WO2018097370A1 - Coagulant for manufacturing tofu comprising magnesium malate - Google Patents

Abstract

The present invention relates to a coagulant for manufacturing tofu comprising magnesium malate. More specifically, as it has been confirmed that magnesium malate, as a coagulant for manufacturing tofu, has a proper coagulation reaction time, increases the moisture of manufactured tofu, softens the physical properties, and imparts an improved flavor as a result of sensory evaluation, it is possible to manufacture high-quality tofu with excellent flavor, elasticity, texture, and yield.

Description

Coagulants for tofu production containing magnesium malic acid

The present invention relates to a coagulant for preparing tofu containing magnesium malate and a method for preparing tofu using the same. More specifically, a coagulant for preparing tofu containing magnesium malate having a pseudo-crystalline polymorphism (hydrate / solvate) and tofu using the same It is about a method.

Tofu, first made by Liu An, the Hunan South King about 2000 years ago, was later brought to Korea in the Goryeo Dynasty, and was first used as a temple food and later popularized. Due to its high nutritional value, digestibility, low price, and soft texture, it has been used as a major protein source for the common people.

Tofu is largely divided into two types in the manufacturing process, which is made by mixing soy milk and coagulant to coagulate soy milk and then crushing and compressing the tofu (cotton tofu, pan tofu, etc.) and tofu which is manufactured without crushing and pressing process. Packed soft tofu and silk tofu). The general manufacturing method of these two types of tofu is well known and will be omitted.

Tofu coagulants can be divided into slow-acting and fast-acting coagulants in terms of the rate of coagulation with soy milk. Sustained coagulants have a low reaction rate with soy milk protein, so they have good water-retaining tofu, but they tend to have a poor taste or flavor.They are calcium sulfate, Glucono Delta Lactone (GDL), etc. There is this. The fast-acting coagulant has a fast reaction rate with soymilk protein, and typical examples thereof include magnesium chloride and calcium chloride.

However, fast-acting coagulants have a good taste and taste of tofu, but have poor water retention problems. Therefore, when preparing good water-soluble tofu, there is a need for a skilled technique that requires highly sophisticated control to have excellent elasticity, texture, and yield.

For example, when the fast-acting coagulant and soy milk are mixed and not finished within a short time, the solidified portion is first broken again, so that the tofu surface is not smooth and the water draining speed is fast.

Therefore, various studies are being conducted to prepare high quality tofu with excellent flavor, elasticity, texture, yield by slowing down the reaction rate of soymilk protein and coagulant using fast-acting coagulant.

Patents related to successful commercialization (emulsification technology for securing the efficacy of fast-acting coagulant) among methods of slowing down the reaction rate of fast-acting coagulant are Patent Registration No. 10-0309740, Patent Registration No. 10-1119182, Patent Registration No. 10-1320977 Significant improvements have been made as mentioned in et al. This technology, which has been successfully commercialized, uses a homomixer to emulsify edible oils, emulsifiers and fast-acting coagulants, especially magnesium chloride.

However, emulsified coagulant prepared by the above method is difficult in storage such as refrigerated storage for preservation of the emulsified state, manufacturing cost is high for edible oils and emulsifiers, and the active ingredient of emulsified coagulant is less than 40% (usually 33% ) It has the disadvantage of increasing usage compared to the same soybean flow rate. In addition, the use of edible oil, etc. is a waste of resources is severe, there is a problem in the state of emulsification, when there is a problem in the quality of incineration waste disposal, such as environmental problems as well as waste of resources.

Such expensive emulsifying coagulants have caused considerable economic burden on tofu makers, and the use of such emulsifying coagulants has a disadvantage of high initial investment cost by using expensive automated homomixers that can destroy the oil film. .

On the other hand, the coagulant for tofu production can be classified in terms of coagulation principles, such as inorganic salts such as calcium sulfate, magnesium chloride, calcium chloride, and magnesium sulfate, and gluconodeltalactone (which gradually dissolves in water to form gluconic acid), acetic acid, lactic acid, citric acid, and the like. Divided into organic acids. In the case of inorganic salts, Ca ⁺² and Mg ⁺² ions cause protein coagulation by the cross-linking reaction with soymilk.In the case of organic acids, unlike the crosslinking reaction of inorganic salts, the isoelectric point of soymilk protein is lowered by lowering the pH of soymilk. ) Will cause coagulation. Both of these coagulation principles are already well known and are not described in detail. Organic acids are generally easy to make hard tofu that is not conservative for fast-acting coagulation, and even with a slight overuse, sourness remains in the tofu, which makes consumers feel that the tofu is deteriorated.

The characteristics of the coagulants, which are distinguished in terms of the rate of coagulation reaction with soy milk and in terms of coagulation principle, are important factors in determining the quality of the final tofu by exerting its characteristics in manufacturing all kinds of tofu. However, the coagulant used in the manufacture of tofu (packed soft tofu, silk tofu, etc.) without crushing and compression after coagulation should be dispersed as homogeneously as possible in the soymilk due to the manufacturing method of the tofu, and the optimum coagulation reaction rate with soymilk. The same additional performance is required.

In the case of gluconodeltalactone, it is rapidly dissolved and homogeneously dispersed in soy milk, and then, due to the chemical property of slowly hydrolyzing into gluconic acid, it has good coagulation reaction rate characteristics, resulting in good water-retaining tofu. Tofu flavors and flavors made with this can not escape the bad category. Other coagulants are also used as coagulants for tofu (filled soft tofu, silk tofu, etc.) that have no crushing and compression after coagulation, but they cannot be used as the main coagulants and are used as a small amount to enhance the characteristics of taste. It is mixed for dragons.

