KR101195517B1 - Method for manufacture of bean curd - Google Patents

Abstract

PURPOSE: A producing method of bean curd capable of improving production efficiency is provided to minimize the time for processing soybean into the bean curd. CONSTITUTION: A producing method of bean curd comprises the following steps: washing 4kg of soybeans(10) using water(30) processed with far infrared rays to remove heavy metals and foreign materials from the soybeans(S100); soaking the soybeans using sulfur water(20) containing 1g of sulfur and 1,000ml of water(S200); secondly washing the soaked soybeans using the water processed with the far infrared rays(S300); crushing and soybeans, and filtering to separate soymilk(50) and bean curd dregs(S400); heating the soymilk at 95-99 deg C for 7-12 minutes(S500); adding an antifoaming agent(60) into the soymilk, and settling the soymilk at 80-90 deg C for 2-3 minutes before cooling for 1-2 minutes(S510, S520); adding a mixture(100) including 15-21wt% of magnesium, 20-30wt% of calcium, and 50-60wt% of salt into the soymilk for coagulating the soymilk(S600); and stirring the mixture for 0.5-2 minutes, and compressing and removing water from the mixture using a molding compressor(70)(S610, S620).

Description

Tofu manufacturing method {METHOD FOR MANUFACTURE OF BEAN CURD}

The present invention relates to a tofu manufacturing method, and more specifically, to wash soybeans using far-infrared water, and then pulverized and filtered to make soy milk, and added to the soy milk by adding calcium, magnesium, salt to coagulate tofu It relates to a tofu manufacturing method to produce.

Soybean (Glycine max Merrill) is known for its anti-cancer effects by lecithin, isoflavones, soybean peptides, choline, etc.In addition, the anti-cancer and blood pressure-lowering agents are purified in soybean paste, and soybean sprouts protect the liver from hangovers. It contains many health-friendly ingredients, such as the important ingredients known.

In addition, soybean contains a high-quality water-soluble protein, the processing method of tofu in one of its processing methods is one of the representative methods using a high-quality protein of soybean, has been used as an important protein source of Korean people since ancient times.

Factors affecting tofu quality include soybean type and soymilk concentration, heating temperature and heating time, type and amount of coagulant, soybean milk temperature and coagulation time when coagulant is added, and pressure during pressing. It is becoming.

However, previous studies on tofu have usually revealed individual optimal conditions for the existing tofu manufacturing process, and nutritional improvements could be made by adding other substances, but the taste and texture of tofu, etc. Efforts to improve the characteristics are insufficient.

In particular, it is known that soybean varieties, temperature, concentration, ingredients, coagulants, etc. are important factors for determining the quality of tofu tissue.

Among them, the most important part in the manufacturing process of tofu is coagulant. The quality of tofu products varies according to the type of coagulant and the method of use.

Food additive coagulants, which are widely used as tofu coagulants, mainly point to calcium salts for the coagulation of proteins, and glucono-delta-lactone (GDL), which is used as a swelling agent, is added to most tofu factories. It is used.

Conventionally, tofu has been generally used as a coagulant for coagulation of proteins for manufacturing convenience, and chemical coagulants mainly composed of liver water, calcium chloride, calcium sulfate, and the like.

However, tofu prepared in this way has low reliability in food stability, and the tofu thus prepared is not good in taste and texture and does not contain enough nutrients.

In addition, there is a problem in that the production efficiency of tofu is reduced because the time to solidify the tofu.

In particular, even soybeans containing high-quality water-soluble protein, there was a problem that the nutrition of tofu is halved because foreign substances such as preservatives and heavy metals mixed in soybeans are not properly washed.

Patent 10-0322243

Tofu manufacturing method according to the present invention, while minimizing the time required to process soybean tofu, its purpose is to be able to optimize the solidification time and solidification state of the tofu.

Tofu manufacturing method according to the present invention, while processing the soybean tofu to prevent the occurrence of holes in the head surface and to provide an elastic and soft tofu.

Tofu manufacturing method according to the present invention, while processing soybean tofu to minimize the unique fishy fishy, and to optimize the protein taste to maintain the best taste of tofu.

Tofu manufacturing method according to the present invention, the first washing step to remove foreign substances such as preservatives and heavy metals mixed in the soybean 10 by washing 4kg soybean 10 using the far-infrared gift (S100). ); Soaking step (S200) soaking the soybean 10 by putting the washed soybean 10 in the sulfur 20 mixed with 1g of sulfur in 1000ml of water; A second washing step (S300) of washing the soybean 10 called again using a far infrared ray 30; Soymilk production step (S400) for separating and washing the soybean milk (50) by grinding the filtered soybean (10); A heating step (S500) of heating the generated soymilk 50; And a soymilk coagulation step (S600) for adding the mixture 100 containing magnesium, calcium, and salt to the soymilk 50 after heating to coagulate the soymilk 50.

