Coagulant for tofu production and tofu produced using the same

Abstract

The present application relates to a coagulant for producing tofu, tofu produced using said coagulant, and a method for producing tofu using said coagulant.

Description

[Technical Field]

[0001] The present application relates to a coagulant for producing tofu, tofu produced using the coagulant, and a method for producing tofu using the coagulant. [Background technology]

[0002] Tofu has long been used as a high-protein food. The traditional method for producing tofu is to soak soybeans in water, grind them in a millstone, boil them, and then filter the soy milk at a temperature of about 60 to 90°C. Magnesium chloride (bittern) is added as a coagulant and the mixture is stirred to solidify the tofu.

[0003] Magnesium chloride is the main component of bittern, a by-product of extracting salt from seawater. Unlike calcium sulfate and glucono-delta-lactone (GDL), magnesium chloride is a fast-acting coagulant that reacts immediately when mixed with soy milk. Generally, fast-acting coagulants offer the advantage of being quick and easy to use when producing low-water-retention tofu, such as fried tofu, but the disadvantage of requiring skilled techniques when producing high-water-retention tofu. For example, when producing block tofu, if a fast-acting coagulant is used, the soy milk and coagulant must be stirred within a short time, otherwise the previously coagulated part must be broken down again, resulting in an uneven surface and excessive drainage, resulting in hard tofu. Soft tofu requires thorough stirring due to the high concentration of soy milk, but its rapid reactivity makes it extremely difficult to achieve uniform coagulation when using magnesium chloride alone as a coagulant. Furthermore, with fast-acting coagulants like magnesium chloride, the quality of the soy milk significantly affects the difficulty of the subsequent coagulation process, yield, and tofu quality.

[0004] In response to this, various researches have been conducted to produce high-quality tofu that is excellent in flavor, elasticity, texture, and yield by slowing down the reaction rate between soy milk protein and the coagulant while still using the above-mentioned fast-acting coagulants. In the early days, methods were used to slow down the reaction rate of the fast-acting coagulant by using a combination of a fast-acting coagulant such as magnesium chloride and a slow-acting coagulant such as calcium sulfate, or to chemically slow down the reaction rate by using organic acids such as citric acid and their salts. However, these methods have the problem that it is difficult to produce tasty tofu because slow-acting coagulants such as calcium sulfate produce unpleasant tastes and odors, such as a bitter taste.

[0005] Another method is to cool the soy milk to create an environment where coagulation by the coagulant is difficult, then add and mix a fast-acting coagulant, and then gradually heat the soy milk with hot water, steam, or electricity to control the temperature rise and coagulate it.

[0006] However, the above-mentioned method has a problem in that it requires excessive production facilities, time, energy, etc. to produce tofu with good water retention and flavor using a fast-acting coagulant, and it requires considerable skill and technology to control these.

[0007] To improve this, methods have been proposed in which a fast-acting coagulant such as magnesium chloride is emulsified as an emulsifier, or magnesium chloride is finely powdered and dispersed in edible oils such as corn oil.

[0008] However, the method using the emulsion-type coagulant as described above contains more fats and oils and emulsifiers, which are additional ingredients used to emulsify the fats and oils, than fast-acting coagulants, which not only wastes resources by using a large amount of fats and oils and emulsifiers, but also requires a separate device to break the emulsion layer when adding it to soy milk. Also, if the fat content is high, an oily smell will be generated, and the emulsion will deteriorate during storage, causing oil separation. In the case of emulsion-type coagulants that do not use emulsifiers, there is a problem that they are prone to separation at room temperature. [Prior art documents] [Patent documents]

[0009] [Patent Document 1] Republic of Korea Patent Registration No. 0229010 Summary of the Invention [Problem to be solved by the invention]

[0010] The present inventors have developed a high-quality coagulant for producing tofu with an enhanced savory taste, tofu produced using the coagulant, and a method for producing tofu using the coagulant, and have completed the present application. [Means for solving the problem]

[0011] One object of the present application is to provide a coagulant for producing tofu, which contains 20 to 50% by weight of macadamia nut oil, 1 to 10% by weight of perilla oil, and 15 to 79% by weight of a fast-acting coagulant.

[0012] Another object of the present application is to provide tofu produced using the tofu coagulant.

