KR20170051993A - Coagulating agent for bean curd and method of producing bean curd by using the same - Google Patents
Coagulating agent for bean curd and method of producing bean curd by using the same Download PDFInfo
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- KR20170051993A KR20170051993A KR1020150153829A KR20150153829A KR20170051993A KR 20170051993 A KR20170051993 A KR 20170051993A KR 1020150153829 A KR1020150153829 A KR 1020150153829A KR 20150153829 A KR20150153829 A KR 20150153829A KR 20170051993 A KR20170051993 A KR 20170051993A
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- South Korea
- Prior art keywords
- coagulant
- tofu
- composition
- head
- inorganic salt
- Prior art date
Links
- 239000000701 coagulant Substances 0.000 title claims abstract description 120
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 85
- 239000000203 mixture Substances 0.000 claims abstract description 115
- 229910017053 inorganic salt Inorganic materials 0.000 claims abstract description 37
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 27
- 238000004519 manufacturing process Methods 0.000 claims abstract description 21
- 239000001993 wax Substances 0.000 claims description 37
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims description 16
- 235000013322 soy milk Nutrition 0.000 claims description 10
- 229910001629 magnesium chloride Inorganic materials 0.000 claims description 8
- 235000013871 bee wax Nutrition 0.000 claims description 7
- 239000012166 beeswax Substances 0.000 claims description 7
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 6
- 239000004203 carnauba wax Substances 0.000 claims description 6
- 235000013869 carnauba wax Nutrition 0.000 claims description 6
- 239000004170 rice bran wax Substances 0.000 claims description 6
- 235000019384 rice bran wax Nutrition 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 5
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 3
- 239000001110 calcium chloride Substances 0.000 claims description 3
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 3
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 3
- 235000019341 magnesium sulphate Nutrition 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 2
- 244000068988 Glycine max Species 0.000 abstract description 18
- 235000010469 Glycine max Nutrition 0.000 abstract description 18
- 239000000796 flavoring agent Substances 0.000 abstract description 15
- 235000019634 flavors Nutrition 0.000 abstract description 15
- 238000005345 coagulation Methods 0.000 abstract description 9
- 230000015271 coagulation Effects 0.000 abstract description 9
- 235000013336 milk Nutrition 0.000 abstract description 8
- 239000008267 milk Substances 0.000 abstract description 8
- 210000004080 milk Anatomy 0.000 abstract description 8
- 239000006185 dispersion Substances 0.000 description 14
- -1 fatty acid ester Chemical class 0.000 description 14
- 230000000052 comparative effect Effects 0.000 description 10
- 235000014113 dietary fatty acids Nutrition 0.000 description 10
- 238000011156 evaluation Methods 0.000 description 10
- 239000000194 fatty acid Substances 0.000 description 10
- 229930195729 fatty acid Natural products 0.000 description 10
- 229920002472 Starch Polymers 0.000 description 7
- 235000005687 corn oil Nutrition 0.000 description 7
- 239000002285 corn oil Substances 0.000 description 7
- 239000003921 oil Substances 0.000 description 7
- 235000019698 starch Nutrition 0.000 description 7
- 239000008107 starch Substances 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 229920000742 Cotton Polymers 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 5
- 239000003995 emulsifying agent Substances 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- 239000003381 stabilizer Substances 0.000 description 5
- 239000013078 crystal Substances 0.000 description 4
- 238000002844 melting Methods 0.000 description 4
- 230000008018 melting Effects 0.000 description 4
- 235000019198 oils Nutrition 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 239000007864 aqueous solution Substances 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 230000001112 coagulating effect Effects 0.000 description 3
- 230000003111 delayed effect Effects 0.000 description 3
- 235000011187 glycerol Nutrition 0.000 description 3
- 229960003656 ricinoleic acid Drugs 0.000 description 3
- FEUQNCSVHBHROZ-UHFFFAOYSA-N ricinoleic acid Natural products CCCCCCC(O[Si](C)(C)C)CC=CCCCCCCCC(=O)OC FEUQNCSVHBHROZ-UHFFFAOYSA-N 0.000 description 3
- 239000003549 soybean oil Substances 0.000 description 3
- 235000012424 soybean oil Nutrition 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 150000005846 sugar alcohols Polymers 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 238000013019 agitation Methods 0.000 description 2
- 150000008064 anhydrides Chemical class 0.000 description 2
- 235000011148 calcium chloride Nutrition 0.000 description 2
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 235000012209 glucono delta-lactone Nutrition 0.000 description 2
- 239000000182 glucono-delta-lactone Substances 0.000 description 2
- 229960003681 gluconolactone Drugs 0.000 description 2
