KR20120075834A - Preparation method of whole tofu of pressing with natrual pressure using whole soy milk - Google Patents

Abstract

PURPOSE: A producing method of whole bean curd using whole soymilk through a natural squeezing method is provided to offer the soft and elastic texture to the bean curd. CONSTITUTION: A producing method of whole bean curd using whole soymilk comprises the following steps: adding a non-enzymatic coagulant and a protein cross-linking enzyme into the whole soymilk at 55-70 deg C for coagulating; crushing the obtained whole soymilk curd, and compressing the crushed whole soymilk curd with the pressure of 0.02-0.1kgf/square centimeter for inducing the binding reaction; and applying 0.02-0.1kgf/square centimeter of pressure to the bound bean curd for 40-80 minutes to obtain the whole bean curd. The non-enzymatic coagulant is magnesium chloride, magnesium sulfate, calcium chloride, calcium sulfate, glucono delta-lactone, or refined salt.

Description

Method of manufacturing natural pressed whole tofu using whole soybean milk {PREPARATION METHOD OF WHOLE TOFU OF PRESSING WITH NATRUAL PRESSURE USING WHOLE SOY MILK}

The present invention relates to a method for manufacturing a frontal head and a frontal head manufactured by the manufacturing method, which are pressed in two steps under different temperature conditions using low pressure.

Soy milk and tofu are foods that are in the limelight of modern people who are exposed to various adult diseases and obesity because they can eat healthy functional ingredients such as vegetable protein and isoflavones. Recently, various types of tofu have been developed in the well-being craze, and more and more people are seeking tofu in Asia as well as in the West.

However, tofu is generally prepared by immersing, grinding, heating, pressing, filtration, and coagulating soybeans. In this process, about 30-35% of the weight of raw soybeans is filtered and discarded as busy. Since the bean curd contains a large amount of nutrients such as fiber, lipids and minerals, it is a loss of nutrients of soybean. In order to overcome this problem, recently, there is a study to prepare tofu, that is, tofu using the whole soybean ingredients by coagulation as it is added without coagulant separation process. In general, the manufacturing process of the frontal tofu is produced by compressing in a short time at a pressure of 0.2 ~ 0.8 kgf / cm ² using a compression molding machine, during which the protein that is not completely coagulated with water escapes, the nutrition and The savory taste will fall. On the other hand, the hand tofu of the natural compression method is a method of slowly solidifying, so the protein reaction is almost complete, so there is little protein that artificially escapes.

However, when manufacturing the front head in the general natural compression method (compression method used for the production of the hand tofu), there is a problem that the binding strength of the head is difficult to produce a general tofu.

Therefore, the inventors of the present invention, while reducing the protein loss during the manufacturing process of the natural compression method to improve the taste, but also to prepare a high-binding, smooth and elastic frontal tofu, the compression reaction in two stages at different temperature conditions at low pressure When proceeding, it was confirmed that this quality can be produced to improve the head to complete the present invention.

It is an object of the present invention to provide a soft and elastic, good binding capacity of the frontal head and the frontal head prepared by the method.

In order to achieve the above object, the present invention provides a manufacturing method of the frontal head to be pressed in two stages by adjusting the temperature of the curd crushing time and low pressure.

The frontal head prepared by the method of the present invention is soft, without chewing due to the particle component of the sebum, and has good features of chewability and elasticity, and high binding force.

BRIEF DESCRIPTION OF THE DRAWINGS The schematic diagram of the manufacturing method of the frontal head of this invention.

The present invention comprises the steps of: 1) adding the non-enzymatic coagulant and protein cross-linking enzyme to the frontal milk coagulation to the frontal milk;

2) Crushed codified soybean milk curd (curd) within 2 to 10 minutes from the addition of the coagulant and enzyme of step 1), and the pressure of 0.02-0.10 kgf / cm ² under high temperature conditions of the coagulant activity Adding a to induce a binding reaction; and

3) It provides a frontal head manufacturing method comprising the step of adjusting the hardness and yield of the frontal head by applying a pressure of 0.02-0.10 kgf / cm ² to the bound head of step 2) at room temperature.

