JP5767510B2 - Starch dispersion for manufacturing tofu and method for manufacturing the same (Starchsuspensationsformafacing beancandand methodthereof) - Google Patents
Starch dispersion for manufacturing tofu and method for manufacturing the same (Starchsuspensationsformafacing beancandand methodthereof) Download PDFInfo
- Publication number
- JP5767510B2 JP5767510B2 JP2011122114A JP2011122114A JP5767510B2 JP 5767510 B2 JP5767510 B2 JP 5767510B2 JP 2011122114 A JP2011122114 A JP 2011122114A JP 2011122114 A JP2011122114 A JP 2011122114A JP 5767510 B2 JP5767510 B2 JP 5767510B2
- Authority
- JP
- Japan
- Prior art keywords
- tofu
- starch
- rag
- stirring
- soy milk
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000013527 bean curd Nutrition 0.000 title claims description 328
- 229920002472 Starch Polymers 0.000 title claims description 163
- 235000019698 starch Nutrition 0.000 title claims description 163
- 239000008107 starch Substances 0.000 title claims description 158
- 238000000034 method Methods 0.000 title claims description 64
- 238000004519 manufacturing process Methods 0.000 title claims description 61
- 239000006185 dispersion Substances 0.000 title claims description 33
- 235000013322 soy milk Nutrition 0.000 claims description 91
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 44
- 238000003756 stirring Methods 0.000 claims description 42
- 239000004368 Modified starch Substances 0.000 claims description 34
- 229920000881 Modified starch Polymers 0.000 claims description 34
- 239000000701 coagulant Substances 0.000 claims description 27
- 235000019426 modified starch Nutrition 0.000 claims description 13
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical group OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims description 10
- 239000003963 antioxidant agent Substances 0.000 claims description 10
- 230000003078 antioxidant effect Effects 0.000 claims description 10
- 235000012209 glucono delta-lactone Nutrition 0.000 claims description 10
- 239000000182 glucono-delta-lactone Substances 0.000 claims description 10
- 229960003681 gluconolactone Drugs 0.000 claims description 10
- 238000010790 dilution Methods 0.000 claims description 6
- 239000012895 dilution Substances 0.000 claims description 6
- 239000011259 mixed solution Substances 0.000 claims 1
- 230000000704 physical effect Effects 0.000 description 53
- 239000000523 sample Substances 0.000 description 46
- 238000012360 testing method Methods 0.000 description 43
- 238000001035 drying Methods 0.000 description 37
- 238000007710 freezing Methods 0.000 description 31
- 230000008014 freezing Effects 0.000 description 31
- 230000008569 process Effects 0.000 description 18
- ZOXJGFHDIHLPTG-UHFFFAOYSA-N Boron Chemical group [B] ZOXJGFHDIHLPTG-UHFFFAOYSA-N 0.000 description 16
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 16
- 230000000052 comparative effect Effects 0.000 description 16
- 238000010438 heat treatment Methods 0.000 description 14
- 239000000203 mixture Substances 0.000 description 14
- 238000006243 chemical reaction Methods 0.000 description 13
- 238000004925 denaturation Methods 0.000 description 10
- 230000036425 denaturation Effects 0.000 description 10
- 102000004169 proteins and genes Human genes 0.000 description 10
- 108090000623 proteins and genes Proteins 0.000 description 10
- 240000002234 Allium sativum Species 0.000 description 9
- 235000006708 antioxidants Nutrition 0.000 description 9
- 235000004611 garlic Nutrition 0.000 description 9
- 230000001953 sensory effect Effects 0.000 description 9
- 230000008901 benefit Effects 0.000 description 8
- 238000004108 freeze drying Methods 0.000 description 7
- 239000002245 particle Substances 0.000 description 7
- 240000003183 Manihot esculenta Species 0.000 description 6
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 5
- 108090000790 Enzymes Proteins 0.000 description 5
- 230000008859 change Effects 0.000 description 5
- 238000005520 cutting process Methods 0.000 description 5
- 239000012153 distilled water Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 238000005259 measurement Methods 0.000 description 5
- 238000000926 separation method Methods 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
- 150000008163 sugars Chemical class 0.000 description 5
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 4
- 244000205754 Colocasia esculenta Species 0.000 description 4
- 235000006481 Colocasia esculenta Nutrition 0.000 description 4
- 244000068988 Glycine max Species 0.000 description 4
- 235000010469 Glycine max Nutrition 0.000 description 4
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 4
- 238000009826 distribution Methods 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 125000000524 functional group Chemical group 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 239000001879 Curdlan Substances 0.000 description 3
- 229920002558 Curdlan Polymers 0.000 description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 3
- 229940078035 curdlan Drugs 0.000 description 3
- 235000019316 curdlan Nutrition 0.000 description 3
- 238000001556 precipitation Methods 0.000 description 3
- LDXJRKWFNNFDSA-UHFFFAOYSA-N 2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]ethanone Chemical compound C1CN(CC2=NNN=C21)CC(=O)N3CCN(CC3)C4=CN=C(N=C4)NCC5=CC(=CC=C5)OC(F)(F)F LDXJRKWFNNFDSA-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 description 2
- 108060008539 Transglutaminase Proteins 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 230000001055 chewing effect Effects 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000005260 corrosion Methods 0.000 description 2
- 230000007797 corrosion Effects 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 229910001629 magnesium chloride Inorganic materials 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000005070 sampling Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 229930003799 tocopherol Natural products 0.000 description 2
- 235000010384 tocopherol Nutrition 0.000 description 2
- 229960001295 tocopherol Drugs 0.000 description 2
- 239000011732 tocopherol Substances 0.000 description 2
- 102000003601 transglutaminase Human genes 0.000 description 2
- 238000009777 vacuum freeze-drying Methods 0.000 description 2
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- KIUKXJAPPMFGSW-DNGZLQJQSA-N (2S,3S,4S,5R,6R)-6-[(2S,3R,4R,5S,6R)-3-Acetamido-2-[(2S,3S,4R,5R,6R)-6-[(2R,3R,4R,5S,6R)-3-acetamido-2,5-dihydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-2-carboxy-4,5-dihydroxyoxan-3-yl]oxy-5-hydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylic acid Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@H](O3)C(O)=O)O)[C@H](O)[C@@H](CO)O2)NC(C)=O)[C@@H](C(O)=O)O1 KIUKXJAPPMFGSW-DNGZLQJQSA-N 0.000 description 1
- HMUNWXXNJPVALC-UHFFFAOYSA-N 1-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)C(CN1CC2=C(CC1)NN=N2)=O HMUNWXXNJPVALC-UHFFFAOYSA-N 0.000 description 1
- YLZOPXRUQYQQID-UHFFFAOYSA-N 3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]propan-1-one Chemical compound N1N=NC=2CN(CCC=21)CCC(=O)N1CCN(CC1)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F YLZOPXRUQYQQID-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 229920001100 Polydextrose Polymers 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000020688 green tea extract Nutrition 0.000 description 1
- 229940094952 green tea extract Drugs 0.000 description 1
- 229920002674 hyaluronan Polymers 0.000 description 1
- 229960003160 hyaluronic acid Drugs 0.000 description 1
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 description 1
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 description 1
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 description 1
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 150000002596 lactones Chemical class 0.000 description 1
- 238000012792 lyophilization process Methods 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000001259 polydextrose Substances 0.000 description 1
- 235000013856 polydextrose Nutrition 0.000 description 1
- 229940035035 polydextrose Drugs 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000009145 protein modification Effects 0.000 description 1
- 235000020748 rosemary extract Nutrition 0.000 description 1
- 229940092258 rosemary extract Drugs 0.000 description 1
- 239000001233 rosmarinus officinalis l. extract Substances 0.000 description 1
- 230000037152 sensory function Effects 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 229940074410 trehalose Drugs 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/40—Pulse curds
- A23L11/45—Soy bean curds, e.g. tofu
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/02—Antioxidant
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5118—Starch
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/08—Denaturation, e.g. denaturation of protein
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Dispersion Chemistry (AREA)
- Beans For Foods Or Fodder (AREA)
Description
本発明は豆腐の製造工程中、豆乳と澱粉を撹拌する段階で、澱粉を澱粉分散液の形態に製造して使用することにより、澱粉が豆乳で均一に分散できる撹拌方法を提供するものである。 The present invention provides a stirring method that enables starch to be uniformly dispersed in soy milk by manufacturing and using starch in the form of starch dispersion at the stage of stirring soy milk and starch during the manufacturing process of tofu. .
豆腐はカルシウム及び無機質と蛋白質の豊富な食品で、淡泊な風味と軟らかい食感のため、様々な料理に頻繁に献立から選ばれる食品である。しかし、豆腐は水分と栄養素が豊富であるため腐敗が起きやすいだけでなく、組織の強度が低いので保管及び流通が難しいという難点がある。それゆえ、豆腐の貯蔵性と携帯性を同時に解決するための方法として、豆腐を乾燥することが提案された。 Tofu is a food rich in calcium, minerals and proteins, and is often selected from menus for various dishes because of its light flavor and soft texture. However, since tofu is rich in moisture and nutrients, it is not only susceptible to spoilage, but also has a drawback that it is difficult to store and distribute due to its low tissue strength. Therefore, it has been proposed to dry tofu as a method for simultaneously solving the storage and portability of tofu.
豆腐を乾燥する方法に関する技術で、大韓民国公開特許第2000-53766号の乾燥豆腐及びその製造方法では、真空乾燥器内に豆腐を入れて減圧した後、60℃の温度で18〜20時間豆腐を乾燥する方法が提案された。大韓民国登録特許第10-0891445号の豆腐を乾燥する方法では、豆腐を冷凍庫に入れて冷凍される直前まで、即ち豆腐の表面に凍結霜が発生する時まで、約1時間予備冷却する段階を経た後、冷却された豆腐を真空凍結乾燥器に入れて減圧し豆腐の温度が40℃まで達するようにして、またその後真空凍結を行う工程を経るようになっていた。従って、その段階が繁雑及び複雑なだけでなく、長時間を要するため、相当な蛋白質の変性を誘発し、豆腐の本来の風味と香りが変わり、豆腐が復元された時に生豆腐の風味が完璧に戻らなくなることと、凍結過程で組織が破壊されるので豆腐の食感を復元できなくなる限界があった。 According to the technology related to the method for drying tofu, the dried tofu disclosed in Korean Patent No. 2000-53766 and the method for producing the same, the tofu is put in a vacuum dryer and depressurized, and then the tofu is heated at 60 ° C. for 18 to 20 hours. A method of drying was proposed. In the method of drying tofu according to Korean Patent No. 10-0891445, it was pre-cooled for about 1 hour until the tofu was put in a freezer and immediately before it was frozen, that is, until frozen frost was generated on the surface of the tofu. Thereafter, the cooled tofu was put in a vacuum freeze dryer and the pressure was reduced so that the temperature of the tofu reached 40 ° C., followed by a step of vacuum freezing. Therefore, the stage is not only complicated and complicated, but also takes a long time, so it induces considerable protein denaturation, changes the original flavor and aroma of tofu, and when the tofu is restored, the flavor of raw tofu is perfect There is a limit that the texture of tofu cannot be restored because the structure is destroyed during the freezing process.
本発明は予備凍結の過程なしでおぼろ豆腐を真空凍結し、豆腐内の蛋白質の変性を最小化する乾燥方法を提供して、乾燥前の状態の風味と質感をほぼそのまま復元できるおぼろ豆腐の乾燥方法を提供することを目的とする。 The present invention provides a drying method that vacuum-freezes the tofu tofu without a preliminary freezing process and minimizes the denaturation of the protein in the tofu, so that the flavor and texture of the state before drying can be almost restored as it is. It aims to provide a method.
