JP6346365B1 - Method for producing peanut tofu using peanut ginger - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a high quality peanut tofu having a strong fragrance and a texture similar to tofu without adding extra substances and having a texture similar to tofu and excellent in sensory properties. Provided is a method for producing peanut tofu using peanut ginger that can be used. A peanut using a peanut ginger comprising a step of cross-linking modification with a transglutaminase to a pulped peanut ginger pulp liquid, and then steaming and pressurizing the cross-modified pulp liquid. A method for producing tofu that uses peanut ginger that significantly improves the binding properties of peanut protein by cross-linking modification of peanut protein and by optimizing the parameters of the boiled peanut tofu pulp solution. This is a method for producing peanut tofu. [Selection figure] None

Description

  The present invention relates to the field of food technology, and more particularly to a method for producing peanut tofu using peanut meal.

  A low temperature pressed peanut ginger is a by-product after low temperature pressing the peanut, and has a low protein denaturation and excellent color gloss. However, due to the locality of current technological development, the overall utilization of cold-pressed peanut ginger is low, and waste of resources is severe.

  Manufacture of peanut tofu using low-temperature compressed peanut ginger as a raw material not only solves the problem of resource waste, but the peanut tofu produced is more flavorful and richer than traditional soybean tofu. It has a unique flavor, is soft and has a very good taste, retains the unique nutrition and flavor of peanuts, and has various characteristics of tofu, so it is not comparable to conventional soybean tofu. Moreover, since the raw material has the merit of low fat, it is suitable for eating and drinking of specific people.

  In general, peanut tofu is produced as follows.

  The raw material is made up of peanuts that are rich in grains, free of mold and impurities, and supplemented with soybeans, starch, gels, or the like.

The manufacturing process includes the following steps.
(1) It is preferable to immerse the selected raw material in water (winter: 8 to 10 hours; summer: 6 to 8 hours) and add water until the upper surface of the raw material exceeds 5 to 10 cm.
(2) In the case of a raw material made by mixing peanuts and soybeans, water is added to the peanuts to which soybeans have been added so that the total amount of water added does not exceed 10 times the weight of the dried raw materials, and then ground into a pulp. To do. In the case of a raw material consisting only of peanuts, water is added to the peanuts and ground into a pulp so that the total amount of water added does not exceed 10 times the weight of the dry raw materials. Thereafter, a certain amount of starch or gel material is added to obtain a raw material pulp liquid.
(3) The raw pulp liquid is heated and boiled, boiled, and then heated for 5 to 10 minutes. In order to prevent scorching, the raw pulp liquid is stirred at a constant speed during the heating process.
(4) The steamed raw pulp liquid is transferred to a cylinder, cooled to about 90 ° C., and a coagulant (bittern or gypsum) is added with stirring. When rag-like tofu precipitates and the resulting pulp becomes slightly yellow, the addition of the coagulant is stopped immediately and left for 10 min.
(5) Pour the rag-like tofu into the mold and pressurize at a constant pressure for about 15 minutes to obtain a peanut tofu product.

  As can be seen from the above production method, due to the peculiarity of peanut protein, tofu produced using 100% peanut is very difficult to mold. Therefore, in order to improve the texture of peanut tofu and achieve the sensory properties of ordinary commercial soybean tofu, gel, starch, soybean, etc. are often added in the conventional peanut tofu manufacturing process. Currently, there are few high-quality, additive-free pure peanut tofu on the market. Therefore, developing pure peanut tofu that is high quality, no additives, and does not require the addition of a coagulant has great economic benefits.

  The present invention has been made in view of the defects and shortcomings existing in the prior art, and an object thereof is to provide a method for producing peanut tofu using peanut ginger.

  In order to solve the above problems, the present invention specifically adopts the following technical solutions.

  Peanut peanut using peanut ginger, including the step of cross-linking modification with transglutaminase (TG enzyme) to pulped peanut ginger pulp liquid, and then steam-pressurizing and crosslinking the cross-linked modified pulp liquid This is a method for producing tofu.

  This method can significantly improve the binding properties of peanut protein by cross-linking modification of peanut protein and optimizing the parameters of the process of boiling the pulp liquid, thereby eliminating defects that make peanut protein difficult to mold. It is a method that overcomes and ultimately realizes the purpose of producing high quality peanut tofu without adding other substances.

