• Journal of the East Asian Society of Dietary Life
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• v.22 no.3
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• pp.386-391
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• 2012

The principal objective of this study was to evaluate the quality characteristics of black garlic milk tofu prepared with five different levels (0%, 0.5%, 1%, 1.5%, and 2.0%) of black garlic concentrate (BG0~BG4). We conducted the pH, total phenol and flavonoids, Hunter's color values, mechanical characteristics, and a sensory evaluation analysis of black garlic milk tofu. The total phenol and flavonoid content of black garlic concentrate were 1.67mg/100 g and 1.07 mg/100 g. The more black garlic concentrate increased, the more lightness (L) decreased, but redness(a) and yellowness (b) increased. The hardness, gumminess, and chewiness scores significantly increased (p<0.05) in all black garlic milk tofu samples. In color, taste, flavor, texture, and overall quality, the score of milk tofu with 1.0% black garlic concentrate (BG2) increased the most.

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

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

• Applied Biological Chemistry
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• v.47 no.3
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• pp.370-372
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• 2004

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.3
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• pp.190-196
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• 2009

To optimize the mixing ratio of ingredients for optimal sensory qualities of seasoned tofu, a response surface methodology with a central composite design was performed on tofu containing freshwater crab meat (TCM). Using the desirability function technique, the optimal formulation was determined to be 3.67 g of freeze dried meat, 5.54 g of garlic powder, and 2,120 mL of soymilk. In the texture profile analysis, tofu prepared using the optimal ingredient ratio had a higher hardness, cohesiveness and gumminess than commercial tofu but TCM value for adhesiveness, springiness and chewiness were lower. However, the texture properties of TCM were not significantly different than those of commercial tofu.

• Applied Biological Chemistry
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• v.46 no.4
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• pp.329-332
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• 2003

The effect of garlic addition on quality and shelf-life of soybean curd was investigated. The yield of garlic soybean curd slightly decreased in proportion to amount of garlic added. In the case of texture, hardness of the garlic soybean curd increased when $5{\sim}10%$ garlic was added, whereas hardness, adhesiveness, cohesiveness, springiness and chewiness significantly decreased in the case of 20% garlic added. Microbial counts of soybean curd stored in sterilized distilled water as tofu-immersion solution increased, whereas pH decreased during storage at $15^{\sim}C$. During all storage periods, microbial counts of the soybean curds containing garlic were always lower than that of the ordinary soybean curd. These results imply that garlic is a useful additive in suppressing the proliferation of aerobic microorganism and has a potential use in extending the shelf-life of soybean curd. According to yield, textural properties and shelf-life data, the suitable concentration of garlic was around $5{\sim}10%$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.1
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• pp.96-101
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• 2013

This study was carried out to investigate the changes in antioxidant activity, and the isoflavone and free amino acid content in fermented tofu of the ingredients of kimchi (red pepper, garlic, ginger, and anchovies) and lactic acid bacteria (Pediococcus acidilactici KL-6) during 24 weeks of fermentation at $20^{\circ}C$. The total polyphenol content of various types of fermented tofu such as the control (tofu with kimchi ingredients mixture), tofu and kimchi ingredients with lactic acid bacteria (TL), and tofu in pre-fermented kimchi ingredients with lactic acid bacteria (TPL) ranged from 156.34 to 165.17 mg/g, showing that TPL was significantly higher in terms of fermentation time (6 weeks) compared to others. The DPPH free radical scavenging activity of TPL (84.11%) was higher than that of the control (76.68%) and TL (78.95%) after 12 weeks fermentation at $20^{\circ}C$. The changes of nitrite scavenging activity and SOD-like activity in the tested tofu showed the same tendency as the DPPH free radical scavenging activity during 14 weeks fermentation TPL showed statistically significant levels of increased antioxidant activity, so we compared the isoflavone and free amino acid content. The isoflavone and free amino acid content of TPL was 2.34 mg/g and 20.81 mg/g after 14 weeks fermentation, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.11
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• pp.1626-1631
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• 2012

