KR101683990B1 - Soybean-curd comprising rice rinse water and preparating method thereof - Google Patents
Soybean-curd comprising rice rinse water and preparating method thereof Download PDFInfo
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- KR101683990B1 KR101683990B1 KR1020140147513A KR20140147513A KR101683990B1 KR 101683990 B1 KR101683990 B1 KR 101683990B1 KR 1020140147513 A KR1020140147513 A KR 1020140147513A KR 20140147513 A KR20140147513 A KR 20140147513A KR 101683990 B1 KR101683990 B1 KR 101683990B1
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 113
- 235000009566 rice Nutrition 0.000 title claims abstract description 113
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- 238000000034 method Methods 0.000 title claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims description 30
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- 241000209094 Oryza Species 0.000 claims abstract description 112
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- 238000003825 pressing Methods 0.000 claims description 4
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- 235000013376 functional food Nutrition 0.000 abstract description 5
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- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- OAKJQQAXSVQMHS-UHFFFAOYSA-N Hydrazine Chemical compound NN OAKJQQAXSVQMHS-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
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- 235000019197 fats Nutrition 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 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 description 1
- 150000002515 isoflavone derivatives Chemical class 0.000 description 1
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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
- A23L11/40—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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/51—Concentration
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
- A23V2300/24—Heat, thermal treatment
-
- 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
- A23V2300/50—Concentrating, enriching or enhancing in functional factors
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
본 발명은 농축 쌀뜨물을 이용한 농축 쌀뜨물 두부에 관한 것으로, 본 발명에 따르면 쌀의 가공공정에서 대량으로 발생하는 쌀뜨물을 농축과 살균의 단순한 과정을 거쳐 기능성 식품 소재로써 활용할 수 있으며, 이를 이용한 농축 쌀뜨물 두부는 콩에 부족한 메티오닌과 시스테인을 함유한 기능성 두부로서 국민의 건강 증진에 기여할 수 있다.The present invention relates to concentrated rice tofu using concentrated rice flour. According to the present invention, rice flour, which is generated in a large amount during the processing of rice, can be utilized as a functional food material through a simple process of concentration and sterilization. Concentrated rice tofu is a functional tofu containing methionine and cysteine, which is deficient in soybeans, and can contribute to improving the health of the people.
Description
본 발명은 폐수로 버려지는 쌀뜨물을 이용한 기능성 식품에 관한 것이다.The present invention relates to a functional food using rice flour to be dumped into wastewater.
최근 일반 가정에서뿐만 아니라 즉석밥 또는 씻어나온 쌀과 같은 쌀 가공식품이 늘어나며 부산물로서 쌀뜨물이 다량으로 발생되고 있다(비특허문헌 1). 국내의 쌀 소비량을 기준으로 쌀을 씻는데 사용되는 물은 연간 8,500만톤 가량이며 일반미를 처음 씻었을 때 쌀뜨물의 오염도는 생물학적 산소요구량이 6,300 ppm에 이르고 이를 처리하기 위하여 약 200억원이 소비되는 것으로 추정된다(비특허문헌 2). 이렇게 대량 생산된 쌀뜨물이 정화과정을 거치지 않고 방류될 경우, 하천, 호수 및 연안 해역 등의 부영양화를 유발하여 극심한 환경오염을 초래하게 된다. In recent years, rice processed food such as instant rice or washed rice has been increased not only in general households, but also as a by-product, a large amount of rice flour has been produced (Non-Patent Document 1). The amount of water used to wash rice based on domestic rice consumption is about 85 million tons per year, and when rice is washed for the first time, the pollution degree of rice soot reaches 6,300 ppm in biological oxygen demand and about 20 billion won is spent to deal with it (Non-Patent Document 2). When rice soils mass produced in large quantities are discharged without going through the purification process, they cause eutrophication such as rivers, lakes and coastal waters, resulting in extreme environmental pollution.
