KR101353500B1 - Jjamppong soft bean curd, and method for manufacturing the same - Google Patents

Abstract

The present invention relates to spicy seafood soft bean curd manufactured by adding spicy seafood materials to soft bean curd and mixing with soup, and a manufacturing thereof, which enable to maintain the original mouth feeling as long as possible without loosening the soft bean curd in hot temperature soup. The spicy seafood soft bean curd according to the present invention is able to prevent the soft bean curd from loosening in hot temperature soup as the alginic acid component is extracted from kelp in maximum to be combined and coated on the surface of the soft bean curd, has a clean taste as meat is not added, and has an excellent taste and nutrition as beneficial components included in kelp and deep seawater are mixed in the soup.

Description

Jjamppong Soft Bean Curd, and Method for Manufacturing the Same

The present invention relates to a jjambbong tofu prepared by adding a champon material to the tofu and mixing the broth, and relates to a field that allows the tofu to maintain the original texture as much as possible without being released by hot soup.

Soft tofu is a food without the pressing process in the tofu manufacturing process. Soybeans are soaked in water, crushed, and then sewage and soy milk are separated and boiled soy milk is added to a coagulant and coagulated. Tofu can be obtained.

Soybean, the raw material of soft tofu, contains high nutritional and high functional value ingredients. It is low in saturated fatty acid, contains a large amount of unsaturated fatty acid, and has no cholesterol, so it can control dietary fat intake and reduce adult disease. Nutritional food.

Soybean is composed of approximately 40% protein, 35% carbohydrate, 20% lipid and 5% other components. Other ingredients include vitamins and minerals, which are regulators of the body. Best of all, about 40% is made up of essential amino acids.

In particular, the soybean contains the bioactive substances isoflavones, saponins, lecithin, peptides, amino acids, etc., and is known to have anti-aging, adult disease, hepatic function recovery, thrombosis prevention, various heart diseases and cancer prevention and treatment effects. have.

If you eat soybeans raw digestion is rarely digested, only about 60% digested, but tofu can be digested up to about 95%, so processed soybean curd is very effective in terms of nutrition.

In addition, tofu is a highly recommended food for diabetics who are concerned about complications due to increased cholesterol when ingesting meat to consume protein, and despite the excellent digestive absorption rate, low calories are also gaining attention as a diet food.

Tofu is usually divided into various types such as tofu, soft tofu, and soft tofu, depending on the heating time, coagulant, and hardening method. Among them, soft tofu is softer than normal tofu, which has better absorption of human body and contains about 40% protein. In addition to calcium, ash, and iron, it is rich in essential amino acids and removes cholesterol from the walls of blood vessels to prevent atherosclerosis and prevent adult diseases such as heart disease and diabetes.

However, these soft tofu can be eaten with a separate seasoning sauce because of its fresh and fishy taste, or it can be cooked in the form of boiled soft tofu stew after seasoning with seafood and vegetables, and seasoning with red pepper powder and leeks. to be.

In order to solve the above problems, Korean Patent Publication No. 1217884 discloses an invention related to champon tofu that has a light and refreshing taste while maintaining a lingering taste by mixing champon broth and soft tofu mixture.

Champon sundubu of the present invention is a step of preparing a soybean curd mixture by adding the liver water, starch or a mixture thereof to the tofu; Slicing onions, peppers, pork, cabbages, zucchini, carrots, green onions and squid, chopped ginger, and then roasting at least one of them, then mixing with red pepper powder to create a seasoning mixture; Pouring broth into the spice mixture and putting at least one selected from mussels, clams and mushrooms to boil champon broth; And mixing 25 to 35 parts by weight of the soft tofu mixture to 100 parts by weight of the champon broth. Even when mixing the high temperature champon broth, it prevents the phenomenon of loosening of the tofu and reduces the vivid taste of the tofu.

