KR101589250B1 - Hericium erinaceum Containing Bean Curd And Method for Producing the Same - Google Patents

Abstract

The present invention relates to a hericium erinaceus soybean curd and a method for manufacturing the same. According to the present invention, the method for manufacturing hericium erinaceus soybean curd comprises: a step of obtaining dried hericium erinaceus whose taste and flavor are preserved; a step of grinding the dried hericium erinaceus; a step of grinding beans soaked in water; a step of separating the same into soy milk and bean-curd dregs; a step of manufacturing soy milk/hericium erinaceus paste by taking some of the soy milk; a step of obtaining a soy milk/hericium erinaceus mixed liquid by mixing the rest separated soy milk with the soy milk/hericium erinaceus paste; a step of heating the soy milk/hericium erinaceus mixed liquid; a step of injecting a coagulant into the heated soy milk/hericium erinaceus mixed liquid and then coagulating the same; a step of grinding coagulation of the soy milk/hericium erinaceus mixed liquid; and a step of pressing and forming the ground material of the soy milk/hericium erinaceus. The present invention has effects of manufacturing hericium erinaceus soybean curd with a good taste and flavor by delivering a flavor and a taste of hericium erinaceus to soybean curd as it is, containing a large amount of hericium erinaceus without reduction of palatability and formability, and thereby manufacturing various hericium erinaceus soybean curd and soft soybean curd with different content of hericium erinaceus as necessary. According to the present invention, hericium erinaceus soybean curd and soft soybean curd can be healthy food which can be protein food and have a unique function of hericium erinaceus by adding the function of hericium erinaceus to bean curd.

Description

{Hericium erinaceum Containing Bean Curd and Method for Producing the Same}

More particularly, the present invention relates to a method for manufacturing a tofu mushroom tofu, which comprises adding a fine powder of Mushroom mushroom preserved in taste and flavor during the production of tofu, And a method for producing the tofu.

It is estimated that soybeans have been cultivated since 5,000 years ago, and in Korea about 1,500 years ago. Soybeans are soybeans, which means soybeans, soybeans and bean sprouts. Soybeans also differ in terms of nutrients from beans, peas and peanuts. Soy is important as a source of vegetable proteins and oils.

Soy protein is similar to animal protein in amino acid composition, especially in lysine-deficient cereal-based diets due to its high lysine content. Especially in countries where animal protein intake is low, such as in Korea, soybean is used as a protein source instead of animal protein. Tofu is one of the representative processed foods produced by processing soybean.

In addition to tofu, soybean products such as soybean paste, bean curd, and fermented food such as soy sauce, soybean paste and soybean oil have been produced and edited for a long time.

Soybeans are now becoming more and more healthier than nutritious foods, and they are becoming a disease-preventing food. So far, it has been proved that beans are highly related to physiological activities due to their excellent prevention effect in cancer, heart disease, osteoporosis, kidney disease and the like. Nutrients in soy include lecithin, isoflavones, dietary fiber, oligosaccharides, and vitamin E. Lecithin has the effect of reducing saponin-induced vascular cholesterol, stimulating brain activity, preventing dementia, and preventing arteriosclerosis. Isoflavone, which is specifically enriched in soy, has anticancer effects as well as prevention of chronic diseases such as osteoporosis, kidney failure, , And dietary fiber has strong effects on constipation and constipation. The oligosaccharide helps the activity of bifidobacteria to inhibit obesity, while vitamin E has the effect of eliminating free radicals and preventing stains. In addition to these nutrients, soy protein degradation products such as peptides, trypsin inhibitors, phytic acid (Inositol hexakisphosphate), and saponin.

Recently, many efforts have been made to diversify the taste and aroma of tofu. For example, processed tofu has been developed to add variety of ingredients and additives in addition to soybeans to diversify taste and functions and to broaden consumer choice. These additives in tofu include vegetables such as white rice, brown rice, black rice, barley, sorghum and millet, carrots, red pepper and other vegetables such as bokbunja, green tea, seaweeds such as seaweed, seaweed, kelp, chitosan, DHA . However, when the tofu is added by adding the additive, it is difficult to manufacture such as tofu making and coagulation in the manufacture of the tofu. For this reason, commercialized tofu is added only a small amount even if additives are used, and the functionality due to the additives is almost meaningless.

