Effects of natural additives on rheological properties of whole tofu (Chundubu)

초록

Effects of natural additives of spinach, carrot, cheddar cheese, egg, safflower seed, and red ginseng extract on whole tofu(chundubu) were examined by analyzing color ad texture. Full-fat soy flour was prepared by passing through a 300-mesh sieve and most of natural additives were freeze-dried. Tofu was made by adding glucono-δ-lactone to soymilk with full-fat soy flour, distilled water and natural additives, molding and heating at 95℃ for 30 min without pressing. There were no significant color differences among samples with carrot, cheddar cheese and egg powders, and red ginseng extract; however, significant differences were observed between samples with spinach powder and those with safflower seed. As the concentration of natural additives except spinach and carrot increased, hardness of tofu increased significantly. The best whole tofu was obtained at concentration of 5% in the case of spinach and carrot powder, 15% with cheddar cheese and egg powder, and 1% with safflower seed and red ginseng extract.