Cheese tofu and preparation method thereof

Abstract

The invention provides a cheese tofu and a preparation method thereof. The cheese tofu comprises 16-26% natural cheese, 9-13% soy protein and 6-15% fat product, and does not contain colloid and emulsifier. The cheese tofu of the invention can achieve a taste and tissue structure similar to fish tofu without adding colloid and emulsifier by adding animal protein and plant protein and undergoing a specific preparation method, and has a soft and natural cheese fragrance, a good tissue state, and strong operability.

Description

Technical Field

[0001] The invention belongs to the field of soybean protein products, and specifically relates to cheese tofu and a method for preparing the cheese tofu, and in particular to cheese tofu which can be used for Chinese cooking and a preparation process thereof. Background Art

[0002] Soybean is one of the main crops in China. It has the characteristics of both edible oil and protein resources and has high nutritional value. Soy protein is the most abundant protein in nature. Its amino acid composition is similar to that of essential amino acids for the human body. It is also rich in calcium, phosphorus, iron, oligosaccharides and various vitamins. It is known as "growing gold". Industrialized soy protein products include soy protein powder, soy protein concentrate, soy protein isolate and soy texture protein. The development of soy protein products with soy protein as the main raw material has become a research hotspot in the food field in recent years. Products that can be used in Chinese cooking have gradually appeared in the kitchens and tables of Chinese consumers. Fish tofu is one of them. Fish tofu is a food made of edible fish or fish paste as the main ingredient, edible starch and soy protein as auxiliary ingredients. It is pounded, formed, matured, cut into pieces and fried. It has the advantages of rich nutrition and elastic taste. However, it still has the following shortcomings: in order to remove the fishy smell, fix the shape and make the product not fragile, it is fried during the processing, which can easily destroy the nutrition and produce carcinogens; in the traditional processing technology, the maximum chopping speed reaches 4000-5000rpm, which consumes a lot of energy and equipment; although some consumers like the taste of fish tofu, they are allergic to fish and other aquatic products or find it difficult to accept the bad flavor and fishy smell of the product. Therefore, there is still room for further improvement of fish tofu products.

[0003] Cheese is a dairy product made from concentrated and fermented milk. It is known as the "gold" of dairy products and is mainly divided into natural cheese and processed cheese. Natural cheese is made by fermenting cow's milk with lactic acid bacteria under certain fermentation conditions. Its nutrients are easily absorbed by the human body and it is an indispensable cooking ingredient or seasoning in Western countries. However, natural cheese is rarely used in Chinese cooking products at present. The main reason is that its flavor is difficult for Chinese consumers to accept and its thermal stability is poor. It is easy to melt when heated, resulting in poor product quality.

[0004] Therefore, preparing a cheese tofu with a unique flavor that combines Chinese and Western elements and is easily accepted by Chinese consumers and can be used in Chinese cooking has great practical research significance and commercial development value. Summary of the invention

[0005] The invention aims to provide cheese tofu which can be used for Chinese cooking and a preparation method thereof. The invention solves the problem that traditional milk tofu is easy to become loose and melt when heated by adding natural cheese to soybean protein and optimizing the selection, proportion, method steps and parameters of raw materials, so that the product contains both animal protein and plant protein, is more nutritious, has a soft and natural cheese aroma and is more operable.

[0006] According to one aspect of the present invention, there is provided cheese tofu, which comprises the following components based on the total weight of the cheese tofu: 16-26% natural cheese, 9-13% soy protein, and 6-15% fat product; and the cheese tofu does not contain colloid and emulsifier.

[0007] According to one embodiment, the cheese tofu further comprises one or more of 3%-13% starch, 1%-4% egg white powder, 0.1%-0.9% edible salt, 0.5%-3.5% white sugar, 0.2%-1.0% monosodium glutamate, and 0.1%-0.5% glutamine transaminase.

[0008] According to one embodiment, the natural cheese is selected from one or more of cream cheese, feta cheese, ricotta cheese, cottage cheese, mascarpone cheese, and quark cheese.

[0009] According to one embodiment, the fat product comprises one or more of milk fat and vegetable oil.

[0010] According to one embodiment, the fat product is selected from one or more of butter, cocoa butter, palm oil, coconut oil, soybean oil, rapeseed oil, sunflower oil, corn oil, peanut oil, rice oil, olive oil, sesame oil and sesame oil.

[0011] According to one embodiment, the starch is selected from one or more of wheat starch, corn starch, potato starch, sweet potato starch and tapioca starch, and modified starches thereof.

[0012] According to another aspect of the present invention, a method for preparing cheese tofu is provided, comprising the following steps: chopping soy protein in ice water for a first time to obtain a paste; adding a fat product to the paste for a second time to obtain an emulsion; adding natural cheese to the emulsion for a third time to obtain a first mixture.

