KR101805353B1 - Manufacture method tea bean curd and bean burd thereof - Google Patents

Abstract

The present invention relates to a tofu manufacturing method. The method comprises: a first step of leaving 12kg of soybeans in water for 6-12 hours and then grinding the soybeans; a second step of making bittern by mixing 30g of salt and 700ml of deep ocean water with 1300ml of water; a third step of inserting a fourth of soybean milk from the ground soybeans and then heating and stirring the milk; a fourth step of inserting and stirring a fourth of the soybean milk; a fifth step of stirring the soybean milk when the temperature of the soybean milk becomes 60C; a sixth step of inserting and stirring a fourth of the soybean milk when the temperature of the soybean milk becomes 85C; a seventh step of inserting and stirring a fourth of the soybean milk when the temperature of the soybean milk becomes 80C; an eighth step of stopping the heating and cooling the soybean milk up to 83-84C and stopping the stirring when the temperature of the soybean milk becomes 88C; a ninth step of removing yuba when the temperature of the soybean milk becomes 80-81C, and then, inserting the half of the bittern; a tenth step of removing the yuba 4-5 minutes later, and then, inserting the half of the bittern; and an eleventh step of solidifying the soybean milk for 40 minutes.

Description

TECHNICAL FIELD [0001] The present invention relates to a method of manufacturing a tofu,

The present invention relates to a method for producing a tofu, and more particularly, to a method for producing a tofu which is safe to the human body and has high taste and flavor by using a defoamer and a coagulant as natural materials.

In general, tofu is a typical soybean food that has been passed down from our ancestors to the ancestors of our ancestors, by soaking soy beans in water and heating them to add soy bean milk (bean milk), which is squeezed out of bean juice.

Specifically, in a conventional method of producing a tofu, soybeans are ground and filtered, or soybean oil is directly used for boiling, followed by addition of water and a coagulant to solidify the protein portion. As the coagulant used herein, most of the inorganic compounds such as magnesium chloride, calcium sulfate, and calcium chloride, which are food additives, or glucono-delta lactone as an organic compound.

However, the prior art has the following problems.

The above-mentioned food additives have problems such as slow coagulation and inability to remove the drug taste of the wastewater in the final product, and harmlessness to the human body.

Korean Patent No. 10-0669478

SUMMARY OF THE INVENTION The present invention has been made to overcome the above-mentioned problems, and an object of the present invention is to provide a method of manufacturing a tofu using a defoaming agent and a coagulant.

It is also an object of the present invention to provide a functional tofu product having increased shelf life of the tofu which is easily altered.

It is also an object of the present invention to provide a functional tofu product which facilitates the use of tofu food so as to increase the digestive power of the consumer.

In order to accomplish the above object, the present invention provides a method of manufacturing a tofu, comprising: a first step of pulverizing 12 kg of soybeans for 6 to 12 hours, followed by pulverizing, 1300 ml of water, 30 g of salt and 700 ml of deep sea water, A third step of adding 1/4 of the whole soymilk obtained by pulverizing the soybean into a heater, heating and stirring the soybean oil, a fourth step of feeding and stirring 1/4 of the whole soybean oil during heating, A fifth step of stirring the soymilk when the temperature of the soymilk reaches 60 DEG C, and a sixth step of adding and stirring 1/4 of the whole soybean milk when the temperature of the soymilk reaches 85 DEG C, A seventh step of adding 1/4 of the total amount of the soybean milk and stirring the soybean milk; and an eighth step of finishing the heating, cooling the soybean milk to 83 to 84 캜 and terminating the stirring when the temperature of the soybean milk reaches 88 캜, The temperature of the soybean milk was removed at 80 to 81 DEG C A ninth step of injecting 1/2 of the jarred water, a 10th step of removing the yuba from the jar after 4 to 5 minutes and a half of the jar, As shown in FIG.

The method for producing tofu according to another embodiment of the present invention comprises a first step of pulverizing soymilk for 1 to 2 hours and then pulverizing the pulp, A third step of fermenting the beans at 18 ° C. for 3 to 4 days at a low temperature; a third step of fermenting the fermented beverage at 18 ° C. for 1 to 4 parts by weight of Streptococcus thermophilus 0.03 And 0.05 part by weight of the microorganism, followed by fermenting the microorganism at 30 to 32 ° C, and a fifth step of naturally drying the fermented microorganism for 2 to 3 days in the sunlight.

