KR20040110805A - Manufacturing method for a functional and spice dried soybean curd - Google Patents

Abstract

PURPOSE: A method of producing seasoned tofu by compressing conventional tofu to remove moisture and mixing with functional spices is provided. The produced tofu is rich in nutrients while maintaining the characteristic texture, taste and flavor of tofu. CONSTITUTION: Tofu is compressed at 70deg.C, at 5 to 10atm for 20 to 1hr to remove moisture, added with functional spices or heated at 50 to 70deg.C and sterilized. The functional spices include green tea, ginseng, red pepper paste, honey, fermented soybean paste, fermented soybean, garlic, Cordyceps sinensis, red ginseng, laminaria, plum, mushroom, Acanthopanacis Cortex, Lycii Radicis Cortex, garlic, Citrus junos Tanaka, Phellinus linteus, pomegranate fruits, chicory, Coix seed, Pueraria lobata, unpolished rice, black bean, chrysanthemum, cucumber, water dropwort, Aloe vera, mulberry, Angelica keiskei (Miq.) Koidz., Rubi Fructus, pumpkin, Polygonatum odoratum, kale, strawberry and wild berries.

Description

MANUFACTURING METHOD FOR A FUNCTIONAL AND SPICE DRIED SOYBEAN CURD

The present invention relates to the manufacture of functional seasoned dried tofu, and more specifically, to a high-pressure general soybean curd through a conventional tofu manufacturing process, a number of functional extracts such as green tea, ginseng, garlic, wolfberry, red pepper paste, honey, directly or indirectly It relates to a method of manufacturing functional seasoning dried tofu through the process of sterilization, packaging, refrigeration by adding seasoning dried tofu.

Tofu is rich in essential amino acids (Isoleucine Ile, Leucine Leu, Lysine Lys, HAA-containing amino acid SAA) in 100 g of tofu, 34 mg of Ile4, 684 mg of Leu, 523 mg of Lys, and 271 mg of SAA. It is a food that is solidified with water-soluble soy protein which is very low in unsaturated fatty acid.

In addition, minerals and vitamins A, B1, B2, C, niacin and dietary fiber nutrients are very high, these high nutrients have been widely used as a dietary supplement recently.

However, the conventional general head tofu is very high in moisture content, which is restricted by the storage period and transportation time, so the nutritional foods are not freely available anytime and anywhere. In other words, if you dry the general head tofu and seasoning to maintain the nutrients and ways to solve the shelf life, tofu is not only as a daily food, but also as an emergency food is very efficient.

Therefore, various processed foods are removed from the moisture of chickenpox by the method of compression, freeze drying, frying, etc. There are frozen tofu, fried tofu, fried tofu, lyophilized tofu, and pressed tofu.

Conventional techniques in this field include a method for producing dried tofu and an automated manufacturing apparatus (Korean Patent 10-1999-198966) for producing dried tofu by pressing and cutting the soy protein extract with a pressure roller, so as to easily season the tofu. Method of making seasoned dried tofu by immersing in saline and then drying by cold air or by hot air drying (Korean Patent 10-2003-0385461), dried tofu by removing moisture of tofu under low pressure of 0.1 Torr and temperature of 60 ^o C It is known only to the method of preparing (Korean Patent Publication No. 10-2000-0053766) and the like.

However, tofu prepared by the conventional hot air cold air drying method or freeze-drying method is generally crumbly and rough, and thus generally shows a great difference from the original taste and texture of the raw tofu.

As a method of improving the texture of the dried tofu, it is known to crush the tofu and freeze-dry it using dextrin, sorbitol, guar gum, starch, gluten, etc., but it did not bring a satisfactory result. In addition, Japanese Patent Laid-Open No. 61-146163 discloses a technique of freezing the tofu and then thawing and drying the tofu. However, this kind of method has a disadvantage that the surface is rough and the texture is bad because there is a high concern about nutrient deterioration and loss of unique vitamins during drying and there is no functional seasoning drying process.

In the present invention, while retaining the nutritional characteristics of the general chickenpox, which contains a lot of water, it is easy to eat by adding various functional extracts, maximizing nutrients, and being easy to carry, and easy to store for a long time in the range of 30 days to 210 days. The purpose is to provide seasoning dried tofu.

