Changes in Soluble Sugars and Soybean Curd Yield with Increased Steeping Time during Soybean Curd Processing

두부제조시(豆腐製造時) 대두(大豆)의 수침시간(水浸時間)에 따른 수용성당류(水溶性糖類) 및 두부수율(豆腐收率)의 변화(變化)

  • Choi, Kwang Soo (Department of Food Science and Technology, Yeongnam University) ;
  • Kim, Soon Hee (Department of Food Science and Technology, Yeongnam University)
  • 최광수 (영남대학교 농축산대학 식품가공학과) ;
  • 김순희 (영남대학교 농축산대학 식품가공학과)
  • Received : 1983.11.20
  • Published : 1983.12.31


Changes in the soluble sugar content contained in the soybean, soybean milk, soybean curd and soybean whey were determined to investigate the method of reducing the introductions of soluble oligosaccharides like sucrose, raffinose and stachyose, which cause flatulence in human, to soybean curd from soybean by extending the soaking time of soybean. The soybean curd yields according to the extention of the soaking time were also determined. Markedly increased glucose, slightly reduced fructose and sucrose and noticeably reduced raffinose in soybean milk were observed with extended soaking time. Most of sucrose, raffinose and all of maltose were transferred to soybean whey. Gradual increase of soybean curd yields were obtained by extending soaking time within the experimental conditions.