KR20110014014A - Compositions for whole been curd solidification and preparation method of whole been curd thereof - Google Patents

Abstract

PURPOSE: A whole tofu coagulating composition and a producing method of whole tofu using thereof are provided to use opuntia humifusa, tangerine, and salicornia herbacea as a natural coagulant instead of chemicals. CONSTITUTION: A whole tofu coagulating composition comprises opuntia humifusa, tangerine, and salicornia herbacea. The whole tofu coagulating composition contains 70~130parts of tangerine and salicornia herbacea by weight for 100parts of opuntia humifusa by weight. A producing method of whole tofu comprises the following steps: crushing soybeans, mixing with water, and stirring for 5~30minutes to obtain soymilk; steaming the soymilk at 80~120deg C for 4~10minutes; cooling the steamed soymilk; and adding the opuntia humifusa, the tangerine, and the salicornia herbacea.

Description

COMPOSITIONS FOR WHOLE BEEN CURD SOLIDIFICATION AND PREPARATION METHOD OF WHOLE BEEN CURD THEREOF}

The present invention relates to a composition for preparing tofu tofu and a method for manufacturing tofu using the same. More specifically, the composition for preparing tofu tofu using a palm cactus (natural vinegar), citrus or hamcho as a natural coagulant and a tofu using the same It relates to a manufacturing method.

Soybean (大豆) refers to only soybeans, that is, jang or tofu (bean sprouts), white beans to make bean sprouts, and also in the nutritional components there are many differences from kidney beans, peas, peanuts. Soybean is important as a source of vegetable protein and fats and oils.

Soy protein has a similar amino acid composition to animal protein and is particularly high in lysine. Soybean is recommended as an excellent source of protein in grain-based diets that lack lysine. In particular, soybean is widely used as a source of protein in place of animal protein in countries such as Korea where the intake of animal protein is low, and tofu is a representative food made by processing soybeans.

However, due to the production of sewage and pure water, which are by-products in the production of general tofu, there is a problem to be treated.

Here, Busy is mainly composed of insoluble fiber and protein, and pure water contains low molecular weight protein, oligosaccharide, and functional substance. Since the loss of busy and pure water during the production of tofu is a loss of beneficial ingredients, the technology for manufacturing whole tofu using the whole ingredient of soybean has been recently developed. The whole tofu is made of powder and solidified by mixing with water without soaking the beans in water.

In other words, the whole tofu reduces the production of industrial waste during the manufacturing process, improves the yield of tofu by using the whole soybean powder, and the nutrition and various functional bioactive substances of the soybean can be consumed through tofu. It is a much more beneficial tofu product in many ways.

In addition, the whole bean curd contains 100% soybean nutrients after peeling soybeans, which is rich in nutrients such as dietary fiber as well as DHA, chlorella, shrimp, peas, crab, green tea powder, collagen, seaweed, seaweed and kelp. There is an advantage that can be manufactured into functional tofu.

However, the frontal tofu has a problem that the insoluble substance of the bean curd is contained in the tofu tissue, so the tissue is rough and the uniformity of the tissue is insufficient, so that the taste and texture are much lower than those of the general tofu.

In addition, the coagulant which is essential for the manufacture of the frontal tofu depends on imports, which is a waste of enormous foreign currency, and since the coagulant is made of chemicals such as calcium sulfate and magnesium chloride, there is a harmful problem to the human body.

In addition, the manufacturing method of tofu is about 50% of the whole process, soaking process of soybean is required for 5-6 hours in summer and 20-24 hours in winter. Busy is generated in more than%, which is a problem that causes the environmental problems to easily rot to about 80% moisture.

The present invention is to solve the above problems, by using palm cactus (natural grass), citrus fruit or seaweed as a natural coagulant, it is possible to replace compounds such as magnesium chloride, calcium sulfate, and to supply a variety of nutrients to the human body The purpose is to produce harmless whole tofu.

In addition, the manufacturing process of the frontal tofu using the natural coagulant, it is possible to manufacture the frontal tofu without using a separate antifoaming agent can shorten the manufacturing process, instead of importing the frontal tofu coagulant to be replaced with materials produced domestically It is possible to prevent waste of foreign currency, and to provide an excellent economical manufacturing method of the frontal tofu.