To this end, tofu is produced in the same way as the existing tofu manufacturing process, and then functional tofu dried tofu is made through air compression (dehydration and coagulation), functional seasoning and drying, sterilization, general packaging and general refrigeration. I would like to show you how.

1 is a flow chart of the manufacturing process of functional seasoning dried tofu

The present invention,

Immersing and washing the beans and grinding them;

Filtering the ground beans to make soymilk;

Solidifying and shaping soymilk to make tofu;

Squeezing the tofu with a condenser to remove moisture;

Making seasoned dried tofu by adding functional seasoning to the removed tofu;

Sterilizing seasoned dried tofu;

Packing sterile seasoned dried tofu;

Refrigerated packaged dried tofu;

It relates to a method of manufacturing seasoning dried tofu consisting of.

Tofu is made from yellow soybeans ('Yellow soybeans') and contains a lot of protein, so it has a lot of high-quality vegetable protein called 'beef from the field'. It is a very good nutritious food because of its composition. However, the tofu is too high moisture content is difficult to distribute and store is a big disadvantage. In particular, since most tofu is distributed in water to preserve taste and texture, the ingredients are easily altered in a short time to rest or decay, which creates harmful food poisoning bacteria that are harmful to the body. Write In addition, the distribution process of food is settled as mass distribution through a mass retailer or a discount store, and due to the moisture content of general tofu, the shelf life is emerging as a big problem.

In the present invention, to preserve the nutritional elements and characteristics of tofu as it is, to add a functional condiment and to dry it to provide a method of manufacturing tofu as a functional food simple to carry and edible.

First, beans that can be used for the production of tofu and are easy to obtain in our real life include peas, kidney beans, soybeans, cheontae, black beans, seotae, seomoktae, and fence beans. Peas are native to the Mediterranean coast of Europe and Asia and are rich in vitamin A, which is rarely found in other beans. In addition, boiled peas in addictive diarrhea to make porridge and eat before meals are good for hangovers. Also eat it in rice or boil soup. It is also used as a side dish for steak meat dishes.

Soybeans are commonly referred to as white beans, black beans (black), green cotyledon (frost), yellow beans, soybeans, white beans, soybeans as a representative tofu raw material. Edible ingredients are most often used to make doenjang and soybean paste, or tofu. This functional seasoned dried tofu product is made from yellow soybeans. It is also used as a material for soybean oil, rich in protein and water, strong in nutrient waste, diuretic effect, detoxification, and good waste discharge.

Kidney beans are originated in Mexico, the main component is sugar, most of which is composed of starch. Kidney beans contain high quality protein with low protein content but essential amino acids, which are rich in minerals such as calcium, potassium and zinc, and are rich in vitamins B1, B2 and B6. It's a smooth food.

Cheongtae is similar in size and shape to soybeans, but its shell color is green. The ingredients are similar to soybeans, and the same method is used.

Black soybeans are rich in B vitamins and are rich in essential amino acids and unsaturated fatty acids such as lysine and aspartic acid. Black soybean decoction is known to have a detoxifying effect that releases toxins from the body. Cough and sore throat are also good. It is rich in essential fatty acids that eliminate cholesterol, and it has the effect of lowering blood pressure and preventing stroke. When you boil soybeans, what comes to mind is black pronouns.

Green cotyledon (Sur-tae) is a kind of black soybean. In general, it is used for the same purpose as black beans, but the taste is light and used to eat as a side dish or rice. Black beans have the same advantages. Eating a lot lowers blood pressure and prevents strokes.

Seomoktae is a kind of black soybeans, whose skin is black and shiny. It's much smaller than black beans, so it looks like a rat's eye. It's also called a soybean. In the past, it was not used for cooking, but it is good for the body and eats in rice. Detoxification of the body and the effect of breaking down the fat makes vinegar soybeans soybeans eat.

Fence beans are shiny dark purple beans that are rounder and harder than kidney beans. It's called soybean rice cake when you make it or put it in rice and taste good. Its high carbohydrate content makes it soft. Also used for salads and tempura.

