KR20220005242A - Bread with dried soybean curd and manufacturing method thereof - Google Patents

Abstract

One example of the present invention provides dried bean curd-added bread in which dried bean curd pieces are embedded therein. The dried bean curd-added bread according to one example of the present invention is very rich in inorganic nutrients such as calcium, magnesium, iron, and the like compared with ordinary bread, and can maintain the overall shape and texture seen in the ordinary bread. In addition, the dried bean curd-added bread according to one example of the present invention is very advantageous from a commercialization point of view because the mixing time for dough preparation is shorter and various organoleptic qualities such as taste, aroma, texture, visual preference, and overall preference are much superior to that of raw bean curd-added bread.

Description

Bread with dried tofu and manufacturing method thereof {Bread with dried soybean curd and manufacturing method thereof}

The present invention relates to dry tofu-added bread and a method for manufacturing the same, and more particularly, to a bread with added dried tofu, which is rich in nutrition and excellent in sensory properties, and a method for manufacturing the same.

Bread consumption is rapidly increasing due to the busy daily life of modern people and changes in eating patterns due to westernization. Bread is a food made by kneading basic ingredients such as yeast and salt with water to form gluten, and then expanding it by yeast fermentation. Bread manufacturing methods can be broadly divided into straight dough method and sponge dough method. In addition, continuous dough mixing system, pre-liquid ferment system, and Tangjong method (water roux startewr), frozen dough method, emergency dough method, remixed dough method, no-time dough method, charleywood dough method ), the overnight sponge method, etc., and each manufacturing method has advantages and disadvantages in the texture, storability, workability, etc. of the bread, so an appropriate method is selected according to the use and need. In addition, in addition to flour, which is the main ingredient of bread, various kinds of sub-materials are added to improve the texture and various functions of bread. Among these sub-materials, milk (milk powder) is usually added to improve the texture and nutrition of bread.

On the other hand, white bread is made by mixing flour, water, yeast and other necessary substances uniformly, fermenting it, and then baking it. It is a staple bread characterized by a dense, white, and thin skin as if there is almost no skin. Since the main nutritional components of the bread are mainly carbohydrates, fats, and proteins and relatively few inorganic nutrients, if only bread is used as the main ingredient, there is a possibility of causing nutritional imbalance.

Researches have been conducted to solve the nutritional imbalance of bread by adding other ingredients in addition to the ingredients commonly used in the manufacture of bread, to provide various functionalities, or to improve texture and sensory characteristics. For example, in Korean Patent Application Laid-Open No. 10-2017-0126194, blanched tofu at about 70°C to 100°C for about 5 to 20 minutes to remove moisture, grind finely in a food processor, and then cool to prepare tofu pulverized powder for bread dough Addition and mixing as ingredients are disclosed. In addition, Korean Patent No. 10-1707209 discloses adding and mixing soft tofu as a component of dough for bread. However, in the prior art, when tofu or soft tofu exists in a pulverized form in the dough for bread and contains considerable moisture, the mixing time for preparing the dough is prolonged and the content of tofu or soft tofu in the dough is high There is a problem in that the texture of the bread is deformed, so that the texture is lowered or the volume of the bread is poor.

The present invention has been derived under the prior technical background, and an object of the present invention is to provide a bread containing dried tofu, and a method for manufacturing the same, while maintaining a similar level of overall shape and texture while nutrient-rich compared to normal bread.

The inventor of the present invention, when preparing the final dough by uniformly mixing jelly-type dried tofu pieces into the basic dough and baking it after fermentation, 1) Compared with ordinary bread, inorganic nutrients such as calcium, magnesium, iron, etc. are very rich and general The overall shape and texture seen in bread can be maintained as it is, and 2) the mixing time for dough preparation is shorter compared to bread with raw voodoo, and various sensory characteristics such as taste, aroma, texture, visual preference and overall preference are much superior. was confirmed and the present invention was completed.

In order to solve the above object, an example of the present invention provides a dry tofu-added bread, characterized in that dried tofu pieces are embedded therein.

