KR20120044546A - Rice-containing bean curd and method for producing the same - Google Patents

Abstract

PURPOSE: Bean curd containing rice, and a producing method thereof are provided to mix soybean and rice in an optimum ratio for offering nutrients of both soybean and rice to eaters. CONSTITUTION: A producing method of bean curd containing rice comprises the following steps: soaking washed soybean in water for 8-12 hours, and grinding the soybean to the average granularity of 600-800 meshes(S10, S20); filtering the ground soybean to obtain soymilk and bean-curd dregs(S30); mixing the soymilk with rice powder having the average granularity of 900-1,100 meshes, and filtering the mixture to remove the bean-curd dregs(S40, S50); heating the mixture at 100-110 deg C, and adding a mixture of magnesium chloride, calcium chloride, and bay salt as a coagulating agent for solidifying(S60, S70); and grinding the solidified mixture, and compressing for molding the ground product(S80, S90).

Description

Rice-containing tofu manufacturing method and rice-containing tofu produced thereby {Rice-Containing Bean Curd And Method for Producing the Same}

The present invention relates to a method for manufacturing rice-containing tofu (hereinafter, also referred to simply as "rice tofu"), and more specifically, to provide consumers with the nutrients of soybean and rice by adding rice in the process of preparing tofu using soybeans. In addition, the present invention relates to a manufacturing method of rice tofu, which adds a savory taste and aroma of rice and improves texture such as stickiness, and rice tofu produced thereby.

Soybean has been cultivated for 5,000 years since its origin, and it is estimated to have been cultivated for about 1,500 years in Korea. Soybean (大豆) refers to only soybeans, that is, white beans to make tofu, tofu, bean sprouts, and also in the nutritional components there are many differences from kidney beans, peas, peanuts. Soybeans are important as a source of vegetable protein and oils and fats.

Soy protein has a similar amino acid composition to animal protein and is particularly high in lysine, so soybeans are recommended as a good source of protein in areas where grain-based diets lack lysine. In particular, in countries where animal protein intake is low, such as Korea, soybeans are widely used as a protein source to replace animal protein, and tofu is a representative food made by processing soybeans.

In addition to tofu, foods prepared using beans such as soybean meal and soybean jam, such as fermented foods such as soy sauce and soybean paste, soybean oil, and extracted foods such as soy milk, have been manufactured and eaten for a long time.

Soybeans are now becoming a disease-prevention food beyond just nutritious health foods. Soybean has been proven to be closely related to its bioactive function as it has excellent preventive effects against cancer, heart disease, osteoporosis and kidney disease. Nutrients in soybeans include lecithin, isoflavones, dietary fiber, oligosaccharides, and vitamin E. Lecithin is effective in reducing saponin vascular cholesterol, stimulating brain activity, preventing dementia, and preventing arteriosclerosis. Isoflavones, which are uniquely contained in soybeans, prevent anti-cancer effects and prevent chronic diseases such as osteoporosis, kidney failure, and kidney disease. It has an excellent effect on the dietary fiber, strengthening the large intestine and has an excellent effect on constipation. Oligosaccharides help the activity of bifidus bacteria to inhibit obesity, vitamin E has the effect of scavenging free radicals and preventing blemishes. In addition to these nutrients, there are soy protein breakdown peptides, trypsin inhibitors, phytic acid, inositol hexakisphosphate, and saponins.

Recently, many efforts have been made to diversify the flavor and aroma of tofu. For example, in addition to soybeans, various ingredients and additives have been added to expand consumer's choice and processed tofu to suit the tastes of consumers. These additives in tofu include white rice, brown rice, black rice, barley, sorghum, grains such as millet, vegetables and fruits such as carrots, peppers, bokbunja, teas such as green tea, seaweeds such as seaweed, seaweed, chitosan, and DHA. Etc. However, when tofu is prepared by adding additives, it may cause a feeling of rejection to consumers due to the unique smell and color of the additives, and it may be difficult to manufacture, such as making coagulation and molding difficult during tofu production. There is a case of deterioration or corruption.

