동결건조 조건과 천연 첨가물이 동결건조전두부의 수율과 수분흡수에 미치는 영향

초록

Drying yields and water absorption of freeze-dried whole tofu with natural additives were examined. Whole tofu was made by adding glucono-delta-lactone to soymilk with natural additives, molding and heating at 95 ℃ for 30 min without pressing. It was pre-frozen at -20℃ for 12, 24, 36 or 48 h and then dried at -54℃ for 24 or 48 h. Drying yields of tofu were in the range of 7.77∼4.78% when dried for 24 h and 7.27∼9.91% with 48 h drying. As pre-freezing and drying time increased, drying yields of whole tofu decreased significantly. Water absorption of freeze-dried whole tofu with natural additives except cheddar cheese was not different with drying time. The tendency was not affected by the concentration of the additives. Among freeze-drying conditions used, pre-freezing for 36 h and drying for 48 h resulted in higher drying yield and water absorption .