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마늘 첨가 두부 제조시 응고제가 물성에 미치는 영향
Effects of Coagulants on the Yield and Textural Properties of Soybean Curd (Tofu) Containing Garlic

박연주   (청운대학교 식품영양학과UU0001256  ); 오남순   (공주대학교 식품공학과 및 식품과학연구소UU0000178  ); 한민수   ((주)해찬들 식품연구소CC0043885  ); 박민경   (청운대학교 식품영양학과UU0001256  ); 인만진   (청운대학교 식품영양학과UU0001256  );
  • 초록

    초록이 없습니다.


  • 주제어

    garlic tofu .   coagulants .   yield .   textural properties.  

  • 참고문헌 (14)

    1. Kim, S. S., Park, M. K., Oh, N. S., Kim, D. c., Han, M. S. and In, M. J. (2003) Studies on quality characteristics and shelf-life of chlorella soybean curd (Tofu). J. Korean Soc. Agric. Chern. Biotechnol. 46, 12-15 
    2. Hwang, T. I, Kim, S. K, Park, Y S. and Byoun, K E. (2001) Studies on the storage of functional red soybean curd. 1. Korean Soc. Food Sci. Nut,: 30, 1115-1119 
    3. Park, Y J., Nam, Y L., Jeon, B. R., Oh, N. S. and In, M. J. (2003) Effects of garlic addition on quality and storage characteristics of soybean curd (Tofu). J. Korean Soc. Agric. Chern. Biotechnol. 46, 329-332 
    4. Jung, G. T., Ju, 1. 0., Choi, 1. S. and Hong, 1. S. (2000) Preparation and shelf-life of soybean curd coagulated by fruit juice of Schizandra chinensis RUPRECHT (omija) and Prunus mume (maesil). Korean 1. Food Sci. Technol. 32, 1087-1092 
    5. Jung, J. Y and Cho, E. 1. (2002) The effect of green tea powder levels on storage characteristics of tofu. Korean J. Soc. Food Cookery Sci. 18, 129-135 
    6. Kim, J. Y, Kim, J. H. and Moon, K D. (2000) Quality attributes of whole soybean flour tofu affected by coagulant and theirs concentration. Korean 1. Food Sci. Technol. 32, 402-409 
    7. Lee, S. M. and Hwang, 1. K (1997) Textural characteristics of soybean-curds prepared with different coagulants and compositions of soybean-curd whey. Korean J. Soc. Food Sci.13, 78-85 
    8. Yang, H. C. (1991) In Food Industry Semoonsa, Seoul, Korea. pp. 228-230 
    9. Lim, B. T., Man, J. M., Man, L. D. and Buzzel, R. 1. (1990) Yield and quality of tofu as affected by soybean and soymilk characteristics (calcium sulfate coagulant). 1. Food Sci. 55, 1088-1092 
    10. SPSS. (2000) SPSS Program (Version 10.0). SPSS Institute, Chicago, IL 
    11. Lee, K S., No, H. K and Meyers, S. P. (2001) Effect of chitosan as a coagulant on shelf-life of tofu prepared In commercial-scale. Food Sci. Biotechnol. 10, 529-533 
    12. Shen, C. E, Man, L. D., Buzzel, R. I. and Man, 1. M. (1991) Yield and quality of tofu as affected by soybean and soymilk characteristics (glucono-delta-Iactone coagulant), J. Food Sci. 56, 109-112 
    13. Kim, K T, Im, J. S. and Kim S. S. (1996) A study of the physical and sensory characteristics of ginseng soybean curd prepared with various coagulants. Korean J. Food Sci. Technol. 28, 965-969 
    14. Lee, H. 1. and Hwang, 1. K (1994) Textural characteristics and microstructure of soybean curds prepared with different coagulants, Korean J. Soc. Food Sci. 10, 284-290 
  • 이 논문을 인용한 문헌 (10)

    1. Park, Eo-Jin ; An, Sang-Hee 2006. "Quality Characteristics of Cuttlefish Inky Tofu Prepared with Various Coagulants" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 21(6): 653~660     
    2. Jeong, Chang-Ho ; Shim, Ki-Hwan ; Bae, Young-Il ; Choi, Jine-Shang 2008. "Quality Characteristics of Wet Noodle Added with Freeze Dried Garlic Powder" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 37(10): 1369~1374     
    3. Lee, Jung-Suk ; Kim, Gyo-Nam ; Jang, Hae-Dong 2008. "Effect of Red Ginseng Extract on Storage and Antioxidant Activity of Tofu" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 37(11): 1497~1506     
    4. Lee, Sang-Won ; Kang, Jong-Woo ; Kim, Jae-Yong ; Park, Kyung-Wuk ; Park, Seok-Kyu ; Joo, Ok-Soo ; Yee, Sung-Tae ; Seo, Kwon-Il 2010. "Immuno-Activities of Extracts of Tofu Fermented with Pleurotus eryngii Mycelia" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 39(1): 25~30     
    5. Choi, Goo-Hee ; Kim, Kyu-Chun ; Lee, Kyung-Haeng 2010. "Quality and Antioxidant Characteristics of Soft Tofu Supplemented with Red Ginseng Extract during Storage" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 39(3): 414~420     
    6. Kim, Hyo-Jin ; Lee, Seung-Hee ; Kim, Mee-Ree 2010. "Quality Characteristics of Spirulina Tofu Prepared with Different Coagulants" 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, 20(5): 769~775     
    7. Kim, Hyo-Jin ; Lee, Jee-Yeon ; Lee, Seung-Hee ; Lee, Kun-Jong ; Kim, Mee-Ree 2010. "Quality Characteristics of Tofu Prepared with Spirulina" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 26(6): 887~893     
    8. Lee, Yun-Rae ; Chung, Hun-Sik ; Seong, Jong-Hwan ; Moon, Kwang-Deog 2011. "Effect of Different Coagulants on Quality of Tofu Incorporated with Persimmon Fruit Powder" 한국식품저장유통학회지 = Korean journal of food preservation, 18(5): 678~683     
    9. Hwang, Cho-Rong ; Yoon, Hwan-Sik ; Kang, Min-Jung ; Sim, Hye-Jin ; Shin, Jung-Hye 2013. "Quality characteristics of tofu coagulated by deep ground sea-like water" 한국식품저장유통학회지 = Korean journal of food preservation, 20(5): 636~642     
    10. Lee, Kyoung-Hae ; Lee, Myung-Hee ; Kim, Kyung-Tack 2014. "Quality Characteristics of Tofu with Added Cowpea (Vigna unguiculata) Meal" 한국식품위생안전성학회지 = Journal of food hygiene and safety, 29(4): 363~369     

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