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This study was conducted to compare the quality characteristics of firm tofu (coagulant calcium chloride, CaCl2 used) made from eight imported and four domestic soybeans selling in Korean markets. The 100-seed weight of soybeans imported from China and Seonpung cultivated in Korea was the highest at 33.23 g and 32.51 g, respectively. Soybeans imported from the USA (bulk type) showed the lowest at 16.12 g, followed by Ukraine at 16.94 g, and Brazil at 18.51 g. The range of protein and fat in the 12 soybeans was 37.08~41.36% and 18.35~22.17%, respectively. The isoflavone contents were the highest in Daepung2 cultivated in Korea at 3,764.10 ㎍/g and the lowest in soybeans imported from Brazil at 1,439.85 ㎍/g. Tofu yield among the samples was in the following order: Seonpung (235.2%), China (232.0%) Daepung2 (228.7%), Daechan (225.7%), and Brazil (208%). Tofu made with soybeans cultivated in Korea (including from China) showed a higher yield compared to that made from soybeans from seven other countries. In the analysis of the correlation of quality factors of tofu, the hardness of the tofu was correlated with 100-seed weight (r=0.676⁎) and protein content of the soybeans (r=0.837⁎⁎). Tofu yield was correlated with 100-seed weight (r=0.748⁎⁎) and protein content of the soybeans (r=0.583⁎).

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This case study analyzes the 2008 advertising campaign of Pulmuone(PMO), one of the leading food manufacturers in South Korea. Until 2006, PMO had a 60% market share in the packaged tofu category. However, as its competitor C corporation enacted aggressive marketing campaigns for its packaged tofu products, PMO started to lose its market share. The situation prompted PMO to develop an advertising campaign by focusing on the competitive advantage of its products. PMO emphasized its use of first grade, domestically grown soy beans in its packaged tofu products and designed a key message: 'Different soy beans, different tofu.' The campaign was quite a success, contributing to the increase of packaged tofu market share and improving brand image of PMO tofu.

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Hwangkeum Kong was stored at 5$^{\circ}C$, $25^{\circ}C$ and 35$^{\circ}C$ for 8 months to investigate the changes of the suitability for Tofu processing. The properties of Tofu prepared with the soybeans stored at 5$^{\circ}C$ for 8 months showed no significant differences from the non-stored control soybeans. However, soybeans stored under high temperatures showed low yield, water holding capacity and Sag value of Tofu Compared with the soybeans stored at 5$^{\circ}C$ for 8 months, fracturability in the texture of Tofu significantly increased when the soybeans had been stored at $25^{\circ}C$ and 35$^{\circ}C$ for 8 months, while hardness, cohesiveness, adhesiveness, elasticity, gumminess and chewiness decreased. The color of Tofu changed from pale yellow to brown depending on high temperature and long-term of storage. The Tofu prepared with the soybeans stored under high temperatures was significantly different in sensory evaluations from the non-stored soybeans as well as from the soybeans stored at 5$^{\circ}C$ for 8 months in color(p

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±¹»ê ÄáÀ¸·Î Á¦Á¶ÇÑ µÎºÎÀÇ Ç°ÁúƯ¼º°ú ¿ø·á Äá°ú µÎºÎ¿¡¼­ÀÇ oxalate¿Í phytateÀÇ ÇÔ·®À» ºÐ¼®ÇÑ °á°ú´Â ´ÙÀ½°ú °°´Ù. µÎºÎÀÇ ¼öÀ² ¹× ¼öºÐÇÔ·®Àº °¢°¢ 137.77~201.91% ¹× 74.42~80.01% ¹üÀ§·Î ³ªÅ¸³µÀ¸¸ç, »öµµ´Â °ËÀº»ö ¿ÜÇǸ¦ °®°í Àִ ûÀÚÄá, ´Ù¿øÄá, ¼±ÈæÄá ¹× °ËÁ¤Äá4È£°¡ L°ªÀº 53.05~63.23, a°ªÀº 3.18~5.85 ¹× b°ªÀº 3.28~6.02·Î ´Ù¸¥ Ç°Á¾µé¿¡ ºñÇØ L°ªÀº °¨¼ÒÇÏ¿´°í a°ªÀº Áõ°¡ÇÏ¿´´Ù. µÎºÎÀÇ hardness, cohesiveness, elasticity´Â Ç°Á¾¿¡ µû¶ó °¢°¢ 537.36~1696.05 g, 0.20~0.37 ¹× 2.27~3.76À¸·Î Â÷À̸¦ º¸¿´´Ù. µÎºÎÀÇ calcium ÇÔ·®Àº 0.586~1.488 mg/g ¹üÀ§¿´À¸¸ç, oxalate ÇÔ·®Àº 0.01~0.40 mg/g ¹üÀ§¿¡¼­ °ËÁ¤Äá4È£·Î Á¶Á¦µÈ µÎºÎ°¡ °¡Àå ³ôÀº ÇÔ·®À» ³ªÅ¸³»¾ú°í phytate´Â 0.01~0.41 mg/gÀ¸·Î ´Ù¿øÄáÀ¸·Î ¸¸µç µÎºÎ°¡ °¡Àå ³ôÀº ÇÔ·®À» ³ªÅ¸³»¾ú´Ù. Äá¿¡¼­ µÎºÎ·ÎÀÇ oxalate ¹× phytateÀÇ ÀüÀÌÀ²Àº °¢°¢ 0.31~19.70 ¹× 0.41~19.70%·Î ³ªÅ¸³µ´Ù. µû¶ó¼­ ±¹»ê Àå·ÁÄáÀ» ÀÌ¿ëÇÏ¿© µÎºÎ¸¦ Á¦Á¶ÇÒ °æ¿ì phytateÀÇ ÀüÀÌÀ²ÀÌ ³ô°í oxalateÀÇ ÀüÀÌÀ²ÀÌ ³·Àº Çѳ²Äá, ´Ù¿øÄá ¹× º¸±¤ÄáÀÌ ÁÁÀ» °ÍÀ¸·Î »ý°¢µÈ´Ù.

