홍국쌀을 첨가한 두부 셰이크의 제조기술
Manufacture technology of tofu shake added with red rice
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To establish manufacturing technology of tofu shake added with red rice prepared with Monascus purpureus KCCM 60570, the quality characteristics of tofu shake added with M. purpureus KCCM 60570 were investigated. Also, we determined the optimal mixing ratios of raw materials including red rice for manufacturing tofu shake. Monacolin K and mold number of red rice were increased rapidly until 8th day of incubation and then gradually increased during the 12 day manufacturing period. As the results, it was considered to be most suitable to prepare red rice for 8 days at 25℃, and inoculate 1% (w/w) M. purpureus KCCM 60570. Sensory evaluation of tofu shake added with red rice and tofu shake without red rice was not significantly different at p<0.05. In sensory evaluation, tofu shake added with 0.5% (w/w) red rice was higher in taste, texture, and overall acceptability than the other. Therefore, the optimal mixing ratio of red rice and tofu shake is 0.5% (w/w). These results suggest that the addition of red rice could improve the quality of tofu shake.
Abstract
To establish manufacturing technology of tofu shake added with red rice prepared with Monascus purpureus KCCM 60570, the quality characteristics of tofu shake added with M. purpureus KCCM 60570 were investigated. Also, we determined the optimal mixing ratios of raw materials including red rice for manufacturing tofu shake. Monacolin K and mold number of red rice were increased rapidly until 8th day of incubation and then gradually increased during the 12 day manufacturing period. As the results, it was considered to be most suitable to prepare red rice for 8 days at 25℃, and inoculate 1% (w/w) M. purpureus KCCM 60570. Sensory evaluation of tofu shake added with red rice and tofu shake without red rice was not significantly different at p<0.05. In sensory evaluation, tofu shake added with 0.5% (w/w) red rice was higher in taste, texture, and overall acceptability than the other. Therefore, the optimal mixing ratio of red rice and tofu shake is 0.5% (w/w). These results suggest that the addition of red rice could improve the quality of tofu shake.
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