Korean journal of food and cookery science (한국식품조리과학회지)

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

Quality characteristics of tofu coagulated by apricot juice

살구즙을 응고제로 첨가한 두부의 품질특성

  • Lee, Sun-Ju (Department of Foodservice Management, Catholic University of Daegu) ;
  • Chung, Eio-Sook (Department of Hotel Culinary Arts, Daegu Polytechnic Collage) ;
  • Park, Geum-Soon (Department of Foodservice Management, Catholic University of Daegu)
  • 이선주 (대구가톨릭대학교 식품 외식산업학부) ;
  • 정외숙 (대구산업정보대학 호텔조리계열) ;
  • 박금순 (대구가톨릭대학교 식품 외식산업학부)
  • Published : 2006.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study investigated the utilization of apricot as a coagulants for tofu manufacture, and compared the quality characteristics and shelf-life of tofu made by A2(2% apricot juice), A4(4% apricot juice), A6(6% apricot juice), A8(8% apricot juice) in comparison with those of C(G.DL). A2 tofu(323.00 g) showed the highest yield of tofu and the tofu yield decreased with increasing apricot juice content. In color, the lightness of tofu was decreased with increasing apricot juice content, while redness and yellowness were increased. The hardness of tofu coagulated with apricot juice was higher than that of the coagulated C(G.DL) and the springiness of A6 and A8 was higher than that of C(G.DL) while that of the other tofus was lower than C(G.DL). The brittleness of tofu was increased with increasing apricot juice content. The pH value of tofu coagulated with apricot juice was increased during storage at $0^{\circ}C$ and the acidity was decreased. Two percent apricot juice tofu had good overall preference.

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.

