KR920005993B1 - Process for making soybean curd containing fiber from soybean - Google Patents

Abstract

A dietary fiber-contg. bean curd is prepd. by (a) soaking soybean or bean curd refuse in the water and pulverizing to obtain the slurry, (b) softening and sterilizing the slurry at 80-121 deg.C for 30-60 min. and grinding, (c) homogenizing the grinded slurry under 1500 Psi - 10000 Psi pressure, and (d) coagulating the homogenized slurry and forming.

Description

Manufacturing method of high fiber tofu made from soybean or tofu bean curd

The present invention relates to a method for producing high-fiber tofu based on soybean or tofu busy.

In general, conventional tofu is produced by hydrolyzing the soaked soybean or soaked soybean powder during the manufacturing process, and extracting soybean protein and lipids as water extract and filtering to separate soy milk and sesame, and then tofu in soy milk. Refers to solidification molding by adding a coagulant. At this time, the by-products of the by-products contain a considerable amount of fiber in its components, and proteins, lipids, etc. are still remaining. Tofu non-continuous fiber or soy slurry fiber are both poorly soluble and solid, so in the process of tofu manufacturing, all of them are removed and discarded as bean curd. It is traditional tofu that is made from fiberless tofu.

In other words, the product of soybean curd, which is made by coagulating the water-extracted soymilk with proper heating and coagulating with low protein denaturation so as to be digested and absorbed well, is one of the most indispensable food products in our diet. will be.

However, it has been found that coagulation of soy protein in tofu can be achieved not only with water extract type soymilk but also with a mixed dispersion of insoluble denatured protein containing soluble and insoluble fiber.

Conventional tofu in terms of composition, soybean fiber is transferred to the tofu busy, so that the tofu becomes a fiber-free food, so the discard of fiber that is newly recognized among the nutrients of the human body can not be ignored.

The popularization of food in the field of food reconciliation is to include the fiber of tofu bean curd in the tofu and inexpensive tofu which contains a large amount of fiber inexpensively and improve the preservation in the manufacturing process to improve the distribution process. It seems to be one of the challenges to be solved very urgently.

As used herein, the term fiber refers to dietary fiber, the importance of which began in 1970 by Burkitt of the United Kingdom, when people living in Africa had a lower incidence of adult disease than people in developed countries in the United States. . In other words, the definition of plant fiber is the sum of Lignin and non-digested vegetable polysaccharides by enzymes secreted from the human digestive tract. The plant polysaccharides include hemi-cellulose, pectin, gum and mucilage, which are cellulose and non-cellulosicpolys-accharide. It can be called a total value. Therefore, the value of crude fiber analysis method which has been recognized for a long time is only approximate, and in general view, crude fiber content is estimated to be quantified only about 12-50% of the actual dietary fiber.

The present invention is to make the fiber of soybean or tofu busy to be a component of the head so that the fiber in the soybean or cotyledon can be edible at the same time.

Until now, these fibers have been thought to be useless and unnecessary for the human body, but recently, vegetable fiber has been treated as one of the six nutrients in the human body, and has been regarded as an essential condition for nutrition intake. The effects of vegetable fiber on the physiology of the human body revealed by the research results of various researchers, first of all, vegetable fiber activates the action of the digestive tract to increase the capacity to reduce constipation, prevention of diabetes, heart disease, colon cancer, obesity, etc. Many adult diseases have been linked to a deficiency of plant fiber. In consideration of this point, tofu containing soy bean curd ingredients having high plant fiber content may be referred to as "fiber tofu". It has a unique tofu taste and is not comparable to traditional tofu in terms of cooking, it is nutritious and excellent in preservation, which can modernize the distribution process and inexpensively spread it as a national popular food in terms of national health or resource utilization. In this regard, the present invention is a process of containing fiber contained in soybean or tofu bean curd as tofu ingredient, which is made by softening and homogenizing the components of bean curd to make it unique tofu. The production method has been completed.

The manufacturing method is described in detail as follows.