The beans are washed with brine and dried naturally in the sunlight for 3 to 5 hours.

Drying the beans with a pressure of 10 to 15 g / cm < ² >

The microorganism fermentation is fumigated for 1 to 1.5 hours.

The method of manufacturing tofu of the present invention has the following effects.

By using antifoaming agents and coagulants of natural ingredients, it is possible to provide consumers with healthy tofu which is excellent in quality characteristics without adding chemical additives.

 The invention can provide a functional tofu product that increases the shelf life of the tofu which is easily altered.

In addition, the present invention can provide a functional tofu product that facilitates the use of food so as to increase the digestive power of the consumer.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, preferred embodiments of a method of manufacturing a head according to the present invention will be described in detail with reference to the accompanying drawings.

As shown in FIG. 1, the method of manufacturing a tofu according to the present invention comprises a first step of pulverizing 12 kg of soybeans for 6 to 12 hours and then pulverizing the flour, 1300 ml of water, 30 g of salt and 700 ml of deep sea water, A third step of adding 1/4 of the total soybean milk in which soybeans are pulverized to a heater, heating and stirring the soybean oil, a fourth step of feeding and stirring 1/4 of the whole soybean milk during heating, A fifth step of stirring the soymilk when the temperature of the soymilk reaches 60 DEG C, and a sixth step of mixing and stirring 1/4 of the total soymilk when the temperature of the soymilk reaches 85 DEG C, A seventh step of adding 1/4 of the whole soybean milk and stirring the soybean milk; and an eighth step of finishing the heating, cooling the soybean milk to 83 to 84 캜 and terminating the stirring when the temperature of the soybean milk reaches 88 캜 , The soybean oil is removed at a temperature of 80 to 81 DEG C, A ninth step of injecting 1/2 of the jugular water, a 10th step of removing the yuba from 4 to 5 minutes after the ninth step, and a half of the jugular water is introduced, and the 10th step of curing for 40 minutes And an eleventh aspect of the present invention.

First, in the method for producing tofu according to the present invention, beans are ground in water and pulverized. More specifically, 12 kg of beans are milled for 6 to 12 hours in water.

First, the beans are called fire. At this time, it is preferable to mix 15 kg of water with 12 kg of soybean at a mixing ratio of soybean and water. When the water content is less than 15 kg based on 12 kg of the soybean, the amount of water is insufficient because the soybean is called, and when it exceeds 15 kg, unnecessary water mixing occurs. Preferably, the beans are soaked in water for 6 to 12 hours.

Before the beans are referred to as water, the beans are preferably washed with brine and dried naturally in the sunlight for 3 to 5 hours, and then pulverized after being called water.

When the beans are washed with brine and then dried in the sunlight, the period of the following low-temperature fermentation step can be reduced. When the beans are dried in sunlight for less than 3 hours, the following low temperature fermentation period may take more than 6 days. If the beans are dried for more than 5 hours in the sunlight, the beans may be denatured. .

If the naturally dried beans are called water in less than 6 hours, they may be difficult to be pulverized. If the naturally dried beans are called for water for more than 12 hours, an unpleasant smell may occur during fermentation of the microorganism. .

In addition, when pulverizing the soybean called water, the soybean particles are preferably pulverized to 200 to 300 mesh and pulverized to facilitate the ripening.

Next, the pulverized soybeans are steamed, filtered, and re-steamed while stirring at a rotation rate of 80 rpm at a temperature of 20 DEG C to obtain a beverage. Specifically, 10 to 12 parts by weight of distilled water was mixed with 1 part by weight of the pulverized soybean, and the mixture was stirred at 100 to 110 DEG C and then filtered at 800 to 1,000 mesh. The filtered soybean was filtered at a rotation rate of 80 rpm Re-mature for 2 hours with stirring.

When 1 part by weight of the pulverized soybean is mixed with less than 10 parts by weight of distilled water, too little bean is obtained after the filtration, and the amount of the produced soybean is less than 1 part by weight, When mixed, it may take a long time to re-steam after filtration, so it is preferable to re-steam the above conditions.

