Journal of the Korea Academia-Industrial cooperation Society (한국산학기술학회논문지)

The Korea Academia-Industrial cooperation Society (한국산학기술학회)
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Quality Characteristics of Magnesium Chloride Emulsion Amount used the Soybean Curd Coagulant

두부응고제로 염화마그네슘 유화물의 사용량에 따른 품질특성

  • Hong, Seung-Seok (Dept. of Food science and technology, Kongju National University) ;
  • Park, Won-Jong (Dept. of Food science and technology, Kongju National University) ;
  • Hwang, Ki-Sung (Dept. of Food science and technology, Kongju National University) ;
  • Kim, Kwan-Tae (Dept. of Food science and technology, Kongju National University) ;
  • Kim, Gi-Sun (Dept. of Food science and technology, Kongju National University) ;
  • Shin, Seung-Mee (Dept. of Hotel Culinary and Catering Management, Chungwoon University) ;
  • Joung, Kyung-Hee (Dept. of Hotel Culinary and Catering Management, Chungwoon University)
  • 홍승석 (공주대학교 식품공학과) ;
  • 박원종 (공주대학교 식품공학과) ;
  • 황기성 (공주대학교 식품공학과) ;
  • 김관태 (공주대학교 식품공학과) ;
  • 김기선 (공주대학교 식품공학과) ;
  • 신승미 (청운대학교 호텔조리식당경영학과) ;
  • 정경희 (청운대학교 호텔조리식당경영학과)
  • Received : 2012.05.21
  • Accepted : 2012.08.09
  • Published : 2012.08.31
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Abstract

Therefore, to establish optimal condition and composition with magnesium chloride emulsion as coagulant, this study compared its properties by the usage of 60%(w/w) magnesium chloride solution, lastly measured the characteristics of soybean curd coagulation, coagulation time, state of texture, and water separation ratio with using emulsion as coagulant. After all the experiments, when manufacturing magnesium chloride emulsion with using 70% of quantity of 60%(w/w) magnesium chloride solution, it had the best result as coagulant according to the state of texture and the water separation ratio of soybean curd.

염화마그네슘 유화물의 제품화를 위한 목적으로 분산상인 60%(w/w) 염화마그네슘 수용액의 사용량에 대한 미분산성 및 침전성, 유지 중에 분산되어 있는 염화마그네슘 수용액의 입자크기, 유화안정성을 두유에 적용하여 두부제조 시 응고속도와 조직의 상태 및 이수율 등을 측정하여 최적조건을 확립하고자 하였다. 실험 결과 염화마그네슘 유화물을 조성하는데 있어서 60%(w/w) 두부응고제로서 두부의 조직 상태와 이수율 등에서 염화마그네슘 수용액의 사용량 70%로 제조하는 것이 최적조건으로 분석되었다.

Keywords

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