KR102194649B1 - soybean curd and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a hand-made tofu and a method for producing the same, and more particularly, to a hand-made tofu and a method for producing the same, which not only can consume the nutritional ingredients peculiar to black beans, but also greatly improves taste, aroma, and flavor About.
The present invention and the step S1 is called by putting the beans in water; S2 step of grinding while mixing the soaked beans with water; Step S3 of putting the ground soybean porridge into a heating container, heating it, and then separating it into soymilk and bean curd using a cloth; It is to provide a hand taste tofu manufacturing method comprising a; step S4 of coagulating by adding an additive containing a coagulant and black beans as main components to the soymilk and then putting it in a molding mold and pressing and molding.

Description

Soybean curd and manufacturing method thereof

The present invention relates to a hand-made tofu and a method for producing the same, and more particularly, to a hand-made tofu and a method for producing the same, which not only can consume the nutritional ingredients peculiar to black beans, but also significantly improve taste, aroma, and flavor, as well as palatability. About.

Tofu, one of the traditional foods of Korea that has been handed down since ancient times, is a processed food made mainly of beans. After soaking selected soybeans in water, it is separated into soybeans and bean curds using a grinding means such as a millstone, and the separated soybeans are kept at a constant temperature. While heating, a coagulant such as bittern is added and then pressed to make tofu. This tofu is rich in protein and is one of the traditional foods most often included in the Korean diet.

Tofu is a food with excellent taste as well as nutrition, and is very beneficial to the human body as it contains a large amount of minerals such as amino acids, calcium and iron, which are absolutely necessary for metabolism and growth in the body.

Among the foods processed with soybeans, tofu has the highest absorption rate, and the human body can easily absorb various nutrients contained in soybeans according to the high absorption rate.

In addition, if beans are consumed for a long time, they exhibit excellent efficacy in preventing and treating various adult diseases such as obesity, high blood pressure, and arteriosclerosis, as well as heart disease. In addition, the large amount of tocopherol contained in beans restores the elasticity of the skin. Since it also contributes to anti-aging, tofu has been a health food that contributes to national health.

Based on the recognition that there is a limit to producing various visual effects because the tofu has a single color of white, in Korean Patent Application Laid-Open No. 10-2012-0133412, a bean soaking step called soybeans for 6 to 12 hours of water; A crushing step of mixing and pulverizing 13 to 17 liters of water with 2.5 kg of soaked beans; A solid-liquid separation step of solid-liquid separating the crushed beans using a hemp cloth; Boiling step of boiling bean water; Mixing step of mixing 1 to 10% by weight of each separately sweet pumpkin extract, black bean extract, carrot extract, and mulberry leaf extract in 90 to 99% by weight of bean water; A bittern input and removal step of adding bittern to the mixture of each extract and soybean water to harden the tofu, and then pouring and removing bitter; A lamination step of laminating the tofu on a mold by color, and applying continuous shock pressure to the tofu when laminating the tofu for each color; A method of manufacturing a colored tofu comprising: a compression step of compressing the tofu stacked for each color for 30 to 40 minutes with a force of 35 kgf is disclosed.

However, in the case of the above disclosed patent, since it has a color different from the existing milky tofu, it is not received by consumers and is not distributed at all in the market.

Republic of Korea Patent Publication No. 10-2012-0133412 Korean Patent Registration No. 10-2102769 Korean Patent Registration No. 10-1068238 Republic of Korea Patent Publication No. 10-2007-0037540

In order to solve the above problems, it is an object of the present invention to provide a hand tasted tofu and a method of manufacturing the same, which not only can consume the nutritional ingredients peculiar to black beans, but also greatly improves taste, aroma, and flavor, as well as palatability.

The problem to be solved of the present invention is not limited to those mentioned above, and other problems that are not mentioned will be clearly understood by those skilled in the art from the following description.

As a means for achieving the object of the present invention, the method for producing hand tasted tofu according to the present invention includes step S1, which is called putting soybeans in water;
Step S2 of grinding while mixing the soaked soybean fruit and pine needle extract in a ratio of 1: 6 to 8 by weight;
Step S3 of putting the ground soybean porridge into a heating container, heating it, and then separating it into soymilk and bean curd using a cloth;
Step S4 of adding a coagulant and an additive to the soymilk to coagulate and then put it into a mold for compression and molding; including,
The additive,
Step S4-1 of pre-treatment by soaking black beans in black vinegar for 10 to 30 minutes and immersing them;
Step S4-2 of putting the black beans pretreated in the step S4-1 into water and boiling for 20 to 40 minutes;
Step S4-3 of fermenting the black beans boiled in step S4-2 with Bacillus subtilis and then obtaining a fermentation broth from which solids are removed using a cloth;
It characterized in that it is obtained through the step S4-4 of mixing 30 to 50 parts by weight of the siraegi extract based on 100 parts by weight of the fermentation broth in step S4-3.

