KR100881433B1 - Bean curd cracker manufacturing methods - Google Patents
Bean curd cracker manufacturing methods Download PDFInfo
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- KR100881433B1 KR100881433B1 KR1020070046603A KR20070046603A KR100881433B1 KR 100881433 B1 KR100881433 B1 KR 100881433B1 KR 1020070046603 A KR1020070046603 A KR 1020070046603A KR 20070046603 A KR20070046603 A KR 20070046603A KR 100881433 B1 KR100881433 B1 KR 100881433B1
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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
- A23L11/05—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
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/54—Proteins
- A23V2250/548—Vegetable protein
- A23V2250/5486—Wheat protein, gluten
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Agronomy & Crop Science (AREA)
- Confectionery (AREA)
Abstract
본 발명은 두부 스낵 제조방법에 관한 것으로 두부 30∼35중량％, 글루텐 16∼18중량％, 달걀 2∼3중량％, 전지분유 19∼21중량％, 버터 2∼4중량％, 파우더 1∼1.5중량％, 청정수 13∼15중량％, 및 자일리톨, 녹차 또는 고추 잎 중 어느 하나를 선택하여 10∼15중량％ 배합하고, 10∼15분 동안 혼합하여 반죽하는 단계와, 상기 반죽물을 롤러에 넣어 가늘게 뽑아내거나 일정한 두께로 압착시키는 단계와, 상기 반죽물을 성형틀에 넣어 일정한 규격의 크기와 모양으로 성형하는 단계와, 상기 성형물을 150∼170℃의 온도로 예열된 오븐에 넣고 20∼30분 동안 가열하여 구워내는 단계를 거쳐 두부 스낵을 완성함으로써 두부의 각종 영양소를 소비자에게 그대로 보존하여 전달할 수 있는 두부 스낵 제조방법에 관한 것이다.The present invention relates to a tofu snack manufacturing method, tofu 30 to 35% by weight, gluten 16 to 18% by weight, eggs 2 to 3% by weight, whole milk powder 19 to 21% by weight, butter 2 to 4% by weight, powder 1 to 1.5 10% by weight to 15% by weight, 13-15% by weight of clean water, and xylitol, green tea or red pepper leaves, mix and mix for 10-15 minutes, and kneading the dough into a roller Extracting thinly or squeezed to a certain thickness, putting the dough into a mold and shaping the mold into a predetermined size and shape, and placing the molded product in a preheated oven at a temperature of 150 to 170 ° C. for 20 to 30 minutes. Tofu snacks through a heating step to complete the toast through a variety of nutrients tofu as it relates to a tofu snack manufacturing method that can be delivered to the consumer to preserve.
두부, 스낵, 자일리톨, 녹차, 고추잎 Tofu, Snack, Xylitol, Green Tea, Red Pepper Leaf
Description
본 발명은 콩을 주원료로 하는 두부를 이용한 스낵의 제조방법에 관한 것으로 일정비율의 두부와 각종 첨가물을 배합, 혼합하여 이를 반죽하는 단계와 상기 반죽물을 일정한 두께로 압착시키는 단계와 다양한 형태와 크기를 갖도록 성형하는 단계와 상기 성형물을 오븐에서 가열하여 구워내어 두부의 담백하고 고소한 맛을 소비자에게 제공하기 위한 두부 스낵 제조방법에 관한 것이다. The present invention relates to a method of manufacturing a snack using bean curd as the main raw material, and mixing and mixing a predetermined ratio of tofu and various additives to knead it and compressing the dough to a certain thickness and various shapes and sizes. The present invention relates to a tofu snack manufacturing method for providing a consumer with a light and savory taste of tofu by baking and baking the molded product in an oven.
두부는 우리 일상생활에 있어 없어서는 안 되는 매우 소중한 음식물로서, 콩 제품 가운데 가장 대중적인 가공품으로 양질의 식물성 단백질이 풍부한 식품이 두부이다. Tofu is an invaluable food in our daily lives. Tofu is the most popular processed product of soy products.
