• 한국식품조리과학회지
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• 제8권2호
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• pp.117-122
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• 1992

Tom coagulated with $CaCl_2$ was used to make high-Ca soy milk, named tofu milk. Physicochemical analysis of regular soy milk and tofu milk adjusted at various pH and/or heat-treated was carried out. Unheated and heat treated tofu milk kept stable conoldal state at pH 8. The solubility of soy milk was low at pH 4 but increased gradually at higher pH, while mat of tofu milk was almost unchanged between pH 4 and pH 7 but increased rapid1y above pH 8. At pH 8, the viscosity of tofu milk was almost the same as soy milk, while mat of heat-heated tofu milk was much higher man that of soy milk. Especially, steamed tofu milk seemed to be a thick paste unable to drink, but autoclaved tofu milk was suitable to drink. Phytic acid content of tofu milk was somewhat lower man mat of soy milk.

• 한국식품영양학회지
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• 제9권4호
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• pp.529-535
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• 1996

This study was performed to investigate some quality characteristics of 새려 prepared from soybean milk and various seaweed(Undaria pinnatifida, Laminaria japonica, Porpyra tenera, Enteromorpha sp., Codium sp.) pulps in the ration of 9:1(v:v) with 20% MgCl2. The yields of tofu containing Undaria pinnatifida, Laminaria japonica, or Enteromorpha sp. increased but porphyra tenera, Codium sp. decreased in comparison with tofu prepared from whole soybean milk. The protein content of tofu containing Undaria pinnatifida, Laminaria japonica, Porphyra tenera, or Codium sp. increased but Enteromprpha sp. decreased in comparison with the tofu prepared from whole soybean milk. The content of Ca in Undaria pinnatifida, Porphyra tenera added tofu was higher than that of the tofu prepared from whole soybean milk or other seaweeds added tofu. In sensory evaluation the texture, color, taste of tofu were favored with the addition of sea mustard(Undaria pinnatifida) pulp than that of the tofu prepared from whole soybean milk or tofu prepared other seaweed. Tofu prepared was possible with adding 0.5~1.5% sea mustard to soybean milk but the feasible added amount level was 1% of sea mustard. The yields, protein Ca, and K content of tofu were increased by the more adding amount of sea mustard tan tat of the tofu prepared from whole soybean milk. The hardness values of 1% sea mustard added tofu were decreased than that of the tofu prepared from whole soybean milk ; on the other hand, elasticity, cohensiveness, gumminess and brittleness of tofu with sea mustard increased. The L and a values of tofu were lower and b values were higher with the addition of 1% sea mustard. The content of histidine, tyrosine, leusine, and phenylalanine were decreased but the other amino acid were increased in tofu prepared from 1% sea mustard pulp added to soybean milk. The saturated fatty acid and monoene fatty acid content of tofu were increased and C18:2, C18:3(${\gamma}$), C18:3, C20:5 of polyene fatty acid were slightly decreased in tofu prepared from 1% sea mustard pulp added to soybean milk.

• 동아시아식생활학회지
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• 제22권3호
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• pp.386-391
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• 2012

The principal objective of this study was to evaluate the quality characteristics of black garlic milk tofu prepared with five different levels (0%, 0.5%, 1%, 1.5%, and 2.0%) of black garlic concentrate (BG0~BG4). We conducted the pH, total phenol and flavonoids, Hunter's color values, mechanical characteristics, and a sensory evaluation analysis of black garlic milk tofu. The total phenol and flavonoid content of black garlic concentrate were 1.67mg/100 g and 1.07 mg/100 g. The more black garlic concentrate increased, the more lightness (L) decreased, but redness(a) and yellowness (b) increased. The hardness, gumminess, and chewiness scores significantly increased (p<0.05) in all black garlic milk tofu samples. In color, taste, flavor, texture, and overall quality, the score of milk tofu with 1.0% black garlic concentrate (BG2) increased the most.

• Applied Biological Chemistry
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• 제28권2호
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• pp.56-61
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• 1985

전기전도도법과 화학적 분석방법을 병행하여 두부의 제조공정중 Ca염의 수지를 분석하였다. 전기전도도법에 의한 Ca염의 수지분석(收支分析)이 $CaSO_4$를 응고제로 사용한 경우에는 불가능하였으나, $CaCl_2$를 응고제로 사용한 경우에는 화학적 방법에 의해 구한 것과 잘 일치하였다. 두유 및 두부의 제조공정중 대두에서 두유로 이동되는 고형분량과 Ca량은 각각 66%, 63%였고, 대두에서 두부로 이행되는 고형분은 47.8%였다. $CaCl_2$를 응고제로 사용한 경우 두부중 Ca 농도$(Y_{Tofu},\;mg{\cdot}Ca/g{\cdot}Tofu,\;wet\;basis)$ 및 순물중 Ca농도$(Y_{drained\;soln},\;mg{\cdot}Ca/ml{\cdot}drained\;soln)$는 두유중 첨가되는 $CaCl_2$의 량$(C,\;mg{\cdot}CaCl_2/ml{\cdot}soy\;milk)$에 비례해서 증가하였고, $81{\pm}0.5%$의 수분을 포함한 두부에 대하여 r=0.9898에서의 관계를 $Y_{Tofu}=0.3369C+1.2689$ 얻었고, 순물에 대해서는 r=0.9991에서 $Y_{drained\;soln}= 0.2899C+0.0399$의 관계를 보였다. $CaCl_2$를 응고제로 사용할 경우 원료대두를 제외한 모든 공정에서 전기전도도법에 의해 Ca 농도를 측정할 수 있음이 밝혀졌다.

