KR20220007961A - manufacturing method of soybean-curd usign acorn and soybean-curd by manufactured by this same - Google Patents

Abstract

Disclosed are a method for preparing soybean curd using acorns and soybean curd prepared thereby. The method for preparing soybean curd using acorns, disclosed herein, comprises the steps of: a) immersing main ingredients including soybeans and sub ingredients including acorns in water for a predetermined time, respectively; b) grinding the soaked main ingredients and the soaked sub ingredients to obtain ground ingredients; c) separating bean-curd dregs from the ground ingredients to obtain soymilk; d) heating the soymilk to obtain heated soymilk; e) preparing a natural coagulant by mixing water, bay salt without bitterns, and naturally-fermented vinegar; f) mixing the heated soymilk with the natural coagulant so that the heated soymilk is coagulated; g) molding soybean curd by putting the coagulated heated soymilk into a mold and pressing the soymilk; and h) cooling the molded soybean curd in cold water to complete the preparation of the soybean curd. According to the present invention, the soybean curd prepared thereby has an excellent taste and is beneficial to the health.

Description

Tofu manufacturing method using acorns, and tofu manufactured thereby

The present invention relates to a method for manufacturing tofu, which is made by adding acorns, red beans, and buckwheat to soybeans, which are the basic ingredients of tofu, so that it has a light brown color, unlike general white tofu, is rich in nutrients beneficial to health, and has excellent taste and flavor. It relates to a method for manufacturing tofu using

In general, tofu (豆腐) is a food made by soaking soybeans in water, crushing, heating, squeezing the bean curd, and adding a coagulant to harden the protein. Tofu made as a raw material is a food used as an important protein source.

However, because conventional tofu is manufactured only from soybeans and has only nutrients contained in soybeans, it is difficult to ingest various nutrients, and not only can you feel tired of the taste and flavor of general tofu, but also because the color is usually white. There was a regret that it was difficult to apply to various foods.

Accordingly, Patent Registration No. 10-0502468, Registration Patent No. 10-1765764, Registration Patent No. 10-1651481, etc. propose a newly developed tofu manufacturing method unlike the existing tofu manufacturing method.

However, the tofu produced by this tofu manufacturing method was not satisfactory in taste and flavor, and the amount of nutrients was not abundant, and the color of the tofu was not appetizing.

Registered Patent No. 10-0502468 Registered Patent No. 10-1765764 Registered Patent No. 10-1651481

The present invention was devised to solve the problems of the prior art, as described above, by adding acorns, red beans, and buckwheat to soybeans, which are the basic materials of tofu, and using natural fermented vinegar containing Hwangchil wood as a coagulant. An object of the present invention is to provide a method for manufacturing tofu using acorns that are different from tofu and have a very good taste and flavor, and also have a very appetizing color and are rich in nutrients, and tofu produced thereby.

To achieve the above object, the method for manufacturing tofu using acorns of the present invention comprises the steps of: a) immersing a main material made of soybeans and a sub material comprising acorns in water for a predetermined time, respectively; b) grinding the soaked main material and the soaked sub-material to obtain a grinding material; c) separating okara from the grinding material to obtain soymilk; d) heating the soymilk by heating to boil to obtain heated soymilk; e) preparing a natural coagulant by mixing water, sea salt without bittern, and natural fermented vinegar; f) mixing the natural coagulant with the heated soymilk so that the heated soymilk is coagulated; g) molding the tofu by putting the coagulated heated soymilk into a mold and pressing; h) cooling the molded tofu in cold water to complete the tofu;

In step a), the auxiliary material may be configured to further include any one or two of red bean and buckwheat.