また、本発明はおぼろ豆腐の製造において、豆乳に澱粉を添加する段階及び澱粉を糊化させる加熱段階を有するおぼろ豆腐の製造方法を提供し、豆腐の硬度等の物性において既存のおぼろ豆腐より硬度が高くて弾性を有する高品質のおぼろ豆腐及びその製造方法を提供することを目的とする。 The present invention also provides a method for producing rag tofu having a step of adding starch to soy milk and a heating step for gelatinizing starch in the production of rag tofu, and has a hardness higher than that of existing rag tofu in physical properties such as hardness of tofu. An object of the present invention is to provide a high quality rag tofu having high elasticity and elasticity and a method for producing the same.
また、本発明は豆腐の製造工程中、豆乳と澱粉を撹拌する段階の時、澱粉を澱粉分散液の形態にして用いることにより、澱粉が豆乳で均一に分散できる撹拌方法を提供することを目的とする。 Another object of the present invention is to provide a stirring method in which starch is uniformly dispersed in soy milk by using starch in the form of a starch dispersion at the stage of stirring soy milk and starch during the production process of tofu. And
更に、本発明は豆腐の製造において、澱粉を添加して糊化させ、乾燥おぼろ豆腐の製造に適した乾燥用おぼろ豆腐の製造方法及び、その乾燥用おぼろ豆腐を真空凍結乾燥させて乾燥おぼろ豆腐を製造する方法を提供することを目的とする。 Furthermore, the present invention relates to a method for producing a dry rag tofu suitable for the production of dried tofu tofu by adding starch in the production of tofu, and vacuum lyophilizing the dried rag tofu to dry torn tofu. An object of the present invention is to provide a method of producing
本発明の実施例で、おぼろ豆腐の製造方法において豆乳に澱粉を添加する段階及び澱粉を糊化させる加熱段階を有するおぼろ豆腐の製造方法が提供される。 In an embodiment of the present invention, there is provided a method for producing rag tofu having a step of adding starch to soy milk and a heating step of gelatinizing starch in the method of producing rag tofu.
本発明のある実施例では、おぼろ豆腐に添加された澱粉が豆腐製造過程の中で糊化反応を経ることにより豆腐の硬度(Hardness)等の物性において既存のおぼろ豆腐より強度が高く、弾性を有する、高品質のおぼろ豆腐が提供される。 In one embodiment of the present invention, the starch added to the tofu tofu is subjected to a gelatinization reaction in the tofu production process, so that the physical properties such as the hardness of the tofu (Hardness) are higher than the existing tofu tofu and have elasticity. A high quality rag tofu is provided.
本発明のある実施例では、豆腐の製造工程の中で、豆乳と澱粉を撹拌する方法において澱粉を澱粉分散液の形態で用いることにより、澱粉が豆乳で均一に分散できる撹拌方法が提供される。 In an embodiment of the present invention, in the method of stirring soy milk and starch in the tofu production process, the starch is used in the form of a starch dispersion to provide a stirring method capable of uniformly dispersing starch in soy milk. .
本発明のある実施例では、おぼろ豆腐を乾燥する方法において、予備凍結過程なしで豆腐を真空凍結乾燥させる方法を提供して、乾燥前の状態の風味と質感をそのまま復元できるおぼろ豆腐の乾燥方法が提供される。 In one embodiment of the present invention, in a method for drying rag tofu, a method for vacuum lyophilization of tofu without a pre-freezing process is provided, and the method for drying rag tofu can restore the flavor and texture of the state before drying as it is. Is provided.
下記の具体例は本願発明の例示に過ぎないもので、本発明の内容が下記の具体例で限定される意味として解釈されてはいけない。 The following specific examples are merely illustrative of the present invention, and the contents of the present invention should not be construed as being limited by the following specific examples.
具体的に、本願発明は、乾燥おぼろ豆腐が復元された後、原物と類似の食感を持たせるために、既存の方法とは異なった乾燥用おぼろ豆腐の製造方法とその乾燥方法に関するものである。 Specifically, the present invention relates to a method for producing a drying rag tofu different from the existing method and a drying method thereof in order to give a texture similar to the original after the dried rag tofu is restored. It is.
本願発明は豆乳の製造工程、豆乳に希釈水・変性澱粉・抗酸化剤及び凝固剤を添加した後、これを攪拌して豆乳混合液を製造する工程、豆乳混合液をおぼろ豆腐パウチで包装する工程、包装されたおぼろ豆腐を加熱する工程、凝固されたおぼろ豆腐を冷却する工程、冷却されたおぼろ豆腐の切断工程、切断されたおぼろ豆腐の真空凍結工程及び真空凍結させたおぼろ豆腐の凍結乾燥工程を含むことができる。 The present invention is a process for producing soymilk, a step of adding solubilized water / modified starch / antioxidant and a coagulant to the soymilk, stirring the soymilk mixture, and packaging the soymilk mixture with a rag tofu pouch. The process, the process of heating the packaged tofu, the process of cooling the solidified tofu, the cutting of the cooled tofu, the freezing of the cut tofu and the freeze-drying of the frozen tofu Steps may be included.
本願発明は豆腐の硬度(Hardness)等の物性において、より高品質を有するおぼろ豆腐に関するものである。これは乾燥おぼろ豆腐の製造のために乾燥用のおぼろ豆腐として使用するにも優れた特性を有し、乾燥おぼろ豆腐用として製造しなくてもそれ自体が食感が優れたおぼろ豆腐を提供する。そのため、豆腐製造工程中、豆乳に澱粉を添加して糊化させる段階が含まれるようにする。前記の澱粉は、好ましくは変性澱粉、例えばタピオカ変性澱粉、米変性澱粉、サツマイモ変性澱粉、ジャガイモ変性澱粉、トウモロコシ変性澱粉などの変性澱粉であり、より好ましくはタピオカ変性澱粉を用いた方が良い。前記の澱粉は豆乳混合液の総重量を基準として、好ましくは0.1〜3重量%、より好ましくは1重量%になるように添加した方が良い。 The present invention relates to rag tofu having higher quality in physical properties such as hardness of tofu. It has excellent properties for use as a dry rag tofu for the production of dry rag tofu, and provides a rag tofu with an excellent texture even when not produced as a dry rag tofu . Therefore, the step of adding starch to the soymilk and making it gelatinize is included in the tofu production process. The starch is preferably a modified starch such as tapioca-modified starch, rice-modified starch, sweet potato-modified starch, potato-modified starch, or corn-modified starch, and more preferably tapioca-modified starch. The starch is preferably added in an amount of 0.1 to 3% by weight, more preferably 1% by weight, based on the total weight of the soymilk mixture.
前記の澱粉を豆乳に混合する時には澱粉を豆乳で均一に分散させるため、まず前記の澱粉と希釈水を公知のホモミキサー(Homomixer)を利用して1次撹拌して澱粉分散液の形態に製造した後、豆乳が入った撹拌タンクに投入し、2次撹拌段階に進行させた方が好ましい。 前記の1次撹拌段階では更に抗酸化剤を添加して撹拌することもできる。
前記2次撹拌された豆乳混合液に投入する凝固剤は、澱粉の官能基を分解して澱粉の作用を妨げるグルトノデルタラクトン(GDL)は使用しない方が好ましく、より好ましくはGDLが含まれてない混合凝固剤、塩化マグネシウム、または、調製した苦汁を凝固剤で使用した方が良く、最も好ましくは硫酸カルシウムを凝固剤として用いた方が良い。
In order to uniformly disperse the starch in soy milk when the starch is mixed with soy milk, first, the starch and dilution water are first stirred using a known homomixer (Homomixer) to produce a starch dispersion. After that, it is preferable to put into a stirring tank containing soy milk and proceed to the secondary stirring stage. In the primary stirring step, an antioxidant may be further added and stirred.
As the coagulant to be added to the secondary stirred soymilk mixture, it is preferable not to use glutanodelta lactone (GDL), which degrades the functional group of starch and interferes with the action of starch, and more preferably contains GDL. It is better to use a mixed coagulant, magnesium chloride, or prepared bitter juice as a coagulant, and most preferred to use calcium sulfate as a coagulant.
前記の2次撹拌された豆乳混合液を加熱することにおいては、豆乳に添加された澱粉の糊化温度以上の温度で加熱して澱粉の糊化反応を誘導することが好ましい。本願明細書の一つの具体例で、豆乳に添加された澱粉がタピオカ変性澱粉の場合には、その糊化温度が70〜75℃であることを考慮し、豆腐の品温が約80〜100℃以上、好ましくは83℃ 以上になるようにして、加熱槽の温度を約80〜100℃、好ましく86℃ 以上で40分以上、より好ましく1時間以上加熱して澱粉が糊化される。 前記の加熱工程は熱湯処理の方が好ましい。 In heating the secondary-stirred soymilk mixture, it is preferable to heat the starch at a temperature equal to or higher than the starch gelatinization temperature added to the soymilk to induce starch gelatinization. In one specific example of the present specification, when the starch added to soy milk is tapioca-modified starch, considering that the gelatinization temperature is 70 to 75 ° C, the product temperature of tofu is about 80 to 100 ° C. The starch is gelatinized by heating at a temperature of about 80 to 100 ° C., preferably 86 ° C. or more, preferably 40 minutes or more, more preferably 1 hour or more, so that the temperature is higher than 80 ° C., preferably 83 ° C. The heating step is preferably hot water treatment.
前記の方法で製造されるおぼろ豆腐の組成は好ましくは9〜12brixの豆乳、より好ましく10.5brixの豆乳に、澱粉を豆乳の総重量を基準として好ましくは0.1〜3重量%、より好ましくは1重量%含むことができる。凝固剤は、好ましくは0.1〜1重量%、より好ましく0.3重量%を含むことができる。また、抗酸化剤を0.01〜1重量%、より好ましくは0.15重量%を更に含むことができる。 The composition of the tofu prepared by the above method is preferably 9-12 brix soymilk, more preferably 10.5 brix soymilk, and starch is preferably 0.1-3 wt%, more preferably 1 wt% based on the total weight of soymilk. % Can be included. The coagulant can preferably contain 0.1 to 1% by weight, more preferably 0.3% by weight. Further, an antioxidant may be further contained in an amount of 0.01 to 1% by weight, more preferably 0.15% by weight.
前記の方法で製造されたおぼろ豆腐は既存の一般おぼろ豆腐に比べて、豆腐の硬度、ガム性 (Gumminess)、咀嚼性(Chewiness)等の豆腐の物性において、より硬度が高く、より歯ごたえの優れたおぼろ豆腐を提供する。 Oboro tofu produced by the above-mentioned method has higher hardness and better texture in terms of tofu physical properties such as tofu hardness, gumminess, chewiness, etc. Offer taoboro tofu.
具体的に、本願明細書のある具体例(比較試験例2-1、3-2)で示したように、前記の製造方法により製造されたおぼろ豆腐を下記のような条件下で物性分析器(Texture Analyzer-モデル名:TA-XT Plus,‘MHK商社'製品)を利用しておぼろ豆腐の物性を測定することができる。
プローブ(probe):直径が2cmの円筒形の形態
前記のプローブがサンプルまで下がってくる速度(pre-test speed):1.00mm/sec;
前記のプローブが前記のサンプル表面についた後、前記のサンプルに浸透していく速度(test speed):5.00mm/sec;
前記のプローブが前記サンプルを浸透した後、元の位置に戻る速度(post-test speed):5.00mm/sec;
前記のプローブのターゲット モード(target mode): 距離(distance);
前記のプローブが前記のサンプルの表面を認識して、前記のサンプルを突き抜けて入る 距離(distance):5.000mm;
前記のプローブが前記のサンプルを認識するための条件(trigger type):力(force);及び前記のプローブが前記のサンプルの存在を認識するための最小限の力(trigger force):5.0g
Specifically, as shown in certain specific examples of the present specification (Comparative Test Examples 2-1 and 3-2), the odor tofu produced by the above production method was analyzed under the following conditions. (Texture Analyzer-Model name: TA-XT Plus, 'MHK Trading Company' product) can be used to measure the physical properties of rag tofu.
