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KMID : 0525720100150020097
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Journal of Chitin and Chitosan
2010 Volume.15 No. 2 p.97 ~ p.102
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Effect of Added Chito-oligosaccharides on the Quality Improvement of Cheongkuk-Jang
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Kim Je-Jung
Jung Byung-Ok
Chung Suk-Jin
Lee Sun-Ho
Wang Tae-Whan
Lee Keun-Bo
Park Sang-Soon
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Abstract
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In order to improve the quality of fast-fermented bean paste (so called, cheongkuk-jang), we made cheongkuk-jang with
chitooligosaccaride and examined viable cell count. We also prepared several kinds of cheongguk-jang with different
concentration of chitooligosaccaride. The results showed that the cheongkuk-jang formed exhibited the effective microorganism growth and antioxidative activity. Good results of sensory test are C-0.4 in color, C-0.0 in flavor, and C-0.4 in preference test.
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KEYWORD
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chito-oligosaccharides, chungkuk-jang, fermentation, bacillus subtilis
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