KR101186206B1 - Tofu and method for preparing thereof - Google Patents

Abstract

The present invention relates to a tofu and a method of manufacturing the same, which are designed to satisfy various tastes of consumers while promoting health of the user. This tofu manufacturing method is soaking 55-80% by weight of beans in water for 8 to 12 hours, and soaking process for 20-45% by weight of barley or a mixture of barley and rice in water for 2 to 3 hours; A grinding step of grinding the soybeans and barley or a mixture of barley and rice by putting them into a grinder; A mixing step of mixing the crushed soybeans and barley or a mixture of barley and rice by adding an antifoaming agent and water to suppress the foam evenly; Filtration and boiling step of passing the mixed material through a filter to filter the sebum and boiling the remaining soy milk by applying heat at 80-99 ° C .; A coagulation step of adding magnesium chloride, a coagulant, to the heated soy milk, and coagulating the mixture with a sun salt and water; A crushing process for crushing the coagulum to a size of about 2-3cm in diameter; After the crushed product is poured on the tofu plate and the pressing step using a compression machine.

Description

Tofu and its manufacturing method {TOFU AND METHOD FOR PREPARING THEREOF}

The present invention relates to tofu. More specifically, the present invention relates to a tofu prepared by mixing barley or rice and a method of manufacturing the same.

Tofu is generally made from soybeans. Traditional tofu production method involves soaking soybeans in water and grinding the soybeans with a millstone or mixer to filter the residues, boiling the filtered soy milk, and adding the appropriate amount of water to the boiled soy milk. Tofu is produced.

And, the tofu produced through the above process is divided into commercial tofu, soft tofu, normal tofu, etc., according to the degree of solidification. The consumer can prepare various foods using tofu in a desired state.

On the other hand, efforts have recently been made to diversify the flavor and aroma of tofu. Tofu is not only made from pure soybeans, but various additives that fit the tastes of consumers are added to give consumers more choice.

By the way, when the tofu is prepared by adding an additive in addition to the bean, it may give a sense of rejection to the consumer due to the smell of the additive. In addition, in recent years, consumers are increasingly interested in health, but it is difficult to find a matching tofu.

Thus, tofu and the manufacturing method of the tofu to meet the various preferences of the consumer while promoting the health of the user is provided.

To this end, the tofu manufacturing method is soaking 55-80% by weight of soybeans in water for 8 to 12 hours, and 20-45% by weight of barley or a mixture of barley and rice in water for 2-3 hours. ; A grinding process of putting a mixture of soybeans and barley or a mixture of soybeans and barley and rice into a grinder; A mixing step of mixing the crushed soybeans and barley or a mixture of soybeans and barley and rice by adding an antifoaming agent and water to suppress the foam evenly; Filtration and boiling step of passing the mixed material through a filter to filter the sebum and boiling the remaining soy milk by applying heat at 80-99 ° C .; A coagulation step of adding magnesium chloride, a coagulant, to the heated soy milk, and coagulating the mixture with a sun salt and water; A crushing process for crushing the coagulum to a size of about 2-3cm in diameter; It may include a pressing process for pressing the crushed object to the tofu plate and then using a pressing machine.

This tofu manufacturing method is soaking soybeans in water for 8 to 12 hours; A grinding step of grinding the soybeans into a grinder; A mixing step of mixing the crushed soybeans evenly by adding an antifoaming agent and water; Filtration and boiling step of passing the mixed material through a filter to filter the sebum and boiling the remaining soy milk by applying heat at 80-99 ° C .; A coagulation step of adding magnesium chloride, a coagulant, to the heated soy milk, and coagulating the mixture with a sun salt and water; A crushing process for crushing the coagulum to a size of about 2-3cm in diameter; After crushing the crushed product to the tofu plate using a compressing step, the filtration and boiling process or any one of the coagulation process or crushing step may include a step of adding a barley or a mixture of barley and rice.

Barley or a mixture of barley and rice may be ground and powdered.

Barley or a mixture of barley and rice may be a concentrate.

In the coagulation process, the amount of magnesium chloride is added as 0.85% to 1.34% of the total weight of the mixture of soybeans and barley or the mixture of soybeans and barley and rice, and the amount of sun salt is added to the mixture of soybeans and barley or soybeans and barley and rice. It may be added at 0.15% to 0.46% of the total weight of the mixture.

The input amount of the barley or the mixture of barley and rice may be 25% to 35% of the weight of the beans.

According to the present invention as described above, the health of the consumer can be promoted through tofu containing barley or a mixture of barley and rice.

In addition, it is possible to satisfy various tastes of consumers by manufacturing a higher quality tofu.

In addition, increasing the consumption of rice and barley in farmers can help the difficult farmers.

