KR-20260066462-A - Method for Preparing Tofu Cream for Dogs

Abstract

The present invention relates to a method for manufacturing tofu cream for pets and tofu cream produced thereby. Specifically, it relates to a tofu cream made by blanching tofu, which is highly palatable to dogs and relatively free from allergy issues, to remove salt, removing moisture, cooling, and then mixing and mashing it with various auxiliary ingredients. Additionally, it can be utilized as a functional tofu cream of various forms by adding functional compositions.

Inventors

• 김강산

Assignees

• 주식회사 맘마멍냥

Dates

Publication Date

20260512

Application Date

20241104

Claims (5)

1. (a) A step of thoroughly blanching 300 to 400 parts by weight of tofu in hot water, cooking it, removing salt, and cooling it sufficiently; (b) A step of mixing 200 to 300 parts by weight of cooled tofu and soy milk and mashing thoroughly; (c) A step of adding other ingredients and mashing or grinding with a food processor, etc.; (d) A step of aging the crushed mixture at a low temperature; (e) A method for manufacturing dog tofu cream, characterized in that it includes the step of adjusting the aged mixture to a consistency and creaming it.
2. A method for manufacturing dog tofu cream according to claim 1, comprising the step of soaking tofu in cold water for a certain period of time to remove preservatives and residual additives in step (a), then blanching it in hot water to remove salt, and cooling it sufficiently.
3. A method for manufacturing dog tofu cream according to claim 1, wherein the step of mixing and thoroughly mashing tofu and soy milk in step (b) is characterized by mixing 200 to 300 parts by weight of soy milk with 300 to 400 parts by weight of tofu, and the soy milk enhances the flavor of the mixture to improve the palatability for dogs.
4. A method for manufacturing dog tofu cream according to claim 1, wherein in step (c), other auxiliary materials may be selected according to the dog's dietary type and allergy type, and an auxiliary material suitable for the dog is added and mixed into the tofu cream.
5. A method for manufacturing dog tofu cream according to claim 1, wherein the low-temperature aging temperature of step (d) is set to 0~4℃ and the aging time is set to about 12 hours to maintain the freshness of the tofu cream and promote harmonious mixing of the ingredients.

Description

Method for Preparing Tofu Cream for Dogs The present invention relates to a method for manufacturing tofu cream for pets and tofu cream according to the same. Specifically, it relates to a type of tofu cream that is highly palatable to dogs and relatively free from allergy issues, which is made by blanching tofu to remove salt, removing moisture, cooling it, and then mixing it with various ingredients and mashing it. Tofu is a food product made using soybeans. It is produced by washing soybeans thoroughly, soaking them in water, grinding them with water using a millstone or similar tool, boiling the mixture, and then adding a coagulant such as brine to coagulate it. The composition of soybeans, the main ingredient of tofu, consists of 20% lipids, 40% protein, 35% carbohydrates, and 5% other components, and the other components include vitamins, minerals, isoflavones, saponins, lecithin, peptides, amino acids, etc. Tofu is a protein-rich food that can play an important role, particularly as a source of plant-based protein, to the extent that it can replace meat protein. It is also rich in essential amino acids, making it very beneficial for health management, and is a food that is beneficial to dogs in various ways. Tofu is relatively palatable to dogs and is a food that is relatively free from allergy issues. Tofu is a high-protein, low-fat food that can help with muscle development and maintenance in dogs and is beneficial for weight management. It is also beneficial for digestive health, making it suitable for dogs with digestive issues. As an edible product, cream is primarily made using dairy products and is classified into various types based on its fat content. Furthermore, cream is highly versatile and can be applied in a wide range of ways, from spreads for bread to various dishes and desserts. Dog tofu cream is made by removing the salt from additive-free tofu and mixing it with various auxiliary ingredients, and it can also be modified into a product more beneficial to dogs by adding functional compositions. Regarding tofu cream, currently only products in the form of spreads for bread, such as tofu cream cheese, are being sold and distributed on a limited basis, but tofu cream for dogs (without additives and with salt removed) has not been commercialized, and no manufacturing method has been disclosed. Figure 1 shows tofu cut into 1/2 pieces, placed in water, and boiled. Figure 2 is a diagram showing the state after removing the boiled water after boiling the tofu for 30 minutes. Figure 3 is a diagram showing tofu being ground using a food processor. Figure 4 is a diagram showing the base of the tofu cream. Figure 5 is a diagram showing the tofu cream being stored in a refrigerator and undergoing a low-temperature aging step. Figure 6 is a drawing of tofu cream completed by low-temperature aging. As the present invention relates to tofu cream for dogs, various applications and embodiments may be adopted during the development process; therefore, it should be understood that the invention includes all modifications, equivalents, and substitutions that fall within the steps and technical scope of the invention. Furthermore, to ensure a clear understanding of the invention, this section intends to describe simple embodiments in as much detail as possible. However, this is not intended to limit the invention to such embodiments, nor is it limited thereto. The terms used in this application are not intended to limit the invention, but are used to more clearly distinguish the context and emphasize features. Therefore, they should be understood not to exclude the addition of further combined parts or additional steps. The present invention relates to dog tofu cream and a method for manufacturing the same, and the specific method and steps are as follows. First, the dog tofu cream, which is an embodiment of the present invention, uses tofu as the main ingredient. The method of preparing the tofu involves soaking it in cold water for a certain period of time to pre-remove preservatives and residual additives, and then blanching it in hot water, removing the water sufficiently, and cooling it (a). The dog tofu cream of the present invention is a tofu cream manufactured using tofu that contains the main components of soybeans as active ingredients and does not contain additives. Afterward, the tofu is thoroughly mashed with soy milk to bring out the texture and flavor of the mixture that forms the base of the tofu cream (b). The specific gravity of the mixed materials of the present invention preferably consists of 300 to 400 parts by weight of tofu and 200 to 300 parts by weight of soy milk. Although water can be used instead of soy milk in the process of crushing and mixing the tofu, the palatability aspect is very important for the dog tofu cream of the present invention. Therefore, in order to increase the palatability of the tofu cream, it is desirable to use soy milk to enhance the flavor of the mixtu