KR20090082007A - Method for preparing compressed bean curd containing soybean curd residue - Google Patents

Abstract

A method for preparing compressed bean curd containing bean-curd dregs is provided to treat bean-curd dregs mechanically in a production line without the separation of the bean-curd dregs, thereby improving profitability. A method for preparing compressed bean curd containing bean-curd dregs comprises the following steps of: dipping the peeled soybeans in water; finely crushing the dipped soybeans; steaming the finely crushed soybeans and cooling off them; finely crushing the cooled material to prepare soy milk; heating the soy milk up to 55~90°C; adding a protein cross-linking enzyme and a coagulating agent to the heated soy milk and coagulating them for 20-60 minutes; and compression-molding the coagulated soy milk.

Description

Method for preparing compressed bean curd containing soybeans {Method for preparing compressed bean curd containing soybean curd residue}

The present invention relates to a method for producing compressed tofu containing bean curd, and more particularly, to the present invention, coarsely pulverized peeled soybeans without separating the bean curd and then steamed to prepare soymilk. The present invention relates to a method for producing a pressurized tofu by heating and solidifying under specific conditions and then pressing molding.

Soybean, which is the source of tofu, contains 35-40% of protein, 18-25% of fat, 3-4% of fiber, and about 5% of ash, which is an important food resource along with grains. Soy protein is also the highest quality of plant foods, about 40% of the essential amino acids. In particular, soybean contains lecithin, saponin, isoflavone, etc., and is known to be effective in preventing brain aging, preventing adult diseases, restoring liver function, preventing thrombosis, and preventing and treating various heart diseases and cancers. Soy isoflavones are a compound of the flavonoid family, contained in soybean's hypocotyl (bean eye) and directly or indirectly lower cholesterol, and prevents osteoporosis by inhibiting bone loss in postmenopausal women. It also relieves various postmenopausal syndromes, has a strong preventive effect against breast cancer, prostate cancer, ovarian cancer and colorectal cancer, has potential preventive effects against endometrial cancer, and prevents senile dementia in addition to these hormone-related diseases. It is known to have effects and antioxidant activity.

In addition, foods made from soybean or soybeans, such as soy milk, are gaining attention as they are a high protein source and 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. In addition, a large amount of sewage is produced 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 the same reason, a method of using soybeans in the manufacturing process of soy milk and tofu has been developed. Specifically, a method and apparatus for preparing functional non-fat milk by separating enzymes and adding enzymatic reaction and mechanical grinding treatment (Korean Patent Publication No. 2001-41120, Patent Publication No. 2003-60122), similar to the above methods, but mechanically Another method of grinding device (Korean Patent Publication No. 2004-100312), a manufacturing method of soy milk which is hydrolyzed by enzyme after high-pressure steam treatment of soybean (Korean Patent Registration No. 75060), soybean ground in dry condition A method of manufacturing tofu using powder (Korean Patent Publication No. 1989-9302) and the like have been developed.

However, most of these methods are methods for miniaturizing "solid solids" by simultaneously applying enzymatic reactions and mechanical grinding methods, and most of them are separated by enzymatic, mechanical treatment, and mixed with filtered soy milk during the manufacturing process. As a method for producing a, it is an industrially inefficient, uneconomical method. In addition, there is a problem that the soy milk separated from the sebum is stagnated for a long time by enzymatic treatment in the sebum separately, a considerable economic cost due to the temperature and time conditions of the enzyme treatment.

