표제지
목차
ABSTRACT 10
Ⅰ. 서 론 12
Ⅱ. 재료 및 방법 14
1. 재료 14
2. 소맥분의 액화 14
3. 고추장의 제조방법 14
4. 효소 활성도 측정 17
5. 일반성분의 분석 17
6. 관능검사 17
Ⅲ. 결과 및 고찰 18
1. 소맥분 액화 조건의 최적화 18
1) 소맥분의 액화 조건 18
2) Protease 첨가 효과 20
3) Gluten 첨가의 영향 22
4) 증자에 의한 gluten의 변성 23
2. 액화 소맥분을 이용한 고추장의 제조 26
1) Koji의 제조 26
2) 소맥분의 액화 27
3) 담금 및 숙성 29
(1) 밀쌀 koji 첨가량에 따른 영향 29
(2) 소맥분 처리 방법에 따른 영향 32
(3) 분쇄 밀쌀 koji의 영향 35
4) 숙성물의 색도 변화 38
(1) 소맥분 액화 처리 조건에 따른 색도의 변화 38
(2) 액화 소맥분의 보관 중 색도 변화 40
(3) 액화 소맥분의 변색 억제 41
(4) 숙성 중 색도 변화 43
5) 고추장의 제조 및 관능검사 45
Ⅳ. 요 약 47
Ⅴ. 참고문헌 48
Table 1. Composition of raw material for preparation of aging mixture 15
Table 2. Composition of raw material for preparation of Gochujang 15
Table 3. Composition of wheat flour and gluten used in this experiment 18
Table 4. Periodical changes of physicochemical properties of liquefied wheat flour 19
Table 5. Effects of protease addition on the physicochemical properties of wheat flour hydrolyzate 20
Table 6. Influences of gluten and effects of protease on the physicochemical properties of wheat flour hydrolyzate 22
Table 7. Physicochemical properties of liquefied wheat flour after steaming at various steaming temperature 25
Table 8. Physicochemical properties of liquefied wheat flour after steaming at various steaming time under the constant temperature of 110℃ 25
Table 9. Enzyme activities of wheat rice koji and wheat flour koji with different moisture contents 26
Table 10. Physicochemical properties after liquefaction of wheat flour suspension at pilot system 27
Table 11. Color values of liquefied wheat flour at different reaction conditions 39
Table 12. Changes of color values of liquefied wheat flour during storage at 35℃ 40
Table 13. Chemical properties of different types of Gochujang 45
Table 14. Sensory evaluation of different types of Gochujang 46
Figure 1. Scheme of manufacturing process of Gochujang by using liquefied wheat flour 16
Figure 2. Periodical changes of viscosity during liquefaction with α-amylase and different concentrations of protease 21
Figure 3. Degree of gluten denaturation after steaming at 100℃ 24
Figure 4. Pilot system for liquefaction of wheat flour 28
Figure 5. Changes of amino nitrogen contents and pH value during aging of aging mixture with different contents of wheat rice koji 30
Figure 6. Changes of reducing sugar concentration and moisture contents during aging of aging mixture with different contents of wheat rice koji 31
Figure 7. Changes of amino nitrogen contents and pH values during aging of aging mixture with different treatment method 33
Figure 8. Changes of reducing sugar concentrations and moisture contents during aging of aging mixture by different treatment method 34
Figure 9. Changes of amino nitrogen contents and pH values during aging of aging mixture by using ground wheat rice koji 36
Figure 10. Changes of reducing sugar concentrations and moisture contents during aging of aging mixture by using ground wheat rice koji 37
Figure 11. Changes of color values of wheat flour suspension of during storage at room temperature 42
Figure 12. Changes of L values during aging of aging mixture with Phomix as browning inhibitor 44