[생물공정공학] 간장의 제조공정(영문)

※ 미리보기 이미지는 최대 20페이지까지만 지원합니다.

분야
등록일
페이지/형식
구매가격
적립금

레포트 > 공학계열
2010.12.28
13페이지 / pptx
1,400원
42원 (구매자료 3% 적립)

자료 다운로드 네이버 로그인

추천자료

[생물공정공학] 간장의 제조공정(영문)

[바이오산업] 바이오산업의 정의, 특성, 유망분야와 바이오산업의 국내외 현황, 문제점 및 향후 바이오산업의 정책 추진 과제 분석

[금강고려화학][KCC][전문화][인사고과][인사원칙][업적평가][인사][업적]금강고려화학(KCC)의 전문화, 금강고려화학(KCC)의 인사고과, 금강고려화학(KCC)의 인사원칙, 금강고려화학(KCC)의 업적평가 분석

[생명공학] 생명공학 분석정리(생명공학의 정의와 특징 및 생명공학 산업)

[미생물]미생물의 특징,종류,세포이론,생물학적 산화과정, 미생물과 효소,항미생물제, 미생물의 형질개량, 유전체 연구,효과 분석

셀트리온 신입, 경력 채용 자기소개서 + 면접질문모음

일동제약 채용 자기소개서 + 면접질문모음 + 작성요령

[공학][생물화학공학][생명공학][생물공학][유전공학][소프트웨어공학][금융공학][교육공학][생물화학][생명][생물]생물화학공학, 생명공학, 생물공학, 유전공학, 소프트웨어공학, 금융공학, 교육공학 분석

[의료산업과 경영] 바이오시밀러산업의 현황 및 전망

[고분자공학] 인공거미줄 설계

소개글

[생물공정공학] 간장의 제조공정(영문)에 대한 자료입니다.

1. Introduction
Background
History
Recent achievement

2. Manufacturing process (Bioprocess)

Upstream
Midstream
Downstream

3. Conclusion

4. References

본문내용

Today soy sauce is made by two methods: the traditional brewing method, or fermentation, and the non-brewed method, or chemical-hydrolyzation.
The fermentation method takes up to six months to complete and results in a transparent, delicately colored broth with balanced flavor and aroma.
The non-brewed sauces take only two days to make and are often opaque with a harsh flavor and chemical aroma.

Quality Control
Numerous analytical tests are conducted to ensure the finished sauce meets minimum quality requirements. For example, in brewed sauces, there are several recommended specifications. Total salt should be 13-16% of the final product; the pH level should be 4.6-5.2; and the total sugar content should be 6%. For the non-brewed type, there is 42% minimum of hydrolyzed protein; corn syrup should be less than 10%; and carmel color 1-3%.
In the United States, the quality of the finished sauce is protected under federal specification EE-S-610G (established in 1978) which requires that fermented sauce must be made from fermented mash, salt brine, and preservatives (either sodium benzoate or benzoic acid). This specification also states that the final product should be a clear, reddish brown liquid which is essentially free from sediment. The non-fermented sauce is defined as a formulated product consisting of hydrolyzed vegetable protein, corn syrup, salt, caramel color, water, and a preservative. It should be a dark brown, clear liquid.
The Japanese, on the other hand, are more specific in grading the quality of their soy sauces. They have five types of soy sauce: koikuchi-shoyu (regular soy sauce), usukuchi-shoyu (light colored soy sauce), tamari-shoyu, saishikomi-shoyu, and shiro-shoyu. These types are classified into three grades, Special, Upper, and Standard, depending upon sensory characteristics such as taste, odor, and feel in the mouth, as well as analytical values for nitrogen content, alcohol level, and soluble solids.

참고문헌

The Soy Sauce Handbook, A Reference Manual for the Food Manufacturer, Kikkoman Corporation, 1996.

Industrial production of soy sauce, B.S. Luh, Dept of Food Science & Technology, University of California, Davis, CA 95616, USA

Wood, Brian J. B., ed (1998). Microbiology of fermented foods, Blackie academic & professional

Hutkins, Robert Wayne (2006), Microbiology and technology of fermented foods, Blackwell publishing

#제조공정 #생물공정공학 #공정 #생물 #공학

오늘 본 자료

오늘 본 자료가 없습니다.

이 분야 인기자료

이 분야 신규자료