However, in order to prevent the phenomenon of soft tofu loosening when mixed with hot champon broth, the champon soft tofu is added to at least one of the brine and starch to increase the cohesive force or increase the viscosity of the soft tofu, starch is added to the soft tofu It becomes sticky and muddy, and when the water is added, the salt becomes salty by magnesium salts, sodium salts, etc. contained in the water, and there is a problem of providing various causes of diseases.

As described above, when developing a dish using soft tofu, it is necessary to develop a cooking method that does not impair the taste or harm the health of the soft tofu.

The present invention is to solve the above problems, in the manufacturing process of champon tofu mixed with champon material and broth to the tofu to prevent the deterioration of the taste of the tofu and add ingredients that harm human health high temperature tofu It is to provide a method for producing champon tofu to prevent it from being released by the soup and champon tofu prepared by this method.

In order to solve the above problems, the present invention is a step of roasting vegetables and red pepper powder; 5 to 15 parts by weight of kelp, 1 to 5 parts of onion, 1 to 5 parts of onion, 0.5 to 2.0 parts of garlic, 0.1 to 1.0 parts of red pepper seed, 0.1 to 1.0 parts of licorice, and boil Preparing a broth by removing the next dust; Preparing a mixture by mixing 10 to 30 parts by weight of the roasted vegetables and red pepper powder and 10 to 20 parts by weight of seafood and boiling for 5 to 10 minutes to 100 parts by weight of the broth; Dipping the soft tofu in milk or lemon juice and then scooping it out; It provides a champon tofu production method comprising; and pouring 350 to 550 parts by weight of the mixture to 100 parts by weight of the extracted tofu.

At this time, the vegetable is at least one selected from the group consisting of cabbage, carrot, onion, leek, green pepper, mushroom and bamboo shoot, the seafood is at least one selected from the group consisting of sea cucumber, shrimp, conch, mussel and squid. Is preferably.

In addition, the kelp is preferably first roasted for 1 to 3 minutes at 100 to 150 ° C., and then secondary roasted for 5 to 15 minutes at 60 to 80 ° C.

In addition, the kelp is preferably used after immersed in an aqueous solution of fumaric acid, the milk is preferably used yogurt which is fermented milk.

In addition, it is preferable to add 1 to 5 parts by weight of vinegar based on 100 parts by weight of the broth to prepare the mixture.

The present invention also provides champon tofu prepared by the above method.

Champon soft tofu according to the present invention to extract the alginic acid component from kelp as much as possible to bind and coat on the surface of the tofu to prevent the soft tofu to be released by the hot soup.

In addition, since the meat is not added, the taste is cool and light, and useful ingredients contained in the kelp and deep sea water are mixed with the broth, so that the Jjamppong Tofu with excellent taste and nutrition can be prepared.

The champon sundubu of the present invention is prepared by putting various vegetables and seafood, etc. into champon into kelp broth and boiling, then pouring it into the tofu.

The soft tofu used in the present invention can be used by purchasing commercially available soft tofu or can be directly prepared, and the production of soft tofu is usually soy milk or soybeans, such as soybeans and sorytae, soybean pulverized and filtered to remove soy milk (豆乳) ) Is then prepared by boiling the soy milk and coagulating by mixing the coagulant.

Champon is a Chinese dish that Koreans prefer along with Jajangmyeon, which is cooked spicy with seafood, meat, vegetables, and other broths made with pork bones, beef bones, and chicken bones. It is one of Chinese cuisine.

In the present invention, the subsidiary material for the champon is added to the tofu, and the meat of the subsidiary material for the champon inhibits the light taste of the tofu, so only vegetables and seafood are used in the present invention.

The vegetables are preferably cabbage, carrot, onion, leek, green pepper, mushroom, bamboo shoot, etc., and seafood may be used sea cucumber, shrimp, conch, mussel, squid, etc., but the present invention is not limited thereto. Vegetables and seafood that go into the champon is not limited to those types.

