KR102369767B1 - manufacturing method for high protein tofu confectionery - Google Patents

Abstract

The present invention relates to a method for manufacturing high-protein tofu confectionery and tofu confectionery using the same. With the present invention, a protein content of 20 wt% or more can be maintained without a decline in formability. The method includes: a kneading step of mixing and kneading flour, tofu, soymilk, protein source, sugar, and salt; an aging step of aging the dough obtained in the kneading step; a forming step of rolling the dough aged in the aging step to spread the dough to a certain thickness; a cutting step of cutting the dough formed in the forming step to a predetermined size; and an oil-frying treatment step of frying the dough cut in the cutting step in oil.

Description

Manufacturing method of high protein tofu confectionery and tofu confectionery using the same {manufacturing method for high protein tofu confectionery}

The present invention relates to a method for manufacturing high-protein tofu confectionery and tofu confectionery using the same, and more particularly, to a method for manufacturing high-protein tofu confectionery capable of maintaining a protein content of 20% by weight or more without reducing moldability, and It relates to tofu confectionery using this.

Recently, with the improvement of living standards, as consumers' preferences for food have become more diverse and advanced, there is a growing tendency to prefer processed foods that are easy to cook and have a high taste preference.

Among them, the consumption of bread and sweets as a substitute for rice or snacks is greatly increasing as the westernization of eating habits or the pursuit of convenient eating habits have changed.

Tofu confectionery is a type of cracker made with tofu and wheat flour as main ingredients. Tofu confectionery contains tofu protein and isoflavones and is recognized as a health food, so it is a processed food favored by children and the elderly as a snack for various age groups due to its high preference for two and excellent taste and flavor.

Korean Patent No. 10-1846124 and Registered Patent No. 10-1985151 disclose a method of manufacturing tofu cookies.

Generally, tofu cakes are made by making a dough with tofu and wheat flour as the main ingredients, then thinly spreading the dough and forming it, then cutting it into a certain size and frying it in oil. As such, tofu confectionery is different from confectionery produced by baking in an oven in that it is prepared by oil-water treatment.

Tofu confectionery produced by oil-water treatment has an increased savory taste and aroma compared to confectionery baked in the oven. Non-oiled products have a fat content of less than 10%, while oiled products have a fat content of 20% or more. Oil-treated tofu cookies typically contain about 25% fat and about 10% protein. Compared to regular snacks, tofu cookies have a high protein content, but it is difficult to say that the protein content is higher than the fat content. In general, it is known that the protein content of uncooked pork bulgogi or beef is about 15%. Therefore, if it is prepared to contain 20% or more of the protein content of tofu cookies, it is similar to the protein content contained in meat.

1. Republic of Korea Patent No. 10-1846124: Manufacturing method of tofu cookies 2. Registered Patent No. 10-1985151: Method for manufacturing tofu cookies containing oats and turmeric

The present invention was created to improve the above problems, and it is an object of the present invention to provide a method for manufacturing a high-protein tofu confectionery that can contain 20% by weight or more of protein by adding a protein source to the dough material, and tofu confectionery using the same There is this.

In addition, the present invention is a high-protein tofu cookie that can be molded and melted at the same time as it can increase the protein content by improving the problem that it is difficult to form due to the decrease in adhesion and spreadability when a protein source is added, so that it has excellent dough properties. An object of the present invention is to provide a manufacturing method and tofu cookies using the same.

The method for producing high-protein tofu cookies of the present invention for achieving the above object is a method for producing high-protein tofu cookies having a protein content of 20% by weight or more, by mixing wheat flour, tofu, soy milk, protein source, sugar, and salt. a kneading step of kneading; an aging step of aging the dough obtained in the kneading step; a forming step of rolling the dough aged in the aging step and spreading it to a certain thickness; a cutting step of cutting the dough molded in the forming step to a predetermined size; and an oil bath treatment step of frying the dough cut in the cutting step in oil, wherein the protein source includes isolate soy protein powder and egg white protein powder to prevent a decrease in adhesion due to the addition of the isolate soy protein powder.

