TWI555472B - Package system of fermented bean curd and method for manufacturing thereof - Google Patents

Description

Tofu milk fermentation packaging system and preparation method thereof

The invention relates to a bean curd milk product, in particular to a bean curd milk fermentation packaging system and a preparation method thereof.

Fermented Bean Curd is a favorite for Asian breakfast or porridge. Tofu is a kind of bean food that is fermented and cured by tofu. Tofu has high moisture content and is easily contaminated by microbial contamination. It can be preserved for a long time after being made into bean curd. Because of its texture, appearance and nutritional value, it is similar to cheese. For example, the soybean is firstly ground into soybean milk to add gypsum, stirred, solidified, pressed into hard tofu, dried on the surface, and then processed into bean curd. The method of secondary processing includes two types: 1. Using soybean meal or soybean meal: firstly, Aspergillus oryzae is cultivated in soybeans and rice bran, that is, soybeans, rice, etc. are cooked and cooled to make sputum; After salting and drying, mix the soybean meal, rice bran and seasoning liquid together and wait for the ripening; 2. Inoculate the moldy mold: inoculate the dried tofu into the mold tofu, then soak the salt water, add the seasoning and wait for the cans together. ripe.

Tofu can be used directly or as a seasoning during cooking. Most of the methods of direct consumption are used to garnish porridge. As a seasoning, you can add soy bean rice bran tofu while cooking the harder vegetables. Tofu can also be used as a sauce.

For the preparation method of the general bean curd, please refer to the first figure, which includes the following steps: Step 1: manufacturing soybean milk 100, which is to grind and defoam the soybeans and then filter the residue to make the soybean milk; in step 2, the bean flower is formed 110, and the first step is The soymilk is added to the coagulant to become the bean flower; in step 3, the chopped and filtered water is used to form the bean block 120, the bean flower of the second step is chopped, filtered, and then pressed into a tofu; the fourth step is to cut the block and store the material. 130, the third step of the board tofu, cut into small pieces, and then collectively placed on the straw naturally fermented mold, and manually into the bottle and add seasonings, and then sealed for a period of time to form bean curd; step five, block The bean curd is placed in the can 140, and the bean curd block of the fourth step is taken, and a certain number is added together with the seasoning to form a canned bean curd which is commercially available.

However, the above-described conventional method of manufacturing bean curd has its inevitable disadvantages. In step four, Step 5: Manual labor costs, and automation is more costly. Therefore, manual work is generally used.

The above-mentioned tofu cubes are taken in a certain number together with seasonings. Generally, the tofu cubes in the market are contained in a large-shaped glass jar, and a large number of tofu cubes are placed in the same bottle and stacked on each other. When eating, the bottle cap must be opened and then cleaned with clean water-free chopsticks for consumption. Therefore, there are many inconveniences in the busy society of today's business. In addition, a large number of tofu cubes in areas with high tides and hot climates, the tofu that has not been eaten in the bottle is easily contaminated and moldy and unsanitary. The uneaten bean curd is lost and too wasteful, and the bottle is not easy to carry. . Therefore, the current bean curd is generally only eaten in restaurants or at home, and consumption is still not popular. For all the busy industries in today's industrial and commercial industries where fast food is concerned, sales are limited and cannot be further expanded.

In addition, it takes at least 6 months for the mature bean curd food to mature during the ripening period to fertilize the beneficial substances that best meet the needs of the human body. However, making soy milk food for such a long time does not meet the economic costs and benefits.

Based on the above disadvantages, the method for manufacturing the high-quality bean curd product proposed by the invention is convenient to carry, can be torn open, eaten, environmentally friendly, and hygienic, and can balance economic cost efficiency and product quality.

In the present invention, a method and a packaging system for making a bean curd product are provided. The method for preparing a bean curd product comprises: providing a plurality of first bags having high gas permeability, injecting a fermentation strain, and sealing a plurality of bean curd pieces in the first bags; and then containing The first packaging bags of the tofu pieces are placed in a second bag having low gas permeability, and carbon dioxide, oxygen and nitrogen are introduced into the second bag to facilitate the bean curd The block is rapidly fermented in the first packaging bags, wherein the proportion of the total gas in the gas into the gas is less than 1%, the proportion of all gases in the oxygen is about 90-99.99%, and the total gas in the nitrogen gas is occupied. The ratio is about 1 to 9% to control the fermentation change of the strain; after that, after the first stage, a second stage fermentation is carried out, and the second time, the carbon dioxide, the oxygen and the nitrogen are introduced into the second package. Within the bag, the tofu pieces are further rapidly fermented in the first bags, wherein the proportion of the introduced gas is the same as once. The first bag with high breathability and the second bag with low breathability create a condition for rapid leaven.