In step a), 700 g of todori, 800 g of red bean, and 750 g of buckwheat per 3 kg of soybean are each immersed in water for a predetermined time to be soaked, and the soybean is soaked for 6-8 hours, and the todori is 3 hours and 30 minutes~ Soaked for 4 hours and 30 minutes, the red beans are separated for 2 hours 30 minutes to 3 hours 30 minutes, the buckwheat is soaked for 2 hours 30 minutes to 3 hours 30 minutes, and step c) is to filter the grinding material with a cotton cloth. It is configured to obtain soymilk by separating okara through a method or centrifugal separation method, wherein step d) consists of boiling the soymilk at 102°C to 104°C by steam heating method through a steam boiler, wherein step e) includes It is configured to prepare a natural coagulant by mixing 1.8 kg of sea salt without bittern water per 52L of water and 370 g of natural fermented Hwangchil wood vinegar containing Hwangchil wood ingredients, and in step f), the natural coagulant is heated to 90 ° C. Heated soymilk 8.3L of a heated natural coagulant is added to 30L of heated soymilk so that it is coagulated, and step h) may be configured to cool the tofu molded through step g) by putting it in cold water at 3°C. .

Further comprising a vinegar manufacturing step of preparing the natural fermented vinegar of hwangchil wood, wherein the vinegar manufacturing step is to obtain a hwangchil tree extract by pulverizing the hwangchil tree, and heating the pulverized hwangchil tree in water to obtain a hwangchil tree extract, then natural fermentation It may be configured to mix the extract of the hwangchil tree in vinegar.

According to the above, the tofu manufactured by the manufacturing method of the present invention is manufactured by adding more acorns, red beans, and buckwheat to soybeans. Unlike white tofu, it has a mild brown taste and is very appetizing. It contains not only soybean nutrients, but also various nutrients from acorns, red beans, and buckwheat that are beneficial to the human body, so it can be very helpful for health.

In addition, according to the present invention, a natural coagulant containing natural fermented Hwangchil wood vinegar is used as a coagulant for coagulating heated tofu.

1 is a process diagram illustrating a method for manufacturing tofu using acorns according to an embodiment of the present invention.

The terminology used herein is for the purpose of describing the embodiments, and is not intended to limit the present invention. In this specification, the singular also includes the plural unless specifically stated otherwise in the phrase. As used herein, the terms 'comprises' and/or 'comprising' do not exclude the presence or addition of one or more other components.

In describing the specific embodiments below, various specific contents have been prepared to more specifically describe the invention and help understanding. However, a reader having enough knowledge in this field to understand the present invention may recognize that it may be used without these various specific details. In some cases, it is mentioned in advance that in describing the invention, parts that are commonly known and not largely related to the invention are not described in order to avoid confusion for no reason in explaining the invention.

Tofu manufacturing method using acorns of the present invention is material soaking step (s12), material grinding step (s14), okara separation step (s16), soymilk heating step (s18), natural coagulant manufacturing step (s20), coagulation step (s22) ), forming step (s24), and is configured to include a cooling step (s26).

Hereinafter, a preferred embodiment of a method for manufacturing tofu using a tofu according to the present invention will be described with reference to FIG. 1 .

The material soaking step (s12) is configured to soak the main material made of soybeans and the sub-materials including acorns in water for a predetermined time, respectively.

In the present invention, the auxiliary material may be made of acorns, acorns, red beans, acorns, buckwheat, and may be composed of acorns, red beans, and buckwheat.

In this embodiment, the auxiliary material is configured to use all of acorns, red beans, and buckwheat.

Here, acorns contain aconic acid, which absorbs and discharges heavy metals and various harmful substances inside the human body, and has an excellent effect on recovery from fatigue and hangover. and has a tonic effect to stop diarrhea.

Red beans are rich in saponins, so saponins can reduce cholesterol levels in blood vessels and help improve blood flow. It contains a diuretic effect and can discharge sodium and various waste products accumulated in the body to the outside. It is rich in vitamin B1 which is good for fatigue recovery, it is rich in dietary fiber to improve constipation, and contains a large amount of iron to prevent anemia. It is very good for skin beauty by removing free radicals through powerful antioxidant action, including abundant anthocyanin ingredients, and has excellent efficacy in discharging waste products from the skin due to its abundance of saponins and vitamin B2.

Buckwheat is rich in dietary fiber, protein, and lysine, an essential amino acid. In addition, buckwheat has a detoxifying function, so it can help prevent diabetes by improving liver function and controlling blood sugar. have.

