KR20060108091A - A manufacturing method of whole soybean milk and bean-curd - Google Patents

Abstract

The present invention relates to a method for manufacturing soybean milk and tofu, and more specifically, soybean milk and tofu comprising the process of coarsely pulverizing and increasing the whole peeled soybeans without separating the sebum, and then grinding them. It relates to a manufacturing method. The soybean milk and tofu prepared according to the present invention are nutritionally excellent because they contain various proteins, nutritional ingredients and functional substances contained in soybeans. In addition, the present invention has an excellent advantage in economics and efficiency because the soy milk and soybeans produced in the manufacturing process of conventional soybeans are processed directly on the production line without being separated separately.

Whole soy milk, tofu, bean curd

Description

A manufacturing method of whole soybean milk and bean-curd}

1 is a graph showing the results of examining the particle size of the soybean milk prepared through the coarse grinding → steam → fine grinding process of the peeled soybean according to the method of the present invention.

Figure 2 is a manufacturing process of soybean milk or bean curd containing soymilk according to the method of the present invention.

Figure 3 is a manufacturing process of the filling tofu (pure tofu, soft tofu and charger when not) according to the present invention.

Figure 4 is a manufacturing process of the cutting machine according to the present invention.

The present invention relates to a method for manufacturing soybean milk and tofu, and more specifically, soybean milk and tofu comprising the process of coarsely pulverizing and increasing the whole peeled soybeans without separating the sebum, and then grinding them. It relates to a manufacturing method.

Soy milk, tofu, and other foods made from soybeans are high-protein sources that can solve problems caused by ingestion of meat. In general, soy milk and tofu are usually prepared by immersing soybeans, grinding, steaming, and then filtering to remove sebum. The fats removed through filtration contain a large amount of various nutrients and functional substances, so they are very nutritious, but when soy milk or bean curd is added, the soy milk is hardly coagulated when it is made. Tofu does not form properly. Therefore, a large amount of sewage is discharged during the manufacturing process of soy milk or tofu, and there is a great economic and environmental burden for the processing of such sewage. For this reason, methods for using soybeans in the manufacturing process of soy milk and tofu have been developed.

Method and apparatus for preparing functional non-fat milk by separating enzymes and adding enzymatic reaction and mechanical grinding treatment (Patent Publication No. 2001-41120, Patent Publication No. 2003-60122), similar to those described above, but mechanically Another method of grinding device (Patent Publication No. 2004-100312), a method for producing soymilk which is hydrolyzed with enzyme after high-pressure steam treatment of the busy (patent registration No. 75060), soybean powder ground in a dry state And a method for manufacturing tofu (Patent Publication No. 1989-9302) and the like have been developed.

However, most of these methods are methods for minimizing "solid content" by simultaneously applying an enzymatic reaction and a mechanical grinding method. Most of them are separated from the sewage during the manufacturing process to perform the enzyme, mechanical treatment and mixed with filtered soy milk to produce non-fat milk, which is an industrially inefficient and inexpensive method. In addition, there is a problem that the soy milk from which the sewage is separated by the enzymatic treatment of the sebum separately stagnant for a long time, and due to the temperature and time conditions of the enzymatic treatment takes a considerable economic cost.

Accordingly, the present inventors have repeatedly studied to solve the above problems occurring during the manufacturing process of soy milk and tofu, including the process of coarsely pulverizing and increasing the whole peeled soybean without separating the sebum and then pulverizing it. The present invention has been completed by developing methods for producing whole soybean milk and tofu, which are characterized by the above-mentioned.

Accordingly, it is an object of the present invention to provide a method for producing whole soybean milk and tofu, comprising the step of pulverizing and increasing the whole peeled soybean without separating the sebum and then pulverizing it.

In order to achieve the above object, the present invention

(a) peeling soybeans, followed by immersion and coarse grinding;

(b) steaming and cooling the soy coarse ground; And

(c) it provides a method for producing whole soybean oil, comprising the step of pulverizing and cooling the soybean crude powder.

In order to achieve another object of the present invention

(a) peeling soybeans, followed by immersion and coarse grinding;

(b) steaming and cooling the soy coarse ground;

(c) pulverizing and cooling the soy coarse powder; And

(d) adding a protein cross-linking enzyme and a coagulant to the soymilk prepared in step (c) to provide a method for producing tofu, comprising the step of heat coagulation.

