KR20160047043A - Kimchi Tofu power and method for producing thereof - Google Patents

Abstract

The present invention relates to Kimchi tofu powder and a method of preparing the same. More specifically, the method of preparing Kimchi tofu powder comprises: a step of preparing a tofu liquid to allow damaged tofu to be 1-10 wt% of a solid content by adding water thereinto; a step of mixing by adding a Kimchi liquid, dextrin, and water to the prepared tofu liquid; and a step of spraying and drying the mixed liquid to make powder. The present invention has the advantages of creating an added value by using damaged tofu without merchantability, is capable of easily storing and distributing by improving the preservation of tofu, has excellent nutritional values and flavors, and can be used as seasoned additives of various food.

Description

{Kimchi Tofu Powder and Method for Producing the same}

The present invention relates to a kimchi tofu powder and a method of preparing the same, and more particularly, to a method for producing a tofu powder using an abandoned tofu powder, wherein the kimchi broth is added together to provide a kimchi tofu powder having excellent storability and processability, Tofu powder.

Soy is a nutritious food with high nutritional and functional value, low in saturated fatty acids, high in unsaturated fatty acids, and free of cholesterol, which can control dietary fat intake and reduce adult diseases.

The protein of soybean has an excellent nutritional value among vegetable proteins, and has unique characteristics such as solubility, emulsifying property, gelation property and foaming property, and thus is an ingredient easily added to food. Therefore, the protein of soybean is popular as a substitute food of animal protein, and it is widely used as snack or beverage.

On the other hand, tofu, which is a representative food produced by soybeans, is a processed food which has been edible as a protein source in Korea, China, Japan, etc., and the content of essential amino acid, which is trivial in comparison with other processed foods, It is a good food for metabolism and growth.

However, since the tofu contains a large amount of water, the shelf life is poor and storage and distribution are difficult. In addition, since the water content is high, it is difficult to control and store moisture and solids in a large-scale processing process, and many phage tofu collapsed or deformed due to physical impact during the processing and packaging process, .

Therefore, in order to solve the above-mentioned problem of preservability, a method of sterilizing the tofu at high temperature or adding an additive such as anti-decay enzyme or preservative has been proposed. The method of sterilizing the tofu at high temperature, however, There is a disadvantage that it destroys nutritional ingredients, and the method of adding additives such as preservatives may deteriorate the taste of tofu and may harm the health of the consumers. In addition, these methods have disadvantages in that a large amount of phage tofu is still produced during processing and packaging, and therefore all of these methods must be discarded.

As another proposal, there has been proposed a method of producing a liquid tofu or a powdered tofu using a soy flour powder. For example, Korean Patent Laid-Open No. 10-2013-0029297 discloses a method for producing soy flour using soy flour, Tofu or powdered tofu 'was proposed. In the above prior art, the raw soybean powder pulverized at a temperature of 35 ° C or less is introduced into a mixer, and a soybean liquified liquor extract or purified water is further added and stirred to produce a raw material fluid; A second step of cooling the raw material fluid at a temperature of about 95 to 120 ° C to produce a second raw material fluid; And a third step of charging and filling the cooled second raw material liquid with a small amount of a silver sulfate powder, a coagulant, and a red ginseng Bacillus mycelium, thereby improving functionality and color and enhancing shelf life.

However, such liquid tofu still has poor storage stability and limited intake. The powdered tofu dried with liquid tofu has a disadvantage in that its flavor is poor due to strong turmeric components.

KR 10-2013-0029297 A

Accordingly, the present invention has been made to overcome all the problems of the conventional tofu, and it has been found that by manufacturing the powdered tofu using the discarded tofu, the added value can be created through the waste material and the tofu can be easily circulated and stored .

In addition, when the powdered tofu is prepared, the kimchi soup is further added to improve the taste and color of the powdered tofu, so that even if the powdered tofu is ingested as it is without any separate cooking process, And it is aimed that the taste of each food is well matched even when it is added to various foods as an additive.

In order to attain the above object, the present invention provides a method for preparing a kimchi tofu powder, comprising the steps of: preparing a tofu liquid having a solid content of 1 to 10 wt% by adding water to a tofu head; Adding dextrin and water to the mixture, and spraying and drying the mixed mixture.

The step of adding kimchi juice, dextrin and water to the prepared tofu juice comprises adding 25 to 35% by weight of kimchi juice, 15 to 25% by weight of dextrin and 25 to 55% by weight of water to 5 to 15% % Of the total weight of the composition.

The step of spraying and pulverizing the mixed liquor is characterized in that the inlet temperature of the air is 120 to 150 ° C, the air flow rate is 0.65 to 0.85 m 3 / min, and the spray pressure is 5 to 15 kPa.

