KR101102206B1 - A manufacturing method of soybean milk and bean-curd using germinated soybean - Google Patents
A manufacturing method of soybean milk and bean-curd using germinated soybean Download PDFInfo
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- KR101102206B1 KR101102206B1 KR1020050115978A KR20050115978A KR101102206B1 KR 101102206 B1 KR101102206 B1 KR 101102206B1 KR 1020050115978 A KR1020050115978 A KR 1020050115978A KR 20050115978 A KR20050115978 A KR 20050115978A KR 101102206 B1 KR101102206 B1 KR 101102206B1
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- KR
- South Korea
- Prior art keywords
- germinated
- soybean
- tofu
- soybeans
- soymilk
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Images
Classifications
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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
- A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
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- 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
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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
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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
- A23L11/40—Pulse curds
- A23L11/45—Soy bean curds, e.g. tofu
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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
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
본 발명은 발아대두를 이용하여 제조한 두유 및 두부의 제조방법에 관한 것이다. 보다 상세하게는, 본 발명은 박피한 대두를 발아시키고 비지의 분리 없이 발아대두 전체를 조분쇄하고 증자한 후, 미분쇄하는 과정을 포함하는 것을 특징으로 하는 발아대두 두유 및 두부의 제조방법에 관한 것이다. The present invention relates to a method for producing soymilk and tofu prepared using germinated soybeans. More specifically, the present invention relates to a method for producing germinated soybean milk and tofu, comprising germinating the peeled soybean and coarsely pulverizing and increasing the whole germinated soybean without separating the sebum, followed by fine grinding. will be.
본 발명에 따라 제조된 발아대두 두유 및 두부는 대두에 포함되어 있는 영양성분과 더불어 발아에 의해 생성된 유용한 성분들이 새롭게 포함되어 영양학적으로 매우 우수하다. 또한, 본 발명은 통상적인 두유 및 두부의 제조과정에서 나오는 비지를 별도로 분리하지 않고 제조라인 상에서 기계적으로 바로 처리하므로 경제성 및 효율성에서도 뛰어난 이점을 가진다.Germinated soybean milk and tofu prepared according to the present invention are nutritionally excellent in addition to the nutrients contained in soybean and useful ingredients produced by germination. In addition, the present invention has an excellent advantage in economics and efficiency because the soy milk and soybeans produced in the manufacturing process of conventional soybeans are processed directly on the production line without being separated separately.
발아대두, 전두유, 전두부 Germinated soybeans, whole soymilk, whole tofu
Description
도 1은 대두 발아시간에 따른 이소플라본 함량의 변화를 분석한 결과이다.1 is a result of analyzing the change of isoflavone content according to soybean germination time.
도 2는 대두 발아시간에 따른 가바의 함량 변화를 분석한 결과이다.Figure 2 is the result of analyzing the change in the content of Gaba according to soybean germination time.
도 3은 대두 발아시간에 따른 비타민C의 함량 변화를 분석한 결과이다.Figure 3 is the result of analyzing the change in the content of vitamin C with soybean germination time.
도 4는 본 발명의 방법에 따른 발아대두 전두유 또는 여과공정을 거친 발아두유의 제조공정도이다.4 is a manufacturing process diagram of the germinated soybean soybean milk or the germinated soybean milk filtered through the process of the present invention.
도 5는 본 발명에 따른 발아대두 전두유 또는 여과공정을 거친 발아두유를 이용하여 충전두부(순두부, 연두부 및 충전기누고시)를 제조하는 공정도이다.Figure 5 is a process for producing a filling tofu (pure tofu, soft tofu and charger when using the germinated soybean soybean milk or the soybean milk passed through the filtration process according to the present invention.
도 6은 본 발명에 따른 발아대두 전두유 또는 여과공정을 거친 발아두유를 이용하여 절단기누고시를 제조하는 공정도이다. Figure 6 is a process chart for producing a cutting machine using a germinated soybean soybean milk or a germinated soybean milk undergoing a filtration process according to the present invention.
본 발명은 발아대두를 이용하여 제조한 두유 및 두부의 제조방법에 관한 것 이다. 보다 상세하게는, 본 발명은 박피한 대두를 발아시키고 비지의 분리 없이 발아대두 전체를 조분쇄하고 증자한 후, 미분쇄하는 과정을 포함하는 것을 특징으로 하는 발아대두 두유 및 두부의 제조방법에 관한 것이다.The present invention relates to a method for producing soymilk and tofu prepared using germinated soybeans. More specifically, the present invention relates to a method for producing germinated soybean milk and tofu, comprising germinating the peeled soybean and coarsely pulverizing and increasing the whole germinated soybean without separating the sebum, followed by fine grinding. will be.
두부의 원료가 되는 대두는 단백질이 35-40%, 지방질이 18-25%, 섬유질이 3-4%, 회분이 약 5% 정도로서 곡류와 함께 중요한 식량자원이 되고 있다. 또한 대두 단백질은 식물성 식품의 것으로는 가장 질이 우수한 것으로 그의 약 40%가 필수 아미노산으로 이루어져 있다. 특히 대두에는 레시틴, 사포닌, 이소플라본 등이 함유되어 있어 뇌의 노화방지, 성인병 예방, 간장기능 회복, 혈전증 예방, 각종 심장질환 및 암을 예방 및 치료하는 효과가 있다고 알려져 있다. 대두 이소플라본은 플라보노이드 계통의 화합물을 통칭하는 것으로서 대두의 배축부(콩눈)에 많이 함유되어 있으며 직접적 또는 간접적으로 콜레스테롤을 낮추고, 폐경기 여성에게 있어서 골 손실을 저해하여 골다공증을 예방한다. 또한, 폐경기 이후의 각종 증후군을 완화하며, 유방암, 전립선암, 난소암 및 대장암에 대한 강력한 예방효과가 있고, 자궁내막암에 대해서는 잠재적인 예방효과가 있으며 이러한 호르몬 관련 질환 외에도 노인성 치매에 대한 예방효과 및 항산화 활성을 가지고 있는 것으로 알려져 있다.Soybean, which is the source of tofu, contains 35-40% of protein, 18-25% of fat, 3-4% of fiber, and about 5% of ash, which is an important food resource along with grains. Soy protein is also the highest quality of plant foods, about 40% of which is composed of essential amino acids. In particular, soybean contains lecithin, saponin, isoflavone, etc., and is known to be effective in preventing brain aging, preventing adult diseases, restoring liver function, preventing thrombosis, and preventing and treating various heart diseases and cancers. Soy isoflavones are a compound of the flavonoid family, contained in soybean's hypocotyl (bean eye) and directly or indirectly lower cholesterol, and prevents osteoporosis by inhibiting bone loss in postmenopausal women. It also relieves various postmenopausal syndromes, has a strong preventive effect against breast cancer, prostate cancer, ovarian cancer and colorectal cancer, has potential preventive effects against endometrial cancer, and prevents senile dementia in addition to these hormone-related diseases. It is known to have effects and antioxidant activity.
한편, 최근 들어 씨눈을 보존하고 적당한 온도와 산소 및 수분을 공급하여 싹을 틔운 발아곡류에 대한 연구가 활발히 진행되고 있다. 이는 발아곡류가 일반 곡류에 비해 영양과 기능면에서 월등히 우수하기 때문이다. 즉, 곡류를 발아시키 면 원곡에 없던 새로운 성분이 생겨나거나 완전히 새로운 효능이 나타난다. 예를 들어, 비단백태 아미노산인 가바(GABA : γ-aminobutylic acid)는 포유동물의 뇌나 척수에 존재하는 신경전달물질로서 신경억제작용과 정신안정기능을 가지며 혈압상승억제작용, 뇌의 대사촉진작용 등의 효과를 갖고 있어서 기능성 식품소재로서 주목받고 있는데, 종자의 발아시 그 함량이 급격히 증진되는 것으로 알려져 있다.On the other hand, in recent years, research on germinated grains sprouting by preserving seed and supplying proper temperature, oxygen, and moisture has been actively conducted. This is because germinated grains are far superior in nutrition and function than regular grains. In other words, the germination of grain gives rise to a new ingredient that is not in the original grain or a whole new effect. For example, GABA (γ-aminobutylic acid), a non-protein amino acid, is a neurotransmitter present in the brain or spinal cord of mammals and has neurosuppressive and psychostable functions, inhibits blood pressure rise, and promotes metabolism in the brain. It is attracting attention as a functional food material because it has the effect of, and it is known that its content is rapidly increased when germinating seeds.
