KR20060114404A - Manufacturing method of tofu using multi-stage heating coagulation method - Google Patents

Abstract

The present invention relates to a method for preparing tofu using a multi-step heat coagulation method. More specifically, the present invention relates to a method for preparing tofu using a multi-step heat coagulation method, characterized in that the cold soy milk, the coagulant and the protein binding enzyme are mixed, and then the temperature is raised from a low temperature in a multi-step manner.

The method for preparing tofu according to the present invention minimizes the temperature variation between the surface and the inside of the tofu so that the tofu coagulates uniformly, and gives sufficient reaction time at low temperature to maximize the reaction efficiency of the protein binding enzyme while controlling the coagulation rate of the coagulant. The fat oxide is produced by the action of lipoxygenase remaining in the soy milk. Therefore, the manufacturing method of tofu according to the present invention has the effect of producing a soft flavor tofu that is easy to handle without breaking easily when cooked soft and hard and elastic when ingested.

Description

Manufacturing method of tofu using multistage heating coagulation method {Manufacturing method of soybean curd using stepwise heating coagulation}

1 is a graph showing a heat coagulation method of tofu consisting of five steps according to the present invention.

Figure 2 is a schematic diagram showing a step-by-step manufacturing method of the filling type tofu according to an embodiment of the present invention.

Figure 3 is a schematic diagram showing a step-by-step method of manufacturing the tofu when cutting the cutter according to an embodiment of the present invention.

Figure 4 is the result of measuring the temperature change of the head surface and the inside over time when manufacturing tofu by a general method.

5 is a result of measuring the change in temperature of the head surface and the inside over time when the tofu is prepared by the method of the present invention.

The present invention relates to a method for preparing tofu using a multi-step heat coagulation method. More specifically, the present invention relates to a method for preparing tofu using a multi-step heat coagulation method, characterized in that the cold soy milk, the coagulant and the protein binding enzyme are mixed, and then the temperature is raised from a low temperature in a multi-step manner.

Tofu is a representative soybean processed food and has the highest digestibility and rich protein in soybean foods. In general, tofu is prepared by heating soybeans called water, filtering the solid components (beech), coagulating the protein by adding a coagulant to the remaining soymilk, extracting the coagulated protein, placing it in a predetermined mold, and compression molding. .

In general, as a method of coagulating tofu, a method of coagulating cold soybean milk and a coagulant and coagulating at high temperature or a method of coagulating by adding a coagulant to hot soymilk and reacting for a predetermined time is used. The tofu, which has undergone such a manufacturing process, reacts rapidly at a considerable temperature, so the coagulation particles of the protein of soybean flow are large, and the temperature variation between the surface and inside of the tofu is so large that it cannot be coagulated uniformly into one tofu, resulting in poor texture and texture. There are disadvantages.

In addition, in the conventional tofu production method, a coagulant is mixed with a high temperature soy milk to coagulate and then crushed and pressed. Tofu manufactured by the method as described above has the disadvantages of coarse, uneven and uneven quality.

On the other hand, in the case of tofu prepared by a non-compression method has a disadvantage that the degree of coagulation is very weak handling is difficult and the texture is very poor.

Therefore, the present inventors have solved the above problems occurring during the manufacturing process of tofu, and as a result of applying the multi-stage heating coagulation method to the most important coagulation process to determine the quality of tofu during the manufacturing process of tofu, texture and taste The present invention was completed by preparing tofu with improved sensory properties and cooking fitness as described above.

Accordingly, an object of the present invention is to provide a method for preparing tofu using a multi-step heat coagulation method, characterized in that the cold soy milk, the coagulant and the protein binding enzyme are mixed, and then the temperature is solidified by increasing the temperature in a multi-step manner from low temperature.

In order to achieve the object of the present invention as described above, the present invention is a mixture of cold soybean milk, coagulant and protein binding enzyme, and then tofu coagulation by raising the temperature in a multi-step manner from low temperature to coagulation Provide a method of manufacture.

Hereinafter, the present invention will be described in detail.

The manufacturing method of tofu according to the present invention is characterized in that the solidification process of the tofu is carried out in a multistage heat solidification method.

