KR100331124B1 - Manufacturing Method of Milk-Curd and Whey - Google Patents

Abstract

PURPOSE: Provided is a method for manufacturing fried bean curd and whey, thereby applying the taste and flavor and nutrients of milk to food products without the loss thereof. CONSTITUTION: In the manufacturing method of fried bean curd and whey by adding a coagulant to milk, followed by heating them, the coagulant is prepared by mixing calcium chloride and magnesium chloride in a mixing ratio of 1:1, and is added in the amount of 0.18-0.5%.

Description

Manufacturing Method of Milk-Curd and Whey

Conventional techniques cannot coagulate milk, whole milk, skim milk, skim milk powder, etc. alone. This is because the production of coagulated milk was dependent on the manufacturing method of tofu, which may have been due to the necessity of producing coagulated milk in the past. If the Western diet approaches the Asian diet, we must think of going to the Western diet. This method of manufacturing whey and whey can be a domestic and foreign invention foreseeing a new 2000s.

According to the prior art and literature in this field, a technique for preparing a large amount of coagulated oil is to coagulate milk by adding acetic acid to pH 3.5-4.0 with acetic acid, and then add CaCl ₂ and soak in cold water for 8-10 hours (invention). Patent 25905), Whey was not taken. There is an example in which dried milk tofu is prepared in this way (Gob 92-8852). In the method for preparing egg milk tofu (Notice 95-12613), 0.4% of calcium chloride was used as a neutralizer after treating acetic acid. The soy milk tofu manufacturing method (Gun. did.

As a coagulant, calcium chloride is used to make cheeses to prevent loss of whey protein in whey, but it has not been reported to be used in orthodox European and oceanic wines. The butter is neutralized by the addition of 10% Ca (OH) ₂ and NahCO ₃ solutions. Processed cheese is made by heating the cheese as a neutralizer by adding sodium citrate and sodium phosphate.

Invented a large amount of manufacturing method that can be used as a food without losing any nutrients, aromas and flavors of raw milk.

① Problems in choosing raw materials of whey and whey to make health food.

② Determination of the type and level of coagulant for dairy production.

③ In the manufacturing process of whey and whey, increase the speed, simplicity and mass productivity.

④ Production and evaluation of whey and whey to improve palatability as food.

In order to solve the above problems, the present invention provides a method for producing milk and whey after heating pure milk after coagulant addition, wherein calcium chloride (CaCl ₂ ) alone or calcium chloride and magnesium chloride (MgCl ₂ ) is in a ratio of 1: 1. Coagulant mixed with water, calcium chloride should be at least 0.15% to 0.5% based on the weight of the milk used, and the mixed coagulant of calcium chloride and magnesium chloride should be added to milk in the range of 0.18% to 0.5% before starting heating. It can be achieved by providing a method of manufacturing whey, whey, characterized in that the milk is solidified by continuing to boil, and separating the whey and whey.

Compared to whole milk powder, skimmed milk powder has only 72% of calories and 137% of protein. The fat content is 1% of skim milk powder and 27.5 times as much as whole milk powder. Carbohydrates are predominantly lactose, while whole milk and skim milk powder are 38% and 52.5%, respectively. Mineral ash is 6.0% and 8.6%, respectively, of which calcium is 890 mg and 1200 mg, respectively, which is sufficient if only 100 g of skim milk powder is fed per day. Phosphorus 730mg and 980mg, Iron 1.0mg each, Vitamin D 16 I.U. Less than A, 700 I.U. And 20 I.U., C each contain 5.0 mg of B complex.

In the manufacturing process of the present invention, skim milk was selected as crude oil.

② Types and Levels of Coagulant:

Coagulants used to prepare tofu include calcium chloride (CaCl ₂ ), magnesium chloride (MgCl ₂ ), calcium sulfate (CaSO ₄ ) is excluded from the present invention because it does not coagulate milk. Because coagulants are important for food safety, calcium chloride and magnesium chloride used in tofu were used, and the level of coagulant addition was significantly lower than the amount used for tofu production. It can reinforce calcium and magnesium, which are important for growing children, muscles and nerves.

end. Coagulation test according to the level of skim milk and coagulant addition:

(Moisture content 87%: Addition rate:% by weight:-is non-solidification; ± is incomplete solidification; + is 1/3 solidification; ++ is 2/3 solidification; +++ is complete solidification.)

The skim milk was mixed with 134 g of skim milk powder until it was mixed with water to 1000 ml, and adjusted to 87% of the milk content of the milk powder. The lowest threshold addition level of calcium chloride is 0.15%, and magnesium chloride is 0.18%. A 1: 1 mixture of calcium chloride and magnesium chloride is more than 0.18%.

I. Coagulant addition rate test using whole milk: (Water content 87%:% per weight)

Whole milk began to coagulate with calcium chloride addition levels above 0.13%. Magnesium chloride is solidified at a level of 0.18%. The addition of calcium chloride and magnesium chloride in a ratio of 1: 1 allows for coagulation at 0.13%, but 0.18% is safe for high yields of milk.

③ Manufacturing process of whey

Process 1:

Prepare skim milk. The skimmed milk is heated with leggings with the ratio of skimmed milk powder and beverages at 135 g: 870 g.

