KR100498895B1 - Fermented bean-curd and method for preparing the same - Google Patents

Abstract

The present invention relates to fermented tofu and a method for preparing the same, and more specifically, to lower the water content of the tofu to 50-60%, inoculating at least 0.001% by weight of Bacillus subtilis , and a temperature of 40-42 ° C. And fermented tofu for 48 to 72 hours at 50 to 70% humidity, and then the amount of the tofu is reduced to about ½, and then sterilized the Bacillus subtilis at 85 to 95 ° C. for 10 to 20 minutes. It relates to a method for producing and fermented tofu prepared by the above method. The fermented tofu has the effect of solving the low preservation of the tofu and the low processability of the cheonggukjang while maintaining the advantages of moldability and nutrition of the tofu.

Description

Fermented bean curd and its manufacturing method {Fermented bean-curd and method for preparing the same}

The present invention relates to a fermented tofu and a method of manufacturing the same, and more specifically, fermented tofu that has solved low preservation and low processability of tofu while maintaining the advantages of moldability and fermented food (nutrition side) of the tofu and It relates to a manufacturing method thereof.

Soybean is a very important crop economically all over the world. It is used not only to supply vegetable protein to people but also as a source of numerous chemicals. Soy contains 8.6% moisture, 40% protein, 18% fat, 3.5% fiber, 4.6% ash, 4.4% pentosan, and 7% sugar.

These beans are processed to make tofu, soybean paste (cheonggukjang), soy sauce, soybean flour, confectionery, soybean oil, etc., and the soybean oil is processed again to be used as a raw material of artificial butter and various industrial raw materials. Soybean paste is used as feed and fertilizer, and reprocessed to make soy sauce, miso, and sweets. It also grows as bean sprouts.

Tofu, made from soybeans, also known as meat in the field, has been used as an important protein source for Koreans since ancient times, and has more than 100 kinds of cooking methods.

Tofu is a food made by soaking soybeans in water and grinding the liquid to squeeze the sesame and adding coagulant. Cheonggukjang is a Korean miso made by ripening soybeans in a hot place.

If you look at the general method of making tofu, wash the beans well, soak in water for 7-8 hours in summer, 24 hours in winter, soak in water, and add water to the grinder and finely grind. This is called bean curd, and it is boiled directly in a pot or steamed in a boiler to heat it. This heating removes the fishy smell of soybeans and at the same time a large amount of protein is dissolved in the bean waste.

After heating, put it in a bag and strain it and divide it into bean water and bean curd. The bean curd is too cold to squeeze out, so when you get hot, strain and squeeze as much as possible. When the bean water has cooled down to about 70 ℃, add a coagulant. In the past, coagulant was used as a coagulant (a liquid salty and bitter soup dissolved in salt, mainly composed of magnesium chloride), but in recent years, a powder coagulant mainly composed of calcium sulfate is used.

When the coagulant is added, the protein in the soybeans hardens, so let it sit for a while, then scoop up the clear green water, and pour the coagulum that has sunk underneath it. .

When the tofu is hard enough, put it in the box water, remove the box from the water, and soak the tofu for a while. This removes all the extra coagulant and improves the taste. If you cut it properly, it is a finished product.

There are also slightly different methods of making tofu and soft tofu, which are hardened in a plastic bag with some amount of water left without completely draining the water. Soft tofu is eaten when it is solidified so that the bean water is solidified.

Tofu curds protein by adding coagulant to soybean water. At this time, the soybean oil in soybean water is almost wrapped in protein and coagulates together. Therefore, tofu is rich in fat in addition to protein. Protein is a good quality containing a lot of essential amino acids, digestion absorption is also very high.

On the other hand, Cheonggukjang is a nutritious and digestible instant food prepared in winter. If you add culture, you can make it in one day. Cheonggukjang made by natural fermentation is called soybeans in hot water for 10 to 20 hours, pour water, boil and cook it, and then heat it.

Spread several straws in a bowl and cool it down to about 60 ℃, put it in a warm place and cover it with a blanket or blanket to keep it at about 45 ℃, and yeast mold grows into fermented substance. Yeast mold grows well at 40-45 ℃ and has high digestibility because it contains enzymes such as protease and glycosylase. There is a lot of this fungus in the air, but it is contained in rice straw, so when you put the rice straw between the beans when floating, it floats very well.

However, tofu has a short shelf life, and Cheonggukjang has a drawback in that it is not only preserveable but also incapable of molding.

Accordingly, Korean Patent Application No. 98-37055 discloses a method for preparing fermented tofu fermented by adding fermented cheese cheese, lactic acid bacteria or chungguk bacteria to curd tofu. However, in the patent, there is a problem in that the fermentation tofu is not disclosed since the method of fermenting tofu is specifically disclosed, except that the fermentation bacteria are simply inoculated with tofu.

