KR20140055931A

KR20140055931A - The hwa duboo and the low-caloric duboo

Info

Publication number: KR20140055931A
Application number: KR1020130045697A
Authority: KR
Inventors: 오은영
Original assignee: 오은영
Priority date: 2012-10-28
Filing date: 2013-04-24
Publication date: 2014-05-09

Abstract

The present invention relates to tofu. In particular, the present invention relates to fancy tofu having patterned columns, a manufacturing method thereof, and low calorie tofu. The fancy tofu having patterned columns includes a tofu main body and one or more patterned columns which are extended from one chosen side to the center of the tofu main body or to a back side of the tofu main body while penetrating the center, as components. The low calorie tofu is manufactured by replacing a small quantity of soymilk, which is a common base material of tofu, with an edible material having lower calories per unit weight than the soymilk.

Description

The pattern of tofu, its manufacturing method and low-calorie tofu

The present invention relates to tofu.

Tofu is a tofu made by adding an aesthetic element to a traditional rectangular white tofu.

Such a buzzword, unlike conventional tofu, is very abundant in aesthetic elements, so it stimulates the consumer's view and promotes appetite, and also contributes to spreading the tofu in globalization trend more beautifully as a beautiful appearance.

Traditional tofu,

It is a kind of food material which is made to become semi-solid state by coagulating protein by adding coagulant to soybean which is produced by pulverizing soybean.

For reference, the nutritional composition of tofu is briefly as follows.

And the actual protein of tofu is close to 85 ~ 95% of milk and egg, and it is good substitute for meat or cheese.

Tofu is known to have a very high digestibility and absorption rate of over 95%, while maintaining the nutrients of soybeans.

In addition, the content of cholesterol and saturated fatty acids is small, and the calories of 100g of tofu is only 91 ㎉, so it is attracting attention as a diet food.

In addition, saponin contained in tofu has the effect of inhibiting the synthesis and absorption of fat in the body and promoting the decomposition of body fat. It also provides the effect of preventing the proliferation of HIV, which causes AIDS, by removing active oxygen which causes cancer, arteriosclerosis and myocardial infarction.

In relation to tofu and skin beauty, it is known that DDMP, which inhibits mutation of cells contained in tofu, combines with saponin and improves the removal power of reactive oxygen, thereby exerting an effect on skin beauty. In addition, saponin has the property of dissolving in water and oil, cleansing blood cholesterol and triglyceride which are clogged in blood vessels, cleans blood vessels, cleans blood, improves blood circulation and promotes metabolism, Make sure the skin is fresh and glossy.

In addition, the bubbles of saponin actively remove the waste materials in the body, thus not only relieving constipation but also preventing skin trouble caused by constipation.

In addition, lecithin contained in tofu improves brain function, improves learning and concentration, and prevents senile dementia.

In addition, tofu is an alkaline food containing calcium in a higher content than milk. It strengthens the bones, alleviates the tension of the nerves, and helps relieve the stress.

In addition, linolenic acid in tofu is an unsaturated fatty acid that not only lowers the cholesterol level in the body but also has proven excellent efficacy in prevention and treatment of various adult diseases including obesity, hypertension and arteriosclerosis.

It has also been shown that isoflavones and genistein in tofu produce anticancer effects. Isoflavones in tofu have been shown to alleviate some menopausal symptoms such as facial flushing, hypersensitivity reactions, and sleep disturbances in women who are vegetarian estrogen.

As described above, since the high nutritional value of tofu is widely known, the interest of people around the world to eat tofu as health food and diet food is increasing.

Hereinafter, known technologies relating to the present invention will be described.

Registration number: 10-0646617

In the production of tofu using soybeans,

Mugwort tofu produced by pressing and molding so as to form soybean oil agglomerates of marble pattern mixed with mugwort powder,

Patent Publication 2001-0057345

A method for producing a functional tofu having a hue produced by adding vegetable natural dyes such as green and yellow vegetables and fruits to soybean milk and

Patent Document 10-2009-0085167

And a manufacturing method of art tofu manufactured by making a color picture using a screen plate designed with a natural color nutrition powder and attaching the thus constructed picture to a surface of a tofu.

However, when the tofu is used as a weight loss food such as the former, since the target value of the weight loss according to the individual is different, when the high weight loss is aimed at, the calorie of the existing tofu is high, , And because the amount of simulated saponin in the tofu satisfies the recommended daily intake of saponin of 420 mg, the production of thyroid hormone due to the excretion of iodine in the body, which is a side effect due to excessive intake of saponin, And there is a problem that can be caused by the Vasetto's disease,

In the latter case, the quoted technology has the problem that it stimulates consumers' taste by diversifying the taste and form of tofu, which limits the possibility of triggering new consumption of tofu.

Accordingly, the present invention provides a novel composition of tofu which is diversified in calories of the tofu and reduced in saponin content, so that the tofu can be more effectively and safely consumed as a health food or a weight control food, , And at the same time, various designs are designed to be deformed so as to provide functional parts, nutritionally and aesthetically improved tofu of a new structure.

In order to achieve the above object,

Tofu body and

Characterized in that it comprises at least one or more constituent elements of a pattern starting from a selected face on the head body and extending to the deep part and extending as far as necessary through the deep part to the back face thereof, And to provide a low-calorie tofu produced by replacing a predetermined amount of soybean milk with an edible material exhibiting a low calorie value per unit weight of soybean oil as a raw material for producing tofu.

According to the present invention, the flower tofu, the manufacturing method and the manufacturing apparatus thereof, and the low-calorie tofu according to the present invention satisfy various consumers' preferences by increasing the feeling of chewing, taste, Of course, it provides the effect of introducing the non-consuming layer including children who do not enjoy tofu into a new consumer layer.

According to the present invention, a flower tofu, a manufacturing method and a manufacturing apparatus thereof, and a low-calorie tofu of the present invention provide a feeling of satisfactory texture without being monotonous in taste even when they are reproduced without cooking without a beautiful appearance and various flavors do.

