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- 저자 : 용동희 ( Dong Hee Yong ) (검색결과 2 건)
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염화칼슘 농도와 반응시간에 따른 감 칼슘 알지네이트 비드의 물리적 및 관능적 특성
용동희(Dong Hee Yong),송민경(Min Kyung Song),윤혜현(Hye Hyun Yoon) 한국조리학회 2012 한국조리학회지 Vol.18 No.4
The purpose of this study is to apply molecular gastronomy and its spherification methodology to persimmon desserts. We prepared persimmon calcium alginate beads and investigated physical and sensory characteristics of beads according to the different concentration of calcium chloride (0.5, 0.75, 1.0%) and reaction time (2, 4, 6, 8, 10 min). Lightness and yellowness were decreased significantly as both calcium chloride concentration and reaction time increased. However, redness was increased significantly as the concentration of calcium chloride and reaction time increased. Hardness, springiness, chewiness, cohesiveness, and resilience except for adhesiveness tended to increase as the concentration of calcium chloride and reaction time increased. The thickness of beads also increased as the concentration of calcium chloride and reaction time increased. Quantitative descriptive analysis showed that voluminosity, springiness, hardness, chewiness, and residue tended to increase as the concentration of calcium chloride increased. Overall acceptability reached a peak at the persimmon bead containing 0.5% calcium chloride. The result of this study showed that the concentration of calcium chloride and reaction time influenced the overall characteristics of calcium alginate beads.
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연구논문 : 소디움 알지네이트 농도에 따른 감 칼슘 알지네이트 비드의 물리적 및 관능적 특성
용동희 ( Dong Hee Yong ),송민경 ( Min Kyung Song ),윤혜현 ( Hye Hyun Yoon ) 한국식품조리과학회(구.한국조리과학회) 2011 한국식품조리과학회지 Vol.27 No.5
The purpose of this study was to apply molecular gastronomy and spherification methodology to persimmon deserts. We prepared ``persimmon calcium alginate beads`` and investigated their physical and sensory characteristics by adding different concentrations of sodium alginate (0.4, 0.6, 0.8, and 1.0%). Lightness and yellowness decreased significantly as the concentration of sodium alginate increased. However hardness, springiness, chewiness, cohesiveness, and resilience but not adhesiveness tended to increase as the concentration of sodium alginate increased. The thickness of the beads increased as the concentration of sodium alginate increased. In contrast, the thickness of the membrane decreased as the concentration of alginate increased from 0.8 to 1.0% suggesting that the amount of sodium alginate had reached a critical point. Quantitative descriptive analysis showed that voluminosity, springiness, hardness, chewiness, and residue tended to increase as the concentration of sodium alginate increased. Overall preference reached a peak at 0.4% sodium alginate.
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