In addition, it is preferable that the soybean beans are filtered at 800-1,000 mesh. When the cooked beans are filtered at a size of less than 800 mesh, too much nutrients are contained in the manufactured beans, And may not meet the purpose of the invention. In addition, when the beans are filtered in excess of 1,000 mesh, the beans may be insufficiently produced in the filtered soybean beans, the flavor may decrease, and the filtration may take a long time.

In addition, the filtered beans are re-steamed for 2 hours while stirring at a rotation rate of 80 rpm at a temperature of 20 캜 to produce beans. When the filtered beans are re-steamed at less than 2 hours while stirring at a rotation rate of 80 rpm at a temperature of 20 ° C, they are dissolved in colloidal form, which makes it difficult to produce a beverage. The filtered beans are cooled at a rotation rate of 80 rpm When the fermented milk is re-steamed for more than 2 hours while stirring, the flavor of the fermented beverage may be denatured or the fermentation at low temperature may be insufficient.

And, we make jail. More specifically, 30 g of salt and 700 ml of deep sea water are mixed with 1300 ml of water to make jellies.

The jar can further include vinegar. In general, the wastewater is added to coagulate. The wastewater is contaminated with environmental pollutants such as heavy metals and dioxins, which are harmful to human body due to population concentration and industrial development. There is a problem.

Therefore, in the present invention, bamboo salt and vinegar are added as a natural coagulant in place of the above-mentioned wastewater for coagulation of the tofu.

It is most preferable to use brown rice vinegar among the persimmon vinegar, brown rice vinegar, apple vinegar and the like generally used.

Depending on the type of vinegar, the degree of hardness and softness of the tofu after molding is varied. When persimmon vinegar is used, the tofu is too soft and the tofu is too hard when using apple vinegar.

The salt and vinegar are mixed with 1300 ml of water, 30 g of salt and 700 ml of deep sea water, and 320 ml of vinegar can be further added thereto.

When the salt is less than 30 g, the solidifying time takes a long time. When the salt is more than 30 g, the liver does not sufficiently penetrate the tofu.

If the vinegar is less than 320 ml, the solidification may not occur sufficiently. If the vinegar is more than 320 ml, the acidity of the vinegar may cause a problem of damaging the taste of the tofu.

Then, the heating step proceeds. At this time, the soybean is separated into soybean milk and beige milk among the pulverized soybean milk, and 1/4 of the total soy milk is put into a heater and stirred while heating. One-fourth of the whole soybean milk is further added during heating of 1/4 of the soybean milk.

When the temperature of the soybean milk reaches 60 캜, stirring is started. When the temperature of the soybean milk reaches 85 캜 during the stirring, 1/4 of the whole soybean milk is added and heated. When 1/4 of the whole soybean milk is added, the whole temperature is lowered. When the temperature of the soybean milk reaches 80 ° C, 1/4 of the remaining soybean milk is added, heated and stirred.

As described above, when the soybean curd is made at different temperatures, the soybean oil is heated while being heated at a different temperature, so that the grain is smooth and smooth, resulting in good texture. That is, in order to make the whole to be evenly hardened when the tofu is made by the jar.

Then, the soybean milk is cooled and stirring is completed. More specifically, when the temperature of the soybean milk reaches 88 占 폚, the heating is terminated and the mixture is cooled to 83 to 84 占 폚 and stirring is completed.

Then, the prepared water is added to the soymilk at 83 to 84 ° C. More specifically, the soybean oil is removed at a temperature of 80 to 81 DEG C, and 1/2 of the jar is put into the jar. Further, the wastewater is removed by 1/2 after 4 to 5 minutes, and the remaining half of the wastewater is introduced.

Then, the soymilk was soaked in the soy milk for 40 minutes to prepare a tofu.

On the other hand, the bean curd can be used to produce the curd. At this time, the beverage is first fermented at 18 ° C for 3 to 4 days at a low temperature. The flavor and flavor of the tofu produced through the low-temperature fermentation is deepened.

The fermentation effect may be insignificant when low-temperature fermentation is performed at a temperature lower than 18 캜, and may be denatured when fermenting at a low temperature exceeding 18 캜.