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The hand taste tofu and its manufacturing method according to the present invention have the effect of not only being able to consume the nutritional ingredients peculiar to black beans, but also greatly improving taste, aroma, and flavor as well as palatability.

The effects of the present invention are not limited to those mentioned above, and other effects that are not mentioned will be clearly understood by those skilled in the art from the following description.

1 is a block diagram showing each step of the method for manufacturing hand taste tofu according to the present invention.
Figure 2 is a photograph of the hand taste tofu of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the following description. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed contents may be thorough and complete, and the technical idea of the present invention may be sufficiently transmitted to those skilled in the art.

1 is a block diagram showing each step of the method for manufacturing hand taste tofu according to the present invention.

The method for producing hand tasted tofu according to the present invention has a feature of improving taste and aroma and ingesting the nutritional components of black beans together, and in particular, because it is not colored by black beans, there is no visual rejection.

Referring to FIG. 1, the method of manufacturing hand tasted tofu according to the present invention includes step S1 of putting soybeans in water, step S2 of grinding while mixing water with the soaked beans, and putting the ground bean porridge into a heating container and heating it. , S3 step of separating into soymilk and bean curd using a cloth, and step S4 of coagulating by adding an additive containing a coagulant and black beans as main components to the soymilk, and then pressing and molding it in a mold. I can.

The step S1 is a step of sufficiently removing soil and dirt from the surface of soybeans by washing beans, for example, soybeans, and then immersing them in water for 6 to 12 hours, so that the grinding is facilitated by absorbing water. At this time, the water temperature is preferably 15 to 18°C. If the water temperature is higher than this, it is preferable to maintain the above water temperature because it may cause microbial propagation and soybeans germinate.

The S2 step is a step of grinding while mixing the so-called soybean fruit and pine needle extract at a ratio of 1: 6 to 8 by weight, wherein the pine needle extract is preferably hot water extraction for 20 to 40 minutes by increasing water to 20 to 25 times the pine needles, The reason is that it is less than 20 times that of a pine needle, and when heated for more than 40 minutes, the palatability is greatly reduced due to the strong scent of the pine needle, so it is preferable to limit it to the above-described range.

This pine needle extract serves to provide a refreshing and subtle taste and flavor. And pine needles contain various active ingredients such as vitamins A, C, K, chlorophyll, calcium, and iron, and contain all eight amino acids that cannot be synthesized in the body. In addition, pine needles are known to be effective for high blood pressure and myocardial infarction because they play a role in awakening the body's tissues, such as lowering cholesterol levels in the body and increasing the secretion of hormones by expanding peripheral nerves.

The step S3 is a general step of putting the ground soybean porridge into a heating container, heating it, and then separating it into soymilk and bean curd using a cloth.

The step S4 is a step of coagulating by adding an additive containing a coagulant and black beans as a main component to soymilk, and then putting it into a mold for compression and molding.In the step S4, the additive is 0.1 to 10 parts by weight of the soymilk. The addition of parts by weight can be illustrated, and it is preferably 0.5 to 2 parts by weight.

The additives include step S4-1 of pretreatment by immersing black beans in black vinegar, step S4-2 of boiling the pretreated black beans, and S4-3 obtaining a fermentation broth from which solids are removed using a cloth after fermenting the boiled black beans. It can be illustrated that it is obtained through step S4-4 of mixing the fermentation broth and the siraegi extract.

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Here, black vinegar is also known as scented vinegar since ancient times because it is made by fermenting various grains such as brown rice and sorghum and has a good scent, as the black vinegar serves to decompose the pigment of black beans. Is rich in various amino acids and minerals, and is known to lower the viscosity of the blood to lower hyperlipidemia and cholesterol, recover from fatigue and balance blood. In China, it is known that black vinegar is good for removing fat, and it has been used habitually in diet, and it is known to be good for cardiovascular disease and diabetes.

The Siraegi hot water extract may be exemplified by boiling dried Siraegi for 2 to 4 hours, and boiled radishes are water, rich in vitamins A, C, and E, and vitamin A is night blindness or vision recovery or It plays a role in strengthening vision, vitamins A and C help prevent cancer, and it is known that beta-carotene, a precursor of vitamin A, is more than 150 times higher than garlic. Beta-carotene and chlorophyll contained in the hot water extract of Siraegi act as antioxidants to remove active oxygen, and are known to be helpful for pregnant women and anemia because they are rich in iron, calcium, sodium, and minerals.