Sixty strains of lactic acid bacteria were isolated from kimchi and used as a starter for fermented tofu. Among the isolated strains, strain KL-6 showed antimicrobial activity against various pathogens, antioxidative activity, and viability in artificial gastric juice and artificial bile acid. The selected strain KL-6 was identified as Pediococcus acidilactici KL-6 by morphological and physiological tests, including Gram staining, catalase test, and 16S rRNA sequencing. The fermentation characteristics of tofu with a kimchi ingredient mixture (Control) consisting of red pepper, garlic, ginger, sugar, salt, jeotgal, and juice of chinese cabbage were compared with those of tofus inoculated with strain KL-6 and the kimchi ingredient mixture (TL) or a pre-fermented kimchi ingredient mixture (TPL) for 24 hr at $37^{\circ}C$. The pH levels of all tested tofu samples decreased after 1 week of fermentation, reaching 3.96 (control), 3.97 (TL), and 4.03 log cfu/g (TPL) after fermentation for 14 weeks at $20^{\circ}C$. Total aerobe content of fermented tofu increased until 2 weeks of fermentation, but decreased steadily thereafter. The number of lactic acid bacteria reached $10^6$ cfu/g after 1 week of fermentation in TL and TPL, whereas it took 2 weeks for the control. The number of lactic acid bacteria in all tested tofu samples reached $10^3$ cfu/g after 14 weeks of fermentation at $20^{\circ}C$. Coliform bacteria were not detected in TL or TPL after 1 week of fermentation. The sensory scores of TL and TPL were higher than that of control in terms of taste, flavor, texture, and overall acceptability. The sensory quality of TPL was the best among all tested fermented tofu samples.

• Journal of the Korean Society of Food Culture
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• v.33 no.6
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• pp.473-488
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• 2018

The purpose of this study was to review literature on beef recipes, focusing on 20 recipe books published from the late 1800s to 1990s. A total of 119 beef dry-heat cooking were recorded. The most often used cooking were as follows: roasting 54 times, skewering 35 times, stir-frying18 times, pan-frying11 times and deep frying 1 time. The culinary book that the recipes was Hangukeumsik daegwan (1997). ribs, brisket, rump, bottom sirloin, sirloin and tenderloin were used but all beef cuts were marked as 'beef.' Thus, it impossible to figure out which beef cut was used in the recipe. Chili, green onion, egg, tofu and wheat flour were used together as, while soy sauce, salt, sugar, sesame oil, ground pepper, pear juice, honey, chopped green onion, chopped garlic, ginger juice, ground sesame used as. In addition, pine nuts or ground pine-nuts were often used for garnish.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.2
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• pp.107-122
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• 2002

The purpose of this study was to develop menus for daily intake of 25g soybean protein and to analyse nutrients of these foods. Analytical values were compared to the theoretical one using the flood composition table and recommended dietary allowances for Koreans (7th revision). The results are as follows. 1. Soybean curd residue stew, Soybean curd, Kimchi saute, and hard boiled soybean and lotus root were selected for the menu for January, of which the content of soy bean protein(SBP) was 33.1g, soybean stew, soybean curd and soybean sprout saute, and Italian deep fried soybean curd were fur February, of which the content of SBP was 35.0g. The content of SBP in soybean paste soup with soybean curd, fried soybean curd and fried soybean curd roll, the menu for March, was 24.9g. That of April were soybean curd gratin with soymilk, soybean curd and ham with garlic dressing and the content of SBP was 26.3g. That of May were soybean porridge, soybean flour cake with honey (Dasik), soybean sprout soup and the content of SBP was 26.7g. That of June were soymilk, pan-fried soybean curd, steamed soybean curd with chicken and the content of SBP was 28.4g. That of July were noodle with soymilk, mapatofu, soybean curd salad and the content of SBP was 24.7g. That of August were soybean sprout with mustard dressing, Tossed green pepper with raw soybean flour, Tofu and Kimchi stew, soybean curd steak and the content of SBP was 26.2g. That of September were Chinese cabbage soup with raw soybean flour, sweet and sour tofu and the content of SBP was 23.2g. That of Oct. were Fermented soybean stew, soybean pan cake and the content of SBP was 24.3g. That of November were not-pressed soybean curd casserole, pan-fried mashed soybean curd with egg, stir frying deep-fried soybean curd with vegetables and the content of SBP was 22.4g. That of December were soybean curd and mushroom casserole, fried soybean curd and vegetables, hard boiled soybean curd and the content of SBP was 28.9g. 2. The ratio of the analytical value over theoretical value (A/B%) of one serving in kcal, carbohydrate, protein, fat ash and dietary fiber were 57.7~107.7% 42.9~131.9%, 79.2~118.3%, 54.5~ 100%, 40.7~80.8% and 42.1~113.2%, respectively.