  When cross-linking modification is performed, the blending amount of the transglutaminase is preferably 0.4 to 1% with respect to the total weight of the peanut ginger.

  In the modification method by cross-linking, it is preferable to add transglutaminase to the peanut ginger pulp liquid and perform the cross-linking modification for 2 to 3 hours while stirring at 35 to 45 ° C.

  The operation of boiling the pulp liquid has a great influence on further improving the binding properties of peanut protein. If the temperature of boiling the pulp liquid is lower than 110 ° C., the peanut protein cannot be completely denatured. If the cooking time is less than 15 min, denaturation of the peanut protein becomes incomplete, but if it exceeds 35 min, scorch is likely to appear. Become. As a result of intensive studies, the inventors of the present invention boiled the pulp liquid by transferring the cross-linked modified peanut ginger pulp liquid to a steam pressurizing cylinder, setting the boiling temperature to 110 ° C. or higher, and 15 to 35 min. We found it preferable to boil.

  More preferably, the operation of boiling the pulp liquid involves transferring the cross-linked modified peanut ginger pulp to a steam pressurizing cylinder, setting the boiling temperature to 110 ° C. to 120 ° C., and boiling for 15 to 35 minutes. Such conditions are advantageous for sufficient denaturation of peanut protein and have a very good accelerating effect on the formation of a late tofu gel-like texture.

  The peanut ginger pulp liquid is preferably obtained by pulping peanut ginger with water such that the amount of water used is 7 to 9 times the weight of the peanut ginger.

As a more preferred technical solution of the present invention, the method for producing peanut tofu,
(1) A pulping step of pulping peanut ginger with water such that the amount of water used is 7 to 9 times the weight of the peanut ginger,
(2) A cross-linking modification step of adding transglutaminase to the pulp liquid obtained in the step (1) and performing cross-linking reforming at 35 to 45 ° C. for 2 to 3 hours;
(3) The step of transferring the pulp liquid crosslinked and modified in the above step (2) to a steam pressurizing cylinder, setting the boiling temperature to 110 ° C. or higher, and boiling the pulp liquid for 15 to 35 minutes, boiling the pulp liquid; ,
(4) It is a manufacturing method including a press molding step of putting the pulp obtained by steaming in a mold for molding and obtaining the peanut tofu by press molding.

  According to the method of the present invention, the step of adding a normal coagulant for soybean tofu is omitted, the operation becomes simpler, and the flavor of the peanut tofu produced becomes better.

  The press molding time is preferably 8 to 10 min. The water extruded by press molding should be slightly yellow.

  In addition, in order to perform a pulping process more smoothly, first, the said peanut ginger is immersed with water before that. The amount of water used for soaking is 3-4 times the weight of peanut ginger. In such a case, when pulping later, water continues to be added directly to the immersion liquid until the total weight of the water is 7-9 times the weight of the peanut ginger (including the water for immersion).

  In addition, to ensure the final quality of the product, after selecting the peanut ginger produced by low-temperature pressing of peanuts that are grain-rich and free of mold and impurities as the raw material for peanut tofu, and further dividing the granules of peanut ginger Wash with water 2-3 times.

  The peanut ginger described in the present invention is preferably a by-product (cake) produced when oil is extracted from peanuts by a low temperature pressing method. Peanuts undergo rigorous peeling, color selection, and other processes before they are cold-pressed, so the aflatoxin content in peanut ginger is extremely low, and the protein of peanut ginger produced by cold-pressing is excellent in color It is a high quality, environmentally friendly and safe active protein that has a low degree of poor denaturation. Therefore, the tofu produced from the cake produced when oil is extracted by the low temperature pressing method is environmentally friendly and safe.

  The above-mentioned preferable conditions can be combined with each other based on common sense in the field, and more preferable examples of the present invention can be obtained.

  All raw materials and reagents according to the present invention can be purchased commercially.

According to the present invention, the following positive effects are obtained.
(1) In the present invention, protein is modified using an environment-friendly and highly efficient TG enzyme, and pulp liquid is boiled using a means of pressurizing at a constant temperature. is there.
(2) In the present invention, the step of adding a coagulant necessary for the production of ordinary soybean tofu is omitted, the cost of production is reduced, and the bad flavor of the tofu added with the coagulant is improved.
(3) Compared with conventional peanut tofu, which has a high starch or gel content, since no gel-based substances that affect the sensory properties and nutritional quality of peanut tofu are added in the implementation process of the present invention. Has a strong aroma of peanuts, good taste and nutrition.
(4) By implementing the present invention, the current market is completely free from peanut tofu, and the high value-added use of low-temperature pressing by-products can be realized, further development of the peanut industry. To provide a chance.