두유나 두부 등 콩(대두)을 원료로 한 식품은 고단백질원으로서 육류 등의 섭취로 인한 문제점을 해소할 수 있어 각광을 받고 있는 식품이다. 일반적으로 두유 및 두부는 통상적으로 대두를 수침하고, 분쇄하여 증자한 후, 여과하여 비지를 제거하는 공정을 거쳐 제조된다. 여과를 통해 제거되는 비지는 각종 영양성분 및 기능성 물질 등을 다량 함유하고 있어 영양학적으로 매우 우수하나, 두유나 두부의 제조시 비지가 첨가되면, 두부를 제조하는 경우 두유가 잘 응고되지 않아서 제조되는 두부의 형태(모양)가 제대로 이뤄지지 않는다. 따라서 두유나 두부의 제조과정에서 다량의 비지가 배출되는데, 이러한 비지의 처리에는 경제적, 환경적으로 큰 부담이 있다. 이런 이유로 두유 및 두부의 제조과정에서 비지를 활용하는 방법이 개발되어 왔다. 현재 비지를 별도로 분리하여 효소반응 및 기계적 분쇄 처리를 부가하여 기능성 비지유를 제조하는 방법 및 장치(특허공개 제2001-41120호, 특허공개 제2003-60122호), 앞에 서술한 방법과 유사하나 기계적 분쇄 장치가 다른 방법(특허공개 제2004-100312호), 비지를 고압 증기 처리한 후, 효소로 가수분해 처리하는 두유의 제조방법(특허등록 제75060호), 건조한 상태에서 분쇄한 대두 분말을 이용하여 두부를 제조하는 방법(특허공개 제1989-9302호) 등이 개발되어 있다.Soy milk, tofu, and other foods made from soybeans are high-protein sources that can solve problems caused by ingestion of meat. In general, soy milk and tofu are usually prepared by immersing soybeans, grinding, steaming, and then filtering to remove sebum. The fats removed through filtration contain a large amount of various nutrients and functional substances, so they are very nutritious, but when soy milk or bean curd is added, the soy milk is hardly coagulated when it is made. Tofu does not form properly. Therefore, a large amount of sewage is discharged during the manufacturing process of soy milk or tofu, and there is a great economic and environmental burden for the processing of such sewage. For this reason, methods for using soybeans in the manufacturing process of soy milk and tofu have been developed. Method and apparatus for preparing functional non-fat milk by separating enzymes and adding enzymatic reaction and mechanical grinding treatment (Patent Publication No. 2001-41120, Patent Publication No. 2003-60122), similar to those described above, but mechanically Another method of grinding device (Patent Publication No. 2004-100312), a method for producing soymilk which is hydrolyzed with enzyme after high-pressure steam treatment of the busy (patent registration No. 75060), soybean powder ground in a dry state And a method for manufacturing tofu (Patent Publication No. 1989-9302) and the like have been developed.
그러나 상기 방법들은 대부분 효소반응 및 기계적 분쇄방법을 동시에 적용하여 "비지 고형분"을 미세화하는 방법들이다. 이들 대부분은 제조공정 중에 비지를 별도로 분리하여 효소, 기계적 처리를 수행하고 여과한 두유와 혼합하여 비지유를 제조하는 방법으로서, 이는 산업적으로 비효율적, 비경제적인 방법이다. 또한, 비지에 별도로 효소 처리함으로써 비지가 분리된 두유가 장시간 정체되는 문제가 발생하고, 효소처리의 온도 및 시간 조건으로 인해 상당한 경제적 비용이 소요되는 문제점이 있다.However, most of these methods are methods for minimizing "solid content" by simultaneously applying an enzymatic reaction and a mechanical grinding method. Most of them are separated from the sewage during the manufacturing process to perform the enzyme, mechanical treatment and mixed with filtered soy milk to produce non-fat milk, which is an industrially inefficient and inexpensive method. In addition, there is a problem that the soy milk from which the sewage is separated by the enzymatic treatment of the sebum separately stagnant for a long time, and due to the temperature and time conditions of the enzymatic treatment takes a considerable economic cost.
이에 본 발명자들은 두유 및 두부의 제조 과정 중에 발생하는 상기와 같은 문제점을 해결하고, 두유 및 두부의 풍미를 살려주면서도 기능성 성분 및 영양 성분이 증진된 두유 및 두부를 제조하고자 연구를 거듭한 결과, 박피한 대두를 발아시키고 비지의 분리 없이 발아대두 전체를 조분쇄하고 증자한 후, 미분쇄하는 과정을 포함하는 것을 특징으로 하는 발아대두 두유 및 두부의 제조방법을 개발함으로써 본 발명을 완성하게 되었다.Therefore, the present inventors have solved the above problems occurring during the manufacturing process of soy milk and tofu, and researched to produce soy milk and tofu with enhanced functional and nutritional ingredients while maintaining the flavor of soy milk and tofu, the peeling The present invention has been completed by developing a method for producing germinated soybean milk and tofu, which comprises a step of germinating a single soybean, coarsely pulverizing and increasing the whole germinated soybean without separating the sewage, and then pulverizing it.
따라서, 본 발명의 목적은 박피한 대두를 발아시키고 비지의 분리 없이 발아대두 전체를 조분쇄하고 증자한 후, 미분쇄하는 과정을 포함하는 것을 특징으로 하는 두유 및 두부의 제조방법을 제공하는 것이다.Accordingly, it is an object of the present invention to provide a method for producing soymilk and tofu, comprising the step of germinating the peeled soybeans and coarsely pulverizing and increasing the whole germinated soybeans without separation of the sewage, followed by fine grinding.
상기와 같은 목적을 달성하기 위하여, 본 발명은 To achieve these and other advantages and in accordance with the purpose of the present invention,
(a) 박피한 대두를 수침 및 발아시키는 단계;(a) immersing and germinating the peeled soybeans;
(b) 발아대두를 조분쇄하는 단계;(b) coarsely grinding germinated soybeans;
(c) 발아대두 조분쇄물을 증자하고 냉각하는 단계; 및(c) steaming and cooling the germinated soy coarsely; And
(d) 상기 발아대두 조분쇄물을 미분쇄하고 냉각하는 단계를 포함하는 것을 특징으로 하는 두유의 제조방법을 제공한다.(d) providing a method for producing soymilk, comprising the step of pulverizing and cooling the crude germinated soy flour.
본 발명의 다른 목적을 달성하기 위하여, 본 발명은 상기 방법으로 제조된 두유를 제공한다.In order to achieve another object of the present invention, the present invention provides a soy milk prepared by the above method.
본 발명의 또 다른 목적을 달성하기 위하여 본 발명은In order to achieve another object of the present invention
(a) 박피한 대두를 수침 및 발아시키는 단계;(a) immersing and germinating the peeled soybeans;
(b) 발아대두를 조분쇄하는 단계;(b) coarsely grinding germinated soybeans;
(c) 발아대두 조분쇄물을 증자하고 냉각하는 단계; 및(c) steaming and cooling the germinated soy coarsely; And
(d) 상기 발아대두 조분쇄물을 미분쇄하고 냉각하는 단계; 및(d) pulverizing and cooling the germinated soy coarse powder; And
(e) 상기 (d) 단계에서 제조된 두유액에 단백질 교차결합효소 및 응고제를 첨가하여 가열 응고하는 단계를 포함하는 것을 특징으로 하는 두부의 제조방법을 제공한다.(e) it provides a method for producing tofu comprising the step of heat coagulation by adding a protein cross-linking enzyme and a coagulant to the soymilk prepared in step (d).
나아가, 본 발명의 다른 목적을 달성하기 위하여, 본 발명은 상기 방법으로 제조된 두부를 제공한다.Furthermore, in order to achieve another object of the present invention, the present invention provides tofu prepared by the above method.
