WO2012153936A2 - Method for manufacturing silken tofu comprising gelatinization reaction of starch and silken tofu gelatinized thereby - Google Patents

Method for manufacturing silken tofu comprising gelatinization reaction of starch and silken tofu gelatinized thereby Download PDF

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Publication number
WO2012153936A2
WO2012153936A2 PCT/KR2012/003396 KR2012003396W WO2012153936A2 WO 2012153936 A2 WO2012153936 A2 WO 2012153936A2 KR 2012003396 W KR2012003396 W KR 2012003396W WO 2012153936 A2 WO2012153936 A2 WO 2012153936A2
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Prior art keywords
tofu
starch
soymilk
soft
drying
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PCT/KR2012/003396
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French (fr)
Korean (ko)
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WO2012153936A9 (en
WO2012153936A3 (en
Inventor
강대익
최윤정
안효근
박홍욱
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씨제이제일제당(주)
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Publication of WO2012153936A2 publication Critical patent/WO2012153936A2/en
Publication of WO2012153936A3 publication Critical patent/WO2012153936A3/en
Publication of WO2012153936A9 publication Critical patent/WO2012153936A9/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/40Pulse curds
    • A23L11/45Soy bean curds, e.g. tofu
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A23L29/219Chemically modified starch; Reaction or complexation products of starch with other chemicals
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A23L3/44Freeze-drying
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00Function of food ingredients
    • A23V2200/20Ingredients acting on or related to the structure
    • A23V2200/218Coagulant
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00Food ingredients
    • A23V2250/50Polysaccharides, gums
    • A23V2250/51Polysaccharide
    • A23V2250/5118Starch
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00Processes
    • A23V2300/24Heat, thermal treatment

Definitions

  • the present invention relates to a method for producing soft tofu, and a method for preparing soft tofu, and a method for producing soft tofu including a step of adding starch to soymilk and a heating step of gelatinizing starch.
  • Tofu is a food rich in minerals and protein, including calcium, and is frequently eaten in a variety of dishes due to its light taste and soft texture.
  • tofu is rich in moisture and nutrients, and not only is prone to decay, but also has a disadvantage in that storage and distribution are difficult because the strength of tissues is reduced. Therefore, a method of drying the tofu has been proposed as a method for solving the storage and portability of the tofu at the same time.
  • Korean Tofu No. 2000-53766 dry tofu and a method of manufacturing the same to put the tofu in a vacuum dryer to decompress and then to dry the tofu for 18-20 hours at a temperature of 60 °C
  • the method for drying the tofu has been proposed, and the tofu is placed in a freezer and subjected to pre-cooling for about 1 hour until immediately before freezing, that is, until a freezing phase occurs on the surface of the tofu.
  • tofu in a vacuum freeze dryer and depressurize it so that the temperature of the tofu reaches 40 ° C., and then vacuum freeze the step, which is not only cumbersome and complicated, but also takes a long time and denatures the protein.
  • the taste and aroma of tofu are deformed so that the taste of fresh tofu cannot be fully restored when the tofu is restored. Since tissue is destroyed there is a limit not to revive the texture of tofu.
  • An object of the present invention is to provide a method of drying a tofu that can restore the taste and texture of the state before drying by providing a method of vacuum freezing the tofu to minimize the denaturation of protein in the tofu without preliminary freezing process. do.
  • the present invention provides a method for producing a soft tofu comprising the step of adding starch to soy milk and heating the starch in the production of soft tofu, compared to conventional soft tofu in the physical properties such as hardness of the tofu
  • An object of the present invention is to provide a high-quality soft tofu and a method for producing the same, which have high strength and elasticity.
  • an object of the present invention is to provide a stirring method for uniformly dispersing starch in soy milk by using starch in the form of a starch dispersion liquid during the step of stirring the soymilk and starch during the manufacturing process of tofu.
  • the present invention provides a method for producing a dried tofu suitable for adding dried starch and gelatinizing it to dry dried tofu in the production of tofu and vacuum freeze-drying such dried tofu to prepare a dried tofu. The purpose.
  • a method for producing soft tofu comprising the steps of adding starch to soymilk and heating the starch in a method for producing soft tofu.
  • the starch added to the soft tofu undergoes a gelatinization reaction during the manufacturing process of the tofu, resulting in higher strength and elasticity than the conventional soft tofu in physical properties such as hardness of the tofu.
  • a method of stirring soymilk and starch in the manufacturing process of tofu provides a stirring method for uniformly dispersing starch in soymilk by using starch in the form of a starch dispersion.
  • the method of drying the tofu to provide a method for drying the tofu to provide a method of vacuum freeze drying the tofu without preliminary freezing process to restore the taste and texture of the state before drying as it is .
  • the present invention relates to a method for manufacturing dried tofu other than the conventional method for drying the dried tofu to restore the texture similar to the original after the restoration.
  • the present invention is a manufacturing process of soy milk, a step of adding dilution water, modified starch, antioxidant and coagulant to soy milk, and then stirring it, packaging the soy milk mixture in a soft tofu pouch, heating the packaged soft tofu, solidified soft tofu It may include a step of cooling the cooled tofu tofu, a step of freezing the cut tofu vacuum freezing process and a freeze drying process of the frozen tofu.
  • the present invention is a soft tofu with higher quality in physical properties such as hardness of tofu, which is not only excellent for use as a dry tofu for producing dried tofu, but also excellent in texture as it is without making it as dry tofu.
  • a step of adding starch to the soymilk and gelatinizing it is preferably a modified starch, for example, a modified starch such as tapioca modified starch, rice modified starch, sweet potato modified starch, potato modified starch, corn modified starch, more preferably using a tapioca modified starch.
  • the starch is preferably added to 0.1 to 3% by weight, more preferably 1% by weight based on the total weight of the soy milk mixture.
  • the starch and the dilution water are firstly stirred in a starch dispersion form using a known homomixer in order to uniformly disperse the starch in the soymilk, and then it is soaked with soymilk. It is preferred to put it in a tank and proceed with the second stirring step.
  • an antioxidant may be additionally added and stirred.
  • GDL glutenol deltalactone
  • the secondary stirred soymilk mixture it is preferable to induce a gelatinization reaction of starch by heating to a temperature above the gelatinization temperature of the starch added to the soymilk.
  • the product temperature of the tofu is about 80 to 100 °C or more, preferably 83 °C or more
  • the temperature of the heating bath is heated to about 80 to 100 ° C, preferably 86 ° C or more, and 40 minutes or more, preferably 1 hour or more, so that the starch is gelatinized. It is preferable to make the said heating process into hot water treatment.
  • the composition of the soft tofu prepared by the above method is preferably 9 to 12 brix soymilk, more preferably 10.5 brix soymilk, preferably 0.1 to 3 wt%, more preferably starch based on the total weight of the soymilk. It may preferably comprise 1% by weight, preferably 0.1 to 1% by weight, more preferably 0.3% by weight, and additionally 0.01 to 1% by weight, more preferably 0.15% by weight of the antioxidant It may further comprise.
  • the soft tofu prepared by the above method provides a harder, more firm texture of the tofu in the physical properties of the tofu, such as hardness, gumminess, chewiness, and the like of the conventional tofu.
  • the soft tofu prepared according to the above-described manufacturing method was subjected to physical property analyzer (Texture Analyzer-Model: TA-XT) under the following conditions. Plus, 'MHK Corporation') can measure the properties of soft tofu.
  • TA-XT Text Analyzer-Model
  • Probe cylindrical shape 2 cm in diameter
  • Pre-test speed at which the probe descends to sample 1.00 mm / sec;
  • Test speed of penetration of the probe into the sample after it reached the sample surface 5.00 mm / sec;
  • Post-test speed at which the probe has penetrated the sample (post-test speed): 5.00 mm / sec;
  • Target mode of the probe distance;
  • a distance at which the probe recognizes the surface of the sample and penetrates the sample 5.000 mm;
  • a trigger type for the probe to recognize the sample force; And
  • the tofu used in the manufacturing method of the following dried tofu of this invention is not specifically limited, A well-known tofu may be used. That is, when it is made to dry by the manufacturing method of the dried tofu of this invention using the well-known known tofu which is commercially available, the dried soft tofu which is excellent in quality compared with the conventional method of manufacturing the dry tofu can be obtained. However, in order to obtain the soft tofu which is almost the texture of the raw material after restoration at the best quality, it is more preferable to use the soft tofu prepared by the above method as a dry tofu for drying.
  • One aspect of the method for preparing dried tofu of the present invention may include the following process:
  • the prepared tofu is added to a device used for freezing and drying in the state of cooling only without preliminary freezing.
  • the freezing process of the soft tofu is a vacuum freezing process performed under reduced pressure, and in one embodiment of the present specification, the passage time when the vacuum degree drops from 4 torr to 2.5 torr (absolute pressure) is preferably within 30 minutes, more preferably. Preferably within 15 minutes of rapid vacuum freezing.
  • the transit time is preferably within 30 minutes, more preferably within 15 minutes, thereby minimizing protein denaturation in the tofu, thereby obtaining high-quality soft tofu.
  • the vacuum freezing method when used, the ice growth rate is remarkably faster than that of the conventional freezing method (-18 ° C. to -70 ° C.), thereby minimizing protein denaturation in the tofu. It becomes possible.
  • the soft tofu after the vacuum freezing step in one embodiment of the present specification, preferably dried at a vacuum degree of 2.5 torr to 0.5 torr (absolute pressure), more preferably at a vacuum degree of 1.5 torr to 0.5 torr.
  • the temperature of the hot plate in the apparatus used for the lyophilization is preferably 10 to 80 ° C, more preferably 20 to 75 ° C, and the temperature of the soft tofu is preferably 40 ° C, more preferably 35 Do not exceed °C °C to minimize denaturation of protein in the tofu.
  • the tofu is preferably vacuum packaged and distributed for preservation of quality.
  • the dried soft tofu prepared by the above drying process is closer to the texture of the raw material before drying in the physical properties of the tofu such as firmness, guminess and chewiness of the tofu after restoration as compared to the conventional general dry tofu. It is more firm and provides a soft tofu with excellent texture.
  • the physical properties of the tofu prepared by the method of preparing the tofu of the present application were measured.
  • the control group showed a distribution of 50 to 90 g of solidity and a distribution of 30 to 50 g (without starch or starch added but no gelatinization reaction occurred) When compared with), it was confirmed that the harder and more elastic physical properties (see Table 3).
  • the present invention has the advantage of providing a method of drying the tofu to provide a method for vacuum freeze-drying the tofu without preliminary freezing process to restore the taste and texture of the state before drying.
  • the present invention provides a method for producing a soft tofu comprising the steps of adding starch to soy milk and heating the starch to produce a soft tofu, so that the tofu having higher quality in physical properties such as hardness of the tofu and There is an advantage to providing a method of preparation thereof.
  • the present invention has an advantage of providing a stirring method for uniformly dispersing starch in soy milk by using starch in the form of a starch dispersion during the step of stirring the soymilk and starch during the manufacturing process of tofu.
  • the present invention has the advantage of providing a method for producing a dry tofu suitable for making starch by adding starch in the preparation of tofu, and drying it to dry, and a method for producing a dry tofu by vacuum freeze-drying such dry tofu .
  • the present invention is superior to use as a soft tofu for the production of dry tofu as a soft tofu having higher quality in physical properties such as tofu firmness, as well as excellent texture as it is, even if it is not made with dry tofu
  • a step of adding starch to the soymilk and gelatinizing it In order to provide a soft tofu, during the tofu manufacturing process, a step of adding starch to the soymilk and gelatinizing it.
  • Starch added in the above process is preferably modified starch, more preferably tapioca modified starch to maximize the effect of the starch.
  • the starch is preferably added in an amount of 0.1 to 3% by weight, more preferably 1% by weight based on the total weight of the soymilk mixture, so that the cracking and bursting of the tofu by the vacuum freeze drying process during the manufacturing of the dried tofu is performed. Can be prevented.
  • the starch and dilution water are firstly stirred in a starch dispersion form by using a known homomixer, and then put into a stirring tank containing soymilk. Preference is given to proceeding with the second stirring step.
  • an antioxidant for example, vitamin E, vitamin C, tocopherol, green tea extract, rosemary extract, and the like may be further added and stirred, and when the antioxidant is further added and stirred, It prevents fat rancidity in the head and provides the effect of extending the shelf life of the head relatively long.
  • gluconodeltalactone is preferably not used because it decomposes the functional groups of starch and interferes with the action of starch, and more preferably calcium sulfate is used as a coagulant. Is suitable.
  • the soft tofu prepared by the above method provides a harder, more firm texture of the tofu in the physical properties of the tofu, such as hardness, gumminess, chewiness, and the like of the conventional tofu.
  • the tofu produced by the said method is used as a drying tofu.
  • the present invention has the advantage of providing a method for producing dried tofu to prevent the deterioration of texture by preventing the denaturation of the protein in the tofu caused by the preliminary freezing step, in the manufacturing of dried tofu.
  • the freezing process of the tofu tofu is a vacuum freezing process performed under reduced pressure
  • the passage time when the vacuum degree drops from 4 torr to 2.5 torr is preferably within 30 minutes, more preferably.
  • the passage time when the temperature of the soft tofu falls from 0 to -5 °C is preferably within 30 minutes, more preferably within 15 minutes within the tofu It provides a method for obtaining high quality tofu by minimizing protein denaturation.
  • the vacuum freezing method is used, the ice growth rate is remarkably faster than that of the conventional freezing method (-18 ° C. to -70 ° C.), thereby minimizing protein denaturation in the tofu. It becomes possible.
  • the present invention in the freeze-drying step of the soft tofu after the vacuum freezing step, in one embodiment of the present specification, preferably drying in the range of vacuum degree 1.5 torr to 0.5 torr (absolute pressure), and the freeze-drying
  • the temperature of the hot plate is preferably 10 to 80 ° C, more preferably 20 to 75 ° C, so that the product temperature of the soft tofu is preferably not higher than 40 ° C, more preferably 35 ° C.
  • the dried soft tofu prepared by the above drying process is closer to the texture of the raw material before drying in the physical properties of the tofu such as firmness, guminess and chewiness of the tofu after restoration as compared to the conventional general dry tofu. And, it is more firm and has the advantage of providing a soft tofu excellent texture.
  • Fig. 1 is a graph measuring the temperature change of the surface and the center of the tofu which occurs when the tofu to which tapioca modified starch is added is heated to a temperature higher than the gelatinization temperature of the tapioca modified starch.
  • FIG. 2 is a graph measuring the temperature change of the surface and the center of the tofu during the boiling treatment of the conventional general tofu which does not undergo starch gelatinization in the heating step of the tofu in the tofu production method.
  • Figure 3 is a photograph showing the difference in physical properties of the tofu in accordance with the temperature of the center of the tofu during the boiling water treatment of the tofu in the method of manufacturing starch tofu added starch.
  • FIG. 4 is a photograph showing the difference in physical properties of the tofu in accordance with the temperature of the center of the tofu during the boiling water treatment of the tofu in the method of manufacturing a tofu with starch, together with FIG. 3.
  • 5 is a photograph showing the difference in physical properties of the soft tofu according to the type of coagulant used in the soft tofu added with starch.
  • Figure 6 is a photograph showing the difference in freezing quality of the tofu frozen in the conventional way to put in a freezing vacuum and freezer.
  • 7 and 8 are graphs showing the difference in physical properties after restoration of dried tofu prepared by adding tapioca modified starch and dried starch prepared by adding other starches, gums, sugars and enzymes, respectively.
  • 9 is a photograph showing the difference in physical properties of dried tofu according to the type of coagulant used in the tofu to which starch is added.
  • FIG. 10 is a photograph showing the difference between the case where the starch is added to the soymilk in the form of a starch dispersion and stirred, and the case where the starch is directly added and stirred.
