KR20010000349A - The making of seasoned dry bean curds - Google Patents
The making of seasoned dry bean curds Download PDFInfo
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- KR20010000349A KR20010000349A KR1020000055064A KR20000055064A KR20010000349A KR 20010000349 A KR20010000349 A KR 20010000349A KR 1020000055064 A KR1020000055064 A KR 1020000055064A KR 20000055064 A KR20000055064 A KR 20000055064A KR 20010000349 A KR20010000349 A KR 20010000349A
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- Prior art keywords
- tofu
- dried
- seasoning
- hot
- beancurd
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 70
- 238000001035 drying Methods 0.000 claims abstract description 14
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 12
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 10
- 239000008162 cooking oil Substances 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims abstract 4
- 235000011194 food seasoning agent Nutrition 0.000 claims description 27
- 238000004519 manufacturing process Methods 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 9
- 239000011780 sodium chloride Substances 0.000 claims description 7
- 238000007654 immersion Methods 0.000 claims description 3
- 238000007605 air drying Methods 0.000 claims 2
- 238000007602 hot air drying Methods 0.000 abstract description 6
- 238000009835 boiling Methods 0.000 abstract description 4
- 238000003860 storage Methods 0.000 abstract description 4
- 238000010411 cooking Methods 0.000 abstract 1
- 238000007598 dipping method Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 230000001953 sensory effect Effects 0.000 description 10
- 230000000704 physical effect Effects 0.000 description 6
- 239000000701 coagulant Substances 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 235000011888 snacks Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 235000019629 palatability Nutrition 0.000 description 3
- 235000013322 soy milk Nutrition 0.000 description 3
- 229920001661 Chitosan Polymers 0.000 description 2
- 235000019750 Crude protein Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 240000006079 Schisandra chinensis Species 0.000 description 1
- 235000008422 Schisandra chinensis Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 238000013077 scoring method Methods 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- 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
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- 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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
- A23V2300/10—Drying, dehydrating
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Inorganic Chemistry (AREA)
- Molecular Biology (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Description
본 발명은 조미된 건조두부에 관한 것으로, 두부를 조미하고 건조하여 저장성 및 기호성을 향상시키는 조미건조두부 및 그 제조방법에 관한 것이다. 필수 아미노산함량이 높은 수용성 대두단백질을 추출 응고시킨 두부는 영양가와 소화율이 높고 가격이 저렴한 고단백 식품이나(Miller, C. D.) 수분함량이 80∼88%로 높아, 부패하기 쉽기 때문에 제조직후에 판매, 소비되어야 하는 단점이 있다. 즉 높은 수분함량으로 인해 보존성이 매우 한정적이다(Rehberger, T,G.). 따라서 압착, 건조, 튀김 등의 방법에 의하여 수분을 제거함으로써 보존성이 향상되고 아울러 여러 가지 독특한 조직을 갖는 다양한 고단백 두부가공 제품들이 개발, 생산되고 있다. 두부는 보통 두부 외에 순두부, 연두부 형태로 판매되고 있고 얼림두부, 튀김두부, 유바(ユバ), 동결건조두부, 기누고시 (キヌゴシ), 압착두부 등의 형태로 가공되고 있다. 이런 두부는 오래전부터 우리나라를 비롯하여 중국, 일본 등 동양 여러나라에서 섭취되어 오던 고단백 식품으로서 동물성 단백질이 부족하였던 이들 국가에서는 귀중한 단백질 급원으로 이용되어 왔다(김우정).The present invention relates to seasoned dried tofu, and relates to seasoned dried tofu and its manufacturing method for seasoning and drying the tofu to improve storage and palatability. Tofu, extracted from water-soluble soy protein with high essential amino acid content, has high nutritional value, high digestibility and low cost, and has high water content (Miller, CD) of 80-88%. There are disadvantages that must be made. In other words, due to the high moisture content, the shelf life is very limited (Rehberger, T, G.). Therefore, various high protein tofu products have been developed and produced by removing moisture by pressing, drying, frying, and the like, and improving their preservation and having various unique structures. Tofu is usually sold in the form of soft tofu and soft tofu, and is processed in the form of frozen tofu, fried tofu, yuba, freeze dried tofu, kinugoshi, and pressed tofu. This tofu is a high protein food that has been ingested in Korea, China, Japan and other Asian countries for a long time and has been used as a valuable source of protein in these countries that lacked animal protein (Kim Woo-jung).
