KR20070007745A - Coagulating agent for bean curd - Google Patents
Coagulating agent for bean curd Download PDFInfo
- Publication number
- KR20070007745A KR20070007745A KR1020060122717A KR20060122717A KR20070007745A KR 20070007745 A KR20070007745 A KR 20070007745A KR 1020060122717 A KR1020060122717 A KR 1020060122717A KR 20060122717 A KR20060122717 A KR 20060122717A KR 20070007745 A KR20070007745 A KR 20070007745A
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- tofu
- coagulant
- oil
- preparation
- Prior art date
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- 239000000701 coagulant Substances 0.000 title claims abstract description 30
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 29
- -1 ricinoleic acid ester Chemical class 0.000 claims abstract description 15
- 238000002360 preparation method Methods 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000000839 emulsion Substances 0.000 claims abstract description 9
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical group [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims abstract description 8
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 8
- 229960003656 ricinoleic acid Drugs 0.000 claims abstract description 7
- FEUQNCSVHBHROZ-UHFFFAOYSA-N ricinoleic acid Natural products CCCCCCC(O[Si](C)(C)C)CC=CCCCCCCCC(=O)OC FEUQNCSVHBHROZ-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229910001629 magnesium chloride Inorganic materials 0.000 claims abstract description 4
- 230000015271 coagulation Effects 0.000 claims description 12
- 238000005345 coagulation Methods 0.000 claims description 12
- 229910017053 inorganic salt Inorganic materials 0.000 claims description 9
- 229920000223 polyglycerol Polymers 0.000 claims description 6
- 239000007762 w/o emulsion Substances 0.000 claims description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims description 2
- 239000011574 phosphorus Substances 0.000 claims description 2
- 229910052698 phosphorus Inorganic materials 0.000 claims description 2
- 230000001804 emulsifying effect Effects 0.000 abstract description 7
- 244000068988 Glycine max Species 0.000 abstract description 2
- 235000010469 Glycine max Nutrition 0.000 abstract description 2
- 230000001112 coagulating effect Effects 0.000 abstract 2
- 239000008267 milk Substances 0.000 abstract 1
- 210000004080 milk Anatomy 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 abstract 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 13
- 239000000194 fatty acid Substances 0.000 description 13
- 229930195729 fatty acid Natural products 0.000 description 13
- 239000000203 mixture Substances 0.000 description 11
- 235000013322 soy milk Nutrition 0.000 description 10
- 239000003921 oil Substances 0.000 description 9
- 235000019198 oils Nutrition 0.000 description 9
- 238000009472 formulation Methods 0.000 description 6
- 150000002148 esters Chemical group 0.000 description 5
- 150000004665 fatty acids Chemical class 0.000 description 5
- 235000002639 sodium chloride Nutrition 0.000 description 5
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical class [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 4
- 239000000470 constituent Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 3
- 239000012267 brine Substances 0.000 description 3
- 229910052799 carbon Inorganic materials 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 3
- JNYAEWCLZODPBN-JGWLITMVSA-N (2r,3r,4s)-2-[(1r)-1,2-dihydroxyethyl]oxolane-3,4-diol Chemical compound OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O JNYAEWCLZODPBN-JGWLITMVSA-N 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 2
- 235000019482 Palm oil Nutrition 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- 235000019484 Rapeseed oil Nutrition 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000001110 calcium chloride Substances 0.000 description 2
- 229960002713 calcium chloride Drugs 0.000 description 2
- 229910001628 calcium chloride Inorganic materials 0.000 description 2
- 125000004432 carbon atom Chemical group C* 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 235000005687 corn oil Nutrition 0.000 description 2