According to the present invention, a flower tofu, a manufacturing method and a manufacturing apparatus thereof, and a low-calorie tofu provide an effect that various nutrients other than the inherent nutritional ingredients of tofu can be additionally ingested.

According to the present invention, a flower tofu, a manufacturing method and a manufacturing apparatus thereof, and a low-calorie tofu of the present invention provide a beautiful appearance and a more beautiful and enriched appearance when used as a soup or a salad.

The present invention provides a flower tofu, a method for producing the same, a manufacturing method thereof, and a low-calorie tofu, wherein the flavor enhances flavor of the tofu.

According to the present invention, the flower tofu, the manufacturing method and the manufacturing apparatus thereof and the low-calorie tofu according to the present invention stimulate curiosity of foreigners unfamiliar with tofu as a beautiful appearance and increase the consumption, thereby contributing to the globalization of tofu and Korean food. to provide.

The present invention provides a flower tofu, a manufacturing method and a manufacturing apparatus thereof, and a low-calorie tofu, which can be provided at various stages of calories, thereby providing an effect of easily achieving a target value for individual weight loss.

According to the present invention, the tofu, tofu, the preparation method thereof, and the low-calorie tofu according to the present invention are manufactured by supplementing not only soy protein and calcium but also other nutrients not contained in soy, Thereby providing an effect of preventing a nutrient deficiency that may occur.

Since the content of saponin is low compared to that of ordinary tofu because the amount of soy milk contained in one cotyledon is low and the low-calorie tofu according to the present invention has a low amount of soybean curd, The saponin-based daily intake of 240 mg / day, which is the recommended daily dose of saponin, is the same as that of saponin alone, If you consume more than one cup of tofu per day, excessive intake of saponin may lead to a loss of iodine in the body, resulting in a lack of thyroid hormone and side effects that may cause Vasetto's disease.

The tofu of the present invention, its manufacturing method and apparatus, and the low-calorie tofu are manufactured so as to have various flavors, so that the tofu can be continuously consumed by preventing the blush caused by single food intake or frequent ingestion And provides a synergistic effect that helps to achieve weight loss successfully as long as it can be consumed for a long time without losing weight even in the case of weight loss.

Fig. 1 shows the perfection of the tofu according to the present invention.
2 is a perspective view of a tofu according to the present invention.
3 is a manufacturing process diagram of the present invention.

The present invention relates to tofu, which provides a new feeling of chewiness, flavor, fragrance, functionality, and the like that can not be felt in conventional tofu, thereby satisfying various tastes of consumers and thereby increasing consumption of tofu, And to contribute to the globalization of tofu and Korean food by stimulating the curiosity of foreigners who are not familiar with it,

Tofu body and

Characterized in that it comprises at least one or more constituent elements of a pattern starting from a selected face on the head body and extending to the deep part and extending as far as necessary through the deep part to the back face thereof, The present invention provides a low-calorie tofu produced by replacing soybean oil with a predetermined amount of soybean oil as an edible material exhibiting a low calorie value per unit weight of soybean oil as a raw material for producing tofu.

First, in order to facilitate understanding of the present invention, a conventional method of manufacturing a tofu will be described.

The usual head manufacturing process is

1) a washing step of washing the soybeans;

2) soaking the washed soybeans in water;

3) a step of grinding the so-called soybeans while adding water thereto;

4) filtration step of separating the ground bean product into soybean milk and beage by filtration;

5) heating the soymilk obtained from the filtration step;

6) adding a coagulant to the heated soymilk and stirring and solidifying to obtain a soybean curd;

7) a molding step of injecting and solidifying the obtained sole into a mold, and a partial process.

The coagulation temperature of soymilk for producing tofu is 80 ℃ for CaSO4 · 2H₂O, MgCl₂ · 6H₂O and CaCl₂, and 90 ℃ for GDL as a coagulant. The concentration of coagulant is CaSO4 · 2H₂O, MgCl₂ · 6H2O and CaCl2 are known to be suitable for 2% of raw soybean and 3% of GDL.

However, the present invention is not necessarily limited to the above, but the manufacturing method of the coagulating agent using the electrode and the method of replacing the coagulant with the other coagulating agent is gradually diversified.

Hereinafter, the configuration of the present invention will be described in more detail with reference to the accompanying drawings.

Fig. 1 shows the perfection of the tofu according to the present invention.

The center of the tofu is shown with an arrowhead in which a columnar pattern (= pattern) using a heterogeneous material (M) is loaded (not further explained).

FIG. 2 is a perspective view and a cross-sectional view of a head portion according to the present invention. FIG.

The left side of the drawing is a perspective view, and the right side is a sectional view.

The head portion of the present construction includes the head main body A and the pattern main body B as constituent elements. When the head portion is cut along the dotted line L shown in the left perspective view, a pattern like that shown on the right sectional view is generated on each head portion.

The head main body (A) according to the present invention includes all the tofu manufactured through a conventional manufacturing method, and examples thereof include a soybean curd, a plate tofu, a front head (a soybean curd without grinding the bean) (Calcium chloride, magnesium sulfate, calcium chloride, magnesium chloride, magnesium stearate, GDL, and the like) are removed or replaced with magnesium chloride, which is a common coagulant, in addition to magnesium chloride It may be a tofu manufactured through a manufacturing method that is replaced with another material.

Examples of the method for replacing the above coagulant with another material include a method of heating and coagulating after mixing eggs, a method of heating casein by mixing casein in soy milk, a method of natural coagulation by mixing agar in soy milk, A method of natural coagulation by mixing gelatin (described in detail in agar tofu to be described below), a coagulation method using lactic acid bacteria, a method of coagulating hot starch by mixing starch in soymilk, . However, it is not limited thereto.

The pattern (B), which is a component according to the present invention,

(M) having a configuration in which at least one or more of the head main body and the head main body are different from each other, may be aggregates of soybean curd or an aggregate of soymilk, or may be a variety of shaped bodies produced by using one or more other edible materials as a raw material .

