KR102202992B1 - A method of a natural protein coagulant and a soybean whey using the natural coagulant prepared therefrom - Google Patents

Abstract

The present invention relates to a method for preparing a natural coagulant containing palm cactus and aloe extract, and to a soybean whey solution using the natural coagulant prepared accordingly, and a natural coagulant comprising palm cactus and aloe extract prepared according to the present invention is prepared tofu It can be used as a substitute for chemical coagulants, and functionality and palatability can be greatly increased by preparing edible soybean whey using this. In addition, the soybean whey solution prepared according to the present invention is harmless to the human body, so that it can be safely edible, and an antidiabetic effect can be added. Accordingly, it is very useful in the related soybean processing food service industry, such as improving the product value of the bean-based tofu manufacturing industry and completely recycling waste to prevent environmental pollution and reduce waste disposal costs.

Description

[A method of a natural protein coagulant and a soybean whey using the natural coagulant prepared therefrom}

The present invention relates to a method for preparing a protein natural coagulant and a soybean whey using the natural coagulant prepared accordingly, and more specifically, palm cactus and aloe extract that can replace the chemical coagulant used in the production of ordinary tofu It relates to a method for producing a protein natural coagulant comprising a, a protein natural coagulant prepared accordingly, an edible soybean whey liquid prepared using the same, and a high protein soybean processed food comprising the same.

Soybean (Soybean) is one of the world's four major crops, originating from the Korean Peninsula and Manchuria, and has been widely spread all over the world. The main ingredient of soybeans is 42.38% protein, 22.09% fat, and 26.09% carbohydrate. %, 4.51% fiber, and 4.91% ash.

Beans are not only rich in high-quality protein and dietary fiber, but also contain a large amount of functional substances such as isoflavone, saponin, and lecithin, and are effective in removing cholesterol, anticancer, preventing dementia, and improving brain function. Is also highly evaluated.

Tofu is the food that makes the best use of this soy protein. Tofu is soaked in water, then ground with water, filtered through a cotton cloth to filter out the non-aqueous solid soybean milk to prepare soybean milk, and then boiled soy milk while boiling bitter water, calcium sulfate, calcium chloride, magnesium chloride, calcium gluconate. It is prepared by coagulating protein by adding a chemical coagulant such as inorganic salts.When an inorganic salt coagulant is added to the soymilk, it is suspended in a colloidal state and the protein coagulates and precipitates to form a gel.The filtrate is filtered and the solid is compressed to make tofu. Can be manufactured. At this time, the method of coagulating the heated soymilk by inorganic salts is that glycinin in soybeans is charged with a negative charge, and the chemical coagulant or inorganic ions, which are cations contained in seawater, are combined to cause the tofu protein to coagulate and filter it. The solid matter becomes tofu, and the filtrate that is filtered is called soybean whey.

The soybean whey liquid produced during the manufacture of such tofu contains a lot of water-soluble peptides having a small molecular weight, high functional water-soluble nutrients such as amino acids and isoflavin. It contains approximately 0.1~3% of soybean oligosaccharide, 0.05~0.5% of saponin, 0.01~0.3% of isoflavone, and 0.1~3% of soybean oligosaccharide. Nevertheless, since it contains artificial chemical coagulant components, it is not used as a food material due to health problems and the bitter taste of chemical coagulants, and most of them are discarded, as well as causing environmental pollution, causing a major obstacle to the tofu industry. .

In recent years, efforts to recycle tofu waste to prevent environmental pollution of tofu wastes have been actively progressed to improve the nutritional and health properties of tofu, improve physical properties by developing a coagulant using natural organic substances instead of chemical coagulants of inorganic salts.

For example, Korean Patent Registration No. 10-0534086 discloses “a tofu coagulant using a palmar cactus and a method for manufacturing the same”, but the palmar cactus is crushed and cellulase is added to decompose and remove fiber, and amylase and amylglucose There is a problem that the effective nutrients of the plant are excessively lost while removing the mucous substances (mucopolysaccharides) by going through a complicated process of sedimenting and separating the mucous substances by sequential addition of sidase to remove the starch, and then sedimenting and separating the mucous substances by the ethanol extraction process.

In addition, Korean Patent Laid-Open Publication No. 10-2001-0069746 “Nutrition Tofu” and Patent Publication No. 10-2004-0003393 “Functional Tofu Manufacturing Method” add and mix beneficial ingredients such as vegetables, fruits, and herbal ingredients to soy milk. A method of manufacturing tofu with improved functionality has been disclosed, but at this time, even though mineral coagulants such as bittern or calcium chloride are used as the coagulant, nutrients such as vitamins, calcium, starch, and carbohydrates interfere with the coagulation of proteins. There is a limitation in that it is difficult to manufacture nutritious tofu.

