KR20150111773A - Manufacturing method of Tofu containing strawberry and Tofu containing strawberry - Google Patents

Abstract

The present invention relates to a method for producing strawberry tofu, and strawberry tofu. The strawberry tofu according to the present invention is produced by adding strawberry powder, beet powder, natural crystal fructose, powder vinegar, and a coagulant in soy milk. Nutrition of strawberries can be added in the strawberry tofu according to the present invention, and the strawberry tofu has high antioxidant activity. Moreover, by means of beet powder, natural crystal fructose, and powder vinegar, strawberry tofu having the reduced number of microorganisms can be produced, and storage is also improved.

Description

Preparation method of strawberry tofu and production method of strawberry tofu [

The present invention relates to a method for producing strawberry tofu, and more particularly to a method for producing strawberry tofu. More specifically, 900-1000 parts by weight of water is added to 100 parts by weight of soybean powder, stirred, heated and filtered to produce soybean milk. To 55 ° C to add strawberry powder, stirring the mixture, adding natural crystalline fructose, powdered vinegar and coagulant to soy milk, stirring the mixture, forming the straw into a mold, coagulating, cooling and packing the strawberry tofu, It is about tofu.

Tofu is relatively easy to cook and the price is cheap, so it is popular as a no-load food. Tofu has a digestibility of 95% or more and is well harmonized with other foods. Soybean, which is the main ingredient of tofu, contains a lot of high quality protein, and it is not inferior in terms of nutrition. In addition to protein, it contains a lot of fat and amino acid. Fatty acid contained in soy is an unsaturated fatty acid which removes cholesterol and is effective for the prevention and treatment of various diseases such as heart disease, obesity, arteriosclerosis and hypertension.

In addition, tofu can be used variously as a food material. The packaged tofu market is steadily increasing every year, and various tofu are being developed with consumers' expectation of safe food. As a part of such development, tofu added with various ingredients has been developed in order to enhance nutritional composition. In this connection, in Japanese Patent Laid-Open No. 2001-0000762, tofu containing a vegetable ingredient such as spinach and onion in addition to soybean has been disclosed . However, adding fruits to tofu in addition to vegetables is difficult to develop due to the acidity and flavor inherent in fruits.

Therefore, there is a need for a manufacturing method of tofu which can take various nutrients of fruits in addition to protein, while improving the taste and flavor of tofu.

In addition, since the nutrients containing fruits are destroyed much in the processing step, a method of manufacturing the tofu which is capable of minimizing the loss of nutrients while preserving the tofu and improving the shelf life is required.

Patent Document 1: Korean Patent Publication No. 2001-0000762 (published on 2001.01.05)

An object of the present invention is to provide a method for producing strawberry tofu which contains nutrients of strawberry in addition to protein and has improved taste and flavor, and a strawberry tofu produced by the method.

It is an object of the present invention to provide a method for manufacturing a strawberry tofu having enhanced antioxidative activity and microbiological stability by minimizing the loss of nutrients of strawberry during processing of tofu, and a strawberry tofu produced by the method.

In order to achieve the above object, the method for producing strawberry tofu according to an embodiment of the present invention comprises adding 900 to 1000 parts by weight of water to 100 parts by weight of soybean powder, stirring, heating and then filtering to produce soybean milk, Stirring the mixture with natural fruit fructose added to the soy milk, stirring the mixture with powdered vinegar and coagulant to the soy milk, adding soy milk to the mold and solidifying And cooling and packing the coagulated soymilk.

The method of manufacturing a strawberry tofu according to another embodiment of the present invention may further include adding bit powder after adding soybean powder and stirring the soymilk at 45 to 55 ° C.

The strawberry powder, the bit powder, the natural crystalline fructose, the powdered vinegar, and the coagulant may be used in an amount of 3.4 to 4.5 parts by weight of strawberry powder, 1 to 1.2 parts by weight of bit powder, 2.65 to 2.85 parts by weight of natural fructose, 0.03 to 0.05 part by weight of powdered vinegar, and 0.7 to 0.9 part by weight of a coagulant.

