KR20230053319A - Meat analogues using tofu and method of preparaing therefor - Google Patents

Abstract

The present invention relates to a processed meat substitute product using tofu and a manufacturing method thereof, and more specifically, to processed meat substitute product and manufacturing method thereof in which meat used in manufacturing the processed meat product is replaced with tofu. According to the present invention, the tofu which constitutes the processed meat substitute product has a texture and texture equivalent to or similar to that of meat, and thus implements the processed meat product which is difficult to implement with vegetable protein.

Description

Processed meat substitutes using tofu and method for manufacturing the same {Meat analogues using tofu and method of preparing therefor}

The present invention relates to a processed meat substitute product using tofu and a method for manufacturing the same, and more specifically, to a processed meat substitute product in which tofu is substituted for meat used in the manufacture of a processed meat product and a method for manufacturing the same.

Protein is an essential major nutrient for life support. As the consumption rate of meat as a protein source increases rapidly with social development, global environmental problems caused by livestock breeding and the imbalance of world grain demand due to the increase in the use of grain for feed are becoming serious.

In order to solve this problem, various attempts have been made to lower the proportion of meat as a protein source and to diversify protein sources. That is, alternatives to meat substitute protein sources such as plants, edible insects, seaweed, and microbial cultured meat have been proposed, and among them, vegetable protein accounts for a high proportion of 87% of the alternative protein consumed.

However, these attempts remain at the extent of substituting meat itself, and cannot replace processed meat products, which are rapidly growing due to the recent increase in single-person households and the increase in camping population.

On the other hand, tofu made from soybean protein is a popular vegetable protein food in Korea and other Asian countries. Such tofu has very limited intake methods, such as ingestion by itself or by putting it in soup dishes, and there have been almost no attempts to use tofu as a meat substitute or a processed meat substitute.

Only recently, Japanese Unexamined Patent Publication No. 2020-61948 discloses a processed tofu product that can be preserved for a long time at room temperature while having a texture like jerky by immersing tofu in a seasoning liquid, drying it, and then curing it. However, even though the disclosed technology has a similar texture to jerky, its appearance is tofu, not jerky, so it is clear that it has limitations in approaching consumers as a meat substitute product.

Accordingly, the present inventors have made diligent efforts to develop processed meat substitutes that are identical to or imitate meat in terms of texture as well as appearance by utilizing tofu rather than beans, and as a result, the present invention has been completed.

Japanese Unexamined Patent Publication No. 2020-61948 (published on April 23, 2020)

One object of the present invention is to provide a processed meat substitute product using tofu that exhibits the same or similar degree to the texture and texture of meat.

Another object of the present invention is to provide a method for manufacturing a processed meat substitute using the tofu.

As one aspect, the present invention provides a processed meat substitute made of frozen and thawed tofu.

In the present invention, the meat replacement product replaces the meat of the processed meat product, which is processed using meat as a raw material specified in the Livestock Products Sanitation Control Act of the Republic of Korea, with tofu composed of vegetable protein, and has a tissue and texture equivalent or similar to that of meat It refers to a product that has been formed. Examples thereof include hams such as ham, sausages such as sausages, bacons such as bacon, dried stored meats such as jerky, seasoned meat seasonings, pork cutlets, and nuggets such as chicken nuggets.

In the above, the tissue of meat refers to the muscle fiber tissue of meat, which is also called meat texture.

In the above, the texture of the meat refers to the unique texture of the meat obtained in the process of chewing the meat. The texture of meat affects sensory characteristics such as elasticity and softness of meat.

The tissue and texture equivalent to the tissue and texture of meat in the above refers to the degree to which at least 7 out of 10 people recognize the same as the tissue and texture of meat in a blind sensory test.

The tissue and texture similar to the tissue and texture of meat in the above refers to the degree to which at least 4 out of 10 people recognize the same as the tissue and texture of meat in a blind sensory test.

In the present invention, the tofu constituting the processed meat substitute is characterized in that it is frozen and thawed.

In the present invention, the tofu is a traditional food prepared using soybeans as a main ingredient, and includes both normal tofu (pan tofu) and silken tofu excluding silken tofu.

