KR20090029899A - Manufacturing method of bean-curd to use lactobacillus and bean-curd - Google Patents
Manufacturing method of bean-curd to use lactobacillus and bean-curd Download PDFInfo
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- KR20090029899A KR20090029899A KR1020070095072A KR20070095072A KR20090029899A KR 20090029899 A KR20090029899 A KR 20090029899A KR 1020070095072 A KR1020070095072 A KR 1020070095072A KR 20070095072 A KR20070095072 A KR 20070095072A KR 20090029899 A KR20090029899 A KR 20090029899A
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- South Korea
- Prior art keywords
- lactis
- lactic acid
- lactobacillus
- acid bacteria
- tofu
- Prior art date
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 69
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 25
- 241000186660 Lactobacillus Species 0.000 title claims abstract description 8
- 229940039696 lactobacillus Drugs 0.000 title claims abstract description 8
- 235000013322 soy milk Nutrition 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 15
- 238000002791 soaking Methods 0.000 claims abstract description 5
- 238000005406 washing Methods 0.000 claims abstract description 4
- 238000001914 filtration Methods 0.000 claims abstract description 3
- 238000010298 pulverizing process Methods 0.000 claims abstract 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 94
- 241000894006 Bacteria Species 0.000 claims description 49
- 239000004310 lactic acid Substances 0.000 claims description 47
- 235000014655 lactic acid Nutrition 0.000 claims description 47
- 244000068988 Glycine max Species 0.000 claims description 30
- 235000010469 Glycine max Nutrition 0.000 claims description 30
- 238000005345 coagulation Methods 0.000 claims description 23
- 230000015271 coagulation Effects 0.000 claims description 23
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 claims description 10
- 229940009289 bifidobacterium lactis Drugs 0.000 claims description 10
- 241001147746 Lactobacillus delbrueckii subsp. lactis Species 0.000 claims description 9
- 229930091371 Fructose Natural products 0.000 claims description 6
- 239000005715 Fructose Substances 0.000 claims description 6
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 229920001542 oligosaccharide Polymers 0.000 claims description 6
- 150000002482 oligosaccharides Chemical class 0.000 claims description 6
- 241000186000 Bifidobacterium Species 0.000 claims description 5
- 241001608472 Bifidobacterium longum Species 0.000 claims description 5
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 5
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 5
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 5
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 5
- 240000002605 Lactobacillus helveticus Species 0.000 claims description 5
- 235000013967 Lactobacillus helveticus Nutrition 0.000 claims description 5
- 235000001252 Lactococcus lactis subsp lactis bv diacetylactis Nutrition 0.000 claims description 5
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 claims description 5
- 241000194041 Lactococcus lactis subsp. lactis Species 0.000 claims description 5
- 241000168725 Lactococcus lactis subsp. lactis bv. diacetylactis Species 0.000 claims description 5
- 235000014962 Streptococcus cremoris Nutrition 0.000 claims description 5
- 235000014969 Streptococcus diacetilactis Nutrition 0.000 claims description 5
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 5
- 229940009291 bifidobacterium longum Drugs 0.000 claims description 5
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 5
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 5
- 229940054346 lactobacillus helveticus Drugs 0.000 claims description 5
- 241001468195 Leuconostoc mesenteroides subsp. mesenteroides Species 0.000 claims description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 4
- 238000000926 separation method Methods 0.000 claims description 4
- 239000000701 coagulant Substances 0.000 abstract description 23
- 244000046052 Phaseolus vulgaris Species 0.000 abstract description 10
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract description 10
- 235000019640 taste Nutrition 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 3
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 10
- 108090000623 proteins and genes Proteins 0.000 description 9
- 102000004169 proteins and genes Human genes 0.000 description 9
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 8
- 238000006243 chemical reaction Methods 0.000 description 7
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 6
- 235000012209 glucono delta-lactone Nutrition 0.000 description 6
- 239000000182 glucono-delta-lactone Substances 0.000 description 6
- 229960003681 gluconolactone Drugs 0.000 description 6
- 150000003839 salts Chemical class 0.000 description 6
- 235000015097 nutrients Nutrition 0.000 description 5
- 108010073771 Soybean Proteins Proteins 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 4
- 150000002515 isoflavone derivatives Chemical class 0.000 description 4
- 235000008696 isoflavones Nutrition 0.000 description 4
- 229910001629 magnesium chloride Inorganic materials 0.000 description 4