In addition, the pattern may be a mixture of edible material or edible material powder produced by cutting an animal food material or a vegetable food material, and a mixture of the food material and the edible material may be molded. Preferred examples of the edible material include bean curd, rice cakes, agar, gelatin , Sausage, fish cake, and the like. However, it is not necessarily limited thereto. (Aggregate = solidified)

FIG. 3 is a view illustrating a process for manufacturing a patterned tobacco head according to the present invention.

The manufacturing process is performed in the order of 1 → 2 → 3 → 4.

1: It is the finished tofu of the squeeze type.

Select a location on the head to which you want to engrave the pattern.

2: A step of inserting a molding die N into the head portion and discharging the head portion of the molding die to fill the empty space with the dissimilar material M. Such charging can use either an automatic injection device (F) or a manual injection device (not shown). (The discharged tofu can be packaged in small salads or as a tofu for reproduction,

3: The step of pressing the heterogeneous material inside the molding liquor N as necessary according to the necessity by using the compression plate P. (Compression is not required when the heterogeneous material having good flowability is filled.)

4: An end-of-life head finished by removing the molding stock (N) after the pressing is completed.

3 has been described above.

Hereinafter, the manufacturing method of the present invention will be described again.

- Preparation method (except that the usual head preparation step for obtaining the soya bean is omitted)

The patterned tofu according to the present invention

1) injecting a spoon into a forming mold having a shape to be manufactured;

2) compression molding the sole portion injected into the molding frame;

3) inserting a shaping note of a pattern to be engraved on the selected surface on the compressed sole;

4) discharging the compressed sole in the inserted molding die to the outside;

5) injecting a heterogeneous material (M) into the empty space on the compressed sole formed after the discharge;

6) solidifying the heterogeneous material (M) to form a pattern;

7) removing the molding die;

or

1) injecting a spoon into a forming mold having a shape to be manufactured;

2) compression molding the sole portion injected into the molding frame;

3) inserting a molding die of a pattern to be engraved on the selected face of the compressed mustache;

4) discharging the inserted molding die and the compressed softened portion inside the molding die together to the outside;

5) injecting a heterogeneous material into the empty space on the compressed sole after the discharge;

6) solidifying the heterogeneous material (M) to form a pattern;

Can be produced through a manufacturing process including a partial process.

The manufacturing method has been described above.

On the other hand, of the heterogeneous plant material (M) according to the description of Fig. 2 described above, when agar or gelatin is used to form the pattern (B), the original agar or gelatin may be used as a liquefied raw material , And the other edible materials having flavor, fragrance and color by utilizing the characteristics of colorless tasteless agar and gelatin to prepare a new composition of agar or gelatin having new taste, flavor and color, It can be used as a plant material.

The following production method is used.

(※ same for agar and gelatin)

1) swelling a solid agar to water;
2) liquefying the swelled agar by heating it to about 90 degrees Celsius;
(Gelatin 60 degrees inside and outside)
3) adding a second edible raw material having a desired taste, aroma, and color to the liquefied agar
Adding a predetermined amount and preparing a new agar mixture;

Table 2 below shows the manufacturing process of the patterned tofu packed with the ginseng with the above-prepared new composition agar as a raw material.

1) injecting a spoon (manufactured through a separate process) into a mold having a shape to be manufactured;
2) preparing a tofu by press-molding the soaked portion injected into the forming mold;
3) The shape of the pattern to be engraved on the selected face among the plurality of faces constituting the outer edge of the tofu
Inserting a mold;
4) discharging the white tofu in the inserted molding state to the outside;
5) injecting the agar mixture prepared from the independent process using an automatic or manual injection window into the hollow molding cavity after the ejection;
6) compressing and agglomerating the agar mixture in the molding process;
7) removing the molding stock from the head;

On the other hand, in the case of agar or gelatin, since the flowability is smooth, a beautiful shape can be developed after solidification even if it is not compressed.

Therefore, the manufacturing process of Table 2 may be changed as follows.

1) injecting a spoon (manufactured through a separate process) into a mold having a shape to be manufactured;
2) preparing a tofu by press-molding the soaked portion injected into the forming mold;
3) The shape of the pattern to be engraved on the selected face among the plurality of faces constituting the outer edge of the tofu
Inserting a mold;
4) discharging the white head portion together with the inserted molding head and molding head;
5) injecting the agar mixture prepared from the independent process using an automatic or manual injection window into the empty space of the empty head after the discharge;
6) coagulating the agar mixture;
7) correcting the shape (surface picking);

Hereinabove, the structure of the patterned tobacco head according to the present invention, the manufacturing method thereof, and the manufacturing apparatus have been described in detail.

Hereinafter, the construction of the low-calorie head according to the present invention will be described in detail.

The low-calorie tofu according to the present invention is prepared by adding at least one edible raw material having a low calorie per unit weight of the soy milk to a predetermined amount of the raw soy sauce, and adding a predetermined amount of soy milk So as to provide a low-calorie tofu having a low heat value compared to the head of the same weight in the prior art. To realize such a task,

It is a constitutional matter that the tofu is manufactured by further including one or more selected low-calorie substances selected from agar, gelatin, pectin and acacia as an additional raw material in the head manufacturing process.

(Note that the low-calorie substance as used herein means an edible substance which shows a calorific value lower than the calorific value per unit weight of soymilk as the raw material of the tofu to be produced).

As a concrete example of the above configuration, a calorie head having the following constitution is provided.

First, the content of agar in the agar solution is 1% to 20% of the weight of the object to be solidified, and the content of agar in the agar solution is 15% to 90%, the content of agar solution is 85% to 10% Low-calorie tofu,

Second, the content of gelatin contained in the gelatin solution is 20% to 2% of the weight of the object to be solidified, and the content of gelatin is 15% to 85% by weight of the prepared low-calorie tofu, 85% to 15% Low calorie tofu.