  • 11 and 12 are graphs showing the difference between the backscattering degree of soymilk stirred by adding starch and starch in the form of starch dispersion in the process of adding starch to soymilk and immediately stirring the starch.
  • Step 1 Soymilk Manufacturing Process
  • distilled water was added to the washed soybeans and soaked for 12 hours at room temperature. Distilled water was added to the soaked soybeans again, and the blend was pulverized with a blender so that the brix of soymilk was 11 brix.
  • the pulverized soybean was filtered through a filter to separate the soy and soy milk, and then the separated soy milk was heated and sterilized for 20 minutes while gradually increasing the temperature from 100 ° C to 105 ° C.
  • the heat treated final soymilk was adjusted to 10.5 brix and the soymilk cooled to 10 ° C or below.
  • step 2 adding dilution water, modified starch, antioxidant and coagulant to soymilk, followed by stirring
  • the starch dispersion was placed in a stirring tank containing 476 kg of 10.5 brix soymilk and stirred for 10 minutes.
  • As a coagulant 1.45 kg of calcium sulfate was dissolved well in 7.25 kg of distilled water, placed in the stirring tank, and stirred with the soymilk mixture.
  • the packaged soft tofu was heated in a hot water bath set at 86 ° C. for 1 hour to coagulate so that the temperature of the center of the soft tofu was 83 ° C. or more.
  • step 5 cooling the solidified tofu
  • the coagulated soft tofu was cooled for 5 hours in a cold water of 5 ° C. such that the central temperature of the tofu was 10 ° C. or lower, and then refrigerated.
  • the soft tofu with the added tapioca modified starch (HT2X, manufactured by Abebe) is considered to have sufficient gelatinization to the center of the tofu, considering that the modified starch has a gelatinization temperature of 70 to 75 ° C.
  • Hot water treatment was performed for 60 minutes in the 86 degreeC hot water bath so that the temperature (product temperature) may be 80 degreeC or more.
  • the temperature change of the surface and center part of a tofu head at this time is shown in FIG.
  • the conventional general tofu with no added starch (clear soy tofu, manufactured by 'Clear Water') was obtained, and the temperature change of the surface and the center of the tofu during hot water treatment of the tofu was measured.
  • Example 2 After preparing tofu according to the manufacturing method of Example 1, the physical properties of the tofu were measured using a physical property analyzer (Texture Analyzer-Model: TA-XT Plus, manufactured by MHK Corporation). Physical properties were measured under the following conditions.
  • a physical property analyzer Texture Analyzer-Model: TA-XT Plus, manufactured by MHK Corporation. Physical properties were measured under the following conditions.
  • Probe cylindrical shape 2 cm in diameter
  • Pre-test speed at which the probe descends to sample 1.00 mm / sec;
  • Test speed of penetration of the probe into the sample after it reached the sample surface 5.00 mm / sec;
  • Post-test speed at which the probe has penetrated the sample (post-test speed): 5.00 mm / sec;
  • Target mode of the probe distance;
  • a distance at which the probe recognizes the surface of the sample and penetrates the sample 5.000 mm;
  • a trigger type for the probe to recognize the sample force; And
  • the hardness indicates the force required for the sample to reach the desired deformation
  • the tackiness indicates the force required for the probe to penetrate the sample and then separate again.
  • Bury Cohesiveness is a force that tries to maintain the shape of an object, and if it is larger than sticky, no sample will appear on the probe.
  • Probability is the property of making a semisolid sample unswallowable and is calculated by the product of firmness and cohesiveness.
  • Chewability is the property of making a sample in a solid state swallowable.
  • composition of the tofu is the same as that of Example 1, but in order to find out the properties of the tofu which is not subjected to gelatinization of starch in the fourth step of Example 1, the six time points at which the temperature of the center of the tofu is different in the fourth step of Example 1 Sampling was carried out in order to measure the physical properties of each sample under the same conditions as in Test Example 2. The measured value thereof is shown in Table 2 below together with the data of Test Example 2.
  • the gelatinization temperature of tapioca starch which is the starch added to the tofu tofu, is 70 to 75 ° C
  • sufficient gelatinization reaction of the starch may occur when the temperature of the center of the tofu is about 80 ° C or more. Only the sixth sample with a central temperature of 83.22 ° C can be considered as a soft tofu after starch reaction.
  • the amount of completion is to measure the amount of water coming out of the tofu during the same time after the production of tofu cut into a uniform size divided by the initial weight expressed as a percentage, the overall degree of completion is reduced depending on the degree of luxury of the core It was confirmed. It is believed that this resulted in reducing the amount of water required by starch becoming gelatinous and holding water present in the tofu.
  • the starch added to the soft tofu causes a gelatinization reaction, which makes it harder and more elastic than the soft tofu prepared without undergoing the gelatinization reaction. , It was confirmed that it is made of high quality soft tofu.
  • 3 and 4 show photographs of the first and sixth samples during and after measurement of physical properties.
  • Example 2 After the same manufacturing method as in Example 1, but by varying the type of coagulant used to prepare a tofu and compared the properties of each. Specifically, 8: 2 pure tofu prepared using 1 kg of calcium sulfate as a coagulant, and calcium sulfate, magnesium chloride, and GDL in soymilk to which 5 kg of tapioca modified starch (HT2X, manufactured by Abbe) was added. The physical properties of soft tofu prepared using 1 kg of mixed coagulant mixed at a ratio of 4: 4 were compared. The test results thereof are shown in FIG. 5.
  • the tofu using calcium sulfate as a coagulant was prepared as the tofu having the physical properties of Test Example 2, but the tofu using the complex coagulant did not contain starch or starch was added in step 4 of Example 1 Like soft tofu that has not been heated to temperatures above the gelatinization temperature, soft tofu has been prepared with properties similar to conventional soft tofu, which has lost starch properties.
  • the soft tofu using calcium sulfate is significantly less diuretic, the firmness of the tofu is visible from the outside, the strength is stronger than the conventional tofu, and the texture is softer.
  • the soft tofu using was a lot of yellowish water, and it had a soft texture and weak strength similar to that of a normal tofu without starch.
  • the appearance of such physical properties in soft tofu using a complex coagulant was judged to be a result of GDL contained in the coagulant, which lowers the pH and degrades the functional groups of starch added to the soymilk, thereby inhibiting the effect of starch.
  • Example 1 the chilled tofu stored in the pouch was peeled off from the pouch, and the first, second and third cuts were cut through a cutter, and pretreated so that the width, length, and height of the tofu were about 5 cm or less.
  • step 2 vacuum freezing process of the cut tofu
  • Step 3 freeze drying process of the soft frozen tofu
  • the freeze-drying was performed in the range of vacuum degree 2 torr to 0.5 torr while adjusting the temperature of the hot plate to 10 to 75 ° C. based on -15 ° C. at which the freezing was completed. After 30 hours, drying was completed, and the mixture was depansed and packed.
  • Tofu frozen by the two-stage vacuum freezing method of Example 2 and put into the freezer was tested to compare the freezing quality of the frozen tofu in the conventional manner.
  • the tofu was prepared by the manufacturing method of Example 1, but the sample was sequentially sampled at six different time points at different temperatures of the center of the tofu in Step 4 of Example 1 as in Comparative Test Example 2-1.
  • the physical properties of each sample were measured under the same conditions as described above, and the six samples were prepared as dry tofu by the method of Example 2. Measured under the same conditions. Its measured value is shown in Table 3 below.
  • starch powder was used, curdlan and cellulose gum were used as gum, trehalose, sorbitol, maltodextrin, poly dextrose as sugar, and transglutaminase (TG) as enzyme. Used.
  • hydroxy propyl methyl cellulose used as a food additive was used, and dried tofu was prepared by the preparation method of Example 1 and Example 2 using soymilk SD powder and hyaluronic acid. For each of the prepared dried tofu, the texture and cracking properties of the tofu after restoration were evaluated based on a perfect score of 5 points.
  • the soft tofu prepared using tapioca modified starch was evaluated as the highest score of almost 5 points in the texture of tofu.
  • the tofu made using curdlan received the highest score, but the curdlan had a problem that the texture of the tofu was considerably inferior.
  • Example 2 dry tofu was prepared by varying the type of coagulant used therein and the physical properties were compared.
  • tofu soy milk added with 5 kg of tapioca modified starch (HT2X, product of 'Abebe') was prepared by using 1 kg of calcium sulfate as a coagulant and 1 kg of GDL.
  • the dried tofu prepared by using the method of Example 2 was first dried to compare the physical properties of the dried tofu, and then the physical properties of the soft tofu which was poured by restoring water were also compared. Comparative results are shown in FIG. 9.
  • the size of the soft tofu was prepared with the width, length, and height of 1 cm and 3 cm and 5 cm, and there were no difference in physical properties according to the size of the soft tofu.
  • Donglim Food's pure tofu products per second are manufactured by conventional methods, i.e., by a manufacturing method that does not include the step of inducing a gelatinization reaction of starch, and dried by conventional methods, i.e. preliminary freezing (up to just before freezing). Freeze-dried dried tofu by the method of freeze-drying the soft tofu through.
  • the sensory test was conducted on 50 housewives aged 25 to 49 years by instant manufacturing and tasting instant cup soft tofu stew in the form of finished soft tofu.
  • the Dongrim food per second tofu is composed of dried tofu, dried soup and liquid soup, it was marketed, hot water was poured into the sensory test, prepared by the production method of Examples 1 and 2 of the present specification
  • the tofu stew sauce made by 'Dadam' was added to the dried tofu, and hot water was poured to perform a sensory test.
  • the dried soft tofu produced by the manufacturing method of Example 1 and Example 2 of this application showed higher result in all evaluation items.
  • said Example 1 of the present specification in view of the high degree of sensory evaluation of the dried soft tofu prepared by the manufacturing method of Example 1 and Example 2 of the present specification in the degree of acceptability of the texture of tofu and the softness of tofu, said Example 1 of the present specification
  • the product having an excellent texture can be produced closer to the texture of the raw material before drying than the conventional method.
  • starch and antioxidants were added to soymilk to prepare starch dispersion so that the starch was more evenly dispersed in soymilk.
  • HT2X tapioca modified starch
  • SD-20 antioxidant
  • FIG. 12 which is an enlarged view of FIG. 11, in the case where starch dispersion is added (FIG. 12, the graph above), the backscattering value is noticeable after about 18 minutes of scanning using a Turbiscan LAB apparatus. In other words, it was measured differently by making peaks at the bottom of the beaker, but when starch was added immediately (Fig. 12, graph below), peaks began to form after about 10 minutes of scanning. This means that when starch is added immediately, the dispersion of starch in soymilk remains uneven and starch particles remain large, so that the precipitation rate of starch particles is faster than when starch dispersion is added.

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Abstract

The object of the present invention is to provide a method for vacuum freeze-drying a silken tofu without a pre-freezing step, so as to provide a method for drying the silken tofu which can almost completely recover the flavor and texture prior to the drying. Also, the object of the present invention is to provide a method for manufacturing the silken tofu, comprising a step of adding starch to soy milk, and a step of heating for gelatinizing the starch, so as to provide the silken tofu having better physical properties, such as the hardness of the tofu, and a method for manufacturing same. In addition, the object of the present invention is to provide a method for mixing to evenly disperse the starch in the soy milk by using the starch in a starch dispersion liquid form, during a step of mixing the soy milk and the starch in the process of manufacturing a tofu. Furthermore, the object of the present invention is to provide a method for manufacturing the tofu, in which the starch is added and same is gelatinized to provide an appropriate method for manufacturing a silken tofu for drying, and vacuum freeze-drying the silken tofu for drying so as to provide the method for manufacturing the dried silken tofu.

Description

전분의 호화 반응을 포함하는 순두부의 제조 방법 및 그 호화된 순두부Manufacturing method of soft tofu containing gelatinization reaction of starch and its luxurious soft tofu
본 발명은 순두부의 제조 방법 및 그 제조된 순두부에 관한 것으로, 두유에 전분을 첨가하는 단계 및 전분을 호화시키는 가열 단계를 포함하는 순두부의 제조 방법 및 그 호화된 순두부에 관한 것이다.The present invention relates to a method for producing soft tofu, and a method for preparing soft tofu, and a method for producing soft tofu including a step of adding starch to soymilk and a heating step of gelatinizing starch.
두부는 칼슘을 비롯한 무기질과 단백질이 풍부한 식품으로, 담백한 맛과 부드러운 식감으로 인하여 다양한 요리의 형태로 빈번하게 식단에 오르는 식품이다. 그러나, 두부는 수분과 영양소가 풍부하여 부패가 일어나기 쉬울 뿐 아니라, 조직의 강도가 떨어지므로 보관 및 유통이 어려운 단점이 있다. 따라서, 두부의 저장성과 휴대성을 동시에 해결하기 위한 방법으로 두부를 건조시키는 방법이 제안되었다.Tofu is a food rich in minerals and protein, including calcium, and is frequently eaten in a variety of dishes due to its light taste and soft texture. However, tofu is rich in moisture and nutrients, and not only is prone to decay, but also has a disadvantage in that storage and distribution are difficult because the strength of tissues is reduced. Therefore, a method of drying the tofu has been proposed as a method for solving the storage and portability of the tofu at the same time.
두부를 건조시키는 방법과 관련된 기술로서, 대한민국 공개특허 제2000-53766호 건조두부 및 그 제조방법에서는 진공 건조기 내에 두부를 넣고 감압한 후 60℃의 온도로 18~20시간 동안 두부를 건조시키는 방법을 제안하였고, 등록특허 제10-0891445호 두부를 건조하는 방법은 두부를 냉동고에 넣고 냉동되기 직전까지, 즉 두부의 표면에 동결상이 발생하는 시점까지 약 1시간 동안 예비 냉각시키는 단계를 거친 후, 냉각된 두부를 진공 동결 건조기에 넣고 감압시켜 다시 두부의 온도가 40℃에 이르도록 하고, 그 후 진공 동결을 실시하는 공정을 거치도록 하여 단계가 번거롭고 복잡할 뿐만 아니라, 장시간이 소요되고 상당한 단백질의 변성을 유발하여 두부가 지닌 맛과 향이 변형되어 두부의 복원시 생두부의 맛을 완전히 살려내지 못하게 되고, 동결과정에서 조직이 파괴되므로 두부의 식감을 되살려내지 못하는 한계가 있었다.As a technique related to the method of drying the tofu, Korean Tofu No. 2000-53766 dry tofu and a method of manufacturing the same to put the tofu in a vacuum dryer to decompress and then to dry the tofu for 18-20 hours at a temperature of 60 ℃ The method for drying the tofu has been proposed, and the tofu is placed in a freezer and subjected to pre-cooling for about 1 hour until immediately before freezing, that is, until a freezing phase occurs on the surface of the tofu. Put the dried tofu in a vacuum freeze dryer and depressurize it so that the temperature of the tofu reaches 40 ° C., and then vacuum freeze the step, which is not only cumbersome and complicated, but also takes a long time and denatures the protein. The taste and aroma of tofu are deformed so that the taste of fresh tofu cannot be fully restored when the tofu is restored. Since tissue is destroyed there is a limit not to revive the texture of tofu.
본 발명은 예비 동결 과정 없이 순두부를 진공 동결하여 두부 내 단백질의 변성을 최소화하도록 건조시키는 방법을 제공하여 건조 전 상태의 맛과 질감을 거의 그대로 복원할 수 있는 순두부의 건조 방법을 제공하는 것을 목적으로 한다.An object of the present invention is to provide a method of drying a tofu that can restore the taste and texture of the state before drying by providing a method of vacuum freezing the tofu to minimize the denaturation of protein in the tofu without preliminary freezing process. do.