First, cut the vegetables and seafood to a size suitable for intake, and then heat the cooker, and when the temperature reaches 700 ℃ or more, put oil and stir-fry the vegetables, and add red pepper powder during roasting to purify the pungent smell of red pepper powder. .

Next, boil 5 ~ 15 parts by weight of kelp, 1 ~ 5 parts of green onion, 1 ~ 5 parts of onion, 1 ~ 5 parts of onion, 0.5 ~ 2.0 parts of garlic, 0.1 ~ 1.0 parts of red pepper seed and 0.1 ~ 1.0 parts of licorice Then remove the dust to prepare the broth.

Depending on the dietary taste of the eater, soy sauce can be added to the broth so that it can be seasoned. After heating for about 30 to 60 minutes, the ingredients of the ingredients can be sufficiently extracted in water.

In general, when the soup is mixed with the soft tofu, the shape of the soft tofu is easy to be released by the hot soup. In the present invention, the alginate component, which is a viscous substance of kelp, is contained in the soup so that the soft tofu can be maintained without being released in water.

Kelp is a seaweed of kelp, kelp, kelp, etc. In addition to various pigments such as carotene, xanthophylls, and chlorophyll, kelp is made up of mannitol, laminarin, etc., which are made by carbon assimilation, and alginic acid, which is a component of cell wall. alginic acid) and contains amino acids such as iodine, vitamin B2 and glutamic acid.

In addition, kelp is rich in 50 kinds of minerals such as calcium, potassium, sodium, and magnesium, which are easily deficient in modern people, and alginic acid, laminarin, etc., especially anticancer, antihypertensive, antithrombotic, anticoagulant, anti Inflammation, antioxidant, anti-cholesterol, blood flow improvement, lipid metabolism improvement, liver function improvement, intestinal action, diet effect, etc. is known to be attracting attention as a variety of health functional food material.

When you immerse brown seaweed such as kelp and seaweed in water, you can feel sticky sticky. Some of these mucus components are alginic acid. Alginic acid is insoluble in water and when it is boiled in water with the above broth ingredients, calcium contained in green onion, onion, and garlic. It combines with sodium to form alginate and elutes in water.

Alginate has viscous and binding power, and when mixed with soft tofu, it can bind to the surface of the soft tofu and prevent the soft tofu from being loosened by high temperature broth. Therefore, the alginate can maintain the original shape of the soft tofu, which is the main ingredient of the champon soft tofu of the present invention. To make it work.

In order to promote the elution of alginic acid in broth to improve the shape-retaining ability of the tofu, the present invention uses deep sea water, which is weakly alkaline water, as the water used in the preparation of the broth, and alginic acid is an organic solvent or water. It is suitable for the elution of alginic acid which elutes in insoluble or weakly alkaline boiling water and the alkaline water is pH 7.5-8.5.

The deep sea water is generally water obtained from the ocean of 300 m or more in depth, and varies depending on the intake area, but generally shows a weak alkalinity of about pH 7.5 to 8.3.

In the deep sea where sunlight does not reach, there is no phytoplankton that consumes nutrients and no photosynthesis occurs, so the deep sea water taken in deep water is rich in inorganic nutrients such as nitrogen, phosphorus, and silicic acid needed for plant growth, magnesium, Various minerals such as calcium, potassium, sodium, and trace elements such as zinc, selenium, and manganese are present.

In addition, there is no contamination by air or inflow water, and there is no viable cell count compared to surface water, and because it is not contaminated with general bacteria, it has better cleanliness than surface water and groundwater, and excellent scavenging of active oxygen by the action of dissolved metal ions. It is known to have an action effect.

Therefore, the use of deep sea water as weak alkaline water combines alginate with minerals contained in kelp seaweed to promote the elution of alginate.In particular, the sodium component, the most abundant sodium in the deep sea water, combines with alginic acid to give sodium alginate. Sodium alginate dissolves well in water, so it is easily eluted as a broth. Also, minerals of deep sea water are added to broth, which helps to regulate and maintain various physiological functions of the human body.