그러나 쌀뜨물에는 단백질, 지방, 전분질인 탄수화물 등을 비롯하여 비타민 B1, B2 및 섬유질 등이 함유되어 있으며, 이 외에도 인체에 유익한 영양성분이 수십 종류 포함되어 있다. 따라서 쌀뜨물을 식품소재로서 재활용할 수 있다면, 수질오염의 감소는 물론 버려지던 자원에서 부가가치를 창출하는 매우 실용적인 자원이 될 것이다.However, rice flour contains protein, fat, carbohydrates such as starch, vitamins B1, B2, and fiber. In addition, there are dozens of nutrients that are beneficial to the human body. Therefore, if rice soot can be recycled as a food material, it will be a very practical resource to create value-added in abandoned resources as well as water pollution.
두부는 콩에 포함되어 있는 이소 플라본이나 대두 사포닌 및 식물성 단백질을 다량 포함하고 있는 건강 식품으로, 웰빙을 선호하는 시대에 맞춰 콩 이외에도 다양한 재료를 이용한 기능성 두부가 개발되고 있다. 그 중 두부의 제조 시 쌀을 이용하여 콩에 부족한 메티오닌과 시스테인을 보충한 기능성 두부가 공지된 바 있다(특허문헌 1). 하지만 상기 기술은 쌀을 미쇄하게 분쇄하여 물과 함께 균질화하여 만든 미유(rice milk)를 이용한 것으로써, 가공공정 중의 부산물이 아닌 쌀 자체를 사용하기 때문에, 쌀을 주식으로 하는 우리나라에서 활용된다면 쌀의 공급보다 수요가 더 커지는 문제가 야기될 수 있다. Tofu is a healthy food containing a large amount of isoflavones, soy saponins and vegetable proteins contained in soybeans. Functional tofu using various materials other than soybeans is being developed in accordance with the age of wellbeing. Among them, functional tofu supplemented with methionine and cysteine deficient in soybeans by using rice in the production of tofu has been known (Patent Document 1). However, since the above technique uses rice milk made by homogenizing rice with crushed rice and grinding it with water, it uses rice itself, which is not a by-product in processing, so that if rice is used in Korea, The problem may be that demand is higher than supply.
이처럼 쌀을 재료로 한 기능성 두부는 공지된 바 있지만, 쌀의 가공공정에서 생산된 쌀뜨물을 이용하는 두부는 공지된 바 없다.Such functional tofu made of rice is known, but tofu using rice flour produced in the processing of rice is not known.
상기 문제를 해결하기 위하여, 본 발명은 농축 쌀뜨물을 이용한 두부의 제조방법을 제공하는데 그 목적이 있다.In order to solve the above problems, the present invention provides a method of manufacturing a tofu using concentrated rice flour.
또한 본 발명은 농축 쌀뜨물을 이용한 두부를 제공하는데 또 다른 목적이 있다.Another object of the present invention is to provide a tofu using concentrated rice flour.
상기 목적을 달성하기 위하여, 본 발명은 세척한 콩을 물에 불리는 단계; 상기 불린 콩과 물을 함께 넣고 마쇄하여 콩물을 제조하는 단계; 상기 마쇄된 콩물을 저어가며 끓여주는 단계; 상기 끓인 콩물을 걸러 두유와 비지를 분리하는 단계; 상기 분리된 두유와 농축 쌀뜨물을 혼합한 후 가열하는 단계; 상기 가열된 혼합물에 간수를 넣고 응고시키는 단계; 상기 응고시킨 혼합물을 틀에 붓고 압착하는 단계; 및 상기 압착된 혼합물을 찬물에 담가 간수를 제거하는 단계;를 포함하는 것을 특징으로 하는 농축 쌀뜨물 두부 제조 방법을 제공한다.In order to achieve the above object, the present invention provides a method for producing soybean milk, Adding the so-called bean and water together and grinding to produce a bean product; Boiling the bean curd with stirring; Separating the soybean milk and beans from the boiled soybean meal; Mixing the separated soymilk and concentrated rice flour and heating; Placing the heated mixture in an incubator and solidifying it; Pouring and pressing the solidified mixture into a mold; And a step of immersing the pressed mixture in cold water to remove the water in the cold water.
상기 또 다른 목적을 달성하기 위하여, 본 발명은 상기 제조 방법을 따라 제조된 농축 쌀뜨물 두부를 제공한다.According to another aspect of the present invention, there is provided a concentrated rice tofu prepared according to the above method.
