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KMID : 0665420050200040421
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Korean Journal of Food Culture
2005 Volume.20 No. 4 p.421 ~ p.425
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Preparation of Jelly Using Enzyme Soluble Extracts of SeaMustard(Undaria pinnatifida)
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Park In-Bae
Kim Seon-Jae
Ma Seung-Jin
Park Jeong-Wook
Jung Soon-Teck
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Abstract
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The difference on compositions of enzyme extracts which were produced with two kinds of enzyme, celluclast and pectinex, and from sea mustards prepared with two kinds of pretreatments, heating and non-heating treatment, were investigated. The moisture compositions of enzyme extracts from the heating sea mustard were little higher than that of nonheating sea mustard, although the compositions of crude ash and pectin were no significant differences between two kinds of different pretreatment extracts. The supernatant extract ratio was slightly higher level in the heating pretreatment enzyme extracts than non-heating pretreatment extracts and the level of extracts prepared with only celluclast enzyme was higher than using only pectinex and the mixture of two enzymes. The general sensory evaluation value of jelly made from non-heating pretreatment extracts was higher than that from heating pretreatment extracts except on the taste and the texture.
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KEYWORD
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sea mustard, enzyme soluble extracts, jelly
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