KR101015622B1 - Method for making bean curd containing soybean granule - Google Patents

Abstract

The present invention relates to a method for preparing soybean curd containing soybean granules, and the soybean milk is separated by soybean milk and sebum after washing, soaking, and grinding the soybean, and heating the separated soymilk. 2 ~ 4 parts by weight of soy granules, peeled, ground and heated soybean granules and shrimp sauce with ~ 80 mesh size: 0.5 ~ 1.5 parts by weight and 0.1 ~ 0.2 parts by weight of cooked perilla oil mixed at a ratio of 1 ~ 3: 1 ~ 2 Tofu is added to soymilk to prepare tofu, and the prepared tofu is soaked in pure water. The prepared tofu has a uniform distribution of soy granules on the tofu cut surface, high content of various nutrients including dietary fiber and sulfur-containing amino acid, compared to general tofu, good digestion and absorption, and more rich taste and texture of tofu. Soybean granules can be visually identified, visually stimulating appetite.

Tofu, Soybean Granule, Shrimp, Perilla Oil, Sea Salt

Description

Method for making bean curd containing soy granules {Method for making bean curd containing soybean granule}

The present invention relates to a method for manufacturing tofu containing soybean granules, and more specifically, tofu containing soybean granules even when the soybean granules are added to the tofu, and tofu containing soybean granules in which the distribution of soybean granules is evenly distributed throughout the tofu. It relates to a manufacturing method.

In general, the manufacturing method of tofu is a bio-extraction method and a heat extraction method, the manufacturing process of the tofu is as shown in FIG.

In other words, the soybean called water is crushed together with water, and the mixture of crushed soybean and water is immediately compressed and milked. The extraction method is called bio-extraction method. The soybean called water is crushed with water, and then heated and cooked. The method of pressing and milking this is called heat extraction method.

In our country, tofu is generally manufactured using the raw extraction method. In Japan, tofu is mainly produced using the heat extraction method.

The ingredients of tofu vary depending on the extraction and coagulation method and the soybean varieties used. However, in general, tofu contains significant amounts of nutrients such as iron, phosphorus, potassium, B vitamins, and vitamin E, as well as water, protein, fat, and calcium. In addition, the tofu contains a large amount of physiologically active substances such as isoflavones, phytic acid, saponins, and trypsin inhibitors, so that various types of colon cancer, breast cancer, gastric cancer, prostate cancer, pancreatic cancer, lung cancer, etc. It is reported to be effective in various diseases such as cancer, diabetes, heart disease, osteoporosis, osteoarthritis, kidney disease, and cholelithiasis.

However, tofu has been isolated by coagulating water-soluble proteins in soybean, so that the content of bioactive substances such as dietary fiber, isoflavone, phytosterol, saponins, and phenolic compounds is considerably lower than soybean.

In terms of nutrition, tofu has a high content of amino acids such as aspartic acid, glutamic acid, arginine, lysine, and low content of sulfur-containing amino acids methionine and cystine.

Various attempts have been made to solve the nutritional shortcoming and lower the content of low bioactive substances and sulfur-containing amino acid content compared to soybean tofu, for example, sea urchin of Patent No. 10-0858404. Patent registration of tofu manufacturing method containing tofu, functional tofu using seaweed water of 10-0694659, tofu manufacturing method of lotus leaf and green tea of 10-0736460, tofu manufacturing method of green tea powder of 10-0427801, etc. Are disclosed in the publications.

However, the above-mentioned conventional tofu manufacturing method is added to the tofu in the state of grinding most of the additives as a concentrate, powder or powder during the coagulation process of tofu, but can not propose a method of manufacturing tofu with the addition of soybean in the form of granules have. The reason is that when the beans are added to the head of the coagulation process in the granule state, the soy protein crosslinks weakly, the finished tofu is easily broken, and the weight of the bean granules causes the bean granules to sink to the bottom. This is because soybean granules are not evenly distributed throughout the head and are driven downward, thereby degrading commerciality. Therefore, in the conventional method, the bean granules were not applied to the head for the same reason as described above.

