KR102484527B1 - Manufacturing method of bean curd noodles and bean curd noodles produced thereby - Google Patents

Abstract

The present invention relates to a method for producing bean curd noodles and bean curd noodles produced thereby, and more particularly, to a method for producing bean curd noodles and bean curd noodles produced thereby, the method comprising the steps of: (S10) grinding and filtering soybeans to prepare soymilk; (S20) adding baking powder and a coagulant to the soymilk, and compressing and forming the same to prepare bean curd noodle strips; (S30) producing bean curd noodles by cutting the bean curd noodle strips into noodle shapes; and (S40) sterilizing and drying the bean curd noodles.

Description

Manufacturing method of tofu ramen and tofu ramen produced thereby {Manufacturing method of bean curd noodles and bean curd noodles thereby produced}

The present invention relates to a method for manufacturing tofu ramen and tofu ramen produced thereby, and more particularly, to a method for manufacturing tofu ramen prepared using tofu with improved chewy texture of compressed tofu noodles and high nutrients, and thereby It relates to manufactured tofu ramen.

Ramen generally consists of steamed noodles fried in oil or dried noodles and soup not fried in oil, and is easy to cook, inexpensive, and has excellent nutritional properties such as taste and calories.

In general, ramen noodles are blended with wheat flour as the main ingredient, and after forming a noodle strip with this mixture, combining two identical noodle strips, rolling and cutting to form a wave, steaming the resulting noodles, and It is manufactured by pouring a certain amount into a container and processing it with milk or drying it, then cooling and packaging it.

Ramen noodles using recent grains are produced in an extruded form or in the form of noodles without waves, and are completely different from conventional ramen manufacturing methods by artificially containing gluten to form noodles. Grain flour made by crushing grains such as rice, brown rice, barley, soybean, etc. does not have an active function such as wheat gluten, so if you make noodles by mixing more than 10% of grain flour, the stickiness decreases, so it is not sticky and breaks easily, so it forms ramen noodles. This is difficult.

Prior art Patent Publication No. 2015-0072784 (Various types of tofu noodles using natural coagulant and method for manufacturing the same) discloses tofu noodles prepared by coagulating and compressing tofu noodles with a natural coagulant and cutting them into pieces. However, even in the case of tofu noodles cut in this way, there is a disadvantage that it is easy to break.

On the other hand, if the compression strength is increased during compression molding in order to reinforce the shortcoming of the tofu noodles, the degree of preference is reduced due to the tough texture.

Republic of Korea Patent Publication No. 2015-0072784 (published on 2015. 06. 30)

The present invention is to solve the problems of the prior art, and an object of the present invention is tofu that can improve the preference while maintaining the texture of tofu by improving the chewy texture of compressed tofu noodles and tofu ramen prepared using the same. It is to provide a method for manufacturing ramen and tofu ramen prepared thereby.

In order to achieve the above object, the present invention comprises the steps of producing soymilk by grinding and filtering soybeans (S10); Adding baking powder and a coagulant to the soymilk and compressing to prepare tofu noodles (S20); preparing tofu noodles by cutting the tofu noodle strips into noodle shapes (S30); and sterilizing and drying the chopped tofu noodles (S40).

In the method for manufacturing tofu ramen according to an embodiment of the present invention, the step S20 includes inoculating the soybean milk with lactic acid bacteria and fermenting the soybean milk at 25 to 35 ° C for 1 to 2 days (S22); and adding a coagulant and baking powder to the fermented soymilk and performing compression molding (S24).

In the method for producing tofu ramen according to an embodiment of the present invention, the step S24 includes: periodically measuring the carbon dioxide concentration of the fermented soymilk by a control unit (S25); Comparing, by the control unit, the measured carbon dioxide concentration and a set concentration (S26); and a step (S27) of controlling the control unit to calculate an input amount of baking powder in response to a difference between the measured carbon dioxide concentration and a set concentration, and to input baking powder corresponding to the calculated input amount into the fermented soybean milk. It is characterized by doing.

In the method for producing tofu ramen according to an embodiment of the present invention, the lactic acid bacteria is characterized in that Streptococcus thermophilus.

In addition, the present invention provides tofu ramen prepared according to the above manufacturing method.

