Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

Quality Characteristics of Tofu Added with Basil Water Extracts

바질 물추출물을 첨가한 두부의 품질특성

  • 임정교 (대구미래대학 제과데코레이션과) ;
  • 박인경 (대구가톨릭대학교 식품산업학부) ;
  • 김순동 (대구가톨릭대학교 식품산업학부)
  • Published : 2004.04.01
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to investigate the quality characteristics and shelf-life of tofu added with basil water extract (BWE). BWE was selected from 11 kinds of herbs based on estimations of antimicrobial activity, taste and flavor. The amount of waster was 7 times greater than that of raw soybean, BWE concentration against soybean juice was 20 mg% and GDL concentration was 0.3% as the optimal preparation conditions of tofu added with BWE (BWE-tofu). Color L＊, a＊ and b＊ values of BWE-tofu were 78.11, 0.78 and 19.10, respectively, indicating that light green color was lower in the L＊ value, and higher in the at and b＊ values compared to control products. Savory taste and overall acceptability of the tofu were higher than those of control products evaluated by sensory test. Shelf-life of the tofu at 10$^{\circ}C$ was 8 days, which was prolonged by 4 days compared to control products evaluated by pH, titratable acidity and total microbes.

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.

Keywords

References

  1. Lee, YS and Koh, JS : Effects of dietary soy protein and calcium on blood and tissue lipids in rats fed-enriched diet. Korean J. Nutr., 27(1): 3-11, 1994
  2. Carroll, KK and Kurowska, EM : Soy consumption and cholestrol reduction; Review of animal and human studies. 1st International symposium on the role of soy in preventing and treating chronic disease. Fed. 20, Mesa, Arizona, USA, 1994
  3. Wang, CC and Chang, KC : Physicochemical properties and tofu quality of soybean cultivar. Proto, J. Agric. Food Chem., 43: 3029-3034, 1995 https://doi.org/10.1021/jf00060a008
  4. Maskarinec, G, Singh, S and Meng, L : Dietary soy intake and urinary isoflavone excretion among women from a multiethnic population Cancer Epidemiol. Biomarkers Prev., 7(7): 613-619, 1988
  5. Holt, S : Nutriceutical and angiogenesis; New thrapeutic horzons. Alternative & Complementary Therapy, 1: 243-247, 1995 https://doi.org/10.1089/act.1995.1.243
  6. Holt, S : Soya; The health food of the next millennium. Korea Soyban Digest., 14(1):77-90, 1997
  7. Yamakita, J, Yamamoto, T, Moriwaki, Y, Takahasi, S, Tsutsurni, Z and Higashino, K : Effect of tofu(bean curd) ingestion and uric acid metabolism in healthy and gouty subjects. Adv. Exp. Med. BioI., 431: 839-842, 1998 https://doi.org/10.1007/978-1-4615-5381-6_161
  8. Mille, CD, Denning, H and Bauer, A : Relation of nutrients in commercially prepared soybean curd. Food Res. 17:261-265, 1952 https://doi.org/10.1111/j.1365-2621.1952.tb16762.x
  9. Miskovsky, A and Stone, ME : Effect of chemical preservatives on storage and nutrient composition of soybean curd. J. Food Sci., 52: 1535-1542, 1987 https://doi.org/10.1111/j.1365-2621.1987.tb05873.x
  10. Ministry of Health and welfare : Rules for Food Preparation. p 244, 1997
  11. Park, NY : Studies on the antimicrobial and utilization of chitosan Ph D Thesis, Catholic University of Daegu, 2003
  12. Jung, GT, Ju, IO, Choi, JS and Hong, JS : Preparation and shelf life of soybean curd coagulated by fruit juice of Schizandra chinensis Ruprecht(Omija) and Prunus mume(Maesil). Korean J. Food Sci. Technol, 32(5): 1087-1092, 2000
  13. Park, IK, Kim, SY and Kim, SD : Storage of soybean curd prepared with ozone treated soybean. J. East Asian Soc. Dietary life, 4(2): 69-74, 1994
  14. Kang, KH, Kim, GH and Kim, YH : Study on the manufacture of milk-dubu lactic acid bacteria. Korean J. Dairy Sci., 5(3): 205-211, 1983
