KR100359925B1 - Production Method of Bean Curd containing Loach - Google Patents
Production Method of Bean Curd containing Loach Download PDFInfo
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- KR100359925B1 KR100359925B1 KR1020000058386A KR20000058386A KR100359925B1 KR 100359925 B1 KR100359925 B1 KR 100359925B1 KR 1020000058386 A KR1020000058386 A KR 1020000058386A KR 20000058386 A KR20000058386 A KR 20000058386A KR 100359925 B1 KR100359925 B1 KR 100359925B1
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- 241000252185 Cobitidae Species 0.000 title claims abstract description 56
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 235000013527 bean curd Nutrition 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 210000003097 mucus Anatomy 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 10
- 238000002791 soaking Methods 0.000 claims abstract description 3
- 238000005507 spraying Methods 0.000 claims abstract description 3
- 235000005979 Citrus limon Nutrition 0.000 claims description 4
- 244000131522 Citrus pyriformis Species 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 4
- 235000015203 fruit juice Nutrition 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 235000009434 Actinidia chinensis Nutrition 0.000 claims description 2
- 244000298697 Actinidia deliciosa Species 0.000 claims description 2
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims description 2
- 244000294411 Mirabilis expansa Species 0.000 claims description 2
- 235000015429 Mirabilis expansa Nutrition 0.000 claims description 2
- 238000007865 diluting Methods 0.000 claims description 2
- GPRLSGONYQIRFK-UHFFFAOYSA-N hydron Chemical compound [H+] GPRLSGONYQIRFK-UHFFFAOYSA-N 0.000 claims description 2
- 235000013536 miso Nutrition 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000014759 maintenance of location Effects 0.000 abstract description 3
- 230000008673 vomiting Effects 0.000 abstract description 2
- 230000005070 ripening Effects 0.000 abstract 1
- 210000000988 bone and bone Anatomy 0.000 description 6
- 238000007796 conventional method Methods 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 210000003608 fece Anatomy 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 241001454694 Clupeiformes Species 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000019513 anchovy Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003792 electrolyte Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Classifications
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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
- A23L11/40—Pulse curds
- A23L11/45—Soy bean curds, e.g. tofu
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/06—Function of food ingredients pH modification agent
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
본 발명은 미꾸라지 두부(추두부)의 제조방법에 관한 것으로, 미꾸라지 특유의 냄새가 나지 않고 뼈가 연하며, 형태유지성이 좋아 상품성이 높은 추두부의 제조방법을 제공하는 것을 목적으로 한다.The present invention relates to a method for manufacturing loach tofu, and the object of the present invention is to provide a method for producing a loaf of tofu, which is soft and has good shape retention, without smelling unique to loach.
본 발명은 하기 (1)∼(3)의 단계를 거쳐 전처리된 미꾸라지를 순두부와 교대로 한 켜씩 쌓고 압착하여 물을 제거함으로써 고형화하는 것을 특징으로 한다.The present invention is characterized by solidifying by removing the water by stacking and compressing the pretreated loach in turn one by one with alternate tofu through the steps of (1) to (3) below.
(1) 미꾸라지를 살아있는 상태로 pH 4∼6의 물에 12∼48시간 담가두는 단계(1) soaking loach in live water at pH 4-6 for 12-48 hours
(2) 소금을 뿌려 점액질을 제거하는 단계(2) spraying salt to remove mucus
(3) 점액질이 제거된 미꾸라지를 1.0∼2.0Kg/㎠의 압력솥에서 익히는 단계(3) the step of ripening mucus in the pressure cooker 1.0 ~ 2.0Kg / ㎠
바람직하게는, 상기 단계에 앞서 미꾸라지를 깨끗한 물에 하루 이상 담아 놓음으로써 미꾸라지 내장 속의 진흙과 배설물을 토하거나 배설하게 한다.Preferably, prior to this step, the loach is soaked in clean water for at least one day to vomit or excrete mud and excrement in the loach gut.
본 발명에 의하면 균일한 제품을 추두부를 제조할 수 있어 추두부를 인스턴트 식품화할 수 있다.According to the present invention, it is possible to manufacture a tofu to produce a uniform product, it is possible to instant food the head.
