KR102210768B1 - Method for producing unsolidified tofu capable of instant cooking - Google Patents

Abstract

The present invention relates to a method for preparing uncoagulated tofu that can be cooked on the fly, a selection step of separating impurities mixed in soybeans as a raw material, an immersion step of immersing the soybeans in water after the selection step, and the The grinding step of grinding the raw material that has gone through the immersion step using a grinding facility, the separating step of separating the ground soybeans that have gone through the grinding step from the soybean milk to obtain soymilk, and the soymilk produced by heating the soymilk produced through the separating step. A heating step to prevent deterioration of the soybean milk from occurring, a cooling step of cooling the soymilk passed through the heating step, a storage step of storing the cooled soymilk through the cooling step, and a coagulant in the soymilk stored in the storage step Comprising a refrigerating storage step of refrigerating the filled soymilk filled in the container through the container filling step and the container filling step of filling the container with the filled soymilk formed after the coagulant addition step, and It was characterized.
According to the manufacturing method of non-coagulated tofu capable of instant cooking of the present invention, a coagulant is added while cooling the soymilk separated from the bean curd in the tofu manufacturing process so that the packaging is made in a state where the reaction of the coagulant does not occur. When the filled soymilk is heated, the coagulant reacts to prepare tofu, thereby making it possible to manufacture tofu with minimal loss of flavor and sensory components.

Description

Method for producing unsolidified tofu capable of instant cooking}

The present invention relates to a method for producing non-coagulated tofu that can be cooked on the fly, and more particularly, even if a coagulant is added to the cooled soy milk, the filled soy milk mixed with the soy milk and the coagulant is refrigerated and packaged in a non-coagulated state, When a consumer purchases filled soymilk that is distributed in a refrigerated state without coagulation and heated or heated, the coagulant contained in the filled soybean milk reacts to make tofu, so that the flavor and sensory components of the tofu through minimal heating and heating during the production of tofu. The present invention relates to a method of manufacturing uncoagulated tofu that can be cooked instantly so that tofu with minimized loss of energy is produced.

In general, tofu is washed soybeans, immersed in water, and then finely ground while adding water to the soaked soybeans, heated at around 100℃ to separate bean curd from soymilk, and coagulated by adding a coagulant to the separated soybeans, then poured into a mold to form. It is manufactured by

In the process of making tofu like this, when the soybeans are immersed in water, the volume increases by 2.2 to 2.5 times by absorbing water, and when the soybeans soaked in water are crushed finely, the water-soluble protein of the soybeans is removed from the soybean juice. Soybean juice is dissolved in water to form soybean juice.When the soybean juice is heated above 100℃, the tertiary structure of soybean protein is collapsed and the hydrophobic region inside the protein is unfolded to the surface, resulting in loss of water solubility and colloidal state. Phosphorus juice is formed, and when this soy juice is passed through a screen and filtered, the bean curd is separated to obtain soy milk.

However, looking at the manufacturing process of such tofu, the soaked soybeans are ground and heated at around 100°C first, and the soymilk is continuously heated until separation, coagulation, cutting and packaging to maintain high temperature, as well as sterilization. As the process goes through, there is a problem in that the flavor component of tofu is lost by heating and is exposed to the heated and heated state once more, and the taste is significantly deteriorated due to oxidation and the like generated during the process.

KR 10-0953368 B1

The present invention was conceived to solve all the problems as described above, and the object of the present invention is to refrigerate and package the filled soymilk in an uncoagulated state in which soymilk and a coagulant are mixed even when a coagulant is added to the cooled soymilk, and When a consumer purchases filled soymilk that is refrigerated and distributed in a refrigerated state and heated or heated, the coagulant contained in the filled soybean milk reacts to make tofu, so that the flavor and sensory components of the tofu are lost through minimal heating and heating. The aim is to provide a method for preparing non-coagulated tofu that can be cooked instantly so that minimized tofu is manufactured.

