KR20190032766A - Preparation method of bean curd solidifier containing crustacea shell powder and bean curd solidifier prepared therefrom - Google Patents

Abstract

The present invention relates to a method for manufacturing a tofu coagulant using crustacean shells and a tofu coagulant manufactured thereby. The method comprises the steps of: (A) crushing crustacean shells; (B) incinerating the crushed crustacean shell powder at 500-1000°C; and (C) stirring the incinerated crustacean shell powder and an aqueous acetic acid solution. The production of tofu using the manufactured tofu coagulant can increase the production yield of tofu and the protein coagulation rate and can further enhance the functionality.

Description

[0001] The present invention relates to a method for producing a tofu coagulant using a crustacean shell, and a preparation method of a bean curd solidifier containing crustacea shell powder and a bean curd solidifier prepared therefrom,

The present invention relates to a method for producing a tofu coagulant using a crustacean shell capable of enhancing the production yield and protein coagulation ratio of the tofu using the tofu coagulant of the present invention and further improving the functionality thereof and a tofu coagulant prepared thereby .

Tofu is one of the most popular processed foods made from soybean and has been used as an important protein source of Korean people since ancient times as a health food rich in high quality vegetable protein.

Variability factors of tofu tissues to determine good quality include soybean varieties, temperature, concentration, composition, and coagulant. Particularly, the most important part in the manufacturing process of tofu is the coagulant, and the quality of the tofu product differs depending on the type of coagulant and the method of use.

The tofu can be used as a coagulant having a bivalent ion such as sodium chloride, magnesium chloride, magnesium sulfate, calcium chloride, calcium sulfate, etc., or by adjusting the pH by using an acidity regulator such as gluconic delta lactone (GDL) A method of solidifying soymilk liquid isolated from soybean has been used. Among them, magnesium chloride is the most effective coagulant to show the original flavor of tofu. In Japan as well as in Japan, most of the premium tofu is made using magnesium chloride.

Unlike calcium chloride, calcium sulfate or GDL (Glucone Delta Lactone), the magnesium chloride is a rapid-acting coagulant that reacts directly with soybean milk. The modern tofu mass production line is transferred to the molding line after mixing the soymilk and magnesium chloride, and it takes at least 2 minutes until the transferred liquid is completely stopped in the molding machine and becomes in a stationary state. After this period of time, a coagulation reaction takes place to form a resilient tofu structure that absorbs the maximum amount of moisture.

However, since the magnesium chloride itself reacts with soymilk at a high rate, solidification starts in a few seconds after mixing. When solidification occurs in the fluidization, partial incomplete solidification occurs, so that the water drop of the soybean curd occurs severely and the yield and elasticity of soybean milk deteriorate have.

Therefore, a coagulant having considerable strength in terms of 'taste' (taste), and a coagulant which is very difficult in terms of yield and workability.

There have been various efforts to find a method of producing tofu having both flavor and water retention using magnesium chloride. A representative example is a method of using an emulsifying coagulant (milky magnesium) coated with a lubricant using an emulsifier.

This method uses an apparatus designed to achieve fine mixing at high speed (over 2000 rpm) while adding an emulsifying coagulant to soybean milk continuously in hot soymilk (75-92 ° C). This method is the most preferred method in mass production because it is easiest to produce high quality tofu with high yield and high quality such as taste and texture.

The most important feature of the emulsified coagulant is to maintain stable emulsification by using highly hydrophilic sugar ester, sorbitan ester, polyglycerin fatty acid ester and the like.

However, in accordance with the trend of well-being, tofu makers do not use emulsifiers in natural and non-additive marketing, but instead of magnesium chloride, which is a synthetic additive, there is a great demand for coagulants using jasmine (prepared sea water chloride magnesium) , And the tofu coagulant which does not use an emulsifier has a problem that the layer separation easily occurs at room temperature and the taste is deteriorated within 2 to 3 days.

Therefore, there is a need for a coagulant capable of producing a tofu which has no layer separation, is excellent in the production of bean curd, and has excellent curd yield, protein coagulation rate and texture.

