KR100821726B1 - The manufacture method of tofu used soybean powder - Google Patents

Abstract

It is an object of the present invention to use soy powder to produce delicious tofu, similar to or more than that produced by a general manufacturing method.

14 to 30 parts by weight of soybean powder and 0.3 to 5 parts by weight of collagen powder are added to 100 parts by weight of water in the tank 1, which is stirred with a screw for a certain period of time to emulsify. In this way, the emulsion 7B emulsified in the tank 1 is heated by the pressure cooker 6, and then filtered through a defoaming filter 9, and a coagulant is added to the cooling tank 18 and cooled. In this way, the cooled emulsion 7B is supplied to the shaping | molding die 16, and cooling makes it possible to manufacture tofu using soybean powder.

Description

The manufacturing method of tofu used soybean powder}

BRIEF DESCRIPTION OF THE DRAWINGS The partially cutaway front view which shows the manufacturing plant which implements the manufacturing method of tofu which concerns on embodiment.

2 is a front view showing a cooling tank.

3 is a perspective view illustrating a state in which an emulsion is supplied to a molding die.

4 is a cross-sectional view showing another example of the tank for stirring.

<Description of the symbols for the main parts of the drawings>

1,18 tank 2,12 screw

3: motor 4: opening and closing cover

5,8,10,13: pipeline 6: pressure cooker

7A: water 7B: emulsion

9: filter 11: cooling tank

14 outlet 15: conveyor

16: forming mold 17: strainer

19: circulation pump

The present invention relates to a manufacturing method of tofu to prepare tofu excellent in chewing sense and taste using soybean powder.

As a general tofu manufacturing method, soybean, which is a raw material, is soaked in water for a predetermined time (about 6 hours in summer and about 8 hours in winter, depending on the difference in water temperature), and then crushed with a grinder, and then fixed in a pressure cooker or an oven. Boil to a constant temperature (about 10-20 minutes) and let it heat up. The soybeans in the heated state are separated into soy milk and sesame using a separator at a stage where the temperature is lowered to a certain degree, and a coagulant is added and solidified in a state in which the separated soy milk has a temperature of about 75 ° C. Has been manufactured.

On the other hand, in recent years, apart from the conventional method for preparing tofu, a method for producing tofu using whole soybean, which is dried as a raw material and mixed with water and heated and solidified, has attracted attention. I am getting it. There are various methods for manufacturing tofu with whole soybean, including Japanese Patent Application Laid-Open No. 8-131112, Japanese Patent Application Laid-Open No. 2000-60473, Japanese Patent Application Laid-Open 2000-102357, and Japanese Patent Publication No. 2001-54364. The powder of the whole soybean, including the husks, or excluding hulls, is stirred in water and the soybean powder and water are stirred until emulsified to heat it. In this way, the heated emulsion is further solidified by adding additives such as emulsifiers in addition to the brine at a step of lowering the temperature, thereby producing tofu using whole soybean, which does not generate any by-products such as bean curd in the manufacturing process. It is presented as possible.

According to the tofu using such a prostate soybean raw material, the same ingredients as the previously discarded bean curd remain in the whole bean curd, so that the fiber contains a lot of fiber, mineral ingredients such as calcium and isoflavones, It is suggested that this excellent tofu can be provided. In general, biji is generally consumed by only about 15% of its production as feed and is incinerated. In particular, when transporting trucks in the summer months and the like, the polluted sucrose easily decays, so after drying it to some extent, it is transported to an incinerator or other disposal site.However, the cost of incineration and drying costs more than 350 won per kilo. In prostate soybeans that do not produce nutrients, attention has been given to the environment today.

However, tofu prepared using the prostate soybean powder is hardly emulsified unless soaked with soybean powder and water for a long time. Rather, the agitated fermentation or degeneration of the soybean protein after fermentation with time It has been considered that the time setting at the time of creation and production is difficult. Because of this protein, soybean protein has been studied to stir and set water at low temperature (below 35 ° C) to prevent deterioration or fermentation of soy protein.However, tofu that has been insufficiently emulsified when stirred with low temperature water There was a problem that the gritty feeling and rough feeling of the powder remains, compared to the general tofu taste.                         

To address this problem, Applicants have attempted to improve the grain fineness (about 1000 mesh) of soybean powder, or to improve the chewy taste of the finished prostate tofu using various food emulsifiers, such as Japanese Patent Application Laid-Open No. 8-131112. However, the improvement of the basic taste was not seen by the improvement of particle fineness, an emulsifier, etc.

