KR20160142557A

KR20160142557A - A Soybean Curd Manufaturing Method

Info

Publication number: KR20160142557A
Application number: KR1020150078430A
Authority: KR
Inventors: 하영오
Original assignee: 하영오
Priority date: 2015-06-03
Filing date: 2015-06-03
Publication date: 2016-12-13

Abstract

The present invention relates to a method for producing tofu. More specifically, the present invention relates to a method for producing tofu which is safe to a human body and has high tastes and flavors by using an antifoaming agent and a coagulating agent as natural materials. To achieve such a purpose, the method comprises: a first step of soaking beans in water; a second step of pulverizing dehydrating beans of the first step, and separating bean-curd dregs; a third step of boiling bean water of the second step; a fourth step of feeding sesame oil in the bean water of the third step; a fifth step of simultaneously feeding bamboo salt and vinegar to coagulate bean water of the fourth step; and a sixth step of molding coagulated tofu of the fifth step.

Description

{A Soybean Curd Manufaturing Method}

The present invention relates to a method for producing a tofu, and more particularly, to a method for producing a tofu which is safe to the human body and has high taste and flavor by using a defoamer and a coagulant as natural materials.

In general, tofu is a typical soybean food that has been passed down from our ancestors to the ancestors of our ancestors, by soaking soy beans in water and heating them to add soy bean milk (bean milk), which is squeezed out of bean juice.

Specifically, in a conventional method of producing a tofu, soybeans are ground and filtered, or soybean oil is directly used for boiling, followed by addition of water and a coagulant to solidify the protein portion. As the coagulant used herein, most of the inorganic compounds such as magnesium chloride, calcium sulfate, and calcium chloride, which are food additives, or glucono-delta lactone as an organic compound.

However, the prior art has the following problems.

The above-mentioned food additives have problems such as slow coagulation and inability to remove the drug taste of the wastewater in the final product, and harmlessness to the human body.

In addition, defoaming agent is used to prevent the head from boiling over during the heating process in the process of manufacturing the tofu. In this case, the detoxification of the human body is a problem using a chemical surfactant.

Korean Patent No. 10-0915916

SUMMARY OF THE INVENTION The present invention has been made to overcome the above-mentioned problems, and an object of the present invention is to provide a method of manufacturing a tofu using a defoaming agent and a coagulant.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not restrictive of the invention as set forth in the accompanying drawings. It will be possible.

In order to achieve the above object, the present invention provides a method of manufacturing a tofu, comprising: a first step of calling beans with water; A second step of pulverizing and dehydrating soybeans in the first step and separating the beans; A third step of boiling the bean of the second step; A fourth step of adding sesame oil to the bean of the third step; A fifth step of simultaneously injecting bamboo salt and vinegar to coagulate the bean product of the fourth step; A sixth step of molding the solidified head of the fifth step; And a control unit.

According to the solution of the above-mentioned problems, the method for producing tofu according to the present invention can provide consumers with a healthy tofu which is excellent in quality and quality without addition of chemical additives, using a defoaming agent and a coagulant of natural ingredients have.

1 is a flow chart showing a method of manufacturing a tofu of the present invention.

The above and other objects, features and advantages of the present invention will be more apparent from the following detailed description taken in conjunction with the accompanying drawings, in which: FIG. BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention and the manner of achieving them will become apparent by reference to an embodiment which will be described in detail below with reference to the accompanying drawings.

Hereinafter, the above-described method of manufacturing the head will be described in detail with reference to the drawings.

First, in the first step S10, soybeans are called water. Specifically, soybean which is the main ingredient of tofu is called water and is prepared.

It is preferable to mix 4.0 to 5.0 parts by weight of water with respect to 3.5 parts by weight of beans by mixing the beans and water. If the amount of water is less than 4.0 parts by weight based on 3.5 parts by weight of the soybean, the amount of water is insufficient because the beans are called. If the amount is more than 5.0 parts by weight, unnecessary water is mixed.

Next, in the second step S20, the so-called soybean is pulverized and dehydrated to separate the beans. Specifically, the soymilk beans are pulverized to separate the soybean beans and the by-products, which are by-products.

Next, in the third step S30, the bean is boiled. Specifically, the separated soybean is heated and boiled.

Next, in step S40, sesame oil is put into the bean product. Specifically, sesame oil is added as a natural antifoaming agent to the boiled soybean soup.

The sesame oil is a natural defoamer and prevents the bean sprouts from boiling to prevent the head from being lost.

The added amount of the sesame oil is 0.05 to 0.15 parts by weight based on 3.5 parts by weight of the soybean in the first step (S10). When the sesame oil is mixed with less than 0.05 part by weight based on 3.5 parts by weight of the soybeans, it does not sufficiently serve as a defoaming agent. When the content exceeds 0.15 part by weight, the flavor of the sesame oil deteriorates the taste of the tofu.

Next, in the fifth step (S50), bamboo salt and vinegar are simultaneously put in order to solidify the bean product. Specifically, bamboo salt and vinegar are added as a natural coagulant instead of a jug.

