KR100385461B1 - The making of seasoned dry bean curds - Google Patents

Abstract

The present invention relates to a method for preparing seasoned dried tofu that can be flavored and dried at the same time as it is dried after seasoning with vegetable protein-rich tofu. The present invention is the process of cold air drying after immersion in saline (1 to 3%) easy to season tofu; Hot air dried after immersed in seasoning liquid, or hot air dried tofu to hot air dried again and fried in cooking oil to include a method of making seasoned dried tofu. In this case, 20 to 40% by weight of sugar or 20 to 40% by weight of soy sauce is used as the seasoning liquid. Ordinary tofu is rich in nutrition, but when it is eaten, it should be used as a side ingredient of cooking or separately, and it cannot be stored for a long time because it is easily decayed. Therefore, seasoned and dried tofu according to the present invention has no characteristics of processing, such as being called water again, and has good shelf life, and can be used at any time for snacks or snacks. Therefore, it is possible to meet the various consumer groups and palatability, and to increase the consumption of tofu rich in nutrition.

Description

The making of seasoned dry bean curds}

The present invention relates to seasoned dried tofu, and relates to seasoned dried tofu and its manufacturing method for seasoning and drying the tofu to improve storage and palatability. Tofu, extracted from water-soluble soy protein with high essential amino acid content, has high nutritional value, high digestibility and low cost, and has high water content (Miller, CD) of 80-88%. There are disadvantages that must be made. In other words, due to the high moisture content, the shelf life is very limited (Rehberger, T, G.). Therefore, various high protein tofu products have been developed and produced by removing moisture by pressing, drying, frying, and the like, and improving their preservation and having various unique structures. Tofu is usually sold in the form of soft tofu and soft tofu, and is processed in the form of frozen tofu, fried tofu, yuba, freeze dried tofu, kinugoshi, and pressed tofu. This tofu is a high protein food that has been ingested in Korea, China, Japan and other Asian countries for a long time and has been used as a valuable source of protein in these countries that lacked animal protein (Kim Woo-jung).

Domestic patent is to prepare soymilk tofu in soymilk into a small container, add coagulant and additives, and then seal to make snack tofu, and its snack tofu (Notice No. 10-1996-001410), soymilk Method of manufacturing dried tofu which is pressed after cutting coagulated by pressure roller and its automated manufacturing apparatus (Gob No. 10-1999-198966), tofu using chitosan, which dissolves chitosan low molecular weight decomposition products in organic acid solution and adds them as coagulant. Manufacturing method (Bulletin number, 10-1999-205236), Nutritional dried tofu manufacturing method which is made by kneading tofu, mixing it into a colloidal state, and mixing the right amount of raw wheat bran and soy flour to cut and dry it by heat expansion. -1960-002435), Tofu using Schisandra chinensis extract as a coagulant as a coagulant, and a method of manufacturing the same (Notice No. 10-1999-232072), Dextrin, Tofu during tofu manufacturing Freeze-dried tofu and its manufacturing method (notice 10-1993-002172), etc Many patent applications and registrations in the manufacturing method, showing great interest in tofu.

The present invention does not change the manufacturing process of the tofu as described above, or adds palatable or nutritious substances at the time of manufacture, but promotes consumption and palatability and shelf life of nutritious tofu by seasoning and drying the prepared tofu. It is intended to be high, and is essentially different from the above. In addition, as a side effect of the present invention can reduce the disposal rate of easily tofu tofu, can also add to the supply and demand control of tofu.

1 is a manufacturing process of seasoned dried tofu according to the present invention.

In order to achieve the above object, the production method according to the present invention comprises the steps of immersing in saline (1 to 3%) so as to season the tofu; It is characterized by making hot dried tofu after immersion in a seasoning solution of 20-40% by weight of sugar or 20-40% by weight of soy sauce. According to the present invention as described above, it is possible to increase the shelf life of the general tofu that is easily decayed, and to use it at any time for snacks or snacks.

Hereinafter, each step constituting the manufacturing method of the present invention will be described in more detail. However, the following examples show examples of the present invention, and the technical scope of the present invention is not limited thereto.

(1) step of drying the cold air before tofu seasoning

Dry tofu is easy to season. Cut commercial tofu into 1cm thick and 4x5cm wide, and put it in saline to make basic liver. At this time, sensory tests were conducted by 10 well-trained sensory examiners to find the proper saline concentration. The results are shown in Table 1. The sensory test was evaluated using a 9-point scoring method, with 1 being very poor, 5 being moderate, and 9 being very good (the same applies below).