In the normal tofu (pan tofu), blades may be formed at regular intervals with a kitchen knife or a blade roller on one or both sides of the tofu so that the tissue of the frozen and thawed tofu clearly has the same shape as the tissue of meat. Forming blades at regular intervals with a kitchen knife or blade roller on one side or both sides of the tofu is referred to as 'artificial texture' in this specification.

As a specific example, when artificial grains were formed on the upper and lower surfaces of normal tofu (pan tofu) at regular intervals, it could be confirmed that not only did the thawing speed of the frozen tofu increase, but the shape of the meat texture was clearly maintained. there is.

Unlike the artificial grain formation of the normal tofu (pan tofu), soft tofu has a higher moisture content than normal tofu, so that a thin layer is clearly formed when frozen, so an artificial grain forming process is not necessarily required.

In the present invention, the freezing means that liquid such as moisture contained in tofu reaches the freezing point and crystallizes, 0.60 cm/h or more, preferably 0.60 to 5 cm/h, more preferably 0.60 to 4 cm/h. Freezing should be performed at a freezing rate of cm/h, more preferably 0.60 to 3 cm/h, even more preferably 0.60 to 2 cm/h. When the freezing speed is less than 0.60 cm / h, there is a problem in that the tissue of the thawed tofu after freezing is not formed like the tissue of meat. In addition, when the freezing speed is 0.60 cm/h or more, the tissue of the tofu thawed after freezing is formed in the same shape as the tissue of meat, but, for example, when the tofu is frozen at a freezing speed of more than 5 cm/h, the freezing energy is very large. Not only is required, but the same effect occurs as in the case of freezing at a freezing speed of less than that, so the need for freezing at a freezing speed of more than 5 cm / h is low.

As a specific example, when the freezing speed of the tofu was 0.42 cm/h, the tofu tissue did not form the same shape as the meat tissue after thawing due to the formation of large-diameter spherical ice crystals, but at 0.64 cm/h and When the tofu was frozen at 1.02 cm/h, the tofu tissue formed the same shape as the meat tissue after thawing due to the formation of fine dendrite-type ice crystals.

In the present invention, the thawing is a process of removing moisture liberated from frozen tofu. The thawing process is preferably carried out quickly at a low temperature in order to eliminate the possibility of microbial growth and contamination, and examples thereof include refrigeration thawing or flowing water thawing. The refrigerator thawing is carried out in a refrigerator where a temperature of 10 ° C or less, preferably 0 to 4 ° C is maintained, and the thawing speed is slow, but safe thawing is possible by blocking external contaminants. The running water thawing is a method of thawing while circulating water (eg, tap water) at 20 to 25° C., which shortens the thawing time, but requires attention to the packaging state of the target object.

As one specific example, in the thawing process, in the case of normal tofu (pan tofu), artificial texture was formed before freezing and the packaging was removed, so refrigeration and thawing were performed. In the case of soft tofu, artificial texture is not necessarily formed before freezing. Because of this, it was frozen and thawed in a packaged state.

After the thawing process, a dehydration process may be additionally performed to remove moisture liberated from the frozen tofu by thawing. Such a dehydration process may use a method well known in the art, but preferably may be performed by a dehydration process using centrifugal force, a compression method using a press, or an adsorption method using absorbent paper such as paper towel.

In addition, after the dehydration process, drying may be additionally performed to adjust the moisture content of the frozen and thawed tofu according to the type, texture, and/or purpose of the processed meat substitute using the frozen and thawed tofu. Here, the texture and / or purpose of the food substitute processed product includes, for example, imitation jerky, imitation nuggets, imitation grilled seasoning, imitation pork cutlet, imitation bacon, imitation ham, imitation sausage, and the like.

Various methods such as a hot air drying method, a freeze drying method, a vacuum drying method, and a drum drying method, which are well known to those skilled in the art in the art to which the present invention belongs, may be applied to this drying, but considering equipment investment and process problems. If so, it can be sufficiently achieved by the hot air drying method.

When adjusting the water content by the hot air drying, the hot air temperature is not particularly limited, but is 50 ° C or higher, preferably 50 ° C to 80 ° C, more preferably 50 ° C to 70 ° C, and even more preferably 50 ° C to 60 ° C. is °C. When the drying temperature is less than 50 ℃, there is a problem that the tissue structure similar to the meat tissue of tofu can be dismantled by freezing, and when the thawing temperature exceeds 80 ℃, the tissue structure similar to the meat tissue of tofu is well maintained It can be done, but excessive drying along with thawing may cause the destruction of tofu tissue.