Probe: cylindrical shape with a diameter of 2 cm Pre-test speed of the probe descending to the sample: 1.00 mm / sec;
The speed at which the probe penetrates into the sample after it touches the sample surface (test speed): 5.00 mm / sec;
Post-test speed after the probe penetrates the sample (post-test speed): 5.00 mm / sec;
Target mode of the probe: distance;
The probe recognizes the surface of the sample and penetrates through the sample distance: 5.000 mm;
The condition for the probe to recognize the sample (trigger type): force; and the minimum force for the probe to recognize the presence of the sample: 5.0 g
おぼろ豆腐の物性を測定した結果、硬度が120〜160gの分布を示していて、30〜100gの分布を示した対照群(澱粉無添加、又は、澱粉は添加されたが糊化反応が起きなかった豆腐)と比較した時、より硬くて弾性のある物性を示したことが確認された(表 2、3参照)。 As a result of measuring the physical properties of Oboro Tofu, the control group showed a distribution of hardness of 120 to 160 g and a distribution of 30 to 100 g (no starch added or starch was added but no gelatinization reaction occurred) When compared with Tofu), it was confirmed that it had harder and more elastic properties (see Tables 2 and 3).
本願発明で下記の乾燥おぼろ豆腐の製造方法で用いるおぼろ豆腐は特に限定されてなく、公知の豆腐を用いても構わない。即ち、市販されている公知のおぼろ豆腐を用いて本願発明の乾燥おぼろ豆腐製造方法で乾燥する場合、既存の乾燥おぼろ豆腐の製造方法に比べて品質の優れた乾燥おぼろ豆腐を得ることができる。ただし、最上の品質で、復元後ほぼ原物の食感に近いおぼろ豆腐を得るために、より好ましくは、前記の方法で製造されたおぼろ豆腐を乾燥用おぼろ豆腐として用いた方が良い。 In the invention of the present application, the tofu used in the following method for producing dried tofu is not particularly limited, and a known tofu may be used. That is, when drying with the manufacturing method of the dry rag tofu of this invention using the publicly known rag tofu which is marketed, the dry rag tofu excellent in quality compared with the manufacturing method of the existing dry rag tofu can be obtained. However, in order to obtain the best quality and almost the same texture as the original after restoration, it is more preferable to use the rag tofu produced by the above method as the drying rag tofu.
本願発明の乾燥おぼろ豆腐製造方法は、準備したおぼろ豆腐を予備凍結をしなく冷却だけを行った状態で、凍結及び乾燥に使用する装置に投入する。前記のおぼろ豆腐の凍結工程は減圧下で行われる真空凍結工程であって、本願明細書の一つの具体例で、真空度が4torrから2.5torr(絶対圧)まで下降する時の経過時間が、好ましくは30分以内、より好ましくは15分以内になるように調節して急速真空凍結させる。これで前記のおぼろ豆腐の品温が0から-5℃まで下降する際の経過時間が、好ましくは30分以内、より好ましくは15分以内で豆腐内の蛋白質変性を最小化して、高品質のおぼろ豆腐を得ることができる。即ち、真空凍結方式の場合、既存の冷凍庫(-18℃〜-70℃)で保管する冷凍方式に比べて、氷の成長速度(ice growth rate)が著しく早いので、相対的に豆腐内の蛋白質の変性を最小化することができるようになる。 In the dry rag tofu production method of the present invention, the prepared rag tofu is put into an apparatus used for freezing and drying in a state in which it is cooled only without pre-freezing. The freezing process of the tofu tofu is a vacuum freezing process performed under reduced pressure, and in one specific example of the present specification, the elapsed time when the degree of vacuum drops from 4 torr to 2.5 torr (absolute pressure), The temperature is adjusted to be preferably within 30 minutes, more preferably within 15 minutes, followed by rapid vacuum freezing. With this, the elapsed time when the product temperature of the tofu tofu falls from 0 to -5 ° C is preferably within 30 minutes, more preferably within 15 minutes, minimizing protein denaturation in the tofu, and high quality Oboro tofu can be obtained. That is, in the case of the vacuum freezing method, the ice growth rate is remarkably faster than the freezing method stored in an existing freezer (-18 ° C to -70 ° C). It becomes possible to minimize the denaturation.
前記の真空凍結工程後、前記のおぼろ豆腐の凍結乾燥工程では、本願明細書の一つの具体例で、好ましくは真空度2.5torrないし0.5torr(絶対圧)、より好ましくは真空度1.5torrないし0.5torrの範囲で乾燥を進行させる。前記の凍結乾燥で用いる装置内の熱板の温度は好ましくは10〜80℃、より好ましくは20〜75℃で調節し、おぼろ豆腐の品温が好ましくは40℃、より好ましくは35℃を越えないようにしておぼろ豆腐内の蛋白質の変性を最小化する。 After the vacuum freezing step, in the lyophilization process of the tofu tofu, in one specific example of the present specification, preferably the vacuum degree is 2.5 torr to 0.5 torr (absolute pressure), more preferably the vacuum degree is 1.5 torr to 0.5 torr. Drying is allowed to proceed in the range of torr. The temperature of the hot plate in the apparatus used for the lyophilization is preferably adjusted to 10 to 80 ° C., more preferably 20 to 75 ° C., and the product temperature of the tofu is preferably 40 ° C., more preferably more than 35 ° C. Minimize protein denaturation in rag tofu.
前記の乾燥工程まで終わったおぼろ豆腐は品質保存のために、真空包装して流通させた方が好ましい。 Oboro tofu that has been subjected to the drying step is preferably distributed in a vacuum package for quality preservation.
前記の乾燥工程により製造された乾燥おぼろ豆腐は既存の乾燥おぼろ豆腐に比べて、復元後の豆腐の硬度、ガム性(Gumminess)、咀嚼性(Chewiness)等の豆腐の物性において乾燥前の原物の食感により近く、より硬く、より歯ごたえがあり、食感が優れたおぼろ豆腐を提供する。具体的に、本願明細書のある具体例(比較試験例3-2)のように、前記の製造方法により製造された乾燥おぼろ豆腐を復元させた後、前記の本願発明のおぼろ豆腐製造方法によって製造されたおぼろ豆腐の物性を測定したことと同じ条件下で、乾燥後復元させたおぼろ豆腐の物性を測定した結果、硬度が50〜90gの分布を示し、30〜50gの分布を示した対照群(澱粉無添加、又は、澱粉が添加されたが糊化反応が起きなかった豆腐)と比較した時、より硬くて弾性のある物性を示したことが確認された(表3参照)。 The dried boro tofu produced by the above drying process is an original material before drying in terms of the physical properties of tofu such as hardness, gumminess, chewiness, etc. of the tofu after restoration compared to the existing dried rag tofu It provides a rag tofu that is closer, harder, more chewy and has a better texture. Specifically, as shown in a specific example of the present specification (Comparative Test Example 3-2), after restoring the dry rag tofu produced by the above production method, the boro tofu production method of the present invention described above is used. As a result of measuring the physical properties of the boro tofu restored after drying under the same conditions as the physical properties of the prepared boro tofu, the control showed a hardness distribution of 50 to 90 g and a distribution of 30 to 50 g. When compared with the group (no added starch or tofu with added starch but no gelatinization reaction), it was confirmed that it showed harder and more elastic properties (see Table 3).
本発明は予備凍結過程なしでおぼろ豆腐を真空凍結乾燥させる方法を提供して、乾燥前の状態の風味と質感をそのまま復元できるおぼろ豆腐の乾燥方法を提供するという利点がある。 The present invention has an advantage of providing a method for vacuum-freeze-drying rag tofu without a preliminary freezing process, and providing a method for drying rag tofu that can restore the flavor and texture of the state before drying as it is.
本発明はおぼろ豆腐を製造することにおいて、豆乳に澱粉を添加する段階及び澱粉を糊化させる加熱段階を含むおぼろ豆腐の製造方法を提供して、豆腐の硬度(Hardness)などの物性において、より高品質を有するおぼろ豆腐及びその製造方法を提供する利点がある。 The present invention provides a method for producing rag tofu comprising a step of adding starch to soy milk and a heating step of gelatinizing starch in producing rag tofu, and more in physical properties such as hardness of tofu (Hardness). There is an advantage in providing a rag tofu having a high quality and a method for producing the same.
本発明は豆腐の製造工程中、豆乳と澱粉を撹拌する段階を行う時、澱粉を澱粉分散液の状態にして用いることにより、澱粉が豆乳で均一に分散できる撹拌方法を提供する利点がある。 The present invention has an advantage of providing a stirring method in which starch can be uniformly dispersed in soy milk by using the starch in a starch dispersion state when performing the step of stirring soy milk and starch during the production process of tofu.
本発明は豆腐の製造において、澱粉を添加してこれを糊化させ乾燥おぼろ豆腐にすることに適合した乾燥用おぼろ豆腐を製造する方法及びこのような乾燥用おぼろ豆腐を真空凍結乾燥させ乾燥おぼろ豆腐を製造する方法を提供する利点がある。 In the production of tofu, the present invention relates to a method for producing a drying rag tofu suitable for adding starch to gelatinize it to make a dry rag tofu, and to dry such a rag tofu for vacuum drying and drying. There is an advantage of providing a method for producing tofu.
具体的に、本願発明は豆腐の硬度等の物性において、より高品質を有するおぼろ豆腐に関するもので、これを乾燥おぼろ豆腐の製造のための乾燥用おぼろ豆腐として使うのに優れていることはもちろん、乾燥おぼろ豆腐として製造しなくてもそれ自体の食感が優れているおぼろ豆腐を提供するため、豆腐製造工程の中で、豆乳に澱粉を添加してこれを糊化させる段階が含まれるようにする。澱粉を添加して糊化反応を誘導する温度条件で豆乳を加熱することによって、おぼろ豆腐の保水力を高めるので、より歯ごたえのある食感が優れたおぼろ豆腐を提供し、これを利用して乾燥おぼろ豆腐を製造することにおいて、乾燥後歯ごたえのなくなった食感は生かし、乾燥後発生するスポンジ性の食感がない、復元後物性が優れた乾燥おぼろ豆腐を提供する。 Specifically, the present invention relates to tofu tofu having higher quality in physical properties such as hardness of tofu, and of course it is excellent for use as a drying tofu tofu for the production of dried tofu tofu. In order to provide a tofu that has an excellent texture even if it is not manufactured as a dry tofu, it includes a step of adding starch to soy milk to gelatinize it in the tofu production process. To. By heating the soy milk under a temperature condition that induces a gelatinization reaction by adding starch, the moisturizing power of the rag tofu is increased, so that it provides a more crunchy texture and uses this In the production of dried rag tofu, a dry texture that is not crunchy after drying is utilized, and there is no spongy texture that occurs after drying.
前記の工程で添加される澱粉は好ましくは変性澱粉を使用し、より好ましくはタピオカ変性澱粉を用いて澱粉の効果を最大化する。また、前記の澱粉は豆乳混合液の総重量を基準として好ましく0.1〜3重量%、より好ましくは1重量%になるべく添加して乾燥おぼろ豆腐の製造の際、真空凍結乾燥工程によるおぼろ豆腐のひびと割れの現象を防止することができる。 The starch added in the above step preferably uses modified starch, more preferably tapioca modified starch to maximize the effect of the starch. The starch is preferably added in an amount of 0.1 to 3% by weight, more preferably 1% by weight, based on the total weight of the soy milk mixture, and when the dry rag tofu is produced, And cracking phenomenon can be prevented.
