KR20200117391A - Method of Making Bean Curd by using hydrogen water - Google Patents

Abstract

The present invention includes the steps of performing soaking by immersing soybeans in active hydrogen water, pulverizing the soaked soybeans into powder and boiling them with active hydrogen water, and then stirring the coagulant to form soft tofu, and at 60°C to 70°C. Filling and molding the soft tofu in a tofu shaping mold, solidifying and aging the filled soft tofu in a constant temperature and humidity aging furnace, and cutting the solidified and matured soft tofu according to the size of individual packaging containers, Including the step of filling the packaging container with active hydrogen-cooled water of 3°C to 7°C, and introducing the soft tofu into the packaging container, and packaging the packaging container by film compression sealing, removing residual pesticides, and Disclosed is a method for producing hydrogen water tofu, which can further increase utilization as a functional food by facilitating the discharge of oxygen.

Description

Method of Making Bean Curd by using hydrogen water}

The present invention relates to a method for producing tofu, and more particularly, by applying active hydrogen water to the soaking step, the coagulant stirring step, the coagulation aging step, and the packaging container input step, removing residual pesticides, and further improving freshness. , It relates to a hydrogen water tofu manufacturing method that can increase utilization as a functional food by facilitating the release of active oxygen from the human body even when ingesting soft tofu and front tofu.

As is well known, the tofu is soaked by soaking soybeans, and the soybeans are pulverized into powder to make soymilk, and a coagulant is added to the soymilk and pressed with a tofu mold.

As a prior art related to the production of tofu, Korean Patent No.0829460 (front tofu manufacturing method and manufacturing apparatus) is disclosed, and the conventional method for preparing front tofu includes preparing soymilk by mixing soybean powder with water, and heating the soymilk. Then, mixing a coagulant, filling the soymilk mixed with the coagulant at a temperature of 60 to 70°C into a tofu container, coagulating and aging the filled soymilk in a aging furnace maintained at a constant temperature and humidity, the Including the step of filling the tofu container with cold water and sealing the tofu container with a film and packaging it, foreign substances are removed and the elasticity and moisture of the tofu are maximized.

On the other hand, soft water is usually used as replenishment water necessary for moisturizing in the soaking process, washing process to remove foreign substances, and packaging process, but soft water has a limit in removing pesticides remaining in soybeans. There is a need to suppress the deterioration of the tofu until consumption and maintain the elasticity and moisture of the tofu as much as possible.

Korean Registered Patent No. 0829460 (Front tofu manufacturing method and manufacturing device) (Registration date 2008.05.07) Korean Patent Publication No. 2004-0029657 (Pressure mold for tofu molding) (Publication date 2004.04.08)

The technical problem to be achieved by the idea of the present invention is to remove pesticides remaining in the soybeans, suppress the deterioration of the tofu as much as possible from packaging to final consumption, and maintain the elasticity and moisture of the tofu as much as possible. There is a way to provide.

In order to achieve the above object, the first embodiment of the present invention includes the steps of performing soaking by immersing soybeans in active hydrogen water, and pulverizing the soaked soybeans into powder, boiling them with active hydrogen water, and stirring the coagulant to Forming, and filling the soft tofu at 60°C to 70°C in a tofu molding mold to form, solidifying and aging the filled soft tofu in a constant temperature and humidity aging furnace, and the solidifying and aging soft tofu Cutting according to the size of the individual packaging container, filling the packaging container with active hydrogen cold water of 3°C to 7°C, injecting the soft tofu into the packaging container, and packing the packaging container by film compression sealing. It provides a hydrogen water tofu manufacturing method comprising the steps.

A second embodiment of the present invention includes the steps of performing soaking by immersing soybeans in active hydrogen water, pulverizing the soaked soybeans into powder, mixing it with water, and stirring the coagulant to form soymilk, and from 60°C to Filling the soybean milk at 70°C into a tofu molding mold and molding, solidifying and aging the filled and molded front tofu in a constant temperature and humidity aging furnace, and the solidified and aged front tofu corresponding to the size of individual packaging containers. Cutting, filling the packaging container with active hydrogen cold water at 3°C to 7°C, and injecting the front tofu into the packaging container, and sealing the packaging container by film pressing to prepare hydrogen water tofu Provides a way.

