CN1430909A - Mfg. method of soya-bean milk and bean curd - Google Patents
Mfg. method of soya-bean milk and bean curd Download PDFInfo
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- CN1430909A CN1430909A CN02119701A CN02119701A CN1430909A CN 1430909 A CN1430909 A CN 1430909A CN 02119701 A CN02119701 A CN 02119701A CN 02119701 A CN02119701 A CN 02119701A CN 1430909 A CN1430909 A CN 1430909A
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- soya
- bean milk
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- soybean residue
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- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 4
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 4
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Images
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/33—Removing undesirable substances, e.g. bitter substances using enzymes; Enzymatic transformation of pulses or legumes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/40—Pulse curds
- A23L11/45—Soy bean curds, e.g. tofu
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y203/00—Acyltransferases (2.3)
- C12Y203/02—Aminoacyltransferases (2.3.2)
- C12Y203/02013—Protein-glutamine gamma-glutamyltransferase (2.3.2.13), i.e. transglutaminase or factor XIII
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
- C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
- C12Y302/01004—Cellulase (3.2.1.4), i.e. endo-1,4-beta-glucanase
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/218—Coagulant
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Abstract
The invention provids a process for producing improved soy milk and bean curd is characterized in adding water, cellulase and pectinase to bean dregs generated from the manufacture of soy milk and bean curd with high protein bean products, such as soy milk or bean curd, finely pulverizing the mixture thereof and carrying out enzyme reaction to obtain bean dregs with high plant fibre, or bean curd containing bean dregs, using them in conventional process for producing soy milk and bean curd to provide soy milk and bean curd with an excellent taste and flavor, higher nutrients.
Description
Technical field
The present invention relates to have the soya-bean milk of nutritional labeling of improvement and the manufacture method of bean curd, in more detail, relate to use the soya-bean milk that adds the abundant soybean residue slurry of the cellulosic that contains cellulase and pectase and obtain in the soybean residue of excessive generation in the manufacture process of soya-bean milk and bean curd and the manufacture method of bean curd.
Prior art
Soya-bean milk and bean curd etc. are the high protein source with soybean as the food of raw material, can solve the problem that is produced by picked-ups such as meats, are the vegetable foods of being gazed at recently therefore.Manufacture method as this food, usually through soybean being implemented successively the attrition process and the heating process of water impregnating process, machinery, then, after enforcement mechanical compress process obtains full soya-bean milk, it is concentrated, add food additives and obtain soya-bean milk, or in full soya-bean milk, add chemistry or biological coagulating agent, obtain bean curd by solidifying.When using so conventional manufacture method, grind or heating process in the poor and cellulosic of unseparated protein etc. be called soybean residue, effectively utilized again as the feed of domestic animal etc. usually, but lacked practicality.
Therefore proposed, in order to reduce the generating capacity of soybean residue, the invention of field soybean residue in various fields.Disclose with soybean or soybean residue as raw material, be immersed in the water, Yi Bian after one side water filling, the slurry that grinds carried out high temperature sterilization, under high pressure homogenize, and then it is used further in the full soya-bean milk, make the method (No. the 75060th, Korea S's special permission login) of high cellulosic bean curd; Make and in the soybean residue that homogenizes, mix soya-bean milk, cow's milk or egg and the fiber bean curd of solidification forming and only make the soybean residue that homogenizes carry out solidification forming, do not have the manufacture method (Korea S's special permission discloses 91-19529 number) of the fiber bean curd of soybean residue sense; The soybean residue that obtains when the use soybean is made soya-bean milk carries out high steam to be handled, from ア ス Le ペ Le ギ Le ス コ ガ-complex cellulase in hydrolysis takes place after, use centrifugation to obtain the manufacture method (No. the 75060th, Korea S's special permission login) of the soya-bean milk of the high soybean residue slurries of nutrient composition content such as protein; After will giving birth to the beans peeling, grinding pulverizing, by making the manufacture method (Korean laid-open 94-13361 number) that bean curd reduces the generating capacity of soybean residue; Soy meal dipping with dried state is pulverized down expands, and pulverizes and makes bean curd, makes the method (Korea S's special permission discloses 89-9302 number) of the bean curd that does not lose nutritional labeling thus; Drop into soybean in the pulverizer and soybean residue uses ultrasonic generator to carry out pre-treatment together, squeeze and be shaped and obtain the manufacture method (Korea S's special permission discloses 85-934 number) of the dried bean curd of porous matter, etc.