The mixture 100 is, by weight to 100% by weight, magnesium: 15 to 21%, calcium: 20 to 30%, salt: 50 to 60% and the remaining other unavoidable impurities.

In the mixture 100, when the soybean 10 is 4 kg, 10 to 20 g of magnesium, 15 to 25 g of calcium, and 40 to 50 g of salt are mixed.

The heating step (S500), the soymilk 50 is heated for 7 to 12 minutes at a temperature of 95 to 99 ℃.

The heating step (S500), a defoaming agent addition step (S510) for adding a defoaming agent 60 to minimize the bubbles generated during tofu heating.

The antifoamer 60 uses 1 to 3 g of lecithin collected from soybeans.

The heating step (S500), after steaming the heated soymilk 50 at 80 to 90 ℃ 2 to 3 minutes, and further includes a cooling step (S520) for 1 to 2 minutes.

The soymilk coagulation step (S600), after the addition of the mixture 100 to the soymilk 50, the stirring step of stirring for 0.5 to 2 minutes to allow the mixture 100 is mixed with the soymilk (50) ( S610).

The soymilk coagulation step (S600), and further comprises a molding step (S620) for pressing the agitated soymilk 50 to the molding press 70 to remove the water of the soymilk to form the tofu.

The tofu manufacturing method according to the present invention has a technical effect of increasing the production efficiency of tofu by allowing the solidification time and the solidification state of the tofu when processing soybean tofu.

Tofu manufacturing method according to the present invention, there is a technical effect to improve the quality of the tofu to be able to produce a soft and soft tofu when processing soybean tofu.

Tofu manufacturing method according to the present invention, soybeans tofu processing to minimize the unique fishy smell, so as to optimize the protein taste to maintain the best taste of tofu to improve the quality of the tofu its technical effect There is.

1 is a flow chart schematically showing a method for manufacturing tofu according to an embodiment of the present invention.
Figure 2 is a conceptual diagram showing each step of the tofu manufacturing method according to an embodiment of the present invention.

DETAILED DESCRIPTION The following detailed description of the invention refers to the accompanying drawings that show, by way of illustration, specific embodiments in which the invention may be practiced. These embodiments are described in sufficient detail to enable those skilled in the art to practice the invention. It should be understood that the various embodiments of the present invention are different, but need not be mutually exclusive. For example, certain features, structures, and characteristics described herein may be implemented in other embodiments without departing from the spirit and scope of the invention in connection with one embodiment. It is also to be understood that the position or arrangement of the individual components within each disclosed embodiment may be varied without departing from the spirit and scope of the invention. The following detailed description is, therefore, not to be taken in a limiting sense, and the scope of the present invention is to be limited only by the appended claims, along with the full scope of equivalents to which such claims are entitled, if properly explained. In the drawings, like reference numerals refer to the same or similar functions throughout the several views, and length and area, thickness, and the like may be exaggerated for convenience.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings, so that those skilled in the art can easily carry out the present invention.

In the following detailed description, tofu is produced by washing soybeans using far-infrared water as an example, pulverizing and filtering to make soy milk, and adding to the soy milk by adding calcium, magnesium and salt to coagulate to produce tofu [especially Of course, the technical configuration of soymilk] can be applied equally.

1 is a flow chart schematically showing a method for manufacturing tofu according to an embodiment of the present invention.

Figure 2 is a conceptual diagram showing each step of the tofu manufacturing method according to an embodiment of the present invention.

In order to prepare the tofu has a first washing step (S100) to first remove the foreign substances such as preservatives and heavy metals mixed in the soybean 10 by washing 4kg soybean 10 using the far infrared 30. .

The first washing step (S100) is preferably carried out two times in succession.

Then, the soybean (10) washed after the first washing step (S100) is put in a sulfur water (20) mixed with 1g of sulfur in 1000ml of water called soybean (10) called a soaking step (S200) Have

Subsequently, the second washing step S300 of washing the soybean 10 called by using the far infrared ray 30 is performed again.

Likewise, the second washing step S300 is also preferably performed two times in succession.

Then, the washed soybean 10 has a soymilk production step (S400) for crushing and filtering to separate the soybean milk 50 and the busy.

In addition, it has a heating step (S500) for heating the soymilk 50 generated in this way.

next,

Finally, after heating through the heating step (S500) has a soymilk coagulation step (S600) so that the soymilk (50) is solidified by adding a mixture 100 of magnesium, calcium, salt to the soymilk (50). do.

