KR101865538B1 - Method for Preparing Bean Curd Icecream - Google Patents

Abstract

More particularly, the present invention relates to a method of manufacturing a tofu ice cream, and more particularly to a method of manufacturing a tofu ice cream, Freezing and decorating the tofu ice cream, and a method of manufacturing the tofu ice cream.

Description

Method for Preparing Bean Curd Icecream "

More particularly, the present invention relates to a method of manufacturing a tofu ice cream, and more particularly to a method of manufacturing a tofu ice cream, A frozen step and a decoration step, and a tofu ice cream according to the method.

Soybeans (soybeans, soybeans) are historically one of the very oldest foods, and are considered the most complete food in human history. Although soybeans have been used as raw materials for processed foods such as soybean paste, soy sauce, chungkukjang, and tofu for some time, attention has been paid to the above nutritional value of soybean, and various types of processed foods using soybean have been proposed and developed recently come.

Particularly, tofu is a food produced by using soybean as a raw material, and washed soybeans are thoroughly boiled in water, ground with a mill or the like together with water, boiled, and then coagulated by adding a coagulant.

According to the method of separating the beans from the ground soybeans (hereinafter referred to as the soybean liquid), the on-beige method, the raw bee-zee method and the front bee method are divided into a method of separating and removing the bean juice after heating the soybean liquid , And the raw beverage method is a method of separating and removing the bean juice from the soybean juice and then heating the front bean portion.

Soy is a nutritious food with high nutritional and functional value, low in saturated fatty acids, high in unsaturated fatty acids, and free of cholesterol, which can control dietary fat intake and reduce adult diseases.

Soybean ingredients consist of 20% lipid, 40% protein, 35% carbohydrate and 5% other ingredients. Other ingredients include vitamins and minerals such as body regulators, isoflavones, saponins, lecithin, Peptides, amino acids, and the like.

Soybean protein lowers cholesterol and is a vegetable protein rich in essential amino acids. It has digestion enhancement, intestinal enhancement, brain development, prevention of osteoporosis, prevention of cardiovascular disease, and estrogen supplementation. Is widely recognized as a substitute for animal protein and is widely used for snacks and drinks.

Ice cream was first commercialized in the United States in the 1800s since it first appeared in frozen form in southern Europe in the 15th century, and is an American-style food that is primarily developed in the United States. Ice cream mixes fat, sweeteners, emulsifiers, stabilizers, flavors, colors and water into the milk, which is the main ingredient, and softens the tissue by blowing air. The flavors and pigments added to ice cream are mainly vanilla, chocolate, strawberry, and pineapple. In addition, ice cream using various additives such as walnuts and pine nuts are on the market. In recent years, the consumption of ice cream has been rapidly increasing, and the flavor and coloring added to the ice cream have become important factors in determining the quality and sensuality of the product in accordance with the diversification and high quality of products.

On the other hand, Korean Patent Registration No. 1435023 discloses a soybean milk ice cream production method in which soy milk is mixed with an ice cream material to freeze the mixture, and in Korean Patent No. 1272580 Discloses a method of tofu pulverization, and discloses an additive material that can be used for the production of dairy products and ice cream. However, the above methods have been disclosed only for the method of producing soybean milk and tofu powder, and no manufacturing method using tofu has been disclosed.

Accordingly, the present inventors disclose a method for producing an ice cream using a head as one of soybean processed foods.

Korean Patent No. 1435023 Korean Patent No. 1272580

It is an object of the present invention to provide a method of manufacturing an tofu ice cream using tofu and a tofu ice cream according to the method.

Preparing a tofu to achieve the above object; Mixing egg yolk and sugar and mixing the prepared tofu with ice cream material; Boiling said mixed material; Freezing the boiled material; And a step of decorating (decorating) the frozen ice cream.

The step of preparing the tofu is preferably performed by removing the moisture from the tofu, finely grinding the food processor, and cooling the tofu.

Wherein the mixed material is a mixture of egg yolk and sugar and a mixture of the ice cream material, tofu, cream, soymilk, milk, soybean flour, and vanilla bean, wherein the ice cream material is fresh cream, soy milk, milk, to be.

 The mixed material includes 150 to 190 parts by weight of egg yolk, 250 to 350 parts by weight of sugar, 250 to 350 parts by weight of tofu, 450 to 550 parts by weight of fresh cream, 350 to 450 parts by weight of soy milk, 350 to 450 parts by weight of milk, To 60 parts by weight, and vanilla bean 0.1 to 5 parts by weight.

It is possible that the mixed material is further squeezed into the sieve after the step of breaking.