이하, 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail.
본 발명은 두유 및 두부를 제조함에 있어서 "박피한 대두를 발아시켜 사용한다"는 점에 특징이 있으며, 박피한 대두의 수침→발아→조분쇄→증자→미분쇄 과정을 포함하는 두유의 제조방법은 본 발명에서 처음으로 제공되는 것이다. 또한 본 발명은 대두를 발아시켜 두유를 제조함에 있어서 최적의 조건을 규명하였다. The present invention is characterized in that "to use germinated soybean germination" in the production of soy milk and tofu, and a method for producing soymilk including soaking → germination → coarse grinding → steaming → fine grinding process of the peeled soybean Is provided for the first time in the present invention. In addition, the present invention has identified the optimum conditions for producing soymilk by germinating soybeans.
본 발명에서 '발아'는 싹이 핀 상태로서 떡잎인 유아(어린 눈)와 유근(어린 뿌리)이 출현하는 초기 단계를 의미한다. 발아된 곡류에는 섬유소, 이소플라본, 비타민C 및 가바 등 유용 성분들이 새롭게 형성되거나 그 양이 증가된다. 따라서 본 발명에 따른 발아대두 두유는 두부 특유의 고소한 맛과 향이 유지되면서도 유용한 성분들이 포함되어 그 기능성이 증진된 것을 특징으로 한다. 또한 본 발명의 방법에 따라 발아대두 두유액을 이용하여 제조된 두부는 발아되지 않은 대두만을 사용하여 제조한 두부에 비해 고소한 맛 및 전체적인 맛과 같은 관능적 특성이 개선되고 발아대두로부터 유래된 이소플라본과 발아흑미로부터 유래된 가바를 포함하고 있는 것을 특징으로 한다.In the present invention, 'germination' refers to the early stages of appearance of sprouted infants (young eyes) and roots (young roots) as buds. Germinated grains contain new or increased amounts of useful components such as fiber, isoflavones, vitamin C, and gaba. Therefore, germinated soybean milk according to the present invention is characterized in that its functionality is enhanced by containing useful ingredients while maintaining the savory taste and aroma unique tofu. In addition, tofu prepared using germinated soybean soy milk solution according to the method of the present invention has improved sensory characteristics such as taste and overall taste compared to tofu prepared using only ungerminated soybeans and isoflavones derived from germinated soybeans. It is characterized by including the Gaba derived from the germinated black rice.
본 발명에 따른 두유의 제조방법은 하기의 단계를 포함한다(도 4 참조).Soymilk production method according to the invention comprises the following steps (see Figure 4).
(a) 박피한 대두를 수침 및 발아시키는 단계;(a) immersing and germinating the peeled soybeans;
(b) 발아대두를 조분쇄하는 단계;(b) coarsely grinding germinated soybeans;
(c) 발아대두 조분쇄물을 증자하고 냉각하는 단계; 및(c) steaming and cooling the germinated soy coarsely; And
(d) 상기 발아대두 조분쇄물을 미분쇄하고 냉각하는 단계.(d) pulverizing and cooling the germinated soy coarse powder.
본 발명에 따른 발아대두 두유의 제조방법을 보다 상세히 설명하면 다음과 같다. Hereinafter, the method for preparing germinated soybean milk according to the present invention will be described in detail.
먼저, 박피기를 이용하여 80-95%까지 대두의 원형 그대로 대두의 외피만을 선택적으로 박피(탈피)한다. 대두를 박피하지 않고 두유를 제조하는 경우에는 두유액의 정도 상승, 이미 발생, 마쇄 불량의 문제점이 있다. First, using a peeler, selectively peels (peel) only the soybean hull as it is in the original form of soybeans up to 80-95%. When soymilk is prepared without peeling soybean, there is a problem of an increase in the degree of soymilk, already occurring, and poor grinding.
박피한 대두에 무게대비 2-10배의 물을 첨가하여 수침한다. 이 때 수침은 10-30℃에서 1-15시간 동안 수행할 수 있다. 바람직하게는 20℃에서 3-10시간 동안 수침한다. 이후, 수침한 대두를 건져내어 배수가 용이한 용기에 담고 물을 뿌려주면서 2-48시간, 바람직하게는 5-36시간, 가장 바람직하게는 12-24시간 동안 발아시킨다(본 발명의 (a)단계). 발아시간이 1시간 미만인 경우에는 발아가 제대로 이루어지지 않아 이소플라본, 가바, 비타민C 등 유용성분의 함량의 증가가 미미하며, 반대로 48시간 이상 발아하는 경우에는 두유로 제조시 제조된 두유의 맛과 향이 떨어지는 문제점이 있다. 또한 발아시에 물을 1-6시간 마다 공급하는 것이 바람직하다. 발아시의 수온은 10-30℃인 것이 바람직하다. 발아시 온도가 10℃ 미만인 경우에는 발아가 잘 되지 않고, 반대로 30℃를 초과하는 경우에는 대두의 품질에 문제가 생긴다. Soak the peeled soybeans with 2-10 times the weight of water. At this time, the immersion can be carried out at 10-30 ℃ for 1-15 hours. Preferably it is soaked for 3-10 hours at 20 ℃. Thereafter, the soaked soybeans are taken out and placed in an easily drained container and sprinkled with water for 2 to 48 hours, preferably 5-36 hours, and most preferably 12-24 hours ((a) of the present invention). step). If the germination time is less than 1 hour, germination is not performed properly, so the increase of the content of useful ingredients such as isoflavone, gabba and vitamin C is insignificant. On the contrary, if germination is longer than 48 hours, There is a problem that the incense falls. It is also preferable to supply water every 1-6 hours during germination. It is preferable that the water temperature at the time of germination is 10-30 degreeC. When the germination temperature is less than 10 ℃ germination is not good, on the contrary, if it exceeds 30 ℃, soybean quality problem occurs.
발아된 대두에 무게대비 4-5배의 물을 첨가하여 조분쇄한다(본 발명의 (b) 단계). 조분쇄는 통상적인 두부의 제조 방법에 따라 수행할 수 있으며, 두부 제조에 사용되는 일반적인 대두 분쇄기를 이용하여 수행할 수 있다. 또한, 조분쇄시 소포제를 첨가할 수 있다. 소포제는 두부의 제조에 통상적으로 사용되는 식품용 소포제이라면 제한 없이 사용할 수 있다. 예컨대, 지방산계 소포제, 실리콘계 소포제, 고산화유지계(팜유계) 소포제가 있다. 소포제는 불린 대두와 물의 총 중량에 대하여 0.002-0.2중량%로 첨가될 수 있다. 4 to 5 times the weight of water is added to the germinated soybean to coarsely pulverize (step (b) of the present invention). Coarse grinding may be carried out according to the conventional manufacturing method of tofu, it may be carried out using a conventional soybean grinder used to prepare tofu. It is also possible to add an antifoaming agent during coarse grinding. Defoamer can be used without limitation so long as it is a food defoaming agent commonly used in the production of tofu. For example, there are a fatty acid-based antifoaming agent, a silicone-based antifoaming agent, and a high-oxidation oil-based (palm oil-based) antifoaming agent. Antifoaming agent may be added at 0.002-0.2% by weight relative to the total weight of soybean and water called.
이후, 발아대두 조분쇄물을 증자한다(본 발명의 (c) 단계). 이 때 증자는 85-110℃에서 1-10분간 수행하는 것이 바람직하다. 보다 바람직하게는 100℃에서 6-10분간 수행한다. 증자가 완료되면, 상기 대두 조분쇄물을 냉각한다. 상기 냉각은 0-20℃, 바람직하게는 0-10℃, 보다 바람직하게는 0-5℃로 실시한다. 냉각 방법은 당업계에 공지된 일반적인 냉각 장치를 사용하여 수행할 수 있으며, 바람직하게는 열교환방식 냉각기를 이용할 수 있다.Thereafter, the germinated soy coarse powder is increased (step (c) of the present invention). At this time, the steam is preferably performed at 85-110 ° C. for 1-10 minutes. More preferably, it is carried out at 100 ℃ for 6-10 minutes. When the cook is completed, the soy coarse ground is cooled. The cooling is carried out at 0-20 占 폚, preferably 0-10 占 폚, more preferably 0-5 占 폚. The cooling method may be carried out using a general cooling device known in the art, preferably a heat exchange cooler.