- 150000004687 hexahydrates Chemical class 0.000 description 2
- 230000005923 long-lasting effect Effects 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 238000007711 solidification Methods 0.000 description 2
- 230000008023 solidification Effects 0.000 description 2
- 239000008399 tap water Substances 0.000 description 2
- 235000020679 tap water Nutrition 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 239000004166 Lanolin Substances 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000019774 Rice Bran oil Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 239000012164 animal wax Substances 0.000 description 1
- 239000011324 bead Substances 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 235000011132 calcium sulphate Nutrition 0.000 description 1
- 239000004204 candelilla wax Substances 0.000 description 1
- 235000013868 candelilla wax Nutrition 0.000 description 1
- 229940073532 candelilla wax Drugs 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 239000004205 dimethyl polysiloxane Substances 0.000 description 1
- 235000013870 dimethyl polysiloxane Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000006266 etherification reaction Methods 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- IUJAMGNYPWYUPM-UHFFFAOYSA-N hentriacontane Chemical compound CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC IUJAMGNYPWYUPM-UHFFFAOYSA-N 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 239000000543 intermediate Substances 0.000 description 1
- 235000019388 lanolin Nutrition 0.000 description 1
- 229940039717 lanolin Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000011147 magnesium chloride Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 230000002085 persistent effect Effects 0.000 description 1
- 239000012165 plant wax Substances 0.000 description 1
- 229920000435 poly(dimethylsiloxane) Polymers 0.000 description 1
- 229920005862 polyol Polymers 0.000 description 1
- 150000003077 polyols Chemical class 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 239000008165 rice bran oil Substances 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 239000012178 vegetable wax Substances 0.000 description 1
- 238000001238 wet grinding Methods 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/218—Coagulant
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
PROBLEM TO BE SOLVED: To provide a coagulant composition for head use which satisfactorily satisfactorily stays in the coagulation of soybean milk in a tofu manufacturing process, and which is capable of expressing the original flavor of the tofu derived from the raw soybean and soybean milk to provide.
[Solution] A coagulant composition for head use characterized by being obtained by dispersing an inorganic salt type coagulant for head in a mixture of natural wax and edible oil.
Description
The present invention relates to a coagulant composition for head coagulation for coagulating soymilk, and a method for producing tofu using the same.
Conventionally, inorganic coagulants such as magnesium chloride, magnesium sulfate, calcium chloride or calcium sulfate, and organic acids such as glucono delta lactone have been used as coagulants for head coagulation for coagulating soymilk.
However, when these inorganic salts are used as a coagulant for tofu, production of tofu having a high coagulation speed of soymilk, fine internal homogeneity of the inside of the tofu, abundant water retention, excellent texture and flavor, It is difficult to produce the " sole portion " On the other hand, the glucono-delta lactone has improved coagulability but has a problem in terms of flavor because the acid remains in the finished tofu.
In order to solve these problems, recently, many persistent coagulants for curative tablets have been proposed, which control the coagulation speed of inorganic coagulant coagulant for soybean milk having a high coagulation speed. Examples of such a coagulant for head use include a coagulant composition for head use characterized by containing a coagulant for inorganic salt-based curd, a polyglycerin fatty acid ester and a fat (Patent Document 1), a coagulant for inorganic salt- (Japanese Patent Application Laid-Open No. 2002-3258), a coagulant composition for tofu which is dispersed in an ester and then pulverized by a wet pulverizer, a coagulant for inorganic salt-based tofu, a fatty acid ester of polyglycerin condensed ricinoleic acid ester and polyol, (Patent Document 3), a coagulant composition for a head comprising a mixture of a coagulant for an inorganic salt-based coating and starch and / or a saccharide in a polyhydric alcohol fatty acid ester (Patent Document 4).
These coagulants for tofu are widely used in mass production processes as coagulants for tofu which exhibit sufficient delayed effect in high temperature coagulation in the tofu production process. However, polyglycerin fatty acid esters, polyhydric alcohol fatty acid esters, dextrin and the like are contained in large amounts, and in particular, a large amount of polyglycerin condensed ricinoleic acid ester, which is a strong W / O type emulsifier, It becomes a product with a monotonous flavor that has been lost, resulting in a decrease in the value of tofu.
