- 메주 제조를 위한 원료 대두의 최적 침지 조건
- ㆍ 저자명
- 최광수,임무혁,최종동,정현채,최청
- ㆍ 간행물명
- 한국식품영양과학회지
- ㆍ 권/호정보
- 1998년|27권 4호|pp.664-667 (4 pages)
- ㆍ 발행정보
- 한국식품영양과학회
- ㆍ 파일정보
- 정기간행물| PDF텍스트
- ㆍ 주제분야
- 기타
이 논문은 한국과학기술정보연구원과 논문 연계를 통해 무료로 제공되는 원문입니다.
In order to establish scientific foundations for the production of meju, optimum soaking conditions of raw soybean were investigated. 100% hydration of raw soybean by soaking conditions were observed in 17 hrs at 5$^{circ}C$, 15 hrs at 1$0^{circ}C$, 11 hrs at 15$^{circ}C$, 9 hrs at 2$0^{circ}C$, 7 hrs $25^{circ}C$, 5 hrs 3$0^{circ}C$, 4 hrs at 4$0^{circ}C$ and 3 hrs at 5$0^{circ}C$. Exudation amounts of total free amino acids and free sugars were the least when soybean was soaked for 2$0^{circ}C$ for 9 hours.