• Title/Summary/Keyword: soybean curd

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Preparation of High-Fiber Bread with Soybean Curd Residue and Makkolli(Rice Wine) Residue (비지와 막걸리박을 이용한 고식이섬유 빵의 제조)

  • 조미경;이원종
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.25 no.4
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    • pp.632-636
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    • 1996
  • Soybean and residue contained 59.0% dietary fiber and makkolli residue contained 26.0% dietary fiber. The breads made from flour consisting of 90% wheat flour and 10% fiber materials were compared with that made with 100% wheat flour in terms of baking performance and consumer acceptance. Replacement of 10% wheat flour by soybean curd residue or makkolli residue increased water absorption and loaf weigh, but reduced loaf volume. Sensory panels could not accept favorably the bread made with the soybean curd residue or makkolli residue in flour replacement at 10% level. The protein content was increased from 13.5% to 15.4% in bread containing 10% soybean curd residue and to 16.4% in bread containing makkolli residue. The dietray fiber contents of the bread with soybean curd residue and the bread with makkolli residue were three-fold and two-fold higher than the bread with flour.

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Application of Quantitative Descriptive Analysis to Commercial Soybean Curd (시판 두부의 품질 평가시 정량적 묘사 분석의 적용)

  • Suh, Dong-Soon;Kim, Shin-Hae;Hong, Jae-Hee;Kim, Kwang-Ok
    • Journal of the Korean Society of Food Culture
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    • v.16 no.1
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    • pp.58-64
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    • 2001
  • This study was carried out to develop character notes and to define the terminology for the evaluation of soybean curd using quantitative descriptive analysis. Panelists were selected according to their performance with ranking on basic tastes, flavor and texture properties related to soybean curd. After being trained, they identified the following attributes and defined the terminology: appearance(smoothness of the surface, amount of cracks, yellowness, grayness), flavor(sweet, salt and bitter tastes, cooked bean, raw bean, wet wheat flour, roasted bean, astringency), and textural properties(hardness, elasticity, inner moistness, coarseness, adhesiveness, and residuals). Reference samples for flavor attributes were also determined. Four types of commercial soybean curd were evaluated with the technique developed. Among soybean curd samples, there were significant differences in the intensity of all sensory attributes, confirming appropriateness of the evaluation methodology.

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Quality Characteristics of Soybean Curd prepared with the Addition of Yellow Paprika Juice (노랑 파프리카즙 첨가가 두부의 품질 특성에 미치는 영향)

  • Park, Bock-Hee;Jeon, Eun-Raye
    • Korean journal of food and cookery science
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    • v.24 no.4
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    • pp.439-444
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    • 2008
  • This study examined the quality characteristics of soybean curd prepared with the addition of yellow paprika juice. The yield rate, pH, and ${\Delta}E$, L, a, and b values of the yellow paprika juice were 80.56$\pm$0.07%, 5.41$\pm$0.06, 25.34$\pm$0.14, 24.83$\pm$0.13, -0.61$\pm$0.24, and 26.28$\pm$0.27, respectively, and its moisture, crude ash, carbohydrate, crude protein, crude lipid, vitamin A, and vitamin C contents were 93.08 g, 0.40 g, 4.95 g, 0.85 g, 0.02 g, 25.26 IU, and 115.08 mg, respectively. The yield rate of the soybean curd did not differ significantly according to the level of added yellow paprika juice, however, there was a significant decrease in pH and a significant increase in acidity. The ${\Delta}E$ and b values of the soybean curd increased as the amount of yellow paprika juice in the formulation increased, whereas the L and a values decreased. Furthermore, hardness significantly increased as the level of yellow paprika juice increased. In terms of overall acceptability, the preferred soybean curd samples were the control and that containing 10% yellow paprika juice.

Effects of Coagulant Concentration and Phytic Acid Addition on the Contents of Ca and P and Rheological Property of Soybean Curd (응고제 양 및 Phytic acid 첨가가 두부의 칼슘, 인 함량과 물성에 미치는 효과)

  • Park, Chan-Kyeong;Hwang, In-Kyeong
    • Korean Journal of Food Science and Technology
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    • v.26 no.4
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    • pp.355-358
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    • 1994
  • The effect of concentration of coagulant and addition of phytic acid on physico-chemical properties of soybean curd was investigated. The results showed that the maximum protein yield in soybean curds was obtained with 0.029N Ca and the bound calcium per protein molecule significantly increased as the level of calcium increased. The highest precipitation of phytic acid occured at 0.029N Ca. When phytic acid was added to soybean milk during soybean curd preparation, the weight of soybean curd increased. The hardness of soybean curd was remarkably reduced by the increase of phytic acid level.