상기와 같은 콩을 갈아 두부를 제조하는 종래의 방법은 다음과 같다.The conventional method of preparing tofu by grinding beans as described above is as follows.
두부를 만드는데 필요한 양의 콩을 선별하여 깨끗이 씻은 다음 이 콩을 물에 담그고 12시간 정도 불려 콩을 갈기에 좋은 상태로 만든 다음 콩에서 물기를 빼고 이 물기가 빠진 콩을 분쇄기에 넣어 갈아서 콩물을 만들고, 이 콩물을 물이 잘 빠지는 자루나 망 등과 같은 여과기에서 걸러 콩물과 찌꺼기를 분리하게 된다.After sorting and washing the beans needed to make tofu, soak them in water and soak them for 12 hours to make the beans good to grind. Then drain the beans and grind the drained beans into a grinder to make soy water. In addition, the soybeans are filtered through a filter such as a well drained bag or net to separate the soybeans and the residues.
이와 같이 만들어진 콩물은 용기에 넣고 계속 휘저으면서 약 100℃ 사이에서 가열하여 익히면 두유의 농도가 진한 콩물이 된다.The soybeans made in this way are put in a container and heated and cooked at about 100 ° C. while stirring, resulting in a rich soybean milk concentration.
상기와 같이 가열하여 익은 콩물에서 비지와 이물질을 걸러낸 후 깨끗한 콩물을 고온으로 가열하고 이 고온의 콩물에 간수와 같은 응고제를 혼합하여 20∼30 분이 지나면 콩물이 엉키기 시작한다. 상기 엉킨 콩물에 의해 순두부가 만들어지며 이 상기 순두부를 천이나 면에 싸서 건조시키면 두부가 되는 것이다. By heating as described above, filtering soybeans and foreign substances from the ripe soybeans, and then heating the clean soybeans to a high temperature and mixing the coagulant such as the water of the high temperature soybeans starts to tangled after 20-30 minutes. The tofu is made by the tangled soybeans, and the tofu is wrapped in a cloth or cotton and dried.
이상과 같이 제조된 두부를 이용한 각종 요리들이 최근 웰빙(Well-Being) 시대를 맞아 다량으로 출시되고 있다.Various dishes using tofu prepared as above have been recently released in large quantities in the well-being era.
두부요리의 다양한 종류를 살펴보면 우선, 우리나라 전통의 찌개나 국 등에 필수적으로 첨가되고 있으며, 다이어트 식품 또는 건강보조 식품으로도 각광을 받고 있다. 또한 두부요리에는 두부 비스킷 또는 두부 과자류와 같은 두부 스낵을 빠뜨릴 수 없다. Looking at various kinds of tofu dishes, first of all, it is essential to Korean traditional stew, soup, etc., and is also gaining attention as a diet food or health supplement food. Tofu dishes are also indispensable for tofu snacks such as tofu biscuits or tofu sweets.
상기와 같은 두부요리 제품 중 두부 스낵은 일정량의 두부와 밀가루, 파우더 등을 혼합하여 반죽하여 소비자들에게 스낵으로서 바삭함을 더해 주기 위해 기름에 튀기게 된다.Tofu snacks of the tofu dishes as described above are kneaded by mixing a certain amount of tofu, flour, powder, etc. are fried in oil to add crispness to consumers as a snack.
그러나 상기와 같이 두부 스낵 제품을 튀겨서 제조할 경우, 이때 사용되는 기름은 대부분 식물성 불포화 지방인 트랜스 지방이다. However, when fried tofu snack products are prepared as described above, the oil used at this time is trans fat, which is mostly vegetable unsaturated fat.
일반적으로 동물성 기름은 포화지방, 식물성 기름은 불포화지방이라 한다. 그러나 식물성 불포화지방인 트랜스 지방은 다르다. Generally, animal oil is called saturated fat and vegetable oil is called unsaturated fat. But trans fats, vegetable unsaturated fats, are different.
