KR100921411B1 - Method of manufacturing functional bean curd and functional bean curd manufactured by using the same - Google Patents

Abstract

PURPOSE: A method for preparing functional bean curd without fishy smell is provided to prevent the heat-denaturation of milk by performing low-temperature concentration processes. CONSTITUTION: A method for preparing functional bean curd without fishy smell comprises the following steps of: preparing a first mixed liquid containing 10-250 parts of milk and 100 parts of soy milk; concentrating the first mixed liquid at 65 ~ 75°C; preparing a second mixed liquid containing one or more functional ingredients selected from the group consisting of coffee colorant and coffee concentrated liquid; and adding a coagulating agent containing magnesium chloride and transglutaminase to the second mixed liquid, and non-compressing, coagulating and molding it. The non-compressing, coagulating and molding steps comprises the following steps of: cooling the second mixed liquid down to 3 ~ 8°C; adding the coagulating agent to the second mixed liquid; filling a container with the second mixed liquid and packing it; primarily coagulating it using 45 ~ 55°C of water; secondarily coagulating the coagulated product using 80 ~ 90°C of water; and sterilizing the obtained product.

Description

Functional tofu manufacturing method and functional tofu manufactured using the same {METHOD OF MANUFACTURING FUNCTIONAL BEAN CURD AND FUNCTIONAL BEAN CURD MANUFACTURED BY USING THE SAME}

The present invention relates to tofu production, and more particularly, to a functional tofu production method and a functional tofu produced using the same.

Tofu is a type of traditional food containing not only protein and water in soybeans but also a vegetable hormone called Isoflavone in addition to B vitamins, iron and calcium.

Recently, as the number of people pursuing well-being increases, interest in tofu is increasing, and in response to this, efforts have been made to diversify functionalities such as taste, aroma, and nutrition of tofu. As a result, tofu is not only made from pure soybeans, but milk-added tofu has been developed to give consumers more choice.

However, since the soybean and milk have similar nutrients and tastes, the tofu added with milk has a limit in improving the functionality of tofu. In addition, the milk-added tofu is usually manufactured through a pressing process, and the milk-added tofu is damaged during the pressing process, and thus there is a problem in that the yield is lowered.

The present invention provides a functional tofu manufacturing method and functional tofu prepared using the same, which improves various functions such as taste, aroma, color and nutrition while eliminating fishy smell by adding other functional substances in addition to milk.

In addition, the present invention provides a functional tofu manufacturing method and a functional tofu prepared using the same, the manufacturing process is simple and the manufacturing yield is high because it does not go through the pressing process.

Further objects to be solved by the present invention are not limited to the above-mentioned objects, and other objects not mentioned will be clearly understood by those skilled in the art from the following description. Could be.

Functional tofu production method according to an embodiment of the present invention comprises the steps of preparing a first mixed solution of 100 parts by weight of soy milk and 10 to 250 parts by weight of milk; Concentrating the first mixed solution at low temperature; Preparing a second mixed solution in which the low-temperature concentrated first mixed solution and a functional substance are mixed; And mixing the coagulant with the second mixed liquid to form a non-press coagulated mold.

Here, the functional material may be at least one selected from the group consisting of fruit flavors, fruit pigments, fruit concentrates, coffee flavors, coffee pigments, and coffee concentrates.

On the other hand, functional tofu according to an embodiment of the present invention is prepared as described above as tofu added with milk and functional substances.

According to the present invention, by adding other functional substances in addition to milk can improve the various functions of the tofu, such as taste, flavor, color and nutrition while eliminating the fishy smell of the existing tofu. In addition, by performing the low-temperature concentration process can prevent heat degeneration of the milk, and can also prepare a functional tofu maintaining the inherent flavor of the milk. In addition, by manufacturing the tofu without the compression process, it is possible to manufacture a high-quality, high-concentration tofu with a soft texture while maintaining a certain hardness and elasticity while improving production yield.

Functional tofu of the present invention can be used as a raw material as well as for stew, swelling, etc., when prepared by coagulation from the state of soymilk of 65 to 75 ℃ in the non-compression coagulation molding step, to prepare a non-filled tofu cut into square shape In the case where the second mixed solution is solidified from the cooled state, the filling tofu may be manufactured using containers having various shapes, thereby realizing diversification of the product.