- 239000002285 corn oil Substances 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 229960002337 magnesium chloride Drugs 0.000 description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L magnesium sulphate Chemical class [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000002540 palm oil Substances 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 150000003626 triacylglycerols Chemical class 0.000 description 2
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- ZORQXIQZAOLNGE-UHFFFAOYSA-N 1,1-difluorocyclohexane Chemical compound FC1(F)CCCCC1 ZORQXIQZAOLNGE-UHFFFAOYSA-N 0.000 description 1
- UMHYVXGZRGOICM-AUYXYSRISA-N 2-[(z)-octadec-9-enoyl]oxypropyl (z)-octadec-9-enoate Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(C)OC(=O)CCCCCCC\C=C/CCCCCCCC UMHYVXGZRGOICM-AUYXYSRISA-N 0.000 description 1
- ZVTDEEBSWIQAFJ-KHPPLWFESA-N 2-hydroxypropyl (z)-octadec-9-enoate Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(C)O ZVTDEEBSWIQAFJ-KHPPLWFESA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 1
- NHQAPENQNCXBTD-UHFFFAOYSA-N OCC(O)CO.C(CCCCCCCC=C/CCCCCCCC)(=O)O.C(CCC(=O)O)(=O)O Chemical class OCC(O)CO.C(CCCCCCCC=C/CCCCCCCC)(=O)O.C(CCC(=O)O)(=O)O NHQAPENQNCXBTD-UHFFFAOYSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 239000004147 Sorbitan trioleate Substances 0.000 description 1
- PRXRUNOAOLTIEF-ADSICKODSA-N Sorbitan trioleate Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OC[C@@H](OC(=O)CCCCCCC\C=C/CCCCCCCC)[C@H]1OC[C@H](O)[C@H]1OC(=O)CCCCCCC\C=C/CCCCCCCC PRXRUNOAOLTIEF-ADSICKODSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
- LLSDKQJKOVVTOJ-UHFFFAOYSA-L calcium chloride dihydrate Chemical class O.O.[Cl-].[Cl-].[Ca+2] LLSDKQJKOVVTOJ-UHFFFAOYSA-L 0.000 description 1
- 229940052299 calcium chloride dihydrate Drugs 0.000 description 1
- 229940095672 calcium sulfate Drugs 0.000 description 1
- 235000011132 calcium sulphate Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000012209 glucono delta-lactone Nutrition 0.000 description 1
- 239000000182 glucono-delta-lactone Substances 0.000 description 1
- 229960003681 gluconolactone Drugs 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N glycerol group Chemical group OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 229940050906 magnesium chloride hexahydrate Drugs 0.000 description 1
- DHRRIBDTHFBPNG-UHFFFAOYSA-L magnesium dichloride hexahydrate Chemical class O.O.O.O.O.O.[Mg+2].[Cl-].[Cl-] DHRRIBDTHFBPNG-UHFFFAOYSA-L 0.000 description 1
- 229910052943 magnesium sulfate Chemical class 0.000 description 1
- 229960003390 magnesium sulfate Drugs 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 150000004667 medium chain fatty acids Chemical class 0.000 description 1
- 239000002736 nonionic surfactant Substances 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 229940010310 propylene glycol dioleate Drugs 0.000 description 1
- 229940066675 ricinoleate Drugs 0.000 description 1
- WBHHMMIMDMUBKC-QJWNTBNXSA-M ricinoleate Chemical compound CCCCCC[C@@H](O)C\C=C/CCCCCCCC([O-])=O WBHHMMIMDMUBKC-QJWNTBNXSA-M 0.000 description 1
- WBHHMMIMDMUBKC-QJWNTBNXSA-N ricinoleic acid Chemical compound CCCCCC[C@@H](O)C\C=C/CCCCCCCC(O)=O WBHHMMIMDMUBKC-QJWNTBNXSA-N 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000001593 sorbitan monooleate Substances 0.000 description 1
- 235000011069 sorbitan monooleate Nutrition 0.000 description 1
- 229940035049 sorbitan monooleate Drugs 0.000 description 1
- 235000019337 sorbitan trioleate Nutrition 0.000 description 1
- 229960000391 sorbitan trioleate Drugs 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000005846 sugar alcohols Polymers 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 238000005809 transesterification reaction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/40—Pulse curds
- A23L11/45—Soy bean curds, e.g. tofu
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/218—Coagulant
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
- A23V2250/161—Magnesium
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
- A23V2250/1614—Sodium
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Description
본 발명은 두부용 응고 제제에 관한 것이다.The present invention relates to a coagulation preparation for tofu.