[0013] Another object of the present application is to provide a method for producing tofu, including the steps of selecting soybeans, soaking the selected soybeans to swell them, grinding the swollen soybeans, heating them, and filtering them to produce soy milk, and adding the tofu coagulant to the soy milk and stirring to coagulate it. [Effects of the Invention]

[0014] By using the coagulant of the present application, high-quality tofu with an enhanced fragrant taste can be produced, and since no separate equipment is required, it is economical, the procedure is simple, and it consumes little time, so it can be effectively used for mass production of high-quality tofu. [Brief explanation of the drawings]

[0015] [Figure 1]1 is a graph showing emulsion stability according to storage temperature of a tofu coagulant. [Figure 2] This is an image showing the emulsified state of a coagulant for tofu production. DETAILED DESCRIPTION OF THE INVENTION

[0016] This will be explained in more detail as follows. Meanwhile, each description and embodiment disclosed in this application may also be applied to different descriptions and embodiments. In other words, all combinations of the various elements disclosed in this application fall within the scope of this application. Furthermore, the specific descriptions set forth below are not intended to limit the category of this application. Furthermore, numerous papers and patent documents are referenced throughout this specification, and citations thereof are provided. The disclosures of the cited papers and patent documents are incorporated herein by reference in their entirety to more clearly explain the state of the art to which this application pertains and the contents of this application.

[0017] One aspect of the present application provides a coagulant for producing tofu, comprising 20 to 50% by weight of macadamia nut oil, 1 to 10% by weight of perilla oil, and 15 to 79% by weight of a fast-acting coagulant.

[0018] The tofu coagulant of the present application is an emulsion-type coagulant used to coagulate soy milk during tofu production, and is prepared by dispersing and coating a fast-acting coagulant in macadamia nut oil and perilla oil so that the fast-acting coagulant is gradually eluted during tofu production, and can be effectively used to produce high-quality tofu.

[0019] Furthermore, the tofu coagulant of the present application contains macadamia nut oil and perilla oil, which removes the fishy smell that is characteristic of beans, prevents the bitter taste, strange taste, and strange smell that are characteristic of tofu coagulants, and enhances the inherent fragrant taste of tofu.

[0020] Specifically, the tofu coagulant of the present application may contain macadamia nut oil in an amount of 20 to 50% by weight, more specifically 30 to 50% by weight, and even more specifically 35 to 45% by weight, but is not limited thereto.

[0021] If the amount of macadamia nut oil is less than 20% by weight, the fishy smell specific to beans cannot be removed and the effect of enhancing the fragrant taste of tofu is insufficient, whereas if the amount of macadamia nut oil is more than 50% by weight, the emulsion stability of the coagulant decreases, making it unsuitable for mass production of tofu.

[0022] Specifically, the tofu coagulant of the present application may contain perilla oil in an amount of 1 to 10% by weight, more specifically 2.5 to 7.5% by weight, and even more specifically 4 to 6% by weight, but is not limited thereto.

[0023] If the perilla oil is contained in an amount less than 1 wt%, the fishy smell specific to beans cannot be removed and the effect of enhancing the fragrant taste of tofu is insufficient, whereas if the perilla oil is contained in an amount more than 10 wt%, the specific smell and oily taste of perilla oil are intensified, reducing the palatability of tofu, and the emulsion stability of the coagulant is reduced, making it unsuitable for mass production of tofu.

[0024] Specifically, the tofu coagulant of the present application may contain 15 to 79% by weight, more specifically 25 to 70% by weight, and even more specifically 50 to 60% by weight of the fast-acting coagulant, but is not limited thereto.

[0025] If the fast-acting coagulant is contained in an amount less than 15%, the coagulation reaction is too slow, resulting in a significant decrease in industrial efficiency. If the amount is more than 79%, emulsification does not occur, making it impossible to produce an emulsion-type coagulant.

[0026] The tofu coagulant of the present application contains macadamia nut oil, perilla oil and a fast-acting coagulant in the above amounts, thereby eliminating the fishy smell that is characteristic of beans, preventing the bitter taste, strange taste and strange smell that are characteristic of tofu coagulants, and enhancing the inherent fragrant taste of tofu.

[0027] In one embodiment of the present application, the coagulant may further contain 0.001 to 20 wt % of edible oil or fat, but is not limited thereto.

