KR100822165B1 - Method for preparing whole soybean milk and curd - Google Patents

Abstract

The present invention relates to a whole component of soymilk comprising the steps of soaking soybeans, mechanically crushing soaked soybeans, microhomogenizing the pulverized soybeans in a multi-stage ultrahigh pressure process of at least two stages, and sterilizing the obtained soymilk. The manufacturing method relates to a method for producing whole component soymilk, in which the high temperature of 95 ° C. or higher is not added except for the instant sterilization step in the whole process. The manufacturing method of the present invention, unlike the conventional soymilk or tofu manufacturing method does not add a high temperature of more than 95 ℃, so as to include the nutritional ingredients of soybeans as it does not cause the destruction of nutritional ingredients such as protein denaturation, soybean milk and tofu with excellent quality Can be prepared.

Description

Manufacturing method of whole soy milk and tofu {METHOD FOR PREPARING WHOLE SOYBEAN MILK AND CURD}             

1 is a process chart of the manufacturing method of the whole component soy milk of the present invention.

The present invention relates to a method for producing whole soybean milk and tofu, and more particularly, whole soybean milk containing whole soybeans without degeneration of nutrients such as soy protein and discarding of sebum through low temperature process. And tofu.

Conventional soybean milk manufacturing method is a conventional method of selectively washing the soybeans and heating them for 5 minutes or more at a high temperature of 130 ℃ or more, or by crushing the raw soybean or soybean powder called by immersion in hot water or room temperature water to compress and juice. In the production of soy milk and tofu in general, about one third of the weight ratio of raw soybeans is discarded as sewage as a by-product, wherein nutrients such as fiber and minerals contained in soybean have been lost in the form of sesame. In order to overcome the problem of loss of nutrients, a method of recollection of solids of the busy body using enzymes (Korean Patent Publication No. 1994-002528), a method of combining ultrasonic and heat treatment (Korean Registered Patent No. 41494, Korean Registered) Korean Patent No. 59907), and a method for reducing the amount of sebum production through high temperature and high pressure treatment (Korean Patent No. 86038) have been proposed.

However, most of these methods have a drawback that it is difficult to industrialize because the final soymilk particles are large in size and do not overcome the unpleasant taste or aroma caused by coarse yield of soymilk or by reprocessing biji. In particular, the method using enzymatic digestion did not overcome the disadvantage of being uneconomical because expensive enzymes were introduced compared to the economics of soybean foods that are supplied at low prices as mass foods even when high-enzyme enzymes having excellent resolution were introduced.

The present inventors have solved the above problems, economical and efficient soy milk and tofu manufacturing method without the occurrence of busy, but without the external addition process such as enzyme treatment, the soybean grinding step and the ground soybean two or more multi-step Patent application has been made for the preparation of whole soymilk and tofu through ultra-high pressure homogenization of soybean, which comprises the step of micro-homogenizing by ultra-high pressure micronization process (Korean Patent Application No. 2003-61188). However, such a manufacturing method is susceptible to the breakdown of nutrients so that soy milk or tofu is exposed to high temperatures in the manufacturing process, and there is a fear that the quality is degraded because it must go through a complex process until the whole ingredient soy milk is calculated.

Thus, the present inventors continued to develop a method for improving the texture and flavor while preventing the destruction of nutritional ingredients in the production of whole-component soy milk and tofu, as a result, it is to be avoided in the known soy milk or tofu manufacturing method It is possible to preserve the flavor of soy milk and tofu without degeneration of soy protein under low temperature process by using mechanical grinding and homogenization through high pressure homogenizer, without using boiling process (increase process) in high temperature environment which has been considered impossible. Developed a method of the present invention.

It is an object of the present invention to provide a method for producing high quality whole ingredient soy milk and tofu in a series of processes at low temperatures where the loss of nutrients is avoided without employing an additional process such as separating and discharging the enzymatic or enzymatic treatment.

Another object of the present invention is to provide high quality whole soymilk and tofu prepared by the above method.