In order to achieve the above object, the method for producing non-coagulated tofu capable of instant cooking of the present invention comprises: a step of separating impurities mixed in soybeans as raw materials; An immersion step of immersing soybeans in water after passing through the selection step; The raw material that has gone through the immersion step is ground using a grinding facility, and a cover is installed and sealed in the grinding facility to prevent outside air from flowing into the grinding facility, and nitrogen is injected into the cover using a nitrogen injection nozzle for grinding. A grinding step of filling the facility with nitrogen; A separating step of separating the ground soybeans that have undergone the grinding step to obtain soybean milk by separating the ground soybeans; A heating step of heating the soymilk produced through the separating step to prevent deterioration of the soymilk from occurring; A cooling step of cooling the soymilk passed through the heating step; A storage step of storing the soymilk cooled through the cooling step; A coagulant addition step of adding 0.1 to 0.7% of a coagulant to the soymilk stored in the storage step after sterilizing at 70 to 150°C and then cooling down to 10°C or less; A container filling step of filling the container with soymilk formed after passing through the step of adding the coagulant; Refrigerated storage step of refrigerating the soymilk filled in the container through the container filling step, and the filled soymilk to which a coagulant is added after the refrigerated storage step is refrigerated and distributed without coagulation, and refrigerated filling When a consumer purchases soy milk and heats or heats it, the coagulant contained in the filled soy milk reacts to produce tofu.

In addition, the heating step was characterized in that the soymilk was sterilized at an ultra-high temperature for 2 to 60 seconds at a temperature of 100 to 150°C.

In addition, the cooling step was characterized in that cooling the soymilk subjected to the heating step to a temperature of 0 ~ 10 ℃.

In addition, in the storage step, in order to prevent the soymilk from deteriorating, the soymilk is stored in a sterile tank at a temperature of 10°C or less.

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In addition, in the container filling step, a container with a sterilization operation is used, and the sterilization operation is accomplished by either surface sterilization using a UV sterilization method or spray sterilization with hydrogen peroxide, thereby solving the technical problem to be solved by the present invention. I tried to solve it.

According to the manufacturing method of uncoagulated tofu that can be cooked on the fly of the present invention, just before the consumer eats the filled soymilk that does not react with the coagulant even when the coagulant is added while cooling the soymilk separated from the bean curd in the tofu manufacturing process. When heated or heated, the coagulant contained in the filled soybean milk reacts to produce tofu, so that the tofu is easily manufactured, and there is an effect of providing tofu with minimal loss of flavor and sensory components of the tofu.

1 is a block diagram showing the sequence of the tofu manufacturing method of the present invention

Terms and words used in this specification and claims should not be construed as being limited to their usual or dictionary meanings, and that the inventor can appropriately define the concept of terms in order to describe his own invention in the best way. Based on the principle, it should be interpreted as a meaning and concept consistent with the technical idea of the present invention.

Therefore, the embodiments described in the present specification and the configurations shown in the drawings are only the most preferred embodiments of the present invention, and do not represent all the technical ideas of the present invention, and thus various equivalents that can replace them at the time of application It should be understood that there may be water and variations.

Hereinafter, prior to description with reference to the drawings, matters that are not necessary to reveal the gist of the present invention, that is, known configurations that can be obviously added by those skilled in the art are not shown or described in detail. Make it clear that it was not.

1 is a block diagram showing the sequence of the tofu manufacturing method of the present invention.

As shown in Figure 1, the tofu manufacturing method of the present invention includes a selection step, a immersion step, a grinding step, a bean fat separation step, a heating step, a cooling step, a storage step, a coagulant addition step, a container filling step, and a refrigerated storage step. Done.

The selection step is a step of separating contaminants, broken beans, insect-eaten beans, other grains, foreign substances, etc., mixed in the raw material soybeans by a sieve, etc., and when soil is mixed with the soybeans, it is preferable to perform sufficient washing. Do.

If the washing is not repeated several times, the soil and dirt on the surface cannot be sufficiently removed, so there is a method of washing the surface of soybeans by "brushing" before washing. Heat-resistant microorganisms are mixed inside soil, dust, etc., and this is the cause of tofu rot as it enters and remains in the tofu. Therefore, it is most important to completely remove micro-materials from soil and dust in the selection stage.

The immersion step is a step of immersing the soybeans in water after the selection step, and the immersion is a process for facilitating grinding and obtaining nutrients (proteins) more easily.

