KR101920000B1 - A bean curd coagulant comprising Magnesium Malate - Google Patents
A bean curd coagulant comprising Magnesium Malate Download PDFInfo
- Publication number
- KR101920000B1 KR101920000B1 KR1020160158073A KR20160158073A KR101920000B1 KR 101920000 B1 KR101920000 B1 KR 101920000B1 KR 1020160158073 A KR1020160158073 A KR 1020160158073A KR 20160158073 A KR20160158073 A KR 20160158073A KR 101920000 B1 KR101920000 B1 KR 101920000B1
- Authority
- KR
- South Korea
- Prior art keywords
- tofu
- coagulant
- magnesium
- points
- producing
- Prior art date
Links
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 135
- 239000000701 coagulant Substances 0.000 title claims abstract description 107
- JFQQIWNDAXACSR-UHFFFAOYSA-L magnesium malate Chemical compound [Mg+2].[O-]C(=O)C(O)CC([O-])=O JFQQIWNDAXACSR-UHFFFAOYSA-L 0.000 title claims abstract description 77
- 229940096424 magnesium malate Drugs 0.000 title claims abstract description 77
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- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 claims abstract description 14
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- 238000004090 dissolution Methods 0.000 claims description 53
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- Beans For Foods Or Fodder (AREA)
Abstract
본 발명은 사과산마그네슘(Magnesium Malate)을 포함하는 두부 제조용 응고제에 관한 것으로서, 보다 상세하게는 두부 제조용 응고제로서 사과산마그네슘은 응고 반응시간이 유효적절하고, 제조된 두부의 보습력을 높이고, 물성을 부드럽게 하며, 관능평가를 통해 맛이 좋아짐을 확인함으로써, 두부 제조 시 풍미, 탄력, 식감 및 수율이 우수한 양질의 두부를 제조할 수 있다.More particularly, the present invention relates to a coagulant for the production of tofu containing magnesium malate, and more particularly to a coagulant for the production of tofu which is effective in the coagulation reaction time as magnesium coagulant, enhances the moisture resistance of the prepared tofu, , And by confirming that the taste is improved by sensory evaluation, it is possible to produce a good quality tofu having excellent flavor, elasticity, texture and yield when producing tofu.
Description
본 발명은 사과산마그네슘을 포함하는 두부 제조용 응고제 및 이를 적용한 두부 제조방법에 관한 것으로서, 보다 상세하게는 유사 결정 다형현상(수화물·용매화물)을 갖는 사과산마그네슘을 포함하는 두부 제조용 응고제 및 이를 적용한 두부 제조방법에 관한 것이다.The present invention relates to a coagulant for producing tofu containing magnesium malate and a method for producing a tofu using the same, and more particularly to a coagulant for producing tofu containing magnesium malate having a similar crystal polymorphism (hydrate / solvate) ≪ / RTI >
약 2000년 전 한나라의 회남왕 류안이 처음으로 만든 두부는 이후 고려시대에 우리나라에 전해졌으며, 처음에는 사찰음식으로만 이용되었다가 후에 대중화되었다. 영양가와 소화율이 높고 가격이 저렴하며 부드러운 질감을 가지고 있으므로 기호도가 높아 서민들의 주요 단백질 공급원으로 애용되었다.The first tofu made by King Ryuan of the Han of the Han Dynasty about 2,000 years ago was later introduced to Korea in the Goryeo Dynasty and was first used only as temple food and later popularized. It has high nutritional value and high digestibility, low price, soft texture and high taste.
두부는 제조과정에서 크게 두 종류로 나뉘게 되는데, 두유와 응고제를 혼합하여 두유를 응고시킨 후 파쇄 및 압착 과정을 거쳐 제조 되는 두부(목면두부, 판두부 등)와 파쇄 및 압착 과정 없이 제조 되는 두부(충진포장된 연순두부, 비단두부 등)이다. 이 두 종류 두부의 일반적인 제조 방법에 대해서는 이미 널리 잘 알려져 있으므로 생략하기로 한다.Tofu is divided into two types in the manufacturing process. Tofu is produced by crushing and crushing soymilk by mixing soymilk and coagulant, and tofu (cotton tofu, pan tofu, etc.) Packed soft soya bean paste, silk tofu, etc.). The general manufacturing methods of these two kinds of tofu are already well known and will be omitted.
두부제조용 응고제는 두유와의 응고 반응 속도 측면에서 지효성 응고제와 속효성 응고제로 나눌 수 있다. 지효성 응고제는 두유 단백질과 반응속도가 느려 보수성이 좋은 두부를 얻을 수 있으나 그 특성상 맛이나 풍미가 좋지 않은 경향이 있으며, 그 대표적인 종류로는 황산칼슘, 글루코노델타락톤(Glucono Delta Lactone, GDL) 등이 있다. 속효성 응고제는 두유 단백질과의 반응속도가 빠른 것으로, 대표적인 종류는 염화마그네슘, 염화칼슘 등이 있다.The coagulant for the production of tofu can be divided into a long-acting coagulant and a short-acting coagulant in terms of the rate of coagulation reaction with soy milk. Glucose Delta Lactone (GDL), etc. are typical examples of the long-acting coagulants because they have a tendency that the soybean milk protein and the soybean milk protein are reacted at a slow rate, . Rapid-acting coagulants have a fast reaction rate with soybean protein. Representative classes include magnesium chloride and calcium chloride.
그러나 속효성 응고제는 두부의 풍미나 맛은 좋은 반면 보수성이 좋지 않은 문제점이 있어 보수성이 좋은 두부를 제조할 때는 탄력, 식감, 수율 등이 우수하도록 상당히 정교한 제어가 요구되는 숙련된 기술이 필요하다.However, the quick-acting coagulants have a problem in that the flavor and taste of tofu are good but the water retention is not good. Therefore, when producing a highly conservative tofu, skilled techniques requiring a fairly sophisticated control are required to have excellent elasticity, texture and yield.
예를 들면 속효성 응고제와 두유를 혼합 반응 시킬 때 단시간 내에 끝내지 않으면 먼저 응고되어버린 부분이 다시 파쇄 되어 두부 면이 매끄럽지 못하고 물 빠짐 속도가 빨라 단단한 두부가 되는 문제가 있다.For example, when a quick-acting coagulant and soybean milk are mixed and reacted, if they do not finish within a short period of time, the solidified portion is once again shattered, so that the head surface is not smooth and the water dropping speed is fast.
따라서 속효성 응고제를 이용하되 두유 단백질과 응고제의 반응속도를 지효화시켜 풍미, 탄력, 식감, 수율 등이 우수한 양질의 두부를 제조하기 위해 다양한 연구가 진행되고 있다.Therefore, various studies have been conducted to produce high quality tofu having excellent flavor, elasticity, texture, yield and so on by making the reaction speed of soymilk protein and coagulant with the use of a rapid acting coagulant.
속효성 응고제의 반응속도를 지효화 시키는 방법 중에서 상용화에 성공한 기술(속효성 응고제의 지효성 확보를 위한 유화기술)과 관련된 특허들은 특허등록번호 10-0309740, 특허등록번호 10-1119182, 특허등록번호 10-1320977 등에서 언급된 바와 같이 상당한 개량이 이루어져 있다. 상용화에 성공한 이 기술은 호모믹서 등을 사용하여 식용유지, 유화제와 속효성 응고제, 특히 염화마그네슘을 유화시켜 지효성을 확보하는 방법이다.Patents relating to technologies that are successfully commercialized among the methods of slowing down the reaction rate of fast-acting coagulants (emulsifying techniques for securing the efficacy of fast-acting coagulants) include Patent Registration No. 10-0309740, Patent Registration No. 10-1119182, Patent Registration No. 10-1320977 As mentioned in the above, considerable improvements have been made. This technology, which has succeeded in commercialization, is a method of securing the delayed effect by emulsifying edible oil, emulsifier and quick-acting coagulant, especially magnesium chloride, using a homomixer or the like.
그러나 위와 같은 방법으로 제조된 유화응고제는 유화상태의 보존을 위한 냉장보관 등 보관상 까다롭고, 식용유지 및 유화제를 사용하기에 제조원가가 상당히 높고, 유화응고제의 유효성분이 40% 미만으로(대개 33%) 동일 두유량 대비 사용량이 많아지는 단점이 있다. 또한 식용유지 등을 사용하기에 자원의 낭비가 심하고 유화상태에 문제가 생겨 품질에 이상이 있을 때는 소각폐기 처분을 하는 등 역시 환경문제는 물론 자원의 낭비가 심하다.However, the emulsifying coagulants prepared by the above method are difficult to store such as refrigerated storage for preserving the emulsified state, and the manufacturing cost is very high due to the use of edible oil and emulsifier, and the efficacy of the emulsifying coagulant is less than 40% (usually 33% ) There is a disadvantage in that the amount of usage increases compared to the same flow rate. In addition, waste of resources is wasted to use edible oil, etc., and there is a problem in the emulsification state. When there is an abnormality in quality, incineration disposal is carried out, and waste of resources as well as environmental problems is severe.
이런 고가의 유화응고제는 두부제조 업체의 상당한 경제적 부담을 초래하고 있으며, 이러한 유화응고제를 사용하기 위해서는 유막을 파괴해 줄 수 있는 고가의 자동화 된 호모믹서를 사용하게 됨으로써 초기 투자비가 많이 드는 단점이 있다.Such an expensive emulsifying coagulant causes a considerable economic burden on the tofu maker. In order to use such an emulsifying coagulant, an expensive automated homomixer capable of destroying the oil film is used, which causes an initial investment cost .
