KR20170126194A - Manufacturing method of Bean Curd bread - Google Patents

Abstract

The present invention relates to a method for producing tofu bread, and fried tofu soboro bread and tofu pound cake thereby. More specifically, the present invention relates to tofu bread which has the same taste and appearance as common bread while having crispy texture and various tastes. By containing effective components of soybean used as a main ingredient, the tofu bread ensures health functionality owing to nutrients and taste of tofu added thereto. In addition, according to an embodiment of the present invention, by using the tofu as the raw material in various types of bread such as bread, cream-filled bread, bean jam buns, and hamburgers, it is possible to promote health and improve taste.

Description

{Manufacturing method of bean curd bread}

The present invention relates to a method for producing various breads including tofu.

Tofu is a food produced from soybeans, which is prepared by sufficiently washing the washed soybeans with water, grinding it with a mill or the like with water, boiling, and then adding a coagulant to solidify it.

According to the method of separating the beans from the ground soybeans (hereinafter referred to as the soybean liquid), the on-beige method, the raw bee-zee method and the front bee method are divided into a method of separating and removing the bean juice after heating the soybean liquid , And the raw beverage method is a method of separating and removing the bean juice from the soybean juice and then heating the front bean portion.

Soy is a nutritious food with high nutritional and functional value, low in saturated fatty acids, high in unsaturated fatty acids, and free of cholesterol, which can control dietary fat intake and reduce adult diseases.

Soybean ingredients consist of 20% lipid, 40% protein, 35% carbohydrate and 5% other ingredients. Other ingredients include vitamins and minerals such as body regulators, isoflavones, saponins, lecithin, Peptides, amino acids, and the like.

Soybean protein lowers cholesterol and is a vegetable protein rich in essential amino acids. It has digestion enhancement, intestinal enhancement, brain development, prevention of osteoporosis, prevention of cardiovascular disease, and estrogen supplementation. Is widely recognized as a substitute for animal protein and is widely used for snacks and drinks.

Korea Patent No. 1104547 Korean Registered Patent No. 1446547

It is an object of the present invention to provide a method of manufacturing tofu bread using tofu.

In order to attain the above object, a tofu bread including tofu is prepared by mixing 1,000 parts by weight of tofu, 750-850 parts by weight of flour mill, 85-90 parts by weight of soybean flour, 60-70 parts by weight of sugar, 360 to 410 parts by weight of soymilk, and 400 to 500 parts by weight of bean jam are mixed and kneaded to prepare a first batter; Beans are heated to 200 to 300 parts by weight of water and 800 to 900 parts by weight of sugar and roasted for 5 to 10 minutes; Wherein the first batter and the first batter are mixed with 1,000 to 1,500 parts by weight of sugar, 60 to 70 parts by weight of sugar, 40 to 50 parts by weight of skim milk powder, 110 to 120 parts by weight of starch, 20 to 30 parts by weight of baking meter, 200 to 210 parts by weight of butter, 30 to 40 parts by weight of yeast, 110 to 120 parts by weight of soybean oil, 900 to 1,000 parts by weight of soybean oil, 480 to 490 parts by weight of soybean oil, and 110 to 120 parts by weight of soybean flour, Producing; Subjecting the secondary batter to primary fermentation; Preparing a sobo dough product; Adding a sediment (fermented beverage) to the fermented secondary dough, attaching the sobo dough, forming and secondary fermenting the dough; And a step of frying the molded and secondary fermented soybeans.

The tofu is preferably a tofu after removing the bitter water.

Preferably, the primary batter further comprises aging at 1 to 4 DEG C for 10 to 14 hours.

The step of preparing the inside (sediment) comprises the steps of bringing the red beans into the water, boiling them, sifting them into the sieve, rinsing them with cold water, adding water and boiling them again; A step of crushing the boiled red beans with a bat; 20 to 30 parts by weight of salt and 440 to 470 parts by weight of sugar are added to the above mashed red beans and fried; And adding 360 to 400 parts by weight of the processed beans to the roasted red beans to mix them.

In the fermenting step, it is possible to ferment in a fermenter at a dry heat of 30 to 35 and a humid heat at 40 to 45 degrees for 30 minutes.

