• Food Science and Preservation
• /
• v.20 no.5
• /
• pp.636-642
• /
• 2013

Quality and sensory characteristics of tofu prepared with concentrated to 8 $^{\circ}Brix$ deep ground sea-like water (SW) were investigated to check the availability for coagulants. The tofu was coagulated with three kinds of commercially coagulant, such as $MgCl_2$, $CaSO_4$ and glucono-${\delta}$-lactone. Different amounts of SW and soybean milk were added: SW-20 g/L, SW-25 g/L and SW-30 g/L. The moisture content and pH were significantly lower in which preparation with glucono-${\delta}$-lactone coagulated tofu, and others has not significantly difference each other. The mineral contents in the coagulant influenced the mineral content of the tofu, which contained larger quantities of major minerals. However, the mineral content of the tofu was not affected of the mineral concentration in the coagulant. The L and b values of the tofu prepared with SW were not significantly different. The hardness of the tofu prepared with the commercial coagulants was significantly lower than that of the tofu produced with the SW. The sensory property was lower when the hardness was lower and higher. In conclusion, the quality characteristics of SW-prepared tofu were not significantly different from those of the tofu prepared with the commercial coagulants, but the texture and the taste of the SW-prepared tofu were excellent.

• Food Science and Preservation
• /
• v.21 no.5
• /
• pp.688-693
• /
• 2014

The quality and sensory characteristics of tofu were investigated with various levels of black garlic extract (BE) added to it in 0, 1, 3, 5 and 7%-weight soymilk, before it was coagulated with $MgCl_2$ (MC, BEM-A, BEM-B, BEM-C and BEM-D) and concentrated to $8^{\circ}Brix$ deep ground sea-like water (SC, BES-A, BES-B, BES-C and BES-D). The overall acceptability of the tofu samples was higher (SC > BES-A > BEM-A) than that of the other samples. The addition of BE was influenced by the color, flavor and taste of the tofu, and the more BE was added, the tougher the tofu became. The tofu yield with various amounts of black garlic extract did not significantly differ among the samples. The pH range was 5.61~6.15 and decreased as more BE was added, whereas the turbidity increased. Also, the L value of the tofu decreased as more BE was added. The a value showed a tendency opposite that of the L value. The b value did not significantly differ among the samples. The texture profile analysis of the tofus showed that the hardness, chewiness, and gumminess significantly increased as more BE was added. In conclusion, it was found that the addition of 1% BE will improve the quality and sensory characteristics of tofu.

• Applied Biological Chemistry
• /
• v.46 no.3
• /
• pp.183-188
• /
• 2003

Storage stabilities of soybean curds using cuttle bone powder treated with acetic acid (ATC-soybean curd) and calcium chloride (calcium chloride-soybean curd) as a coagulants were examined. The pH, turbidity of soaking solution, titratable acidity, and viable cell counts of calcium chloride-soybean curd did not change up to 6 days of storage, then decreased rapidly in pH and turbidity and increased rapidly in titratable acidity and viable cell counts, whereas those of ATC-soybean curd did not change up to 9 days of storage, then decreased slowly in pH and turbidity and increased slowly in titratable acidity and viable cell counts. Regardless of coagulants and storage period, white index of soybean curds did not change during cold storage. Hardness and brittleness of calcium chloride-soybean curd decreased rapidly up to 3 days in of storage, remained stable from 3 days to 6 days, then decreased rapidly. Hardness and brittleness of ATC-soybean curd also decreased rapidly up to 3 days in of storage and remained stable from 3 to 9 days, but then decreased slowly. Regardless of coagulants, results of sensory evaluation were similar to those of physicochemical tests. Judging from the above results, shelf-lives were determined as 9 and 6 days for ATC- and calcium chloride-soybean curds, respectively.