In addition, if the beans are fermented at a low temperature of less than 3 days at 18 ° C, it may be difficult to conduct fermentation of microorganisms. If the beans are fermented at a low temperature of more than 4 days at 18 ° C, unpleasant odors may be produced in the manufactured tofu It is preferable to conduct low temperature fermentation under the above conditions.

Next, 0.03 to 0.05 part by weight of Streptococcus thermophilus is added to 1 part by weight of the low-temperature fermented beverage, followed by microbial fermentation at 30 to 32 ° C. The tofu produced through the microbial fermentation prevents the nutrients from being destroyed by heat even when dried naturally in the following sunlight, and helps digestion and absorption because of excellent lactose decomposition effect.

When mixing less than 0.03 part by weight of Streptococcus thermophilus with 1 part by weight of fermented low-temperature fermented food, the microbial fermentation effect is insufficient and there is a possibility that the effect of decomposing lactose is low. It is preferable that the fermentation is carried out under the above conditions since the fermentation efficiency is insufficient compared to the amount of the Streptococcus thermophilus to be added when it exceeds 0.05 part by weight of Streptococcus thermophilus.

When the microbial fermentation is performed at a temperature lower than 30 ° C, the natural drying time may become longer and the efficiency may be lowered. When the microbial fermentation is performed at a temperature higher than 32 ° C, denaturation of the microorganism and the prepared bean curd may occur It is preferable that the above conditions are satisfied.

In addition, when fumigation is performed for 1 to 1.5 hours during the microbial fermentation, the flavor and aroma of the prepared tofu can be increased and the main nutrients can be increased. When the microorganism is fermented for less than 1 hour, the effect of fumigation may be insufficient. When the microbial fermentation is conducted for more than 1.5 hours, the flavor due to fumigation becomes too strong, It is preferable to conduct it under the condition of.

Next, the microorganism-fermented beverage is naturally dried in the sunlight for 2 to 3 days. As shown in the following Experimental Example, it can be confirmed that the content of protein, fat, calcium, phosphorus, iron, sodium, potassium and vitamin is greatly increased by natural drying. In addition, when the natural drying is performed in the sun without drying in the shade, it can be confirmed that the content of calcium, phosphorus, iron and vitamin is further increased as shown in the following experimental example.

When the natural drying is carried out in the shade for less than 2 days, denaturation may occur in the unhardened portion, and when the drying is carried out in the shade for more than 3 days, the flavor of the tofu produced by the present invention may be lowered. .

Also, the naturally dried bead may be dried by further adding a step of compressing and drying at a pressure of 10 to 15 g / cm < ² >. When the natural drying step is further followed by the compression drying step, it is preferable to further perform the compressed drying step because it is easy to prepare the prepared tofu as a side dish.

The natural dry curd 10g / cm ² , The moisture content is too low to lower the flavor preference of the prepared tofu, and the natural dry beverage may be reduced to 15 g / cm < ² > It is preferable to carry out the drying under the above-mentioned conditions since the effect of the compression drying may be insignificant.

Hereinafter, the tofu produced by the present invention is compared with the tofu produced by the general method to prove the superiority of the present invention.

[Comparative Example 1]

Comparative Example 1 is an A company tofu manufactured by a general method.

[Comparative Example 2]

Comparative Example 2 is a tobacco head manufactured by a general method.

[Example 1]

Example 1 is based on the method for producing tofu of the present invention, and is a tofu produced by washing beans with brine and air-drying for 2 hours in the sunlight.

[Example 2]

Example 2 is based on the method for producing tofu of the present invention, and is a tofu produced by washing beans with brine and naturally drying for 6 hours in the sunlight.

[Example 3]

Example 3 is based on the method for producing tofu of the present invention, and is a tofu produced by fermenting at 15 ° C for 3 to 4 days at low temperature during fermentation.

[Example 4]

Example 4 is based on the method for producing tofu of the present invention, and is a tofu produced by fermenting at 20 ° C for 3 to 4 days at fermentation at low temperature.

[Example 5]

Example 5 is based on the method for producing tofu of the present invention, and is a tofu produced by fermenting at 18 ° C for 2 days at the time of fermentation.