According to the above object, the present invention comprises the steps of immersing soybean, mechanically crushing soaked soybean, fine homogenizing the crushed soybean in a multi-stage ultra-high pressure process of two or more steps, and the step of sterilizing the soymilk obtained In the manufacturing method of all-component soy milk, it provides a manufacturing method of all-component soy milk which does not add the high temperature of 95 degreeC or more except for the instant sterilization process in the said whole process.

In addition, the present invention provides a method for producing whole ingredient tofu using the whole ingredient soymilk.

According to the manufacturing method of the present invention, unlike soymilk manufacturing process including a steaming process for heating soybean at a high temperature of 120 ° C. or more for 10 minutes or more, soymilk is exposed to a high temperature at all except for an inactivation and sterilization process performed in a short time. This prevents the protein from being denatured by heat and thus prevents the loss of soy nutrients.

In addition, the method of the present invention has no advantage in the input step of proteolytic enzymes, etc. in the grinding step and micro-homogenization step, consisting of a series of processing steps from the immersion step to the final yield of soybean milk has greatly improved the convenience of the manufacturing process have.

Hereinafter, the manufacturing method of the whole component soymilk and tofu of the present invention will be described in more detail.

Throughout this specification, "whole ingredient soy milk" and "whole ingredient tofu" contain all of the nutritional components of soybean as it is without removing useful ingredients that have been discarded from conventional soy milk or bean curd in the production of conventional soy milk or shelled soybeans. Soymilk prepared to be prepared and tofu prepared therefrom.

The whole-component soymilk manufacturing method of this invention more specifically, the immersion process of immersing whole soybean or shelled soybean for a predetermined time; A crushing step of crushing the soaked soybeans first through a crusher (crusher), and then secondly crushing the soybeans through a crusher (ultralizer) via a refiner (refiner) which selectively removes soybean hulls and trace impurities; Inactivating enzymes in the grinding liquid to obtain whole component soymilk, followed by selectively separating soymilk and sewage, incorporating purified water with respect to solid content sewage, and obtaining non-fat milk by circular milling using a circular mill; And a step of fine homogenizing the whole component soymilk solution obtained above, or a mixed solution of the separated soymilk solution and the non-fat milk in two or more multi-step ultra-high pressure processes. It is possible to produce high-quality whole-component soymilk products through a post-treatment process from ultra-uniform homogenized whole-component soymilk, or to produce whole-component tofu through a solidification process using all-component soymilk as a raw material. The method of the present invention can increase productivity because the entire process is connected to a series of processes without the process of discharging and storing the separated busy paper.

In addition, the whole ingredient soymilk prepared by the method of the present invention can maintain the fresh taste and flavor of soybean intact, unlike the soymilk produced by the conventional method in which the particles are not only finely fined but also nutrients are destroyed by prolonged exposure to high temperature. have.

The present invention can be carried out specifically through the following steps, the manufacturing process diagram thereof is shown in FIG.

1) dipping process

The soybean or peeled soybean is screened and washed to soak for at least 6 hours, preferably 8 to 15 hours to facilitate separation and grinding of the soybean components. Purified water for dipping is added in an amount of 2.5 to 3.5 times, preferably 3 times, the weight of dry soybeans. At this time, the temperature of the immersion water is preferably room temperature (14 ~ 18 ℃), in consideration of seasonal immersion rate can be adjusted by adding or subtracting the immersion time within 2 hours.

2) grinding process

The soaked soybean is usually pulverized first through a grinder (crusher), at which time it is pulverized by adding 7-9 times the weight of purified water. After the grinding, a purification step of removing the soybean hulls and impurities contained in the grinding liquid with a refiner (refiner) may be optionally performed one or more times, preferably 1 to 3 times. Finally, the second milling is carried out through a mill (ultralizer). At this time, after the first milling, the particle size of the soybean particles is reduced to about 4 mm or less, and then, after the second milling process, the particle size is reduced to about 1 to 2 mm or less.

