KR20160077988A - Preparation Method of Frozen Soybean Curd - Google Patents

Abstract

According to the present invention, soaked beans are crushed through a general method for producing tofu, and are boiled at 99-106°C for 5-7 minutes through a steaming process. Through a filtering process, bean-curd dregs are removed therefrom, and coagulation is performed thereon by adding, with respect to 100 wt% of 80-95°C soymilk, 0.1-2.0 wt% of a coagulant, 1.0-10.0 wt% of trehalose, and 0.1-0.5 wt% of oxidized starch produced from any one selected from potato starch, tapioca starch, flour starch, corn starch, rice starch, and sweet potato starch. A coagulated bean curd is compressed in a molding frame, is molded into a size which can be easily cooled, and is rapidly cooled. Rapid cooling is performed at a material temperature of 10 to 17°C, and produced frozen tofu is stored under 18°C.

Description

Preparation Method of Frozen Soybean Curd < RTI ID = 0.0 >

The present invention relates to a method of manufacturing a frozen tofu which prevents destruction of tofu tissue due to volume expansion of water in frozen tissue and minimizes drip rate during thawing.

According to the Food Hygiene Law of Korea, tofu is made by coagulating soymilk obtained by using soybean curd as its main ingredient, and refers to tofu, frontal soybean, yuba, and processed tofu.

Tofu is a long-tradition processed food widely consumed as a rich source of protein in Korea, China and Japan. It is the most common processed food of soybean, rich in vegetable protein, and generally has 80 ~ 85% moisture content of tofu, about 9.0% protein, about 5.5% lipid and about 1.5% It is a high-protein food with 40% of its content, and it is a food rich in essential amino acids such as lysine, which is likely to be inadequate in cereal-based diet. In addition, lecithin is contained in the tofu, which is known to be very beneficial to the fetal brain development.

 In addition, saponin, lecithin, tocopherol and phenolic acid contained in soybeans have been reported to be effective in the reduction of blood cholesterol, inhibition of lipid peroxidation, antioxidant activity, prevention and treatment of cerebrovascular and heart diseases ( Kim, Jun Hee et al., Antioxidant properties of tofu, bean curd and pure water according to the production of tofu added with snow bean, Korean Journal of Food Science and Nutrition, 36 (11), 1431 ~ 1435, 200), isoflavone is anti- (3) 224 ~ 237, 2011). (2) Meta-analysis of the efficacy of isoflavones for breast cancer. Tofu, which has a very high value as a food, has a disadvantage that it easily deteriorates and decays because it has many moisture and proteins. Therefore, in order to enhance preservability, the tofu is frozen or dried to give a shelf-life. The tofu is not easily restored, and it is very difficult to realize the original texture and taste of tofu even if it is restored. Since the protein, which is the main food ingredient of raw tofu, is a porous structure, many attempts have been made to prevent the frozen denaturation of the tofu, since frozen or dried and then reconstituted makes it feel unique and rough like a sponge.

Prior art related to frozen tofu is Korean Patent No. 10-0401383 (Continuous production method of tofu and its apparatus) thickener and starch, minimizing the part affecting high temperature soybean milk when using gelatin, and consuming coagulant and thickener It is a method for reducing the quantity and for continuous production. The above-mentioned invention is a blend ratio prepared for establishing continuous production process of frozen tofu using starch and thickener such as gelatin, and may cause unevenness of the product due to the decrease of the effect of the thickener at high temperature. The process is further complicated by two or more mixing steps and there is no clear design for the freezing process.

In Japanese Patent Application No. 1995-353677 (method for producing frozen tofu), soybean milk is concentrated to 14% to 20%, and one or two kinds of sugar, dextrin, starch, sugar alcohol and dextrin alcohol are added and reheated It is a recipe of making frozen tofu. The soymilk used in this technology does not use soymilk concentrated by 10% ~ 12% of soymilk. It is applied to the process immediately after the soymilk is prepared and the temperature of soybean milk is maintained at 85 ~ 90 ℃. Trehalose and modified starch are used to keep the free water in the tofu, and it is a technique to minimize the change in the inside and outside of the tissue by using rapid freezing during freezing.