In addition, the present invention provides a frontal head prepared by the above method.

Hereinafter, the present invention will be described in detail.

The whole soymilk of the present invention is prepared by high pressure homogenization after grinding the soybean. The soybean milk of the present invention is prepared by immersing soybeans in water, coarsely pulverizing, increasing the soy coarse ground, and finely pulverizing the cooked coarse, to prepare a soybean milk, which is then prepared by high pressure homogenization. Can be. For example, the whole soymilk of the present invention may comprise the steps of: a) immersing and coarsely crushing soybeans; b) increasing the crude powder obtained in step a) at 95-105 ° C. for 3-10 minutes; c) pulverizing the fine coarse powder obtained in step (b) with an ultra fine grinding machine; And d) high-pressure homogenization of the pulverized whole soymilk in a pressure of 100 ~ 300 bar.

At this time, the soaking the soybeans in water for a certain time facilitates the separation of the soybean components and facilitates the grinding. This can be soaked by adding soybeans, or peeled soybeans by selecting and washing in an amount of 3 to 5 times the weight of dry soybeans, wherein the temperature of the immersion water is preferably room temperature (15 ~ 20 ℃) and soaking time 10 hours to 18 hours are preferred, but are not limited thereto, and those skilled in the art may appropriately select immersion conditions depending on the condition of the dryness of the soybean and the ambient temperature.

The coarse grinding (milling) process is a process of first crushing the soaked soybean, it may be performed using a soybean mill (eg, a chopper mill). In this case, water of 4 to 6 times the weight of soybean may be added, and antifoaming agent may be added after coarse grinding. For example, a fatty acid-based antifoaming agent having emulsifying power may be added and used at 0.1 to 0.3% by weight based on the total weight. It is not limited to this, but those skilled in the art can select appropriate coarse grinding conditions.

The steaming of the crude pulverized product is carried out by heating at 95-105 ° C for 3-10 minutes. If the coarse grinding temperature of the coarse powder is less than 95 ° C. or the steaming time is less than 3 minutes, the cell wall of the soybean is not completely softened, so that the frontal fluid is hardly obtained. On the other hand, when the steaming temperature of the coarsely pulverized product exceeds 105 ° C., or when the steaming time exceeds 10 minutes, protein denaturation occurs, which causes a problem in that coagulation is poor in manufacturing tofu.

The cooked coarse ground powder is preferably cooled before being refined (pulverized), but the cooling is preferably performed in a range of 0 to 10 ° C. using a general cooling device, but is not limited thereto.

The fine grinding may be performed using an ultra fine grinding machine. For example, the fine grinding machine may be an ultra-fine grinding machine (eg, model name MKG-A, MKG-C, MKB-A, etc.) in the form of a friction type mill, which is compared to other grinding methods. It has the advantage of being even, spherical and more refined. The fine grinding is preferably repeated 2 to 3 times, and the finely ground soy coarse powder is emulsified into monocellular and ultrafine particles, wherein the finely ground frontal fluid has a particle size of about 0.1 to 200 μm, It is not limited to this.

The high pressure homogenization can greatly reduce the particle size variation and is a process of making high quality soy milk homogenized. In the high pressure homogenization, a high pressure homogenizer generally used in the art may be used. In the high pressure homogenization process, it can be carried out under the pressure condition of 100 ~ 300 bar. In this pressure condition, homogeneity is good and protein denaturation does not occur, so it can produce the best quality soymilk. When homogenizing, the temperature of soymilk rises to 60 ~ 80 ℃, so that the protein can be denatured.It is preferable to cool it immediately below 10 ℃ .In this case, the average particle size of soymilk particles after cooling is 20㎛ or less, and the particle size distribution is 100㎛ or more. Is maintained at 1% or less to confirm the uniformity of the particles. The sweetness of the frontal milk prepared according to the present invention (brix) is preferably about 10-14%.

