KR100975795B1 - Manufacturing method for thin bean-curd - Google Patents

Abstract

There is provided a thin plate-shaped tofu manufacturing method.

According to the present invention, the thin-walled tofu manufacturing method according to the present invention comprises: (a) a bean water production step of pulverizing soybeans soaked in water to make soy water; (b) a mixing step of mixing water with the bean water of step (a); (c) a soymilk separation step of heating the mixture of step (b) at 70-80 ° C. for 1-4 minutes and then filtering the sewage and soy milk; (d) a coagulation step of coagulation by adding a coagulant to the soymilk of step (c); (e) a cooling step of cooling the coagulated product of step (d) to 45˜50 ° C .; (f) a flattening step of pouring the coagulated product cooled in the cooling step to the head pressing frame and then smoothing the surface; And (g) installing the tow molding mold on the surface of the solidified flattened in the step (f), and pressing to form the tofu by pressing. There is no fear of damage during the process, it can be used for cooking such as stew without a separate cutting process, and has the advantage of making a thin thin tofu having a soft and chewy texture of the tofu after cooking.

Thin thin tofu, manufacturing method

Description

Thin thin tofu manufacturing method and thin thin tofu. {Manufacturing method for thin bean-curd}

The present invention (a) soybean water producing step of pulverizing soybeans soaked in water to make soy water;

(b) a mixing step of mixing water with the bean water of step (a);

(c) a soymilk separation step of heating the mixture of step (b) at 70-80 ° C. for 1-4 minutes and then filtering the sewage and soy milk;

(d) a coagulation step of coagulation by adding a coagulant to the soymilk of step (c);

(e) a cooling step of cooling the coagulated product of step (d) to 45˜50 ° C .;

(f) a flattening step of pouring the coagulated product cooled in the cooling step to the head pressing frame and then smoothing the surface; And

(g) a method of manufacturing a thin plate-shaped tofu comprising a molding step of installing the tofu molding mold on the surface of the solidified flattened in the step (f) and then pressing to mold the tofu. It has the effect of being able to make tofu that can be cooked without any additional cutting process because of its thickness and not breaking easily.

In general, tofu, which is made from soybeans with high protein and fat content, is prepared by using glycinein, the main protein of soybean, which is stable to heat, but unstable to metal salts and acids, and precipitates soon.

In the conventional method of manufacturing tofu, the soybeans are washed with water, immersed in water, and then pulverized to become porridge-like soybeans. The raw soybeans are heated with agitation at about 95-100 ° C. with an appropriate amount of water. The heated raw soybeans are filtered into a non-woven fabric or a bag and separated into soymilk and bean curd. When the soy milk is hot, the coagulant dissolved in water is added while stirring to solidify the protein in the soy milk to obtain a soft tofu. The tofu of the desired size can be obtained by putting the tofu obtained by the above-mentioned method in a predetermined amount in a crimping mold and dehydrating the water contained in the tofu.

Conventional head presses for molding the head by pressing the soft head part as shown in FIG. 2 have a water discharge hole of about 5 mm on the sides 23 and the bottom 27 of the hexahedral head pressing mold 20 having an open top. 25 is formed, and a plurality of water discharge holes 15 having the same size are formed in the head compression plate 10 accommodated in the head compression frame 20. Therefore, before putting the soft tofu obtained by adding the coagulant to the tofu pressing frame 20, spreading the crepe cloth in the tofu pressing frame 20 so as to cover the bottom surface of the tofu pressing frame as well as the side of the soft tofu inside the tofu pressing frame. Spread out evenly the soft tofu contained in the bean curd mold by hand and lay another cloth on the upper surface of the soft tofu. Subsequently, when the head press plate 10 is pressurized to the upper part of the cloth, the moisture contained in the soft tofu is formed in the head press frame 20 and the head press plate 10. It is discharged to the outside through) so that the head is molded into a cuboid shape. The general tofu molded in this way hardens sufficiently after a certain time. The tofu is soaked in water for a while and then transferred to a distribution box and cut into suitable pieces.

However, the tofu prepared by the conventional manufacturing method is not flattened when the soft tofu is thinned to about 2 to 3 cm in the tofu pressing frame during the manufacturing process, and the tofu is not partially filled, so When the tofu is made by applying high pressure to thickly formed soft tofu, the thickness of the tofu may be thin, but it is too hard to be suitable for eating, so it is thin enough to cook soup, stew, etc. There is a problem that it can not be made, in fact, when cooking such as stew was necessary to write the appropriate size to eat.

The first technical problem to be achieved by the present invention is to provide a thin thin-headed tofu manufacturing method that can maintain a soft texture unique to the tofu after cooking, without the need for separate cutting during cooking such as stew.

The second technical problem to be achieved by the present invention is to provide a thin plate-shaped tofu that maintains a soft texture unique to the tofu after cooking, and no separate cutting is necessary when cooking the stew.

The present invention to achieve the first technical problem,

(a) soybean water producing step of grinding soybean soaked in water to make soybean water;

(b) a mixing step of mixing water with the bean water of step (a);

(c) a soymilk separation step of heating the mixture of step (b) at 70-80 ° C. for 1-4 minutes and then filtering the sewage and soy milk;

(d) a coagulation step of coagulation by adding a coagulant to the soymilk of step (c);

(e) a cooling step of cooling the coagulated product of step (d) to 45˜50 ° C .;

(f) a flattening step of pouring the coagulated product cooled in the cooling step to the head pressing frame and then smoothing the surface; And

(g) after the head molding frame is installed on the surface of the solidified flattened in the step (f), it provides a thin thin-head tofu manufacturing method comprising a molding step of pressing to form the tofu.

The coagulant may be calcium chloride, the head molding frame is rectangular frame 33; And it may be composed of a partition plate 35 formed in a grid shape on the inside of the rectangular frame 33.

In addition, the present invention provides a thin thin plate-shaped tofu manufactured by the thin plate-shaped tofu manufacturing method to achieve the second technical problem.

The thin plate-shaped tofu manufacturing method according to the present invention has a thin thickness and does not break well, so there is no fear of breakage at the distribution stage, and it can be used for cooking such as stew without a separate cutting process, and the softness of the tofu after cooking It has the advantage of making thin thin tofu with a thick texture.

The present invention will be described in detail with reference to the accompanying drawings and examples, but the present invention is not limited thereto.

1 is a flow chart showing an example of a thin thin-head tofu manufacturing method according to the present invention, Figure 2 is a perspective view showing a conventional tofu press, Figure 3 is used in a thin thin-head tofu manufacturing method according to the present invention It is a perspective view showing the use state of an example of tofu molding. Hereinafter, the same reference numerals in each drawing means the same parts.

As shown in Fig. 1, the thin thin plate-shaped tofu manufacturing method according to the present invention comprises a bean water production step; Mixing step; Soymilk separation step; Coagulation step; Cooling step; Planarization step; And a molding step. The soybean manufacturing step is a process of making soybeans by pulverizing soybeans soaked in water, so as to crush the raw soybeans soaked in water to swell, so that the soy protein is well eluted. The grinding may be performed using a millstone or a mill. 100 to 300 parts by weight of water is added to 100 parts by weight of the soybeans and then soaked for 6 to 12 hours.

The mixing step is a step of mixing water in the soybeans of the soybean manufacturing step, it is possible to adjust the concentration of soybeans by injecting and mixing 50 to 100 parts by weight of water with respect to 100 parts by weight of the soybeans. The mixing may be performed by hand using a spatula or the like or a mixer or the like.

The soymilk separation step is a step of heating the mixture of the mixing step to 70 ~ 80 ℃ for 1-4 minutes, and to filter the sewage and soy milk by heating the soybean at a temperature of 70 ~ 80 ℃, boiled at 100 ℃ Compared to the case, the fine soybean particles contained in the soy milk are not completely released, and in the solidification step, the density of solids in the coagulum is increased compared to the case of soft tofu made in the conventional tofu manufacturing process. The thickness of the tofu is increased while the density is increased, and the strength is increased, and even after the flattening step, the fine soybean particles, which may be included in the soymilk, are not completely released, and the thickness is partially thinned or opened. It is judged that it is possible to planarize without a phenomenon, such as an appearance. In addition, when the boiled in tofu stew, etc., and then boiled at a temperature of 100 ℃ or more, the grains of the beans swells up, the volume of the tofu becomes large, and has a soft and chewy texture. If the heating temperature is less than 70 ℃ there is a fear that the useful components of the soybean is not sufficiently eluted, if the temperature exceeds 80 ℃ there is a fear that the soy milk particles in the soy milk is excessively ripened, or the effect of increasing the volume when cooking is reduced. . In addition, when the heating time is less than 1 minute, there is a fear that the useful components of the soybean is not sufficiently eluted, if more than 4 minutes, soybean particles in the soy milk is excessively ripened, or the effect of increasing the volume during cooking may be reduced. There is. The process of separating the busy and soy milk can be separated by filtration into a non-woven fabric or bag, or can be separated using a centrifuge or the like. Separate buses can be collected and used separately.

