KR100391116B1 - Bean curd manufacturing process - Google Patents

Bean curd manufacturing process Download PDF

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Publication number
KR100391116B1
KR100391116B1 KR10-2000-0065387A KR20000065387A KR100391116B1 KR 100391116 B1 KR100391116 B1 KR 100391116B1 KR 20000065387 A KR20000065387 A KR 20000065387A KR 100391116 B1 KR100391116 B1 KR 100391116B1
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water
tube
soybeans
manufacturing
coagulation
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KR10-2000-0065387A
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Korean (ko)
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KR20020035205A (en
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임윤재
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임윤재
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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
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B25/00—Packaging other articles presenting special problems
    • B65B25/001—Packaging other articles presenting special problems of foodstuffs, combined with their conservation

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

Abstract

본 발명은 숨두부의 제조방법에 관한 것으로, 본 발명의 제조공정은,The present invention relates to a manufacturing method of the tofu, the manufacturing process of the present invention,

이물질이 제거되고 깨끗이 세척된 콩을 물에 충분히 불린 후 불려진 콩을 물을 조금씩 투입해가면서 믹서기로 골고루 믹싱시킨 다음 믹싱된 콩분말에 물을 일정량 혼합시켜 100℃ 이상에서 30분 정도 서서히 끓인 후에 100℃ 이상으로 끓인 콩물을 즉시 비닐포장튜브에 담음과 동시에 응고제인 간수를 동시 투입하여 튜브 내에서 응고가 되면서 멸균상태에서 밀봉기계로 밀봉포장시켜 제조함을 특징으로 하는 것이며,After the foreign substances are removed and soaked, the soybeans are thoroughly soaked in water, and then the soybeans are mixed with a blender while adding a little water to each other. Soybeans boiled above ℃ immediately put into a plastic packaging tube and at the same time the coagulant is added to the coagulation agent in the coagulation in the tube is characterized in that it is manufactured by sealing packaging with a sealing machine in a sterile state,

이와같이 제조되는 본 발명의 숨두부는 100℃ 이상으로 끓고 있는 콩물을 멸균상태에서 비닐포장튜브에 담음과 동시에 간수를 투입하여 튜브 내에서 응고가 되면서 밀봉기계로 밀봉처리를 하기 때문에 변질되지 않은 신선한 숨두부로 상시 먹을 수가 있는 효과가 있고, 밀봉포장이 되어 유통기한을 출고 후 14일까지 연장시킬 수가 있는 것이다.The soybean curd of the present invention prepared as described above is put into a plastic packaging tube in sterilized state at a temperature of 100 ° C. or higher, and the coagulation in the tube is added to the fresh water so that it is solidified in the tube and sealed by a sealing machine. It can be eaten all the time, and it is sealed and can be extended up to 14 days after delivery.

Description

숨두부 제조방법{Bean curd manufacturing process}Bean curd manufacturing process

본 발명은 숨두부의 제조방법에 관한 것이다.The present invention relates to a method for producing breath tofu.

종래 시중에 유통되고 있는 재래식 숨두부는 콩을 물에 불린 후 믹서기로 갈은 다음 물을 희석시켜 끓이고 끓는 콩물에 응고제인 간수를 넣어 응고를 시켜서 이를 비닐포장에 담아 제조를 하였는데 이는 멸균처리가 되지 않은 상태로 포장이 되어 쉽게 변질이 되고 특히 밀봉포장이 않되어 일정기간 보관할 수 없는 문제점이 있었다.Conventional commercial tofu in the market, soybeans soaked in water, ground with a blender, diluted with water, and boiled and boiled with soy sauce, which is a coagulant, and coagulated in plastic packaging, which is not sterilized. There is a problem that can not be stored for a certain period of time because the packaging is easily altered in a state that is not sealed packaging.

본 발명은 이와같은 종래 숨두부의 문제점을 해결하기 위하여 개발된 식품으로서 일반 서민들이 즐겨 먹고있는 숨두부를 변질이 되지 않은 신선한 상태로 상시 먹을 수 있게 한 것이며 숨두부 포장을 밀봉상태로 포장을 하므로서 유통기한을 제조일로부터 2주일까지 높일 수 있도록 한 것을 특징으로 한 것이다.The present invention has been developed to solve the problems of the conventional tofu to allow the ordinary people to eat the normal tofu is always eaten in a fresh state that is not deteriorated, and the expiration date by packing the tofu packaging in a sealed state It is characterized in that it can be increased up to two weeks from the date of manufacture.

