KR101209366B1 - The manufacturing method of whole soybean curd with rice - Google Patents

Abstract

PURPOSE: A producing method of whole soybean curd containing rice is provided to improve the eating texture of the whole soybean curd using soybeans and the rice. CONSTITUTION: A producing method of whole soybean curd containing rice comprises the following steps: preparing 16 parts of 350-600 mesh soybean powder by weight, 1.6-4.8 parts of 350-600 mesh rice powder by weight, 83-99 parts of water by weight, and 5 parts of coagulating agent by weight(S1); uniformly mixing all the ingredients to obtain soymilk(S2); heating the soymilk(S3); cooling the soymilk in a chamber at 8-12 deg. C by minimizing the generation of bubbles(S4); inserting a coagulating agent solution into the cooled soymilk, and stirring the mixture within 2 minutes(S5); seal-packaging the soymilk mixture to obtain unit whole soybean curd(S6); sterilizing the unit whole soybean curd at 85 deg. C for 30 minutes; and cooling and aging the unit whole soybean curd at 2 deg. C for 40 minutes(S8). [Reference numerals] (AA) Vacuum condition; (BB) Water; (CC) Magnesium chloride; (DD) Enzymes; (S1) Preparing ingredients; (S2) Mixing and stirring; (S3) Heating; (S4) Cooling; (S5) Inserting a coagulating agent solution, and stirring; (S6) Packaging; (S7) Sterilizing; (S8) Cooling and aging

Description

The manufacturing method of whole soybean curd with rice}

The present invention relates to a method for producing a whole bean curd containing rice, 1.6 to 4.8 parts by weight of 350 to 600 mesh rice powder and 83 to 99 parts by weight water for powder mixing, based on 16 parts by weight of bean powder of 350 to 600 mesh Part and 5 parts by weight of a coagulant solution, wherein the coagulant solution is a material preparation step (S1) comprising 4.55 parts by weight of water and 0.55 parts by weight of a coagulant; Mixing and stirring process for preparing soymilk by mixing the soybean powder, rice powder, water for powder mixing prepared previously uniformly; Cooking process for heating the soymilk prepared above to cook rice and soybeans contained in the soymilk (S3); Cooling step (S4) of cooling cooked soymilk to the temperature of 8-12 degreeC; Adding the coagulant solution prepared above into a cooled soymilk and stirring the mixture within 2 minutes (S5); A packing step (S6) of manufacturing a unit frontal part by sealingly packing soymilk containing a coagulant solution in a packing material; A sterilization step (S7) of sterilizing the packed unit front part at a temperature of 85 ° C. for 30 minutes; The sterilized unit frontal part is cooled and matured for 40 minutes at a temperature of 2 ℃ cooling aging process (S8) to complete the manufacturing of the frontal part, supply all the nutrients of beans and rice to the human body, and promote and promote rice consumption In addition, it is possible to manufacture and provide whole tofu with good texture.

General tofu is made by using 10 times more water than raw soybeans, and separate sebum occurs. Recently, various methods of manufacturing tofu, including rice, have been developed. In order to increase consumption, here are some examples of tofu that includes rice.

As the first example of tofu containing rice, in Korean Patent Registration No. 0486375, finely pulverized in a state in which soaked soybeans and soaked rice are mixed, mixed with an antifoaming agent and water, and then passed through a filter. Boil the filtrate, add coagulant, salt, and water to crush the coagulated product into 3 ~ 4 cm, and pour it on tofu plate and compress it to make tofu. It is.

In addition, as a second example of tofu containing rice, domestic patent registration No. 1065908, finely pulverized in a state of mixing soaked soybeans and soaked roasted soybeans, mixed with a defoaming agent and water in the pulverized product, and then After boiling the filtrate passed through the coagulating agent, salt and water, the coagulation of the crushed to 3 ~ 4cm crushed to produce a tofu containing the contents of the 'publishing method containing rice' is posted.

