KR20130065013A - Manufacturing method of bean-curd containing ginger and bean-curd containing ginger - Google Patents

Abstract

PURPOSE: A ginger tofu making method is provided to make tofu comprise not only protein but also ginger for good taste and flavor. CONSTITUTION: Soy bean soaked in water is pulverized. The pulverized soy bean is mixed with water and heated to make soy milk. The soy milk is mixed with salt brine, ginger extracts and ginger powder and then is curdled. The curdled soy milk is put into a molding frame and compressed, and water is removed from the curdled soy milk. For 100 parts by weight of soy milk, 0.5-2 parts by weight of ginger extracts and 0.5-2 parts by weight of ginger powder are added, and the sum total of the ginger powder and the ginger extract is not over 3 parts by weight. [Reference numerals] (S1110) Finely pulverize macerated soy bean; (S1120) Generate soy milk by adding water to the pulverized soy bean, heating, and filtering; (S1130) Curdle by adding natural salt brine, ginger juice, and ginger powder into the soy milk; (S1140) Put the curdled soy milk into a molding frame and removing moisture by compression

Description

Manufacturing method of ginger tofu {Manufacturing method of bean-curd containing ginger and bean-curd containing ginger}

The present invention relates to a manufacturing method of ginger tofu and ginger tofu, and more specifically, finely pulverized soybean soaked in water, heated and added with water, filtered, and added to the soymilk made with natural salt of brine, ginger juice and ginger powder. It relates to a method for producing ginger tofu and water to remove the ginger by pressing and coagulation.

Tofu is relatively easy to cook, and the price is reasonable. In addition, tofu is more than 95% digestible and blends well with other foods. Soybean, the main ingredient of tofu, contains a large amount of high-quality protein, which is inferior in nutrition. In addition to protein, it contains a large amount of fat and amino acids. The fatty acids contained in soybeans are unsaturated fatty acids that remove cholesterol and are effective in the prevention and treatment of various adult diseases such as heart disease, obesity, arteriosclerosis, and high blood pressure.

Tofu is widely used as a food ingredient, and there are many kinds depending on its hardness. The tofu market continues to grow year by year, and various tofu products are being developed in anticipation of safe food for consumers. Tofu using organic soybeans has been developed from tofu using only domestic soybeans, and recently, tofu using natural liver water or deep sea water without the addition of chemical additives as a coagulant has been developed.

However, tofu has a problem of easily spoiled because it contains a lot of moisture. Tofu is either refrigerated or refrigerated but has a short shelf life and easily spoils.

Therefore, the manufacturing method of tofu which can lengthen a shelf life is calculated | required. In addition, there is a need for a method of producing tofu in which nutrients other than protein are added and the taste and flavor of the tofu are further improved.

It is an object of the present invention to provide a ginger tofu including the nutrients of ginger in addition to protein and improved taste and flavor, and a ginger tofu prepared by the method.

An object of the present invention is to provide a method for producing ginger tofu that can lengthen the shelf life and ginger tofu prepared by the method.

In order to achieve the above object, the manufacturing method of ginger tofu according to an embodiment of the present invention is a step of finely pulverizing soybeans called water, adding water to the pulverized soybeans and heating and filtering to produce soymilk. , The step of coagulation by adding the natural salt of the soy milk, ginger juice, ginger powder, and putting the coagulated soy milk into a molding die to squeeze to remove moisture.

In the manufacturing method of ginger tofu according to another embodiment of the present invention, the ginger juice and ginger powder is 0.5-2 parts by weight of ginger juice, 0.5-2 parts by weight of ginger powder, and the sum of ginger juice and ginger powder is 100 parts by weight of soymilk 100 It may not exceed 3 parts by weight relative to parts by weight.

Ginger powder in the manufacturing method of the ginger tofu according to another embodiment of the present invention, the step of removing the ginger blood by calling the ginger in water, the step of slicing the ginger blood removed, the ginger juice by compressing the fine ginger Separating into ginger foil, drying the ginger foil, it may be prepared by the step of grinding the dried ginger foil.

Ginger tofu according to an embodiment of the present invention may be prepared by a method for producing ginger tofu.

Ginger tofu prepared by the manufacturing method of ginger tofu of the present invention has various effects of ginger by adding ginger juice and ginger powder in the coagulation process of soy milk.

Ginger tofu prepared by the method for preparing ginger tofu of the present invention improves the taste and flavor by adding ginger juice and ginger powder, and has a long shelf life.

In addition, ginger tofu prepared by the manufacturing method of ginger tofu of the present invention can remove the pungent taste of ginger by using a ginger powder made by mixing ginger with β-cyclodextrin.