In addition, in the conventional method, in order to remove the bitterness and salty taste of the coagulant added to the tofu during the production of tofu, the process of soaking the coagulant component in soaking the finished tofu in clear water is performed, the disadvantage of reducing the savory taste of tofu have.

An object of the present invention is to solve the above problems.

The present invention relates to a method for preparing bean curd containing soybean granules, wherein the bean curd containing soybean granules is completed through the preparation of the bean granules, the preparation of the additives, and the preparation of the bean curd containing the bean granules. Wash the soybeans and soak in water for 6 ~ 12 hours, peel and chop into 25 ~ 80 mesh size, and cook for 2 ~ 3 minutes in boiling water of 95 ~ 110 ℃ with 100 ~ 150 ℃ steam. Or beans are ground to a size of 80 to 150 mesh, peeled, soaked for 5 to 8 hours, and then steamed at 100 to 150 ° C. for 0.5 to 2 minutes or in boiling water at 95 to 110 ° C. Prepared by cooking for 3 minutes, the above additives are prepared by mixing so that the weight ratio of shrimp: perilla oil is 1 to 3: 1 to 2, cooked for 3 to 4 minutes at 100-150 ℃, tofu containing soybean granules to select beans After washing by washing, soaked in water for 6 to 12 days, called, and after washing the soaked beans, 2-3 times of soaked beans Blood water and soybeans are put in a mixer and crushed. Then, the mixed solution of crushed soybeans and water is compressed and filtered with soy milk and bean curd, and the separated soy milk is heated at 95 to 110 ° C. for 10 to 30 minutes. After steaming for 15 to 25 minutes while lowering the temperature to 75 to 85 ° C., coagulate by adding 2 to 4 parts by weight of soy granules, 0.5 to 1.5 parts by weight of additives, and 0.1 to 0.2 parts by weight of water based on 100 parts by weight of heated soymilk. The above problem can be achieved by producing a soft tofu, by pressing and molding the resulting soft tofu in a mold to produce tofu, and immersing the prepared tofu in pure water.

According to the method of the present invention, by adding the cooked additives by mixing perilla oil and shrimp chopped tofu, so that the residue of shrimp contained in the shrimp chops to maintain the cross-linking formation of the tofu protein, so that the bean granules evenly distributed throughout the tofu Distribution, it is effective to prevent the head to be easily broken.

Another effect of the present invention, by adding soybean granules and perilla oil and shrimp sauce added to the tofu, it is possible to increase the content of dietary fiber and sulfur-containing amino acid and bioactive substances compared to the general tofu, the taste and texture of tofu To further improve, the appearance and color of the bean granules can be visually confirmed, which can also visually stimulate appetite.

Another effect of the present invention, by adding the soybean granules, and the addition of the cooked by mixing the perilla oil and shrimp chops to the head, it is possible to reduce the amount of the water added to the tofu, so that the taste and taste of the finished tofu味) is remarkably reduced, and the finished tofu is soaked in pure water separated during the pressing and molding process of the tofu, which can reduce the bitter taste of the water and further improve the savory taste of the tofu.

Hereinafter, the specific contents for preparing tofu containing soybean granules according to the present invention will be described.

1) Preparation of Soybean Granules

The preparation process of the bean granules is shown in FIG. 2, and the bean granules may be prepared by the following method i) or ii).

i) After the beans are sorted and washed, the washed beans are soaked in water for 6-12 hours. After washing the beans soaked in water again, remove the beans and chop the beans into 25 ~ 80 mesh size. The soybean granules are prepared by heating the minced beans with steam at 100-150 ° C. for 0.5-2 minutes or with boiling water at 95-110 ° C. for 2-3 minutes.

ii) Select beans and grind them into 80 ~ 150 mesh, and then remove the beans by blowing them using wind. Peeled beans are soaked in water for 5-8 hours. Soybeans, crushed and soaked in water, form granules 25 to 80 mesh in size. Soybean granules are prepared by heating the beans on the granules with steam at 100-150 ° C. for 0.5-2 minutes or with boiling water at 95-110 ° C. for 2-3 minutes.

