KR101745473B1

KR101745473B1 - Method for making dried bean curd containing kelp

Info

Publication number: KR101745473B1
Application number: KR1020150147736A
Authority: KR
Inventors: 김준엽
Original assignee: 김준엽
Priority date: 2015-10-23
Filing date: 2015-10-23
Publication date: 2017-06-09
Also published as: KR20170047522A

Abstract

The present invention relates to a method of manufacturing a kelp skewer, comprising the steps of preparing an extract of Hokutogi (Extract) for extracting hot water after washing leaves and branches of Hwangchujang (S10); Preparing a tangle powder for preparing a tangle powder (S20); A primary soaking step (S30) in which beans are washed and then added to water for 5 to 10 hours; A secondary immersion step (S40) in which the soybeans having been subjected to the primary immersion step (S30) are removed and put into the extract of Huchulchiai in the preparation of the extract (10); A soymilk liquid preparation step (S50) of pulverizing soybean and Hwigae extract together with soybean oil, which has been completed in the second immersion step (S40); A mixing step (S60) of mixing the soymilk liquid formed in the soy milk solution step (S50) and the tangle powder of the tile powder preparing step (S20); (S70) in which the mixture of the mixing step (S60) is heated to a temperature of 70 to 90 占 폚, and then a head coagulant is added to the dehydrated water and pressed by using a press machine; And a drying step (S80) of applying hot air to the molded head of the head molding step (S70) to dry the water to a water content of 5 to 10%.
As a result, the active ingredient of kelp is contained, and not only can it be taken as a health food that balances the nutrients, but also soy beans are added to the extract of Hwangchil-myeon so that there is no unique odor of soybean and the moisture content is low, Can be used.

Description

{Method for making dried bean curd containing kelp}

More particularly, the present invention relates to a method for producing a tuna crab tofu having a low moisture content, a reduced extract of the extract, and a preservative property remarkably increased .

Tofu is one of the foods produced by processing soybeans. It is relatively easy to cook and cheaper, making it a no-brainer food. The major component of tofu, soybeans, consists of 40% crude protein, 17.2% crude fat, and various nutrients such as moisture and isoflavones.

Tofu has a digestibility of over 95% and is well-coordinated with other foods and is included in our diet by various recipes.

On the other hand, general tofu has a high moisture content, so the shelf life is not long. In recent years, as the weight of one person increases, the leftover tofu left is often left untreated. In order to compensate for the disadvantages of such tofu, efforts have been made to increase the preservation period of tofu by adding additives such as ginger to the tofu like the 'Patent Document 1'.

KR 10-1441052 B1 (2014. 09. 17.)

The present invention has been made in order to solve the above-mentioned problem of tofu, and a problem to be solved by the present invention is to provide a tofu which is low in moisture content derived from China, And to provide a method for manufacturing a sea tangle head.

In order to solve the above-mentioned problems, the present invention provides a method for manufacturing a kelp skewer tofu, comprising washing the leaves and branches of Hwangchujang and then subjecting it to hot water extraction; Preparing kelp powder to produce kelp powder; A primary soaking step in which beans are washed and then added to water for 5 to 10 hours; A second immersion step in which the beans having been subjected to the first immersion step are taken out and put into the extract of Hwangcholgak tree in the preparation of the Hwangchu tree extract; A soybean milk preparation step of pulverizing soybean and Huangchu extract together with the second immersion step to produce soybean milk; A mixing step of mixing the soy milk solution formed in the soy milk solution preparation step with the tallow powder in the tallow powder preparation step; Heating the mixture in the mixing step to a temperature of 70 to 90 캜, adding a curd coagulant to the dehydrated foam, and pressing the mixture in a press machine; And a drying step of applying hot air to the molded head of the head forming step to dry the water to a moisture content of 5 to 10%.