최근 이슈화되고 있는 상기 트랜스 지방은 체중을 늘게 하고 나쁜 콜레스테 롤인 저밀도지단백(LDL)을 증가시켜 심장병, 동맥경화를 유발, 촉진시킨다. 상기 트랜스 지방 섭취를 2% 늘리면 심장병 발생위험이 25%나 상승한다는 연구결과도 속속 발표되고 있으며, 상기 트랜스 지방이 간암, 유방암, 위암, 대장암 및 당뇨병의 발생과 관련이 있다는 연구결과 또한 발표되고 있다. The trans fat, which has been recently issued, increases weight and increases low density lipoprotein (LDL), a bad cholesterol, causing and promoting heart disease and arteriosclerosis. Increasing the intake of trans fats by 2% increases the risk of developing heart disease by 25%, and research also shows that trans fats are associated with the development of liver cancer, breast cancer, stomach cancer, colon cancer and diabetes. have.
또한 상기와 같은 두부 스낵 제품의 경우 단순하게 두부의 한가지 맛만을 내고 있어 다양한 맛을 요구하는 소비자들로 하여금 금방 싫증을 유발하는 문제점을 가지고 있다. In addition, in the case of the tofu snack product as described above, only one flavor of tofu is produced, and consumers having various tastes may quickly get tired of it.
상기와 같은 문제점을 해결하기 위한 본 발명은 두부 스낵 제조방법에 관한 것으로 콩을 주원료로 하여 만든 두부와 일정량의 각종 첨가물 혼합하여 반죽하고 이를 기름에 튀기지 않고 오븐이나 열을 이용하여 구워냄으로써 소비자에게 두부의 각종 영양소를 그대로 보존하여 전달하고, 단순한 맛의 틀을 벗어나 자일리톨, 녹차 또는 고추 잎 맛 등을 함유하여 다양한 소비자의 욕구를 충족시켜 주고자 하는 것이다.The present invention for solving the above problems relates to a tofu snack manufacturing method, tofu made by mixing beans and bean paste as a main ingredient and various amounts of various additives and tofu to the consumer by baking using an oven or heat without frying in oil. It preserves and delivers various nutrients as it is, and to satisfy the needs of various consumers by containing xylitol, green tea, or pepper leaf flavor beyond the simple taste.
상술한 목적을 달성하기 본 발명은, 두부 30∼35중량％, 글루텐 16∼18중량％, 달걀 2∼3중량％, 전지분유 19∼21중량％, 버터 2∼4중량％, 파우더 1∼1.5중량％, 청정수 13∼15중량％, 및 자일리톨 10∼15중량％ 배합하고, 10∼15분 동안 혼합하여 반죽하는 단계; 상기 반죽물을 롤러에 넣어 가늘게 뽑아내거나 일정한 두께로 압착시키는 단계; 상기 반죽물을 성형틀에 넣어 일정한 규격의 크기와 모양으로 성형하는 단계; 상기 성형물을 150∼170℃의 온도로 예열된 오븐에 넣고 20∼30분 동안 가열하여 구워내는 단계를 포함하여 이루어지는 것을 특징으로 하는 두부 스낵 제조방법에 관한 것이다.In order to achieve the above object, the present invention provides 30 to 35% by weight, 16 to 18% by weight of gluten, 2 to 3% by weight of eggs, 19 to 21% by weight of whole milk powder, 2 to 4% by weight of butter, and 1 to 1.5 of powder. Blending 10% by weight, 13-15% by weight of clean water, and 10-15% by weight of xylitol, and mixing and kneading for 10-15 minutes; Squeezing the dough into a roller or squeezing it to a certain thickness; Molding the dough into a mold and molding the dough into a size and shape of a predetermined standard; It relates to a tofu snack manufacturing method comprising the step of putting the molding in a preheated oven at a temperature of 150 ~ 170 ℃ heated for 20 to 30 minutes to bake.
