KR100840547B1 - A method for preparing soybean curd using beta;-chitosan - Google Patents

Abstract

A preparation method of a bean curd product using beta-chitosan is provided to obtain high-quality functional bean curd with enhanced solidity, elasticity and texture. A preparation method of a bean curd product using beta-chitosan comprises the steps of: (i) washing soybeans and soaking them in water at 10~30°C for 5~15hr; (ii) drying the soaked soybeans, adding distilled water to the dried soybeans, and grinding them; (iii) filtering the ground soybeans with cotton cloth, mixing distilled water heated to 95~100°C with the filtered ground soybeans, and filtering the mixture to make soybean milk; (iv) raising the temperature of the soybean milk to 95~100°C, putting 5~20% of brine containing beta-chitosan into the soybean milk (based on the total volume of the soybean milk), and stirring them to make a coagulated soybean milk; (v) putting the coagulated soybean milk in a mold, and pressing it for 15~25min to make bean curd; and (vi) soaking the bean curd in running water for 15~25min, and laying it on a drying rack for 10~20min to remove the water on its surface. In the step (ii), the volume ratio of the dried soybeans and the distilled water is 1:8~10. In the step (iii), the volume ratio of the filtered ground soybeans and the heated distilled water is 1:3~5. In the step (iv), the brine contains 0.05~2% of beta-chitosan(1000~5000kDa), based on the total volume of the brine.

Description

A method for preparing soybean curd using β-chitosan}

      The present invention relates to a method for producing tofu products using beta (β) -chitosan.

     It is said that tofu was first made about 2000 years ago when Ryuan of Han Dynasty was the King of Hunan. The origin of tofu is unclear, but its origin is certainly Chinese and appears in Korean literature in the late Goryeo period. It can be found in the poem of 'Tae-gu Tofu Inward' of the Mokeun House. 'I feel like I haven't tasted it for a long time, so the tofu gives me a new taste. It is good for people who are not good to eat and suitable for old body healing. '

     Tofu, a protein food containing a large amount of minerals such as amino acids, calcium, and iron, is 65% of NPU (quality assessment of how much it can be used in the human body while consuming protein in a food called netprotein utilization). Higher than soybean processed products.

      Tofu's protein is rich in lysine, while other grains contain less essential amino acids. Tofu removes the crude fiber and water-soluble carbohydrates contained in soybeans during the manufacturing process, so it is very soft and digestible. Tofu is 95%, while roasted and boiled beans are about 68%.

      Tofu is a high-protein food and unlike other high-protein foods, it has a low calorie and saturated fat content, which is highly recommended for diabetics who are concerned about complications due to increased cholesterol from meat consumption. It can be expected to prevent osteoporosis, prevent hypertension, and reduce cholesterol.

In addition, lecithin contained in the head has a great effect on the brain activation, the theory is that it is effective in preventing aging and dementia of the brain, which has poor memory and concentration. In addition, tofu stimulates the intestines, helps with bowel movements, prevents blood clots, and saponin, which is contained in tofu, is known to be excellent in inhibiting cancer and AIDS. It is also effective in preventing diabetes, atherosclerosis and stroke (Kim SS, Park MK, Oh NS, Kim DC, Han MS, IN MJ, Studies) on quality characteristics and shelf - life of chlorella soybean curd . J. Korean, Soc Agric , Chem , Biotechnol , 46 (1), 12-15, 2003).

     There is an urgent need for a method for producing a high quality food with good texture, such as tofu, which is a complete health food.

Chitosan can be classified into three types according to its molecular structure, shape, and raw materials.Alpha (α) -chitosan extracted from crustaceans such as crabs and shrimp shells is alternately arranged in an intermolecular chain direction, and molluscs such as squid cartilage. The beta (β) -chitosan extracted from is arranged in parallel in the same direction between the intermolecular chains, and gamma (γ) -chitosan of insects such as scarab beetles are arranged in a mixed form of these. In particular, beta (β) -chitosan extracted from squid cartilage is more soluble than conventional chitosan due to its structural specificity, so that about 20% is dissolved in water as well as digestive enzymes such as lysozyme and weak acid in the body. It is easily decomposed and has a functional feature that is easily absorbed by the body. In addition, since the chemical formula is easier than conventional chitosan and its structural specificity, the reactivity and affinity are about 40-50% higher than those of chitosan. represents (ケシキトサン硏究會,キチン,キトサンドブック,技報當出版, pp134 ~ 148, 1995).

