KR101441052B1 - Manufacturing method of bean-curd containing ginger and bean-curd containing ginger - Google Patents

Abstract

The present invention relates to a method for producing ginger tofu and ginger tofu. The method of manufacturing ginger tofu according to the present invention comprises finely pulverizing soybeans soaked in water, adding water, heating and filtering so as to make soymilk, adding natural wastewater, ginger juice and ginger powder to the heated soymilk, To remove moisture to produce ginger tofu.
The method of manufacturing ginger tofu according to the present invention and the ginger tofu can add taste and flavor by adding ginger powder and increase the preservation period.

Description

TECHNICAL FIELD The present invention relates to a method for producing ginger tofu,

The present invention relates to a method for producing ginger tofu, and more particularly to a method for producing ginger tofu which comprises finely pulverizing soybean called water, adding water thereto, heating and filtering the mixture, adding ganju powder, ginger juice, A method of producing ginger tofu in which moisture is removed by compression, and ginger tofu.

Tofu is relatively easy to cook and the price is cheap, so it is popular as a no-load food. Tofu has a digestibility of 95% or more and is well harmonized with other foods. Soybean, which is the main ingredient of tofu, contains a lot of high quality protein, and it is not inferior in terms of nutrition. In addition to protein, it contains a lot of fat and amino acid. Fatty acid contained in soy is an unsaturated fatty acid which removes cholesterol and is effective for the prevention and treatment of various diseases such as heart disease, obesity, arteriosclerosis and hypertension.

Tofu is widely used as a food ingredient, and there are many kinds depending on its hardness. The packaged tofu market is steadily increasing every year, and various tofu are being developed with consumers' expectation of safe food. Tofu using organic soybeans is being developed from tofu using only domestic soybeans. Recently, tofu using natural waters or deep sea water has been developed without adding chemical additives as a coagulant.

However, since tofu contains a lot of water, it easily breaks. Tofu is refrigerated or refrigerated, but the shelf life is short and easily damaged.

Therefore, there is a need for a manufacturing method of the tofu which can extend the preservation period. In addition, there is a need for a method of producing tofu in which nutrients other than protein are added and the taste and flavor of the tofu are further improved.

An object of the present invention is to provide ginger tofu containing ginger nutrients and improved taste and flavor, as well as protein, and to provide ginger tofu produced by the method.

An object of the present invention is to provide a method for manufacturing ginger tofu which can extend the storage period and ginger tofu produced by the method.

In order to achieve the above object, a method of manufacturing ginger tofu according to an embodiment of the present invention comprises finely pulverizing soybean called water, adding water to pulverized soybeans, Adding ginger juice and ginger powder to the soymilk salt to solidify the soymilk salt, adding the coagulated soymilk to a mold, and pressing to remove moisture.

In the method of manufacturing ginger tofu according to another embodiment of the present invention, ginger juice and ginger powder are 0.5 to 2 parts by weight of ginger juice and 0.5 to 2 parts by weight of ginger powder per 100 parts by weight of soybean milk, May not exceed 3 parts by weight with respect to parts by weight.

In the method of manufacturing ginger tofu according to another embodiment of the present invention, the ginger powder may be prepared by removing ginger from the ginger by water, compressing ginger removed from the ginger, compressing the ginger into ginger juice, Separating into ginger foams, drying ginger foams, and grinding dried ginger foams.

The ginger tofu according to an embodiment of the present invention can be manufactured by a method of manufacturing ginger tofu.

The ginger tofu prepared by the method of the present invention has various effects of ginger by adding ginger juice and ginger powder in the coagulation process of soybean milk.

The ginger tofu prepared by the process of the present invention for ginger tofu improves taste and flavor by adding ginger juice and ginger powder and has a long preservation period.

In addition, the ginger tofu produced by the method of the present invention can be used to remove the hot taste of ginger by using ginger powder prepared by mixing ginger with β-cyclodextrin.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart of a method of manufacturing a ginger tofu according to an embodiment of the present invention.
FIG. 2 is a flowchart showing a process for producing ginger powder in an embodiment of the present invention.
FIG. 3 is a flow chart showing a process for manufacturing ginger powder in another embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. Note that, in the drawings, the same components are denoted by the same reference symbols as possible. Further, the detailed description of known functions and configurations that may obscure the gist of the present invention will be omitted. For the same reason, some of the components in the drawings are exaggerated, omitted, or schematically illustrated.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart of a method of manufacturing a ginger tofu according to an embodiment of the present invention.