Preferably, the dried tofu pieces are evenly embedded in the bread. The dried tofu pieces are preferably semi-solid with a moisture content of 20-30% (w/w) in consideration of workability during dough manufacturing, the overall shape and internal texture of the bread, and various sensory characteristics of the bread. state, more preferably a semi-solid state having a moisture content of 21 to 27% (w/w). In addition, the dried tofu pieces are prepared by cutting the green tofu into a predetermined size in consideration of workability, the overall shape and internal texture of the bread, and various sensory characteristics of the bread when manufacturing the dough to obtain raw tofu pieces; and drying the green tofu pieces with hot air at 85 to 110° C., preferably 90 to 105° C. for 50 to 150 minutes, preferably 70 to 110 minutes, followed by cooling. . In the method for manufacturing the dried pier pieces, the cut size of the green tofu is not particularly limited, but considering the workability during drying, workability during dough manufacturing, the overall shape and internal texture of the bread, and various sensory characteristics of the bread, horizontal / vertical / And it is preferable that the height (or thickness) is (5-45 mm) x (5-65) mm x (5-45 mm), (6-25 mm) x (10-45) mm x (6-25) mm) is more preferable.

In addition, the type of dry tofu-added bread according to an embodiment of the present invention is not particularly limited, but in consideration of the effectiveness and versatility of nutrient component improvement by dry tofu, it is preferable that the bread is. White bread is made by mixing flour, water, yeast, and other necessary substances uniformly, fermenting it, and then baking it. It is a staple bread characterized by a dense, white, and thin crust with almost no skin.

Dry tofu-added bread according to an embodiment of the present invention preferably includes flour, sugar, salt, powdered milk, yeast (yeast), butter, and dried tofu, which are ingredients constituting the bread, as common ingredients. The powdered milk may be replaced with milk having the same amount of solids. In addition, the butter may be replaced with shortening or margarine. In addition, the dry tofu-added bread according to an example of the present invention may further include yeast food, Polish, Tangjong, LEVAIN, etc., which are more preferably mainly used in the field of baking. . The yeast food is an additive for controlling fermentation of yeast and improving the quality of bread dough and bread, and is also called a bread improving agent in the field of baking. The polish is an additive used when manufacturing bread by a polish method, and is fermented after mixing flour (eg, strong flour), water, and yeast (yeast). The tangjong is an additive used when making bread by the tangjong technique, and is made by adding boiling water little by little to wheat flour (eg, strong flour) and mixing it to make the flour luxurious, preferably wheat flour (eg, strong flour) and Boiling water is added little by little to the raw voodoo mixture and mixed to make the flour luxurious. The fermented species is an additive that acts as a leavening agent when making bread. Generally, the microorganisms contained in the flour are naturally cultured by mixing flour and water and placing it at room temperature. In the present invention, disclosed in Patent Registration No. 10-1893308 various known natural fermented species such as barley fermented species and the like.

As a specific example, the dry tofu-added bread of the present invention contains 5 to 25 parts by weight of sugar, 1 to 5 parts by weight of salt, and 1 to 8 parts by weight of milk powder per 100 parts by weight of strong flour when manufactured by the straight method. , 1 to 8 parts by weight of yeast (yeast), 2 to 20 parts by weight of butter, and 10 to 60 parts by weight of dried tofu pieces, preferably, 5 to 25 parts by weight of sugar, 1 to 5 parts by weight of salt per 100 parts by weight of strong flour May contain 1 to 8 parts by weight of milk powder, 1 to 8 parts by weight of yeast, 2 to 20 parts by weight of butter, 1 to 5 parts by weight of yeast food, and 10 to 60 parts by weight of dried tofu pieces have. As another specific example, the dry tofu-added bread of the present invention contains 5 to 25 parts by weight of sugar, 0.5 to 5 parts by weight of salt, and 2 to 2 parts by weight of milk powder per 100 parts by weight of strong flour when manufactured by the polish method and the Tangjong technique. 15 parts by weight, 1 to 5 parts by weight of yeast, 2 to 20 parts by weight of butter, 10 to 60 parts by weight of dried tofu pieces, and 1 to 8 parts by weight of green tofu, preferably per 100 parts by weight of strong flour Sugar 5-25 parts by weight, salt 0.5-5 parts by weight, milk powder 2-15 parts by weight, yeast 1-5 parts by weight, butter 2-20 parts by weight, fermented species 10-30 parts by weight, 10 to 60 parts by weight of dried tofu pieces and 1 to 8 parts by weight of green tofu may be included.

