CN110868871A - 含有除大豆以外的原料的经加工的豆腐及其制造方法 - Google Patents
含有除大豆以外的原料的经加工的豆腐及其制造方法 Download PDFInfo
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Abstract
本申请涉及经加工的豆腐,其包含:选自海鲜、蔬菜和面条的一种或多种原料;豆腐;豆浆;盐,并且涉及其制造方法。
Description
技术领域
本申请涉及含有非大豆原料的经加工的豆腐及生产所述经加工的豆腐的方法。
背景技术
通常,豆腐是通过在水中浸泡大豆、研磨、加热并过滤所得物以从豆腐残渣中分离豆浆,并通过向其中添加凝结剂来凝结豆浆而生产的。
由于这种豆腐仅由大豆制成,所以除了大豆营养素外,它几乎不含有其它营养素,并且由于除来源于大豆的那些风味外,它不具有其它风味,所以它不具有各种味道和风味。
因此,已经尝试通过添加各种非大豆原料以满足消费者喜好来生产豆腐,但是存在这样的问题:当将原料添加到豆浆中时,原料沉到豆浆的底部或漂浮到豆浆的顶部,并且因此在一侧高度集中而不是均匀地分散在整个豆浆中。
在此背景下,本发明的发明人进行了勤勉的研究努力,以开发能够在经加工的豆腐的生产中均匀地分散非大豆原料的方法。结果,本发明的发明人已经发现,当通过以一定的混合比例与豆腐混合来调节豆浆的粘度时,原料与豆浆均匀混合,并且甚至在凝结后仍保持分散,从而完成本申请。
[专利文献]
(专利文献1)KR10-1998-0087687A(1998年12月5日)
(专利文献2)KR10-2012-0043869A(2012年5月7日)
公开
技术问题
本申请的一个方面涉及提供经加工的豆腐,其含有:选自海鲜、蔬菜和面条的一种或多种原料;豆腐;豆浆;和盐。
本申请的另一方面涉及提供生产经加工的豆腐的方法,其包括以下步骤:(a)将选自海鲜、蔬菜和面条的一种或多种原料与豆腐、豆浆和盐混合;(b)研磨步骤(a)的所得物;以及(c)向步骤(b)的所得物中添加凝结剂。
技术方案
在下文中,将详细描述本申请。同时,本申请的一个方面的描述和实施方案也可应用于本申请的关于共同问题的其它方面的描述和实施方案例。此外,本申请中所公开的各种要素的所有组合都被涵盖在本申请的范围内。此外,本申请的范围不受以下提供的具体描述的限制。
为了实现本申请的目的,本申请的一个方面提供了经加工的豆腐,其包含:选自海鲜、蔬菜和面条的一种或多种原料;豆腐;豆浆;和盐。
根据本申请的一个实施方案,本申请的豆浆和豆腐的重量比可以是7.5:2.5至5.5:4.5,并且特别是7:3至6:4。
根据本申请的另一个实施方案,可以基于100重量份的经加工的豆腐,以55至75重量份、60至70重量份、55至70重量份、55至65重量份、60至75重量份、或65至75重量份的量使用本申请的豆浆。
根据本申请的另一个实施方案,本申请的豆浆的干固体浓度可以为5至15白利度%、或8至12白利度%。
根据本申请的另一个实施方案,可以基于100重量份的经加工的豆腐,以25至45重量份、30至40重量份、25至40重量份、25至35重量份、30至45重量份、或35至45重量份的量使用本申请的豆腐。
根据本申请的另一个实施方案,可以基于100重量份的经加工的豆腐,以0.1至1重量份、或0.3至0.7重量份的量使用本申请的盐。
根据本申请的另一个实施方案,可以基于100重量份的经加工的豆腐,以0.1至20重量份、0.1至15重量份、0.1至10重量份、0.5至20重量份、或0.5至15重量份的量使用本申请的原料。
根据本申请的另一个实施方案,本申请的海产品可以是紫菜或虾。具体地,本申请的海产品可以是紫菜,并且更具体地,可以基于100重量份的经加工的豆腐,以0.1至1重量份、或0.4至0.8重量份的量使用本申请的紫菜。此外,本申请的海产品可以是虾,并且更具体地,可以基于100重量份的经加工的豆腐,以0.5至5重量份、或1至3重量份的量使用本申请的虾。
