KR980008034A - Process for producing tofu or gypsum containing kidovoxane - Google Patents

Abstract

The present invention relates to a method of extending the shelf life by adding chitosan to tofu and gypsum or by immersion in aqueous chitosan solution. In addition, the present invention relates to a method for further increasing the value of a product by adding chitosan, which is used in health supplement foods.

Description

Process for the production of tofu or gypsum containing chitosan

Since this is a trivial issue, I did not include the contents of the text.

To date, there has been no way to improve the shelf life of tofu, except for refrigerated storage. Some methods use sterilization and disinfection by dipping in diluted sodium hypochlorite. However, this method suffers from the odor of sodium hypochlorite, There is a drawback to drop.

The present invention relates to a method of manufacturing a tofu containing chitosan which is useful for the human body as well as not deteriorating the quality of the product even if the product is not refrigerated or is refrigerated and can be extended even during the preservation treatment.

1) Materials and Manufacturing Method of Chitosan-Containing Composition

end. Material of Inventive Composition

① Chitosan

The official name for chitosan is -1,4'-Poly-D-glucosamine, it is difficult to use with the molecular weight of millions of units in which the molecular weight exists in a natural state, and it is not only inconvenient to use but also has a difference in the antibacterial power depending on the molecular weight, If possible, average molecular weights between 10,000 and 100,000 are effective.

The decomposition method may be any method such as microbial decomposition, enzymatic decomposition, and chemical decomposition, or it may be extracted by low molecular weight during the production process.

② Other containing materials

Preservatives recognized as food additives such as dihydroacetic acid, sodium dihydrogenphosphate, benzoic acid, sodium benzoate, sorbic acid, calcium sorbate, butyl parahydroxybenzoate, isobutyl parahydroxybenzoate, isopropyl parahydroxybenzoate, Paraoxyaminobenzoic acid, sodium propionate, potassium propionate, calcium propionate, and the like.

I. Method for producing the composition of the present invention

The minimum effective concentration and the maximum effective concentration of chitosan were determined by preliminary experiments using chitosan and auxiliary materials, and the effective average molecular weight of chitosan was determined.

As a result, the minimum effective concentration of the chitin derivative is 10 ppm based on the dilution used and the maximum effective concentration is 10,000 ppm based on the dilution used. Up to 10,000 ppm, the effect of use was increased, but the effect was no longer effective at higher concentrations.

In addition, the average molecular weight of 2,000 to 200,000 was effective for manufacture and use, and there was no significant difference in its efficacy. More specifically, the molecular weight of about 10,000 to 100,000 was excellent in terms of cost-effectiveness and was easy to use.

Accordingly, the mixing ratios of the respective compositions are determined, and the mixing ratios of the respective compositions are determined and used in the experiment. However, the mixing ratios specified in the specification are not limited.

As a result of the preliminary experiment, it was better to use chitosan and one or more auxiliary materials at the same time. In addition to the composition listed below, the composition for obtaining the same effect can be made innumerable by using chitosan and other auxiliary materials okay.

As a condition for the ingredients to be included in each prescription, first, chitosan has a molecular weight of 10,000 to 100,000 (less than 10,000, more than 100,000). Second, organic acids should be able to dissolve chitosan and be suitable for food.

Next, list some of the prescriptions made considering the above conditions.

Article 1

Ingredients: chitosan 100g, acetic acid 100g

Add chitosan powder to 800 cc of water, suspend it, and stir the acetic acid slowly.

After sufficiently stirring, insoluble materials are removed by filtration.

② Article 2

Ingredients: chitosan 100 g, malic acid 200 g, calcium propionate 100 g

Chitosan is suspended in 600 cc of water, the malic acid is sufficiently stirred, calcium propionate is added, and the mixture is stirred.

Stir sufficiently and remove insoluble material.

③ Article 3

Ingredients: Chitosan 100g, lactic acid 100g

Add chitosan to 800 cc of water, suspend, add lactic acid, stir thoroughly, then remove insoluble material.

④ Article 4

Material: Chitosan powder passed through 100 mesh

end. Method 1

The chitosan solution is added before boiling the soymilk precipitate during the head manufacturing process.

In terms of chitosan, 0.01 to 1% by weight of the tofu finished product

I. Method 2

Immediately after the production of tofu, it is immersed in a diluted chitosan solution.

Submerged in 0.01 to 1% dilution in terms of chitosan

All. Method 3

The chitosan powder of Example 4 is mixed evenly with 0.1 to 1% of soybean-ground precipitate

la. Method 4

When packing the tofu, put the tofu and chitosan diluent together in the packing container.

3) Examples

Storage time at 20 ° C, time taken for tofu to decay

The corruption judgment was confirmed by the panel of 10 people who were not able to be edited by the olfactory inspection.

Average time of 10 repeated experiments

Controls were prepared by conventional methods

As shown in the examples, it was impossible to store more than one day in the case of manufacturing by the conventional manufacturing method, but the preservation period of the present invention was improved more than twice. In addition, the addition of chitosan, which is a health food material, has further enhanced the value of the product.

Tofu and glutinous rice (hereinafter referred to as "tofu") are excellent vegetable protein sources. However, tofu is a high-protein food easily deteriorated because it has a short shelf life.

Especially in summer, the risk of food poisoning is high due to the degeneration within 24 hours, and most tofu smells bad. Accordingly, the inventor of the present invention has found that chitin derivatives having excellent antibacterial activity and beneficial to the human body, chitosan, which is recognized as a natural food additive, are used in the production of tofu to prolong shelf life of tofu and improve hardness.

Because chitosan is a health supplement, it can increase the value of the product by adding chitosan to the tofu.

Claims (4)

Chitosan was added to the tofu to increase the shelf life. Dipping the prepared dough into an aqueous solution of chitosan to increase the shelf life. Put tofu and chitosan aqueous solution together in packing container to raise shelf life. Chitosan, a health supplement food material, is added to tofu to increase added value. ※ Note: It is disclosed by the contents of the first application.