The present invention also provides a tofu ice cream obtained by the method for producing the tofu ice cream.

The details of other embodiments are included in the detailed description and drawings.

As described above, according to the present invention, it is possible to provide a method of manufacturing a curd cream and a resulting ice cream according to the method.

According to the method of manufacturing tofu ice cream of the present invention, a tofu ice cream rich in soybean oil component can be produced by a simple process.

In addition, the method for producing tofu ice cream according to the present invention uses soybeans having digestion promotion, intestinal function enhancement, brain development, prevention of osteoporosis, prevention of cardiovascular diseases, antioxidant activity, anticancer activity, prevention of obesity and blood cholesterol lowering effect It can be manufactured as a health functional ice cream which can be suitably used as a nutritional snack, especially for children, the elderly, etc.

FIG. 1 is a flowchart showing a process of manufacturing a tofu ice cream according to an embodiment of the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS The present invention is capable of various modifications and various embodiments, and specific embodiments are illustrated in the drawings and will be described in detail in the detailed description. It is to be understood, however, that the invention is not to be limited to the specific embodiments, but includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

 The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise. In the present application, the terms "comprises" or "having" and the like are used to specify that there is a feature, a number, a step, an operation, an element, a component or a combination thereof described in the specification, But do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, or combinations thereof.

The terms first, second, etc. may be used to describe various components, but the components should not be limited by the terms. The terms are used only for the purpose of distinguishing one component from another.

More particularly, the present invention relates to a method of manufacturing a tofu ice cream, and more particularly to a method of manufacturing a tofu ice cream, A step of freezing the frozen material after boiling the material, and a step of decorating (decorating) the frozen ice cream.

The tofu ice cream of the present invention is an ice cream prepared by including a tofu containing a major component of soybean as an active ingredient.

As used herein, the term "ice cream material " refers to conventional ingredients used in the manufacture of ice creams in the art, such as milk, concentrated milk, powdered milk, skimmed milk, ice cream base such as condensed milk, liquid fructose, sugar Fruit juices and fruit juices obtained from ice cream sweeteners, strawberries, kiwi, bananas, apples, plums, peaches, apricots, grapes and cherries to improve the sensuality of ice cream such as oligosaccharides, Foodstuff acceptable food additives such as powder, coffee flavor, cocoa powder, cocoa flavor, chocolate powder, chocolate flavor, vanilla flavor, peanut, walnut etc., pigments which can be used for food, locust bean gum, guar gum, carrageenan, gelatin, Emulsifying stabilizers such as sucrose fatty acid esters and glycerin fatty acid esters, and the like.

In the present invention, the term "ice cream" refers to one of the frozen dairy products obtained by mixing the above-mentioned ice cream components and freezing them.

Hereinafter, the present invention will be described in detail.

FIG. 1 is a flowchart showing a process of manufacturing a tofu ice cream according to an embodiment of the present invention.

In order to accomplish the object of the present invention, the present invention provides a method of preparing a tofu, comprising the steps of preparing a tofu (S10), mixing egg yolk and sugar, mixing the prepared tofu and ice cream material (S20) (S30) of boiling the mixed material, freezing the boiled material (S40), and decorating the frozen material (S50).

The step (S10) of preparing the tofu is such that the tofu is finely ground to the food processor after removing moisture, and then cooled to prepare the tofu.

First, in preparing the head portion, the head portion is not limited to the type of head made of soybean such as general head portion, front head portion, or head portion, and one or more kinds of head portions may be used in combination.

The soybean curd used in the production of the tofu is not limited to the kinds of peas, pea, bean, black bean, seaweed, seomotei, bark, cheongtae, It may be used in combination of two or more species.

The tofu is first heated at about 70 DEG C to 100 DEG C for about 5 to 20 minutes to remove moisture. The tofu can be cooked at about 70 ° C to 100 ° C, preferably 85 ° C to 100 ° C, for 5 minutes to 20 minutes, preferably 10 minutes to 15 minutes.

When the temperature of the head portion is less than the lower limit value, the head portion can not be completely buried in the head portion. If the temperature is higher than the upper limit value, nutrients in the head portion may be lost. If the time is less than the lower limit, the tofu can not be completely cooked. If the time exceeds the upper limit, the tofu becomes hard and the nutrients may be lost.

