KR100368074B1 - Milk tofu manufacturing method - Google Patents

Milk tofu manufacturing method Download PDF

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Publication number
KR100368074B1
KR100368074B1 KR1019960053383A KR19960053383A KR100368074B1 KR 100368074 B1 KR100368074 B1 KR 100368074B1 KR 1019960053383 A KR1019960053383 A KR 1019960053383A KR 19960053383 A KR19960053383 A KR 19960053383A KR 100368074 B1 KR100368074 B1 KR 100368074B1
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KR
South Korea
Prior art keywords
milk
tofu
milk tofu
tofu manufacturing
carrageenan
Prior art date
Application number
KR1019960053383A
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Korean (ko)
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KR19980035128A (en
Inventor
장철영
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장철영
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Publication date
Application filed by 장철영 filed Critical 장철영
Priority to KR1019960053383A priority Critical patent/KR100368074B1/en
Publication of KR19980035128A publication Critical patent/KR19980035128A/en
Application granted granted Critical
Publication of KR100368074B1 publication Critical patent/KR100368074B1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/18—Milk in dried and compressed or semi-solid form
    • 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
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • 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
    • A23V2200/20—Ingredients acting on or related to the structure
    • A23V2200/218—Coagulant
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/502—Gums
    • A23V2250/5036—Carrageenan
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/54—Proteins
    • A23V2250/542—Animal Protein
    • A23V2250/5424—Dairy protein
    • A23V2250/54252—Whey protein

Abstract

우유에 농축유청 단백질과 가라기난을 혼합하는 제 1 공정과 단백질 응고제로서 초산 및 황산칼슘과 구루코너 - 델타 - 락톤을 추가 사용하는 제 2 공정으로 구성되는 것을 특징으로 하는 우유두부 제조방법.A process for preparing milk tofu, comprising a first step of mixing concentrated whey protein and carrageenan in milk and a second step of further using calcium acetate and calcium sulfate and gluconone-delta-lactone as protein coagulants.

Description

우유두부 제조방법Milk tofu manufacturing method

본 발명은 우유를 원료로 하고 우유에 농축 유청단백질과 가라기난을 추가하고 단백질의 응고제로서 유기산과 무기염 및 구루콘산을 사용한 우유두부 제조방법에 관한 것이다.The present invention relates to a milk tofu manufacturing method using milk as a raw material, adding concentrated whey protein and carrageenan to milk, and using organic acids, inorganic salts, and guruconic acid as coagulants of proteins.

본 발명자의 선특허 제25095호 우유를 원료로한 우유두부 제조방법과 제94115호 계란우유두부 제조방법에 관한 것이었다.The present invention relates to a method for producing milk tofu and a method for manufacturing egg milk tofu with No. 94115.

본 발명은 우유에 농축유청단백질(WPC. Whey Protein concentra)와 가라기난(Carrageenan)을 추가함으로서 수득율을 높이고 보습력이 좋으며 지방의 분리를 방지하고 응고의 안전성과 보형성(保型性)이 좋은 우유두부를 생산하는 공정에 관한 것이다.The present invention improves yield, improves moisturization, prevents fat separation, prevents coagulation, and improves coagulation stability and stability by adding whey protein concentra (WPC) and carrageenan to milk. It relates to a process for producing tofu.

본 발명은 우유에 농축유청 단백질과 가라기난을 추가하고 응고제로서 유기산인 초산(Aceticacid) 구루코노 델타 락톤(GDL Glucono Delta-Lacton)과 황산칼슘용(Caso4)를 사용 하므로서 우유두부의 수분함량이 75 ∼ 80% 가 돼었으며, 탄수화물이 3 ∼ 4 % 로서 선특허 제25905호의 우유두부의 수분함량 55∼ 65&와 탄수화물5.5 ∼ 6.5 %에 비하여 수득율과 보형성이 좋고 응고의 안전성이 좋은 고단백 영양식품인 우유두부를 얻을 수 있었다.The present invention adds whey protein concentrate and carrageenan to the milk, and the water content of milk tofu by using acetic acid, acidic acid (Getic Glucono Delta-Lacton) and calcium sulfate (Caso 4 ) as a coagulant. It is 75 to 80%, and the carbohydrate is 3 to 4%, which is high protein nutrition food with good yield and good shape and good coagulation safety, compared to the water content 55 ~ 65 & and carbohydrates 5.5 ~ 6.5% Could get milk tofu.