Specifically, the second package has an injection hole for facilitating the passage of carbon dioxide, oxygen and nitrogen into the second package, and a vent hole for facilitating the discharge of carbon dioxide, oxygen and nitrogen from the second package. .

Furthermore, the oxygen permeability of the first package is greater than 1000 (cm ³ /m ² .24h.atm), and the carbon dioxide permeability of the first package is greater than 500 (cm ³ /m ² .24h. Atm). The oxygen permeability of the second package is less than 300 (cm ³ /m ² .24h.atm), and the carbon dioxide permeability of the second package is less than 100 (cm ³ /m ² .24h.atm).

These and other advantages are apparent from the following description of the preferred embodiments and claims.

100‧‧‧Manufacture of soy milk

110‧‧‧Bean flower forming

120‧‧‧Bean block forming

130‧‧‧Cutting and stocking

140‧‧‧Blocked bean curd into the can

Step 200‧‧‧ (Prepare a plurality of inner bags with high gas permeability material, and enclose a plurality of bean curd pieces in the inner bags)

Step 210‧‧‧ (Incorporate a plurality of inner packaging bags into an outer packaging bag, and pass carbon dioxide, oxygen and nitrogen to ferment in a first stage)

Step 220‧‧‧ (passing carbon dioxide, oxygen and nitrogen into the outer packaging for a second stage fermentation)

300‧‧‧Outer bags

310, 311‧‧‧ inner bag

320‧‧‧Injection hole

330‧‧‧ venting holes

The present invention will be more fully understood from the following detailed description of the embodiments of the invention, and In the example.

The first picture shows the traditional method of making bean curd.

The second drawing is a method for producing the bean curd of the present invention.

The third figure is the packaging system of the bean curd block of the present invention.

The invention is described in detail herein with reference to the particular embodiments of the invention, and the description of the invention. Therefore, the present invention may be widely practiced in other different embodiments in addition to the specific embodiments and preferred embodiments of the specification.

An embodiment described in the specification refers to a particular feature, method or characteristic described in connection with this embodiment, which is included in at least some embodiments. Therefore, the implementation of the various embodiments or aspects of the various embodiments is not necessarily the same embodiment. Furthermore, the features, methods, or characteristics of the invention may be combined as appropriate in one or more embodiments.

It is worth noting that in order to meet the needs of environmental protection and food hygiene and safety, the present invention uses Modified Atmosphere Packaging to make a bean curd product. The invention utilizes a double-layer gas permeable packaging material to carry out rapid acid fermentation of the bean curd, so that the ripening period of the bean curd is shortened from 6 months to 2 to 3 months. Tofu milk is not contaminated with airborne bacteria during acid fermentation and can enhance the preservation of the flavor of bean curd.

The invention uses double-layer soft plastic material, the inner soft plastic material packed with tofu milk block is a high gas permeability packaging material, and the outer soft plastic material is a low gas permeability packaging material, and a high concentration oxygen is introduced into the outer soft plastic material. Internal to promote fermentation of strains.

In the present invention, atmospheric regulation packaging technology mainly uses a certain proportion of gases, including carbon dioxide (CO ₂ ), nitrogen (N ₂ ), and oxygen (O ₂ ) to replace the gas composition in the package, and utilizes various gases to cause differences. The effect is to increase the growth rate of the sputum bacteria, so that the bean curd is rapidly acid-fermented under the seal of the packaging material with high gas permeability.

In general, the main gases that affect the growth and metabolism of fermenting species are oxygen and carbon dioxide. According to the different degrees of oxygen demand, the fermentation strains may include: 1. Those who need sufficient oxygen are aerobic bacteria, such as Pseudomonas, Artococcus, Acetococcus, etc.; Oxygen bacteria, such as Clostridium; Third, aerobic or non-oxygen can survive facultative aerobes (facultative aerobes).

The cells of the aerobic bacteria are subjected to respiratory metabolism, the inner membrane of the cell contains an electronic transfer chain of integrity, and oxygen is the recipient of the final electron in the chain. In general, the fermentation of the enzyme, such as glucose, through the electron transfer chain, the final product is carbon dioxide and water. The cells of the anaerobic bacteria ferment the enzyme in an anaerobic state, and the final product is still an organic substance, which means that the enzyme is not completely utilized. The facultative bacteria are subjected to respiratory metabolism under aerobic conditions, and the fermentation reaction is carried out under anaerobic conditions. Under aerobic conditions, the facultative bacteria grow more and the growth rate is faster. Therefore, aerobic bacteria are more efficient at using enzymes than anaerobic bacteria. In the aerobic state, peroxide or hydrogen peroxide is often produced in the metabolism of cells. Aerobic bacteria, containing catalase or peroxide catalyzing enzymes, can decompose peroxides or hydrogen peroxide into non-toxic products. There is no such enzyme that decomposes peroxide in anaerobic bacteria. Therefore, in anaerobic bacteria, growth is inhibited or even killed.