[0013] Wherein, the first chopping, the second chopping and the third chopping respectively include low-speed stirring of 900-1500 rpm and high-speed stirring of 2100-3000 rpm.

[0014] According to one embodiment, the method further comprises adding glutamine aminotransferase to the first mixture, and chopping and stirring at 4-12° C. and 2100-3000 rpm for 1-3 min to obtain a protein mixture.

[0015] According to one embodiment, the method further comprises placing the protein mixture into a mold and shaping it at 4-6° C. for 12-24 hours to obtain a semi-finished product.

[0016] According to one embodiment, the method further comprises cooking the semi-finished product at 85-95° C. for 30-50 min.

[0017] The cheese tofu according to the present invention contains richer nutrition and better tissue state due to the addition of animal and plant double proteins, and has a similar taste to fish tofu, but has a harder texture and strong operability. It is suitable for Chinese cooking methods such as frying, stir-frying, baking, deep-frying, and shabu-shabu, and has a good production effect. DETAILED DESCRIPTION

[0018] In order to more clearly understand the technical features, purposes and beneficial effects of the present invention, the technical solution of the present invention is now further described in detail. It should be understood that the following specific embodiments are only exemplary, and the technical solution of the present invention is not limited to the specific embodiments listed below.

[0019] Traditional milk tofu tends to become loose and melt when heated. The reason is that the macromolecular fat in natural cheese is the support for the structure of tofu, and the melting point of fat (milk fat) is generally around 33°C. Once the fat melts, the structure will inevitably become soft or even collapse. At present, the melting point of common processed cheese and natural cheese on the market is about 50-60°C, and the shape retention is poor, which is difficult to adapt to the current Chinese cooking needs.

[0020] The invention solves the above problems by selecting raw materials such as natural cheese, fat products, starch, etc., mixing ratios of raw and auxiliary materials, and optimizing processing techniques such as chopping speed, chopping time, reaction time, etc., so that various raw and auxiliary materials in the product are fully integrated and emulsified to form a stable and heat-resistant structure.

[0021] According to a specific embodiment, the present invention provides a cheese tofu, including natural cheese, dual protein components of soy protein, and a fat product, so as to ensure the nutrition and taste of the cheese tofu.

[0022] Natural cheese is made by fermenting cow's milk with lactic acid bacteria under certain fermentation conditions. The nutrients are easy to be absorbed by the human body. It is an indispensable cooking ingredient or seasoning in Western countries, but its flavor is difficult to be accepted by Chinese consumers and its thermal stability is poor. It is easy to melt when heated, and the product effect is poor. Therefore, the amount of addition should not be too much. Specifically, the above-mentioned natural cheese can be a conventional natural cheese in the art, preferably unripe cheese, more preferably cream cheese, feta cheese, whey cheese, cottage cheese, mascarpone cheese or quark cheese, or any combination thereof. In the cheese tofu of the present invention, the content of natural cheese is more than 16%, which exceeds the cheese addition amount specified in "GB 25192-2010 National Food Safety Standard Processed Cheese" (ratio greater than 15%), so that the product has a soft and natural cheese aroma, which not only retains the characteristic flavor and functional characteristics inherent in classic cheese, but also conforms to the taste of the public, and is of great significance for promoting the application of cheese in Chinese food consumption scenarios. Based on the total weight of the cheese curd, the content of natural cheese may be 16-26%, preferably 18-24%, for example 19%, 20%, 21%, 22% and 23%.

[0023] The soy protein may be in the form of soy protein powder, or one or more of soy protein concentrate, soy protein isolate and soy textured protein, preferably soy protein isolate.

[0024] Soy protein isolate is a complete protein food additive produced from low-temperature desolventized soybean meal. The protein content of soy protein isolate is over 90%, with nearly 20 kinds of amino acids, including essential amino acids for the human body. It is rich in nutrition and does not contain cholesterol. It is one of the few varieties of plant protein that can replace animal protein.

[0025] Based on the total weight of the cheese tofu, the content of soy protein can be 9-13%, preferably 10-12%, for example 11%. If the amount of soy protein added is too low, a protein cross-linking system cannot be formed; if the amount of soy protein added is too high, the product tastes too hard.

[0026] The composition and ratio of fat products affect the melting point of fat. When added to the product, when the addition amount is the same, the product hardness of the product with the fat product with a high melting point is high, and the product hardness of the product with the fat product with a low melting point is low. In addition, the addition of fat products can make the product taste crisp and elastic and reduce the powdery texture. The above-mentioned fat products can be conventional fat products in the art, and can include milk fat and / or vegetable oils, preferably one or more of butter, cocoa butter, palm oil, coconut oil, soybean oil, rapeseed oil, sunflower oil, corn oil, peanut oil, rice oil, olive oil, sesame oil, and sesame oil. Based on the gross weight of cheese tofu, the content of the fat product can be 6-15%, preferably 8-13%, for example, 9%, 10%, 11% and 12%.