Hereinafter, the present invention will be described in detail.

The present invention is characterized in that in the preparation of soybean milk and tofu, the whole of the peeled soybean is coarsely pulverized and cooked without separating the sebum and then pulverized again. The frontal head and the manufacturing method of the head having such a feature is provided for the first time in the present invention.

The method for producing whole soybean milk according to the present invention includes the following steps (see FIG. 2).

(a) peeling soybeans, followed by immersion and coarse grinding;

(b) steaming and cooling the soy coarse ground; And

(c) pulverizing and cooling the soy coarse ground powder.

Referring to the method of manufacturing the soybean milk according to the invention in more detail as follows.

First, using a peeler peels (peel) the soybean as it is in the original form of soybean to 80-95% (step (a) of the present invention). If the soybean milk is prepared without peeling soybean, there is a problem of an increase in the degree of soymilk, already occurring, and poor grinding. Soak the peeled soybeans with 2-10 times the weight of water. At this time, the soaking is preferably performed for 2-12 hours. The soybeans are then removed, and then coarsely pulverized by adding 4-5 times the weight of soybeans. Coarse grinding may be carried out according to a conventional tofu production method, it may be carried out using a conventional soybean grinder used to prepare tofu. It is also possible to add an antifoaming agent during coarse grinding. Defoamer can be used without limitation so long as it is a food defoaming agent commonly used in the production of tofu. For example, there are a fatty acid-based antifoaming agent, a silicone-based antifoaming agent, and a high-oxidation oil-based (palm oil-based) antifoaming agent. Antifoaming agent may be added at 0.002-0.2% by weight relative to the total weight of soybean and water called.

Thereafter, the soy coarse powder is increased (step (b) of the present invention). At this time, the steam is preferably performed at 85-110 ° C. for 1-10 minutes. More preferably, it is carried out at 100 ℃ for 6-10 minutes. When the cook is completed, the soy coarse ground is cooled. The cooling is carried out at 0-20 占 폚, preferably 0-10 占 폚, more preferably 0-5 占 폚. The cooling method may be carried out using a general cooling device known in the art, preferably a heat exchange cooler.

The cooled soy coarse mill is pulverized to prepare soymilk. The fine grinding may be performed using an ultra fine grinding machine, so that the particle size of the soymilk prepared is 0.06-200 μm, preferably 0.06-60 μm (see FIG. 1). A defoamer may also be added at the time of pulverization. Antifoaming agent is preferably added at 0.002-0.2% by weight relative to the total weight of soy coarse ground. Thereafter, the soymilk prepared by grinding is cooled. Cooling can be performed as described in step (b) above.

Thus, the whole soybean milk prepared according to the method of the present invention may be prepared as a non-fat containing soy milk in which a part of the non-fat is removed through a filtration process. Preferably 2-10% by weight, more preferably 5-6% by weight, of the busy paper can be removed through conventional filtration known in the art. The brix of soybean milk and soy milk containing soybean milk prepared according to the present invention may be 11-16%, preferably 12-14%.

In addition, the present invention provides a method for preparing tofu using whole soybean milk prepared by pulverizing and increasing the whole soybeans without separating the sewage and then grinding them. The method for preparing tofu using whole soybean milk according to the present invention includes the steps of (a) to (c), wherein the step of adding a protein cross-linking enzyme and a coagulant to the soymilk prepared in step (c) to heat coagulation. Additionally included. That is, the following steps are included (see FIGS. 3 and 4).

(a) peeling soybeans, followed by immersion and coarse grinding;

(b) steaming and cooling the soy coarse ground;

(c) pulverizing and cooling the soy coarse powder; And

(d) adding a protein cross-linking enzyme and a coagulant to the soymilk prepared in step (c) to heat coagulation.