The coagulant and the protein cross-linking enzyme may be added by raising the frontal milk to 55-70 ℃, preferably it can be added by raising the temperature to 60-65 ℃. When the coagulant and enzyme are added below 55 ° C. or above 70 ° C., the coagulation of soy protein does not occur properly, resulting in poor quality of the frontal head.

The non-enzymatic coagulant may be used as long as it is commonly used to prepare tofu. The nonenzymatic coagulant may be a chemical coagulant. For example, the non-enzymatic coagulant may be selected from the group consisting of magnesium chloride, magnesium sulfate, calcium chloride, calcium sulfate, gucono delta lactone (GDL), lumber salt and calcium sulfate, and preferably emulsified magnesium chloride may be used. However, it is not limited thereto. The non-enzymatic coagulant of the present invention may be used in an amount of 0.1-0.5 parts by weight, preferably 0.2-0.4 parts by weight, based on 100 parts by weight of the total weight of the frontal milk.

Transglutaminase may be used as the protein cross-linking enzyme, but is not limited thereto. The protein cross-linking enzyme may be used in an amount of 0.1-0.5 parts by weight, preferably 0.2-0.4 parts by weight based on 100 parts by weight of the total weight of the frontal milk.

By adding the coagulant and the protein cross-linking enzyme, the coagulated whole soybean curd is crushed to perform a compression reaction. This allows the curd in which the coagulation reaction does not occur completely to induce coagulant optimum reaction by controlling the temperature through steam, while coagulation and compression occur efficiently through the compression reaction.

In the method of manufacturing the frontal head of the present reaction, when the pressure applied in the pressing step was 0.02 kgf / cm ² or more, the binding force of the frontal head curd and the yield of the head were good. The pressure is 0.02 kgf / cm ² If less than, the adhesion in the curd is low, the compression is not made efficiently, the moisture in the head did not fall properly. In addition, when the pressure exceeded 0.10 kgf / cm ² , some of the less-reacted proteins were lost due to the rapid compression, and the taste was reduced.

Coagulation agent and protein cross-linking enzyme is added to the frontal milk, and the process from coagulation to crushing of the frontal milk may be performed for 2-10 minutes, preferably 3-8 minutes. Common filter tofu is a coagulant added to the frontal milk, and after about 15 minutes, the curd is crushed and pressed. In the frontal head, the curd was crushed and pressed about 15 minutes after adding a coagulant or the like to the frontal milk. However, the present inventors have found that in this case, the frontal fluid is completely coagulated, and then compression is performed. At this time, it is difficult to bind due to the busy component. As a result of the experiment, the coagulant and protein cross-linking enzyme were added to the frontal milk, and the curd was crushed after 2-10 minutes, preferably 3-8 minutes, and it was confirmed that the binding force and quality of the frontal head were significantly improved. Is not listed). This is believed to improve the binding power and taste of the tofu by allowing the coagulation reaction to occur in the binding process without completely solidifying the frontal milk.

In the first step of the compression, the conditions of the high temperature of the activity of the coagulant and the enzyme is preferably 65-80 ° C, more preferably 70-75 ° C. When the temperature is out of the range, the efficiency of the binding reaction is lowered. That is, when the temperature is less than 65 ° C., the coagulation of the tofu does not occur properly, and the texture and binding strength are lowered. On the other hand, when the temperature exceeds 80 ℃, the frontal head is not smooth and elasticity is reduced, the water escapes and the texture of the curd becomes crumbly.

The first step of the pressing was most efficient for 10-30 minutes. If less than 10 minutes, the solidification and compression reaction did not occur sufficiently, and continued to press at high temperature conditions for more than 30 minutes there was a problem that the head is not elastic and difficult to control the yield.

The second compression step is preferably performed for 40-80 minutes, which is the time when the yield of the frontal head is 50-70%. The yield of the front head can be represented by the following formula (1). The yield is a value having a density that the tofu contains a good moisture, good hardness, good elasticity and chewability feel good.