Hericium erinaceum is similar to a monkey head in China because it is similar to a monkey head. It grows on the stem of a broad-leaved tree, such as an oak, oak, and artificial cultivation using sawdust as an edible mushroom . Mushroom gods are about 5 ~ 20cm in diameter, mostly ball or egg-shaped, with hair on the upper side and countless needles on the side and lower side. It is known to be effective in preventing diabetes. It is very popular as a diet food because it has a very low calorie content and is full of fiber and moisture. In addition, it is said that it is effective for stomach and bowel disease in one room. The nutritional components of the mushroom were: 2.4g of protein per 100g, lipid 0.3g, saccharide 4.0g, calcium 5.0mg, potassium 234mg, phosphorus 30mg, zinc 1.2mg, iron powder 1.7mg, sodium 3.0mg, zinc 1.2mg 30 mg of niacin, 4.5 mg of niacin, 0.09 mg of vitamin B1, 0.33 mg of B2, 0.11 mg of B6, 12 mg of vitamin C and 4.3 mg of folic acid fiber.

Recently, the usefulness of Mushroom mushroom has been known and its use has been sought. Even when added to another food, most of the added amount is very small, meaning that it is practically useless as a method for ingesting mushrooms. If you develop processed foods that can contain large amounts of food in everyday foods, it can be a good health food and a diet food that can greatly increase the intake of mushrooms.

Korean Patent Laid-Open Publication No. 2003-0073243 discloses a method for producing mushroom tofu added with mushroom powder, mushroom flavor and mushroom extract. In the boiled soy milk, a mushroom powder is added together with a coagulant (soymilk: volume ratio of mushroom powder 100 : 20) and then solidified to prepare a mushroom sprouts. Mushroom extract and mushroom flavor were added to the mushroom sprout (volume ratio of mushroom extract: mushroom flavor: 99.7: 0.2: 0.1) Mushroom tofu is produced.

In Korean Patent Laid-Open Publication No. 10-2006-0025652,

And 5 to 25 parts by weight of a filtrate obtained by mixing the water and the mushroom at a weight ratio of 5: 1 to 20: 1 and extracting the mixture by hot water extraction and sieving was added to 100 parts by weight of soy milk, There is disclosed a method for producing soybean curd, which comprises heating and stirring the soybean milk with addition of jugular water to solidify the soybean milk, and pressing the soybean milk to produce a mushroom tofu.

Korean Patent Laid-Open Publication No. 10-2009-0125741 discloses a process for producing the mushroom powder, which comprises drying the mushroom and pulverizing the mushroom powder to a size of 5 탆 and the edible water at a weight ratio of 1: 2 to 1: 5, And fermented for 3 to 5 days in a fermentation room, and then subjected to hydrothermal extraction at 90 ° C to 100 ° C for 1-2 hours to obtain a mushroom extract. The mushroom extract was mixed with pulverized soybeans to produce tofu, There is disclosed a process for producing soybean milk for production and then manufacturing shaped tofas according to the method for producing tofu.

Conventional production methods of mushroom tofu added with mushroom can be divided into two methods: a method of producing mushroom by adding powdered mushroom to soybean milk, and a method of making mushroom extract to produce soybean milk. In case of simple addition to soybean milk, it is difficult to add a large amount because it may hinder the molding of tofu and the texture may be lowered. Also, even if a small amount is added, it is not uniformly mixed and the texture of the tofu is lowered. It may happen that it breaks. In addition, the method of making and using the mushroom extract has the problem that the inherent flavor and taste of the mushroom is difficult to be delivered to the head as it is, and if too much is added, the coagulation and molding of the head are hindered.

Korean Patent Publication No. 2003-0073243 Korean Patent Publication No. 10-2006-0025652 Korean Patent Publication No. 10-2009-0125741

The present invention relates to a method for preparing a fermented soybean mushroom of the present invention, wherein the fermented soybean mushroom is first dried and processed into fine powder so that the flavor and aroma of the ferret mushroom can be contained in the tofu, Which is capable of containing a large amount of Aspergillus oryzae mushroom as needed without reducing the moldability of the tofu or lowering the texture of the bean curd, and to provide a soya bean mushroom tofu so prepared do.

According to another aspect of the present invention,

The mushroom was first dried at 90 ~ 110 ℃ for 3 ~ 6 hours, then aged at room temperature for 2 ~ 24 hours and then dried at 90 ~ 110 ℃ for 3 ~ 6 hours. ;

Pulverizing the dried corn boric acid mushroom to a size of 5 to 20 탆 to obtain a finely pulverized soybean curd fungus;

Milling the beans to water to a size of 10 to 30 mu m;

Separating the pulverized soybean pulverized liquid by filtration into soybean milk and beage;

A part of the separated soybean milk was mixed with the microfine powder obtained in the above step at a volume ratio of 1: 2 to 2: 1, and the mixture was heated until uniformity was obtained to produce a soybean oil / paprika mushroom paste ;

Mixing the soy milk / soybean mushroom paste with the separated residual soy milk at a ratio of 5 to 100 g / 100 L of soybean milk to obtain a soy milk / soybean mushroom mixture;

Heating the mixture of soybean oil / Japanese radish mushroom mushroom;

Adding a coagulant to the heated soybean oil / mushroom mushroom mixture to solidify the mixture;

Crushing a solidified product of the soybean milk / mushroom mixture; And

And compressing and molding the crushed soybean oil / cormorant mushroom solidified product.

