KR100441427B1 - Manufacturing method of instant bean curd and instant bean curd by the method - Google Patents

Abstract

The present invention relates to a method for preparing instant tofu soup and an instant soup tofu prepared by the method, which is intended to provide an instant soup tofu and a method for manufacturing the same, which can be easily opened for snacks by consumers. In order to achieve the above object, the present invention is soaked in soybeans soaked in water, and then pulverized by adding twice the amount of water to the soybeans soaked, and the pulverized material is heated for 30 to 40 minutes at a temperature of 100 ℃ Steaming and then filtering through a sieve to separate the soybean milk and soy milk solution, and by adding a coagulant to the soy milk solution at 80 to 90 ° C. while cooling the separated soy milk solution, coagulating and then molding the tofu; The prepared tofu is first sterilized by an ultraviolet sterilizer, and then packed in a container with jangguk and sealed, and it is instant packaging, characterized in that it consists of a second sterilization treatment for 30 to 40 minutes at a high temperature of 100 to 130 ℃. It provides a method for producing Jangguk tofu and instant Jangguk tofu which is prepared by the method.

Description

Manufacturing method of instant bean curd tofu and instant bean curd prepared by the same method {Manufacturing method of instant bean curd and instant bean curd by the method}

The present invention relates to a method for preparing instant tofu soup and an instant tofu soup prepared by the method, and more specifically, by cutting and packaging the tofu to a certain size in jangguk, consumers can easily open it and eat it for snacks. It relates to a method for producing instant soup with tofu and an instant soup with tofu prepared by the method.

Traditionally, tofu is a food produced by processing soybeans, which contains a large amount of various nutrients including protein, and is one of the foods that frequently come to our diet through various cooking processes.

The tofu is generally soaked in soaked soybeans soaked in water, and then pulverized by adding twice the amount of water to the soaked soybeans, and steamed by heating the pulverized product at a temperature of 100 ° C. for about 30 to 40 minutes. Filtration separates the soy milk and soy milk solution, and while cooling the separated soy milk solution by coagulating by adding a coagulant to the soy milk solution at a temperature of 80 ~ 90 ℃ it is prepared by molding.

At this time, in the manufacturing process of the tofu according to the method of forming by adding a coagulant, it is classified into general tofu and soft tofu. It is solidified and then it is put into a mold and compressed and molded.

However, in the case of soft tofu or general tofu prepared by the above method, there is an inconvenience of having to go through several steps to eat it.

In other words, after preparing a separate seasoning, it is eaten by dipping pure tofu or general tofu in the seasoning, or put into various kinds of stew such as doenjang stew or kimchi stew, which has a disadvantage of having to go through a second cooking process.

Accordingly, an object of the present invention is to provide an instant jangguk tofu that can be easily opened for snacking by consumers.

It is another object of the present invention to provide a method for producing instant tofu soup, in order to more effectively manufacture the instant soup tofu.

The present invention to achieve the above object

Soybeans are soaked in water and soaked. Then, 2 times the amount of water is added to the soybeans and pulverized. The pulverized product is heated by steaming for 30 to 40 minutes at a temperature of 100 ° C. and filtered through a sieve to filter the fat and soy milk. A tofu manufacturing step of separating and coagulating by adding a coagulant to the soymilk at a temperature of 80 to 90 ° C. while cooling the separated soymilk;

The prepared tofu is first sterilized by an ultraviolet sterilizer, and then packed in a container with jangguk and sealed, and it is instant packaging, characterized in that it consists of a second sterilization treatment for 30 to 40 minutes at a high temperature of 100 to 130 ℃. This can be achieved by providing a method for preparing Jangguk tofu.

In another aspect, the present invention provides an instant jangguk tofu, characterized in that produced by the above-described manufacturing method.

Hereinafter, the present invention will be described in detail.

In the present invention, the first step is to prepare the tofu.

The manufacturing process of tofu according to the present invention is first called by washing the beans by applying a known method and then immersed in water, and the soybean is pulverized with about twice as much water.

The pulverized product obtained by grinding soybeans with water is heated and steamed at 100 ° C. for 30 to 40 minutes, and then filtered through a sieve to separate the bean and soy milk solution.

The soymilk obtained by filtration is coagulated by adding a coagulant at a constant temperature while cooling. In the present invention, the coagulant is soaked in soymilk at a temperature of 80 to 90 ° C. while cooling the soymilk obtained by filtration. It was added and solidified.

At this time, the addition amount of the coagulant and the coagulant that can be used may vary depending on the type of tofu to be prepared, and what is usually used may be added within the usual range.

In this way, when the coagulant is added to the soymilk, the soymilk coagulates, and when the coagulated product is molded according to a conventional method, various types of tofu including pure tofu and general tofu can be obtained. That is, the soft tofu is to use the solidified product as it is, and the general tofu is obtained by putting the solidified product into a mold and pressing.

Tofu obtained by the above method is subjected to a packaging step.

In the packaging step according to the present invention, the first prepared tofu is firstly sterilized by an ultraviolet sterilizer, wherein the first sterilization is to sterilize bacteria on the surface by irradiating the surface of the tofu product with ultraviolet rays within 2 seconds.

As described above, it is preferable to prevent the deterioration of the product by appropriately irradiating the ultraviolet light so that the direct irradiation of the ultraviolet light does not occur to the tissue of the tofu product during the first sterilization process.

In this way, the first sterilized tofu is sealed and packed in a container together with various soups. The tofu is vacuum packed in a conventional manner in consideration of a shelf life.

At this time, there are two ways to pack the soup with tofu, one is to put the tofu in the gukgu, the other is to put the tofu and jangguk in a separate container. .