In addition, since the pH of the body fluid is about 7.35 ~ 7.43, it is known that drinking water also has a weak alkalinity to the human body. Therefore, the use of weakly alkaline deep sea water as the water used in the preparation of broth can provide a beneficial effect on human health. have.

In order to further elute alginic acid into the broth, it is preferable to immerse the kelp in the broth in an aqueous solution of fumaric acid.

Fumaric acid is effective in eluting alginic acid, which is a slime component of kelp, into the water, and has a unique sour taste, improving the taste of broth. It is effective to increase the duration.

The kelp is briefly immersed in an aqueous solution of fumaric acid adjusted to a pH of 4.5 to 5.5 and then taken out for use in the preparation of a broth. The soaking time is sufficient if the fumaric acid is buried over the entire surface of the kelp. It is not preferable because it is eluted and removed.

However, kelp is rich in nutrients, nutritional value, and unique fragrance, which enhances the taste of broth, while algae's unique fishy seaweed smell can cause the soup to be rejected by fish eaters. .

Therefore, in order to reduce the seaweed smell of kelp, it is preferable to stir the kelp to remove fishy aroma and then use it as a broth material.

The stir treatment is preferably stir-fry the kelp for 1 to 3 minutes at 100 ~ 150 ℃, and then the second stir treatment for 5 to 15 minutes at 60 ~ 80 ℃, the kelp through the stir treatment While reducing the algae odor can increase the extraction yield of the useful components of the kelp to the broth, as described above, the first roasted briefly at high temperature and then the longer fried at low temperature so as not to destroy the useful components contained in the kelp.

The licorice has a sweet taste to protect the stomach wall and prevent gastric acid secretion to improve the taste of the broth, as well as to reduce the irritation of the stomach wall by the pungent taste of red pepper powder and to provide an effect of suppressing the excessive secretion of gastric acid.

When the tofu, vegetables, seafood and broth are prepared as described above, the roasted vegetables and seafood are mixed with red pepper powder and poured into the prepared broth and boiled for 5 to 10 minutes to prepare a mixture.

In the broth, alginate is mainly present in the form of salts such as sodium alginate or calcium alginate.Sodium alginate is dissolved in water, but calcium alginate is insoluble in water, so it is difficult to bind and fix on the surface of the tofu. There is a problem of lumping together.

In order to improve this problem, it is preferable to boil the vegetable and seafood mixed broth with boiling vinegar. Vinegar dissolves calcium in calcium alginate and alginate separated from calcium combines with sodium present in the broth to make sodium alginate. It is dissolved in the broth while forming a, the amount of vinegar is preferably 1 to 5 parts by weight based on 100 parts by weight of vinegar so that calcium can be dissolved without bringing a change in taste.

Next, pour the boiled mixture into a bowl to pour the boiled mixture to prepare champon tofu, and mixing 350 to 550 parts by weight of the mixture based on 100 parts by weight of tofu is most suitable for harmony of taste.

The tofu is different depending on the manufacturing method, but usually shows acidity of pH 5.2 ~ 6.2 and when acid is added to sodium alginate, alginic acid precipitates and swells and becomes viscous. If you pour the mixture boiled on tofu, it is dissolved in broth. Sodium alginate contacts the acidic tofu surface and precipitates with alginic acid, binding to the surface of the tofu.

Alginic acid is a food used as a thickening agent, which binds to the surface of the tofu and forms a film, and binds to calcium in the bulk tofu to form insoluble viscous calcium alginate and adheres to the surface of the tofu in a gel state. You can get the effect of soft tofu not being released in soup.

In order to further prevent the phenomenon in which the tofu is loosened by the hot broth, it is preferable to immerse the tofu in milk and then mix it with the boiled mixture.

