KR20160046275A - manufacturing method of multicolored bin-curd - Google Patents

Abstract

The present invention relates to a method for manufacturing a multicolored tofu, and more particularly, to a method for manufacturing a multicolored tofu, wherein the tofu has layers of different colors, wherein additives in each layer vary to provide various visual effects and tastes. To this end, the present invention provides a method for manufacturing a multicolored tofu including the following steps: a first filling step of adding a coagulating agent and a natural coloring matter into a whole soy milk made of a boiled fresh soy milk to fill a container with the whole soy milk; a second filling step of filling a portion on the coagulated tofu with the whole soy milk added with the coagulating agent and the natural coloring matter again; and a final filling step of filling a portion on the coagulated tofu from the second filling step with the whole soy milk added with the coagulating agent and the natural coloring matter again.

Description

Manufacturing method of multicolored bin-curd}

More particularly, the present invention relates to a method for producing a multicolor layer tofu having a multicolor layer on the tofu head and varying the visual and tastes by different colors and additives for each layer.

Generally, the main protein of soybeans, which is a main component of soybean curd, is globinin (Glycinin). Glycinein is a protein that is nutritionally excellent as a whole protein. For Korean people who eat less, beans are a good source of protein.

The soy protein is water-soluble, and when extracted with water, it is extracted at about 90%, but it is almost insoluble at the acidic condition of pH 4 ~ 5, so the tofu enjoyed by Koreans as corrosion is made by using this property of soy protein.

That is, the tofu is usually boiled with water, boiled with water, filtered, and the soy protein is coagulated by adding a coagulant to the remaining soymilk, and then the coagulated soy protein is extracted, For example, by compression molding.

Here, as a coagulant (jam) of soybean protein used in the production of tofu, there are MgCl ₂ , CaCl ₂ , MgSO ₄ and CaSO _4. Of these, CaSO ₄ is often used to make an ordinary tofu.

Since most of these tofu are formed in a monochromatic color, there is a problem that the visual pleasure is somewhat reduced when the tofu is eaten. Therefore, in order to provide visual enjoyment, (S11) in which the soybean, the seared rice and the black rice are prepared and the soybean, the soybean and the seaweed are mixed, and the soybean and the black rice are mixed; A second step (S12) in which soybean, mixed seaweed, and mixed black stones are respectively washed, dipped, ground, filtered, and only soy milk is obtained and heated at 60 占 폚. A third step (S13) of secondarily heating the first heated soybeans, the mixed surround, and the mixed black at 110 DEG C, respectively; And a fourth step (S14) in which the secondarily heated soybean, the mixed frostbite, and the mixed black solid are solidified by pressing them in a laminated state by putting them in different molds in different order.

However, the technology disclosed in Korean Patent No. 10-0436504 uses soybean, seaweed, and black tea to form soymilk, and when the soymilk is solidified, it is laminated in multiple layers so that each layer has different colors, It has the advantage of adding visual pleasure to the food, but since the soymilk formed by the different colors is laminated at the time of solidification, it is pressed and pressed so that the soy milk is tangled because it is not completely solidified. There is a problem that a multi-layered head having different colors can not be manufactured.

Also, after all the manufacturing processes are completed, the packaging is carried out. When the packaging is performed, the temperature of the tofu is lowered, so that harmful bacteria may propagate in the tofu, resulting in poor hygiene.

Disclosure of the Invention The present invention has been conceived to solve the above-mentioned problems. It is an object of the present invention to provide a method for producing soybean milk by pulverizing fine soybean powder or soaked soybeans to produce soybean milk, heating soybean milk to produce soybean milk, A natural coloring matter and an additive are mixed and then a coagulant is instantaneously mixed to be filled in a container. In the first filling process, coagulation is aged at 60 ° C to 85 ° C for 3 to 15 minutes, The first step of filling the top of the frozen tofu with the pre-stage process and the other natural coloring matter and the additive, and then filling the hot soy milk mixed with the coagulant again to perform the filling process again. ℃ for 3 ~ 15 minutes, and the filling process can be repeated many times so that the coagulated tofu of the multi-layer can be formed. After the filling process, the coagulant, A heat dye, and a nut mixed in a final filling process. In the finishing filling process, the product is matured at 60 ° C to 85 ° C for 20 minutes. After each layer is solidified, the other layer So that the color of each layer can be clearly distinguished, and the natural pigment used in each filling process can be formed in a different color, thereby providing a method of manufacturing a polychrome layer head which can increase visual enjoyment.