On the other hand, there have been efforts to prepare whole tofu using all the ingredients of soybeans without removing the by-products such as by-products and waste products. The whole tofu is made by coagulating soybean powder without mixing with water. Soybean contains insoluble fiber and protein as its main ingredient, and pure water contains low-molecular protein, oligosaccharide and functional substance. Can prevent the loss. In other words, the frontal tofu is environmentally friendly by reducing the generation of industrial waste and water during the manufacturing process, and has a higher yield than the wet manufacturing method, and improves the yield of tofu by using the whole soybean powder. It is a tofu product that is much more beneficial in many ways than regular tofu because all the ingredients are available through tofu.

In addition, the whole tofu is much higher in nutrients than regular tofu, and the general tofu contains a small amount of dietary fiber 4.95g in the frontal tofu (300g). Dietary fiber is known to help digestion as well as colon activity to prevent constipation and colorectal cancer.

Accordingly, the present inventors have added a separate degassing and filtration process to remove soybean odor and have prepared a patented tofu with excellent texture and have applied for a patent (Korean Patent Publication No. 10-0787490).

In recent years, with the growing public's interest in health foods that can prevent adult diseases and obesity, and the desire to consume various nutrients, the development of tofu that is easy to process, has excellent taste and aroma, and improved texture Necessity is emerging.

An object of the present invention for solving the problem of conventional processed tofu is to mix the soybean and rice in the optimum ratio (6: 4-8: 2) to coagulate the carbohydrate and the protein of the rice at the same time so that Not only can provide nutritional ingredients, but also adds the savory taste and aroma of rice and provides a manufacturing method of rice tofu that improves the texture such as sticky.

Another object of the present invention to provide a rice tofu prepared by the rice tofu production method.

Rice tofu production method of the present invention for achieving the above object is the step of washing the soybeans in water, the step of pulverizing soybeans, the soy milk and the step of separating the soy milk and soybeans, the soy milk separated by filtering Mixing with the rice powder, filtering the soymilk / rice mixture to remove the soybean, heating the soymilk / rice mixture from which the soybean is removed, and coagulating by adding a coagulant to the heated soymilk / rice mixture. , Crushing the coagulum of the soy milk / rice mixed solution, and pressing and molding the soy milk / rice crushed product.

According to one embodiment of the invention, the soybeans are called for 8-12 hours and are characterized by grinding to an average particle size of 600-800 mesh.

According to one embodiment of the invention, the average particle size of the rice powder is characterized in that 900-1,100 mesh.

According to one embodiment of the present invention, the mixing weight ratio of the beans and rice is characterized in that the range of 6: 4-8: 2.

According to one embodiment of the invention, the soymilk / rice mixture is heated to 100-110 ° C.

According to one embodiment of the present invention, a mixture of magnesium chloride, calcium chloride and sun salt is used as the coagulant.

Rice tofu of the present invention for achieving the above object is characterized in that it is produced by the rice tofu production method.

According to the method for preparing rice tofu of the present invention, during the manufacturing process of the tofu, rice powder is added by mixing or pre-crushed rice powder may be mixed with soybean at an optimum ratio to coagulate soy protein and rice carbohydrate at the same time.

Therefore, the rice tofu of the present invention, as well as the effect of promoting the health of consumers by the nutritional components of soybean and rice has the effect of adding the taste and flavor of the rice.

Rice tofu of the present invention contains the nutrients of rice that is not contained in the general tofu, nutritionally different from the existing tofu and is very useful as a staple food as well as health food, it has a stickiness compared to the general tofu that is weak hardness and Likewise, it is soft and elastic, so it can improve the texture of chewing.

In addition, the rice tofu of the present invention is suitable for tofu specialty dishes and is valuable as a healthy well-being food utilizing the original taste of tofu as it is.

1 is a process flow diagram illustrating a method for manufacturing rice tofu according to an embodiment of the present invention.

Rice tofu production method of the present invention is characterized in that the soymilk obtained by pulverizing and filtering the soybeans soaked and mixed with rice powder in an optimal weight ratio, to provide rice tofu through heating, coagulation, crushing, compression molding step.

