KR102548483B1 - Preparation method of processed product of tofu with chicken-like texture using tofu manufactured by freeze-coagulation method - Google Patents

Abstract

The present invention relates to a method for manufacturing a processed tofu product, and more particularly, to a method for manufacturing a processed tofu product having differentiated texture and improved flavor by incorporating various processing processes into tofu manufactured by a freeze-solidification method.

Description

Manufacturing method of tofu processed product with chicken-like texture using tofu manufactured by freeze-coagulation method

The present invention relates to a method for manufacturing tofu processed products, in particular, tofu is produced by freeze-solidifying soymilk concentrated under reduced pressure, and by applying various processing processes to the tofu, the texture is differentiated compared to conventional tofu processed products, as well as flavor It also relates to methods for producing tofu artifacts such as improved tofu tenders and tofu bar products.

Soybean contains nutrients of around 35% by weight of protein, around 20% by weight of lipid, and around 25% by weight of sugars, and is a high-protein food containing fiber such as cellulose and pectin and ash such as phosphorus, calcium, and potassium.

Tofu is a processed product made using soybeans as a raw material. Soybeans soaked in water are ground and boiled, and then solidified by adding a coagulant to liquid soymilk filtered from bean curd. General tofu is prepared by washing the beans, soaking them in enough water, grinding the soaked beans with water, boiling them (boiling), and separating (filtering) the bean curd and soybean milk. Add coagulant while stirring the separated soymilk at 80 ± 5 ℃, pour the formed coagulum after a certain period of time with the stirring stopped, into the mold covered with a cotton cloth, and cover the coagulum with the cotton cloth. When the lid is closed and pressure is applied, the moisture between the coagulum escapes and forms a firm tofu.

As the coagulant, calcium chloride, magnesium chloride, calcium sulfate, prepared seawater magnesium chloride, and milky magnesium are used or a mixture thereof is used.

The tofu produced by the above manufacturing method is nutritionally excellent, but the texture is monotonous, so it is difficult to give various changes in texture, and the taste itself is bland, so the taste can only be changed by adding other seasonings.

Therefore, in order to improve the lack of texture that tofu has, tofu manufactured by a freeze-solidification method, rather than a general manufacturing method of tofu, was developed.

As a prior art, Korean Patent Application No. 10-2017-0010812 (Title of Invention: Tofu Manufacturing Method Using Freeze Coagulation Method, Application Date: 2017.01.24.) discloses a method for manufacturing tofu using a freeze coagulation method, A manufacturing method for tofu processed products using this was not known.

In addition, in general, the solid content of soymilk can be adjusted according to the input ratio of the soaked soybeans and grinding water in the process of grinding the soaked soybeans (soybeans). Since there is a limit of the ability to treat, the solids content cannot be increased to a certain level or more simply by adjusting the grinding water content.

Registered Patent Publication No. 10-1987905

The present invention is to provide a method for producing a processed tofu product capable of controlling the fishy smell (fishy smell) peculiar to soybeans of tofu and adjusting the solid content of soybean milk.

The present invention is to provide a method for producing a tofu processed product capable of producing a tofu processed product having a texture differentiated from those of existing tofu and having a superior sensory quality, since tofu has a monotonous texture and is difficult to give various changes in texture.

The present invention is to provide a method for manufacturing a processed tofu product capable of improving the sensory acceptability of the appearance of the processed tofu product.

The present invention is to provide a method for manufacturing tofu processed products with improved taste cutability of tofu stored or distributed in a frozen state.

The present invention is to provide a method for manufacturing tofu processed products capable of realizing texture and sensory similar to those of existing processed meat products by making the texture of the outer skin crisp.

The present invention is to provide a method for manufacturing tofu processed products by improving the packaging method of tofu in order to increase the hardness and maintain elasticity of tofu.

The present invention is to provide a method for manufacturing tofu processed products for maintaining the sensory properties of tofu and extending storage/shelf life.

The problems to be solved by the present invention are not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the description below.

The manufacturing method of tofu processed products according to the present invention comprises the steps of concentrating the solid content of soy milk to 11 to 12% by weight under reduced pressure; Homogenizing the soybean milk concentrated under reduced pressure; freeze-coagulating the homogenized soymilk to prepare curd; Forming a tofu by compressing the curd while folded in half; Vacuum-packing the molded tofu; Freezing and storing the vacuum-packed tofu; Thawing the frozen tofu; Cutting the thawed tofu; Curing the cut tofu at room temperature for 30 minutes using a salt solution having a salinity of 3.5% to 5.0%; coating the salted tofu with a batter mix in which shell calcium is added in the order of tabun, battering, and breading; Roasting the coated tofu in oil at 180° C. for 70 to 90 seconds; and rapidly freezing the fried tofu.

The present invention comprises the steps of concentrating the solid content of soymilk under reduced pressure to 11 to 12% by weight; Preparing tofu with the soybean milk concentrated under reduced pressure; Salting the tofu; And coating the salted tofu using a batter mix to which shell calcium is added.

In the present invention, the batter solution can be prepared by mixing the batter mix and water in a ratio of 1: 1.5.