냉각된 발아대두 조분쇄물을 미분쇄하여 두유액을 제조한다(본 발명의 (d) 단계). 상기 미분쇄는 초미세분쇄기를 이용하여 수행할 수 있으며, 제조되는 두유액의 입도(particle size)가 0.06-200 ㎛, 바람직하게는 0.06-60 ㎛가 되도록 한다. 미분쇄시에도 소포제를 첨가할 수 있다. 소포제는 발아대두 조분쇄물의 총 중량에 대하여 0.002-0.2중량%로 첨가하는 것이 바람직하다. 이후, 미분쇄하여 제조된 두유액을 냉각시킨다. 냉각은 상기 (c) 단계에서 설명한 바와 같이 수행할 수 있다. Soymilk solution is prepared by pulverizing the cooled germinated soybean crude powder (step (d) of the present invention). The fine grinding can be performed using an ultra fine grinding machine, so that the particle size of the soymilk prepared is 0.06-200 μm, preferably 0.06-60 μm. A defoamer may also be added at the time of pulverization. The antifoaming agent is preferably added in an amount of 0.002-0.2% by weight based on the total weight of the germinated soy flour. Thereafter, the soymilk prepared by grinding is cooled. Cooling can be performed as described in step (c) above.
이와 같이 본 발명의 방법에 따라 제조된 발아대두 전두유는 여과 과정을 추가로 거쳐 비지가 제거된 발아두유로 제조될 수도 있다. 본 발명에 따라 제조된 발아대두 전두유 및 발아두유의 당도(brix)는 11-16%, 바람직하게는 12-14%일 수 있다. As such, the germinated soybean soybean milk prepared according to the method of the present invention may be prepared from germinated soybean oil in which the sebum is removed through a filtration process. The sweetness of the germinated soybean soybean milk and germinated soybean milk prepared according to the present invention may be 11-16%, preferably 12-14%.
또한, 본 발명은 상기와 같이 박피한 대두를 발아시키고, 비지의 분리 없이 발아대두 전체를 조분쇄하고 증자한 후, 미분쇄하여 제조된 발아대두 두유를 이용하여 두부를 제조하는 방법을 제공한다. 본 발명에 따른 발아대두 두유를 이용한 두부의 제조방법은 상기 (a) 내지 (d) 단계에 '상기 (d) 단계에서 제조된 두유액에 단백질 교차결합효소 및 응고제를 첨가하여 가열 응고하는 단계'를 추가로 포함한다. 즉, 하기의 단계를 포함한다(도 5 및 도 6 참조).In addition, the present invention provides a method for producing tofu using the germinated soybean soybean milk prepared by germinating the peeled soybeans as described above, coarsely pulverizing and increasing the whole germinated soybeans without separating the sebum and then pulverized. According to the present invention, a method of preparing tofu using germinated soybean soymilk is a step of 'coagulating by heating and adding a protein cross-linking enzyme and a coagulant to the soymilk prepared in step (d) in steps (a) to (d). It further includes. That is, the following steps are included (see FIGS. 5 and 6).
(a) 박피한 대두를 수침 및 발아시키는 단계;(a) immersing and germinating the peeled soybeans;
(b) 발아대두를 조분쇄하는 단계;(b) coarsely grinding germinated soybeans;
(c) 발아대두 조분쇄물을 증자하고 냉각하는 단계; 및(c) steaming and cooling the germinated soy coarsely; And
(d) 상기 발아대두 조분쇄물을 미분쇄하고 냉각하는 단계; 및(d) pulverizing and cooling the germinated soy coarse powder; And
(e) 상기 (d) 단계에서 제조된 두유액에 단백질 교차결합효소 및 응고제를 첨가하여 가열 응고하는 단계.(e) heat coagulation by adding protein cross-linking enzyme and coagulant to the soymilk prepared in step (d).
본 발명에 따른 두부의 제조 방법에서 상기 (a) 내지 (d) 단계는 위에서 설명한 바와 같다. 본 발명에 따른 두부의 제조에는 상기 (d) 단계에서 제조된 두유액(전두유)을 그대로 사용할 수도 있으며, 두부의 품질을 보다 향상시키기 위하여 여과를 통해 상기 발아대두 전두유에서 비지를 제거한 발아두유를 사용할 수도 있다. 그러므로 본 발명에 따른 발아두부의 제조 방법에는 상기 (d) 단계에서 제조된 두유액을 여과하는 단계를 추가로 포함할 수도 있다. 상기 (d) 단계에서 제조된 두유액(전두유) 또는 비지를 제거한 발아두유에 단백질 교차결합효소 및 응고제 를 첨가하여 가열 응고하게 되면 두부로 제조된다. 상기 단백질 교차결합효소는 두부의 제조에 통상적으로 사용되는 효소라면 제한 없이 사용될 수 있으며, 바람직하게는 트랜스글루타미나제를 사용할 수 있다. 단백질 교차결합효소는 두유액의 총 중량에 대하여 0.25-0.8중량%로 첨가되는 것이 바람직하다. 또한, 상기 응고제로는 두부의 제조에 통상적으로 사용되는 것이라면 제한 없이 사용될 수 있다. 예컨대, 염화마그네슘, GDL(gluconodeltalactone), 제재염, 황산칼슘 등을 사용할 수 있다. 바람직하게는 두유액의 총 중량에 대하여 0.2-0.4중량%의 염화마그네슘, 0.05-0.15중량%의 제재염 및 0.05-0.3중량%의 GDL를 사용할 수 있다. 단백질 교차결합효소 및 응고제를 첨가한 후 가열 응고는 통상적인 두부 제조 방법에 따라 수행할 수 있다. 바람직하게는 2단계로 나누어서 수행할 수 있다. 먼저, 1차 반응은 50-60℃에서 30-70분간, 바람직하게는 55℃에서 45-70분간 수행할 수 있다. 이후, 2차 반응은 75-100℃에서 30-90분간, 바람직하게는 85℃에서 30-60분간 수행할 수 있다. In the manufacturing method of tofu according to the present invention, the steps (a) to (d) are as described above. In the production of tofu according to the present invention, the soymilk solution (whole soymilk) prepared in step (d) may be used as it is, and in order to further improve the quality of the tofu, the germinated soybean milk removed from the germinated soybean soybean milk through filtration. You can also use Therefore, the method for preparing germinated tofu according to the present invention may further include the step of filtering the soymilk prepared in step (d). When soymilk (soybean milk) or soybean milk prepared in step (d) is added to the germinated soybean milk by protein cross-linking enzyme and coagulant, the resulting product is cured by heating. The protein cross-linking enzyme may be used without limitation so long as it is an enzyme commonly used in the preparation of tofu, and preferably, transglutaminase may be used. Protein cross-linking enzyme is preferably added at 0.25-0.8% by weight relative to the total weight of soymilk. In addition, the coagulant may be used without limitation as long as it is conventionally used in the preparation of tofu. For example, magnesium chloride, gluconodeltalactone (GDL), mill salt, calcium sulfate and the like can be used. Preferably, 0.2-0.4% by weight of magnesium chloride, 0.05-0.15% by weight of mill salt, and 0.05-0.3% by weight of GDL can be used relative to the total weight of soymilk. After addition of the protein cross-linking enzyme and coagulant, heat coagulation can be carried out according to a conventional tofu production method. Preferably it can be carried out in two steps. First, the first reaction may be performed at 50-60 ° C. for 30-70 minutes, preferably at 55 ° C. for 45-70 minutes. Thereafter, the secondary reaction may be performed at 75-100 ° C. for 30-90 minutes, preferably at 85 ° C. for 30-60 minutes.
