Trial manufacture of low-salted Kochuzang (red pepper soybean paste) by the addition of alcohol
1985
Lee, K.S. (Wonkwang Univ., Iri (Korea R.). Dept. of Agricultural Chemistry) | Kim, D.H. (Chonbuk National Univ., Chonju (Korea R.). Dept. of Food Science and Technology)
Low-salted Kochuzang was made by the replacement of a part of NaCl with 4% ethanol as the preservative. Comparative analysis were performed for general components in 7 kinds of low salted Kochuzang. The activities of alpha- and beta-amylase and protease were high in ripened Kochuzang of low salt concentration in case of addition of alcohol. The changes of total sugar and pH were remarkably decreased when alcohol and salt were added. Total acid contents showed a remarkable increase when alcohol was not added, and in case of salt concentration
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