KR102473448B1 - Method for manufacturing tofu and dried tofu therwith - Google Patents

Abstract

The disclosed invention relates to a tofu manufacturing method and tofu produced thereby, comprising a preparation step (S100) of washing soybeans soaked in water to remove foreign substances and then crushing the soaked soybeans while adding water to make soybean water; Heating and filtering the soybean water produced in (S200), a precipitant is added to the soybean water extracted in the above step, and a dry tofu manufacturing method for producing dried tofu by squeezing the coagulated tofu, which rotates by a roller on a conveyor forming a first scrim tofu layer by flowing the tofu on the first scrim (S300); Nutrient layer formation step of distributing at predetermined intervals a plurality of nutrient layer layers containing dry vegetable powder, nut powder, and medicinal powder ingredients flowing out through the nozzle by passing the first cotton tofu layer under the lower part of the ingredient distributor (S400). ); And applying the second cotton cloth on the first cotton cloth tofu layer and the upper portion of the nutrient layer layer, and then putting it into a press and compressing (S500); and can be used in a variety of dishes.

Description

Tofu manufacturing method and tofu produced thereby {METHOD FOR MANUFACTURING TOFU AND DRIED TOFU THERWITH}

The present invention relates to a method for manufacturing tofu and tofu produced according to the method, and more specifically, tofu having a low moisture content and containing bread crumbs, dried vegetable powder, nut powder and medicinal powder components, so that nutrients are evenly distributed without the characteristic fishy taste of soybeans. It relates to a method for producing tofu that can be consumed and used in various dishes, and tofu produced thereby.

Unless otherwise indicated herein, matter described in this section is not prior art to the claims in this application, and inclusion in this section is not an admission that it is prior art.

In general, tofu is well known as one of the foods prepared by processing soybeans, which are the main raw material, and has a high water content and a fishy taste unique to soybeans.

Such tofu has a moisture content of about 80% to 90%, so it is easily crushed even if a slight impact is applied, so it is difficult to handle as well as damage during carrying and transportation, so it is not used in various ways in cooking.

Dried tofu is prepared in the form of slices or thin sheets and has a relatively low water content, so it is advantageous for transportation and handling.

As one of the prior art, Korean Patent Publication No. 10-1999-0085403 discloses a sliced dry tofu and a manufacturing method thereof.

1 schematically illustrates the conventional dry tofu manufacturing apparatus described above.

Referring to FIG. 1, the conventional dry tofu manufacturing apparatus includes a swelling tank (1) for soaking beans including soybeans in water, a mixer or grinder (2) for grinding the soaked beans, a separator (3), and a heating tank. (4) uses the soft tofu manufacturing apparatus 10 having a continuous pipe P1.

This apparatus is a manufacturing method for producing silken tofu by the process of swelling-crushing-separation-heating-solidification. After spreading it evenly to a thickness of 5 to 30 mm and stacking it in multiple layers, it is pressurized to form a sheet. produce

However, the conventional tofu described above has the disadvantage of ingesting the nutrients of the bean itself, resulting in an imbalance in nutrition, and due to such disadvantages, there is a problem accompanying restrictions in use as a cooking appliance.

As another prior art, Korean Patent Registration No. 10-1745490 discloses a method for manufacturing seaweed dried tofu.

The method for manufacturing seaweed dried tofu includes preparing a Hwangchil tree extract solution by washing the leaves and branches of Hwangchil tree and then extracting hot water; Seaweed powder preparation step of preparing seaweed powder; A first soaking step after washing beans and then putting them in water for 5 to 10 hours; A second soaking step in which the first soaking step is completed by taking out the beans and putting them in the hwangchil tree extract preparation step; Soymilk production step of making soybean milk by pulverizing together the soybeans and hwangchil tree extract after the second soaking step; A mixing step of mixing the soymilk formed in the soybean milk preparation step and the seaweed powder in the seaweed powder preparation step; Tofu molding step of heating the mixture of the mixing step to a temperature of 70 to 90 ° C, adding tofu coagulant, putting it in dehydration, and compressing it using a press; And a drying step of drying the tofu to a moisture content of 5 to 10% by applying hot air to the tofu molded in the tofu molding step.

The above-described method for manufacturing seaweed dried tofu is advantageous for eating as a diet or healthy food as it contains active ingredients of tofu and seaweed that are rich in calcium and minerals.

