KR100320542B1 - Manufacturing method of bean curd added kimchi - Google Patents

Abstract

The present invention relates to a method for manufacturing tofu with added kimchi, and in particular, a method for producing tofu with kimchi which is excellent in taste and nutrition and can be chewed with tofu and visually draws gummi. It is about.

Kimchi-added tofu production method of the present invention is soybeans and additives as a raw material by a soybean washing and swelling process, soymilk manufacturing process, heat treatment process, coagulation process, additive blending process and molding process to mix the additives to the solidified tofu In the preparation of tofu added with additives, after washing and removing the red pepper powder of kimchi aged for 3 to 4 days, chopped red kimchi to the size of 1cm or less and then solidified tofu 65 obtained in the fourth step Kimchi compounding process (5th process) which mix | blends 35-25 weight% of kimchi evenly to 75 weight%; It is produced by a method including a molding step (sixth step) in which the tofu blended with kimchi is put into a molding machine, compressed and molded for 12 to 17 minutes.

Description

Manufacturing method of tofu with kimchi {Manufacturing method of bean curd added kimchi}

The present invention relates to a manufacturing method of tofu with kimchi, and in particular, a method of producing tofu with kimchi which is excellent in taste and nutrition and can feel chewing with tofu and visually draws gummi. It is about.

As the degree of culture advances, as the desire to eat nutrients grows, they increase the nutrients beyond the original foods or add the necessary nutrients that were never at all to make high-quality foods with excellent nutritional value. In other words, natural foods have their own unique nutrition and taste, so they are appropriately cooked to suit the nutrients and good taste of the foods. Other foods are lacking or lacking. It is desirable to process food by adding it to food.

Soybean, the raw material of tofu, contains about 40% of protein that is good enough to be called meat of the field, but when soybean is eaten as it absorbs only about 50%, tofu has more than 90% digestibility. This tofu is not only contains a lot of excellent protein, but also good for digestion and low cost is a good food that can be used a lot. (See Table 1)

Table 1

Food Ingredients Table (In 100g of Food)

food moisture% Calorie cal Protein g Fat g Carbohydrate g Fiber g Ash g Camg Pmg Femg Vitamin Amg Vitamin B ₁ mg Vitamin B ₂ mg Niacin mg Vitamin Cmg bean 9.2 410 41.3 17.6 21.6 3.5 5.8 126.5 490 7.6 - 0.6 0.17 3.2 0 cabbage 59.9 154 2.4 0.9 24.1 1.8 0.9 - - 3.9 103 0.03 0.42 5.1 - radish 94.6 16 1.1 0 2.8 0.9 0.6 28 17 0.3 0 0.03 0.02 - 20

Tofu is made by coagulating soybean protein in water. It is a universal food that is indispensable in our diet. Generally, tofu is made by soaking beans in water for a long time and swelling. After mixing, steaming and filtration to filter the sebum, coagulation agent is added to the coagulant is made by coagulation and compression to form simultaneously with dehydration.

However, since the conventional general tofu tofu is made only with soybeans as a raw material, nutrients are limited to only soybean ingredients, as shown in Table 1, so as to prepare tofu containing insufficient nutrients in soybeans. The need for a method has emerged.

The present invention has been made in order to solve the problem of the tofu, so that the nutrients lacking in soybeans can be included in the tofu and can also feel the sense of chewing, to provide a method of manufacturing tofu with excellent kimchi taste There is this.

To achieve the above object, the kimchi-added tofu of the present invention is removed by washing the red pepper powder of kimchi aged for 3 to 4 days, and then finely chopped kimchi with the red pepper powder removed to a size of 1 cm or less and then cured tofu 65 Kimchi blending step of evenly blending the finely divided kimchi 35 to 25% by weight to to 75% by weight; Kimchi is characterized in that it is produced by a method comprising a molding step of putting the soft tofu blended into the molding machine and compressing and molding for 12 to 17 minutes.