Another object of the present invention is to provide a method for producing soybean milk, which comprises first rapidly heating raw soybean milk to 95 ° C, slowly heating the soybean milk to 103 ° C, The present invention provides a method for producing a multicolor layer tofu that allows a protein component dissolved therein to be more completely dissolved in water to extract a larger amount of protein.

Another object of the present invention is to provide a method of producing a multi-colored tofu through a finishing filling process, sealing the tofu, packaging the tofu in a packed state at 85 ° C for 30 minutes to 1 hour, The present invention provides a method of manufacturing a multicolor layer tofu which can sterilize germs that may occur inside the packed head to improve hygiene.

SUMMARY OF THE INVENTION [0006]

A method for producing a multicolor layer tofu having different colors for each layer, comprising the steps of: a first filling step of adding a natural pigment to soybean milk boiled in soybean milk, filling the container with a coagulant in an instant, A filling step in which the coagulant is mixed with the warmed soybean oil to which the natural pigment is added in an amount that is different from that in the previous step and then the mixture is filled again; And then finishing the filling step again.

Herein, when filling the whole of the soymilk in the first filling process, the filling process, and the finishing filling process, the additive made of nuts is further mixed in the whole soy milk.

The first filling step and the second filling step include a coagulation aging step of coagulating and aging the protein at 60 ° C. to 85 ° C. for 3 to 15 minutes. In the finishing filling step, And a solidifying and aging step of solidifying and aging the protein.

Herein, the soybean milk boiling process is performed in which soybean milk is extracted by heating the soybean milk before the primary filling step. In the soybean milk boiling process, the soybean milk is rapidly heated up to 95 ° C and slowly heated to 103 ° C.

Meanwhile, after the finishing and filling process, the packaging process for packaging the tofu in a sealed container is performed, and after the packaging process, the container is immersed in hot water at 85 ° C in a state of being packaged in a container and sterilized for 30 minutes to 1 hour. Thereby performing a sterilization process.

After the hot-water-sterilization step, the packed head is immersed in cooling water at 3 ° C or lower to perform a cooling step of maintaining the temperature of the head at 5 ° C to 10 ° C.

According to the present invention having the above-described constitution, micro soybean powder or soaked soybeans are crushed to produce raw soy milk, raw soy milk is heated to produce whole soybean milk, natural soybean oil and additives are mixed in soybean milk, The mixture is aged for 3 to 15 minutes at 60 ° C to 85 ° C during the first filling step. The mixture is firstly filled and agglomerated, The pre-stage process and the other natural coloring matter and additives are mixed, and then the filling process is performed again to fill in the soybean milk in which the coagulant is instantly mixed, and the latter is matured at 60 ° C to 85 ° C for 3 to 15 minutes during the filling process The filling process can be repeated several times to form a multi-layered solidified tofu. After the filling process, the mixture of coagulant, natural pigment and nuts is finally mixed And in the finishing filling process, it is aged at 60 ° C to 85 ° C for 20 minutes to form another layer after each layer is solidified, so that the color of each layer is clearly distinguished And the natural pigments used in each filling process are formed in different colors, so that the visual enjoyment can be increased.

In the present invention, when soybean milk is produced, raw soybean milk is rapidly heated up to 95 ° C and then gradually heated to 103 ° C. Then, the soybean milk is melted using the internal temperature and pressure of the heating furnace, It is possible to dissolve the protein component in the water more completely so that a larger amount of protein can be extracted.

In addition, the present invention produces a multi-colored tofu through a finishing filling process, and then encapsulates the multi-colored tofu. Then, the tofu is dipped in a hot water at 85 ° C for 30 minutes to 1 hour in a packed state to perform a hot- , It is possible to completely sanitize the bacteria that may occur in the packed tofu, thereby improving hygiene.