In the method for preparing tofu according to the present invention, the steps (a) to (c) are as described above. In the preparation of tofu according to the present invention, the soymilk solution prepared in step (c) may be used as it is, and in order to further improve the quality of tofu, soymilk partially removed from the soymilk solution through filtration may be used. It may be. Preferably, 2-10% by weight, more preferably 5-6% by weight of non-fat containing soy milk from the soymilk through filtration can be used. Therefore, the manufacturing method of tofu according to the present invention may further include the step of filtering the soymilk prepared in step (c). Soymilk (whole soymilk) prepared in step (c) or soymilk (soybean-containing soymilk) partially removed by adding protein cross-linking enzyme and coagulant to heat-coagulated tofu is prepared. The protein cross-linking enzyme may be used without limitation so long as it is an enzyme commonly used in the preparation of tofu, and preferably, transglutaminase may be used. Protein cross-linking enzyme is preferably added at 0.25-0.8% by weight relative to the total weight of soymilk. In addition, the coagulant may be used without limitation as long as it is conventionally used in the preparation of tofu. For example, magnesium chloride, gluconodeltalactone (GDL), mill salt, calcium sulfate and the like can be used. Preferably, 0.2-0.4% by weight of magnesium chloride, 0.05-0.15% by weight of mill salt, and 0.05-0.3% by weight of GDL can be used relative to the total weight of soymilk. After addition of the protein cross-linking enzyme and coagulant, heat coagulation can be carried out according to a conventional tofu production method. Preferably it can be carried out in two steps. First, the first reaction may be performed at 50-60 ° C. for 30-70 minutes, preferably at 55 ° C. for 45-70 minutes. Thereafter, the secondary reaction may be performed at 75-100 ° C. for 30-90 minutes, preferably at 85 ° C. for 30-60 minutes.

The tofu thus prepared may be commercialized through a process of packaging, sterilization and cooling according to general methods known in the art. The manufacturing method of tofu according to the present invention may vary in manufacturing conditions according to the type (type) of the tofu to be prepared, which can be easily made by those skilled in the art from the contents known in the art and the contents disclosed in the present invention. Tofu that can be prepared according to the present invention includes a soft tofu, soft tofu, when the charger is missing, the cutter is missing, and the like, but is not limited thereto.

Hereinafter, the present invention will be described in detail by way of examples.

However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited to the following examples.

<Example 1>

Preparation of whole soybean milk according to the present invention I

100 kg of soybeans were peeled using a peeler (80-95% removal rate). Subsequently, 5 times the weight of water was added to the removed soybeans and soaked for about 3-6 hours. 4-5 times the weight of water was added to the hydrated soybeans, and then pulverized with a crusher. After steaming for 1-10 minutes at 100 ° C, the mixture was cooled to 0-10 ° C using a cooler. Subsequently, the soy coarsely pulverized product was pulverized using an ultra fine grinding machine (Masuko). The particle size (0.06-200 μm) of the soymilk obtained by pulverizing was investigated. The soymilk was again cooled to 0-10 ° C. using a cooler. In this way, the soybean milk of 11-16% concentration (brix) was prepared.

<Example 2>

Preparation of Whole Soymilk According to the Invention II

11-16% concentration according to the same method as in Example 1, except that an anti-foaming agent (fatty acid-based anti-foaming agent, RikenVita) was added at 0.002-0.2% by weight based on the total weight of the soybean coarse powder. Soybean milk was prepared.

<Example 3>

Preparation of Busy-Containing Soy Milk According to the Present Invention

100 kg of soybeans were peeled using a peeler (80-95% removal rate). Subsequently, 5 times the weight of water was added to the removed soybeans and soaked for about 3-6 hours. 4-5 times the weight of water was added to the hydrated soybeans, and then pulverized with a crusher. After steaming for 1-10 minutes at 100 ° C, the mixture was cooled to 0-10 ° C using a cooler. Subsequently, the soy coarsely pulverized product was pulverized using an ultra fine grinding machine (Masuko Co., Ltd.) (particle size of soymilk: 0.06-200 μm). It was then filtered to remove only 5-6% by weight of the beads and cooled to 0-10 ° C. using a cooler. In this way, 11-% by weight of soy milk containing soybean was prepared.

<Example 4>

Preparation of Bee-Containing Soy Milk According to the Present Invention II

A non-foaming-containing soymilk of 11-16% concentration was prepared according to the same method as Example 3, except that an anti-foaming agent (fatty acid-based anti-foaming agent, RikenVita) was added at 0.002-0.2% by weight.