Preferably, the mushroom powder has a particle size of 10 to 15 mu m.

Preferably, the soybean oil / mushroom mixture is heated to 100 to 110 ° C.

According to an embodiment of the present invention, the method may further include a step of mixing the soybean oil and the mushroom powder and then filtering the mixture of soybean oil / mushroom mushroom by heating before heating to remove the bitter taste.

According to one embodiment of the present invention, a mixture of magnesium chloride, calcium chloride and sun salt is used as the coagulant.

In addition, in the present invention, the mushroom tofu produced by the method for producing mushroom tofu is provided.

Further, in the present invention,

The mushroom was first dried at 90 ~ 110 ℃ for 3 ~ 6 hours, then aged at room temperature for 2 ~ 24 hours, and then dried again at 90 ~ 110 ℃ for 3 ~ 6 hours to obtain dried oriental mushroom step;

Pulverizing the dried corn boric acid mushroom to a size of 5 to 20 탆 to obtain a finely pulverized soybean curd fungus;

Milling the beans to water to a size of 10 to 30 mu m;

Separating the pulverized soybean pulverized liquid by filtration into soybean milk and beage;

A part of the separated soybean milk was mixed with the microfine powder obtained in the above step at a volume ratio of 1: 2 to 2: 1, and the mixture was heated until uniformity was obtained to produce a soybean oil / paprika mushroom paste ;

Boiling the remaining residual soybean milk and then rapidly cooling the soybean milk to 0 to 5 ° C;

Adding the soybean oil / soybean oil mushroom paste to the quenched soybean milk at a ratio of 5 to 100 g per 100 L of soybean milk, And

And a step of injecting the mixture of soybean oil, soybean mushroom, and coagulant into a sealed container, heating the mixture at 75 to 85 ° C for 20 to 40 minutes, and then rapidly cooling the mixture to 0 to 5 ° C .; Is provided.

According to the present invention, the soybean curd mushroom tofu or soybean curd mushroom soybean curd according to the present invention is dried so as to preserve the flavor and taste of the mushroom mushroom, finely pulverized to 5 to 20 μm, and then mixed with a small amount of soybean milk, It is possible to completely blend the soybean oil mushroom powder, which is difficult to completely mix with the original soybean milk, by mixing it with the remaining soybean milk by making the mushroom paste at the second time and completely coagulating the soybean milk into the homogenized state, It is possible to make a mushroom tofu which is excellent in texture and does not become. In addition, the aroma and flavor of Mushroom Mushroom is transferred to the tofu as it is, and it is possible to make a mushroom tofu with good taste and fragrance, and it can contain a large amount of Mushroom Mushroom without deterioration of texture and formability. Can be prepared with various contents of the mushroom tofu and tofu. The tofu and tofu of the present invention can be a health food containing not only a protein food but also an inherent functionality of a mushroom as a result of the addition of the function of the mushroom to the beans. The mushroom tofu and tofu of the present invention are particularly suitable for a variety of tofu specialty dishes and are valuable as a new well-being food added with the functionality of the mushroom mushroom while taking advantage of the tofu.

FIG. 1 is a process flow diagram illustrating a method for manufacturing a mushroom head portion of a mushroom root according to a preferred embodiment of the present invention.
FIG. 2 is a process flow diagram illustrating a method for manufacturing a mushroom sprout of Japanese mushroom according to a preferred embodiment of the present invention.

FIG. 1 is a process flow diagram illustrating a method of manufacturing a mushroom head of Toyo mushroom according to a preferred embodiment of the present invention. The method for producing a mushroom head portion of the present invention comprises the steps of (S10) obtaining a dried herring mushroom preserved in taste and aroma, (S20) crushing a dried herring mushroom, (S30) A step of separating soy milk and bean paste (S40), a step of making a soybean paste / soybean paste mushroom paste (S50) by taking a part of soybean milk, mixing the soy milk / soybean paste mushroom paste with the remaining soy milk, (S80), adding a coagulant to the mixture of heated soybean oil / mushroom mushroom (S80), heating the mixture of soymilk / mushroom mushroom (S70) (S90), and compressing and molding the soybean oil / mushroom mushroom pulp (S100).

Hereinafter, a method for producing the mushroom head portion of the present invention will be described in detail with reference to FIG.

Rootstock mushroom drying stage ( S10 )

Dried mushrooms are dried to preserve the flavor and aroma of the mushroom. First, the mushroom is first dried at 90 to 110 ° C for 3 to 6 hours, then aged at room temperature for 2 to 24 hours, and further dried at 90 to 110 ° C for 3 to 6 hours. By drying in a two-step drying process including aging, the flavor and flavor inherent to the mushroom is preserved, and even when a small amount of the mushroom is added in an amount of less than 5% by weight to the tofu, the flavor unique to the mushroom is imparted to the tofu. The drying may preferably be performed using a dry oven.