In this way, the present inventors can adjust the water content of tofu and change the texture of tofu by simply freezing and thawing the tofu, so that it has a tissue equivalent or similar to meat tissue and a texture equivalent to or similar to meat.

On the other hand, the frozen and thawed tofu may be immersed in a seasoning solution or applied to the surface of the tofu so as to have sensory functions such as taste and aroma similar to processed meat products. The seasoning is not particularly limited, and as an example, soy sauce, red pepper powder, garlic, onion, sugar, pepper powder, and the like may be included.

In addition, the frozen and thawed tofu may be immersed in a coloring agent or natural coloring agent to have a color equal to or similar to that of the processed meat product, applied to the surface of the tofu, or included in the seasoning solution. The natural pigments include, but are not necessarily limited to, beets, gardenia, and red chrysanthemum pigments.

When the seasoning, coloring agent, or natural colorant is immersed in the frozen and thawed tofu or applied to the surface of the frozen and thawed tofu, it is immersed or applied according to the type, texture, and / or purpose of the meat substitute product finally manufactured. A step of drying the tofu may be further included.

At this time, various methods such as a hot air drying method, a freeze drying method, a vacuum drying method, and a drum drying method may be applied to drying as described above, but considering equipment investment and process problems, the hot air drying method is preferable.

As another aspect, the present invention provides a method for producing a processed meat substitute product consisting of frozen and thawed tofu.

As one specific embodiment, the method for manufacturing a processed meat substitute product made of tofu of the present invention includes the step of freezing and thawing the tofu.

The tofu may be normal tofu (pan tofu) or silken tofu (soft tofu).

When the tofu is normal tofu (pan tofu), a step of forming artificial texture on one or both sides of the tofu may be further included before freezing the tofu. The artificial grain may be formed by a knife or a blade roller.

The freezing and thawing of the tofu is as described above, but the freezing is 0.60 cm/h or more, preferably 0.60 to 5 cm/h, more preferably 0.60 to 4 cm/h, and still more preferably 0.60 to 3 cm. / h, even more preferably at a freezing rate of 0.60 to 2 cm / h, and thawing may be performed by refrigeration thawing at 10 ° C or less, preferably 0 to 4 ° C, or 20 to 25 ° C running water thawing.

On the other hand, after freezing and thawing of the tofu, a dehydration step may be further included to remove moisture liberated from the frozen tofu by thawing. The dehydration process may use a method well known in the art, but preferably may be performed by a dehydration process using centrifugal force, a compression method using a press, or an adsorption method using absorbent paper such as paper towel.

In addition, after the dehydration process, a drying process may be further included to control the water content in the tissue of the frozen and thawed tofu. The moisture content according to this drying process can be appropriately adjusted according to the type, texture, and / or purpose of the processed meat substitute using tofu, and in the case of applying or dipping the seasoning, coloring agent, or natural colorant described below to tofu, the above The drying process may be performed after the application and dipping process of the seasoning, coloring agent or natural colorant.

The drying process may employ various methods such as a hot air drying method, a freeze drying method, a vacuum drying method, and a drum drying method. However, considering equipment investment and process problems, the hot air drying method is preferable.

The hot air drying temperature during the hot air drying is not particularly limited, but is 50 ° C or higher, preferably 50 ° C to 80 ° C, more preferably 50 ° C to 70 ° C, even more preferably 50 ° C to 60 ° C hot air drying method can be achieved.

As described above, simply by freezing the tofu and proceeding with the thawing and drying process, the moisture content of the tofu is adjusted and the texture of the tofu is changed so that the tofu has a tissue equivalent or similar to that of meat tissue and a texture equal to or similar to that of meat. .

On the other hand, after the step of freezing and thawing the tofu, applying or immersing the seasoning to the frozen and thawed tofu and drying the tofu coated with the seasoning or immersed in the seasoning may be further included. In this case, as described above, the drying process of the frozen and thawed tofu may not be performed or may be performed after applying or immersing the seasoning, and this drying process may be performed based on the type, texture, and/or It can be selected and adjusted according to the purpose.

