KR920008849B1 - How to improve yield during tofu manufacturing process - Google Patents

Abstract

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Description

How to improve yield during tofu manufacturing process

The present invention relates to a method for increasing the yield of water-soluble proteins, fats, solids and the like recovered from soybeans in the production of tofu using soybeans. Tofu uses soy or soy flour (Full Fat Soy Flour) as its main ingredient. However, tofu is usually produced using soybean and the manufacturing process is as follows. First, you get high quality soybeans, then go through the selection process to remove foreign substances and peel. The reason for peeling is to improve the flavor of tofu, to improve the yield, texture, appearance of tofu, etc. To make it possible. This soybean is then subjected to a heat treatment process to inactivate trypsin inhibitors, hemagglutinin, and lipoxygenase, which is the cause of soybeans, in the soybean nutrients. . After heat treatment, the soybean is watered and crushed about 8-10 times the weight of soybean. The ground milk enters the extraction process for protein extraction, and the extracted milk is separated into tofu milk and sebum in the separation process. Here, the separated tofu milk is added to a coagulant and coagulated to produce a product through a compression molding process.

TABLE 1

Tofu is subjected to the process described above, and the recovery rate of solids, protein and fat is very low at 55-65%. At this time, the solids, etc., which have not been recovered, are separated out as busy. Therefore, it can be easily understood that a lot of nutrients will remain in the busy, but until now it has been used or disposed of as animal feed or fertilizer raw materials without any additional treatment. For reference, the composition of Busy is as follows.

TABLE 2

The composition of busy

As can be seen in Table 2, Biz is a high protein nutrient containing 5.7% protein.

The present invention sought a method for recovering more nutrients from the high-protein bean curd, and came up with a pressing process, and through this process, yield improvement could be obtained. The crimping process consists of two stages of upper and lower belt filter with a pore size of 100-250mesh, and the belt tension of this filter is 0.5-3.5㎏ / It was adjusted to cm 2. The busy paper is fed between these two filters and transported at a belt speed of 0.8-3.2m / mim, and the oil is extracted while being pressed through the six pressing rulers stepwise. The experimental results according to the present invention are as follows.

TABLE 3

Experiment result

In the experiment of the present invention, 1-800 kg-1,900 kg per hour of the 80-85% of the busy paper was pressed into the press to compress. At this time, the amount of the pressurized fluid was about 800-860 kg, and the recovery rate was about 15-25% for the protein and about 30-35% for the protein. The recovery rate in the present process is about 60% solids, about 65% protein, and about 5-10% solids and 10-15% protein in the compressed fluid. In addition, comparing the components of the pressurized milk and tofu milk fluid is shown in the following table.

TABLE 4

General Components of Tofu Milk and Squeezer

As shown in Table 4, in the case of compressed milk, only carbohydrates dropped, but protein and fat were higher than tofu milk. Taken together, the present invention is believed to have a lot of effects of improving yield in the tofu process.

Example 1

Detailed process chart

* Pore Size: 100-250mesh, Belt Tention: 0.5-3.5㎏ / ㎠, Belt Speed: 0.8-3.2m / mim

The sewage from the separation process is fed directly to the pressing device and the compressed fluid goes into the extraction process. As shown in Table 4, the emulsion has a higher solid content than the separation fluid from the separation process, and a process is needed to remove it. . Therefore, this emulsion was re-introduced into the extraction process for the first time, and went through a separation process, thereby eliminating the need for a separate process.

Example 2

Detailed process chart

* Pore Size: 100-250mesh, Belt Tention: 0.5-3.5㎏ / ㎠, Belt Speed: 0.8-3.2m / mim

In Example 1, the pressurized fluid was supplied to the extraction step, and in Example 2, the separation was added directly to the separation step.

Example 3

* Pore Size: 100-250mesh, Belt Tention: 0.5-3.5㎏ / ㎠, Belt Speed: 0.8-3.2m / mim

Centrifuged crushed emulsion to adjust the solids content and mixed with the separated emulsion to produce a product.

Claims (5)

The bean curd produced during the tofu process is a press using a belt-type filter. The pore size is 100-250mesh, the belt speed is 0.8-3.2m / min, and the belt tension is 0.5. A method of preparing tofu using a pressurized fluid pressed out under the condition of -3.5 kg / cm 2. The method of claim 1, wherein the tofu busy. The method of claim 1 wherein the pressurized fluid is recycled to an extraction process to separate and then tofu. The method of claim 1, wherein the pressurized fluid is directly introduced into a separation step to prepare the tofu from the separated fluid. The method of claim 1, wherein the pressurized milk is mixed with the existing milk by centrifugation and pressing, which are separate separation processes, to prepare tofu.