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제주전통두부의 산업화를 위한 최적공정확립

Optimization for the Industrial Production of Traditional Jeju Tofu

  • 오영주 (제주한라대학 호텔조리학과) ;
  • 이삼빈 (계명대학교 식품가공학) ;
  • 김찬식 (제주대학교 원예생명과학부)
  • 발행 : 2004.03.01

초록

제주 전통두부의 산업 를 위한 최적 공정을 확립하고 해수를 대용할 수 있는 응고제를 사용하여 맛과 영양성 및 저장성이 향상된 고품질의 전통두부를 생산할 수 있었다. 즉 대두원료의 침지는 동절기 및 하절기에 각각 12∼16시간, 8∼10시간이 적합하였다. 가수량은 원료 대두량의 8배가 적합하였으며, 이 때의 두유농도는 8$^{\circ}$Brix였다. 두유는 10$0^{\circ}C$에서 2분 정도 가열하는 것이 단백질의 유리 thiol잔기의 노출을 최대화하였다. 연속 가열솥 대신 진공솥으로 대치한 결과 압력과 온도조절이 용이하여 수율이 21% 증가하였으며, 제품의 품질관리가 용이하였다. 마른두부의 응고제로는 6% 죽염액과 다시마침출액을 1 : 1의 비율로 혼합하여 1차 응고제를 만들고, 키토산 1 L에 CaCl$_2$8g과 MgCl$_2$ 2g의 비율로 혼합하여 응고제를 얻었다. 최종 마른 두부의 소비자의 기호도는 60%이상이 보통 이상으로 평가하였으며, 고소한 맛과 견고성이 우수하면서 전체적인 기호도가 시판두부에 비해서 유의적인 차이를 보이면서 우수하였다.

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피인용 문헌

  1. Characteristics of Soybean Curds Manufactured by Various Bitterns vol.20, pp.1, 2013, https://doi.org/10.11002/kjfp.2013.20.1.37