However, since phytic acid contained in soybeans interferes with the absorption of minerals such as iron and zinc, overeating the conventional dry tofu may result in more severe iron deficiency in patients with iron deficiency anemia.

In addition, there is a problem that a lot of iodine escapes from the body when consumed excessively, and there is a problem that the content of dietary fiber is low, resulting in nutritional imbalance.

1. Korean Patent Publication No. 10-1999-0085403 (published on December 6, 199) 2. Korean Patent Registration No. 10-1745490 (registered on June 2, 2017)

The invention disclosed in the present specification is a method for manufacturing tofu that can be used in various dishes and that contains dried vegetable powder, nut powder, and medicinal powder ingredients so that nutrients can be evenly consumed without the unique fishy taste of beans, and tofu prepared according to the method Tofu is served.

The disclosed invention is not limited to the technical problems as described above, and it is obvious that other technical problems may be derived from the following description.

One feature of the invention disclosed in this specification is,

Preparation step of washing the soaked soybeans to remove foreign substances and then crushing the soaked soybeans while adding water to make soybean water (S100), heating and filtering the soybean water made in the preparation step (S200), extraction in the above step In the tofu manufacturing method for producing tofu by adding a precipitating agent to the soybean water and compressing the coagulated tofu,

Forming a first scrim tofu layer T by flowing the tofu on a first scrim rotated by a roller on a conveyor (S300); Formation of a nutrient layer for distributing a plurality of nutrient layers containing dried vegetable powder, nut powder, and medicinal powder ingredients flowing out through a nozzle by passing the first cotton tofu layer (T) through the lower part of the ingredient distributor at predetermined intervals Step (S400); and applying a second scrim on the first scrim tofu layer and the upper portion of the nutrient layer, then putting it into a press and compressing (S500).

As another feature of the invention disclosed herein, the dried vegetable powder provides a tofu manufacturing method comprising dried tomato or carrot, leek powder and seaweed powder.

Another feature of the invention disclosed herein is that the nut powder provides a tofu manufacturing method comprising dried peanut or almond powder.

Another feature of the invention disclosed in this specification is to provide a method for manufacturing tofu, wherein the medicinal material powder includes dried turmeric or angelica guinea powder.

Another feature of the invention disclosed herein provides a tofu manufacturing method further comprising dried bread crumb powder.

Another feature of the invention disclosed herein provides tofu formed by the manufacturing method described above.

The invention disclosed herein has a relatively low water content compared to conventional tofu, so that even if an external shock or shaking occurs, the crushing phenomenon is greatly reduced, so it can be used for various dishes such as Korean or Chinese food.

The tofu prepared according to the present invention has the advantage of greatly improving health by eating the nutrients of the beans themselves and eating the nutrients of various ingredients such as vegetables, dried fruits, bread crumbs, sesame seeds, pine nuts, and turmeric in a balanced manner.

The tofu produced according to the present invention is formed in a band structure in which nutrient layers are arranged in a horizontal direction or a multi-layer structure in a longitudinal direction, so it has various colors and structured appearances, and has advantages in distribution, packaging, and storage. .

Since the disclosed content will naturally be exhibited by the configuration of the described content regardless of whether the inventor is aware of it, the above-described effects are only a few effects according to the disclosed content, and it should not be recognized that the inventor has described all the effects grasped or realized. Can not be done.

In addition, the effect of the disclosed invention should be additionally grasped by the overall description of the specification, and even if it is not described in an explicit sentence, those skilled in the art to which the described content belongs will have such an effect through this specification. If the effect can be recognized as such, it should be regarded as the effect described in this specification.

1 is a schematic diagram showing a conventional tofu manufacturing apparatus;
2 is a block diagram showing a tofu manufacturing method according to an embodiment of the present invention;
3 is a schematic diagram of a tofu manufacturing process according to an embodiment of the present invention;
Figure 4 is a schematic diagram showing a nutrient additive distribution process according to an embodiment of the present invention;
Figure 5 is a side cross-sectional view of the head prepared according to an embodiment of the present invention;
Figure 6 is a perspective view showing a multi-layer tofu prepared according to another embodiment of the present invention;

Advantages and features of the present invention, and methods for achieving them, will become clear with reference to the embodiments described below in detail in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but may be implemented in various different forms, and only the present embodiments make the disclosure of the present invention complete, and common knowledge in the art to which the present invention belongs It is provided to fully inform the holder of the scope of the invention, and the present invention is only defined by the scope of the claims. Like reference numerals designate like elements throughout the specification.