Accordingly, the present inventors developed a protein natural coagulant including palm cactus and aloe extract, which are useful plants rich in inorganic substances, and used it instead of a chemical coagulant in the production of tofu, thereby enhancing the functionality and palatability of tofu food, as well as obtained as a by-product. The present invention was completed by discovering the fact that soybean whey liquid can be used for food and can prevent environmental pollution due to river disposal.

Therefore, the technical problem to be solved in the present invention is to provide a method for producing a protein natural coagulant that can replace the chemical coagulant used in the production of tofu.

In addition, another technical problem to be solved in the present invention is to provide a protein natural coagulant prepared according to the above manufacturing method.

In addition, another technical problem to be solved in the present invention is to provide a method of preparing a soybean whey solution using the protein natural coagulant.

In addition, another technical problem to be solved in the present invention is to prepare a soybean whey solution prepared according to the above manufacturing method.

In addition, another technical problem to be solved in the present invention is prepared by adding a soybean milk nanodispersion obtained by grinding the soybean curd obtained as a by-product separated from soymilk during the production of the soybean milk to the soybean whey solution prepared using the natural coagulant with a nanodispersion emulsifier. It is for providing beverages or powdered foods using the soy protein food composition.

In order to solve the above technical problem, in the present invention, the first step (S100) of slicing palm cactus and aloe; A second step (S200) of mixing water and green tea powder with the palm cactus and aloe chopped water of the first step; A third step (S300) of heating the mixture of the second step at 70 to 90° C. for 10 to 20 minutes; A fourth step (S400) of grinding the heated material of the third step; A fifth step (S500) of filtering the ground material of the fourth step; And a sixth process (S600) of adding vinegar to the filtrate of the fifth process.

In order to solve the above-described other technical problem, the present invention is to provide a protein natural coagulant prepared according to the above manufacturing method.

In order to solve the above other technical problems, the present invention provides a method for preparing soybean whey liquid using the natural coagulant, characterized in that it comprises the following steps: (1) washing the beans and removing foreign substances; (2) immersing the washed beans in cold water for 8 to 12 hours, pouring 3 to 6 water, boiling for 10 to 20 minutes at a temperature of 100 to 120°C, and finely grinding; (3) separating only soy milk by filtering the boiled and ground soybean crushed product with a cotton cloth to separate the soybean milk; (4) adding the protein natural coagulant in an amount of 5 to 20 parts by weight based on a total of 100 parts by weight of the soymilk obtained, adjusting to 70 to 90°C, and coagulating for 8 to 12 minutes while slowly stirring; And (5) filtering the coagulated soft tofu with a cotton cloth to obtain the remaining soybean whey liquid.

In order to solve the above other technical problem, the present invention provides a soybean whey liquid prepared according to the above manufacturing method.

In order to solve the above-described other technical problem, in the present invention, in the present invention, the soybean whey prepared by using the natural coagulant is pulverized with a nanodispersion emulsifier (using a commercially available K&S PASSON dispersion emulsifier). It provides a soy protein food composition prepared by adding the dispersion.

In order to solve the above-described other technical problem, in the present invention, various kinds of beverages, powdered foods, etc., including soybean whey liquid prepared using the natural coagulant or soy protein food composition prepared by mixing the soybean whey dispersion with the soybean whey liquid. Provides high protein processed foods.

The palm cactus (Opuntia ficus-indica var. saboten) used in the present invention mainly grows naturally in Jeju Island and is also called Baeknyeoncho. Every year, small blue fruits open around April-May, and flowers bloom in the fruits around May-June, and then, as the flowers grow, the fruits grow, and the fruits ripen and ripen in purple around November-December. From May to June, 2~3cm yellow flowers bloom at once. It is very resistant to dryness, so it hardly dies even in drought, and yellow flowers bloom in summer. In addition, due to its strong cold resistance, it is possible to winter in the south of Seoul. It is also known as a diet food, and is known to be rich in minerals such as dietary fiber, calcium, and iron.

In the present invention, the palm cactus leaf stem is used.

