WO2009001971A1 - Instant powdered bean-curd pack and bean-curd making method - Google Patents

Instant powdered bean-curd pack and bean-curd making method Download PDF

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Publication number
WO2009001971A1
WO2009001971A1 PCT/KR2007/003050 KR2007003050W WO2009001971A1 WO 2009001971 A1 WO2009001971 A1 WO 2009001971A1 KR 2007003050 W KR2007003050 W KR 2007003050W WO 2009001971 A1 WO2009001971 A1 WO 2009001971A1
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WO
WIPO (PCT)
Prior art keywords
curd
bean
ingredient
pack
instant powdered
Prior art date
Application number
PCT/KR2007/003050
Other languages
French (fr)
Inventor
Sun Gyo Park
Original Assignee
Sun Gyo Park
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Sun Gyo Park filed Critical Sun Gyo Park
Priority to PCT/KR2007/003050 priority Critical patent/WO2009001971A1/en
Publication of WO2009001971A1 publication Critical patent/WO2009001971A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes

Definitions

  • the present relates to an instant powdered bean-curd pack and a bean-curd making method using the instant powdered bean-curd, and more particularly to, an instant powered bean-curd pack including a small packed main ingredient containing roasted soybean powder, starch, and soybean powder, a small packed coagulating agent, and a small packed natural nutritious color ingredient, and a bean-curd making method using the instant powdered bean-curd pack.
  • an instant powered bean-curd pack including a small packed main ingredient containing roasted soybean powder, starch, and soybean powder, a small packed coagulating agent, and a small packed natural nutritious color ingredient, and a bean-curd making method using the instant powdered bean-curd pack.
  • Soybeans which includes about 40% by weight of protein, are nutritious, inexpensive, and highly digestible. Therefore, soybeans are considered as a good vegetable source of protein.
  • Soybeans are used for making bean curd as follows: soybeans are washed and swelled in water; the soybeans are crushed using, for example, a hand mill while adding water to the soybeans; the mixture of crushed soybeans and water are boiled and are filtered to separate soy milk and sediment (kongbiji in Korean); the separated soy milk is cooled to an appropriate temperature; and then the soy milk is pressed by pressing means into mold blocks while coagulating the soy milk using a coagulating agent such as bittern.
  • Such conventional methods of making bean curd can be classified into a boiled- sediment method and a fresh-sediment method depending on the way of separating sediment from a mixture (soybean juice) of crushed soybeans and water.
  • a boiled- sediment method sediment is separated after a mixture of crushed soybeans and water is boiled.
  • the fresh- sediment method sediment is separated from a mixture of crushed soybeans and water, and then the sediment is boiled.
  • soybeans (100%) are pulverized and mixed with water, and then the mixture is heated and coagulated using a coagulating agent for making the whole bean curd. Disclosure of Invention
  • roasted soybean powder, starch, and soybean powder are small packed, and a coagulating agent and a natural additive are respectively small packed so as to provide an instant bean curd having a long expiration period.
  • a coagulating agent and a natural additive are respectively small packed so as to provide an instant bean curd having a long expiration period.
  • a natural color ingredient having vitamins is added so that an nutritious instant bean curd having a desired color can be provided.
  • the instant powdered bean-curd pack and the bean curd making method provide advantageous effects as follows.
  • roasted soybean powder, starch, and soybean powder are small packed, and a coagulating agent and a natural additive are respectively small packed so as to provide an instant bean curd having a long expiration period.
  • the present invention provides an instant powdered bean-curd pack.
  • the instant powdered bean-curd includes: a small packed main ingredient including roasted soybean powder made of soybeans roasted at a low temperature, starch, and soybean powder; a small packed color ingredient including a juice of a natural ingredient having a predetermined color; and a small packed coagulating agent.
  • the present invention also provides a method of making bean-curd.
  • the method includes: mixing the main ingredient and the color ingredient with water; slowly heating the mixture in a vessel; boiling up the mixture in the vessel for about one to two minutes for sterilization and interrupting heat supply to the mixture; adding an co- agulating agent to the mixture and stirring the mixture for producing uncurdled bean curd; and hardening the uncurdled bean curd in a mold for three to four minutes.
  • an instant powdered bean-curd pack includes: a small packed main ingredient including about 12%to 13% by weight of roasted soybean powder made of soybeans roasted at a low temperature, 12% to 13% by weight of starch, and 74% to 76% by weight of soybean powder;
  • a small packed color ingredient including a juice of a natural ingredient having a predetermined color, such as a sweet pepper, a carrot, and a mulberry;
  • the instant powdered bean-curd pack may include 15 g to 17 g of the main ingredient, 3 g to 5 g of the color ingredient, and 3 g to 5 g of the coagulating agent for 100 g of water.
  • 80g of the main ingredient, 1Og of the color ingredient, and 1Og of the coagulating ingredient can be small packed, respectively.
  • 80g of the main ingredient may include 1Og of the roasted soybean powder, 1Og of the starch, and 6Og of the soybean powder.
  • the roasted soybean powder is prepared by roasting only soybeans at a low temperature. That is, the roasted soybean powder does not include any other ingredient except for the soybeans.
  • bittern widely used for making bean curd such as calcium chloride, magnesium chloride, glucono-delta-lactone (GDL), can be used as the coagulating ingredient.
  • the bittern can be mixed with water at a wate ⁇ bittern ratio of 10Og: 4Og, and then the mixture can be packed.
  • the natural ingredient is a color ingredient including vitamins.
  • a juice of a sweet pepper (red, yellow, green), a carrot (orange), or a mulberry (violet) can be used for the natural ingredient.
  • the soybean powder may be prepared by pulverizing dry soybeans to about 200 to
  • the instant powdered bean curd can be differently packed for uses at home and restaurants.
  • a mold can be packed together with the instant powdered bean curd.
  • a method of making bean-curd using the instant bean curd pack includes: mixing the main ingredient and the color ingredient with water; slowly heating the mixture in a vessel; boiling up the mixture in the vessel for about one to two minutes for sterilization and interrupting heat supply to the mixture; adding a coagulating agent to the mixture and stirring the mixture for producing uncurdled bean curd; and hardening the uncurdled bean curd in a mold for three to four minutes.
  • 80g of the main ingredient and 2Og of the color ingredient can be mixed with 500g of water.
  • the mixture of the main ingredient, the color ingredient, and the water is slowly heated not to scorch the mixture.
  • the uncurled bean curd can be directly used for cooking. In this case, the hardening of the uncurled bean curd may not be included in the method.
  • the mold is fabricated for hardening the bean curd at home.
  • the mold may include a rectangular box shaped main body having an opened top, and a pressing frame having a grip portion for pressing bean curd into the main body.
  • An instant bean curd prepared by the above-described method was evaluated at
  • soybeans are pulverized without removing peels from the soybeans, such that it is difficult to coagulate the pulverized soybeans mixed with water. Therefore, whole bean curd is not produced.
  • more coagulating agent is used together with starch to solve the coagulation problem so that whole bean curd can be easily produced like other bean curd.
  • crushed soybeans including soy milk and sediment are used without removing the sediment so that nutritious bean curd can be provided.
  • the color ingredient includes various nutritious components such as vitamins, highly nutritious bean curd can be provided.

