KR100250066B1 - Manufacture method of bean for fired bean curd in exclusive - Google Patents

Manufacture method of bean for fired bean curd in exclusive Download PDF

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KR100250066B1
KR100250066B1 KR1019970061115A KR19970061115A KR100250066B1 KR 100250066 B1 KR100250066 B1 KR 100250066B1 KR 1019970061115 A KR1019970061115 A KR 1019970061115A KR 19970061115 A KR19970061115 A KR 19970061115A KR 100250066 B1 KR100250066 B1 KR 100250066B1
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South Korea
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tofu
water
soybean
pressing
baking powder
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KR1019970061115A
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Korean (ko)
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KR19990040658A (en
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고주순
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고주순
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    • 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
    • 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
    • A23L11/10—Rapid cooking pulses
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/30—Puffing or expanding

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

Abstract

본 발명은 유부제조용 두부의 제조방법과 그 방법에 의해 제조된 두부에 관한 것으로, 경제성이 우수하고 다양한 종류의 제품을 생산할 수 있으며, 인체에 무해한 등의 특징이 있다.The present invention relates to a manufacturing method of tofu for tofu and tofu produced by the method, which is excellent in economic efficiency and can produce various kinds of products, and is characterized by harmless to the human body.

이를 위하여 본 발명은, 콩을 세척→불림→분쇄→비지틀로 투입→비지성분제거→콩물추출→진공솥 투입 후 끓임→콩물통으로 이동→간수처리→두부틀로 이동→압착시켜 완성시키는 통상의 두부제조방법에 있어서, 상기 간수를 가하는 공정에서 가해지는 간수량 대비 20∼40중량부의 베이킹 파우더를 간수에 녹여 가하는 공정 1과, 상기 압착공정에서 압착시 가하는 압력을 종래 대비 1/4 정도로 감압시킨 8Kg/cm2의 압력을 가하는 공정 2와, 상기 공정 2를 통해 1차 완성된 두부를 탱크속의 물에 침수시켜 100℃의 열을 가하여 30분 정도 삶아주는 공정 3과, 상기 공정 3을 통해 2차 완성된 두부를 건져내어 자연탈수시키는 공정 4와, 자연탈수시킨 두부를 얇게 썰어서 건조시키는 공정 5로 구성된 것을 특징으로 한다.To this end, the present invention, washing the soybeans → grinding → grinding → input into the beetle → removal of the busy components → soybean extraction → vacuum pot after boiling boil → move to soybean canister → water treatment → go to the tofu → press to complete the conventional In the tofu manufacturing method, step 1 in which 20 to 40 parts by weight of baking powder is dissolved in the water and added to the water, in the process of adding the water, and the pressure applied during the pressing in the pressing process is reduced to about 1/4 of the conventional pressure. Step 2 of applying a pressure of 8Kg / cm 2 , the step 3 to immerse the first tofu through the step 2 in the water in the tank to boil for 30 minutes by applying 100 ℃ heat, and through the step 3 2 It is characterized in that it comprises a step 4 of picking out the tea tofu and natural dehydration, and a step 5 of thinly drying the dehydrated tofu thinly dried.

Description

유부제조용 두부의 제조방법과 그 방법에 의해 제조된 두부Manufacturing method of tofu for tofu production and tofu prepared by the method

본 발명은 유부제조용 두부의 제조방법과 그 방법에 의해 제조된 두부에 관한 것으로, 두부를 기름에 튀겨서 제조하는 종래의 유부와는 달리 기름에 튀기지 않고 제조완성된 그 자체를 바로 유부로 사용할 수 있는 두부를 제공하는 것이다.The present invention relates to a manufacturing method of tofu for tofu production and tofu produced by the method, unlike the conventional tofu which is prepared by frying tofu, oil can be used directly as a whole without being fried in oil. Tofu is to be served.

참고로, 종래의 두부 및 유부를 제조하는 방법을 살펴보면 다음과 같다.For reference, a method of manufacturing a conventional tofu and yubu is as follows.