- 239000003075 phytoestrogen Substances 0.000 description 4
- 229940001941 soy protein Drugs 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 3
- 230000001093 anti-cancer Effects 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000011777 magnesium Substances 0.000 description 3
- 229910052749 magnesium Inorganic materials 0.000 description 3
- 238000007711 solidification Methods 0.000 description 3
- 230000008023 solidification Effects 0.000 description 3
- 235000019614 sour taste Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- 208000001132 Osteoporosis Diseases 0.000 description 2
- 240000001417 Vigna umbellata Species 0.000 description 2
- 235000011453 Vigna umbellata Nutrition 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 239000001110 calcium chloride Substances 0.000 description 2
- 229910001628 calcium chloride Inorganic materials 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 235000019621 digestibility Nutrition 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000262 estrogen Substances 0.000 description 2
- 229940011871 estrogen Drugs 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 2
- 229930182490 saponin Natural products 0.000 description 2
- 150000007949 saponins Chemical class 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 108700029181 Bacteria lipase activator Proteins 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical group [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- 201000004624 Dermatitis Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 244000172809 Leuconostoc cremoris Species 0.000 description 1
- 235000017632 Leuconostoc cremoris Nutrition 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 206010030247 Oestrogen deficiency Diseases 0.000 description 1
- 108010058846 Ovalbumin Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000010716 Vigna mungo Nutrition 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 230000003178 anti-diabetic effect Effects 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 208000010668 atopic eczema Diseases 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000009245 menopause Effects 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- -1 phytosterol Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/28—Oligosaccharides
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Description
The present invention relates to the production of tofu using lactic acid bacteria and tofu containing lactic acid bacteria. More specifically, the use of magnesium chloride, calcium chloride, etc. as a coagulant, unlike conventional tofu, to enable long-term maintenance and preservation of tofu's original nutrition and its taste and softness It relates to a method for preparing tofu containing lactic acid bacteria that imparted the functionality of lactic acid bacteria while maintaining the original taste and improving the health of the intake, and tofu using the same.
In general, tofu is still widely used as a traditional processed food in Korea, and the process of making tofu is usually produced by grinding soybean juice, which is made by grinding soybeans, in a cauldron.
The main components of beans are protein (40%), carbohydrates (30%), and lipids (20%). In addition, it has various vitamins and inorganic components such as calcium, phosphorus, iron and potassium.
The nutrition in these beans is much higher than beef fillet. That's why people have called beans soybeans in the fields.
Beans are often divided into red beans, soybean sprouts, soybean sprouts, rice beans, and freshly picked soybeans.
Soybeans have numerous anti-cancer effects, prevent osteoporosis by the action of isoflavones, role of soy protein, antidiabetic effect, hypertension prevention, cholesterol reduction, heart disease, abundant vitamin E to prevent brain aging, and saponin to solve obesity To act.
In particular, the soybean has a variety of isoflavones and derivatives thereof called Zenithine and Dizein.
This isoflavone is also called phytoestrogens in other words because it functions similarly to the body's hormone estrogen. That is, when the phytoestrogens are administered due to menopause, administration of this phytoestrogens prevents osteoporosis due to estrogen deficiency because the phytoestrogens play the same role as the estrogens in the body.
As mentioned above, soybeans beneficial to the human body are processed into various foods and consumed.
However, the technology for manufacturing the tofu is already known, and the core of the tofu manufacturing technology is a coagulation technique, and the quality of the tofu depends greatly on the coagulation process.
Tofu coagulation technology is a chemical reaction between protein and coagulant, and the coagulation state of soymilk changes according to the conditions of this chemical reaction and taste and nutrients change according to the types of coagulants.
Factors of the reaction conditions include the concentration of soymilk, the temperature and the amount of coagulant added, and the type of coagulant.
In general, proteins are physical properties and have various properties such as emulsification, foaming and coagulation.