Though these have all disclosed the manufacture method of the generating capacity that is used to reduce soybean residue, utilize machinery to grind or other miniaturization, homogenize, can not expect that the generating capacity of soybean residue reduces significantly.Therefore in these methods, the decomposition of the cellulosic composition of soybean residue is inadequate, has the problem of the quality aspect deteriorations such as taste, fragrance, sense of food, color sensation of goods.Even under the situation of carrying out the enzyme processing,,, be difficult to reduce significantly the generating capacity of soybean residue so cellulosic compositions such as pectin can not decompose fully because only use cellulase.
Many existing method for making bean-curd, because same reason, the productivity ratio of practicability and commercial base is low, thereby does not have commercialization at home at present.
The inventor carries out deep research repeatedly, and the result finds the soya-bean milk that can reduce a large amount of bean curd quantity of slag that take place when making soya-bean milk and bean curd significantly and the manufacture method of bean curd, finishes the present invention thereby reach.
Summary of the invention
The object of the present invention is to provide the amount that reduces the soybean residue that takes place when making soya-bean milk and bean curd significantly, by the effectively utilization again of soybean residue, make the high soya-bean milk of cellulosic content and the method for bean curd simultaneously.
In order to achieve the above object, the invention provides the manufacture method of the high soybean residue slurry of cellulosic content, it is characterized in that, add water in the soybean residue that in the process of making soya-bean milk or bean curd, generates and contain cellulase (Korea S ロ Star シ ユ corporate system) simultaneously and the catabolic enzyme of pectase (Korea S ロ Star シ ユ corporate system), in liquid, it is carried out the broken processing of micro mist of machinery on one side, Yi Bian carry out enzyme reaction.
In addition, the present invention also provides the manufacture method of soya-bean milk and bean curd, it is characterized in that, re-uses above-mentioned soybean residue slurry in the manufacturing of soya-bean milk and bean curd.
Brief description of drawings
Fig. 1 utilizes separation of emulsions to form the process drawing of soybean residue slurry, full soya-bean milk, soya-bean milk and bean curd.
Fig. 2 utilizes to boil the process drawing that the soya-bean milk mode forms soybean residue slurry, full soya-bean milk, soya-bean milk and bean curd.
Fig. 3 utilizes the raw soya-bean milk mode to form the process drawing of soybean residue slurry, full soya-bean milk, soya-bean milk and bean curd.
The concrete mode that carries out an invention
The manufacture method of soybean residue slurry of the present invention can also comprise, adds the protein cross desmoenzyme, the stage of carrying out enzyme reaction in the high soybean residue slurry of the string content that utilizes above-mentioned manufacture method to obtain.
In addition, in the manufacture method of soybean residue slurry of the present invention, further use protein decomposition enzyme, carbohydrate-splitting enzyme, solid shape protein and other solid decomposition that forms branch by not liquefying provide improved soybean residue slurry.In addition, in the method for the invention, use the cellulosic catabolic enzyme separately, perhaps can also comprise the catabolic enzyme that in this protein decomposition enzyme, adds protein and other compositions again, after carrying out enzyme reaction, in reactant, add protein cross desmoenzyme, the selection course of carrying out enzyme reaction.
