KR20060109560A - A manufacturing method of soybean milk and bean-curd comprising soybean embryo - Google Patents

Abstract

Provided are the soybean milk containing a soybean embryo bud which is nutritious and excellent in taste and quality, its preparation method, the dubu(bean curd) containing a soybean embryo bud, and its preparation method. The soybean milk containing a soybean embryo bud is prepared by peeling a soybean so as to allow an embryo bud to remain; dipping the peeled soybean in water; pulverizing the dipped one; and steaming the pulverized one. Preferably the steaming is carried out at 85-110 deg.C for 1-10 min. The dubu containing a soybean embryo bud is prepared by peeling a soybean so as to allow an embryo bud to remain; dipping the peeled soybean in water; pulverizing the dipped one; steaming the pulverized one; and adding a protein crosslinking enzyme and a solidifying agent to the prepared soybean milk and heating to solidify it.

Description

A manufacturing method of soybean milk and bean-curd comprising soybean embryo

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 the soy milk or bean curd soy milk 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 soybean embryo-containing soymilk and a method for producing tofu, and more particularly, a soybean embryo-containing soymilk and a method for producing soybean, characterized in that it comprises a peeling process for preserving the embryo of soybean and selectively removing only the outer skin. It is about.

Soy milk, tofu, and other foods made from soybeans are high-protein sources that can solve problems caused by ingestion of meat. Soy is rich in high-quality protein and contains vitamin B, vitamin E and lecithin. In particular, embryos of soybeans have a chemical structure similar to that of estrogen, a female hormone, and are called plant female hormones, and contain isoflavones that act as female hormones in the body. In addition, soybean embryos are known to contain many functionally superior substances such as saponins.

In general, soy milk and tofu are usually prepared by immersing soybeans, grinding, steaming, and then filtering to remove sebum. When the soybeans with raw soybeans (beans) are soaked in water during the manufacturing process, the soybeans are called in water because the skin and soybean kernels must be called together. In addition, since the soybeans have dirt and other substances on their skin, they must be washed after being soaked in water. Therefore, it takes a lot of time and effort to wash them and consumes a lot of water when washing them. In addition, when the soy milk or tofu is prepared by grinding the soybeans without peeling, soybean embryos are contained in the soybean is removed by filtration. In particular, since the shell of the soybean is tougher than raw soybean kernels, the shell is not crushed finely when pulverized by a grinder, while the shell component increases the amount of bean curd, while reducing the yield of tofu or soy milk. For this reason, development of a method of manufacturing soymilk or tofu by peeling soybeans (peeling) has been required, and accordingly, a peeling device and a peeling method of soybean have been developed.

Prior arts related to soybean peeling developed so far include soybean peeler (Pr. No. 1993-21037), soybean peeling and separating device (Pr. No. 2000-0008437), raw soybean peeling device (Registration Utility Model Publication No. 200085), raw soybean peeling equipment (Registration Utility Model Publication No. 292995), and the technology that applied the stripping process in soymilk and tofu products. This rich tofu production method (Patent Publication No. 194-0001812), Tofu and soft tofu bean powder production method (Patent Publication No. 1996-0020741) and the like. However, all the methods or devices related to soybean peeling that have been developed so far have been developed for the easy removal of soybean hulls, so that the degree of peeling of soybeans is unknown, and there are disadvantages in that even embryos containing nutrients are removed. . Therefore, the above methods and apparatuses have a problem in that the embryos of soybeans are pulled out together during the peeling process, and the nutritional and functional components of the embryos cannot be included in the soymilk and tofu products finally produced.

The present inventors have repeatedly studied to solve the above problems, the present invention by developing a method for manufacturing soymilk and tofu, comprising a peeling process for preserving soybean embryos and selectively removing only the outer skin. Was completed.

It is therefore an object of the present invention to provide soymilk containing soybean embryos and a method for producing tofu.

In order to achieve the above object, the present invention

(a) peeling soybeans with the embryos preserved; And

(b) provides a method for producing soybean embryo-containing soymilk, comprising the step of immersing, pulverizing and increasing the soybean peeled in step (a).

In order to achieve another object of the present invention

(a) peeling soybeans with the embryos preserved;

(b) immersing, pulverizing and increasing the soybean peeled in step (a); And

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

In the present invention, 'soybean embryo-containing soymilk' refers to soymilk containing soybean embryonic components (e.g., nutrients), and 'soymilk' includes soymilk and soybean milk containing some soybean milk and sesame seeds. Contains all soy milk.

Hereinafter, the present invention will be described in detail.

