KR790000954B1 - Method for preparation of soyabean protein constitute - Google Patents

Abstract

Soybean protein constituents, a useful material for various nutritive food bases, were prepd. Thus, dried soybeans were soaked in water, heated to inactivate lipoxidase activity, and ground with water; or, dried soybeans were heated with steam for 40-50 min at 100≰C in a steam-heater, dried for 10-20 min at 150≰C to inactivate the bitter taste-causing enzyme in the soybean milk, and crushed. The soybean milk was dispersed in water, sodium alginate added, stirred, and calcium sulfate dispersed solu. in water added.

Description

Manufacturing method of elastic protein tissue based on soybean

The present invention immerses and softens dried soybeans according to a known method, and then heats them to deactivate the activity of lipoxidase to wet crushed bile juice, or dried soybeans at 100 ° C. at 40 ° C. in a steam tube. After steaming for 50 minutes and drying at 150 ° C. for 10-20 minutes to inactivate enzymes that also produce high-yield components of soy milk, agitated and dissolved soda alginate in soybean juice obtained by dispersing soy flour obtained by grinding in water. The present invention relates to a method for producing a uniform mass of elastic protein tissue by adding a calcium sulfate dispersion dispersed in water.

The spongy protein tissue obtained by the present invention can be dried as it is to make something like conventional tofu, and seasoned and pigmented to give artificial meat without human meat and inferior texture. It can be used as a base material for a variety of nutritional foods, such as having a specificity with no heterogeneity even when mixed and used as a mixed base of processed food.

Also in the conventional soymilk concentration method (Patent No. 4,998, Patent Publication No. 76-91), a process of mixing soda milk with an aqueous sodium alginate solution and adding calcium chloride or aluminum chloride which is a poorly water-soluble alginate metal salt-forming substance In this case, in order to improve the long-term concentration method of heating and evaporating soymilk, the soymilk is coagulated into fibrous tissues enclosed in water-insoluble calcium alginate (or aluminum), and then depressurized to obtain an appropriate peptizing substance. It is not intended to obtain the elastic structure of the head, but the effect of the light calcium chloride is clearly distinguished from the effect of calcium sulfate in the present invention.

In other words, calcium sulfate (CaSO ₄ · 2H ₂ O), which is designated as a statutory food additive, is extremely poorly water-soluble at 38 ° C. at 0.272 g per 100 ml of water, whereas calcium chloride (CaCl ₂ · 2H ₂ O) is 40 It can be seen that it is very soluble as 115 g per 100 ml of water at 占 폚. When calcium sulfate aqueous dispersion was added to a mixture of sodium alginate in a soymilk suspension, its dissolution was low, resulting in low dissociation of Ca ++ ions, resulting in a slow reaction rate with sodium alginate. Since the number of Ca ++ ions generated by dissociation increases, partial gelling reaction occurs instantaneously to form a separated fibrous structure even when using a coagulation inhibitor, phosphate or the like, and cannot be a bulky elastic structure as in the present invention. .

Therefore, the present invention is characterized in that it is possible to form a homogeneous mass of elastic body through the soymilk suspension while preventing the partial gelation reaction from occurring only with sodium alginate and calcium sulfate.

Thus, it can be seen that in the conventional method using only sodium alginate and calcium chloride, it was difficult to promote homogeneous mixing or uniform coagulation reaction due to the instantaneous reaction of the contact portion. Therefore, coagulation inhibitors such as bicarbonate, phosphate, and carbonate have been conventionally used to prevent the cohesive gel phenomenon and to produce a homogeneous mass of calcium alginate gel elastomers. The preservation of the deterioration and taste will adversely affect. According to the present invention, however, a uniform mixture of sodium alginate and water pulverized soybean powder is firstly added, and the calcium sulfate dispersion dispersed in water is added to provide a uniform uniform mass without using the coagulation inhibitor. An elastic body can be easily formed. It is interpreted that the finely divided soybean particles and the heat-modified extracted protein polymer serve to adjust and delay the coagulation reaction by sodium alginate and calcium sulfate to smoothly achieve the overall gel formation.網狀) The whole soybean ingredient is contained in the tissue (包容) to achieve a homogeneous mass of elastic body, and thus can be a nutritious food without loss of soluble proteins and vitamins in soybean ingredients as in the conventional tofu production. In addition, this elastic tissue has a unique advantage in shortening the maturation period, form shrinkage, etc. that is not seen in conventional copper head when frozen or thawed.

