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KMID : 0366119730010020079
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Korean Journal of Applied Microbiology & Bioengineering
1973 Volume.1 No. 2 p.79 ~ p.87
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Studies on the Substitution of raw Materials of Bean Paste and Red Pepper Paste
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이택수/Lee, Taik Soo
신보규/주영하/유주현/Shin, Bo Kyu/Chu, Young Ha/Yu, Ju Hyun
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Abstract
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The superior materials for substitution of bean and red pepper paste were selected through the examination of chemical compositions and the function. The following results were obtained.
(1) The enzyme activities were higher in the process of koji manufacturing for brewing bean paste and red pepper paste in barley koji and in corn powder koji, but those of wheat koji were inferior
(2) Corn powder was proved as the most excellent substitute, because its components and functioning were the best.
(3) In the production of the paste the use of corn powder and bean with equal amount was proved as good as those product of the traditional way of the brewing.
(4) By using the corn powder, the production cost can be cut down to 25% in the production of bean paste, and to 23% in the production of red pepper paste, comparing with those of traditional brewing products
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