Specifically, the method for preparing tofu according to the present invention comprises the steps of: (a) mixing cold soybean milk, a coagulant and a protein binding enzyme and heating at 30 to 70 ° C. for 20 to 180 minutes; And

(b) heating the mixture of step (a) at 75 to 100 ° C. for 30 to 90 minutes.

In step (a), the cold soy milk may be, preferably, soy milk at 0 to 10 ° C, more preferably 5 ° C. The soy milk includes all types of soybean milk that has been separated through the filtration process or non-filtering process.

The cold soy milk may be prepared according to methods known in the art. For example, in the case of soybean milk prepared by separating the sewage through a filtration process, after soaking the soybean, water is added in an amount of 1 to 5 times, more preferably 3 times by weight, crushed with a mill and then steamed ( 90 to 110 ° C, more preferably 5 to 20 minutes at 100 ° C, more preferably 15 minutes), and the soybeans are separated to prepare soymilk or after soaking soybeans, water is added, milled with a mill, and then filtered. It can be prepared by separating the busy, then steaming and cooling it. In addition, in the case of whole soybean milk that has not undergone the filtration process, it may be prepared by grinding the soybeans and then steaming them.

The coagulant in step (a) can be used without limitation as long as it is commonly used in the coagulation process of tofu. For example, but not limited to, magnesium chloride, GDL (gluconodelta lactone), calcium sulfate and the like can be used.

Preferably, the coagulant may be used in an amount of 0.05 to 2.0% by weight based on the total weight of cold soy milk. More preferably, 0.2 to 0.5% by weight of magnesium chloride, 0.05 to 0.4% by weight of GDL and 0.1 to 0.8% by weight of transglutaminase may be used.

The protein binding enzyme in step (a) may be used without limitation as long as it is an enzyme commonly used in the preparation of tofu, and preferably, a transglutaminase may be used. The protein binding enzyme may be used 0.1 to 0.8% by weight relative to the total weight of cold soy milk.

In addition, in the step (a), when mixing the cold soybean milk, the coagulant, and the protein-binding enzyme, salt, preferably, the salt may be added 0.05 to 0.20% by weight.

On the other hand, in the manufacturing method of tofu according to the present invention, cold soy milk is to be filled with a coagulant and a protein binding enzyme in a tray-type container, a filling container such as a pack, or a closed mold, which is commonly used in the production of tofu. desirable.

Preferably, the method for preparing tofu according to the present invention comprises (a) mixing cold soybean milk, a coagulant, and a protein binding enzyme and heating at 45 to 65 ° C. for 30 to 70 minutes, more preferably at 55 ° C. for 45 to 70 minutes. ,

(b) may include a two-step process of heating the mixture of step (a) at 75 to 100 ° C. for 30 to 90 minutes, preferably at 85 ° C. for 30 to 60 minutes.

In addition, the manufacturing method of tofu according to the present invention may further comprise the step of heating the cold soy milk, coagulant and protein binding enzyme and heat 60 to 120 minutes at 10 to 20 ℃ before performing step (a). .

More preferably, the method for preparing tofu according to the present invention comprises: ① mixing cold soybean milk, a coagulant, and a protein binding enzyme and heating at 10 to 20 ° C. for 60 to 120 minutes;

② heat the mixture of step ① above at 45 to 65 ° C. for 30 to 60 minutes;

③ It may include a process consisting of three steps of heating the mixture of step ② at 75 to 100 ℃ 30 to 90 minutes.

In addition, the manufacturing method of tofu according to the present invention, the step (a) comprises the steps of (i) heating cold soy milk, coagulant and protein binding enzyme at 45 to 55 ℃ for 20 to 60 minutes; And

(ii) the mixture of step (i) may be heated at 60 to 70 ℃ for 30 to 60 minutes.

More preferably, the manufacturing method of tofu according to the present invention is ① mixed with cold soy milk, coagulant and protein binding enzyme and heated at 10-20 ° C. for 60-120 minutes;

② heat the mixture of step ① above at 45 to 55 ° C. for 20 to 60 minutes;

③ heat the mixture of step ② at 60 to 70 ° C. for 30 to 60 minutes;

④ may comprise a step consisting of four steps of heating the mixture of step ③ at 75 to 100 ℃ 30 to 90 minutes.