Milk is a food containing a large amount of calcium. It is classified as an alkaline food, but milk itself has a weak acidity (approximately pH 6.5). When milk is in contact with an acidic substance, the milk protein is entangled like a soft tofu, so it can After immersing the tofu in milk for a while, applying milk to the surface of the tofu, and mixing it with the mixture, sodium alginate in the mixture comes into contact with the weakly acidic milk tangled on the surface of the tofu and precipitates as alginic acid, binding to the surface of the tofu. Alginic acid again binds with the calcium in the milk to form calcium alginate and sticks to the tofu surface.

As another method for preventing the loosening of the tofu by hot broth, the tofu may be immersed in yoghurt and then mixed with the boiled mixture.

Since yogurt is fermented milk made by fermenting milk, it has a lower pH than milk (about pH 4.0) and has a refreshing flavor. So, when soaking soft tofu in yogurt, sodium alginate is converted to alginic acid than when soaked in yogurt. The effect of binding, and the effect of the alginate bound on the surface is converted to calcium alginate is fixed to the surface of the soft tofu may be further improved.

As another method for preventing the loosening of the tofu by hot broth, it is preferable to immerse the tofu in lemon juice and then mix it with the boiled mixture.

Lemon juice is made from the flesh of lemon, which is characterized by high content of vitamin C and citric acid, strong acidity, and unique scent. The juice is pH 3.2, which has 6 ~ 7% acid. It is contained.

Soaking soft tofu in lemon juice improves the effect of surface fixation of soft tofu of alginate and surface fixation of soft tofu of calcium alginate than that of soaking in milk or yogurt. Citric acid in lemon juice captures calcium ions and promotes calcium absorption in the body. It provides the effect of improving the human absorption rate of calcium contained in the tofu in large quantities.

As described above, the method for producing Champon Soybean Tofu of the present invention elutes the alginate of kelp in the form of alginate such as sodium alginate, calcium alginate, and so on, and calcium alginate which is not dissolved in water is converted into sodium alginate form. After binding to the surface of the tofu in the form of alginic acid and then fixed in the form of calcium alginate to give the effect of coating the surface of the tofu to prevent the phenomenon of loosening of the tofu by hot soup.

In addition, the jjambbong tofu of the present invention is not added to the ingredient to make meat or broth turbid and refreshing taste, cool, light, and does not add salt ingredients that harm the health has a beneficial effect on health.

In addition, according to the diet of the eater, Zidang, tofu, red pepper, leek, leek, buttercups, cucumbers, etc. can be added to the champon tofu to enhance the visual flavor with taste.

Hereinafter, the present invention will be described in more detail with reference to the following examples, comparative examples and test examples.

However, the following examples are only for illustrating the present invention, and the present invention is not limited to the following examples and may be changed to other examples of substitution and equivalent within the scope without departing from the technical spirit of the present invention. It will be apparent to those skilled in the art to which the invention pertains.

≪ Example 1 >

Soybeans were soaked in water, pulverized with a grinder, and the soy milk and soy milk were separated. After the boiled soy milk was sufficiently boiled, a coagulant was added to solidify the tofu.

The tofu was soaked immediately after immersed in milk and held in place.

1/4 cabbage, 1/2 carrot, 1/2 onion, 2 green onions, 2 bell peppers, 10 mushrooms, 10 mushrooms, 1 bamboo shoot, 1 bamboo shoot, and then oil in a heated pan Put the sliced vegetables and stir-fry while adding 10 tablespoons of red pepper powder to stir-fry prepared vegetables.

Also, three sea cucumbers, five seashells, and two squids were sliced and mixed with 30 shrimp and 50 mussels to prepare seafood.

Next, add 20 kg of desalted deep sea water, 2 kg of kelp, 0.5 kg of onion, 0.5 kg of onion, 0.2 kg of garlic, 0.1 kg of red pepper seed, 0.1 kg of licorice, and boil for 45 minutes, filter, remove dry matter and season with soy sauce. The broth was prepared.

