Method for manufacturing tofu using wine and tofu produced thereby

Abstract

The method for manufacturing tofu using wine may include: a soaking step of washing and soaking soybeans; a grinding step of adding water to the soaked soybeans and grinding same; a soymilk preparation step of boiling the ground soybean mixture and filtering same to obtain soymilk; a heating step of heating a soymilk mixture to a temperature of 90 to 95°C, the soymilk mixture being obtained by mixing 15 to 25 parts by weight of wine concentrate with 100 parts by weight of the soymilk; and a molding step of adding a tofu coagulant to the soymilk mixture and pressing same to form tofu.

Description

Method for producing tofu using wine and tofu produced thereby

[0001] The present invention relates to a method for producing tofu and tofu produced thereby, and more particularly, to a method for producing tofu using wine to improve color and flavor and tofu produced thereby.

[0002] Typically, tofu is a high-protein plant-based food made by grinding soaked soybeans, straining the residue, heating the soybean water, and adding a coagulant to solidify it. Depending on the manufacturing method, tofu can be classified into regular tofu, soft tofu, and silken tofu.

[0003] The above tofu has a soft and mild taste, is easily digestible, and is rich in protein, which is necessary for growth and development, and metabolism. It also contains a lot of calcium and vegetable fat, making it highly nutritious while being low in calories, so it is also used as a diet food.

[0004] However, tofu is made up of a single color and has a somewhat bland and flat taste, which makes some consumers, especially children, reluctant to eat it.

[0005] The present invention provides a method for producing tofu using wine that can improve the color and taste of tofu, and tofu produced thereby.

[0006] The method for manufacturing tofu using wine according to the present invention may include a soaking step of washing and soaking soybeans, a grinding step of grinding the soaked soybeans while adding water, a soymilk manufacturing step of boiling the ground soybean water and then filtering it to obtain soymilk, a heating step of heating a soymilk mixture prepared by mixing 100 parts by weight of the soymilk with 15 to 25 parts by weight of a wine concentrate to a temperature of 90 to 95°C, and a forming step of adding a tofu coagulant to the soymilk mixture and then pressing it to form tofu.

[0007] According to one embodiment of the present invention, the wine concentrate can be obtained by heating a wine mixture comprising 100 parts by weight of wine, 50 parts by weight of water, and 40 to 50 parts by weight of fruit including apples, pears, lemons, and oranges over high heat for 25 to 35 minutes, then heating over medium heat for 15 to 25 minutes, and then filtering.

[0008] According to one embodiment of the present invention, 10 to 20 parts by weight of natural materials including cinnamon, cloves, star anise, pepper, licorice, and rehmannia glutinosa may be additionally mixed into the wine mixture based on 100 parts by weight of the wine.

[0009] Tofu using wine according to the present invention can be produced by the above method for producing tofu using wine.

[0010] According to the present invention, the wine gives the tofu a red or yellow color, and the fruit and natural ingredients enrich its flavor and aroma. Therefore, it may pique the interest of consumers who dislike tofu.

[0011] Figure 1 is a flowchart for explaining a method for manufacturing tofu using wine according to the present invention.

[0012] Hereinafter, the present invention will be described in detail with reference to the attached drawings. The present invention can be modified in various ways and can take various forms, and thus specific embodiments are illustrated in the drawings and described in detail in the text. However, this is not intended to limit the present invention to a specific disclosed form, but it should be understood that all modifications, equivalents, and substitutes included in the spirit and technical scope of the present invention are included. In describing each drawing, similar reference numerals are used to indicate similar components. In the attached drawings, the dimensions of structures are shown larger than actual size to ensure clarity of the present invention.

[0013] While terms like "first" and "second" may be used to describe various components, these components should not be limited by these terms. These terms are used solely to distinguish one component from another. For example, without departing from the scope of the present invention, a first component could be referred to as a "second component," and similarly, a second component could also be referred to as a "first component."

[0014] The terminology used in this application is only used to describe specific embodiments and is not intended to limit the present invention. The singular expression includes the plural expression unless the context clearly indicates otherwise. In this application, it should be understood that the terms "comprise" or "have" indicate the presence of a feature, number, step, operation, component, part, or combination thereof described in the specification, but do not preclude the possibility of the presence or addition of one or more other features, numbers, steps, operations, components, parts, or combinations thereof.

[0015] Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. Terms defined in commonly used dictionaries should be interpreted as having a meaning consistent with their meaning in the context of the relevant technology, and will not be interpreted in an idealized or overly formal sense unless explicitly defined herein.

[0016]

[0017] Figure 1 is a flowchart for explaining a method for manufacturing tofu using wine according to the present invention.

[0018] Referring to FIG. 1, a method for manufacturing tofu using wine may include a soaking step (S110) of washing and soaking soybeans, a grinding step (S120) of grinding the soaked soybeans while adding water, a soymilk manufacturing step (S130) of boiling the ground soybean water and then filtering it to obtain soymilk, a heating step (S140) of heating a soymilk mixture by mixing 15 to 25 parts by weight of wine concentrate with 100 parts by weight of the soymilk to 90 to 95°C, and a forming step (S150) of adding a tofu coagulant to the soymilk mixture and then pressing it to form tofu.

[0019]

[0020] The above tofu manufacturing method is explained step by step as follows.

[0021] (1) Calling stage (S120)

[0022] First, select beans in good condition, such as white beans, and wash them in water several times to remove foreign substances.

[0023] Next, after removing the above-mentioned foreign substances, the washed soybeans are soaked in water to facilitate the extraction of the effective ingredients of the soybeans. For example, the soybeans can be soaked in water for 6 to 7 hours in the summer and for 12 to 14 hours in the winter.