Here, in the coagulation and aging step, the step of supplying active hydrogen hot water of 70°C to 75°C, and the step of supplying active hydrogen hot water of 80°C to 85°C may be performed sequentially.

In addition, the temperature inside the aging furnace may be maintained at 70°C to 75°C for 13 minutes to 20 minutes.

In addition, it may further include cooling the coagulated and aged front tofu with cold water for 2 to 5 minutes.

In addition, the step of cooling after sterilizing at 75°C to 80°C after adding the soft tofu or the front tofu to the packaging container may be further included.

In addition, the active hydrogen-cooled water is filled in the packaging container at 5% to 10%, and the soft tofu and the front tofu added to the packaging container may be 90% to 95% of the packaging container.

In addition, it may further include washing the packaging container with active hydrogen cold water for 2 to 5 minutes before introducing the soft tofu or the front tofu into the packaging container.

In addition, during the coagulation and aging, kelp powder, hepatitis powder, black particle powder, hwangchil wood powder, or nut powder may be uniformly stirred and mixed.

According to the present invention, the active hydrogen water is applied to the soaking step, the coagulant stirring step, the coagulation aging step, and the packing container input step, thereby removing residual pesticides, improving freshness to suppress deterioration, and elasticity of the tofu until final consumption. It has the effect of maintaining maximum moisture and maximizing its utilization as a functional food by facilitating the discharge of active oxygen harmful to the human body even when ingested with soft tofu and front tofu.

1 is a schematic flowchart of a method of manufacturing hydrogen water tofu according to a first embodiment of the present invention.
2 is a schematic flowchart of a method for manufacturing hydrogen water tofu according to a second embodiment of the present invention.
3 is an illustration of a laminated tofu molding mold applied to the hydrogen water tofu manufacturing method of FIGS. 1 and 2.
FIG. 4 is a separate diagram showing the stacked structure of the stacked tofu mold of FIG. 3.
5 is a separate view showing the pressing plate of the laminated head molding mold of FIG. 3.

Hereinafter, embodiments of the present invention having the above-described features will be described in more detail with reference to the accompanying drawings.

1 is a schematic flowchart of a method of manufacturing hydrogen water tofu according to a first embodiment of the present invention.

Referring to Figure 1, the hydrogen water tofu manufacturing method according to the first embodiment of the present invention, as a whole, the soaking step (S110), the coagulant stirring step (S120), the forming step (S130), and the coagulation aging step ( S140), and the packaging container input step (S150), and consists of a packaging step (S160).

First, in the soaking step (S110), soaking of soybeans is performed by soaking soybeans in active hydrogen water.

Next, in the coagulant stirring step (S120), the previously called soybean is pulverized into a powder having a size of 500 mesh to 1500 mesh, and the pulverized powder is boiled with active hydrogen water, and then a coagulant is added and uniformly stirred to form a soft tofu. Here, the coagulant may include at least one of calcium chloride, magnesium chloride, milky magnesium, or TG (transglutase).

Next, in the molding step (S130), the soft tofu of 60°C to 70°C is filled in a tofu molding mold having a predetermined shape to form a mold.

Next, in the solidified aging step (S140), the previously filled and molded soft tofu is solidified and aged for a predetermined time in a aging furnace of constant temperature and humidity.

Here, the temperature inside the aging furnace is kept constant at 70°C to 75°C for 13 to 20 minutes.

On the other hand, the solidification and aging step (S140) is divided into two steps: a step (S141) of supplying active hydrogen hot water of 70 ℃ to 75 ℃, and a step (S142) of supplying active hydrogen hot water of 80 ℃ to 85 ℃ It can be performed sequentially.

That is, by gradually increasing the temperature from 60° C. in the shaping step (S130) to 85° C. in the coagulation and aging step (S140), it is possible to smoothly induce the formation of a protein network structure of the soft tofu.

In addition, at the time of coagulation and aging, kelp powder, hepatitis powder, black particle powder, hwangchil wood powder, or nut powder may be further uniformly stirred to implement various colors and tastes according to the taste of consumers.

