KR20200049350A - Method for producing unsolidified tofu capable of instant cooking - Google Patents

Abstract

The present invention relates to a method for manufacturing unsolidified tofu capable of being instantly cooked. According to the present invention, the method comprises: a selection step of separating impurity mixed with soybean; an immersion step of immersing the soybean completing the selecting step in water; a grinding step of grinding a raw material completing the immersion step by using grinding equipment; a tofu residue separation step of separating the ground soybean completing the grinding step from tofu residues to acquire soymilk; a heating step of heating the soymilk generated through the tofu residue separation step to prevent degradation of the soymilk; a cooling step of cooling the soymilk completing the heating step; a storage step of storing the soymilk cooled through the cooling step; a coagulant addition step of adding a coagulant to the soymilk stored in the storage step; a container-filling step of filling a container with the filling soymilk formed after the coagulant addition step; and a cold storage step of storing the filling soymilk filled in the container through the container-filling step in a cold place. Accordingly, since the coagulant is added when the soymilk is separated from the tofu residue in a tofu manufacturing process, packing is performed when a reaction of the coagulant is not generated and the coagulant is reacted when the packed filling milk is heated, such that tofu is manufactured, thereby manufacturing the tofu in which loss of flavor and functional components is minimized.

Description

Method for producing unsolidified tofu capable of instant cooking}

The present invention relates to a method for preparing a non-coagulated tofu that can be cooked on the fly, and more specifically, even when a coagulant is added to the soy milk in a cooled state, the packed soymilk mixed with the soy milk and the coagulant is refrigerated and packed in a non-coagulated state, When the consumer purchases and heats or heats the filled soy milk that is refrigerated and distributed in a non-coagulated state, the coagulant contained in the filled soy milk reacts so that the tofu is produced. It relates to a method of manufacturing a non-solidified tofu that can be cooked on the fly so that tofu is minimized.

In general, tofu is washed with soybeans, immersed in water, crushed finely while water is soaked in soaked beans, heated to about 100 ° C to separate the bean and soy milk, solidified by adding a coagulant to the separated soymilk, and poured into a mold Is manufactured.

In the process of manufacturing such tofu, when soaking soybeans in water, the volume is increased by absorbing water and the volume increases by 2.2 ~ 2.5 times. It dissolves in water to form soybean juice, and when it is heated above 100 ℃, the tertiary structure of soy protein collapses, and the hydrophobic region inside the protein goes through the unfolding process, resulting in loss of water solubility and colloidal state. Phosphorus juice becomes, and after passing through the screen and filtering, the sebum is separated to obtain soy milk.

However, looking at the manufacturing process of the tofu, the soaked soybeans are first crushed and heated to about 100 ℃ for the first time, and the soymilk is continuously heated until the soymilk is separated, coagulated, cut and packaged to maintain a high temperature, as well as sterilization. As it goes through the process, it is exposed to the heating and warming state once again, and the flavor component inherent in the tofu is lost by heating, and there is a problem in that its taste is remarkably deteriorated due to oxidation generated during the process.

KR 10-0953368 B1

The present invention has been devised to solve all the problems as described above, the purpose of which is to refrigerate and pack the soymilk and the coagulant in a non-coagulated filling soymilk, even if a coagulant is added to the cooled soymilk. When the consumer purchases and refrigerates the soy milk that is refrigerated and is heated or heated, the coagulant contained in the filled soy milk reacts so that the tofu is produced, and thus the loss of flavor and functional components of the tofu through minimal heating and heating during tofu production. An object of the present invention is to provide a method of manufacturing a non-solidified tofu that is capable of instant cooking to minimize tofu.

In order to achieve the above object, the method of manufacturing non-solidified tofu capable of instant cooking of the present invention includes a selection step for separating contaminants mixed with soybean as a raw material, and an immersion step for immersing the soybean in water after the selection step. And, a grinding step of grinding the raw materials subjected to the immersion step using a grinding equipment, a separating step of separating the ground soybeans after the grinding step to obtain soy milk, and the soy milk produced through the separating step A heating step to prevent the deterioration of soy milk by heating, a cooling step to cool the soy milk that has undergone the heating step, a storage step to store the soy milk cooled through the cooling step, and to be stored in the storage step. A coagulant addition step of adding a coagulant to the soy milk, and a container filling step of filling the container with filled soymilk formed after the coagulant addition step And it was characterized by comprising a step of cold storage after the filling operation the container filled with the refrigerated milk filled in the container.

In addition, the heating step was characterized in that the soymilk was subjected to ultra-high temperature sterilization for 2 to 60 seconds at a temperature of 100 to 150 ° C.

In addition, the cooling step was characterized in that the soy milk after the heating step was cooled to a temperature of 0 ~ 10 ℃.