본 발명은 농축 쌀뜨물을 이용한 농축 쌀뜨물 두부에 관한 것으로, 본 발명에 따르면 쌀의 가공공정에서 대량으로 발생하는 쌀뜨물을 농축과 살균의 단순한 과정을 거쳐 기능성 식품 소재로써 활용할 수 있으며, 특히 농축 쌀뜨물을 이용한 농축 쌀뜨물 두부는 쌀의 유효성분을 포함하는 기능성 식품으로써 제공되어 국민의 건강 증진에 기여할 수 있다.The present invention relates to concentrated rice tofu using concentrated rice flour. According to the present invention, rice flour, which is generated in a large amount during the processing of rice, can be utilized as a functional food material through a simple process of concentration and sterilization, Concentrated Rice with Rice Sauce Tofu is provided as a functional food containing the active ingredients of rice and can contribute to the health promotion of the people.
도 1은 농축 전후의 농축 쌀뜨물의 성상을 나타낸 이미지이고,
도 2 중 A는 두부와 농축 쌀뜨물을 50 : 50으로 이용하여 만든 두부의 이미지이고, B는 두유 100%를 이용하여 만든 두부의 이미지이다.Fig. 1 is an image showing the characteristics of a concentrated rice flour before and after concentration,
In FIG. 2, A is an image of tofu made with tofu and concentrated rice flour at 50:50, and B is an image of tofu made with 100% soy milk.
쌀 전체의 구성 성분비를 보면 전분이 대부분을 차지하지만, 거친 쌀, 현미, 도정된 쌀, 왕겨, 쌀겨, 쌀 배아 및 쌀 폴리쉬의 조성을 분석하면 하기 표 1과 같이, 단백질과 지질이 대부분 쌀알의 호분층(aleurone layer)과 배아(embryo)에 포함되어 있음을 알 수 있다.Analysis of the compositions of rough rice, brown rice, cored rice, rice hull, rice bran, rice embryo and rice polish showed that the protein and lipid were mostly contained in the rice bran (aleurone layer) and embryo.
쌀은 일반적으로 10분도 정도로 도정을 해서 씻은 후 가공하여 식용하게 되는데, 이렇게 10분도 정도 도정하게 되면 왕겨와 쌀겨가 벗겨지고 미배아는 떨어져 나가 쌀 단백질 및 지질은 대부분 호분층에 집중되며, 호분층은 도정 과정에서 노출된 상태가 되어 수세시 쉽게 씻겨 나올 수 있는 상태가 된다.Rice is generally cooked for about 10 minutes and then washed and processed for processing. When rice is cooked for about 10 minutes, rice husks and rice bran peel off and microbes fall off. Most of the rice protein and lipids are concentrated in the horny layer, It is in a state that it is exposed in the process and can be easily washed out by flushing.
본 발명의 발명자는 상기 수세를 통해 얻은 쌀뜨물을 최적의 조건으로 농축하게 되면, 쌀의 유효성분을 포함한 기능성 식품소재로 이용가능하다는 것을 발견하여 본 발명을 완성하였다.The inventor of the present invention has found that, when concentrated rice flour obtained through washing with water is concentrated under optimum conditions, it can be used as a functional food material containing an active ingredient of rice, thus completing the present invention.
본 발명에 이용된 농축 쌀뜨물은 쌀을 수세하여 쌀뜨물을 수득하는 단계; 상기 수득한 쌀뜨물을 원심분리하는 단계; 상기 원심분리된 상등액 100 중량부에 대하여 5 내지 50 중량부의 상등액만 남기고 제거한 후, 침전된 고형분과 혼합하여 농축하는 단계; 및 상기 농축된 쌀뜨물을 70℃ 내지 90℃에서 15초 내지 30초간 가열하는 단계;를 통하여 제조된다.The concentrated rice flour used in the present invention is obtained by washing rice with water to obtain a rice flour; Centrifuging the obtained rice flour; Removing 5 to 50 parts by weight of the supernatant liquid per 100 parts by weight of the centrifuged supernatant, mixing and concentrating the supernatant with the precipitated solid fraction; And heating the concentrated rice flour at 70 ° C to 90 ° C for 15 seconds to 30 seconds.