3) Enzyme Inactivation and Selective Latex Separation Process

The soymilk grinding liquid obtained in 2) is maintained at 85 to 90 ° C for 1 to 2 minutes to inactivate the enzyme in the grinding liquid to obtain a whole component soymilk liquid. The ultra-high pressure homogenization process of step 4) is immediately performed using the whole soymilk solution, or the soymilk solution and the sewage are separated through an emulsion separator. At this time, the separated busy paper is mixed with purified water and recycled at 50 to 60 ° C. for 30 to 50 minutes in a circulation mill to soften the busy fat. The circulating mill is equipped with a mechanical grinding device such as a colloid mill and a recycling device at the bottom. Thus, by softening the busy paper into the non-fat milk can increase the efficiency of the homogenization process.

4) Ultra High Pressure Homogenization Process

The whole component soymilk obtained in 3) above, or the mixed solution of the soymilk separated from the milky separator and the softened nonfat milk through a circulation mill, are transferred to a high pressure homogenizer, and the pressure of 400 to 700 bar is 2 to 5 times. Preferably, two to three times are added to fine homogenize the solid particles in the mixed solution to calculate the final total soymilk. In order to prevent the soymilk from being denatured due to heat generation by the high pressure part during the ultrahigh pressure homogenization process, a cooling process may be selectively added after each high pressure homogenization to adjust the temperature of the soymilk to a low temperature, for example, 4 to 5 ° C. In addition, the homogeneous pressure can be appropriately adjusted according to the desired quality of the whole component soymilk or whole component tofu, which is the output, wherein a change in the average particle size or homogeneity of the particles occurs according to the homogeneous pressure. For example, when treated twice at a pressure of 500 bar, the soymilk particles exhibit an average particle diameter in the range of 70 to 80 μm and exhibit a uniform particle distribution.

5) Manufacturing Process of Whole-Component Soy Milk Products

Homogenized whole soymilk is produced as a packaged product after the post-treatment process for the production of soybean milk.

In the production of soymilk products, the flavor or taste of the final soymilk product can be enhanced by adding flavor components to the whole soymilk, and the usable flavor components include fruits, fruit purees, juices, concentrates, powders, and mixtures thereof. have.

In addition, for the purpose of health, the whole ingredient soy milk milk or calcium or various natural foods, for example, sesame seeds, black sesame, carrots, spinach, green tea, black tea, mulberry leaves, 칡, herbs, ginseng, red ginseng, bellflower Alternatively, an appropriate amount of powder or the like may be added.

Soy milk is completely sterilized at 150 ° C. for 3 seconds to allow the liquid to be distributed at room temperature, and mixed with a small amount of food additives (for example, fragrance).

6) Manufacturing process of whole ingredient tofu products

Tofu is produced by adding coagulant such as liver water or a chemical coagulant such as protein-binding enzyme to the whole soymilk produced in 4). At this time, by controlling the degree of coagulation and whether it is compressed, it is possible to produce various types of whole tofu such as soft tofu, soft tofu, and head tofu. As a post-treatment process, sterilization is performed at 80 to 90 ° C. for a short time, for example, 30 to 40 seconds, and then cooled and packaged. In the case of soft tofu or soft tofu with low hardness, a step of packaging and sterilizing is preferable.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the following examples are only for illustrating the present invention, and the scope of the present invention is not limited thereto.

Example 1 Preparation of Whole Ingredient Soymilk

330 kg of whole soybeans were selected, washed, dried, and polished and stripped, and then immersed at room temperature for 6 hours. After discharging the immersion liquid, the soaked soybeans are transferred to a crusher (crusher, obtained by SEIKENSHA, Japan), 2,500 L of purified water is mixed, pulverized and stirred, and then crushed by a pulverizer (ultramizer, obtained by SEIKENSHA, Japan). Grinding was successively; In the grinding process, the soaked soybean was treated at a rate of 6,000 L / hour, and the soybean particles were ground to a particle size of about 4 mm or less by the initial grinding, and pulverized to about 1.2 mm or less during the fine grinding process.