이와 같이 제조된 두부는 당업계에 공지된 일반적인 방법에 따라 포장, 살균 및 냉각의 과정을 거쳐 제품화될 수 있다. 본 발명의 따른 발아대두를 이용한 두부의 제조 방법은 제조하고자 하는 두부의 종류(형태)에 따라 제조 조건을 달리할 수 있으며, 이는 당업자라면 당업계에 공지된 기술 및 본 발명에 개시된 내용으로부터 용이하게 할 수 있다. 본 발명에 따라 제조될 수 있는 두부에는 순두부, 연두부, 충전기누고시, 절단기누고시 등이 있으며, 이에 제한되는 것은 아니다.The tofu thus prepared may be commercialized through a process of packaging, sterilization and cooling according to general methods known in the art. Manufacturing method of tofu using germinated soybean according to the present invention may vary the manufacturing conditions according to the type (shape) of the tofu to be prepared, which is readily available from those skilled in the art and the contents disclosed in the present invention. can do. Tofu that can be prepared according to the present invention includes a soft tofu, soft tofu, when the charger is missing, the cutter is missing, and the like, but is not limited thereto.
이하, 본 발명을 실시예에 의해 상세히 설명한다.Hereinafter, the present invention will be described in detail by way of examples.
단, 하기 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예에 한정되는 것은 아니다.However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.
<< 실시예Example 1> 1>
본 발명에 따른 발아대두 전두유의 제조 ⅠPreparation of germinated soybean soybean milk according to the present invention Ⅰ
대두 100 kg을 박피기를 이용하여 대두의 껍질을 제거하였다(제거율 80-95%). 이후, 껍질이 제거된 대두에 무게대비 5배의 물을 가하고 20℃에서 약 3-6시간 동안 수침하였다. 대두를 건져내어, 배수가 용이한 용기에 담아 20℃에서 1-6시간마다 물을 공급하면서 2-48시간 동안 발아시켰다. 발아된 대두에 무게대비 4-5배량의 물을 가한 후, 마쇄기(대륙기계)로 조분쇄하였다. 100℃에서 1-10분간 증자한 후, 냉각기를 이용하여 0-10℃로 냉각하였다. 이후, 초미세분쇄기(Masuko 사)를 이용하여 발아대두 조분쇄물을 미분쇄하였다. 미분쇄하여 얻은 두유액의 입도(0.06-200 ㎛)를 조사한 결과를 도 5에 도시하였다. 상기 두유액을 다시 냉각기를 이용하여 0-10℃로 냉각하였다. 이렇게 하여 11-16% 농도(brix)의 발아대두 전두유를 제조하였다.100 kg of soybeans were peeled using a peeler (80-95% removal rate). Subsequently, 5 times the weight of water was added to the removed soybeans and soaked at 20 ° C. for about 3-6 hours. The soybeans were harvested and placed in easy-drained containers and germinated for 2 to 48 hours with water supplied at 20 ° C. every 1-6 hours. 4-5 times the weight of water was added to the germinated soybeans, and then pulverized with a crusher (continental machine). After steaming for 1-10 minutes at 100 ° C, the mixture was cooled to 0-10 ° C using a cooler. Subsequently, the germinated soybean crude powder was pulverized using an ultra fine grinding machine (Masuko). The particle size (0.06-200 μm) of the soymilk obtained by pulverization was investigated. The soymilk was again cooled to 0-10 ° C. using a cooler. Thus, germinated soybean soybean milk of 11-16% concentration (brix) was prepared.
<실시예 2><Example 2>
본 발명에 따른 발아대두 전두유의 제조 ⅡPreparation of Germinated Soybean Soybean Milk according to the Invention II
소포제(지방산계 소포제, RikenVita 사)를 발아대두 조분쇄물의 총 중량에 대하여 0.002-0.2중량%로 첨가하여 미분쇄 공정을 수행한 것을 제외하고는 상기 실시예 1과 동일한 방법에 따라 11-16% 농도의 발아대두 전두유를 제조하였다.11-16% according to the same method as in Example 1, except that the anti-foaming agent (fatty acid-based anti-foaming agent, RikenVita) was added at 0.002-0.2% by weight based on the total weight of the germinated soybean crude powder. A concentration of germinated soybean soybean milk was prepared.
<실시예 3><Example 3>
본 발명에 따른 발아두유의 제조 ⅠPreparation of germinated soybean milk according to the present invention
박피한 대두 100 kg에 무게대비 5배의 물을 가하고 20℃에서 약 3-6시간 동안 수침하였다. 수침된 대두를 건져내어, 배수가 용이한 용기에 담아 1-6시간마다 물을 공급하면서 20℃에서 2-48시간 동안 발아시켰다. 발아된 대두에 무게대비 4-5배량의 물을 가한 후, 마쇄기(대륙기계)로 분쇄하였다. 100℃에서 1-10분간 증자한 후, 여과기를 통해 여과하고, 냉각기를 이용하여 0-10℃로 냉각하였다. 이렇게 하여 11-16% 농도의 발아두유를 제조하였다.5 times water by weight was added to 100 kg of peeled soybeans and soaked at 20 ° C. for about 3-6 hours. The soaked soybeans were harvested and placed in easy-drained containers and germinated for 2 to 48 hours at 20 ° C. with water supplied every 1-6 hours. 4-5 times the weight of water was added to the germinated soybeans, and then ground using a grinding machine (continental machine). After cooking for 1-10 minutes at 100 ° C., it was filtered through a filter and cooled to 0-10 ° C. using a cooler. Thus, germinated soybean milk having a concentration of 11-16% was prepared.
<실시예 4><Example 4>
본 발명에 따른 According to the invention 발아두유의Germinated soymilk 제조 Ⅱ Manufacture Ⅱ
소포제(지방산계 소포제, RikenVita 사)를 0.002-0.2중량%로 첨가하여 분쇄 공정을 수행한 것을 제외하고는 상기 실시예 3과 동일한 방법에 따라 11-16% 농도의 발아두유를 제조하였다.A germinated soybean milk having a concentration of 11-16% was prepared according to the same method as Example 3, except that an antifoaming agent (fatty acid antifoaming agent, RikenVita) was added at 0.002-0.2% by weight.
<비교예 1>Comparative Example 1
발아하지 않은 대두를 이용한 Soybeans without germination 전두유의Whole soymilk 제조 Ⅰ Manufacture Ⅰ
대두 100 kg을 박피기를 이용하여 대두의 껍질을 제거하였다(제거율 80-95%). 이후, 껍질이 제거된 대두에 무게대비 5배의 물을 가하고 20℃에서 약 3-6시간 동안 수침하였다. 수화된 대두에 무게대비 4-5배량의 물을 가한 후, 마쇄기(대륙기계)로 조분쇄하였다. 이후, 다시 초미세분쇄기(Masuko 사)를 이용하여 대두 조분쇄물을 미분쇄하였다. 미분쇄하여 얻은 두유액을 100℃에서 1-10분간 증자한 후, 냉각기를 이용하여 0-10℃로 냉각하였다. 100 kg of soybeans were peeled using a peeler (80-95% removal rate). Subsequently, 5 times the weight of water was added to the removed soybeans and soaked at 20 ° C. for about 3-6 hours. 4-5 times the weight of water was added to the hydrated soybeans, and then pulverized with a crusher. Thereafter, the soy coarsely pulverized product was pulverized again using an ultra fine grinding machine (Masuko). The soymilk obtained by pulverizing was steamed at 100 ° C. for 1-10 minutes, and then cooled to 0-10 ° C. using a cooler.
<비교예 2>Comparative Example 2
발아하지 않은 대두를 이용한 Soybeans without germination 전두유의Whole soymilk 제조 Ⅱ Manufacture Ⅱ
소포제(지방산계 소포제, RikenVita 사)를 0.002-0.2중량%로 첨가하여 미분쇄 공정을 수행한 것을 제외하고는 상기 비교예 1과 동일한 방법에 따라 11-16% 농도의 두유를 제조하였다.A soymilk with a concentration of 11-16% was prepared according to the same method as Comparative Example 1, except that an anti-foaming agent (fatty acid-based antifoaming agent, RikenVita) was added at 0.002-0.2% by weight.
