KR20130004179A - Preparation method for novel food comprising soybean with improved springiness and resilience - Google Patents

Abstract

PURPOSE: A manufacturing method of soybean-containing food is provided to prevent the oil splash when stir frying tofu by having excellent water holding property with physical properties of stiffness, elasticity, and softness. CONSTITUTION: Water is added to soybeans to immerse the soybeans. The soaked soybeans are dredged, and water is added again to pulverize. The pulverized soybeans are pressure-cooked. The pressure-cooked soybeans are filtered and cooled to produce soymilk. The soymilk and egg albumen powder are mixed through agitation. The egg albumen and soymilk mixed solution is sealed and packaged in a packing container. The center of the packaged egg albumen and soymilk mixed solution is heated for 10-120 minutes at 65-90 deg. C. Gel obtained by 5wt% of egg albumen powder solution has 700-1300g/cm^2 of gel strength. The egg albumen powder is heat denaturalized egg albumen powder. The heat denaturalized egg albumen powder is dried by at least one method of spray drying, hot air drying, and drum drying of raw egg albumen. The heat denaturalization is done either before or after the drying of raw egg albumen. The soymilk is added after egg albumen powder is hydrated. The egg albumen powder is decompressed as agitate at high speed to remove bubbles. In the step of mixing the egg albumen powder to the soybean by agitating, at least one of coagulating agent, bittern, refined salt, and protein crosslink enzyme is added. The concentration of soymilk is 9-13 brix.

Description

Preparation method for novel food comprising soybean with improved springiness and resilience}

The present invention relates to a method for producing soy-containing foods having improved elasticity and cohesiveness and excellent water-retaining properties compared to general tofu.

Conventionally, the packaged tofu in mass production is sold after being marked for use such as upset and stew. However, in the case of upset tofu, it is difficult to cook because the tofu is broken when the tofu is broken due to lack of elasticity and cohesiveness. The risk of burns remains due to oil splashing, and consumers are still uncomfortable due to the hassle of handling the filling in advance when unpacking.

The present inventors have conducted numerous studies and studies to provide a firm, elastic and soft tofu, and after mixing egg white powder with soy milk and heating, filling packaging without using the molding pressing process in the conventional tofu manufacturing process The present invention has been completed by knowing that it is possible to provide a soy-containing food having excellent water-retaining property, which does not splash when the tofu is poured while embodying a hard, elastic and soft physical property only by the process.

An object of the present invention is to provide a manufacturing method of a soy-containing food having a hard, elastic and soft physical properties, excellent water retention, so that oil does not splash when the tofu is poured.

Soybean-containing food production method of the present invention, the step of soaking soybeans by adding water to soybeans; Extracting soybeans soaked in water in the soaking step and crushing soybeans by adding water again; Increasing the soy flour obtained in the grinding step; Filtering and cooling the cooked soy flour to produce soymilk; Mixing the soymilk and egg white powder with stirring; Packing the egg white powder and the soy milk mixture in a packaging container and sealing the package; And heating to maintain the central temperature of the packaged egg white powder and soymilk mixture at 65 to 90 ° C. for 10 to 120 minutes or more.

In the manufacturing method of soybean-containing food of the present invention, the egg white powder is characterized in that the gel strength of the gel prepared from the heat-modified 5% by weight solution is 700 to 1300 g / cm ² .

In the preparation method of soy-containing food of the present invention, the egg white powder is characterized in that the gel strength of the gel prepared from the heat-modified 5% by weight solution is 900 to 1200 g / cm ² .

In the production method of soy-containing food of the present invention, the egg white powder is characterized in that the heat-denatured egg white powder.

In the production method of soy-containing food of the present invention, the heat-modified egg white powder is characterized in that the raw egg white is dried by any one method of spray drying, hot air drying and drum drying.

In the preparation method of soy-containing food of the present invention, the raw egg white is characterized in that it is thermally denatured before or after drying.

In the manufacturing method of soybean-containing food of the present invention, the step of mixing the soy milk and egg white powder while stirring is characterized in that the high-speed stirring at 300 ~ 5000 rpm.

In the production method of soy-containing food of the present invention, the soy milk and egg white powder is characterized by removing the foam by reducing the pressure while stirring at high speed.