Then, the tofu in which the browned moisture is removed is finely ground in a food processor, and is prepared by cooling. The food processor can be used as a power transmission mechanism for mixing, heating and crushing materials such as fruits, vegetables, and cereals. However, if the mechanism is capable of mixing and crushing easily crushed materials such as the tofu of the present invention, Can be replaced. For example, the tofu after removing the wetted water is ground using a homogenizer to prepare a dispersion. The tofu can be homogenized by crushing the tofu before crushing.

The step S20 of mixing the egg yolk and the sugar and mixing the prepared tofu with the ice cream material is a step of mixing the egg yolk and the sugar and then mixing the prepared tofu with the ice cream material.

Specifically, the ice cream material according to one embodiment of the present invention is fresh cream, soy milk, milk, soybean flour, and vanilla bean. The mixed material is a mixture of egg yolk and sugar and the ice cream material such as soybean curd, Milk, soybean flour, and vanilla bean are preferably mixed. In the ice cream material, fresh cream, milk, and soybean milk are used to improve the texture and sensory properties of ice cream to produce soft and nutritious ice cream, and to impart more flavor to milk materials.

According to one embodiment of the present invention, the mixed material comprises 150 to 190 parts by weight of egg yolk, 250 to 350 parts by weight of sugar, 250 to 350 parts by weight of tofu, 450 to 550 parts by weight of fresh cream, 350 to 450 parts by weight of soy milk, 350 to 450 parts by weight of milk, 30 to 60 parts by weight of soybean flour, and 0.1 to 5 parts by weight of vanilla bean. For example, a mixture of 10 egg yolks (150 to 190 g) and 300 g of sugar is mixed with the egg yolk and sugar, and the above prepared tofu and ice cream ingredients, which have been finely ground in a food processor, But are not limited thereto.

When the ice cream material such as soy milk or cream is added to the whole of the tofu in an amount of less than 100 parts by weight based on 100 parts by weight of the whole tofu in the process of manufacturing the tofu ice cream, the desired tastant effect and functional effect are not sufficiently manifested and the ice cream material such as soy milk, When added in an amount exceeding 150 parts by weight based on 100 parts by weight of the whole head, the physical properties and taste of the tofu may be adversely affected.

The soybean flour is added to add a distinctive flavor, and the vanilla bean is used to improve the flavor of the ice cream and can be adjusted according to preference.

The flavor may be substituted for the vanilla bean. If the flavor is included in a small amount, the degree of the desired flavor may be insufficient. If the content exceeds the above range, the flavor may become stronger, It is preferable to set the above range. The flavor is not particularly limited as long as it is an edible flavor, and examples thereof include strawberry flavor, vanilla flavor, chocolate flavor, green tea flavor, apple flavor, grape flavor, blueberry flavor, raspberry flavor, cranberry flavor, watermelon flavor, orange flavor, , Caramel, pistachio, milk, yogurt, lemon, chestnut, peanut, coffee, tea, melon, grain, sweet potato, oriental, And may be at least one selected from the group consisting of fragrance, flavor, tomato flavor, soda flavor, cola flavor, amber flavor, corn flavor and the like.

Next, the step (S30) of boiling the mixed material is a step of boiling the ingredients mixed with the ice cream, the soy milk, the soy milk, the tofu, the soybean flour, and the vanilla bean mixed with the egg yolk and the sugar, When you boil it while stirring. It is preferable to boil the mixed material so that the material is mixed well and the mixed material is not pushed or burned on the floor when boiling the mixed material.

It is also desirable to add a step of screening the mixed material after the boiling step. The boiled mixed material is sieved to remove impurities and produce an ice cream material having a uniform particle size, so that the flavor and functionality of the tofu ice cream can be improved.

In the step of cooling the boiled material (S40), the mixed material is boiled and the material that has been sieved is shaped using an ice cream maker and then frozen to produce an ice cream. The freezing can be performed at a temperature of from -18 to -30 캜 for about 20 to 30 hours. More preferably, the freezing is preferably frozen for between about -18 and -20 < 0 > C for about 24 hours. If the temperature is higher than minus 10 ° C in the freezing step, shape retention or quality of the ice cream may be deteriorated.

The step of decorating (decorating) the frozen product is a step of decorating the ice cream using frozen flour, chopped nuts such as pistachio, almond, hazelnut, etc. after the freezing is completed. When decorating, you can raise nuts such as pistachios, almonds, hazelnuts, peanuts, or chocolate, snacks, or fruits depending on the taste, color, quality, smell, and other consumer preferences.