根据本申请的另一个实施方案,本申请的蔬菜可以是辣椒或芫荽。具体地,本申请的蔬菜可以是辣椒,并且更具体地,可以基于100重量份的经加工的豆腐,以1至15重量份、5至10重量份、1至10重量份、或5至15重量份的量使用本申请的辣椒。
根据本申请的另一个实施方案,本申请的面条可以是玻璃纸面条。具体地,本申请的面条可以是玻璃纸面条,并且更具体地,可以基于100重量份的经加工的豆腐,以1至7重量份、或3至5重量份的量使用本申请的面条。
根据本申请的另一个实施方案,本申请的经加工的豆腐还可以含有凝结剂。具体地,本申请的凝结剂可以是选自以下中的一种或多种:硫酸钙、氯化镁和葡萄糖酸δ-内酯(gluconoδ-lactone)。此外,可以基于100重量份的本申请的豆浆,以0.1至1重量份的量使用本申请的凝结剂。
根据本申请的另一个实施方案,本申请的经加工的豆腐可以是油炸豆腐。
根据本申请的另一个实施方案,本申请的豆腐的硬度可以为1,000g至1,500g、或1,200g至1,400g。
根据本申请的另一个实施方案,本申请的豆腐的粘合性可以为0.1g.s至5g.s、0.5g.s至3g.s或0.5g.s至2g.s。
根据本申请的另一个实施方式,本申请的豆腐的弹性可以为500J至1,000J、或700J至900J。
本申请的另一方面提供了生产经加工的豆腐的方法,其包括以下步骤:(a)将选自海鲜、蔬菜和面条的一种或多种原料与豆腐、豆浆和盐混合;(b)研磨(a)的所得物;以及(c)向(b)的所得物中添加凝结剂。
根据本申请的一个实施方案,本申请的步骤(b)中的研磨可以是将步骤(a)的所得物中的豆腐研磨至0.5至2mm的颗粒大小。
根据本申请的一个实施方案,本申请的步骤(a)的所得物或步骤(b)的所得物的粘度可以为20至70cP、20至60cP、30至70cP、30至60cP、45至70cP、40至60cP、或20至45cP。在本申请中,可以通过豆腐和豆浆的混合比例来确定粘度,但是可以不受步骤(a)中添加的原料和盐的影响。
有益效果
由于本申请的豆腐是通过以特定比例混合豆浆和豆腐而生产的,使得非大豆原料可以均匀地分散在整个豆腐中,因此具有可以在原料的每个部分中提供原料的味道、风味和质地的豆腐产品的优点。
附图说明
图1是示出了本申请的生产豆腐的方法的流程图。
图2是显示实施例1中的根据豆浆和豆腐的混合比例的原料分散度的图像。
图3是根据本申请的一个实施方案的含有紫菜的经加工的豆腐最终产品的图像。
发明方式
在下文中,将参考实施例更详细地描述本申请。然而,这些实施例仅是对本申请的举例说明,而不是将本申请的范围限制于此。
实施例1:经加工的豆腐的生产和原料分散度的评估
1-1.制备用作经加工的豆腐的原料的豆腐
将100kg大豆浸泡在500kg水中。将浸泡过的大豆研磨,通过过滤器,然后加热(steamer)以制备豆浆。随后,在将硫酸钙分散在其重量的5倍的水中之后,将硫酸钙以相对于豆浆的0.3重量%的量添加到所制备的豆浆中以使其凝结,从而制备豆腐。
1-2.生产含有非大豆原料(除大豆以外的原料)的经加工的豆腐
根据表1至表3中所示的混合比例,通过混合实施例1-1中所制备的豆腐、在实施例1-1中制备豆腐的同时制备的豆浆、精制盐和非大豆原料(紫菜;玻璃纸面条、辣椒和干虾;或辣椒和芫荽)来制备液体混合物,并且使用均质机(homogenizer,IngenieurburoMencke&Tegtmeyer GmbH)研磨至其中豆腐的颗粒大小达到2mm或以下。研磨后,通过将液体混合物与硫酸钙混合而使其凝固,该硫酸钙以相对于豆浆为0.3重量%的量分散在其重量的5倍的水中,并进行搅拌,并且将所得混合物置于模制盒中并压制20分钟以生产豆腐。将制得的豆腐切成110mm×75mm×35mm的大小,然后在170℃的食用油(油酸和大豆油的混合食用油,Dauan MARVELA)中油炸一分钟。
1-3.原料分散度的评估
根据豆浆和豆腐的混合比例,评估豆腐中原料的分散度。首先,将实施例1-2中通过添加紫菜作为原料所制备的每种液体混合物放入透明容器中,以目视评估紫菜在液体混合物中的分散度(实验例1-1至1-5)。另外,目视检查实施例1-2中获得的每种油炸豆腐,以评估原料在豆腐中的分散程度(实验例1-1至1-6、2-1至2-5和3-1至3-5)。
