KR20130058864A

KR20130058864A - Tofu snack

Info

Publication number: KR20130058864A
Application number: KR1020110124849A
Authority: KR
Inventors: 서정준
Original assignee: 서정준
Priority date: 2011-11-28
Filing date: 2011-11-28
Publication date: 2013-06-05

Abstract

The present invention relates to a tofu confectionery and its manufacturing method,
Tofu confectionery of the present invention and its manufacturing method as described above, through the material preparation step of preparing tofu, bean curd, sterilized hide and other ingredients (force, egg, margarine, soda, baking powder, salt, jade oil) Prepared materials are prepared by mixing and kneading with the hides in the proper order and mixing ratio and then extruding step-drying step-milking step.

Description

Tofu confectionery and its manufacturing method {Tofu snack}

The present invention relates to a tofu confectionery and its manufacturing method,

In more detail, tofu confectionery is made using tofu, soybean (bean soybean), and tofu made using sterilized hides, and it contains more nutrients than conventional tofu confections. And it relates to a tofu confectionery and a method of manufacturing the same that can satisfy the nutrition and promote health.

Due to the westernized eating habits of modern people, various food cultures are spreading, and accordingly, the consumption of sweets such as cakes and cookies is increasing day by day.

In general, confectionery, cakes, cookies, etc. occupy the majority, and they are usually manufactured and supplied through a post-process by mixing flour, eggs, sugar, margarine, baking powder and the like.

Confectionery foods satisfying the taste of consumers as described above contain a large amount of high fat content and sugar, so that the consumer's preference for confectionery is high despite the health problems.

Accordingly, the production of products that add functional substances to increase the nutrition and the health in the manufacture of confectionery is increasing.

On the other hand, as the food culture develops, consumers' tastes change, the tendency for finding new foods is increasing, and the interest in health is increasing according to the well-being culture.

Therefore, conventionally, as disclosed in [Document 1], bean curd cookies were prepared by mixing bean curd with respect to confectionery.

[Document 1] Republic of Korea Patent Publication No. 10-0870538 (Name: bean bean cookies manufacturing method), Registered Date: 2008.11.19,

Bean bean cookies are introduced as described above, but these are manufactured by mixing and kneading confectionery ingredients such as soy bean curd and flour obtained as by-products when manufacturing a certain amount of tofu, and are being supplied as a confectionery to consumers.

These conventional sweets are simply made of bean curd and wheat flour, so they are not cold and soft, resulting in poor texture and vulnerable taste and nutrition. In particular, bean curd produced during tofu production is not soft and rough because of the main ingredient. There is a problem, and as a result, the health promotion through the consumption of foods of consumers is increasing interest has a problem that causes consumers to quickly get tired of a variety of taste and nutrition needs.

SUMMARY OF THE INVENTION Accordingly, the present invention has been made keeping in mind the above problems occurring in the prior art,

The tofu confectionery is made by mixing tofu, bean curd and breathable water. It has a crisp and soft feeling compared to the conventional confectionery, which not only has a good texture, but also is rich in nutrients and can increase the intake of soybeans. The purpose of the present invention is to provide tofu confectionery and its manufacturing method which can improve the health and increase the income of farmers.

Tofu confectionery and its manufacturing method of the present invention for achieving the above object is tofu, bean curd, sterilized hides and other ingredients (force, salt, soda, baking powder, eggs, margarine, corn oil (corn oil)) After the material preparation step of preparing the prepared materials are mixed and kneaded in an appropriate blending ratio and then prepared by extrusion molding step-drying step-milking treatment step.

According to the tofu confectionery of the present invention and a manufacturing method thereof

It is a nutritious, health-friendly, soybean-based ingredient called tofu and bean curd. It is a new tofu confectionery that combines tofu and bean curd from the main ingredient, and hides from the nutritious tofu manufacturing process. Unlike cookies, it is possible to provide more diverse and rich nutrition, thus increasing the intake of agricultural products such as soybeans by providing foods with new taste to generations who are not fed or unfit for existing wort snacks. There is.

In addition, the texture is very soft and rich in nutrition, which is very useful for the elderly and the elderly, and it is not only good for snacks for children but also for sterilizing hides generated during the tofu manufacturing process. There is also.

Hereinafter, the specific content of this invention is demonstrated.

