KR100953368B1 - The method of making bean curd - Google Patents

Abstract

The present invention relates to a manufacturing method of tofu, soaked dried beans in a distillation extract obtained by cooling the vapor generated when vaporizing the extract extracting seaweeds and medicinal herbs, which are beneficial to the human body, and then pulverized it and mixed with the scavenger leaf extract Soy milk is produced and filtered, and then mixed with steamed yulmu to produce tofu, which not only obtains tofu that is beneficial to the human body without taste and visual rejection, but also improves freshness and shelf life.

The present invention mainly consists of six steps, after the peeling of the shell of the sorted and washed beans, and pre-preparation step (S1) for drying; Kelp is necessarily included, and selected by any one or more of yulmu, deficiency, dermis, garcinia cambogia, corn beard, green tea, bamboo leaf, safflower seed, licorice, ginkgo biloba, garlic, and extracted with distillation, A distillation extract preparation and soaking step (S2) of immersing the stripped beans for 6 to 12 hours in an extracted extract; Grinding soaked soybean obtained through the above process using a grinder, mixed with a solution containing the scavenger leaf extract is prepared in the form of soy milk pulverized and scavenger leaf extract mixing step (S3); Soy milk filtration step (S4) for filtering the mixed soy milk; The soymilk is heated at a temperature of 100 ℃ for 30 to 40 minutes, the coagulant is mixed with 0.01 to 1% by weight of the whole soy milk, and the heating and coagulant and yulmu input process for mixing at a rate of 50g per 1 kg of soybeans not steamed steamed ( S5); It consists of a post-processing process (S6) in which the condensed soy milk is put into a molding mold and compressed and dehydrated, and then it is sorted and packaged after molding. Have

The present invention configured as described above, so that dried soybeans are extracted using distilled extract of seaweeds and medicinal herbs that are beneficial to the human body, and the tofu is prepared by mixing steamed radish during soymilk production so that there is no taste and visual rejection at all. In addition, there is an effect to obtain a tofu beneficial to the human body to help diet.

In addition, when pulverized soybeans, there is another effect that can improve the freshness and shelf life of the tofu prepared by mixing with the scavenger leaf extract.

Tofu, tofu manufacturing method, distilled extract, pandan leaf, steamed yulmu, coagulant

Description

The method of making bean curd}

The present invention relates to a manufacturing method of tofu, and in more detail, the dried soybeans are soaked in a distilled extract obtained by cooling steam generated when vaporizing an extract obtained by extracting seaweeds and medicinal herbs that are beneficial to the human body, and then grinding them. Soy milk is prepared and filtered by mixing with the extracts of dried leaves, and then mixed with steamed yulmu to make tofu, which not only provides tofu that is beneficial to the human body without taste and visual rejection, but also improves freshness and shelf life. It relates to a manufacturing method.

The typical method of making tofu, a representative traditional food of Korea and a good source of protein, is to wash raw beans, soak them in water for 24 hours, crush them, boil them for 30-40 minutes at a temperature of 100 ℃, and filter them to remove bean curd. It is made by mixing the coagulant in the soy milk, coagulating, compressing and dehydrating it.

However, the conventional tofu made by using this traditional method as it is made using only soybeans, there is a disadvantage that can not obtain other nutrients other than the nutrients containing soybeans.

On the other hand, in recent years, the development of functional tofu as well-being and diet food by diversifying the taste and aroma of tofu has been actively progressed, and various kinds of vegetables, fruits, seaweeds and herbal medicines are selectively added to tofu. Attempts to manufacture are constantly being made.

Despite the above efforts, the addition of additives such as vegetables, fruits, seaweeds and herbal medicines not only discolors the taste and aroma of the tofu, but also gives consumers a sense of rejection due to the strong taste and aroma of the additive. There was a problem.

In addition, functional tofu made by mixing with ingredients other than tofu does not have a refreshing taste, its taste is relatively unsatisfactory, and the shelf life of the tofu is significantly reduced, so as to add a preservative to function as a health food. There was another problem that could not be done.

