• Title/Summary/Keyword: soybean curd

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Quality Characteristics of Sulgidduk with added Soybean Curd Residue Powder (비지분말 첨가에 의한 설기떡의 품질특성)

  • Lim, Sung-Mee;Lee, Goon-Ja
    • Korean journal of food and cookery science
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    • v.22 no.5
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    • pp.583-590
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    • 2006
  • This study was carried out to investigate the acceptable ratio of Sulgidduk with added soybean curd residue powder. The moisture content of Sulgidduk with added soybean curd residue powder (0${\sim}$ 10%) ranged from 40.54 ${\sim}$41.38%, and there were no significant differences between the addition of soybean curd residue powder and control. There were also no significant differences in swelling power and pore ratio from control to the addition of 4% soybean curd residue powder. However, these decreased with increasing addition of soybean curd residue powder of more than 6%. The L (lightness) value decreased with increasing addition of soybean curd residue powder, but the a (redness) and b (yellowness) values increased significantly. As the amount of soybean curd residue powder increased, the hardness, cohesiveness, springiness and gumminess decreased, and, the decrease was especially significant with addition of more than 6%. With increases in the storage period, the hardness, springiness and gumminess increased, while cohesiveness decreased for all additions of soybean curd residue powder. In sensory evaluations, Sulgidduk with the addition of 4% soybean curd residue powder was the most preferred with regard to overall quality. These results indicated that the Sulgidduk with 2% and 4% added soybean curd residue powder exhibited the best quality.

A Study on the Consumption Patterns of Soybean curd and Processed Soybean Products of Residents in the Kwangwon Area of Korea (강원지역 주민들의 두부 및 대두가공품 이용실태)

  • 김은실;정복미
    • Korean journal of food and cookery science
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    • v.20 no.1
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    • pp.17-25
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    • 2004
  • This study was carried out to investigate the frequency of use, knowledge, purchasing, and degree of perception of processed soybean by residents in the Kwangwon area of Korea. The frequency of use of soybean curd was once per 4∼6 days(37.9%), once per 2∼3 days(31.9%), once per ten days(25.3%) and everyday(4.9%). The degrees of knowledge about soybean curd were a little(56.0%), interest(16.5%), much(14.8%) and no interest(12.7%). 73.9% of respondents had no experience of preparation soybean curd. The frequency of places for the intake of soybean curd were home(83.5%), restaurant(8.8%), tofu restaurant(5.6%) and the others(2.1%). The frequency of places for purchasing of soybean curd were supermarket(59.5%), market(25.0%), the others(9.9%) and department store(5.6%). The degrees of perception of soybean curd types were soybean curd(100%), uncurdled soybean curd(93.7%), soft soybean curd(64.7%), bun soybean curd(15.7%) and seaweed soybean curd(5.2%). The experience on the use of processed soybean of the respondents was highest for soybean curd(98.6%), followed by bean sprouts, soybean paste, soy sauce, soybean oil, soy flour, residue of soybean curd, soy milk, in that order. The most frequent intake experiences of soybean processed products of the subjects were beanpaste pot stew(96.8%), followed by tofu pot stew, tofu and kimchi pot stew, uncurdled bean curd pot stew, bean mixed rice, grilled tofu, in that order.

The Study of Textural Characteristics of Soybean Curd Prepared with various Coagulants (각종응고제에 따른 두부의 Texture 특성에 관한 연구)

  • 문수재
    • Journal of the Korean Home Economics Association
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    • v.17 no.1
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    • pp.12-19
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    • 1979
  • Five kinds of soybean curd were propared with five coagulants, such as, calcium sulfate, calcium chloride, magnesium chloride, glucono delta lactone and acetic acid. The products were evaluated by the sensory and objective examination. Optimal concentrations of each coagulant were determined. Soybean curd preparation was also standardized. The textural characteristics of the five soybean curds which were made by the standard recipe were measured by a Texturometer and a Penetrometer. The results were as follows : 1. From the proliminary study, the optimal concentration of coagulants for the soybean curd preparation, as determined by the sensory evaluation was 1.84% of calcium sulfute, 1.05% of calcium chloride. 1.84% of calcium sulfute, 1.05% of calcium chloride. 1.84% of magnesium chloride, 1.97% of glucono delta lactone and 0.48% 11of acetic acid. 2. As the result of the sensory evaluation, the most acceptable soybean curd was determined to be one with acetic acid. Next, in order of accetability , were magnesium chloride, calcium chloride, glucono delta lactone, calcium sulfate soybean curds and commerical soybean curd. 3. Through the objective examination of the five soybean curds by a Texturometer and a Penetrometer, it was found out that, calcium sulfate soybean curd was the hardest and the hardness decreased in order of glucono delta lactone, magnesium chloride, calcium chloride, and acetic acid soybean curd. Acetic acid soybean curd, the most acceptable , was 0.47 TU ; and calcium sulfate soybean curd, the least acceptable, was 1.73 TU.