Soaking time should be appropriately adjusted according to the temperature, and if the soaking time is too long, preparation activities for germination from the raw material begin, and changes such as decomposition of soybean ingredients are in progress, so that the soaking time is not too long. In the case of immersion in excess water, components in soybeans are dissolved in the immersion water, causing damage, and causing microorganisms to grow, so it is preferable to control the amount of water immersed according to the amount of raw materials.

The grinding step is a step of grinding the raw material that has undergone the immersion step using a grinding facility, and in the grinding step in the present invention, nitrogen is filled in the grinding facility so that the grinding bean juice is inhibited from being oxidized by binding with oxygen in the air. Done.

In other words, the cover is installed and sealed in the grinding facility to prevent external air from flowing into the grinding facility, and nitrogen is injected into the cover using a nitrogen injection nozzle to fill the grinding facility with nitrogen.

In addition, in the grinding step, grinding water is used to prevent heat generation during grinding and to extract water-soluble components that dissolve in water, and the grinding water used at this time is degassed water from which dissolved oxygen is removed. It is desirable to suppress the oxidation of soy milk.

In general, when manufacturing tofu, after the grinding step, the separating step is performed after the heating step of heating the raw material, and the heating time performed in the heating step is 420 to 900 seconds and the heating temperature is 100°C.

However, if the heating step is carried out first, the heating time becomes longer because the raw materials are heated entirely, and the flavor components of the soybeans are lost due to heating. Only the soymilk obtained by separating before was heated.

In this way, by first performing the separating step before the heating step, unlike the conventional method in which the raw material is heated entirely, only the soy milk is heated to shorten the heating time so that the flavor component of the soy milk is maintained.

In addition, the step of separating the bean fat is a step to obtain soy milk by separating the ground soybeans that have gone through the grinding step from the bean fat.It is sufficient to remove the insoluble components and obtain the melted components as much as possible using a hydraulic compactor, a rotary centrifuge, or a screw type filter. It is preferable to compress.

In addition, the heating step is a step of heating the soymilk produced through the separating step to prevent deterioration of the soymilk, and heating the soymilk by ultra-high temperature sterilization at a temperature of 100 to 150°C for 2 to 60 seconds. It is desirable to minimize the time.

The cooling step is a step of cooling the soymilk subjected to the heating step to 0 to 10°C, preferably 5°C.

When the soymilk is cooled to a temperature of 0~10℃ as described above, the coagulation reaction of the coagulant does not occur even if 0.1~0.7% of the coagulant is added relative to the solid content performed in the coagulant addition step described later, and the soymilk state is maintained. It is made so that uncooked soymilk can be packaged in various forms.

In addition, when the coagulant is added in an amount of 0.1 to 0.4%, the coagulated product becomes tofu, and when the coagulant is added in an amount of 0.5 to 0.7%, the coagulated product becomes super tofu.

Accordingly, the amount of coagulant is adjusted according to the user's preference, so that tofu or soft tofu can be selected and consumed.

The storage step is a step of storing the soymilk cooled through the cooling step, and in this case, in the storage step, it is preferable to store the soymilk in a sterile tank at a temperature of 10°C or less in order to prevent the soymilk from deteriorating.

As described above, by allowing the soymilk to be stored in a sterile tank in the storage step, the tofu of the present invention is prevented from deteriorating during the distribution process, thereby securing a shelf life and maintaining marketability.

The step of adding a coagulant is a step of adding a coagulant to the soymilk stored in the storage step, and as described above, 0.1 to 0.7% of a coagulant is added to the solid content, but the added coagulant is sterilized at 70 to 150°C and then 10°C. It is preferable to use the coagulant cooled below so that deterioration of the soymilk is prevented due to the addition of the coagulant.

When the step of adding the coagulant is performed as described above, filled soymilk in which the coagulant is included in the soymilk is formed.

The container filling step is a step of filling the container with the filled soymilk formed after the coagulant addition step, so that the filled soymilk can be filled in accordance with the taste of the consumer by filling the container with various shapes preferred by the consumer. .

