Effects of Pressure and Pressing Time on the Properties of Isolated Soy Protein-Tofu During Compressing Process

압착무게와 압착시간이 분리대두단백 두부의 특성에 미치는 영향

Effects of pressure and pressing time of soyprotein-CaSO4 coagulates on the yield, water holding capacity and textural characteristics of SPI (soy protein isolated) tofu were investigated. The tofu was prepared by addition of CaSO4 into SPI suspension at 9$0^{\circ}C$ and then compressed. As the compressing pressure increased from 8.66g /cm2 to 49.43g /cm2, the volume yield and moisture absorbed on filter paper were decreased and the textural properties of hardness, adhesiveness, cohesiveness and gumminess were increased. Increase in hardness and gumminess were more significant at high pressure than those at low pressure.