또한, 본 발명은 순두부를 제조함에 있어서, 두유에 전분을 첨가하는 단계 및 전분을 호화시키는 가열 단계를 포함하는 순두부의 제조 방법을 제공하여 두부의 굳기(Hardness) 등의 물성에 있어서 기존의 순두부보다 강도가 커지고 탄성을 갖는, 고품질의 순두부 및 이의 제조 방법을 제공하는 것을 목적으로 한다.In addition, the present invention provides a method for producing a soft tofu comprising the step of adding starch to soy milk and heating the starch in the production of soft tofu, compared to conventional soft tofu in the physical properties such as hardness of the tofu An object of the present invention is to provide a high-quality soft tofu and a method for producing the same, which have high strength and elasticity.
또한, 본 발명은 두부의 제조 공정 중 두유와 전분을 교반하는 단계의 실행시, 전분을 전분 분산액 형태로 만들어 사용함으로써 전분이 두유에 고르게 분산되도록 하는 교반 방법을 제공하는 것을 목적으로 한다.In addition, an object of the present invention is to provide a stirring method for uniformly dispersing starch in soy milk by using starch in the form of a starch dispersion liquid during the step of stirring the soymilk and starch during the manufacturing process of tofu.
또한, 본 발명은 두부의 제조에 있어서 전분을 첨가하고 이를 호화시켜 건조 순두부로 만들기에 적합한 건조용 순두부를 제조하는 방법 및 이러한 건조용 순두부를 진공 동결 건조시켜 건조 순두부를 제조하는 방법을 제공하는 것을 목적으로 한다.In addition, the present invention provides a method for producing a dried tofu suitable for adding dried starch and gelatinizing it to dry dried tofu in the production of tofu and vacuum freeze-drying such dried tofu to prepare a dried tofu. The purpose.
본 발명의 한 실시예에 따르면, 순두부의 제조 방법에 있어서 두유에 전분을 첨가하는 단계 및 전분을 호화시키는 가열 단계를 포함하는 순두부의 제조 방법이 제공된다.According to one embodiment of the present invention, there is provided a method for producing soft tofu comprising the steps of adding starch to soymilk and heating the starch in a method for producing soft tofu.
본 발명의 한 실시예에 따르면, 순두부에 첨가된 전분이 두부 제조 과정 중 호화 반응을 거침으로 해서 두부의 굳기(Hardness) 등의 물성에 있어서 기존의 순두부보다 강도가 커지고 탄성을 갖는, 고품질의 순두부가 제공된다.According to one embodiment of the present invention, the starch added to the soft tofu undergoes a gelatinization reaction during the manufacturing process of the tofu, resulting in higher strength and elasticity than the conventional soft tofu in physical properties such as hardness of the tofu. Is provided.
본 발명의 한 실시예에 따르면, 두부의 제조 공정 중 두유와 전분을 교반하는 방법에 있어서 전분을 전분 분산액 형태로 만들어 사용함으로써 전분이 두유에 고르게 분산되도록 하는 교반 방법이 제공된다.According to one embodiment of the present invention, a method of stirring soymilk and starch in the manufacturing process of tofu provides a stirring method for uniformly dispersing starch in soymilk by using starch in the form of a starch dispersion.
본 발명의 한 실시예에 따르면, 순두부를 건조하는 방법에 있어서 예비 동결 과정 없이 두부를 진공 동결 건조시키는 방법을 제공하여 건조 전 상태의 맛과 질감을 그대로 복원할 수 있는 순두부의 건조 방법이 제공된다.According to an embodiment of the present invention, in the method of drying the tofu to provide a method for drying the tofu to provide a method of vacuum freeze drying the tofu without preliminary freezing process to restore the taste and texture of the state before drying as it is .
하기의 구체예는 본원 발명의 일예시에 불과하며, 본원 발명의 내용이 하기의 구체예에 한정되는 의미로 해석되어서는 아니 된다.The following specific examples are merely examples of the present invention, and the contents of the present invention should not be construed as being limited to the following specific examples.
구체적으로, 본원 발명은 건조 순두부가 복원 후 원물과 유사한 식감을 내도록 하기 위하여 기존과는 다른 건조용 순두부의 제조 방법과 이를 건조하는 방법에 대한 것이다.Specifically, the present invention relates to a method for manufacturing dried tofu other than the conventional method for drying the dried tofu to restore the texture similar to the original after the restoration.
본원 발명은 두유의 제조 공정, 두유에 희석수, 변성 전분, 항산화제 및 응고제를 첨가한 후 이를 교반하는 공정, 두유 혼합액을 순두부 파우치에 포장하는 공정, 포장된 순두부를 가열하는 공정, 응고된 순두부를 냉각하는 공정, 냉각된 순두부의 절단 공정, 절단된 순두부의 진공 동결 공정 및 진공 동결시킨 순두부의 동결 건조 공정을 포함할 수 있다.The present invention is a manufacturing process of soy milk, a step of adding dilution water, modified starch, antioxidant and coagulant to soy milk, and then stirring it, packaging the soy milk mixture in a soft tofu pouch, heating the packaged soft tofu, solidified soft tofu It may include a step of cooling the cooled tofu tofu, a step of freezing the cut tofu vacuum freezing process and a freeze drying process of the frozen tofu.
본원 발명은 두부의 굳기(Hardness) 등의 물성에 있어서 보다 고품질을 갖는 순두부로서 이는 건조 순두부의 제조를 위한 건조용 순두부로 사용하기에 뛰어날 뿐만 아니라, 건조 순두부로 제조하지 않더라도 그 자체로서의 식감이 뛰어난 순두부를 제공하기 위하여, 두부 제조 공정 중, 두유에 전분을 첨가하고 이를 호화시키는 단계를 포함하도록 한다. 상기 전분은 바람직하게는 변성 전분, 예를 들어 타피오카 변성 전분, 쌀 변성 전분, 고구마 변성 전분, 감자 변성 전분, 옥수수 변성 전분 등의 변성 전분을 사용하고, 보다 바람직하게는 타피오카 변성 전분을 사용한다. 상기 전분은 두유 혼합액의 총 중량을 기준으로 바람직하게는 0.1 내지 3 중량%, 보다 바람직하게는 1 중량%가 되도록 첨가하는 것이 좋다.The present invention is a soft tofu with higher quality in physical properties such as hardness of tofu, which is not only excellent for use as a dry tofu for producing dried tofu, but also excellent in texture as it is without making it as dry tofu. In order to provide a soft tofu, during the tofu manufacturing process, a step of adding starch to the soymilk and gelatinizing it. The starch is preferably a modified starch, for example, a modified starch such as tapioca modified starch, rice modified starch, sweet potato modified starch, potato modified starch, corn modified starch, more preferably using a tapioca modified starch. The starch is preferably added to 0.1 to 3% by weight, more preferably 1% by weight based on the total weight of the soy milk mixture.
상기 전분을 두유에 혼합할 때에는 전분이 두유에 고르게 분산되도록 하기 위하여, 상기 전분과 희석수를 우선 공지의 호모믹서(Homomixer)를 이용하여 1차 교반하여 전분 분산액 형태로 만든 후 이를 두유가 담긴 교반탱크에 넣고 2차 교반 단계를 진행시키는 것이 바람직하다. 상기 1차 교반 단계에서는 항산화제를 추가로 첨가하여 교반할 수 있다.When the starch is mixed with soymilk, the starch and the dilution water are firstly stirred in a starch dispersion form using a known homomixer in order to uniformly disperse the starch in the soymilk, and then it is soaked with soymilk. It is preferred to put it in a tank and proceed with the second stirring step. In the first stirring step, an antioxidant may be additionally added and stirred.
상기 2차 교반된 두유 혼합액에 넣는 응고제에 있어서는 전분의 작용기를 분해시켜 전분의 작용을 방해하는 글루토노델타락톤(GDL)은 사용하지 않는 것이 바람직하며, 보다 바람직하게는 GDL이 포함되지 않은 혼합 응고제, 염화마그네슘, 또는 조제 간수를 응고제로 사용하는 것이 좋고, 가장 바람직하게는 황산칼슘을 응고제로 사용하는 것이 좋다.In the coagulant added to the second agitated soymilk mixture, it is preferable not to use glutenol deltalactone (GDL) which decomposes the functional groups of starch and hinders the action of starch, more preferably a mixed coagulant not containing GDL. It is preferable to use magnesium chloride or prepared water as a coagulant, and most preferably calcium sulfate as a coagulant.
상기 2차 교반된 두유 혼합액을 가열함에 있어서는 두유에 첨가된 전분의 호화 온도 이상의 온도로 가열하여 전분의 호화 반응을 유도하는 것이 바람직하다. 본원 명세서의 하나의 구체예에서, 두유에 첨가된 전분이 타피오카 변성 전분일 경우에는 그 호화 온도가 70 내지 75℃임을 감안하여, 두부의 품온이 약 80 내지 100℃ 이상, 바람직하게는 83℃ 이상이 되도록 가열 조의 온도를 약 80 내지 100℃, 바람직하게는 86℃ 이상으로, 40분 이상, 바람직하게는 1 시간 이상 가열하여 전분이 호화되도록 한다. 상기 가열 공정은 열탕 처리로 함이 바람직하다.In heating the secondary stirred soymilk mixture, it is preferable to induce a gelatinization reaction of starch by heating to a temperature above the gelatinization temperature of the starch added to the soymilk. In one embodiment of the present specification, when the starch added to the soy milk is tapioca modified starch, considering that the gelatinization temperature is 70 to 75 ℃, the product temperature of the tofu is about 80 to 100 ℃ or more, preferably 83 ℃ or more To this end, the temperature of the heating bath is heated to about 80 to 100 ° C, preferably 86 ° C or more, and 40 minutes or more, preferably 1 hour or more, so that the starch is gelatinized. It is preferable to make the said heating process into hot water treatment.
상기의 방법으로 제조되는 순두부의 조성은 바람직하게는 9 내지 12 brix의 두유, 보다 바람직하게는 10.5 brix의 두유에, 두유의 총 중량을 기준으로 전분을 바람직하게는 0.1 내지 3 중량%, 보다 바람직하게는 1 중량% 포함할 수 있고, 응고제를 바람직하게는 0.1 내지 1 중량%, 보다 바람직하게는 0.3 중량% 포함할 수 있고, 추가적으로 항산화제를 0.01 내지 1중량%, 보다 바람직하게는 0.15 중량% 추가로 포함할 수 있다.The composition of the soft tofu prepared by the above method is preferably 9 to 12 brix soymilk, more preferably 10.5 brix soymilk, preferably 0.1 to 3 wt%, more preferably starch based on the total weight of the soymilk. It may preferably comprise 1% by weight, preferably 0.1 to 1% by weight, more preferably 0.3% by weight, and additionally 0.01 to 1% by weight, more preferably 0.15% by weight of the antioxidant It may further comprise.
상기의 방법으로 제조된 순두부는 기존의 일반 순두부에 비하여 두부의 굳기, 검성(Gumminess), 씹힘성(Chewiness) 등 두부의 물성에 있어서 보다 단단하고, 보다 탱탱한 식감이 뛰어난 순두부를 제공한다.The soft tofu prepared by the above method provides a harder, more firm texture of the tofu in the physical properties of the tofu, such as hardness, gumminess, chewiness, and the like of the conventional tofu.
구체적으로, 본원 명세서의 한 구체예(비교 시험예 2-1, 3-2)에서와 같이 상기의 제조 방법에 따라 제조된 순두부를 하기와 같은 조건하에서 물성 분석기(Texture Analyzer-모델명: TA-XT Plus, 'MHK 상사' 제품)를 이용하여 순두부의 물성을 측정할 수 있다.Specifically, as in one embodiment (Comparative Test Examples 2-1, 3-2) of the present specification, the soft tofu prepared according to the above-described manufacturing method was subjected to physical property analyzer (Texture Analyzer-Model: TA-XT) under the following conditions. Plus, 'MHK Corporation') can measure the properties of soft tofu.
프로브(probe): 직경이 2 cm인 원통형 모양;Probe: cylindrical shape 2 cm in diameter;
상기 프로브가 샘플까지 내려오는 속도(pre-test speed): 1.00 mm/sec;Pre-test speed at which the probe descends to sample: 1.00 mm / sec;
상기 프로브가 상기 샘플 표면에 닿은 후 상기 샘플에 침투해 들어가는 속도(test speed): 5.00 mm/sec;Test speed of penetration of the probe into the sample after it reached the sample surface: 5.00 mm / sec;
상기 프로브가 상기 샘플을 침투한 후 원위치로 되돌아가는 속도(post-test speed): 5.00 mm/sec;Post-test speed at which the probe has penetrated the sample (post-test speed): 5.00 mm / sec;
상기 프로브의 타겟 모드(target mode): 거리(distance);Target mode of the probe: distance;
상기 프로브가 상기 샘플의 표면을 인식하고 상기 샘플을 뚫고 들어가는 거리(distance): 5.000 mm;A distance at which the probe recognizes the surface of the sample and penetrates the sample: 5.000 mm;
상기 프로브가 상기 샘플을 인식하기 위한 조건(trigger type): 힘(force); 및A trigger type for the probe to recognize the sample: force; And
상기 프로브가 상기 샘플의 존재를 인식하기 위한 최소한의 힘(trigger force): 5.0 gMinimum trigger force for the probe to recognize the presence of the sample: 5.0 g
순두부의 물성을 측정한 결과, 굳기가 120 내지 160 g의 분포를 보여, 30 내지 100 g의 분포를 보이는 대조군(전분 무첨가, 또는 전분이 첨가되었으나 호화 반응이 일어나지는 않은 두부)과 비교하였을 때, 보다 단단하고 탄성이 있는 물성을 보이는 것이 확인되었다(표 2, 3 참조).As a result of measuring the physical properties of the soft tofu, when the hardness was 120 to 160 g, it was compared with the control group (without starch or starch added but no gelatinization reaction) showing a distribution of 30 to 100 g. It was confirmed that the harder and more elastic physical properties (see Tables 2 and 3).
본원 발명의 하기 건조 순두부의 제조 방법에 사용되는 순두부는 특별히 한정되지 아니하고, 공지의 두부를 사용하여도 무방하다. 즉, 시판되고 있는 공지의 순두부를 사용하여 본원 발명의 건조 순두부 제조 방법으로 건조시키는 경우, 기존의 건조 순두부 제조 방법에 비하여 품질이 뛰어난 건조 순두부를 얻을 수 있다. 다만, 최상의 품질로, 복원 후 거의 원물의 식감에 가까운 순두부를 얻기 위하여 보다 바람직하게는 상기의 방법으로 제조된 순두부를 건조용 순두부로서 사용하는 것이 좋다.The tofu used in the manufacturing method of the following dried tofu of this invention is not specifically limited, A well-known tofu may be used. That is, when it is made to dry by the manufacturing method of the dried tofu of this invention using the well-known known tofu which is commercially available, the dried soft tofu which is excellent in quality compared with the conventional method of manufacturing the dry tofu can be obtained. However, in order to obtain the soft tofu which is almost the texture of the raw material after restoration at the best quality, it is more preferable to use the soft tofu prepared by the above method as a dry tofu for drying.
본원 발명의 건조 순두부 제조 방법의 일 양태는 다음의 공정을 포함할 수 있다:One aspect of the method for preparing dried tofu of the present invention may include the following process:
준비한 순두부를 예비 동결시키지 않고 냉각만 시킨 상태에서 동결 및 건조에 사용하는 장치에 투입한다. 상기 순두부의 동결 공정은 감압하에서 이루어지는 진공 동결 공정으로서, 본원 명세서의 하나의 구체예에서, 진공도가 4 torr에서 2.5 torr(절대압)로 하강하는 때의 통과 시간이 바람직하게는 30분 이내, 보다 바람직하게는 15분 이내가 되도록 조절하여 급속 진공 동결시킨다.The prepared tofu is added to a device used for freezing and drying in the state of cooling only without preliminary freezing. The freezing process of the soft tofu is a vacuum freezing process performed under reduced pressure, and in one embodiment of the present specification, the passage time when the vacuum degree drops from 4 torr to 2.5 torr (absolute pressure) is preferably within 30 minutes, more preferably. Preferably within 15 minutes of rapid vacuum freezing.