Hereinafter, the configuration of the low-calorie head including the above two configurations will be described in more detail.

The low-calorie tofu according to the present invention comprises soymilk, a low-calorie liquid substance, and a low calorie substance as main components.

First, the soymilk according to the present invention is obtained from a conventional process for producing tofu, and comprises general soybean milk and whole soybean milk (not further explained).

The low-calorie liquid material according to the present invention is a liquefied raw material of agar, gelatin, pectin and rosemary.

The low-calorie sugar-based liquid material according to the present invention is a material obtained by liquefying a mixture of sweet, sour ingredients with agar, gelatin, pectin and jelly.

That is, in the process of liquefying each component of agar, gelatin, pectin, and acorn, which are components according to the present invention, water produced with a caloric value of 0 kcal / g, which is a low calorific substance per unit weight of soymilk, And low-calorie liquids are produced by using water, diluted juice, or water and a diluted sugar solution as raw materials.

However, the calories per unit weight of the sweet agaric liquid agar, liquid gelatin, liquid pectin and liquid jelly have a low calorie value in comparison with the calories per unit weight of soymilk.

Agar, a component of the present invention, is a food made by repeatedly dewatering and drying the liquid by filtering and solidifying the liquid obtained by boiling mucilaginous mucilaginous mushrooms such as mugwort, and the like, and the main component thereof is carbohydrate. In addition, agar 100g contains carbohydrate, carbohydrate 75g, minerals such as calcium, sodium, potassium, magnesium, iron, copper, and zinc in large quantities, It is most commonly known as a substance with a calorie weight per unit weight of 0. (The carbohydrate contained in the agar is considered to be calorie-free since it does not absorb in the body and is released as it is.)

In other words, agar is the most excellent dietary food because 80% of the agar is composed of dietary fiber. This dietary fiber is a substance that is excreted in the body without being digested and absorbed in the body, and adsorbs accumulated cholesterol in the body, It has been known that there is also an effect of preventing adult diseases and eliminating constipation.

In addition, it absorbs moisture in the stomach as a substance that absorbs water 20 times its own weight, so that it is swollen to make it feel a fullness. Therefore, it is known that it has many effective effects such as suppressing appetite and excellent effect of diet.

On the other hand, the agar having the above-mentioned functionality forms a hard gel at a temperature of 40 ° C or lower. When the concentration of sugar increases, the strength of the gel increases as the concentration of the sugar increases. When sugar is added, the viscosity, elasticity and coagulation power are increased.

The gelatin, which is a component according to the present invention, is a substance obtained by heating collagen which is a constituent of cartilage, tendons and leather of an animal, and is used as a coagulant for food.

Further, the coagulation power between the molecules of the collagen increases at the isoelectric point PH4.7, and the coagulation power is increased. However, when food containing an acid is added, the isoelectric point becomes high and the coagulation power is lowered. Therefore, when adding fruit or fruit juice having an acidity, use it after the fruit is cooked, or when the gelatin solution is cooled to 60 degrees Celsius or lower, It can be used by preventing part of decomposition.

In addition, when the gel is stirred before hardening, a sponge structure is formed. Therefore, if necessary, stirring can be performed to produce a low calorie tofu with a very soft texture that melts in the mouth.

For other properties of agar and gelatin, see Table 4 below.

The main components of the present invention have been described above.

A method for producing a low-calorie tofu according to the present invention includes the following.

end)

1) preparing a low-calorie liquid substance or a low calorie liquid sugar substance;

2) producing soymilk;

3) preparing low-calorie soybean milk by mixing the prepared low-calorie liquid substance or low calorie homogeneously with the sugar liquid substance and the soybean milk;

4) a step of injecting the low-calorie soybean milk into a tofu mold or a filling container and then solidifying the soybean milk, wherein the low-calorie raw material is homogeneously mixed in the soy milk solids,

B) producing a solid low-calorie liquid substance solid or a solid low-calorie liquid substance solid;

1) Secondary processing of the prepared coagulum to produce a desired form;

2) producing soymilk;

3) preparing low-calorie soybean milk by mixing the coagulated solid and soy milk;

4) injecting and coagulating the low-calorie soy milk into a head molding or filling container;

And a low-calorie solidification material is dispersed in the soymilk solid,

(Alternatively, a low-calorie liquid substance coagulated solid or a low calorie liquid can be prepared by mixing a secondary processed product of a sugar liquid substance with soybean milk cooled to below the melting temperature of agar or gelatin, and injecting and coagulating the same into a head molding or filling container / Secondary processed material: granule type, mass type, linear type, etc. In addition, in step 3), soy milk can be used by cooling to a predetermined temperature, When mixed with milk and soy milk, soy milk is cooled to about 80 ℃ or so, and soy milk is cooled to about 20 ℃, so as to prevent agglutination of agar solid or gelatin solid by high temperature. will be. However, as a method for preventing these melting, one or more additional raw materials capable of raising the melting temperature can be added to the agar solution or the gelatin solution, or it may be used after forming a sugar coating layer on the surface of the low calorie material.

All)

1) preparing a solid low-calorie liquid substance coagulated solid or a solid low-calorie liquid substance;

2) solidifying soymilk to produce a soy milk solid;

3) a step of mutually laminating the two coagulated solids: the low-calorie solidification layer and the soybean milk coagulum layer are laminated by at least two layers or more, A low-calorie liquid substance or a low-calorie liquid is poured and solidified by pouring a sugar liquid substance onto the upper end of the low-calorie solid substance. In this case, when the low-calorific solidified substance has a solidification rate of 80% Or an edible adhesive layer containing starch is further formed on the surface of the solidification layer constituting the lower end, and then the upper solidification layer material is poured to form an additional solidification layer, so as to firmly bond the solidification layers to each other But it is not necessarily limited to this.)

Hereinafter, in order to facilitate a better understanding of the method for producing low-calorie tofu according to the present invention, the manufacturing method of (a) of the above production method will be described in more detail. However, it should be understood that the present invention is not limited to the following examples.