The coagulation step is a process of coagulating soymilk by adding a coagulant to the soymilk separated in the soymilk separation step, injecting a coagulant into the soymilk to coagulate the protein in soymilk. The coagulant may be used as a coagulant (a coagulant whose main component is magnesium chloride as a component flowing from salt when making a natural salt), calcium chloride, calcium sulfate, or the like. Among the coagulants, calcium chloride is considered to have a particularly high coagulation rate to facilitate separation of water and solids in the coagulum. In the coagulation step, the coagulant may be dissolved in water.

The cooling step is a process of cooling the coagulated product solidified in the coagulation step to 45 ~ 50 ℃, it can be cooled by using a method such as pouring the cold water directly to the coagulated material. In this case, the distance between the solid particles in the coagulum is shortened to increase the density of the coagulum, it is judged that it is possible to make the thickness of the tofu thin. By adding the coagulant and cooling it to 45 to 50 ° C. to solidify, the coagulum is hardened at a high speed, thereby making it possible to make a coagulum (a solidified product in a cooled and cured state) having a higher density than conventional soft tofu.

The flattening step is a step of pouring the coagulated product cooled in the cooling step to the head pressing frame, and then evenly the surface, and after pouring the coagulated material cooled in the cooling step to the head pressing frame, a method such as manual work You can choose a flat. By going through the solidification step and the cooling step according to the present invention as described above, it is possible to evenly arrange the surface of the coagulated product in the planarization step. In particular, even when the thickness of the coagulum is reduced to about 2 to 3 cm, the surface of the coagulum can be evenly formed. This is because the size of the particles constituting the coagulum (fine soybeans in soy milk, etc.) is smaller than that of the soft tofu produced during the conventional tofu manufacturing process, and the rapid solidification speeds up the settling rate of the particles in the coagulum, thereby shortening the distance between the particles. It is believed that the surface can be evenly formed while forming a thin layer. The head press frame may be used that can serve as a pedestal that can spread the solidified product to keep the surface flat. As an example, as shown in FIG. 2, a head press mold 20 having a water outlet hole 25 having a diameter of 5 mm may be formed on the side surface 23 and the bottom surface 27 in the form of an hexahedron having an open top.

The molding step is to install the head mold on the surface of the coagulation flattened in the flattening step, and then pressurizes the head to form, to apply a pressure to the cooled coagulation to form a thin plate-shaped tofu having a desired thickness can do. The head molding frame used in the molding step means a frame for molding into a head shape which is a final product, and may be manufactured to have a shape of a thin thin head of the final product. For example, the rectangular frame 33 of the type shown in Figure 3; And the head molding frame 30 composed of a partition plate 35 formed in a grid shape on the inside of the rectangular frame 33 can be used. 3 is for shaping a rectangular parallelepiped head, which is a general form used for drinking the conventional tofu, and the partition plate of the rectangular frame is arranged in parallel with the long sides of the rectangular frame 35a. ) And a plurality of vertical partition plates 35b vertically intersecting with the horizontal partition plates 35a so that each of the partitions has a rectangular shape when viewed in a plan view. By using the partition plate 35 of the above form, the completed tofu can be molded into a hexahedral form. In addition, each of the compartments constituting the partition plate of the head molding frame can be made to have a shape of a triangle, a pentagon, and the like when viewed in plan, so that various types of heads such as a triangular prism and a pentagonal pillar can be made. In the molding step, the head mold is installed on the surface of the solidified flattened in the step, and then the head press plate 10 is installed on the head mold 30 in the manner shown in FIG. Can be added. A plurality of water discharge holes 15 having a diameter of 5 mm may also be formed in the head compression plate 10 accommodated in the head compression frame 20, thereby removing moisture generated when the head is compressed. Since the coagulant dissolved in the water of the coagulum with the water is drawn out together, it is possible to minimize the content of the coagulant remaining in the finished tofu. In addition, the soy milk is separated soy milk in the soy milk separation step is heated for 1 to 4 minutes at 70 ~ 80 ℃ so that the size of the soybean particles is smaller than the conventional tofu production method, the coagulant to the soy milk in the coagulation step After the addition, by cooling to 45 ~ 50 ℃ and rapidly curing in the cooling step, the distance between particles becomes short, the amount of water retained between particles decreases, and the group of particles and water remain separated and separation between particles and minutes It is thought to be easy. Therefore, since the water is easily separated in the molding step, the coagulant contained in the water is easily removed together with the water, and the thin-walled thin head prepared according to the present invention also reduces the remaining amount of the coagulant, and thus the presence of the coagulant. This will also have the effect of eliminating blemishes that may occur.

