KR20040012023A - A method for manufacturing textural properties improved Chundubu - Google Patents

Abstract

PURPOSE: Provided is a method for manufacturing bean-curd which improves its textural property to be soft as well as a taste and flavor by fermentation using Actinomucor, Mucor, Rhizopus, and Aspergillus sp. CONSTITUTION: A method for manufacturing bean-curd having improved textural properties is characterized by comprising the steps of: homogenizing soy milk of which concentration is regulated into 10-15 wt.%; heating the soy milk, followed by addition of a gelling agent, homogenization and steaming; and quick-freezing the pre-treated soy milk and homogenizing it by addition of deep water or a mixture of deep water and a bean-curd coagulant.

Description

A method for manufacturing textural properties improved Chundubu

The present invention relates to a method for producing a frontal tofu and a fermented frontal tofu with a smooth texture similar to normal tofu when ingested whole tofu.

Soybean ( Glycine max .) Is a crop belonging to the Leguminosae family. The history of cultivation of soybeans in Korea is unclear, but it was recorded from the 1st century BC, the early Three Kingdoms era, and was produced in Northeast Asia such as China, Korea, and Japan until 1930. It has been an important source of protein. Tofu was extracted by heating, extracting, and coagulating soluble protein of soybean with water. It was first made by Ryu'an, Hei Nam Wang in China in 178-122 BC, and it is known to have spread in Korea or before. Soybean has recently been announced as having an excellent preventive effect in cancer, heart disease, osteoporosis, kidney disease, etc. has been spotlighted as a health food not only in Korea but also in foreign countries.

In general, tofu is produced as a by-product, so that the amount is about 120% of the raw soybeans used to make tofu, and environmental problems such as wastewater treatment are emerging. In addition, the tofu produced during tofu production contains 50% of sugar and dietary fiber, 17.3% of protein, oligosaccharide, and isoflavone based on dry weight, and the protein of the bean curd contains sulfur-containing amino acids and lysine. Many have high protein efficiency ratios. Therefore, the poor use of such high-quality ingredients, such as economic problems, nutrition and environmental problems caused by waste is also a problem.

For the purpose of solving this problem, there is a method of manufacturing a frontal tofu which soybean fine powder is dissolved in water and heated, followed by adding a coagulant. The frontal tofu contains high-quality soybean nutrients as it is, and there is no problem in the environment due to the absence of crunches. However, consumers who are used to soft tofu have a strong texture and lack of elasticity when they eat the tofu, and thus do not get a great response to the general consumer. have.

On the other hand, most of the tofu marketed in Korea is made of general tofu with 85% moisture content, soft tofu with 11% solids content and 95% of soft tofu in the tofu market, and only 5% is sold as processed tofu. It is becoming. Recently, as consumers are interested in high-quality nutrients and functional ingredients of soybeans, processed products using whole tofu have to be developed, but little has been studied.

In other words, the whole bean curd manufacturing method, which contains the nutritional ingredients contained in soybeans as it is, does not generate any sebum, reduces the manufacturing time by eliminating the immersion process in the traditional tofu manufacturing method, and prevents the pollution due to the absence of immersion water and sebum. In addition, the method of manufacturing the frontal tofu has a disadvantage of rough texture and lack of elasticity, in addition to the benefits of nutritional and environmental aspects, the tofu manufacturing method and the processed tofu, such as fermented bean curd using the frontal tofu in relation to taste Development is urgent.

Therefore, the present inventors conducted a study to solve the above problems, soybean fine powder is mixed with water so that the soymilk concentration is 10 to 15% by weight, and a certain ratio of water is added to the soybean fine powder for high speed homogenization and After enzymatic treatment, the size of soymilk, which is the raw material of the frontal head, was reduced and warmed, followed by the addition of a small amount of a gelling agent to homogenize, increase, and cool down, and then add deep seawater or recombinant seawater coagulant to the soymilk. The whole tofu prepared through the step of coagulation and sterilization by heating was found to improve the texture, and the genus of Actinu muco, Muco, Aspergillus, and Lyzopus were purely cultured using the prepared tofu. Fermented whole tofu prepared through the fermentation process after inoculation with fermentation, seasoning and aging, has a unique taste and flavor. It could be in.