In describing the embodiments of the present invention, if it is determined that a detailed description of a known function or configuration may unnecessarily obscure the subject matter of the present invention, the detailed description will be omitted. In addition, terms to be described below are terms defined in consideration of functions in the embodiments of the present invention, which may vary according to the intention or custom of a user or operator. Therefore, the definition should be made based on the contents throughout this specification.

1 is a schematic diagram showing a conventional tofu manufacturing apparatus, Figure 2 is a block diagram showing a tofu manufacturing method according to an embodiment of the present invention, Figure 3 is a schematic diagram of a tofu manufacturing process according to an embodiment of the present invention 4 is a schematic diagram showing a nutrient additive distribution process according to an embodiment of the present invention, and FIG. 5 is a side cross-sectional view of tofu manufactured according to an embodiment of the present invention.

As shown in FIGS. 2 to 5, the method for manufacturing dried tofu according to the present invention includes a preparation step (S100) of washing soaked beans in water to remove foreign substances and then crushing the soaked beans while adding water to make soybean water; , Heating and filtering the soybean water made in the preparation step (S200), in the tofu manufacturing method of producing tofu by injecting a precipitant into the soybean water extracted in the step and pressing the coagulated tofu, by a roller on a conveyor forming a first scrim tofu layer (T) by flowing the tofu on the rotating first scrim (S300); Formation of a nutrient layer for distributing a plurality of nutrient layers containing dried vegetable powder, nut powder, and medicinal powder ingredients flowing out through a nozzle by passing the first cotton tofu layer (T) through the lower part of the ingredient distributor at predetermined intervals Step (S400); and applying the second scrim 34 on the first scrim tofu layer (T) and the nutrient layer (G) and then putting it into a press and compressing (S500).

More specifically, according to one embodiment of the present invention, as a preparation step (S100), 20 kg of beans and 40 L of water are put in a container, and the beans are sufficiently called for about 4 to 10 hours, and then, while stirring the mixture of these beans and water, a new It is washed again with water several times to remove stones or other foreign substances, and only the soybeans, among which are called, are put into a blender, and then ground with a predetermined amount of running water to prepare water and ground soybean water in a suspension state.

Then, the soybean water made in the preparation step (S100) is put into a pot and boiled at 100 ° C. for about 30 to 50 minutes, and then, using a centrifugal filter, solid okara and liquid soybean water are separated from each other to filter only the soybean water (S200).

Thereafter, an appropriate amount of a known edible precipitant such as bittern and magnesium chloride is administered to the soybean water, and after about 15 to 30 minutes, the soybean water is slowly and forcibly stirred to form the curd.

In the above-described preparation process of tofu, a tofu coagulant or antifoaming agent such as magnesium chloride or calcium may be added, and it is preferable to add 0.006 to 0.16% of the weight of soybean water, but is not limited thereto.

Figure 3 is a schematic diagram of a tofu manufacturing process according to an embodiment of the present invention.

Referring to FIG. 3, tofu manufacturing apparatus according to an embodiment of the present invention includes a tofu storage container 20, a driving roller 51 and a driven roller 52 driven to rotate by a motor (not shown) A conveyor 50 having a conveyor 50, the first cotton cloth 33 installed on the front upper part of the conveyor 50 and fitted to the roller 32 is connected to the first cotton cloth feeder 30a and the first cotton cloth feeder 30a. A component distributor 40 installed between the second cotton cloth feeders 30b and forming a nutrient layer G at predetermined intervals on the first cotton cloth head layer T applied on the first cotton cloth 33; A second cotton cloth supplier installed at the rear and upper part of the conveyor 50 and integrally applying the second cotton cloth 34 fitted to the roller 32 onto the first tofu layer T and the nutrient layer G ( 30b) and a compression machine 60 that compresses and dehydrates the first and second cotton fabrics stacked inside the main body 61 by means of a piston 62.

The component dispenser 40 includes a nozzle 42 provided at the lower part of the main body 41, a guide roll 43 for guiding the nutrient elements into a plurality of belt arrangements, and a brush 44 for detaching the nutrient elements. And, when a plurality of nutritional members (G1, G2, G3, G4, G5, G6, G7) stored in the main body 41 flow down through the nozzle 42, they are guided downward along the surface of the spiral roller 43. and provided to the first scrim head layer (T).

The guide rolls 43 of the first cotton cloth feeder 30a, the second cotton cloth feeder 30b, and the ingredient feeder 40 are installed on the frame of the conveyor 50 by the holder 31, respectively.

