KR20020067812A - Production Method of Bean-Sheet Containing Functional Components - Google Patents

Abstract

PURPOSE: Provided is a production method of soy bean-sheet containing peculiar taste of and various nutriments contained in soy beans as well as functional components. CONSTITUTION: The production method of soy bean-sheet comprises the steps of: soaking soy beans in water for 5-30 hours then blending them in a blender for 10-50 minutes; boiling soy bean dregs in water at 100 deg. C or higher for 20-40 minutes; pressing the boiled soy bean dregs to separate solids and liquid, consequently to obtain soy bean milk; cooling the soy bean milk at 90 deg.C or lower and coagulating it by adding a coagulant; adding functional components to the coagulated product then doping the functional components by mixing them for 5-30 minutes with maintaining the temperature to 70-90 deg.C; coating a cotton cloth on the press with the above mixture into a thickness of 0.2-1.0 cm then pressing them; and steaming the manufactured soy bean-sheet at 200-300 deg.C for 10-20 minutes.

Description

Production Method of Bean-Sheet Containing Functional Components

Beans are native to Northeast China, South Manchuria, and the Korean Peninsula. They are grown in China around 2000 BC, and are known to have been cultivated since the Three Kingdoms Period in the early 1st century BC.

In addition, soybeans have been the most important source of protein in our vegetarian diet, which includes soybean 8.6%, protein 40%, fat 18%, fiber 3.5%, ash 4.6%, pentosan 4.4% and sugar. Because it contains 7%, it has higher protein content than any other plants.

Soy, which is a high protein food, has abundant traces of antioxidants such as vitamin A, vitamin C, and tocopherol to prevent aging of cells, making it more suitable for modern people's diets. It can be said to be a food that can be spotlighted.

These soybeans have been processed and used in various ways as long as their food history, especially in the form of soy sauce, soybean paste, tofu, soy milk, oil, bean sprouts, etc. in the Far East countries such as China and Japan. Soy sauce and soybean oil, such as soy sauce and soybean paste, have been frequently used as seasonings for cooking, and bean sprouts and tofu have been frequently used as ingredients of corrosion with stocks.

In particular, tofu is the most commonly used food on the table among soybeans. According to the literature, it is said to have been made by King Hui Nam during the Chinese Hanmu Festival in the 2nd century BC. The taste and nutrition are known nowadays, and westerners who have eaten meat-based diets and oily instant foods are also emerging as new alternatives.

Tofu is soaked in water, cooked by crushing soybeans, cooked, pressed and squeezed to obtain soybean water, which is then coagulated using magnesium chloride as a coagulant. The tofu thus prepared is 40% protein, 30% carbohydrate, 20 lipids. It is a high protein nutritious food containing% and various vitamins and inorganic components such as calcium, phosphorus, iron, potassium.

Such tofu has a relatively diverse cooking style among soybean-based ingredients, but in recent years, instant ingredients such as simplicity, mobility and portability when cooking or edible are emphasized, and whether various ingredients contain functional ingredients. In view of the tendency to become more important, modern people who emphasize the functionality of food because they are too fragile and fragile, so they are applicable only to Korean dishes such as jjigae, pancake, soup, etc. Tofu in the current state that does not satisfy the sign of can be said to be limited in its applicability.

In addition, in order to reflect the tendency of modern people who are increasingly reluctant to eat meat and high-fat food due to adult diseases and obesity, and to apply to dishes that satisfy the taste of Westerners without the concept of corrosion, the current tofu remains intact. In addition, the need for soy-containing foodstuffs as stocks, rather than corrosion, which has simplicity, portability, and portability, is emerging.

The present invention is to solve the problems of the prior art, the object of which is to add the functional ingredients while still containing the taste and nutritional ingredients of tofu, as a stock, which has simplicity, mobility and portability in cooking and edible It is to provide a method for producing a soy-containing food.

The present invention for this purpose consists of providing a method for producing a soybean-containing functional food material for the stock in the form of a soybeans manufacturing step, heating step, soymilk production step, coagulation step, functional ingredient mixing step, compression molding step and steam step.

1 is a flow chart showing the process of the present invention.