The present invention in view of the above problems consists of six steps, bar pre-preparation step (S1) and then dried to peel the peel of the screened and washed beans; Kelp is necessarily included, and selected by any one or more of yulmu, deficiency, dermis, garcinia cambogia, corn beard, green tea, sauerkraut, safflower seed, licorice, ginkgo biloba, garlic, and extracted with distillation, A distillation extract preparation and soaking step (S2) of immersing the stripped beans for 6 to 12 hours in an extracted extract; Grinding soaked soybean obtained through the above process using a grinder, mixed with a solution containing the scavenger leaf extract is prepared in the form of soy milk pulverized and scavenger leaf extract mixing step (S3); Soy milk filtration step (S4) for filtering the mixed soy milk; The soymilk is heated at a temperature of 100 ℃ for 30 to 40 minutes, the coagulant is mixed with 0.01 to 1% by weight of the whole soy milk, and the heating and coagulant and yulmu input process for mixing at a rate of 50g per 1 kg of soybeans not steamed steamed ( S5); It consists of a post-processing process (S6) in which the condensed soy milk is put into a molding mold and compressed and dehydrated, and then it is sorted and packaged after molding. Have

The present invention configured as described above, so that dried soybeans are extracted using distilled extract of seaweeds and medicinal herbs that are beneficial to the human body, and the tofu is prepared by mixing steamed radish during soymilk production so that there is no taste and visual rejection at all. In addition, there is an effect to obtain a tofu beneficial to the human body to help diet.

In addition, when pulverized soybeans, there is another effect that can improve the freshness and shelf life of the tofu prepared by mixing with the scavenger leaf extract.

The present invention relates to a manufacturing method of tofu, soaked dried beans in a distillation extract obtained by cooling the vapor generated when vaporizing the extract extracting seaweeds and medicinal herbs, which are beneficial to the human body, and then pulverized it and mixed with the scavenger leaf extract Soy milk is manufactured and filtered, and then mixed with steamed yulmu to produce tofu, which not only obtains tofu that is beneficial to the human body without taste and visual rejection, but also improves freshness and shelf life.

An embodiment of the present invention will be described below with reference to the accompanying drawings.

First, Figure 1 shows the process flow chart of the present invention, as shown, it is composed of six steps, first, the first step is a pre-preparation step of peeling the peel of the sorted and washed beans, and then drying Complete (S1).

In the process, peeling and drying the shell of soybeans, which has the purpose to obtain a clean soy milk and at the same time has a configuration to easily absorb the distillation extract into the soybeans in the soaking process carried out later.

The second step is then carried out by extracting the seaweeds and various drugs by distillation extraction method, and then complete the distillation extract preparation and soaking step (S2) of immersing the stripped beans for 6 to 12 hours.

The algae used is mainly used for kelp, and various medicines such as Yulmu and Lamija, dermis, garcinia cambogia, corn beard, green tea, sauerkraut, safflower seed, licorice, ginkgo leaf and garlic, and extract it by distillation It is configured to use.

Specifically, 60 g of kelp must be included with respect to 1 kg of soybeans that are not called, licorice 15 g, barley, larch, dermis, garcinia cambogia, corn beard, green tea, safflower, safflower seed, ginkgo biloba, garlic at least 10 to 10 After 60 g of water is discharged with water, the distillation gas generated by distillation extraction vaporization is cooled to obtain a colorless transparent distillation extract containing high purity active ingredient.

The distillation extract obtained as described above is prepared 3 to 4 times the total weight of the peeled soybeans, soaking the beans for 6 to 12 hours to complete the soaking so that useful components of the distillate extract can be sufficiently absorbed in the soybean.

The apparatus used for the distillation extraction is preferably to obtain a distillation extract using the commercially successful Together-II product of Engentech Co., Ltd., by using a traditional distillation method to prevent the change and loss of raw material components and distilled gas It is configured to enable extraction of high purity extract by cooling and extracting, and any apparatus operating in the same manner as described above will be apparent within the scope of the present invention.

After the third step is performed, the soybeans obtained through the above step is pulverized using a pulverizer, and mixed with a solution containing the scavenger leaf extract, which is prepared in a form of soymilk, and the scavenger leaf extract mixture mixing process (S3). To complete.

At this time, the boiled leaf extract used is characterized by excellent freshness, antibacterial and antiseptic properties, so as to help the freshness and shelf life of the prepared tofu. The dried walnut leaves were extracted and purified for 3 to 6 hours in hot water at 80 to 100 ° C.

