• Title/Summary/Keyword: soybean curd

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Effects of Coagulants on the Manufacturing of Soybean Curd Containing Natural Materials (응고제에 따른 천연물 첨가두부의 제조 특성)

  • Choi, You-One;Chung, Hun-Sik;Youn, Kwang-Sup
    • Korean Journal of Food Preservation
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    • v.7 no.3
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    • pp.249-255
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    • 2000
  • Soybean curd has been known as one of the most favorite traditional Korean foods as well as being high in protein. Each concentration of added natural materials soybean curds was chosen as 4% of carrot, 10% of cucumber, 1.0% of spinach and 0.05% of green tea powder. The yield of soybean curd containing natural materials was similar to that of non-containing curd. According to add GDL as coagulant, the yield of soybean curd containing natural materials was the highest. The turbidity of added natural material soybean curds was the highest coagulated with $CaCl_2$, but soybean curd containing green tea had the highest turbidity in the coagulated with GDL. In the chromaticity and texture properties of the additive natural materials in yhe soybean curd, the variety of additives had no effect. In the composition of natural materials, the carotenoid and chlorophyll content of soybean curds were high with $MgCl_2$ and $CaCl_2$ but polyphenol was high use of $CaSo_4$ and GDL.

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Studies on the Processing Aptitude of the Korean Soybean Cultivars for Soybean Curd (한국산 콩품종의 두부 가공적성에 관한 연구)

  • Lee, Boo-Yong;Kim, Dong-Man;Kim, Kil-Hwan
    • Korean Journal of Food Science and Technology
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    • v.22 no.3
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    • pp.363-368
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    • 1990
  • As a work on the investigation of the processing aptitude of the Korean soybean cultivars, the soybean curd was made from 19 Korean soybean cultivars on a laboratory scale. The yield, proximate composition and rheological and organoleptic property of the resultant soygean curd were analyzed. The yields of soybean curd were ranged from 262.33% to 311.63%, being positively correlated with the soluble protein contents of the recommended soybean cultivars (r=0.9621). The recovery rate of protein in Baekun and Yeunha to the soybean curd was 72.94%, 70.62%, respectively. More than 80% of lipid in soybeans of Yeunha, Dankyung, Danyeob was transferred to the soybean curd. Lightness of the soybean curd made from Baekun, Kwanggyo, Saeal, Hill was higher than that of the others. The mechanical hardness of the soybean curd was strongly correlated with the final moisture content of the soybean curd (r =-0.8312), but not with the protein content of the soybean (r=0.1848). In the organoleptic test for color, texture, flavor and overall preference of the resultant soybean curd, the quality of Dankyung, Namcheon, S-138, Baekun was evaluated highly.

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The Application of HACCP System to Soybean Curd and Its Effectiveness (두부류에 대한 HACCP 적용 및 성과)

  • Park, Wan-Hee;Lee, Sung-Hak
    • Journal of Food Hygiene and Safety
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    • v.18 no.4
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    • pp.202-210
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    • 2003
  • This study aims at making a HACCP(Hazard Analysis Critical Control Point)plan to be applied to soybean curd and verifing its effectiveness. First, we develped a general model of HACCP according to the guidelines of Codex (FAO/WHO). And we applied the model to 4 soybean curd workshops for 3 months. The HACCP model is composed of these procedures; HACCP team organization, production description, work flow chart, hazatd analysis, CCP (critical control point) decision, CL (critical limit) establishment, monitoring method decision, correction, verification and documentation. CCP were selection procedure and refrigeration procedure in non-wrapped soybean curd. CCP were selection procedure, heat-sterilizing and refrigeration in wrapped soybean curd. The result of bacterial experiment after apling the model for 3 months, the bacterial numbers of soybean curd box, wrapper, and soybean curd production were lower after appling than before appling, the model. We could verify that the appications of the HACCP model were effective to the soybean curd workshops.

