KR20120108805A - Bean curd chip manufacturing methods - Google Patents

Abstract

PURPOSE: A producing method of bean curd chips having crunchy texture is provided to improve the texture, the nutrition, and the palatability of the bean curd chips. CONSTITUTION: A producing method of bean curd chips comprises the following steps: finely slicing bean curd, and steaming the bean curd slices at 95-99 deg C for 5-10 minutes(S120, S130); soaking the steamed bean curd slices in a seasoning solution for 40-60 minutes, and dehydrating the bean curd slices(S140, S150); rapidly freezing the bean curd slices at 30-40 deg. C below zero for 20-28 hours(S160); decompress-frying the bean curd slices at 90-100 deg C for 63-67 minutes, and removing oil from the fried bean curd slices(S170, S180); and coating the bean curd slices with a sugar solution, and drying(S190, S200). [Reference numerals] (S110) Bean curd; (S120) Finely cutting; (S130) Steaming; (S140) Seasoning; (S150) Dehydrating; (S160) Freezing; (S170) Decompress-frying; (S180) Oil removing; (S190) Coating with seasonings; (S200) Drying; (S210) Cooling; (S220) Finished product

Description

Bean curd chip manufacturing methods

The present invention relates to a tofu chip manufacturing method, and more particularly to a tofu chip manufacturing method for processing tofu into a snack-type chips by freezing decompression lactose method.

Generally, tofu is prepared by soaking, grinding, filtration, boiling, coagulation, and packaging. Soybean curd is a high-protein food with high nutritional value and digestibility because it contains water-soluble protein with high amino acid content.

However, the high moisture content of about 80% has a high risk of deterioration, so it is difficult to use as instant food in daily life.

That is, the preservation is very low due to the high moisture content. Therefore, various high protein tofu products have been developed and produced by removing moisture by pressing, drying, and frying methods, and having various textures.

Tofu chips (also called tofu snacks or tofu confections), one of such tofu products, are fried in oil to add crispness to consumers by kneading a certain amount of tofu, flour, and powder.

Representative examples of a method for manufacturing a conventional tofu chip are disclosed in "Seasoning dried tofu manufacturing method" of the following Document 1 and "Fried tofu frying apparatus and method" of the following Document 2.

However, the conventional tofu manufacturing method disclosed in Documents 1 and 2 adopts a method of frying the frying oil at a high temperature of 180 ° C. under normal pressure, so that the texture, nutritional preservation, and taste of the tofu chips are reduced. There was a problem.

Therefore, there is a demand for development of a tofu chip manufacturing method for improving texture, nutritional preservation, and taste.

[Document 1] Republic of Korea Patent Publication No. 2001-0000349 (2001.01.05)

[Document 2] Korean Patent Publication No. 2004-0052580 (2004.06.23)

The present invention has been made to solve the above-mentioned conventional problems, the object of the present invention is tofu chips manufacturing method to improve the texture, nutrition, palatability and storage properties by seasoning tofu and frying in a freeze decompression (vacuum) method To provide.

Tofu chip manufacturing method of the present invention for achieving the above object,

(I) cutting the tofu;

(II) steaming fine tofu;

(III) dipping steamed tofu in seasoning;

(IV) dehydrating the soaked tofu;

(V) rapid freezing the dehydrated tofu; And

(VI) characterized in that it comprises the step of squeezing under reduced pressure by rapid lacquer tofu.

In addition, the tofu preferably contains at least one of cereal powder, chlorella or medicinal food.

And, in the step (II), tofu is preferably steamed for 5 to 10 minutes at a temperature of 95 ~ 99 ℃.

Meanwhile, the seasoning liquid of step (III) is white sugar 10%, dextrin 5%, refined salt 1.4%, the balance is composed of water and inevitable impurities, it is preferable to immerse the tofu in the seasoning liquid for 40 to 60 minutes. .

In addition, in the (V) step, it is preferable to freeze the dehydrated tofu for 20 to 28 hours at a temperature of minus 30 ~ 40 ℃.

