Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Characteristics of Soybean Curds Manufactured by Various Bitterns

다양한 간수를 이용하여 제조한 두부의 특성

  • Ko, Kang-Hee (Department of Food Engineering, Mokpo National University) ;
  • Moon, Shin-Hye (Department of Food Engineering, Mokpo National University) ;
  • Yoo, Young-Ju (Solar Salt and Halophyte R&D Center, Mokpo National University) ;
  • Kim, In-Cheol (Department of Food Engineering, Mokpo National University)
  • 고강희 (목포대학교 식품공학과) ;
  • 문신혜 (목포대학교 식품공학과) ;
  • 유영주 (목포대학교 천일염 및 염생식물산업화사업단) ;
  • 김인철 (목포대학교 식품공학과)
  • Received : 2012.10.09
  • Accepted : 2013.01.10
  • Published : 2013.02.28
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Abstract

To investigate the usability of the bitterns produced during salt manufacture, the characteristics of soybean curds coagulated with bitterns like solar salt bitterns (SSB), dehydrated salt bitterns (DSB), concentrated sea water (CSW) and bitterns produced during the storage of solar salt (BSS) were measured. The Mg contents of all the bitterns were the same, but the Na content of the BSS was 1.0-2.0 times as high as that of the other bitterns. The yield of the soybean curds did not differ with the addition of coagulants, except for the CSW. However, the soybean curds were acquired in large quantities by the DSB and CSW. The mg and Na contents of the soybean curds that were made with the bitterns were higher than those of $MgCl_2$. The heavy metals were below 3 ppm in the curds, especially those produced by the CSW, but Pb was not detected. Among the mechanical characteristics of the soybean curds, their adhesiveness was not affected by the coagulants, but the mechanical hardness of the curds produced by the DSB and CSW was lower. The sensory evaluation showed that the curds that were produced by the bitterns were more highly preferred than those produced by $MgCl_2$. In particular, the soybean curd that was made with the CSW was favored due to its soft texture. The results of this study, particularly the high yield of the curds that showed a soft texture, showed that the bitterns, especially the CSW, could be used safely and economically.

본 연구에서는 소금 제조에 따른 부산물인 간수를 사용해 두부를 제조하고 이의 수율과 미네랄 분석, 조직감 특성 및 관능평가를 실시하였다. 간수는 천일염 간수(SSB), 탈수염 간수(DSB), 함수(CSW) 및 숙성 천일염 간수(BSS)를 사용하였고 $10^{\circ}$ Brix의 두유에 대해 간수를 0.8~1,7%의 농도로 하여 10% (v/v) 부피로 첨가하여 두부를 제조하였다. BSS는 다른 간수에 비해 Na 함량이 1.5~2.0 배 더 높았으나 모든 간수의 Mg의 함량은 유사하였다. 두부 수율은 함수(CSW)를 제외하고 첨가량에 따른 유의차는 없었으나(p<0.05), 탈수염 간수(DSB)와 CSW가 가장 높았다. $MgCl_2$에 비해 간수를 사용한 두부에서 Na와 K의 함량이 높았고 간수 중 1.7%를 첨가한 경우를 제외하고 CSW로 제조한 두부에서 다른 간수와 달리 Pb가 검출되지 않았다. 두부의 기계적 물성 중 부착성은 사용한 간수에 따른 유의차는 없었으나 DSB와 CSW로 제조한 경우 견고성이 다른 응고제에 비해 낮았다. 관능평가 결과, 전체적인 기호도와 부드러운 조직감 항목에서 $MgCl_2$에 비해 간수를 사용하여 제조한 두부가 높게 평가받았고 특히 CSW로 제조한 두부가 가장 부드러운 것으로 나타났다. 그러므로 CSW는 수율이 높고 부드럽고 맛이 좋으며 중금속 함량이 낮은 두부를 제조하는데 적합할 것으로 판단된다.

Keywords

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