KR20050099092A - The method of making bean curd - Google Patents

Abstract

The present invention relates to a method for producing functional tofu by using at least one or more Chinese herbal medicines in water and decoction by using an herbal extract extracted from the active ingredient instead of water.

Method for producing a functional tofu of the present invention comprises the steps of obtaining at least one type of herbal medicines of the herb, goji berry, gardenia and licorice into the water to obtain a herbal extract; Adding beans to the herbal medicine extract and boiling; Filtering the soybeans from the soybean-containing herbal medicine extract to obtain the herbal medicine soymilk; Adding a coagulant to the herbal medicine extract soy milk; It consists of the step of forming a coagulant Chinese herbal medicine extract soy milk, wherein the herbal medicine and soybean is used in the proportion of 20 to 40 parts by weight of each medicinal herbs excluding licorice, 5 to 10 parts by weight of licorice with respect to 450 to 550 parts by weight of beans Bar, there is a technical feature of the present invention to using the herbal extract instead of water.

Functional tofu of the present invention is maximized the use efficiency of the active ingredient of the herbal medicine because it uses only enough herbal medicine alone decoction of the herbal medicine, there is an advantage that the health promoting effect by the active ingredient of the herbal medicine is excellent.

Description

The method of making bean curd}

The present invention relates to a method for producing functional tofu, and more specifically, at least one or more of the herbal medicines such as licorice, licorice, wolfberry, gardenia, etc. into the water and decoction after decoction of the herbal medicine extract liquid extracted by the active ingredient of the herbal medicine Instead, tofu is used, and during the process of making tofu, sesame seeds and red pepper powder are mixed as needed in the step of adding coagulant to change the color of the tofu properly. It is about a method.

Soybeans, estimated to have been cultivated since 4000 BC, contain many nutrients, including 30-50% protein, 13-25% fat and vitamins. It is an indispensable and very important edible crop that is used as a raw material for doenjang, soy sauce, and red pepper paste.

A representative example of using soybeans for purposes other than those used as raw materials for the most basic foods is tofu, which is believed to have been introduced to Korea from the Goryeo Dynasty. Tofu is ground after boiling soybeans called water. As a solidified by adding a coagulant to the liquid soy milk filtered through, look at the preparation method thereof in detail as follows.

To make tofu, first wash the beans and soak in water. Then, crush the soy beans with water and boil them, then filter the residue called bean curd with cotton cloth to get soy milk.

Then, the coagulant was added while stirring the soymilk filtered out at about 90 ° C. and the stirring was stopped. After a certain period of time, the coagulant from which the upper water had been removed was poured into a mold with a cloth, and the coagulum was covered with the cloth. Closing the lid of the mold and applying the force, the water contained in the coagulum is removed to form a coagulated tofu, the coagulant concentrated salt water by collecting the salt concentration of viscous solution of about 1.3 specific gravity Although human water was used, recently, powder mainly composed of calcium sulfate is mainly used.

The ingredients and nutrition of tofu made as described above are nutritionally very food among vegetable foods, and the tofu solid ingredients are rich in protein and fat containing a lot of essential amino acids, good digestion and absorption, and various cooking methods. Tofu is made of only soybean, which is water and white soybean, and is given only the characteristics of soybean, and its color is monotonous, so there is a limit in visual expression when cooking food, and because the taste itself is light, it is necessary to add another seasoning to taste it. The disadvantage is that it can be changed.

In order to improve the lack of color and taste of the conventional tofu as described above, and to provide beneficial functionality to the human body, various tofu was added to the other ingredients, so that the domestic patent application 2000-0065066 No. Method of making tofu by mixing the crushed vegetable juice, Korean Patent Laid-Open No. 2002-0072756 and 2001-0057345 discloses a method for producing tofu added with natural pigments and gelled vegetable natural dye food, respectively, In addition, by adding a variety of materials, such as mugwort, mulberry leaf juice, various tofu has been developed to visually improve the monotonous color of the white tofu, and at the same time increase the functionality.