Aloe used in the present invention is native to Africa, and is a houseplant. The leaves run on the roots and stems, are alternate, semi-cylindrical, have sharp serrated thorns on the edge of the leaves, and the bottom part is wide to cover the stem, and the back of the leaf is It is round and the front side is slightly recessed, and this aloe leaf is washed and minced. Aloe contains aloetin, which has bactericidal power against bacteria and fungi and neutralizes toxins, aloeurcin, which is effective for ulcers, and alomitin, which has anticancer effect, as well as steroids, amino acids, saponins, antibiotics, and wounds. It contains healing hormones and a large amount of minerals useful for clotting tofu.

In the present invention, aloe stem part is used.

The main components of the mucous substance of the palm cactus and aloe are soluble nitrogen-free substances such as sugars, and the ash content is about 12 to 20%, indicating that the inorganic substance content is very high.These mucous substances have a higher stem than the fruit and aloe than the palm cactus. More than that (refer to the story of the beginning of the century, Jeju Special Self-Governing Province Agricultural Technology Institute, 2009,12).

The composition of minerals was not significantly different from that of aloe stems and cactus stems, but the stems contained about twice as much calcium (Ca), magnesium (Mg), and sodium (Na) than fruits, and the mineral content per 10 0 g of cactus stems 9,400mg, aloe stem is 11,687mg, aloe stem contains more minerals.

The green tea used in the present invention has its official name, and grows to a height of 10 to 30 cm in a tidal flat where seawater flows in and the land is relatively hard, and is distributed evenly throughout the west and south coasts of Korea. Since a long time ago, it has been eaten a lot for food, but it is known as a healthy food because it is rich in minerals and has been eaten by boiling soup after cutting the stem, or kneading it with flour.

In the present invention, the green tea powder obtained by drying and pulverizing the sprouts is mixed with cactus and aloe to reinforce minerals and is used to prepare a natural coagulant.

The method for producing a natural coagulant of the present invention comprises: a first step (S100) of slicing palm cactus and aloe; A second step (S200) of mixing water and green tea powder with the palm cactus and aloe chopped water of the first step; A third step (S300) of heating the mixture of the second step at 70 to 90° C. for 10 to 20 minutes; A fourth step (S400) of grinding the heated material of the third step; A fifth step (S500) of filtering the ground material of the fourth step; And a sixth step (S600) of adding vinegar to the filtrate of the fifth step.

In the first step, palm cactus and aloe are mixed in a weight ratio of 1:2 to 2:1, preferably 1:1.

In the second process, the green tea powder is added in an amount of 30 to 60 parts by weight based on a total of 100 weights of the palm cactus and aloe slicing.

In the sixth step, the vinegar is characterized by using brown rice vinegar. The vinegar is characterized in that it is added in an amount of 10 to 20 parts by weight based on a total of 100 weights of the palm cactus and aloe chopped water.

In the present invention, a natural coagulant prepared according to the method for preparing the natural coagulant is provided, and the natural coagulant prepared according to the present invention can be used as a substitute for a chemical coagulant in the production of tofu, so it is harmless and beneficial to the human body and can be used very safely. have.

In the present invention, it is possible to prepare edible soybean whey liquid using the natural coagulant.

According to one embodiment of the present invention, in the present invention, (1) washing beans and removing foreign substances; (2) immersing the washed beans in cold water for 8 to 12 hours, pouring 3 to 6 water, boiling for 10 to 20 minutes at a temperature of 100 to 120°C, and finely grinding; (3) separating only soy milk by filtering the boiled and ground soybean crushed product with a cotton cloth to separate the soybean milk; (4) adding the protein natural coagulant in an amount of 5 to 20 parts by weight based on a total of 100 parts by weight of the soymilk obtained, adjusting to 70 to 90°C, and coagulating for 8 to 12 minutes while slowly stirring; And (5) filtering the coagulated soft tofu with a cotton cloth to obtain the remaining soybean whey liquid. It provides a method for producing a soybean whey liquid using the natural coagulant.

In addition, the soybean whey liquid of the present invention can be conveniently added to sports, diet beauty nutrition drinks or various smoothies, yogurt, salad dressing, porridge, soup, etc., and can be used as a basic edible material for various dishes such as porridge or soup.

In the present invention, a variety of high protein processed foods can be prepared by preparing and adding soybean whey tofu obtained in the tofu manufacturing process using the soybean whey liquid. For example, in the present invention, a beverage using a soy protein food composition prepared by adding a soybean bean-based nano-dispersion obtained by grinding the soybean curd separated from the soybean milk to the edible soybean whey liquid prepared using the natural coagulant. B. Provide powdered food.

