KR20030004894A - Manufacturing method protein powder of soybean for instant - Google Patents
Manufacturing method protein powder of soybean for instant Download PDFInfo
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- KR20030004894A KR20030004894A KR1020010040641A KR20010040641A KR20030004894A KR 20030004894 A KR20030004894 A KR 20030004894A KR 1020010040641 A KR1020010040641 A KR 1020010040641A KR 20010040641 A KR20010040641 A KR 20010040641A KR 20030004894 A KR20030004894 A KR 20030004894A
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- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 24
- 244000068988 Glycine max Species 0.000 title claims abstract description 24
- 239000000843 powder Substances 0.000 title claims abstract description 23
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 22
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 6
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 6
- 235000013527 bean curd Nutrition 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000001694 spray drying Methods 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims abstract description 3
- 108010073771 Soybean Proteins Proteins 0.000 claims description 18
- 229940001941 soy protein Drugs 0.000 claims description 18
- 239000008187 granular material Substances 0.000 claims description 3
- 239000000701 coagulant Substances 0.000 abstract description 10
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 8
- 238000005406 washing Methods 0.000 abstract description 7
- 235000013322 soy milk Nutrition 0.000 abstract description 5
- 238000002791 soaking Methods 0.000 abstract description 2
- 238000000227 grinding Methods 0.000 description 5
- 235000014347 soups Nutrition 0.000 description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 4
- 244000046052 Phaseolus vulgaris Species 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 210000002374 sebum Anatomy 0.000 description 3
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 2
- 239000000356 contaminant Substances 0.000 description 2
- 238000007598 dipping method Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 108010083391 glycinin Proteins 0.000 description 2
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 239000002518 antifoaming agent Substances 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 229910000160 potassium phosphate Inorganic materials 0.000 description 1
- 235000011009 potassium phosphates Nutrition 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
-
- 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
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- 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
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/46—Spray-drying
-
- 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
Landscapes
- 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)
- Biochemistry (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Description
본 발명은 즉석두부제조용 대두단백질분말 제조방법에 관한 것으로, 더욱 구체적으로는 콩(대두)을 세척 침지하여 불린다음 마쇄하여 비지를 분리제거하고 두부제조에 필요한 콩물을 끓인후 이를 분무건조하는 수단으로 대두단백질분말을 제조하여 일반소비자들이 상기 대두단백질분말을 이용하여 손쉽게 신선한 두부를 만들어 먹을수 있고, 상기 분말에 응고제와 각종 양념을 별도 첨가하여 일반 소비자의 기호에 따라 다양한 맛을 낼수 있도록 한 것이다.The present invention relates to a method for producing soy protein powder for instant tofu production, and more specifically, it is called by washing and soaking soybean (soybean), and then crushed to remove sebum and boil the soybeans required for tofu production and spray drying it. By preparing soy protein powder, general consumers can easily eat fresh tofu using the soy protein powder, and add coagulant and various seasonings to the powder to make various flavors according to the taste of general consumers.
일반적으로 두부는 콩을 침지하여 불린다음 이를 마쇄하여 가용성성분을 더운물로 용출시킨후 여기에 응고제를 넣어 응고시킨 것이다.Generally, tofu is called by dipping soybeans and then grinding it to elute the soluble components with hot water and coagulate it with coagulant.
대두 단백질의 주성분인 글리시닌(glycinin)은 묽은 염류용액에 녹는 성질이 있는데, 콩 중에는 인산칼륨과 같은 염류가 있으므로 콩을 마쇄하어 두유를 만들면 여기에 녹아 나온다.Glycinin, the main component of soy protein, is soluble in dilute salt solutions. Soybeans contain salts such as potassium phosphate. Soybeans are crushed to make soy milk.
이 글리시닌(glicinin)을 70℃이상으로 가열한후 염화마그네슘, 염화칼슘,황산칼슘, G.D.L등의 응고제를 넣어 응고시킨다.The glycinin is heated to 70 ° C. or higher and coagulated by adding coagulants such as magnesium chloride, calcium chloride, calcium sulfate, and G.D.L.
즉, 일반적인 두부제조공정은 선별된 콩을 물로 깨끗이 씻어 협잡물을 제거하는 세척공정과, 상기 세척된 콩을 물에 담가 불리는 침지공정과, 상기 침지된 콩을 마쇄하여 비지를 분리하는 마쇄 및 분리공정과,That is, a general tofu manufacturing process includes a washing process of washing selected beans cleanly with water to remove contaminants, an immersion process in which the washed beans are soaked in water, and a grinding and separation process of separating the soybeans by grinding the soaked beans. and,
상기 비지가 분리된 콩물을 끓이고 응고제를 넣어 두부를 제조하는 다단계의 두부생산공정으로 되어 있으므로 일반소비자가 직접 만들어 먹는데 시간과 불편이 따르고 아니라 신선도를 유지하기 어려우며 소비자의 기호에 맞는 다양한 맞의 두부를 제공할수 없었다.It is a multi-stage tofu production process that prepares bean curd by boiling soybeans separated from the bean curd and adds coagulant. Therefore, it is difficult for general consumers to make and eat, and it is difficult to maintain freshness and to meet various customer's preferences. Couldn't provide
또한 이를 감안하여 콩을 미분쇄한 대두분말이 있었으나 이는 단백질함량이 5∼6%정도로 미약하여 전두부를 만들수는 있지만 일반두부와 같이 만들수는 없었다.In addition, there were soybean powder which has been pulverized soybeans in consideration of this, but the protein content is weak at about 5 ~ 6%, so it can make whole tofu, but it cannot be made like regular tofu.