The present invention relates to a coagulant composition for head use which satisfies a condition in which sufficient stability is required when coagulating soymilk in a tofu manufacturing process and which is capable of expressing the original flavor of the bean derived from the raw soybean and soybean milk And to provide an image processing apparatus.
In order to solve the above problems, the present inventors have intensively studied and, as a result, have found that a coagulant composition for a head made of a specific component has satisfactory durability at the time of solidifying soymilk in a tofu manufacturing process, The present invention has been completed.
That is, the present invention is a coagulant composition for tofu which is obtained by dispersing an inorganic salt-based coagulant for head in a mixture of natural wax and edible oil.
Further, the present invention is a method for producing a tofu, which comprises using the above-mentioned coagulant composition for soybean curd as a soybean milk coagulant in the method for producing tofu.
Further, the present invention is a tofu containing an inorganic salt-based coagulant for head, natural wax and edible oil.
The coagulant composition for a head of the present invention has a sufficient delayed effect in solidifying soymilk in a tofu manufacturing process.
When the tofu is produced by using the coagulant composition for head of the present invention, the problem of producing the tofu using a conventional water-in-oil type inorganic salt coagulant (so-called emulsifying agent) using the conventional emulsifier is solved, It is possible to impart flavor.
The inorganic salt-based coagulant for use in the coagulant composition for tofu (hereinafter referred to as " composition of the present invention ") of the present invention is not particularly limited as long as it can solidify soybean oil to make a bean curd, , Magnesium sulfate, calcium chloride, and the like. These inorganic salts may be anhydrous or have a crystal number. These inorganic salts may be used alone or in combination of two or more. As the coagulant for the inorganic salt-based tofu, commercially available crude sea water magnesium chloride (sodium chloride) prepared with the composition and concentration of the inorganic salt may be used. Is 20 to 70% by mass, preferably 20 to 50% by mass in terms of anhydride.
The edible oil used in the composition of the present invention is not particularly limited as long as it is an edible triglyceride. Examples of the edible oil include soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice bran oil, corn oil, palm oil, , Animal fats such as vegetable oils, waxes and lardes, and those obtained by fractionating, hydrogenating or ester-exchanging these animal or vegetable fats and oils or intermediate chain fatty acid triglycerides. Among these edible oils, it is preferable to be liquid at room temperature. These edible oils may be used alone or in combination of two or more. The edible oil is contained in the composition of the present invention in an amount of 10 to 60% by mass, preferably 20 to 40% by mass.
The natural wax to be used in the composition of the present invention is not particularly limited, and those approved for edible use having a melting point of 60 캜 or more, preferably 60 to 85 캜, may be mentioned. Examples of such natural waxes include plant waxes such as wood wax, candelilla wax, carnauba wax and rice bran wax, animal waxes such as lanolin and beeswax, and the like. Of these natural waxes, carnauba wax (melting point 83 ° C), rice bran wax (melting point 73 ° C) and beeswax (melting point 64 ° C) are preferable because of the excellent dispersibility of the inorganic salt-based coagulant for head and good flavor. These natural waxes may be used alone or in combination of two or more. These natural waxes may be added in an amount of 0.5 to 10 parts by mass, preferably 0.5 to 5 parts by mass, based on 100 parts by mass of the edible oil.
In addition, the composition of the present invention can exert sufficient effects as a dispersion stabilizer without using a so-called emulsifier. However, in order to improve dispersion stability within the range not hindering the object of the present invention, A dispersion stabilizer such as a fatty acid ester, a glycerin fatty acid ester, a sorbitan fatty acid ester, or a propylene glycol fatty acid ester may be added. These dispersion stabilizers may be contained in the composition of the present invention in an amount of 0.1 to 6.0 mass%, preferably 0.2 to 2.0 mass%.