Description
본 발명은 미꾸라지 두부(이하, '추두부'라 함)의 제조방법에 관한 것이다.The present invention relates to a method for producing loach tofu (hereinafter referred to as 'chufu tofu').
미꾸라지는 단백질 함량이 높고 지방분이 적으며 멸치처럼 뼈를 포함해 통째로 먹기 때문에 칼슘을 비롯한 다양한 영양소를 섭취할 수 있어 완전식품으로 각광을 받고 있으며 특히, 임산부나 골다공증에 효과가 있는 것으로 알려져 있다.Loach is high in protein, low in fat, and eats a whole variety of nutrients, including bones like anchovies, so it is in the limelight as a complete food and is known for its effects on pregnant women and osteoporosis.
미꾸라지를 사용한 전통요리가 여러 가지 있는데 그 중 하나로 두부 속에 미꾸라지가 들어있어 완전식품인 미꾸라지 외에 질 좋은 콩 단백질까지 함께 섭취할 수 있는 추두부가 있다.There are many traditional dishes that use loach, and one of them is loach, which contains a loach with tofu and soybean protein.
통상 추두부는 하루 정도 물에 넣어 진흙 등을 토해내게 한 미꾸라지를 물에 넣고 물을 서서히 데우면서 찬 두부를 미꾸라지가 들어있는 물에 넣으면 미꾸라지가 열을 피해 두부 속으로 파고 들어가게 함으로써 제조한다.Usually, tofu is prepared by putting a loach into the water for about a day to spew mud into the water, then slowly warming the water and putting cold tofu into the water containing the loach.
그러나, 상기 전통적인 방법은 다음과 같은 단점이 있다.However, the conventional method has the following disadvantages.
첫째, 냄새나는 미꾸라지 피부의 점액질을 제거할 수 없어 맛이 산뜻하지 않다. 왜냐하면, 미꾸라지가 살아 있어야 두부 속으로 파고드는데 점액질을 제거하고자 추어탕을 끓일 때처럼 소금을 뿌리면 미꾸라지가 죽어버려 두부 속으로 파고들 수 없기 때문이다.First, the slime is not refreshing because it can't get rid of the mucus on the skin. This is because loach must be alive to dig into the tofu, but when salt is sprayed to remove mucus like salt, the loach will die and cannot dig into tofu.
둘째, 미꾸라지는 뼈가 의외로 질겨서 상기 방법에 의하여 제조한 추두부는 통상의 방법(100℃, 1기압)에 의하여 요리하여서는 먹기 힘들고, 한 모씩 칼로 분할할 때 미꾸라지에 의하여 두부가 뭉개진다.Second, the tofu is prepared by the above method because the loach bone is unexpectedly tough, it is difficult to eat by cooking by the usual method (100 ℃, 1 atm), when divided by a knife to the tofu crushed by the loach.
셋째, 물의 온도가 올라가면서 미꾸라지가 순두부 속으로 파고 들 때, 연한 쪽으로만 집중적으로 파고들어 미꾸라지가 골고루 분포되지 않아 재현성이 적으며 상품성이 없다.Third, when the temperature of the water rises, the loach is dug into the soft tofu, and the loach is intensively dug into the soft tofu so that the loach is not evenly distributed, so there is little reproducibility and no merchandise.
본 발명의 목적은 미꾸라지 특유의 냄새가 나지 않고, 뼈가 연하여 먹기 좋으며, 형태 유지성 및 재현성이 좋아 상품성이 높은 추두부의 제조방법을 제공하는 것이다.It is an object of the present invention to provide a method of manufacturing a tofu head having a high marketability without smelling peculiar to loach, soft bone and easy to eat, and good shape retention and reproducibility.
도 1은 본 발명 추두부의 단면도이다.1 is a cross-sectional view of the head of the present invention.
** 도면의 주요부분에 대한 부호의 설명 **** Explanation of symbols for main parts of drawings **
1: 미꾸라지 2: 두부1: loach 2: tofu
상기 목적을 달성하기 위한 본 발명의 구성은 하기 (1)∼(3)의 단계를 거쳐 전처리된 미꾸라지를 순두부와 교대로 한 켜씩 쌓고 압착하여 물을 제거함으로써 고형화하는 것을 특징으로 한다.The configuration of the present invention for achieving the above object is characterized by solidifying by removing the water by stacking and compressing the pretreated loach in turn with the soft tofu through the steps of the following (1) to (3).