And unlike tofu, whole soybean curd is made from 5 ~ 5.5 times of water to make dark soy milk, and adds coagulant so that all the tofu coagulates. It is molded in tofu box without dehydration. The appearance is smooth and contains all the nutrients of soy milk. Looking closely at the process of manufacturing the tofu, the soybean flour and water are stirred in a stirrer, and the soymilk mixed in the stirrer is steamed in a steamer. A coagulant is added while cooling the steamed soymilk in a cooling tank, and the whole head is manufactured by a process of packaging the prepared tofu part in a packing machine by receiving the soymilk into which the coagulant is added and preparing it in a manufacturing container of a standard.

However, in the two patents exemplified above, tofu containing rice is prepared in a manner similar to the conventional tofu method by grinding soaked rice together with soaked soybeans. The tofu thus prepared does not have elasticity due to the inclusion of rice, There was a problem that the texture is not good because of the percussion, there was a problem that is not good for the human body by the inclusion of a chemical antifoaming agent. In the manufacturing process, there was a problem of generating wastewater containing nutrients, and in order to solve the problems of the existing patent, there is a need for the development of a manufacturing method of the frontal tofu containing rice.

Therefore, the present invention, in order to solve the above problems, 1.6 to 4.8 parts by weight of 350 to 600 mesh rice powder, 83 to 99 parts by weight of water for powder mixing, and 16 parts by weight of soybean powder of 350 to 600 mesh, Preparing 5 parts by weight of a coagulant solution, wherein the coagulant solution comprises 4.55 parts by weight of water and 0.55 parts by weight of a coagulant; Soy milk is prepared by mixing the soybean powder, rice powder, water for powder mixing, prepared beforehand and uniformly mixed; Heating soymilk prepared above to cook rice and soybeans contained in soymilk; After cooling the cooked soy milk to a temperature of 8 ~ 12 ℃; Put the coagulant solution prepared in the cooled soymilk and stirred within 2 minutes; Soymilk containing a coagulant solution in a packaging material to form a sealed packaged frontal unit, and then sterilized the packaged unit frontal for 30 minutes at a temperature of 85 ℃, and then cooled the packaged unit frontal for 40 minutes at a temperature of 2 ℃ And by aging, to provide a manufacturing method of the whole tofu to complete the tofu, so that all the nutrients of beans and rice to the human body, and to promote and promote the consumption of rice.

In addition, in the manufacturing process of the frontal head, in the process of cooling the steamed soy milk, while putting the soy milk in the chamber and cooling, the inside of the chamber to form a vacuum, even without using an antifoaming agent, to minimize the generation of bubbles, to benefit the human body The coagulant for coagulation of the cooled soymilk is made of magnesium chloride and an enzyme, and the enzyme is a transglutaminase, and the coagulant is made to have elasticity of the frontal head to be prepared, thereby increasing the texture of the frontal head.

Therefore, the present invention, in order to solve the above problems, 1.6 to 4.8 parts by weight of 350 to 600 mesh rice powder, 83 to 99 parts by weight of water for powder mixing, and 16 parts by weight of soybean powder of 350 to 600 mesh, Preparing 5 parts by weight of a coagulant solution, wherein the coagulant solution comprises 4.55 parts by weight of water and 0.55 parts by weight of a coagulant; Soy milk is prepared by mixing the soybean powder, rice powder, water for powder mixing, prepared beforehand and uniformly mixed; Heating soymilk prepared above to cook rice and soybeans contained in soymilk; After cooling the cooked soy milk to a temperature of 8 ~ 12 ℃; Put the coagulant solution prepared in the cooled soymilk and stirred within 2 minutes; Soymilk containing a coagulant solution in a packaging material to form a sealed packaged frontal unit, and then sterilized the packaged unit frontal for 30 minutes at a temperature of 85 ℃, and then cooled the packaged unit frontal for 40 minutes at a temperature of 2 ℃ Thus, by providing a manufacturing method of the whole tofu to complete the tofu, there is an effect of supplying all the nutrients of beans and rice to the human body, promoting and promoting the consumption of rice.

In addition, in the manufacturing process of the frontal head, in the process of cooling the steamed soy milk, while putting the soy milk in the chamber and cooling, the inside of the chamber to form a vacuum, even without using an antifoaming agent, to minimize the generation of bubbles, to benefit the human body The coagulant for solidifying the cooled soymilk is magnesium chloride and an enzyme, but the enzyme is transglutaminase, and the coagulant has the elasticity of the frontal head to be prepared, and the texture of the frontal head is excellent. .