The composition of the present invention may contain, in addition to the above essential components, saccharides, starch, modified starch, thickening stabilizer and the like within the range not hindering the object of the present invention. Examples of the saccharides include monosaccharides, oligosaccharides, maltooligosaccharides, dextrin, starch hydrolysates and sugar alcohols. Examples of the starch include corn starch, potato starch, tapioca starch, and the like. Examples of the processed starch include those obtained by subjecting the above starch to an esterification treatment, an etherification treatment, a crosslinking treatment, a wet heat treatment and the like. Examples of the thickening stabilizer include alginic acid and / or a salt thereof, carrageenan, xanthan gum, guar gum, and the like.
The composition of the present invention can be obtained by dispersing an inorganic salt-based coagulant for head in a mixture of natural wax and edible oil. In the above-mentioned mixture, natural wax does not cause any problem even if it is dissolved in edible oil or in a state where a part of it is precipitated. The state of the inorganic salt-based coagulant for head to be dispersed in the mixture of natural wax and edible oil may be either a crystal powder state or a solution state, but it is preferable to disperse the inorganic salt-based coagulant in a solution state. The amount of water when the inorganic salt-based coagulant for head is dispersed in a solution state is not particularly limited, but may be 20 to 200 parts by mass, for example, 100 parts by mass of a total amount of a mixture of natural wax and edible oil (oil phase) And preferably 30 to 100 parts by mass. When the inorganic salt type coagulant for head part is dispersed in a crystal powder state, it may be wetted with, for example, glycerin.
Preferred aspects for obtaining the composition of the present invention are as follows. First, a mixture of edible oil and natural wax is heated to a temperature above the temperature at which the natural wax is dissolved to dissolve the natural wax in the edible oil. Next, an aqueous solution of a coagulant for inorganic salt-based tofu is separately prepared (prepared). The coagulant for inorganic salt-based tofu is uniformly dispersed in the mixture of edible oil and natural wax in which the natural wax is in a dissolved state, with stirring by an agitator, and by adding an aqueous solution of the coagulant for inorganic salt-based coagulant. The stirrer that can be used for stirring is not particularly limited, and examples thereof include a T.K mixer (fly mix product), a mild stirrer, and a high-speed rotary homogenizer.
Other preferred aspects for obtaining the composition of the present invention are as follows. First, a mixture of edible oil and natural wax is heated to a temperature above the temperature at which the natural wax is dissolved to dissolve the natural wax in the edible oil and cooled to room temperature or lower, and a part of the natural wax is precipitated (crystallized). The coagulant for inorganic salt-based tofu is uniformly dispersed by adding an aqueous solution of the coagulant for inorganic salt-based coagulant to the mixture of edible oil and natural wax in which the natural wax is in a partially precipitated state with stirring with a stirrer.
Another preferred aspect for obtaining the composition of the present invention is as follows. First, a mixture of edible oil and natural wax is heated to a temperature above the temperature at which the natural wax is dissolved to dissolve the natural wax in the edible oil. Next, glycerin is added to a coagulant for inorganic salt-based tofu in the form of a crystal powder and wetted. To the mixture of the edible oil and the natural wax in which the natural wax is in a dissolved state, the coagulant for inorganic salt-based tofu which is wetted by stirring with an agitator is added little by little and dispersed. Further, the particles of the coagulant for inorganic salt-based curd in the dispersion are finely dispersed in a mixture of edible oil and natural wax by means of a pulverizer such as a wet pulverizer. The wet grinding machine used for refining the particles of the inorganic salt based coagulant is not particularly limited and examples thereof include a sand mill (manufactured by Shinto Kogyo), a bead mill (manufactured by Fine Tech) And the like.
Since the composition of the present invention thus obtained can be coagulated by adding it to heated soymilk, it can be used for the production of tofu only by replacing the conventional coagulant for head use. The tofu to which the composition of the present invention can be used is not particularly limited, and examples thereof include a cotton tofu, an open head, and a filling tofu. When the composition of the present invention is used in the production of tofu, the amount of the additive to be added may be appropriately set in accordance with the type of the desired tofu, etc., and the composition of the present invention is added to an inorganic salt-based coagulant (in terms of anhydride) In an amount of, for example, about 0.1 to 0.6% by mass.
In addition, when the composition of the present invention is added to heated soymilk, since the inorganic salt-based coagulant for head contained in the composition of the present invention is gradually released, the coagulation start time is delayed as compared with the conventional inorganic salt-based coagulant. Therefore, it can be suitably used for the production of a neck portion which is difficult in the prior art. In addition, the composition of the present invention can enhance the original flavor of the tofu than the conventional water-in-oil type inorganic salt type coagulant (so-called emulsifying oil) using the emulsifier.