As described above, the natural coagulant containing palm cactus and aloe extract prepared according to the present invention is harmless to the human body and can be used as a substitute for artificial chemical coagulant when making tofu, and soybean tofu is produced by preparing edible soybean whey using this As it can be used as a variety of food materials by using the pure water that is thrown away, river pollution can be prevented, and its functionality and preference can be greatly increased. In addition, various high-protein soybean processed foods can be prepared by using the soybean whey liquid prepared according to the present invention and the soybean-bean-bean-bean-bean-bean-bean-bean-bean-scattered liquid pulverized with a nano-crushing emulsifier, which is harmless to the human body and can be safely edible. Diabetes efficacy can be added. Accordingly, it is very useful in related food and restaurant industries by improving the product value of the tofu manufacturing industry using soybeans and completely recycling waste.

1 is a photograph of an opuntia cactus which is the main raw material of the present invention,
2 is a photograph of palm aloe, which is the main ingredient of the present invention,
Figure 3 is a photograph of the main raw materials of the present invention, green tea and green tea dried powder,
4a and b are photographs of a pulverized product obtained by mixing and heating a palm cactus and aloe slicing product, and FIG. 4c is a photograph of a filtrate 1 prepared by filtering the pulverized product,
5a and b are photographs of a pulverized product obtained by mixing palm cactus, aloe slicing product, and green tea powder with water, followed by heating, and FIG. 5c is a photograph of filtrate 2 prepared by filtering the pulverized product,
Figure 6a,b is a photograph of adding the filtrate 1 of 5c to brown rice vinegar, Figure 6c is a photograph of the natural coagulant of the present invention,
7a, b, c are photographs of adding the natural coagulant of 6c to soymilk prepared by washing soybeans,
Figure 8a is a photograph of adding the natural coagulant of 6c to soymilk, and Figures 8b and c are photographs showing the soymilk protein coagulation state,
9 is a photograph of a soybean whey solution obtained by pouring the soy milk protein coagulated by adding the natural coagulant of 7c to a mold equipped with a cotton cloth and then filtering it.
Figure 10 shows the manufacturing process of the natural coagulant of the present invention.
The natural coagulant comprising the palm cactus and aloe extract prepared according to the present invention can be used in place of the chemical coagulant in the production of tofu, and the functionality and preference can be greatly increased by preparing soybean whey using this. In addition, it is possible to prepare a high protein processed soybean food using the soybean whey solution prepared according to the present invention.
For example, a high protein soybean paste can be prepared by mixing the soybean whey liquid with the soybean whey liquid, and the high protein soybean processed food including such soybean whey liquid is harmless to the human body and can be safely edible, as well as antidiabetic efficacy and arteriosclerosis It can help prevent and alleviate various adult diseases such as. Accordingly, not only can the added value of the tofu manufacturing industry using soybeans be dramatically improved, but also environmental pollution and costs caused by disposal can be reduced by completely recycling by-products.

Hereinafter, in order to help the understanding of the present invention, it will be described in detail with reference to drawings and embodiments. However, the embodiments according to the present invention may be modified in various forms, and the scope of the present invention should not be construed as being limited to the following embodiments. The embodiments of the present invention are provided to more completely explain the present invention to those of ordinary skill in the art.

< Manufacturing example 1> Soy milk manufacturing

After washing the beans with clean water and removing foreign substances, soak the washed beans in cold water for 10 hours, add the soaked beans to a cauldron, pour 5 times water, and boil them at a high temperature of 110℃ or higher for 15 minutes. It was then finely ground. Sift the boiled soymilk with a fine cotton cloth to separate the bean curds and separate only the soymilk.

< Example 1> Preparation of natural coagulant

The leaf stalks of palm cactus and the leaf stalks of aloe were mixed at a weight ratio of 1:1, and then chopped, and then 1/2 of the weight of green tea powder was mixed with the weight of the palm cactus and aloe.

Subsequently, the obtained mixture was heated at 80° C. for 15 minutes and then ground and filtered. A natural coagulant was prepared by mixing brown rice vinegar in the obtained filtrate in an amount of 1/10 to the weight of the palm cactus and aloe.

1 is a photograph of an opuntia cactus which is the main raw material of the present invention,

2 is a photograph of palm aloe, which is the main ingredient of the present invention,

Figure 3 is a photograph of the main raw materials of the present invention, green tea and green tea dried powder,

4a and b are photographs of a pulverized product obtained by mixing and heating a palm cactus and aloe slicing product, and FIG. 4c is a photograph of a filtrate 1 prepared by filtering the pulverized product,

5a and b are photographs of a pulverized product obtained by mixing palm cactus, aloe slicing product, and green tea powder with water, followed by heating, and FIG. 5c is a photograph of filtrate 2 prepared by filtering the pulverized product,

Figure 6a,b is a photograph of adding the filtrate 1 of 5c to brown rice vinegar, Figure 6c is a photograph of the natural coagulant of the present invention.

