Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 22 Issue 2
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- Pages.116-122
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- 1990
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- 0367-6293(pISSN)
Effects of Coagulants and Soaking Solutions of Tofu (Soybean Curd) on Extending its Shelf Life
두부의 저장에 미치는 응고제와 침지액의 효과
- Lee, Kap-Sang (Department of Agricultural Chemistry, College of Agriculture, Wonkwang University) ;
- Kim, Dong-Han (Department of Agricultural Chemistry, College of Agriculture, Wonkwang University) ;
- Baek, Seung-Hwa (Department of Agricultural Chemistry, College of Agriculture, Wonkwang University) ;
- Choun, Seung-Ho (Department of Agricultural Chemistry, College of Agriculture, Wonkwang University)
- Published : 1990.04.01
Abstract
In order to improve the shelf life of Tofu, the effect of calcium chloride or acetic acid as coagulants were investigated for microbial and physicochemical changes during the storage in different kinds of soaking solution. The soaking water of Tofu prepared from calcium chloride was found to be spoiled after 15-17 hours of storage at
두부의 응고제와 침지액을 달리하여 저장 중 침지액의 미생물상과 이화학적인 변화를 검토하였다. 두부는 HAc로 응고시키는 것이