• Journal of Nutrition and Health
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• 제27권5호
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• pp.473-482
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• 1994

This study was to compare the bioavailability of calcium from anchovy and tofu to those of calcium from calcium carbonate(CaCO3)as the control diet and non-fat dry milk(NFDM). Rats weighing 50-60g were placed on experimental diets and deionized water at free access for 4 weeks. Diets contained 0.2% calcium from calcium-carbonate, NFDM, anchovy, tofu or 0.5% calcium as obtained were as follows : 1) No significant differences in the apparent absorption of calcium(62.5%-71.0%) were observed in the rats fed four different calcium sources at the level of 0.2% while 0.5% calcium diet group apparently absorbed calcium less efficiently(52.2%). 2) Bone length of tibia and femur was not significantly different among the groups, though 0.5% calcium of control group showed slightly longer length. 3) Tibia fat-free dry weights of 0.2% calcium of NFDM and anchovy diet groups were not significantly different from that of 0.5% calcium of control group. For femurs NFDM, anchovy and tofu groups were similar in their fat-free dry weight to that of 0.5% calcium group. 4) For calcium contents tibia contents tibia from anchovy treated group showed higher value than calcium-carbonate and tofu groups and the value was not significantly different from that of 0.5% calcium group. In femur NFDM, tofu and calcium-carbonate groups were not significantly different in their calcium content but 0.5% calcium group had higher level of calcium than 0.2% calcium groups. 5) The normalized values(NV) show that there was no significant differences in NV among 0.2% CaCO3 anchovy and tofu groups, while NV of NFDM group was significantly lower than that of calcium-carbonate group. NV of 0.5% calcium group was a little more than 50% of those in 0.2% calcium groups. Though the values obtained for the calcium bioavailability were somewhat variable among experimental products, it was demonstrated that anchovy and tofu are as good as NFDM for the dietary calcium provider when calcium intake is at marginal level.

• Preventive Nutrition and Food Science
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• 제10권3호
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• pp.224-230
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• 2005

The effects of low viscosity chitosan on the rheological properties of soymilk using a model system and on tofu qualities were examined. The flow behavior of soy milk with chitosan closed the Newtonian flow and stabilized according to increasing chitosan concentration. The soymilk containing $glucono-\delta-lactone$ exhibited a more pseudoplastic flow behavior compared with that of the control soymilk. The addition of low viscosity chitosan to the tofu preparation did not significantly affect its physicochemical properties. However, the results of the TEM image and instrumental textural properties showed that low viscosity chitosan affected the construction of the tofu structure. Chitosan tofu had low scores across the whole field of appearance in the sensory evaluation, and its overall eating quality was scored significantly lower. These results suggest that the addition of low viscosity chit os an affects the quality of tofu, which changes according to the degree of polymerization and concentration of chitosan.

• 한국식품영양과학회지
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• 제32권1호
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• pp.75-81
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• 2003

전지활성 생대두미세분말(micronized full-fat soyflour, MFS)로부터 제조된 두유는 의가소성 의 비뉴턴성 유체로서, 고형분 증가와 응고제의 첨가 및 가열에 따라 점도가 증가하였다. MFS용액은 열처리에 따른 점도가 급격하게 증가되는 시점의 온도는 응고제의 첨가 및 단백질의 함량이 증가함에따라 낮아졌다 충진형 전두부제조에 적합한 응고제는 가열된 MFS용액에 응고제 첨가 후 MFS용액의 점도를 완만하게 변화시키는 GDL, MgSO$_4$가 적 합한 것으로 나타났으며 전두부용 응고제는 0.1% salt, 0.1% GDL, 0.2% MgSO$_4$ㆍ7$H_2O$로 조제되었다. 고형분과 물의 비율이 1 : 6.0인 MFS60용액을 121$^{\circ}C$에서 3분간 가열하여 응고제를 첨가하여 제조된 전두부는 견고성과 깨짐성이 양호한 조직감을 나타내었으며, 여기에 SPI를 첨가하여 총단백질이 7.1%인 MFSS60용액으로 제조된 전두부의 경도와 깨짐성(brittleness)은 각각 120 g, 176 g으로 조직감이 개선되었다.