The seasoning may include soy sauce, red pepper powder, garlic, onion, sugar, pepper powder, etc. to have the same taste and aroma as processed meat products, but is not necessarily limited thereto.

In addition, the seasoning may include a coloring agent or natural pigment so that the tofu has a color equivalent to or similar to that of processed meat products. The natural pigments include, but are not necessarily limited to, beets, gardenia, and red chrysanthemum pigments.

In addition, the coloring agent or natural pigment may be used alone instead of seasoning.

When drying is performed according to the type, texture, and/or purpose of a processed meat substitute to which the seasoning is applied or the tofu immersed in the seasoning is to be manufactured, the drying is to remove moisture caused by the seasoning, and the temperature is 50° C. or higher. , Preferably it is made by a hot air drying method of 50 ℃ to 70 ℃, more preferably 50 ℃ to 60 ℃. When the drying temperature is less than 50 ° C, excessive time is required for drying, resulting in a long manufacturing time, and when the drying temperature is greater than 70 ° C, texture and chewiness of the final product are reduced due to excessive drying there is a problem.

Since the processed meat substitute product made of tofu of the present invention shows a tissue equivalent to or similar to the texture and texture of meat by a simple method, compared to vegetable tissue protein (TVP) produced by conventional extrusion molding, processed meat products that are difficult to implement as vegetable protein It has the effect of being easy and simple to manufacture. In addition, the processed meat substitute product made of tofu of the present invention exhibits a tissue equivalent to or similar to the texture and texture of meat, so it is superior in sensory properties such as taste and aroma compared to existing TVP products.

1 is a picture observing the appearance change for the difference in freezing temperature of tofu according to an embodiment of the present invention.
Figure 2 is a drawing observing the change in moisture content of frozen and thawed tofu with respect to hot air drying time according to an embodiment of the present invention.
Figure 3 is a picture observing the appearance change with respect to the hot air drying time of frozen and thawed tofu according to an embodiment of the present invention.
4 is a picture taken by SEM of cross sections before and after hot air drying of frozen and thawed tofu according to an embodiment of the present invention.
5 is a picture taken of an apparatus for forming artificial texture of tofu before freezing according to an embodiment of the present invention.
6 is a diagram showing the direction of artificial texture formation of tofu before freezing according to an embodiment of the present invention.
7 is a diagram showing changes in moisture content by drying time of frozen and thawed tofu after artificial texture formation according to an embodiment of the present invention.
8 is a drawing observing changes in appearance by drying time of frozen and thawed tofu after artificial texture formation according to an embodiment of the present invention.
9 is a diagram showing tissue changes after thawing according to the freezing temperature of silken tofu according to an embodiment of the present invention (A: untreated tofu that has not been frozen and thawed, B: tofu frozen and thawed at -10 ° C). , C: Tofu frozen and thawed at -80°C).
10 is a picture showing the tissue of silken tofu frozen and thawed at -20 ° C according to an embodiment of the present invention, the picture on the left is a picture before enlargement, and the picture on the right is a picture after enlargement.
11 is dried tofu (untreated) after processing only seasoning without freezing and thawing in the manufacture of seasoned tofu mimicking jerky according to an embodiment of the present invention, and dried tofu after freezing, thawing and seasoning (before freezing and thawing) This is a picture observing the change in moisture content by drying time of the treatment).
12 is dried tofu (untreated) after processing only seasoning without freezing and thawing in the manufacture of seasoned tofu mimicking jerky according to an embodiment of the present invention, and dried tofu after freezing and thawing and seasoning (before freezing and thawing) This is a picture observing the change in appearance due to the change in moisture content by drying time.
13 is observed in the case of adding coloring to the seasoning after freezing and thawing in the process of manufacturing seasoned tofu mimicking jerky according to an embodiment of the present invention and when only coloring is added instead of seasoning during seasoning treatment This is a picture (A: No pigment added, B: Beet pigment, C: Gardenia pigment, D: Red chrysanthemum pigment).
14 is a diagram showing the sensory evaluation results of jerky-imitating seasoned tofu fabric prepared according to an embodiment of the present invention compared with untreated seasoned tofu fabric and commercially available vegetable wraps without freezing and thawing.
15 is a diagram showing the sensory evaluation results of chicken meat texture imitating tofu nuggets prepared according to an embodiment of the present invention compared with untreated tofu nuggets that have not been frozen and thawed and commercially available vegetable nuggets.
16 is a diagram showing the results of sensory evaluation of grilled tofu for seasoning prepared according to an embodiment of the present invention compared with untreated roasted tofu and commercially available grilled flounder without freezing and thawing.

