KR20040012023A - A method for manufacturing textural properties improved Chundubu - Google Patents
A method for manufacturing textural properties improved Chundubu Download PDFInfo
- Publication number
- KR20040012023A KR20040012023A KR1020020045372A KR20020045372A KR20040012023A KR 20040012023 A KR20040012023 A KR 20040012023A KR 1020020045372 A KR1020020045372 A KR 1020020045372A KR 20020045372 A KR20020045372 A KR 20020045372A KR 20040012023 A KR20040012023 A KR 20040012023A
- Authority
- KR
- South Korea
- Prior art keywords
- tofu
- weight
- manufacturing
- frontal
- soymilk
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 30
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 28
- 235000013527 bean curd Nutrition 0.000 claims abstract description 67
- 235000013322 soy milk Nutrition 0.000 claims abstract description 33
- 239000000701 coagulant Substances 0.000 claims abstract description 16
- 239000003349 gelling agent Substances 0.000 claims abstract description 11
- 238000010438 heat treatment Methods 0.000 claims abstract description 9
- 238000000855 fermentation Methods 0.000 claims abstract description 7
- 230000004151 fermentation Effects 0.000 claims abstract description 7
- 238000000265 homogenisation Methods 0.000 claims abstract description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 239000000843 powder Substances 0.000 claims description 15
- 239000002245 particle Substances 0.000 claims description 13
- 239000013535 sea water Substances 0.000 claims description 12
- 230000008569 process Effects 0.000 claims description 9
- 235000011194 food seasoning agent Nutrition 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 241000228212 Aspergillus Species 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 5
- 108010071289 Factor XIII Proteins 0.000 claims description 5
- 229920002581 Glucomannan Polymers 0.000 claims description 5
- 239000000679 carrageenan Substances 0.000 claims description 5
- 229920001525 carrageenan Polymers 0.000 claims description 5
- 235000010418 carrageenan Nutrition 0.000 claims description 5
- 229940113118 carrageenan Drugs 0.000 claims description 5
- 229940046240 glucomannan Drugs 0.000 claims 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 description 5
- 241000034009 Lycopus Species 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 238000009938 salting Methods 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 2
- 102000002322 Egg Proteins Human genes 0.000 claims description 2
- 108010000912 Egg Proteins Proteins 0.000 claims description 2
- 235000014103 egg white Nutrition 0.000 claims description 2
- 210000000969 egg white Anatomy 0.000 claims description 2
- 238000006911 enzymatic reaction Methods 0.000 claims description 2
- 239000000243 solution Substances 0.000 claims 2
- 239000007864 aqueous solution Substances 0.000 claims 1
- 238000010411 cooking Methods 0.000 claims 1
- 229940032147 starch Drugs 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 16
- 235000019634 flavors Nutrition 0.000 abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 12
- 235000019640 taste Nutrition 0.000 abstract description 4
- 241000908198 Actinomucor Species 0.000 abstract description 2
- 241000235527 Rhizopus Species 0.000 abstract description 2
- 241000228257 Aspergillus sp. Species 0.000 abstract 1
- 241000235395 Mucor Species 0.000 abstract 1
- 238000007710 freezing Methods 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 description 24
- 244000068988 Glycine max Species 0.000 description 23
- 235000019587 texture Nutrition 0.000 description 19
- 238000012360 testing method Methods 0.000 description 18
- 230000001953 sensory effect Effects 0.000 description 13
- 108090000623 proteins and genes Proteins 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- 230000001954 sterilising effect Effects 0.000 description 7
- 238000004659 sterilization and disinfection Methods 0.000 description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 235000015278 beef Nutrition 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 241000223897 Actinus Species 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 230000015271 coagulation Effects 0.000 description 3
- 238000005345 coagulation Methods 0.000 description 3
- 230000007613 environmental effect Effects 0.000 description 3
- 229940088598 enzyme Drugs 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 229940059442 hemicellulase Drugs 0.000 description 3
- 108010002430 hemicellulase Proteins 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 210000002374 sebum Anatomy 0.000 description 3
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
- 235000016623 Fragaria vesca Nutrition 0.000 description 2
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000019441 ethanol Nutrition 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 description 2
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 2
- 235000008696 isoflavones Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 229920003023 plastic Polymers 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 238000002203 pretreatment Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000000779 smoke Substances 0.000 description 2
- 239000000600 sorbitol Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 101710130006 Beta-glucanase Proteins 0.000 description 1
- 241000167854 Bourreria succulenta Species 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- 235000017788 Cydonia oblonga Nutrition 0.000 description 1
- 241000220485 Fabaceae Species 0.000 description 1
- 244000307700 Fragaria vesca Species 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- -1 arabinase Proteins 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000001976 enzyme digestion Methods 0.000 description 1
- 239000003527 fibrinolytic agent Substances 0.000 description 1
- 230000003480 fibrinolytic effect Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 208000017169 kidney disease Diseases 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000007787 solid Substances 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
- 239000013589 supplement Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 125000000391 vinyl group Chemical group [H]C([*])=C([H])[H] 0.000 description 1
- 229920002554 vinyl polymer Polymers 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 238000004065 wastewater treatment Methods 0.000 description 1
- YEFOAORQXAOVJQ-UHFFFAOYSA-N wuweizischun A Natural products C1C(C)C(C)(O)CC2=CC(OC)=C(OC)C(OC)=C2C2=C1C=C(OC)C(OC)=C2OC YEFOAORQXAOVJQ-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
- 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
- A23L11/33—Removing undesirable substances, e.g. bitter substances using enzymes; Enzymatic transformation of pulses or legumes
-
- 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
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
-
- 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
- A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Microbiology (AREA)
- Dispersion Chemistry (AREA)
- Biotechnology (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Description
본 발명은 전두부 섭취시 일반두부와 유사하게 조직감이 부드럽게 개선된 전두부 제조 방법과 발효 전두부 제조 방법에 관한 것이다.The present invention relates to a method for producing a frontal tofu and a fermented frontal tofu with a smooth texture similar to normal tofu when ingested whole tofu.
