Preparation and Shelf-life of Soybean Curd Coagulated by Fruit Juice of Schizandra chinensis RUPRECHT(Omija) and Prunus mume(maesil)

Traditional food soybean curd was prepared using the fresh fruit juice of Schizandra chinensis RUPRECHT(Omija) and Prunus mume(maesil), and investigated the optimal preparative conditions(water addition ratio, heating time of mashed soybean and fresh fruit juice concentration), physical properties, sensory evaluation and shelf-life. Soybean curd coagulated with 0.9% Omija juice showed the highest yield at , 12.5 times water addition and 5 min heating. For soybean curd coagulated with 1.5% Maesil juice showed the highest yield at , 10 times water addition and 5 min heating. The physical properties (hardness, adhesiveness, chewiness and gumminess) of soybean curd coagulated with juices of Omija and Maesil showed lower values for hardness, adhesiveness, chewiness and gumminess. However sensory scores of both were evaluated higher than those of coagulated with . The shelf-life of soybean curd prepared from Omija and Masil juices and then soaked in 0.1% acetic acid was better than that of coagulated with or soaked in distilled water.