FIG. 1 is a flowchart of a method for producing peanut tofu according to the present invention.

  EXAMPLES Hereinafter, although this invention is demonstrated using an Example, the scope of the present invention is not limited to these. Unless otherwise stated, all operations according to the examples are ordinary technical operations in the field. See Figure 1 for the flowchart of the manufacturing process for peanut tofu in the examples.

[Example 1]
In the production method of peanut tofu using peanut ginger,
(1) Peeled peanuts produced by the low-temperature pressing of peeled peanuts produced in the current year, free of mold and impurities, and separated from peanut ginger granules, then washed with purified water three times Raw material selection process,
(2) A dipping process in which water is added at a ratio of 1: 3 (weight of raw material: weight of water) and immersed for 2 hours;
(3) Using a grinder, pulp the soaked raw material with water such that the total weight of water (including soaking water) is 8 times the raw material weight in the dry state to obtain a peanut ginger pulp liquid Pulping process,
(4) Under stirring conditions of 120 r / min, TG enzyme was added to peanut ginger pulp liquid in an amount of 0.05% with respect to the total weight of the peanut ginger pulp liquid, followed by crosslinking at 40 ° C. for 3 hours. A crosslinking step;
(5) The step of transferring the peanut ginger pulp liquid after crosslinking to a steam pressurizing cylinder, setting the boiling temperature to 110 ° C., and boiling the pulp liquid for 25 minutes;
(6) A press molding step in which a pulp (bottled) obtained by steaming under high pressure is poured into a molding die and pressed for 8 to 10 minutes to be molded.

[Example 2]
In the method for producing peanut tofu using peanut ginger, in step (4), 0.1% of TG enzyme was added to the total weight of peanut ginger pulp liquid, and crosslinking was carried out at 40 ° C. for 2 hours. The general operation is the same as in Example 1.

[Example 3]
In the method for producing peanut tofu using peanut ginger, in step (5), the specific operation is the same as in Example 1 except that the boiling temperature is 115 ° C. and the boiling time is 30 minutes.

[Comparative Example 1]
In the method for producing peanut tofu using peanut ginger, the specific operation is the same as in Example 1 except that the step (4) is not included.

[Comparative Example 2]
In the method for producing peanut tofu using peanut ginger, the specific operation is the same as that in Example 1 except that the amount of TG enzyme added is 0.025% in step (4).

[Comparative Example 3]
In the method for producing peanut tofu using peanut ginger, in step (5), the specific operation is the same as in Example 1 except that the boiling temperature is 100 ° C. and the boiling time is 25 minutes.

  The results of comparing peanut tofu produced in Examples 1 to 3 and Comparative Examples 1 to 3 are shown in Table 1.

  In the above description, the present invention has been described in detail using general descriptions, specific embodiments, and tests. However, it is obvious to those skilled in the art that these can be changed or improved based on the present invention. is there. Therefore, any changes and improvements made based on the technical idea of the present invention belong to the scope of protection of the present invention.

Claims (5)

Against pulped peanut meal pulp solution, and the transglutaminase is added in a range below 0.1% 0.05% or more based on the total weight of the peanut meal pulp solution, a crosslinking modifier at 40 ° C. 2 performed 3 hours or less than the time, then, peanut meal, which comprises a step, simmer by applying steam pressure crosslinked modified pulp liquid range and less than 30 minutes 25 minutes at 110 ° C. or higher 115 ° C. or less Method for producing peanut tofu using   The peanut ginger pulp solution is obtained by pulping peanut ginger with water such that the amount of water used is 7 to 9 times the weight of the peanut ginger. The manufacturing method of peanut tofu used. The peanut ginger according to claim 1, further comprising a press molding step, wherein the pulp obtained in the step of steaming under pressure is placed in a molding die and the peanut tofu is obtained by press molding. A method for producing peanut tofu.   The method for producing peanut tofu using peanut ginger according to claim 1, further comprising a step of immersing the peanut ginger with water before pulping. The method for producing peanut tofu using peanut ginger according to any one of claims 1 to 4 , wherein the peanut ginger is a by-product generated after extracting oil from peanuts by a low temperature pressing method.

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