前記の澱粉を豆乳に混合する際には、澱粉が豆乳に均一に分散させるために、前記の澱粉と希釈水をまず公知のホモミキサー(Homomixer)を利用し1次撹拌して澱粉分散液の状態にした後、これを豆乳の入った撹拌タンクに投入して2次撹拌段階を進行させることが好ましい。前記の1次撹拌段階では、好ましくは抗酸化剤、例えばビタミンE・ビタミンC・トコフェロール・緑茶抽出物・ローズマリー抽出物などを追加で添加して撹拌することができる。また、抗酸化剤を追加で添加して撹拌する場合、豆腐内の脂肪の酸敗を防止して、豆腐の賞味期限を比較的長く延長させる効果がある。澱粉を豆乳に直接投入する場合、澱粉が豆乳に非均一に分散して、澱粉粒子の大きさが大きくなってしまし、撹拌時間の延長及び豆腐の物性に良くない影響を与えて、豆腐品質にバラツキがあることに対して、前記のように1次撹拌いた澱粉分散液を用いると、豆乳と澱粉分散液との撹拌時間が短縮されることはもちろん、均一な物性の豆腐を得ることができる利点がある。 When the starch is mixed with soy milk, in order to uniformly disperse the starch in the soy milk, the starch and dilution water are first stirred first using a known homomixer (Homomixer) to form a starch dispersion. After making it into a state, it is preferable to put it into a stirring tank containing soy milk to advance the secondary stirring stage. In the primary stirring step, an antioxidant such as vitamin E, vitamin C, tocopherol, green tea extract, rosemary extract and the like can be added and stirred. In addition, when an antioxidant is additionally added and stirred, there is an effect of preventing the fat spoilage in tofu and extending the shelf life of tofu relatively long. When starch is added directly to soy milk, starch is non-uniformly dispersed in soy milk, resulting in an increase in the size of starch particles, which has an adverse effect on the prolonged stirring time and the physical properties of tofu. When the starch dispersion liquid subjected to primary stirring as described above is used, the stirring time of soy milk and starch dispersion liquid can be shortened, and tofu with uniform physical properties can be obtained. There are advantages you can do.
前記の2次撹拌された豆乳混合液に入れる凝固剤において、グルコノデルタラクトン(GDL)は澱粉の官能基を分解して澱粉の作用を妨げるため用いない方が好ましく、より好ましくは硫酸カルシウムを凝固剤として用いた方が良い。 In the coagulant to be added to the secondary agitated soymilk mixture, glucono delta lactone (GDL) is preferably not used because it degrades the functional group of starch and hinders the action of starch, more preferably calcium sulfate. It is better to use it as a coagulant.
前記の方法で製造されたおぼろ豆腐は既存の一般おぼろ豆腐に比べて豆腐の硬度、ガム性(Gumminess)、咀嚼性(Chewiness)等の豆腐の物性においてより硬くて、より歯ごたえがあり、食感が優れたおぼろ豆腐を提供する。 Oboro tofu produced by the above method is harder, more chewy, and textured in terms of tofu hardness, gumminess, chewiness and other tofu properties compared to existing general rag tofu. Provides an excellent rag tofu.
乾燥おぼろ豆腐を製造する製造方法において、好ましくは前記の方法で製造されたおぼろ豆腐を乾燥用おぼろ豆腐として用いる。本願発明は乾燥おぼろ豆腐を製造する際、既存の予備凍結段階を経ないようにして、予備凍結によって誘発された豆腐内の蛋白質の変性を防止し、粉っぽくてさくい食感を防止する乾燥おぼろ豆腐製造方法を提供する利点がある。また、前記のおぼろ豆腐の凍結工程は減圧下で行われる真空凍結工程であって、本願明細書の一つの具体例で、真空度が4torrから2.5torr(絶対圧)まで下降する時の経過時間が、好ましくは30分以内、より好ましくは15分以内になるように調節して急速真空凍結させることによって、前記のおぼろ豆腐の品温が0から-5℃まで下がる 時の経過時間が好ましくは30分以内、より好ましくは15分以内にして、豆腐内の蛋白質変性を最小化して高品質のおぼろ豆腐を得ることができる方法を提供する。即ち、真空凍結方式の場合、既存の冷凍庫(-18℃〜-70℃)で保管する冷凍方式に比べて氷の成長速度(ice growth rate)が著しく早いので、相対的に豆腐内の蛋白質の変性を最小化することができるようになる。 In the production method for producing dry rag tofu, preferably the rag tofu produced by the above method is used as the dry rag tofu. In the present invention, when producing dried rag tofu, it does not go through the existing pre-freezing step, prevents denaturation of the protein in the tofu induced by the pre-freezing, and prevents the powdery and crumbly texture. There is an advantage of providing a method for producing rag tofu. In addition, the freezing process of the tofu tofu is a vacuum freezing process performed under reduced pressure, and in one specific example of the present specification, the elapsed time when the degree of vacuum drops from 4 torr to 2.5 torr (absolute pressure). However, preferably, the elapsed time when the product temperature of the tofu tofu falls from 0 to -5 ° C. is preferably adjusted by quick vacuum freezing within 30 minutes, more preferably within 15 minutes. Provided is a method capable of obtaining high-quality rag tofu within 30 minutes, more preferably within 15 minutes, by minimizing protein denaturation in tofu. That is, in the case of the vacuum freezing method, the ice growth rate is remarkably faster than the freezing method stored in the existing freezer (-18 ° C to -70 ° C). Denaturation can be minimized.
更に、本願発明は前記の真空凍結工程後、前記のおぼろ豆腐の凍結乾燥工程において、本願明細書の一つの具体例で、好ましくは真空度1.5torrないし0.5torr(絶対圧)の範囲で乾燥を行い、前記の凍結乾燥で用いる装置内の熱板の温度を好ましくは10〜80℃、より好ましくは20〜75℃にして調節しながらおぼろ豆腐の品温が好ましくは40℃、より好ましくは35℃を越えないようにして、おぼろ豆腐内の蛋白質の変性を最小化する利点がある。 Furthermore, the present invention is a specific example of the present specification, preferably in the range of a vacuum degree of 1.5 torr (absolute pressure), in the freeze-drying step of the above-mentioned tofu tofu after the vacuum freezing step. The temperature of the hot plate in the apparatus used in the freeze-drying is preferably adjusted to 10 to 80 ° C, more preferably 20 to 75 ° C, and the product temperature of the tofu is preferably 40 ° C, more preferably 35. There is the advantage of minimizing the denaturation of the protein in the rag tofu not to exceed ℃.
前記の乾燥工程によって製造された乾燥おぼろ豆腐は既存の一般乾燥おぼろ豆腐に比べて復元後の豆腐の硬度、ガム性(Gumminess)、咀嚼性(Chewiness)等の豆腐の物性において乾燥前の原物の食感により近くて、より硬くて、より歯ごたえの食感が優れたおぼろ豆腐を提供する利点がある。 The dried boro tofu produced by the above drying process is an original product before drying in terms of the physical properties of tofu such as hardness, gumminess, chewiness, etc. of tofu after restoration compared to the existing general dried rag tofu There is an advantage of providing a rag tofu that is closer to the texture of, harder and more chewy.
以下、下記の実施例、試験例及び比較試験例を記述して本願発明を説明する。ただし、下記の実施例、試験例及び比較試験例は本願発明の一つの例示に過ぎなく、本願発明の内容がこれに限定されるものではない。 The present invention will be described below by describing the following examples, test examples and comparative test examples. However, the following examples, test examples and comparative test examples are merely examples of the present invention, and the contents of the present invention are not limited thereto.
(実施例)
実施例1
澱粉の糊化反応を経るおぼろ豆腐の製造方法(乾燥用おぼろ豆腐の製造方法)
(Example)
Example 1
Production method of boro tofu through gelatinization reaction of starch (production method of boro tofu for drying)
(1) 1段階:豆乳の製造工程
取り入れた大豆を洗浄して異質物を除去した後、前記の洗浄した大豆に蒸溜水を加えて常温で12時間浸漬した。前記の浸漬が完了された大豆にまた蒸溜水を加えて豆乳の濃度(brix)が11brixになるように濃度を合わせてブレンダーで粉砕した。
前記の粉砕した大豆を濾過器に通して濾過させてオカラと豆乳に分離した後、前記の分離された豆乳を100℃から105℃まで温度を徐々に高めならが20分間加熱及び殺菌した。前記の熱処理された最終豆乳を10.5brixに合わせて、前記の豆乳を10℃以下まで冷却させた。
(1) Stage 1: Soymilk production process After the introduced soybean was washed to remove foreign substances, distilled water was added to the washed soybean and immersed at room temperature for 12 hours. Distilled water was also added to the soaked soybean so that the soymilk concentration (brix) was adjusted to 11brix and pulverized with a blender.
The pulverized soybean was filtered through a filter to separate it into okara and soy milk, and then the separated soy milk was heated and sterilized for 20 minutes if the temperature was gradually increased from 100 ° C to 105 ° C. The heat-treated final soymilk was adjusted to 10.5brix, and the soymilk was cooled to 10 ° C or lower.
(2) 2段階:豆乳に希釈水、変性澱粉、抗酸化剤及び凝固剤を添加した後、これを撹拌する工程 (2) Two stages: The process of adding diluted water, modified starch, antioxidant and coagulant to soy milk and then stirring it
前記の冷却された豆乳476kgを内気泡が発生しないように撹拌タンクの下部から満ちるように投入した。蒸溜水24kgにタピオカ変性澱粉(HT2X、‘アベベ'社製品) 5kgを溶いて、抗酸化剤(SD-20、トコフェロールMIXk、イヨン化学社製品) 1kgをホモミキサー(homomixer)で10分間十分に均質化させて澱粉分散液を製造した。 476 kg of the cooled soymilk was charged from the bottom of the stirring tank so as not to generate internal bubbles. Dissolve 5 kg of tapioca-modified starch (HT2X, product of Abebe) in 24 kg of distilled water, and thoroughly homogenize 1 kg of antioxidant (SD-20, Tocopherol MIXk, product of Yon Chemical Co., Ltd.) with a homomixer (homomixer) for 10 minutes. To produce a starch dispersion.
前記の澱粉分散液を前記の10.5brix豆乳476kgが入った撹拌タンクに入れて10分間十分に撹拌した。凝固剤として硫酸カルシウム1.45kgを蒸溜水7.25kgによく溶いて前記の撹拌タンクに入れて前記の豆乳混合液と撹拌した。 The starch dispersion was put into a stirring tank containing 476 kg of the 10.5brix soy milk and stirred sufficiently for 10 minutes. As a coagulant, 1.45 kg of calcium sulfate was well dissolved in 7.25 kg of distilled water and placed in the stirring tank and stirred with the soymilk mixture.
(3) 3段階:豆乳混合液をおぼろ豆腐パウチに包装する工程
前記の凝固剤が添加された豆乳混合液508.7kgを撹拌しつづけながら、1kgのおぼろ豆腐パウチに分けて 充填して包装した。
(3) Stage 3: Packaging the soymilk mixture into a rag tofu pouch 508.7 kg of the soymilk mixture to which the above-mentioned coagulant was added was stirred and packed into 1 kg of a rag tofu pouch.
(4) 4段階:包装されたおぼろ豆腐を加熱する工程
前記の包装されたおぼろ豆腐を86℃で設定した熱湯槽で1時間熱湯処理して凝固させながらおぼろ豆腐の中心部の温度が83℃ 以上になるようにした。
(4) Four stages: the process of heating the packaged tofu tofu The temperature of the center of the tofu tofu is 83 ° C while the packaged tofu tofu is solidified by hot water treatment for 1 hour in a hot water bath set at 86 ° C. It was made to become above.
(5) 5段階:凝固したおぼろ豆腐を冷却する工程
前記の凝固したおぼろ豆腐を5℃の冷水で豆腐の中心温度が10℃ 以下になるべく1時間冷却させた後、冷蔵保管した。
前記の方法で製造されたおぼろ豆腐は下記の試験例2の物性を示すことが確認された。
(5) Step 5: Step of cooling the solidified tofu tofu The above solidified tofu tofu was cooled with cold water at 5 ° C. for 1 hour so that the center temperature of the tofu was 10 ° C. or less, and then stored refrigerated.
