KR20220126176A - Manufacturing method of soybean curd shake using soybean curd dregs - Google Patents

Abstract

The present invention relates to a manufacturing method of bean curd shake using pureed soybean soup, and specifically, to a manufacturing method of bean curd shake, which comprises the following steps of: manufacturing bean curd and pureed soybean soup with soybeans to be made into powder; and mixing the ingredients in a shake form. The bean curd shake manufactured according to the present invention uses the soybeans rich in vegetable protein as main ingredients to be helpful in weight loss, and is in the shake form to be convenient for anyone to consume. In addition, by adding ginger powder thereinto, it is possible to help improve immunity and help digestion and absorption.

Description

Manufacturing method of tofu shake using okara {MANUFACTURING METHOD OF SOYBEAN CURD SHAKE USING SOYBEAN CURD DREGS}

The present invention relates to a method of manufacturing a tofu shake using okara, and more particularly, to a method of manufacturing tofu and okara from soybeans, making a powder, and mixing the tofu shake to form a shake.

As interest in a healthy life increases, hundreds of thousands of diet-related brands are pouring in every year, and the size of the domestic diet market has grown to about 10 trillion won. Along with this trend, as interest in plant protein is increasing, processed foods made from plant proteins such as soybeans and rice are being launched.

Tofu is a food made by adding a coagulant to soymilk made from soybeans and coagulating it. Tofu contains about 83% water, about 9.3% protein, about 5.6% fat, and about 12 mg/g calcium. It is composed of extra carbohydrates and minerals.

A chemical called isoflavone contained in soy protein has a function similar to estrogen, a female hormone, and suppresses the function of male hormone that promotes baldness, while depression, osteoporosis, and flushing (redness of the face) It relieves menopausal symptoms that can occur due to a lack of female hormones, such as, and lowers blood cholesterol.

According to a recent study by the National Cancer Institute of the United States, for every 10 g of vegetable protein per 1000 calories replaced with animal protein, the mortality rate for men decreased by 12% and the death rate for women by 14%, which was studied to help longevity. Insufficient protein leads to muscle loss. Intake of animal protein (meat) reduces the risk of increased saturated fatty acids and cholesterol, and it is possible to supplement muscle mass by consuming plant protein rich in micronutrients and fiber.

Soybeans are a food rich in fructooligosaccharides, and fructooligosaccharides are representative prebiotics (a component that serves as a food for probiotics). is helpful for

Tofu powder has a high protein-to-lipid ratio, but does not contain cholesterol and lactose, and is a low-fat food with low saturated fatty acids. Oyster, a by-product of soybean, is rich in dietary fiber, so it is a food that helps to improve the intestinal environment by preventing constipation and activating Bacillus through the fermentation process.

The present invention utilizes tofu, which is a representative raw material of vegetable protein, soybean as the main raw material, and soybean by-product (okara) discarded in the manufacturing process of tofu to increase added value by developing products that meet the consumption trend of modern people, and to increase consumption of domestic agricultural products and increase the consumption of domestic agricultural products during the period of stagnation. It was developed to revitalize the market for tofu products, and it is intended to provide a method of manufacturing a tofu shake that anyone can easily drink using a powder composition containing tofu and okara, which are rich in vegetable protein and dietary fiber. .

The present invention is to develop a differentiated product that can lead to an increase in sales as well as an increase in consumption of domestic agricultural products by expanding the market to the health-diet food market suitable for a new consumption trend. and to provide a method for preparing a shake form by mixing it and making it into a powder.

The present invention is a method for producing a tofu shake using okara, comprising the steps of: (A) washing and immersing beans; (B) grinding the soaked beans; (C) filtering the ground soybeans and separating them into soymilk and okara; (D) adding bittern water to the soymilk and coagulating it, then compressing and molding the coagulated soymilk to make tofu; (E) fermenting the okara by inoculating the bacteria; (F) drying the tofu and fermented okara and then pulverizing it to make a powder; (G) preparing a tofu shake by mixing the tofu powder and non-fat powder; and (H) packaging the prepared tofu shake.

In the step (E), the okara is steamed for 15-30 minutes, cooled to 15° C. or lower, and 0.03 to 0.1 parts by weight of Bacillus is inoculated into 100 parts by weight of okara, and fermented at a temperature of 30 to 42° C. for 24 to 72 hours. process may be included.