Pour the broth to the stir-fried vegetables and seafood (broth: stir-fried vegetables: seafood = 100: 20: 15 weight ratio), and boil for 7 minutes, and then put 180 g of tofu served in the bowl into the bowl. Poured g prepared champon tofu.

<Example 2>

The kelp was roasted at 125 ° C. for 2 minutes, then again at 70 ° C. for 10 minutes.

In Example 1, jjambbong tofu was prepared in the same manner as in Example 1, except that the roasted kelp was used as kelp in the broth.

<Example 3>

In Example 1, kelp in the broth was prepared immediately after dipping in an aqueous solution of fumaric acid, and then used to prepare the broth.

<Example 4>

In Example 1, chopped soybean tofu was prepared in the same manner as in Example 1, except that 0.7 kg of vinegar was added to boil the fried vegetables, seafood, and broth.

<Example 5>

In Example 1, champon tofu was prepared in the same manner as in Example 1, except that the tofu was dipped in lemon juice instead of being immersed in milk.

<Example 6>

In Example 1, except that the tofu in milk instead of immersing the tofu in milk, instead of immersing the tofu in milk. Champon pure tofu was prepared in the same manner as in Example 1.

<Comparative Example>

In Example 1, the kelp was not used in the broth, except that sand bone broth was used instead of deep sea water. Champon pure tofu was prepared in the same manner as in Example 1.

<Test Example 1> texture analysis

Only the tofu from the champon tofu of Examples 1 to 6 and Comparative Examples was measured to measure firmness, springiness, cohesiveness and adhesiveness, and tofu (hot) used as the main ingredient of champon tofu. The results were compared with the broth) as a control.

Firmness indicates the firmness of the soft tofu, and elasticity is the property of deformed material to return to its original state upon removal of force. It is a sense of elasticity in the mouth, and cohesiveness is closely related to ingredients in food. When chewed, it is not easily released, but it is a property that gives a chewy feeling. Its adhesiveness is the force required to remove the tofu from the state attached to the surface of the tongue, teeth, oral cavity.

The measurement was repeated 5 times using a physical property analyzer (Texture Analyzer, TA-XT2, manufactured by Stable Micro Systems, UK), and a pre-test speed 2.0 mm / s, using a probe plunger having a diameter of 25 mm, Test speed 1.0 mm / s, post-test speed 1.0 mm / s, measured by the conditions of the trigger force auto 5.0 g and the average value is shown in Table 1 below.

Texture measurement results division Ruggedness Resilience Coherence Adhesion Example 1 40.1 0.35 0.68 -3.8 Example 2 38.6 0.33 0.65 -3.3 Example 3 42.7 0.39 0.73 -4.5 Example 4 41.3 0.35 0.70 -4.0 Example 5 44.8 0.45 0.77 -4.6 Example 6 43.2 0.42 0.75 -4.7 Comparative Example 33.5 0.28 0.58 -1.4 Control group 35.2 0.31 0.60 -2.7

As a result of Table 1, the texture of Example 5 was the most excellent using the whole tofu soaked in lemon juice, and the texture of Example 6, which was used by soaking the tofu in yoghurt, was excellent next, and kelp immersed in an aqueous solution of fumaric acid Then, Example 3 which boiled the broth, Example 4 which added vegetables, seafood, and broth at the time of boiling, and Example 1 which used the soybean curd in milk were next excellent.

The alginic acid of kelp is further eluted into the water by fumaric acid and combined with sodium in deep sea water to form sodium alginate, and then contact with acidic lemon juice, yoghurt or milk on the surface of the tofu to precipitate alginic acid, followed by yogurt, milk or It is thought to be the result of sticking to the surface of the soft tofu while forming calcium alginate by combining with calcium of the soft tofu.

In other words, the calcium alginate formed on the surface of the tofu is sticky and thus serves to hold the tofu to adhere to each other and to coat the surface of the tofu, so that the tofu does not loosen at high temperature broth so that the tofu has firmness, elasticity, cohesiveness and adhesion. It is interpreted as improving sex.