In addition, the storage step was characterized in that the soymilk is stored in a sterile tank at a temperature of 10 ° C. or less in order to prevent the soymilk from deteriorating.

In addition, the coagulant added in the coagulant addition step was characterized in that the coagulant 0.1 to 0.7% of the solid content.

In addition, the coagulant was characterized in that the coagulant is a coagulant cooled to 10 ° C or less after sterilization at 70 to 150 ° C.

In addition, in the container filling step, a container in which a sterilization operation is performed is used, and the sterilization operation is made of either surface sterilization using UV sterilization method or spray sterilization by hydrogen peroxide. To solve it.

According to the method of manufacturing a non-coagulated tofu capable of instant cooking according to the present invention, immediately before the consumer eats the filled soymilk that does not react with the coagulant even if a coagulant is added while cooling the soymilk separated from the bean in the tofu manufacturing process. When heated or heated, the coagulant contained in the filled soymilk reacts to produce the tofu, thereby facilitating the production of the tofu, and has an effect of providing the tofu with minimal loss of flavor and functional components of the tofu.

1 is a block diagram showing the procedure of the tofu manufacturing method of the present invention

The terms or words used in the present specification and claims should not be construed as being limited to ordinary or lexical meanings, and the inventor can appropriately define the concept of terms in order to describe his or her invention in the best way. Based on the principles, it should be interpreted as meanings and concepts consistent with the technical spirit of the present invention.

Therefore, the embodiments shown in the embodiments and the drawings described in this specification are only the most preferred embodiments of the present invention, and do not represent all of the technical spirit of the present invention, and various equivalents can be substituted at the time of application. It should be understood that there may be water and variations.

Hereinafter, prior to the description with reference to the drawings, not necessary to reveal the gist of the present invention, that is, a well-known configuration that can be added by those skilled in the art will be not shown or specifically described It is revealed.

1 is a block diagram showing the procedure of the tofu manufacturing method of the present invention.

As shown in FIG. 1, the tofu manufacturing method of the present invention includes a selection step, an immersion step, a grinding step, a separating step, a heating step, a cooling step, a storage step, a coagulant addition step, a container filling step, and a refrigeration storage step. Is done.

The selection step is a step of separating contaminants mixed with raw material, soybeans, crushed beans, worm-eaten beans, other grains, foreign substances, etc. with a sieve, and when soil is mixed with soybeans, it is preferable to perform sufficient washing. Do.

There is also a method of washing and washing the surface of soybeans by "brushing" before washing because the soil cannot be sufficiently removed unless the washing is repeated many times. It is most important to completely remove the dirt and dust from the soil during the selection process because heat-resistant microorganisms are mixed inside the soil and dust, and this enters and remains in the tofu.

The immersion step is a step of immersing soybeans in water after the selection step, and immersion is a process for facilitating grinding and more easily obtaining nutrients (proteins).

The immersion time should be appropriately adjusted according to the temperature, and if the immersion time becomes too long, the preparation for germination from the raw material starts, and changes such as the decomposition of soybean material progress, so that the immersion time does not become too long. It is preferable to do so, and when immersed in excess water, the components in soybeans are dissolved in immersion water, which is damaged and causes microorganisms to multiply, so it is preferable to adjust the amount of immersed water according to the amount of raw materials.

The crushing step is a step of pulverizing the raw materials that have undergone the immersion step using a crushing facility, and in the crushing step in the present invention, the crushing facility is filled with nitrogen so that the grinding juice is inhibited from being oxidized by combining with oxygen in air Is done.

That is, the cover is installed and sealed in the grinding equipment so that outside air does not flow into the grinding equipment, and nitrogen is injected into the cover using a nitrogen injection nozzle to fill the grinding equipment with nitrogen.

In addition, in the grinding step, grinding water is used to prevent heat generation during grinding and to extract water-soluble components dissolved in water, wherein the grinding water used is degassed water in which dissolved oxygen is removed, and soy milk is produced. It is desirable to ensure that the oxidation of soy milk is suppressed.

In general, when preparing the tofu, after the grinding step, a defatting step is performed after the heating step of heating the raw material, and the heating time performed in the heating step is 420 to 900 seconds and the heating temperature is 100 ° C.

However, if the heating step is performed first, the heating time becomes longer because the raw material is entirely heated, and the flavor component of soybean is lost due to heating, so that the soymilk and bean are heated to minimize the heating time of the soymilk. Only the soy milk obtained before separation was allowed to heat.

By performing the degreasing step prior to the heating step, the raw material is heated so that only the soy milk is heated, so that the heating time is shortened, so that the flavor component of the soy milk is maintained.

In addition, the separating step is a step of separating the ground soybeans from the grinding step to the soybean to obtain soy milk, using a hydraulic press or a rotary centrifuge or a screw type filter to remove insoluble components and obtain sufficient fusion components. It is preferred to compress.