이로써 상기 순두부의 품온이 0에서 -5℃로 하강하는 때의 통과 시간이 바람직하게는 30분 이내, 보다 바람직하게는 15분 이내가 되면서 두부 내의 단백질 변성을 최소화하여 고품질의 순두부를 얻을 수 있다. 즉, 진공 동결 방식에 의할 경우 기존의 냉동고(-18℃ 내지 -70℃)에 보관하는 냉동 방식에 비하여 얼음 성장속도(ice growth rate)가 현저하게 빨라 상대적으로 두부 내의 단백질의 변성을 최소화할 수 있게 된다.As a result, when the product temperature of the soft tofu is lowered from 0 to -5 ° C, the transit time is preferably within 30 minutes, more preferably within 15 minutes, thereby minimizing protein denaturation in the tofu, thereby obtaining high-quality soft tofu. In other words, when the vacuum freezing method is used, the ice growth rate is remarkably faster than that of the conventional freezing method (-18 ° C. to -70 ° C.), thereby minimizing protein denaturation in the tofu. It becomes possible.
상기 진공 동결 공정 후 상기 순두부의 동결 건조 공정에 있어서는, 본원 명세서의 하나의 구체예에서, 바람직하게는 진공도 2.5 torr 내지 0.5 torr(절대압), 보다 바람직하게는 진공도 1.5 torr 내지 0.5 torr의 범위에서 건조를 진행시키고, 상기 동결 건조에 사용하는 장치 내의 열판의 온도를 바람직하게는 10 내지 80℃, 보다 바람직하게는 20 내지 75℃로 조절하면서 순두부의 품온이 바람직하게는 40℃, 보다 바람직하게는 35℃를 넘지 않게 하여 순두부 내의 단백질의 변성을 최소화하도록 한다.In the freeze-drying step of the soft tofu after the vacuum freezing step, in one embodiment of the present specification, preferably dried at a vacuum degree of 2.5 torr to 0.5 torr (absolute pressure), more preferably at a vacuum degree of 1.5 torr to 0.5 torr. The temperature of the hot plate in the apparatus used for the lyophilization is preferably 10 to 80 ° C, more preferably 20 to 75 ° C, and the temperature of the soft tofu is preferably 40 ° C, more preferably 35 Do not exceed ℃ ℃ to minimize denaturation of protein in the tofu.
상기 건조 공정까지 마친 순두부는 품질의 보존을 위해 진공 포장하여 유통함이 바람직하다.After completing the drying process, the tofu is preferably vacuum packaged and distributed for preservation of quality.
상기의 건조 공정에 의해 제조된 건조 순두부는 기존의 일반 건조 순두부에 비하여 복원 후의 두부의 굳기, 검성(Gumminess), 씹힘성(Chewiness) 등 두부의 물성에 있어서 건조 전 원물의 식감에 보다 가깝고, 보다 단단하며, 보다 탱탱하여 식감이 뛰어난 순두부를 제공한다. 구체적으로, 본원 명세서의 한 구체예(비교 시험예 3-2)에서와 같이 상기의 제조 방법에 따라 제조된 건조 순두부를 복원시킨 후, 상기 본원 순두부 제조 방법에 의하여 제조된 순두부의 물성을 측정한 것과 동일한 조건하에서 건조 후 복원시킨 순두부의 물성을 측정한 결과, 굳기가 50 내지 90g의 분포를 보여, 30 내지 50g의 분포를 보이는 대조군(전분 무첨가, 또는 전분이 첨가되었으나 호화 반응이 일어나지는 않은 두부)과 비교하였을 때, 보다 단단하고 탄성이 있는 물성을 보이는 것이 확인되었다(표 3 참조).The dried soft tofu prepared by the above drying process is closer to the texture of the raw material before drying in the physical properties of the tofu such as firmness, guminess and chewiness of the tofu after restoration as compared to the conventional general dry tofu. It is more firm and provides a soft tofu with excellent texture. Specifically, after restoring the dried tofu prepared according to the above-described manufacturing method as in one embodiment of the present specification (Comparative Test Example 3-2), the physical properties of the tofu prepared by the method of preparing the tofu of the present application were measured. As a result of measuring the properties of the soft tofu which was restored after drying under the same conditions as that of the control group, the control group showed a distribution of 50 to 90 g of solidity and a distribution of 30 to 50 g (without starch or starch added but no gelatinization reaction occurred) When compared with), it was confirmed that the harder and more elastic physical properties (see Table 3).
[발명의 효과][Effects of the Invention]
본 발명은 예비 동결 과정 없이 순두부를 진공 동결 건조시키는 방법을 제공하여 건조 전 상태의 맛과 질감을 그대로 복원할 수 있는 순두부의 건조 방법을 제공하는 이점이 있다.The present invention has the advantage of providing a method of drying the tofu to provide a method for vacuum freeze-drying the tofu without preliminary freezing process to restore the taste and texture of the state before drying.
본 발명은 순두부를 제조함에 있어서, 두유에 전분을 첨가하는 단계 및 전분을 호화시키는 가열 단계를 포함하는 순두부의 제조 방법을 제공하여 두부의 굳기(Hardness) 등의 물성에 있어서 보다 고품질을 갖는 순두부 및 이의 제조 방법을 제공하는 이점이 있다.The present invention provides a method for producing a soft tofu comprising the steps of adding starch to soy milk and heating the starch to produce a soft tofu, so that the tofu having higher quality in physical properties such as hardness of the tofu and There is an advantage to providing a method of preparation thereof.
본 발명은 두부의 제조 공정 중 두유와 전분을 교반하는 단계의 실행시, 전분을 전분 분산액 형태로 만들어 사용함으로써 전분이 두유에 고르게 분산되도록 하는 교반 방법을 제공하는 이점이 있다.The present invention has an advantage of providing a stirring method for uniformly dispersing starch in soy milk by using starch in the form of a starch dispersion during the step of stirring the soymilk and starch during the manufacturing process of tofu.
본 발명은 두부의 제조에 있어서 전분을 첨가하고 이를 호화시켜 건조 순두부로 만들기에 적합한 건조용 순두부를 제조하는 방법 및 이러한 건조용 순두부를 진공 동결 건조시켜 건조 순두부를 제조하는 방법을 제공하는 이점이 있다.The present invention has the advantage of providing a method for producing a dry tofu suitable for making starch by adding starch in the preparation of tofu, and drying it to dry, and a method for producing a dry tofu by vacuum freeze-drying such dry tofu .
구체적으로, 본원 발명은 두부의 굳기 등의 물성에 있어서 보다 고품질을 갖는 순두부로서 이를 건조 순두부의 제조를 위한 건조용 순두부로 사용하기에 뛰어남은 물론, 건조 순두부로 제조하지 않더라도 그 자체로서의 식감이 뛰어난 순두부를 제공하기 위하여, 두부 제조 공정 중, 두유에 전분을 첨가하고 이를 호화시키는 단계를 포함하도록 한다.Specifically, the present invention is superior to use as a soft tofu for the production of dry tofu as a soft tofu having higher quality in physical properties such as tofu firmness, as well as excellent texture as it is, even if it is not made with dry tofu In order to provide a soft tofu, during the tofu manufacturing process, a step of adding starch to the soymilk and gelatinizing it.
전분을 첨가시키고 이의 호화 반응을 유도하는 온도 조건에서 두유를 가열함으로써 순두부의 보수력을 높여주어 보다 탱탱한 식감이 뛰어난 순두부를 제공하고, 이를 이용하여 건조 순두부를 제조함에 있어서, 건조 후 상실되는 탱탱한 식감은 살려주고, 건조 후 발생되는 스펀지 성 식감은 없애주는, 복원 후 물성이 뛰어난 건조 순두부를 제공한다.By adding starch and heating soymilk at the temperature condition to induce its gelatinization reaction, it improves the softness of the soft tofu and provides a more firm texture. To prepare dried tofu using this, the firm texture lost after drying It provides dry soft tofu with excellent physical properties after restoration, which helps to save sponge texture after drying.
상기 공정에서 첨가되는 전분은 바람직하게는 변성 전분을 사용하고, 보다 바람직하게는 타피오카 변성 전분을 사용하여 전분의 효과를 극대화한다. 또한 상기 전분은 두유 혼합액의 총 중량을 기준으로 바람직하게는 0.1 내지 3 중량%, 보다 바람직하게는 1 중량%가 되도록 첨가하여 건조 순두부의 제조 시, 진공 동결 건조 공정에 의한 순두부의 갈라짐, 터짐 현상을 방지할 수 있다.Starch added in the above process is preferably modified starch, more preferably tapioca modified starch to maximize the effect of the starch. In addition, the starch is preferably added in an amount of 0.1 to 3% by weight, more preferably 1% by weight based on the total weight of the soymilk mixture, so that the cracking and bursting of the tofu by the vacuum freeze drying process during the manufacturing of the dried tofu is performed. Can be prevented.
상기 전분을 두유에 혼합할 때에는 전분이 두유에 고르게 분산되도록 하기 위하여, 상기 전분과 희석수를 우선 공지의 호모믹서를 이용하여 1차 교반하여 전분 분산액 형태로 만든 후 이를 두유가 담긴 교반탱크에 넣고 2차 교반 단계를 진행시키는 것이 바람직하다. 상기 1차 교반 단계에서는 바람직하게는 항산화제, 예를 들어 비타민 E, 비타민 C, 토코페롤, 녹차 추출물, 로즈마리 추출물 등을 추가로 첨가하여 교반할 수 있고, 항산화제를 추가로 첨가하여 교반하는 경우, 두부 내의 지방 산패를 방지하여 두부의 보존 기간을 비교적 길게 연장시켜주는 효과를 제공한다. 전분을 두유에 바로 투입하는 경우, 전분이 두유에 불균일하게 분산되고, 전분의 입자 크기가 커지는 결과, 교반 시간의 연장 및 두부 물성에 좋지 않은 영향을 주어 두부 품질에 차이를 야기하는 데 반하여, 상기와 같이 1차 교반시킨 전분 분산액을 사용하게 되면, 두유와 전분 분산액의 교반 시간이 단축됨은 물론, 균일한 물성의 두부를 얻을 수 있는 이점이 있다.When the starch is mixed in soymilk, in order to make the starch evenly dispersed in soymilk, the starch and dilution water are firstly stirred in a starch dispersion form by using a known homomixer, and then put into a stirring tank containing soymilk. Preference is given to proceeding with the second stirring step. In the first stirring step, preferably, an antioxidant, for example, vitamin E, vitamin C, tocopherol, green tea extract, rosemary extract, and the like may be further added and stirred, and when the antioxidant is further added and stirred, It prevents fat rancidity in the head and provides the effect of extending the shelf life of the head relatively long. When starch is directly added to soymilk, the starch is unevenly dispersed in soymilk and the grain size of the starch increases, which adversely affects the extension of the stirring time and the tofu properties, resulting in a difference in the quality of the tofu. When using the first stirred starch dispersion as described above, the stirring time of the soymilk and starch dispersion is shortened, there is an advantage that can be obtained tofu of uniform properties.
상기 2차 교반된 두유 혼합액에 넣는 응고제에 있어서 글루코노델타락톤(GDL)은 전분의 작용기를 분해하여 전분의 작용을 방해하므로 사용하지 않는 것이 바람직하고, 보다 바람직하게는 황산칼슘을 응고제로서 사용하는 것이 적합하다.In the coagulant added to the second stirred soymilk mixture, gluconodeltalactone (GDL) is preferably not used because it decomposes the functional groups of starch and interferes with the action of starch, and more preferably calcium sulfate is used as a coagulant. Is suitable.
상기의 방법으로 제조된 순두부는 기존의 일반 순두부에 비하여 두부의 굳기, 검성(Gumminess), 씹힘성(Chewiness) 등 두부의 물성에 있어서 보다 단단하고, 보다 탱탱한 식감이 뛰어난 순두부를 제공한다.The soft tofu prepared by the above method provides a harder, more firm texture of the tofu in the physical properties of the tofu, such as hardness, gumminess, chewiness, and the like of the conventional tofu.
건조 순두부를 만드는 제조 방법에 있어서는, 바람직하게는 상기의 방법으로 제조된 순두부를 건조용 순두부로 사용한다. 본원 발명은 건조 순두부를 제조함에 있어서, 기존의 예비 동결 단계를 거치지 않도록 하여, 예비 동결로 야기되었던 두부 내의 단백질의 변성을 방지하여 푸석한 식감을 방지하는 건조 순두부 제조 방법을 제공하는 이점이 있다.In the manufacturing method of making a dry tofu, Preferably, the tofu produced by the said method is used as a drying tofu. The present invention has the advantage of providing a method for producing dried tofu to prevent the deterioration of texture by preventing the denaturation of the protein in the tofu caused by the preliminary freezing step, in the manufacturing of dried tofu.
또한 상기 순두부의 동결 공정은 감압하에서 이루어지는 진공 동결 공정으로서 본원 명세서의 하나의 구체예에서, 진공도가 4 torr에서 2.5 torr(절대압)로 하강하는 때의 통과 시간이 바람직하게는 30분 이내, 보다 바람직하게는 15분 이내가 되도록 조절하여 급속 진공 동결시킴으로써, 상기 순두부의 품온이 0에서 -5℃로 하강하는 때의 통과 시간이 바람직하게는 30분 이내, 보다 바람직하게는 15분 이내가 되면서 두부 내의 단백질 변성을 최소화하여 고품질의 순두부를 얻을 수 있는 방법을 제공한다. 즉, 진공 동결 방식에 의할 경우 기존의 냉동고(-18℃ 내지 -70℃)에 보관하는 냉동 방식에 비하여 얼음 성장속도(ice growth rate)가 현저하게 빨라 상대적으로 두부 내의 단백질의 변성을 최소화할 수 있게 된다.In addition, the freezing process of the tofu tofu is a vacuum freezing process performed under reduced pressure, in one embodiment of the present specification, the passage time when the vacuum degree drops from 4 torr to 2.5 torr (absolute pressure) is preferably within 30 minutes, more preferably. Preferably it is adjusted to within 15 minutes by rapid vacuum freezing, the passage time when the temperature of the soft tofu falls from 0 to -5 ℃ is preferably within 30 minutes, more preferably within 15 minutes within the tofu It provides a method for obtaining high quality tofu by minimizing protein denaturation. In other words, when the vacuum freezing method is used, the ice growth rate is remarkably faster than that of the conventional freezing method (-18 ° C. to -70 ° C.), thereby minimizing protein denaturation in the tofu. It becomes possible.
나아가 본원 발명은 상기 진공 동결 공정 후 상기 순두부의 동결 건조 공정에 있어서는, 본원 명세서의 하나의 구체예에서, 바람직하게는 진공도 1.5 torr 내지 0.5 torr(절대압)의 범위에서 건조를 진행시키고, 상기 동결 건조에 사용하는 장치 내의 열판의 온도를 바람직하게는 10 내지 80℃, 보다 바람직하게는 20 내지 75℃로 조절하면서 순두부의 품온이 바람직하게는 40℃, 보다 바람직하게는 35℃를 넘지 않게 하여 순두부 내의 단백질의 변성을 최소화하도록 하는 이점이 있다.Further, the present invention, in the freeze-drying step of the soft tofu after the vacuum freezing step, in one embodiment of the present specification, preferably drying in the range of vacuum degree 1.5 torr to 0.5 torr (absolute pressure), and the freeze-drying The temperature of the hot plate is preferably 10 to 80 ° C, more preferably 20 to 75 ° C, so that the product temperature of the soft tofu is preferably not higher than 40 ° C, more preferably 35 ° C. There is an advantage to minimize denaturation of the protein.