In the manufacturing method of soybean-containing food of the present invention, the soymilk is characterized in that the addition of any one or more of the coagulant, liver water, purified salt and protein cross-linking enzyme in the step of mixing while stirring the egg white powder.

In the manufacturing method of soybean-containing food of the present invention, after the step of mixing the soy milk and egg white powder while stirring, the egg white powder and soy milk mixture is immediately packed and sealed in a packaging container without a curd crushing process, a molding process or a pressing process. Characterized in that performing the step.

In the production method of soy-containing food of the present invention, the concentration of the soy milk is characterized in that 9 to 13 brix.

In the method for producing soy-containing food of the present invention, the soymilk and egg white powder are mixed with stirring, characterized in that 3 to 9 parts by weight of egg white powder is mixed with 100 parts by weight of the soy milk.

In the production method of soy-containing food of the present invention, the central temperature of the packaged egg white powder and soy milk mixture is characterized in that it is heated for 5 to 60 minutes at 70 ~ 80 ℃.

In addition, the soy-containing food of the present invention is a water content of 80 to 85% by weight, prepared by heating a mixed solution of 3 to 9 parts by weight of egg white powder to 100 parts by weight of soy milk, hardness (hardness) is 3 to 5 N, elasticity ( Semi-solid with springiness of 0.95 to 1.05 and resilience of 0.5 to 0.6.

In the soybean-containing food of the present invention, the concentration of the soy milk is 9 to 13 brix, and the egg white powder is characterized in that the gel strength of the gel prepared in a 5% by weight solution is 900 to 1200 g / cm ² .

Soy-containing food of the present invention is characterized in that the tofu packaging tofu.

According to the manufacturing method of the soy-containing food of the present invention, the soy-containing food can be prepared hard and excellent elasticity and soft inside, improved physical function compared to the general tofu, and also the water retention is increased compared to the general tofu to add tofu When the oil does not splatter, unlike ordinary tofu can be filled and packaged without going through a molding, pressing process.

Soybean-containing food production method of the present invention, the step of soaking soybeans by adding water to soybeans; Extracting soybeans soaked in water in the soaking step and crushing soybeans by adding water again; Increasing the soy flour obtained in the grinding step; Filtering and cooling the cooked soy flour to produce soymilk; Mixing the soymilk and egg white powder with stirring; Packing the egg white powder and the soy milk mixture in a packaging container and sealing the package; And heating to maintain the central temperature of the packaged egg white powder and soymilk mixture at 65 to 90 ° C. for 10 to 120 minutes or more.

First, soybeans are soaked by adding 2 to 15 times the weight to the soybeans, preferably 3 to 10 times the water. Soaking time is carried out for 2 to 24 hours, preferably 3 to 12 hours.

Next, after the soybeans are taken out, the soybeans are coarsely pulverized after adding 3 to 8 times the weight of soybeans, preferably 4 to 6 times the water. Coarse grinding may be carried out according to a conventional soymilk production method, and may be carried out using a general soybean grinder, for example, a chopper mill used for making soymilk. It is also possible to add an antifoaming agent during coarse grinding. Antifoaming agent can be used without limitation so long as it is a food defoaming agent commonly used in the production of tofu. For example, a fatty acid antifoaming agent, a silicone antifoaming agent, or a high-oxidation oil-based (palm oil-based) antifoaming agent may be used. The antifoaming agent may be added in an amount of 0.002 to 0.2 parts by weight based on 100 parts by weight of the total weight of soybean and water.

Next, the soy coarse ground powder is increased. At this time, the steam is preferably performed at 85 to 110 ° C. for 1 to 10 minutes. More preferably, it is carried out at 100 ℃ for 6 to 10 minutes.

Next, when the steaming is completed, the soy coarse ground powder may be filtered and cooled to prepare a non-containing soy milk in which part of the non-fat is removed. Preferably from 2 to 10% by weight, more preferably from 5 to 6% by weight of the sebum may be removed based on the total weight of the soy coarse powder through conventional filtration known in the art. The concentration of the soymilk prepared above is 9 to 13 brix, preferably 10 to 12 brix. If the soymilk concentration is out of the above range, the desired physical properties, in particular hardness, in the present invention cannot be obtained.