In another method of manufacturing a strawberry tofu according to another embodiment of the present invention, the strawberry powder may be a lyophilized strawberry powder.

The strawberry tofu according to an embodiment of the present invention can be produced by a method of manufacturing a strawberry tofu.

The strawberry tofu produced by the process for producing strawberry tofu of the present invention contains nutrients of strawberry, but has a good taste and flavor.

The strawberry tofu produced by the process for producing strawberry tofu of the present invention minimizes nutrition loss of strawberry and thus has high antioxidative activity and effectively removes microorganisms during the production process, thereby improving microbiological stability and storage stability.

1 is a flow chart of a method of manufacturing a strawberry tofu according to an embodiment of the present invention.
2 is a graph showing the antioxidative activity of strawberry tofu according to an embodiment of the present invention.
3 is a graph showing the number of microorganisms according to the storage period of the strawberry head according to the embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. Note that, in the drawings, the same components are denoted by the same reference symbols as possible. Further, the detailed description of known functions and configurations that may obscure the gist of the present invention will be omitted. For the same reason, some of the components in the drawings are exaggerated, omitted, or schematically illustrated.

1 is a flow chart of a method of manufacturing a strawberry tofu according to an embodiment of the present invention.

As shown in FIG. 1, 900-1100 parts by weight of water is added to 100 parts by weight of soybean powder to produce a strawberry tofu according to an embodiment of the present invention, stirred, heated and filtered to produce soybean milk (S1100). Soybean powder is made by finely pulverizing soybeans at a particle size of about 300 mesh. Specifically, soybeans which are thin and clean, yellowish, glossy and elliptical on the surface are selected, and foreign matters on the surface of the soybeans are removed, and the soybean lobes are separated from the shells. The peeled soybean pellets are dried to remove moisture and made into fine powder using a pulverizer. The particle size of the powder is just 300mesh, and the particles can be finely pulverized several times. Fine pulverization of the soybean can facilitate the extraction of the protein. Soybeans contain proteins, lipids, polysaccharides, and are called proteins. In this embodiment, soybean meal is pulverized to produce soybean powder, but commercially available soybean powder may also be used.

900 to 1100 parts by weight, preferably 1000 parts by weight, of water are added to 100 parts by weight of the soybean powder, and the mixture is stirred evenly. If the soybean flour is well loosened, heat the soybean solution at 90 ° C or higher for 20 minutes. Soy protein is readily soluble in hot water and 86% of the total protein is extracted by hot water. The heating temperature is preferably 90 to 100 占 폚. The protein is dissolved by heating and the fishy bean is removed. When the soy milk is heated, it is filtered to remove the beans. The heated soymilk can be passed through a filter to separate the bean jam. Separating the soybean milk at a sufficiently high temperature is difficult because it is difficult to separate the soybean milk when the temperature of the ground soybean is lowered.

Next, the soybean milk is heated to 45 to 55 DEG C, and then the strawberry powder is added and stirred (S1200). The strawberry powder may be a lyophilized strawberry powder, and the particle size is preferably 300mesh. Strawberry is rich in vitamin C content and contains various antioxidants such as quercetin, caffeic acid, ferulic acid, and flavonol. Strawberries are easily denatured by the phenolic compounds during processing. Accordingly, in order to minimize the loss of nutrients of the strawberry, the strawberry powder is prepared by freeze-drying.

Freeze-drying is a method in which a raw material is rapidly frozen at a temperature of -40 ° C or lower, and then a low-temperature heat is applied stepwise in a vacuum to sublimate solid ice to dry it. When strawberry is lyophilized, water is removed by sublimation in the frozen state, so non-enzymatic browning and protein denaturation hardly occur.