In addition, unlike the conventional, the purpose is to improve the whole tofu to the same degree as the general tofu and texture, taste and the like to improve the quality and commercialized tofu.

The present invention is to solve the above problems, the composition for the frontal head coagulation according to the present invention is characterized in that it contains at least one of palm cactus (natural grass), citrus or seaweed.

In addition, Glucono delta lactone (Glucono delta lactone) or Transglutaminase (Transglutaminase) is characterized in that it further comprises at least one, wherein the palm cactus (natural herbs) is in liquid form, the citrus and seaweed powder It is characterized by the form.

The palm cactus (natural vinegar), the citrus fruit and the glasswort are natural materials, and the glucono deltalactone and the transglutaminase are artificial materials, and the natural materials are 50 to 100 parts by weight of the artificial materials. Characterized in that 200 parts by weight,

The natural material is based on 100 parts by weight of the palm cactus (natural vinegar), the tangerine and the seaweed is 70 to 130 parts by weight, the artificial material is the transglutaminaah with respect to 100 parts by weight of the glucono delta lactone It is characterized in that I 40 to 90 parts by weight.

Next, in the method for producing a frontal tofu using the composition for the frontal tofu coagulation of the present invention for achieving the above object, soymilk is prepared by grinding soybeans into powder, mixed with water, and stirred for 5 to 30 minutes. step; A steaming step of steaming the soy milk for 4 to 10 minutes at a temperature of 80 to 120 ° C. and a pressure of 0.2 to 0.8 bar; A first cooling step of cooling the soymilk; And a solidification step of adding and stirring at least one of liquid palm cactus (natural vinegar), powder citrus, or powdery vinegar to the soy milk.

Sterilization step of sterilizing the soy milk by boiling water for 10 to 50 minutes in water of 60 to 90 ℃ temperature; And a second cooling step of cooling the soymilk in water at a temperature of 2 to 5 ° C. for 10 to 50 minutes. In the manufacturing of soy milk, the soybean is pulverized into a powder of 550 to 700 meshes.

In addition, the first cooling step, characterized in that the hot water cooling method for cooling the soymilk in hot water of 50 to 70 ℃ temperature or cold water cooling method for cooling the soy milk in cold water of 2 to 5 ℃ temperature, the solidification In the step, it is characterized by further adding at least one of Glucono delta lactone or Transglutaminase.

In the coagulation step, the liquid palm cactus (natural grass), the powder citrus and the powderwort is a natural material, the glucono delta lactone and the transglutaminase is an artificial material, 100 parts by weight of the artificial material The natural material is characterized in that from 50 to 200 parts by weight, in the solidifying step, the natural material is based on 100 parts by weight of the liquid palm cactus (natural vinegar), the powder citrus and the powdery glasswort 70 to 130 By weight, the artificial material is characterized in that the transglutaminase is 40 to 90 parts by weight with respect to 100 parts by weight of the glucono delta lactone.

The composition for the frontal tofu coagulation according to the present invention can replace compounds such as magnesium chloride and calcium sulfate by using palm cactus (natural herb), citrus or seaweed as a natural coagulant, so that it is more harmless to the human body while supplying various nutrients. There is an advantage to manufacture.

In addition, the manufacturing method of the frontal tofu according to the present invention can manufacture the frontal tofu without using a separate antifoaming agent can shorten the manufacturing process, and can be replaced with a domestically produced material instead of importing the frontal tofu coagulant Waste can be prevented and it is economically advantageous.

In addition, unlike the prior art, by improving the whole tofu to the same degree as the general tofu and texture, taste, there is an advantage that the quality can be improved and commercialized tofu can be manufactured.

Hereinafter, with reference to the accompanying drawings with respect to an embodiment of the composition for the frontal head coagulation and the frontal head manufacturing method using the same according to the present invention will be described in detail.

The composition for coagulation of the frontal head according to the present invention comprises at least one of palm cactus (natural grass), citrus fruit or seaweed.

