KR102639938B1 - Manufacturing method of tofu using omija and tofu unsing omija - Google Patents

Abstract

The present invention relates to a method for producing Schisandra tofu using Schisandra chinensis and a method for producing Schisandra tofu using Schisandra chinensis. The method for producing Schisandra tofu using Schisandra chinensis according to the present invention is prepared using a coagulant containing Schisandra chinensis powder, Schisandra chinensis vinegar, and brine. 1Step of producing tofu; Preparing a second tofu using a coagulant containing Schisandra chinensis vinegar and brine; And mixing the first tofu and the second tofu to produce Schisandra plum tofu.

Description

Schisandra tofu manufacturing method using Schisandra chinensis and Schisandra tofu using Schisandra chinensis {MANUFACTURING METHOD OF TOFU USING OMIJA AND TOFU UNSING OMIJA}

The present invention relates to a method of producing Schisandra plum tofu using Schisandra chinensis and to Schisandra plum tofu using Schisandra chinensis, which has a beautiful appearance including color due to Schisandra chinensis and allows the beneficial components of Schisandra chinensis to be consumed when the tofu is consumed.

Tofu is a type of food manufactured using soybeans. Generally, soybeans soaked in water are crushed to produce the pulverized product, the pulverized material is squeezed to separate solid okara and liquid soymilk, and a coagulant is added to the soymilk. It is manufactured using a method. Tofu is rich in vegetable protein, has excellent digestion and absorption rate, and is known to be helpful in preventing vascular disease, hair loss, and brain health.

In general, coagulants used in the production of tofu are used to produce tofu by causing a coagulation reaction with the soy proteins present in soy milk when added to soy milk, causing the soy milk proteins to coagulate. Recently, long-acting coagulants have been used for mass production of tofu. Chemical coagulants including fast-acting coagulants are being used.

Long-acting coagulants include soy milk proteins that begin the coagulation reaction within about 5 seconds to 1 minute when added to soy milk, and coagulants with a relatively slow reaction rate, such as calcium sulfate and glucono delta lactone. This long-acting coagulant can produce tofu with excellent water retention due to its slow reaction rate with soy milk protein, but has the disadvantage of slightly reducing the flavor of the tofu.

Fast-acting coagulants are coagulants that start the coagulation reaction within about 1 to 2 seconds when added to soy milk and have a relatively fast reaction rate with soy milk proteins. They are organic acids and their salts such as magnesium chloride, bittern, concentrated sea water, sea water, calcium chloride, and lactic acid. It is known to include etc.

However, in the case of tofu manufactured using chemical coagulants including the above-mentioned long-acting coagulant and short-acting coagulant, ingestion of the manufactured tofu may cause an allergic reaction in the human body and may cause abdominal pain in sensitive people.

Accordingly, there is a need for the development of a natural coagulant that can solve the above-mentioned problems.

Meanwhile, Schisandra chinensis is the fruit of the Schisandra chinensis tree. It is dark red in color and is known to taste sweet, sour, bitter, salty and spicy when consumed. Schisandra chinensis contains ingredients such as cizandrin, gomisin, citral, malic acid, and citric acid, and is known to help promote heart health and blood vessel health, as well as improve immunity and lung function.

Against the above background, the inventor of the present invention conducted repeated research and experiments to combine the beautiful color and nutritional components of Schisandra chinensis with tofu, and made it possible to consume the beneficial ingredients of Schisandra chinensis along with the consumption of tofu. The present invention, which can produce tofu with improved aesthetics due to its beautiful color, has been completed.

KR 10-1613045 B1 KR 10-1765764 B1

The purpose of the present invention is to solve the above-mentioned problems, and without using chemical coagulants, Schisandra chinensis powder and Schisandra chinensis vinegar can be used to produce tofu with improved aesthetics and to be able to consume the nutritional components of Schisandra chinensis. The purpose is to provide a method of producing Schisandra plum tofu using Schisandra chinensis, which can produce tofu, and Schisandra tofu using Schisandra chinensis.

The object of the present invention is not limited to the object mentioned above, and other objects not mentioned can be clearly understood from the description below.

