KR20050079805A - Method for production of bean curd made from Salicornia herbacea L. - Google Patents

Abstract

The present invention comprises the steps of washing 8 parts by weight of beans and 2 parts by weight of the ground soaked in cold water for about 10 hours; Grinding the beans and peanuts to boil at 100 ° C. for 15 minutes to separate soybeans from the bean; Characterized in that the prepared soy bean curd by adding the solid soybeans 0.05L / kg and 0.5L / kg of the seaweed to the separated soybeans mixed with the weight of the soybean and peanut mixture mixed in the previous step, and then solidified by compression molding It relates to a manufacturing method of seaweed tofu.

Description

Method for production of seaweed tofu {Method for production of bean curd made from Salicornia herbacea L.}

The present invention relates to a method for producing seaweed tofu, and more particularly, washing with 8 parts by weight of beans and 2 parts by weight of soaked water soaked in cold water for about 10 hours; Grinding the beans and peanuts to boil at 100 ° C. for 15 minutes to separate soybeans from the bean; Characterized in that the prepared soy bean curd by adding the solid soybeans 0.05L / kg and 0.5L / kg of the seaweed to the separated soybeans mixed with the weight of the soybean and peanut mixture mixed in the previous step, and then solidified by compression molding It relates to a manufacturing method of seaweed tofu.

The present invention minimizes the amount of natural seawater to be harmless to the human body and makes it difficult to produce tofu due to the reduced amount of seawater by adding seaweed juice or seaweed powder to make the tofu unique soybean smell and bitter taste In addition, the present invention relates to a method for manufacturing hamcho tofu, which can be supplemented with high-quality nutrients that can reduce hypertension, diabetes, constipation, etc., as it contains a variety of minerals and fiber, such as calcium, magnesium, iron, and phosphorus. .

Traditionally prepared tofu method is to wash raw soybeans, wash them in water for about 15 hours, peel off and separate them, and then filter them in a boiled state for 10-30 minutes at a temperature of 100 ℃ to remove soybeans. It is produced by adding a large amount of seawater as a coagulant to the soymilk at about 80 ° C. and coagulating with stirring. The solidified itself is called tofu and compression molded is called general tofu.

However, the conventional tofu made by following this traditional method is made using only simple soybeans, so it is not possible to eradicate the soybean's peculiar taste, the possibility of containing harmful ingredients due to the large amount of seawater, and the disadvantage of eating only limited nutrients. There was this.

Therefore, many attempts have been made to prepare tofu mixed with vegetables, fish cakes, fruits, etc. to supplement the above disadvantages and to enhance the taste and nutrition of tofu. There was another problem that the shaping was poor, the core was uneven, and the production of tofu of a certain quality was difficult.

In addition, mixing foods or vegetables with high amounts of vitamins, calcium, starch, carbohydrates, etc. has prevented the coagulation of proteins, making it impossible to prepare tofu with calcium or other substances. .

The present invention was created in order to solve the above problems, and its purpose is to minimize the amount of natural sea water so that it is not harmful to the human body, and to add the seaweed juice or seaweed powder to the part difficult to produce tofu due to the reduced amount of sea water It enables the production of tofu using Ca salt, etc., which minimizes the vivid and bitter taste peculiar to soybeans, and contains high concentrations of minerals and fiber such as calcium, magnesium, iron, phosphorus, etc. It is possible to supplement high-quality nutrients to reduce back and the like, but not limited to this method of manufacturing soybean curd to make it possible to obtain secondary seaweed tofu, seaweed soybean preparation, seaweed soybean bean water, etc. In providing.

The present invention comprises the steps of washing 8 parts by weight of beans and 2 parts by weight of the ground soaked in cold water for about 10 hours; Grinding the beans and peanuts to boil at 100 ° C. for 15 minutes to separate soybeans from the bean; Characterized in that the prepared soy bean curd by adding the solid soybeans 0.05L / kg and 0.5L / kg of the seaweed to the separated soybeans mixed with the weight of the soybean and peanut mixture mixed in the previous step, and then solidified by compression molding It is a manufacturing method of seaweed tofu. In the present invention, the sea vinegar is preferably vinegar juice or vinegar powder. In addition, the present invention can be added to the finely chopped seaweed herbs in the solidification process of soybeans.

The present invention washed 8kg soybeans and 2kg peanuts soaked in cold water for 10 hours in the state of removing foreign substances and then crushed soybeans and peanuts boiled for about 15 minutes at a high temperature of more than 100 ℃ and separated soybeans and sebum and separated The natural seawater and seaweed mixture is added to the soybean, stirred and coagulated, and then pressed to form tofu.

