KR101119182B1 - Dispersion type natural bittern coagulant for bean curd and process for preparing thereof - Google Patents

Abstract

PURPOSE: A bean curd coagulant using dispersing type natural brine, and a producing method thereof are provided to use coarse seawater magnesium chloride instead of conventional magnesium chloride for extending the expiration date of bean curd. CONSTITUTION: A producing method of a bean curd coagulant using dispersing type natural brine comprises the following steps: producing pre-brine by slowly removing calcium sulfate and sodium chloride from seawater using sunlight; removing sulfate ions and potassium chloride from the pre-brine by storing at 0-10 deg C for more than 2 days to obtain the brine containing more than 90% of magnesium chloride and having high stability; mixing the brine with an oil solution in a ratio of 50%-70%:30%-50% at 10-20 deg C for the phase transition by high-speed stirring the mixture; and homogenizing the mixture for improving dispersion stability.

Description

Dispersion type natural bittern coagulant for bean curd and process for preparing sweetener}

The present invention relates to a dispersed natural liver tofu coagulant and a method for preparing the same, in particular, by using a difference in solubility at low temperature to remove the components other than magnesium chloride as much as possible, and the natural water in the holding solution through an effective phase transition at low temperature It relates to a sustained-release tofu coagulant dispersed very finely and a method for producing the same.

Tofu is used as a coagulant with divalent ions such as water, magnesium chloride, magnesium sulfate, calcium chloride, calcium sulfate, or soybeans by adjusting the pH and heating conditions using acidity regulators such as Glucon deltalactone (GDL). A method of coagulating soymilk liquid separated from the above has been used. Magnesium chloride is the coagulant that makes the tofu's natural taste the best. In Japan as well as in Korea, high-grade tofu is mostly manufactured using magnesium chloride.

Magnesium chloride, unlike calcium chloride, calcium sulfate or GDL (Glucone Delta Lactone), is a fast-acting coagulant that reacts immediately when mixed with soymilk. Modern tofu mass production line is mixed with soymilk and magnesium chloride and transferred to molding line. It takes at least two minutes for the transferred liquid to completely stop and settle in the molding machine. After this time, a coagulation reaction must occur to form a resilient tofu tissue that absorbs the maximum amount of moisture. At least 30 seconds after mixing, a coagulation delay effect is required.

However, magnesium chloride itself reacts with soy milk so that solidification begins within a few seconds after mixing. If the coagulation occurs during the flow part of the incomplete coagulation occurs so that the water of the tofu is severe, there is a problem that the yield and elasticity of soy milk is greatly deteriorated.

Therefore, it can be called a coagulant which has a considerable strength in terms of 'taste' and a very difficult coagulant in yield and workability.

Various efforts have been made to find a method for preparing tofu with flavor and water retention using magnesium chloride. A typical method is to use 'emulsifying coagulant (milky magnesium)' in which magnesium chloride is coated with fat or oil using an emulsifier.

This method uses a device designed to allow fine mixing at high speed (more than 2000 rpm) and complete the addition of emulsifying coagulant to the soy milk continuously in hot soymilk (75-92 ° C). This method is the most preferred method in mass production type because it can produce high quality tofu easily with high yield and taste.

The emulsion coagulant is characterized by maintaining a stable emulsification using a hydrophilic sugar ester, sorbitan ester, polyglycerol fatty acid ester and the like.

However, in Korea, additives have been issued through the Internet and media, so tofu companies do not use emulsifiers for natural or additive-free marketing. Instead of using magnesium chloride, which is registered as synthetic additives, the brine is added as natural additives. There is a great demand for used coagulants.

However, tofu coagulant that does not use an emulsifier has a problem that is easily separated in 2-3 days at room temperature. In addition, the general guard is low in Mg purity, the stability of the emulsion is further reduced. Magnesium chloride has a purity of 99% or more, while magnesium chloride content in the brine is low, ranging from 26 to 64% (12.0 to 30.0% based on anhydride). Therefore, magnesium in addition to sodium chloride (NaCl), sulfate ions present in the sea water (SO ₄ ^{2 -)} and the like present a considerable amount, calcium (Ca), potassium chloride (KCl). They all act as a factor of deteriorating the stability of the emulsion, making the separation of the emulsion coagulant easier to occur. Even when distributed by refrigeration, it is very inconvenient to supply and demand because the use period is only about one week. Potassium chloride (KCl) and sulfate ion (SO ₄ ^2- ) have a sour taste that makes tofu sour.