In the light of the past 2000 years, tofu coagulants have been very limited to calcium sulfate, magnesium chloride, calcium chloride, magnesium sulfate, and liver water, and only recently were aqueous solutions of gluconodeltalactone and the above fast-acting coagulant coated with edible fats and oils. Since emulsifying coagulants are being used, they do not respond to the diversified needs of the industry and consumers. In particular, glucono deltalactone, which is almost essential for the production of soft tofu, is not only a whole import but also can be satisfied with various needs because it does not deviate from the range of flavor and taste of tofu made with organic acid as mentioned above. There is an urgent need for alternative coagulants which are also suitable for the production of soft tofu. In addition, the consumption of tofu is considered to be a health food all over the world. Unlike in Korea, filled soft tofu is a large portion in overseas.

Accordingly, in the present invention, as an alternative coagulant, organic salts such as inorganic salts, organic acid calcium except organic acid and organic magnesium except organic acid are synthesized and manufactured, and the performance of the coagulant for tofu preparation is compared and verified to find the most suitable coagulant. To be suitable as a coagulant for tofu production, it has physical properties such as effective solubility and dissolution rate, and the elasticity, maximum stress (hereinafter, physical properties), texture, flavor, taste, and yield of the prepared tofu should be improved. The organic acids examined for the synthesis and preparation of organic acid salts mainly target saturated and unsaturated dicarboxylic acids having amino acids and two carboxyl groups at the end of the carbon skeleton, and Mg ⁺² , Ca MgO, Mg (OH) ₂ , MgCO ₃ , CaO, Ca (OH) ₂ , CaCO ₃ was used as a base capable of providing ⁺² . Precipitation, concentration, crystallization, separation, filtration, purification, washing, drying and pulverization processes, etc., as a subsequent process for obtaining each organic acid salt after the neutralization reaction, varied the method according to the characteristics of the produced organic acid salt. In this neutralization reaction and a series of subsequent processing steps, it was found that magnesium malic acid has a very suitable property to be used as a coagulant for tofu manufacturing, unlike other organic calcium and magnesium organic acid. In addition, as well as other organic acid salts prepared and synthesized, tofu with excellent flavor and texture compared to conventional coagulants was provided.

Magnesium malic acid has been known to be different in crystal water, crystal shape, and solubility, but the magnesium malic acid prepared in the present invention shows a similar crystal polymorphism (hydrate / solvate) having different dissolution rates depending on the preparation method. The transition from physicochemically unstable form to more stable form occurs and the water solubility is lowered and the dissolution rate is slowed down as it is transformed into a stable form. As a result of measuring and comparing the density, XRPD, etc., it was confirmed that the magnesium malic acid provided in the present invention showed a pseudo crystal polymorphism (hydrate / solvate).

An object of the present invention is to provide a use of magnesium malate as a coagulant for tofu production that improves the flavor of tofu and improves water retention, and improves the elasticity, texture, and yield of tofu, and tofu prepared with such a coagulant.

Still another object of the present invention is to provide a method for effectively slowing the coagulation rate by using magnesium malic acid as a coagulant for tofu production.

Still another object of the present invention is to provide a method of improving the flavor, water retention, elasticity and texture of tofu using magnesium malic acid as a coagulant for tofu production.

In order to achieve the above object,

The present invention provides a coagulant for preparing tofu containing magnesium malate.

In addition, the present invention provides a method for preparing tofu using a coagulant for preparing tofu containing magnesium malic acid according to the present invention.

In addition, the present invention provides tofu prepared by the manufacturing method according to the present invention.

When preparing tofu using the coagulant for tofu production of the present invention, by effectively delaying the reaction with the protein in soy milk to increase the taste and flavor of the tofu and improve water retention, tofu can be produced excellent tofu, texture, yield have.

In particular, it is possible to increase the taste and flavor of soft tofu by using magnesium malic acid having coagulant as appropriate as a coagulant. In addition, it is possible to manufacture soft tofu with excellent elasticity, texture and yield by improving water retention.

1 is a photograph comparing the state when the slow-acting coagulant and the fast-acting coagulant are added to soy milk.

2 is a photograph showing a dissolution tester (model: Model SR8PLUS of Hanson Research, Inc.) used for dissolution rate measurement.

Figure 3 is a photograph showing the test before the dissolution test procedure for measuring the dissolution rate.

Figure 4 is a photograph showing the identification of some sample endpoints during the dissolution test process for measuring the dissolution rate.

5 is the FT-IR spectrum of magnesium malate samples before heat treatment.

6 is an FT-IR spectrum of magnesium mate samples after heat treatment.

7 is a TGA profile of magnesium mate samples before heat treatment.

8 is a TGA profile of magnesium mate samples after heat treatment.

9 is an XRPD pattern of magnesium malate sample A;

10 is an XRPD pattern of magnesium malate sample B. FIG.

Figure 11 is an XRPD pattern of magnesium malate sample C.

12 is an XRPD pattern of magnesium malate sample D.

FIG. 13 is an XRPD pattern of magnesium malate sample E. FIG.

Hereinafter, terms used in the present invention are defined.

