KR102004753B1 - 압력 조절 방식을 이용한 두유 및 두부의 제조 방법 - Google Patents

압력 조절 방식을 이용한 두유 및 두부의 제조 방법 Download PDF

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Publication number
KR102004753B1
KR102004753B1 KR1020170181364A KR20170181364A KR102004753B1 KR 102004753 B1 KR102004753 B1 KR 102004753B1 KR 1020170181364 A KR1020170181364 A KR 1020170181364A KR 20170181364 A KR20170181364 A KR 20170181364A KR 102004753 B1 KR102004753 B1 KR 102004753B1
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KR
South Korea
Prior art keywords
pressure
bubbles
soybean milk
soybean
soymilk
Prior art date
Application number
KR1020170181364A
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English (en)
Korean (ko)
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KR20190079273A (ko
Inventor
김병섭
이윤호
이기영
김택현
윤혜정
장은빈
Original Assignee
주식회사 태진지엔에스
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Application filed by 주식회사 태진지엔에스 filed Critical 주식회사 태진지엔에스
Priority to KR1020170181364A priority Critical patent/KR102004753B1/ko
Priority to JP2020531069A priority patent/JP7128545B2/ja
Priority to PCT/KR2018/015887 priority patent/WO2019132341A1/fr
Priority to CN201880079674.1A priority patent/CN111447839A/zh
Publication of KR20190079273A publication Critical patent/KR20190079273A/ko
Application granted granted Critical
Publication of KR102004753B1 publication Critical patent/KR102004753B1/ko

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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
    • A23L11/60—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
    • 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
    • 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
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00—Cheese substitutes
    • A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
    • 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
    • A23L11/30—Removing undesirable substances, e.g. bitter substances
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
    • A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
    • 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
    • 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
    • A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
    • 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
    • A23V2300/24—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
    • A23V2300/26—Homogenisation

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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)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Dairy Products (AREA)
KR1020170181364A 2017-12-27 2017-12-27 압력 조절 방식을 이용한 두유 및 두부의 제조 방법 KR102004753B1 (ko)

Priority Applications (4)

Application Number Priority Date Filing Date Title
KR1020170181364A KR102004753B1 (ko) 2017-12-27 2017-12-27 압력 조절 방식을 이용한 두유 및 두부의 제조 방법
JP2020531069A JP7128545B2 (ja) 2017-12-27 2018-12-14 圧力調節方式を用いた豆乳及び豆腐の製造方法
PCT/KR2018/015887 WO2019132341A1 (fr) 2017-12-27 2018-12-14 Procédé de préparation de lait de soja et de tofu par un procédé de réglage de pression
CN201880079674.1A CN111447839A (zh) 2017-12-27 2018-12-14 利用压力调节方式的豆浆以及豆腐的制造方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020170181364A KR102004753B1 (ko) 2017-12-27 2017-12-27 압력 조절 방식을 이용한 두유 및 두부의 제조 방법

Publications (2)

Publication Number Publication Date
KR20190079273A KR20190079273A (ko) 2019-07-05
KR102004753B1 true KR102004753B1 (ko) 2019-07-29

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KR1020170181364A KR102004753B1 (ko) 2017-12-27 2017-12-27 압력 조절 방식을 이용한 두유 및 두부의 제조 방법

Country Status (4)

Country Link
JP (1) JP7128545B2 (fr)
KR (1) KR102004753B1 (fr)
CN (1) CN111447839A (fr)
WO (1) WO2019132341A1 (fr)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2023032896A (ja) * 2021-08-27 2023-03-09 株式会社高井製作所 大豆類、穀物類又は種実類の搾汁方法、及び搾汁装置
CN116369564B (zh) * 2023-06-06 2023-09-05 山西瑞飞机械制造有限公司 智能消泡脱腥煮浆罐及其制浆工艺

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100433458B1 (ko) * 2001-05-29 2004-05-31 공점구 두유제품 제조방법
JP3781177B2 (ja) * 2001-03-12 2006-05-31 朝日食品工業株式会社 豆乳及び豆腐の製造方法

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5959169A (ja) * 1982-09-29 1984-04-04 Buichi Kusaka 高品質豆腐の製造方法
JPS60149354A (ja) * 1984-01-13 1985-08-06 Kikkoman Corp 無菌豆腐の製造法
JPH08242801A (ja) * 1995-03-07 1996-09-24 Yamaki Jozo Kk 手作り豆腐用豆乳の製造方法
JP3871575B2 (ja) * 2001-02-09 2007-01-24 株式会社高井製作所 豆乳製造装置及び豆乳製造方法
CN1159981C (zh) 2001-02-23 2004-08-04 李益荣 有孔易煎的豆腐的制造方法
JP3978350B2 (ja) * 2002-02-25 2007-09-19 株式会社高井製作所 脱気装置を使用した気泡液化方法
JP4284561B2 (ja) * 2007-02-14 2009-06-24 節夫 新開 消泡対応呉汁の煮沸装置
KR100789410B1 (ko) * 2007-04-06 2007-12-28 박재연 두부의 제조 방법
KR20100010858A (ko) * 2008-07-23 2010-02-02 박영은 김이 표면에 부착된 두부 및 제조방법
KR101435785B1 (ko) 2013-04-08 2014-08-29 주식회사 풀무원 고농도 두유를 이용한 경도 및 탄력성이 증가된 두부 및 그 제조 방법
CN103908159B (zh) * 2014-03-11 2016-07-13 浙江绍兴苏泊尔生活电器有限公司 一种豆浆机快速消泡方法
JP6660639B2 (ja) * 2015-01-21 2020-03-11 株式会社高井製作所 呉液の加熱方法及び呉液の加熱装置

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3781177B2 (ja) * 2001-03-12 2006-05-31 朝日食品工業株式会社 豆乳及び豆腐の製造方法
KR100433458B1 (ko) * 2001-05-29 2004-05-31 공점구 두유제품 제조방법

Also Published As

Publication number Publication date
WO2019132341A1 (fr) 2019-07-04
JP2021505160A (ja) 2021-02-18
CN111447839A (zh) 2020-07-24
KR20190079273A (ko) 2019-07-05
JP7128545B2 (ja) 2022-08-31

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