In order to solve the above object, an example of the present invention comprises the steps of: (a) adding dried tofu pieces to the basic dough and mixing them to obtain a dough for bread to which dry dock is added; (b) the dough for bread is first fermented for 30 minutes to 70 minutes, preferably 40 minutes to 60 minutes at 18 to 32 ° C. 300 g) and forming into a bread shape to obtain a standardized primary fermentation dough; (c) the primary fermentation dough at a temperature of 27 to 40 ℃, preferably 32 to 38 ℃ and 55 to 85%, preferably 60 to 80% relative humidity conditions for 25 minutes to 60 minutes, preferably Secondary fermentation for 30 to 50 minutes to obtain a standardized secondary fermentation dough; and (d) baking the secondary fermented dough at 150 to 250° C., preferably 160 to 220° C. for 20 to 60 minutes, preferably 25 to 50 minutes. provides In the method of manufacturing the dry tofu-added bread according to an embodiment of the present invention, the dried tofu pieces, the types of bread, and the like, refer to the above description.

In the method for producing bread with dried tofu according to one embodiment of the present invention, the dough for bread to which dried tofu is added includes flour, sugar, salt, milk powder, yeast, butter, dried tofu and water as common ingredients. do. In addition, in the manufacturing method of the dry tofu-added bread according to an embodiment of the present invention, the dough for the bread to which the dried tofu is added is mainly used in the field of bread making (Yeast food), Polish (Polish), Tangjong, fermented species (LEVAIN). and the like may be further included.

As a specific example, when the dough for bread to which dried tofu is added according to the present invention is prepared by the straight method, 5 to 25 parts by weight of sugar, 1 to 5 parts by weight of salt, 1 to 1 to milk powder per 100 parts by weight of strong flour. 8 parts by weight, 1 to 8 parts by weight of yeast, 2 to 20 parts by weight of butter, 10 to 60 parts by weight of dried tofu pieces, and 35 to 65 parts by weight of water, preferably 100 parts by weight of strong flour Sugar 5-25 parts by weight, salt 1-5 parts by weight, milk powder 1-8 parts by weight, yeast 1-8 parts by weight, butter 2-20 parts by weight, yeast food 1-5 parts by weight Part, it may contain 10 to 60 parts by weight of dried tofu pieces and 35 to 65 parts by weight of water. As another specific example, the dry tofu-added bread dough of the present invention contains 5 to 30 parts by weight of sugar, 0.5 to 5 parts by weight of salt, and milk powder per 100 parts by weight of strong flour when manufactured by the polish method and the Tangjong technique. ) 2 to 15 parts by weight, 0.5 to 5 parts by weight of yeast (yeast), 2 to 20 parts by weight of butter, 15 to 65 parts by weight of dried tofu pieces, and 25 to 60 parts by weight of water, preferably Per 100 parts by weight of strong flour, 5-30 parts by weight of sugar, 0.5-5 parts by weight of salt, 2-15 parts by weight of milk powder, 0.5-5 parts by weight of yeast, 2-20 parts by weight of butter, pieces of dried tofu 15 to 65 parts by weight, 15 to 45 parts by weight of fermented species, 15 to 45 parts by weight of tangjong, 75 to 100 parts by weight of polish, and 25 to 60 parts by weight of water. The tangjong is preferably prepared in the form of a dough by uniformly mixing and gelatinizing while adding 300 to 600 parts by weight of boiling water little by little per 100 parts by weight of wheat flour (eg, strong flour), more preferably wheat flour (eg, strong flour) After mixing 50 to 150 parts by weight of green tofu per 100 parts by weight, 350 to 650 parts by weight of boiling water is added little by little to uniformly mix and gelatinize to form a dough. In addition, the polish is preferably uniformly mixed with 75 to 125 parts by weight of water and 1 to 8 parts by weight of yeast (yeast) per 100 parts by weight of wheat flour (eg, strong flour), fermented at room temperature for about 2 to 6 hr, and refrigerated It is prepared by aging for about 12 to 36 hr under the conditions.

The dry tofu-added bread according to an embodiment of the present invention is very rich in inorganic nutrients such as calcium, magnesium, iron, etc., compared to normal bread, and can maintain the overall shape and texture seen in ordinary bread. In addition, the dry tofu-added bread according to an embodiment of the present invention is commercialized because the mixing time for dough preparation is shorter and various sensory characteristics such as taste, aroma, texture, visual preference, and overall preference are much superior to that of the fresh tofu-added bread. very advantageous from the point of view.