Korean Patent Publication No. 2002-0067204 Korean Patent No. 0534086

It is an object of the present invention to provide a method for producing a tofu coagulant using a crustacean shell.

Another object of the present invention is to provide a tofu coagulant prepared by the above-mentioned method.

It is still another object of the present invention to provide a tofu produced using the tofu coagulant.

It is still another object of the present invention to provide a soymilk made using the tofu coagulant.

In order to accomplish the above object, the present invention provides a method for producing a tofu coagulant comprising: (A) crushing a crustacean shell; (B) Converting the crushed crustacean shell powder at 500 to 1000 캜; And (C) stirring the crushed shell crust powder and an aqueous acetic acid solution.

After the step (C), the stirred mixture may be filtered and dried, and the filtered filtrate may have a particle diameter of 5 탆 or less.

In the step (A), the crustacean shell may be a crustacean shell dried to have a moisture content of 1 to 15% by weight.

In step (B), the particle size of the crustacean shell powder may be 40-100 mesh.

In the step (B), the crustacean shell powder can be converted for 5 to 20 hours.

In step (C), the concentration of the acetic acid aqueous solution may be 1 to 5% (W / W).

In step (C), the aqueous acetic acid solution may be contained in an amount of 0.5 to 5% by weight based on 2.5% (w / w) acetic acid aqueous solution.

In the step (C), stirring may be performed at 20 to 40 ° C for 1 to 10 hours.

The crustacean shell may be a crustacean shell consisting of crab, crabgrass, red crab, and king crab.

In order to achieve the above-mentioned other objects, the tofu coagulant of the present invention may be one produced by the above-mentioned production method.

According to another aspect of the present invention, there is provided a tofu coagulant.

According to another aspect of the present invention, there is provided a soybean curd refuse comprising the soybean curd refuse.

The tofu coagulant prepared according to the process for producing a tofu coagulant using the crustacean shell of the present invention can improve the production yield of the tofu and the coagulation ratio of the tofu, and further improve the mechanical texture and the sensory property.

The present invention relates to a method for producing a tofu coagulant using a crustacean shell capable of enhancing the production yield and protein coagulation ratio of the tofu using the tofu coagulant of the present invention and further improving the functionality thereof and a tofu coagulant prepared thereby .

Hereinafter, the present invention will be described in detail.

The method for preparing a coagulant of head shell using the crustacean shell of the present invention comprises the steps of: (A) crushing a crustacean shell; (B) Converting the crushed crustacean shell powder at 500 to 1000 캜; And (C) stirring the crushed shell crust powder and an aqueous acetic acid solution.

In step (A), the crustacean shell is crushed to have a particle size of 40 to 100 mesh, preferably 40 to 80 mesh.

The crustacean shell is in a water-insoluble state, and when mixed with an aqueous acetic acid solution, the inorganic component contained in the crustacean shell is converted into a water-soluble state so as to be used as a coagulant.

The crustacean is not particularly limited as long as it is a substance which is converted into a water-soluble state when mixed with an aqueous solution of acetic acid. Preferably, the crustacean is a crustacean shell consisting of crab, crabgrass, red sea bream and king crab.

When the particle size of the crustacean shell powder is less than the lower limit value, the reactivity with the aqueous acetic acid solution may be lowered, and the production yield, protein coagulation rate, texture and the like of the bean may be lowered. .

In addition, the crustacean shell is dried to have a water content of 1 to 15% by weight, preferably 5 to 10% by weight after washing. If the moisture content of the crustacean shell is lower than the lower limit, the protein coagulation rate may be low and the texture may be deteriorated. If the moisture content is above the upper limit, the production yield of the tofu may be significantly lowered.

Next, in step (B), the pulverized crustacean shell powder is stirred at 500 to 1000 ° C, preferably 600 to 900 ° C for 5 to 20 hours, preferably 8 to 15 hours.

When the crustacean shell powder prepared in the step (A) is painted, components other than minerals contained in crustacean shells are removed, which can increase the production yield of the tofu and the protein coagulation ratio compared to conventional curd coagulants, Can be improved.