The manufacturing method of tofu ramen according to the present invention improves the compressed tofu noodles and the chewy texture of tofu ramen prepared using the same, so that the texture of tofu can be maintained while the preference can be improved, and by manufacturing using tofu with high nutrients, There is an excellent effect that can provide high nutrients when ingested.

1 is a flowchart of a manufacturing method according to an embodiment of the present invention.

Since the present invention can apply various transformations and have various embodiments, preferred embodiments will be described in detail. It is apparent to those skilled in the art that the present invention can be embodied in other specific forms without departing from the spirit and essential characteristics of the present invention. Unless otherwise defined, all technical and chemical terms and experimental methods used herein have the same meaning as commonly understood by a person skilled in the art to which the present invention belongs.

The method for manufacturing tofu ramen according to an embodiment of the present invention includes preparing soy milk (S10), preparing tofu noodles (S20), preparing tofu noodles (S30), and sterilizing and drying ( S40) is included.

The step of producing soymilk (S10) is a step of producing soymilk by grinding and filtering soybeans.

To make soymilk, first soak soybeans in water and leave them for a certain period of time to soak them sufficiently. Water immersion can be done for 7 to 10 hours in summer and 13 to 18 hours in winter.

The grinding of the soaked beans can be carried out while removing water from the soaked beans and then adding 2 to 3 times as much water as the soaked beans little by little using a millstone or grinder. Steaming can be performed by heating the ground soybean water at a temperature of 85 ° C. for 15 minutes.

Filtration uses a physical separation means such as a filter or a centrifugal separator, and the concentration of soymilk produced through filtration may be 6 to 7% by weight.

In the step of preparing the tofu noodle (S20), baking powder and a coagulant are added to the prepared soymilk, and compression molding is performed to prepare the tofu noodle.

After laying the tofu molding cloth, baking powder and coagulant are added to the prepared soy milk on the molding cloth, poured to a height of 5mm, and then covered with the molding cloth and placed in the molding mold. While reciprocating the mold back and forth, the molding cloth containing soymilk is compressed until the tofu is less than 2mm in size with a compression cylinder, reducing the moisture to less than 1/3 of normal tofu to produce thin and hard tofu. Subsequently, the tensile strength of the tofu surface is increased by molding for 1 hour at a pressure of 8 kg/cm ² using the compression cylinder.

At this time, the tofu noodles made of the thin and hard tofu may have improved tensile strength to the extent that they are not broken, but the tough texture is a major factor in reducing the preference of tofu noodles and tofu ramen.

Accordingly, the present invention improved the chewy texture of the dried tofu noodles by adding a certain amount of baking powder.

That is, the baking powder of the present invention serves to improve the tough texture of dried tofu. Baking powder is a type of chemical leavening agent that is composed of a gas generating agent (sodium bicarbonate), an acid agent (a gas generating agent), and an emollient (mainly dry starch) to compensate for the disadvantages of sodium bicarbonate, and generates carbon dioxide through a reaction. let it The baking powder is added in an amount of 0.3 to 2.0% by weight based on the total weight of soymilk. If it is less than the above range, the tough texture of dried tofu is not improved, and if it exceeds this range, there is a problem in that the texture of tofu noodles is deteriorated due to bitter and greasy taste due to baking powder.

As the coagulant, brine or a powder coagulant composed of magnesium chloride or calcium chloride may be used.

The coagulant may be added in an amount of 0.5 to 0.6% by weight based on the total weight of soymilk, and after stirring to sufficiently mix with soymilk, it is allowed to stand for 180 to 230 seconds.

The soymilk coagulated in the form of silken tofu by the coagulant can be put into a molding mold and compressed to form a tofu noodle sheet.

As an embodiment according to the present invention, before compression molding by adding baking powder and a coagulant to the prepared soymilk, a process of fermenting the soymilk with lactic acid bacteria to improve the flavor, palatability and digestibility of tofu noodles is performed. can

To this end, the step S20 includes inoculating the soybean milk with lactic acid bacteria and fermenting the soymilk at 25 to 35 ° C for 1 to 2 days (S22); and adding a coagulant and baking powder to the fermented soymilk and performing compression molding (S24).

In the step S22, as an embodiment, 0.1% by weight of Streptococcus thermophilus culture medium (10 billion CFU / g) based on the total weight of the soymilk was added and mixed with a mixer for 1 minute, then 25 to 35 Fermented at °C for 1 to 2 days.

At this time, adding baking powder to the soymilk fermented with the lactic acid bacteria has the advantage of improving the chewy texture of the tofu noodles and improving the digestibility of the tofu noodles, but the carbon dioxide generated during fermentation with lactic acid bacteria and the baking powder added in the subsequent process Excessive expansion due to carbon dioxide generated by the tofu rather weakens the texture of the tofu surface and lowers the overall preference.

Among lactic acid bacteria, Streptococcus thermophilus improves the overall palatability such as chewy texture and flavor of tofu noodles by properly generating the amount of carbon dioxide generated when fermenting soy milk and mixing it with baking powder afterwards, while Leuconostoc mesenteroides (a type of lactic acid bacteria) In the case of Leuconostoc mesenteroides), the texture of the tofu surface was rather weakened and the degree of preference was reduced.

Accordingly, the present invention improved the quality of tofu noodles by periodically measuring the carbon dioxide concentration generated during fermentation by the Streptococcus thermophilus strain and adjusting the amount of baking powder in response to the measured carbon dioxide concentration value.

To this end, the step S24 includes a step of periodically measuring the carbon dioxide concentration of the fermented soymilk by the control unit (S25); Comparing, by the control unit, the measured carbon dioxide concentration and a set concentration (S26); and a step (S27) of controlling the control unit to calculate an input amount of baking powder in response to a difference between the measured carbon dioxide concentration and a set concentration, and to input baking powder corresponding to the calculated input amount into the fermented soybean milk. do.

The control unit includes various measurement sensors for measuring temperature, humidity, salinity, sugar content, quantity, etc., and a control device for controlling algorithms such as device operation. The control unit controls control devices such as electronic valves based on temperature, humidity, salinity, sugar content, quantity, and time information input from various measurement sensors.

The step S25 is a step in which the controller periodically measures the carbon dioxide concentration of the fermented soybean milk. The concentration of carbon dioxide is measured by periodically measuring the concentration of carbon dioxide dissolved in the fermented soymilk through a carbon dioxide meter, or by measuring the concentration of carbon dioxide dissolved in the fermented soymilk discharged from the soybean milk and present in the fermentation tank using a carbon dioxide meter. measured in real time or periodically.

As an embodiment, carbon dioxide discharged from soybean milk and present in the fermentation tank is introduced into the carbon dioxide meter after a portion of the gas is collected in the fermentation tank to remove impurities and moisture. After analyzing the concentration of carbon dioxide in the introduced gas, the electric signal generated according to the concentration is amplified and transmitted to the control unit.

A non-dispersive infrared (NDIR) gas detector may be used as the carbon dioxide meter, but is not limited thereto.

The step S26 is a step in which the control unit compares the measured carbon dioxide concentration with a set concentration.

The control unit receives an electrical signal generated according to the carbon dioxide concentration and compares the calculated carbon dioxide concentration with a set concentration.

The set concentration is a value obtained by setting an appropriate carbon dioxide concentration range based on the sensory test results for the texture, texture, and overall preference of the tofu noodles prepared for each carbon dioxide concentration of the fermented soymilk measured in step S25.

The step S27 is a step in which the control unit calculates an input amount of baking powder corresponding to the difference between the measured carbon dioxide concentration and the set concentration, and inserts the calculated amount of baking powder into the fermented soybean milk.

As an embodiment, when the measured carbon dioxide concentration falls within the set concentration range, 1.5% by weight of the baking powder based on the total weight of soymilk is added as a standard input amount. When the measured carbon dioxide concentration is less than the set concentration range, a baking powder input amount corresponding to a ratio of the measured carbon dioxide concentration to the lower limit of the set concentration is calculated. For example, when the ratio is 80%, the amount of baking powder added is 1.2% by weight, which is 80% of the standard amount. When the measured carbon dioxide concentration exceeds the set concentration range, a baking powder input amount corresponding to a ratio of the measured carbon dioxide concentration to the upper limit of the set concentration is calculated.

The step of preparing tofu noodles (S30) is a step of preparing tofu noodles by slicing the tofu noodle strip.

Tofu noodles from which moisture has been removed can be cut into noodle shapes or, if necessary, tofu noodles can be manufactured by extruding in a curved shape. It is preferable to prepare tofu noodles by cutting them into pieces with a thickness of 1 to 5 mm and a length of 5 to 30 cm.