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  • Life Sciences & Earth Sciences (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

Provided are an instant powdered bean-curd pack and a bean-curd making method using the instant powdered bean-curd. More particularly, there are provided an instant powered bean-curd pack including a small packed main ingredient containing roasted soybean powder, starch, and soybean powder, a small packed coagulating agent, and a small packed natural nutritious color ingredient, and a bean-curd making method using the instant powdered bean-curd pack. The instant powdered bean-curd pack includes: a small packed main ingredient including roasted soybean powder made of soybeans roasted at a low temperature, starch, and soybean powder; a small packed color ingredient including a juice of a natural ingredient having a predetermined color; and a small packed coagulating agent. Therefore, nutritious bean curd having a long expiration period can be provided using soybeans and additives such as natural vitamin ingredient.

Description

Description
INSTANT POWDERED BEAN-CURD PACK AND BEAN-CURD
MAKING METHOD
Technical Field
[1] The present relates to an instant powdered bean-curd pack and a bean-curd making method using the instant powdered bean-curd, and more particularly to, an instant powered bean-curd pack including a small packed main ingredient containing roasted soybean powder, starch, and soybean powder, a small packed coagulating agent, and a small packed natural nutritious color ingredient, and a bean-curd making method using the instant powdered bean-curd pack. Background Art
[2] Soybeans (soya beans), which includes about 40% by weight of protein, are nutritious, inexpensive, and highly digestible. Therefore, soybeans are considered as a good vegetable source of protein.
[3] Soybeans are used for making bean curd as follows: soybeans are washed and swelled in water; the soybeans are crushed using, for example, a hand mill while adding water to the soybeans; the mixture of crushed soybeans and water are boiled and are filtered to separate soy milk and sediment (kongbiji in Korean); the separated soy milk is cooled to an appropriate temperature; and then the soy milk is pressed by pressing means into mold blocks while coagulating the soy milk using a coagulating agent such as bittern.
[4] Such conventional methods of making bean curd can be classified into a boiled- sediment method and a fresh-sediment method depending on the way of separating sediment from a mixture (soybean juice) of crushed soybeans and water. In the boiled- sediment method, sediment is separated after a mixture of crushed soybeans and water is boiled. In the fresh- sediment method, sediment is separated from a mixture of crushed soybeans and water, and then the sediment is boiled.
[5] Meanwhile, in a method of making whole bean curd, soybeans (100%) are pulverized and mixed with water, and then the mixture is heated and coagulated using a coagulating agent for making the whole bean curd. Disclosure of Invention
Technical Problem
[6] However, completely finished bean curd (or whole bean curd) circulated in the market can easily decompose since microorganisms can easily reproduce in the bean curd although the bean curd are sterilized in a manufacturing process. Therefore, the expiration period of the bean curd is short. Furthermore, nutritious components of the bean curd can be destroyed, or the taste of the bean curd can be deteriorated when the bean curd is excessively heated or preservatives are added to the bean curd for increasing the expiration period of the bean curd. [7] In addition, since only white bean curd is produced, bean curd having various colors is necessary to satisfy various tastes of persons.
Technical Solution [8] To obviate above-described problems and limitations of the related art, the present invention provides solutions as follows.
[9] (1) Roasted soybean powder, starch, and soybean powder are small packed, and a coagulating agent and a natural additive are respectively small packed so as to provide an instant bean curd having a long expiration period. [10] (2) Although pulverized soybeans are used, a mixture of the pulverized soybeans and water can be easily coagulated into bean curd by adding a coagulating agent to the mixture. [11] (3) A natural color ingredient having vitamins is added so that an nutritious instant bean curd having a desired color can be provided.
Advantageous Effects
[12] According to the present invention, the instant powdered bean-curd pack and the bean curd making method provide advantageous effects as follows.
[13] (1) Roasted soybean powder, starch, and soybean powder are small packed, and a coagulating agent and a natural additive are respectively small packed so as to provide an instant bean curd having a long expiration period.
[14] (2) Although pulverized soybeans are used, a mixture of the pulverized soybeans and water can be easily coagulated into bean curd by adding a coagulating agent to the mixture.
[15] (3) A natural color ingredient having vitamins is added so that an nutritious instant bean curd having a desired color can be provided. Best Mode for Carrying Out the Invention