A method for producing a low-calorie tofu having the structure of a)

1) obtaining soybean milk;

2) heating the obtained soy milk;

3) cooling the heated soymilk to a predetermined temperature as needed;

4) adding a selected low-calorie liquid substance or a low calorie-containing liquid substance to the soybean milk and mixing them homogeneously to obtain a low-calorie soybean milk;

5) a mold injecting step of injecting the obtained low-calorie soybean milk into a rechargeable tofu mold or a filling container;

6) a solidifying step of solidifying the low-calorie soy milk in the mold;

7) Cutting the tofu mold to a size desired to be manufactured after desoldering as a necessary process can be manufactured through a manufacturing process including a partial process.

1) obtaining soybean milk;

In this step, soymilk having a predetermined composition is obtained through independent head manufacturing process.

The soy milk contains both soymilk separated from bean jam and soybean milk not separated from bean jam (= whole soybean milk).

2) heating the obtained soy milk;

In this process, the soy milk obtained from 1) is heated to a temperature of about 100 ° C for 2 to 3 minutes to sterilize the coagulant and to sterilize the soybean milk, and to disinfect digestive enzymes (which are extremely vulnerable to heat) It is a normal process for heating. However, it may be deleted as needed.

3) cooling the heated soymilk to a predetermined temperature as needed;

This process is to prevent denaturation of agar and gelatin which are low calorie substances to be added in the next step 4). In case of agar, it does not cause denaturation because it is around 90 ~ 100 ℃ which is the melting point. However, in the case of gelatin, when it is added at a high temperature, the bond between the molecules is weakened and the coagulating power is lost. Therefore, it is preferable to add soybean oil after cooling the soybean milk to about 60 ° C. However, it is also possible to use secondary processed gelatin to increase the melting temperature, including, but not limited to, the process of adding a predetermined amount of sugar to gelatin.

4) adding a selected one of the low-calorie liquid substance or the low calorie-containing liquid substance to the soybean milk to obtain a low-calorie soybean milk;

When the low-calorie substance is gelatin in this process, if a rapid stirring is applied, a sponge structure is formed and swelling occurs.

Conversely, when preparing a low-calorie tofu in which the sponge tissue is activated, the stirring speed and the number of times of stirring may be increased.

On the other hand, the purpose of putting agar, gelatin, pectin, and jasmine (containing starch) in this process is calorie reduction of soy milk. However, since it has a coagulation power in its own properties, when it is mixed with soy milk, the function as a coagulant is naturally exhibited. Therefore, the addition of coagulant does not necessarily require the addition of coagulant. However, it goes without saying that one or more kinds of coagulants may be further added to the present process to improve the coagulation power.

5) a molding mold injecting step of injecting the low-calorie soybean milk obtained from the above into a rechargeable tofu mold or filling container;

The low-calorie soybean milk obtained from the above process is filled into a rechargeable tofu mold capable of manufacturing a plurality of tofu pieces at once, and a filling container for making tofu.

6) the step of solidifying the low-calorie soy milk in the mold;

In the case of a composition containing agar, it is preferable to coagulate at a temperature of about 20 ° C or less, and in the case of a composition containing gelatin, it is preferable to coagulate at a temperature of 4 ° C or less. However, it is not necessarily limited thereto.

The step of "7) cutting the head mold to a size to be manufactured after demolding"

In this step, when a low-calorie head is manufactured using a mold in-mold forming mold that molds a plurality of tofu at one time as a necessary process, the low calorie soy milk in the mold is solidified and then cut into a desired size. Therefore, if low-calorie tofu is produced using a filling container for making tofu, this process is eliminated.

The method for producing the low-calorie tofu according to the present invention has been described in detail.

Next, specific constitutional ratios of the low-calorie liquid substance as a main component according to the present invention will be described in detail.

First, the composition ratio of agar, which is one kind of low-calorie liquid substance according to the present invention.

(However, the following examples are examples in which the concentration is 8brix, the weight is 500g, and the calorie is 455kcal.)

The low-calorie tofu containing the agar as a constituent according to the present invention has a soybean milk content of 15% to 90% and an agar solution content of 85% to 10% based on the weight of the low-calorie soybean curd prepared as described above.

The content of agar contained in the agar solution is preferably about 0.15% to 3% of the weight of the object to be coagulated. However, it is not necessarily limited to this. (The solvent is based on water.)

The soy milk content of the low-calorie tofu according to the invention also contains at least 15%.

This is a constitution for keeping the taste of the tofu intact at a minimum.

In addition, the low-calorie head according to the present invention is preferably constituted by a configuration in which a calorie of at least 10% or more is reduced compared to a general head. This is a constitution for minimizing weight loss through ingestion of low-calorie tofu. (If the content of agar solution is less than 10% or the content of soybean milk exceeds 90%, the calorie reduction rate will be less than 10% and the effect of weight loss will be minimal.)

The low calorie tofu according to the present invention can be used without limitation because the calorie of the agar, which is the calorie reducing agent, is 0 kcal / g, and the calorie of the tofu is lowered in proportion to the input amount. However, when the content of the agar solution is 30% or more of the weight of the coagulation target, the taste of the prepared low-calorie tofu is lowered, which is not recommended. However, it is not necessarily limited thereto.

According to Table 2 above,

A low calorie tofu of 409 kcal is produced with a soy milk content of 90% and a liquid agar (or agar solution) content of 10% (calorie reduction amount 46 kcal)

A low-calorie tofu of 68.25 kcal is produced when the soy milk content is 15% and the agar (or agar solution) content is 85% (calorie reduction amount 386.75 kcal )

The specific composition of the above agar solution is as follows.

In the case of the above agar solution, 'water' is generally used as a low-calorie liquid substance. In this case, the amount of water added is the amount of the agar contained in the agar solution.

The calculation of concrete water input is as follows.