The present invention relates to a method for producing a sheet-like functional ingredient-containing soy food material provided for stock.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings, but the present invention is not intended to be limited thereto.

As shown in Figure 1, the soy-containing functional food material according to the present invention is basically prepared through the following steps.

First, soybeans manufacturing step (1), depending on the temperature, soaked soybeans soaked in water for 5-30 hours in a grinder and rotated for 10-50 minutes to go fine.

Next, as a heating step (2), the soybeans thus prepared are put in 0.5-3 times of volume of water and boiled at 100 ° C. or higher for 20-40 minutes. By heating in this way, the unique fishy smell of soybeans is removed and a large amount of protein in soybeans is dissolved.

Next, as the soymilk production step (3), the soybeans heated as described above are squeezed using a burlap bag or a compressing machine to separate the solids from the solid soybeans, that is, the soy milk.

Next, as the coagulation step (4), when the soy milk separated as described above cools to a temperature of 90 ° C. or lower, it is coagulated by adding a coagulant such as magnesium chloride or calcium sulfate, where the oil of soy milk contained The ingredients are wrapped in protein and coagulate together.

Next, as the functional ingredient incorporation step (5), the functional ingredient to be added in the present invention to the coagulated solidified product as described above is added in the form of a ground, extract or powder, while maintaining a temperature of 70-90 ℃ in the mixer Mix for 5-30 minutes.

In the present invention, unlike the general soybean-containing functional food material to add the functional ingredient in the heating step, the functional ingredient is completed after the heating step of heating in boiling water for a relatively long time of 20-40 minutes, as well as the coagulation step of adding a coagulant. By adding and mixing, the nutrient contained in the functional ingredient is prevented from being destroyed by heat as much as possible, and the components such as vitamins contained in the functional ingredient and the modification of the nutrient which may be caused when reacting with the coagulant in the liquid state before coagulation are coagulated. It can be minimized to interfere with the coagulation reaction in response to, which can be said to solve one of the factors that make it difficult to add functional ingredients to conventional soy-containing food.

Next, as a compression molding step (6), the cotton cloth is laid on the pressing machine, and after applying the mixture in which the functional ingredient is added in the functional ingredient incorporation step (5) about 50 cm wide, 80 cm long, and 0.2-1.0 cm thick on the cotton cloth do.

The present invention is prepared by the soy-containing functional food material in the form of a sheet having a thickness of about 1-3mm through such a compression process, in addition to the usefulness that can be obtained by containing the functional ingredient, it has simplicity, mobility and portability in cooking and edible. It can be easily applied to fast food such as hamburgers and sandwiches. In addition, the bean-containing functional food material prepared in the form of a sheet according to the present invention is not only can be used as a main ingredient in foods such as noodles, cup noodles, pizza, pasta, cereal, etc., it is to have a form that can be applied to snacks such as snacks.

Finally, as the steaming step 7, steam is applied to the food material produced in the sheet form in the pressing molding step 6 for a relatively short time of about 10-20 minutes at a high temperature of 200-300 ° C. In the present invention, by applying steam at a high temperature for such a short time, it is possible to increase the adhesion between the functional ingredient and the soybean ingredient while at the same time ripening the mixed functional ingredient while minimizing nutrient destruction.

For the purpose of presenting a preferred embodiment of the production method according to the present invention for the following examples, but not intended to limit the present invention thereto.

Example 1 Preparation of Seaweed-Containing Soybean Food Ingredients

Algae (seaweed, seaweed, seaweed or seaweed) ground in the coagulum prepared by the above-mentioned soybeans manufacturing step, heating step, soymilk manufacturing step, coagulation step, and then pulverized for 5-15 minutes at 2000-5000rpm using a mixer At least one) adding the ground powder in an amount of 1-100% by weight based on the coagulum, and then mixing the algae components by mixing for 5-30 minutes while maintaining a temperature of 70-90 ° C. in the mixer; Spreading the cotton cloth on the press and applying the mixture to which the seaweed component is added in the mixing step at a width of 50 cm, a length of 80 cm, and a thickness of about 0.2-1.0 cm on the cotton cloth to perform a compression molding step; The steaming step was performed by applying steam to the prepared seaweed-containing soybean foodstuff at a high temperature of 200-300 ° C. for about 10-20 minutes, thereby preparing a sheet-like seaweed-containing soybean foodstuff.