The method of manufacturing the kelp skewer according to the present invention not only can be used as a health food for balancing the nutrients because it contains the active ingredient of kelp, but also has the characteristic odor of soybeans by soaking in the extract of Hwachilnok tree, And the preservation period is improved, so that it can be used easily.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram showing a process of a method of manufacturing a kelp skewer according to the present invention;
2 is a block diagram showing the process of preparing the tile powder

Hereinafter, a method for manufacturing a kelp skewer according to the present invention will be described in detail with reference to the accompanying drawings.

The present invention relates to a method of manufacturing a kelp skewer head, wherein FIG. 1 is a block diagram illustrating a process of manufacturing a kelp skewer head according to the present invention, and FIG. 2 is a block diagram illustrating a process of preparing a kelp powder.

The method of manufacturing a kelp skewer according to the present invention comprises a step (S10) of preparing an extract of Hokutogi (Hokutogi) extract for washing leaves and branches of Hokutogi (Japanese white pine), followed by hot water extraction; Preparing a tangle powder for preparing a tangle powder (S20); A primary soaking step (S30) in which beans are washed and then added to water for 5 to 10 hours; A secondary dipping step (S40) in which the soybeans having been subjected to the primary dipping step (S30) are taken out and put into the extract of Hokutogi (Hokutogi) tree in the preparation of the Hwigokjanggwa extract (S10); A soymilk preparation step (S50) of pulverizing the bean and Hwigulak extract together with the second submerged step (S40) to produce a soy milk solution; A mixing step (S60) of mixing the soymilk liquid formed in the soymilk solution preparation step (S50) and the tangle powder of the tile powder preparation step (S20); (S70) in which the mixture of the mixing step (S60) is heated to a temperature of 70 to 90 占 폚, and then the head coagulant is added to the dehydrated and compressed by using a press machine; And a drying step (S80) of applying hot air to the molded head of the head molding step (S70) and drying the water to a water content of 5 to 10%.

Each component will be described in detail below.

In the step S10 of preparing the extract, the extract is obtained from the extract. In the preparation step (S10), the leaves and branches of Hwangchu-myeon are first cut into a size of 1 to 3 cm, washed with clean water, and then sprayed with 10-20 times water of Hwangchu- Dip eggplant and extract by boiling at a temperature of 90 to 100 DEG C for 90 to 120 minutes.

The tile powder preparation step (S20) is a step of preparing kelp contained in the kelp roots of the present invention. Specifically, the kelp kelp drying step (S22) is performed by applying hot air to the washed kelp and drying it to a moisture content of 5% or less; And a tuna crushing step (S24) in which the dried kelp in the kelp drying step (S22) is cut into a predetermined size, followed by lyophilization, and then pulverized into a size of 50 to 300 meshes.

The kelp drying step S22 is a step of drying the kelp so that the moisture content of the kelp is reduced to 5% or less by applying hot air to the washed kelp.

The kelp crushing step (S24) is a step of cutting the dried kelp in the kelp drying step (S22) to a size of 1 to 3 cm, freezing it, and pulverizing it into a powder having a size of 50 to 300 mesh. Further, if necessary, the particles may be ground to a size of 1 to 70 mu m.

The first stage of soaking (S30) is to wash the soybeans to be used in tofu with clean water, then add soybeans to twice the weight of soybeans and then be called for 5 to 10 hours.

The second immersion step (S40) is a step of immersing the beans immersed in water in the first step of immersion step (S30) in the extract of Hwangcholgak tree, taking out the beans after the first immersion, S10), which is referred to as soybeans. At this time, it is preferable to prepare an amount of extract of Hwangcholgak twice as much as the weight of soybean, and the immersion time is preferably 5 to 10 hours. Therefore, it is possible to remove the fish-specific fish smell by the extract of Hwangchu-myeon, and to enhance the preservability by containing the components of Hwangchu-hwanggi.

In the soy milk solution preparation step (S50), soybean and Hwigulak tree extracts having been subjected to the second immersion step (S40) are pulverized together with a crusher or a crusher, and solids are removed using a centrifugal filter or the like, This is a separate step.

The mixing step (S60) is a step of mixing the soymilk liquid prepared in the soymilk preparation step (S50) and the tangle powder prepared in the tile powder preparation step (S20). Specifically, soybean milk and kelp powder are mixed at a weight ratio of 100: 0.5 to 100: 5.