      Accordingly, the present inventors have found that tofu prepared using beta (β) -chitosan has an excellent effect on improving strength, elasticity and texture than tofu prepared using stratified seawater, inorganic salts or alpha (α) -chitosan. The present invention was completed by confirming.

It is an object of the present invention to prepare a tofu product using beta (β) -chitosan having a higher strength, elasticity and improved texture than tofu prepared using general stratified seawater tofu, inorganic salts or alpha (α) -chitosan. To provide.

     In order to achieve the above object, the present invention provides a method for producing a functional tofu product using beta (β) -chitosan.

     Specifically, the present invention comprises a first step of washing and soaking the raw soybeans; A second step of drying the beans of the first step and then grinding them to produce a scum; A third step of filtering the soymilk prepared by the process of the second step with a cotton cloth and mixing the heated distilled water together with the soybean filtered out in the above step, and then again filtering soymilk; A fourth step of preparing a coagulum while raising the temperature of the soymilk produced in the third step, adding a fixed amount of the brine containing beta (β) -chitosan and stirring; A fifth step of preparing the tofu by putting the coagulated product solidified by the fourth step into a molding die and pressing; Functional tofu using beta (β) -chitosan through a series of manufacturing processes consisting of a sixth step of immersing the tofu molded in the fifth step and then leaving it on a drying stand to remove water from the surface. It provides a manufacturing method for manufacturing.

      More specifically, the present invention provides a first step of performing a process of washing and soaking the raw soybeans at about 5 to 50 ° C., preferably at about 10 to 30 ° C. for about 1 to 24 hours, preferably about 5 to 15 hours. ; After drying the soybean treated in the first step, about 5 to 15 times the volume of raw soybeans, preferably about 8 to 10 times the volume of distilled water, and about 1 to 10 minutes, preferably about 1 to A second step of grinding the flour with a tool such as a blender for 6 minutes to produce a scum; Filter the steam prepared in the second step with a filter such as cotton cloth and distilled water of about 1 to 10 times, preferably about 3 to 5 times the volume of the raw soybean, about 90 to 120 ℃, preferably After heating to about 95 to 100 ℃ mixed with the strained soybean in the above step, and again filtered to produce soymilk; After raising the temperature of the soymilk produced in the process of the third step to about 90 to 120 ℃, preferably about 95 to 100 ℃, the beta (β) -chitosan is about 0.1% to 2%, preferably Preferably, a fourth step of preparing a coagulum by adding coagulum containing about 0.1% to 1% and further coagulating with stirring for about 1 to 10 minutes, preferably about 1 to 6 minutes; A fifth step of preparing the tofu by putting the coagulated product solidified by the fourth step into a molding die and pressing with a molding weight for about 10 to 30 minutes, preferably about 15 to 25 minutes; The tofu molded in the fifth step is immersed in running water for about 10 to 30 minutes, preferably about 15 to 25 minutes, and then about 10 to 30 minutes, preferably about 10 to 20 minutes Provided is a manufacturing method of manufacturing functional tofu using beta (β) -chitosan through a series of manufacturing processes consisting of a sixth step of removing water from the surface by leaving it on a drying stand.

      Raw soybeans as defined herein include soybeans, whites, frosts, seomoktaes, cheongtaes or black beans (blacks), preferably soybeans.

      Beta (β) -chitosan as defined herein is a deacetylation process of beta (β) -chitin extracted from mollusks, preferably squid cartilage, such as squid cartilage, shellfish, snails, bivalve, octopus, earthworm, etc. Beta (β) -chitosan, or commercially available beta (β) -chitosan, which is obtained via a relatively low molecular weight of 1000 kilo Daltons to 5000 kilo Daltons, preferably about 2000 kilo Daltons to 3000 kilo Daltons. Preference is given to using high molecular weight chitosan.