In addition, the invention provides the manufacture method of soya-bean milk, it is characterized in that, in the soybean residue that in the process of making soya-bean milk or bean curd, generates, add water, must comprise the catabolic enzyme of cellulase and pectase, in liquid carry out mechanical crushing and handle on one side, carry out enzyme reaction on one side and make the soybean residue slurry, then add being blended in the soya-bean milk that generates in the manufacture process of above-mentioned soya-bean milk or bean curd, make the high full soya-bean milk of cellulosic content.At this moment, so-called full soya-bean milk is meant mixing tofu slag slurry in the soya-bean milk that only contains the protein component that obtains in said process, contains the soya-bean milk of nutrient components of soybean fully.
And, the method of the full soya-bean milk of manufacturing as other can comprise: replace soybean residue, can use with soybean carry out water impregnating process, attrition process and heating process handle and obtain boil beans or peeling grinds the raw soya-bean milk that obtains, after carrying out the enzyme processing under the situation of using this raw soya-bean milk, the process that heats, cools off.
In the method for the invention, the catabolic enzyme of cellulosic catabolic enzyme and protein and other compositions, weight with respect to the soybean of dropping into, add 0.5～3.0 weight %, preferably add 0.8～1.8 weight %, 20～60 ℃, be preferably in 50 ℃ and handled 30～90 minutes down, preferably handled 40～50 minutes.In addition, in the reaction of preceding process, with 0.1～2.0 weight %, preferably add the protein cross desmoenzyme with 0.7～1.5 weight %, 40～60 ℃, be preferably in and carried out best 10～15 minutes enzyme reaction under 50 ℃ 7～20 minutes.
Enzyme reaction among the present invention, if use colloid mill (Korea S's comprehensive mechanical system, goods name: コ Le マ ミ Le) carry out agitation cycle, for taste, the sense of food that can improve goods, the stabilisation of protein component, the trehalose (サ Application ヤ Application ゼ ネ Star Network ス corporate system) of non-reducing sugar is added in hope.At this, the relative response thing, trehalose can add with the amount of 1～5 weight %.
The cellulosic catabolic enzyme of Shi Yonging in the method for the invention, be that the string tissue is resolved into the low known enzyme that divides subbundle, can enumerate such macromolecule insoluble plant cellulosics such as making the pectin that is included in the soybean residue, cellulose, hemicellulose as an example and resolve into low molecular pectase, cellulase, hemicellulase (Korea S ロ Star シ ユ corporate system) etc.
Catabolic enzyme as protein, trace adds protease (Korea S ロ Star シ ユ corporate system) and as the lipase of lipid catabolic enzyme, as the amylase (Korea S ロ Star シ ユ corporate system) of carbohydrate-splitting enzyme etc., make the insoluble protein and the such solid shape of other cell membrane that are present in the insoluble substance divide decomposition, can take place and to dissolve.
As the protein cross desmoenzyme, mainly can enumerate TGase (Korea S ロ Star シ ユ corporate system), this kind of enzyme has the function that makes the soybean residue handled and protein that crosslinked combination take place.Consequently, the proteinaceous tissue of resulting bean curd is strengthened, and stability improves, and when certain elasticity, good sense of food and quality are arranged, gives good water-retaining property, brings and covers the effect that soybean is smelly, soybean residue is smelly.
In the present invention, especially by adding the broken processing of micro mist of machinery in the enzyme reaction in liquid, the surface area of the solid shape powder of soybean residue is increased, its result can promote enzyme reaction, reaction time is shortened, and the soya-bean milk that is formed by the miniaturization of the solid content soybean residue of the broken processing of micro mist of following machinery or the quality of bean-curd product become good especially.
In addition, the invention provides the manufacture method of soya-bean milk or bean curd, it is characterized in that, in the soybean residue that in the process of making the soy food product as soya-bean milk and bean curd, generates, the enzyme that adds water, cellulosic catabolic enzyme, protein and other compositions are decomposed, in liquid, it is carried out the broken processing of micro mist of machinery on one side, after carrying out enzyme reaction on one side, then add and be blended in the soya-bean milk that generates in the common manufacture process, and obtain full soya-bean milk, to wherein adding additive, make soya-bean milk, perhaps add and mix coagulating agent, make bean curd.