Example 2. Preparation of Mugwort-containing Soybean Food Ingredients

The mugwort grounds pulverized for 5-15 minutes at 2000-5000rpm using a mixer after screening and washing the coagulum prepared by the above-mentioned soybeans manufacturing step, heating step, soymilk manufacturing step and coagulation step 1-100 After adding in the amount of the weight percent by performing a 5-30 minutes mixing in a mixer while maintaining a temperature of 70-90 ℃; Laying a cotton cloth on the press, applying a mixture added with wormwood components in the mixing step about 50 cm wide, 80 cm long, and 0.2-1.0 cm thick on the cotton cloth to perform a compression molding step by pressing; The steam step was performed by applying steam to the mugwort-containing soybean foodstuff thus prepared at a high temperature of 200-300 ° C. for about 10-20 minutes, thereby preparing a sheet-shaped mugwort-containing soybean foodstuff.

Example 3 Preparation of Cheese-Containing Soy Food Ingredients

To the coagulum produced by the above-mentioned soybean curd production step, heating step, soy milk production step, coagulation step, add the prototype powder cheese in the amount of 1-20% by weight based on the coagulum, and then the temperature of 70-90 ° C. in the mixer. Performing a cheese ingredient incorporation step by mixing for 5-30 minutes while maintaining; Laying a cotton cloth on the press, applying a mixture of cheese components in the mixing step about 50 cm wide, 80 cm long, and 0.2-1.0 cm thick on the cotton cloth to perform a compression molding step by pressing; A steam step was performed by applying steam to the cheese-containing soy food material thus prepared at a high temperature of 200-300 ° C. for about 10-20 minutes, thereby preparing a sheet-shaped cheese-containing soy food material.

Example 4 Preparation of Ginseng-Containing Soybean Food Ingredients

On the coagulum prepared by the above-mentioned soybeans manufacturing step, heating step, soymilk manufacturing step, coagulation step, the ginseng ground product ground by grinding for 5-15 minutes at 2000-5000rpm using a mixer after the selective washing 1-100 Performing a ginseng component incorporation step by adding in an amount of% by weight and mixing for 5-30 minutes while maintaining a temperature of 70-90 ° C. in the mixer; Laying a cotton cloth on the press and applying the mixture to which the ginseng component was added in the mixing step about 50 cm wide, 80 cm long, and 0.2-1.0 cm thick on the cotton cloth to perform a compression molding step; A steaming step was performed by applying steam to the ginseng-containing soy food material thus prepared at a high temperature of 200-300 ° C. for about 10-20 minutes, thereby preparing a sheet-like ginseng-containing soy food material.

Example 5 Preparation of Carrot-Containing Soy Food Ingredients

Carrot crushed ground in the coagulum prepared by the above-mentioned soybeans manufacturing step, heating step, soymilk manufacturing step, coagulation step, and washed with a mixer at 2000-5000rpm for 5-15 minutes using a mixer 1-100 Carrot component incorporation step is carried out by adding in an amount of weight percent and mixing for 5-30 minutes while maintaining the temperature of 70-90 ℃ in the mixer; Laying a cotton cloth on the press and applying the mixture to which carrot components were added in the mixing step about 50 cm wide, 80 cm long, and 0.2-1.0 cm thick on the cotton cloth, and then performing a compression molding step; Carrying the carrot-containing soy foods prepared in this way by steam for about 10-20 minutes at a high temperature of 200-300 ℃ to prepare a sheet-like carrot-containing soy foods.

