KR101893256B1 - Method for manufacturing Tofu snack including organic wheat and lactic acid bacteria - Google Patents

Abstract

The method of manufacturing an organic wheat confectionery according to the present invention comprises: preparing lactic acid bacteria, tofu tofu, salt, red pepper powder, flour, garlic and black sesame; A primary aging step of aging the lactic acid bacteria, wheat flour and water together with the lactic acid bacteria; A primary mixing step in which the tofu, salt, red pepper powder and garlic are mixed and mixed after the primary aging step; A second mixing step of adding and mixing the black sesame to the dough after completion of the primary mixing step; A secondary aging step of aging the dough after the completion of the secondary mixing step for a preset time; A cutting step of dividing the dough after completion of the secondary aging step and pushing the divided dough out by using the fume smoke; A third aging step of aging the dough after completion of the cutting step; A dough step of cutting the dough after completion of the third aging step in the shape of noodles and storing the dough in a refrigerator for a preset time; And a frying step of frying the dough after completion of the pausing process using a frying apparatus, wherein the primary aging step is performed at a temperature of 25 to 27 DEG C for 70 to 74 hours.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method of manufacturing tofu snacks including organic wheat and lactic acid bacteria,

The present invention relates to tofu confectionery containing organic wheat, which is excellent in texture and flavor, and also contains a nutrient-rich tofu using organic wheat, and a method for producing the same.

Due to the westernized eating habits of modern people, diverse forms and types of food culture are spreading, and accordingly, consumption of confectionery such as cakes and cookies is increasing day by day.

In general, confectionery accounts for the majority of cakes and cookies. Traditionally, they are manufactured by mixing flour, eggs, sugar, margarine, baking powder, etc. and then supplied to the market.

Consumers' preference for confectionery products is high despite the fact that confectionery products satisfying the palatability of such consumers contain a high content of fat and a large amount of sugar.

As a result, the production of confectionery products, in which functional materials are added so as to improve health along with the consumption of nutrients during the manufacture of confectionery, is increasing, and a lot of research is being conducted.

On the other hand, as the food culture develops, consumers' tastes change and they tend to find new food, and interest in health is heightened according to the well-being culture.

In this trend, as described in Korean Patent Registration No. 10-0870538 (name: Kongbishi Kugi Production Method), there have been many researches as a health food such as a soybean meal cookie being proposed by mixing a soybean meal with confectionery.

The above-mentioned patent discloses a method for preparing a rice flour cookie by mixing and kneading a confectionery such as a soybean flour and a flour obtained in a predetermined amount of head manufacturing process.

These conventional sweets are simply made of rice flour and wheat flour, so that they do not feel smooth and soft, resulting in poor texture and nutritional weakness. And, since the soybean biscuit produced in the tofu manufacturing process is used as the main material without post-processing (crushing, etc.), the texture is not so smooth, and the texture falls off.

As a result, consumers are increasingly interested in health promotion through ingestion of food, which causes consumers who demand various tastes and nutrients to quickly become tired.

The present invention has been proposed in order to solve the above-mentioned problems. It is a healthy food including organic wheat flour, lactic acid bacterium, and persimmon tofu, and is similar to the texture of confectionery, And a manufacturing method thereof is proposed.

The method of manufacturing an organic wheat confectionery according to the present invention comprises: preparing lactic acid bacteria, tofu tofu, salt, red pepper powder, flour, garlic and black sesame; A primary aging step of aging the lactic acid bacteria, wheat flour and water together with the lactic acid bacteria; A primary mixing step in which the tofu, salt, red pepper powder and garlic are mixed and mixed after the primary aging step; A second mixing step of adding and mixing the black sesame to the dough after completion of the primary mixing step; A secondary aging step of aging the dough after the completion of the secondary mixing step for a preset time; A cutting step of dividing the dough after completion of the secondary aging step and pushing the divided dough out by using the fume smoke; A third aging step of aging the dough after completion of the cutting step; A dough step of cutting the dough after completion of the third aging step in the shape of noodles and storing the dough in a refrigerator for a preset time; And a frying step of frying the dough after completion of the pausing process using a frying apparatus, wherein the primary aging step is performed at a temperature of 25 to 27 DEG C for 70 to 74 hours.

According to the method of manufacturing tofu cookies according to the present invention, it is possible to produce tofu cookies which are healthy foods but have excellent texture and flavor.

FIG. 1 is a flowchart for explaining a process of manufacturing a confection using an organic wheat according to an embodiment of the present invention.
FIGS. 2 to 7 are photographs for comparing the case of being manufactured according to the embodiment of the present invention and the case of not making it.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings, wherein like reference numerals are used to designate identical or similar elements, and redundant description thereof will be omitted.

In the following description of the embodiments of the present invention, a detailed description of related arts will be omitted when it is determined that the gist of the embodiments disclosed herein may be blurred. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are intended to provide further explanation of the invention as claimed. , ≪ / RTI > equivalents, and alternatives.