Dried herringbone mushroom crushing step ( S20 )

The thus-dried Pseudomonas sp. Mushroom is finely pulverized to a size of 5 to 20 탆 to obtain a fine powder of Pseudomonas sp. Mushroom. More preferably, it is finely ground to a particle size of 10 to 15 mu m. Equivalent to more finely pulverized cornflower mushrooms in comparison with the pulverization of the soaked beans carried out in subsequent steps is necessary for uniform mixing. The size of 5 ~ 20㎛ is almost the same size as dust. So finely crushed and finely pulverized soaked soybeans to 10 ~ 30㎛ size to produce soymilk so that it can be mixed evenly with other soybean milk and Rootstock mushroom It becomes.

Grinding stage of so-called beans ( S30 )

To improve the flavor of tofu and to prevent deterioration, pick out scratched, spoiled or rotten beans, and select only good soybeans and wash them several times. The washed soybeans are then called for 8 to 12 hours in water. This is to ensure that the soymilk is well extracted during subsequent grinding steps. If the time to be called water is less than 8 hours, the pulverization is not satisfactory in the subsequent pulverization step, and the production amount of soybean milk is decreased. If it exceeds 12 hours, the nutrients of soybean protein such as protein are eluted much in water and the fiber is excessively blown The soy milk is pushed out to the pond. The mixing ratio of soybean and water is not particularly limited, but the volume of beans is more than doubled due to soaking, so it is preferable to control the weight ratio of 1: 4 to 7. The type of water to be used is not particularly limited, and water that can be consumed, such as tap water or bottled water, is used. It is preferable to use water at a low temperature within the room temperature range to prevent destruction of the soybean protein.

The so-called soybean is pulverized by a suitable grinding means to obtain a soybean powder liquid. It is preferable that the particle size of the beans is pulverized to 10 to 30 탆 by using a gas flow type pulverizer as the pulverizing means. If the particle size of the soybean is larger than 30 탆, the cohesion of the final soybean mushroom tofu may not be satisfactory and the texture may be deteriorated. If the particle size is less than 10 탆, the hardness of the final soybean mushroom tofu may be lowered, It is not preferable because one mixing may become difficult.

By such grinding, the particle size of the soybean becomes small and the surface area becomes large, so that the water absorption rate is further increased. Thereafter, the soybean powder is stirred in a stirring tank capable of controlling the speed, so that the soybean powder is uniformly dispersed. For example, it is possible to prevent the lump of soybean powder and prevent foaming (low-speed agitation) caused by (high-speed agitation) by combining various stirring speeds as follows: (1) High-speed agitation: The mixture is stirred at about 3,000 rpm for about 2 minutes. (2) Low-speed stirring: Stir for about 2 minutes at about 20 rpm to remove bubbles caused by high-speed stirring. (3) High-speed agitation: Mix the soybean powder at 3,000 rpm for 2 minutes to completely dissolve the soybean powder in water. (4) Low-speed stirring: Mix for 2 minutes at about 20 rpm to remove bubbles caused by high-speed stirring.

Filtration separation step ( S40 )

When the soybean powder liquid is filtered, the beans and impurities are filtered out, and only pure soybean milk can be separated. It is preferable that the soymilk obtained at this time is about 7 to 8 Bricks. Further, at this time, it is possible to remove the fishy flesh of the soybeans by further performing a known degassing process (see Patent Document No. 10-0787490 of the present inventor). Although the beans are high in nutrients, they contain insoluble substances, and when they are contained in the final tofu, the texture becomes rough and lacks uniformity, so that the texture characteristic of the bean is lower than that of general tofu. Is removed from the commercial point of view considering the taste of consumers. As the filtration means, a physical separation means such as a sieve or a centrifuge may be used.

Steps to make soybean paste / mushroom paste ( S50 )

A part of the soybean milk separated from the above was mixed with the fine powder of Porphyra species obtained in the above step at a volume ratio of 1: 2 to 2: 1, and the mixture was heated until uniformity was obtained to make a soybean oil / . Soymilk and mushroom powder have different contents, and there are many differences in the physical properties such as hydrophilicity of the surface. Therefore, in case of simple mixing of large amount of soymilk mushroom powder in a large amount of soymilk, it is difficult to uniformly mix and uniformly mixed with the naked eye. However, in fact, And it is a cause of inhibiting the texture. Due to such a problem, it is difficult to add a large amount of 5 to 10% by weight or more. In the present invention, first, a small amount of soybean milk and a fine powder of Myrcidiaceae is mixed at a volume ratio of 1: 2 to 2: 1, and the mixture is heated until it becomes a homogeneous state to form a paste. Thus, Making it possible to blend into everyday life. When the paste is made into a paste form, the soybean oil is completely wrapped in the soybean oil mushroom powder having different surface properties. In the subsequent stage, when the soy milk / soybean paste mushroom paste is mixed with a large amount of soy milk, the soybean oil mushroom powder It is thought to be completely miscible into everyday life.