<비교예 3>Comparative Example 3
박피 및 발아하지 않은 대두를 이용한 With peeled and ungerminated soybean 전두유의Whole soymilk 제조 Ⅲ Manufacture Ⅲ
껍질을 제거하지 않은 대두 100 kg에 무게대비 5배의 물을 가하고 20℃에서 약 3-6시간 동안 수침하였다. 수화된 대두에 무게대비 4-5배량의 물을 가한 후, 마쇄기(대륙기계)로 조분쇄하였다. 이후, 다시 초미세분쇄기(Masuko 사)를 이용하여 대두 조분쇄물을 미분쇄하였다. 미분쇄하여 얻은 두유액을 100℃에서 1-10분간 증자한 후, 냉각기를 이용하여 0-10℃로 냉각하였다. Five times the weight of water was added to 100 kg of soybeans without peeling and soaked at 20 ° C. for about 3-6 hours. 4-5 times the weight of water was added to the hydrated soybeans, and then pulverized with a crusher. Thereafter, the soy coarsely pulverized product was pulverized again using an ultra fine grinding machine (Masuko). The soymilk obtained by pulverizing was steamed at 100 ° C. for 1-10 minutes, and then cooled to 0-10 ° C. using a cooler.
<< 비교예Comparative example 4> 4>
48시간 이상 발아시킨 대두를 이용한 Using soybeans germinated for more than 48 hours 전두유의Whole soymilk 제조 Ⅲ Manufacture Ⅲ
발아공정에서 대두를 48시간 이상 발아시킨 것을 제외하고는 실시예 1과 동일한 방법에 따라 11-16% 농도의 두유를 제조하였다.Soymilk with a concentration of 11-16% was prepared according to the same method as Example 1 except that the soybeans were germinated for 48 hours or more in the germination process.
<실험예 1>Experimental Example 1
대두의 발아시간에 따른 이소플라본 함량 분석Analysis of Isoflavone Contents according to Germination Time of Soybeans
발아대두를 이용한 두유의 최적 조건을 규명하기 위하여, 본 발명자들은 대두의 발아시간에 따른 이소플라본의 함량을 분석하였다. In order to identify the optimal conditions of soymilk using germinated soybeans, the present inventors analyzed the isoflavone content according to the germination time of soybean.
박피된 대두 3kg에 대두 중량에 5배의 물을 가하고, 수온을 20℃로 유지하면서 10시간 동안 수침하고 0-48시간 동안 발아시켜 발아시간에 따른 대두 내 이소플라본 함량을 분석하였다. 이소플라본 함량은 HPLC를 사용하여 분석하였다. 이를 위해 먼저 발아시킨 대두 10g을 마쇄하고 1M HCl 30㎖를 가하여 100℃에서 1시간 동안 진탕하였다. 그 다음 메탄올 40㎖를 가하고 5분간 추가 진탕한 후 3500ㅧg에서 15분간 원심분리하였다. 원심분리하여 수득한 상등액을 0.2㎛ 필터로 여과하여 HPLC 분석용 시료로 사용하였다. HPLC 분석 조건은 표 1에 나타낸 바와 같다. 피크 면적은 다이드제인, 제니스테인, 다이드진 및 제니스틴 표준시약을 농도별로 메탄올에 용해시켜 HPLC로 분석한 후 작성한 표준곡선을 사용하여 정량하였다. To 5 kg of peeled soybean was added 5 times the weight of soybean, soaked for 10 hours while maintaining the water temperature at 20 ℃ and germinated for 0-48 hours to analyze the isoflavone content in the soybean according to the germination time. Isoflavone content was analyzed using HPLC. To this end, 10 g of soybeans germinated first were ground, and 30 ml of 1 M HCl was added thereto, followed by shaking at 100 ° C. for 1 hour. Then, 40 ml of methanol was added thereto, and further shaken for 5 minutes, followed by centrifugation for 15 minutes at 3500 ㅧ g. The supernatant obtained by centrifugation was filtered through a 0.2 μm filter and used as a sample for HPLC analysis. HPLC analysis conditions are as shown in Table 1. The peak area was quantified using standard curves prepared by dissolving Dyzedine, Genistein, Dydazine and Genistin standard reagents in methanol at different concentrations.
그 결과, 발아시키기 시작 한지 2시간째부터 이소플라본 함량이 증가하기 시작하였으며 24시간이 경과한 경우에 제니스틴, 제니스테인, 다이드제인의 함량 및 아글리콘/글리코시드 비율이 최대치를 나타냈다(도 1 참조). 상기 아글리콘/글리코시드 비율이 높을수록 이소플라본의 생체이용율은 크다.As a result, the isoflavone content began to increase from 2 hours after germination, and the maximum content of aginicon, genistein, and dyedzein and the aglycone / glycoside ratio were shown after 24 hours (see FIG. 1). ). The higher the aglycone / glycoside ratio, the greater the bioavailability of isoflavones.
<실험예 2>Experimental Example 2
대두의 발아온도 및 발아시간에 따른 Soybean Germination Temperature and Germination Time 가바Gava 함량 분석 Content analysis
박피된 대두 3kg에 대두 중량에 5배의 물을 가하고, 20℃의 물에서 10시간 동안 수침하였다. 이후, 5-40℃의 물에서 0-48시간 동안 발아시켜 발아시간에 따른 발아대두 내 가바 함량을 분석하였다. 가바 함량 분석은 아미노산자동분석기를 사용하여 수행하였다. 이를 위해 먼저, 상기 발아대두를 냉동건조한 후 마쇄하여 1g을 취하고 10g의 증류수를 가한 다음 121℃에서 30분간 가열하였다. 이를 15000×g에서 30분간 원심분리하고 상등액을 취하여 0.45㎛의 필터로 여과하였다. 상기 여과액 200㎕를 취하여 메탄올:클로로포름:물을 12:5:3의 비율로 혼합한 혼합액 800㎕를 가하고 12000×g에서 15분간 원심분리하여 상등액을 취한 후 0.45㎛의 필터를 통과시켰다. 이를 이온교환수지 컬럼을 장착한 아미노산자동분석기(L8800 Hitachi amino acid analyzer)를 사용하고 이동상으로는 리튬 사이트레이트(Lithium cytrate)를 사용하여 유속 0.3㎖/min, 시료 주입량 10㎕의 조건으로 분석하였다. Five times of water was added to the weight of soybean to 3 kg of peeled soybean, and soaked for 10 hours in water of 20 ℃. Thereafter, germination for 0-48 hours in water of 5-40 ℃ to analyze the Gabba content in the germinated soybean according to the germination time. Gava content analysis was performed using an amino acid automatic analyzer. To this end, first, the germinated soybeans were lyophilized, and then ground to 1 g, and 10 g of distilled water was added thereto, followed by heating at 121 ° C. for 30 minutes. This was centrifuged at 15000 × g for 30 minutes, and the supernatant was collected and filtered through a filter of 0.45 μm. 200 μl of the filtrate was taken and 800 μl of a mixed solution of methanol: chloroform: water in a ratio of 12: 5: 3 was added thereto, and the mixture was centrifuged at 12000 × g for 15 minutes. This was analyzed using a L8800 Hitachi amino acid analyzer equipped with an ion exchange resin column and using a lithium cytrate as a mobile phase under a flow rate of 0.3 ml / min and a sample injection amount of 10 µl.
그 결과, 표 2 및 도 2에서 보는 바와 같이, 발아시간이 증가할수록 가바 함량이 발아 전에 비해 2배 이상 증가하는 것으로 나타났다. 발아온도가 10℃미만인 경우에는 발아시간이 증가하여도 가바 함량의 증가가 미미한 것으로 나타났다(결과 미도시). As a result, as shown in Table 2 and Figure 2, as the germination time increases, the Gabba content increased more than twice as before germination. When the germination temperature was less than 10 ℃, the increase in the Gabba content was found to be small even if the germination time was increased (result not shown).
