KR101039582B1 - Manufacturing method of tofu laying machine - Google Patents

Abstract

The present invention relates to a method for preparing tofu laying machine and tofu laying machine according to the manufacturing method, and more specifically, a method for manufacturing tofu laying machine, characterized in that the mixed tofu and dried rice flour in a weight ratio of 1: 1 to 2 and It relates to a tofu laying machine by the production method. The tofu laying machine manufacturing method of the present invention is very simple to prepare the material compared to the manufacturing method of the rice cake including the traditional snow-white rice machine because it is prepared by pulverizing the tofu, which is readily available on the market, without removing water and mixed with dry rice flour. The tofu laying machine produced by the manufacturing method is very superior to the snow white or non-sealing machine in nutritional properties and physical properties. In particular, the tofu snow machine according to the present invention is not sticky and light compared to snow white or non-snow snow machine, and the taste of the tofu is mixed with rice flour and has a delicious taste and a soft taste, so it has excellent taste and excellent nutrition and taste. The preparation and preparation of the recipe is simple, so anyone can make it anytime, anywhere.

Tofu, Seolgi, Manufacturing Method

Description

Method for preparing bean curd {Method for preparing bean-curd solgi}

The present invention relates to a method for preparing a tofu laying machine and a tofu laying machine by the manufacturing method thereof, and more specifically, a method for manufacturing a tofu laying machine, characterized in that mixing the ground tofu and rice flour in a weight ratio of 1: 1 to 2 and It relates to a tofu laying machine by the manufacturing method.

Tteok is one of the traditional foods traditionally enjoyed in Korea. Traditional Korean rice cakes can be broadly classified into white rice cakes such as Baekseolgi, red bean shiru-teok, rice cakes beaten with slices or slices, rice cakes made with songpyeon or dumplings, and rice cakes supported by azaleas and rice cakes. Lately, rice cakes are becoming more popular in recent years, replacing some of the Western bread's consumption as a substitute for simple meals. In particular, modern people are paying much attention to our traditional food, and the tendency to think about health first in the choice of food or drink to eat is increasing. In particular, there is a growing interest in rice cakes as a meal replacement and healthy food.

  However, most rice cakes require a lot of time and effort because they need to be washed and soaked in rice, glutinous rice, or sorghum, depending on the type, and soaked in water. It is not difficult for them to make and eat rice cake in the conventional way.

In particular, rice cake called sulgi is a rice cake that is steamed in shiru by seasoning rice powder with salt or sugar and giving proper moisture so that the seaweed rises smoothly and luxuriously. The method of manufacturing is relatively simple compared to other rice cakes. Rice has been evaluated as poor in nutrition because it lacks many nutrients.

Therefore, the present inventors conducted a study on the rice cake which can be produced in a nutritionally excellent and simple method, when the tofu and rice powder is prepared by mixing tofu and rice flour in a certain ratio, compared to the conventional snow white or non-snow machine, The present invention was completed by finding out that the degree of preference was good.

Therefore, an object of the present invention is to provide a method for producing a tofu laying machine, characterized in that the mixed tofu and rice flour in a weight ratio of 1: 1 to 2.

Still another object of the present invention is to provide a tofu laying machine prepared by the above method.

In order to solve the above problems, the present invention provides a manufacturing method of the tofu laying machine, characterized in that the mixed tofu and rice flour in a weight ratio of 1: 1 to 2.

In another aspect, the present invention provides a tofu laying machine prepared by the above production method.

Hereinafter, the present invention will be described in more detail.

Tofu laying machine production method of the present invention is characterized in that the mixed tofu and rice flour in a weight ratio of 1: 1 to 2.

The rice flour is not limited to this, if the rice flour commonly used in the manufacture of rice cake, preferably refers to dry rice flour. The dried rice flour not only has a low moisture but also has a soft taste and a low stickiness, so that the dried rice flour is not commonly used to prepare traditional rice cakes. However, using tofu can compensate for its shortcomings in terms of taste and nutrition. In the case of wet rice flour milled in a mill, you can dry it in a well-ventilated shady place to reduce moisture and use it in the same way. The dry rice powder is advantageously available on the market, easy to store and easy to use as there is little change. Most preferably, the rice flour refers to non-glutinous rice flour or glutinous rice flour, but is not limited thereto, and when mixing non-glutinous rice flour and glutinous rice flour, it is preferable to mix in a ratio of 2 to 5: 1.

Specifically, the method for preparing tofu laying machine of the present invention prepares the tofu laying machine composition by mixing crushed tofu and rice flour in a weight ratio of 1: 1 to 2 and additionally administering salt and sugar to mix again, and then at 100 ° C 30 Steaming for minutes and steaming for 5 minutes at 95 ℃ refers to the preparation of tofu laying machine. At this time, the dosage of salt and sugar can be easily determined by those skilled in the art according to taste.

The mixing ratio of the tofu and rice flour is a numerical value determined by the present inventors in consideration of the nutritional ingredients, physical properties and preference of the tofu laying machine prepared by the present invention, when the rice powder is mixed more than the above numerical range, When the tofu is mixed in more than the numerical range, it becomes a juicy dough state, so it is not possible to feel the unique taste of Sulgi, and it is preferable to mix the tofu and rice flour in the numerical range in a weight ratio of 1: 1 to 2, but The mixing ratio of tofu and rice flour is most preferably 1: 1.20.