The present invention is characterized in that in preparing soymilk and tofu, it preserves embryos of soybeans and selectively removes only soybean hulls. Thus the soymilk and tofu prepared according to the present invention contain both soybean embryonic components. Soybean embryo-containing soymilk and a method for preparing tofu having such characteristics are provided for the first time in the present invention.

The manufacturing method of soybean embryo containing soymilk which concerns on this invention includes the following steps.

(a) peeling soybeans with the embryos preserved; And

(b) immersing, pulverizing and increasing the soybean peeled in step (a).

Referring to the method for producing soymilk according to the present invention in more detail as follows.

In step (a) of the present invention, soybeans are peeled in the state of preserved soybean embryos. That is, peel the soybeans about 80-95% of the soybeans as they are, but remove only the soybean hull. Thus, in keeping the soybean intact as it is, peeling of the soybean can be carried out using a peeler consisting of a peeling device, a peeling device and a color difference meter. The peeler is rotated in the opposite direction of the upper and lower rotation plate provided, and the embossing is formed on the upper and lower surfaces rubbing with the soybean, so that the outer shell and the kernel are separated from the soybean as the friction action is accelerated. The degree of exfoliation can be controlled to remove only the outer skin, leaving embryos containing large amounts of endothelial and functional substances intact.

Thereafter, the soybean peeled in step (a) is immersed, pulverized and propagated. Soaking is preferably carried out for 2-12 hours by adding 2-10 times the weight of water to the peeled soybeans. Thereafter, the soybeans are taken out, and then crushed by adding 4-5 times the weight of soybean. 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. In addition, an antifoaming agent may be added during grinding. Defoamer may be used without limitation so long as it is a food defoaming agent commonly used in the production of soy milk or 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 flour is increased. The cook is preferably performed for 1-10 minutes at 85-110 ℃. More preferably, it is carried out at 100 ℃ for 6-10 minutes. Once the cooking is completed, it is desirable to cool the soy coarse ground. 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.

After the cooking is completed, a fine grinding process and / or a filtration process may be further performed (see FIG. 2). According to the additional process as described above, soybean milk, soybean milk containing some of the sebum and soybean milk from which the sebum is removed can be obtained, respectively. The pulverizing process is to pulverize the cooked soybean pulverized so that the particle size of the soymilk produced is 0.06-200 μm, preferably 0.06-60 μm. The fine grinding process may be performed using an ultra fine grinding machine, and at this time, an antifoaming agent may be added. In the case where the fine grinding process is further performed, the milling and increasing of the step (b) is performed by 'coarse grinding → steaming → fine grinding process'. Antifoaming agent is preferably added at 0.002-0.2% by weight relative to the total weight of soy coarse ground. After such a pulverization process, it is prepared with whole soybean oil. The present invention can be carried out in the enzyme treatment instead of the fine grinding process, it may be carried out in parallel with the enzyme treatment and the fine grinding process. The enzymatic treatment may be carried out according to methods known in the art, alone or in combination, with known biodegrading enzymes (e.g., hemicellase, amylase, protease, cellulase and pectinase) commonly used in making soybean milk. Can be. The soybean milk prepared as described above may be prepared from soymilk, which is partially removed from the busy skin 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. In addition, it is also possible to obtain only pure soy milk from which the sebum is removed by performing the filtration process immediately without the pulverization or enzyme treatment.

Thus, according to the method of the present invention, it is possible to obtain both whole soybean milk, soy milk containing some of the sebum and soy milk from which the sewage is removed. The brix of soymilk prepared according to the invention may be 11-16%, preferably 12-14%.

The present invention also provides a method for producing soybean embryo-containing tofu. The manufacturing method of tofu according to the present invention further includes the steps of (a) to (b) in the step of 'coagulating by adding a protein crosslinking enzyme and a coagulant to the soymilk prepared in step (b).' That is, the following steps are included.

(a) peeling soybeans with the embryos preserved;

(b) immersing, pulverizing and increasing the soybean peeled in step (a); And

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

In the manufacturing method of tofu according to the present invention, the steps (a) and (b) are as described above. In the preparation of tofu according to the present invention, both soymilk that can be prepared according to the method for producing soy milk, soy milk containing some of the sesame and soy milk from which the sesame is removed can be used. When soymilk prepared according to the method of the present invention is added to a protein cross-linking enzyme and a coagulant and coagulated by heating, it is prepared as tofu. 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. Preferred tofu manufacturing method according to the present invention is shown in Figs.

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.