Next, in the packaging container input step (S150), the previously solidified and aged soft tofu is cut to correspond to the size of the individual packaging container, and active hydrogen cold water of 3°C to 7°C is filled into the packaging container, and the soft tofu is introduced into the packaging container. .

Here, active hydrogen-cooled water is filled in the packaging container at 5% to 10%, and the soft tofu added to the packaging container may be added at 90% to 95% of the packaging container.

Meanwhile, before putting the soft tofu into the packaging container, a step (S151) of washing the packaging container with active hydrogen cold water for 2 to 5 minutes is performed to remove impurities or foreign substances to maintain cleanliness, and the soft tofu in the packaging container After injecting, by performing the step (S12) of cooling after sterilizing at 75°C to 80°C, freshness may be further improved.

Next, in the packaging step (S160), the packaging container into which the soft bean curd was previously introduced is film-compressed and sealed and shipped in a state capable of being transported and sold.

2 is a schematic flowchart of a method for manufacturing hydrogen water tofu according to a second embodiment of the present invention.

Referring to Figure 2, the hydrogen water tofu manufacturing method according to the second embodiment of the present invention, as a whole, the soaking step (S210), the coagulant stirring step (S220), the molding step (S230), and the coagulation aging step ( S240), the packaging container input step (S250), and the packaging step (S260).

First, in the soaking step (S210), soaking of soybeans is performed by immersing soybeans in active hydrogen water.

Next, in the coagulant stirring step (S220), the soybean so called is pulverized into a powder having a size of 500 mesh to 1500 mesh, the pulverized powder is mixed with water, a coagulant is added and uniformly stirred to form soy milk. Here, the coagulant may include at least one of calcium chloride, magnesium chloride, milky magnesium, or TG (transglutase).

Next, in the molding step (S230), the soymilk of 60°C to 70°C is filled in a tofu molding mold having a predetermined shape to form a mold.

Next, in the coagulation aging step (S240), the previously filled and molded front head is coagulated and aged for a predetermined time in a aging furnace of constant temperature and humidity.

Here, the temperature inside the aging furnace is kept constant at 70°C to 75°C for 13 to 20 minutes.

On the other hand, the solidification and aging step (S240) is divided into two steps, the step of supplying active hydrogen hot water of 70 ℃ to 75 ℃ (S241), and the step of supplying active hydrogen hot water of 80 ℃ to 85 ℃ (S242) It can be performed sequentially.

That is, by gradually increasing the temperature from 60° C. in the shaping step (S230) to 85° C. in the coagulation aging step (S140), it is possible to smoothly induce the formation of the protein network structure of the front head.

In addition, at the time of coagulation and aging, kelp powder, hepatitis powder, black particle powder, hwangchil wood powder, or nut powder may be further uniformly stirred to implement various colors and tastes according to the taste of consumers.

Next, in the packaging container input step (S250), the previously solidified and aged front tofu is cut to correspond to the size of the individual packaging container, and active hydrogen cold water of 3°C to 7°C is filled into the packaging container, and the front tofu is introduced into the packaging container. .

Here, the active hydrogen-cooled water is filled in the packaging container at 5% to 10%, and the front tofu added to the packaging container may be added at 90% to 95% of the packaging container.

Meanwhile, before the front tofu is put into the packaging container, a step (S251) of washing the packaging container with active hydrogen-cooled water for 2 to 5 minutes is performed to remove impurities or foreign substances to maintain cleanliness, and After injecting, by performing the step (S252) of cooling after sterilizing at 75°C to 80°C, freshness may be further improved.

Next, in the packaging step (S260), the packaging container into which the front head portion has been introduced is film-compressed and sealed, and then shipped in a state capable of being transported and sold.

Therefore, as described above, by applying active hydrogen water to the soaking step, the coagulant stirring step, the coagulation aging step, and the packaging container input step, the residual pesticide is removed, the freshness is improved to suppress deterioration, and the tofu until the final consumption It maintains the elasticity and moisture of the skin to the maximum, and facilitates the discharge of active oxygen harmful to the human body even when ingested with soft tofu and front tofu, thereby increasing its utilization as a functional food.