As described above, the common feature of the various functional tofu which has improved the conventional tofu in terms of color and functionality is that it is mixed with other additive materials other than soybeans, and the conventional functional tofu has the following problems.

Various additives mixed in the conventional functional tofu are added to the soy milk in finely pulverized form or in the form of juice. Especially, when added in the pulverized form, it is difficult to uniformly mix the soy milk and also during the coagulation process of soy milk. It is difficult to obtain tofu with the additive material uniformly dispersed due to the sedimentation of the additive material, and even in the case of juice, it may be difficult to uniformly mix with soymilk, and a separate juicer for juice is required. have.

In addition, since the additives mixed in the conventional functional tofu are mostly used for fruits or vegetables, there is a limit to obtaining a special beneficial effect on the human body when ingested. Functional tofu to achieve a greater effect is disclosed in Korean Patent Publication No. 2003-0039429.

The functional tofu is obtained by coagulating the mixed solution of soymilk and herbal medicine obtained by mixing the ground soybean and the herbal medicine, and is believed to be of great help in improving health by Hanyang ingredients.

However, when boiled soybeans for the production of tofu, fishy time when the lack of time is boiled, when the time is excessive, so that the beans are suitable for the production of Meju, should be boiled only for an appropriate time, so that the time boiled beans It is difficult to extract the effective ingredients of the herbal medicine in the use efficiency of the herbal medicine is lowered.

In other words, in order to fully extract the active ingredient from the herbal medicine, the herbal medicine should be boiled for a long time on a low heat from the point where the water containing the herbal medicine starts to boil, and since the characteristics of these herbs are different from those of beans that should be boiled only for a proper time In the case of manufacturing tofu, it is not appropriate to boil soybean and herbal medicine at the same time, and when boiled together, it may be difficult to sufficiently extract the active ingredient from the herbal medicine.

The present invention was devised to solve all the problems of the conventional functional tofu, the active ingredient of the medicinal herb is sufficiently extracted to maximize the use efficiency of the present invention to provide a method for producing a functional tofu that helps to promote health There is this.

The above object of the present invention is achieved by the process of decoction only herbal medicine.

The manufacturing method of the functional tofu of the present invention has the technical characteristics of the present invention by using a herbal extract extracted by putting the medicinal herb in water instead of water as a general drinking water, and extracting the active ingredient sufficiently. By using the medicinal herb extract in question instead of water, the problem caused by the difference in the appropriate boil time required for each other when boiling beans and medicinal herbs at the same time is solved.

As described above, the method of the present invention for preparing functional tofu using herbal medicine extracts comprises the steps of obtaining various herbal medicines by pouring various herbal medicines into water; Putting soybean pulverized soaked in water into the herbal medicine extract and boiling; Filtering the pulverized soybeans from the medicinal herb extract containing the crushed soybeans to obtain medicinal herb extract soymilk; Adding a coagulant to the herbal medicine extract soy milk; It consists of the step of transferring the Chinese herbal medicine extract soy milk containing the coagulant to the molding mold.

At this time, the soybean is soaked in water and pulverized, and then may be put in the herbal medicine extract, but if you want to show the characteristics of the medicinal herb, put the soybean directly into the herbal medicine extract, and then tofu prepared by pulverizing with the herbal medicine extract You may.

In addition, the ratio of the herbal medicine used to obtain the herbal medicine extract, and the soybeans put in the herbal medicine extract is not particularly limited, but the taste to the final tofu prepared by the active ingredient of each herbal medicine through various embodiments Judging from the effects of taste and color on taste and smell, 20-40 parts by weight of each herb except licorice and 5-10 parts by weight of licorice were found to be the most desirable among 450-550 parts by weight of soybean. It is preferable to use as much as possible sweet ingredients, and other herbal medicines select at least one or more as needed.

Although the ratio of the herbal medicine and soybean is not particularly limited as described above, the preferred ratio is limited, if the amount of the herbal medicine with respect to the beans does not fall within the above weight part range, the effect may be insignificant. The effect is too much to harm the tofu's unique taste and aroma.