Referring to FIGS. 2 and 3 , the prepared soybean water is the first tofu in which soybean components such as soybeans are coagulated, and is usually flowed out through the lower portion 24 of the main body 21 of the first tofu storage container 20 to supply pipes or The first scrim head layer T is formed on the first scrim 33 supplied on the first scrim 33 through the hose 25 or nozzle and moving toward the roller 52 at the rear of the conveyor 50. (S300).

Thereafter, the first cotton cloth tofu layer (T) is passed through the lower portion of the ingredient distributor 40, and a plurality of nutritional layers containing dried vegetable powder, nut powder, and medicinal powder ingredients flowing out through the nozzle 42 A nutrient layer (G; G1, G2, G3, G4, G5, G6, G7) distributing at predetermined intervals is formed (S400).

Referring to FIG. 4, a plurality of strip-shaped nutrient layers (G; G1, G2, G3, G4, G5, G6, G7) are distributed at predetermined intervals so as to be sequentially spaced apart from the top of the first scrim head layer (T) along the transverse direction (S400).

5 is a side cross-sectional view of a tofu manufactured according to an embodiment of the present invention.

It is preferable that the nutritional layer (G1, G2, G3, G4, G5, G6, G7) is formed in a band arrangement at least partially embedded in the primordial region (T). For example, it is preferable to configure a band array of rainbow colors.

In the tofu manufacturing method according to the present invention, various nutritional layers are mixed with the tofu (T), so that not only the nutritional components of the bean curd itself, but also various nutrients due to the components of vegetables, nuts, and medicinal herbs can be ingested in a balanced manner.

The dried vegetable powder is composed of dried and pulverized powder and seaweed powder of washed red beets, tomatoes, carrots, turmeric, spinach, chives, etc.

More specifically, the dried vegetable powder is cut to a size of 1 to 3 cm for red beets, tomatoes, carrots, turmeric, spinach, leek, etc., and then dried to a moisture content of 5% or less by applying hot air, and dried to a 50 to 300 mesh It is a step of making a powder of the size, and if necessary, the vegetable member can be pulverized after freeze-drying. At this time, the size of the particles may be pulverized to a size of 1 to 70 μm.

The nut powder is composed of dried peanut or almond powder, and the medicinal powder component is preferably composed of dried turmeric or Angelica quail powder.

The nut powder and medicinal powder are prepared by using or mixing the above-described hot air drying method, freeze drying method, or natural drying method, and it is preferable to prepare the particle size in the same category as the size of the dried vegetable powder described above. desirable.

In the tofu manufacturing method according to an embodiment of the present invention, after the nutrient layer forming step (S400), the first scrim tofu layer (T) and the nutrient layer (G; (G; G1, G2, G3, G4) , G5, G6, G7) applying a second cotton cloth on the top and then putting it into the compression machine 60 and compressing (S500).

The presser 60 applies a preset pressing pressure to the primary head (T) laminate integrally formed with the first and second scrims laminated therein by the piston 62 in the container 61, , Moisture contained in the tofu-nutritional material layer integrally formed by the pressure is dehydrated through the through hole 61 and formed into a dry tofu sheet having a thickness of 2 mm to 10 mm set in advance.

The pressing pressure may be provided at a pressure of about 1 kg/cm 3 , and accordingly, dried tofu sheets having a moisture content of 10 to 15% and a thickness of 2 mm to 10 mm are produced.

The tofu can be transformed into tofu having a nutrient layer (G; (G; G1, G2, G3, G4, G5, G6, G7) having a rainbow band structure by increasing the above-described moisture content and thickness, and the ingredients Since the principle of forming the nutrient layer by the distributor 40 is the same as described above, a detailed description thereof will be omitted.

On the other hand, in one embodiment of the present invention, it can be prepared by further mixing dried bread crumb powder with respect to the dried vegetable powder, nut powder, or medicinal material powder, in which case the adhesion to the first currant tofu layer (T) is Flavor is added, of course.

On the other hand, it may be prepared by further mixing food coloring with dried vegetable powder, nut powder, or medicinal material powder, in which case the nutrient layers distributed on the tofu (G1, G2, G3, G4, G5, G6, G7) Of course, it can be made in various colors represented by vanilla or beneficial spices and colors.

