KR20160009717A - Manufacturing Method of Bean Curd Korean Sausage Containing Rice Bran - Google Patents

Abstract

The present invention relates to a method for manufacturing Korean bean curd sausage containing rice bran. A pig intestine, which is an outer layer of a Korean sausage, is marinated with soybean paste and is processed by an aging step to remove smell unique to the Korean sausage and to improve unpleasant taste. Binding force of the Korean sausage, which is usually reduced as main ingredients of stuffing for the Korean sausage are replaced by bean curd, is increased by rice bran which has high quality protein and rich dietary fiber. At the same time, a functional effect of the rice bran is provided.

Description

Technical Field [0001] The present invention relates to a manufacturing method of a bean curd containing a rice bran,

The present invention relates to a process for the production of tofu which comprises rice bran.

Tofu is a food made from soybeans that is "beef in the field." It is a nutritious protein source. It contains a high content of calcium and iron as well as protein and essential amino acids. It contains various physiologically active substances. It helps maintain rhythm and is effective in preventing diseases such as cancer, geriatric diseases, osteoporosis, and menopausal syndrome.

Protein and essential fatty acids, which make up 40% of soybeans, are the main source of tofu, which supplies energy to the brain and helps nerve cell growth. In particular, lecithin, which is rich in tofu, acts as a major component of neurotransmitters, , Tofu intake is effective for the development of the brain of children in the growing period. In addition, the rich protein and calcium in tofu is a very important nutrient for growing children as a constituent of the bones and muscles of the human body. Especially, tofu made of vegetable protein is beneficial food for children suffering from obesity and atopic skin. Due to these various physiological activities, tofu is constantly in the spotlight as a healthy food, and its cooking methods are also diverse.

Rice bran refers to the bark powder made of rice bran and rice husk separated from brown rice to white rice. It is rich in high quality protein and dietary fiber. In particular, rice bran is rich in vitamins A, B1, B6, iron, phosphorus and minerals. Gamma oryzanol, which is contained in rice, activates skin cells and gives antioxidant effect to the skin. It is also rich in dietary fiber and active in the vitamin B group. It stimulates intestinal bacteria by activating the intestinal motility, which helps digestion and helps keep the blood properly alkaline by discharging waste materials and harmful metals. For example, in daily life, the use of rice husk or the use of rice gruel instead of gravy in various stew or soup noodles.

Sundae is a Korean sausage. In general, the porcine intestine is thoroughly cleaned and made into a sauncheon skin, mixed with seasonings having pork, bean curd, grains, vegetables, etc. to make the contents. It is one of the unique foods of Korea which is made with steam. It is a high-protein calorie nutritional food that can be easily accessed by the general public. It is cheaper to manufacture and enjoyed by a wide range of people from elementary school to seniors.

The kind of sundae varies according to the material or region. For example, Pyeongan-do, whose main ingredients are glutinous rice, Abayumdae in the Hamgyeongdo region, squid mackerel in Gangwon province, In addition, each of the above-mentioned manufacturing methods has been developed in accordance with the characteristics of each province and each province and has been developed as a unique food.

However, due to recent developments in food culture due to economic growth, diverse protein sources and the westernization of eating habits due to active international exchange, the perception of sundae is merely street food. Especially for children, adolescents and young people of today's generation with westernized appetite, peculiar smell and pungent flavor from the sausage made with pork and pork tends to depress food intake and to avoid eating.

Korean Patent Registration No. 0523534 discloses a manufacturing method of tofu in which tofu is used as a main ingredient to reduce the salty taste of pork and tobacco taste of tofu. However, when the main ingredient of pork is replaced by tofu, . In other words, when the sundae is cut when the sundae is cut due to the deterioration of the sundae binding ability, the sundae sausage is disturbed, and when the sainted soup boiled with the sundae is poured out, Causing problems.

Accordingly, it is an object of the present invention to provide a process for the production of tofu which contains rice bran to make tofu sauce with improved binding ability.

It is another object of the present invention to provide a method for producing tofu which contains corn steep roasted in a soybean paste seasoning of porcine intestines in order to remove the unique odor and salty taste of sundae.

It is still another object of the present invention to provide a tofu which contains the rice bran prepared by the above process.

The above object of the present invention can be accomplished by a method for preparing a poultry dressing, comprising the steps of: A second step of producing tofu; And a third step of filling the tofu with a gypsum prepared by mixing rice gruel, vegetables, and condiments into the aged gypsum husk, thereby preparing a gypsum.

The soy sauce seasoning is characterized by containing mirin, miso, garlic, ginger and sake.

The tofu preparation comprises: (a) washing the beans; (b) Soy step; (c) a so-called bean juice step; (d) boiling step; (e) solidification and aging steps; (f) a compression molding step, and (d) the step of boiling the beans is characterized in that the beans are prepared by adding perilla oil at the start of boiling.