Applicants have made this invention in this attempt to produce delicious tofu, as well as more or more, tofu produced by the general method of preparation using soybean powder.

That is, the present invention has a stirring step of adding 14 to 30 parts by weight of soybean powder and 0.3 to 0.5 parts by weight of collagen powder, and stirring it for a predetermined time to emulsify the emulsion emulsified by the stirring step. It is a manufacturing method of tofu using soybean powder which, after heating, is filtered through a defoaming filter, and a coagulant is added thereto, and the tofu is molded while being supplied to a mold.

The invention according to claim 2, wherein the powder to be added in the stirring step is removed from the outer shell and dried until the moisture content is 3 to 7%, and the powder is pulverized to a particle fineness of 200 to 800 mesh. It is a manufacturing method of tofu using the soybean powder of Claim 1.

The invention according to claim 3, wherein in the stirring step, in addition to soybean powder and collagen powder, 0.03 to 0.5 parts by weight of powder of large seaweed seaweed (edible seaweed) and / or 0.03 to 0.5 parts by weight of calcium powder are added. It was made into the manufacturing method of tofu using the soybean powder of Claim 1.                     

In the invention according to claim 4, the collagen powder to be added in the stirring step is a tofu production method using the soybean powder according to claim 1 which is a powder of hydrolyzed low molecular weight collagen.

In the invention according to claim 5, in the stirring step, the water temperature of the water to which the soybean powder and the collagen powder are added is 3 to 8 ° C, and the soybean powder according to claim 1 having a fixed time of 3 to 12 hours of stirring. It is made to the manufacturing method of tofu using.

According to the invention according to claim 6, in the stirring step, the water temperature of the water to which the soybean powder and the collagen powder are added is 30 to 40 ° C, and the fixed time for stirring is 5 to 20 minutes at 500 to 1500 revolutions per minute. It is set as the manufacturing method of tofu using the soybean powder of Claim 1.

The invention according to claim 7 is a manufacturing method of tofu using the soybean powder according to claim 1, wherein the defoaming filter is a strainer of 150 to 250 mesh.

The invention according to claim 8 is a manufacturing method of tofu using the soybean powder according to claim 1, wherein the coagulant is natural water.

Embodiments of the present invention will be described below with reference to FIGS. 1 to 3. 1-3 show the manufacturing plant which implements the manufacturing method of tofu which concerns on embodiment. In FIG. 1, the code | symbol 1 is a stirring tank, and the stirring screw 2 is located in the inner bottom part of this tank. The screw 2 has three or two vanes, and is rotated by the driving of the motor 3. The screw 2 is set so that the rotation speed can be changed by the drive adjustment of the motor 3.                     

The tank 1 is capable of supplying water 7A through a water inlet not shown, and the water 7A thus supplied can be stirred by rotating the screw 2 inside the tank 1. It is. An opening / closing cover 4 is mounted on the tank 1 so as to be openable and closed, soybean powder or the like as a raw material of the tofu to be produced is introduced into the tank 1 with the opening / closing cover 4 open. In the state in which the raw materials are put, the opening and closing cover 4 is closed, and the screw 2 is rotated to stir the raw materials (stirring step).

In the tank 1, when the soybean powder as a raw material is stirred and emulsified for a predetermined time, this emulsion 7B is supplied from the tank 1 to the pressure cooker 6 through the conduit 5. The pressure cooker 6 boils and heats the fed emulsion 7B for a predetermined time (heating process), and the heated emulsion 7B is then supplied to the defoaming filter 9 through a conduit 8. .

The filter 9 filters the supplied emulsion 7B to remove bubbles generated during heating, and removes impurities contained in the emulsion 7B to multiply the emulsion 7B. The filtered emulsion 7B is supplied to the cooling tank 11 shown in FIG. 2 via the conduit 10 (cooling process).

In the cooling tank 11, the screw 12 which stirs the supplied emulsion 7B is provided in the inner bottom part, and the coagulant is added in the state in which the emulsion 7B in the tank 11 was lowered to a fixed temperature, and the tank (11) It is stirred inside. The agitated and cooled emulsion 7B is supplied from the cooling tank 11 to the outlet 14 through the conduit 13 and discharged from the outlet 14 to the conveyor 15 as shown in FIG. 3. It is supplied sequentially to the shaping | molding die 16 conveyed to (molding process).