국내특허로는 두유를 소형 용기에 투입하고 응고제와 첨가물을 투입한 다음 밀봉하여 간식용 두부를 제조하는 간식용 두부의 제조 방법 및 그 간식용 두부(공고번호, 10-1996-001410), 두유의 응고물을 가압 로울러로 압착시킨 후 절단하는 마른 두부의 제조방법과 그 자동화 제조장치(공고번호, 10-1999-198966), 응고제로 키토산 저분자분해물을 유기산 용액에 용해하여 첨가하는 키토산을 이용한 두부의 제조방법 (공고번호, 10-1999-205236), 두부를 반죽하여 섞은후 교질상태로 하고 적량의 생 밀기울과 대두미분 등을 혼화한 것을 가열팽창시켜 절단 건조하는 영양 건조두부 제조법(공고번호, 10-1960-002435), 건강음료원료인 오미자의 엑기스를 응고제로 이용한 오미자 엑기스를 응고제로 이용한 두부 및 그 제조방법(공고번호, 10-1999-232072), 두부제조시 덱스트린, 구아검 등을 첨가하여 재성형한 후 동결 건조시켜 장기간 보존이 가능하고, 포장이 용이하며 끓여 복원시 생두부의 식감을 가지는 동결 건조 두부 및 그의 제조 방법 (공고번호 10-1993-002172), 등 두부제조방법에 많은 특허 출원 및 등록이 되어, 두부에 대한 큰 관심도를 보여주고 있다.Domestic patent is to prepare soymilk tofu in soymilk into a small container, add coagulant and additives, and then seal to make snack tofu, and its snack tofu (Notice No. 10-1996-001410), soymilk Method of manufacturing dried tofu which is pressed after cutting coagulated by pressure roller and its automated manufacturing apparatus (Gob No. 10-1999-198966), tofu using chitosan, which dissolves chitosan low molecular weight decomposition products in organic acid solution and adds them as coagulant. Manufacturing method (Bulletin number, 10-1999-205236), Nutritional dried tofu manufacturing method which is made by kneading tofu, mixing it into a colloidal state, and mixing the right amount of raw wheat bran and soy flour to cut and dry it by heat expansion. -1960-002435), Tofu using Schisandra chinensis extract as a coagulant as a coagulant, and a method of manufacturing the same (Notice No. 10-1999-232072), Dextrin, Tofu during tofu manufacturing Freeze-dried tofu and its manufacturing method (notice 10-1993-002172), etc Many patent applications and registrations in the manufacturing method, showing great interest in tofu.
본 발명은 상기한 바와 같이 두부제조과정을 변경하거나 제조시에 기호식 또는 영양성이 있는 물질을 첨가하는 것이 아니라, 기존 제조되어 있는 두부를 조미, 건조함으로서 영양이 풍부한 두부의 소비촉진과 기호성 및 저장성을 높이고자 한 것으로서, 상기한 내용들과는 본질적으로 다른 것이다. 또한 본발명으로 인한 부수적인 효과로는 쉽게 부패되는 두부의 폐기율을 낮출 수 있고, 두부의 수급조절에도 일익을 더할 수 있다.The present invention does not change the manufacturing process of the tofu as described above, or adds palatable or nutritious substances at the time of manufacture, but promotes consumption and palatability and shelf life of nutritious tofu by seasoning and drying the prepared tofu. It is intended to be high, and is essentially different from the above. In addition, as a side effect of the present invention can reduce the disposal rate of easily tofu tofu, can also add to the supply and demand control of tofu.
도 1은 본 발명에 의한 조미건조두부의 제조공정이다.1 is a manufacturing process of seasoned dried tofu according to the present invention.
이러한 목적을 달성하기 위해 본 발명에 의한 제조방법은, 두부를 조미하기 쉽게 식염수(1∼3%)에 침지한 후 냉풍건조하는 과정과; 설탕 20∼40중량%나 간장(순간장) 20∼40중량%의 조미액에 침지 후 열풍건조하여 조미건조두부를 만드는 것을 특징으로 한다. 이와 같은 본 발명에 의하면, 부패되기 쉬운 일반두부의 저장성을 높이고, 또한 간식용이나 안주용으로 언제든지 이용할 수 있게 할 수 있다.In order to achieve the above object, the production method according to the present invention comprises the steps of immersing in saline (1 to 3%) so as to season the tofu; It is characterized by making hot dried tofu after immersion in a seasoning solution of 20-40% by weight of sugar or 20-40% by weight of soy sauce. According to the present invention as described above, it is possible to increase the shelf life of the general tofu that is easily decayed, and to use it at any time for snacks or snacks.
이하 본 발명의 제조방법을 구성하는 각 공정을 보다 구체적으로 설명한다. 그러나 다음의 예는 본 발명의 예시를 나타내는 것으로써 이에 의하여 본 발명의 기술적 범위가 한정되는 것은 아니다.Hereinafter, each step constituting the manufacturing method of the present invention will be described in more detail. However, the following examples show examples of the present invention, and the technical scope of the present invention is not limited thereto.
(1) 두부조미 전 냉풍 건조하는 단계(1) step of drying the cold air before tofu seasoning
두부를 조미하기 쉽게 건조하는 단계로서 일반(시판)두부를 두께 1cm, 폭 4×5cm 정도로 자르고, 식염수에 넣어 기본간을 한다. 이 때 적당한 식염수의 농도를 구하고자 10명의 잘 훈련된 관능검사원들로부터 관능검사를 실시하였는데 그 결과는 표 1과 같다. 관능검사는 9점 평점법으로 아주나쁨을 1, 보통을 5, 아주좋음을 9로 하여 평가하였다(이하 동일함).Dry tofu is easy to season. Cut commercial tofu into 1cm thick and 4x5cm wide, and put it in saline to make basic liver. At this time, sensory tests were conducted by 10 well-trained sensory examiners to find the proper saline concentration. The results are shown in Table 1. The sensory test was evaluated using a 9-point scoring method, with 1 being very poor, 5 being moderate, and 9 being very good (the same applies below).
표 1. 식염수 농도에 따른 두부의 관능검사Table 1. Sensory Evaluation of Tofu According to Saline Concentration
표 1과 같이 식염의 농도는 2%가 가장 적당하였다. 이 정도 농도의 식염수에 두부를 넣어 약하게 끓인다. 식염수에서 끓이는 시간에 따른 물성은 물성분석기(TA-XT2, Stable Micro System, England)로 Probe Ø5mm, strain 50% 의 조건에서 측정하였는데(이하 동일함) 결과는 표 2와 같다.As shown in Table 1, the most suitable salt concentration was 2%. Put the tofu in the saline solution of this concentration and boil lightly. The physical properties with boiling time in saline were measured using a physical property analyzer (TA-XT2, Stable Micro System, England) under conditions of Probe Ø5 mm and strain 50% (the same applies below).