In the head molding step (S70), the mixed soy milk solution and the kelp powder mixture are heated to a temperature of 70 to 90 DEG C in a mixing step (S60), followed by adding a head coagulant such as magnesium chloride or calcium, and then stirring. Preferably, the coagulant is added in an amount of 0.006 to 0.16% based on the weight of the soybean milk, but is not limited thereto. Then, when the tofu granules are formed in the mixed solution to which the coagulant is added, this is evenly applied to the dehydrator placed on the dehydrator frame, the dehydrator is spread over the dehydrator, and the operation is repeated. In this process, the moisture is released. Finally, by using a press machine, the pressure of the head is gradually reduced by three times at a pressure of about 1 kg / cm 3 to make the moisture content of the head 10 to 15%.

In the drying step (S80), the head formed in the head forming step (S70) is transferred to an oven, and hot air at 60 to 90 DEG C is added thereto for 60 to 120 minutes to dry the water to a moisture content of 5 to 10%.

Meanwhile, the present invention can also use a white acid tea as needed, in which case a white acid tea preparation step (S90) may be further included. The white acid tea preparation step (S90) may be performed only before the drying step (S80) without being limited by the manufacturing order.

In the preparation step of Baeksan tea (S90), Baeksan tea harvested in the early spring before flowers are prepared, and the young leaves and branches of Baeksan tea are cut into a predetermined size and washed. The white tea leaves and branches are placed in an oven (or a heating container), heated at a temperature of 100 to 150 ° C for 10 to 30 minutes, and then cooled to dry to a moisture content of 5% or less. At this time, it is effective to reduce the water content by repeating heating and cooling 2-3 times.

The thus-prepared white tea is used in a drying step (S80) to add an aroma of white tea to the tofu. Specifically, the drying step (S80) is performed by mixing the molded tofu and the white tea of the white tea preparation step (S90) . At this time, the position of Baeksan tea is placed at the position where the hot wind is blown, so that the hot wind passes through Baeksan tea and then moves to the head, so that the fragrance of Baeksan tea is added to the head. The hot air condition is the same as the drying step (S80) described above.

In the following, examples and comparative examples of the method of manufacturing the kelp skewer according to the present invention will be described and the sensory test performed using the same will be described.

1 kg of soybean was washed cleanly in water and then soaked in 2 L of water and called for 8 hours. During the call, cut the leaves and branches of yellowtail tree in 3cm increments and wash them in clean water. Then, 200 g of Hwacheon-gil leaf and eggplant are soaked in 2 L of water, boiled at 100 ° C. for 100 minutes, and then cooled at room temperature. At the same time as this work, the kelp was cleanly washed in water, dried by heating to a water content of 5% by hot air, cut into a size of 3 cm, crushed and screened on a mesh of 50 mesh. At the same time as this work, Baeksan tea leaves and branches are cut into 3cm size, then washed in clean water, and then put in an oven and heated at 120 ° C for 20 minutes to dry. Then, the soybeans which have been firstly immersed in water are immersed in 2L of Hwangchulchu extract for 8 hours, and then they are ground and solids are passed through cottonseed to extract soybean milk. 50 g of tallow powder is mixed with 2 L of soybean milk, and then a coagulant is added and agitated. When the head grain is formed, it is laminated on dehydrated water and pressed three times by using a press machine. Finally, the squeezed tofu and dried bacillus tea were transferred to an oven and dried in hot air at 60 ° C for 120 minutes to complete the kebab tofu.

&Lt; Comparative Example 1 &

In the above example, the remaining processes except for the second immersion step were carried out in the same manner to complete the kelp head.

&Lt; Comparative Example 2 &

In the above example, the remaining processes except for the production of white tea were carried out in the same manner.

&Lt; Comparative Example 3 &

In the above example, the remaining processes except for the production of white tea tea and the second immersion step were carried out in the same manner.

&Lt; Comparative Example 4 &

According to the known method of manufacturing the tofu, the tofu was completed with only the beans.