상기 농축하는 단계 전에 쌀뜨물을 70℃ 내지 95℃에서 15초 내지 30초간 가열하는 단계를 더 포함할 수 있다.The method may further include heating the rice flour at 70 ° C to 95 ° C for 15 seconds to 30 seconds before the concentrating step.
또한 상기 농축 쌀뜨물은 쌀을 수세하여 쌀뜨물을 수득하는 단계; 상기 수득한 쌀뜨물을 원심분리하는 단계; 상기 원심분리된 쌀뜨물을 70℃ 내지 95℃에서 15초 내지 30초간 가열하는 단계; 및 상기 가열된 상등액 100 중량부에 대하여 5 내지 50 중량부의 상등액만 남기고 제거한 후, 침전된 고형분과 혼합하여 농축하는 단계; 를 통하여 제조된다.The concentrated rice flour is washed with water to obtain a rice flour; Centrifuging the obtained rice flour; Heating the centrifuged rice husk at 70 ° C to 95 ° C for 15 seconds to 30 seconds; And removing 5 to 50 parts by weight of the supernatant with respect to 100 parts by weight of the heated supernatant, mixing and concentrating the supernatant with the precipitated solids, Lt; / RTI >
상기 원심분리하는 단계는 5℃ 내지 15℃정도의 저온에서 4000 rpm 내지 6000 rpm의 조건에서 수행할 수 있다. 이때 상기 조건을 벗어나면 미생물의 번식이 심해지거나 침전물 및 상등액이 정확히 분리되지 않는 문제가 야기될 수 있다.The centrifugation may be performed at a low temperature of about 5 ° C to 15 ° C at a temperature of 4000 rpm to 6000 rpm. At this time, if the above condition is exceeded, the problem of microbial propagation becomes severe or the precipitate and the supernatant are not accurately separated.
상기 쌀뜨물은 원심분리된 상등액 100 중량부에 대하여 5 내지 50 중량부의 상등액만 남기고 제거한 후, 침전된 고형분과 혼합하여 농축할 수 있다. 이때 상기 조건을 벗어나면, 농축 쌀뜨물 내의 단백질, 지질, 탄수화물 그리고 수분의 비율이 너무 낮아지거나 필요 이상으로 높아지는 문제가 야기될 수 있다. 침전된 고형분과 혼합하는 상등액의 양이 적을수록 농축액의 조성이 우유의 영양성분 조성과 비슷한 경향을 보이나, 가공제품의 용도에 따라 상기범위 내의 적당한 농축액으로 사용할 수 있다. The rice solids can be removed by leaving only 5 to 50 parts by weight of the supernatant with respect to 100 parts by weight of the centrifuged supernatant, and then the concentrate can be mixed with the precipitated solids. At this time, if the above conditions are exceeded, the ratio of protein, lipid, carbohydrate, and moisture in the concentrated rice soot may become too low or become higher than necessary. As the amount of the supernatant mixed with the precipitated solid is smaller, the composition of the concentrate tends to be similar to the composition of the nutritional composition of milk, but it can be used as a suitable concentrate within the above-mentioned range according to the use of the processed product.
또한 본 발명의 농축 쌀뜨물은 70℃ 내지 95℃에서 15초 내지 30초간 가열 살균하여 저장성을 향상시킬 수 있으며, 일반 음료제품의 살균에 이용되는 판형 열 교환기(Plate Heat Exchanger) 등의 연속식 열교환방식 살균장치가 이용될 수 있다. 상기 범위를 벗어날 시 살균이 안 되거나 단백질이 변성이 되어 가공적성이 저하되는 문제가 야기될 수 있다.In addition, the concentrated rice flour of the present invention can be sterilized by heating at 70 to 95 ° C for 15 to 30 seconds to improve shelf life, and can be used for continuous heat exchange such as a plate heat exchanger used for sterilizing general beverage products Type sterilization apparatus can be used. If the pH is outside the above range, sterilization may not be performed or the protein may be denatured, resulting in deterioration of processability.