To prepare the strawberry powder, firstly, the strawberry is cleanly washed and cut to a thickness of 5 mm or less. The cut strawberries are placed in a freeze-drying apparatus, and the temperature is lowered to -40 캜 or less while maintaining the pressure at 10 mmHg or lower, and the resultant is rapidly frozen. Next, the temperature is gradually raised to allow the water to sublimate. While the temperature is changing, the vacuum state, that is, the low pressure state is maintained so that the sublimation is performed well. The temperature was slowly raised from -40 ° C to -20 ° C for 4 hours, then from -20 ° C to 0 ° C for the next 4 hours, from 0 ° C to 20 ° C for the next 4 hours, from 20 ° C to 40 ° C So that sublimation and drying are performed. When the temperature reaches 40 캜, it is dried at a temperature of 40 캜 for one day to allow the remaining water to flow.

When the cut strawberry is dried, the dry strawberry is finely pulverized using a pulverizer. A hammer mill, a roller mill, a ball mill, an attrition mill, and an air-flow type mill may be used as the pulverizing apparatus. The dried strawberries can be pulverized to a size of 280 to 320 meshes, that is, about 50 to 120 mu m by the pulverizer. The finely pulverized strawberry powder may be passed through a sieve or a classifier to use only a strawberry powder having a particle size of 100 mu m or less.

Although the lyophilized strawberry powder is used in the present embodiment, strawberry powder prepared by various methods can be used, and a commercially available strawberry powder can be used. Keep the temperature of soy milk at 45 ~ 55 ℃ and stir for 10 ~ 20 minutes. The strawberry powder is preferably added in a ratio of 3.4 to 4.5 parts by weight, preferably 4 parts by weight, based on 100 parts by weight of the soy milk solution.

After the step of adding the strawberry powder to the soy milk, the bit powder is added and stirred (S1300). Beet is a purple root vegetable which contains various components such as polysaccharides galactans, pectin, amino acids such as asparagine and glutamine, organic acids and oligosaccharides.

It contains a lot of iron, so it produces red blood cells, helps to prevent anemia, protects the liver and has an anticancer effect. In addition, there are effects of preventing or alleviating complications in blood glucose lowering and diabetes, therapeutic effect of pain and inflammation, protective effect against influenza infection, anticancer effect and herpes virus. In addition, the beet has an effect of inhibiting the growth of microorganisms, thereby enhancing microbial stability and enhancing storage stability.

The bit is cut to a small size, dried, and finely pulverized to produce a bit powder. Freeze-drying may be used, but not limited thereto, in the same manner as the method for producing strawberry powder by drying the beet.

1 to 1.2 parts by weight, preferably 1.12 parts by weight of bit powder is added to 100 parts by weight of soy milk solution.

After that, the natural crystalline fructose is added to the soy milk and stirred (S1400). Natural crystalline fructose is a sweetening ingredient contained in fruits and vegetables. It has high sweetness, low water activity, flavor enhancement, and blood sugar control, as well as a rapid energy supply in the body. Since the natural crystalline fructose has high osmotic pressure and low water activity, it suppresses the growth of microorganisms in the prepared tofu and prevents the decay, and generally prolongs the storage period of the tofu with short storage period.

2.65 to 2.85 parts by weight, preferably 2.8 parts by weight, of natural fructose is added to 100 parts by weight of soybean milk. Stir so that the natural crystalline fructose is dissolved well in the soy milk. The stirring time can be within 10 minutes.

Powdered vinegar and a coagulant are added to soybean milk and stirred (S1500). Powdered vinegar is made by spraying vinegar made by brewing method or concentrated vinegar into soluble carbohydrate and then adsorbing it or neutralizing it with base to make salt and blending nonvolatile organic acids, fragrance and seasoning materials. When it is dissolved with water, do. Vinegar is added to soy milk to prevent corruption. Vinegar has a distinctive sourness and flavor, but it is volatile and sour taste and aroma are volatilized during the manufacturing process of tofu.

On the other hand, soy mineral is added as a coagulant. Soy minerals are coagulants that coagulate soymilk and contain various minerals such as magnesium chloride, calcium, potassium, and sodium to coagulate proteins contained in soy milk.

0.03 to 0.05 part by weight of powdered vinegar is added to 100 parts by weight of soybean milk, and 0.04 part by weight of powdered vinegar and 0.8 part by weight of a coagulant are added to 0.7 to 0.9 part by weight, preferably 100 parts by weight, Stir to mix well. The stirring time should be within 10 minutes.

