KR20000000358A - Bean-curd production method to preserve for long time - Google Patents

Bean-curd production method to preserve for long time Download PDF

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Publication number
KR20000000358A
KR20000000358A KR1019990044636A KR19990044636A KR20000000358A KR 20000000358 A KR20000000358 A KR 20000000358A KR 1019990044636 A KR1019990044636 A KR 1019990044636A KR 19990044636 A KR19990044636 A KR 19990044636A KR 20000000358 A KR20000000358 A KR 20000000358A
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South Korea
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tofu
sterilization process
bean
cooling
sterilizing
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KR1019990044636A
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Korean (ko)
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최병연
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최병연
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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
    • 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
    • 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
    • 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
    • A23L3/02—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus
    • 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
    • A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
    • 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
    • A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
    • A23L3/28—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
    • 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
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • 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

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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

PURPOSE: A bean-curd production method to preserve for a long time is provided to prevent the loss of protein of bean-curds, to preserve for a long time. CONSTITUTION: A bean-curd production method comprises the steps of: sterilizing 16% concentration of soy oil with boiling for 5-7min. at a high temperature/high pressure; airtight wrapping with injecting a coagulating agent, quick-cooling the sterilized soy oil; sterilizing for 40min. at 82°C of water; sterilizing bacillus that exists in a wrapping paper and the bean-curd with sterilizing with ultraviolet rays; quick-cooling at 7-10°C; and keeping in a refrigerator.

Description

장기보존이 가능한 두부 제조방법{.}Long-term preservation method of tofu {.}

본 발명은 장기보존이 가능한 두부 제조방법에 관한 것으로, 특히 일정한 공정을 거쳐 제조된 콩물을 다시 냉각하여 살균된 두유에 응고제를 첨가하여 진공 포장하므로서 두부의 단백질을 최대한 살리면서 장기 보존이 가능하도록 한 장기보존이 가능한 두부 제조방법에 관한 것이다.The present invention relates to a method of manufacturing tofu that can be stored for a long time, and in particular, by cooling the soybeans prepared through a certain process again and adding a coagulant to the sterilized soymilk under vacuum to make long-term preservation while maximizing the protein of the tofu. It relates to a tofu manufacturing method capable of long-term storage.

일반적으로 콩을 주원료로한 두부는 건강보조식품의 기능을 갖추고 있고 밭에서 나는 쇠고기라는 별칭으로 각종 요리(찌개, 만두, 부침개등)에 첨가되어 많은 사람들이 즐기고 있다.In general, bean-based tofu has the function of health supplement food, and it is a nickname of beef from the field, and is added to various dishes (jjigae, dumpling, pancake, etc.) and enjoyed by many people.

그러나 이러한 두부는 제품 특성상 유통기한이 짧으므로 즉석에서 시식해야 하고 오랜기간 경과되면 다른 음식에 비해 쉽게 변질되어 폐기 처분해야 하기 때문에 보관상의 문제점이 있었다.However, the tofu has a short shelf life due to the nature of the product, and must be sampled immediately.

따라서 본 발명의 목적은 상기와 같은 종래의 문제점을 감안하여 안출한 것으로, 일정한 공정을 거쳐 제조된 콩물을 다시 냉각하여 살균된 두유에 응고제를 첨가하여 진공 포장하므로서 두부의 단백질을 최대한 살리면서 멸균하여 장기 보존이 가능하도록 한 장기보존이 가능한 두부 제조방법을 제공하는데 있다.Therefore, the object of the present invention was devised in view of the above-mentioned conventional problems, and by sterilizing while soaking the protein of the tofu as possible by adding a coagulant to the sterilized soymilk by vacuum cooling the soybean water prepared through a certain process. The present invention provides a tofu manufacturing method capable of long-term preservation that enables long-term preservation.

상기와 같은 목적을 달성하기 위한 수단으로 본 발명은, 종래의 방식으로 농도가 16%인 두유를 생산하여 고온 고압(130°C - 150。C, 1 ton) 상태에서 5-7분 동안 끊여 두유에 존재하는 세균을 살균하는 1차 살균공정과,As a means for achieving the above object, the present invention produces soymilk with a concentration of 16% in a conventional manner, soaked for 5-7 minutes at a high temperature and high pressure (130 ° C-150 ° C, 1 ton) state A first sterilization process for sterilizing bacteria present in the

1차 살균공정을 통해 두유가 살균되면 두유 온도가 16。C를 유지토록 급냉하고 응고제를 투입하여 산소 투과성이 없는 레토르트 파우치와 같은 합성수지재의 필름으로된 포장지내에 넣고 진공포장하는 포장공정과,When the soy milk is sterilized through the first sterilization process, the soy milk temperature is quenched to maintain the temperature of 16 ° C and the coagulant is put into the wrapping paper made of a film of synthetic resin such as a retort pouch having no oxygen permeability, and the vacuum packing process;

두부가 포장지에 포장되면 82°C 의 수온에서 40분 정도 살균하면서 다음 자외선 살균하여 포장지 및 두부에 존재하는 균을 살균하는 2차 살균공정과,When the tofu is packaged in a wrapping paper, the second sterilization process sterilizes the germs present in the wrapping paper and the tofu by sterilizing it for about 40 minutes at a water temperature of 82 ° C.

