KR20050040031A - A fish cake-typed bean curd and the process for preparation thereof - Google Patents
A fish cake-typed bean curd and the process for preparation thereof Download PDFInfo
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- KR20050040031A KR20050040031A KR1020030075141A KR20030075141A KR20050040031A KR 20050040031 A KR20050040031 A KR 20050040031A KR 1020030075141 A KR1020030075141 A KR 1020030075141A KR 20030075141 A KR20030075141 A KR 20030075141A KR 20050040031 A KR20050040031 A KR 20050040031A
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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
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/20—Fish extracts
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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Abstract
본 발명은 어묵형 두부 및 그 제조방법에 관한 것으로서, 두부를 제조하는 과정에 있어서 어육단백을 배합하고 기타 농, 축, 수산물로 된 부재료를 첨가함으로써 두부의 약한 물성을 보강함과 동시에 맛과 영양성분을 증대시켜 소비자의 다양한 기호성을 충분히 살릴 수 있도록 하는 어묵형 두부 및 그 제조방법에 관한 것이다.The present invention relates to a fish cake type tofu and a method for producing the same, which combines fish protein in the process of preparing tofu and adds ingredients of other concentrates, fish, and aquatic products to reinforce the weak physical properties of the tofu and to taste and nutrition. The present invention relates to a fish cake-shaped tofu and a method of manufacturing the same which increase the ingredients so that various preferences of consumers can be fully utilized.
이를 위하여 본 발명에 따른 어묵형 두부 및 그 제조방법은, 생선살 조직을 파쇄하고 여기에 식염을 첨가하여 단백질을 용출한 후 수화시켜 어육원료를 얻고, 분리대두단백 10~20중량%와, 대두유 10~20중량% 및 정제수 40~80중량%를 첨가하여 수화, 유화를 시켜 대두단백원료를 얻은 후 상기 어육원료 20~50중량%와 대두단백원료 50~80중량%를 배합하는 단계; 상기 배합물을 성형장치로 이송한 후 용기에 충진하여 성형하는 단계; 상기 성형물을 온도 90~95℃에서 30~40분동안 완숙시키는 단계; 상기 완숙물을 온도 10~20℃에서 5~20분동안 1차 냉각하는 단계; 상기 냉각물을 절단 후 용기에 물충진하는 단계; 상기 포장물을 온도 90~95℃에서 30~40분동안 살균 또는 온도 115℃~121℃에서 10~15분동안 멸균 후 온도 10~20℃에서 20~30분동안 2차 냉각하는 단계로 이루어진 것을 특징으로 하는 것이다.To this end, the fish cake type tofu according to the present invention and a method for preparing the same, crush the fish tissue and add salt to it to elute the protein and then hydrate to obtain a fish meat raw material, soybean protein 10-20% by weight, soybean oil Adding 10 to 20% by weight and 40 to 80% by weight of purified water to hydrate and emulsify to obtain soy protein material, and then combining 20 to 50% by weight of the fish meat material and 50 to 80% by weight of soy protein material; Transferring the compound to a molding apparatus and then filling the container to form the compound; Maturing the molding at a temperature of 90-95 ° C. for 30-40 minutes; First cooling the finished product at a temperature of 10-20 ° C. for 5-20 minutes; Cutting the coolant and then filling the container with water; Sterilizing the package for 30 to 40 minutes at a temperature of 90 ~ 95 ℃ or sterilization for 10 to 15 minutes at a temperature of 115 ℃ ~ 121 ℃ after the secondary cooling for 20 to 30 minutes at a temperature of 10 ~ 20 ℃ It is to be done.
Description
본 발명은 어묵형 두부 및 그 제조방법에 관한 것으로서, 더욱 구체적으로는 두부를 제조하는 과정에 있어서 대두단백에 어육원료를 적정량 배합하고 기타 식품첨가물 및 농, 축, 수산물로 된 부재료를 첨가함으로써 두부의 약한 물성을 보강함과 동시에 맛과 영양성분을 증대시켜 소비자의 다양한 기호성을 충분히 살릴 수 있도록 하는 어묵형 두부 및 그 제조방법에 관한 것이다.The present invention relates to a fish cake type tofu and a method of manufacturing the same, more specifically, tofu tofu by adding an appropriate amount of fish meat ingredients to soy protein in the process of manufacturing tofu and adding other food additives and subsidiary materials of agricultural, livestock, aquatic products The present invention relates to a fish cake type tofu and a method of manufacturing the same which reinforces weak physical properties and at the same time enhances taste and nutritional ingredients so that various tastes of consumers can be fully utilized.