The present invention improves the unique smell and taste of the sundae through the fermentation stage by seasoning the porcine intestine, which is the southeastern casing, with the soybean paste, and substitutes the main ingredient of the pork with the tofu, To improve the binding force and improve the ability of rice bran to fulfill the functional effect of tofu, which provides a tofu sashimi by replacing the excess fat portion of the sashimi with a rich protein in the tobacco, low fat low-calorie food with high quality nutrient balance It is a useful invention to provide the earliest time.

More particularly, the present invention relates to a method for manufacturing tofu sashes using soy sauce made from domestic frosted sashes as a main ingredient of sashimi, and more specifically, , And then mixed with pigs, gillets or mangoes to complete the tofu.

The method of manufacturing a tofu containing a rice bran according to the present invention comprises the following steps: 1) A second step of producing tofu; And a third step of filling the tofu with a gypsum prepared by mixing rice gruel, vegetables, and condiments into the aged gypsum husk, thereby preparing a gypsum.

The preparation of the slimy skin includes a step of chilling the porcine intestines washed with doenjang sauce containing mirin, miso, garlic, ginger and sake for 10 hours.

The tofu preparation comprises: (a) washing the beans; (b) Soy step; (c) a so-called bean juice step; (d) boiling step; (e) solidification and aging steps; (f) a compression molding step, and (d) the step of boiling the beans is characterized in that the beans are prepared by adding perilla oil at the start of boiling.

The perilla oil is added to prevent the loss of bean saponin, which is the main component of the bubble formed when the bean starts to boil, and to remove the yellow film on the bean while the bean is cooling.

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

Example  1: Manufacture of tofu sashimi

end. Stage 1: Preparing the Sutures

The piglets were immersed in running water for 8 hours, and the intestines were flushed with running water. The porcine intestine was washed twice using flour as a primary one, and then washed twice with salt water of 30% salinity using a secondary salt. In the prepared 50 ℓ stainless steel box, 5 ㎏ of rice syrup, 5 ㎏ of traditional miso, 1 ㎏ of liver garlic, 500 g of liver ginger and 700 cc of rice wine were added and 30 ㎏ of porcine intestines cleaned and washed were sprinkled, It was aged in a refrigerator for 10 hours to prepare a skin coat.

I. Step 2: Tofu manufacture

The head portion of the present invention comprises (a) a bean washing step; (b) Soy step; (c) a so-called bean juice step; (d) boiling step; (e) solidification and aging steps; (f) a press molding step, wherein the boiling step (d) is performed by adding perilla oil at a rate of 1 kg of perilla oil per 50 kg standard of bean when the bean starts to boil.

A specific method for producing the tofu is as follows.

(a) Soybean washing step

Beans used to make tofu must be cleaned thoroughly so that the tofu is not easily damaged.

Prepare the seaweed, rotten, worms and other things picked out, then washed more than 4 times the first time, then blow the soybean completely blown out of the skin more than three times, while exchanging water and washing, heat resistance of the soybean Bacteria were removed.

(b) Soy step

The washed soybeans should be called so that the beans are well extracted during the fermentation. If too much is used, not only the available protein in the water will be eluted, but also the fiber will be excessively blown, blocking the juice filter screen and allowing the bean juice to escape. If the juice is overused during the juice, the juicer and motor may be damaged. .

The so-called soybeans were called for about 10 hours at room temperature (28 ° C ~ 30 ° C) so that soybeans could be sufficiently submerged on the surface of beans more than 2 times above the surface of the soybeans .

(c) called bean juice stage

The method of milling or grinding the beans is to boil the soybeans, then put them in bejaru and separate the beans and beans from the beans by using a stick and re-boil them to make the salt flour, which is troublesome and the production of bean is 10% . The juice method is a method in which soy beans are poured with water and juice is produced on the one hand and beans are on the other hand.

The soymilk of the above (b) was put into an electric juicer and 3 times as much water as the 30 kg weight of the so-called bean was added to the juice. At this time, the soybean concentrate was concentrated at a concentration of about 10 Bricks.

(d) boiling step

The above-mentioned juice was poured into a steam stainless steel pot, and the beans were heated to 95 ° C with high-temperature steam, and then steamed for 2 minutes. At this time, the bean sprouts continued to scrape the bottom with a stainless steel spatula so as not to stick to the pot. When the bean starts to boil, perilla oil is added at a ratio of 1 kg of perilla oil to 50 kg of bean product. The perilla oil was added to prevent the loss of bean saponin, which is the main component of the bubble that occurs when the bean starts to boil, and to remove the yellow film on the bean while the bean is cooling.

