KR20020080643A - Method for producing a fried snack food containing tempeh - Google Patents

Abstract

PURPOSE: Provided is a method for manufacturing snack foods by using fermented soy dregs with cereal powders. Therefore, the snack foods contain major nutrients included in soy bean, are removed from beany smell. CONSTITUTION: The method for manufacturing snack foods comprises the steps of: sterilizing soy dregs at 120 deg.C for 20 minutes with high pressure then cooling it at room temperature; culturing a spore solution with the soy dregs at 37 deg.C for 20-24 hours; mixing grain powders, skim milk powders, sea tangle powders and salts to the fermented soy dregs then kneading them; forming the kneading into a plate shape having the depth of 0.5 cm and cutting it into a regular size; drying it at a room temperature of 15 deg. C for 48 hours to its moisture content being 12-13%; deep-frying it at 180-190 deg.C for 15 seconds; coating a fry with a sweetening agent then seasoning it; and packing it.

Description

Method for producing a snack food containing fermented soybeans {Method for producing a fried snack food containing tempeh}

The present invention relates to a method for manufacturing a snack food containing fermented soybean curd, and more particularly, by mixing soybean milk and tofu produced by-products by fermenting soybeans produced as a by-product, the main nutrients contained in soybeans The present invention relates to a method for producing a high-protein snack food that can increase the availability of the body, which is excellent in health promotion effect, and can remove the inherent soybean odor.

Soybeans, though a by-product of soy milk and tofu production, are valuable as food sources with insoluble nutritional functions. Soybeans contain phospholipids such as vegetable protein and lecithin, complex carbohydrates in the form of oligosaccharides, and sufficient potassium and fiber to prevent adult diseases, and are nutritionally beneficial.

However, in recent years, consumption of soybeans is gradually reduced due to abundant foods and various foods, and moreover, there is no development of food using soybeans. Soybeans contain high-quality protein and dietary fiber, but some of them are used as feed, and most of them are discarded. Research has been attempted to use soybeans, but it has not been used industrially yet.

Proteins and minerals contained in plant foods are combined with phytic acid to form insoluble substances, so the method of supplementing them in food development is required because of their low availability in the body.

The present invention ferments soybeans produced as by-products when making soy milk and tofu, and by mixing a variety of grain powder, it is possible to increase the body utilization of the major nutrients contained in soybeans is excellent health promotion effect, unique soybean odor To provide a method for producing a snack food containing fermented soybeans can remove.

1 is a process chart showing a method for producing a snack food containing fermented soybeans according to the present invention.

In order to achieve the object of the present invention as described above, the present invention,

Autoclaving soybean milk and tofu produced by-products when making soy milk and tofu for 20 minutes at 120 ℃, and then cooled at room temperature;

Mixing the spore dispersion into the soybeans that have been sterilized and cooled and incubated for 20 to 24 hours at a temperature of 37 ° C. until the mycelia of the spore dispersions cover the surface of the soybeans;

Kneading by mixing the grain powder, skim milk powder, kelp powder and salt to the fermented soybeans by spore dispersion;

Molding the dough into a plate shape to have a thickness of 0.5 cm and then cutting the dough back into a predetermined size;

Drying the cut dough at a room temperature of 15 ° C. for 48 hours to obtain a water content of 12 to 13%;

Frying the dough is dried in oil of 180 ~ 190 ℃ for 15 seconds;

Applying a sweetener to the fried dough, adding various spices to the surface of the sweetener; And

The dough added with fructose and seasoning in the step provides a method for producing a snack food containing fermented soybeans comprising the step of packaging and shipping.

Grain powder uses α-ized corn flour, potato flour or rice flour, and sweeteners use fructose or starch syrup.

As described above, according to the present invention, by making soy milk and tofu fermented soybeans produced as by-products by mixing a variety of grain flour, it is possible to increase the body utilization of the main nutrients contained in soybeans to improve the health effect It is excellent and can remove the inherent odor of beans.

Hereinafter, a method for preparing a snack food containing fermented bean curd according to the present invention will be described in detail.

1 is a process chart showing a method for producing a snack food containing fermented soybeans according to the present invention.

Referring to Figure 1, soybean milk and tofu prepared when making soy milk and tofu as a starting material for producing a snack food containing fermented soybeans according to the present invention. This bean curd is autoclaved at 120 ° C. for 20 minutes and cooled at room temperature (step S1). In this way, the spore dispersion was mixed with the soybean cured soybean paste and incubated at a temperature of 37 ° C. for 20 to 24 hours until the mycelia of the spore dispersion liquid covered the surface of the bean curd (step S2). Preferably, the spore dispersion is made by mixing fungal strains of Rhizopus oligosporus and Neurospora sitophila in sterile water.

