http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
- 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
- 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
- 검색키워드
- 주제어 : 원료배합비율 (검색결과 1 건)
-
For the improvement of self-life and preventation of gas-producing in Kochujang, studies were carried out to investigate the effect of the water(40-60%) and sodium chloride(3-18%) content, and the additional amount of Meju(5-20%), red pepper(5-25%), malt(0-6%) and glutinous rice(10-30%) on the changes of physicochemical properties and microbial flora during the fermentation. The results were as follows; 1. Water content The growth of microbes and gas-producing were restricted and aging was delayed below 50% water level. As a water content increased uper 50%, the aging was more fast, but gas-producing, film formation on the surface and spoilage was severly accelerated, 2. Sodium chloride content The spoilage was induced at 3-6%, and the aging was delayed up 15% level. The gas-producing could not be suppressed at the high concentration of salt(up to 18%). 3. Meju and red pepper The flavor of Kochujang and gas-producing was improved at highly mixing ratio, but storage stability was decreased. The density of aerobic bacteria was increased under the condition of highly additional amount of Meju and red pepper at early stage of aging, but red pepper did not affect on the fermentation pattern and gas-producing. 4. Malt and glutinous rice The addition of malt was accerlated to aging, growth of microbes (especially yeasts), and gas-forming, but additional amount was not affect on the aging. The mixing ratio of glutinous rice did not affected on the aging, microbial growth, and gas-producing in Kochujang. The conclusion obtained from statistical analysis of above datas was as follows; 1. Correlation between pH with acidity or total consumpting amount of reducing sugars(TRS). PH with titratable acidity, as aging index in Kochujang, was linerly correlation(|r|=0.8417), but pH with the concentration of lactic acid(|r|=0.6370 were lower correlation coefficient This means that lactic and acetic acid was not main species of acid in Kochujang. PH with TRS was the lowest correlation coefficient. 2. Correlation between TRS with the concentration ethanol or glycerol. The correlation coefficients between TRS with ethanol and glycerol, as a index of yeast floral vitality, were relatively lower with glycerol content(|r|=0.5847) and ethanol(|r|=0.5932). The ethanol with glycerol was higher correlation (|r|=0.7679). 3. Correlation between the yeast flora with physicochemical properties. The density of yeasts was 1.0E3CFU/g at the time of preparation, increased to 5.2E8CFU/g after 6-8 weeks, then decreased to equalization. The yeast growth was restricted at pH4.49(|r|=0.7023), titratable acidity 22.3mL as 0.1N-NaOH solution(}r}=0.7304), lactic acid 1.18g% (|r|=0.8283), acetic acid 0.37g%(|r|=0.8475), and ethanol 3.0g% (|r|=0.7367). Acetic acid and ethanol could be useful preservatives for Kochujang. 4. Correlation between the lactic acid bacterial density(LAB) with physicochemical properties. The cell number of LAB slightly increased to 1.2E6-6.4E7CFU/g levels after 4-6 weeks, then decreased using. The growth of LAB was inhibited at pH 4.45(|r|=0.4807), titratable acidity 20.5mL(|r|=0.5955), lactic acid 1.36%(|r|=0.4809). These results were suggested that the growth of LAB was poor during the fermentation of Kochujang. 5. Correlation between aerobic bacterial flora with physicochemical properties. pH4.53 (|r|=0.3932), titratable acidity 18.42mL(|r|=0.6474), and ethanol 6.67g%(|r|=0.7920). The all values of correlation coefficient concerned with the aerobic bacteria were lower than yeast and LAB. These results were suggested that the growth of aerobic bacteria was severly restricted in Korchujang.
연관 검색어 추천
이 검색어로 많이 본 자료
활용도 높은 자료
