메뉴 건너뛰기




Volumn 37, Issue 5, 1997, Pages 1463-1471

A small scale method for the production of soymilk and silken tofu

Author keywords

[No Author keywords available]

Indexed keywords

GLYCINE MAX;

EID: 0030827694     PISSN: 0011183X     EISSN: None     Source Type: Journal    
DOI: 10.2135/cropsci1997.0011183X003700050008x     Document Type: Article
Times cited : (31)

References (35)
  • 1
    • 0003497429 scopus 로고
    • Method 46-09, approved October 1975, reviewed October 1982, AACC, St. Paul, MN
    • American Association of Cereal Chemists. 1983. Approved methods of the AACC, 8th Ed., Method 46-09, approved October 1975, reviewed October 1982, AACC, St. Paul, MN.
    • (1983) Approved Methods of the AACC, 8th Ed.
  • 3
    • 0002832217 scopus 로고
    • Texture profile analysis
    • Bourne, M.C. 1978. Texture profile analysis. Food Tech. 42:62-72.
    • (1978) Food Tech. , vol.42 , pp. 62-72
    • Bourne, M.C.1
  • 4
    • 0004986912 scopus 로고
    • Registration of soybean germplasm which lacks lipoxygenase isozymes
    • Davies, C.S., and N.C. Nielsen. 1987. Registration of soybean germplasm which lacks lipoxygenase isozymes. Crop Sci. 27:370-371.
    • (1987) Crop Sci. , vol.27 , pp. 370-371
    • Davies, C.S.1    Nielsen, N.C.2
  • 5
    • 0023439672 scopus 로고
    • Flavor improvement of soybean preparations by genetic removal of lipoxygenase
    • Davies, C.S., S.S. Nielsen, and N.C. Nielsen. 1987. Flavor improvement of soybean preparations by genetic removal of lipoxygenase. J. Am. Oil Chem. Soc. 64:1428-1433.
    • (1987) J. Am. Oil Chem. Soc. , vol.64 , pp. 1428-1433
    • Davies, C.S.1    Nielsen, S.S.2    Nielsen, N.C.3
  • 6
    • 1842369841 scopus 로고
    • Performance of public and private soybeans in Indiana, 1990
    • Agric. Exp. Stn., Purdue Univ., W. Lafayette, IN
    • Day, K.M., and W.P. Lorton. 1990. Performance of public and private soybeans in Indiana, 1990. Purdue Agricultural Experiment Station Bulletin No. 603. Agric. Exp. Stn., Purdue Univ., W. Lafayette, IN.
    • (1990) Purdue Agricultural Experiment Station Bulletin No. 603. , vol.603
    • Day, K.M.1    Lorton, W.P.2
  • 7
    • 0000370168 scopus 로고
    • Photoelectric color difference meter
    • Hunter, R. 1958. Photoelectric color difference meter. J. Opt. Sec. Amer. 48:985-990.
    • (1958) J. Opt. Sec. Amer. , vol.48 , pp. 985-990
    • Hunter, R.1
  • 8
    • 0011491893 scopus 로고
    • Influence of soybean variety and method of processing in tofu manufacturing: Comparison of methods for measuring soluble solids in soymilk
    • Johnson, L.D., and L.A. Wilson. 1984. Influence of soybean variety and method of processing in tofu manufacturing: comparison of methods for measuring soluble solids in soymilk. J. Food Sci. 49: 202-204.
    • (1984) J. Food Sci. , vol.49 , pp. 202-204
    • Johnson, L.D.1    Wilson, L.A.2
  • 9
    • 0002060237 scopus 로고
    • Flavors derived from linoleic and linolenic acid hydroperoxides
    • Kalbrener, J.E., K. Warner, and A.C. Eldridge. 1974. Flavors derived from linoleic and linolenic acid hydroperoxides. Cereal Chem. 51:406-416.
    • (1974) Cereal Chem. , vol.51 , pp. 406-416
    • Kalbrener, J.E.1    Warner, K.2    Eldridge, A.C.3
  • 10
    • 0346140646 scopus 로고
    • Mutants of soybean storage proteins induced with gamma-ray irradiation. III. Crude protein and oil contents of mutant strain of 11S subunits
    • Kiazuma, N., H. Odanaka, H. Sato, and H. Harada. 1990. Mutants of soybean storage proteins induced with gamma-ray irradiation. III. Crude protein and oil contents of mutant strain of 11S subunits. Jap. J. Breed. 40:504-505.
    • (1990) Jap. J. Breed. , vol.40 , pp. 504-505
    • Kiazuma, N.1    Odanaka, H.2    Sato, H.3    Harada, H.4
  • 11
    • 0000266477 scopus 로고
    • Inheritance of alleles for Cgy1 and Gy4 storage protein genes in soybean