At this time, the container used in the container filling step is preferably a container in which sterilization is performed through aseptic sterilization, and the sterilization of the container may be surface sterilization using a UV sterilization method or spray sterilization with hydrogen peroxide.

The refrigerated storage step is a step of refrigerating the filled soymilk filled in the container through the container filling step, and in order to secure the shelf life and prevent deterioration of the filled soymilk that may occur during the distribution process, the It is desirable to ensure that the refrigerated storage step takes place.

After the refrigerated storage step, the filled soybean milk added with a coagulant is refrigerated and distributed without coagulation, and when a consumer purchases the refrigerated and distributed filled soymilk and heated or heated, the coagulant contained in the filled soymilk reacts to produce tofu.
In this method of preparing non-coagulated tofu that can be cooked on the fly, the soybean milk that is not coagulated even if the coagulant is added while cooling the soymilk separated from the bean curd in the tofu manufacturing process is heated immediately before the consumer eats. Alternatively, when heated, the coagulant contained in the filled soymilk reacts to produce tofu, thereby making it easier to manufacture tofu, and providing tofu with minimal loss of flavor and sensory components of the tofu.

[Experimental Example 1] Evaluation of taste and texture according to heating time in heating step

In the process produced by the manufacturing method according to the present invention, the tofu produced by separating the heating step (biji and soymilk) and heating for 2 to 60 seconds and the conventional manufacturing method (biji and soy milk) are heated for 420 to 900 seconds without separating the The taste and texture of the tofu prepared by separating and soymilk were evaluated.

[Example 1]

-Among the manufacturing methods according to the present invention, tofu is prepared by separating it from bean curd and then heating soy milk for 2 seconds in the heating step.

[Example 2]

-Tofu prepared in the same manner as in Example 1, except that soymilk was heated for 30 seconds in the heating step.

[Example 3]

-Tofu prepared in the same manner as in Example 1, except that the soymilk was heated for 60 seconds in the heating step.

[Comparative Example 1]

-This tofu is manufactured by heating for 420 seconds without separating bean curd from soy milk in the manufacturing process of tofu manufactured by the existing tofu manufacturing method.

[Comparative Example 2]

-It is a tofu prepared in the same manner as in Comparative Example 1, except that the heating time is 600 seconds.

[Comparative Example 3]

-This tofu was prepared in the same manner as in Comparative Example 1, except that the heating time was 900 seconds.

division Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Heating time
(second) 2 30 60 420 600 900

[Sensory evaluation]

In order to find out the palatability of Examples 1 to 3 and Comparative Examples 1 to 3 prepared as described above, comparison satisfaction was evaluated.

The specific satisfaction level was evaluated for 50 professional panels in their 20s to 50s, and the evaluation method was indicated within the range of 5 points, and the average score is shown in Table 2.

(1: very bad, 2: bad, 3: moderate, 4: good, 5: very good)

division flavor Texture division flavor Texture Example 1 4.6 4.3 Comparative Example 1 3.7 3.5 Example 2 4.7 4.4 Comparative Example 2 3.5 3.1 Example 3 4.3 4.6 Comparative Example 3 3.0 2.8

As can be seen from the sensory evaluation above, the taste and texture of the tofu prepared by heating for 2 to 60 seconds, which is the heating time, in the heating step according to the present invention was 4.3 or higher, and heating of the tofu manufactured by the conventional manufacturing method In Comparative Examples 1 to 3, which are tofu prepared by heating for a time of 420 to 900 seconds, the taste was 3.7 or less and the texture was 2.8 or less.

It is believed that as the heating time increases, the unique flavor component of tofu is expressed, and the taste and texture are deteriorated due to oxidation caused by heating for a long time.

[Experimental Example 2] Coagulation according to the content of the coagulant relative to the solid content

[Examples 4 to 10]

-After adding 0.1~0.7% of the coagulant to the solid content in the coagulant addition step of the present invention, it was heated to check the coagulation state of the filled soybean milk.

[Comparative Examples 4 to 10]

-The coagulant added in the coagulant addition step of the present invention was added so that less than 0.1% and more than 0.7% of the solid content was added, and then heated to check the coagulation state of the filled soybean milk.

