Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Studies on Quality Characteristics and Shelf-life of Chlorella Soybean Curd (Tofu)

클로렐라를 첨가하여 제조한 두부의 품질특성과 저장성

  • Kim, Sung-Sook (Department of Human Nutrition and Food Science, Chungwoon University) ;
  • Park, Min-Kyung (Department of Human Nutrition and Food Science, Chungwoon University) ;
  • Oh, Nam-Soon (Department of Food Science and Technology, Kongju National University) ;
  • Kim, Dong-Chung (Department of Food Science, Suncheon First College) ;
  • Han, Min-Su (Haechandle Foods Co., Ltd.) ;
  • In, Man-Jin (Department of Human Nutrition and Food Science, Chungwoon University)
  • 김성숙 (청운대학교 식품영양학과) ;
  • 박민경 (청운대학교 식품영양학과) ;
  • 오남순 (공주대학교 식품공학과) ;
  • 김동청 (순천제일대학 식생활학부) ;
  • 한민수 ((주)해찬들 식품연구소) ;
  • 인만진 (청운대학교 식품영양학과)
  • Published : 2003.02.28
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Abstract

The effect of chlorella addition on quality and shelf-life of soybean curd was investigated. The yield of chlorella soybean curd was the highest with 1.0% (w/w) chlorella addition. Hardness, gumminess, and chewiness of chlorella soybean curd increased, whereas Hunters color values decreased in proportion to amount of chlorella added. No significant differences were observed between the sensory properties of chlorella and ordinary soybean curds. Microbial counts of soybean curd stored in sterilized distilled water as tofu-immersion solution increased, whereas pH decreased during storage at $15^{\circ}C$. After 5 days storage, microbial counts of the soybean curds containing 0.5 and 1.O% chlorella were lower than that of the ordinary soybean curd. These results imply that chlorella is a useful additive to suppress the proliferation of aerobic microorganism in soybean curd at the optimal concentration of chlorella around 1%.

클로렐라를 첨가하여 기능성 두부를 제조함에 있어 클로렐라의 첨가량이 두부의 품질에 미치는 영향을 조사하였다. 건조 대두를 기준으로 클로렐라를 0.5-2.0% 첨가하여 제조한 두부의 수율, 물성, 색도, 저장성 및 관능적인 특성을 클로렐라를 첨가하지 않고 제조한 일반두부와 비교하였다. 수율은 클로렐라를 1% 첨가한 경우 일반두부에 비하여 10% 이상 향상되었다. 클로렐라를 첨가함으로써 두부의 물성 중 견고성, 검성과 씹힘성이 증가하였으며, 색도는 L값, a값, b값 모두 첨가량에 비례하여 감소하였다. 관능적 특성은 조직감 이외의 항목에서는 일반두부와 통계적으로 유의적인 차이가 얼었다. 제조한 두부를 $15^{\circ}C$로 보관하면서 pH와 총균수의 변화를 측정한 결과 클로렐라를 0.5-1.0% 첨가한 두부에서 pH하락과 미생물 생육이 효율적으로 지연되었다.

Keywords

References

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