표 2. 식염수(끓임) 침지시간에 따른 물성변화Table 2. Changes in physical properties with saline (boiling) immersion time
표 2에서와 같이 끓이는 시간이 많을수록 탄력성과 경도가 낮아졌는데, 두부 내부까지 식염수가 침투하기에는 30분 정도가 적당하였다. 이 때 심하게 끓이면 두부끼리 마찰에 의해 파쇄되거나, 끓어 넘칠 경우에는 제품이 좋지 않으므로 주의한다. 이 작업이 끝나면 10℃에서 24시간 정도 냉풍건조한다. 손으로 만져 표면에 물기가 느껴지지 않고 약간 탄력성이 부여될 정도로 건조되면 조미·건조단계로 넘어간다.As shown in Table 2, the more the boiling time was, the lower the elasticity and hardness, and about 30 minutes was proper for the saline solution to penetrate the inside of the tofu. At this time, if you boil badly, the tofu will be crushed by friction, or if it boils over, the product is not good. After this operation, cool and dry at 10 ℃ for 24 hours. When touched by hand and dried to the extent that water is not felt on the surface and gives a little elasticity, it goes to seasoning and drying stage.
(2) 두부조미·건조단계(2) Tofu seasoning, drying stage
먼저 원하는 조미액을 물과 같이 혼합하는데, 설탕의 경우는 끓여 시럽형태로 만든다. 그 다음 냉풍건조된 두부를 조미액 속에 약 30분 정도 침적시켜 조미한다. 그리고 60℃에서 수분이 18∼20%되게 열풍건조를 한다. 이때 튀김상태로 만들고자 할 경우는 조미액에 담그지 말고, 기본간만 된 그대로 열풍건조(수분 7∼8%)하고 식용유에 튀긴다.First mix the desired seasoning with water, but in the case of sugar, boil it into a syrup form. The cold-dried tofu is then immersed for about 30 minutes in the seasoning. And hot-air-dried so that moisture may be 18 to 20% at 60 degreeC. At this time, if you want to make a fried state, do not immerse in seasoning liquid, just dry the hot air as it is only the basic liver (water 7-8%) and fry in cooking oil.
조미액은 다양한 종류와 농도로 비교하고, 건조 후 물성과 색도를 측정하였는데, 색도는 색차계(TC-3600, Tokyo Denshoku Co.)를 사용하여 L: 명도(100∼0), a: 적(+60)∼녹(-60), b: 황(+60)∼청(-60) 의 값으로 나타내었다(이하 동일함). 그 중 대표적인 결과는 표 3과 같다.Seasoning liquids were compared with various kinds and concentrations, and the physical properties and chromaticity were measured after drying. The chromaticity was measured using a color difference meter (TC-3600, Tokyo Denshoku Co.) and L: lightness (100 ~ 0), a: red (+ 60) to green (-60) and b: sulfur (+60) to blue (-60). Representative results are shown in Table 3.
표 3. 조미액과 농도에 따른 물성 및 색도(열풍건조 60℃)Table 3. Properties and Colors according to Seasoning Solution and Concentration (Hot Air Drying 60 ℃)
표 3과 같이 조미액에 따른 건조두부의 탄력성은 설탕, 간장 등에서는 큰 차이를 보이지 않았으나 건조 후 튀긴 두부의 경우는 0.59로 낮았다. 경도는 조미액 및 농도에 따라 차이를 보였는데, 설탕의 경우 농도가 높을수록 낮아지는 경향이었다. 색도에서는 백설탕에 침적시키거나 튀긴 경우에 명도(L)가 높아 밝은 색상을 띠었고, 적색도(a)는 낮고 황색도(b)는 높아 전체적으로 밝은 황색을 띠었다.As shown in Table 3, the elasticity of dried tofu according to seasoning liquid did not show a big difference in sugar and soy sauce, but the value of dried tofu after drying was low as 0.59. Hardness was different depending on seasoning and concentration, but sugar tended to decrease with higher concentration. In the chromaticity, the lightness (L) was bright when it was immersed or fried in white sugar. The redness (a) was low and the yellowness (b) was high.
상기한 건조두부를 외관, 맛, 총평으로 구분하여 관능검사를 실시한 결과는 표 4와 같다.The results of the sensory test by dividing the dried tofu into appearance, taste and total level are shown in Table 4.