Then, the fourth step is to complete the soymilk filtration step (S4) for filtering the mixed soymilk.

The method of filtering the soymilk is configured to filter using a commonly used strainer.

After the fifth step is performed, the filtered soy milk is heated at a temperature of 100 ° C. for 30 to 40 minutes, and the heating and coagulant and steaming radish mixing step of mixing the coagulant and steamed radish is completed (S5).

The coagulant to be used is to use the commonly used calcium sulfate, it is preferable to add 0.01 to 1% by weight based on the whole soymilk, harmless to the human body can be used any coagulant that has the effect of coagulating the tofu. Do.

The added yulmu is washed and soaked for 20 to 24 hours, then crushed to ½ to ⅓ size, then drained with a sieve, steamed, and mixed in a proportion of 50 g for 1 kg of unbleached soybeans to help the diet. It is configured to produce functional tofu giving.

The sixth step, which is the last step, completes the post-processing step (S6) in which the solidified soymilk is put into a molding die for compression and dehydration, followed by molding and packaging.

Looking at a more detailed embodiment and comparative example of the present invention configured as described above are as follows.

<Example 1>

After sorting and washing, 60 g of kelp, 15 g of licorice, 15 g of licorice, 60 g of gnarled radish, 60 g of dermis, 60 g of garcinia cambogia, 60 g of corn beard, 60 g of green tea, 60 g of sauerkraut, 60 g of safflower seed, 60 g of garlic and 60 g of garlic The mixture was charged with 10 L of water, and soybeans were immersed in 4 L of the extract extracted by distillation extraction for 12 hours.

Then, the soybeans were pulverized, but 30 g of sorghum leaf per 1 kg of dried soybeans was added to 6 l of water and mixed with the sorghum leaf extract obtained by hot water extraction at 100 ° C. for 6 hours to produce soymilk.

The soymilk mixed with the extract of the bran leaf was filtered with a strainer, and the soymilk was heated at a temperature of 100 ° C. for 40 minutes, and then solidified by mixing 10 g of calcium sulfate and 50 g of steamed yul radish per 1 kg of dried beans. Poured, dehydrated and molded to prepare tofu.

In the case of the prepared tofu, not only the unique taste and aroma of the tofu is maintained but the savory taste is further reinforced, and a relatively hard tofu with a white color can be obtained. And it was found.

<Example 2>

After screening and washing, 60g of kelp and 15g of licorice, 15g of licorice, 10g of larch, 10g of dermis, 10g of dermis, 10g of garcinia cambogia, 10g of corn beard, 10g of green tea, 10g of sauerkraut, 10g of safflower seed, 10g of garlic and 10g of garlic The mixture was charged with 10 L of water, and immersed in 3 L of the extract extracted by distillation for 6 hours.

Then, pulverized soybeans were pulverized, 20g of dried soybean leaves per 1kg of dried soybeans were added to 6 liters of water and mixed with the soymilk extract obtained by hot water extraction at 100 ° C. for 3 hours.

The soy milk mixed with the extract of the bran leaves was filtered with a strainer, and the soy milk was heated for 40 minutes at a temperature of 100 ° C., and then solidified by mixing 1 g of calcium sulfate and 50 g of steamed yul radish per 1 kg of dried beans. Poured, dehydrated and molded to prepare tofu.

In the case of the prepared tofu, not only the unique taste and aroma of tofu are maintained, but the savory taste was further reinforced, and the color of the tofu was obtained, and the color of the tofu was white. Could.

Comparative Example 1

After sorting and washing, 60 g of kelp and 15 g of licorice, 15 g of licorice, 30 g of larch, 30 g of dermis, 30 g of garcinia cambogia, 30 g of corn beard, 30 g of green tea, 30 g of scallop, 30 g of safflower seed, 30 g of ginkgo biloba and 30 g of garlic The mixture was charged with 10 L of water and immersed in 3 L of the extract extracted by distillation for 12 hours.

Then, pulverized soybeans were pulverized, 5g of dried soybean leaves per 1kg of dried soybeans were added to 6L of water and mixed with the soymilk extract obtained by hot water extraction at 80 ° C. for 6 hours.