    • Kitamura, K., C.S. Davies, and N.C. Nielsen. 1984. Inheritance of alleles for Cgy1 and Gy4 storage protein genes in soybean. Theor. Appl. Genet. 68:253-257.
    • (1984) Theor. Appl. Genet. , vol.68 , pp. 253-257
    • Kitamura, K.1    Davies, C.S.2    Nielsen, N.C.3
  • 12
    • 0004325594 scopus 로고
    • Polymorphism of glycinin in soybean seeds
    • Kitamura, K., Y. Toyokawa, and K. Harada. 1980. Polymorphism of glycinin in soybean seeds. Phytochemistry 19:1841-1843.
    • (1980) Phytochemistry , vol.19 , pp. 1841-1843
    • Kitamura, K.1    Toyokawa, Y.2    Harada, K.3
  • 14
    • 85007738453 scopus 로고
    • Effects of protein composition on gelation of mixtures containing soybean 7S and 11S globulins
    • Kohyama, K., M. Murata, F. Tani, Y. Sano, and E. Doi. 1995. Effects of protein composition on gelation of mixtures containing soybean 7S and 11S globulins. Biosci. Biotech. Biochem. 59:230-245.
    • (1995) Biosci. Biotech. Biochem. , vol.59 , pp. 230-245
    • Kohyama, K.1    Murata, M.2    Tani, F.3    Sano, Y.4    Doi, E.5
  • 15
    • 84987262275 scopus 로고
    • Yield and quality of tofu as affected by soybean and soymilk characteristics: Calcium sulfate coagulant
    • Lim, B.T., J.M. de Man, L. de Man, and R.I. Buzzell. 1990. Yield and quality of tofu as affected by soybean and soymilk characteristics: calcium sulfate coagulant. J. Food Sci. 55:1088-1092.
    • (1990) J. Food Sci. , vol.55 , pp. 1088-1092
    • Lim, B.T.1    De Man, J.M.2    De Man, L.3    Buzzell, R.I.4
  • 16
    • 0003127346 scopus 로고
    • The use of calcium salts for soybean curd preparation
    • Lu, J.Y., E. Carter, and R.A. Chung. 1980. The use of calcium salts for soybean curd preparation. J. Food Sci. 45:32-34.
    • (1980) J. Food Sci. , vol.45 , pp. 32-34
    • Lu, J.Y.1    Carter, E.2    Chung, R.A.3
  • 17
    • 0001493386 scopus 로고
    • Varietal and environmental differences in soybean glycinin and β-conglycinin content
    • Murphy, P.A., and A.P. Resurreccion. 1984. Varietal and environmental differences in soybean glycinin and β-conglycinin content. J. Agric. Food Chem. 32:911-915.
    • (1984) J. Agric. Food Chem. , vol.32 , pp. 911-915
    • Murphy, P.A.1    Resurreccion, A.P.2
  • 19
    • 0042258262 scopus 로고
    • Decrease in the gel strength of tofu caused by an enzyme reaction during soybean grinding and its control
    • Obata, A., and M. Matsuura, 1993. Decrease in the gel strength of tofu caused by an enzyme reaction during soybean grinding and its control. Biosci. Biotech. Biochem. 57:542-545.
    • (1993) Biosci. Biotech. Biochem. , vol.57 , pp. 542-545
    • Obata, A.1    Matsuura, M.2
  • 20
    • 1842372253 scopus 로고
    • Processing properties of domestic Japanese soybeans
    • Ogawa, I., and K. Saio. 1987. Processing properties of domestic Japanese soybeans. Rept. Natl. Food Res. Inst. 51:15-22.
    • (1987) Rept. Natl. Food Res. Inst. , vol.51 , pp. 15-22
    • Ogawa, I.1    Saio, K.2
  • 21
    • 51249181589 scopus 로고
    • Lipoxygenase and peroxidase activities of soybeans as related to the flavor profile during maturation
    • Rackis, J.J., D.J. Sessa, and D.H. Honig. 1979. Lipoxygenase and peroxidase activities of soybeans as related to the flavor profile during maturation. J. Am. Oil Chem. Sec. 56:262-271.
    • (1979) J. Am. Oil Chem. Sec. , vol.56 , pp. 262-271
    • Rackis, J.J.1    Sessa, D.J.2    Honig, D.H.3
  • 22
    • 1842328750 scopus 로고
    • Tofu processing characteristics of Japanese domestic soybeans
    • Saio, K. 1985, Tofu processing characteristics of Japanese domestic soybeans. Rept. Natl. Food Res. Inst. 47:128-149.
    • (1985) Rept. Natl. Food Res. Inst. , vol.47 , pp. 128-149
    • Saio, K.1
  • 23
    • 84948619183 scopus 로고