Oboro tofu produced by the above method was confirmed to exhibit the physical properties of Test Example 2 below.
試験例1
豆乳に添加された澱粉の糊化温度以上の温度で加熱させたおぼろ豆腐の表面及び中心部の温度変化
Test example 1
Temperature change of the surface and the center of Oboro Tofu heated above the gelatinization temperature of starch added to soy milk
タピオカ変性澱粉(HT2X、‘アベベ'社製品)を添加したおぼろ豆腐を、前記の変性澱粉の糊化温度が70〜75℃であることを勘案して、豆腐の中心部まで糊化過程が十分に起きるようにするため、前記のおぼろ豆腐の中心部の温度(品温)が80℃ 以上になるように、86℃の熱湯槽で60分間熱湯処理した。この時のおぼろ豆腐の表面及び中心部の温度変化を図1で示した。 Oboro tofu added with tapioca-modified starch (HT2X, 'Abebe' company product) is sufficiently gelatinized to the center of tofu considering that the gelatinization temperature of the modified starch is 70-75 ° C Then, hot water treatment was performed in a hot water bath at 86 ° C. for 60 minutes so that the temperature (article temperature) of the above-mentioned tofu tofu was 80 ° C. or higher. FIG. 1 shows the temperature change of the surface and the center of the rag tofu at this time.
図1のグラフで、タピオカ変性澱粉の糊化温度以上の温度で加熱させたおぼろ豆腐の場合、澱粉の糊化過程を伴うため、加熱時には中心部の温度が比較的緩やかに上がって、加熱後には中心部の温度が急激に下がることが確認できた。熱湯槽の温度を86℃として30分程度加熱した時は、中心部の温度が60℃程度までにも上がらなかったため、タピオカ変性澱粉の糊化が充分でなく、1時間程度加熱した時に中心温度が80℃を越えるようになり澱粉の糊化反応ができるようになった。 In the graph of Fig. 1, in the case of rag tofu heated at a temperature higher than the gelatinization temperature of tapioca-modified starch, since the starch gelatinization process is involved, the temperature at the center rises relatively slowly during heating, and after heating It was confirmed that the temperature at the center dropped sharply. When the temperature of the hot water bath was 86 ° C and heated for about 30 minutes, the temperature at the center did not rise to about 60 ° C, so the tapioca-modified starch was not gelatinized sufficiently, and the center temperature when heated for about 1 hour Became over 80 ° C, and the gelatinization reaction of starch became possible.
比較試験例1
澱粉が添加されなかった既存の一般おぼろ豆腐の表面及び中心部の温度
Comparative test example 1
Surface and center temperature of existing general rag tofu without added starch
変化澱粉が添加されなかった既存の一般おぼろ豆腐(韓国のマルグンコンおぼろ豆腐、マルグンムレ社製品)を入手して、前記のおぼろ豆腐の熱湯処理の時のおぼろ豆腐の表面及び中心部の温度変化を測定した。 Obtain existing general rag tofu without modified starch (Korean margunkon corn tofu, product of Margunmure Co., Ltd.) and measure the temperature change of the surface and center of rag tofu during hot water treatment did.
測定結果を示した図2を見ると、図1に比べて加熱時にはおぼろ豆腐の中心部の温度が相対的に急激に上昇して、加熱後には中心部の温度が緩やかに下降するということが確認できた。 As shown in FIG. 2, which shows the measurement results, the temperature of the center part of the rag tofu rises relatively rapidly during heating compared to FIG. 1, and the temperature of the center part gradually decreases after heating. It could be confirmed.
試験例
実施例2により製造したおぼろ豆腐の物性測定
Test Example Physical property measurement of Oboro tofu produced in Example 2
前記の実施例1の製造方法によりおぼろ豆腐を製造した後、物性分析器(Texture Analyzer-モデル名:TA-XT Plus、‘MHK商社'製品)を利用して、前記のおぼろ豆腐の物性を測定した。 物性測定は下記の条件下で行われた。
プローブ(probe):直径が2cmの円筒形の形態;
前記のプローブがサンプルまで降りてくる速度(pre-test speed):1.00mm/sec;
前記のプローブが前記のサンプル表面についた後、前記のサンプルに浸透していく速度(test speed):5.00mm/sec;
前記のプローブが前記サンプルを浸透した後、元の位置に戻る速度(post-test speed):5.00mm/sec;
前記のプローブのターゲット モード(target mode): 距離(distance);
前記のプローブが前記のサンプルの表面を認識して、前記のサンプルを突き抜けて入る 距離(distance):5.000mm;
前記のプローブが前記のサンプルを認識するための条件(trigger type):力(force);及び前記のプローブが前記のサンプルの存在を認識するための最小限の力(trigger force):5.0gとして設定する条件
After producing the rag tofu by the production method of Example 1, the physical properties of the rag tofu are measured using a physical property analyzer (Texture Analyzer-model name: TA-XT Plus, 'MHK Trading Company' product). did. The physical properties were measured under the following conditions.
Probe: cylindrical shape with a diameter of 2 cm;
The speed at which the probe descends to the sample (pre-test speed): 1.00 mm / sec;
The speed at which the probe penetrates into the sample after it touches the sample surface (test speed): 5.00 mm / sec;
Post-test speed after the probe penetrates the sample (post-test speed): 5.00 mm / sec;
Target mode of the probe: distance;
The probe recognizes the surface of the sample and penetrates through the sample distance: 5.000 mm;
The condition for the probe to recognize the sample (trigger type): force; and the minimum force for the probe to recognize the presence of the sample: 5.0 g Conditions to set
前記の条件下で前記の実施例1の製造方法によって製造されたおぼろ豆腐の物性分は下記の表1の通りである。
前記の表1で、硬度はサンプルがある水準の変形まで到達するに必要な力、粘着性はプローブがサンプルを突き抜けて入った後また分離するために必要な力を示し、これが凝集性より大きい場合、プローブにサンプルの一部がにくっつくようになる。凝集性は物体がそのままの形態を維持しようとする力で、粘着性より大きい場合、プローブにサンプルがくっつかないようになる。ガム性は半固体状態のサンプルを飲み込めない状態にする性質を示し、硬度と凝集性の掛け算で計算される。咀嚼性は固体状態のサンプルを飲み込める状態にする性質を示すものである。 In Table 1 above, hardness indicates the force required to reach a certain level of deformation, and stickiness indicates the force required for the probe to separate again after it has penetrated the sample, which is greater than cohesiveness. In some cases, a portion of the sample sticks to the probe. Cohesiveness is a force that maintains the shape of the object as it is, and if it is larger than the stickiness, the sample will not stick to the probe. Gum properties indicate the property of making a semi-solid sample unswallowable and is calculated by multiplying hardness and cohesiveness. Chewability indicates the property of making a solid sample swallowable.
比較試験例2-1
澱粉の糊化反応を経なかったおぼろ豆腐の物性測定
Comparative Test Example 2-1
Measurement of physical properties of oboro tofu without starch gelatinization reaction
おぼろ豆腐の組成は実施例1と同じようにして、前記の実施例1の4段階で澱粉の糊化反応が行わなかったおぼろ豆腐の物性を調べるために、前記の実施例1の4段階でおぼろ豆腐の中心部の異なった6ヶ所の温度で順にサンプリングして、前記の試験例2と同様の条件下で各サンプルの物性を測定した。この測定値を前記の試験例2のデータと一緒に下記の表2で示す。
おぼろ豆腐に添加された澱粉のタピオカ 澱粉の糊化温度が70〜75℃であることを勘案して、おぼろ豆腐の中心部の温度が約80℃以上にならないと澱粉の十分な糊化反応が起こらないので、前記の比較試験例2ではおぼろ豆腐の中心部の温度が83.22℃である6次サンプルだけが澱粉の糊化反応を経たおぼろ豆腐と認められる。 Tapioca of starch added to boro tofu Taking into account that the gelatinization temperature of starch is 70-75 ° C, if the temperature of the center of boro tofu does not exceed about 80 ° C, sufficient gelatinization reaction of starch will occur In the comparative test example 2 described above, only the sixth sample in which the temperature of the center portion of the rag tofu is 83.22 ° C. is recognized as the rag tofu that has undergone starch gelatinization reaction.
前記の表2を見ると、製造されたおぼろ豆腐の物性は澱粉の糊化と相当な相関関係が確認できて、特におぼろ豆腐の硬度、凝集性、ガム性及び咀嚼性が高い相関関係を示した。 Looking at Table 2 above, the physical properties of the garlic tofu produced have a significant correlation with the gelatinization of starch, and in particular, the garlic tofu has a high correlation in hardness, cohesiveness, gum and chewing properties. It was.
また、離水量は豆腐製造後これを均一な大きさで切断して、決まった時間で豆腐から出る水の量を測定して、最初の重さで割り算して百分比で表示した数値で、大抵中心部の糊化程度に比例して離水の程度が減少することが確認された。これは澱粉が糊化されることにより、豆腐内に存在する水分を捉えている役割をして、 離水量を減少させる結果になったと判断される。 In addition, the amount of water separation is a figure that is cut in a uniform size after tofu production, measures the amount of water coming out of the tofu at a fixed time, and is divided by the initial weight and displayed as a percentage. It was confirmed that the degree of water separation decreased in proportion to the degree of gelatinization at the center. This is because starch is gelatinized, and it plays a role of catching moisture present in tofu, resulting in a decrease in water separation.
即ち、おぼろ豆腐に添加された澱粉が糊化反応を起こすことによって、糊化反応を経ないで製造されたおぼろ豆腐に比べてより硬く、弾性を有するようになり、形態の維持性が強いため、運送及び保管に有利でありながら、より歯ごたえがあり食感が良くなった、高品質のおぼろ豆腐が製造されることが確認できた。 That is, the starch added to the tofu tofu causes a gelatinization reaction, so that it becomes harder and more elastic than the tofu tofu produced without undergoing the gelatinization reaction, and the maintainability of the form is strong. It was confirmed that a high-quality rag tofu was produced, which is advantageous for transportation and storage, but has a crunchy texture and improved texture.
1次ないし6次サンプルの物性を測定した時及び測定した後の各写真は図3及び図4で示した。 3 and 4 show the photographs when the physical properties of the first to sixth samples were measured and after the measurement.
比較試験例2-2澱粉が添加されたおぼろ豆腐に用いる凝固剤の種類によるおぼろ豆腐の物性比較Comparative Test Example 2-2 Comparison of physical properties of Oboro Tofu according to the type of coagulant used in Oboro Tofu with added starch
前記の実施例1と同様の製造方法で製造するが、これに用いる凝固剤の種類を変えておぼろ豆腐を製造し、各物性を比較した。具体的に、タピオカ変性澱粉(HT2X、‘アベベ'社製品) 5kgを添加した豆乳に各々凝固剤として硫酸カルシウム1kgを用いて製造したおぼろ豆腐と、硫酸カルシウム、塩化マグネシウム及びGDLを順に8:2:4の割合で混合した混合凝固剤1kgを用いて製造したおぼろ豆腐の物性を比較した。この試験結果は図5で示した。 Although the same production method as in Example 1 was used, rag tofu was produced by changing the type of coagulant used for this, and the physical properties were compared. Specifically, tapioca modified starch (HT2X, 'Abebe' product) added 5 kg of soy milk to each 1 kg of tofu prepared with calcium sulfate as a coagulant, calcium sulfate, magnesium chloride and GDL in order 8: 2 The physical properties of boro tofu produced using 1 kg of mixed coagulant mixed at a ratio of 4 were compared. The test results are shown in FIG.