The term 'polymorphism' used in the present invention refers to polymorphisms when there is a change in crystal structure of a substance having the same chemical composition. Originally defined as a different crystal form, it is now summarized in terms of crystal structure. This is because in the form, it is difficult to determine the phenomenon such as the difference due to the crystal phase, the possibility of the clathrate compound, and the increase in the apparent symmetry due to the twin crystallization, so it may not necessarily coincide with the movement in the structure. Since any crystal structure is determined to be stable or unstable by external conditions, the same substance may have a different structure. When several crystal phases exist under the same external conditions, the thermodynamically stable one is limited to any one, and the other is a metastable phase, that is, a thermodynamically unstable one, and thus a phase that is stably present because the transition rate is slow. Should be regarded as Although it is called type 2, 3, 4, etc. by the number of known phases, a new phase is often discovered by new different conditions, and it is not a decisive number in many cases.

Hereinafter, the present invention will be described in detail.

The present invention provides a coagulant for preparing tofu containing magnesium malate.

It is preferable that the said magnesium mate has a pseudo crystal polymorphism (hydrate or solvate).

It is preferable that the magnesium malate having the above pseudocrystalline polymorphism (hydrate / solvate) has a dissolution rate of 30 seconds to 15 minutes.

The dissolution rate is preferably analyzed by the following analysis method, but is not limited thereto.

Magnesium malic acid prepared in the present invention exhibits similar crystal polymorphisms (hydrates and solvates) with different dissolution rates depending on the preparation method, and these transitions from physicochemically unstable forms to more stable forms, and water solubility is increased as the stable forms are transferred. Is lowered, and it is assumed that the dissolution rate is lowered. The particle diameters were as similar as possible, the dissolution rate was compared, and FT-IR, TGA, true density, and XRPD were measured and compared. As a result, the magnesium malic acid provided in the present invention showed a similar crystal polymorphism (hydrate and solvate). . Table 1 summarizes the analysis results.

Item		Sample A	Sample B	Sample C	Sample D	Sample E
Grain size 1)	Median D (0.5)	30 μm	44 μm	54 μm	68 μm	69 μm
	Specific surface area	0.434 m 2 / g	0.408 m 2 / g	0.385 m 2 / g	0.195 m 2 / g	0.0752 m 2 / g
Dissolution rate 2)	Before heat treatment	6 sec	2 minutes 15 seconds	5 minutes	8 minutes 5 seconds	15 minutes 10 seconds
	After heat treatment	1 sec	3 sec	6 sec	8 sec	13 sec
Decision 3)	Before heat treatment	Dihydrate	Trihydrate	Trihydrate	Trihydrate	Trihydrate
		1.8hydrate	2.8 Luggage	2.9 Luggage	3.1 Luggage	3.0 Luggage
	After heat treatment	anhydride	anhydride	anhydride	anhydride	anhydride
FT-IR 4)	Before heat treatment	Annex (Fig. 5)	-	Annex (Fig. 5)	-	Annex (Fig. 5)
	After heat treatment	Annex (Fig. 6)	-	Annex (Fig. 6)	-	Annex (Fig. 6)
TGA 5)	Before heat treatment	Annex (Fig. 7)	-	Annex (Fig. 7)	-	Annex (Fig. 7)
	After heat treatment	Annex (Fig. 8)	-	Annex (Fig. 8)	-	Annex (Fig. 8)
Water solubility 6) (25 ℃)		2.74 g / 100ml	-	0.94 g / 100ml	-	0.72 g / 100ml
True density 7)		1.7077 g / cm 3	-	1.6167 g / cm 3	-	1.6984 g / cm 3
XRPD 8)		Annex (Fig. 9)	Annex (Fig. 10)	Annex (Fig. 11)	Annex (Fig. 12)	Annex (Fig. 13)

Although there is a difference in particle size for each sample, the difference does not seem to be large compared to the dissolution rate gap. In addition, the unstable form of sample A, which is identified as an amorphous material in the X-ray powder diffraction before heat treatment, has a slower dissolution rate and a lower water solubility toward sample E, which is a more stable form of crystalline material. In IR, TGA, dissolution rate, true density, the difference before the heat treatment was found to be much reduced or almost identical.

Dissolution rate is the most important factor in the present invention is closely related to the coagulation reaction rate when magnesium malate is used as tofu coagulant.

The measurement method for each item is as follows.

First, before the heat treatment refers to a state in which the adhered water except the crystal water of the magnesium materate powder itself is removed, and after the heat treatment, magnesium materate is dried at 200 ° C. for 4 hours to remove all the crystal water.

1) particle size

The particle size was measured using Malvern's model Mastersizer 2000, and dispersed in ethanol solvent.

2) dissolution rate

The dissolution rate was measured using a dissolution tester, Hanson Research's Model SR8PLUS, in accordance with the USP Dissolution Apparatus 2 Paddle Test Specification, the drug dissolution test standard in the US Pharmacopeia Gneneral Chapter <711>, which is commonly used in the pharmaceutical industry. Test at 0.2 rpm conditions.

To explain the method of measuring the dissolution rate of magnesium malic acid in more detail, 500 mL of distilled water, 21.4 mL of 0.01M-EDTA (Ethylenediaminetetraacetic Acid), 5 mL of ammonia ammonium chloride buffer solution, and 3-4 drops of eryochrome black T solution were prepared in a dissolution tester vessel. When the set condition (30 ℃, 250rpm) is reached, add 0.050 ± 0.0004 g of sample. The time to reach the end point (the point where the blue color of the liquid turns red) from the sample injection point was defined as the dissolution rate of magnesium malate. In this case, the amount of 0.01M-EDTA used was the corresponding amount when 90% of the amount of the sample (based on magnesium peroxide trihydrate) was dissolved. This was to observe the end point more clearly. The faster the rate of dissolution, the faster the color change, but the slower the rate of change, the slower the color change.

