한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제31권3호
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- Pages.757-763
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- 1999
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- 0367-6293(pISSN)
Rhizopus stolonifer를 접종한 콩알메주로부터 한식간장의 제조
Production of Korean Traditional Soy Sauce from Rhizopus stolonifer Inoculated Grain Type Meju
- Kim, Dong-Ho (Protein Function R.U., Korea Research Institute of Bioscience and Biotechnology) ;
- Kang, Shin-Wook (Department of Food Science & Technology, Kyungbuk College) ;
- Kim, Seung-Ho (Protein Function R.U., Korea Research Institute of Bioscience and Biotechnology)
- 발행 : 1999.06.30
초록
R. stolonifer를 접종하여 콩알메주를 제조하고 이 콩알메주로부터 한식간장을 생산하는 공정을 설정하였다. 콩알메주의 최적 발효조건은 온도와 상대습도가 각각
Based on the previous studies, R. stolonifer was selected for the model system of Korean soy sauce preparation process, using the fermented soybean. The system of meju fermentation was refined; the optimal conditions of temperature and relative humidity were