1 is a process flow diagram illustrating a method for manufacturing rice tofu according to an embodiment of the present invention. Rice tofu production method of the present invention after washing the selected soybeans called step in water (S10), the step of crushing soybeans (S20), the step of separating the soy milk and soybeans by filtering soybean powder (S30), Mixing the separated soy milk with rice powder (S40), filtering the soy milk / rice mixture solution to remove the soybeans (S50), heating the soymilk / rice mixture with the soybeans removed (S60), and heating And a step of coagulating by adding a coagulant to the prepared soy milk / rice mixture (S70), crushing the coagulum of the soy milk / rice mixture (S80), and pressing and molding the soy milk / rice crushed product (S90). .

Hereinafter, with reference to Figure 1 will be described in detail step by step the manufacturing method of rice tofu of the present invention.

Soybean Soak Stage ( S10 )

First, to improve the flavor of the final rice tofu and to prevent deterioration, to remove the scratches, spoiled or rotten beans, only the beans in good condition are selected and washed several times. The washed beans are then called for 8-12 hours in water. This soak is to ensure that the soymilk is well extracted in the subsequent grinding step. If the time called water is less than 8 hours, the grinding is not satisfactory in the subsequent grinding step, so the yield of soymilk is reduced, and if it exceeds 12 hours, the nutrients of soybeans such as protein are eluted in water and the fiber is excessively blown to prevent the sieve Soy milk will escape to the busy. The mixing ratio of soybean and water is not particularly limited, but it is preferable to adjust the weight ratio of 1: 4-7 because the volume of soybean is increased by two times or more by soaking. In addition, the type of water used is not particularly limited, and it is preferable to use water which can be drunk, such as tap water or bottled water, and to use low temperature water in order to prevent destruction of soy protein. In addition, the temperature of the water for soybean soybean is different day by day and season, so it should maintain the proper temperature.

Grinding step ( S20 )

In this step, the soaked soybean is pulverized using an appropriate grinding means to obtain soy powder liquid. It is preferable to grind the average particle size of the beans to 600-1,000 mesh using the air flow grinder as the grinding means. If the average particle size of the bean is larger than 1,000 mesh, the cohesiveness of the final rice tofu is not satisfactory and texture may be lowered. If the average particle size of the soybean is smaller than 600 mesh, the hardness of the final rice tofu may be lowered.

This pulverization results in a smaller grain size and a larger surface area, which further increases water absorption. Thereafter, the soybean powder liquid is stirred in a speed-controlled stirring vessel so that the soybean powder is evenly dispersed. For example, various combinations of agitation speeds can be used to prevent agglomeration of soybean powder (high agitation) and to remove bubbles (low agitation) generated: (1) Fast agitation: to prevent agglomeration of soybean powder In order to stir for about 2 minutes at about 3,000 rpm. (2) Low speed stirring: In order to remove the foam | bubble by high speed stirring, it stirs for about 2 minutes about 20 rpm. (3) High speed agitation: Mix soybean powder at about 3,000 rpm for 2 minutes to completely dissolve in water. (4) Low speed agitation: Mix for 2 minutes at around 20 rpm to remove bubbles created by high speed agitation.

Primary filtration step ( S30 )

Filtration of the soybean powder filters the sebum and impurities, and removes only pure soy milk and uses it for the next step. In this case, the fishy smell of soybeans may be further removed (see Patent Publication No. 10-0787490 of the inventor). Although biji is high in nutrients, insoluble substances are contained in the final tofu, so the tissue is coarse and lacks uniformity, so the functional texture (texture) characteristics are lower than general tofu in the manufacturing method of the rice tofu of the consumer Remove from the commercial point of view considering the taste. The filtering means may be a physical separation means such as a strainer or centrifuge.