[0028] In this application, the term "edible oils and fats" refers to oils produced and processed to be edible using crude oil obtained from fat-containing plants (including crushed fraction) or animals as a raw material. Specific examples of edible oils and fats include, but are not limited to, vegetable oils such as perilla oil, macadamia nut oil, rice bran oil (brown rice oil, rice bran oil, etc.), corn oil, soybean oil, rapeseed oil (canola seed, etc.), sunflower oil, sesame oil, palm oil, palm kernel oil, olive oil, grape seed oil, hazelnut oil, coconut oil, cottonseed oil, peanut oil, almond oil, avocado oil, linseed oil, pumpkin seed oil, walnut oil, perilla oil, cashew nut oil, and borage oil; fish oil; animal oils and fats; and flavor oils / seasoning oils such as chili oil.

[0029] For the purpose of this application, the edible oil or fat may be a known edible oil or fat that is generally used as an oil or fat to be selectively mixed to increase the price competitiveness of the novel coagulant, and specifically, rice bran oil (brown rice oil, rice bran oil, etc.) may be used, but is not limited thereto.

[0030] The tofu coagulant of the present application may contain 0 to 20% by weight, more specifically 0 to 10% by weight, of edible oils and fats, but is not limited thereto. Specifically, the tofu coagulant of the present application may contain no edible oils and fats, or may further contain 0.001 to 20% by weight, more specifically 0.001 to 10% by weight of edible oils and fats, but is not limited thereto.

[0031] The edible oils and fats may be selectively included to enhance price competitiveness, but if the edible oils and fats are included in an amount exceeding 20 wt %, specifically, 10 wt %, they may affect the taste of the tofu, resulting in a decrease in the palatability and preference of the tofu.

[0032] In one embodiment of the present application, the fast-acting coagulant may be selected from the group consisting of magnesium chloride, bittern containing magnesium chloride, seawater, concentrated seawater, prepared seawater magnesium chloride, calcium chloride, and lactic acid, but is not limited thereto.

[0033] Specifically, the fast-acting coagulant of the present application may be, but is not limited to, magnesium chloride.

[0034] The tofu coagulant of the present application may also have a viscosity of 12,000 cP to 26,000 cP. For example, the viscosity may be 12,000 cP to 26,000 cP when measured with a rotational viscometer at room temperature (15°C to 25°C). The measurement may be performed after storage at 0°C to 20°C, for example, 5°C to 20°C. By having the viscosity within this range, the tofu coagulant of the present application has excellent emulsion stability and can be used for up to 7 days after production.

[0035] Another aspect of the present application provides a method for producing a coagulant for tofu production, comprising mixing 20 to 50% by weight of macadamia nut oil, 1 to 10% by weight of perilla oil, and 15 to 79% by weight of a fast-acting coagulant.

[0036] The macadamia nut oil, perilla oil, fast-acting coagulant, tofu, and coagulant are as described above.

[0037] Specifically, the mixing step may be carried out at a temperature of 55°C to 85°C, specifically 60°C to 80°C, more specifically 65°C to 75°C, and even more specifically about 70°C, but is not limited thereto.

[0038] When the mixing step is carried out within the above temperature range, the emulsion stability of the coagulant is excellent.

[0039] In one embodiment of the present application, the method may further include, but is not limited to, adding and mixing 0.001 to 20 wt % of edible oil or fat.

[0040] Another aspect of the present application provides tofu produced using the coagulant.

[0041] The tofu and coagulant are as described above.

[0042] In one embodiment of the present application, tofu produced using the coagulant may have an increased savory taste compared to tofu produced using a coagulant that does not contain macadamia nut oil or perilla oil, but is not limited thereto.

[0043] Another aspect of the present application provides a method for producing tofu, including the steps of selecting soybeans, soaking the selected soybeans to swell them, grinding the swollen soybeans, heating them, and filtering them to produce soy milk, and adding the tofu coagulant to the soy milk and stirring to coagulate it.

[0044] The tofu and coagulant are as described above.

[0045] The yield, savory taste, physical properties, and other overall taste qualities of the tofu produced vary depending on the characteristics of the soybeans used as raw materials as well as the coagulant used in tofu production. Therefore, the step of selecting soybeans is important for efficiently producing high-quality tofu.