Preparation stage of soybean milk / mushroom mixture S60 )

To the remaining soymilk separated in the above step, the soybean oil / soybean oil mushroom paste is added at a ratio of 5 to 100 g per 100 L of soybean oil, and mixed to make a soybean oil / soybean oil mushroom mixture. After adding soybean oil / mushroom paste to soybean milk, it is preferable to thoroughly mix and stir until forming a homogeneous phase. As a result, a mixture of soymilk / mushroom mushroom, in which soybean mushroom powder is completely mixed with soybean mushroom powder, can be obtained as a whole. The addition amount of soybean oil / mushroom paste can be adjusted according to consumer's preference, and it is possible to produce various products from small amount to large amount.

After obtaining a mixture of soymilk / mushroom mushroom, selectively filtering the mixture of soymilk / mushroom mushroom to remove the mushrooms. Most of the beans are separated and removed in the filtration separation step (S40). However, since the bean curd, which is the inner part of the bean curd, is partially contained in the soybean milk, if the filtrate is separated once more using the filter net, the commerciality of the final product is improved. It is preferable that the sieve mesh used at this time is smaller than the filtration hole size of the sieve mesh used in the filtration separation step S40 described above.

Soy milk / Root mushroom mixture heating step ( S70 )

This step is a pre-treatment step for sterilization as well as a subsequent solidification step, and the soybean / Root-mushroom mixture without sugar removed is heated using a flame or steam. In this case, the heating is preferably carried out at 100 to 110 占 폚, more preferably at around 104 占 폚.

Solidification step ( S80 )

After the heated soybean oil / mushroom mixture is cooled to some extent, the coagulant is gradually added to solidify it. In the present invention, the coagulant may be any coagulant that can be used in the production of tofu. However, it is important to select a coagulant in terms of the quality of the manufactured tofu. In the present invention, magnesium chloride, calcium chloride and salt may be preferably used as a coagulant in water. The composition of the coagulant mixture preferably comprises 2 to 50 parts by weight of calcium chloride and 100 to 500 parts by weight of salt based on 100 parts by weight of magnesium chloride, and may further contain an appropriate amount of water. More preferably, it is composed of 5 to 20 parts by weight of calcium chloride and 200 to 400 parts by weight of a salt of sodium chloride, based on 100 parts by weight of magnesium chloride, and furthermore, 500 to 2,000 parts by weight of water may be further added. In one embodiment of the present invention, a mixed solution of 10 parts by weight of calcium chloride, 300 parts by weight of the salt of the sun, and 1,000 parts by weight of water was used for 100 parts by weight of magnesium chloride. Among the coagulants, magnesium chloride and calcium chloride are used to coagulate soybean protein glycinein. As a byproduct, 2% of NaCl is contained in the wastewater, which is generally used for making tofu. And bitter taste, when the tofu is made, the salty taste and the bitter taste increase the taste of the tofu as a whole, resulting in a taste that is palatable. In addition, they are well dissolved in water and have a rapid solidification speed, which serves to increase the hardness of the final mushroom tofu. Tofu is made in a way to be filled in a container, so after cooling, the tofu should be able to easily escape from the case. When salt is added as an additive, a conjunctiva is formed between the case and the tofu when it is quenched, so that the tofu easily escapes from the case. As the salt, a processed salt such as purified salt or bamboo salt may be used. In the present invention, preferably, a salt of the sun is used as the natural salt. Sea salt is a salt made by evaporating water from sea salt in wind and sunlight. It is rich in taste, nutrition and minerals. The solidification temperature may vary depending on the amount of the coagulant used, and in the present invention, the solidification takes place at about 90 캜. The coagulant should be added only to the amount required for solidification and the residual amount should be minimized.

A defoamer or vegetable oil may be added to remove the foaming that occurs during solidification.

When the solidification is over, the mixture of soymilk / spruce mushroom becomes tofu.

Crushing step ( S90 )

In this step, the coagulated product of the soybean oil / soybean mushroom mixture in the form of soybean curd is crushed to an appropriate size.

In the step of mixing (S40), heating (S60), solidification (S70) and crushing (S80), other additives such as white rice, black rice, brown rice, barley, Such as vegetable and fruits such as carrot, pepper and bokbun, guava leaf, green tea, mulberry leaf, vitamins, tea leaves, seaweed such as seaweed, seaweed, kelp, ginseng, herb medicine, garlic, It is possible to make various products by mixing other functional ingredients such as lotus root, chitosan, DHA and the like or powder of additives.

