KR20220016618A - Bean curd icecream and its manufacturing method - Google Patents

Abstract

The present invention relates to a method for manufacturing tofu ice-cream, in which tofu is added in manufacture of soft ice-cream to increase flavor and satisfy needs of healthy consumers. According to the present invention, the method comprises: a tofu preparation step of heating tofu at a high temperature, cooling the heated tofu for a predetermined period of time in low-temperature water, and removing moisture contained in the tofu; a material preparation step of preparing an ice-cream material including 300 to 400 parts by weight of the tofu from which moisture has been removed in the tofu preparation step and 50 to 70 parts by weight of sugar with respect to 100 parts by weight of a soft ice-cream mix; an aging step of low-temperature aging the mixture of the ice-cream material prepared in the material preparation step; a freezing step of freezing the mixture aged in the aging step for 2 to 3 hours; a pulverization step of pulverizing the mixture frozen in the freezing step to prepare the pulverized mixture; a storage step of stirring the pulverized mixture pulverized in the pulverization step while maintaining at a constant temperature to store the pulverized mixture; and a manufacturing step of manufacturing tofu ice-cream by stirring and cooling the pulverized mixture stored in the storage step.

Description

{Bean curd icecream and its manufacturing method}

The present invention relates to a method for manufacturing tofu ice cream, and more particularly, to a method for manufacturing tofu ice cream capable of improving flavor and satisfying the desires of healthy consumers by adding tofu in the production of soft ice cream.

In general, ice cream is a generic term for frozen confections made by stirring milk, milk fat, or non-fat milk solids with sugar, eggs, stabilizers, flavoring, coloring, etc.

Originally, it was used as a dessert in Western cuisine, but today it is widely used as a snack. High-fat, high-fat ones have 200 kcal per 100 g of nutrients and are popular as snacks and desserts.

There are two types of ice cream: hard ice cream and soft ice cream. Hard ice cream that has been sufficiently frozen is called hard ice cream, and there are various types of products depending on the shape, packaging, raw material, and processing method of the product.

However, conventional ice cream has a problem in that it is not beneficial to the human body because it has a high fat content as well as a high calorie without a separate nutritional component and the flavor depends on an artificial flavoring agent.

As the background technology of the present invention, there is Patent Registration No. 1865538 "Method for manufacturing tofu ice cream" (Patent Document 1). In the background art, the steps of preparing tofu after 'blanching tofu and removing water from it, grinding it finely in a food processor; Mix 150-190 parts by weight of egg yolk and 250-350 parts by weight of sugar, 250-350 parts by weight of the prepared tofu, 450-550 parts by weight of fresh cream, 350-450 parts by weight of soy milk, 350-450 parts by weight of milk, soybean powder Mixing 30-60 parts by weight and 01-5 parts by weight of fragrance; boiling the mixed ingredients; Filtering the material through a sieve after the boiling step; Freezing the boiled material: and decorating (decorating) the frozen material; proposes a method of manufacturing tofu ice cream comprising the.

However, the background art has a problem in that the manufacturing method is complicated and the unique flavor of tofu is not preserved.

The present invention has been devised to solve the above problems, and an object of the present invention is to satisfy consumers' desire to improve flavor and emphasize health while lowering the fat and sugar content of ice cream by adding tofu during the production of soft ice cream. Its main object is to provide a tofu ice cream that can be satisfied and simply manufactured, and a method for manufacturing the same.

Objects of the present invention are not limited to the objects mentioned above, and other objects not mentioned will be clearly understood by those of ordinary skill in the art from the following description.

In order to achieve the above object, the method for preparing tofu ice cream of the present invention includes a tofu preparation step of heating tofu at a high temperature, cooling the tofu for a certain period of time in low temperature water, and removing moisture contained in the tofu; Based on 100 parts by weight of the ice cream mix, 300 to 400 parts by weight of tofu from which moisture has been removed in the tofu preparation step, and 50 to 70 parts by weight of sugar. An aging step of aging the mixed mixture at a low temperature, a freezing step of freezing the mixture aged in the aging step for 2 to 3 hours, a grinding step of pulverizing the frozen mixture in the freezing step to prepare a pulverized mixture; A storage step of storing the pulverized mixture by stirring while maintaining the pulverized mixture pulverized in the pulverization step at a constant temperature, and a manufacturing step of preparing tofu ice cream by stirring and cooling the pulverized mixture stored in the storage step. .

In addition, the pulverizing step is characterized in that it is prepared by pulverizing to an upright 0.01 to 0.1 mm of the frozen mixture in the freezing step.

In addition, the storage step is characterized in that the pulverized mixture pulverized in the pulverization step is maintained at a temperature of 0° C. to 10° C. and stored in a semi-frozen state.