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Effect of Soybean-curd Residues in the Formulated Diet on Growth and Body Composition of Juvenile Flounder (Paralicthys olivaceus) (넙치 (Paralicthys olivaceus) 치어용 배합사료에 콩비지 첨가가 성장 및 체성분에 미치는 효과)

  • LEE Sang-Min;KIM Kyoung-Duck;JANG Hyun-Suk;LEE Yong-Whan;LEE Jong Kwan;LEE Jong Ha
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.36 no.6
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    • pp.596-600
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    • 2003
  • This study investigated the effect of soybean-curd residues as an ingredient of the formulated diet for juvenile flounder (Paralichthys olivaceus). Three replicates of juvenile fish (averaging weight $1.5\pm0.04\;g$) were fed one of four isonitrogenous $(50\%)$ diets containing $0\%,\;5\%,\;10\%\;and\;15\%$ soybean-curd residues for 7 weeks. Survival, hepatosomatic index and condition factor of the fish were not affected by dietary soybean-curd residues levels. Weight gain, feed efficiency and protein efficiency ratio of the fish fed the diet containing $5\%$ soybean-curd residues were not significantly different to those of the fish fed the control diet, however these values decreased in the fish fed the $10\%\;and\;15\%$ soybean-curd residues (P<0.05). Daily feed and protein intake increased with increasing dietary soybean-curd residues level. Crude protein and lipid contents in the whole body decreased with increasing dietary soybean-curd residues, but no significant differences were observed among control, $5\%\;and\;10\%$ soybean-curd residues diets (P>0.05). Plasma total protein concentration of fish was affected by dietary soybean-curd residues levels (P<0.05). It is concluded that the soybean-curd residues as a substitute for wheat flour can be included up to $5\%$ in the diet for juvenile flounder.

Physiochemical Characteristics and Antioxidant Activity of Soybean Curd Added with Saltwort (Salicornia herbacea L.) (함초를 첨가한 두부의 이화학적 특성 및 항산화성)

  • Shin, Mi Kyung;Kim, Myung Hee;Hong, Geum Ju
    • Korean journal of food and cookery science
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    • v.29 no.2
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    • pp.123-127
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    • 2013
  • In this study the physiochemical characteristics and antioxidant activity of soybean curd were prepared with saltwort (Salicornia herbacea L.). The moisture and protein of the saltwort soybean curd showed no difference among the samples. Ash and lipid were found to be the highest in the soybean curd to which 20% saltwort was added. The contents of mineral(Fe, K, Mg, Zn) were highest in the soybean curd to which 20% saltwort was added, and Ca content was high in the soybean curd to which 16% and 20% saltwort was added. DPPH (1,1-dipheny1-2-picryl-hydrazyl) radical scavenging activity is a method of measuring the antioxidant power of food; this was high in the soybean curd to which 20% saltwort was added. Adding more saltwort led to higher scavenging activity. From the above results, it could be seen that the soybean curd, which is made by adding saltwort, contributed to enhancing the functionality of antioxidant activation and product quality.

Quality Characteristics of Colored Soybean Curd Containing Paprika (Capsicum annuum L.)

  • Jeon, Eun-Raye;Jung, Lan-Hee
    • Food Science and Biotechnology
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    • v.17 no.6
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    • pp.1383-1386
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    • 2008
  • This study was conducted to examine the quality characteristics of soybean curd containing red paprika juice (RPJ) and green paprika juice (GPJ). The proximate compositions of RPJ showed higher levels of ash, carbohydrate, and vitamin C than GPJ. The yield of soybean curd was not significantly different with the level of RPJ and GPJ. However there was a significant decrease in the pH and an increase in the acidity with the addition of RPJ and GPJ. The L, a, and b values of soybean curd containing RPJ and the L value of soybean curd containing GPJ were significantly different. The hardness and chewiness of soybean curd containing RPJ and GPJ increased significantly with the level of juice.