The soybean granules increase the content of dietary fiber and various nutrients in the tofu, give texture, enhance the savory taste, and visually stimulate the appetite because the shape and color of the soybean granules can be visually confirmed. Play a role.

The soybean is most preferably soybean or sorytae (black soybean), but does not limit the kind.

The soy granules are finally peeled, and preferably prepared in a size of 25 to 80 mesh in a state of being soaked in water. If the content exceeds 80 mesh, the texture of the tofu is not so much different from that of general tofu, and is less than 25 mesh. The longer the learning time is, it is not preferable because the commercial granules can not maintain the original color of the soybean granules.

The heating step of cooking the soybeans is most preferably cooked in a steamer at 100 to 150 ° C. for 0.5 to 2 minutes or at 95 to 110 ° C. in boiling water for 2 to 3 minutes, less than 0.5 minutes using 100 to 150 ° C. steam. When cooked in a boiled water at 95 ~ 110 ℃ for less than 2 minutes, the soybean granules are cooked and hardened, so the texture becomes worse, the fishy taste becomes stronger, and the commerciality is lowered. When cooked or cooked in boiling water at 95 ~ 110 ℃ for more than 3 minutes, soybeans become too bitter and lose their texture, loss of nutrients that are weak in heat such as vitamins, and it is difficult to maintain the color of soybean.

2) Preparation of Additives

To prepare the additive to be added in the coagulation step of the tofu manufacturing process, mix the weight ratio of Shrimp: Perilla oil to 1 to 3: 1 to 2, heat and cook at 100 to 150 ° C. for 3 to 4 minutes, and then cool at room temperature.

The weight ratio of shrimp chopped: perilla oil, which is a component of the above additives, is preferably in the range of 1 to 3: 1 to 2, and in the case of shrimp chopped, when the content exceeds the above ratio, the taste of fish in the tofu becomes stronger and the texture It is not preferable because the roughness is poor, and if the content is less than the above ratio, the function of stabilizing the cross-linking formation of soy protein is weakened, so that the structure of the finished tofu is easily broken, and the taste of the tofu is reduced. It is not preferable because it falls.

In the case of perilla oil, the aroma and taste of peculiar oil becomes stronger when it exceeds the above-mentioned ratio content, and it is inferior in commerciality. When it exceeds below the above-mentioned ratio content, it does not remove the fishy fishy smell and the fishy smell of shrimp chopped tofu. It is not preferable because the savory taste is reduced, and the shelf life of tofu is worsened and the merchandise is inferior.

Shrimp salt, a component of the above-mentioned additives, contains 8 kinds of essential amino acids including methionine and lysine, especially taurine, which is a sulfur-containing amino acid, and serves to supplement the sulfur-containing amino acid of tofu. It contains a large amount of polyunsaturated fatty acid and chitosan. These nutrients release LDL-cholesterol accumulated in the human body and increase the healthy HDL-cholesterol. In addition, since the fermentation of shrimp salt produces a large amount of protease, a protease, and a lipase, a lipolytic enzyme, during the fermentation process, these enzymes serve to increase digestive absorption rate when ingesting tofu. The taste is even higher, and the salt in the salted shrimp reduces the amount of water.

Perilla oil, another component of the above additives, contains a large amount of high-quality essential fatty acids such as linolenic acid and oleic acid, thereby preventing blood vessels from aging and lowering blood LDL-cholesterol in the human body, thereby preventing atherosclerosis. If you add perilla oil, the unique aroma removes the fishy sashimi and tofu scent, increases the shelf life of the tofu and doubles the savory taste.