Hereinafter, examples and the like will be described in detail to aid understanding of the present invention. However, the embodiments according to the present invention can be modified in many different forms, and the scope of the present invention should not be construed as being limited to the following examples. Embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art.

Example 1: Establishment of Tofu Freezing and Drying Conditions

1-1. Tofu freezing and thawing experiment

Commercially available tofu (pan tofu) is molded into a certain size (25×25×7m ³ ), frozen at -10, -20, and -80℃ conditions, refrigerated and thawed in a refrigerator set at 2ㅁ2℃, and then 1.3 After removing the remaining moisture by the compression method using a kg iron plate, the change of the tissue was examined.

As a result, as can be seen in FIG. 1, the change in water separation and structural damage in the structural form of tofu when frozen at -20 ° C was greater than -10 ° C. In addition, even when freezing at -80℃, the change in structural damage was greater than at -10℃. Therefore, it was judged that the damage to the head tissue is related to the freezing speed, and that rapid freezing rather than gentle freezing would be suitable for manufacturing meat-like products due to water separation and structural damage. Tofu was used.

On the other hand, the freezing speed (cm/h) of tofu according to the freezing chamber conditions was calculated by measuring the time from -0.6℃ to -5℃, and as a result, -10℃, -20℃, and -80℃ chambers Under these conditions, the freezing speed of tofu was measured to be 0.42 cm/h, 0.64 cm/h, and 1.02 cm/h, respectively.

2-2. Drying experiment of frozen and thawed tofu

A hot air drying method was applied to adjust the water content in the cold-thawed tofu tissue of Example 1-1. Specifically, the moisture content of the cold-thawed tofu tissue of Example 1-1 at 55 ° C hot air drying time Changes were measured, and the results are shown in FIGS. 2 and 3 below. In addition, unlike Example 1-1, tofu that was not frozen at all was compared with the untreated group.

As can be seen in FIGS. 2 and 3, as the cold-thawed tofu was dried with hot air, the moisture content of the tofu (treated group; referred to as frozen tofu) decreased, and the moisture content of tofu that was not frozen and thawed (untreated group) also decreased. However, in the case of the untreated group, as the drying progressed, the size of the tofu shrunk significantly and the separated fat appeared on the surface. Even after drying, the size was almost the same as before drying.

In addition, cross sections before and after drying of the hot air-dried treated and untreated sections were photographed by SEM and shown in FIG. 4 . As can be seen in Figure 4, unlike the cross section of the untreated area before drying, the treated area was observed to have a crater shape. After drying, the texture of the non-treated group became dense, and aggregation and distribution of fat globules were characteristically confirmed, but in the treated group, it was confirmed that the shape of the crater was changed to an irregular shape before drying.

Example 2: Confirmation of the possibility of imitating meat texture

In a device equipped with a blade roller on the top of the conveyor (see FIG. 5), the distance between the conveyor and the blade roller was adjusted to form blades at regular intervals on the tofu, and it was confirmed whether the formed blades imitated the meat texture.

Specifically, as shown in FIG. 6, a blade (artificial grain) with a depth of 3 mm was formed in an oblique direction on the upper surface (top) of the tofu cut to a thickness of 7 mm. The lower surface (bottom) has a blade (artificial grain) formed at a depth of 3 mm in the vertical direction of the blade (artificial grain) formed on the upper surface (top) to prevent cutting due to deep artificial grain, and to enhance chewability. Subsequently, in the case of the treated section, it was frozen at -20 ° C as in Example 1-1, refrigerated and thawed, and dried with hot air at 55 ° C as in Example 1-2, and in the case of the untreated section, as in Example 1-2, without freezing and thawing It was dried only with hot air at 55°C.