Among them, there are various kinds of protein coagulation reactions. For example, egg albumin is used to coagulate salts.
Unheated soy protein itself is not digested well and the coagulation reaction by coagulant is weak, but when heated, it is thermally denatured to improve digestibility and change chemical properties.
The heat denatured soy protein is coagulated by the following chemical reaction.
First, tofu coagulation by calcium is the best example of protein coagulation by soluble divalent or trivalent metal ions.
Calcium ions form crosslinks between molecules of glycinein, a protein of soybean, and react with protein molecules to form coagulum.
Second, due to acid coagulation, at some pH, the amount of (+) charges is the same, so that the whole molecule is electrically neutral. At this time, the pH value is called isoelectric point.
For soy protein, pH 4.5 is the isoelectric point. When soymilk is acidified, proteins that are easily precipitated are coagulated, and gluconodeltalactone (GDL) coagulates the soymilk in this reaction.
The core of the coagulation technology in the manufacturing of tofu as described above depends on how much of the nature of the coagulant.
Various combinations of conditions, such as soymilk temperature, concentration, and water hardness, should create optimal coagulation conditions.
Tofu, which is preferred in large cities, is usually soft and firm tofu, while rural tofu is usually hard tofu. Therefore, by using the properties of each coagulant, you can make several types of tofu.
Tofu coagulants commonly used in Korea are complexes of calcium sulfate, calcium chloride, gluconodeltalactone, magnesium chloride, etc. The most commonly used coagulant is calcium sulfate, which is imported from China.
The present invention is to use the previously unused lactic acid bacteria itself as a coagulant to remove the coagulant used in the manufacture of conventional tofu and to prepare tofu quickly and easily, the antioxidant and anticancer functions of isoflavones are being identified. Tofu is made using lactic acid bacteria to utilize the nutrients of soybeans that contain a lot of physiologically active substances such as phytosterol, lecithin, and saponin, and to improve problems of low digestibility and containing water and salt in the standard processing of soybeans. The purpose of the present invention is to provide a new type of tofu and a method for producing the same, which prevents the deterioration of nutrients and makes the tofu soft and elastic while imparting the functionality of the formal action of lactic acid bacteria and at the same time exhibiting the unique taste of tofu.
In order to achieve the above object, the present invention tofu production method containing tofu containing lactic acid bacteria and specific tofu using the same,
After washing 3 kg of soybeans in clean water, a soaking step called 12 hours in 17 ° C. water, crushing the soaked soybeans with a grinder and separating and filtering in a centrifuge to separate soy milk and soybeans, and the separation Soymilk Concentrated Soymilk Concentration (10 ~ 12brix), heated at 100 ~ 105 ℃ for 2 ~ 10 minutes, added 0.18 ~ 18g of lactic acid bacteria while maintaining 40 ℃, and coagulated at 35 ~ 45 ℃ for 2 ~ 7 hours. Made up,
In addition to the coagulation step in the coagulation by adding additional glucose 24 ~ 270g,
Solidifying by adding an additional 24 ~ 270g of fructose in the coagulation step,
Solidifying by adding an additional 24 ~ 270g of oligosaccharide in the coagulation step,
The lactic acid bacterium is Lactococcus lactis subsp.lactis, Lactococcus lactis subsp.cremoris, Leukonstock mesenteroides subsp.cremoris, Leuconostoc mesenteroides subsp.mesenteroides, Lactococcus lactis subsp.lactis biovar diacetylactis, Streptococcus thermophilus ), Lactobacillus bulgaricus, Lactobacillus helveticus, Lactobacillus lactis, Lactobacillus lactis, Lactobacillus acidophilus, Bifidobacterium lactis (Bifidobacterium lactis) , Bifidobacterium longum, Bifidobacterium rhamnosus cterium Rhamnosus) at least one selected from, and
3kg of soybeans soaked in water and prepared by adding 0.18-18g of lactic acid bacteria to 18ℓ of soymilk except soybean curd,
The lactic acid bacterium is Lactococcus lactis subsp.lactis, Lactococcus lactis subsp.cremoris, Leukonstock mesenteroides subsp.cremoris, Leuconostoc mesenteroides subsp.mesenteroides, Lactococcus lactis subsp.lactis biovar diacetylactis, Streptococcus thermophilus ), Lactobacillus bulgaricus, Lactobacillus helveticus, Lactobacillus lactis, Lactobacillus lactis, Lactobacillus acidophilus, Bifidobacterium lactis (Bifidobacterium lactis) , Bifidobacterium longum, Bifidobacterium rhamnosus cterium Rhamnosus) at least one selected from, and
Additionally prepared by adding 24 to 270 g of glucose or fructose or oligosaccharide ”to achieve the above object.