Terms including ordinals, such as first, second, etc., may be used to describe various elements, but the elements are not limited to these terms. The terms are used only for the purpose of distinguishing one component from another.

In the present application, the terms "comprises", "having", and the like are used to specify that a feature, a number, a step, an operation, an element, a component, But do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, or combinations thereof.

FIG. 1 is a flowchart for explaining a process of manufacturing a confection using an organic wheat according to an embodiment of the present invention.

2 to 7 are photographs for comparing the case of being manufactured according to the embodiment of the present invention and the case of not producing it according to the embodiment of the present invention.

Referring to FIG. 1, a method of manufacturing a confectionery cookie according to an embodiment of the present invention will be described with reference to FIGS. 2 to 7 together with the necessary parts.

According to an embodiment of the present invention, in order to prepare a head cream containing organic wheat (named as tofu candy per second), a natural yeast lactic acid bacterium (hereinafter referred to as 'lactic acid bacteria'), tofu per head, salt, Organic wheat flour (hereinafter referred to as "flour"), garlic, black sesame seeds and water.

Tofu per second is made by using the clean seawater of the sea of the East Sea as a wastewater. For example, after the beans are poured, the beans are poured, and the ground beans are poured with a dense cloth to remove the beans and poured into the cauldron and boiled with the firewood. And, in the course of the fire, the intensity of the fire is appropriately controlled and manufactured using the guard.

Powerful flour has less protein content than strong flour and is also the main ingredient used to make breads and cakes in bakeries.

The primary fermentation process, which is a lactic acid bacteria production process, is performed (S101.

In the primary aging step, a lactic acid bacterium strain of a natural yeast species is added to a mixture of the flour and water, and low-temperature aging is performed at a temperature of 25 ° C to 27 ° C for at least 70 hours and less than 74 hours. Preferably, the low-temperature aging proceeds for 72 hours at a temperature range of 25 ° C to 27 ° C.

The temperature at which the lactic acid bacteria grow most actively is in the range of about 25 ° C to 27 ° C, and the collection of lactic acid bacteria is weakened at a temperature lower than 25 ° C, so that the number of the lactic acid bacteria culture is reduced. On the other hand, if aging is carried out at a temperature exceeding 27 캜, cultivation of the lactic acid bacteria may not be performed smoothly and culture of the lactic acid bacteria may not occur.

The reason why the low-temperature aging should be performed for about 72 hours is to prevent the deterioration of the texture and taste as a final product. Describing in detail the progress of aging for 72 hours, no significant change occurs in the lactic acid bacteria on the first day, but some bubbles are formed on the second day. Here, the formation of some bubbles may be an initial stage of the production of lactic acid bacteria. On the third day, more air bubbles are generated than in the second day to be visible by the naked eye, and activated lactic acid bacteria are observed. When the aged lactic acid bacteria are mixed in the repeating period for the third day time, the flavor of the dough becomes excellent and the dough / cake is not easily damaged.

If the lactic acid bacteria are aged for more than 74 hours, the pH of the lactic acid bacteria is lowered, and the lactic acid bacteria are not actively produced due to the lowered pH condition. On the contrary, when the lactic acid bacteria are aged only for less than 70 hours, the lactic acid bacteria that have not been activated are used to make tofu cookies. In this case, there is a disadvantage in that the texture and flavor as cookies are greatly deteriorated.

In Fig. 2, there is attached a lactic acid bacterium which is aged less than 70 hours or aged excessively for more than 74 hours. FIG. 3 is a photograph showing a case where the lactic acid bacteria are aged at a low temperature for 72 hours according to an embodiment of the present invention and a sufficient number of bubbles have been sufficiently aged and aged.

Next, a primary mixing step (S102) of mixing the aged lactic acid bacteria with some materials is performed according to this embodiment.

In the primary mixing process, the tofu, salt, red pepper powder and garlic (minced garlic) except for black sesame seeds are mixed with primary aged lactic acid bacteria (wheat flour mixture) and mixed using a kneader. For example, if the kneading speed of the kneader is adjustable, mix at low speed for 2 minutes, and mix at a medium speed and a high speed for a total of 5 minutes.

Thus, the reason for mixing the dough at different speeds, in particular, for kneading / mixing the dough at an increased speed (mixing speed), in particular at low speed, medium speed and high speed, is to achieve gluten formation and crispy texture .

For example, in the case of a kneader capable of adjusting the speed of three stages, kneading in a first stage (low speed) and then kneading in three stages (high speed) immediately results in excessive formation of gluten and a large decrease in texture. And, if the kneading speed is continuously performed at the first stage (low speed), the kneading becomes difficult and the kneading time becomes long. And, if it takes a lot of time to dough in this manner, the temperature of the dough increases due to the frictional force generated by the dough, which results in difficulty in obtaining crispy texture.

Then, a secondary mixing process (S103) is performed according to the present embodiment.