In this embodiment, the material soaking step (s12) per 3 kg of soybeans is made by immersing 700 g of acorns, 800 g of red beans, and 750 g of buckwheat in water for a predetermined time, respectively, to obtain soaked soybeans, soaked acorns, soaked red beans, and soaked buckwheat. have.

Specifically, soybeans are soaked for 6-8 hours, soybeans are soaked for 3 hours 30 minutes to 4 hours 30 minutes, red beans are separated for 2 hours 30 minutes to 3 hours and 30 minutes, buckwheat can be configured to be soaked for 2 hours 30 minutes to 3 hours 30 minutes.

The material grinding step (s14) is configured to obtain a grinding material by grinding the soaked main and auxiliary materials, ie, soaked soybeans, soaked acorns, soaked red beans, and soaked buckwheat, through step s12. Here, the grinding material is a mixture of ground soybeans, ground acorns, ground red beans, and ground buckwheat by putting soaked soybeans, soaked acorns, soaked red beans, and soaked buckwheat in a grinder such as a grinder at once to be ground.

The okara separation step (s16) is configured to obtain soymilk by separating the okara from the grinding material produced through the step s14).

A cotton cloth filtration method in which the grinding material is put in a cotton cloth and squeezed to separate the okara and obtain soy milk can be applied, or the grinding material is put in a rotating drum to separate the okara through a centrifugal separation method to obtain soy milk.

The soymilk heating step (s18) is a process of obtaining heated soymilk by heating the soymilk obtained through step s16). Specifically, in this embodiment, the soymilk produced through step s16) is heated by steam heating through a steam boiler at 102° C. Heated soymilk can be obtained by boiling at 104°C.

The natural coagulant manufacturing step (s20) is configured to prepare a natural coagulant by mixing water, sea salt without bittern, and natural fermented vinegar. Specifically, a natural coagulant is prepared by mixing 1.8 kg of sea salt without bittern and 370 g of natural fermented Hwangchil wood vinegar per 52L of water.

Here, Hwangchil tree natural fermented vinegar is a natural fermented vinegar prepared by a natural fermentation method as a component of Hwangchil wood added to it, and in this embodiment, it may further include a vinegar manufacturing step for preparing natural fermented Hwangchil wood vinegar.

Vinegar manufacturing step is to grind hwangchil wood, put the pulverized hwangchil wood in water and heat it to boil, so that the hwangchil wood component contained in the pulverized hwangchil tree comes out in water to prepare a hwangchil tree extract, and this production Hwangchil tree natural fermented vinegar can be prepared by mixing the extracted hwangchil tree extract with conventional natural fermented vinegar.

In the coagulation step (s22), the natural coagulant obtained through step s20) is heated to 90° C., and then the heated natural coagulant is put into the heated soymilk obtained through step s18) to cause coagulation in the heated soymilk. In this embodiment, it can be made by putting 8.3L of a heated natural coagulant in 30L of heated soymilk to cause coagulation in heated soymilk.

The forming step (s24) is configured to obtain press-molded tofu by putting the heated soymilk that has been solidified through the step s22) into a forming mold and compressing it, and a cooling step of cooling the press-molded tofu by putting it in cold water at 3°C ( Through s26), the tofu can be completed.

In the above, the present invention has been shown and described in connection with preferred embodiments for illustrating the principles of the present invention, but the present invention is not limited to the configuration and operation as shown and described as such. Rather, it will be apparent to those skilled in the art that many changes and modifications can be made to the present invention without departing from the spirit and scope of the appended claims. Accordingly, all such suitable alterations and modifications and equivalents are to be considered as falling within the scope of the present invention.

The tofu produced by the above manufacturing method is made by adding acorns, red beans, and buckwheat to the soybeans, which are the materials of the existing tofu, so that it has a delicious light brown color instead of white. By adding nutrients beneficial to the human body, buckwheat not only has good taste and flavor, but can also have a very good effect on health compared to conventional tofu.

In addition, since a natural coagulant is prepared with natural fermented vinegar from Hwangchil tree and this natural coagulant coagulates soymilk, Hwangchil wood ingredient is included in the tofu, so it can be more beneficial to health.

Hwangchil tree contains saponin, which replenishes energy and helps prevent cancer, is effective in improving liver function, lowers cholesterol, helps vascular health, and improves immunity through antioxidant action.

<sensory test>

The tofu <Example 1> prepared by the above manufacturing method and the conventional white tofu (Comparative Example 1) were evaluated by a 5-point rating method (10 points: very good, 8 points: good, 6 men and women) The sensory evaluation was performed according to points: average, 4 points: bad, 2 points: very bad).

The sensory evaluation score is shown in [Table 1] below as an average value.

Evaluation items division grade note taste Example 1 9.6 It has no fishy taste and is savory and tastes good. Comparative Example 1 7.9 Slightly fishy taste. . incense Example 1 9.5 Soft and savory scent. Comparative Example 1 8.3 Less savory scent. color Example 1 9.3 It is brown in color and stimulates the appetite. Comparative Example 1 8.2 It is not appetizing because it is white in color.

As shown in Table 1, the tofu prepared by the tofu manufacturing method of the present invention has good taste and aroma and has a good color, which is why it received high ratings compared to conventional tofu.

As such, the tofu produced by the manufacturing method of the present invention was evaluated to be superior in taste, aroma, and color overall in the sensory evaluation.

In the above, the present invention has been shown and described in connection with preferred embodiments for illustrating the principles of the present invention, but the present invention is not limited to the configuration and operation as shown and described as such. Rather, it will be apparent to those skilled in the art that many changes and modifications can be made to the present invention without departing from the spirit and scope of the appended claims. Accordingly, all such suitable alterations and modifications and equivalents are to be considered as falling within the scope of the present invention.

Claims (5)

a) immersing a main material made of soybeans and a sub material including acorns in water for a predetermined time, respectively;
b) grinding the soaked main material and the soaked sub-material to obtain a grinding material;
c) separating okara from the grinding material to obtain soymilk;
d) heating the soymilk by heating to boil to obtain heated soymilk;
e) preparing a natural coagulant by mixing water, sea salt without bittern, and natural fermented vinegar;
f) mixing the natural coagulant with the heated soymilk so that the heated soymilk is coagulated;
g) molding the tofu by putting the coagulated heated soymilk into a mold and pressing;
h) cooling the molded tofu in cold water to complete the tofu; a method for manufacturing tofu using acorns, comprising:
The method of claim 1,
In the step a), the auxiliary material is tofu manufacturing method, characterized in that it is configured to further include any one or two of red bean and buckwheat.
3. The method of claim 2,
In step a), 700 g of todori, 800 g of red bean, and 750 g of buckwheat per 3 kg of soybean are each immersed in water for a predetermined time to be soaked, wherein the soybean is soaked for 6-8 hours, and the todori is 3 hours and 30 minutes~ Soaked for 4 hours and 30 minutes, the red beans are separated for 2 hours 30 minutes to 3 hours 30 minutes, and the buckwheat is soaked for 2 hours 30 minutes to 3 hours 30 minutes,
The step c) is configured to obtain soymilk by separating the okara from the grinding material through a cotton cloth filtration method or a centrifugal separation method,
The step d) consists of boiling the soymilk at 102°C to 104°C in a steam heating method through a steam boiler,
Step e) is configured to prepare a natural coagulant by mixing 1.8 kg of sea salt without bittern and 370 g of natural fermented Hwangchil tree vinegar per 52L of water,
In step f), the natural coagulant is heated to 90° C., and 8.3L of the heated natural coagulant is added to 30L of the heated soymilk to coagulate,
Step h) is a method for producing tofu using acorns, characterized in that it is configured to cool the tofu molded through step g) by putting it in cold water at 3°C.
4. The method of claim 3,
Further comprising a vinegar manufacturing step of preparing the natural fermented vinegar of Hwangchil wood,
The vinegar manufacturing step is,
A method of manufacturing tofu using acorns, characterized in that the pulverized hwangchil tree is put into water and heated to obtain a hwangchil tree extract, and then the hwangchil tree extract is mixed with natural fermented vinegar.
Tofu produced by the method according to any one of claims 1 to 4.

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