한편, 상기 두부제조용 응고제를 응고 원리 측면에서 구분하자면 황산칼슘, 염화마그네슘, 염화칼슘, 황산마그네슘 등과 같은 무기염과 글루코노델타락톤(물에 녹아 서서히 글루콘산이 된다), 초산, 젖산, 구연산 등과 같은 유기산으로 나누어진다. 무기염의 경우 Ca+2, Mg+2 이온이 두유 중 단백질과 가교 반응에 의해 단백질 응고 반응을 일으키며, 유기산의 경우 무기염의 가교 반응과는 달리 두유의 pH를 낮추어 두유 단백질의 등전점(pH 4.2 ~ 4.6)에 다다르게 되면 응고현상이 일어나게 된다. 이 두가지 응고 원리에 대해서는 이미 널리 잘 알려져 있기 때문에 상세한 설명은 생략한다. 유기산들은 대체적으로 속효성 응고작용을 하기에 보수성이 좋지 않은 단단한 두부가 만들어지기 쉬우며, 약간의 과량만 사용하더라도 신맛이 두부에 남아 소비자로 하여금 두부가 변질된 느낌을 갖게 함으로 상품의 가치가 떨어진다. On the other hand, the coagulating agent for the production of tofu can be classified into inorganic salts such as calcium sulfate, magnesium chloride, calcium chloride and magnesium sulfate, and glucono-delta lactone (which gradually becomes gluconic acid dissolved in water), acetic acid, lactic acid, Organic acids. In the case of inorganic salts, Ca +2 and Mg +2 ions cause protein coagulation by cross-linking reaction with proteins in soymilk. Unlike the cross-linking reaction of inorganic salts, the pH of soymilk is lowered, ), The solidification phenomenon occurs. Since these two clotting principles are already well known, a detailed description thereof will be omitted. Organic acids generally have a fast-acting coagulant effect, so it is easy to make a hard tofu which is not well-maintained. Even if a little overproduction is made, the sour taste is left in the tofu,
전술된 두유와의 응고반응 속도측면에서 그리고 응고원리 측면에서 구분된 응고제들의 특성들은 모든 종류의 두부 제조시 그 특성을 발휘하여 최종 두부의 품질을 결정짓는 중요한 요소들이다. 그러나 응고 후 파쇄 및 압착 과정이 없는 두부류(충진포장된 연순두부, 비단두부 등) 제조시 사용되는 응고제는 그 두부류의 제조 방법 특성상 두유에 최대한 균질하게 분산되어야 하며, 두유와의 최적화한 응고반응 속도 같은 추가적인 성능이 요구된다.The characteristics of the coagulants classified in terms of the coagulation reaction rate with the soybean milk described above and in terms of the coagulation principle are important factors determining the quality of the final tofu in all kinds of tofu production. However, the coagulant used in the production of the tofu without any crushing and pressing process after solidification should be dispersed as much as possible in the soybean milk due to the characteristics of the production method of the tofu, and the optimum coagulation reaction rate The same additional performance is required.
글루코노델타락톤의 경우 두유 중에서 신속히 용해되어 균질하게 분산되고, 이어서 서서히 글루콘산으로 가수분해하는 화학적 특성으로 인하여 적합한 응고반응 속도 특성이 있으므로 보수성이 좋은 두부가 되지만, 약간의 과량만 사용하더라도 결국 유기산으로 만든 두부의 풍미나 맛이 좋지 않은 범주에서 벗어나지 못한다. 기타 다른 응고제들도 응고후 파쇄 및 압착 과정이 없는 두부류(충진포장된 연순두부, 비단두부 등)의 응고제로 일부 사용되고 있으나, 주 응고제로는 사용할 수 없고, 맛 등의 특성을 보강하기 위해 소량 보조용으로 혼용되고 있다.Glucono-delta lactone is a well-preserved tofu because it is rapidly dissolved and homogeneously dispersed in soybean milk, and then is slowly hydrolyzed to gluconic acid due to its proper solidification reaction rate. However, even if only a little excess is used, The flavor and taste of tofu made from soy sauce can not be escaped from the bad category. Other coagulants are also used as coagulants in tofu products (packed soft soya bean paste, non-tofu tofu, etc.) that do not have crushing and pressing processes after solidification. However, they can not be used as coagulant, And are mixed.
지난 2천년의 역사에 비추어 보았을 때, 두부제조용 응고제로 사용된 것은 황산칼슘, 염화마그네슘, 염화칼슘, 황산마그네슘, 간수로 대단히 한정적이었으며 최근에서야 글루코노델타락톤 및 상기 속효성 응고제의 수용액을 식용유지로 코팅한 유화응고제가 사용되고 있는 실정이어서, 당 업계 및 소비자의 점차 다양화 되고 있는 욕구에 호응하지 못하고 있다. 특히 연순두부 제조시 거의 필수적으로 사용되어지는 글루코노델타락톤의 경우 전량 수입품일 뿐만 아니라 앞서 언급했던 데로 유기산으로 만든 두부의 풍미와 맛의 범주에서 벗어나지 못하기 때문에, 다양한 욕구에 호응할 수 있으며 연순두부 제조용으로도 적합한 대체 응고제가 절실히 요구된다. 또한 전세계적으로 두부가 건강식품으로 여겨져 소비가 증가되고 있는데, 국내와는 달리 해외에서는 충진 포장된 연순두부류가 상당히 많은 부분을 차지하고 있다.In view of the history of the past 2,000 years, it has been very limited to calcium sulfate, magnesium chloride, calcium chloride, magnesium sulfate, and wastewater which have been used as a coagulant for manufacturing tofu, and recently only an aqueous solution of glucono-delta lactone and the above- Emulsifying coagulants have been used, and thus they are not responding to the increasing diversification needs of the industry and consumers. In particular, glucono-delta lactone, which is used almost indispensably in the manufacture of soft soya beans, is not only an imported product, but also can meet various needs because it can not escape from the category of flavor and taste of tofu made with organic acid as mentioned above. An alternative coagulant suitable for the preparation of soybean curd is strongly desired. In addition, the consumption of tofu is considered to be health food around the world is increasing. Unlike in Korea, there is a considerable portion of packed tofu in Korea.
이에, 본 발명에서는 대체 응고제로서 종류에 한계가 있는 무기염, 유기산을 제외한 유기산칼슘, 유기산마그네슘과 같은 유기산염을 합성, 제조하고 두부제조용 응고제로서의 성능을 비교, 검증하여 가장 적합한 응고제를 찾고자 하였다. 두부제조용 응고제로서 적합하려면 유효적절한 용해도, 용해속도와 같은 물성을 갖고 있으며, 제조된 두부의 탄력, 최대응력(이하 물성), 식감, 풍미, 맛, 수율 등을 좋게 하여야 한다. 유기산염을 합성, 제조하기 위해 검토한 유기산은 크게 아미노산류와 2개의 카르복실기를 탄소골격 말단에 갖고 있는 포화 및 불포화 디카복실릭유기산(dicarboxylic acid)을 대상으로 하고, 이들 유기산에 Mg+2, Ca+2를 제공할 수 있는 염기로서 MgO, Mg(OH)2, MgCO3, CaO, Ca(OH)2, CaCO3를 사용하여 중화반응을 시켰다. 중화반응 이후의 각 유기산염들을 수득하기 위한 후속공정으로서 침전, 농축, 결정화, 분리, 여과, 정제, 세척, 건조 및 분쇄 공정 등은 생성된 유기산염의 종류별 특성에 따라 그 방법을 다르게 하였다. 이러한 중화반응 및 일련의 후속처리공정에서 사과산마그네슘의 경우 다른 유기산칼슘 및 유기산마그네슘과는 달리 두부제조용 응고제로 사용하기에 매우 적합한 특성을 갖는 것을 알게 되었다. 또한, 합성, 제조된 다른 유기산염들 뿐만 아니라, 기존의 응고제와도 비교해 볼 때 뛰어난 풍미와 식감을 갖는 두부를 제공하였다.Therefore, in the present invention, an organic acid salt such as inorganic salt, organic acid calcium, and organic acid magnesium except for inorganic coagulant which is a kind of substitute coagulant is synthesized and manufactured, and the performance as a coagulant for producing tofu is compared and verified to find the most suitable coagulant. In order to be suitable as a coagulant for manufacturing tofu, it has effective physical properties such as solubility and dissolution rate. The elasticity, the maximum stress (hereinafter referred to as physical property), texture, flavor, taste and yield of the manufactured tofu should be improved. The organic acids studied for synthesis and preparation of organic acid salts are saturated and unsaturated dicarboxylic acids containing amino acids and two carboxyl groups at the carbon skeleton end. The dicarboxylic acids include Mg +2 , Ca The neutralization reaction was carried out using MgO, Mg (OH) 2 , MgCO 3 , CaO, Ca (OH) 2 and CaCO 3 as bases capable of providing +2 . As a subsequent step for obtaining each of the organic acid salts after the neutralization reaction, precipitation, concentration, crystallization, separation, filtration, purification, washing, drying, and pulverization processes are performed differently according to the characteristics of the organic acid salts produced. In this neutralization reaction and a series of subsequent treatments, it was found that magnesium malate has properties very suitable for use as a coagulant for manufacturing tofu, unlike other organic acid calcium and organic magnesium. The present invention also provides a tofu having excellent flavor and texture compared with other organic acid salts synthesized and manufactured as well as conventional coagulants.
