Preparation of Seaweed Jelly(Muk) with Sea Mustard (Undaria pinnatifida) and Sea Tangle(Laminaria japonica) -3. Muks Prepared with Soy milk or Soy Protein Isolate-

미역과 다시마를 이용한 해조묵제조 -3. 두유혼합묵과 분리대두단백질 혼합묵-

  • JUNG Yong-Hyun (Dept. of Sea-Food Science and Technology, Kunsan National University) ;
  • COOK Joong-Lyoul (Dept. of Sea-Food Science and Technology, Kunsan National University) ;
  • CHANG Soo-Hyun (Dept. of Sea-Food Science and Technology, Kunsan National University) ;
  • KIM Jong-Bae (Dept. of Sea-Food Science and Technology, Kunsan National University) ;
  • KIM Geon-Bae (Dept. of Sea-Food Science and Technology, Kunsan National University) ;
  • CHOE Sun-Nam (Dept. of Sea-Food Science and Technology, Kunsan National University) ;
  • KANG Yeung-Joo (Dept. of Food Science and Technology, Cheju National University)
  • 정용현 (군산대학교 수산가공학과) ;
  • 국중렬 (군산대학교 수산가공학과) ;
  • 장수현 (군산대학교 수산가공학과) ;
  • 김종배 (군산대학교 수산가공학과) ;
  • 김건배 (군산대학교 수산가공학과) ;
  • 최선남 (군산대학교 수산가공학과) ;
  • 강영주 (제주대학교 식품공학과)
  • Published : 1995.05.01

Abstract

Seaweed Jellys(Muks) were prepared with sea mustard and sea tangle, Optimum conditions for preparation of seaweed Muks with soy protein were investigated. Gel strength of Muks with sea mustard and soymilk decreased as the quantity of soy milk increased, and increased as the moisture content of soy milk had been decreased. Optimum mixing ratio of seaweed and soy milk was 7 : 1 and optimum temperature of gelation was $65^{\circ}C$. Gel strength of seaweed Muk mixed $5\%$(w/w) of soy protein isolate was higher$(900g/cm^2)$ than those of seaweed Muks with and without soy milk.