KR100682529B1 - Making method of bean-curd pack - Google Patents

Abstract

A method for manufacturing a pack of bean-curd is provided to easily embody a sufficiently long storage period with a taste of bean curd intact by omitting a cutting step in water. The method for manufacturing a pack of bean-curd having a long-term storage with a taste of bean curd intact comprises the steps of: (1) solidifying and maturing soymilk added with a coagulant; (2) obtaining bean-curd materials by a dehydration step of residual water; (3) mixing the bean-curd materials of the step (2) with edible oil and crush-mixing the mixture to obtain fluidized mixture; and (4) packing the obtained bean curd material into a pack, and then solidifying and maturing the bean curd material.

Description

Making Method of Bean-Curd Pack

1 is an overall process diagram

2 is a schematic configuration diagram of a dehydration apparatus 1

Figure 3 is a schematic configuration diagram of the dehydration device 2

4 is a schematic configuration explanatory diagram of a mixer apparatus;

5 is a schematic configuration diagram of a filling device

******* Explanation of the main signs in the drawings *******

P: Pack 10, 20: dehydration device

30: Mixer device 40: Filling device

The present application relates to a manufacturing method of green bean tofu packs that can be set for a long storage period without changing the taste.

Tofu (bean-curd) is a food hardened by soaking soybeans in water, heating the liquid to squeeze the sesame and adding coagulant.

Food rich in vegetable protein.

The tofu was originally invented by Huan, the Huang Nan Wang, in the Han Chinese, and in the Korean literature, it is found in the Korean literature. It is the first time in the poem titled "Introvert" that the phrase, "The greens of porridge are eaten for a long time has no taste, but the tofu has a new taste so that the old body is better to cure." to be.

The origin of tofu is not clear, but it may be thought of as going up to the Tang Dynasty, but it was first seen in the Korean literature at the end of Goryeo, and its origin is expected to be from China. It seems to be possible.

Traditional tofu production method is to wash beans well, soak in water for 7 to 8 hours in summer and 24 hours in winter, soak in water, add to water in grinder and grind finely. This is called bean curd. It is heated by heating, which removes the fishy smell of soybeans and at the same time dissolves the protein in soybean waste.

After heating, put it in a bag and filter it and divide it into bean water [soy milk; 豆乳]. Put it in.

When coagulant is added by using coagulant, which is composed mainly of liver water or calcium sulfate, the coagulant hardens, so the protein in the bean water hardens. After pouring, close the lid and press it with a push stone to drain the water through a small hole.If the tofu is hard enough, put it in the water of the box, remove the box from the water, and put the tofu in the water for a while to remove all the coagulant to taste. .

When properly chopped, it is a finished tofu, usually 200g for one tofu, and 4-5kg of tofu for 1kg of soybean.

In addition, the method of making tofu has been changed in various ways. It is different from the conventional tofu manufacturing method, and the soybean curd is prepared by putting soybean milk (soy milk) having a concentration of about 12% in a mold and solidifying and ripening it as it is. ~ 10% soybean milk (soybean milk) is put into the mold to solidify and mature as it is, and then squeeze the remaining 40% of the remaining residues are produced by dehydration.

Here, the soft tofu can be prepared in a pack form by filling the pack with soymilk containing a coagulant and coagulating as it is, but it is essentially impossible to prepare the pack in the form of the green soybean as it requires a dehydration process. It was.

Therefore, in the prior art method, the green soybeans cannot be solidified as it is filled with soy milk. Therefore, the soy milk has to be coagulated by dehydration, put into water, and cut into sizes suitable for the product. It was difficult, and the storage period could not be more than one day, and even if cold storage had a serious problem that can only be stored for a period of several days the taste does not change.

Therefore, the object of the present invention, in view of the problems of the prior art such as the coagulation of the raw raw tofu raw material to obtain the raw tofu raw materials to mix the edible oil to fill the pack and once again solidified aging to cut the process in water It is an object of the present invention to provide a method for manufacturing green bean curd, which can be easily excluded and can easily realize a sufficiently long storage period without changing the taste.

The composition of the present invention for achieving the above object is coagulation aging of soy milk containing a coagulant and dehydration of the remaining water to make raw tofu raw materials, mixed with edible oil to raw tofu raw materials, crushed and mixed to fill the pack The present invention was completed by confirming that the packs having a sufficiently long storage period can be obtained in a state in which the taste is not changed by the method of coagulation again.

In the process of the present application, the remaining water may be cooled first before dehydration, and it is also preferable to dehydrate by two processes of primary dehydration and secondary dehydration, and may be coagulated and matured again in a hot water, and cooled after resolidification aging. It was confirmed that the process can be applied to provide a more delicious pack tofu and completed the invention.

The present application discloses a method of manufacturing green bean curd to packs that can be set for a long storage period in the taste unchanged state.

The present invention is a method of manufacturing tofu with packs that are provided for long-term storage while preserving the taste, the first step of coagulation aging the soy milk containing coagulant, the second step of obtaining raw tofu raw material by the process of dehydrating the remaining water Packs are provided including a third step of mixing the crushed oil mixed with cooking oil in the raw soybean tofu raw material obtained in the second step, the fourth step of filling the green soybeans through the process into a pack to solidify once again Disclosed is a manufacturing method of green bean curd.