In addition, the method for preparing tofu according to the present invention comprises the steps of (a) heating (i) cold soy milk, coagulant and protein binding enzyme for 20 to 60 minutes at 30 to 45 ° C;

(ii) heating the mixture of step (i) at 50-60 ° C. for 30-60 minutes; And

(iii) heating the mixture of step (ii) at 65 to 70 ℃ for 30 to 60 minutes.

More preferably, the method for preparing tofu according to the present invention comprises: ① mixing cold soybean milk, a coagulant, and a protein binding enzyme and heating at 10-20 ° C. for 60-120 minutes;

② heat the mixture of step ① above at 30 to 45 ° C. for 20 to 60 minutes;

③ the mixture of step ② is heated at 50 to 60 ℃ 30 to 60 minutes;

④ heat the mixture of step ③ above at 65-70 ° C. for 30-60 minutes;

⑤ may comprise a step consisting of five steps of heating the mixture of step ④ at 80 to 100 ℃ 30 to 70 minutes.

The heat coagulation method consisting of the five step process is as shown in FIG.

The tofu prepared by the method of the present invention may be commercialized through a process of packaging, sterilization and cooling according to a general method known in the art. However, in the case of the tofu (soft tofu or soft tofu) in the form of filling, since the sterilization action occurs during the heat coagulation process, the additional sterilization process may be omitted.

In addition, the tofu manufacturing method according to the present invention may vary the manufacturing conditions according to the type or form of the tofu to be prepared, which can be easily performed by those skilled in the art from the contents known in the art and the contents disclosed in the present invention. .

Examples of tofu that can be prepared according to the method of the present invention include, but are not limited to, soft tofu, soft tofu, when filling charger and when cutting cutter.

The method for manufacturing tofu according to the present invention, characterized in that the temperature is gradually increased from a low temperature during the coagulation process of the tofu, has the following advantages.

First, the use of a multi-step heat coagulation method ideally controls the action of the coagulant added during tofu production. In other words, in the multi-stage heating coagulation method, the soymilk and coagulant are mixed and given sufficient reaction time at low temperature to control the reaction rate of coagulants such as magnesium chloride and GDL, so that the coagulation reaction gradually occurs to solidify into one mass. Can be.

Secondly, by using a multi-step heat coagulation method, the action of the protein binding enzyme added with the coagulant during tofu production occurs as efficiently as possible. In other words, using the multi-stage heating coagulation method, the soymilk, the coagulant and the protein binding enzyme are mixed, and then sufficient reaction time is given at low temperature, and the temperature is gradually increased so that the protein binding enzyme works uniformly on the surface and inside of the head. Can be. In particular, if the coagulation reaction by the coagulant occurs before the reaction of the protein binding enzyme, the effect of the protein binding enzyme is not obtained at all. Therefore, in the present invention, the reaction rate of the coagulant is controlled by maintaining a sufficient reaction time at a low temperature during the coagulation process of tofu, and the reaction of the protein binding enzyme is performed as efficiently as possible.

Third, the soymilk, coagulant and protein-binding enzyme are mixed by using a multi-stage heating coagulation method, and given sufficient reaction time at low temperature to stabilize the components contained in soymilk, and fatty oxides are produced by the action of lipoxygenase remaining in soymilk. And a savory taste can be given by the materials thus produced. That is, inherent protein derived from soybean, fat and fatty oxide produced by the action of the above-mentioned lipoxygenase are combined to have a more savory and excellent taste.

The present inventors confirmed through various experimental examples whether the tofu prepared according to the method of the present invention has improved the characteristics such as taste, texture, cooking suitability, etc. by the principle described above.