Process 2:

Before or after the temperature of milk is 50 ° C, (a) 0.15% of calcium chloride is mixed when preparing calcium chloride whey and whey, and (b) 0.18% when mixing calcium chloride and magnesium chloride (1: 1 mixture). Add.

Process 3:

Slowly stir the milk and coagulant and warm up within 4 minutes between 93 ° C and 98.4 ° C.

Process 4:

Whey and whey are separated and collected at 20 x 20 / cm curd under a pressure of 2 kg. The oil part cools with the flowing water at the same time as the molding.

④ Productivity and evaluation of whey and whey using skim milk.

(A) Production of whey and whey from skim milk

The yield of 0.15% calcium chloride from 1 liter of skim milk is 127 g and 873 g, respectively, and the yield of cheese is 7 g more than the yield of 120 g of cheese from 1 liter of milk.

(B) Composition of milk and whey

(A) using 0.15% of calcium chloride coagulant division moisture(%) building(%) protein(%) Fat(%) Carbohydrate (%) Ash content (%) Calories pH importance Housewife 58.25 41.75 30.63 2.42 5.23 3.47 163.6 - - Whey 89.95 10.05 0.5 4.80 3.84 0.91 60.6 5.99 1.023

The water content of the soybeans is 58.25%, and the dry matter amount is 41.75%. The protein content of married women is 30.63%, carbohydrate 5.23%, fat 2.24%, calories 163.6 kcal, and ash 3.47%. The housewife was put in water and boiled to maintain the circle of the housewife.

Whey has a moisture content of 89.95% and dry matter 10.05%. Whey contains 0.5% protein, 4.72% carbohydrates, 3.83% fat, 60.6 kcal and 0.91% ash. PH is 5.99 and specific gravity is 1.023.

(N). 0.18% use of calcium chloride and magnesium chloride coagulant division moisture(%) building(%) protein(%) Fat(%) Carbohydrate (%) Ash content (%) Calories pH importance Housewife 58.45 41.55 30.72 2.15 5.17 3.51 162.9 - - Whey 89.95 9.95 0.49 3.83 4.72 0.91 55.3 6.10 1.032

The yield of whey and whey prepared by adding 0.18% by weight of a calcium chloride and magnesium chloride coagulant (1: 1 ratio) coagulant from 1 liter of skim milk was 126g, and the weight was 95% after boiling for 5 minutes. The married woman's original condition was maintained. The water content of the soybeans is 58.45% and the dry content is 41.55%. The protein content of married women is 30.72%, carbohydrates 5.17%, fat 2.15%, calories 162.9 kcal and ash 3.51%. Whey has a pH of 6.10 and at this pH it is possible to use as a beverage ingredient. Whey is 1.032. Whey content is 89.95%, dry matter content is 9.95%, whey protein content is 0.49%, carbohydrate is 8.36%, fat is 3.83%, calories is 55.31 kcal and ash is 0.91%.

(C) Evaluation of married women

The physical properties of the married women were examined using a Sun Reo Meter. 0.15% skim milk calcium chloride is harder than skim milk calcium chloride and 0.18% magnesium chloride, and it has a strong chewing strength, a little secondary chewing power, about 2 times toughness, high rigidity and low cohesion. In addition, the elasticity is similar, cohesive and sensitive.

① Rheology data report (device name: SUN RHEO METER, COMPAC-100, SUN SCIENTIFIC CO, LTD)

② Sensuality test of married women (investigation of 80 female students of 2-3 years)

The sensory test of married women was conducted on 80 female college students. Both types are said to have improved odor and taste, and the texture is slightly hard. The sensory test was performed without adding sugar or salt, so it was not evaluated as good. Taken together, tofu is more firm and tolerant than tofu, so it feels more like an oriental meal. This is in line with the intention of this invention.

Whey sensory tests were performed in the same manner as whey. Both types of whey are taste-flavored, have a whey specific scent that is thicker than regular milk, slightly sweeter, and have no bitter or irritating taste.

Since skimmed milk powder is a healthy dairy product containing 1% fat, it can be developed into foods suitable for our diet by making it into processed milk and whey. Even if boiled in water for more than 5 minutes, it stays solid without being scattered, so it can be cooked safely to steam or broth. Whey and whey are more expressive of the flavor of milk. The prospects for developing infant foods and foods for the elderly are good. The milk coagulation method based on soy protein coagulation, such as milk tofu production, can be replaced by the present manufacturing process, and the whey used as animal feed or fertilizer washed with water is recovered by adding the lowest coagulant in the present invention. It is an effect of the present invention that it can be used as a food. Whey according to the present manufacturing method has an pH of 5.99-6.10 and thus can be applied to drink preparation.

Claims (1)

In the method of preparing milk and whey after heating pure milk after coagulant addition, a coagulant mixed with calcium chloride (CaCl ₂ ) alone or calcium chloride and magnesium chloride (MgCl ₂ ) in a ratio of 1: 1 is used. Calcium chloride is the minimum 0.15% to 0.5% by weight of milk, mixed coagulant of calcium chloride and magnesium chloride in the range of 0.18% to 0.5%, the coagulant is added to the milk first, then heating starts and the milk is solidified by continuous boiling Whey, whey manufacturing method characterized in that the separated whey and whey.