The palm cactus is called baeknyeoncho, natural herb or prickly pear cactus, and is included in the composition in the form of a liquid, that is, a concentrate. This is a natural material, not only harmless to the human body, but also contains a lot of calcium, flavonoids, etc. has beneficial effects on the human body, such as cancer prevention. The tangerine is included in the composition in powder form, and is also a natural material, not only harmless to the human body, but also has a beneficial effect on the human body, such as vitamins. The seaweed is a plant that grows while absorbing various minerals such as calcium, magnesium, calcium, iron, phosphorus, and enzymes to purify salts, also called spurs, and is included in the composition in powder form. It is a natural material, not only harmless to the human body, but also beneficial to the human body, such as having an effect on various adult diseases.

The palm cactus (natural grass), citrus fruit or seaweed may all be used as natural coagulants of the frontal head, and the coagulation effect is equal to or greater than that of chemical (artificial) coagulants such as magnesium chloride. In addition, the natural coagulant also performs the function of the antifoaming agent, there is an advantage that does not need to add an antifoaming agent.

The palm cactus (natural grass), citrus fruit or seaweed is a natural material, and may include any one or two or all three of them. However, the mixing content of the citrus cactus (natural vinegar) 100 parts by weight of the citrus and the persimmon preferably contains 70 to 130 parts by weight, more preferably the citrus and the persimmon each of the 90 to It is effective to include 110 parts by weight. If less than 70 parts by weight or more than 130 parts by weight there is a problem that the coagulation effect due to mixing is lowered.

In addition, the composition for the frontal coagulation of the present invention may further include at least one of Glucono delta lactone or Transglutaminase. It is a compound that, when mixed with natural materials, contributes to further enhancing the coagulation and shaping effects of the tofu.

The transglutaminase is an enzyme that promotes cross-polymerization reaction between protein molecules. It is an SH-enzyme having a central enzyme activity of cysteine (Cys) and cross-links and polymerizes between glutamine residues and lysine residues of protein molecules. To promote.

In addition, the glucono delta lactone is slightly soluble in water, so it is uniformly mixed in soy milk, and has an effect of making a firm and grainy tofu, and soy milk in the process of changing to gluconic acid while dissolving in water. Will solidify.

The gluconodeltalactone and the transglutaminase are artificial materials, and the natural material preferably contains 50 to 200 parts by weight, more preferably 80 to 120 parts by weight, based on 100 parts by weight of the artificial material. It is effective to include. When less than 50 parts by weight or more than 200 parts by weight, the physical properties of the frontal head, such as the strength and adhesion of the frontal head is generally lowered, there is a problem of poor commerciality.

In addition, the artificial material is preferably 40 to 90 parts by weight of the transglutaminase, more preferably 60 to 70 parts by weight based on 100 parts by weight of the gluconodeltalactone. If less than 40 parts by weight or more than 90 parts by weight, there is a disadvantage in that the coagulation effect of the frontal head is reduced and the synergistic effect due to mixing with natural materials is insignificant.

The effect of the components and content of the composition for the frontal head coagulation of the present invention is demonstrated through the following experimental results.

Next, with reference to Figure 1, it will be described an embodiment of a frontal tofu manufacturing method using the composition for the frontal head coagulation according to the present invention.

Frontal tofu manufacturing method using the composition for the frontal tofu is soymilk manufacturing step (S10), steaming step (S20), the first cooling step (S30), coagulation step (S40), sterilization step (S50), the second cooling step (S60) It is made, including.

First, the soymilk manufacturing step (S10) is a step of preparing soymilk by grinding soybeans into powder, mixed with water, and stirred for 5 to 30 minutes. This is an essential step for the preparation of the frontal tofu, soybeans in powder form, and then mixed with water, with respect to 100 parts by weight of the soybean powder, it is preferable to mix 300 to 600 parts by weight of water. More preferably it is effective to mix 400 to 500 parts by weight of water. If less than 300 parts by weight, there is a problem that the production of soy milk is difficult due to less water, if it exceeds 600 parts by weight is too thin, there is a problem that the physical properties of the frontal head is generally reduced.

Here, the soybean is preferably pulverized to have fine particles of 550 to 700 mesh (mesh), more preferably 600 to 650 mesh. In case of exceeding 700 meshes, the particles are too small and economic efficiency is lowered due to an increase in manufacturing cost, and the physical properties of the frontal head are also lowered. .