1st washing step ( S100 )

The 4 kg soybean 10 is washed with the far-infrared ray 30 which exposed water to the far-infrared infrared ray whose wavelength is 25 micrometers or more.

Since the far infrared rays have strong resonance and resonance effects on the organic compound molecules and are effective in removing heavy metals, deodorizing, antibacterial and mold propagation, the soybean 10 is washed with the far infrared ray 30, soybean 10 Preservatives, heavy metals and foreign substances contained in will be effectively removed.

After washing the soybean 10 with the far-infrared gift 30 once and then again, it is possible to more effectively remove foreign substances contained in the soybean 10.

The soybean (10) through the first washing step (S100) is able to maintain a state in which most of the preservatives, heavy metals and other foreign substances stuck to the outer surface at least.

So called S200 )

The soybean 10 washed in the first washing step (S100) is placed in the sulfur 20 mixed with 1 g of sulfur in 1000 ml of water, and the soybean 10 is called.

In this soaking step (S200), while the soybean 10 is kept submerged in the sulfur 20, the temperature of the sulfur 20 at the temperature of 15 to 20 ℃ for 8 to 10 hours It is desirable to maintain.

When the soybean 10 is called in the sulfur 20 containing sulfur, chemical fertilizers and heavy metals permeated into the soybean 10 can be removed.

As a result, the soaking step (S200) is a process of soaking the soybean 10 while removing the foreign matter permeated into the soybean 10 as much as possible.

In this case, when the soaking time of the soybean 10 is less than 8 hours in the soaking step (S200), foreign matters may not be properly removed. When the soaking time exceeds 10 hours, the protein of the soybean 10 may be The germination phenomenon can be removed or sprouted from the soybean (10).

2nd washing step S300 )

The soybean 10 called through the soaking step (S200) is washed in the far-infrared gift 30 exposed water to far-infrared infrared rays having a wavelength of 25 μm or more.

In the second washing step (S300), foreign matters that escape to the outside through the soybean 10 may be attached to the outer surface of the soybean 10, the soybean 10 to the far-infrared gift 30 By washing with, it is possible to remove the foreign matter stuck to the outer surface of the soybean (10).

After washing the soybean 10 with the far-infrared gift 30 once and then once again, it is possible to more effectively remove foreign substances stuck to the outer surface of the soybean 10.

The soybean 10, which has undergone the second washing step (S300), is to perform a process for smoothly removing the foreign substances exposed to the outside by the soaking, while not sticking to the outer surface of the soybean (10).

Soy milk production stage ( S400 )

The soymilk production step (S400) is a process of separating the soy milk 50 and the busy by grinding and filtering the soybean 10 washed through the second washing step (S300).

Here, the soymilk 50 is separately extracted to prepare the tofu.

In addition, the sewage is separated and sold separately, or can be used as livestock feed such as cattle or pigs.

In the soymilk production step (S400), the soybean 10 washed through the second washing step (S300) is separated into the soymilk 50 and the busy body through a machine that performs the function of a millstone 30 minutes 30 Seconds to three minutes and thirty seconds.

Heating stage S500 )

In the heating step (S500), soymilk 50 produced in the soymilk production step (S400) is heated for 7 to 12 minutes at a temperature of 95 to 99 ℃.

At this time, when the heating time of the soy milk 50 is less than 7 minutes, the soy milk 50 may have a problem that the unique fishy smell.

In addition, when the heating time of the soymilk 50 exceeds 12 minutes, a problem may occur that the soymilk 50 made of protein is carbonized.

The heating step (S500) is a process to cook the soymilk 50 to be tofu.

In addition, the heating step (S500), a defoaming agent addition step (S510) for adding a defoaming agent 60 to minimize the bubbles generated during tofu heating.

At this time, the antifoamer 60 uses 1 to 3 g of lecithin collected from soybeans.

Here, lecithin is omitted because the content of efficacy is widely known.

The antifoam 60, so that the bubbles generated when boiling the soy milk 50 is minimized to perform the function of removing the unique fishy smell.

When the defoaming agent 60 added to the soymilk 50 in the antifoaming step (S510) is less than 1 g, the foam generated when boiling the soymilk 50 is not well removed, and the soymilk 50 coagulates. This can take a lot of time.

When the antifoam 60 added to the soymilk 50 exceeds 3 g, the color of the soymilk 50 may be discolored when the soymilk 50 is boiled, and the bubble is too small. Soymilk 50 can be carbonized.