A Study on the Quality Characteristics of Soybean Curd Prepared with the Addition of Opuntia humifusa Fruit (백년초 열매를 이용한 두부의 품질 특성 연구)

  • Song, Jae-Hyoung;Park, Jang-Soon;No, Young-Ju;Choi, Hwa-Jung
    • The Korean Journal of Food And Nutrition
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    • v.24 no.1
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    • pp.12-16
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    • 2011
  • This study was conducted to investigate the quality characteristics of soybean curd prepared with Opuntia ficus-indica fruit, freeze-dried Opuntia ficus-indica fruit powder, or heat-dried Opuntia ficus-indica fruit powder, without addition of a coagulant. The yield rates of the soybean curd were slightly decreased for the three curds containing Opuntia ficus-indica fruit; this was accompanied by a significant decrease in pH. Furthermore, the hardness and springiness of soybean curds coagulated with added freeze-dried Opuntia ficus-indica fruit powder or heat-dried Opuntia ficus-indica fruit powder were higher than the hardness and springiness of the coagulated controls. However, the cohesiveness and brittleness of two soybean curds were lower than for the controls, while the gumminess of the four soybean curds containing control fruit was the same. In terms of overall acceptability, the preferred soybean curd was the curd containing freeze-dried Opuntia ficus-indica fruit powder.

Prediction of the Rhelolgical of Soybean Curd during Storage by using WLF equation (저장중의 두부에 WLF식을 이용한 물성 변화 예측에 관하여)

  • Jang, Won-Young;Kim, Byung-Yong;Kim, Myoung-Hwan
    • Korean Journal of Food Science and Technology
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    • v.27 no.2
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    • pp.193-198
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    • 1995
  • The changes in the rheological properties of soybean curd upon the various storage temperatures ($5{\sim}25^{\circ}C$) were measured by the stress-relaxation test and analysed by time-temperature superposition theory. As the storage temperature was lower, higher initial and equilibrium stress of soybean curd were observed. When the stress-relaxation curves were moved horizontally by using the shift-factor on the basis of reference temperature, the master curve was obtained. By applying master curve and shift-factor to the WLF (Williams-Landel-Ferry) equation, activation energy (30kcal/mol) was calculated and storage time at the specific temperature could be predicted, suggesting the equivalent shelf-life of soybean curd texture.

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Adsorption Characteristics of Soybean Curd Powder Prepared with Various Drying Methods during Storage (건조방법을 달리한 두부분말의 저장 중 수분흡습 특성)

  • Lee Sang-Duck;Kim Jin-Sung;Kim Jun-Han;Ha Young-Sun
    • Journal of the East Asian Society of Dietary Life
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    • v.14 no.5
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    • pp.457-462
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    • 2004
  • Physical properties of soybean curd powder prepared with hot air, vacuum and freeze drying methods were investigated. Adsorption characteristics were studied under various water activities (such as 0.11, 0.33, 0.44, 0.55, 0.66, 0.75, 0.85, and 0.93) at 5℃, and prediction models were developed. Equilibrium moisture and monolayer moisture contents were the highest when freeze dried. due to the porous structure. In this result, Oswin model was the best fit for the isotherm of soybean curd. Sorption enthalpy indicated that high moisture content of powder showed lower sorption than that of low moisture content.

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Production of Photosynthetic Bacterial Cells of Rhodospirillum rubrum P17 from Soybean Curd Waste Water (두부공업폐수를 이용한 광합성세균 Rhodospirillum rubrum P17의 균체생산)

  • 강성옥;조경덕;임완진;조흥연;양한철
    • Microbiology and Biotechnology Letters
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    • v.21 no.6
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    • pp.622-627
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    • 1993
  • Rhodospirillum rubrum P17 was used to investigate the pontential for the treatment of soybean curd waste and for the utilization of the biomass produced. The maximal biomass production and COD removal from the waste water were obtained at 30C, pH 7.0 under 2,500lux production and 50 rpm of agitation. The initial COD level of the soybean curd waste water was 3,240mg/l, and after 4 days of cultivation in batch culture, 3.46g/l of cells was obtained and COD level of the waste water reduced to 150mg/l (COD removal rate 95.4%).