[0046] Specifically, the selected soybeans of the present application may have a 100-grain weight (weight of 100 soybeans) of 10 g to 35 g, more specifically, 15 g to 30 g, and even more specifically, 18 g to 26 g, but is not limited thereto. The "100-grain weight" means the weight (g) of 100 soybeans measured.

[0047] Specifically, the selected soybeans of the present application may have a particle size of 4.5 mm to 9.0 mm, specifically 5.0 mm to 8.5 mm, and more specifically 5.6 mm to 8.0 mm, but are not limited thereto.

[0048] The particle size can be measured by a known method, for example, by passing 100 soybean grains through a mesh screen of 5.6 mm or 8.0 mm standard.

[0049] Specifically, the selected soybeans of the present application may have a crude protein content of 15% to 45%, specifically 20% to 40%, and more specifically 21% to 37%, but are not limited thereto.

[0050] The crude protein content has a major influence on the yield and physical properties of tofu, and tofu made from soybeans with a high protein content has a high protein / fat ratio.

[0051] Specifically, the selected soybeans may have a 100-grain weight (weight of 100 soybeans) of 18 g to 26 g, a grain size of 5.6 mm to 8.0 mm, and a crude protein content of 21% to 37%, but are not limited to these.

[0052] When soybeans having the 100-kernel weight, particle size and / or crude protein content within the above ranges are used to produce tofu, high-quality tofu with little water loss, uniform curd properties and a smooth tofu surface can be produced with high efficiency.

[0053] In one embodiment of the present application, the coagulant in the coagulation step may be added in an amount of 0.1 to 5.0 wt %, specifically 0.3 to 3.0 wt %, and more specifically 0.5 to 2.5 wt %, but is not limited thereto.

[0054] If the coagulant is contained in an amount less than 0.1% by weight, the tofu may not be coagulated properly. If the coagulant is contained in an amount more than 5.0% by weight, excessive coagulation may occur, causing excessive drainage of water during tofu molding, resulting in hard tofu that is less palatable, and increasing the cost of tofu production, thereby reducing profitability.

[0055] In one embodiment of the present application, the immersion time may be 12 to 22 hours, specifically 18 to 20 hours, but is not limited thereto.

[0056] If the soaking time is longer than the above range, the soybeans may not be crushed properly and the level of eluted protein may be low, resulting in poor tofu production. If the soaking time is too long, the soybeans may start to germinate, making the soybeans unsuitable for tofu production.

[0057] In one embodiment of the present application, the heating temperature may be 95°C to 105°C, specifically, about 100°C, but is not limited thereto.

[0058] When the heating temperature is within the above temperature range, tofu with desirable properties can be produced. If the temperature is outside this range, if the temperature is too low, the thermal denaturation of proteins does not occur sufficiently, and tofu with desirable properties cannot be produced, whereas if the temperature is too high, the proteins become insolubilized, and tofu with desirable properties cannot be produced.

[0059] In the present invention, other auxiliary ingredients such as salt, sauces, spices, herbs and other botanicals can be added to impart additional flavor to the tofu. [Example]

[0060] The present application will be described in more detail below through experimental examples. However, the following examples are merely preferred embodiments for illustrating the present application, and are not intended to limit the scope of the present application. Meanwhile, technical matters not described in this specification can be fully understood and easily performed by those of ordinary skill in the technical field of the present application or a similar technical field.

[0061] Example 1. Preparation of coagulant for tofu production The tofu coagulants of Examples 1-1 to 1-8 and Comparative Example 1-1 were produced according to the blending ratios shown in Table 1 below.

[0062] [Table 1]

[0063] [Example 1-1] 53 g of a prepared seawater magnesium chloride solution, which is a fast-acting coagulant, 42 g of macadamia nut oil, and 5 g of perilla oil were placed in a mixing vessel and stirred and mixed while maintaining the temperature of the mixing vessel at 70°C to prepare a coagulant for tofu production.

[0064] [Example 1-2] 55g of a prepared seawater magnesium chloride solution, which is a fast-acting coagulant, 40g of macadamia nut oil, and 5g of perilla oil were placed in a mixing vessel and stirred and mixed while maintaining the temperature of the mixing vessel at 70°C to prepare a coagulant for tofu production.