Tofu is made from fermented bean curd by mold, such as hairy mold. That is, Actinomucor can be used as a strain of bean curd. Mucor molds for fermenting bean curd include Mucor sufu, Mucor Rouxianus, Mucor racemosus, Rhizopus (such as Rhizopus chinensis), etc. .

In the present invention, the method of making bean curd comprises the following several steps.

Step 200: Preparing a plurality of inner bags of high gas permeability material, and sealing a plurality of bean curd pieces into the inner bag.

In step 200, the tofu cubes are placed in a container (for example, a stainless steel container) for dry heat sterilization (for example, at a temperature of 90 ° C for 2 hours), and after being cooled, the bean curd material is placed in the container. Within the inner packaging strip, and aerobic bacteria are injected into the aseptic inner packaging tape, and then the inner packaging tape is sealed to seal (into) the plurality of tofu milk pieces into the inner packaging bags. Each inner bag contains at least one bean curd block. The size and weight of the tofu block can be selected according to the demand, for example, about 1 to 5 grams per tofu block. In one embodiment, the oxygen permeability (OTR) of the inner package is greater than 1000 (cm ³ /m ² .24 h.atm), and the carbon dioxide permeability of the inner package is greater than 500 ( cm ³ /m ^{2 )} . 24h.atm). The SI unit of OTR is fm / Pa.s, wherein ^{1fm / Pa.s = 8.752cm 3 / m} 2 .24h.atm, and ^{1cm 3 / m 2 .24h.atm = 0.1143fm} / Pa.s. In one embodiment, the plurality of inner wraps can include inner wraps of different sizes, different numbers, or different OTRs. The material of the inner bag is a transparent material, and is a material having high gas permeability, for example, a laminated bag composed of PP/PE material. PP (Polypropylene) means polypropylene, and PE (Polyethylene) means polyethylene. Polypropylene (PP) is a semi-crystalline thermoplastic which is resistant to various organic solvents and acid-base corrosion and is used in the present invention for transparent packaging materials. Polyethylene (PE) is one of the most commonly used polymer materials, and is widely used in the manufacture of plastic bags and plastic films, and is used in the present invention for transparent packaging materials.

In step 200, an average of about 2 to 5 ml of aerobic sputum liquid is injected into each inner bag of each bean curd material. At this stage, under the sterile conditions, the excellent aerobic sputum species are directly inoculated on the bean curd, which can avoid the pollution of other strains and ensure the quality of the product.

In this stage, in addition to the injection of aerobic sputum liquid, it is also possible to add an appropriate amount of salt, marinade, etc. Marinade is directly related to the color, aroma and taste of the bean curd. The marinade can be formulated from a variety of spices. The spices are, for example, pepper, pepper, star anise, cinnamon, ginger, chili, etc. Spices can be used to prepare the flavor of bean curd, and also have antiseptic and bactericidal effects.

Step 210: Inserting a plurality of inner packaging bags of high gas permeability material into an outer bag of a low gas permeability material, and fermenting carbon dioxide gas, oxygen gas and nitrogen gas in a first stage.