First, the present inventors measured the temperature change of the inside and the surface of the tofu when preparing tofu according to the method of the present invention in one experimental example of the present invention and compared with the tofu prepared according to the general method (see Experimental Example 1) . As a result, in the case of tofu prepared according to the general method of heat coagulation, the temperature variation between the inside and the surface of the tofu increases with time (see FIG. 4), and crystallization of the protein coagulation occurs rapidly to determine coagulation particles of the protein in the tofu. This was so large that it could not be solidified into a uniform tofu consisting of a single mass, so that the quality was very poor. On the other hand, in the case of tofu prepared according to the multi-stage heating coagulation method of the present invention, the surface and internal temperature of the tofu were uniformly increased and maintained, and the temperature deviation was minimized (see FIG. 5). It was confirmed that the tofu was excellent in quality.

Furthermore, the present inventors confirmed the degree of quality improvement by measuring the organoleptic characteristics, cooking suitability, hardness and koshi value of tofu prepared according to the method of the present invention and comparing it with tofu prepared by a general method (Experimental Examples 2 to 4). Reference).

As a result, the tofu prepared according to the method of the present invention showed very high sensory properties and cooking suitability compared to general tofu (see Table 1). In particular, when the heat coagulation step was more multi-step, the sensory properties of the tofu were better.

In addition, in the case of tofu or stew for tofu prepared according to the general method showed a large difference in the hardness value between the surface and the inside of the tofu and the deviation was very unstable quality, whereas in the case of tofu prepared according to the method of the present invention All showed fairly uniform hardness values and little variation in surface and interior (see Table 2).

In addition, in the case of the tofu prepared according to the method of the present invention, it showed that the koshi value was higher than that of the general tofu, which had a hard but very soft texture (see Table 3).

From the results of the experiment, the present inventors were able to confirm that the temperature was gradually increased by performing the heating coagulation step in a multi-step according to the method of the present invention, the temperature deviation of the tofu surface and the inside was reduced, and the coagulation reaction occurred uniformly. According to the method, it was confirmed that tofu, which is soft, firm, elastic, and easy to handle without being easily broken when cooking, can be prepared.

In addition, the manufacturing method of tofu according to the present invention was found that there is an advantage that the water-soluble nutrients and functional substances that are released during the pressing of the tofu may be contained in the tofu as it does not go through the step of coagulating and then compressing the tofu.

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

However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited to the following examples.

<Example 1>

Preparation of Tofu Using Two-Step Heat Solidification Method According to the Present Invention

After soaking soybeans, water was added three times in weight ratio, ground with a mill, and then steamed at 100 ° C. for 5 minutes. It was then filtered to separate the busy and the resulting soymilk was cooled to 5 ° C.

Coagulation agent and protein binding enzyme were added to the cold soybean milk at 5 ° C., mixed, and a tofu (pure tofu, soft tofu, filling machine) and a cutting machine were prepared using a two-step heating coagulation method according to the present invention. .

In the case of soft tofu and soft tofu, 0.2 wt% of transglutaminase, 0.15 wt% of magnesium chloride (purity 100%), 0.1 wt% of lumber salt and 0.2 wt% of GDL (gluconodeltalactone) were added to the cold soy milk at 5 ° C. In the case of charger leakage and cutting machine leakage, 0.3% by weight of transglutaminase, 0.33% by weight of magnesium chloride (purity 100%), 0.1% by weight of lumber salt and 0.1% by weight of GDL (gluconodeltalactone) in cold soymilk at 5 ° C Was added.

Then, the mixture was filled into a filling container (tube pack for soft tofu or container for soft tofu) and a mold, respectively, and then solidified by heating at 55 ° C. for 60 minutes and then heating at 85 ° C. for 90 minutes. In the case of soft tofu, soft tofu and charger, the tofu through heat coagulation process is sterilized and cooled to produce the final product. In the case of cutting machine, the final product is cut, packed, sterilized and cooled. Prepared.

<Example 2>

Preparation of Tofu Using a Two-Stage Heat Solidification Method According to the Invention II

In the same manner as in Example 1 to prepare a soft tofu, soft tofu, when filling the charger and when cutting the tofu, but the heat coagulation process was performed by heating at 55 ℃ 60 minutes and then at 85 ℃ 60 minutes.

