KR101092714B1 - Manufacturing method of tofu confectionery - Google Patents

Abstract

PURPOSE: A producing method of bean curd snack is provided to prevent the oily taste of the snack, and to improve the mastication and eating feeling of the snack. CONSTITUTION: A producing method of bean curd snack comprises the following steps: dehydrating bean curd using a sieve; mixing 50wt% of dehydrating bean curd, 25wt% of eggs, 25wt% of sugar, and 2.5wt% of salt, and grinding the mixture with a mixer for liquefying; adding 15wt% of olive oil, 100wt% of flour, and 4wt% of black sesame seeds into the liquefied bean curd mixture to make dough; aging the dough at room temperature for 1 hour; firstly rolling the dough into the thickness of 5mm; low temperature aging the rolled dough in a freezer for 1 hour; secondly rolling the aged dough into the thickness of 1mm; pulling the rolled dough with hands; coating the pulled dough with the olive oil; and cutting the dough before baking in an oven at 165 deg C for 15 minutes.

Description

Manufacturing method of tofu confectionery {Manufacturing method of tofu confectionery}

The present invention relates to a tofu confectionery manufacturing method, and more specifically, using only our wheat and natural ingredients, the flavor of the raw material is alive, crispy but not feel good chewing feeling and rich in nutrients, everyone It relates to a method of manufacturing tofu sweets to enjoy with.

In general, a light meal that can be taken between meals is called a snack.

Snacks play an important role in not only replenishing scarce nutrients, but also providing mental enjoyment.

Foods that are suitable for snacking should be favorites that are rich in nutrition, taste, and smell.

Confectionery is a representative snack food that is mass produced by food companies and consumed in large quantities through huge advertisements.

That is, the conventional confectionery has a problem in that the raw materials are imported from various countries for mass production and cost reduction, and the flavors of the raw materials cannot be enjoyed by mixing them.

In addition, in order to make a crispy chewy feeling fried in the oil, there is a problem that the texture of the oil falls on the hands or feel when ingested.

In addition, conventional sweets have problems such as loss of appetite, indigestion, and tooth decay by using food additives such as sweeteners, chemical seasonings, colorants, antioxidants, spices, etc. to give taste and aroma.

The present invention has been made in order to solve the above-mentioned problems, to provide a method for manufacturing tofu confectionery with a live flavor of raw materials using only our wheat and natural materials.

In addition, the present invention is to provide a tofu confectionery manufacturing method excellent in crisp but not feel crispy and texture.

In another aspect, the present invention is to provide a tofu confectionery manufacturing method that can be enjoyed by all ages and ages because of the rich nutrients and excellent digestibility by using natural materials.

The present invention, in order to achieve the above object, the dehydration process of dehydrating by holding the tofu in the dough to have a viscosity when kneading, and the dehydrated tofu, eggs, sugar, salt mixed in a preset ratio to liquefy by blending , Mixing the liquefied tofu mixture with olive oil, flour and black sesame seeds at a preset ratio to make a dough, a natural ripening process for aging the dough at room temperature for 1 hour, and a natural ripening dough 5 The first rolling process to push out the thickness to ㎜ thickness, the low temperature aging process to ripen the first rolled dough in -18 ~ -20 ℃ freezer for 1 hour, and the second to push the low temperature matured dough to 1mm thickness It consists of a rolling process, an irregular molding process in which the second rolled dough is pulled up by hand, and an olive oil is applied to the irregularly molded dough, cut into a certain size, and baked in an oven. It shall be.

When the flour weight to 100 in the kneading process;

50 weight of tofu, 25 weight of eggs, 25 weight of sugar, 2.5 weight of salt are mixed and liquefied with a blender. Then, 15 weight of olive oil and 100 weight of flour are kneaded, and 4 weight of black sesame is added to complete the dough. It features.

The baking process is characterized in that the hot air blowing to bake for 15 minutes at 165 ℃ conditions.

According to the present invention, by using carefully selected wheat and natural ingredients without additional food additives, there is an effect that can save the flavor of the raw materials.

In addition, according to the present invention, the thickness of the irregular shape is not uniform and not only has a good chewing feeling, but also can be baked with hot air to enjoy a light taste, and the texture is very excellent.

And the present invention is not only rich in nutrients by the use of natural materials and excellent digestive power has the effect that anyone can enjoy easily.

Hereinafter will be described in detail a preferred embodiment of the tofu sweets manufacturing method according to the present invention.

The present invention uses flour made by using our wheat, tofu made by our beans, domestic eggs, and the like as main ingredients.