Japanese Patent Application No. 2005-21070 (method for producing frozen tofu) is a method for producing soybean milk which comprises keeping soymilk having a solid content concentration of 10 to 15% by weight at 40 to 50 캜, adding 1 to 5 w / v% / v% of trehalose, 0.1 to 0.5 w / v% of transglutaminase and 0.01 to 10 units of transglutaminase per gram of tofu protein were added and then aged and then heated to 85 to 95 캜 to prepare tofu , And a method of producing a frozen tofu which is characterized by freezing.

When the frozen tofu of the conventional technology is examined, it is widely known that the frozen tissue of the tofu occurs when protein denaturation occurs and the sponge of the texture of the tissue is generated. Numerous attempts have been made so far to prevent frozen denaturation of tofu, that is, to give frozen frozen tolerance.

In the early 1975s, Japanese Patent Publication No. 1979-122755 and an emulsifier were prepared by emulsification together with soybean protein, water and oil having a content of starch and / or carbonate and protein of 50% or more, Japanese Patent Application Laid-Open No. 1979-145247 discloses a method of dissolving in soymilk followed by emulsifying together with soybean protein, water and oil, and then heating to make a tofu and freezing it.

In recent years, Transglutaminase (hereinafter referred to as TG) is the head manufacturing method comprising the starch, protein, sugar and TG such as a soybean milk since found that the freezing resistance of the head and the effective treatment of frozen Japanese Laid-Open Patent Publication No. 1994-217729 In addition to the soy milk before Japanese Patent Application Laid-Open No. 1994-269257 discloses a method for producing soymilk containing 10% or more solid soybean milk at a temperature of 60 ° C or higher, There has been reported a method of manufacturing a tofu in which two or more kinds of coagulants are added to adjust the tofu, followed by freezing.

In addition, Korean Patent No. 10-0447011 (Tofu product having excellent resistance to frost formation and method for producing the same), Japanese Patent Application Laid-Open No. 2003-325123 (Method for producing frozen tofu), Japanese Patent Application Laid-Open No. 2003-225064 (Frozen- And a manufacturing method thereof), but the technical structure is different from that of the present invention.

It is an object of the present invention to provide a method for manufacturing a frozen tofu which has no dripping phenomenon due to the dehydration even when frozen and thawed after manufacturing the frozen tofu and has no unique quality and roughness like rough sponge due to frozen deformation do.

General tofu has a lot of moisture and protein, so it is easily deteriorated and decayed, so there is economic loss due to short circulation period. In order to solve such problems, it is difficult to restore the original texture and taste of the tofu because it can not be easily restored even if it is dried or frozen. In order to solve the above problems, the present invention provides trehalose, which is a hydrolyzable saccharide, and low starch oxidized starch together from the coagulation reaction stage to maintain the quality of the tofu, and the expansion of the tofu and freeze- . Also, it can be applied to mass production process of frozen tofu by applying rapid freezing device and cutting device during the process.

The frozen tofu manufactured according to the present invention has the effect of maximizing consumer convenience based on the improvement of the storage property of the product and the convenience of use by minimizing the dripping during defrosting and thawing due to the expansion of moisture volume during freezing.

1 is a view illustrating a manufacturing process of a frozen head according to the present invention.
Fig. 2 is a tofu manufactured by the present invention.
Figure 3 is an amylograph of a 6% oxidized starch solution used in the present invention.

The frozen tofu pursued by the present invention uses soymilk prepared by immersing, grinding, expanding and bifurcating soybeans according to a known technology as a raw material, and is produced by adding Trehalose and newly developed modified frozen starch (Floset Light 150) is an oxidized starch which is excellent in frozen aptitude. It is a low viscosity modified starch with a viscosity of 20% aqueous solution of 180 ~ 280 cps, prevents separation from soymilk due to a sudden increase in viscosity, 3), it does not affect the viscosity and turbidity of the mixture, but forms a very thin film on the surface of the soybean protein, so that the drip phenomenon can be prevented after freezing. Unlike conventional techniques, unmodified white powder, less than 13% moisture, and pH 4.5 ~ 7.0 are added to the coagulation process of common soy milk (coagulant mixing process) unlike the conventional technology. There is no advantage. In addition, since modified starch which does not increase the viscosity at high temperature was developed and developed, there is no need for a separate process for starch hydrolysis. The drip phenomenon, which was difficult to solve by the prior art, was improved in comparison with the oxidized starch, crosslinked starch and ester starch used in the present invention, thereby inventing the present invention. That is, the frozen tofu embodying the present invention progresses to a general tofu production process without further addition of a specific process, proceeds to molding, then rapidly cooling, followed by cutting and packaging. Therefore, soy milk is not concentrated and used as in the prior art, and the soy milk temperature condition is maintained at a low temperature for inhibiting starch gelatinization and enzymatic reaction, and then the sterilization process is not performed again.