試験の結果、凝固剤として硫酸カルシウムを用いたおぼろ豆腐は前記の試験例2の物性を有するおぼろ豆腐が製造されたが、前記の複合凝固剤を用いたおぼろ豆腐は澱粉を添加しなかったか、あるいは澱粉を添加したとしても実施例1の4段階で澱粉の糊化温度以上の温度で加熱しなかったおぼろ豆腐のように、澱粉の特性がなくなった既存の一般おぼろ豆腐と似たような物性のおぼろ豆腐が製造された。より具体的には、硫酸カルシウムを用いたおぼろ豆腐の方が断然離水が少なく、見た目から豆腐の弾力性が見えて、強度が既存のおぼろ豆腐に比べて強くて、食感はよりやわらかい高品質のおぼろ豆腐の物性を示した。これに反して、複合凝固剤を用いたおぼろ豆腐は薄い黄色の離水が多く出て、澱粉を用いなかった一般おぼろ豆腐と似たような感じで歯ごたえのない食感と低い強度を表わした。 As a result of the test, the rag tofu using calcium sulfate as the coagulant produced the rag tofu having the physical properties of Test Example 2, but the rag tofu using the composite coagulant was not added with starch, Or even if starch is added, physical properties similar to existing general rag tofu with no starch properties, such as rag tofu that was not heated at a temperature higher than the gelatinization temperature of starch in the four stages of Example 1. Oboro tofu was produced. More specifically, the rag tofu with calcium sulfate has much less water separation, the elasticity of the tofu can be seen from the appearance, the strength is stronger than the existing rag tofu, and the texture is softer and higher quality The physical properties of tofu tofu were shown. Contrary to this, the rag tofu using the complex coagulant had a lot of light yellow water separation, and it was similar to the general rag tofu without starch and showed a chewy texture and low strength.
複合凝固剤を用いたおぼろ豆腐がこのような物性を表わすのは複合凝固剤に含まれたGDLが、pHを下げることによって豆乳に添加された澱粉の官能基を分解させて澱粉の効果を阻害することによる結果であると判断された。 Oboro tofu using a complex coagulant exhibits such physical properties because GDL contained in the complex coagulant degrades the functional group of starch added to soy milk by lowering the pH and inhibits the effect of starch It was judged to be the result of doing.
実施例2
真空凍結乾燥方法によるおぼろ豆腐の乾燥方法
前記の実施例1の製造方法により製造されたおぼろ豆腐を用いて、おぼろ豆腐の乾燥工程を行った。
Example 2
Drying Method of Oboro Tofu by Vacuum Freeze-Drying Method Using the boro tofu produced by the production method of Example 1 described above, the drying process of boro tofu was performed.
(1) 1段階:おぼろ豆腐の切断工程
前記の実施例1で冷蔵保管されたおぼろ豆腐をパウチから離して、切断機を通して1次、2次及び3次切断を行い、おぼろ豆腐の横、縦、高さが各々約5cm以下の不定形になるべく前処理を行った。
(1) 1st stage: cutting process of rag tofu The rag tofu that has been refrigerated in Example 1 above is separated from the pouch, and is subjected to primary, secondary and tertiary cutting through a cutting machine. Then, pretreatment was performed so that the height was about 5 cm or less.
(2) 2段階:切断されたおぼろ豆腐の真空凍結工程
おぼろ豆腐を切断した後4kgずつ分けて乾燥パンに入れて、豆腐が重ならないようによく広げた。その後、前記のおぼろ豆腐の品温を10℃ 以下に維持した状態で凍結乾燥管体に投入した。真空凍結を行うために真空ポンプを作動して真空度が4torrから2torrまで下がる経過時間を15分以内になるようにして、これによっておぼろ豆腐の品温が0℃から-5℃まで下がる時間をできるだけ短くする急速凍結を行った。
(2) Stage 2: Vacuum freezing process of the cut chopped tofu After cutting the chopped tofu, it was divided into 4kg pieces and put into dry bread and spread well so that the tofu did not overlap. Thereafter, the product of the above-mentioned tofu tofu was put into a freeze-dried tube while maintaining the product temperature at 10 ° C or lower. Operate the vacuum pump to perform vacuum freezing so that the time required for the vacuum to drop from 4 torr to 2 torr is within 15 minutes, thereby reducing the time for the product temperature of the tofu to fall from 0 ° C to -5 ° C. Rapid freezing was performed as short as possible.
(3) 3段階:真空凍結させたおぼろ豆腐の凍結乾燥工程
前記の凍結が終了する-15℃を基準として熱板の温度を10〜75℃に調節しながら真空度を2torr〜0.5torrの範囲で凍結乾燥を行った。30時間後乾燥が終了し、パンから出して包装した。
(3) Three stages: freeze-drying process of taro tofu that has been frozen in a vacuum range of 2 torr to 0.5 torr while adjusting the temperature of the hot plate to 10 to 75 ° C based on -15 ° C when the above freezing is completed And freeze-dried. After 30 hours, the drying was completed and the bread was taken out and packaged.
比較試験例3-1
真空凍結させた豆腐と冷凍庫に入れて既存の方式で冷凍させた豆腐の冷凍品質の比較
Comparative Test Example 3-1
Comparison of frozen quality of tofu frozen in vacuum and tofu frozen in existing method in freezer
前記の実施例2の2段階の真空凍結方式によって凍結させた豆腐と、冷凍庫に入れて既存の方式で冷凍させた豆腐の冷凍品質を比較する試験を行った。
冷凍品質の比較は図6に示した。
A test was conducted to compare the freezing quality of the tofu frozen in the two-stage vacuum freezing method of Example 2 and the tofu frozen in the existing method in a freezer.
A comparison of frozen quality is shown in FIG.
真空凍結させた豆腐の場合、ところどころ黄色いむらを帯び蛋白質が多少変性されたが、これは-70℃の冷凍庫で冷凍させた豆腐が全般的に薄く黄色い色に変色したことと、-18℃ 冷凍庫で冷凍させた豆腐が非常に黄色く変色したことを比較すると、かなり局所的な部分だけで少量の蛋白質変性が発生したと判断され、これは復元後の食感において原物と大きい差がないくらいの変性であると判断された。原物豆腐の食感の点数を5点満点とし、各冷凍豆腐の品質を相対的に比較してみると、真空凍結させた豆腐を解凍後に官能評価した食感点数は5点で、原物とほとんど差がなく、-70℃ 冷凍庫で冷凍させた豆腐は2.5点、-18℃ 冷凍庫で冷凍させた豆腐は1点程度の冷凍品質で評価された。 In the case of tofu that had been frozen in a vacuum, the protein was slightly denatured in some places, but this was due to the fact that the tofu that had been frozen in the -70 ° C freezer generally turned pale yellow and the -18 ° C freezer. Comparing that the tofu frozen in a very yellow color, it was judged that a small amount of protein denaturation occurred only in a very localized part, which is not much different from the original in the texture after restoration It was determined that The score of the texture of the original tofu was 5 points, and when comparing the quality of each frozen tofu, the score of the sensory evaluation of the frozen tofu after thawing was 5 points after thawing. The tofu frozen in the -70 ° C freezer was evaluated with a frozen quality of 2.5 points, and the tofu frozen in the -18 ° C freezer was evaluated with a frozen quality of about 1 point.
このような結果は、真空凍結方式による場合、水が気化しながら豆腐内の水分から熱を瞬間的に奪っていくので、既存の冷凍庫に保管する冷凍方式に比べて氷の成長速度(ice growth rate)が著しく早くて相対的に豆腐内の蛋白質の変性が少ないためであると判断される。 Such a result shows that in the case of the vacuum freezing method, heat is instantaneously taken away from the moisture in the tofu while the water is vaporized, so the ice growth rate (ice growth rate) compared to the freezing method stored in the existing freezer. rate) is remarkably fast, and it is judged that there is relatively little protein modification in the tofu.
比較試験例3-2
澱粉の糊化反応を経たおぼろ豆腐と糊化反応を経なかったおぼろ豆腐の乾燥前、後の物性測定
Comparative Test Example 3-2
Measurement of physical properties before and after drying of starch saponified tofu and starch saponified tofu
おぼろ豆腐を前記の実施例1の製造方法によって製造するが、前記の比較試験例2-1のように前記の実施例1の4段階でおぼろ豆腐の中心部の温度を異なった6ヶ所で順にサンプリングして、前記の試験例2と同様の条件下で各サンプルの物性を測定して、前記の六つのサンプルを前記の実施例2の方法によって乾燥おぼろ豆腐を製造した後、ここに水を入れて復元したおぼろ豆腐も各々の物性も前記の試験例2と同様の条件下で測定した。この測定値は下記の表の3の通りである。
Oboro tofu is manufactured by the manufacturing method of Example 1 described above, but in the four stages of Example 1 as in Comparative Test Example 2-1, the temperature of the center of Oboro Tofu is different in order at 6 locations. Sampling and measuring the physical properties of each sample under the same conditions as in Test Example 2 above, and after preparing the above six samples by the method of Example 2, dry rag tofu was added to the sample. The rag tofu that was put in and restored and the physical properties of each were measured under the same conditions as in Test Example 2. The measured values are as shown in Table 3 below.
前記の表3で示したように、澱粉は添加したが豆腐の中心部の温度を澱粉の糊化温度以上の温度まで加熱処理しなかったおぼろ豆腐の場合(特に、5次サンプルの場合)、乾燥前後において全て対照群(control)で試験した澱粉無添加のおぼろ豆腐と類似の物性を示したことが確認された。 As shown in Table 3 above, starch is added, but the temperature of the center of tofu is not heated to a temperature equal to or higher than the gelatinization temperature of starch (especially in the case of the fifth sample), It was confirmed that before and after drying, all of the physical properties were similar to those of the starch-free borotofu tested in the control group.
澱粉の糊化温度以上の温度で加熱した6次サンプルの場合、乾燥前はもちろん、乾燥後復元させたおぼろ豆腐であっても最も硬く(硬度)、最も歯ごたえがあること(ガム性、咀嚼性)が確認され、より高品質の物性を有したおぼろ豆腐として製造されたことが確認された。 In the case of the sixth sample heated at a temperature higher than the gelatinization temperature of starch, it is the hardest (hardness) and most chewy (gum and chewing properties), not only before drying, but also with rag tofu restored after drying. ) Was confirmed, and it was confirmed that it was produced as an otofu tofu having higher quality properties.
比較試験例3-3
タピオカ変性澱粉を添加して製造されたおぼろ豆腐と、他の澱粉類、ガム類、糖類及び酵素類を各々添加して製造された乾燥おぼろ豆腐の復元後の物性比較
Comparative Test Example 3-3
Comparison of physical properties after reconstitution of dried rag tofu made by adding tapioca-modified starch and dried rag tofu made by adding other starches, gums, sugars and enzymes
タピオカ変性澱粉を添加して前記の実施例1及び実施例2の製造方法によって製造したおぼろ豆腐と、他の澱粉類、ガム類、糖類及び酵素類を各々添加して製造されたおぼろ豆腐の物性を比較した。他の澱粉類として長芋粉末を用い、ガム類としてカードランとセルロースガム、糖類としてはトレハロース、ソルビトール、マルトデキストリン、ポリデキストロース(Poly dextrose)を、酵素類としてはTransglutaminase(TG)を用いた。その他に食品添加剤として使用されるヒドロキシプロピルメチルセルロースを使用し、豆乳SD粉末、ヒアルロン酸を用いて、前記の実施例1及び実施例2の製造方法によって乾燥おぼろ豆腐を製造した。前記の製造された各々の乾燥おぼろ豆腐に対し復元後の豆腐の食感及びひび割れの物性を5点満点を基準として評価した。 Physical properties of garlic tofu produced by adding the tapioca-modified starch and the above-mentioned production method of Example 1 and Example 2, and taro tofu produced by adding other starches, gums, sugars and enzymes, respectively. Compared. As other starches, long powder was used, curdlan and cellulose gum were used as gums, trehalose, sorbitol, maltodextrin and polydextrose were used as sugars, and transglutaminase (TG) was used as enzymes. In addition, hydroxypropylmethylcellulose used as a food additive was used, and dried rag tofu was produced by the production method of Example 1 and Example 2 using soymilk SD powder and hyaluronic acid. The texture of the tofu after restoration and the physical properties of the cracks were evaluated on the basis of a maximum of 5 points for each of the produced dry rag tofu.