The grinding liquid was maintained at 85 ° C. for about 2 minutes to inactivate the enzyme in the grinding liquid, and then, by continuously centrifuging at 6,000 L / hour at 6,000 rpm, 1,988 L of soymilk and 982 L of non-fat milk were separated. 1,230 L of purified water was mixed with the separated non-fat milk solution, and then, it softened at 60 degreeC for 50 minutes in the circulation mill (manufactured by Hansung Corp.).

The softened nonfat milk and soy milk were mixed and filtered through a filter net (40 mesh), and homogenized at a pressure of 400 bar in a high pressure homogenizer (homogenizer, obtained from Dong Hok Homogeneous in China), and twice in a row. After homogenization, it was cooled to about 4 ° C. After homogenizing again at a pressure of 500 bar in the third time, sterilization was performed at 120 ° C. for 3 seconds to obtain a total of 2,980 L of soymilk.

After cooling the obtained soymilk to 25 degreeC, it filled with the container and packaged.

Example 2: Preparation of All Soy Milk

300 kg of soybeans were selected, washed, dried and polished and stripped, and then immersed at room temperature for 6 hours. After discharging the immersion liquid, the soaked soybeans were transferred to a crusher (crusher), 2,100 L of purified water was mixed, pulverized and stirred. Thereafter, the purification step of removing soybean hulls and impurities contained in the grinding liquid by a purifier (refiner, obtained by Bertucci, Italy) was performed three times, and the grinding liquid was continuously ground through a grinding machine.

The grinding liquid was maintained at 90 ° C. for about 2 minutes to inactivate the enzyme in the grinding liquid, and then 1,795 L of soymilk and 895 L of nonfat milk were separated by continuous centrifugation at 6,000 rpm at a rate of 6,000 L / hour. The separated nonfat milk was softened at 55 ° C. for 45 minutes in a circulation mill.

The softened nonfat milk solution and the soy milk solution were mixed and then filtered through a filter net (40 mesh), homogenized twice in succession at a pressure of 500 bar in a high pressure homogenizer, and then cooled to about 4 ° C. After homogenizing at a pressure of 500 bar again in the third time, sterilization was carried out at 150 ° C. for 3 seconds to obtain a total of 2,674 L of soymilk.

After cooling the obtained all-component soymilk to 20 degreeC, it filled with the container and packaged.

Example 3: Preparation of Tofu

The whole component soymilk obtained in Example 1 was immediately transferred to a tofu manufacturing line and filled into a coagulation container at 82 ° C., and then a suitable amount (0.3% of total weight) of magnesium chloride was added and gradually stirred automatically. After 5 minutes, the solidified state was confirmed, and then pressed, cooled, cut, and packaged to prepare a head and neck having a solid content of 21%.

Example 4 Preparation of Whole Tofu

After 300 kg of peeled soybean was immersed at room temperature for 5.5 hours, the immersion liquid was discharged. The soaked soybeans were transferred to a grinder, 1,500 L of purified water at room temperature was mixed and ground and agitated, followed by two purification steps to remove soybean hulls and impurities contained in the grinding liquid by using a purifier. The pulverized liquid was refined again through a pulverizer, and then maintained at 85 ° C. for about 3 to 4 minutes to inactivate the enzyme in the pulverized liquid.

The pulverized liquid was continuously centrifuged at 6,000 ℓ / hour at 6,000 rpm to separate 1,286 ℓ of soymilk and 972 ℓ of non-fat milk. Then, 120 liters of purified water at 60 ° C. was mixed in a circulating mill, and then 50 to Circulating softening at 57 ° C. for 50 minutes.

The softened nonfat milk and soy milk were mixed, filtered and homogenized twice in succession at a pressure of 500 bar in a high pressure homogenizer. The homogenized whole soy milk solution was immediately transferred to the tofu manufacturing line and filled into a coagulation container at 82 ° C., and then magnesium chloride was added in an appropriate amount (0.3% of the total weight) and gradually stirred automatically. After 5 minutes, the solidified state was confirmed, and then pressed, cooled, cut, and packaged to prepare a head and neck having a solid content of 25%.

