Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지

Development of Optimum Processing Conditions for Soybean Curd

두부제조공정의 최적화

Han, Myeong-Ryun;Kim, Ae-Jeong;Jeong, Kun-Seop;Lee, Su-Jeong;Kim, Myeong-Hwan
한명륜;김애정;정건섭;이수정;김명환

  • Published : 20060000
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Abstract

We selected five major factors among soybean curd processing parameters based on pre-experimental data, which were significantly affected on the quality of soybean curd product. The selected five major factors were coagulation temperature, coagulation time, pressing pressure, coagulant concentration and soya milk concentration. The changes of the sensory hedonic scores of soybean curd product on the processing conditions were analyzed by response surface methodology. The 27 experimental points were designed using a central composite method. Affecting factor for the sensory hedonic scores of soybean curd product was arranged according to soya milk concentration, coagulation temperature, coagulant concentration, pressing pressure and coagulation time. Soya milk concentration and coagulation temperature were significant factors at the 5% level. The optimum processing conditions for soybean curd were coagulation temperature(60°C). coagulation time(27.2 min). pressing pressure(45,45 gf/cm2), coagulant concentration( 1.44%) and soya milk concentration(5.0 °Brix). The sensory hedonic score of soybean curd product was 6.2 with above optimum processing conditions.

Keywords

References

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