In order to achieve the above-mentioned object, a method for producing Schisandra chinensis tofu using Schisandra chinensis according to one aspect of the present invention includes the steps of producing a first tofu using Schisandra chinensis powder and a coagulant containing Schisandra chinensis vinegar and brine; Preparing a second tofu using a coagulant containing Schisandra chinensis vinegar and brine; And mixing the first tofu and the second tofu to produce Schisandra plum tofu.

In order to achieve the above-mentioned object, Schisandra tofu using Schisandra chinensis according to another aspect of the present invention is prepared by using the first tofu prepared using a coagulant containing Schisandra chinensis powder, Schisandra chinensis vinegar, and brine, and a coagulant containing Schisandra chinensis vinegar and brine. It is characterized in that it is manufactured by mixing the second tofu prepared using.

The method for producing Schisandra plum tofu using Schisandra chinensis and the Schisandra plum tofu using Schisandra chinensis according to the embodiments of the present invention according to the above-described configuration can be expected to have the following effects.

When producing tofu, by using Schisandra chinensis powder and Schisandra chinensis vinegar without adding chemical coagulants, tofu can be manufactured without using chemical coagulants.

In addition, as Schisandra chinensis powder and Schisandra chinensis vinegar are used in the production of tofu, the nutritional components of Schisandra chinensis can be consumed together when consuming the manufactured tofu, and tofu with improved aesthetics can be manufactured due to the beautiful color of Schisandra chinensis.

Figure 1 is a flow chart showing the procedure for manufacturing Schisandra chinensis tofu using Schisandra chinensis according to an embodiment of the present invention.
Figure 2 is a flowchart showing the procedure of the Schisandra chinensis tofu manufacturing method using Schisandra chinensis according to an embodiment of the present invention, including a pressing step and a processing step.
Figure 3 is a photograph showing a part of the process of the method of manufacturing Schisandra chinensis tofu using Schisandra chinensis according to an embodiment of the present invention.
Figure 4 is a photograph of Schisandra chinensis tofu using Schisandra chinensis according to another embodiment of the present invention.
Figure 5 is a photograph of Schisandra chinensis tofu using Schisandra chinensis according to another embodiment of the present invention.

The advantages and features of the present invention and methods for achieving them will become clear by referring to the embodiments described in detail below along with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below and will be implemented in various different forms, but the present embodiments only serve to ensure that the disclosure of the present invention is complete, and those skilled in the art It is provided to fully inform the user of the scope of the invention. Meanwhile, the terms used in this specification are for describing embodiments and are not intended to limit the present invention. As used herein, singular forms also include plural forms, unless specifically stated otherwise in the context.

Hereinafter, a method of manufacturing Schisandra chinensis tofu using Schisandra chinensis and Schisandra plum tofu using Schisandra chinensis according to embodiments of the present invention will be described with reference to the drawings.

Schisandra tofu 100 using Schisandra chinensis according to another embodiment of the present invention is manufactured using the method of manufacturing Schisandra plum tofu using Schisandra chinensis according to an embodiment of the present invention. In explaining the manufacturing method of Schisandra tofu and the Schisandra tofu using Schisandra chinensis, substantially identical components will be described with identical reference numerals and repeated descriptions will be omitted.

The method for producing Schisandra tofu using Schisandra chinensis according to an embodiment of the present invention includes the Schisandra chinensis powder manufacturing step (S100), the coagulant manufacturing step (S200), the first tofu manufacturing step (S300), the second tofu manufacturing step (S400), and Includes Schisandra tofu manufacturing step (S500).

Schisandra chinensis powder is prepared by grinding Schisandra chinensis (S100).

In the Schisandra chinensis powder manufacturing step (S100), seeds are removed from Schisandra chinensis to prevent unpulverized seeds from remaining in the Schisandra chinensis powder and to prevent loss of texture and damage to teeth caused by the seeds when eating Schisandra tofu (100). and grinding to produce Schisandra chinensis powder.

Prepare a coagulant containing brine and Schisandra chinensis vinegar (S200).

The coagulant manufacturing step (S200) may be a step of mixing water, table salt, and Schisandra chinensis vinegar to prepare a coagulant containing salt water and Schisandra chinensis vinegar.