When the conversing temperature and time are less than the above lower limit, the production yield and protein coagulation rate may not be increased as compared with the conventional curd coagulants, and if the upper limit is exceeded, the sensory properties of the curd may be lowered.

Next, in the step (C), the crushed shell crust powder and the acetic acid aqueous solution are stirred to obtain a coagulant.

 The concentration of the acetic acid aqueous solution is 1 to 5% (W / W), preferably 1 to 3% (W / W). When the concentration of the acetic acid aqueous solution is less than the lower limit, the yield and the protein coagulation rate may not be increased as compared with the conventional head coagulant. If the concentration exceeds the upper limit, the production yield and protein coagulation ratio are increased And the sensibility can be remarkably lowered.

The acetic acid aqueous solution is contained in an amount of 0.5 to 5% by weight, preferably 1 to 3% by weight based on 2.5% (W / W) acetic acid aqueous solution. When the content of the acetic acid aqueous solution is less than the lower limit, the production yield and the protein coagulation ratio may not be increased as compared with the conventional head coagulant. If the content exceeds the upper limit, the mechanical texture and the functionality may be significantly deteriorated.

The crustacean shell powder and the aqueous acetic acid solution are stirred at 20 to 40 DEG C for 1 to 10 hours, preferably 3 to 5 hours. When the agitation temperature and time are less than the lower limit, the shell of crustacean may not be converted into a water-soluble state, and if it exceeds the upper limit, the further effect is not increased.

Next, in step (D), the mixture stirred in step (C) is filtered and dried.

The filtrate thus obtained is filtered through a filter paper having a diameter of 5 탆, and the diameter of the filtrate is 5 탆 or less, preferably 1 to 5 탆. If the particle diameter of the filtered matter exceeds the upper limit value, the texture and the sensibility of the tofu may not be improved.

The drying is not particularly limited as long as it is a method of drying the filtered filtrate, but preferably includes hot air drying or freeze drying. If drying is carried out by natural drying, cold air drying or the like, the texture and functionality of the tofu may be deteriorated.

Tofu, soybean curd, etc. can be prepared using the thus-prepared tofu coagulant.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the present invention. Such variations and modifications are intended to be within the scope of the appended claims.

Control group.

It is a conventional curd coagulant using magnesium chloride.

Example 1 A 1 wt% aqueous solution of acetic acid

After the skin was washed and dried to a moisture content of 10% by weight, the skin was crushed and crushed into a 40 mesh sieve to prepare a shell powder. The mixture was stirred at room temperature for 4 hours. The mixture was stirred at 800 ° C for 10 hours and then mixed with 99% by weight of pale peel powder and 1% by weight of acetic acid aqueous solution of 3% (W / W) Was filtered with a filter paper of 5 mu m and lyophilized to prepare a coagulant of tofu.

Example 2 A 3% by weight aqueous acetic acid solution

A tofu coagulant was prepared in the same manner as in Example 1, except that 97% by weight of the ground shell powder and 3% by weight of 3% (W / W) acetic acid aqueous solution were mixed.

Example 3 A 5% by weight aqueous acetic acid solution

A tofu coagulant was prepared in the same manner as in Example 1, except that 95% by weight of the ground shell powder and 5% by weight of 3% (W / W) acetic acid aqueous solution were mixed.

Comparative Example 1. Conversation is omitted

A tofu coagulant was prepared in the same manner as in Example 1, except that the dried shell powder was omitted.

Comparative Example 2. Painting 200 占 폚

The same procedure as in Example 1 was carried out except that the mixture was stirred at 200 ° C to prepare a tofu coagulant.

Comparative Example 3 A 10% by weight aqueous acetic acid solution

A tofu coagulant was prepared in the same manner as in Example 1, except that 90% by weight of the dried bark powder and 10% by weight of 3% (W / W) acetic acid aqueous solution were mixed.

