Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 27 Issue 3
- /
- Pages.329-335
- /
- 1995
- /
- 0367-6293(pISSN)
Effect of Water Addition Ratio, Stirring Time and Ca Salts on Textural Properties of Soygel
콩묵 제조시 가수량, 교반시간 및 Ca염의 양이 텍스쳐 특성에 미치는 영향
- Park, Hye-Jeen (Department of Food and Nutrition, Hanyang University) ;
- Ko, Young-Su (Department of Food and Nutrition, Hanyang University) ;
- Choi, Hee-Sook (Department of Food Science, Sejong University) ;
- Kim, Woo-Jung (Department of Food Science, Sejong University)
- Published : 1995.06.30
Abstract
Rheological properties of whole soybean gel(soygel) were investigated as affected by the water addition ratio, stirring time and Ca salts. The soygel was prepared by suspension of whole soy flour(WSF, 300 mesh) in boiling water, addition of sodium alginate and Ca salts followed by thorough mixing and gel formation at
전지대두분을 주원료로 하여 콩묵을 제조할 때 가수량, Ca염의 양이 콩묵의 텍스쳐 특성에 미치는 영향을 조사하였다. 콩묵은
Keywords
- whole soybean flour;
- soybean gel(soygel);
- water addition;
- stirring time;
- Ca salts;
- textural properties