KR100229010B1 - Natural coagulant for bean curd - Google Patents
Natural coagulant for bean curd Download PDFInfo
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- KR100229010B1 KR100229010B1 KR1019970009049A KR19970009049A KR100229010B1 KR 100229010 B1 KR100229010 B1 KR 100229010B1 KR 1019970009049 A KR1019970009049 A KR 1019970009049A KR 19970009049 A KR19970009049 A KR 19970009049A KR 100229010 B1 KR100229010 B1 KR 100229010B1
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- South Korea
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- tofu
- chitosan
- molecular weight
- coagulant
- chitooligosaccharide
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 43
- 239000000701 coagulant Substances 0.000 title claims abstract description 30
- 229920001661 Chitosan Polymers 0.000 claims abstract description 77
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 9
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
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- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 2
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- 238000000034 method Methods 0.000 abstract description 14
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- 239000000126 substance Substances 0.000 description 12
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- 238000002360 preparation method Methods 0.000 description 6
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 5
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- OVRNDRQMDRJTHS-FMDGEEDCSA-N N-acetyl-beta-D-glucosamine Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O OVRNDRQMDRJTHS-FMDGEEDCSA-N 0.000 description 2
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
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- 229910052943 magnesium sulfate Inorganic materials 0.000 description 2
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- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 description 1
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- 102000038379 digestive enzymes Human genes 0.000 description 1
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- 239000012153 distilled water Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
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- 238000011156 evaluation Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
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- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
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
- A23L11/05—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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
-
- 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
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/28—Oligosaccharides
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/511—Chitin, chitosan
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Dispersion Chemistry (AREA)
- Zoology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
본 발명은 식품의 기능성 신소재로 알려져 있는 키틴질로부터 키틴, 키토산을 분리, 정제하고 이를 분해하여 얻은 저분자 키토산 또는 키토올리고당을 함유하는, 천연 두부 응고제 및 이를 이용하여 두부를 제조하는 방법을 제공한다.The present invention provides a natural tofu coagulant and a method for preparing tofu using chitosan, chitosan or low molecular weight chitosan obtained by separating and purifying chitin and chitosan from chitin, which is known as a functional new material of food.
[색인어][Index]
키토산, 키토올리고당, 두부 응고제Chitosan, Chitooligosaccharide, Tofu Coagulant
Description
본 발명은 두부 제조에 사용할 수 있는 천연 응고제 및 이를 이용하여 두부를 제조하는 방법에 관한 것이다. 보다 상세하게는 본 발명은 저분자 키토산 또는 키토올리고당으로된 두부 응고제 및 이를 이용하여 두부를 제조하는 방법에 관한 것이다.The present invention relates to a natural coagulant that can be used to prepare tofu and a method of preparing tofu using the same. More specifically, the present invention relates to a tofu coagulant made of low molecular chitosan or chitooligosaccharide and a method for preparing tofu using the same.
콩은 40%의 단백질을 함유하고 있어 식물성 식품 중에서 가장 좋은 단백질 공급원이며, 콩 가공품의 인체에서의 소화율은 대단히 높아서 두부의 경우 97%, 삶은 콩의 경우 92%의 체내 흡수율을 나타낸다. 또한 콩은 우수한 영양가, 저렴한 가격, 높은 소화흡수율 등으로 인해 식물성 식품 단백질의 좋은 공급원이다. 그러나 막대한 양의 콩이 콩기름의 원료로서 이용되고 있으며 주성분인 단백질은 대부분 사료로 이용되고 있는 실정이다.Soy contains 40% protein, which is the best source of protein in plant foods, and the digestibility of soybean products is very high in humans, with 97% for tofu and 92% for boiled beans. Soybeans are also a good source of plant food protein due to their excellent nutritional value, low price, and high digestibility. However, a huge amount of soybeans are used as a raw material of soybean oil, and the main protein is mostly used as feed.
두부는 우리나라를 비롯하여 일본, 중국에서 널리 소비되고 있는 유용한 비발효 대두 제품중의 하나로서, 대두를 갈아서 수용성 성분을 뜨거운 물로 추출하여 여과한 액에 염을 가하여 응고시키거나, 또는 산에 의해 등전점에서 침전되는 성질을 이용하여 제조된 가공식품이다.Tofu is one of the useful non-fermented soybean products widely consumed in Korea, Japan, and China. The soybeans are ground, extracted with hot water, solidified by adding salt to the filtrate, or by acid. It is a processed food manufactured using the property of being precipitated.
