KR20110111879A

KR20110111879A - Five-colored bean curd, sanyacho enzyme production methods

Info

Publication number: KR20110111879A
Application number: KR1020100031185A
Authority: KR
Inventors: 박철환
Original assignee: 박철환
Priority date: 2010-04-06
Filing date: 2010-04-06
Publication date: 2011-10-12

Abstract

The present invention relates to a method for producing a whole tofu that does not filter the sebum by using the aged Yachochoen enzyme as a coagulant.

By using various kinds of wild vegetables that can be collected from our subsidiaries without fermentation by color and fermenting them individually,

The unique colors of Sanyacho ingredients are added to the tofu, bringing a variety of colors to give a visual impression, and different textures of the ingredients.

The manufacturing method of the whole tofu of the present invention not only can produce a nutritionally excellent tofu containing a large amount of nutrients such as fiber, lipids and minerals contained in soybeans.

In addition, tofu can be produced using warm soymilk, which does not include a cooling process, and thus the whole tofu can be produced with excellent overall sensory properties such as tofu, taste and aroma.

The whole tofu is harder than the existing tofu without filtering the bean curd relates to a manufacturing method of a five-colored tofu that can be used for cooking such as steaming, stew, roasting, mixing with various food ingredients.

Soybean Washing, Soaking, Grinding, Mixing, Heating, Concentration, Cooling, Wild Grass, Fermenting Wild Grass, Coagulation, Moxibustion

Description

Five-colored bean curd, sanyacho enzyme production methods

The present invention is a manufacturing method of a five-colored frontal tofu using a coarse acid vinegar enzyme (sanyacho fermented vinegar) soaked in accordance with the unique color of Sanyacho, and a variety of frontal tofu cooking to match the ingredients using the same It is about a manufacturing method.

Conventional tofu is generally made using tofu tofu.

In addition, the color of the tofu is white tofu,

The general tofu prepared by removing the sewage is easily broken and mixed with various ingredients, it is difficult to cook a lot of children have a problem that tend to avoid eating.

The present invention is characterized in that tofu is made by coagulating tofu with Sanyacho enzyme and preparing tofu without removing the bean curd, thereby preparing a whole tofu for a variety of dishes. It uses Sanyacho enzyme (sanyacho fermented vinegar) with different colors as a coagulant, and it does not filter the fat, so it is harder than the existing tofu. With this advantage relates to a five-colored tofu, characterized in that cooking with various food ingredients.

In the step of producing wild grass enzyme,

The process of washing various kinds of wild vegetables to remove moisture from the shade

Put Sanyacho and sugar in 1: 1, seal the entrance of the jar with a window or a cotton cloth, keep it in the shade, turn it over after 3 months, remove it after 1 month, and mature it for more than 1 year.

In the manufacturing of frontal tofu,

Process for washing soybeans as raw materials,

Process called water,

Selective grinding of soybeans according to beans and colors,

Process of making soymilk by mixing raw soy flour and wild vinegar powder with water and stirring for a certain time

Heating process to heat soymilk called twice in soaking stage

Concentration process to remove excess water

Cooling process to cool soymilk

Coagulation step of coagulation by adding coagulating enzymes into the soymilk cooled in the cooling step

It relates to a manufacturing method of the whole head tofu characterized by the steaming process of steaming soy milk.

The present invention is a nutritional superior to the use of wild vinegar enzyme (Sancho vinegar fermented vinegar) as a coagulant, nutrients such as fiber and minerals as it is to take advantage of the herbal function of various wild vinegar and color of tofu according to the color of the wild vinegar enzyme Not only do these make different tofu,

Depending on the color of the tofu, Sanyacho powder can be added to produce five different colors of tofu that are excellent in overall sensuality such as natural image, taste and aroma of Sanyacho combined with tofu.

The whole tofu of the present invention did not filter the sewage and is harder than the existing tofu using Sanyachoenase, which can be utilized for various steaming, steaming, roasting, and various food ingredients and cooking various tofu using the same.

Material Preparation: Soybeans

Various kinds of Sanyacho etc. are selectively provided according to color and season, and material selection is different),

The color flavours that match the corresponding color in the wild grass enzyme are;

Red orange color is strawberry, tomato juice, carrot juice,

The yellow color is pumpkin juice

Green color is the juice of green wild grass,

The purple phase is grape juice, perennial juice,

If it is light blue, close to blue, use blueberries and zinnia

First process (washing wild grass)

The first process of washing various types of wild vegetables to remove moisture from the shade

2nd process (production of wild grass enzyme)

Sterilize the jar with fire and dip it into 5 separate jars according to the color of the wild grass enzyme.