前記の物性の比較、評価は表4、図7及び図8で示した。
The comparison and evaluation of the above physical properties are shown in Table 4, FIG. 7 and FIG.
各おぼろ豆腐の物性を比較して見ると、タピオカ変性澱粉を用いて製造したおぼろ豆腐の場合、豆腐食感がほぼ5点に近い最も高い点数として評価された。豆腐のひびに対しては、カードランを用いて製造されたおぼろ豆腐が最も高い点数を受けたが、カードランを用いる場合、豆腐の食感がだいぶ落ちる問題があって、これをおぼろ豆腐に使用するのは適合しないと評価された。 Comparing the physical properties of each tofu, the tofu produced using tapioca-modified starch was evaluated as the highest score of bean corrosion near 5 points. For tofu cracks, the tofu made with curdlan received the highest score, but when curdlan was used, there was a problem that the texture of tofu dropped significantly. It was evaluated as not suitable for use.
外観と食感の嗜好度を総合して比較した結果、タピオカ変性澱粉を用いた豆腐が最も優秀であると評価された。 As a result of comprehensive comparison of appearance and texture, tofu using tapioca-modified starch was evaluated as the best.
比較試験例3-4
澱粉が添加されたおぼろ豆腐に用いる凝固剤の種類による乾燥おぼろ豆腐の物性比較
Comparative Test Example 3-4
Comparison of physical properties of dried taro tofu according to the type of coagulant used in taro tofu with added starch
前記の実施例1及び実施例2と同様の製造方法で製造するが、用いる凝固剤の種類を異にして乾燥おぼろ豆腐を製造して各物性を比較した。具体的に、前記の実施例1の製造方法によりタピオカ変性澱粉(HT2X、‘アベベ'社製品) 5kgを添加した豆乳に各々凝固剤で硫酸カルシウム1kgを用いて製造したおぼろ豆腐と、GDL 1kgを用いて製造したおぼろ豆腐を前記の実施例2の方法により乾燥させて、乾燥おぼろ豆腐の物性を比較した後、これに水を注いで復元させたおぼろ豆腐の物性を再び比較した。比較結果は図9で示した。 Although it was manufactured by the same manufacturing method as in Example 1 and Example 2, dried rag tofu was manufactured using different types of coagulants and the physical properties were compared. Specifically, by the production method of Example 1, tapioca modified starch (HT2X, 'Abebe' company product) 5 kg of soymilk, each of which was prepared using 1 kg of calcium sulfate as a coagulant and 1 kg of GDL. The rag tofu produced by drying was dried according to the method of Example 2 and the physical properties of the dried boro tofu were compared. Then, the physical properties of the boro tofu restored by pouring water were compared again. The comparison results are shown in FIG.
前記の比較においておぼろ豆腐の大きさを横、縦、高さが1cmであるものと、3cm、5cmであるものを準備しておぼろ豆腐の大きさによる物性差はないかも同時に比較した。
図9で示されたように、凝固剤でGDLを用いると、まずGDL自体からの酸味によって豆腐が多少酸味を帯びるようになり官能的に良くなく、pHが低くなって澱粉の官能基が分解された結果、澱粉の糊化効果が相殺されるので、復元後押しつぶされるような食感と、内部のひび割れが多く発生することが確認されることがわかった。
In the above comparison, the size of the rag tofu was 1 cm in width, length, and height, and 3 cm and 5 cm in height, and the difference in physical properties depending on the size of the rag tofu was also compared at the same time.
As shown in Fig. 9, when GDL is used as a coagulant, first the tofu becomes slightly sour due to the acidity from the GDL itself, it is not functionally good, the pH is lowered and the functional group of starch is degraded. As a result, the gelatinization effect of starch was offset, and it was confirmed that a texture that was crushed after restoration and that many internal cracks occurred.
官能比較試験
既存の乾燥おぼろ豆腐と実施例1及び実施例2の製造方法によって製造された乾燥おぼろ豆腐の官能比較
Sensory comparison test
Sensory comparison of existing dried rag tofu and dried rag tofu produced by the production method of Example 1 and Example 2
市販されている乾燥おぼろ豆腐(ドンニムフードチョダンおぼろ豆腐製品)を入手して本願明細書の前記の実施例1及び実施例2の製造方法によって製造された乾燥おぼろ豆腐の復元後の官能を比較する試験を実施した。 Obtained commercially available dried rag tofu (Donim food chodan rag tofu product) and the sensory function after restoration of the dried rag tofu produced by the production method of Example 1 and Example 2 of the present specification. A comparative test was performed.
ドンニムフードチョダンおぼろ豆腐製品は既存の方式で製造された、即ち澱粉の糊化反応を誘導する段階を含まない製造方法によって製造され、既存の方式で乾燥された、即ち予備凍結(ないし凍結直前の状態まで冷却)を経たおぼろ豆腐を凍結乾燥させる方法によって凍結乾燥された乾燥おぼろ豆腐である。 Donnim food chodan boro tofu products are manufactured in an existing manner, i.e. manufactured by a manufacturing method that does not include a step of inducing the gelatinization reaction of starch and dried in an existing manner, i.e. pre-frozen (or frozen). It is a dried rag tofu that has been freeze-dried by a method of freeze-drying the rag tofu that has been cooled to the previous state.
官能試験は満25〜49才主婦50人を対象に、乾燥おぼろ豆腐の完成品の形態の即席カップおぼろ豆腐チゲをその場で製造して試食する方法で実施した。前記のドンニムフードチョダンおぼろ豆腐の場合、乾燥豆腐、具スープ及び液状スープで構成され市販されていて、これにお湯を注いで官能試験を実施し、本願明細書の前記の実施例1及び実施例2の製造方法によって製造された乾燥おぼろ豆腐の場合、乾燥豆腐におぼろ豆腐チゲ薬味(ダダム社製品)を入れてこれにお湯を注いで官能試験を実施した。 The sensory test was conducted for 50 housewives aged 25-49 years old by instantly producing and tasting instant cup rag tofu chige in the form of a finished product of dry rag tofu. In the case of the above-mentioned donnim food chodan rag tofu, it is composed of dried tofu, ingredient soup and liquid soup and is marketed, hot water is poured into this to conduct a sensory test, and Example 1 and In the case of the dried boro tofu produced by the production method of Example 2, the dried tofu was poured with tangy tofu chige condiment (Dadam Co., Ltd.) and hot water was poured into it to conduct a sensory test.
前記の官能試験結果は下記の表5の通りである。 点数は5点満点を基準として評価した。
官能試験の結果、本願明細書の前記の実施例1及び実施例2の製造方法によって製造された乾燥おぼろ豆腐の評価が、全ての項目でより高く評価された。特に豆腐食感の嗜好度及び豆腐の柔らかさの嗜好度で本願明細書の前記の実施例1及び実施例2の製造方法によって製造された乾燥おぼろ豆腐が飛び切り高い官能評価を受けた。このことから本願明細書の前記の実施例1及び実施例2の製造方法によって製造された乾燥おぼろ豆腐を製造する場合、既存の方法に比べて乾燥前の原物の食感により近い、優れた食感を有した製品を製造できることが確認された。 As a result of the sensory test, the evaluation of the dried rag tofu produced by the production method of Example 1 and Example 2 of the present specification was highly evaluated in all items. In particular, the dry rag tofu produced by the production method of Example 1 and Example 2 of the present specification received a high sensory evaluation with the degree of preference for tofu corrosion and the degree of preference for tofu softness. From this, when producing the dried rag tofu produced by the production method of Example 1 and Example 2 of the present specification, it is closer to the texture of the original before drying than the existing method, and excellent It was confirmed that a product having a texture could be produced.
実施例3
澱粉分散液の製造方法
Example 3
Method for producing starch dispersion
豆腐製造の時、豆乳に澱粉及び抗酸化剤を添加するということにおいて、澱粉が豆乳により均一に分散させるために澱粉分散液として製造した。 In the production of tofu, starch and an antioxidant were added to soy milk. In order to disperse starch uniformly in soy milk, it was produced as a starch dispersion.
24kgの蒸溜水にタピオカ変性澱粉(HT2X、‘アベベ'社製品) 5kgを溶いて、抗酸化剤(SD-20,‘イヨン化学'社製品) 1kgをホモミキサー(homomixer)で10分間十分に均質化して澱粉分散液として製造した。 Dissolve 5 kg of tapioca-modified starch (HT2X, 'Abebe') in 24 kg of distilled water, and thoroughly homogenize 1 kg of antioxidant (SD-20, 'Yeon Chemical') with a homomixer (homomixer) for 10 minutes. To produce a starch dispersion.
前記の澱粉分散液を豆乳に投入して撹拌すると、撹拌時間の短縮はもちろん、澱粉が豆乳に均一に分散するので、均一な物性の豆腐が得られることが確認された。 When the above starch dispersion was put into soy milk and stirred, not only the stirring time was shortened, but also starch was uniformly dispersed in soy milk, and it was confirmed that tofu with uniform physical properties was obtained.
比較試験例4
豆乳に澱粉を直接投入して撹拌する場合、及び澱粉分散液を用いて撹拌する場合の分散程度の比較
Comparative test example 4
Comparison of dispersion degree when starch is directly added to soy milk and stirred using starch dispersion
豆乳に澱粉を添加して撹拌する工程において、澱粉を直接投入して撹拌する場合と澱粉分散液を用いて撹拌する場合の豆乳内の澱粉の分散程度を比較するために下記の実験条件下で比較試験を実施した。 In the step of adding starch to soy milk and stirring, the following experimental conditions were used to compare the degree of starch dispersion in soy milk when starch was added directly and stirred using the starch dispersion. A comparative test was conducted.
市販されている10brix豆乳470gを各々二つのビーカーに入れた後、一つのビーカーには実施例3と同様の方法で澱粉分散液30g(タピオカ変性澱粉5g + 希釈水25g)を添加して、最終的に豆乳混合液500gを9.5 brix、澱粉1重量%に合わせた。他の一つのビーカーにはタピオカ変性澱粉5g及び希釈水25gを豆乳に直接添加して同じように最終豆乳混合液500gを9.5 brix、澱粉を1重量%に合わせた後、それぞれを撹拌装置を利用して100rpmの回転速度で10分間撹拌させる方式で実施した。 After putting 470 g of commercially available 10brix soy milk in two beakers, add 30 g of starch dispersion (5 g tapioca modified starch + 25 g of diluted water) to one beaker in the same manner as in Example 3. Specifically, 500 g of the soymilk mixture was combined with 9.5 brix and 1% by weight of starch. In another beaker, add 5g tapioca modified starch and 25g diluted water directly to the soy milk. Similarly, adjust the final soymilk mixture 500g to 9.5 brix and starch to 1% by weight, and then use a stirrer for each. Then, it was carried out by stirring for 10 minutes at a rotation speed of 100 rpm.
各々の場合の豆乳内の澱粉分散程度の比較は、Turbiscan LAB(‘リーノンテック、Leanontech’社製品)機器を用いて両ビーカーに光を照射した時、その光が透過する程度と反射される程度(Backscattering)を測定して液状内の不溶性粒子の位置、大きさ及び程度を測定する方式で実施した。 反射される光と透過する光の測定は、総60分間、2分の間隔でスキューニングして実施した。 The comparison of the degree of starch dispersion in soy milk in each case is reflected when the light is transmitted to both beakers using a Turbiscan LAB (Leanontech's product) device. The degree (Backscattering) was measured to measure the position, size and degree of insoluble particles in the liquid. The reflected light and transmitted light were measured with a total of 60 minutes skewed at intervals of 2 minutes.