The soy milk mixed with the extract of the bran leaves was filtered with a strainer, and the soy milk was heated at a temperature of 100 ° C. for 40 minutes, and then solidified by mixing 10 g of calcium sulfate and 10 g of steamed yul radish per 1 kg of dried soybeans. Poured, dehydrated and molded to prepare tofu.

In the case of the prepared tofu, the taste and aroma of the tofu were maintained, but the savory taste was significantly lower than that of Examples 1 and 2, and a relatively hard tofu with a white color was obtained, but yellowed when stored for 3 days or more. This occurred, it was confirmed that the cooling feeling is also reduced.

Comparative Example 2

After sorting and washing, 60g of kelp and 15g of licorice, 15g of licorice, 30g of larch, 30g of dermis, 30g of garcinia cambogia, 30g of corn beard, 30g of green tea, 30g of sauerkraut, 30g of safflower seed, 30g of ginkgo and 30g of garlic The mixture was charged with 10 L of water and immersed in 3 L of the extract extracted by distillation for 12 hours.

Then, the soybeans were pulverized, but 30 g of sorghum leaf per 1 kg of dried beans was added to 6 l of water and mixed with the sorghum leaf extract obtained by hot water extraction at 80 ° C. for 6 hours to produce soymilk.

The soy milk mixed with the extract of the bran leaves was filtered with a strainer, and the soy milk was heated at a temperature of 100 ° C. for 40 minutes, and then solidified by mixing 10 g of calcium sulfate and 100 g of steamed yul radish per 1 kg of dried beans. Poured, dehydrated and molded to prepare tofu.

In the case of the prepared tofu, the taste and aroma of Yulmu were strong, and the color was pale yellow, which was relatively hard tofu, but it was confirmed that discoloration did not occur even after 7 days of storage.

1 is a process flow chart of the present invention

[Explanation of symbols on the main parts of the drawings]

S1: Preparatory Process

S2: Distillation Extract Preparation and Soaking Process

S3: grinding and mixing of the extract

S4: Soymilk Filtration Process

S5: heating and coagulant and rate adding process

S6: Post Processing Process

Claims (3)

A pre-preparation step (S1) of peeling the shells of the sorted and washed beans and then drying them; Kelp is necessarily included, and selected by any one or more of yulmu, deficiency, dermis, garcinia cambogia, corn beard, green tea, sauerkraut, safflower seed, licorice, ginkgo biloba, garlic, and extracted with distillation, A distillation extract preparation and soaking step (S2) of immersing the stripped beans for 6 to 12 hours in an extracted extract; Grinding soaked soybean obtained through the above process using a grinder, mixed with a solution containing the scavenger leaf extract is prepared in the form of soy milk pulverized and scavenger leaf extract mixing step (S3); Soy milk filtration step (S4) for filtering the mixed soy milk; The soymilk is heated at a temperature of 100 ℃ for 30 to 40 minutes, the coagulant is mixed with 0.01 to 1% by weight of the whole soy milk, and the heating and coagulant and yulmu input process for mixing at a rate of 50g per 1 kg of soybeans not steamed steamed ( S5); A method of manufacturing tofu, characterized in that it consists of a post-processing step (S6) of putting the coagulated soymilk into a molding die for compression and dehydration, and then sorting and packing the same. The method of claim 1, The distillation extract used in the distillation extract preparation and soaking step (S2), 60 g of kelp is necessarily included with respect to 1 kg of soybeans not called, licorice 15g, 10 to 60 g of larch, 10 to 60 g, 10 to 60 g of dermis, Garcinia cambogia 10 To 60 g, corn beard 10 to 60 g, green tea 10 to 60 g, sauerkraut 10 to 60 g, safflower seed 10 to 60 g, ginkgo leaf 10 to 60 g, garlic 10 to 60 g by selecting any one or more of the oil and distillation Tofu manufacturing method characterized in that the production. The method of claim 1, The scavenger extract used in the crushing and scavenger leaf extract mixing process (S3) uses 20-30 g of dried soybean leaves extracted from purified water for 3 to 6 hours in hot water of 80 to 100 ° C. for 1 kg of soybeans. Tofu manufacturing method characterized in that.

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