The step of preparing the sobo dough includes mixing 700 to 800 parts by weight of egg and sugar, mixing 1,400 to 1,500 parts by weight of gravitational flour with 30 to 40 parts by weight of baking powder and kneading; Fermenting the dough; And dividing the fermented dough into a soba kneaded product.

The yeast is preferably a frozen yeast.

As another embodiment of the tofu bread including the tofu to achieve the above object, the present invention may implement a pound cake using tofu.

Specifically, 200 g of tofu was prepared by kneading tofu finely ground with a food processor, 400 g of bean, 1,150 g of butter, 900 g of sugar and 15 eggs, 800 g of soybean powder, 100 g of almond powder, 50 g of soybean flour, 20 g of baking powder and 5 g of salt were mixed and mixed. Then, 200 g of tofu, 400 g of bean jam and 300 g of soybean milk were mixed, , Add 100 g of water and 400 g of sugar, adjust the concentration, add the soybeans after boiling, stir for 5 minutes, and then fill the dough for 80% or more of the frame and add nuts (almonds, pumpkin seeds , Hazelnut), then the top of the oven can be baked at 180 ° C, the bottom at 160 ° C for 25 minutes, and the baked dough can be made into a pound cake with napaju.

As described above, according to the present invention, it is possible to provide bread containing tofu, and it is possible to provide a bread with tofu which is excellent in digestion promotion, enhancement of bowel function, brain development, prevention of osteoporosis, prevention of cardiovascular disease, A tofu containing the effect of soybeans having an effect of lowering cholesterol in the blood, and the like, it is possible to provide a health-functional tofu-containing bread which can be suitably used for snacks such as children and the elderly.

According to one embodiment of the tofu-containing bread, the present invention can provide a method for manufacturing tofu breaded tofu and a tofu fried tofu bread according to the method.

According to the method of manufacturing the tofu sole bread of the present invention, by using the tofu rich in the active ingredients of soybean, the tofu sobolo bread which is rich in taste and nutrition and can have crispy texture of the fried soba bean, .

In addition, the tofu sole bread according to the present invention can be manufactured from fried soba butter.

As another embodiment of the present invention, the present invention can be implemented in the form of a tofu pound cake. In addition, the present invention can be applied to various breads such as bread, cream bread, As shown in FIG.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart showing a method of manufacturing a tofu sole prepared according to an embodiment of the present invention; FIG.

BRIEF DESCRIPTION OF THE DRAWINGS The present invention is capable of various modifications and various embodiments, and specific embodiments are illustrated in the drawings and will be described in detail in the detailed description. It is to be understood, however, that the invention is not to be limited to the specific embodiments, but includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

 The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise. In the present application, the terms "comprises" or "having" and the like are used to specify that there is a feature, a number, a step, an operation, an element, a component or a combination thereof described in the specification, But do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, or combinations thereof.

The terms first, second, etc. may be used to describe various components, but the components should not be limited by the terms. The terms are used only for the purpose of distinguishing one component from another.

The present invention relates to a method for producing a tofu bread and a tofu bread. More specifically, the present invention relates to a method for manufacturing a tofu bread, which can contain taste and nutrition, including health food, including the active ingredient of soybean, which is a main raw material of tofu, and has health functional properties.

The present invention can be utilized as an example of improving the texture and health by using tofu raw materials in various breads such as bread, cream bread, anan-loin, hamburger, as well as soba-baked bread as described below.

Hereinafter, as an example of such a tofu bread, a method of manufacturing a tofu fried soba-loi bread having various flavors by providing crunchy texture with the appearance and taste of the soba bread, and a tofu pount cake using tofu do.

Hereinafter, the present invention will be described in detail.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart showing a method of manufacturing a tofu sole prepared according to an embodiment of the present invention; FIG.

In order to accomplish the object of the present invention, as shown in FIG. 1, the present invention includes a step (S10) of preparing a primary batter, a step (S20) of processing soybean, a step A step S50 of preparing a second batter, a step S50 of fermenting the batter, a step S60 of preparing a baklava product, a sobo molding, a fermentation step S70, And frying the fermented dough (S80).

The step (S10) of preparing the primary batter is a step of mixing the tofu, high-strength wheat flour, soybean flour, sugar, yeast, soybean milk and bean paste to prepare a primary batter.

The head portion is not limited to the type of head portion made of soybean such as general head portion, front head portion, or head portion, and it is also possible to use one or more kinds of head parts.