일반적으로, 두부는 불린 콩을 갈고 비지를 걸러낸 후 콩물을 가열하고 여기에 응고제를 첨가하여 굳힌 것으로서, 부드럽고 담백한 맛에 소화가 잘 되고 영양가가 높으며 콜레스테롤이 없는 식물성 고단백 식품이다.In general, tofu is hardened by soaking soybeans, filtering soybeans, heating soybean water, and adding a coagulant to the tofu, which is a high protein food that is digestible, nutritious, and cholesterol-free with a soft and pale taste.
두부는 제조방법에 따라 여러 종류로 구분되는데, 응고제를 넣고 수분 함량 85% 정도로 압착 탈수한 것으로 찌개나 조림 등에 가장 흔히 쓰이는 일반두부(경두부), 콩물을 끓이고 여기에 응고제를 넣어 멍울이 진 것을 눌러 굳히지 않은 상태의 순두부, 일반두부와 순두부의 중간정도의 굳기로 용기에 콩즙과 응고제를 넣고 그대로 가열해서 만든 연두부 등이 있다.Tofu is divided into various types according to the manufacturing method, and it is a dehydrated product with a coagulant and a compressive dehydration of about 85% of moisture content. There are soft tofu that is not pressed, and soft tofu which is made by heating soybean and coagulant in the container.
또한, 통상 많이 쓰이는 일반두부를 제조하기 위해서는, 콩을 세척→불림→마쇄→여과→가열→응고→성형공정을 거쳐 판이나 컵용기에 포장하는 방법이 사용되어 오고 있다.In addition, in order to manufacture common tofu, which is commonly used, a method of washing soybeans, soaking, grinding, filtration, heating, coagulation, molding, and packaging in a plate or cup container has been used.
그런데, 종래에는 두부나 두유 외에 두부를 응용한 제품으로서 두부를 얇게 저며 기름에 튀겨 낸 유부가 시중에 판매되고 있을 뿐으로 콩단백을 이용한 제품이 한정적으로만 개발되고 있는 실정이다.However, conventionally, tofu or soy milk in addition to the application of tofu tofu thinly fried tofu tofu is sold only on the market, and the situation using only soy protein products are currently being developed.
이에 따라, 종래의 두부나 그 응용제품은 콩이 가진 단백질이나 칼슘, 지방산 등의 영양성분은 풍부한 편이지만 기타 영양성분은 내포되어 있지 않으므로 여러 유효성분들을 효율적으로 보충하기 위해서는 다른 식품을 함께 섭취하여야만 한다.Accordingly, conventional tofu and its application products are rich in nutrients such as protein, calcium, and fatty acids of soybeans, but other nutrients are not included. Therefore, in order to supplement various effective ingredients, other foods must be taken together. do.
그리고, 두부는 담백한 맛을 지니고는 있으나 싱겁고 밋밋한 맛으로 인해 별도로 양념장이나 야채 등을 이용하여 조리해서 먹어야만 하였다.Tofu has a light taste but has to be cooked and eaten separately using seasonings or vegetables due to its crisp and flat taste.
또한, 종래의 두부는 물성이 약해 쉽게 부서지는 단점이 있으므로 이를 방지하기 위하여 두부를 조리 시 미리 달궈진 프라이팬에 두부 양면을 살짝 구운 다음에 조리를 해야 하는 번거로움이 있었다.In addition, the conventional tofu has a disadvantage in that it is easily broken due to weak physical properties, so to avoid this, there is a hassle to cook after toasting both sides of the tofu in a frying pan preheated in cooking.
본 발명은 상기와 같은 문제점을 해결하기 위하여 개발된 것으로서, 종래의 두부와 같은 형태로 제조하되 두부의 경도를 보강하여 잘 부서지지 않도록 함과 동시에 제조공정 중 다른 부재료 및 기능성 소재를 첨가하여 맛과 영양성분이 풍부하고 소비자의 기호성을 증대시키도록 하는 어묵형 두부 및 그 제조방법을 제공하는데 목적이 있다.The present invention was developed to solve the above problems, manufactured in the same form as the conventional tofu, but reinforces the hardness of the tofu so as not to break and at the same time adding other subsidiary materials and functional materials in the manufacturing process and taste and It is an object of the present invention to provide a fish cake tofu and a method of manufacturing the same that are rich in nutrients and increase consumer preference.
상기와 같은 목적을 달성하기 위해 본 발명에 따른 어묵형 두부 및 그 제조방법은, 생선살 조직을 파쇄하고 여기에 식염을 첨가하여 단백질을 용출한 후 수화시켜 어육원료를 얻고, 분리대두단백 10~20중량%와, 대두유 10~20중량% 및 정제수 40~80중량%를 첨가하여 수화, 유화를 시켜 대두단백원료를 얻은 후 상기 어육원료 20~50중량%와 대두단백 원료 50~80중량%를 배합하는 단계; 상기 배합물을 성형장치로 이송하여 일정 형태의 용기에 200~2,000g씩 충진하여 성형하는 단계; 상기 성형물을 온도 90~95℃에서 30~40분동안 완숙시키는 단계; 상기 완숙물을 온도 10~20℃에서 5~20분동안 1차 냉각하는 단계; 상기 냉각물을 절단 후 용기에 물충진하는 단계; 상기 포장물을 온도 90~95℃에서 30~40분동안 살균 또는 온도 115℃~121℃에서 10~15분동안 멸균 후 온도 10~20℃에서 20~30분동안 2차 냉각하는 단계로 이루어진 것을 특징으로 하는 것이다.Fish cake-type tofu according to the present invention and a method for producing the same according to the present invention to achieve the above object, crushed fish meat tissue and added to the salt to elute the protein and then hydrated to obtain a fish meat raw material, soybean protein 10 ~ 20 to 50% by weight, 10 to 20% by weight of soybean oil and 40 to 80% by weight of purified water were obtained by hydration and emulsification to obtain soy protein, and then 20 to 50% by weight of the fish meat material and 50 to 80% by weight of soy protein. Compounding; Transferring the compound to a molding apparatus and filling the container in a predetermined form by 200 to 2,000 g, and molding the compound; Maturing the molding at a temperature of 90-95 ° C. for 30-40 minutes; First cooling the finished product at a temperature of 10-20 ° C. for 5-20 minutes; Cutting the coolant and then filling the container with water; Sterilizing the package for 30 to 40 minutes at a temperature of 90 ~ 95 ℃ or sterilization for 10 to 15 minutes at a temperature of 115 ℃ ~ 121 ℃ after the secondary cooling for 20 to 30 minutes at a temperature of 10 ~ 20 ℃ It is to be done.
이하, 본 발명의 어묵형 두부 및 그 제조방법을 공정에 따라 상세히 설명하면 다음과 같다.Hereinafter, the fish cake-shaped tofu of the present invention and a manufacturing method thereof will be described in detail with reference to the following steps.
제1공정 : 배합(교반)Step 1: Mixing (Stirring)
일정량의 생선살(냉동연육)을 교반기에 투입하여 생선살 조직을 파쇄하고 여기에 식염을 첨가하여 상기 생선살로부터 단백질을 용출시킨 후 충분히 수화시켜 어육원료를 얻는다.A certain amount of fish meat (frozen meat) is added to an agitator to break up the fish meat tissue, and salt is added thereto to elute the protein from the fish meat, and then hydrate it sufficiently to obtain a fish meat material.
분리대두단백(콩단백) 10~20중량%와, 대두유(또는 식물성 유지류) 10~20중량% 및 정제수 40~80중량%를 첨가하여 수화, 유화를 시켜 대두단백원료를 얻는다.Soy protein material is obtained by hydration and emulsification by adding 10-20 wt% of soy protein (soybean protein), 10-20 wt% of soybean oil (or vegetable fats and oils) and 40-80 wt% of purified water.
상기 어육원료 20~50중량%와 대두단백 원료 50~80중량%를 배합한 후, 여기에 식염, 글리신, 조미료, 전분 등의 기타 식품첨가물과, 부재료로서 당근이나 양파, 당면, 조개 등의 농, 수, 축산물 등을 첨가하여 교반한다.After blending 20-50% by weight of the fish meat raw material and 50-80% by weight of soy protein raw material, there are other food additives such as salt, glycine, seasoning, starch, and agricultural ingredients such as carrots, onions, vermicelli, shellfish, etc. , Water, animal products, and the like are added and stirred.
이때, 상기 식품첨가물은 상기 배합물 100중량%을 기준으로 5~15중량% 첨가하되 상기 식염, 글리신, 조미료, 전분 중에서 적어도 1종 이상 선택적으로 혼합되는 것이며 이들에 한정되는 것은 아니다. 또한, 상기 부재료로 사용된 농, 수, 축산물은 상기 배합물 100중량%을 기준으로 5~20중량% 첨가하되, 상기 당근이나 양파, 당면, 조개 중에서 선택적으로 혼합되는 것이며 이들에 한정되는 것은 아니다.At this time, the food additive is added to 5 to 15% by weight based on 100% by weight of the formulation, but at least one or more selected from the salt, glycine, seasonings, starch is not limited thereto. In addition, the agricultural, water and livestock products used as the subsidiary materials may be added 5 to 20% by weight based on 100% by weight of the blend, but is not limited to these carrots, onions, vermicelli, shellfish.
또한, 본 공정에서 상기 어육원료와 대두단백원료를 배합할 때, 진공 또는 일반 교반기에 일정 비율의 생선살(냉동연육), 분리대두단백(콩단백), 정제수, 대두유(또는 식물성 유지류), 식품첨가물, 부재료(농,수,축산물 등)를 넣은 후 교반하거나, 또는 콩을 불린 후 분쇄하여 두유를 만든 후 이를 응고하여 얻어진 두부 50~80중량%와 어육단백 원료 20~50중량%를 배합하여 교반하는 방법도 있다.In addition, when blending the fish meat and soy protein material in the present process, a certain ratio of fish meat (frozen meat), separated soy protein (soybean protein), purified water, soybean oil (or vegetable fats and oils), food in a vacuum or general stirrer Add the additives, subsidiary materials (concentrate, water, livestock products, etc.), and then stir or soybeans are soaked and pulverized to make soymilk, and then, 50 to 80% by weight of tofu obtained by coagulation and 20 to 50% by weight of fish meat raw materials are mixed. There is also a method of stirring.
덧붙여, 본 발명에서 사용되는 생선살로는 명태살을 비롯하여 어떠한 생선을 사용하더라도 무방하다.In addition, as the fish meat used in the present invention, any fish, including pollack meat, may be used.
제2공정 : 배합물 이송Second Step: Transfer the Compound
교반이 끝난 배합물은 모노펌프(Mono Pump) 등의 이송장치를 이용하여 성형장치로 이송한다.The stirred mixture is transferred to a molding apparatus using a transfer device such as a mono pump.
제3공정 : 성형(충진)3rd process: molding (filling)
성형장치로 이송된 배합물은 일정 형태의 용기나 또는 연속식 스팀증자기, 열수가열기에 200~2,000g씩 충진하여 성형한다.The compound transferred to the molding apparatus is formed by filling 200-2,000 g of each type of container or continuous steam steamer and hot water heater.
제4공정 : 가열(익힘)4th process: heating (cooking)
일정 크기 및 형태로 성형된 상기 성형물을 온도 90~95℃에서 30~40분동안 익힘장치 예컨대, 배치(Batch)식 스팀증자기 또는 열수 등을 이용하여 완숙시키거나 또는 연속식 스팀증자기나 열수가열기를 이용하여 완숙시킨다.The molding molded to a certain size and shape is matured at a temperature of 90 to 95 ° C. for 30 to 40 minutes using a cooking apparatus such as a batch steam steamer or hot water, or a continuous steam steamer or hot water. Use heat to ripen.
이 외에도 상기 배합물을 대두유 등 식물성유지로 튀겨서 익히는 방법도 가능하다.In addition, a method of frying the blended vegetable oil such as soybean oil is also possible.
제5공정 : 1차냉각5th process: 1st cooling
상기 완숙된 완숙물을 자연냉각하거나 또는 온도 10~20℃에서 5~20분 동안 송풍식 강제냉각, 냉각수를 이용한 냉각방법 등으로 냉각시킨다.The ripened product is cooled by natural cooling or by forced air cooling for 5 to 20 minutes at a temperature of 10 to 20 ° C., a cooling method using cooling water, and the like.