Accordingly, an object of the present invention is to provide a method for manufacturing a frontal tofu that improves the rough texture with soybean fine powder.

In addition, another object of the present invention by inoculating the genus actinu muco, muco, Aspergillus, Lycopus genus purely cultured in front of the head to act on the enzymes of these strains to improve the flavor and improved texture texture In providing.

1 is a manufacturing process diagram of the front head.

2 is a manufacturing process chart of fermented whole tofu.

The present invention is a manufacturing method of the frontal tofu,

Homogenizing the soymilk at a concentration of 10-15% by weight (a1); And a pre-treatment step (a) comprising the step of heating the soymilk obtained in the previous step (a1), homogenizing and increasing the amount by adding a gelling agent (a2), and rapidly cooling the pre-treated soymilk solution and then a natural coagulant. It includes a method for producing a frontal head comprising the step (b) of adding a deep seawater or a recombinant seawater coagulant mixed with a deep seawater and tofu coagulant.

In the pretreatment step, a step (a1-1) of obtaining a soymilk with a particle size reduced by enzymatic reaction may be further included by adding an appropriate amount of fibrinase to the soymilk that has passed the step (a1).

In another aspect, the present invention includes a method of producing a fermented frontal tofu further comprises the step (c) of inoculating and fermenting the genus actinu muco, muco, Aspergillus, Lycopus genus pure cultured to the frontal head through the step (b). do.

In another aspect, the present invention includes a method of producing a fermented frontal tofu further comprising the step of salting the fermented frontal tofu after the step (c), and selecting the appropriate seasoning solution.

Hereinafter will be described in more detail as an embodiment of the preferred manufacturing process in order to understand the contents of the present invention.

Preferred embodiments of the invention are soybean fine powder (typically less than 10% moisture, starch powder 5.0 ± 1.0%, protein 37.0 ± 2.0%, fat 20.0 ± 1.0%, carbohydrates (sugar + crude fiber) 28.0 ± 2.0%, other functionalities Substance; dietary fiber 22.0 ± 2.0%, isoflavone 2100.4 ± 500.0 mg / kg, lecithin, saponin content, particle size of 150 mesh or more), so that the concentration of soymilk is 10-15% by weight Homogenized with 0.1 to 2.0% by weight of fibrinolytic enzymes (including arabinase, cellulase, betaglucanase, hemicellulase, xylase, etc.) at 30 to 40-50 ° C After soaking for 2 hours to reduce the particle size of soymilk, the raw material of the tofu (enzyme digestion process can be omitted), the soymilk solution is heated to 80 ° C or higher, and then gelling agent (for example, glucomannan and carrageenan). To starch or egg white powder) A pretreatment step of increasing the temperature to 95 to 40 minutes at 95 ° C. or higher while homogenizing at high speed by adding%;

Rapidly cooling the pretreated soy milk solution to 10 ° C. or lower, and then homogenizing the recombinant seawater coagulant mixed with a predetermined amount with a deep coagulant or deep sea water, which is a natural coagulant, by adding 0.6 to 2.0% by weight of the soy milk solution;

The homogenized whole tofu raw material is placed in a container of a predetermined amount, and then heated at 80 ° C. for 30 minutes to 1 hour to thereby solidify and sterilize the whole tofu.

According to the above process, the tofu manufacturing time can be saved, while the nutritional components of soybeans are included as it is, and the texture of the whole tofu can be prepared similarly to the general tofu.