3) the number of crystals

For determination of the crystal water, magnesium malate was first dried at 105 ° C. for 1 hour to remove adhered water, and then measured by two methods described below in a and b.

a. Magnesium malic acid from which the adhered water has been removed is dried for 4 hours at 200 ° C. Anhydrous salts when the weight loss is less than 2%, dihydrate when 17-20%, trihydrate when 24.0-27.0%, and 35.0-38.0% 5 beards. In order to verify the result obtained by drying loss, Mg titration was performed on magnesium dried malic acid using 0.01 M-EDTA, and the molecular weight of magnesium malic acid used in calculating content was based on the hydrate value obtained from drying loss. The result was at least 98%.

b. Mg titration was performed using 0.01 M-EDTA to remove magnesium malate, and the equivalent weight was calculated by assuming that the amount of 0.01 M-EDTA consumed in the titration, the sample amount, and the purity of magnesium malate, the sample, were 100%. The equivalent molecular weight of magnesium mate was obtained. The number of crystals was estimated based on the molecular weight of magnesium malic acid calculated above (anhydrous magnesium malic acid molecular weight is 156.4).

1) Calculations assuming 100% purity of magnesium malate and nH ₂ O

(0.01M EDTA Consumption ml × F × Magnesium Macrate, equivalent to nH ₂ O / Sample amount g) × 100 = 100%

F: Factor of 0.01M EDTA

2) equivalent of magnesium malate and nH ₂ O, X

X = 100 × 1/100 × sample g × 1 / 0.01M EDTA consumption ml × 1 / F

3) Molecular weight of magnesium mate, nH ₂ O, Y

Y = X × 100 × 1000

4) crystallized water of magnesium malic acid nH ₂ O, n

n = [Y-156.4 (anhydrous magnesium malate molecular weight)] / 18 (water molecular weight)

4) FT-IR

FT-IR measurement was performed using Bruker's model Vertex 80v to measure the powdered sample by ATR (Attenuated Total Reflectance) method, and obtained a spectrum of 4000-800 cm ^-1 region with a resolution of 4 cm ^-1 .

5) TGA (thermogravimetric analysis)

TGA measurements were measured using a TA Instruments Model Q50, about 20 mg sample was placed in a platinum pan and inserted into a furnace and heated from a start temperature of 25 ° C. to a final 530 ° C. at a rate of 10 ° C./min in a nitrogen atmosphere.

6) Water solubility

It was measured according to the 'flask method' in the guideline for measuring the water solubility of chemicals registered in the national standard (KS) (KS M 1071-5: 2007). It was confirmed by titration.

7) True Density

The true density was measured by the Micromeritics company AccuPyc II 1340 at the Korea Institute of Polymer Science. It measured three times in total and calculated | required the average value.

8) XRPD (X-Ray Powder Diffraction)

X-ray powder diffraction measurement was performed using Rigaku's Model SmartLab diffractometer and PDXL analysis software.The instrument specifications were sample horizontal high resolution goniometer, X-ray power: max.9kW (45kV / 200mA), X-ray source: Cu target (wave length: 1.5412 A). After flattening the powdered sample in the holder, it was measured under the conditions of range 20 to 80 deg, step 0.02, and scan speed 3 deg / min in standard measurement mode.

The particle size of the magnesium mate is preferably 0.3 μm to 250 μm, and more preferably 0.3 μm to 30 μm. The particle size of magnesium mate can be obtained differently depending on the conditions of the neutralization reaction and the treatment method of a subsequent step.

The particle diameter is preferably analyzed by the analysis method, but is not limited thereto.

Here, when 0.3 μm or less, manufacturing cost increases and sustainability decreases, and when it exceeds 250 μm, sustainability rises excessively, the solidification time increases, and the production of tofu decreases, and the sedimentation rate increases, making it difficult to disperse evenly in soymilk. And physical properties deteriorate.

The coagulant for tofu production may be combined using one or more magnesium malates having different dissolution rates such that the dissolution rate is 30 seconds to 15 minutes.

Here, in 30 seconds or less, the effect of delaying the coagulation reaction is so high that the coagulation reaction rate is too fast, and the coagulation reaction takes too long in 15 minutes or longer, so that the tofu manufacturing productivity is bad, and soymilk and strong agitation are required, and thus additional equipment is needed.

The coagulant for tofu production may further include one or more coagulants selected from the group consisting of gluconodeltalactone (GDL), magnesium chloride, calcium sulfate, magnesium sulfate, calcium chloride in addition to magnesium malate.

The coagulant for tofu production can be made into a suspension of 5 to 40% by weight in water for the purpose of easily dispersing in soy milk.

The coagulant for tofu production is preferably added 0.25 to 0.45% by weight of the active ingredient based on 1L soy milk.

When preparing tofu using the magnesium malic tofu coagulant of the present invention, tofu can be produced with good water retention, and the flavor of the prepared tofu is excellent and soft, and has an effect of improving yield.

In addition, the present invention provides a method for preparing tofu using a coagulant for preparing tofu containing magnesium malic acid according to the present invention.

The tofu manufacturing method is applicable to all the general tofu manufacturing methods in the art, for example,

1) immersing soybeans and injecting water to crush;

2) heating;

3) filtration to separate the busy;

4) coagulating after adding a coagulant for preparing tofu containing magnesium malate; And

5) forming or squeezing the solidified mass; It may be prepared by a method comprising a.

