Quality Improvement of Kochujang Using Cordyceps sp.

Kwon, D.J. , E-mail: kdj6001@sky.wonju.ac.kr

Quality Improvement of Kochujang Using Cordyceps sp.

2004

Kwon, D.J. (Wonju National College, Wonju, Republic of Korea), E-mail: kdj6001@sky.wonju.ac.kr

Quality characteristics of kochujang made with Aspergillus oryzae- and/or Cordyceps sp-inoculated koji were investigated. Protease activity of Cordyceps sp.-inoculated koji was higher than that of A. oryzae-inoculated one. Sensory evaluation showed that kochujang made with mixture of A. oryzae- and Cordyceps sp.-inoculated koji(70:30, w/w) was superior to others.

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AGROVOC Keywords

aspergillus oryzae cordyceps

Bibliographic information

Published in

Korean Journal of Food Science and Technology

Volume 36 Issue 1 ISSN 0367-6293

Pagination

pp. 81-85

Other Subjects

Koji; Kochujang

Language

Note

Summary(En)

4 tables

3ill., 13 ref.

Type

AGRIS - International System for Agricultural Science and Technology

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Quality Improvement of Kochujang Using Cordyceps sp.

2004

AGROVOC Keywords

Bibliographic information