종래의 두부는, 콩을 세척→불림→분쇄→비지틀로 투입→비지성분제거→콩물추출→진공솥 투입 후 끓임→콩물통으로 이동→간수처리→두부틀로 이동→압착시켜 완성시키는데, 이를 이용하여 유부를 제조코저 할 때는 상기 압착공정에서 두부를 제조키 위해 가해지는 압착력보다 4∼5배 정도의 고압을 가하여 물기가 두부의 내부로부터 거의 80∼90% 정도 제거되도록 납작하게 가공한다.Conventional tofu is completed by washing the beans → soaking → grinding → input into the beetle → removing the busy ingredients → soybean extraction → vacuum pot and then boil → move to the soybean canister → water treatment → go to the bean curd → press In order to prepare the soybean paste, a high pressure of about 4 to 5 times higher than the compressive force applied to prepare the tofu in the pressing process is processed so that water is removed from the inside of the tofu by about 80 to 90%.

다음, 적정한 두께로 얇게 썰어서 어느 정도 건조시킨 후 끓는 식용유에 투입, 소정의 시간동안 튀겨서 팽창시키고 기름을 자연상태에서 배출시키면 통상의 유부가 완성된다.Next, slice it into an appropriate thickness, dry it to some extent, and then put it in boiling cooking oil, swell it for a predetermined time, expand it, and discharge the oil in a natural state.

그런데 상기한 통상의 두부는 기름에 튀기기 때문에 이를 먹었을 때 유지방 성분이 몸속에 누적되어 성인병을 유발시키는 원인에 일조를 하게되는 문제가 있으며, 소화가 잘 되지 않을 뿐만 아니라 뒷맛이 개운하지 못하고 느끼한 단점이 있다. 또한 양질의 식용유를 사용하지 않거나 식용유를 자주 갈아주지 않은 상태에서 다량의 유부를 제조하면 식용유로부터 인체에 유해한 성분이 발생되고 이를 먹게되면 건강을 해치게 된다는 것은 이미 알려진 사실이다. 그리고 통상의 유부는 제조공정상의 문제로 인해 가격이 비싼 단점이 있다.However, the above-mentioned conventional tofu is fried in oil, and when it is eaten, the components of milk fat accumulate in the body, which contributes to the cause of causing adult diseases. have. In addition, it is already known that if a large amount of yubu is prepared without using high-quality cooking oil or without changing the cooking oil frequently, harmful ingredients are generated from the cooking oil and harming the health of eating them. In addition, a conventional housewife has a disadvantage of being expensive due to problems in the manufacturing process.

따라서, 본 발명의 안출목적은 기름에 튀기지 않고 제조완성된 그 자체를 바로 유부로 사용할 수 있는 두부를 제공함에 있다.Accordingly, the object of the present invention is to provide a tofu that can be used directly as a married woman without frying in oil.

본 발명의 다른 목적은, 튀김공정을 생략시킴으로서 값이 싸고 인체에 무해한 유부(유부두부)를 제공함에 있다.Another object of the present invention is to provide a soybean paste (milk tofu) that is inexpensive and harmless to humans by omitting the frying process.

상기와 같은 목적을 달성하기 위하여 본 발명은, 두부를 기름에 튀겨서 제조하는 종래의 유부와는 달리 기름에 튀기지 않고 제조완성된 그 자체를 바로 유부로 사용할 수 있는 두부를 제공하는 것인 바, 콩을 세척→불림→분쇄→비지틀로 투입→비지성분제거→콩물추출→진공솥 투입 후 끓임→콩물통으로 이동→간수처리→두부틀로 이동→압착시켜 완성시키는 통상의 두부제조방법에 있어서, 상기 간수를 가하는 공정에서 가해지는 간수량 대비 20∼40중량부의 베이킹 파우더를 간수에 녹여 가하는 공정 1과, 상기 압착공정에서 압착시 가하는 압력을 종래대비 1/4 정도로 감압시킨 8Kg/cm2의 압력을 가하는 공정 2와, 상기 공정 2를 통해 1차 완성된 두부를 탱크속의 물에 침수시켜 100℃의 열을 가하여 30분 정도 삶아주는 공정 3과, 상기 공정 3을 통해 2차 완성된 두부를 건져내어 자연탈수시키는 공정 4와, 자연탈수시킨 두부를 엷게 썰어서 건조시키는 공정 5로 구성된 것을 특징으로 한다.In order to achieve the above object, the present invention, unlike the conventional tofu prepared by frying tofu to oil to provide a tofu that can be used directly as a fried bean curd without frying in oil, soybean In the conventional tofu production method, washing is carried out, followed by soaking → grinding → grinding → putting into a beet → removing busy ingredients → soybean extraction → adding a vacuum pot to boiling and moving to a soybean canister → water treatment → moving to a tofu bottle → pressing. Step 1 of dissolving 20 to 40 parts by weight of baking powder in the water is added to the water in the process of adding the water, and the pressure of 8Kg / cm 2 is reduced to about 1/4 of the pressure applied during the pressing process. Process 2 to be added, and step 3 to immerse the tofu first completed in the step 2 in the water in the tank to boil for 30 minutes by applying heat of 100 ℃, and the second through the step 3 It is characterized by consisting of a step 4 for picking up the dried tofu and natural dehydration, and a step 5 for thinly drying the dehydrated tofu to dry.