Example 1)

In the case of low-calorie tofu having a head weight of 500 g, a soy milk content of 15%, an agar solution content of 85% and an agar content of 0.3%

The weight of soy milk 75g, the weight of agar 1.5g.

By displaying the above as a simple formula and calculating the weight of the water to be consumed;

500 - (75 + 1.5) = 423.5g. That is, the input amount of water is 423.5 g.

As described above, the low-calorie tofu including the agar, which is the first embodiment according to the present invention, has been described.

Hereinafter, it is a composition ratio when gelatin is included as a component.

As described above, the low-calorie tofu containing gelatin as a constituent according to the present invention has a soy milk content of 15% to 85% by weight of the prepared low-calorie tofu,

The content of the gelatin solution is 85% to 15%

The content of gelatin contained in the gelatin solution is 1% or more, preferably 1% to 6%, of the weight of the object to be coagulated. However, it is not necessarily limited thereto.

The soy milk content of the low-calorie tofu according to the present invention is at least 15%. This is to maintain a minimum head taste.

In addition, the low-calorie head according to the present invention is preferably constituted by a configuration in which a calorie of at least 10% or more is reduced compared to a general head. This is a constitution for minimizing weight loss through ingestion of low-calorie tofu. (Gelatin

If the content exceeds 20% or the content of soybean milk exceeds 85%, the calorie reduction rate becomes less than 10%, and the effect of weight loss is considered to be minimal.

In addition, the low calorie tofu according to the present constitution is limited in use because the calorie of gelatin, which is a component for reducing the calorie, is 3.38 kcal / g, and the amount of heat is increased, the amount of heat of the head is rather increased. When the content of gelatin is 20% or more, it is difficult to add more than 15% of the soybean milk content by the increase of the heat quantity by the gelatin, and the taste of the tofu is lost and the desired calorie reduction effect can not be obtained. When the added amount of gelatin is 20% or more of the weight of the object to be coagulated, the prepared low-calorie tofu may become hard, lowering the texture and increasing the manufacturing cost as the content of gelatin is increased.

Referring to Table 3,

When soy milk content is 15% and gelatin content is 2%, a low calorie tofu of 102 kcal is produced (calorie reduction amount 352.5 kcal)

A low calorie tofu of 406.25 kcal is produced (with a calorie reduction of 48.75 kcal) with a soy milk content of 15% and a gelatin content of 20%.

Meanwhile, in the case of the heavy gelatin solution, a low-calorie liquid substance containing water is included as a constituent. The amount of water is made up by subtracting the amount of gelatin contained in the above-mentioned gelatin solution.

The calculation of the concrete water input amount is as follows.

Example 1)

In the case of low-calorie tofu having a head weight of 500 g, a soy milk content of 15% and a gelatin content of 2%

From the above, the weight of soybean milk is 75 g and the weight of gelatin is 10 g.

By displaying the above as a simple formula and calculating the weight of the water to be introduced;

500 - (75 + 10) = 415 g. That is, the amount of water supplied is 415 g.

Above, the composition ratio of agar and gelatin was explained.

Meanwhile, the low-calorie tofu according to the present invention may be manufactured by further comprising a juice for improving the flavor of the low-calorie tofu. The calorie portion of the juice is further removed from the soy milk, It is offset by further addition of water. (But soy milk content should be kept at least 15%.)

Yes)

If water is to be replaced by a low calorie liquid substance (e.g., fruit juice containing solution), the increased calorie portion may be further removed from the soy milk by injecting a low calorie liquid substance.

That is, when 10 g of a low-calorie liquid substance of 2 kcal / g is added, a heat quantity of 20 kcal is increased. Therefore, 21.98 g (0.91 kcal / g) of soy milk corresponding to the above 20 kcal is further added and 11.98 g of the above- The preparation of the low-calorie tofu having a weight of 500 g is completed. (However, this composition is applicable only to the composition in which the soy milk content of the low-calorie soybean curd prepared at the end is at least 15%.)

The method for producing the low-calorie head according to the present invention has been described above.

On the other hand, the agar solid or gelatin solid, which is a component according to the present invention, may be prepared by further including one or more additional raw materials capable of raising the melting temperature, as a constitution for preventing the solidified body from being melted at a high temperature And may be produced by forming an additional coating layer capable of raising the melting temperature, and preferred examples thereof include sugar (sugar) and sugar. However, it is not necessarily limited thereto.

The low-calorie tofu according to the present invention may be used as a low-calorie substance (calorie-reducing agent) as mentioned in the above description, and pestine or jelly may be used. Examples of the jelly include herbaceous mushroom, . However, it is not necessarily limited thereto.

(※ Jukugo: The starch obtained from grains or fruit is gorgeous and cooled.

The definitions defined in the Food Sanitation Act include the use of starchy raw materials and polysaccharides such as mixed jelly and old-fashioned jelly, which are gorgeously molded with polysaccharide as the main raw material. Jelly calorie: about 10 ~ 40kcal per 100g)

The low-calorie soybean curd according to the present invention may be used as a coagulant of soybean milk as natural coagulants including agar, gelatin, pectin, starch, casein, egg protein, egg yolk, vegetable extract as other gelling agent, and calcium sulfate, magnesium sulfate, A synthetic coagulant including calcium chloride, magnesium chloride, milky magnesium, GDL and the like may be used. However, it is not necessarily limited to the above.