• 한국수산과학회지
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• 제41권2호
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• pp.77-83
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• 2008

This study investigated the quality of tofu prepared by treating soybean milk with deep seawater as a coagulant. The quality and shelf-life of the tofu prepared using the deep seawater coagulant were determined and compared to those using $CaSO_4$, surface seawater, and intermediate seawater coagulant. The tofu made with the deep seawater coagulant was firmest. In addition, the deep seawater tofu product had more, smaller particles in the microscopic view, compared to the tofu made from surface and intermediate seawater coagulants. The deep seawater tofu product had the lowest viable cell counts and turbidity. In addition, the deep seawater tofu product had a longer extended shelf-life. From these results, deep seawater appears to improve the texture, taste, and shelf-life of tofu when used as a coagulant.

• 한국식품저장유통학회지
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• 제18권6호
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• pp.961-966
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• 2011

본 연구는 버섯성분을 함유한 두부의 면역조절물질로의 가치를 평가하고자 수행하였다. 표고버섯(Letino edodes)과 민자주방망이버섯(Lepista nuda)의 자실체와 균사체를 두유에 첨가하고 응고제로 $CaSO_4{\cdot}2H_2O$ 또는 젖산발효추출물을 사용하여 두부를 만들었다. 두부와 버섯성분이 함유된 두부의 영양성분을 분석하였다. Sandwich ELISA를 이용하여 비장세포 배양액에서의 IFN-${\gamma}$와 IL-4및 TNF-${\alpha}$농도를 분석하였으며, 또한 혈장과 비장세포 배양액에서 IgG1, IgG2a 및 IgE등의 농도를 측정하였다. 조단백과 조지질은 버섯성분을 함유한 두부에서 감소되었으나, 인은 유의적으로 증가하였다. IFN-${\gamma}$는 자실체나 두부를 투여한 생쥐에서 유의적으로 감소하였으며, IL-4는 표고버섯 자실체가 함유된 두부를 투여한 생쥐에서 크게 감소하였다. TNF-${\alpha}$는 표고버섯 성분을 함유한 두부를 투여한 생쥐에서 유의적으로 증가하였다. 혈장의 IgG1은 거의 모든 실험군에서 증가되었으나, IgG2a는 대조군에 비해 큰 변화가 없었다. 비장임파구 배양액에서 측정한 IgG1 와 IgG2a의 농도는 자실체나 균사체를 첨가한 두부의 대부분의 그룹들에서 현저하게 높게 나타났다. IgE의 혈장농도는 두부나 표고버섯을 투여한 생쥐에서 크게 증가하였으나 버섯 성분을 첨가한 두부 투여 생쥐그룹에서는 그 생성이 억제되었다. 이러한 결과들은 버섯 성분을 함유한 두부들이 면역활성에 영향을 준다는 것을 나타내며, 면역활성의 관점에서 두부와 표고버섯의 혼합물은 개발가치가 있는 것으로 사료된다.

• 대한지역사회영양학회지
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• 제22권5호
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• pp.387-400
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• 2017

Objectives: This study was designed to find out factors that are needed to be improved for the Buddhist training environment of Sramanera Sramanerika monks, who have been newly adapted for their life style after becoming a monk, and to provide basic data for the development of the standard diet in Buddhist temples. Methods: A self-administered questionnaire was applied to 365 Sramanera Sramanerika monks at 11 Buddhist monk universities. The questionnaire was designed to investigate their dietary habits, dietary evaluation, satisfaction of food service, and food preferences. Results: The study population consisted of 52.6% men, and 47.4% women. The subjects who had a vegetarian diet before joining the Buddhist priesthood were 27.7% women, and 13.5% men (p<0.01). 42.2% of the total subjects felt that they are healthy now and 19.4% felt weak. The most difficulty of dieting adaptation as soon as entering the priesthood was the strict diet rules (42.9%). The subjects considered health or nutrition (40.0%) highly when having meals. 94.8% women, 84.1% men ate breakfast every day (p<0.001). Women (55.4%) frequently ate snacks more than men (26.6%) (p<0.001). The results of the dietary evaluation indicated that the intake of milk, soy milk or dairy products and beans or tofu received lower than 3 points and women had lower point result than men (p<0.001). Foods with higher preference were grilled mushrooms, grilled laver, miso stew, sweet and sour mushrooms, steamed tofu with seasoning. Conclusions: Women were more interested in their health than men but they also required to improve the nutritional eating habits. It appeared that the lower intake rates of the calcium containing food (milk and dairy), and proteins (beans and tofu) could result in nutritional imbalance. Therefore, it is necessary to offer food based on the standard menu plan with consideration given to their food preferences in order to maintain their health and desirable dietary habits.