Table 1. Sensory Evaluation of Tofu According to Saline Concentration

As shown in Table 1, the most suitable salt concentration was 2%. Put the tofu in the saline solution of this concentration and boil lightly. The physical properties with boiling time in saline were measured using a physical property analyzer (TA-XT2, Stable Micro System, England) under conditions of Probe Ø5 mm and strain 50% (the same applies below).

Table 2. Changes in physical properties with saline (boiling) immersion time

As shown in Table 2, the more the boiling time was, the lower the elasticity and hardness, and about 30 minutes was proper for the saline solution to penetrate the inside of the tofu. At this time, if you boil badly, the tofu will be crushed by friction, or if it boils over, the product is not good. After this operation, cool and dry at 10 ℃ for 24 hours. When touched by hand and dried to the extent that water is not felt on the surface and gives a little elasticity, it goes to seasoning and drying stage.

(2) Tofu seasoning, drying stage

First mix the desired seasoning with water, but in the case of sugar, boil it into a syrup form. The cold-dried tofu is then immersed for about 30 minutes in the seasoning. And hot-air-dried so that moisture may be 18 to 20% at 60 degreeC. At this time, if you want to make a fried state, do not immerse in seasoning liquid, just dry the hot air as it is only the basic liver (water 7-8%) and fry in cooking oil.

Seasoning liquids were compared with various kinds and concentrations, and the physical properties and chromaticity were measured after drying. The chromaticity was measured using a color difference meter (TC-3600, Tokyo Denshoku Co.) and L: lightness (100 ~ 0), a: red (+ 60) to green (-60) and b: sulfur (+60) to blue (-60). Representative results are shown in Table 3.

Table 3. Properties and Colors according to Seasoning Solution and Concentration (Hot Air Drying 60 ℃)

As shown in Table 3, the elasticity of dried tofu according to seasoning liquid did not show a big difference in sugar and soy sauce, but the value of dried tofu after drying was low as 0.59. Hardness was different depending on seasoning and concentration, but sugar tended to decrease with higher concentration. In the chromaticity, the lightness (L) was bright when it was immersed or fried in white sugar. The redness (a) was low and the yellowness (b) was high.

The results of the sensory test by dividing the dried tofu into appearance, taste and total level are shown in Table 4.

Table 4. Sensory test according to seasoning liquid and concentration (hot air drying 60 ℃)

As shown in the table above, the appearance and taste were the highest when immersed in 30% of seasoning liquid, respectively, and the overall evaluation was the highest when it was fried 30% with soy sauce, 30% brown sugar and fried after drying. It is thought that it can meet the preference of.

In the case of seasoning and frying with 30% of sugar and soy sauce (high soy sauce), which were highly evaluated by the sensory test, the physical properties and sensory properties of the lyophilized drying method were shown in Comparative Example 1 for comparison. .

Comparative Example 1. Physical property and sensory test according to seasoning liquid (freeze drying)

As shown in Comparative Example 1, the freeze-drying resulted in low elasticity compared to hot air drying, and the texture was low.

In the sensory test of Table 4, each of them was immersed in the 30% seasoning solution and fried products were analyzed for the components, the results are shown in Table 5. At this time, crude protein is a protein extractor (B chi 315, Deutschland), the inorganic components were quantified by measuring the absorbance using an Atomic absorption spectrophotometer (HITACHI 170-30, Hitachi, Tokyo).

Table 5. Ingredient Analysis of Dried Tofu According to Seasoning Solution (Hot Air Drying 60 ℃)

As shown in Table 5, moisture was 18-19% when dried after seasoning and 7.7% when fried after drying. The crude protein and inorganic components were well preserved in the commercial tofu when judged in consideration of the drying rate. .

The seasoned dried tofu made by the present invention as described above, while retaining the nutrition of tofu as it is, improves the palatability, can be eaten immediately, and because the tofu is easily decayed, the shelf life is very short as 1 to 3 days. Long-term storage can greatly improve storage.

Claims (4)

A method of manufacturing seasoned dried tofu, comprising: immersing in saline to easily season the tofu, followed by cold-air drying, and hot-air drying after immersion in the seasoning liquid. The method of claim 1, wherein 1 to 3 parts by weight of saline is dissolved in 97 to 99 parts by weight of water. The seasoning liquid is a mixture of 60 to 80 parts by weight of water and 20 to 40 parts by weight of sugar or 20 to 40 parts by weight of soy sauce (i.e. instant soy sauce). How to do and hot air dry. delete