About 75% of the soy protein is glycine, which belongs to the genus Globulin, and is a globulin, which is originally soluble in water by water solubility or by a large amount of soluble inorganic salts in soybean, and extracted as a water extract. When the soybeans are soaked, ground, and extracted, about 85% of the soybean protein comes out as a water extraction solution, and the remaining 15% is left as a tofu busy component in a soluble and insoluble state. This is calculated by food analysis to the last, and in the tofu manufacturing process, the amount of protein extracted from the water is showing various differences due to differences in the manufacturing process. In other words, the soybeans are soaked for several hours, and then crushed with a singer to obtain soybean slurries. Proteins are extracted. The difference between the degree of grinding and the degree of primary centrifugal filtration or compression during the non-filtration process Alternatively, the amount of protein contained in the bean curd is different depending on the method of obtaining a large amount of extraction by making several times the hydrolysis of the bean curd, which is obtained by further hydrolyzing the produced bean curd and centrifugally filtering the hydrolyzate used for watering at the next bedding. In general, it is currently statistically obtained as tofu bean curd with about 80-85% of the water 1.5-2.0 times the weight of soybeans. Soybeans contain almost all of the fiber content of soybeans, as well as protein lipids and carbohydrates.

In other words, if soybean is made by increasing the amount of soluble protein extracted from soybeans, the amount of non-persistent protein is low and the content of fiber is high. Therefore, when the biji which is used as a raw material of the present invention obtains a lot of conventional tofu having no fiber content, the fiber tofu may have low protein and a high fiber ratio. Therefore, in the soy cotyledon state, inactivation of Lipoxygenase, a lipid oxidase, was first carried out by heating and softening, and soybean coagulant was added from the soybean by-product obtained by homogenization. When it is molded, the composition ratio of soy protein and lipid fiber is composed of tofu as it is, but the determination of this method is first, the content ratio of fiber as fiber tofu becomes low, and the enzyme activation during grinding is performed by inactivating Lipoxygenase in cotyledon state. It is not suitable for the taste of oriental whale tofu compared to the tofu made, and the power consumption, mechanical abrasion, labor cost, long time required due to excessive amount of slurries in the operation of the high pressure homogenizer which must pass through the method of the present invention. In view of this, there is a considerable disadvantage. Therefore, the conventional tofu can be the most rational operation method to produce fiberless tofu using current and conventional non-fiber tofu, and by using the by-products of biji to produce high-fiber tofu. The advantage of conventional tofu is that it is the lowest heating that can show the coagulation phenomenon of soybean flour, and it is ideal for protein food in view of the large digestion absorption rate of protein to the human body by minimizing the degeneration of soy protein.

In conclusion, the soybean deodorizing process by preenzymatic deactivation in soybean beverage production and the production of soybean flour without deodorization in the activated state of enzyme as in tofu manufacturing process, as well as the difference in the manufacturing process Since it shows many advantages in terms of yield, preservation, and the like, the present invention can be said to be a very excellent method in many ways as a manufacturing method for tofu.

General ingredient list such as soybean and tofu and bean curd

※ Fiber amount in the table is based on conventional crude fiber analysis

As shown in the table above, the soymilk component obtained by adding 0.3 to 0.5 times of water to the produced non-fat weight is obtained by adding 7 to 10 times the amount of water added when hydrolysing the soybean head. Compared with the total amount of solids, the protein and lipids are almost the same side, the sugar and fiber content is very high.

If the tofu is prepared by the method of the present invention at the same content ratio, it can be an excellent product that does not lag behind conventional tofu or packaging tofu in the quality of the tofu as in Examples 1 and 2, and is suitable as a utilization method of discarded bean curd. Significant gains can be made on the surface of the water.

In the raw material in the production method of the present invention, the amount of the hydrolyzate is 0.3-0.5 times to the amount of agitation, followed by stirring to make a cobbler. At the same time, it softens and sterilizes heat-resistant bacteria derived from soybean. In this case, the sterilization time can be reduced by using chlorine sterilization method with overflow bed. The softening strength of non-solids is 0.5 ~ 0.8 as the Texture Unit (kg / w) of Zenken Texturo meter.In this case, it is soybean soaked in 0.5% sodium bicarbonate (NaHCO ₃ ) solution for several hours. The obtained busy may shorten the softening time. This is transferred to a colloid mill or impact grinder for grinding. It is a sealed cross-head device of Homogenizer (APV Gaulin) while stirring in the cooker of 80 ~ 100 ℃ where the specific particle size is less than 0.05cm and the homogeneous pressure is 1500Psi ~ 10,000Psi while blocking contact with external air. Pass more than once at When homogenized as a high pressure homogenizer of such a device, the fiber in the solid component of the busy body is safely dissociated or broken down, and the nonpolar lipid forms a polar protein and a complete polar protein complex. By forming a homogeneous complex, the viscosity is significantly higher than that of the water extract soy milk. The soft homogeneous dispersion has a particle size of 0.1-0.2 μL in the dispersed phase to form a very safe colloidal composite dispersion, and the flavor is almost the same as that of the soybean flour of conventional tofu.

