Quality Attributes of Whole Soybean flour Tofu Affected by Coagulant and Theirs Concentration

응고제 종류와 농도에 따른 전지대두분 두부의 품질

  • Kim, Ju-Young (Department of Food Sci. & Technol., Kyungpook National University) ;
  • Kim, Jun-Han (Department of Food Sci. & Technol., Kyungpook National University) ;
  • Kim, Jong-Kuk (Department of Food Sci. & Technol., Kyungpook National University) ;
  • Moon, Kwang-Deog (Department of Food Sci. & Technol., Kyungpook National University)
  • Published : 2000.04.30

Abstract

To investigate the textural and physical characteristics of WSF(whole soybean flour) tofu affected by coagulant and its concentration, $CaCl_2$, $CaSO_4$, $GDL(glucono-{\delta}\;lactone)$, $MgCl_2$, and some mixed coagulants were used in this study. Yields of WSF tofu coagulated with $CaSO_4$ and GDL were ranged 4.3-4.5(g/g WSF), but common tofu was 2.2-3.0(g/g soybean). As the water addition ratio increased, L and a value were increased while heating time increased, b value increased. L value of WSF tofu was lower and b value was higher than conventional tofu and 4 commercial tofus. Kinds of coagulant and its concentration significantly affected to textural properties of WSF tofu. As the concentration of coagulant increase, the hardness increased in most all coagulants. WSF tofu coagulated with $CaSO_4$ and GDL recorded low hardness and adhesiveness, and high springiness among the used coagulants at the same concentration. As the hardness increased, the gumminess and chewiness increased in most all coagulants. As coagulation temperature and molding pressure increase, hardness also increased. WSF tofu coagulated with 0.3% $CaSO_4+GDL$ was the most similar in the textural properties with conventional tofu and 4 commercial tofus. WSF tofu coagulated with 0.3% of $CaSO_4+GDL$ at $85^{\circ}C$, 10 times water addition, 5min. heating and $25.0g/cm^2$ molding pressure recorded the highest score in the sensory evaluation.

전지대두분(WSF) 두부의 응고제 종류와 농도별 수율은 $CaCl_2$, $CaSO_4$, GDL, $MgCl_2$, $Ca-gluconate+CaSO_4$, $GDL+CaSO_4$ 첨가구는 0.3%에서, $Ca-gluconate+MgCl_2$, $GDL+CaCl_2$ 첨가구는 0.4%에서, 그리고 $Ca-gluconate+CaCl_2$ 첨가구는 0.5%에서 각각 가장 높았으며 0.3% $GDL+CaSO_4$ 혼합응고제를 첨가하였을 때 4.48(g/g WSF)로 최고치를 나타내었다. 응고제 농도에 따른 WSF 두부의 색도는 응고제 농도가 증가함에 따라 L과 b값은 점차 증가한 후 감소하는 경향이었고, 일반두부와 시판두부에 비해 L값이 대체로 낮았으며 b값은 현저히 높았으나 a값은 비슷하였다. WSF두부의 각 응고제 농도에 따른 견고성(hardness)은 응고제 농도가 높을수록 증가하는 경향이었으며, 응고제 종류에 따른 견고성(hardness)은 전반적으로 $CaCl_2$를 사용한 경우 비교적 높았으며 $CaSO_4$와 GDL 응고제를 사용한 첨가구에서는 낮게 나타났다. 접착성(adhesiveness)은 응고제 농도가 높아질수록 대체로 감소하는 경향이었으나 $CaSO_4$, GDL, $Ca-gluconate+CaSO_4$$GDL+CaSO_4$ 첨가구가 다른 첨가구에 비하여 비교적 낮은 경향을 보였다. 응집성(cohesiveness)은 응고제 종류와 농도에 따른 통계적인 유의적 차이가 없었고, 탄력성(springiness)은 $GDL+CaSO_4$ 혼합 첨가구에서는 응고제 농도가 높을수록 높게 나타났다. 씹힘성(chewiness)은 혼합 응고제 첨가구에서 대체로 낮은 경향을 보였으며 뭉치는 성질(gumminess)은 견고성(hardness)이 증가함에 따라 증가하였다. WSF 두부의 각 응고제 농도에 따른 관능평가 중 전체적기호도에서는 $CaCl_2$, $Ca-gluconate+CaCl_2$, $GDL+CaCl_2$ 첨가구는 0.2%에서, $CaSO_4$, GDL, $MgCl_2$, $Ca-gluconate+MgCl_2$, $GDL+CaSO_4$ 첨가구는 0.3%에서, 그리고 $Ca-gluconate+CaSO_4$ 첨가구는 0.4%에서 높게 나타났으며 그 중 0.3% $GDL+CaSO_4$ 첨가구가 적당한 경도를 가지면서도 부드럽고 고소한 맛이 강하여 가장 높은 기호도를 나타내었다.

Keywords