In addition, since the present invention does not perform the pressing process performed in the conventional process when forming the tofu in the onion soy milk, it does not only prevent the beneficial ingredient contained in the soybean milk from being discharged to the outside, It is possible to improve the binding force with the additive comprising the nuts and to maintain the produced tofu in its intact form.

1 is a flow chart of a conventional method of manufacturing a multicolor layer head.
2 is a cross-sectional view of a head manufactured by a conventional method for producing a polychromatic layer head.
3 is a flow chart of a method for manufacturing a multicolor layer head according to the present invention.
4 is an expanded flow diagram of a method for manufacturing a multicolored layer head according to the present invention.
FIG. 5 is a cross-sectional view of a head manufactured by the method for producing a polychrome layer head according to the present invention.
6 is a flowchart of a method for manufacturing a multicolor layer head according to another embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. The same reference numerals are used for the same constituent elements in the drawings and redundant explanations for the same constituent elements are omitted. It is to be understood that the present invention may be embodied in many different forms and should not be construed as limited to the embodiments set forth herein.

FIG. 3 is a flow chart of a method for manufacturing a multicolor layer head according to the present invention, FIG. 4 is an expanded flowchart of a multicolor layer head manufacturing method according to the present invention, FIG. And FIG. 6 is a flowchart of a method of manufacturing a multicolor layer head according to another embodiment of the present invention.

The present invention relates to a method for producing a multicolor layer tofu having a plurality of layers and different colors for each layer. As shown in Fig. 3, the composition is prepared by adding natural pigments to soybean milk boiled in soybean milk, A first filling step 300 for filling the container with the instant mixture, a filling step 400 for mixing the coagulant into the warmed soybean milk to which the natural pigment is added at the upper part of the solidified tofu and filling the same again, and the filling step 400 (500) in which the coagulant is instantaneously mixed with warmed soybean oil to which natural pigment is added at the upper part of the solidified tofu through solidification, and then filled again.

In this case, the filling step 400 may be repeated several times to form a plurality of layers formed by the head, and the first filling step 300, the filling step 400, the finishing filling step Since the natural pigments mixed in the coloring layer 500 are formed in different colors, the layers are different in color, thereby further enhancing the visual enjoyment.

At this time, the coagulant is mixed in the first filling step 300, the filling step 400, and the finishing filling step 500. The coagulant is prepared by mixing all of the mixture mixed in each step into warm soy milk, To fill the container.

On the other hand, in the conventional technology, since the soybean milk produced by the different soybean is mixed before the protein extracted from the tofu completely coagulates, the layers formed by the soybean milk are mixed with each other, When each layer is formed, the protein extracted from soybean milk is completely coagulated, and then the next layer is formed, so that each layer is clearly distinguished.

That is, the first and second filling processes 300 and 400 include coagulation and maturing processes 310 and 410 for coagulating and aging the proteins at 60 ° C to 85 ° C for 3 to 15 minutes, A coagulation aging step 510 for coagulating and aging a protein at 60 ° C to 85 ° C for 3 to 20 minutes is included so that proteins forming each layer are completely coagulated so that each layer can be clearly distinguished.

Further, when filling the container with the soymilk from the first filling step 300, the filling step 400, and the finishing filling step 500, the nutritional additive is further mixed into the warm soy milk.

When mixed with nuts in whole soybean milk, when the tofu is chewed, it not only enhances the feeling of nuts by feeling the nuts, but also improves the health by nutrition included in the nuts.

In addition, when the tofu is formed in the case of onion soymilk, when the coagulant is added to the soymilk to form the sooty state, the soymilk is used to press the soymilk to form the tofu. While the nutrients are discharged together, the present invention allows the coagulation-aging step (310, 410) to naturally coagulate without a pressing process, thereby allowing beneficial components of the warmed soybean milk to be intact, It has good adhesion with additives and maintains a stable condition of the whole head.

