The purpose of this study was to formulate the optimal ratio of tofu ice cream made with crushed tofu and soybean milk. Also, to compare characteristics of tofu ice cream and soybean ice cream. Mix viscosity, overrun and melting down are measured as characteristics of ice cream. The optimal mixing ratio of tofu ice cream was determined by response surface methodology based on overall quality. As a result of optimization, tofu ice cream was made with 65.90% tofu cream (9% solid contents), 4.35% whipping cream, 14.35% canola oil, 15.00% sugar, 0.2% emulsifier and 0.2% guar gum. Soybean ice cream made with three different treated (blanched, steamed, roasted) soybean and each preprocess are treated for 0-20 min. Mix viscosity was enhanced preprocessing time increasing. Also, overrun and melting down was decline preprocessing time increased. As a result of comparison of ice cream overall quality, 15 min roasted soybean ice cream was shown the best quality.

서 론
 재료 및 방법
  재료
  두부아이스크림의 제조
  아이스크림 배합조건 설정
  아이스크림 배합비의 최적화
  콩아이스크림의 제조
  아이스크림 믹스의 점도(mix viscosity) 측정
  아이스크림믹스의 관능검사
  통계처리
 결과 및 고찰
  두부아이스크림 배합조건 선정
  두부아이스크림 배합비의 최적화
  아이스크림믹스의 점도 비교
  아이스크림의 오버런 특성비교
  아이스크림의 녹아내리는 정도 비교
  아이스크림의 관능특성
 요 약
 감사의 글
 References

• 박명철(경희대학교식품생명공학과) | Myeong-Chul Park
• 박윤환(모두드림㈜) | Yoon-Hwan Park
• 김현석(안동대학교식품생명공학과) | Hyun-Seok Kim
• 백무열(경희대학교식품생명공학과) | Moo-Yeol Baik
• 김병용(경희대학교식품생명공학과) | Byung-Yong Kim Corresponding author