Keywords

References

  1. 김진희. 2003(4). 우리 콩으로 만든 두부가 좋아요. 월간말(녹색소비자연대). pp 210-213
  2. 김철재. 1998. 두부의 가공과 이용. J. East Asian Soc. Dietary life 8(4): 508-535
  3. 유태종. 1991. 식품보감. 서우, p 235
  4. 이영덕. 1996. 한국 민족 대백과 대전II. 한국정신문화연구원, p 265
  5. 이용기. 1943. 조선무쌍신식요리제법. 영창서관
  6. 정동효. 1999. 콩의 과학. 대광서림
  7. 정현숙, 정외숙. 1997. 새로운 조리과학. 지구문화사, p 191
  8. 최석규. 1989. 두부제품에 있어서의 당면과제. 한국콩연구회지, 5(1): 1-9
  9. 한상배. 2005. 우리나라 두부류의 관리체계, 한국식품영양과학회지 춘계산업심포지움
  10. 홍문화 외 2명. 1995. 먹으면 치료되는 음식 672. 주부생활, p 314-15
  11. Baek SH, Kang KH, Choe SN. 1996. Effect of Seaweeds added in preparation of Tofu. J. KOR Soc. Food Sci.. Nutr., 9(4): 529-535
  12. Choi YO, Chung HS, Youn KS. 2000a. Effects of Coagulants on the Manufacturing of Soybean Curd Containing Natural Materials. Korean J. Postharveat Sci. Technol, 7(3): 249-255
  13. Choi YO, Chung HS, Youn KS. 2000b. Effects of Various Concentration of Natural Materials on the Manufacturing of Soybean Curd. Korean J. Postharveat Sci. Technol, 7(3): 256-261
  14. Han BJ. 1998. The comparative study of curinary of tofu of the world. J. East Asian SOC. Dietary Life, 8(4): 536-553
  15. Holt, S. 1995. Nutriceutical and angiogenesis ; New thrapeutic horzons. Alternative & Complementary Therapy, 1: 243-247 https://doi.org/10.1089/act.1995.1.243
  16. Im JG, Park IG, Kim SD. 2004. Quality Characteristics of Tofu Added with Basil Water Extracts. Korea J. Soc. Food Sci., 20(2): 144-150
  17. Jean MK, Kim MR. 2006. Studies on Storage Characteristics of Tofu with Herb. Korean. J. Food Cookery Sci., 22(3): 307-313
  18. Jung GT, Ju IO, Choi JS, Hong JS. 2000. Preparation and Shelf - life of Soybean Curd Coagulated by Fruit Juice of Schizandra chinensis RUPRECHT(Omija) and Prunusmume (Maesil). Korean J. Food SCI. Technol, 32(5): 2087-1092
  19. Jung JY, Cho EJ. 2002. The effect of Green tea powder levels on Storage Characteristics of Tofu.. Korea J. Soc. Food Sci., 18(2): 129-135
  20. Kang HY. 1997. Tofu Taste and Quality as Affected by Coagulants. Korea Soybean Digest, 14(2): 37-422
  21. Kim DH, Lim MS, Kim YO. 1996. Effect of Seaweeds Addition on the PhysicochemicalCharacteristics of Soybean Curd. J. Korean Soc. Food Sci. Nutr., 25(2): 249-254
  22. Kim JM, Choi YB, Kim HT, Hwang HS, hwang HS. 1991. Effects of Egg - White Addition on the Quality of Soybean Curd. J. Korean Soc. Food Nutr., 20(4): 363-368
  23. Kim JS, Choi ML, Hel MS. 2003. Improvement on Storage Stability of Soybean Curd using Cuttle Bone Powder Treated with Acetic Acid. J. Korean Soc. Agric.Chem. Biotechnol., 46(3): 183-188
  24. Kim JY. 2006. Quality and shelf-life of tofu coagulated by fruit juice of pomegranate. Catholic University of Daegu
  25. Kim KT, Lm JS, Kim SS. 1996. A Study of the Physical and Sensory Characteristics of Ginseng Soybean Curd Prepared with Various Coagulants. Korean J. Food Sci. Technol, 28(5): 965-969
  26. Kim SS, Park MK, Oh NS, Kim DC. 2003. Studies on Quality Characteristics and Shelf-life of Chlorella Soybean Curd (Tofu). J. Korean Soc. Agric. Chem. Biotechnol., 46(1): 12-15
  27. Lee MY, Kim SD. 2004. Shelf - life and Quality Characteristics of Tofu Coagulated by Calcium Lactate. J. Korean Soc. Food Sci.. Nutr., 33(2): 412-419 https://doi.org/10.3746/jkfn.2004.33.2.412
  28. Liz, K. 1997. Soybeans chemistry, technology and utilization. Chapman & Hall
  29. Lusas EW, Riaz MN. Soy protein products: processing and use. J. Nutr 25: 573 -580
  30. Park GS, Kwon JH, Huh SM. 1999. Quality Characteristics of Salku-Pyun with Various Starches J. East Asian Soc. Dietary life 9(4): 452-459
  31. Park YJ, Nam YR, Jeon BL, Oh NS, In MJ. 2003. Effects of Garlic Addition on Quality and Storage Characteristics of Soybean Curd (Tofu). J. korean SOC. Agric. Chem. Biotecnol 46(4): 329-332
  32. Sato, E., Miki, E., Gohtani, S, Yamano, Y. 1995. The effect of preparation conditions on the physical properties and microstructure of Gomatofu. Cippon Shokuhin Kagaku Kaishi 42: 737-747 https://doi.org/10.3136/nskkk.42.737
  33. Shim JJ, Seo JH, Soh HS, Yoo BS, Lee SP. 2003. Rheological Properties of Soymilk and Curd Prepared with Micronized Full - fat Soyflour J. Korean Soc. Food Nutr. 32(1): 75-81 https://doi.org/10.3746/jkfn.2003.32.1.075
  34. Suk EJ, Kim DH, Lee SM, Yum CA. 1997. Effects on the Preparation and Preference of Haengbyung due to Addition of Apricot Juice J. Korean Soc. Food Nutr. 26(5): 833-843
  35. Tajiri, T. 1993. Physical properties of tofu produce using cirtus fresh fruit and Ume-zu as coagulation agent. Nippon Chokuhin Kogyo GakKaishi 40: 814-823 https://doi.org/10.3136/nskkk1962.40.814