KR100411337B1 - Preparation method of soy curd using soy pulp - Google Patents
Preparation method of soy curd using soy pulp Download PDFInfo
- Publication number
- KR100411337B1 KR100411337B1 KR10-2001-0020328A KR20010020328A KR100411337B1 KR 100411337 B1 KR100411337 B1 KR 100411337B1 KR 20010020328 A KR20010020328 A KR 20010020328A KR 100411337 B1 KR100411337 B1 KR 100411337B1
- Authority
- KR
- South Korea
- Prior art keywords
- soybean
- minutes
- homogeneous
- seasoned
- tofu
- Prior art date
Links
- 238000002360 preparation method Methods 0.000 title 1
- 235000013527 bean curd Nutrition 0.000 claims abstract description 47
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 40
- 244000068988 Glycine max Species 0.000 claims abstract description 40
- 235000013336 milk Nutrition 0.000 claims abstract description 18
- 239000008267 milk Substances 0.000 claims abstract description 18
- 210000004080 milk Anatomy 0.000 claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 claims abstract description 10
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims abstract description 9
- 235000012209 glucono delta-lactone Nutrition 0.000 claims abstract description 9
- 239000000182 glucono-delta-lactone Substances 0.000 claims abstract description 9
- 229960003681 gluconolactone Drugs 0.000 claims abstract description 9
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 7
- 238000000354 decomposition reaction Methods 0.000 claims abstract description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 24
- 239000011780 sodium chloride Substances 0.000 claims description 12
- 108090000790 Enzymes Proteins 0.000 claims description 11
- 102000004190 Enzymes Human genes 0.000 claims description 11
- 229940088598 enzyme Drugs 0.000 claims description 11
- 229920001285 xanthan gum Polymers 0.000 claims description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 229940082509 xanthan gum Drugs 0.000 claims description 6
- 235000010493 xanthan gum Nutrition 0.000 claims description 6
- 239000000230 xanthan gum Substances 0.000 claims description 6
- 230000000593 degrading effect Effects 0.000 claims description 5
- 108010059892 Cellulase Proteins 0.000 claims description 4
- 108010059820 Polygalacturonase Proteins 0.000 claims description 4
- 235000019764 Soybean Meal Nutrition 0.000 claims description 4
- 229940106157 cellulase Drugs 0.000 claims description 4
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 4
- 235000013322 soy milk Nutrition 0.000 claims description 4
- 239000004455 soybean meal Substances 0.000 claims description 4
- 235000021419 vinegar Nutrition 0.000 claims description 4
- 239000000052 vinegar Substances 0.000 claims description 4
- 229920002488 Hemicellulose Polymers 0.000 claims description 3
- 108090000604 Hydrolases Proteins 0.000 claims description 2
- 229940059442 hemicellulase Drugs 0.000 claims description 2
- 108010002430 hemicellulase Proteins 0.000 claims description 2
- 239000008188 pellet Substances 0.000 claims 1
- 108090000623 proteins and genes Proteins 0.000 abstract description 7
- 102000004169 proteins and genes Human genes 0.000 abstract description 7
- 235000013325 dietary fiber Nutrition 0.000 abstract description 5
- 244000046052 Phaseolus vulgaris Species 0.000 abstract description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract description 3
- 230000015271 coagulation Effects 0.000 abstract description 3
- 238000005345 coagulation Methods 0.000 abstract description 3
- 238000000748 compression moulding Methods 0.000 abstract description 3
- 238000000465 moulding Methods 0.000 abstract description 3
- 239000008347 soybean phospholipid Substances 0.000 abstract description 3
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 abstract description 2
- 108010010256 Dietary Proteins Proteins 0.000 abstract description 2
- 102000015781 Dietary Proteins Human genes 0.000 abstract description 2
- 238000001914 filtration Methods 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 238000003825 pressing Methods 0.000 abstract description 2