The present invention solves various problems that appear when preparing tofu with soybeans without shells removed. That is, the present invention adjusts the peel rate of soybeans before the soybeans are soaked in water, thereby removing only the soybean hulls, so that embryos containing a large amount of functional substances and nutrients remain. Can be prepared. The present invention can shorten the soaking time of raw soybeans and reduce the process of washing soaked soybeans. In addition, the present invention can lower the heat of grinding when pulverizing with a pulverizer, to reduce the overall production cost required to produce tofu, such as saving the heat energy required for steaming raw soybean juice.

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 Soymilk Ⅰ

100 kg of soybeans were removed from the skin of the soybeans using the peeler, consisting of the peeling device, the peeling device and the colorimeter (removal rate 80-95%). Thereafter, 5 times water by weight was added to the peeled embryo-containing 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 pulverization 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 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>

Production of Busy Soy Milk Ⅰ

Soybean embryo-containing whole soybean milk was prepared according to the same method as in Example 1. 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>

Production of Busy Soy Milk Ⅱ

In the same manner as in Example 3, except that an antifoaming agent (fatty acid antifoaming agent, RikenVita Co., Ltd.) was added at 0.002-0.2% by weight to prepare a bean curd containing soymilk at a concentration of 11-16%.

Example 5

Manufacture of Soymilk without Soybean Curds I

According to the same method as in Example 1, only the shell of soybean (100 kg) was removed (removal rate 80-95%). Thereafter, 5 times water by weight was added to the peeled embryo-containing soybeans and soaked for about 3-6 hours. 4-5 times the weight of water was added to the hydrated soybeans, and then crushed with a crusher. After steaming for 1-10 minutes at 100 ° C, the mixture was cooled to 0-10 ° C using a cooler. Thereafter, the ground product of soybeans was filtered to remove all of the sewage. In this way, soymilk with 11-16% of sebum was removed.

<Example 7>

Preparation of tofu using soy milk prepared in the present invention

Various types of soybean embryo-containing tofu were prepared using the soymilk prepared in Examples 1 to 5.

<7-1> soft tofu

0.25-0.8% by weight of transglutaminase, 0.2-0.4% by weight of magnesium chloride (100% purity), 0.05-0.15% by mill salt, and GDL (gluconodeltalactone) 0.05- in each soymilk prepared in Examples 1 to 5 0.03% by weight of each was added. 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.

<7-2> preparation of soft tofu

0.25-0.8% by weight of transglutaminase, 0.2-0.4% by weight of magnesium chloride (100% purity), 0.05-0.15% by mill salt, and GDL (gluconodeltalactone) 0.05- in each soymilk prepared in Examples 1 to 5 0.03% by weight of each was added. 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.

<7-3> manufacture of charger

0.25-0.8% by weight of transglutaminase, 0.2-0.4% by weight of magnesium chloride (100% purity), 0.05-0.15% by mill salt, and GDL (gluconodeltalactone) in each soymilk prepared in Examples 1 to 5. -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.

<7-4> manufacture of cutting machine

Each soymilk produced in Examples 1 to 5 , 0.25-0.8% by weight of a transglutaminase, 0.2-0.4% by weight of magnesium chloride (100% purity), 0.05-0.15% by weight of the salt of the mill 0.05-0.03% by weight of GDL (gluconodeltalactone) was added. 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.

As described above, the present invention has been developed a method for producing soymilk and tofu, comprising a peeling process for preserving soybean embryos and selectively removing only the outer skin. Soybean embryos and soybeans containing soybean embryos prepared according to the present invention contain various nutritional ingredients and functional substances contained in soybean embryos as they are, so they are nutritionally excellent and very excellent in taste and quality.

Claims (9)

(a) peeling soybeans with the embryos preserved; And (b) method for producing soybean embryo-containing soymilk, comprising the step of immersing, pulverizing and increasing the soybean peeled in step (a). (a) peeling soybeans with the embryos preserved; (b) immersing, pulverizing and increasing the soybean peeled in step (a); And (C) a method for producing soybean embryo-containing tofu, comprising the step of heat coagulation by adding protein cross-linking enzyme and coagulant to the soymilk prepared in step (b). The method according to claim 1 or 2, further comprising the step of pulverizing or biodegrading the soymilk prepared in step (b). The method of claim 3, wherein the pulverizing is performed so that the particle size of the soy milk is 0.06-200 ㎛. The method of claim 3, wherein the biodegradable enzyme is one or a mixture thereof selected from the group consisting of hemicellulase, amylase, protease, cellulase and pectinase. The method of claim 1 or 2, further comprising the step of filtering the soymilk prepared in step (b). The method of claim 1 or 2, wherein the soy milk is any one selected from the group consisting of whole soy milk, soy milk containing part of the sebum and soy milk removed. Soybean embryo containing soybean milk prepared by the method of claim 1. Soybean embryo-containing tofu prepared by the method of claim 2.

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