1 is an image of dried tofu pieces described in an embodiment of the present invention.
2 is an image showing the manufacturing process of the dry tofu-added bread described in the embodiment of the present invention.
3 is an image showing the manufacturing process of the green tofu-added bread described in the embodiment of the present invention.
4 is an image showing the manufacturing process of tangjong described in the embodiment of the present invention.
5 is an image of the polish described in the embodiment of the present invention.
6 is an image showing the manufacturing process of the dry tofu-added Tangjong bread described in the embodiment of the present invention.
7 is an image showing the manufacturing process of tangjong bread with green tofu added as described in the embodiment of the present invention.

The present invention will be described in detail through examples. However, the following examples are only for clearly illustrating the technical features of the present invention, and do not limit the protection scope of the present invention.

1. Preparation of dried tofu pieces

Green tofu pieces were prepared by cutting green tofu hanmo having a water content of about 62.5% (w/w) and a weight of about 500 g into a predetermined size of about 10 mm×30 mm×10 mm. Thereafter, the green tofu pieces were uniformly dispersed on the tray, put in an oven, and dried for about 90 minutes with hot air at about 100°C. Thereafter, the hot air dried tofu was cooled naturally at room temperature to prepare dry tofu pieces having a moisture content of about 25% (w/w) and a semi-solid state. Although the manufacturing method of the dried tofu pieces was described on the basis of the raw voodoo hanmo unit, in reality, the dried tofu pieces were prepared using about raw tofu hot hair at a time. 1 is an image of dried tofu pieces described in an embodiment of the present invention.

2. Manufacture of bread

(1) Preparation of dry tofu-added bread

Put 1000g of bread flour, 100g of sugar, 20g of salt, 30g of powdered milk, 30g of yeast, 80g of butter, 20g of yeast food used as a dough improver, and 500g of water in a Kneader for about 5 minutes at low speed. It was mixed with tea and mixed a second time for about 10 minutes at medium speed. Thereafter, 250 g of dried tofu pieces were put in a kneader and uniformly mixed for about 2 minutes at a low speed to prepare a dough for bread with dried tofu added. Thereafter, the dough for bread was first fermented at about 30° C. for about 50 minutes. Thereafter, the first fermented dough for bread was divided into appropriate amounts (about 250 g), shaped into a bread shape, and secondarily fermented for about 40 minutes at a temperature of about 35° C. and a relative humidity of about 70%. Thereafter, the second fermented dough for bread was placed in an oven and baked for about 35 minutes at a temperature of 180° C./lower 200° C. to prepare dry tofu-added bread.

The yeast food is an additive used in the baking industry to control the fermentation of yeast and improve the quality of bread dough and bread, and is also called a bread improver. The ingredients constituting the yeast food include ammonium salts, pH adjusters, enzymes, water quality improvers, oxidizing agents, reducing agents, emulsifiers, and the like, and these ingredients are suitably blended.

2 is an image showing the manufacturing process of the dry tofu-added bread described in the embodiment of the present invention. When white bread was prepared by adding dried tofu, the dough was hard and the mixing time for dough production was shortened, and the normal shape was maintained after baking. In addition, the dry tofu-added bread had a similar flavor and texture to that of ordinary bread.

(2) Production of fresh tofu-added bread

Place 1000g bread flour, 100g sugar, 20g salt, 30g powdered milk, 30g yeast, 80g butter, 20g yeast food used as a dough improver, 500g green tofu and 500g water in a kneader at low speed. The dough for bread with green tofu added was prepared by first mixing for 10 minutes, second mixing for about 15 minutes at medium speed, and third mixing for about 5 minutes at low speed. 500 g of the green tofu was used after minimizing moisture through mechanical compression. Thereafter, the dough for bread was first fermented at about 30° C. for about 50 minutes. Thereafter, the first fermented dough for bread was divided into appropriate amounts (about 250 g), shaped into a bread shape, and secondarily fermented for about 40 minutes at a temperature of about 35° C. and a relative humidity of about 70%. Thereafter, the second fermented dough for bread was put in an oven and baked for about 35 minutes at a temperature of 180° C. on the top and 200° C. on the bottom to prepare bread with green tofu.

3 is an image showing the manufacturing process of the green tofu-added bread described in the embodiment of the present invention. In the case of making bread by adding green tofu, the mixing time for dough preparation was prolonged, and contraction occurred after baking, so that the shape could not be maintained and the overall shape was slumped. In addition, the fresh tofu-added bread had a fishy smell of soybeans, a number of tofu agglomeration occurred in the internal tissues, and showed a grayish turbid color compared to normal bread, and the texture of the tissue was also crumbly.