In addition, the tofu cut in step (I) is preferably dropped and immersed in water at the same time as the cut.

On the other hand, the (VI) step is performed 65 ± 2 minutes of milking at a temperature of 95 ± 5 ℃, it is preferable that the vacuum degree during the milking is 0.1 ~ 20 Torr.

In addition, after the step (VI), it is preferable to further include the step (d) of deoiling the tofu to which the decompression lactation is completed by the centrifugal force in the lacquer.

Further, after the step (iii), after the deoiling is completed, the tofu is recovered from the lacquer, and further, seasoning coating of the sugar solution is further performed, and step (d) drying the tofu coated with the sugar solution is added. It is preferable to include.

Meanwhile, the sugar liquid of step (iii) is white sugar 10%, starch syrup 5%, refined salt 1.4%, Aromax P5 1.4%, the balance is composed of water and unavoidable impurities, the sugar solution is 100 tofu de-oiled It is preferable to add 20-25% with respect to.

In addition, it is preferable that sesame is added to the sugar solution.

And, the step (iii) is preferably carried out for 2 to 3 hours drying at a temperature of 70 ~ 75 ℃.

On the other hand, it is preferable to further include the step (iii) of cooling the dried tofu after the step (iii).

In addition, the milking machine preferably includes a decompression tank containing frying oil, a milking basket containing tofu, lifting means for lifting the milking basket in a pressure-reducing tank, and a rotating means for rotating the milking basket. Do.

The elevating means includes a elevating motor having a drive gear, a transfer screw provided with a driven gear that receives the driving force of the drive gear, and a transfer plate which is screwed with the transfer screw to move along the guide. It is preferable.

On the other hand, the rotating means, the deoiling motor coupled to the transfer plate and provided with a driving bevel gear, and a driven bevel gear receiving the driving force of the driving bevel gear is preferably provided with a rotating shaft coupled to the milk basket. Do.

In addition, a steam heating unit is formed around the decompression tank, and the steam inlet is preferably connected to the steam heating unit.

According to the tofu chip manufacturing method according to the present invention, the seasoned tofu is frozen and put into a lacquer and fried in a reduced pressure (vacuum) method, thereby improving the texture, nutrition, palatability, and shelf life of the tofu chips.

In addition, the tofu chips produced by the tofu chip manufacturing method of the present invention, while retaining the nutrition of tofu as it improves the palatability, it can be used as a low-calorie protein functional taste food to replace conventional taste foods with high calories.

In addition, since the fat content is reduced through the deoiling process, the tissue can make tofu chips with a crispy taste.

1 is a flow chart schematically showing a method for manufacturing a tofu chip according to the present invention.
2 is a view showing a lacquer according to the present invention.
3 is a view showing the operating state of FIG.

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

1 is a flow chart schematically showing a method for manufacturing a tofu chip according to the present invention, Figure 2 is a view showing a lacquer according to the present invention, Figure 3 is a view showing the operating state of FIG.

1 to 3 will be described in the tofu chip manufacturing method according to the present invention.

First, tofu which is a raw material is selected (S110).

At this time, the tofu can be used both general tofu and whole tofu, the tofu may be added to at least one kind of medicinal plants such as cereal powder or chlorella or mugwort in consideration of nutritional characteristics or preference characteristics.

However, the addition is preferably made at a level capable of maintaining the binding state inherent in the tofu.

Next, the tofu is cut (S120).

At this time, the head is cut to maintain the width of 25-30mm, length 30-35mm and thickness 4.0mm-6.0mm. However, there is no need to specifically limit the size of the tofu cut.

On the other hand, it is good that the tofu to be cut and immersed in water (bucket) at the same time as the cut to prevent damage.

And steamed tofu is steamed (S130).

At this time, the fine tofu steamed (boiled to cook) for 5 to 10 minutes at a temperature of 95 ~ 99 ℃ to harden the state of raw tofu and sterilization is made.