1 is a flow chart of a method for manufacturing ginger tofu according to an embodiment of the present invention.
Figure 2 is a flow chart showing the manufacturing process of ginger powder in an embodiment of the present invention.
Figure 3 is a flow chart showing the manufacturing process of ginger powder in another embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. Note that, in the drawings, the same components are denoted by the same reference symbols as possible. Further, the detailed description of known functions and configurations that may obscure the gist of the present invention will be omitted. For the same reason, some of the components in the drawings are exaggerated, omitted, or schematically illustrated.

1 is a flow chart of a method for manufacturing ginger tofu according to an embodiment of the present invention.

As shown in Figure 1, soybean is soaked in water and finely ground to prepare ginger tofu according to an embodiment of the present invention (S1110). Soybeans contain protein, fat and polysaccharides. Soybeans are thin and clean, and the surface is yellowish, glossy and oval good. The soybeans are sorted and washed to remove foreign substances. Clean soybeans are soaked in water for 8 to 16 hours. The soybean soaking time varies slightly depending on the season and is soaked in water for 8 to 10 hours in summer and 10 to 16 hours in winter. The soybean is crushed finely using a millstone or a crusher. Remove the shells and the like contained in the ground soybeans. Fine grinding of soybeans can facilitate the extraction of proteins.

Next, water is added to the pulverized soybean, heated, and filtered to produce soymilk (S1120). Add water to finely ground soybeans and heat for 20 to 40 minutes. Soy protein is easily soluble in hot water, and 86% of all protein is extracted by hot water. Heating temperature shall be 100 degrees C or less. Preferably it heats to 80-90 degreeC. Heat dissolves the protein and removes the fishy smell. A small amount of antifoam is added to prevent foaming when heating the ground soybeans. The heated soy flour is passed through a filter to separate soy milk and sewage. When the temperature of the ground soybean is lowered, it is difficult to separate soymilk, so separate the soymilk at a sufficiently high temperature. The soymilk may also be filtered by heating the heated soy flour into a cotton cloth.

The soy milk separated from the sesame and codified by adding the salt of the natural salt and ginger juice, ginger powder (S1130). When the soy milk cools to about 70 ~ 80 ℃, add salt of sea salt, ginger juice, and ginger powder. Natural Sea Salt is rich in many minerals. As a coagulant that coagulates soy milk, it is used to precipitate and filter the salt of sea salt, and to recrystallize leaving active ingredients such as magnesium chloride, calcium, and potassium as the main components of the water. Natural salt brine contains a variety of minerals such as calcium, potassium, and sodium in addition to magnesium chloride to give a savory taste. The protein contained in soy milk coagulates by the salt of sea salt.

Ginger juice and ginger powder is added 0.5 to 2 parts by weight of ginger juice, 0.5 to 2 parts by weight of ginger powder with respect to 100 parts by weight of soy milk. Since ginger has a strong taste and aroma, it is preferable that the sum of ginger juice and ginger powder does not exceed 3 parts by weight with respect to 100 parts by weight of soymilk. Preferably, the same amount of ginger juice and ginger powder is added, and 1 part by weight of ginger juice and 1 part by weight of ginger powder are added to 100 parts by weight of soymilk.

Ginger reduces blood cholesterol and is good for preventing high blood pressure and atherosclerosis. Ginger improves blood circulation and warms the body, so it is good for cold and cold hands and feet. It is effective for antipyretic by regulating body temperature. It promotes metabolism and is good for colds and bronchus. In addition, ginger has the effect of relieving inflammation to relieve headaches, improve arthritis, improve gastrointestinal motility, promote digestive fluid secretion, and especially contains proteolytic enzymes, which are effective for digestion. Ginger has antioxidant properties and removes free radicals from the body to prevent aging. On the other hand, ginger is a bactericidal, antimicrobial action against bacteria causing food poisoning will act as a natural preservative.

Put the solidified soy milk into a molding die and press to remove moisture (S1140). Crush the solidified soymilk into 4 ~ 5cm in diameter and put it into the mold. Squeeze the solidified soy milk in the mold for about 10 to 15 minutes. The moisture is removed by pressing, so it hardens and becomes tofu.

Figure 2 is a flow chart showing the manufacturing process of ginger powder in an embodiment of the present invention.

As shown in Figure 2, in order to produce a ginger powder in the manufacturing method of ginger tofu according to another embodiment of the present invention, ginger is called in water to remove ginger blood (S2110). Ginger is a good fleshy, large, ocher color is good, the color is dark, rugged, and choose several pieces in one piece. Wash ginger and soak in water for 30 minutes to 1 hour to remove the skin. Ginger washed in water slightly frozen in the freezer and then poured into the water can remove the ginger blood more easily.

Ginger removed ginger ginger (S2120). Ginger can be cut into thin slices.

Slicing the shredded ginger is separated into ginger juice and ginger foil (S2130). Ginger can be squeezed using a juicer. The separated ginger juice can be stored separately and added to soy milk like ginger powder during the coagulation process of tofu. Ginger foil, which has been drained from ginger juice, also contains a lot of ginger and fiber.