The emulsion 7B supplied to the mold 16 is conveyed to the conveyor 15, cooled in the cooling chamber, and cooled for a predetermined time to produce tofu using soybean powder raw material.

Next, the manufacturing process of the manufacturing method of tofu which concerns on embodiment by the said manufacturing plant is demonstrated. First, in the stirring step, 360 liters of cold water 7A is supplied to the tank 1, and then the following raw materials are supplied.

60 kg soybean powder

Collagen Powder 1,200 g

120 g of powder of seaweed seaweed

Small amount of calcium powder

Soybean powder is preferably used soybean is removed from the outer shell and dried to 3-7% moisture content, it is optimal that 5% moisture content. In addition, since soybean embryos contain a large amount of isoflavones and minerals in soybean embryos, soybeans are optimally used. That is, the soybean powder is produced by grinding the soybeans with the moisture content adjusted in the range of 200 to 800 mesh of fine particles. As the collagen powder, not only the powder of hydrolyzed low molecular weight collagen, but also the collagen peptide powder is used. The powder of other large seaweed seaweed is a pulverized dry large seaweed seaweed, and the calcium powder is used in the form of powders such as milk calcium and eggshell.

Soybean powder, collagen powder, large horseweed seaweed powder, and calcium powder as such raw materials are supplied to the tank 1, stirred with cold water 7A having a water temperature of 3 to 8 ° C, and stirred for about 3 to 12 hours to emulsify. . That is, within such a water temperature range of 3 to 8 ° C., for example, even if stirred for a long time, there is no degeneration or fermentation of the soy protein, and the molecules of soy protein and the molecules of collagen bind to each other. It was confirmed that the phenomenon of binding and emulsifying at the same time as the molecule appeared, such a phenomenon appeared in the range of the following components with respect to 100 parts by weight of water.

Soybean powder: 14-30 parts by weight

Collagen Powder: 0.3 to 0.5 parts by weight

Moreover, in large seaweed powder, it is preferable to supply 0.03-0.5 weight part with respect to 100 weight part of water, and 0.03-0.5 weight part also with respect to calcium powder. However, in this additive, it is not necessarily required for emulsification, and tofu manufactured In order to improve the chewing sense and taste, it is supplied as needed. Therefore, in large seaweed powder and calcium powder, it is also possible to supply either or both of them.

In the stirring time, the soybean powder was sufficiently emulsified at a water temperature of 5 ° C. at a low speed of 15 to 30 rotations of screw rotation per minute for about 5 hours, and there was no gritty feeling of the powder.

The emulsion 7B emulsified in the tank 1 in the stirring process is then heated inside the pressure cooker 6 in the heating process. In the embodiment, the heating is heated in a range of 10 minutes to 20 minutes, and the pot internal temperature is set to 100 ° C. to 110 ° C. to boil the emulsion 7B. In this way, since the heated emulsion 7B boils, a large amount of bubbles are generated. In the foam generated in this way, in the conventional tofu manufacturing method using whole soybeans, lime powder was added and defoamed, but lime powder not only deteriorates the taste of the finished tofu, but also collagen is used when using collagen as in the present invention. There is also the possibility of separating the can not be used. For this reason, in this invention, the defoaming filter 9 is used, and the heated emulsion 7B passes through the inside of the filter 9, and is defoamed.

The strainer 17 of 150-250 mesh is used here, and the emulsion 7B deflected out of the strainer 17 is supplied to the cooling tank 11, and is dropped.

In the emulsion 7B in which the temperature is lowered to about 70 ° C in the cooling step, a coagulant such as natural liver water and gelatin is added and stirred with the screw 12. A water jacket and the like are additionally installed in the cooling tank 11, and the emulsion 7B is supplied to the mold 16 from the outlet 14 in a state where the emulsion 7B is cooled to about 50 ° C. or lower (molding process), and the conveyor (sequentially) 15) is returned to the refrigerator.

The molding die 16 is made of steel, and is specially processed such as Teflon so as to easily release inside. In this way, it cools in a refrigerator and the emulsion 7B becomes entangled in the shaping | molding die 16, and manufacture of the tofu using soybean powder is attained. The tofu thus completed is released and shipped. Of course, without the use of the mold 16, the emulsion tank 7B is sequentially supplied to the molding tank made of a synthetic resin (which makes the mold and the tank shared) and solidified, for example, by blister packaging and the tank as it is. It is also possible to ship together.