이하 본 발명의 제조공정을 실시예에 의하여 상세히 설명하면 다음과 같다.Hereinafter, the manufacturing process of the present invention will be described in detail with reference to Examples.

실시예 1.Example 1.

(제조공정)(Manufacture process)

1. 양질의 콩만을 선별하고 이물질을 제거한 후 깨끗이 세척한다.1. Select only good beans, remove foreign substances and wash them cleanly.

2. 세척된 콩을 물에 충분히 불린다.2. Soak the washed beans in water.

3. 불려진 콩을 물을 조금씩 투입해가면서 믹서기로 골고루 믹싱한다.3. Mix soaked beans evenly with a blender.

4. 믹서기로 갈은 콩분말에 물을 일정량 혼합시켜 100℃ 이상으로 30분 정도 서서히 끓인다.4. Mix a certain amount of water into the ground soybean powder with a blender and boil slowly over 100 ℃ for 30 minutes.

5. 100℃ 이상으로 끓인 콩물을 즉시 비닐포장튜브에 담음과 동시에 응고제인 간수를 동시 투입하여 비닐포장튜브 내에서 응고가 되면서 멸균상태에서 밀봉기계로 밀봉포장을 한다.5. Soybeans boiled above 100 ℃ shall be put into vinyl packaging tube immediately and coagulation agent shall be added at the same time to coagulate in vinyl packaging tube and sealed packaging with sealing machine under sterile condition.

6. 상기 제조공정을 거친 숨두부를 박스에 담아 판매업소로 출고시킨다.6. Put the tofu through the manufacturing process in a box to the factory.

실시예 2.Example 2.

(제조공정)(Manufacture process)

1. 양질의 콩만을 선별하고 이물질을 제거한 후 깨끗이 세척한다.1. Select only good beans, remove foreign substances and wash them cleanly.

2. 세척된 콩을 물에 충분히 불린다.2. Soak the washed beans in water.

3. 불려진 콩을 물을 조금씩 투입해가면서 믹서기로 골고루 믹싱한다.3. Mix soaked beans evenly with a blender.

4. 믹서기로 갈은 콩분말에 물을 일정량 혼합시켜 100℃ 이상으로 30분정도 서서히 끓인다.4. Mix a certain amount of water in the ground soybean powder with a blender and boil slowly over 100 ℃ for 30 minutes.

5. 상기 4 공정에서 콩물을 끓일 때 인삼, 조개, 멸치, 사골 등의 양념육수를 별도로 투입해서 같이 끓여 영양이 풍부하고 맛이 뛰어난 양념숨두부(인삼숨두부, 조개숨두부, 멸치숨두부, 사골숨두부)로 제조한다.5. When simmering soybeans in the above 4 steps, add seasoning broths such as ginseng, shellfish, anchovies, and bone bones and boil them together. Manufacture.

6. 상기 5 공정을 거쳐 100℃ 이상으로 끓여진 양념콩물을 즉시 비닐포장튜브에 담음과 동시에 간수를 동시 투입하여 튜브 내에서 응고가 되면서 멸균상태에서 밀봉기계로 밀봉 포장을 한다.6. The seasoned soybeans boiled at 100 ℃ or higher through the above 5 steps are immediately put in a plastic packaging tube, and the co-treatment is added at the same time to coagulate in the tube.

7. 상기 제조공정을 거친 양념숨두부를 박스에 담아 판매 업소로 출고시킨다.7. Put the seasoned tofu through the manufacturing process in a box and release it to the sales office.

상기와 같은 제조공정을 거쳐 제조되는 본 발명의 숨두부는 100℃ 이상으로 끓고 있는 콩물을 멸균상태에서 비닐포장튜브에 담음과 동시에 간수를 투입하여 튜브 내에서 응고가 되면서 밀봉기계로 밀봉처리를 하기 때문에 변질되지 않은 신선한 숨두부로 상시 먹을 수가 있는 효과가 있고, 밀봉포장이 되어 유통기한을 출고 후 14일까지 연장시킬 수가 있으며,The soy tofu of the present invention manufactured through the manufacturing process as described above is soaked in soybean boiled at 100 ℃ or more in a sterile state in a plastic packaging tube and at the same time by putting the water in the coagulation in the tube while being sealed by a sealing machine It is effective to eat with fresh and fresh tofu without alteration. It is sealed and can be extended to 14 days after delivery.

