KR101335119B1 - Method of cheese curd - Google Patents

Abstract

The present invention improves the texture by adding the unique texture of tofu, and relates to a cheese tofu and a method of manufacturing the same that can be enjoyed by anyone of all ages and ages to feel the flavor of the cheese, and finely pulverized soy beans, and the grinding A method of preparing tofu, comprising: separating soybeans from dried soybeans to obtain soybeans, and heating the soybeans, coagulating by adding brine, and then forming the solidified soybeans to prepare tofu, wherein the cheese is added to the heated soybeans. After stirring to solidify, characterized in that to prepare tofu mixed with cheese evenly.

Description

Manufacturing method of cheese tofu {METHOD OF CHEESE CURD}

The present invention improves the texture by adding a unique texture of tofu, and relates to a manufacturing method of cheese tofu that can be enjoyed by anyone, young and old, can feel the flavor of the cheese.

Tofu is a food that is soaked in water, ground, and heated to squeeze the bean curd and added with a coagulant. The tofu is the most popular processed product and is rich in vegetable protein.

Tofu is said to have been invented by Yuan Hu, the king of Hunan, China. In Korean literature, a poem titled Mokeun-jib, Ambassador Tofu Inner, by Yi Sung-shik, Lee Saek in the late Goryeo Dynasty, said, It's not good, but the tofu gives off a new taste, so the old body is better to cure. This is the first time that the phrase The origin of tofu is not clear, and it may be thought of as going up to the Tang Dynasty, but the first time it appears in Korean literature is the end of Goryeo, and its origin is surely Chinese, so from the end of Goryeo, which was the most exchanged, It is likely that it has been introduced.

The recipe is to wash the beans well, soak in water for 7-8 hours in summer and 24 hours in winter. This is called soybeans, and it can be boiled directly in a pot or steamed in a boiler and heated. This heating removes the fishy smell of the soybeans and at the same time the protein is dissolved in a large amount of soybeans. After heating, put it in a bag and strain it and divide it into bean water and bean curd. If the bean curd is too cold to squeeze out, strain it when it is hot and squeeze the bean water as much as possible. When the bean water has cooled down to about 70 ℃, add a coagulant. In the past, coagulant was used as a coagulant (a liquid salty and bitter soy sauce dissolved in salt, mainly composed of magnesium chloride), but in recent years, a powder coagulant mainly composed of calcium sulfate is used. When the coagulant is added, the protein in the soybeans hardens, so let it sit for a while, and then scoop up the clear green water and lay it down in a box with small holes on it. . If the tofu is hard enough, put it in the box water, remove the box from the water, and soak the tofu for a while. This removes all the extra coagulant and improves the taste. If you cut it properly, it becomes a finished product. Usually, 200g is a standard tofu of bean curd, and 4 to 5kg of tofu comes from 1kg of soybean.

There are also slightly different methods of making tofu and soft tofu, which are hardened in a plastic bag with some amount of water left without completely draining the water. Soft tofu is eaten when it is solidified with soybeans. It is marketed in polyethylene bags. Tofu is a protein that is hardened by putting a coagulant in the bean, in which the oil of the bean in the bean is almost coagulated with the protein. Therefore, tofu is rich in fat as well as protein. Protein is rich in essential amino acids and has a good quality digestion rate. Beans, also known as meat in the field, have been used as an important source of protein for Koreans since ancient times, and there are more than 100 species of cooking methods.

On the other hand, milk tofu made of soybeans and milk has been proposed in the Patent Publication No. 2002-0073121, when the tofu is made by mixing a ratio of 50% water and 50% milk in a process called soybean, and water and milk together in grinding After adding, grinding and squeezing and squeezing the magnesium chloride to solidify it, it relates to a milk tofu manufacturing technology in which the fast-moving fermented lactic acid bacterium is stirred, transferred to a mold, and maintained at 35 to 45 ° C. to be molded.

The above milk tofu contains all the nutrients of soybeans and milk, which is excellent in nutrition, but there is no significant difference in texture from conventional tofu.