Compression molding step ( S100 )

Finally, the soybean oil / mushroom mushroom pulp is poured into a mold such as a head plate on which a cotton swab is spread, and then compressed using a presser to form a head shape. The squeezing time may vary depending on the condition of the soy milk / mushroom mushroom crush, the hardness and texture of the desired mushroom tofu. If the force to press or hold too long is too strong, the final head becomes hard. If the pressure is too short or too short, the head is weak.

Depending on the degree of squeezing, a commercially available tofu shape such as a soybean curd, a soybean curd, and a common tofu is made, and consumers can cook various foods using this.

Productization phase ( S110 )

The method for manufacturing the cormorant mushroom tofu of the present invention may further include the step of further commercializing the molded pressured tofu. Specifically, the pressed cornstarch mushroom tofu is dipped in cold water, cooled, and cut to a predetermined size suitable for a commercial market. The reason for cooling in water is to improve the preservability of the product and to remove the remaining coagulant. Alternatively, the cut pine mushroom tofu can be rapidly freeze-dried and vacuum-packed and then commercialized.

According to another embodiment of the present invention, the method for preparing soybean mushroom mustard is the same until the step (S50) of obtaining the soybean oil / mushroom mushroom paste, the remaining soybean milk is boiled and then quenched, and the soy milk / After mixing the paste and the coagulant, the mixture is poured into a container, heated and quenched to produce a product.

FIG. 2 is a process flow diagram illustrating a method for manufacturing a mushroom sprout of Japanese mushroom according to a preferred embodiment of the present invention. The method comprises the steps of (S10) obtaining a dried herring mushroom preserved in taste and aroma, (S20) crushing a dried herring mushroom, (S30) pulverizing soybeans called water, A step of separating soybean milk into bean curd and bean curd (S40), a step of making soybean paste / corn mushroom paste by taking some of soybean milk (S50), a step of heating and cooling the remaining soybean milk (S60), a step of soaking soybean milk / Mixing the paste and the coagulant (S70), injecting the container (S80), heating and quenching (S90), and making the product (S100).

Hereinafter, the process for preparing the spiny mushroom sprouts of the present invention will be described in detail with reference to FIG. Up to step (S50) of making soybean oil / mushroom mushroom paste is the same as the manufacturing method of mushroom tofu head described above, only the following steps will be described.

After heating the remaining soymilk Quench  step( S60 )

The remaining soymilk separated in the above step is boiled and then quenched to 5 ° C or lower, preferably 0 ° C to 5 ° C. The soymilk obtained through this step is preferably about 9 to 11 Bricks, more preferably about 10 Bricks. It is preferable that the soy milk in the preparation of soybean milk is 2 ~ 3 higher than that of the soybean milk in the manufacturing process of the soybean mushroom tofu described above.

Mixing soy milk / corn mushroom paste and coagulant in soy milk ( S70 )

To the remaining quenched soymilk obtained in the above step, the soybean oil / cormorant mushroom paste is added at a rate of 5 to 100 g per 100 L of soybean milk, and the coagulant is added thereto and mixed. Except that the coagulant is added together with the soy milk / cormorant mushroom paste, the description of the coagulant is the same as that of the mushroom tofu production.

The step of injecting into the vessel ( S80 )

The soy milk / herring mushroom / coagulant mixture is injected into a sealed container. At this time, the sealed container is to be used for the final product.

Heating and Quenching  step( S90 )

The soymilk / coagulant mixture injected into the vessel is heated to 75 to 85 ° C for 20 to 40 minutes and then quenched to 5 ° C or less, preferably 0 to 5 ° C. The heating at this time serves also as a sterilization treatment, and more preferably about 80 占 폚 for about 30 minutes.

Productization phase ( S100 )

The method for manufacturing the mushroom sprouts of the present invention may further comprise a step of further producing. Specifically, in the commercialization step, packaging for commercialization, processing for enhancing preservability, and the like may be included.

As described above, according to the present invention, the soybean mushroom tofu or soybean mushroom soybean mushroom according to the present invention is prepared by coagulating the soybean mushroom and mushroom mushroom in a mild manner, And flavor and flavor of the mushroom tofu can be produced.

In addition, the soymilk mushroom tofu and northern mushroom tofu prepared according to the present invention can be used as food for reproductive purposes or as a raw material for specialty foods such as noodles, confectionery, baking, dough (puddings, prims, milk, cream) Similarly, it can be usefully utilized as various health and well-being food materials suited to the taste of consumers.

Hereinafter, the present invention will be described in more detail by way of examples, but the scope of the present invention is not limited to these examples.