In particular, the heating step (S500), after the steamed soymilk 50 heated to 80 to 90 ℃ 2 to 3 minutes, and further includes a cooling step (S520) for 1 to 2 minutes.

The soymilk 50 is solidified while cooking by steaming and cooling the soymilk 50 heated through the cooling step S520.

Soy milk coagulation step ( S600 )

The soymilk coagulation step (S600) is heated through the heating step (S500), and then added to the mixture (100) mixed with magnesium, calcium, salt to the soymilk (50) through the cooling step (S520) Soymilk (50) is a process to solidify.

In the soymilk coagulation step (S600), the mixture 100 to solidify the soymilk 50, in a weight% to 100% by weight, magnesium: 15 to 21%, calcium: 20 to 30%, Salt: 50 to 60% and the rest of the other unavoidable impurities.

The mixture 100, based on 4 kg of the soybean (10) washed in the first washing step (S100) for the first time, 10 to 20g of magnesium, 15 to 25g of calcium, 40 to 50g of salt are mixed.

Here, when less than 10 g of magnesium is added to the soymilk 50, coagulation of the soymilk 50 may be difficult.

In addition, when 20 g of magnesium is added to the soymilk 50 in seconds, the soymilk 50 becomes too hard to solidify.

Subsequently, when less than 15 g of calcium is added to the soy milk 50, the time for the coagulation of the soy milk 50 takes a lot and the coagulation of the soy milk is not performed well.

When calcium is added to the soymilk 50 in excess of 25 g, the solidification time of the soymilk 50 is shortened, but the soymilk 50 is hardened and a hole is generated in the soymilk solidified tofu, and the taste and protein taste This is lost.

In addition, salt is added to match the soymilk 50, and when the salt is added to less than 40g of the soymilk 50, the soymilk 50 becomes fresh.

When more than 50 g of salt is added to the soymilk 50, the soymilk 50 is squeezed.

In particular, in the soymilk coagulation step (S600), after the mixture 100 is added to the soymilk 50, the mixture 100 is stirred for 0.5 to 2 minutes to be mixed with the soymilk 50 Step S610 is included.

The stirring step (S610) is a process to allow the mixture 100 to be stirred smoothly with the soymilk (50).

Subsequently, the soymilk coagulation step S600 further includes a molding step S620 of pressing the stirred soymilk 50 to a molding press 70 and extracting water of the soymilk to form a tofu form.

In the forming step (S620), by pressing the upper surface of the soymilk 50 with the molding press 70, the water formed in the soymilk 50 is removed and the soymilk 50 is solidified to complete the head. To help.

When the molding step (S620) is completed, the soy milk 50 is tofu is packed and can be shipped.

Example

Hereinafter, the configuration and operation of the present invention through the preferred embodiment of the present invention will be described in more detail.

However, this is presented as a preferred example of the present invention, it should not be construed that the present invention is limited by this in any sense.

Details that are not described herein will be omitted since those skilled in the art can sufficiently infer technically.

Table 1 shows the mixture 100, which is a preferred invention material of the present invention, in a weight ratio of 100% by weight of magnesium: 15-21%, calcium: 20-30%, salt: 50-60%, and the rest. It is composed of inevitable impurities.

Here, the mixture 100 is added at a mixing ratio of the weight% based on the case where the soybean 10 is 4 kg, but 10 to 20 g of magnesium, 15 to 25 g of calcium, and 40 to 50 g of salt are mixed.

In the following, the mixture 100 had different mixing ratios, and the change of tofu was measured.

Subsequently, in Table 1, the solidification state of the soymilk 50 according to the mixing ratio of magnesium, calcium, and salt, and the time taken to solidify and the surface roughness can be seen.

The solidification state is divided into ○ (solidification), △ (normal), □ (over-solidification), Ｘ (not molded), the solidification time is based on minutes, the surface roughness is ○ (smooth), △ (surface roughness) Load), □ (hole generation), and Ｘ (no molding).

Example Magnesium g Calcium g Salt Solidification Solidification time (minutes) Surface roughness One 5 5 30 Ｘ More than 10 minutes Ｘ 2 10 15 40 ○ 4.5 to 6 minutes ○ 3 15 25 50 ○ 3 to 4 minutes ○ 4 20 35 60 △ 1 to 2 minutes △ 5 25 45 70 □ <1 min □

Referring to Table 1, when the amount of magnesium, calcium, and salt is too large, the soymilk 50 decreases the solidification time, but is excessively solidified and the hole is formed on the surface.

And, if the amount of magnesium, calcium and salt is added too small, the solidification time of the soy milk 50 is increased and the solidification itself is not formed, so that molding is impossible and the surface becomes unpowered and loosened.