Next, the steamed tofu is immersed in the seasoning solution (S140).

At this time, the seasoning liquid is 10% white sugar, 5% dextrin, 1.4% refined salt, the balance is composed of water and inevitable impurities. The sugar content (BRIX) of the seasoning liquid thus prepared is maintained at about 14.

In addition, it is preferable to immerse the tofu in the seasoning solution for about 40 to 60 minutes. However, it is not necessary to specifically limit the immersion time, and a time enough to soak the seasoning liquid is sufficient.

Then, the seasoned soaked tofu is dehydrated (S150).

At this time, the seasoned soaked tofu is dehydrated by spontaneous evaporation and dropping by a mesh type net.

On the other hand, it is effective that the tofu during steaming, dipping and dehydration of the above-described step S130 ~ S150 is made in a mesh-shaped net.

Next, to freeze the dehydrated tofu (S160).

At this time, the dehydrated tofu is preferably metal freezing for about 20 to 28 hours at a temperature of minus 30 ~ 40 ℃. If the freezing time is too short may not be sufficient freezing, if it is too long, only cost and time required for freezing and there is no special effect.

Then, rapid freeze tofu is depressurized by a lacquer F (S170).

At this time, the freeze tofu is 65 ± 2 minutes to perform a milking at a temperature of 95 ± 5 ℃, the internal vacuum degree of the lacquer (F) during the milking is preferably 0.1 to 20 Torr.

Under these conditions, tofu chips with reduced pressure lactation improve texture, nutrition, palatability, and shelf life.

Specifically, Table 1 is a comparison table of changes in the composition according to the processing method difference of tofu, Table 2 is a sensory evaluation result / sign food / evaluation food by 10 sensory evaluation experts.

Evaluation criteria: 1 point edible, 3 point commodity, 5 points Normal, 7 points Good, 9 points Very good

First, [Table 1] and [Table 2] sample No. 1 is a fresh tofu of water 88.0%, Sample No. 2 is a general dry tofu hot-dried hot tofu (moisture 88.0%) 60 ℃, sample 3 is the tofu chip of the present invention Frozen vacuum fried tofu (tofu chips) prepared by the manufacturing method, Sample No. 4 is fried tofu at 170 ℃ at normal pressure, Sample No. 5 is a component analysis results for the whole confectionery on the market.

That is, as shown in [Table 1], the sample No. 3 product prepared by the tofu chip manufacturing method of the present invention was the lowest as 5% in water content, the protein was the highest as 47.5%, and the sugar was sample No. 2 It maintains 9.5%, which is similar to 8.5% of general dry tofu, and the fat content is similar to that of sample dry general tofu and sample 4 fried tofu.

This component analysis means that the sample No. 3 product of the present invention has the lowest moisture, the highest oil and protein, and the calorie and sugar are 10 times lower than the whole confectionary (grain confectionary) sample No. 5. will be.

Therefore, it is shown that the sample No. 3 product prepared by the present invention is superior in the balance of nutritional components as compared to the sample no. 5 confectionery (grain confectionery).

In addition, looking at [Table 2] which is a result of the survey on the consumer preference of these products, although the samples 1, 2, 4, which is a general tofu product, have a low evaluation compared to cereal confectionary such as Jeonjeung, sample 5, In the case of the sample No. 3 produced by the above, the sample 5 showed almost similar results compared to the cereal confectionery.

Therefore, in order to improve palatability of the tofu products, it can be seen that the processing method by the tofu chip manufacturing method of the present invention is most effective.

Next, the depressurized milk tofu is degreased by centrifugal force in the lacquer F (S180).

That is, the tofu is rotated from the low speed to the high speed in the oil bath F to separate the oil deposited on the head by centrifugal force.

At this time, the low speed is 450 rpm / 10 seconds, the medium speed is 1,200-1,500 rpm / 40 seconds, the high speed is 1,600-1,700 rpm / 100 seconds, it is preferable that the deoiling time is 270 ± 10 seconds. However, the above conditions can be changed.

