논문 상세보기
pp.528-532
A fermented squeezed-type paste was processed in order to highly effective utilization of cockle shell by-product, and improvement on rheological properties and texture of hydrolysate by used additives. The cockle shell by-products were homogenized with addition of water and enzymatically hydrolyzed at 50℃ for 8 hours adde｀d 4% Protease N. P.(Pacific Chemical Co.). And the hydrolysate was thermally treated for the purpose of flavor improvement, enzyme inactivation and pasteurization product at 100℃ for 1 hour, with 4% glucose. To make improvement of rheological properties, used complex additive with 0.5% alginic acid, 1% pectin and 0.2% agar were very effective. And stability of mixing was 98.1% after centrifuged at 10, 000 rpm for 60 minutes. The chemical composition of moisture, total carbohydrate, total nitrogen and amino type nitrogen in the fermented squeeze-type cockle shell by-product paste were 57.7%, 20.6%, 1, 458㎎% and 1, 187㎎%, respectively. And the ratio of amino type nitrogen in total nitrogen was 81.4%.