In addition, the step (G) is performed by mixing 5 to 10% by weight of tofu powder, 85 to 90% by weight of non-fat powder, and 1 to 3% by weight of dextrin, and 2 to 5% by weight of ginger powder is additionally mixed. can

The tofu shake of the present invention is prepared by the above manufacturing method, and contains 5 to 10% by weight of tofu powder, 85 to 90% by weight of non-fat powder, and 1 to 3% by weight of dextrin, and 2 to 5% by weight of ginger powder. may additionally include.

The tofu shake prepared by the present invention is made from soybeans, which are rich in vegetable protein, as the main raw material, and is rich in vegetable protein and dietary fiber, which is helpful for diet. In addition, by adding ginger powder to it, it can help improve immunity and help digestion and absorption.

1 is a flowchart illustrating a method of manufacturing a tofu shake according to an embodiment of the present invention.

In order to describe in detail enough that a person skilled in the art to which the present invention pertains can easily implement the technical idea of the present invention, the most preferred embodiment of the present invention will be described with reference to the accompanying drawings.

First of all, it should be noted that in adding reference numerals to the components of each drawing, the same components are given the same reference numerals as possible even if they are indicated on different drawings.

In addition, in describing the present invention, if it is determined that a detailed description of a related known configuration or function may obscure the gist of the present invention, the detailed description thereof will be omitted.

In general, the soybean used to make tofu is soybean (大豆), which is called soybean in English. There are more than 90 varieties of this soybean. According to the size, it is divided into allelic species, neutral species, small grain species, or extremely large, opposing, neutral, and very small grains. Depending on the growing season and growing period, it is sometimes divided into all-kong (early-leaved) and late-kong (also called “grokong” because it is mainly used for late-season varieties). Depending on the color, there are several types, such as yellow beans (white - strictly speaking, pale yellow), black beans, and brown beans. For soy sauce and tofu, such as soybeans, large-sized white beans are mainly used. These beans are usually called Baektae.

Among the yellow beans, the opposite species (the soybean species with a large egg thickness) are mainly used. Jangwon beans and Taekwang beans are improved varieties that are resistant to pests and diseases, have good taste, and have the advantage of good growth except for special diseases and diseases. These beans are usually called baektae, and because baektae is mainly used to make soybeans, baektae is also called soybean.

The amount of protein contained in soybeans is the highest among agricultural crops, and the type of amino acids in its composition is comparable to that of meat. Soybeans are particularly rich in B vitamins and contain A and D, but little vitamin C. However, when beans are grown as bean sprouts, the composition changes between sprouting and becomes a vitamin C-rich food. Soybeans are composed of 35-40% protein, 15-20% fat, and 30% carbohydrate, and are nutritious foods containing dietary fiber, vitamins, and minerals.

A study that isoflavones, dietary fiber, soybean oligosaccharide, lecithin, saponin, and GAVA, which are physiologically active substances in soybeans, prevent or inhibit malignant tumors such as breast cancer and prostate cancer and adult diseases such as hypertension, obesity, intestinal disease, arteriosclerosis, and heart disease There are reports, and accordingly, the importance of soybean intake is gradually increasing for modern people who frequently come into contact with food contaminated with pesticides or heavy metals, or excessive intake of nutrients.

In particular, dietary fiber, called the sixth nutrient, has been considered to have no nutritional value in the past, but has been found to be effective in preventing and treating diseases such as circulatory disease, diabetes, and obesity. Dietary fiber has the property of absorbing or adsorbing water, fat, and minerals as well as other components. It can delay or control the absorption of carbohydrates, proteins, fats, and minerals, thereby preventing adult diseases such as obesity, diabetes, cholelithiasis, high blood pressure, colorectal cancer, and heart disease, and reducing constipation by regulating bowel movements. known to inhibit.

In addition, soybean is a food that is widely known for its anticancer effect. In particular, black bean husks contain an anticancer substance called glycitein, which is absent in yellow beans.

