KR102638973B1 - Manufacturing method of soybean curd shake using soybean curd dregs - Google Patents

Abstract

The present invention is a method of producing a tofu shake using soybean curd, and specifically relates to a method of manufacturing tofu and okara from soybeans, powdering them, and mixing them to form a shake.
The tofu shake manufactured by the present invention is made from soybeans, which are rich in vegetable protein, as its main ingredient, and is rich in vegetable protein and dietary fiber, which helps with dieting. It is in shake form, so it is convenient for anyone to consume. Additionally, adding ginger powder can help improve immunity and digestion and absorption.

Description

Manufacturing method of tofu shake using soybean curd {MANUFACTURING METHOD OF SOYBEAN CURD SHAKE USING SOYBEAN CURD DREGS}

The present invention is a method of producing a tofu shake using soybean curd, and specifically relates to a method of manufacturing tofu and okara from soybeans, turning them into powder, and then mixing them to form a shake.

As interest in healthy living increases, hundreds and thousands of diet-related brands are released every year, and the size of the domestic diet market has already grown to about 10 trillion won. Along with this trend, interest in vegetable proteins is increasing, and processed foods made from vegetable proteins such as soybeans and rice are being released.

Tofu is a food made by coagulating soy milk made from soybeans by adding a coagulant, and has been one of the most common food ingredients on our tables for a long time. Tofu contains about 83% moisture, about 9.3% protein, about 5.6% fat, and about 12 mg/g of calcium. When converted to dried tofu, it contains about 50% protein, 33% fat, and It is composed of carbohydrates and minerals.

A chemical called isoflavone contained in soy protein has a similar function to the female hormone, estrogen, and suppresses the function of male hormones that promote baldness, while also preventing depression, osteoporosis, and flushing (face flushing). It works to relieve menopausal symptoms that may occur due to lack of female hormones and lowers blood cholesterol.

According to a recent study by the National Cancer Institute, for every 1000 calories replaced by 10g of vegetable protein instead of animal protein, the mortality rate for men was reduced by 12% and the mortality rate for women was reduced by 14%, helping to promote longevity. Lack of protein leads to muscle loss, but consuming animal protein (meat) reduces the risk of increased saturated fatty acids and cholesterol, and consuming vegetable protein rich in micronutrients and fiber can supplement muscle mass.

Soybeans are a food rich in fructooligosaccharides. Fructooligosaccharides are representative prebiotics (ingredients that serve as food for probiotics) and play a role in supplying food to lactic acid bacteria in the intestines, thereby promoting long-term survival of probiotics (beneficial bacteria that help the intestines). It is helpful.

Tofu mince is a low-fat food with a high protein-to-lipid ratio, no cholesterol and lactose, and low in saturated fatty acids. It is a plant-based protein food rich in micronutrients and high in B vitamins. Okara, a soybean by-product, is rich in dietary fiber and is a food that helps prevent constipation and improves the intestinal environment by activating Bacillus bacteria through the fermentation process.

The present invention utilizes tofu, which is made from soybeans, a representative raw material of vegetable protein, as the main ingredient, and soybean by-products (okara) that are discarded during the tofu manufacturing process, to increase added value by developing products that fit the consumption trends of modern people, and to increase the consumption of domestic agricultural products during the period of stagnation. It was developed to revitalize the market for tofu products, and aims to provide a method of producing a tofu shake that anyone can easily drink using a powder composition containing tofu and okara, which are rich in vegetable protein and dietary fiber. .

Publication of Patent No. 10-2012-0124964 (2012.11.14.) Japanese Patent Publication No. 2003-000174 (January 7, 2003) Public Patent Publication No. 10-2007-0091961 (2007.09.12.)

The present invention is to develop differentiated products that can lead to increased consumption of domestic agricultural products as well as increased sales by expanding the sales channel to the health-diet food market in line with new consumption trends. Tofu and okara are manufactured from soybeans rich in vegetable protein. It provides a method of making powder and then mixing it into shake form.

The present invention is a method of producing a tofu shake using soybean curd, comprising the steps of (A) washing and soaking the soybeans; (B) grinding the soaked beans; (C) filtering the ground soybeans and separating them into soy milk and okara; (D) adding bittern to the soymilk to coagulate it, then pressing and molding the coagulated soymilk to make tofu; (E) inoculating the okara with bacteria and fermenting it; (F) drying the tofu and fermented okara and pulverizing them into powder; (G) mixing the tofu powder and okara powder to produce a tofu shake; and (H) packaging the prepared tofu shake.