However, since the time required for pressing and the like is based on general tofu (filtered tofu with both pan and stew), those skilled in the art can appropriately select the above conditions in order to prepare tofu for various purposes such as soft tofu and raw tofu. Of course, it can be adjusted to have a texture.

<Equation 1>

Yield of frontal head = (weight of frontal head / weight of frontal fluid) X 100

The frontal head prepared by the method of the present invention may be commercialized through packaging, sterilization cooling according to a conventional method known in the art, and mass production is possible.

Hereinafter, the present invention will be described in more detail by the following examples and experimental examples. However, the following examples and experimental examples are intended to illustrate the contents of the present invention, but the scope of the invention is not limited by the examples and the experimental examples.

&Lt; Example 1 >

100 kg of selected soybeans were soaked in 500 kg of water for 12 hours. 400 kg of water was added to the hydrated soybeans and coarsely ground with a crusher. The whole soybean oil to which 0.2% of antifoamer was added was heated at 100 degreeC for 3 minutes, and it cooled to 4 degreeC using the cooler. Subsequently, the soy coarsely pulverized product was pulverized using an ultra pulverizer (Masuko Co., MKG-A) (particle size 0.1-200 μm of soymilk). Thereafter, the mixture was homogenized with a high pressure homogenizer (Alpha Tech Co., Ltd.) under a pressure of 150 bar. Thus, the frontal milk of 12% concentration (brix) was prepared.

The whole soymilk was heated to 65 ° C, and 0.3 parts by weight of magnesium chloride and 0.3 parts by weight of transglutaminase were added to 100 parts by weight of the whole soymilk to cause a coagulation reaction. After 4 minutes, the curd was crushed. The crushed curd was poured into a mold and pressed at 0.06 kgf / cm ² , and steam at 75 ° C. was added to induce the binding reaction of the curd for 20 minutes and press-molded (pressing step 1). Thereafter, the pressed tofu was further pressed at 0.06 kgf / cm ² for 60 minutes at room temperature (the second step of pressing) to prepare the frontal head (FIG. 1). The yield of the finished head was 60%.

&Lt; Comparative Example 1 &

Frontal milk was prepared in the same manner as in Example 1.

The whole soymilk was heated to 65 ° C, and 0.3 parts by weight of magnesium chloride and 0.3 parts by weight of transglutaminase were added to 100 parts by weight of the whole soymilk to cause a coagulation reaction. And after 15 minutes, curd was crushed. The crushed curd was poured into a mold and pressed at 0.06 kgf / cm ² for 80 minutes at room temperature (20 ° C.) to prepare a whole head.

<Comparative Example 2> The frontal head prepared by the conventional method.

Frontal milk was prepared in the same manner as in Example 1.

The whole soymilk was heated to 65 ° C, and 0.3 parts by weight of magnesium chloride and 0.3 parts by weight of transglutaminase were added to 100 parts by weight of the whole soymilk to cause a coagulation reaction. And after 15 minutes Curd was broken. The crushed curd was poured into a mold, and the compression molding machine was adjusted according to a conventional manufacturing method to prepare a frontal head (pressed at 0.4 kgf / cm ² for 15 minutes at 25 ° C).

&Lt; Comparative Example 3 &

Commercial filtration tofu (jongga house) sold on the market was purchased.

Experimental Example 1 Binding Force Test

The binding force of the frontal head prepared in Example 1 and Comparative Example 1-2 and the general filtration head of Comparative Example 3 was tested. A head hardness tester (Push-Pull Gage, IMADA Co., Ltd.) was performed, and a sample cut to 2 cm x 2 cm from each head of the head was used for the test, and a ten point result was derived.

