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식초와 다슬기회분을 이용하여 제조한 초산칼슘의 품질 특성

Quality Characteristics of Calcium Acetate Prepared with Vinegars and Ash of Black Snail

  • 이명예 (대구가톨릭대학교 식품산업학부 식품공학전공) ;
  • 이예경 (대구가톨릭대학교 식품산업학부 식품공학전) ;
  • 김순동 (대구가톨릭대학교 식품산업학부 식품공학전공)
  • 발행 : 2004.03.01

초록

천연의 수용성 칼슘자원을 얻기 위하여 현미식초(Br),감식초(Pe) 및 사과식초(Ap)와 다슬기 회분으로 제조한 액상 및 고상의 초산칼슘(LCA및 SCA) 즉, 액상으로 Br-LCA, Pe-LCA, Ap-LCA와 고상으로 Br-SCA, Pe-SCA, Ap-SCA의 품질특성을 조사하였다. 초산칼슘 제조용 식초의 pH는 2.34∼3.06 범위였으며, 식초 100 mL과 반응하는 다슬기 회분의 양은 20.43∼23.50g, 고상 초산칼슘의 수율은 11.02∼13.01%(w/v)이었다. Ap-LCA 및 Ap-SCA의 색상은 연한 황색을 띠었으나 Br-LCA 및 Br-SCA는 갈색, Ap-LCA 및 Ap-SCA는 진한 갈색을 띠었다. Br-LCA, Pe-LCA 및 Ap-LCA의 칼슘함량은 각각 3.02, 2.06 및 2.30%(w/v)이었으며, Br-SCA, Pe-SCA 및 Ap-SCA의 칼슘함량은 각각 27.15, 16.31 및 19.48%(w/w)이었다. 고상초산칼슘의 용해도는 증류수에서 36.82∼39.92%(w/v), 소주에서 32.05∼39.04%(w/v), 진간장에서 13.12∼18.65%(w/v), 이온음료에서 38.35∼38.90%(w/v), 요구르트에서 33.47∼35.58%(w/v)이었으며 두유와 우유에서는 curd를 생성하였다. 신맛과 쓴맛은 표준품에 비하여 낮았으나 떫은 맛, 비린 맛 및 맛난 맛은 높았다.

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  3. Optimization of Calcium Acetate Preparation from Littleneck Clam (Ruditapes philippinarum) Shell Powder and Its Properties vol.47, pp.3, 2015, https://doi.org/10.9721/KJFST.2015.47.3.321
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  5. Reproductive Ecology of the Freshwater Melania Snail, Semisulcospira coreana (v. Martens) in Bukhan River vol.28, pp.2, 2012, https://doi.org/10.9710/kjm.2012.28.2.175
  6. Properties of Calcium Lactate Prepared from Calcined Littleneck Clam Ruditapes philippinarum Shell Powder vol.49, pp.4, 2016, https://doi.org/10.5657/KFAS.2016.0436
  7. Characteristics and Preparation of Calcium Acetate from Butter Clam (Saxidomus purpuratus) Shell Powder by Response Surface Methodology vol.44, pp.6, 2015, https://doi.org/10.3746/jkfn.2015.44.6.888