In step (E), the okara is steamed for 15 to 30 minutes, then cooled to 15°C or lower, and 0.03 to 0.1 parts by weight of Bacillus bacteria is inoculated into 100 parts by weight of the okara and fermented for 24 to 72 hours at a temperature of 30 to 42°C. May include processes.

In addition, step (G) is performed by mixing 5 to 10% by weight of tofu powder, 85 to 90% by weight of okara powder, and 1 to 3% by weight of dextrin, and 2 to 5% by weight of ginger powder is additionally mixed. You can.

The tofu shake of the present invention is manufactured by the above manufacturing method, and contains 5 to 10% by weight of tofu powder, 85 to 90% by weight of okara powder, and 1 to 3% by weight of dextrin, and 2 to 5% by weight of ginger powder. Additional information may be included.

The tofu shake produced by the present invention is made from soybeans, which are rich in vegetable protein, as its main ingredient, and is rich in vegetable protein and dietary fiber, which helps with dieting. It is in shake form, so it is convenient for anyone to consume. Additionally, adding ginger powder can help improve immunity and digestion and absorption.

Figure 1 is a flowchart showing a method of manufacturing a tofu shake according to an embodiment of the present invention.

In order to explain the present invention in detail so that a person skilled in the art can easily implement the technical idea of the present invention, the most preferred embodiments of the present invention will be described with reference to the accompanying drawings.

First, when adding reference numerals to components in each drawing, it should be noted that identical components are given the same reference numerals as much as possible even if they are shown in different drawings.

Additionally, in describing the present invention, if it is determined that a detailed description of a related known configuration or function may obscure the gist of the present invention, the detailed description will be omitted.

In general, the soybean used to make tofu is called soybean (大豆), which is called soybean in English. There are more than 90 varieties of soybeans. Depending on the size, they are classified into large, neutral, and small grains, or extremely large, large, neutral, and extremely small grains. Depending on the cultivation time and growth period, they are divided into old beans (early maturing type) and late soybeans (late mating type - they are mainly used for replanting, so they are also called tree beans). Depending on the color, there are several types of beans, such as yellow beans (white - strictly speaking, light yellow), black beans, and brown beans. For sauces such as meju or tofu, the largest of the white and yellow beans are mainly used, and these beans are usually called baektae.

Among yellow soybeans, those of the Daejeong variety (a type of soybean with large grain size) are mainly used, and such soybean species include Jangwon bean and Taekwang bean. Jangwon beans, Taekwang beans, etc. are improved varieties that are resistant to pests and diseases, have good taste, and are easy to grow except under special pests and conditions, so they are increasingly cultivated and their seeds are exported overseas. These beans are usually called white bean, and since this white bean is mainly used to make meju, white bean is also called meju bean.

The amount of protein in soybeans is the highest among agricultural crops, and the types of amino acids it contains are comparable to those of meat. Beans are particularly rich in vitamin B and also contain A and D, but contain almost no vitamin C. However, when soybeans are grown as bean sprouts, their composition changes during sprouting, making them a food rich in vitamin C. Soybeans are composed of 35-40% protein, 15-20% fat, and 30% carbohydrates, and are a nutritious food containing dietary fiber, vitamins, and minerals.

Studies have shown that soybean bioactive substances, such as isoflavones, dietary fiber, soy oligosaccharides, lecithin, saponin, and GAVA, prevent or suppress malignant tumors such as breast cancer and prostate cancer, and adult diseases such as high blood pressure, obesity, intestinal disease, arteriosclerosis, and heart disease. There are reports, and accordingly, the importance of soy consumption is gradually increasing for modern people, where excessive intake of nutrients is a problem or who frequently encounter foods contaminated with pesticides or heavy metals.

In particular, dietary fiber, called the sixth nutrient, was previously thought to have no nutritional value, but it has been found to be effective in preventing and treating diseases such as circulatory diseases, diabetes, and obesity. Dietary fiber has the property of absorbing or adsorbing not only moisture, fat, and minerals, but also other ingredients. It can delay or control the absorption of carbohydrates, proteins, fats, minerals, etc., preventing adult diseases such as obesity, diabetes, gallstones, high blood pressure, colon cancer, and heart disease, and controlling intestinal movements to reduce constipation and prevent the absorption of toxic substances. It is known to suppress

Additionally, soybeans are a food widely known for their anticancer effects. In particular, the skin of black beans contains an anti-cancer substance called glycitein, which is not found in yellow beans.