[Example 6]

Example 6 is based on the method of manufacturing the tofu of the present invention, and is a tofu produced by fermenting at 18 ° C for 5 days at the time of fermentation.

[Example 7]

Example 7 is based on the method for producing tofu of the present invention, except that 0.02 part by weight of Streptococcus thermophilus is mixed with 1 part by weight of fermented fermented microorganism at the time of fermentation of microorganism, It is a tofu produced by fermentation.

[Example 8]

Example 8 is based on the method for producing tofu of the present invention, except that 0.06 part by weight of Streptococcus thermophilus is mixed with 1 part by weight of fermented fermented microorganism at the time of fermentation of microorganism, It is a tofu produced by fermentation.

[Example 9]

Example 9 is based on the method for producing tofu of the present invention, except that 0.04 part by weight of Streptococcus thermophilus is mixed with 1 part by weight of fermented fermented microorganism at the time of fermentation of microorganism, It is manufactured tofu.

[Example 10]

Example 10 is based on the method for producing tofu of the present invention, except that 0.04 part by weight of Streptococcus thermophilus is mixed with 1 part by weight of fermented fermented microorganism at the time of microbial fermentation, followed by microbial fermentation at 34 ° C It is manufactured tofu.

[Example 11]

Example 11 is based on the method for producing tofu of the present invention, and is a tofu produced by fumigating the microbial fermentation for 0.5 hour during natural drying.

[Example 12]

Example 12 is based on the method for producing tofu of the present invention, and is a tofu produced by fumigating the microbial fermentation for 2.0 hours during natural drying.

[Example 13]

Example 13 is based on the method of manufacturing the tofu of the present invention, and the tofu produced by naturally drying the microorganism-fermented beans for two to three days in the shade.

[Example 14]

Example 14 is based on the method for producing tofu of the present invention, wherein the microflora fermented bean curd is produced by natural drying for 1 day in sunlight.

[Example 15]

Example 15 is a tofu prepared based on the method for producing tofu of the present invention, wherein the microflora fermented bean was naturally dried for 4 days in sunlight.

[Example 16]

Example 16 is a tofu prepared on the basis of the manufacturing method of the tofu of the present invention, dried naturally, followed by pressing at a pressure of 5 g / cm ² and drying.

[Example 17]

Example 17 is a tofu prepared on the basis of the manufacturing method of the tofu of the present invention, dried naturally, followed by pressing and drying at a pressure of 20 g / cm ² .

[Example 18]

Example 18 is tofu prepared on the basis of the production method of tofu of the present invention.

[Example 19]

Example 19 is prepared on the basis of the method for producing tofu of the present invention, wherein the soybean is washed with brine and air-dried for 3 to 5 hours in the sunlight, fumigated for 1 minute during microbial fermentation, / cm < ² >.

A. Nutritional analysis

The nutritional composition analysis of Comparative Examples 1 to 2 and Examples 1 to 25 was carried out. The results for the Ordinary Ingredient are shown in Table 1 below, and Table 2 shows the results for the Inorganic Component , And [Table 3] shows the results for vitamin.

Ordinary ingredient division
CHO calorie
(kcal) water
(g) protein
(g) fat
(g) saccharide
(g) cellulose
(g) ash
(g) [Comparative Example 1] 529 8.1 20.4 33.2 5.7 - 3.6 [Comparative Example 2] 513 8.3 21.7 35.3 6.3 - 3.5 [Example 1] 346 42.9 20.4 31.0 3.9 0.1 1.8 [Example 2] 339 41.3 21.7 30.7 3.4 0.1 1.5 [Example 3] 325 43.0 22.3 31.0 3.6 0.1 1.7 [Example 4] 342 42.7 21.0 31.2 3.7 0.1 1.5 [Example 5] 321 42.6 22.4 31.2 3.5 0.2 1.6 [Example 6] 320 42.3 21.3 31.0 3.6 0.1 1.5 [Example 7] 324 44.3 21.7 30.8 3.0 0.2 1.4 [Example 8] 327 45.1 21.9 30.7 3.2 0.1 1.5 [Example 9] 340 43.0 20.9 30.6 3.4 0.1 1.6 [Example 10] 342 43.1 21.4 30.1 3.1 0.2 1.5 [Example 11] 334 42.0 22.0 30.5 3.3 0.2 1.7 [Example 12] 328 41.6 21.8 30.8 3.7 0.2 1.6 [Example 13] 319 41.7 21.4 30.9 3.4 0.2 1.7 [Example 14] 326 41.8 21.1 30.5 3.5 0.1 1.6 [Example 15] 324 42.1 21.3 30.7 3.6 0.1 1.5 [Example 16] 323 42.5 22.0 30.4 3.2 0.1 1.5 [Example 17] 328 41.0 21.5 30.2 3.1 0.2 1.4 [Example 18] 327 42.7 21.5 30.1 3.4 0.2 1.6 [Example 19] 324 41.9 21.8 30.3 3.2 0.1 1.4

