KR100713134B1 - Method for preparation of soybean curd having ground pine-nuts - Google Patents

Abstract

The present invention relates to a nut-tofu and a health food for the prevention of an adult disease consisting of nut-tofu, which has a good taste, and does not spread well even when boiled, by containing a certain ingredient of pine nuts in a conventional tofu component In the tofu manufacturing process, the soybean milk is washed and then crushed by soaking in soy milk and bean curd, then the soy milk solution is boiled and a coagulant is added to prepare tofu. Provided by the addition of a certain amount of the crushed pine nuts in soy milk solution and then adding a specific coagulant to the pine tofu prepared by agglomeration and compression method.

Pine nut tofu prepared by the above-mentioned method is not only functional tofu with excellent nutrition, but also the taste and nutritional aspect of the tofu combined with the taste of pine nuts in taste, and the appearance is also a unique color of pine nuts compared to other tofu. This results in a cleaner appearance.

Tofu, pine nuts, functional food

Description

Pine bean curd and its manufacturing method {METHOD FOR PREPARPARATION OF SOYBEAN CURD HAVING GROUND PINE-NUTS}

The present invention relates to a bean curd tofu and a method of manufacturing the same, and more particularly, by containing a certain component of the pine nuts in a conventional tofu component is excellent to taste, do not spread well even when boiled and has a good health functional and It relates to a health food for the prevention of adult diseases and a method of manufacturing the same.

Traditionally, tofu, a traditional Korean food, is a processed food made from soybeans. Soybeans are soaked in water and then ground using a grinding tool such as millstone to remove solids such as shells, and then heated at a constant temperature. Tofu is made by adding the same coagulant and then squeezing. This tofu is one of the most traditional foods rich in protein and most frequently added to Korean diets.

As such, the protein contained in soybean, the raw material of tofu, is close to 40%, and is rich in fiber, calcium, ash, and iron, and is also rich in essential amino acids, making it perfect for our diet.

Long-term consumption of soybeans with these characteristics is excellent for the prevention and treatment of various adult diseases including heart disease as well as obesity, hypertension, and arteriosclerosis, and the large amount of tocopherols in soybeans makes the skin fine and strong. The tofu has been a good health food that contributes to the public's health since it helps to recover and contribute to preventing aging.

To describe in more detail the conventional general tofu manufacturing process, after washing the soybean, the raw material of tofu, is usually soaked in water for 7-8 hours in summer, 24 hours in winter, and then crushed soy beans using millstone. After boiling for 10-30 minutes at a temperature of about 100 ℃ and then separated by soy milk and soybean by a filter device to prepare a tofu by adding a coagulant to the soy milk solution to coagulate.

Tofu, which has been evaluated as a nutritionally superior food as described above, has some problems, and various proposals have been made to improve these problems. For example, Korean Patent Application No. 193-0007894 proposes a method of preparing tofu for easily supplying tofu for snacks by improving mobility and storage properties. Sealing and packaging in small quantities consumes much manpower and time, which is not only economical but also unsanitary. The proposed method to solve this problem is, "The pulverized beans are finely ground into particles smaller than about 210 mesh, 1 g of soy flour is mixed and steamed at a ratio of about 5 to 6 g of water to obtain a soymilk with a concentration of about 11 to 12%, and 1 g of calcium groconate is mixed at a ratio of about 3 to 4 g of water to obtain a coagulant. Put the soymilk and coagulant together in a small container of the appropriate size to hold the proper amount of tofu, but add 250g of soymilk at a ratio of about 4-5g of coagulant. Discloses the following method for manufacturing a head for a snack, "for producing sealed In the additive. However, the direction for improving the characteristics of the tofu is not intended to attempt to improve nutritional and product characteristics through improving the raw materials of the tofu itself.

Therefore, the tofu prepared by the conventional method has the nutritional function due to the soy protein as described above, but can only eat soy protein, which is a limited nutrient, there is still a problem that the nutritional component is biased because other nutritional components fall It remained an improved problem.

Therefore, attempts to make nutritious tofu by adding other ingredients to the tofu have continued, for example, attempts to make nutritious tofu by adding other vegetables or nutritional ingredients to the tofu continue, It was not easy to adjust or adjust the other conditions, such as the head is too hard, there was a problem such as not to coagulate.

As described above, for the tofu added with other nutrients to the conventional tofu, for example, "the manufacturing method of tofu with the chestnut" of Korean Patent Registration No. 0359463 relates to "tofu which can provide carbohydrate and calcium. A method of preparing nutritious tofu by minimizing protein coagulation through pre-addition treatment of chestnuts.

In addition, "Korean manufacturing method of functional tofu" of Korean Patent Application No. 1996-0073392 "Leaves, root vegetables, brown algae, fruits, grains, mushrooms, herbs, minerals, animals and plants added to soy milk, mainly beans and various cereals Functional soymilk and tofu manufacturing method characterized by the above-mentioned.

In addition, the method of manufacturing tofu food of the Republic of Korea Patent Application No. 195-0035553 is "protein tofu, but conventional tofu is protein protein is very weak compared to meat, so in order to solve it, soaked soybeans obtained by grinding with bone bone soup Beef, egg, peanut, pine nuts, sesame seeds, ginseng, ginkgo, vegetables, chestnuts, starch, seaweeds, etc. are mixed with the food properly, and the egg whites are stired vigorously to add foam to the food. To tofu food, such as deodorization ".

However, as described above, various known conventional methods for improving tofu are merely suggesting a simple idea of adding a substance having a specific function to a conventional tofu. There is no clear solution to the potential problems of formulation and nutrition.

As such, it may be suggested to add to the tofu a nut known as a good nutrition and health food that can be proposed to solve the problem of nutritional bias of tofu, such pine nuts generally intake about 20 tablets per day Removing cholesterol, waste, etc. It has been proven to be effective in preventing adult diseases such as hypertension, stroke and diabetes, and is known to be effective in constipation by helping the bowel movements in particular. Not only that, pine nuts are known to help hair growth by preventing hair loss and widening pores, and they contain high amounts of essential fatty acids, which are the brain cells of growing children, and have an excellent effect on brain development. As it is a vegetable, it smoothes the skin of women and is the best food for diet.

Therefore, there have been attempts to combine nutritious pine nuts with tofu, and the most common attempt was to put pine nuts as it is without grinding them, but this is simply a mixture of pine nuts that have not been ground tofu. Hardness, taste, or shelf life or handleability did not have improved characteristics than conventional tofu, and did not succeed in commercialization. In addition, several attempts have been made. For example, Korean Patent Application No. 1996-0051298, "Manufacturing method of nutritional tofu", "Soy bean soaked with water is crushed with water to obtain soy milk, and then separated into soybean milk and soy bean curd. In the manufacturing process of ordinary tofu prepared by steaming and then coagulating and compressing soybean milk, the pine nuts, walnuts and ginseng are ground to 40 to 80 mesh and powdered, and then pine nuts, A method of preparing nutritious tofu by adding and mixing walnuts and ginseng powders by 10% each by weight, adding 0.5% of alum and steaming them to coagulate and compress them.

However, in the above-described conventional method, there is a problem that the tofu coagulates poorly during the production of tofu due to the fat content of the pine nuts or the vegetable fiber, and thus there is a problem in that it is not commercially available.

Therefore, the present inventor can prevent nutritional deficiency caused by using only soybean as a raw material in the above-described conventional tofu, and add a substance having different functionalities to improve taste and functionality together, as well as physical properties of tofu having such functionalities. As a result of intensive research on tofu and its manufacturing method, the present invention has been completed.

An object of the present invention is to solve the above problems of the prior art, by using the pine nut nutritious and nutritious of the effective harmony, the taste of the tofu is removed in the taste and the nutty taste of pine nuts are excellent Not only to show aesthetics, but also to provide a nut bean tofu and its manufacturing method which is easy to distribute and store due to excellent physical properties of the finished product.

In order to achieve the above object, the present invention provides a nut tofu, characterized in that manufactured by adding a specific coagulant and then squeezed after agglomeration by adding a certain amount of crushed pine nuts to the soymilk obtained by pressing the conventional soybean.

The present invention;

Washing soybeans and soaking in water to grind them;

Separating the soy milk and soybeans and adding a predetermined amount of crushed pine nuts to soymilk;

Boiling the above mixture; And

Provided is a method for preparing pine tofu consisting of adding a coagulant.

Furthermore, the present invention provides a functional health food for preventing adult disease and enhancing brain activity, which is the main ingredient of the nut tofu.

Hereinafter, the present invention will be described in more detail.

First, the description of the nut bean tofu of the present invention, the bean curd of the present invention is that the tofu prepared by adding a certain amount of pine nuts in a conventional tofu manufacturing process to produce tofu to contain a certain content of pine nuts, soybean It is prepared by adding a coagulant and adding a coagulant to the soymilk obtained by pressing after pressing.

To describe this in more detail by process, the pine tofu of the present invention;

Washing soybeans;

Soybeans in water for 11-13 hours;

Grinding soybeans;

Separating the pulverized soybean into soymilk and sebum;

Adding crushed pine nuts to the soymilk;

Boiling the mixture of the soymilk and ground pine for 5-10 minutes at 100 ° C. to 120 ° C .;

Cooling the mixture at room temperature for 5-10 minutes: and

Prepared by adding a coagulant.

The coagulant may be a mixture of sea water and brine at a constant ratio.

At this time, the mixing ratio of seawater and brine is preferably in a volume ratio of 6-8: 4-2, most preferably in a ratio of 7: 3. When the ratio of seawater in the coagulant increases, the tofu is in the form of soft tofu, and when the ratio of the brine increases, the tofu is too coagulated so that it is impossible to taste as tofu.

Also preferably, the weight of the added pine nuts is about 5-20% of the weight of soybeans. If the weight of the added pine nuts is less than 5%, the effect of the addition of pine nuts is insignificant, and if it exceeds 20%, the compatibility with the soy milk solution is not preferable.

In addition, the pine nuts are pulverized using a grinder such as a mixer, and at this time, since the pine nuts are not easily broken due to the large amount of oil, it is preferable to crush the soy milk solution little by little.

The pine nuts may be used in a state in which the bark is not removed or in a state in which the bark is removed according to the purpose.

Pine nut tofu of the present invention configured as described above has excellent efficacy in preventing adult diseases such as hypertension, stroke and diabetes, as well as preventing nutritional deficiency caused by using only soybean as a raw material in conventional tofu, removing cholesterol and waste products. In particular, by adding a certain amount of pine nuts, which are known to be effective in constipation by actively helping the movement of the intestine, and by producing a tofu according to a specific process, the nutrition of the pine nuts and the tofu can be effectively harmonized. Removed and combined with the nutty taste of pine nuts not only exhibits an excellent aesthetic, but also provides excellent tofu and easy to distribute and storage method of the physical properties of the finished product.

In another aspect, the present invention provides a functional food, health supplement food or special nutrition products containing the nut tofu.

The term "functional food" in the present specification, by adding the nut tofu to the general food to improve the functionality of the general food or means a food made only of the nut tofu itself.

Distinguishing from functional foods, in the present specification, 'health supplement food or' special nutrition food 'means a health food prepared by adding the nut bean to the general food, or prepared by encapsulation, powdering, suspension, or high blood pressure, stroke As a folk remedy for the purpose of preventing and improving symptoms of adult diseases such as diabetes and diabetes, it is interpreted to mean a certain effect on health. That is, the health supplement means that it has a specific pharmacological function, but unlike general medicine, it has the advantage that there is no side effect that may occur when the long-term use of the drug as a food raw material.

The content of functional foods, health supplements, and specialty health foods containing nutmeg according to the present invention can be variously changed depending on the food group used.

Functional foods, health supplements and special health foods made with nut bean curd according to the present invention as described above exhibits excellent efficacy in preventing adult diseases such as hypertension, stroke, diabetes by removing cholesterol and waste products, By actively helping to show excellent effects on constipation.

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

However, the following examples are merely to illustrate the present invention, the present invention is not limited by the following examples.

<Example 1>

Tofu was prepared according to a general tofu manufacturing process.

After washing the soybeans, they were soaked in water for about 12 hours and ground using a millstone. It was then separated into soy milk and sebum.

Peeled pine nuts were removed using a mixer, at which time the pine nuts are not good to grind because the oil is crushed so as to pour the soy milk little by little.

The soy milk was mixed with the ground pine as described above to 5% of the soybean weight.

As above, the mixture of soy milk and ground pine was heated to 100 ° C. or higher and boiled for 10 minutes.

After the fire was turned off, the mixture was left at room temperature for 5 minutes, and then the coagulant was formed by adding a coagulant having a ratio of 7: 3 in seawater and in brine.

At this time, the amount of coagulant was added at 5% of the soybean weight.

<Example 2>

Tofu was prepared in the same manner as in Example 1 except that the content of pine nuts was 10%.

<Example 3>

Tofu was prepared in the same manner as in Example 1 except that the content of pine nuts was 15%.

<Example 4>

Tofu was prepared in the same manner as in Example 1 except that the content of pine nuts was 20%.

Example 5

Tofu was prepared in the same manner as in Example 1, except that the coagulant was used in a 6: 4 ratio of seawater and brine.

<Example 6>

Tofu was prepared in the same manner as in Example 1, except that a coagulant was used in which the ratio of seawater and brine was 8: 2.

Comparative Example 1

Tofu was prepared in the same manner as in Example 1 except that only the coagulant was used in seawater.

Comparative Example 2

Tofu was prepared in the same manner as in Example 1 except that only a coagulant was used.

Comparative Example 3

Tofu was prepared in the same manner as in Example 1 except that pine nuts powder obtained by grinding ordinary pine nuts was used.