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A Study on Soybean Curds Prepared with Various Coagulants -Mineral Contents in Various Stages of Soaking Time- (명종 응고제를 사용한 두부의 침수시간에 따른 무형성분의 변화 (II))

  • 문수재
    • Journal of the Korean Home Economics Association
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    • v.18 no.2
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    • pp.15-21
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    • 1980
  • Three kinds of soybean curd were prepared with three coagulants such as calcium chloride, magnesium chloride and glucono delta lactone. The mineral contents of the three soybean curds were analyzed before soaking and after various lengths of soaking(1/2 hour, 1 hour, 2 hours, and 2 hours(water changed after 1/2 hour)). Results therefrom were as follows: 1. Before the three soybean cured were soaked, their moisture contents were 79-83g/%. The ash contents were 5.04g% in the soybean curd made with CaCl_{2}4.42g/% in the soybean curd prepared with MgCl_{2} and 3.86g/% in the soybean curd coagulated by glucono delta lactone. an analysis of calcium, magnesium and phosphorous contents showed that each element had a greater concentration in the soybean curds made with divalent mineral salts than in the soybean curd made with acid. 2. Changes taking place in the mineral contents of the soybean curds according to different soaking times were examined. The mineral contents tended to decease in process of soaking time. The soybean curds showed the highest rate of mineral dissolution after one hour of soaking, and then they tended to reabsorb minerals. When the soybean curds were soaked I freshly changed water for one hour and 30 minutes, their mineral contents indicated a greater diminishing trend but no significant difference was noticed among the different kinds of soybean curd. In case coagulant has been used excessively, it is necessary to soak the bean curds for about one hour to get the coagulant dissolved.

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Improvement on Textural Properties of Soybean Curd by Freeze Denaturation of Soybeans (대두의 동결처리에 의한 두부의 텍스쳐 특성의 증진)

  • Baik, Sang-Ho;Kim, Myung-Kon;Yun, Sei-Eok;Joo, Hyun-Kyu
    • Korean Journal of Food Science and Technology
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    • v.28 no.2
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    • pp.267-272
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    • 1996
  • Effect of freezing of soybeans on instrumental and sensory textures of soybean curd was investigated. The hardness, gumminess and chewiness of soybean curd prepared with frozen soybeans were about three times as high as those prepared with unfrozen soybeans, while cohesiveness and elasticity were affected little by freezing. Sensory evaluation showed that freezing improved the quality of soybean curd. Instrumental and sensory textures of soybean curd prepared with frozen soybeans were excellent and almost same regardless of the boiling time when the soy slurry was boiled for 2.5 min or 5 min. However, the textures of soybean curd prepared with unfrozen soybeans were deteriorated by reducing the boiling time to 2.5 min. It was postulated that freezing facilitate the heat-denaturation of soyprotein to enhance aggregation of soy proteins and formation of cross-linkage between aggregate and $Ca^{++}$. Frozen soybeans resulted in soybean curd which lower fat content, while protein content of soybean curd was almost he same. Frozen soybeans gave a lower yield of soybean curd, which is supposed to be caused by the more fat loss during whey-off.

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Production of Microbial Pesticides by Soybean Curd Waste-water in Bacillus thuringiensis subsp. kurstaki HD-1 (Bacillus thuringiensis kurstaki HD-1 유래 미생물살충제 생산을 위한 두부공업폐수의 이용)

  • Ok, Min;Kim, Dae-Jin;Lee, Young-Chun;Choi, Yong-Lak;Cho, Young-Su
    • Journal of Life Science
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    • v.12 no.3
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    • pp.369-373
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    • 2002
  • The waste-water from the industry for production of a soybean curd (the soybean curd waste-water) was investigated to use for the substrate to produce the endotoxin of Bacillus thuringiensis subsp. kurstaki HD-1 used as one of well known microbial pesticides. The pH of the soybean curd waste-water was 9.8 and its chemical oxygen demand (COD), total nitrogen (TN) and phosphate (TP) were 276.0, 71.1 and 5.5mg/$\ell$, respectively. The higher was the concentration of the soybean curd waste-water in the medium, the more endotoxin was produced. Maximal sporulation occurred at which concentration of $K_2$HPO$_4$in the medium supplied with the soybean curd waste-water was 1% (w/v). Production of the endotoxin with the optimized medium supplied with the soybean curd waste-water was 1.5 times higher than that without the soybean curd waste-water. The soybean curd waste-water was found to be suitable substrate for production of the endotoxin of Bacillus thuringiensis subsp. kurstaki HD-1.