• Applied Biological Chemistry
• /
• v.37 no.5
• /
• pp.370-378
• /
• 1994

Soybean curd added with 40% of cow’s milk was prepared with eight coagulants such as calcium acetate, calcium lactate, calcium chloride, calcium sulfate, magnesium chloride, glucono-delta lactone (GDL), acetic acid and lactic acid. The curd products were evaluated by the chemical composition, coprecipitation porperties, mineral content, yield, color and textural characteristics. The lowest concentrations for protein coprepitation were 0.3% (v/v) for calcium salts, 0.4% (v/v) for magnesium chloride, 0.2% (v/v) for organic acids. Turbidity and crude protein of whey were markedly decreased at these concentrations. The optimal concentrations of coagualnts used for soybean curd preperation were 1.2% (v/v) for calcium acetate, calcium sulfate and calcium lactate, 1.0% (v/v) for calcium chloride and GDL, 0.8% (v/v) for magnesium chloride and lactic acid, 0.6% (v/v) for acetic acid. It was observed that of the eight coagulants tested, calcium chloride provided a satisfactory curd in quality. Calcium content of soybean curds by the calcium salt coagulants was higher than that by organic acid coagulants. Through the examination on the textural properties by a texturemeter was found out that acetic acid treated soybean curd among the organic acids, calcium salts and magnesium chloride treated curds had very high hardness value. All the curd products prepared in this experiment had a pale yellow color as affected by the value of L (lightness), a (redness) and b (yellowness). Although the colorimetric readings showed that the soybean curds prepared with the organic acids had higher L value but lower a and b value in comparison to calcium salts and magnesium chloride treated curds.

• Journal of Korean Society of Coastal and Ocean Engineers
• /
• v.29 no.6
• /
• pp.389-398
• /
• 2017

The re-analysis on the stable weight of the concrete armor unit (CAU) at the roundhead and the suggestion of the covering range at the roundhead with the increased weight of CAU were conducted. Tetrapods were applied to the tests and the three dimensional hydraulic tests were performed. The test results for the stable weight at the roundhead area were similar to the guides from Korean Design Standard for Harbour and Fishery Port (MOF, 2014) and Coastal Engineering Manual (USACE, 2005). The investigation of covering range at the roundhead of rubble mound structures armoured with Tetrapods was suggested that the length of five times of the design wave height from the tip of the superstructure was needed and appropriate. Both sides of the superstructure should be covered with increasing weighted CAU to satisfy the stability at roundhead area.

• Journal of the East Asian Society of Dietary Life
• /
• v.17 no.4
• /
• pp.547-553
• /
• 2007

The physicochemical and functional properties of tofu prepared with kanghwang(Curcuma aromatica Salab.) were investigated, in order to study the effects of six different commercial coagulants. The coagulant concentrations were determined as 0.3% GDL, 0.3% $MgCl_2$, 1.0% $CaCl_2$, 1.5% $CaSO_4$, 0.45% mixed coagulant, and 1.5% Milky-Mg by pre-experiments. Also, the optimum concentration for the added kanghwang(Curcuma aromatica Salab.) was chosen as 0.01%. The yields of the kanghwang tofu prepared with Milky-Mg, mixed, and GDL coagulants were higher than those prepared with $MgCl_2$, $CaCl_2$, and $CaSO_4$. The pH of the kanghwang tofu prepared with the $MgCl_2$ coagulant was higher than when made with the other coagulants. The turbidity of the kanghwang tofu was highest when it was coagulated with GDL, and moisture content was highest or the of kanghwang tofu coagulated with $CaCl_2$. In the color analysis of the kanghwang tofu, the $L^{***}$ value was highest with the Milky-Mg coagulant, while the $a^{***}$ value was highest and the b value lowest with the GDL coagulant. For the textural properties, the hardness results were in the order of $CaSO_4$ > $CaCl_2$ > $MgCl_2$ > mixed > GDL > Milky-Mg, springiness, gumminess, and brittleness were highest in the tofu coagulated with Milky-Mg. For the overall acceptability of the sensory properties, the Kanghwang tofu that was made using the mixed coagulant had the highest score.

• Proceedings of the Korea Water Resources Association Conference
• /
• 2020.06a
• /
• pp.303-303
• /
• 2020

국내의 주요 외곽시설은 대수심화 및 설계외력의 증대 등으로 경제성 및 안정성 등의 확보를 위해 혼성제 형식의 구조물을 적용하는 사례가 주를 이루고 있다. 혼성제 근고부 안정성과 관련해서는, 설계파에 대한 안정적인 피복재 중량을 구하는 것이 설계상 중요하다. 기존의 직각 입사파에 대한 연구는 많이 수행되어 왔으나, 경사 입사파 조건에 대한 검토 사례는 미미한 실정이다. 또한 직각입사 뿐만 아니라 경사 입사파에 대한 근고부 중량산정식으로 확장된 Tanimoto식을 적용하고 있으나, 수리실험과 중량산정식에 대한 오차가 발생하고 있어 수리실험을 통해 기존의 산정식에 대한 검토가 필요하다. 따라서 본 연구에서는 경사입사파 조건에 따른 혼성제 제두부 구간의 피복재 안정성에 대하여 실험을 수행하였다. 설치수심은 0.3m 수심으로 고정하고, 입사각도를 0°, 30°, 45°, 60° 및 75°로 변화시켜 실험을 수행하였다. 전체 연장 10m의 모형에서 종점부 1m 구간을 실험구간으로 설정하고, 피복재의 종류는 피복석(50g), 콘크리트 피복블록(Tetrapod, Tripod)를 사용하였으며, 파랑조건은 불규칙파를 적용하였다. 주기 및 파고를 변화시켜 수리실험을 수행하였다. 실험결과는 제두부 구간에 피복된 피복재의 구간별 피해율을 분석하기 위해 구역분할도 적용하였으며, 확장된 Tanimoto식과 비교분석하여 중량산정식의 타당성을 검토하였다.