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 239000000701 coagulant Substances 0.000 abstract 1
- 230000001112 coagulating effect Effects 0.000 abstract 1
- 230000006835 compression Effects 0.000 abstract 1
- 238000007906 compression Methods 0.000 abstract 1
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 abstract 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 abstract 1
- 235000008696 isoflavones Nutrition 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 229940071440 soy protein isolate Drugs 0.000 description 7
- 108010073771 Soybean Proteins Proteins 0.000 description 4
- 229940001941 soy protein Drugs 0.000 description 4
- 210000004872 soft tissue Anatomy 0.000 description 3
- 239000012528 membrane Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000007711 solidification Methods 0.000 description 2
- 230000008023 solidification Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 108010083391 glycinin Proteins 0.000 description 1
- 239000000416 hydrocolloid Substances 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 229910001410 inorganic ion Inorganic materials 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
- A23V2300/00—Processes
- A23V2300/16—Extrusion
Abstract
콩분리단백분을 이용하여 균질조미두유를 만든 다음 콩비지를 첨가하여 응고 시킨 후 압착 성형함으로써, 조직이 부드럽고 가격이 저렴하고 단백질은 물론 식이섬유소, 콩인지질, 이소플라본등의 기능성 영양물질을 섭취할 수 있는 콩비지를 이용한 두부의 제조방법이 개시되어 있다. 본 발명에 따른 콩비지를 이용한 두부의 제조방법은 콩분리단백분, 당류, 정제유 및 소금을 이용하여 균질조미두유를 제조하고, 균질조미두유에는 생콩비지 및 응고제인 황산칼슘을 첨가하여 응고시킨 상태 하에서 플랑크톤 망을 이용하여 여과한 후 일정한 형태를 가지도록 압착 성형하여 두부를 제조한다. 또한, 균질조미두유에 분해에 의해서 효소처리된 콩비지 및 응고제인 글루코노델타락톤을 첨가하여 응고시킨 상태 하에서 플랑크톤 망을 이용하여 여과한 후 일정한 형태를 가지도록 압착 성형하여 두부를 제조한다.By making homogeneous seasoned soybean milk using soybean isolate protein, coagulating by adding soy bean curd and pressing molding, the tissue is soft and inexpensive, and it is possible to consume protein, dietary fiber, soybean phospholipid, and isoflavone. A method for preparing tofu using soy bean curd is disclosed. In the manufacturing method of tofu using soybean curd according to the present invention, homogeneous seasoned soybean milk is prepared using soybean isolate protein, sugar, refined milk and salt, and the homogeneous seasoned soybean milk is added by coagulation by adding raw soybean bean and coagulant calcium sulfate. The tofu is prepared by filtration using a plankton net and then compression molding to have a certain shape. In addition, tofu is produced by homogeneous seasoning soybean milk, which is enzymatically treated soybean curd by adding decomposition and coagulation agent glucono deltalactone under a solidified state, filtered through a plankton net, and compression molded to have a certain form.
Description
본 발명은 콩비지를 이용한 두부의 제조방법에 관한 것으로서, 더욱 상세하게는 콩분리단백분(Soy Protein Isolates, SPI)을 이용하여 균질조미두유를 만든 다음 콩비지를 첨가하여 응고 시킨 후 압착 성형함으로써, 조직이 부드럽고 가격이 저렴하고 단백질은 물론 식이섬유소, 콩인지질 등의 기능성 영양물질을 섭취할 수 있는 콩비지를 이용한 두부의 제조방법에 관한 것이다.The present invention relates to a method for manufacturing tofu using soybean curd, and more specifically, by making homogeneous seasoned soybean milk using soy protein isolate (SPI), and then adding soybean curd to coagulate and press molding. This soft and inexpensive, and relates to a method of manufacturing tofu using soy bean curd, which can consume not only protein but also functional nutritional substances such as dietary fiber and soybean phospholipid.
일반적으로, 콩을 불려서 두부를 제조하고 있으나 생콩비지를 이용하여 두부제조를 제조하는 시도는 전무하다.In general, soybeans are called to make tofu, but no attempt is made to prepare tofu using raw soybeans.
본 발명은 콩분리단백분(Soy Protein Isolates, SPI)을 이용하여 균질조미두유를 만든 다음 콩비지를 첨가하여 응고 시킨 후 압착 성형함으로써, 조직이 부드럽고 가격이 저렴하고 단백질, 식이섬유소, 콩인지질 등의 기능성 영양물질을 섭취할 수 있는 콩비지를 이용한 두부의 제조방법을 제공하는데 있다.The present invention makes homogeneous seasoned soybean milk using Soy Protein Isolates (SPI), and then solidified by adding soy bean curd, and compression molding, so that the tissue is soft, low-cost, protein, dietary fiber, soybean phospholipids, etc. It is to provide a method of manufacturing tofu using soybeans that can intake functional nutritional substances.