Table 1 below shows the mineral compositions of the above Examples and Comparative Examples.

division Macro mineral (mg / 100g, dry) Micro mineral
(mg / 100g, dry) Sum
(mg / 100g, dry) Na K Ca Mg Mn Cu Fe Zn Example 1 12.4 3.6 226.1 0.4 10.8 131 404 2 253.8 Example 2 5.8 2.4 193.1 16.4 11.1 148 419 6 229.3 Example 3 5.3 2.3 202.7 16.0 12.0 166 471 14 239.0 Comparative Example 1 5.8 2.1 169.0 10.8 1.4 43 175 19 189.3 Comparative Example 2 5.8 2.2 173.2 10.9 3.4 51 179 19 195.5 Comparative Example 3 5.3 2.3 172.5 15.5 12.8 62 181 12 208.4

As shown in Table 1, the tofu coagulants prepared according to Examples 1 to 3 were found to have higher contents of minerals than the tofu coagulants prepared according to Comparative Examples 1 to 3.

<Test Example>

Tofu was prepared according to a conventional method using the tofu coagulants prepared in Examples and Comparative Examples. The tofu coagulant prepared according to the above example did not undergo layer separation even when left for 7 days.

Test Example 1. Production yield of tofu and protein coagulation rate

1-1 Production yield of tofu: The ratio of the content of tofu produced to the soybean used is expressed as a ratio.

1-2 Protein Coagulation Ratio: Protein coagulation rate was measured according to the following equation (1).

[Equation 1]

Protein coagulation rate (%) = [1- (total protein of soybean homogenate / total protein of residual solution after production of tofu)] X100

division Production yield (g / 100 g, wet) Protein Coagulation Rate (%) Control group 122.6 ± 1.1 90.9 ± 3.9 Example 1 124.4 ± 5.4 92.8 ± 6.4 Example 2 126.4 ± 2.7 94.4 ± 3.0 Example 3 124.2 ± 5.9 93.4 ± 0.2 Comparative Example 1 102.4 ± 2.6 81.6 ± 1.3 Comparative Example 2 115.9 ± 3.7 87.0 ± 0.8 Comparative Example 3 101.6 ± 0.9 80.8 ± 2.1

As shown in Table 2 above, the tofu produced with the tofu coagulant prepared according to Examples 1 to 3 of the present invention had higher yields and higher yields than the tofu produced with the tofu coagulant prepared according to the control and Comparative Examples 1 to 3 It was confirmed that the solidification rate was high.

Test Example 2. Mechanical texture

Hardness, elasticity, cohesiveness, tackiness, chewiness and recoverability were measured using a Texture analysis TA-XT and TA ?? XT2i, Uk instrument and the probe was 1.5 cm Were used. Specific measurement conditions are as follows.

<TA Setting>

- Test Speed 3.3 mm / sec

- Post-Test Speed 2.0 mm / sec

- Time (Time) 5 sec

- Rupture test disk 1.0%

- Distance 75%

- Force 100 g

- Sample Size 20 * 20 * 15 mm. The measured values are shown in Table 3 below.

division Hardness (g) Resilience Coherence
(gsec) Stickiness Chewiness Recoverability Control group 21.2 ± 5.5 1.4 ± 0.3 0.8 ± 0.0 16.0 ± 4.5 19.8 ± 6.4 0.4 ± 0.0 Example 1 20.8 ± 0.5 1.5 ± 0.0 0.7 ± 0.0 15.6 ± 0.6 14.7 ± 0.5 0.4 ± 0.0 Example 2 20.6 ± 2.8 1.6 ± 0.0 0.8 ± 0.1 17.6 ± 1.8 15.5 ± 2.1 0.5 ± 0.1 Example 3 18.9 ± 3.2 1.2 ± 0.4 0.6 ± 0.1 13.3 ± 0.4 13.5 ± 0.8 0.3 ± 0.1 Comparative Example 1 23.4 ± 2.7 1.0 ± 0.1 0.4 ± 0.1 12.5 ± 1.0 28.6 ± 1.8 0.2 ± 0.0 Comparative Example 2 22.1 + 1.7 1.1 ± 0.0 0.5 ± 0.0 13.9 ± 0.9 23.5 ± 2.0 0.3 ± 0.1 Comparative Example 3 22.8 ± 2.0 1.0 ± 0.1 0.4 ± 0.1 12.1 ± 1.6 27.6 ± 1.4 0.3 ± 0.0

As shown in Table 3 above, the tofu produced with the tofu coagulant produced according to Examples 1 to 3 of the present invention had superior mechanical feel to the tofu produced with the tofu coagulant prepared according to the control group and the comparative examples 1 to 3 Respectively. As a result, it was confirmed that the tofu produced with the tofu coagulant of the present invention was hard and elastic enough to be ingested.