[0027] The cheese tofu may also include starch, egg white powder and glutamine transaminase to fully blend and emulsify the raw and auxiliary materials of the product. The addition of starch gives the product good elasticity, bite and stability, but the amount added should not be too large. When the amount is too large, the product has a strong powdery texture and a hard mouthfeel. The starch is conventional starch in the art, preferably one or more of wheat starch, corn starch, potato starch, sweet potato starch, cassava starch and modified starch thereof. Based on the gross weight of the cheese tofu, the starch content may be 3-13%, preferably 5-11%, more preferably 6-10%, for example, 7%, 8% and 9%.

[0028] The addition of egg white powder enables the cheese tofu product to remain uniform and stable, and has elasticity, toughness and operability. Based on the total weight of the cheese tofu, the content of the egg white powder can be 1-4%, for example, 2%, or 3%.

[0029] Glutamine transaminase can catalyze the cross-linking reaction between protein molecules, increase the cross-linking degree of soy protein molecular chains, and also help improve the taste of the product, making the product more thermally stable, elastic and water-holding. Based on the total weight of cheese tofu, the content of glutamine transaminase can be 0.1-0.5%, preferably 0.2-0.4%, for example 0.3%.

[0030] The addition of the starch and egg white powder allows the cheese tofu of the present invention to have product uniformity and stability without adding edible colloids and emulsifiers, and has elasticity, toughness and operability, making the product label cleaner, more in line with consumer preferences, and improving the health attributes of the product.

[0031] Further, according to the needs of taste, the cheese tofu may also include one or more of edible salt, white sugar and monosodium glutamate. According to a specific embodiment, the content of edible salt may be 0.1-0.9%, preferably 0.2-0.7%, for example, 0.3%, 0.5%. The content of white sugar may be 0.5-3.5%, preferably 1-3%, for example, 1.5%, 2% and 2.5%. The content of monosodium glutamate may be 0.2-1.0%, preferably 0.3-0.8%, for example, 0.4%, 0.5%, 0.6% or 0.7%.

[0032] According to a specific embodiment, the cheese tofu of the present invention comprises: 16%-26% natural cheese, 9%-13% soy protein isolate, 6%-15% fat product, 3%-13% starch, 1%-4% egg white powder, 0.1%-0.9% edible salt, 0.5%-3.5% white sugar, 0.2%-1.0% monosodium glutamate, 0.1%-0.5% glutamate transaminase, and the balance is water.

[0033] Preferably, the hardness of the cheese tofu of the present invention is preferably between 5.5-8.0N, as too hard or too soft will affect the taste; and the elasticity should not be less than 60%.

[0034] In summary, the cheese tofu according to the present invention contains both animal protein and plant protein, and is more nutritious. By containing fat products, starch, egg white powder and glutamine transaminase, the cheese tofu has a unique flavor and good tissue state. It does not need to add fish meat, and can have a taste similar to fish tofu. It has a hard texture and strong operability. It is suitable for Chinese cooking methods such as stir-frying, stewing, frying, deep-frying, and shabu-shabu, and has a soft and natural cheese aroma. It does not need to add edible colloids and emulsifiers, so that the product label is clean, making it easier for consumers to choose the product, thereby improving the health attributes of the product.

[0035] According to a specific embodiment of the present invention, a method for preparing cheese tofu is also provided, comprising a first chopping step of soy protein, a second chopping step of fat products, a third chopping step of natural cheese, and molding and steaming steps.

[0036] The chopping speed in the conventional cheese preparation method is as high as 4000-5000 rpm, which has high energy consumption and large equipment loss. In the method of the present invention, the first chopping, second chopping and third chopping steps respectively include low-speed stirring of 900-1500 rpm and high-speed stirring of 2100-3000 rpm, which reduces equipment loss and improves production efficiency.

[0037] Specifically, in the first chopping step, the soy protein and ice water are stirred at a low speed of 900-1500 rpm for 0.5 min, and then stirred at a high speed of 2100-3000 rpm for 1.5-3.5 min to obtain a paste having a smooth surface and a fine interior without small particles visible to the naked eye.

[0038] In the second chopping step, the fat product is added to the paste, stirred at a low speed of 900-1500 rpm for 0.5 min, and then stirred at a high speed of 2100-3000 rpm for 2.5-4.5 min to obtain an emulsion. The emulsion changes from light yellow to milky white in the second chopping step, and no oil is precipitated.

[0039] In the third chopping step, starch, egg white powder and natural cheese, as well as optional edible salt, white sugar and / or monosodium glutamate are added to the emulsion, and low-speed stirring is performed at 900-1500 rpm for 0.5 min, and then high-speed stirring is performed at 2100-3000 rpm for 0.5-2.5 min to obtain a first mixture.