In addition, the manufacturing step is characterized in that the tofu ice cream is prepared in a completely frozen state by rapidly cooling the pulverized mixture stored in a semi-frozen state in the storage step to a temperature of -20°C to -10°C.

In addition, in the preparing step, the ice cream material is characterized in that it contains 3 to 4 parts by weight of salt and 120 to 160 parts by weight of coarse powder based on 100 parts by weight of the soft ice cream mix.

In addition, the tofu ice cream of the present invention is characterized in that it is manufactured by the above-described method for manufacturing tofu ice cream.

According to the present invention, a mixture of soft ice cream mix, tofu, and sugar is aged at a low temperature, and the aged mixture is frozen and pulverized and further stirred to prepare tofu ice cream with improved flavor by adding softness during ice cream production. provides an effect.

In addition, in the crushing step, it is possible to prevent agglomeration between the mixtures during the production of tofu ice cream by grinding to an upright 0.01 to 0.1 mm of the frozen mixture in the freezing step.

In addition, in the storage step, the crushed mixture is stored in a semi-frozen state by storing it at a temperature of 0 ° C to 10 ° C. provides

In addition, the tofu ice cream of the present invention is obtained by using soybeans having digestive promotion, intestinal function enhancement, brain development, osteoporosis prevention, cardiovascular disease prevention, anti-aging activity, anti-cancer activity, anti-obesity effect, blood cholesterol lowering effect, etc. In particular, there is an advantage that can be suitably used as a nutritious snack for children and the elderly.

1 is a flowchart showing a process for manufacturing tofu ice cream according to a preferred embodiment of the present invention.

Advantages and features of the present invention and methods of achieving them will become apparent with reference to the embodiments described below in detail in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but will be implemented in a variety of different forms, and only these embodiments allow the disclosure of the present invention to be complete, and common knowledge in the technical field to which the present invention belongs It is provided to fully inform the possessor of the scope of the invention, and the present invention is only defined by the scope of the claims.

With reference to the accompanying drawings will be described in detail for the implementation of the present invention. Irrespective of the drawings, like reference numbers refer to like elements, and "and/or" includes each and every combination of one or more of the recited items.

Although the first, second, etc. are used to describe various elements, these elements are not limited by these terms, of course. These terms are only used to distinguish one component from another. Accordingly, it goes without saying that the first component mentioned below may be the second component within the spirit of the present invention.

The terminology used herein is for the purpose of describing the embodiments, and is not intended to limit the present invention. In this specification, the singular also includes the plural unless specifically stated otherwise in the phrase. As used herein, “comprises” and/or “comprising” does not exclude the presence or addition of one or more other components in addition to the stated components.

Unless otherwise defined, all terms (including technical and scientific terms) used herein may be used with the meaning commonly understood by those of ordinary skill in the art to which the present invention belongs. In addition, terms defined in a commonly used dictionary are not to be interpreted ideally or excessively unless clearly defined in particular.

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

1 is a flowchart showing a process for manufacturing tofu ice cream according to a preferred embodiment of the present invention.

First, in the present invention, "ice cream material" means conventional ingredients used in the production of ice cream in the art, such ingredients are the main ingredients of ice cream, such as milk, concentrated milk, powdered milk, powdered skim milk, fresh cream, sweetened condensed milk, high fructose liquid , sugar, oligosaccharide, starch syrup, grain syrup, honey, etc. of ice cream to improve the sensory of ice cream, fruit flavor/fruit juice obtained from strawberries, kiwi, banana, apple, plum, peach, apricot, grape, cherry, etc. , Coffee powder, coffee flavor, cocoa powder, cocoa flavor, chocolate powder, chocolate flavor, vanilla flavor, peanut, walnut, etc. Food additives acceptable for food use, edible colorants, locust bean gum, guar gum, carrageenan, An emulsion stabilizer such as gelatin, sucrose fatty acid ester, or glycerin fatty acid ester may be included.

Also, in the present invention, "ice cream" refers to one of frozen dairy products, which is mixed with the above-mentioned ice cream ingredients and frozen.

As shown in FIG. 1 , the tofu ice cream manufacturing method of the present invention includes a tofu preparation step (S100), a material preparation step (S200), an aging step (S300), a freezing step (S400), and a crushing step (S500). ), a storage step (S600) and a manufacturing step (S700).

First, the tofu preparation step (S100) is a step of heating the tofu at a high temperature, cooling it in water at a low temperature for a certain period of time, and then removing the moisture contained in the tofu.

At this time, in the tofu preparation step (S100), remove the moisture contained in the tofu, grind it finely, and then cool it and prepare it.

Here, the type of tofu is not limited as long as the tofu is made from soybeans such as general tofu, whole tofu, or soft tofu, and one type or a mixture of two or more types may be used.