The present invention may include the step of frying the coated tofu in oil at 180 ° C for 70 to 90 seconds.

In the present invention, tofu may be prepared by pressing the curd prepared from the soymilk concentrated under reduced pressure in a folded state.

The present invention may include cooling for 30 minutes or more in a quick freezer.

The present invention comprises the steps of concentrating the solid content of soymilk under reduced pressure to 11 to 12% by weight; Homogenizing the soybean milk concentrated under reduced pressure; freeze-coagulating the homogenized soymilk to prepare curd; Pressing the curd to form a tofu; Vacuum-packing the molded tofu; Freezing and storing the vacuum-packed tofu; Thawing the frozen tofu; Cutting the thawed tofu; Curing the cut tofu at room temperature for 30 minutes using a salt solution having a salinity of 3.5% to 5.0%; Baking the salted tofu at 180° C. to 200° C. for 8 minutes to 15 minutes; cooling the baked tofu; and adding flavor oil or sauce to the cooled tofu.

The present invention comprises the steps of concentrating the solid content of soymilk under reduced pressure to 11 to 12% by weight; Preparing tofu with the soybean milk concentrated under reduced pressure; Salting the tofu; and baking the salted tofu at 180° C. to 200° C. for 8 minutes to 15 minutes.

The present invention may include adding flavored oil or sauce to the baked tofu.

The present invention may further include steam sterilizing the tofu product at 95° C. for 30 minutes.

The present invention may include cooling the steam-sterilized tofu product for 20 minutes or more using cooling water of 5° C. or less.

The step of concentrating under reduced pressure of the present invention may be performed at a pressure of -0.07 to -0.09 MPa.

The dyeing step of the present invention may be performed at room temperature for 30 minutes using a salt solution having a salinity of 3.5% to 5.0%.

The present invention may include the step of freezing the soymilk concentrated under reduced pressure by maintaining it at -20 ° C for 12 hours or more.

The present invention may include a step of thawing the frozen soymilk by heating it at 75 ° C to 90 ° C for 30 minutes or more.

In the present invention, tofu may be prepared by compressing the curd prepared from the soymilk concentrated under reduced pressure at a pressure of 10.0 kg/cm ² or less.

The present invention may include the step of vacuum packaging the tofu prepared from the soybean milk concentrated under reduced pressure.

The present invention may include the step of freezing and storing the tofu prepared from the soymilk concentrated under reduced pressure.

In the present invention, the frozen tofu may be thawed at 5 ° C to 10 ° C for 16 to 24 hours.

The present invention comprises the steps of homogenizing the soybean milk concentrated under reduced pressure; and cutting the tofu prepared from the soybean milk concentrated under reduced pressure.

The present invention comprises the steps of concentrating the solid content of soymilk under reduced pressure to 11 to 12% by weight; Preparing tofu by compressing the curd made from the soymilk concentrated under reduced pressure in a state folded in half; Salting the tofu at room temperature for 30 minutes using a salt solution having a salinity of 3.5% to 5.0%; Coating the salted tofu using a batter mix to which shell calcium is added; And frying the coated tofu in oil at 180 ° C. for 70 to 90 seconds; a batter solution may be prepared by mixing the batter mix and water at a ratio of 1: 1.5.

The present invention comprises the steps of concentrating the solid content of soymilk under reduced pressure to 11 to 12% by weight; Curing the tofu prepared from the soybean milk concentrated under reduced pressure using a salting solution having a salinity of 3.5% to 5.0% at room temperature for 30 minutes; Baking the salted tofu at 180° C. to 200° C. for 8 minutes to 15 minutes; and adding flavor oil or sauce to the baked tofu.

The present invention may be a tofu processed product manufactured according to the above manufacturing method.

The processed tofu product of the present invention may be a tofu tender or a tofu bar product.

Other specific details of the invention are included in the detailed description and drawings.

The manufacturing method of tofu processed products according to the present invention has the following effects.

In the manufacturing method of tofu processed products according to the present invention, by applying a vacuum concentration technology to soybean milk to produce tofu, it is possible to remove the fishy smell peculiar to tofu and to adjust the solid content of soybean milk.

In the method for producing tofu products according to the present invention, soaked soybeans are ground, steamed, and filtered to produce 9% brix soymilk, and the soymilk is concentrated under reduced pressure to obtain 12.0 to 13.0% brix (up to 18.0% brix). ) can be concentrated.

In the manufacturing method of processed tofu products according to the present invention, it is generally difficult to give various changes in texture because tofu has a monotonous texture. can include

In the manufacturing method of tofu processed products according to the present invention, after freeze-solidifying tofu, it is possible to improve the sensory preference of the appearance by implementing an atypical shape by folding or rolling and compressing the tofu.

In the manufacturing method of processed tofu products according to the present invention, soybean milk is frozen and coagulated to produce dense tofu with a dense structure and combination, salty taste and umami are imparted to the tofu, and heating processes such as baking and frying are applied to improve texture. By strengthening, it is possible to provide a processed tofu product with significantly improved sensory acceptability.

In the manufacturing method of tofu processed products according to the present invention, it is possible to improve the taste of tofu stored frozen or distributed by optimizing the thawing condition of tofu and the mixing and temperature conditions of salting.