또한 상기 반죽단계는 12∼15℃ 실온에서 수분의 양이 8∼12%의 상태가 될 때까지 반죽하고, 반죽물이 상기 상태에 도달하면 5∼8℃ 온도에서 28∼30시간 동안 숙성시키고, 상기 반죽물을 압착시키는 단계는 반죽물의 두께가 3∼4mm가 되도록 압착시키는 것을 특징으로 하는 두부 스낵 제조방법에 관한 것이다.In addition, the kneading step is kneaded until the amount of water is in the state of 8 to 12% at 12 to 15 ℃ room temperature, when the dough reaches the state is aged for 28 to 30 hours at a temperature of 5 to 8 ℃, The pressing step of the dough relates to a tofu snack manufacturing method characterized in that the pressing so that the thickness of the dough is 3 to 4mm.
이하, 본 발명의 일 실시예에 따른 두부 스낵 제조방법을 설명한다.Hereinafter, a tofu snack manufacturing method according to an embodiment of the present invention.
우선, 본 발명의 주원료인 두부의 제조과정은, 국산내산 콩을 청정수 또는 해발 700m의 200m 지하의 암반수 등을 이용하여 깨끗이 세척한다. 세척된 콩을 일정량의 물과 함께 분쇄기(grinding)에 넣어 일정 크기로 잘게 부수어준다. 이때 투입되는 물의 양은 콩의 부피의 약 50∼60%로 해주는 것이 적절하다.First, in the manufacturing process of tofu which is the main raw material of the present invention, domestically produced soybeans are washed cleanly using clean water or rock water in a 200m underground of 700m above sea level. The washed beans are crushed to a certain size in a grinding machine with a certain amount of water. At this time, the amount of water added is about 50 ~ 60% of the volume of the bean is appropriate.
상기 콩을 분쇄하는 과정에서 약 700∼800 메쉬(mesh) 정도로 잘게 부수어 주게 되면 콩 찌꺼기나 비지가 나오지 않게 된다.When the beans are crushed to about 700 to 800 mesh (mesh) finely crushed soybeans and garbage will not come out.
상기 분쇄기에 의해 분쇄된 콩을 물이 잘 빠지는 자루나 망에 넣어서 콩물과 콩찌꺼기를 분리하게 된다. 분리된 콩물을 가마솥 또는 용기에 넣어 80∼120℃ 사이의 온도에서 약 40∼50분 동안 은근히 가열하면 콩물이 점점 끓어 오르기 시작하 고, 이때 간수를 조금씩 투입하게 된다. 간수가 투입되고 약 10∼20분간 잘 져어주면 가마솥 또는 용기 내의 콩물이 엉키기 시작한다. 이렇게 엉킨 콩물은 일정한 부피를 가지게 되는데 이것이 순두부가 된다. The beans pulverized by the crusher are put in a bag or net in which water falls well to separate the bean water and the bean residue. When the soybeans are separated into a cauldron or a container and heated slowly for about 40 to 50 minutes at a temperature between 80 and 120 ° C, the soybeans start to boil gradually, and the brine is added little by little. When the water is added and rinsed well for about 10 to 20 minutes, the bean water in the cauldron or container starts to entangle. The tangled soybeans will have a certain volume, which is then soft tofu.
생성된 순두부를 다시 탈수기에 넣고 10∼15분 동안 탈수시켜 물기를 완전히 제거하게 된다.The resulting soft tofu is put back into the dehydrator and dehydrated for 10 to 15 minutes to completely remove water.
상기와 같은 공정에 의해 제조된 두부를 이용한 본 발명에 따른 두부 스낵의 제조방법을 일실시예에 따라 설명한다.The tofu snack manufacturing method according to the present invention using the tofu prepared by the above process will be described according to one embodiment.
먼저, 상기 두부 30∼35중량％, 글루텐 16∼18중량％, 달걀 2∼3중량％, 전지분유 19∼21중량％, 버터 2∼4중량％, 파우더 1∼1.5중량％, 청정수 13∼15중량％, 및 자일리톨 10∼15중량％만큼 배합한다. First, the tofu 30 to 35% by weight, gluten 16 to 18% by weight, eggs 2 to 3% by weight, whole milk powder 19 to 21% by weight, butter 2 to 4% by weight, powder 1 to 1.5% by weight, clean water 13 to 15 It mix | blends by weight% and 10-15 weight% of xylitol.
