응고제의 함량과 첨가물질이 두부의 특성에 미치는 영향 = Effect of Coagulant and Additives on Qualities of Soybean Curd ' Tofu '

다국어 초록 (Multilingual Abstract)

The effects of coagulant(Cacl₂) concentration and addition of gelling agents(Agar, Pectin, CMC, Gelatin, Casein) on physico-chemical and sensory properties of soybean curds were studied. The maximum yield of soybean curd was obtained with 0.0218N Ca, but protein coagulation of soy-milk was gradually increased upto about 82% with increase of Cacl₂ until 0.029N Ca and kept the level. The hardness of soybean curd was remarkably increased above the concentration of 0.032N Ca. The modified soybean curds were prepared with the condition : gelling agents were added with 1 % of soybean weight : coagulant was added with 1.75% of soybean weight ratio of soybean to water was 1 : 10. The hardness of the rheological characteristics showed the follfowing order : traditional＞ pectin＞ gelatin＞ casein＞agar＞CMC soycurd. CMC-soycurd among the modified curds revealed the highest yield and moisture content. In the sensory evaluation, the difference of soybean curds was significantly explained by the texture characteristics through ANOVA and Duncan`s multiple range test. The overall properties of pectin-soycurd were close to those of traditional-soycurd. Casein-soycurd showed the best properties in smooth surface and softness.