In another aspect, the present invention is the step of immersing the whole head in a solution containing 0.1 to 1.0% by weight citric acid, 0.1 to 1.0% by weight lactic acid, 2 to 10.0% by weight of salt and then surface-dried with hot air and then cooled to 20 ℃ or less; , Inoculated with pure culture spawn in Actinomucor, Muco, Rhizopus, Aspergillus, which decomposes protein, fat, and fiber to the dried frontal head 10-30 ° C. Fermentation for 3-7 days in,

Fermented whole tofu in a container and salted, preferably 2 to 5% by weight of salt and 1 to 10% by weight of ethyl alcohol for 3 to 5 days of salting, the fermented and salted whole tofu 30 to 60 The weight percent is seasoned liquid, for example 40 to 60% by weight of water, 2.0 to 10% by weight of salt, 0.1 to 5% by weight of sugar, 0.1 to 5.0% by weight of sorbitol, 0.1 to 0.3% by weight of citric acid, 0.1 to 0.3% by weight of citric acid Soak in 40 ~ 70% by weight of seasoning liquid prepared by adding 0.1 ~ 0.3% by weight of fruit extract and flavor (apple, pineapple, orange, grape, schizandra, plum, bokbunja, quince, cherry, plum, mango) as flavor supplement Fermentation comprising the step of seasoning and the step of the seasoned fermented frontal head in a container such as a bottle, plastic or vinyl and heat sterilization, preferably the sterilization of the product at 85 to 100 ℃ for 10 to 60 minutes It includes a manufacturing method of the frontal head.

The pretreatment process strengthens the elasticity of the frontal head, and the coagulation process improves the rough texture of the frontal head.

Hereinafter, the content of the present invention will be described in detail through examples and test examples. However, these Examples and Test Examples are intended to describe the present invention in more detail, and are not intended to limit the scope of the present invention to this.

Example 1 Preparation I

12 wt% of soybean fine powder having a particle size of 325mesh (average 45㎛) was added to 88.0 wt% of water, and then homogenized at 7,000 rpm for 3 minutes to disperse the soybean powder, and then swelling was repeated for 5 minutes at 7,000 rpm. . Soymilk solution was prepared by adding 0.05% by weight of glucomannan and 0.05% by weight of carrageenan as a gelling agent, followed by rapid cooling to 10 ° C. Deep seawater, a natural coagulant, was added to 1.0% by weight of soy milk, homogenized, and placed in a container of a predetermined amount, and heated at 80 ° C. for 45 minutes to prepare whole tofu.

Example 2 Preparation of Whole Tofu II

12 wt% of soybean fine powder having a particle size of 325 mesh (average 45 μm) was added to 88.0 wt% of water, followed by high speed homogenization at 7,000 rpm for 3 minutes to dissipate and swell the soy flour to 50 ° C. To this, 0.1% by weight of fibrinase mixed with cellulose, hemicellulase, and arabinase was added and reacted for 1 hour, followed by addition of 0.1% by weight of glucomannan and 0.1% by weight of carrageenan as a gelling agent. After heating, it was rapidly cooled to 10 ° C. Deep seawater, a natural coagulant, was homogenized by the addition of 1.0% by weight of soymilk, and then put in a container and heated at 80 ° C. for 45 minutes to prepare a tofu.

Example 3 Preparation of Whole Head

12 wt% of soybean fine powder having a particle size of 200 mesh (average 75 μm) was added to 88.0 wt% of water, followed by high temperature homogenization at 7,000 rpm for 3 minutes to disperse and swell soybean powder to 50 ° C. To this, 0.5% by weight of fibrinase mixed with cellulose, hemicellulase, and arabinase was added and reacted for 1 hour, followed by addition of 0.1% by weight of glucomannan and 0.1% by weight of carrageenan as a gelling agent, followed by 15 minutes at 95 ° C or higher. After heating, it was rapidly cooled to 10 ° C. Deep seawater, a natural coagulant, was homogenized by the addition of 1.0% by weight of soymilk, and then put in a container and heated at 80 ° C. for 45 minutes to prepare a tofu.

Example 4 Preparation of Fermented Whole Tofu

The whole heads prepared in Examples 1, 2 and 3 were immersed in a 1.0% citric acid solution, 0.1% by weight lactic acid, and 5.0% by weight salt for 24 hours and then surface dried with hot air. HereMucor hiemalisTo Pure culture was inoculated, fermented at 20 ° C. for 5 days, and then salted for 3 days by adding 3.0% by weight of salt and 5.0% by weight of ethyl alcohol. 50.0% by weight of whole tofu 80% by weight of water, 2.0% by weight of salt, 2.0% by weight of sugar, 2.0% by weight of sorbitol, 0.2% by weight of citric acid, 0.1% by weight of citric acid, meat extract (beef), fruit extract (bokbunja) as a flavor aid And the flavor (meat flavor, smoke flavor, strawberry flavor) was added to 0.20.0% by weight of the seasoning liquid prepared by adding 50.0% by weight, and then wrapped in plastic and heat sterilized at 95 ℃ for 30 minutes to prepare a fermented tofu.