Next, the soy milk and egg white powder prepared through the egg white powder hydration process are mixed while stirring. Egg white powder of the present invention is the gel strength of the gel is 700 to 1300 g / cm ² , more preferably by diluting a high-gel egg powder of high gel strength and high gel strength with a 5 wt% solution The egg white powder, which is 900 to 1200 g / cm ² , is heat-modified to obtain the gel strength. If the gel strength is out of the above range, it is difficult to obtain hardness, elasticity and cohesiveness among the desired physical properties, and in particular, when the yolk powder having a gel strength of less than the above range is used as the yolk powder or the yolk solution that is not thermally denatured, it is difficult to achieve the desired physical properties. The heat-denatured egg white powder of the present invention is dried by one of spray drying, hot air drying and drum drying, rather than a drying method that does not involve heating such as freeze drying. In addition, the heat-denatured egg white powder may be heat-denatured during the drying process, but may also be heat-denatured by heat treatment before or after drying the raw egg white. The heat treatment temperature for heat denaturation is preferably at least 65 ° C., which is the heat denaturation temperature of the egg white protein, and when it exceeds 80 ° C., the gel strength is lowered, so it is 65 to 80 ° C., preferably 70 to 75 ° C.

The soy milk and egg white powder is mixed with 3 to 9 parts by weight, preferably 4 to 8 parts by weight of egg white powder to 100 parts by weight of the soy milk.

Next, the centralized temperature of the packaged egg white powder and soy milk mixture is maintained at 65 to 90 ° C. for at least 10 to 120 minutes to coagulate the mixed solution. Preferably, the central temperature of the packaged egg white powder and soy milk mixture is heated at 70 to 80 ° C. for 5 to 60 minutes.

Since egg white powder prevents uniform mixing with the soymilk while forming a bubble when stirring, it is preferable to stir at high speed at 300 to 5000 rpm, preferably 500 to 4000 rpm. A homomixer can be used for high speed agitation.

In order to remove bubbles during the high speed stirring of egg white powder, it is preferable to remove the bubbles by depressurizing the stirring tank containing the mixed liquid.

In the present invention, it is possible to prepare soy milk-containing foods similar to tofu without adding a coagulant powder and stirring with soy milk, followed by heat treatment, without using a coagulant or the like, which is usually used to prepare tofu. In the step of mixing with stirring, any one or more of a coagulant, a liver water, a purified salt, and a protein crosslinking enzyme may be further added. Coagulants may be used without limitation as long as they are conventionally used to prepare tofu. For example, magnesium chloride, GDL (gluconodeltalactone), lumber salt, calcium sulfate and the like can be used. Preferably, 0.2 to 0.4 parts by weight of magnesium chloride, 0.1 to 1.0 parts by weight of natural liver, 0.05 to 0.3 parts by weight of refined salt, and 0.05 to 0.3 parts by weight of GDL may be used with respect to 100 parts by weight of egg white powder and soy milk mixture. In addition, the protein cross-linking enzyme may be used without limitation so long as it is an enzyme commonly used in the preparation of tofu, preferably a transglutaminase may be used. The protein crosslinking enzyme is preferably added in an amount of 0.1 to 0.8 parts by weight based on 100 parts by weight of the egg white powder and the soy milk mixture.

Next, after the step of mixing the soy milk and egg white powder while stirring, the egg white powder and soy milk mixture is directly packed into a packaging container and sealed and packaged without a curd crushing process, a molding process or a pressing process.

Soy-containing food of the present invention prepared by the above method has a water content of 80 to 85% by weight, similar to conventional tofu, the hardness (hardness) 3 ~ 5 N, the springiness (0.95 ~ 1.05, cohesive force ( resilience is 0.5 ~ 0.6, and excellent hardness, elasticity and cohesiveness compared to normal tofu.

Soy-containing food of the present invention can be used as general tofu, steamed tofu regardless of the use, but has a physical property particularly suitable for use as a tofu packaging tofu.

Hereinafter, the present invention will be described in detail with reference to Examples and Experimental Examples. However, the following Examples and Experimental Examples are merely illustrative of the present invention, and the present invention is not limited to the following Examples and Experimental Examples.

