논문 상세보기
pp.529-535
두유에 해조류(미역, 다시마, 김, 파래, 청각) 마쇄물을 10% 혼합(대두에 대하여 1∼5%)하여 20% Mgcl_2로 만든 해조두부와 일반두부의 품질특성을 비교한 결과 미역첨가 두부가 가장 양호하였다. 두부수율은 일반두부에 비하여 김, 청각 첨가두부만이 낮았고, 단백질함량은 파래첨가 두부만 낮았다. 해조두부의 관능평가결과 미역첨가 두부가 맛, 색, 조직감이 우수하여 기호성을 향상시킬 수 있었다. 두부의 무기질 함량은 청각첨가 두부가 가장 낮았고, Mg, K, Ca, Na순이었다. 미역의 첨가량이 증가할수록 대조구의 두부보다 수율, 단백질, 및 무기물 함량이 증가하였고, 관능평가결과 1% 첨가시양호하였다. 이때 Ca, K등의 함량이 증가하였다. 미역마쇄물을 1% 첨가한 두부는 경도는 감소하였으나 탄성, 점성, 씸힘성, 껌성이 증가되었고, Hunter색도는 L, a값이 저하되었으나 b값이 증가되었고, 아미노산 함량의 경우 히스티딘, 티로신, 루신, 페닐알라닌만 감소하였다. 티로신과 리신은 뚜렷한 변화가 있었고, 지방산 함량은 포화지방산 및 일가불포화지방산은 증가하였으나 다가불포화지방산은 약간 감소하였다.
This study was performed to investigate some quality characteristics of tofu prepared from soybean milk and various seaweed(Undaria pinnatifida, Laminaria japonica, Porphyra tenera, Enteromorpha sp., Codium sp.) pulps in the ratio of 9:1(v:v) with 20% MgCl_2. 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 Enteromorpha 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 orther 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 than 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 valuse were higher with the addition of 1% sea mustard. The content of histidine, tyrosine, leusine, and pyenylalanine were decreased but the other amino acid were increased in tofu prepared from 1% sea mustard pulp added to soybean milk. The saturated farry acid and monoene fatty acid content of tofu were increased and C_18:2, C_18:3(γ), C_18:3, C_20:5, of polyene fatty acid were slightly decreased in tofu prepared from 1% sea mustard pulp added to soybean milk.