As a result, as can be seen in FIGS. 7 and 8, in the case of the tofu treated without artificial texture, it was observed that shrinkage and adhesion between artificial textures progressed as drying progressed, so that the characteristics of artificial texture weakened. On the other hand, the artificially textured tofu (processed) accelerated the separation of moisture by drying by cold thawing and hot air, and the drying speed was improved.

Example 3: Confirmation of structural change of silken tofu by freezing and thawing

It was confirmed whether the freezing and thawing conditions of tofu (pan tofu) confirmed in Example 1 were equally applied to silken tofu. Specifically, packaged silken tofu was frozen under the same freezing conditions as in Example 1, thawed under flowing tap water at 20 to 25 ° C, and then the packaging was removed to remove free water, and the remaining water was dehydrated by a dehydration process using centrifugal force. After removal, changes in tissues were observed, and the results are shown in FIGS. 9 and 10 .

As can be seen in FIGS. 9 and 10, soft tofu (Fig. 9B) that was slowly frozen and thawed at -10 ° C was not suitable in appearance because the ice grew as it was, but rapidly frozen and thawed at -20 ° C and -80 ° C. One silken tofu (FIG. 9C and FIG. 10) was judged to be suitable for appearance as a meat-like tissue because the ice had a direction and exhibited a fibrous shape. Moreover, as can be seen in FIG. 10, it was confirmed that silken tofu formed a unique structure in which thin protein films were layered on each other by freezing.

From the above results, it was found that the structure and shape formed in the pan tofu and soft tofu formed by freezing and thawing the pan tofu and soft tofu formed a structure and shape similar to that of meat, thereby making jerky-imitating vegetable packaging and meat texture-imitating vegetable It can be applied to various similar meat products such as chicken nuggets and pork cutlets, and tofu products for grilling meat texture imitation.

Preparation Example 1: Manufacturing jerky-imitating seasoned tofu using cold-thawed tofu

After molding commercially available tofu (pan tofu) to a certain size (25 × 25 × 7 m ³ ), artificial grains of 3 mm depth are formed in the diagonal direction on the upper surface and in the vertical direction on the lower surface in the same manner as in Example 2 above. did Thereafter, the artificially textured tofu was placed in a -20°C freezing chamber and frozen at a freezing speed of 0.64 cm/h, and then the frozen tofu was thawed at a refrigerating temperature of 4°C or less to remove drips with a paper towel. In addition, 50 parts by weight of soy sauce, 48 parts by weight of sugar, 0.5 parts by weight of pepper powder, 0.5 parts by weight of onion powder, 0.5 parts by weight of garlic powder, and 0.5 parts by weight of coloring agent were mixed to prepare a seasoning. Based on 100 parts by weight of the thawed tofu, 25 parts by weight of the seasoning was applied to both sides of the tofu, and then dried in hot air at 55 ° C. to prepare jerky-imitating seasoned tofu cloth.

It was prepared by applying the same seasoning to tofu having the same artificial texture without the freezing and thawing process in the manufacturing method as an untreated section and then drying under the same conditions.

After the seasoning of the prepared jerky-imitating seasoned tofu cloth was applied, the moisture content at each drying time was measured and shown in FIG. 11, and the shape at each drying time is shown in FIG.

As can be seen in FIGS. 11 and 12, in the case of the untreated area, the color gradually became darker brown as the drying time increased due to the addition of the seasoning solution. It was determined that the sugar and tofu protein were browned by a Mailard reaction. In addition, even when dried for 4 hours (moisture content 42% (dry base)), it exhibited a texture with elasticity, showing a texture different from that of conventional jerky.

In contrast, in the case of cold-thawing pre-treated tofu, it was lighter brown than untreated by drying, and the brittleness due to drying was improved by adding seasoning in texture, and it showed almost the same texture and shape as the existing jerky.

Preparation Example 2: Manufacturing jerky-imitating seasoned tofu to improve palatability

In the jerky-imitating seasoned tofu fabric prepared in Preparation Example 1, 0.5 parts by weight of various colors instead of the seasoning based on 100 parts by weight of the thawed tofu was applied to thawed tofu (cold-thawed tofu) for consumer preference, Drying or adding various colorings (beet, gardenia, and red chrysanthemum pigment) in the seasoning composition in an amount of 0.5 parts by weight based on 100 parts by weight of the total seasoning, applied to the frozen and thawed tofu, and then dried. The results are shown in Figure 13 below.