In addition, the tofu can be prepared by a known method, and is not limited to the types of soybeans, peas, green beans, kidney beans, black beans, seoritae, seomoksae, chestnut beans, cheongtae, white beans, peas, etc. used for the production of the tofu, but one type Alternatively, two or more types may be mixed and used.

To make it sour, in the tofu preparation step (S100), after blanching by heating at 70°C to 100°C for 5 to 20 minutes, water is removed.

Here, if the temperature is below 70°C, the tofu cannot be completely blanched, and if it is above 100°C, the nutrients of the tofu may be lost. becomes hard, and nutrients may be lost.

After blanching for a certain period of time, the dehydrated tofu is finely ground. A power tool that mixes and pulverizes ingredients such as fruits, vegetables, and grains, or a variety of tools that can mix and pulverize fragile materials such as tofu Use to grind finely.

Next, the material preparation step (S200) is a step of preparing the ice cream material by preparing 300 to 400 parts by weight of tofu prepared in the tofu preparation step (S100) and 50 to 70 parts by weight of sugar based on 100 parts by weight of the soft ice cream mix .

Here, the soft ice cream mix is a material in which fresh cream, soy milk, milk, soybean powder and vanilla bean are mixed, and is a conventional soft ice cream mix, and the ice cream material is an ice cream mix, tofu and sugar added to the flavor of tofu. .

In addition, a fragrance can be substituted for the vanilla bean, and when it is included in a small amount, the degree of realization of a desired fragrance may be insufficient, and when it exceeds the above range, the fragrance is strong and the taste preference may be lowered, so the content of the fragrance is preferably within the above range.

The type of flavoring is not particularly limited as long as it is edible flavoring, for example, strawberry flavor, vanilla flavor, chocolate flavor, green tea flavor, apple flavor, grape flavor, blueberry flavor, raspberry flavor, cranberry flavor, watermelon flavor, orange flavor, banana flavor , caramel flavor, pistachio flavor, milk flavor, yoghurt flavor, lemon flavor, chestnut flavor, peanut flavor, coffee flavor, black tea flavor, melon flavor, grain flavor, sweet potato flavor, orientation, red bean flavor, walnut flavor, almond flavor, ascites flavor, cherry It may be at least one selected from flavor, hotteok flavor, tomato flavor, soda flavor, cola flavor, pumpkin flavor, corn flavor, and the like.

At this time, when the tofu is less than 300 parts by weight based on 100 parts by weight of the soft ice cream mix of the ice cream material, the desired symbolic effect and functional effect are insignificant, and when it exceeds 400 parts by weight, the ice cream itself according to the physical properties of the tofu There is a problem that the softness is insufficient because it becomes prickly.

In addition, when the amount of sugar is less than 50 parts by weight based on 100 parts by weight of the soft ice cream mix, the sweetness of the ice cream itself is insufficient to satisfy consumer preferences, and when it is 70 parts by weight or more, the taste and flavor of tofu itself are lost. There is a problem.

Here, the ice cream material may include 3 to 4 parts by weight of salt and 120 to 160 parts by weight of coarse powder based on 100 parts by weight of the soft ice cream mix.

At this time, as salt and grain syrup are included in the ice cream material, the flavor can be improved by adding the unique savory taste of the tofu ice cream.

On the other hand, if the amount of salt in the ice cream material is less than 3 parts by weight based on 100 parts by weight of the soft ice cream mix, there is no significant change in the taste of tofu ice cream. Excessive intake may cause side effects.

In addition, in the above ice cream material, when the amount of coarse powder is less than 120 parts by weight based on 100 parts by weight of the soft ice cream mix, it is difficult to add the unique sweetness of the coarse powder, and when it exceeds 160 parts by weight, the viscosity of the ice cream material increases, which impairs the softness of the tofu ice cream. There is a problem.

Next, the aging step (S300) is a step of low-temperature aging the material mixture mixed with the ice cream material prepared in the material preparation step (S200).

At this time, the material mixture is soft ice cream mix, finely ground tofu, sugar, retroactive and coarse grains in a liquid state, and the material mixture is aged at a temperature of 10°C to 20°C at a low temperature for 20 to 30 hours.

If the aging time is less than 20 hours, the taste is not mixed between the ingredients, and if it is aged for more than 30 hours, economical efficiency is deteriorated, so it is preferable to aged for 20 to 30 hours.

The soft texture and rich flavor of tofu ice cream can be realized in the process of low-temperature aging of the material mixture.

And the freezing step (S400) is a step of freezing the material mixture aged in the aging step (S300) for 2 to 3 hours, and the material mixture is frozen at a temperature of -20 °C to 0 °C.

The freezing step (S400) is a step of manufacturing the primary tofu ice cream by freezing the material mixture, and the material mixture is cooled to a frozen state.