Then, after the deoiling is completed tofu to recover in the lacquer (F) is further coated with sugar solution (S190).

In other words, when complementary seasoning is required for the tofu which has been lacquered, a sugar solution consisting of the following composition ratio is made and coated. Sugar coating is made by spraying the sugar solution to the head by spraying, etc. while rotating the head.

For example, the sugar solution is based on the weight sugar 10%, starch syrup 5%, refined salt 1.4%, Aromax P5 1.4%, the balance is composed of water and inevitable impurities, the sugar solution is deoiled by weight 100 A coating of 20-25% can be made with respect to%. At this time, the sugar (BRIX) of the sugar solution is maintained to about 75.

However, the component and composition ratio of the sugar liquid can be changed according to preference.

Meanwhile, sesame seeds may be added to the sugar solution, in which case the sesame seeds are preferably added in 2 to 3% of the sugar solution 100.

Next, to dry the seasoning coated tofu (S200).

That is, it is preferable to dry the tofu coated with sugar solution at 70-75 ° C. for 2 to 3 hours, and then turn the tofu over about 1 hour.

The dried tofu is then cooled (S210).

That is, the dried tofu is allowed to cool at room temperature.

Next, after cooling the tofu is completed by packaging in a predetermined amount to complete the finished product tofu chip (S220).

Hereinafter, the lacquer used in the step S170 ~ 190 will be described.

2 to 3 is a depressor tank (F), a decompression tank (100) containing the frying oil, a mesh-type milking basket (200) containing the tofu, and depressurizing the milking basket (200) And lifting means 300 for elevating in the tank and rotating means 400 for rotating the milk basket 200.

First, the decompression tank 100 is connected to a vacuum pump (not shown) to perform oiling at a low pressure (vacuum) state.

On the other hand, the frying oil accommodated in the decompression tank 100 is used for direct heating or indirect heating, which is warmed by heat exchange from the outside. In the drawing, the steam heating part 120 is formed around the decompression tank 100. In addition, a structure in which oil is boiled by steam supplied to the steam heating unit 120 through the steam inlet 110 by communicating the steam inlet 110 with the steam heating unit 120 is disclosed.

In addition, the lifting means 300 is a lifting screw 310 is provided with a drive gear 311, a feed screw 320 is provided with a driven gear 321 to receive the driving force of the drive gear 311 and It is composed of a conveying plate 330 which is screwed with the conveying screw 320 is elevated along the guide 331.

In addition, the rotating means 400 is fixedly coupled to the transfer plate 330, a deoiling motor 410 having a driving bevel gear 411, and a driven bevel gear receiving the driving force of the driving bevel gear 411. 421 is provided and is composed of a rotating shaft 420 coupled to the milk basket 200. The decompression tank 100 is provided with an auxiliary guide 101 for supporting the rotating shaft 420.

Accordingly, filling the decompression tank 100 with a capacity of 40-50% of frying oil and then heating the frying oil to reach a predetermined temperature (approximately 85-95 ° C.), then milking the frozen frozen tofu. Put in the basket 200 is put into the frying oil of the pressure-reduction tank 100.

At this time, the decompression tank 100 is fried in a reduced pressure state (about 20torr or less) by a vacuum pump (not shown).

Thereafter, when the frying process of the tofu is completed, the lifting motor 310 is driven as shown in FIG. 3 to transfer the driving force to the transfer screw 320, and the transfer plate 330 is guided by the rotation of the transfer screw 320. Rise along 331. At this time, the deoiling motor 410 and the rotating shaft 420 fixed to the transfer plate 330 are raised to raise the milk basket 200 to the upper layer of the frying oil.

Next, when the milk basket rises to the upper portion of the frying oil, the deoiling motor 410 is rotated to rotate the rotary shaft 420, and by the rotation of the rotary shaft 420, the milk basket 200 is rotated from low speed to high speed. Centrifugal force separates the oil deposited on the head.