사과산마그네슘은 기존에 결정수, 결정모양, 용해도에서 서로 다른 것들이 있다고 알려져 있으나, 본 발명에서 제조한 사과산마그네슘은 제조방법에 따라 용해속도가 서로 다른 유사 결정 다형현상(수화물·용매화물)을 보이는데 이들은 물리화학적으로 불안정한 형태에서 보다 안정한 형태로 전이가 일어나며 안정한 형태로 전이될수록 수용해도가 낮아지며, 용해속도가 느려지는 것으로 추측되어, 입경을 최대한 유사하게 하고 용해속도를 비교하였으며 FT-IR, TGA, 진밀도, XRPD 등을 측정 비교한 결과 본 발명에서 제공한 사과산마그네슘은 유사 결정 다형현상(수화물·용매화물)을 보이는 것으로 확인하였다.The malic acid magnesium has been known to have a different crystal number, crystal shape, and solubility, but the magnesium malate produced in the present invention exhibits a similar polymorphism (hydrate, solvate) having a different dissolution rate depending on the preparation method. It is presumed that the dissolution rate becomes slower as the transition to stable form occurs and the dissolution rate becomes slower as the transition from physicochemically unstable form to more stable form is made. FT-IR, TGA, and GIN Density, XRPD, and the like. As a result, it was confirmed that the magnesium malate provided in the present invention exhibited a similar crystal polymorphism (hydrate, solvate).
본 발명의 목적은 두부의 풍미를 높이면서도 보수성을 좋게 하여, 두부의 탄력, 식감, 수율을 우수하게 하는 두부 제조용 응고제로서 사과산마그네슘을 사용하는 용도 및 이런 응고제로 제조한 두부를 제공하는 것이다.It is an object of the present invention to provide a use of magnesium malate as a coagulant for manufacturing tofu which improves the flavor of the tofu and improves the water retention and the excellence in the elasticity, texture and yield of the tofu, and a tofu made from such a coagulant.
본 발명의 또 다른 목적은 사과산마그네슘을 두부 제조용 응고제로 사용하여 보다 효과적으로 응고속도를 지효화하는 방법을 제공하는 것이다.It is yet another object of the present invention to provide a method for more effectively slowing the solidification rate by using magnesium malate as a coagulant for producing tofu.
본 발명의 또 다른 목적은 사과산마그네슘을 두부 제조용 응고제로 사용하여 두부의 풍미, 보수성, 탄력 및 식감을 향상시키는 방법을 제공하는 것이다.Another object of the present invention is to provide a method for improving the flavor, water retention, elasticity and texture of tofu using magnesium malate as a coagulant for producing tofu.
상기 목적을 달성하기 위하여, In order to achieve the above object,
본 발명은 사과산마그네슘(Magnesium Malate)을 포함하는 두부 제조용 응고제를 제공한다.The present invention provides a coagulant for the manufacture of curd, comprising Magnesium Malate.
또한, 본 발명은 상기 본 발명에 따른 사과산마그네슘을 포함하는 두부 제조용 응고제를 이용하여 두부를 제조하는 방법을 제공한다.Also, the present invention provides a method for producing tofu using the coagulant for producing tofu containing magnesium malate according to the present invention.
아울러, 본 발명은 상기 본 발명에 따른 제조방법으로 제조된 두부를 제공한다.In addition, the present invention provides a head manufactured by the method according to the present invention.
본 발명의 두부제조용 응고제를 이용하여 두부 제조시, 두유 내 단백질과의 반응을 효과적으로 지연시켜 두부의 맛과 풍미를 높이면서도 보수성을 좋게 하여, 두부의 탄력, 식감, 수율이 우수한 두부를 제조할 수 있다.By using the coagulant for the production of tofu of the present invention, it is possible to effectively produce the tofu which has excellent elasticity, texture and yield of the tofu by increasing the taste and flavor of the tofu and improving the water retention by effectively delaying the reaction with the protein in the soy milk. have.
특히, 글루코노델타락톤을 사용한 연순두부의 단점인 유기산으로 만든 두부의 풍미와 맛의 범주에서 벗어나지 못하는 문제를 적절한 지효성과 분산성을 갖는 사과산마그네슘을 응고제로 사용하면 연순두부의 맛과 풍미를 높이면서도 보수성을 좋게 하여 탄력, 식감, 수율이 우수한 연순두부를 제조할 수 있다.Especially, the problem of not being able to escape from the category of flavor and taste of tofu made with organic acid, which is a disadvantage of soft soya bean using glucono-delta lactone, is that when magnesium malate is used as a coagulant with appropriate persistence and dispersibility, But also has excellent water retention, so that a soft soya bean having excellent elasticity, texture and yield can be produced.
도 1은 두유에 지효성 응고제와 속효성 응고제를 투입하였을 때의 모습을 비교한 사진이다.
도 2는 용해속도 측정을 위해 사용된 용출시험기(모델 : Hanson Research 社 모델 SR8PLUS)를 나타낸 사진이다.
도 3은 용해속도 측정을 위한 용출시험 과정 중 시험 전을 나타내는 사진이다.
도 4는 용해속도 측정을 위한 용출시험 과정 중 일부 시료 종말점 확인을 나타내는 사진이다.
도 5는 열처리 전 사과산마그네슘 샘플들의 FT-IR 스펙트럼이다.
도 6은 열처리 후 사과산마그네슘 샘플들의 FT-IR 스펙트럼이다.
도 7은 열처리 전 사과산마그네슘 샘플들의 TGA 프로파일이다.
도 8은 열처리 후 사과산마그네슘 샘플들의 TGA 프로파일이다.
도 9는 사과산마그네슘 샘플A의 XRPD 패턴이다.
도 10은 사과산마그네슘 샘플B의 XRPD 패턴이다.
도 11은 사과산마그네슘 샘플C의 XRPD 패턴이다.
도 12는 사과산마그네슘 샘플D의 XRPD 패턴이다.
도 13은 사과산마그네슘 샘플E의 XRPD 패턴이다.FIG. 1 is a photograph comparing the appearance of a soybean oil when a delayed coagulant and a short-acting coagulant are added.
2 is a photograph showing a dissolution tester (model: Hanson Research, Inc. model SR8PLUS) used for measurement of dissolution rate.
3 is a photograph showing the pre-test during the dissolution test for dissolution rate measurement.
FIG. 4 is a photograph showing confirmation of some sample end points during a dissolution test for dissolution rate measurement.
5 is an FT-IR spectrum of magnesium sulfate samples before heat treatment.
6 is an FT-IR spectrum of magnesium sulfate samples after heat treatment.
Figure 7 is a TGA profile of magnesium sulfate samples before heat treatment.
Figure 8 is the TGA profile of magnesium sulfate samples after heat treatment.
9 is an XRPD pattern of magnesium malate sample A. Fig.
10 is an XRPD pattern of magnesium malate sample B. Fig.
11 is an XRPD pattern of magnesium malate sample C;
12 is an XRPD pattern of magnesium malate sample D. Fig.
13 is an XRPD pattern of magnesium malate sample E. Fig.
이하, 본 발명에서 사용되는 용어를 정의한다.Hereinafter, terms used in the present invention are defined.
본 발명에서 사용되는 용어 '다형'이란 동일한 화학 조성을 갖는 물질로 결정 구조를 달리하는 것이 있을 때, 그들을 다형이라 한다. 본래, 결정 형태를 달리하는 것에 대해 정의된 말인데, 지금은 결정 구조의 입장에서 정리되어 있다. 형태에서는 결정상(結晶相)에 의한 차이, clathrate 화합물의 가능성, 쌍결정에 의한 겉보기 대칭의 상승 등의 현상 판정이 곤란하므로, 구조에서의 이동과 반드시 일치하지 않는 경우가 있기 때문이다. 어느 결정 구조는 외부 조건에 의해 안정, 불안정이 결정되므로, 동일 물질이라도 다른 구조를 취할 수 있는 경우가 생긴다. 동일 외부 조건하에 몇 개 구조의 결정상이 존재하는 경우, 열역학적으로 안정한 것은 어느 하나에 한정되고, 다른 것은 준안정상, 즉 열역학적으로는 불안정상인 것이 전이 속도가 느리기 때문에, 겉모양상 안정되게 존재하는 상이라 간주해야 한다. 알려져 있는 상의 수에 의해 2형, 3형, 4형 등이라 하는데, 새로이 다른 조건에 의해 새로운 상이 발견되는 경우도 종종 있어, 결정적인 숫자가 아닌 경우가 많다.As used herein, the term " polymorphism " refers to a material having the same chemical composition, and when there is a crystal structure that is different, they are referred to as polymorphism. Originally, it was defined for different forms of decision, now it is summarized in terms of crystal structure. It is difficult to determine the phenomenon such as the difference due to the crystal phase (crystal phase), the possibility of the clathrate compound, the rise of the apparent symmetry by the paired crystals, and the like. Since a certain crystal structure is determined to be stable and unstable by external conditions, there are cases where even the same material can take a different structure. When there are several structures of crystalline phases under the same external conditions, the thermodynamically stable one is limited to one, and the other is the steady state, that is, thermodynamically unstable. Since the transition speed is slow, . It is called 2 type, 3 type, 4 type, etc. depending on the number of phases known. Sometimes a new image is found by a new condition, and it is often not a definite number.
이하, 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail.
본 발명은 사과산마그네슘(Magnesium Malate)을 포함하는 두부 제조용 응고제를 제공한다.The present invention provides a coagulant for the manufacture of curd, comprising Magnesium Malate.
상기 사과산마그네슘은 유사 결정 다형현상(수화물·용매화물)을 갖는 것이 바람직하다.It is preferable that the magnesium malic acid has a pseudo-crystalline polymorphism (hydrate · solvate).
상기 유사 결정 다형현상(수화물·용매화물)을 갖는 사과산마그네슘은 용해속도가 30초 ~ 15분인 것이 바람직하다. The dissolution rate of magnesium malate having the similar crystal polymorphism (hydrate · solvate) is preferably 30 seconds to 15 minutes.
상기 용해속도는 하기 분석방법으로 분석하는 것이 바람직하며, 이에 한정되지 않는다. The dissolution rate is preferably analyzed by the following analysis method, but is not limited thereto.