Another aspect of the present invention provides a tofu ice cream produced according to the manufacturing method according to the above embodiment. The tofu ice cream produced according to the method of manufacturing the tofu ice cream contains an active ingredient of soybean which is a raw material of tofu, and can be used for health promotion which can provide digestion promotion, strengthening of bowel function, brain development, prevention of osteoporosis, prevention of cardiovascular diseases, It can have the effect of functional ice cream.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the present invention. Such variations and modifications are intended to be within the scope of the appended claims.

Example: Production of tofu ice cream using tofu

A tofu ice cream containing tofu was prepared as follows according to one embodiment of the present invention.

First, the tofu removed the boiling water. Then, the tofu removed from the above-mentioned water was finely ground in a food processor, and then cooled.

In addition, 10 egg yolks and 300 g of sugar were mixed.

Next, 500 g of fresh cream, 400 g of soy milk, 400 g of milk, 300 g of ground bean curd, 50 g of soybean flour and vanilla bean were mixed with 10 g of egg yolk and 300 g of sugar.

The mixed material was boiled and once boiled, the mixture was sieved.

The mixed material filtered through the above-mentioned boiled product was molded into ice cream and frozen at -18 to 20 ° C for 24 hours. As described above, the ingredients turned on during the molding were frozen to complete the ice cream. The finished ice cream was sprinkled with soybean flour and chopped nuts (pistachio, almond, hazelnut).

<Sensory Evaluation>

Sensory evaluation was performed on the color, flavor, taste, and overall acceptability of the present invention (Examples) and (control group). In the case of the control group, the same materials and the same ice cream were used in the order of the manufacturing materials of the present invention except for the head material.

The study was conducted on 21 adult males and females, and was measured by the 5-point scale (5, very good; 4, slightly better; 3, moderate; 2, slightly worse;

The results are shown in Table 1.

Color Scent flavor A comprehensive taste Example Control group Example Control group Example Control group Example Control group One 5 5 4 5 5 5 5 5 2 4 3 4 4 4 5 4 5 3 5 4 5 4 4 4 4 5 4 4 5 4 4 4 5 4 4 5 4 4 4 4 5 4 5 4 6 4 3 5 4 4 4 4 4 7 5 4 4 5 5 4 5 4 8 5 5 3 5 5 5 5 3 9 4 5 4 5 4 5 5 4 10 4 4 4 4 4 5 4 4 11 4 3 5 5 4 4 5 5 12 5 5 5 5 5 5 5 4 13 4 4 4 4 5 5 4 4 14 5 4 5 4 4 4 4 5 15 4 5 4 3 5 4 5 4 16 5 3 5 5 5 3 4 5 17 4 4 4 4 4 3 5 5 18 4 5 4 4 4 5 5 5 19 5 4 5 5 4 4 4 4 20 4 4 4 4 5 4 4 4 21 5 5 5 4 4 4 5 4 Sum 93 88 99 91 93 91 95 91 Average 4.43 4.19 4.33 4.33 4.43 4.33 4.52 4.33

As a result of the sensory evaluation, it was evaluated that (Example) of the present invention was excellent (or the color was equal) in all four parts of color, taste, and overall acceptability compared to (control). However, the color of tofu is considered to be comparable to that of the control group with artificiality due to the specific color of tofu.

Particularly, there are many opinions that the tofu ice cream according to the present invention is better than the popularized taste of the conventional instant ice cream in terms of richness of the texture compared to the existing ice cream.

In view of the above, the tofu ice cream according to the present invention realizes a preference equivalent to that of existing ice cream in terms of preference (texture, taste, and color) and at the same time, has a beneficial performance, It has an advantage in that it has very excellent performance in terms of being able to realize an effect of enhancing intestinal function, brain development, prevention of osteoporosis, prevention of cardiovascular disease, antioxidant activity, anticancer activity, prevention of obesity and lowering of cholesterol in blood.

Although the present invention has been shown and described with respect to certain preferred embodiments thereof, it will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the following claims It will be apparent to those skilled in the art.

Claims (6)

Preparing a chilled tofu after finishing the tofu and finely grinding the food processor after removing the water;
150 to 190 parts by weight of egg yolk and 250 to 350 parts by weight of sugar are mixed and 250 to 350 parts by weight of the prepared tofu and 450 to 550 parts by weight of ice cream, 350 to 450 parts by weight of milk, 350 to 450 parts by weight of milk, 30 to 60 parts by weight, and fragrance 0.1 to 5 parts by weight;
Boiling said mixed material;
Filtering the material into a sieve after the breaking step;
Freezing the boiled material; and
(Decorating) the frozen product;
&Lt; / RTI &gt; wherein the method comprises the steps of:
delete delete delete delete A tofu ice cream obtained by the manufacturing method of claim 1.

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