The soybean curd used in the production of the tofu is not limited to the kinds of peas, pea, bean, black bean, seaweed, seomotei, bark, cheongtae, It may be used in combination of two or more species.

The tofu is first heated at about 70 DEG C to 100 DEG C for about 5 to 20 minutes to remove moisture. The tofu can be cooked at about 70 ° C to 100 ° C, preferably 85 ° C to 100 ° C, for 5 minutes to 20 minutes, preferably 10 minutes to 15 minutes.

When the temperature of the head portion is less than the lower limit value, the head portion can not be completely buried in the head portion. If the temperature is higher than the upper limit value, nutrients in the head portion may be lost. If the time is less than the lower limit, the tofu can not be completely cooked. If the time exceeds the upper limit, the tofu becomes hard and the nutrients may be lost.

The tofu in which the browned moisture is removed is finely ground in the food processor, and is prepared by cooling. The food processor can be used as a power transmission mechanism for mixing, heating and crushing materials such as fruits, vegetables, and cereals. However, if the mechanism is capable of mixing and crushing easily crushed materials such as the tofu of the present invention, Can be replaced. For example, the tofu obtained by removing the wetted ground water is ground using a homogenizer to prepare a dispersion. When the tofu is crushed before crushing and then crushed, it can be homogenized more quickly.

Next, 1,000 parts by weight of the roughly ground sole are prepared to prepare the primary kneaded product. 750 to 850 parts by weight of the flour of high-strength flour and 85 to 90 parts by weight of soybean flour are finely ground and put into a kneader. The kneaded mixture was mixed with 60 to 70 parts by weight of sugar, 20 to 30 parts by weight of yeast, 360 to 410 parts by weight of soybean oil and 400 to 500 parts by weight of beeswax, kneaded so that the kneaded mixture was cleanly consolidated without powder, Followed by aging to prepare a first batter.

The primary batter may further include aging the chilled temperature at 1 to 4 DEG C for 10 to 14 hours. More preferably, the primary kneaded product is preferably aged at a refrigeration temperature of 1 to 2 DEG C for at least about 12 hours.

The step (S20) of processing the beans is to heat the beans so that the beans are heated, the water and the sugar are added to adjust the concentration, and then the beans are boiled for about 5 to 10 minutes. For example, the beans are preferably baked for about 12 hours or longer, then heated in a pressure cooker for about 30 minutes, placed in 200-300 parts by weight of water and 800-900 parts by weight of sugar, and roasted for about 5-10 minutes.

Next, the step (S30) of preparing the sediments (S30) comprises the steps of bringing the red beans into water, boiling them, sifting them, rinsing them with cold water, adding water and boiling them again; A step of crushing the boiled red beans with a bat; 20 to 30 parts by weight of salt and 440 to 470 parts by weight of sugar are added to the above mashed red beans and fried; And adding 360 to 400 parts by weight of the processed beans to the roasted red beans.

800 parts by weight of the red bean is called for 12 hours, then 1,000 parts by weight of water is added, and the mixture is boiled, sieved and rinsed in cold water, 2,000 parts by weight of water is further added, and the mixture is boiled for about 2 hours. It is preferable to boil the boiled red bean with a bat, then add salt and sugar and fry for about 20 minutes. Here, 360 to 400 parts by weight of the processed soybean may be added to prepare a sediment (sediment).

The step (S40) of preparing the secondary batter comprises mixing the primary batter with the high-strength wheat flour, sugar, skim milk powder, starch, baking meter, salt, butter, yeast, condensed milk, soybean milk, And the mixture is mixed until a thin film is formed when the dough is pulled to produce a secondary kneaded product. Specifically, the above-mentioned primary kneaded product is mixed with 1,000 to 1,500 parts by weight of high-strength flour, 60 to 70 parts by weight of sugar, 40 to 50 parts by weight of skim milk powder, 110 to 120 parts by weight of starch, 20 to 30 parts by weight of baking meter, 50 to 60 parts by weight of butter, 200 to 210 parts by weight of butter, 30 to 40 parts by weight of yeast, 110 to 120 parts by weight of soybean oil, 900 to 1,000 parts by weight of soybean oil, 480 to 490 parts by weight of soybean oil and 110 to 120 parts by weight of soybean flour, It is possible to manufacture car dough.