대두(Glycine max.)는 Leguminosae과에 속하는 작물로서 우리나라 대두의 재배 역사는 확실치 않으나 삼국시대 초기인 기원전 1세기 경부터 재배되었다고 기록되어 있고, 1930년까지 중국, 한국, 일본 등 동북아시아 지역에서 생산되어 단백질의 급원으로 중요한 역할을 해왔다. 두부는 대두의 가용성 단백질을 물과 함께 가열 추출한 후 응고시킨 다음 압착 성형시킨 것으로 B.C. 178-122 년에 중국의 한나라 희남왕 류안이 처음 만들었고, 우리나라에는 고려말 또는 그 이전에 전파된 것으로 알려져 있다. 최근 대두가 암, 심장질환, 골다공증, 신장 질환 등에서 탁월한 예방 효과가 있다는 것이 발표되면서 국내 뿐만 아니라 외국에서도 건강식품으로 각광을 받고 있다.Soybean ( Glycine max .) Is a crop belonging to the Leguminosae family. The history of cultivation of soybeans in Korea is unclear, but it was recorded from the 1st century BC, the early Three Kingdoms era, and was produced in Northeast Asia such as China, Korea, and Japan until 1930. It has been an important source of protein. Tofu was extracted by heating, extracting, and coagulating soluble protein of soybean with water. It was first made by Ryu'an, Hei Nam Wang in China in 178-122 BC, and it is known to have spread in Korea or before. Soybean has recently been announced as having an excellent preventive effect in cancer, heart disease, osteoporosis, kidney disease, etc. has been spotlighted as a health food not only in Korea but also in foreign countries.
일반적인 두부 제조 방법은 부산물로 비지가 발생되는데 그 양이 두부 제조에 사용하는 원료 대두의 120% 정도로서 폐수 처리 등의 환경문제가 대두되고 있다. 또한 두부 제조시 발생되는 비지에는 건물량 기준으로 50%의 당질과 식이섬유, 17.3%의 단백질 및 올리고당, 이소플라본(isoflavone) 등을 함유하고 있으며, 비지의 단백질은 황함유 아미노산과 라이신 함량이 비교적 많아 단백질 이용률(protein efficiency ratio)이 높다. 그러므로 이와 같이 양질의 성분을 함유하고 있는 비지를 제대로 활용하지 못하면 경제적 측면, 영양적 측면 및 폐기물에 의한 환경적 측면에서도 문제로 대두된다.In general, tofu is produced as a by-product, so that the amount is about 120% of the raw soybeans used to make tofu, and environmental problems such as wastewater treatment are emerging. In addition, the tofu produced during tofu production contains 50% of sugar and dietary fiber, 17.3% of protein, oligosaccharide, and isoflavone based on dry weight, and the protein of the bean curd contains sulfur-containing amino acids and lysine. Many have high protein efficiency ratios. Therefore, the poor use of such high-quality ingredients, such as economic problems, nutrition and environmental problems caused by waste is also a problem.
이를 해결할 목적으로 대두 미세분말을 물에 녹여 가열한 후 응고제를 가하여 그대로 응고시키는 전두부 제조 방법이 있다. 상기의 전두부는 양질의 대두 영양분을 그대로 함유하고, 비지의 발생이 없어 환경적 측면에서도 문제가 없으나 부드러운 일반두부에 익숙한 소비자들은 전두부 섭취시 조직감이 거칠고 탄력성이 부족하여 일반 소비자에게는 큰 호응을 얻지 못하고 있다.For the purpose of solving this problem, there is a method of manufacturing a frontal tofu which soybean fine powder is dissolved in water and heated, followed by adding a coagulant. The frontal tofu contains high-quality soybean nutrients as it is, and there is no problem in the environment due to the absence of crunches. However, consumers who are used to soft tofu have a strong texture and lack of elasticity when they eat the tofu, and thus do not get a great response to the general consumer. have.
한편 국내에서 시판되고 있는 두부의 경우 대부분이 수분함량이 85% 내외인 일반두부, 고형분 함량이 11% 내외인 연두부, 순두부가 두부 시장의 하고 95%를 차지하고 있고, 단지 5% 만이 가공 두부로 판매되고 있다. 최근 대두의 양질의 영양분과 기능성 성분으로 소비자에게 관심을 받게 되자 전두부를 이용한 가공 제품도개발되어야 하나 연구된 것이 거의 없다.On the other hand, most of the tofu marketed in Korea is made of general tofu with 85% moisture content, soft tofu with 11% solids content and 95% of soft tofu in the tofu market, and only 5% is sold as processed tofu. It is becoming. Recently, as consumers are interested in high-quality nutrients and functional ingredients of soybeans, processed products using whole tofu have to be developed, but little has been studied.
즉 대두에 함유되어 있는 영양 성분을 그대로 포함하여 비지의 발생이 전혀 없는 전두부 제조 방법은 전통적인 두부 제조 방법에서 수침과정이 제거되어 제조 시간이 단축되고, 침지수와 비지의 발생이 없어 환경 오염 방지 효과도 있으나, 상기의 전두부 제조 방법은 조직감이 거칠고 탄력성이 부족한 단점이 있어 영양적 및 환경적 측면의 장점 이외에 기호와 관련되어 조직감이 개선된 전두부 제조 방법과 상기 전두부를 이용한 발효두부 등의 가공 두부의 개발이 절실하다.In other words, the whole bean curd manufacturing method, which contains the nutritional ingredients contained in soybeans as it is, does not generate any sebum, reduces the manufacturing time by eliminating the immersion process in the traditional tofu manufacturing method, and prevents the pollution due to the absence of immersion water and sebum. In addition, the method of manufacturing the frontal tofu has a disadvantage of rough texture and lack of elasticity, in addition to the benefits of nutritional and environmental aspects, the tofu manufacturing method and the processed tofu, such as fermented bean curd using the frontal tofu in relation to taste Development is urgent.
이에 본 발명자들은 상기와 같은 문제점을 해결하기 위한 연구를 수행하여 대두 미세분말을 물과 혼합하여 두유 농도가 10∼15중량%되게 하고, 대두 미세분말에 일정 비율의 물을 첨가하여 고속의 균질화 및 효소 처리에 의한 섬유소 분해로 전두부의 원료인 두유액의 입도 크기를 감소시키고 가온시킨 후 겔화제를 소량 첨가하여 균질화, 증자, 냉각 한 후, 심층 해수 또는 재조합 해수 응고제를 두유액에 첨가하고 용기에 담은 후 가열에 의해 응고 및 살균 처리를 하는 단계를 거쳐 제조된 전두부는 조직감이 개선됨을 알아내었고, 상기에서 제조된 전두부를 이용하여 순수 배양된 악티노뮤코, 뮤코, 아스퍼질러스, 라이조푸스 속을 접종시켜 발효과정을 거친 다음 가염, 조미 및 숙성 단계를 거쳐 제조된 발효 전두부는 특유한 맛과 풍미를 가지는 것을 확인할 수 있었다.Therefore, the present inventors conducted a study to solve the above problems, soybean fine powder is mixed with water so that the soymilk concentration is 10 to 15% by weight, and a certain ratio of water is added to the soybean fine powder for high speed homogenization and After enzymatic treatment, the size of soymilk, which is the raw material of the frontal head, was reduced and warmed, followed by the addition of a small amount of a gelling agent to homogenize, increase, and cool down, and then add deep seawater or recombinant seawater coagulant to the soymilk. The whole tofu prepared through the step of coagulation and sterilization by heating was found to improve the texture, and the genus of Actinu muco, Muco, Aspergillus, and Lyzopus were purely cultured using the prepared tofu. Fermented whole tofu prepared through the fermentation process after inoculation with fermentation, seasoning and aging, has a unique taste and flavor. It could be in.
따라서, 본 발명의 목적은 대두 미세분말을 원료로 거친 조직감을 개선시킨전두부 제조방법을 제공함을 목적으로 한다.Accordingly, an object of the present invention is to provide a method for manufacturing a frontal tofu that improves the rough texture with soybean fine powder.
또한 본 발명의 또 다른 목적은 상기 전두부에 순수배양된 악티노뮤코, 뮤코, 아스퍼질러스, 라이조푸스 속을 접종하여 이들 균주의 효소에 작용으로 풍미가 향상되고 조직감이 개선된 발효 전두부의 제조방법을 제공함에 있다.In addition, another object of the present invention by inoculating the genus actinu muco, muco, Aspergillus, Lycopus genus purely cultured in front of the head to act on the enzymes of these strains to improve the flavor and improved texture texture In providing.
도 1은 전두부의 제조 공정도이다.1 is a manufacturing process diagram of the front head.
도 2는 발효 전두부의 제조 공정도이다.2 is a manufacturing process chart of fermented whole tofu.
본 발명은 전두부의 제조방법으로서,The present invention is a manufacturing method of the frontal tofu,
농도가 10∼15중량%로 조절된 두유를 균질화하는 단계(a1); 및 전기 (a1)단계에서 얻은 두유액을 가온한 후 겔화제를 적량 첨가하여 균질화하고 증자하는 단계(a2)를 포함하는 전처리 단계(a)와, 상기 전처리된 두유액을 급속 냉각한 후 천연 응고제인 심층 해수 또는 심층해수와 두부응고제를 혼합한 재조합 해수 응고제를 첨가하여 균질화하는 단계(b)를 포함하는 전두부의 제조방법을 포함한다.Homogenizing the soymilk at a concentration of 10-15% by weight (a1); And a pre-treatment step (a) comprising the step of heating the soymilk obtained in the previous step (a1), homogenizing and increasing the amount by adding a gelling agent (a2), and rapidly cooling the pre-treated soymilk solution and then a natural coagulant. It includes a method for producing a frontal head comprising the step (b) of adding a deep seawater or a recombinant seawater coagulant mixed with a deep seawater and tofu coagulant.
상기 전처리 단계에서 상기 (a1) 단계를 거친 두유에 섬유소 분해효소를 적량 첨가하여 효소반응에 의해 입도크기가 감소된 두유액을 얻는 단계(a1-1)가 추가로 포함될 수 있다.In the pretreatment step, a step (a1-1) of obtaining a soymilk with a particle size reduced by enzymatic reaction may be further included by adding an appropriate amount of fibrinase to the soymilk that has passed the step (a1).
또한 본 발명은 상기 단계 (b)를 거친 전두부에 순수배양된 악티노뮤코, 뮤코, 아스퍼질러스, 라이조푸스 속을 접종하여 발효시키는 단계(c)가 추가로 포함되는 발효 전두부의 제조방법을 포함한다.In another aspect, the present invention includes a method of producing a fermented frontal tofu further comprises the step (c) of inoculating and fermenting the genus actinu muco, muco, Aspergillus, Lycopus genus pure cultured to the frontal head through the step (b). do.
또한 본 발명은 상기 단계 (c)를 거친 발효 전두부를 가염처리하는 단계와, 적당한 조미액을 선정하여 조미하는 단계가 추가로 포함된 발효 전두부의 제조방법을 포함한다.In another aspect, the present invention includes a method of producing a fermented frontal tofu further comprising the step of salting the fermented frontal tofu after the step (c), and selecting the appropriate seasoning solution.
