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환자용 균형영양식으로 제조를 위한 두부 아이스크림의 멸균선량 설정 및 배합 최적화

Selection of a Sterilization Dose and Formula Optimization of Tofu-based Ice Cream to Produce as the Balanced Nutritional Food for Patients

김재경|윤영민|송범석|송기영
(사)한국방사선산업학회 (Korean Society of Radiation Industry)|2020.06|방사선산업학회지 (Journal of Radiation Industry)|제14권 제2호|pp. 155-163|DOI 10.23042/radin.2020.14.2.155

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참고문헌

키워드

Gamma irradiationIce creamBalanced nutritional food for patientGuar gumNutritional fortification

초록

In this study, tofu-based ice cream manufacturing process was optimized to meet thestandards for balanced nutritional food for patients (BNFP). Tofu-based ice cream was gammairradiated with 0, 2, 4, 6, 8, and 10 kGy to find out optimal dose of sterilization, and guar gum (0,0.1, 0.2, 0.3 and 0.4%) and various flavors (0.1∼1.0%) also added for its texture and taste qualityimprovement. As a result, 2 kGy was a minimum dose for sterilizing tofu-based ice cream, and0.1% guar gum and 1.0% chocolate syrup showed the highest acceptability of sensory properties. Finally the tofu-based ice cream satisfied the standards for BNFP imposed by the Korea Ministry of Food and Drug Safety (KFDA) by fortifying 12 nutrients after the nutritional component analysis. It is expected that the gamma-irradiated tofu-based ice cream as a BNFP can be used to those who suffering from food intake restriction or disorder of digestive absorption under the guidance of a doctor or clinical nutritionist.

Abstract

In this study, tofu-based ice cream manufacturing process was optimized to meet thestandards for balanced nutritional food for patients (BNFP). Tofu-based ice cream was gammairradiated with 0, 2, 4, 6, 8, and 10 kGy to find out optimal dose of sterilization, and guar gum (0,0.1, 0.2, 0.3 and 0.4%) and various flavors (0.1∼1.0%) also added for its texture and taste qualityimprovement. As a result, 2 kGy was a minimum dose for sterilizing tofu-based ice cream, and0.1% guar gum and 1.0% chocolate syrup showed the highest acceptability of sensory properties. Finally the tofu-based ice cream satisfied the standards for BNFP imposed by the Korea Ministry of Food and Drug Safety (KFDA) by fortifying 12 nutrients after the nutritional component analysis. It is expected that the gamma-irradiated tofu-based ice cream as a BNFP can be used to those who suffering from food intake restriction or disorder of digestive absorption under the guidance of a doctor or clinical nutritionist.

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