KR20020020380A - Method of Making Bean Curd - Google Patents

Abstract

PURPOSE: A process of preparing mung-bean curd by extracting mung-bean protein after removing starch from mung beans and then mixing soybean protein is provided, thereby producing bean curd having a mung-bean flavor and reusing mung-bean protein which has hitherto been discarded during production of mung-bean jelly. CONSTITUTION: Soaked mung beans are subjected to sedimentation or centrifugal separation after grinding at 50deg.C or less to remove starch. The starch-removed mung beans are mixed with soybean protein in a ratio of 1:2 to 1:9 and the liquid removed in bean dregs is coagulated after heating.

Description

Manufacturing method of mung bean curd {Method of Making Bean Curd}

The present invention relates to a method for manufacturing mung bean curd, and to provide a bean curd with soybean with an appropriate amount of mung bean and the taste and flavor of mung bean.

In general, tofu is a processed food rich in vegetable protein made from soybeans. Soybeans are used as a raw material for tofu because soybeans contain more protein, and soybeans contain much less protein than soybeans, while starch is much higher, making it impossible to prepare tofu.

As a related art, Korean Patent Publication No. 1994-25462 "Tofu mixed with red beans and mung beans" was introduced, which simply adds a small amount of red beans or mung beans cooked to soybean curd so that the flavor of red beans or green beans is infused. It is.

In general, the tofu recipe is soaked in soybeans, soaked in water, and then crushed finely with water. This is called soybean curd and when heated it removes soybean fish and dissolves protein. Put the heated soybeans in the bag and filter them and divide them into soy milk and soybeans. At this time, if the bean curd is too cold, it is difficult to squeeze soybeans should be squeezed in a hot state. When the soy water cools to about 70 ° C, add coagulated soy water by adding brine (magnesium chloride) or powdered coagulant (calcium sulfate).

Add water or coagulant to harden the protein in the bean water. Wrap it with a cloth and squeeze it and soak it in water to dissolve the excess coagulant. Usually from 1kg to 4-5kg of bean curd.

The soft tofu is hardened by putting it in a plastic bag without completely draining the water. When the bean water is solidified, the soft tofu is provided with water.

Green beans are mainly produced in Asia such as India, China, and Korea, and green, yellow, green brown, and black brown are mostly green. It is used as raw material such as green bean (mung bean jelly), mung bean cake, rice cake, green bean tea, mung bean porridge, mung bean sprouts, vermicelli, etc.

In the present invention, to prepare the tofu retaining the flavor of mung beans, it is noted that tofu is not formed only with mung beans or a mixture of soybeans and mung beans. The technical problem is to prepare tofu by mixing.

It can be seen from the ingredient analysis table of soybeans and mung beans that it is impossible to prepare tofu using mung beans as a raw material.

<Table 1> Composition Analysis Table of Soybeans (%)

protein Fat carbohydrate Fibrous Ash moisture 37.12 18.69 22.88 4.60 4.22 12

<Table 2> Composition analysis table of mung beans (%)

protein Fat carbohydrate Fibrous moisture Etc 23.1 0.9 42 3.8 10.7 19.5

As can be seen in Table 1 and Table 2, the mung bean protein is 65% of soybean, starch is 183% of soybean, and the fat is very small.

The lack of protein and fat needed to mold tofu and the high amount of starch that interferes with the formation of tofu are the reasons why it is impossible to make tofu with green beans.

Proteins are solidified surrounding fat and carbohydrates are viscous to toughen the tofu tissue. Therefore, the core of the present invention is to remove starch from mung beans and to coagulate the proteins of soybean and mung beans together with fat.

In addition, mung bean has a unique flavor of mung bean, so it is inconsistent with the traditional taste of tasteless and odorless soybean tofu, so it is important to mix an appropriate amount of mung bean protein with soy protein.

The manufacturing method of this invention is demonstrated in detail.

<1st process> Immersion and grinding

Mung beans are soaked in water to make 2-3 times the size, and then ground at 50 ℃ or less to make mung beans. Mung bean contains a lot of starch, so the viscosity increases markedly at 60 ℃, so starch cannot be extracted. Cold grinding is essential, and if ground at low temperatures, starch can be extracted, even in a dry powder state.

<2nd process> Starch extraction

9 times of water is added to the ground mung bean sprouts, which is then stirred and then filtered through a sieve or bag and precipitated or extracted with a centrifuge.

<3rd process> Mixing

A mixed bean curd is prepared by mixing starch-derived mung bean curd and 2- to 9-fold soy bean curd.

Mung beans have a strong smell and bitterness inherent, so a small amount of soybeans should be mixed.

<4th process> Heating and separation

Soybean and mung bean mixed soybeans are rapidly heated to 100 ℃ in a short time and boiled for about 5 minutes, and then filtered to separate the bean and mixed soybean (mixed soybean milk).

<Step 5> Solidification

Add soy sauce or coagulant to the mixed soybean milk to coagulate. Mung bean tofu or soft tofu can be obtained.

<Step 6> Dewatering and Forming

Mung bean curd is formed by squeezing the coagulated mixed soybeans through a beet.

The greater the amount of water and the higher the temperature during the coagulation process of the present invention, the more firm the mung bean curd and the smaller the volume. In addition, yield and robustness vary depending on the type of coagulant.

Mung bean tofu prepared by the present invention, unlike plain tofu is tasteless and slightly bitter taste of mung bean oil is particularly good to eat raw soybeans, you can feel a unique flavor even when boiling stew or soup.

Furthermore, it is estimated that 10,000 mungs are consumed every year in Korea to produce traditional green muddy (mung bean jelly). The economic advantage of using mung bean protein is because it uses only starch of mung beans and discards protein It is expected.

Claims (3)

Mung bean soaked in water at low temperature so that starch is not gelatinized, process to make mung bean bean curd, and stirring and filtering mung bean bean water, filtering and extracting starch by sedimentation or centrifugation method. A method for preparing mung bean curd by mixing soy bean curd in a step of forming a mixed bean curd, heating and filtering by separating the solid bean curd and mixed bean water by a general method, and then pressing and molding the bean curd. The method of claim 1, wherein the mung bean curd is prepared at a temperature of 50 ° C. or lower when grinding the green bean. The method of claim 1, wherein the soy bean curds from which starch is extracted are mixed in a ratio of 1: 2 to 1: 9 to form mixed bean curds.