Shelf-Life of Soybean Curd Prepared with Ozone-treated Soybeans

콩의 오존처리가 두부의 저장성에 미치는 영향

  • 김일두 (대구효성가톨릭대학교 식품공학과) ;
  • 박미자 (대구효성가톨릭대학교 식품공학과, 대구효성가톨릭대학교 식품공학과, 대구효성가톨릭대학교 식품공학과, 대구효성가톨릭대학교 식품공학과, 대구효성가톨릭대학교 식품공학과, 영남대학교 식품영양학과)
  • Published : 1998.03.01


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.