간수 등의 무기염계 두부용 응고제를 사용한 두부의 제조법에서는 간수 등의 응고제의 응고 반응이 현저히 빠르기 때문에, 응고 속도를 제어하기 어려워 안정된 품질의 두부를 얻기가 어려웠다. 간수를 유화시켜 간수의 응고 반응을 지효화(遲效化)시키는 방법에 관해서 개시되어 있다 (JP-B 62-5581, JP-A 10-57002, JP-A 2000-32942).In the manufacturing method of tofu using an inorganic salt tofu coagulant such as water, the coagulation reaction of coagulants such as water is remarkably fast. Therefore, it is difficult to control the coagulation rate and it is difficult to obtain tofu of stable quality. A method for emulsifying the coagulation reaction of the liver water by emulsifying the water is disclosed (JP-B 62-5581, JP-A 10-57002, JP-A 2000-32942).
JP-B 62-5581, JP-A 10-57002, JP-A 2000-32942 의 방법은 충분하지 않다. 간수의 유화물을 조제하기 위해서, 유화제로서 폴리글리세린 축합 리시놀산에스테르 등을 사용하는 방법이 개시되어 있는데, 간수 유화물의 유화 안정화에는 효과가 있지만, 결이 미세하고 탄력이 있는 고품질의 두부 조제에는, 두유 속에 간수 유화물을 보다 미세하게 분산 혼합시키기 위해서, 큰 분산 전단력이 필요해진다.The methods of JP-B 62-5581, JP-A 10-57002 and JP-A 2000-32942 are not sufficient. In order to prepare the emulsion of the brine, there is disclosed a method of using polyglycerol condensed ricinolic acid ester or the like as an emulsifier. Although it is effective for the emulsification stabilization of the brine emulsion, soymilk has a fine grain and elasticity. In order to disperse | distribute and mix | blend brine emulsion more finely, big dispersion shear force is needed.
본 발명은 제제의 안정성 및 두유 속으로의 분산성이 좋고, 또한 결이 미세하고, 탄력이 있는 식감을 갖는 두부를 제조할 수 있는 두부용 응고 제제를 제공한 다.The present invention provides a coagulation preparation for tofu that can prepare tofu having good stability of the preparation and dispersibility into soymilk and a fine grain and elastic texture.
본 발명은 유지 속에 간수를 안정되게 유화시키기 위한 유화제와 두유 속에 유화물을 균일하게 혼합시키는 유화제로 이루어지는 특정 조성의 W/O형 유화 응고제로 함으로써, 작은 분산 전단력으로 두유 속에 분산 혼합되더라도, 결이 미세하고 탄력이 있는 고품질의 두부를 조제할 수 있는 두부용 응고 제제를 발견한 것이다.The present invention provides a W / O type emulsifying coagulant having a specific composition consisting of an emulsifier for stably emulsifying the water in a fat or oil and an emulsifier for uniformly mixing an emulsion in soymilk, so that the grains are fine even when dispersed in the soymilk with a small dispersion shear force. The coagulant preparation for tofu that can prepare high quality tofu with elasticity.
본 발명은The present invention
1) 무기염계 두부용 응고제 5∼30중량%,1) 5 to 30% by weight coagulant for inorganic salt tofu,
2) 폴리글리세린 축합 리시놀산에스테르 0.5∼5.0중량%,2) 0.5 to 5.0% by weight of polyglycerol condensed ricinolic acid ester,
3) HLB 가 7 이하인 유화제 0.1∼5.0중량%,3) 0.1 to 5.0% by weight of an emulsifier having a HLB of 7 or less,
4) 유상 20∼60중량%4) 20 to 60% by weight of oil phase
인 유중수(油中水) (W/O) 유화형의 두부용 응고 제제이다.It is a coagulant preparation for tofu of phosphorus water-in-oil (W / O) emulsion type.
또, HLB 는 비이온 계면 활성제용으로서 사용되는 하기 수학식의 Griffin 에 의한 방법 (J. Soc. Cosmetic. Chemists, 1,311 (1949)) 으로 한다.In addition, HLB is taken as the method by Griffin of the following formula (J. Soc. Cosmetic. Chemists, 1,311 (1949)) used for a nonionic surfactant.