이하 본 발명의 내용을 이해하기 위해 바람직한 제조과정의 구현예로서 보다 구체적으로 설명하기로 한다.Hereinafter will be described in more detail as an embodiment of the preferred manufacturing process in order to understand the contents of the present invention.
본 발명의 바람직한 구현예는 대두 미세분말(통상적으로 수분 10% 미만, 조회분 5.0±1.0%, 단백질 37.0±2.0%, 지방 20.0±1.0%, 탄수화물(당질+조섬유) 28.0±2.0%, 기타 기능성 물질; 식이섬유 22.0±2.0%, 이소플라본 2100.4±500.0 mg/kg, 레시틴, 사포닌 함유, 입도 크기 150 mesh 이상)에 물을 첨가하여 두유의 농도가 10∼15중량%가 되도록 하고 5,000rpm 이상 고속으로 균질화하고, 여기에 섬유소 분해 효소(예를 들면, 아라비나제, 셀룰라아제, 베타글루카나아제, 헤미셀룰라아제, 자일라아제 등을 포함)를 0.1∼2.0중량%를 첨가하여 40∼50℃에서 30분∼2시간 반응시켜 전두부의 원료인 두유액의 입도 크기를 감소(효소에 의한 분해과정은 생략할 수 있다)시킨 두유액을 80℃ 이상으로 가온시킨 후 겔화제(예를 들면, 글루코만난, 카라기난, 전분 또는 난백 분말을 포함)을 0.1∼2.0 중량%를 첨가하여 고속으로 균질화시키면서 95℃이상에서 20∼40분간 증자하는 전처리 단계와,Preferred embodiments of the invention are soybean fine powder (typically less than 10% moisture, starch powder 5.0 ± 1.0%, protein 37.0 ± 2.0%, fat 20.0 ± 1.0%, carbohydrates (sugar + crude fiber) 28.0 ± 2.0%, other functionalities Substance; dietary fiber 22.0 ± 2.0%, isoflavone 2100.4 ± 500.0 mg / kg, lecithin, saponin content, particle size of 150 mesh or more), so that the concentration of soymilk is 10-15% by weight Homogenized with 0.1 to 2.0% by weight of fibrinolytic enzymes (including arabinase, cellulase, betaglucanase, hemicellulase, xylase, etc.) at 30 to 40-50 ° C After soaking for 2 hours to reduce the particle size of soymilk, the raw material of the tofu (enzyme digestion process can be omitted), the soymilk solution is heated to 80 ° C or higher, and then gelling agent (for example, glucomannan and carrageenan). To starch or egg white powder) A pretreatment step of increasing the temperature to 95 to 40 minutes at 95 ° C. or higher while homogenizing at high speed by adding%;
상기 전처리된 두유액을 10℃ 이하로 급속 냉각한 후 천연 응고제인 심층 해수 또는 심층해수와 두부 응고제와 일정량 혼합시킨 재조합 해수 응고제를 두유액의 0.6∼2.0 중량%를 첨가하여 균질화하는 단계와,Rapidly cooling the pretreated soy milk solution to 10 ° C. or lower, and then homogenizing the recombinant seawater coagulant mixed with a predetermined amount with a deep coagulant or deep sea water, which is a natural coagulant, by adding 0.6 to 2.0% by weight of the soy milk solution;
균질화된 전두부 원료를 일정량의 용기에 담은 후 80℃에서 30분∼1시간 가열하여 전두부의 응고 및 살균 처리를 하는 단계를 포함한다.The homogenized whole tofu raw material is placed in a container of a predetermined amount, and then heated at 80 ° C. for 30 minutes to 1 hour to thereby solidify and sterilize the whole tofu.
상기 과정에 의하면 두부 제조 시간이 절약되면서도 대두의 영양 성분을 그대로 포함되고, 전두부 섭취시 조직감이 일반두부와 유사하게 개선된 전두부를 제조할 수 있다.According to the above process, the tofu manufacturing time can be saved, while the nutritional components of soybeans are included as it is, and the texture of the whole tofu can be prepared similarly to the general tofu.