In the manufacturing method of tofu processed products according to the present invention, by adding shell calcium to the batter mix, the texture of the outer skin can be made crisp, thereby realizing texture and sensory similar to conventional meat products.

The manufacturing method of tofu products according to the present invention can maximize the taste and aroma of tofu products by including the step of adding flavor oil (or flavor oil) or sauce.

The processed tofu product manufactured according to the manufacturing method of the processed tofu product of the present invention has characteristics that are stronger than existing tofu, have excellent elasticity as well as excellent sensory properties, and are compatible with products using meat as a raw material.

The tofu produced through the freeze-solidification process of the manufacturing method of the tofu product of the present invention has little change in texture during freezing and thawing compared to general cotton tofu or packed tofu, and can be stored and used for up to 12 months in terms of microbial safety.

The manufacturing method of tofu processed products of the present invention improves the sensory properties of tofu by manufacturing tofu with greater hardness and elasticity than existing tofu. Vacuum packaging can be used instead of water packaging to maintain organoleptic properties.

Since the tofu produced by the manufacturing method of tofu processed products of the present invention has high hardness, there is no sensory deterioration even when stored frozen or distributed frozen, and rather, the storage or distribution period of tofu can be significantly increased by frozen storage.

Since the tofu produced by the manufacturing method of the tofu product of the present invention can be stored in a refrigerator, the storage / distribution period can be extended, so the amount of tofu discarded after the expiration date can be significantly reduced, reducing the cost of tofu products and improving productivity. there is.

Since the tofu produced by the manufacturing method of the tofu product of the present invention can be stored for a longer period of time than the tofu product, the tofu product can be supplied by processing the tofu according to market demand while storing the tofu in an unprocessed state.

The effects of the present invention are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description below.

1 is a flow chart of a method for manufacturing a tofu processed product according to the present invention.
Figure 2 is a cross-sectional photograph of tofu according to the present invention and a table showing the physical properties of tofu according to the solid content (concentration) of soymilk.
3 is a graph showing the results of electronic nose fragrance analysis to show the effect of removing fish odor by concentration under reduced pressure.
Figure 4 is a graph showing the results of consumer sensory preference when soymilk is concentrated under reduced pressure and RO is concentrated.
5 is a graph showing a comparison of the overall acceptability of tofu tender and tofu bar products when soymilk is concentrated under reduced pressure and RO is concentrated.
6 is a graph showing a comparison of overall preference, etc., when tofu tenders are prepared by excluding shell calcium from batter mix raw materials and when tofu tenders are prepared by adding shell calcium to batter mix raw materials.

Advantages and features of the present invention, and methods of achieving them, will become clear with reference to the detailed description of the following embodiments taken in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but will be embodied in a variety of different forms, only these embodiments make the disclosure of the present invention complete, and fully inform those skilled in the art of the scope of the invention. It is provided to note that the invention is only defined by the scope of the claims.

Hereinafter, preferred embodiments of the present invention in which the object of the present invention can be realized in detail will be described with reference to the accompanying drawings.

The present invention separates okara and soybean milk by soaking, grinding, steaming, and filtering soybeans, preparing soymilk by concentration under reduced pressure to improve the sensory properties of tofu products, homogenizing and cooling the soybean milk, and curd by freeze-coagulation (curd, a state in which soymilk is coagulated) is produced, the curd is pressed and molded into tofu, the tofu that has been molded is vacuum-packed, the vacuum-packed tofu is frozen and stored, and the frozen-stored tofu is stored Defrost, cut the thawed tofu according to specifications, salt the tofu, apply a baking or frying process to the tofu to highlight the chewy texture like meat, and improve the crispy texture of the tender product skin It relates to a method for manufacturing tofu processed products, including a method of adding shell calcium to the batter mix so as to maximize the flavor of the bar product, which is a ready-to-eat product, and applying flavor oil (flavor oil) (FIG. 1).

Manufacturing method of processed tofu products

Step of concentrating and homogenizing soybean milk under reduced pressure

The solid content of soymilk before concentration is 8 to 10% by weight, and the solid content can be increased to 11 to 17% by weight by concentration under reduced pressure. Since the solids content of soymilk is a factor that affects the texture and sensory properties of tofu, it is important to set an appropriate standard for the solids content of soymilk. In particular, in the case of tofu produced by the freeze-coagulation method, as the solids content of soymilk increases, the amount of water distillation generated in the curd decreases, and the density of the tofu texture formed after coagulation increases, but the hardness (Max. g: maximum load value) is weakened (Fig. 2, *p-value ≤ 0.05). At this time, when the density of the tofu texture is high and the hardness is weakened, the tofu is soft and there is no chewing texture, on the other hand, the density of the tofu is small , If the hardness increases, the tofu becomes tough and inconvenient to eat, so in the present invention, the solid content of soymilk was set to 11 to 12% by weight, which has the highest sensory acceptability. The appropriate solid content of 11 to 12% by weight can be seen as 12 to 13% Brix of soy milk concentration, and in the case of tender and bar products, 12 to 13% Brix with low hardness for softness (taste that continues to be sought without burden) Soymilk concentration was applied. When tofu is made with soymilk having the solid content, the tofu has relatively weak hardness and softness (taste that continues to be sought without burden). In this way, soymilk can be concentrated under reduced pressure to achieve a predetermined solid content, and by adjusting the solid content, tofu having excellent sensory acceptability can be produced.

