KR100456925B1 - 두유 및 두부의 제조 방법 - Google Patents
두유 및 두부의 제조 방법 Download PDFInfo
- Publication number
- KR100456925B1 KR100456925B1 KR10-2002-0012856A KR20020012856A KR100456925B1 KR 100456925 B1 KR100456925 B1 KR 100456925B1 KR 20020012856 A KR20020012856 A KR 20020012856A KR 100456925 B1 KR100456925 B1 KR 100456925B1
- Authority
- KR
- South Korea
- Prior art keywords
- soymilk
- tofu
- pressure
- mpa
- temperature
- Prior art date
Links
- 235000013322 soy milk Nutrition 0.000 title claims abstract description 104
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 46
- 238000004519 manufacturing process Methods 0.000 title claims description 21
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 34
- 244000068988 Glycine max Species 0.000 claims abstract description 34
- 239000002245 particle Substances 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 20
- 238000010438 heat treatment Methods 0.000 claims abstract description 14
- 239000008234 soft water Substances 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 239000002002 slurry Substances 0.000 claims description 10
- 238000007654 immersion Methods 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 235000019645 odor Nutrition 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 244000025254 Cannabis sativa Species 0.000 description 12
- 230000006837 decompression Effects 0.000 description 8
- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 0.000 description 8
- ZSIAUFGUXNUGDI-UHFFFAOYSA-N hexan-1-ol Chemical compound CCCCCCO ZSIAUFGUXNUGDI-UHFFFAOYSA-N 0.000 description 6
- 239000012153 distilled water Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 238000007664 blowing Methods 0.000 description 2
- 239000000701 coagulant Substances 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 238000000265 homogenisation Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
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
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
-
- 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
- A23V2250/15—Inorganic Compounds
- A23V2250/154—Water
-
- 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
- A23V2300/26—Homogenisation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Beans For Foods Or Fodder (AREA)
- Dairy Products (AREA)
Abstract
Description
색, 외관 | A:B = 5:4 | 의미있는 차이 없음 |
맛, 풍미 | A:B = 8:1 | 의미있는 차이가 큼 |
부드러움 | A:B = 7:2 | 의미있는 차이가 큼 |
종합 평가 | A:B = 8:1 | 의미있는 차이가 큼 |
A: 본 발명에 따른 두부 B: 시판 두부* 주석·A가 양호한 조직체를 가짐.·A가 풍부한 느낌의 맛을 가짐. |
Claims (10)
- 대두 슬러리로부터 대두 펄프를 분리하여 수득된 두유에, 먼저 두유를 120 내지 150 ℃의 고온으로 가열한 다음 -0.050 내지 -0.08 MPa로 압력을 감소시키는 고온 감압 처리를 수행한 후 고압 처리를 수행하여 1 ㎛ 이하의 두유 입자들의 비율을 증가시키되,상기 고압처리는, 내부관에서 두유를 유동시키고 상기 내부관과 외부관 사이의 공간에서 가열 매체를 유동시키는, 내부관 및 외부관을 갖는 이중관형 가열 장치를 사용하여 두유를 5 내지 15 MPa의 압력 및 70 내지 100 ℃의 온도에서 고압 처리하거나, 고압 균질기를 사용하여 두유를 20 내지 150 MPa의 압력 및 70 내지 80 ℃의 온도에서 고압 처리함을 특징으로 하는, 두유 및 두부의 제조 방법.
- 제 1 항에 있어서,대두 슬러리를 제조하기 위해 원료 대두를 침지시키는 침지수로서 및 원료 대두의 분쇄시에 첨가되는 첨가수로서 연수를 사용함을 특징으로 하는, 두유 및 두부의 제조 방법.
- 삭제
- 삭제
- 제 1 항 또는 제 2 항에 있어서,내부관에서 두유를 유동시키고 상기 내부관과 외부관 사이의 공간에서 가열 매체를 유동시키는, 내부관 및 외부관을 갖는 이중관형 가열 장치를 사용하여 두유를 5 내지 15 MPa의 압력 및 70 내지 100 ℃의 온도에서 고압 처리함을 특징으로 하는, 두유 및 두부의 제조 방법.