Preparation Example 1: Preparation of Soybean Processed Foods with Different Soymilk Concentrations

A constant water was added to 100 kg of soybean in an amount of 5 times the weight of soybean and soaked for about 5 hours. A constant was added to the hydrated soybean in an amount of 4 times the weight of soybean, and then coarsely crushed with a crusher. After cooking for 5 minutes at 100 ° C., the sebum was removed using a filter. Then cooled to 10 ℃ using a cooler. This produced 12 brix soymilk. 4 parts by weight of gel strength 1200 g / cm ² of a gel prepared by heating a solution of a high gel type egg white powder prepared by spray drying at 100 parts by weight of the soymilk (5% by weight of a diluted solution), transglutaminase 0.2 parts by weight and 0.3 parts by weight of magnesium chloride are added and mixed with stirring for 60 minutes while reducing the pressure at 1000 rpm. After filling and sealing the packaging container, the packaging container is heated at 70 ° C. for 20 minutes and then heated to 10 ° C. Soybean processed foods of Example 1 were prepared by cooling.

Prepare soybean processed foods in the same manner as in Example 1, but add 5 parts by weight of egg white powder, and manufactured soybean processed foods using 8, 9, 10, 11, 12 and 13 brix soymilk instead of 12 brix soymilk. It was.

Preparation Example 2: Preparation of Soybean Processed Foods According to Egg White Powder Content

Prepared soybean processed foods in the same manner as in Example 1, but using soybean milk of 10 Brix, after mixing the egg white powder content adjusted to 0, 3, 5, 8 and 10 parts by weight to prepare soybean processed foods.

Preparation Example 3: Preparation of processed soybean meal mixed with soymilk after hydrating egg white powder

Prepare soybean processed foods as in Example 1, but dissolve egg white powder in water to prepare a 24% by weight egg white solution, and mixed soybean milk 100 parts by weight to include 3 and 5 parts by weight based on egg white powder soybean processing Food was prepared.

Preparation Example 4 Preparation of Soybean Processed Foods According to Gel Strength of Egg White Powder

Prepared soybean processed foods in the same manner as in Example 1, but the gel of the gel prepared by heating a solution diluted to 5% by weight of a gel strength of 1200 g / cm ² and a gel strength of 600 g / cm ² in general Egg white powder was mixed at a constant ratio, and soybean processed foods were prepared using egg white powder having gel strengths of 700, 800, 900, 1000 and 1100 g / cm ² , respectively.

Experimental Example 1: Comparison of physical properties of soybean processed foods prepared with different soymilk concentrations

Texture analysis XT-Plus for physical properties of processed soybean foods prepared using 5 parts by weight of 8, 9, 10, 11, 12, and 13 Brix soymilk and egg white powder of Preparation Example 1 ) Was measured using an instrument, and the probe was SMSP / 25f. Specific measurement conditions are as follows.

<TA Setting>

Pre-Test Speed 5.0 mm / sec

- Test Speed 1.0 mm / sec

Post-Test Speed 1.0 mm / sec

Target Mode Strain

-30% strain

Time 2 sec

Trigger Type Auto

Trigger Force 5.0g

-Tare Mode Auto

-Adie. Option On

TA Calibrate-Height

Return Distance 30 mm

Return Speed 10 mm / sec

-Contact Force 1

Sample Size (Sample Size) 20 * 20 * 20 mm was measured by the method and compared.

Soymilk Concentration Hardness Springiness Cohesiveness Gumminess Chewiness Resilience 8 brix Average 3.158 0.914 0.794 2.962 2.911 0.512 S.D. 0.364 0.021 0.022 0.234 0.203 0.012 9 brix Average 3.958 0.954 0.824 3.262 3.111 0.562 S.D. 0.322 0.011 0.012 0.244 0.225 0.007 10 brix Average 3.767 0.949 0.807 3.035 2.882 0.530 S.D. 0.402 0.007 0.016 0.287 0.279 0.015 11 brix Average 4.316 0.950 0.795 3.423 3.247 0.517 S.D. 0.589 0.014 0.020 0.403 0.361 0.012 12 brix Average 4.799 0.950 0.822 3.942 3.745 0.540 S.D. 0.313 0.015 0.007 0.253 0.261 0.007 13 brix Average 5.299 0.960 0.842 4.142 3.945 0.555 S.D. 0.303 0.025 0.010 0.233 0.251 0.017

As shown in Table 1, the soymilk concentration is less than 9 Brix, the strength is less than 4 N, and if it exceeds 12 Brix, soybean processed foods with different hardness than 5 Brix are prepared, the difference is in the mouth There was a greater difference in the texture felt.