When preparing the above additives, if necessary according to the amount of salt contained in the shrimp salt, sun salt may be added within the range of 20% or less with respect to the amount of shrimp salt added. The sun salt is preferably used domestically, the domestic sun salt contains various minerals such as magnesium chloride, potassium chloride, magnesium sulfate, calcium sulfate, and serves to help intake of magnesium.

Shrimp and perilla, which is a component of the additive, are heated and cooked at 100 to 150 ° C. for 3 to 4 minutes. This process increases the hygiene and shelf life of the tofu by sterilizing the shrimp to be added to the tofu. .

3) tofu containing soybean granule

The manufacturing process of tofu containing soy granules is shown in FIG. 3.

After sorting the beans and washing them with water, the soaked beans are soaked in purified water for 6 to 12 hours. 2 to 3 times the volume of the soaked soybeans is added to the mixer together with the beans and ground. Grinded soybeans are separated into soymilk and sesame by pressing and filtration. The separated soymilk was heated at 90-110 ° C. for 10-30 minutes, and then slowly lowered the soymilk temperature for 15-25 minutes while maintaining 75-85 ° C., and then the soymilk granules described above with respect to 100 parts by weight of the heated soymilk. 2 to 4 parts by weight, 0.5 to 1.5 parts by weight of the prepared additives and 0.1 to 0.2 parts by weight of the brine are added to the soy milk, and the mixture is stirred evenly, and then solidified in the form of soft tofu. The cured soft tofu is poured into a mold and pressed and molded. The molded tofu is immersed in the separated pures upon compression to complete the tofu containing soy granules.

The soy granules are preferably added 2 to 4 parts by weight with respect to 100 parts by weight of soy milk, if the content of the soy granules exceeds 4 parts by weight, the binding strength of the finished tofu tissue is weakened, the elasticity is reduced, it is not easy to break If less than 2 parts by weight, it is not preferable because the savory taste of tofu is reduced.

The addition amount of the above-mentioned perilla oil and shrimp sauce is preferably 0.5 to 1.5 parts by weight based on 100 parts by weight of soy milk, but when it exceeds 1.5 parts by weight, the texture of the tofu is rough, and less than 0.5 parts by weight. It is not preferable because the flavor is poor, the binding force of the tissue is weakened, the shelf life is worsened and the mercury is poor.

It is preferable that the above-mentioned brine is extracted from domestic natural salt, and the amount of addition is preferably 0.1 to 0.2 parts by weight based on 100 parts by weight of soy milk. Since it does not solidify, the yield of tofu falls, which is undesirable.

The pure water soaking the finished tofu may be added soybean water to reduce the bitter taste of the addition of the brine, and to further enhance the savory taste of the tofu. The manufacturing method of the said soybean is as follows. In other words,

After sorting the beans and washing them with water, the soaked beans are soaked in purified water for 6 to 12 hours. Put purified water of 2-3 times the volume of the soybeans soaked and cooked at 90-110 ° C. for 5-10 minutes. The cooked soybeans are taken out and the remaining water is cooled. The dried beans are then rinsed with cold water to remove their shells. The beans left for heating together with the peeled beans are placed in a mixer and ground finely, thereby completing the bean water for dipping the finished tofu. The manufacturing process of the soybean for immersion of the completed tofu is shown by the process A of FIG.

 Hereinafter, the method for preparing tofu containing soy granules will be described in more detail through the following examples, comparative examples and test examples.

However, the following examples are only for illustrating the present invention, and the present invention is not limited to the following examples and may be changed to other embodiments equivalent to substitutions and equivalents without departing from the technical spirit of the present invention. Will be apparent to those of ordinary skill in the art.

Example 1

1) Manufacturing Step of Soybean Granule

After picking frosted (black soybeans) and washing with water, it is called by immersing the washed beans in water for 8 hours. After the soaked soybeans are washed again, the soybeans are peeled and crushed into 40 mesh sizes using a chopper. The ground soybeans are heat treated with steam at 120 ° C. for 1 minute to prepare soybean granules.

2) Preparation Step of Additives

In order to prepare the additive to be added to the coagulation process in the tofu manufacturing process, the weight ratio of shrimp: perilla oil is mixed to 1: 1, heated at 120 ° C. for 3 minutes, and then cooled at room temperature.

3) Tofu manufacturing step containing soy granule

After soybeans are sorted and washed thoroughly with water, the washed beans are soaked in purified water for 8 hours. The soaked beans are ground in a mixer with 2.5 times the volume of soybeans and ground. Crushed soybeans are compressed and filtered to separate soymilk and bean curd. The separated soy milk was heated at 100 ° C. for 20 minutes, and then slowly lowered the soy milk temperature for 20 minutes while maintaining the temperature at 80 ° C., and the soybean milk was composed of 450 g of the above-mentioned soybean milk and 15 g of soybean paste and perilla oil. Add 100 g of additives and 20 g of brine, stir evenly, and coagulate. The cured soft tofu is poured into a mold and pressed and molded. The molded tofu is immersed in the separated pures upon compression to complete the tofu containing soy granules.

Example 2

1) Manufacturing Step of Soybean Granule

After picking frosted (black soybeans) and washing with water, it is called by immersing the washed beans in water for 8 hours. After the soaked soybeans are washed again, the soybeans are peeled and crushed into 40 mesh sizes using a chopper. The ground soybeans are heat treated with steam at 120 ° C. for 1 minute to prepare soybean granules.

2) Preparation Step of Additives

In order to prepare the additive to be added to the coagulation process in the tofu manufacturing process, the weight ratio of shrimp: perilla oil is mixed to 1: 1, heated at 120 ° C. for 3 minutes, and then cooled at room temperature.

3) Manufacturing step of soybean water

After the beans are sorted and washed thoroughly with water, the washed beans are soaked in purified water for 8 hours. Put the purified water 2.5 times the volume of the soaked soybeans and cook for 7 minutes by heating to 90 ~ 110 ℃. The cooked soybeans are taken out and the remaining water is cooled. The dried beans are then rinsed with cold water to remove their shells. The beans left for heating together with the peeled beans are placed in a mixer and ground finely, thereby completing the bean water for dipping the finished tofu.

4) Tofu manufacturing step containing soy granules

After soybeans are sorted and washed thoroughly with water, the washed beans are soaked in purified water for 8 hours. The soaked beans are ground in a mixer with 2.5 times the volume of soybeans and ground. Crushed soybeans are compressed and filtered to separate soymilk and bean curd. The separated soy milk was heated at 100 ° C. for 20 minutes, and then slowly lowered the soy milk temperature for 20 minutes while maintaining the temperature at 80 ° C., and the soybean milk was composed of 450 g of the above-mentioned soybean milk and 15 g of soybean paste and perilla oil. Add 100 g of additives and 20 g of brine, stir evenly, and coagulate. The cured soft tofu is poured into a mold and pressed and molded. The molded tofu is immersed in a mixture in which the ratio of the separated pure water and the prepared soybeans is 1: 1 when squeezed to complete the bean curd.

Example 3

1) Manufacturing Step of Soybean Granule

The frost is sorted and put in a grinder and crushed to a size of 100 mesh, and then the shell of the crushed beans is removed using a fan. Peeled ground beans are soaked in water for 5 hours. The soybeans are soaked in steam at 100-150 ° C. for 1 minute to produce soybean granules.

2) tofu containing soybean granules

Soybeans are sorted and washed with water, and then soaked in purified water for 8 hours. Add 2.5 times purified water of soybeans and soybeans together into a mixer and crush. Crushed soybeans are compressed and filtered to separate soymilk and bean curd. The separated soy milk was heated at 100 ° C. for 20 minutes, and then slowly lowered the soy milk temperature for 20 minutes while maintaining the temperature of 80 ° C., and then evenly added 450 g of soy granules and 20 g of soybean based on 15 kg of heated soy milk weight. Stir and solidify. The solidified tofu is poured into the mold and pressed and molded. Molded tofu is completed by immersing in separated pure water during pressing.

