Effects of Garlic Addition on Quality and Storage Characteristics of Soybean Curd (Tofu)

마늘의 첨가가 두부의 품질과 저장성에 미치는 영향

  • Park, Yeon-Joo (Department of Human Nutrition and Food Science, Chungwoon University) ;
  • Nam, Young-Lan (Taean-gun Agricultural Development and Technology Center) ;
  • Jeon, Byung-Rog (Taean-gun Agricultural Development and Technology Center) ;
  • Oh, Nam-Soon (Department of Food Science and Technology, and Food Science Research Center, Kongju National University) ;
  • In, Man-Jin (Department of Human Nutrition and Food Science, Chungwoon University)
  • 박연주 (청운대학교 식품영양학과) ;
  • 남영란 (태안군 농업기술센터) ;
  • 전병록 (태안군 농업기술센터) ;
  • 오남순 (공주대학교 식품공학과 및 식품과학연구소) ;
  • 인만진 (청운대학교 식품영양학과)
  • Published : 2003.11.30


The effect of garlic addition on quality and shelf-life of soybean curd was investigated. The yield of garlic soybean curd slightly decreased in proportion to amount of garlic added. In the case of texture, hardness of the garlic soybean curd increased when $5{\sim}10%$ garlic was added, whereas hardness, adhesiveness, cohesiveness, springiness and chewiness significantly decreased in the case of 20% garlic added. Microbial counts of soybean curd stored in sterilized distilled water as tofu-immersion solution increased, whereas pH decreased during storage at $15^{\sim}C$. During all storage periods, microbial counts of the soybean curds containing garlic were always lower than that of the ordinary soybean curd. These results imply that garlic is a useful additive in suppressing the proliferation of aerobic microorganism and has a potential use in extending the shelf-life of soybean curd. According to yield, textural properties and shelf-life data, the suitable concentration of garlic was around $5{\sim}10%$.

마늘이 함유되어 있는 기능성 두부를 제조함에 있어 마늘의 첨가량이 두부의 품질과 저장성에 미치는 영향을 조사하였다. 건조 대두를 기준으로 마늘을 $5{\sim}20%$ 첨가하여 제조한 두부의 수율, 물성, 및 저장성을 마늘을 첨가하지 않고 제조한 일반두부와 비교하였다. 두부의 수율은 마늘의 첨가량에 비례하여 다소 감소하였으나 그 영향은 미미하였다. 마늘의 첨가량이 $5{\sim}10%$인 경우 두부의 물성 중 견고성이 통계적으로 유의하게 증가하였으며, 마늘을 20%사용한 두부는 견고성, 부착성, 응집성, 탄성, 씹힘성이 통계적으로 유의하게 감소하였다. 제조한 두부를 $15^{\circ}C$로 보관하면서 pH와 총균수의 변화를 측정한 결과 마늘의 첨가량에 비례하여 두부와 두부 침지액에서 pH 하락과 미생물 생육이 효율적으로 지연되었다. 두부 제조시 마늘의 첨가량은 $5{\sim}10%$가 적당하였다.



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