As shown in FIG. 1, in order to produce ginger tofu according to an embodiment of the present invention, soybeans are finely pulverized by water (S1110). Soybeans contain proteins, fats and polysaccharides. It is recommended that soybeans are thin, clean, yellowish, shiny and elliptical on the surface, and soybeans are cleanly washed to remove foreign matter. Cleaned soybeans are called water for 8 to 16 hours. The time to call for soybeans is slightly different from season to season, 8 to 10 hours in summer and 10 to 16 hours in winter. The so-called beans are finely pulverized using a mill, a grinder or the like. Remove the husks and the like contained in the pulverized soybeans. Fine pulverization of the soybean can facilitate the extraction of the protein.

Next, water is added to the pulverized soybeans, heated, and filtered to produce soybean milk (S1120). Water is added to finely pulverized soybeans and heated for 20 to 40 minutes. Soy protein is readily soluble in hot water and 86% of the total protein is extracted by hot water. The heating temperature should be 100 ° C or less. Preferably 80 to 90 < 0 > C. The protein is dissolved by heating and the fishy bean is removed. A small amount of defoamer is added to prevent the foaming from occurring when the ground soybeans are heated. The heated soybean meal is passed through a filter to separate soybean milk and soybean oil. It is difficult to separate soybean milk when the temperature of pulverized soybeans is lowered, so soybean oil is separated at a sufficiently high temperature. The heated soybean meal may be put on a cotton swab and put in soy milk.

In the soymilk separated from bean curd refuse, salt of ganoderma lucidum, ginger juice and ginger powder are added and solidified (S1130). When the soy milk is cooled to about 70 ~ 80 ℃, add ganjangil jam, ginger juice and ginger powder. It is rich in various minerals. As a coagulant for coagulating soymilk, it is obtained by precipitation of sodium chloride and filtration, followed by recrystallization by leaving effective components such as magnesium chloride, calcium, and potassium as main components of the wastewater. In addition to magnesium chloride, the salt of the salt of the sun also contains various minerals such as calcium, potassium, and sodium, and gives a delicious taste. Protein contained in soymilk is coagulated by the saline solution.

0.5 to 2 parts by weight of ginger juice and 0.5 to 2 parts by weight of ginger powder are added to ginger juice and ginger powder per 100 parts by weight of soybean milk. Since the ginger has a strong taste and flavor, it is preferable that the sum of the ginger juice and the ginger powder does not exceed 3 parts by weight based on 100 parts by weight of the soybean milk. Preferably, 1 part by weight of ginger juice and 1 part by weight of ginger powder are added to 100 parts by weight of soybean milk with equal amounts of ginger juice and ginger powder.

Ginger reduces blood cholesterol and is good for preventing hypertension and arteriosclerosis. Ginger is good for blood circulation and warms the body, and it is good for cold and cold circulation. It also acts to regulate body temperature, and it is also effective against fever. It promotes metabolism and is good for cold and bronchus. In addition, ginger has the effect of alleviating inflammation to stop the headache, improve the arthritis, improve gastrointestinal motility, promote digestive juice secretion, and especially contain protease, so it has good digestive effect. Ginger has an antioxidant function to prevent active oxygen in the body to prevent aging. On the other hand, ginger is a sterilizing and antibacterial action against bacteria causing food poisoning, and acts as a natural preservative.

The coagulated soymilk is put into a mold and compressed to remove moisture (S1140). Crushed soy milk to 4 ~ 5cm in diameter and put into the mold. Squeeze the coagulated soymilk in a mold for 10 to 15 minutes. The moisture is removed by the pressing and hardened to make the head.

FIG. 2 is a flowchart showing a process for producing ginger powder in an embodiment of the present invention.

As shown in FIG. 2, in order to produce ginger powder in the method of manufacturing ginger tofu according to another embodiment of the present invention, the ginger is called water and the ginger is removed (S2110). The ginger is hard and tall and it is good to show an ocher color. It is thick and colorless, and it is wrinkle-like, and a piece is attached to several pieces. The ginger is washed thoroughly, then it is called water for 30 minutes ~ 1 hour to remove the skin. Ginger frozen in water can be removed more easily by freezing it in water in the freezer.

The ginger having the ginger blood removed is cut three times (S2120). Ginger can be sliced into thinned form.

The squeezed ginger is squeezed and separated into ginger juice and ginger root (S2130). The ginger can be squeezed using a juicer. Separated ginger juice can be stored separately and put into soybean milk like ginger powder during the coagulation process of tofu. There are many ginger ingredients in the ginger leaves that have removed ginger juice, and they also contain fiber.

The ginger leaves remaining in the juicer are dried (S2140). The ginger foil may be dried in the shade or in a dryer. In this embodiment, drying is performed using a dryer.

