KR19980035128A - Milk tofu manufacturing method - Google Patents
Milk tofu manufacturing method Download PDFInfo
- Publication number
- KR19980035128A KR19980035128A KR1019960053383A KR19960053383A KR19980035128A KR 19980035128 A KR19980035128 A KR 19980035128A KR 1019960053383 A KR1019960053383 A KR 1019960053383A KR 19960053383 A KR19960053383 A KR 19960053383A KR 19980035128 A KR19980035128 A KR 19980035128A
- Authority
- KR
- South Korea
- Prior art keywords
- milk
- tofu
- milk tofu
- tofu manufacturing
- protein
- Prior art date
Links
- 235000013336 milk Nutrition 0.000 title claims abstract description 18
- 239000008267 milk Substances 0.000 title claims abstract description 18
- 210000004080 milk Anatomy 0.000 title claims abstract description 18
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 6
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 5
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 5
- 239000000679 carrageenan Substances 0.000 claims abstract description 5
- 229940113118 carrageenan Drugs 0.000 claims abstract description 5
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 5
- 229920001525 carrageenan Polymers 0.000 claims abstract description 5
- 235000018102 proteins Nutrition 0.000 claims abstract description 5
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 5
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 5
- 235000021119 whey protein Nutrition 0.000 claims abstract description 5
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 5
- 239000000701 coagulant Substances 0.000 claims abstract description 4
- VSGNNIFQASZAOI-UHFFFAOYSA-L calcium acetate Chemical compound [Ca+2].CC([O-])=O.CC([O-])=O VSGNNIFQASZAOI-UHFFFAOYSA-L 0.000 claims abstract 2
- 239000001639 calcium acetate Substances 0.000 claims abstract 2
- 229960005147 calcium acetate Drugs 0.000 claims abstract 2
- 235000011092 calcium acetate Nutrition 0.000 claims abstract 2
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 claims description 6
- 229960004494 calcium gluconate Drugs 0.000 abstract 1
- 235000013927 calcium gluconate Nutrition 0.000 abstract 1
- 239000004227 calcium gluconate Substances 0.000 abstract 1
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 abstract 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 238000005345 coagulation Methods 0.000 description 3
- 230000015271 coagulation Effects 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 229960000583 acetic acid Drugs 0.000 description 2
- 235000011054 acetic acid Nutrition 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 239000002253 acid Substances 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000000498 cooling water Substances 0.000 description 1
- 125000000422 delta-lactone group Chemical group 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229940093915 gynecological organic acid Drugs 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 238000003756 stirring Methods 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
-
- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
-
- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/18—Milk in dried and compressed or semi-solid form
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/218—Coagulant
-
- 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
- A23V2250/50—Polysaccharides, gums
- A23V2250/502—Gums
- A23V2250/5036—Carrageenan
-
- 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
- A23V2250/542—Animal Protein
- A23V2250/5424—Dairy protein
- A23V2250/54252—Whey protein
Abstract
우유에 농축유청 단백질과 가라기난을 혼합하는 제1공정과 단백질 응고제로서 초산 및 황산칼슘과 구루코너-델타-락톤을 추가 사용하는 제2공정으로 구성되는 것을 특징으로 하는 우유두부 제조방법.A process for preparing milk tofu, comprising a first step of mixing concentrated whey protein and carrageenan in milk and a second step of further using calcium acetate and gluconate-delta-lactone as protein coagulants.
Description
본 발명은 우유를 원료로 하고 우유에 농축 유청단백질과 가라기난을 추가하고 단백질의 응고제로서 유기산과 무기염 및 구루콘산을 사용한 우유두부 제조방법에 관한 것이다.The present invention relates to a milk tofu manufacturing method using milk as a raw material, adding concentrated whey protein and carrageenan to milk, and using organic acids, inorganic salts, and guruconic acid as coagulants of proteins.
본 발명자의 선특허 제25095호 우유를 원료로한 우유두부 제조방법과 제94115호 계란우유두부 제조방법에 관한 것이었다.The present invention relates to a method for producing milk tofu and a method for manufacturing egg milk tofu with No. 94115.
본 발명은 우유에 농축유청단백질(WPC. Whey Protein concentra)와 가라기난(Carrageenan)을 추가함으로서 수득율을 높이고 보습력이 좋으며 지방의 분리를 방지하고 응고의 안전성과 보형성(保型性)이 좋은 우유두부를 생산하는 공정에 관한 것이다.The present invention improves yield, improves moisturization, prevents fat separation, prevents coagulation, and improves coagulation stability and stability by adding whey protein concentra (WPC) and carrageenan to milk. It relates to a process for producing tofu.