상기의 건조 공정에 의해 제조된 건조 순두부는 기존의 일반 건조 순두부에 비하여 복원 후의 두부의 굳기, 검성(Gumminess), 씹힘성(Chewiness) 등 두부의 물성에 있어서 건조 전 원물의 식감에 보다 가깝고, 보다 단단하며, 보다 탱탱하여 식감이 뛰어난 순두부를 제공하는 이점이 있다.The dried soft tofu prepared by the above drying process is closer to the texture of the raw material before drying in the physical properties of the tofu such as firmness, guminess and chewiness of the tofu after restoration as compared to the conventional general dry tofu. And, it is more firm and has the advantage of providing a soft tofu excellent texture.
도 1은 타피오카 변성 전분이 첨가된 순두부를, 상기 타피오카 변성 전분의 호화 온도 이상의 온도로 가열시켰을 때 일어나는 순두부의 표면 및 중심부의 온도 변화를 측정한 그래프이다.BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a graph measuring the temperature change of the surface and the center of the tofu which occurs when the tofu to which tapioca modified starch is added is heated to a temperature higher than the gelatinization temperature of the tapioca modified starch.
도 2는 순두부 제조 방법에 있어서, 순두부의 가열 단계에서 전분의 호화 과정을 거치지 않는 기존의 일반 순두부의 열탕 처리 시의 순두부의 표면 및 중심부의 온도 변화를 측정한 그래프이다.FIG. 2 is a graph measuring the temperature change of the surface and the center of the tofu during the boiling treatment of the conventional general tofu which does not undergo starch gelatinization in the heating step of the tofu in the tofu production method.
도 3은 전분을 첨가한 순두부의 제조 방법에 있어서, 순두부의 열탕 처리 시의 순두부의 중심부의 온도에 따른 순두부의 물성의 차이를 보여주는 사진이다.Figure 3 is a photograph showing the difference in physical properties of the tofu in accordance with the temperature of the center of the tofu during the boiling water treatment of the tofu in the method of manufacturing starch tofu added starch.
도 4는 도 3과 함께, 전분을 첨가한 순두부의 제조 방법에 있어서, 순두부의 열탕 처리 시의 순두부의 중심부의 온도에 따른 순두부의 물성의 차이를 보여주는 사진이다.4 is a photograph showing the difference in physical properties of the tofu in accordance with the temperature of the center of the tofu during the boiling water treatment of the tofu in the method of manufacturing a tofu with starch, together with FIG. 3.
도 5는 전분이 첨가된 순두부에 사용되는 응고제의 종류에 따른 순두부의 물성의 차이를 보여주는 사진이다.5 is a photograph showing the difference in physical properties of the soft tofu according to the type of coagulant used in the soft tofu added with starch.
도 6은 진공 동결시킨 두부와 냉동고에 넣어 기존의 방식으로 냉동시킨 두부의 냉동 품질의 차이를 보여주는 사진이다.Figure 6 is a photograph showing the difference in freezing quality of the tofu frozen in the conventional way to put in a freezing vacuum and freezer.
도 7 및 도 8은 타피오카 변성 전분을 첨가하여 제조된 순두부와, 다른 전분류, 검류, 당류 및 효소류를 각각 첨가하여 제조된 건조 순두부의 복원 후 물성의 차이를 보여주는 그래프이다.7 and 8 are graphs showing the difference in physical properties after restoration of dried tofu prepared by adding tapioca modified starch and dried starch prepared by adding other starches, gums, sugars and enzymes, respectively.
도 9는 전분이 첨가된 순두부에 사용되는 응고제의 종류에 따른 건조 순두부의 물성의 차이를 보여주는 사진이다.9 is a photograph showing the difference in physical properties of dried tofu according to the type of coagulant used in the tofu to which starch is added.
도 10은 두유에 전분을 첨가하는 공정에 있어서, 전분 분산액 형태로 첨가하여 교반한 경우 및 전분을 바로 첨가하여 교반한 경우의 차이를 보여주는 사진이다.10 is a photograph showing the difference between the case where the starch is added to the soymilk in the form of a starch dispersion and stirred, and the case where the starch is directly added and stirred.
도 11 및 도 12는 두유에 전분을 첨가하는 공정에 있어서, 전분 분산액 형태로 첨가하여 교반한 두유 및 전분을 바로 첨가하여 교반한 두유의 백스캐터링(Backscattering) 정도의 차이를 보여주는 그래프이다.11 and 12 are graphs showing the difference between the backscattering degree of soymilk stirred by adding starch and starch in the form of starch dispersion in the process of adding starch to soymilk and immediately stirring the starch.
이하, 하기의 실시예, 시험예 및 비교 시험예를 기술함으로써 본원 발명을 설명한다. 다만, 하기의 실시예, 시험예 및 비교 시험예는 본원 발명의 일예시에 불과하며, 본원 발명의 내용이 이에 한정되는 것은 아니다.Hereinafter, the present invention will be described by describing the following examples, test examples, and comparative test examples. However, the following Examples, Test Examples, and Comparative Test Examples are merely examples of the present invention, and the content of the present invention is not limited thereto.
실시예 1Example 1
전분의 호화 반응을 거치는 순두부의 제조 방법(건조용 순두부의 제조 방법)Manufacturing method (purifying method of dry tofu for drying) which undergoes gelatinization reaction of starch
(1) 1단계: 두유의 제조 공정(1) Step 1: Soymilk Manufacturing Process
입고한 대두를 세척하여 이물질을 제거한 다음, 상기 세척한 대두에 증류수 를 투입하여 상온에서 12시간 동안 침지하였다. 상기 침지 완료된 대두에 증류수 를 다시 투입하여 두유의 브릭스(brix)가 11 brix가 되도록 농도를 맞추어 블랜더로 분쇄하였다.After removing the foreign matter by washing the received soybeans, distilled water was added to the washed soybeans and soaked for 12 hours at room temperature. Distilled water was added to the soaked soybeans again, and the blend was pulverized with a blender so that the brix of soymilk was 11 brix.
상기 분쇄한 대두를 여과기를 통해 여과시켜 비지와 두유로 분리한 후, 상기 분리된 두유를 100℃에서 105℃로 온도를 점차 높여가며 20분 동안 가열 및 살균하였다. 상기 열처리된 최종 두유를 10.5 brix로 맞추고, 상기 두유를 10℃ 이하로 냉각시켰다.The pulverized soybean was filtered through a filter to separate the soy and soy milk, and then the separated soy milk was heated and sterilized for 20 minutes while gradually increasing the temperature from 100 ° C to 105 ° C. The heat treated final soymilk was adjusted to 10.5 brix and the soymilk cooled to 10 ° C or below.
(2) 2단계: 두유에 희석수, 변성 전분, 항산화제 및 응고제를 첨가한 후, 이를 교반하는 공정(2) step 2: adding dilution water, modified starch, antioxidant and coagulant to soymilk, followed by stirring
상기 냉각된 두유 476 kg을 속기포가 생기지 않도록 교반 탱크의 하부부터 차오르게 하여 투입하였다. 증류수 24 kg에 타피오카 변성 전분(HT2X, '아베베'사 제품) 5 kg을 풀고 항산화제(SD-20, 토코페롤 MIX, '이연화학'사 제품) 1 kg을 호모믹서(homomixer)로 10분간 충분히 균질화하여 전분 분산액으로 만들었다.476 kg of the cooled soymilk was charged from the bottom of the stirring tank so as not to produce a bubble. Dissolve 5 kg of tapioca modified starch (HT2X, manufactured by Abebe) in 24 kg of distilled water, and homogenize 1 kg of antioxidant (SD-20, Tocopherol MIX, manufactured by Deferred Chemical) for 10 minutes with a homomixer. To a starch dispersion.
상기 전분 분산액을 상기 10.5 brix 두유 476 kg이 담긴 교반 탱크에 넣고 10분간 충분히 교반하였다. 응고제로서 황산칼슘 1.45 kg을 증류수 7.25 kg에 잘 풀어서 상기 교반 탱크에 넣고 상기 두유 혼합액과 교반시켰다.The starch dispersion was placed in a stirring tank containing 476 kg of 10.5 brix soymilk and stirred for 10 minutes. As a coagulant, 1.45 kg of calcium sulfate was dissolved well in 7.25 kg of distilled water, placed in the stirring tank, and stirred with the soymilk mixture.
(3) 3단계: 두유 혼합액을 순두부 파우치에 포장하는 공정(3) Step 3: Packaging Soymilk Mixture in Soft Tofu Pouch
상기 응고제가 첨가된 두유 혼합액 508.7 kg을 계속 교반하면서 1 kg 순두부 파우치에 나누어 담아 충진하여 포장하였다.508.7 kg of the soymilk mixture solution to which the coagulant was added was packed into a 1 kg soft tofu pouch with continuous stirring.
(4) 4단계: 포장된 순두부를 가열하는 공정(4) Step 4: heating the packaged tofu
상기 포장된 순두부를 86℃로 셋팅한 열탕조에서 1시간 동안 열탕 처리하여 응고시키면서 순두부의 중심부의 온도가 83℃ 이상이 되도록 하였다.The packaged soft tofu was heated in a hot water bath set at 86 ° C. for 1 hour to coagulate so that the temperature of the center of the soft tofu was 83 ° C. or more.
(5) 5단계: 응고된 순두부를 냉각하는 공정(5) step 5: cooling the solidified tofu
상기 응고된 순두부를 5℃의 냉수에서 두부의 중심 온도가 10℃ 이하가 되도록 1 시간 동안 냉각시킨 후 냉장 보관하였다.The coagulated soft tofu was cooled for 5 hours in a cold water of 5 ° C. such that the central temperature of the tofu was 10 ° C. or lower, and then refrigerated.
상기의 방법으로 제조된 순두부는 하기의 시험예 2의 물성을 나타내는 것으로 확인되었다.It was confirmed that the tofu prepared by the above method exhibits the physical properties of Test Example 2 below.
시험예 1Test Example 1
두유에 첨가된 전분의 호화 온도 이상의 온도로 가열시킨 순두부의 표면 및 중심부의 온도 변화Temperature change of the surface and central part of soft tofu heated to a temperature higher than the gelatinization temperature of starch added to soymilk
타피오카 변성 전분(HT2X, '아베베'사 제품)을 첨가시킨 순두부를, 상기 변성 전분의 호화 온도가 70 내지 75℃임을 감안하여, 두부의 중심부까지 충분한 호화과정이 일어나도록 하기 위해, 상기 순두부의 중심부의 온도(품온)가 80℃ 이상이 되도록, 86℃의 열탕조에서 60분간 열탕 처리하였다. 이때의 순두부의 표면 및 중심부의 온도 변화를 도 1에 나타내었다.The soft tofu with the added tapioca modified starch (HT2X, manufactured by Abebe) is considered to have sufficient gelatinization to the center of the tofu, considering that the modified starch has a gelatinization temperature of 70 to 75 ° C. Hot water treatment was performed for 60 minutes in the 86 degreeC hot water bath so that the temperature (product temperature) may be 80 degreeC or more. The temperature change of the surface and center part of a tofu head at this time is shown in FIG.
도 1의 그래프를 통하여 타피오카 변성 전분의 호화 온도 이상의 온도로 가열시킨 순두부의 경우, 전분의 호화과정이 수반되는 결과, 가열 시에는 중심부의 온도가 비교적 천천히 상승하고, 가열 후에는 중심부의 온도가 급격히 하강함을 확인할 수 있었다. 열탕조의 온도를 86℃로 하여 30분 정도 가열하였을 때는 중심부의 온도가 60℃ 정도에도 미치지 못하여 타피오카 변성 전분이 호화되기에 충분하지 못하였고, 1 시간 가량 가열하였을 때 중심온도가 80℃를 넘어서게 되어 전분의 호화 반응이 가능하게 되었다.In the case of soft tofu heated to a temperature higher than the gelatinization temperature of the tapioca modified starch through the graph of FIG. 1, as a result of the gelatinization process of the starch, the temperature of the center increases relatively slowly during heating, and the temperature of the center rapidly increases after heating. We could confirm the descent. When the hot water bath was heated at 86 ° C for 30 minutes, the central temperature did not reach 60 ° C, and the tapioca-modified starch was not enough to be gelatinized, and when heated for 1 hour, the center temperature exceeded 80 ° C. Gelatinization reaction of starch became possible.
비교 시험예1Comparative Test Example 1
전분이 첨가되지 않은 기존의 일반 순두부의 표면 및 중심부의 온도 변화Temperature Changes at the Surface and Core of Conventional Soft Tofu without Starch
전분이 첨가되지 않은 기존의 일반 순두부(맑은 콩 순두부, '맑은 물에'사 제품)를 입수하여, 상기 순두부의 열탕 처리 시의 순두부의 표면 및 중심부의 온도 변화를 측정하였다.The conventional general tofu with no added starch (clear soy tofu, manufactured by 'Clear Water') was obtained, and the temperature change of the surface and the center of the tofu during hot water treatment of the tofu was measured.
측정 결과를 나타낸 도 2를 보면, 도 1에 비하여 가열 시에는 순두부의 중심부의 온도가 상대적으로 급격히 상승하고, 가열 후에는 중심부의 온도가 천천히 하강함을 확인할 수 있었다.Referring to FIG. 2, which shows the measurement results, it was confirmed that the temperature of the center of the tofu head increased relatively sharply during heating, and that the temperature of the center gradually decreased after heating.
시험예 2Test Example 2
실시예 1에 의하여 제조한 순두부의 물성 측정Measurement of Physical Properties of Soft Tofu Prepared by Example 1
상기 실시예 1의 제조 방법에 따라 순두부를 제조한 후, 물성 분석기(Texture Analyzer-모델명: TA-XT Plus, 'MHK 상사' 제품)를 이용하여 상기 순두부의 물성을 측정하였다. 물성 측정은 하기와 같은 조건하에서 실시하였다.After preparing tofu according to the manufacturing method of Example 1, the physical properties of the tofu were measured using a physical property analyzer (Texture Analyzer-Model: TA-XT Plus, manufactured by MHK Corporation). Physical properties were measured under the following conditions.
프로브(probe): 직경이 2 cm인 원통형 모양;Probe: cylindrical shape 2 cm in diameter;
상기 프로브가 샘플까지 내려오는 속도(pre-test speed): 1.00 mm/sec;Pre-test speed at which the probe descends to sample: 1.00 mm / sec;
상기 프로브가 상기 샘플 표면에 닿은 후 상기 샘플에 침투해 들어가는 속도(test speed): 5.00 mm/sec;Test speed of penetration of the probe into the sample after it reached the sample surface: 5.00 mm / sec;
상기 프로브가 상기 샘플을 침투한 후 원위치로 되돌아가는 속도(post-test speed): 5.00 mm/sec;Post-test speed at which the probe has penetrated the sample (post-test speed): 5.00 mm / sec;
상기 프로브의 타겟 모드(target mode): 거리(distance);Target mode of the probe: distance;
상기 프로브가 상기 샘플의 표면을 인식하고 상기 샘플을 뚫고 들어가는 거리(distance): 5.000 mm;A distance at which the probe recognizes the surface of the sample and penetrates the sample: 5.000 mm;
상기 프로브가 상기 샘플을 인식하기 위한 조건(trigger type): 힘(force); 및A trigger type for the probe to recognize the sample: force; And
상기 프로브가 상기 샘플의 존재를 인식하기 위한 최소한의 힘(trigger force): 5.0 g;Minimum trigger force for the probe to recognize the presence of the sample: 5.0 g;
으로 설정하는 조건.Condition to set to.