1 is a schematic flowchart showing a tofu manufacturing process according to an embodiment of the present invention.
2 is a schematic flowchart showing a tofu manufacturing process according to another embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described with reference to the accompanying drawings so that those skilled in the art can easily carry out the present invention. As can be easily understood by those skilled in the art, the embodiments described below may be modified in various forms without departing from the concept and scope of the present invention.

As used herein, the term "comprising" embodies a particular characteristic, region, integer, step, operation, element, and / or component, and other specific characteristics, region, integer, step, operation, element, component, and / or group. It does not exclude the presence or addition of.

All terms including technical and scientific terms used herein have the same meaning as commonly understood by those of ordinary skill in the art to which the present invention belongs. Predefined terms are further interpreted as having a meaning consistent with the relevant technical literature and the present disclosure, and are not to be construed as ideal or very formal meanings unless defined otherwise.

1 is a flowchart illustrating a tofu manufacturing process according to the present embodiment.

As shown, the tofu is prepared by finely pulverizing a mixture of soaked soybeans and soaked barley or soaked soybeans and soaked barley and rice, and then mixed with a defoaming agent and filtered, and coagulated by adding magnesium chloride and sun salt to the filtered mixed soy milk. do.

Here, mixed soy milk means soy milk mixed with soybeans and barley or a mixture of barley and rice. In the following description, for convenience of description, barley or a mixture of barley and rice is referred to as an additive mixture. When the additive mixture is made of barley and rice, the composition ratio of barley and rice is not particularly limited and may be variously changed.

Referring to the process of preparing the tofu containing the additive mixture as described above in more detail for each process as follows. The description below describes each process by taking the case of manufacturing a tofu bout having a weight of approximately 6 kg.

Soaking process: Prepare 55-80% soybean and 20-45% by weight of the mixture, soybeans are soaked in water for about 8-12 hours, and the mixture is soaked in water for 3 hours. If the beans exceed the above range, the amount of additive mixture is too small to meet the taste and nutritional requirements of the product. If the beans are below the above range, coagulation is poor.

Grinding process: The soybeans and the additive mixture called through the soaking process are mixed and put into the grinder to grind to a fine state.

Mixing process: Dilute the antifoaming agent to suppress the foam in the mixed solution of the crushed soybean and the additive mixture in an appropriate amount of water and mix it evenly. In this example, 3 g of antifoaming agent is diluted and added to 60 g of water. The amount of antifoaming agent added is not particularly limited. The antifoaming agent is a kind of food additive that serves to suppress the foam when mixed.

Filtration and boiling process: The mixed material is passed through a filter to filter the sebum, and the mixed soymilk remaining there is boiled by applying 80-99 ° C heat.

Coagulation process: Coagulate the mixed soy milk by diluting the natural salt with water and diluting it with magnesium chloride, a coagulant, in the heated mixed soy milk. The sun salt is to add flavor to the tofu, and by adding the sun salt, the astringent taste of magnesium chloride, which is a coagulant, can be removed and the flavor can be realized.

In the present embodiment, the amount of magnesium chloride may be added in an amount of 0.85% to 1.34% (0.85 to 1.34 parts by weight based on 100 parts by weight of the soybean-containing mixture). In addition, the amount of the natural salt may be added in 0.15% to 0.46% (0.15 to 0.46 parts by weight relative to 100 parts by weight of the legumes mixture) relative to the total weight of the legumes mixture. When the amount of magnesium chloride is out of the above range, coagulation is not performed properly, so that the head form is not made even after the compression process.

Crushing Process: Crush the coagulated object to a size of about 2-3cm in diameter.

Compression process: After the crushed mixed soy milk is poured into the tofu plate through the crushing process, it is made into a tofu shape by pressing using a compactor.

Through the above process it is possible to prepare tofu to which barley or a mixture of barley and rice is added.

Figure 2 shows another embodiment of the present tofu production method.

According to the above drawings, the present production method includes a soaking step, a pulverizing step, a mixing step, a filtration and boiling step, a coagulation step, a crushing step, and a pressing step, and any one of the filtration and boiling step, the coagulation step, or the crushing step. It includes the step of adding the addition mixture in the process.

Addition of the additive mixture may be made in the filtration and boiling process depending on the lightness or depth of the tofu taste, and may be made during the coagulation or crushing process. As a result of various experiments, the additive mixture was optimally contained in the tofu when the additive mixture was added during the crushing process.

In this embodiment, the additive mixture may be made of finely ground powder or may be a concentrate.

Referring to the process of preparing the tofu containing the additive mixture as described above in more detail for each process as follows. The description below describes the case where the additive mixture in the form of powder is added during the shredding process as an example.

Soaking process: Prepare beans and soak in water for about 8-12 hours.

Grinding process: The soybeans soaked through the soaking process are put into the grinder and ground to a fine state.