Hereinafter, the present invention will be described in more detail.

As used herein, the term "functional substance" means an edible substance which is added to tofu in addition to milk to improve at least one of various functions such as tofu taste, aroma, color and nutrition. The functional substance is not particularly limited as long as it can improve the functionality of the tofu, but is not limited to, for example, fruit flavors, fruit pigments, fruit concentrates, coffee flavors, coffee pigments, and coffee concentrates alone or two kinds. The above can be used in combination. In addition, the functional material may be fruit powder or coffee powder, or the like, and other materials not mentioned according to consumer's preference may be used.

Functional tofu production method according to an embodiment of the present invention comprises the steps of preparing a first mixed solution of 100 parts by weight of soy milk and 10 to 250 parts by weight of milk, the step of low-temperature concentrating the first mixture, low temperature concentrated first Preparing a second mixed liquid in which the mixed liquid and the functional substance are mixed, and mixing the coagulant with the second mixed liquid to form a non-press solidified molding.

Hereinafter, the functional tofu manufacturing method according to an embodiment of the present invention will be described in detail for each step.

The preparing of the first mixed solution starts with preparing soymilk and milk, respectively.

The soy milk can be obtained by heating soybean water to a temperature of 75 to 105 ℃. As the soybean water, for example, 4 to 7 times of water is added to the soybeans in relation to the weight of soybeans or raw soybeans soaked in water, and then the soybeans are ground with a crusher, and then soybeans are removed. Alternatively, 100 parts by weight of soybean fine powder of 400 mesh or more and 400 to 700 parts by weight of water may be mixed and stirred soybean water may be used.

The milk may be selected from one or more of commercially available milk, whole milk powder, skim milk powder, and the like. The whole milk powder and skim milk powder may be used as they are, or may be used in a state prepared as a suspension by mixing with water.

When the soy milk and the milk are prepared, the first mixed liquid may be prepared by mixing 10 to 250 parts by weight of milk or 10 to 250 parts by weight of a suspension of whole milk powder or skim milk powder with respect to 100 parts by weight of the soy milk. . If the content of the milk, such as less than 10 parts by weight based on 100 parts by weight of the soy milk may not have a unique flavor of milk, on the other hand, if it exceeds 250 parts by weight does not have a unique flavor of soybean is not suitable as tofu have.

Next, the first mixed solution may be introduced into a low temperature concentrator and concentrated at low temperature for 10 to 30 minutes at a temperature of 65 to 75 ° C. Accordingly, the concentration of the low temperature concentrated first mixed solution may be adjusted to 8 to 18 Brix. The low temperature concentration is a method of lowering the temperature of the first mixture of high temperature by reducing the pressure.

In the conventional method of preparing tofu with added milk, no concentration is performed, and as a result, the concentration of the mixed solution of soy milk and milk is not constantly controlled. For this reason, in the conventional manufacturing method, the tofu must be solidified and molded through the pressing process, whereas in the manufacturing method according to the present invention, the tofu can be solidified and molded without the pressing process by using the concentrated first mixed solution.

Next, a second mixed solution in which the low temperature concentrated first mixed solution and the functional material are mixed may be prepared. As said functional substance, fruit flavor, fruit pigment, fruit concentrate, coffee flavor, coffee pigment, coffee concentrate, etc. can be used individually or in combination of 2 or more types, for example. In addition to the above, the functional material may be fruit powder or coffee powder.

The fruits, in general, have a sweet aroma and tasteful color and contain various minerals, including various vitamins. Among them, vitamin C plays a role in the absorption of calcium and iron that can not be easily ingested in the body. For this reason, when ingesting functional tofu according to an embodiment of the present invention, calcium and iron contained in soy milk and milk may be well ingested together with vitamin C. The fruit is not particularly limited in its kind, but for example, vitamin C-rich bananas, strawberries, grapes, apricots, peaches, apples, mangoes, citrus fruits, oranges, lemons, etc. may be used alone or in combination of two or more. Can be.