Therefore, there is an urgent need for the development of a slow-release coagulant using natural safe water with a new method that improves the instability of the product and the problem of poor taste and tissue. These prior arts include the following.

Korean Patent Laid-Open Publication No. 10-2005-0037241 (coagulation delay method of fast-acting coagulant and manufacturing method of tofu using the method), Korean Patent No. 10-1998-0039320 (coagulant for tofu production and tofu manufacturing method using the coagulant), Domestic Patent No. 10-2001-0035661 (coagulant for tofu manufacturing), Domestic Patent No. 10-2005-0054958 (Tofu coagulant) and Patent No. 10-2010-0072458 (Tofu coagulant and manufacturing method thereof).

Therefore, the object of the present invention was to develop the results of a careful study to solve the above-mentioned shortcomings, and to use prepared magnesium chloride (salt, natural additive) instead of magnesium chloride (addition of additives as a synthetic additive). However, the present invention provides a dispersion-type natural liver tofu coagulant and a method for producing the same, which have a longer shelf life than 4 times compared to conventional products without using an emulsifier, have excellent workability, have a stable dispersion, and can be distributed at room temperature. .

Still another object of the present invention is to provide a tofu coagulant and a method of manufacturing the same, which enable circulation even at room temperature.

The manufacturing method of the tofu coagulant of the present invention for achieving the above object comprises the steps of preparing a preliminary brine by slowly removing (precipitating) sea water (ocean water) by using solar heat for at least one year, low solubility such as CaSO4, NaCl; The preliminary brine is stored at low temperature for 2 days or more to remove small amount of sulfate ions (SO42-) and potassium chloride (KCl), and the magnesium chloride content is 90% or more (most water is combined with magnesium chloride to maintain almost no free water. High stability when dispersed in a solution) preparing a high stability liver water; Mixing evenly and at a rate of 50:50 to 70: 30% of the water and the fat and oil solution at 10 to 20 ° C. at which phase transition occurs; The mixture mixed in the mixing step is stirred at a high speed with a high speed stirrer at a temperature lower than the temperature so that the mixture of the water and the oil is in phase transition at a high speed, and the mixture becomes a uniform particle size through a high pressure homogenizer. It characterized by including the step of increasing the dispersion stability.

The method for preparing the tofu coagulant of the present invention for achieving the above object is 0.3 to 2% mixed with an emulsifier having a HLB (Hydrophile Lipohile Balance) value of 10 or more before high-speed stirring when it is intended to be a product for distribution at room temperature of claim 2 Characterized in that it comprises a step.

Tofu coagulant of the present invention for achieving the above object, by using the solar heat for at least one year or more to prepare a preliminary brine to remove (precipitate) the low solubility portion, such as CaSO4, NaCl, the prepared preliminary brine for at least 2 days cold storage to small residual sulfuric acid ion (SO ₄ ^{2 -),} to remove potassium chloride (KCl), and producing the brine magnesium chloride content is high and the dispersion stability of 90% or more, a phase transition (相轉移) occurs in 10 ~ 20 ℃ The mixture of the brine and the fat and oil solution is evenly mixed at a ratio of 50:50 to 70: 30%, and the mixture mixed in the mixing step is stirred at a high speed with a high speed stirrer at a temperature lower than the temperature to obtain a mixture of the brine and the fat and oil. It is characterized in that the phase transition occurs at a high speed, and the mixture has been prepared by the method of claim 1 to increase the dispersion stability by uniformizing the particle size by homogeneous operation through a high pressure homogenizer. It shall be.