The saponin component contained in soybeans helps to prevent adult diseases such as diabetes and heart disease because it lowers blood cholesterol levels by excreting it from the body. Soybean lecithin also prevents cholesterol from accumulating in blood vessels and is effective for brain development. It is also rich in potassium, which helps to lower blood pressure and prevent high blood pressure by excreting sodium accumulated in the body. Isoflavones minimize the loss of bone mass and maintain normal bone density, so it is particularly effective for healthy bones during menopause or menopause.

In the present invention, soybeans are used for the production of tofu and okara.

Tofu (豆腐, Tofu) is one of the foods made from soybeans. It is made by grinding soybeans soaked in water and boiling the soybean water, then adding bittern water to coagulate it. Since the raw material is soybean, a plant rich in protein, it is rich in high-quality vegetable protein and has a high digestibility and absorption rate.

Tofu is a complete food that can absorb soybean nutrition most effectively. It contains about 83% of water, about 9.3% of protein, about 5.6% of fat, and about 12mg/g of calcium. It is composed of about 50% protein, 33% fat, and other carbohydrates and minerals. It is a high-quality protein source, rich in essential amino acids, essential fatty acids, and calcium, which is a basic substance for forming teeth and bones, and contains almost no cholesterol.

A chemical called isoflavone contained in soy protein has a function similar to estrogen, a female hormone, and suppresses the function of male hormone that promotes baldness, while depression, osteoporosis, and flushing (redness of the face) It relieves menopausal symptoms that can occur due to a lack of female hormones, such as, and lowers blood cholesterol.

The plant protein of tofu, theptide, helps to control blood pressure, and linoleic acid lowers cholesterol, which helps in vascular diseases. It has a higher absorption rate than soybeans, so it is easily digested, has low calories, and is rich in protein, so it is widely used in diets. In addition, tofu contains keratin, which is good for the scalp, which helps to prevent hair loss, and it also contains lecithin, which helps to generate nerve cells, which helps brain health.

According to a recent study by the National Cancer Institute of the United States, for every 10 grams of vegetable protein for every 1000 calories replaced with animal protein, the mortality rate for men decreased by 12% and the death rate for women by 14%, and it was studied to improve longevity. Insufficient protein leads to muscle loss. Intake of animal protein (meat) reduces the risk of increased saturated fatty acids and cholesterol, and it is possible to supplement muscle mass by consuming plant protein rich in micronutrients and fiber.

Tofu is eaten raw or cooked in various forms such as soup, stew, and pancake. When the soybean water is solidified while making tofu, the water is made soft without removing the water.

In the present invention, after manufacturing tofu from soybeans, it is used that is pulverized and made into powder.

Oyster is generated in the process of manufacturing tofu and is the result of almost extracting water-soluble protein from soybeans, but a significant amount of protein, fat, and useful components such as isoflavones remain. Although it is slightly inferior to beans or tofu in terms of ingredients, the only advantage of bean sprouts is that they are low in calories (the calorie of okara is only 1/4 of soybeans) and the taste is much lighter. By using okara, there is no need to use a knife, so the cooking process is very simple, and you can cook it according to your taste, such as mixing it with minced meat to make a hamburger, or mixing it with cookie or donut dough. Because it is bulky, even a small amount makes you hungry, so it is good for dieting.

In addition, when the okara goes through the fermentation process, the content of sulfur-containing amino acids and lysine is relatively increased to produce high-quality protein with high protein utilization. higher than 30.3%.

The okara contains 11.5 g of dietary fiber out of 100 g of okara, so tofu contains almost no dietary fiber. Recently, dried okara made into powder is used as a dietary fiber additive in fermented food, seasoning food, and baking. Dietary fiber is not broken down by digestive enzymes and is excreted in feces.

The insoluble dietary fiber that does not dissolve in the water of okara is cellulose, lignin, and most hemicellulose, and it absorbs excess water in the body to increase stool volume and shorten the passage time of the large intestine. The soluble dietary fiber of okara is pectin, β-glucan, gum, etc., which increase the viscosity of the gastric contents, delay the absorption of nutrients, and decrease the cholesterol content.

Essential amino acids are essential for body tissue composition, but they are not synthesized in the human body and must be supplied from food. Among the essential amino acids contained in okara, arginine is being studied as an excellent anti-cancer activity because it strengthens the immune system.