In the kneading step, citron juice is further added to increase the amount of the isolate soy protein powder added.

In the kneading step, activated gluten powder is further added to increase the amount of the isolate soy protein powder.

The protein source further comprises egg white freeze-dried powder or whey protein powder or chicken breast powder.

In the kneading step, the tofu, the wheat flour, the soymilk, the isolated soy protein powder as the protein source, the sugar, and the salt are mixed and first kneaded, and then the egg white protein powder is stirred while the first dough is stirred. is added to make a second kneading.

And the high protein tofu cake of the present invention for achieving the above object is prepared by the above method.

The present invention described above can provide a method for producing a high protein tofu confectionery which can contain 20% by weight or more of protein by adding a protein source to the dough, and tofu confectionery using the same.

In addition, the present invention improves the problem of difficult molding due to the decrease in adhesiveness and spreadability when a protein source is added, thereby having excellent dough properties, thereby increasing the protein content and simultaneously molding and oil bathing.

Hereinafter, a method for manufacturing high-protein tofu cookies according to a preferred embodiment of the present invention and tofu cookies using the same will be described.

The manufacturing method of the tofu cake of the present invention comprises a kneading step of kneading flour, tofu, soy milk, protein source, sugar, and salt, a maturation step of aging the dough obtained in the kneading step, and a dough aged in the aging step. It includes a forming step of rolling and spreading to a certain thickness, a cutting step of cutting the dough molded in the forming step to a predetermined size, and an oil bath treatment step of frying the dough cut in the cutting step in oil. Let's look at each step in detail.

1. Kneading step

Mix flour, tofu, soy milk, protein source, sugar and salt and knead.

Flour and tofu are the main ingredients for dough, and wheat flour and tofu can be used in a weight ratio of 1:0.5 to 1.5. Tofu is a nutritious ingredient because it has a nutty taste and contains vegetable protein. Flour can be made using wheat flour or soft flour.

Soymilk is added to strengthen the nutrients and make the dough, sugar is added to adjust the sugar content, and salt is added to adjust the salinity.

The protein source is a material to increase the protein content of tofu cookies. An example of the protein source used in the present invention is isolate soy protein.

ISP (isolated soybean protein) is obtained by soybean protein solubilization with water or alkaline solution after removing fat from soybean and extraction and separation. . Such isolate soy protein is very easy to purchase and inexpensive, and it is in the form of a powder, so it is easy to mix with other materials.

The soy protein isolate may be prepared using a known method or may be used by purchasing a commercial product. As the isolated soy protein, one having a crude protein content of 90% by weight or more is used.

As the amount of soy protein isolate increases, the protein content of the manufactured tofu cookies can be increased. .

In order to make biscuit-type oil-treated tofu cookies, the dough must have a certain degree of tackiness so that it can be spread out in a plate-like shape, and its shape can be maintained when it is put in oil. If the adhesiveness is low, the shape will be deformed when put into oil, making it impossible to perform oil bath treatment. On the other hand, baked confectionery is not a problem because it is placed on a pan and baked in an oven even if its shape is deformed.

In order to spread the dough into a plate-like shape during rolling, it must have good formability, that is, adhesiveness and spreadability. However, if a large amount of isolate soy protein, a protein source, is added to the dough, the adhesiveness is significantly reduced and the dough becomes crumbly.

In order to increase the protein content of tofu cookies, a larger amount of protein source must be added to the dough, which causes the above problems. The present invention can solve this problem by using the isolated soybean protein and egg white protein together as a protein source.

If the amount of soy protein isolate exceeds 10% by weight of the total dough material, the formability of the dough deteriorates, making it impossible to heat-treat. can Accordingly, the present invention can contain 20% or more of the protein component of tofu cookies. In addition, by using the vegetable protein isolate soy protein and the animal protein egg white protein together, it is possible to properly harmonize the vegetable protein and the animal protein.