Among these beans, the main raw material is yellow soybeans, and the general tofu production method follows the conventional production method. Hereinafter, the production process of the dried tofu shown in FIG. 1 will be described in detail.

Soybeans are washed thoroughly to remove debris, and the washed beans are soaked in water over about 1 to 12 hours. At this time, the amount of water is preferably about twice the weight of soybean, the temperature of water is most suitable about 20 ^° C.

About 6-8 times of purified water is added to the soybeans so that it is pulverized using a grinder. The pulverized soybean is classified into soy milk and soybeans and filtered to obtain sterilized soy milk after heat treatment for about 20 to 30 minutes at a temperature of about 100 ^o C. Soy milk generally has a concentration of 8 to 11 Brix. The general tofu is prepared by transferring a coagulant such as calcium sulfate, calcium chloride, magnesium chloride, and the like into a soymilk treated at a concentration of 0.01N to 0.1N.

The general chicken head is slightly dried after the compression process, that is, seasoned with functional seasoning in a state of about 1% to 15% of water with respect to 100g of tofu, and according to taste and product, 2, 3, 4 Repeated seasoning of tea, 5th order, etc. completes the stewed tofu. When dried or compressed and dried by hot air and blowing air again, seasoning dried tofu is made. Then, after sterilization is completed, the seasoning dried tofu food is completed.

At this time, the functional seasoning added in the seasoning process is very diverse, green tea, ginseng, red pepper paste, honey, miso, Cheonggukjang, garlic, Dongjunghacho, red ginseng, kelp, plum, mushroom, squid, mugwort, herb, cinnamon, safflower seed, cactus, Omija, ganoderma lucidum, pine needles, hemp, pepper, walnut, ogapi, wolfberry, garlic, miso, cheonggukjang, silkworm, mulberry leaf, dried persimmon, cornus, carrot, marsh, velvet, grape, apple, pear, apricot, deodeok, bellflower, yuzu, Use the extracted fruits and powdered powders such as mushrooms, pomegranates, chicory, yulmu, 칡, brown rice, black beans, chrysanthemums, cucumbers, buttercups, aloes, cucumbers, fresh vinegars, bokbunja, pumpkins, dongle tea, kale, strawberries, and raspberries. Among them, only one of them is added, or an extract made by mixing two or more kinds is included.

Hereinafter, the manufacturing method of functional seasoning dried tofu by compression in detail as follows.

First, as a method of removing water from general tofu, a seizure method, which is a method of removing water by using an air compressor having a dewatering function and a cohesive function, may be used. The compressor is preferably operated at less than about 10 atmospheres to maintain the quality and texture of the head. The time for removing water is based on 30 minutes to 1 hour, and the seizure time should be adjusted according to the functional seasoning. It is possible to use a seizure within 30 minutes, but at this time, it is most preferable to set the room temperature to 15 ^o C to 20 ^o C.

When the seizure time is more than 1 hour, cohesive strength of the head may be strong, and the seasoning may be delayed, and it is not easy to adjust. When compressing more than 2 times every 30 minutes, it is advisable to decompress the compression at 5 atmospheres for 5 minutes. Do.

At this time, the seasoning is put in the seasoning container so that the seasoning evenly penetrates the entire surface, and then slowly heated in the range of 50 ^o C to 70 ^o C to sufficiently infiltrate the seasoning in the stewed form. Seasoning is preferably inhaled by 0.1mm to 2mm on the surface of the dried tofu, and dried with hot air of 20 ^° C to 25 ^° C to adjust the taste, flavor and color not to change. At this time, by controlling the humidity and temperature using a ventilator or an automatic temperature and humidity system, more desirable results are obtained.

When compressing general tofu, applying a certain degree of temperature also helps to remove the moisture of the tofu. In this case, the temperature is preferably within 30 ^o C. However, although it depends on the product characteristics and seasoning to be made, it is generally preferable to compress the product at 15 ^° C. to 30 ^° C. Seasoned dried tofu is immediately sterilized and packed.

