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큰느타리버섯 균사체를 증식시킨 콩을 첨가제조한 두부의 품질특성
이가순(Ka-Soon Lee),김홍규(Hong-Kyu Kim),오만진(Man-Jin Oh) 한국식품영양과학회 2006 한국식품영양과학회지 Vol.35 No.8
큰느타리버섯 균사체를 증식시킨 콩을 첨가하여 버섯의 맛과 성분이 첨가된 기능성 두부를 제조하여 품질특성을 조사하였다. 버섯균사체가 증식된 콩의 성분 중 단백질 및 회분의 함량은 43.23 및 6.34%로 일반 콩의 40.42 및 5.90%에 비하여 높았고 지질과 총당의 함량은 낮았으며 무기질 중 Mg과 Ca의 함량은 높았고 P의 함량은 낮았다. 균사체를 증식시킨 콩을 일반 콩에 대하여 25% 첨가 시까지는 두부제조가 가능하였으나 30% 이상 첨가 시부터는 성형이 제대로 이루어지지 않았다. 균사체를 증식시킨 콩의 첨가비율에 따라 제조한 두부 조직내부의 초미세구조를 촬영한 결과 버섯균사체를 증식시킨 콩의 첨가량이 높은 두부에서는 다당체 간의 응집반응으로 거대분자가 만들어져서 단백질의 응고 조직 간에 공극이 커져있음을 볼 수 있었다. 또한 5~10% 첨가 시 두부의 수율이 약 1.5~3.7% 증가하였다. 두부의 물리적 특성은 균사체를 증식시킨 콩을 20% 첨가 시까지는 첨가량이 클수록 두부의 hardness가 증가하였고 cohesiveness, chewiness, springiness 및 gumminess 등은 5~10% 첨가 시에 무첨가구보다 높은 경향이었다. 관능검사 결과 두부제조 시 버섯균사체를 증식시킨 콩의 첨가비율이 증가할수록 버섯향이 진하다는 결과를 보여주었으나 기호도면에서 5~15% 첨가하였을 때 버섯 향 및 전체적인 맛에 대한 기호도가 무첨가구보다 유의적으로 높게 나타났다. The effects of the addition of soybeans cultured by mycelia of Pleurotus eryngii (SMP) on the characteristics of tofu were studied. Protein and ash contents of SMP were higher than those of untreated soybeans: 43.23 and 6.34% for treated soybeans, respectively, and 40.42 and 5.90% for untreated soybeans. But lipid and carbohydrate contents of SMP were lower. For minor elements, Mg and Ca contents of SMP were higher and P was lower than control. Tofu could be manufactured when SMP was added below 25% to the untreated soybean. In scanning electron microscopic observation, tofu tended to break down as the ratio of SMP was over 25% to the untreated soybean. The addition of SMP (5~15%) increased the yield of tofu to 1.5~3.5%. In textural characteristics, hardness of tofu increased as the ratio of SMP increased up to 20%. Cohesiveness, chewiness, springiness and gumminess were high in tofu which was made with 5~10% SMP. Savory taste and overall acceptability of the tofu prepared with 5~15% SMP were higher than those of control when evaluated by sensory test.
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이가순(Ka-Soon Lee),김관후(Gwan-Hou Kim),성봉재(Bong-Jae Seong),김선익(Sun-Ick Kim),한승호(Seung-Ho Han),이석수(Sox-Su Lee),송미란(Mi-Ran Song),이규희(Gyu-Hee Lee) 한국식품영양과학회 2013 한국식품영양과학회지 Vol.42 No.12
In order to use the excellent features of saponin and phenolic compounds in the leaf and fruit of ginseng, ginseng fruit Yakgwa (GFY), ginseng leaf Yakgwa (GLY) and ginseng root Yakgwa (GRY) were made via adding the fruit, leaf and root powder in the process of making Yakgwa, and the properties were investigated. When making Yakgwa, GFY and GLY had superior expansion compared to GRY. 2.5-GFY (added 2.5% ginseng fruit powder) and 2.5-GLY (added 2.5% ginseng leaf powder) increased about 1.68 times and had better expansion than the control; however, when more amount of fruit and leaf were added, the expansion was decreased. The GFY and GLY showed green and red color, and the brightness and yellowness were decreased. Oil absorption during making Yakgwa showed to increase as the amount of fruit and leaf powder were increased regardless of the ginseng parts. Hardness of Yakgwa increased as the root additives were increased, and it decreased when leaf and fruit were added. The results of sensory evaluation on ginseng-based Yakgwa showed that oily taste was lowered as the amount of fruit and leaf additives were increased, which had increased the preference. On the overall preference of Yakgwa, 5.0-GFY, 2.5-GLY and 7.5-GRY was high, which contained 2.30 mg/g, 1.02 mg/g, and 0.91 mg/g of saponin, respectively.
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