KR20040100188A - Formation of protecting film for coating tofu using agarose to enhance shelf life of tofu while maintaining original taste and flavor of tofu - Google Patents

Abstract

PURPOSE: A method of forming a protecting film using agarose without additives is provided. The product is used in covering a food or tofu and enhances the shelf life of tofu while maintaining the original taste and flavor of tofu. CONSTITUTION: In the process for forming a protecting film on the surface of tofu, 10mg of agarose is dissolved in 250cc of water, coated on tofu and then heated at 32 to 43deg.C, followed by cooling to form a gel on the surface of tofu.

Description

Protective film formation method of food using agar {omitted}

The present invention relates to a method of manufacturing food and tofu using agar, and more particularly, to food processing of various shapes generated during transportation and to extend the shelf life by making a protective coating of agar on the surface of processed food and tofu and It can prevent the head from falling apart.

Like traditional foods and tofu, when cooked using agar, stew, soup, etc. with protective agar, the taste of manufactured food and tofu will not be impaired at all. It relates to a method of manufacturing food and tofu using agar to satisfy the.

Conventionally, beans were soaked in water, crushed by a grinder, heated, divided into bean curd and soybean water, and then put the brine into the separated soybeans. It has the weakness of being used in the state of being broken down by small force or damaged in shape or size.

In addition, the molded shape is kept in water or a container for a long time, and as time passes, it crumbles or easily deteriorates, thus shortening the storage period.

Since the present invention does not use any additives in the manufacturing method, it forms a protective film on the surface of manufactured food or tofu, having the proper strength, soft structure and elasticity of agar. Has the property to keep the shape.

The present invention has an object of the present invention to facilitate the storage and transportation of foods and tofu of each shape or size by using agar without additives to improve the defects of food and tofu products of the above kind.

In order to achieve the above object, the present invention has a special characteristic of forming agar protective film on the surface of the molded product and the head, that is, the gel is formed at 32 degrees-43 degrees, and it has a unique property and main component that does not melt below 80 degrees-85 degrees. Carbohydrate digestion is not good, provides a protective film forming method using low-energy food for diet.

1 is a cross-sectional view showing the agar protective film manufacturing process

2 is a structural diagram of agar protective film forming apparatus

In detail, it is as follows.

The present invention comprises a very simple process of forming a protective film on the compression-molded product and the process of compression molding the prepared food and tofu in each shape and size.

The manufacturing process using agar prepared according to the present invention and the manufacturing process of tofu are described in detail as follows.

Tofu manufacturing process

Rinse the beans well, soak in water, put in a grinder and finely grind.

This is called soybean curd and it is boiled directly in a pot or steamed in a boiler and heated.

This heating removes the fishy smell of the soybeans and at the same time the protein is dissolved in a large amount of soybeans.

After heating, put it in a bag and strain it and divide it into bean water and bean curd.

If bean curd is too cold, it is difficult to squeeze, so filter it when it is hot.

When the bean water has cooled down to about 70 degrees, add a coagulant.

When the coagulant is added, the protein in the soybeans hardens, and it is left for a while, and the clear green water is scooped out. .

If the tofu is hard enough, put it in the water of the box, remove the box, and soak the tofu for a while.

This will remove all the extra coagulant and make delicious tofu.

Agar protective film food and tofu manufacturing process

After crushing and kneading the food and tofu prepared in the representative drawing (1), make a mold with the thickness of the shape to be molded in (2), shape the shape in (3), and apply the agar protective film in (4). .

As described above, the present invention, unlike other inventions, is not complicated in manufacturing method and invests in low-cost equipment, maintains the taste and flavor of manufactured food and tofu intact, prolongs storage shelf life, and is easy to occur during transportation. It is said that the efficiency is very high by preventing the breakage.

In addition, it is a food using agar to contribute to the national health department by ingesting many nutrients by varying the shape of manufactured foods and tofu.

Claims (2)

In forming agar protective film on manufactured food and tofu, processed food and tofu are formed into round or other shape with diameter of 15 millimeters, and dissolved by adding 250cc of water to 10 milligrams of agar. Manufacturing method to form protective film Same as Paragraph 1, but a method of forming a protective coating using agar on processed foods such as meat, fish, vegetables, etc.