The particle size of the powdered powdered bean is 1 to 20 mu m.

In addition, the kimchi tofu powder according to the present invention may be prepared by mixing 1 to 10% by weight of a tofu liquid, dextrin, kimchi juice and water, .

And the kimchi head powder is used as an additive of kimchi.

According to the present invention, it is possible to create value-added by utilizing the tofu which is free of merchandise, and the preservability of tofu is improved, so that it is easy to store and distribute, and its nutritional value and flavor are more excellent, It is possible to use it as a mobile phone.

1 is a manufacturing process diagram of the present invention.

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

Conventional tofu has a high moisture content and poor shelf life, and thus has difficulty in distribution and storage. In addition, the tofu often breaks its shape during processing and packaging. Most of the broken tofu, that is, the tofu, is discarded without being reused.

Therefore, in order to prevent the preservation of the tofu and the waste of resources due to the tofu head, the powdered tofu is prepared using the tofu tofu. For the flavor, color, nutritional value and usability as a food additive, Is added.

Hereinafter, a method for producing the kimchi head powder according to the present invention will be described in detail with reference to FIG.

The method for producing a kimchi tofu powder according to the present invention comprises the steps of: preparing a tofu liquid having a solid content of 1 to 10% by weight by adding water to a tofu head; and adding kimchi juice, dextrin and water to the prepared tofu And a step of spray-drying and mixing the mixed mixed liquid. The method will be described in detail.

Water is added to the phage tofu to prepare a tofu solution having a solid content of 1 to 10% by weight.

First, water is added to the phage tofu to prepare a tofu solution. In this case, the tofu tofu means that the shape is collapsed or deformed due to a physical impact during the processing and packaging process of the tofu, and it is necessary to use only those that can not be commercialized by a simple physical shock that has no hygienic or microbiological problems It is natural.

If the content of the solid content is too small, the taste and nutritional characteristics unique to the tofu become insufficient. When the content of the solid content is too high, the crushed phage tofu is dissolved in water and This is because it is difficult to sufficiently homogenize and spray-drying, which is a post-process, is not easily carried out. Most preferably, the solid content is 4 wt%.

Here, the method of producing the soybean curd liquor is to pulverize the tofu head using a blender and disperse it in water to prepare a dispersion. At this time, the rotation speed of the blender is not limited, and the grasping head is finely pulverized and uniformly dispersed in water only by pulverizing with a blender for 10 to 30 minutes. As the blender, various kinds of blender can be used, and the kind of the blender is not limited.

Adding kimchi juice, dextrin and water to the prepared tofu liquid.

Next, when the tofu liquid is prepared, the mixture is further added with kimchi juice, dextrin and water. The powdered tofu made from the kimchi juice is seasoned to improve its taste, and its color is also excellent. In addition, when the kimchi juice is added, the nutrients of the powdered tofu become richer due to the enzyme contained in the kimchi juice, and the taste of the food is more favorable when added to various foods as a food additive. At this time, various types of kimchi broth such as Aji Kimchi, Deli Kimchi, Bonggak Kimchi, Kakdugi Kimchi can be used as the Kimchi broth. However, when using kimchi soup of white kimchi or water kimchi, it is not possible to give color to kimchi tofu powder.

The dextrin facilitates binding of tofu juice, kimchi juice, and the like, so that the kimchi juice in the tofu powder is uniformly dispersed and mixed to be powdered. That is, it is difficult to solidify the tofu powder and the kimchi juice prepared when the dextrin is not added. In addition, the water dissolves dextrin to allow smooth mixing with the tofu juice and kimchi juice, and the spray-drying process as a post-process is also smoothly performed.

At this time, the mixing ratio of the tofu juice, kimchi juice, dextrin and water is preferably 5 to 15 wt% of the tofu juice, 25 to 35 wt% of kimchi juice, 15 to 25 wt% of dextrin and 25 to 55 wt% of water If the soybean curd content is less than 5% by weight, the content of soybean protein is very low, and the flavor of the tofu is weak It can be felt. If the content of the kimchi soup is more than 35% by weight, the flavor of the kimchi tofu powder may be lowered. If the content of the kimchi soup is less than 25% by weight, there is no effect of supplementing seasonings and nutrients, and the content of dextrin is 25% It is difficult to dry the composition through a spray drier. When the amount is less than 15% by weight, it is difficult to solidify the composition.

Spray-drying the mixed mixture to powder.