The second mixing step is a step of completing kneading through the first mixing step, adding black beads, and kneading / mixing the kneaded mixture using a kneader or a mixer. Particularly, in the present invention, a process of mixing the fermented lactic acid bacteria with the remaining ingredients except black sesame and then mixing the black sesame is performed. When all the ingredients are mixed with the aged lactic acid bacteria and kneaded, It also affects the color of the sweets, and the texture can be greatly reduced.

Then, a secondary aging step (S104) is performed according to this embodiment.

Wrap the mixed mixture (dough) to black sesame with plastic to slow down the drying time, and maintain the condition for about 48 hours.

That is, it is a step for aging the mixed dough until black sesame, and gives a maturation and a dormancy period for about 48 hours while reducing contact with air.

Then, the cutting process (S105) is performed according to the present embodiment.

The dough after aging and rest period is divided by the predetermined unit weight, and push-out is carried out using the smoke. Here, the push-out can be performed by pushing it to 4 mm, and then pushing it to a smaller value of 2 mm.

Then, the third aging step (S106) is performed according to this embodiment.

The third aging step is a step of aging the above-mentioned push-kneading dough for about 24 hours, and the push-kneading dough is kept in the air or at low temperature for a day.

Here, when the kneaded kneaded product is aged for less than 24 hours, the kneaded product is resilient due to the formation of gluten, so that even if the kneaded product is pushed out, the product shrinks again. Because. If such a dough shrinkage occurs, there may arise a problem that shape deformation and texture are deteriorated.

On the other hand, if the third aging process is performed for more than 24 hours, the dough becomes viscous and changes into an over fermented state, resulting in a smelly smell, and the stickiness of the dough disappears.

FIG. 4 shows a case where the lactic acid bacteria are excessively aged or immature in the first aging step or the second aging step, or when aging of the dough (S104, S106) is excessive. On the other hand, the noodle paste in the case where the first to third aging is smoothly performed and cut and smoked is shown in Fig. 5 according to this embodiment.

Then, the cutting operation S107 is performed according to the present embodiment.

The cutting process is a process of cutting the dough using a fume dryer, which corresponds to a process of cutting the dough into noodles. The reason for cutting in the shape of noodles is that it makes various shapes and is also advantageous for packaging in order to fry efficiently in a subsequent frying process.

Next, according to the present embodiment, the noodle-shaped dough is kept at low temperature in the refrigerator for about two hours (S108), thereby giving a time for stabilizing the gluten of the dough.

The reason for storing in the refrigerator is to give a cold (cold energy) to the dough, so as to reduce the phenomenon that the cake is easily broken during manufacture.

In order to minimize the contraction state of the dough produced in the preceding pushing step and to prevent the change in the shape of the dough.

FIGS. 6 and 7 are photographs showing a case in which a dough of a noodle shape is pulled out. FIG. 6 shows a case where primary and tertiary aging, primary and secondary mixing processes are performed according to a predetermined temperature and time, FIG. 7 shows an example in which aging and mixing are not performed for a desired temperature and time.

On the other hand, after having been subjected to a resting process, the noodle-shaped dough is fried while being loosened with a chopstick for 2 to 3 minutes using a frying device, and then cooled using a sieve, followed by cooling and packaging (S109).

The tofu made by the method as described above is composed of lactic acid bacteria and health foods including tofu percolated, and the texture of the tofu is not lagged behind confectionery bread, cake, and snack.

Claims (5)

Preparing lactic acid bacteria, tofu per head, salt, red pepper powder, organic flour, garlic and black sesame seeds;
A primary aging step of mixing and aging the above-mentioned lactic acid bacteria together with the flour and water;
A primary mixing step in which the tofu, salt, red pepper powder and garlic are mixed and mixed after the primary aging step;
A second mixing step of adding and mixing the black sesame to the dough after completion of the primary mixing step;
A secondary aging step of aging the dough after the completion of the secondary mixing step for a preset time;
A cutting step of dividing the dough after completion of the secondary aging step and pushing the divided dough out by using the fume smoke;
A third aging step of aging the dough after completion of the cutting step;
A dough step of cutting the dough after completion of the third aging step in the shape of noodles and storing the dough in a refrigerator for a preset time; And
And a frying step of frying the dough after completion of the pausing process using a frying device,
Wherein the primary aging step is performed at a temperature of 25 to 27 DEG C for 70 to 74 hours. The method according to claim 1,
Wherein the first aging step is carried out at a temperature of 25 ° C to 27 ° C for 72 hours. The method according to claim 1,
The primary mixing process is performed by a kneader capable of adjusting the kneading speed in three stages,
Mixing the kneaded mixture at a kneading speed of one stage corresponding to the lowest speed among the three kneading stages; mixing the kneaded mixture at a kneading speed of two stages faster than the one kneading speed; ≪ RTI ID = 0.0 > 1. ≪ / RTI > The method of claim 3,
Wherein the second mixing step comprises adding the black sesame seeds and performing the organic wheat and lactic acid bacteria for 2 minutes. 5. The method of claim 4,
Wherein the second aging step comprises packing the dough after completion of the second mixing step in plastic and storing the same in a refrigerator for 48 hours.

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