豆乳に澱粉分散液を添加した写真と、澱粉を直接添加した写真の比較は図10で示した。
Turbiscan LAB機器を用いて測定したBackscattering結果は図11で示した。 図11を拡大して比較した結果は図12で示した。
FIG. 10 shows a comparison between a photograph in which the starch dispersion was added to soy milk and a photograph in which the starch was directly added.
The results of Backscattering measured using a Turbiscan LAB instrument are shown in FIG. The result of enlarging and comparing FIG. 11 is shown in FIG.
図10で示したように、澱粉分散液を添加した豆乳の場合、ビーカーの下段部のほぼ底面(ビーカー底から約2mmの高さ)に澱粉沈殿層が形成され、澱粉を直接添加した豆乳の場合、ビーカーの底からで約8mmの高さで澱粉沈殿層が形成されたのが確認できた。これは澱粉を直接添加した場合、豆乳内の澱粉粒子の大きさがはるかに大きく形成されていることを意味するのである。 As shown in FIG. 10, in the case of soymilk to which a starch dispersion is added, a starch precipitation layer is formed on the bottom of the lower part of the beaker (about 2 mm from the bottom of the beaker), and the soymilk to which starch is added directly is formed. In this case, it was confirmed that a starch precipitation layer was formed at a height of about 8 mm from the bottom of the beaker. This means that when the starch is added directly, the size of the starch particles in the soymilk is much larger.
Turbiscan LAB機器を用いて測定したBackscattering結果を見ると、図11で見られるように、澱粉分散液を添加した豆乳の場合(図11、上のグラフ)、ビーカー底から約2mmの高さの地点で、澱粉を直接添加した豆乳の場合(図11、の下グラフ)はビーカー底から約8mmの高さの地点で、Backscatteringが高い数値を示し、各々この付近で澱粉沈殿層が形成されたことが分かる。これは前述したように、澱粉を直接添加した場合は豆乳内で澱粉が均一に分散することができなく、澱粉粒子どうしで固まっていて、より粒度のサイズが大きく形成されたことを意味するのである。 Looking at Backscattering results measured using a Turbiscan LAB instrument, as shown in Fig. 11, in the case of soy milk with added starch dispersion (Fig. 11, upper graph), a point about 2 mm from the bottom of the beaker. In the case of soymilk with added starch directly (Fig. 11, lower graph), Backscattering was high at a point about 8mm from the bottom of the beaker. I understand. This means that, as described above, when starch is added directly, starch cannot be uniformly dispersed in soy milk, and the starch particles are solidified and formed with a larger size. is there.
前記の図11を拡大して比較した図12を見ると、澱粉分散液を添加した場合(図12、上のグラフ)にはTurbiscan LAB機器を利用してスキャニングしてから約18分が経過した以後からBackscattering値段が著しくビーカー下段部でピークを形成し異なった測定値を示し始めたが、澱粉を直接添加した場合(図12、下のグラフ)にはスキャニングして約10分目にピークを形成し始めた。これは澱粉を直接添加した場合、豆乳内澱粉の分散が均一ではなく澱粉粒子が大きい状態のままに留まっていて、澱粉分散液を添加した場合より澱粉粒子の沈殿速度が速いことを意味する。 Looking at FIG. 12 in which the above FIG. 11 is enlarged and compared, when starch dispersion is added (FIG. 12, upper graph), about 18 minutes have passed since scanning using the Turbiscan LAB instrument. After that, the Backscattering price markedly formed a peak in the lower part of the beaker and began to show different measured values, but when starch was added directly (Figure 12, lower graph), the peak was observed at about 10 minutes after scanning. Began to form. This means that when the starch is added directly, the dispersion of the starch in the soymilk is not uniform and the starch particles remain large, and the precipitation rate of the starch particles is faster than when the starch dispersion is added.
したがって前記の結果を総合してみると、豆乳に澱粉分散液を添加して撹拌した方が、澱粉を直接添加するより、澱粉の粒子が小さい状態で豆乳内に均一に分散することが確認できた。 Therefore, taking the above results together, it can be confirmed that the starch dispersion added to the soymilk and stirred more uniformly in the soymilk with the starch particles being smaller than when the starch is added directly. It was.
Claims (5)
前記の希釈水及び澱粉を攪拌して澱粉分散液を製造する1次攪拌段階;
前記の澱粉分散液を、10℃以下まで冷却された豆乳が入った攪拌タンクに投入して攪拌する2次攪拌段階;及び、
グルコノデルタラクトンではない凝固剤及び希釈水を混合し、前記の攪拌タンクに投入して攪拌する3次攪拌段階;
を含むことを特徴とする豆乳と希釈水及び澱粉の攪拌方法。 In the step of stirring the soy milk, diluted water and starch in the tofu production process,
A primary stirring step of stirring the dilution water and starch to produce a starch dispersion;
A secondary stirring step in which the starch dispersion is put into a stirring tank containing soy milk cooled to 10 ° C. or lower and stirred; and
A third stirring stage in which a coagulant that is not glucono delta lactone and dilution water are mixed, put into the stirring tank and stirred;
A method for stirring soy milk, diluted water and starch, comprising:
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020110042910A KR101431004B1 (en) | 2011-05-06 | 2011-05-06 | Stirring method of soy milk, water and starch |
KR10-2011-0042910 | 2011-05-06 |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2012231779A JP2012231779A (en) | 2012-11-29 |
JP5767510B2 true JP5767510B2 (en) | 2015-08-19 |
Family
ID=47139774
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2011122114A Active JP5767510B2 (en) | 2011-05-06 | 2011-05-31 | Starch dispersion for manufacturing tofu and method for manufacturing the same (Starchsuspensationsformafacing beancandand methodthereof) |
Country Status (3)
Country | Link |
---|---|
JP (1) | JP5767510B2 (en) |
KR (1) | KR101431004B1 (en) |
WO (1) | WO2012153934A2 (en) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101640761B1 (en) * | 2014-03-31 | 2016-07-20 | 주식회사농심 | Method For Preparation of Freeze-dried Soybean curd |
CA3001046C (en) | 2015-10-14 | 2022-05-24 | Enwave Corporation | Method of making dried food products |
DE112022001785T5 (en) | 2021-03-26 | 2024-02-15 | Hamamatsu Photonics K.K. | Device for attenuated total reflection spectroscopy and method for attenuated total reflection spectroscopy |
Family Cites Families (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5930063B2 (en) * | 1981-05-30 | 1984-07-25 | 秀吉 黒瀬 | Nutritional tofu and its manufacturing method |
JPH05336916A (en) * | 1992-06-04 | 1993-12-21 | Seiya Sakurai | Freezable bean curd and frozen food prepared therefrom |
JPH06113777A (en) * | 1992-10-06 | 1994-04-26 | Raikusu Takagi:Kk | Production of bean curd |
JPH0847B2 (en) * | 1993-01-28 | 1996-01-10 | 朝日食品工業株式会社 | Method of producing cooked frozen food using tofu |
JPH07194331A (en) * | 1993-12-28 | 1995-08-01 | Raikusu Takagi:Kk | Method for producing bean cured mixed with food powder and/or food paste and bean curd |
JPH07274884A (en) * | 1994-04-08 | 1995-10-24 | Kawanishi:Kk | Method for coagulating soybean milk |
JP3167105B2 (en) * | 1996-02-13 | 2001-05-21 | 日澱化學株式会社 | Freeze-resistant tofu and method for producing the same |
JPH1075731A (en) * | 1996-09-04 | 1998-03-24 | Tajimaya Shokuhin Kk | Freezable bean curd, frozen bean curd and their production |
JPH11137203A (en) * | 1997-11-06 | 1999-05-25 | Masato Kanai | Production of bean curd |
US7005156B2 (en) * | 2000-09-01 | 2006-02-28 | Fuji Oil Company, Limited | Process for producing tofu |
JP2009268440A (en) * | 2008-05-09 | 2009-11-19 | Takao Sato | Method for producing tofu |
-
2011
- 2011-05-06 KR KR1020110042910A patent/KR101431004B1/en active IP Right Grant
- 2011-05-31 JP JP2011122114A patent/JP5767510B2/en active Active
-
2012
- 2012-05-01 WO PCT/KR2012/003394 patent/WO2012153934A2/en active Application Filing
Also Published As
Publication number | Publication date |
---|---|
WO2012153934A9 (en) | 2013-01-31 |
WO2012153934A3 (en) | 2013-03-21 |
KR20120124948A (en) | 2012-11-14 |
KR101431004B1 (en) | 2014-08-18 |
WO2012153934A2 (en) | 2012-11-15 |
JP2012231779A (en) | 2012-11-29 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP5571618B2 (en) | Method for producing dried rag tofu by vacuum freeze-drying process and vaccuum freezing method for manufacturing dry beancandand bend curd | |
JP2012231777A (en) | Dried bean curd | |
CN108366592A (en) | Food improver | |
WO2015050231A1 (en) | Method for producing dried cheese | |
JP5767510B2 (en) | Starch dispersion for manufacturing tofu and method for manufacturing the same (Starchsuspensationsformafacing beancandand methodthereof) | |
JP4714888B2 (en) | Astringency and production method of fruit foods containing astringency ingredients | |
JP5701689B2 (en) | Method for producing rag tofu including gelatinization reaction of starch and galvanized rag tofu (Amethocontaining starch gelatinization forming bean curdand thebean curd) | |
JP2012231780A (en) | Bean curd produced in process including starch gelatinization reaction | |
Hosseini et al. | Modification in the functional properties of sodium caseinate-based imitation cheese through use of whey protein and stabilizer | |
US20220061563A1 (en) | Food article | |
JP5168521B2 (en) | Astringency and production method of fruit foods containing astringency ingredients | |
CN109527114A (en) | A kind of freeze-dried type instant beancurd and preparation method thereof | |
JP6516292B2 (en) | Instant food using plum meat and method for producing the same | |
KR102010514B1 (en) | Instant meat products and manufacturing method thereof | |
TWI593361B (en) | A looseness improving agent for processed cereal food | |
JP2007312718A (en) | Pneumatic japanese-style confection, material of the same, and production method for pneumatic japanese-style confection | |
JP2014187975A (en) | Filling soybean curd | |
JP3710403B2 (en) | Frozen tofu-style konjac food manufacturing method | |
JP2018102138A (en) | Production method of mung bean protein ingredients | |
WO2023224064A1 (en) | Production method of processed soy milk food | |
KR101769894B1 (en) | Preparation Method of Frozen Soybean Curd | |
JP6886572B2 (en) | Manufacturing method of dried egg ingredients | |
JP5859294B2 (en) | Method for producing heat-coagulated egg and method for producing egg spread using the same | |
JP2008271916A (en) | Method for producing lyophilized rough-grained soybean curd, and method for producing snack-like food | |
JPS60145073A (en) | Soup stock |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20130612 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20130911 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20140106 |
|
A601 | Written request for extension of time |
Free format text: JAPANESE INTERMEDIATE CODE: A601 Effective date: 20140404 |
|
A602 | Written permission of extension of time |
Free format text: JAPANESE INTERMEDIATE CODE: A602 Effective date: 20140409 |
|
A601 | Written request for extension of time |
Free format text: JAPANESE INTERMEDIATE CODE: A601 Effective date: 20140430 |
|
A602 | Written permission of extension of time |
Free format text: JAPANESE INTERMEDIATE CODE: A602 Effective date: 20140507 |
|
A601 | Written request for extension of time |
Free format text: JAPANESE INTERMEDIATE CODE: A601 Effective date: 20140605 |
|
A602 | Written permission of extension of time |
Free format text: JAPANESE INTERMEDIATE CODE: A602 Effective date: 20140610 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20140707 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20150129 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20150427 |
|
TRDD | Decision of grant or rejection written | ||
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20150527 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20150619 |
|
R150 | Certificate of patent or registration of utility model |
Ref document number: 5767510 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |