KR100694659B1 - Bean curd manufacturing method - Google Patents

Abstract

The present invention relates to a functional tofu using the seaweed water, a manufacturing method and a composition thereof, and more particularly, heating the seaweed to extract the liquid and then filtering the foreign matter through a filter to prepare a seaweed solution;

Soaking the soybeans in water, grinding with a crusher, filtering and heating to extract the soybean water;

It relates to a seaweed tofu and soft tofu manufacturing method characterized by mixing the seaweed solution prepared in the above step and the soybean water and then manufactured by the conventional tofu and soft tofu manufacturing method and then shipped through the sterilization process after packaging as a harmless ingredient to the human body Only manufactured to eat the nutrients necessary for the human body, and has the effect of evenly providing the ingredients obtained from beans and nutrients obtained from seaweed to those who want a diet.

Seaweed, tofu, soybeans, soft tofu

Description

Functional tofu, preparation method and composition thereof {BEAN CURD MANUFACTURING METHOD}

The present invention relates to a functional tofu using the seaweed water, a manufacturing method and a composition thereof, and more particularly, heating the seaweed to extract the liquid and then filtering the foreign matter through a filter to prepare a seaweed solution;

Soaking the soybeans in water, grinding with a crusher, filtering and heating to extract the soybean water;

It relates to a seaweed tofu and soft tofu manufacturing method characterized by mixing the seaweed solution prepared in the above step and the soybean water and then manufactured by the conventional tofu and soft tofu manufacturing method and then shipped through the sterilization process after packaging as a harmless ingredient to the human body Only manufactured to eat the nutrients necessary for the human body, and has the effect of evenly providing the ingredients obtained from beans and nutrients obtained from seaweed to those who want a diet.

The general manufacturing method of tofu containing rich nutrients is as follows.

Soybean sorting and washing step: Heat-resistant microorganisms present in soil and dust are mixed, so it is washed several times to remove soil and dust, and the surface of soybean is washed by brushing before washing. There is also a way.

Grinding step: To facilitate the grinding, it is immersed in water for a certain time and ground using a grinder. The water quality of the injected water affects extraction and coagulation, so it must be checked in advance, and the extraction rate also differs due to the size of the ground soybean. In addition, the water used for grinding affects the taste of tofu along with the immersion water. Especially, the water quality with high calcium and magnesium content prevents the elution of protein and reduces the yield of soy milk.

Heating step: The purpose of heating is to denature soybean protein to give enough tofu taste, to elute as much of the soybean ingredients as possible, to eliminate soybean soybeans, and to sterilize microorganisms in soybeans. Has a purpose.

When the ground soybean is heated, bubbles form near 100 ° C, which is caused by protein or saponin components when the mixed air is blown out when heated. If you do not remove these bubbles, the bubbles can interfere with heat transfer, causing unripe areas. In order to remove the foam from the past, as an antifoam, calcined lime is added to oil. Recently, greasein fatty acid ester and silicone resin are used.

Separation step of soymilk: The step of separating the heated soybeans from the soybean to obtain soy milk, it is preferable to remove the insoluble portion and to compress only so that only the dissolved components. As such, crushed soybeans are separated from bean curd and heated into soymilk, which is mainly used in Japan, etc., and is used in Japan, etc. The method of heating is mainly used.

Coagulation and shaping: The process of coagulating protein with fat by adding a coagulant to soymilk, which depends of course on the type of tofu. The taste, touch, yield, etc. may also vary in pandubu having the same type, amount, soy milk concentration, and the method of adding the coagulant. It is important to mix the soymilk and coagulant sufficiently evenly. In particular, calcium sulfate is difficult to dissolve in water and precipitates underneath, so it is necessary to thoroughly proceed the coagulation reaction while preventing it. As already experienced enough, the use of calcium sulfate increases the water content higher than magnesium chloride, which is because the calcium sulfate is difficult to dissolve in water, so the reaction with the protein is slow and water has penetrated between the proteins. I think. The amount of calcium sulfate is about 200 ~ 300g for soymilk obtained from 10kg of soybeans.

Low soy milk concentration results in a fine coagulation, resulting in hard tofu and lower yields. This tendency also occurs when a large amount of coagulant is used or when the coagulation temperature is high. When the coagulant is added, the temperature of soymilk is lowered, so it is preferable to dissolve the coagulant in a small amount of water and to maintain the temperature of the soymilk for a long time. Because of this, the wooden barrel is good, but can not be used for food hygiene problems, so it is good to use synthetic resin or to insulate. The formation of supernatant after the coagulant treatment depends on the concentration and stirring method of soy milk, but if possible, it is better to remove it and inject it into the molding box. The molding box is also kept warm. It was replaced with a metal. After injection into the molding box, natural pressure, air press, hydraulic press are used to compress. When pressed strongly from the beginning, the excess coagulant comes out to form a film on the surface. If a film is formed on the surface, since the compression is not good afterwards, there is a problem of sticking to the molded fabric. Therefore, it is desirable to press lightly at first and gradually increase the pressure. This phenomenon does not occur well in the tofu using calcium sulfate, but in the high-grade tofu using magnesium chloride, etc., the packaging tofu should pay particular attention to the press. Long-lasting presses that are increasingly strong are one way to improve the quality and yield of tofu.

Tofu, a traditional food made in this way, is the most popular processed product among soy products, and is rich in high quality vegetable protein. Usually, 200g of tofu is standard, and 4 to 5kg of tofu comes from 1kg of soy. 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 with soybeans. It is marketed in polyethylene bags. 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 acid, digestion absorption is also very high. Tofu, made from soybeans, also known as meat in the field, has been used as an important source of protein for the Korean people since ancient times. Tofu can produce 91 kcal per 100 grams.

The manufacturing method of a plurality of tofu including various ingredients to the tofu prepared by the above-described manufacturing method has been studied, for example, Korean Patent Publication No. 1985-001889 (Dec. 1985.12.30), Korean Patent Registration No. 1989-0001574 ( Publication date 1989.05.09), Republic of Korea Patent Publication No. 199595-0024680 (1995.09.15), Republic of Korea Patent Publication No. 1999-0024184 (1999.03.25), Republic of Korea Patent Publication No. 2000-0035393 (June 26, 2000) -0040729 (2004.05.13), the Republic of Korea Patent Publication No. 2005-0020174 (2005.03.04) and the like to describe the manufacturing method of tofu added various components, all of the patents to the human body by using a chemical or a liver when manufacturing tofu Tofu can not function properly and also due to the nature of the chemical is harmful to the human body requires a method of manufacturing tofu without the use of chemicals and water.

In order to solve the above problems, the present invention is to provide a manufacturing method of seaweed tofu, soft tofu and soft tofu that does not contain harmful components such as chemicals and water.

In order to achieve the above object, the present invention provides a manufacturing method of tofu that does not use any chemicals and water, etc., and according to the method of manufacturing seaweed tofu, soft tofu and soft tofu,

Preparing a seaweed solution obtained by filtering seaweed at a temperature of 80 to 95 ° C. for 1 to 6 hours to extract the liquid, and then filtering out foreign substances through a filter;

Soaking the soybeans in water and grinding with a crusher and then filtered and then heated to a temperature of 100 ~ 150 ℃ for 1 to 3 hours to extract the soybean water;

Seaweed tofu, characterized in that the seaweed solution prepared in the above step 1 ~ 99% by weight and soybean 1 ~ 99% by weight after mixing and manufacturing and packaging by the conventional method of manufacturing tofu and soft tofu after the normal sterilization process , Tofu and soft tofu are prepared.

Soybean is called water, soybean is 2 ~ 2.5 times based on the weight, enough water absorption depends on the temperature, so 5 ~ 7 hours when the air temperature is 20 ~ 25 ℃, 0 If the temperature is ~ 15 ℃, 14 ~ 18 hours are suitable.If it is called too much, it should be noted that microorganisms can grow in soybeans.When going to the grinding mill, it is better to make it as fine as possible. It is good to crush enough to pass.

When the temperature for heating seaweed is 80 ° C. or lower, it is difficult to extract the liquid. When the temperature of the seaweed is 95 ° C. or higher, the extraction liquid is destroyed. Therefore, the heating temperature is preferably 80 to 95 ° C. In addition, when heated to less than 1 hour at the temperature it is also difficult to extract the seaweed solution, after 6 hours almost no seaweed solution extract.

Therefore, it is preferable to extract the seaweed solution for 1 to 6 hours at a temperature of 80 ~ 95 ℃. By the same principle, heating the soybeans at a temperature of 100 to 150 ° C. for 1 to 3 hours when preparing soybean is a preferable condition for extracting soybean water.

The most important role in the production of tofu is the coagulant in addition to soybean, and the product of tofu varies depending on the type of coagulant.The types of coagulant include magnesium chloride (MgCl ₂ · 6H ₂ O), calcium chloride (CaCl ₂ ) and calcium sulfate (CaSO ₄ · 2H ₂ O) and GDL (Glucono delta lactone), and the conditions of use are shown in Table 1.

Table 1

coagulant Temperature Remarks Magnesium chloride 60 ~ 70 ℃ Fast-acting coagulant Calcium chloride 60 ~ 70 ℃ Housewife Calcium sulfate 70 ~ 80 ℃ Slow release coagulant G.D.L 90 ° C (hot soymilk), 15 to 17 ° C (cold soymilk) Soft and Soft Tofu, Slow Release Coagulant

In the present invention, by using the seaweed solution extracted from seaweed instead of the coagulant used in the manufacture of tofu shown in Table 1, tofu by supplying important nutrients contained in seaweed without using harmful ingredients to the human body Along with the nutrients contained in it has the effect of providing abundant taste and nutrition.

As described above, in the present invention, seaweed solution is used as a seaweed solution when the salt of the mother liquor remaining when salt is precipitated from the sea, so that the tofu is manufactured without coagulation using chemicals and serves as a healthy diet for busy modern snacks and diet foods. You can do it.

Types of seaweed that can be used in the present invention include laver, sea urchin, seaweed, kelp, green seaweed, maternity, grass starch, light starfish, surprise, hearing, jindubal, mosquito, gojimae, forked bear, triangular fern, silk horse, flirt, One or more kinds selected from shrimp horse, leech, baby leech and sea leech can be used.

One or more kinds of beans are selected from peas, green beans, white kidney beans, red kidney beans, black beans, frost tea, seomoktae, chestnut beans, cherries, white roe, green beans, black buckwheat, pickled beans, eastern, red beans, yellow beans, and soybeans.

Hereinafter, a method for preparing functional tofu using seaweed salt and seaweed solution according to the present invention will be described in more detail.

Preparation of Seaweed Gansu

Example 1

In order to prepare a seaweed solution, the sea leech was put in a heater and heated at a temperature of 90 ° C. for 3 hours to extract the liquid, and then the foreign matter was filtered through a filter.

Example 2

Leech, surprise and ring medium was put in a heater to heat the temperature of 92 ℃ for 4 hours to extract the liquid, and extracted the liquid using a conventional filter to prepare a seaweed solution.

Example 3

Hatban, full starfish, light starfish, and baby leeks are put in a heater and heated at a temperature of 93 ℃ for 4.5 hours to extract the liquid and extract the liquid and then filtered through a conventional filter to prepare a seaweed solution.

Example 4

Put the head, fork, boiled horse, sea leech, twine and starfish into a heater and heat it at 95 ℃ for 5 hours to extract the liquid, extract the liquid and filter the foreign matter using a conventional filter to prepare seaweed solution It was.

Example 5

Mabanban, incandescent starfish, scavenger, crab bear, hearing, triangular starfish, baby leech and sea leech were put in a heater and heated at a temperature of 96 ℃ for 6 hours to extract the liquid and filtered to prepare a seaweed solution.

Preparation of functional tofu

Example 6

Preparing at least one type of seaweed solution prepared in Examples 1, 2, 3, 4, and 5;

Soaking the soybeans soaked in water and filtered through a crusher and then heated to a temperature of 120 ℃ for 2 hours to extract the soybeans;

50% by weight of seaweed solution prepared in the above step and 50% by weight of soybean water are put into a heating coagulation apparatus, and the heating temperature is brought to the center of the tofu, and coagulated by heating at a temperature of 90 ° C. for 40 minutes to 1 hour for simultaneous sterilization. Preferably, the mixture is manufactured by heating at a temperature of 82 to 83 ° C. for about 35 to 40 minutes, and then shipped through a sterilization process after packaging.

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You can eat the essential nutrients necessary for busy modern people who can't eat breakfast properly, and can enjoy simply and softly as a substitute for breakfast.

In addition, women who want a diet also has the advantage that you can get the necessary ingredients from beans and nutrients obtained from seaweed.

Claims (5)

Preparing a seaweed solution obtained by filtering seaweed at a temperature of 80 to 95 ° C. for 1 to 6 hours to extract the liquid, and then filtering out foreign substances through a filter; Soaking soybeans soaked in water and filtered through a crusher and then heated to a temperature of 100 ~ 150 ℃ for 1 to 3 hours to extract the soybean water; 1 to 99% by weight of the seaweed solution prepared in the above step and 1 to 99% by weight of the soybeans are prepared by the manufacturing method of tofu seaweed tofu by the manufacturing method and packaging, characterized in that after the normal sterilization process Way. According to claim 1, seaweed is seaweed, seaweed, green seaweed, mother-of-pearl, grass starfish, instarfish, surprise, hearing, jindubal, swelling, hookah, forked bear, trifle, yam, falcon, shrimp, leech, baby leech Method for producing a functional tofu, characterized in that at least one selected from sea leech. delete Functional tofu prepared by the method of claim 1 delete