And, when licorice enters, the reduction of licorice in comparison with other herbal medicines is to prevent the sweetness of the tofu from being excessively strengthened by licorice. It may be.

As the above-mentioned herbal medicines used to impart health-friendly functions to the head prepared by the method of the present invention, various herbal medicines may be used as necessary, but certain herbal medicines may have their own toxicity, and the dose Also, it is necessary to have a specialist's prescription bar, which is not toxic and can be boiled in water without a specialist's prescription is a kind of herbal medicine.

Herbal medicines such as licorice, licorice, gojija, gardenia, etc. can be mentioned, looking at each as follows.

Licorice, also known as boredom, has been used in the private sector to promote blood circulation, prevent constipation, prevent measles, plant antibiotics, burn treatment, and antipyretic drugs. Young sprouts are edible as herbs and used to make natural colorings and liquor. It is also a perennial herb.

Licorice is a perennial plant belonging to the legumes, which are sweet and nontoxic and act on the rain and stomach. It has detoxification effect, is effective on inflammation and abdominal pain, and is beneficial to Jinhae.

Gardenia has a strong fragrance and yellow color, and has been widely used as a natural dye since ancient times. It is indispensable to color traditional foods such as various jeons. It is also effective in heat poisoning and jaundice.

Goji is also widely used as a decoction of gojiza tea, fruit is a drug used in the treatment of high blood pressure, dizziness, liver disease.

And, in addition to the herbal medicine as described above, in the step of adding a coagulant to the herbal medicine extract soy milk, it is also preferable to re-adjust the taste and color by adding an appropriate amount of sesame, perilla, red pepper powder and the like as necessary.

Looking at the manufacturing method of the functional tofu of the present invention, which is characterized by using the decoction of Chinese herbal medicine in water as described above, through the following examples in detail.

Example 1

30 g of licorice and 10 g of licorice were added to boiled medicinal herb extract and boiled with 500 g of pulverized black soybeans.

Example 2

Tofu was prepared by adding 500 g of crushed white beans to a Chinese herbal medicine extract containing 30 g of gardenia, 30 g of goji and 10 g of licorice, and then adding sesame 5 g, 5 g of salt, and 6 ml of brine. .

Example 3

Goji 30g and licorice 10g decoction was added to boiled medicinal herb extract 500g crushed white beans and boiled, and then tofu was prepared by adding 5g of red pepper powder, 5g of salt and 6ml of brine to the filtered medicinal herb extract soy milk.

Functional tofu of the present invention made through the above three examples, in the case of Example 1 has a black and savory flavor of herbaceous, in the case of Example 2 has a yellow sesame while the sesame chew taste, Example 3 In the case of reddish and has a spicy taste.

As described above, since the functional tofu of the present invention uses a herb extract that decocts only various herbal medicines with soybeans and soaks only the herbal medicines, the active ingredients of the herbal medicines are sufficiently contained in the tofu and the health promoting effect by the effective ingredients of the herbal medicines is excellent. There is an advantage.

Claims (5)

A method for producing tofu with soybeans, wherein the liquid to boil soybean is used as a liquid for boiling, wherein the herbal extract obtained by adding at least one or more kinds of herbal medicines to water is used. Claims [1] A method for preparing tofu with soybean comprising the steps of: adding at least one or more kinds of herbal medicines into water to obtain a herbal extract; Putting soybean pulverized soaked in water into a herbal medicine extract and boiling; Filtering soybeans from the boiled herbal extracts to obtain herbal extract soymilk; Adding a coagulant to the herbal medicine extract soy milk; Shaping the herbal extract soymilk added with a coagulant; Method for producing a functional tofu, characterized in that comprises a. The method of claim 2, wherein the herbal medicine is one of the vinegar, wolfberry, gardenia and licorice. The method for producing functional tofu according to claim 2, wherein the herbs and soybeans are in a ratio of 20 to 40 parts by weight of each herb except licorice and 5 to 10 parts by weight of licorice to 450 to 550 parts by weight of beans. The method of claim 2, wherein any one of sesame, perilla and red pepper powder is additionally added in the step of adding a coagulant to the herbal extract soymilk.