Example 4

1) Manufacturing Step of Soybean Granule

The frost is sorted and put in a grinder and crushed to a size of 100 mesh, and then the shell of the crushed beans is removed using a fan. Peeled ground soybeans, soaked in water for € 5 hours. The soybeans are soaked in steam at 100-150 ° C. for 1 minute to produce soybean granules.

2) Manufacturing step of soybean water

After the beans are sorted and washed thoroughly with water, the washed beans are soaked in purified water for 8 hours. Put the purified water 2.5 times the volume of the soaked soybeans and cook for 7 minutes by heating to 90 ~ 110 ℃. The cooked soybeans are taken out and the remaining water is cooled. The dried beans are then rinsed with cold water to remove their shells. The beans left for heating together with the peeled beans are placed in a mixer and ground finely, thereby completing the bean water for dipping the finished tofu.

3) Tofu manufacturing step containing soybean granule

Soybeans are sorted and washed with water, and then soaked in purified water for 8 hours. Add 2.5 times purified water of soybeans and soybeans together into a mixer and crush. Crushed soybeans are compressed and filtered to separate soymilk and bean curd. The separated soy milk was heated at 100 ° C. for 20 minutes, and then slowly lowered the soy milk temperature for 20 minutes while maintaining the temperature of 80 ° C., and then evenly added 450 g of soy granules and 20 g of soybean based on 15 kg of heated soy milk weight. Stir and solidify. The solidified tofu is poured into the mold and pressed and molded. The molded tofu is immersed in a mixture in which the ratio of the separated pure water and the prepared soybeans is 1: 1 when squeezed, thereby completing the bean curd-containing tofu.

[Test Example]

1) Preference Check

In order to evaluate the taste, color, texture, texture, overall palatability of tofu containing soy granules prepared by the method described in Examples 1, 2, 3, and 4 above, The investigation was carried out and shown in [Table 1], and the evaluation method was evaluated by a five-point scale method, and then the average value was shown.

Investigation of soybean curd containing soy granules division flavor Color Organization Texture Overall preference Example 1 4.60 4.20 3.90 4.35 4.15 Example 2 4.75 4.30 3.95 4.40 4.35 Example 3 4.10 4.10 3.00 4.00 3.80 Example 4 4.15 4.20 3.15 4.05 3.95

(5: Very Good, 4: Good, 3: Normal, 2: Not good, 1: Not very good)

As a result, the soybean granule heads prepared by Examples 1, 2, 3, and 4 were able to visually confirm the green-green granules of frost, and both of the above examples showed high preference for color.

On the other hand, tofu taste, texture, texture and overall taste in the tofu of Example 1 and Example 2 added shrimp oil mixed with perilla oil to soybean granules than tofu of Example 3 and Example 4 added only soybean granules Remarkably high preference was found.

In particular, the degree of acceptability of tofu is markedly higher in Examples 2 and 4 in which the finished tofu is immersed in a mixture of pure water and soybeans than Examples 1 and 3 in which the finished tofu is soaked in pure water. appear.

According to the results of the palatability test, the tofu containing soybean granules of Example 2 in which tofu prepared by adding shrimp oil mixed with perilla oil to soybean granules was immersed in a mixture of pure water and soybean was found to have the highest palatability.

2) Distribution of Soybean Granules

The distribution of the soybean granules containing the soy granules prepared by the method shown in Examples 1, 2, 3, and 4 was examined, and the results are shown in Table 2. To examine the distribution of soybean granules, the finished tofu was cut vertically twice, divided into upper and lower centers around the center of the cut surface, and then the average number of bean granules observed at the top and bottom of the cut surface was shown. .