As shown in Table 1, the calorie of the tofu prepared according to the conventional method was high in Comparative Examples 1 and 2, but in the case of Examples 1 to 25 prepared based on the present invention, It has been shown to contain low calories. Also, it was investigated that the moisture content was much higher than those of Comparative Examples 1 and 2, and it was found to be effective as a diet food.

In addition, protein, fat and cellulose contents were found to be comparable to those of Comparative Examples 1 and 2. In Examples 1 to 19 prepared based on the present invention, low temperature fermentation and microorganisms The fermentation was carried out to find that the contents of saccharide were low in Examples 1 to 19 and low in calories.

In addition, when comparing Examples 1 to 19 prepared on the basis of the production method of the present invention, it was found that there was not a large difference in the Ordinary ingredient part in each example.

Inorganic component division
Inorganic component Ca (mg) P (mg) Fe (mg) Na (mg) K (mg) [Comparative Example 1] 62 74 1.4 5 25 [Comparative Example 2] 73 85 1.5 6 10 [Example 1] 295 275 4.5 17 53 [Example 2] 300 276 4.5 18 55 [Example 3] 501 301 4.6 20 56 [Example 4] 510 308 4.6 20 54 [Example 5] 521 311 4.6 50 73 [Example 6] 518 297 5.0 58 69 [Example 7] 563 356 5.9 95 73 [Example 8] 548 340 5.2 88 70 [Example 9] 560 350 5.7 90 72 [Example 10] 500 280 4.4 20 60 [Example 11] 600 780 6.0 200 80 [Example 12] 520 778 6.3 210 86 [Example 13] 530 780 3.8 290 72 [Example 14] 600 790 6.2 290 80 [Example 15] 601 789 6.0 289 78 [Example 16] 610 789 6.0 300 100 [Example 17] 610 790 5.6 289 80 [Example 18] 630 850 6.6 330 150 [Example 19] 660 880 6.8 380 153

As shown in Table 2, compared to the case of tofu prepared by the general method of Comparative Examples 1 to 2 and the Examples 1 to 19 prepared based on the present invention, it was found that among the inorganic components, calcium, phosphorus, iron, Sodium, and potassium.

Further, as compared with the case of Examples 1 and 2 in which soybeans were washed with brine and naturally dried in the sunlight for 3 to 5 hours in the first step, and Example 19 in which the soybean was not dried in the sunlight for 3 to 5 hours, It can be confirmed that the content of calcium, phosphorus, sodium and potassium is very low.

In addition, it includes the contents of calcium, phosphorus, iron, sodium and potassium in Examples 3 to 6, in which the fermentation was carried out at low temperature, and in Comparative Examples 1 to 2, in which no fermentation was performed at all have. However, in the case of the low-temperature fermentation, in the case of Examples 18 to 19 in which the fermentation was performed at 18 ° C for 3 to 4 days at a low temperature, the contents of calcium, phosphorus, sodium and potassium were very high Therefore, it is preferable to perform the low-temperature fermentation under the above conditions.

In addition, it contains higher contents of calcium, phosphorus, iron, sodium and potassium than those of Examples 7 to 10 in which microbial fermentation was performed and Comparative Examples 1 and 2 in which microbial fermentation was not conducted at all. However, in the case of Examples 18 to 19 in which microbial fermentation is carried out and 0.03 to 0.05 part by weight of Streptococcus thermophilus is mixed with 1 part by weight of the low-temperature fermented beverage, followed by microbial fermentation at 30 to 32 ° C , It can be confirmed that the contents of calcium, phosphorus, sodium and potassium are very high as compared with Examples 7 to 10.