종래 두부의 제조시에 응고제로 사용되던 염화칼슘, 황산칼슘, 글루코노락톤(glucono-δ-lactone)등의 화학응고제 제품은 다량의 불순물을 포함하고 있는데, 이들 불순물들이 그 제조공정에서 완전히 제거되지 못하며 또 두부 제조공정 중에 이들 미량의 유해물질들이 두부의 단백질과 결합하여 제거되지 않는 문제점이 있다.Chemical coagulant products, such as calcium chloride, calcium sulfate, and glucono-δ-lactone, which have been used as coagulants in the manufacture of tofu in the past, contain a large amount of impurities, and these impurities are not completely removed in the manufacturing process. In addition, there is a problem that these traces of harmful substances are not removed by binding to the tofu protein during the tofu manufacturing process.
최근에는 이러한 단점을 보완하기 위해 글루콘산칼슘을 응고제로 사용하고 있으나 이 역시 화학적 응고제의 일정이다. 또 천연 응고성 소재로서 키토산이 사용될 수 있으나 이는 고분자로서 다량의 첨가가 요구되고 키토산의 점성때문에 탈수 성형이 제대로 이루어지지 않는 문제가 있다. 키토산을 분해하면 분자량 약 1만 이하의 저분자 키토산 또는 키토올리고당으로 분해되는데, 이 저분자 키토산 또는 키토올리고당을 두부 응고제로 사용하고자 하는 시도는 아직 이루어지지 않고 있다.Recently, calcium gluconate is used as a coagulant to compensate for this disadvantage, but this is also a schedule of chemical coagulant. In addition, chitosan may be used as a natural coagulant material, but it requires a large amount of addition as a polymer and there is a problem in that dehydration is not performed properly due to the viscosity of chitosan. When chitosan is decomposed, it is decomposed into low molecular weight chitosan or chitooligosaccharide having a molecular weight of about 10,000 or less, and attempts to use the low molecular weight chitosan or chitooligosaccharide as a tofu coagulant have not been made.
본 발명은 이러한 종래 기술의 문제점을 갖지 않는 새로운 두부 응고제를 제공하는 것을 목적으로 한다.The present invention aims to provide a new tofu coagulant which does not have this problem of the prior art.
본 발명은 상기 목적을 달성하기 위하여, 키토올리고당 또는 분자량 1만 이하의 저분자 키토산으로 된 두부 응고제를 제공한다.In order to achieve the above object, the present invention provides a tofu coagulant made of chitooligosaccharide or low molecular weight chitosan having a molecular weight of 10,000 or less.
제1도는 키틴 및 키토산의 화학적 구조를 보여주는 일반식이다.1 is a general formula showing the chemical structures of chitin and chitosan.
제2도는 갑각류로부터 키틴질을 얻은 과정을 보여주는 공정도이다.2 is a flow chart showing the process of obtaining chitin from crustaceans.
제3도는 키토산으로부터 효소분해방법에 의해 키토올리고당을 얻는 과정을 보여주는 공정도이다.3 is a flowchart showing a process of obtaining chitooligosaccharide from chitosan by enzymatic digestion.
제4도는 본 발명에 따른 응고제를 이용하여 두부를 제조하는 과정을 보여주는 공정이다.4 is a process showing a process of preparing tofu using the coagulant according to the present invention.
본 발명에 따르면 전술한 종래의 두부 가공식품 분야에 있어서 양적 생산성 및 질적 생산성을 높이기 위하여 사용되는 화학적 응고제의 문제점을 해결하기 위하여 천연물인 분자량 약 1만 이하의 저분자 키토산 또는 키토올리고당을 대체 응고제로 사용한다.According to the present invention, in order to solve the problem of the chemical coagulant used to increase the quantitative productivity and the qualitative productivity in the aforementioned conventional tofu processed food field, a low molecular weight chitosan or chitooligosaccharide having a molecular weight of less than about 10,000 is used as an alternative coagulant. do.
본 발명은 또한 상기 저분자 키토산 또는 키토올리고당을 응고제로 이용하여 두부를 제조하는 방법을 제공한다.The present invention also provides a method for preparing tofu using the low molecular weight chitosan or chitooligosaccharide as a coagulant.