또한 본 발명은 상기의 전두부를 구연산 0.1∼1.0중량%, 젖산 0.1∼1.0중량%, 소금 2∼10.0중량%을 함유하는 용액에 침지시킨 후 열풍으로 표면 건조시킨 다음 20℃ 이하로 냉각시키는 단계와, 상기의 건조된 전두부에 단백질, 지방, 섬유소를 분해시키는 악티노뮤코(Actinomucor), 뮤코(Mucor), 라이조푸스 (Rhizopus), 아스퍼질러스(Aspergillus) 속의 순수 배양 종균을 접종하여 10∼30℃에서 3∼7일간 발효하는 단계와,In another aspect, the present invention is the step of immersing the whole head in a solution containing 0.1 to 1.0% by weight citric acid, 0.1 to 1.0% by weight lactic acid, 2 to 10.0% by weight of salt and then surface-dried with hot air and then cooled to 20 ℃ or less; , Inoculated with pure culture spawn in Actinomucor, Muco, Rhizopus, Aspergillus, which decomposes protein, fat, and fiber to the dried frontal head 10-30 ° C. Fermentation for 3-7 days in,
발효된 전두부를 용기에 담고 가염처리, 바람직하기로는 소금 2∼5중량%, 에틸알콜 1∼10중량%을 첨가하여 3∼5일간 가염하는 단계와, 상기 발효와 가염 처리를 마친 전두부 30∼60중량%를 조미액, 예를 들면 물 40∼60중량%, 소금 2.0∼10중량%, 설탕 0.1∼5중량%, 솔비톨 0.1∼5.0중량%, 구연산 0.1∼0.3중량%, 구연산 소다 0.1∼0.3중량%, 풍미 보조제로 과일 추출물 및 향(사과, 파인애플, 오렌지, 포도, 오미자, 매실, 복분자, 모과, 체리, 자두, 망고)을 0.1∼0.3중량%를 첨가하여 제조된 조미액 40∼70중량%에 담그는 조미 단계와, 상기 조미가 완료된 발효 전두부를 용기, 예를 들면 병, 플라스틱 또는 비닐에 포장하고 가열살균, 바람직하기로는 상기 제품을 85∼100℃에서 10∼60분간 가열살균하는 단계를 포함하는 발효 전두부의 제조방법을 포함한다.Fermented whole tofu in a container and salted, preferably 2 to 5% by weight of salt and 1 to 10% by weight of ethyl alcohol for 3 to 5 days of salting, the fermented and salted whole tofu 30 to 60 The weight percent is seasoned liquid, for example 40 to 60% by weight of water, 2.0 to 10% by weight of salt, 0.1 to 5% by weight of sugar, 0.1 to 5.0% by weight of sorbitol, 0.1 to 0.3% by weight of citric acid, 0.1 to 0.3% by weight of citric acid Soak in 40 ~ 70% by weight of seasoning liquid prepared by adding 0.1 ~ 0.3% by weight of fruit extract and flavor (apple, pineapple, orange, grape, schizandra, plum, bokbunja, quince, cherry, plum, mango) as flavor supplement Fermentation comprising the step of seasoning and the step of the seasoned fermented frontal head in a container such as a bottle, plastic or vinyl and heat sterilization, preferably the sterilization of the product at 85 to 100 ℃ for 10 to 60 minutes It includes a manufacturing method of the frontal head.
상기 전처리 과정은 전두부의 탄력성을 강화시키고, 응고과정은 전두부의 거친 조직감을 개선시킨다.The pretreatment process strengthens the elasticity of the frontal head, and the coagulation process improves the rough texture of the frontal head.
이하 본 발명의 내용을 실시예 및 시험예를 통하여 구체적으로 설명한다. 그러나 이들 실시예 및 시험예는 본 발명을 보다 상세하게 설명하기 위한 것으로, 본 발명의 권리범위를 이에 한정하고자 하는 것은 아니다.Hereinafter, the content of the present invention will be described in detail through examples and test examples. However, these Examples and Test Examples are intended to describe the present invention in more detail, and are not intended to limit the scope of the present invention to this.
<실시예 1> 전두부의 제조 ⅠExample 1 Preparation I
물 88.0중량%에 입도 크기가 325mesh(평균 45㎛)인 대두 미세분말 12중량%를 넣은 후 7,000rpm으로 3분간 고속 균질화하여 대두분말을 분산시킨 후 7,000rpm에서 5분간 균질화를 재 반복하여 팽윤시켰다. 여기에 겔화제인 글루코만난 0.05중량%, 카라기난 0.05중량% 첨가하여 두유액을 제조하였고, 10℃로 급속 냉각시켰다. 천연 응고제인 심층 해수를 두유액의 1.0중량% 첨가하여 균질화한 다음 일정량의 용기에 담아 80℃에서 45분간 가열하여 전두부를 제조하였다.12 wt% of soybean fine powder having a particle size of 325mesh (average 45㎛) was added to 88.0 wt% of water, and then homogenized at 7,000 rpm for 3 minutes to disperse the soybean powder, and then swelling was repeated for 5 minutes at 7,000 rpm. . Soymilk solution was prepared by adding 0.05% by weight of glucomannan and 0.05% by weight of carrageenan as a gelling agent, followed by rapid cooling to 10 ° C. Deep seawater, a natural coagulant, was added to 1.0% by weight of soy milk, homogenized, and placed in a container of a predetermined amount, and heated at 80 ° C. for 45 minutes to prepare whole tofu.
<실시예 2> 전두부의 제조 ⅡExample 2 Preparation of Whole Tofu II
물 88.0중량%에 입도크기가 325mesh(평균 45㎛)인 대두 미세분말 12중량%를 넣은 후 7,000rpm으로 3분간 고속 균질화하여 대두분말을 분산 및 팽윤시키면서 50℃로 가온시켰다. 여기에 셀루라아제, 헤미셀루라아제, 아라비나제가 혼합된 섬유분해효소를 0.1중량% 첨가하여 1시간 반응시킨 후 겔화제인 글루코만난 0.1중량%, 카라기난 0.1중량% 첨가하고, 95℃ 이상에서 15분간 가열한 후, 10℃로 급속 냉각시켰다. 천연 응고제인 심층 해수를 두유액의 1.0중량%를 첨가하여 균질화한 후 용기에 담아 80℃에서 45분간 가열하여 전두부를 제조하였다.12 wt% of soybean fine powder having a particle size of 325 mesh (average 45 μm) was added to 88.0 wt% of water, followed by high speed homogenization at 7,000 rpm for 3 minutes to dissipate and swell the soy flour to 50 ° C. To this, 0.1% by weight of fibrinase mixed with cellulose, hemicellulase, and arabinase was added and reacted for 1 hour, followed by addition of 0.1% by weight of glucomannan and 0.1% by weight of carrageenan as a gelling agent. After heating, it was rapidly cooled to 10 ° C. Deep seawater, a natural coagulant, was homogenized by the addition of 1.0% by weight of soymilk, and then put in a container and heated at 80 ° C. for 45 minutes to prepare a tofu.