Next, the soybean milk is put in a mold and solidified (S1600). Add the coagulant and stir the soymilk into the mold. The soymilk in the mold is allowed to solidify at 50 ° C for 20 to 25 minutes. The coagulated tofu may be squeezed to remove more of the excess moisture.

When soymilk is solidified, the solidified tofu is cooled and packed in a packaging container (S1700). The tofu is hermetically packaged and distributed.

In order to investigate the color, flavor, texture, and overall acceptability according to the content of the strawberry powder added to the strawberry tofu according to the present invention, 10 sensory tests were conducted in which the content of the strawberry powder was varied. The proportion of the strawberry powder added to 100 parts by weight of soy milk is as follows.

Example The addition amount of the strawberry powder to 100 parts by weight of soy milk Example 1 1.19 parts by weight Example 2 1.52 parts by weight Example 3 1.85 parts by weight Example 4 2.18 parts by weight Example 5 2.50 parts by weight Example 6 2.83 parts by weight Example 7 3.15 parts by weight Example 8 3.48 parts by weight Example 9 3.81 parts by weight Example 10 4.13 parts by weight

In the sensory test, strawberry tofu prepared by the methods described in Examples 1 to 10 was randomly arranged and blind tested. The sensory test personnel consisted of 20 students, 10 ~ 40 students and workers. The sensory test agents were asked to evaluate between 1 and 10 points for each evaluation item. It means that the taste is worse and the evaluation is worse toward 1 point. The sensory test results are shown in Tables 2 and 3.

color Flavor Texture Overall likelihood Example 1 4.8 3.9 3.6 3.4 Example 2 5.2 4.2 3.8 4.1 Example 3 5.0 4.0 3.9 4.1 Example 4 3.9 3.3 4.1 4.0 Example 5 4.6 3.5 4.1 4.0 Example 6 4.9 6.9 6.1 6.4 Example 7 5.6 5.8 5.4 5.6 Example 8 6.0 6.2 6.0 6.0 Example 9 7.0 5.4 6.4 6.6 Example 10 6.0 6.2 5.8 6.6

As shown in Tables 2 and 3, in the evaluation of color, Example 9 was evaluated as the best (average value 7.0), and the score was lower as the content of strawberry powder was smaller. On the other hand, when 4.13 parts by weight or more of strawberry powder was added to 100 parts by weight of soybean milk, the score for color was lowered (Example 10, mean value 6.0).

In the evaluation of the flavor, the score of Example 6 was the highest, and those of Examples 8 and 9 were the next highest (average 6.2, 6.2).

In the evaluation of texture, Example 9 had the highest average value of 6.4, and Examples 8 and 10 were the next highest (average 6.0, 5.8).

For the overall acceptability, Examples 9 and 10 had the best evaluation with an average value of 6.6, and overall acceptability increased as the overall content of berries increased.

The higher the content of the strawberry powder in the strawberry tofu, the better the color, the texture, and the overall acceptability, and the inventive example 9 according to the embodiment of the present invention is evaluated comprehensively.

2 is a graph showing antioxidant activity of strawberry tofu according to an embodiment of the present invention.

DPPH radical scavenging activity was measured to investigate antioxidant activity of strawberry curd. The DPPH method is the oldest indirect measure of antioxidant activity and was first devised in the 1950s. This method has been designed to measure H-donors in nature, but has since been used to measure the antioxidant capacity of phenolic substances and foods. The DPPH method is based on the principle that the stable free radical, 2,2-diphenyl-1-picryl-hydrazyl (DPPH), reacts with a hydrogen donor (H-donor) including phenolic compounds. DPPH contains a stable radical in the molecule, but when it comes into contact with antioxidant substances such as sulfur-containing amino acids such as cysteine and glutathione, and polyhydroxy aromatic compounds such as ascorbate, tocopherol, hydroquinone and pyrogallol, DPPH is reduced to a stable compound It becomes yellowish. The extent of this reaction depends on the hydrogen donating ability of the antioxidant. %, The antioxidant activity is determined to be higher.

