지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2011.12
- 수록면
- 853 - 858 (6page)
이용수
초록· 키워드
오류제보하기
Soybean-based food items have been developed as common fermented side dish sauces in South Korea, Japan, and China. Each of these countries, however, has its own fermentation method, including a microorganism-based fermentation process, the mixing of ingredients, the fermentation process, and the mixing of starch. The purpose of this study was to determine the quality characteristics of the commercial product. Fourteen kinds of rice soybean paste (Korea, 2 Japan, 12) were prepared, and their physiochemical properties (ammonium nitrogen, amino nitrogen, amylase, protease, and reducing-sugar contents) were analyzed. JRD-1 was found to contain the highest amount of amino-type nitrogen (426.45 mg%) while KRD-2 showed 316.10 mg%. For the protease activities, the following results were obtained: JRD-9, 695.10 unit/g JRD-11, 671.45 unit/g and JRD-5, 665.03 unit/g. As for the amylase activities, the results that were obtained were JRD-7, 53.65 unit/g JRD-8, 50.71 unit/g KRD-1, 46.52 unit/g JRD-1, 46.29 unit/g and JRD-11, 33.61 unit/g. This research provided information for the quality characteristics of commercial rice soybean paste.
목차
등록된 정보가 없습니다.
참고문헌 (33)
참고문헌 신청
1. [학술지(정기간행물)] - Hwang J / 1997 / Angiotension I converting enzyme inhibitory effect of Doenjang fermented by B. subtilis isolated from meju, Korean traditional food / J Korean Soc Food Sci Nutr 26 : 775 ~ 783
2. [학술지(정기간행물)] - Kim SH / 1998 / New trends of studying on potential activities of Doenjang, Fibrinolytic activity / Korea Soybean Digest 15 : 8 ~ 15
3. [학술지(정기간행물)] - Lee JH / 1991 / Antioxidative materials in domestic meju and Doenjang 1. Lipid oxidation and browning during fermentation of meju and Doenjang / J Korean Soc Food Sci Nutr 20 : 148 ~ 155
4. [학술지(정기간행물)] - Lim SY / 1999 / Anticancer effect of Doenjang in vitro sulforhodamine B (SRB) assay / J Korean Soc Food Sci Nutr 28 : 240 ~ 245
5. [학술지(정기간행물)] - 김창순 / 2007 / 청국장과 된장의 항산화 효능 및 아질산염 소거능 비교 / 한국식품영양과학회지 36 (12) : 1503 ~ 1510
2. [학술지(정기간행물)] - Kim SH / 1998 / New trends of studying on potential activities of Doenjang, Fibrinolytic activity / Korea Soybean Digest 15 : 8 ~ 15
3. [학술지(정기간행물)] - Lee JH / 1991 / Antioxidative materials in domestic meju and Doenjang 1. Lipid oxidation and browning during fermentation of meju and Doenjang / J Korean Soc Food Sci Nutr 20 : 148 ~ 155
4. [학술지(정기간행물)] - Lim SY / 1999 / Anticancer effect of Doenjang in vitro sulforhodamine B (SRB) assay / J Korean Soc Food Sci Nutr 28 : 240 ~ 245
5. [학술지(정기간행물)] - 김창순 / 2007 / 청국장과 된장의 항산화 효능 및 아질산염 소거능 비교 / 한국식품영양과학회지 36 (12) : 1503 ~ 1510
이 논문의 저자 정보
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2018-059-003065161