As can be seen in FIG. 13, the color of the cold-thawed tofu to which only the coloring was applied before drying was more vivid than that of the cold-thawing tofu to which the coloring was mixed with the seasoning and applied, which was the same after drying. In particular, the cold-thawed tofu mixed with the coloring and applied was browned with a reddish color after drying, showing a color closer to jerky than the cold-thawed tofu to which only the coloring was applied.

Preparation Example 3: Preparation of vegetable tofu nuggets imitating chicken meat texture

Commercially available silken tofu was placed in a -20°C freezing chamber as it was packaged and frozen at a freezing speed of 0.64 cm/h, and then thawed in flowing tap water at 20-25°C. The water liberated from the thawed tofu was decanted, and the remaining water was removed using a pressing method or paper towel. After that, it was immersed in the seasoning of Preparation Example 1 for 1 minute. At this time, 25 parts by weight of the seasoning was used based on 100 parts by weight of the thawed tofu. Thereafter, the fried dough was coated on the tofu soaked in the seasoning, and then frozen and packaged to prepare vegetable tofu nuggets.

The tofu coating of the fried dough is firstly coated with starch powder on tofu, and then secondarily, flour, potato starch, and glutinous rice flour are mixed in a weight ratio of 1: 1: 1. Dough prepared by adding three times the weight of water to the powder It was made by adding a small amount of water to potato starch to coat the dough in water, and then spraying small lumps made of potato starch to make it soft and fluffy on the tofu coated with the dough.

Preparation Example 4: Preparation of seasoned tofu for grilling meat texture imitation

Commercially available silken tofu was placed in a -20°C freezing chamber as it was packaged and frozen at a freezing speed of 0.64 cm/h, and then thawed in flowing tap water at 20-25°C. The water liberated from the thawed tofu was decanted, and the remaining water was removed using a pressing method or paper towel. Then, soy sauce, water, sugar, starch syrup, garlic powder, onion powder, pepper powder, grapeseed oil were mixed in a weight ratio of 40: 20: 20: 10: 1: 1: 1: 7, and soy sauce and red pepper powder were mixed in a 4: 1 ratio. It was immersed in the seasoning mixed in weight ratio for 1 minute. At this time, 25 parts by weight of the seasoning was used based on 100 parts by weight of the thawed tofu. Afterwards, it was vacuum packed to prepare seasoned tofu for grilling to imitate meat texture.

Experimental Example 1: Sensory evaluation of jerky-imitating seasoned tofu cloth

The sensory properties of the jerky-imitating seasoned tofu fabric prepared in Preparation Example 1 were evaluated. Specifically, seasoned tofu cloth with seasoning added after freezing and thawing of Preparation Example 1 (cold thawing treatment-seasoned tofu cloth), seasoned tofu cloth with seasoning added without freezing and thawing treatment (untreated-seasoned tofu cloth), and commercially available Color, flavor, appearance, texture, and overall preference were investigated for vegetable wraps (vegan jerky original, biomix tech, TVP, and seasoning instead of meat), and the results are shown in FIG. 14.

As shown in FIG. 14, the preference for the dark color of the untreated seasoned tofu cloth was evaluated somewhat high, but no significant difference between each sample was found. The fragrance was evaluated as the highest degree of preference among commercially available vegetable wrappers. In terms of appearance and texture, the cold-thawing-treated-seasoned tofu cloth was the highest, but the commercially available vegetable cloth, which showed a high degree of preference in the fragrance, was rated the highest in terms of overall acceptance. It was judged that the flavor of seasoned tofu cloth could be improved by using flavor enhancers and synthetic flavoring agents.

After the sensory evaluation, the additional explanation that it was a product using tofu served as a factor in increasing consumers' favorability and reliability of the product.