As a result, the frontal head of Example 1 significantly increased the binding strength compared to the frontal head (Comparative Example 1) prepared by the conventional method of natural compression method, it was confirmed that the level is comparable to the general filtration head (Comparative Example 4). However, unlike Example 1, which was subjected to two-stage compression, Comparative Example 1 had a considerably low binding force, due to the low efficiency of protein coagulation reaction (peptide, hydrophobic and ionic reactions) by magnesium chloride at low temperature. (Table 1).

Experimental Example 2 Texture Test

The tissue forces of the frontal tofu prepared in Example 1 and Comparative Examples 1-2 and the general filtration tofu of Comparative Example 4 were tested. This was performed using a texture analyzer (Texture Analyzer, Micro Stable System), and the probe (Probe) was used as SMSP / 25φ. TPA mode was used, and the sample was derived from a total of 10 points for each head of the head, and the hardness, springiness, and chewiness were measured.

As a result, the frontal head of Example 1 was confirmed to have hardness, elasticity, and chewability at about the same level as general filtration tofu (Comparative Example 4) (Table 2). On the other hand, in the case of Comparative Example 1, the curd curd does not coagulate well, and the texture and chewability are poor. In addition, the frontal head of Comparative Example 2 was in a good binding state, but the curd was cracked, and the texture was poor.

Experimental Example 3 Sensory Evaluation

For the whole head tofu prepared in Example 1, Comparative Example 1-2 and the general filtration tofu of Comparative Example 3, the sensory test for the overall preference, color, taste, aroma and texture (texture) was performed. The sensory test was conducted on 10 general housewives and 20 housewives in Seoul.

As a result, Example 1 received better evaluation in color, taste, and aroma than the tofu and general filtered tofu of Comparative Example 1-2. This is because the reaction for a long time while applying a low pressure at steam (70 ~ 75 ℃) and room temperature, it is judged to minimize the escape of the protein with the less flavor and flavor of the tofu with less moisture. However, Comparative Example 1 received a bad evaluation in the texture, not only because the binding was poorly, but also the appearance was not good, giving the texture that the tofu curd spread. In addition, Comparative Example 2 has a lower score than Example 1 in the taste part, it is determined that the small amount of the protein that less coagulation reaction occurred in the process of pressing at high pressure in a short time (Table 3).

Experimental Example 4

In Experimental Examples 1 to 3, tofu was prepared in two steps by applying pressure in various ways, referring to Example 1 having good physical properties and sensory evaluation results such as binding force and hardness.

That is, the frontal milk was prepared in the same manner as in Example 1, the frontal milk was heated to 65 ° C, and 0.3 parts by weight of magnesium chloride and 0.3 parts by weight of transglutaminase were added to 100 parts by weight of the frontal milk. To give a coagulation reaction. After 4 minutes, the curd was crushed. The crushed curd was poured into a mold and pressed at 0.02, 0.04, 0.06, 0.08, 0.10 and 0.12 kgf / cm ² , and steam at 75 ° C. was added to induce and press-bond the curd for 20 minutes. Stage 1). Thereafter, the pressurized tofu was pressed at 60 ° C. for 60 minutes at the pressure applied in step 1 (compression step 2) to prepare the frontal part. That is, the second pressure was performed by applying the same pressure as that applied in the first step.

As a result, when pressed at 0.02-0.10 kgf / cm ² , the quality of the tofu was confirmed to be the best. When the pressure is less than 0.02 kgf / cm ² , the binding of the curd did not occur well, the hardness was improved with increasing pressure at a pressure of 0.02 kgf / cm ² or more. If it exceeds 0.10 kgf / cm ² , the tofu yield lowers the product production efficiency due to the low tofu yield, and the unreacted proteins are lost, resulting in a savory taste.

Experimental Example 5

In Experimental Examples 1 to 3, tofu was prepared by varying the coagulant addition temperature with reference to Example 1, in which physical properties such as binding strength and hardness were good.