The step of fermenting the kneaded product (S50) is a step of fermenting the kneaded product at a temperature of 30 to 35 DEG C for dry heat and a temperature of 40 to 45 DEG C for 30 minutes in a fermenter, and the fermentation can be performed under similar conditions of secondary fermentation .

The step (S60) of preparing the sobo dough includes mixing eggs and sugar, mixing the flour with gravity and baking powder to knead the sobo dough; Fermenting the soba dough; The fermented soba dough is divided to prepare a sobo dough. Specifically, in the step of preparing the sobo dough, 700 to 800 parts by weight of eggs and sugar are mixed, 1,400 to 1,500 parts by weight of gravitational flour and 30 to 40 parts by weight of a baking powder are mixed to knead the sobo dough; Fermenting the soba dough; And dividing the fermented sobo dough into a sobo paste to prepare a sobo paste.

 In the present invention, the baking powder is a material commonly used in confectionery and baking, in which sodium bicarbonate is mixed with an acidic agent and starch. Preferably, the soba dough is fermented for about 10 minutes by an intermediate fermentation process.

The sobo forming and fermenting step (S70) is a step in which a dough (sediment) is added to the fermented secondary dough, and the dough is kneaded, molded, and then fermented. An appropriate amount, for example, 50 g of the prepared bean paste (sediment) may be added to the divided sobo paste. Subsequently, water is sprayed on the divided dough and the soblo for attaching the sovor, and then the sob top is pressed on the sob top so that the sob roo is fixed to complete the soblo formation and ferment.

In the step of frying the molded and fermented dough (S80), it is possible to preheat the fried soba baked bread and fermented dough to a temperature of 170 to 190 DEG C, and then fry for about 5 minutes. Then, the above-described fried tofu fried beef soup can be wrapped and packed in a wrapping paper, respectively.

Another aspect of the present invention provides a tofu sole bread prepared according to the manufacturing method according to the above embodiment. The tofu sobobo bread prepared according to the method of manufacturing tofu sole solebo bread described above contains an effective ingredient of soybean which is a raw material of tofu, and thus it is possible to prevent digestion, enhance intestinal function, brain development, prevention of osteoporosis, prevention of cardiovascular diseases, The taste and nutrition of tofu can be added, and it is characteristic that it is health functional fried soybean.

Example 1: Preparation of tofu fried soba noodle bread including tofu

Tofu fried soba bread including tofu was prepared as follows according to one embodiment of the present invention.

① Tofu processing: 450 g of tofu was processed with a food processor after finishing the dewatering process.

② Injection of powder: Weigh 360 g of strong flour and 40 g of soybean flour (powder) and weigh it finely and put in a kneader.

③ Primary mixing: 30 g of sugar, 30 g of frozen yeast, 10 g of frozen yeast, 180 g of soy milk and 200 g of bean jam were put into a mixer so that the dough was clean and free from dust and mixed for about 5 minutes.

④ Aging: The chilling temperature was aged at 1-2 ° C. for 12 hours or more until the primary dough was doubled in size.

⑤ Bean processing: The beans were called for more than 12 hours, and the above-mentioned beans were heated in a pressure cooker for about 30 minutes, and then 100 g of water and 400 g of sugar were added and the concentration was adjusted. The above-mentioned beans were added and fried for about 5 minutes.

⑥ Genus: First, 400 g of red beans were boiled in about 12 hours, then 500 g of water was added and boiled. Then, the above-mentioned boiled red beans were sieved and rinsed in cold water. Then, I poured 1,000 g of water again, boiled for about 2 hours, and crushed it with a bat. 10 g of salt and 220 g of sugar were added to the mashed red beans and fried for about 20 minutes. Then, 180 g of the soybeans, which had been processed beforehand, were added and mixed.

⑦ Second Mixing: The above-mentioned aged primary dough and 600 g of hardy powder, 30 g of sugar, 20 g of skim milk, 50 g of starch, 10 g of baking meter, 20 g of salt, 90 g of butter, 15 g of frozen yeast, g, soy milk 450 g, bean 220 g, and soybean flour 50 g. When the dough was pulled, it was mixed until a thin film was formed.

⑧ Primary fermentation: The above-mentioned secondary mixed dough was added to the fermenter in accordance with the conditions of dry heat 35 and wet heat 40, and the mixture was fermented for 30 minutes to 40 minutes.