[0065] [Examples 1-3] A coagulant for tofu production was prepared by adding 55 g of a prepared seawater magnesium chloride solution, 5 g of macadamia nut oil, 5 g of perilla oil, and 35 g of rice bran oil to a mixing vessel and stirring and mixing while maintaining the temperature of the mixing vessel at 70°C.

[0066] [Examples 1-4] A coagulant for tofu production was prepared by adding 55 g of a prepared seawater magnesium chloride solution, 10 g of macadamia nut oil, 5 g of perilla oil, and 30 g of rice bran oil to a mixing vessel and stirring and mixing the mixture while maintaining the temperature of the mixing vessel at 70°C.

[0067] [Examples 1-5] A coagulant for tofu production was prepared by adding 55 g of a prepared seawater magnesium chloride solution, 21.25 g of macadamia nut oil, 2.5 g of perilla oil, and 21.25 g of rice bran oil to a mixing vessel and stirring and mixing while maintaining the temperature of the mixing vessel at 70°C.

[0068] [Examples 1-6] A coagulant for tofu production was prepared by adding 55 g of a prepared seawater magnesium chloride solution, 31.25 g of macadamia nut oil, 2.5 g of perilla oil, and 11.25 g of rice bran oil to a mixing vessel and stirring and mixing while maintaining the temperature of the mixing vessel at 70°C.

[0069] [Examples 1-7] A coagulant for tofu production was prepared by adding 55 g of a prepared seawater magnesium chloride solution, 20 g of macadamia nut oil, 5 g of perilla oil, and 20 g of rice bran oil to a mixing vessel and stirring and mixing the mixture while maintaining the temperature of the mixing vessel at 70°C.

[0070] [Examples 1-8] A coagulant for tofu production was prepared by adding 55 g of a prepared seawater magnesium chloride solution, 30 g of macadamia nut oil, 5 g of perilla oil, and 10 g of rice bran oil to a mixing vessel and stirring and mixing while maintaining the temperature of the mixing vessel at 70°C.

[0071] [Comparative Example 1-1] 50 g of a prepared seawater magnesium chloride solution, which is a fast-acting coagulant, and 50 g of rice bran oil were placed in a mixing vessel and stirred and mixed while maintaining the temperature of the mixing vessel at 70° C. to prepare a coagulant for tofu production.

[0072] Example 2. Confirmation of emulsion stability of coagulants used in tofu production The emulsion stability of the tofu coagulants prepared in Example 1-2 was examined. Specifically, the tofu coagulants were left in a refrigerator (below 10°C) and at room temperature (below 20°C) for 14 days or more, and then the emulsion stability was examined.

[0073] To confirm emulsion stability, 1 L of sample was sampled and measured using a DV-E Viscometer (rotational viscometer, Brookfield) at room temperature (15°C to 25°C) with a 63 spindle and 2.0 rpm.

[0074] As a result, as shown in Figure 1, it was confirmed that excellent emulsion stability was maintained for about 7 days when the target viscosity was between 26,000 cP and 12,000 cP. Therefore, it was confirmed that the tofu coagulant of the present invention can be used for up to 7 days after production.

[0075] Example 3. Tofu production using a tofu coagulant Tofu was produced using the tofu coagulant produced in Example 1.

[0076] Example 3-1. Soybean selection In order to select soybeans suitable for tofu production, the weight of 100 kernels, particle size and protein content were measured using the following methods.

[0077] - The 100-grain weight was measured by weighing 100 soybeans. - Particle size was measured by passing 100 soybeans through a 5.6mm or 8.0mm mesh screen. Grain size (%) = total weight (g) / equivalent weight (g) * 100% - Crude protein content was measured in triplicate on 300 g samples using a component analyzer (Infratec 1241, FOSS Tecator, Hogenas, Sweden).

[0078] As a result, it was confirmed that when soybeans with a 100-kernel weight of 18g to 26g, soybeans with a particle size of 5.6mm or more and 8.0mm or less that account for 90% or more by weight of 100 kernels, and soybeans with a crude protein content of 21% to 37% are used, it is possible to produce soft tofu with a smooth surface, little drainage, and uniformly coagulated tofu.

[0079] Example 3-2. Tofu production using a tofu coagulant Tofu was produced using the soybeans selected in Example 3-1 and the tofu coagulant produced in Example 1.