That is, the coagulant prepared in the coagulant manufacturing step (S200) may be composed of water, table salt, and Schisandra chinensis vinegar.

The water mixed during the production of the coagulant in the coagulant manufacturing step (S200) may be commonly used drinking water, but it may be preferable to use purified water to ensure that no impurities are present in the Schisandra plum tofu (100).

The edible salt mixed in the coagulant manufacturing step (S200) may be commonly used edible salt, but it may be preferable to use sea salt.

The Schisandra chinensis vinegar mixed during the production of the coagulant in the coagulant manufacturing step (S200) is not limited and can be used as long as it is Schisandra chinensis vinegar according to the prior art, which is manufactured by fermenting Schisandra chinensis. For example, Schisandra chinensis can be used with at least one of water, vinegar, and makgeolli. You can use Schisandra chinensis vinegar, which is manufactured by adding and fermenting Schisandra chinensis.

In the coagulant manufacturing step (S200), Schisandra chinensis vinegar mixed during the production of the coagulant may have a total acidity of 5 to 10%.

Here, total acidity may refer to the weight (g) of organic acids including acetic acid contained in 100 ml of Schisandra chinensis vinegar.

If the total acidity of Schisandra chinensis vinegar mixed during the production of the coagulant in the coagulant manufacturing step (S200) is less than 5%, the first tofu (110) and the second tofu (110) are mixed in the first tofu manufacturing step (S300) and the second tofu manufacturing step (S300). When manufacturing the tofu 120, the soy protein does not coagulate in the first soymilk and the second soymilk, so there may be difficulties in manufacturing the first tofu 110 and the second tofu 120.

In the coagulant manufacturing step (S200), if the total acidity of the Schisandra chinensis vinegar mixed during the production of the coagulant exceeds 10%, the sour taste of the Schisandra plum tofu (100) prepared according to an embodiment of the present invention becomes too strong, causing the Schisandra tofu (100) to be damaged. Consumer preference may decline.

Preferably, the Schisandra chinensis vinegar mixed during the production of the coagulant in the coagulant manufacturing step (S200) may have a total acidity of 8 to 9%.

The coagulant manufacturing step (S200) may be a step of preparing a coagulant by mixing 10 to 15% by weight of table salt and 35 to 40% by weight of Schisandra chinensis vinegar with respect to 100% by weight of water.

If the amount of table salt mixed with 100% by weight of water during the production of the coagulant in the coagulant manufacturing step (S200) is less than 10% by weight, too little table salt is mixed and the first tofu manufacturing step (S300) and the second tofu manufacturing step (S300) are performed. When manufacturing the first tofu (110) and the second tofu (120), the soy protein does not coagulate in the first and second soymilk, so the first tofu (110) and the second tofu (120) are not coagulated. There may be difficulties.

In the coagulant production step (S200), if the amount of table salt mixed with 100% by weight of water exceeds 15% by weight, the salty taste of Schisandra plum tofu (100) manufactured according to an embodiment of the present invention is increased due to excessive addition of table salt. If this becomes too strong, consumer preference may decline.

In the coagulant manufacturing step (S200), if the amount of Schisandra chinensis vinegar mixed with 100 wt% of water is less than 35% by weight, too little Schisandra vinegar is mixed, resulting in the first tofu manufacturing step (S300) and the second tofu manufacturing step ( In S300), when manufacturing the first tofu (110) and the second tofu (120), the soy protein does not coagulate in the first and second soymilk, so the first tofu (110) and the second tofu (120) do not coagulate. There may be difficulties in manufacturing.

In the coagulant production step (S200), when the amount of Schisandra chinensis vinegar mixed with 100% by weight of water exceeds 40% by weight, the Schisandra chinensis vinegar is excessively mixed, resulting in Schisandra tofu (100) manufactured according to an embodiment of the present invention. If the sour taste becomes too strong, consumer preference may decrease.

Preferably, the coagulant manufacturing step (S200) may be a step of preparing a coagulant by mixing 11 to 13 wt% of table salt and 36 to 38 wt% of Schisandra chinensis vinegar with respect to 100 wt% of water, and more preferably 100 wt% of water. This may be a step of preparing a coagulant by mixing 12.5% by weight of table salt and 37.5% by weight of Schisandra chinensis vinegar.