Distribution of Soybean Granules division  Example 1 Example 2 Example 3 Example 4 Number of Bean Granules Prize Ha Prize Ha Prize Ha Prize Ha 4.0 10.0 4.0 8.0 6.0 7.0 5.0 6.0

As a result, in the case of tofu prepared by Examples 3 and 4, the number of soy granules observed at the bottom of the head cut surface was about 2 to 2.5 times higher than the number of soy granules observed at the top of the head cut surface. Soybean granules were not evenly distributed and sink to the bottom, indicating poor distribution.

On the other hand, in the case of the tofu prepared by Examples 1 and 2, the number of soy granules observed at the top and bottom of the head cutting surface did not show a significant difference compared to the tofu of the comparative example, so that the distribution state of the soy granules was It was found to be good compared to tofu.

1 is a manufacturing process diagram of the bio-extraction method and heat extraction method.

2 is a manufacturing process of the soybean granules.

3 is a manufacturing process of the bean curd containing tofu.

Claims (5)

A first step of preparing the soy granules, A second step of preparing an additive in which shrimp salt and perilla oil are mixed; A third step of sorting the beans and washing them with water, The fourth step called by immersing the washed beans in purified water for 6-12 hours, A fifth step of grinding the soaked beans in a mixer with 2-3 times the volume of soybeans and grinding them; A sixth step of separating the ground soybean water into soy milk and sebum; A seventh step of heating the separated soymilk at 90-110 ° C. for 10-30 minutes, Eighth step of steaming the heated tofu slowly soaked soymilk temperature to 75 ~ 85 ℃ 15-20 minutes, The ninth step of coagulation by adding the soymilk prepared in the first step and the additive and the brine prepared in the second step to the soymilk of the ninth step, A tenth step of manufacturing the tofu by pressing and molding the solidified tofu and Tofu manufacturing method containing soy granules comprising the eleventh step of immersing the prepared tofu in the pure water separated during pressing and molding. The method of claim 1, The first step described above, Washing step of selecting and washing the beans with water, Immersion step called by immersing the washed beans in purified water for 6-12 hours, Re-washing step of washing the soybeans again with water, Peeling step to remove the shell of the re-washed beans, Chopping the peeled beans to 25 ~ 80 mesh size chopping step and The minced beans are heated by steam at 100-150 ° C. for 0.5-2 minutes or in boiling water at 95-110 ° C. for 2 to 3 minutes, or a heating step for ripening. or, Grinding step of sorting the beans and grinding them into 80 ~ 150 mesh, Peeling step of removing the shell of the crushed beans using the wind, The soaking step called by immersing the crushed peeled beans in purified water for 5-8 hours, The soybean soaked soybeans containing soybean granules comprising a heating step of ripening by heating for 2 to 3 minutes in boiling water of 0.5 to 2 minutes or 95 to 110 ℃ with steam at 100 ~ 150 ℃ Way. The method of claim 1, The weight ratio of shrimp chopped: perilla oil used in the preparation of the additive of the second step is 1 to 3: 1, 2, and tofu production method containing soy granules, characterized in that cooked by heating for 3 to 4 minutes at 100 ~ 150 ℃ . The method of claim 1, The content of the soybean granules, the additives and the brine added in the ninth step is 2 to 4 parts by weight of the soybean granules, 0.5 to 1.5 parts by weight of the prepared additives and 0.1 to 0.2 parts by weight of the brine based on 100 parts by weight of soymilk. Tofu containing a soybean granules characterized in that. The method of claim 1, Soybean water may be added to the pure water of the eleventh step, and the manufacturing method of the soybean water may include Washing step of selecting and washing the beans with water, Soaking step called soaked soybeans in purified water for 6-12 hours, Put the soybean and soybeans 2 to 3 times the volume of purified water and heating step to ripen by heating to 90 ~ 110 ℃ 5-10 minutes, Separation step of separating the heated beans and water by heating, Rinsing step of rinsing the cooked beans in cold water, Peeling step to remove the shell of the rinsed beans, Mixing the peeled soybeans with the water separated in the separation step to put in a mixer and grinding the soybean granules containing a soybean granules characterized in that it comprises a grinding step.

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