Therefore, in the present invention, as a result of extensive research in order to solve the above-mentioned problems, in order to process, taste and fermentation efficiency of the fermented tofu, it is possible to limit the specific fermentation bacteria among the moisture content and various fermentation bacteria of the tofu, and also improve the preservation and processability. The heat treatment process was selected for the purpose of the present invention, and the present invention was completed based on this.

Accordingly, an object of the present invention is to provide a method for producing fermented tofu that has solved the low preservation of the tofu and the odor and low processability of the tofu, while maintaining the advantages of moldability and fermented food of Cheonggukjang.

Still another object of the present invention is to provide a fermented tofu prepared by the above method and having excellent preservability and processability.

In order to achieve the above object, the method for preparing fermented tofu of the present invention lowers the water content of the tofu with a water content of about 90% by weight to 50 to 60%, and then inoculates at least 0.001% by weight of Bacillus Subtilis , 40 After aging and fermentation for 48 to 72 hours at a temperature of 42 ° C. and a humidity of 50 to 70%, the amount of the tofu is reduced to about ½, and the sterilization of the Bacillus subtilis is carried out by heating at 85 to 95 ° C. for 10 to 20 minutes. And cooling.

The fermented tofu for achieving another object of the present invention is prepared by the method.

Hereinafter, the present invention will be described in more detail with reference to the accompanying drawings.

Referring to FIG. 1, the present invention lays cotton gauze or straw (2) in the fermentation vessel (4) in order to make use of the respective advantages of tofu and cheonggukjang, and to compensate for the disadvantages, and then places the tofu (1) thereon. , Bacillus subtilis; a (Bacillus Subtilis 3) thereby sparsely inoculation and aged and fermented in the tofu.

First, the soft tofu used in the present invention has a water content of 50 to 60%, which is a medium water content between the general tofu and the soft tofu. In general, the soft tofu has a water content of about 90%. In the present invention, it is reduced to 50 to 60% using cotton gauze or a dehydrator.

At this time, when the water content of the soft tofu is less than 50%, the fermentation rate is slow or uniform fermentation is difficult at the time of inoculation of the spawn later, and if it exceeds 60%, the fermentation efficiency and processability are inferior.

According to the present invention, inoculated at least 0.001% by weight of Bacillus Subtilis , the main fermentation strain of Cheonggukjang, among various fermented bacteria such as naphtha, lactobacillus, yeast fungus and / or yeast, inoculated at least 0.001% by weight, Aged and fermented for 48 to 72 hours at temperature and humidity of 50 to 70%. The aging and fermentation conditions are the most preferable conditions for the growth of Bacillus subtilis.

By inoculating Bacillus subtilis into the soybean curd with the primary processed soybeans, the taste and aroma of Cheonggukjang can be maintained while eliminating the bad smell caused by fermentation interference such as unnecessary carbohydrates or minerals.

On the other hand, in the present invention, one or more components selected from the group consisting of seasonings, cooking oil, sugar and lactose at the time of inoculation of the Bacillus subtilis can be added to the tofu within 0.01 to 10% by weight.

By adding these ingredients in fermentation, not only can the taste and aroma of the final product be further doubled, but also the shape of the final product can be changed. For example, when cooking oil and / or lactose is added, the final fermented tofu has a jelly-like form, and the hardness of the fermented tofu may be adjusted by adjusting the amount of the added fermented tofu.

In the present invention, when the tofu is aged and fermented, the tofu is fermented from white yellow, which is the color of soft tofu, so that it has a light brown color. It has a tasteful color, and can be preserved for a long time by the softness of the soft tofu and the fermentation of pure protein. Like cheese, it's a soft, evenly toned fermented tofu.

When the amount of the tofu is reduced to about ½, the Bacillus subtilis is sterilized by heating at 85-95 ° C for 10-20 minutes. Due to the characteristics of Bacillus subtilis, it is possible to improve the preservation of food by heat treatment to prevent the deterioration after the fermentation (continuous fermentation) to provide to the diet without seasonal restrictions.

The heat treatment method for disabling the activity of Bacillus subtilis is heated and treated for a short time (10 to 20 minutes) at a temperature that does not degrade the taste and aroma, nutrition and color of fermented tofu.

Because of this treatment, there is no influence of deterioration and deformation on the processed food, and only the preservation is improved. As a result, processed foods were made possible by eliminating the shortcomings of preservation and processing, which are the biggest disadvantages of existing Cheonggukjang. In addition, in the present invention, the Bacillus subtilis sterilized fermented tofu to room temperature, and then may be processed into a soft, hard or powder form through dehydration and heat treatment.

After the fermented tofu is dehydrated with a centrifuge or a dryer, a soft fermented tofu in the form of jelly or a hard fermented tofu in the form of cheese may be obtained according to the degree of heat treatment. On the other hand, if you want to obtain fermented tofu in the form of powder, it is preferable to freeze-dried and then heat treated.