Among the soup materials, the deep seawater and kelp were not used in the comparative example, and the texture of the raw tofu was lowered by the high temperature of the soup.

Test Example 2 Sensory Evaluation

Taste, aroma, texture and overall acceptability of the champon tofu prepared in Examples 1 to 6 and Comparative Examples were evaluated on a 5-point scale using 30 experienced sensory evaluation agents and the average values are shown in Table 2 below.

Sensory evaluation result division flavor incense Texture Overall preference Example 1 4.1 3.8 3.9 4.0 Example 2 4.4 4.1 3.7 4.2 Example 3 4.1 3.8 4.1 4.0 Example 4 4.1 3.9 4.0 4.0 Example 5 4.5 3.9 4.6 4.4 Example 6 4.1 3.7 4.4 4.3 Comparative Example 3.5 4.3 3.4 3.7  5: very good, 4: good, 3: moderate, 2: bad, 1: very bad

As shown in Table 2, the taste was excellent in Example 5 immersed in soft tofu in lemon juice, Example 2 was stir-fried kelp, the comparative example without using the kelp was evaluated the lowest, Lemon juice was added to add a refreshing taste or stir fry after kelp to remove the fishy smell of kelp and the taste was improved.

In the comparative example, the tofu was loosened in the broth, and there was no neat taste, and the rich taste of the bone marrow broth inhibited the light taste of the tofu, so that the overall taste of the jjambbong tofu could not be felt.

Flavor did not enter kelp and used the bone marrow instead of deep seawater was the best, Comparative Example 2 was excellent when the kelp was entered, the seaweed odor of seaweed is fine when the kelp stir-fry process It can be seen that, Example 1, 3, 4, 5 and 6 that was not stir-fry kelp was a deduction factor in the evaluation of the flavor due to some fishy.

The texture was the best in Example 5 and the lowest in the comparative example was shown similar results to Test Example 1.

The overall acceptability was evaluated in the order of Example 5> Example 6> Example 2> Examples 1, 3, 4> Comparative Example was able to confirm the marketability of champon tofu according to the present invention.

Claims (7)

Roasting vegetables and red pepper powder;
5 to 15 parts by weight of kelp, 1 to 5 parts of onion, 1 to 5 parts of onion, 0.5 to 2.0 parts of garlic, 0.1 to 1.0 parts of red pepper seed, 0.1 to 1.0 parts of licorice, and boil Preparing a broth by removing the next dust;
Preparing a mixture by mixing 10 to 30 parts by weight of the roasted vegetables and red pepper powder and 10 to 20 parts by weight of seafood and boiling for 5 to 10 minutes to 100 parts by weight of the broth;
Dipping the soft tofu in milk or lemon juice and then scooping it out; And
Champon tofu production method comprising the; pouring the 350 to 550 parts by weight of the mixture to 100 parts by weight of the extracted tofu. The method according to claim 1,
The vegetable is at least one selected from the group consisting of cabbage, carrot, onion, leek, green pepper, mushroom and bamboo shoot, the seafood is at least one selected from the group consisting of sea cucumber, shrimp, conch, mussel and squid Champon pure tofu production method characterized by. The method according to claim 1,
The kelp is stir-fry for 1 to 3 minutes at 100 ~ 150 ℃, then chopped soybean tofu production method characterized in that the second roasted for 5 to 15 minutes at 60 ~ 80 ℃. The method according to claim 1,
The kelp is champon tofu production method characterized in that after dipping in an aqueous solution of fumaric acid. The method according to claim 1,
Champon tofu production method characterized in that the boiling by adding 1 to 5 parts by weight of vinegar based on 100 parts by weight of the broth in the step of preparing the mixture. The method according to claim 1,
The milk is champon tofu production method characterized in that the yogurt. Champon soft tofu prepared by the method of any one of claims 1 to 6.