KR100849503B1 - Manufacturing method of tofu wax cake containing whole tofu - Google Patents

Abstract

The present invention, crushed dehydrated raw glutinous rice through a immersion process, and mixed with the front tofu, sugar and refined salt or roasted salt, produced by direct injection of high-pressure steam to the mixed material rotated by the rotation of the stirrer The present invention relates to a method for preparing tofu glutinous rice cake containing whole tofu which is prepared by rapidly freezing tofu glutinous rice cake.

According to the present invention, the method of manufacturing tofu tofu containing whole tofu is made by mixing the extract or fine powder of agricultural and marine products or health supplements to enable the intake of high nutrition while having excellent flavor. It is produced by spraying steam directly on the mixed material rotated at, so that not only can it have good recoverability at thawing but also maintain the same texture as just-made rice cake. Long-term storage can be used for school meals, student meals and meals, emergency foods, and disaster relief foods.

Description

Bean curd rice cake manufacturing method of bean curd contains

The present invention relates to a method for producing tofu glutinous rice cake containing whole bean curd to prepare tofu glutinous rice by mixing soybean oil (crude fat) and glutinous rice flour contained in soybean oil.

Until now, food has been treated mainly for the sensory functions such as nutrition function as the first function and taste and smell as the second function. However, in recent years, a third function is exhibited in addition to the above two functions, which is called a tertiary function, and includes functions such as biological defense, disease prevention and recovery, and anti-aging. Plant foods such as soybean, which are low-risk foods for stomach and colorectal cancer, are tofu.

Unlike conventional tofu made with only 66% of soybeans, and the rest had to be discarded as bean curd, the frontal tofu was micronized into 325 mesh (43㎛) or larger granules to dissolve most of it in water, and then a coagulant was added. Because it is added to make tofu, there is no part that is discarded as busy, so it is characterized by the maximum utilization of fiber and nutrients contained in soybeans.

In addition, the recent attempt to apply to tofu by using the existing tofu (wet tofu), but there was a problem that the texture of the aging phenomenon due to protein degeneration, poor texture, glycerin fatty acid ester of vegetable oil in the production of tofu Although aging of the rice cake was prevented, this amount was excessively applied, affecting the flavor of the rice cake, and the practicality was weak.

The present invention is to solve the problems of the prior art as described above, various flavors of tofu by using a whole bean curd freely mixed with extracts or fine powder of agricultural and marine products or health supplements to enable high nutritional intake Its purpose is to provide a method for preparing the same.

The method of manufacturing tofu glutinous rice cake containing the whole tofu of the present invention,

After immersing the raw glutinous rice in water for 3 hours or more, the dehydration to 25% water content and then pulverizing with a grinder to obtain glutinous rice flour;

A mixing step of mixing so that the glutinous rice powder obtained through the grinding step is 58.8 to 91.9%, refined salt or roasted salt 0.1 to 1.2%, sugar 5 to 15%, and tofu 3 to 25%;

Rotating the mixed material in the mixing step at 10 ~ 60 RPM in the stirrer, steamed by direct spraying the steam of 0.2kg / ㎠ ~ 4kg / ㎠ pressure for 15 to 25 minutes to the mixed material rotating in the stirrer Pressure steaming step of generating;

It characterized in that it comprises a rapid freezing step of rapidly freezing the tofu patokki produced in the pressure steaming step.

According to the present invention, it is possible to prepare a tofu loot cake containing whole tofu by mixing extracts or fine powder of agricultural and marine products or health supplements to enable high nutritional intake with excellent flavor.

In addition, the present invention is produced by directly spraying the steam to the mixed material rotated in the stirrer, it is good to restore the thaw, while maintaining the same texture as the just-made rice cake, as well as long-term storage can be stored for school lunch, examinee snack And it can be used as food on board, emergency food or disaster relief food.

The present invention relates to a method for producing tofu glutinous rice cake containing whole tofu, and more specifically, to dehydrated raw glutinous rice that has undergone the immersion process using a grinder, and tofu tofu by mixing the whole tofu, sugar and refined salt or roasted salt. It relates to a method for producing tofu glutinous rice cake containing whole tofu.

Hereinafter, with reference to the accompanying drawings will be described in detail for the present invention.

1 is a process chart of the manufacturing method of tofu glutinous rice cake containing whole tofu according to the present invention.

As shown, the method of manufacturing the tofu loaf cake containing the whole tofu according to the present invention, after immersing the raw glutinous rice in tap water or groundwater of 20 ° C or less for 3 hours or more, if the raw glutinous rice is poured into a perforated container draining only water, The water is drained through the hole and the raw glutinous rice is placed inside the container.

At this time, the water content of the fresh glutinous rice drained water should be increased by 25% or more, and the raw glutinous rice is pulverized using an air flow grinder registered by the applicant of Patent No. 356701, wherein the raw glutinous rice has a particle size of 5Mesh or more. Crush.

