Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 33 Issue 5
- /
- Pages.423-430
- /
- 2000
- /
- 0374-8111(pISSN)
- /
- 2287-8815(eISSN)
A Trial for Preparation of Jam using Sea Mustard Stem
미역줄기를 이용한 잼의 제조조건
- AHN Chang-Bum (Department of food science and nutrition, Yosu national university) ;
- SHIN Tai-Sun (Department of food science and nutrition, Yosu national university) ;
- NAM Taik-Soo (Department of food science and nutrition, Yosu national university)
- Published : 2000.09.01
Abstract
Preparation of sea mustard stem jam (SMSJ) with addition of commercial ingredients, sucrose, high methoxyl pectin (HM pectin) or low methoxyl pectin (LM pectin), organic acid (or its salt), and synthetic strawberry flavor to sea mustard stem paste was investigated. The sea mustard stem paste was produced by crushing sea mustard stem and homogenizing it with 2.5 times water of sea mustard stem, then followed by filtering (
건조미역 또는 염장미역의 제조부산물로 얻어지는 미역 줄기를 이용하여 기호성이 뛰어난 미역줄기잼의 제조를 시도하였다. 잼의 주원료인 미역줄기 페이스트는 자숙, 염장한 미역줄기를 물에 침지하여 탈염하고 물기를 뺀 후, 2.5배의 물을 가하여 초퍼와 homogenizer를 차례로 써서 균질화한 다음,