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균질기 압력을 변화시켜 제조한 두유의 유화안정성

Emulsion Stability of Soymilk Produced by the Varied Homogenizing Pressure

  • 이경석 (호서대학교 식품생물공학과) ;
  • 김경태 (호서대학교 식품생물공학과) ;
  • 정용면 (호서대학교 식품생물공학과) ;
  • 이기영 (호서대학교 식품생물공학과)
  • 발행 : 2006.12.29

초록

본 실험은 식품첨가물을 사용하지 않고 두유를 제조하는데 목적이 있다. 이를 위해 일반적으로 두유제조시 사용되는 유화제인 monoglyceride를 사용하지 않고 균질기 압력만을 변화시켜 제조할 경우 유화안정성에 미치는 영향을 알아보고자 하였다. 두유는 콩과 물의 비율을 1:8로 하여 제조하였으며 두유의 수율은 콩의 5.87배로 측정되었다. 균질기의 압력을 $50kg/cm^2,\;100kg/cm^2,\;150kg/cm^2,\;200kg/cm^2$로 달리하여 두유를 제조한 후 중심부의 일반성분을 분석한 결과 유화압력이 높을수록 지질의 함량이 높게 나타났다. 또한 시간의 경과에 따른 고형분의 침전정도를 측정한 현탁안정성과 열처리에 따른 분리정도를 측정한 유화안정성 그리고 점도측정결과 역시 유화압력이 높을수록 우수한 결과를 보여주었다. 실험결과 유화제를 첨가하지 않고 균질기 압력을 $150kg/cm^2$ 이상으로 유지하는 것만으로도 두유제조가 가능할 것으로 생각되었다.

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