结果发现,当豆浆和豆腐以7:3或6:4的比例混合时,在含有紫菜的液体混合物情况下,紫菜均匀地分散在整个液体混合物中,而不漂浮在顶部或底部(图2)。同样,在油炸豆腐的情况下,发现当豆浆和豆腐的比例为7:3至5:5时,不论原料的种类为何,非大豆原料均匀地分散在整个豆腐中(表1至表3,以及图3)。
表1
紫菜豆腐
表2
含有添加的玻璃纸面条、辣椒和干虾的豆腐
表3
含有添加的辣椒和芫荽的豆腐
实验例3-1 | 实验例3-2 | 实验例3-3 | 实验例3-4 | 实验例3-5 | |
10白利度%的豆浆(kg) | 100 | 90 | 80 | 70 | 60 |
豆腐(kg) | 0 | 10 | 20 | 30 | 40 |
精制盐(g) | 400 | 400 | 400 | 400 | 400 |
辣椒(kg) | 6 | 6 | 6 | 6 | 6 |
芫荽(kg) | 3 | 3 | 3 | 3 | 3 |
辣椒和芫荽的分散度 | 漂浮或下沉 | 漂浮或下沉 | 漂浮或下沉 | 均匀分散的 | 均匀分散的 |
实施例2:根据豆浆和豆腐的混合比例评估液体混合物的粘度
在实施例1中,由于确认了非大豆原料的分散度根据豆浆和豆腐的混合比例而变化,因此评估了根据豆浆和豆腐的混合比例的粘度。
通过使用流变仪(DV3T rheometer,Brookfield),以LV-61轴(spindle)在100r pm的旋转速度(speed)和25℃温度下,测量了根据表4中所示的混合比,将实施例1-2中的豆浆和豆腐混合而制备的每种液体混合物的粘度。
结果,发现豆浆和豆腐以10:0至8:2的比例混合产生了粘度为10cP至17cP的液体混合物,并且将豆浆和豆腐以7∶3或6∶4的比例混合产生了的豆浆和豆腐的液体混合物的粘度为30cP至60cP。当豆浆和豆腐的比例为5:5时,粘度太高而无法测量。因此,可以看出,非大豆原料最均匀地分散在粘度为30cP至60cP的液体混合物中。
表4
根据豆浆和豆腐混合比例的液体混合物的粘度
豆浆:豆腐的比例 | 10:0 | 9:1 | 8:2 | 7:3 | 6:4 | 5:5 |
豆浆的重量(kg) | 100 | 90 | 80 | 70 | 60 | 50 |
豆腐的重量(kg) | 0 | 10 | 20 | 30 | 40 | 50 |
粘度(cP) | 10.22 | 11.87 | 16.24 | 30.06 | 59.74 | N/A |
实施例3:豆腐的物理性质和固体含量的测量
测量在实施例1-2中制备的实验例1-4的物理性质和固体含量。为了评估物理性能,使用质地分析仪(TA-XT Plus texture analyzer,Stable Micro Systems)在以下测量条件下测量了硬度、粘合性和弹性。
<物理性质测定条件>
条件设置如下:
探针(probe):直径为2cm的圆柱形探针;
探头下降到样品的速度(pre-test speed):5.00mm/sec;
探针接触样品表面后刺入样品的速度(test speed):5.00mm/sec;
刺入样品后探头返回其初始位置的速度(post-test speed):5.00mm/sec;
探针的目标模式(target mode):距离(distance);
识别样品表面后探头刺入样品的距离(distance):5.000mm;
探头识别样品的条件(trigger type):强制(force);和
探针识别样品存在的最小力(trigger force):10.0g。
表5显示了测量物理性质的结果,其中呈现了在相同条件下进行的总共五次测量值的平均值。
表5
评估实验例1-4的物理性质的结果
在研磨实验实施例1-4之后,根据以下等式确定固体含量,然后将其在干燥炉中在110℃下干燥6小时。总共重复测试5次,并以测量值的平均值作为结果。
根据该方程,所测量的固体含量为27.55重量%。
实施例4:感官评估