상기의 조건하에서 상기 실시예 1의 제조 방법에 의하여 제조된 순두부의 물성치는 하기 표 1과 같다.Under the above conditions, the physical properties of the tofu prepared by the manufacturing method of Example 1 are as shown in Table 1 below.
표 1
중심온도(℃) 굳기(g)(Hardness) 점착성(gㆍs)(Adhesiveness) 응집성(Cohesiveness) 검성(Gumminess) 씹힘성(Chewiness) 이수량(%)
83.22 128.04 0.97 0.85 76.58 73.52 7.01
Table 1
Center temperature (℃) Hardness Adhesiveness Cohesiveness Gumminess Chewiness Yield amount (%)
83.22 128.04 0.97 0.85 76.58 73.52 7.01
상기 표 1에서 굳기는 샘플이 원하는 변형에 도달하는 데에 필요한 힘을 나타내고, 점착성은 프로브가 샘플을 뚫고 들어간 후 다시 분리되는 데에 필요한 힘을 나타내는 것으로, 응집성보다 클 경우 프로브에 샘플의 일부가 묻어난다. 응집성은 물체가 있는 그대로의 형태를 유지하려는 힘으로 점착성보다 클 경우 프로브에 샘플이 묻어나지 않는다. 검성은 반고체 상태의 샘플을 삼질 수 없는 상태로 만드는 성질을 나타내는 것으로, 굳기와 응집성의 곱으로 계산된다. 씹힘성은 고체 상태의 샘플을 삼킬 수 있는 상태로 만드는 성질을 나타내는 것이다.In Table 1, the hardness indicates the force required for the sample to reach the desired deformation, and the tackiness indicates the force required for the probe to penetrate the sample and then separate again. Bury. Cohesiveness is a force that tries to maintain the shape of an object, and if it is larger than sticky, no sample will appear on the probe. Probability is the property of making a semisolid sample unswallowable and is calculated by the product of firmness and cohesiveness. Chewability is the property of making a sample in a solid state swallowable.
비교 시험예 2-1Comparative Test Example 2-1
전분의 호화 반응을 거치지 않은 순두부의 물성 측정Measurement of Properties of Soft Tofu without Starch Gelatinization
순두부의 조성은 실시예 1과 같게 하되, 상기 실시예 1의 4단계에서 전분의 호화 반응이 이루어지지 않은 순두부의 물성을 알아보고자 상기 실시예 1의 4단계에서 순두부의 중심부의 온도가 다른 여섯 시점에서 차례로 샘플링을 하여 상기 시험예 2와 같은 조건하에서 각 샘플의 물성을 측정하였다. 이의 측정값을 상기 시험예 2의 데이터와 함께 하기의 표 2에 나타낸다.The composition of the tofu is the same as that of Example 1, but in order to find out the properties of the tofu which is not subjected to gelatinization of starch in the fourth step of Example 1, the six time points at which the temperature of the center of the tofu is different in the fourth step of Example 1 Sampling was carried out in order to measure the physical properties of each sample under the same conditions as in Test Example 2. The measured value thereof is shown in Table 2 below together with the data of Test Example 2.
표 2
중심 온도(℃) 굳기(g) 점착성(gㆍs) 응집성 검성 씹힘성 이수량(%)
1차 47.57 25.96 0.88 0.55 14.5 12.76 18.02
2차 51.28 26.51 0.905 0.56 14.97 13.54 20.58
3차 55.82 33.69 0.91 0.56 18.95 17.25 11.10
4차 64.9 53.46 0.945 0.69 37.04 35 9.44
5차 74.3 62.85 0.96 0.77 48.39 46.45 7.49
6차 83.22 128.04 0.97 0.85 76.58 73.52 7.01
상관 계수 0.93 0.97 0.99 0.99 0.98 0.87
TABLE 2
Center temperature (℃) Firmness (g) Adhesiveness (gs) Coherence Sword Chewability Yield amount (%)
Primary 47.57 25.96 0.88 0.55 14.5 12.76 18.02
Secondary 51.28 26.51 0.905 0.56 14.97 13.54 20.58
3rd 55.82 33.69 0.91 0.56 18.95 17.25 11.10
4th 64.9 53.46 0.945 0.69 37.04 35 9.44
5th 74.3 62.85 0.96 0.77 48.39 46.45 7.49
6th 83.22 128.04 0.97 0.85 76.58 73.52 7.01
Correlation coefficient 0.93 0.97 0.99 0.99 0.98 0.87
순두부에 첨가된 전분인 타피오카 전분의 호화 온도가 70 내지 75℃임을 감안하여, 순두부의 중심부의 온도가 약 80℃ 이상이 되어야 전분의 충분한 호화 반응이 일어날 수 있으므로, 상기 비교 시험예 2에서는 순두부의 중심부의 온도가 83.22℃인 6차 샘플만이 전분의 호화 반응을 거친 순두부라고 할 수 있다.Considering that the gelatinization temperature of tapioca starch, which is the starch added to the tofu tofu, is 70 to 75 ° C, sufficient gelatinization reaction of the starch may occur when the temperature of the center of the tofu is about 80 ° C or more. Only the sixth sample with a central temperature of 83.22 ° C can be considered as a soft tofu after starch reaction.
상기 표 2를 보면, 제조된 순두부의 물성은 전분이 호화 되었는지와 상당한 상관 관계가 있음을 확인할 수 있고, 특히 순두부의 굳기, 응집성, 검성 및 씹힘성이 큰 상관 관계를 보였다.Looking at Table 2, it can be seen that the physical properties of the prepared tofu has a significant correlation with the starch gelatinization, in particular, the hardness, cohesiveness, gumminess and chewiness of the soft tofu showed a great correlation.
또한, 이수량은 두부 제조 후 이를 균일한 크기로 절단하여 동일시간 동안 두부에서 나오는 물의 양을 측정하여 초기 무게로 나누어 백분율로 표시한 값으로, 전반적으로 중심부의 호화 정도에 따라 이수 정도가 감소하는 것이 확인되었다. 이는 전분이 호화가 되면서 두부 내에 존재하는 수분을 잡고 있는 역할을 하여 이수량을 감소시키는 결과를 보이는 것으로 판단된다.In addition, the amount of completion is to measure the amount of water coming out of the tofu during the same time after the production of tofu cut into a uniform size divided by the initial weight expressed as a percentage, the overall degree of completion is reduced depending on the degree of luxury of the core It was confirmed. It is believed that this resulted in reducing the amount of water required by starch becoming gelatinous and holding water present in the tofu.
즉, 순두부에 첨가된 전분이 호화 반응을 일으킴으로써, 호화 반응을 거치지 않고 제조된 순두부에 비하여 보다 단단하고, 탄성을 가지게 되어 형태 유지성이 강해 운송 및 보관에 유리하면서, 보다 탱탱하고 씹히는 식감이 좋은, 고품질의 순두부로 만들어짐을 확인할 수 있었다. In other words, the starch added to the soft tofu causes a gelatinization reaction, which makes it harder and more elastic than the soft tofu prepared without undergoing the gelatinization reaction. , It was confirmed that it is made of high quality soft tofu.
1차 내지 6차 샘플의 물성 측정 시 및 측정 후의 각 사진은 도 3 및 도 4에 나타내었다.3 and 4 show photographs of the first and sixth samples during and after measurement of physical properties.
비교 시험예 2-2Comparative Test Example 2-2
전분이 첨가된 순두부에 사용되는 응고제의 종류에 따른 순두부의 물성 비교Comparison of Properties of Soft Tofu according to the Type of Coagulant Used in Starch-Added Soft Tofu
상기 실시예 1과 동일한 제조 방법을 거치되, 이에 사용되는 응고제의 종류를 달리하여 순두부를 제조하고 각 물성을 비교하였다. 구체적으로, 타피오카 변성 전분(HT2X, '아베베'사 제품) 5 kg를 첨가한 두유에 각각 응고제로서 황산칼슘 1 kg을 사용하여 제조한 순두부와, 황산칼슘, 염화마그네슘 및 GDL을 순서대로 8:2:4의 비율로 혼합한 혼합 응고제 1 kg을 사용하여 제조한 순두부의 물성을 비교하였다. 이의 시험 결과는 도 5에 나타내었다.After the same manufacturing method as in Example 1, but by varying the type of coagulant used to prepare a tofu and compared the properties of each. Specifically, 8: 2 pure tofu prepared using 1 kg of calcium sulfate as a coagulant, and calcium sulfate, magnesium chloride, and GDL in soymilk to which 5 kg of tapioca modified starch (HT2X, manufactured by Abbe) was added. The physical properties of soft tofu prepared using 1 kg of mixed coagulant mixed at a ratio of 4: 4 were compared. The test results thereof are shown in FIG. 5.
시험 결과, 응고제로 황산칼슘을 사용한 순두부는 상기 시험예 2의 물성을 가지는 순두부가 제조되었으나, 상기 복합 응고제를 사용한 순두부는 전분을 첨가하지 않거나, 전분을 첨가하였어도 실시예 1의 4단계에서 전분의 호화 온도 이상의 온도로 가열하지 않은 순두부와 같이, 전분의 특성이 사라진 기존의 일반 순두부와 비슷한 물성의 순두부가 제조되었다.As a result of the test, the tofu using calcium sulfate as a coagulant was prepared as the tofu having the physical properties of Test Example 2, but the tofu using the complex coagulant did not contain starch or starch was added in step 4 of Example 1 Like soft tofu that has not been heated to temperatures above the gelatinization temperature, soft tofu has been prepared with properties similar to conventional soft tofu, which has lost starch properties.
보다 구체적으로, 황산칼슘을 사용한 순두부는 이수가 확연히 적으며, 외형에서부터 두부의 탱탱함이 육안으로 보이고, 강도가 기존의 순두부에 비해 강하며 식감은 더 부드러운 고품질의 순두부의 물성을 나타내는 데 반해, 복합 응고제를 사용한 순두부는 노르스름한 이수가 많이 나오며, 전분을 사용하지 않은 일반 순두부와 비슷하게 흐물흐물한 식감을 나타내고 약한 강도를 보였다. 복합 응고제를 사용한 순두부에서 이와 같은 물성이 나타나는 것은 복합 응고제에 포함된 GDL이, pH를 낮춤으로써 두유에 첨가된 전분의 작용기를 분해시켜 전분의 효과를 저해하기 때문에 비롯되는 결과로 판단되었다.More specifically, the soft tofu using calcium sulfate is significantly less diuretic, the firmness of the tofu is visible from the outside, the strength is stronger than the conventional tofu, and the texture is softer. The soft tofu using was a lot of yellowish water, and it had a soft texture and weak strength similar to that of a normal tofu without starch. The appearance of such physical properties in soft tofu using a complex coagulant was judged to be a result of GDL contained in the coagulant, which lowers the pH and degrades the functional groups of starch added to the soymilk, thereby inhibiting the effect of starch.
실시예 2Example 2
진공 동결 건조 방법에 의한 순두부의 건조 방법Drying of soft tofu by vacuum freeze drying method
상기 실시예 1의 제조 방법에 의하여 제조된 순두부를 가지고, 순두부의 건조 공정을 실시하였다. With the soft tofu manufactured by the manufacturing method of Example 1, the drying process of the soft tofu was performed.
(1) 1단계: 순두부의 절단 공정(1) Step 1: Cutting of Tofu
상기 실시예 1에서 냉장 보관된 순두부를 파우치에서 벗겨내어 절단기를 통해 1차, 2차 및 3차 절단을 하여, 순두부의 가로, 세로, 높이가 각각 약 5 cm 이하의 부정형이 되도록 전처리를 하였다.In Example 1, the chilled tofu stored in the pouch was peeled off from the pouch, and the first, second and third cuts were cut through a cutter, and pretreated so that the width, length, and height of the tofu were about 5 cm or less.
(2) 2단계: 절단된 순두부의 진공 동결 공정(2) step 2: vacuum freezing process of the cut tofu
순두부를 절단한 후 4 kg씩 나누어 건조 팬에 팬입하고 겹쳐진 두부가 없도록 잘 펼쳐주었다. 그 다음 상기 순두부의 품온을 10℃ 이하로 유지한 상태에서 동결건조 관체로 투입하였다. 진공 동결을 진행하기 위하여 진공 펌프를 작동하여 진공도가 4 torr에서 2 torr로 떨어지는 통과시간이 15분 이내가 되도록 하였고, 이로써 순두부의 품온이 0℃에서 -5℃로 떨어지는 시간을 가능한 짧게 하는 급속 동결을 진행하였다.After cutting the tofu, divided into 4 kg each pan into a drying pan and spread well to avoid overlapping tofu. Then, the product was put into a lyophilized tube while maintaining the temperature of the soft tofu at 10 ° C. or lower. In order to proceed with the vacuum freezing, the vacuum pump was operated so that the time of vacuum dropping from 4 to 2 torr was less than 15 minutes, thereby rapidly freezing the shortest time for the temperature of the soft tofu to fall from 0 ° C to -5 ° C. Proceeded.
(3) 3단계: 진공 동결시킨 순두부의 동결 건조 공정(3) Step 3: freeze drying process of the soft frozen tofu
상기 동결이 완료되는 -15℃를 기준으로 열판의 온도를 10 내지 75℃로 조절하면서 진공도 2 torr 내지 0.5 torr의 범위에서 동결 건조를 진행하였다. 30시간 후 건조가 완료되어 탈팬하여 포장하였다.The freeze-drying was performed in the range of vacuum degree 2 torr to 0.5 torr while adjusting the temperature of the hot plate to 10 to 75 ° C. based on -15 ° C. at which the freezing was completed. After 30 hours, drying was completed, and the mixture was depansed and packed.
비교 시험예 3-1Comparative Test Example 3-1
진공 동결시킨 두부와 냉동고에 넣어 기존의 방식으로 냉동시킨 두부의 냉동 품질 비교Freezing Quality Comparison of Tofu Frozen in Vacuum Freeze and Traditionally Frozen Tofu
상기 실시예 2의 2단계 진공 동결 방식에 의하여 동결시킨 두부와, 냉동고에 넣어 기존의 방식으로 냉동시킨 두부의 냉동 품질을 비교하는 시험을 하였다.Tofu frozen by the two-stage vacuum freezing method of Example 2 and put into the freezer was tested to compare the freezing quality of the frozen tofu in the conventional manner.
냉동 품질의 비교는 도 6에 나타낸다.A comparison of freezing quality is shown in FIG. 6.
진공 동결 킨 두부의 경우, 군데 군데 노란 얼룩을 띠어 단백질이 다소 변성 되었으나, 이는 -70℃ 냉동고에서 냉동시킨 두부가 전반적으로 노르스름하게 변색되었고, -18℃ 냉동고에서 냉동시킨 두부는 매우 누렇게 변색된 것과 비교할 때, 상당히 국소적인 부분에서만 소량의 단백질 변성이 일어났다고 판단되고, 이는 복원 후 식감에 있어서 원물과 큰 차이를 보이지는 않을 정도의 변성이라고 판단되었다.In the case of vacuum-frozen tofu, the protein was slightly denatured in several places with yellow staining, but the tofu frozen in the -70 ° C freezer was generally yellowish, and the tofu frozen in the -18 ° C freezer was very yellowish. In comparison, it was judged that only a small amount of protein denaturation occurred only in a very localized region, and that the degeneration was not so different from the original in texture after restoration.
원물 두부의 식감 점수를 5점 만점으로 했을 때, 각 냉동 두부의 품질을 상대적으로 비교하여 보면, 진공 동결시킨 두부를 해동 후 관능 평가한 식감 점수는 5점으로, 원물과 거의 차이가 없었으며, -70℃ 냉동고에서 냉동시킨 두부는 2.5점, -18℃ 냉동고에서 냉동시킨 두부는 1점 정도의 냉동 품질을 갖는 것으로 평가되었다.When comparing the quality of each frozen tofu when the raw tofu texture score was 5 out of 5, the sensory evaluation of sensory evaluation after thawing vacuum frozen tofu was 5 points, which was almost no difference from the original. Tofu frozen in a -70 ° C freezer was evaluated to have 2.5 points and tofu frozen in a -18 ° C freezer.