[0080] Specifically, the soybeans selected in Example 3-1 were washed and then soaked in purified water at room temperature for 12 hours or more to swell. The soaked soybeans were crushed into small pieces in a grinder while water was gradually added, and then heated to 100°C to remove the fishy odor and eluate the proteins. After heating, the soy milk was filtered through a cotton cloth to separate the soy milk into soy milk and okara. The soy milk at 70°C to 75°C was stirred in a homogenizing mixer (Primix Corporation, Japan), and the tofu coagulants prepared in Example 1 (Examples 1-1 to 1-8 and Comparative Example 1-1) were added. 30 to 40 minutes after the addition of the coagulants, the coagulated pure tofu was poured into a frame, pressed, and molded to produce tofu.

[0081] Example 4. Sensory evaluation of tofu The tofu produced in Example 3 was subjected to a sensory evaluation.

[0082] Specifically, 30 trained expert panelists were asked to taste the samples and evaluate the intensity and preference of the savory flavor. After each sample evaluation, they rinsed their mouths with water and waited one minute before evaluating the next sample. The higher the preference or intensity, the closer to 9 points they were given a score.

[0083] [Table 2]

[0084] As a result, as shown in Table 2, it was confirmed that the lower the content of rice bran oil and the higher the content of perilla oil and macadamia nut oil, the higher the preference and taste for the savory taste of tofu. Therefore, it was confirmed that the coagulant composition with the above blending ratio has a relatively excellent sensory preference for enhancing the savory taste of tofu.

[0085] In addition, a comparative evaluation of the sensory quality of the tofu produced using the coagulant of Example 1-2 produced in Example 3 was conducted with that of commercially available tofu (coagulant: prepared seawater magnesium chloride, safflower oil, macadamia nut oil).

[0086] Specifically, 30 trained experts were asked to taste the samples and then evaluate the intensity and preference of the savory flavor. After each sample evaluation, they rinsed their mouths with water and waited one minute before evaluating the next sample. The higher the preference or intensity, the closer to 5 points they were given a score.

[0087] [Table 3]

[0088] As a result, as shown in Table 3, the tofu produced in Example 3 using the coagulant of Example 1-2 showed high overall taste preference, physical property preference, and product preference, and the savory flavor intensity was lower than that of commercially available tofu, but the preference was even better. Therefore, it was confirmed that the coagulant composition with the above blending ratio has a relatively excellent sensory preference in enhancing the savory flavor of tofu.

[0089] From the above description, those skilled in the art to which the present application pertains will understand that the present application may be embodied in other specific forms without changing the technical spirit or essential characteristics thereof. In this regard, it should be understood that the above-described embodiments are merely illustrative and not limiting. The scope of the present application should be interpreted as including within the meaning and scope of the claims below, and any modifications or variations derived from the equivalent concepts thereof, rather than the above detailed description.

Claims

1. A coagulant for producing tofu, comprising 20 to 50% by weight of macadamia nut oil, 1 to 10% by weight of perilla oil, and 15 to 79% by weight of a fast-acting coagulant, wherein the fast-acting coagulant is selected from the group consisting of magnesium chloride, bittern containing magnesium chloride, seawater, concentrated seawater, prepared seawater, magnesium chloride, calcium chloride, and lactic acid.

2. The tofu coagulant according to claim 1, wherein the viscosity of the tofu coagulant is 12,000 cP to 26,000 cP.

3. sorting soybeans; soaking and swelling the selected soybeans; grinding the swollen soybeans, heating the soybeans, and filtering the soybeans to produce soy milk; 3. A method for producing tofu, comprising the step of adding the coagulant according to claim 1 or 2 to the soy milk produced and stirring the mixture to coagulate the soy milk.

4. The method according to claim 3, wherein the selected soybeans have a 100-grain weight (weight of 100 soybeans) of 10 g to 35 g.

5. The method according to claim 3, wherein the selected soybeans have a particle size of 4.5 mm to 9.0 mm.

6. The method according to claim 3, wherein the selected soybeans have a crude protein content of 15% to 45%.

7. The method of claim 3, wherein the coagulating agent in the coagulation step is added in an amount of 0.1 to 5.0% by weight.

8. The method according to claim 3, wherein the immersion time is 12 to 22 hours.

9. The method according to claim 3, wherein the heating temperature is 95°C to 105°C.

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