[0040] According to a specific embodiment, the method further comprises a fourth chopping step, namely, adding glutamine aminotransferase to the first mixture, chopping at 4-12° C. and 2100-3000 rpm for 1-3 min to obtain a protein mixture.

[0041] The method further comprises shaping the protein mixture at 4-6°C for 12-24 hours, preferably in a mold, to obtain a semi-finished product.

[0042] Furthermore, the method further comprises steaming the semi-finished product at 85-95° C. for 30-50 minutes. Preferably, after steaming, the finished product is taken out and rapidly cooled to obtain the finished product.

[0043] Before regular market sales, the finished product can be cut into sizes suitable for retail or catering channels, and the cheese tofu can be sealed into individual packages using a vacuum packaging machine and quickly frozen for storage.

[0044] The above method of the present invention reduces the rotating speed of chopping and mixing, makes the chopping and mixing process and material temperature easy to control, reduces the risk of affecting the product taste and tissue state due to excessive chopping and mixing, saves energy, reduces equipment loss, avoids the high-speed chopping and mixing of 4000-5000rpm using traditional processing technology, makes the chopping and mixing process and material temperature easy to control, reduces the risk of affecting the product taste and tissue state due to excessive chopping and mixing, and the whole method is healthy and environmentally friendly. In addition, natural cheese can be fed with starch, egg white powder, edible salt, white sugar, and monosodium glutamate together, and its effect is less than the difference of feeding and chopping and mixing separately in sequence, but the process steps can be shortened, and production efficiency is improved. By the method of the present invention, the mouthfeel and tissue structure similar to fish tofu can be obtained without frying process, and it has strong operability and is not easy to break and break.

[0045] The cheese tofu according to the present invention solves the problem that traditional milk tofu is easy to loosen and melt when heated by combining soy protein and natural cheese, and optimizing the combination of fat products, starch and glutamine transaminase, so that the cheese tofu has a good organizational state, a hard texture, and a taste similar to fish tofu. It has strong operability and can be used for Chinese cooking, and is suitable for Chinese cooking methods such as frying, stir-frying, baking, deep-frying, and shabu-shabu. The product does not contain edible colloids and emulsifiers, so the product label is clean and the health attributes of the product are improved.

[0046] In order to make the purpose, technical solutions and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with specific embodiments.

[0047] The methods used in the following examples are conventional methods unless otherwise specified, and the reagents used are commercially available reagents unless otherwise specified.

[0048] Example

[0049] Example 1

[0050] Mix 12.5% ​​soy protein isolate and 54% ice water at a low speed of 1200 rpm for 0.5 min. Increase the speed to 2400 rpm for 2.5 min until the mixture becomes a paste. The paste has a smooth surface and a fine texture with no visible small particles.

[0051] Slowly add 5% butter and 6% soybean oil to the paste, mix evenly at low speed, the speed is 1200rpm, and the chopping time is 0.5min. Increase the speed to 2400rpm, chopping time is 3.5min, chopping until the emulsion changes from light yellow to milky white, and no oil is precipitated.

[0052] Add 3.4% phosphate cassava modified starch, 1% egg white powder, 0.3% edible salt, 1% white sugar, 0.5% monosodium glutamate, and 16% cream cheese to the emulsion, mix evenly at a low speed of 1200 rpm, and chop and mix for 0.5 min. Increase the speed to 2400 rpm, chop and mix for 0.5 min, and chop and mix evenly to obtain a mixture.

[0053] 0.3% glutamine transaminase was added to the above mixture, the rotation speed was 2400 rpm, the chopping time was 1 min, the temperature was controlled at 12° C., and the mixture was chopped and mixed evenly to obtain a protein mixture.

[0054] The chopped protein mixture was placed into a mold and allowed to react and set at 4°C for 18 hours to obtain a semi-finished product.

[0055] The semi-finished product was steamed and heated at 95°C for 30 minutes, and then quickly cooled after being taken out.

[0056] Cut into sizes suitable for retail or catering channels, use a vacuum packaging machine to seal the cheese tofu into individual packages, and quickly freeze them for storage.

[0057] The elasticity, toughness and texture of the cheese tofu product can be measured by a texture property determination method. Specifically, the texture property determination method includes: balancing the cheese tofu product to room temperature before the measurement, then cutting it into 2 cm cubes, and using Shimadzu texture analyzer EZ-SX to analyze the texture properties of the cheese tofu product at a test rate of 30 mm / min. Each sample is measured 10 times, and the average value is taken as the final result. The test results are shown in Table 1.

[0058] The cheese tofu product obtained in this embodiment has a soft and natural cheese aroma, a taste similar to fish tofu, a firm and dense tissue state, elasticity and toughness, a hard texture, strong operability, and is suitable for Chinese cooking methods such as frying, stir-frying, roasting, deep-frying, and shabu-shabu.