Steaming step (S20) is a step of steaming the soy milk for 4 to 10 minutes at a temperature of 80 to 120 ℃, pressure of 0.2 to 0.8 bar. Steaming using steam mainly (S20) is a process for removing the fishy smell of soybeans. If the time is less than 4 minutes, the fishy smell is not removed sufficiently. If it exceeds 10 minutes, the brown-colored tofu is caused by heat denaturation during the subsequent sterilization. There is a problem that generates.

Further, the steaming temperature is preferably 80 to 120 ° C, more preferably 90 to 110 ° C. If the temperature is less than 80 ℃, there is a problem that the savory taste falls, and if it exceeds 120 ℃, there is a problem that the inside of the fish rather increases.

The steaming pressure is preferably 0.2 to 0.8 bar, more preferably 0.4 to 0.5 bar. If the pressure is less than 0.2 bar, the steaming time is increased and there is a problem that the removal in the vitreous is not made, if the pressure exceeds 0.8 bar, there is a problem that the strength of the frontal head is lowered in the future.

This steaming step (S20) separates sugars and lipids that are bound to 7S globulin (Globulin; Glicinin) and 11S globulin (β-Conglycinin), which are important water-soluble proteins in the preparation of frontal tofu. Interaction

It is possible to create a free state that can be easily combined with the coagulant added later.

In addition, conventional tofu to produce and steam soy milk generally generates a large amount of foam through the steaming process, add a defoaming agent such as silicone resin, but the antifoaming agent due to the natural coagulant is added to the soymilk produced by the present manufacturing process Bubbles can be removed and stabilized without addition.

The first cooling step (S30) is a step of cooling the soy milk, cold water (S31) for cooling the soy milk in hot water of 50 to 70 ℃ temperature or cold water to cool the soy milk in cold water of 2 to 5 ℃ temperature The cooling system (S32) is divided into.

This is a process that is carried out to remove the slight heat remaining in the soy milk in the high temperature state so that continuous thermal denaturation does not occur.

Hot water cooling (S31) is a method of slowly cooling the soy milk, put in hot water of 50 to 70 ℃ stirred and left to stand at room temperature for 30 minutes after cooling, to be further cooled. This is a problem that takes a long time compared to the cold water cooling method (S32), there is an advantage that the homogenization is well done.

Cold water cooling method (S32) has the advantage that can be cooled in a relatively fast time by stirring in cold water of 2 to 5 ℃ temperature. In addition, since the cooling proceeds rapidly, the entire frontal head manufacturing process time is shortened, and there is an advantage of preventing thermal denaturation and browning reaction of the protein due to remaining mild heat. It is preferable to proceed with cooling for 10 to 30 minutes.

The coagulation step (S40) is a step of adding and stirring at least one of the liquid palm cactus (natural grass), powder citrus or powdery seaweed to the soy milk. Unlike the prior art, by using a natural coagulant, there is an advantage that can remove the harmful elements to the human body by coagulation.

In addition, the coagulation step (S40) may further include at least one of the glucono delta lactone or transglutaminase. It is a compound that, when mixed with natural materials, contributes to further enhancing the coagulation and shaping effects of the tofu.

Components of the coagulant used in the coagulation step (S40) and the content thereof are the same as described in the composition for the frontal coagulation of the present invention.

Next, the sterilization step (S50) is a step of sterilizing by soaking the soy milk in water of 60 to 90 ℃ temperature for 10 to 50 minutes. This is done by hot watering in hot water to remove cross-contaminants. In this case, it is preferable that the temperature of water is 60-90 degreeC, More preferably, it is effective that it is 70-80 degreeC. If it is less than 60 ℃ has little sterilizing effect, if it exceeds 90 ℃ there is a problem that the surface quality of the frontal head is reduced while foaming occurs. The bath time is also preferably performed for 10 to 50 minutes, more preferably 20 to 30 minutes. If it is out of the time range there is a problem that the sterilization is not made or the quality of the frontal head is lowered.

The second cooling step S60 is a step of cooling the soymilk in water at a temperature of 2 to 5 ° C. for 10 to 50 minutes. By cooling once again, the physical properties such as strength and elasticity of the frontal head are increased and finally produced. If the cooling temperature and time is out of the above range, there is a problem in that the effect due to cooling is insignificant or the physical properties of the frontal head are lowered.

