• The Korean Journal of Food And Nutrition
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• v.20 no.2
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• pp.158-163
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• 2007

The compositions of tofus made with Baktae and Huktae were compared to those made with other respective types of soybeans. The lipid and protein contents of Baktae were 20.8% and 39.7%, while those of Huktae were 15.8% and 41.1%, respectively. In both soybean types, linoleic acid(18:2), oleic acid(18:1), and palmitic acid(16:0) accounted for more than 80% of the total fatty acids. The tofu made from Baktae was whiter than the tofu made from Huktae, as exhibited by a higher Hunter's L-value. The lipid content of the Baktae tofu(4.41%) was higher than that of the Huktae tofu(3.26%). The amino acid compositions of the Huktae and Baktae tofus were similar, with glutamic acid and aspartic acid being the most abundant amino acids in both tofus. However, the content of the limiting amino acid, methionine, increased 2.5-fold in the tofus as compared to the soybeans, on a per gram protein basis. Isoflavones were lost during tofu making as contents for the tofu were 20${\sim}$25% of those for the soybeans.

• Journal of Life Science
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• v.19 no.4
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• pp.486-491
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• 2009

This study was conducted to investigate microbial distribution in the processing steps and to estimate quality index and shelf life of packaged Tofu (soybean curd). Sanitation and safety of Tofu were analysed in aspects of total viable counts (TVCs) and coliforms. Organoleptic deterioration was observed from some packaged Tofu when their TVCs were over $10^6\;CFU/g$. The controlled simply packaged Tofu and sterilized Tofu with TVCs of under $10^5\;CFU/g$ were 32.0% and 86.9% of the total samples, respectively. Also, the controlled simply packaged Tofu and sterilized Tofu with negative coliforms were 12.0% and 83.7% of the total samples, respectively. TVCs and coliforms increased in some processing steps, which include washing and soaking of raw soybeans, and formation and 1st cooling of packaged Tofu. Increases of TVCs and coliforms in the washing and soaking step were due to contamination from the soaking tank and airborne bacteria, whereas increases of TVCs and coliforms in the grinding step were due to contaminations from the grinder, line and reserving tank. TVCs and coliforms increased in the formation and 1st cooling step of packaged Tofu due to contaminations from filter wools, trays, employee's hands, cooling water, formed products and filter wools.