And the pulverizing step (S500) is a step of pulverizing the material mixture frozen in the freezing step (S400) to prepare a pulverized mixture, and preparing a pulverized mixture in the form of a slush by using a blender or a screw with the frozen material mixture to be.

At this time, in the pulverization step (S500), the particle size of the pulverization mixture is pulverized while pulverizing to a size of 0.01 to 0.1 mm.

When the particle size of the crushed mixture becomes smaller than 0.01mm, it becomes difficult to maintain the frozen state as the state of the crushed mixture becomes similar to the liquid state. do.

Next, the storage step (S600) is a step of storing the pulverized mixture by keeping the pulverized mixture pulverized in the pulverizing step (S500) at a constant temperature and kneading, in detail, the pulverized mixture pulverized in the pulverizing step (S500) It is a step of maintaining the temperature of 0 °C to 10 °C and storing it in a semi-frozen state.

The storage step (S600) is to maintain the crushed mixture in a semi-frozen state before manufacturing the tofu ice cream in the manufacturing step (S700) to be described later, so that the crushed mixture is kept in a semi-frozen state so that it can be frozen quickly when selling tofu ice cream. is a step

At this time, if the pulverized mixture is maintained at a temperature lower than 0° C. in the storage step (S600), it is maintained in a completely frozen state rather than a semi-frozen state, so that the soft properties of tofu ice cream disappear, and the temperature is higher than 10 ° C. In this case, it is maintained in a liquid state, so that the time for preparing tofu ice cream increases in a manufacturing step (S700) to be described later, and it is difficult to maintain the tofu ice cream in a slush state, so that the soft characteristic disappears.

Next, the manufacturing step (S700) is a step of producing tofu ice cream by stirring and cooling the pulverized mixture stored in the storage step (S600).

Specifically, in the manufacturing step (S700), the tofu ice cream is prepared in a completely frozen state by rapidly cooling the pulverized mixture stored in the semi-frozen state in the storage step (S600) to a temperature of -20 °C to -10 °C. .

At this time, in the manufacturing step (S700), as the grinding mixture is continuously stirred through a screw while freezing, the grinding mixture is completely frozen and can be formed in a slush form.

If the temperature is higher than -20°C in the manufacturing step (S700), the bonding force between the tofu ice creams increases, which may cause a screw failure, and furthermore, the tofu ice cream becomes an ice state rather than a slush form, and the properties of soft ice cream are lost.

In addition, if it is manufactured at a temperature higher than -10 ℃, the shape retention and quality of the tofu ice cream will be deteriorated.

Although embodiments of the present invention have been described with reference to the above and the accompanying drawings, those of ordinary skill in the art to which the present invention pertains can practice the present invention in other specific forms without changing its technical spirit or essential features. You will understand that there is Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive.

S100: Tofu preparation stage
S200: material separation stage
S300 : ripening stage
S400 : Freezing stage
S500 : Crushing step
S600: storage phase
S700: Manufacturing Steps

Claims (6)

Tofu preparation step of heating the tofu at a high temperature, cooling the tofu for a certain period of time in low temperature water, and removing the moisture contained in the tofu;
a material preparation step of preparing an ice cream material comprising 300 to 400 parts by weight of tofu from which moisture has been removed in the tofu preparation step, and 50 to 70 parts by weight of sugar, based on 100 parts by weight of the soft ice cream mix;
Aging step of low-temperature aging the mixture of the ice cream material prepared in the material preparation step;
a freezing step of freezing the mixture aged in the aging step for 2 to 3 hours;
pulverizing the mixture frozen in the freezing step to prepare a pulverized mixture;
a storage step of maintaining the pulverized mixture pulverized in the pulverization step at a constant temperature and stirring to store the pulverized mixture; and
and a manufacturing step of producing tofu ice cream by stirring and cooling the pulverized mixture stored in the storage step.
The method of claim 1,
The grinding step is
The method for producing tofu ice cream, characterized in that the particle size of the frozen mixture in the freezing step is prepared by pulverizing to 0.01 to 0.1 mm.
The method of claim 1,
The storage step is
The method for producing tofu ice cream, characterized in that the pulverized mixture pulverized in the pulverizing step is maintained at a temperature of 0° C. to 10° C. and stored in a semi-frozen state.
4. The method of claim 3,
The manufacturing step is
A method for producing tofu ice cream, characterized in that the tofu ice cream is prepared in a completely frozen state by rapidly cooling the pulverized mixture stored in a semi-frozen state in the storage step to a temperature of -20°C to -10°C.
The method of claim 1,
The preparation step is
The method for producing tofu ice cream, characterized in that the ice cream material comprises 3 to 4 parts by weight of salt and 120 to 160 parts by weight of coarse powder based on 100 parts by weight of the soft ice cream mix.
Tofu ice cream produced by the method for producing tofu ice cream according to any one of claims 1 to 5.

Images