도 1은 본 발명의 제 1 실시예에 따른 콩비지를 이용한 두부의 제조방법을 나타낸 공정도이고,1 is a process chart showing a manufacturing method of tofu using soybean curd according to the first embodiment of the present invention,
도 2는 본 발명의 제 2 실시예에 따른 콩비지를 이용한 두부의 제조방법을 나타낸 공정도이며, 그리고2 is a process chart showing a manufacturing method of tofu using soybean curd according to the second embodiment of the present invention, and
도 3은 도 1 및 도 2의 콩분리단백분에 콩비지를 첨가한 물성의 결과도이다.Figure 3 is a result of the physical properties of soybean bean added to the soybean separated protein powder of Figs.
상기와 같은 본 발명의 목적을 달성하기 위해서 본 발명은,In order to achieve the object of the present invention as described above, the present invention,
콩분리단백분 4%의 용액에 3%의 포도당과 2%의 정제유를 첨가하여 회전속도 5000rpm 이상으로 5분간 균질화 하고 100℃에서 5분간 가열하여 균질조미두유를 제조하며, 균질조미두유 대해 20~40%의 생콩비지를 혼합하여 다시 100℃에서 5분간 가열처리하고, 생콩비지 혼합된 균질조미두유에 대해 1%의 황산칼슘(CaSo4), 1%의 염화나트륨(NaCl), 0.1%의 크산탄검(Xanthangum) 및 0.5%의 식초를 첨가하여 응고시킨 상태 하에서 플랑크톤 망을 이용하여 여과한 후 일정한 형태를 가지도록 압착 성형하는 콩비지를 이용한 두부의 제조방법을 제공한다.Add 3% glucose and 2% refined oil to a solution of 4% soybean meal, homogenize for 5 minutes at a rotation speed of 5000rpm or more, and heat it at 100 ° C for 5 minutes to produce homogeneous seasoned soymilk. 40% raw soybeans were mixed and heat-treated again at 100 ° C. for 5 minutes, and 1% calcium sulfate (CaSo 4 ), 1% sodium chloride (NaCl) and 0.1% xanthan were mixed with homogeneous seasoned soybean milk mixed with raw soybeans. The present invention provides a method for preparing tofu using soy bean curd, which is formed by filtration using a plankton net under a solidified state by adding gum and 0.5% vinegar.
또한, 상기와 같은 본 발명의 목적을 달성하기 위해서 본 발명은,In addition, the present invention in order to achieve the object of the present invention as described above,
콩분리단백분 4%의 용액에 3%의 포도당과 2%의 정제유를 첨가하여 회전속도 5000rpm 이상으로 5분간 균질화 하고 100℃의 고온에서 5분간 가열하여 균질조미두유를 제조하며, 균질조미두유에 대해 효소처리된 20~40%의 콩비지를 혼합하여 다시 100℃에서 5분간 가열처리 후, 콩비지 혼합된 균질조미두유에 대해서 0.7%의 글루코노델타락톤(glucono-deltalactone,GDL), 1%의 염화나트륨(NaCl) 및 0.1%의 크산탄검(Xanthangum)을 첨가하여 응고 시킨 다음 플랑크톤 망을 이용하여 여과한 후 일정한 형태를 가지도록 압착 성형하는 콩비지를 이용한 두부의 제조방법을 제공한다.3% glucose and 2% refined oil were added to a solution of 4% soybean meal, homogenized at a rotational speed of 5000 rpm or more for 5 minutes, and heated at 100 ° C. for 5 minutes to produce homogeneous seasoned soybean milk. 20-40% of soybean cured with enzyme was mixed and heated again at 100 ° C. for 5 minutes, followed by 0.7% of glucono-deltalactone (GDL) and 1% of sodium chloride for soybean-mixed homogeneous seasoned soybean milk. (NaCl) and 0.1% xanthanum (Xanthangum) is added to coagulate and then filtered using a plankton net and then provides a manufacturing method of tofu using soy bean curd to have a certain shape.
이상에서 설명한 바와 같이, 본 발명에 따르면, 콩분리단백분(Soy Protein Isolates, SPI)을 이용하여 균질조미두유를 만든 다음 콩비지를 첨가하여 응고 시킨 후 압착 성형함으로써, 조직이 부드럽고 가격이 저렴하고 단백질을 섭취할 수 있다.As described above, according to the present invention, by making homogeneous seasoned soybean milk using Soy Protein Isolates (SPI), and then solidified by adding soy bean curd, compression molding, the tissue is soft, cheap and protein Can be taken.