본 발명에서 제조한 사과산마그네슘은 제조방법에 따라 용해속도가 서로 다른 유사 결정 다형현상(수화물·용매화물)을 보이는데 이들은 물리화학적으로 불안정한 형태에서 보다 안정한 형태로 전이가 일어나며 안정한 형태로 전이될수록 수용해도가 낮아지며, 용해속도가 느려지는 것으로 추측된다. 입경을 최대한 유사하게 하고 용해속도를 비교하였으며 FT-IR, TGA, 진밀도, XRPD 등을 측정 비교한 결과 본 발명에서 제공한 사과산마그네슘은 유사 결정 다형현상(수화물·용매화물)을 보이는 것으로 확인하였다. 다음 <표 1>에 분석 결과를 요약하였다.The magnesium malate produced according to the present invention exhibits a pseudo-polymorphism (hydrate, solvate) having a different dissolution rate according to the preparation method. The transition from a physicochemical unstable form to a more stable form takes place, And the dissolution rate is assumed to be slow. As a result of comparing and comparing FT-IR, TGA, true density, XRPD and the like, the magnesium malate provided in the present invention showed similar crystal polymorphism (hydrate and solvate) . Table 1 summarizes the results of the analysis.
각 샘플별로 입경 차이는 있으나 용해속도 격차에 비하여 그 차이는 크지 않은 것으로 보인다. 또한, 열처리 전 X-선 분말 회절 결과에서 비정질 물질로 확인되는 불안정한 형태의 샘플 A는 보다 안정한 형태인 결정성 물질인 샘플 E로 갈수록 용해속도가 늦어지고 수용해도는 낮아졌으며, 열처리 후에는 FT-IR, TGA, 용해속도, 진밀도 등에서 열처리 전 나타났던 차이가 많이 줄어들거나 거의 일치하는 것을 확인할 수 있었다. There is a difference in particle size for each sample, but the difference is not large compared to the dissolution rate difference. In addition, the unstable form of Sample A, which was confirmed as an amorphous substance in the X-ray powder diffraction analysis before heat treatment, showed a slower dissolution rate and a lower water solubility toward Sample E, which is a more stable crystalline form, and after FT- IR, TGA, dissolution rate, true density, etc.
용해속도는 본 발명에서 사과산마그네슘이 두부 응고제로 사용되었을 때 응고반응 속도와 밀접한 관계가 있는 가장 중요한 요인이다.The dissolution rate is the most important factor closely related to the rate of solidification reaction when magnesium malate is used as a coagulant in the present invention.
각 항목별 측정 방법은 다음과 같다.The measurement method for each item is as follows.
우선 열처리 전이라 함은 사과산마그네슘 분말 자체의 결정수를 제외한 부착수를 제거한 상태를 말하며, 열처리 후는 사과산마그네슘을 200℃에서 4시간 건조하여 결정수를 모두 제거한 상태를 말한다.First, the term "before heat treatment" refers to a state in which the amount of water excluding the crystal water of the magnesium malate powder itself is removed, and after the heat treatment, the magnesium sulfate is dried at 200 ° C. for 4 hours to remove all of the crystal water.
1) 입경1) Particle Size
입경 측정은 Malvern 社 모델 Mastersizer 2000을 사용하였으며, 에탄올 용매에 분산하여 측정하였다. The particle size was measured using a
2) 용해속도2) Dissolution rate
용해속도 측정은 제약업계에서 보통 사용하는 미국약전 Gneneral Chapter <711>에 있는 약물용출시험규격인 USP Dissolution Apparatus 2 패들 시험규격을 따르는 용출시험기Hanson Research 社 모델 SR8PLUS를 사용하여 30±0.2℃, 250±0.2 rpm 조건에서 시험하였다.The dissolution rate was measured at 30 ± 0.2 ° C and 250 ± 0 ° C using the Hanson Research model SR8PLUS, a dissolution tester conforming to the
사과산마그네슘의 용해속도 측정방법에 대하여 보다 상세히 설명하면, 용출시험기 vessel에 증류수 500mL, 0.01M-EDTA(Ethylenediaminetetraacetic Acid) 21.4mL, 암모니아염화암모늄완충액 5mL, 에리오크롬블랙T시액 3~4방울을 미리 넣고 셋팅 된 조건(30℃, 250rpm)에 도달하면 시료 0.050±0.0004 g을 투입한다. 시료 투입 시점부터 종말점(액의 청색이 적색으로 변하는 점)까지 도달시간을 사과산마그네슘의 용해속도로 하였다. 이때 사용되는 0.01M-EDTA양은 투입되는 시료(사과산마그네슘 3수화물 기준)량의 함량기준 90%가 용해 되었을때 대응하는 양으로 하였으며, 이는 종말점을 보다 명확하게 관찰하기 위함이다. 용해속도가 빠른 것은 색변화가 빠르나 용해속도가 느려질수록 색변화도 느려져 종말점의 시간 오차 범위를 2%로 정하였다.To elucidate the dissolution rate measurement method of magnesium malate, 500 mL of distilled water, 21.4 mL of 0.01 M-EDTA, 5 mL of ammonium ammonium chloride buffer, and 3 to 4 drops of eriochrome black T solution were preliminarily After reaching the set condition (30 ℃, 250rpm), add 0.050 ± 0.0004 g of sample. The time to reach the end point (the point at which the blue color of the liquid turns red) from the time of sample injection was defined as the dissolution rate of magnesium malate. The amount of 0.01M-EDTA used was such that the amount of 0.01M-EDTA was 90% based on the amount of magnesium sulfate trihydrate, when dissolved, in order to observe the end point more clearly. The faster the dissolution rate, the faster the color change, but the slower the dissolution rate, the slower the color change and the time error range of the end point was set at 2%.
3) 결정수3) Number of Crystals
결정수 측정을 위해서 우선 사과산마그네슘을 105℃에서 1시간 건조하여 부착수를 제거하였으며 이 후 아래 a, b에 기술된 두 가지 방법으로 측정하였다.For determination of the number of crystals, the magnesium sulfate was dried at 105 ° C for 1 hour to remove the adhered water and then measured by the two methods described below.
a. 부착수가 제거된 사과산마그네슘을 200℃에서 4시간 건조할 때, 그 감량이 2%이하일 땐 무수염, 17~20%일 땐 2수염, 24.0 ~ 27.0%일 땐 3수염, 35.0 ~ 38.0%일 땐 5수염이다. 건조감량으로 얻어진 결과를 검증하기 위하여 1차 건조된 사과산마그네슘을 0.01M-EDTA를 사용하여 Mg적정을 하였으며, 함량 계산시 사용된 사과산마그네슘의 분자량은 건조감량에서 구해진 수화물 값을 기준으로 하였다. 이때 결과는 최소 98% 이상이었다.a. When magnesium sulfate is dried at 200 ℃ for 4 hours, the weight loss is less than 2%, it is no beard, 17 ~ 20% when it is 2 beard, 24.0 ~ 27.0% when it is 3 beard, 35.0 ~ 38.0% 5 Beard. In order to verify the results obtained by drying loss, the primary dried magnesium sulfate was subjected to Mg titration using 0.01M-EDTA. The molecular weight of the magnesium malate used in the content calculation was based on the hydrate value determined from the weight loss on drying. The results were at least 98%.
b. 부착수가 제거된 사과산마그네슘을 0.01M-EDTA를 사용하여 Mg적정을 하였으며, 이때 적정에 사용된 0.01M-EDTA 소비량, 시료량과 시료인 사과산마그네슘의 순도가 100%라고 가정하고 계산해서 당량을 구했고 구해진 당량으로 사과산마그네슘의 분자량을 얻었다. 앞서 계산된 사과산마그네슘의 분자량을 기준으로 결정수를 추정하였다(무수 사과산마그네슘 분자량은 156.4이다).b. The amount of magnesium sulfate was determined by assuming that the amount of 0.01M-EDTA consumed and the amount of sample used and the purity of malic acid magnesium used as a sample were 100%, and the equivalent amount was obtained. The molecular weight of magnesium malate was obtained in an equivalent amount. The calculated number of crystals was estimated based on the molecular weight of magnesium malate calculated above (the molecular weight of anhydrous magnesium sulfate is 156.4).
4) FT-IR4) FT-IR
FT-IR 측정은 Bruker 社 모델 Vertex 80v를 사용하여 분말 상태의 시료를 ATR(Attenuated Total Reflectance) 방법으로 측정하였으며, 4cm-1의 해상도로 4000~800cm-1 영역의 스펙트럼을 획득하였다.The FT-IR spectra were obtained using ATR (Attenuated Total Reflectance) method using Bruker model Vertex 80v and the spectrum of 4000 ~ 800cm -1 at 4cm -1 resolution.
5) TGA(열중량분석)5) TGA (thermogravimetric analysis)
TGA 측정은 TA Instruments 社 모델 Q50을 이용하여 측정하였으며, 약 20mg 샘플을 백금 팬에 넣고 노로 삽입하여 질소 분위기에서 10℃/분의 속도로 시작 온도 25℃에서 최종 530℃까지 가열하였다.The TGA measurement was carried out using TA Instruments model Q50, and a sample of about 20 mg was placed in a platinum pan and heated in a nitrogen atmosphere at a rate of 10 캜 / min in a nitrogen atmosphere at a starting temperature of 25 캜 to a final temperature of 530 캜.
6) 수용해도6) Water solubility
국가표준(KS)에 등록된 화학물질의 물 용해도 측정방법에 대한 지침(KS M 1071-5 : 2007)에서 ‘플라스크 방법’에 따라 측정하였으며, 측정 중 원심 분리된 용액 농도는 EDTA를 사용하여 마그네슘 적정을 통해 확인하였다.Measured according to the 'Flask Method' in the Guideline for Measuring the Water Solubility of Chemicals in the National Standard (KS) (KS M 1071-5: 2007), and the concentration of the centrifuged solution during the measurement was measured using magnesium And confirmed through titration.
