KR20160022430A - Preparation Method of Emulsified Tofu - Google Patents

Abstract

Provided is a method for preparing emulsified tofu which comprises the following steps of: (1) mixing and stirring soy milk and gelatin; (2) obtaining a soy milk emulsified liquid by dissolving a plant extract having antimicrobial properties in edible oil, mixing the same with a mixture of soy milk and gelatin, and homogenizing the same; and (3) putting the soy milk emulsified liquid in a packaging container without a compression process, and coagulating the same. The purpose of the present invention is to provide a method for preparing emulsified tofu which can greatly extend the shelf life while reducing the use of chemicals used as a coagulant in the tofu processing process, and enables various color control, and can enhance the shape and flavor.

Description

Preparation Method of Emulsified Tofu < RTI ID = 0.0 >

The present invention relates to a method for producing an emulsified tofu, and more particularly, to a method for manufacturing an emulsified tofu which is capable of dramatically extending the shelf life while reducing the use of a chemical used as a coagulant during the head processing, To an oil-in-water emulsion.

Generally, tofu is produced by extracting water-soluble proteins from soybeans, adding a large amount of calcium chloride, which is a coagulant, through coagulation and compression, and sterilizing by high temperature steam treatment. However, the high-protein tofu has a disadvantage in that the shelf life is usually short within 10 days, and the temperature is maintained within 10 ° C for distribution and sale.

Such conventional methods for producing tofu are disclosed in Korean Patent Laid-Open Publication No. 10-2005-0060630 (soybean milk coagulating food solidified using agar, sodium alginate in soy milk, and its production method), agar and alginic acid soda A method of replacing a chemical coagulant is known and a method of producing a head of various chromaticity using a water-soluble dye as disclosed in Korean Patent Laid-Open No. 10-2008-0071193 (a method for producing a multicolored tofu and a composition thereof) And a method of extending the shelf life by using an antibacterial packaging method.

However, since the chemical coagulant is used as a coagulant in such conventional head manufacturing technology, the tendency to favor natural coagulants is increasing, and the antimicrobial packaging method has a disadvantage in that the cost of production can be increased due to an improvement in the packaging process, It is not enough to significantly extend the shelf life of the product.

Since the tofu products, well-known as complete foods, are currently in the spotlight, the shelf life of the tofu itself is relatively short within 10 days due to the nature of the tofu itself.

In addition, as the lifestyle of modern people changes, the past processed foods are becoming big changes in the form of simple meals substitute or instant food, and as one or double-income households increase, after use (after opening the product) There is a problem that corruption proceeds rapidly within two days.

For this reason, a small-sized unit product is preferred, but there is a problem that a processing process must be improved for such packaging.

Thus, there is a desperate need to develop a process that can extend the shelf life at home, a process that can be variously molded in small packages, and a technology that can improve the reliability of products to consumers.

SUMMARY OF THE INVENTION The present invention has been made in order to solve the problems of the prior art as described above, and its object is to provide a method and apparatus for reducing the use of chemicals used as a coagulant during the processing of tofu, And a method for producing an emulsified tofu which can improve the appearance, shape and flavor of the emulsified tofu.

The technical problem of the present invention as described above is achieved by the following means.

(1) 1) mixing and stirring soy milk and gelatin;

2) dissolving a plant extract having antimicrobial activity in edible oil, mixing with a mixed solution of soybean milk and gelatin, and homogenizing to obtain a soybean milk emulsion; And

3) placing the soybean milk emulsion in a packaging container without squeezing and solidifying;

≪ / RTI >

(2) The method according to (1) above, wherein in step 1)

Wherein the gelatin is added in an amount of 1 to 6% by weight based on the weight of the soy milk and stirred for 10 to 30 minutes while heating at 70 to 80 占 폚.

(3) The method according to (1) above, wherein, in step 2)

Wherein the edible oil is an olive oil, the plant extract is a horseradish extract, and Tween 80 is added as a surfactant to homogenize the oil.

(4) The method according to (1) above, wherein, in step 2)

Wherein a fat-soluble coloring matter or a flavor component is further added.

As described above, according to the present invention, a long shelf life of about 30 days can be secured while preserving the taste and nutrition of the tofu which is a complete food, but also in the case of using an oil-soluble food colorant of various colors, Size and shape, and small-sized tofu can be processed, and it is very useful and effective to enable the seller to generate profits and meet the needs of consumers.

1 is a process flow diagram of an emulsification head according to the present invention.
Fig. 2 is a photograph of a product of an emulsion tofu according to the present invention.