Therefore, when considering the relationship between protein and tofu coagulant in this state, soybean water extract solution is generally acidic tofu coagulant solution, which is close to the isoelectric point of protein and becomes insoluble within pH 4.2 and becomes coagulated. When a phenomenon occurs and addition of a salt solution of metal ions such as Ca ⁺⁺ and Mg ⁺⁺ , a portion of glycinine and a hydroxyl group of -COOH are also formed, and phosphorus, or mutant, dissolved in soy protein The majority of the proteins are dissolved in the protein, and they are also involved in the binding of the protein. The conservative properties are improved, and in the method of the present invention, the homogenization of the protein results in the formation of a negative complex and the formation of a negative complex to add a negatively charged particle. Due to various actions such as electrical coupling with metal ion of, protein is embraced with other components in water state, so it has high water retention and binding ability. It is thought to precipitate coagulation with it.

Therefore, the colloidal nonfat dispersion of the present invention obtained by the forced dispersion of the water extract type soymilk and the insoluble nonfat component has a slightly different state of liquid composition or protein structure, but there are conventional tofu coagulants and coagulant inhibitors (fatty acid mono). It has been found that the method of the present invention is excellent in many ways in order to produce the product as tofu by adding copper ceride or fatty acid ester of sucrose.

1. In the present invention, especially when using magnesium chloride as a fast-acting coagulant, the flavor as a tofu is well matched with the non-fat dispersion obtained by grinding, softening and homogenizing in the state of activating Lipoxygenase, so that the tofu taste of whales can be enhanced. If the coagulant is coagulated with a fast-acting coagulant in the water-extracted soymilk, the volume of the tofu is small and it is hard and not elastic. In the present invention, the fast-acting coagulant has a high viscosity of the dispersion, but the permeability and dispersibility of the dispersion is increased, and uniformity is generated. When the basic amino acid is mixed with a coagulation inhibitor such as lysine, the water-soluble coa tofu has a large yield. You will get

Therefore, in the coagulation action of the dispersion obtained by the method of the present invention tofu coagulant and coagulant suppressant to the soybean water extract can be formed more variously than before, so there will be a lot of room for quality improvement.

2. The present invention can facilitate the sterilization process when softening the solid content of the tofu busy, that is, by using a high pressure hermetic homogenizer to block the contact with the outside air and can also perform the manufacturing process as well as sterilization of the dispersion Long term preservation is possible. Therefore, the tofu manufacturing process up to this point is difficult to sterilize, so it can not be over 2 ~ 3 days, so it is easy to handle unsanitary, and the benefits can be corrected, which can be improved by modernized factory management operation.

3. In terms of health, the fact that the incidence of adult disease in Korea is gradually decreasing year by year has been reported and reported in the medical field. It can be pointed out that one of the reasons for the lack of dietary supplements is not only tofu which is always essential to our diet, but also to supply tofu with high fiber content.

4. Soybeans used as tofu raw materials are in short supply in Korea and most depend on imports from foreign countries. Therefore, it is an urgent need to actively expand and expand the present method as a means of coping with the soybean production in Korea and at the same time discarding and using tofu business as a tofu resource. Could be.

5. At present, the amount of milk produced by Korean dairy farmers is increasing year by year, and the amount of milk powder is more than four times higher than the proper stock of 5,000 tons, which is accumulated in the stock, and the consumption of milk powder is not correct and domestic consumption is over the limit. As a part of the domestic consumption of the milk as a part of the domestic consumption plan to be put in the tofu is consumed in the daily diet as a way to supply milk fiber tofu at a low cost as a method in which biji occupies half of the raw material as in Example 4 of the present invention. It is necessary to actively spread and foster the present invention as a method.

Comparison of Properties of Traditional Tofu and Fiber Tofu of the Present Invention

1. Hardness ... 10 panelists selected as tofu merchants Compare with conventional tofu… The number of people who answered in large and small

2. Taste ... Selected as a tofu merchant on the 10th panel… Compare with conventional tofu… The number of people who answered that it was water-saving like whale tofu

3. Yield… Tofu made with 15Kg of soybean produced as 10Kg of soybeans. (However, pouch-packed tofu is made by solidifying the whole without distilling from 10Kg of soybeans.)