The manufacture method of bean curd can comprise, after the enzyme reaction of using cellulosic catabolic enzyme and protein decomposition enzyme, adds the process that the protein cross desmoenzyme carries out enzyme reaction in reactant.Especially, when such enzyme reaction,, also can improve enzyme reaction efficient significantly by carrying out the fine resolution process of machinery.
And then, in the manufacture method of various existing soya-bean milk and bean curd, replace soybean residue, can with direct water retting soybean process, mechanical attrition process and heating process handle and obtain boil the living beans that grind processing after beans or the peeling, in the case, as required, can import heating, cooling procedure after the enzyme reaction.Directly using in the manufacture method of soybean, the condition of various enzyme reactions, the manufacture method of starching with above-mentioned soybean residue is identical, when the fine pulverization process of machinery, the granularity of soybean residue is reached below the 100 μ m.
The terminal stage that bean curd of the present invention is made is abideed by the conventional method for making bean-curd that uses fat, amino acid etc., additive additional process in full soya-bean milk.In addition, in the final occasion of making bean curd, comprise and add common bean curd manufacturing such as calcium sulfate, magnesium chloride ( ジ Application industry corporate system) with coagulating agent or food additive, the process that full soya-bean milk is finally solidified.
The specific embodiment
Below, illustrate in greater detail the present invention according to following embodiment.But following embodiment illustrates the present invention, and does not limit the scope of the invention.Embodiment 1: utilize separation of emulsions to make the soybean residue slurry
In 30L water, add the 10kg soybean, flooded 12～15 hours, then,,, after 7 minutes, carry out separation of emulsions, obtain 45L soya-bean milk and 15kg soybean residue 105 ℃ of heating Yi Bian carry out the processing that grinds of machinery Yi Bian add 20L cold water.
The soybean residue that obtains is put into the material liquid accepting groove of colloid mill, in groove, adds 15L water, be adjusted to 50 ℃ of temperature after, add the enzymatic mixture 150g that equivalent contains pectase, cellulase as the cellulosic catabolic enzyme, make the mix suspending thing.
Make this mix suspending thing remain on 50 ℃, utilize the enzyme reaction of above-mentioned various enzymes simultaneously and utilize the mechanical crushing of colloid mill to handle, and make between material liquid accepting groove and the colloid mill on one side agitation cycle takes place, handled 45 minutes on one side, then, 80 ℃ of heating 7 minutes, make enzyme deactivation, cool off then, make 30L soybean residue slurry (with reference to Fig. 1).Embodiment 2: utilize separation of emulsions to make the soybean residue slurry
In 30L water, add the 10kg soybean, flood after 12～15 hours,,, after 7 minutes, carry out separation of emulsions, obtain 45L soya-bean milk and 15kg soybean residue 105 ℃ of heating Yi Bian carry out the processing that grinds of machinery Yi Bian add 20L cold water.
The soybean residue that obtains is put into the material liquid accepting groove of colloid mill, in groove, adds 15L water, be adjusted to 50 ℃ after, the weight ratio of adding with 3: 2: 1 contains cellulase, pectase, diastatic enzymatic mixture 180g, makes the mix suspending thing.
Make above-mentioned mix suspending thing remain on 50 ℃, utilize the enzyme reaction of above-mentioned various enzymes simultaneously and utilize the mechanical crushing of colloid mill to handle, and make between material liquid accepting groove and the colloid mill on one side agitation cycle takes place, handled 45 minutes on one side, then, 80 ℃ of heating 7 minutes, make enzyme deactivation, make 30L soybean residue slurry.In the soybean residue slurry that obtains, add mixing 150g TGase as the protein cross desmoenzyme, after 12 minutes, finally make the soybean residue slurry 50 ℃ of reactions.
The soybean residue slurry that utilizes said method to obtain keeps the granularity of 70～120 μ m, according to 10 organoleptic test important officials' sense result of the test, shown in following table 1, shows good result aspect sense of food and fragrance.