또한 본 발명은, 간수량 대비 20∼40중량부의 베이킹파우더가 첨가된 것을 특징으로 하는 유부제조용 두부를 제공한다.In another aspect, the present invention provides tofu for tofu production, characterized in that 20 to 40 parts by weight of baking powder relative to the amount of water.

이하 본 발명의 바람직한 실시예를 상세히 설명한다.Hereinafter, preferred embodiments of the present invention will be described in detail.

본 발명을 설명함에 있어서, 관련된 공지기능 혹은 구성에 대한 구체적인 설명이 본 발명의 요지를 흐트릴 수 있는 경우 그 상세한 설명을 생략한다.In the following description of the present invention, detailed descriptions of related well-known functions or configurations will be omitted if they may obscure the gist of the present invention.

상기한 바와 같이 본 발명은, 통상의 두부를 제조할 때 필연적으로 거쳐야할 공정은 그대로 거치면서 특히 베이킹파우더를 가하고 최종적으로 삶아서 두부안에 수 많은 기포가 형성되도록 하는 것인데, 상기 두부제조공정에서 간수를 가할때 적정량의 베이킹파우더를 간수에 녹여 가해주어야 한다.As described above, the present invention is to pass through the process inevitably when manufacturing tofu, in particular to add a baking powder and finally boiled to form a large number of bubbles in the tofu, in the tofu manufacturing process At the time of application, an appropriate amount of baking powder should be dissolved in the water.

베이킹파우더는 인체에 무해하며 식품에 기포가 형성되도록 하는 기능을 가지는데, 본 발명에 있어서 가해지는 베이킹파우더의 량은 간수량 대비 20∼40중량부가 가장 적합함을 알 수 있었다.Baking powder is harmless to the human body and has a function to form bubbles in food, the amount of the baking powder applied in the present invention was found to be most suitable 20 to 40 parts by weight relative to the amount of water.

그리고 상기 압착공정에서 가해치는 압착력은 통상의 두부를 제조할 때 가해지는 30∼40Kg/cm2정도인 압착력(1판 대비)에 비해 1/4 정도로 적은 압력(8Kg/cm2)을 가해 주어야 상기 공정 3에서 기포가 잘 형성되어 즉, 가해진 베이킹파우더의 량에 비례하는 만큼 두부가 충분히 부풀어진다는 사실을 확인하였는데, 그 이상의 압력과 그 이하의 압력을 가했을 때는 두부가 잘 부풀지 않거나 또는 반대로 흐느적거릴 정도로 과다히 부풀어서 올바른 제품이 되지 않았다.In addition, the pressing force applied in the pressing process is to be applied to the pressure (8Kg / cm 2 ) about 1/4 less than the pressing force (compared to 1 plate) of about 30 to 40 Kg / cm 2 applied when manufacturing the normal tofu In process 3, it was confirmed that the bubble was well formed, that is, the head was sufficiently inflated in proportion to the amount of baking powder applied. Too much swelling was not the right product.

그리고 끓는 물에 30분 정도로 삶아주는 것이 가장 바람직하였으며 더 이상 삶아버리면 너무 딱딱해지고 덜 삶으면 너무 물러짐을 알 수 있었다.Boiling in boiling water for about 30 minutes was the most desirable.