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Tofu is produced by mixing condensed soymilk with a coagulant. It has a low calorie and high protein and contains various important vitamins and minerals; therefore, consumption of tofu as a healthy and dietetic food has increased worldwide. For systematic application in breeding programs to increase tofu yield, evaluation of tofu characteristics is essential. To test the various characteristics of tofu, typically, a considerable amount of seeds (approximately 100 g, is required. Here, we propose a simple tofu quality test method requiring a small amount of seeds (15 g), which is 75% less than the amount needed for conventional testing. Tofu was manufactured using 20 soybean varieties with a conventional method (i.e., a tofu making machine, TM) and four simple methods: natural filtering (NF), weight pressure (WP), hand pressure (HP), and rotation machine (RM). The correlation between the five methods was assessed with respect to each tofu characteristic, and the HP and RM methods were statistically similar to the conventional methods, whereas the other methods showed differences. Regarding tofu yield, the HP and RM methods showed significantly higher correlation coefficients of 0.79 and 0.78, respectively, and the coefficient of variation between replications was also low. Therefore, the HP and RM methods were the best to easily characterize the tofu yield using a small amount of seeds. Considering the efficiency of the test, the RM method appears to be more effective than the HP method for testing multiple lines.These results will be used for the identification of quantitative trait locus/genes related to tofu quality and marker-assisted selection of breeding new soybean varieties.

