• 한국식품저장유통학회지
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• 제23권6호
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• pp.832-838
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• 2016

두부는 단백질 식품으로서 기호성이 높고 소화율이 높지만 보존성이 극히 불량한 것이 단점이다. 본 연구의 목적은 클로렐라 생균 분말을 유기농 두부에 첨가할 경우 두부의 수율, 품질, 저장성에 미치는 영향을 조사하였다. 건조 대두를 기준으로 클로렐라 분말을 0.5~2% 첨가하여 제조한 두부의 수율, 물성, 색도, 저장성 및 관능적인 특성을 일반 두부와 비교 하였다. 클로렐라 두부의 수율은 일반 두부에 비하여 10%이상 향상 되었다. 클로렐라를 첨가함으로써 두부의 물리성 중 견고성, 검성과 씹힘성이 증가 하였으며, 색도는 L값, a값, b값 모두 첨가량에 비례하여 감소하였다. 두부를 $4^{\circ}C$ 저장하면, 일반 두부의 총균수는 클로렐라 두부보다 높은 반면 pH는 감소하였다. 저장 7일 후, 2% 클로렐라 두부의 총균수가 일반 두부에 비해 현저히 억제되었다. 클로렐라 두부 저장기간의 증가에 따라 두부의 L값과 a값이 증가하였으나 b값은 낮았다. 따라서 클로렐라 생균 분말을 첨가하면 투부의 저장성 향상에 기여할 뿐만 아니라 유기농 두부의 수율, 품질과 저장성을 증진하는데 효과적인 첨가물임을 확인되었다.

• 한국식품영양학회지
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• 제27권2호
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• pp.302-309
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• 2014

In this study, the characteristics of soybeans with different cultivation methods depending on their origins and the properties of tofu made from these soybeans were studied. The isoflavone content was higher in the general Korean soybeans compared to the organic American soybeans. There were no significant differences among the Chinese soybean samples, so the cultivar method was considered to have a greater effect on the isoflavone contents rather than the cultivation method. The protein contents were higher in the tofu made from the general Chinese soybeans and the organic Korean soybeans. Furthermore, the tofu made from the organic Chinese soybeans contained the least amount of proteins. Isoflavone contents were not significantly different among the samples. Texture profile analyses consisting of hardness, cohesiveness, adhesiveness, springiness, and gumminess were all shown to be higher in the organic tofu than in general tofu, with the exception of adhesiveness. In sensory evaluation, color and texture were significantly different according to the samples, and the differences were found to be affected more by the origin of soybeans rather than the cultivation methods. According to this study, the physicochemical properties of the soybeans and tofu seemed to be influenced by the cultivation region rather than the methods.

• 한국유기농업학회지
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• 제26권2호
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• pp.181-202
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• 2018

Most of eco-friendly agrifood processing enterprises in Korean rural area are small and medium-sized business. For this reason, it's hard for eco-friendly agrifood processing enterprises to neither analyze business performance for efficient business management nor establish their own business plan for rational decision-making. Therefore it's necessary to design effective mathematical programming model and to make practical application which can support rational management decision-making ensuring the stable business activity of eco-friendly agrifood processing enterprises. Accordingly this paper focuses on the designing and its application of multi-objective mathematical programming model using goal programming to support rational decision-making of eco-friendly agrifood processing enterprise. Hansalimanseongmachum Food Inc. which runs soy bean processing business making tofu based on regional-based soybean farms around Anseong City will be the specific case to apply multi-objective mathematical programming model in practice. And it will suggest measures to support rational management decision-making of other eco-friendly agrifood processing enterprises.