For the experiment, 4 mL of DPPH (1,1-diphenyl-2-picryl-hydrazyl) methanol solution (4 mg / 100 mL) was uniformly mixed with 0.1 mL of the sample prepared by extracting general tofu and strawberry tofu with ethanol, And then allowed to stand at room temperature for 30 minutes and then measured with a UV / Vis-spectrophotometer (Shimadzu Co., Japan) at 517 nm. Each sample was repeated three times and averaged.

*% DPPH radical scavenging activity = [(A _control- A _sample / A _control ) 100]

A _control : Reaction absorbance of ABTS reagent and Blank

A _sample : Reaction Absorbance of ABTS Reagent and Sample

As shown in FIG. 2, DPPH radical scavenging activity was measured to examine the antioxidative activity of strawberry tofu. As a result, the antioxidative activity of the control group was almost 2% due to the radical scavenging activity. However, the antioxidant activity of strawberry tofu was significantly increased to 57.2%. As a result of the experiment, it was confirmed that the antioxidative activity of the strawberry tofu prepared according to the production method of the present invention is greatly enhanced.

3 is a graph showing the number of microorganisms according to the storage period of the strawberry tofu according to the embodiment of the present invention.

To measure the change of the number of microorganisms according to the storage period of the strawberry tofu according to the present invention, the number of microorganisms was measured and compared with that of the ordinary tofu and the strawberry tofu at room temperature for 7 days. First, the tofu and strawberry tofu prepared by general methods were prepared, and the number of initial microorganisms was measured, and the number of bacteria in the tofu samples on day 1, day 3 and day 7 was measured. The general bacterial count of tofu samples was analyzed using the AOAC method (AOAC, 1990). 100 ml of distilled water was added to 10 g of each of the prepared control tofu and strawberry tofu samples, and 1 ml of the homogenized filtrate was extracted for 3 minutes, and 9 ml of distilled water was added to dilute the solution. 1 mL of each sample was extracted and inoculated into aerobic bacteria petrifilm (3M, U.S.A). The inoculated medium was cultured in a general incubator at 35 ° C for 48 hours, and the colony counted and the colony forming units (CFU / g) per sample were expressed as log values.

As a result, the number of microorganisms in the strawberry tofu was reduced to 4.3 log CFU / g (2.17 × 10 ⁴ ) in the control group and 3.5 log CFU / g (3.15 × 10 ³ ) in the strawberry tofu. In the case of the even during storage control group Day 1 4.8 logCFU / g (6.30 × 10 4), 3 days 5.3 logCFU / g (1.98 × 10 5), a large width to 7 days 7.7 logCFU / g (4.50 × 10 7) (4.40 × 10 ³ ) on the first day, 3.6 log CFU / g (4.30 × 10 ³ ) on the ^third day and 3.7 log CFU / g (5.00 × 10 ³ ) on the seventh day in the strawberry tofu It can be seen that it did not increase greatly.

As shown in Table 4, the number of microorganisms in the strawberry tofu according to the present invention is considerably smaller than the number of microorganisms in the same period.

In particular, the number of normal bacteria was 7.7 log CFU / g (4.50 × 10 ⁷ ) in the control group on the seventh day, and 3.7 log CFU / g (5.00 × 10 ³ ) in the strawberry tofu.

Meanwhile, as shown in FIG. 3, in the growth rate of the number of microorganisms, the growth rate of the number of microorganisms in the tofu of the control group was 79%, while that of the strawberry tofu according to the present invention was 5.7%. As a result, the storage stability of the strawberry tofu was higher than that of the control tofu.

The method for producing strawberry tofu according to the present invention and the strawberry tofu have high antioxidative activity by using lyophilized strawberry and can effectively inhibit the number of microorganisms by adding bit powder, natural crystalline fructose and powdered vinegar.

[Example]

The manufacturing process of the strawberry tofu according to the method of manufacturing the strawberry tofu described above will be described in more detail with reference to concrete examples.