Specifically, the time called by sedimenting soybeans in water in step 1) should vary depending on temperature, preferably 5 to 8 hours in summer and 10 to 18 hours in winter.

In the grinding step, soybean and water are preferably mixed in a weight ratio of 1: 5.5 to 6.5.

If the weight ratio is less than 1: 5.5, there is a problem in the production yield, if the weight ratio exceeds 1: 6.5, so that the concentration of soy milk is lowered, so it is not preferable because coagulation does not occur.

The grinding process is preferably carried out using a grinder.

The heating temperature in step 2) is preferably heated for 2 to 10 minutes at 95 to 105 ℃.

Defoamer may be added as needed in the heating process.

The heating process is preferably carried out using a steam heating cooker.

In step 4), the coagulant for preparing tofu is preferably added in an amount of 0.2 to 0.5 wt% (hereinafter, only% is used) based on 1L of soymilk.

The coagulation process is preferably stirred at 80 to 95 ℃ appropriately mixed so that the soy milk and the coagulant is uniformly mixed to solidify.

The present invention also provides a tofu prepared by the manufacturing method according to the present invention.

Tofu prepared by using magnesium malic acid as the tofu coagulant according to the present invention has a slow coagulation reaction time, good water retention, significantly softer physical properties, and improve taste compared to other organic calcium and organic magnesium. Thus, the tofu according to the present invention has excellent flavor, good water retention and softness.

The tofu is preferably cotton tofu, soft tofu or silk tofu, more preferably soft tofu.

In particular, it is possible to increase the taste and flavor of soft tofu by using magnesium malic acid having coagulant as appropriate as a coagulant. In addition, it is possible to manufacture soft tofu with excellent elasticity, texture and yield by improving water retention.

Hereinafter, the present invention will be described in detail by way of examples and evaluation examples.

However, the following Examples and Evaluation Examples are merely illustrative of the present invention, and the content of the present invention is not limited to the following Examples and Evaluation Examples.

< Example  1 and Comparative example  1-11> Magnesium Organic Acid , Calcium Organic Acid  Tofu production by type

Magnesium malate (example 1), magnesium fumarate (comparative example 1), magnesium oxalate (comparative example 2), magnesium succinate (comparative example 3), magnesium glutamate (comparative example 4) in 500 g of soymilk having a concentration of 10.5 brix , Magnesium adipic acid (comparative example 5), calcium malic acid (comparative example 6), calcium fumarate (comparative example 7), calcium oxalate (comparative example 8), calcium succinate (comparative example 9), calcium glutamate (comparative example 10) Tofu was prepared by adding 1.3 g each of calcium adipic acid (Comparative Example 11).

Specifically, tofu production was performed as follows.

First, to prepare soy milk, soybeans were washed with a sieve or the like, and then sufficiently washed, and then soaked in water for 5 to 8 hours in summer and 10 to 18 hours in winter. Then grind the soybeans with water by grinding with a grinder. At this time, the amount of water to be hydrolyzed is 70Kg, the soft bean curd is 65Kg, and the silk tofu is 60Kg. The ground soybean juice was heated using a steam cooker (addition of an antifoaming agent if necessary), and then the sebum was separated to obtain soymilk.

In order to prepare cotton tofu, the soymilk obtained by separating the sesame and the coagulant are properly stirred to uniformly mix, and then the coagulated tofu is crushed by using an apparatus. After the crushed tofu was injected into the molding box and pressed, the pressed tofu was taken out of the molding box and cut into a predetermined size.

In order to prepare soft tofu, the soy milk obtained by separating the sesame is cooled to about 5 to 20 ° C., and then stirred properly so that the cooled soy milk and coagulant are uniformly mixed (the amount of coagulant used is about 2.5 to 4 g based on 1 L of soy milk). Dilute to 5 to 10 times). Soymilk mixed with coagulant is poured into a rectangular plastic container or tube by a certain amount, and then it is heated in a water bath to solidify the whole as silk (normally heated at about 85 ° C for 35 to 40 minutes). Finished tofu was prepared by cooling rapidly.

Except for the experimental examples for the dissolution rate of magnesium mate in the specific contents for carrying out the present invention, magnesium mate with a dissolution rate of about 2 minutes 15 seconds to 5 minutes is the same as the conditions easy to grasp the characteristics of each experiment Was used.

<Comparative Examples 12, 13, 14> Preparation of tofu according to the types of slow-acting and fast-acting coagulants

To 500 g of soy milk with a concentration of 10.5 brix, 1.3 g of calcium sulfate (Comparative Example 12) and gluconodelta-lactone (Comparative Example 13) were added as a sustained-release coagulant, and 1.3 g of magnesium chloride (Comparative Example 14) was added as a fast-acting coagulant. Tofu was prepared by the tofu manufacturing method.

Experimental Example 1 Evaluation of Tofu Characteristics According to Magnesium Organic Acids and Calcium Organic Acids

The results of evaluating the reaction time and the sensory test on the tofu prepared by changing the coagulants according to the <Example 1> to <Comparative Example 11> are shown in Tables 3 and 4 below.

At this time, each evaluation method was performed as follows.

Reaction time: The time taken until the coagulation reaction of the soy milk occurred from the time the coagulant was added while stirring the prepared soy milk.

Properties: The physical properties were measured using SUN SCIENTIFIC CO., LTD RheoMeter COMPAC-100 II to cut the size of the tofu into 3 * 3 * 3 cm ³ cubes, and test the strength and hardness using the Adapta No.25 instrument. Measured in mode.