[0059] Table 1 Analysis results of product texture characteristics

[0060]

[0061]

[0062] Example 2 (Fat product content less than 6%)

[0063] Mix 9% soy protein isolate and 51.4% ice water at a low speed of 1200 rpm for 0.5 min. Increase the speed to 2400 rpm for 2.5 min until the mixture becomes a paste. The paste has a smooth surface and a fine interior without visible small particles.

[0064] Slowly add 4.5% butter to the paste, mix evenly at low speed, the speed is 1200rpm, and the chopping time is 0.5min. Increase the speed to 2400rpm, chopping time is 3.5min, chopping until the emulsion changes from light yellow to milky white, and no oil is precipitated.

[0065] Add 13% of modified cassava starch acetate, 4% of egg white powder, 0.3% of edible salt, 1% of white sugar, 0.5% of monosodium glutamate, and 16% of feta cheese to the emulsion, mix evenly at a low speed of 1200 rpm, and the chopping time is 0.5 min. Increase the speed to 2400 rpm, chop and mix evenly for 0.5 min, and obtain a mixture.

[0066] 0.3% glutamine transaminase was added to the above mixture, the rotation speed was 2400 rpm, the chopping time was 1 min, the temperature was controlled at 4° C., and the mixture was chopped and mixed evenly to obtain a protein mixture.

[0067] The chopped protein mixture was placed into a mold and allowed to react and set at 4°C for 18 hours to obtain a semi-finished product.

[0068] The semi-finished product was steamed and heated at 95°C for 30 minutes, and then quickly cooled after being taken out.

[0069] Cut into sizes suitable for retail or catering channels, use a vacuum packaging machine to seal the cheese tofu into individual packages, and quickly freeze them for storage.

[0070] The texture properties of the cheese tofu product were tested in the same manner as in Example 1. The results are shown in Table 1.

[0071] The cheese tofu product obtained in this embodiment has a light cheese aroma, a poor taste, a strong powdery texture, a compact and dense tissue state, a hard texture, and strong operability, and is suitable for Chinese cooking methods such as shabu-shabu, oden, and soup.

[0072] Example 3

[0073] Mix 11% soy protein isolate and 45.9% ice water at a low speed of 1200 rpm for 0.5 min. Increase the speed to 2400 rpm for 2 min until the mixture becomes a paste. The paste has a smooth surface and a fine interior without visible small particles.

[0074] Slowly add 11% sunflower oil to the paste, mix evenly at a low speed of 1200 rpm and a chopping time of 0.5 min. Increase the speed to 2400 rpm and chop for 3.5 min until the emulsion changes from light yellow to milky white without oil precipitation.

[0075] Add 3% phosphate cassava modified starch, 1% egg white powder, 0.3% edible salt, 1% white sugar, 0.5% monosodium glutamate, and 26% cream cheese to the emulsion, mix evenly at a low speed of 1200 rpm, and the chopping time is 0.5 min. Increase the speed to 2400 rpm, chop and mix evenly for 0.5 min to obtain a mixture.

[0076] 0.3% glutamine transaminase was added to the above mixture, the rotation speed was 2400 rpm, the chopping time was 1 min, the temperature was controlled at 8° C., and the mixture was chopped and mixed evenly to obtain a protein mixture.

[0077] The chopped protein mixture was placed into a mold and allowed to react at 4°C for 12 hours to obtain a semi-finished product.

[0078] The semi-finished product was steamed and heated at 90°C for 40 minutes, and then quickly cooled after being taken out.

[0079] Cut into sizes suitable for retail or catering channels, use a vacuum packaging machine to seal the cheese tofu into individual packages, and quickly freeze them for storage.

[0080] The texture properties of the cheese tofu product were tested in the same manner as in Example 1. The results are shown in Table 1.

[0081] The cheese tofu product obtained in this embodiment has a cheese aroma, a poor taste, is similar to ordinary tofu, has a poor tissue state, has no toughness, is soft in texture, is easy to break, has poor operability, and is suitable for Chinese cooking methods such as frying and baking.

[0082] Example 4

[0083] Mix 10.5% soy protein isolate and 53.9% ice water at a low speed of 1200 rpm for 0.5 min. Increase the speed to 2400 rpm and chop for 2.5 min until the paste is formed. The paste has a smooth surface and a fine interior without small particles visible to the naked eye.

[0084] Slowly add 2% butter and 6% corn oil to the paste, mix evenly at low speed, the speed is 1200rpm, and the chopping time is 0.5min. Increase the speed to 2400rpm, chopping time 3.5min, chopping until the emulsion changes from light yellow to milky white, and no oil is precipitated.

[0085] Add 3.5% of modified cassava starch acetate, 4% of cassava starch, 2% of egg white powder, 0.3% of edible salt, 1% of white sugar, 0.5% of monosodium glutamate, and 16% of whey cheese to the emulsion, mix evenly at a low speed of 1200 rpm, and the chopping time is 0.5 min. Increase the speed to 2400 rpm, chop and mix for 1.5 min, and chop and mix evenly to obtain a mixture.