본 발명은 이와같은 문제점을 해결하기 위하여 일반소비자들이 손쉽게 두부를 만들어 먹을수 있는 대두단백질 분말을 제조한 것이다.The present invention is to prepare a soy protein powder that can be easily eaten by the general consumer to solve this problem.
즉, 두부제조공정에서의 세척공정, 침지공정, 마쇄 및 분리공정을 거친 콩물을 끊여 농축한후 이를 분무건조하는 수단으로 분말화된 대두단백질분말을 제품화한 것이다.That is, powdered soy protein powder is commercialized as a means of spray-drying the concentrated soybean after washing, dipping, grinding and separating in the tofu manufacturing process.
이제품은 응고제와 뜨거운 물을 부어 혼합하면 두부가 되며 별도 첨가한 양념을 넣어 즉석에서 먹을수 있도록 한 것이다.This product is made by adding coagulant and hot water to tofu, and adding the seasoning so that it can be eaten immediately.
본 발명은 두부제조공정상 두부제조가능한 콩물을 만들되 선별된 콩을 철분이 없는 물로 깨끗이 씻어 협잡물을 제거하는 세척공정과; 상기 세척된 콩을 물에 담아 불리되 봄,가을에는 8∼12시간, 여름에는 5∼6시간, 겨울에는 12∼24시간동안 물에 담아 부피가 원료콩의 2.3∼2.5배가 되게하고, 이를 마쇄여과기로 마쇄하고 비지를 분리시킨 콩물(단백질농도10∼55%)을 만드는 마쇄및 분리공정과; 상기 비지가 분리된 콩물을 95∼100℃이상에서 3∼5분간 끊여 (이때 거품이 생겨 넘치는 것을 막기 위해 소포제를 첨가한다) 농축한후 이를 스프레이 드라이(Sprey Dryer)방식으로 분무건조하여 단백질분말로 만든다.The present invention provides a tofu manufacturing soybeans in the tofu manufacturing process, washing process to remove the contaminants by washing the selected beans with iron-free water; The soaked soybeans are called water, called 8-12 hours in spring, 5-6 hours in summer, and 12-24 hours in winter so that the volume is 2.3-2.5 times the raw soybeans, and ground. Grinding and separating to make soybean water (protein concentration of 10 to 55%), which is ground by a filter and the sebum is separated; The soybeans from which the sebum is separated are cut for 3 to 5 minutes at 95 to 100 ° C. or more (in this case, an antifoaming agent is added to prevent bubbles from overflowing), and then concentrated and spray-dried by spray drying to a protein powder. Make.
상기 분무건조수단에서는 외부가열열풍온도 190∼210℃와, 회전수10,000rpm의 조건으로 분무함과 아울러 건조온도95∼115℃에서 건조한다.In the spray drying means, the spray is sprayed under conditions of an external heating hot air temperature of 190 to 210 ° C and a rotational speed of 10,000 rpm, and dried at a drying temperature of 95 to 115 ° C.
이와같이 분말화된 대두단백질을 인스턴트포장시켜 유통시키되 상기의 대두단백질의 건조된 분말과 응고제(간수), 양념스프를 종이컵과 같은 일회용 용기등에 포장한다.The powdered soy protein is immediately packaged and distributed, but the dried powder of the soy protein, coagulant (salt water) and seasoning soup are packaged in a disposable container such as a paper cup.
그리고 양념스프는 별도로 소포장으로 첨부하여 소비자의 기호에 맞추어 공급하도록 한다.And seasoning soup is attached separately in small package to supply according to consumer's preference.
또한 대두단백질분말의 수용성을 높이기 위해서 대두단백질분말을 좁은 범위의 미세한 알갱이 크기분포를 갖는 구형의 그래뉼(granule)로 제조하여서 된 것이다.In addition, in order to increase the solubility of soy protein powder, soy protein powder is made of a spherical granule (granule) having a fine grain size distribution in a narrow range.
이와같이 제조된 즉석 두부제조용 대두단백질분말과 응고제(간수)를 뜨거운물로 섞어주면 약 5분정도 지난후에 응고된 상태의 두부가 만들어지고 여기에 첨부된 양념스프를 넣어 즉석에서 먹을수 있게 된다.Soy protein powder and coagulant (salt water) for instant tofu production prepared in this way are mixed with hot water to make a curd tofu after about 5 minutes, and the seasoning soup attached to it can be eaten immediately.