In addition, the heating step is a step of heating the soy milk produced through the degreasing step to prevent the soy milk from being deteriorated, and heating the soy milk at a temperature of 100 to 150 ° C. for 2 to 60 seconds for ultra-high temperature sterilization. It is desirable to minimize time.

The cooling step is a step of cooling the soy milk that has been subjected to the heating step to 0 to 10 ° C, preferably 5 ° C.

When the soymilk is cooled to a temperature of 0 to 10 ° C as described above, the coagulation reaction of the coagulant does not occur even when 0.1 to 0.7% of the coagulant is added compared to the solid content performed in the coagulant addition step described below, so that the soymilk is maintained, and coagulation is maintained. It is made to be packaged in various forms of unsoy milk.

In addition, when the coagulant is added at 0.1 to 0.4%, the coagulant becomes tofu, and when the coagulant is added at 0.5 to 0.7%, the coagulant becomes the tofu.

Accordingly, the amount of the coagulant is adjusted according to the user's preference, so that the tofu or the tofu can be selected and consumed.

The storage step is a step of storing the soy milk cooled through the cooling step. In this storage step, it is preferable to store the soy milk at a temperature of 10 ° C. or less in a sterile tank to prevent the soy milk from being deteriorated.

In this way, the soymilk is stored in a sterile tank in the above storage step, so that the tofu of the present invention does not deteriorate during the distribution process, thereby securing a shelf life and maintaining merchandise.

The coagulant addition step is a step of adding a coagulant to the soymilk stored in the storage step, and as described above, 0.1 to 0.7% of the solid content is added to the coagulant, and the coagulant added is sterilized at 70 to 150 ° C. and then 10 ° C. It is preferable to use a cooled coagulant to prevent the soy milk from being deteriorated due to the addition of the coagulant.

When the coagulant is added in this way, filled soymilk is formed, which contains a coagulant in soy milk.

The container filling step is a step of filling the filled soymilk into a container after the coagulant addition step, so that the filled soymilk is filled in containers of various shapes preferred by the consumer so that the filled soymilk can be filled according to the consumer's preference. .

At this time, the container used in the container filling step is preferably a container that is sterilized through sterile sterilization, wherein the sterilization of the container may be surface sterilization using UV sterilization or spray sterilization by hydrogen peroxide.

The refrigerated storage step is a step of refrigerating and storing the filled soybean milk filled in the container through the container filling step, at a temperature of 10 ° C. or less to secure a shelf life and prevent deterioration of the filled soymilk that may occur during the distribution process. It is desirable that the refrigeration and storage step is performed.

[Experimental Example 1] Evaluation of taste and texture according to the heating time in the heating step

In the process produced by the manufacturing method according to the present invention, after separating the bean and soy milk, which are the heating stages, and heating for 2 to 60 seconds, the tofu prepared by heating for 2 to 60 seconds, and after heating for 420 to 900 seconds without separating the tofu and soy milk, which are the existing manufacturing methods Tofu prepared by separating and soy milk was evaluated by comparing the taste and texture.

[Example 1]

-Among the manufacturing methods according to the present invention, tofu is produced by heating soy milk for 2 seconds in a heating step after separating it from the bean curd.

[Example 2]

-Tofu prepared in the same manner as in Example 1, except that the soymilk was heated for 30 seconds in the heating step.

[Example 3]

-Tofu prepared in the same manner as in Example 1, except that the soymilk was heated for 60 seconds in the heating step.

[Comparative Example 1]

-It is a tofu produced by heating for 420 seconds without separating the okara and soy milk in the manufacturing process of the tofu manufactured by the existing tofu manufacturing method.

[Comparative Example 2]

-Tofu prepared in the same manner as in Comparative Example 1, except that the heating time is 600 seconds.

[Comparative Example 3]

-Tofu prepared in the same manner as in Comparative Example 1, except that the heating time is 900 seconds.

division Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Heating time
(second) 2 30 60 420 600 900

[Sensory evaluation]

Comparative Examples 1 to 3 and Comparative Examples 1 to 3 prepared as described above, in order to examine the palatability, comparative satisfaction was evaluated.

The specific satisfaction was evaluated for 50 professional panelists in their 20s and 50s, and the evaluation method was written within a range of 5 points, and the average scores are shown in Table 2.

(1: Very bad, 2: Bad, 3: Moderate, 4: Good, 5: Very good)

division flavor Texture division flavor Texture Example 1 4.6 4.3 Comparative Example 1 3.7 3.5 Example 2 4.7 4.4 Comparative Example 2 3.5 3.1 Example 3 4.3 4.6 Comparative Example 3 3.0 2.8

As can be seen from the above sensory evaluation, in the heating step according to the present invention, the taste and texture of the tofu prepared by heating for 2 to 60 seconds, which is the heating time, was found to be 4.3 or higher. Comparative examples 1 to 3, which were tofu prepared by heating for 420 to 900 seconds, had a taste of 3.7 or less and a texture of 2.8 or less.