The thus obtained tofu is imparted with the original flavor of tofu. In addition, the tofu will contain an inorganic salt coagulant for tofu, natural wax, and edible oil. The natural waxes contained in the tofu are mainly composed of unsaponifiable matters, but the lipid fractions in the tofu are removed by gas chromatography on a non-polar carrier (for example, dimethylpolysiloxane as a carrier) .
The tofu may be processed, for example, tofu roasted with bean curd, bean curd, Kanmodoki, Atsugae, and the like.
[Example]
Hereinafter, the present invention will be described in detail with reference to examples, but the present invention is not limited to these examples.
Example 1
Preparation of Tofu coagulant composition 1:
12 g of beeswax (refined beeswax FY-100: manufactured by Yokogakuyu Yushi Kogyo KK) and 0.8 g of Carnauba wax (purified carnauba wax R-100: manufactured by Yokoseki Yushi Kogyo Co., Ltd.) were added to 387.2 g of corn oil And 360 g of magnesium chloride (cristalline: manufactured by Ako Chemical Co., Ltd.) was dissolved in water to prepare an inorganic salt-based tofu powder (manufactured by Takara Shuzo Co., Ltd.) 600 g of a coagulant for use as a coagulant for use in the present invention was added and uniformly dispersed for 3 minutes by setting the mixer rotation speed at 10,000 rpm to obtain a coagulant composition 1 for a head. The resulting coagulant composition 1 for head was stored at 20 占 폚.
Example 2
Preparation of Tofu Coagulant Composition 2:
6 g of beeswax (the same as above) and 2 g of rice bran wax (refined rice bran wax S-100: manufactured by Yokozeki Yusho Co., Ltd.) were added to 392 g of corn oil and the mixture was heated to 80 캜 and completely dissolved. ) 600 g of an inorganic salt-based coagulant prepared by dissolving 360 g of magnesium chloride (as described above) in water was added under stirring at 4000 rpm, and the mixture was homogeneously dispersed for 3 minutes by setting the mixer revolution at 10,000 rpm to obtain a coagulant composition 2 for head . The resulting coagulant composition 2 for tofu was stored at 20 占 폚.
Comparative Example 1
Preparation of comparative head coagulant composition 1:
20 g of polyglycerin condensed ricinoleic acid ester (SUNSOFT 818SK: Taiyo Kagaku Co., Ltd.) was dissolved in 380 g of corn oil, and the mixture was stirred at 4000 rpm with a TK mixer (same as above) ), 600 g of an inorganic salt-based coagulant for tofu dissolved in water was added and emulsified and dispersed for 5 minutes by setting the mixer revolution at 10,000 rpm to obtain a coagulant composition for comparison head. The resulting coagulant composition for comparison head was stored at 20 占 폚.
Example 3
Manufacture and evaluation of soybeans:
The production and evaluation tests of the soybean curd portion were conducted using the coagulant composition for head coagulant 1, the coagulant composition for head 2 and the coagulant composition 1 for comparative head, which were prepared in the above Examples and Comparative Examples and stored at 20 占 폚.
36 g of the coagulant composition for head use 1 in terms of magnesium chloride · hexahydrate was mixed with soy milk (soybean: Fukuyutaka domestic, Brix. 12 . 5) The mixture was dispersed at 12O < 0 > C in 12 l to obtain a dispersion mixture. The soybean milk and the coagulant composition for the head were dispersed at a mixing time of 19 seconds and at an agitation rotation speed of 5000 rpm. The dispersion mixture was introduced into a mold (350 mm x 360 mm x 150 mm), filled with the dispersion mixture, aged for 15 minutes, cut into a predetermined size and taken out, exposed to tap water for 30 minutes, Packed to prepare an oval portion. This soybean portion was stored at 5 占 폚 for 24 hours as an evaluation sample.
The time from the filling of the dispersion mixture to the beginning of solidification of the mold was measured, and this time (second) was defined as the solidification start time of soybean milk. In addition, the inside edge of the tofu and the flavor of the tofu were evaluated according to the following evaluation criteria. In addition, the rigidity of the neck portion was measured with a tofu durometer (a bag tension gauge (0 breakfast): product of Obake Keisakusho Co., Ltd.). Also, for the coagulant composition 2 for head or the coagulant composition 1 for comparative head, the neck portion was prepared and preserved in the same manner as described above. These results are shown in Table 1.