In addition, collagen-added cheese tofu and its manufacturing method have been proposed in Japanese Patent Application Laid-Open No. 2008-278880, and have a flavor that satisfies the existing tofu image as a dessert ingredient, and is safe for infants, women, and the elderly. In addition, it is excellent in the nutritional value of natural dietary fiber, iron, etc., Furthermore, it is providing the collagen containing tofu suitable for mass production. The collagen-added cheese tofu is excellent in the texture and flavor of the cheese, on the other hand, there is a problem that the inherent texture and flavor of the tofu is greatly reduced.

The purpose of the present invention is to provide a manufacturing method of cheese tofu that can be enjoyed by anyone of all ages, while maintaining the unique texture and flavor of tofu, by adding a unique texture to improve the texture and the flavor of cheese.

According to an aspect of the present invention,

Pulverizing soybeans finely, separating soybeans from the crushed soybeans to obtain soybeans, and heating the soybeans and coagulating by adding brine and then forming a solidified soybean tofu manufacturing method. To

It provides a method for producing cheese tofu, characterized in that the cheese is added to the heated soybeans and then stirred to coagulate to prepare tofu mixed with cheese evenly.

The temperature of the heated soybean is preferably 50 ~ 70 ℃.

The cheese may be added before adding the brine to the heated soybeans, or immediately after the brine is added to the heated soybeans.

The cheese is preferably added to the heated soybeans in a pulverized state, and in particular, the cheese is preferably added 2 to 20 parts by weight to 100 parts by weight of the heated soybeans.

In addition, the present invention provides a cheese tofu, characterized in that produced by the manufacturing method of the cheese tofu.

Cheese tofu production method of the present invention comprises a soybean grinding step, soybean separation step and tofu molding step.

The bean crushing step is a step of grinding the soybeans finely. The selected beans are washed with clean water to remove foreign substances such as dirt from the surface of the beans. The soaked beans are then soaked in water for about 7 to 24 hours. Next, the soybeans are crushed finely by adding water using a millstone or grinder.

Next, the soybean separation step is to obtain soybeans by separating the busy from the crushed beans obtained by the soybean grinding step. Soybean water can be obtained by separating the busy paper from the ground beans using a filter net or the like.

The tofu forming step is a step of preparing cheese tofu by adding the water and cheese to the soybeans and then stirring while coagulation, and then compression molding the solidified soybeans, that is, tofu.

In this case, the cheese may be added before or after adding the water to the bean water. When the cheese is added after the water is added to the soybean water, it is preferable to add the cheese immediately after the water is added to the soybean water, that is, to the soybean in the reaction state. This is a problem such that the cheese is not evenly disposed between the tofu when the soybean is solidified in the state that the cheese is not dissolved in the soybean.

The cheese is preferably added to the soybeans in the heated state. As the cheese is added to the heated bean water, the bean water is solidified by the brine while the cheese is dissolved in the bean water, so that a small cheese mass is placed between the tofu, while maintaining the unique texture of the tofu, You can get cheese tofu with the texture of the cheese.

Specifically, when the cheese is put into hot water, the melted cheeses are entangled with each other, but when the cheese is put into the heated soybeans and stirred, the soybeans stick together on the surface of the cheese, which is softly loosened. You can get pure tofu made of chunks.

In addition, the cheese is put into the heated soybeans and the soybeans are solidified while stirring so that a small cheese mass is uniformly embedded in the tofu. If the cheese is not stirred after the cheese is coagulated together with the bean water in a state in which the cheese is agglomerated, the tofu may not be given a uniform texture, and the tofu may be easily broken.

At this time, the cheese is well dissolved in the soybean, the soybean is preferably maintained at a temperature of 50 ~ 70 ℃ so that the coagulation of the soybean smoothly by the water.

In addition, the cheese is well dissolved in soybeans, and the cheese is preferably added to the heated soybeans in a state of being pulverized with a powder or a knife, a grinder, or the like so that the soybeans coagulate smoothly by the water. Cheese is not particularly limited, such as raw cheese, pizza cheese, natural cheese, powdered cheese, aged cheese and the like can be used.

Magnesium chloride etc. can be used as said liver water, and of course, additives, such as an emulsifier, can be used with the said liver water.