The first tofu 110 is manufactured using the Schisandra chinensis powder prepared in the Schisandra chinensis powder manufacturing step (S100) and the coagulant prepared in the coagulant manufacturing step (S200) (S300).

In the first tofu manufacturing step (S300), the Schisandra chinensis powder prepared in the Schisandra chinensis powder manufacturing step (S100) and the coagulant prepared in the coagulant manufacturing step (S200) are added to the first soymilk to coagulate the soy protein present in the first soymilk. This may be a step of manufacturing the first tofu 110.

The first tofu manufacturing step (S300) may include a first soybean preparation step (S310), a first soymilk separation step (S320), and a first coagulation step (S330).

The first bean preparation step (S310) may be a step of soaking 100 parts by weight of soybeans in water.

At this time, the temperature of the water and the time to soak the beans are not limited as long as it is the temperature and time of the water generally used in the production of tofu. For example, lukewarm water can be used, and the time to soak the beans can be 8 to 12 hours. there is.

In addition, soybeans can be used without limitation as long as they are commonly used in the production of tofu. For example, soybeans with a relatively high protein content, such as soybeans, black beans, and black beans, can be used.

The first soymilk separation step (S320) may be a step of grinding the soybeans soaked in the first soybean preparation step (S310) to produce a pulverized product and separating the first soymilk from the pulverized product.

In the first soymilk separation step (S320), the soybeans soaked in the first soybean preparation step (S310) are pulverized to produce pulverized product, the prepared pulverized product is heated, and from the heated pulverized material, solid okara and liquid first This may be the step of separating soy milk to obtain the first soy milk.

The first coagulation step (S330) heats the first soymilk separated in the first soymilk separation step (S320), and the Schisandra chinensis powder prepared in the Schisandra chinensis powder manufacturing step (S100) and the coagulant manufacturing step (S200) are added to the heated first soymilk. ) may be a step of coagulating the first tofu 110 by mixing the coagulant prepared in ).

The first coagulation step (S330) is prepared by mixing 6 to 10 parts by weight of the Schisandra chinensis powder prepared in the Schisandra chinensis powder manufacturing step (S100) and 20 to 30 parts by weight of the coagulant prepared in the coagulant manufacturing step (S200) with the heated first soymilk. 1 This may be a step of coagulating the tofu 110.

The Schisandra chinensis powder mixed with the first soymilk heated in the first coagulation step (S330) improves the aesthetics of the Schisandra plum tofu (100) by making the color of the first tofu (110) more beautiful, while allowing the consumption of the Schisandra plum tofu (100). It may be mixed to ensure that the beneficial nutrients of Schisandra chinensis can be consumed.

If the Schisandra chinensis powder mixed with the first soymilk heated in the first coagulation step (S330) is less than 6 parts by weight, the aesthetics of the Schisandra plum tofu (100) may not be effectively improved, and when the Schisandra tofu (100) is consumed, the nutritional value of Schisandra chinensis may be reduced. You may not be consuming enough ingredients.

If the amount of Schisandra chinensis powder mixed with the first soymilk heated in the first coagulation step (S330) exceeds 10 parts by weight, the taste of Schisandra chinensis in the Schisandra plum tofu 100 may become too strong and the consumer's preference may be somewhat reduced.

The coagulant mixed into the heated first soymilk in the first coagulation step (S330) may be mixed to coagulate the first tofu 110 through coagulation of soy protein in the first soymilk.

If the coagulant mixed into the first soymilk heated in the first coagulation step (S330) is less than 20 parts by weight, the soy protein may not be sufficiently coagulated in the first soymilk, and if it exceeds 30 parts by weight, the coagulant may be excessively mixed. The salty taste of table salt and the sour taste of Schisandra chinensis vinegar are strongly felt in Schisandra plum tofu (100), which may reduce the palatability of Schisandra tofu (100).

Preferably, the first coagulation step (S330) is performed by mixing 8 parts by weight of the Schisandra chinensis powder prepared in the Schisandra chinensis powder manufacturing step (S100) and 24 parts by weight of the coagulant prepared in the coagulant manufacturing step (S200) with the heated first soymilk to form the first coagulant. This may be a step of coagulating the tofu 110.