이러한 결과는, 진공 동결 방식에 의할 경우, 물이 기화되면서 두부 내의 수분으로부터 열을 순식간에 빼앗아가므로, 기존의 냉동고에 보관하는 냉동 방식에 비하여 얼음 성장속도(ice growth rate)가 현저하게 빨라 상대적으로 두부 내의 단백질의 변성이 적기 때문이라고 판단된다.These results indicate that the vacuum freezing method rapidly removes heat from the water in the tofu as the water vaporizes, resulting in a significantly faster ice growth rate than the conventional freezing method stored in a freezer. It is judged to be due to relatively little degeneration of the protein in the head.
비교 시험예 3-2Comparative Test Example 3-2
전분의 호화 반응을 거친 순두부와 호화 반응을 거치지 않은 순두부의 건조 전, 후의 물성 측정Measurement of physical properties before and after drying starch tofu and starch tofu
순두부를 상기 실시예 1의 제조 방법에 의하여 제조하되, 상기 비교 시험예 2-1과 같이 상기 실시예 1의 4단계에서 순두부의 중심부의 온도가 다른 여섯 시점에서 차례로 샘플링을 하여, 상기 시험예 2와 같은 조건하에서 각 샘플의 물성을 측정하고, 상기 여섯 가지의 샘플을 상기 실시예 2의 방법에 의하여 건조 순두부로 제조한 후, 이에 물을 부어 복원시킨 순두부의 각각의 물성을 역시 상기 시험예 2와 같은 조건하에서 측정하였다. 이의 측정값은 하기의 표 3에 나타낸다.The tofu was prepared by the manufacturing method of Example 1, but the sample was sequentially sampled at six different time points at different temperatures of the center of the tofu in Step 4 of Example 1 as in Comparative Test Example 2-1. The physical properties of each sample were measured under the same conditions as described above, and the six samples were prepared as dry tofu by the method of Example 2. Measured under the same conditions. Its measured value is shown in Table 3 below.
표 3
1차 2차 3차 4차 5차 6차 상관계수 대조군(전분무첨가)
중심온도(℃) 27.72 30.51 35.44 46.87 59.97 83.12
샘플 시간(분) 12 14 17 24 34 60 0.98
건조전순두부의 물성 굳기(g) 25.61 34.44 53.87 88.09 100.56 143.28 0.98 91.95
점착성(gㆍs) 0.82 0.86 0.95 0.93 0.97 1.01 0.85 0.96
응집력 0.61 0.61 0.79 0.79 0.85 0.83 0.76 0.83
검성 15.63 21.16 42.50 69.24 85.66 118.41 0.98 76.58
씹힘성 12.82 18.30 40.58 64.74 83.51 120.19 0.99 73.52
건조후복원시킨 순두부의 물성 굳기(g) 36.99 40.19 44.16 50.46 57.30 60.06 0.96 47.70
점착성(gㆍs) 0.91 0.83 0.92 0.91 0.85 0.87 0.24 0.85
응집성 0.74 0.68 0.70 0.71 0.73 0.67 0.39 0.73
검성 27.41 27.36 30.77 35.85 42.05 40.06 0.88 43.63
씹힘성 24.80 22.71 28.30 32.62 35.53 34.85 0.86 29.44
TABLE 3
Primary Secondary 3rd 4th 5th 6th Correlation coefficient Control group (starch no addition)
Center temperature (℃) 27.72 30.51 35.44 46.87 59.97 83.12
Sample time (minutes) 12 14 17 24 34 60 0.98
Properties of Tofu before Drying Firmness (g) 25.61 34.44 53.87 88.09 100.56 143.28 0.98 91.95
Adhesiveness (gs) 0.82 0.86 0.95 0.93 0.97 1.01 0.85 0.96
cohesion 0.61 0.61 0.79 0.79 0.85 0.83 0.76 0.83
Sword 15.63 21.16 42.50 69.24 85.66 118.41 0.98 76.58
Chewability 12.82 18.30 40.58 64.74 83.51 120.19 0.99 73.52
Properties of Soft Tofu after Restoration Firmness (g) 36.99 40.19 44.16 50.46 57.30 60.06 0.96 47.70
Adhesiveness (gs) 0.91 0.83 0.92 0.91 0.85 0.87 0.24 0.85
Coherence 0.74 0.68 0.70 0.71 0.73 0.67 0.39 0.73
Sword 27.41 27.36 30.77 35.85 42.05 40.06 0.88 43.63
Chewability 24.80 22.71 28.30 32.62 35.53 34.85 0.86 29.44
상기 표 3에서 보이는 바와 같이, 전분을 첨가하였으나 두부의 중심부의 온도를 전분의 호화 온도 이상의 온도까지 가열 처리하지 않은 순두부의 경우(특히, 5차 샘플의 경우), 건조 전, 후에 있어서 모두 대조군으로 시험한 전분 무첨가의 순두부와 유사한 물성을 나타내는 것이 확인되었다.As shown in Table 3, in the case of the soft tofu (in particular, in the case of the fifth sample) in which the starch was added but the heat of the center of the tofu was not heated to a temperature higher than the gelatinization temperature of the starch, both before and after drying, It was confirmed that the physical properties were similar to those of the tofu without starch.
전분의 호화 온도 이상의 온도로 가열한 6차 샘플의 경우, 건조 전에는 물론, 건조 후 복원시킨 순두부에 있어서도 가장 단단하고(굳기), 가장 탱탱한 식감(검성, 씹힘성)을 나타내는 것으로 확인되어 보다 고품질의 물성을 지닌 순두부로 제조되었음이 확인되었다.In the case of the sixth sample heated to a temperature higher than the gelatinization temperature of the starch, it was confirmed that it showed the hardest (hardness) and the strongest texture (gum, chewability) not only before drying but also in the soft tofu which was restored after drying. It was confirmed that the tofu was prepared with.
비교 시험예 3-3Comparative Test Example 3-3
타피오카 변성 전분을 첨가하여 제조된 순두부와, 다른 전분류, 검류, 당류 및 효소류를 각각 첨가하여 제조된 건조 순두부의 복원 후 물성 비교Comparison of Properties after Restoration of Soft Tofu Prepared with Tapioca Modified Starch and Dry Tofu Prepared by Addition of Other Starches, Gum, Sugars and Enzymes, respectively
타피오카 변성 전분을 첨가하여 상기 실시예 1 및 실시예 2의 제조 방법에 의하여 제조한 순두부와, 다른 전분류, 검류, 당류 및 효소류를 각각 첨가하여 제조된 순두부의 물성을 비교하였다. 다른 전분류로는 마분말을 사용하였고, 검류로는 커드란과 셀룰로오스검을, 당류로는 트레할로스, 솔비톨, 말토덱스트린, 폴리 덱스트로스(Poly dextrose)를 사용하였고, 효소류로는 Transglutaminase(TG)를 사용하였다.The physical properties of the soft tofu prepared by adding the tapioca-modified starch to the preparation method of Examples 1 and 2 and the other starches, gums, sugars and enzymes, respectively, were compared. For other starch, powder was used, curdlan and cellulose gum were used as gum, trehalose, sorbitol, maltodextrin, poly dextrose as sugar, and transglutaminase (TG) as enzyme. Used.
그 밖에 식품 첨가제로서 쓰이는 히드록시 프로필 메틸 셀룰로오스를 사용하였고, 두유 SD 분말, 히알우론산을 사용하여 상기 실시예 1 및 실시예 2의 제조 방법에 의하여 건조 순두부를 제조하였다. 상기 제조된 건조 순두부의 각각에 대하여 복원 후의 두부의 식감 및 갈라짐의 물성을 5점 만점을 기준으로 하여 평가하였다.In addition, hydroxy propyl methyl cellulose used as a food additive was used, and dried tofu was prepared by the preparation method of Example 1 and Example 2 using soymilk SD powder and hyaluronic acid. For each of the prepared dried tofu, the texture and cracking properties of the tofu after restoration were evaluated based on a perfect score of 5 points.
상기 물성의 비교, 평가는 표 4, 도 7 및 도 8에 나타낸다. Comparison and evaluation of the physical properties are shown in Table 4, FIG. 7 and FIG.
표 4
식감 갈라짐
타피오카전분 4.9 4
마분말 2.5 3
커드란 3 4.5
셀룰로오스 검 4 1
트레할로스 3 1
솔비톨 3 2
말토덱스트린 3.5 3
Poly dextrose 4 3
Transglutaminase(TG) 3.5 2
히알우론산 1 2
두유SD분말 3 1.5
HPMC(Hydroxy Proryl Methyl Cellulose) 2 3
Table 4
Texture offshoot
Tapioca Starch 4.9 4
Powder 2.5 3
Curdlan 3 4.5
Cellulose gum 4 One
Trehalose 3 One
Sorbitol 3 2
Maltodextrin 3.5 3
Poly dextrose 4 3
Transglutaminase (TG) 3.5 2
Hyaluronic acid One 2
Soymilk SD Powder 3 1.5
Hydroxy Proryl Methyl Cellulose (HPMC) 2 3
[식감 지표][Texture Index]
Figure PCTKR2012003396-appb-I000001
Figure PCTKR2012003396-appb-I000001
[외형(갈라짐) 지표][Splitting Indicator]
Figure PCTKR2012003396-appb-I000002
Figure PCTKR2012003396-appb-I000002
각 순두부의 물성을 비교해 보면, 타피오카 변성 전분을 사용하여 제조된 순두부의 경우 두부 식감에 있어서 거의 5점에 가까운 가장 높은 점수로 평가되었다. 두부의 갈라짐에 있어서는 커드란을 사용하여 제조된 순두부가 가장 높은 점수를 받았으나, 커드란을 사용할 경우 두부의 식감이 상당히 떨어지는 문제가 있어 이를 순두부에 사용하기에는 적합하지 않다고 평가되었다. Comparing the properties of each soft tofu, the soft tofu prepared using tapioca modified starch was evaluated as the highest score of almost 5 points in the texture of tofu. In the splitting of the tofu, the tofu made using curdlan received the highest score, but the curdlan had a problem that the texture of the tofu was considerably inferior.
외관 기호도와 삭감 기호도를 종합하여 비교한 결과, 타피오카 변성 전분을 사용한 두부가 가장 우수하다고 평가되었다.As a result of comparing the appearance preference and cut preference, the tofu using tapioca modified starch was evaluated as the best.
비교 시험예 3-4Comparative Test Example 3-4
전분이 첨가된 순두부에 사용되는 응고제의 종류에 따른 건조 순두부의 물성 비교Comparison of Properties of Dried Soft Tofu by Starch-Added Coagulants in Soft Tofu
상기 실시예 1 및 실시예 2와 동일한 제조 방법을 거치되, 이에 사용되는 응고제의 종류를 달리하여 건조 순두부를 제조하고 각 물성을 비교하였다. 구체적으로, 상기 실시예 1의 제조 방법에 따라 타피오카 변성 전분(HT2X, '아베베'사 제품) 5 kg를 첨가한 두유에 각각 응고제로서 황산칼슘 1 kg을 사용하여 제조한 순두부와, GDL 1 kg을 사용하여 제조한 순두부를 상기 실시예 2의 방법에 따라 건조시켜 건조 순두부의 물성을 우선 비교한 후, 이에 물을 부어 복원시킨 순두부의 물성을 또한 비교하였다. 비교 결과는 도 9에 나타내었다.Through the same manufacturing method as in Example 1 and Example 2, dry tofu was prepared by varying the type of coagulant used therein and the physical properties were compared. Specifically, in accordance with the production method of Example 1, tofu soy milk added with 5 kg of tapioca modified starch (HT2X, product of 'Abebe') was prepared by using 1 kg of calcium sulfate as a coagulant and 1 kg of GDL. The dried tofu prepared by using the method of Example 2 was first dried to compare the physical properties of the dried tofu, and then the physical properties of the soft tofu which was poured by restoring water were also compared. Comparative results are shown in FIG. 9.
상기 비교에 있어서 순두부의 크기를 가로, 세로, 높이가 1 cm 인 것과 3 cm, 5 cm 인 것을 준비하여 순두부의 크기에 따른 물성차이는 없는지도 함께 비교하였다.In the comparison, the size of the soft tofu was prepared with the width, length, and height of 1 cm and 3 cm and 5 cm, and there were no difference in physical properties according to the size of the soft tofu.
도 9에서 보여지는 바와 같이, 응고제로서 GDL을 사용하면, 우선 GDL 자체에서 비롯되는 신맛에 의해 두부가 다소 신맛을 내게 되어 관능적으로 좋지 않고, pH가 낮아져서 전분의 작용기가 분해되는 결과, 전분의 호화 효과가 상쇄되기 때문에 복원 후 푸석한 식감을 줌은 물론, 내부 갈라짐도 많이 발생하게 됨을 확인할 수 있었다.As shown in Fig. 9, when GDL is used as a coagulant, the tofu is slightly soured by the sour taste originating from GDL itself, so it is not sensually good, and the pH is lowered to decompose the functional groups of starch, resulting in the luxury of starch. Since the effect is canceled, it can be confirmed that not only gives a rich texture but also internal cracking after restoration.
관능 비교 시험Sensory comparison test
기존의 건조 순두부와 실시예 1 및 실시예 2의 제조 방법에 의하여 제조된 건조 순두부의 관능 비교Comparison of Sensory Dried Tofu Prepared by Existing Dried Tofu Prepared by Preparation Methods of Examples 1 and 2
시판되고 있는 건조 순두부(동림 푸드 초당 순두부 제품)를 입수하여 본원 명세소의 상기 실시예 1 및 실시예 2의 제조 방법에 의하여 제조된 건조 순두부의 복원 후의 관능을 비교하는 시험을 실시하였다.Commercially available dried tofu (Tonglim Foods tofu products per second) was obtained and a test was conducted to compare the sensory properties after restoration of dried tofu prepared by the production methods of Examples 1 and 2 above.
동림 푸드 초당 순두부 제품은 기존의 방식으로 제조된, 즉 전분의 호화 반응을 유도하는 단계를 포함하지 않는 제조 방법에 의하여 제조되고, 기존의 방식으로 건조된, 즉 예비 동결(내지 동결 직전 상태까지의 냉각)을 거친 순두부를 동결 건조 시키는 방법에 의하여 동결건조된 건조 순두부이다.Donglim Food's pure tofu products per second are manufactured by conventional methods, i.e., by a manufacturing method that does not include the step of inducing a gelatinization reaction of starch, and dried by conventional methods, i.e. preliminary freezing (up to just before freezing). Freeze-dried dried tofu by the method of freeze-drying the soft tofu through.
관능 시험은 만 25 내지 49세 주부 50명을 대상으로, 건조 순두부의 완제품 형태인 즉석 컵 순두부 찌개를 즉석에서 제조하여 시식하는 방법으로 실시하였다. 상기 동림 푸드 초당 순두부의 경우 건조 두부, 건더기 스프 및 액상 스프로 구성되어 시판되고 있어, 이에 뜨거운 물을 부어 관능 시험을 실시하였고, 본원 명세서의 상기 실시예 1 및 실시예 2의 제조 방법에 의하여 제조된 건조 순두부의 경우 건조 두부에 순두부 찌개 양념('다담'사 제품)을 넣고 이에 뜨거운 물을 부어 관능 시험을 실시하였다.The sensory test was conducted on 50 housewives aged 25 to 49 years by instant manufacturing and tasting instant cup soft tofu stew in the form of finished soft tofu. In the case of the Dongrim food per second tofu is composed of dried tofu, dried soup and liquid soup, it was marketed, hot water was poured into the sensory test, prepared by the production method of Examples 1 and 2 of the present specification In the case of dried tofu which had been dried, the tofu stew sauce (made by 'Dadam') was added to the dried tofu, and hot water was poured to perform a sensory test.
