• 한국식품조리과학회지
• /
• 제24권2호
• /
• pp.258-265
• /
• 2008

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.

• 한국식품저장유통학회지
• /
• 제20권4호
• /
• pp.495-501
• /
• 2013

복어 분말을 첨가하여 기능성이 우수한 두부를 제조하고 품질특성 변화를 측정하였다. 두부의 수율은 복어 분말 첨가량이 증가할수록 대조군보다 더 높았으며, 탁도 또한 복어 분말 첨가군의 두부에서 높게 나타났다. 두부의 pH는 복어 분말 첨가량이 증가할수록 감소하는 경향이었다. 색도의 경우 복어 분말 첨가량이 증가될수록 명도(L값)는 감소하였으며, 적색도(a값)와 황색도(b값)는 증가하였다. 조직감은 복어 분말 첨가량이 증가함에 따라 견고성과 씹힘성, 깨짐성은 점차 증가하였으며, 탄력성과 응집성은 감소하였다. 관능검사 결과 외관의 색과 구수한 맛은 복어 분말 첨가량이 증가할수록 증가되었으나 매끄러운 정도는 감소하였다. 견고성은 0.7% 복어 분말 첨가 두부가 가장 높아 기계적 조직감의 결과와 일치하였다. 구수한 냄새와 고소한 맛은 0.5% 복어 분말 첨가 두부가 가장 좋은 것으로 나타났다. 전체적인 기호도는 복어 분말 0.5% 첨가두부가 가장 높은 값을 나타내었다. 이상의 결과를 종합해 보면 가장 좋은 기호도를 보인 복어 분말 0.5% 첨가가 복어 분말 첨가두부 제조시 가장 적절한 수준이며, 복어 분말 첨가두부의 제조는 복어이용의 효율성을 증대시킬 수 있을 것으로 사료된다. 또한 향후 복어를 이용한 다양한 제품 개발이 가능할 것으로 기대된다.

• Preventive Nutrition and Food Science
• /
• 제14권1호
• /
• pp.71-75
• /
• 2009

The effects of Rhynchosia volubilis (yakong) incorporation (0%, 10%, 20%, and 30%, w/w of soybeans) on quality and shelf life of tofu were investigated. Moisture content of tofu increased slightly with the increase in the level of yakong incorporation from 10% to 30% and no apparent relationships between yakong incorporation and the yield were found. Turbidity of soybean whey tended to increase with increased level of yakong incorporation where the values of 20% and 30% samples were significantly different from those of control and 10% sample (p<0.05). The different levels of yakong incorporation were found to have significant influence (p<0.05) on all the color characteristics of tofu. Tofu texture varied with the level of yakong incorporation in consistent pattern; however, there was no significant difference (p>0.05) in most cases. Tofu incorporated with yakong ($10{\sim}30%$) had a shelf life of above at least 1 day longer than that of the control tofu.

• 한국식품조리과학회지
• /
• 제20권2호
• /
• pp.144-150
• /
• 2004

기능성 허브두부의 제조와 그 품질특성을 조사하기 위하여 11종류의 허브 중에서 맛과 향 및 항균력으로 선별한 바질 물추출물(BWE)을 첨가한 두부를 제조하고 그 품질 특성과 가식기간을 조사하였다. 제조 시 적정 가수량은 원료콩에 대하여 7배, BWE (100mg/ml)의 첨가농도는 20mg%, GDL의 농도는 0.3% 이었다. 이 조건으로 제조한 BWE 첨가두부의 색상은 L＊값 78.11, a＊값 0.78, b＊값 19.10으로, 대조구의 85.14, -1.92 및 15.95와 비교하여 L＊ 값은 낮으나 a＊, b＊값은 높았으며 연한 연두빛 색상을 띠었다. 관능검사 결과 BWE 첨가두부는 대조구에 비하여 고소한 맛과 종합적 기호도가 높은 것으로 평가되었다. BWE 첨가두부의 가식기간을 조사하기 위하여 1$0^{\circ}C$에서 저장 중 pH, 산도 및 총균수를 조사하여 평가한 결과 대조구 두부는 4일, 첨가두부는 8일로 BWE 첨가로 가식기간이 4일정도 연장되었다.