The second tofu 120 is manufactured using the coagulant prepared in the coagulant manufacturing step (S200) (S400).

The second tofu manufacturing step (S400) may be a step of manufacturing the second tofu (120) by adding the coagulant prepared in the coagulant manufacturing step (S200) into the second soymilk to coagulate the soy protein present in the soymilk.

The second tofu manufacturing step (S400) may include a second soybean preparation step (S410), a second soymilk separation step (S420), and a second coagulation step (S430).

The second bean preparation step (S410) may be a step of soaking 180 to 220 parts by weight of soybeans in water.

At this time, the temperature of the water and the time to soak the beans are not limited as long as it is the temperature and time of the water generally used in the production of tofu. For example, lukewarm water can be used, and the time to soak the beans can be 8 to 12 hours. In addition, the same water temperature and beans soaking time as in the first bean preparation step (S310) can be used.

In addition, soybeans can be used without limitation as long as they are beans that are commonly used in the production of tofu. For example, soybeans with a relatively high protein content such as soybeans, black beans, and black beans can be used. First soybean preparation It is preferable to use the same beans as in step (S310), but there is no limitation to using different beans.

In the second soybean preparation step (S410), 180 to 220 parts by weight of soybeans are soaked in water, and in the second soymilk separation step (S420), the second soymilk is separated from the pulverized product of the soybeans soaked in the second soybean preparation step (S410). Accordingly, the amount of the second tofu 120 included in the Schisandra plum tofu 100 may be relatively larger than the amount of the first tofu 110.

If the amount of beans called in the second bean preparation step (S410) is less than 180 parts by weight, the amount of second tofu 120 becomes relatively small, and as the amount of first tofu 110 increases relatively, Schisandra tofu ( When 100) is consumed, the taste of Schisandra chinensis may become too strong, which may reduce the palatability of consumers who dislike Schisandra chinensis.

If the amount of beans called in the second bean preparation step (S410) exceeds 220 parts by weight, the amount of the second tofu 120 becomes relatively excessive, and the amount of the first tofu 110 becomes relatively small, resulting in Schisandra tofu The aesthetics of (100) may not be relatively improved, and when consuming Schisandra tofu (100), relatively little of the beneficial components of Schisandra chinensis may be consumed.

Preferably, the second bean preparation step (S410) may be a step of soaking 200 parts by weight of soybeans in water.

The second soymilk separation step (S420) may be a step of grinding the soybeans soaked in the second soybean preparation step (S420) to produce a pulverized product and separating the second soymilk from the pulverized product.

In the second soymilk separation step (S420), the soybeans soaked in the second soybean preparation step (S410) are pulverized to produce a pulverized product, the prepared pulverized product is heated, and from the heated pulverized material, solid okara and liquid second This may be the step of separating soy milk to obtain a second soy milk.

The second coagulation step (S430) heats the second soymilk separated in the second soymilk separation step (S420) and mixes the coagulant prepared in the coagulant preparation step (S200) with the heated second soymilk to form the second tofu (120). ) may be a step of coagulating.

The second coagulation step (S430) coagulates the second tofu (120) by mixing 40 to 60 parts by weight of the coagulant prepared in the coagulant preparation step (S200) with the second soymilk separated and heated in the second soymilk separation step (S420). This may be the step to do so.

The coagulant mixed into the heated second soymilk in the second coagulation step (S430) may be mixed to coagulate the second tofu 120 through coagulation of soy protein in the second soymilk.

If the coagulant mixed into the heated second soymilk in the second coagulation step (S430) is less than 40 parts by weight, the soy protein may not be sufficiently coagulated in the second soymilk. If it exceeds 60 parts by weight, the coagulant may be excessively mixed. The salty taste of table salt and the sour taste of Schisandra chinensis vinegar are strongly felt in Schisandra plum tofu (100), which may reduce the palatability of Schisandra tofu (100).

Preferably, the second coagulation step (S430) may be a step of coagulating the second tofu (120) by mixing 48 parts by weight of the coagulant prepared in the coagulant preparation step (S200) with the heated second soymilk.