A Study of the Physical and Sensory Characteristics of Ginseng Soybean Curd Prepared with Various Coagulants (인삼첨가 두부의 물리적 관능적 특성에 미치는 인삼 첨가량, 첨가방법 및 응고제의 영향 연구)

  • Kim, Kyung-Tack;Im, Ji-Soon;Kim, Sung-Soo
    • Korean Journal of Food Science and Technology
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    • v.28 no.5
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    • pp.965-969
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    • 1996
  • An investigation was carried out to elucidate the effects of type of ginseng, concentration of ginseng, and type of coagulants on the physical and sensory properties of soybean curd. The textural properties of soybean curd were not influenced by the type of ginseng. Soybean curd coagulated with glucono-delta-lactone (GDL) showed a greater hardness than that coagulated with other coagulants, whereas the former produced a lesser springiness than the latter. The L-value was proportionally reduced by the increase of ginseng level and soybean curd coagulated with $CaCl_2$ showed the lowest L value. All the curd products prepared with ginseng had a pale yellow color. In the sensory properties, springiness and beany taste of soybean curd linearly decreased as the concentration of ginseng was increased. The concentration of ginseng to improve the acceptability of ginseng soybean curd as determined by the physical and sensory evaluation, was less than 0.25%. The most acceptable ginseng soybean curd was the one coagulated with $MgCl_2$. Soybean curd prepared with GDL had the lowest acceptability because of its sour taste and textural properties.

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Changes in Ultrastructure of Tissues, Characteristics of Protein and Soybean Curd Yield with Increased Soaking Time during Soybean Curd Processing (대두(大豆)의 수침시간(水浸時間)에 따른 조직(組織)의 미세구조(微細構造), 단백질(蛋白質) 특성(特性) 및 두부수율(豆腐收率)의 변화(變化))

  • Park, Yong-Gone;Park, Boo-Duck;Choi, Kwang-Soo
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.14 no.4
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    • pp.381-386
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    • 1985
  • This experiment was conducted to investigate changes of soybean curd yield according to the extension of soaking time during manufacturing of soybean curd. To investigate those changes systematically, transmission electron microscopy and disc-gel electrophoresis were used. The soybean curd yield was increased from 45.0% to 50.5% and 55.4% respectively as soaking time is extended from 5 hours to 10 and 24 hours. The solid extraction and soybean milk coagulation were also increased according to the extension of soaking time. From disc-gel electrophoresis patterns of soybean milk protein and soybean curd protein, numbers of band were increased and major band thickened by expending the soaking time. Most of high molecular bands of soybean milk protein were transfered to soybean curd. Crude 7S proteins of soybean milk and soybean curd in dis-gel electrophoresis were appeared to be 4 and 5 bands respectively, and crude 11S proteins of soybean milk and soybean curd were appeared to be 9 and 8 bands respectively. Of soybean milk bands, most of 11S component transfered to soybean curd. Transmission electron photomicrographs revealed that the dimension of each protein body became larger and the numbers of spherosome around the protein bodies in unit area fewer by extending the soaking time of soybean.

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Characterization of 7S and 11S Globulins in Soybean Varieties Differing in Seed Size and Their Effects on the Properties of Soybean Curd

  • Kim, Sun-Lim;Koo, Han-Mo;Chun, Se-Cheol;Kim, Jung-Tae;Kim, Min-Young;Chi, Hee-Youn;Kim, Eun-Hye;Kim, Hyun-Bok;Kim, Mi-Jung;Seo, Bo-Ram;Kang, Eun-Young;Seo, Su-Hyun;Chung, Ill-Min
    • Food Science and Biotechnology
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    • v.17 no.1
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    • pp.135-143
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    • 2008
  • The ratio between 11S Sand 7S globulins was greater in large seed size varieties (LSSVs) of soybean than in small seed size varieties (SSSVs) or medium seed size varieties (MSSVs) but did not differ between MSSVs and SSSVs. The cysteine and methionine contents of 11S globulins were greater than those of total seed proteins and 7S globulins. The acidic monoamino monocarboxylic amino acids were the most abundant class of amino acid in soybean seed (27.2%) and soybean curd protein (29.3%). Isolated 7S and 11S fractions were analyzed by HPLC. Of the 12 peaks detected, 4 constituted 64.1% of the proteins of the SSSVs, 65.6% of the proteins of the MSSVs, and 70.5% of the proteins of the LSSVs. The 11S/7S globulin ratio was related to the yield and hardness of soybean curd. The MSSVs had the greatest yield of soybean curd, but the soybean curd hardness of the MSSVs was greater than that of the SSSVs. These results show that the 11S/7S ratio and color of soybean seeds can be used to predict the yield, hardness, and color of soybean curd.