• 한국식품조리과학회지
• /
• 제22권6호통권96호
• /
• pp.825-831
• /
• 2006

최근 두부가 전통건강식품으로 인식되면서 품질 개선과 고급화를 위한 방안으로 천연응고제로 살구즙을 첨가한 두부를 제조하여 기계적 및 관능적 품질특성와 저장성을 조사하였다. 두부의 수율은 살구즙 첨가 두부군은 대조군에 비해 낮았으며 2%첨가 두부군이 323.00g(68.6%)로 가장 높았고 살구즙 농도가 증가할수록 수율이 감소하였다. 색도에서 L(lightness)값은 대조군이 가장 높았고 a(redness)값은 살구즙 농도가 증가할수록 높았으며, b(yellowness)값도 살구즙 첨가 두부군이 대조군보다 높았다. 살구즙 첨가 두부의 기계적 특성에서 경도(hardness)는 살구즙 첨가 두부군이 대조군보다 높았고, 응집성(cohesiveness)은 대조군과 비슷하여 유의적인 차이가 없었으며 탄력성(springness)은 살구즙 첨가 6%이상 두부군에서 높았다. 관능적 특성에서 외관의 기호도는 대조군이 가장 높았으나 살구즙 2%첨가 두부군이 향미(flavor), 맛(taste), 전체적인 기호도는 가장 높았다. 살구즙 첨가 두부를 $0^{\circ}C$에서 18일 저장하는 동안 pH는 모든 두부군에서 서서히 증가하였고 2%, 4% 살구즙 첨가 두부군은 저장 15일째까지는 대조군보다 높았으나 6%와 8%첨가 두부군은 저장동안에 대조군보다 낮았다. 산도는 대조군과 살구즙 첨가 모든 두부군에서 15일까지 증가하였고, 대조군은저장 18일 이후 빠르게 산도가 증가하였으나 살구즙 첨가 두부군은 이같은 현상이 나타나지 않아 살구즙 첨가로 인한 저장성 연장의 효과를 볼 수 있었다.

• 한국식생활문화학회지
• /
• 제22권6호
• /
• pp.713-720
• /
• 2007

To investigate of the recognition and using behavior on the Tofu, 46.3% of male and 53.7% of female adults in Daegu and Kyungbuk area were surveyed. The main results are as follows : 96.4% of the participants usually preferred the Tofu owing to health and about 68.4% of them had purchased Tofu made of domestic soybean. In addition, the responses to 7 questions about the Tofu were also measured on 5 point Likert scale. The item "Tofu is healthy food" and "Tofu is digestive food" were totally received the high point but "Tofu prevents osteoporosis" earned the lowest. Female had generally better knowledge of Tofu than the counterparts. Most participants relatively knew and had eaten common Tofu, soft bean curd, uncurdled bean curd, fried bean curd against functional Tofu such as Tofu added with omija, surimi, spinach, etc. But they intended to eat functional Tofu such as Tofu added with green tea, black sesame, spinach, omija. Furthermore, 60.7% replied "increasing" prospects for the Tofu consumption. 40.0% of adults said the plan should be "Make of good quality domestic soybean" for the purpose of better improvement to consume.

• Food Quality and Culture
• /
• 제2권1호
• /
• pp.27-31
• /
• 2008

The objective of this study was to develop sensory lexicons that can be utilized for various types of tofu such as pressed, unpressed, and tofu made from germinated soybeans, using generic descriptive analysis. In the first phase of the experiment, trained descriptive panelists developed and defined the appearance, aroma, flavor, and texture attributes that are commonly present in tofu. Then, the sensory characteristics of seven types of tofu were analyzed using the sensory lexicons established in the initial stage of the experiment. Four appearance, 6 odor/aroma, 6 flavor/taste, 7 texture, and 4 aftertaste attributes were identified, and reference standards were established for most of the terms in order to facilitate the understanding of the attribute definitions. The intensities of the sensory attributes were measured on a 15-point scale. Statistical analyses, including analysis of variance and principal component analysis, were used for the data. The seven tofu samples showed significant differences in the intensities of 22 attributes. The unpressed tofu samples were generally rated as being high in moistness, easy to cut, silky, and easy to swallow. The pressed tofu, on the other hand, was salty, astringent, beany, hard, and rough in texture. The tofu made with germinated soybeans was characterized as having a strong cooked bean flavor, salty and astringent aftertaste, and hard texture. Overall, the attributes of moistness, easy to swallow, and silkiness showed strong positive correlations; hardness and sticks to teeth were also positively correlated to each other.