Table 1
Embodiment 3: utilize separation of emulsions to make the soybean residue slurry
| Project | Well | Common | Difference | Meter |
| Food flavor | ????6 | ????4 | ????0 | ????10 |
| Fragrance | ????4 | ????5 | ????1 | ????10 |
In 30L water, add the 10kg soybean, flood after 12～15 hours,,, after 7 minutes, carry out separation of emulsions, obtain 45L soya-bean milk and 15kg soybean residue 105 ℃ of heating Yi Bian carry out the processing that grinds of machinery Yi Bian add 20L cold water.
The soybean residue that obtains is put into the material liquid accepting groove of colloid mill, in groove, adds 15L water, be adjusted to 50 ℃ after, add with 2: 2: 1: the enzymatic mixture 170g that 1 weight ratio contains cellulase, pectase, amylase, protease, make the mix suspending thing.
Make above-mentioned mix suspending thing remain on 50 ℃, utilize the enzyme reaction of above-mentioned various enzymes simultaneously and utilize the mechanical crushing of colloid mill to handle, and make between material liquid accepting groove and the colloid mill on one side agitation cycle takes place, handled 45 minutes on one side, then, 80 ℃ of heating 7 minutes, make enzyme deactivation, make 30L soybean residue slurry.In the soybean residue slurry that obtains, add mixing 120g TGase as the protein cross desmoenzyme, after 12 minutes, finally make the soybean residue slurry 60 ℃ of reactions.Embodiment 4: utilize the full soya-bean milk of separation of emulsions manufacturing
After the soybean residue slurry mixing that soybean residue slurry that the manufacture method of utilizing the foregoing description 1 is obtained and 45L obtain with general manufacture process, filter removal impurity, make the full soya-bean milk of 80L.Embodiment 5: utilize the full soya-bean milk of separation of emulsions manufacturing
In the soybean residue slurry that utilizes the foregoing description 2 to obtain, add and mix the 500g trehalose, after 12 minutes, finally make 35L soybean residue slurry 60 ℃ of reactions.After wherein adding the common soya-bean milk of mixing 45L again, filter removal impurity, make the full soya-bean milk of 80L (with reference to Fig. 1).
Analytical method according to Korean foods worker allusion quotation is analyzed the full soya-bean milk that utilizes above-mentioned manufacture method to obtain, the soybean residue slurry of embodiment 3 and the composition of common soya-bean milk, and it the results are shown in the table 2.
Table 2
Embodiment 6: the soya-bean milk that uses the full soya-bean milk that is formed by separation of emulsions
| Analysis project | Full soya-bean milk (g) | Soybean residue slurry (g) | Soya-bean milk (g) |
| Moisture | ????87.4 | ????87.4 | ????88.1 |
| Protein | ????4.6 | ????3.7 | ????5.9 |
| Pectin | ????0.12 | ????0.41 | ????0.02 |
| Other string matter | ????1.7 | ????3.5 | ????0.2 |
| Lipid | ????2.7 | ????2.5 | ????3.5 |
| Saccharic | ????2.6 | ????4.7 | ????1.9 |
| Compound sugar | ????0.34 | ????0.25 | ????0.65 |
| Ash content | ????0.4 | ????0.5 | ????0.5 |
In the full soya-bean milk that the manufacture process with the foregoing description 4 obtains, add good amino acid, fat and the flavouring agent of sense of food, make soya-bean milk thus.Embodiment 7: the bean curd that uses the full soya-bean milk that is formed by separation of emulsions
In the full soya-bean milk that the manufacture process with the foregoing description 4 obtains, add and mix TGase and the 500g trehalose of 150g as the protein cross desmoenzyme, 60 ℃ the reaction 12 minutes after, add mixing 250g magnesium chloride as coagulating agent, cool off then, make 265 (1 is equivalent to 300g) bean curd (soft bean curd).Again it is squeezed shaping and make hard bean curd.
The sense result of the test of the bean curd (soft bean curd) that utilizes present embodiment to make is shown respectively in table 4, and the result who analyzes according to the analytical method of the Korean foods worker's allusion quotation in the table 3.
