한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제20권4호
  • /
  • Pages.421-425
  • /
  • 2005
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  • 1225-7060(pISSN)
  • /
  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
권호 표지

미역의 효소추출물을 이용한 젤리의 제조

Preparation of Jelly Using Enzyme Soluble Extracts of SeaMustard(Undaria pinnatifida)

  • 박인배 (목포대학교 식품공학과 및 식품산업기술연구센터(RRC)) ;
  • 김선재 (목포대학교 식품공학과 및 식품산업기술연구센터(RRC)) ;
  • 마승진 (목포대학교 식품공학과 및 식품산업기술연구센터(RRC)) ;
  • 박정욱 (목포대학교 식품공학과 및 식품산업기술연구센터(RRC)) ;
  • 정순택 (목포대학교 식품공학과 및 식품산업기술연구센터(RRC))
  • Park, In-Bae (Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Kim, Seon-Jae (Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Ma, Seung-Jin (Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Park, Jeong-Wook (Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Jung, Soon-Teck (Food Engineering and Food Industrial Technology Research Center, Mokpo National University)
  • 발행 : 2005.08.31
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초록

전처리 조건을 달리하여 얻은 추출물의 일반성분을 측정한 결과, 수분은 비열처리-효소 추출구보다 열처리-효소 추출구가 다소 높았으며, 조회분과 조펙틴은 유의적인 차이가 없었다. 상등액 추출율은 celluclast와 pectinex의 효소처리 했을때 무열처리-효소 추출구보다 열처리-효소 추출구가 다소 높게 나타났다. 젤리의 adhesiveness 값은 열처리-효소 추출구 일수록 그리고 Celluclast 효소만 처리했을 때 높게 나타났다. Celluclast 효소를 첨가하여 제조한 젤리에서만 값들이 증가하는 경향을 나타냈고 나머지 Pectinex 효소나 혼합효소를 첨가하여 제조한 젤리에서는 값들이 모두 감소하는 결과를 나타냈다. 비열처리-효소 추출구에서는 Celluclast효소와 Pectinex효소를 첨가하여 제조한 젤리는 커다란 차이를 보이지 않았지만 혼합효소를 첨가하여 제조한 젤리에서는 L값이 높은 증가율을 나타냈고 a값은 녹색도를 나타내는 (-)값이 더 증가하였다. 열처리-효소 추출구 젤리가 비열처리-효소 추출구 젤리보다 맛과 조직감 면에서는 약간 우수하였으나 다른 항목들에서는 보편적으로 비열처리-효소 추출구 젤리가 더 나은 결과를 나타냈다.

The difference on compositions of enzyme extracts which were produced with two kinds of enzyme, celluclast and pectinex, and from sea mustards prepared with two kinds of pretreatments, heating and non-heating treatment, were investigated. The moisture compositions of enzyme extracts from the heating sea mustard were little higher than that of nonheating sea mustard, although the compositions of crude ash and pectin were no significant differences between two kinds of different pretreatment extracts. The supernatant extract ratio was slightly higher level in the heating pretreatment enzyme extracts than non-heating pretreatment extracts and the level of extracts prepared with only celluclast enzyme was higher than using only pectinex and the mixture of two enzymes. The general sensory evaluation value of jelly made from non-heating pretreatment extracts was higher than that from heating pretreatment extracts except on the taste and the texture.

키워드

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