Schisandra plum tofu (100) is manufactured by mixing the first tofu (110) manufactured in the first tofu manufacturing step (S300) and the second tofu (120) manufactured in the second tofu manufacturing step (S400) (S500).

Meanwhile, the first tofu 110 manufactured in the first tofu manufacturing step (S300) and the second tofu 120 manufactured in the second tofu manufacturing step (S400) are immersed in the first soy milk and the second soy milk, respectively. It can be.

In the Schisandra tofu manufacturing step (S500), the first tofu 110 manufactured in the first tofu manufacturing step (S300) is separated from the first soy milk, and the first tofu 110 separated from the first soy milk is divided into the second tofu ( 120) is added to the immersed second soy milk and mixed, and the first tofu 110 and the second tofu 120 are separated from the second soy milk using a tofu mold to produce Schisandra plum tofu 100. there is.

Here, the tofu molding mold can be used without limitation as long as it is a mold used for molding tofu according to the prior art in which the upper part can be opened and closed and a discharge hole for discharging liquid is formed.

In more detail, place the cotton cloth on the head molding frame, then pour the second soymilk in which the first head 110 and the second head 120 are immersed onto the cotton cloth, close the top of the head molding frame, and then close the top of the head molding frame. By pressing the upper part, the first tofu 110 and the second tofu 120 can be separated from the second soymilk, thereby producing Schisandra plum tofu 100 having a predetermined shape.

In the Schisandra tofu manufacturing step (S500), when mixing the first tofu 110 and the second tofu 120, the first tofu 110 is used to ensure smooth mixing of the first tofu 110 and the second tofu 120. ) and the second tofu 120 can be mixed and aged at room temperature. In this case, the maturation time may be 8 to 12 minutes, preferably 10 minutes.

Meanwhile, the method of manufacturing Schisandra plum tofu using Schisandra chinensis according to an embodiment of the present invention may further include a pressing step (S340) and a processing step (S350).

The pressing step (S340) and the processing step (S350) may be steps performed before the first coagulation step (S330) and the Schisandra tofu manufacturing step (S500), and preferably, the first coagulation step (S330) and the second tofu manufacturing step (S500). This may be a step performed before the manufacturing step (S400).

The pressing step (S340) may be a step of separating and pressing the first tofu 110 from the first soymilk in which the first tofu 110 obtained in the first solidification step (S330) is immersed using a tofu mold.

The tofu mold used in the pressurizing step (S340) can be used without limitation as long as it is a mold used for molding tofu according to the prior art in which the upper part can be opened and closed and a discharge hole for discharging liquid is formed.

More specifically, in the pressing step (S340), the cotton cloth is placed in the tofu mold, then the first soymilk in which the first tofu 110 is immersed is received in the tofu mold, the upper part of the tofu mold is closed, and the top of the tofu mold is pressed to form the first soy milk. 1This may be a step in which the head 110 has a predetermined shape.

As the first tofu 110 is pressed and compressed in the pressing step (S340), the first tofu 110 can maintain a predetermined shape, and accordingly, in the Schisandra plum tofu manufacturing step (S500), the second tofu 120 ) and the first head 110, the shape of the first head 110 can be maintained.

The processing step (S350) may be a step of cutting the first tofu 110 obtained in the pressing step (S340) into a plurality of pieces so that the first tofu 110 is separated into a plurality of pieces.

The processing step (S350) may be a step of cutting the first tofu 110 so that the first tofu 110 obtained in the pressing step (S340) is separated into a plurality of cubes.

Meanwhile, if the first head 110 is pressed to have a predetermined shape in the pressing step (S340), the shape of the first head 110 can be maintained, and accordingly, in the processing step (S350), the first head 110 ), the first head 110 may be maintained in the cut form.

In the processing step (S350), when the first tofu 110 is cut into a plurality of cubes, the first tofu 110 in the Schisandra plum tofu 100 is pressed and the first tofu 110 is cut into a plurality of cubes. The aesthetics of the Schisandra plum tofu 100 can be further improved because it can be distributed as if a pattern is formed here and there rather than spreading uniformly compared to when it is not cut into cubes.