[16] The present invention provides an instant powdered bean-curd pack. The instant powdered bean-curd includes: a small packed main ingredient including roasted soybean powder made of soybeans roasted at a low temperature, starch, and soybean powder; a small packed color ingredient including a juice of a natural ingredient having a predetermined color; and a small packed coagulating agent.
[17] The present invention also provides a method of making bean-curd. The method includes: mixing the main ingredient and the color ingredient with water; slowly heating the mixture in a vessel; boiling up the mixture in the vessel for about one to two minutes for sterilization and interrupting heat supply to the mixture; adding an co- agulating agent to the mixture and stirring the mixture for producing uncurdled bean curd; and hardening the uncurdled bean curd in a mold for three to four minutes.
[18] Hereinafter, the present invention will be described more fully according to exemplary embodiments of the present invention.
[19] According to an embodiment of the present invention, an instant powdered bean-curd pack includes: a small packed main ingredient including about 12%to 13% by weight of roasted soybean powder made of soybeans roasted at a low temperature, 12% to 13% by weight of starch, and 74% to 76% by weight of soybean powder;
[20] a small packed color ingredient including a juice of a natural ingredient having a predetermined color, such as a sweet pepper, a carrot, and a mulberry; and
[21] a small packed coagulating agent.
[22] The instant powdered bean-curd pack may include 15 g to 17 g of the main ingredient, 3 g to 5 g of the color ingredient, and 3 g to 5 g of the coagulating agent for 100 g of water.
[23] To provided bean curd for one serving, 80g of the main ingredient, 1Og of the color ingredient, and 1Og of the coagulating ingredient can be small packed, respectively. Here, 80g of the main ingredient may include 1Og of the roasted soybean powder, 1Og of the starch, and 6Og of the soybean powder.
[24] The roasted soybean powder is prepared by roasting only soybeans at a low temperature. That is, the roasted soybean powder does not include any other ingredient except for the soybeans.
[25] For example, bittern widely used for making bean curd, such as calcium chloride, magnesium chloride, glucono-delta-lactone (GDL), can be used as the coagulating ingredient. In this case, the bittern can be mixed with water at a wateπbittern ratio of 10Og: 4Og, and then the mixture can be packed.
[26] The natural ingredient is a color ingredient including vitamins. A juice of a sweet pepper (red, yellow, green), a carrot (orange), or a mulberry (violet) can be used for the natural ingredient.
[27] The soybean powder may be prepared by pulverizing dry soybeans to about 200 to
300 mesh using a grinder.
[28] The instant powdered bean curd can be differently packed for uses at home and restaurants. When the instant powered bean curd is packed for home, a mold can be packed together with the instant powdered bean curd.
[29] According to an embodiment of the present invention, there is provided a method of making bean-curd using the instant bean curd pack. The method includes: mixing the main ingredient and the color ingredient with water; slowly heating the mixture in a vessel; boiling up the mixture in the vessel for about one to two minutes for sterilization and interrupting heat supply to the mixture; adding a coagulating agent to the mixture and stirring the mixture for producing uncurdled bean curd; and hardening the uncurdled bean curd in a mold for three to four minutes. [30] In detail, 80g of the main ingredient and 2Og of the color ingredient can be mixed with 500g of water. [31] The mixture of the main ingredient, the color ingredient, and the water is slowly heated not to scorch the mixture. Next, the mixture is boiled up for one to two minutes, and heat supply to the mixture is interrupted. [32] The uncurled bean curd can be directly used for cooking. In this case, the hardening of the uncurled bean curd may not be included in the method. [33] The mold is fabricated for hardening the bean curd at home. The mold may include a rectangular box shaped main body having an opened top, and a pressing frame having a grip portion for pressing bean curd into the main body. [34] An instant bean curd prepared by the above-described method was evaluated at
Korean Food Research Institute, and the results are shown in Table 1 (Reference No.
AO2004-0720-249-1) and Table 2 (Reference No. AO20040-7-20-249-2). [35] Table 1
[Table 1] [Table ]
Figure imgf000006_0001
[36] Table 2 [Table 2] [Table ]
Figure imgf000007_0001
[37] In a method of making bean curd in the related art, soybeans are pulverized without removing peels from the soybeans, such that it is difficult to coagulate the pulverized soybeans mixed with water. Therefore, whole bean curd is not produced. However, according to the present invention, more coagulating agent is used together with starch to solve the coagulation problem so that whole bean curd can be easily produced like other bean curd.
[38] Furthermore, general bean curd is made of soy milk after removing sediment
(kongbiji in Korean) from the soy milk although the sediment includes various nutritious components. However, according to the present invention, crushed soybeans including soy milk and sediment are used without removing the sediment so that nutritious bean curd can be provided. In addition, since the color ingredient includes various nutritious components such as vitamins, highly nutritious bean curd can be provided. [39]

