KR20110064499A - Manufacturing method for bean curd with grainsorghum - Google Patents

Abstract

PURPOSE: A producing method of highly functional tofu containing sorghum bicolor is provided to offer the chewy texture to the tofu by inserting sunflower seed oil with a coagulating agent. CONSTITUTION: A producing method of highly functional tofu containing sorghum bicolor comprises the following steps: preparing 1~2kg of sorghum bicolor, and washing the sorghum bicolor with fresh water; soaking the sorghum bicolor in the fresh water for 20~24hours in a soaking tank, after supplying condensed oxygen to the soaking tank; crushing the sorghum bicolor using a grinder, after removing the fresh water from the soaking tank; selecting 50kg of soybean, and washing with the fresh water(S4); soaking and grinding the soybean to obtain soymilk, and inserting the fresh water for diluting(S5,S6,S7); steaming the soymilk using a steam heater at 105deg C for 20~50minutes after filtering the soymilk(S8,S9); secondly filtering the heated soymilk(S10); cooling the soymilk without bean-curd dregs(S11); inserting a coagulating agent, sunflower seed oil, and the ground sorghum bicolor into the soymilk, and coagulating(S12,S13); molding the coagulated tofu(S14); and sterilizing the tofu at 80deg C(S15).

Description

MANUFACTURING METHOD FOR BEAN CURD WITH GRAINSORGHUM}

The present invention relates to a high-functional tofu manufacturing method containing sorghum, more specifically through the production process differentiated from the conventional tofu manufacturing process by powdering sorghum having abundant nutrients and antimutation and antioxidant action, anticancer activity Bamboo salt is added instead of sea salt of sun-dried salt, and the sorghum powder is added to the soy milk together with the bamboo salt and stirred to add sorghum's antioxidant function and bamboo salt's antioxidant function to effectively increase the shelf life, After preparing a high concentration of soy milk, when the coagulant is added to the high concentration of soy milk, sunflower seed oil is added together to produce a high-functional tofu containing sorghum so as to have a chewy chew when the tofu solidifies.

As is well known, soybeans contain about 25% carbohydrates, about 18% fat, and about 42% protein, especially proteins that contain essential amino acids such as lysine, tryptophan, and isoleucine, with globulin and albumin predominantly Doing.

Tofu, one of the representative soybean products, is made through the following manufacturing process: First, soybean beans are selected and washed, and then immersed for about 8 hours (10-15 hours in winter), and then called soy beans. Grind and filter using LS 300 antifoam.

Next, the filtrate is put in a vacuum cooker and boiled at about 95 ° C. for 4 to 5 minutes, and then the soy milk (soybean juice + tap water) is transferred to a reserve tank again to receive a certain amount of soy milk through a breath, and a coagulant is added for about 15 to 20 minutes. The tofu coagulating solution (pure tofu) is poured into a mold and left in a solidified state, and pressed for about 10 to 15 minutes to produce a white, rough tofu product.

Since tofu is used as a main ingredient, soybeans are widely used in various dishes because humans consume tofu when they consume tofu.

However, such tofu has a problem that it cannot be distributed for a long time because the distribution period is not long. In particular, the tofu is easily deteriorated, so when the tofu is put in the refrigerator and used for cooking, it is very common.

In addition, in the case of tofu, soy milk is steamed and then coagulated through a coagulant, so that the tofu made by steaming when chewed easily tends to fall down, and thus there is a problem in that the chewing feeling is not excellent. In other words, tofu is easily crushed, and there is a problem in that there is no chewy feeling.

In addition, since the conventional tofu is fixed in almost white or beige color, it did not give a special favor to children, and there was a problem that the children turned away the tofu with excellent nutrients.

In addition, the conventional tofu is nutritionally close to the food, but most of the dietary fiber in the process of filtering the busy papers had the disadvantage of filtering.

On the other hand, "sorghum", one of the grains, is a very good grain for supplying dietary fiber and carbohydrates, three major nutrients, and sorghum has excellent antimutagenic effect, so the extract of sorghum is carcinogenic. Because of its inhibitory effect, cancer can be prevented, and tannins and phenolic components have anti-mutation and anti-oxidation and anti-cancer effects, which may increase the shelf life to some extent.

