KR100890987B1 - The new thin bean curd and its producing method - Google Patents

Abstract

A method for preparing a thin tofu is provided to increase hardness and elasticity of the tofu and compress the tofu as much as the tofu has 1-2mm of thickness, thereby improving digestion absorption and productivity. A method for preparing a thin tofu comprises the following steps. A bean is washed and put in water at a temperature of 30°C for 24 hours. The bean is pulverized using a millstone. The pulverized bean is separated as a soy liquid and a bean dreg. The soy liquid and the bean dreg are boiled at a temperature of 100-150°C for 40-60 minutes. The 2-5% of Calcium chloride is added to the boiled bean at a temperature of 75-100°C on a basis of 100% of the bean and the bean is coagulated.

Description

New thin bean curd and its producing method

The present invention is a thin paper tofu that has been recognized as a field of tofu processing, to improve the taste and processability, digestive absorption and yield of tofu by mass production and uniformity of quality, systematic production of various thickness products. It relates to a manufacturing method of.

Tofu is believed to have come from the Song Dynasty and the Yuan Dynasty during the Goryeo Dynasty. Tofu initially existed as a rare food and became popular in the Joseon Dynasty. Tofu is as strong in its pride as it is in its value. Looking at the past literature, Korea's tofu cooking method was very diverse, but unfortunately it is not inherited and only 'hand tofu' is recognized as its old taste. From the present point of view, it is an objective fact that Japan and China are superior to Korea in the variety of tofu and the variety of tofu dishes.

Currently known tofu production method has been widely proposed a method for 'hand tofu'.

Conventional methods for preparing 'tofu' are generally divided into sorting, washing, soaking, grinding, filtration, coagulation, pressing and cooling.

First, the screening and washing process selects foreign substances containing soybeans, spoiled beans, and rotten beans. Soybeans used to make tofu should be washed thoroughly so that tofu does not get injured. Soybean washing is performed three times or more to remove dust, dirt, etc. attached to soybeans, as well as to wash heat-resistant bacteria on soybeans. Next, the soaking process should be called so that the soymilk is extracted well in order to grind the washed soybeans. If it is too much, the protein available in the water may be eluted, and the fiber may be excessively blown out to the busy land, and if it is less soaked, The motor may be damaged, so the water temperature and time must be balanced.

Next, by adjusting the soybean and water soaked in the grinding process to adjust the concentration of the ground soybeans.

After the grinding process is finished, the soy milk is separated from the non-fat boiled to coagulate and sterilize the mixed bacteria through this process to remove the digestive enzymes.

Next, as a coagulation process, soy milk is used for coagulation. The main ingredients of the brine are calcium sulfate, magnesium chloride, calcium chloride and magnesium sulfate. Although seawater was used in the traditional way, it is currently prohibited except when water quality is confirmed due to environmental pollution.

Finally, the process of pressing and cooling.

After the coagulation is finished, the soybean with soybean shape is pressed into the mold and pressed by using a machine or an object to remove an appropriate amount of moisture. It is then placed in cold water to maintain hardness, inhibit the growth of bacteria and remove coagulants.

Through the process listed above, the conventional 'head tofu' is completed.

However, the present invention provides an optimal manufacturing method for making thin tofu by adding a separate grinding process and a specific pressing process to the manufacturing method for the 'hand tofu' showing the structurally different differences and storage by controlling moisture And it is easy to manage, it is easy to develop a variety of products and recipes that can not be realized in the existing tofu products, and shows a significant effective difference that can contribute to the expansion of the use range of tofu in the current diet.

The object of the present invention is to increase the hardness and elasticity of the tofu in the prior art by using a step to compress the thickness of 1mm ~ 2mm by the control of moisture, easy to store and manage and can be implemented in existing tofu products It is to provide a manufacturing method for manufacturing thin tofu that can easily develop a variety of products and recipes that do not exist and contribute to the expansion of the use range of tofu in the current diet.