A method for producing an emulsified tofu according to the present invention comprises:

(1) mixing and stirring soy milk and gelatin;

(2) dissolving a plant extract having antimicrobial activity in edible oils, mixing with a mixed solution of soybean milk and gelatin, and homogenizing to obtain a soybean milk emulsion; And

(3) a step of solidifying the soy milk emulsion by placing it in a packaging container without a pressing process.

Hereinafter, the contents of the present invention will be described in more detail with reference to the embodiment shown in FIG.

First, the method for producing an emulsified tofu according to the present invention includes a step of mixing and stirring soy milk and gelatin.

Gelatin is preferably added to the soybean milk in an amount of 1 to 6% (w / v), and it is preferable to stir the gelatin for 10 to 30 minutes while heating at 70 to 80 ° C so that the gelatin is dissolved well and homogeneously mixed with the soybean milk.

Gelatin is a substance obtained by heating collagen, which is a natural protein. Since collagen can not be synthesized in the body, it should be taken directly as food. It should be used to improve bone mineral density, reduce pain in arthritis patients, improve facial wrinkles and skin color, And also acts as a natural coagulant in the present invention.

If the content of gelatin is less than 1% (w / v), the coagulation will not be performed well. If the content exceeds 6% (w / v), the overall sensory characteristics including the texture of tofu .

In a second step, the method for preparing an emulsified tofu according to the present invention comprises dissolving a plant extract having antimicrobial activity in an edible oil and mixing with a mixed solution of the soybean oil and gelatin, followed by homogenization to obtain a soybean milk emulsion.

The edible oil which can be used in the present invention does not require any particular limitation, and for example, vegetable olive oil, soybean oil, sunflower seed oil, cottonseed oil and the like can be used, and preferably olive oil is used.

The plant extract having antimicrobial activity can prevent contamination of harmful bacteria and fungi in the process of manufacturing the tofu or the bean curd after the production of the tofu, thereby providing an effect of extending the shelf life. Such plant extracts do not need to be particularly limited as long as they provide antimicrobial properties. For example, hot water extracts of various plants such as wasp extract, horseradish extract, gugija extract, and wild ginseng extract, ethanol or alcohol extract . Preferably, horseradish extract having better antimicrobial activity and good effect on sensory and storage properties is used.

The amount of the antibacterial extract is preferably 1 to 5% (w / w) based on the weight of the edible oil, and the edible oil is added to the soymilk solution in which the heated gelatin is dissolved in an amount of 1 to 10% v).

Each raw material is mixed and homogenized in an oil-in-water (O / W) form for 5 to 10 minutes using a high-speed homogenizer as described above. A surfactant may be further added to stabilize the emulsion, and preferably 0.1 to 5% (w / v), preferably 3% (w / v) Tween 80 is added. The addition of Tween 80 at 3% (w / v) provides good elasticity and smoothness without surface roughness.

Preferably, a fat-soluble coloring matter or a flavoring ingredient may be further added to the composition of the soybean milk emulsion. This makes it possible to control the color of the final tofu in accordance with the preference of the consumer. The flavor ingredient imparts a variety of flavors to consumers in addition to the monotonous taste of traditional tofu, And the consumption of tofu can be promoted.

Examples of the fat-soluble pigment include, but are not limited to, astaxanthin, lycopene, chlorophyll (chlorophyll), and the like. Examples of the flavor component include lemon flavor and banana flavor. The fat-soluble coloring matter and flavor components are preferably added in an amount of 0.1 to 3% (w / v), preferably 1 to 2% (w / v), respectively, so as to provide a desired color or flavor.

The method of manufacturing the emulsified tofu according to the present invention is a third step, and includes a step of putting the soymilk emulsion as described above into a packaging container without pressing. According to the present invention, there is no need for a separate pressing process, and a separate chemical coagulant need not be added for solidification. Therefore, it is possible to solidify the bean curd by simply putting it in a packaging container having a certain shape and cooling it at room temperature.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood, however, that these examples are provided so that the scope of the present invention is not limited thereto.

[Example 1]

Soy milk and gelatin mixed raw materials were prepared and homogenized using a high speed homogenizer. Then, 3% (w / v) of gelatin was mixed with 200 ml of soybean milk and stirred for 10 minutes while heating at 70 ° C. 5% (w / w, based on the weight of the olive oil) was dissolved in olive oil and 4% (w / v) was mixed with the soy milk solution in which the heated gelatin was dissolved. Then, Tween 80 3% (w / v) was added as a surfactant, processed into a homogeneous soymilk emulsion in oil-in-water (O / W) form for 5 minutes using a high-speed homogenizer, The emulsions were packed in packaging containers of various sizes and shapes without compression process, and stored in a refrigerator at 10 ° C for solidification (see FIG. 2).