Tofu manufacturing method containing the lactic acid bacterium of the present invention having the above configuration and tofu using the same without using gluconodelta-lactone (hereinafter abbreviated as "GDL") or calcium sulfate, magnesium sulfate or magnesium chloride By using lactic acid bacteria, a natural coagulant, as a coagulant 100%, it is not only excellent in taste and softness of the finished tofu, but also has good elasticity and especially imparts functional functionality of lactic acid bacteria.It reduces adult's excessive intake of salt and magnesium as much as possible. It is helpful for prevention.
In the above, the present invention has been described with reference to certain preferred embodiments, but the present invention is not limited to the above-described embodiments, and should be made by those skilled in the art without departing from the spirit of the present invention. Various changes and modifications will be possible.
Hereinafter, a method for preparing tofu containing lactic acid bacteria of the present invention and tofu using the same will be described in detail.
First, briefly explain the lactic acid bacteria,
Lactobacillus is a bacterium that breaks down sugars to make lactic acid. In general, it is well known that lactic acid bacteria prevent diarrhea and constipation. It is effective in preventing constipation, and recently, the academic community said that anti-cancer function exists as a new effect of lactic acid bacteria, and also promotes the production of antibodies to fight bacteria or viruses that invade our bodies, and also inhibits infection by pathogens. The substances called acydorin and lactosigin produced by lactic acid bacteria act as antibiotics to suppress the growth of harmful bacteria in the intestine. They lower blood cholesterol, prevent adult diseases, promote calcium intake, and reduce the risk of infant eczema. It is the bacteria which is very advantageous for the human body which has the effect to greatly reduce .
Based on the basic content as described above in detail the configuration of tofu containing lactic acid bacteria of the present invention,
3kg of soybeans soaked in water are ground and prepared by adding 0.18 ~ 18g of lactic acid bacteria to 18ℓ of soymilk except soybean curd.
Preferably, additionally prepared by adding glucose or fructose or oligosaccharide 24 ~ 270g and the manufacturing method of tofu prepared as described above will be described in detail below.
First, the production method of the present invention
[Call stage]
Beans used in the present invention is domestically made in principle,
First, in this step, the first step of the present invention refers to a step called by washing 3kg of fresh soybeans in water and soaking in water at 17 ° C. for 12 hours.
This softens the soybeans by soaking the soybeans in water and also makes it easier to grind and grind the soybeans by absorbing moisture.
[Separation step]
This step refers to the step of separating the soaked soy milk and soybeans by grinding the water-absorbed soybeans in a crusher and separated and filtered through a centrifuge.
This work is also a risk to destroy the nutrients of the beans when you grind the beans in a blender, there is also a way to preserve the nutrients from the soybeans by hand.
[Solidification stage]
This step is the soy milk that went through the separation step that is the previous step, that is, the amount of soy milk is about 18 liters and the soymilk concentration of 10 to 12 brix separated by 18 liters was heated for 2 to 10 minutes at a temperature of 100 to 105 ℃. After that, keep 40 ℃.
As already mentioned at the outset, an important point in manufacturing the tofu depends on temperature and concentration, water hardness, etc., and the temperature and heating time are very important optimum conditions in the present invention.
As mentioned above, the coagulant used in coagulation of soymilk by administering a coagulant at a constant temperature, that is, 40 ° C. is using 100% of lactic acid bacteria.
At this time, the amount of lactic acid bacteria to be added is 0.18 ~ 18g to add the lactic acid bacteria to the soymilk maintained at 40 ℃ to solidify at 35 ~ 45 ℃ for 2 to 7 hours, lactic acid bacteria start to die after 50 ℃ When the temperature reaches 80 ° C., it almost dies, and if left at 30-40 ° C. for too long, the solubility of lactic acid bacteria increases, sour taste is strong, and the solidification time and temperature are very important.