     In another aspect, the present invention provides a functional tofu product prepared by the above production method. As a result of performing the texture and chromaticity measurement experiments for the tofu products of the present invention prepared by the above production method, tofu products manufactured using beta (β) -chitosan are known seawater, inorganic salts or alpha (α) It was confirmed that the strength and elasticity of the previous tofu products prepared using chitosan were improved, and the texture of the tofu was improved.

      Hereinafter, the present invention will be described in detail by Examples and Experimental Examples.

     However, the following Examples and Experimental Examples are merely illustrative of the present invention, and the content of the present invention is not limited by the following Examples and Experimental Examples.

Reference Example  1. Preparation of experimental materials

      Soybeans for tofu were purchased and used in January 2007 at the traditional market in Gangneung, Gangwon-do. Chitosan was supplied from Arabio Co., Ltd. and dissolved in 1% acetic acid and prepared by concentration. Alpha (α) -chitosan was used as a low molecule (cps 10), a medium molecule (cps 310), and a polymer (cps). 980) were used, respectively.

Example  1. Preparation of Functional Tofu Products Using Beta (β) -chitosan

1-1. Preparation of Beta (β) -chitin

    Collected squid (Ommastrephes bartrami) cartilage discarded at a fishery processing plant in Gangneung, Gangwon-do, remove foreign substances, wash with water, dry at hot air for 12 hours at 40 ℃, grind to about 50mesh to obtain powder of squid cartilage. NaOH solution was added thereto, stirred at room temperature for 4 hours, deproteinized, and 1000 g of beta (β) -chitin was obtained, which was used in preparing Example 1-2 beta (β) -chitosan.

1-2. Preparation of Beta (β) -chitosan

      Beta (β) -chitosan was added to 1.6L of 40% NaOH solution of beta (β) -chitin obtained in Example 1-1, deacetylated at 110-115 ° C. for 90 minutes, washed with distilled water, and dried with hot air. 800 g of 2025 kilodalton of chitosan was prepared by the process and used in the preparation of tofu in Examples 1-3 below.

1-3. Preparation of Functional Tofu Using Beta (β) -chitosan of the Present Invention

      3 kg of soybean prepared in Reference Example 1 was washed with tap water at 25 ° C. for 12 hours to remove soybeans, and water was removed, and 12,000ml of distilled water was added thereto in small portions to grind for 5 minutes. The prepared soybeans were filtered with cotton cloth, and 12000 ml of distilled water was heated to 95-100 ° C., mixed with the soybeans, and again filtered to prepare 24 L of soymilk. After raising the soybean milk temperature to 95 ~ 100 ℃ and put the beta (β) -chitosan prepared in Example 1-2 with 0.1mL, 0.1%, 0.3, 0.5, 1.0 or 1.5% of the brine containing stirring 5 minutes while stirring Further solidified. The coagulated coagulated product was put into a small mold (10 × 8 × 6 Cm; ION MAC) and pressed for 20 minutes using a molding weight to prepare tofu. The molded tofu was soaked in running water for 20 minutes, and then left on a drying stand such as a board for 15 minutes to remove moisture from the surface, thereby preparing functional tofu using beta (β) -chitosan.

      The completed tofu was immersed in sterile water three times the weight of the tofu in a plastic tray, air-packed and stored in refrigerated (4 ℃) was used in the following experimental example for 10 days.

Comparative example  1. Preparation of comparative tofu products using mineral salt containing

In Examples 1-3, inorganic salts (CaCl ₂ , CaSO ₄ ) containing beta (β) -chitosan in concentrations of 0.1, 0.3, 0.5, 1.0, or 1.5% of the volume of the liver was 0.5, 1.0, or 1.5% A comparative tofu using inorganic salts was prepared by carrying out the same process except for changing the containing brine, and used in the following experimental example.

Comparative example  2. Preparation of comparative tofu products using alpha (α) -chitosan-containing liver water

      In Example 1-3, alpha (α) -chitosan (low molecular weight, medium molecular weight, high molecular weight) containing 0.1, 0.3, 0.5, 1.0 or 1.5% of the beta (β) -chitosan relative to the volume of the liver was 0.05 Comparative tofu using alpha (α) -chitosan was prepared by following the same procedure except for changing to brine containing 0.1, 0.3, 0.5 or 1.0%, and used in the following experimental example.