Hereinafter, examples and comparative examples of the composition for the frontal tofu and the method for manufacturing the frontal tofu using the same will be described.

Experiment 1

This experiment is the result of testing the various physical properties of the frontal head through the color and sensory test of the frontal head according to the components and the content of the composition for the frontal coagulation of the present invention.

Here, Comparative Example 1 is Pulmuone general tofu marketed, Comparative Examples 2 and 3 are whole tofu added natural coagulant and artificial coagulant to deviate from the numerical range of the present invention, Examples 4 to 6 are within the scope of the present invention. It is the frontal tofu with natural coagulant and artificial coagulant added. Specific numerical values are shown in Table 1 below.

[Table 1] Comparison of whole tofu prepared with different content of natural and artificial coagulants

MgCl ₂ (%) GDL (%) TG (%) NaCl (%) Millennial (%) Tangerine (%) Seaweed (%) Comparative Example 1 9 35 38 18 - - - Comparative Example 2 - 40 30 - 20 - 10 Comparative Example 3 - 20 10 - 40 15 15 Example 1 - 40 10 - 20 15 15 Example 2 - 50 - - 30 - 20 Example 3 - - 20 - 40 20 20

[Table 2] Chromaticity change of frontal head

Classification Average value
Comparative Example 1 Lightness 83.89 Redness -2.01 Yellowness 11.86
Comparative Example 2 Lightness 84.49 Redness -1.95 Yellowness 11.15
Comparative Example 3 Lightness 84.33 Redness -1.74 Yellowness 11.44
Example 1 Lightness 84.59 Redness -1.75 Yellowness 11.40
Example 2
Lightness 83.39 Redness -1.86 Yellowness 11.90
Example 3
Lightness 83.39 Redness -1.70 Yellowness 11.50

Here, the lightness represents the whiteness, and all of them fall within the range of 83 to 85, and no color change was observed compared to the existing tofu. In addition, Redness represents redness, and the color change was not large in the range of -1 to -2 in all. Yellowness represents yellowness, and there was no color change in the range of 11 to 12 compared to the existing tofu. As shown in the experimental results, unlike the conventional, when using the natural coagulant of the present invention was found that the color is almost similar to the conventional tofu has sufficient commercial properties.

[Table 3] Sensory test of frontal head

Strength (g / cm ² ) Firmness (g / cm ² ) Adhesive (g) Cohesiveness (g) Elasticity (g) Breakability (g) Comparative Example 1 131.16 411.92 -18 63.22 161.25 266.15 Comparative Example 2 65.66 220.65 -16.00 50.52 94.40 125.13 Comparative Example 3 39.16 173.75 -14.66 24.51 79.79 31.46 Example 1 112.33 359.52 -19.33 64.11 90.81 261.58 Example 2 123.25 388.65 -18.55 62.13 122.75 255.91 Example 3 105.16 315.64 -17.59 58.67 95.50 219.47

As shown in Table 3, as a result of sensory examination of the frontal head according to the comparative example and the example, the physical properties of Examples 1, 2 and 3 according to the present invention were almost similar to those of Comparative Example 1, which is general tofu. In the case of Comparative Examples 2 and 3 with different component contents, the physical properties of the frontal head were greatly decreased. In view of the above experimental results, it was found that the frontal tofu prepared using the composition for the frontal tofu coagulation of the present invention has sufficient commercial properties by having properties similar to those of the conventional tofu.

Experiment 2

This experiment measures the sterilization results of the example in which the temperature of the water in the sterilization step of the method for manufacturing the frontal tofu using the composition for the frontal tofu coagulation of the present invention to 80 ℃ and 95 ℃ outside the scope of the present invention It was.

[Table 4] Sterilization results of the frontal head

Example (80 ° C) Comparative Example (95 ℃) Sterilization time Internal temperature
(℃) General bacteria
(CFU / g) Coliform group
(CFU / g) Internal temperature
(℃) General bacteria
(CFU / g) Coliform group
(CFU / g) 0 min - 1.47 x 10 ⁴ 2.93 x 10 ⁴ - 1.47 x 10 ⁴ 2.93 x 10 ⁴ 5 minutes 20 3.25 x 10 ² 6.05 x 10 ² 35 Not detected Not detected 10 minutes 35 Not detected Not detected 55 Not detected Not detected 20 minutes 55 Not detected Not detected 70 Not detected Not detected

As shown in Table 4, in the case of the comparative example, sterilization was all performed in 5 minutes, but a problem occurred that the quality of the frontal head surface deteriorated as bubbles were generated. On the other hand, in the case of Example, sterilization was performed after 10 minutes, and sterilization was performed without deterioration of the quality of the frontal head. Therefore, it was found that the sterilization within the sterilization temperature range of the present invention is the most appropriate method for sterilizing in a short time while maintaining the quality of the frontal head.