In order to solve the above problems, a method of manufacturing non-compressed tofu (Kinugoshi, Filled Tofu, Soft Tofu, Soft Tofu, etc.) using soy milk, which is prepared using the whole soybeans without separating the paper, has already been filed. 2007-56842), but it is difficult to produce a pressed bean curd tofu containing the useful fat and nutrients contained in soy milk. More specifically, tofu is made through the reaction of a water-soluble protein in the soy milk and a coagulant. At this time, the non-fat component is composed of fat, carbohydrates, and other ingredients, and thus does not participate in the coagulation reaction. In the pressing process of the manufacturing process, the head is not molded and is easily broken. For the same reason as above, in the case of manufacturing the compressed tofu by mixing the coagulant with cold soybean milk containing the biji as in the present invention (Korean Patent Publication No. 2007-56842) and then coagulating by heating, the tofu is not bound to each other and compressed. Molding is not good, there is a problem that the hardness is very weak and the shape of the tofu in the subsequent process (cutting, packaging, sterilization, cooling) is not maintained. In addition, the present invention (Korean Patent Publication No. 2007-56842) has to go through the process of increasing the germinated soybean coarse, cooled and then pulverized and cooled again, it is not economical due to high energy consumption, protein cross-linking enzyme and coagulant Since the process of heat coagulation by adding to soymilk should be divided into first and second steps, there was a complicated procedure.

Accordingly, the present inventors have conducted a study on a method for producing a curd tofu containing a bean curd, as a result, after heating the specific soymilk solution containing the bean curd prepared in a conventional manner without further cooling the protein in whole soy milk The present invention has been accomplished by adding a cross-linking enzyme and a coagulant, coagulating in a single step, and pressing to form a pressurized tofu containing bean curd.

Therefore, the object of the present invention is to grind and increase the peeled soybeans without separating the sewage, and then to finely pulverized soymilk to prepare soymilk, and to heat and solidify the soymilk prepared under a specific condition and then press-molded to make the pressed soybeans. It is to provide a manufacturing method.

In order to solve the above problems, the present invention

(a) soaking the peeled soybeans;

(b) coarsely crushing the soybeans soaked in step (a);

(c) increasing and cooling the coarse powder prepared in step (b);

(d) pulverizing the crude powder cooled in step (c) to prepare soymilk;

(e) heating the soymilk prepared in step (d) to 55˜90 ° C .;

(f) coagulating for 20 to 60 minutes by adding a protein cross-linking enzyme and a coagulant to the soymilk heated in the step (e); And

(g) provides a method for producing a pressed bean curd tofu containing the step of pressing the molded soy milk solution solidified in the step (f).

In order to achieve another object of the present invention, the present invention provides a pressed bean curd tofu prepared by the above method.

Hereinafter, the present invention will be described in detail.

The present invention is characterized in that "to prepare a pressed bean curd containing bean curd" in the preparation of the pressed tofu, soymilk produced by the soaking → coarse grinding → steam → fine grinding process of the peeled soybean Optimum conditions for the preparation of pressed bean curd containing soybean from the soymilk were investigated.

The manufacturing method of the pressed bean curd tofu according to the present invention includes the following steps.

(a) soaking the peeled soybeans;

(b) coarsely crushing the soybeans soaked in step (a);

(c) increasing and cooling the coarse powder prepared in step (b);

(d) pulverizing the crude powder cooled in step (c) to prepare soymilk;

(e) heating the soymilk prepared in step (d) to 55˜90 ° C .;

(f) coagulating for 20 to 60 minutes by adding a protein cross-linking enzyme and a coagulant to the soymilk heated in the step (e); And

(g) compression molding the soymilk solidified in step (f)

Referring to the manufacturing method of the pressed bean curd tofu according to the invention in more detail as follows.

First, by using a peeler to selectively peel only (shelling) the soybean hull as it is soybean to the 80-95%. When soymilk is prepared without peeling soybeans, there is a problem of an increase in viscosity of the soymilk, already occurring, and poor grinding.

Immerse the peeled soybeans with 2 ~ 10 times water by weight. At this time, the immersion may be performed for 10 to 30 ℃ for 1 to 15 hours. Preferably it is immersed for 3 to 10 hours at 20 ℃ (step (a) of the present invention).

