Browse > Article

Quality Characteristics of Tofu Prepared with Various Concentrations of Commercial Chungkukjang Powder  

An, Sang-Hee (Faculty of Food Technology and Service, Catholic University of Daegu)
Lee, Shin-Ho (Faculty of Food Technology and Service, Catholic University of Daegu)
Park, Geum-Soon (Faculty of Food Technology and Service, Catholic University of Daegu)
Publication Information
Korean journal of food and cookery science / v.24, no.2, 2008 , pp. 258-265 More about this Journal
Abstract
This study investigated the quality characteristics of tofu(soybean curd) samples prepared with differing amounts of commercial chungkukjang powder(0, 1, 2, 3, 4%). According to the results the 3% chungkukjang tofu 3%(C3) had the highest yield, and the tofus containing chungkukjang powder had higher pH and acidity levels than the control. Turbidity increased and moisture content decreased with increasing chungkukjang powder concentration. And pH, acidity, and turbidity were negatively correlated with moisture content. In terms of color, the L value decreased, and a and b values increased with increasing chungkukjang concentration. For texture, the 1% chungkukjang tofu(C1) had higher hardness, springiness, and cohesiveness values than the other samples. C1 also had the highest overall acceptability score. Finally, sensory properties of taste, texture, and overall quality were positively correlated with the mechanical properties of moisture content, hardness, springiness, cohesiveness, chewiness, and brittleness.
Keywords
commercial chungkukjang powder; tofu(soybean curd); quality characteristics;
Citations & Related Records
Times Cited By KSCI : 11  (Citation Analysis)
연도 인용수 순위
1 Cho YJ, Cha WS, Bok SK, Kim MU, Chun SS, Choi UK, 2000. Production and separation of anti-hypertensive peptide during chungkukjang fermentation with Bacillus subtilis CH-1023. J Korean Soc Agri Chern Biotechnol 43(3): 247-252
2 Jang JO. 2007. Quality properties of madeleine added with black bean chungkukjang flour. J East Asian Soc Dietary Life 17(6): 840-845
3 Jeon MK, Kim MR. 2006. Quality characteristics of tofu prepared with herbs. Korean J Food Cookery Sci 22(1): 30-36   과학기술학회마을
4 Jung IC, OK M. 2006. Rheological properties and sensory characteristics of roll bread with chungkukjang powder. Korean J Culinary Research 12(2): 68-183
5 Kim SH, Yang JL, Song YS. 1999. Physiological functions of chongkukjang. Food Industry Nutr 4: 40-46
6 Lee MY, Kim SD. 2004. Shelf-life and quality characteristics of tofu coagulated by calcium lactate. J Korean Soc Food Sci Nutr 33(3): 412-419   DOI
7 Park WJ, Park HY, YOO JH, Rhee MS. 2001. Effect of Artmisia asiatca Nakai extract on the flavor of chungkukjang. Food Engineering Progress 2: 115-124
8 Sung CR, Kim CS. 2007b. 2. The development of pizza with chungkukjang and onion : Formulation and assessments of nutrients and sensory quality for chungkukjang-onion pizza. Korean J Food Cookery Sci 23(4): 492-501   과학기술학회마을
9 Kim DM, Kim SH, Lee JM, Kim JE, Kand SC. 2005. Monitoring of quality characteristics of chungkookjang products during storage for shelf-life establishment. J Korean Soc Appl Biol Chem 48(2): 132-139   과학기술학회마을
10 Lee SJ, Chung ES, Park GS. 2006. Quality characteristics of tofu coagulated by apricot juice. Korean J Food Cookery Sci 22(6): 825-831   과학기술학회마을
11 Kim SS, Park MK, Oh NS, Kim DC, Han HS, In MJ. 2003. Studies on quality characteristics and shelf-life of chlorella soybean curd. J Korean Soc Agric Biotechnol 46(1):12-15
12 Chung HJ. 2006. A study to investigate ways to improve tofu menu developments and tofu menu image in relation to purchasing promotion. Korean J Food Culture 21(2): 187-192   과학기술학회마을