[0086] 0.3% glutamine transaminase was added to the above mixture, the rotation speed was 2400 rpm, the chopping time was 1 min, the temperature was controlled at 10° C., and the mixture was chopped and mixed evenly to obtain a protein mixture.

[0087] The chopped protein mixture was placed into a mold and allowed to react and set at 4°C for 24 hours to obtain a semi-finished product.

[0088] The semi-finished product was steamed and heated at 85°C for 50 min, and then quickly cooled after being taken out.

[0089] Cut into sizes suitable for retail or catering channels, use a vacuum packaging machine to seal the cheese tofu into individual packages, and quickly freeze them for storage.

[0090] The texture properties of the cheese tofu product were tested in the same manner as in Example 1. The results are shown in Table 1.

[0091] The cheese tofu product obtained in this embodiment has a soft and natural cheese aroma, a poor taste, a strong powdery texture, a compact and dense tissue state, a hard texture, and strong operability, and is suitable for Chinese cooking methods such as shabu-shabu, oden, and soup.

[0092] Example 5

[0093] Mix 11% soy protein isolate and 49.9% ice water at a low speed of 1200 rpm for 0.5 min. Increase the speed to 2400 rpm and chop for 2.5 min until the paste is formed. The paste has a smooth surface and a fine interior without small particles visible to the naked eye.

[0094] Slowly add 1% butter and 8.5% rice oil to the paste, mix evenly at a low speed of 1200 rpm and a chopping time of 0.5 min. Increase the speed to 2400 rpm and chop for 3.5 min until the emulsion changes from light yellow to milky white without oil precipitation.

[0095] Add 3.5% of phosphate cassava modified starch, 2% of cassava starch, 1% of egg white powder, 0.3% of edible salt, 1% of white sugar, 0.5% of monosodium glutamate, and 21% of cream cheese to the emulsion, mix evenly at a low speed of 1200 rpm, and the chopping time is 0.5 min. Increase the speed to 2400 rpm, chop and mix evenly for 0.5 min, and obtain a mixture.

[0096] 0.3% glutamine transaminase was added to the mixture, and the mixture was chopped and stirred evenly at a rotation speed of 2400 rpm for 2 min and a temperature of 6° C. to obtain a protein mixture.

[0097] The chopped protein mixture was placed into a mold and allowed to react and set at 4°C for 18 hours to obtain a semi-finished product.

[0098] The semi-finished product was steamed and heated at 95°C for 30 minutes, and then quickly cooled after being taken out.

[0099] Cut into sizes suitable for retail or catering channels, use a vacuum packaging machine to seal the cheese tofu into individual packages, and quickly freeze them for storage.

[0100] The texture properties of the cheese tofu product were tested in the same manner as in Example 1. The results are shown in Table 1.

[0101] The cheese tofu product obtained in this embodiment has a cheese aroma, a poor taste, is similar to ordinary tofu, has a poor tissue state, has no toughness, is soft and fragile, has poor operability, and is suitable for Chinese cooking methods such as frying and baking.

[0102] Comparative Example 1

[0103] The difference from Example 1 is that no starch is added. The other steps and conditions are the same.

[0104] The texture properties of the cheese tofu product were tested in the same manner as in Example 1. The results are shown in Table 1.

[0105] The cheese tofu product obtained in this comparative example has a soft and natural cheese aroma, a poor taste, similar to ordinary tofu, a poor tissue state, poor toughness, a soft texture, easy to break, poor operability, and is not suitable for Chinese cooking.

[0106] Comparative Example 2

[0107] The egg white powder in Example 1 was replaced with egg white powder. Other steps and conditions were the same.

[0108] The texture properties of the cheese tofu product were tested in the same manner as in Example 1. The results are shown in Table 1.

[0109] The cheese tofu product obtained in this comparative example has a cheese aroma and a taste similar to fish tofu. It has a firm and dense tissue state, poor elasticity and toughness, a hard texture, poor operability, and is not suitable for Chinese cooking.

[0110] Comparative Example 3

[0111] The reaction molding step in Example 1 was omitted, and the chopped protein mixture was placed in a mold, steamed and heated at 95° C. for 30 minutes, and then quickly cooled after being taken out. The mixture was cut into sizes suitable for retail or catering channels, and the cheese tofu was sealed into individual packages using a vacuum packaging machine, and then quickly frozen for storage.

[0112] The texture properties of the cheese tofu product were tested in the same manner as in Example 1. The results are shown in Table 1.

[0113] The cheese tofu product obtained in this comparative example has a cheese aroma, a poor taste, is similar to ordinary tofu, has a poor tissue state, has no toughness, is soft and fragile, has poor operability, and is not suitable for Chinese cooking.