Material preparation stage

Force 61.81 WT%, Tofu 22.55 WT%, Tofu 10 WT%, Egg 2.16 WT%, Margarine 1.61 WT%, Soda 0.95 WT%, Baking Powder 0.54 WT%, Salt 0.36 WT%, Corn oil (Corn Oil) 0.02 WT % And the hyaluronic acid produced in the tofu manufacturing process is sterilized and prepared hygienically.

Here, it is preferable that the bean curd (soybean meal) is hygienicly dried and prepared in powder form.

Breath water is when soybean water (pure soybean milk) is crushed in the tofu manufacturing process and the soy water coagulates. This means water from Mongolian soft tofu just before tofu solidifies.

Material Mixing Step

The prepared material, that is, the powerful powder, tofu, non-fat powder, eggs, margarine, soda, baking powder, salt, and jade oil (corn oil) are sufficiently mixed using a mixer to obtain a material mixture.

Ingredient Dough Step

The material mixture of the material mixing step and the sanitized breath is put into the blender (dough) at a ratio of about 6.5: 3.5 and kneaded, but the mixing (dough) time is carried out continuously for about 30 to 40 minutes to obtain a dough.

Here, tofu is a very useful food that is indispensable in our daily life, and is the most popular processed food among soy products, and is rich in high quality vegetable protein.

Tofu bean is a soybean meal that remains as a by-product of tofu production. Recently, nutritional analysis reports that it contains a lot of ingredients that are very useful for health.

The breath contains a lot of excellent vegetable fiber, that is, there is a lot of soybean eyes, isoflavones and other organic nutrients that are the core of the germination that is beneficial to health, but the breath is not used at all to produce tofu confectionery It is not.

Extrusion step

The kneaded dough is put into an extruder to maintain a temperature atmosphere of 93 ~ 95 ℃ to produce a molded article of a certain size and shape,

Drying stage

The molded product obtained in the extrusion molding step is put into a dryer and dried in a temperature atmosphere of 50 ° C. for 10 hours to obtain a curd cake (semi-finished product).

Lactation Processing Step

Tofu confectionery obtained in the molding drying step is fried for 20 seconds in a temperature atmosphere of 175 ℃ ~ 185 ℃ to complete the manufacture of tofu confectionery according to the present invention.

Tofu confectionery according to the present invention prepared as described above, can be eaten in the same manner as common confectionery, wherein the tofu confectionery according to the present invention contains a large amount of hides and tofu has a cold and soft texture, tofu It is able to satisfy consumers' preferences and nutrition because it maintains rich nutrients caused by oil, sebum, and breath.

On the other hand, the present invention may be packaged and supplied in the finished product state through the lactose treatment step or hygienic packaging of tofu confectionery (semi-finished product) after the molding and drying step without the lactose treatment, the consumer is selectively milked as needed to eat You may.

Claims

Force 61.81 WT%, Tofu 22.55 WT%, Tofu 10 WT%, Egg 2.16 WT%, Margarine 1.61 WT%, Soda 0.95 WT%, Baking Powder 0.54 WT%, Salt 0.36 WT%, Corn oil (Corn Oil) 0.02 WT Tofu confectionery characterized in that it is produced by blending the% and tofu produced in the tofu manufacturing process.

Force 61.81 WT%, Tofu 22.55 WT%, Tofu 10 WT%, Egg 2.16 WT%, Margarine 1.61 WT%, Soda 0.95 WT%, Baking Powder 0.54 WT%, Salt 0.36 WT%, Corn oil (Corn oil) 0.02 WT And a material preparation step of preparing the sterilized hides produced in the tofu manufacturing process,
A material mixing step of preparing a material mixture by sufficiently mixing the prepared materials, that is, a powerful powder, tofu, non-fat powder, eggs, margarine, soda, baking powder, salt, and jade oil, using a mixer.
The material mixture of the material mixing step and the sanitized breath is put into the blender (dough) at a ratio of about 6.5: 3.5 and kneading, but the mixing (dough) time is carried out for 30 to 40 minutes to obtain a dough material dough step Wow,
An extrusion molding step of manufacturing the confectionery molding by extrusion cutting the dough into an extrusion molding machine which maintains a temperature atmosphere of 93∼95 ° C. to a size and shape of a predetermined standard;
A drying step of putting the confectionery molding obtained in the extrusion molding step into a drier and drying for 10 hours in a temperature atmosphere of 50 ° C. to obtain a tofu confectionery (semi-finished product),
A tofu confectionery manufacturing method comprising a frying process to fry the tofu confectionery obtained in the molding drying step in oil for 20 seconds in a temperature atmosphere of 175 ℃ ~ 185 ℃.