Example 6 Preparation of Fruit-Containing Soy Food Ingredients

On the coagulum prepared by the above-mentioned soybeans manufacturing step, heating step, soymilk manufacturing step, coagulation step, the fruit ground material, which was ground and washed at 2000-5000rpm for 5-15 minutes using a mixer after screening and washing, 1-100 The fruit ingredient incorporation step is carried out by adding in an amount by weight and mixing for 5-30 minutes while maintaining a temperature of 70-90 ° C. in the mixer; Laying a cotton cloth on the press, applying a mixture to which fruit components were added in the mixing step about 50 cm wide, 80 cm long, and 0.2-1.0 cm thick on the cotton cloth, and then performing compression molding by pressing; A steaming step was performed by applying steam to the fruit-containing soy food material thus prepared at a high temperature of 200-300 ° C. for about 10-20 minutes, thereby preparing a sheet-shaped fruit-containing soy food material.

Example 7 Preparation of Curry-Containing Soy Food Ingredients

To the coagulum prepared by the above-mentioned soybean curd production step, heating step, soy milk production step, coagulation step, the prototype curry powder is added in an amount of 1-20% by weight based on the coagulum and then the temperature of 70-90 ° C. in the mixer. Performing a curry ingredient incorporation step by mixing for 5-30 minutes while maintaining; Laying a cotton cloth on the press and applying the mixture to which the curry component was added in the mixing step at a width of 50 cm, a length of 80 cm, and a thickness of about 0.2-1.0 cm on the cotton cloth to perform a compression molding step; A steam step was performed by applying steam to the curry-containing soy food material thus prepared at a high temperature of 200-300 ° C. for about 10-20 minutes, thereby preparing a sheet-type curry-containing soy food material.

Example 8 Preparation of Herb-Containing Soy Food Ingredients

On the coagulum produced by the above-mentioned soybeans manufacturing step, heating step, soymilk manufacturing step, coagulation step, the selected herbs grinding ground milled 5 to 15 minutes at 2000-5000rpm using a mixer after the selective washing 1-10 Carrying out the herb ingredient incorporation step by adding in an amount by weight and mixing for 5-30 minutes while maintaining a temperature of 70-90 ° C. in the mixer; Laying a cotton cloth on the press and applying the mixture to which the hub component is added in the mixing step about 50 cm wide, 80 cm long and 0.2-1.0 cm thick on the cotton cloth to perform a compression molding step; A steam step was performed by applying steam to the prepared herb-containing soy food material at a high temperature of 200-300 ° C. for about 10-20 minutes to prepare a sheet-shaped herb-containing soy food material.

By completing the present invention as described above, it contains useful functional ingredients such as algae, mugwort, ginseng, fruit, cheese, carrot, curry, and herb while still having the taste and various nutritional ingredients of soybeans, simplicity, mobility and portability. By being manufactured in the form of a sheet having a sex, it is possible to provide a method for producing a soy-containing functional food material for stock, which can be used for various types of cooking in cooking and edible.

In addition, the soy-based soy-containing functional food ingredients containing soybean as a main ingredient are provided in the form of a sheet, thereby providing a range of application of soybeans that have been used mainly as cooking seasonings or corrosion materials while having excellent nutrition as vegetable high protein foods. By expanding into the main ingredient of staple foods or instant foods, the quality of the diet of modern people, especially Westerners, fed with meat and high-fat fast foods can be further improved.

Claims (11)