[0114] Comparative Example 4

[0115] The cheese tofu was prepared in the same manner as in Example 1, except that a chopping step was added between the first chopping step (forming a paste step) and the second chopping step (forming an emulsion step) in Example 1, 16% of cream cheese was added separately, and the mixture was mixed evenly at a low speed of 1200 rpm and a chopping time of 0.5 min. The rotation speed was increased to 2400 rpm and the chopping time was 0.5 min.

[0116] The texture properties of the cheese tofu product were tested in the same manner as in Example 1. The results are shown in Table 1.

[0117] The cheese tofu product obtained in this comparative example has a soft and natural cheese aroma, a taste similar to fish tofu, a firm and dense tissue state, elasticity and toughness, a relatively hard texture, strong operability, and is suitable for Chinese cooking methods such as frying, stir-frying, baking, deep-frying, and shabu-shabu.

[0118] Comparative Example 5

[0119] Cheese tofu was prepared in the same manner as in Example 1, except that no transglutaminase was added.

[0120] The texture properties of the cheese tofu product were tested in the same manner as in Example 1. The results are shown in Table 1.

[0121] The cheese tofu product obtained in this comparative example has a soft and natural cheese aroma, a poor taste, similar to ordinary tofu, a poor tissue state, no toughness, a soft texture, and is easily broken, and is not suitable for Chinese cooking.

[0122] Comparative Example 6

[0123] Cheese tofu was prepared in the same manner as in Example 1, except that the soy protein isolate, ice water, and fat product were added and chopped at the same time.

[0124] The texture properties of the cheese tofu product were tested in the same manner as in Example 1. The results are shown in Table 1.

[0125] The cheese tofu product obtained in this comparative example has a soft and natural cheese aroma, a poor taste, similar to ordinary tofu, a poor tissue state, no toughness, a soft texture, and is easily broken, and is not suitable for Chinese cooking.

[0126] Comparative Example 7

[0127] Cheese tofu was prepared in the same manner as in Example 1, except that the low-speed mixing speed of the first chopping, the second chopping and the third chopping was changed to 2400 rpm, and the high-speed mixing speed was changed to 5000 rpm.

[0128] The texture properties of the cheese tofu product were tested in the same manner as in Example 1. The results are shown in Table 1.

[0129] The cheese tofu product obtained in this comparative example has a soft and natural cheese aroma, a poor taste, similar to ordinary tofu, a poor tissue state, no toughness, a soft texture, and is easily broken, and is not suitable for Chinese cooking.

[0130] A total of 20 relevant R&D personnel and ordinary personnel were selected as sensory assessors to perform sensory evaluation on the samples of each embodiment and comparative example, and rinsed their mouths with warm water during the evaluation to eliminate interference between samples. The one with a high index score has a good effect and a high evaluation. The results are shown in Table 2:

[0131] Table 2 Product sensory evaluation results

[0132]

[0133]

[0134] It can be seen from the sensory evaluation table 2 that the cheese tofu prepared according to the embodiments of the present invention is generally more popular with the tasters and can be used in two or more Chinese cooking methods.

[0135] In summary, the present invention brings a soft and natural cheese aroma that suits the public taste to cheese tofu as a whole through the selection of raw and auxiliary materials of the product and the adjustment of the proportion; and after the optimization of the processing technology, while bringing excellent texture and taste to cheese tofu and bringing a unique product experience to the reviewers, the product can be fried, which improves the health attributes of the product, and does not add edible colloids and emulsifiers, making the product label cleaner, making it easier for consumers to choose the product. The cheese tofu prepared by the present invention has also changed the traditional perceptions of reviewers and even consumers about cheese and soy protein products, and can make more consumers like such products, which is of great significance for promoting the application of cheese in Chinese food consumption scenarios.

[0136] The above description is only a preferred embodiment of the present invention. It should be noted that, without departing from the spirit and essence of the present invention, those skilled in the art may make various modifications, combinations, changes or substitutions to the details and features of the present invention. These modifications, combinations, changes or substitutions should also be understood to be included in the scope of protection claimed by the present invention.

Claims

1. A cheese tofu, characterized in that: Prepared by the following method: Mix 12.5% ​​soy protein isolate and 54% ice water evenly at a low speed of 1200 rpm for 0.5 min; increase the speed to 2400 rpm for 2.5 min until the mixture becomes a paste; Slowly add 5% butter and 6% soybean oil to the paste, mix evenly at a low speed of 1200 rpm and a chopping time of 0.5 min; increase the speed to 2400 rpm and a chopping time of 3.5 min, and chop until the emulsion changes from light yellow to milky white without oil precipitation; Add 3.4% phosphate cassava modified starch, 1% egg white powder, 0.3% edible salt, 1% white sugar, 0.5% monosodium glutamate, and 16% cream cheese to the emulsion, mix evenly at a low speed of 1200 rpm, and chop and mix for 0.5 min; increase the speed to 2400 rpm, chop and mix for 0.5 min, and chop and mix evenly to obtain a mixture; Add 0.3% glutamine transaminase to the above mixture, rotate at 2400 rpm, chop for 1 min, control the temperature at 12°C, chop and mix evenly to obtain a protein mixture; The chopped protein mixture was placed into a mold and allowed to react at 4°C for 18 h to obtain a semi-finished product; The semi-finished product was steamed and heated at 95°C for 30 min.