It is believed that the flavor component unique tofu is expressed as the heating time increases, and the taste and texture are reduced due to oxidation due to heating for a long time.

[Experimental Example 2] Coagulation according to the content of coagulant compared to solid content

[Examples 4 to 10]

-The coagulant added in the coagulant addition step of the present invention was added 0.1 to 0.7% of solid content, and then heated to confirm the coagulation state of the filling soymilk.

[Comparative Examples 4 to 10]

-After the coagulant added in the coagulant addition step of the present invention was added so that it was less than 0.1% and 0.7% more than the solid content, it was heated to confirm the coagulation state of the filling soymilk.

Experimental results according to Examples and Comparative Examples are shown in Table 3 below.

division coagulant(%) Solidification division coagulant(%) Solidification Example 4 0.1 Solidified Comparative Example 4 0.04 No coagulation Example 5 0.2 Solidified Comparative Example 5 0.06 No coagulation Example 6 0.3 Solidified Comparative Example 6 0.08 No coagulation Example 7 0.4 Solidified Comparative Example 7 0.72 Solidification before heating Example 8 0.5 Solidified Comparative Example 8 0.74 Solidification before heating Example 9 0.6 Solidified Comparative Example 9 0.76 Solidification before heating Example 10 0.7 Solidified Comparative Example 10 0.78 Solidification before heating

That is, as can be seen from Table 3 above, when the coagulant added in the coagulant addition step is 0.04 to 0.08% of the solid content, the coagulant does not react even when heated, so that the coagulant does not coagulate, and the coagulant is 0.72% compared to the solid content. In the case of abnormality, a solidification reaction occurred before heating, so that the shape of the filling soybean milk to be realized was not shown.

And as a result of setting the coagulant to 0.1 to 0.7% of the solid content, it remained in a non-coagulated state before heating, and solidified after heating to form a tofu.

According to the method of manufacturing a non-coagulated tofu capable of instant cooking of the present invention, in the tofu manufacturing process, the soymilk separated from the bean curd is added in a state in which the coagulant is added so that the packaging is performed without reaction of the coagulant. Heating the curd tofu has the effect of allowing the tofu to be prepared by reacting the coagulant to produce the tofu without loss of flavor and functional components.

As described above, the present invention has been described with reference to the exemplified drawings, but the present invention is not limited by the examples and drawings disclosed herein, and various modifications are made by those skilled in the art within the scope of the technical idea of the present invention. Of course it can be done.

Claims (7)

A selection step for separating contaminants mixed with soybean, a raw material,
An immersion step of immersing soybeans in water after the selection step;
A grinding step of grinding the raw material subjected to the immersion step using a grinding equipment;
A separating step of separating the ground soybeans from the grinding step to obtain a soy milk;
A heating step of heating the soy milk produced through the separating step to prevent the soy milk from being deteriorated;
A cooling step of cooling the soy milk that has been subjected to the heating step;
A storage step of storing soy milk cooled through the cooling step;
A coagulant addition step of adding a coagulant to the soymilk stored in the storage step;
A container filling step of filling the container with soy milk formed after the coagulant addition step;
A method of manufacturing a non-solidified tofu that is ready for instant cooking, characterized in that it comprises a refrigerated storage step of refrigerating and storing soy milk filled in the container after the container filling step.
The method according to claim 1,
The heating step is a method of manufacturing non-solidified tofu that is ready for instant cooking, characterized in that soy milk is sterilized for 2 to 60 seconds at a temperature of 100 to 150 ° C.
The method according to claim 1,
The cooling step is a method of manufacturing non-solidified tofu that is ready for instant cooking, characterized in that the soy milk that has been subjected to the heating step is cooled to a temperature of 0 to 10 ° C.
The method according to claim 1,
In the storage step, in order to prevent the soy milk from being deteriorated, a method of manufacturing non-solidified tofu that is ready for instant cooking, characterized in that soy milk is stored in a sterile tank at a temperature of 10 ° C. or less.
The method according to claim 1,
The coagulant added in the coagulant addition step is a method of preparing non-coagulated tofu that is ready for instant cooking, characterized in that the coagulant is 0.1 to 0.7% of solid content.
The method according to claim 5,
The coagulant is a coagulant that is sterilized at 70 ~ 150 ° C and then cooled to 10 ° C or less.
The method according to claim 1,
In the container filling step, a container that has been sterilized is used,
Sterilization is a method of manufacturing non-solidified tofu that is ready for instant cooking, characterized in that it consists of either surface sterilization using UV sterilization or spray sterilization with hydrogen peroxide.

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