In addition, sorghum has body temperature, gastrointestinal protection and digestive action, promotes metabolism to detoxify, detoxify poisoning or drug addiction, improves coughing and relieves and improves appetite. In addition, sorghum contains more than 10% of the protein needed for skin, promotes brain development, and can significantly reduce cholesterol, so it is a commonly known agricultural product that has a dietary effect.

Attempts have been made to improve the quality and taste of tofu by applying it to the tofu that is consumed by humans daily, but it has been suggested that foods such as sorghum rice cakes, sorghum dumplings, and sorghum pancake are currently common. It is very limited.

In particular, tofu foods have tofu made by mixing sorghum with other grains. However, these tofus also do not improve color and chewy, so their sales effects are very limited. There was a problem of limited improvement.

In addition, as the industry develops rapidly these days, especially those living in large cities, physical and mental stress can be caused by the pollution of automobile smoke, smoking, dust, yellow dust, etc., or by the complicated and heavy work that continues every day. have.

These stresses are a cause of various adult diseases, and modern people are inclined to prefer healthy foods such as well-being foods that can eat balanced nutrition in their daily lives and are effective in preventing and treating adult diseases.

The present invention has been made in view of the above-described state of the art, and powdered sorghum having abundant nutrients, antimutation, antioxidant and anticancer activity, and made the salt of natural salts through a manufacturing process differentiated from the conventional tofu manufacturing process. Instead, add bamboo salt, and add the sorghum powder to soy milk with agitation, and add the antioxidant function of sorghum and the antioxidant function of bamboo salt to increase the shelf life effectively, and have a high concentration of soy milk. After the preparation, when the coagulant is added to the high concentration of soy milk, sunflower seed oil is added together to provide a high-functional tofu manufacturing method containing sorghum so as to have a chewy feeling during coagulation of tofu.

In order to achieve the above object, according to a preferred embodiment of the present invention, after selecting 1 ~ 2kg of red sorghum, sorghum sorting / washing step (S1) to clean the selected red sorghum using bottled water;

1 to 2 kg of the sorted / washed red sorghum is put into a tank and soaked in bottled water for 20 to 24 hours twice the weight of sorghum, and the concentrated oxygen is supplied to the soaked tank until the complete soaking of the red sorghum to maintain freshness. Sorghum soaking step (S2);

Preparing the sorghum powder through the sorghum grinding step (S3), which extracts the bottled water in the simmering tank after the sorghum and puts it into the crusher and injects the bottled water to crush;

After screening soybean beans 50kg, the sorting / washing step (S4) to clean the selected soybeans with bottled water; 50 kg of the sorted / washed soybeans were put in a soaking tank, soaked for 10 to 12 hours in bottled water 2-3 times the weight of soybeans, and the soy beans stored in the soaking tank were stored in a tank until complete soaking. Bean soaking step (S5) to maintain the freshness by supplying concentrated oxygen; After the soybean beans finished the soaking process, the soybean beans grinding step (S6) to remove the water in the tank naturally through the screen equipped with a filter and at the same time to remove some of the water by adding to the mill, while injecting the bottled water again; A mixing / diluting step (S7) of injecting bottled water into the high concentration soymilk prepared through the grinding and mixing / diluting it again; A primary filtration step (S8) through which the mixed / diluted soy milk is passed through a high-speed screw filter employing a 100-300 mesh filter network to separate the busy and soy milk as well as insoluble micromaterials so as not to remain; A heating step (S9) of heating the first filtered soymilk at 105 ° C. for 20 to 50 minutes through a steam cooker as a heating device; A second filtration step (S10) of transferring the soymilk passed through the heating step back to a low-speed screw filter employing a 100 to 300mesh filter network to completely separate the remaining sewage; A cooling step (S11) of cooling the soymilk from which 98% or more of the sebum is removed through the cooling device through the second filtration step (S8); When the bamboo salt is added to the soy milk through the cooling step (S9) to hit the brine, 1 to 2 kg of red sorghum powder prepared through the above preparation process as a subsidiary material and sunflower seed oil added to the soy milk to increase the chewing feeling with additives. Substance input / stirring step (S12) to; A coagulation step (S13) of adding a coagulant to the soymilk in which the red sorghum powder and sunflower seed oil are evenly mixed together, and gradually heating the coagulant; A molding step (S14) of forming the solid tofu in a solid state; Sterilization / sterilization step (S15) for sterilizing / sterilizing the molded tofu through ultraviolet rays at 80 ° C. for 5-30 sec; Cutting / packaging / shipping step (S16) of cutting the sterilized sterilized tofu through a cutting device, and then placing the sealed sterilized tofu through a packaging device and sealingly packing the package. It provides a high-functional tofu manufacturing method containing sorghum, characterized in that made.