Saponin contained in soybeans helps prevent adult diseases such as diabetes and heart disease because it lowers blood cholesterol levels by excreting it out of the body. The lecithin component in soybeans also prevents cholesterol from accumulating in the blood vessels and is also effective in brain development. It is also rich in potassium, which helps prevent high blood pressure by lowering blood pressure by expelling sodium accumulated in the body out of the body. Isoflavones minimize the loss of bone mass and maintain normal bone density, making them particularly effective in keeping bones healthy during menopause or menopause.

In the present invention, soybeans are used to produce tofu and okara.

Tofu (豆腐, Tofu) is one of the foods made from soybeans. It is made by grinding soybeans soaked in water, boiling the squeezed soybean water, and then adding bittern to coagulate it. Since the raw material is soybean, a protein-rich plant, it is rich in high-quality vegetable protein and has a high digestion and absorption rate.

Tofu is a complete food that absorbs the nutrients of soybeans most effectively. It contains about 83% moisture, about 9.3% protein, about 5.6% fat, and about 12 mg/g calcium. Tofu can be converted into dry product. It is composed of approximately 50% protein, 33% fat, and other carbohydrates and minerals. Not only is it a high-quality source of protein, but it is also rich in essential amino acids, essential fatty acids, and calcium, which are the basic building blocks for teeth and skeleton formation, and contains almost no cholesterol. The soybean lipids and proteins contained in tofu are known to have the effect of lowering blood cholesterol content.

A chemical called isoflavone contained in soy protein has a similar function to the female hormone, estrogen, and suppresses the function of male hormones that promote baldness, while also preventing depression, osteoporosis, and flushing (face flushing). It works to relieve menopausal symptoms that may occur due to lack of female hormones and lowers blood cholesterol.

Teptide, a vegetable protein in tofu, helps suppress blood pressure, and linoleic acid helps prevent vascular diseases by lowering cholesterol levels. It has a higher absorption rate than soybeans, so it is easily digested and is low in calories and rich in protein, so it is widely used in dieting. In addition, tofu contains keratin, which is good for the scalp, which helps prevent hair loss, and contains lecithin, which helps create nerve cells, which is helpful for brain health.

According to a recent study by the National Cancer Institute, for every 1000 calories replaced by 10g of vegetable protein instead of animal protein, the mortality rate in men was reduced by 12% and the mortality rate in women by 14%, and it was studied to be helpful for longevity. Lack of protein leads to muscle loss, but consuming animal protein (meat) reduces the risk of increased saturated fatty acids and cholesterol, and consuming vegetable protein rich in micronutrients and fiber can supplement muscle mass.

Tofu is eaten as raw tofu or cooked in various forms such as soups, stews, and pancakes. While making tofu, when the soybean water coagulates, the soft tofu is made soft without removing the moisture. When the soybean water is coagulated, the soft tofu is made soft without removing the moisture. It is sometimes seasoned and eaten warm.

In the present invention, tofu is made from soybeans and then ground to powder.

Okara is produced during the process of manufacturing tofu, and is left over after most of the water-soluble proteins have been extracted from soybeans, but a significant amount of useful components such as protein, fat, and isoflavones remain. Although it is slightly inferior to beans or tofu in terms of ingredients, the advantage of okara is that it is low in calories (the calories of okara are only 1/4 of those of beans) and the taste is much lighter. Using okara makes the cooking process very simple as there is no need to use a knife, and you can cook it in a variety of ways to suit your taste, such as mixing it with minced meat to make hamburgers or mixing it into cookie or donut dough. Because it has a bulky feel, it is good for dieting as it fills you up even with a small amount.

In addition, when okara goes through the fermentation process, the content of sulfur-containing amino acids and lysine increases relatively, producing high-quality protein with high protein utilization rate. The composition of essential amino acids is also 35.5% of the total amino acids, which is 32.6% of soybeans and 32.6% of soy milk. It is higher than 30.3%.

Okara has a high content of dietary fiber, which is almost absent in tofu, with 11.5 g of dietary fiber per 100 g of okara. Recently, okara has been dried and made into powder and used as a dietary fiber additive in fermented foods, seasoned foods, and baked goods. Dietary fiber is not broken down by digestive enzymes and is excreted through feces.

The insoluble dietary fibers in okara that do not dissolve in water include cellulose, lignin, and most hemicelluloses, and they absorb excess moisture from the body, increasing stool volume and shortening the transit time in the large intestine. Soluble dietary fibers in okara, such as pectin, β-glucan, and gum, increase the viscosity of stomach contents, delay the absorption of nutrients, and reduce cholesterol content.

