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The Manufacturing Characteristics of Magnesium Chloride Emulsion by Different Rotational Speed of Homomixer as Soybean Curd Coagulant

두부응고제로서 Homomixer 회전속도를 달리한 염화마그네슘유화물의 제조특성

  • Hong, Seung-Seok (Dept. of Food science and technology, Kongju National University) ;
  • Park, Won-Jong (Dept. of Food science and technology, Kongju National University) ;
  • Joung, Kyung-Hee (Dept. of Hotel Culinary and Catering Management Chungwoon University)
  • 홍승석 (공주대학교 식품공학과) ;
  • 박원종 (공주대학교 식품공학과) ;
  • 정경희 (청운대학교 호텔조리식당경영학과)
  • Received : 2012.12.31
  • Accepted : 2013.03.07
  • Published : 2013.03.31

Abstract

This study was used homomixer as one of the manufacturing method to establish optimal manufacturing condition with magnesium chloride emulsion as coagulant. The more rotational speed of homomixer was fast, the more particle size of magnesium chloride emulsion was minute. The particle size was distributed between 1 and $5{\mu}m$. The more minute particle size of emulsion had an effect on increasing viscosity of emulsion and delay of oil phase separation during storage period, so the quality of magnesium chloride emulsion had correlation with dispersed phase particle size. After all the experiments, when manufacturing magnesium chloride emulsion, it used more than 10,000 rpm of rotational speed of homomixer, it showed the best result as coagulant according to the state of texture and the water separation ratio of soybean curd.

본 연구는 Homomixer의 회전속도에 따른 염화마그네슘 유화물의 제조특성을 비교하여 두부응고제로서 염화마그네슘유화물의 제조상 최적조건을 확립하기로 하였다. 염화마그네슘유화물의 입자는 Homomixer의 회전속도가 증가할수록 미세화 되었다. 입자크기는 $1{\sim}5{\mu}m$로 분포하고 있었다. 분산상의 입자크기가 미세화 할수록 점도의 증가와 보관 중 유상분리의 지연으로 상관관계가 있음을 나타내었다. 따라서 염화마그네슘유화물을 제조하는데 있어서 Homomixer의 회전속도는 10,000rpm 이상에서 제조하는 것이 두부응고제로서 두부의 조직 상태와 이수율 등이 가장 좋은 결과를 나타내었다.

Keywords

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