Yield: 500 g of soy milk was solidified, crushed three times, pressed for 20 minutes at 0.2 MPa pressure, and the weight of the tofu was measured as a percentage of (soymilk weight / tofu weight).

Sensory Evaluation: After ingesting 20 g of the prepared tofu, the sensory test was performed by comparing the texture and flavor. The evaluation of physical properties and sensory evaluation was scored as shown in <Table 2> for convenience.

	5 points	4 points	3 points	2 points	1 point	0 points
Properties	Very good	Great	usually	Bad	Very bad	No check
Sensory evaluation	Very good	Great	usually	Bad	Very bad	Ingestion not possible

		Malic acid magnesium	Fumaric acid magnesium	Oxalic acid magnesium	Succinic acid magnesium	Glutamic acid magnesium	Adipic acid magnesium
Particle diameter		5 ~ 30㎛	5 ~ 30㎛	5 ~ 30㎛	5 ~ 30㎛	5 ~ 30㎛	5 ~ 30㎛
Stirring speed		1800 rpm	1800 rpm	1800 rpm	1800 rpm	1800 rpm	1800 rpm
Reaction time		18 seconds	4 sec	no response	10 sec	no response	2 sec
Properties	DATA	380 g	450 g	-	350 g	-	570 g
	evaluation	5 points	3 points	0 points	5 points	0 points	2 points
weight		260 g	220 g	-	250 g	-	200 g
yield		52%	44%	-	50%	-	40%
Sensory evaluation		5 points	2 points	0 points	1 point	0 points	1 point

		Malic acid calcium	Fumaric acid calcium	Oxalic acid calcium	Succinic acid calcium	Glutamic acid calcium	Adipic acid calcium
Particle diameter		5 ~ 30㎛	5 ~ 30㎛	5 ~ 30㎛	5 ~ 30㎛	5 ~ 30㎛	5 ~ 30㎛
Stirring speed		1800 rpm	1800 rpm	1800 rpm	1800 rpm	1800 rpm	1800 rpm
Reaction time		10 sec	13 sec	no response	13 sec	no response	2 sec
Properties	DATA	380 g	370 g	-	330 g	-	550 g
	evaluation	5 points	5 points	0 points	4 points	0 points	2 points
weight		260 g	260 g	-	260 g	-	220 g
yield		52%	52%	-	52%	-	44%
Sensory evaluation		3 points	4 points	0 points	1 point	0 points	1 point

As a result of the analysis of <Table 3> and <Table 4>, the most excellent organic acid salt as tofu coagulant was magnesium malic acid, and calcium fumarate, which was somewhat lacking in taste, was the second best. The remaining organic acid salts had problems with coagulation or taste.

< Experimental Example  2> Magnesium Malate  Evaluation of Tofu Characteristics According to Existing Commercially Available Suspended Coagulants and Fast-acting Coagulants

The results of evaluating the reaction time and the sensory test on the tofu prepared by using different coagulants according to <Example 1> and <Comparative Example 12> to <Comparative Example 14> are shown in Table 5 below.

At this time, each evaluation method was performed in the same manner as in <Experimental Example 1>.

		Magnesium Malate	Calcium sulfate	Glucono Deltalactone (GDL)	Magnesium chloride
Stirring speed		1800 rpm	1800 rpm	1800 rpm	1800 rpm
Reaction time		18 seconds	10 sec	25 seconds	2 sec
Properties	DATA	380 g	350 g	380 g	500 g
	evaluation	5 points	5 points	5 points	3 points
weight		260 g	250 g	260 g	220 g
yield		52%	50%	52%	44%
Sensory evaluation		5 points	3 points	3 points	4 points

At the same reaction rate, it was confirmed that calcium sulfate and gluconodeltalactone, which are slow-acting coagulants, were slower in reaction time than magnesium chloride, which is a fast-acting coagulant, and that the reaction time was slower than that of calcium sulfate, which is a slow-acting coagulant.

In addition, the yield of gluconodelta-lactone and magnesium mate was confirmed to be good, and the yield was high. Tofu made using magnesium chloride had excellent flavor, but the texture was poor due to poor water retention. In the case of magnesium mate, tofu with excellent flavor and soft texture could be prepared.

<Experiment 3> Evaluation of cotton tofu characteristics according to the amount and particle size of magnesium malic acid

In the method of manufacturing cotton tofu of <Example 1> of the present invention, the physical property evaluation and the sensory test were confirmed by varying the amount and particle size of magnesium malic acid. At this time, the mixing conditions of the soy milk and the coagulant were all the same, and each evaluation method was performed in the same manner as in <Experimental Example 1>.

The results of the physical and sensory tests with different amounts of magnesium malic acid are shown in <Table 6>. At this time, the particle diameter of the used magnesium malate was 5 ~ 30 μm.

		0.2%	0.25%	0.3%	0.4%	0.5%	0.6%	0.7%	0.8%
Properties	DATA	260 g	340 g	380 g	410 g	430 g	450 g	520 g	610 g
evaluation	2 points	4 points	5 points	4 points	4 points	4 points	2 points	1 point
Sensory evaluation		2 points	5 points	5 points	5 points	3 points	3 points	2 points	2 points

When 0.2% by weight of magnesium malate was used, coagulants were somewhat insufficient, so that unreacted soymilk remained, indicating poor physical and sensory results. However, when 0.25 to 0.4% by weight of magnesium malic acid was used, the physical and sensory test showed very good or excellent.However, when 0.5% by weight or more of magnesium malic acid was used, the amount of coagulant increased and the proportion of hypercoagulation was increased. As the physical properties and sensory test results worsen.