The coffee has a soft, subtle aroma and dark brown color, and contains various minerals, proteins and fiber, including caffeine and tannins. When the caffeine is absorbed by the human body has an alkaline action to inspire the intelligence of humans, causing the heart, diuretic action. In addition, the coffee is also helpful in preventing diet, arteriosclerosis, and the like.

When using the fruit flavoring or the coffee flavoring as the functional material, functional tofu according to an embodiment of the present invention may represent a fruity or coffee flavor. The fruit flavor and the coffee flavor content may be 0.05 to 2 parts by weight based on 100 parts by weight of the second mixed solution, respectively. As the fruit flavor and coffee flavor, any of natural flavors and artificial flavors may be used, respectively.

When using the fruit pigment or the coffee pigment as the functional material, the functional tofu according to an embodiment of the present invention may exhibit a fruit color or a coffee color. The content of the fruit pigment and the coffee pigment may be 0.05 to 2 parts by weight based on 100 parts by weight of the second mixed solution, respectively. As said fruit pigment and coffee pigment, you may use any of a natural pigment and an artificial pigment, respectively.

When the fruit concentrate or the coffee concentrate is used as the functional material, the functional tofu according to an embodiment of the present invention may have a property represented by a fruit or a property represented by coffee. The content of the fruit concentrate and the coffee concentrate may be 0.5 to 10 parts by weight based on 100 parts by weight of the second mixed solution, respectively. In addition, the concentration of the fruit concentrate and the coffee concentrate may be 10 to 80 brix, respectively. The fruit concentrate and coffee concentrate may be obtained through a hot water extraction method using a compactor, but the present invention is not limited thereto, and conventionally known concentrate preparation techniques may be used.

When the second mixed liquid is prepared, a coagulant may be mixed with the second mixed liquid to coagulate the non-compression type. The coagulant may be used alone or in combination of magnesium chloride and transglutaminase. However, the present invention is not limited thereto, and as the coagulant, known ones such as glucono-delta-lactone, milky magnesium, milk calcium, calcium lactate, calcium carbonate and the like can be further used. That is, as the coagulant, milky magnesium, transglutaminase, magnesium chloride, milk calcium, calcium acetate, calcium carbonate and the like can be used alone or in combination of two or more.

When the magnesium chloride and the transglutaminase are used as the coagulant, the content of the coagulant is 0.1 to 0.5 parts by weight of the magnesium chloride, and 0.1 to 0.5 parts by weight of the transglutaminase, based on 100 parts by weight of the soymilk in the second mixture. 0.5 parts by weight. If the content of the coagulant is too small, there is a problem that the elasticity and hardness of the tofu is weak and easily broken, and if the coagulant is mixed in a large amount, there is a problem that the coagulant is not coagulated at all. In particular, when the amount of magnesium chloride exceeds 0.5 parts by weight with respect to 100 parts by weight of soymilk in the second mixture, the coagulation reaction does not occur properly, even if less than 0.1 parts by weight, even if the coagulation reaction does not occur or coagulates the hardness of the tofu. In addition, when the content of transglutaminase exceeds 0.5 parts by weight with respect to 100 parts by weight of soymilk in the second mixture, the grains of the tofu do not live properly, and even when less than 0.1 part by weight, the grains of the tofu do not live or have less elasticity. It is broken and becomes difficult to use for stew.

The non-press coagulation molding step can be largely divided in two ways. First, there is a method of solidifying and molding by injecting the second mixed liquid mixed with the coagulant into a coagulation mold having a predetermined shape and then standing to cool naturally. In this case, the second mixed pressure liquid is solidified from a state of soybean milk at 65 to 75 ° C., and may prepare an unfilled tofu cut in a square shape.

Alternatively, the non-press coagulation molding step may include cooling the second mixed solution to 3 to 8 ° C., mixing the coagulant with the second mixed solution, and filling the container with the second mixed solution mixed with the coagulant. Packaging using a packaging member such as a film, first solidifying the second mixed liquid filled and packed in the receiving container in hot water at 45 to 55 ° C., and coagulating the solid formed by the first solidification. Secondary coagulation with hot water at about 90 [deg.] C., eg, approximately 85 [deg.] C., and sterilizing the coagulated product formed by the secondary coagulation. For example, the second mixed liquid is cooled to approximately 5 ° C. through a heat exchanger, mixed with magnesium chloride and transglutaminase as a coagulant, and filled into a vessel, and then first solidified in approximately 50 ° C. hot water. Next, after the second coagulation in hot water of about 85 ℃ can be sterilized and prepared tofu.

