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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书目信息
Korean Journal of Food Science and Technology
卷
36
期
1
ISSN
0367-6293
页码
pp. 81-85
其它主题
Koji; Kochujang
语言
注释
Summary(En)
4 tables
3ill., 13 ref.
类型
Directory
2006-05-15
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