For reference, the laminated tofu molding mold applied to the above-described hydrogen water tofu manufacturing method will be described in detail as follows.

FIG. 3 is an illustration of a laminated tofu molding mold applied to the hydrogen water tofu manufacturing method of FIGS. 1 and 2, and FIG. 4 is a separate view showing the laminated structure of the laminated tofu molding mold of FIG. 3, and FIG. 5 Figure 3 shows the separation of the pressing plate of the laminated tofu mold.

Referring to FIGS. 3 to 5, the stacked tofu mold is, as a whole, sequentially stacked with a first mold 110, a second mold 120, and a pressing plate 130.

First, in the first molding frame 110, a space 111 in which the soft tofu is accommodated and filled is formed inside, a plurality of drain holes 112 are formed on the side or bottom surface, and the wing 113 is formed on the upper rim. It is formed extending outward.

Here, the drain hole 112 is formed in communication with the drainage passage 114 formed on the bottom surface to smoothly discharge water leaking out when the soft tofu is pressed.

For reference, in the first molding mold 110, the soaked soybean is pulverized into 500 mesh to 1500 mesh powder, the pulverized powder is boiled, and then a coagulant is added and uniformly stirred to fill the formed soft tofu, and the soft tofu is filled. The first molding mold 110 undergoes a solidification and aging process for a certain time in a aging furnace of constant temperature and humidity.

Next, in the second molding frame 120, a space 121 to be filled by receiving the soft head is formed on the inside, a plurality of drain holes 122 are formed on the side or bottom surface, and the wings 123 are outside The control pin 125 supported by the blade 113 of the first molding frame 110 by screwing into the screw groove 124 and the screw groove 124 formed extending perpendicularly to the four corners of the blade, respectively. Is formed.

Here, a handle 125a is formed on the upper end of the control pin 125 to facilitate rotation in the screw groove 124.

On the other hand, the drain hole 122, as shown in Figure 4 (a), is formed in communication with the drainage passage 126 formed on the bottom surface to smoothly discharge the water leaking to the outside when the soft tofu is pressed.

For reference, in the second molding mold 120, the soaked soybean is pulverized into a powder having a size of 500 to 1500 mesh, the pulverized powder is boiled, a coagulant is added, and uniformly agitated to fill the formed soft tofu, and the soft tofu is filled. The second molding frame 120 undergoes a solidification and aging process for a predetermined time in a aging furnace of constant temperature and humidity.

Next, the pressing plate 130 is inserted to a predetermined depth into the space of the first molding frame 110 or the second molding frame 120, and a weight member 131 of different weight for compressing the soft tofu is seated to be replaceable. A space 132 is formed.

That is, the weight of the weight member 131 is different depending on the concentration, volume, weight, moisture content, or protein content of the soft tofu, and may be seated in the space 132 so as to be replaceable according to the different weight.

Here, the pressing plate 130 in direct contact with the soft tofu may be composed of a sus so as to manufacture a hygienic and clean tofu.

In addition, the pressing plate 130 is disposed above the first mold 110, the second mold 120, or the third mold 140, and is filled in the mold by the weight of the weight member 131. Pressurize to drain through each drainage channel and drainage hole.

Here, the first mold 110, the second mold 120 and the pressing plate 130 are stacked in this order, and the first mold 110 and the second mold 120 are the second mold 120 The bottom surface of the second mold 120 is filled in the space 111 of the first mold 110 by adjusting the height opposite to the first mold 110 by rotation of the adjustment pin 125 of Press the soft tofu regularly.

In addition, the first molding mold 110 and the second molding mold 120, at least one other molding mold 140, and the pressing plate 130 are stacked in this order to uniformly press the soft tofu filled in the corresponding molding mold below do. Here, the side surfaces of each mold are formed in a tapered shape, so that sequential lamination is possible.

In addition, the first molding frame 110 and the pressing plate 130 may be laminated to press the soft head of the first molding frame 110.

Therefore, according to the above-described lamination configuration of the molding frame and the pressing plate, it is possible to easily perform the tofu manufacturing process by sequentially stacking a plurality of molding frames and pressing plates according to space constraints or manufacturing quantities.

