The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Evaluation of Physico-Chemical Characteristics of Commercial Tofu Products in Korea Market

주요 시판 두부의 물리화학적 특성 평가

  • Eun-Yeong, Sim (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Hong-Sik, Kim (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Mijung, Kim (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Hye Young, Park (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Hye-Sun, Choi (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA)
  • 심은영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 김홍식 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 김미정 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 박혜영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 최혜선 (농촌진흥청 국립식량과학원 중부작물부)
  • Received : 2022.10.17
  • Accepted : 2022.11.28
  • Published : 2022.12.31
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Abstract

This study was conducted to compare the quality characteristics of commercial tofu products from the market in Korea. Seventeen types of commercial tofu samples were taken and their physicochemical properties, including soluble solid contents, salinity, pH, total acidity and moisture (total solid contents), were analyzed. The hardness of tofu was negatively correlated with the moisture contents of tofu (r=-0.667**). The commercial tofu showed pH 5.80~6.24, total acidity of 0.016~0.034%, soluble solids of 1.50~3.45°Brix, salinity of 1.20~2.30%, and moisture content of 79.91~87.57%, respectively. All 17 tofu samples sold in the Korean market were prepared using crude MgCl2 and sea water as a coagulant. The quality characteristics vary depending on the constituent's of soybeans, and the ratio and amount of coagulants of tofu used. The origin of soybean seeds affected the yellowness of tofu; tofu made from imported soybean showed a higher b value than domestic soybean. These results are expected to be useful for understanding trends in the domestic tofu industry.

Keywords

Acknowledgement

본 연구는 농촌진흥청 연구사업(과제번호 PJ01682601)의 지원에 의해 이루어진 것이며 이에 감사드립니다.

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