  15. Kim, DH, Lim, MS and Kim, YO : Effect of seaweeds addition on the physicochemical characteristics of soybean curd. J. Korean Soc. Food Nutr., 25(2): 249-254, 1996
  16. Kim, JM, Kim, HT, Choi, YB, Hwang, HS and Kim, TY : Effects of cow's milk addition on the quality of soybean curd. J. Korean Soc. Food Nutr., 22(4): 437-442, 1993
  17. Yoon, KS and Kim, SD : Preparation of functional andcoloring soybean curd using natural products. Korea Soybean Digest, 14(2):21-26, 1997
  18. Kim, SH : Nutritional aspects of seasonal spices (Nutrition of seasonings). Korean J. Dietary Culture, 5(3): 380-390, 1990
  19. Shon, KH : Food scientific aspects of seasonings spices. Korean J. Dietary Culture, 5(3): 391-397, 1990
  20. Kim, WJ and Choi, HS : Natural Spices. Doseochulpan Hyoil, Seoul, p. 7-28, 2001
  21. Simonetti, G : Herbs and Spices. Macdonald Illustrated, p. 255, 1991
  22. Gould, GW : Industry perspectives on the use of natural antimicrobials and inhibitors for food applications. J. Food Prot., Suppl.: 82-89, 1996
  23. Inatani, R, Nakami, N and Fuwa, H : Antioxidative effect of the constituents of rosemary(Rosemarinus officinals L.) and their derivatives. Agric. BioI. Chem., 47: 521-528, 1983 https://doi.org/10.1271/bbb1961.47.521
  24. Harada, H and Yano, S : Pharmacological studies on chinease cinnamon II. Effects of cinnamaldehyde on the cardiovascular and digestive system. Chem. Pharm. Bull (Tokyo), 23: 941-948, 1975 https://doi.org/10.1248/cpb.23.941
  25. Morimitsu, Y, Morioka, Y and Kawakshi, S : Inhibitors of platelet aggregation generated from mixture of Allium species and/or S-alk(en)yl-L-cystein sulfoxides. J. Agric. Food Chem., 40: 368-375, 1992 https://doi.org/10.1021/jf00015a002
  26. Jhee, OH and Yang, CB : Antioxidative activity of extract from Bangah herb. Korean J. Food Sci. Technol., 28: 1157-1163, 1996
  27. Kim, KO, Lee, YC, Kim, SS and Sung NK : Sensory Evaluation and Its Application. Shinkwang Press, Seoul, p. 169, 1993
  28. SAS : SAS/STAT User's Guide, SAS Institute, Inc., Cary, North Carolina, 1985
  29. Conner, DE and Beuchat LR : Effects of essential oils from plants on growth of food spoilage yeasts. J. Food Sci. 49)2): 429-434, 1984 https://doi.org/10.1111/j.1365-2621.1984.tb12437.x
  30. Farag, RS, Daw, ZY, Hewedi, FM and Broty, El : Antimicrobial activity of some egyption spice essential oil. J. Food Prot. 52(9): 665-667, 1991
  31. Park, CS : Effects of spices on the growth of pathogenic bacteria. Korean J. Soc. Food Sci., 13(3): 330-337, 1997
  32. Ahn, DJ, Lee, JG, Kim, MJ and Lee, JC : Comparision of volatile components in organs of ocimum basilicum L. cultivatede in korean. Korean J. Medicinal Crop Sci., 9(2): 130-138, 2001
  33. Karawya, MS, Hashima, M and Hifnawy, S : Oils of Ocimum basilicum L. and Ocimum rubrum L. grown in Egypt. J. Agric. Food Chem., 22: 520-522, 1974 https://doi.org/10.1021/jf60193a023
  34. Furid, TE and Bellanca, N : Fenaroli's handbook of flavor ingredients. 2nd ed, CRC Press, Oeveland, p. 283-285, 1975
  35. Lee, KS, Kim, DH, Baek, SH and Choun, SH : Effects of coagulants and soaking solutions of Tofu on extending its shelf life. Korean J. Food Sci. Technol., 22: 116-122, 1990 https://doi.org/10.1021/es00167a606
  36. Choi, YO, Chung, HS and Youn, KS : Effect of various concentration of natural materials on the manufacturing of soybean curd. Kor. J. Postharvest Sci. Technol., 7: 256-261, 2000
  37. Choi, YO, Chung, HS and Youn, KS : Effects of coagulants on the manufacturing of soybean curd containing natura) materials. Korean J. Postharvest Sci. Technol., 7(3): 249- 255, 2000
  38. Fukushima, D : Soy proteins for foods centering around soy sauce and Tofu. JAOCS, 54: 346-349, 1981
  39. Harrigan, WF and McCance, ME : Laboratory methods in food and dairy microbiology. Academic Press, London, NY, p. 361, 1976
  40. 山內文南, 大久保日良 : 大豆の科學. 朝倉壽店, 車京, p. 199, 2000