Sanyacho and sugar are added 1: 1, sealed the entrance of the jar with a window or a cotton cloth and stored in the shade. After 3 months, oxygen is supplied into the jar to reverse the fermentation enzyme so that it can be activated quickly. 2nd process after aging for more than 1 year

3rd process (bean washing)

A third step of washing the soybeans as raw materials 3-4 times,

Fourth step

The fourth process in which the washed beans are called water for 8 hours,

5th process

5th process of grinding soy bean into 100 mesh,

6th process (mixing process)

A sixth process of mixing the crushed raw soybean powder with water in a 1: 6 ratio for a certain time to make soy milk,

7th process (heating process)

First heating step of heating 5kg of pressure steam in soymilk mixed with water until the temperature of soymilk reaches 85 ℃

After the first heating step, the seventh step of the second heating step of heating steam at a pressure of 0.5 kg in soymilk at intervals of 10 seconds until the temperature of the soymilk reaches 110 ° C.

8th process (concentration process)

The eighth process of concentration to remove excess water

9th process (cooling process)

After the heating step, the boiled soybeans are placed in a mixing container, cooled to 85 ° C, and mixed with 2-5% by weight of Sanyachoenzyme.

10th process (solidification process)

10th step of producing cod by adding coagulated Sanyachoenzyme prepared as a coagulant to cooled soymilk

11th process (moxibustion process)

Eleventh step of steaming the soy milk

(Comparative Example 1)

In this process, the color of tofu is not clear due to coloration of tofu by the natural color of Sanyachoenzyme.

This is the use of frosted soybeans selectively, and depending on the color, the wild vinegar powder or juice is added in 5-10% or less according to the color saturation when boiling soymilk.

Material Preparation: Soybean (Daewon Bean), Seoryae (Black Bean)

Sanyachoenzyme uses enzymes with their own colors, which are aged in steps 1 and 2.

3rd process (bean washing)

A third process of washing soybeans and wild grasses as raw materials three to four times,

Fourth step

The fourth process in which the washed beans are called water for 8 hours,

5th process

A fifth step of grinding soybeans and wild grasses to less than 100 mesh for each material,

6th process (mixing process)

6th step of making soymilk by mixing the crushed raw soybean powder with water at a ratio of 1: 6, and mixed with a color of Sanyacho powder at a ratio of 10% or less for a predetermined time,

7th process (heating process)

8th process (concentration process)

The eighth process of concentration to remove excess water

9th process (cooling process)

After the heating step, boiled soybeans are placed in a mixing vessel, cooled to 85 ° C, and mixed with 2 to 5% by weight of Sanyachoenzyme.

10th process (solidification process)

The tenth step of producing soybean curd by adding coagulated wildweed enzyme prepared as a coagulant to chilled soymilk

11th process (moxibustion process)

Eleventh step of steaming the soy milk

(Comparative Example 2)

In the above process, the frontal tofu was prepared without removing the bean curd. (Comparative Example 2) In the process of removing excess water, the bean curd was removed.

The tofu thus prepared was 1.5 times harder than normal tofu,

This is judged to be due to the coagulation power of wild vinegar enzyme, but it is considered to be a further study.

1: manufacturing process diagram

Claims

In the method of manufacturing Sanyacho enzyme whole tofu,

Sanyacho and sugar are added 1: 1 in each jar prepared with five colors, sealed with a window or cotton cloth, and the jar entrance is sealed and stored in the shade. After 3 months, it is turned over. Aging process

Coagulation process in which soybean powder (100 mesh) and water are mixed at a ratio of 1: 6, and various kinds of wild vegetable powder are added to 5% by weight or less, and the wild soybean enzyme is added to the heated soymilk as a coagulant and coagulated to produce whole bean curd.

Manufacturing method of whole tofu including moxibustion process to moisten soy milk

Sanyachoenzyme is used as a coagulant for the preparation of whole tofu, and the production method of the five-colored tofuya tofu five-headed tofu according to the color of the aged Sanyachoenzyme with each natural color