상기의 관능 시험 결과는 하기의 표 5와 같다. 점수는 5점 만점을 기준으로 평가하였다.The sensory test results are shown in Table 5 below. Score was evaluated based on a perfect score of 5.
표 5
평가 항목 동림 푸드초당 순두부 실시예 1 및실시예 2의 순두부
두부 전반의 기호도 3.04 4.15
두부 외관의 기호도 2.88 4.04
두부 크기의 기호도 2.87 4.03
두부 맛의 기호도 3.21 4.04
두부 식감의 기호도 3.05 4.11
두부 부드러움의 기호도 2.80 4.29
국물 전반 향의 기호도 3.14 3.71
국물 맛의 기호도 2.98 3.61
찌개 전반의 기호도 3.15 3.92
찌개의 외관 기호도 2.86 4.00
Table 5
Evaluation item Donglim Foods Chodang Soft Tofu Soft tofu of Example 1 and Example 2
Symbol of overall tofu 3.04 4.15
Symbol map of tofu appearance 2.88 4.04
Tofu size symbol 2.87 4.03
Tofu taste sign 3.21 4.04
Symbol of tofu texture 3.05 4.11
Symbol of tofu tenderness 2.80 4.29
Symbol of the flavor of the whole soup 3.14 3.71
Symbol of soup taste 2.98 3.61
Symbol of overall stew 3.15 3.92
Exterior sign of stew 2.86 4.00
관능 시험 결과, 모든 평가 항목에 있어서 본원의 실시예 1 및 실시예 2의 제조 방법에 의하여 제조된 건조 순두부가 더 높은 결과를 나타내었다. 특히 두부 식감의 기호도 및 두부 부드러움의 기호도에서 본원 명세서의 상기 실시예 1 및 실시예 2의 제조 방법에 의하여 제조된 건조 순두부가 월등히 높은 관능 평가를 받은 것에 비추어 볼 때, 본원 명세서의 상기 실시예 1 및 실시예 2의 제조 방법에 의하여 제조된 건조 순두부를 제조할 경우, 기존의 방법에 비하여 건조 전의 원물의 식감에 보다 근접한, 뛰어난 식감을 지닌 제품을 제조할 수 있음이 확인되었다.As a result of the sensory test, the dried soft tofu produced by the manufacturing method of Example 1 and Example 2 of this application showed higher result in all evaluation items. In particular, in view of the high degree of sensory evaluation of the dried soft tofu prepared by the manufacturing method of Example 1 and Example 2 of the present specification in the degree of acceptability of the texture of tofu and the softness of tofu, said Example 1 of the present specification And when manufacturing the dried tofu prepared by the manufacturing method of Example 2, it was confirmed that the product having an excellent texture can be produced closer to the texture of the raw material before drying than the conventional method.
실시예 3Example 3
전분 분산액의 제조 방법Method of Making Starch Dispersion
두부의 제조 시, 두유에 전분 및 항산화제를 첨가함에 있어서, 전분이 두유에 보다 고르게 분산 되도록 하기 위하여 전분 분산액으로 제조하였다.In the preparation of tofu, starch and antioxidants were added to soymilk to prepare starch dispersion so that the starch was more evenly dispersed in soymilk.
24 kg의 증류수에 타피오카 변성 전분(HT2X, '아베베'사 제품) 5 kg을 풀고 항산화제(SD-20, '이연화학'사 제품) 1 kg을 호모믹서로 10분간 충분히 균질화하여 전분 분산액으로 만들었다.5 kg of tapioca modified starch (HT2X, manufactured by Abebe) was dissolved in 24 kg of distilled water, and 1 kg of antioxidant (SD-20, manufactured by Deferred Chemicals) was homogenized with a homomixer for 10 minutes to form a starch dispersion. .
상기의 전분 분산액을 두유에 투입하여 교반하게 되면 교반 시간의 단축은 물론, 전분이 두유에 고르게 분산되어 균일한 물성의 두부를 얻을 수 있음이 확인되었다.When the starch dispersion was added to the soymilk and stirred, it was confirmed that not only the shortening of the stirring time but also the starch was uniformly dispersed in the soymilk to obtain tofu having uniform physical properties.
비교 시험예 4Comparative Test Example 4
두유에 전분을 바로 적용하여 교반하는 경우 및 전분 분산액을 적용하여 교반하는 경우의 분산 정도의 비교Comparison of the degree of dispersion in the case of stirring by applying starch directly to soymilk and stirring by applying starch dispersion
두유에 전분을 첨가하여 교반하는 공정에 있어서, 전분을 바로 적용하여 교반하는 경우와 전분 분산액을 적용하여 교반하는 경우의 두유 내에서의 전분의 분산 정도를 비교하기 위하여 하기와 같은 실험 조건하에서 비교 시험을 실시하였다.In the step of adding starch to soymilk and stirring, in order to compare the degree of dispersion of starch in soymilk when the starch is directly applied and the starch dispersion is stirred, the comparative test is carried out under the following experimental conditions. Was carried out.
시중의 10 brix 두유 470 g을 입수하여 각각 두 비커에 담은 후, 하나의 비커에는 실시예 3에서와 동일한 방법에 의하여 전분 분산액 30 g(타피오카 변성 전분 5 g + 희석수 25 g)을 첨가하여 최종 두유 혼합액 500 g을 9.5 brix, 전분 1 중량%로 맞추고, 다른 하나의 비커에는 타피오카 변성 전분 5 g 및 희석수 25 g을 두유에 바로 첨가시켜 마찬가지로 최종 두유 혼합액 500 g을 9.5 brix, 전분 1 중량%로 맞춘 후, 각각을 교반 장치를 이용하여 100 rpm의 회전 속도로 10분간 교반시키는 방식으로 실시하였다.470 g of commercial 10 brix soy milk was obtained and placed in two beakers, and then one beaker was added with 30 g of starch dispersion (5 g of tapioca modified starch + 25 g of dilution water) by the same method as in Example 3. 500 g of soymilk mixture is adjusted to 9.5 brix, 1% by weight starch, and another beaker is added with 5 g of tapioca modified starch and 25 g of dilution water directly to soymilk. Similarly, 500 g of the final soymilk mixture is 9.5 brix, 1% by weight starch. After adjusting to, using a stirring device, each was carried out by stirring at a rotational speed of 100 rpm for 10 minutes.
각각의 경우의 두유 내의 전분 분산 정도의 비교는, Turbiscan LAB(‘린온테크, Leanontech’사 제품) 기기를 통하여 양 비커에 빛을 쏘였을 때 그 빛이 투과되는 정도와 반사되는 정도(Backscattering)를 측정하여 액상 내 불용성 입자들의 위치, 크기 및 정도를 측정하는 방식으로 실시하였다. 반사되고 투과되는 빛의 측정은, 총 60분 동안 2분 간격으로 스캔하여 실시하였다.In each case, the comparison of starch dispersion in soymilk was measured by the Turbiscan LAB (Leanon Tech, Inc.) measuring the extent to which light was transmitted and reflected (backscattering) when the light was shot on both beakers. By measuring the position, size and degree of insoluble particles in the liquid phase. The measurement of the reflected and transmitted light was carried out by scanning at 2 minute intervals for a total of 60 minutes.
두유에 전분 분산액을 첨가한 사진과, 전분을 바로 첨가한 사진의 비교는 도 10에 나타낸다. 또한, Turbiscan LAB 기기를 사용하여 측정한 Backscattering 결과는 도 11에 나타내며, 도 11을 확대하여 비교한 결과는 도 12에 나타낸다.The comparison of the photograph which added the starch dispersion liquid to soymilk and the photograph which added the starch immediately is shown in FIG. In addition, the backscattering result measured using the Turbiscan LAB device is shown in FIG. 11, and the result of expanding and comparing FIG. 11 is shown in FIG. 12.
도 10에서 보여지는 바와 같이, 전분 분산액을 첨가한 두유의 경우 비커의 하단부 거의 끝쪽(비커 바닥에서 약 2 mm 높이)에 전분 침전층이 형성되었고, 전분을 바로 첨가한 두유의 경우, 비커의 바닥에서 약 8 mm 높이에 전분 침전층이 형성된 것을 확인할 수 있었다. 이는 두유 내의 전분 입자의 크기가 전분을 바로 첨가한 경우에 훨씬 크게 형성되어있음을 의미하는 것이다.As shown in Figure 10, in the case of soymilk added with starch dispersion, a starch sedimentation layer was formed near the lower end of the beaker (about 2 mm high from the bottom of the beaker), and in the case of soymilk added with starch immediately, the bottom of the beaker It was confirmed that the starch precipitate layer was formed at about 8 mm in height. This means that the size of starch particles in soymilk is much larger when starch is added immediately.
Turbiscan LAB 기기를 사용하여 측정한 백스캐터링(Backscattering) 결과를 살펴보면, 도 11에서 보여지는 바와 같이, 전분 분산액을 첨가한 두유의 경우(도 11, 위 그래프), 비커 바닥에서 약 2 mm 높이의 지점에서, 전분을 바로 첨가한 두유의 경우(도 11, 아래 그래프)는 비커 바닥에서 약 8 mm 높이의 지점에서 백스캐터링이 높은 수치를 기록하여, 각각 이 부근에 전분 침전층이 형성되었음을 알 수 있다. 이는 전술한 바와 같이 전분을 바로 첨가한 경우에 두유 내에 전분이 고르게 분산되지 못하고 전분 입자끼리 엉겨있어 보다 입도 사이즈가 큰 입자를 형성하고 있음을 의미하는 것이다.Backscattering results measured using a Turbiscan LAB instrument, as shown in Figure 11, for soymilk with starch dispersion (Figure 11, above), a point approximately 2 mm high at the bottom of the beaker In the case of soymilk with starch added immediately (Fig. 11, graph below), a high backscattering value was recorded at a point about 8 mm from the bottom of the beaker, indicating that a starch sedimentation layer was formed around each of them. . This means that when starch is directly added as described above, starch is not evenly dispersed in the soymilk and starch particles are entangled to form particles having a larger particle size.
상기 도 11을 확대하여 비교한 도 12를 보면, 전분 분산액을 첨가한 경우(도 12, 위 그래프)에는 Turbiscan LAB 기기를 이용하여 스캔한 지 약 18분 정도가 경과한 이후부터 백스캐터링 값이 눈에 띠게 비커 하단부에서 봉우리를 만들며 달리 측정되기 시작하였으나, 전분을 바로 첨가한 경우(도 12, 아래 그래프)에는 스캔한 지 약 10분 만에 봉우리가 형성되기 시작하였다. 이는 전분을 바로 첨가한 경우에 두유 내 전분의 분산이 고르지 못하고 전분 입자가 큰 상태로 머물러 있어, 전분 분산액을 첨가한 경우보다 전분 입자의 침전속도가 빠름을 의미하는 것이다.Referring to FIG. 12, which is an enlarged view of FIG. 11, in the case where starch dispersion is added (FIG. 12, the graph above), the backscattering value is noticeable after about 18 minutes of scanning using a Turbiscan LAB apparatus. In other words, it was measured differently by making peaks at the bottom of the beaker, but when starch was added immediately (Fig. 12, graph below), peaks began to form after about 10 minutes of scanning. This means that when starch is added immediately, the dispersion of starch in soymilk remains uneven and starch particles remain large, so that the precipitation rate of starch particles is faster than when starch dispersion is added.
따라서 상기 결과를 종합하여 볼 때, 두유에 전분 분산액을 첨가하여 교반하는 것이, 전분을 바로 첨가하는 경우보다 전분의 입자가 작은 상태로 두유 내에 고르게 분산되게 됨을 확인할 수 있었다.Therefore, from the above results, it was confirmed that adding and stirring the starch dispersion liquid in the soymilk was more uniformly dispersed in the soymilk with the starch particles smaller than when the starch was added directly.

Claims (11)

  1. a) 원료 콩으로부터 두유를 제조하는 단계;a) preparing soy milk from raw soybeans;
    b) 상기 제조된 두유를 1차 가열하는 단계;b) first heating the prepared soymilk;
    c) 상기 1차 가열된 두유에 전분 및 응고제를 첨가하여 교반하는 단계; 및c) adding and stirring starch and a coagulant to the first heated soymilk; And
    d) 상기 교반된 두유 혼합액을 2차 가열하는 단계;d) secondary heating the stirred soymilk mixture;
    를 포함하는 순두부 제조 방법에 있어서, 상기 2차 가열 단계는 상기 전분의 호화 온도 이상의 온도로 가열하여 전분을 호화시키는 가열 단계인 것을 특징으로 하는 순두부 제조 방법.The method of manufacturing a soft tofu comprising the method of claim 2, wherein the secondary heating step is a heating step of gelatinizing starch by heating to a temperature higher than the gelatinization temperature of the starch.
  2. 제1항에 있어서, 상기 전분은 변성 전분인, 순두부의 제조 방법.The method of claim 1, wherein the starch is modified starch.
  3. 제2항에 있어서, 상기 변성 전분은 타피오카 변성 전분인, 순두부 제조 방법.The method of claim 2, wherein the modified starch is tapioca modified starch.
  4. 제1항에 있어서, 상기 전분은 상기 두유 혼합액의 총 중량을 기준으로 0.1 내지 3 중량%로 첨가되는, 순두부 제조 방법.The method of claim 1, wherein the starch is added at 0.1 to 3% by weight based on the total weight of the soymilk mixture.
  5. 제1항에 있어서, 상기 응고제는 글루코노델타락톤(GDL)이 아닌 것을 특징으로 하는 순두부 제조 방법.2. The method of claim 1, wherein the coagulant is not gluconodeltalactone (GDL).
  6. 제5항에 있어서, 상기 응고제는 황산칼슘인, 순두부 제조 방법.The method of claim 5, wherein the coagulant is calcium sulfate.
  7. 제1항에 있어서, 상기 전분은, 상기 전분을 희석수와 함께 균질기(Homomixer)로 교반시킨 전분 분산액인 것을 특징으로 하는 순두부 제조 방법.The method of claim 1, wherein the starch is a starch dispersion liquid in which the starch is stirred with a dilution water by a homogener.
  8. 제3항에 있어서, 상기 2차 가열 단계는 두부의 품온이 80℃ 내지 100℃가 되도록 가열하는 단계인, 순두부 제조 방법.The method of claim 3, wherein the secondary heating step is a step of heating so that the product temperature of tofu is 80 ℃ to 100 ℃.
  9. 제8항에 있어서, 상기 2차 가열 단계는 가열 조의 온도가 80℃ 내지 100℃가 되도록 가열하는 단계인, 순두부 제조 방법.The method of claim 8, wherein the secondary heating step is a step of heating so that the temperature of the heating bath is 80 ℃ to 100 ℃.
  10. 제9항에 있어서, 상기 2차 가열 단계는 가열 시간이 40분 이상인, 순두부 제조 방법.10. The method of claim 9, wherein the secondary heating step has a heating time of at least 40 minutes.
  11. 제1항 내지 제10항 중 어느 하나의 항에 기재된 방법에 의하여 제조된 순두부.A soft tofu prepared by the method according to any one of claims 1 to 10.
PCT/KR2012/003396 2011-05-06 2012-05-01 Method for manufacturing silken tofu comprising gelatinization reaction of starch and silken tofu gelatinized thereby WO2012153936A2 (en)

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KR101315267B1 (en) 2013-10-14
WO2012153936A3 (en) 2013-02-21

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