Comparative example  3. Preparation of comparative tofu products using middle seawater containing

      The general tofu used for comparison in this experiment was used in the following experiments using tofu from Donghae Sea Food, which was prepared by using seawater (130m) taken from Haebong, Donghae. .

Experimental Example  1. Measurement of Tofu Texture

      In order to measure the texture of the tofu prepared in Examples 1-3, Comparative Example 1, Comparative Example 2, Comparative Example 3, the experiment was carried out in the following process. Tofu cut to a constant size (4 cm x 4 cm x 2 cm) using a flow meter (Sun Scientific Rheo meter, compac-100II) under the measurement conditions shown in Table 1 below. Strength, hardness, cohesiveness , Springiness, adhesion (gumminess), brittleness (brittleness) was measured and the results are shown in Table 2 below.

condition Experiment authoring type Mastication Adapter type Rectangular (1.5 cm) Sample type Hexahedron (4.0 × 4.0 × 2.0cm) Table speed 60mm / min Load cell 10 kg

Sample Test Items burglar Hardness Cohesive Shout Sticky Brokenness Stratified seawater 412.33 ± 43.03 1892.29 ± 208.29 72.52 ± 19.27 99.15 ± 6.04 444.46 ± 103.66 440.21 ± 100.45 CaCl ₂ 1.5% 842.24 ± 30.54 3421.60 ± 24.76 65.15 ± 10.33 84.69 ± 12.43 636.54 ± 45.21 539.07 ± 75.34 CaSO ₄ 0.5% 1162.93 ± 46.87 5518.06 ± 43.76 71.86 ± 11.24 95.73 ± 4.65 969.33 ± 64.32 927.94 ± 67.34 CaSO ₄ 1.0% 1387.07 ± 70.54 5362.75 ± 86.03 61.71 ± 3.54 95.93 ± 7.43 992.84 ± 74.12 952.38 ± 65.79 CaSO ₄ 1.5% 1550.86 ± 60.46 6300.38 ± 84.54 81.04 ± 6.43 89.38 ± 9.53 1457.96 ± 82.54 1303.05 ± 37.54 ß-chitosan 0.1% 2472.414 ± 286.04 10208.35 ± 382.28 86.092 ± 8.32 95.468 ± 3.02 2469.126 ± 406.78 2357.232 ± 48.67 ß-chitosan 0.3% 2929.31 ± 422.98 11610.07 ± 284.19 34.922 ± 4.32 71.037 ± 1.28 1186.656 ± 796.87 842.96 ± 45.97 ß-chitosan 0.5% 2787.931 ± 532.28 10916.64 ± 486.99 40.94 ± 5.76 84.94 ± 4.34 1323.999 ± 395.67 1124.601 ± 54.55 ß-chitosan 1.0% 3248.276 ± 372.18 12506.034 ± 584.92 60.623 ± 4.32 83.587 ± 4.67 2284.273 ± 456.32 1909.347 ± 67.21 ß-chitosan 1.5% 3654.31 ± 329.19 13575.25 ± 789.90 90.953 ± 6.43 88.855 ± 2.79 3855.48 ± 684.98 3425.803 ± 42.12 Polymer α-chitosan 0.05% 1454.50 ± 151.52 5957.61 ± 533.38 73.73 ± 13.13 94.23 ± 1.18 1619.44 ± 398.06 1523.47 ± 362.23 Polymer α-chitosan 0.1% 2219.50 ± 586.49 9158.07 ± 2390.21 77.80 ± 6.51 95.32 ± 0.88 2630.82 ± 901.63 2512.96 ± 882.54 Medium molecule α-chitosan 0.05% 1710.33 ± 181.59 7454.42 ± 1405.84 83.89 ± 19.43 102.17 ± 8.48 2215.45 ± 787.80 2307.98 ± 1025.35 Medium molecule α-chitosan 0.1% 2102.17 ± 655.13 8720.82 ± 2643.21 83.35 ± 3.84 95.61 ± 6.01 2645.60 ± 905.62 2529.16 ± 882.51 Medium molecule α-chitosan 0.3% 2055.33 ± 239.29 8524.38 ± 1020.30 77.70 ± 2.54 94.80 ± 1.03 2394.76 ± 281.54 2270.07 ± 268.58 Medium molecule α-chitosan 0.5% 3110.50 ± 387.44 12890.23 ± 1683.26 84.31 ± 3.57 95.85 ± 2.83 3935.07 ± 540.27 3777.83 ± 587.00 Medium molecule α-chitosan 1.0% 2502.67 ± 486.24 10344.08 ± 2290.17 93.32 ± 6.13 95.86 ± 0.67 3475.64 ± 511.13 3333.37 ± 505.71 Low molecular α-chitosan 0.05% 2045.83 ± 1108.06 8729.20 ± 4545.90 87.08 ± 6.87 97.88 ± 2.52 2671.01 ± 1428.50 2591.01 ± 1335.35 Low molecular α-chitosan 0.1% 2231.33 ± 244.65 7407.47 ± 4456.39 86.34 ± 3.95 96.05 ± 2.54 2895.65 ± 402.31 2787.24 ± 446.07 Low molecular α-chitosan 0.3% 2750.00 ± 142.46 11555.25 ± 617.72 74.82 ± 21.44 95.02 ± 5.88 3067.99 ± 807.49 2949.25 ± 910.90 Low molecular α-chitosan 0.5% 2243.33 ± 243.54 9557.46 ± 989.51 78.34 ± 3.27 99.78 ± 9.54 2641.06 ± 368.65 2623.65 ± 308.51 Low molecule α-chitosan 1.0% 2082.67 ± 478.35 8583.33 ± 1986.09 80.22 ± 5.11 95.10 ± 0.38 2521.76 ± 698.69 2399.14 ± 668.70