한편, 상기 대두단백질분말에 응고제를 섞지않고 뜨꺼운 물이 담긴 용기에 넣고 저어주면 두유가 만들어져서 즉석에서 신선한 두유를 만들어 먹을수 있게 되는 것으로 이는 본 발명의 권리범위에 속한다 할 것이다.On the other hand, the soy protein powder without mixing the coagulant in a container containing hot water and stir so that the soy milk is made to eat fresh soy milk on the fly, which will be within the scope of the present invention.
이와같이 본 발명은 두부제조에 필요한 기본요소인 수용성대두단백질을 충분히 추출하여 농축 분말화 하거나 그래뉼화 하여 응고제(간수), 각종 양념스프등과 함께 일회용 포장용기에 포장하여 유통시키고 이를 소비자들이 구입하여 종래의 다단계의 제조공정을 거쳐 두부를 제조하는 것과 같은 효과를 가지면서 손쉽게 신선한 두부를 만들어 먹을수 있게 된다.As such, the present invention is sufficient to extract the water-soluble soy protein, which is a basic element necessary for the production of tofu, concentrated powdered or granulated, packaged and distributed in a disposable packaging container with coagulant (salt water), various seasoning soups, and purchased by consumers. Through the multi-step manufacturing process of tofu has the same effect as to prepare fresh tofu can be easily eaten.
또한, 즉석두부를 만들때 양념스프의 각종양념 종류에 따라 각종 맛을 내는 두부를 만들수 있게 되어 다양한 소비자의 기호에 맞는 두부를 제공할수 있는 효과가 있는 것이다.In addition, when making instant tofu can be made tofu to make a variety of flavors according to the variety of seasoning of the soup, there is an effect that can provide tofu to suit the taste of various consumers.
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| Application Number | Priority Date | Filing Date | Title |
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| KR1020010040641A KR20030004894A (en) | 2001-07-07 | 2001-07-07 | Manufacturing method protein powder of soybean for instant |
| PCT/KR2001/001536 WO2003003852A1 (en) | 2001-07-07 | 2001-09-13 | Manufacturing method of soybean protein powder for instant bean-curd |
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| KR1020010040641A KR20030004894A (en) | 2001-07-07 | 2001-07-07 | Manufacturing method protein powder of soybean for instant |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009001971A1 (en) * | 2007-06-23 | 2008-12-31 | Sun Gyo Park | Instant powdered bean-curd pack and bean-curd making method |
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| CN103960376A (en) * | 2014-05-16 | 2014-08-06 | 山东万得福实业集团有限公司 | Production process and application of special powder for bean curd |
| CN104774271B (en) * | 2015-03-12 | 2017-11-10 | 上海交通大学 | A kind of preparation method of Semen Lablab Album extract powder |
| CN108770947A (en) * | 2018-06-25 | 2018-11-09 | 山东禹王生态食业有限公司 | A kind of soybean protein bean-curd roll and preparation method thereof |
| CN109208118B (en) * | 2018-09-27 | 2021-11-19 | 临邑禹王植物蛋白有限公司 | Production method for producing disposable hanging rope by using soybean fibers |
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| KR960020741A (en) * | 1994-12-16 | 1996-07-18 | 안정오 | Tofu, soft tofu bean powder |
| KR970064422A (en) * | 1996-03-04 | 1997-10-13 | 이진우 | Method for producing cell active raw soybean micropowder |
| KR970064425A (en) * | 1996-03-15 | 1997-10-13 | 호아시 마사히또 | How to make soymilk |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6363357A (en) * | 1986-09-02 | 1988-03-19 | Kyowa Shokuhin:Kk | Method and apparatus for deodorizing soybean |
| JPH07241179A (en) * | 1994-03-05 | 1995-09-19 | Zentaro Iwamoto | Production of soybean powder and apparatus therefor |
| KR200149013Y1 (en) * | 1996-10-28 | 1999-06-15 | 전주범 | Assembling device of shield and cooling plate |
| KR19980076553A (en) * | 1997-04-10 | 1998-11-16 | 김의경 | Manufacturing method of soft tofu using soy flour and its packing method |
| KR100450428B1 (en) * | 2000-11-10 | 2004-10-01 | 정헌영 | A dried soybean powder for manufacturing bean curd and the method for manufacturing |
-
2001
- 2001-07-07 KR KR1020010040641A patent/KR20030004894A/en active IP Right Grant
- 2001-09-13 WO PCT/KR2001/001536 patent/WO2003003852A1/en active Application Filing
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07184581A (en) * | 1993-12-24 | 1995-07-25 | Nippon Bussan Kk | Production of powdery bean curd |
| KR950024680A (en) * | 1994-02-14 | 1995-09-15 | 안정오 | How to make instant tofu and soft tofu |
| KR960020741A (en) * | 1994-12-16 | 1996-07-18 | 안정오 | Tofu, soft tofu bean powder |
| KR970064422A (en) * | 1996-03-04 | 1997-10-13 | 이진우 | Method for producing cell active raw soybean micropowder |
| KR970064425A (en) * | 1996-03-15 | 1997-10-13 | 호아시 마사히또 | How to make soymilk |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009001971A1 (en) * | 2007-06-23 | 2008-12-31 | Sun Gyo Park | Instant powdered bean-curd pack and bean-curd making method |
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| WO2003003852A1 (en) | 2003-01-16 |
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