Canned dry tofu with seasoning can be bottled or vacuum packed in polypropylene. At this time, it is best to complete the food within 5 days after opening the package. There are many packaging methods, but the plastic bag for the zipper and the transparent PE bottle are the most used, and more detailed parts thereof are very common processes in the art, and thus are not described in detail here. The entire manufacturing process is shown in detail in FIG. 1.

Example 1 Preparation of Chicken Head Tofu

1kg of well-selected soybeans were washed and soaked in 2L of water for 10 hours at room temperature. The soaked beans were mixed with 8 L of purified water and sufficiently ground using a millstone mixer. The ground soybeans were classified into soy milk and bean curd, and the soy milk was heat-treated at 100 ^o C for 20 minutes (with sterilization), and coagulated by adding a coagulant to the separated heated soy milk to obtain a water part in a tofu mold.

Example 2 Preparation of Functional Seasoned Dried Tofu

After the solidified and molded general tofu was immediately placed in an air compressor (aka water press), it was compressed for 30 minutes at a pressure of 7 atm and a temperature of 70 ^° C. to remove water, thereby obtaining tofu solidified and dense. The dried tofu was found to have 1 to 10% moisture per 100g per site.

During the seasoning and drying process, the desired amount of seasoning infiltration and infiltration area were adjusted by time and number of times. The dried tofu was removed from the water and mixed in a simmered form in the seasoning container with the addition of green tea, red pepper paste, ginseng and honey, and then sterilized with steam at 100 ^° C. Sterilized seasoned dried tofu was prepared by general packaging or vacuum packaging to prepare functional seasoned dried tofu. At this time, food preservatives were added sobic acid 0.2%, Benzoic acid 0.006% to improve the preservation, artificial flavoring of 1% was added.

Example 3 Preparation of Green Tea Flavored Tofu and Nutritional Analysis

To 350 g of dried tofu, 3% of seasoning made with green tea leaves, yellow beans, sugar, salt, soy sauce, and red pepper was added, and 0.2% Sobic Acid and 0.06% Benzoic Acid were added as preservatives. 0.1% of artificial seasoning was added to prepare green tofu flavored tofu. As a result of analyzing the nutritional component, fat was 20.2g, protein 34.4g, sugar 26.48g, carbohydrate compound 11.2g, calorie 376 kcal, sodium 558mg.

As a result of the implementation of the present invention, the water head was removed to obtain a liquid or portable seasoning dried tofu that is easy to move through long-term storage and portability. In particular, it is possible to preserve the original nutritional elements, texture, and flavor of the tofu as it is by using the technology of the water removal technology of the tofu and the highly functional seasoning dried tofu manufacturing method proposed in the present invention, and provides a functional seasoning dried tofu It is freely edible for both young and old, both domestic and foreign, and it has great meaning of invention with best practicality and efficiency as emergency food.

Claims (2)

Compressing the general tofu, which has been subjected to a conventional manufacturing process, at a pressure of 5 to 10 atm and a temperature of 70 ^° C. for 20 minutes to 1 hour to remove moisture; Drying dried tofu by adding functional seasoning to the dried tofu or sterilizing infiltration in a range of 50 ° C. to 70 ° C .; Sterilizing seasoned and dried seasoned dried tofu; Packaging and refrigerated sterilized seasoned tofu; Functional seasoning dried tofu production method characterized in that it is prepared with. The method of claim 1, wherein the seasoning is green tea, ginseng, red pepper paste, honey, miso, Cheonggukjang, garlic, dongchocho, red ginseng, kelp, plum, mushroom, ogapi, mugwort, herb, cinnamon, safflower seed, cactus, schisandra, ganoderma lucidum, pine needles , Hemp, Pepper, Walnut, Ogapi, Wolfberry, Garlic, Miso, Cheonggukjang, Silkworm, Mulberry leaf, Dried persimmon, Cornus, Carrot, Sesame, Deer antler, Grape, Apple, Pear, Apricot, Deodeok, Bellflower, Citron, Situation mushroom, Pomegranate, Functional seasoning, characterized by mixing one or two or more of chicory, yulmu, 칡, brown rice, black beans, chrysanthemum, cucumber, buttercup, aloe, mulberry, fresh vinegar, bokbunja, pumpkin, dongcha, kale, strawberry, raspberry How to make tofu.