The tofu produced in this way has a good taste, and in particular, since it uses large seaweed powder, it feels good when it is eaten, and there is no gritty feeling and lack of moisture like the conventional prostate tofu. In addition, tofu using soybean powder, which uses an emulsifier for emulsification, lime as an antifoaming agent, or additives such as starch, alcohol, sugar, etc., which have conventionally been used to solidify as prostate tofu, is used. The manufacturing method of the will be possible.

In addition, the tofu produced in this way does not generate any sewage as a by-product, and contains all the components such as fiber, isoflavone, and minerals contained in the sewage, thereby making it possible to manufacture very functional and nutritionally superior tofu. In particular, the use of natural water and the like, the taste is not different at all compared to conventional tofu, rather tofu is produced more.

EXAMPLE

In the above embodiment, the water 7A supplied to the tank 1 is made into cold water. However, when cold water is used, there is no problem that the soybean component is denatured or fermented in emulsification, but it is known that it takes a long time to stir. . In view of this, the applicant has also invented the following examples in order to enable emulsification in a short time without using cold water.                     

That is, in this embodiment, water 7A having a water temperature of 30 to 40 ° C. is supplied to the stirring tank 18 shown in FIG. 4 (water: 360 liters), and the following raw materials as in the above embodiment are added and stirred. Did.

60 kg soybean powder

Collagen Powder 1,200 g

120 g of powder of seaweed seaweed

Small amount of calcium powder

Here, the tank 18 has a structure of circulating and stirring the water 7A in the tank 18 using the circulation pump 19 without using the screw 2 as shown in FIG. 1. Stirring is performed in a state in which water 7A in the tank 18 rotates 500 to 1500 per minute, and this method enables emulsification of soybean powder in about 5 to 20 minutes. In this way, high-speed, high-temperature water is used to make the soybean emulsion within the tank 18 in a short time, so that the components are not denatured or fermented inside the tank 18.

In the emulsion thus produced, it is supplied to the pressure cooker 6 through the conduit 5, and in the subsequent tofu manufacturing process, it is similar to the above embodiment. In producing the emulsion with such high temperature water, not only the tank 18 of the type using the circulation pump 19 but also the type using the screw shown in FIG. 1 may be used.

As described above, the present invention has the effect of using tofu powder, which is the same as tofu produced by a general manufacturing method, or more delicious tofu.

Claims (8)

14-30 weight part of soybean powder and 0.3-0.5 weight part of collagen powder are added with respect to 100 weight part of water, The water temperature of the said soybean powder and collagen powder is added to 3-8 degreeC, The said water, soybean powder, and collagen A stirring step of emulsifying the powder by stirring for 3 to 12 hours, A method for producing tofu using soybean powder for heating the emulsion emulsified by the stirring step, followed by filtration with a defoaming filter, adding a coagulant thereto, supplying it to a mold, and shaping the tofu. 14-30 weight part of soybean powder and 0.3-0.5 weight part of collagen powder are added with respect to 100 weight part of water, The water temperature of the said soybean powder and collagen powder is added to 30-40 degreeC, and soybean powder and collagen powder are added. The water is rotated by 500 ~ 1500 per minute with a circulation pump and stirred for 5 to 20 minutes to have a stirring process, A method for producing tofu using soybean powder for heating the emulsion emulsified by the stirring step, followed by filtration with a defoaming filter, adding a coagulant thereto, supplying it to a mold, and shaping the tofu. The soybean powder to be added in the stirring step is removed from the outer shell and dried until the moisture content is 3 to 7%, which is pulverized to a particle fineness of 200 to 800 mesh. Tofu manufacturing method using soybean powder. The tofu using soybean powder according to claim 1 or 2, wherein in the stirring step, in addition to soybean powder and collagen powder, 0.03 to 0.5 parts by weight of large seaweed powder and 0.03 to 0.5 parts by weight of calcium powder are added. Manufacturing method. The soybean powder according to claim 1 or 2, wherein in the stirring step, in addition to soybean powder and collagen powder, 0.03 to 0.5 parts by weight of large seaweed seaweed powder or 0.03 to 0.5 parts by weight of calcium powder is used. Tofu manufacturing method. The method for producing tofu using soybean powder according to claim 1 or 2, wherein the collagen powder added in the stirring step is a powder of hydrolyzed low molecular weight collagen. The method for producing tofu according to claim 1 or 2, wherein soybean powder is used having a defoaming filter as a strainer of 150 to 250 mesh. The method for producing tofu according to claim 1 or 2, wherein soybean powder using a coagulant as natural water is used.

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