KR20100039841A - Process for preparing thereof of a bean-curd whichcontains cirsium setidens - Google Patents

Abstract

PURPOSE: A method of manufacturing bean curd containing Cirsium setidens is provided to improve functions of the bean curd with strengthened tastes by adding Cirsium setidens powder in a manufacturing process of the bean curd. CONSTITUTION: A method of manufacturing bean curd containing Cirsium setidens comprises the following steps: filtering crushed soybeans with a sieve of 40 mesh or more; separating the soybeans into soybean milk and bean-curd dregs; putting the soybean milk into a tank after heating the soybean milk in 100°C for 10 ~ 20 minutes; concentrating the soybean milk to 12 ~ 18 %; drying the washed Cirsium setidens in 80°C for 24 hours; cutting the dried Cirsium setidens to a thickness of 1 mm or less; storing the cut Cirsium setidens in a freezer; pulverizing the frozen Cirsium setidens; agitating the crushed Cirsium setidens to size of 10 ~ 50 mesh; adding potassium chloride 0.5~1% in a compound; and cooling bean curd for 5 minutes in 80°C.

Description

Method for preparing tofu containing gondre {PROCESS FOR PREPARING THEREOF OF A BEAN-CURD WHICHCONTAINS CIRSIUM SETIDENS}

A tofu composition containing a gondle extract as a main active ingredient. More specifically, from the leaves, stems and roots of Cirsium setidens of Campanula asteraceae, It is a perennial herb of Asteraceae, 1m tall. The root is straight, the stem is branched, the leaf is regenerated, the center is petiole, spiral, elliptic lanceolate, pointed, 15 ~ 35cm long, a little hair on the surface, and the back is white, iron The edges are flat or spiny toothed. The flower is reddish purple, 3 ~ 4cm in diameter, and one head is attached at the end of stem or branch. Flowers bloom in July-October and fruits ripen in November. Young leaves are eaten as herbs and are known to be distributed in Korea.

The present invention relates to a manufacturing method of tofu containing gondre used as a medicinal herb, and more particularly, togond-containing tofu made by adding gondle raw powder during the manufacturing process of tofu to have flavor and function as a health food. It relates to a manufacturing method of.

In addition, the tofu manufacturing process according to the present invention further comprises the step of condensing soymilk and adding a separate coagulant during the process, by making a tofu from the raw material soybean concentrated in high concentration, chewy texture and taste The purpose of the present invention is to provide tofu which is excellent in quality, and which is not easily broken during cooking or distribution of finished tofu.

Tofu is not only delicious but also nutritious. It is a protein food containing a large amount of minerals such as amino acids, calcium and iron, which are absolutely necessary for metabolism and growth and development of the body. In particular, the soybeans used to make tofu are protein (42.01%), fat (18.5%), sugar (21.12%), moisture (6.63%), fiber (4.29%), ash (5.29%) and 419 cal per 100 grams. In the case of tofu made with soybeans, digestive absorption rate is higher than that shown in the table below than when beans are cooked by other means, so it is easy to see that tofu is beneficial to the human body.

Gondre herbs are wild herbs that grow wild at the altitude of 700m above Taebaek Mountain. They are light and nutritious, and there are more than 500 kinds of wild vegetables in Korea.

Gondre Herb is a pollution-free specialty product in Jeongseon and Pyeongchang areas. It has a soft taste and no fragrance.

Gondre herbs are not only rich in nutrients such as protein, calcium and vitamin A, but also when mixed with rice and cooked with gondre sauce, the taste is excellent and the food is well received.

Gondre is a traditional dish of Gangwon-do province that is soft and fragrant with herbs seasoned with boiling water.

Gondre is a wild vegetable growing in the highlands of Taebaek Mountain and is characterized by light taste, softness and unique aroma. Gondre, which has been eaten a lot since the ancient times, is harvested every May as a special product of Jeongseon and Pyeongchang, Gangwon-do. Gondre's young sprouts can be cooked in a variety of ways, such as poached, eaten with herbs, pickles, fried, or wrapped in raw sesame. Gondre has a lot of carbohydrates, protein, calcium, and vitamin A, which is good for preventing adult diseases. Also, the fresh juice of gondle leaves has a washing effect, and the roots are dried and good for neuralgia. In addition to hemostasis, anti-inflammatory, diuretic, geothermal, antipyretic, and sarcoma in oriental medicine, gondre is used as a medicine for women's diseases.