2차 살균공정을 통과한 포장지와 두부를 7°C - 10°C 급냉하여 냉장실에 보관하는 보관공정을 차례로 거쳐 두부가 제조 판매되는 것을 그 기술적 구성상의 기본 특징으로 한다.It is the basic feature of the technical composition that the tofu is manufactured and sold through the packing paper which passed the second sterilization process and the storage process of quenching the tofu at 7 ° C-10 ° C and storing it in the refrigerator compartment.

이하 본 발명의 바람직한 실시예를 보다 상세하게 설명하면 다음과 같다.Hereinafter, preferred embodiments of the present invention will be described in detail.

본 발명도 콩을 준비하여 이물질을 제거한 후 깨끗한 물에 일정시간동안 침수시키는 세척공정과, 세척공정을 통한 콩을 분쇄기에 투입하고 미세한 입자상태로 분쇄하는 분쇄공정과, 분쇄공정을 통해 콩이 콩물과 비지로 분리되면 콩물만을 1 ton의 고압력에서 100°C - 110°C로 5-7분 정도 끊이는 멸균공정과, 멸균공정을 통한 두부를 7°C - 10°C 로 강제 냉각시키는 냉각공정을 차례로 통하여 제조되는 것은 종래와 같다.The present invention also prepared soybeans to remove foreign matters and then immersed in clean water for a certain time, the crushing process to put the soybeans through the washing process in the crusher and pulverizes into fine particles, and crushed soybeans through the crushing process When it is separated into blotter and bean curd, sterilization process is cut for 5-7 minutes at 100 ° C-110 ° C at a high pressure of only 1 ton, and cooling by force cooling the head to 7 ° C-10 ° C through sterilization process. It is the same as conventionally manufactured through the process.

다만 본 발명은 두부의 장기 보존이 가능하도록 한 것으로 이는 다음과 같은 별도의 공정을 거친다.However, the present invention is to enable the long-term preservation of tofu, which goes through a separate process as follows.

포장공정,Packaging Process,

종래의 방법으로 농도가 16%인 두유를 생산하여 고온 고압(130°C - 150°C, 1 ton) 상태에서 5-7분 동안 끊여 두유에 존재하는 세균을 멸균(살균)한다. 1차 살균된 두유가 16°C를 유지토록 급냉하고 이에 응고제를 투입하여 준다.The conventional method produces a soymilk with a concentration of 16% and sterilizes (sterilizes) the bacteria present in the soymilk by cutting it for 5-7 minutes under high temperature and high pressure (130 ° C-150 ° C, 1 ton). The first sterilized soymilk is quenched to maintain 16 ° C and a coagulant is added.

그후 두유를 산소 투과성이 없는 레토르트 파우치와 같은 합성수지재의 필름으로된 포장지내에 두유를 넣고 진공포장한다. 이때 레토르트 파우치와 같은 재질의 포장지에 진공 포장된 두부는 산소 투광성이 없고 멸균상태이기 때문에 적어도 6개월 정도의 장기 보존이 가능하게 된다.The soymilk is then vacuum packed in a wrapper made of a film of synthetic resin such as a retort pouch with no oxygen permeability. In this case, the tofu vacuum-packed in a wrapper of the same material as the retort pouch is capable of long-term storage for at least six months because it is oxygen-free and sterilized.

2차 살균공정,Secondary sterilization process,

상기 1차 살균공정에서 살균된 포장지에 진공 포장되면 82°C 의 수온에서 40분 정도 살균하여 포장지에 존재하는 균을 살균하면서 포장된 두부를 자외선 살균하여 두부 및 포장지에 존재하는 세균을 살균한다.When vacuum-packed in the packaging sterilized in the first sterilization process sterilized for about 40 minutes at a water temperature of 82 ° C to sterilize the bacteria present in the packaging while ultraviolet sterilization of the packaged tofu to sterilize the bacteria present in the tofu and packaging.

보관공정,Storage Process,

2차 살균공정을 통과한 포장지와 두부를 7°C - 10°C 급냉하여 냉장실에 보관한 후 이를 시중에 유통시키면 두부의 단백질을 최대한 보장하는 동시에 진공 포장된 두부는 장기보존이 가능하게 된다.After quenching the packaging paper and tofu through the 2nd sterilization process at 7 ° C-10 ° C and storing them in the refrigerator, they are distributed on the market to ensure the protein of the tofu as much as possible, while vacuum-packed tofu can be stored for a long time.

