KR880001202B1 - Processing method for soybean curd to which viscid polysaccharide is added - Google Patents

Abstract

Soybean curd with improved stability, chewability and absorptive property is prepd. by adding one or more than one 0.01-0.5 wt.% viscous polysaccharide (s) selected from xanthine, locust bean, guaiac and tamarind gum in the prepn. process of soybean curd. Thus, 1.8 kg soybean is washed, immersed into water for 8hr, crushed, mixed with a soln. of 10g xanthine gum in 25ml water, boiled for 30min with stirring and defoaming, and squeezed with cotton cloth to give 9 l soybean milk. The soybean milk is mixed with 22.5 CaCO4.2H2O and 22.5g gluconos-σ-lactone, stirred for 10min, cast into a mould, and solidified to provide soybean curd.

Description

Manufacturing method of tofu with viscous polysaccharide added

The present invention provides a method for preparing tofu using the same, focusing on the characteristics of viscous polysaccharides, and in more detail, adding viscous polysaccharides during the tofu manufacturing process gives stability to the tofu to improve water retention and at the same time improves texture. It will contribute to the improvement of smoothness, thickness, and flavor).

Tofu is coagulated by adding other ingredients in soybean milk and coagulants (sodium bleach, glucon) mainly composed of coagulant or CaCO _{4. The} tofu is divided into regular tofu, cotton tofu, silk tofu, and soft tofu. And tofu in a bag. These tofus are different depending on the type, but they lack water retention. For example, when they are put on a plate for eating as `` raw tofu, '' water is leached from the inside of the tofu, causing changes in the texture of the tofu. There was a defect that the seasoning (soy sauce) added and added was diluted.

In the present invention, to improve the water retention of the tofu to give stability and to give the smoothness to the head, various studies for the purpose of improving the texture, as a result of the addition of any kind of viscous polysaccharide in the tofu manufacturing process to prevent rapid leakage from tofu At the same time, found to improve the umami by giving the smoothness to the tofu has led to further research to achieve the present invention.

The present invention provides a new tofu prepared by adding one kind or two or more kinds of viscous polysaccharides consisting of xanthan gum, low cast bean gum, spoken gum and tamarind gum in the tofu manufacturing process.

In the present invention, the viscous polysaccharide refers to xanthan gum, low cast bean gum, spoken gum and tamarind gum, but during the tofu manufacturing process, heat treatment and pH change occur, so xanthan gum is regarded as a physical property of the polysaccharide. It was most suitable and the effect of flavor improvement was remarkable.

Next, according to the present invention, a test result comparing the tofu made by adding a specific viscous polysaccharide in the tofu manufacturing process and the tofu made by the conventional method without adding the viscous polysaccharide was displayed.

Experimental Example 1

Soymilk filtered through cotton was used as a main raw material, and bleached powder (CaCO ₄ .2aq) glucone (Glucone-δ-lactone) and additives as described were used as a secondary raw material.

The above-described additives were dissolved in soy milk, and when warmed to about 80 ° C., a coagulant was added, transferred to a container, blotted and immersed in water. The savory taste and flavor of the various tofu obtained were compared and judged by a panel of ten people, with no additives as a control. However, the concentration of the used adjuvants is 0.25% (wt / vol) for both bleach and glucon.

The results are shown in the first table.

[Table 1]

As evident from the first table, the effects were recognized for xanthan gum, low cast bean gum, colloquial gum and tamarind gum, among which the effect of xanthan gum was remarkable.

Since the effect was remarkable in xanthan gum in Experimental Example 1, to obtain a xanthan gum concentration suitable for tofu production again, various concentrations of xanthan gum were added to prepare tofu, and the test results of the tofu-free tofu were displayed.

Experimental Example 2 Tofu was prepared in the same manner as in Experimental Example 1 by dissolving xanthan gum at the concentration described using soymilk filtered through cotton as the main raw material. The various flavors thus obtained were compared and compared with no panels by control by ten panelists.

The results are shown in the second table.

