KR20150069667A - manufacturing method of whole soybean curd mixed functional powder - Google Patents

Abstract

The present invention relates to a method for manufacturing a non-pressure type, nutrient whole soybean curd wherein a whole soybean curd is produced from a soybean powder by pulverizing soybeans ultrafine to 600 to 800 mesh by using an air current pulverizing apparatus, in the production process, in order to supplement nutrients deficient or lacking in soybeans, garlic, ginger, Chinese chive, and ginseng, which are pulverized ultrafine to 600 to 800 mesh, and an eggshell powder or a clam powder, which is pulverized to 1000 mesh, are mixed with 2 to 3% of a soybean powder, subsequently, nutrients deficient in soybeans can be supplemented and a non-pressure type nutrient whole soybean curd is manufactured. The invention provides two methods for manufacturing a whole soybean curd: a first method for manufacturing a non-pressure type warm soybean curd; and a second method for manufacturing a non-pressure type cool soybean curd. Above all, as a process commonly applied to the first and second method, 3.3 kg of soybean flour, 10 g of garlic powder, 10 g of ginger powder, 10 g of Chinese chive powder, 10 g of ginseng powder, 10 g of clam powder (eggshell powder) and 13 L of water are mixed and stirred at a high speed of 2,800-3000 rpm for 6 minutes, a steam generated by a high-temperature steam generator is directly sprayed to a soybean milk and heated for 10 minutes to a temperature of about 100°C and steamed for 3 minutes. Thereafter, according to the first method, a coagulant is mixed, first, with transglutaminase, which is cooled to a temperature of 60°C, and then, mixed with GDL and magnesium chloride, the coagulant is injected to the soybean milk and hardened in a mold frame so as to produce a whole soybean curd. In the second method, a coagulant is mixed with transglutaminase, which is cooled to a temperature of 10°C, and then mixed with GDL and magnesium chloride, the coagulant is injected to the soybean milk, the soybean milk is filled in a soybean curd container, steamed at high temperatures, and cooled at low temperatures so as to produce a whole soybean curd.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method of manufacturing a nutritional forefoot mixed with functional powder (garlic, ginger, leek, ginseng powder, and egg shell powder)

The present invention relates to a heating process for heating soymilk which has been heated by high temperature heat after agitating the ultra-fine pulverized soybean powder and water with a gas-phase pulverizer, a boiling process for three minutes of boiling, and a cooling process for cooling the boiled soymilk In the preparation process of the front part of the packing order, 3.3 kg of soybean powder, 13 g of water, 10 g of garlic powder, 10 g of ginger powder, 10 g of leek powder, 10 g of ginseng powder and 10 g of shell powder (or egg shell powder) The mixture is stirred at a high speed of 2,800 rpm to 3,000 rpm for 6 minutes, and a high-pressure steam is sprayed, and the mixture is heated at a low speed of about 1,000 rpm to 1,200 rpm for about 10 minutes until the temperature of the soybean milk reaches about 100 캜 And a third process for aging the soymilk heated for about 3 minutes. The soy milk is cooled at a low temperature (about 5 < 0 > C) A cooling step of cooling the fourth step for cooling, and a fifth step of packaging the molded tofu.

As a first method of making the tofu before grinding, 100 ℃ of soymilk which had been stirred and heated was cooled to 60 ℃, and then transglutaminase was first added and then GDL (Glucono-Delta-Lactone, Glucono- Delta-Lactone) and magnesium chloride into a mold to solidify the unfixed state in the mold to form the front head.

As a second method, soybean milk having a temperature of 100 ° C. that has been subjected to stirring and heating and boiling is cooled to 10 ° C. or less, and then a transglutaminase (Transglutaminase) is added and a coagulant mixed with GDL and magnesium chloride is added. , Followed by steaming and sterilization at a high temperature (60 ° C for 40 minutes and 80 ° C for 30 minutes), followed by cooling at a low temperature of 10 ° C or less for 30 minutes to produce a cold tofu.

Generally, conventional tofu is prepared by soaking raw soybeans, pulverizing soybeans to produce soybean milk, adding a coagulant to soybean milk to make soybean curd, and pressing the soybean curd. Such conventional tofu has a disadvantage in that when soybean is soaked and pressed, the organic acid, sugar, and water-soluble protein contained in soybean are dissolved in water and lost, and about 150% of the input soybean is produced as waste.