Claims

Claims
[ 1 ] An instant powdered bean-curd pack comprising: a small packed main ingredient including roasted soybean powder made of soybeans roasted at a low temperature, starch, and soybean powder; a small packed color ingredient including a juice of a natural ingredient having a predetermined color; and a small packed coagulating agent. [2] The instant powdered bean-curd pack of claim 1, wherein the natural ingredient comprises one of a sweet pepper, a carrot, and a mulberry. [3] The instant powdered bean-curd pack of claim 1, wherein the instant powdered bean-curd pack comprises 15 g to 17 g of the main ingredient, 3 g to 5 g of the color ingredient, and 3 g to 5 g of the coagulating agent for 100 g of water. [4] The instant powdered bean-curd pack of claim 1, wherein the instant powdered bean-curd comprises 80 g of the main ingredient, 10 g of the color ingredient, and 10 g of the coagulating agent that are separately packed. [5] The instant powdered bean-curd pack of claim 1, further comprising a mold packed together with the other small packed elements. [6] A method of making bean-curd using the instant powdered bean-curd pack, comprising: mixing the main ingredient and the color ingredient with water; slowly heating the mixture in a vessel; boiling up the mixture in the vessel for about one to two minutes for sterilization and interrupting heat supply to the mixture; adding the coagulating agent to the mixture and stirring the mixture for producing uncurdled bean curd; and hardening the uncurdled bean curd in a mold for three to four minutes.
PCT/KR2007/003050 2007-06-23 2007-06-23 Instant powdered bean-curd pack and bean-curd making method WO2009001971A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/KR2007/003050 WO2009001971A1 (en) 2007-06-23 2007-06-23 Instant powdered bean-curd pack and bean-curd making method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/KR2007/003050 WO2009001971A1 (en) 2007-06-23 2007-06-23 Instant powdered bean-curd pack and bean-curd making method

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WO2009001971A1 true WO2009001971A1 (en) 2008-12-31

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH05111362A (en) * 1991-10-23 1993-05-07 Masao Hirai Material for preparation of bean curd
KR20010073601A (en) * 2000-01-19 2001-08-01 김성식 Method for manufacturing soy powder for bean curd
KR20030004894A (en) * 2001-07-07 2003-01-15 정수영 Manufacturing method protein powder of soybean for instant

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH05111362A (en) * 1991-10-23 1993-05-07 Masao Hirai Material for preparation of bean curd
KR20010073601A (en) * 2000-01-19 2001-08-01 김성식 Method for manufacturing soy powder for bean curd
KR20030004894A (en) * 2001-07-07 2003-01-15 정수영 Manufacturing method protein powder of soybean for instant

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