지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2013.10
- 수록면
- 636 - 642 (7page)
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초록· 키워드
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Quality and sensory characteristics of tofu prepared with concentrated to 8 oBrix deep ground sea-like water (SW) were investigated to check the availability for coagulants. The tofu was coagulated with three kinds of commercially coagulant, such as MgCl<sub>2</sub>, CaSO<sub>4</sub> and glucono-δ-lactone. Different amounts of SW and soybean milk were added: SW-20 g/L, SW-25 g/L and SW-30 g/L. The moisture content and pH were significantly lower in which preparation with glucono-δ-lactone coagulated tofu, and others has not significantly difference each other. The mineral contents in the coagulant influenced the mineral content of the tofu, which contained larger quantities of major minerals. However, the mineral content of the tofu was not affected of the mineral concentration in the coagulant. The L and b values of the tofu prepared with SW were not significantly different. The hardness of the tofu prepared with the commercial coagulants was significantly lower than that of the tofu produced with the SW. The sensory property was lower when the hardness was lower and higher. In conclusion, the quality characteristics of SW-prepared tofu were not significantly different from those of the tofu prepared with the commercial coagulants, but the texture and the taste of the SW-prepared tofu were excellent.
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참고문헌 (18)
참고문헌 신청
1. [학술지(정기간행물)] - 홍승석 / 2012 / 두부응고제로 염화마그네슘 유화물의 사용량에 따른 품질특성 / 한국산학기술학회논문지 13 (8) : 3537 ~ 3543
2. [학술지(정기간행물)] - 김애정 / 2012 / 모시대 분말을 첨가한 미용식품(모시대 두부)의 품질 특성 / 한국식생활문화학회지 27 (4) : 367 ~ 373
3. [학술지(정기간행물)] - 이윤래 / 2011 / 응고제 종류가 감 분말 첨가 두부의 품질과 저장성에 미치는 영향 / 한국식품저장유통학회지 18 (5) : 678 ~ 683
4. [학술지(정기간행물)] - 박연주 / 2004 / 마늘 첨가 두부 제조시 응고제가 물성에 미치는 영향 / Journal of the Korean Society for Applied Biological Chemistry 47 (3) : 370 ~ 372
5. [보고서] - Kang HM / 2005 / Study on functional Tofu made with coagulant extracted from traditional herb sources : 1 ~ 193
2. [학술지(정기간행물)] - 김애정 / 2012 / 모시대 분말을 첨가한 미용식품(모시대 두부)의 품질 특성 / 한국식생활문화학회지 27 (4) : 367 ~ 373
3. [학술지(정기간행물)] - 이윤래 / 2011 / 응고제 종류가 감 분말 첨가 두부의 품질과 저장성에 미치는 영향 / 한국식품저장유통학회지 18 (5) : 678 ~ 683
4. [학술지(정기간행물)] - 박연주 / 2004 / 마늘 첨가 두부 제조시 응고제가 물성에 미치는 영향 / Journal of the Korean Society for Applied Biological Chemistry 47 (3) : 370 ~ 372
5. [보고서] - Kang HM / 2005 / Study on functional Tofu made with coagulant extracted from traditional herb sources : 1 ~ 193
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UCI(KEPA) : I410-ECN-0101-2018-059-003067534