본 발명은 우유에 농축유청 단백질과 가라기난을 추가하고 응고제로서 유기산인 초산(Aceticacid) 구루코노 델타 락톤(GDL Glucono Delta-Lacton)과 황산칼슘용(Caso4)를 사용하므로서 우유두부의 수분함량 75~80%가 돼었으며, 탄수화물이 3~4%로서 선특허 제25905호의 우유두부의 수분함량 55~65%와 탄수화물 5.5~6.5%에 비하여 수득율과 보형성이 좋고 응고의 안전성이 좋은 고단백 영양식품인 우유두부를 얻을 수 있었다.The present invention adds concentrated whey protein and carrageenan to milk, and uses the organic acid (Aceticacid) gurucono delta lactone (GDL Glucono Delta-Lacton) and calcium sulfate (Caso 4 ) as a coagulant, so that the water content of milk tofu 75 High protein nutrition food with good yield and solidification and good coagulation safety compared to 55 ~ 65% of water tofu and 5.5 ~ 6.5% of carbohydrates of Sun Patent No. 25905. Could get milk tofu.
이하 그 실시예를 들면 다음과 같다.An example thereof is as follows.
제1공정1st process
우유에 WPC 15~20%와 가라기난 0.5~1%를 혼합한 후 고성능 믹서를 통과한 후 75~85℃로 가온한다.The milk is mixed with 15-20% WPC and 0.5-1% boiled water, passed through a high-performance mixer and warmed to 75-85 ° C.
제2공정2nd process
제1공정에 초산을 점차적으로 첨가하여 우유의 액성을 pH 3.5~4.0으로 조절하고 황산칼슘 0.1~0.5%와 GDL 0.1~0.5%를 추가 첨가하여 분포상태를 균일하게 저어준다.In the first step, acetic acid is gradually added to adjust the liquidity of milk to pH 3.5-4.0, and calcium sulfate 0.1-0.5% and GDL 0.1-0.5% are added to stir evenly the distribution state.
제3공정3rd process
제2공정에서 응고된 단백질을 필요한 용기에 넣어 압축한다.The protein coagulated in the second step is put into a required container and compressed.
제4공정4th process
제3공정의 압축된 우유두부를 냉각수에 2~3시간 채우기를 하여 일정한 우유두부를 얻는다.The compressed milk tofu of the third step is filled with cooling water for 2-3 hours to obtain a constant milk tofu.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019960053383A KR100368074B1 (en) | 1996-11-12 | 1996-11-12 | Milk tofu manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019960053383A KR100368074B1 (en) | 1996-11-12 | 1996-11-12 | Milk tofu manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR19980035128A true KR19980035128A (en) | 1998-08-05 |
| KR100368074B1 KR100368074B1 (en) | 2003-04-21 |
Family
ID=49381595
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019960053383A KR100368074B1 (en) | 1996-11-12 | 1996-11-12 | Milk tofu manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100368074B1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010016125A (en) * | 2000-11-09 | 2001-03-05 | 이창열 | Preparation Method of Whole Bean Curd by Mixing Coagulants including Inorganic Salts, Organic Acid, and Organic Salts and Thereof Whole Bean Curd |
| KR100449008B1 (en) * | 2002-07-31 | 2004-09-18 | 한국식품개발연구원 | A method for manufacturing textural properties improved Chundubu |
| KR100704327B1 (en) * | 2002-09-25 | 2007-04-09 | 오츠카 세이야쿠 가부시키가이샤 | Gel-form composition for supplying protein and calcium |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100928590B1 (en) | 2007-11-13 | 2009-11-24 | (주)메자닌푸드텍 | Milk tofu manufacturing method and apparatus |
-
1996
- 1996-11-12 KR KR1019960053383A patent/KR100368074B1/en not_active IP Right Cessation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010016125A (en) * | 2000-11-09 | 2001-03-05 | 이창열 | Preparation Method of Whole Bean Curd by Mixing Coagulants including Inorganic Salts, Organic Acid, and Organic Salts and Thereof Whole Bean Curd |
| KR100449008B1 (en) * | 2002-07-31 | 2004-09-18 | 한국식품개발연구원 | A method for manufacturing textural properties improved Chundubu |
| KR100704327B1 (en) * | 2002-09-25 | 2007-04-09 | 오츠카 세이야쿠 가부시키가이샤 | Gel-form composition for supplying protein and calcium |
Also Published As
| Publication number | Publication date |
|---|---|
| KR100368074B1 (en) | 2003-04-21 |
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