HLB=20×(친수기 부분의 분자량)/(계면 활성제의 분자량)HLB = 20 × (molecular weight of hydrophilic moiety) / (molecular weight of surfactant)
본 발명에 있어서, 유중수 (W/O) 유화형의 두부용 응고 제제란, 염화마그네슘이나 염화칼슘의 무기염계의 수용액을 유지, 유화제로 유중수형으로 유화시킨 것이다. 무기염계 응고제로서는 1종 이상의 염화마그네슘, 염화칼슘, 황산칼슘, 및 황산마그네슘의 무수염 및 다른 함수염을 들 수 있고, 염화마그네슘 6수염 및 염화칼슘 2수염이 바람직하다. 무기염계 두부용 응고제는 5∼30중량%, 바람직하게는 8∼28중량%, 특히 바람직하게는 10∼25중량% 이다. 5중량% 미만에서는 응고 제제로서의 사용량을 많게 할 수밖에 없어 바람직하지 못하다. 또한, 30중량% 를 초과하면 균일하게 두부 속에 분산시키기 어려워진다. 수상 중의 무기염계 두부용 응고제의 농도는 10∼40중량%, 바람직하게는 12∼38중량%, 특히 바람직하게는 14∼36중량% 이다. 또, 농도 및 함유량은 무수염 환산이다. 또한, 다른 무기염이나 응고제, 예를 들어 염화나트륨, 염화칼륨, 글루코노델타락톤, 황산칼슘 등을 병용할 수 있다.In the present invention, the coagulant preparation for tofu of water-in-oil (W / O) emulsion type is an oil-in-water type emulsion containing an aqueous solution of an inorganic salt of magnesium chloride or calcium chloride. Examples of the inorganic salt coagulants include anhydrous salts and other hydrous salts of magnesium chloride, calcium chloride, calcium sulfate, and magnesium sulfate, and magnesium chloride hexahydrate and calcium chloride dihydrate are preferred. The coagulant for the inorganic salt tofu is 5 to 30% by weight, preferably 8 to 28% by weight, particularly preferably 10 to 25% by weight. If the amount is less than 5% by weight, the amount to be used as the coagulation agent may be increased. Moreover, when it exceeds 30 weight%, it will become difficult to disperse | distribute to tofu uniformly. The concentration of the coagulant for inorganic salt tofu in the water phase is 10 to 40% by weight, preferably 12 to 38% by weight, particularly preferably 14 to 36% by weight. In addition, concentration and content are anhydrous salt conversion. In addition, other inorganic salts and coagulants, for example, sodium chloride, potassium chloride, gluconodelta-lactone, calcium sulfate and the like can be used in combination.
유지는 상온에 있어서 유동성을 갖는 다가 알코올지방산에스테르이고, 트리글리세리드, 디글리세리드, 소르비탄지방산에스테르, 프로필렌글리콜지방산에스테르 등이 있다. 트리글리세리드로서는 예를 들어, 채종유, 대두유, 어유(魚油), 홍화유, 옥수수유, 팜유, 팜핵유, 야자유, 우지, 또는 탄소수 8∼10 의 중쇄 지방산으로 이루어지는 트리글리세리드, 이들을 분별한 기름, 이들의 에스테르 교환유, 경화유, 또는 이들을 임의로 혼합한 트리글리세리드를 들 수 있고, 옥수수유, 채종유, 대두유가 특히 바람직하다. 디글리세리드로서는 구성 지방산의 탄소수가 6∼24 인 것이 바람직하고, 특히 구성 지방산으로서 올레산을 포함하는 디글리세리드가 바람직하다. 소르비탄지방산에스테르로서는 구성 지방산의 탄소수가 6∼24 인 것이 바람직하고, 소르비탄모노올레이트, 소르비탄트리올레이트 등이 특히 바람직하다. 프로필렌글리콜지방산에스테르로서는 구성 지방산의 탄소수가 6∼24 인 것이 바람직하고, 프로필렌글리콜모노올레이트, 프로필렌글리콜디올레이트가 특히 바람직하다.Oils and fats are polyhydric alcohol fatty acid ester which has fluidity at normal temperature, and there exist triglyceride, diglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, etc. Examples of the triglycerides include triglycerides consisting of rapeseed oil, soybean oil, fish oil, safflower oil, corn oil, palm oil, palm kernel oil, palm oil, tallow, or medium-chain fatty acids having 8 to 10 carbon atoms, fractionated oils thereof, and transesterification thereof. Oil, hardened oil, or triglyceride which mixed them arbitrarily is mentioned, Corn oil, a rapeseed oil, and a soybean oil are especially preferable. As diglyceride, it is preferable that carbon number of a constituent fatty acid is 6-24, and especially diglyceride which contains oleic acid as a constituent fatty acid is preferable. As sorbitan fatty acid ester, it is preferable that carbon number of a constituent fatty acid is 6-24, and sorbitan monooleate, sorbitan trioleate, etc. are especially preferable. As propylene glycol fatty acid ester, it is preferable that carbon number of a constituent fatty acid is 6-24, and propylene glycol monooleate and propylene glycol dioleate are especially preferable.
