THE PROCESSED TOFU CONTAINING RAW MATERIALS OTHER THAN SOYBEANS AND MANUFACTURING METHOD THEREFOR

Abstract

The present application relates to processed tofu comprising: one or more raw materials selected from the group consisting of seafood, vegetables, and noodles; tofu; soybean milk; salt, and to a manufacturing method therefor.

Claims

1. Processed tofu comprising: one or more raw material(s) selected from the group consisting of seafood, vegetables, and noodles; tofu; soybean milk; and salt.

2. The processed tofu of claim 1, wherein the weight ratio of the soybean milk and the tofu is 7.5:2.5 to 5.5:4.5.

3. The processed tofu of claim 1, wherein the soybean milk is included in an amount of 55 parts by weight to 75 parts by weight based on 100 parts by weight of the processed tofu.

4. The processed tofu of claim 1, wherein the soybean milk has a dry solid content of 5 brix % to 15 brix %.

5. The processed tofu of claim 1, wherein the tofu is included in an amount of 25 parts by weight to 45 parts by weight based on 100 parts by weight of the processed tofu.

6. The processed tofu of claim 1, wherein the salt is included in an amount of 0.1 part by weight to 1 part by weight based on 100 parts by weight of the processed tofu.

7. The processed tofu of claim 1, wherein the raw material(s) is/are included in an amount of 0.1 part by weight to 20 parts by weight based on 100 parts by weight of the processed tofu.

8. The processed tofu of claim 1, wherein the seafood is layer or shrimp.

9. The processed tofu of claim 1, wherein the vegetable is chili pepper or coriander.

10. The processed tofu of claim 1, wherein the noodles are cellophane noodles.

11. The processed tofu of claim 1, which further contains a coagulant.

12. A method of producing the processed tofu of claim 11, wherein the coagulant is one or more selected from the group consisting of calcium sulfate, magnesium chloride, and glucono -lactone.

13. The processed tofu of claim 1, which is fried tofu.

14. The processed tofu of claim 13, which has a hardness of 1,000 g to 1,500 g.

15. The processed tofu of claim 13, which has an adhesiveness of 0.1 g.s to 5 g.s.

16. The processed tofu of claim 13, which has a springiness of 500 J to 1,000 J.

17. A method of producing processed tofu, the method comprising: (a) mixing, with tofu, soybean milk, and salt, one or more raw material(s) selected from the group consisting of seafood, vegetables, and noodles; (b) grinding the resultant of (a); and (c) adding a coagulant to the resultant of (b).

18. The method of claim 17, wherein the grinding in (b) is grinding of the tofu contained in the resultant of (a) to a particle size of 0.5 mm to 2 mm.

19. The method of claim 17, wherein the resultant of (a) or the resultant of (b) has a viscosity of 20 cP to 70 cP.

Description

DESCRIPTION OF DRAWINGS

[0030] FIG. 1 is a flow chart illustrating a method of producing tofu of the present application.

[0031] FIG. 2 is an image showing the degree of raw material dispersion according to the mixing ratio of soybean milk and tofu in Example 1.

[0032] FIG. 3 is an image of processed tofu final products according to one embodiment of the present application, which contain laver.

MODES OF THE INVENTION

[0033] Hereinafter, the present application will be described in more detail with reference to Examples. However, the Examples are merely illustrative of the present application, and are not to limit the scope of the present application thereto.

EXAMPLE 1: PRODUCTION OF PROCESSED TOFU AND EVALUATION OF DEGREE OF RAW MATERIAL DISPERSION

1-1. Preparation of Tofu for use as Raw Material of Processed Tofu

[0034] One hundred kilograms of soybeans were soaked in 500 kg of water. The soaked soybeans were ground, passed through a filter, and then steamed to prepare soybean milk. Subsequently, after dispersing calcium sulfate in water that is five times the weight thereof, the calcium sulfate was added to the prepared soybean milk in an amount of 0.3% by weight relative to the soybean milk to coagulate the same, and thereby tofu was prepared.

1-2. Production of Processed Tofu Containing Non-Soybean Raw Material(s) (Raw Material(s) other than Soybeans)

[0035] A liquid mixture was prepared by mixing the tofu prepared in Example 1-1, the soybean milk prepared while preparing the tofu in Example 1-1, refined salt, and non-soybean raw material(s) (laver; cellophane noodles, chili pepper, and dried shrimp; or chili pepper and coriander) according to a mixing ratio shown in Table 1 to Table 3, and was ground using a homogenizer (Ingenieurburo Mencke & Tegtmeyer GmbH) until the particle size of the tofu therein became 2 mm or less. After the grinding, the liquid mixture was coagulated by mixing it with calcium sulfate, which was dispersed in water five times the weight thereof, in an amount of 0.3% by weight relative to the soybean milk and performing stirring, and the resultant was placed in a molding box and pressed for 20 minutes to produce tofu. The produced tofu was cut into a size of 110 mm75 mm35 mm and then fried in a 170 C. cooking oil (a blended cooking oil of oleic oil and soybean oil, Dauan MARVELA (Sime Darby Plantation Berhad)) for one minute.