      As a result, as shown in Table 2, the addition of more than 0.3% α-chitosan significantly reduced the strength of tofu regardless of molecular weight, α-chitosan oligosaccharides did not form tofu when added to soy milk. On the other hand, when β-chitosan was added to the brine, the strength and elasticity were superior to that of α-chitosan, and the strength and elasticity continued to be increased by 1.5% for soymilk. That is, beta (β) -chitosan was found to play a much larger role in the coagulation power of soymilk than alpha (α) -chitosan. Regardless of the type of α and β, chitosan-added tofu improved the texture more than two to three times than that of general seawater tofu. Especially, the effect of beta (β) -chitosan was excellent. Therefore, it was confirmed that tofu products prepared using beta (β) -chitosan improved texture and strengthened strength and elasticity than tofu products prepared using stratified seawater, inorganic salts or alpha (α) -chitosan. Could.

Experimental Example  2. Color measurement of tofu

      To measure the chromaticity of the tofu prepared in Examples 1-3, Comparative Example 1, Comparative Example 2, Comparative Example 3 to determine whether the tofu containing beta (β) -chitosan in the brine shows a special difference in chromaticity The color of the head was measured using L (lightness), a (redness, redness), b (yellowness) at the cut surface of the head by using a color reader (Color Reader, JS555). Whiteness was measured using, and the results are shown in Table 3 below.

