TOFU WITH IMPROVED QUALITY AND MANUFACTURING METHOD THEREOF

Abstract

The present application relates to tofu comprising soy, allulose and a coagulant. The present application also relates to a method for manufacturing tofu using allulose.

Claims

1. Tofu comprising beans, allulose, and a coagulant.

2. The tofu of claim 1, wherein the tofu has a hardness of 80 g to 150 g.

3. The tofu of claim 1, wherein the tofu has a springiness of 0.8 to 1.5.

4. The tofu of claim 1, wherein the tofu has a gumminess of 50 g to 100 g.

5. The tofu of claim 1, wherein the tofu has a cohesiveness of 0.6 to 0.75.

6. The tofu of claim 1, wherein the tofu has a chewiness of 50 g to 200 g.

7. The tofu of claim 1, wherein the allulose is contained such that a dry solid content thereof is in a range of 0.1 wt % to 50 wt %, based on the total weight of the tofu.

8. The tofu of claim 1, wherein the bean is contained in an amount of 50 wt % to 99.8 wt %, based on the total weight of the tofu.

9. The tofu of claim 1, wherein the coagulant is contained in an amount of 0.1 wt % to 1.0 wt %, based on the total weight of the tofu.

10. The tofu of claim 1, wherein the allulose is contained such that a dry solid content thereof is in a range of 0.1 to 40 parts by weight, based on 100 parts by weight of the bean.

11. The tofu of claim 1, wherein the coagulant is magnesium chloride.

12. The tofu of claim 1, wherein the tofu has a dry solid content of 5 wt % to 50 wt %.

13. A method for manufacturing tofu, the method comprising: adding a coagulant to bean liquid; and adding allulose to the bean liquid before adding the coagulant or during adding the coagulant.

14. The method of claim 13, further comprising forming after adding the coagulant to the bean liquid.

15. The method of claim 14, wherein the forming is performed at a temperature of 70 C. to 90 C.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0034] FIG. 1 is a real picture of tofu for confirming the appearance of tofu (whether bubbles regenerated) according to the present application, in which the left is a picture of tofu according to comparative example 1, and the right is a picture of tofu according to experimental example 1.

[0035] FIG. 2 shows a physical property profile curve showing physical property measurement terms of tofu according to the present application.

MODE FOR CARRYING OUT THE INVENTION

[0036] Hereinafter, the present application will be described in more detail with reference to the specific examples. However, the present application is not limited to the following examples, and since those skilled in the art or similar art can fully recognize and infer the descriptions not described herein, detailed description will be omitted.

EXAMPLE 1

Preparation of Uncurdled Bean Curd

[0037] Blending ratio of raw materials for the preparation of uncurdled bean curd is shown in Table 1 by weight percent.

[0038] The preparation of uncurdled bean curd including allulose (72 Brix, allulose of 98 wt % or more, CJ CheilJedang, Inc.) (Experimental Example 1) was performed as the following. Yellow soybeans were fully washed, macerated in water, and then finely ground by a grinder with adding water little by little. Thereafter, strong smell of beans was removed by heating to a temperature of 100 C., and proteins were eluted. After heating, the resultant was filtered with a cotton cloth, and was thus separated into bean liquid and pureed bean. After cooling the bean liquid, allulose was added thereto and mixed, and then magnesium chloride was added as a coagulant. Afterwards, the resultant bean liquid was packaged in a container, heated at 85 C. for 60 minutes, and thereby uncurdled bean curd was formed and sterilized. The resulting uncurdled bean curd was cooled at 15 C. or lower, and then stored under refrigeration at 4 C.

[0039] Comparative Example 1 was prepared in the same manner as in Experimental Example 1, except that only a step of adding allulose is skipped in the preparation method of Experimental Example 1.

TABLE-US-00001 TABLE 1 Experimental Comparative Classification Example 1 Example 1 Bean liquid 94.74 99.74 Coagulant 0.26 0.26 Allulose 5 0 Total 100 100

EXAMPLE 2

Functional Evaluation

[0040] The appearance of the uncurdled bean curd prepared in the Example 1 was observed, and a functional evaluation was carried out. The functional evaluation was carried out in such a way that 9 trained panels tasted each tofu product in a cold state without heating, their mouths were washed with water every finishing evaluation of a sample, and after 1 minute they were allowed to evaluate the next sample. General taste preference, appearance preference, and sweetness preference were evaluated, and the results were shown based on five-point scale (Table 2).

[0041] [Evaluation Criteria]

[0042] Five-point preference (5: Very good, 4: Somewhat good, 3: Fair, 2: Poor, 1: Very poor)

[0043] As a result, on the surface, since addition of the allulose resulted in a decrease in bubble formation to make the tofu product have a smooth surface (the right picture of FIG. 1), it was confirmed that the appearance preference was high (Table 2), and it was evaluated that the addition of the allulose did not have an influence on the general taste preference and the sweetness preference (Table 2).