As shown in FIG. 4, the soybean milk producing process 100 for producing raw soybean milk and the soybean milk boiling process 200 for heating the soybean milk produced in the soybean milk producing process 100, In the soy milk production process 100, the soybean powder is mixed with water at a ratio of 1: 4 to prepare raw soy milk, or the soybean is immersed in water at 18 ° C, .

Herein, the concentration of raw milk produced in the soybean milk production process 100 is maintained at 13 to 14 Brix, so that an appropriate amount of protein can be extracted when the protein is extracted from the soybean milk boiling process 200.

In the soybean milk boiling process 200, the soybean milk is heated to extract proteins contained in the soybean milk. The soybean milk is first rapidly heated to 95 ° C, slowly heated to 103 ° C, By cooking, the protein in the soy milk can be extracted more completely.

Meanwhile, after the finish filling process 500, a packing process 600 for packing the solidified tofu into a hermetically sealed container is performed. In the packaging process 600, the tofu is manufactured using the packaging container when the tofu is manufactured The filling water is injected into the inside of the packaging container and then sealed by using a lid on the top of the packaging container to prevent the inside of the tofu from being damaged and to prevent foreign matter from penetrating from the outside.

When a tofu is manufactured in a large amount in a separate manufacturing container, the tofu is cut into a size corresponding to the packaging container, and then the tofu is put into a packaging container. After the filling is filled with the filling water, .

After the packaging step 600, the tofu is packed in a packaging container, and the hot-water sterilization process 700 for sterilizing the bacteria for 30 minutes to 1 hour is performed by immersing the tofu in hot water at 85 ° C.

By performing the hot-water sterilization process 700 in a state that the tofu is sealed in the packaging container, it is possible to completely sterilize the bacteria in the inside of the packaging container and to prevent the bacteria from penetrating further from the outside, And the distribution period can be increased.

After the hot-water disinfection process 700, the packed tofu is immersed in cooling water of 3 ° C or less to perform a cooling process 800 in which the temperature of the tofu is maintained at 5 ° C to 10 ° C.

By performing the cooling step 800 in this way, the temperature of the head portion is maintained at 5 ° C to 10 ° C to prevent the growth of microorganisms in the head portion, thereby increasing the sanitary condition.

6, in the packaging process 600, a topping filling process 610 filling the topping material may be further added. In the topping filling process 610, Filling the top portion of the tofu, which is formed through the top of the tofu, with a topping material made of a fine source, and cooling the topping so that the topping is integrally formed on the tofu, comprising a source heating step, a source filling step and a first cooling step.

Herein, the source heating step is a step of heating a source to be used as a topping material to be placed on the top of the head. As the source to be used, there may be used a fruit source, dairy product, herbal medicine material and other cereals A variety of well-being sources including the < Desc / Clms Page number 2 >

For example, the topping material may include fruit ingredients such as 0.1 to 2.0 wt% of honey, 0.1 to 0.3 wt% of glucose, 0.1 to 0.3 wt% of vitamin, 1.0 to 1.5 wt% of a mixture of guar gum and agar, Milk, and cheese, and 0.5 to 5.0% by weight of any one of herbal medicine components such as red ginseng, ginseng, Angelica gigas, Hwanggi, Gugija, and Ogapi, and a residual moisture.

At this time, the content of the honey determines the sugar content of the topping material. When the content exceeds 2.0% by weight, the sugar content becomes too high, and the flavor of the tofu to be eaten together with the topping agent may not be felt.

The content of glucose and vitamin is determined within a range that does not inhibit the overall taste of the topping agent. When the content is less than 0.1% by weight, the effect of glucose and vitamin is insufficient.

The content of the mixture of guar gum and agar is determined so as to optimize the texture of the topping material. When the content is less than 1.0% by weight, the texture of the topping material hardly appears, and when the content is more than 1.5% by weight, the topping agent may be solidified .

In addition, the fruit ingredient, dairy ingredient and herbal medicine ingredient are designed to enjoy various toppings according to the age or taste of consumers. When the content is less than 0.5% by weight, the flavor or effect of the ingredient is almost felt If the content exceeds 5.0% by weight, the flavor or flavor of the component becomes too strong, and the flavor of the tofu to be eaten together with the topping agent may not be felt.