In addition, in order to increase the content of useful ingredients such as isoflavones, gabba and vitamin C, it may further include germinating the soaked soybeans. The step of germinating specifically refers to germination for 2-8 hours, preferably 5-36 hours, most preferably 12-24 hours by picking up soaked soybeans, when germination time is less than 1 hour It is not properly made isoflavones, Gaba, vitamin C, such as the increase in the content of useful ingredients is insignificant, on the contrary, if the germination for more than 48 hours, there is a problem that the taste and flavor of soymilk prepared when soymilk is prepared. Moreover, it is preferable to supply water every 1-6 hours at the time of germination. It is preferable that the water temperature at the time of germination is 10-30 degreeC. When the germination temperature is less than 10 ℃ germination is not good, on the contrary, if it exceeds 30 ℃, soybean quality problem occurs.

Coarse pulverization by adding 4 to 5 times the water to the soaked or germinated soybeans (step (b) of the present invention). The coarse grinding may be performed according to a conventional tofu production method, and may be performed using a general 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. Defoamer may be added at 0.002 to 0.2% by weight relative to the total weight of soybean and water called.

The crude powder prepared above is cooked (step (c) of the present invention). At this time, the steam is preferably carried out for 1 to 10 minutes at 85 ~ 110 ℃. More preferably, it is carried out at 100 ℃ 6 to 10 minutes. When the cook is completed, the soy coarse ground is cooled. The said cooling is 0-20 degreeC, Preferably it is 0-10 degreeC, More preferably, it carries out at 0-5 degreeC. The cooling method may be carried out using a general cooling device known in the art, preferably a heat exchange cooler.

Grinding the cooled soybean crude powder to prepare a soymilk (step (d) of the present invention). The fine grinding can be carried out using an ultra fine grinding machine, so that the particle size of the soymilk prepared is 0.06 ~ 200㎛, preferably 0.06 ~ 60㎛. A defoamer may also be added at the time of pulverization. The antifoaming agent is preferably added in an amount of 0.002 to 0.2% by weight based on the total weight of the germinated soybean meal.

The soy milk solution (front soymilk) prepared above is heated to heat up (step (e) of the present invention). Heating the soymilk can be used without limitation so long as it is conventionally used to prepare tofu, preferably a tubular type heat exchanger can be used. The temperature rise of the said soy milk liquid is 55-90 degreeC, Preferably it is 55-70 degreeC, More preferably, it carries out at 55-65 degreeC.

Protein soymilk is added to the heated soymilk to coagulate soymilk (step (f) of the present invention). 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 0.05 to 0.8% by weight relative to the total weight of soy milk. In addition, the coagulant may be used without limitation as long as it is conventionally used in the preparation of tofu. For example, magnesium emulsion, GDL (gluconodeltalactone), calcium chloride, calcium sulfate, calcium gluconate, and the like can be used. Preferably 0.6 to 1.0% by weight of magnesium emulsion, 0.05-0.3% by weight of GDL relative to the total weight of the soymilk can be used. After addition of the protein cross-linking enzyme and coagulant, coagulation can be carried out according to a conventional tofu manufacturing method. The coagulation reaction may be performed for 20 to 60 minutes.

The solidified soy milk solution is compression molded (step (g) of the present invention). After completion of the solidification reaction, compression molding may be used without limitation as long as it is a method commonly used for the production of tofu. For example, a press head having a constant crimp rate can be manufactured by passing through a belt press having a constant interval. At this time, if a curd (curd) is formed in the solidified soymilk, it is preferable to break the formed curd (curd) and then compression molding.

Pressed tofu according to the present invention can be commercialized by the process of packaging, sterilization and cooling according to a general method known in the art. Form, use) can be varied, which can be facilitated by those skilled in the art from the techniques known in the art and the contents disclosed in the present invention. Pressed tofu according to the present invention, but there are butt tofu, stew tofu, etc., but is not limited thereto.