It has been described in detail above with reference to preferred embodiments of the present invention. However, the scope of the present invention is not limited to the above embodiments, but may be embodied in various forms of embodiments within the appended claims. Without departing from the gist of the invention as claimed in the claims, any person skilled in the art to which the invention pertains is considered to be within the scope of the claims of the invention to the various possible modifications possible.

1 is a flow chart sequentially showing an embodiment of a method for manufacturing a frontal tofu using the composition for the frontal tofu coagulation according to the present invention

Claims (12)

Palm cactus (natural vinegar), citrus fruit or forchocoagulation composition characterized in that it comprises at least one. The method of claim 1, A composition for frontal head coagulation, further comprising at least one of Glucono delta lactone or Transglutaminase. The method according to claim 1 or 2, The palm cactus (natural vinegar) is a liquid form, the citrus and nachos for the frontal coagulation composition, characterized in that the powder form. The method according to claim 1 or 2, The palm cactus (natural herb), the citrus fruit and the glasswort are natural materials, the gluco no delta lactone and the transglutaminase are artificial materials, To 100 parts by weight of the artificial material, the natural material is a composition for the frontal tofu, characterized in that 50 to 200 parts by weight. The method according to claim 1 or 2, The natural material is based on 100 parts by weight of the palm cactus (natural grass), the tangerine and the glasswort each 70 to 130 parts by weight, the artificial material is the transglutami with respect to 100 parts by weight of the glucono delta lactone Naase is 40 to 90 parts by weight of the frontal coagulation composition, characterized in that. Soy milk manufacturing step of grinding soybean powder, mixed with water, and stirred for 5 to 30 minutes to produce soy milk; A steaming step of steaming the soy milk for 4 to 10 minutes at a temperature of 80 to 120 ° C. and a pressure of 0.2 to 0.8 bar; A first cooling step of cooling the soymilk; And a coagulation step of adding and stirring at least one of liquid palm cactus (natural grass), powdered citrus fruit, or powdery seaweed to the soy milk. The method of claim 6, Sterilization step of sterilizing the soy milk by boiling water for 10 to 50 minutes in water of 60 to 90 ℃ temperature; And a second cooling step of cooling the soymilk in water at a temperature of 2 to 5 ° C. for 10 to 50 minutes. The method according to claim 6 or 7, In the soymilk manufacturing step, the soybean is a whole head tofu production method using the composition for the frontal tofu, characterized in that pulverized to a powder of 550 to 700 mesh. The method according to claim 6 or 7, The first cooling step is a hot water cooling method for cooling the soy milk in hot water at a temperature of 50 to 70 ℃ or a cold water cooling method for cooling the soy milk in cold water at a temperature of 2 to 5 ℃ temperature Method for manufacturing whole tofu using. The method according to claim 6 or 7, In the coagulation step, a method for producing a frontal tofu using a composition for the frontal tofu coagulation, characterized in that further adding at least one of Glucono delta lactone or Transglutaminase. The method of claim 10, In the coagulation step, the liquid palm cactus (natural grass), the powder citrus and the powderwort is a natural material, the glucono delta lactone and the transglutaminase is an artificial material, 100 parts by weight of the artificial material For, the natural material is a front tofu production method using a composition for the front tofu coagulation, characterized in that 50 to 200 parts by weight. The method of claim 11, In the solidifying step, the natural material is 70 to 130 parts by weight of the powder citrus and the powder containing the persimmons, 100 parts by weight of the glucono delta lactone with respect to 100 parts by weight of the liquid palm cactus (natural grass) Regarding, the transglutaminase is 40 to 90 parts by weight of the frontal tofu production method using the composition for the frontal tofu coagulation, characterized in that.

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