<Test Example 1>

The particle size and sensory test results of the soymilk pretreated in Example 1, Example 2 and Example 3 using soybean fine powders having different particle sizes are shown in Table 1 below.

<Table 1> Grain Size and Sensory Evaluation of Soymilk According to Pretreatment

Sample ^* Average particle size ^** (μm) Sensory test ^*** Softness (touch) Flow Softness in the mouth General Tofu Solution 48.20 5 5 5 325mesh Control 45.03 3 3 3 Example 1 44.03 5 5 5 Example 2 43.10 5 5 5 200mesh Control 60.10 One 2 One Example 3 54.34 5 5 5

Samples are soymilk prior to addition of the gelling agent in each example.

** Average particle size was measured by particle size analyzer (Cilas 1064, France).

*** Sensory evaluation was assessed by a differential discrimination test by 15 trained sensory test personnel (1 point: very few; 3 points: normal; 5 points: very large).

As shown in Table 1, the control of the soybean fine powder was reduced to 44.03㎛, 44.03㎛, 54.34㎛ after the pretreatment process at 45.0㎛, 60.10㎛, respectively, and as a result of the sensory test softness and The flowability and softness of the soymilk fluid in the mouth were similar to the soymilk fluid that produced the sebum, compared to the non-pretreated control.

<Test Example 2>

Using the soybean micropowders with different particle sizes, the frontal heads prepared with the soymilk pre-treated in Examples 1, 2 and 3 were well-trained and well-trained sensory testing agents including texture, elasticity, etc. The results of evaluating 15 people are shown in Table 2 below.

<Table 2> Comparison of Quality Characteristics of Whole Head by Pretreatment

sample Texture measurement ^* Sensory test ^** Tightness (g) Elasticity Constellation Robustness Elasticity Symbol Commercial tofu (8 kinds) 44.6 to 275.5 0.43 to 0.83 Good 1-5 1-5 2-5 325mesh Control 131.8 ± 10.3 ^b 0.50 ± 0.04 ^c usually 3.1 ^b 2.9 ^b 3.0 ^ab Example 1 166.6 ± 11.2 ^a 0.64 ± 0.03 ^ab Good 4.9 ^a 4.8 ^a 4.8 ^a Example 2 169.8 ± 9.5 ^a 0.63 ± 0.02 ^ab Good 5.0 ^a 5.0 ^a 5.0 ^a 200mesh Control 168.9 ± 12.2 ^a 0.77 ± 0.03 ^a Bad 1.3 ^c 1.5 ^c 2.1 ^b Example 3 165.7 ± 10.5 ^a 0.80 ± 0.05 ^a Good 4.9 ^a 5.0 ^a 5.0 ^a

* Texture texture was analyzed by texture analyzer.

*** Sensory evaluation was assessed by a differential discrimination test by 15 trained sensory test personnel (1 point: very weak. 3 points: normal. 5 points: very strong.)

As shown in Table 2, in the case of the frontal head prepared in Examples 1, 2, and 3, it was found that the elasticity, firmness, and palatability of the tissue texture and sensory test were measured.

<Test Example 3>

Fermented frontal tofu prepared in the same manner as in Example 4 subjected to the sensory test (male and female 15) was shown in Table 3 below.

TABLE 3

Natural Extract / Natural Fragrance Sensory test ^* color incense flavor Organization Symbol Beef / Meat Flavor 4.5 4.7 4.8 4.9 4.5 Beef / Smoke Flavor 4.1 4.9 4.9 4.9 4.8 Bokbunja / Strawberry Incense 3.8 4.5 4.0 4.8 4.2

* 1 point: Very bad 3 points: Normal 5 points: Very good

As shown in Table 3, the flavor and texture, taste and palatability of the microorganism fermentation and additives were evaluated as 4.0 or more.