In addition, it consumes a lot of electricity in the process of boiling and pulverizing soybeans using a large amount of water in the course of washing and calling beans, which is detrimental to the environment of waste water generation and energy use.

In addition, the beage contains a large amount of nutrients such as carbohydrate, dietary fiber, protein, oligosaccharide, and isoflavone. If the nutrients are not utilized properly, the economic loss and cost of the dietary fiber and soluble protein There is a nutritional loss in loss.

 On the other hand, in order to produce tofu with raw soybeans, a large amount of water is required, and accordingly, the used water is treated as wastewater, and there is a problem of treating the wastewater.

To solve this problem, soybean micropowder is dissolved in water to make soymilk, which is heated and kneaded, followed by coagulating with a coagulant. The frontal part has a yield of about three times as much as a conventional conventional tofu, which is economical and can prevent an enormous amount of wastewater generated in the production of conventional tofu, and can significantly reduce the energy consumption of electricity and gas. That is, it is economical due to an increase in production amount, and it is an eco-friendly tofu manufacturing method by drastically reducing water and electricity.

 Conventional methods for producing tofu made by soaking, grinding, heating, boiling, coagulating, and wrapping steps have disadvantages in that they can not provide other nutrients other than the nutrients possessed by soybeans. As a result, There is a problem that the tofu can not be uniformly formed.

In order to solve these problems at the same time, the nutrition-rich frontal part is prepared by mixing garlic, ginger, leek, ginseng and shellfish (or egg shell) powder in raw soybean flour and delaying the coagulation speed to produce a uniform quality frontal part .

DISCLOSURE Technical Problem The present invention has been devised in view of the above-mentioned problems of the prior art, and it is an object of the present invention to provide a method of mixing soybean powder with water in which garlic, ginger, leek, ginseng and shellfish powder (or egg shell powder) The mixture of soybean powder (soymilk) is cooled to incorporate transglutaminase and GDL and magnesium chloride are added to control the solidification rate so that the homogeneous quality of the soybean curd and the flavor of the soybean are maintained, Which provides a rich nutrition that can not be provided by the user.

It is an object of the present invention to provide a method for manufacturing a frontal part which is manufactured in the order of a heating step of heating with high temperature heat, a steaming step of aging soymilk, a cooling step and a packaging step in the order of stirring the soybean powder and water,

The reason for adding the shellfish powder to the above is to supplement the insufficient calcium in the soybean and to retard the solidification of the tofu so that the tofu is homogeneously and smoothly solidified.

 The addition of garlic, ginger, leek, ginseng powder or clam powder (egg shell powder) when mixing soybean powder in a storage tank aims at producing nutritious tofu by supplementing the efficacy of each additive and the efficacy of soybean .

To make tofu with stirring, heating and boiling soy milk

 In the first method, soybean milk was cooled to 60 ° C, transglutaminase was first added, stirred at low speed for about 3 minutes, and then coagulant mixed with GDL and magnesium chloride was added thereto, It is a non-squeeze on tofu manufacturing method that solidifies

In the second method, after cooling to 10 ° C or less, a transglutaminase is added, stirred at a low speed for about 3 minutes, a coagulant mixed with GDL and magnesium chloride is added, (40 minutes at 60 占 폚, 30 minutes at 80 占 폚), and cooling at a low temperature of 10 占 폚 or less to make a cold tofu.

In the process of manufacturing the front part, 3.3 kg of soybean powder, 13 g of water, 10 g of garlic powder, 10 g of ginger powder, 10 g of leek powder, 10 g of ginseng powder and 10 g of shell powder (or egg shell powder) rpm for 6 minutes at a high speed and a second step of spraying high-pressure steam and stirring at a low speed of about 1,000 rpm to 1,200 rpm for about 10 minutes until the temperature of the soybean milk reaches about 100 캜 And a third step of cooling the soymilk using cooling water at a low temperature (about 5 ° C) while the soybean milk is being agitated at a low speed, and a step of cooling the shaped tofu And the fifth step of packaging.

In the method of manufacturing the frontal part of the present invention, the soybean powder is mixed with garlic, ginger, leek, ginseng powder and shell powder (egg shell powder), and the mixture is stirred, heated, (Transglutaminase), and then a coagulant such as GDL and magnesium chloride is added to control the solidification rate, thereby maintaining the uniform quality of the soybean curd and the sweet taste of the soybean, and providing a nutritionally rich frontal part.