7) 진밀도7) True density
진밀도는 한국고분자연구소에서 Micromeritics 社 모델 AccuPyc II 1340을 사용하여 측정하였다. 총 3번씩 측정하여 그 평균값을 구하였다.The true density was measured using a Micromeritics model AccuPyc II 1340 from the Korea Polymer Research Institute. And the average value was obtained.
8) XRPD(X-선 분말 회절)8) XRPD (X-ray powder diffraction)
X-선 분말 회절 측정은 Rigaku 社 모델 SmartLab 회절기와 PDXL 분석 소프트웨어를 사용하였으며, 기기 사양은 시료 수평형 고분해능 고니오미터, X-ray power: max.9kW (45kV/200mA), X-ray source: Cu target(wave length: 1.5412A)이다. 분말상태의 시료를 홀더에 평편하게 펴준 후 이를 standard measurement mode에서 range 20~80deg, step 0.02, scan speed 3deg/min 조건으로 측정하였다. X-ray powder diffraction measurement was performed using a Rigaku model SmartLab diffractometer and PDXL analysis software. The instrument specifications were as follows: X-ray power: max.9 kW (45 kV / 200 mA), X-ray source: Cu target (wave length: 1.5412A). The powder sample was flattened in the holder and measured in the range of 20 ~ 80deg, step 0.02, scan speed 3deg / min under standard measurement mode.
상기 사과산마그네슘의 입경은 0.3 μm 내지 250 μm인 것이 바람직하며, 0.3μm 내지 30μm인 것이 더욱 바람직하다. 사과산마그네슘의 입경은 중화반응의 조건과 후속공정의 처리 방법에 따라 달리해서 얻을 수 있다.The particle size of the magnesium malate is preferably 0.3 μm to 250 μm, more preferably 0.3 μm to 30 μm. The particle size of magnesium malate can be obtained by varying the conditions of the neutralization reaction and the treatment method of the subsequent step.
상기 입경은 상기 분석방법으로 분석하는 것이 바람직하며, 이에 한정되지 않는다. The particle size is preferably analyzed by the above analysis method, but is not limited thereto.
여기서, 0.3 μm 이하일 때는 제조원가가 높아지고 지효성이 떨어지며, 250 μm 를 초과하면 지효성이 지나치게 올라가 응고시간이 길어져 두부제조 생산성이 떨어지며, 침강속도가 빨라져 두유 중 고르게 분산시키기 어려워 균질한 품질의 두부 조직을 얻을 수 없고 물성이 악화된다.Here, when the particle size is less than 0.3 μm, the manufacturing cost is increased and the delayed effect is decreased. When the particle size exceeds 250 μm, the delayed coagulation time is prolonged so that the productivity of the tofu is lowered and the sedimentation rate is increased. And the physical properties deteriorate.
상기 두부 제조용 응고제는 용해속도가 상이한 1종 이상의 사과산마그네슘들을 사용하여 용해속도가 30초 ~ 15분이 되도록 조합하는 것도 가능하다.The coagulant for producing tofu can be combined with one or more kinds of magnesium malate having different dissolution rates so that the dissolution rate is 30 seconds to 15 minutes.
여기서, 30초 이하에서는 응고반응 지연효과가 미미하여 응고반응속도가 지나치게 빠르고, 15분 이상에서는 응고반응이 너무 오래 걸려 두부제조 생산성이 나쁘고, 두유와 강한 교반이 필요하여 부대설비가 추가로 필요하다. Here, the coagulation reaction delay is not effective at 30 seconds or less, the coagulation reaction rate is too fast, the coagulation reaction takes too long at 15 minutes or more, the productivity of the tofu production is poor, and soy milk and strong stirring are required.
상기 두부 제조용 응고제는 사과산마그네슘 외에 글루코노델타락톤(GDL), 염화마그네슘, 황산칼슘, 황산마그네슘, 염화칼슘로 이루어진 군에서 선택된 1종 이상의 응고제를 더 포함할 수 있다.The coagulant for producing tofu may further comprise at least one coagulant selected from the group consisting of glucono delta lactone (GDL), magnesium chloride, calcium sulfate, magnesium sulfate, and calcium chloride in addition to magnesium malate.
상기 두부 제조용 응고제는 두유에 용이하게 분산시킬 목적으로 물에 5 ~ 40 중량% 현탁액으로 만들 수 있다.The coagulant for the production of tofu can be made into a suspension of 5 to 40% by weight in water for the purpose of easy dispersion in soy milk.
상기 두부 제조용 응고제는 두유 1L에 대해 유효성분 기준 0.25 내지 0.45 중량% 첨가하는 것이 바람직하다.The coagulant for producing tofu is preferably added in an amount of 0.25 to 0.45% by weight based on the active ingredient with respect to 1 L of soybean milk.
본 발명의 사과산마그네슘 두부 응고제를 이용하여 두부를 제조할 때, 보수성이 좋은 두부를 제조할 수 있으며, 제조된 두부의 풍미가 우수하고 부드러우며, 수율을 향상시키는 효과를 가진다.When the tofu is manufactured using the magnesium malate tofu coagulant of the present invention, it is possible to produce a tofu having excellent water retention, and the produced tofu is excellent in flavor, soft and has an effect of improving the yield.
또한, 본 발명은 상기 본 발명에 따른 사과산마그네슘을 포함하는 두부 제조용 응고제를 이용하여 두부를 제조하는 방법을 제공한다.Also, the present invention provides a method for producing tofu using the coagulant for producing tofu containing magnesium malate according to the present invention.
상기 두부 제조 방법은 당업계에 일반적인 두부 제조 방법이 모두 적용 가능하며, 예를 들면,The tofu preparation method can be applied to all methods for producing tofu in the art. For example,
1) 대두를 수침한 후 물을 주입하여 마쇄하는 단계;1) soaking the soybeans and injecting water;
2) 가열하는 단계;2) heating;
3) 여과하여 비지를 분리하는 단계;3) filtering to separate the beans;
4) 사과산마그네슘을 포함하는 두부 제조용 응고제를 첨가한 후 응고시키는 단계; 및4) adding a coagulant for producing tofu containing magnesium malate and then solidifying; And
5) 응고된 덩어리를 성형 또는 압착하는 단계; 를 포함하는 방법으로 제조될 수 있다.5) molding or pressing the solidified mass; . ≪ / RTI >
구체적으로, 상기 단계 1)에서 대두를 물에 침전시켜 불리는 시간은 기온에 따라 달리해야 하는데, 하절기에는 5 내지 8시간, 동절기에는 10 내지 18시간 정도가 바람직하다.Specifically, the time for which soybeans are precipitated in water in step 1) should be varied according to the temperature, and is preferably 5 to 8 hours in summer and 10 to 18 hours in winter.
상기 마쇄하는 단계에서 대두 및 물은 1 : 5.5 내지 6.5 중량 비율로 혼합하는 것이 바람직하다.In the step of pulverizing, it is preferable that soybean and water are mixed in a weight ratio of 1: 5.5 to 6.5.
상기 중량 비율이 1 : 5.5 미만인 경우는 생산 수율에 문제가 있으며, 중량 비율이 1 : 6.5를 초과하는 경우는 두유의 농도가 낮아져 응고가 잘 일어나지 않으므로 바람직하지 못하다.When the weight ratio is less than 1: 5.5, there is a problem in production yield. When the weight ratio is more than 1: 6.5, the concentration of soybean milk is lowered and the solidification does not occur well, which is not preferable.
상기 마쇄 과정은 그라인더를 사용해 진행하는 것이 바람직하다.The grinding process is preferably carried out using a grinder.
상기 단계 2)에서 가열 온도는 95 내지 105℃에서 2 내지 10분 가열하는 것이 바람직하다.In the step 2), the heating temperature is preferably 95 to 105 ° C for 2 to 10 minutes.
상기 가열 과정에서 필요에 따라 소포제를 첨가할 수 있다.In the heating process, a defoaming agent may be added as needed.
상기 가열 과정은 증기 가열솥을 사용해 진행하는 것이 바람직하다.The heating process is preferably carried out using a steam heating pot.
상기 단계 4)에서 두부 제조용 응고제는 두유 1L 에 대해 0.2 내지 0.5 중량%(이하 사용량은 %만 표시) 첨가하는 것이 바람직하다.In the step 4), the coagulant for the production of tofu is preferably added in an amount of 0.2 to 0.5 wt.
상기 응고 과정은 80 내지 95℃ 에서 두유와 응고제가 균일하게 섞이도록 적당히 교반한 후 방치하여 응고시키는 것이 바람직하다.It is preferable that the coagulation is carried out at 80 to 95 캜 by allowing the soymilk and the coagulant to mix homogeneously.
또한, 본 발명은 상기 본 발명에 따른 제조방법으로 제조된 두부를 제공한다.The present invention also provides a tofu manufactured by the method according to the present invention.
본 발명에 따른 두부 응고제로서 사과산마그네슘을 사용하여 제조한 보수성이 좋은 두부는 다른 유기산칼슘, 유기산마그네슘들과 비교하여 응고 반응시간이 느리고 보수성이 좋고 물성이 현저히 부드러우며, 맛을 개선시킬 수 있다. 따라서, 본 발명에 따른 두부는 풍미가 우수하고 보수성이 좋고 부드러운 특징을 가진다.The edible tofu produced by using magnesium malate as a curd coagulant according to the present invention has a better coagulation reaction time, better water retention, remarkably soft texture and improved taste as compared with other organic calcium and organic magnesium compounds. Therefore, the tofu according to the present invention has an excellent flavor, good water retention, and a soft characteristic.
상기 두부는 목면두부, 연순두부 또는 비단두부인 것이 바람직하며, 연순두부인 것이 더욱 바람직하다.The tofu is preferably a cotton head, a soft tofu or a non-toothed tofu, more preferably a soft tofu.