In addition, the contents of calcium, phosphorus, iron, sodium, and potassium are higher than those of Examples 11 to 12 when the microorganism fermentation was fumigated and Comparative Examples 1 and 2 where no fumigation was performed . However, it can be confirmed that the contents of calcium, phosphorus, sodium and potassium are very high in Examples 18 to 19 in which the fumigation is carried out but fumigation has been carried out for 1 to 1.5 hours during the microbial fermentation.

In the case of Examples 13 to 14, in comparison with the case where the microorganism-fermented beans were dried in the sunlight or dried in the shade, in Example 13 in which the microorganism-fermented beans were dried in shade, Can be confirmed. In the case of Examples 14 and 15, the case where the microorganism-fermented beans were dried in the sunlight for one day or four days, and the microorganism-fermented beans were naturally dried in the shade for two to three days in Examples 18 to 19 The content of phosphorus and potassium is very high.

In the case of Examples 16 to 17, it is natural drying, followed by compression and drying. Compared with the case of Examples 18 to 19 produced by the present invention, the content of phosphorus and potassium was somewhat low, It is preferable to press and dry with pressure.

In Example 19, in Example 18 produced in the present invention, soybean was washed with brine and air-dried for 3 to 5 hours in the sunlight, fumigated for 1 minute during microbial fermentation, and 13 g / cm < ² >, followed by drying. As shown in Table 2, it was found that the calcium, phosphorus, iron, sodium, and potassium components were somewhat higher in Example 19, and it was found that the addition of the above conditions to the production method of the present invention was effective in increasing the inorganic component Method.

Vitamin division
Vitamin Vitamin A Thiamine (mg) B2 (mg) niacin (mg) Vitamin C [Comparative Example 1] 0 0.01 0.01 0 0 [Comparative Example 2] 0 0.01 0.01 0 0 [Example 1] One 0.02 0.01 0 0 [Example 2] One 0.02 0.01 0 0 [Example 3] One 0.02 0.01 0 0 [Example 4] One 0.02 0.01 0 0 [Example 5] One 0.02 0.01 0 0 [Example 6] One 0.02 0.01 0 0 [Example 7] One 0.03 0.01 0.2 0 [Example 8] One 0.03 0.01 0.2 0 [Example 9] One 0.03 0.01 0.2 0 [Example 10] One 0.03 0.01 0.2 0 [Example 11] One 0.03 0.01 0.2 0 [Example 12] One 0.03 0.01 0.2 0 [Example 13] One 0.03 0.01 0.2 0 [Example 14] One 0.03 0.01 0.2 0 [Example 15] One 0.04 0.01 0.3 0 [Example 16] One 0.04 0.01 0.3 0 [Example 17] One 0.04 0.02 0.3 0 [Example 18] One 0.05 0.03 0.3 0 [Example 19] One 0.05 0.03 0.3 0

As shown in Table 3, in comparison with the tofu produced by the general method of Comparative Examples 1 and 2 for the vitamin content and Examples 1 to 19 prepared by the present invention, although not much difference was shown, 1 to 19, it can be confirmed that the vitamin content is somewhat high.

N. Sensory evaluation

The sensory evaluation was conducted by selecting 15 researchers who were working at the Korea Food Research Institute, followed by a training course and then evaluated the nutritional composition of the samples. [Examples 14 to 19] The taste, flavor, and flavor of tofu Respectively. At this time, the degree of preference was evaluated by 9 point scale of very bad (1 point), bad (3 points), normal (5 points), good (7 points) and very good (9 points). The samples provided were randomly sequenced to eliminate errors in the sensory test.

division flavor incense zest Comparative Example 1 5.1 2.1 2.4 Comparative Example 2 4.7 1.2 2.8 Example 14 5.9 6.3 6.4 Example 15 4.5 3.9 4.8 Example 16 7.0 6.5 6.5 Example 17 7.3 7.2 7.5 Example 18 8.5 8.6 8.6 Example 19 8.8 8.6 8.3

As shown in Table 4, the tofu Comparative Examples 1 and 2 prepared by a general method showed low overall preference in taste, flavor and flavor preference.

