Effects of Functional Ingredients Addition on Quality Characteristics of Kochujang
2006
Lim, S.I. (Korea Food Research Institute, Seongnam, Republic of Korea), E-mail: [email protected] | Choi, S.Y. (Korea Food Research Institute, Seongnam, Republic of Korea) | Cho, G.H. (S.M.F Corporation, Sunchang, Republic of Korea)
To produce bio-active Kochujang, 1.2% of pomegranate powder, 1.0% of hawthorn berry extract powder, 0.01% of ginko biloba extract, 1.2% of red yeast rice powder, 1.2% of silk powder, 0.2% of garlic oil, 0.2% of chitosan, 1.2% of wax gourd extract powder, and 1.0% of pine mushroom were added individually with raw materials that are needed for Kochujang process. These Kochujangs were fermented for 45 days at 30℃, and examined for changes in their physicochemical properties.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Korea Agricultural Science Digital Library