4. Preservation… Sealed homogeneity of AVC Caulin, tested in the commercial state of tofu by the Aseptic process (Examples 2 and 3)

As shown in the above table, the taste of all of them responded that the fiber tofu of the present invention was similar to whale head tofu, and in terms of yield, tofu was conventionally obtained on the basis of 10 kg of soybean, and the fiber made of only 15 kg of byproducts produced at that time. It shows the amount of tofu. In other words, 10 kg of soybean, 35 kg of conventional tofu and fiber tofu were obtained in 9 cuts and 44 kg in total. This is conventionally compressed and dehydrated, cut one by one and put in a tray and seeded. Busy: water = 1: 0.3 was prepared by aseptically pouring the coagulant into a peel open tray and solidifying the whole. A total of 20kg and 35kg of conventional tofu were obtained 55kg. Soybean: water 1: 7 Hydrolysis was performed using a method of the present invention, and the resultant was put into a pouch wrapping paper to solidify the whole to obtain 70 kg of tofu.

Example 1

The soybeans obtained by washing with enough soybeans are washed with enough soybeans, and the tofu is made by the manufacturing process, and the by-products of the soybeans are also hydrolyzed once more to make a bizreary, which is separated into sesame and soy milk by a continuous centrifugal filter. For about 10 kg of soybeans. To this, 15 kg of sebum is added to 7.5 kg of water while stirring to make 22.5 kg of biscuit, which is put in a cooker for 30 to 60 minutes at a temperature of 100-120 ° C to soften and sterilize non-solids.

The hardness of softening is 0.5 ~ 0.8kg / w as Texture Unit of Zenken Texturo meter, and it is crushed using a colloid mill or impact grinder, and its specific particle size is less than 0.05cm in 80 ~ 100 ℃. The heated slurry is passed through AVP.Caulin's sealed high pressure homogenizer once at a pressure of 8,000 Psi / cm. Take this into a coagulation vessel and mix 70 g of magnesium chloride (MgC1 ₂ · 6H ₂ O) with 7 g of lysine, an amino acid, per 20ι of nonfat dispersion at 70-80 ° C. Add about 10% liquid and stir the sticks 10-15 Complete coagulation in childbirth. Next, put a furoshiki on the head press box, pour a certain amount and press it with a pressing press to remove dehydrated tofu. In this process, magnesium chloride, a fast-acting coagulant, is used, so that the dispersion of highly viscous dispersions is good and the dehydration works well, thereby improving work efficiency. Pressed and dehydrated tofu is soaked to lose extra coagulant and to obtain about 9.0 kg of tofu.

Also in this method, the soybean water obtained by mixing 22.5 kg of soybean water with 22.5 kg of soybean water extract obtained by adding 52.5 times of soybean water to the soybean extract to increase the concentration of protein lipids, etc. Almost the same concentration as the extract solution was produced in packaged tofu as in Example 2. In other words, 45kg of mixed liquor 22.5kg and 22.5kg soybean water extract is made into tofu-packed tofu. At this time, 5kg of soybean is added to obtain 72.5kg of sewage by-product separately. The flavor of tofu made with the mixture of this nonfat dispersion and soybean water extract can obtain unique tofu flavors according to the formula of the solution.

Example 2

As a pretreatment, 10 kg of soybeans are selected, soaked in sodium bicarbonate (0.5%) overnight, washed with water and then overflowed with sodium hypochlorite solution for 10 to 20 minutes, and then washed with soy milk and sebum according to the conventional tofu process. The amount of tofu is also dependent on the degree of dehydration, but usually 10kg to 15kg of soybean is obtained.

This time, according to the conventional method of packing tofu, the whole business of the business is solidified as tofu without pressing and dehydrating to make it into a product. In a pressure cooker, non-solids are softened and sterilized at 100 ° C for 40 to 80 minutes.

The degree of softening is about the same as in Example 1, and then placed in a colloid mill or impact grinder to make the specific particle size less than 0.05 cm, and the slurry is placed in a cooker and heated to 80 to 100 ° C, homogeneous at a pressure of about 8000 Psi. . At this time, the homogenizer is a sealed cross-head which treats the porch jar and the backing area as high temperature steam while blocking the contact between the slush and the outside air so as to homogeneously disperse the dispersion and fill the hot dispersion with a PEEL-OPEN packaging machine. Gulokko no delta lactone, a coagulant, is added first to a tray of a predetermined amount, and then the seed dispersion is injected and seeded for 40 minutes to complete condensation. As described above, the product can be preserved for 1 month at room temperature obtained by working with a sterile system.