In general, the wastewater is added to coagulate. The wastewater is contaminated with environmental pollutants such as heavy metals and dioxins, which are harmful to human body due to population concentration and industrial development. There is a problem.

Therefore, in the present invention, bamboo salt and vinegar are added as a natural coagulant in place of the above-mentioned wastewater for coagulation of the tofu.

It is most preferable to use brown rice vinegar among the persimmon vinegar, brown rice vinegar, apple vinegar and the like generally used.

Depending on the type of vinegar, the degree of hardness and softness of the tofu after molding is varied. When persimmon vinegar is used, the tofu is too soft and the tofu is too hard when using apple vinegar.

The addition amount of bamboo salt and vinegar is 0.05 to 0.15 parts by weight of bamboo salt and 0.1 to 0.3 parts by weight of vinegar to 3.5 parts by weight of soybean in the first step (S10).

If the bamboo salt is less than 0.05 part by weight based on 3.5 parts by weight of the soybean, the solidifying time takes a long time. If the bamboo salt is more than 0.15 part by weight, the salty taste becomes too strong.

If the vinegar is less than 0.1 part by weight, solidification may not occur sufficiently. If the vinegar is more than 0.3 part by weight, the acidity of the vinegar may harm the taste of the tofu.

Next, in the sixth step S60, the solidified head is formed. Specifically, the solidified head is solidified using a mold.

Hereinafter, in order to demonstrate the effect of brown rice vinegar in the method for producing tofu of the present invention, the experiment contents of Example 1 and Comparative Examples 1 and 2 prepared by different kinds of vinegar will be described in detail.

A. Sensory evaluation

In order to compare the quality characteristics of the tofu, the following subjects were selected for the food industry participants who were recognized as suitable for the test. The sensory test items were evaluated on the 9 point scale (Liker scale), which was evaluated as 9 points for very good taste and 1 point for very good taste of tofu taste and texture.

[Example 1]

Example 1 is a tofu prepared by adding bamboo salt and brown rice vinegar as a coagulant based on the method for producing tofu of the present invention.

[Comparative Example 1]

Comparative Example 1 is a tofu prepared by adding bamboo salt and persimmon vinegar as a coagulant based on the tofu production method of the present invention.

[Comparative Example 2]

Comparative Example 2 is a tofu produced by adding bamboo salt and apple vinegar as a coagulant based on the method for producing tofu of the present invention.

division Example 1 Example 2 Example 3 flavor 7.55 7.15 7.02 Texture 7.43 5.67 5.89

As shown in Table 1, the taste and flavor of the tofu prepared with the brown rice vinegar (Example 1) and the taste and flavor of the soybean curd prepared using the vinegar (Comparative Example 1) or the apple vinegar (Comparative Example 2) It is understood that the sensory characteristics such as texture and texture are better.

Especially, in the case of texture, the sensory characteristics of tofu made with brown rice vinegar (Example 1) show a great difference from the sensory characteristics of tofu of persimmon vinegar (Comparative Example 1) or apple vinegar (Comparative Example 2).

Therefore, it is preferable that the method of manufacturing tofu of the present invention is prepared by adding brown rice vinegar based on the above-described method of producing tofu.

As described above, it is to be understood that the technical structure of the present invention can be embodied in other specific forms without departing from the spirit and essential characteristics of the present invention.

Therefore, it should be understood that the above-described embodiments are to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than the foregoing description, All changes or modifications that come within the scope of the equivalent concept are to be construed as being included within the scope of the present invention.

S10. The first step is called bean water;
S20. A second step of pulverizing the soybeans of the first stage to dehydrate and then separating the beans
S30. And a third step of boiling the soybean curd of the second step
S40. A fourth step of adding sesame oil to the bean of the third step
S50. A fifth step of simultaneously injecting bamboo salt and vinegar to coagulate the bean product of the fourth step
S60. The sixth step of molding the solidified head of the fifth step

Claims

The first step is called bean water;
A second step of pulverizing and dehydrating soybeans in the first step and separating the beans;
A third step of boiling the bean of the second step;
A fourth step of adding sesame oil to the bean of the third step;
A fifth step of simultaneously injecting bamboo salt and vinegar to coagulate the bean product of the fourth step;
And a sixth step of forming the coagulated head of the fifth step.

The method according to claim 1,
In the fifth step,
Wherein the vinegar is made of brown rice vinegar.

The method according to claim 1,
In the first step,
And 3.5 parts by weight of the soybean is mixed in a ratio of 4.0 to 5.0 parts by weight of water.

The method according to claim 1,
In the fourth step,
Wherein the soybean curd is added at a ratio of 0.05 to 0.15 parts by weight of sesame oil to 3.5 parts by weight of the soybean.

The method according to claim 1,
In the fifth step,
0.05 to 0.15 parts by weight of bamboo salt and 0.1 to 0.3 parts by weight of vinegar are added to 3.5 parts by weight of the soybean.