When mixing is completed, the mixed mixed solution is pulverized by drying using a spray dryer. The spray drying conditions are such that the inlet temperature of the air at spraying is 120 to 150 DEG C, the air flow rate is 0.65 to 0.85 m < 3 > / min And the spraying pressure is preferably 5 to 15 kPa, and the particle size of the dried kimchi powder head is preferably 1 to 20 탆. If the particle size of the tofu portion of the kimchi powder is less than 1 탆, its handling is not easy. If it is used as an additive for other foods, the appearance may be poor and the texture may not be good. .

If the inlet temperature, the air flow rate, and the spray pressure are out of the above ranges, the particle size of the kimchi powder head is excessively small or large, which is undesirable, excessive energy is consumed, and inefficient manufacture. Powdered in the conditions of spray drying is preferred.

The kimchi tofu powder of the present invention produced as described above is excellent in flavor due to its excellent color, excellent flavor of tofu, and the spicy and sour taste of kimchi, and also includes excellent vegetable protein of soybean, Of various nutrients, so that animal protein can be used as a seasoning additive for alternative foods and various protein deficient foods.

That is, the kimchi tofu powder according to the present invention prepared as described above is prepared by mixing 1 to 10% by weight of soybean curd juice, dextrin, kimchi juice, and water, which are prepared by adding water to the tofu head, And the particle size of the kimchi head powder is 1 to 20 mu m.

The prepared kimchi tofu powder can be taken intact according to the eating habit or can be ingested directly without heating by adding an appropriate amount of water and can be taken by heating. In addition, the kimchi tofu powder of the present invention can be used as additives in confectionery, meat products, fish products, and noodles as well as kimchi, pickles, and the like. In particular, when the kimchi tofu powder of the present invention is mixed with kimchi, the hot spicy taste of kimchi is alleviated by the mild taste of tofu, and the overall flavor is combined with the excellent taste and aroma, so that even a child or foreigner who can not eat spicy food, And the amount of the mixture in the kimchi is not limited.

Hereinafter, the present invention will be described in more detail with reference to the following examples and test examples.

(Examples 1 to 13)

After preparing the phage tofu, water was added to the phage tofu and mixed with a warning blender for 30 minutes to prepare a tofu so that the solid content was 4 wt%. Then, 3 kg of Aji Kimchi broth, 2 kg of dextrin and 4 kg of water were added to 1 kg of the prepared tofu liquid, and further mixed with a blender for 10 minutes. Then, the Kimchi tofu powder was prepared by using a spray dryer (SD-100, EYELA) under the conditions shown in Table 1 below.

Spray drying conditions of Examples 1 to 13. division Inlet air temperature (℃) Air flow rate (㎥ / min) Spraying pressure (kPa) Example 1 120 0.75 15 Example 2 120 0.75 5 Example 3 120 0.85 10 Example 4 120 0.65 15 Example 5 135 0.65 15 Example 6 135 0.75 10 Example 7 135 0.85 5 Example 8 135 0.75 5 Example 9 135 0.85 15 Example 10 150 0.75 15 Example 11 150 0.85 5 Example 12 150 0.65 10 Example 13 150 0.75 5

Protein solubility (SO ₃ ) at pH ₃ , protein solubility (SO ₇ ) at _{pH 7} , and emulsifying power ( _pH ) were measured in the above Examples 1 to 13 in terms of average particle size (PS) EA), emulsion safety (CS), bubble strength (FC) and foam stability (FS) were measured.

Measurement results of Examples 1 to 13. division PS (탆) WAI (%) OAI (%) SO ₃ (%) SO _{pH 7} (%) EA (m < 2 > / g) CS (%) FA (%) FS (%) Example 1 7.1 130.2 18.0 8.2 11.4 12.0 70.1 10.3 5.3 Example 2 7.9 131.7 22.1 9.8 12.9 5.8 68.8 10.3 5.1 Example 3 7.9 131.5 22.3 9.9 12.2 5.8 69.4 10.5 5.2 Example 4 9.5 137.3 25.4 9.5 12.3 4.4 75.4 11.7 5.2 Example 5 7.9 131.0 22.4 9.9 12.0 5.9 69.6 10.5 5.3 Example 6 6.2 142.8 24.1 9.6 12.8 8.2 71.9 13.0 7.8 Example 7 15.1 110.7 42.6 10.9 12.6 4.1 70.1 10.8 4.0 Example 8 5.4 138.1 24.2 10.3 13.6 9.5 71.0 15.8 11.1 Example 9 16.1 127.0 43.9 8.8 12.8 12.6 71.0 10.7 2.7 Example 10 13.4 113.0 34.6 9.1 12.7 9.0 63.8 14.2 5.8 Example 11 8.2 151.6 18.7 9.4 13.3 6.5 68.3 7.8 2.6 Example 12 5.8 135.4 24.5 8.2 11.8 9.8 71.0 9.0 2.6 Example 13 8.4 131.2 18.3 10.5 12.9 9.4 75.9 10.4 6.5

As shown in Table 2 above, it was confirmed that the present invention shows excellent measurement results in terms of average particle size, water adsorption ability, retention adsorption ability, protein solubility, emulsifying power, safety, bubble power and safety in the above described spray condition.