Experimental Example  2: Egg white powder  Manufactured by varying the content Of soybean processed foods  Physical property comparison

Physical properties of the soybean processed foods of Preparation Example 2 were measured by the method of Experimental Example 1 and are shown in Table 2.

Egg white powder content Hardness Springiness Cohesiveness Gumminess Chewiness Resilience 0 parts by weight Average 0.797 0.974 0.777 0.619 0.603 0.512 S.D. 0.040 0.012 0.010 0.034 0.035 0.013 3 parts by weight Average 1.585 0.941 0.815 1.291 1.214 0.509 S.D. 0.164 0.008 0.015 0.123 0.119 0.013 5 parts by weight Average 4.799 0.950 0.822 3.942 3.745 0.540 S.D. 0.313 0.015 0.007 0.253 0.261 0.007 8 parts by weight Average 4.844 0.950 0.818 3.959 3.763 0.530 S.D. 0.698 0.027 0.011 0.548 0.541 0.015 10 parts by weight Average 17.140 0.943 0.821 14.043 13.232 0.517 S.D. 1.700 0.025 0.021 1.180 1.122 0.020

As shown in Table 2, when the egg white powder content is less than 4 parts by weight, the hardness, elasticity and cohesion are all out of the range of the present invention, and when the egg white powder exceeds 9 parts by weight, the hardness sharply increases and shows a completely different texture. Confirmed.

Experimental Example  3: Egg white powder  Prepared by mixing after hydration Of soybean processed foods  Physical property comparison

Physical properties of the soybean processed foods of Preparation Example 3 were measured by the method of Experimental Example 1 and are shown in Table 3.

Egg white powder standard content Hardness Springiness Cohesiveness Gumminess Chewiness Resilience 3 parts by weight Average 1.248 0.942 0.829 1.034 0.974 0.558 S.D. 0.033 0.022 0.003 0.025 0.026 0.01 5 parts by weight Average 3.446 0.951 0.833 2.869 2.726 0.558 S.D. 0.417 0.017 0.009 0.336 0.298 0.011

As shown in Table 3, it was confirmed that the soybean processed food of Preparation Example 3 added after hydrating egg white powder was slightly lower in strength compared to Preparation Example 2 when compared with the same egg white powder reference content of Table 2.

Experimental Example  4: Egg white powder  Gel strength Of soybean processed foods  Physical property comparison

Physical properties of the soybean processed foods of Preparation Example 4 were measured by the method of Experimental Example 1 and are shown in Table 4.

Gel strength (g / cm ² ) Hardness Springiness Cohesiveness Gumminess Chewiness Resilience 600 Average 2.982 0.894 0.781 2.923 2.801 0.502 S.D. 0.322 0.011 0.012 0.244 0.225 0.007 700 Average 3.402 0.944 0.814 3.232 3.011 0.532 S.D. 0.322 0.011 0.012 0.244 0.225 0.007 800 Average 3.958 0.954 0.824 3.262 3.111 0.562 S.D. 0.322 0.011 0.012 0.244 0.225 0.007 900 Average 3.767 0.949 0.807 3.035 2.882 0.530 S.D. 0.402 0.007 0.016 0.287 0.279 0.015 1000 Average 4.316 0.950 0.795 3.423 3.247 0.517 S.D. 0.589 0.014 0.020 0.403 0.361 0.012 1100 Average 4.799 0.950 0.822 3.942 3.745 0.540 S.D. 0.313 0.015 0.007 0.253 0.261 0.007 1200 Average 4.928 0.957 0.824 3.922 3.945 0.550 S.D. 0.310 0.014 0.008 0.283 0.266 0.008

As shown in Table 4, in the case of using a general yolk powder having a gel strength of 600 g / cm ² , the hardness, elasticity and cohesiveness were significantly lower than those in the present invention, and the gel strength was 800 g / cm ² or more. It is included in the desired property range. However, even in the case of egg white powder having a gel strength of 700 to 800 g / cm ² , it was expected that the desired physical properties could be achieved by increasing the content of egg white powder.

