두부가공조건 및 순두부용 분말의 제조에 관하여 실험하여 다음과 같은 결과를 얻었다. 원료대두이 수침시간으로는 10시간이 적당하였다. 두유의 응고온도로는 $CaSO_4{cdot}2H_2O,;MgCl_2{cdot}6H_2O$ 및 $CaCl_2$의 경우 $80^{circ}C$가, GDL을 응고제로 사용할 때는 $90^{circ}C$가 적당하였다. 응고제의 농도로는 $CaSO_4{cdot}2H_2O,;MgCl_2{cdot}6H_2O$ 및 $CaCl_2$의 경우 원료대두에 대하여 $2%$가, GDL은 $3%$가 적당하였다. 수율과 제품의 단백질 함량면으로 보아 GDL의 사용이 $CaSO_4{cdot}2H_2O,;MgCl_2{cdot}6H_2O$ 및 $CaCl_2$의 사용 보다 효과적이었다. 순두부용 분말의 제조는 두유를 분무건조함으로써 가능하였으며, 두유에 크릴즙을 혼합하여 분무건조하여 독특한 색택과 향미를 지닌 순두부용 분말의 제조가 가능하였다. 응고제를 두유와 크릴즙과 함께 혼합, 분무건조하여 순두부제조시 응고제를 달리 사용할 필요가 없는 분말의 제조가 가능하였다.
A study on the processing of soy curd powder with soybean milk and kril autolasate has been carried out to prolong tile self life and to improve the taste and colour of soy curd. The soy curd was manufactured by coagulation of the soybean milk prepared from soybean through a series of processes of soaking, grinding, heating at $500^{circ}C$ for 5 minutes and filtration. Ten hours was reasonable as the soaking time of the soybean for the high yield of soybean milk. The use of $3\%$ $glucono-delta-lactone$ to the weight of the raw soybean showed the best coagulation of the soybean milk at $90^{circ}C$ in relation to the yield and content of crude protein of the soy curd. The soy curd powder prepared by spray drying of soyben milk could be coagulated at $90^{circ}C$ by the addition of $glucono-delta-lactone$ after suspending in water. The powder manufactured by spray drying of the mixture of soybean milk and drill autolasate could also be coagulated under the same conditions to produce the soft soy curd. Another powder prepared by spray drying of the mixture of soybean milk, krill autolysate and $glucono-delta-lactone$ could be coagulated by standing at room temperature after 2 minutes boiling.