1 is a manufacturing process according to the manufacturing method of the front tofu containing rice.

The present invention relates to a method for producing a whole bean curd containing rice, 1.6 to 4.8 parts by weight of 350 to 600 mesh rice powder and 83 to 99 parts by weight water for powder mixing, based on 16 parts by weight of bean powder of 350 to 600 mesh Part and 5 parts by weight of a coagulant solution, wherein the coagulant solution is a material preparation step (S1) comprising 4.55 parts by weight of water and 0.55 parts by weight of a coagulant; Mixing and stirring process for preparing soymilk by mixing the soybean powder, rice powder, water for powder mixing prepared previously uniformly; Cooking process for heating the soymilk prepared above to cook rice and soybeans contained in the soymilk (S3); Cooling step (S4) of cooling cooked soymilk to the temperature of 8-12 degreeC; Adding the coagulant solution prepared above into a cooled soymilk and stirring the mixture within 2 minutes (S5); A packing step (S6) of manufacturing a unit frontal part by sealingly packing soymilk containing a coagulant solution in a packing material; A sterilization step (S7) of sterilizing the packed unit front part at a temperature of 85 ° C. for 30 minutes; The sterilized unit frontal part is cooled and matured for 40 minutes at a temperature of 2 ℃ cooling aging process (S8) to complete the manufacturing of the frontal part, supply all the nutrients of beans and rice to the human body, and promote and promote rice consumption In addition, it is possible to manufacture and provide whole tofu with good texture.

The manufacturing method of the frontal tofu containing rice according to the present invention will be described sequentially with reference to the process diagram of Figure 1, first, the material preparation step (S1) is a bean powder, rice powder, powder mixture water, In the process of preparing a coagulant solution, soybean powder is finely ground soybeans to 350 to 600 mesh (mesh), rice powder is finely ground rice to 350 to 600 mesh (mesh), soybean powder, rice The powder is preferably pulverized to about 400 mesh, soybeans, soybeans, black beans, frosted, etc. can be all kinds of beans, soybeans applied to soybean powder is usually edible, that is, harvested and dried The rice applied to the rice powder is using non-glutinous rice or black rice, and the rice is usually edible, that is, it is used by crushing the dried and harvested state, showing the state of the bean powder in [Image 01]. Giving, [Image 02] shows rice powder.

[Image 01]

[Image 02]

And the material prepared in the material preparation step (S1), there is more water for powder mixing, coagulant solution, the water for powder mixing prepares edible clean water, the coagulant solution is mixed with water and powder coagulant For example, the water is prepared as edible clean water as the powder mixture water, and the coagulant uses magnesium chloride, or magnesium chloride and an enzyme, and the enzyme is transglutaminase (TGE). , trans-glutaminase), and an example of such transglutaminase is ACTIVa supercurd made in Japan.

Meanwhile, the coagulant solution is composed of 5 parts by weight of coagulant solution, and the coagulant solution is mixed with 4.55 parts by weight of water and 0.55 part by weight of coagulant, based on 16 parts by weight of the prepared soy powder. In detail, the coagulant solution containing magnesium chloride is composed of 16 parts by weight of soybean powder prepared above, 4.55 parts by weight of water and 0.55 parts by weight of magnesium chloride are mixed, and the coagulant solution containing magnesium chloride and enzyme is With respect to 16 parts by weight of the prepared soybean powder, 4.55 parts by weight of water, 0.3 parts by weight of magnesium chloride, and 0.25 parts by weight of enzyme are mixed, and the coagulant solution is prepared with water and a coagulant, respectively. It is more preferable to use a mixture of water and a coagulant in S5).