In the present invention, a common coagulant may be used, but magnesium chloride or sodium chloride may be used. However, without using a binder such as transglutaminase, gellan gum or collagen, which is applied in the prior art, Is a key technology. However, trehalose with water holding capacity or newly developed modified starch is added to minimize tissue change during thawing after rapid cooling. In the process of adding the coagulant, the soy milk temperature is 80 to 95 ° C, the coagulant agitation time is 20 seconds, and the aging time is 10 to 60 minutes.

The thus prepared tofu is added to a rapid cooling system of alcohol chiller, cooled to within 1 to 10 minutes, and then cut and packaged to be stored at below 18 ° C.

The frozen tofu of the present invention is a method for producing a frozen tofu capable of mass production which can apply the conventional tofu manufacturing apparatus as it is. The finished frozen tofu is characterized by the difference in the texture of the existing tofu when applied with thyme, hot water, or infusion during thawing.

≪ Examples 1-3 >

Raw soybeans are washed with a stoning machine after removing foreign matter, and then transferred to a tilling tank to carry out the process. Soybean can be called for 8-10 hours in summer and 14-16 hours in winter. It is preferable to keep soybean at 23 ~ 28 ℃ for 8 ~ 10 hours depending on bean quality. Soak the so-called beans, which have been dumped, at a concentration of 9 ~ 13% by weight while adding water to make the ratio of bean and water 1: 1. At this time, the temperature condition of the soy milk is increased to 99 ~ 106 ℃ for 5 ~ 7 minutes. After the addition, the beige is removed through filtration process, and natural coagulant, trehalose and modified starch can be added to soybean milk at 80 to 95 ° C to carry out the coagulation reaction. At this time, trehalose is added by 5 ~ 10% (relative to the weight of soy milk) and 0.5 ~ 5% (relative to the weight of soy milk). After the solidification reaction, the mixed tofu curd was squeezed through a molding process in a tofu molding mold and molded into a size of 40 cm * 30 cm * height 2 cm (weight about 2 kg). As a control, unfrozen tofu made with known technology was used.

≪ Test Example 1 >

In the sensory test of the present invention, 10 sensory test workers (5 male and 5 female) were subjected to sensory evaluation such as taste, smell, texture, and taste for each of the tofu prepared in Examples 1 to 3, And the modified starch was not added). The results are shown in Table 1 below.

 Evaluation of freezing sensory evaluation according to addition amount of trehalose and modified starch division Example 1 Example 2 Example 3 Control additive
(%) Natural coagulant 0.7 0.7 0.7 0.7 Trehalose 5.0 8.0 10.0 - Modified starch 5.0 3.0 3.0 - Sensuality
inspection
(Full scale; 5 points) Texture (texture) 4.5 4.4 4.4 4.5 smell 4.5 4.5 4.5 4.4 flavor 4.5 4.4 4.4 4.4 Comprehensive preference 4.5 4.4 4.4 4.5

As shown in Table 1, the texture sensation was slightly different depending on the addition amount of trehalose and modified starch. The sensory evaluation results of the odor and taste were similar to those of the control in Example 1, Able to know.

≪ Examples 4 to 9 >

The head of 40 * 30 cm * 2 cm in height, which was prepared under the conditions of Example 1 selected from Examples 1 to 3, was cooled through a rapid cooling process and then frozen. The tofu of this example can be cooled in an aseptic clean zone at a room temperature of 20 to 25 ° C at a product temperature of 50 ° C to 60 ° C to use an additional cooling device such as an air-cooled tunnel freezer or a spiral freezer and a rapid freezer, , And the time was compared for 3 to 10 minutes. The alcohol chiller used herein was kept at -35 캜 to 50 캜, but the temperature applied to the examples was kept at 35 캜. When the product was frozen for 3 to 10 minutes, the surface temperature of the product was 2 ° C to -18 ° C and the deep temperature was 0 ° C to 5 ° C. The cooled tofu was cut in the form of 2 * 2 * 2 cm (width * length * height), packed and stored frozen. The storage period may be more than one year, but taking into account the safety of the food, it may be recommended to eat it within 6 months.