Table 3
| Project | Well | Common | Difference | Meter |
| Color and luster | ????4 | ????6 | ????0 | ????10 |
| Fragrance | ????5 | ????4 | ????1 | ????10 |
| Food flavor | ????6 | ????4 | ????0 | ????10 |
| Sense of food | ????7 | ????2 | ????1 | ????10 |
| Meter | ????22 | ????16 | ????2 | ????40 |
Table 4
Embodiment 8: the bean curd that uses the full soya-bean milk that is formed by separation of emulsions
| Analysis project | The soft bean curd (g) of embodiment 7 | Soft bean curd (g) in the past |
| Moisture | ????88.2 | ????89.6 |
| Protein | ????4.1 | ????5.0 |
| Pectin | ????0.21 | ????0 |
| Other string matter | ????2.8 | ????0 |
In the full soya-bean milk that the manufacture process with the foregoing description 5 obtains, after interpolation mixes the 250g magnesium chloride as coagulating agent, cool off, make 265 (1 is equivalent to 300g) bean curd (soft bean curd).Again its squeezing is shaped, makes hard bean curd.Embodiment 9: from boiling the full soya-bean milk of beans manufacturing
In 25L water, add the 10kg soybean, flood after 12～15 hours, Yi Bian add 15L cold water, carry out the processing that grinds of machinery on one side,, form and boil beans 105 ℃ of heating 7 minutes, add the enzymatic mixture 150g that equivalent volumes contains pectase and cellulase at 50 ℃ then, be modulated into the mix suspending thing.
Above-mentioned mix suspending thing is put into the material liquid accepting groove of colloid mill, make and carry out 40 minutes agitation cycle between material liquid accepting groove and the colloid mill, make 50L and boil soya-bean milk, make full soya-bean milk (with reference to Fig. 2) thus.Embodiment 10: from giving birth to the full soya-bean milk of beans manufacturing
After 10kg soybean peeling processing, carry out the fine pulverizing of machinery, add the water 65L of 40 ℃ of mixing and the enzymatic mixture 400g that equivalent contains pectase and cellulase, make the mix suspending thing.Carry out reaction in 50 minutes,, cool off after 7 minutes 105 ℃ of heating again, just make full soya-bean milk (with reference to Fig. 3).Embodiment 11 uses from the full soya-bean milk that boils beans and makes bean curd and soya-bean milk
In the full soya-bean milk that the manufacture method with the foregoing description 9 obtains, add and mix 25L water and 150g TGase, 50 ℃ carry out enzyme reaction in 10 minutes after, add mixing 230g magnesium chloride as coagulating agent, cool off then, make 250 (1 is equivalent to 300g) bean curd (soft bean curd).Again its squeezing is shaped, makes hard bean curd.
An amount of interpolation is used for the improved amino acid of sense of food and fatty, flavouring agent in the full soya-bean milk that obtains with above-mentioned manufacture process, makes soya-bean milk.Embodiment 12: use the full soya-bean milk of spontaneous beans to make bean curd and soya-bean milk
In the full soya-bean milk that the manufacture method with the foregoing description 10 obtains, add to mix the 400g TGase, 50 ℃ carry out enzyme reaction in 10 minutes after, add as coagulating agent and to mix the 230g magnesium chloride, cool off then, make 250 (1 is equivalent to 300g) bean curd (soft bean curd).Again its squeezing is shaped and makes hard bean curd.
An amount of interpolation is used for the improved amino acid of sense of food and fatty, flavouring agent in the full soya-bean milk that obtains with above-mentioned manufacture process, makes soya-bean milk.
Soya-bean milk and bean curd according to method of the present invention obtains contain nutrient components of soybean fully.Therefore, aspect nutrient components of soybean, compare, keep the advantage in the nutrition with the common soya-bean milk or the bean curd that only constitute by protein component.
For example, contain the low molecular string matter of resolving into of volume, contain by soybean residue and effectively utilize the mineral matter that produces, various plant nutrient ingredients again.Especially, by the crosslinked desmoenzyme of mixed protein in soybean residue, can produce good soya-bean milk of fragrance, food flavor and sense of food or bean curd.