The frontal part manufactured through these processes can provide many nutrients to be taken for health by supplements of fat, protein and calcium due to garlic, ginger, leek, ginseng and shellfish powder added in addition to the nutrients of soybean By delaying the solidification speed of the tofu, it is possible to produce a uniform quality frontal part.

In addition, each of the functional powders added has many medically proven components such as anti-cancer component, blood pressure lowering component, and diabetes-suppressing component, thus preventing cancer and preventing adult diseases.

   1 is a process diagram showing a manufacturing process of the present invention.

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

 BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram showing a manufacturing process of the present invention.

After mixing 3.3 kg of soybean powder, 10 g of garlic powder, 10 g of ginger powder, 10 g of leek powder, 10 g of ginseng powder and 10 g of shell powder (or egg shell powder) in 13 liters of water, the mixture was centrifuged at high speed for 6 minutes at 2,800 rpm to 3,000 rpm (S100). ≪ / RTI >

The antifoaming agent (glycerin fatty acid ester) is usually mixed to prevent foaming, and the shell powder (egg shell powder) is mixed in order to control the rate of solidification and to add calcium as a nutritional additive in the frontal part to improve the functionality.

In addition, allysine contained in garlic has powerful antiseptic and antimicrobial action, and it is effective in improving physical strength, tonic effect and fatigue recovery (germanium binds to vitamin B1), energetic enhancement, improvement of arteriosclerosis, suppression of body aging, Promotion of blood circulation, improvement of hypertension, improvement of diabetes, anti-cancer action, allergy inhibition action of atopic dermatitis, promotion of formal and digestive action, nervous stability and soothing effect.

The efficacy of ginger is anti-inflammatory, anti-arthritis treatment, relieving asthma symptoms, and anti-cancer effect.

The leek is slightly warm, flavorless, spicy and poisonous. Eating raw food stops the pain and releases poison. It strengthens the stomach and prevents constipation when it is cooked. Its efficacy has the effect of prevention of colds, improvement of fragility, beauty, prevention of adult diseases.

The efficacy of ginseng is improved by liver function recovery, anti-cancer immunity effect, diabetes effect, anti-stress effect,

Effects on hypertension and hypotension, fatigue recovery effect, and neuron promoting effect

Shell powder (egg shell powder) is used for calcium supplement.

When the first step (S100) is completed, a heating process is performed in a second step (S200) of spraying high-pressure steam for 10 minutes with low speed stirring at 1000-1200 rpm.

 The soybean powder and the vegetable powder used for preparing the frontal part are preferably used as fine powder of about 600-800 mesh.

The reason is to soften the texture of the frontal part and to provide a taste that is good.

On the other hand, the third step (S300) of performing the second step (S200) and the third step (S300) is performed for about three minutes.

And a fourth step (S400) of cooling a mixture of water and soybean fine powder in the storage container using low-temperature cooling water while performing low-speed stirring while performing the third step (S300).

 When the cooling process is completed, it is preferable to add 0.2% to 0.3% of coagulant (TG and GDL magnesium chloride mixture). If the above-mentioned coagulant is added in an excessive amount, it will hinder the texture of the tofu of the quick expressway and adversely affect the flavor of the frontal part.

In addition, if the added coagulant is added too little, a uniform coagulation reaction can not be expected and the quality of the frontal part is adversely affected.

 On the other hand, the first method in the fourth step (S400)

After cooling the soymilk at 100 ° C. completed in the third step (S300) to 60 ° C., a transglutaminase was first added, and then a coagulant mixed with GDL and magnesium chloride was added thereto, And the non-cancerous on-head manufacturing method

 The second method

After the soymilk having been subjected to the third step (S300) was cooled to 10 ° C or lower, a coagulant containing a transglutaminase and a mixture of GDL and magnesium chloride was added thereto, and the soybean milk was filled with soy milk There is a method of manufacturing a non-squeezed cold-free tofu which is obtained by steaming and sterilizing at a high temperature (60 ° C for 40 minutes and 80 ° C for 30 minutes) and cooling at a low temperature of 10 ° C or lower to make a cold tofu.

