Production of Retort Food using Soybean Curd Residue

비지를 이용한 Retort Food의 제조

  • Chun, Kie-Hwan (Department of Food Science and Technology, Kyung Hee University) ;
  • Kim, Byung-Yong (Department of Food Science and Technology, Kyung Hee University) ;
  • Hahm, Young-Tae (Department of Biotechnology, Chung Ang University)
  • Published : 1998.12.01

Abstract

The optimum thermal condition of retort Biji product was determined by heat penetration curve, aerobic bacteria count and sensory test. Retort Biji showed a simple logarithmic heating curve regardless of solid content. Heating time was a $26{\sim}27$ min until Fo value reached 9 min and the amount of microorganism in the Biji product sterilized for 26 min at $121^{\circ}C$ were decreased to $10^{-4}\;CFU/g$, indicating the safe range for retort product. The rate of heat penetration was reduced as solid content and size of product were increased, whereas sterilization temperature and initial temperature of product influenced the heat penetration curve. Sensory scare indicated that there was no significant difference in color, flavor, and appearance among different thermal processes. However, Biji product sterilized at $121^{\circ}C$ showed the highest score in overall preference value.

Keywords

Biji;retort food;heat penetration curve