이하 그 실시예를 들면 다음과 같다.An example thereof is as follows.

제 1 공정1st process

우유에 WPC 15 ∼ 20 % 와 가라기난 0.5 ∼ 1 % 를 혼합한후 고성능 믹서를 통과한후 75 ∼ 85℃로 가온한다.The milk is mixed with 15-20% of WPC and 0.5-1% of carrageenan and then passed through a high-performance mixer and warmed to 75-85 ° C.

제 2 공정2nd process

제 1 공정에 초산을 점차적으로 첨가하여 우유의 액성을 pH 3.5 ∼ 4.0으로 조절하고 황산칼슘 0.1 ∼ 0.5 %와 GDL 0.1 ∼ 0.5 %를 추가 첨가하여 분포상태를 균일하게 저어준다.Acetic acid is gradually added to the first process to adjust the liquidity of the milk to pH 3.5-4.0, and 0.1-0.5% of calcium sulfate and 0.1-0.5% of GDL are further added to uniformly stir the distribution.

제 3 공정3rd process

제 2 공정에서 응고된 단백질을 필요한 용기에 넣어 압축한다.The protein coagulated in the second process is put into a required container and compressed.

제 4 공정4th process

제 3 공정의 압축된 우유두부를 냉각수에 2 ∼ 3시간 채우기를 하여 일정한 우유두부를 얻는다.The compressed milk tofu of the third step is filled with cooling water for 2-3 hours to obtain a constant milk tofu.

Claims (1)

본문에 상술한 바와같이 우유에 농축 유청 단백질과 가라기난을 혼합하는 제 1 공정과 단백질 응고제로서 초산 및 황산칼슘과 구루코너 - 델타 - 락톤을 추가 사용하는 제 2 공정으로 구성되는 것을 특징으로 하는 우유두부 제조방법.Milk, characterized in that it comprises a first step of mixing concentrated whey protein and carrageenan in milk as described above and a second step of further using calcium acetate, calcium sulfate and gluconor-delta-lactone as protein coagulants. Tofu manufacturing method.
KR1019960053383A 1996-11-12 1996-11-12 Milk tofu manufacturing method KR100368074B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019960053383A KR100368074B1 (en) 1996-11-12 1996-11-12 Milk tofu manufacturing method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019960053383A KR100368074B1 (en) 1996-11-12 1996-11-12 Milk tofu manufacturing method

Publications (2)

Publication Number Publication Date
KR19980035128A KR19980035128A (en) 1998-08-05
KR100368074B1 true KR100368074B1 (en) 2003-04-21

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Application Number Title Priority Date Filing Date
KR1019960053383A KR100368074B1 (en) 1996-11-12 1996-11-12 Milk tofu manufacturing method

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100928590B1 (en) 2007-11-13 2009-11-24 (주)메자닌푸드텍 Milk tofu manufacturing method and apparatus

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010016125A (en) * 2000-11-09 2001-03-05 이창열 Preparation Method of Whole Bean Curd by Mixing Coagulants including Inorganic Salts, Organic Acid, and Organic Salts and Thereof Whole Bean Curd
KR100449008B1 (en) * 2002-07-31 2004-09-18 한국식품개발연구원 A method for manufacturing textural properties improved Chundubu
WO2004028279A1 (en) * 2002-09-25 2004-04-08 Otsuka Pharmaceutical Co., Ltd. Gel-form composition for supplying protein and calcium

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100928590B1 (en) 2007-11-13 2009-11-24 (주)메자닌푸드텍 Milk tofu manufacturing method and apparatus

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