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KMID : 0665220040170020186
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Korean Journal of Food and Nutrition
2004 Volume.17 No. 2 p.186 ~ p.192
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Softening Studies of Raw Sea Tangle Texture for Improvement of Its Processing Compatibility
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Song Jae-Chul
Shin Wan-Chul
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Abstract
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This study was performed to investigate softening methods of raw sea tangle for development of sea tangle processing products and intermediate materials. In examination of various softening agents, it was revealed that 0.3％ sodium triphosphate was best effective on softening with heat treatment. Softerness and spreadability of sea tangle treated with sodium triphosphate and heat treatment were indicated to be better than the others. In blanching studies, microwave was extremely effective on softening and the effect was as follows: microwave>steaming>boiling water in softening order. In the case of adding 0.3％ sodium triphosphate in blanching treatment, there was synergy effectiveness on softening. The color change of treated sea tangle was significantly different at p<0.05 depending on blanching method and addition amount of the agent.
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KEYWORD
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softening agents, sea tangle, sodium triphosphate, microwave
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