• 동아시아식생활학회지
• /
• 제16권6호
• /
• pp.707-716
• /
• 2006

To make tofu (soybean curd) with cuttlefish int the cuttlefish ink diluted 20-fold was added to soymilk in the ratio of 0%, 1%, 3%, 5%, 7% and 9% there is no respective comparison here respectively and the prepared cuttlefish inky tofu samples were stored for 15 days at $4^{\circ}C$. After storage, the tofu samples were tested for yield, pH, acidity, bacterial growth, sensory evaluations and physical properties. The yields of 7%(I7) and especially 9%(I9) cuttlefish ink tofu were higher than that of the control tofu(I0). The pH was decreased, but the acidity was increased with increasing storage period. The microorganism count of I9 was the lowest during the storage period. The turbidity gradually increased until 9 days of storage and rapidly increased at 12 days of storage. In the measurement of inky tofu color, the L and b values were decreased during the storage period. In the texture analysis, the hardness, gumminess and brittleness of inky tofu were increased until 12 days of storage but then decreased. Chewiness was decreased with increasing storage period. Springiness of Il and I3 was higher than that of I0. In sensory evaluation, color was increased with increasing cuttlefish inky concentration. Sleekness of I3 was the highest. Hardness and chewiness of inky Il and I3 were the highest. Springiness, cohesiveness and softness were the highest in I3. In overall acceptability, I3 gained the highest score.

• 한국식품영양학회지
• /
• 제31권1호
• /
• pp.62-69
• /
• 2018

Pumpkin (Cucurbita moschata Duch.) seed is rich in protein and sulfur-containing amino acids. Tofu is a protein gel made from soybean, which is rich in lysine but lacking in sulfur-containing amino acids. This study was conducted to investigate the use of pumpkin seeds in tofu manufacture and to determine its quality and texture characteristics. Soybean was substituted with pumpkin seed to obtain pumpkin seed tofu at the following ratios: 10%, 30%, 50%, and 70% (P10, P30, P50 and P70). Tofu manufactured only with soybean was used as a control (Con). The higher rate of pumpkin seed substitution significantly decreased the moisture content and yield rate (p<0.05). In contrast, pH value and turbidity were significantly increased with the increase in the amount of pumpkin seed (p<0.05). The L-value (81.74~79.04), a-value (-0.19~-3.89) and b-value (12.40~9.84) of samples significantly decreased with the amount of pumpkin seed (p<0.05). No significant difference in syneresis was found among the samples (p<0.05). The hardness tended to decrease with the increase in the amount of pumpkin seed. The microstructure analysis revealed that the pore size of pumpkin seed tofu was smaller than that of Con. These results suggest that the pumpkin seed protein is a useful ingredient in the manufacture of tofu. Increasing the pumpkin seed substitution levels improves the texture of tofu.

• 한국식품저장유통학회지
• /
• 제18권5호
• /
• pp.678-683
• /
• 2011

떫은감 분말 첨가 두부의 수율, 품질 및 저장성에 응고제의 종류(magnesium chloride, calcium chloride, calcium sulfate, glucono-${\delta}$-lactone)가 미치는 영향을 조사하였다. Glucono-${\delta}$-lactone으로 응고시킨 두부가 가장 높은 수율, hardness, chewness, crispness, overall acceptability 및 가장 낮은 L값, b값, pH, 침지저장액 탁도, 총균수를 보였다. Calcium sulfate와 calcium chloride으로 응고시킨 두부는 비교적 높은 L과 b값을 나타내었다. Magnesium chloride로 응고시킨 두부는 관능적 품질특성(firmness, taste, overall acceptability)이 glucono-${\delta}$-lactone 응고 두부와 상호 유의적인 차이가 없이 비교적 높게 평가되었다. 이러한 결과로써 glucono-${\delta}$-lactone과 magnesium chloride가 떫은감 분말 첨가 두부 제조에 적합한 응고제로 판단된다.