쌀뜨물은 영양원이 풍부하여 수득 후 시간단위로 미생물이 번식하여 바로 1,000,000 cfu 이상이 자라는 문제가 야기되는데, 본 발명의 농축 쌀뜨물은 원심분리 전 후로 신속히 1회 이상 살균 처리함으로써 미생물 번식을 막아 식품 소재로써 유용하게 사용될 수 있다.The rice soot is rich in nutrient sources, and the microorganisms propagate in time units after they are obtained, resulting in a problem of growing over 1,000,000 cfu. The concentrated rice soot of the present invention is sterilized once or more before and after centrifugation to prevent microbial propagation, It can be useful as material.
따라서 본 발명은 상기 농축 쌀뜨물을 이용한 농축 쌀뜨물 두부와 그 제조 방법을 제공한다.Accordingly, the present invention provides concentrated rice tofu using concentrated rice flour and a process for producing the same.
상기 농축 쌀뜨물을 이용한 농축 쌀뜨물 두부는 콩물 100 중량부에 대하여, 세척한 콩 30 내지 50 중량부를 물에 불리는 단계; 상기 불린 콩과 물을 함께 넣고 마쇄하여 콩물을 제조하는 단계; 상기 마쇄된 콩물을 저어가며 끓여주는 단계; 상기 끓인 콩물을 걸러 두유와 비지를 분리하는 단계; 두유와 쌀뜨물 혼합물 100 중량부에 대하여, 상기 분리된 두유 40 내지 60 중량부와 농축 쌀뜨물 40 내지 60 중량부를 혼합한 후 가열하는 단계; 상기 가열된 혼합물 100 중량부에 대하여, 간수 2 내지 4 중량부를 넣고 응고시키는 단계; 상기 응고시킨 혼합물을 틀에 붓고 압착하는 단계; 및 상기 압착된 혼합물을 찬물에 담가 간수를 제거하는 단계;를 통하여 제조된다.The concentrated rice tofu using concentrated rice flour is prepared by adding 30 to 50 parts by weight of washed soybean to 100 parts by weight of soybean bean; Adding the so-called bean and water together and grinding to produce a bean product; Boiling the bean curd with stirring; Separating the soybean milk and beans from the boiled soybean meal; Mixing 40 to 60 parts by weight of the separated soymilk and 40 to 60 parts by weight of concentrated rice flour with respect to 100 parts by weight of a soymilk and rice flour mixture, Adding 2 to 4 parts by weight of trehalose to 100 parts by weight of the heated mixture and solidifying the mixture; Pouring and pressing the solidified mixture into a mold; And removing the squeezed water by soaking the pressed mixture in cold water.
상기 가열하는 단계에서 두유와 농축 쌀뜨물은 50 : 50의 중량 비율로 혼합되며, 보다 바람직하게는 1:1의 중량 비율로 혼합되나, 이에 제한되는 것은 아니다. 상기 범위를 벗어날 시 최종 완성된 두부의 물성 변화가 심한 문제가 야기될 수 있다.In the heating step, the soymilk and the concentrated rice flour are mixed in a weight ratio of 50:50, more preferably 1: 1, but the present invention is not limited thereto. If it is out of the above range, the change of physical properties of the finished tofu may be severe.
또한 상기 응고시키는 단계에서 간수는 혼합물의 온도가 70℃ 내지 75℃가 될 때 첨가된다. 상기 범위를 벗어날 시 두유가 바람직하게 응고되지 않는 문제가 야기될 수 있다.
Also, in the solidifying step, the jar is added when the temperature of the mixture becomes 70 to 75 캜. If the above range is exceeded, the soy milk may not be preferably solidified.
이하, 하기 실시예를 통해 본 발명을 보다 상세하게 설명한다. 다만, 이러한 실시예에 의해 본 발명이 한정되는 것은 아니다.
Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the present invention is not limited by these examples.