Therefore, it is most suitable to use 0.25 wt% to 0.4 wt% of magnesium mate, and Table 7 below shows the results of physical and sensory tests according to particle diameters using 0.3 wt% of magnesium mate.

		0.3μm or less	0.3 μm to 8 μm	8 μm to 30 μm	30 μm or more
Properties	DATA	490 g	420 g	380 g	310 g
	evaluation	3 points	5 points	5 points	4 points
Sensory evaluation		2 points	5 points	4 points	2 points

When the particle size was less than 0.3 μm, the coagulation reaction occurred, resulting in poor water retention, resulting in coarse and hardening. When the particle size was more than 30 μm, the coagulation reaction was weak and the binding strength of the head was poor. In both cases, physical and sensory test results were poor. However, when the particle size of magnesium mate was 0.3 to 30 μm, physical and sensory test results showed excellent results. In particular, more preferably, the particle size of magnesium malate for making cotton tofu was most suitable at 0.3 to 8 μm.

<Experiment 4> Evaluation of soft tofu characteristics according to the amount and particle size of magnesium malic acid

In the method for preparing soft tofu of <Example 1> of the present invention, the amount of magnesium malic acid used and the particle size of magnesium malic acid were changed to confirm physical property evaluation and sensory test. At this time, the mixing conditions of the soy milk and the coagulant were all the same, and each evaluation method was performed in the same manner as in <Experimental Example 1>.

The results of the physical and sensory tests with different amounts of magnesium malic acid are shown in <Table 8>. At this time, the particle size of magnesium mate used is 0.3 ~ 1.6 μm.

		0.2%	0.25%	0.3%	0.35%	0.4%	0.45%	0.5%	0.6%
Properties	DATA	90 g	150 g	200 g	180 g	180 g	170 g	160 g	150 g
evaluation	2 points	3 points	5 points	5 points	5 points	5 points	4 points	3 points
Sensory evaluation		2 points	4 points	5 points	5 points	5 points	4 points	2 points	2 points

When 0.2% by weight of magnesium malate was used, coagulants were somewhat insufficient, so that unreacted soymilk remained, indicating poor physical and sensory results. However, when 0.25 to 0.45% by weight of magnesium mate was used, the physical and sensory test showed very good or excellent results. When 0.5% by weight or more of magnesium materate was used, the amount of coagulant increased and the proportion of hypercoagulation was increased. As the physical properties and sensory test results worsen.

Therefore, it is most appropriate to use 0.25% to 0.45% by weight of magnesium mate, and Table 9 below shows the results of physical and sensory tests according to particle diameters using 0.3% by weight of magnesium materate.

		0.3 μm to 1.6 μm	1.6 μm to 3 μm	3 μm to 5 μm	5 μm to 8 μm
Properties	DATA	200 g	160 g	140 g	120 g
	evaluation	5 points	4 points	3 points	3 points
Sensory evaluation		5 points	4 points	2 points	2 points

Unlike cotton tofu, the coagulant should be dispersed evenly in cold soybean milk without sedimentation for a long time due to the manufacturing method of soft tofu. However, the particle size of magnesium mate was found to be excellent when the physical properties and sensory tests were 0.3 to 3 μm, more preferably 0.3 to 1.6 μm.

Experimental Example 5 Characterization of Tofu Prepared from Magnesium Macarate with Different Dissolution Rates

In the method of manufacturing cotton tofu and method of producing soft tofu of <Example 1> of the present invention, physical properties evaluation and sensory evaluation of tofu using magnesium malic acid having different dissolution rates as a coagulant were carried out. At this time, the mixing conditions of the soy milk and the coagulant were all the same, and each evaluation method was performed in the same manner as in <Experimental Example 1>. The amount of magnesium magnesium acrylate used was 0.3% by weight, and the particle diameter was 5-30 μm in the preparation of cotton tofu, and 0.3-3 μm in the preparation of soft tofu.

<Table 10> is the results of the cotton tofu properties and sensory tests according to the dissolution rate of magnesium malic acid.

Exam number		One	2	3	4	5	6
Dissolution rate		6 sec	38 seconds	2 minutes 15 seconds	5 minutes	8 minutes 5 seconds	15 minute, 10 seconds
Stirring speed		1800 rpm	1800 rpm	1800 rpm	1800 rpm	1800 rpm	1800 rpm
Reaction time		1 sec	5 sec	13 sec	18 seconds	30 seconds	65 seconds
Properties	DATA	540 g	490 g	410 g	380 g	360g	340 g
evaluation	1 point	2 points	4 points	5 points	4 points	3 points
weight		220	230	250	260	250	250
yield		44%	46%	50%	52%	50%	50%
Sensory evaluation		1 point	2 points	4 points	5 points	4 points	3 points

Magnesium malate, which has a dissolution rate of 6 seconds for cotton tofu, is difficult to control because the reaction time is too fast as 1 second, and a dissolution rate of 15 minutes and 10 seconds is not preferable because the reaction time is too slow as 65 seconds.

<Table 11> is the result of the soft tofu properties and sensory tests according to the dissolution rate of magnesium malic acid.

Exam number		One	2	3	4	5	6
Dissolution rate		2 sec	38 seconds	2 minutes 15 seconds	5 minutes	8 minutes 5 seconds	15 minute, 10 seconds
Properties	DATA	160 g	170 g	200 g	180 g	150 g	140 g
	evaluation	3 points	3 points	5 points	4 points	2 points	1 point
Sensory evaluation		2 points	3 points	5 points	4 points	2 points	1 point

In the case of soft tofu, the dissolution rate of 15 minutes and 10 seconds was solidified due to the lack of coagulation time. Physical property was good, but the completion of phenomena showed bad results.