On the other hand, in the source heating step, the source is heated to about 65-100 ° C. This is because when the source is cooled in the first cooling step, which will be described later, the topping layer formed on the top of the head by the source, In order to keep the shape of the mouth and to enter the mouth, it is necessary to change into the liquid state by the mouth temperature.

At this time, if the temperature of the source is less than 65 ° C, the above-mentioned effect is not generated. If the temperature of the source exceeds 100 ° C, the nutrients contained in the source are destroyed, The functionality of the source may be degraded.

In addition, when the source is heated and used as described above, the effect of sterilizing the microorganisms on the surface of the head and the effect that the various materials used as the source (topping material) can be uniformly distributed when the top portion is filled It is possible.

Next, the source filling step is a step of filling the source heated in the source heating step onto the top of the head contained in the container. In order to reduce the volume due to solidification in the first cooling step to be described later, Filling the source to full.

Next, the primary cooling step is a step of rapidly cooling the source filled in the vessel to about 30 DEG C so that the topping layer formed on the head can be solidified. By rapidly cooling the source to a temperature close to room temperature It is possible to prevent moisture from being generated inside the container when it is sealed using a lid paper in the packaging process.

While the present invention has been described in connection with certain exemplary embodiments, it is to be understood that the scope of the present invention is not limited to the disclosed embodiments, It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.

More particularly, the present invention relates to a process for producing a polychrome layer head, more specifically, to extract a larger amount of protein from soybean milk, and to more clearly form each layer formed in various colors, thereby further enhancing visual enjoyment The present invention relates to a method for producing a multicolor-layer tofu which can sterilize germs in the inside of the bean so that hygiene can be further increased.

100: soy milk production process 200: soy milk boiling process
300: Primary filling process 310, 410, 510: Solidification aging process
400: Recharging step 500: Finishing filling step
600: Packaging process 610: Topping process
700: Hot water sterilization process 800: Cooling process

Claims (7)

A method for producing a polychromatic layer head having different colors for each layer,
A first filling step of adding a natural pigment to soybean milk in which boiled soybean milk is boiled,
A filling step in which the coagulant is instantaneously mixed with the warmed soybean oil to which the natural pigment is added and the coagulant is added to the top of the coagulated tofu,
And filling the upper part of the coagulated head with the coagulant in an instant, adding a natural pigment to the upper part of the coagulated tofu through the filling step.
The method according to claim 1,
Wherein the nutritional supplement is further mixed with warmed soybean milk when filling the soybean milk in the first filling step, the filling step, and the finishing filling step.
The method according to claim 1,
The primary filling process and the filling process include a coagulation aging process for coagulating and aging the protein at 60 ° C to 85 ° C for 3 to 15 minutes,
Wherein the process comprises a coagulation-aging step of coagulating and aging the protein at 60 ° C to 85 ° C for 3 to 20 minutes in the final filling step.
The method according to claim 1,
A soybean milk boiling process is performed in which raw soy milk is heated to extract proteins before the primary filling process,
Wherein the soybean milk boiling process is rapid heating to 95 ° C, and gradually heating to 103 ° C to mature the soybean milk.
The method according to claim 1,
After the finish filling process, a packaging process for packaging the tofu in a hermetically sealed container is performed,
Wherein the hot-water sterilization step of sterilizing the bacteria for 30 minutes to one hour by immersing the hot-water in a hot water at 85 ° C in a state of being packed in a container after the packaging step is performed.
6. The method of claim 5,
Wherein the cooling step of immersing the packed tofu in a cooling water at a temperature of 3 ° C or below to maintain the temperature of the tofu at 5 ° C to 10 ° C is carried out after the hot-water sterilization process.
6. The method of claim 5,
The packaging process further includes a topping process,
In the topping filling process,
A source heating step of heating a source to be used as a topping material to 65 to 100 DEG C,
A source filling step of filling the heated source into the top of the produced head portion in the vessel, and
And a primary cooling step of rapidly cooling the filled source to 30 캜.

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