Next, in step 210, the first stage fermentation of the bean curd is carried out, and the temperature can be adjusted or controlled at a temperature suitable for fermentation of the bean curd in the inner package. The outer bag 300 has an injection hole 320 and a vent hole 330 to facilitate the injection of gas and the discharge of gas. In one embodiment, the oxygen permeability (OTR) of the outer bag 300 is less than 300 (cm ³ /m ² .24 h.atm), and the carbon dioxide permeability of the outer bag 300 is less than 100 (cm ³ /m). ² .24h.atm). The outer bag 300 is made of a transparent material and has a low gas permeability material, such as a PE/EVOH/LLDPE material composition, a LLDPE/EVOH/LLDPE material composition, a KOP/EVOH/EVA material composition, and an LDPE/EVOH/LDPE material composition. ..Wait. EVOH (Ethylene Vinyl Alcohol Copolymer) means an ethylene-vinyl alcohol copolymer, LLDPE means a linear low density polyethylene, LDPE means a low density polyethylene, EVA means an ethylene-vinyl acetate copolymer, and KOP means a composite packaging material. EVOH is excellent in resistance to gases such as oxygen, nitrogen, carbon dioxide, etc. The EVOH is poorly resistant to moisture, and therefore, the package of the present invention is co-extruded with a hydrophobic thermoplastic such as PP/LLDPE or PP/LDPE while using EVOH to block all gases. The gas is injected into the outer packaging bag 300 through the injection hole 320, wherein the ratio of the total volume of carbon dioxide in the gas to the gas is less than 1%, and the ratio of the total volume of oxygen to the gas is about 90 to 99.99%. Nitrogen accounts for about 1 to 9% of the total gas volume to control the fermentation changes of the strain. The step of injecting gas into the injection hole 320 is injected into the outer package 300 by a container having a fixed gas ratio, such as a steel cylinder. In the first stage, a high concentration of oxygen is used to be input into a large packaging bag (outer packaging bag) 300, so that oxygen rapidly penetrates into a plurality of small packaging bags (inner packaging bags) 310, 311, thereby improving The growth rate of the fungus grows rapidly, please refer to the third figure. The inner packaging bags 310, 311 are, for example, inner packaging bags having different sizes, different numbers or different OTRs. When the concentration of the carbon dioxide gas generated during the acid fermentation is greater than a certain ratio (for example, 3%), the carbon dioxide gas in the outer bag 300 is excluded from the outside by the vent hole 330 until the carbon dioxide gas concentration is less than a certain value. The ratio is (for example, 0.5%). In one embodiment, the venting aperture 330 is an adjustable carbon dioxide venting aperture. In one embodiment, when the pressure within the outer package 300 is greater than a certain pressure (eg, 1.2 atmospheres), the carbon dioxide gas is automatically removed to the outside through the venting opening 330. The carbon dioxide gas of the present invention can be excluded to the outside by an automatic or manual means.

The bottom table below shows the changes in oxygen and carbon dioxide gas and the growth of sputum bacteria during the first stage of soy sucrose fermentation. The growth data of the sputum in the initial stage of fermentation (the first stage mentioned above), the number of bacteria in the sputum is in units of CFU/g. Colony-Forming Units (CFU) refer to the total number of bacterial communities per unit volume. The results show that: (1) Since the oxygen in the outer bag 300 penetrates into the inner bags 310, 311, the oxygen concentration is gradually reduced (from 95% to 70% of the input); (2) carbon dioxide gas is taken from inside. Within the packaging bags 310, 311 and gradually discharged to the outer packaging bag 300, so that the concentration of carbon dioxide gradually increases (from the input of <0.1% to 3.2%); (3) the first 40 days, the number of bacteria bacteria over time Gradually increased (from 3.2 x 10 ⁵ to 7.9 x 10 ⁸ ); (4) On the 50th day, the growth of sputum was inhibited due to the increase in carbon dioxide concentration to 3.2%, and the number of bacteria decreased slightly ( Reduced from 7.9 x 10 ⁸ to 8.3 x 10 ⁷ ). This shows that microbial growth with aeration is faster than that of non-ventilated microorganisms.

Step 220: Passing carbon dioxide gas, oxygen and nitrogen into the outer bag of the low gas permeability material for performing a second stage fermentation.

From the above number of bacteria in the above 50 days, the oxygen concentration in the outer bag 300 has been reduced to 70%, and the carbon dioxide concentration has been increased to 3.2%. Therefore, the second atmospheric regulation is required to adjust the oxygen concentration. Raise to increase the number of bacteria in the bacteria, so proceed to another step 220. Therefore, the more the number of injecting gases of the present invention, the more the number of bacteria in the bacteria can be further improved; and the condition or timing of injecting the gas can be determined according to the concentration of carbon dioxide being greater than a certain ratio. Table 2 shows the changes in oxygen and carbon dioxide gas and the growth of sputum in the second stage of tofu acid fermentation.

In the second stage fermentation (post fermentation), the temperature can be controlled at a temperature suitable for fermentation. When the gas 320 is introduced into the outer bag 300, the ratio of the total volume of carbon dioxide to the volume of the gas is less than about 1%, the ratio of the volume of oxygen to the total volume of the gas is about 90 to 99.99%, and the ratio of the volume of the gas to the total volume of the gas. It is about 1 to 9% to control the fermentation changes of the strains. In the second stage, the fermentation days were carried out for about 40 days. After the 60th day, the number of bacteria has increased significantly to over ¹⁰⁹ . Therefore, the bean curd packaging system of the inner bag and the low-breathing outer bag using the high gas permeability material of the present invention can create a high fermentation condition, and the package is packaged in the inner bag of the high gas permeable material. The ripening period of the bean curd is shortened from the traditional 6 months to 2 to 3 months, and the high quality and delicious bean curd product can be produced.