Comparative Example 1

Preparation of Whole Soymilk Ⅰ

100 kg of soybeans were peeled using a peeler (80-95% removal rate). Subsequently, 5 times the weight of water was added to the removed soybeans and soaked for about 3-6 hours. 4-5 times the weight of water was added to the hydrated soybeans, and then pulverized with a crusher. Thereafter, the soy coarsely pulverized product was pulverized again using an ultra fine grinding machine (Masuko). The soymilk obtained by pulverizing was steamed at 100 ° C. for 1-10 minutes, and then cooled to 0-10 ° C. using a cooler.

Comparative Example 2

Preparation of Whole Soymilk Ⅱ

A non-foaming-containing soymilk of 11-16% concentration was prepared according to the same method as Comparative Example 1 except that an anti-foaming agent (fatty acid-based antifoaming agent, RikenVita) was added at 0.002-0.2% by weight.

Comparative Example 3

Preparation of Whole Soymilk III

Five times the weight of water was added to 100 kg of unleavened soybeans and soaked for about 3-6 hours. 4-5 times the weight of water was added to the hydrated soybeans, and then pulverized with a crusher. Thereafter, the soy coarsely pulverized product was pulverized again using an ultra fine grinding machine (Masuko). The soymilk obtained by pulverizing was steamed at 100 ° C. for 1-10 minutes, and then cooled to 0-10 ° C. using a cooler.

Experimental Example 1

Sensory test of each soymilk

Five-point scale palatability test was performed on 10 trained sensory test agents for each soymilk prepared in Examples 1 to 4 and Comparative Examples 1 to 3. The palatability test was performed on a 5-point scale. The results are shown in Table 1 below.

Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Comparative Example 3 flavor 3.5 4.2 4.2 4.5 2.5 3 2 incense 4 4 4 4 3 3 3

As a result, as shown in Table 1, the soy milk prepared by coarsely pulverizing the peeled soybean according to the present invention and then finely pulverized again showed the best in terms of taste and flavor. In particular, when the soymilk is prepared using the unshelled soybeans, the viscosity of the soymilk produced is found to be increased.

Example 5

Preparation of tofu using soy milk prepared in the present invention

Various types of tofu were prepared using the whole soybean milk and bean curd-containing soymilk prepared in Examples 1 to 4 above.

<5-1> Preparation of soft tofu

In each soymilk prepared in Examples 1 to 4, 0.25-0.8% by weight of transglutaminase, 0.2-0.4% by weight of magnesium chloride (100% purity), 0.05-0.15% by weight of salts of salt, and GDL (gluconodeltalactone) 0.05 -0.03 wt% were added respectively. Then, after filling the mixture in a tube pack for soft tofu, 60 minutes at 55 ℃; And heating at 85 ° C. for 40 minutes to conduct a heat coagulation reaction. Subsequently, sterilization and cooling were carried out to produce a finished product tofu.

<5-2> production of soft tofu

In each soymilk prepared in Examples 1 to 4, 0.25-0.8% by weight of transglutaminase, 0.2-0.4% by weight of magnesium chloride (100% purity), 0.05-0.15% by weight of salts of salt, and GDL (gluconodeltalactone) 0.05 -0.03 wt% were added respectively. The mixture was then charged to a soft tofu container, followed by 60 minutes at 55 ° C .; And heating at 85 ° C. for 40 minutes to conduct a heat coagulation reaction. Thereafter, by sterilization cooling to prepare the finished product soft tofu.

<5-3> manufacture of charger

In each soymilk prepared in Examples 1 to 4, 0.25-0.8% by weight of transglutaminase, 0.2-0.4% by weight of magnesium chloride (100% purity), 0.05-0.15% by weight of salts of salt, and GDL (gluconodeltalactone) 0.05 -0.03 wt% were added respectively. The mixture was then charged to a vessel and then 60 minutes at 55 ° C .; And heating at 85 ° C. for 60 minutes to conduct a heat coagulation reaction. Then, by sterilization cooling to prepare a finished product charger.

<5-4> manufacture of cutting machine

Each soymilk prepared in Examples 1 to 4, 0.25-0.8% by weight of transglutaminase, 0.2-0.4% by weight of magnesium chloride (100% purity), and 0.05-0.15% by weight of sawdust And 0.05-0.03% by weight of GDL (gluconodeltalactone). Then 60 minutes at 55 ° C. after placing the mold into a heating reactor; And heating at 85 ° C. for 60 minutes to conduct a heat coagulation reaction. The solidified tofu was cut, filled into a container, packaged, sterilized, and cooled to prepare a finished product cutter.