In addition, 5 to 10 ℃ is the most suitable to eat lactic acid bacteria and because it is also alive at minus 60 ℃ is refrigerated or frozen storage of the present invention.
Conventionally, tofu is made when soy milk, which is soybean water, is cooled to about 70 ° C. It is a coagulant, liver water (a salty and bitter soup with liquid dissolved in salt. The main ingredient is magnesium chloride, and recently, powdered coagulant mainly composed of calcium sulfate). When the coagulant is added, the protein in the bean water hardens, so let it sit for a while, then scoop up the clear green water and lay it down in a box with small holes on it and pour it in a box with small holes. When the tofu is hardened, the tofu is hardened. If the tofu is hard enough, put it in the box water, remove the box from the water, and put the tofu in water for a while, so that all of the extra coagulant is missing. Since no procedures and methods are required, shortening of tofu manufacturing process Of course, by minimizing the intake of salt and magnesium in the nutritional aspects of the intake, it is possible to minimize the intake of salt or magnesium, which is excessively consumed in the intestinal culture, such as doenjang and red pepper paste, the main basic foods of Korean food.
In other words, other chemical additives cause adult diseases and damage the original taste of other tofu. In particular, in the case of GDL, there is a problem of making the tofu rest quickly. In the case of calcium sulfate, there is a problem of tofu being hard and tasteless. Solving this problem, as it is, tofu and elasticity and softness while being able to improve the taste is to coagulate only with lactic acid bacteria which is a natural coagulant.
Preferably, in the coagulation step, the lactic acid bacteria are not simply added, but by adding 24 to 270 g of additional components such as glucose or fructose or oligosaccharides, the tofu may be sweetened in order to relieve the sour taste caused by the lactic acid bacteria. It is to reduce the sour taste.
In particular, the present invention manufacturing method and the lactic acid bacteria applied to the tofu using the same
Lactococcus lactis subsp.lactis, Lactococcus lactis subsp.cremoris, Leuconostoc mesenteroides subsp.cremoris, Luconostalk Lecconostoc mesenteroides subsp.mesenteroides, Lactococcus lactis subsp.lactis biovar diacetylactis, Streptococcus thermophilus, Lacto Lactobacillus bulgaricus, Lactobacillus helveticus, Lactobacillus lactis, Lactobacillus acidophilus, Bifidobacterium lactis, Bifidobacterium lactis Bifidobacterium longum, Bifidobacterium Rhamnosus It is preferable to use at least a select one or more than one.
Soy milk after the solidification step as described above is completed by cooling after molding in a molding die.
It relates to a tofu and a method for producing the same to which lactic acid bacteria beneficial to health by using lactic acid bacteria beneficial to the human body as a coagulant.
Claims (8)
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| KR1020070095072A KR20090029899A (en) | 2007-09-19 | 2007-09-19 | Manufacturing method of bean-curd to use lactobacillus and bean-curd |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101408293B1 (en) * | 2010-10-29 | 2014-06-17 | 정칠복 | Calcium bean curd including soluble calcium and method for fabricating thereof |
| KR20160144119A (en) | 2015-06-08 | 2016-12-16 | (주)바이오리듬 | Method of producing lactic acid bean curd |
| KR20190078725A (en) | 2017-12-27 | 2019-07-05 | 김행아 | Lactic acid bacteria bean-curd and its preparation method |
-
2007
- 2007-09-19 KR KR1020070095072A patent/KR20090029899A/en not_active Application Discontinuation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101408293B1 (en) * | 2010-10-29 | 2014-06-17 | 정칠복 | Calcium bean curd including soluble calcium and method for fabricating thereof |
| KR20160144119A (en) | 2015-06-08 | 2016-12-16 | (주)바이오리듬 | Method of producing lactic acid bean curd |
| KR20190078725A (en) | 2017-12-27 | 2019-07-05 | 김행아 | Lactic acid bacteria bean-curd and its preparation method |
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