Comparative example  One

A constant water was added to 100 kg of soybean in an amount of 5 times the weight of soybean and soaked for about 5 hours. A constant was added to the hydrated soybean in an amount four times the weight of the soybean, and then coarsely crushed with a crusher. After cooking for 5 minutes at 100 ° C., the sebum was removed using a filter. Then cooled to 10 ℃ using a cooler. This produced 10 brix of soy milk. After adding 0.8 parts by weight of milky magnesium as a coagulant to 100 parts by weight of soy milk, curd was formed, and the formed curd was crushed to form a tofu and packed by filling the curd. Packaged tofu was prepared through the sterilization and cooling process for general tofu.

Experimental Example  5: Examples and  General tofu and Consortium  Physical property comparison

Physical properties of S-tofu of Example 1, general tofu of Comparative Example 1 and soy sausage were measured by the method of Experimental Example 1 and are shown in Table 5.

division Hardness Springiness Cohesiveness Gumminess Chewiness Resilience General tofu Average
SD 3.392
0.497 0.914
0.04 0.752
0.019 2.552
0.394 2.336
0.412 0.421
0.023 Sausage Average
SD 40.343
4.527 0.94
0.018 0.818
0.028 32.968
3.453 31.021
3.504 0.501
0.028 S-Tofu Average
SD 4.275
0.578 0.975
0.023 0.827
0.012 3.538
0.494 3.453
0.505 0.518
0.023

As shown in Table 5, the hardness was the highest with 40.343 N soybean sausage, and it was found that the hardness was completely different from that of S-tofu and tofu.

On the other hand, S-tofu has been shown to be much harder than normal tofu even through the filling and packing process without going through the molding and pressing process. This means that S-Tofu has a completely different hardness from soybean sausage, and it can be judged that it has similar hardness to general tofu but has improved physical properties. In addition, S-tofu was found to be a new type of soybean processed food that is more rigid than regular tofu with elasticity and cohesiveness similar to or higher than soybean sausage.

Experimental Example  6: Examples and  General tofu and Consortium  Moisture Content Comparison

Compared to the moisture content of the soybean processed food of Example 1 (hereinafter referred to as 'S-tofu'), the general tofu of Comparative Example 1, soybean powder prepared from raw egg powder and separated soybean protein purchased from the market It was.

division S-Tofu General tofu Sausage Water content (%) 84.70 84.96 56.48

As shown in Table 6, the water content of the normal tofu and S-tofu was 84.70% by weight and 84.98% by weight, and there was no significant difference.In the case of soy sausage, 56.48% by weight was different from the tofu by 28% by weight or more. It was measured low. This showed that the S-tofu of Example 1 was completely different in the moisture content from the soybean sausage based on the egg white powder and the separated soy protein, and was similar to the tofu general tofu of Comparative Example 1.

Experimental Example  7: Physical properties of packaged tofu with heating temperature and time

A constant water was added to 100 kg of soybean in an amount of 5 times the weight of soybean and soaked for about 5 hours. A constant was added to the hydrated soybean in an amount of 4 times the weight of soybean, and then coarsely crushed with a crusher. After cooking for 5 minutes at 100 ° C., the sebum was removed using a filter. Then cooled to 10 ℃ using a cooler. This produced 12 brix soymilk. To 100 parts by weight of soy milk, 5 parts by weight of a high-gel egg white powder prepared by spray drying, 0.2 parts by weight of transglutaminase and 0.3 parts by weight of magnesium chloride were added and mixed with stirring for 60 minutes while reducing the pressure at 1000 rpm. , After filling and sealing the packaging container was heated while varying the holding time while maintaining the central temperature of the packaging container at 70 ℃ and cooled to 10 ℃ to prepare soybean processed foods.

Table 7 below shows the results of measuring physical properties of processed soybeans at different core temperature holding times.

center
Temperature Testid Hardness Springiness Cohesiveness Gumminess Chewiness Resilience Less than 10 minutes
maintain Average
SD 1.585
0.164 0.941
0.008 0.815
0.015 1.291
0.123 1.214
0.119 0.509
0.013 10-20 minutes
maintain Average
SD 4.131
0.477 0.959
0.022 0.821
0.018 3.386
0.346 3.246
0.334 0.549
0.015 20-30 minutes
maintain Average
SD 4.465
0.408 0.963
0.04 0.83
0.016 3.708
0.29 3.565
0.296 0.546
0.011

As shown in Table 7, a product of a certain quality cannot be produced unless the central temperature of the finished product is maintained for more than 10 minutes at 70 ℃ or more. This is related to the gelation of egg white, and it can be seen that gelling of egg white is a close factor in the formation of tofu.