When the first tofu 110 is cut in the processing step (S350) so that the consumer can confirm that the first tofu 110 is not spread evenly but is distributed as if a pattern is formed when observing the Schisandra plum tofu 100, one side of the cube is cut. The length may be 3 to 8 mm, preferably 4 to 7 mm, and more preferably 5 mm.

More specifically, the processing step (S350) may be a step of cutting the first tofu 110 obtained in the pressing step (S340) into a plurality of pieces and separating them into a plurality of hexahedrons.

When the first tofu 110 is separated into a plurality of cubes in the processing step (S350), the Schisandra tofu manufacturing step (S500) is performed by dividing the second tofu 120 and the first tofu into a plurality of cubes obtained in the processing step (S350). (110) can be mixed to produce Schisandra plum tofu.

More specifically, in the Schisandra tofu manufacturing step (S500), in the processing step (S350), the first tofu 110, in which the first tofu 110 is separated into a plurality of cubes, is mixed with the second soymilk in which the second tofu 120 is immersed. This may be a step of manufacturing Schisandra plum tofu 100 by adding and mixing it and separating the first tofu 110 and the second tofu 120 from the second soy milk using a tofu mold.

<Example 1>

(1) Manufacture of Schisandra chinensis powder and coagulant

Schisandra chinensis powder was prepared by washing, removing seeds, and pulverizing Schisandra chinensis purchased commercially.

A coagulant was prepared by mixing 1200 g of purified water, 150 g of sea salt, and 450 g of Schisandra chinensis vinegar. At this time, Schisandra chinensis vinegar with a total acidity of 8 to 9% was used.

(2) First tofu manufacturing

2.5 kg of soybeans were soaked in lukewarm water for 8 hours, the soaked soybeans were pulverized to prepare a pulverized product, and the first soy milk was separated from the pulverized product.

The separated first soymilk was mixed with 200 g of Schisandra chinensis powder and 600 g of a coagulant, and aged at room temperature for 10 minutes to prepare the first tofu (110).

A cotton cloth was laid on a tofu mold that could be opened and closed at the top and had a discharge hole for discharging liquid, and the first soymilk in which the first tofu 110 was immersed was accommodated in the tofu mold. After closing the top of the head mold, the top of the head mold was pressed to compress the first head 110 so that the first head 110 had a predetermined shape.

The first head 110 was cut into multiple pieces to produce a plurality of first heads 110 having a hexahedral shape with each side having a length of 5 mm.

(3) Second tofu production

5kg of soybeans were soaked in lukewarm water for 8 hours, the soaked soybeans were pulverized to prepare a pulverized product, and the second soymilk was separated from the pulverized product.

1200 g of coagulant was mixed with the separated second soymilk and aged at room temperature for 10 minutes to prepare the second tofu (120).

(4) Schisandra tofu production

A plurality of first tofu 110 having a hexahedral shape with a side length of 5 mm were mixed with the second soymilk in which the second tofu 120 was immersed, and the first tofu 110 was mixed at room temperature to ensure smooth mixing. Aged for 10 minutes.

The second soymilk in which the first tofu 110 and the second tofu 120 are immersed is accommodated in the tofu mold, the upper part of the tofu mold is closed, and the tofu mold is pressed to form the first tofu 110. and the second tofu (120) was pressed to produce Schisandra plum tofu (100).

<Test example>

In the test example, a sensory evaluation of Example 1 and Comparative Example was conducted on a total of 30 people (20s, 30s, 40s, 50s, and 60s), 15 men and women.

The sensory evaluation method used in the test example was a 5-point scale for savory taste, sweetness, color, and overall preference (5 points: very good, 4 points: good, 3 points: average, 2 points: bad, 1 point: extremely It was evaluated using “bad”.

However, bitterness was evaluated using a separate 5-point scale (5 points: very little, 4 points: little, 3 points: average, 2 points: a lot, 1 point: very much).

The average value of the evaluated values was calculated and recorded in Table 1.

As a comparative example, tofu manufactured using a commercially available chemical coagulant was used.

Example Comparative example savory taste 4.6 4.7 sweetness 4.5 3.5 bitter 4.1 3.6 color 4.8 3 Comprehensive preference 4.5 3.8

Referring to the results shown in Table 1, there was no significant difference in the savory taste of the Schisandra plum tofu (100) according to the example and the tofu according to the comparative example.