The fermented tofu obtained by this method is produced by fermenting tofu, a vegetable protein, with a superb taste and aroma. The color of the fermentation products is not only fine but the appearance is soft and even like jelly. It is a processed food that can be used for food in all seasons by overcoming seasonal handicap due to the action of Bacillus subtilis.

Therefore, the processed fermented tofu is a high value-added soybean fermented food without seasoning, which is good to eat, looks good, has a good aroma, is rich in nutrition, and preserves. Consumable fermented foods are possible, and can easily be combined with other ingredients such as burgers, pork cutlet, bossam, ramen noodles, dumplings, etc.

Hereinafter, the configuration and effects of the present invention will be described in more detail with reference to the following examples, but the scope of the present invention is not limited to the following examples.

Example 1

Lower the water content of the tofu with a water content of about 90% to about 60%, and then, little by little, and inoculated into various locations, such as the Bacillus subtilis (Bacillus Subtilis) 15g of the tofu 10㎏ to Figure 1, a temperature of about 40~42 ℃ And aged for about 3 days at a humidity of about 50-70%. When the amount of the tofu was reduced to about ½, the Bacillus subtilis was sterilized by heating at about 90 ℃ for about 15 minutes, and then cooled to room temperature. The results are shown in FIG. As can be seen in Figure 2, the fermented tofu 5 can be confirmed as a dry scar (crack; 6) as a result of ripening.

Example 2

Except for adding lactic acid 10g together with Bacillus subtilis Bacillus in Example 1 was carried out in the same manner. The fermented tofu thus obtained was jelly-like.

Example 3

The fermented tofu obtained in Example 1 was divided into three portions, the second portion was dehydrated by a centrifuge, and the rest was dehydrated by freeze drying. Two fermented tofus dehydrated by centrifugation were heat treated to obtain soft fermented tofu, one in the form of jelly, and the other, hard fermented tofu, in the form of cheese. On the other hand, freeze-dried fermented tofu was processed into a powder form.

The taste, meat quality, aroma and preservation of the processed fermented tofu obtained in Examples 2 and 3 are shown in Table 1 below. Taste was evaluated to 1 (bad) ← → 5 (good) after eating to 30 professional panelists, and the average value was described. The preservation property was stored at room temperature, and then the period of decay or taste deterioration was evaluated. Tofu was referred to as a control.

Example 2 Example 3 Control Processing form Jelly type Silent type (soft) Cheese type (hard) Powder tofu color Light brown Light brown Light brown Light brown White Preservation (days) About 5 days About 5 days About 8 days About 10 days About 1 day flavor 4.5 4.1 4.2 3.9 3.7 Flesh 4.3 4.5 4.6 4.0 3.9 incense 4.0 4.3 4.2 4.5 3.2

As described above, the fermented tofu prepared in accordance with the present invention, while maintaining the advantages of each of the tofu and Cheonggukjang and supplementing the disadvantages, while maintaining the taste and aroma of Cheonggukjang, high-protein meat with a soft and deep taste and aroma Since it is fermented from white yellow, which is the color of soft tofu, it has a light brown color. It has a delicious color. It is soft and even meat fermented tofu like soft cheese that can be preserved for a long time by softness of soft tofu and fermentation of pure protein.

In addition, by using tofu, the secondary product of soybeans, which is coagulated with protein, as a main ingredient, it can improve the quality of taste, aroma, color, and appearance, as well as convenient high value-added eating habits regardless of season, and unnecessary carbohydrates with fermentation. Or the taste and aroma are more rich and excellent by eliminating the noise caused by the fermentation interference of minerals, and it is possible to manufacture fermented foods of continuous production and large consumption by opening the way of commercialization and commercialization of native foods, and various other foods (hamburgers, Pork cutlet, bossam, ramen noodles, dumplings, etc.) can be easily combined as an auxiliary material.

1 is a schematic diagram showing the state before fermentation of soft tofu inoculated with spawn according to the present invention.

Figure 2 is a photograph showing the state after fermentation of soft tofu inoculated with spawn according to the present invention.

<Explanation of Signs of Major Parts of Drawings>

1: Soft tofu 2: Cotton gauze or straw 3: Bacillus subtilis

4: Fermentation vessel 5: Fermented tofu 6: Dried scar (crack)

Claims (4)

After lowering the water content to 50 to 60% of the tofu inoculation Next, Bacillus subtilis (Bacillus Subtilis) of at least 0.001% by weight, and 48-72 hours aging at a humidity of 50 to 70% and a temperature of 40~42 ℃ and fermentation, When the amount of tofu is reduced to about ½ to heat 10 to 20 minutes at 85 ~ 95 ℃ sterilize the Bacillus subtilis, characterized in that the cooling method. The method of claim 1, wherein the cooled tofu is obtained in a soft, hard or powder form by dehydration and heat treatment. The method of claim 1, wherein the method further comprises adding at least one component selected from the group consisting of seasonings, cooking oil, sugar, and lactose during inoculation of Bacillus subtilis. Fermented tofu obtained by the method according to any one of claims 1 to 3.