For example, the plurality of strip-shaped nutritional layer layers described above may be sequentially applied on the first cotton fabric primary head T in a rainbow color order, resulting in rich visibility, texture and flavor, as well as balanced nutrition. very advantageous

As described above, dried tofu according to an embodiment of the present invention has nutrient layers of various colors formed inside the tofu layer, so that it can promote flavor as well as visually colorful colors, and can be used in various Korean, Chinese, or Western dishes. will be able to utilize it.

Figure 6 is a schematic perspective view showing a multi-layer head according to another embodiment of the present invention.

Tofu manufacturing method according to another embodiment of the present invention is a multi-layered tofu layer in which a plurality of nutrient layers (71, 72, 72, 73, 74, 75, 76, 77) are stacked on the tofu in which soybean water, such as soybeans, is coagulated. Tofu 70 is prepared.

Preferably, the nutrient layers (71, 72, 72, 73, 74, 75, 76, 77) are dried vegetables, dried fruits, bread crumbs, sesame seeds, pine nuts, turmeric, etc. having different nutrients, and then powdered. It is formed by mixing with the tofu.

The multi-layer head 70 has a head shape of a conventional quadrangular column structure due to the height at which the plurality of nutritional layers 71, 72, 72, 73, 74, 75, 76, 77 are formed, and the mother plate Depending on the geometry of the column, it can be transformed into a triangular column, a pentagonal column or a cylindrical structure.

The aforementioned multi-layered tofu 70 may further include food colorings or spices in the process of forming a plurality of nutritional layers 71, 72, 72, 73, 74, 75, 76, 77, and the moisture content is 30%. It can be prepared by including the step of compressing to be in the range of 80% to 80%.

The multi-layered tofu 70 according to this embodiment has a relatively low water content compared to conventional tofu, so even if an external shock or shaking occurs, the crushing phenomenon is greatly reduced, so it is convenient to use for various dishes such as Korean or Chinese food In addition, it has advantages in distribution, packaging, and storage.

Ultimately, the tofu according to this embodiment has the advantage of greatly improving health by eating the nutrients of the beans themselves and eating the nutrients of various ingredients such as vegetables, dried fruits, bread crumbs, sesame seeds, pine nuts, and turmeric in a balanced way. .

Although the preferred embodiments of the present invention have been described with reference to the accompanying drawings, the embodiments described in this specification and the configurations shown in the drawings are only the most preferred embodiments of the present invention and represent all the technical ideas of the present invention. Since it is not, it should be understood that there may be various equivalents and modifications that can replace them at the time of this application. Therefore, the embodiments described above should be understood as illustrative and not restrictive in all respects, and the scope of the present invention is indicated by the claims to be described later rather than the detailed description, and the meaning and scope of the claims and their All changes or modified forms derived from equivalent concepts should be construed as being included in the scope of the present invention.

1: Swelling tank (soaking container)
20: Tofu storage container
30a: first cotton cloth feeder
30b: Second cotton cloth feeder
31: cradle
40: component distributor
43: guide roll
44 : brush
50: conveyor
53: support die
60: compactor
70: multi-layered tofu

Claims (6)

Preparation step of washing the soaked soybeans to remove foreign substances and then crushing the soaked soybeans while adding water to make soybean water (S100), heating and filtering the soybean water made in the preparation step (S200), extraction in the above step In the tofu manufacturing method of producing dry tofu by adding a precipitant to the soybean water and compressing the coagulated tofu,
forming a first scrim tofu layer by flowing the tofu on a first scrim rotated by a roller on a conveyor (S300);
The first cotton cloth tofu layer is passed through the lower part of the ingredient distributor, and at predetermined intervals along the transverse direction of the plurality of nutrient layers containing the tofu, dried vegetable powder, nut powder, and medicinal powder ingredients flowing out through the nozzle Distributing nutrient layer formation step (S400); and
Forming dried tofu by applying a second cotton cloth on top of the first cotton cloth tofu layer and the nutrient layer and then inserting and compressing the second cotton cloth into a press (S500); tofu manufacturing method characterized in that it comprises a.
According to claim 1,
The dried vegetable powder is tofu manufacturing method, characterized in that consisting of dried tomato or carrot, leek powder and seaweed powder.
According to claim 2,
The tofu manufacturing method, characterized in that the nut powder comprises dried peanut or almond powder, and the medicinal material powder comprises dried turmeric or angelica powder.
According to claim 1,
The tofu manufacturing method, characterized in that the nutrient layer further comprises dried bread crumb powder.

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