As a result, the mixture 100 is preferably mixed with 10 to 20 g of magnesium, 15 to 25 g of calcium, and 40 to 50 g of salt.

And, 15 to 35 grams of calcium, 40 to 60 grams of salt, even if you put tofu there is no big problem.

Through the tofu manufacturing method, soybean curd can be optimally solidified time and solidification state when processing soybean tofu can be obtained to increase the production efficiency of tofu.

In addition, when processing soybean tofu, it is possible to produce elastic and soft tofu to obtain the advantage of improving the quality of the tofu.

In addition, when processing soybean curd to minimize the unique fishy smell, soybeans to optimize the protein taste to maintain the best taste of tofu can be obtained the advantage of improving the quality of tofu.

Although the present invention has been described with reference to the embodiment shown in the drawings, this is merely exemplary, and may be applied by modifying not only the fuel 200 but also various shapes or degrees of solidification.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, Those skilled in the art will appreciate that various modifications and changes may be made thereto without departing from the scope of the present invention.

Therefore, the spirit of the present invention should not be limited to the embodiments described above, and all of the equivalents or equivalents of the claims, as well as the appended claims, are included in the scope of the spirit of the present invention. I will say.

10: soybean 20: sulfur
30: far infrared futures 50: soy milk
60: antifoam 70: molding press
100: mixture
S100: first washing step S200: soaking step
S300: second washing step S400: soy milk production step
S500: heating step S510: antifoam addition step
S520: cooling stage
S600: soymilk coagulation step S610: stirring step
S620: forming step

Claims (9)

A first washing step (S100) of washing the 4 kg soybean 10 using the far-infrared gift 30 to remove foreign substances such as preservatives and heavy metals mixed with the soybean 10;
Soaking step (S200) soaking the soybean 10 by putting the washed soybean 10 in the sulfur 20 mixed with 1g of sulfur in 1000ml of water;
A second washing step (S300) of washing the soybean 10 called again using a far infrared ray 30;
Soymilk production step (S400) for separating and washing the soybean milk (50) by crushing and filtering the soybean (10);
A heating step (S500) of heating the generated soymilk 50; And
Soymilk coagulation step (S600) so that the soymilk (50) is solidified by adding a mixture of magnesium, calcium, salt mixed to the soymilk (50) after heating;
The mixture 100,
Tofu manufacturing method, characterized in that the composition is composed of magnesium: 15 to 21%, calcium: 20 to 30%, salt: 50 to 60% and the rest other unavoidable impurities.
delete A first washing step (S100) of washing the 4 kg soybean 10 using the far-infrared gift 30 to remove foreign substances such as preservatives and heavy metals mixed with the soybean 10;
Soaking step (S200) soaking the soybean 10 by putting the washed soybean 10 in the sulfur 20 mixed with 1g of sulfur in 1000ml of water;
A second washing step (S300) of washing the soybean 10 called again using a far infrared ray 30;
Soymilk production step (S400) for separating and washing the soybean milk (50) by crushing and filtering the soybean (10);
A heating step (S500) of heating the generated soymilk 50; And
Soymilk coagulation step (S600) so that the soymilk (50) is solidified by adding a mixture of magnesium, calcium, salt mixed to the soymilk (50) after heating;
The mixture 100,
When the soybean (10) is 4kg, 10 to 20g magnesium, 15 to 25g calcium, 40 to 50g salt, characterized in that the mixing method.
The method according to claim 1 or 3,
The heating step (S500),
Tofu production method characterized in that the soymilk (50) is heated for 7 to 12 minutes at a temperature of 95 to 99 ℃.
The method according to claim 1 or 3,
The heating step (S500),
Tofu manufacturing method comprising a defoaming agent addition step (S510) for adding a defoaming agent (60) to minimize the bubbles generated during tofu heating.
6. The method of claim 5,
The antifoam 60 is,
Tofu manufacturing method characterized by using 1 to 3 g of lecithin collected from soybeans.
The method according to claim 1 or 3,
The heating step (S500),
After heating the soy milk (50) heated to 80 to 90 ℃ for 2 to 3 minutes, and further cooled for 1 to 2 minutes (S520) manufacturing method.
The method according to claim 1 or 3,
The soymilk coagulation step (S600),
After adding the mixture (100) to the soymilk (50), tofu production method comprising a stirring step (S610) for 0.5 to 2 minutes to mix the mixture (100) with the soymilk (50).
The method of claim 8,
The soymilk coagulation step (S600),
Tofu manufacturing method further comprises a molding step (S620) to form a tofu form by pressing the stirred soymilk (50) to a molding press (70) to remove the water of the soymilk.

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