상기 글루텐은 보리, 밀 등의 곡류에 존재하는 불용성 단백질로 몇 가지의 단백질이 혼합되어 존재하고 있고, 이 밖에 당 및 지질도 함유하고 있다. The gluten is an insoluble protein present in grains such as barley and wheat, and some proteins are mixed and contain sugars and lipids.
밀가루에 소량의 물을 가해서 반죽하여 덩어리를 만든 다음, 이것을 다량의 물속에서 주무르면 녹말이 물속에 현탁하여 제거되고, 점착성이 있는 덩어리로 남은 것이 글루텐이다.A small amount of water is added to the flour to knead to form a mass, and when it is rubbed in a large amount of water, the starch is suspended in water to remove it, and the remaining sticky mass is gluten.
따라서 상기 글루텐의 함량 16∼18중량％는 가장 바람직한 비율이며, 너무 많이 배합할 경우 반죽이 계속 끈적거리게 되어 물을 계속 투입하게 된다. 또한 적게 배합할 경우에는 점착성이 떨어져 반죽이 갈라지게 되고 스낵의 부푸는 정도도 미약해진다.Therefore, the content of the gluten 16 to 18% by weight is the most preferred ratio, when too much compounding will continue to add water sticky dough continues to stick. In addition, if the formulation is less, the adhesion is poor, the dough is cracked and the swelling of the snack is weak.
상기 배합물 중, 자일리톨은 자작나무·떡갈나무·옥수수·벚나무·채소·과일 등 식물에 주로 들어 있는 천연 소재의 감미료로, 인체 내에서 포도당 대사의 중간 물질로 생성되기도 하지만, 주로 식물에 분포한다. 핀란드산 자작나무에서 주로 추출하는 까닭에 일명 '자작나무 설탕'으로 부르기도 하는데, 당도는 설탕과 비슷하다.In the above formulation, xylitol is a natural sweetener mainly contained in plants such as birch, oak, corn, cherry, vegetable, and fruit, although it is produced in the human body as an intermediate of glucose metabolism, it is mainly distributed in plants. It is also called 'Birch Sugar' because it is mainly extracted from Finnish birch, and its sugar content is similar to sugar.
특히, 자일리톨이 충치 예방에 효과가 있을 뿐 아니라, 더욱이 입안을 시원하게 해 주는 청량 효과까지 있어 침 분비를 촉진하는 등 충치 예방에 적합해 충치 예방 식품의 첨가물로 이용되고 있다.In particular, xylitol is not only effective for preventing tooth decay, but also has a refreshing effect to cool the mouth, and is used as an additive for preventing tooth decay by promoting saliva secretion.
따라서 자일리톨을 첨가하여 본 발명에 따른 두부 스낵의 맛을 달면서도 시원한 느낌을 주며 충치도 예방하게 된다.Therefore, the addition of xylitol to give a taste of the tofu snack according to the present invention while giving a cool feeling and also prevent tooth decay.
상기 두부 30∼35중량％, 글루텐 16∼18중량％, 자일리톨 10∼15중량％와 달걀 2∼3중량％, 전지분유 19∼21중량％, 버터 2∼4중량％, 파우더 1∼1.5중량％, 와 청정수13∼15％를 잘 배합한다.Tofu 30 to 35% by weight, gluten 16 to 18% by weight, 10 to 15% by weight of xylitol and 2 to 3% by weight of eggs, 19 to 21% by weight of whole milk powder, 2 to 4% by weight of butter, 1 to 1.5% by weight of powder , And 13-15% of clean water are blended well.
상기 식품 첨가물 중 자일리톨 대신 녹차, 고추잎 또는 비타민C 등을 넣어 다양한 맛을 낼 수 있으며, 일예로써 녹차를 상기 자일리톨 만큼의 중량%를 넣게 되면 녹차의 신선하고 개운한 맛이 우러나게 되고, 고추잎을 넣을 경우 매운맛이 나게되어 다양한 소비자의 욕구를 만족시킬 수 있다.Among the food additives, instead of xylitol, green tea, pepper leaf or vitamin C, etc., may be put into various flavors. For example, when green tea is added as much as the weight of xylitol, the fresh and refreshing taste of green tea is exerted, If you put it, it becomes spicy and can satisfy the needs of various consumers.
