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논문 기본 정보

자료유형
학술저널
저자정보
이혜정 (경기전문대학 식품영양과) 박희옥 (경기전문대학 식품영양과)
저널정보
한국식품조리과학회 한국식품조리과학회지 한국식품조리과학회지 제10권 제4호
발행연도
1994.1
수록면
369 - 375 (7page)

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This study was carried out to investigate the effect of beany flavor elimination and the acceptability of tofu prepared with blanched soybean. The results were as follows: 1. The content and me total protein of soymilk prepared with blanched soybean were decreased comparing with those of soymilk prepared with raw soybean. But the yield of tofu was not changed by blanching the soybean. 2. The beany flavor(hexanal, 1-hexanol, and pentanoI) was decreased but the toasted nutty flavor(ethanol and propanol) were increased by blanching the soybean. 3. By heating of soymilk, most of volatile compounds was disappeared, but ethanol, hexanal and 1-hexanol were remained. The hexanal content of tofu prepared with raw soybean was eleven times higher than that of tofu prepared with blanched soybean. 4. The color of tofu prepared with blanched soybean was more yellower than that of control group. At the lower temperature of blending, the texture of tofu was more smooth and elastic. 5. The tofu prepared with blanched soybean was more tasteful.

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