The soybeans fermented by the spore dispersion in this way is kneaded by mixing grain powder, skim milk powder, kelp powder and salt (step S3). At this time, the grain powder is 50% to fermented soybeans, skim milk powder 5%, kelp powder 2%, likewise, salt is mixed by 2%. Grain powder used at this time is composed of α-ized corn flour, potato flour or rice flour.

When the dough is completed in this way, the dough is molded into a sheet (Sheet) shape to have a thickness of 0.5 cm and then cut again to a predetermined size (step S4). When the cutting is completed, the cut dough is dried for 48 hours at a room temperature of 15 ° C. to have a water content of 12 to 13% (step S5), and then fried in oil at 180 ° C. to 190 ° C. for 15 seconds (step S6). . A sweetener is applied to the batter fried in this way, and spices are added to the surface of the sweetener to add various flavors (step S7). Sweeteners use fructose or starch syrup, and the condiments consist of almond flour, pizza seasoning powder, chili powder and complex spice. The dough with the seasoning added in this way is packaged in a wrapping paper made of aluminum laminate and shipped (step S8).

Snack prepared as described above is a high protein health food as compared to conventional low-dense snacks.

As described above, the method for producing a snack food containing fermented soybeans according to the present invention by fermenting soybeans, by mixing a variety of grain flour to the fermented soybeans, by adding a spice that can give flavor to the mixed dough, It can remove the smell of soybeans, soybeans can be consumed naturally, there is an advantage to increase the body utilization of the important nutritional components of soybeans.

In addition, the present invention is to produce a high-nutrition snack food as a by-product soybeans to enable the practical use of soybeans was a big task of soybean processing companies to bring additional benefits to the relevant industry as well as to help vitalize the industry There is an advantage. In addition, by applying various food ingredients (grain meal, skim milk powder, aquatic products, etc.) to fermented bean curd dough, it is possible to contribute to national health by developing snack foods for health functional snacks, rather than cheap snacks with low nutritional density.

Although described above with reference to a preferred embodiment of the present invention, those skilled in the art can be variously modified and changed within the scope of the invention without departing from the spirit and scope of the invention described in the claims You will understand.

Claims (9)

Soybean milk and tofu produced by-products soybean curd by soybean paste at 120 ℃ for 20 minutes, and cooling at room temperature (S1); Mixing the spores dispersion to the soybeans that have been sterilized and cooled and incubated for 20 to 24 hours at a temperature of 37 ° C. until the mycelia of the spores dispersion cover the surface of the soybeans (S2); Kneading by mixing the grain powder, skim milk powder, kelp powder and salt to the soybeans fermented by the spore dispersion (S3); Molding the dough into a plate shape to have a thickness of 0.5 cm and then cutting the dough back to a predetermined size (S4); Drying the cut dough at a room temperature of 15 ° C. for 48 hours so as to have a water content of 12 to 13% (S5); Frying the dried dough in 180 ~ 190 ℃ oil for 15 seconds (S6); Applying a sweetener to the fried dough, and adding various seasonings to the surface of the sweetener (S7); And The method of manufacturing a snack food containing fermented soybeans, characterized in that the step (7) wherein the dough added with the fructose and the seasoning is packaged and shipped (S8). According to claim 1, wherein the spore dispersion is a snack food containing fermented soybeans, characterized in that the fungal strains of Rhizopus oligosporus (Rhizopus oligosporus) and neurospora sitophila mixed with sterile water Manufacturing method. According to claim 1, wherein the grain powder is fermented soybeans, characterized in that the fermented soybeans 50%, the skim milk powder 5%, the kelp powder 2%, the salt is mixed 2% Method of making snack foods. 4. The method of claim 3, wherein the grain powder is α-ized corn flour. 4. The method of claim 3, wherein the grain powder is potato powder. 4. The method of claim 3, wherein the grain powder is rice flour. 2. The method of claim 1, wherein the sweetener is fructose. According to claim 1, wherein the sweetener is a method for producing a snack food containing fermented soybeans, characterized in that the syrup. The method of claim 1, wherein the seasoning is fermented soybean meal containing snack foods, characterized in that consisting of almond powder, pizza seasoning powder, chili powder and composite spice.