⑨ Sobo production: 4 eggs and 350 g of sugar were added and stirred. Then, 700 g of gravity and 15 g of baking powder were added and rubbed.

(10) Dough division: The fermented dough was divided into 60 g portions and then subjected to medium fermentation for 10 minutes.

⑪ Inlet (sediment) inflow: 50 g of the above-prepared red bean (sediment) was introduced into the divided dough.

⑫ Attaching the soblo: After dipping the divided dough and sobo, press the top of the dough on the soblo and let it soblo.

⑬ Second fermentation: Fermentation was carried out for 30 minutes in accordance with the conditions of dry heat 35 and wet heat 40 in the fermenter.

⑭ Tempura: Tempura oil was preheated to 180 ℃ and fried for about 5 minutes.

⑮ Packing: The above fried tofu fried soybeans are cooled and stored in wrapping paper, respectively.

<Sensory Evaluation>

Sensory evaluation was performed on the color, flavor, taste, and overall acceptability of the present invention (Examples) and (control group). The control group was formed by removing the head material in the examples.

The study was conducted on 21 adult males and females, and was measured by the 5-point scale (5, very good; 4, slightly better; 3, moderate; 2, slightly worse;

The results are shown in Table 1.

Color Scent flavor A comprehensive taste Example Control group Example Control group Example Control group Example Control group One 5 4 5 5 5 4 5 4 2 4 4 5 4 4 4 5 5 3 4 4 4 4 4 4 5 4 4 4 4 5 5 5 4 4 3 5 5 4 4 4 5 4 4 4 6 5 5 4 4 5 5 4 4 7 4 4 5 5 4 5 5 5 8 5 5 4 5 5 4 5 4 9 5 4 5 4 4 5 5 4 10 4 4 5 5 5 5 4 4 11 4 4 5 5 4 3 4 4 12 5 4 4 4 5 4 4 4 13 5 5 4 4 4 3 5 4 14 4 4 4 4 4 4 4 5 15 4 4 5 4 4 4 4 5 16 5 4 5 4 5 4 5 5 17 5 5 4 4 5 4 4 4 18 4 5 4 4 5 4 5 4 19 5 5 5 4 5 5 5 4 20 5 5 5 4 5 5 4 4 21 5 4 5 4 4 4 4 5 Sum 96 91 91 90 96 88 94 89 Average 4.57 4.33 4.33 4.29 4.57 4.19 4.48 4.24

As a result of sensory evaluation, (Example 1) of the present invention was evaluated to be excellent in all four parts of color, aroma, taste, and overall acceptability compared to (control) group. Particularly, in the case of the tofu according to the present invention, the rich texture by the tofu of the bean ingredient combined with the flour was well received by the people to be evaluated. In the case that the deep flavor was felt on the inner surface of the fried deep fried skin, There were many opinions that it is good compared to Soboru.

Example 2: Production of tofu pound cake using tofu

Hereinafter, an embodiment of a pound cake using a tofu according to another embodiment of the present invention will be described.

First, 200 g of tofu was thoroughly replaced with a food processor after removing the dewatering water. In addition, 400 g of beage was boiled with 15 g of water, followed by cooling. 1,150 g of butter and 900 g of sugar were finely loosened and 15 eggs were loosened and stirred.

Add 200 g of tofu, 400 g of beage, and 300 g of soybean milk to the dough. Mix 150 g of strong flour, 800 g of gravity, 100 g of almond powder, 50 g of soy flour, 20 g of baking powder and 5 g of salt. gave.

Next, soybeans, which had been boiled for 12 hours or more, were heated in a pressure cooker for 30 minutes, and then 100 g of water and 400 g of sugar were added thereto, and the soybeans were heated and boiled for 5 minutes.

After that, over 80% of the mold was filled with dough and nuts (almonds, pumpkin seeds, hazelnuts) were poured over it. Then, the top of the oven was baked at 180 ° C and the bottom was baked at 160 ° C for 25 minutes.

Nappa juice was applied to the above baked dough and packed in a container.

<Sensory Evaluation>

Sensory evaluation was performed on the color, flavor, taste, and overall acceptability of the present invention (Example 2) and (control group). The control group was formed from the product in which the head material was removed in Example 2.

The study was conducted on 21 adult males and females, and was measured by the 5-point scale (5, very good; 4, slightly better; 3, moderate; 2, slightly worse;

The results are shown in Table 2.