The manufacturing method of the pressurized tofu containing the bean curd of the present invention is conventionally prepared in the method for preparing bean curd containing tofu (Korean Patent Laid-Open Publication No. 2007-56842), while containing a curd containing a large amount of various nutritional ingredients and functional substances. Soybean milk is not coagulated well in the manufacture of the press tofu is a method of solving the problem that the shape (shape) of the tofu is not made properly.

Therefore, the pressed tofu according to the present invention showed the highest overall preference compared to general stew tofu or tofu tofu, which contains biji and is commercially available. Was found to increase (see <Experimental Example 1-1>).

In addition, the pressurized tofu according to the present invention showed a similar hardness to commercially available tofu in spite of the bean curd, but has a good texture due to less variation between the tofu. In addition, the pressed tofu containing bean curd according to the present invention is superior in hardness compared to the pressed tofu by the conventional manufacturing method of curd tofu containing bean curd (Korean Patent Publication No. 2007-56842), which maintains the shape of the tofu well. (<Experimental Example 1-2>).

In addition, the pressed bean curd containing curd according to the present invention was found to have an excellent quality of dietary fiber content more than two times higher than that of commercially available tofu (see Experimental Example 2).

As described above, the pressurized tofu according to the present invention contains a large amount of various proteins, nutritional ingredients and functional substances, and has excellent palatability, texture, and quality compared to general tofu distributed in the market. In addition, the present invention has an excellent advantage in economics and efficiency by solidifying in a single step without the separate grinding after processing soybean milk and bean curd from the conventional soybean milk and curd directly in the manufacturing line, without additional cooling.

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 Soymilk Containing Sludge

<1-1> Manufacture of Soymilk Containing Busy I

100 kg of soybeans were peeled using a peeler (80-95% removal rate). Then, 5 times of water to the weight was added to the peeled soybeans and soaked for about 3-6 hours at 20 ℃. The soybeans were harvested and placed in easy-drained containers and germinated for 2 to 48 hours with water supplied every 1 to 6 hours at 20 ° C. After germinating soybeans with water of 4-5 times its weight, they were coarsely ground with a grinding machine (continental machine). After steaming for 1-10 minutes at 100 degreeC, it cooled to 0-10 degreeC using the cooler. Subsequently, by using an ultra-fine grinding machine (Masuko Co., Ltd.) by grinding the crude germinated soybean powder, soymilk (I) containing 11 to 16% of the concentration (brix) using the germinated soybean was prepared.

<1-2> Preparation of Soy Milk Containing Busy Ⅱ

In the same manner as in <Example 1-1>, without adding the soaked soybeans soaked for 3-6 hours in the same manner as in <Example 1-1>, after adding 4-5 times the water to the weight of soybeans in the same manner as in <Example 1-1> Soymilk (II) containing 11 ~ 16% brix of biji was prepared by coarsely pulverizing, steaming, cooling and pulverizing and cooling.

<Example 2>

Production of pressed bean curd tofu according to the present invention

Pressed tofu was prepared using the soymilk containing the sewage prepared in <Example 1-1> or <Example 1-2>.

Each soymilk solution prepared in <Example 1-1> or <Example 1-2> was passed through a tubular type heat exchanger to raise the temperature to 55 to 90 ° C, and then 0.05 to 0.8 wt% of a transglutaminase. , 0.6 to 1.0% by weight of magnesium emulsion, 0.05 to 0.3% by weight of GDL (gluconodeltalactone) were added, respectively, and mixed using a mixing apparatus. Thereafter, the mixture was passed through a steam line at 55 ° C. to 90 ° C. for 20 to 60 minutes, and the formed curd was broken and passed through a belt press line having a constant interval. Subsequently, sterilization and cooling were carried out through cutting and packaging operations to prepare a pressed bean curd containing curd according to the present invention. In particular, the pressurized tofu containing bean curd prepared using the soymilk prepared in <Example 1-1> or <Example 1-2> was referred to as pressurized tofu I or II according to the present invention, respectively.