1000 parts by weight of water is added to 100 parts by weight of soybean powder to prepare a strawberry tofu, and the mixture is stirred evenly. The particle size of the soybean powder is preferably about 300 mesh. If the soybean flour is well loosened, heat the soybean solution at 90 ° C or higher for 20 minutes. The heated soymilk is filtered with a filter to remove the beans.

Next, the soybean milk is heated to 45 to 55 DEG C, 4 parts by weight of strawberry powder is added to 100 parts by weight of the soybean milk, and the mixture is stirred. The soybean milk was kept at 50 캜 and stirred for 20 minutes. The strawberry powder is prepared by lyophilization. First, the strawberry is cleanly cleaned, cut into a thickness of 5 mm or less, placed in a freeze-drying apparatus, and the temperature is lowered to -40 캜 or less while keeping the pressure at 10 mmHg or less. Next, the temperature was slowly raised from -40 ° C to -20 ° C for 4 hours while maintaining the low pressure, and the temperature was changed from -20 ° C to 0 ° C for the next 4 hours, from 0 ° C to 20 ° C for the next 4 hours, The temperature is slowly raised from 20 [deg.] C to 40 [deg.] C for a period of time to allow sublimation and drying. When the temperature reaches 40 캜, it is dried at a temperature of 40 캜 for one day to allow the remaining water to flow. The dried strawberry is finely pulverized at 300 mesh using a pulverizer.

1.12 parts by weight of bitumen powder is added to 100 parts by weight of the soybean milk powder. Stirring is carried out while stirring well. Then, 2.8 parts by weight of natural fructose is added to 100 parts by weight of soybean milk and stirred. The agitation time can be within 10 minutes at each step.

Powdered vinegar and soy mineral are added to soy milk and stirred. 0.04 parts by weight of powdered vinegar and 0.8 parts by weight of soybean mineral were added to 100 parts by weight of soybean milk. Put soy milk in a mold and let it solidify. Soy milk is solidified by soy minerals. Cool the frozen tofu and pack it in the packaging container.

The strawberry tofu according to the embodiment of the present invention can add a nutritive component of strawberry in addition to the protein and has a high antioxidant activity. In addition, bitumen powder, natural crystalline fructose, and powdered vinegar reduce the number of microorganisms and improve storage stability.

It should be noted that the embodiments of the present invention disclosed in the present specification and drawings are only illustrative of the present invention in order to facilitate description of the present invention and to facilitate understanding of the present invention and are not intended to limit the scope of the present invention. It will be apparent to those skilled in the art that other modifications based on the technical idea of the present invention are possible in addition to the embodiments disclosed herein.

Claims (5)

Adding 900 to 1100 parts by weight of water to 100 parts by weight of soybean powder, stirring, heating, and then filtering to produce soybean milk;
Heating the soybean milk to 45 to 55 DEG C, adding strawberry powder and stirring;
Adding natural crystalline fructose to the soybean milk and stirring the mixture;
Adding powdered vinegar and a coagulant to the soybean milk and stirring;
Placing the soybean milk in a mold and solidifying it; And
And cooling and packing the coagulated soymilk. ≪ RTI ID = 0.0 > 11. < / RTI > The method according to claim 1,
Further comprising the step of adding and stirring the bitumen after the step of heating the soybean milk to 45 to 55 캜 and then adding and stirring the strawberry powder. 3. The method of claim 2,
Wherein the strawberry powder, the bit powder, the natural crystal fructus, the powdered vinegar, and the coagulant are mixed with a mixture of 3.4 to 4.5 parts by weight of strawberry powder, 1 to 1.2 parts by weight of bitter powder, 2.65 to 2.85 parts by weight of natural crystalline fructose, 0.03 to 0.05 part by weight of powdered vinegar, and 0.7 to 0.9 part by weight of a coagulant. 4. The method according to any one of claims 1 to 3,
Wherein the strawberry powder is a lyophilized strawberry powder. A strawberry tofu produced by the method according to claim 4.

Images