[Table 2]

In Table 2, the effect of adding xanthan gum was evident in 0.025% of the wort.

Also, when more than 0.2% of xanthan gum's viscous polysaccharide is added, it gives elasticity to the tofu. It has a shape and texture like pudding and lacks the so-called tofu, but it can reduce the taste as a new protein food such as pudding. Is obtained.

However, the addition of more than 0.5% of the viscous polysaccharide is not suitable for achieving the object of the present invention because the miscibility of the viscous polysaccharide to the material is not sufficient.

As described above, there is provided a solid protein food whose hardness is freely adjusted by adjusting the amount of viscous polysaccharides such as xanthan gum.

Next, the data of the head's water retention and elasticity made in Experimental Example 2 were taken, and the result of comparison with the head of the silk which was separately prepared was displayed.

Experimental Example 3

It was the same as Experimental Example 2 except the data of tofu made with no xanthan gum was added using silk soybean milk as a main raw material for comparison. Conservative test puts 100g of tofu into a saare and measures the amount of leakage (%, w / w), compressive strength is the weight per area (g / cm ²⁾ ).

The results are shown in Table 3.

[Table 3]

It is clear from the Table 3 that xanthan gum is added to improve the compressive strength and water retention of tofu, and the effect is remarkable when the added amount is more than 0.05%, and the amount of leakage from the tofu at 0.1 to 0.15% Equal to or less than

In the results of Table 3, the data on flavor improvement of Table 2 are well supported. It was also found that the preferred amount of viscous polysaccharides other than xanthan gum was about the same as that of xanthan gum. In addition, in the present invention, it has been found that the addition effect of the viscous polysaccharide to the tofu not only contributes to the improvement of the stability, water retention and texture of the tofu, but also is useful for reducing the use of the coagulant used in the production of tofu. The addition of viscous polysaccharides can produce tofu that is improved in quality rather than tofu by the conventional method even if the coagulant used in the production of tofu is reduced by about half. However, tofu with no coagulant added but only viscous polysaccharides turned out to be almost gel-like, making it very difficult to mold.

Next, an Example is shown.

Example 1

)와 종유(種油)를 등량으로 혼합한 소포제(消泡劑)를 대살의 끝에 묻쳐서 교반하여 거품을 없앤다. 계속하여 짜는 주머니에 넣어서 반만을 따고 찌꺼기에 약 2배량의 물을 가하여 다시 10분간 끓여서 짜는 주머니에 넣어 즙을 잘짜고 앞서 얻은 짠즙과 잘 혼합하여 약 9ℓ의 두유를 얻었다.1.8 kg of Japanese soybeans were washed with water and then immersed in water for 18 hours to be sufficiently absorbed. The soybeans were crushed into a gruel of white porridge and crushed in a volume of about 2.5 times with 10 g of xanthan gum dissolved in water, capped and boiled for about 30 minutes. The shell was burned several times in between.

) And the oil is mixed with an equal amount of antifoaming agent (消泡劑) is buried at the end of the mass and stirred to remove the foam. Continue to put in a squeeze bag, halved half, add about twice the amount of water to the residue, boil again for 10 minutes, put in the squeeze bag and squeeze the juice well and mixed well with the salty juice obtained earlier to obtain about 9 liters of soy milk.

This was stirred well by adding 22.5 g of bleach and 2 g of glucon, respectively, and after 10 minutes, transferred to a coagulation box with a cotton cloth, and then lightly pressed to solidify, cut into a suitable size, soaked in water, and about 15 tofu were obtained.

In order to compare this tofu with a commercially available cotton tofu, a panel of ten people determined which flavor of the tofu was good.

The results were shown in the fourth table.

[Table 4]

Claims (2)

A method for producing tofu with improved flavor, characterized in that one or two or more kinds of viscous polysaccharides consisting of xanthan gum, low cast bean gum, guar gum, and tamarind gum are added. The method for producing tofu with improved flavor according to claim 1, wherein 0.01 to 0.5% of one kind or two or more kinds of viscous polysaccharide is added.