(3) Preparation of Tangjong Bread with Dried Tofu Added

100 g of strong flour and 100 g of green tofu were mixed, and then, 500 g of boiling water was added little by little while uniformly mixed and gelatinized to prepare tangjong in the form of soft dough. 4 is an image showing the manufacturing process of tangjong described in the embodiment of the present invention. The reason why Tangjong is used in the baking field is to make the bread moist and chewy. In addition, 300 g of strong flour, 300 g of water, and 10 g of yeast were uniformly mixed, fermented at room temperature for about 3 hr, and aged under refrigerated conditions for about one day to prepare a polish. The reason for using polish in the baking field is to form a gluten complex to give a more chewy texture. 5 is an image of the polish described in the embodiment of the present invention. Then, put 650g bread flour, 100g sugar, 10g salt, 50g powdered milk, 10g yeast, 200g tangjong, 80g butter, 200g fermented seed, 250g water and 610g polish into a Kneader for about 5 minutes at low speed. It was mixed first for about 10 minutes at medium speed and mixed second for about 10 minutes. The fermented species is a barley fermented species produced by the technology patented by the applicant of the present invention, and the present invention refers to the contents disclosed in Patent Registration Publication No. 10-1893308 in relation to the fermented species. Thereafter, 250 g of dried tofu pieces were put in a kneader and uniformly mixed for about 2 minutes at low speed to prepare a dough for Tangjong bread to which dried tofu was added. Thereafter, the dough for Tangjong bread was first fermented for about 50 minutes at room temperature (about 18-25 ℃). Thereafter, the primary fermented Tangjong bread dough was divided into appropriate amounts (about 250 g), shaped into a bread shape, and secondarily fermented for about 40 minutes at a temperature of about 30° C. and a relative humidity of about 70%. Then, the second fermented Tangjong bread dough was put in an oven and baked for about 35 minutes at a temperature of 180° C. on the top and 200° C. on the bottom to prepare Tangjong bread with dried tofu.

6 is an image showing the manufacturing process of the dry tofu-added Tangjong bread described in the embodiment of the present invention. When tangjong bread was prepared by adding dried tofu, the dough was in a sticky state similar to that of glutinous rice dough, and the mixing time for dough production was shortened. In addition, Tangjong bread with dried tofu had a crispy outside but soft inside, and had a very good volume.

(4) Preparation of Tangjong Bread with Green Tofu Added

100 g of strong flour and 100 g of green tofu were mixed, and then, 500 g of boiling water was added little by little while uniformly mixed and gelatinized to prepare tangjong in the form of soft dough. In addition, 300 g of strong flour, 300 g of water, and 10 g of yeast were uniformly mixed, fermented at room temperature for about 3 hr, and aged under refrigerated conditions for about one day to prepare a polish. Then, put 650g bread flour, 100g sugar, 10g salt, 50g powdered milk, 10g yeast, 200g tangjong, 80g butter, 200g fermented seed, 500g green tofu, 250g water and 610g polish into a kneader at low speed. Dough for Tangjong bread with green tofu added was prepared by first mixing for about 10 minutes in a refrigerator, second mixing for about 15 minutes at medium speed, and third mixing for about 5 minutes at low speed. 500 g of the green tofu was used after minimizing moisture through mechanical compression. Thereafter, the dough for Tangjong bread was first fermented for about 50 minutes at room temperature (about 18-25 ℃). Thereafter, the primary fermented Tangjong bread dough was divided into appropriate amounts (about 250 g), shaped into a bread shape, and secondarily fermented for about 40 minutes at a temperature of about 30° C. and a relative humidity of about 70%. Thereafter, the second fermented Tangjong bread dough was put in an oven and baked for about 35 minutes at a temperature of 180° C. on the upper part and 200° C. on the bottom to prepare Tangjong bread with green tofu.

7 is an image showing the manufacturing process of tangjong bread with green tofu added as described in the embodiment of the present invention. When tangjong bread was prepared by adding raw voodoo, the mixing time for dough preparation was prolonged, and slight shrinkage occurred after baking, so the volume was somewhat inferior to that of tangjong bread with dry tofu added. Also, Tangjong bread with added green tofu had a fishy smell of soybeans and had a rather poor internal structure due to small tofu particles.