이상에서 살펴본 바와 같이 본 발명에 의하면, 종래 세척공정-분쇄공정-멸균공정-냉각공정을 차례로 거쳐 제조된 콩물을 다시 냉각하고 살균된 두유에 응고제를 첨가하여 진공 포장한 후 이를 시중에 유통시키기 때문에 두부의 단백질이 최대한 보장됨은 물론 장기 보존이 가능하는 등의 효과가 있는 것이다.As described above, according to the present invention, after cooling the soybeans prepared through the conventional washing process-grinding process-sterilization process-cooling process and adding a coagulant to the sterilized soymilk and vacuum-packing them, they are distributed in the market. Tofu protein is guaranteed as well as long-term preservation is effective.

Claims (1)

콩을 준비하여 이물질을 제거한 후 깨끗한 물에 일정시간동안 침수시키는 세척공정과, 세척공정을 통한 콩을 분쇄기에 투입하고 미세한 입자상태로 분쇄하는 분쇄공정과, 분쇄공정을 통해 콩이 콩물과 비지로 분리되면 콩물만을 끊여 주어 살균하는 멸균공정과, 멸균공정을 통한 두부를 7°C - 10°C 로 강제 냉각시키는 냉각공정을 차례로 통하여 제조되는 두부에 있어서,Prepare the soybeans to remove foreign substances and immerse them in clean water for a certain time, crushing the beans into the grinder and crushing them into fine particles. In the tofu prepared by the sterilization process of breaking only soybeans when separated, sterilization process, and the cooling process of forcibly cooling the tofu through the sterilization process to 7 ° C-10 ° C, 상기 종래의 방식으로 농도가 16%인 두유를 생산하여 고온 고압(130°C - 150°C, 1 ton) 상태에서 5-7분 동안 끊여 두유에 존재하는 세균을 살균하는 1차 살균공정과, 1차 살균공정을 통해 두유가 살균되면 두유 온도가 16°C를 유지토록 급냉하고 응고제를 투입하여 산소 투과성이 없는 레토르트 파우치와 같은 합성수지재의 필름으로된 포장지내에 넣고 진공포장하는 포장공정과, 두부가 포장지에 포장되면 82°C 의 수온에서 40분 정도 살균하면서 다음 자외선 살균하여 포장지 및 두부에 존재하는 균을 살균하는 2차 살균공정과, 2차 살균공정을 통과한 포장지와 두부를 7°C - 10°C 급냉하여 냉장실에 보관하는 보관공정을 차례로 거쳐 두부가 제조 판매되는 것을 특징으로 하는 장기보존이 가능한 두부 제조방법.The first sterilization process to produce soy milk with a concentration of 16% in the conventional manner to sterilize the bacteria present in the soy milk by cutting for 5-7 minutes at a high temperature and high pressure (130 ° C-150 ° C, 1 ton), When the soymilk is sterilized through the first sterilization process, the soymilk temperature is quenched to maintain 16 ° C and the coagulant is put into the wrapping paper made of film of synthetic resin such as retort pouch with no oxygen permeability and vacuum packing. Once packaged, the second sterilization process sterilizes 40 minutes at 82 ° C water temperature and then sterilizes the bacteria present in the wrapper and tofu, and the wrapper and tofu which have passed the second sterilization process at 7 ° C- Tofu manufacturing method, characterized in that the tofu is manufactured and sold through a storage process to be quenched at 10 ° C and stored in the refrigerator compartment.
KR1019990044636A 1999-10-14 1999-10-14 Bean-curd production method to preserve for long time KR20000000358A (en)

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030074909A (en) * 2002-03-14 2003-09-22 박연례 Manufacturing method of bean curd emitting a sweet fragrance and bean curd by the method
KR100441427B1 (en) * 2002-03-14 2004-07-23 박연례 Manufacturing method of instant bean curd and instant bean curd by the method
KR100441426B1 (en) * 2002-03-14 2004-07-23 박연례 Manufacturing method of instant spiced bean curd and instant spiced bean curd by the method
KR100456925B1 (en) * 2001-03-12 2004-11-10 아사히 푸드 프로세싱 캄파니 리미티드 Soymilk and tofu manufacturing method
KR102635688B1 (en) 2023-06-28 2024-02-14 주식회사 유니테스트 Electrical characteristics testing apparatus for continuous process solar modules of plate substrate type

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100456925B1 (en) * 2001-03-12 2004-11-10 아사히 푸드 프로세싱 캄파니 리미티드 Soymilk and tofu manufacturing method
KR20030074909A (en) * 2002-03-14 2003-09-22 박연례 Manufacturing method of bean curd emitting a sweet fragrance and bean curd by the method
KR100441427B1 (en) * 2002-03-14 2004-07-23 박연례 Manufacturing method of instant bean curd and instant bean curd by the method
KR100441426B1 (en) * 2002-03-14 2004-07-23 박연례 Manufacturing method of instant spiced bean curd and instant spiced bean curd by the method
KR102635688B1 (en) 2023-06-28 2024-02-14 주식회사 유니테스트 Electrical characteristics testing apparatus for continuous process solar modules of plate substrate type

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