The reason why soymilk is cooled to 10 ℃ or less is because it gives a sufficient time of enzyme activity and it has a very positive effect on the coagulation reaction of the coagulant, resulting in a good taste and texture.

  Meanwhile, the fourth step (S400) is followed by a fifth step (S500) of packing and packing the container.

In the fifth step S500 of packing, the solidification rate of the frontal part filled in the packaging container is generally controlled by magnesium chloride, but the feature of the present invention is that the coagulation rate is controlled by the shellfish powder to be from 13 to 15 Bricks Concentration.

 The characteristics when the shellfish powder is mixed with the shellfish powder are shown in the table below.

Reaction time When mixing shell powder When shell powder is not mixed Remarks 15 minutes Inhibition of solidification reaction Solidification progress 30 minutes Minimal solidification reaction The rapid solidification half 60 minutes Solidification progress Complete solidification

As can be seen from the above, when the shell powder is mixed, the solidifying speed is controlled more than when the shell powder is not mixed, so that uniform head quality and inherent taste can be maintained.

 On the other hand, when the soybean powder is mixed into the storage tank in the first step, the frontal part having enhanced flavor and nutrition, that is, a functional part, can be produced by mixing various vegetables (garlic, ginger, leek, ginseng, etc.) powder.

Accordingly, the present invention relates to a process for preparing a functional frontal portion having a uniform quality of tofu, a fine texture and various nutrients richly mixed with soybean flour by mixing various functional powders and shell powder with stirring, heating and cooling after boiling There is an advantage to be able to.

S100 stirring step
S200 heating step
S300 steaming stage
S400 cooling step
S500 Packaging step

Claims (3)

After stirring the soybean powder, garlic powder, ginger powder, leek ginseng powder and shellfish powder (egg shell powder) and stirring, it is heated by high temperature heat, , 10 g of ginger powder, 10 g of ginger powder, 10 g of ginger powder, 10 g of ginseng powder and 10 g of shell powder (egg shell powder) were mixed in a reservoir at about 3,000 rpm At a high speed for 6 minutes and a second step heating step in which low-speed stirring is performed at about 1,000 rpm to 1,200 rpm for about 10 minutes until the temperature of the soybean milk reaches about 100 캜 by spraying high-pressure steam, and A third process for ripening soymilk for about 3 minutes, a fourth process cooling step for cooling the soymilk using cooling water at a low temperature (about 5 ° C) while the soybean milk is being stirred at a low speed, A fifth step of packaging comprising:

In the cooling step
After the soybean milk was cooled to 60 ° C, a transglutaminase was first added, and then a coagulant mixed with GDL and magnesium chloride was added thereto, and the functional powder (garlic, ginger , Leek, ginseng and clam powder) to produce a nutritious, non-squeezed on-tofu This study was carried out to investigate the effects of the mixing process of soybean powder, garlic powder, ginger powder, leek powder and shellfish powder (egg shell powder) , 3.3 kg of soybean powder, 13 g of water, 10 g of garlic powder, 10 g of ginger powder, 10 g of leek powder, 10 g of ginseng powder, and 10 g of shell powder (or egg shell powder) were mixed at a high speed of about 3,000 rpm for 6 minutes A second step of stirring the mixture at a low speed of about 1,000 rpm to 1,200 rpm for about 10 minutes until the temperature of the soybean milk reaches about 100 캜 by spraying high pressure steam, and a step of aging the soybean milk for about 3 minutes 3 process steaming step and a fourth process cooling the soymilk using cool water at a low temperature (about 5 캜) while stirring the soybean milk at low speed stirring and a fifth process for packaging the molded tofu

In the cooling step
After the soymilk was cooled to 10 ° C or less, a transglutaminase was added, and a coagulant containing GDL and magnesium chloride was added thereto. Then, the soybean milk was filled in soybean milk and incubated at a high temperature (60 ° C. for 40 minutes, 80 ° C. (Garlic, ginger, leek, ginseng, and shell powder) which is prepared by cooling at low temperature (below 10 ° C) and producing cold tofu.
The present invention relates to a process for preparing a soybean flour, a garlic powder, a ginger powder, a ginger powder, and a water-containing soybean flour, , 13 liters of water were mixed with 10 g of garlic powder, 10 g of ginger powder, 10 g of leek powder, 10 g of ginseng powder, and 10 g of shell powder (or egg shell powder) to make up for lack of nutrition How to make a uniform front head

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