However, it can be seen that the score for bitterness is higher for the Schisandra plum tofu (100) according to the example than the tofu according to the comparative example, which is because the Schisandra plum tofu (100) according to the example is manufactured without using a chemical coagulant. This result confirms that it has less bitterness than the tofu according to the example.

It can be seen that the score of Schisandra plum tofu (100) according to the example is clearly high in terms of sweetness, color, and overall preference.

In particular, it can be seen that there is a significant difference in color between the Schisandra plum tofu 100 according to the example and the tofu according to the comparative example.

This is a result that confirms that the aesthetics of Schisandra chinensis tofu (100) manufactured using Schisandra chinensis powder and Schisandra chinensis vinegar is effectively improved, and it is a result that confirms that the sweetness of Schisandra chinensis tofu is improved.

In addition, due to the improved aesthetics and taste of Schisandra plum tofu (100), it can be seen that the overall preference is also improved compared to the tofu according to the comparative example manufactured using a chemical coagulant.

Those skilled in the art to which the present invention pertains will understand that the present invention can be implemented in other specific forms without changing its technical idea or essential features. Therefore, the embodiments described above should be understood in all respects as illustrative and not restrictive. The scope of the present invention is indicated by the scope of the claims described below rather than the detailed description above, and all changes or modified forms derived from the scope of the claims and their equivalent concepts should be construed as being included in the scope of the present invention.

100: Schisandra tofu, 110: First tofu, 120: Second tofu,
S100: Schisandra chinensis powder manufacturing step,
S200: coagulant manufacturing step,
S300: First tofu manufacturing step,
S310: first soybean preparation step, S320: first soymilk separation step, S330: first coagulation step,
S340: Pressurization step, S350: Processing step,
S400: Second tofu manufacturing step,
S410: second soybean preparation step, S420: second soymilk separation step, S430: first coagulation step,
S500: Schisandra tofu manufacturing stage.

Claims (6)

Preparing a first tofu using Schisandra chinensis powder and a coagulant containing Schisandra chinensis vinegar and brine;
Preparing a second tofu using a coagulant containing Schisandra chinensis vinegar and brine; and
Including the step of mixing the first tofu and the second tofu to produce Schisandra plum tofu.
Method for producing Schisandra tofu using Schisandra chinensis. The method of claim 1, wherein the step of manufacturing the first tofu is
Soaking 100 parts by weight of soybeans in water;
Separating the first soymilk from the pulverized soybeans soaked in water; and
Heating the first soymilk and mixing 6 to 10 parts by weight of the Schisandra chinensis powder and 20 to 30 parts by weight of the coagulant into the first soymilk to coagulate the first tofu.
Method for producing Schisandra tofu using Schisandra chinensis. The method of claim 1, wherein the step of manufacturing the second tofu is
Soaking 180 to 220 parts by weight of soybeans in water;
Separating the second soymilk from the pulverized soybeans soaked in water; and
Heating the second soymilk and mixing 40 to 60 parts by weight of the coagulant with the second soymilk to coagulate the second tofu.
Method for producing Schisandra tofu using Schisandra chinensis. The method of any one of claims 1, 2, and 3, before manufacturing the first tofu,
Preparing the Schisandra chinensis powder by grinding the Schisandra chinensis seeds with the seeds removed; and
Preparing the coagulant by mixing 10 to 15% by weight of the table salt and 35 to 40% by weight of Schisandra chinensis vinegar with respect to 100% by weight of the water; further comprising:
Method for producing Schisandra tofu using Schisandra chinensis. The method of claim 2, wherein after the step of coagulating the first tofu and before the step of manufacturing the Schisandra plum tofu,
separating the first tofu from the first soymilk and pressurizing the first tofu; and
Cutting the first head to produce a plurality of first heads having a predetermined three-dimensional shape; further comprising:
Method for producing Schisandra tofu using Schisandra chinensis. Manufactured by mixing the first tofu prepared using a coagulant containing Schisandra chinensis powder, Schisandra chinensis vinegar, and brine, and the second tofu prepared using a coagulant containing Schisandra chinensis vinegar and brine.
Schisandra tofu using Schisandra chinensis.

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