The amount of coagulant is about 70 kg per 20 kg of dispersion, and about 20 kg of packed bean curd tofu can be obtained in this factory.

When the whole dispersion is gelled as in the present method, the whole non-fat ingredient is contained in the tofu, and in particular, the fiber content is very high, other nutrients are high, and the tofu tissue is very dense and hard.

Example 3

This process starts with soybean and uses the whole soybean ingredient as a whole bean curd.

First, 10 kg of soybeans as a pretreatment, immersed in sodium bicarbonate solution and chlorine solution sterilized as in Example 2, washed with water, added with about 30ι water, crushed with a crusher, and added to the soy flour to bring the total liquid amount to about 50ι. .

This is put into a high-pressure cooker and softened by 40 to 80 minutes at 100 ° C. and ground to a particle size of 0.05 cm or less using a colloid mill or impact grinder.

Next, add 20 ° water to the cooker and stir and heat it to 80 ~ 90 ℃. Block it with external air at a pressure of 8000Psi and homogenize it with high pressure while sterilizing the dispersion. That is, the amount of hydrolysis is seven times that of soybeans. The homogeneous liquid is once cooled through a precooler at 20 to 30 ° C., and calcium sulfate CaSO ₄ · 2H ₂ O as a coagulant is dispersed in about 4 g / kg of dispersion to about 2-10 ml of water to form a suspension.

Here, a mixture of about 0.01 g per 1 g of calcium sulfate, a mixture of a polymerized phosphate which is a conventional mixing agent as a coagulation inhibitor, is injected and seeded into a plastic film pouch by 200 to 300 g. The fully packed pouch is held in a 90 ° C. water bath for about 40 minutes to consolidate and cool the condensation.

This method yields about 70 kg of plastic pouch tofu from 10 kg of soybeans. The ingredients of this tofu are more fibrous than conventional fiberless tofu, but there is no sedimentation in quantitative quantity compared to general soft tofu, which can increase the yield.

Example 4

The present invention is one of the methods of mixing the non-fat dispersion obtained in Examples 2 and 3 with the same amount of raw milk to solidify the whole like conventional lead tofu.

First, l5 kg of soybean obtained by treating 10 kg of soybeans in the same manner as in Example 2 was softened and sterilized for 60 minutes at 100 ° C. in a cooker and made to have a particle size of 0.05 cm or less as a colloid mill or impact grinder. The mixed 30 kg mixed dispersion was homogenized once with a closed high pressure homogenizer with a pressure of 8,000 Psi once by heating and stirring the mixture pot at 90 ° C. The particles of the colloidal dispersion phase of the non-milk mixed solution reach 0.1-0.2 μL level and become a homogeneous dispersion in a safe state. As an automatic pouch filling seeding machine, 80 ~ 90 ℃ dispersion solution from homogenizer was first injected into the pouch with gurucono deltalactone as a solution of 4g per kg of dispersion as a solution, followed by injection of a certain amount of dispersion at that temperature. When left for 40 minutes, gurucono deltalactone dissolves well in water, and when heated, the guroconic acid decomposes, and the acid lowers the pH to solidify the protein so that the whole is homogeneously condensed and milk fiber tofu 30kg is obtained.

Milk fiber tofu contains the same amount of soybeans and raw milk as 7 times the amount of soybean oil in soybeans. Compared with soymilk solution, the amount of solid milk contains approximately the same amount of protein and lipids. Acid coagulation by isoelectric point of soy protein copperine or milk protein casein is in the range of pH 4.3∼4.6 and coagulation and sedimentation occur simultaneously. Some of them coagulate by heating and mixed coprecipitation of soy protein and milk protein. It is in a uniform state, and the flavor is the tofu with the added taste of milk, which is suitable for the national consciousness of Korea. Nutrientally supplemented with high-fiber animal and vegetable mixed protein foods are mutually complementary, and can be an ideal single nutritional food.

Claims (1)

Soybean or bean curd bean (Bean Curd Refuse) as a raw material, after immersion and hydrolyzed to obtain a dispersion (slurry), which is softly sterilized at 80-121 ℃ for 30 to 60 minutes, then finely ground to a high-pressure homogenizer at a temperature above room temperature A method for producing high-density tofu based on soybean or tofu bean curd, characterized in that it is added to a dispersion obtained by homogenizing at a pressure of 1,500 Psi-10,000 Psi to add a conventional tofu coagulant and a coagulation inhibitor.