<Example 3>

Preparation of Tofu Using Three-Step Heat Solidification Method According to the Present Invention

In the same manner as in Example 1, tofu soft tofu, soft tofu, when filling charger and cutting nut tofu are prepared, but filling the mixture of cold soy milk, coagulant and protein binding enzyme into the tube pack for soft tofu, container for soft tofu and mold It solidified by heating at 20 degreeC for 120 minutes, 55 degreeC for 60 minutes, and 85 degreeC for 80 minutes. Next, in the case of soft tofu, soft tofu, and charger, the tofu through heat coagulation process was sterilized and cooled to make the final product. In the case of cutting machine, the final product was cut, packaged, sterilized and cooled. Prepared as a product.

<Example 4>

Preparation of Tofu Using Three-Step Heat Solidification Method According to the Invention II

In the same manner as in Example 3, tofu tofu, soft tofu, when filling the charger and when cutting tofu was prepared, the heat coagulation process was carried out by heating at 20 ℃ 60 minutes, 55 ℃ 40 minutes, 85 ℃ 50 minutes.

Example 5

Preparation of Tofu Using 4-Step Heat Solidification Method According to the Present Invention

In the same manner as in Example 1, tofu soft tofu, soft tofu, when filling charger and cutting nut tofu are prepared, but filling the mixture of cold soy milk, coagulant and protein binding enzyme into the tube pack for soft tofu, container for soft tofu and mold Solidification was performed by heating at 20 ° C. for 120 minutes, at 50 ° C. for 60 minutes, and at 65 ° C. for 40 minutes and at 85 ° C. for 90 minutes. Next, in the case of soft tofu, soft tofu, and charger, the tofu through heat coagulation process was sterilized and cooled to make the final product. In the case of cutting machine, the final product was cut, packaged, sterilized and cooled. Prepared as a product.

<Example 6>

Preparation of Tofu Using 4-Step Heat Solidification Method According to the Present Invention II

In the same manner as in Example 5, tofu tofu, soft tofu, when filling the charger and when cutting the head tofu, but the heat coagulation process at 20 ℃ 60 minutes, 50 ℃ 40 minutes, 65 minutes 30 minutes and 85 ℃ 50 minutes It was carried out by heating.

<Example 7>

Preparation of Tofu Using Five-Step Heat Solidification Method According to the Present Invention

In the same manner as in Example 1, tofu soft tofu, soft tofu, when filling charger and cutting nut tofu are prepared, but filling the mixture of cold soy milk, coagulant and protein binding enzyme into the tube pack for soft tofu, container for soft tofu and mold Solidification was performed by heating at 20 ° C. for 120 minutes, at 35 ° C. for 40 minutes, and at 55 ° C. for 60 minutes, at 70 ° C. for 40 minutes, and at 85 ° C. for 90 minutes. Next, in the case of soft tofu, soft tofu, and charger, the tofu through heat coagulation process was sterilized and cooled to make the final product. In the case of cutting machine, the final product was cut, packaged, sterilized and cooled. Prepared as a product. Each manufacturing step is as shown in FIGS. 2 and 3.

<Example 8>

Preparation of Tofu Using Five-Step Heat Solidification Method According to the Invention II

In the same manner as in Example 7, tofu tofu, soft tofu, when filling the charger and when cutting tofu tofu, but the heat coagulation process at 20 ℃ 60 minutes, 35 ℃ 30 minutes, 55 ℃ 40 minutes, 70 ℃ 30 This was done by heating at min and 85 ° C. for 50 minutes.

Experimental Example 1

Changes in Tofu Surface and Tofu Internal Temperature during Tofu Preparation

When preparing the tofu according to the method of Example 3, the surface and the internal temperature of the head when cutting the cutter at regular time intervals were measured using a thermometer (Logger (Sensor), Ellab, Inc. of Tracksence ValPro). In this case, tofu prepared according to the general method of heat coagulation was used. That is, the liquid mixed with the cold soy milk, the coagulant and the protein binding enzyme of Example 3 was coagulated by heating at 85 ° C. for 40 minutes.

As a result, in the case of tofu prepared according to the general method of heat coagulation, it was confirmed that the temperature variation between the inside of the tofu and the surface increases with time (FIG. 4). In addition, according to the conventional method of heat coagulation, crystallization of protein coagulation occurs rapidly by reacting a mixture containing cold soybean milk at high temperature, and it was observed that coagulation particle crystals of protein in the tofu were large. Therefore, the tofu prepared according to the conventional method of heat coagulation could not be solidified into a uniform tofu made of one lump and was confirmed to be inferior in quality.