The sterilizing and drying step (S40) is the step of sterilizing and drying the cut tofu noodles (S40).

After going through the step of packaging in a wrapping paper made of PE (polyethylene) or PP (polypropylene) material, sterilizing at 85 ° C. for 40 minutes to sterilize the bacteria generated during product packaging, and then drying.

In the tofu ramen prepared according to the manufacturing method of the present invention, the chewy texture of the compressed tofu noodles is improved, so that the texture of the tofu is maintained and the preference can be improved.

As a comparative example, it was performed in the same manner as the above production method of the present invention, but in contrast to the case where Leuconostoc mesenteroides, a type of lactic acid bacteria, was used instead of the Streptococcus thermophilus strain, the prepared Sensory evaluations such as chewy texture, flavor, and overall acceptability of tofu ramen were measured, and the results are shown in Table 1 below. The above sensory evaluation was measured by having 30 adult males and females (15 males and females each) in their 30s and 50s with more than 3 years of experience in the food-related field evaluate with a 9-point scale method.

division chewy texture zest overall sign Streptococcus thermophilus
(Example) 8.8 8.1 8.6 Leuconostoc mesenteroides
(Comparative example) 4.9 5.3 5.1

* In Table 1, the numerical value is the value obtained by dividing the sum of the scores of the sensory testers by the number of sensory testers, rounded off to the second decimal place. As shown in Table 1, in the case of the present invention, the chewy texture of tofu noodles and the acidity generated during fermentation are reduced due to the appropriate generation of carbon dioxide generated during the fermentation of soymilk by Streptococcus thermophilus and the mixing process with baking powder. Overall preference such as flavor was significantly improved, but Leuconostoc mesenteroides had a poor texture due to the soft texture of tofu noodles, and the taste was reduced due to acidity during fermentation, resulting in a lower overall preference.

As described above, the method for manufacturing tofu ramen according to the present invention improves the compressed tofu noodles and the chewy texture of tofu ramen prepared using the same, thereby maintaining the texture of the tofu and improving the preference, and using tofu with high nutrients. By manufacturing, there is an excellent effect that can provide high nutrients when ingested.

On the other hand, the above detailed description should not be construed as limiting in all respects and should be considered as illustrative. The scope of the present invention should be determined by reasonable interpretation of the appended claims, and all changes within the equivalent scope of the present invention are included in the scope of the present invention.

Claims (5)

Preparing soymilk by grinding and filtering soybeans (S10);
Adding baking powder and a coagulant to the soymilk and compressing to prepare tofu noodles (S20);
preparing tofu noodles by cutting the tofu noodle strips into noodle shapes (S30); and
Sterilizing and drying the chopped tofu noodles (S40); Including,
The step S20 may include inoculating and fermenting lactic acid bacteria in the soybean milk; And adding a coagulant and baking powder to the fermented soymilk and compression molding; including,
The lactic acid bacteria is Streptococcus thermophilus,
In the step of adding a coagulant and baking powder to the fermented soymilk and compression molding, a tofu molding cloth is laid, the fermented soymilk to which the baking powder and coagulant are added is placed on the tofu molding cloth, and the tofu molding cloth is compressed with a compression cylinder. A method for producing tofu ramen, characterized in that by reducing the moisture.
According to claim 1,
The step of adding a coagulant and baking powder to the fermented soymilk and compression molding is compressing the tofu until it is less than 2 mm with a compression cylinder to reduce moisture and molding for 1 hour at a pressure of 8 kg / cm ² with the compression cylinder. Method for manufacturing tofu ramen characterized by.
According to claim 1,
The step of adding a coagulant and baking powder to the fermented soymilk and compression molding,
Tofu, characterized in that the control unit periodically measures the carbon dioxide concentration of the soymilk fermented by the Streptococcus thermophilus strain, and controls the input amount of baking powder calculated in response to the measured carbon dioxide concentration value to the fermented soymilk How to make ramen.
According to claim 1,
The step of inoculating and fermenting lactic acid bacteria in the soy milk is a method for producing tofu ramen, characterized in that inoculating the soy milk with lactic acid bacteria and fermenting it at 25 ~ 35 ℃ for 1 to 2 days.
If the tofu is prepared by any one of claims 1 to 4.

Images