Accordingly, in the present invention, after cooling soybeans at 87° C., in which soybeans are immersed, ground, steamed, and filtered, and separated from okara, is cooled to 80° C. through a heat exchanger, soymilk of 9% brix at 80° C. is cooled to -0.07 to -0.09 It was concentrated under reduced pressure to 12.0 to 13.0% Brix under MPa pressure.

In addition, the sensory acceptability of tofu can be determined by the savory taste, soybean taste, and fishy smell, among which the fishy smell acts as a negative factor that reduces the sensory acceptability. Unlike RO concentration using reverse osmosis separation, which cannot volatilize odor components, soybean milk concentration under reduced pressure can volatilize odor components composed of low-molecular-weight chemicals by applying heat at a temperature (80°C) at which protein is less deformed. Therefore, it is possible to improve the sensory acceptability by controlling fishy smell of tofu by greatly reducing the content of "Hexanal", etc., which causes fishy smell.

Through GC-O analysis, among the 26 types of fragrance components that mainly affect the flavor of soymilk, components with a high Flavor Dilution (FD) of 100 or more were derived, and among the fragrance components, fragrance analysis through electronic nose It was confirmed that the intensity of Hexanal (scent of fresh grass) and Dimethyl sulfide (scent of cabbage) was reduced by 68 to 100%. It was confirmed by the above experiment that concentration under reduced pressure controls fishy odor of soymilk and fishy smell of tofu (FIG. 3).

In addition, since the fishy smell of soymilk is controlled through concentration under reduced pressure, the sensory preference of soymilk by consumers shows that the overall acceptance of soymilk concentrated under reduced pressure was superior to soymilk concentrated with RO (Fig. 4, *p-value 0.017).

In order to prevent solid components in the soymilk after concentration under reduced pressure from sticking to each other, the soymilk was homogenized at a pressure of 18 to 22MPa at a discharge temperature of 50 to 70°C.

Freeze-coagulation of homogenized soymilk

When a coagulant is added to soymilk that has been concentrated under reduced pressure and homogenized, and the soymilk is cooled, syneresis occurs and the coagulation reaction proceeds slowly. When the soymilk in which the coagulation reaction is in progress is heated, the coagulation reaction is completed.

Specifically, it is preferable to keep the soy milk in an appropriate container at -20 ° C for 12 hours or more. If the temperature is higher than -20℃ or kept at -20℃ for less than 12 hours, the inside of the soybean milk may not be completely frozen, and if the temperature is lower than -20℃, the texture of the tofu is not densely formed, so the desired texture cannot be realized. can't

Frozen soymilk is preferably heated in a hot water bath or directly in a container containing unthawed soymilk (or thawed soybean milk) at 75 to 90° C. for more than 30 minutes for thawing and coagulation. If the heating temperature for thawing and coagulation is lower than 75 ° C or less than 30 minutes at 75 ~ 90 ° C, or if the heating temperature is higher than 90 ° C, the freeze-solidification reaction may not occur properly.

Tofu made through a freeze-solidification reaction is differentiated from general tofu in terms of texture because its tissue and bonds are dense and dense. However, since the taste and aroma of tofu prepared through the freeze-coagulation reaction are not different from those of normal tofu, it is possible to impart salty taste and umami to the freeze-coagulated tofu. In addition, processed tofu products with improved texture can be manufactured through heating processes such as baking and frying. Contrast sensory preference is significantly improved.

Forming the solidified soymilk into tofu

When the coagulation reaction is completed, curd (curd, a state in which soymilk is coagulated) is formed according to the container size containing soymilk. A common method of forming cotton tofu is to pour curd on a molding plate, crush it, and press it for a certain period of time to cut it. However, the tofu produced by the freeze-solidification method does not undergo separate crushing to maintain the formed texture.

On the other hand, depending on the method of compressing the curd, the appearance, physical properties, texture, etc. of tofu can be determined. Depending on the product type of tofu product, after solidification, 1) the curd is pressed immediately, or 2) the curd is folded in half. can be compressed.

Since the compression method has a large effect on the solid content and hardness of the final product, compression conditions such as compression pressure or compression time can be adjusted depending on the type of product. Crimping pressure can be set up to 10.0 kg/cm ² . If the compression pressure exceeds 10.0kg/cm ² , the tofu may not be slowly hydrolyzed and the tofu may be crushed or some curd may leak out of the cotton cloth. And, if natural dehydration is performed without compression, workability may be deteriorated.

As the pressing time increases, the hardness and solid content of tofu increase, so it is important to set an appropriate pressing time. The results of the experiment on the relationship between the pressing time and the hardness and solid content of tofu are as follows.

Relationship between pressing time and hardness and solid content of tofu

In the case of tofu tender and tofu bar products, the pressing time was set to 60 seconds at a pressure of 1.5 kg/cm ² , but for products that require high hardness and solid content, such as beef jerky, the pressure was increased or the pressing time was set to be shorter than 60 seconds. Can be set long.