Tofu coagulant of the present invention for achieving the above object is characterized in that 0.3 to 2% of an emulsifier having a HLB value of 10 or more before high-speed stirring when it is intended to be a product for distribution at room temperature of claim 4.

According to the present invention, (1) it is possible to manufacture a stable tofu coagulants than products using FIG magnesium chloride, and using a natural brine (2) ion sulfate degrade the dispersion stability and taste (SO ₄ ^{2 -).,} Potassium chloride ( KCl) can be removed to make delicious tofu. (3) Because of its excellent stability, the solidification rate can be delayed during distribution (use), so that good tofu can be produced. (4) It is possible to make dispersion type coagulant that is stable for more than 3 months under refrigerated condition without using emulsifier. (5) For long-term distribution at room temperature, an emulsifier should be used. The manufacturing process and raw materials are in a stable state, so that only 0.3 to 2% of emulsifier can be used to maintain a stable emulsification state.

Hereinafter, embodiments of the tofu coagulant of the present invention and a manufacturing method thereof will be described in more detail.

<Production Example>

Low temperature of 0 ~ 10 ℃ for preliminary water containing 55% (80% of solid content) of MgCl ₂ produced by slowly concentrating seawater taken from the sea with solar heat and sea wind for a long time. After storage for 3 days in the refrigerator of the sulfate ions (SO ₄ ^2- ), potassium chloride (KCl) to remove the precipitate to prepare a water of at least 90% (based on solids) MgCl ₂ .

60% of the brine prepared above and 40% of brown rice oil are mixed to stir with a low speed stirrer while maintaining the temperature of the mixture at 15 to 20 ° C.

The mixture of the brine and the brown rice oil is stirred with a homogenizer of 5000 rpm, a high speed stirrer, so that the brine is finely and evenly distributed in the holding solution in the state of phase transition. After stirring for 10 minutes, the mixture is homogenized through a high pressure homogenizer to make the particle size uniform, thereby increasing dispersion stability. The sustained-release tofu coagulant thus prepared is used to prepare tofu.

Example 1

Seawater was slowly concentrated over a long period of time with solar heat and sea breezes over a long period of time.Sulfate ions containing 55% MgCl ₂ (80% solids) were stored in a low-temperature refrigerator at 0-10 ° C for 3 days, SO ₄ ^2- ), to remove potassium chloride (KCl) to prepare a liver water having a 95% MgCl ₂ content, mixed 60% of the prepared water and 40% brown rice oil to adjust the temperature of the mixture (15 ~ 20 ℃) Stir with a low-speed stirrer while constantly stirring, and stir the mixture of the brine and the brown rice oil with a homogenizer of 5000 rpm, a high speed stirrer, to distribute the water in the holding solution finely and evenly in a state of phase transition. After stirring for 10 minutes, the mixture was homogenized through a high pressure homogenizer to obtain a tofu coagulant having high dispersion stability by uniformizing the particle size.

Example 2

The low temperature aging process, where seawater containing 55% MgCl ₂ (80% solids), which is produced by slowly concentrating seawater with solar heat and sea wind over a long period of time, is stored for 3 days in a refrigerator at low temperature of 0 ~ 10 ℃. Except for using directly without going through the same manner as in Example 1 to prepare a slow-release tofu coagulant.

&Lt; Example 3 >

In Example 1, only the addition of 0.4% of polyglycerol condensed ricinoleic acid ester having an HLB value of 10 or more to fats and oils (brown rice oil) before high-speed stirring was performed in the same manner as in Example 1 to prepare a slow-release tofu coagulant. .

Example 4

In Example 1, only the addition of 1% of deceserine fatty acid ester having an HLB value of 10 or more to fats and oils (brown rice oil) before high-speed stirring was performed in the same manner as in Example 1 to prepare a slow-release tofu coagulant.

Comparative Example

The comparative example was made by diluting the brine in 40% water.

