KR19980068758A - Tofu manufacturing method using sodium polyacrylate, glucoseamine, acetic acid, lactic acid, and refined salt - Google Patents

Abstract

1. Field of invention

Coagulation and Flocculation of Soymilk in the Tofu Manufacturing Process

2. The technical problem to be solved by the invention

To establish a new direction of existing tofu manufacturing methods that threaten the safety of the people's diet, and to identify the proper mixing ratio and proper reaction temperature conditions of chemicals that are harmless to the human body.

3. Summary of Solution to Invention

The soymilk concentration was 7% ~ 11% and heated to find the reaction temperature 93'C ~ 98'C which is narrower than the general tofu reaction temperature range (75'C or more). , Secondly, acetic acid (lactic acid) is reacted to prepare tofu.

In addition, by adding edible synthetic polymer and natural polymer together in the second reaction, the safety of food as a healthy tofu is improved by the hardness of tofu meat, pure taste of soybean, extension of shelf life and functionality of additives.

4. Important uses of the invention

Tofu manufacturing and tofu processed food

Description

Tofu manufacturing method using sodium polyacrylate, glucoseamine, acetic acid, lactic acid, and refined salt

Tofu, one of the most international foods that Koreans eat the most, is recently recognized as a food that is considered to be reluctant because it has a bad health harmful food image such as bean sprouts in a commercial tofu case. The tofu caught by the authorities is a coagulant used to coagulate the tofu because it was prepared by adding more than 0.9% of the Ministry of Health and Welfare such as CaCl ₂ and CaSO ₄ . In addition, some companies have worsened their perception by using industrial chemicals as coagulants rather than food additives. Apart from this, traditional tofu is produced at home or tofu specialty restaurants by using what is known as a natural by-product that is a by-product of the noise filtered from sea water. The reason for making this tofu is that the coagulant used to make tofu can not give the pure taste of soybean, but it is used because it is relatively better when using natural water. Such natural water is legally prohibited as a food additive, but is openly traded to make delicious tofu. As is well known, liver water contains a mixture of toxic substances such as fluorine and bromine, as well as other impurities.

However, natural liver water contains CaCl ₂ , CaSO ₄ , MgCl ₂ , and MgSO _{4, which} has the effect of coagulating soymilk, and has been used to make traditional tofu. Recognizing such a problem in making tofu today, the inventor has invented a tofu that is delicious and harmless and has high nutritional value.

How to make tofu is generally made by the same principle and the same process at home or in the factory. In other words, after dipping the beans, wetting them, grinding them, boiling them, separating the soy and soy milk, and heating the soy milk again above 70'C, adding salts such as CaSO ₄ and coagulating them (so-called soft tofu). Compressing at will create all parts that are solidified.

The types of tofu are soft tofu which is tangled in soy milk, chopped tofu, and used as a material for various side dishes, and soft tofu with soft tofu tissue. have. In order to make these various types of tofu may vary depending on the degree of condensation, flocculant and squeeze added, the present inventors have a refined salt with a purity of 88% or more in order to flavor and maintain the meat hardness of the corresponding tofu surface tissue. And acetic acid, lactic acid, glucoseamine and sodium polyacrylate were used.

Example 1

Soybean oil contains about 0.4% of minerals, and K ₃ PO ₄ (phosphate, potassium), a double electrolyte, strongly protects the colloidal state of soymilk and prevents the destruction of emulsion. Therefore, in order to destroy the electrolyte state and transfer to coagulation, coagulation and agglomeration may occur by heating the soymilk at 70'C or more to destroy the electrolyte. In fact, it is known that soy milk can be stored at room temperature longer than other foods due to the property of K ₃ PO _4, an electrolyte.

In the general process, soymilk is coagulated and precipitated with so-called salt water at 70'C or more and 85'C. When the salt is added too much, the precipitated protein is dispersed and dissolved again. It is considered an important variable for tofu coagulation.

Adjust the concentration of soy milk to 7 ~ 11% to make 300L soy milk, put it in a stainless steel container, and heat it. When the temperature of the middle part of the container is 93'C ~ 98'C, 450g of refined salt (more than 88% purity) By adding ~ 1500g, the primary floc was coagulated by charging and neutralizing the soymilk colloidal particles that reacted with each other by combining Na + ions in refined salt and soymilk maintaining the emulsion by mutual charge repulsion between anions.

While maintaining the same temperature gradually in the state where primary floc is formed, 150 ml-340 ml of acetic acid (CH ₃ COOH) is diluted 2 to 5 times in water for secondary flocculation (at this time, the temperature of soymilk is 3 'C ~ 10'C lowered) While heating again, stirring slowly while heating until the intermediate temperature in the container becomes 95'C ~ 98'C, and the secondary floc is formed largely, and it becomes a tofu state. The tofu tissue side was soft and moderate liver (base base) tasted good to eat.