< Comparative example >

Preparation of Pressed Tofu Containing Busy by Conventional Manufacturing Method (Korean Patent Publication No. 2007-56842)

Using the soybean milk containing the bean curd produced in the <Example 1-1>, the pressurized tofu was prepared according to the conventional method for producing bean curd (Korean Patent Publication No. 2007-56842).

After cooling the soymilk prepared in <Example 1-1> to 0 ~ 20 ℃, transglutaminase 0.05 ~ 0.8% by weight, magnesium chloride 0.2 ~ 0.4% by weight, GDL (gluconodeltalactone) 0.05 ~ 0.3 weight % Was added respectively and mixed using a mixing apparatus. Thereafter, the mixture was heated at 55 ° C. for 60 minutes and at 85 ° C. for 40 minutes to conduct a heat coagulation reaction. After the heat solidification reaction, the formed curd was broken and passed through a belt press line having a constant interval. Subsequently, sterilization and cooling were performed by cutting and packaging to prepare compressed tofu containing the bean curd according to the conventional manufacturing method (III).

Experimental Example 1

Sensory test and texture test of the pressed bean curd containing sebum according to the present invention

The sensory test and texture test were carried out on the pressed tofu I or II containing the sebum according to the present invention prepared in <Example 2>.

<1-1> sensory test

The pressed bean curd tofu I or II of the present invention prepared in Example 2 was subjected to 5-point scale palatability test and culinary fitness test for 10 trained sensory test agents. 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 1 below.

Sensory test result Overall preference Taste symbol Organizational symbol Road sign Cooking compatibility Stew Breakfast dishes Pressed tofu I according to the present invention 4.3 4.3 3.9 4.0 4.0 4.6 Pressed tofu Ⅱ according to the present invention 4.2 4.1 3.9 4.0 4.1 4.6 General stew tofu 3.1 3.0 3.2 2.8 3.3 - General Tofu 3.3 3.2 3.5 3.0 - 3.5

As a result, as shown in Table 1, the pressed tofu according to the present invention was found to have the highest overall acceptability even though it contains the busy paper. Particularly, in the case of compressed tofu according to the present invention, a more savory taste was found to be increased than that of general tofu. In addition, the pressurized tofu according to the present invention was found to be suitable for both stew and chopped dishes.

<1-2> texture (hardness) test

Textured test was performed on the pressed head I or II according to the present invention prepared in Example 2. 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. TPA mode was used, and the samples were divided into the surface and the inside of the hair at the time of 420g cutting, 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 2 below.

Texture test result Pressed tofu I according to the present invention Pressed tofu Ⅱ according to the present invention Crimp tofu by conventional manufacturing method Ⅲ General stew tofu General Tofu Hardness value (N) Standard Deviation Hardness value (N) Standard Deviation Hardness value (N) Standard Deviation Hardness value (N) Standard Deviation Hardness value (N) Standard Deviation surface 2.510 0.187 2.562 0.190 1.013 0.324 2.102 0.512 2.605 0.841 inside 1.982 0.154 2.010 0.169 0.994 0.259 1.621 0.452 2.105 0.704

As shown in Table 2, while the hardness value of commercially available tofu is severely varied, the pressed tofu according to the present invention exhibits a similar hardness to that of general compressed tofu, although it contains bean curd, while having less variation between tofu. The quality is shown. In particular, the pressurized tofu according to the present invention was superior in hardness compared to the pressurized tofu according to the conventional manufacturing method, and the shape of the tofu was well maintained.

Experimental Example 2

Analysis of Dietary Fiber Content of Squeezed Tofu Containing Crunch according to the Present Invention

The dietary fiber content of the pressed tofu I or II according to the present invention prepared in <Example 2> was analyzed.