Rice powder addition step S40 )

This step is the most characteristic step of the rice tofu production method of the present invention, the filtered soy milk is mixed with the rice powder in a weight ratio of 8: 2 to 6: 4, preferably 7: 3. In general, when carbohydrate and protein are mixed, coagulation is difficult. The present inventors found that mixing soymilk and rice powder in a weight ratio of 8: 2-6: 4 (preferably 7: 3) can simultaneously coagulate the carbohydrates of the rice and the protein of the soybeans in the subsequent solidification step. It was found that not only could provide the nutritional value of rice, but also add the flavor and aroma of rice to the final rice tofu, and become sticky, improving the texture. The rice powder used in the present invention is used by crushing the rice raw material or by pre-crushed rice powder. The rice powder is characterized in that the average particle size of 900-1,100 mesh, preferably 1,000 mesh (13㎛). The soymilk / rice mixture is preferably stirred and mixed evenly to prevent concentration of soymilk and rice powder in the final rice toe so that the tissue is uniform and the flavor is uniform.

Secondary filtration step ( S50 )

In this step, the soymilk / rice mixture is filtered to remove the sebum. Most of the sewage is separated and removed in the filtration step (S30), but the soybean is a soymilk that is part of the soybean skin is subjected to the step of filtration separation using a strainer once more. At this time, the strainer used is preferably smaller than the size of the filtration hole of the strainer used in the above-described primary filtration step (S30).

Heating stage ( S60 )

This step is a pretreatment step for subsequent coagulation step with sterilization, wherein the soybean milk / rice mixture is removed and heated to 100-110 ° C., preferably around 104 ° C., using direct combustion or steam.

Solidification stage ( S70 )

After the heated soymilk / rice mixture is slightly cooled, the coagulant is slowly added to solidify. Selection of suitable coagulants and the amount of addition are important in making tofu. In the method for preparing rice tofu of the present invention, magnesium chloride, calcium chloride and sun salt are mixed with water and used as a coagulant. The coagulant mixed liquid composition is preferably magnesium chloride 1,000g, calcium chloride 100g, sun salt 3,000g and water 10,000g. Magnesium chloride and calcium chloride are used to coagulate glycinenin, a soy protein. It is a by-product that contains about 2% in salt water as a by-product when making salt. It is commonly used in tofu production because it is highly hygroscopic. They are slightly salty and bitter. When you make tofu, the salty and bitter taste increases the taste of tofu. In addition, it dissolves well in water and has a fastening rate, which increases the hardness of the final rice tofu. Since the tofu is prepared in a container-filled manner, the tofu should be easily released from the case after cooling. When salt is added as an additive, condensation is formed between the case and the tofu during quenching, and the tofu is easily removed from the case. Processed salt such as refined salt or bamboo salt may be used, but in the manufacturing method of rice tofu of the present invention, natural salt is used as natural salt. Solar salt refers to salt made by evaporating water from salt water to wind and sunlight. It is rich in taste, nutrition and minerals. The coagulation temperature may vary depending on the amount of coagulant used, and in the present invention, the coagulation temperature is solidified at about 90 ° C. The coagulant should be added only in the amount necessary for coagulation and the residue should be minimized.

Antifoams or vegetable oils can also be added to remove foam from solidification.

After coagulation, the soy milk / rice mixture is in the form of soft tofu.

Shredding step ( S80 )

In this step, the coagulum of the soymilk / rice mixture in the form of soft tofu is crushed to an appropriate size.

At least one of the mixing (S40), heating (S60), coagulation (S70) and crushing (S80) step in addition to the rice powder in addition to black rice brown rice powder that is more nutritious than white rice, or barley, sorghum, millet and Vegetables and fruits, such as grains, carrots, peppers, bokbunja, guava leaves, green tea, mulberry leaves, teas such as vitamins, leaves, seaweeds such as seaweed, seaweed, seaweed, ginseng, Chinese herbs such as seaweed, garlic, lotus root, chitosan By mixing together the powder of other functional ingredients or additives, such as DHA, etc., consumers can take a variety of nutrients.

Crimping step ( S90 )

Finally, the soy milk / rice crushed product is poured into a mold such as a tofu plate with a cotton cloth spread thereon, and then compressed into a tofu shape using a press machine. The pressing time may vary depending on the condition of the soy milk / rice crushed product, the hardness and texture of the desired rice tofu. If too long press or press force is hard to the final tofu state, too short time press or press force is weak to make a weak head.

According to the degree of compression, commercial tofu forms such as soft tofu, soft tofu, and general tofu are made, and consumers can use them to prepare various foods.