Hereinafter, embodiments of the present invention will be described in detail.

If the kimchi of the present invention is described in detail the manufacturing method of tofu as follows:

1st process (soy washing and swelling process)

Peeled select beans are poured into clear water, washed thoroughly, and swollen in cold water for 8 to 10 hours.

Second Process (Soymilk Manufacturing Process)

After swelling soybeans are pulverized to obtain soy juice, soybean juice and soy milk are separated by passing the soy juice through a filter at room temperature to filter soybeans.

Third process (heat treatment process)

The separated soymilk is heat treated at 80 ° C to 100 ° C in an instant heater.

4th process (solidification process)

The soymilk heated in the third step is added to a coagulation container, and then calcium sulfate is added as a tofu coagulant. The mixing ratio of soymilk is evenly mixed with calcium sulfate at a ratio of 1000: 1 soymilk coagulates after 12 to 17 minutes to obtain pure tofu.

5th Process (Kimchi Blending Process)

After washing and removing the red pepper powder of kimchi aged for 3 to 4 days, chopped kimchi with red pepper powder removed to a size of 1 cm or less, and then 65 to 75% by weight of the dried tofu obtained in the fourth step, kimchi 35 to 25% by weight Mix evenly.

By removing the red pepper powder from the kimchi, the kimchi does not fall off the tofu.

6th process (molding process)

The kimchi-blended soft tofu is put into a molding machine and compressed and molded for 12 to 17 minutes to complete the production of tofu with kimchi.

The mixed kimchi is compressed and molded by a molding machine so that the mixed kimchi does not fall off the head.

As described above, the tofu to which the kimchi of the present invention is added can be a high quality food suitable for various tastes of consumers and can be eaten at the same time in one bite without having to eat tofu and kimchi separately in their mouths. Unlike when you eat, you can feel the taste and taste of kimchi

Next, the present invention will be described in more detail with reference to Examples.

Example

1500 g peeled selected beans were washed with water and swollen in cold water for 9 hours, and the swollen beans were ground to obtain 3000 g of soybean juice. 3000g of the soybean juice was passed through a filter at room temperature to separate 1000g soybean bean and 2000g soy milk, and then the separated soymilk 2000g was heated to 90 ° C in a instantaneous heater and 1900g soymilk was added to the coagulation container. 1.9 g of soymilk was added and mixed with 1.9 g of calcium sulfate as a tofu coagulant. After about 15 minutes, soy milk was coagulated to obtain pure tofu.

Washing and removing the red pepper powder of kimchi aged for 3 days at room temperature and then shredded kimchi with a size of 1cm red pepper powder was removed, and then mixed with 810g kimchi chopped finely to remove the red pepper powder to about 1900g of the solidified tofu. This kimchi-blended soft tofu was put into a molding machine and compressed for 15 minutes to complete the production of tofu with the kimchi of the present invention.

As described above, the tofu to which kimchi of the present invention is added is added to the nutritional component of soybeans so that the nutritional value of kimchi is added, so that the nutritional value is further enhanced to satisfy the needs of the consumer, and thus can consume high nutritional value. In addition, the flavor of the kimchi is added to the flavor, and the flavor is good, and as a nutritious snack, it has a good effect for snacking.

Claims (1)

In the manufacturing of tofu with the addition of soybeans and additives as a raw material by soybean washing and swelling process, soymilk manufacturing process, heat treatment process, coagulation process, additive compounding process and molding process to mix the additives with the cured soft tofu, After washing and removing the red pepper powder of kimchi aged for 3 to 4 days, finely chopped kimchi with red pepper powder removed to a size of 1 cm or less, and evenly blended 35 to 25% by weight of kimchi finely chopped into 65 to 75% by weight of cured tofu Kimchi blending process (5th process) to make; Kimchi-added tofu production method characterized in that it is produced by a method comprising a molding step (sixth step) to put the kimchi blended tofu into a molding machine to compress for 12 to 17 minutes.