1-3. Evaluation of Degree of Raw Material Dispersion

[0036] The degree of raw material dispersion in the tofu according to the mixing ratio of soybean milk and tofu was evaluated. First, each of the liquid mixtures prepared by adding layer as a raw material in Example 1-2 was placed in a transparent container to visually evaluate the degree of layer dispersion in the liquid mixture (for Experimental Examples 1-1 to 1-5). In addition, each of the fried tofu obtained in Example 1-2 was visually examined to evaluate the degree of raw material dispersion in the tofu (for Experimental Examples 1-1 to 1-6, 2-1 to 2-5, and 3-1 to 3-5).

[0037] As a result, it was found that in the case of the liquid mixture containing laver, the layer was uniformly dispersed, without floating to the top or sinking to the bottom, throughout the liquid mixture when soybean milk and tofu had been mixed in a ratio of 7:3 or 6:4 (FIG. 2). Likewise, in the case of the fried tofu, it was found that the non-soybean raw material(s) was/were uniformly dispersed throughout tofu when soybean milk and tofu had been in a ratio of 7:3 to 5:5, regardless of the type(s) of the raw material(s) (Table 1 to Table 3, and FIG. 3).

TABLE-US-00001 TABLE 1 Tofu containing added laver Experimental Experimental Experimental Experimental Experimental Experimental Example 1-1 Example 1-2 Example 1-3 Example 1-4 Example 1-5 Example 1-6 10 Brix % soybean 100 90 80 70 60 50 milk (kg) Tofu (kg) 0 10 20 30 40 50 Refined salt (g) 330 330 330 330 330 330 Sliced laver 600 600 600 600 600 600 (195 mm 215 mm, g) Degree of laver Floated or Floated or Floated or Uniformly Uniformly Uniformly dispersion sank sank sank dispersed dispersed dispersed

TABLE-US-00002 TABLE 2 Tofu containing added cellophane noodles, chili pepper, and dried shrimp Experi- Experi- Experi- Experi- Experi- mental mental mental mental mental Example Example Example Example Example 2-1 2-2 2-3 2-4 2-5 10 Brix % 100 90 80 70 60 soybean milk (kg) Tofu (kg) 0 10 20 30 40 Refined salt 270 270 270 270 270 (g) Cellophane 4 4 4 4 4 noodles (kg) Chili pepper 9 9 9 9 9 (kg) Dried shrimp 2 2 2 2 2 (kg) Degree of Floated or Floated or Floated or Uniformly Uniformly cellophane sank sank sank dispersed dispersed noodle, chili pepper, and dried shrimp dispersion

TABLE-US-00003 TABLE 3 Tofu containing added chili pepper and coriander Experi- Experi- Experi- Experi- Experi- mental mental mental mental mental Example Example Example Example Example 3-1 3-2 3-3 3-4 3-5 10 Brix % 100 90 80 70 60 soybean milk (kg) Tofu (kg) 0 10 20 30 40 Refined salt 400 400 400 400 400 (g) chili pepper 6 6 6 6 6 (kg) Coriander 3 3 3 3 3 (kg) Degree of Floated or Floated or Floated or Uniformly Uniformly chili sank sank sank dispersed dispersed pepper and coriander dispersion

EXAMPLE 2: EVALUATION OF VISCOSITY OF LIQUID MIXTURE ACCORDING TO MIXING RATIO OF SOYBEAN MILK AND TOFU

[0038] Since it had been confirmed in Example 1 that the degree of non-soybean raw material dispersion varied according to the mixing ratio of soybean milk and tofu, the viscosity according to the mixing ratio of soybean milk and tofu was evaluated.

[0039] The viscosity of each liquid mixture prepared by mixing soybean milk and tofu in Example 1-2 according to a mixing ratio shown in Table 4 was measured, by using a DV3T Brookfield rheometer (AMETEK, Inc.) with a LV-61 spindle at a rotation speed of 100 rpm and a temperature of 25 C.

[0040] As a result, it was found that the mixing of soybean milk and tofu at a ratio of 10:0 to 8:2 yielded a liquid mixture with a viscosity of 10 to 17 cP and that the mixing of soybean milk and tofu at a ratio of 7:3 or 6:4 yielded a liquid mixture of the soybean milk and the tofu with a viscosity of 30 to 60 cP. When the ratio of soybean milk and tofu was 5:5, the viscosity was too high to be measured. Therefore, it can be seen that the non-soybean raw material(s) is/are most uniformly dispersed in a liquid mixture having a viscosity of 30 to 60 cP.

TABLE-US-00004 TABLE 4 Viscosity of liquid mixture according to mixing ratio of soybean milk and tofu Soybean milk:tofu ratio 10:0 9:1 8:2 7:3 6:4 5:5 Weight of soybean 100 90 80 70 60 50 milk (kg) Weight of tofu (kg) 0 10 20 30 40 50 Viscosity (cP) 10.22 11.87 16.24 30.06 59.74 N/A

EXAMPLE 3: MEASUREMENT OF PHYSICAL PROPERTIES AND SOLID CONTENT OF TOFU

[0041] The physical properties and solid content of Experimental Example 1-4 prepared in Example 1-2 were measured. To evaluate the physical properties, hardness, adhesiveness, and springiness were measured using a TA.XT Plus texture analyzer (Stable Micro Systems) under the following measurement conditions.