<Comparative Example 4>

Tofu was prepared in the same manner as in Comparative Example 3 except that the content of the pine nut powder was 10%.

Comparative Example 5

Tofu was prepared in the same manner as in Comparative Example 3 except that the content of the pine nut powder was 15%.

Comparative Example 6

Tofu was prepared in the same manner as in Comparative Example 3 except that the content of the pine nut powder was 20%.

Experimental Example 1

The taste and form of the tofu prepared according to Examples 1 to 4 and Comparative Examples 3 to 6 were tested as follows. That is, 20 people in their 20s and 20s were sampled and sampled tofu prepared according to Examples 1 to 4 and Comparative Examples 3 to 6, and then questioned about the taste, and the results are shown in Table 1 below. The shape of the tofu was visually grasped and the results are shown in Table 1. In particular, the tofu prepared according to each of the above examples had a smoother appearance than the general tofu, and it was confirmed that the flavor of the pine nuts and the flavor of the tofu were harmonious in taste.

division flavor shape Example 1 Almost no pine nuts Tofu hardly coagulates Example 2 Pine flavor is good Tofu solid Example 3 Pine nuts Tofu solidifies and hardens Example 4 Pine nuts taste bad Tofu becomes coagulated and becomes chewy Comparative Example 3 Almost no pine nuts Tofu hardly coagulates Comparative Example 4 Almost no pine nuts Tofu hardly solidifies and cannot be shaped into tofu Comparative Example 5 Pine nuts Tofu hardly solidifies and cannot be shaped into tofu Comparative Example 6 Pine nuts Tofu hardly solidifies and cannot be shaped into tofu

As can be seen from the above table, the content of pine nuts in pine tofu is very important, which prevents the tofu from solidifying due to the fat of pine nuts, and if too little pine nuts are added, the taste of pine nuts is the vivid taste of soybean. Since it is hardly felt by it, it is important to properly control the content of the pine nut in the production of the tofu of the present invention. In addition, when preparing tofu by adding a certain amount of ordinary pine powder as in the case of the comparative example, it was almost impossible to form a tofu of the conventional form.

Experimental Example 2

As a result of looking at the shape of the nut head prepared according to Example 1, Examples 5 to 6 and Comparative Examples 1 to 2 using different coagulants, in the case of Comparative Example 1 prepared tofu using only seawater, It was not possible to achieve the form, and the most suitable hardness for the tofu prepared according to Example 1 in which seawater and brine were added in a volume ratio of 7: 3 was obtained. At this time, when the ratio of seawater was increased, the tofu was in the form of soft tofu, and when the ratio of the liver was too large, the tofu was too coagulated, and the tofu prepared according to Comparative Example 2 using only the water was almost impossible to sample as tofu.

The nut bean curd of the present invention configured as described above allows a user to eat pine nuts together with tofu by eating a certain amount of good pine nuts, so that the pine nuts can be eaten by eating tofu in a general diet without separately eating pine nuts. It becomes possible.

In addition, the nut tofu according to the present invention can maintain a round shape without boiling well compared to other tofu, boiled in color to have a clean appearance than any other tofu has the effect of causing aesthetic taste when eating, The product's value can be increased by having health functionalities such as prevention of adult diseases according to the efficacy of pine nuts.

Claims (8)

In the tofu manufacturing process to wash soybeans, soaked in water and pulverized, and then separated into soy milk and bean curd, boiled soy milk solution, and then adding a coagulant to prepare tofu, A method of manufacturing a soybean tofu, characterized in that the soymilk obtained by pressing the conventional soybeans is added by grinding pine nuts of 10 to 15% of the weight of a soybean, and then added by a specific coagulant to be pressed and then pressed to produce a pressed bean. delete delete The method of claim 1, wherein the coagulant is a manufacturing method of the pine nut tofu, characterized in that the ratio of seawater and brine is mixed in a volume ratio of 6-8: 4-2. The method of claim 1, wherein the coagulant is a manufacturing method of the nut tofu, characterized in that the ratio of the seawater and the brine is mixed in a volume ratio of 7: 3. The method of claim 1, further comprising the following steps; Steps to wash soybeans: Soybean fired 11-13 hours; Steps to Grind Soybeans: Steps to separate soymilk and busy: Grinding 10-15% pine nuts in soybean milk and adding to soymilk: Boiling a mixture of soymilk and ground pine for 5-10 minutes at 100 ° C. to 120 ° C .: Leaving the mixture at room temperature for 5-10 minutes: And adding a coagulant: Peeled tofu prepared by the method of any one of claims 1, 4, 5 and 6. Functional food containing pine nut tofu prepared by the method of any one of claims 1, 4, 5 and 6.