[Example 2]

Soy milk and gelatin mixed raw materials were prepared and homogenized using a high speed homogenizer. Then, 6% (w / v) of gelatin was added to soybean milk and stirred for 10 minutes while heating at 70 ° C. The olive oil was prepared by dissolving horseradish extract 5% (w / w, based on the weight of the olive oil) and fat-soluble pigment astatanthin 1% (w / w, based on the weight of the olive oil) (4% w / v). Then, Tween 80 3% (w / v) was added as a surfactant, processed into a homogeneous soymilk emulsion in oil-in-water (O / W) form for 5 minutes using a high-speed homogenizer, The emulsions were put into packing containers of various sizes and shapes without compression process and stored in a refrigerator at 10 ℃ for solidification.

[Example 3]

Soy milk and gelatin mixed raw materials were prepared and homogenized using a high speed homogenizer. Then, 3% (w / v) of gelatin was added to soybean milk and stirred for 10 minutes while heating at 70 ° C. (W / w, based on the weight of the olive oil), 1% (w / w) of a lipophilic coloring agent astaxanthin, 1% , Based on the weight of the olive oil) was dissolved and mixed with 4% (w / v) of the soy milk solution in which the heated gelatin was dissolved. Then, Tween 80 3% (w / v) was added as a surfactant, processed into a homogeneous soymilk emulsion in oil-in-water (O / W) form for 5 minutes using a high-speed homogenizer, The emulsions were put into packing containers of various sizes and shapes without compression process and stored in a refrigerator at 10 ℃ for solidification.

[Example 4]

An emulsified tofu was prepared in the same manner as in Example 1, except that 1% (w / v) of lycopene was added as a natural pigment.

[Example 5]

An emulsified tofu was prepared in the same manner as in Example 1 except that 1% (w / v) of chlorophyll was added as a natural coloring matter.

[Example 6]

An emulsified tofu was prepared in the same manner as in Example 1 except that 1% (w / v) of banana flavor was added as a flavor ingredient.

[Example 7]

An emulsified tofu was prepared in the same manner as in Example 2, except that lycopene 1% (w / v) was further added as a natural pigment.

[Example 8]

An emulsified tofu was prepared in the same manner as in Example 2 except that 1% (w / v) of chlorophyll was further added as a natural coloring matter.

[Example 9]

An emulsified tofu was prepared in the same manner as in Example 3, except that lycopene 1% (w / v) was further added as a natural pigment.

[Example 10]

An emulsified tofu was prepared in the same manner as in Example 3 except that 1% (w / v) of chlorophyll was further added as a natural coloring matter.

[Experimental Example 1]

The sensory evaluation results of the emulsified tofu prepared according to Examples 1 to 10 were evaluated by 5-point scaling method for each sample of 30 samples with good taste. The results are shown in Table 1 below. (Commercial tofu with a chemical coagulant).

Quality characteristics division color flavor Scent Overall likelihood 30 days
Conservation characteristics Example 1 4.0 4.5 4.5 4.5 ◎ Example 2 4.6 4.5 4.5 4.6 ◎ Example 3 4.6 4.8 4.9 4.8 ◎ Example 4 4.6 4.5 4.5 4.6 ◎ Example 5 4.6 4.5 4.5 4.6 ◎ Example 6 4.6 4.8 4.9 4.8 ◎ Example 7 4.6 4.6 4.6 4.6 ◎ Example 8 4.6 4.6 4.6 4.6 ◎ Example 9 4.6 4.8 4.9 4.8 ◎ Example 10 4.6 4.8 4.9 4.8 ◎ Comparative Example 3.8 4.0 3.6 3.8 ×

1. Very bad. 2. It is bad. 3. It is normal. 4. Good. 5. Very good.

◎: No corruption, ×: Corruption

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it will be understood by those of ordinary skill in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. It can be understood that

Claims (4)

(1) mixing and stirring soy milk and gelatin;
(2) dissolving a plant extract having antimicrobial activity in edible oils, mixing with a mixed solution of soybean milk and gelatin, and homogenizing to obtain a soybean milk emulsion; And
(3) solidifying the soybean milk emulsion by placing it in a packaging container without a pressing process;
≪ / RTI > 2. The method of claim 1, wherein in step (1)
Wherein gelatin is added to soybean milk in an amount of 1 to 6% (w / v), and the mixture is stirred for 10 to 30 minutes while heating at 70 to 80 占 폚. 2. The method according to claim 1, wherein, in step (2)
Wherein the edible oil is an olive oil, the plant extract is a horseradish extract, and Tween 80 is added as a surfactant to homogenize the oil. 2. The method according to claim 1, wherein, in step (2)
Wherein a fat-soluble coloring matter or a flavor component is further added.

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