Essential amino acids are essential for building body tissue, but they are not synthesized within the human body and must be supplied from food. Among the essential amino acids contained in okara, arginine is being studied as having excellent immune-enhancing and anti-cancer properties.

Among other amino acids, v-Aminobutyric acid (GAVA) is a renal functional substance that has recently been highlighted. It is said to prevent an increase in blood pressure, improve learning ability, relieve stress and pain, and also enhance the function of brain cells. Okara contains 6.88mg% to 7.09mg% of GAVA, making it a very beneficial ingredient as a recommended food for all age groups, including students, people who use their brains a lot, patients, and the elderly.

In the present invention, okara is made from soybeans, then pulverized and made into powder is used.

Ginger (生薑, ginger) is a perennial herb belonging to the ginger family and the order of monocotyledonous plants native to Southeast Asia. It is very frequently used for food and medicinal purposes across many countries, and its tubers are used similarly to potatoes. The unique spicy and spicy taste is produced by ingredients called Zingerone, Gingerol, and Shogaol, which are vanillin-based substances that are similar to capsaicin.

In oriental medicine, the dried rhizome is used as a medicine. Ginger treats chills, fever, headache, vomiting, seawater, and phlegm caused by colds. It is also effective in treating abdominal pain, diarrhea, and stomachache caused by food poisoning, so you can boil ginger in boiling water and drink it as tea. . When dried and used, it has the effect of warming the body and boosting energy. Pharmacological effects have been reported to promote gastric juice secretion, improve digestion, stimulate the heart, promote blood circulation, and suppress bacteria. Shogaol, one of the ingredients of ginger extract, is attracting attention as it has been found to have anti-cancer effects.

In addition, the rhizome is dried and ground and used as a spice in bread, cookies, curry, sauce, pickles, etc. It is also peeled, boiled, and pickled in syrup to make ginger tea and ginger wine.

In the present invention, ginger ground into powder is used.

The present invention relates to a tofu shake using soybean curd and a method for manufacturing the same, and specific details will be described later.

Hereinafter, a method for manufacturing a tofu shake according to an embodiment of the present invention will be described with reference to the attached drawings.

Figure 1 is a flow chart showing a method of manufacturing a tofu shake according to an embodiment of the invention.

Referring to Figure 1, the tofu shake manufacturing method (S100) includes a immersion step (S110), a grinding step (S120), a filtration step (S130), a tofu manufacturing step (S140), an okara fermentation step (S150), and a grinding step (S160). ), mixing step (S170), and packaging step (S180).

(A) Immersion stage

This is the stage where the beans are washed and soaked.

Soybeans are separated and removed using a sieve, etc. and washed thoroughly. Heat-resistant microorganisms are mixed inside dirt, dust, etc., and these enter the tofu and remain there, causing the tofu to rot. Because washing cannot sufficiently remove surface dirt and dust unless repeated several times, wash the surface of the soybeans by brushing (using a brush roll, etc. to remove surface dirt and dust) before washing. There is also a way to do it.

Soaking is done to facilitate grinding and to obtain nutrients (protein) more easily. If the soybeans are soaked too much, not only will the protein leach out, but the fiber will swell excessively and block the filter net, causing the soymilk to escape as okara. If the soybeans are soaked too little, there is a risk of damage to the millstone and motor during grinding, and the production of soymilk will decrease due to insufficient grinding. This decreases.

In the present invention, the prepared beans are washed, soaked in water, and soaked at room temperature for 10 to 20 hours.

(B) Grinding step

The grinding process is a process of destroying the cell tissue of the cotyledons and making soy slurry by soluble or suspending the solids, including proteins and fats, of soybeans. The soybeans soaked in water are then ground. In the past, a millstone was used, but now most people use a grinder. The important point of grinding is to completely destroy the cells of the soaked soybeans into sufficiently fine particles.

When the temperature increases during grinding, the oxidation of soybean fat by lipoxygenase is promoted and a fishy smell is generated. Water is injected to prevent heat generation during grinding.

If the soybean particles are too large, they are not mixed uniformly during the mixing process with water, so there is a risk that the properties of the soymilk may not be uniform. As a result, the tofu may not coagulate properly, resulting in the production of low-quality tofu. there is. Additionally, if the soybean particle size is small, the extraction rate improves, but separation of the okara becomes difficult.

In the present invention, a rock stone and a whetstone grinder are attached up and down to form a millstone, and water is added to the soaked beans to wet grind them to a size of 80 to 150 mesh.

(C) Filtration step

The ground soybeans are filtered and separated into soy milk and okara. For filtration, a centrifugal filtration method and a hydraulic press are used, and there are hot and cold methods. The on-biji method involves heating and separating the soy milk into soy milk, and is mainly used in Japan and other countries. The cold okara method is a method of separating soy milk and okara without heat treatment and then heating the separated raw soy milk.

It is necessary to accurately know the concentration (solid content) of the extracted soymilk. In order to accurately measure the solid content, a certain amount of soymilk is accurately weighed, dried completely at 105°C in a dryer, and loss on drying is measured. There is also a method of measuring using a simple infrared moisture meter.

To simply determine the concentration, use a sugar refractometer (sugar meter) to measure the unit called Brix. This sugar meter measures the concentration of sugar liquids such as candy and is widely used in soy milk.

In the present invention, as a cold okara method, the soy milk and okara are separated using a centrifugal filter with an 80-120 mesh mesh without heat treatment of the soybean porridge made in the grinding step.

The concentration of the soymilk at this time should be 10 to 25 brix.

(D) Tofu manufacturing steps

In order to loosen the soybean proteins and facilitate the formation of coagulants, the soymilk liquid is heated and steamed. This process heat-denatures the soybean protein to bring out the full flavor of the tofu, removes the fishy smell of the soybean, and sterilizes microorganisms. If the heating is too much, the protein becomes insoluble and turns into water, and the smooth texture of the tofu disappears. Therefore, it is enough to remove the fishy smell of soybeans and to release the scent of the soy milk itself.

It is known that coagulation is affected by the concentration of soymilk, coagulation temperature and time, type and concentration of coagulant, and stirring conditions. It is better for the soymilk to be slightly thin rather than too thick, because if it is too thick, the newly coagulated tofu will break when stirred during coagulation.

The coagulation temperature affects the coagulation rate and tofu quality. In general, if the coagulation temperature is high, coagulation progresses quickly, but the protein network formed is small, the water saturation ability is low, and the structure is rigid, so the yield is significantly reduced.

If the coagulation temperature is too low, coagulation does not occur and it contains too much moisture and becomes too soft to maintain a certain shape. In general, the coagulation temperature varies depending on the type of coagulant, but is known to be suitable at 70-80℃. If it is lower than 70℃, the produced tofu is soft and contains a lot of moisture. If it is higher than 80℃, the tofu is hard, the protein network structure is uneven, and the yield is low.

Commonly used substances include calcium sulfate and magnesium chloride, and the yield of tofu is improved by allowing a certain coagulation time after adding the coagulant. In general, it is known that about 30 minutes for silky tofu, 20 to 25 minutes for pressed tofu, and 10 to 15 minutes for further pressed tofu are appropriate for the quality of tofu.

In the present invention, magnesium chloride is used as the coagulant. Magnesium chloride is a colorless crystal that is contained in about 2% of bittern, a by-product of salt extraction from seawater. Magnesium chloride is a coagulant that best brings out the natural taste of tofu and brings out the flavor of tofu.

After the coagulation process is completed, the formed tofu curd is placed in a mold and pressure is slowly applied to separate the pure product (whey). Depending on the size of the tofu coagulant, it has a significant impact on the tofu yield or texture.

In general, the higher the breakage rate of the tofu coagulant, the stronger the tofu and the lower the yield. In addition to the coagulation breakage rate, what is important is the coagulation temperature, the amount of pressure applied during coagulation, and the time. The solidification temperature is preferably 68-70℃ and should not be lower than 65℃. If the coagulation temperature is too high, the protein gel does not clump together and moisture remains in the coagulum.

On the other hand, if the coagulation temperature is too low, the aggregated proteins do not associate with each other and dehydration easily occurs. Appropriate compression force helps to bind together the aggregated proteins, making the tofu texture firm. However, if the compression force is too great, the network structure of the tofu is destroyed and a thick film is formed on the surface of the tofu, preventing the internal moisture from easily leaking out.

In the present invention, the soymilk separated in the filtration step is boiled at 100-130°C for 3-8 minutes, and then 240-260 parts by weight of the coagulant is diluted with 2000-3000 parts by weight of water based on 100 parts by weight of the soymilk. Add it to the soymilk liquid at 90℃ and mix with a spatula. Afterwards, allow to solidify for 10 to 20 minutes. After crushing the solidified soy milk into a certain size with a spatula, about 12 kg of each is placed in cotton cloth soaked in water in a mold and hardened by applying a pressure of 4 to 8 bar for about 2 to 5 minutes to produce tofu.