Choose gondles with soft leaves and wash them thoroughly. Open the lid in boiling water, simmer the gondles slightly, rinse with cold water, and squeeze the water thoroughly. Make seasoning sauce by mixing blue soy sauce, chopped green onion, chopped garlic, sesame oil and sesame salt. Prepare the gondles in the sauce.

The gondre herb is called Korean thistle and it is a wild vegetable only in Jeongseon and Pyeongchang.

Gondre is a healthy food that is well digested, rich in protein, calcium and vitamin A, and good for various adult diseases.

The gondre herb is known as Goryeo thistle, gondalby. It is a wild herb that grows in the altitude of 700m above Taebaek Mountain. It is light and rich in nutrition. There are more than 500 kinds of wild vegetables in Korea, but the gondre herb is a rare herb. Gondre Herb is a vulcanized food, and the Jeongseon and Pyeongchang areas, which are also featured in the Jeongseon Arirang house, are a pollution-free specialty.

Gondre has a soft taste and no fragrance. Gondre herbs are not only rich in nutrients such as protein, calcium and vitamin A, but also mixed with rice and cooked with gondre sauce. Gondres are used for medicinal purposes, such as bear odors, and in the private sector for gynecological diseases. Healing venous disease, hemostasis, anti-inflammatory, diuretic effect, diabetes and hypertension, improve blood circulation is said to be very good food for adult diseases.

In order to achieve the above technical means, the present invention, after removing the foreign matter by selecting the beans to wash clean, and then immersed in water for about 8 hours, the drying step of slowly drying from 40 ° C to 220 ° C after washing, the When the soy milk is separated into soy milk and bean curd through the pulverizing step of putting the dried soybeans into a pulverizer and pulverizing it into fine particles, filtering the pulverized soybeans into a mesh having a scale of 40 mesh or more, and filtration. After heating for 10 ~ 20 minutes at ° C, the inside is kept in a tank where the vacuum level of 670mmHg is maintained and the soymilk is concentrated to 12 ~ 18% by heating the temperature of the soymilk inside the tank to 40 ~ 70 ° C. In the step, the concentrated soymilk, potassium chloride, water, and neat mixture of boiled for 2 hours, and then boiled water 0.5-1% potassium chloride prepared by the method of ultraviolet sterilization coagulant Adding coagulation method comprising, a method for producing tofu as after a head subjected to the coagulation steps at 80 ° C molded for 5 minutes, characterized in that passes through the cooling step of forced cooling to 3 ° C ~ 5 ° C.

On the other hand, between the concentration step and the solidification step, after screening and washing the gondre, freeze-drying the washed gondre, the fine cutting step of cutting the dried gondre into powder of 500 mesh or less, minus 20 Rapid freezing in a freezer below ° C and storing in a freezer at minus 1 ° C, further comprising a stirring step of putting the frozen gondre in a grinder and put into a stirrer with 500 mesh soymilk for 15 to 30 seconds It is preferable to characterize.

Hereinafter will be described in detail a more preferred embodiment of the manufacturing method of tofu comprising a gondre according to the present invention.

Figure 1 is a block diagram showing the manufacturing process of tofu containing gondre according to the present invention, Figure 2 is a block diagram showing the manufacturing process of the gondre raw material used to manufacture tofu of the present invention.

As shown in the figure, the beans needed to make tofu are sorted and washed thoroughly, and then the beans are ground to a good state through a washing step (11) in which the beans are submerged in water for 8 hours, and then 40 ° C Slowly dried to 220 ° C. from the beans to drain the water (12), and put the drained beans in the grinder to grind into fine particles through the step (13) to grind. The pulverized soybean is subjected to a filtration step 14 to be separated into soy milk and sebum while being filtered through a mesh having a scale of 40 mesh or more. Put the soy milk made in this way in a cauldron and continue to stir while heating at 100 ° C for 10 to 20 minutes, soymilk concentration is about 9 to 10%, the soymilk is put in a storage tank and concentrated (15). The soymilk concentrate is heated by heating the soymilk at low temperature (40 ~ 70 ° C) while maintaining the vacuum inside the tank, which produces 12 ~ 18% of thick soymilk.

In general, when heating soymilk in a cauldron of atmospheric pressure at high temperature at 100 ° C to obtain a soymilk concentration of up to 9 ~ 10% concentrated soybeans, but according to the experiment of the present inventors put soymilk in a tank according to the present invention When the tank is concentrated under low temperature heating while keeping the inside of the tank continuously vacuumed, it boils at a temperature of 50-60 ° C at a soymilk concentration of 12% at a vacuum degree of 650-680 mmhg, and at a temperature of 70 ° C when the soymilk concentration reaches 18%. I could see it boiled.