<< 실시예Example 1> 농축 쌀뜨물의 제조 1> Manufacture of concentrated rice flour
먼저 쌀에 묻은 겨성분을 씻어 내기 위하여 쌀을 체에 올린 후 수세하였다. 체를 통과하는 물을 버린 후 쌀을 용기에 옮겨 담고, 쌀과 동량의 물을 가하여 10회 내지 20회 교반하여 쌀뜨물을 수득하였다. 이 과정을 1회 반복하여 수득한 쌀뜨물을 혼합하며 이를 통해 쌀 중량 대비 2배의 쌀뜨물을 수득하였다.First, the rice was sieved and washed with water to wash off the chaff ingredients. After the water passing through the sieve was discarded, the rice was transferred to a container, and the same amount of water as the rice was added, followed by stirring 10 to 20 times to obtain rice cakes. This procedure was repeated once, and the obtained rice flakes were mixed to obtain rice flour twice as much as the rice flour.
상기 수세공정을 통해 수득한 쌀뜨물을 원심분리기를 사용하여 15℃에서 4000 rpm 내지 6000 rpm의 속도로 10분간 원심분리하고, 분리된 상등액 100 중량부에 대하여 8 내지 50 중량부를 제거한 후, 침전된 고형분과 남은 상등액을 혼합하여 쌀뜨물을 농축하였다. 농축된 쌀뜨물은 75℃에서 30초간 살균하였다. The rice sole obtained through the washing step was centrifuged at 15 ° C for 10 minutes at a rate of 4000 rpm to 6000 rpm using a centrifuge, and 8 to 50 parts by weight of the rice supernatant was removed from 100 parts by weight of the separated supernatant, The solids and the remaining supernatant were mixed to concentrate the rice flour. The concentrated rice flour was sterilized at 75 DEG C for 30 seconds.
이때, 표 2는 4000 rpm에서 10분간 원심분리하여 8%의 상등액으로 침전물을 혼합한 농축 쌀뜨물의 조성을 나타낸 것으로서, 조단백질, 조지질 및 탄수화물이 우유의 조성과 유사함을 보였다.Table 2 shows the composition of concentrated rice flour mixed with 8% of supernatant by centrifugation at 4000 rpm for 10 minutes, showing that crude protein, crude lipid and carbohydrate are similar to milk composition.
아미노 질소Amino nitrogen
쌀뜨물Rice hot
쌀뜨물Rice hot
또한 도 1과 같이, 원심분리의 속도, 시간 및 원심분리 후 상등액의 양을 조정함으로써 다양한 조성의 농축 쌀뜨물을 제조하였다. 살균된 농축 쌀뜨물의 농도에 따라 차이는 있으나 대체로 우유 또는 두유색과 같은 흰색에서 아이보리 색의 불투명한 현탁액의 성상을 보였다.
Also, as shown in Fig. 1, concentrated rice straws of various compositions were prepared by adjusting the speed of centrifugation, the time, and the amount of supernatant after centrifugation. It is an opaque suspension of ivory color in white, such as milk or soy milk, though it varies depending on the concentration of the sterilized concentrated rice grains.
<< 실시예Example 2> 농축 쌀뜨물 두부 제조 2> Manufacture of concentrated rice tofu
농축 쌀뜨물을 이용한 두부를 제조하기 위해, 먼저 세척한 콩 500g을 콩의 2배 분량의 물에 8시간 내지 10시간 담가 불렸다. 불린 콩의 물기를 제거한 후 2배 분량의 물과 함께 믹서기로 마쇄하였다. 마쇄한 콩을 밑이 눌지 않도록 저으며 10분 내지 20분 끓여주었다. 끓인 콩 물을 걸러 두유와 비지를 분리하였다.분리한 두유 500g과 50% 상등액으로 혼합한 농축 쌀뜨물 500g을 혼합하고 가열하였다. 혼합물의 온도가 70℃To prepare the tofu using concentrated rice flour, 500 g of soybeans washed first were dipped in 2 times as much water as soybeans for 8 to 10 hours. The soaked soybeans were drained and then blended with two times the amount of water with a blender. The beans were boiled for 10 to 20 minutes while they were soaked in the beans. 500g of the separated soybean milk and 500g of the concentrated rice flour mixed with the 50% supernatant were mixed and heated. If the temperature of the mixture is 70 &
내지 75℃가 되었을 때 간수 25g을 넣고 두 번 내지 세 번 가볍게 저어주어 10분 내지 15분간 응고시켰다. 응고된 혼합물을 모양 틀에 붓고 압착하여 탈수시키고 찬물에 담가 간수를 제거하여 도 2(A)와 같은 농축 쌀뜨물을 이용한 두부를 제조하였다.
