|
KMID : 0665419910060030251
|
|
Korean Journal of Food Culture
1991 Volume.6 No. 3 p.251 ~ p.255
|
|
|
Studies on the Processing of Korean Traditional So-Ju, Jindo-Hongju
|
|
|
|
|
Abstract
|
|
|
The flavor and organoleptic properties of Hongju prepared by Kokja and Koji method were tested. There was no great difference of total acid in Hongju with different fermentation methods.
The alcohol content of Hongju prepared by Koji method was higher than that of Kokja method and methanol content was very little as about 0.02∼0.03 ㎎/㎖ in all samples. The aldehyde content was 7.5∼32 ㎎% and fusel oil was higher in Hongju prepared by Koji method than that of Kokja method.
As the result of sensory evaluation, new Hongju, S-N prepared by Kokja method with wheat and rice was to be best quality.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|