Example 5 Preparation of Whole Ingredient Tofu

After immersing 270 kg of peeled soybean at room temperature for 5 hours, the immersion liquid was discharged. The soaked soybeans were transferred to a grinder, mixed with 1,400 L of purified water at room temperature, followed by pulverization and stirring, and two purification steps were carried out to remove soybean hulls and impurities contained in the grinding liquid by using a purifier. After the grinding liquid was further refined through a mill, the obtained grinding liquid was held at 85 ° C. for about 3 to 4 minutes to inactivate the enzyme in the grinding liquid.

The ground liquor was filtered through a filter net and homogenized three times in succession at a pressure of 500 bar in a high pressure homogenizer. The whole soy milk solution obtained was transferred directly to the tofu manufacturing line, and filled into a coagulation vessel at 82 ° C., after which an appropriate amount of magnesium chloride was added and gradually stirred automatically. After 5 minutes, the solidified state was confirmed, followed by pressing, cooling, cutting, and packaging to prepare a head and neck having a solid content of 26%.

Test Example: Sensory Test

Comparative sensory tests were carried out using the whole component tofu and commercial tofu prepared in Example 3 (Pulmuone firm tofu, Pulmuone Co., Ltd.). Twenty housewives, 32 to 48 years old, were tasting without knowing the type of tofu, followed by 6 steps (0: none (bad, light); 1: almost none (bad, light); 2: slightly present (bad) , Light); 3: moderate; 4: slightly present (good, dark); 5: very much (good, dark)), and the results are shown in Table 1.                     

According to the sensory test results of Table 1, the tofu according to Example 3 was shown to exhibit a sweet and complex taste in taste, but appeared to have a slight smell of soybean. In addition, the results of the comparison of the homogeneity and chewability showed no significant difference in the two heads, but the heads of Examples 3, 4, and 5 in the firmness and elasticity were less than those of the commercial head.

The tofu of Example 3 was also found to be less than the commercially available tofu in appearance but white in appearance and superior in palatability due to various flavors.

As described above, the tofu of the present invention does not cause the destruction of nutrients such as the degeneration of soy protein in the manufacturing process, and thus has various flavors compared to commercially available tofu with simple flavor, thereby stimulating the texture of consumers and showing superior taste.

Unlike the conventional soymilk or tofu manufacturing method, the manufacturing method of the present invention does not add a high temperature of 95 ° C. or higher in the whole process except for the instant sterilization process. Breakage does not occur, it is possible to produce a high quality whole soy milk and tofu.

Claims (10)

Immersing soybean, mechanically crushing soaked soybean, micro-homogenizing the obtained soybean pulverized liquid at a pressure of 400 to 700 bar, and instant sterilizing the soymilk obtained. A method for producing a component soymilk, wherein the process other than the instant sterilization process is carried out at a temperature of less than 95 ℃. The method of claim 1, The process of producing the whole component soymilk, characterized in that the other steps except for the instant sterilization process is carried out at a temperature of less than 91 ℃. The method of claim 1, The soybean pulverized liquid is characterized in that the micro-homogenization 2 to 5 times at a pressure of 400 to 700 bar (bar), a method for producing a whole-component soy milk. The method of claim 1, After the step of mechanically crushing the soaked soybeans, the soybean pulverized liquid is separated into soy milk and sewage, purified water is added to the sewage and pulverized to obtain a non-fat milk, and then mixing the soy milk and non-fat milk Process for producing all-component soy milk, characterized in that it further comprises a step. The method of claim 1, Further comprising a purification step of removing soybean hull and impurities from the soybean pulverized liquid 1 to 3 times, a method for producing all-component soy milk. delete delete A method for producing whole ingredient tofu, comprising adding a coagulant to all ingredient soy milk prepared by the method of any one of claims 1 to 5. A method for producing a whole-component soymilk product comprising the step of sterilizing, filling and packaging after combining a soymilk produced by the method of any one of claims 1-5. A method for producing a whole-component tofu product, comprising the step of coagulating and coagulating a coagulant and a food-acceptable additive in the soymilk prepared by the method of any one of claims 1 to 5, and then pressing, cutting and packaging. .

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