In addition, the front tofu, this is to use the front tofu produced by the Korean Patent Registration No. 577768 by the Applicant "system and method for manufacturing whole-active raw soybean fine powder and whole tofu using raw soybean micropowder", This is because the porosity is close to zero and no deformation of the frontal head occurs. In this case, the whole tofu may be provided by mixing green tea, carrot, maca, ginseng, curry, coffee, fruit, and the like, or a fine powder thereof.

Using the air flow type grinder to mix 58.8 ~ 91.9% of glutinous rice powder, refined salt or roasted salt 0.1 ~ 1.2%, sugar 5 ~ 15%, whole tofu 3 ~ 25% after grinding to a particle size of 5Mesh or more, the mixed material It is added to the stirrer and rotated at 10 to 60 RPM, and steamed while directly injecting steam at a pressure of 0.2kg / cm 2 to 4kg / cm 2 to the mixed material rotating at 10 to 60 RPM to produce tofu glutinous rice cake.

In addition, after loading the tofu glutinous rice cake in a container, it is pressurized with a roller through a process of rapidly freezing for 24 hours between -15 ℃ to -50 ℃ while maintaining a thickness of 5 ~ 10mm.

Cut it at a fixed interval (e.g., the interval between the cutting blades located inside the size of the container where the tofu loaf is loaded), load it into the container, and load the tofu loaf loaded in the container at -15 ° C to This is via a 24-hour rapid freezing between -50 ° C.

Finally, it is desirable to cut the fast frozen tofu tteok cake to a certain size (3 to 10 cm in width and length, respectively) by adjusting the interval between cutting blades (not shown) located inside the container at -1 to -5 ° C. After cutting, the cut bean curd rice cake is individually packaged.

On the other hand, in the present invention, when the whole head to a solid content (12% or more per 100g) basis, it has a composition as shown in the following [Table 1], which is not only fat, but also protein, mineral (Mineral) isoflavones (Isoflavones), oligosaccharides Nutrients such as oligosaccharides, saponins, and lecithin have almost the same level of raw soybeans, and have been found to have very good constituents compared to the content of tofu produced in general.

In addition, the content of isoflavones and oligosaccharides and saponins and lecithin, it can be confirmed that the level exceeds the daily recommendation of the US Food and Drug Administration (FDA) as shown in Table 2.

                                                           Ingredient Content (mg / 100g) Furtherance unit Whole tofu General tofu Crude protein % 37 33% busy Crude fat % 18 33% busy Isoflavones mg 27.47 9.69 oligosaccharide mg 277.07 176 Saponins mg 27.63 0.1 lecithin mg 29.96 Almost none

Supplement Facts Serving Size 3 oz (85 g) Serving About 3 1/2% Daily Value     Isoflavones 25mg †   Oligosaccharides 235mg †     Saponins 25mg †     Lecithin 25mg †          ※ Percent Daily Values are based on a 2,000 calorie diet † Daily Values not established

As described above, the present invention, although described by the limited embodiments and drawings, terms or words used in the present specification and claims are not limited to the ordinary or dictionary meanings and should not be interpreted, the technical spirit of the present invention It should be interpreted as meanings and concepts that match.

Therefore, the configuration shown in the embodiments and drawings described herein are only one of the most preferred embodiments of the present invention, and do not represent all of the technical spirit of the present invention, various modifications that can be replaced at the time of the present application It should be understood that there may be equivalents and variations.

1 is a process chart showing a method for manufacturing tofu glutinous rice cake containing whole tofu according to the present invention

Claims (4)

After immersing the raw glutinous rice in water for 3 hours or more, the dehydration to 25% water content and then pulverizing with a grinder to obtain glutinous rice flour; A mixing step of mixing so that the glutinous rice powder obtained through the grinding step is 58.8 to 91.9%, refined salt or roasted salt 0.1 to 1.2%, sugar 5 to 15%, and tofu 3 to 25%; Rotating the mixed material in the mixing step at 10 ~ 60 RPM in the stirrer, steamed by direct spraying the steam of 0.2kg / ㎠ ~ 4kg / ㎠ pressure for 15 to 25 minutes to the mixed material rotating in the stirrer Pressure steaming step of generating; A method for preparing tofu jjok cake containing whole tofu, characterized in that it comprises a rapid freezing step of rapidly freezing the tofu jjok cake produced in the pressure steaming step. The method of claim 1, wherein the fast freezing step, The tofu glutinous rice cake containing the whole tofu, characterized in that frozen for 24 hours between -15 ℃ to -50 ℃ to 5 ~ 10mm thickness. The method of claim 1, A method of manufacturing tofu glutinous rice cake containing whole tofu, characterized in that it further comprises a cutting and packaging step of cutting and packaging the tofu frozen rice cake rapidly frozen in the quick freezing step. According to claim 3, Cutting packaging step, The tofu glutinous rice cake manufacturing method comprising a front tofu, characterized in that after cutting to 3 ~ 10cm, 3 ~ 10cm in size, individually packaged.

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