표 4. 조미액 및 농도에 따른 관능검사(열풍건조 60℃)Table 4. Sensory test according to seasoning liquid and concentration (hot air drying 60 ℃)
상기한 표에서와 같이 외관은 및 맛은 각각 30%의 조미액 침지시에 가장 높은 평가를 받았고, 전체적으로는 간장(순간장) 30%, 흑설탕 30% 및 건조 후 튀겼을 때 가장 높은 평가를 받아 소비자의 기호에 부응할 수 있을 것으로 사료되었다.As shown in the table above, the appearance and taste were the highest when immersed in 30% of seasoning liquid, respectively, and the overall evaluation was the highest when it was fried 30% with soy sauce, 30% brown sugar and fried after drying. It is thought that it can meet the preference of.
이 중에서 관능검사에서 높은 평가를 받은 설탕, 간장(순간장)의 30%액에 조미한 경우와 튀김은, 비교를 위해 건조방식을 동결건조로 하여 물성 및 관능을 평가하여 비교 예1에 나타내었다.In the case of seasoning and frying with 30% of sugar and soy sauce (high soy sauce), which were highly evaluated by the sensory test, the physical properties and sensory properties of the lyophilized drying method were shown in Comparative Example 1 for comparison. .
비교 예1. 조미액에 따른 물성 및 관능검사(동결건조)Comparative Example 1. Physical property and sensory test according to seasoning liquid (freeze drying)
비교 예1에서 보는 바와 같이 동결건조시에는 열풍건조한 것에 비해 탄력성이 낮아 질감이 떨어졌고, 전체적인 관능검사에서도 낮은 평가를 받아 건조방법은 열풍으로 하는 것이 좋다고 판단되었다.As shown in Comparative Example 1, the freeze-drying resulted in low elasticity compared to hot air drying, and the texture was low.
표 4의 관능검사에서 높은 평가를 받은, 이들 각각의 30% 조미액에 침지한 경우와 튀긴 제품은 성분을 분석하였는데 그 결과는 표 5와 같다. 이때 조단백은 단백질추출기(Bchi 315, Deutschland)로, 무기성분은 Atomic absorption spectrophotometer (HITACHI 170-30, Hitachi, Tokyo)를 사용, 흡광도를 측정하여 정량하였다.In the sensory test of Table 4, each of them was immersed in the 30% seasoning solution and fried products were analyzed for the components, the results are shown in Table 5. At this time, crude protein is a protein extractor (B chi 315, Deutschland), the inorganic components were quantified by measuring the absorbance using an Atomic absorption spectrophotometer (HITACHI 170-30, Hitachi, Tokyo).
표 5. 조미액에 따른 건조두부의 성분분석(열풍건조 60℃)Table 5. Ingredient Analysis of Dried Tofu According to Seasoning Solution (Hot Air Drying 60 ℃)
표 5에서 보는 바와 같이 수분은 조미액침지 후 건조시에는 18∼19%, 건조 후 튀겼을 경우는 7.7%였고, 조단백 및 무기성분은 건조율을 감안하여 판단하면 시판두부의 성분을 잘 보존하고 있다.As shown in Table 5, moisture was 18-19% when dried after seasoning and 7.7% when fried after drying. The crude protein and inorganic components were well preserved in the commercial tofu when judged in consideration of the drying rate. .
상기와 같이 본발명에 의해 만들어진 조미건조두부는, 두부의 영양을 그대로 간직하면서 기호도를 향상하고, 바로 식용할 수 있으며, 또한 일반두부가 쉽게 부패하기 때문에 유통기간이 1∼3일로 극히 짧은 것에 비해 장기보존 할 수 있어 저장성을 크게 높일 수 있다.The seasoned dried tofu made by the present invention as described above, while retaining the nutrition of tofu as it is, improves the palatability, can be eaten immediately, and because the tofu is easily decayed, the shelf life is very short as 1 to 3 days. Long-term storage can greatly improve storage.
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