The manufacturing method may be provided by adding a cooling step before the dehydration process of the remaining water after the first step process, the second step dehydration process may be carried out in two processes of primary dehydration, secondary dehydration, In the four-step process, a manufacturing method is disclosed through the composition of the raw soybeans packaged in a pack in a hot water bath, solidifying, aging and cooling again, and the packs that can be stored for a long period of time obtained by the manufacturing method but do not change taste. Tofu will be provided.

Hereinafter, a specific technical configuration for providing tofu by the manufacturing method and the taste-changing packs provided by the manufacturing method will be described with reference to the drawings, which is not intended to limit the technical spirit of the present invention. It merely presents one embodiment of the invention that can be provided to specifically embody the technical idea of the invention.

The manufacturing method of the pack tofu can be carried out according to the manufacturing process sequence of FIG.

In the present application, a proper amount of coagulant is mixed with soybean milk (soy milk) having a concentration of about 5% to 10%, uniformly stirred, and the coagulation is aged (step [1] in FIG. 1).

The coagulation aging process may be carried out continuously using a aging conveyor, for example, as disclosed in Japanese Patent Application Laid-open No. Hei 10-191920, or a batch process treatment using a suitable container is also possible.

Next, the material after the coagulation aging is quenched to about 5 ℃ by cold water (step [2] of Fig. 1), the natural dehydration of the remaining water of about 25 to 30% by weight by primary dehydration (step [3 of Fig. 1] ] )do. In addition, the primary dehydration can be used, for example, the dehydrator 10 of Figure 2, the dehydrator equipped with the hopper 11 and the horizontal mesh cylindrical metal container 12 is used to The outlet 11a is provided downward, and the metal mesh container 12 is provided so that the drive motor 12a and the bottom slope drain line 12b are installed, and the material after cooling is put into the hopper 11 (Fig. 2). Arrow kla direction), the discharge port (11a) is opened and the drive motor 12a is operated in the direction of the arrow klb to the metal mesh container (12) to rotate the mesh container 12 at low speed and the bottom slope drain line (12b) ), The remaining water can be discharged (in the direction of arrow klc in the same figure) and the material after dehydration can be lifted out of the metal mesh container 12 (in the direction of arrow kld in the same figure). Such a dewatering device 10 may be provided to continuously or intermittently dewater the material in the hopper 11.

The material after the first dehydration is immediately dewatered secondly (step [4] in FIG. 1) to force dewatering of the remaining water having a weight ratio of about 10 to 15% of the material after solidification aging.

The dewatering device for secondary dewatering can be used, for example, the dewatering device 20 disclosed in FIG. 3 is installed in the hopper 21 having the outlet 21a and the conical cylinder 22 made of punch metal. The screw-type extrusion mechanism 23 is provided, and the conical cylindrical body 22 is provided with a drain line 22a, and the driving mechanism 23a is connected to the extrusion mechanism 23 so as to be injected in the direction of the arrow k2a of FIG. The raw material is stored in the hopper 21, is transferred into the conical cylinder 22 through the outlet 21a, and the contents are squeezed and forcedly dehydrated by advancing the conical cylinder 22 through the extrusion mechanism 23. 22a) is discharged to the green head at the end of the conical cylinder 22 at the same time (in the direction of the arrow k2b in the same figure).

After dehydration, the raw tofu raw material is mixed with an appropriate amount of edible oil and crushed and mixed (for example, in the process [5] in FIG. 1) through the crushing mixing mixer device 30 shown in FIG. 4.

Edible oil usable herein may be used arbitrarily selected from edible oils such as soybean oil, rapeseed oil, sesame oil, corn oil (corn oil), olive oil, and the amount of the mixing is about 1.5ℓ based on 10 ~ 15kg raw soybean tofu raw material to be.

4 (a) and 4 (b) show a schematic plan view and a simplified side view of the mixer device 30, respectively, by way of example of a mixer device that can be used herein.

The mixer device 30 is a half having a hopper 31 with a discharge port 31a, a screw-type push mechanism 32 with a meter 32a, a rotary blade 33a, and a lifting mechanism 33b. A donut-shaped rotary container 33 which is divided into two parts, a driving motor 32b is attached to the pushing mechanism 32, and a driving motor 33c is attached to the rotary container 33, The introduced raw tofu raw material (in the direction of arrow k3a in Fig. 4) is weighed by the meter 32a, and then put into the rotating container 33 through the pushing mechanism 32 (in the direction of arrow 3b in the same figure), and the rotating container An additional amount of cooking oil is added to (33) to rotate the rotating container 33 at low speed based on the driving motor 33c (in the direction of arrow k3c in the same figure), and with the driving motor not shown in the figure. Rotating 33a at high speed lowers it into the rotating container 33 (two dotted lines in Fig. 4) for rotation. The horizontal rotation of the machine 33 can be used to discharge the fluidized green bean out through the trough 33d (in the direction of the arrow k3d in the same figure).