<실험예 3>Experimental Example 3
대두의 발아시간에 따른 비타민C 함량 분석Analysis of Vitamin C Content According to Germination Time of Soybeans
박피된 대두 3kg에 대두 중량에 5배의 물을 가하고, 수온을 20℃로 유지하면서 10시간 동안 수침한 후 48시간 동안 발아시켜 발아대두를 제조하고 비타민C 함량을 분석하였다. 비타민C 함량은 HPLC를 사용하여 분석하였다. 이를 위해 먼저, 상기 발아대두를 냉동건조한 후 마쇄하여 2g을 취하고 다이아스타제(Diastase : Yakuri Pure Chemical Co., Osaka, Japen) 1g 과 0.1N HCl 10 ㎖을 가하고 37℃ 항온기에서 약 10시간 방치한 후 0.1N HCl을 가하여 20 ㎖로 만든후 균질화시키고, 3,500×g에서 20분간 원심분리한 후, 상층액을 취하여 0.45㎛의 필터로 여과하였다. 상기 여과액을 HPLC분석용 시료로 사용하였으며, 기기의 분석조건은 표 3과 같고, 정량분석은 표준비타민 용액의 면적과 시료의 면적비로부터 계산하였다.To 5 kg of peeled soybean was added 5 times the weight of soybean, soaked for 10 hours while maintaining the water temperature at 20 ℃ germinated for 48 hours to prepare a germinated soybean and analyzed the vitamin C content. Vitamin C content was analyzed using HPLC. To this end, first, freeze-dried the germinated soybeans, pulverized, took 2 g, and added 1 g of diastase (Diastase: Yakuri Pure Chemical Co., Osaka, Japen) and 10 ml of 0.1N HCl, and left at 37 ° C. for about 10 hours. Then, 0.1N HCl was added to make 20 ml, homogenized, centrifuged at 3,500 × g for 20 minutes, and the supernatant was collected and filtered with a filter of 0.45 μm. The filtrate was used as a sample for HPLC analysis, the analysis conditions of the instrument is shown in Table 3, the quantitative analysis was calculated from the area ratio of the standard vitamin solution and the area ratio of the sample.
그 결과, 발아 전에는 비타민 C의 함량이 거의 없었으나, 발아시간이 경과할수록 비타민C 함량이 현저히 증가하는 것으로 나타났다(도 3 참조). As a result, there was almost no vitamin C content before germination, but the vitamin C content was significantly increased as the germination time elapsed (see FIG. 3).
<실험예 4>Experimental Example 4
각 두유액의 관능검사Sensory test of each soymilk
상기 실시예 1 내지 4 및 비교예 1 내지 4에서 제조된 각 두유액에 대하여 훈련된 관능검사 요원 10인을 대상으로 5점 척도 기호도 검사를 실시하였다. 기호도 검사는 5점 척도로 하여 실시하였다. 그 결과를 하기 표 4에 기재하였다.Five-point scale palatability test was performed on 10 trained sensory test agents for each soymilk prepared in Examples 1-4 and Comparative Examples 1-4. The palatability test was performed on a 5-point scale. The results are shown in Table 4 below.
그 결과, 상기 표 4에서 보는 바와 같이, 본 발명에 따라 박피한 대두를 발아시키고, 조분쇄한 후 증자하고 다시 미분쇄하여 제조한 두유의 경우 맛과 향 면에서 가장 우수한 것으로 나타났다. 그러나 48시간 이상 발아시킨 경우에는 대두의 품질이 떨어져 두유액의 관능검사 결과 맛과 향에 대한 기호도가 감소하는 것으로 나타났다. 특히, 박피 및 발아시키지 않은 대두를 이용하여 두유를 제조하는 경우에는 제조된 두유의 점도가 상승하고 이미가 발생하는 것으로 나타났다.As a result, as shown in Table 4, the soymilk produced by germinating, coarsely pulverized, then increased and finely pulverized according to the present invention was found to be the best in terms of taste and flavor. However, if soybean sprouted for more than 48 hours, soybean quality decreased, and soybean milk sensory evaluation showed that taste and aroma were decreased. In particular, when the soymilk is prepared using the peeled and ungerminated soybeans, the viscosity of the soymilk produced is found to occur and already occurs.
<실시예 5>Example 5
본 발명에서 제조된 두유를 이용한 두부의 제조Preparation of tofu using soy milk prepared in the present invention
상기 실시예 1 내지 4에서 제조된 발아대두 전두유 및 발아두유를 이용하여 다양한 종류의 두부를 제조하였다.Various types of tofu were prepared using the germinated soybean soybean milk and germinated soymilk prepared in Examples 1 to 4 above.
<5-1> 순두부의 제조<5-1> Preparation of soft tofu
상기 실시예 1 내지 4에서 제조된 각 두유액에 트랜스글루타미나제 0.25-0.8중량%, 염화마그네슘(100% 순도) 0.2-0.4중량%, 제재염 0.05-0.15중량% 및 GDL(gluconodeltalactone) 0.05-0.03중량%를 각각 첨가하였다. 그리고 나서 상기 혼합물을 순두부용 튜브팩에 충전한 후, 55℃에서 60분; 및 85℃에서 40분 동안 가열하여 가열 응고 반응을 실시하였다. 이후, 살균 냉각하여 완제품 순두부를 제조하였다.In each soymilk prepared in Examples 1 to 4, 0.25-0.8% by weight of transglutaminase, 0.2-0.4% by weight of magnesium chloride (100% purity), 0.05-0.15% by weight of salts of salt, and GDL (gluconodeltalactone) 0.05 -0.03 wt% were added respectively. Then, after filling the mixture in a tube pack for soft tofu, 60 minutes at 55 ℃; And heating at 85 ° C. for 40 minutes to conduct a heat coagulation reaction. Subsequently, sterilization and cooling were carried out to produce a finished product tofu.
<5-2> 연두부의 제조<5-2> production of soft tofu
상기 실시예 1 내지 4에서 제조된 각 두유액에 트랜스글루타미나제 0.25-0.8중량%, 염화마그네슘(100% 순도) 0.2-0.4중량%, 제재염 0.05-0.15중량% 및 GDL(gluconodeltalactone) 0.05-0.03중량%를 각각 첨가하였다. 그리고 나서 상기 혼합물을 연두부 용기에 충전한 후, 55℃에서 60분; 및 85℃에서 40분 동안 가열하여 가열 응고 반응을 실시하였다. 이후, 살균 냉각하여 완제품 연두부를 제조하였다.In each soymilk prepared in Examples 1 to 4, 0.25-0.8% by weight of transglutaminase, 0.2-0.4% by weight of magnesium chloride (100% purity), 0.05-0.15% by weight of salts of salt, and GDL (gluconodeltalactone) 0.05 -0.03 wt% were added respectively. The mixture was then charged to a soft tofu container, followed by 60 minutes at 55 ° C .; And heating at 85 ° C. for 40 minutes to conduct a heat coagulation reaction. Thereafter, by sterilization cooling to prepare the finished product soft tofu.
<5-3> 충전기누고시의 제조<5-3> manufacture of charger
상기 실시예 1 내지 4에서 제조된 각 두유액에 트랜스글루타미나제 0.25-0.8중량%, 염화마그네슘(100% 순도) 0.2-0.4중량%, 제재염 0.05-0.15중량% 및 GDL(gluconodeltalactone) 0.05-0.03중량%를 각각 첨가하였다. 그리고 나서 상기 혼합물을 용기에 충전한 후, 55℃에서 60분; 및 85℃에서 60분 동안 가열하여 가열 응고 반응을 실시하였다. 이후, 살균 냉각하여 완제품 충전기누고시를 제조하였다.In each soymilk prepared in Examples 1 to 4, 0.25-0.8% by weight of transglutaminase, 0.2-0.4% by weight of magnesium chloride (100% purity), 0.05-0.15% by weight of salts of salt, and GDL (gluconodeltalactone) 0.05 -0.03 wt% were added respectively. The mixture was then charged to a vessel and then 60 minutes at 55 ° C .; And heating at 85 ° C. for 60 minutes to conduct a heat coagulation reaction. Then, by sterilization cooling to prepare a finished product charger.