Physical Property Measurement Conditions

[0042] The conditions were set as follows:

[0043] Probe: a cylindrical probe 2 cm in diameter;

[0044] Speed at which the probe descends to a sample (i.e., Pre-test Speed): 5.00 mm/sec;

[0045] Speed at which the probe penetrates into the sample after touching the sample surface (i.e., Test Speed): 5.00 mm/sec;

[0046] Speed at which the probe returns to its initial position after penetrating the sample (i.e., Post-test Speed): 5.00 mm/sec;

[0047] Target mode of the probe (i.e., Target Mode): Distance;

[0048] Distance by which the probe penetrates into the sample after recognizing the sample surface (i.e., Distance): 5.000 mm;

[0049] Conditions for the probe to recognize the sample (i.e., Trigger Type): Force; and

[0050] Minimal force for the probe to recognize the presence of the sample (i.e., Trigger Force): 10.0 g.

[0051] Table 5 shows the result of measuring physical properties, where the average of a total of five measurements made under the same conditions is presented as the result.

TABLE-US-00005 TABLE 5 Result of evaluating physical properties of Experimental Example 1-4 Hardness Adhesiveness Springiness Test item (g) (g .Math. s) (J) Measured value 1274.49 1.00 772.85

[0052] The solid content was determined according to the following equation after grinding Experimental Example 1-4 and then drying the same in a dry oven at 110 C. for six hours. This test was repeated a total of five times, and the average of the measurements is presented as the result.

[00001]$\mathrm{Solid}.Math..Math.\mathrm{content}.Math..Math.\left(\%\right)=\frac{\left(\begin{array}{c}\mathrm{Weight}.Math..Math.\mathrm{of}.Math..Math.\mathrm{dried}.Math..Math.\mathrm{sample}.Math..Math.\mathrm{and}.Math..Math.\mathrm{weighing}.Math..Math.\mathrm{plate}-\\ \mathrm{Weight}.Math..Math.\mathrm{of}.Math..Math.\mathrm{empty}.Math..Math.\mathrm{weighing}.Math..Math.\mathrm{plate}\end{array}\right)}{\left(\begin{array}{c}\mathrm{Weight}.Math..Math.\mathrm{of}.Math..Math.\mathrm{undried}.Math..Math.\mathrm{sample}.Math..Math.\mathrm{and}.Math..Math.\mathrm{weighing}.Math..Math.\mathrm{plate}-\\ \mathrm{Weight}.Math..Math.\mathrm{of}.Math..Math.\mathrm{empty}.Math..Math.\mathrm{weighing}.Math..Math.\mathrm{plate}\end{array}\right)}100$

[0053] According to the equation, the measured solid content was 27.55% by weight.

EXAMPLE 4: SENSORY EVALUATION

[0054] Experimental Examples 1-4, 2-4, and 3-4 prepared in Example 1-2 were subjected to sensory evaluation (Table 6 to Table 8). As a Comparative Example, fried plain tofu not containing any of the non-soybean raw materials (laver; cellophane noodles, chili pepper, and dried shrimp; or chili pepper and coriander) was prepared according to the preparation method of Example 1, and was also subjected to sensory evaluation (Table 9).

[0055] Specifically, the sensory evaluation was performed by 32 panelists, who were asked to evaluate each of the tofu according to overall preference, appearance, texture, taste preference for each of the raw materials, and taste preference for the soybean.

[0056] As a result, Experimental Examples 1-4, 2-4, and 3-4, which were given a score of 4.19 or more, 3.20 or more, and 3.15 or more, respectively, were evaluated as having acceptable sensory quality as indicated by the score of 3 or more, and were also given a high score in terms of the taste preference for each of the raw materials. On the other hand, the fried plain tofu (Comparative Example) was given a lower score than Experimental Examples 1-4, 2-4, and 3-4 in terms of overall preference and the taste preference for the soybean. Therefore, it was confirmed that when a non-soybean raw material(s) was/were added in the production of the tofu, the taste preference for the soybean of the fried tofu and, further, the overall preference for the fried tofu were improved.

TABLE-US-00006 TABLE 6 Sensory evaluation result of Experimental Example 1-4 Taste Taste Classi- Overall preference preference fication preference Appearance Texture for laver for soybean Score 4.56 4.41 4.38 4.19 4.63

TABLE-US-00007 TABLE 7 Sensory evaluation result of Experimental Example 2-4 Taste Taste Classi- Overall preference preference fication preference Appearance Texture for shrimp for soybean Score 3.65 3.20 3.69 3.81 3.50

TABLE-US-00008 TABLE 8 Sensory evaluation result of Experimental Example 3-4 Taste Taste Classi- Overall preference preference fication preference Appearance Texture for coriander for soybean Score 3.31 3.46 3.27 3.23 3.15

TABLE-US-00009 TABLE 9 Sensory evaluation result of fried plain tofu (Comparative Example) Overall Softness Taste preference Classification preference preference for soybean Score 3.21 2.63 3.11