<Comparative Example 4>

Preparation of tofu using soymilk prepared in each comparative example

Various types of tofu were prepared by the same method as described in Example 5 using the soymilk prepared in Comparative Examples 1 to 3. As a result, when the tofu was prepared using the soymilk prepared in each comparative example, it was found that the quality of the prepared tofu was very poor, such as the appearance of the tofu did not come out properly or already occurred.

Experimental Example 2

Sensory test and texture test of the head according to the present invention

Tofu according to the present invention was carried out a sensory test and texture test.

<2-1> Sensory test

For the frontal head prepared in Example <5-4>, five trained sensory test agents were subjected to 5-point palatability test and culinary fitness test. Each test item was performed on a 5-point scale. Comparative test was carried out as a control group tofu / stew tofu in the market. The results are shown in Table 2 below.

Overall preference Taste symbol Organizational symbol Road sign Cooking compatibility Stew Breakfast dishes Whole head of the present invention 4.4 4.7 4.0 4.5 4.2 4.5 General stew tofu 3.0 3.2 3.0 2.8 3.5 - General Tofu 2.8 3.5 2.7 3.0 - 3.0

As a result, in the case of the frontal head according to the present invention, the overall acceptability was found to be the highest even though it contained a large amount of sebum. In particular, the whole tofu of the present invention was found to be suitable for both stew or chopped dishes.

<2-2> Texture (hardness) test

The texture test was performed on the frontal part of the cutter when the cutter was prepared in Example <5-4>. The texture test was performed with a texture analyzer ("TA-XT-plus", Micro Stable Systems), and the probe used at this time was SMSP / 25Φ. In the TPA mode, the samples were divided into the surface and the inside of the hair at the time of 420 g cutter, and measured by 5 points on the surface and the inside diagonally. The result value of 10 points per head was derived, and after measuring at least 5 hairs, the average and standard deviation values are shown in Table 3 below.

Whole tofu of the present invention General stew tofu General Tofu Hardness value (N) Standard Deviation Hardness value (N) Standard Deviation Hardness value (N) Standard Deviation surface 2.250 0.050 2.086 0.499 2.582 0.841 inside 2.190 0.069 1.572 0.442 2.002 0.704

As shown in Table 3, while the hardness value of the tofu in the market is very severe, the frontal tofu prepared in the present invention has a very uniform hardness value throughout the whole tofu despite the containing bean curd The deviation was also very low, indicating excellent quality.

As described above, the present invention has been developed a method for producing whole soybean milk and tofu, comprising the step of coarsely pulverizing and increasing the whole peeled soybeans without separating the sebum, and then pulverizing. The soybean milk and tofu prepared according to the present invention are nutritionally excellent because they contain various proteins, nutritional ingredients and functional substances contained in soybeans. In addition, the present invention has an excellent advantage in economics and efficiency because the soy milk and soybeans produced in the manufacturing process of conventional soybeans are processed directly on the production line without being separated separately.

Claims (8)

(a) peeling soybeans, followed by immersion and coarse grinding; (b) steaming and cooling the soy coarse ground; And (c) pulverizing and cooling the soy coarse ground powder. (a) peeling soybeans, followed by immersion and coarse grinding; (b) steaming and cooling the soy coarse ground; (c) pulverizing and cooling the soy coarse powder; And (d) adding the protein cross-linking enzyme and a coagulant to the soymilk prepared in step (c) to heat coagulation. The method of claim 1 or 2, characterized in that the antifoaming agent is added at 0.002-0.2% by weight during the grinding of steps (a) and (c). The method according to claim 1 or 2, wherein the cooking of step (b) is performed at 85-110 ° C for 1-10 minutes. The process according to claim 1 or 2, wherein the cooling in steps (b) and (c) is at 0-20 ° C. The method of claim 1 or 2, wherein the fine grinding of step (c) is performed so that the particle size of the soymilk becomes 0.06-200 μm. The method of claim 2, further comprising the step of filtering the soymilk prepared in step (c). The method of claim 2, wherein the tofu is any one selected from the group consisting of a soft tofu, a soft tofu, when the charger is broken and the cutter is broken.

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