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±¹»ê Àå·Á ÄáÀÇ ¹«±â¼ººÐ, oxalate ¹× phytateÀÇ ÇÔ·® ºÐ¼®À» ÅëÇØ ¼±¹ßµÈ 14Á¾ÀÇ ÄáÀ» ÀÌ¿ëÇØ µÎÀ¯ ¹× µÎºÎ¸¦ Á¦Á¶ÇÏ¿© ¹«±â¼ººÐ, oxalate ¹× phytate ÇÔ·® º¯È­¸¦ »ìÆ캸°í ÀÌ¿¡ µû¸¥ Ç°Áú Ư¼ºÀ» »ìÆ캸¾Ò´Ù. 1. ±¹»ê Àå·Á Äá¿¡ ´ëÇÑ ¹«±â¼ººÐ ÇÔ·®À» ºñ±³ÇÑ °á°ú calcium ÇÔ·®Àº 0.586-3.177 mg/gÀÇ ¹üÀ§·Î ºÐÆ÷ÇÏ¿´À¸¸ç, magnesium ÇÔ·®Àº 0.559 -3.085 mg/gÀÇ ¹üÀ§¸¦ ³ªÅ¸³»¾ú°í, potassium ÇÔ·® ºÐÆ÷´Â 2.969-16.744 mg/gÀ¸·Î ³ÐÀº ÇÔ·® ºÐÆ÷ ¹üÀ§¸¦ ³ªÅ¸³»¾ú´Ù. 2. ±¹»ê Àå·Á ÄáÀÇ oxalate ¹× phytate ÇÔ·®À» ºÐ¼®ÇÑ °á°ú, oxalate´Â 1.24-3.81 mg/g ¹üÀ§·Î ºÐÆ÷ÇÏ¿´À¸¸ç, phytate ÇÔ·®Àº ÀüüÀûÀ¸·Î 0.43-4.72 mg/gÀÇ ¸Å¿ì ³ÐÀº ¹üÀ§ÀÇ ÇÔ·® ºÐÆ÷¸¦ ³ªÅ¸³»¾ú´Ù. 3. ±¹»ê Àå·Á Äá¿¡¼­ calcium, oxalate ¹× phytate ÇÔ·® ºÐ¼®À» ÅëÇØ °¢°¢ÀÇ ÇÔ·® ºÐÆ÷¿¡ µû¶ó 14Á¾(±Ý°­Äá, ºÀÀÇ, ÁøÇ°Äá2È£, ûÀÚÄá, ¾ÈÆòÄá, Çѳ²Äá, ´ëdzÄá, ´Ù¿øÄá, È£ÀåÄá, ¹æ»çÄá, ¼±ÈæÄá, µ¿ºÏÅÂ, °ËÁ¤Äá4È£ ¹× º¸±¤Äá)À» ¼±¹ßÇÏ¿© µÎÀ¯ ¹× µÎºÎ¸¦ Á¦Á¶ÇÏ¿´´Ù. 4. µÎÀ¯ÀÇ calcium ÇÔ·®Àº 0.714-1.589 mg/gÀ¸·Î ºÐÆ÷ÇÏ¿´À¸¸ç ¼±ÈæÄáÀÌ 1.589 mg/gÀ¸·Î °¡Àå ³ôÀº ÇÔ·®À» ³ªÅ¸³»¾úÀ¸¸ç ±Ý°­ÄáÀÌ 0.714 mg/gÀ¸·Î °¡Àå ³·Àº ÇÔ·®À» ³ªÅ¸³»¾ú´Ù. µÎºÎÀÇ calcium ÇÔ·®Àº 0.591-1.280 mg/g ¹üÀ§·Î ºÐÆ÷ ÇÏ¿´À¸¸ç, Çѳ²ÄáÀÌ 1.280 mg/gÀ¸·Î °¡Àå ³ôÀº ÇÔ·®À» ³ªÅ¸³»¾ú°í ±Ý°­ÄáÀÌ 0.591 mg/gÀ¸·Î °¡Àå ³·Àº ÇÔ·®À» ³ªÅ¸³»¾ú´Ù. 5. µÎÀ¯ÀÇ oxalate ÇÔ·®Àº 0.24-1.78 mg/g ¹üÀ§·Î ºÐÆ÷ ÇÏ¿´À¸¸ç ¹æ»çÄáÀÌ 1.78 mg/gÀ¸·Î °¡Àå ³ôÀº ÇÔ·®À» ³ªÅ¸³»¾ú°í µÎÀ¯ÀÇ phytate ÇÔ·®Àº 0.63-2.18 mg/gÀ¸·Î ºÐÆ÷ ÇÏ¿´À¸¸ç ¾ÈÆòÄáÀÌ 2.18 mg/gÀ¸·Î °¡Àå ³ôÀº ÇÔ·®À» ³ªÅ¸³»¾ú´Ù. µÎºÎÀÇ oxalate ÇÔ·®Àº 0.01-0.31 mg/g ¹üÀ§·Î ºÐÆ÷ ÇÏ¿´À¸¸ç ¹æ»çÄáÀÌ 0.31 mg/gÀ¸·Î °¡Àå ³ôÀº ÇÔ·®À» º¸¿´°í µÎºÎÀÇ phytate ÇÔ·®Àº 0.01-0.41 mg/gÀ¸·Î ºÐÆ÷ ÇÏ¿´À¸¸ç ´Ù¿øÄáÀÌ 0.41 mg/gÀ¸·Î °¡Àå ³ôÀº ÇÔ·®À» ³ªÅ¸³»¾ú´Ù. 6. ¿ø·á Äá¿¡¼­ µÎÀ¯·ÎÀÇ calcium, oxalate ¹× phytate ÇÔ·® ÀüÀÌÀ²Àº calciumÀº 49.37-99.14%¹üÀ§¿´À¸¸ç oxalate ¹× phytate´Â °¢°¢ 13.84-77.85%¿Í 13.91 -87.50%¹üÀ§¿´´Ù. µÎÀ¯¿¡¼­ µÎºÎ·ÎÀÇ calcium, oxalate ¹× phytate ÀüÀÌÀ²Àº °¢°¢ 59.36-99.15%, 1.06-40.45% ¹× 0.43-34.39% ¹üÀ§¿´°í, phytate ¹× oxalate¿¡ ºñÇØ calciumÀÇ ÀüÀÌÀ²ÀÌ ³ô°Ô ³ªÅ¸³µ´Ù. 7. µÎÀ¯ ¹× µÎºÎÀÇ brix, ¼öÀ², pH, »öµµ ¹× texture µîÀ» ÃøÁ¤ÇÏ¿´´Ù. µÎÀ¯ÀÇ °íÇüºÐ ÇÔ·® ¹× pH ¹üÀ§´Â °¢°¢ 4.09-7.27 ¡Æbrix¿Í 6.18-6.83·Î ³ªÅ¸³µÀ¸¸ç, µÎºÎÀÇ ¼öÀ²Àº 126.39-208.37%·Î ³ªÅ¸³µ´Ù. ±×¸®°í µÎºÎÀÇ °æµµ´Â 537.36-1692 g ¹üÀ§¸¦ ³ªÅ¸³ÂÀ¸¸ç, »öµµ´Â L°ª(53.05-86.16), a°ª(-2.04-+5.85) ¹× b°ª(5.19-16.17 °ªÀÇ ¹üÀ§¸¦ ³ªÅ¸³»¾ú´Ù. ÀÌ»óÀÇ °á°ú¸¦ Á¾ÇÕÇغ¸¸é calcium, oxalate ¹× phytate ÇÔ·® ºÐÆ÷¸¦ ÅëÇØ oxalate º¸´Ù »ó´ëÀûÀ¸·Î ¸¹Àº calcium°ú phytate ÇÔ·®À» ÇÔÀ¯ÇÏ°í ÀÖ´Â ºÀÀÇ, ¾ÈÆòÄá ¹× º¸±¤ÄáÀÌ µÎÀ¯¿¡¼­ calcium oxalate »ý¼º °¡´É¼ºÀ» ÃÖ¼ÒÈ­ ½Ãų ¼ö ÀÖ´Â Ç°Á¾À¸·Î »ý°¢µÇ¸ç ±Ý°­Äá, ºÀÀÇ, ¾ÈÆòÄá, Çѳ²Äá, ´ëdzÄá, ´Ù¿øÄá, ¼±ÈæÄá, µ¿ºÏÅ ¹× º¸±¤ÄáÀÌ µÎºÎ¿¡¼­ calcium oxalate »ý¼º °¡´É¼ºÀ» ÃÖ¼ÒÈ­ ½Ãų ¼ö ÀÖ´Â Ç°Á¾À¸·Î »ý°¢µÈ´Ù.