And the step S4-1 is made by immersing the black beans in black vinegar for 10 to 30 minutes, the step S4-2 is made by putting the pretreated black beans in water and boiled for 20 to 40 minutes, the step S4-3 Is made by fermenting the boiled black beans with Bacillus subtilis and then removing the solids using a cloth, and step S4-4 may be exemplified by mixing 30 to 50 parts by weight of Siraegi extract based on 100 parts by weight of the fermentation broth.

The additives that have gone through this process have the effect of significantly improving palatability by removing the pigment as well as making the unique savory taste more intense than the black bean powder.

Hereinafter, a more preferred embodiment of the method for producing hand taste tofu according to the present invention will be described.

(S1 step) Soybeans are immersed in water for 7 hours while maintaining the water temperature of 17℃.

(S2 step) A pine needle extract obtained by hot water extraction for 30 minutes was prepared by increasing water to 22 times the amount of water compared to pine needles, and then grinding while mixing 7 times more water than soaked soybeans.

(S3 step) The ground soybean porridge was put into a heating container, heated for 30 minutes, and then separated into soymilk and bean curd.

(S4 step) After pretreatment by immersing black beans in black vinegar for 20 minutes, put the pretreated black beans in water and ferment black beans boiled for 30 minutes with Bacillus subtilis for 6 to 7 hours, and then remove the solids using a cloth. After preparing the fermentation broth, 40 parts by weight of the siraegi extract was mixed based on 100 parts by weight of the fermentation broth to prepare a black bean additive.

Then, the soymilk of step S3 is mixed with a coagulant and an additive to solidify while stirring, and then put in a molding mold to complete the production of tofu. Here, the additive was added 1 part by weight based on 100 parts by weight of soy milk.

[Comparative Example 1]

In the step S2 of Example 1, the preparation of hand-made tofu was completed in the same manner as in Example 1, except that water was used instead of the pine needle extract.

[Comparative Example 2]

In the same manner as in Example 1, except that the black soybean hot water extract was used instead of the black soybean additive processed in Example 1, the preparation of hand tasted tofu was completed.

[Test Example 1] Sensory test

The hand tasted tofu of Example 1 was provided to a first group consisting of 40 randomly selected raters, and on the other hand, the hand tasted tofu of Comparative Example 1 was tasted by a second group consisting of 40 randomly selected raters. The sensory test was conducted using a 7-point preference scale, with 7 points for like extremely and 1 for dislike extremely for flavor and visual palatability. The results are shown in [Table 1].

Item Example 1 Comparative Example 1 Comparative Example 2 Taste or flavor 6.8 6.3 6.2 Visual palatability 6.1 6.2 4.7

According to the test example (sensory test) results of Table 1, it was found that the hand-made tofu according to Example 1 was very highly preferred in terms of taste or flavor compared to Comparative Examples 1 and 2. The reason is that the pine needle extract removed the fishy taste of the tofu to some extent.

In addition, it was confirmed that the hand tasted tofu according to Example 1 did not have a large change in color when compared to the conventional general tofu, whereas in the case of Comparative Example 2, it was confirmed that palatability was significantly reduced due to the black color as a result of the questionnaire survey.

Meanwhile, in the detailed description of the present invention, specific embodiments have been described, but the present invention is not limited to the disclosed embodiments, and the scope of the present invention does not depart from the technical spirit of the present invention for those of ordinary skill in the art. Various substitutions, modifications and changes are possible within. Accordingly, the scope of the present invention is limited to the described embodiments and should not be defined, and should be construed as including the claims and equivalents as well as the claims to be described later.

Claims (4)

S1 step and called by putting the beans in water;
Step S2 of grinding while mixing the soaked soybean fruit and pine needle extract in a ratio of 1: 6 to 8 by weight;
Step S3 of putting the ground soybean porridge into a heating container, heating it, and then separating it into soymilk and bean curd using a cloth;
Step S4 of adding a coagulant and an additive to the soymilk to coagulate and then put it into a mold for compression and molding; including,
The additive,
Step S4-1 of pre-treatment by soaking black beans in black vinegar for 10 to 30 minutes and immersing them;
Step S4-2 of putting the black beans pretreated in the step S4-1 into water and boiling for 20 to 40 minutes;
Step S4-3 of fermenting the black beans boiled in step S4-2 with Bacillus subtilis and then obtaining a fermentation broth from which solids are removed using a cloth;
A method for producing hand tasted tofu, characterized in that obtained through step S4-4 of mixing 30 to 50 parts by weight of the siraegi extract based on 100 parts by weight of the fermentation broth of step S4-3.
delete delete Hand taste tofu, characterized in that produced by the method of claim 1.

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