Preparation of koji for Red pepper paste by using Stainless Steel Trays Covered with Lids

유개상자를 이용한 고추장국의 조제에 관한 연구

This experiment was carried out to improve the method of koji preparation by using stainless steel frays which were specially designed and covered with lids. To elucidate changes in chemical composition and formation of enzymes during the preparation of koji with glutinous rice for red pepper paste. professes, amylases, reducing sugars, nitrogens, and microbial contaminations were determined and compared with the case of using trays without lids. The results obtained were as follows. 1. The activities of protease and amylases (both liquefying and saccharifying activities) during the koji preparation were found to be higher incase of using the trays with lids than that without lids. 2. The contents of moisture, soluble nitrogen, amino nitrogen, and reducing sugar were also higher in case of using the trays with lids. 3. Contamination by yeasts and bacteria were markedly low in the trays with lids. 4. Temperature of koji was higher in the trays with lids, however the level of moisture loss was 1ower.

장류의 품질 개선을 목적으로 stainless steel제 상자를 이용한 유개제국으로 고추장용 찹쌀국을 만들어 제국과정중의 효소 생태능, 일반성분등을 우개제국과 비교 검토한 결과는 다음과 같다. 1. 제국과정중의 단백질분해력, 전분액화력, 전분당화력의 활성은 유개제국이 무개제국에서 보다 높게 나타났다. 2. 제국과정중의 수분, 수용성질소, 아미노태질소, 환원당의 함량 및 생성량은 유개제국이 무개제국에 비하여 높게 나타났다. 3. 제국과정중의 오염효모 및 세균수는 무개제국이 유개제국에 비하여 월등히 많이 나타났다. 4. 제국과정중의 품온은 유개제국이 높았으나 수분의 감소는 무개제국에서 현저하였다.