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재래식 간장의 한외여과시 공급액의 주입속도와 잔류액의 용량감소율이 간장의 투과유속, 미생물균체 및 성분저지율에 미치는 영향
권광일(Kwang-Il Kwon),이종구(Jong-Gu Lee),최종동(Jong-Dong Choi),정현채(Hyun-Chae Chung),임무혁(Moo-Hyeong Im),김기주(Ki-Ju Kim),김우성(Woo-Seong Kim),성준현(Jun-Hyun Sung),권오준(O-Jun Kwon),김영지(Young-Ji Kim),서정식(Chung-Sik Suh 한국식품과학회 2003 한국식품과학회지 Vol.35 No.1
최광수,임무혁,최종동,정현채,권광일,김영지,서정식 한국농화학회 1999 Applied Biological Chemistry (Appl Biol Chem) Vol.42 No.4
This study was carried out to clarify the microorganisms which participated in the fermentation of kanjang. The changes in the viable cell counts of total aerobic bacteria, lactic acid bacteria and yeasts for raw soybean, soybean during cooking, meju during cultivation, and kanjang mash during maturing were investigated along with the changes in components during those periods. Lactic acid bacteria that were found to be 6 × 10² CFU/g in raw soybean were disappeared after cooking process, but total aerobic bacteria were diminished from 1.9 × 10^6 CFU/g to 10² CFU/g. Aerobic bacteria of inner and outer parts of meju increased to more than 10^9 CFU/g. The higher viable cell counts of lactic acid bacteria in the inner parts of meju were observed than those in outer ones. On the contrary, significantly higher viable cell counts of yeasts in the outer parts of meju were found. Total nitrogen content and color density of kanjang increased by using meju with extended cultivation periods, No significant differences were observed in microbial counts between kanjang mash with aeration and non-aeration during kanajng mash maturing.
Bacillus subtilis var . globigii 종균접종 메주로 제조한 콩 품종별 간장의 품질 특성
최광수,최청,임무혁,최종동,정현채,권광일,김영지,서정식 한국농화학회 1999 Applied Biological Chemistry (Appl Biol Chem) Vol.42 No.4
This study was carried out to select the most suitable soybean cultivars for the quality kanjang preparation. Six cultivars of soybean, Taekwangkong, Kumjungkong #1, Sinpaldalkong #2, Hwangkeumkong, Danbaegkong and Danyeobkong, were used as the raw materials for kanjang preparations. Grain type meju was prepared by the inoculation of Bacillus subtilis var. globigii seed culture on the cooked soybean of respective cultivar and cultivation at 30℃ for 10 days. Two month matured respective kanjang mash, which was prepared by mixing meju and 20% salt brine in the ratio of 1 : 3, was separated and the liquid portions were used as kanjang samples for this work. The highest crude protein content of 47.5% was obtained from Danbaegkong cultivar among six soybean cultivars tested. High sugar soybean cultivars were found to be Kumjungkong l and Danbaegkong and the content 15.87% and 13.33% respectively. The highest total nitrogen(TN) content of 1.18% was shown from Danbaegkong kanjang. Although the major free organic acid in kanjang was found to be succinic acid, no significant differences in free organic acid and sugars content were observed among cultivars. The highest free total amino acids(TA) and glutamic acid(GA) content in kanjang was observed to be 3365 ㎎% and 734.44 ㎎% respectively from Danbaegkong kanjang. Danbaegkong cultivar soybean which was shown to contain the highest crude protein was found to be the most suitable one for the preparation of quality kanjang with high TN, GA content and GA/TA ratio.