Egg white protein is a powdered processed food prepared by spray-drying egg white, and commercialized products can be used.

When the dough ingredients are ready, mix the ingredients. For example, 50 to 150 parts by weight of mashed tofu, 25 to 100 parts by weight of soy milk, 15 to 115 parts by weight of protein source, 20 to 40 parts by weight of sugar, and 10 to 20 parts by weight of salt are mixed with respect to 100 parts by weight of wheat flour. can

As the protein source, isolate soy protein and egg white protein are used as described above. Soy protein isolate is used in a ratio of 10 to 20 wt% of the total dough material, and egg white protein is used in a ratio of 1 to 3 wt% in the total dough material. If the amount of soy protein isolate is less than 10 wt %, it is difficult to significantly increase the protein content of the prepared tofu cake, and if it exceeds 20 wt %, the formability of the dough is deteriorated even if egg white protein is used. And if the amount of egg white protein used is less than 1 wt%, it is difficult to improve the adhesiveness of the dough, and if it exceeds 3 wt%, the elasticity of the dough is reduced.

Since isolated soybean protein and egg white protein are used as protein sources in the present invention, it is preferable to divide the dough into first and second steps. For example, mix tofu, wheat flour, soy milk, soy protein isolate, sugar and salt and stir to make the first dough. Then, while stirring the first dough, add egg white protein powder to make the second dough. For the second dough, do not add egg white protein all at once, but add egg white protein little by little while stirring the first dough. Through the secondary dough to which egg white protein is added, the adhesiveness and spreadability of the dough can be increased to obtain a dough suitable for oil bath treatment.

Meanwhile, activated gluten may be used in place of the above-described egg white protein. Activated gluten in powder form has a similar action to egg white protein, so the amount of soy protein added can be increased.

2. Aging stage

Next, the dough is aged.

As an example of aging, it is aged by storing it at 30 to 40° C. for 1 to 3 hours.

3. Forming stage

Next, the aged dough is rolled and molded to a certain thickness.

Rolling is done by pushing the dough 2 to 4 times using a rolling pin and flattening it thinly.

4. Cutting step

Next, the thinly spread molded dough is cut to a certain size. The size and shape can be changed as appropriate.

5. Oil bath treatment step

Next, the cut dough is fried in oil and subjected to oil bathing.

It can be fried in oil at a temperature of 160 to 180° C. for 2 to 10 minutes.

When the oil-water treatment is completed in this way, the high-protein tofu cake of the present invention can be prepared. The crude protein content of conventional tofu cookies is 10 wt% or less, whereas the crude protein content of tofu cookies prepared according to the present invention is 20 to 30 wt%.

Meanwhile, in the present invention, citron juice may be further added in the kneading step. For example, 50 to 150 parts by weight of crushed tofu, 25 to 100 parts by weight of soy milk, 15 to 115 parts by weight of protein source, 20 to 40 parts by weight of sugar, 10 to 20 parts by weight of salt, 1 citron juice based on 100 parts by weight of wheat flour It can be kneaded by mixing to 10 parts by weight.

Citron juice can be obtained by pressing the pulp of citron. Citron juice can be added to the dough to further increase the dough's viscosity. This is presumed to increase the viscosity of the dough by promoting gluten formation through the complex action of vitamin C, organic acids, and enzymes contained in citron juice.

By adding citron juice, more isolate soy protein can be added, so that the crude protein content of tofu cookies can be increased to 27wt% or more.

On the other hand, the present invention may further add activated gluten in the kneading step as another example. For example, 50 to 150 parts by weight of crushed tofu based on 100 parts by weight of wheat flour, 25 to 100 parts by weight of soy milk, 15 to 115 parts by weight of protein source, 20 to 40 parts by weight of sugar, 10 to 20 parts by weight of salt, 0.2 parts by weight of active gluten It can be kneaded by mixing to 5 parts by weight.