상기와 같은 식품 첨가물을 상술한 중량%만큼 잘 배합하여 이를 반죽하기 위한 용기에 담아 반죽을 하게 된다. 상기 식품 첨가물을 12∼15℃ 실온에서 수분의 양이 8∼12%의 상태가 될 때까지 반죽단계를 실행하고, 상기 반죽단계를 거치면 상기 반죽물을 5∼8℃ 온도에서 28∼30시간 동안 숙성시키게 된다.Mixing the food additives as described above well by the above weight% is put in a container for kneading and kneading. The food additive is kneaded at a temperature of 12 to 15 ° C. at room temperature until the amount of water reaches 8 to 12%, and after the kneading step, the dough is kneaded at a temperature of 5 to 8 ° C. for 28 to 30 hours. It is aged.
상기 반죽단계를 거치고 나면 상기 반죽물을 롤러에 넣어 가늘게 뽑아내어 절단하거나 일정한 두께로 압착시켜 상기 반죽물의 두께가 3∼4mm(밀리미터)의 평평한 반죽이 되도록 뽑아낸다.After passing through the kneading step, the dough is put into a roller, thinly cut and cut or compressed into a predetermined thickness, so that the dough becomes a flat dough having a thickness of 3 to 4 mm (millimeter).
상기 롤러에서 뽑아낸 반죽물은 사각형 또는 원형 등 다양한 모양과 크기로 만들어 주는 성형틀에 넣고 일정한 규격의 크기와 모양으로 성형하는 단계를 거치게 된다.Dough extracted from the roller is put into a forming mold to make a variety of shapes and sizes, such as a square or a circle is subjected to a step of forming a size and shape of a certain standard.
또한, 상기 성형단계를 거친 다양한 형태의 반죽물은 150∼170℃의 온도로 예열된 오븐에 넣고 20∼30분 동안 열을 가하여 구워내어 두부 스낵이 된다.In addition, the dough of the various forms through the molding step is put in a preheated oven at a temperature of 150 ~ 170 ℃ baked by heating for 20 to 30 minutes to become a tofu snack.
상기 갓 구워진 두부 스낵은 실온에서 서서히 냉각시켜 굳게 하고, 이를 다시 파우치 포장이나 비닐팩을 이용하여 포장하게 된다.The freshly baked tofu snacks are slowly cooled at room temperature to harden, and are then packaged using pouch packaging or plastic packs.
이상의 설명은 본 발명의 기술사상을 예시적으로 설명한 것에 불과한 것으로 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자라면 본 발명의 본질적인 특성에서 벗어나지 않는 범위에서 다양한 수정 및 변형이 가능할 것이다. 따라서 본 발명에 개시된 실시예는 본 발명의 기술사상을 한정하기 위한 것이 아니라 설명하기 위한 것이고, 이러한 실시예에 의하여 본 발명의 기술사상의 범위가 한정되는 것은 아니다. 본 발명의 보호범위는 아래의 특허청구범위에 의하여 해석되어야 하며, 그와 동등한 범위 내에 있는 모든 기술사상은 본 발명의 권리범위에 포함되는 것으로 해석되어야 할 것이다. The above description is merely illustrative of the technical spirit of the present invention, and those skilled in the art to which the present invention pertains may make various modifications and changes without departing from the essential characteristics of the present invention. Therefore, the embodiments disclosed in the present invention are not intended to limit the technical idea of the present invention but to describe the present invention, and the scope of the technical idea of the present invention is not limited by these embodiments. The scope of protection of the present invention should be interpreted by the claims below, and all technical ideas within the scope of the claims should be construed as being included in the scope of the present invention.