The bottom three tables below show the sensory evaluation of the bean curd product of the present invention. The results show that the bean curd product finished by the method of the invention is far superior to the traditional bean curd product in terms of flavor, sweet taste and overall acceptability; and the saltiness portion is far lower than the traditional bean curd product. More importantly, the bean curd product of the present invention is manufactured in half the time of conventional manufacturing. It also shows that the growth of microorganisms with ventilation is much faster than the growth of microorganisms without aeration.

As can be seen from the above, the advantages of the present invention include: (1) shortening of the production time of the bean curd product: the production of the enzyme product can be completed in about 2 to 3 months; (2) the bean curd product of the present invention can reduce the preservative (3) The number of bacteria of the bean curd product produced by using the gas in the fermentation tank of the present invention can be greatly improved; (4) The bean curd product of the present invention can be environmentally friendly, non-polluting, (5) The bean curd product of the present invention is not polluted by high temperature sterilization, and the salinity can be controlled to about 1 to 5%, so it is suitable for the production condition of low-salt bean curd .

An embodiment is an implementation or example of the invention. An embodiment, an embodiment, some embodiments, or other embodiments described in the specification are specific to the features, structures, or characteristics described in connection with the embodiments, but not necessarily in some embodiments, but not necessarily In all embodiments. The embodiments of the various aspects are not necessarily the same embodiment. It should be understood that in the description of the embodiments of the present invention, the features are sometimes combined in the drawings and text descriptions of an embodiment, the purpose of which is to simplify the technical features of the present invention, and to facilitate understanding of the implementation of various aspects of the present invention. the way. In addition, the various modifications that can be made by the embodiments and the embodiments described in the present invention are intended to be included within the scope of the present invention. Therefore, the drawings and the examples are intended to be illustrative and not to limit the invention, and the scope of the invention is intended to be limited only by the scope of the claims.

Step 200‧‧‧ (Prepare a plurality of inner bags with high gas permeability material, and enclose a plurality of bean curd pieces in the inner bags)

Step 210‧‧‧ (Incorporate a plurality of inner packaging bags into an outer packaging bag, and pass carbon dioxide, oxygen and nitrogen to ferment in a first stage)

Step 220‧‧‧ (passing carbon dioxide, oxygen and nitrogen into the outer packaging for a second stage fermentation)

Claims (10)

A method for preparing a bean curd product, comprising: providing a plurality of first bags having high gas permeability, injecting a fermentation strain, and sealing a plurality of bean curd pieces in the first bag, the first bag a soft plastic material; and the first packaging bag containing the tofu milk pieces is sealed in a second bag having low gas permeability, the second bag is a soft plastic material and has an injection hole And injecting carbon dioxide, oxygen and nitrogen into the second packaging bag through a container having a fixed gas ratio to facilitate rapid fermentation of the bean curd pieces in the first packaging bags. The method for producing a bean curd product according to claim 1, wherein the proportion of the oxygen accounts for about 90 to 99.99% of the total gas. The method for producing a bean curd product according to claim 1 or 2, wherein the first bag has an oxygen permeability of more than 1000 (cm ³ /m ² .24 h.atm), and the first bag is permeable to carbon dioxide. The rate is greater than 500 (cm ³ /m ² .24h.atm). The method for producing a bean curd product according to claim 1, wherein the material of the first package is composed of polypropylene and polyethylene. The method for producing a high activity multi-enzyme product according to claim 1, wherein the second package has a vent hole for facilitating the carbon dioxide, the oxygen and the nitrogen to be discharged outside the second package. The method for producing a bean curd product according to claim 1, wherein the oxygen permeability of the second package is less than 300 (cm ³ /m ² .24 h.atm), and the carbon dioxide permeability of the second package is Less than 100 (cm ³ /m ² .24h.atm). The method for producing a bean curd product according to claim 1, wherein the material of the second package is a transparent material. The method for preparing a bean curd product according to claim 1, wherein the material of the second bag is made of PE/EVOH/LLDPE, LLDPE/EVOH/LLDPE or LDPE/EVOH/LDPE materials. to make. The method for preparing a bean curd product according to claim 1, further comprising the second pass of the carbon dioxide, the oxygen and the nitrogen in the second package by the container having a fixed gas ratio, It is advantageous for the tofu milk pieces to be further rapidly fermented in the first packaging bags. The method for producing a bean curd product according to claim 9, wherein the proportion of the oxygen is about 90 to 99.99% of the total gas.