< Comparative example 1>

The leaf stalks of palm cactus and the leaf stalks of aloe were mixed in a weight ratio of 1:1, minced, mixed, heated at 80°C for 15 minutes, ground, and filtered. A natural coagulant was prepared by mixing brown rice vinegar in the obtained filtrate in an amount of 1/10 to the weight of the palm cactus and aloe.

< Example 2> Of soybean whey Produce

After washing 10 kg of beans with clean water and removing foreign substances, the washed beans are immersed in cold water for 10 hours. The soaked beans were boiled at 110° C. for 15 minutes by pouring 40 L of water into a cauldron, and then finely ground.

The ground material was filtered with a fine cotton cloth to separate the bean curds to separate only soy milk.

3ℓ of the soybean milk was added to the coagulation bath, adjusted to 80°C, and then 8 parts by weight of the natural coagulant prepared in Example 1 was added and slowly stirred to coagulate for 10 minutes. After coagulation, the soft tofu was poured into a mold equipped with a cotton cloth and then compressed and filtered to obtain the remaining soybean whey liquid.

7a, b, c are photographs of adding the natural coagulant of 6c to soymilk prepared by washing beans,

Figure 8a is a photograph of adding the natural coagulant of 6c to soymilk, and Figures 8b and c are photographs showing the soymilk protein coagulation state,

9A is a photograph of a soybean whey solution prepared by pouring the soymilk protein coagulated by adding the natural coagulant of 7c to a mold equipped with a cotton cloth and then compressing it.

< Comparative example 2>

All parts and soybean whey were prepared in the same manner as in Example 2, except that the natural coagulant prepared in Comparative Example 1 was used.

< Test example 1> Observation of coagulation

The coagulation properties of all parts prepared in Example 2 and Comparative Example 2 were observed.

Figure 9a is a photograph prepared by pouring the soymilk protein coagulated by adding the natural coagulant of 7c to a mold equipped with a cotton cloth, followed by compression molding.

As can be seen, the all parts prepared in Example 2 were coagulated, whereas the all parts prepared in Comparative Example 2 hardly caused soy milk protein coagulation.

< Example 3> Soybean whey Manufacture of processed food containing

A high protein soybean paste was prepared by mixing the soybean whey liquid prepared in Example 2 with the crushed bean curd.

< Comparative example 3>

The soybean whey prepared in Comparative Example 2 was used to prepare bean curd, which is a processed food tofu.

< Test example 2> Antidiabetic Measure effectiveness

end. Experiment method

Inject into the abdominal cavity of an experimental animal (rat male body weight 200±10g) using the diabetes inducing reagent Streptozotocin (sigma S-0130), and after a week, blood was collected from the eye of a rat, and then measured with a blood glucose meter. Rats with elevated blood sugar due to hyperglycemia were selected and used as experimental animals. The treatment method is as follows.

① Diabetes-induced mice were selected and 20 numbers were placed in each treatment.

② Divided into a control group that does not feed the bean curd, which is a processed tofu food prepared in Example 3, and a feed group such as 3ml/1day/number, 2.5ml/1day/number, and 2.0ml/1day/number, a total of 4 It was set as a treatment section. The administration method was to be administered orally every day using sonde.

③ The experiment period was carried out for 4 weeks, and blood glucose was measured by taking oral blood 5 times every week, including blood glucose measurement before the start of the experiment.

I. Weight measurement result

As a result of measuring the body weight at weekly intervals during the experiment, the body weight of the bean curd-processed food of the present invention decreased when the blood sugar level was first high, but it increased almost normally after 3 weeks. On the other hand, in the case of the control group, there was no sign of recovery for 4 weeks.

All. Blood glucose measurement result

In the case of administration of bean curd, a processed tofu food of the present invention, normal blood sugar levels could be obtained within 2 weeks. So, it was administered only for 3 weeks and not for 1 week in order to see if the normal level continued.

① Non-administration group: The initial 434.90mg/dl showed a possibility of recovery to 241.10mg/dl after 2 weeks, but after 4 weeks, it worsened to 396.44mg/dl.