On the other hand, in the case of tofu prepared according to the multi-stage heating coagulation method of the present invention, it was confirmed that the head surface temperature and the internal temperature were uniformly increased and maintained to minimize the temperature deviation between the surface and the inside (FIG. 5). As a result, complete coagulation reaction occurred and it was confirmed that the tofu was excellent in quality.

Experimental Example 2

Sensory and cookability test of tofu prepared according to the method of the present invention

Of the heads prepared in Examples 1 to 8 were subjected to sensory test on the head of the cutting machine. The sensory test was performed by five trained sensory test personnel. As a control, tofu or stew tofu, which was prepared by a general method of heat coagulation, was used. In addition, sensory test personnel were asked to cook each tofu with a stew or a pan and then taste them so that the degree of cooking suitability was represented by a five-point scale.

As a result of the experiment, the tofu prepared according to the method of the present invention showed very high taste, texture, appearance and overall acceptability compared to general tofu. In particular, the sensory properties of the tofu prepared by the 5-step heat coagulation method of Example 7 or 8 were more excellent when the heat coagulation step was made more multistep, that is, compared to the 2-step heat coagulation method of Example 1 or 2. . In addition, in the case of tofu according to the present invention, cooking suitability was also very high compared to general tofu without any distinction of stew or up and down, and it was found that it was not easily broken when cooking and was easy to handle (Table 1).

It is considered that the heat coagulation step is increased gradually as the temperature is gradually increased, so that the temperature variation between the two subsurfaces and the inside is reduced and maintained uniformly, so that the coagulation reaction is uniform, resulting in improved sensory characteristics and cooking suitability of the tofu.

Sensory test and cookability test results of tofu according to the present invention Kinds Overall preference flavor Organization Exterior Cooking compatibility Stew Breakfast dishes Example 1 4.4 4.7 4.2 4.5 4.4 4.5 Example 2 4.2 4.3 4.1 4.5 4.2 4.3 Example 3 4.7 4.7 4.3 4.5 4.8 4.8 Example 4 4.6 4.6 4.3 4.5 4.5 4.6 Example 5 4.8 4.9 4.5 4.5 4.7 4.8 Example 6 4.5 4.7 4.5 4.5 4.7 4.7 Example 7 4.9 4.9 4.7 4.5 4.7 4.8 Example 8 4.7 4.8 4.7 4.5 4.8 4.8 Tofu for general stew 3.0 3.2 3.0 2.8 3.5 - General Tofu 2.8 3.5 2.7 3.0 - 3.0

Experimental Example 3

Measurement of hardness of tofu prepared according to the method of the present invention

Of the tofu prepared in Examples 1 to 8, the hardness of each tofu was measured to examine the texture of the tofu-shaped tofu. The hardness measurement was performed using a texture analyzer (Texture Analyzer, TA-XT-plus, Micro Stable System), and SMSP / 25Φ was used as a probe and measured in TPA mode. The sample was divided into the surface and the inside of the 420g cutting machine, and each point was measured by 5 points on both sides of the surface and the inside. The measured values are then expressed as mean and standard deviation. At this time, as a control was prepared by the general method of heat coagulation, commercially available tofu or stew tofu.

As a result, the hardness of the tofu surface and the inside of the tofu or stew for tofu prepared according to the general method showed a big difference and the quality was very unstable due to the deviation. On the other hand, in the case of the tofu of Examples 1 to 8 prepared according to the method of the present invention, all showed a fairly uniform hardness value and there was little variation between the surface and the inside. In particular, the temperature variation between the interior and the surface of the head by heating and solidifying in a more multi-step manner showed that the hardness value was the highest for the head (Table 2). It can be seen from the experimental results that the tofu prepared according to the method of the present invention is harder and more elastic than tofu prepared according to the general method.