특히, 글루코노델타락톤을 사용한 연순두부의 단점인 유기산으로 만든 두부의 풍미와 맛의 범주에서 벗어나지 못하는 문제를 적절한 지효성과 분산성을 갖는 사과산마그네슘을 응고제로 사용하면 연순두부의 맛과 풍미를 높이면서도 보수성을 좋게 하여 탄력, 식감, 수율이 우수한 연순두부를 제조할 수 있다.Especially, the problem of not being able to escape from the category of flavor and taste of tofu made with organic acid, which is a disadvantage of soft soya bean using glucono-delta lactone, is that when magnesium malate is used as a coagulant with appropriate persistence and dispersibility, But also has excellent water retention, so that a soft soya bean having excellent elasticity, texture and yield can be produced.
이하, 본 발명을 실시예 및 평가예에 의해 상세히 설명한다. Hereinafter, the present invention will be described in detail with reference to examples and evaluation examples.
단, 하기 실시예 및 평가예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예 및 평가예에 한정되는 것은 아니다.However, the following examples and evaluation examples are for illustrating the present invention only, and the content of the present invention is not limited to the following examples and evaluation examples.
<실시예 1 및 비교예 1~11> 유기산마그네슘, 유기산칼슘 종류에 따른 두부 제조≪ Example 1 and Comparative Examples 1 to 11 > Manufacture of tofu according to kinds of organic acid magnesium and organic acid calcium
농도가 10.5brix인 두유 500g에 유기산염인 사과산마그네슘(실시예 1), 푸마르산마그네슘(비교예 1), 옥살산마그네슘(비교예 2), 호박산마그네슘(비교예 3), 글루탐산마그네슘(비교예 4), 아디프산마그네슘(비교예 5), 사과산칼슘(비교예 6), 푸마르산칼슘(비교예 7), 옥살산칼슘(비교예 8), 호박산칼슘(비교예 9), 글루탐산칼슘(비교예 10), 아디프산칼슘(비교예 11)을 각각 1.3g씩 넣어 일반적인 두부 제조 방법으로 두부를 제조하였다.(Comparative Example 1), magnesium oxalate (Comparative Example 2), magnesium lactate (Comparative Example 3) and magnesium glutamate (Comparative Example 4) were added to 500 g of soymilk having a concentration of 10.5 brix, (Comparative Example 5), calcium malate (Comparative Example 5), calcium malate (Comparative Example 6), calcium fumarate (Comparative Example 7), calcium oxalate (Comparative Example 8), calcium succinate (Comparative Example 9), calcium glutamate , And calcium adipate (Comparative Example 11) were added in amounts of 1.3 g, respectively.
구체적으로, 두부 제조는 다음과 같이 수행하였다.Specifically, tofu preparation was carried out as follows.
우선 두유를 제조하기 위해, 콩을 체 등으로 이물을 제거 후 충분히 세척한 다음, 하절기에는 5 ~ 8시간 동절기에는 10 ~ 18시간 정도 물에 침적하였다. 그 후 그라인더를 사용하여 불린 콩에 물을 가수하여 마쇄한다. 이때 가수되는 물의 양은 원료 콩 10Kg에 대하여 목면두부는 콩이 흡수한 물과 마쇄 중에 가수한 물을 합하여 70Kg, 연순두부 65Kg, 비단두부는 60Kg 이다. 상기 마쇄된 콩즙을 증기 가열솥을 사용하여 가열(필요에 따라 소포제 첨가)한 다음, 비지를 분리해서 두유를 얻었다.In order to produce soymilk, the beans were washed thoroughly with a sieve, and then immersed in water for 5 to 8 hours in the summer and 10 to 18 hours in the winter. Thereafter, using a grinder, water is added to the so-called beans and ground. At this time, the amount of water to be sifted is 70Kg of the water absorbed by the bean and the water added by the bean curd, 65Kg of soft tofu, and 60Kg of tofu tofu, compared to 10Kg of raw soybeans. The ground soybean juice was heated (using a defoamer if necessary) by using a steam heating pot, and then soybean oil was obtained by separating the soybean oil.
목면 두부를 제조하기 위해, 비지를 분리해서 얻은 두유와 응고제가 균일하게 섞이도록 적당히 교반한 후, 두부형태로 응고시킨 것을 기구를 이용하여 파쇄한다. 파쇄된 두부를 성형상자에 주입하고 압착한 후, 압착이 끝난 두부를 성형상자에서 꺼내 일정한 크기로 절단하여 제조하였다.In order to prepare the cotton tofu, the soymilk obtained by separating the soybean curd and the coagulant are homogeneously mixed so as to be homogeneously mixed. The shredded tofu was injected into a molding box and squeezed, and the squeezed tofu was taken out of the molding box and cut to a certain size.
연순두부를 제조하기 위해, 비지를 분리해서 얻은 두유를 약 5 ~ 20℃로 냉각한 후, 냉각된 두유와 응고제가 균일하게 섞이도록 적당히 교반한다(응고제 사용량은 두유 1L 기준 약 2.5 ~ 4g을 물에 5 ~ 10배 희석해서 사용). 응고제가 혼합된 두유를 일정량씩 사각형의 플라스틱 용기 혹은 튜브에 주입한 후, 수조 중에서 가열하여 전체를 비단처럼 부드러운 상태로 응고시킨 다음(일반적으로 약 85℃ 에서 35 ~ 40분 정도 가열), 가열이 끝난 두부를 신속히 냉각하여 제조하였다.In order to prepare soft soya bean, the soymilk separated soymilk is cooled to about 5 ~ 20 ℃, and then stirred so that the cooled soymilk and the coagulant are homogeneously mixed. (The amount of coagulant used is about 2.5 ~ And diluted 5 to 10 times). The soy milk mixed with the coagulant is injected into a rectangular plastic container or tube by a predetermined amount and then heated in a water bath to coagulate the whole in a silky smooth state (generally heated at about 85 ° C for about 35 to 40 minutes) And the finished tofu was quickly cooled.
본 발명을 실시하기 위한 구체적인 내용중 사과산마그네슘의 용해속도별 실험예를 제외하고는 2분 15초 내지 5분 정도의 용해속도를 갖는 사과산마그네슘을 각 실험의 특징을 파악하기 용이한 조건으로 하여 동일하게 사용하였다.Magnesium malate having a dissolution rate of about 2 minutes 15 seconds to 5 minutes, except for the experiment example of the dissolution rate of magnesium malate among the concrete contents for carrying out the present invention, Respectively.
<< 비교예Comparative Example 12, 13, 14> 지효성, 속효성 응고제 종류에 따른 두부 제조 12, 13, 14> Manufacture of tofu according to the type of coagulant, fast-acting coagulant
농도가 10.5brix인 두유 500g에 지효성 응고제로 황산칼슘(비교예 12), 글루코노델타락톤(비교예 13)을 각각 1.3g씩 넣었고, 속효성 응고제로 염화마그네슘(비교예 14)을 1.3g 넣어 일반적인 두부 제조 방법으로 두부를 제조하였다.1.3 g of calcium sulfate (Comparative Example 12) and glucono delta lactone (Comparative Example 13) as a delayed coagulant were added to 500 g of soybean milk having a concentration of 10.5 brix, and 1.3 g of magnesium chloride (Comparative Example 14) Tofu was prepared by the tofu manufacturing method.
<실험예 1> 유기산마그네슘, 유기산칼슘 종류에 따른 두부 특성 평가EXPERIMENTAL EXAMPLE 1 Evaluation of Tofu Characteristics According to Kinds of Organic Acid Magnesium and Organic Acid Calcium
상기 <실시예 1> 내지 <비교예 11>에 의해 응고제를 달리해 제조된 두부에 대한 반응시간 및 관능검사를 평가한 결과는 아래 <표 3> 및 <표 4>와 같이 나타내었다.The results of evaluating the reaction time and sensory evaluation of the tofu prepared by differentiating the coagulants according to Examples 1 to 11 are shown in Tables 3 and 4 below.
이때, 각각의 평가 방법은 다음과 같이 수행하였다.At this time, each evaluation method was performed as follows.
반응시간: 준비된 두유를 교반하면서 응고제를 투입한 시간부터 두유의 응고 반응이 일어나기까지 걸린 시간을 측정하였다.Reaction time: From the time when the coagulant was added while stirring the prepared soymilk, the time taken until the coagulation reaction of soybean milk occurred was measured.
물성: 물성측정은 SUN SCIENTIFIC CO., LTD RheoMeter COMPAC-100 II를 이용하여 두부의 크기를 3*3*3 cm3 정육면체로 절단하여 샘플을 만들고, Adapta No.25 기기를 이용하여 강도, 경도 테스트 모드로 측정하였다.Physical properties: SUN SCIENTIFIC CO., LTD RheoMeter COMPAC-100 II was used to measure the physical properties. The size of the head was cut into cubes of 3 * 3 * 3 cm 3 to prepare a sample. Using the Adapta No. 25 instrument, Mode.
수율: 두유 500g 을 응고하여 3회 파쇄 후 0.2MPa 압력으로 20분간 압착 후 두부의 무게를 측정하여 (두유무게 / 두부무게)의 백분율로 계산하였다.Yield: 500 g of soymilk was solidified, crushed three times, pressed at 0.2 MPa for 20 minutes, and then weighed to determine the percentage of soybean milk weight / head weight.
관능검사: 제조된 두부 20g을 섭취 후 식감 및 풍미를 비교하여 관능검사를 실시하였다. 물성과 관능검사에 대한 평가는 편의상 아래 <표 2>와 같이 점수화하였다. Sensory evaluation: The sensory evaluation was carried out by comparing the texture and flavor of 20 g of tofu. The evaluation of physical properties and sensory tests was scored as shown in <Table 2> for convenience.