(1) 미꾸라지를 살아있는 상태로 pH 4∼6의 물에 12∼48시간 담가두는 단계(1) soaking loach in live water at pH 4-6 for 12-48 hours
(2) 소금을 뿌려 점액질을 제거하는 단계(2) spraying salt to remove mucus
(3) 점액질이 제거된 미꾸라지를 1.0∼1.3Kg/㎠의 압력솥에서 익히는 단계.(3) the step of cooking mucus removed loach in a pressure cooker of 1.0 ~ 1.3Kg / ㎠.
바람직하게는, 상기 단계에 앞서 미꾸라지를 깨끗한 물에 하루 이상 담아 놓음으로써 미꾸라지 내장 속의 진흙과 배설물을 토하거나 배설하게 한다.Preferably, prior to this step, the loach is soaked in clean water for at least one day to vomit or excrete mud and excrement in the loach gut.
제1 단계에서 미꾸라지를 담아놓는 물의 수소이온농도(pH)는 식초 또는 과일즙을 물에 희석하여 맞추는데 이 단계에서 산이 미꾸라지 체내에 흡수되어 뼈가 연해지게 된다.The hydrogen ion concentration (pH) of the water that contains the loach in the first step is adjusted by diluting the vinegar or fruit juice with water. In this step, the acid is absorbed into the loach body and the bone becomes soft.
과일즙을 사용하는 경우, 과일은 산도가 높은 과일이면 어느 것이나 좋으나 키위, 오렌지, 레몬, 매실 등이 바람직하다.In the case of using fruit juice, the fruit may be any fruit having a high acidity, but kiwi, orange, lemon, plum and the like are preferred.
제2 단계의 점액질을 제거하는 단계는 미꾸라지를 물에서 건져내어 별도의 그릇에 넣고 굵은 소금(김장용 소금)을 뿌리는 통상적인 방법에 의한다. 미꾸라지에 굵은 소금을 뿌리게 되면 미꾸라지가 격하게 움직여 서로 비벼지게 되므로 점액질이 제거되는데 충분치 않은 경우에는 소금과 함께 손으로 비벼도 좋다.The removal of the mucus in the second step is carried out by the conventional method of removing the loach from the water and placing it in a separate bowl and sprinkling coarse salt (kimjang salt). If you sprinkle coarse salt on the loach, the loach will move together and rub together, so if the mucus is not enough to remove it, you can mix it with your hands.
제3 단계에서는 물이나 소금물에서 삶아도 좋으나 물 1ℓ당 10∼200g의 된장을 풀어 삶아내면 미꾸라지에 된장 맛이 스며들어 풍미도 좋아지고 미꾸라지를 삶아낸 물을 육수로 활용할 수 있어 바람직하다.In the third step, you can boil in water or salt water, but if you boil 10-200g of miso per 1 liter of water and boil it, the taste of soybean paste is soaked in the loach and the flavor is better.
미꾸라지와 순두부를 교대로 쌓는 켜의 수는 몇 층이라도 상관없으나 통상 두부 3∼5개 층, 미꾸라지 2∼4개 층 정도면 적당하다. 또한, 미꾸라지와 두부를 골고루 섞어도 무방하나 가지런히 놓으면 상품성이 높아진다. 도 1은 두부 4개 층, 미꾸라지 3개 층으로 한 경우의 단면도를 도시한 것이다.The number of layers of loach and tofu alternately stacked can be any number, but usually 3 to 5 layers of tofu and 2 to 4 layers of loach are appropriate. In addition, you can mix loach and tofu evenly, but if you place it neatly, it will increase the marketability. 1 is a cross-sectional view in the case of four layers of tofu and three layers of loach.
본 발명의 구성은 다음의 실시예에서 더욱 명확해 질 것이다.The construction of the present invention will become more apparent in the following examples.