Various types of tofu can be produced according to the method of forming the curd. Among the above compression methods, the tofu molded by folding the curd in half and compressing it has a low outer portion and a high central portion, so it can show a kind of circle shape after cutting, and thus, the tofu obtained by directly compressing the curd has an appearance. can be differentially differentiated. The appearance of the tofu with the curd pressed directly and the tofu with the curd folded is as follows.

In addition, tofu produced by folding the curd in half and pressing has a texture suitable for eating because the contact surfaces are combined with each other, and the hardness is lower than that of tofu that is directly compressed.

The step of freezing and storing the tofu that has been molded

The tofu after molding may be vacuum-packed to maintain hardness, elasticity and sensory properties. The manufacturing method of the present invention improves the sensory properties of tofu by producing tofu with greater hardness and elasticity than conventional tofu, and packaging such tofu with a conventional water packaging method can offset such improved sensory properties. In order to maintain the desired organoleptic properties, vacuum packaging can be used instead of conventional water packaging. In addition, to further extend the storage period of the packaged tofu, the tofu may be sterilized.

Furthermore, the tofu is preferably stored in a freezer at -18 ° C or lower in terms of raw material management. Since the tofu produced by the above manufacturing method has high hardness, there is no problem of sensory deterioration even when stored frozen, and rather, the storage / shelf life can be significantly increased compared to conventional water-packed tofu. That is, compared to general cotton tofu or stuffed tofu, freeze-coagulated tofu has little change in texture during freezing and thawing, so it can be stored frozen, and can be stored for up to 12 months in terms of microbial safety, and then thawed and used. Tofu stored frozen in this way can be distributed when necessary for the manufacture of tofu processed products.

Steps to defrost frozen tofu

Thawing is preferably performed at 5°C to 10°C within 16 to 24 hours. If the temperature is less than 5 ℃ or the thawing time is less than 16 hours, the product temperature of the tofu is not constant, so sensory deviations (differences in taste intensity) of the finished product occur. On the other hand, if the temperature exceeds 10 ℃ or the thawing time exceeds 24 hours, the deterioration may proceed rapidly. Therefore, when thawing was performed at 5 to 10 ° C, the temperature of the tofu was kept constant and the quality deviation of the product was reduced.

Example 1: Method for manufacturing a tender product from tofu prepared by freeze-solidification

Tofu that has been thawed is cut into 10 mm wide considering the degree of harmony with the outer skin, chewing texture, and convenience when eating. The cutter was used by attaching a cutting blade with a fixed width of 10 mm to a meat cutter (IKFS, Ire Korea) capable of adjusting the cutting width from 5 to 25 mm.

The cut tofu is salted to improve the sensory of the tofu by imparting salty taste, umami, etc. to the tofu while controlling the fishy smell of the beans. The lower the viscosity of the salting solution, the faster the penetration of the salting solution into the tofu, and since the quality of the cured tofu is even, the viscosity of the salting solution should be about the same as that of water. Dyeing is carried out at room temperature for 30 to 60 minutes, and the salinity of the dye solution is preferably 3.5% to 5.0%. If the salting time is less than 30 minutes or the salinity is less than 3.5%, the salty taste is weak, and the taste of the salting liquid is not sufficiently absorbed by the tofu, resulting in a fishy smell of beans and a decrease in sensory preference. On the other hand, if the salinity of the dyeing solution exceeds 5.0%, the saltiness may be too strong and the overall preference may be lowered, and productivity may be reduced if the dyeing time exceeds 60 minutes.

Salty taste (salty taste) and savory taste are basically the main flavors of tofu with salting, and in tofu bars, salting is done with dashi stock as a base material, and in tofu tenders, red pepper powder is added in addition to dashi broth to give it a spicy taste.

The cured tofu is coated in the order of tabbun, battering, and breading. Specifically, tabun is generally a process of applying flour in order for the batter to be well adhered to the surface of the food, and in the present invention, a mixture of flour, cornstarch and seasoning was evenly applied to the cured tofu. Battering refers to the operation of applying batter liquid (thick dough mixed with flour, water, milk, eggs, sugar, salad oil, etc.), and depending on the viscosity of the batter liquid (adjusted by the water ratio), body) is different. Breading (breading) is generally a process of coating the surface of food with bread crumbs before frying or baking to impart a crispy texture to the outer skin. In the present invention, instead of bread crumbs, a mixture of flour, cornstarch and seasoning was used exclusively for tofu tenders, and the battered tofu was coated and then fried.

The same batter mix is used for the tabun, battering, and breading, and the shell calcium contained in the batter mix affects the texture of the skin of the tender product. In other words, adding shell calcium in the batter mix improves the crispness of the shell, and samples with shell calcium added retain the texture of the shell to some extent even after cooling down after boiling, while samples excluding shell calcium become dry when cooled. It gets tough.

Considering the texture of the product and the sensory balance with tofu, the batter solution is prepared by mixing the batter mix and water at a ratio of 1:1.5. When the viscosity of the batter solution is low due to the high water ratio, the outer skin is formed thinly, and the crispy texture of the outer skin is lacking. It was confirmed that the liquid was not applied evenly, resulting in quality deviation.