Although the preferred embodiments of the present invention have been described in detail, the technical scope of the present invention is not limited to the above-described embodiments, but should be construed according to the claims. It will be understood by those skilled in the art that many modifications and variations are possible without departing from the scope of the present invention.

F-Lump 100-Pressure Reducing Tank
200-Spill Basket 300-Lift
400-rotating means

Claims (17)

(I) cutting the tofu;
(II) steaming fine tofu;
(III) dipping steamed tofu in seasoning;
(IV) dehydrating the soaked tofu;
(V) rapid freezing the dehydrated tofu; And
(VI) tofu chip manufacturing method comprising the step of depressurizing the rapid frozen tofu by a lacquer.
The method of claim 1,
The tofu tofu chip manufacturing method characterized in that it comprises at least one of grain powder or chlorella or medicinal food.
The method of claim 1,
In step (II), the tofu chip manufacturing method comprises steaming the tofu at a temperature of 95 to 99 ° C. for 5 to 10 minutes.
The method of claim 1,
The seasoning liquid of step (III) is 10% white sugar, 5% dextrin, 1.4% refined salt, the remainder is composed of water and unavoidable impurities, the tofu to immerse the tofu 40 to 60 minutes in the seasoning liquid Chip manufacturing method.
The method of claim 1,
In step (V),
Tofu chip manufacturing method characterized in that the metal freeze for 20 to 28 hours at a temperature of minus 30 ~ 40 ℃ dehydrated tofu.
The method of claim 1,
Tofu cut in the step (I) tofu chip manufacturing method characterized in that the cutting and immersion in water at the same time.
The method of claim 1,
Step (VI) is performed 65 ± 2 minutes of milking at a temperature of 95 ± 5 ℃, the degree of vacuum during the tofu chip manufacturing method characterized in that 0.1 ~ 20 Torr.
8. The method of claim 7,
After the step (VI), the tofu chip manufacturing method characterized in that it further comprises the step of (d) deoiling by the centrifugal force in the tofu to complete decompression tofu.
The method of claim 8,
After the step (iii), after the deoiling is completed to recover the tofu in the lacquer (Ⅷ) and additionally seasoning coating the sugar solution, and further comprising the step (drying) to dry the tofu coated with the sugar solution Tofu chip manufacturing method characterized in that.
The method of claim 9,
The sugar solution of step (iii) is based on the weight of sugar 10%, starch syrup 5%, refined salt 1.4%, Aromax P5 1.4%, the remainder is composed of water and inevitable impurities, the sugar solution for the tofu 100 deoiled Tofu chip manufacturing method characterized in that the addition of 20 to 25%.
The method of claim 10,
Tofu chips manufacturing method characterized in that sesame is added to the sugar solution.
The method of claim 9,
The step (iii) is tofu chip manufacturing method characterized in that the drying for 2 to 3 hours at a temperature of 70 ~ 75 ℃.
The method of claim 9,
Tofu chip manufacturing method characterized in that it further comprises the step (iii) to cool the dried tofu after the step (iii).
The lacquer machine according to any one of claims 1 to 14,
The lactation machine,
A decompression tank containing frying oil,
A tofu basket with tofu,
Elevating means for elevating the milk basket in a decompression tank;
Tofu chip manufacturing method comprising a rotating means for rotating the milk basket.
The method of claim 14,
The lifting means,
Head chip manufacturing comprising a lifting motor provided with a drive gear, a transfer screw provided with a driven gear receiving the driving force of the drive gear, and a transfer plate which is screwed with the transfer screw to move up and down along a guide. Way.
16. The method of claim 15,
Wherein,
A deoiling motor coupled to the transfer plate and provided with a driving bevel gear, and a driven bevel gear receiving a driving force of the driving bevel gear, and a rotating shaft coupled to the milk basket.
15. The method of claim 14,
A steam heating unit is formed around the decompression tank, and a steam inlet is communicated with the steam heating unit.

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