White index = 100-√ {(100-L) ² + a ² + b ² }

     L = standard whiteboard value-98.59, a = 0.09, b = -0.37

Sample Test Items L a b Whiteness Stratified seawater 87.91 ± 0.17 -0.05 ± 0.02 19.21 ± 0.08 77.30 ± 0.08 CaCl ₂ 1.5% 84.66 ± 0.73 -0.63 ± 0.05 14.94 ± 0.02 78.58 ± 0.01 CaSO ₄ 0.5% 84.65 ± 0.45 -0.50 ± 0.06 15.66 ± 0.04 78.07 ± 0.04 CaSO ₄ 1.0% 84.41 ± 0.21 -0.65 ± 0.11 15.42 ± 0.05 78.06 ± 0.06 CaSO ₄ 1.5% 84.52 ± 0.43 -0.65 ± 0.06 15.9 ± 0.03 77.80 ± 0.08 ß-chitosan 0.1% 83.97 ± 0.42 -0.15 ± 0.02 14.08 ± 0.02 78.66 ± 0.10 ß-chitosan 0.3% 83.66 ± 0.34 -0.40 ± 0.04 14.88 ± 0.03 77.90 ± 0.15 ß-chitosan 0.5% 82.94 ± 0.87 -0.18 ± 0.01 15.49 ± 0.01 76.97 ± 0.18 ß-chitosan 1.0% 83.94 ± 0.32 -0.04 ± 0.01 14.92 ± 0.04 78.08 ± 0.12 ß-chitosan 1.5% 81.9 ± 0.56 0.25 ± 0.03 14.51 ± 0.02 76.80 ± 0.19 Polymer α-Chitosan 0.05% 89.77 ± 1.36 -0.33 ± 0.21 18.15 ± 0.60 79.13 ± 0.50 Polymer α-Chitosan 0.1% 88.94 ± 1.31 -0.26 ± 0.09 17.15 ± 0.52 79.58 ± 1.11 Medium molecule α-Chitosan 0.05% 89.65 ± 0.41 -0.36 ± 0.04 18.69 ± 1.23 78.63 ± 1.23 Medium molecule α-Chitosan 0.1% 89.12 ± 0.79 -0.34 ± 0.10 17.17 ± 0.95 79.64 ± 0.42 Medium molecule α-Chitosan 0.3% 88.94 ± 0.62 -0.21 ± 0.04 17.48 ± 0.14 79.31 ± 0.43 Medium molecule α-Chitosan 0.5% 88.26 ± 1.13 -0.34 ± 0.08 18.73 ± 0.58 77.88 ± 0.90 Medium molecule α-Chitosan 1.0% 89.11 ± 0.91 -0.36 ± 0.04 18.69 ± 1.23 78.36 ± 1.52 Small molecule α-Chitosan 0.05% 89.41 ± 0.80 -0.33 ± 0.23 17.26 ± 0.38 79.74 ± 0.71 Small molecule α-Chitosan 0.1% 89.28 ± 0.76 -0.41 ± 0.05 18.77 ± 0.87 78.38 ± 1.04 Small molecule α-Chitosan 0.3% 88.83 ± 0.34 -0.36 ± 0.05 17.61 ± 0.49 79.14 ± 0.55 Small molecule α-Chitosan 0.5% 88.40 ± 0.27 -0.14 ± 0.12 17.47 ± 0.35 79.03 ± 0.38 Small molecule α-Chitosan 1.0% 89.68 ± 0.41 -0.40 ± 0.16 16.95 ± 0.56 80.15 ± 0.54

       As a result, as shown in Table 3, it was confirmed that β-chitosan tofu or α-chitosan tofu had almost no difference in chromaticity represented by lightness, redness, yellowness, and whiteness as compared to general tofu.

      As mentioned above, tofu products prepared using beta (β) -chitosan of the present invention have high strength and elasticity compared to tofu products prepared using stratified seawater, inorganic salts or alpha (α) -chitosan. Since excellent effects such as texture improvement are exhibited, functional tofu of high quality using beta (β) -chitosan can be prepared from the manufacturing process of the present invention.

Claims (5)

      A first step of washing and soaking soybean at about 10-30 ° C. for about 5-15 hours; Drying the soybeans of the first step, and then adding distilled water of about 8 to 10 times the volume of the soybean and grinding them with a tool such as a blender for about 1 to 6 minutes to prepare soybean meal; Filtering the soybeans prepared in the second step of the process with a cotton cloth and mixed distilled water heated to about 3 to 5 times the soybean volume, about 95 to 100 ℃ with the filtered soybeans in the step, and again filtered to produce soymilk Third step; After raising the temperature of the soymilk produced in the third step to about 95 to 100 ℃, containing about 0.05 to 2% of the beta (β)-chitosan of 1000 to 5000 kilo Daltons (kDa) of the water volume A fourth step of coagulating the brine by adding about 5 to 20% of the total soymilk volume for about 1 to 6 minutes while stirring to prepare a coagulum; A fifth step of preparing the tofu by putting the coagulated product solidified in the fourth step into a molding die and pressing with a molding weight for about 15 to 25 minutes; A series of manufacturing consisting of a sixth step of removing the water on the surface by immersing the tofu molded in the fifth step in flowing water for about 15 to 25 minutes, and then left on a drying stand such as a board for about 10 to 20 minutes Manufacturing method for manufacturing tofu using a manufacturing method consisting of a step. delete delete delete        Tofu products prepared by the method of claim 1.