본 발명은 또한 두부의 제조에 사용하기에 적합한, 분자량 약 1만 이하의 액상 또는 분말상의 저분자 키토산 또는 키토올리고당을 제조하는 방법을 제공한다.The present invention also provides a process for preparing low molecular weight chitosan or chitooligosaccharides in liquid or powder molecular weight up to about 10,000 that are suitable for use in the preparation of tofu.
이하, 본 발명의 실시예를 첨부 도면을 참조하여 상세히 설명하기로 한다.Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings.
키틴질은 도1에 도시되어 있는 바와 같이 아세틸글루코사민이나 글루코사민을 구성 성분으로하는 물에 불용성인 다당류이며 갑각류, 곤충류, 패류, 균류등의 세포벽이나 외피골격을 구성하는 주성분이다. 생물계에 있어서 연간 1000억톤 가량이 생성되는 섬유소 다음의 지구상에 풍부한 자원으로 알려져 있다.Chitin is a polysaccharide insoluble in water containing acetylglucosamine or glucosamine as shown in FIG. 1, and is a main component of cell walls and shells such as shellfish, insects, shellfish, and fungi. It is said to be abundant resources on earth after fiber, which generates about 100 billion tons per year in the biological system.
키틴질의 안전성은 그 분해물인 키토올리고당과 함께 이미 증명되었으며 의학적인 항암 활성이나 혈중 콜레스테롤치의 저하, 고혈압 억제, 혈당 조절, 간지방치의 조절, 면역 활성화 효과 등을 지니고 특히 중합도가 높은 키토올리고당은 응집력이 뛰어나고 항균성과 장내유용균의 생육활성 효과도 지니고 있어 여러 분야에 응용되고 있다.The safety of chitin has already been proved along with its degradation product, chitooligosaccharide, which has medical anticancer activity, lowers blood cholesterol level, suppresses hypertension, regulates blood sugar, regulates liver fat, and activates immune function. It has excellent antibacterial activity and growth activity of enterobacteriaceae, and has been applied to various fields.
키토올리고당은 키틴이나 키토산을 화학적 방법 또는 효소적 방법으로 아세틸글루코사민이나 글루코사민의 중합도가 2개부터 10개 전후가 되도록 분해시켜 얻은 것으로서 그 물성이 수용성인 것을 의미한다.Chitooligosaccharide is obtained by decomposing chitin or chitosan by chemical or enzymatic method such that the degree of polymerization of acetylglucosamine or glucosamine is from 2 to about 10, which means that the physical property is water-soluble.
본 발명의 천연 두부 응고제는 저분자 키토산 및 키토올리고당의 제조공정에 의해 제조된다. 키토올리고당은 게, 새우껍질 등에 함유된 키틴질을 도 2에 도시되어 있는 바와 같이 조원료의 분쇄, 탈염, 탈단백, 탈색조 등의 공정에 의하여 키틴 또는 키토산으로 분리, 정제하고 도3에 도시되어 있는 바와 같이 분리, 정제된 키틴 또는 키토산을 미생물 기원의 분해 효소를 이용하여 분해시켜 제조한다. 분해효소는 Bacillus sp.와 같은 세균 또는 방선균으로 유래된 것일 수 있으며, 그 종류 및 그를 이용한 분해방법은 당업계에 주지되어 있는 것을 적적하게 선정할 수 있다. 키틴 또는 키토산은 증류수에 대해 불용성이지만 저분자 키토산 및 키토올리고당은 가용성이다.The natural tofu coagulant of the present invention is prepared by a process for producing low molecular weight chitosan and chitooligosaccharide. As shown in FIG. 2, chito-oligosaccharides are separated and purified from chitin or chitosan by the process of crushing, desalting, deproteinizing, and decolorizing tanks of crude raw materials as shown in FIG. As is isolated, purified chitin or chitosan is prepared by digesting with digestive enzymes of microbial origin. The degrading enzyme may be derived from a bacterium or actinomycetes, such as Bacillus sp., And the kind and decomposition method using the same may be appropriately selected from those skilled in the art. Chitin or chitosan is insoluble in distilled water, while low molecular weight chitosan and chitooligosaccharides are soluble.
