전통 장류의 품질특성에 관한 고찰

다국어 초록 (Multilingual Abstract)

ABSTRACT



A Study on the Quality Characteristics of Traditional Soybean Sauce


Moon-hee, Ghang


Department of Food Technology and Food Nutrition
Graduate School of Kong Ju National University
Gong Ju, Korea


(Supervised by Professor Won-jong, Park)

This study in, the manufacture of traditional fermented foods in korea and evaluated the specificity and origin.
In korea, almost all of society′s long tradition of food, food clothing, fermented food rebirth as a sublimate enriched by the wisdom and enjoyed the food.
Kimchi, miso, soy sauce, hot pepper paste, fermented soybeans, anchovies, pickled shrimp, pickled and fermented foods are important to use corrosion-winning food culture is defended.
Increasingly westernized dwindling around the kitchen table with a modem civilization that brought abundance of food now threatens our health.
Our food culture has it’s own secret to long life because health professionals and scholars of today′s food interests and agencies, municipalities, the successor of the traditional fermented food culture, traditions evolve and dimensions in an effort to revive as an opportunity to raise again on the national level looking forward to our traditional soy sauce by the prevention of various diseases with a healthy diet can lead the world to all of us will have to conduce that further progress.
In addition, the characteristics of sauces and ingredients scientifically proven to be the time when the world′s continuing research into foods that are considered necessary in the manufacture of each traditional jangryu suggest concrete ways by combining the modem news paper hwae contribute to public health and can contribute to global food variety of new sauces to create a culture is considered to be efforts to yield.

* A thesis submitted to the committee of Graduate School, Kong Ju National University in partial fulfillment of the requirements for the degree of Master of Food Technology and Food Nutrition Conferred in December 2010.

목차 (Table of Contents)

• Ⅰ. 서 론 1
• Ⅱ. 본 론 6
• 1. 발효식품의 효능 6
• 2. 한국 전래 장류 제조사 22
• 3. 장류의 특이성 25
• 4. 특수장류 30
• Ⅲ. 결 론 33
• Ⅳ. 요 약 37
• 참고문헌 38
• ABSTRACT 39