13 Kim JH, Woo EY, Kim KS, Kim KH. 2006. A study on the soybean curd(tofu) made from defatted soybean flour. Korean J Food Nutr 19(1): 22-27   과학기술학회마을
14 Lee EJ, Kim JK. 2004. Characteristics of taste components of chongkukjamg fermented with Bacillus subtilis. Food Sci Biotechnol. 13(4): 572-575
15 Kim JI, Kang MJ, Kwon TW. 2003. Antidiabetic effect of soybean and chungkukjang. Kor Soybean Digest 20(2): 44-52
16 Roh HJ. 2004. The patent trends of chonggugjang and natto. Korean Institute of Patent Information
17 Yoo SM, Chang CM. 1999. Study on the processing adaptability of soybean cultivars for Korean traditional chunggugjang preparation. J Korean Soc Agric Chem Biotechnol 42(1): 91-98
18 Chang JH, Shin YY, Kim SH, Chee KM, Cha SK. 2005. Fibrinolytic and immunostimulating activities of Bacillus spp. strain isolated from chungkuk-jang. Korean J Food Sci Technol 37(2): 255-260   과학기술학회마을
19 In JP, Lee SK, Ahn BK, Chung IM, Jang CH. 2002. Flavor improvement of chungkookjang by addition or yucca(Yucca shidigera) extract. Kor J Food Sci Technol. 34(1): 57-64
20 Kim KH, Song MY, Yook HS. 2007. Quality characteristics of bread made with chungkukjang powder. J East Soc Dietary Life 17(6): 853-859
21 Rhee JH, Park KH, Yoon KR, YIM CB, Lee IH. 2004. Isolation of Bacillus subtilis producing the cheongkukjang with reducing off-flavor by suppressing the growth of bacteria causing off-flavor. Food Sci Biotechnol. 13(6): 801-805
22 Kong SK, Kim SO, Hwang SY. 2007. Powder processing of soybean paste(cheonggulgang) and application to soup recipes. Korean J Culinary Research 13(2): 1-11
23 Lee YL, Kim SH, Choung NH, Yim MH. 1992. A study on the production of viscous substance during the chungkookjang fermentation. J Kor Agricul Chem Soc 35(3): 202-209
24 Choi YO, Chung HS, Youn KS. 2000. Effects of coagulants on the manufacturing of soybean curd containing natural materials. Korean J Postharvest Sci Technol 7(3): 249-255
25 Yang JL, Lee SH, Song YS. 2003. Improving effect of powders of cooked soybean and chungkukjang on blood pressure and lipid metabolism in spontaneously hypertensive rats. J Kor Soc Food Sci Nutr 32(6): 899-905   DOI
26 Youn HK, Choi HS, Hur SH, Hong JH. 2001. Antimicrobial activities of viscous substance from chungkukjang fermented with different Bacillus spp. J Fd Hyg Safety 16(3): 188-193
27 Chang CM. 1998. Study on the quality improvement and industrialization of traditional chungkukjang. Symposium and EXPO for soybean fermentation foods. The Research Institute of soybean Fermentation Foods. Yeongnam Univ, pp.156-l80
28 Sung CR, Kim CS. 2007a. 1. The development of pizza with chungkukjang and onion : Optimization of pizza crust preparation using response surface methodology. Korean J Food Cookery Sci 23(4): 481-491   과학기술학회마을
29 Lee JO, Ha SD, Kim AJ, YUH JS, Bang IS, Park SH. 2005. Industrial application and physiological functions of Chungkukjang. Food Sci Industry 38(1): 69-78
30 Kim DH, Im MS, Kim YO. 1996. Effect of seaweeds addition on the physicochemical characteristic of soybean curd. J Korean Soc Food Sci Nutr 25(2): 249-254
31 Lee KA. 2006. Quality characteristics of castella with chungkukjang. Korean J Food Cookery Sci 22(2): 244-249   과학기술학회마을
32 Kim YS, Jung HJ, Park YS, Yu TS. 2003. Characteristics of flavor and functionality of Bacillus subtilis K-20 chunggukjang. Korean J Food Sci Technol 35(3): 475-478
33 Shon MY, Kwon SH, Park SK, Park JR, Choi JS. 2001. Changes in chemical components of blackbean chungkugjang added with kiwi and radish during fermentation. Kor J Postharvest Sci Technol. 8(3): 449-455
34 Min YH, Kim JY, Park LY, Lee SH, Park GS. 2007. Physicochemical quality characteristics of tofu prepared with turmeric(Curcuma aromatica Salab.). Korean J Food Cookery Sci. 23(4): 502-510   과학기술학회마을