- 삭제
- 삭제
- 제 1 항 또는 제 2 항에 있어서,고압 균질기를 사용하여 두유를 20 내지 150 MPa의 압력 및 70 내지 80 ℃의 온도에서 고압 처리함을 특징으로 하는, 두유 및 두부의 제조 방법.
- 삭제
- 삭제
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JPJP-P-2001-00068104 | 2001-03-12 | ||
JP2001068104A JP3781177B2 (ja) | 2001-03-12 | 2001-03-12 | 豆乳及び豆腐の製造方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20020072788A KR20020072788A (ko) | 2002-09-18 |
KR100456925B1 true KR100456925B1 (ko) | 2004-11-10 |
Family
ID=18926338
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR10-2002-0012856A KR100456925B1 (ko) | 2001-03-12 | 2002-03-11 | 두유 및 두부의 제조 방법 |
Country Status (5)
Country | Link |
---|---|
US (1) | US6838111B2 (ko) |
EP (1) | EP1240830B1 (ko) |
JP (1) | JP3781177B2 (ko) |
KR (1) | KR100456925B1 (ko) |
DE (1) | DE60211058T2 (ko) |
Families Citing this family (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2005074711A1 (ja) * | 2004-02-03 | 2005-08-18 | Soif Co., Ltd | 大豆加工品の連続製造方法及び装置 |
US20070031583A1 (en) * | 2005-08-08 | 2007-02-08 | Parker Francis J | Organic-oil-based food product |
JP4696816B2 (ja) * | 2005-09-26 | 2011-06-08 | 不二製油株式会社 | 大豆食品の製造法 |
ATE458405T1 (de) * | 2007-01-08 | 2010-03-15 | Brasfanta Ind E Com Ltda | Bohnenverarbeitungsverfahren und anwendungen dafür |
CN102187980A (zh) * | 2010-03-12 | 2011-09-21 | 大塚制药株式会社 | 降低了脲酶含量的加工大豆及其制造方法 |
CN103250811B (zh) * | 2013-05-03 | 2014-09-17 | 张红伟 | 一种用三连磨及冲浆机工艺加工鸡蛋豆腐的方法 |
CN103960371B (zh) * | 2014-04-24 | 2016-08-24 | 南昌大学 | 一种低致敏豆腐的加工方法 |
KR102004753B1 (ko) * | 2017-12-27 | 2019-07-29 | 주식회사 태진지엔에스 | 압력 조절 방식을 이용한 두유 및 두부의 제조 방법 |
CN108378135A (zh) * | 2018-03-06 | 2018-08-10 | 北京香豆豆食品有限公司 | 一种方便豆皮的制备方法 |
CA3100511A1 (en) * | 2018-05-17 | 2019-11-21 | Ian SCHENKEL | Healthy food products and methods |
KR20230093893A (ko) * | 2021-12-20 | 2023-06-27 | 씨제이제일제당 (주) | 두부 제조용 응고제 및 이를 사용하여 제조된 두부 |
Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH09234010A (ja) * | 1996-02-28 | 1997-09-09 | Supika Corp:Kk | 手作り容易な大豆まるごと豆腐の製造法とその材料セット |
JPH1042816A (ja) * | 1996-05-31 | 1998-02-17 | Marusho:Kk | 豆乳およびその製造方法 |
JPH10271972A (ja) * | 1997-03-28 | 1998-10-13 | Miyoujiyou Shokuhin Kk | 凍結乾燥豆腐及びその製造方法 |
JPH1189532A (ja) * | 1997-09-19 | 1999-04-06 | Fuji Oil Co Ltd | 大豆食品素材の製造法 |
JPH11215960A (ja) * | 1998-01-30 | 1999-08-10 | Toofuaa:Kk | 高濃度豆乳を用いた豆腐の製造方法 |
KR20000000358A (ko) * | 1999-10-14 | 2000-01-15 | 최병연 | 장기보존이 가능한 두부 제조방법 |
KR20000035393A (ko) * | 1998-11-11 | 2000-06-26 | 이창열 | 전두부의 제조 방법 |
KR20010016545A (ko) * | 2000-12-08 | 2001-03-05 | 이익형 | 전지활성생두미세분말을 이용한 분말 전두부 및 분말 두유제조법 |
Family Cites Families (10)