The low-calorie tofu according to the present invention may further comprise, as an additional constitution as required, a round shape of an animal or vegetable edible material obtained from nature, a cut of the animal or vegetable edible material, a cooked or seasoned animal, Crustaceans, shellfishes, meat, fruits, leafy vegetables, root vegetables, mushrooms, and cheeses. As a specific example of the above-mentioned foods, there may be mentioned, for example, It is an apple, a pear, a peach, a plum, an apricot, a mandarin, a persimmon, a grape, a chestnut, a jujube, a cherry, a plum, a plum, a fig, a watermelon, a strawberry, a banana, a melon, Apple, mango, grape, tomato, Daebong city, drop tomato (lantern / slim), pomegranate, persimmon, persimmon, kumquat, raspberry, / Black), quince, cherry, cherry, Avocado, orange, pineapple, kiwi, banana, pomegranate, purple, mango, red globe, Taiwan mango, durian, palm, grapefruit, papaya, lemon, rambutan, rich, mangosteen, raspberry, blueberry, greek pear Walnut, jujube, bank, mochi, garlic, sweet cone, crab, shrimp, king crab, pine nuts, peanut, almond, Lobster, crab, mullet, sandal, defense, sardine, mackerel, fish, saury, pollack, codfish, sea bream, flounder, smoked salmon, salmon, early trout, defense, eel, tuna, shrimp, skunkfish Smoked turkey meat, turkey meat, pheasant meat, smoked pork, pork, pork rib, pork seasoning, spam (processed pork), meat meat, meat meat , Meat chow mein, built in meat, meat liver, bacon, beef, spice sparerib, beef spice, sheep Mackerel, mackerel, oyster, mussel, clams, abalone, oyster, seashell, purple sweet potato, fish cake, squid, octopus, mackerel, sea cucumber, Mushrooms, mushrooms, mushroom, mushrooms, bamboo shoots, kimchi, kimchi, mustard leaves, celery, parmesan cheese, camembert cheese, cheddar cheese, You can choose from a wide range of products such as: Dada cheese, Mozzarella cheese, Emmental cheese, Roquefort cheese, Cherbourg cheese, Blue cheese, Milk cheese, Sirloin cheese, Soft cheese, Breath blue cheese, Cro cheese, Brads, pro-majed swarovsin, gorgonzola, edible flowers and the like. However, it is not necessarily limited to the above.

In addition, the above-mentioned edible flowers can be used in various fields such as daisies, dahlias, roses, oysters, jurian, chrysanthemum, small country, carnations, gold boots, tulips, kaoslip, nasturtium, pansy, violets, sunflowers, Chrysanthemum, Apricot flower, Peach flower, Geranium, Jasmine, Snapdragon, Camelliaceae, Begonia, Chrysanthemum, Primrose, Cherry blossom, Sweet pea, Sage, Breath thistle, Mint flower, Coriander flower, Cow slip, Saffron, Rape flower, , Cornflower, fennel, chamomile, marguerite, coriander, and the like, which are included as preferred examples. However, it is not necessarily limited to the above.

In addition, the low-calorie tofu is composed of nutrients lacking in tofu and nutrients that may be deficient in diet for weight control, and one or more additional nutrients for supplementing nutrients such as vitamins, minerals, iron, and folic acid Can also be manufactured.

The low-calorie tofu according to the present invention may further comprise one or more effective ingredients for improving the health of the human body. Examples of the low-calorie tofu include spirulina, methionine, Examples include omega-3, saponin, propolis, pollen, and minerals such as iron, calcium, iodine, folic acid, and vitamins, which are ingredients for stimulating metabolism and increasing immunity. However, the present invention is not limited to the above, and various other validity factors may be further included.

The low-calorie tofu according to the present invention is a component for supplementing the taste of the smooth tofu upon ingestion, and is a flavor ingredient such as vanilla flavor, chocolate flavor, strawberry flavor, grape flavor, mint flavor, , A composition further comprising aspartame, tagatose, reduced maltose, honey, and the like, and further comprising an edible pigment, an edible natural pigment as an aesthetic component. This sugar ingredient provides the effect of preventing hysteresis of agar coagulant (※ Hysteresis phenomenon: phenomenon of water escaping)

In addition, the low-calorie tofu according to the present invention includes at least one proteinase, lipase, and carbohydrate degradation-inhibiting enzyme for activating the energy metabolism of protein and lipid carbohydrate, thereby contributing to the decomposition of nutrients, So that the dieting effect can be improved.

The low-calorie tofu according to the present invention may further include vitamins and minerals that help activate the energy metabolism of carbohydrates, proteins, and fats. Preferred examples thereof include vitamin B groups (B1, B2, B6, B12 L-phenylalanine, L-leucine, L-methionine and L-methionine, which are necessary amino acids for protein synthesis and enzyme synthesis, and vitamin C, minerals (magnesium, zinc, chromium), niacin, pantothenic acid, biotin, Lysine, lysine, palatinose, L-isoleucine, L-valine, L-histidine, L-threonine, L-tryptophan and the like. However, it is not necessarily limited thereto.

The following is an example of a low calorie tofu according to the present invention.

Example 1)

Low-calorie soybean milk, which is a mixture of 450g of 7brix soy milk and 50g of agar solution, was added to the inside of the filling container and solidified at a temperature of 20 ° C for 12 hours to prepare 500g of low calorie soybean curd with a weight of 409kcal.

Example 2)

A mixture of 100g of 7brix soybean milk and 200g of agar solution was poured into a tofu mold and solidified at a temperature of 20 ° C for 12 hours and then demolded and cut into a number of pieces to produce a low calorie tofu having a weight of 500g and a heat quantity of 91kcal.

Example 3)

A mixture of 300 g of soybean milk of 7brix and 200 g of a complete gelatin solution was poured into a tofu mold, cooled and solidified at a temperature of 4 ° C for 12 hours and cut into a plurality of pieces to prepare a low calorie tofu having a weight of 500 g and a heat quantity of 340 kcal.

Example 4)

50g (40kcal) of peeled mandarin was poured into a tofu mold, 200g of gelatin solution was injected into the filling container and then solidified. 250g of 7brix soybean milk was injected into the top of the filling container and solidified at a temperature of 3 degrees Celsius 500 g, and a caloric content of 301 kcal.

Example 5)

Low-calorie soy milk, which is a mixture of 300g of 7brix soybean milk and 200g of agar solidified with juice, was poured into the filling container and solidified at a temperature of 20 ° C for 12 hours to give a low-calorie tofu having a weight of 500g and a heat quantity of 363kcal .