In addition, the seaweed according to the present invention contains a large amount of calcium and magnesium to coagulate protein serves as a coagulant of soy milk. 100 g of seaweed contains 237.9 mg of calcium, 70 mg of iodine, 103.4 mg of sodium, 46.5 mg of magnesium and 50% of vegetable fiber. Calcium is 7 times more than milk, iron is 20 times more than laver, 40 times more than kelp, and potassium is 3 times more than tangerine. In addition, the seaweed contains more than 90 kinds of minerals in the sea water, and most importantly, it minimizes the natural sea water and maximizes the useful ingredients of the rich and nutritious seaweed while maintaining the soft texture that is chewed on the tofu. To implement the manufacturing method of tofu doubled.

Hereinafter, the configuration and operation of the present invention will be described in more detail with reference to the following examples, but the scope of the present invention is not limited to the following examples.

Example 1: Preparation of seaweed tofu of the present invention

1, wash

8 kg of beans and 2 kg of peanuts were washed with clean water, and stones and foreign substances were removed by cooking.

2, soaking

Soak the washed beans and peanuts in cold water for 10 hours.

3, grinding and heating

While soaking 45 liters of water in the cauldron, ground soy beans and peanuts. Crushed beans and peanuts are boiled for about 15 minutes in a cauldron at a high temperature of more than 100 ℃. Meanwhile, a small amount of cooking oil is added so that soy milk does not overflow.

4, separation

Boiled soy milk is filtered with a fine cotton cloth (special yarn) to separate soybean and sesame, and only soybean water is added to the coagulation bath.

5, coagulation, weeding, brewing

0.5 l of natural seawater and 5 l of seaweed juice are solidified at a temperature of bean water in a coagulation bath.

6, crimping, molding

After completion of solidification, the soft tofu is poured into a mold with a cotton cloth and press-molded.

7, cooling

The press-molded tofu was cooled by immersing in clean water.

Experimental Example 1: Sensory Test of Hamcho Tofu

Soak 8 kg of beans and 2 kg of peanuts, soak in cold water for 10 hours, and then crush the beans and peanuts soaked with 45 L of water in a cauldron, and boil the ground beans and peanuts by boiling at 100 ℃ for 15 minutes in a cauldron. Soy milk is separated into soybean milk and soybeans with a fine cotton cloth, and only soybean water is added to the coagulation bath. It was poured into a mold and then press-molded to cool the formed tofu by immersing it in clean water. The organoleptic quality of the seaweed tofu prepared by the present invention is bitter taste, taste, color, aroma and texture (very good 9 points, good 7 points, moderate) by 9-point intensity method by 10 well trained panelists. Points, bad 3 points, and very bad 1 point). According to the sensory test results shown in the table below, the bitter taste, the savory taste were better than the control group, and the color, flavor, and texture were all excellent (Table 1).

bitter Savory taste color incense group Hamcho tofu 6.5 5.4 6.0 6.3 6.0 General tofu 5.3 5.2 5.6 5.9 5.5

Experimental Example 2: Investigation of Physical Properties of Hamcho Tofu

The firmness, cohesiveness, elasticity, adhesion, chewability and gumability of the head were examined and conducted by 9-point scoring method. According to the 9-point strength method, the hardness, cohesiveness, elasticity, adhesion, chewability and gumminess (very strong 1 point, strong 3 points, normal 5 points, weak 7 points, very weak 9 points), and the control group is a large amount of natural Tofu was prepared using seawater as a coagulant and the results were compared. As a result, the physical properties of tofu was shown to be excellent in firmness similar to the control as shown in the following table (Table 2).

Tofu type  Robustness Cohesive  Elasticity Adhesion  Chewability Sword Hamcho tofu 217.1  0.449 0.952  140.0 102.8  108.0 General tofu 278.9  0.530 0.976  289.9 144.0  148.2

According to the manufacturing method of tofu added with seaweed according to the present invention, as a coagulant, natural sea water which may contain harmful components is minimized, and instead, the seaweed juice or seaweed powder containing a large amount of minerals or fiber harmful to the human body is used as a coagulant. By minimizing bitterness and providing more tofu with more savory taste and various nutrients, it is possible to increase the demand for tofu and increase the income of the manufacturer, and furthermore, it is very effective in contributing to the public health and in the food industry. It is a useful invention.

Claims (3)

Washing 8 parts by weight of beans and 2 parts by weight of peanuts and soaking in cold water for about 10 hours; Grinding the beans and peanuts to boil at 100 ° C. for 15 minutes to separate soybeans from the bean; Characterized in that the prepared soy bean curd by adding the solid soybeans 0.05L / kg and 0.5L / kg of the seaweed to the separated soybeans mixed with the weight of the soybean and peanut mixture mixed in the previous step, and then solidified by compression molding Manufacturing method of seaweed tofu. The method of claim 1, wherein the grasswort is a manufacturing method of tofu seaweed, characterized in that the grasswort juice or seaweed powder. The method of claim 1, wherein the finely chopped seaweed herbs are added during the coagulation process of the soybeans.