Test Example 3. Sensory Evaluation

The tofu prepared with the tofu coagulants prepared in the examples and the comparative examples was sampled by 9 professional panelists and then subjected to sensory evaluation by the 9-point scale method, and the average value was obtained.

- Appearance, color, incense, taste, texture and comprehensive taste: 1 point = very bad, 9 points = very good

division Exterior color incense flavor Texture Comprehensive preference Control group 7.7 ± 0.6 7.3 ± 0.6 7.0 ± 1.0 7.0 ± 1.0 6.7 ± 1.2 6.8 ± 1.0 Example 1 7.8 ± 0.6 7.4 ± 0.6 7.3 ± 1.6 7.2 ± 1.1 7.0 ± 0.4 7.3 ± 1.0 Example 2 7.9 ± 0.4 7.8 ± 0.7 8.1 ± 1.4 8.1 ± 0.5 8.8 ± 1.0 8.2 ± 1.1 Example 3 7.5 ± 0.4 6.5 ± 0.3 4.5 ± 1.7 5.4 ± 0.9 6.6 ± 0.2 5.9 ± 1.1 Comparative Example 1 6.2 ± 0.2 5.8 ± 0.5 4.1 ± 0.8 3.8 ± 0.8 3.5 ± 0.6 4.0 ± 0.9 Comparative Example 2 6.5 ± 0.3 6.1 ± 0.4 5.0 ± 0.4 4.4 ± 0.9 4.2 ± 1.1 5.1 ± 1.0 Comparative Example 3 5.0 ± 0.3 4.5 ± 0.6 3.8 ± 0.7 3.1 ± 1.0 3.0 ± 0.8 3.3 ± 1.2

As shown in Table 4 above, the tofu produced with the tofu coagulant prepared according to Examples 1 to 3 of the present invention had a higher appearance, color, and texture than the tofu made with the tofu coagulant prepared according to the control and Comparative Examples 1 to 3, Flavor, texture, texture and overall acceptability.

Test Example 4. Appearance Measurement

2 is a photograph of a tofu made from the tofu coagulant prepared in Examples and Comparative Examples.

Control group Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3

As shown in Table 5, the tofu produced with the tofu coagulant produced according to Examples 1 to 3 of the present invention had a surface roughness of less than that of the tofu prepared with the tofu coagulant prepared according to Comparative Examples 1 to 3, .

Claims (13)

(A) crushing a crustacean shell;
(B) Converting the crushed crustacean shell powder at 500 to 1000 캜; And
(C) stirring the crushed shell crust powder and an aqueous acetic acid solution. The method of claim 1, further comprising, after step (C), filtering and stirring the stirred mixture. The method of claim 1, wherein the crustacean shell is a crustacean shell dried to a moisture content of 1 to 15% by weight in the step (A). [6] The method of claim 1, wherein in step (B), the particle size of the crustacean shell powder is 40 to 100 mesh. The method of claim 1, wherein in step (B), the crustacean shell powder is stirred for 5 to 20 hours. The method of claim 1, wherein the concentration of the acetic acid aqueous solution in step (C) is 1 to 5% (W / W). The method of claim 1, wherein the acetic acid aqueous solution is contained in an amount of 0.5 to 5% by weight based on 2.5% (w / w) acetic acid aqueous solution in the step (C). The method of claim 1, wherein the stirring in step (C) is performed at 20 to 40 ° C for 1 to 10 hours. 3. The method of claim 2, wherein the filtered filtrate has a particle diameter of 5 mu m or less. The method of claim 1, wherein the crustacean shell is a crustacean crust consisting of crab, crabgrass, red crab, and king crab. A tofu coagulant prepared according to the method of any one of claims 1 to 12. A tofu produced using the tofu coagulant of claim 11. A tofu made using the tofu coagulant of claim 11.