It is preferable to fry the coated tofu in soybean oil at 180 ° C for 70 to 90 seconds. If the boiling time exceeds 90 seconds, the outer skin becomes too hard when the finished product is cooked, and if it is less than 70 seconds, the outer skin may not be completely cooked or the degree of crispiness after cooking may be reduced.

Tenders that have been fried are blown off with a cooling fan and cooled in a quick freezer for more than 30 minutes. If cooled in less than 30 minutes, the product temperature of tofu may not reach -18 ° C, and quality deterioration may occur.

When rapid freezing is performed as described above, since tofu passes through the temperature of the maximum ice crystal formation zone (-5℃ to 0℃) at a high speed, ice crystals having a small and uniform distribution are generated in the tofu, and the final tofu product is thawed and There is little deformation (texture, quality change) of tofu shape when heated.

After cooling, the tenders are checked for breakage or peeling, and then packed and stored frozen according to the weight standard.

Example 2: Method for manufacturing bar products from tofu prepared by freeze-solidification

For the cutting standard, the cutting width was set to 40 mm in consideration of the chewing texture and convenience when eating, and the cutting proceeded vertically up and down according to the width.

The cut tofu is salted to improve the sensory of the tofu by imparting salty taste, umami, etc. to the tofu while controlling the fishy smell of the beans. The lower the viscosity of the salting solution, the faster the penetration of the salting solution into the tofu, and since the quality of the cured tofu is even, the viscosity of the salting solution should be about the same as that of water. Dyeing is carried out at room temperature for 30 to 60 minutes, and the salinity of the dye solution is preferably 3.5% to 5.0%. If the salting time is less than 30 minutes or the salinity is less than 3.5%, the salty taste is weak, and the taste of the salting liquid is not sufficiently absorbed by the tofu, resulting in a fishy smell of beans and a decrease in sensory preference. On the other hand, if the salinity of the dyeing solution exceeds 5.0%, the saltiness may be too strong and the overall preference may be lowered, and productivity may be reduced if the dyeing time exceeds 60 minutes.

The cured tofu is baked (baked) for 8 to 15 minutes in an oven at 180 to 200 ° C. If the temperature is less than 180℃ or the baking time is insufficient, the chewy texture of the tofu bar product cannot be imparted. On the other hand, if the temperature exceeds 200℃ or the baking time is exceeded, burnt marks on the tofu occur, reducing the sensory preference. do. In addition, if it is less than 180 ° C., the baking time increases and productivity decreases.

Tofu baked in the oven uses a refrigerator or a cooling fan to lower the temperature to 40℃. This is because when the temperature of the product exceeds 40 ° C during vacuum packaging, the packaging material may be deformed due to heat, and the vacuum may not be properly held due to moisture coming out of the tofu.

On the other hand, since there is a possibility of contamination from falling bacteria during cooling, the washed cotton cloth or disposable acid paper is spread over the top and bottom of the plate containing the tofu, and then cooling is performed.

The cooled tofu is put on a packaging machine that has been automatically formed, and a certain amount of flavored oil or sauce is added thereon. Flavor oil or sauce provides the flavor of the final product, reduces the peculiar smell of tofu, and improves the sensory preference in harmony with the taste of the brine solution.

It is preferable to select flavored oils or sauces made from raw materials such as herbs or peppers that have strong flavor or characteristic taste. Processed tofu products to which flavor oil or sauce have been added are finally sorted after vacuum packaging.

The packaged products are steam sterilized at 95℃ for 30 minutes, and cooled for more than 20 minutes using cooling water below 5℃. If the sterilization temperature exceeds 95℃ or the sterilization time exceeds 30 minutes, the hardness of the tofu increases and the overall preference decreases. If it is less than a minute, deterioration may occur quickly during refrigerated distribution at 10 ° C, and the target shelf life of 40 days cannot be secured.

Examples and Comparative Examples

<Example 1>

Soybeans were soaked at a water temperature of 15° C. for 16 hours, and ground in an electric millstone to prepare 10 brix bean juice. After adding a small amount of antifoaming agent to the soybean juice, steam was added to raise the temperature to 103 ° C, and the temperature was maintained at 100 ° C or higher for 3 minutes. After the heating was completed, the soybean juice was poured into a cotton cloth and wrapped, and then compressed with 0.3 MPa air pressure to separate the soybean milk from okara. The separated soymilk was cooled to 80 ° C, concentrated under reduced pressure to increase the concentration to 12% brix, and cooled to less than 5 ° C through a heat exchanger.

The cooled soymilk added 0.1% by weight of refined salt compared to soymilk to improve the sensory and soften the texture of tofu, and as a coagulant, an emulsified coagulant (a form of physically mixing magnesium chloride with edible oil and fat, fast-acting (fast coagulation reaction)). After adding 1% by weight of coagulant, which reduces the coagulation reaction speed while preserving the flavor of magnesium chloride, the mixture was homogenized for 10 seconds at a speed of 750 rpm.

In the present invention, changes in physical properties and sensory properties were confirmed for each refined salt content, and the appropriate refined salt content of tofu tender and tofu bar products was set (Table 2).