Preferably, the soybean soaking step (S5) provides a high-functional tofu manufacturing method containing sorghum, characterized in that called for 10 hours in the summer, called 12 hours in the winter.

Preferably, the sunflower seed oil introduced in the subsidiary material input / stirring step (S12) provides a high-functional tofu production method containing sorghum, characterized in that 1 ~ 2% of the total weight.

Preferably, the grinding device in the sorghum grinding step (S3) provides a high-functional tofu production method containing sorghum, characterized in that the grinding machine having a pressure of 50 ~ 100 bar is used.

The method of manufacturing high functional tofu containing sorghum according to the present invention is very good for supplying dietary fiber and carbohydrates which are three nutrients, for example, the pharmacological effect of red sorghum generally known while maintaining the nutritional effect of existing soybean curd. It is grain and has very good antimutagenic effect, so it has excellent anticancer effect, inhibits carcinogenesis, tannin and phenolic ingredient has antimutagenic and antioxidative action, anticancer action, keeps body temperature and protects gastrointestinal tract and promotes digestion. Pharmacology, which promotes metabolism to detoxify, detoxify poisoning or drug addiction, improves coughing and relieves, improves appetite, promotes brain development, and significantly reduces cholesterol. It can be expected to be effective, and it can effectively increase the shelf life through sorghum and bamboo salt. By significantly improving the sense there is an effect that it is possible to contribute to improvement of dietary.

EMBODIMENT OF THE INVENTION Hereinafter, this invention is demonstrated in detail with reference to drawings.

High-functional tofu manufacturing method containing sorghum according to an embodiment of the present invention is a natural salt through a manufacturing process differentiated from the conventional tofu manufacturing process by powdering sorghum having abundant nutrients and antimutagenic and antioxidant action, anticancer activity Bamboo salt is added in place of the brine, and the sorghum powder is added to the soy milk together with the bamboo salt and stirred to add sorghum's antioxidant function and bamboo salt's antioxidant function to effectively increase the shelf life while having a unique color of sorghum. After preparing a high concentration of soy milk, when the coagulant is added to the high concentration of soy milk, sunflower seed oil is added together to have a chewy feeling when the tofu solidifies.

1 is a process chart showing a subsidiary material preparation process of a high functional tofu manufacturing process including sorghum according to an embodiment of the present invention, Figure 2 is a high functional tofu manufacturing process containing sorghum according to an embodiment of the present invention It is a process chart showing.

[Example]

First, the high-functional tofu manufacturing process containing sorghum according to an embodiment of the present invention and the pre-treatment process; The post-treatment process is classified as a post-treatment process, which is a process for preparing red sorghum powder, and the post-treatment process is a process for preparing high functional tofu containing sorghum using red sorghum powder.

Looking at the pre-treatment process, first screening red sorghum 1 ~ 2kg, and then sorghum screening / washing step (S1) to clean the selected red sorghum using bottled water;

1 to 2 kg of the sorted / washed red sorghum is put into a tank and immersed in bottled water for 20 to 24 hours twice the weight of sorghum, and the concentrated oxygen is supplied to the soaked tank until the complete soaking of the red sorghum to maintain freshness. Sorghum soaking step (S2);

The sorghum powder is prepared through the sorghum crushing step (S3), which extracts the bottled water in the simmering tank after the sorghum soaking and simultaneously injects the bottled water into the crusher.

