KR101754171B1

KR101754171B1 - Method for making dried bean curd containing rice

Info

Publication number: KR101754171B1
Application number: KR1020150176091A
Authority: KR
Inventors: 김준엽
Original assignee: 김준엽
Priority date: 2015-12-10
Filing date: 2015-12-10
Publication date: 2017-07-19
Also published as: KR20170068972A

Abstract

The present invention relates to a method for producing a rice tobacco head, comprising the 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; A rice powder preparing step (S20) for preparing rice 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); A mixing step (S60) of mixing the soy milk solution formed in the soy milk solution step (S50) and the rice powder of the rice 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%.
Therefore, not only is it possible to eat it as a health food that balances the nutrients because of the effective ingredient of rice, but also the bean is called in the extract of Huangchu tree, so that there is no odor specific to soybean and the moisture content is low, Can be used.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing tofu,

More particularly, the present invention relates to a method for producing a rice tofu having a low moisture content, a reduced extract of Huangchuang, and a remarkable increase in 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.)

DISCLOSURE OF THE INVENTION The present invention has been made in order to solve the above-mentioned problems 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 manufacturing a tobacco head.

In addition, a problem to be solved by the present invention is to provide a method for producing rice tofu to which rice is added in order to supplement methionine which is insufficient in soybean which is a raw material of tofu.

In order to solve the above-mentioned problems, the method for preparing a rice tofu according to the present invention comprises: preparing an extract of Hwangchuogi extract to remove leaves and branches of Hwangchujang and then extracting it by hot water; A rice powder preparing step of preparing rice 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 soy milk solution preparation step with the rice powder in the rice 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 producing rice tofu tofu according to the present invention not only can be used as a health food for balancing nutrients because it contains an effective ingredient of rice, but also has a unique odor of soybean and low moisture content The storage period is improved and can be easily used.

1 is a block diagram showing a process of a method of manufacturing a rice tofu head according to the present invention
2 is a block diagram showing the process of the rice powder preparing step

Hereinafter, a process for producing a rice tobacco head according to the present invention will be described in detail with reference to the accompanying drawings.

The present invention relates to a process for producing a rice tofu head, wherein FIG. 1 is a block diagram showing a process of a method for manufacturing a rice tofu head according to the present invention, and FIG. 2 is a block diagram showing a process of preparing a rice flour.

The method for preparing a rice tofu according to the present invention comprises a step (S10) of preparing an extract of Hokutogi (Japanese whiskey) extract for washing leaves and branches of Hokutogi, and then subjecting it to hot water extraction; A rice powder preparing step (S20) for preparing rice 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 rice powder of the rice 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 rice powder preparing step (S20) is a step of preparing rice contained in the rice tofu head according to the present invention, specifically rice drying step (S22) in which hot air is applied to the washed rice and the moisture content is lowered to 5% or less; And a rice pulverizing step (S24) of cutting the dried rice of the rice drying step (S22) to a predetermined size, freeze-drying the rice, and pulverizing the dried rice to a size of 50 to 300 mesh.

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

The rice pulverization step (S24) is a step of cutting the dried rice in a rice 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. At this time, the freezing temperature is frozen at a temperature of minus 20 ° C or less, and the particles may be crushed to a size of 1 to 70 μm as necessary.

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 soy milk solution prepared in the soy milk solution preparation step (S50) and the rice powder prepared in the rice powder preparation step (S20). Specifically, the soy milk solution and the rice powder are mixed at a weight ratio of 100: 0.5 to 100: 5.

In the head forming step S70, the mixed soy milk solution and the rice powder mixture are heated to a temperature of 70 to 90 DEG C in the mixing step (S60), and then a head coagulant such as magnesium chloride or calcium is added and then stirred. 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 the rice tofu head according to the present invention will be described, and the sensory test performed using the examples will be described.

1 kg of soybeans was washed thoroughly in water and then soaked in 2 liters of water 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 rice was cleanly washed with water, followed by hot air drying to a moisture content of 5%, lyophilization at a temperature of minus 20 ° C for 30 minutes, and pulverization. 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 rice powder is mixed with 2 L of soy milk solution, and then a coagulant is added and stirred. When the head grain is formed, it is laminated on dehydrated water and pressed repeatedly three times using a press machine. Finally, the pressed tofu and dried Baiksan tea were transferred to an oven and then dried with hot air at 60 ° C for 120 minutes to complete the rice 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 rice tofu tofu.

&Lt; Comparative Example 2 &

In the above example, the same procedure was carried out except for the step of producing white tea. In the drying step, the white tea tobacco was left dry to prepare a tofu tofu.

&Lt; Comparative Example 3 &

In the above example, the same procedure was carried out except for the Baic acid tea preparation step and the second immersion step, and dried in the drying step without Baic acid tea to complete the rice tofu.

&Lt; Comparative Example 4 &

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

Rice tofu prepared in Examples and Comparative Examples 1 to 4 was boiled in boiling water for 1 minute to provide 100 randomly selected male and female of 20's to 60's to taste 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, the first taste of the food may have a sense of rejection. However, as with the results of the sensory evaluation, the rice tofu of the present invention showed a higher preference than the tofu which did not use the whitish or white tea, And Bacillus thuringiensis had higher preference than dry bean curd according to general manufacturing method.

The reason for this is that the rice tofu of the present invention using natural products has a higher preference in terms of health function than the conventional tofu, and the added rice, yellowtail and white beans are well matched to the tofu. In addition, in the rice tofu of the present invention, the soybean specific extract of soybean is removed by the extraction of soybean, the water content of the surface is lowered by the acid fumigation of Baiksan than the inside of the rice tofu, and the texture is increased, To improve the flavor, so that it is expected to have a 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 rice powder preparing step (S20) for preparing rice 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;
A mixing step (S60) of mixing the soy milk solution formed in the soy milk solution production step (S50) and the rice powder of the rice 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 rice 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 rice powder preparation step (S20) comprises: a rice drying step (S22) in which hot air is applied to the washed rice to dry a moisture content of 5% or less and then freeze-dried;
And a rice pulverizing step (S24) of cutting the dried rice in the rice drying step (S22) to a predetermined size, followed by lyophilization, and pulverizing the rice to a size of 50 to 300 meshes. Tofu manufacturing method.

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