Dry ginger leaves left in the juicer (S2140). Ginger foil can be spread in the shade and dried, or a dryer can be used. In this embodiment, the dryer is dried.

Crush the dried ginger foil (S2150). The dried ginger foil is finely ground to make a powder. The grinding process may be repeated a plurality of times, and in this embodiment, the dried ginger foil is pulverized twice to be powdered. In the present embodiment, raw ginger is used, but in another embodiment, increased ginger may be used.

Figure 3 is a flow chart showing the manufacturing process of ginger powder in another embodiment of the present invention.

As shown in Figure 3, in the manufacturing method of ginger tofu according to another embodiment of the present invention, in order to prepare ginger powder, the washed ginger is called water to remove ginger blood (S3110).

Ginger stripped ginger is steamed to steam (S3120). Put ginger in a steamer and steam for 20 to 40 minutes with steam at 90 ~ 110 ℃. Preferably the steam is steamed at 100 ° C. for 30 minutes. By adding ginger, some of the spicy taste of ginger is removed.

Β-cyclodextrin is added to the mixed ginger and mixed (S3130). β-cyclodextrin is added 3 to 7 parts by weight based on 100 parts by weight of ginger. Preferably, 5 parts by weight of? -Cyclodextrin is added to 100 parts by weight of ginger. By adding β-cyclodextrin to ginger, the pungent and strong aroma of ginger can be removed.

Ginger mixed with β-cyclodextrin is ground (S3140). Using a grinder to grind ginger mixed with β-cyclodextrin. The ground ginger becomes a paste.

Dry crushed ginger (S3150). The ground ginger becomes a paste and is dried to powder. The thinly spread ginger paste is dried using a dryer.

The dried ginger paste is finely ground to make a powder (S3160). The grinding process may be repeated a plurality of times. In this embodiment, the dried ginger paste is pulverized twice to be powdered. When using a ginger powder prepared by mixing with β-cyclodextrin after cooking, tofu can be prepared to remove the pungent characteristic of ginger.

[Example]

The manufacturing process of ginger tofu according to the manufacturing method of ginger tofu described above will be described in more detail through specific examples.

Wash the washed ginger in water to remove the ginger. Gently slice the ginger after removing it. Put the shredded ginger in a juicer and compress to squeeze the ginger juice. Ginger juice is stored in a storage container. Put the ginger leaves left in the juicer in the dryer to dry. Ginger foil is dried and crushed twice to make a fine powder to prepare a ginger powder.

Rinse soybeans and soak in water for 10 hours. Grind soybeans finely. Water is added to the ground soybeans and heated to 80 ° C. for 30 minutes. On heating add a small amount of antifoam. Heated ground soybeans are placed in a filter to separate soy milk and sebum. When the soy milk cools to 70 ° C., coagulate by adding salt of natural salt, ginger juice, and ginger powder. Add 10 g ginger juice and 10 g ginger powder to 1 kg of soy milk. When soymilk solidifies, it is poured into a mold and pressed. The hardness of the tofu varies depending on the degree of compression, and it is compressed for 15 minutes to remove moisture and take out of the mold and package. Tofu is placed in a sealed container filled with water, and the tofu is stored refrigerated.

Ginger tofu production method and ginger tofu according to the present invention by adding ginger juice and ginger powder is unique in taste and flavor, it is possible to prevent the tofu easily deteriorated. At this time, the tofu added with ginger powder prepared by mixing with β-cyclodextrin after the increase in steaming may reduce the pungent taste. In addition, the use of ginger can be a new source of income for ginger producing farmers.

It should be noted that the embodiments of the present invention disclosed in the present specification and drawings are only illustrative of the present invention in order to facilitate description of the present invention and to facilitate understanding of the present invention and are not intended to limit the scope of the present invention. It will be apparent to those skilled in the art that other modifications based on the technical idea of the present invention are possible in addition to the embodiments disclosed herein.

Claims (4)

Finely pulverizing soybeans called water;
Adding water to the pulverized soybeans and heating and filtering to produce soymilk;
Solidifying the soymilk by adding sun salt, ginger juice, and ginger powder; And
And putting the solidified soy milk into a mold and pressing to remove moisture. The method of claim 1,
The ginger juice and the ginger powder is 0.5-2 parts by weight of ginger juice, 0.5-2 parts by weight of ginger powder, and the sum of the ginger juice and the ginger powder is more than 3 parts by weight based on 100 parts by weight of the soymilk. Method of manufacturing ginger tofu characterized in that it is not. The method according to claim 1 or 2,
The ginger powder is,
Soaking ginger in water to remove ginger blood;
Slicing the ginger from which ginger blood has been removed;
Squeezing the shredded ginger to separate the ginger juice and ginger foil;
Drying the ginger foil; And
Grinding the dried ginger foil; Method of manufacturing ginger tofu, characterized in that prepared by. Ginger tofu manufactured using the manufacturing method of Claim 3.

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