After-treatment process, the screening / washing step (S4) for screening soybean beans 50kg, washing the selected soybeans with bottled water;

50 kg of the sorted / washed soybeans were put in a soaking tank, soaked for 10 to 12 hours in bottled water 2-3 times the weight of soybeans, and the soy beans stored in the soaking tank were stored in a tank until complete soaking. Bean soybeans step (S5) for maintaining the freshness by supplying concentrated oxygen;

After the soybean beans finished the soaking process, the soybean beans grinding step (S6) to remove the water in the tank naturally through the screen equipped with a filter and at the same time to remove some of the water by adding to the mill, while injecting the bottled water again;

A mixing / diluting step (S7) of injecting bottled water into the high concentration soymilk prepared through the grinding and mixing / diluting it again;

A primary filtration step (S8) through which the mixed / diluted soy milk is passed through a high-speed screw filter employing a 100-300 mesh filter network to separate the busy and soy milk as well as insoluble micromaterials so as not to remain;

A heating step (S9) of heating the first filtered soymilk at 105 ° C. for 20 to 50 minutes through a steam cooker as a heating device;

A second filtration step (S10) of transferring the soymilk passed through the heating step back to a low-speed screw filter employing a 100 to 300mesh filter network to completely separate the remaining sewage;

A cooling step (S11) of cooling the soymilk from which 98% or more of the sebum is removed through the cooling device through the second filtration step (S8);

When the bamboo salt is added to the soy milk after the cooling step (S9) to hit the brine, the red sorghum powder prepared through the preparation process as a subsidiary material 1 ~ 2 ㎏ and sunflower seed oil to increase the chewing feeling with an additive to the stirring and stirring Substance input / stirring step (S12) and;

A coagulation step (S13) of adding a coagulant to the soymilk in which the red sorghum powder and sunflower seed oil are evenly mixed together, and gradually heating the coagulant;

A molding step (S14) of forming the solid tofu part in a solid state in a natural state rather than a pressing method;

Sterilization / sterilization step (S15) for sterilizing / sterilizing the molded tofu through ultraviolet rays at 80 ° C. for 5-30 sec;

Cutting / packaging / shipping step (S16) of cutting the sterilized sterilized tofu through a cutting device, and then placing the sealed sterilized tofu through a packaging device and sealingly packing the same. It is included.

Since sorghum, which is a supplementary material in the present invention, uses almost imports in recent years, such imported sorghum is shipped in bulk to ships and arrives at the ship, and is packed on the sack at the same time as the unloading operation. In other cases, the mixing of other grains and foreign substances can occur. So that the soil is attached to or mixed in it, so the situation of sorghum is found and screened with a sieve or a sorter when the contaminants are found.

In addition, since the soil cannot be sufficiently removed without repeated washing several times, it is preferable to wash and wash the surface of sorghum by brushing before washing. It is mixed, and if it enters during tofu production, it will cause tofu decay. Therefore, sufficient washing is required, and when washing, clean with fresh water.

In addition, the red sorghum is immersed in water for a certain time, so called sorghum is to facilitate the grinding, but the time to immerse in the water should vary depending on the temperature, but it is most preferable to immerse about 20 to 24 hours Do.

In addition, red sorghum prepares 1 to 2 kg, and the amount of water, for example, bottled water, is preferably twice as large as the weight of the prepared sorghum.

The grinding of red sorghum is performed while grinding the raw water, in order to prevent heat generation in the grinding and to elute the components dissolved by the bottled water.

The grinding device used for the grinding of red sorghum is preferably a grinding machine having a pressure of 50 ~ 100 bar.