<Test Example 1>

The coagulants obtained in the above Examples and Comparative Examples were added to 12 Brix soymilk according to a conventional tofu production method, and then mixed at 3000 rpm using a high speed stirrer, and the coagulant was added in an amount of 10 g based on 1 L of soymilk. The test results are shown in Table 1 below.

division Example 1 Example 2 Example 3 Example 4 Comparative example Start of coagulation (sec) 100 120 180 240 2 Tofu Strength / N 5.2 5.3 5.3 5.4 Not measurable 3 months chilled △ O O O - 6 months at room temperature X X O O - Product yield height Very high Very high Very high Very low

In the mass production type tofu production line, the solidification start time is required for 30 seconds or more.

<Test Example 2>

The test method is to provide each sample of the product of the present invention and the control (comparative example) obtained in the examples (1 to 4) at the same time and to ensure that the sensory properties of the entire sample do not affect the next sample Before the evaluation of the sample, the mouth was rinsed and rested for 10 minutes, and then the next sample was subjected to the sensory test for the following items. The results are shown in Table 2.

 division Example 1 Example 2 Example 3 Example 4 Comparative example
(Control group) Tofu texture O O O O X Tofu flavor O O O O X

When tofu is prepared using the coagulant of the present invention, as can be seen from the above embodiments, it is possible to produce tofu with excellent productivity and quality by adjusting the coagulation rate of the tofu during the production of tofu, as well as special equipment. It can also be fully confirmed from Table 2 that the various types of tofu can be produced without the skill of the art, and tofu having the same flavor as in the case of using a fast-acting coagulant (magnesium chloride) can be produced.

The present invention has an industrial advantage that can produce a high quality tofu stably without changing the production conditions or equipment in the existing mass production line even using natural water.

Although described with reference to a preferred embodiment of the present invention, those skilled in the art that various modifications and changes can be made within the scope of the present invention without departing from the spirit and scope of the invention described in the claims below. I can understand.

Claims (4)

A step of preparing a preliminary brine in which seawater is gradually removed (precipitated) of low solubility such as CaSO 4 and NaCl using solar heat for at least one year;
The preliminary brine is stored at a low temperature of 0 to 10 ° C. for at least 2 days to remove small amounts of sulfate ions (SO42-) and potassium chloride (KCl), thereby preparing a highly stable brine having a magnesium chloride content of 90% or more. ;
Mixing evenly and at a rate of 50:50 to 70: 30% of the water and the fat and oil solution at 10 to 20 ° C. at which phase transition occurs; And
The mixture mixed in the mixing step is stirred at a high speed with a high speed stirrer at a temperature lower than the temperature so that the mixture of the water and the oil is in phase transition at a high speed, and the mixture becomes a uniform particle size through a high pressure homogenizer. A method of producing a dispersed natural liver tofu coagulant comprising the step of improving the dispersion stability. According to claim 1, When the product for distribution at room temperature dispersed natural liver tofu comprising the step of mixing 0.3 ~ 2% of the emulsifier having a HLB (Hydrophile Lipohile Balance) value of 10 or more before high-speed stirring Process for preparing coagulant. Prepare a preliminary brine in which seawater is gradually removed (precipitated) of low-solubility parts such as CaSO4 and NaCl using solar heat for at least one year, and the prepared preliminary brine is stored at a low temperature of 0 to 10 ° C. for at least 2 days. By removing the small amount of sulfate ions (SO42-) and potassium chloride (KCl), it is possible to prepare a high dispersion stabilized water with magnesium chloride content of 90% or more, and keep the water and oil at 10 ~ 20 ℃ when phase transition occurs. V) the solution is mixed evenly at a ratio of 50:50 to 70: 30%, and the mixture mixed in the mixing step is stirred at a high speed with a high speed stirrer at a temperature lower than the temperature so that the mixture of the water and the oil and fat is rapidly transferred to the phase. Dispersed natural liver tofu coagulant prepared by the method of claim 1 to raise the uniformity of the mixture is made to be a phase change to homogeneous operation through a high pressure homogenizer to increase the dispersion stability. 4. The dispersed natural liver tofu coagulant according to claim 3, wherein an emulsifier having a HLB (Hydrophile Lipohile Balance) value of 10 or more is mixed with 0.3 to 2% to enable circulation at room temperature.