• Proceedings of the Culinary Society of Korean Academy Conference
• /
• 2002.04a
• /
• pp.42-78
• /
• 2002

ㆍ 제주전통두부 제조에 따른 지역별 원료대두의 전처리 공정은 \circled1 생두부 -> 수침 -> 맷돌분쇄, \circled2 생두부 -> 맷돌분쇄 -> 수침 그리고 \circled1과 \circled2를 병행한 방법이 있었다. ㆍ비지제거공정의 경우 비지를 제거하는 지역과 비지를 제거하지 않는 지역(성읍)이 있었으며, 비지분리를 위한 첨가제로 돼지기름(내도) 또는 돼지기름과 쌀겨를 혼합(선흘)한 경우가 있었으며, 비지분리 횟수는 지역에 따라 1~3회 정도의 차이가 있었다. ㆍ 가열공정 중 가열용기는 가마솥을 사용하였고, 누름방지제로는 대부분의 지역에서 돼지기름을 사용하였고 일부 지역에서는 들기름을 사용하였다. ㆍ 응고공정 중 응고제로 해안선 지역에서는 해수를 사용하였고, 중간산 지역에서는 소금물을 이용하였으며, 염전이 있는 지역에서는 간수를 사용하였다. ㆍ 성형시간은 60~720분이었으며, 냉각은 수냉이 아닌 방냉을 하였다. 제주 전통두부는 주로 잔치, 상례, 기제사, 명절 등 대소사에 사용하였으며 대부분 가열조리하지 않고 섭취하였다.

• Korean Journal of Food Science and Technology
• /
• v.26 no.1
• /
• pp.26-30
• /
• 1994

The purpose of this study was to investigate the effects of heating times of soy protein isolate(SPI) and mixing ratio of coagulants mixture on water holding capacity(WHC) and oil absorption capacity (OAC) of SPI, texture properties and yield of tofu. The effect of heating at $100^{\circ}C$ on the amounts of coagulants required for coagulation showed that the amounts of $CaCl_{2},\;MgCl_{2}$ and GDL decreased as the heating time extended to $6{\sim}9$ minutes while $CaSO_{2}$ was changed little. The tofu yield showed maximum for the tofu prepared by 6 minutes boiling and coagulation with $CaSO_{4}$. The WHC of SPI was significantly reduced by heating at $100^{\circ}C$ while OAC was rather increased until 9 minutes of heating. The textural properties of SPI tofu coagulated with mixed coagulants$(CaSO_{4}-GDL,\;CaSO_{4}-CaCl_{2},\;CaCl_2-GDL)$ showed that softer tofu was obtained as the ratio of $CaSO_{2}$ increased and harder tofu as the ratio of $CaCl_{2}$ and GDL increased. The maximum and minimum tofu yields were prepared from 100% of $CaSO_{2}$ and 100% of GDL, respectively. Organoleptic properties showed that more uniform and tender tofu were obtained with higher portion of $CaSO_{2}$ in the mixed coagulants and higher intensity of sourness and bitterness were scored as the GDL and $CaCl_{2}$ added more.

• Food Science and Preservation
• /
• v.7 no.3
• /
• pp.249-255
• /
• 2000

Soybean curd has been known as one of the most favorite traditional Korean foods as well as being high in protein. Each concentration of added natural materials soybean curds was chosen as 4% of carrot, 10% of cucumber, 1.0% of spinach and 0.05% of green tea powder. The yield of soybean curd containing natural materials was similar to that of non-containing curd. According to add GDL as coagulant, the yield of soybean curd containing natural materials was the highest. The turbidity of added natural material soybean curds was the highest coagulated with $CaCl_2$, but soybean curd containing green tea had the highest turbidity in the coagulated with GDL. In the chromaticity and texture properties of the additive natural materials in yhe soybean curd, the variety of additives had no effect. In the composition of natural materials, the carotenoid and chlorophyll content of soybean curds were high with $MgCl_2$ and $CaCl_2$ but polyphenol was high use of $CaSo_4$ and GDL.