对实施例1-2中制备的实验例1-4、2-4和3-4进行感官评估(表6至表8)。作为比较例,根据实施例1的制备方法,制备了不含有任何非大豆原料(紫菜;玻璃纸面条、辣椒和虾米;或辣椒和芫荽)的油炸原豆腐,并且还进行了感官评估(表9)。
具体地,由32名专门小组成员进行感官评估,他们被要求根据对每种原料的总体喜好、外观、质地、味道喜好和大豆的味道喜好来评估每种豆腐。
结果,如得分在3分或以上,分别得分为4.19或以上、3.20或以上、以及3.15或以上的实验例1-4、2-4和3-4被评估为具有可接受的感官质量,并且在每种原料的味道喜好方面也获得了高分。另一方面,就大豆的总体喜好和味道喜好而言,油炸的普通豆腐(比较例)的得分低于实验例1-4、2-4和3-4。因此,证实了在豆腐的生产中添加非大豆原料时,改善了对油炸豆腐的大豆的味道喜好,以及进一步改善了对油炸豆腐的总体喜好。
表6
实验例1-4的感官评估结果
分类 | 总体喜好 | 外观 | 质地 | 对紫菜的味道喜好 | 对大豆的味道喜好 |
得分 | 4.56 | 4.41 | 4.38 | 4.19 | 4.63 |
表7
实验例2-4的感官评估结果
分类 | 总体喜好 | 外观 | 质地 | 对虾的味道喜好 | 对大豆的味道喜好 |
得分 | 3.65 | 3.20 | 3.69 | 3.81 | 3.50 |
表8
实验例3-4的感官评估结果
分类 | 总体喜好 | 外观 | 质地 | 对芫荽的味道喜好 | 对大豆的味道喜好 |
得分 | 3.31 | 3.46 | 3.27 | 3.23 | 3.15 |
表9
油炸原味豆腐的感官评估结果(比较例)
分类 | 总体喜好 | 柔软度喜好 | 对大豆的味道喜好 |
得分 | 3.21 | 2.63 | 3.11 |
Claims (19)
1.经加工的豆腐,其包含:
选自海鲜、蔬菜和面条的一种或多种原料;
豆腐;
豆浆;和
盐。
2.如权利要求1所述的经加工的豆腐,其中所述豆浆和所述豆腐的重量比为7.5:2.5至5.5:4.5。
3.如权利要求1所述的经加工的豆腐,其中基于100重量份的所述经加工的豆腐,以55重量份至75重量份的量包括所述豆浆。
4.如权利要求1所述的经加工的豆腐,其中所述豆浆的干固体浓度为5白利度%至15白利度%。
5.如权利要求1所述的经加工的豆腐,其中基于100重量份的所述经加工的豆腐,以25重量份至45重量份的量包括所述豆腐。
6.如权利要求1所述的经加工的豆腐,其中基于100重量份的所述经加工的豆腐,以0.1重量份至1重量份的量包括所述盐。
7.如权利要求1所述的经加工的豆腐,其中基于100重量份的所述经加工的豆腐,以0.1重量份至20重量份的量包括所述原料。
8.如权利要求1所述的经加工的豆腐,其中所述海鲜是紫菜或虾。
9.如权利要求1所述的经加工的豆腐,其中所述蔬菜是辣椒或芫荽。
10.如权利要求1所述的经加工的豆腐,其中所述面条是玻璃纸面条。
11.如权利要求1所述的经加工的豆腐,其还含有凝结剂。
12.生产权利要求11所述的经加工的豆腐的方法,其中所述凝结剂是选自以下中的一种或多种:硫酸钙、氯化镁和葡萄糖酸δ-内酯(gluconoδ-lactone)。
13.如权利要求1所述的经加工的豆腐,其是油炸豆腐。
14.如权利要求13所述的经加工的豆腐,其硬度为1,000g至1,500g。
15.如权利要求13所述的经加工的豆腐,其粘合性为0.1g.s至5g.s。
16.如权利要求13所述的经加工的豆腐,其弹性为500J至1,000J。
17.生产经加工的豆腐的方法,所述方法包括:
(a)将选自海鲜、蔬菜和面条的一种或多种原料与豆腐、豆浆和盐混合;
(b)研磨(a)的所得物;以及
(c)向(b)的所得物中添加凝结剂。
18.如权利要求17所述的方法,其中(b)中的研磨是将(a)的所得物中所含的豆腐研磨至0.5mm至2mm的颗粒大小。
19.如权利要求17所述的方法,其中(a)的所得物或(b)的所得物的粘度为20cP至70cP。
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