Experimental Example  8: sensory evaluation

Five-point scale palatability test was performed on 10 sensory test personnel trained on the S-head of Example 1 and the general head of Comparative Example 1. The palatability test was performed on a 5-point scale, and the results are shown in Table 8.

Item flavor Beany Resilience Softness stiffness Likelihood S-Tofu 4.2 1.5 4.5 3.9 4.0 4.2 General tofu 3.6 3.8 3.6 3.7 3.0 3.5

As shown in Table 8, S-tofu of Example 1 prepared according to the present invention was found to be excellent overall in the taste, soybeany degree, elasticity, softness, firmness, palatability of tofu. The method of manufacturing tofu according to the present invention by adding the egg white powder to heat solidification, improve the physical properties and taste that can be felt in general tofu and can reduce the smell of soybean. As a result, it was possible to provide tofu with a firm, elastic and soft texture with improved physical properties.

Claims (16)

Soaking the soybeans by adding water to the soybeans; Extracting soybeans soaked in water in the soaking step and crushing soybeans by adding water again; Increasing the soy flour obtained in the grinding step; Filtering and cooling the cooked soy flour to produce soymilk; Mixing the soymilk and egg white powder with stirring; Packing the egg white powder and the soy milk mixture in a packaging container and sealing the package; And heating the central temperature of the packaged egg white powder and soymilk mixture to be maintained at 65 to 90 ° C. for at least 10 to 120 minutes. The method of claim 1, wherein the egg white powder has a gel strength of 700 to 1300 g / cm ² of a gel prepared as a 5% by weight solution. The method of claim 2, wherein the egg white powder has a gel strength of 900 to 1200 g / cm ² of a gel prepared from a 5% by weight solution. The method of claim 2, wherein the egg white powder is a heat-modified egg white powder. The method of claim 4, wherein the heat-modified egg white powder is dried raw egg white by any one method of spray drying, hot air drying and drum drying. The method of claim 5, wherein the raw egg white is heat-modified before or after drying. The method for producing soy-containing foods according to claim 1, wherein the egg white powder is hydrated and added to soy milk. The method for producing a soybean-containing food product according to claim 7, wherein the egg white powder is subjected to high pressure stirring under reduced pressure to remove bubbles. The method for preparing soybean-containing foods according to claim 1, wherein at least one of a coagulant, a liver water, a purified salt, and a protein cross-linking enzyme is further added to the soymilk while stirring the egg white powder. The method of claim 1, wherein after the step of mixing the soy milk and egg white powder while stirring, the step of filling and sealing the egg white powder and soy milk mixture directly into a packaging container without a curd crushing process, a molding process or a pressing process is performed. Method for producing a soy-containing food, characterized in that. The method for producing soy-containing food according to any one of claims 1 to 10, wherein the concentration of soy milk is 9 to 13 brics. The method of any one of claims 1 to 10, wherein the soymilk and egg white powder in the step of mixing while stirring soymilk 100 parts by weight of 3 to 9 parts by weight of soy milk powder, characterized in that the preparation of soy-containing food Way. The method for producing soy-containing food according to any one of claims 1 to 10, wherein the packaged egg white powder and the soy milk mixture are heated at a central temperature of 70 to 80 ° C. for 5 to 60 minutes. Water content of 80 to 85% by weight, hardness of 3 to 5 N, springiness of 0.95 to 1.05, cohesive force, prepared by heating a mixed solution of 3 to 9 parts by weight of egg white powder to 100 parts of soymilk. Semi-solid soybean-containing food, characterized in that (resilience) is 0.5 ~ 0.6. 15. The soybean-containing food product according to claim 14, wherein the concentration of soy milk is 9 to 13 brix, and the egg white powder has a gel strength of 900 to 1200 g / cm ² of a gel prepared from a 5% by weight solution. 15. The soy-containing food according to claim 14, which is a tofu-packed tofu.