    • Food processing characteristics of soybean 11S and 7S proteins. Part I. Effect of difference of protein components among soybean varieties on formation of tofu-gel
    • Saio, K., M. Kamiya, and T. Watanabe. 1969. Food processing characteristics of soybean 11S and 7S proteins. Part I. Effect of difference of protein components among soybean varieties on formation of tofu-gel. Agr. Biol. Chem. 33:1301-1308.
    • (1969) Agr. Biol. Chem. , vol.33 , pp. 1301-1308
    • Saio, K.1    Kamiya, M.2    Watanabe, T.3
  • 24
    • 84987322085 scopus 로고
    • Food use of soybean 7S and 11S proteins. High temperature expansion characteristics of gels
    • Saio, K., I. Sato, and T. Watanabe. 1974. Food use of soybean 7S and 11S proteins. High temperature expansion characteristics of gels. J. Food Sci. 39:777-782.
    • (1974) J. Food Sci. , vol.39 , pp. 777-782
    • Saio, K.1    Sato, I.2    Watanabe, T.3
  • 25
    • 84981466858 scopus 로고
    • Differences in functional properties of 7S and 11S soybean proteins
    • Saio, K., and T. Watanabe. 1978. Differences in functional properties of 7S and 11S soybean proteins. J. Texture Studies 9:135-157.
    • (1978) J. Texture Studies , vol.9 , pp. 135-157
    • Saio, K.1    Watanabe, T.2
  • 26
    • 0039577108 scopus 로고
    • Food use of 7S and 11S proteins. Extraction and functional properties of their fractions
    • Saio, K., T. Watanabe, and M. Kaji. 1973. Food use of 7S and 11S proteins. Extraction and functional properties of their fractions. J. Food Sci. 38:1139-1144.
    • (1973) J. Food Sci. , vol.38 , pp. 1139-1144
    • Saio, K.1    Watanabe, T.2    Kaji, M.3
  • 27
    • 0002572752 scopus 로고
    • Relationship between soybean components and tofu texture
    • Schaefer, M.J., and J. Love. 1992. Relationship between soybean components and tofu texture. J. Food Qual. 15:536-539.
    • (1992) J. Food Qual. , vol.15 , pp. 536-539
    • Schaefer, M.J.1    Love, J.2
  • 28
    • 84985279290 scopus 로고
    • Yield and quality of tofu as affected by soybean and soymilk characteristics: Glucono-delta-lactone coagulant
    • Shen, C.F., L. de Man, R.I. Buzzell, and J.M. de Man. 1991. Yield and quality of tofu as affected by soybean and soymilk characteristics: glucono-delta-lactone coagulant. J. Food Sci. 56:109-112.
    • (1991) J. Food Sci. , vol.56 , pp. 109-112
    • Shen, C.F.1    De Man, L.2    Buzzell, R.I.3    De Man, J.M.4
  • 30
    • 0019217994 scopus 로고
    • The effect of different varieties of soybean and calcium ion concentration on the quality of tofu
    • Skurray, G., J. Cunich, and O. Carter. 1980. The effect of different varieties of soybean and calcium ion concentration on the quality of tofu. Food Chem. 6:898-905.
    • (1980) Food Chem. , vol.6 , pp. 898-905
    • Skurray, G.1    Cunich, J.2    Carter, O.3
  • 32
    • 0008765942 scopus 로고
    • Tofu from Japanese and United States soybeans
    • Smith, A.K., T. Watanabe, and A.M. Nash. 1960. Tofu from Japanese and United States soybeans. Food Technol. 14:332-336.
    • (1960) Food Technol. , vol.14 , pp. 332-336
    • Smith, A.K.1    Watanabe, T.2    Nash, A.M.3
  • 34
    • 85007807992 scopus 로고
    • Properties of soymilk prepared from soybeans of different varieties
    • Tezuka, M., T. Ono, and T. Ito. 1995. Properties of soymilk prepared from soybeans of different varieties. J. Jap. Sec. Food Sci. Technol. 42:556-561.
    • (1995) J. Jap. Sec. Food Sci. Technol. , vol.42 , pp. 556-561
    • Tezuka, M.1    Ono, T.2    Ito, T.3
  • 35
    • 0000427574 scopus 로고
    • Effect of soybean varieties on the yield and quality of tofu
    • Wang, H.L., E.W. Swain, W.F. Kwoleki, and W.R. Fehr. 1983. Effect of soybean varieties on the yield and quality of tofu. Cereal Chem. 60:245-248.
    • (1983) Cereal Chem. , vol.60 , pp. 245-248
    • Wang, H.L.1    Swain, E.W.2    Kwoleki, W.F.3    Fehr, W.R.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.