Through such a step it is possible to obtain a highly concentrated soymilk, by using the highly concentrated soy milk to make tofu to excellent texture of chewing, with the durability of the tissue can provide a delicious and functional tofu.

Before adding the prepared coagulant to the concentrated soymilk, it is necessary to stir 31 the ground gondre powder with the soymilk. Hereinafter, the step of adding gondre powder will be described through more detailed examples.

Only the roots are separated from the collected gondre, and the selected gondry root is first washed with foreign matter through the washing step 21. The washed gondre raw material is subjected to a drying step 22 which is dried for 24 hours in a drier at 80 ° C., and the dried gondred raw material is cut to a thickness of 1 mm or less by a general cutter through a cutting step 23. This gondle raw material is rapidly frozen in a freezer at minus 20 ° C. and then stored in a freezer at minus 1 ° C. (24) to preserve the taste, aroma and nutrients of the gondre raw material. The frozen gondre is subjected to a process (25) in which it is placed in a grinder and crushed to a size of 10 to 50 mesh. Through this, Gondre crushed in powder state 0.1 ~ 1 parts by weight (%) is stirred (31) for 15 to 30 seconds with the concentrated soy milk to be mixed well.

This well stirred mixture of highly concentrated soymilk and gondre powder is subjected to a coagulation step 16, which is done by adding a coagulant that has undergone a certain process to the mixture. The coagulant used in the manufacturing method of tofu according to the present invention uses a product prepared by boiling it for 2 hours in a state where potassium chloride, water, and neat are mixed, filtering the residue, and performing ultraviolet sterilization process for only boiled water in agglomerated state. Through this, it is possible to overcome the problems of the conventional problems in handling and processing such as being easily broken during distribution or cooking, and the tofu being too hard when the coagulant is prepared and used. .

In such a solidification process, it is preferable to add 0.5 to 1% of potassium chloride, which has undergone the above-mentioned constant process, to 100% of soymilk which has been concentrated at low temperature after heating.

After solidification, the shape of the head is formed through the forming step 17. Molding conditions are carried out at 80 ° C. for 5 minutes. After molding is cooled through the cooling step 18, the cooling conditions are carried out for about 3 hours at 3 ~ 5 ° C. The cooled finished product can be marketed via packaging.

This study was conducted on 100 adult men and women who randomly selected gondour tofu to taste like the existing tofu and evaluated its effect. The results are shown in Table 1 below.

division Savory taste Light taste sweetness digestibility system Invention 28 28 16 12 84 (84%) Original Tofu 6 6 2 2 16 (16%) system 34 34 18 14 100 (100%)

Absorption Rate / Food tofu Boiled beans Soy flour soy milk Busy Solid content (%) 93.8 75.6 78.9 protein(%) 96.2  63.0 93.2 94.0 78.7 Fat (%) 97.4 96.9 95.1 84.3 Carbohydrate (%) 88.6 89.9 96.2 98.3 79.0

The general method of making tofu, a representative traditional food of Korea rich in nutrients, is to sift raw beans, soak them in water for 24 hours, crush them, boil them at 90 ~ 100 ° C for 10 ~ 30 minutes, and filter them with a centrifuge. This is by mixing and coagulating 0.01% coagulant in soy milk to remove the sebum, and then compressing and dehydrating.

However, the conventional tofu made by following the traditional method as it is made using only soybeans, so it has a peculiar taste peculiar to soybeans, and has a problem of ingesting only limited nutrients. In addition, in recent years, as the degree of culture advances and the level of consciousness improves and the food culture changes, the majority of consumers demand not only food quality and nutrition, but also function as a health food. Accordingly, foods with high nutritional value have been made by increasing nutrients from original foods such as selenium milk and green tea ice cream, or by adding nutritional ingredients that were not at all. In other words, each natural food has its own specific nutrition and taste, so it is appropriately cooked and selected to bring out the nutrients and good taste of the food, and other foods are lacking or lacking. Food is processed by adding it to food.

Another problem with tofu prepared by the conventional method is as follows. In general, in order to process foods containing moisture, such as tofu, it is concentrated by evaporating moisture while heating. At this time, when heated to a high temperature for a long time, raw materials are burned before moisture evaporates due to high heat, in particular, decomposition and deterioration. This soy milk can not be heated for a long time at a high temperature of 100 ° C so that the soy milk concentration of the soy milk could not be processed more than 10%. However, tofu made with soy milk with a concentration of about 10% is very soft and brittle, so that the texture of chewing is not good and the tofu cannot maintain the cube shape unless attention is paid to the handling of the finished tofu. There is a problem that can be stored or stored for a long time because it is easy to be broken tofu to lose the value of the product, and also deteriorated.