On the other hand, the pressure plate 150 is formed attached to the bottom surface of the second molding frame 120 or the third molding frame 140, and includes a natural mineral that emits far-infrared rays, anions, or antibacterial components, such as a silica serpentine component. , When the soft tofu is pressurized and coagulated and ripened, bacteria or microorganisms that may remain in the soft tofu are removed to suppress spoilage and maintain cleanliness and freshness.

In addition, the pressing plate 150 is attached to the bottom surface of the pressing plate 130, and the pressing plate 150 contains a natural mineral that emits far-infrared rays, anions, or antibacterial components, such as a silica serpentine component, so that the soft tofu is pressed and solidified. During ripening, bacteria or microorganisms that may remain in the soft tofu can be removed to suppress spoilage and maintain cleanliness and freshness.

The embodiments described in the present specification and the configurations shown in the drawings are only the most preferred embodiments of the present invention, and do not represent all the technical spirit of the present invention, so various equivalents that can replace them at the time of the present application It should be understood that there may be water and variations.

S110,S210: soaking step S120,S220: coagulant stirring step
S130,S230: forming step S140,S240: solidification aging step
S150,S250: packing container input step S160,S260: packing step
110: first molding frame 111,121: space
112,122: drainage hole 113,123; wing
114: drainage passage 120: second molding frame
124: screw groove 125: adjustment pin
130: pressing plate 131: weight member
132: space 140: third molding frame
150: pressure plate

Claims (9)

Soaking the soybeans by immersing them in active hydrogen water,
Pulverizing the soaked soybeans into powder, boiling them with active hydrogen water, and stirring a coagulant to form soft tofu;
Filling and molding the soft tofu of 60 ℃ to 70 ℃ in a tofu molding mold,
Solidifying and aging the filled and molded soft tofu in a constant temperature and humidity aging furnace,
Cutting the coagulated and aged soft tofu according to the size of individual packaging containers, filling the packaging with active hydrogen cold water of 3°C to 7°C, and injecting the soft tofu into the packaging container,
Comprising the step of packaging the packaging container by film compression sealing, hydrogen water tofu manufacturing method.
Soaking the soybeans by immersing them in active hydrogen water,
Grinding the soaked soybean into powder, mixing it with water, and stirring a coagulant to form soy milk,
Filling and molding the soymilk of 60 ℃ to 70 ℃ in a tofu molding mold,
Solidifying and aging the filling-molded front tofu in a constant temperature and humidity aging furnace,
Cutting the coagulated and aged front tofu according to the size of individual packaging containers, filling the packaging with active hydrogen cold water of 3°C to 7°C, and injecting the front tofu into the packaging container,
Comprising the step of packaging the packaging container by film compression sealing, hydrogen water tofu manufacturing method.
The method according to claim 1 or 2,
In the coagulation aging step,
A method for producing hydrogen water tofu, characterized in that it is divided into a step of supplying active hydrogen hot water of 70°C to 75°C, and a step of supplying active hydrogen hot water of 80°C to 85°C and is performed sequentially.
The method of claim 3,
The aging furnace internal temperature is characterized in that maintained for 13 to 20 minutes at 70 ℃ to 75 ℃, hydrogen water tofu manufacturing method.
The method of claim 2,
Cooling the coagulated and aged front tofu with cold water for 2 to 5 minutes, characterized in that the hydrogen water tofu manufacturing method.
The method according to claim 1 or 2,
After adding the soft tofu or the front tofu to the packaging container, the method further comprises the step of sterilizing at 75 to 80 °C and then cooling.
The method according to claim 1 or 2,
The active hydrogen-cooled water is filled in the packaging container at 5% to 10%, and the soft tofu and front tofu added to the packaging container are 90% to 95% of the packaging container.
The method of claim 7,
Before introducing the soft tofu or the front tofu into the packaging container, washing the packaging container with active hydrogen cold water for 2 to 5 minutes.
The method according to claim 1 or 2,
During the coagulation and aging, the method for producing hydrogen water tofu, characterized in that the kelp powder, the hemp powder, the black particle powder, the hwangchil wood powder, or the nut powder are uniformly stirred and mixed.

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