이하, 본 발명의 실시예들에 대하여 간략하게 설명한다.Hereinafter, embodiments of the present invention will be briefly described.
<제 1 실시예><First Embodiment>
콩비지를 이용한 경 두부의 제조방법Method of manufacturing light tofu using soy bean curd
도 1을 참조하면, 먼저 콩분리단백분(Soy Protein Isolates, SPI) 4%의 용액에 3%의 포도당(Glucose)과 2%의 정제유(Salad oil)를 첨가하여 회전속도 5000rpm 이상으로 5분간 균질화 하고 100℃의 고온에서 5분간 가열하여 균질조미두유를 제조한다.Referring to FIG. 1, first, homogenizing 5 minutes at a rotational speed of 5000 rpm or more by adding 3% glucose and 2% refined oil (Salad oil) to a 4% solution of Soy Protein Isolates (SPI). And heated for 5 minutes at a high temperature of 100 ℃ to produce a homogeneous seasoned soybean milk.
균질조미두유가 제조되면 균질조미두유에 대해서 20~40%의 생콩비지를 혼합하여 다시 100℃에서 5분간 가열처리한 상태 하에서, 생콩비지 혼합된 균질조미두유에 대해 1%의 황산칼슘(CaSo4), 1%의 염화나트륨(NaCl), 0.1%의 크산탄검(Xanthangum) 및 0.5%의 식초를 첨가하여 응고시킨다. 두부는 수분이 많으므로 젤(gel)의 안정성을 도와주기 위해 식품첨가제중에서 친수성콜로이드(hydrocolloid)의 물성을 부여할 수 있는 크산탄검(Xanthangum)을 첨가하였다. 또한 콩냄새를 완화시켜주고 두부응고에 도움을 주기 위해 산성조미료인 식초를 0.5% 첨가하였다. 이와 같이 응고가 끝나면 플랑크톤 망을 이용하여 여과한 후 일정한 형태를 가지도록 압착 성형한다.When homogeneous seasoned soybean milk is prepared, 20% to 40% of raw soybeans are mixed with homogenized soybean milk and heat-treated again at 100 ° C. for 5 minutes, and 1% of calcium sulfate (CaSo 4) is mixed with homogeneous seasoned soybean milk. ), 1% sodium chloride (NaCl), 0.1% xanthanum and 0.5% vinegar to solidify. Tofu is rich in water, and xanthanum (Xanthangum) has been added to provide the properties of hydrocolloids in food additives to help stabilize the gel. Also, 0.5% of vinegar, an acidic seasoning, was added to alleviate the smell of soybeans and to help tofu coagulation. As such, after the solidification is completed, the membrane is filtered using a plankton net and press-molded to have a certain shape.
<제 2 실시예>Second Embodiment
콩비지를 이용한 연 두부의 제조방법Manufacturing method of soft tofu using soy bean curd
제 1 실시예의 경 두부에 비해 조직이 부드러운 연 두부를 제조하기 위해서는 먼저, 콩분리단백분(Soy Protein Isolates, SPI) 4%의 용액에 3%의 포도당(Glucose)과 2%의 정제유(Salad oil)를 첨가하여 회전속도 5000rpm 이상으로 5분간 균질화 하고 100℃의 고온에서 5분간 가열하여 균질조미두유를 제조한다.In order to prepare soft tofu with soft tissue compared to the head and neck of Example 1, 3% glucose and 2% refined oil (Saluc oil) in 4% solution of Soy Protein Isolates (SPI) ) Is homogenized for 5 minutes at a rotation speed of 5000rpm or more and heated for 5 minutes at a high temperature of 100 ℃ to produce a homogeneous seasoned soymilk.