마그네슘magnesium
마그네슘magnesium
마그네슘magnesium
마그네슘magnesium
마그네슘magnesium
마그네슘magnesium
칼슘calcium
칼슘calcium
칼슘calcium
칼슘calcium
칼슘calcium
칼슘calcium
<표 3> 및 <표 4>를 종합하여 분석한 결과, 두부응고제로서 가장 우수한 유기산염은 사과산마그네슘이었으며, 맛에서 다소 부족한 푸마르산칼슘이 두 번째로 우수하였다. 나머지 유기산염들은 응고반응에 문제가 있거나, 맛에서 문제가 있었다.As a result of analysis of Table 3 and Table 4, the most excellent organic acid salt as a head coagulant was magnesium malate, and calcium fumarate, which is somewhat lacking in taste, was the second most excellent. The remaining organic acid salts have problems in the coagulation reaction, or taste problems.
<< 실험예Experimental Example 2> 2> 사과산마그네슘과Magnesium malate and 기존에 널리 상용화된 지효성 응고제 및 속효성 응고제 종류에 따른 두부 특성 평가 Evaluation of tofu characteristics according to the types of long-acting coagulant and quick-acting coagulant widely commercialized
상기 <실시예 1>과 <비교예 12> 내지 <비교예 14>에 의해 응고제를 달리해 제조된 두부에 대한 반응시간 및 관능검사를 평가한 결과는 아래 <표 5>와 같이 나타내었다.The results of evaluating the reaction time and sensory evaluation of tofu prepared by differentiating the coagulants according to the above Example 1, Comparative Example 12, and Comparative Example 14 are shown in Table 5 below.
이때, 각각의 평가 방법은 상기 <실험예 1>과 같은 방법으로 수행하였다.At this time, each evaluation method was performed in the same manner as in <
델타락톤(GDL)Delta lactone (GDL)
동일 반응속도에서 지효성 응고제인 황산칼슘과 글루코노델타락톤이 속효성 응고제인 염화마그네슘보다 반응시간이 느린 것을 확인하였으며, 사과산마그네슘은 지효성 응고제인 황산칼슘보다도 반응시간이 느린 것을 확인할 수 있었다.It was confirmed that the reaction time was slower than that of the quick acting coagulant, calcium sulfate and glucono delta lactone as the coagulation coagulants at the same reaction rate, and magnesium sulfate was found to have a slower reaction time than calcium sulfate, which is a delayed coagulant.
또한, 글루코노델타락톤과 사과산마그네슘의 보수성이 좋아 수율이 높은 것으로 확인되었으며, 염화마그네슘을 이용해 만든 두부의 경우 풍미가 우수하지만 보수성이 떨어져 식감이 거칠었다. 사과산마그네슘의 경우 풍미가 우수하고 부드러운 식감의 두부를 제조 할 수 있었다.In addition, it was confirmed that the yield was high due to the good water retention of glucono - delta - lactone and magnesium malate. The tofu made with magnesium chloride was excellent in flavor, but it was poor in water retention and the texture was rough. Magnesium malate was able to produce soft tofu with excellent flavor.
<< 실험예Experimental Example 3> 3> 사과산마그네슘Magnesium malate 사용량 및 입경에 따른 목면두부 특성 평가 Evaluation of the characteristics of the cotton head according to usage and grain size
본 발명의 <실시예 1>의 목면두부 제조 방법에서 사과산마그네슘의 사용량과 입경을 달리해 물성 평가 및 관능검사를 확인하였다. 이때 두유와 응고제의 혼합조건은 모두 동일하게 하였고 각각의 평가 방법은 상기 <실험예 1>과 같은 방법으로 수행하였다.In the method of manufacturing the hair curd of Example 1 of the present invention, the physical properties and the sensory test were confirmed by varying the amount and the size of the magnesium malate. At this time, the mixing conditions of the soy milk and the coagulant were all the same, and each evaluation method was performed in the same manner as in <
사과산마그네슘의 사용량을 달리하여 물성 및 관능검사를 실시한 결과는 <표 6>과 같다. 이때, 사용된 사과산마그네슘의 입경은 5 ~ 30 μm이었다.Table 6 shows the results of physical properties and sensory evaluation of magnesium malate. At this time, the particle size of the used magnesium malate was 5 to 30 μm.
사과산마그네슘을 0.2 중량% 사용하였을 때 응고제가 다소 부족하여 미반응 두유가 잔존함으로서 물성 및 관능검사 결과 나쁜 것으로 나타났다. 그러나 사과산마그네슘을 0.25 내지 0.4 중량% 사용하였을 때는 물성 및 관능검사 결과 매우 우수 또는 우수한 것으로 나타났으나, 사과산마그네슘을 0.5 중량% 이상 사용하였을 때는 응고제의 사용량이 증가함과 비례적으로 과응고 반응이 심화되어, 물성 및 관능검사 결과는 점차 나빠지게 된다.When 0.2% by weight of malic acid magnesium was used, the coagulant was somewhat lacking and unreacted soy milk remained, resulting in poor physical properties and sensory evaluation. However, when 0.25-0.4 wt% of magnesium malate was used, the result of physical and sensory test showed excellent or excellent. However, when 0.5 wt% or more of magnesium sulfate was used, the amount of coagulant was increased and proportionally, And the results of physical properties and sensory tests are gradually deteriorated.
따라서 사과산마그네슘을 0.25 중량% 내지 0.4 중량%를 사용하는 것이 가장 적합하며, 아래 <표 7>은 사과산마그네슘 0.3 중량%를 사용하여 입경에 따른 물성 및 관능검사를 실시한 결과이다.Accordingly, it is most preferable to use 0.25% by weight to 0.4% by weight of magnesium malate, and Table 7 below shows the results of physical properties and sensory evaluation according to particle size using 0.3% by weight of magnesium malate.
입경이 0.3 μm 이하 일 때는 과응고 반응이 일어나 보수성이 떨어져 두부가 거칠고 단단해졌으며, 입경이 30 μm 이상일 때는 응고반응이 약해 두부의 결착력이 떨어져, 두 경우 모두 물성 및 관능검사 결과는 나쁜 것으로 나타났다. 그러나 사과산마그네슘의 입경이 0.3 내지 30 μm일 때 물성 및 관능검사 결과 우수한 것으로 나타났다. 특히, 보다 바람직하게는 목면두부 제조용 사과산마그네슘의 입경이 0.3 내지 8 μm 에서 가장 적합하였다.When the particle diameter was less than 0.3 μm, hypercoagulability was observed and the water retentivity was lowered, and the tofu was rough and hard. When the particle diameter was 30 μm or more, the coagulation reaction was weak and the binding ability of the tofu was decreased. However, when magnesium malate had a particle size of 0.3 to 30 μm, the physical properties and sensory test results were excellent. Particularly, the magnesium malate for producing the hair curd is more preferably in the range of 0.3 to 8 占 퐉.
<< 실험예Experimental Example 4> 4> 사과산마그네슘Magnesium malate 사용량 및 입경에 따른 Depending on usage and particle size 연순두부Sweet mustard 특성 평가 Character rating
본 발명의 <실시예 1>의 연순두부 제조 방법에서 사과산마그네슘 사용량을 달리하고 사과산마그네슘 입경을 달리해 물성 평가 및 관능검사를 확인하였다. 이때 두유와 응고제의 혼합조건은 모두 동일하게 하였고 각각의 평가 방법은 상기 <실험예 1>과 같은 방법으로 수행하였다.In the method of manufacturing the soymilk of Example 1 of the present invention, the amount of magnesium malate was varied and the magnesium malate particle size was varied to confirm the physical properties and sensory evaluation. At this time, the mixing conditions of the soy milk and the coagulant were all the same, and each evaluation method was performed in the same manner as in <
사과산마그네슘의 사용량을 달리하여 물성 및 관능검사를 실시한 결과는 <표 8>과 같다. 이때 사용된 사과산마그네슘의 입경은 0.3 ~ 1.6 μm이다.Table 8 shows the results of physical properties and sensory evaluation of magnesium malate. The particle size of the magnesium malate used here is 0.3 to 1.6 μm.
사과산마그네슘을 0.2 중량% 사용하였을 때 응고제가 다소 부족하여 미반응 두유가 잔존함으로서 물성 및 관능검사 결과 나쁜 것으로 나타났다. 그러나 사과산마그네슘을 0.25 내지 0.45 중량% 사용하였을 때는 물성 및 관능검사 결과 매우 우수 또는 우수한 것으로 나타났으며, 사과산마그네슘을 0.5 중량% 이상 사용하였을 때는 응고제의 사용량이 증가함과 비례적으로 과응고 반응이 심화되어 물성 및 관능검사 결과는 점차 나빠지게 된다.When 0.2% by weight of malic acid magnesium was used, the coagulant was somewhat lacking and unreacted soy milk remained, resulting in poor physical properties and sensory evaluation. However, when 0.25-0.45 wt% of malic acid was used, the physical and sensory test results showed excellent or excellent. When 0.5 wt% or more of magnesium malate was used, the amount of coagulant was increased, And the results of physical properties and sensory test are gradually deteriorated.
따라서 사과산마그네슘을 0.25 중량% 내지 0.45 중량%를 사용하는 것이 가장 적합하며, 아래 <표 9>는 사과산마그네슘 0.3 중량%를 사용하여 입경에 따른 물성 및 관능검사를 실시한 결과이다.Accordingly, it is most preferable to use 0.25% by weight to 0.45% by weight of magnesium malate, and Table 9 below shows the results of physical properties and sensory evaluation according to the particle diameter using 0.3% by weight magnesium malate.