이상 설명한 바와 같이 본 발명에 의하면 영양가 높고 건강에 유익한 재료인 국산콩을 주원료 하여 만들어진 두부 스낵 제조방법에 관한 것으로 기존의 튀김 스낵과는 달리 본 발명의 두부 스낵은 튀기지 않아 맛이 담백하고 고소하며, 좀 더 다양한 맛을 즐기기 위해 자일리톨, 녹차 또는 고추잎 맛 등을 첨가할 수 있어 소비자의 다양한 미감을 충족시켜 주는 효과가 있다. As described above, the present invention relates to a method for manufacturing a tofu snack made from domestic beans, which is a nutritious and healthful ingredient. Unlike the conventional fried snacks, the tofu snack of the present invention does not fry and tastes light and is sued. Xylitol, green tea, or red pepper leaf flavors can be added to enjoy a more diverse taste, which has the effect of satisfying various aesthetics of consumers.
한편, 환경호르몬에 의한 아토피나 피부질환으로 고생하는 어린아이는 물론 소화기능이 약한 노인들에게도 일반 스낵과는 달리 천연 두부 간식으로 아주 유용한 효과가 있다.On the other hand, unlike to general snacks, children suffering from atopic dermatitis or skin diseases caused by environmental hormones, as well as elderly people have a very useful effect as a natural tofu snack.
또한 비만으로 스트레스를 받고 있는 남녀 모두에게 다이어트용 식품으로의 뛰어난 효과가 있다.In addition, there is an excellent effect as a diet food for both men and women under stress from obesity.
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| KR1020070046603A KR100881433B1 (en) | 2007-05-14 | 2007-05-14 | Bean curd cracker manufacturing methods |
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| KR1020070046603A KR100881433B1 (en) | 2007-05-14 | 2007-05-14 | Bean curd cracker manufacturing methods |
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| KR20080100644A KR20080100644A (en) | 2008-11-19 |
| KR100881433B1 true KR100881433B1 (en) | 2009-02-23 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20230098468A (en) | 2021-12-24 | 2023-07-04 | (주)쿠키아 | Tofu Cookie Manufacturing Method Using Tofu and Beets |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101061151B1 (en) * | 2010-09-17 | 2011-08-31 | 이청재 | Apparatus and method for manufacturing molded rice |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0326433U (en) * | 1989-01-24 | 1991-03-18 | ||
| KR930003094B1 (en) * | 1991-01-31 | 1993-04-19 | 주식회사 비락 | Method for making snack from bean curd |
| JPH1066510A (en) | 1996-08-26 | 1998-03-10 | Miki Shokuhin Kk | Production of confection containing bean curd lees |
| JP2001136918A (en) | 1999-11-17 | 2001-05-22 | Fuji Oil Co Ltd | Method for producing gelatin cake |
| JP2002281905A (en) | 2001-03-28 | 2002-10-02 | Chie Iwanaga | Tofu scone |
| JP2004147546A (en) | 2002-10-30 | 2004-05-27 | Fusako Yamawaki | Snack confectionery |
-
2007
- 2007-05-14 KR KR1020070046603A patent/KR100881433B1/en not_active IP Right Cessation
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0326433U (en) * | 1989-01-24 | 1991-03-18 | ||
| KR930003094B1 (en) * | 1991-01-31 | 1993-04-19 | 주식회사 비락 | Method for making snack from bean curd |
| JPH1066510A (en) | 1996-08-26 | 1998-03-10 | Miki Shokuhin Kk | Production of confection containing bean curd lees |
| JP2001136918A (en) | 1999-11-17 | 2001-05-22 | Fuji Oil Co Ltd | Method for producing gelatin cake |
| JP2002281905A (en) | 2001-03-28 | 2002-10-02 | Chie Iwanaga | Tofu scone |
| JP2004147546A (en) | 2002-10-30 | 2004-05-27 | Fusako Yamawaki | Snack confectionery |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20230098468A (en) | 2021-12-24 | 2023-07-04 | (주)쿠키아 | Tofu Cookie Manufacturing Method Using Tofu and Beets |
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| KR20080100644A (en) | 2008-11-19 |
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