Mixing process: Dilute the antifoaming agent in the crushed beans with an appropriate amount of water and mix it evenly. In this example, 3 g of antifoaming agent is diluted and added to 60 g of water. The amount of antifoaming agent added is not particularly limited. The antifoaming agent is a kind of food additive that serves to suppress the foam when mixed.

Filtration and boiling process: The mixed material is passed through a filter to filter the sebum, and the remaining soymilk is boiled by applying 80-99 ° C heat.

Coagulation process: Coagulate the mixed soy milk by diluting the sun salt with water and diluting it with magnesium chloride, a coagulant, in a heated soymilk. The sun salt is to add flavor to the tofu, and by adding the sun salt, the astringent taste of magnesium chloride, which is a coagulant, can be removed and the flavor can be realized.

In the present embodiment, the amount of magnesium chloride may be added in an amount of 0.85% to 1.34% (0.85 to 1.34 parts by weight based on 100 parts by weight of the soybean-containing mixture). In addition, the amount of the natural salt may be added in 0.15% to 0.46% (0.15 to 0.46 parts by weight relative to 100 parts by weight of the legumes mixture) relative to the total weight of the legumes mixture. When the amount of magnesium chloride is out of the above range, the tofu form is not made even if the additive mixture is added in the subsequent process and the pressing process is performed.

Crushing Process: Crush the coagulated object to a size of about 2-3cm in diameter.

Input process: During the crushing process, the barley or the mixture mixture of finely ground barley and rice is finely sprinkled while evenly sprayed onto the coagulum.

In the present embodiment, the amount of the additive mixture may be set to 25% to 35% (25 to 35 parts by weight based on 100 parts by weight of beans) based on the weight of the beans. If the amount of the additive mixture exceeds the above range, the shape of the tofu will not be made during the subsequent pressing process, and if it is below the above range, the amount of the additive mixture will be too small, so that the nutrition and taste will be reduced.

Pressing step: After pouring the mixed soy milk passed through the crushing step and the input step to the tofu plate, it is made into a tofu shape by pressing using a press machine.

Through the above process, barley or a mixture of barley and rice can be contained in the tofu in an optimal state, thereby providing tofu with a more unique taste and aroma to the consumer.

While the illustrative embodiments of the present invention have been shown and described, various modifications and alternative embodiments may be made by those skilled in the art. Such variations and other embodiments will be considered and included in the appended claims, all without departing from the true spirit and scope of the invention.

Claims (7)

A soaking process in which 55-80% by weight of soybeans are soaked in water for 8 to 12 hours, and 20-45% by weight of barley or a mixture of barley and rice in water for 2-3 hours;
A grinding process of putting a mixture of soybeans and barley or a mixture of soybeans and barley and rice into a grinder;
A mixing step of mixing the crushed soybeans and barley or a mixture of barley and rice by adding an antifoaming agent to suppress foam;
Filtration and boiling process of passing the mixed material through a filter to filter the sebum and boiling the remaining mixed soy milk by applying heat of 80-99 ℃;
A coagulation step of diluting the coagulated magnesium chloride and sun salt in heated soy milk by diluting it in water, mixing the mixture, and coagulating;
A crushing process for crushing the coagulum to a size of about 2-3cm in diameter;
Pressing process to crush the crushed object to the tofu plate and press using a pressing machine
Tofu manufacturing method comprising a. Soaking process in which beans are soaked in water for 8 to 12 hours;
A grinding step of grinding the soybeans into a grinder;
Mixing step of mixing evenly by adding a defoamer to suppress the foam to the ground soybeans;
Filtration and boiling step of passing the mixed material through a filter to filter the sebum and boiling the remaining soy milk by applying heat at 80-99 ° C .;
A coagulation step of diluting the coagulated magnesium chloride and sun salt in heated soy milk by diluting it in water, mixing the mixture, and coagulating;
A crushing process for crushing the coagulum to a size of about 2-3cm in diameter;
A crushing step of pouring the crushed material into the tofu plate and compressing the crushed object using a compressing machine;
During the filtration and boiling process or any one of the coagulation process or the crushing process, the input step of adding the barley or a mixture of barley and rice
Tofu manufacturing method comprising a. The method according to claim 1 or 2,
In the coagulation process, the amount of magnesium chloride is 0.85% to 1.34% of the total weight of the mixture of soybeans and barley or the mixture of soybeans and barley and rice, and the amount of sun salt is mixed with soybeans and barley or mixture of soybeans and barley and rice. Tofu manufacturing method is 0.15% to 0.46% of the total weight of the. The method of claim 2,
The barley or the mixture of barley and rice is pulverized tofu manufacturing method. The method of claim 2,
The barley or the mixture of barley and rice is a concentrate tofu production method. The method according to claim 4 or 5,
The input amount of the barley or a mixture of barley and rice is 25% to 35% of the weight of soybeans. Tofu prepared by the method of claim 1 or 2 comprising barley or a mixture of barley and rice.

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