KR100906649B1 - A making method for the black bean curd of a black sesame seed - Google Patents

Abstract

A method for preparing black bean curd using black sesame is provided to ensure physiologically medical effects from black sesame while maintaining nutritive effects of common bean curd. A method for preparing black bean curd comprises the following steps of: dipping 50kg of soybeans in 2~3 times the amount of water for 8-12 hours; adding 0.5-5wt% of additives containing vinegar and arrowroot juice in a ratio of 1:0.5~0.8 to the dipping soybeans; pouring hexagonal water to the soybeans to be crushed; pouring the hexagonal water again to high-concentration soy milk; passing the mixed soy milk through a screw-type filter in order to separate the bean-curd dregs and the soy milk; adding 0.5-10wt% of vinegar to the primarily filtered soy milk and heating them at 105°C for 20-50 minutes; re-filtering bubble-removed soy milk by using a low-speed screw-type filter; cooling the soy milk whose bean-curd dregs are removed by 98%; inputting bay salt and black sesame powder to the cooled soy milk; adding a coagulating agent to the mixed soy milk and slowly heating them to be coagulated; pressure-molding the coagulated soy milk; and sterilizing and disinfecting the moldings with 80°C of ultraviolet rays for 5-30 seconds.

Description

A making method for the black bean curd of a black sesame seed}

The present invention relates to a method for producing black tofu using black sesame seeds (hereinafter referred to as "black sesame"), and more specifically, black sesame powder (300 to 500 g) is added to a tofu composition based on soy beans (50 kg). Another characteristic is that the black tofu is produced in a manufacturing process that is different from the existing tofu manufacturing process, while maintaining the unique taste of soybeans and the nutrients of the soybeans. Through the pharmacological effect of black sesame seeds, which are widely known as oxidative stability, and a method of producing black tofu using black sesame seed (black sesame), which is a food having antioxidant properties.

      As is well known, soybeans contain about 25% carbohydrates, about 18% fat, and about 42% protein.In particular, proteins contain essential amino acids such as lysine, tryptophan and isoleucine, with globulin and albumin predominantly have.

      Tofu, one of the representative soybean products, is made through the following manufacturing process: First, soybean beans are selected and washed, and then immersed for about 8 hours (10-15 hours in winter), and then soybean beans are crushed by a grinder. And filter with LS 300 antifoam.

      Then, put the filtrate in a vacuum cooker and boil at about 95 ℃ for 4 to 5 minutes, then transfer the soy milk (soybean juice + tap water) to a reserve tank again to receive a certain amount of soy milk in a breather, and put a coagulant for about 15 to 20 minutes Tofu coagulant (pure tofu) is poured into a mold in a solidified state and pressed for about 10 to 15 minutes to produce a white tofu product.

      Since tofu is used as a main ingredient, soybeans are widely used in various dishes because humans consume tofu when they consume tofu.

Black sesame seeds, called black sesame seeds, are widely known as supplements and therapeutic foods that enhance kidney function and energy. Sesamol, sesaminol, and tocopherol, which are representative antioxidants contained in these sesame seeds, have been shown to improve Improves and energizes.

In addition, black sesame seeds contain black anthocyanin, like black rice, which is a powerful antioxidant. Regular sesame seeds and black sesame seeds have no significant difference in calories or nutrition, but black sesame seeds are excellent in antioxidant capacity.

Black sesame seeds, which are rich in nutrients, are effective in lowering cholesterol, improving constipation, and preventing colon cancer. Since black sesame protein is a source of keratin, the main ingredient of hair, it gives luster to hair or blackens hair. Tryptophan not only cleanses the skin but also makes it shine, preventing aging, and replenishing blood, and it is rich in various minerals that promotes blood vessels in the peripheral blood vessels.

As mentioned above, black sesame seeds are generally known agricultural products because they have a pharmacological effect that promotes renal function and vigor.
Attempts have been made to improve the quality and taste of tofu by applying it to the tofu that humans consume on a daily basis. However, the foods currently in common include black sesame milk and soy milk, black sesame porridge and black sesame seeds. It is very limitedly used for items such as oil.

In particular, tofu foods are not commercially available as tofu foods because they already have black tofu mainly made from black beans.

In addition, as the industry develops rapidly these days, especially those living in large cities, physical and mental stress may be caused by pollution, such as automobile smoke, smoking, dust, and yellow dust, or due to complicated and heavy work that continues every day. .

These stresses are a cause of various adult diseases, and modern people are inclined to prefer healthy foods such as well-being foods that can eat balanced nutrition in their daily lives and are effective in preventing and treating adult diseases.

      Accordingly, the present inventors have made numerous studies and experiments to meet the requirements as described above, powdered black sesame seeds containing abundant nutrients through the manufacturing process differentiated from the normal tofu manufacturing process (salt) When hitting, the black sesame powder was added to the soy milk and stirred to prepare a high concentration of soy milk, and then a coagulant was added to the high concentration of soy milk to prepare black soybean having a unique color of black sesame. The purpose of the present invention is to provide a method for producing black tofu using black sesame seed (black sesame), which is a food having excellent antioxidant stability and antioxidant properties through the pharmacological effect of black sesame seeds, which are widely known while maintaining the nutritional effect.

According to the present invention for achieving the above object and the selection step of selecting soy beans; A washing step of washing 50 kg of the selected soy beans using ground water; 50 kg of the sorted / washed soy beans are put into a soaking tank and immersed for 8 to 12 hours in purified water 2 to 3 times the weight of soy beans, in which the vinegar and sesame are added in an amount of 1: 0.5 to 0.8. Is added in a range of 0.5 to 5% WT, soybean soaking step (S3) to maintain the freshness by supplying concentrated oxygen until soaking soybeans soybeans: and filter the purified water in the soaking tanks A grinding step of grinding by injecting a small amount of hexagonal water while removing some of the water by naturally pulling out through the mounted screen and removing some of the moisture; A mixing / diluting step of mixing / diluting the hexagonal water to a high concentration soymilk prepared through the grinding to a concentration suitable for preparing tofu; First filtration step to filter soybean milk and soy milk, as well as to separate soy milk and soy milk through a high-speed screw filter employing a 100 ~ 300 mesh filter network to the soy milk mixed / diluted at a concentration suitable for the tofu production; ; A heating step of heating for 20 to 50 minutes at 105 ° C. through a steam cooker as a heating apparatus after a predetermined time in a state of mixing / diluting by adding vinegar in a range of 0.5 to 10% WT to the first filtered soy milk; A bubble removing step of removing bubbles generated in the heating step; A second filtration step of transferring the defoamed soymilk back to a low-speed screw filter employing a 100-300 mesh filter network to completely separate the remaining sewage; A cooling step of cooling the soymilk from which 98% or more of the sewage is removed through the second filtration step through a cooling device; When the raw salt is added to the soy milk after the cooling step to hit the water, the raw material input / stirring step of mixing the black sesame powder prepared as a subsidiary material into the soy milk, stirring and spreading the soy milk from the bottom up; A coagulation step of coagulating by injecting a coagulant into the soymilk mixed with the black sesame powder evenly; Forming a solid tofu in the solidified state on the bottom of a molding die and pressing-molding any one of a natural pressure, an air press, and a hydraulic press; Sterilization / sterilization step of sterilizing / sterilizing the molded tofu through ultraviolet rays of 80 ℃ 5-30 sec; A spraying step of spraying a water retaining agent through an injector on the surface of the head which has undergone sterilization / disinfection; Cutting / packaging / shipping step of cutting the tofu sprayed with the water retaining agent through a cutting device, and then putting the sealed container back into a predetermined container through a packaging device and then sealingly packing and shipping the package; It is characterized by being included.

The black sesame powder prepared as a subsidiary material is characterized in that when the skin starts to burst while roasting in a strong fire, the fire is turned off and stirred well before cooling.

The amount of the black sesame powder, which is a subsidiary material in the above, is characterized in that 300 to 500 g of the soybean is added to 50 Kg.

In the soaking step, the volume of the beans after dipping in purified water is characterized in that 200 to 250% of the volume of the beans before being immersed in purified water. In the grinding step, the grinding device is characterized in that the grinding machine having a pressure of 100 ~ 500bar is used.

Foam generated during the heating in the heating step is characterized in that the removal by removing the foam by using a degassing apparatus.

In the forming step, the volume after molding the black tofu is characterized in that it is compressed to 60 to 80% of the volume before molding.

In the mixing / dilution step, the hexagonal water is replaced with hot water, which removes the fishy fishy smell with hot water and adds nutrients such as vitamins and proteins.

In the coagulation step, the coagulant is selected from any one of natural coagulants, calcium sulfate, magnesium chloride and calcium chloride, and the amount of the coagulant is about 1000 to 1500 g based on soymilk obtained from 50 kg of soybeans.

Black tofu using black sesame seed (black sesame) according to the manufacturing method of the present invention as described above, while maintaining the nutritional effect of the existing soy bean curd, for example, the nutritional effect of the well-known black sesame, nourish the scalp hair It prevents counting and falling out, as well as gives elasticity and shine to the hair, and is rich in lecithin to increase memory and concentration. Abundant calcium prevents anemia and osteoporosis. Abundant unsaturated fatty acids facilitates metabolism. Antioxidant action due to anthocyanin richness prevents various diseases. Abundant tryptophan helps mental health. It is rich in nutrients, promotes blood circulation, strengthens kidney function, is excellent for fatigue recovery, and is rich in essential amino acid components. The effect can be expected and by maintaining the freshness by spraying water retaining agent on the surface of the tofu, it can prevent the deterioration of the tofu and contribute to improving the diet by providing a clean and hygienic high-nutrition functional healthy tofu. There is.
In addition, there is no need for water to be packaged in order to maintain the existing moisture, so the packaging / shipping is simple and light, thereby facilitating distribution and sales.

Hereinafter, with reference to the accompanying drawings, a preferred embodiment according to the manufacturing method of the black tofu using black sesame (black sesame) of the present invention will be described in detail.

1 is a block diagram showing the manufacturing process of the black tofu using black sesame seeds (black sesame) of the present invention.

EXAMPLE

First, after screening 50kg soybeans, the screening / washing step (S1) to clean the selected soybeans using ground water;

50 kg of the sorted / washed soy beans are put into a soaking tank and immersed for 8 to 12 hours in purified water 2 to 3 times the weight of soy beans, in which the vinegar and sesame are added in an amount of 1: 0.5 to 0.8. Adding soybeans in a range of 0.5 to 5% WT, and soaking step (S2) to maintain the freshness by supplying concentrated oxygen to the soaking soybeans until complete soaking;

A grinding step (S3) of injecting a small amount of hexagonal water while grinding the soybeans, after removing the purified water in the soaking tank after the soybean filling, through a screen equipped with a filter, and removing some of the water;

A mixing / diluting step (S4) of mixing / diluting the hexagonal water to a high concentration soymilk prepared through the grinding to a concentration suitable for tofu production;

First filtration step to filter soybean milk and soy milk as well as to separate soy milk and soy milk through a high-speed screw filter employing a 100 ~ 300 mesh filter network to the soy milk mixed / diluted at a concentration suitable for the tofu production ( S5);

After the predetermined time in the mixed / dilute state by adding 0.5 ~ 10% WT vinegar to the first filtered soy milk, heating step (S6) and 20 to 50 minutes heating to 105 ℃ through a steam cooker as a heating device and ;

A bubble removing step (S7) of removing bubbles generated in the heating step;

A second filtration step (S8) of transferring the foamed soymilk back to a low-speed screw filter employing a 100-300 mesh filter network to completely separate the remaining sewage;

A cooling step (S9) of cooling the soymilk from which 98% or more of the sebum is removed through the cooling device through the second filtration step (S8);

Substance input / stirring step (S10) of putting the black sesame powder prepared as a subsidiary material into the soy milk when the natural salt is added to the soymilk passed through the cooling step (S9) to stir the brine;

A coagulation step (S11) to coagulate while gradually heating by adding a coagulant to the soymilk mixed with the black sesame powder;

Forming step (S12) for spreading the soft tofu in the solidified state to form a molding cloth on the bottom of the molding die through any one of natural pressure, air press, hydraulic press;

Sterilization / sterilization step (S13) for sterilizing / sterilizing the molded tofu through ultraviolet rays at 80 ° C. for 5-30 sec;

A spraying step (S14) of spraying a water retaining agent on the surface of the head which has undergone sterilization / disinfection to maintain a predetermined amount of water;

Cutting / packaging / shipping step (S15) of cutting the tofu sprayed with the water retaining agent through a cutting device, and then putting the sealed container back into a predetermined container through a packing device and then sealingly packing and shipping the package; It is included.

On the other hand, the soybean beans that are the subject of the present invention is almost imported, so these imported soybeans are shipped in ships in bulk and shipped, and at the same time the unloading operation is packed on the sack, at this time a few contaminants are removed but broken beans, insects eaten Soybeans and other grains and foreign matters can be mixed. Soils or broken beans are often mixed with soils. It is separated and screened sufficiently by the back.

In addition, since the soil cannot be sufficiently removed without washing the surface several times, it is preferable to wash the surface of the soybeans by brushing and washing before washing. They are mixed and require sufficient cleaning as this can cause tofu rot if entered during tofu production.

In addition, soaking soy beans in water for a certain period of time soaking soybeans is to facilitate the grinding, but the time to soak in water should be different depending on the temperature. Absorption is delayed, so immersion is 8 hours in summer and 12 hours in winter.

If soybeans are soaked in water for a long time, preparations for germination are started and changes such as soybean material are decomposed.

And the amount of water, such as purified water is preferably 2.2 to 2.3 times the weight of soybeans, when immersed in excess purified water may be a large loss of dissolved components in soybeans, to prevent the growth of microorganisms in the purified water during the immersion time Hazardous disinfection and sterilization vinegar and juice mixed with a small amount of the addition is added, preferably in the range of 0.1 ~ 2% WT.

The vinegar is not only disinfecting and sterilizing, but also the most compatible food with soybeans, the main ingredient of the present invention, soybeans, which are considered high protein foods are rich in unsaturated fats, vitamins, minerals, etc. , Vinegar promotes secretion of gastric juice and helps to digest protein, which makes up for the weakness of soybeans that are difficult to digest, and also inhibits harmful bacteria in the body. In addition, organic acids such as acetic acid and amino acids contained in vinegar have an effect of easily converting the sugar into energy, and also contains a large amount of dietary fiber that facilitates metabolism. Soybeans in soybean step (S2) and heating step (S6) are added in small amounts to each of the various nutrients contained in the vinegar tofu food It is consumed naturally.

In addition, during grinding, grinding is performed while injecting hexagonal water, which is to prevent heat generation during grinding, to elute components dissolved in hexagonal water, and to add nutrients contained in hexagonal water to soybean beans. .

At this time, instead of the hexagonal water is infused with the juice and yeast solution to add the nutrients contained in the juice and yeast solution.

In addition, when soymilk is obtained by separating and extracting the ground soybeans with residual soybeans, the concentration of soymilk is used by diluting to a concentration suitable for tofu production when the concentration is high in the state accurately measured through the following formula. It is also preferable to use hexagonal water.
In addition, the hexagonal water has a high penetration and heat conduction, so that the boils quickly, especially by adding the nutrients contained in the hexagonal water helps health.

<Calculation Formula>

Soymilk Concentration = 1.37 × (Surface Indicator)-5.12

In addition, when the ground soybeans are heated, bubbles are generated at 100 ° C. or higher because when the mixed air is blown out during heating, they form bubbles due to protein or saponin. Bubbles can interfere with heat transfer, creating unripe areas.

Therefore, the conventional tofu manufacturing method used an antifoaming agent in order to remove the foam, but when using the antifoaming agent affects the taste of tofu, especially the high quality of calcium and magnesium content of the soy milk prevents the elution of soymilk. Since it is dropped, in the manufacturing method of the black tofu according to the present invention, the foam is removed by using a degassing apparatus without using the antifoaming agent.

In addition, when the coagulant is added to the soy milk to coagulate the protein together with the fat, the soy milk and the coagulant are sufficiently uniformly mixed.
The coagulant is any one of a natural coagulant, calcium sulfate, magnesium chloride, calcium chloride, the amount of the coagulant is preferably 1000 to 1500g in soy milk obtained from 50kg soybean.

On the other hand, in the conventional tofu production method, soymilk is hardened by putting a coagulant in a hot state. At this time, an emulsifier is added to control the coagulation reaction rate. As it is an additive that affects the taste of tofu, the method for producing black tofu according to the present invention prevents the use of an emulsifier by cooling the heated soymilk with a cooling system and adding a coagulant to the cooled soymilk and gradually heating it. .

In addition, after injecting the solid tofu into the mold, it is compressed. At this time, using any one of natural pressure, air press, and hydraulic press, press lightly at first and gradually press the pressure while gradually increasing the volume. It is preferable to compress to 60 to 80% of the volume before molding.

In addition, by forming a fine film on the surface of the black tofu by spraying a moisture retaining agent on the tofu in the molded state, it prevents the consumption of the protein contained in the black tofu and also prevents the discoloration of the black tofu having a unique color of black sesame seeds. do.

In addition, the packaging / shipping by spraying a water retention agent on the surface of the black tofu molded as described above to maintain a certain amount of moisture at all times is a unique process of the present invention which is not found at all in the conventional tofu manufacturing process. Conventionally, in order to maintain the moisture of the tofu molded, soaked in a certain amount (about 10 to 15%) of water in packaging / shipping, there is a lot of inconvenience due to the weight of the water at the time of shipment, Tofu is easily deteriorated due to water, and in winter, the water freezes, and the tofu is also frozen. When spraying a water retaining agent on the surface of the tofu as in the present invention, there is no fear of tofu deterioration. Will be provided.

In addition, black sesame, a subsidiary material according to the present invention, when roasted in a strong fire, when the skin starts to burst, the fire is well stirred and cooled, and when it is powdered immediately, its properties are best, and the amount of black sesame powder is 300 kg in soybean 50 kg. It is most preferable to inject ˜500 g, and the well-known nutrition analysis table of black sesame seeds is as shown in the following table.

 <Table>

 Calories (cal)  Protein (g)  Lipid (g)  Carbohydrate (g)  Fiber (g)  Calcium (mg)  Ash (g)  Iron (mg)   Phosphorus (mg)  Vitamin A (mg)  Vitamin B1 (mg)  Vitamin B2 (mg)  Niacin (mg)  567 19.4 49.3 11.5 11.7 1,100  4.3 16.0  570  35  0.5  4.8  4.8

When all of the above conditions are matched, it is possible to obtain high-quality black tofu by the appearance and flavor as well as the elasticity and tenacity of the tofu and smooth touch in the state of being prepared with black tofu.
On the other hand, the pharmacological effect of the black sesame as described above is generally well known and obvious matters, the clinical results supporting the above pharmacological effects, etc. have not been specified.

As described above, although the present invention has been described by way of limited embodiments, the present invention is not limited thereto, and will be described below by the person skilled in the art to which the present invention pertains. Of course, various modifications and variations are possible within the scope of the claims.

1 is a block diagram of the manufacturing process of black tofu using black sesame seed (black sesame) according to the present invention

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

S1: sorting / washing step S2: soaking step S3: grinding step S4: dilution step S5: primary filtration step S6: heating step S7: bubble removing step

S8: secondary filtration step S9: cooling step

S10: Substance input / stirring step S11: Solidification step

S12: molding step S13: sterilization / sterilization step

S14: Spraying Step S15: Cutting / Packing / Shipping Step

Claims (10)