In addition, the manufacturing method of the tofu laying machine of the present invention is very simple compared to the manufacturing method of the rice cake including the traditional snow-white rice machine because it is pulverized and used as it is without removing water, which is easily available on the market, and is manufactured by the manufacturing method. Tofu Snow is nutritionally superior to Snow White.

In an embodiment of the present invention, 860g (43.20% by weight) of commercially available tofu is pulverized and 800 g (40.20% by weight) of dried non-glutinous rice, 200g (10.10% by weight) of dried glutinous rice, 9g (0.50% by weight) of salt ) And sugar 120g (6.00% by weight) was mixed to prepare a tofu laying composition and using the Heller far infrared stove (EMF 4TC = 1 to 9 temperature control switch) to 9 steps the highest temperature control to 100 ℃ Steamed in a stainless steel steamer and heated to a five-step temperature (95 ℃) for 5 minutes Tofu laying machine was prepared (see <Example 1>).

Meanwhile, the tofu laying machine may be prepared by further adding and mixing any one selected from the group consisting of soybeans, nuts, and fruits and vegetables to the tofu and rice flour. The beans, nuts, and fruits and vegetables may be used without limitation as long as they are suitable for mixing in snowy season, and may be mixed in a dry or raw state. In addition, the addition amount can be easily determined by a person skilled in the art according to preference. Specifically, but not necessarily limited to the bean is any one selected from the group consisting of black beans, red beans, eastern, peas and kidney beans, the nut is any one selected from the group consisting of chestnuts, ginkgo and walnuts, the fruit vegetables are sweet persimmon , Sweet pumpkin, mugwort, squid, raisins, pineapple, citron and bananas. Preferably the bean, nut or fruit vegetables may be mixed 0.1 to 10% by weight based on the total weight of the tofu laying machine.

In addition, the tofu laying machine of the present invention is characterized in that it is manufactured by the manufacturing method.

The tofu laying machine of the present invention is prepared by mixing tofu and rice flour in a weight ratio of 1: 1 to 2, but the total calories are relatively low compared to the snow white or non-sulfur machine prepared by a conventional method, but a large amount of dietary fiber, calcium and iron. It is nutritionally superior and can be used as a meal replacement or diet food (see <Comparative Example 1>). In addition, the tofu laying machine of the present invention has a good taste, aroma and texture, excellent sweetness, chewy and moist compared to a snow white or non-sealing machine. See Comparative Example 3)

In particular, the simplicity is the advantage of using materials that are easily available in foreign food stores in accordance with the global era.

The method of manufacturing tofu laying machine of the present invention is very simple compared to the manufacturing method of the rice cake including the traditional snow-white rice machine because it is pulverized and used as it is without removing water. In terms of nutritional properties and physical properties, it is very superior to snow white or non-snow snow. In particular, the tofu snowing machine according to the present invention is not sticky and light as compared to the existing snow-white snow or non-snowing machine, and the taste of the tofu goes well with rice flour, and it has excellent taste and soft taste . In particular, the simplicity is the advantage of using materials that are easily available in foreign food stores in accordance with the global era.

Hereinafter, the present invention will be described in detail by way of examples.

However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

< Example  1>

According to the present invention Tofu  Produce

860 g (43.20 wt%) of conventional tofu sold on the market is ground and filtered using a sieve, followed by 800 g (40.20 wt%) of dried rice flour, 200 g (10.10 wt%) of dried glutinous rice powder and 9 g (0.50 wt. %) Was mixed and again filtered through a sieve, and then 120 g (6.00 wt%) of sugar was mixed to prepare a tofu laying composition.

The tofu laying composition prepared as described above was steamed in a stainless steel steamer boiling at 100 ° C. using the Heller far-infrared stove (EMF 4TC = 1 to 9 temperature control switch) with the 9th highest temperature control. Adjusted to the temperature of the stage (95 ℃), and steamed for 5 minutes Tofu laying machine was prepared.

Comparative Example 1

Manufacture of Snow White

1860 g (93.50 wt%) of dried non-rice flour, 9 g (0.50 wt%) of salt and 120 g (6.00 wt%) of sugar were mixed to prepare a snow white powder in the same manner as in <Example 1>.

Comparative Example 2

Manufacture of non-snow machines

Non-sulfur machine was prepared in the same manner as in <Example 1> by mixing 1823g (91.70% by weight) of dried non-glutinous rice, 37.2g (1.88%) of bean curd, 9g (0.50% by weight) of salt and 120g (6.00% by weight) of sugar. It was.

< Experimental Example  1>

According to the present invention With tofu  Snow White or In the off-season  Comparison of Nutrition Facts

100 g of the tofu snow powder prepared in <Example 1> and the snow snow powder or non-snow powder produced in <Comparative Example> were taken, respectively, and the nutritional ingredients contained therein were analyzed and the results are shown in Table 1 below.