<실시예 3> 전두부의 제조 ⅢExample 3 Preparation of Whole Head
물 88.0중량%에 입도크기가 200mesh(평균 75㎛)인 대두 미세분말 12중량%를 넣은 후 7,000rpm으로 3분간 고속 균질화하여 대두분말을 분산 및 팽윤시키면서 50℃로 가온시켰다. 여기에 셀루라아제, 헤미셀루라아제, 아라비나제가 혼합된 섬유분해효소를 0.5 중량% 첨가하여 1시간 반응시킨 후 겔화제인 글루코만난 0.1 중량%, 카라기난 0.1중량% 첨가하고, 95℃ 이상에서 15분간 가열한 후, 10℃로 급속 냉각시켰다. 천연 응고제인 심층 해수를 두유액의 1.0중량%를 첨가하여 균질화한 후 용기에 담아 80℃에서 45분간 가열하여 전두부를 제조하였다.12 wt% of soybean fine powder having a particle size of 200 mesh (average 75 μm) was added to 88.0 wt% of water, followed by high temperature homogenization at 7,000 rpm for 3 minutes to disperse and swell soybean powder to 50 ° C. To this, 0.5% by weight of fibrinase mixed with cellulose, hemicellulase, and arabinase was added and reacted for 1 hour, followed by addition of 0.1% by weight of glucomannan and 0.1% by weight of carrageenan as a gelling agent, followed by 15 minutes at 95 ° C or higher. After heating, it was rapidly cooled to 10 ° C. Deep seawater, a natural coagulant, was homogenized by the addition of 1.0% by weight of soymilk, and then put in a container and heated at 80 ° C. for 45 minutes to prepare a tofu.
<실시예 4> 발효 전두부의 제조Example 4 Preparation of Fermented Whole Tofu
실시예 1, 실시예 2, 실시예 3에서 제조된 전두부를 구연산 1.0%, 젖산 0.1중량%, 소금 5.0중량% 용액에 24시간 침지시킨 후 열풍으로 표면 건조시켰다. 여기에Mucor hiemalis를 순수 배양하여 접종하고 20℃에서 5일간 발효시킨 다음, 소금 3.0중량%, 에틸알콜 5.0중량%을 첨가하여 3일간 가염하였다. 전두부 50.0중량%를 물 80중량%, 소금 2.0중량%, 설탕 2.0중량%, 솔비톨 2.0중량%, 구연산 0.2중량%, 구연산 소다 0.1중량%, 풍미 보조제로 고기 추출물(소고기), 과일 추출물(복분자) 및 향(고기향, 스모크향, 딸기향)을 0.2중량%를 첨가하여 제조된 조미액 50.0중량%에 담근 후 비닐 포장을 하고 95℃에서 30분간 가열 살균하여 발효 전두부를 제조하였다.The whole heads prepared in Examples 1, 2 and 3 were immersed in a 1.0% citric acid solution, 0.1% by weight lactic acid, and 5.0% by weight salt for 24 hours and then surface dried with hot air. HereMucor hiemalisTo Pure culture was inoculated, fermented at 20 ° C. for 5 days, and then salted for 3 days by adding 3.0% by weight of salt and 5.0% by weight of ethyl alcohol. 50.0% by weight of whole tofu 80% by weight of water, 2.0% by weight of salt, 2.0% by weight of sugar, 2.0% by weight of sorbitol, 0.2% by weight of citric acid, 0.1% by weight of citric acid, meat extract (beef), fruit extract (bokbunja) as a flavor aid And the flavor (meat flavor, smoke flavor, strawberry flavor) was added to 0.20.0% by weight of the seasoning liquid prepared by adding 50.0% by weight, and then wrapped in plastic and heat sterilized at 95 ℃ for 30 minutes to prepare a fermented tofu.
<시험예 1><Test Example 1>
입도크기가 다른 대두미세분말을 이용하여 실시예 1, 실시예 2 및 실시예 3에서 전처리한 두유액의 입도 및 관능검사 결과를 하기 표 1에 나타내었다.The particle size and sensory test results of the soymilk pretreated in Example 1, Example 2 and Example 3 using soybean fine powders having different particle sizes are shown in Table 1 below.
<표 1> 전처리에 따른 두유액의 입도 및 관능검사<Table 1> Grain Size and Sensory Evaluation of Soymilk According to Pretreatment
* 시료는 각 실시예에서 겔화제를 첨가하기 전의 두유액이다.Samples are soymilk prior to addition of the gelling agent in each example.
** 평균 입도는 입도 분석계(Cilas 1064, France)로 측정하였다.** Average particle size was measured by particle size analyzer (Cilas 1064, France).
*** 관능검사는 훈련된 관능검사 요원 15명에 의해 차이식별검사에 의해 평가하였다.(1점 : 매우 적다. 3점 : 보통이다. 5점 : 매우 크다)*** Sensory evaluation was assessed by a differential discrimination test by 15 trained sensory test personnel (1 point: very few; 3 points: normal; 5 points: very large).
상기 표 1에서 보는 바와 같이 대두 미세분말의 대조구는 평균 입도가 45.0㎛, 60.10㎛에서 전처리 과정을 거친 후에는 각각 44.03㎛, 44.03㎛, 54.34㎛로 감소되었고, 관능검사 결과 손으로 느끼는 부드러운 정도와 두유액을 흘려 보았을 때의 흐름성, 입안에서의 부드러운 정도가 전처리 과정을 거치지 않은 대조구보다 전처리한 두유액이 비지를 발생시키는 두유액과 유사하였다.As shown in Table 1, the control of the soybean fine powder was reduced to 44.03㎛, 44.03㎛, 54.34㎛ after the pretreatment process at 45.0㎛, 60.10㎛, respectively, and as a result of the sensory test softness and The flowability and softness of the soymilk fluid in the mouth were similar to the soymilk fluid that produced the sebum, compared to the non-pretreated control.