In the following [Table 1] and [Table 2], the respective mixing ratios and blending examples of the soybean powder, rice powder, water for powder mixing, coagulant solution prepared in the material preparation step (S1) according to the type of coagulant, respectively. Indicated.

division Mixing ratio
(Parts by weight) Formulation Example
(g) Remarks Soybean Powder 16 1600 350 ～ 600 mesh Rice powder 1.6 ～ 4.8 140 350 ～ 600 mesh Powder Mixing Water 83-99 9500 Drinking water Coagulant solution water 4.55 450 Drinking water coagulant Magnesium chloride 0.55 55 powder

division Mixing ratio
(Parts by weight) Formulation Example
(g) Remarks Soybean Powder 16 1600 350 ～ 600 mesh Rice powder 1.6 ～ 4.8 400 350 ～ 600 mesh Powder Mixing Water 83-99 9500 Drinking water Coagulant solution water 4.55 455 Drinking water coagulant Magnesium chloride 0.3 30 powder enzyme 0.25 25 powder

On the other hand, in the material preparation step (S1) as a material necessary for manufacturing in front of the head, in addition, a separate additive may be further added to add color, taste, or functionality of the front of the head, for example, Bokbunja extract , Schisandra chinensis extract, turmeric, medicinal herb extract, chopped or dried vegetables, and the like, these additives may be further added within an appropriate range.

And the mixing and stirring step (S2) is a step of mixing the prepared soybean powder, rice powder, water for powder mixing in one place, and stirring uniformly, as described above, for 16 parts by weight of 350 ~ 600 mesh soybean powder , 350-600 mesh rice powder 1.6-4.8 parts by weight and 83-99 parts by weight of water for powder mixing were stirred to prepare a uniformly mixed soymilk.

Next, the cooking step (S3) is to heat the soymilk prepared above, and to cook soybean and rice contained in the soymilk, the method of heating soymilk to be cooked can be variously applied in a conventional manner, for example, soymilk Is cooked by heating directly with a heater or burning fuel, or by heating soymilk contained in a container (or chamber) with induction electricity using electricity, or heating wire directly with soymilk. Or by heating, or indirectly heating soymilk, as in the previously published patents (for example, in Korean Patent Registration No. 0906793 or in Korean Patent Registration No. 0906796). Heating method) or, like the conventional method for manufacturing the whole tofu, there is a method of supplying high-temperature steam to soymilk to be cooked. By cook enough beans and rice contained in soy milk.

The next cooling step (S4) is a step of cooling the cooked soy milk to a temperature of 8 to 12 ℃, containing the soy milk cooked in the chamber, and cooled to a temperature of 8 to 12 ℃, wherein the inside of the chamber forms a vacuum, Prevents foaming by soybeans, eliminating the need for a separate antifoam.

The following coagulant solution addition and stirring step (S5) is a step of adding a coagulant solution to the cooled soymilk and stirring, adding a coagulant solution mixed with water and a coagulant to the cooled soymilk, but 16 parts by weight of the soybean powder used previously The coagulant solution mixed with 4.55 parts by weight of water and 0.55 part by weight of coagulant was added to the cooled soymilk, stirred and mixed within 2 minutes. When the coagulant solution used contained magnesium chloride and an enzyme, Since it promotes the cross-linking polymerization reaction, the elasticity of the frontal head may be increased to increase the texture of the frontal head even when rice powder is included. It is more preferable to add a coagulant solution obtained by mixing water and a coagulant.

In addition, the packaging step (S6) is a step of sealing and packing the soymilk containing the coagulant solution in the packaging material in a conventional manner, and the coagulant solution is contained in the plastic container as in the packaging material of the normal tofu (or frontal tofu) It is possible to pack soymilk, cover it with vinyl (film) or plastic material (sealed), or seal soymilk containing coagulant solution in a normal vinyl package. It is possible to form a hexahedral frontal head, such as to prevent damage by a plastic container, unit soybean curd packed soymilk containing a coagulant solution in a packaging material (unit frontal for convenience of description) Is an optional name).

On the other hand, the coagulant solution is added to the coagulation solution is added in the stirring process (S5), but the coagulation is started, but while adding the coagulant solution, stirring within 2 minutes and immediately go through the packaging process (S6), soy milk wraps the packaging material inside the packaging material Coagulates in shape.

And sterilization step (S7) is a step of sterilizing the packaged unit frontal for 30 minutes at a temperature of 85 ℃, by this sterilization process, to remove the smell of soybeans, when containing the enzyme as a coagulant, sterilization process included in the unit frontal Has the effect of eliminating enzymes.