As shown in Table 1, the tofu laying machine according to the present invention is nutritionally superior and busy because it contains calcium and iron which are relatively low in total calories, but not present in the snow white or non-snow group, compared to the snow white or non-snow group. It is considered that it can be used as a diet food because it has higher dietary fiber content than sulgi. In addition, the tofu laying machine according to the present invention has a smaller content of carbohydrates relative to the volume of the rice cake than the conventional snow white or non-sealing machine, and the soft soy protein contained in the tofu is slower to aging than the carbohydrates of rice, and the soybean-specific odor does not occur. There is an advantage that there is no reaction.

< Experimental Example  2>

According to the present invention With tofu  Comparison of Properties of Snow White

Comparative analysis of physical properties by taking 100 g of tofu snow prepared in <Example 1> and 100 g of snow snow prepared in <Comparative Example> (Park Ji-yang et al., Korean J. Food Preserv . , 13, 174-179) and the results are shown in FIG. 1.

As shown in FIG. 1, the physical properties of the conventional snow white group have a high carbohydrate content, and thus, the tissue is densely formed to show a high load (MaxG (g)), whereas the physical properties of the tofu group have a relatively high content of tofu protein as a whole. The physical density of the low load (MaxG (g)) is shown, and as a result, it can be seen that the soft palatability characteristic of the head laying machine can be exhibited. In the case of snow products, if the elasticity value is too high, the snow product may not have a unique taste. In addition, in the case of tofu snow, the elasticity value is lower than that of the conventional snow snow, and it is expected that the inherent elasticity of the snow snow is lower than the conventional snow snow.

< Experimental Example  3>

According to the present invention With tofu  Snow White or Non-snowy  Survey sign

Nine-point scale method for 35 housewives monitors (monitor selected through a professional panel test) for the sensory test of the tofu laying machine manufactured in <Example 1> and the snow-white or non-snowmaking machine manufactured in <Comparative Example> Was used. In the same condition, the control group (white snow or tofu snowing machine) except for tofu raw materials was prepared and measured, and all three samples were cut into 5 × 5 × 2 cm sizes and placed in a disposable dish and presented with bottled water. Table 2 shows the results of examining the preference as described above.

Comparison of preference between tofu snow and snow white or non-snow snow according to the present invention Taste, Flavor Organization Sue sweetness Chewy stiffness Moist Stubbornness Already Snow White 4.5c 4.0b 3.9b 3.5c 3.1c 5.8a 2.9b 6.5a 3.4a Busy 4.0 4.2 4.1 3.3 2.9 6.0 3.5 6.8 3.6 Tofu Laying Machine 6.4b 6.4a 5.6a 4.9b 5.7b 4.7b 6.0a 3.8b 2.6b

(There was a statistically significant difference at the level of 99.9%, p <0.001)

As shown in Table 2, the tofu laying machine prepared according to the present invention was excellent in taste, aroma, and texture compared to a snow white or non-sulfur group, and had a very high preference. In addition, the tofu snow making machine prepared by the present invention is more susceptible to sweeter, sweet taste, chewy and moist than snow white or non-ice snow, while it is thought that it will gain great popularity to the consumer if it is manufactured and sold industrially because it is not hard or rugged.

< Manufacturing example  1>

Beans, raw chestnuts, sweet persimmons, Sweet pumpkin  Backed Tofu  Produce

Hela far-infrared stove (EMF 4TC = 1 to 9) by mixing soybeans, raw chestnuts, sweet persimmons, and sweet pumpkins cut to a predetermined size in the tofu laying composition prepared in <Example 1> at 5% by weight based on the total weight of the tofu laying machine Temperature control switch of 9) using the highest temperature control in 9 stages and steamed in a stainless steel steamer boiling at 100 ℃, and then adjusted to 5 stages of temperature (95 ℃) for 5 minutes with steam, soybeans, raw chestnuts and sweet persimmons. Tofu laying machine containing, sweet pumpkin and the like was prepared.

1 is a graph showing the results of comparing and analyzing the physical properties of tofu snow and snow white snow produced by the present invention.

Claims (5)

1) crushing the rice as it is dry without being called water to prepare a dry rice flour; 2) mixing the dried rice powder prepared in step 1) at a weight ratio of 1 to 2: 1 to crushed tofu to make a tofu laying composition; And 3) A method for preparing tofu laying machine comprising the step of steaming the composition without adding water to the tofu laying machine composition prepared in step 2). 2. The method of claim 1, wherein the rice flour is non-glutinous rice flour or glutinous rice flour. The method of claim 1, wherein the tofu and rice flour is added to any one selected from the group consisting of soybeans, nuts and fruits and vegetables, and mixed. According to claim 3, wherein the legumes are any one selected from the group consisting of black beans, red beans, eastern, peas and kidney beans, the nut is any one selected from the group consisting of chestnuts, ginkgo and walnuts, the fruit vegetable is sweet persimmon, sweet pumpkin , Mugwort, smelter, raisins, pineapple, yuzu and bananas, any one selected from the group consisting of tofu laying machine. Tofu laying machine produced by the manufacturing method of claim 1.

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