[0024] If the soaking time for the soybeans is too short, the amount of soy milk produced in the subsequent grinding step will be small, and if it is too long, the fibers may swell excessively, reducing productivity.

[0025] At this time, the mixing ratio of beans and water is not particularly limited, but since the volume of beans increases by more than two times due to soaking, it is desirable to adjust it to a weight ratio of 1:5 to 10.

[0026] Additionally, there are no restrictions on the type and temperature of water used, but water at excessively high temperatures, such as above 40℃, should not be used.

[0027]

[0028] (2) Crushing stage (S120)

[0029] Add water to the soaked soybeans and grind them using an appropriate grinding device. Grinders, air grinders, etc. can be used as the grinding device.

[0030] The particle size of the crushed soybeans is preferably 10 to 30 μm. In addition, the weight ratio of the soaked soybeans and the added water can be adjusted to 1:4 to 6.

[0031]

[0032] (3) Soy milk manufacturing stage (S130)

[0033] Next, the crushed soybean water is heated and then filtered using a filter cloth, a strainer, a hydraulic press, a screw filter, or a centrifuge to separate it into soy milk and soybean curd.

[0034] At this time, the crushed soybean water can be heated at a temperature of 80 to 100℃ for 10 to 40 minutes.

[0035] The reason for separating the above-mentioned viz. is that it contains a large amount of insoluble substances, so when viz. is mixed with tofu, the texture becomes rough and lacks uniformity.

[0036] In the separated soy milk and soybean curd, the curd curd is discharged and only the soy milk is obtained.

[0037]

[0038] (4) Heating stage (S140)

[0039] Mix the wine concentrate into the obtained soy milk.

[0040] Specifically, a soy milk mixture is formed by mixing 15 to 25 parts by weight of wine concentrate with 100 parts by weight of soy milk, stirring the soy milk mixture evenly, and then heating it to a temperature of 90 to 95°C.

[0041] The above wine concentrate can be manufactured using wine, water and fruit.

[0042] Specifically, the wine concentrate can be obtained by mixing 100 parts by weight of wine, 50 parts by weight of water, and 40 to 50 parts by weight of fruit to form a wine mixture, heating the wine mixture over high heat for 25 to 35 minutes, heating over medium heat for 15 to 25 minutes, and then filtering using a filter cloth, a strainer, or a centrifuge.

[0043] The above wine can be either red wine or white wine.

[0044] The fruits may include apples, pears, lemons, and oranges, and it is preferred that the apples, pears, lemons, and oranges be present in equal amounts, but this is not limited thereto. For example, for every 100 parts by weight of wine, 10 to 12.5 parts by weight of apples, pears, lemons, and oranges may be present, respectively.

[0045] Additionally, 12 to 24 parts by weight of natural material may be additionally mixed into the wine mixture based on 100 parts by weight of the wine.

[0046] Examples of the above natural ingredients may include cinnamon, cloves, star anise, pepper, licorice, and rehmannia glutinosa. While it is preferable that cinnamon, cloves, star anise, pepper, licorice, and rehmannia glutinosa be contained in equal weights, this is not a limitation. For example, for every 100 parts by weight of wine, cinnamon, cloves, star anise, pepper, licorice, and rehmannia glutinosa may be contained in 2 to 4 parts by weight each.

[0047] The wine enhances the tofu's flavor while turning it red or yellow. Furthermore, the fruit enhances its aroma and flavor, enhancing its sensory characteristics. Among the natural ingredients, cinnamon, cloves, star anise, and pepper further enrich the tofu's flavor, while licorice and rehmannia glutinosa add sweetness and savory notes.

[0048]

[0049] (5) Forming stage (S150)

[0050] Add the tofu coagulant to the above soy milk mixture and coagulate while stirring.

[0051] Any coagulant commonly used in tofu production can be used as a tofu coagulant. Examples of tofu coagulants include magnesium chloride, calcium chloride, magnesium sulfate, and calcium sulfate, which can be mixed with water for use. For example, 0.1 to 1 part by weight of tofu coagulant can be used per 100 parts by weight of the soy milk mixture.

[0052] Afterwards, the coagulated soy milk mixture is pressed and dehydrated in a mold using natural pressure, air press, hydraulic press, etc. to form tofu.

[0053]

[0054] Although the present invention has been described above with reference to preferred embodiments thereof, it will be understood by those skilled in the art that various modifications and changes may be made to the present invention without departing from the spirit and scope of the present invention as set forth in the claims below.

Claims

1. Soaking step where the soybeans are washed and soaked; A grinding step in which water is added to the soaked soybeans and they are ground; A soy milk manufacturing step in which crushed soybeans are boiled and then filtered to obtain soy milk; A heating step of heating a soy milk mixture in which 100 parts by weight of the soy milk is mixed with 15 to 25 parts by weight of wine concentrate to a temperature of 90 to 95°C; and A method for manufacturing tofu using wine, characterized by including a forming step of adding a tofu coagulant to the soy milk mixture and then pressing it to form tofu.

2. In paragraph 1, The above wine concentrate is, A method for producing tofu using wine, characterized in that the wine mixture is obtained by mixing 100 parts by weight of wine, 50 parts by weight of water, and 40 to 50 parts by weight of fruits including apples, pears, lemons, and oranges, heating the wine mixture over high heat for 25 to 35 minutes, then heating the wine mixture over medium heat for 15 to 25 minutes, and then filtering the mixture.

3. In paragraph 2, A method for manufacturing tofu using wine, characterized in that 10 to 20 parts by weight of natural ingredients including cinnamon, cloves, star anise, pepper, licorice, and rehmannia glutinosa are additionally mixed into the wine mixture based on 100 parts by weight of the wine.

4. Tofu using wine manufactured according to any one of clauses 1 to 3.

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