폴리글리세린 축합 리시놀산에스테르는 글리세린 단위가 2∼15, 바람직하게는 5∼10 인 폴리글리세린과 리시놀산의 축합도가 2∼10, 바람직하게는 3∼6 인 축합 리시놀레이트와의 에스테르이고, 시판품에는 사카모토 약품 (주) 제의 SY 글리스타 CR-310, CR-500, 추가로 타이요 화학 (주) 제의 선소프트 818SK 등이 있다.The polyglycerol condensed ricinoleic acid ester is an ester of a condensed ricinoleate having a glycerin unit of 2 to 15, preferably 5 to 10, and a condensation degree of 2 to 10, preferably 3 to 6, of ricinolic acid, Commercially available products include SY Gleastar CR-310 and CR-500 manufactured by Sakamoto Pharmaceutical Co., Ltd., and Sunsoft 818SK manufactured by Taiyo Chemical Co., Ltd.
본 발명에 있어서, HLB 가 7 이하인 유화제로서는 예를 들어 구성하는 지방산의 탄소수가 10∼24 인 모노글리세라이드, 폴리글리세린지방산에스테르, 소르비탄지방산에스테르, 자당지방산에스테르를 들 수 있고, 시트르산모노올레산글리세린에스테르, 숙신산모노올레산글리세린에스테르, 데카글리세린노나에루카산에스테르, 소르비탄모노올레산에스테르 및 소르비탄트리올레산에스테르가 바람직하다.In the present invention, examples of the emulsifier having an HLB of 7 or less include monoglycerides having 10 to 24 carbon atoms, polyglycerol fatty acid esters, sorbitan fatty acid esters, and sucrose fatty acid esters of constituting fatty acids. Preferred are esters, succinic acid monooleic acid glycerine esters, decaglycerin nonaerucate esters, sorbitan monooleic acid esters and sorbitan trioleic acid esters.
유화 응고 제제의 수상/유상비는 분산성을 만족시키기 위해서, W/O=40/60∼80/20 이다.The water / oil ratio of the emulsion coagulation formulation is W / O = 40/60 to 80/20 in order to satisfy dispersibility.
폴리글리세린 축합 리시놀산에스테르는 0.5∼5.0중량%, 보존 안정성이나 두부의 풍미의 관점에서 유화 응고제 속에 HLB 가 7 이하인 유화제는 0.1∼5.0중량%, 보존 안정성이나 두부의 풍미의 관점에서 유화 응고제 속에 0.5∼3.0중량% 가 바람직하고, 1.0∼2.0중량% 가 특히 바람직하다.0.5 to 5.0% by weight of polyglycerol condensed ricinolic acid ester, emulsifier with HLB of 7 or less in emulsified coagulant in terms of storage stability and flavor of tofu, 0.5 to 5.0% in emulsified coagulant in terms of storage stability and flavor of tofu -3.0 weight% is preferable and 1.0-2.0 weight% is especially preferable.