Claims (17)
1, the manufacture method of soybean residue slurry, it is characterized in that, in the soybean residue that in the process of making soya-bean milk or bean curd, generates, add water and the enzymatic mixture that must contain cellulase and pectase, in liquid, carry out the fine pulverization process of machinery on one side, carry out enzyme reaction on one side, make the high soybean residue slurry of cellulosic content.
2, the manufacture method of soybean residue according to claim 1 slurry is characterized in that, above-mentioned enzymatic mixture also contains more than one the catabolic enzyme of selecting from the group that hemicellulase, amylase, protease and composition thereof are formed.
3, the manufacture method of soybean residue slurry according to claim 1 is characterized in that, adds above-mentioned enzymatic mixture with the amount of 0.5～3.0 weight %, 20～60 ℃ of enzyme reactions in following 30～90 minutes.
4, the manufacture method of soya-bean milk is added the mixed food additive in the soybean residue slurry that its method according to claim 1～3 that is included in obtains.
5, the manufacture method of bean curd, add in the soybean residue slurry that its method according to claim 1～3 that is included in obtains and contain with the mixture of TGase as the protein cross desmoenzyme of necessary composition, after carrying out enzyme reaction, be added in the soya-bean milk that generates in the manufacture process of above-mentioned soya-bean milk or bean curd, and then add and mix coagulating agent.
6, method for making bean-curd according to claim 5 is characterized in that, adds the protein cross desmoenzyme with the amount of 0.1～2.0 weight %, carries out enzyme reaction in 7～20 minutes at 40～60 ℃.
7, the manufacture method of soya-bean milk, it is characterized in that, in the soybean residue that in the process of making soya-bean milk or bean curd, generates, add water and the enzymatic mixture that must contain cellulase and pectase, in liquid carry out mechanical pulverization process on one side, carry out enzyme reaction on one side, manufacturing soybean residue slurry, then, add being blended in the soya-bean milk that generates in the manufacture process of above-mentioned soya-bean milk or bean curd, make the high soya-bean milk of cellulosic content.
8, the manufacture method of soya-bean milk according to claim 7 is characterized in that, above-mentioned enzymatic mixture also contains the catabolic enzyme of selecting from the group that hemicellulase, amylase, protease and composition thereof are formed.
9, the manufacture method of soya-bean milk according to claim 7 is characterized in that, adds above-mentioned enzymatic mixture with the amount of 0.5～3.0 weight %, carries out enzyme reaction in 30～90 minutes at 20～60 ℃.
10, the manufacture method of soya-bean milk adds the food additive in the soya-bean milk that its method according to claim 7～9 that is included in obtains.
11, the manufacture method of bean curd adds in the soya-bean milk that its method according to claim 7～9 that is included in obtains and contains with TGase as protein cross desmoenzyme mixture that must composition, carry out enzyme reaction after, add the mixing coagulating agent.
12, the manufacture method of bean curd according to claim 11 is characterized in that, adds the protein cross desmoenzyme with the amount of 0.1～2.0 weight %, carries out enzyme reaction in 7～20 minutes at 40～60 ℃.
13, the manufacture method of soya-bean milk is characterized in that, order is carried out soybean water impregnating process, attrition process and heating process handle obtain boiling beans after, this is boiled beans carries out handling as each the described enzyme reaction in the above-mentioned claim 1～3.
14, the manufacture method of soya-bean milk is characterized in that, carries out carrying out heating and cooling as after each the described enzyme reaction processing in the above-mentioned claim 1～3 to soybean being carried out water retting and grinding the living beans of handling and obtaining.
15, the manufacture method of soya-bean milk, it is included in the soya-bean milk that the method for utilizing claim 13 or claim 14 obtains and adds the mixed food additive.