저분자 키토산 및 키토올리고당의 제조에 있어서는, 키토산을 약 1% 내지 약 4% 농도의 초산, 젖산, 구연산, 사과산, 염산, 아스코프빈산 등의 산에 약 5% 내지 10%의 농도로 녹이거나 콜로이달 수용액 상태로 만들어 37℃에서 효소를 첨가하여 키토산을 분해시키고 열처리 및 여과하여 만든다.In the preparation of low molecular weight chitosan and chitooligosaccharide, chitosan is dissolved in an acid such as acetic acid, lactic acid, citric acid, malic acid, hydrochloric acid, ascorbic acid at a concentration of about 1% to about 4%, or colo This month, the solution was made into an aqueous solution, and enzymes were added at 37 ° C. to decompose chitosan, and heat-treated and filtered.
[실시예 1] 키토산으로부터의 저분자 키토산 및 키티올리고당의 제조Example 1 Preparation of Low Molecular Chitosan and Chitioligosaccharides from Chitosan
① 저분자 키토산 및 키티올리고당 초산염의 제조① Preparation of low molecular weight chitosan and chitooligosaccharide acetate
정제된 키토산 10% 현탄액에 초산을 2.5% 되도록 첨가시켜 교반 용해시키고 효소를 이용하여 37℃에서 10시간 내지 24시간 정도 분해시켜 수용화된 저분자 키토산(분자량 10,000 이하)및 키토올리고당을 얻고 불용물은 여과하여 제거한다.To the purified chitosan 10% suspension, acetic acid was added to 2.5%, stirred and dissolved. The enzyme was digested at 37 ° C. for 10 to 24 hours to obtain a low molecular weight chitosan (molecular weight of 10,000 or less) and chitooligosaccharides. Is removed by filtration.
② 저분자 키토산 및 키토올리고당 젖산염의 제조② Preparation of low molecular weight chitosan and chitooligosaccharide lactate
정제된 키토산 10% 현탄액에 젖산을 4.5% 되도록 첨가하여 교반, 용해시키고 효소를 이용하여 37℃ 에서 10시간 내지 24시간 정도 분해시켜 수용화된 저분자 키토산(분자량 10,000 이하)및 키토산올리고당을 얻고 불용물은 여과하여 제거한다.Lactic acid was added to the purified chitosan 10% suspension to make 4.5% lactic acid, stirred and dissolved. The enzyme was digested at 37 ° C. for 10 to 24 hours to obtain an acceptable low molecular weight chitosan (molecular weight 10,000 or less) and chitosan oligosaccharides. Water is removed by filtration.
(실험예 1) 키토올리고당을 이용한 두부의 제조Experimental Example 1 Preparation of Tofu Using Chitooligosaccharide
실시예 1의 ① 및 ②로부터 얻어진 키토올리고당을 응고제로 이용하여 두부를 제조하는 공정도는 도 4에 도시되어 있다. 도 4에 도시되어 있는 바와 같이 두유에 저분자 키토산(분자량 10,000이하) 또는 키토올리고당을 두유에 대해서 0.1% 내지 50% 정도 첨가하여 응고시키고 탈수, 성형하여 두부를 제조한다.A process diagram for preparing tofu using the chitooligosaccharide obtained from ① and ② of Example 1 as a coagulant is shown in FIG. 4. As shown in FIG. 4, low molecular weight chitosan (molecular weight: 10,000 or less) or chitooligosaccharide is added to soymilk by adding 0.1% to 50% to soymilk to coagulate, dehydrate, and form tofu.
(실험예 2) 키토올리고당 첨가 두부품질의 평가(Experimental Example 2) Evaluation of Tofu Quality Added with Chitooligosaccharide
화학적 응고제를 사용한 두부의 견고성과 씹힘성이 증가하였지만 저분자 키토산 또는 키토올리고당 첨가 두부는 견고성의 감소로 껌성과 씹힘성이 감소하여 연하면서 탄력성을 지닌 두부가 되었다. 또한 화학응집제를 사용한 두부는 화학물질들의 분해로 인한 쓴맛을 내지만 키토올리고당 첨가 두부는 두부의 고소함이 증가하였다. 절단면의 상태와 균질성은 화학 응고제를 사용한 두부보다 좋은 것으로 나타났으며, 키토올리고당의 기능성이 강화된 무공해의 천연두부로 평가되었다.Although the firmness and chewiness of tofu using chemical coagulant increased, tofu added with low molecular weight chitosan or chitooligosaccharide was reduced to firmness and reduced chewing and chewability, resulting in soft and elastic tofu. In addition, tofu using chemical coagulant has a bitter taste due to the decomposition of chemicals, but chitooligosaccharide added tofu has increased the tofu. The condition and homogeneity of the cut surface was better than that of tofu with chemical coagulant, and it was evaluated as a pollution-free natural tofu with enhanced functionality of chitooligosaccharide.