When the temperature reached 75 ° C, 25g of the jug was added, and the mixture was gently shaken twice or three times and coagulated for 10 minutes to 15 minutes. The solidified mixture was poured into a shaping mold, squeezed, dehydrated and immersed in cold water to remove the jam water to produce a tofu using concentrated rice flour as shown in Fig. 2 (A).
<< 실시예Example 3> 농축 쌀뜨물 두부의 관능평가 3> Sensory evaluation of concentrated rice tofu
상기 실시예 2에서 제조된 농축 쌀뜨물 두부(도 2 중 A)와 두유 100%로 제조된 두부(도 2 중 B)에 대하여, 관능검사 능력이 있는 검사원 30명을 대상으로 하여 기호도를 평가(5점 척도법)하여 그 결과를 하기 표 3에 나타내었다. 이때, 평가점수 중 5점은 아주 좋다, 4점은 좋다, 3점은 보통이다, 2점은 나쁘다, 1점은 아주 나쁘다로 평가하였고, 각 평가항목에 대한 전체 검사원의 관능검사 결과를 평균하여 표 3에 나타내었다.For the sensory evaluation test, 30 examinees having sensory test ability were evaluated for the concentrated rice tofu portion (A in Fig. 2) prepared in Example 2 and the tofu made in 100% soy milk (B in Fig. 2) 5 point scale method). The results are shown in Table 3 below. At this time, 5 of the evaluation scores were very good, 4 were good, 3 were good, 2 were bad, 1 was very poor, and the results of all the inspectors' sensory tests were averaged Table 3 shows the results.
비교예 1로 농축 쌀뜨물을 넣지 않고 두유 100%를 이용하여 상기 실시예 2의 방법을 따라 제조한 두부를 이용하여 관능평가 하였다.In Comparative Example 1, sensory evaluation was carried out using the soybean curd prepared according to the method of Example 2 using 100% soybean milk without adding the concentrated rice flour.
그 결과, 본 발명에 따른 농축 쌀뜨물 두부는 맛, 향미, 씹는 질감 및 전체적 기호도가 두유 100%로 만든 두부에 비하여 높았으며, 두부의 색이 더 뽀얗고 맛이 부드럽다는 평가가 많았다.As a result, the taste, flavor, chewing texture and overall acceptability of the concentrated rice tofu according to the present invention were higher than those of the soybean curd made with 100% soybean milk, and the tofu color was more whiter and the taste was soft.
이상으로 본 발명의 특정한 부분을 상세히 기술하였는 바, 당업계의 통상의 지식을 가진 자에게 있어서, 이러한 구체적 기술은 단지 바람직한 실시예일 뿐이며, 이에 의해 본 발명의 범위가 제한되는 것이 아닌 점은 명백할 것이다. 따라서, 본 발명의 실질적인 범위는 첨부된 청구항들과 그것들의 등가물에 의하여 정의된다고 할 것이다.
While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that such detail is solved by the person skilled in the art without departing from the scope of the invention. will be. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.
Claims (7)
상기 불린 콩과 물을 함께 넣고 마쇄하여 콩물을 제조하는 단계;
상기 마쇄된 콩물을 저어가며 끓여주는 단계;
상기 끓인 콩물을 걸러 두유와 비지를 분리하는 단계;
상기 분리된 두유와 농축 쌀뜨물을 혼합한 후 가열하는 단계;
상기 가열된 혼합물에 간수를 넣고 응고시키는 단계;
상기 응고시킨 혼합물을 틀에 붓고 압착하는 단계; 및
상기 압착된 혼합물을 찬물에 담가 간수를 제거하는 단계;를 포함하며,
상기 농축 쌀뜨물은 쌀을 수세하여 쌀뜨물을 수득하는 단계; 상기 수득한 쌀뜨물을 원심분리하는 단계; 상기 원심분리된 상등액 100 중량부에 대하여 5 내지 50 중량부의 상등액만 남기고 제거한 후, 침전된 고형분과 혼합하여 농축하는 단계; 및 상기 농축된 쌀뜨물을 70℃ 내지 90℃에서 15초 내지 30초간 가열하는 단계;를 통하여 제조된 것을 특징으로 하는 농축 쌀뜨물 두부 제조 방법.Washing the beans with water;
Adding the so-called bean and water together and grinding to produce a bean product;
Boiling the bean curd with stirring;
Separating the soybean milk and beans from the boiled soybean meal;
Mixing the separated soymilk and concentrated rice flour and heating;
Placing the heated mixture in an incubator and solidifying it;
Pouring and pressing the solidified mixture into a mold; And
And a step of immersing the compressed mixture in cold water to remove the water,
The concentrated rice flour is washed with water to obtain a rice flour; Centrifuging the obtained rice flour; Removing 5 to 50 parts by weight of the supernatant liquid per 100 parts by weight of the centrifuged supernatant, mixing and concentrating the supernatant with the precipitated solid fraction; And heating the concentrated rice flour at 70 ° C to 90 ° C for 15 seconds to 30 seconds.