Color Scent flavor A comprehensive taste Example 1 Control group Example 1 Control group Example 1 Control group Example 1 Control group One 5 5 4 4 5 4 5 4 2 4 5 4 4 4 4 5 4 3 4 5 4 4 4 4 4 4 4 4 4 5 5 5 4 4 4 5 5 4 5 4 5 5 5 5 6 5 5 4 3 4 4 4 4 7 5 3 5 5 5 4 5 4 8 4 4 4 5 5 5 5 4 9 5 4 4 4 4 4 4 4 10 5 4 4 4 5 4 4 4 11 4 4 4 4 4 4 5 4 12 4 4 5 5 5 5 4 5 13 3 3 5 4 5 5 4 4 14 5 4 4 4 4 4 5 4 15 5 4 4 4 5 4 4 4 16 4 4 4 4 5 4 5 5 17 5 5 4 5 4 4 5 5 18 5 4 5 4 4 4 5 4 19 4 4 4 4 4 4 5 5 20 4 4 4 4 5 5 5 5 21 4 4 4 4 4 5 4 5 Sum 93 87 90 88 95 90 96 91 Average 4.42 4.14 4.29 4.19 4.52 4.26 4.57 4.33

As a result of the sensory evaluation, (Example 2) of the present invention was evaluated to be excellent in all four colors, flavor, taste, and overall acceptability compared to (control). Particularly, the pound cake according to the present invention was more favorable in that the texture was more abundant than the cake not containing tofu, and there was a strong opinion that the puddle taste is high.

Although the present invention has been shown and described with respect to certain preferred embodiments thereof, 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 following claims It will be apparent to those skilled in the art.

Claims (7)

The soybean milk is mixed with 400 to 500 parts by weight of soybean oil and 400 to 500 parts by weight of soybean oil, Thereby producing a first batter;
A bean processing step in which soybean is heated to 200 to 300 parts by weight of water and 800 to 900 parts by weight of sugar and roasted for 5 to 10 minutes;
Preparing a sediment (sediment);
Wherein the first batter and the first flour are mixed with 1,000 to 1,500 parts by weight of sugar, 60 to 70 parts by weight of sugar, 40 to 50 parts by weight of skim milk powder, 110 to 120 parts by weight of starch, 20 to 30 parts by weight of bread, 200 to 210 parts by weight of butter, 30 to 40 parts by weight of yeast, 110 to 120 parts by weight of soybean oil, 900 to 1,000 parts by weight of soybean oil, 480 to 490 parts by weight of soybean oil, and 110 to 120 parts by weight of soybean flour, Lt; / RTI &gt;
Subjecting the secondary batter to primary fermentation;
Preparing a sobo dough product;
Adding a sediment (fermented beverage) to the fermented secondary dough, attaching the sobo dough, forming and secondary fermenting the dough; And
The step of frying the molded and secondary fermented soybeans
&Lt; / RTI &gt; wherein the tofu is cooked in a pan.
The method according to claim 1,
Wherein the tofu is a tofu which has been ground after removing moisture.
The method according to claim 1,
Wherein the primary batter further comprises a step of aging the chilled temperature at 1 to 4 DEG C for 10 to 14 hours.
The method according to claim 1,
The step of preparing the sediment (sediment)
Bring red beans to water, boil them, sieve them in a sieve, rinse them in cold water, add water and boil them again;
A step of crushing the boiled red beans with a bat;
20 to 30 parts by weight of salt and 440 to 470 parts by weight of sugar are added to the above mashed red beans and fried;
And adding 360 to 400 parts by weight of the processed soybeans to the roasted red beans.
The method according to claim 1,
Wherein the fermenting step comprises fermenting dry heat at 30 to 35 in a fermenter and wet heat at 40 to 45 degrees for 30 minutes.
The method according to claim 1,
The step of preparing the soba kneaded product comprises:
700 to 800 parts by weight of eggs and sugar are mixed, 1,400 to 1,500 parts by weight of gravitational flour and 30 to 40 parts by weight of baking powder are mixed to knead the sobo dough;
Fermenting the soba dough;
Dividing the fermented sobo dough into a sobo paste material
&Lt; / RTI &gt; wherein the tofu is cooked in a pan.
The method according to claim 1,
Wherein the yeast is a frozen yeast.

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