KR20020075844A - The manufacture method of soybean curd prepared by using persimmon vinegar as coagulating agent - Google Patents

Abstract

PURPOSE: A process of preparing high quality bean curds by using natural vinegar as a coagulant instead of brine, calcium phosphate, calcium chloride, magnesium chloride, glucono-δ-lactone is provided. Whereby, the product is improved in taste, quality and nutrition. CONSTITUTION: In the process for preparing bean curds, 0.1 to 20% by weight of natural vinegar is added as a coagulant, wherein the natural vinegar is cereal or lees(rice, malt, lees) based vinegar, fruit(grape, lemon, apple) based vinegar or alcohol based vinegar.

Description

The manufacture method of soybean curd prepared by using persimmon vinegar as coagulating agent}

The present invention relates to a method for producing functional tofu, and more particularly, to provide a method for preparing tofu using natural vinegar as a coagulant during tofu production.

In general, tofu is mainly used as a coagulant, such as CaSO4, CaCl2, MgCl2, mainly chemicals, which are not only a number of problems in the quality and food safety of tofu, but also does not have a very functional.

In addition, as a natural coagulant, Korean Patent No. 96-000061 describes the method for preparing instant egg tofu, and Korean Patent No. 91-009167 describes the Dead Sea. Although tofu manufacturing method using natural water is disclosed, these prior arts are unique in that tofu manufacturing method using natural coagulant, but this also does not have any special functionality, and also has problems such as economics and hygiene. The situation is not getting much response from the field.

Meanwhile, an example of using natural vinegar as a coagulant in preparing tofu has not been reported yet.

Therefore, the present invention can contribute to the manufacture of high quality tofu by eliminating the problems such as hygiene, food safety, and economics of the existing coagulants and providing special nutrition and functionality that the existing coagulants do not have. The main objective is to provide a good coagulant, which has been completed as a technical task.

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

In the present invention to achieve the above technical problem is described in more detail through the following examples and the accompanying drawings as follows.

That is, Figure 1 is a process diagram showing the manufacturing method of the present invention, the present invention can manufacture a high-quality tofu prepared by replacing the coagulant used to make tofu by coagulating soy milk when manufacturing tofu instead of natural vinegar Present the way.

Natural vinegar includes cereals, sake vinegar (rice, malt, sake vinegar, etc.), fruit vinegar (persimmon, grape, lemon, apple vinegar, etc.) and alcohol (alcohol, common vinegar) vinegar and other mixed vinegars Etc.

These natural vinegar may vary somewhat depending on the type, but all of them are traditional fermented foods, and have significant nutritional benefits such as hangover removal, fatigue recovery, and dressing effects, as well as coagulants during tofu production. As a function that can be faithfully fulfilled, any type of natural vinegar can be used to produce tofu can be superior to the conventional chemical coagulant used.

Herein, it is assumed that all of the above-mentioned natural vinegar can be used, but the food value evaluation thereof will be described in detail below, while only experimenting with persimmon vinegar for convenience.

(Example)

1. Materials and Methods

Materials, devices, protein content, moisture content, texture and shelf life and the like used in realizing the present invention were performed as follows.

(1) Material: Soybean (Glycine max L. Merill) varieties were used for the beans used in the experiment of the present invention.

(2) Protein content: Micro-kjeldahl nitrogen assay was used.

(3) Water content: The atmospheric pressure drying method was used.

w0: content of weighing bottle

w1: Weight to hold sample in weighing bottle

w2: Weight of weighing bottle and sample after drying

(4) Total Party: Somogyi Method

(5) Province: Soxhelt Extraction Method

(6) Ash: Direct Conversation

(7) Inorganic: Atomic absorption spectrophotometer after hot air drying by atomic absorption method (Perkin Elemer, Model 2380)

(8) Sensory evaluation: 10 well trained panelists by the five-point intensity method (organic chewability: strong 5 points, strong: 4 points, normal: 3 points, weak: 2 points, very weak: 1 point) ) And the overall taste (very good 5 points, good 4 points, normal 3 points, bad, 2 points, very bad 1 point) was evaluated for significance.

(9) Statistical Processing

All data were expressed as the average of three replicates, and the significance between the averages of the sensory tests was tested by Duncan's multiple-range test using the SAS software package.

2. Summary of Results

General Ingredients of Tofu Added with Persimmon Vinegar as Coagulant (Unit: w / w%) Persimmon Vinegar (%) Moisture ^* Per ^* Geology ^* Protein ^* Ash ^* Mineral ^* K ⁺ Na ⁺ Ca ⁺ Mg ²⁺ 0 83.57 5.32 5.29 4.87 0.56 0.14 0.15 1.72 0.05 0.3 86.27 6.01 5.19 4.75 0.54 0.17 0.19 2.00 0.09 2 83.21 6.70 5.20 4.86 0.57 1.17 1.60 1.90 0.12 5 85.21 6.00 5.18 4.77 0.58 1.21 1.00 1.80 0.10 20 82.12 5.21 5.15 4.66 0.52 0.17 1.50 1.70 0.20

1) *: Wet base, #: Dry matter basis Mean ± (SD) of triplicate

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Persimmon vinegar was similar in content of moisture, sugar, lipid, protein and ash, but the mineral content was higher than that of no addition.

Sensory test of persimmon vinegar tofu Measure Persimmon Vinegar (%) 0.1 0.3 2 5 20 smell 2.37 3.79 4.60 4.50 3.65 Exterior 2.22 3.60 4.50 4.30 3.44 A comprehensive taste 3.00 3.70 4.60 4.30 3.21

* Results: Persimmon vinegar added 2% was the best sensory test.

As described in detail above, the present invention uses natural vinegar as a natural coagulant instead of a conventional coagulant to prepare tofu, which can produce tofu with improved taste, quality, nutrition, functionality, and safety. It is a great invention that is expected to affect.

Claims (5)

A tofu manufacturing method using natural vinegar as a coagulant, characterized by adding natural vinegar (0.1 to 20% by weight) as a coagulant tofu to prepare tofu. The method of claim 1, The natural vinegar is a tofu manufacturing method using natural vinegar as a coagulant, characterized in that cereals, sake system (rice, malt, sake vinegar) vinegar. The method of claim 1, The natural vinegar is a tofu manufacturing method using a natural vinegar, characterized in that the fruit-based (grape, lemon, apple vinegar, etc.) vinegar. The method of claim 1, The natural vinegar is an alcohol-based (alcohol, common vinegar) vinegar using a natural vinegar, characterized in that the coagulant manufacturing method. The method of claim 1, The natural vinegar is tofu manufacturing method using a natural vinegar, characterized in that the selected one of the mixed vinegar, vinegar as a coagulant.