16, the manufacture method of bean curd, its be included in add in the soya-bean milk that the method for utilizing claim 13 or claim 14 obtains contain with the TGase be must composition protein cross desmoenzyme mixture, carry out enzyme reaction after, add the mixing coagulating agent.
17, the manufacture method of bean curd according to claim 16 is characterized in that, adds the protein cross desmoenzyme with the amount of 0.1～2.0 weight %, carries out enzyme reaction in 7～20 minutes at 40～60 ℃.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020020000651A KR20030060122A (en) | 2002-01-07 | 2002-01-07 | Processes for producing bean milk and bean curd |
| KR651/2002 | 2002-01-07 |
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| Publication Number | Publication Date |
|---|---|
| CN1430909A true CN1430909A (en) | 2003-07-23 |
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| CN02119701A Pending CN1430909A (en) | 2002-01-07 | 2002-05-14 | Mfg. method of soya-bean milk and bean curd |
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| KR (1) | KR20030060122A (en) |
| CN (1) | CN1430909A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104126669A (en) * | 2013-05-02 | 2014-11-05 | 孙学兵 | Method for increasing product yield of bean product |
| CN105594873A (en) * | 2015-12-18 | 2016-05-25 | 中国农业大学 | Preparation method of soya-bean milk |
| CN107312812A (en) * | 2017-07-11 | 2017-11-03 | 安达市旭朗生物科技有限公司 | A kind of preparation method of ox Cartilage collagen peptide |
| CN107691668A (en) * | 2017-10-31 | 2018-02-16 | 贵州沿河乌江竹园豆制品有限公司 | A kind of method that enzymatic isolation method makes full cotyledon bean curd |
| CN108967549A (en) * | 2018-09-29 | 2018-12-11 | 辽宁豆华天宝食品科技股份有限公司 | High dietary-fiber soybean milk and preparation method thereof |
| CN109198039A (en) * | 2018-11-05 | 2019-01-15 | 安徽鑫乐源食品有限公司 | A kind of preparation method of the glycan soya-bean milk rich in soluble dietary fiber |
| CN109527104A (en) * | 2019-01-14 | 2019-03-29 | 广西石埠乳业有限责任公司 | A kind of method that raw pulp method prepares soya-bean milk |
| CN112471409A (en) * | 2020-12-08 | 2021-03-12 | 南昌大学 | Preparation method of nut bean curd |
-
2002
- 2002-01-07 KR KR1020020000651A patent/KR20030060122A/en not_active Application Discontinuation
- 2002-05-14 CN CN02119701A patent/CN1430909A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104126669A (en) * | 2013-05-02 | 2014-11-05 | 孙学兵 | Method for increasing product yield of bean product |
| CN105594873A (en) * | 2015-12-18 | 2016-05-25 | 中国农业大学 | Preparation method of soya-bean milk |
| CN107312812A (en) * | 2017-07-11 | 2017-11-03 | 安达市旭朗生物科技有限公司 | A kind of preparation method of ox Cartilage collagen peptide |
| CN107691668A (en) * | 2017-10-31 | 2018-02-16 | 贵州沿河乌江竹园豆制品有限公司 | A kind of method that enzymatic isolation method makes full cotyledon bean curd |
| CN108967549A (en) * | 2018-09-29 | 2018-12-11 | 辽宁豆华天宝食品科技股份有限公司 | High dietary-fiber soybean milk and preparation method thereof |
| CN109198039A (en) * | 2018-11-05 | 2019-01-15 | 安徽鑫乐源食品有限公司 | A kind of preparation method of the glycan soya-bean milk rich in soluble dietary fiber |
| CN109527104A (en) * | 2019-01-14 | 2019-03-29 | 广西石埠乳业有限责任公司 | A kind of method that raw pulp method prepares soya-bean milk |
| CN112471409A (en) * | 2020-12-08 | 2021-03-12 | 南昌大学 | Preparation method of nut bean curd |
| CN112471409B (en) * | 2020-12-08 | 2022-05-06 | 南昌大学 | Preparation method of nut bean curd |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20030060122A (en) | 2003-07-16 |
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