That is, the frontal milk was prepared in the same manner as in Example 1, the frontal milk was heated to 50-75 ° C., and 0.3 parts by weight of magnesium chloride as a coagulant and 0.3 weight of transglutaminase were added to 100 parts by weight of the frontal milk. Each part was added to cause a coagulation reaction. After 4 minutes, the curd was crushed. The crushed curd was poured into a mold and pressed at 0.06 kgf / cm ² , and steam at 75 ° C. was added to induce the binding reaction of the curd for 20 minutes and press-molded (pressing step 1). Thereafter, the pressed tofu was further pressed at 0.06 kgf / cm ² for 60 minutes at room temperature (the second step of pressing) to prepare the frontal part.

As a result of evaluating the physical properties of the prepared frontal head, when coagulant and transglutaminase were added at 55-70 ° C., the binding and elasticity of the frontal head were excellent, and the best effect was particularly good at 60-65 ° C. When the temperature exceeds 70 ℃, the protein cross-linking reaction (transglutaminase reaction) of the tofu is less, resulting in poor texture and no elasticity in the curd. On the other hand, when the temperature is lower than 55 ℃, the yield of tofu is high. It is weak and curd coagulation reaction is not properly done, so the texture is poor.

<Experimental Example 6>

In Experimental Examples 1 to 3, tofu was prepared in two steps by applying various temperatures of the first step of compression to the first embodiment with reference to Example 1 having good physical properties such as binding force and hardness, and sensory evaluation results.

That is, the frontal milk was prepared in the same manner as in Example 1, the frontal milk was heated to 65 ° C., and 0.3 parts by weight of magnesium chloride and 0.3 parts by weight of transglutaminase were respectively added to 100 parts by weight of the frontal milk. It was added to cause a coagulation reaction. After 4 minutes, the curd was crushed. The crushed curd was poured into a mold and pressed at 0.06 kgf / cm ² , and steam was added at 60-85 ° C. to induce the binding reaction of the curd for 20 minutes, followed by compression molding (first compression step). Thereafter, the pressed tofu was further pressed at 0.06 kgf / cm ² for 60 minutes at room temperature (the second step of pressing) to prepare the frontal part.

As a result of evaluating the physical properties of the prepared frontal head, the binding force and hardness of the frontal head were the best at the steam temperature of 65-75 ℃, especially the best effect at 70-75 ℃. If the steam temperature is less than 65 ℃, the binding capacity of the curd is weak and there is some non-coagulation reaction. If the temperature exceeds 75 ℃, the protein cross-linking reaction is weak, so the elasticity of the curd is weak. Not good.

Claims (8)

1) coagulating the frontal milk by adding a non-enzymatic coagulant and a protein cross-linking enzyme to the frontal milk;
2) crushing the soybean curd cured in step 1) and inducing a binding reaction by applying a pressure of 0.02-0.10 kgf / cm ² under high temperature conditions of the coagulant activity; and
3) a method of manufacturing a frontal head comprising applying a pressure of 0.02-0.10 kgf / cm ² to the bound head of step 2) at room temperature.
The method of claim 1,
Step 1) is a method for producing a frontal tofu, characterized in that the whole soymilk is heated to 55-70 ℃ to add the coagulant and enzyme.
The method of claim 1,
The non-enzymatic coagulant in step 1) is at least one selected from the group consisting of magnesium chloride, magnesium sulfate, calcium chloride, calcium sulfate, gucono delta lactone (GDL), lumber salt and calcium sulfate .
The method of claim 1,
The step 1) further comprises the step of crushing the codified soybean milk curd within 2-10 minutes from the addition of the coagulant and enzyme.
The method of claim 1,
Step 2) is the manufacturing method of the head tofu, characterized in that carried out at a temperature of 65-80 ℃.
The method of claim 1,
Step 2) is the manufacturing method of the frontal head, characterized in that performed for 10-30 minutes.
The method of claim 1,
Step 3) is a method for producing a frontal head, characterized in that performed for 40-80 minutes.
The method of claim 1,
Step 3) is a method for producing a frontal head, characterized in that the pressure is applied to 100 parts by weight of the frontal milk until the frontal portion is 50-70 parts by weight.

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