목면두부와 달리 연순두부의 제조방법 특성상 응고제가 오랫동안 침강하지 않고 냉두유 중 고르게 분산되어 있어야 하는데 입경이 3 μm 이상일 때는, 응고제의 분산 불균일성이 나타나 물성 및 관능검사 결과 나쁜 것으로 나타났다. 그러나 사과산마그네슘의 입경은 0.3 내지 3 μm일 때 물성 및 관능검사 결과 우수한 것으로 나타났으며 보다 바람직하게는 0.3 내지 1.6 μm 일 때 가장 적합하였다.Unlike the cotton tofu, the coagulant had to be dispersed evenly in the cold soy milk without sedimentation for a long time due to the characteristics of the soft soymilk. When the particle size was more than 3 袖 m, the dispersion of the coagulant was uneven and the physical properties and sensory evaluation were bad. However, when the particle size of magnesium malate was 0.3 to 3 μm, the results of physical properties and sensory evaluation were excellent, and more preferable were 0.3 to 1.6 μm.
<< 실험예Experimental Example 5> 용해속도가 상이한 5> Different dissolution rates 사과산마그네슘으로Magnesium malate 제조된 두부 특성 평가 Evaluation of manufactured head characteristics
본 발명의 <실시예 1>의 목면두부 제조 방법 및 연순두부 제조 방법에서 용해속도가 상이한 사과산마그네슘을 응고제로 사용한 두부의 물성 평가 및 관능검사를 실시하였다. 이때 두유와 응고제의 혼합조건은 모두 동일하게 하였고 각각의 평가 방법은 상기 <실험예 1>과 같은 방법으로 수행하였다. 사용한 사과산마그네슘의 사용량은 0.3 중량% 이며, 입경은 목면두부 제조시에는 5 ~ 30 μm 이었으며, 연순두부 제조시에는 0.3 ~ 3 μm 이었다.The physical properties and sensory evaluation of tofu using magnesium malate as a coagulant at different dissolution rates in the method of preparing the curd curd and the method of preparing the curd curd in Example 1 of the present invention were performed. At this time, the mixing conditions of the soy milk and the coagulant were all the same, and each evaluation method was performed in the same manner as in <
아래 <표 10>은 사과산마그네슘의 용해속도에 따른 목면두부 물성 및 관능검사를 실시한 결과이다.Table 10 below shows the results of physical properties and sensory evaluation of the curd curd according to the dissolution rate of magnesium malate.
목면두부의 경우 용해속도가 6초인 사과산마그네슘은 반응시간이 1초로 너무 빨라서 제어가 어려우며, 용해속도가 15분 10초인 것은 반응시간이 65초로 너무 느려 생산성이 떨어져 바람직하지 않다.In the case of cotton tofu, malic acid magnesium having a dissolution rate of 6 seconds has a reaction time of 1 second which is too difficult to control. When the dissolution rate is 15 minutes and 10 seconds, the reaction time is too slow to be 65 seconds.
아래 <표 11>은 사과산마그네슘의 용해속도에 따른 연순두부 물성 및 관능검사를 실시한 결과이다.Table 11 below shows the results of physical properties and sensory evaluation of soft soya bean according to the dissolution rate of magnesium malate.
연순두부의 경우 냉두유에 응고제를 첨가한 후 일정시간 가열하여 두유를 응고시키는 제조 특성상 용해속도가 15분 10초인 것은 응고시간이 부족하여 물성 및 관능검사 결과 나쁜 것으로 나타났으며, 용해속도가 6초인 것은 물성은 양호하였으나 이수현상이 보여 관능검사 결과 나쁜 것으로 나타났다.In the case of soft soya bean paste, coagulant was added to cold soya oil and after heating for a certain time, the soya oil was solidified. In case of the dissolution rate of 15 min. 10 sec, the coagulation time was insufficient, The sensory properties of the herb were good, but the sensory evaluation showed that it was bad.
<표 10> 및 <표 11>을 종합해 보면, 목면두부, 연순두부 모두 사과산마그네슘의 용해속도가 2분 15초 내지 5분일 때 물성 및 관능검사 결과가 우수해 사용하기 가장 적합하나 목면두부는 용해속도가 좀 더 느려도, 연순두부는 용해속도가 좀 더 빨라도 사용 가능하다.As shown in Table 10 and Table 11, when the dissolution rate of magnesium malate was 2 minutes and 15 seconds to 5 minutes in both the cotton toenail and the soft soya bean, Even if the dissolution rate is slower, the soft soymilk can be used even at a slightly higher dissolution rate.
<< 실험예Experimental Example 6> 용해속도가 상이한 6> Different dissolution rates 사과산마그네슘들의Magnesium malate 혼합으로 이루어진 응고제로 제조된 두부 특성 평가 Assessment of Tofu Characteristics from Mixed Coagulants
본 발명의 <실시예 1>의 목면두부 제조 방법 및 연순두부 제조 방법에서 용해속도가 38초, 15분 10초로 상이한 2종의 사과산마그네슘을 적절히 혼합하여 중간 용해속도를 갖는 응고제로 만들어 그로부터 제조한 두부의 물성 평가 및 관능검사를 실시하였다. 이때 두유와 응고제의 혼합조건은 모두 동일하게 하였고 각각의 평가 방법은 상기 <실험예 1>과 같은 방법으로 수행하였다. 사용한 사과산마그네슘의 사용량은 0.3 중량% 이며, 입경은 목면두부 제조시에는 5 ~ 30 μm 이었으며, 연순두부 제조시에는 0.3 ~ 3 μm이었다.The two kinds of magnesium malate having different dissolution rates of 38 seconds and 15 minutes and 10 seconds in the method of producing the head and toe portions of Example 1 of the present invention were appropriately mixed to prepare a coagulant having an intermediate dissolution rate, The properties and sensory evaluation of tofu were investigated. At this time, the mixing conditions of the soy milk and the coagulant were all the same, and each evaluation method was performed in the same manner as in <
아래 <표 12>는 혼합한 사과산마그네슘의 중간 용해속도에 따른 목면두부 물성 및 관능검사를 실시한 결과이다.Table 12 below shows the results of physical properties and sensory evaluation of the curd curd according to the intermediate dissolution rate of the mixed magnesium malate.
아래 <표 13>은 혼합한 사과산마그네슘의 중간 용해속도에 따른 연순두부 물성 및 관능검사를 실시한 결과이다.Table 13 below shows the results of the physical properties and sensory evaluation of the fermented soybean curd according to the intermediate dissolution rate of the mixed malic acid magnesium.
<표 12> 및 <표 13>을 종합해 보면, 용해속도가 38초, 15분 10초로 상이한 2종의 사과산마그네슘을 적절히 혼합하여 중간 용해속도를 갖는 응고제로 만들 수 있었고 그로부터 제조한 목면두부, 연순두부의 물성 및 관능검사 결과가 앞선 <실험예 5> 결과와 유사하다는 것을 확인하였다.As shown in Table 12 and Table 13, two types of magnesium malate having different dissolution rates of 38 seconds and 15 minutes and 10 seconds were appropriately mixed to make a coagulant having an intermediate dissolution rate, It was confirmed that the physical properties and sensory test results of the soft soybean curd were similar to those of the above Experimental Example 5.
Claims (14)
여기서,
상기 사과산마그네슘은
유사결정 다형현상을 가지고,
용해속도가 2분 15초 내지 5분이고,
입경이 응고 후 파쇄 및 압착과정이 있는 두부를 제조하는 경우에는 0.3 내지 30 μm이고, 응고 후 파쇄 및 압착과정이 없는 두부를 제조하는 경우에는 0.3 내지 3.0 μm이며,
사용량은 응고 후 파쇄 및 압착과정이 있는 두부를 제조하는 경우에는 0.25 내지 0.4 중량%이고 응고 후 파쇄 및 압착과정이 없는 두부를 제조하는 경우에는 0.25 내지 0.45 중량% 포함하는 것을 특징으로 하는, 두부 제조용 응고제.
A coagulant for the manufacture of tofu comprising Magnesium Malate,
here,
The magnesium malate
With a similar crystal polymorphism,
The dissolution rate is 2 minutes 15 seconds to 5 minutes,
0.3 to 30 [mu] m in the case of producing a tofu having a particle size after crushing and crushing process, 0.3 to 3.0 [mu] m in the case of producing a tofu without crushing and crushing after solidification,
The amount used is 0.25 to 0.4% by weight in the case of producing a head with crushing and pressing processes after solidification, and 0.25 to 0.45% by weight in the case of producing a head without crushing and pressing after solidification. coagulant.
The coagulant for producing tofu of claim 1, wherein the coagulant for producing tofu further comprises at least one type of malic acid magnesium having a different dissolution rate.
The coagulant for producing tofu of claim 6, wherein the dissolution rate is between 30 seconds and 15 minutes.
The coagulant for producing tofu according to claim 1, wherein the coagulant for producing tofu further comprises at least one coagulant selected from the group consisting of glucono delta lactone (GDL), magnesium chloride, calcium sulfate, magnesium sulfate, and calcium chloride.
The coagulant for producing tofu according to claim 1, wherein the coagulant for producing tofu is made into a suspension of 5 to 40% by weight in water for easy dispersion in soybean milk.
9. A method for the production of tofu comprising the step of adding a coagulant for the production of curd containing magnesium malate according to any one of claims 1 to 9.
1) 대두를 수침한 후 물을 주입하여 마쇄하는 단계;
2) 가열하는 단계;
3) 여과하여 비지를 분리하는 단계;
4) 사과산마그네슘을 포함하는 두부 제조용 응고제를 첨가한 후 응고시키는 단계; 및
5) 응고된 덩어리를 성형 또는 압착하는 단계;를 포함하는 것을 특징으로 하는 두부의 제조 방법.
12. The method of claim 11,
1) soaking the soybeans and injecting water;
2) heating;
3) filtering to separate the beans;
4) adding a coagulant for producing tofu containing magnesium malate and then solidifying; And
5) shaping or pressing the solidified lump.
A tofu made using a coagulant for the production of tofu containing magnesium malate according to any one of claims 1 to 9.
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