Therefore, the present invention was developed as a result of earnest research to overcome the above problems, to maintain the components of the soybeans originally contained by adding a certain amount of powdered gondre during the manufacturing process of tofu mainly soybeans, In addition, the first purpose is to provide a manufacturing method of tofu containing gondre that has a function as a health food that promotes metabolism and improves flavor, which is a characteristic of gondle raw material, and concentrates soymilk concentration high during the manufacturing process of tofu. To provide a method of manufacturing tofu that has excellent taste and quality while chewy tofu, and to provide a more durable method of manufacturing tofu for convenient handling and storage of cooking and distribution processes. There is a third purpose.

On the other hand, Gondre is effective in treating cold sweating or spontaneous sweating by controlling the pores of the skin and controlling the pores of the skin. In addition, Gondre tendons, bones, muscles, blood, etc., Na Na, postpartum disease, dysmenorrhea, deepening, good swelling, tightens the skin, stops the ischemia and pain caused by exhaustion of blood donations to stimulate new life. In particular, it is effective in polio of young children, and is also very effective in the physical consumption of various intractable diseases such as cancer.

As described above, according to the present invention, by adding powdered gondle raw material during the manufacturing process of tofu, the flavor and protein taste are much enhanced compared to conventional tofu, and the efficacy of gondred raw material used as a herbal medicine is improved. It is added to protect tendons, bones, muscles, qi and blood, and is good for Nag, antenatal postpartum disease, dysmenorrhea, and deepening. It is effective in providing functional tofu that is effective in treating.

In addition, tofu is prepared by using the concentrated soymilk concentrated by the thickening method according to the present invention, which provides tofu that is excellent in taste and quality, and enjoys a chewy chewy texture. Since a separate coagulant is added, the tofu during cooking or distribution is not easily broken, thereby providing a very convenient tofu treatment and management.

1 is a block diagram showing the manufacturing process of tofu containing gondre according to the present invention
Figure 2 is a block diagram showing the manufacturing process of gondre raw material used in the tofu production of the present invention

Therefore, in order to achieve the first object, in the method for preparing tofu through washing, drying, grinding, heating and concentration, solidification, molding and cooling process based on soybeans, To provide a tofu manufacturing method characterized in that it further comprises the step of adding a powdered gondre 0.1 ~ 1 (%) by weight to the concentrated soy milk and stirred together, to achieve the second object In order to provide a tofu manufacturing method characterized in that the soymilk made during the tofu manufacturing process is put in a vacuum tank to low temperature heating to concentrate the soymilk, and tofu using the concentrated soymilk concentrated in such a high concentration. In addition, in order to achieve the third object to provide a tofu manufacturing method that is easy to handle and manage without adding a coagulant during cooking or distribution to add to the coagulant before manufacturing tofu completed through a certain process, easy to handle and manage. .

Claims (1)

Selecting soybeans to remove foreign matters and then washed clean, and then immersed in water for about 8 hours;
A drying step of slowly drying from 40 ° C. to 220 ° C. after the washing;

A pulverizing step of putting the dried beans into a grinder and pulverizing them into fine particles;

Filtering the pulverized soybeans into a mesh having a scale of 40 mesh or more;

When the soy milk is separated into soy milk and sewage through the filtration step, the soy milk is heated at 100 ° C. for 10-20 minutes, and the inside is continuously placed in a tank where the vacuum degree of 670 mmHg is maintained. Concentrating the soymilk to about 12-18% soymilk by heating to a temperature of ° C .;

After screening and washing the gondres, drying the washed gondres at 80 ° C. for 24 hours;

Cutting step of cutting the dried gondre to a thickness of less than 1mm;

Fast-fried chopped Gondre in a freezer at minus 20 ° C. or lower and then stored in a freezer at minus 1 ° C .; Putting the frozen gondre into a grinder to grind to a size of 10 to 50 mesh;

0.1 to 1 part by weight of the ground Gondre (%) was added to the stirrer with the concentrated soymilk and stirred for 15 to 30 seconds;

A coagulation step of mixing potassium chloride, water and neat to the mixture of the concentrated concentrated soymilk and gondre powder to boil for 2 hours and then adding 0.5-1% of potassium chloride as a coagulant to the boiled water by ultraviolet sterilization;

After forming the tofu through the solidification step for 5 minutes at 80 ° C, manufacturing method of tofu comprising a cooling step of forcibly cooling to 3 ° C ~ 5 ° C

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