In addition, the rotary blade (33a) is formed in the shape of a knife blade of four four stages, for example, when rotating the rotary container 33 to about 30rpm horizontally and rotating the rotary blade (33a) at a high speed 3600rpm rotary container 33 The green bean sprouts in the inside can be crushed and mixed in less than 10 minutes to uniformly fluidize.

The green soybeans after the crushing mixing are filled into the pack (step [6] of FIG. 1), for example, through the filling device 40 shown in FIG.

The filling device 40 fills each of the packs (P, P, P) on the conveyor not shown in the figure in order by filling the green beans of the quantity coming from the quantitative hopper 41 and using the sealer 42, respectively. Seal the pack and drain it.

However, the fixed-quantity hopper 41 is provided with a motor 41a and a shutter 41b for fixed head delivery, and the sealer 42 heat seals the pack after filling individually using the sealing film 42b. You can do it. In Fig. 5, (P) P .... is conveyed in the direction of arrow k4a through a conveyor not shown in the figure and discharged in the direction of arrow 4b, and reference numeral 43 denotes an intermittent drive motor of the pack conveying conveyor.

The green soybeans packed into the pack were taken into the hot water bath in the pack, and then solidified and matured again in the hot water (step [7] in Fig. 1), and then cooled with cold water (step [8] in Fig. 1) in the pack, and the product (Fig. 1). Step [9]) to be refrigerated (step [10] of FIG. 1).

Raw tofu of the present application is made by mixing the appropriate amount of coagulant such as calcium lactose into soybean water (soy milk) of about 5 to 10% of concentration and coagulating it to dehydrate the remaining water of about 30 to 40% by weight. The pack for may be provided with a hermetic and watertight finish by, for example, heat sealing the plastic film in a thin tray shaped plastic container.

In addition, if the remaining water is cooled before dehydration during the process, the rigidity of the material immediately after the solidification aging can be improved several times, making it easier to dehydrate. In addition, the coagulation aging of soy milk is preferably 15 to 30 minutes of ripening time at a high temperature of about 70 ~ 85 ℃, and it was confirmed that the cooling is preferably quenched to about 5 ℃ using cold water.

In addition, in the dehydration step, the first and second dehydration processes were performed in two separate steps to increase the dehydration efficiency and shorten the dehydration time as a whole. (rpm) 120 to 150 mesh horizontally rotated in a horizontal cylindrical metal mesh container after the solidification and maturation of the material is put into natural dehydration, and secondary dehydration, for example, through the screw-type extrusion mechanism It was confirmed that a step of forcibly dehydrating the raw material by pushing it into the conical cylinder of the punch metal agent is preferable.

In addition, coagulation aging can be used effectively by placing the green soybean curd in a pack and putting it in the hot water. In addition, the coagulation aging is appropriate for about 50 minutes at about 80 ° C, and the cooling after the coagulation aging is effective as a preparation process for refrigeration storage. For example, the refrigerator is cooled by about 40 minutes in water and cooled to room temperature. It can reduce the heat load on the.

The above manufacturing process does not include cutting process in water, but it is possible to mass-produce tofu with good shelf life and good taste because it can be coagulated and matured into shredded green tofu in the pack by adding cooking oil. have.

The soybean curd provided as a pack by the composition of the present invention coagulates and matures the soymilk containing the coagulant and dehydrates the remaining water to make the raw soybean tofu raw materials. The invention was completed by confirming that tofu can be obtained by packs having a sufficiently long storage period without changing the taste by the method of coagulation.

In the process of the present application, the first water may be cooled before dehydration of the remaining water, and it is more preferable to dehydrate by two processes of primary dehydration and secondary dehydration, and it may be coagulated and matured again in a hot water, and cooled after resolidification aging. It is possible to provide a more delicious pack tofu is applied to the process.

The tofu, which is provided as a pack of the present application, can be filled into the pack and matured again to provide high quality tofu that can last a long time in the form of packs, and in the case of refrigerated storage, the taste remains unchanged even after 30 days or more. Confirmed and completed the invention.

Claims (5)

In the manufacturing method of the tofu packs are provided for long-term storage while preserving the taste, The first step of coagulation aging of soy milk containing coagulant, A second step of obtaining raw tofu raw material by a process of dehydrating the remaining water, A third step of mixing and crushing the edible oil into the raw tofu raw material obtained in the second step to fluidize The method of manufacturing tofu is characterized in that it comprises a fourth step of filling the pack with the raw tofu raw material passed through the process to once again solidify aging. The method of claim 1, The manufacturing method of the pack tofu, characterized in that the cooling step is added between the first step and the second step process. The method of claim 1, The second step dehydration process is a manufacturing method of the pack tofu, characterized in that carried out in two processes, primary dehydration, secondary dehydration. The method of claim 1, The method of manufacturing the tofu of the pack, characterized in that the raw tofu is packed in a pack in the fourth step in the hot water to put the pack in the hot water to coagulate aging and cooling again. Pack tofu prepared by the method of any one of claims 1 to 4.

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