Among other amino acids, v-Aminobutyric acid (GAVA) is a new functional substance that has recently been gaining attention. Oyster bean contains 6.88mg%~7.09mg% of GAVA, so it is a very beneficial ingredient as a recommended food for students, people who use a lot of hair, patients, and the elderly.

In the present invention, okara is prepared from soybeans, and then crushed to use a powder.

Ginger (生薑, ginger) is a perennial plant belonging to the order Ginger and Ginger, a monocotyledonous plant native to Southeast Asia. It is used very frequently for food and medicinal purposes throughout many countries, and it uses tubers similar to potatoes. Its unique sour and spicy taste is produced by ingredients such as Zingerone, Gingerol, and Shogaol, and it is a vanillin-based substance that is a relative of capsaicin.

In oriental medicine, dried rhizomes are used as medicine. Ginger treats chills, fever, headache, vomiting, seawater, and phlegm caused by a cold. . When dried and used, it has the effect of warming the body and enhancing stamina. As pharmacological actions, gastric juice secretion promotion, digestive power enhancement, cardiac excitatory action, blood circulation promotion, and antibacterial action have been reported. Shogaol, one of the components of ginger extract, is attracting attention as it has been found to have anticancer effects.

In addition, the rhizomes are dried and ground to be used as spices in breads, cookies, curry, sauces, and pickles.

In the present invention, a powder made by pulverizing ginger is used.

The present invention relates to a tofu shake using okara and a method for manufacturing the same, and the specific details will be described later.

Hereinafter, with reference to the accompanying drawings, a method of manufacturing a tofu shake according to an embodiment of the present invention will be described.

1 is a flowchart illustrating a method of manufacturing a tofu shake according to an embodiment of the present invention.

Referring to Figure 1, the manufacturing method (S100) of the tofu shake is a water immersion step (S110), a grinding step (S120), a filtration step (S130), a tofu manufacturing step (S140), an okara fermentation step (S150), a grinding step (S160) ), a mixing step (S170) and a packaging step (S180).

(A) Water immersion step

This is a step called by washing and immersing the beans.

Soybeans are separated and removed with a sieve, etc. and washed thoroughly. Heat-resistant microorganisms are mixed inside the soil, dust, etc., which enters the tofu and remains, causing tofu rot. Since washing cannot sufficiently remove soil and dust from the surface unless repeated several times, wash the surface of the soybeans by brushing (removing the soil or dust from the surface using a brush roll, etc.) before washing. There is a way to do it.

Water immersion is done to facilitate grinding and to obtain nutrients (protein) more easily. If the beans are soaked too much, not only the protein will be eluted, but the fiber will blow too much and block the filter screen, allowing the soy milk to escape. this becomes less

In the present invention, the prepared beans are washed and soaked in water for 10 to 20 hours at room temperature.

(B) grinding step

The grinding process destroys the cotyledon's cell tissue to water-solubilize or suspend the soybean's proteins and solids including fat to make a soy slurry. Soybeans immersed in water are then ground. In the past, a millstone was used, but now most grinders are used. The important point of grinding is to completely destroy the cells in a sufficiently fine state of the soaked soybeans.

If the temperature during grinding is increased, oxidation of soybean fat by lipoxygenase is promoted to produce a fishy smell of soybeans, and water is injected to prevent heat generation during grinding.

If the soybean particles are too large, the properties of soymilk may not be uniform because they are not uniformly mixed in the process of mixing with water. have. In addition, if the particle size of soybeans is small, the extraction rate is improved, but the separation of okara becomes difficult.

In the present invention, a rock stone and a grindstone grinder are attached up and down to be used in the form of a millstone, and water is added to the soaked soybean and wet crushed to a size of 80 to 150 mesh.

(C) Filtration step

The ground soybeans are filtered and separated into soymilk and okara. For filtration, a centrifugal filtration method and a hydraulic press are used, and there are an on-grid method and a cold okara method. The onbiji method uses soymilk by separating it after heat treatment, and is mainly used in Japan and other countries. The cold okara method is a method in which soymilk and okara are separated without heat treatment, and then the separated green soybean milk is heated.

It is necessary to know exactly the concentration (solid content) of the extracted soymilk. In order to accurately measure the solid content, a certain amount of soymilk is accurately weighed and dried completely at 105°C with a dryer to measure the loss on drying. Another method is to measure using a simple infrared moisture meter.

To know the concentration simply, measure the unit called Brix using a refractometer for sugar (saccharinometer). This saccharometer is widely used in soymilk to measure the concentration of sugar solution such as candy.

In the present invention, as a cold okara method, the soybean milk and okara are separated using a centrifugal filter equipped with an 80-120 mesh mesh without heating the bean porridge made in the grinding step.

At this time, the concentration of soymilk should be 10~25brix.

(D) tofu manufacturing step

In order to release the protein of the soybean and facilitate the formation of a coagulate, a steaming process of heating the soymilk is performed. This process heat-denatures the soybean protein to give the tofu a full flavor, removes the fishy smell of soybeans, and sterilizes microorganisms. If the heating is too high, the protein becomes insoluble and turns into water, and the smooth feel of the tofu is lost.

It is known that coagulation is affected by the concentration of soymilk, coagulation temperature and time, type and concentration of coagulant, and stirring conditions. It is better to have a slightly thin soymilk rather than too thick, because if it is too thick, the newly coagulated tofu will break when you stir it during coagulation.

The coagulation temperature affects the coagulation rate and tofu quality. In general, when the coagulation temperature is high, coagulation proceeds quickly, but the size of the formed protein network is small, the water saturation capacity is low, and the yield is considerably reduced because the tissue is solid.

If the coagulation temperature is too low, coagulation does not occur and it contains too much moisture and becomes so soft that it cannot be maintained in a constant shape. In general, the coagulation temperature varies depending on the type of coagulant, but it is known that 70~80℃ is suitable. If it is lower than 70℃, the prepared tofu is soft and contains a lot of moisture. If it is higher than 80℃, the tofu is hard and the protein network structure is not uniform and the yield is low.

There are commonly used calcium sulfate and magnesium chloride, and the yield of tofu is improved when a certain coagulation time is given after adding the coagulant. In general, it is known that about 30 minutes for non-short tofu, 20 to 25 minutes for pressed tofu, and 10 to 15 minutes for more compressed tofu are suitable for the quality of tofu.

In the present invention, magnesium chloride is used as the coagulant. Magnesium chloride is a colorless crystal that is contained about 2% in bittern water, a by-product after salt is collected from seawater. Magnesium chloride is a coagulant that best shows the original taste of tofu, and helps to enhance the flavor of tofu.

When the coagulation process is finished, the formed curd is placed in a mold and pressure is gradually applied to separate the pure product (whey). Depending on the size of the curd coagulate, it greatly affects the yield or texture of tofu.

In general, if the breakage rate of the coagulated tofu is large, the tofu becomes strong and the yield is low. In addition to the rate of coagulation failure, other important factors are the coagulation temperature, the amount of pressure applied during coagulation, and time. The solidification temperature is preferably 68~70℃ and should not be lower than 65℃. If the coagulation temperature is too high, moisture will remain in the coagulation because the protein gels will not stick together.

On the other hand, if the coagulation temperature is too low, dehydration occurs easily because the aggregated proteins do not associate with each other. Adequate compressive force helps the assembly of aggregated proteins to make the texture of the tofu firm. However, if the compressive force is too large, the network structure of the head is destroyed and a thick film is formed on the surface of the head, so that the internal moisture cannot easily flow out.

In the present invention, after boiling the soymilk separated in the filtration step for 3 to 8 minutes at 100 to 130° C., based on 100 parts by weight of the soymilk, 240 to 260 parts by weight of the coagulant is diluted in 2000 to 3000 parts by weight of water. Put it in soy milk at 90℃ and mix with a spatula. Then solidify for 10-20 minutes. After crushing the coagulated soymilk to a certain size with a spatula, put about 12 kg each in a cotton cloth moistened with water in the molding frame, and apply a pressure of 4 to 8 bar for about 2 to 5 minutes to make tofu.

(E) okara fermentation step

The okara separated in the filtering step is steamed for 15 to 30 minutes using a steamer, and then cooled to 15° C. or less. After inoculating 0.03~0.1 parts by weight of Bacillus to 100 parts by weight of okara, it is fermented at a temperature of 30~42℃ for about 24~72 hours.