<Test Example 4>

In order to see the shelf life of the fermented tofu prepared in the same manner as in Example 4, the packaged fermented tofu (beef / meat flavor) was heat sterilized by temperature and time to investigate the total bacterial count according to the storage period, and the results are shown in Table 4 below. Shown in

TABLE 4

Sterilization Temperature (℃) Sterilization time (min) Total bacterial count (CFU / ml) Characteristic 10 days at room temperature 60 days at room temperature Sterilization Organizational change 80 0 mold - × none 30 mold - × none 60 mold mold × Slightly 90 0 mold mold × none 30 none none ◎ none 60 none none ◎ Slightly 100 0 mold - × none 30 none none ◎ Slightly 60 none none ◎ Usually in stock

As shown in Table 4, if the heat sterilization for 30 minutes or more at a heating temperature of 90 ℃ it can be seen that long-term storage without a significant effect on the texture.

According to the pre-treatment step and coagulation process of soy milk according to the present invention, it is possible to improve the coarse texture of the frontal head, and also by inoculating and fermenting genus actinomyco, muco, aspergillus, and Lycopus genus purely cultured on the frontal head. The improved flavor and texture of the frontal head by enzymes can provide a new type of fermented frontal head to consumers.

Claims (13)

In the manufacturing method of the frontal tofu, Homogenizing the soymilk at a concentration of 10-15% by weight (a1); And A pretreatment step (a) comprising the step of heating the soymilk obtained in the previous step (a1) and then homogenizing and increasing the amount by adding a gelling agent (a2); And (b) homogenizing by rapidly cooling the pretreated soy milk solution and adding a recombinant seawater coagulant mixed with a deep coagulant and a deep sea water as a natural coagulant. The method of claim 1, The method of claim 1, further comprising the step (a1-1) of obtaining a soymilk solution having a reduced particle size by adding an appropriate amount of fibrinase to the soymilk after the step (a1). The method according to claim 1 or 2, Homogenization process constituting each step is a manufacturing method of the frontal tofu, characterized in that performed at 5,000rpm or more The method of claim 2, Fibrinase is a method for producing whole tofu, characterized in that the addition of 0.1 to 2.0% by weight The method of claim 4, wherein Enzyme reaction is performed for 30 minutes to 2 hours at 40 ~ 50 ℃ The method according to claim 1 or 2, The heating in step (a2) is a manufacturing method of the frontal head, characterized in that carried out at 80 ℃ or more The method according to claim 1 or 2, Gelling agent is a method for producing whole head tofu, characterized in that at least one selected from glucomannan, carrageenan, starch or egg white powder The method of claim 7, wherein The gelling agent is a method for producing whole tofu characterized in that the addition of 0.1 to 2.0% by weight The method according to claim 1 or 2, The cooking process in step (a2) is characterized in that for 20 to 40 minutes at 95 ℃ or more method of manufacturing The method according to claim 1 or 2, Step (b) is homogenized by adding 0.6 to 2.0% by weight of the coagulant to the soymilk cooled to 10 ° C. or lower, and placed in a container of a predetermined amount, and then heated at 80 ° C. for about 30 minutes to 1 hour to coagulate and sterilize. Method for manufacturing a frontal head, characterized in that it comprises a step The method according to claim 1 or 2, The method of claim 1, further comprising the step (c) of inoculating and fermenting the genus of actinomyco, muco, Aspergillus, Lycopus genus pure cultured to the frontal head through the step (b). The method of claim 11, After the step (b), the whole tofu was immersed in an aqueous solution containing 0.1 to 1.0% by weight citric acid, 0.1 to 1.0% by weight lactic acid, and 2 to 10.0% by weight of salt before fermentation, and then surface-dried by hot air and then cooled to 20 ° C. or lower. Method for producing a frontal head characterized in that it further comprises the step. The method of claim 11, And salting the fermented frontal curd after the step (c), and selecting and seasoning suitable seasoning liquid.