<시험예 2><Test Example 2>
입도크기가 다른 대두미세분말을 이용하여 실시예 1, 실시예 2 및 실시예 3에서 전처리한 두유액으로 제조된 전두부를 대상으로 단단한 정도, 탄력성 등을 포함한 전두부의 조직감과 잘 훈련된 관능검사 요원 15명에 평가한 결과를 하기 표 2에 나타내었다.Using the soybean micropowders with different particle sizes, the frontal heads prepared with the soymilk pre-treated in Examples 1, 2 and 3 were well-trained and well-trained sensory testing agents including texture, elasticity, etc. The results of evaluating 15 people are shown in Table 2 below.
<표 2> 전처리에 따른 전두부의 품질 특성 비교<Table 2> Comparison of Quality Characteristics of Whole Head by Pretreatment
* 조직감 측정은 Texture analyser로 분석하였다.* Texture texture was analyzed by texture analyzer.
*** 관능검사는 훈련된 관능검사 요원 15명에 의해 차이식별검사에 의해 평가하였다.(1점:매우 약하다. 3점 : 보통이다. 5점 : 매우 강하다.)*** Sensory evaluation was assessed by a differential discrimination test by 15 trained sensory test personnel (1 point: very weak. 3 points: normal. 5 points: very strong.)
상기 표 2에서 보는 바와 같이 실시예 1, 실시예 2, 실시예 3에서 제조된 전두부의 경우 기계적 측정치인 조직감과 관능검사 측정결과 탄력성, 견고성 및 기호도가 개선됨을 알 수 있었다.As shown in Table 2, in the case of the frontal head prepared in Examples 1, 2, and 3, it was found that the elasticity, firmness, and palatability of the tissue texture and sensory test were measured.
<시험예 3><Test Example 3>
실시예 4와 같은 방법으로 하여 제조된 발효 전두부를 대상으로 관능검사(남여 15명)를 실시하여 하기 표 3에 나타내었다.Fermented frontal tofu prepared in the same manner as in Example 4 subjected to the sensory test (male and female 15) was shown in Table 3 below.
<표 3>TABLE 3
* 1점: 매우 나쁘다 3점 : 보통이다 5점 : 매우 좋다* 1 point: Very bad 3 points: Normal 5 points: Very good
상기 표 3에서 보는 바와 같이 미생물 발효 및 첨가물에 의한 향미 및 조직감, 맛 및 기호도가 4.0이상으로 평가하였다.As shown in Table 3, the flavor and texture, taste and palatability of the microorganism fermentation and additives were evaluated as 4.0 or more.
<시험예 4><Test Example 4>
실시예 4와 같은 방법으로 하여 제조된 발효 전두부의 저장성을 보기 위하여 포장된 발효 전두부(소고기/고기향)을 온도 및 시간별로 가열 살균하여 저장기간에 따른 총균수를 조사하고 그 결과를 하기 표 4에 나타내었다.In order to see the shelf life of the fermented tofu prepared in the same manner as in Example 4, the packaged fermented tofu (beef / meat flavor) was heat sterilized by temperature and time to investigate the total bacterial count according to the storage period, and the results are shown in Table 4 below. Shown in
<표 4>TABLE 4
상기 표 4에서 보는 바와 같이 가열 온도 90℃에서 30분 이상 가열 살균을 하면 조직감에 큰 영향이 없이 장기 저장할 수 있음을 알 수 있었다.As shown in Table 4, if the heat sterilization for 30 minutes or more at a heating temperature of 90 ℃ it can be seen that long-term storage without a significant effect on the texture.
본 발명에 의한 두유의 전처리 단계와 응고과정에 의하면 전두부의 거친 조직감을 개선시킬 수 있으며, 또한 상기 전두부에 순수배양된 악티노뮤코, 뮤코, 아스퍼질러스, 라이조푸스 속을 접종하여 발효시킴으로서 이들 균주의 효소에 의한 전두부의 풍미 향상과 조직감의 변화로 새로운 형태의 발효 전두부를 소비자에게 제공할 수 있다.According to the pre-treatment step and coagulation process of soy milk according to the present invention, it is possible to improve the coarse texture of the frontal head, and also by inoculating and fermenting genus actinomyco, muco, aspergillus, and Lycopus genus purely cultured on the frontal head. The improved flavor and texture of the frontal head by enzymes can provide a new type of fermented frontal head to consumers.