Activated gluten in powder form increases the viscosity of the dough like citron juice, so that the amount of soy protein isolate can be increased.

As another example, the present invention may further include whey protein powder or chicken breast powder as a protein source.

For example, soybean isolate protein, egg white protein, and whey protein powder may be used as the protein source, or soybean isolate protein, egg white protein, or chicken breast powder may be used as the protein source.

Whey protein is an albumin family of proteins with high water solubility produced as a by-product of cheese manufacturing. Whey protein is a protein source with a balanced content of essential amino acids. In addition, chicken breast powder can be used by freeze-drying chicken breast meat and pulverizing it.

As another example of the present invention, as a protein source, freeze-dried egg white powder obtained by freeze-drying egg white may be used.

Plant proteins such as ISPs lack essential amino acids, so consumers may not like them. Soy protein has a very low level of methionine, an essential amino acid, compared to animal protein. To compensate for this, egg white freeze-dried powder is a good source of essential amino acids. Egg white freeze-dried powder can be obtained by boiling eggs sufficiently, removing the shell, separating the egg whites, pulverizing them with a grinder, and freeze-drying them to powder.

Egg white freeze-dried powder can be used together with isolate soy protein.

On the other hand, in the present invention, as another example, the aging step may be performed by adding an extract of Apifolius to the dough and then aging the dough. For example, 2 to 10 parts by weight of the extract may be added with respect to 100 parts by weight of the dough.

Cannabis ( Medicago lupulina ) is an annual or biennial plant belonging to the legume family. The stem is branched at the bottom, the branch is lying on the ground or growing upward, and there are short hairs throughout. Cannibals can use outposts or various parts, but leaves are preferably used.

Cannibals extract can be obtained by adding an extracting solvent to the algae extract, followed by filtration.

As the extraction solvent, at least one selected from water, a lower alcohol having 1 to 4 carbon atoms, a polyhydric alcohol, or a mixture thereof may be used. Methanol, ethanol, etc. can be used as a C1-C4 lower alcohol, and butylene glycol, propylene glycol, pentylene glycol, etc. can be used as a polyhydric alcohol. And as the mixture, a mixture of water and a lower alcohol, a mixture of water and a polyhydric alcohol, a mixture of a lower alcohol and a polyhydric alcohol, or a mixture of water and a lower alcohol and a polyhydric alcohol may be used.

As an example of the extraction, 2 to 20 times the weight ratio of the extraction solvent is added to the leaves of Apifolius, and after mixing, hot water extraction, cold or warm extraction may be performed at 10 to 150° C. for 1 to 24 hours.

The Apifolius extract has excellent antioxidant activity and thus has the effect of inhibiting rancidity of oil-treated tofu cookies.

Hereinafter, the present invention will be described by way of examples. However, the following examples are provided to describe the present invention in detail, and the scope of the present invention is not limited to the following examples.

(Example)

After mixing 300g of soft wheat flour, 250g of mashed tofu, 150g of soymilk, 150g of isolate soy protein powder (Supro 661, natural vinegar), 90g of sugar, and 45g of salt, the first dough was made. Then, while stirring the first dough, 25 g of egg white protein powder (egg white protein, Now Foods) was slowly added to make the second dough. The obtained dough was aged at 25° C. for 2 hours, then pushed with a rolling pin to spread the dough thinly and cut to a predetermined size. The cut dough was fried in oil at 170° C. for 4 minutes to prepare tofu cookies.

(Comparative example)

A mixture of 300 g of soft flour, 250 g of crushed tofu, 150 g of soy milk, 90 g of sugar, and 45 g of salt was stored at 25°C for 2 hours and aged. The cut dough was fried in oil at 170° C. for 4 minutes to prepare tofu cookies.