(E) Okara fermentation step

The okara separated in the filtration step is steamed for 15 to 30 minutes using a steamer and then cooled to 15°C or lower. After inoculating 0.03 to 0.1 parts by weight of Bacillus bacteria evenly into the okara for 100 parts by weight of okara, it is fermented at a temperature of 30 to 42 degrees Celsius for approximately 24 to 72 hours.

The Bacillus strain used in the present invention was a seed strain manufactured and sold by NC Life & Health Co., Ltd.

(F) Grinding step

The tofu produced in the above tofu manufacturing step is pressed at a pressure of 6 to 10 bar for 15 to 25 minutes to remove as much moisture in the tofu as possible, then cut into 2cm pieces and placed in a freeze dryer at a temperature of -50°C or lower for 36 to 48 hours. Dry it and grind it to a size of 100~150mesh using a grinder to make it into two parts.

The okara fermented in the okara fermentation step is dried at a temperature between 45 and 55 degrees Celsius for about 10 to 36 hours, and pulverized in the same process as tofu to make okara powder.

(G) Mixing step

5 to 10% by weight of the tofu powder prepared above, 85 to 90% by weight of okara powder, and 1 to 3% of dextrin are placed in a drum mixer and mixed so that each powder is well mixed.

You can mix tofu powder and okara powder by adding an additional 2 to 5% by weight of ginger powder. The ginger powder is made by purchasing ginger, washing it, removing the skin, cutting it into 1-3mm thick pieces, drying it with hot air for 10-20 hours at a temperature between 60-80℃, and pulverizing it with a pin mill grinder to a size of 100-130 mesh. Make ginger powder.

(H) Packaging stage

The tofu shake made in the mixing step above can be easily consumed by packaging it in sticks of 10 to 20 g or putting 10 to 20 g in a 250 to 3000 mL bottle.

As described above, the tofu shake containing ginger powder according to an embodiment of the present invention was prepared by making tofu and okara using soybeans rich in vegetable protein as the main ingredient, grinding it into powder, and mixing it to form a shake. . The tofu shake of the present invention has the advantage that anyone can easily drink it and it is good for eating as a meal or dessert. Additionally, adding ginger powder can help improve immunity and digestion and absorption.

As described above, the optimal embodiment is disclosed in the drawings and specification. Although specific terms are used here, they are used only for the purpose of describing the present invention and are not used to limit the meaning or scope of the present invention described in the claims. Therefore, those skilled in the art will understand that various modifications and equivalent other embodiments are possible therefrom. Therefore, the true technical protection scope of the present invention should be determined by the technical spirit of the attached patent claims.

S100: Manufacturing method of tofu shake
S110: Immersion stage
S120: Grinding step
S130: Filtration step
S140: Tofu manufacturing stage
S150: Okara fermentation step
S160: Grinding step
S170: Mixing step
S180: Packaging stage

Claims (6)

As a method of manufacturing tofu shake using soybean curd,
(A) Step of washing and soaking the beans;
(B) grinding the soaked beans;
(C) filtering the ground soybeans and separating them into soy milk and okara;
(D) adding bittern to the soymilk to coagulate it, then pressing and molding the coagulated soymilk to make tofu;
(E) inoculating the okara with bacteria and fermenting it;
(F) drying the tofu and fermented okara and pulverizing them into powder;
(G) mixing the tofu powder and okara powder to produce a tofu shake; and
(H) packaging the prepared tofu shake;
Including,
The step (E) is
Steaming the okara for 15 to 30 minutes, cooling it to 15°C or lower, inoculating 0.03 to 0.1 parts by weight of Bacillus bacteria to 100 parts by weight of the okara, and fermenting the okara for 24 to 72 hours at a temperature of 30 to 42°C,
The step (G) is a method of producing a tofu shake, characterized in that it is performed by mixing 5 to 10% by weight of tofu powder, 85 to 90% by weight of okara powder, 1 to 3% by weight of dextrin, and 2 to 5% by weight of ginger powder. .
delete delete delete A tofu shake manufactured by the manufacturing method of claim 1,
A tofu shake comprising 5 to 10% by weight of tofu powder, 85 to 90% by weight of okara powder, 1 to 3% by weight of dextrin, and 2 to 5% by weight of ginger powder.
delete