Quality and Antioxidant Activity of Soybean Curd Supplemented with Codium fragile (청각(Codium fragile)을 첨가하여 제조한 두부의 품질특성 및 항산화 활성)

  • Choi, Man-Seok;Jeon, Eun Bi;Kim, Ji Yoon;Park, Shin Young
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.53 no.6
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    • pp.816-822
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    • 2020
  • This study investigated the antioxidant activity and general and sensory properties of soybean curd supplemented with Codium fragile. The yield of soybean curd containing 0%, 20%, and 40% C. fragile was 113.62, 104.09, and 108.06, respectively. Antioxidant activities and pH were significantly increased (P<0.05) depending on the amount of C. fragile supplemented in soybean curd. Compared to that in additive-free soybean curd (control), the amount of crude ash and protein in soybean curd containing 40% C. fragile was significantly decreased (P<0.05) and increased (P<0.05), respectively. We observed a dose-dependent increase (P<0.05) in the hardness and chewiness of soybean curd concomitant with the amount of C. fragile supplemented. In contrast, we observed no significant difference (P>0.05) in soybean curd's cohesiveness between the groups. As determined by sensory evaluation based on seven-point hedonic scale, soybean curd supplemented with 20% C. fragile received an excellent score (6.55) for color. As the same method, we observed that the flavor and overall acceptability significantly increased (P<0.05) in the C. fragile content increased. Taken together, the antioxidant and sensory assays in our study make a compelling case for the practical development of soybean curd supplemented with C. fragile owing to its good antioxidant activities, general properties, and consumer acceptance.

Texture Characteristics of Soybean-Curds Prepared with Different Coagulants and Compositions of Soybean-Curd Whey (응고제를 달리하여 제조한 두부의 텍스쳐 특성과 두부순물의 성분)

  • 이선미;황인경
    • Korean journal of food and cookery science
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    • v.13 no.1
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    • pp.78-85
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    • 1997
  • To determine the optimum coagulants concentrations for preparing soybean-curds, the transmittance of soybean-curd whey using spectrophotometer has been measured. The textural properties of soybean-curds were examined by texture analyzer and sensory evaluations. The general components, oligosaccharides and amino acids in soybean-curd wheys were analyzed. Protein patterns of soybean-curd wheys comparing with soyflour and soymilk were investigated. By texture analyzer, hardness, cohesiveness, springiness, and gumminess of Cacl$_2$ soybean-curd, MgCl$_2$ soybean-curd were higher than those of CaSO$_4$ soybean-curd and GDL soybean-curd. In the sensory evaluations, CaSO$_4$ soybean-curds and GDL soybean-curds were smoother and moister than others. Glutamic acid and aspartic acid were the first two abundant amino acids in three kinds of soybean-curd wheys, but arginine was the most abundant amino acid in GDL soybean-curd whey. Total sugar content of soybean-curd wheys were about 12-13 g/l, and the main sugars among 5 kinds of sugars were sucrose and raffinose. Electrophoresis using SDS-PAGE showed that glycinin and P-conglycinin, the main proteins of soybean appeared in soy flour and soymilk, and only low molecular weight subunits appeared in soybean-curd wheys.

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Studies on the Storage of Functional Red Soybean Curd (기능성 홍두부의 저장성)

  • 황태익;김순경;박영숙;변광의
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.30 no.6
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    • pp.1115-1119
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    • 2001
  • We prepared a functional red soybean curd (RS) from Ang-Khak according to various concentration (RS1 : red rice powder 0.1 g/10 mL, RS2: 0.2 g/10 mL, RS3: 0.3 g/10 mL, RS4: 0.4 g/10 mL, RS5: 0.5 g/10 mL, CS: control soybean curd). During the storage period of red soybean curd, pH, acidity, and microbial counts showed a minimum change in RS5. And in the case of color, all groups have slightly increased in yellowness except RS1. In the case of texture, hardness, gumminess, and springiness appeared to be increased for a few days and then fell down. As water drained out of soybean curd during storage at 1$0^{\circ}C$, it became so stiff and then rotten that the hardness of soybean curd increased in the early stage and then decreased after all. After a week, we could find a better preservative effect of RS than CS. Resultly, we need more efforts to prolong the shelf-life of soybean curd with applying the functionality of Ang-Khak.

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Quality Characteristics and Antioxidant Activities of Soybean Curd Products Containing Small Black Soybean (쥐눈이콩을 첨가한 두부제조에 따른 두부, 비지 및 순물의 항산화성)

  • Kim, Joon-Hee;Lee, Young-Tack
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.36 no.11
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    • pp.1431-1435
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    • 2007
  • Soybean curds were prepared by adding different levels (20, 40, and 60%) of small black soybean, and the quality characteristics of the soybean curds were investigated. The yield of soybean curd increased slightly with the increment of the levels of small black soybean, whereas L value (lightness) and b value (yellowness) decreased. Analysis of textural properties demonstrated that the addition of small black soybean lowered the hardness and chewiness of soybean curd, while it slightly increased the cohesiveness and adhesiveness. Antioxidant activities of soybean curd, soybean curd residue, and soybean curd whey were estimated by determining electron donating ability (EDA) to DPPH radical and superoxide dismutase (SOD)-like activity. These activities in all of the samples increased with the addition of small black soybean, especially in soybean curd residue and soybean curd whey; also, soybean curd whey containing small black soybean showed the highest activities.