In addition, Example 14 was based on the method for producing tofu of the present invention, and it was judged that the microbial fermented beans were naturally dried in the sunlight for one day, and the drying time was too low, indicating low overall acceptability.

Example 15 is based on the method of manufacturing the tofu of the present invention. However, when the microorganism fermented beans were naturally dried for 4 days in sunlight, the drying time was too long, and the tofu produced by the method of Example 15 The taste of the product was denatured and the product smelled partially, indicating a low overall acceptability.

Example 16 is based on the method of producing tofu of the present invention. However, when dried naturally and dried at a pressure of 5 g / cm ² , the taste of the prepared tofu was increased, Respectively.

In addition, Example 17 was based on the production method of the tofu of the present invention. However, when dried naturally and dried at a pressure of 20 g / cm ² , the overall preference of the prepared tofu was increased. However, Tofu did not have a good taste.

In Example 18, the tofu produced by the method of manufacturing tofu of the present invention showed a high airway taste in taste, flavor and flavor preference.

Example 19 was prepared on the basis of the method for producing tofu of the present invention. Soybean was washed with brine and naturally dried in sunlight for 3 to 5 hours, fumigated for 1 minute during microbial fermentation, At a pressure of 13 g / cm < ² >. The flavor was slightly lower in flavor as compared with the flavor of Example 24, but slightly higher in taste preference.

According to the solution of the above-mentioned problems, the present invention can provide a functional tofu product which increases the shelf life of the easily deformed head.

In addition, the present invention can provide a functional tofu product that facilitates the use of food so as to increase the digestive power of the consumer.

As described above, it is to be understood that the technical structure of the present invention can be embodied in other specific forms without departing from the spirit and essential characteristics of the present invention.

Therefore, it should be understood that the above-described embodiments are to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than the foregoing description, All changes or modifications that come within the scope of the equivalent concept are to be construed as being included within the scope of the present invention.

Claims (5)

12 kg of beans is soaked in water for 6 to 12 hours and then pulverized;
The second step is to mix the water with 1300ml of 30g of salt and 700ml of deep sea water to make a jug;
A third step of adding 1/4 of the total soybean milk in which soybeans are pulverized to a heater, heating and stirring;
A fourth step of adding 1/4 of the whole soybean oil during heating and stirring;
A fifth step of stirring the soymilk when the temperature of the soybean milk reaches 60 DEG C;
A sixth step of adding 1/4 of the whole soybean milk and stirring when the temperature of the soybean milk reaches 85 ° C;
A seventh step in which when the temperature of the soybean milk reaches 80 DEG C, 1/4 of the whole soybean milk is added and stirred;
An eighth step of terminating the heating when the temperature of the soybean milk reaches 88 DEG C, cooling to 83 to 84 DEG C and terminating the stirring;
A ninth step of removing the yuba from the soybean milk at a temperature of 80 to 81 DEG C and feeding 1/2 of the jammed milk;
10th step of proceeding to the ninth step, removing the yuba after 4 to 5 minutes, and injecting 1/2 of the jugular water; And
And a step of hardening the soybean curd for 40 minutes. A first step of pulverizing soybeans for 1 to 2 hours in water;
Mixing the pulverized soybeans, filtering the pulverized soybeans, and re-steaming the soybeans while stirring at a rotation rate of 80 rpm at a temperature of 20 ° C to obtain a beverage;
A third step of fermenting the beverage at 18 ° C for 3 to 4 days at a low temperature;
Fermenting microbial fermentation at 30 to 32 ° C after mixing 0.03 to 0.05 part by weight of Streptococcus thermophilus with 1 part by weight of the low temperature fermented beverage;
And a fifth step of naturally drying the microorganism fermented beans for 2 to 3 days in sunlight. 3. The method of claim 2,
The beans were washed with brine and dried naturally in sunlight for 3 to 5 hours. 3. The method of claim 2,
Drying the beans with a pressure of 10 to 15 g / cm < ² >, followed by drying; and 3. The method of claim 2,
A method of manufacturing a tofu which is fumigated for 1 to 1.5 hours during the microbial fermentation