In summary, <Table 10> and <Table 11> show that both the tofu and the soft tofu are most suitable for use when the dissolution rate of magnesium malic acid is 2 minutes 15 seconds to 5 minutes. Even if the dissolution rate is slower, soft tofu can be used even if the dissolution rate is faster.

< Experimental Example  6> different dissolution rate Of magnesium malic acid  Characterization of Tofu Prepared with Coagulant Combination

In the method for preparing the cotton tofu of <Example 1> of the present invention and the method for preparing soft tofu, two kinds of magnesium malic acid, each having a dissolution rate of 38 seconds and 15 minutes and 10 seconds, were appropriately mixed to prepare a coagulant having an intermediate dissolution rate, and prepared therefrom. Tofu properties and sensory evaluation were performed. At this time, the mixing conditions of the soy milk and the coagulant were all the same, and each evaluation method was performed in the same manner as in <Experimental Example 1>. The amount of magnesium magnesium acrylate used was 0.3% by weight, and the particle size was 5 to 30 μm in the preparation of cotton tofu, and 0.3 to 3 μm in the preparation of soft tofu.

Table 12 below shows the results of the cotton tofu properties and sensory tests according to the intermediate dissolution rate of the mixed magnesium malic acid.

Exam number		One	2	3	4
Mixing ratio	38 seconds	100%	70%	50%	0%
	15 minutes 10 seconds	0%	30%	50%	100%
Dissolution rate		38 seconds	2 minutes 10 seconds	9 minutes 20 seconds	15 minutes 10 seconds
Stirring speed		1800 rpm	1800 rpm	1800 rpm	1800 rpm
Reaction time		5 sec	11 seconds	35 seconds	65 seconds
Properties	DATA	540 g	430 g	360g	340 g
evaluation	1 point	4 points	5 points	3 points
weight		220	250	260	250
yield		44%	50%	52%	50%
Sensory evaluation		1 point	4 points	5 points	3 points

<Table 13> is the result of the soft tofu properties and sensory tests according to the intermediate dissolution rate of the mixed magnesium malic acid.

Exam number		One	2	3	4
Mixing ratio	38 seconds	100%	70%	50%	0%
	15 minutes 10 seconds	0%	30%	50%	100%
Dissolution rate		38 seconds	2 minutes 10 seconds	9 minutes 20 seconds	15 minutes 10 seconds
Properties	DATA	170 g	210 g	180 g	140 g
	evaluation	3 points	5 points	4 points	1 point
Sensory evaluation		3 points	5 points	4 points	1 point

In Table 12 and Table 13, two kinds of magnesium malic acid with different dissolution rates of 38 seconds, 15 minutes and 10 seconds were properly mixed to form a coagulant having a medium dissolution rate. The physical properties and sensory test results of soft tofu were confirmed to be similar to the previous <Experiment 5> results.

Claims (14)

1. Coagulant for tofu production containing magnesium malate.
2. The coagulant for tofu production according to claim 1, wherein the magnesium malate has a pseudocrystalline polymorphism (hydrate / solvate).
3. The coagulant for tofu production according to claim 2, wherein the magnesium malate having a pseudocrystalline polymorphism (hydrate / solvate) has a dissolution rate of 30 seconds to 15 minutes.
4. The coagulant for tofu production according to claim 1, wherein the magnesium malic acid has a particle diameter of 0.3 µm to 250 µm.
5. According to claim 4, in the case of tofu having a crushed and pressed process after coagulation, the particle size of magnesium malic acid is 0.3 to 30 μm, and the particle diameter of magnesium mate is 0.3 to 3 μm for tofu without a crushing and compression process after coagulation A coagulant for tofu production, characterized in that.
6. The coagulant for tofu production according to claim 1, wherein the coagulant for tofu production further comprises one or more kinds of magnesium malic acid having different dissolution rates.
7. 7. The coagulant for tofu preparation according to claim 6, wherein the dissolution rate is between 30 seconds and 15 minutes.
8. The coagulant for tofu manufacturing according to claim 1, wherein the coagulant for preparing tofu further comprises one or more coagulants selected from the group consisting of gluconodeltalactone (GDL), magnesium chloride, calcium sulfate, magnesium sulfate, and calcium chloride.
9. The coagulant for tofu manufacturing according to claim 1, wherein the coagulant for preparing tofu is made into a suspension of 5 to 40% by weight in water for the purpose of easily dispersing it in soy milk.
10. The coagulant for tofu manufacturing according to claim 1, wherein the coagulant for preparing tofu is added in an amount of 0.25 to 0.45% by weight based on 1L of soymilk.
11. 11. A method for preparing tofu, comprising the step of adding a coagulant for preparing tofu comprising the magnesium malic acid of any one of claims 1 to 10.
12. The method of claim 11,

    1) immersing soybeans and injecting water to crush;

    2) heating;

    3) filtration to separate the busy;

    4) coagulating after adding a coagulant for preparing tofu containing magnesium malate; And

    5) forming or compressing the solidified mass; manufacturing method of tofu comprising a.
13. A tofu prepared by using a coagulant for tofu production comprising the magnesium malic acid salt of any one of claims 1 to 10.
14. 15. The tofu of claim 13, wherein the tofu is a tofu, soft tofu or silk tofu.

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