       Tofu manufacturing method, After screening 50kg soybeans, the screening / washing step (S1) to clean the selected soybeans using ground water; 50 kg of the sorted / washed soy beans are put into a soaking tank and immersed for 8 to 12 hours in purified water 2 to 3 times the weight of soy beans, in which the vinegar and sesame are added in an amount of 1: 0.5 to 0.8. Adding soybeans in a 0.5-5% WT range, soybean beans stored in the soaking tank are stored in the tank, soybean soaking step (S2) to maintain the freshness by supplying concentrated oxygen until complete soaking; After the soybean beans finished the soaking process, the purified water in the tank is naturally drawn out through a screen equipped with a filter, and at the same time, the crushing step is performed by injecting hexagonal water to remove some of the water, and then grinding it. A mixing / diluting step (S4) of injecting hexagonal water back into the high concentration soymilk prepared through the grinding and mixing / diluting; A primary filtration step (S5) through which the mixed / diluted soy milk is passed through a high-speed screw type filter employing a 100-300 mesh filter network to separate soybean and soy milk as well as insoluble micromaterials so as not to remain; After the predetermined time in the mixed / dilute state by adding 0.5 ~ 10% WT vinegar to the first filtered soy milk, heating step (S6) and 20 to 50 minutes heating to 105 ℃ through a steam cooker as a heating device and ; A bubble removing step (S7) of removing bubbles generated in the heating step; A second filtration step (S8) of transferring the defoamed soymilk back to a low-speed screw filter employing a 100-300 mesh filter network to completely separate the remaining sewage; A cooling step (S9) of cooling the soymilk from which 98% or more of the sebum is removed through the cooling device through the second filtration step (S8); Substance input / stirring step (S10) of putting the black sesame powder prepared as a subsidiary material into the soy milk when the natural salt is added to the soymilk passed through the cooling step (S9) to stir the brine; A coagulation step (S11) of adding a coagulant to the soymilk in which the black sesame powder is evenly mixed and gradually heating it; Forming step (S12) for spreading the pure tofu in the solidified state to form a molding cloth on the bottom of the molding die through any one of natural pressure, air press, hydraulic press; Sterilization / sterilization step (S13) for sterilizing / sterilizing the molded tofu through ultraviolet rays at 80 ° C. for 5-30 sec; A spraying step (S14) of spraying a water retaining agent on the surface of the head which has undergone sterilization / disinfection to maintain a predetermined amount of water;       Cutting / packaging / shipping step (S15) of cutting the tofu sprayed with the water retaining agent through a cutting device, and then putting the container into a container through a packing device and sealingly packing the same. Method for producing black tofu using black sesame seeds (black sesame), characterized in that made. The method of claim 1,       The black sesame powder prepared as a subsidiary material is roasted in a strong fire, when the skin begins to burst, turn off the fire, stir well, cool, and then immediately powder the black tofu using black sesame seeds (black sesame), characterized in that the powder. The method according to claim 1 or 2, The amount of the black sesame powder is a method for producing black tofu using black sesame seeds (black sesame), characterized in that the 300 to 500g to 50Kg soybeans.        The method of claim 1, In the soaking step (S2), the volume of the soybeans after immersion in purified water is 200 to 250% of the volume of soybeans before being immersed in purified water. The method of claim 1, In the grinding step (S3), the grinding device is a manufacturing method of black tofu using black sesame seeds (black sesame), characterized in that the grinding machine having a pressure of 100 ~ 500bar is used. The method of claim 1, Method of manufacturing black tofu using black sesame seeds (black sesame), characterized in that to remove the fishy fishy smell by replacing the hexagon water with hot water in the mixing / dilution step (S4). The method of claim 1, Foam generated in the heating step (S6) is a method of manufacturing black tofu using black sesame seeds (black sesame), characterized in that by removing the foam by using a degassing apparatus. The method of claim 1, In the coagulation step (S11), a coagulant is selected from any one of natural coagulants, calcium sulfate, magnesium chloride, and calcium chloride, and the amount of the black coagulum (black sesame seeds) is characterized in that the amount is 1000 to 1500 g of soy milk obtained from 50 kg of soybeans. Method for producing black tofu using The method of claim 1, The volume after black tofu molding in the forming step (S12) is compressed to 60 to 80% than the volume before molding, the method of manufacturing black tofu using black sesame seeds (black sesame). The method of claim 6, The hot water is a method of producing black tofu using black sesame seeds (black sesame), characterized in that to select any one of rice water, barley water.

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