Example  One

First, the mushroom was first dried at 100 ° C for 5 hours, aged at room temperature for 8 hours, and then dried again at 100 ° C for 4 hours. Then, the dried cormorant mushroom was pulverized to an average particle size of 12 ± 5 μm to obtain a fine powder of Mushroom mushroom.

Separately, 7 kg of soybeans in good condition were selected, washed several times with water, and then put into 35 liters of water and sufficiently diluted for 10 hours. The so-called soybean was pulverized to 800 mesh using an air-flow mill, and the mixture was added to a stirring tank for 2 minutes at 3,000 rpm, 2 minutes at 20 rpm, 2 minutes at 3,000 rpm, 2 minutes at 20 rpm, The powder was dispersed evenly. Using a sieve filter, the beans and impurities were filtered off and soy milk was obtained.

A portion of the separated soybean milk was mixed with the pulverized corn silkworm powder at a volume ratio of 1.5: 1, and the mixture was heated to a temperature of 60 ± 20 ° C and mixed until uniform.

Then, the soy milk / pine nut mushroom paste was added to the separated residual soy milk at a ratio of 10 g per 100 L of soybean milk, and mixed to make a soymilk / pine mushroom mixture. The mixture was filtered through a sieve to remove the insides. The resulting mixture of soybean oil and green tea leaf mushroom was sterilized by heating at 104 DEG C, and a proper amount of a coagulant mixture consisting of 10 parts by weight of calcium chloride, 300 parts by weight of sodium chloride and 1,000 parts by weight of water was added to 100 parts by weight of magnesium chloride, To obtain a solidified product. The resultant soymilk / mushroom mixture was pulverized, and then poured into a tofu plate and molded into a bean curd mushroom tofu shape using a press machine. Then, the tofu was cut into chilled tofu after removing residual coagulant by cooling in cold water.

Example  2

A soybean oil mushroom tofu was prepared in the same manner as in Example 1, except that soybean oil / soybean oil mushroom paste was added at a ratio of 20 g per 100 L of soy milk.

Example  3

A soybean oil mushroom tofu was prepared in the same manner as in Example 1, except that soybean oil / soybean oil mushroom paste was added at a ratio of 40 g per 100 L of soy milk.

Example  4

After obtaining soymilk in the same manner as in Example 1, the soymilk was boiled and quenched to about 4 ° C. To the rapidly cooled soymilk, the soy milk / corn mushroom paste and the coagulant were added together and mixed. The soy milk / corn boric acid paste, the coagulant and the amount used were the same as in Example 1 above. The resulting mixture of soybean oil, soybean mushroom, and coagulant was poured into a sealed container, heated at about 80 ° C for about 30 minutes, and then quenched to about 4 ° C to prepare a soybean mushroom.

Comparative Example  One

Tofu was prepared in the same manner as in Example 1, except that the mushroom was not added.

Comparative Example  2

A spoon was prepared in the same manner as in Example 4, except that sparrow mushroom was not added.

Comparative Example  3

Dried mushroom tofu was prepared in the same manner as in Example 1, except that commercially available dried mushroom mushroom was pulverized to an average particle size of about 20 탆 at a ratio of 3 g per 100 L of soybean milk.

Comparative Example  3

Dried mushroom tofu was prepared in the same manner as in Example 1, except that commercially available dried mushroom mushroom was pulverized to an average particle size of about 30 탆 at a ratio of 3 g per 100 L of soybean milk.

Comparative Example  4

Dried mushroom tofu was prepared in the same manner as in Example 1, except that commercially available dried Mushroom mushroom was pulverized to an average particle size of about 20 μm at a ratio of 5 g per 100 L of soybean milk.

Test Example  1: Sensory test

The appearance and preference of the soybean mushroom tofu prepared in Examples 1 to 4 and Comparative Examples 1 to 4 were compared and evaluated. The evaluation was made by sensory evaluation. The appearance, mushroom flavor, softness, overall texture, and overall taste were evaluated and evaluated two times. The sensory test was carried out by 10 panelists, and a 5-point evaluation was carried out with three points of Comparative Examples 1 and 2. The scores were evaluated by averaging the two evaluation points of 10 panels (5 points: good, ~ 3 points: normal, ~ 1 point: bad). The results are shown in Table 1 below.

