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http://dx.doi.org/10.5762/KAIS.2012.13.8.3537

Quality Characteristics of Magnesium Chloride Emulsion Amount used the Soybean Curd Coagulant  

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)
Publication Information
Journal of the Korea Academia-Industrial cooperation Society / v.13, no.8, 2012 , pp. 3537-3543 More about this Journal
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.
Keywords
Soybean Curd; Magnesium Chloride Emulsion; Texture;
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