Finally, the cooling aging step (S8) is a step of completing the packaging and sterilized unit frontal for 40 minutes at a temperature of 2 ℃ to complete the manufacturing of the frontal head, after the cooling aging process, individually packaged frontal part Manufacturing is complete.

As an example of the prepared frontal tofu, the following [image 03] shows the whole tofu wrapped in a plastic container filled with the frontal tofu in the next [image 03], and also the frontal tofu to open the individually packaged tofu in the next [image 04] In [Image 03], the surrounding background of the individually wrapped frontal tofu is beans. In [Image 04], the opened frontal tofu, the front of the frontal tofu are beans, and the right is rice.

[Image 03]

[Image 04]

Thus, the tofu prepared according to the manufacturing method of the present invention contains rice with soybeans, it is possible to consume the nutrients contained in the rice together with the nutrients contained in the beans, promote and promote the consumption of rice, Unlike tofu, it is made with whole tofu, so you can consume all the nutrients contained in the raw materials, and no waste water is generated. Unlike the existing, it is more beneficial to the human body because it does not use chemical defoamers by vacuum cooling method. Even if it is included, the enzyme is added to provide elasticity and good texture.

Claims (3)

delete A material preparation step of preparing 1.6 to 4.8 parts by weight of 350 to 600 mesh rice powder, 83 to 99 parts by weight of water for powder mixing, and 5 parts by weight of coagulant solution, based on 16 parts by weight of 350 to 600 mesh beans powder (S1). );
Mixing and stirring process for preparing soymilk by mixing the soybean powder, rice powder, water for powder mixing prepared previously uniformly; Cooking process for heating the soymilk prepared above to cook rice and soybeans contained in the soymilk (S3);
Cooling the soymilk into the chamber and cooling it, forming a vacuum inside the chamber, thereby cooling to a temperature of 8-12 ° C. while minimizing foaming (S4);
The coagulant solution prepared above was magnesium chloride dissolved in water. A coagulant solution was mixed with 4.55 parts by weight of water and 0.55 parts by weight of magnesium chloride, based on 16 parts by weight of the soybean powder used. The coagulant solution was placed in cooled soymilk. Coagulant solution addition and stirring process (S5) which stirs within 2 minutes;
A packing step (S6) of manufacturing soybean curd by sealing the soymilk containing the coagulant solution in a packing material; A sterilization step (S7) of sterilizing the prepared unit head for 30 minutes at a temperature of 85 ° C .; A cooling aging step (S8) of cooling and sterilizing the sterilized unit heads for 40 minutes at a temperature of 2 ° C .;
The manufacturing method of the whole tofu containing rice, characterized in that the manufacturing of the whole tofu is completed.
A material preparation step of preparing 1.6 to 4.8 parts by weight of 350 to 600 mesh rice powder, 83 to 99 parts by weight of water for powder mixing, and 5 parts by weight of coagulant solution, based on 16 parts by weight of 350 to 600 mesh beans powder (S1). );
Mixing and stirring process for preparing soymilk by mixing the soybean powder, rice powder, water for powder mixing prepared previously uniformly; Cooking process for heating the soymilk prepared above to cook rice and soybeans contained in the soymilk (S3);
Cooling the soymilk into the chamber and cooling it, forming a vacuum inside the chamber, thereby cooling to a temperature of 8-12 ° C. while minimizing foaming (S4);
The coagulant solution prepared above is a solution of magnesium chloride and an enzyme dissolved in water. A coagulant solution containing 4.55 parts by weight of water, 0.3 parts by weight of magnesium chloride and 0.25 parts by weight of an enzyme of transglutaminase is mixed with 16 parts by weight of the soybean powder used. A coagulant solution addition and stirring step of putting the coagulant solution into cooled soymilk and stirring within 2 minutes;
A packing step (S6) of manufacturing soybean curd by sealing the soymilk containing the coagulant solution in a packing material; A sterilization step (S7) of sterilizing the prepared unit head for 30 minutes at a temperature of 85 ° C .; A cooling aging step (S8) of cooling and sterilizing the sterilized unit heads for 40 minutes at a temperature of 2 ° C .;
The manufacturing method of the whole tofu containing rice, characterized in that the manufacturing of the whole tofu is completed.

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