고추장 숙성 중 품질 변화와 초고압처리에 의한 α-amylase 활성 변화 = Changes in Quality of Kochujang during Fermentation and α-Amylase Activity by Ultra-High Pressure Treatment

다국어 초록 (Multilingual Abstract)

Qualily changes in pH, titratable acidity and amino nitrogen of Kochujang were measured during the period of fermentation. α-amylase activity was also determined in Kochujang treated with ultra-high pressure. Initial pH of Kochujang was 5.05. There was a little decrease after 10 days of aging and then drastic change occurred. It reached 4.74 after 80 days. Titratable acidity of Kochujang just after preparation was 11.8 mL per l0g of Kochujang and then increased rapidly. It was 15.2 mL after 80 days. Amino nitrogen was increased significantly from 90.0 to 114.9 mg% after 10 days of aging. It increased as the increase of aging period and then reached 160.7 mg% after 80 days of fermentation. α-amylase activities decreased as the increase of treatment pressure, temperature and time. During storage at 37℃, α-amylase activities of all samples regardless of treatment conditions decreased significantly after 45 days, and then increased gradually.

목차 (Table of Contents)

• 서론
• 재료 및 방법
• 결과 및 고찰
• 요약
• 사사