• 한국식생활문화학회지
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• 제33권3호
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• pp.217-228
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• 2018

This study aimed to develop unique, local "food tourism" products by finding specialized items that combine tourist attractions, such as folklore or hot springs. Traditional ingredients were analyzed with ancient texts for the methods of research. A brand image was made possible utilizing hot spring lore and other regional stories. The tofu products were produced using local specialty beans. Products, such as tofu residue cake and willow bean tea, were made with the tofu residue. After the products were completed, the sensory test began at the local tourist attraction. Asan City's food tourism product willow tofu was made with beans that were given as compensation for building the Onyang temporary palace according to the Annals of the Joseon Dynasty and the willow tree that appears in Sunshin Lee's anecdotes. After the preference test between normal tofu and willow-extract tofu was conducted to measure the product potential of willow tofu, among the sample extracts, 0.04% of the willow extract showed a significant preference. The hot spring tofu-residue cake was baked using tofu residue and vegetable olive oil to substitute for animal oil, such as butter, or margarine. After the sensory test targeting the adults was conducted, both products displayed significant product potential with average scores above 5.0. Willow tree bark, which has antioxidation and anti-inflammatory effects without a bitter taste or strong smell, was proven to bean appropriate ingredient for leached tea. The nutty flavor of leached tea was enhanced by roasted green kernel black beans and willow tree bark. The sensory test showed that the leached tea and tofu received a high preference rating on both color and flavor.

• Asian-Australasian Journal of Animal Sciences
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• 제25권6호
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• pp.861-868
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• 2012

During two years, four samples per year were collected in Vietnam from rice bran, cassava residue, brewer's grain, tofu residue, soybean meal, coconut cake, sweet potato vines and water spinach for chemical analysis and assessment of water holding capacity (WHC). The selected feedstuffs represent fibre-rich plant sources and agro-industry co-products commonly used in pig feeding in Vietnam. The content (g/kg DM) of crude protein (CP), ether extract (EE) and non-starch polysaccharides (NSP) varied between feedstuffs and ranged from 21 to 506 for CP, from 14 to 118 for EE and from 197 to 572 for NSP. Cassava residue had a high starch content of 563 g/kg DM, while sweet potato vines, water spinach, coconut cake and soybean meal had a high content of sugars (63-71 g/kg DM). The content of individual neutral sugars varied between feed ingredients, with the highest content of arabinose, galactose and glucose in tofu residue, the highest content of xylose in brewer's grain and the highest content of mannose in coconut cake. The content of uronic acid was high for cassava residue, tofu residue, sweet potato vines and water spinach (57-88 g/kg DM). The content of soluble non-cellulosic polysaccharides (S-NCP) was positively correlated ($r^2$ = 0.82) to the WHC. The content (g/kg DM) of CP, NDF, neutral sugars, total NSP, total NCP, S-NCP and total dietary fibre in tofu residue, water spinach and coconut cake varied (p<0.05) between years. In conclusion, diet formulation to pigs can be improved if the variation in chemical composition of the fibre fraction and in WHC between potential feed ingredients is taken into account.

• 동아시아식생활학회지
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• 제12권2호
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• pp.107-122
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• 2002

하루 콩단백질 25g 섭취를 위한 1인분의 콩음식을 개발하고, 1인분의 음식분량으로 식품분석표를 이용하여 영양가를 계산하고, 완성된 음식을 시료로 이화학적으로 분석하여 이론적인 계산치와 분석치를 비교 검토함으로서 조리에 의한 영양소의 변화를 살펴본 바 다음과 같은 결과를 얻었다. 1. 1월의 식단은 콩비지탕과 두부와 김치볶음, 횐콩.연근조림으로서 콩단백질은 33.1g이었으며, 2월의 식단은 콩스튜, 두부.콩나물 볶음, 이탈리안 두부튀김으로 콩단백질은 35.0g이었다. 3월의 식단은 두부된장국, 두부튀김, 유부말이로서 콩단백질은 24.9 g이었으며, 4월의 식단은 두부.두유그라탕, 두부.햄무침으로서 콩단백질은 26.3g이었으며, 5월의 식단은 콩다식과 콩죽, 콩 나물국으로서 콩단백질은 26.7g이었다. 6월의 식단은 두부선과 두부구이, 두유로서 콩단백질은 28.4g이었으며, 7월의 식단은 콩국수와 마파두부, 두부샐러드로서 콩단백질은 24.7g이었다. 8월의 식단은 콩나물냉채, 꽈리고추 콩가루무침, 두부 김치찌개, 두부 스테이크으로서 콩단백질은 26.2g이었고, 9월의 식단은 콩가루 배추국, 탕수두부로서 콩단백질은 23.2g 이었다. 10월의 식단은 청국장, 콩 빈대떡으로서 콩단백질은 24.3g이었으며 11월의 식단은 순두부찌개, 으깬두부 달걀부침, 유부 채소볶음으로서 콩단백질은 22.4g이었고, 12월의 식단은 두부 버섯 전골, 두부 채소튀김, 두부조림으로서 콩단백질은 28.9g이었다. 12개월의 식단에서 콩단백질의 함량은 22.3~35.0g의 범위로 콩단백질 25g 이상이 포함된 식단이 7개, 2.7g 미만 부족 식단이 5개 였다. 2. 1인분으로 작성된 레시피의 식품분석표에 의한 계산치와 실제 분석치의 비율(A/B %)은 열량이 57.7~107.7%, 탄수화물이 42.9~131.9%, 식이섬유가 42.1~113.2%, 단백질 79.2~183.3%, 지방은 54.5~100%, 그리고 회분은 40.7~80.8%범위 이었다. 3. 칼슘(Ca)의 계산치에 대한 분석치의 비율(A/B%)은 44.1~93.6%, K은 59.0~153.1%, Na은 53.1~ l17.7%, 인(P)은 64.6~138.8%, 철분(Fe)은 33.8~77.3% 범위로 가장 낮은 %를 보였다.