As the Bacillus strain used in the present invention, a seed strain manufactured and sold by NUC Household & Health Care Co., Ltd. was used.

(F) grinding step

After removing the moisture in the tofu as much as possible by compressing the tofu prepared in the tofu manufacturing step for 15 to 25 minutes at a pressure of 6 to 10 bar, cut it into 2 cm in width and length, and freeze it for 36 to 48 hours at a temperature of -50 ° C or less in a freeze dryer. Dry and pulverize to a size of 100~150mesh using a grinder to make tofu.

The okara fermented in the okara fermentation step is dried at a temperature between 45 and 55° C. for about 10 to 36 hours, and pulverized in the same process as tofu to make an okara powder.

(G) mixing step

Put 5-10% by weight of the tofu powder prepared above, 85-90% by weight of non-fat powder, and 1-3% of dextrin in a drum mixer and mix so that each powder can be well mixed.

2 to 5 wt% of ginger powder may be additionally added to the tofu powder and non-fat powder and mixed. The ginger powder is purchased and washed, then the skin is removed, cut to a thickness of 1 to 3 mm, and then dried in hot air at a temperature of 60 to 80 ° C for 10 to 20 hours and then pulverized to a size of 100 to 130 mesh with a pin mill grinder. Make ginger powder.

(H) Packaging step

The tofu shake made in the mixing step is packed in sticks of 10 to 20 g each, or 10 to 20 g is put in a 250 to 3000 mL bottle so that it can be easily consumed.

As described above, the tofu shake containing ginger powder according to an embodiment of the present invention was prepared in the form of a shake by preparing tofu and okara using soybeans rich in vegetable protein as the main raw material, and then pulverizing them to make a powder and mixing them. . The tofu shake of the present invention can be easily consumed by anyone, and has the advantage of being good for a meal or dessert. In addition, by adding ginger powder to it, it can help improve immunity and help digestion and absorption.

As described above, the best embodiment has been disclosed in the drawings and the specification. Although specific terms are used herein, they are used only for the purpose of describing the present invention, and are not used to limit the meaning or the scope of the present invention described in the claims. Therefore, it will be understood by those skilled in the art that various modifications and equivalent other embodiments are possible therefrom. Accordingly, the true technical protection scope of the present invention should be defined by the technical spirit of the appended claims.

S100: Manufacturing method of tofu shake
S110: water immersion step
S120: grinding step
S130: filtration step
S140: Tofu manufacturing step
S150: okara fermentation step
S160: crushing step
S170: mixing step
S180: Packing stage

Claims (6)

As a manufacturing method of a tofu shake using okara,
(A) washing and soaking the beans;
(B) grinding the soaked beans;
(C) filtering the ground soybeans and separating them into soymilk and okara;
(D) adding bittern water to the soymilk and coagulating it, then compressing and molding the coagulated soymilk to make tofu;
(E) fermenting the okara by inoculating the bacteria;
(F) drying the tofu and fermented okara and then pulverizing it to make a powder;
(G) preparing a tofu shake by mixing the tofu powder and non-fat powder; and
(H) packaging the prepared tofu shake;
A method for producing a tofu shake comprising a.
The method of claim 1,
The step (E) is
Steaming the okara for 15 to 30 minutes, then cooling it to 15 ° C or less, inoculating 0.03 to 0.1 parts by weight of Bacillus bacteria in 100 parts by weight of the okara, and fermenting at a temperature of 30 to 42 ° C for 24 to 72 hours. A method of making a tofu shake.
The method of claim 1,
The step (G) is a method for producing a tofu shake, characterized in that it is performed by mixing 5 to 10% by weight of tofu powder, 85 to 90% by weight of non-fat powder, and 1 to 3% by weight of dextrin.
4. The method of claim 3,
A method of producing a tofu shake, characterized in that the ginger powder is further mixed with 2 to 5% by weight.
A tofu shake prepared by the method of claim 1,
Tofu shake comprising 5 to 10% by weight of tofu powder, 85 to 90% by weight of non-fat powder, and 1 to 3% by weight of dextrin.
6. The method of claim 5,
Tofu shake, characterized in that it further comprises 2 to 5% by weight of ginger powder.

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