At this time, in the formation of the homogeneous elastomer produced, the necessary raw material mixing ratio and its jelly strength are determined by the amount of soda alginate in soy flour, the concentration of soda alginate in the hydrolyzed state, and the amount of calcium sulfate. It is very widely influenced by, but in general, when 300 cps of sodium alginate is used for 1,000 water, soybean powder: sodium alginate: calcium sulfate = 100: 10: 5 can obtain proper jelly strength as a general food. In addition, the dehydration state and the adsorption state of the seasoning liquid in the case of the tissue can be very easily. In addition, the alginate soda used here refers to the refined powder form, and separately the algae of the prepared alginate soda which melt | dissolved algae (seaweed, seaweed, seaweed, konjac, etc.) in the soda carbonate solution and primary-filtration. The same reaction occurs when the liquid is used in the same ratio as the component concentration ratio of the powdered alginate soda, and may be a kind of seaweed processed food in which seaweed components are mixed.

Next, the homogeneous elastic body thus produced can be vacuum-packed and sterilized and produced as it is. In the same manner as in the case of known tofu production, frozen protein is denatured to facilitate freeze denaturation of the protein, and the tissue structure of the protein combined with the first heat degeneration and the reticular structure of calcium alginate are easily dehydrated and have strong shrinkage resistance when dried. It can also form tissue.

This can be said to be completely different from obtaining spongy tissue using tofu made by conventional methods as a precursor in the conventional process of preparing tofu. Normally, in the production of a spongy body consisting of the association of soy protein molecules only, during the preparation of conventional tofu or sponges using only separated proteins, refrigeration ripening after freezing takes two to three weeks. During the maturation period, ice crystal changes and protein freeze denaturation are promoted to complete the sponge tissue, and the requirement of this maturation period is a major difficulty in the conventional process of manufacturing tofu.

However, when the elastic protein tissue according to the method of the present invention is used for the production of known tofu heads, such a maturation period is not necessary and immediately thawed and washed, it is possible to easily obtain a strong elastic sponge tissue, as described above. It can be said that it is a synergistic effect which consists of a combination of two skeletal structures by the association reaction of the calcium alginate network and soy protein.

When the homogeneous elastic body made in this way is packaged and frozen one by one, it is thawed during cooking and used in the same usage as conventional tofu to obtain a sponge-like protein tissue food.

This can be a highly nutritious base food or instant frozen food, which is hardly distinguishable from processed meat and natural meat in terms of its texture, such as good flavor and chewy texture.

Example 1

The compounding example 1 is a compounding ratio of the method of immersing and softening with dry soybean, and the compounding example 2 is a compounding ratio when the soybean powder which grind | pulverized and dried and pulverized dry soybean in the steaming pipe was used. In addition, the compounding example 2 becomes a compounding ratio of seasoning and ready-to-eat seasoning food.

In the description of the formulation 1, first, 100 g of dried soybeans were bubbled, washed with water, immersed in 30 l of 0.5% sodium bicarbonate solution for about 7 to 8 hours, and then hydrated, and then washed with water and placed in a cooking pot at 30 ° C. Increase for 40 minutes. Hydrated swelled soybean is about 220g, and the scalp is separated by stirring with a wave stirrer in a lot of water. Next, the soybean softened by the above-mentioned process in the double bladed high speed stirrer is crushed into fine particles. At this time, the amount of water is 830 g and stirring is continued until a homogeneous suspension is obtained. Next, 12 g of sodium alginate is added to the liquid in the rotating stirrer little by little in a powdered state to dissolve so that the whole becomes a uniform arc. To this, 6 g of calcium sulfate dispersed in 3 g of water was added to make a homogeneous state, injected into a fixed mold, and solidified in a mold form within 20 to 30 minutes to obtain a total amount of 1,048 g. Next, cut to a certain size and sterilize the pot or cook for 30 to 40 minutes at 85 ℃, and then package and commercialize it.

In the formulation 2, water 900 was added to the cooked soy flour 100, stirred, and various seasonings were added. Finally, sodium alginate was added to dissolve, solidified as calcium sulfate, and treated in the same manner as in Formulation Example 1 to produce a product.

Claims (1)

Sodium alginate was dissolved and mixed in a suspension of soybean fine particles obtained by heat treatment in a raw state of soybean to inactivate lipoxydase enzyme, and then crushed or pulverized, to obtain a staple according to a known method. A method for producing an elastic protein tissue based on soybean, characterized by obtaining a homogeneous mass of elastomer by adding water.