Experimental Example 2: Sensory evaluation of vegetable tofu nuggets imitating chicken meat texture

Vegetable tofu nuggets imitating chicken meat texture prepared in Preparation Example 2 were cooked in an air fryer at 180 to 200 ° C, and then sensory evaluation was performed. Tofu nuggets (untreated tofu nuggets) and commercially available vegetable nuggets (vegetable chicken nuggets instead of meat, Biomixtech, TVP (soybean, wheat), wheat Starch, bread crumbs, whey protein, octagonal flavor and seasoning, etc.) were targeted, and sensory evaluation was conducted after cooking all of them in an air fryer at 180 to 200 ° C. Sensory evaluation was performed by examining color, flavor, appearance, texture, and overall preference, and the results are shown in FIG. 15 .

In the case of untreated tofu nuggets, familiarity with familiar ingredients was dictated, but low scores were dominant due to lack of similarity in mimicry with meat products. The freeze-thawed tofu nuggets of Preparation Example 2 were generally evaluated in terms of acceptability comparable to commercially available vegetable nuggets in all evaluation items. In addition, in the cold-thawing tofu nuggets of Preparation Example 2, ice crystals are formed in a plate shape by freezing and thawing of soft tofu, and unlike Preparation Examples 1 and 2, the texture is formed without separate artificial grain formation, so that the texture of the nuggets is apparent. was forming In the case of commercially available vegetable nuggets, the degree of preference was high in terms of completeness of the product, but there was a liking or dislike for the heterogeneous flavor of the spice for masking bean odor.

Experimental Example 3: Sensory evaluation of grilled seasoned tofu for meat texture imitation

The seasoned tofu for grilling meat texture imitation prepared in Preparation Example 3 was cooked in a pan fryer over medium heat for 3 to 4 minutes, and then sensory evaluation was performed. As a comparative group, seasoned tofu prepared in the same manner as in Preparation Example 3 without freezing and thawing treatment (untreated tofu roast) and commercially available flounder fillet (flounder meat (bristle flounder), American product, Kumho Tongsang Co., Ltd.) seasoned grilled samples All of them were cooked for 3 to 4 minutes over medium heat, and sensory evaluation was conducted. Sensory evaluation was performed by examining color, flavor, appearance, texture, and overall preference, and the results are shown in FIG. 16 .

The untreated tofu was given a low preference score due to its familiar ingredients but lack of differentiation from existing products, and the freeze-thawed tofu of Example 7 was evaluated for its potential as a vegetable-roasted product replacing meat and fish meat due to its layered texture. In all items, it was evaluated as high preference comparable to grilled flounder.

Claims (16)

A processed meat substitute consisting of frozen and thawed tofu. The processed meat substitute according to claim 1, wherein the tofu is artificially grained on one or both sides of the tofu before freezing. The processed meat substitute according to claim 1, wherein the tofu is coated with seasoning or immersed in seasoning. [4] The processed meat substitute according to claim 3, wherein the seasoning contains a coloring agent or a natural pigment. The processed meat substitute according to claim 1, wherein the freezing is performed at a freezing speed of 0.60 cm/h to 5 cm/h. The processed meat substitute according to claim 1, wherein the thawing is performed by refrigeration thawing or running water thawing. The method of claim 1, wherein the processed meat substitute product is any one of hams, sausages, bacons, dry storage meats, nuggets, pork cutlets, or seasoned meats in which meat is replaced with tofu and has the same shape as the meat tissue. Processed meat substitutes, characterized in that. A method for producing a processed meat substitute comprising the steps of freezing and thawing tofu. The method of claim 8, further comprising the step of forming an artificial texture on one or both sides of the tofu prior to the step. The method of claim 8, further comprising a dehydration step of removing moisture liberated by thawing after the step. The method for manufacturing a processed meat substitute product according to claim 8, further comprising the step of applying or dipping seasoning to the frozen and thawed tofu after the step. The method for manufacturing a processed meat substitute product according to claim 10 or 11, further comprising drying the tofu after the step. The method of claim 8, wherein the freezing is performed at a freezing speed of 0.60 cm/h to 5 cm/h. The method of claim 8, wherein the thawing is performed by refrigeration thawing or running water thawing. The method of claim 11, further comprising the step of drying the tofu coated with or immersed in the seasoning after the step of applying or dipping the seasoning. The method of claim 8, wherein the processed meat substitute product is any one of hams, sausages, bacons, dried stored meats, nuggets, pork cutlets, or seasoned meats in which meat is replaced with tofu and has the same shape as the meat tissue. Method for producing a processed meat substitute, characterized in that.

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