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한국 전통간장 제조시 맥아첨가방법이 간장의 성분과 식미에 미치는 영향
최광수 ( Choe Gwang Su ),권광일 ( Kwon Gwang Il ),이종구 ( Lee Jong Gu ),이륜경 ( Lee Lyun Gyeong ),최종동 ( Choe Jong Dong ),유문균 ( Yu Mun Gyun ),임무혁 ( Im Mu Hyeog ),김기주 ( Kim Gi Ju ),홍영표 ( Hong Yeong Pyo ),안영순 ( An 한국응용생명화학회 2003 Applied Biological Chemistry (Appl Biol Chem) Vol.46 No.3
Methods of adding barley malt as source of carbohydrates and enzymes in the production of kanjang in order to improve it`s tastes and qualities were investigated. Soybean meju, soybean-malt meju and soybean meju cum malt wat mashed with 20% salt brine in the ratio of 1 : 3 respectively, matured and analyzed the chemical compositions of the soy sauce mash samples for 150 days of maturing. Organoleptic evaluations for the matured soy sauce samples were done. The higher total nitrogen. TCA soluble nitrogen, O.D. at 500 nm, pure extract and lactic acid content could be observed with the toy sauce mash made of soybean-malt meju than those of contrail one from the beginning of the mashing throughout to the whole maturing period of 150 days. The higher the content of malt in the soybean-malt meju, the higher those content in the mash. But the lower content of those compositions in the soy sauce mash made of soybean meju cum malt than those in the contrast was found. The highest scores in all the sensory characteristics including 7.56 points, which were significantly different from that of contrast soy sauce 5% level, in overall palatability were obtained by the soy sauce made of soybean-malt meju added with 30% malt in the organoleptic evaluations.