상기 가열하는 단계에서 두유와 농축 쌀뜨물은 1:1의 중량 비율로 혼합되는 것을 특징으로 하는 농축 쌀뜨물 두부 제조 방법.The method according to claim 1,
Wherein the soybean milk and the concentrated rice flour are mixed in a weight ratio of 1: 1 in the heating step.
상기 농축하는 단계 전에 쌀뜨물을 70℃ 내지 95℃에서 15초 내지 30초간 가열하는 단계를 더 포함하는 것을 특징으로 하는 농축 쌀뜨물 두부 제조 방법.The method according to claim 1,
Further comprising the step of heating the rice flour at 70 ° C to 95 ° C for 15 seconds to 30 seconds before the step of concentrating the rice flour.
상기 불린 콩과 물을 함께 넣고 마쇄하여 콩물을 제조하는 단계;
상기 마쇄된 콩물을 저어가며 끓여주는 단계;
상기 끓인 콩물을 걸러 두유와 비지를 분리하는 단계;
상기 분리된 두유와 농축 쌀뜨물을 혼합한 후 가열하는 단계;
상기 가열된 혼합물에 간수를 넣고 응고시키는 단계;
상기 응고시킨 혼합물을 틀에 붓고 압착하는 단계; 및
상기 압착된 혼합물을 찬물에 담가 간수를 제거하는 단계;를 포함하며,
상기 농축 쌀뜨물은 쌀을 수세하여 쌀뜨물을 수득하는 단계; 상기 수득한 쌀뜨물을 원심분리하는 단계; 상기 원심분리된 쌀뜨물을 70℃ 내지 95℃에서 15초 내지 30초간 가열하는 단계; 및 상기 가열된 상등액 100 중량부에 대하여 5 내지 50 중량부의 상등액만 남기고 제거한 후, 침전된 고형분과 혼합하여 농축하는 단계; 를 통하여 제조된 것을 특징으로 하는 농축 쌀뜨물 두부 제조 방법.Washing the beans with water;
Adding the so-called bean and water together and grinding to produce a bean product;
Boiling the bean curd with stirring;
Separating the soybean milk and beans from the boiled soybean meal;
Mixing the separated soymilk and concentrated rice flour and heating;
Placing the heated mixture in an incubator and solidifying it;
Pouring and pressing the solidified mixture into a mold; And
And a step of immersing the compressed mixture in cold water to remove the water,
The concentrated rice flour is washed with water to obtain a rice flour; Centrifuging the obtained rice flour; Heating the centrifuged rice husk at 70 ° C to 95 ° C for 15 seconds to 30 seconds; And removing 5 to 50 parts by weight of the supernatant with respect to 100 parts by weight of the heated supernatant, mixing and concentrating the supernatant with the precipitated solids, ≪ / RTI > wherein the concentrated soybean curd is produced through the method of the present invention.
상기 응고시키는 단계에서 혼합물의 온도가 70℃ 내지 75℃가 될 때 간수를 넣는 것을 특징으로 하는 농축 쌀뜨물 두부 제조 방법.
6. The method according to claim 1 or 5,
Wherein the coagulating step is carried out at a temperature of from 70 캜 to 75 캜.
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