Hardness of tofu prepared by freeze-solidification method by content of refined salt

*p-value≤0.05

The homogenized soymilk was stored frozen for more than 16 hours in a freezer at -20 ° C. The frozen soybean milk was thawed and coagulated in a hot water heater at 80° C. for 1 hour to prepare curd. In the present invention, the coagulated curd was immediately pressed and used for a bar product, and the curd compressed in a half-folded state was used for a tender product.

The coagulated tofu was vacuum-packed, sterilized in a hot water heater at 85°C for 30 minutes, and cooled in a cooling bath at less than 5°C. The sterilized and cooled tofu was used or immediately processed after being stored in a freezer below -18 ° C. In the case of frozen tofu, it was thawed in a thawing room at 10 ° C for more than 16 hours, and the tofu that had been thawed was cut into a width of 10 mm. The tofu that had been cut was mixed with a dyeing agent and water at a ratio of 1:10 to prepare a dyeing solution, and dyeing was performed for 30 minutes in a dyeing solution of the same weight as the tofu. The dyed tofu was taken out of the dye solution, coated with tabun, batter, and breader in order, and fried for 80 seconds in a 180 ° C frying machine. The tender, after the completion of the oil bath, was blown off with a cooling fan and cooled in a quick freezer for 30 minutes or more.

<Comparative Example 1>

Commercially available vegetable nugget products were purchased and sensory comparisons were made with Example 1 (Table 3).

Sensory acceptability results of tender products using freeze-solidified tofu and vegetable nugget products of competitors (n=43)

Most of the commercially available vegetable processed products such as Example 1 (tender product) use wheat protein or soybean protein as raw materials, and there is no product using tofu directly as in Example 1. Therefore, although there is a difference in raw materials, Example 1 and Comparative Example 1 (nuggets product) made through a process similar to Example 1 (seasoning, encrusting treatment, frying, etc.) were compared sensory.

<Example 2>

The method of preparing tofu by freeze-solidification method and the thawing method of Example 1 were applied in the same way, but a different method was applied from cutting. The thawed tofu was cut into 40x120x15mm, and immersion-type dyeing was performed for 40 minutes in a salt solution with a salinity of 4% of the same weight as the tofu. The cured tofu was baked in an oven at 200 ° C for 9 minutes and cooled in a refrigerated warehouse at 3 ° C for 30 minutes. The cooled tofu was added with 3 g of flavor oil, vacuum-packed, and steam sterilized at 95° C. for 30 minutes.

<Comparative Example 2>

In Comparative Example 2, the same process as in Example 2 was applied to cotton tofu to which the freeze-solidification method was not applied, and the sensory properties of Comparative Example 2 were compared with those of Example 2 (Table 4).

Results of sensory acceptability of bar products with and without freeze-solidification method applied (n=33)

<Comparative Example 3>

In order to confirm the effect of controlling fish odor according to the application of concentrated soybean milk under reduced pressure, the soymilk used in Examples 1 and 2 was concentrated with RO rather than concentrated under reduced pressure, and soymilk of the same concentration, 12% Brix, was freeze-coagulated. tofu was prepared, and tofu tender and tofu bar products were prepared using the tofu, and the overall acceptability was compared (Fig. 5, *p-value≤0.05).

<Comparative Example 4>

Shell calcium was added to the batter mix used for the tabun, batter liquid, and breader of Example 1, and tenders were prepared in the same manner except that shell calcium was added. Accordingly, the sensory preference was confirmed according to the difference in crispiness of the final product depending on whether shell calcium was added to the batter mix that coats the outer shell of the tender product (Fig. 6, *p-value≤0.05).

Although embodiments of the present invention have been described with reference to the accompanying drawings, those skilled in the art will understand that the present invention may be embodied in other specific forms without changing its technical spirit or essential features. Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive. The scope of the present invention is shown in the claims rather than the foregoing description, and all differences within the equivalent scope should be construed as being included in the present invention.

In addition, it is natural that embodiments in which the components of the present invention described above are selectively combined also fall within the scope of the present invention.

Claims (24)

