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In this study, the quality and sensory properties of rice-sauce at different aging conditions were investigated. The moisture content of the rice-sauce sample aged at 35°C for 120 days was 55.08%. The “L” and “a” values of the rice-sauce sample were 38.90 and -1.22, respectively, while the “b” value of the rice-sauce sample increased during the ripening period. In contrast, the pH value was decreased by increasing the aging period. The level of total nitrogen content was higher than that of the 90 days’ aging sample. In the sensory test, the values of taste, flavor, and preference were higher than the 90-days’ aging sample. Accordingly, it was concluded that the aging condition for the rice-sauce at 35oC for 120 days was the most suitable to enhancing the sensory quality.
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참고문헌 (9)
참고문헌 신청
AOAC / 1995 / Official Methods of Analysis / Association of Official Analytical Chemists
Choe GS / 2003 / Effects of methods of adding barley malt in the production of kanjang (Korean traditional soy sauce) on it`s chemical compositions and sensory characteristics / Biol. Chem 46:195~200
Kwon OJ / 2001 / Optimum conditions for the taste of kanjang fermented with barley bran / Korean J. Food Sci. Technol 33:596~602
Kim DO / 1999 / Production of Korean traditional soy sauce from rhizopus stolonifer inoculated grain type meju / Korean J. Food Sci. Technol 31:757~763
Lee SI / 2002 / Taste characteristics of meju and kanjang made with barley bran / J. Korean. Soc. Appl. Biol. Chem 8:75~85
Choe GS / 2003 / Effects of methods of adding barley malt in the production of kanjang (Korean traditional soy sauce) on it`s chemical compositions and sensory characteristics / Biol. Chem 46:195~200
Kwon OJ / 2001 / Optimum conditions for the taste of kanjang fermented with barley bran / Korean J. Food Sci. Technol 33:596~602
Kim DO / 1999 / Production of Korean traditional soy sauce from rhizopus stolonifer inoculated grain type meju / Korean J. Food Sci. Technol 31:757~763
Lee SI / 2002 / Taste characteristics of meju and kanjang made with barley bran / J. Korean. Soc. Appl. Biol. Chem 8:75~85
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