<실시예><Example>
하루 동안 깨끗한 물에 넣고 방치하여 진흙과 배설물을 토하게 한 미꾸라지 200g을 다음 본 발명의 전처리 단계를 거쳤다.200 g of loach, which had been placed in clean water for one day and spewed mud and feces, was then subjected to the pretreatment step of the present invention.
(1) 제1 단계: 레몬 한 개를 압착하여 짜낸 레몬즙(20㎖)을 1.8ℓ의 깨끗한 물에 희석하여 수소이온농도(pH) 4.5의 과일즙 희석수를 만든 후, 미꾸라지를 넣고 24시간 방치하였다. 이 단계에서 미꾸라지가 진흙과 배설물을 추가로 배설하였음이 확인되었다.(1) Step 1: Lemon juice (20 ml) squeezed from one lemon is diluted in 1.8 liters of clean water to make fruit juice dilution water of pH 4.5, and then add loach. It was left. It was confirmed at this stage that the loach excreted additional mud and dung.
(2) 제2 단계: 미꾸라지를 건져 그릇에 담고 굵은 소금을 200g 뿌렸다. 미꾸라지의 요동이 멈춘 후, 추가로 미꾸라지를 소금과 함께 섞어 손으로 비비고 물로 세척하였다.(2) Step 2: Loach the loach, put it in a bowl and sprinkle 200g of coarse salt. After the rocking of the loach stopped, additionally the loach was mixed with salt and rubbed by hand and washed with water.
(3) 제3 단계: 된장 100g을 푼 물 1.8ℓ에 미꾸라지를 넣고 압력솥(17psig = 1.35기압, 110℃)에서 약 15분간(스팀이 분출되기 시작하고 나서 경과한 시간) 삶았다.(3) Step 3: Loach in 1.8 liters of 100 g of soybean paste, boiled loach, and boiled in a pressure cooker (17 psig = 1.35 atm, 110 ° C) for about 15 minutes (time elapsed after steam began to erupt).
이어서, 순두부(전해질을 넣어 엉긴 상태에서 건져낸, 물을 짜내지 않은 두부) 2㎏과 미꾸라지를 교대로 쌓고 삼베수건에 싸서 압착하는 통상의 탈수방법에 의하여 추두부를 제조하였다.Subsequently, 2 kg of soft tofu (tofu without water squeezed out of the electrolyte and squeezed out) and loach were alternately stacked, and the head was prepared by a conventional dehydration method of wrapping and pressing in a burlap towel.
상기 방법에 의하여 제조한 추두부는 점액질이 제거되어 두부와 미꾸라지의 밀착성이 높아 형태 유지성이 좋았고, 한 모씩 분할할 때도 미꾸라지에 의해 두부가 뭉개지지 않았으며, 뼈가 연해 먹기에도 좋았다.Soybean curd prepared by the above method had good mucus quality, so that the adhesion between the tofu and loach was good, and the shape retention was good.
미꾸라지가 열을 피해 두부 속으로 파고 들어가게 하는 종래 방법에 의하여 제조한 추두부와 비교 관능테스트를 한 결과, 참가자 5명 모두 본 발명의 방법에 의하여 제조한 추두부에 들어있는 미꾸라지의 뼈가 연했다고 응답하였다.A comparative sensory test was conducted with the head tofu prepared by the conventional method of allowing the loach to dig into the head to avoid heat. As a result, all five participants showed that the bones of the loach contained in the head were manufactured by the method of the present invention. Answered.
본 발명에 의하면 뼈가 연해 특별한 조리과정을 거치지 않더라도 노약자들도 잘 먹을 수 있는 추두부가 제공된다. 또한, 균일한 제품을 추두부를 제조할 수 있어 인스턴트 식품화할 수 있다.According to the present invention, even if the bone is soft and does not undergo a special cooking process, it is provided with a tofu that can be eaten well by the elderly. In addition, it is possible to manufacture a tofu to uniform products can be instant food.
Claims (4)
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| KR101983356B1 (en) | 2017-12-05 | 2019-05-28 | 윤종무 | Loach a uniform distribution of the molding apparatus for manufacturing tofu loach |
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| KR101983356B1 (en) | 2017-12-05 | 2019-05-28 | 윤종무 | Loach a uniform distribution of the molding apparatus for manufacturing tofu loach |
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