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Shelf-life of soybean curd prepared with ozone-treated soybeans investigated on pH, acidity, sour taste, slime formation during storage at 3$0^{\circ}C$. Total Plate counts of raw soybeans showed about log 7.0 CFU/g before ozone treatment. The sterilization efficiency of raw soybeans showed the most effective in 0.5ppm of aqueous ozone treatment at 4$^{\circ}C$ for 90 minutes. Raw soybeans were treated with ozone by different methods; (1) Ozone treatment for 90 + 90 minutes (first 3.5~5 hours and later 8.5~10 hours) of 10 hours during soaking in aqueous solutions at 4$^{\circ}C$ (OW). (2) Ozone treatment by exposure first to 30ppm of gaseous ozone for 90 minutes and then allied to OW method (GO+OW). The log reduction of raw soybeans treated by OW and GO+OW methods showed 3.72 and 4.15, respectively. Soybean curd prepared with OW and GO+OW-treated soybeans kept the shelf-life of 4 and 5.5 days at 3$0^{\circ}C$, respectively, but, that without ozone treatment spoiled at me day.

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Among the many foods, it is hard to find perfect food with nutrition and functionality like beans. Korean food culture is the main ingredient of korean culture, kochujang, soybean paste, and soy sauce, and processed soybean tofu is the main ingredient. Soybean meets high quality protein and fat, and it has excellent results in prevention and treatment of all kinds of diseases. Soybean food is becoming a new generation health food. In countries where animal protein intake is low, soybean is used as a protein source instead of animal protein. Tofu, a processed food, is a complete food with high digestibility. In order to publicize the superiority of soybean nutritional value, Tofu processing and powder were investigated by observing the size, shape and characteristics of bean powder using domestic soybeans and imported soybean, and the variation of the amount of coagulant.

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Hwangkeum Kong was stored at 5$^{\circ}C$, $25^{\circ}C$ and 35$^{\circ}C$ for 8 months to investigate the changes of the suitability for Tofu processing. The properties of Tofu prepared with the soybeans stored at 5$^{\circ}C$ for 8 months showed no significant differences from the non-stored control soybeans. However, soybeans stored under high temperatures showed low yield, water holding capacity and Sag value of Tofu Compared with the soybeans stored at 5$^{\circ}C$ for 8 months, fracturability in the texture of Tofu significantly increased when the soybeans had been stored at $25^{\circ}C$ and 35$^{\circ}C$ for 8 months, while hardness, cohesiveness, adhesiveness, elasticity, gumminess and chewiness decreased. The color of Tofu changed from pale yellow to brown depending on high temperature and long-term of storage. The Tofu prepared with the soybeans stored under high temperatures was significantly different in sensory evaluations from the non-stored soybeans as well as from the soybeans stored at 5$^{\circ}C$ for 8 months in color(p

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