Product stage ( S100 )

Rice tofu manufacturing method of the present invention may further comprise the step of producing a molded pressed tofu further. Specifically, the press-molded rice tofu is immersed in cold water, cooled, and cut into predetermined sizes suitable for commercial use. The reason for cooling in water is to increase the shelf life of the product and to remove residual coagulant. Alternatively, the cut rice tofu may be vacuum-packed after rapid freeze-drying and commercialized.

As described above, according to the method for preparing rice tofu of the present invention, the protein and rice carbohydrates of the soybeans can be coagulated at the same time by mixing the optimum weight ratio of soybeans and rice, so that not only rice can provide all the nutritional components of soybeans and rice. Taste and aroma of added and can be produced high nutritious rice tofu improved stickiness.

In addition, the rice tofu prepared by the method of manufacturing rice tofu of the present invention is eaten as it is for raw food or consumers, such as noodle, confectionery, baking, dairy processing (pudding, prim, milk, fresh cream), beverage, salad, etc. It can be usefully used as a healthy well-being food material to suit your taste.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the scope of the present invention is not limited to these Examples.

Example  One

First, 7 kg of soybeans in good condition were selected and washed several times with water, and then put in 35 liters of water, and soaked for 10 hours. The soybeans were then pulverized into 800 mesh using an airflow grinder, and put into a stirring tank, mixed with 2 minutes at 3,000 rpm, 2 minutes at 20 rpm, 2 minutes at 3,000 rpm, and 2 minutes at 20 rpm to remove the beans. The powder was allowed to evenly disperse. Soy milk was obtained by filtration and removal of the fat and impurities using a strainer. Separately, 3 kg of rice was pulverized into 1,000 mesh (13 μm) and mixed with soy milk, and then filtered through a strainer to remove soybean curd. After the sterilization by heating the soy milk / rice mixture to 104 ℃, a coagulant mixed solution consisting of 1,000 g of magnesium chloride, 100 g of calcium chloride, 3,000 g of sun salt and 10,000 g of water was added to coagulate to obtain a pure tofu form. The coagulum of the obtained soy milk / rice mixture was crushed, poured into a tofu molding plate, and molded into a rice tofu form using a press machine. Subsequently, the rice tofu was immersed in cold water, cooled to remove the remaining amount of coagulant, and then cut into tofu hair.

The present invention has been described above by referring to preferred embodiments, but those skilled in the art may make various modifications without departing from the gist of the present invention, and such modifications are within the protection scope of the present invention. The protection scope of the invention should be construed as described in the claims.

The present invention can contribute to the income increase of the rice growers by increasing the gradually reduced rice consumption.

In addition, the present invention is useful for various food-related industries as well-being food ingredients suitable for consumer tastes such as noodle, confectionery, baking, dairy processing (pudding, prim, milk, fresh cream), beverages, salad as well as ingredients of tofu specialty cuisine It can be extended.

Claims (7)

Sorting washed beans in water,
Crushed soy beans,
Filtering the soybean powder solution and separating the soymilk and bean curd;
Mixing the separated soymilk with rice powder,
Filtering the soy milk / rice mixture to remove sebum;
Heating the soymilk / rice mixture, which has been removed
Solidifying by adding a coagulant to the heated soy milk / rice mixture,
Crushing the coagulum of the soy milk / rice mixture, and
A method for producing rice-containing tofu, comprising the step of molding the soy milk / rice crushed product. The method of claim 1, wherein the soybeans are soaked for 8-12 hours and ground to an average particle size of 600-800 mesh. 2. The method of claim 1, wherein the average particle size of the rice powder is 900-1,100 mesh. The method of claim 1, wherein the mixing weight ratio of the beans and rice is in the range of 6: 4-8: 2. The method of claim 1, wherein the soy milk / rice mixed solution is heated to 100-110 ° C. The method for producing rice-containing tofu according to claim 1, wherein a mixture of magnesium chloride, calcium chloride and sun salt is used as the coagulant. Rice-containing tofu prepared by the manufacturing method according to any one of claims 1 to 6.

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