The kelp skewers prepared in Examples and Comparative Examples 1 to 4 were boiled in boiling water for 1 minute to provide 100 randomly selected men and women in their 20's and 60's to taste and taste and smell, Respectively. The results are shown in Table 1, and the numerical values shown in the table are the average values of the scores evaluated by the sensory evaluation personnel.

division flavor smell Exterior Overall palatability Example 8.5 9.0 8.5 9.0 Comparative Example 1 7.5 8.0 8.5 8.0 Comparative Example 2 8.0 8.5 8.5 8.0 Comparative Example 3 7.0 7.5 8.5 7.5 Comparative Example 4 7.0 7.0 8.0 7.0

Evaluation criteria: Very good (10 points), Good (7.5 points), Average (5 points), No (2.5 points), Very displeased (0 points)

In general, the first taste of the food may have a feeling of rejection, but as with the results of the sensory evaluation, the kelp skewer of the present invention showed a higher preference than the skewer that did not use whitish wood or white bean tea, Dried tofu using Hwangchil and Baeksan tea was preferred to dry tofu according to the general method of producing tofu.

The reason for this is that the sea tangle tofu of the present invention using natural materials is more preferable than the normal tofu in terms of health function, and the added sea tangle, yellowtail and white bean are well matched to the tofu. In addition, the kelp skewered tofu of the present invention is removed from the soybean specific fish by the extract of Hwangchil-myeon, and the moisture content of the surface of the kelp skewer is lowered by the white smoke fumigation to increase the texture, It was expected that the preference of the flavor was improved compared to Comparative Examples 1 to 4 by diluting the flavor in the kelp skewer tofu.

Claims

(S10) a step of preparing an extract of Huangchuang, which is obtained by washing leaves and branches of Huchulchiai, followed by hot water extraction;
Preparing a tangle powder for preparing a tangle powder (S20);
A primary soaking step (S30) in which beans are washed and then added to water for 5 to 10 hours;
A secondary immersion step (S40) in which the soybeans having been subjected to the primary immersion step (S30) are removed and put into the extract of Huchulchiai in the preparation of the extract (10);
A soymilk preparation step (S50) of pulverizing the bean and Hwigulak tree extract together with the soybean oil to form a soy milk solution;
A mixing step (S60) of mixing the soymilk liquid prepared in the soy milk solution preparation step (S50) and the tangle powder of the tile powder preparation step (S20);
(S70) in which the mixture in the mixing step (S60) is heated to a temperature of 70 to 90 DEG C, and then a head coagulant is added to the dehydrated water and pressed by using a press machine;
And a drying step (S80) in which hot air is applied to the molded head of the head molding step (S70) and the water content is dried at a moisture content of 5 to 10%
In step S10 of preparing the extract, 10g to 20x of water is added to the leaves, and the leaves are boiled for 90 to 120 minutes at a temperature of 90 to 100 ° C. In the immersion step (S40), the extract of Hwangcholgak was prepared in an amount of 2 times as much as the weight of the soybean and immersed for 5 to 10 hours,
In the mixing step (S60), the soy milk solution and the tangle powder are mixed at a weight ratio of 100: 0.5 to 100: 5,
After washing the leaves and branches of Baishan tea, the process of heating and cooling in a heating vessel at a temperature of 100 to 150 ° C for 10 to 30 minutes is repeated 2-3 times to dry the Baishan tea at a water content of 5% or less (S80). In the drying step (S80), the hot air passes through the white acid tea prepared through the white acid tea preparation step (S90), and is disposed to face the molded head through the head molding step (S70) And drying the resulting mixture.

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The method according to claim 1,
The tile powder preparing step (S20) comprises: a kelp drying step (S22) in which hot air is applied to the washed kelp and dried to a moisture content of 5% or less;
(S24) cutting the dried kelp in the kelp drying step (S22) to a predetermined size, followed by lyophilization, and pulverizing the dried kelp to a size of 50 to 300 meshes. Method of manufacturing tobacco head.

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