Effects of the Mixed Coagulants Ratio on SPI-Tofu Characteristics

응고제의 혼합비율이 분리대두단백두부의 특성에 미치는 영향

  • 김동원 (신흥전문대학 식품영양학과) ;
  • 고순남 (세종전문대학식품공학과) ;
  • 김우정 (세종대학교 식품공학과)
  • Published : 1994.02.01

Abstract

Some quality characteristics of tofu prepared with soyprotein isolate (SPI) were investigated to study the effects of various ratio of coagulants mixture and addition of oil, sucrose and dextrin. The tofu was prepared by addition of coagulants into the boiled SPI suspension and compression. The results showed that the mixed coagulants of CaCl $_2$-GDL(50 :50) and CaSO$_4$-GDL(25 :75) resulted the highest volume yield of 4.23g/g SPI among the various ratios of CaCl$_2$-CaSO$_4$, CaCl$_2$-GDL and CaSO$_4$-GDL. The water holding capacity(WHC) expressed as the area of water absorbed on filter paper was relatively high for those tofu coagulation with CaCl$_2$-GDL(75 : 25) and CaSO$_4$ -GDL(75 : 25). Addition of sucrose or oil-sucrose (1 : 1) decreased the yield wihle WHC was improved. Their addition also caused less hard and cohesive tofu which was coagulated by CaCl$_2$-GDL(75 : 25) and CaSO$_4$-GDL(75 : 25).

References

  1. 70th Annual Meeting of American Assoc. of Cereal Chemists Johnson,L.A.
  2. J. Food Sci. v.48 no.2 Laboratory scale production of winged bean curd Kantha,S.;Hettiarachchy,N.S.;Erdman,J.W.
  3. Nippon Shokuhin Kogyo Gakkaishi v.25 no.7 Difference between tofu coagulated with glucono-delta-lacton and calcium salts Hashizume,K.;Ka,G.
  4. J. Food Sci. v.56 no.1 Yield and quality of tofu as affected by soybean and soymilk characteristics : Glucono-delta-lacton coagulant Shen,C.F.;Deman,L.;Buzzell,R.I.;Deman,J.M.
  5. Cereal Foods World v.24 no.8 Tofu-relationships between texture and fine structure Saio,K.
  6. Process Biochem. v.17 no.1 Coagulation condition in tofu processing Wang,H.L.;Hesseltine,C.W.
  7. 대한가정학회지 v.17 no.1 각종 응고제에 따른 texture 특성에 관한연구 문수재;손경희;김영희
  8. J. Food. Sci. v.45 Use of calcium salts for soybean curd preparation Lu,J.Y.;Carter,E.;Chung,R.A.
  9. 한국영양식량학회지 v.13 no.1 GDL 두부의 품질평가 김상애
  10. 서울여대논문집 두부 제조시 응고제 및 성형 압력에 미치는 영향 이명환;안혜숙
  11. 한국식품과학회지 v.24 no.2 분리대두단백 두부의 물리적 특성에 미치는 응고온도 및 응고제의 영향 고순남;김우정
  12. 한국영양식량학회지 v.23 모델 시스템에서 기름과 당이 분리대두단백 두부의 특성에 미치는 영향 김동원;구경형;최희숙;김우정
  13. 한국식품과학회지 v.22 no.4 콩 품종에 따른 두부의 수율 및 화학적, 관능적 특성의 비교 장천일;이정근;구경형;김우정
  14. 한국식품과학회지 v.17 no.6 건조비지 첨가에 의한 두부 품질의 변화 손정우;김우정