After the preparation of the red sorghum powder is completed, the post-treatment process is performed. Soybean beans, which are the main ingredients of the present invention, are also almost imported, so these imported soybeans are shipped in ships in bulk and arrived at the ships, and packed at the same time as unloading operations. Mixed with other grains and foreign matter may occur. Soil is attached or especially broken soybeans are often mixed with soil. Prepare enough soybeans to prepare 50kg of soy beans.

In addition, since the soil cannot be sufficiently removed without washing the surface several times, it is preferable to wash the surface of the soybeans by brushing and washing before washing. It is mixed and requires sufficient cleaning as it will cause tofu rot if it enters during tofu production.

In addition, soaking soy beans in water for a certain period of time soaks the beans to make grinding easier, but the time of soaking in water should be different depending on the temperature. Absorption is delayed, so it is most preferable to immerse 10 hours in summer and 12 hours in winter.

In this case, when soybeans are soaked in water for a long time, preparations for germination are started, and changes such as soybean material are decomposed.

And the amount of water such as bottled water is preferably 2.5 times by weight of soybean.

After the soybean beans have been soaked, the soybean beans are naturally drawn out from the tank through a screen equipped with a filter, and at the same time, a part of the soybean is removed to remove some of the water, and then the bottled water is crushed. In the grinding device is preferably used a grinding machine having a pressure of 100 ~ 500 bar.

The high concentration soymilk produced through the grinding is again mixed / diluted by injecting bottled water, and the mixed / diluted soymilk is passed through a high-speed screw-type filter employing a 100-300 mesh filter network to separate the busy and soymilk. Primary filtration is performed to ensure that no insoluble fines remain.

The first filtered soy milk is heated to 105 ° C. through a steam cooker as a heating device for 20 to 50 minutes, and the soy milk passed through the heating step is transferred back to a low-speed screw type filter employing a 100 to 300 mesh filter network, thereby remaining. Secondary filtration to separate completely.

When the soy milk from which 98% or more of the sebum is removed through the secondary filtration step (S8) is cooled through a cooling device, and when bamboo salt is added to the soy milk that has passed through the cooling step (S9) to strike the water, the preparation process as a subsidiary material. 1 to 2 ㎏ of red sorghum powder prepared through through and added sunflower seed oil to soy milk to enhance the chewing feeling.

At this time, bamboo salt is more antioxidant than general sun salt, and can increase the shelf life of tofu, and in the case of sunflower seed oil added as a subsidiary material, tofu has a chewy feeling of chewy feeling, such as rice cake. Therefore, it is good for children to eat the tofu of the present invention.

Preferably, the sunflower seed oil added in the subsidiary material input / stirring step (S12) is preferably 1 to 2% of the total weight.

A coagulant is added to the soymilk mixed with the red sorghum powder and sunflower seed oil evenly and coagulated by heating gradually. At this time, when the coagulant is added to the soymilk to coagulate the protein with fat, the soymilk and the coagulant are sufficiently uniformly mixed.

The coagulant is any one of a natural coagulant, calcium sulfate, magnesium chloride, calcium chloride, the amount of the coagulant is preferably 1000 to 1500g in soy milk obtained from 50kg soybean.

In addition, it is preferable to make the soft tofu in the solidified state to be molded in the natural state, not the mold.

And, sterilization / disinfection step (S15) for sterilizing / disinfection of the molded tofu through UV at 80 ℃ 5-30 sec; High-functional tofu containing sorghum in accordance with an embodiment of the present invention through the cutting / packaging / shipping step (S16) of cutting the sterilized sterilized tofu through a cutting device, and then put it in a container through a packaging device for sealing packaging. Can be prepared.

In general, a well-known nutritional analysis table of sorghum is shown in the following table.

<Table>

calorie
(㎉) Protein (g) Lipid (g) Carbohydrate (g) Crude fiber (g) Ash (g) Calcium (mg) Phosphorus (mg) Iron (mg) Sodium (mg) Potassium (mg) Phosphorus (mg) 333.0 10.5 3.1 73.9 2.60 1.2 10.0 191.0 2.10 4.0 524.0 0.66

On the other hand, the pharmacological effect of red sorghum in the bar as described above is generally known and obvious matters, and the clinical results supporting the above pharmacological effect, etc. have not been specified.