Hardness of tofu prepared according to the method of the present invention Kinds Tofu surface Tofu inside Hardness value (N) Standard Deviation Hardness value (N) Standard Deviation Example 1 2.270 0.050 2.188 0.069 Example 2 2.210 0.059 2.132 0.062 Example 3 2.332 0.047 2.214 0.039 Example 4 2.287 0.042 2.208 0.040 Example 5 2.298 0.052 2.250 0.032 Example 6 2.306 0.036 2.248 0.042 Example 7 2.350 0.042 2.256 0.038 Example 8 2.328 0.045 2.220 0.026 General Tofu 2.582 0.841 2.002 0.704 Tofu for general stew 2.086 0.499 1.572 0.442

Experimental Example 4

Koshi value measurement of tofu prepared according to the method of the present invention

Among the tofu prepared in Examples 1 to 8, the koshi value was measured for the tofu in the form of a cutting machine. The koshi value represents a hard and soft texture of tofu. The koshi value was measured using a texture analyzer (Texture Analyzer, TA-XT-plus, Micro Stable System) and the probe was HDP / BS in blade set. If the head is cut with HDP / BS to obtain the surface cutting force (N), and the slope of the value falling after the surface is cut is large, "koshi".

As a result of the experiment, the koshi value was low for the stew or tofu prepared by the general method. This means that the tofu feels dull and smooth without breaking. On the other hand, tofu prepared according to the method of the present invention showed high koshi value. This means you will have a very soft texture (Table 3).

Koshi value of tofu prepared according to the method of the present invention Kinds Koshi value Standard Deviation Example 1 0.83 0.05 Example 2 0.81 0.05 Example 3 0.84 0.03 Example 4 0.82 0.05 Example 5 0.85 0.03 Example 6 0.84 0.04 Example 7 0.85 0.02 Example 8 0.83 0.03 General Tofu 0.59 0.17 Tofu for general stew 0.23 0.18

As described above, in the present invention, by using a multi-step heating coagulation method, tofu coagulation is minimized by minimizing the temperature variation between the surface and the inside of the tofu, and the coagulation rate of the coagulant is improved by giving sufficient reaction time at low temperature. While controlling, the reaction efficiency of proteinase was maximized, and fat oxide was produced by the action of lipoxygenase remaining in soymilk. Therefore, the manufacturing method of tofu according to the present invention has the effect of producing a soft flavor tofu that is easy to handle without breaking easily when cooked soft and hard and elastic when ingested.

Claims (9)

(a) mixing cold soybean milk, a coagulant and a protein binding enzyme and heating at 30 to 70 ° C. for 20 to 180 minutes; And (b) a method of preparing tofu, comprising heating the mixture of step (a) at 75 to 100 ° C. for 30 to 90 minutes. The method of claim 1, wherein in the step (a), the cold soy milk, the coagulant and the protein binding enzyme are mixed and heated at 45 to 65 ° C for 30 to 70 minutes. The method of claim 1, wherein step (a) (i) mixing the cold soy milk, the coagulant and the protein binding enzyme and heating at 45 to 55 ° C. for 20 to 60 minutes; And (ii) heating the mixture of step (i) at 60-70 ° C. for 30-60 minutes. The method of claim 1, wherein step (a) comprises: (i) heating the cold soybean milk, coagulant and protein binding enzyme at 30 to 45 ° C. for 20 to 60 minutes; (ii) heating the mixture of step (i) at 50-60 ° C. for 30-60 minutes; And (iii) heating the mixture of step (ii) at 65-70 ° C. for 30-60 minutes. The method according to any one of claims 1 to 4, further comprising mixing cold soybean milk, a coagulant, and a protein binding enzyme and heating at 10 to 20 ° C. for 60 to 120 minutes before performing step (a). Characterized in that. According to claim 1, wherein the cold soy milk of step (a) is characterized in that the soy milk of 0 ~ 10 ℃. The method of claim 1, wherein the coagulant of step (a) is selected from the group consisting of magnesium chloride, gluconodeltalactone (GDL) and calcium sulfate. According to claim 1, wherein the protein binding enzyme of step (a) is characterized in that the transglutaminase. The method of claim 1, wherein the tofu is any one selected from the group consisting of a soft tofu, a soft tofu, when the charger is broken and the cutter is broken.

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