한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제22권4호
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- Pages.439-444
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- 1990
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- 0367-6293(pISSN)
콩 품종에 따른 두부의 수율 및 화학적, 관능적 특성의 비교
Comparison of Soybean Varieties for Yield, Chemical and Sensory Properties of Soybean Curds
- Chang, Cheon-Il (Department of Food Science, King Sejong University) ;
- Lee, Jung-Kun (Department of Food Science, King Sejong University) ;
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Ku, Kyung-Hyung
(Department of Food Science, King Sejong University) ;
- Kim, Woo-Jung (Department of Food Science, King Sejong University)
- 발행 : 1990.08.01
초록
본 연구에서는 우리나라에서 재배되는 14품종의 콩으로 제조한 두부의 화학적조성, 수율과 관능적인 특성을 비교하였다. 두부의 제조는 콩을 침지하여 마쇄한 후 가열 및 여과하여
Fourteen varieties of soybeans grown in Korea were investigated for their chemical composition, yields and organoleptic properties of soybean curd. The soybean curd was prepared by soaking, grinding and heating of soybeans followed by filtration, coagulation with