Publication number | Priority date | Publication date | Assignee | Title |
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US3765090A (en) * | 1968-10-17 | 1973-10-16 | Kraftco Corp | Method and apparatus for making cheese |
JPS4834224B1 (ko) | 1970-12-24 | 1973-10-19 | ||
JPS5510718B2 (ko) * | 1971-09-06 | 1980-03-18 | ||
US3901978A (en) * | 1972-08-21 | 1975-08-26 | Univ Illinois | Soybean beverage and process |
US4041187A (en) | 1973-07-06 | 1977-08-09 | The University Of Illinois Foundation | Soybean beverage and process |
JPS6363358A (ja) | 1986-09-05 | 1988-03-19 | Buichi Kusaka | 超微粒子化豆乳の製造方法 |
JPH05244866A (ja) | 1991-09-02 | 1993-09-24 | Hayashikane Sangyo Kk | 豆乳の処理法及び豆乳を含有する食品及び飲料 |
BR9505935A (pt) * | 1994-03-28 | 1996-03-19 | Nestle Sa | Processo de preparação de produto de soja finamente dividida |
CN1113121A (zh) | 1995-04-14 | 1995-12-13 | 佳木斯市牛奶公司 | 一种低糖速溶强化补钙中老年饮用豆粉 |
US5863590A (en) * | 1996-06-25 | 1999-01-26 | Tetra Laval Holdings & Finance S.A. | Method for producing an aseptic packaged tofu product |
-
2001
- 2001-03-12 JP JP2001068104A patent/JP3781177B2/ja not_active Expired - Fee Related
-
2002
- 2002-01-30 US US10/058,738 patent/US6838111B2/en not_active Expired - Lifetime
- 2002-02-06 DE DE60211058T patent/DE60211058T2/de not_active Expired - Fee Related
- 2002-02-06 EP EP02002714A patent/EP1240830B1/en not_active Expired - Lifetime
- 2002-03-11 KR KR10-2002-0012856A patent/KR100456925B1/ko active IP Right Grant
Patent Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH09234010A (ja) * | 1996-02-28 | 1997-09-09 | Supika Corp:Kk | 手作り容易な大豆まるごと豆腐の製造法とその材料セット |
JPH1042816A (ja) * | 1996-05-31 | 1998-02-17 | Marusho:Kk | 豆乳およびその製造方法 |
JPH10271972A (ja) * | 1997-03-28 | 1998-10-13 | Miyoujiyou Shokuhin Kk | 凍結乾燥豆腐及びその製造方法 |
JPH1189532A (ja) * | 1997-09-19 | 1999-04-06 | Fuji Oil Co Ltd | 大豆食品素材の製造法 |
JPH11215960A (ja) * | 1998-01-30 | 1999-08-10 | Toofuaa:Kk | 高濃度豆乳を用いた豆腐の製造方法 |
KR20000035393A (ko) * | 1998-11-11 | 2000-06-26 | 이창열 | 전두부의 제조 방법 |
KR20000000358A (ko) * | 1999-10-14 | 2000-01-15 | 최병연 | 장기보존이 가능한 두부 제조방법 |
KR20010016545A (ko) * | 2000-12-08 | 2001-03-05 | 이익형 | 전지활성생두미세분말을 이용한 분말 전두부 및 분말 두유제조법 |
Also Published As
Publication number | Publication date |
---|---|
JP3781177B2 (ja) | 2006-05-31 |
JP2002262806A (ja) | 2002-09-17 |
EP1240830B1 (en) | 2006-05-03 |
US20020176925A1 (en) | 2002-11-28 |
DE60211058D1 (de) | 2006-06-08 |
DE60211058T2 (de) | 2006-12-07 |
KR20020072788A (ko) | 2002-09-18 |
EP1240830A3 (en) | 2003-09-17 |
US6838111B2 (en) | 2005-01-04 |
EP1240830A2 (en) | 2002-09-18 |
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