Example 6)

After 200g of the olive mucilage solution was injected into the head molding mold to form a solidified layer. And 300g of 7brix soymilk was injected at the top of it, so that a soybean milk coagulant layer was formed to produce a low calorie tofu having a weight of 500 g and a heat quantity of 313 kcal.

The constitution of the low-calorie head according to the present invention has been described above.

The low-calorie tofu produced according to the constitution of the present invention can be freely produced with a calorie to be produced, and the content of saponin is naturally reduced at the same time as the content of soybean milk is reduced, thereby providing an advantage of preventing side effects due to excessive saponin intake do.

A: Tofu body
B: Pattern (column)
F: injection device
L: perforated line
M: heterogeneous plant material (M)
N: Molding column
P:

Claims

About tofu
Tofu body and
Characterized in that it comprises at least one or more constituent elements of a pattern starting from a selected face on the head body and extending to the deep part and extending as far as necessary through the deep part to the back face thereof, tofu.

The method of claim 1, wherein the patterned coin tofu
1) injecting a spoon into a forming mold having a shape to be manufactured;
2) compression molding the sole portion injected into the molding frame;
3) inserting a shaping note of a pattern to be engraved on the selected surface on the compressed sole;
4) discharging the compressed sole in the inserted molding die to the outside;
5) injecting a heterogeneous material (M) into the empty space on the compressed sole formed after the discharge;
6) solidifying the heterogeneous material (M) to form a pattern;
7) removing the molding die;

or
1) injecting a spoon into a forming mold having a shape to be manufactured;
2) compression molding the sole portion injected into the molding frame;
3) inserting a molding die of a pattern to be engraved on the selected face of the compressed mustache;
4) discharging the inserted molding die and the compressed softened portion inside the molding die together to the outside;
5) injecting a heterogeneous material into the empty space on the compressed sole after the discharge;
6) solidifying the heterogeneous material (M) to form a pattern;
Characterized in that the tofu is manufactured through a manufacturing process comprising a partial process as a partial process.

In Item 1
Agglutination of soymilk and soybean oil. Wherein the at least one substance is selected from the group consisting of animal food materials and vegetable food materials.

A predetermined low calorie substance having a calorific value lower than the calorific value per unit weight of the soymilk which is the raw material of the tofu to be manufactured is added in place of the predetermined amount of the soybean milk used in the production of the tofu to reduce the calories of the tofu, As a result,
The low calorie tofu
end)
Preparing at least one raw material selected from agar, gelatin, jelly, and pectin as a low-calorie liquid substance or a low-calorie liquid sugar material;
Producing soy milk;
Preparing low-calorie soybean milk by mixing the prepared low-calorie liquid material or low-calorie material homogeneously with the sugar liquid material and the soybean milk;
Wherein the low-calorie soy milk is injected into a head forming mold or a filling container and then solidified; and the low calorie raw material is homogeneously mixed in the soy milk solids,

B) preparing a low-calorie liquid substance or a low calorie-containing liquid substance as a solid;
Preparing the prepared low-calorific solid by a secondary process to obtain a desired form;
Producing soy milk;
Preparing low-calorie soy milk by mixing the low-calorie solid and soy milk;
Injecting and coagulating the low-calorie soybean milk into a head molding or filling container;
And a low-calorie solidification material is dispersed in the soymilk solid,

All)
Preparing a low-calorie liquid material or a low calorie liquid material as a solid;
Solidifying the soybean milk to prepare a soybean milk solid;
Wherein the low-calorie solidification layer and the soybean-based solidification layer are laminated on each other, wherein the low-calorie solidification layer and the soybean-based solidification layer are laminated one upon the other,
And at least one selected from the group consisting of a mixture of two or more components selected from the group consisting of low-calorie tofu.

4. The method according to claim 4, wherein the low-calorie liquid substance or the low calorie liquid sugar substance comprises a material selected from the group consisting of agar, gelatin, jelly, and pectin, or a mixture of two or more thereof, Features low-calorie tofu.

5. The method according to claim 5, wherein the tofu is a low-calorie tofu containing the agar as a raw material
Wherein the soy milk content is 15% to 90%, the agar content is 85% to 10%, and the agar content in the agar solution is 0.15% or more based on the weight of the object to be coagulated.

5. The method according to claim 5, wherein the low-calorie tofu containing the gelatin as a raw material
The content of gelatin contained in the gelatin solution is 1% or more, relative to the weight of the object to be coagulated, of soybean milk 15% to 85%, gelatin solution 85% to 15% .

The low-calorie tofu of one of the items selected from the items 4 to 7 is further constituted as necessary and further comprises at least one selected from natural sweeteners or artificial sweeteners for improving the flavor, Low-calorie tofu.

The low-calorie tofu of one of the items selected from the items 4 to 7 is a further constitution according to need, a round of an animal edible material or vegetable edible material obtainable from nature, a mass of the animal-and-fowl formula, a particle of the animal / Granules), and at least one kind of raw material selected from those prepared by cooking and seasoning the animal-and-fowling formula material.

4. The method according to one of claims 4 to 7,
The low-calorie tofu can be further configured as needed
And at least one selected from the group consisting of nutrients that are deficient in tofu, nutrients that may be deficient during diet for weight control, and heavy metals and radioactive substances.

The low-calorie tofu of one of the terms selected from 4 to 7 is an additional constituent as required. The protein, lipase, carbohydrase, B1, B2, B6, B12, niacin, pantothenic acid, biotin, folic acid, vitamin C, magnesium, zinc, chromium, L-phenyl, arginine, L-leucine, L-methionine, L- Characterized in that it further comprises at least one selected from the group consisting of L-isoleucine, L-valine, L-histidine, L-threonine and L-tryptophan.

[5] The agar, gelatin and pectin according to claim 5, wherein the agar, gelatin, and pectin are prepared through an additional processing step for increasing the melting temperature as an additional constitution as required. tofu.