균질조미두유가 제조되면 균질조미두유에 대하여 미리 분해효소에 의해서 효소처리된 20~40%의 콩비지를 혼합하여 다시 100℃에서 5분간 가열처리한 상태 하에서, 콩비지 혼합된 균질조미두유에 대해 0.7%의 글루코노델타락톤(glucono-deltalactone,GDL), 1%의 염화나트륨(NaCl) 및 0.1%의 크산탄검(Xanthangum)을 첨가하여 응고 시킨다. 이와 같이 응고가 끝나면 플랑크톤 망을 이용하여 여과한 후 일정한 형태를 가지도록 압착 성형한다. 이때, 글루코노델타락톤(glucono-deltalactone,GDL)은 두부에 포함되어 있는전하를 갖는 콩단백질 글리시닌(glycinin)과전하를 가지는 무기이온과 반응하여 응고, 젤(gel)화 되므로써 보수력을 가진 부드러운 조직을 나타낸다.When homogeneous seasoned soybean milk is prepared, it is mixed with 20-40% of soybeans previously enzyme-treated by the degrading enzyme for homogeneous seasoned soybean milk, and heat-treated again at 100 ° C. for 5 minutes. Glucono delta lactone (GDL), 1% sodium chloride (NaCl) and 0.1% xanthan gum (Xanthangum) is added to coagulate. As such, after the solidification is completed, the membrane is filtered using a plankton net and press-molded to have a certain shape. At this time, glucono-deltalactone (GDL) is contained in the tofu Charged soy protein glycinin and It reacts with the charged inorganic ions to solidify and gel to form a soft tissue with water retention capacity.
이때, 두부에서 유실되는 비결합수의 양, 즉 압착력이 일정하게 유지될 때, 콩비지의 양이 증가할 수 록 경도 및 깨짐성이 감소되나 두부의 성형에는 무리가 없다.At this time, when the amount of unbound water lost in the head, that is, the pressing force is kept constant, the hardness and cracking property decreases as the amount of soybean bean increases, but there is no problem in molding the head.
분해효소는 펙틴가수분해효소(pectinase), 셀롤라제(cellulase) 및 헤미셀롤로오스가수분해효소(hemicellulase)로 이루어지며, 이러한 분해효소는 콩비지에 대하여 1%를 첨가하여 50℃의 온도에서 5.5~6.0 ph를 유지하면서 3시간동안 콩비지를 분해한다.Degrading enzymes consist of pectinase, cellulase and hemicellulose hydrolysing enzyme. These degrading enzymes add 5.5% of soybean curd at a temperature of 50 ° C. Decompose soybeans for 3 hours while maintaining ~ 6.0 ph.
전술한 바와 같이, 제 1 실시예 및 제 2 실시예를 따라서 제조된 본 발명에 따른 콩비지를 이용한 두부는 폐기처분되는 콩비지를 활용하여 가격이 저렴한 두부를 제조할 수 있다.As described above, tofu using soybean curd according to the present invention prepared in accordance with the first and second embodiments can be used to produce inexpensive tofu using soy bean curd.
또한, 콩비지의 불용성 영양물질 및 식이 섬유소등을 콩분리단백분(SPI)과 함께 공동침전 응고시킴으로써, 두부의 생산수율을 높일 수 있을 뿐 만 아니라 식이 섬유소 섭취량을 증가시킬 수 있는 잇점이 있다.In addition, co-precipitating and solidifying soybean insoluble nutrients and dietary fiber together with soybean isolate protein powder (SPI) can increase the yield of tofu as well as increase dietary fiber intake.
한편, 제 2 실시예에서 펙틴가수분해효소(pectinase), 셀롤라제(cellulase) 및 헤미셀롤로오스가수분해효소(hemicellulase)를 포함하는 분해효소를 사용하여 콩비지내의 세포벽 성분의 분해에 따른 세포내부의 단백질 용출을 유도하여 부드러운 조직의 연 두부를 제조할 수 있는 잇점이 있다.On the other hand, in the second embodiment by using a degrading enzyme containing pectinase (pectinase), cellulase (cellulase) and hemicellulose hydrolase (hemicellulase) inside the cell according to the decomposition of cell wall components in soybean waste By inducing protein elution, soft tofu of soft tissues can be produced.