3. Nutritional component analysis and sensory evaluation of bread

(1) Nutritional component analysis

SGS Korea, Co., Ltd. was commissioned to analyze the nutritional components of the dry tofu-added bread and plain bread prepared above, and the results are shown in Table 1 below. In general, dry tofu or green tofu is not added during the bread making process, and the rest is prepared under the same conditions.

Test Items unit Test Methods Bread with dry pier plain bread calorie ㎉/100g food industry 309.70 307.88 carbohydrate g/100g food industry 45.73 48.37 protein g/100g Food industry, Protein analyzer 12.30 10.06 province g/100g food industry 8.62 8.24 calcium mg/100g Food Standards Code, ICP/OES 43.60 14.58 magnesium mg/100g Food Standards Code, ICP/OES 58.15 21.46 steel mg/100g Food Standards Code, ICP/OES 1.32 0.83 moisture g/100g food industry 32.27 32.09 ash g/100g food industry 1.08 1.24

As shown in Table 1, the dry tofu-added bread increased inorganic nutrients such as calcium, magnesium, and iron by about 58% to about 199% compared to normal bread.

(2) Sensory evaluation

Sensory evaluation was conducted on the bread with dried tofu, bread with green tofu, dry tofu-added tangjong bread, and raw tofu-added tangjong bread prepared above by a sensory evaluation panel of 20 people. Specific sensory evaluation items were taste, aroma, texture, visual preference, and overall preference, and a 9-point scale method (worst: 1 point; best: 9 points) was used for each item. The sensory evaluation results are shown in Table 2 below.

Classification of evaluation items Bread with dried tofu Bread with fresh voodoo Tangjong Bread with Dried Tofu Tangjong Bread with added raw tofu taste 8.15 6.6 8.5 7.1 incense 8.05 6.9 8.35 7.15 texture 7.7 6.4 8.8 7.2 visual preference 8.05 6.7 8.2 7.2 full symbol 7.99 6.65 8.46 7.16

As shown in Table 2, the bread to which dried tofu was added was found to be very superior in all sensory evaluation items compared to the bread to which raw tofu was added.

As described above, the present invention has been described through the above embodiments, but the present invention is not necessarily limited thereto, and various modifications are possible without departing from the scope and spirit of the present invention. Accordingly, the protection scope of the present invention should be construed to include all embodiments falling within the scope of the claims appended hereto.

Claims (10)

Bread with dried tofu, characterized in that dried tofu pieces are embedded inside.
The dry tofu-added bread according to claim 1, wherein the dried voodoo pieces are in a semi-solid state with a moisture content of 20 to 30% (w/w).
[Claim 3] The dry tofu-added bread according to claim 2, wherein the dried tofu pieces are prepared by the following steps:
cutting the green tofu to a predetermined size to obtain raw voodoo pieces; and
Drying the green tofu pieces with hot air at 85 to 110° C. for 50 to 150 minutes and then cooling them.
The bread with dry tofu according to claim 1, wherein the bread with dry tofu is plain bread.
The bread with dry tofu according to claim 1, wherein the dry tofu-added bread comprises wheat flour, sugar, salt, powdered milk, yeast, butter, and dried tofu as common ingredients.
(a) adding dried tofu pieces to the basic dough and mixing them to obtain a dough for dry tofu added bread;
(b) first fermenting the dough for bread at 18 to 32° C. for 30 to 70 minutes, then dividing it into predetermined amounts and shaping it into a bread shape to obtain a standardized primary fermented dough;
(c) secondary fermentation of the primary fermentation dough at a temperature of 27-40° C. and a relative humidity of 55-85% for 25 to 60 minutes to obtain a standardized secondary fermentation dough; and
(d) A method of producing dry tofu-added bread comprising the step of baking the secondary fermentation dough at 150 to 250° C. for 20 to 60 minutes.
The method of claim 6, wherein the dried pier slices are in a semi-solid state with a moisture content of 20 to 30% (w/w).
The method of claim 7, wherein the dried tofu pieces are prepared by the following steps:
cutting the green tofu to a predetermined size to obtain raw voodoo pieces; and
Drying the green tofu pieces with hot air at 85 to 110° C. for 50 to 150 minutes and then cooling them.
The method of claim 6, wherein the dry tofu-added bread is plain bread.
10. The production of bread according to claim 9, wherein the dough for bread to which the dried tofu is added includes flour, sugar, salt, milk powder, yeast, butter, dried tofu and water as common ingredients. Way.

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