Functional tofu according to an embodiment of the present invention manufactured through the above-described process contains other functional substances in addition to milk, so that various functions of tofu such as taste, aroma, color and nutrition without the fishy smell of the existing tofu Can be improved. In addition, because it is prepared through a low temperature concentration process, not only can contain non-denatured milk, but also maintain the inherent flavor of the milk. In addition, since it is manufactured by a non-compression type, the production yield of the functional tofu is improved, and while maintaining a certain hardness and elasticity of the functional tofu can feel a soft texture.

As described above, the present invention is described by the limited contents, but the present invention is not limited to the above contents, and various modifications and variations are possible to those skilled in the art to which the present invention pertains. Therefore, the scope of the present invention should not be limited to the description but should be defined not only by the claims below but also by the equivalents of the claims.

Claims (15)

Preparing a first mixed solution in which 100 parts by weight of soy milk and 10 to 250 parts by weight of milk are mixed; Concentrating the first mixed solution at a temperature of 65 to 75 ° C; Preparing a second mixed solution in which the concentrated first mixed solution and a functional material including at least one selected from the group consisting of coffee pigments and coffee concentrates are mixed; And Non-compressive coagulation molding by mixing a coagulant including magnesium chloride and transglutaminase into the second mixture Including; The non-press solidified molding, Cooling the second mixed solution to 3 to 8 ° C; Mixing the coagulant into the second mixed liquid; Filling the second mixed liquid containing the coagulant into a container and packaging using a packing member; First solidifying the second mixed solution filled and packed in the receiving container with water at 45 to 55 ° C .; Second solidifying the coagulated product formed by the first solidification with water at 80 to 90 ° C; And Sterilizing the coagulated product formed by the second coagulation Functional tofu production method comprising a. The method of claim 1, Concentration of the first mixture, functional tofu production method, characterized in that performed for 10 to 30 minutes. The method of claim 1, The step of concentrating the first liquid mixture, the functional tofu production method, characterized in that the concentration of the first liquid mixture to 8 to 18 brix. The method of claim 1, The functional material is a functional tofu production method further comprises one or more selected from the group consisting of fruit flavors, fruit pigments, fruit concentrates and coffee flavors. The method of claim 4, wherein The fruit is a functional tofu production method, characterized in that at least one selected from the group consisting of bananas, strawberries, grapes, apricots, peaches, apples, mangoes, citrus fruits, oranges and lemons. The method of claim 4, wherein The fruit flavor or the coffee flavor is used as the functional substance, and the content of the fruit flavor and the coffee flavor is 0.05 to 2 parts by weight based on 100 parts by weight of the second mixed solution, respectively. The method of claim 4, wherein The fruit pigment or the coffee pigment is used as the functional substance, and the content of the fruit pigment and the coffee pigment is 0.05 to 2 parts by weight based on 100 parts by weight of the second mixed solution, respectively. The method of claim 4, wherein The fruit concentrate or the coffee concentrate is used as the functional substance, and the content of the fruit concentrate and the coffee concentrate is 0.5 to 10 parts by weight based on 100 parts by weight of the second mixed solution, respectively. Functional tofu production method characterized in that the concentration is 10 to 80 Brix, respectively. The method of claim 1, The coagulant, milky magnesium, milk calcium, calcium lactate and calcium carbonate further comprises one or more selected from the group consisting of functional tofu production method. The method of claim 1, Wherein the step of non-press coagulation molding, the functional tofu production method, characterized in that the step of natural cooling after injecting the second mixture liquid mixed with the coagulant into a coagulation frame. delete Functional tofu prepared by the method of claim 1. The method of claim 12, The functional material is a functional tofu further comprising at least one selected from the group consisting of fruit flavors, fruit pigments, fruit concentrates and coffee flavors. delete delete