상기에서는 본 발명의 바람직한 실시예를 참조하여 설명하였지만, 해당기술 분야의 숙련된 당업자는 특허청구범위에 기재된 본 발명의 사상 및 영역으로부터 벗어나지 않는 범위내에서 본 발명을 다양하게 수정 및 변경시킬 수 있음을 이해할 수 있을 것이다.Although described above with reference to a preferred embodiment of the present invention, those skilled in the art can be variously modified and changed within the scope of the invention without departing from the spirit and scope of the invention described in the claims You will understand.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2001-0020328A KR100411337B1 (en) | 2001-04-17 | 2001-04-17 | Preparation method of soy curd using soy pulp |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2001-0020328A KR100411337B1 (en) | 2001-04-17 | 2001-04-17 | Preparation method of soy curd using soy pulp |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20020080642A KR20020080642A (en) | 2002-10-26 |
| KR100411337B1 true KR100411337B1 (en) | 2004-02-05 |
Family
ID=27701280
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR10-2001-0020328A KR100411337B1 (en) | 2001-04-17 | 2001-04-17 | Preparation method of soy curd using soy pulp |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100411337B1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101068400B1 (en) * | 2010-02-26 | 2011-09-29 | (주)삼육식품 경기총판 | Bean cheese added with bean curd and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR890006162A (en) * | 1987-10-12 | 1989-06-12 | 김근택 | Bean, casein bulgogi tofu |
| KR890014010A (en) * | 1988-03-31 | 1989-10-21 | 김금엽 | How to use busy |
| KR910019529A (en) * | 1990-05-08 | 1991-12-19 | 서지수 | Fiber tofu and its manufacturing method |
| WO1999041999A1 (en) * | 1998-02-20 | 1999-08-26 | Sawa Industrial Co., Ltd. | Processes for producing functional okara milks and functional tofus |
-
2001
- 2001-04-17 KR KR10-2001-0020328A patent/KR100411337B1/en not_active IP Right Cessation
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR890006162A (en) * | 1987-10-12 | 1989-06-12 | 김근택 | Bean, casein bulgogi tofu |
| KR890014010A (en) * | 1988-03-31 | 1989-10-21 | 김금엽 | How to use busy |
| KR910019529A (en) * | 1990-05-08 | 1991-12-19 | 서지수 | Fiber tofu and its manufacturing method |
| KR910019528A (en) * | 1990-05-08 | 1991-12-19 | 서지수 | Manufacturing method of high fiber tofu made from soybean or tofu bean curd |
| WO1999041999A1 (en) * | 1998-02-20 | 1999-08-26 | Sawa Industrial Co., Ltd. | Processes for producing functional okara milks and functional tofus |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20020080642A (en) | 2002-10-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101028057B (en) | Production of seafood-flavour seasoning | |
| KR100798522B1 (en) | Natural bean-curd solidifier containing opuntia ficus and method for producing the same | |
| KR100411337B1 (en) | Preparation method of soy curd using soy pulp | |
| KR20200004965A (en) | Method of preparing natural coagulant for bean curd using medicinal herbs, and bean curd prepared by using natural coagulant for bean curd | |
| KR20010016125A (en) | Preparation Method of Whole Bean Curd by Mixing Coagulants including Inorganic Salts, Organic Acid, and Organic Salts and Thereof Whole Bean Curd | |
| CN111264630A (en) | Composite coagulant for wintercherry and application | |
| KR100232072B1 (en) | Soybean curd using omiza extract and process of preparation thereof | |
| JP2004344132A (en) | Bean curd added with soymilk fermented product | |
| KR100443022B1 (en) | Bean curd using oriental medical materials extract as coagulator and process for preparation thereof | |
| JP2006223190A (en) | Method for producing gel-like food using soybean as raw material | |
| CN106551373A (en) | A kind of prolonging life and preserving health sugar | |
| CN112006152A (en) | Method for preparing vegetarian meat by using soybean protein isolate | |
| KR20050012889A (en) | Bean curd manufacturing method | |
| KR100362140B1 (en) | Process for preparing functional bean-curd using bean germ and functional bean-curd prepared by said process | |
| KR102515948B1 (en) | Bean Curd with Seafood, and Method for Manufacturing the Same | |
| KR102370722B1 (en) | Method for manufacturing tofu(bean curd) by using fish sauce as coalgulant | |
| JPH028696B2 (en) | ||
| JP3654245B2 (en) | Tofu-like food material manufacturing method | |
| KR100205236B1 (en) | Preparation of bean curd using chitosan | |
| JPS60120954A (en) | Production of composite material of konjak (devil's-tongue) and bean curd | |
| CN1843185A (en) | Instant jellied bean curd | |
| JPH0453460A (en) | Functional food | |
| JP2009261391A (en) | Method of producing spongy soy protein flake containing coagulated soy protein and soy oil, from full fat, enzyme active soy flake, and flake containing the spongy soy protein and soy oil obtained by the method | |
| KR20100136750A (en) | Whole bean curd having an improved preservation of nutrient components and method for manufacturing the same | |
| KR101313266B1 (en) | High-calcium soybean curd containing pearl material and Making method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| N231 | Notification of change of applicant | ||
| GRNT | Written decision to grant | ||
| LAPS | Lapse due to unpaid annual fee |