<Internal evaluation criteria>
(evaluation) (Contents)
◎ Uniform and shiny
○ No roughness, somewhat shiny
△ Slightly rough, no gloss
× Rough, no gloss
<Evaluation Criteria of Flavor>
(evaluation) (Contents)
◎ The richness and sweetness of soybeans are strong and rich
0 We feel richness, sweetness of soybeans, and are rich
△ There is no taste, but the flavor of the soybeans is not felt either.
× Feeling already
As is clear from Table 1, the composition of the present invention exhibits a long-lasting effect as that of a conventional coagulant for tofu having a long-lasting effect. On the other hand, the obtained internal composition of the tofu is good and the tofu has a rich flavor .
Example 4
Preparation and evaluation of cotton tofu:
The production of head curd and the evaluation test were carried out using the coagulant composition for head coagulant 1, the coagulant composition for head 2 and the coagulant composition 1 for comparative head obtained in the above Examples and Comparative Examples.
Using the system mug (same as above), 36 g of the coagulant composition 1 for head use in terms of magnesium chloride · hexahydrate was dispersed in 12 l of soybean oil (soybean: To obtain a dispersion mixture. The soybean milk and the coagulant composition for the head were dispersed at a mixing time of 19 seconds and at an agitation rotation speed of 5000 rpm. The dispersion mixture was introduced into a mold (350 mm x 360 mm x 150 mm), and the dispersion mixture was filled in a mold and aged for 15 minutes. This was subjected to a disintegration step and a water draining operation by a press according to the conventional method, cut out to a predetermined size, exposed to tap water for 30 minutes, packed in a packaging container to prepare a cotton tofu. This cotton tofu was stored at 5 DEG C for 24 hours.
After aging and after the water was drained, the weight was measured and the yield as the cotton head was measured. The flavor was evaluated on the basis of the same criteria as in Example 3 with respect to the cotton head portion. Further, for the coagulant composition 2 for head or the coagulant composition 1 for comparative head, the head portion of the head was similarly prepared and stored, and the above-mentioned measurement was carried out. These results are shown in Table 2.
As is clear from Table 2, the composition of the present invention was found to have a rich flavor derived from soybeans in the obtained tofu, though the yield was about the same as that of the conventional coagulant for head.
Example 5
Preparation of Tofu Coagulant Composition 3:
8 g of beeswax (same as above), 0.8 g of carnauba wax (same as above) and 0.4 g of rice bran wax (same as above) were added to 390.8 g of corn oil, and the completely dissolved oil was heated to 80 DEG C at 20 DEG C And a mixture of natural wax and corn oil in which a part of the natural wax was crystallized was obtained. To this mixture of natural wax and corn oil was added 600 g of an inorganic salt-based coagulant solution in which 360 g of magnesium chloride (as described above) was dissolved in water under stirring at 4000 rpm in a TK mixer (same as above), and the mixture was stirred at 10000 rpm And uniform dispersion was performed for 3 minutes to obtain a coagulant composition 3 for head. The resulting coagulant composition 3 for head was stored at 20 占 폚.
Test Example 1
Stability Test of Coagulant Composition for Tofu:
The coagulant composition for head coagulant 1, the coagulant composition for head 2 and the coagulant composition for head coagulant 3 obtained in the above examples were stored at 20 ° C for one day, and stored in a sealed container at room temperature. The state (oil, moisture separation, dispersion state) of the coagulant composition for head after 3 months storage was confirmed, and the results are shown in Table 3.
The tofu coagulant compositions 1 and 2 were found to have slightly greasy on the surface of the composition after 3 months of storage, but were dispersed well, and the tofu for the purpose of the present invention could be produced without any problem . Further, the coagulant composition 3 for a head was still in a state just after its production even after three months of storage, and there was no problem at all.
The composition of the present invention can be used for the production of curd.
Claims (6)
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| KR1020150153829A KR20170051993A (en) | 2015-11-03 | 2015-11-03 | Coagulating agent for bean curd and method of producing bean curd by using the same |
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| KR1020150153829A KR20170051993A (en) | 2015-11-03 | 2015-11-03 | Coagulating agent for bean curd and method of producing bean curd by using the same |
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