The dried ginger foil is pulverized (S2150). The dried ginger foil is finely pulverized to make a powder. The pulverizing process may be repeated a plurality of times. In this embodiment, the dried ginger powder is pulverized twice and pulverized. Although fresh ginger is used in this embodiment, ginger added in other embodiments may be used.

FIG. 3 is a flow chart showing a process for manufacturing ginger powder in another embodiment of the present invention.

As shown in FIG. 3, in the method of manufacturing ginger tofu according to another embodiment of the present invention, clean ginger is called water to remove ginger powder (S3110).

The ginger having the ginger blood removed is steamed (S3120). Put the ginger in a hot pot, etc. and steam for 90 ~ 110 ℃ for 20 ~ 40 minutes. Preferably steam at 100 DEG C for 30 minutes. By adding ginger, the spicy taste of ginger is partially removed.

The added ginger is mixed with? -Cyclodextrin (S3130). 3 to 7 parts by weight of? -cyclodextrin is added to 100 parts by weight of ginger. Preferably, 5 parts by weight of? -Cyclodextrin is added to 100 parts by weight of ginger. By adding? -Cyclodextrin to ginger, it is possible to remove the hot taste and strong flavor of ginger.

The ginger mixed with? -cyclodextrin is pulverized (S3140). The ginger mixed with? -Cyclodextrin is pulverized using a pulverizer. The pulverized ginger becomes a paste state.

The ground ginger is dried (S3150). The ground ginger is in a paste state and is dried for powdering. Thinly spread ginger paste is dried using a drier.

The dried ginger paste is finely pulverized to produce a powder (S3160). The grinding process may be repeated a plurality of times. In this embodiment, the dried ginger paste is pulverized twice and pulverized. When the ginger powder prepared by mixing with β-cyclodextrin is used, the ginger-specific pungent flavor-free tofu can be prepared.

[Example]

The process for producing ginger tofu according to the method of manufacturing ginger tofu described above will be described in more detail with reference to specific examples.

Clean ginger is called water to remove ginger blooms. Thinly remove the ginger. Cut the ginger juice by squeezing the ginger into the juicer. Ginger juice is stored in a storage container. The ginger leaves remaining in the juicer are put in a drier and dried. The ginger powder, which is dried and dried, is pulverized twice to prepare a fine powder to prepare a ginger powder.

Rinse the soybeans and wash them in water for 10 hours. Crushed soybeans finely. Water is added to the pulverized soybeans and heated to 80 DEG C for 30 minutes. Add a small amount of defoamer when heating. Put the heated soybeans into the filter to separate soybean milk and soybean oil. When the soy milk is cooled to 70 ℃, it is solidified by adding salted ganoderma, ginger juice, and ginger powder. 10 g of ginger juice and 10 g of ginger powder are added to 1 kg of soybean milk. When soymilk is solidified, it is poured into a mold and squeezed. Depending on the degree of squeezing, the hardness of the tofu is changed, and the squeeze for 15 minutes to remove the moisture, remove it from the frame and pack it. Pack the tofu in a container filled with water to seal it, and store the packed tofu in the refrigerator.

The method of manufacturing ginger tofu according to the present invention and the ginger tofu are unique in taste and flavor by adding ginger juice and ginger powder, and the tofu can be prevented from being easily deteriorated. At this time, the tofu added with the ginger powder prepared by mixing with? -Cyclodextrin after the enhancement can alleviate the spicy taste. In addition, the use of ginger can be a new source of income for ginger farmers.

It should be noted that the embodiments of the present invention disclosed in the present specification and drawings are only illustrative of the present invention in order to facilitate description of the present invention and to facilitate understanding of the present invention and are not intended to limit the scope of the present invention. It will be apparent to those skilled in the art that other modifications based on the technical idea of the present invention are possible in addition to the embodiments disclosed herein.

Claims (4)

Finely pulverizing soybeans called water;
Adding water to the pulverized soybeans, heating, and then filtering to produce soybean milk;
Adding sun dried salted water, ginger juice, and ginger powder to the soymilk and coagulating; And
And a step of putting the coagulated soymilk in a mold and pressing to remove moisture,
The ginger powder may contain,
The ginger is called water to remove the ginger blood,
Adding the ginger to which ginger is removed,
Adding < RTI ID = 0.0 > 3-cyclodextrin < / RTI &
pulverizing said ginger mixed with? -cyclodextrin,
Drying the pulverized ginger,
And then re-pulverizing the dried ginger,
Wherein the ginger juice and the ginger powder are 0.5 to 2 parts by weight of ginger juice and 0.5 to 2 parts by weight of ginger powder per 100 parts by weight of the soybean milk, and the sum of the ginger juice and the ginger powder is more than 3 parts by weight By weight of the ginger tofu. delete delete A ginger tofu produced by the method of claim 1.

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