Experimental results according to the Examples and Comparative Examples were shown in Table 3 below.

division coagulant(%) Solidified state division coagulant(%) Solidified state Example 4 0.1 Solidified Comparative Example 4 0.04 Not coagulated Example 5 0.2 Solidified Comparative Example 5 0.06 Not coagulated Example 6 0.3 Solidified Comparative Example 6 0.08 Not coagulated Example 7 0.4 Solidified Comparative Example 7 0.72 Coagulation before heating Example 8 0.5 Solidified Comparative Example 8 0.74 Coagulation before heating Example 9 0.6 Solidified Comparative Example 9 0.76 Coagulation before heating Example 10 0.7 Solidified Comparative Example 10 0.78 Coagulation before heating

That is, as can be seen from Table 3 above, when the coagulant added in the coagulant addition step was 0.04 to 0.08% of the solid content, the reaction of the coagulant did not occur even after heating, and coagulation did not occur, and the coagulant was 0.72% of the solid content. In the above case, a coagulation reaction occurred before heating, and the shape of the filled soybean milk to be implemented in the present invention did not appear.

And as a result of setting the coagulant to 0.1~0.7% of the solid content, it remained uncoagulated before heating, and solidified after heating to form tofu.

According to the manufacturing method of non-coagulated tofu capable of instant cooking of the present invention, a coagulant is added while cooling the soymilk separated from the bean curd in the tofu manufacturing process so that the packaging is made in a state where the reaction of the coagulant does not occur. When the tofu is heated, the coagulant reacts to prepare the tofu, thereby making it possible to prepare tofu without loss of flavor and functional ingredients.

As described above with reference to the drawings illustrated for the present invention, the present invention is not limited by the embodiments and drawings disclosed in the present specification, and various modifications are made by those skilled in the art within the scope of the technical idea of the present invention. Of course it can be done.

Claims (7)

Selecting step of separating impurities mixed in soybeans as raw materials;
An immersion step of immersing soybeans in water after passing through the selection step;
The raw material that has gone through the immersion step is ground using a grinding facility, and a cover is installed and sealed in the grinding facility to prevent outside air from flowing into the grinding facility, and nitrogen is injected into the cover using a nitrogen injection nozzle for grinding. A grinding step of filling the facility with nitrogen;
A separating step of separating the ground soybeans that have undergone the grinding step to obtain soybean milk by separating the ground soybeans;
A heating step of heating the soymilk produced through the separating step to prevent deterioration of the soymilk from occurring;
A cooling step of cooling the soymilk passed through the heating step;
A storage step of storing the soymilk cooled through the cooling step;
A coagulant addition step of adding 0.1 to 0.7% of a coagulant to the soymilk stored in the storage step after sterilizing at 70 to 150°C and then adding 0.1 to 0.7% of a coagulant to the solid content cooled to 10°C or less;
A container filling step of filling the container with soymilk formed after passing through the step of adding the coagulant;
Containing a refrigerated storage step of refrigerating the soymilk filled in the container through the container filling step,
After the refrigerated storage step, the filled soymilk added with a coagulant is refrigerated and distributed without coagulation, and when a consumer purchases the refrigerated and distributed filled soymilk and heated or heated, the coagulant contained in the filled soymilk reacts to produce tofu. Method of manufacturing uncoagulated tofu that can be cooked immediately
The method according to claim 1,
The heating step is a method for producing non-coagulated tofu capable of instant cooking, characterized in that the soymilk is sterilized at an ultra-high temperature for 2 to 60 seconds at a temperature of 100 to 150°C.
The method according to claim 1,
The cooling step is a method for producing non-coagulated tofu capable of instant cooking, characterized in that cooling the soymilk passed through the heating step to a temperature of 0 to 10°C.
The method according to claim 1,
In the storage step, the soymilk is stored in a sterile tank at a temperature of 10°C or less in order to prevent the soymilk from deteriorating.
delete delete The method according to claim 1,
In the container filling step, a sterilized container is used,
The sterilization operation is a method for producing uncoagulated tofu capable of instant cooking, characterized in that it consists of either surface sterilization using a UV sterilization method or spray sterilization with hydrogen peroxide.

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