KR101745490B1

KR101745490B1 - Method for making dried bean curd containing sea mustard

Info

Publication number: KR101745490B1
Application number: KR1020150147737A
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: KR20170047523A

Abstract

The present invention relates to a method for producing a seaweed crab head, comprising: preparing a leek extract (step S10) for washing leaves and branches of the leucocephalicum and then subjecting it to hot water extraction; A step (S20) of preparing a seaweed powder to produce a seaweed powder; 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); (S60) mixing the soy milk solution formed in the soy milk solution step (S50) and the seaweed powder of the seaweed 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 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 seaweed is contained, so that it can be eaten as a health food that balances the nutrients. In addition, soybean extract is added to soybean extract to eliminate soybean specific odor and have a low moisture content, Can be used.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for manufacturing a sea mustard curd containing sea mustard,

More particularly, the present invention relates to a method for producing a seaweed soybean curd having a low moisture content and containing an extract of Ganoderma lucidum to reduce the malodorous peculiar flavor of soybean and significantly improve preservability .

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 has low moisture content derived from China, And to provide a method for producing a seaweed tofu which is improved in preservability.

In order to solve the above problems, the present invention provides a method for preparing sea mustard leaf tofu, Preparing a seaweed powder to produce a seaweed 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; Mixing the soy milk solution formed in the soybean milk preparation step with the seaweed powder in the preparation of the seaweed powder; 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 for producing seaweed soybean curd according to the present invention not only can be used as a health food for balancing nutrients because it contains an active ingredient of seaweed, but also has no specific odor of soybeans, 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 for producing a seaweed crab head according to the present invention;
Fig. 2 is a block diagram showing the process of preparing the seaweed powder

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

The present invention relates to a method for producing a seaweed crab head, wherein FIG. 1 is a block diagram illustrating a process for preparing a seaweed crab head according to the present invention, and FIG. 2 is a block diagram illustrating a process for preparing a seaweed powder.

The method for preparing a seaweed crab head according to the present invention comprises a step (S10) of preparing an extract of Huangchuang for extracting hot water after washing leaves and branches of Huangchu tree; A step (S20) of preparing a seaweed powder to produce a seaweed powder; 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 soy milk solution formed in the soy milk solution preparation step (S50) and the seaweed powder of the seaweed 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 1 to 3 cm size, washed with clean water, and then, 10 to 20 times by volume (w / v) And then boiled for 90 to 120 minutes at a temperature of 90 to 100 캜.

The step (S20) of preparing the seaweed powder comprises preparing a seaweed contained in the seaweed crab head according to the present invention, specifically a seaweed drying step (S22) of applying a hot air to the washed seaweed to dry the seaweed to a moisture content of 5% or less; And a seaweed pulverization step (S24) in which the dried seaweed of the seaweed drying step (S22) is cut to a predetermined size, followed by lyophilization and then pulverized to a size of 50 to 300 meshes.

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

In the step (S24) of wakame crushing, the step (S22) is a step of cutting the dried seaweed 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 seaweed powder prepared in the preparation of the seaweed powder preparation (S20). Specifically, the soy milk solution and the seaweed 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 seaweed powder mixture are heated to a temperature of 70 to 90 DEG C in the 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.

Hereinafter, examples and comparative examples of the method for producing seaweed crab head according to the present invention will be described and the sensory test conducted 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 seaweeds were cleanly washed in water, dried by hot air to a moisture content of 5%, cut into a size of 3 cm, pulverized and sorted in 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. To the soybean milk solution, 2 L of the seaweed powder is mixed with 50 g of the seaweed powder, and then the coagulant is added and agitated. When the head grain is formed, it is laminated to the dehydrated water and pressed repeatedly three times 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 seaweed 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 seaweed tofu.

&Lt; Comparative Example 2 &

In the above example, the rest of the process except for the step of producing white tea was carried out in the same manner, but dried in a state of not containing white tea at the drying step to complete the seaweed tofu.

&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 seaweed tofu prepared in Examples and Comparative Examples 1 to 4 was boiled in boiling water for 1 minute to provide to 100 randomly selected male and female of 20s and 60s to be sampled and to 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, for the first taste of food, there may be a feeling of rejection. However, as in the results of the sensory test, the seaweed tofu of the present invention showed a higher preference than the soybean tofu which did not use yellowtail or white 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 seaweed crab head of the present invention using natural products is more preferable than the normal crab head in terms of health function, and the added seaweed, whitish tree and white algae are well matched to the crab head. In addition, the seaweed soybean curd of the present invention is characterized in that the soybean specific extract of soybean is removed by soybean extract and the moisture content of the surface of the soybean curd is lower than that of the inside of the seaweed soybean curd by means of Baishan fumigation to increase the texture and the unique fragrance It is expected that the flavor was improved by boiling on the sea mustard tofu, showing higher preference than Comparative Examples 1 to 4.

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;
A step (S20) of preparing a seaweed powder to produce a seaweed powder;
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;
(S60) mixing the soy milk solution formed in the soy milk solution preparation step (S50) and the seaweed powder of the seaweed 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 seaweed 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 step (S20) of preparing the seaweed powder comprises: a step (S22) of drying the seaweed to dry the seaweed at a moisture content of 5% or less by adding hot air to the washed seaweed;
And a step (S24) of a seaweed pulverization step (S24) of cutting the dried seaweed of the wakiswo-stage drying step (S22) to a predetermined size, followed by lyophilization, and pulverizing the dried seaweed to a size of 50 to 300 meshes. Method of manufacturing tobacco head.

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