When the tofu is put in the soup and packaging together, the consumer has the advantage that it can be easily warmed up on the spot, but there is a disadvantage that the tofu is called by the soup to lower the texture.

In addition, if the tofu and jangguk are put in separate containers and packed separately, consumers have to heat the jangguk and then put it in the jangguk and wait for 1 to 2 minutes to eat it, but the tofu is called by jangguk It does not lose the texture.

As described above, tofu and jangguk may be packaged by using both of them, and it is preferable to select and apply an appropriate one from the above packing method as necessary.

At this time, the soy soup may be selected from red pepper paste, miso soup, bean sprouts soup, northern soup, including soy sauce soup made by adding anchovies or kelp to soy sauce soup, and prepared using various seasonings. In addition, various soups can be used.

As described above, the tofu packaged with Jangguk is sterilized for 2 to 30 minutes at a high temperature of 100-130 ° C. At this time, the sterilization temperature and sterilization time are very important when sterilizing vacuum-packed tofu at high temperature. It has a great influence on the shelf life of the product.

If the sterilization condition is less than 30 minutes at the temperature of less than 100 ℃, the tofu is easily deteriorated and the shelf life is shortened.The sterilization conditions exceed 40 minutes at the temperature exceeding 130 ℃. In case of sterilization, the surface of the tofu is carbonized, so that the value of the commodity is deteriorated.

This instant sterilized tofu according to the present invention can be preserved for a long time through vacuum packaging and sterilization treatment, so that the tofu can be preserved without decay for about 7 days. In addition, the prepared instant tofu gukdufu has the advantage that the consumer can be easily eaten by opening immediately after a simple operation.

Hereinafter, the present invention will be described in more detail with reference to the following examples, which are only presented to aid the understanding of the present invention, but the present invention is not limited thereto.

<Example 1>

Soaked soybeans were soaked in water and soaked. Then, 2 times of water was added to the soaked soybeans and crushed together. The pulverized product was heated at 100 ° C. for 40 minutes, steamed, and filtered through a sieve. Next, when the separated soy milk solution was cooled to reach a temperature of 85 ° C., 10 g of calcium sulfate (CaSO 4) was added to a coagulant per 1 kg of soy milk solution, followed by coagulation.

The prepared tofu was first sterilized by an ultraviolet sterilizer, and then soy sauce soup (2 parts by weight of soy sauce solution, 1 part by weight of salt, 1 part by weight of garlic, 1 part by weight of artificial seasoning, and 5 parts by weight of anchovy) Boil together the boiled water) together with a vacuum packaging 400g unit (tofu 200g, jangguk 200g) in a conventional manner in a container, and the packaged tofu was secondly sterilized for 30 minutes at 100 ℃ to prepare instant tofu soup .

The prepared instant soybean curd did not change the product even after 7 days, and it was confirmed that it may be useful for snacks or side dishes in an instant after opening.

<Example 2>

Soaked soybeans were soaked in water and soaked. Then, 2 times of water was added to the soaked soybeans and crushed together. The pulverized product was heated at 100 ° C. for 40 minutes, steamed, and filtered through a sieve. Next, when the separated soy milk solution was cooled and reached a temperature of 85 ° C., coagulated by adding 10 g of calcium sulfate (CaSO 4) as a coagulant per 1 kg of soy milk solution, it was put into a mold and compressed and dehydrated to prepare tofu. Primary sterilization was performed by an ultraviolet sterilizer.

The sterilized tofu was first sterilized by an ultraviolet sterilizer, and then 200 g of the sterilized tofu was placed in one side of a container in which a partition was formed. Separately, the soy sauce soup (soy sauce stock solution 2 per 100 parts by weight of water) Parts by weight, 1 part by weight of salt, 1 part by weight of garlic, 1 part by weight of artificial seasonings and 5 parts by weight of anchovy), and 200 g of this container was vacuum-packed in a conventional manner, followed by 30 minutes at 100 ° C. Tea sterilization treatment to prepare an instant Janggufu.

The prepared instant soybean curd tofu did not change the product even after 9 days, and it was confirmed that after opening, the tofu was put into the soybean soup and used for snacking on the spot.

As described above, the present invention is useful for providing a method of manufacturing instant tofu soup and to prepare instant soybean tofu prepared by the method by packaging the tofu together with the soybean soup so that consumers can immediately open and eat for snacks. Invention.

Claims (4)

Soybeans are soaked in water and soaked. Then, 2 times the amount of water is added to the soybeans and pulverized. The pulverized product is heated by steaming for 30 to 40 minutes at a temperature of 100 ° C. and filtered through a sieve to filter the fat and soy milk. A tofu manufacturing step of separating and coagulating by adding a coagulant to the soymilk at a temperature of 80 to 90 ° C. while cooling the separated soymilk; The prepared tofu is first sterilized by an ultraviolet sterilizer, and then packed in a container with jangguk and sealed, and it is instant packaging, characterized in that it consists of a second sterilization treatment for 30 to 40 minutes at a high temperature of 100 to 130 ℃. How to Make Janggu Tofu The instant jangguk soup according to claim 1, wherein the jangguk is selected from red pepper paste, miso soup, bean sprout soup, and northern fish soup prepared using various seasonings, including soy sauce soup made by adding anchovies or kelp to soy sauce soup. Tofu manufacturing method. The method of claim 1 or 2, wherein the process of packing the soup in a container includes tofu in the soup and packs it in a container, or tofu and soup are separately packed in a separate container. Manufacturing method. Instant Janggufu tofu prepared by the method of claim 1.