Exterior incense Softness Texture flavor Example 1 3.1 3.4 3.1 3.4 3.3 Example 2 3.1 3.7 3.0 3.6 3.6 Example 3 3.2 3.9 3.1 3.7 3.8 Comparative Example 1 3.0 3.0 3.0 3.0 3.0 Comparative Example 3 2.7 3.1 2.6 2.5 2.9 Comparative Example 4 2.6 3.2 2.5 2.5 3.1 Example 4 2.9 3.4 3.0 3.3 3.3 Comparative Example 2 3.0 3.0 3.0 3.0 3.0

In the present invention, it was confirmed that the soybean curd mushroom tofu and soybean curd mushroom tofu of the present invention prepared in Examples 1 to 4 were superior to Comparative Examples 1 and 2 in that all the items of appearance, aroma, softness, overall texture, Respectively. On the other hand, Comparative Examples 3 and 4, in which the powder of the common dry mushroom mushroom was simply added to soybean milk, showed a lower score in appearance, softness and overall texture compared to the comparative example. In particular, when the dry mushroom powder was mixed with soybean milk, the mushroom powder of the mushroom powder was not uniformly mixed in the soy milk even though the amount of the mushroom powder was not so much, and the phenomenon of aggregation of the small amount of the mushroom powder and sinking downward was observed. I did.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is evident that many alternatives, modifications and variations will be apparent to those skilled in the art without departing the spirit and scope of the present invention as defined by the appended claims. The scope of protection of the present invention should be construed as described in the claims.

According to the present invention, tofu, which has been regarded as a conventional protein food, can be utilized as a new health functional food supplemented with the functionality of the Japanese mushroom.

The tofu and tofu of the present invention can be used as various well-being food ingredients such as noodle, confectionery, baking, dough (pudding, prime, milk, fresh cream), drinks and salad Can be usefully used.

Claims (10)

The mushroom was first dried at 90 ~ 110 ℃ for 3 ~ 6 hours, then aged at room temperature for 2 ~ 24 hours and then dried at 90 ~ 110 ℃ for 3 ~ 6 hours. ;
Pulverizing the dried corn boric acid mushroom to a size of 5 to 20 탆 to obtain a finely pulverized soybean curd fungus;
Milling the beans to water to a size of 10 to 30 mu m;
Separating the pulverized soybean pulverized liquid by filtration into soybean milk and beage;
A part of the separated soybean milk was mixed with the microfine powder obtained in the above step at a volume ratio of 1: 2 to 2: 1, and the mixture was heated until uniformity was obtained to produce a soybean oil / paprika mushroom paste ;
Mixing the soy milk / soybean mushroom paste with the separated residual soy milk at a ratio of 5 to 100 g / 100 L of soybean milk to obtain a soy milk / soybean mushroom mixture;
Heating the mixture of soybean oil / Japanese radish mushroom mushroom;
Adding a coagulant to the heated soybean oil / mushroom mushroom mixture to solidify the mixture;
Crushing a solidified product of the soybean milk / mushroom mixture; And
And compressing and molding the crushed soy milk / cornstarch mushroom solidified product. 2. The method according to claim 1, wherein the granular mushroom powder has a particle size of 10 to 15 mu m. The method according to claim 1, wherein the mixture of soybean oil and mushroom mushroom is heated to 100 to 110 ° C. The method according to claim 1, wherein a mixture of magnesium chloride, calcium chloride and sun salt is used as said coagulant. The method according to claim 1, further comprising the step of filtering the soybean oil / mushroom mushroom mixture before heating to remove the soybean oil / mushroom tofu mixture after obtaining the soybean oil / mushroom mushroom mixture, . A mushroom tofu prepared by the method of any one of claims 1 to 5. The mushroom was first dried at 90 ~ 110 ℃ for 3 ~ 6 hours, then aged at room temperature for 2 ~ 24 hours, and then dried again at 90 ~ 110 ℃ for 3 ~ 6 hours to obtain dried oriental mushroom step;
Pulverizing the dried corn boric acid mushroom to a size of 5 to 20 탆 to obtain a finely pulverized soybean curd fungus;
Milling the beans to water to a size of 10 to 30 mu m;
Separating the pulverized soybean pulverized liquid by filtration into soybean milk and beage;
A part of the separated soybean milk was mixed with the microfine powder obtained in the above step at a volume ratio of 1: 2 to 2: 1, and the mixture was heated until uniformity was obtained to produce a soybean oil / paprika mushroom paste ;
Boiling the remaining residual soybean milk and then rapidly cooling the soybean milk to 0 to 5 ° C;
Adding the soybean oil / soybean oil mushroom paste to the quenched soybean milk at a ratio of 5 to 100 g per 100 L of soybean milk, And
The method of claim 1, wherein the soybean oil / soybean mushroom / coagulant mixture is injected into a sealed container, heated at 75 to 85 ° C for 20 to 40 minutes, and then rapidly cooled to 0 to 5 ° C. [Claim 7] The method according to claim 7, wherein the granular mushroom powder has a particle size of 10-15 [mu] m. The method according to claim 7, wherein a mixture of magnesium chloride, calcium chloride and sodium chloride is used as the coagulant. 9. A sprouted soybean curd mushroom prepared by the method of any one of claims 7 to 9.

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