(e) solidification and aging step

The boiled bean was taken in a stainless steel bar for the addition of the coagulant. The coagulated beans were cooled to about 75 ° C, and a coagulant (magnesium chloride) was added to the beans. The amount of magnesium chloride used was 2% of the soybean weight, which was diluted to 50 g with respect to 100 g of water at 0 ° C. The coagulant was added to the bean sprout at a high speed of about 10 to 15 times using a foaming machine, and the foil was removed and aged for about 20 minutes.

(f)

Like a cotton candy after clotting, the sole was called a spoon, and the spoon was wrapped in a hydraulic molding frame and wrapped in a spatula. After squeezing for about 40 minutes, the molded tofu was soaked in cold water to escape from the propagation of bacteria as soon as possible.

All. Step 3: Pure Manufacturing

The method of the present invention comprises the steps of: (a) preparing a ready-made beef by mixing tofu, rice bran meal, vegetables and condiments; (b) filling the ready- ) Cooling, (e) vacuum packaging and metal inspection, and (f) sterilization. The concrete preparation method is as follows.

The tofu prepared in the second step was put on a cotton swab and tightened so as to be free of water, and then put into a grinder and crushed. 40 wt.% To 45 wt.% Of pulverized tofu and 10 wt.% To 11 wt.

As vegetables, cabbage, host, leek, green onion, onion, mushroom, and water, which were cleanly washed, were minced to less than 1cm and mixed with glutinous rice. 4% by weight of the finely chopped cabbage, 4% by weight of the host, 6% by weight of leek, 6% by weight of onion, 5% by weight of onion, 5% by weight of mushroom, 5% 15% by weight. The condiments were prepared by mixing 1.0% by weight of garlic, 0.3% by weight of ginger, 0.2% by weight of pepper, 0.3% by weight of liver and 0.2% by weight of sodium L-glutamine. The first mixture of the tofu and rice gruel prepared in the above mixture was mixed with the vegetables and condiments, and then the contents were blended in accordance with the amount of blending by hand or machine using a mixer.

In the first step, it was washed cleanly and filled with ginseng by hand or filler in a gruel shell (pork intestine) which was aged by seasoning with miso. Water was poured into the autoclave, steamer, and cauldron, and water was poured into water for 10 minutes at 100 ° C for 7 minutes. The thus-boiled soy sauce was first cooled in cold water at room temperature and then dried in a second cooling room for 15 minutes. After drying the dried pellets, they were vacuum-packaged and then subjected to metal inspections through a metal detector. The pellets were sterilized in boiling water at 85 ° C for 25 minutes and then quenched in a freezer under -30 ° C for 3 hours. The tobacco paste of the present invention was completed by storing the sterilized syrup.

Tofu was prepared by the same method as described above, and then pork meat was used as a main ingredient. As a result, the tofu sash of the present invention has eliminated the unique smell of the sashimi and the salty taste, and the pudding which is the main ingredient of the sashimi is replaced with the tofu, In the case of the soup boiled with the sauce, the problem of the squeezing out of the sauce and eliminating the shape of the sauce was remarkably promoted by the addition of the rice bran powder of the present invention. In addition, the tofu sashimi containing rice bran was rich in flavor and flavor, and was easily digested after ingestion.

Claims (8)

A first step of preparing a slip-on jacket;
A second step of producing tofu; And
A third step of filling the prepared poultry crust prepared by mixing rice bran powder, vegetables and condiments into the prepared poultry crust,
≪ / RTI > wherein the method comprises the steps of:
[2] The method of claim 1, wherein the first step comprises a step of seasoning the porcine intestine with miso, followed by chilling and aging the porcine intestine to prepare a gingival sheath.
3. The method according to claim 2, wherein the soy sauce seasoning includes mirin, miso, garlic, ginger and sake.
The method of claim 1, wherein the second step comprises: (a) washing the beans; (b) Soy step; (c) a so-called bean juice step; (d) boiling step; (e) solidification and aging steps; (f) a compression molding step,
Wherein the boiling step (d) comprises adding perilla oil at the start of boiling of the bean product.
The method according to claim 1, wherein said third step comprises mixing 40% to 45% by weight of head and 10% to 11% by weight of rice flour with vegetables and condiments, Process for the production of soybean curd containing rice bran.
Suture envelope; And
In the case of the tofu containing the so-called < RTI ID = 0.0 >
The above-
The method of claim 1, further comprising the step of mixing 40 to 45% by weight of head and 10 to 11% by weight of rice flour with vegetables and condiments.
[Claim 7] The tofu as claimed in claim 6, wherein the saccade envelope is chilled and fermented by seasoning the porcine intestines with miso.
8. The tofu sauce according to claim 7, wherein the soy sauce seasoning includes mirin, miso, garlic, ginger and sake.