High functional tofu containing sorghum according to the embodiment of the present invention prepared through this through the polyphenolic compound tannin and antioxidant function and bamboo salt of sorghum itself, the shelf life is dramatically increased, red color by using red sorghum By tofu of the appearance of the appearance is beautiful, and the red color will further enhance the texture. In addition, sunflower seed oil is included, so children can feel the chewy feeling, so children can like tofu.

On the other hand, the high-functional tofu manufacturing method including sorghum according to an embodiment of the present invention is not limited to the above embodiments, but various modifications can be made within the scope without departing from the technical gist.

1 is a process chart showing a subsidiary material preparation process of a high functional tofu manufacturing process including sorghum according to an embodiment of the present invention,

Figure 2 is a process diagram showing a high-functional tofu manufacturing process containing sorghum in accordance with an embodiment of the present invention.

Claims (3)

After the selection of 1 ~ 2kg red sorghum, sorghum sorting / washing step (S1) to clean the selected red sorghum using bottled water; 1 to 2 kg of the sorted / washed red sorghum is put into a soaked tank for 20 to 24 hours immersion in bottled water twice the weight of sorghum, and the oxygen is supplied to the soaked tank until the complete soaking of the red sorghum to maintain freshness. Soybean soaking step (S2) and; Preparing the sorghum powder through the sorghum grinding step (S3), which extracts the bottled water in the simmering tank after the sorghum and puts it into the crusher and injects the bottled water to crush; After screening soybean beans 50kg, the sorting / washing step (S4) to clean the selected soybeans with bottled water; 50 kg of the sorted / washed soybeans were put in a soaking tank, soaked for 10 to 12 hours in bottled water 2-3 times the weight of soybeans, and the soy beans stored in the soaking tank were stored in a tank until complete soaking. Bean soaking step (S5) to maintain the freshness by supplying concentrated oxygen; After the soybean beans finished the soaking process, the soybean beans grinding step (S6) to remove the water in the tank naturally through the screen equipped with a filter and at the same time to remove some of the water by adding to the mill, while injecting the bottled water again; A mixing / diluting step (S7) of injecting bottled water into the high concentration soymilk prepared through the grinding and mixing / diluting it again; A primary filtration step (S8) through which the mixed / diluted soy milk is passed through a high-speed screw filter employing a 100-300 mesh filter network to separate the busy and soy milk as well as insoluble micromaterials so as not to remain; A heating step (S9) of heating the first filtered soymilk at 105 ° C. for 20 to 50 minutes through a steam cooker as a heating device; A second filtration step (S10) of transferring the soymilk passed through the heating step back to a low-speed screw filter employing a 100 to 300mesh filter network to completely separate the remaining sewage; A cooling step (S11) of cooling the soymilk from which 98% or more of the sebum is removed through the cooling device through the second filtration step (S8); When the bamboo salt is added to the soy milk after the cooling step (S9) to hit the brine, the red sorghum powder prepared through the preparation process as a subsidiary material 1 ~ 2 ㎏ and sunflower seed oil to increase the chewing feeling with an additive to the stirring and stirring Substance input / stirring step (S12) and; A coagulation step (S13) of adding a coagulant to the soymilk in which the red sorghum powder and sunflower seed oil are evenly mixed together, and gradually heating the coagulant; A molding step (S14) of forming the solid tofu in a solid state; Sterilization / sterilization step (S15) for sterilizing / sterilizing the molded tofu through ultraviolet rays at 80 ° C. for 5-30 sec; Cutting / packaging / shipping step (S16) of cutting the sterilized sterilized tofu through a cutting device, and then placing the sealed sterilized tofu through a packaging device and sealingly packing the package. High functional tofu production method comprising sorghum, characterized in that made. The method of claim 1, wherein the soybean soaking step (S5) is called for 10 hours in the summer, 12 hours in the winter season. The method of claim 1, wherein the sunflower seed oil introduced in the subsidiary material input / stirring step (S12) is 1 to 2% of the total weight.

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