(실험예 3) 키토올리고당 첨가 두부의 수율Experimental Example 3 Yield of Chitooligosaccharide-Added Tofu
응고에 필요한 응고제의 양은 황산칼슘(CaSO4) > 키토올리고당 > 글루코노델타락톤(GDL) > 황산마그네슘(MgSO4) > 염화칼슘 (CaCl2) 순이었으며, 반면에 수율은 키토올리고당 > 황산칼슘(CaSO4) > 염화칼슘 (CaCl2) > 황산마그네슘 (MgSO4) > 글루코노델타락톤(GDL) 순으로 나타나 키토올리고당 첨가 두부의 제조 생산성에 있어서도 양호한 것으로 나타났다.The amount of coagulant required for coagulation was in order of calcium sulfate (CaSO 4 )>chitooligosaccharide> gluconodeltalactone (GDL)> magnesium sulfate (MgSO 4 )> calcium chloride (CaCl 2 ), while the yield was chitooligosaccharide> calcium sulfate (CaSO 4 )> calcium chloride (CaCl 2 )> magnesium sulfate (MgSO 4 )> gluconodelta-lactone (GDL) in order to show good production of chitooligosaccharide added tofu.
첫째, 키토산의 분해물인 저분자량 키토산이나 키토올리고당을 함유하는 두부 응고제는 기존의 화학적 응고제에 비해 안전성이 높다.First, tofu coagulants containing low molecular weight chitosan or chitooligosaccharides, which are decomposed products of chitosan, are more safe than conventional chemical coagulants.
둘째, 저분자 키토산 또는 키토올리고당을 응고제로 이용하여 제조한 두부는 저분자 키토산 또는 키토올리고당이 갖는 생리학적 및 의학적 작용이 부여되는 장점이 있다.Second, tofu prepared using low molecular weight chitosan or chitooligosaccharide as a coagulant has the advantage of being endowed with the physiological and medical effects of low molecular weight chitosan or chitooligosaccharide.
셋째, 기준의 두부 제조공정에서 문제가 되고 있는 화학응고제의 제거공정이 필요치 않으며 그로 인한 미량의 필수 영양분의 손실도 막을 수 있으며 수침, 응집제 제거과정이 생략되므로 공정이 단순화되고 생산성이 향상된다.Third, the elimination of chemical coagulant, which is a problem in the standard tofu manufacturing process, is not necessary. Therefore, the loss of trace amount of essential nutrients can be prevented, and the process is simplified and the productivity is improved since the process of eliminating the immersion and flocculant is omitted.
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| KR20010100210A (en) * | 2000-03-16 | 2001-11-14 | 문병영 | Bean curd using natural coagulant and process for preparation thereof |
| KR20020075844A (en) * | 2002-09-11 | 2002-10-07 | 안성철 | The manufacture method of soybean curd prepared by using persimmon vinegar as coagulating agent |
| KR20230093893A (en) | 2021-12-20 | 2023-06-27 | 씨제이제일제당 (주) | Coagulating agent for bean curd and Bean curd prepared by using the same |
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| KR100396202B1 (en) * | 2001-06-22 | 2003-08-27 | 노승하 | Coagulant for manufacturing bean curd |
| KR100840547B1 (en) * | 2007-05-08 | 2008-06-23 | 강릉대학교산학협력단 | A method for preparing soybean curd using beta;-chitosan |
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| KR20010100210A (en) * | 2000-03-16 | 2001-11-14 | 문병영 | Bean curd using natural coagulant and process for preparation thereof |
| KR20020075844A (en) * | 2002-09-11 | 2002-10-07 | 안성철 | The manufacture method of soybean curd prepared by using persimmon vinegar as coagulating agent |
| KR20230093893A (en) | 2021-12-20 | 2023-06-27 | 씨제이제일제당 (주) | Coagulating agent for bean curd and Bean curd prepared by using the same |
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