<Crude protein analysis>

In order to analyze the content of crude protein contained in the tofu cookies of Examples and Comparative Examples, a test request was made to Dongmyung Life Science Institute. The analysis was repeated 6 times. The test results are shown in Table 1 below.

round Crude protein (g/100g) Example 1 comparative example round 1 25.89 8.03 round 2 26.05 7.71 round 3 25.47 7.82 round 4 25.85 7.80 round 5 25.70 7.72 round 6 25.79 7.91

Referring to the results of Table 1, in the case of Examples, it was confirmed that the content of crude protein was 20 wt% or more, which was 25.47 to 26.05. On the other hand, in the case of the comparative example, the content of crude protein was found to be about 8 wt% or less.

Therefore, the present invention can provide a tofu cake of high protein containing 20 wt% or more of protein compared to the conventional tofu cake.

<Extraction of Aperidae extract>

After adding 10 times the weight of water to the leaves of Cannibals, the mixture was extracted with hot water at 10 to 90° C. for 6 hours, followed by filtration to obtain a liquid canola extract.

Antioxidant activity was evaluated for the obtained Apifolius extract. The extract was filtered under reduced pressure with a microfiltration filter and filter paper to remove solids, and then concentrated and distilled water was added to dilute it to a concentration of 1000 ppm and used as a sample.

The antioxidant activity of the samples was measured by modifying the method of Blois. 0.5 mL of 0.2 mM DPPH (1,1-diphenyl-2-picryl hydrazyl) was placed in 2 mL of sample, stirred and left for 30 minutes, and then absorbance was measured at 517 nm. The radical scavenging activity was expressed as the absorbance decrease rate of the sample-added group and the non-additive group. And BHT (synthetic antioxidant) was used as a control. The experimental results for radical scavenging activity are shown in Table 2 below.

division Radical scavenging activity (%) sagebrush extract 52.7 control 56.1

As can be seen from the results in Table 2, it was found that there was no significant difference in the radical scavenging activity of the A. fern extract compared to that of BHT. Therefore, in the case of manufacturing tofu cakes by adding Apifolius extract, which has excellent antioxidant activity, to dough, it is possible to suppress rancidity and deterioration of tofu cakes.

As mentioned above, although the present invention has been described with reference to one embodiment, it will be understood that this is merely an example, and that those skilled in the art may make various modifications and equivalent embodiments therefrom. Accordingly, the true protection scope of the present invention should be defined only by the appended claims.

Claims (6)

In the method for producing high protein tofu cookies having a protein content of 20% by weight or more,
a kneading step of mixing flour, tofu, soy milk, protein source, sugar, and salt;
an aging step of aging the dough obtained in the kneading step;
a forming step of rolling the dough aged in the aging step and spreading it to a certain thickness;
a cutting step of cutting the dough molded in the forming step to a predetermined size;
Including; oil bath processing step of frying the dough cut in the cutting step in oil;
The protein source includes isolate soy protein powder and egg white protein powder to prevent a decrease in adhesion due to the addition of the isolate soy protein powder,
In the kneading step, the tofu, the flour, the soymilk, the isolated soy protein powder, the sugar, and the salt are mixed and stirred to make a first dough, and then the egg white protein powder is added while stirring the first dough. making tea,
The isolate soy protein powder is used in an amount of 10 to 20% by weight in the entire dough, and in the egg white protein powder in an amount of 1 to 3% by weight in the entire dough,
The aging step is a method of manufacturing a high-protein tofu cookie, characterized in that it is aged by adding an extract of chrysanthemum to the dough. The method of claim 1, wherein in the kneading step, citron juice is further added to increase the amount of the isolate soy protein powder added. The method according to claim 1, wherein in the kneading step, activated gluten powder is further added to increase the amount of the isolate soy protein powder added. The method of claim 1, wherein the protein source further comprises egg white freeze-dried powder, whey protein powder, or chicken breast powder. delete A high-protein tofu confectionery, characterized in that it is prepared by the method of any one of claims 1 to 4.