실시예 2 로 제조된 양념숨두부는 조개, 사골 등의 양념육수가 혼합되어 있어 영양이 풍부하고 맛이 특이한 양념숨두부로 먹을 수 있는 이점이 있는 것이다.Seasoned tofu prepared in Example 2 is mixed with seasoning broth, such as shellfish, bone, etc. There is an advantage that can be eaten as a nutritious rich flavor flavored tofu.

상술한 바와 같은 본 발명의 제조방법은 두부로도 제조할 수가 있는데 실시예 1 의 5 공정 대신 100℃ 이상으로 끓인 콩물을 두부상자에 담음과 동시에 응고제인 간수를 동시 투입하여 멸균상태에서 압축기로 압착을 시킨 다음 낱개로 밀봉포장을 하면 변질되지 않는 신선한 두부로 제공할 수가 있는 것이다.The manufacturing method of the present invention as described above can also be prepared by tofu, but instead of the fifth step of Example 1, put the soybeans boiled at 100 ℃ or more in the tofu box and at the same time the coagulant is added to the squeezed by a compressor under sterile conditions If you then seal the packaging individually, you can provide fresh tofu that does not deteriorate.

Claims (2)

이물질이 제거되고 깨끗이 세척된 콩을 물에 충분히 불린 후 불려진 콩을 물을 조금씩 투입해가면서 믹서기로 골고루 믹싱시킨 다음 믹싱된 콩분말에 물을 일정량 혼합시켜 100℃ 이상에서 30분 정도 서서히 끓인 후에 100℃ 이상으로 끓인 콩물을 즉시 비닐포장튜브에 담음과 동시에 응고제인 간수를 동시 투입하여 튜브 내에서 응고가 되면서 멸균상태에서 밀봉기계로 밀봉포장시켜 제조함을 특징으로 하는 숨두부 제조방법.After the foreign substances are removed and soaked, the soybeans are thoroughly soaked in water, and then the soybeans are mixed with a blender while adding a little water to each other. Soybean boiled boiled above ℃ immediately put into a plastic packaging tube and at the same time the coagulant is added to the coagulation agent in the coagulation in the tube while being sterilized and sealed packaging in a sealed machine manufacturing method characterized in that the manufacturing method. 이물질이 제거되고 깨끗이 세척된 콩을 물에 충분히 불린 후 불려진 콩을 물을 조금씩 투입해가면서 믹서기로 골고루 믹싱시킨 다음 믹싱된 콩분말에 물을 일정량 혼합시켜 100℃ 이상에서 30분 정도 서서히 끓이고 끓는 콩물에 인삼을 넣은 양념육수를 투입해서 같이 끓인 후에 100℃ 이상으로 끓인 양념콩물을 즉시 비닐포장튜브에 담음과 동시에 응고제인 간수를 동시 투입하여 튜브 내에서 응고가 되면서 멸균상태에서 밀봉기계로 밀봉포장시켜 제조함을 특징으로 하는 숨두부 제조방법.After removing the foreign substances and soaking the washed beans sufficiently in water, mix the soy beans evenly with a blender by adding water little by little and then mix a certain amount of water in the mixed beans powder. Add seasoning broth with ginseng to boil together and put seasoned soybeans boiled above 100 ℃ into a plastic packaging tube immediately and simultaneously add coagulant water to coagulate in the tube. Method of manufacturing hide tofu, characterized in that the manufacturing.
KR10-2000-0065387A 2000-11-04 2000-11-04 Bean curd manufacturing process KR100391116B1 (en)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR950010773A (en) * 1993-10-21 1995-05-15 이종천 Manufacturing method and apparatus for high density packaged tofu
KR960001410A (en) * 1994-06-22 1996-01-25 전성원 Return oil supply
KR970058574A (en) * 1996-01-04 1997-08-12 윤주영 Manufacturing method of canned tofu using raw soybean powder
KR19980044739A (en) * 1996-12-07 1998-09-05 박병은 How to prepare tofu
KR19980077270A (en) * 1997-04-18 1998-11-16 오원룡 How to make soft tofu

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR950010773A (en) * 1993-10-21 1995-05-15 이종천 Manufacturing method and apparatus for high density packaged tofu
KR960001410A (en) * 1994-06-22 1996-01-25 전성원 Return oil supply
KR970058574A (en) * 1996-01-04 1997-08-12 윤주영 Manufacturing method of canned tofu using raw soybean powder
KR19980044739A (en) * 1996-12-07 1998-09-05 박병은 How to prepare tofu
KR19980077270A (en) * 1997-04-18 1998-11-16 오원룡 How to make soft tofu

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