Concentrating the solid content of soymilk under reduced pressure to 11 to 12% by weight;
Homogenizing the soybean milk concentrated under reduced pressure;
freeze-coagulating the homogenized soymilk to prepare curd;
Forming a tofu by compressing the curd while folded in half;
Vacuum-packing the molded tofu;
Freezing and storing the vacuum-packed tofu;
Thawing the frozen tofu;
Cutting the thawed tofu;
Curing the cut tofu at room temperature for 30 minutes using a salt solution having a salinity of 3.5% to 5.0%;
coating the salted tofu with a batter mix in which shell calcium is added in the order of tabun, battering, and breading;
Roasting the coated tofu in oil at 180° C. for 70 to 90 seconds; and
A method for producing a processed tofu product comprising the step of rapidly freezing the fried tofu. Concentrating the solid content of soymilk under reduced pressure to 11 to 12% by weight;
Preparing tofu with the soybean milk concentrated under reduced pressure;
Salting the tofu; and
Including; coating the salted tofu using a batter mix to which shell calcium is added;
A method for producing a tofu product, characterized in that to produce tofu by compressing the curd made from the soymilk concentrated under reduced pressure in a folded state. According to claim 2,
Method for producing a tofu processed product, characterized in that for preparing a batter solution by mixing the batter mix and water in a ratio of 1: 1.5. According to claim 2,
A method for producing a tofu processed product comprising the step of frying the coated tofu in oil at 180 ° C for 70 to 90 seconds. delete According to claim 4,
A method for producing a tofu processed product comprising the step of cooling the fried tofu processed product in a quick freezer for 30 minutes or more. Concentrating the solid content of soymilk under reduced pressure to 11 to 12% by weight;
Homogenizing the soybean milk concentrated under reduced pressure;
freeze-coagulating the homogenized soymilk to prepare curd;
Pressing the curd to form a tofu;
Vacuum-packing the molded tofu;
Freezing and storing the vacuum-packed tofu;
Thawing the frozen tofu;
Cutting the thawed tofu;
Curing the cut tofu at room temperature for 30 minutes using a salt solution having a salinity of 3.5% to 5.0%;
Baking the salted tofu at 180° C. to 200° C. for 8 minutes to 15 minutes;
cooling the baked tofu; and
Adding flavor oil or sauce to the cooled tofu; including,
A method for producing a tofu product, characterized in that to produce tofu by compressing the curd made from the soymilk concentrated under reduced pressure in a folded state. Concentrating the solid content of soymilk under reduced pressure to 11 to 12% by weight;
Preparing tofu with the soybean milk concentrated under reduced pressure;
Salting the tofu; and
Baking the salted tofu at 180 ° C to 200 ° C for 8 minutes to 15 minutes;
A method for producing a tofu product, characterized in that to produce tofu by compressing the curd made from the soymilk concentrated under reduced pressure in a folded state. According to claim 8,
A method for producing a tofu processed product comprising the step of adding flavor oil or sauce to the baked tofu. According to claim 8,
A method for producing a tofu processed product, characterized in that it further comprises the step of steam sterilizing the tofu processed product at 95 ° C. for 30 minutes. According to claim 10,
A method of manufacturing a tofu processed product comprising the step of cooling the steam-sterilized tofu processed product for 20 minutes or more using cooling water of 5 ° C or lower. According to claim 2 or 8,
The step of concentrating under reduced pressure is a method for producing a tofu processed product, characterized in that carried out at a pressure of -0.07 to -0.09 MPa. According to claim 2 or 8,
The salting step is a method for producing a tofu processed product, characterized in that in progress for 30 minutes at room temperature using a salt solution having a salinity of 3.5% to 5.0%. According to claim 2 or 8,
A method for producing a tofu processed product, characterized in that it comprises the step of freezing the soymilk concentrated under reduced pressure by maintaining it at -20 ° C for 12 hours or more. According to claim 14,
A method for producing a tofu processed product comprising the step of thawing the frozen soymilk by heating it at 75 ° C to 90 ° C for 30 minutes or more. According to claim 2 or 8,
A method for producing tofu products, characterized in that for producing tofu by compressing the curd made from the soymilk concentrated under reduced pressure at a pressure of 10.0 kg / cm ² or less. According to claim 2 or 8,
A method for producing a tofu processed product comprising the step of vacuum-packing the tofu prepared from the soymilk concentrated under reduced pressure. According to claim 2 or 8,
A method for producing a processed tofu product comprising the step of freezing and storing the tofu prepared from the soybean milk concentrated under reduced pressure. According to claim 18,
A method for producing a tofu processed product, characterized in that the frozen tofu is thawed at 5 ° C to 10 ° C for 16 to 24 hours. According to claim 2 or 8,
Homogenizing the soybean milk concentrated under reduced pressure; and
Cutting the tofu prepared from the reduced-pressure concentrated soymilk; manufacturing method of tofu processed products comprising the. Concentrating the solid content of soymilk under reduced pressure to 11 to 12% by weight;
Preparing tofu by compressing the curd made from the soymilk concentrated under reduced pressure in a state folded in half;
Salting the tofu at room temperature for 30 minutes using a salt solution having a salinity of 3.5% to 5.0%;
Coating the salted tofu using a batter mix to which shell calcium is added; and
Roasting the coated tofu in oil at 180 ° C for 70 to 90 seconds;
Method for producing a tofu processed product, characterized in that for preparing a batter solution by mixing the batter mix and water in a ratio of 1: 1.5. Concentrating the solid content of soymilk under reduced pressure to 11 to 12% by weight;
Curing the tofu prepared from the soybean milk concentrated under reduced pressure using a salting solution having a salinity of 3.5% to 5.0% at room temperature for 30 minutes;
Baking the salted tofu at 180° C. to 200° C. for 8 minutes to 15 minutes; and
Adding flavor oil or sauce to the baked tofu; including,
A method for producing a tofu product, characterized in that to produce tofu by compressing the curd made from the soymilk concentrated under reduced pressure in a folded state. A processed tofu product manufactured according to the manufacturing method of claim 2 or claim 8. According to claim 23,
The processed tofu product is a tofu tender or tofu bar product, characterized in that.

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