TABLE-US-00002 TABLE 2 Experimental Comparative Classification Example 1 Example 1 P-value General 3.44 3.44 0.50 taste Preference Appearance 4.56 3.67 0.03 Preference Sweetness 3.00 3.11 0.38 Preference

EXAMPLE 3

Physical Analysis of Uncurdled Bean Curd

[0044] Physical properties of tofu were confirmed depending on whether allulose was added and the concentration of allulose added in the preparation of uncurdled bean curd. The uncurdled bean curd was prepared using the preparation method of Experimental Example 1, an amount of allulose was adjusted to 0 wt %, 5 wt % (3.5 wt % based on dry solids), 10 wt % (7.1 wt % based on dry solids), 15 wt % (10.6 wt % based on dry solids), and 20 wt % (14.1 wt % based on dry solids) and then the allulose was added, and a content of the bean liquid was adjusted to be small as the added amount of allulose in order to adjust the total weight equally.

[0045] The physical properties were confirmed by measuring hardness, springiness, cohesiveness, gumminess, and chewiness using TA-XT Plus (Texture Technologes, UK) that is a physical property analyzer, and an average value measured total five times under the same condition was used as a result.

[0046] The physical property analyzer mimics an action of bite twice in human mouth. A probe (cylinder metal probe) of the physical property analyzer goes down to a food sample from an adjusted distance at an adjusted speed. Then, the probe goes up to a pre-adjusted distance and goes down again for a second bite. A force-sensing device and a converter recognize force applied the sample for measurement and send the data (force value, operation time, probe distance) to a computer. Definition of terms and conditions for measuring physical properties are as the following:

[0047] <Definition of Terms for Measuring Physical Properties>

[0048] (1) Hardness (g): a force which is necessary to reach a determined deformation, and is the maximum force of a first bite (the highest peak of a first compression in FIG. 2)

[0049] (2) Springiness: a speed at which a deformed material returns to the original state after removal of a transforming force (Length 2/Length 1=L2/L1 in FIG. 2)

[0050] (3) Cohesiveness: an internal bonding level necessary to make the food body (Area 2/Area 1=A2/A1 in FIG. 2)

[0051] (4) Gumminess (g): a force necessary to decompose a semi-solid food (a property to make a semi-solid sample swallowable) (=cohesiveness*hardness)

[0052] (5) Chewiness (g): numbers of steps of bite necessary to swallow a food (=gumminess*springiness)

[0053] <Conditions for Measuring Physical Properties>

[0054] Probe: a cylindrical shape having a diameter of 2 cm;

[0055] Speed (pre-test speed) at which the probe goes down to a sample: 5.00 mm/sec;

[0056] Speed (test speed) at which the probe penetrates the sample after touching the surface of the sample: 5.00 mm/sec;

[0057] Speed (post-test speed) at which the probe returns to the original position after penetrating through the sample: 5.00 mm/sec;

[0058] Target mode of the probe: distance;

[0059] Distance by which the probe recognizes the surface of the sample and penetrates the sample: 5.000 mm;

[0060] Condition (trigger type) under which the probe recognizes the sample: force; and

[0061] Force (trigger force) under which the probe recognizes the presence of the sample: condition for setting to 10.0 g.

[0062] Physical properties of tofu according to whether to add the allulose was confirmed, and as a result, tofu prepared by adding the allulose had a decrease of hardness (force hardness), springiness, cohesiveness, gumminess, and chewiness (energy chewiness), and thus had improved soft texture in comparison with tofu without the allulose added thereto. Analysis of physical properties of tofu according to the concentration of the added allulose demonstrates that when the concentration of the added allulose increased, springiness and cohesiveness were maintained to equally form tofu, but hardness decreased to thereby allow tofu to have softer texture (Table 3).

TABLE-US-00003 TABLE 3 Tofu solids Allulose content content (Dry solids Hardness Gumminess Chewiness (wt %) wt %) (g) Springiness Cohesiveness (g) (g) 0 10.25 176.36 2.04 0.79 140.66 302.59 5 12.66 130.78 1.02 0.68 89.61 91.82 10 15.77 123.29 1.09 0.73 89.36 97.69 15 18.33 122.40 1.21 0.73 89.76 107.99 20 20.15 101.76 1.12 0.71 72.32 81.76

[0063] From the above description, those of ordinary skill in the art of the present application will be understood that the present application can be carried out in other specific forms without changing the technical idea or essential features. Therefore, the above-disclosed embodiments are to be understood in all aspects as illustrative and not restrictive. Accordingly, the scope of the present application is defined by the following claims rather than by the detailed description. It shall be understood that all modifications or changes in forms conceived from the meaning and scope of the claims and their equivalents are included in the scope of the present application.