2. A cheese tofu, characterized in that: Prepared by the following method: Mix 12.5% ​​soy protein isolate and 54% ice water evenly at a low speed of 1200 rpm for 0.5 min; increase the speed to 2400 rpm for 2.5 min until the mixture becomes a paste; Add 16% cream cheese and mix evenly at low speed, the speed is 1200 rpm, and the chopping time is 0.5 min; increase the speed to 2400 rpm and the chopping time is 0.5 min; Slowly add 5% butter and 6% soybean oil, mix evenly at low speed, the speed is 1200 rpm, and the chopping time is 0.5 min; increase the speed to 2400 rpm, the chopping time is 3.5 min, and chop until the emulsion changes from light yellow to milky white, and no oil is precipitated; Add 3.4% phosphate cassava modified starch, 1% egg white powder, 0.3% edible salt, 1% white sugar, and 0.5% monosodium glutamate to the emulsion, mix evenly at a low speed of 1200 rpm, and chop and mix for 0.5 min; increase the speed to 2400 rpm, chop and mix for 0.5 min, and chop and mix evenly to obtain a mixture; Add 0.3% glutamine transaminase to the above mixture, rotate at 2400 rpm, chop for 1 min, control the temperature at 12°C, chop and mix evenly to obtain a protein mixture; The chopped protein mixture was placed into a mold and allowed to react at 4°C for 18 h to obtain a semi-finished product; The semi-finished product was steamed and heated at 95°C for 30 min.

3. A method for preparing cheese tofu, characterized in that: The following steps are involved: Mix 12.5% ​​soy protein isolate and 54% ice water evenly at a low speed of 1200 rpm for 0.5 min; increase the speed to 2400 rpm for 2.5 min until the mixture becomes a paste; Slowly add 5% butter and 6% soybean oil to the paste, mix evenly at a low speed of 1200 rpm and a chopping time of 0.5 min; increase the speed to 2400 rpm and a chopping time of 3.5 min, and chop until the emulsion changes from light yellow to milky white without oil precipitation; Add 3.4% phosphate cassava modified starch, 1% egg white powder, 0.3% edible salt, 1% white sugar, 0.5% monosodium glutamate, and 16% cream cheese to the emulsion, mix evenly at a low speed of 1200 rpm, and chop and mix for 0.5 min; increase the speed to 2400 rpm, chop and mix for 0.5 min, and chop and mix evenly to obtain a mixture; Add 0.3% glutamine transaminase to the above mixture, rotate at 2400 rpm, chop for 1 min, control the temperature at 12°C, chop and mix evenly to obtain a protein mixture; The chopped protein mixture was placed into a mold and allowed to react at 4°C for 18 h to obtain a semi-finished product; The semi-finished product was steamed and heated at 95°C for 30 min.

4. A method for preparing cheese tofu, characterized in that: The following steps are involved: Mix 12.5% ​​soy protein isolate and 54% ice water evenly at a low speed of 1200 rpm for 0.5 min; increase the speed to 2400 rpm for 2.5 min until the mixture becomes a paste; Add 16% cream cheese and mix evenly at low speed, the speed is 1200 rpm, and the chopping time is 0.5 min; increase the speed to 2400 rpm and the chopping time is 0.5 min; Slowly add 5% butter and 6% soybean oil, mix evenly at low speed, the speed is 1200 rpm, and the chopping time is 0.5 min; increase the speed to 2400 rpm, the chopping time is 3.5 min, and chop until the emulsion changes from light yellow to milky white, and no oil is precipitated; Add 3.4% phosphate cassava modified starch, 1% egg white powder, 0.3% edible salt, 1% white sugar, and 0.5% monosodium glutamate to the emulsion, mix evenly at a low speed of 1200 rpm, and chop and mix for 0.5 min; increase the speed to 2400 rpm, chop and mix for 0.5 min, and chop and mix evenly to obtain a mixture; Add 0.3% glutamine transaminase to the above mixture, rotate at 2400 rpm, chop for 1 min, control the temperature at 12°C, chop and mix evenly to obtain a protein mixture; The chopped protein mixture was placed into a mold and allowed to react at 4°C for 18 h to obtain a semi-finished product; The semi-finished product was steamed and heated at 95°C for 30 min.

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