First, the tofu confectionery manufacturing method according to the present invention is a dough process of mixing the flour, tofu, eggs, sugar, olive oil, salt, black sesame seeds at a predetermined ratio, and making the dough at room temperature for 1 hour. Natural ripening process, the first rolling process to push the matured dough to 5mm thickness, the low temperature aging process to mature the first rolled dough in -18 ~ -20 ℃ freezer for 1 hour, and low temperature 2nd rolling process to push the matured dough to 1mm thickness, 2nd rolling process to pull up the 2nd rolling dough by hand, and to apply olive oil to the 3rd dough and cut it to a certain size The process takes place.

In the above technical configuration, the mixing ratio of the dough is 100 tow, 50 weight of tofu, 25 weight of eggs, 25 weight of sugar, 2.5 weight of salt, 15 weight of olive oil, 4 weight of black sesame seeds.

The dough process is to make 50 tofu, 25 eggs, 25 weight sugar and 2.5 weight salt into a blender and liquefy.

This is to ensure that the sugar and salt liver is properly soaked in the tofu without being lumped when kneading the (fresh) tofu finely.

Next, 15 weight of olive oil and 100 weight of flour are kneaded into the liquefied tofu mixture, and 4 weight of black sesame seeds is added to the end of the dough to complete the dough.

Here, the tofu dehydrates a portion of the moisture to prevent the tearing in the rolling process of pushing the dough thinly to make it viscous.

Preferably dehydrated for 1 hour to support the moisture content of the tofu to adjust.

In addition, the amount of olive oil may be adjusted to have a suitable viscosity to roll the dough during kneading.

Eggs are nutrient-rich eggs that use both whites and yolks.

In addition, by adding black sesame seeds at the end of the dough, moisture is prevented from penetrating the black sesame seeds, and irregular patterns can be formed by the black sesame seeds.

Next, spontaneous fermentation takes place at room temperature for about 1 hour, which reduces the shrinkage of the dough by forming bonds and micropores between the materials, and makes the dough soft and flexible.

In the first rolling process, the matured dough is pushed to a thickness of 5 mm using a straw or roller, which uniforms the pores generated in the dough and makes the dough even.

Next, the low-temperature aging process is aged for 1 hour in the first rolled dough in -18 ~ -20 ℃ freezer, which allows the gluten produced during the kneading to recombine to make the dough elasticity and facilitate the second rolling To do this.

In the secondary rolling process, the low-temperature matured dough is pushed to a thickness of 1 mm by using a straw or a roller again, in order to uniformly bake and crispy the dough state as described above.

Next, the irregular forming process is stretched by pulling the second rolled dough by hand, which prevents the kneaded dough from being shrunk by its elastic force and thickened again by pushing it to a thickness of 1 mm and partially reducing the thickness of the dough. This is to improve chewing chew when baked differently below mm.

Subsequently, the dough is cut into a size suitable for ingestion, and then olive oil is applied to the upper surface of the dough using a brush and baked in an oven.

Baking in the oven is heated for 15 minutes at 165 ℃ using hot air, which heat is transferred through the air to cook the dough evenly, and does not use oil to give a light taste do.

The above description is not limited to the present invention as an embodiment of the present invention, it can be variously carried out within the scope of the technical idea described in the claims of the present invention.

Claims (3)

Dehydration process to dehydrate the tofu to stick to the viscous when kneading,
Kneading process of mixing the dehydrated tofu, eggs, sugar, salt in a predetermined ratio to grind with a blender to liquefy, and mixing the liquefied tofu mixture with olive oil, flour, black sesame seeds at a predetermined ratio to make a dough and,
Natural ripening process of aging the dough at room temperature for 1 hour,
A first rolling process of spreading the naturally matured dough to a thickness of 5 mm;
A low temperature aging process of aging the first rolled dough in -18 ~ -20 ℃ freezer for 1 hour,
A secondary rolling process of spreading the low-temperature matured dough to a thickness of 1 mm;
An irregular molding process of pulling the second rolled dough by hand and increasing
Tofu confectionery manufacturing method characterized in that the process of baking in the oven by applying olive oil to the irregular molded dough and cut to a predetermined size. The method of claim 1,
When the flour weight to 100 in the kneading process;
50 weight of tofu, 25 weight of eggs, 25 weight of sugar, 2.5 weight of salt are mixed and liquefied with a blender. Then, 15 weight of olive oil and 100 weight of flour are kneaded, and 4 weight of black sesame is added to complete the dough. Tofu confectionery manufacturing method characterized in that. The method of claim 1,
The baking process is a tofu confectionery manufacturing method, characterized in that the baking for 15 minutes under the conditions of 165 ℃ blowing hot air.