제6공정 : 절단6th Step: Cutting
상기 냉각물을 자동절단기를 이용하여 일정 크기로 절단하거나 또는 수작업으로 절단한다.The coolant is cut to a predetermined size using an automatic cutter or manually cut.
제7공정 : 포장Step 7: Packaging
상기 절단된 제품을 용기 또는 기타 포장지에 물충진 또는 일반 포장한다.The cut product is packed in water or general packaging in a container or other packaging.
제8공정 : 살균8th Step: Sterilization
상기 포장된 제품을 레토르트 살균기 및 기타 살균기를 이용하여 온도 90~95℃에서 30~40분동안 살균하거나 또는 온도 115℃~121℃에서 10~15분동안 멸균한다.The packaged product is sterilized using a retort sterilizer and other sterilizers for 30 to 40 minutes at a temperature of 90 to 95 ° C, or for 10 to 15 minutes at a temperature of 115 ° C to 121 ° C.
제9공정 : 2차냉각 및 포장9th process: secondary cooling and packaging
상기 살균된 제품을 온도 10~20℃에서 20~30분 동안 냉각한 후 박스포장하여 출고한다.The sterilized product is cooled at a temperature of 10 to 20 ° C. for 20 to 30 minutes, and then packed and shipped.
이상에서 살펴본 바와 같이 본 발명의 어묵형 두부 및 그 제조방법에 따르면, 종래의 콩단백만을 이용하여 두부를 제조하는 것과는 달리 콩에서 분리한 대두단백에 생선살을 원료로 한 어육원료를 배합하고 여기에 농, 축, 수산물로 된 기타 부재료 및 기능성 소재를 첨가함으로써 두부의 맛과 영양성분을 한층 보강할 수 있으며 소비자의 다양한 기호성을 충분히 부응할 수 있다.As described above, according to the fish cake type tofu of the present invention and a method for manufacturing the same, unlike the conventional tofu tofu using soybean meal, a fish meat raw material of fish meat is blended with soy protein isolated from soybeans. By adding other subsidiary materials and functional materials such as agricultural, livestock, and aquatic products, the flavor and nutritional content of tofu can be further enhanced, and it can satisfy various tastes of consumers.
또한, 염용성 어육 단백질에 의한 탄력있는 겔 형성으로 인해 부서지기 쉬운 두부의 물성을 보강할 수 있음과 동시에 다른 부재료를 넣어도 부서지거나 흐트러지지 않고 두부의 원래 형태를 유지할 수 있으므로 종래와 같이 두부 컵용기에 물을 채워 넣고 포장한 상태로 사용할 수도 있다.In addition, it is possible to reinforce brittle physical properties of brittle tofu due to the formation of elastic gel by salt-soluble fish meat protein, and to maintain the original shape of the tofu without breaking or disturbing even when other ingredients are added. It can also be used in water filled packaging.
Claims (5)
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| KR1020030075141A KR20050040031A (en) | 2003-10-27 | 2003-10-27 | A fish cake-typed bean curd and the process for preparation thereof |
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| KR1020030075141A KR20050040031A (en) | 2003-10-27 | 2003-10-27 | A fish cake-typed bean curd and the process for preparation thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019009680A3 (en) * | 2017-07-07 | 2019-03-28 | 씨제이제일제당(주) | Processed bean curd containing raw materials other than soybeans and manufacturing method therefor |
| JP2020525024A (en) * | 2017-07-07 | 2020-08-27 | シージェイ チェイルジェダン コーポレーションＣｊ Ｃｈｅｉｌｊｅｄａｎｇ Ｃｏｒｐｏｒａｔｉｏｎ | Processed tofu containing raw materials other than soybean, and method for producing the same |
-
2003
- 2003-10-27 KR KR1020030075141A patent/KR20050040031A/en not_active Application Discontinuation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019009680A3 (en) * | 2017-07-07 | 2019-03-28 | 씨제이제일제당(주) | Processed bean curd containing raw materials other than soybeans and manufacturing method therefor |
| JP2020525024A (en) * | 2017-07-07 | 2020-08-27 | シージェイ チェイルジェダン コーポレーションＣｊ Ｃｈｅｉｌｊｅｄａｎｇ Ｃｏｒｐｏｒａｔｉｏｎ | Processed tofu containing raw materials other than soybean, and method for producing the same |
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