<5-4> 절단기누고시의 제조<5-4> manufacture of cutting machine
절단기누고시용 성형틀에 상기 실시예 1 내지 4에서 제조된 각 두유액, 트랜스글루타미나제 0.25-0.8중량%, 염화마그네슘(100% 순도) 0.2-0.4중량%, 제재염 0.05-0.15중량% 및 GDL(gluconodeltalactone) 0.05-0.03중량%를 첨가하였다. 그리고 나서 상기 성형틀을 가열 반응조에 넣은 후 55℃에서 60분; 및 85℃에서 60분 동안 가열하여 가열 응고 반응을 실시하였다. 응고된 두부를 절단하여 용기에 충전하고 포장, 살균 및 냉각하여 완제품 절단기누고시를 제조하였다.Each soymilk prepared in Examples 1 to 4, 0.25-0.8% by weight of transglutaminase, 0.2-0.4% by weight of magnesium chloride (100% purity), and 0.05-0.15% by weight of sawdust And 0.05-0.03% by weight of GDL (gluconodeltalactone). Then 60 minutes at 55 ° C. after placing the mold into a heating reactor; And heating at 85 ° C. for 60 minutes to conduct a heat coagulation reaction. The solidified tofu was cut, filled into a container, packaged, sterilized, and cooled to prepare a finished product cutter.
<< 실험예Experimental Example 5> 5>
본 발명에 따른 두부의 관능검사 및 조직감 검사Sensory test and texture test of the head according to the present invention
본 발명에 따른 두부에 대하여 관능검사 및 조직감 검사를 실시하였다.Tofu according to the present invention was carried out a sensory test and texture test.
<5-1> 관능검사<5-1> Sensory test
상기 실시예 <5-4>에서 제조된 발아대두 전두부에 대하여, 훈련된 관능검사 요원 10인을 대상으로 5점 척도 기호도 검사 및 요리적성 검사를 실시하였다. 각 검사항목은 5점 척도로 하여 실시하였다. 비교검사는 시중에서 유통되는 부침용/찌개용 두부로 대조군으로 하여 수행하였다. 그 결과를 하기 표 5에 기재하였다.The germinated soybean frontal head prepared in Example <5-4> was subjected to 5-point palatability test and culinary fitness test for 10 trained sensory test agents. Each test item was performed on a 5-point scale. Comparative test was carried out as a control group tofu / stew tofu in the market. The results are shown in Table 5 below.
기호도Overall
Likelihood
기호도flavor
Likelihood
기호도Organization
Likelihood
기호도Exterior
Likelihood
발아대두 전두부Of the present invention
Germinated soybean tofu
그 결과, 상기 표 5에서 보는 바와 같이, 본 발명에 따른 발아대두 전두부의 경우에는 비지를 함유함에도 불구하고 전반적인 기호도가 가장 높은 것으로 나타났다. 특히 본 발명의 발아대두 전두부의 경우에는 일반 두부에 비하여 고소한 맛이 증가한 것으로 나타났다. 또한 본 발명의 발아대두전두부는 찌개요리나 부침요리에 모두 적합한 것으로 나타났다.As a result, as shown in Table 5, in the case of the germinated soybean frontal head according to the present invention, the overall acceptability was found to be the highest even though it contained a busy paper. In particular, the germinated soybean whole tofu of the present invention was found to have a more savory taste than the general tofu. In addition, the germinated soybean frontal head of the present invention was found to be suitable for both stew and upset dishes.
<5-2> 조직감(경도) 검사<5-2> Texture (hardness) test
상기 실시예 <5-4>에서 제조된 절단기누고시 형태의 발아대두 전두부에 대하여 조직감 검사를 실시하였다. 조직감 검사는 조직감 분석기(Texture Analyzer)("TA-XT-plus", Micro Stable Systems 사)로 하였고, 이 때 사용한 프로브(Probe)는 SMSP/25Φ로 하였다. TPA 모드로 하였고, 시료는 420 g 절단기누고시 한 모에 대해 표면과 내부로 나누고, 표면과 내부에서 좌우 대각선으로 하여 5 포인트(point)씩 측정하였다. 두부 한 모당 10 포인트의 결과 값을 도출하였고, 최소 5모 이상 측정한 후, 평균 및 표준편차 값을 하기 표 6에 나타내었다.The texture test was performed on the germinated soybean frontal head of the cutter-nose form prepared in Example <5-4>. The texture test was performed with a texture analyzer ("TA-XT-plus", Micro Stable Systems), and the probe used at this time was SMSP / 25Φ. In the TPA mode, the samples were divided into the surface and the inside of the hair at the time of 420 g cutter, and measured by 5 points on the surface and the inside diagonally. The result value of 10 points per tofu head was derived, and after measuring at least 5 feet, the average and standard deviation values are shown in Table 6 below.
상기 표 6에서 보는 바와 같이, 시중 유통되는 두부들의 경도 값은 편차가 매우 심한 반면, 본 발명에서 제조된 발아대두 전두부의 경우에는 비지를 함유함에도 불구하고 두부 한 모 전체적으로 매우 균일한 경도 값을 나타내고 두부 간 편차도 매우 적어 우수한 품질을 나타내었다.As shown in Table 6, while the hardness value of the commercially available tofu is very severe, the germinated soybean frontal tofu produced in the present invention exhibits a very uniform hardness value throughout the whole of the tofu, even though it contains biji. The variation between the heads was also very small, indicating excellent quality.
이상 살펴본 바와 같이, 본 발명에서는 박피한 대두를 발아시키고, 비지의 분리 없이 발아대두 전체를 조분쇄하고 증자한 후, 미분쇄하는 과정을 포함하는 것을 특징으로 하는 발아대두 전두유 및 두부의 제조방법을 개발하였다. 본 발명에 따라 제조된 발아대두 전두유 및 두부는 발아대두에 함유되어 있는 각종 단백질, 영양 성분 및 기능성 물질이 그대로 함유되어 있을 뿐 아니라 이소플라본, 가바 및 비타민 C 등이 증진되어 영양학적으로 우수하다. 또한, 본 발명은 통상적인 두유 및 두부의 제조과정에서 나오는 비지를 별도로 분리하지 않고 제조라인 상에서 기계적으로 바로 처리하므로 경제성 및 효율성에서도 뛰어난 이점을 가진다.As described above, in the present invention, germinated soybean soybean milk and tofu manufacturing method comprising the step of germinating the peeled soybean, coarsely pulverizing and increasing the whole germinated soybeans without separating the sebum, and then pulverizing Developed. Germinated soybean soybean milk and tofu prepared according to the present invention are not only contained in various proteins, nutritional ingredients and functional substances contained in germinated soybeans, but also isoflavone, gabba and vitamin C are enhanced nutritionally excellent. . In addition, the present invention has an excellent advantage in economics and efficiency because the soy milk and soybeans produced in the manufacturing process of conventional soybeans are processed directly on the production line without being separated separately.
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| KR19980022392A (en) * | 1996-09-18 | 1998-07-06 | 이진우 | Manufacturing method of frontal tofu that can be stored for a long time |
| JPH11123060A (en) * | 1997-10-21 | 1999-05-11 | Nakano Vinegar Co Ltd | Processed food of soybean using germinated soybean and its production |
| JPH11225698A (en) * | 1998-02-10 | 1999-08-24 | Kikkoman Corp | Production of packed bean curd |
| JP2003093007A (en) * | 2001-09-25 | 2003-04-02 | Fujicco Co Ltd | Method for controlling germination of soybean, germinated soybean obtained by the method, soybean processed food using the germinated soybean, and method for producing the food |
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| KR19980022392A (en) * | 1996-09-18 | 1998-07-06 | 이진우 | Manufacturing method of frontal tofu that can be stored for a long time |
| JPH11123060A (en) * | 1997-10-21 | 1999-05-11 | Nakano Vinegar Co Ltd | Processed food of soybean using germinated soybean and its production |
| JPH11225698A (en) * | 1998-02-10 | 1999-08-24 | Kikkoman Corp | Production of packed bean curd |
| JP2003093007A (en) * | 2001-09-25 | 2003-04-02 | Fujicco Co Ltd | Method for controlling germination of soybean, germinated soybean obtained by the method, soybean processed food using the germinated soybean, and method for producing the food |
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