And it is preferable that the cheese is added to 2 to 20 parts by weight to 100 parts by weight of the heated soybeans to feel the texture and flavor of the cheese while maintaining the unique texture of tofu. When the cheese is added in less than 2 parts by weight can not feel the texture and flavor of the cheese effectively, when added to more than 20 parts by weight soybeans do not coagulate smoothly, there is a problem that the tofu breaks well tofu .

Meanwhile, when the solidified soybean, ie, soft tofu, is gradually compressed and then cooled slowly, a hard cheese tofu may not be soft or easily broken by the strong bonding force between the soybean and the cheese.

The cheese tofu of the present invention is made of a small cheese loaf evenly embedded, while maintaining the unique texture and flavor of the tofu, by adding a unique texture by the small cheese chunks can improve the texture, feel the flavor of the cheese, men and women Anyone can enjoy eating.

Hereinafter, the manufacturing method of the cheese tofu of the present invention will be described in detail with reference to Examples. The scope of the present invention is not limited to the following Examples.

Example 1

First, the soy beans were selected and washed with water. Then, the washed soybeans were soaked in water for 12 hours, and pulverized by pouring water into soybean soybeans using a grinder. Beans were separated from the ground beans using a filter net to obtain soy water.

Then, 80 g of crushed cheese was added while heating 4 l of soybean water, and then, 8 g of magnesium chloride was added, and the soybean curd was solidified by stirring, to prepare a tofu. Tofu was prepared.

[Example 2]

Unlike Example 1, 4 g of soybean water was heated to add 50 g of crushed cheese at 50 to 70 ° C., followed by adding 8 g of magnesium chloride, stirring to solidify the soy water to prepare a tofu, which was then press-molded. Cheese tofu, which is Example 2, was prepared.

[Example 3]

Unlike Example 1, 4 g of soybeans were heated to maintain 50 to 70 ° C., followed by adding 800 g of crushed cheese, followed by adding 8 g of magnesium chloride, stirring to solidify the soybeans to prepare soft tofu, which was then pressed and molded. Cheese tofu, which is Example 3, was prepared.

Example 4

Unlike Example 1, 4 g of soybean was heated to add 50 g of crushed cheese at 50 to 70 ° C., followed by adding 8 g of magnesium chloride, stirring to solidify the soybean, to prepare a tofu, and then pressing and molding it. Cheese tofu, which is Example 4, was prepared.

[Example 5]

Unlike Example 1, 8 g of magnesium chloride was added while heating 4 L of soybean and maintaining 50 to 70 ° C. Then, 80 g of crushed cheese was added while the soybean was solidified in a solidified state, and then stirred to solidify to prepare a soft tofu.

[Comparative Example]

As a comparative example, tofu made from domestic soybeans was purchased and used.

[Sensory evaluation evaluation]

Sensory evaluation was carried out about the texture, flavor and overall acceptability of the tofu of Examples 1 to 5 and Comparative Examples. The sensory test was evaluated by a 9-point scoring method (9-very good, 7-good, 5-moderate, 3-poor, 1-very poor) in 20 adult men and 20 adult women. As shown in Table 1. On the other hand, at this time, tofu without soy sauce, etc. to evaluate the sensory evaluation.

Sensory test evaluation result Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example Texture 8.2 8.7 8.9 8.7 8.3 7.1 zest 8.4 8.6 8.7 8.8 8.3 7.3 Overall likelihood 8.3 8.7 8.8 8.8 8.3 7.2

As shown in Table 1, the texture and flavor of the cheese tofu of Examples 1 to 5 were evaluated to 8.2 or more, and the tofu of the comparative example was evaluated to have a texture and flavor of 7.3 or less.

And in the case of Examples 1 to 3 and Example 5, the tofu was well formed, the head was not easily broken, but in Example 4, a part of the head was broken and separated.

Claims (7)

Pulverizing soybeans finely, separating soybeans from the crushed soybeans to obtain soybeans, and heating the soybeans and coagulating by adding brine and then forming a solidified soybean tofu manufacturing method. To
Immediately after the bean water is heated to 50-70 ° C., and the brine is added, crushed cheese is added and stirred to solidify, thereby preparing tofu mixed with cheese evenly.
The pulverized cheese manufacturing method of cheese tofu, characterized in that 2 to 20 parts by weight is added to 100 parts by weight of the soybean water. delete delete delete delete delete delete