Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Effect of Different Coagulants on Quality of Tofu Incorporated with Persimmon Fruit Powder

응고제 종류가 감 분말 첨가 두부의 품질과 저장성에 미치는 영향

  • Lee, Yun-Rae (Department of Food Science and Technology, Kyungpook National University) ;
  • Chung, Hun-Sik (Food and Bio-Industry Research Institute, Kyungpook National University) ;
  • Seong, Jong-Hwan (Department of Food Science and Technology, Pusan National University) ;
  • Moon, Kwang-Deog (Department of Food Science and Technology, Kyungpook National University)
  • 이윤래 (경북대학교 식품공학과) ;
  • 정헌식 (경북대학교 식품생물산업연구소) ;
  • 성종환 (부산대학교 식품공학과) ;
  • 문광덕 (경북대학교 식품공학과)
  • Received : 2011.04.13
  • Accepted : 2011.09.09
  • Published : 2011.10.30
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Abstract

The effects of coagulant types (magnesium chloride, calcium chloride, calcium sulfate, glucono-${\delta}$-lactone) on yield, quality properties and storability of astringent persimmon powder added tofu were investigated. Yield, hardness, chewness, crispness, and overall acceptability of tofu coagulated by glucono-${\delta}$-lactone were higher than those coagulated by the others. L value, a value, pH, soaking-solution turbidity, and total aerobic bacteria of glucono-${\delta}$-lactone coagulated tofu were lower than those coagulated by the others. Calcium sulfate and calcium chloride coagulated tofu showed relatively high L and b values. Magnesium chloride coagulated tofu had higher sensory score for firmness, taste, overall acceptability than calcium chloride and calcium sulfate coagulated tofu, but there was no significant difference between magnesium chloride and glucono-${\delta}$-lactone. The results suggested that glucono-${\delta}$-lactone and magnesium chloride were found to be the suitable coagulants for processing of the persimmon powder added tofu.

떫은감 분말 첨가 두부의 수율, 품질 및 저장성에 응고제의 종류(magnesium chloride, calcium chloride, calcium sulfate, glucono-${\delta}$-lactone)가 미치는 영향을 조사하였다. Glucono-${\delta}$-lactone으로 응고시킨 두부가 가장 높은 수율, hardness, chewness, crispness, overall acceptability 및 가장 낮은 L값, b값, pH, 침지저장액 탁도, 총균수를 보였다. Calcium sulfate와 calcium chloride으로 응고시킨 두부는 비교적 높은 L과 b값을 나타내었다. Magnesium chloride로 응고시킨 두부는 관능적 품질특성(firmness, taste, overall acceptability)이 glucono-${\delta}$-lactone 응고 두부와 상호 유의적인 차이가 없이 비교적 높게 평가되었다. 이러한 결과로써 glucono-${\delta}$-lactone과 magnesium chloride가 떫은감 분말 첨가 두부 제조에 적합한 응고제로 판단된다.

Keywords

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