Claims (13)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-2002-0045372A KR100449008B1 (en) | 2002-07-31 | 2002-07-31 | A method for manufacturing textural properties improved Chundubu |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-2002-0045372A KR100449008B1 (en) | 2002-07-31 | 2002-07-31 | A method for manufacturing textural properties improved Chundubu |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20040012023A true KR20040012023A (en) | 2004-02-11 |
KR100449008B1 KR100449008B1 (en) | 2004-09-18 |
Family
ID=37320047
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR10-2002-0045372A KR100449008B1 (en) | 2002-07-31 | 2002-07-31 | A method for manufacturing textural properties improved Chundubu |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR100449008B1 (en) |
Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20040045950A (en) * | 2002-11-26 | 2004-06-05 | 문정주 | Processed Sea Slug and Manufacturing Method thereof |
KR100786236B1 (en) * | 2007-01-11 | 2007-12-17 | 이창원 | Method of manufacturing whole soybean milk |
KR100829460B1 (en) * | 2007-05-02 | 2008-05-16 | 백두대간조합공동사업법인 | Method of making whole bean curd and device for the same |
CN103431066A (en) * | 2013-09-06 | 2013-12-11 | 肖秀萍 | Production method for lily fermented bean curd |
CN103431064A (en) * | 2013-09-08 | 2013-12-11 | 徐慧敏 | Production method of ottelia alismoides fermented bean curd |
CN103444900A (en) * | 2013-08-15 | 2013-12-18 | 刘海燕 | Production method of goat milk tofu |
KR20190055927A (en) | 2017-11-16 | 2019-05-24 | 유미원 주식회사 | Fermented bean-curd processed food with grain powder and fermented food powder, and manufacturing method thereof |
KR102497392B1 (en) * | 2022-07-05 | 2023-02-09 | 주식회사 대백 | Tofu skin having improved texture and its production method |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101141260B1 (en) | 2009-12-24 | 2012-05-04 | 주식회사 태진지엔에스 | Coagulant for bean-curd and process for preparation thereof |
KR101129662B1 (en) | 2011-09-09 | 2012-03-28 | 박일남 | Method for manufacturing whole soybean curd using vital water |
KR101200507B1 (en) | 2012-06-18 | 2012-11-12 | 동양기전 주식회사 | Wiper apparatus for vehicle enhancing vibration protection performance of wiper strip |
JP7231951B2 (en) | 2020-09-28 | 2023-03-02 | テジン ジーエヌエス カンパニー リミテッド | Method for improving physical properties of tofu using basic substance and tofu by the same |
Family Cites Families (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH01148166A (en) * | 1987-12-07 | 1989-06-09 | Masaaki Yamamoto | Processed bean curd food |
KR100368074B1 (en) * | 1996-11-12 | 2003-04-21 | 장철영 | Milk tofu manufacturing method |
JPH10290677A (en) * | 1997-07-25 | 1998-11-04 | Nisshin Shokuhin Kk | Apricot seed essence so-called annin-containing soybean curd |
KR19990069790A (en) * | 1998-02-13 | 1999-09-06 | 심재식 | Types of Stable Additives and Their Uses in Tofu Production Using Raw Soybean Flour Powder |
KR100447011B1 (en) * | 1998-10-13 | 2004-09-04 | 후지 세이유 가부시키가이샤 | Tofu products excellent in freeze resistance and process for producing the same |
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 |
-
2002
- 2002-07-31 KR KR10-2002-0045372A patent/KR100449008B1/en not_active IP Right Cessation
Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20040045950A (en) * | 2002-11-26 | 2004-06-05 | 문정주 | Processed Sea Slug and Manufacturing Method thereof |
KR100786236B1 (en) * | 2007-01-11 | 2007-12-17 | 이창원 | Method of manufacturing whole soybean milk |
KR100829460B1 (en) * | 2007-05-02 | 2008-05-16 | 백두대간조합공동사업법인 | Method of making whole bean curd and device for the same |
CN103444900A (en) * | 2013-08-15 | 2013-12-18 | 刘海燕 | Production method of goat milk tofu |
CN103431066A (en) * | 2013-09-06 | 2013-12-11 | 肖秀萍 | Production method for lily fermented bean curd |
CN103431064A (en) * | 2013-09-08 | 2013-12-11 | 徐慧敏 | Production method of ottelia alismoides fermented bean curd |
KR20190055927A (en) | 2017-11-16 | 2019-05-24 | 유미원 주식회사 | Fermented bean-curd processed food with grain powder and fermented food powder, and manufacturing method thereof |
KR102497392B1 (en) * | 2022-07-05 | 2023-02-09 | 주식회사 대백 | Tofu skin having improved texture and its production method |
Also Published As
Publication number | Publication date |
---|---|
KR100449008B1 (en) | 2004-09-18 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103005167B (en) | Fish bone pet attractant and preparation method thereof | |
AU2017252132B2 (en) | Dairy product analogs and processes for making same | |
KR100449008B1 (en) | A method for manufacturing textural properties improved Chundubu | |
CN104886256A (en) | Pure walnut fermented milk and a production method thereof | |
CN113367283B (en) | Bean paste brewing process | |
BR112014013912B1 (en) | vegetable-based food product, its use and method of preparation | |
CN104116069A (en) | Preparation method for peanut meal and natto sauce | |
Li et al. | Comparative study of chemical composition and texture profile analysis between camembert cheese and Chinese sufu | |
EP1237422A1 (en) | Bean curd containing lactic acid fermenting bacteria culture fluid and a method for preparing the same, and beverage containing lactic acid fermenting bacteria and a method for preparing the same | |
CN102326788A (en) | Environmentally-friendly nutritional bell pepper sausage and preparation method thereof | |
CN114058551B (en) | Staphylococcus succinogenes for fermenting soybean paste | |
KR20190072316A (en) | Method for production for healthy vegetable cheese with soybean | |
KR101180971B1 (en) | Cheese containing red pepper paste and manufacturing method thereof | |
JPH01206970A (en) | Novel food | |
KR102467619B1 (en) | Manufacturing method of nurungji using fermented soybeans | |
CN106722544A (en) | A kind of preparation method of new type natural fermentation lotus rhizome | |
KR102404753B1 (en) | Method for Producing Fermented Food Using Complex Strains and Fermented Food prepared therefrom | |
Ofuya et al. | Development of a cheese-like product from the African yam bean (Sphenostylis sternocarpa) | |
CN109452607A (en) | Baste and preparation method thereof comprising abalone enzymatic extract | |
CN104286187A (en) | Method for producing pineapple sour soybean milk with good local flavor | |
JP4663954B2 (en) | Fermented food and coagulation treatment method thereof | |
CN109517767B (en) | Lactobacillus plantarum strain, soymilk produced based on fermentation of strain and production method of soymilk | |
CN112914031A (en) | Preparation method of sterile fermented bean curd | |
CN103141574B (en) | Processing method of deodorized soybean milk and cow milk compound yogurt | |
Han | Characterization and product innovation of Sufu-A Chinese fermented soybean food |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A201 | Request for examination | ||
E701 | Decision to grant or registration of patent right | ||
GRNT | Written decision to grant | ||
FPAY | Annual fee payment |
Payment date: 20100906 Year of fee payment: 7 |
|
FPAY | Annual fee payment |
Payment date: 20101230 Year of fee payment: 9 |
|
LAPS | Lapse due to unpaid annual fee |