② 2.0ml administration group: The first 293.7mg/ to 132.80mg/dl showed almost normal recovery after 2 weeks. However, after 3 weeks of continuous administration and 4 weeks of non-administration period, there was a tendency to slightly increase to 162.93 mg/dl.

③ 2.5ml administration group: After 2 weeks from the first 292mg/dl, it was completely normal at 104.6mg/dl. In addition, after 3 weeks of continuous administration, even after the 4th week of non-administration period, blood sugar in the normal range of 119.61mg/dl was maintained.

④ 3.0ml administration group: After 2 weeks from the first 307.6mg/dl, 101.7mg/dl showed completely normal results. In addition, after 3 weeks of continuous administration, even after 4 weeks of non-administration period, the blood sugar in the normal range of 114.2 mg/dl tended to be maintained.

< Test example 3> Sensory test

In order to evaluate the taste quality of the present invention, a sensory test was conducted to prepare and compare the bean curd prepared in Example 3 and the bean curd prepared in Comparative Example 3. In addition, commercially available biji was used as Comparative Example 4 and compared.

All parts prepared according to the present invention were subjected to sensory test for 30 people of sensory test and repeated three times to obtain the results shown in Table 1 below.

As a test method, a 5-point comparison scale was used, and scores of 5 points for very good, 4 points for good, 3 points for normal, 2 points for dislike, and 1 for dislike were given respectively, and the final responses were summed. The arithmetic mean value was calculated.

division Example 3 Comparative Example 3 Comparative Example 4
(General commercial tofu) incense 4.5 3.2 2.5 flavor 4.4 3.6 2.3 color 4.2 3.5 2.0 touch 4.1 3.6 2.0 Average preference 4.4 3.4 2.2

As a result of the experiment, the average acceptability of the bean curd containing soybean oil sediment prepared using the natural coagulant according to the present invention was 4.4, while the average acceptability of the bean curds of Comparative Examples 3 and 4 was very low at 3.4 and 2.2, respectively.

Claims (9)

A method for preparing a protein natural coagulant comprising the following steps:
The first step (S100) of cutting the palm cactus and aloe;
A second step (S200) of mixing water and green tea powder with the palm cactus and aloe chopped water of the first step;
A third step (S300) of heating the mixture of the second step at 70 to 90° C. for 10 to 20 minutes;
A fourth step (S400) of grinding the heated material of the third step; A fifth step (S500) of filtering the ground material of the fourth step; And
A sixth step (S600) of preparing a natural protein coagulant by adding vinegar to the filtrate of the fifth step (S600).
The method of claim 1,
A method for producing a natural protein coagulant, characterized in that in the first step, palm cactus and aloe are mixed in a weight ratio of 1:2 to 2:1.
The method of claim 1,
In the second step, the green tea powder is added in an amount of 30 to 60 parts by weight based on a total of 100 weights of the palm cactus and aloe slicing material.
The method of claim 1,
In the sixth process, the vinegar is added in an amount of 10 to 20 parts by weight based on a total of 100 weights of the palm cactus and aloe vinegar using brown rice vinegar.
A protein natural coagulant prepared according to any one of claims 1 to 4.
Method for producing soybean whey, characterized in that it comprises the following steps:
(1) washing the beans and removing foreign substances; (2) immersing the washed beans in cold water for 8 to 12 hours, pouring 3 to 6 times of water, boiling for 10 to 20 minutes at a temperature of 100 to 120°C, and finely grinding;
(3) separating only the soy milk by filtering the boiled and ground soybean crushed product with a cotton cloth to separate the soybean milk;
(4) Add a protein natural coagulant to 100 parts by weight of the obtained soymilk in an amount of 5 to 20 parts by weight, adjust to 70 to 90°C, and then coagulate for 8 to 12 minutes while slowly stirring, but the protein natural coagulant is After chopped by mixing cactus and aloe in a weight ratio of 1:2 to 2:1, green tea powder was added in an amount of 30 to 60 parts by weight with respect to 100 parts by weight of the chopped material and mixed, and then at 70 to 90°C for 10 Step of coagulating soft tofu by adding a protein natural coagulant obtained by adding 10 to 20 parts by weight of brown rice vinegar to 100 parts by weight of the filtrate obtained by pulverizing the heated product obtained by heating for ~20 minutes with a cotton cloth ;
(5) filtering the coagulated soft tofu with a cotton cloth to obtain a soybean whey liquid flowing under the cotton cloth.
Soybean whey liquid prepared according to the manufacturing method according to claim 6.
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