On the other hand, attempts have been made to prepare the kimchi tofu powder by setting the temperature, flow rate, and pressure conditions out of the above-described conditions. However, since the kimchi tofu powder is not easily produced and its particle size, water absorption ability, It was difficult to use it as an additive, and it was confirmed that it had to be produced through the above spraying conditions.

(Comparative Example 1)

Comparative Example 1 was carried out in the same manner as in Example 1, except that kimchi broth was not added.

(Comparative Example 2)

Comparative Example 2 was carried out in the same manner as in Example 1, except that dextrin and water were not added.

(Comparative Example 3)

Comparative Example 3 was carried out in the same manner as in Example 1 except that it was dried at 50 캜 using a tunnel type hot air dryer, not a spray dryer.

(Comparative Example 4)

Comparative Example 4 was carried out in the same manner as in Example 1, and vacuum drying was conducted at 70 ° C and 50 ° C.

The moisture content of the powdered tofu prepared in Example 13 and Comparative Examples 3 and 4 was measured and shown in Table 3 below.

The moisture content of Example 13, Comparative Examples 3 and 4 division Water content (% by weight) Example 1 1.87 Comparative Example 3 5.16 Comparative Example 4 5.25

As can be seen from the above Table 3, Comparative Examples 3 and 4, which did not use the spray drying method, were found to have a limitation in heightening the storage stability due to high moisture content. Was judged to be unfavorable.

Also, in Comparative Example 2, due to lack of binding between dextrin and water, due to lack of binding force between the tofu powder and the kimchi juice, the particle size was too small and the tofu powder and the kimchi juice were mixed, It was judged that it was powdered and the merchantability was poor.

The sensory evaluations of Example 1 and Comparative Examples 1 to 4 were also conducted.

The sensory test was conducted to evaluate the taste, smell, appearance, texture, and overall preference of the tofu as a five-point scale after testing 100 g of each tofu powder. The results are shown in Table 4 below.

Results of sensory evaluation of Example 1 and Comparative Examples 1 to 4. division flavor smell Exterior Texture Overall likelihood Example 1 4.0 4.2 4.1 4.0 4.1 Comparative Example 1 3.5 3.8 3.0 4.0 3.5 Comparative Example 2 3.5 3.5 2.8 2.1 3.0 Comparative Example 3 3.8 3.7 2.5 2.8 3.2 Comparative Example 4 3.8 3.6 2.1 2.9 3.1 1: Not very good. 2: Not good. 3: Usually.
4: Good. 5: Very good.

As can be seen from Table 4, it was confirmed that the taste, smell, appearance, texture, and overall preference were all superior to those of Comparative Examples 1 to 4, and that Example 1 and Comparative Examples 3, 4 showed a large difference in overall taste and taste due to differences in appearance and texture according to the drying method. In case of Comparative Example 1 in which kimchi soup was not added, seasoning was not carried out, I could confirm the fall.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the scope of the present invention is not limited to the disclosed exemplary embodiments. It will also be appreciated that many modifications and variations will be apparent to those skilled in the art without departing from the scope of the invention.

Claims (7)

Adding water to the phage tofu to prepare a soybean curd so as to have a solid content of 1 to 10 wt%
Adding the kimchi broth, dextrin and water to the prepared tofu mixture,
And spraying and drying the mixed mixture to form a powder.
The method according to claim 1,
Adding the kimchi broth, dextrin and water to the prepared tofu solution,
Wherein 25 to 35% by weight of kimchi broth, 15 to 25% by weight of dextrin and 25 to 55% by weight of water are added to 5 to 15% by weight of the prepared tofu solution.
The method according to claim 1,
The step of spray-drying and pulverizing the mixed liquor comprises:
Wherein the air inlet temperature is 120 to 150 占 폚, the air flow rate is 0.65 to 0.85 m3 / min, and the spray pressure is sprayed at 5 to 15 kPa.
The method of claim 3,
Wherein the powdered powdered tofu has a particle size of 1 to 20 占 퐉.
1 to 10% by weight of tofu juice, dextrin, kimchi juice and water,
Wherein the mixed liquid is spray-dried.
6. The method of claim 5,
Wherein the kimchi tofu powder has a particle size of 1 to 20 占 퐉.
The method according to claim 6,
Wherein the kimchi tofu powder is used as an additive to kimchi.

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