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Natural bean-curd and its preparation method

A natural and tofu technology, applied in food preparation, application, food science, etc., can solve the problem of sour taste of tofu and achieve good storage stability

Inactive Publication Date: 2007-09-19
化成龙
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In terms of yield or quality, coagulation with organic acids is much better than coagulation with inorganic salts, but the disadvantage of the former is that it leaves a sour taste in the tofu

Method used

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  • Natural bean-curd and its preparation method

Examples

Experimental program
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Effect test

preparation example Construction

[0038] Preparation of natural coagulants

[0039] 20 L of commercially available plum vinegar and 500 g of red algae powder were mixed, and the mixture was heated in a bath at 100° C. for 30 minutes.

[0040] [Preparation example 2]

[0041] Preparation of coagulant using red algae

[0042] 20 L of water, 500 g of red algae powder were mixed, and the mixture was heated in a bath at 100° C. for 30 minutes.

example 1

[0044] Preparation of natural and functional tofu

[0045] Soybeans from China (3.3 kg, sorted) were washed with tap water and swelled by immersing them in water at 25°C for 12 hours. After adding distilled water 10 times that of soybeans as a raw material, the mixture was pulverized using a mixer to provide soybean paste. After heating at 100° C. for 10 minutes, the soybean paste was filtered through a filter cloth to remove okara and obtain soybean milk. While keeping the temperature of the soybean milk constant at 80° C., the coagulant prepared according to Preparation Example 1 was introduced by stirring in an amount of 1.3% (volume ratio) so as to be coagulated. Put the tofu nao produced from soy milk in a mold (15cm×15cm×8cm) covered with sackcloth, and bake it at 20g / cm 2 compressed under pressure for 60 minutes. After cooling the molded tofu in a water stream for 10 minutes, the tofu was frozen (5° C.) by immersing in sterilized water three times by weight.

example 2

[0047] Tofu was prepared as described in Example 1, but coagulated by introducing 3% (by volume) of the coagulant prepared according to Preparation Example 1.

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Abstract

The present invention relates to natural and functional bean-curd having good storage stability and comprising various nutrients contained in Japanese apricots and red algae as well as those of soybean, which is - prepared by using fruit vinegar and red algae as natural coagulant. In the present invention, red algae and fruit vinegar employed as coagulant serves as inorganic salts and as organic acid, respectively, to coagulate bean-curd, so that two coagulation principles work together, and thus it is distinguishable from conventional process for preparing bean-curd. The process according to the present invention comprises the steps of 1) washing and immersing soybean with water; 2) adding water and finely pulverizing the mixture by the use of a mixer to prepare bean paste! 3) heating the bean paste and removing bean-curd dregs to provide soybean milk; 4) introducing natural coagulant thereto and coagulating the soybean milk with stirring to provide uncurdled bean- curd; and 5) pouring the uncurdled bean-curd on a mold on which a hemp cloth is laid and compressing it to provide bean curd.

Description

technical field [0001] The present invention relates to a natural and functional tofu which has good storage stability and contains various nutrients contained in plum and red algae and nutrition of soybean, which is obtained by using fruit vinegar and red algae as natural prepared with coagulant. Background technique [0002] The first person to invent tofu was Liu An, king of Huainan in the Han Dynasty in China about 2,000 years ago, and tofu was first introduced to Korea during the Goryeo period. Originally, it was only used as a food in Buddhist monasteries, but it has since become widely popular. Because of its soft texture, high nutritional value, easy digestion and low price, the general public loves tofu as a main source of protein. [0003] It is reported that tofu has the activity of lowering blood cholesterol, preventing osteoporosis and enhancing kidney function and inhibiting arteriosclerosis. Genistein, the main isoflavone of soybean, has anticancer activity...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L11/00
CPCA23L11/00A23L17/60
Inventor 化成龙郑圭植都先姬郑元一郑多喜李起喜赵恩美
Owner 化成龙
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