한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)

  • 제28권3호
  • /
  • Pages.325-330
  • /
  • 1995
  • /
  • 0374-8111(pISSN)
  • /
  • 2287-8815(eISSN)
한국수산과학회 (The Korean Society of Fisheries and Aquatic Science)
권호 표지

미역과 다시마를 이용한 해조묵제조 -3. 두유혼합묵과 분리대두단백질 혼합묵-

Preparation of Seaweed Jelly(Muk) with Sea Mustard (Undaria pinnatifida) and Sea Tangle(Laminaria japonica) -3. Muks Prepared with Soy milk or Soy Protein Isolate-

  • 정용현 (군산대학교 수산가공학과) ;
  • 국중렬 (군산대학교 수산가공학과) ;
  • 장수현 (군산대학교 수산가공학과) ;
  • 김종배 (군산대학교 수산가공학과) ;
  • 김건배 (군산대학교 수산가공학과) ;
  • 최선남 (군산대학교 수산가공학과) ;
  • 강영주 (제주대학교 식품공학과)
  • JUNG Yong-Hyun (Dept. of Sea-Food Science and Technology, Kunsan National University) ;
  • COOK Joong-Lyoul (Dept. of Sea-Food Science and Technology, Kunsan National University) ;
  • CHANG Soo-Hyun (Dept. of Sea-Food Science and Technology, Kunsan National University) ;
  • KIM Jong-Bae (Dept. of Sea-Food Science and Technology, Kunsan National University) ;
  • KIM Geon-Bae (Dept. of Sea-Food Science and Technology, Kunsan National University) ;
  • CHOE Sun-Nam (Dept. of Sea-Food Science and Technology, Kunsan National University) ;
  • KANG Yeung-Joo (Dept. of Food Science and Technology, Cheju National University)
  • 발행 : 1995.05.01
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초록

해조류 중 생산량이 많고 건강식품 소재로 가능성이 높은 미역과 다시마를 이용하여 두유와 분리대두 단백질이 첨가된 혼합묵의 제조조건을 규명하였다 두유혼합 미역묵의 제조는 두유의 비율을 증가시킴에 따라 겔강도는 감소되었고, 농축한 두유를 혼합할수록 겔강도는 증가하였다. 또한 조체용해액에 대한 두유의 비율을 7 : 1로 혼합하여 $65^{\circ}C$에서 겔화하는 것이 적절하였다. 조체용해액에 분리대두단백질을 $5\%$(w/w)를 혼합하여 $65^{\circ}C$에서 겔화할때 조체묵이나 두유혼합묵에 비해 높은 겔강도$(900g/cm^2)$을 가지는 분리대두단백질 혼합묵제조가 가능하였다

Seaweed Jellys(Muks) were prepared with sea mustard and sea tangle, Optimum conditions for preparation of seaweed Muks with soy protein were investigated. Gel strength of Muks with sea mustard and soymilk decreased as the quantity of soy milk increased, and increased as the moisture content of soy milk had been decreased. Optimum mixing ratio of seaweed and soy milk was 7 : 1 and optimum temperature of gelation was $65^{\circ}C$. Gel strength of seaweed Muk mixed $5\%$(w/w) of soy protein isolate was higher$(900g/cm^2)$ than those of seaweed Muks with and without soy milk.

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