≪ Test Example 2 > Measurement of cooling temperature

The surface temperature of the product was measured after completion of the alcohol cooling process using an infrared thermometer and the deep temperature was measured after the probe thermometer was inserted into the deep position using the destructive test method.

Cooling experiment using alcohol chiller division Before input
Product temperature (℃) Cooling temperature
(° C) Political time
(minute) product
Surface temperature (℃) product
Deep temperature (℃) Example 4 60 -35 3 -2 5 Example 5 60 -35 5 -4 3 Example 6 60 -35 10 -7 0 Example 7 50 -35 3 -5 3 Example 8 50 -35 7 -10 -2 Example 9 50 -35 10 -18 -5

The sensory evaluation was carried out as in Test Example 1 of the product of Examples 4 to 9 which was stored frozen at 18 ° C or less for 7 months. The sensory evaluation was carried out at a temperature of 50 ° C in Example 8 and Example 9 for 7 to 10 minutes After thawing, texture was best at 4.3 ~ 4.5, and the drip rate was lower as the rapid cooling temperature was lower.

≪ Test Example 3 >

The drip rate was measured by taking an 8 g sample of frozen tofu of 2 * 2 * 2 cm (width * length * height) and thawing it at 23 ~ 25 ℃ at room temperature to measure the amount of water coming out from the head to 3 decimal places. .

Quality evaluation table of frozen tofu after freeze storage After thawing Product weight (g) Drip amount (g) Drip rate (%) Texture (texture) Example 4 9 5.2 57.8 2.1 Example 5 9 3.8 42.2 2.8 Example 6 9 0.7 7.8 4.2 Example 7 9 2.8 31.1 2.5 Example 8 9 0.5 5.6 4.3 Example 9 9 0.4 0.4 4.5

Although the preferred embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that various modifications, additions and substitutions are possible, without departing from the scope and spirit of the invention as disclosed in the accompanying claims. It will be understood that the present invention can be changed. As a control, unfrozen tofu made with a known technique as in Examples 1 to 3 was used.

The present invention is a frozen tofu capable of mass production in the same facility as a general tofu manufacturing process, and has excellent texture, flavor and appearance after defrosting. Also, it is possible to extend the distribution period of tofu through freezing storage, thereby reducing the economic loss due to corruption and contributing to the development of the food industry.

Claims (7)

A method for producing soybean milk, comprising the steps of: adding soybean oil to a soybean oil; grinding the soybean soaked in soybeans; adding soybean oil to the soymilk; A step of rapidly cooling the molded head portion, a step of cutting the cooled head portion, and a step of freezing and storing the molded head portion. The method of claim 1, wherein the oxidized starch is a modified starch selected from the group consisting of potato starch, tapioca starch, wheat starch, corn starch, rice starch and sweet potato starch. The method of claim 1, wherein 0.1 to 2.0 wt% of a coagulant, 1.0 to 10.0 wt% of trehalose, and 0.1 to 5.0 wt% of oxidized starch are added to 100 wt% of soybean milk. The method of claim 1, wherein the step of adding the coagulant, trehalose and oxidized starch is carried out at a soymilk temperature of 80 to 95 占 폚. The method according to claim 1, wherein the soybean milk has a solid concentration of 9 to 12% by weight. The method of claim 1, wherein the rapid cooling is performed by cooling the product at a temperature of 10 캜 to 17 캜 and storing the product at a temperature of 18 캜 or lower. The method according to claim 1, wherein the frozen product is rapidly cut into rectangular, elliptical and cylindrical shapes each having a square of 0.1 to 10 cm, a length of 0.1 to 10 cm, a height of 0.1 to 10 cm, a diameter of 0.1 to 10 cm, Wherein the freeze-dried tofu is produced by a method comprising the steps of:

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