The present invention, in order to solve the above technical problem, the step of washing the beans in water for 30 hours in 30 ℃ water and the step of pulverizing the soaked soybeans using a millstone and the crushed beans soybeans and busy Separation step and boiling soybeans separated from the bean curd at 100 ℃ ~ 150 ℃ for 40 minutes to 60 minutes and calcium chloride (CaCl ₂ ) to increase the hardness of the tofu fast to the boiled soybeans at 75 ℃ ~ Solidifying by adding 2% to 5% of the soybean weight at a temperature of 100 ° C., pulverizing the solidified soybeans again to produce a viscosity of 2500 to 5000 cps, and placing the pulverized soybean on the cotton cloth of the yard board. Spreading evenly to ㎜ thickness and using a compactor to remove moisture for 5 ~ 8 atm for 30 ~ 50 minutes with soybean with viscosity of 2500 ~ 5000cps and 1mm of soybean with thickness of 2mm ~ 5mm Pressure to a thickness of ˜2 mm It can be achieved by the method and the steps of the pressing head for producing a thin head consisting of a step of removing a crushed cotton per sheet.

In addition, washing the beans and the step of soaking in water for 30 hours in 30 ℃ water and pulverizing the soaked soybeans using a millstone and separating the pulverized soybeans and soybeans Boiling the soybeans separated from the bean curd at 100 ℃ ~ 150 ℃ 40 minutes to 60 minutes and the calcium chloride (CaCl ₂ ) to increase the hardness of the tofu and fasten the hardness of the boiled beans 75 ℃ ~ 100 ℃ Solidifying by adding 2% to 5% of the soybean weight at a temperature of sintering and pulverizing the solidified soybeans again to produce a viscosity of 2500 to 5000 cps and a thickness of 2 mm to 5 mm on the cotton cloth of the crate. Using a step of evenly spreading and using a compressing machine to remove water for 5 minutes to 30 minutes 50 minutes at 5-8 atmospheres of the soybean viscosity of 2500 ~ 5000cps and 1mm ~ 2 It can be achieved by a thin tofu prepared by pressing to a thickness of mm and removing the cotton cloth on which the compressed tofu is laid sheet by sheet.

As described above, by using the present invention, it is easy to store and manage by controlling moisture, and to develop various products and recipes that cannot be realized in existing tofu products, and to expand the range of use of tofu in the current diet. Can contribute.

The preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

1 is a flow chart according to the manufacturing method of the present invention.

The present invention washes soybeans in water at 30 ℃ for 24 hours and the step of pulverizing the soybeans soaked using a millstone and separating the crushed soybeans and soybeans and separated from the busy Boiling the soybean water at 100 ℃ ~ 150 ℃ for 40 minutes to 60 minutes and the calcium chloride (CaCl ₂ ) that can increase the hardness of the tofu and the solidification rate of the boiled beans at a temperature of 75 ℃ ~ 100 ℃ 2 Solidifying by adding% to 5%, pulverizing the solidified soybeans to produce soymilk with a viscosity of 2500 to 5000 cps, and evenly spreading the pulverized soybeans on the cotton cloth of the board to a thickness of 2 mm to 5 mm; Compressing the soybean with the viscosity of 2500 to 5000 cps for 30 minutes to 50 minutes using a compressor for 30 minutes to 50 minutes, and compressing the soybean with a thickness of 2 mm to 5 mm to a thickness of 1 mm to 2 mm; The compressed tofu every sheet It relates to a method for producing a thin head consisting of a step of removing the jammed cotton.

In detail, the first step is to wash selected soybeans. Pick out foreign substances in the soybean, spoiled beans, and rotten beans. Soybeans used to make tofu must be cleaned thoroughly so that the tofu does not spoil easily. In addition, the millstone will interfere with the injury work unless foreign objects, especially stones, are selected. Soybeans are washed at least three times at first and then at least three times with water. Through the above method, as well as remove the dirt, soil, etc. attached to the soybeans to wash the heat-resistant bacteria attached to the soybeans. Next we move on to the process of calling. Too much milk should be called to extract soy milk from washed soybeans. Too much of the protein is eluted in the water and the fiber is excessively blown out with the sewage, and if less so, it causes breakdown of the device during grinding and less soy milk production. The time of soybean stalk is seasonally dependent on water temperature and also varies depending on the day and night, but generally it is called 24 hours if water is 30 ℃.

The next step is the first grinding process. The first milling process is usually to a degree of thickening. The soybean is crushed by adding together 7-8 times the amount of soybean water. Of course, the amount of water is a decisive factor in determining the concentration of soymilk, so it should be determined in consideration of the concentration of soymilk and subsequent processes. By the above grinding process, soybean and soybeans are separated and ready to boil soybean water.

Next is the process of boiling. Heat for 40 to 60 minutes at a temperature of 100 ℃ ~ 150 ℃. If the amount of water in the above grinding process is small, there is a fear that soy milk is burned. Soy milk, which has been separated, is cured when it is boiled. At this time, the sterilized bacteria are sterilized through boiling and the digestive enzymes contained in soybeans are neutralized. When boiling soy milk, it is necessary to divide the soy milk or add it at once and continue scraping the bottom with a spatula.

The next process is the coagulation process. The most important thing in the coagulation process is to choose a coagulant. In general, various types of coagulants include calcium sulfate, magnesium chloride, calcium chloride, and magnesium sulfate. In the case of the present invention, calcium chloride (CaCl ₂ ), which is well soluble in water and has a high solidification rate and high hardness of tofu, is used. The proper temperature for adding calcium chloride (CaCl ₂ ) is 75 ℃ to 100 ℃ and should maintain 2% to 5% of the soybean weight.

The following is a secondary grinding process for grinding the soybeans that have been solidified. The soybeans pulverized and solidified by the first grinding process are pulverized to maintain the viscosity between 2500 and 5000 cps through the second grinding process.

Viscosity should be maintained at 2500 ~ 5000cps. If the viscosity is lower than 2500cps, it is too thin to have the hardness and elasticity required for thin tofu production. In addition, in case of 5000cps or more, it is difficult to make various products because of high viscosity.

After the second grinding process is finished, the cotton cloth is sized to make a product. In general, the thickness of 2mm ~ 5㎜ to extend and perform the compression process. Unlike conventional tofu, thin tofu is made by stacking several thin tofu pieces on a cotton cloth and pressing several sheets of cotton cloth at a time to make a product. Basically, pressurize for 30 ~ 50 minutes at the pressure of 5 ~ 8 atm to remove enough moisture and make the thickness of 2mm ~ 5mm to 1mm ~ 2mm.

After the pressing process, the thin tofu on the cotton cloth is cooled through cold water. Through the cooling process to suppress the growth of bacteria to increase the preservation and remove excess coagulant.

Thin tofu finished above process can be stored and managed easily by controlling moisture, and it is easy to develop various products and recipes that cannot be realized in existing tofu products, and can contribute to the expansion of the use range of tofu in the current diet. .

Through the above process, a variety of products may be made, and various products may be made by adding additives other than soybeans.

Generally, mushrooms or green teas and various vegetables are added to the thin tofu to add various nutritional effects and variety of products to the tofu.

Washing the beans and crushing the soaked soybeans with a millstone for 24 hours in water at 30 ° C. for 24 hours and boiling 40 minutes to 60 minutes of the ground beans at 100 ° C. to 150 ° C. Apart from the process of preparing the above beans, the situation mushrooms were prepared by pulverizing 7 to 40 g of situation mushrooms per 3 kg of beans, powdered and powdered. Mixing the extract by filtering the decoction mushroom water for 1 hour between 100 ℃ ~ 150 ℃ of water and 75 ℃ of calcium chloride (CaCl ₂ ) which can increase the hardness of the tofu and increase the hardness of the tofu. Solidifying by adding 2% to 5% of soybean weight at a temperature of ˜100 ° C., pulverizing the solidified soybeans again to obtain a viscosity of 2500 to 5000 cps, and applying the crushed soybeans to a cotton board Choose from 2mm to 5mm thick on top Using the expanding step and the press is that the viscosity of the removal of water for 30 minutes to 50 minutes, and 4-9 the pressure is soy 2500 ~ 5000cps. By pressing the soybean soybean to a thickness of 2mm ~ 5mm to a thickness of 1mm ~ 2mm, and removing the cotton cloth laid on each sheet of the compressed tofu is made a thin tofu to which the extract of the situation mushroom is added. Through this, it is possible to provide functional tofu with various products by providing the efficacy and aroma of the contextual ingredients.

Green tea powder can also be used as an additive. Washing the beans and crushing the soaked beans using millstone for 24 hours in water at 30 ° C. and boiling the ground beans at 100 ° C. to 150 ° C. for 40 minutes to 60 minutes. And adding 40 g to 70 g of green tea powder and 10 g to 20 g of soybean oil per 1 kg of boiled soy milk and calcium chloride (CaCl ₂ ), which has a high coagulation rate and the hardness of tofu, in the boiled beans. Solidifying by adding 2% to 5% of the weight of soybean at a temperature and pulverizing the solidified soybeans again to obtain a viscosity of 2500 to 5000 cps; and crushing the soybeans on the cotton cloth of the board. Spreading evenly to the thickness and using a compress to remove water for 30 minutes to 50 minutes soybean with a viscosity of 2500 ~ 5000cps at 5-8 atm. A thin tofu using green tea powder is made by pressing the soybeans so as to have a thickness of 2 mm to 5 mm and removing the cotton cloth spread on each sheet of the pressed tofu. Through this, green tofu from green tea is provided, and the active ingredient of green tea can be provided to provide various products as a healthy food.

In addition, tofu using vegetables such as mugwort and carrot can be provided.

Washing the beans and crushing the soaked beans with millstone for 24 hours in water at 30 ° C. and grinding the soybeans with wormwood, carrot powder or carrot juice in a total weight including beans. Calcium chloride (CaCl ₂₎ which can increase the hardness of tofu and quicken the coagulation rate of the boiled soybeans for 40 minutes to 60 minutes, and the step of adding 15% to 15% of the pulverized beans. ) Solidified by adding 2% to 5% of the soybean weight at a temperature of 75 ° C. and pulverizing the solidified soybeans again to produce a viscosity of 2500 to 5000 cps. Spread evenly to the thickness of 2mm ~ 5mm and using a press machine to remove the water for 30 minutes to 50 minutes soybean with a viscosity of 2500 ~ 5000cps at 5-8 atm. Using vegetables such as mugwort and carrots as a subsidiary material by compressing the tofu soybean with a thickness of 2 mm to 5 mm so as to have a thickness of 1 mm to 2 mm and removing the cotton cloth coated on each sheet of the pressed tofu Thin tofu is made. Through this, it is possible to provide functional tofu with various products to improve the appearance through the unique color of mugwort and carrot and to provide the nutritional effects of tofu at the same time.

Hereinafter, the present invention will be described in more detail with reference to an example in which an additive other than soybean is added.

<Example 1>

The beans are washed and soaked in water at 30 ° C. for 24 hours. The soaked beans are ground using a millstone. Boil the ground beans at 100 ° C. for 60 minutes. Apart from the process of preparing soybeans, the situation mushrooms were prepared by powdering and powdering 10 g of situation mushrooms per 3 kg of soybeans. Mix the extract by filtering the decoction mushroom water for 1 hour. Calcium chloride (CaCl ₂ ) which can increase the hardness of the tofu and increase the hardness of the tofu to the boiled soybeans is solidified by adding 2% to the weight of soybean at a temperature of 75 ℃. The solidified soybean is pulverized again to prepare a viscosity of 5000 cps. The ground soybeans are evenly spread on a cotton cloth of the board to a thickness of 2 mm. Using a compactor, the soybean having the viscosity of 5000 cps was removed at 6 atmospheres for 40 minutes, and the soybean was pressed to a thickness of 2 mm to a thickness of 1 mm. The compressed tofu is removed from a cotton cloth spread every sheet. This makes thin tofu added with the extract of the situation mushroom.

<Example 2>

This example is a product using green tea powder, soybeans are washed and soaked in water for 30 hours at 30 ℃ water. The soy beans are ground using a millstone. Boil the ground beans at 150 ° C. for 50 minutes. 50 g of green tea powder and 20 g of soybean oil are added per 1 kg of boiled soy milk and mixed. Calcium chloride (CaCl ₂ ) which can increase the hardness of the tofu and increase the hardness of the tofu to the boiled soybeans is solidified by adding 4% to the weight of soybean at a temperature of 75 ℃. The solidified soybean is pulverized again to prepare a viscosity of 5000 cps. The ground soybeans are evenly spread on a cotton cloth of the board to a thickness of 3 mm. Using a compactor, the soybean with the viscosity of 5000 cps was removed at 8 atmospheres for 40 minutes, and the soybean was pressed into a thickness of 3 mm to a thickness of 2 mm. The compressed tofu is removed from the cotton cloth sheet by sheet. This makes thin tofu mixed with green tea powder.

<Example 3>

The beans are washed and soaked in water at 30 ° C. for 24 hours. The soy beans are ground using a millstone. To the pulverized beans is added 6% of the total weight, including beans, carrot powder or carrot juice. The ground beans are boiled at 120 ° C. for 40 minutes. Calcium chloride (CaCl ₂ ) which can increase the hardness of the tofu and increase the hardness of the tofu to the boiled soybeans is solidified by adding 3% by weight of soybean at a temperature of 75 ℃. The solidified soybeans are ground again to prepare a viscosity of 3000 cps. The pulverized soybeans are evenly spread on a cotton cloth of the board. Using a compactor, the above-mentioned soybean with a viscosity of 3000 cps is removed at 50 atmospheres for 5 minutes, and the soybean is pressed into a thickness of 2 mm to a thickness of 1 mm. The compressed tofu is removed from a cotton cloth spread every sheet. This makes thin tofu made from vegetables such as mugwort and carrots.

By adding various additives as illustrated in the above embodiment, by adding the effects of the active ingredient of each additive, various visual effects and nutritional effects are added, and various functions and effects are obtained through thin tofu. A variety of products can be obtained. This is only presented to aid the understanding of the present invention, the present invention is not limited thereto.

1 is a flow chart according to the manufacturing method of the present invention.

Claims (6)

delete delete delete Washing the beans and soaking in water for 30 hours at 30 ° C. water; Grinding the soaked beans using a millstone; Separating the pulverized soybeans from bean water and bean curd; Boiling soybeans separated from the bean curd at 100 ° C. to 150 ° C. for 40 minutes to 60 minutes; Solidifying the boiled soybeans by adding 2% to 5% of soybean weight at a temperature of 75 ° C. to 100 ° C. to calcium chloride (CaCl ₂ ) having a high solidification rate and increasing the hardness of tofu; Pulverizing the solidified soybeans again to produce a viscosity of 2500 to 5000 cps; Spreading the ground soybeans evenly on the cotton cloth of the board to a thickness of 2 mm to 5 mm; Removing moisture for 30 minutes to 50 minutes from 5 to 8 atmospheres of soybeans having a viscosity of 2500 to 5000 cps using a compactor;  Pressing the soybeans into a thickness of 1 mm to 2 mm to a thickness of 2 mm to 5 mm; The manufacturing method of manufacturing a thin tofu comprising the step of removing the cotton cloth crushed by the sheet tofu. delete Washing the beans and soaking in water for 30 hours at 30 ° C. water; Grinding the soaked beans using a millstone; Separating the pulverized soybeans from bean water and bean curd; Boiling soybeans separated from the bean curd at 100 ° C. to 150 ° C. for 40 minutes to 60 minutes; Solidifying the boiled soybeans by adding 2% to 5% of soybean weight at a temperature of 75 ° C. to 100 ° C. to calcium chloride (CaCl ₂ ) having a high solidification rate and increasing the hardness of tofu; Pulverizing the solidified soybeans again to produce a viscosity of 2500 to 5000 cps; Spreading the ground soybeans evenly on the cotton cloth of the board to a thickness of 2 mm to 5 mm; Removing moisture for 30 minutes to 50 minutes from 5 to 8 atmospheres of soybeans having a viscosity of 2500 to 5000 cps using a compactor;  Pressing the soybeans into a thickness of 1 mm to 2 mm to a thickness of 2 mm to 5 mm; Thin tofu, characterized in that manufactured by the manufacturing method comprising the step of removing the cotton cloth crushed by the sheet tofu

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