본 발명에 있어서, 베이킹파우더를 20∼29중량부 정도를 가하였을 때는 두부안에 기포가 형성되는 비율이 비교적 낮고 기포의 직경이 2mm 미만인 제품(Ⅰ )이 형성되었고, 30∼33중량부 정도를 가하였을 때는 두부안에 기포가 형성되는 비율도 양호하고 기포의 직경도 2mm 이상 4mm 미만 정도로서 양호하였으며(Ⅱ), 34∼40중량부 정도를 가하였을때는 두부안에 기포가 형성되는 비율이 높고 직경은 4∼5mm정도가 됨을 알 수 있었다(Ⅲ).In the present invention, when 20 to 29 parts by weight of the baking powder was added, a product (I) having a relatively low bubble ratio in the tofu and a bubble diameter of less than 2 mm was formed, and about 30 to 33 parts by weight. When the bubble was formed in the head, the rate of bubbles was also good, and the diameter of the bubble was also good at 2mm or more and less than 4mm (II). When 34-40 parts by weight was added, the rate of bubbles was formed in the head and the diameter was 4∼ It can be seen that it is about 5mm (Ⅲ).

상기 (Ⅰ),(Ⅱ),(Ⅲ)의 제품은 유부를 사용코져 하는 식품의 종류에 따라 적합한 것을 사용할 수 있어 가장 잘 선별된 제품이라 할 수 있다.The products of (I), (II), and (III) can be said to be the best screened products because suitable ones can be used depending on the type of food to be used.

그리고 본 발명에 사용되는 콩은 흰콩이나 검은콩 등 다양하게 사용할 수 있다.And beans used in the present invention can be used in various ways, such as white beans or black beans.

이상으로 살펴본 바와 같이, 본 발명은 베이킹파우더를 사용함으로서 두부를 기름에 튀기지 않고도 유부를 제조할 수 있는 것으로, 튀김공정을 생략하여 값이싸고 인체에 무해함은 물론 다양한 종류의 제품을 간단히 제공할 수 있으며, 특히 맛이 개운하고 시각적으로도 깨끗하고 새로운 유부를 제공할 수 있는 등 다수의 유용한 효과가 있다.As described above, the present invention can be prepared by using a baking powder without frying tofu in oil, omitting the frying process is inexpensive and harmless to the human body as well as provide a variety of products simply There are a number of useful effects, such as being able to provide a fresh married couple, especially with a refreshing taste and visually clean.

Claims (2)

콩을 세척→불림→분쇄→비지틀로 투입→비지성분제거→콩물추출→진공솥 투입 후 끓임→콩물통으로 이동→간수처리→두부틀로 이동→압착시켜 완성시키는 통상의 두부제조방법에 있어서, 상기 간수를 가하는 공정에서 가해지는 간수량 대비 20∼40중량부의 베이킹 파우더를 간수에 녹여 가하는 공정 1과, 상기 압착공정에서 압착시 가하는 압력을 종래 대비 1/4 정도로 감압시킨 8kg/cm2의 압력을 가하는 공정 2와, 상기 공정 2를 통해 1차 완성된 두부를 탱크 속의 물에 침수시켜 100℃의 열을 가하여 30분 정도 삶아주는 공정 3과, 상기 공정 3을 통해 2차 완성된 두부를 건져내어 자연탈수시키는 공정 4와, 자연탈수시킨 두부를 얇게 썰어서 건조시키는 공정 5로 구성된 것을 특징으로 하는 유부제조용 두부의 제조방법.In the conventional tofu production method, the soybeans are washed, soaked, pulverized, put into a beetle, the busy ingredients are removed, the soybean is extracted, the kettle is put into a boil, the soybeans can be boiled, the soy sauce is treated, the tofu is made and pressed. Step 1 of dissolving 20 to 40 parts by weight of baking powder in the water of the liver water in the process of adding the water, and the pressure of 8kg / cm 2 to depressurize the pressure applied during the pressing in the pressing process to about 1/4 compared to the conventional Process 2 and adding step 2, the first completed tofu through the step 2 to the water in the tank to immerse for 30 minutes by heating to 100 ℃ heat, and the second completed tofu through the step 3 take out A method of producing tofu for tofu, characterized in that it comprises a step 4 for natural dehydration, and a step 5 for thinly drying the dried dehydrated tofu. 제1항에 의한 방법으로 제조된, 간수량 대비 20∼40중량부의 베이킹 파우더가 첨가된 것을 특징으로 하는 유부제조용 두부.The tofu for tofu production, which is prepared by the method according to claim 1, wherein 20 to 40 parts by weight of baking powder is added to the amount of water stored.
KR1019970061115A 1997-11-15 1997-11-15 Manufacture method of bean for fired bean curd in exclusive KR100250066B1 (en)

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