Specifically, the compressed tofu I or II (420g) prepared in Example 2 was lyophilized using a freeze dryer (Vac-Stop Freeze-Dryer, Labconco, USA), and then a sample of the dried powder sample. Six sugars were prepared and 1 g of each was accurately weighed and placed in a 500 ml conical beaker. After adding 50 ml of 0.05M phosphate buffer solution (pH6.0) and 0.1 ml of amylase (α-amylase) solution to the beaker, cover the beaker with aluminum foil and boil until it reaches about 95 ℃ in a water bath. After shaking for 5 minutes, the solution was kept for 15 minutes, and the silver was raised again.

The solution was cooled at room temperature for 30 minutes, and then adjusted to pH 7.5 ± 0.1 by adding 10 ml of 0.171N sodium hydroxide solution, and 5 mg of protease was additionally added thereto. The reaction was carried out for 30 minutes. After cooling the solution to room temperature, add 10 ml of 0.205 M phosphoric acid (H ₃ PO _{4 )} solution, adjust the pH to 4.5 ± 0.2, add 0.3 ml of amyloglucosidase solution, cover the beaker with aluminum foil, and then 5 minutes The reaction was carried out again at 60 ° C. for 30 minutes while shaking at intervals. Thereafter, 280 ml of 95% ethanol, which had been previously set at 60 ° C., was added and then placed overnight at room temperature to allow a precipitate to form.

0.5 g of celite (Celite 545) was added to a pre-weighed filtration glass crucible, and 78% of ethanol was poured out to soak the celite in the crucible and settled. The mixture was aspirated, filtered, and washed three times with 20 ml of 78% ethanol, twice with 10 ml of 95% ethanol, and twice with 10 ml of acetone. Then, the crucible containing the precipitate was dried in an electric oven at 105 ° C. overnight, left at 130 ° C. for 2 hours, transferred to a desiccator, cooled for 15 minutes, and weighed up to 0.1 mg. From this, the weight of the precipitate was calculated by subtracting the weight of the crucible and the celite.

Three of the six samples were measured by using an automatic distiller (2200 Kjeltec Auto Distillation, Foss Tecator) using a micro-Kjeldahl method, and the nitrogen coefficient was 6.25. The remaining three samples were incubated at 525 ° C. for 5 hours, then turned off the incinerator, and then left overnight at 130 ° C. for 2 hours, and cooled in a desiccator for 15 minutes to calculate the ash content as weighing. At this time, the blank amount was obtained through all the above processes without adding a sample.

The total dietary fiber content was calculated by the following formula through the above process and converted to 100g of tofu and the results are shown in Table 3 below.

Blank (B) = R-P-A

R: weight of precipitate after enzyme treatment on sample, P: amount of protein, A: amount of ash

Total dietary fiber content (%) = (R-P-A-B) / M x 100

R: weight of precipitate after enzyme treatment on sample, P: amount of protein, A: amount of ash, B: amount of blank, M: weight of sample

Total fiber content analysis results (per 100g of tofu) Total dietary fiber content (%) Pressed tofu according to the present invention I 3.23 Pressed tofu Ⅱ according to the present invention 3.10 General stew tofu 1.37 General Tofu 1.41

As shown in Table 3, the pressed bean curd containing bean curd according to the present invention was found to have a dietary fiber content more than two times higher than that of normal stew tofu and tofu.

Claims (4)

(a) soaking the peeled soybeans; (b) coarsely crushing the soybeans soaked in step (a); (c) increasing and cooling the coarse powder prepared in step (b); (d) pulverizing the crude powder cooled in step (c) to prepare soymilk; (e) heating the soymilk prepared in step (d) to 55˜90 ° C .; (f) coagulating for 20 to 60 minutes by adding a protein cross-linking enzyme and a coagulant to the soymilk heated in the step (e); And (g) press-molding the soymilk coagulated in step (f). The method of claim 1, wherein the soybeans soaked in the step (a) further comprises the step of germinating at 10 ~ 30 ℃ for 2 to 48 hours. The method of claim 1, further comprising the step of breaking a curd (curd) formed in the soymilk solidified in the step (f). A pressed bean curd tofu prepared by the method of any one of claims 1 to 3.