<Example>

1.5 kg of raw soybeans were soaked in 3 liters of water for 8 hours and then soaked. Thereafter, 67 parts by weight of water was mixed with respect to 100 parts by weight of the raw soybeans, heated at 75 ° C. for 2 minutes, and filtered through a nonwoven fabric to separate the bean curd and the soymilk. 200 g of calcium chloride (dissolved in 500 ml of water) was added to the separated soymilk and coagulated, followed by pouring 1 liter of cold water and cooling to 45 to 50 ° C. The cooled coagulum was laid on the top of the head pressing mold 20 of FIG. 3 and poured into a coarse cloth so that the height of the coagulum was 2-3 cm. Then, the surface was manually leveled. Thereafter, the head molding frame 30 (6 cm wide, 3 cm long, and 5 mm high) of the shape as shown in FIG. 3 is installed on the surface of the solidified product, and a separate sheet cloth is covered thereon. The plate 10 is placed on the separate crepe cloth, and the head press plate 10 is held by hand until the bottom of the head molding frame 30 reaches the crepe cloth on the top of the head press mold 20. Press-shaped thin tofu-shaped heads having a rectangular parallelepiped shape having a height of 5 mm, a width of 6 cm, and a length of 3 cm were formed. When the molding of the thin thin head was completed, the head pressing plate 10 was lifted up, the head pressing frame 20 was turned upside down, the thin thin head was placed in cold water, and the thin thin head was wrapped up. The furnishing and the head molding frame 30 were separated in water to complete the molding operation.

<Test Example 1>

Thin thin head strength test

5 mm high, 6 cm wide, 3 cm long thin rectangular parallelepiped heads placed on a flat floor prepared in the above embodiment and raised the horizontal sock end using the thumb and index finger bottom When the angle between the cotton and the sock ends was 52 degrees, the phenomenon that the center of the bottom surface of the thin thin head was broken was observed.

<Test Example 2>

Swelling test during cooking

Thin thin tofu-shaped tofu having a size of 5mm in height, 6cm in width and 3cm in length prepared in the above example was boiled in 100 ° C. boiling water for 5 minutes, and then scooped out to measure the size. The head was about 3.8cm long and doubled in volume.

<Test Example 3>

Texture test

In Test Example 2, thin thin tofu boiled in five sensory test agents was reported to be soft and chewy, and the taste was not felt.

1 is a flow chart showing an example of a thin thin plate-shaped tofu manufacturing method according to the present invention.

Figure 2 is a perspective view showing a conventional head compactor.

Figure 3 is a perspective view showing a state of use of an example of the head molding frame used in the thin thin-head tofu manufacturing method according to the present invention.

Description of the Related Art

10: tofu press plate 15, 25: water discharge hole

20: head press frame 23: side

27: bottom 30: tofu mold

33: square frame 35: partition plate

35a: Horizontal compartment plate 35b: Vertical compartment plate

Claims (4)

(a) soybean water producing step of grinding soybean soaked in water to make soybean water; (b) a mixing step of mixing water with the bean water of step (a); (c) a soymilk separation step of heating the mixture of step (b) at 70-80 ° C. for 1-4 minutes and then filtering the sewage and soy milk; (d) a coagulation step of coagulation by adding a coagulant to the soymilk of step (c); (e) a cooling step of cooling the coagulated product of step (d) to 45˜50 ° C .; (f) a flattening step of pouring the coagulated product cooled in the cooling step to the head pressing frame and then smoothing the surface; And (g) a thin thin head-shaped tofu manufacturing method comprising a molding step of forming a tofu by pressing the head molding frame on the surface of the solidified flattened in step (f). The method of claim 1, The thin coarse tofu manufacturing method, characterized in that the coagulant is calcium chloride. The method of claim 1, The head molding frame is a rectangular frame (33); And a partition plate (35) formed in a lattice shape inside the rectangular frame (33). A thin thin plate-shaped tofu prepared by the thin plate-shaped tofu manufacturing method of claim 1.

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