또한, 본 발명에서 사용하는 두유는 IOM, 빈톤, 빈손, 중국산, 엔레이, 후쿠유타카, 타치나가하 등 어느 대두를 사용해도 된다. 또, 두유 농도는 통상 사용되는 Brix 9∼13 을 사용하면 된다.The soy milk used in the present invention may be any soybean such as IOM, binton, binson, made in China, Enlay, Fukuyutaka, Tachinagaha, and the like. Moreover, what is necessary is just to use Brix 9-13 which is used normally as a soymilk concentration.
본 응고제의 사용시에는 통상적인 방법에 의해서 조정된 두유에 고속 전단 분산기, 또는 스태틱 믹서 등의 분산기를 사용하여 응고제를 분산시킨다. 특히 터빈 스테이터형의 고속 분산기를 사용하는 것이 바람직하다. 또한 응고제의 사용량은 두유 속에 무기염계 응고제로서 0.20중량% 이상이 되도록 조정하는 것이 바람직하다. 또한 응고제 분산시의 두유 온도는 60∼90℃ 로 하는 것이 바람직하다.In the use of this coagulant, the coagulant is dispersed in a soymilk adjusted by a conventional method using a high speed shear disperser or a disperser such as a static mixer. In particular, it is preferable to use a turbine stator type high speed disperser. Moreover, it is preferable to adjust the usage-amount of a coagulant to be 0.20 weight% or more as an inorganic salt coagulant in soymilk. Moreover, it is preferable that the soymilk temperature at the time of dispersing coagulant shall be 60-90 degreeC.
실시예Example
다음 실시예는 본 발명의 실시에 관해서 말한다. 실시예는 본 발명의 예시에 관해서 기술하는 것이며, 본 발명을 한정하기 위해서가 아니다.The following examples speak of the practice of the invention. The examples describe the examples of the present invention and are not intended to limit the present invention.
실시예 1∼2, 비교예 1Examples 1-2, Comparative Example 1
표 1 에 나타내는 바와 같은 배합 조성으로 전량 500g의 유화 응고제를 배합한 후, 배합물을 60℃ 로 가온하고, 호모 믹서를 사용하여 8000rpm 으로 1분간 유화시켜 유화 응고제를 얻었다. 각 유화 응고제에 관해서 하기와 같이 제제의 보존 안정성을 평가하고, 결과를 함께 표 1 에 나타낸다.After mix | blending whole quantity 500g emulsifying coagulant with the compounding composition as shown in Table 1, the compound was heated at 60 degreeC and emulsified for 1 minute at 8000 rpm using the homo mixer, and the emulsifying coagulant was obtained. About each emulsion coagulant, the storage stability of a formulation is evaluated as follows, and a result is shown in Table 1 together.
[제제의 보존 안정성][Preservation stability of preparation]
제작한 응고제를 20℃ 에서 1개월 보존하고, 오일 오프의 유무를 육안으로 식별하여, 오일 오프 없음을 ○, 오일 오프 있음을 × 로 나타낸다.The produced coagulant is preserve | saved at 20 degreeC for 1 month, and the presence or absence of oil off is visually distinguished, and it shows with oil off (circle) and oil off with x.
실시예 1∼2의 응고 제제는 안정하고, 비교예 1은 응고 제제의 보존 안정성이 나빴다.The coagulation formulations of Examples 1-2 were stable, and Comparative Example 1 had poor storage stability of the coagulation formulation.
본 발명은 제제의 안정성 및 두유 속으로의 분산성이 좋은 두부용 응고 제제를 제공한다.The present invention provides a coagulation formulation for tofu having good stability of the formulation and dispersibility into soymilk.
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| JPJP-P-2004-00187248 | 2004-06-25 | ||
| JP2004187248A JP4391332B2 (en) | 2004-06-25 | 2004-06-25 | Water-in-oil emulsified tofu coagulant |
| JP2005020612A JP4804761B2 (en) | 2005-01-28 | 2005-01-28 | Coagulation preparation for tofu |
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| KR101119182B1 (en) | 2011-04-11 | 2012-03-20 | 서울향료주식회사 | Dispersion type natural bittern coagulant for bean curd and process for preparing thereof |
| KR102255176B1 (en) * | 2013-06-26 | 2021-05-25 | 리켄 비타민 가부시키가이샤 | Coagulant composition for tofu and method for manufacturing tofu using same |
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