In the manufacturing method of the sheet-like bean food material containing a functional component, Soybeans manufacturing step (1) for grinding the soybeans soaked in water for 5-30 hours in a grinder for 10-50 minutes; The soybeans prepared in the soybeans manufacturing step (1) is heated to 0.5-3 times the volume of water to boil for 20-40 minutes at a temperature of 100 ℃ or more (2); Soymilk manufacturing step (3) for separating the soy milk by pressing the heated soybeans using a compression mechanism to solid-liquid separation; A solidified step (4) in which the separated soymilk is cooled to a temperature of 90 ° C. or lower, thereby adding a coagulant thereto to coagulate; Adding a functional ingredient to the coagulated product solidified in the solidifying step (4) and mixing the functional ingredient (5) for 5-30 minutes while maintaining a temperature of 70-90 ° C. in the mixer; Compression molding step of spreading the cotton cloth in the compressing machine and applying a mixture in which the functional ingredient is added in the functional ingredient incorporation step (5) in a thickness of 0.2-1.0 cm on the cotton cloth and then compressing it; Steam step (7) of applying the steam for about 10-20 minutes at a temperature of 200-300 ℃ to the food material prepared in the compression molding step (6); Characterized in that, The manufacturing method of the sheet-like bean foodstuff containing a functional ingredient. The method of claim 1, Pressing mechanism is characterized in that any one of the burlap bag and the pressing machine, The manufacturing method of the sheet-like bean foodstuff containing a functional ingredient. The method of claim 1, Characterized in that the coagulant is any one of magnesium chloride and calcium sulfate, The manufacturing method of the sheet-like bean foodstuff containing a functional ingredient. The method of claim 1, In the functional ingredient incorporation step (5), after washing one or more of laver, seaweed, seaweed and kelp in the coagulum prepared in the coagulation step (4), and milled for 5-15 minutes at 2000-5000rpm using a mixer Characterized in that the grinding is added in an amount of 1-100% by weight based on the coagulum, followed by mixing for 5-30 minutes while maintaining a temperature of 70-90 ° C. in the mixer, The manufacturing method of the sheet-like bean foodstuff containing a functional ingredient. The method of claim 1, In the functional ingredient incorporation step (5), 1-100% by weight of the wormwood ground material ground in the coagulum prepared in the coagulation step (4) and then crushed wormwood ground for 5-15 minutes at 2000-5000rpm using a mixer Characterized in that the addition is carried out by mixing for 5-30 minutes while maintaining the temperature of 70-90 ℃ in the mixer after the addition, The manufacturing method of the sheet-like bean foodstuff containing a functional ingredient. The method of claim 1, In the functional ingredient incorporation step (5), powdered cheese is added to the coagulum prepared in the coagulation step (4) in an amount of 1-20% by weight based on the coagulum, and then maintained at a temperature of 70-90 ° C. in a mixer. Characterized in that it is carried out by mixing for 30 minutes, The manufacturing method of the sheet-like bean foodstuff containing a functional ingredient. The method of claim 1, In the functional ingredient incorporation step (5), 1-100% by weight of the ginseng ground product ground in the coagulum prepared in the coagulation step (4) and then pulverized for 5-15 minutes at 2000-5000 rpm using a mixer. Characterized in that the addition is carried out by mixing for 5-30 minutes while maintaining the temperature of 70-90 ℃ in the mixer, The manufacturing method of the sheet-like bean foodstuff containing a functional ingredient. The method of claim 1, Functional component incorporation step (5), 1-100% by weight based on the coagulation of the ground carrots ground for 5-15 minutes at 2000-5000rpm using a mixer after the selective washing in the coagulum prepared in the coagulation step (4) Characterized in that the addition is carried out by mixing for 5-30 minutes while maintaining the temperature of 70-90 ℃ in the mixer after the addition, The manufacturing method of the sheet-like bean foodstuff containing a functional ingredient. The method of claim 1, In the functional ingredient incorporation step (5), 1-100% by weight of the ground fruit ground material, which has been selectively washed in the coagulum prepared in the coagulation step (4), and then ground for 5-15 minutes at 2000-5000 rpm using a mixer. Characterized in that the addition is carried out by mixing for 5-30 minutes while maintaining the temperature of 70-90 ℃ in the mixer after the addition, The manufacturing method of the sheet-like bean foodstuff containing a functional ingredient. The method of claim 1, The functional ingredient incorporation step (5) comprises adding curry powder to the coagulum prepared in the coagulation step (4) in an amount of 1-20% by weight based on the coagulum, and then maintaining the temperature at 70-90 ° C. in the mixer. Characterized in that it is carried out by mixing for 30 minutes, The manufacturing method of the sheet-like bean foodstuff containing a functional ingredient. The method of claim 1, The functional ingredient incorporation step (5), 1-10% by weight based on the coagulum of the herbal grinding ground milled for 5-15 minutes at 2000-5000rpm using a mixer after the selective washing in the coagulum prepared in the coagulation step (4) Characterized in that the addition is carried out by mixing for 5-30 minutes while maintaining the temperature of 70-90 ℃ in the mixer after the addition, The manufacturing method of the sheet-like bean foodstuff containing a functional ingredient.