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Shelf-Life of Soybean Curd Prepared with Ozone-treated Soybeans (콩의 오존처리가 두부의 저장성에 미치는 영향)

  • 김일두;박미자
    • Korean Journal of Food Preservation
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    • v.5 no.1
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    • pp.73-80
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    • 1998
  • Shelf-life of soybean curd prepared with ozone-treated soybeans investigated on pH, acidity, sour taste, slime formation during storage at 3$0^{\circ}C$. Total Plate counts of raw soybeans showed about log 7.0 CFU/g before ozone treatment. The sterilization efficiency of raw soybeans showed the most effective in 0.5ppm of aqueous ozone treatment at 4$^{\circ}C$ for 90 minutes. Raw soybeans were treated with ozone by different methods; (1) Ozone treatment for 90 + 90 minutes (first 3.5~5 hours and later 8.5~10 hours) of 10 hours during soaking in aqueous solutions at 4$^{\circ}C$ (OW). (2) Ozone treatment by exposure first to 30ppm of gaseous ozone for 90 minutes and then allied to OW method (GO+OW). The log reduction of raw soybeans treated by OW and GO+OW methods showed 3.72 and 4.15, respectively. Soybean curd prepared with OW and GO+OW-treated soybeans kept the shelf-life of 4 and 5.5 days at 3$0^{\circ}C$, respectively, but, that without ozone treatment spoiled at me day.

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Changes in Soluble Sugars and Soybean Curd Yield with Increased Steeping Time during Soybean Curd Processing (두부제조시(豆腐製造時) 대두(大豆)의 수침시간(水浸時間)에 따른 수용성당류(水溶性糖類) 및 두부수율(豆腐收率)의 변화(變化))

  • Choi, Kwang Soo;Kim, Soon Hee
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.12 no.4
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    • pp.401-406
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    • 1983
  • Changes in the soluble sugar content contained in the soybean, soybean milk, soybean curd and soybean whey were determined to investigate the method of reducing the introductions of soluble oligosaccharides like sucrose, raffinose and stachyose, which cause flatulence in human, to soybean curd from soybean by extending the soaking time of soybean. The soybean curd yields according to the extention of the soaking time were also determined. Markedly increased glucose, slightly reduced fructose and sucrose and noticeably reduced raffinose in soybean milk were observed with extended soaking time. Most of sucrose, raffinose and all of maltose were transferred to soybean whey. Gradual increase of soybean curd yields were obtained by extending soaking time within the experimental conditions.

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Anti-obesity Effect of Soybean Curd Residue Fermented by Genus Aspergillus (Aspergillus 속 미생물에 의한 발효비지의 항비만 효과)

  • Lee, Sang-Il;Lee, Ye-Kyung;Kim, Soon-Dong;Lim, Jong-Hwan;Suh, Ju-Won;Lee, In-Ae
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.14 no.11
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    • pp.5800-5808
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    • 2013
  • The anti-obesity effect of soybean curd residues (biji) fermented by seven Aspergillus spp. was investigated with obese ICR mice fed a high-fat diet. After inducing obesity by feeding high-fat diet for 5 weeks, animals were fed with a high fat diet supplemented with 2% fermented soybean curd residues for 6 weeks. Total cholesterol, triglyceride, Alanine transaminase, high-density lipoprotein cholesterol, hepatic content of glutathione and lipid peroxide were determined. In the case of body weight, AE4 group showed most prominent decrease (31.33%, P<0.05) and increase of hepatic GSH and ALT demonstrated hyperlipidemia inhibition. From the results, it is concluded that soybean curd residues fermented by Aspergillus spp. has anti-obesity effect and it is thought that fermented soybean curd resides can reduce obesity in human significantly.