Example 2

The same result was obtained when lactic acid was added instead of CH ₃ COOH in Example 1).

Example 3

Example 1) When edible sodium acrylate was prepared by mixing 5-10 L of edible sodium acrylate in the respective processes of Example 2), the aggregation of particles was increased and the floc became larger than that of Example 1). The cohesiveness between the head meat tissues was higher.

Example 4

Adjust the concentration of soy milk to 7 ~ 11% to make 300L soy milk, put it in a stainless steel container, and heat it. When the temperature of the middle part of the container is 93'C ~ 98'C, 450g of refined salt (more than 88% purity) By adding ~ 1500g, the primary floc was coagulated by charging and neutralizing the soymilk colloidal particles that reacted with each other by combining Na + ions in refined salt and soymilk maintaining the emulsion by mutual charge repulsion between anions.

In the state where primary floc is formed, 2L ~ 4L of edible glucoseamine (purity 10%) dissolved in 8% acetic acid or lactic acid for secondary flocculation (10% purity) is added while maintaining the same temperature slowly. 3'C ~ 10'C lowered) If you stir slowly while heating again until the medium temperature in the container reaches 95'C ~ 98'C, the second floc is formed bigger and becomes soft tofu state. The tension of the tofu-like tissues made was stronger.

Example 5

Example 1) Starch was diluted 1-5% in acetic acid and lactic acid in Example 2) and mixed by mixing 1-3L. Example 1) The aggregation of particles was higher than that of Example 2). When larger and compressed, the cohesiveness between head tissues increased.

Example 6

Example 1) Example 2) was prepared by diluting 0.1% of edible sodium acrylate, 10% of edible glucoseamine, and starch to 1-5%, respectively, in a mixing ratio of 1: 1 to 1 to a total capacity of 2L-4L. The tofu flesh is strong, making tofu suitable for the manufacture of hard tofu that is needed when cooked with oil.

As can be seen in the above example, when the tofu was produced in various forms, the tofu was different, and accordingly, it was possible to make tofu that can respond to various tastes of modern people in processing cooking.

In the experimental scientific aspect of the above embodiment, the drawing is as follows.

This tofu has the following effects.

(One). In terms of safety of national health and hygiene of food, there is no harmful effect of tofu food itself due to excessive addition administration.

(2). The ash content of tofu itself is different from existing coagulants.

(3). The protein of soybeans (Glycinin) is also strong enough to recover the protein of glucosamine and sodium polyacrylate. In the conventional method, 8.6% crude protein but the present invention is 15%.

(4). Because of the high molecular weight of sodium polyacrylate and glucoseamine starch, it covers the outer part of the protein, so it does not easily rot, which naturally extends the food shelf life. 3 days preservation in 0'C ~ 10'C refrigeration by conventional method, but the present invention is 7 ~ 10 days.

(5). In particular, glucosamine has a dietary fiber function to help prevent obesity, prevent adult diseases and physiological activity.

(6). In addition, the addition of lactic acid in the intestines will have the function of inhibiting the growth of pathogens, harmful bacteria.

(7). When the tofu is manufactured, the existing tofu is discolored in the color of the soybean itself, but the present invention tofu has a beige color as it is when the color is ground soybean.

(8). The difference in the amount of refined salt added may give a difference in taste.

(9). The existing tofu cures when boiled, whereas the curd of the present invention does not occur.

Claims (6)

Tofu is prepared by adding 0.15% to 0.5% refined salt and 0.05% to 0.11% acetic acid (lactic acid) to the total amount of soymilk with a concentration of 7-11% heated to 93'C ~ 98'C. How to 93'C ~ 98'C Add 0.15% ~ 0.5% of refined salt with purity of 88% or more to the total amount of soymilk with a concentration of 7 ~ 11% heated and 0.05% ~ 0.11% of acetic acid (lactic acid) and 0.1% pure sodium polyacrylate How to make tofu by adding 1.66% to 3.33% 93'C ~ 98'C 10% purity edible glucosamine 0.15% dissolved in 8% acetic acid (lactic acid) by adding 0.15% ~ 0.5% of refined salt with more than 88% purity to the total amount of soy milk with 7 ~ 11% heated concentration. How to make tofu by adding ~ 1.33% 93'C ~ 98'C Add 0.15% ~ 0.5% of refined salt with purity of 88% or more to the total amount of soy milk with 7 ~ 11% of heated concentration, and add 0.35% ~ 1% of diluted starch of 1 ~ 5% How to make tofu Method to prepare tofu by adding 0.13% pure polyacrylate 0.83% -1.63% and 10% purity glucoseamine 0.34% -0.63% to 1) Method to prepare tofu by adding 0.1% ~ 0.3% of 1% ~ 5% water starch in 5