KR20060087702A - Cutlets made of bean-curd and method for producing the same - Google Patents
Cutlets made of bean-curd and method for producing the same Download PDFInfo
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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
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
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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
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
Abstract
본 발명은 두부커틀릿 및 그의 제조방법에 관한 것으로서, 보다 상세하게는 두부 50∼65중량％, 미분 4∼7중량％, 양파 2∼5중량％, 당근 5∼6중량％, 파 1∼2중량％, 마늘 3∼4중량％, 빵가루 14∼16중량％, 정제염 0.5∼1중량％, 설탕 1.5∼3중량％와 불고기양념 4∼6중량％를 배합하고 혼합하여 반죽한 다음, 성형기에 넣어 두부커틀릿 반제품으로 성형한 다음, 165∼175℃의 튀김유에서 50∼70초 동안 1차 가열하고 165∼175℃의 튀김유에서 150∼170초 동안 2차 가열한 후 실온에서 자연냉각시키고 표면에 박력분 30∼40중량％, 설탕 0.4∼0.8중량％, 카레분말 1.5∼2.5중량％, 전란분말 0.5∼1.5중량％, 양파즙 6∼12중량％와 나머지량의 정제수를 배합한 배터액과 빵가루를 순서대로 묻혀 튀김옷을 도포하고 -40∼-35℃로 급속동결하여 이루어져서, 고지방함량, 고콜레스테롤, 고열량으로 인한 성인병 등의 걱정없이 섭취할 수 있을 뿐 아니라, 외관과 풍미가 양호한 튀김음식물로써 단백질, 필수아미노산, 필수지방산, 무기질을 공급해 줄 수 있어 영양학적으로도 우수하고, 동물성 육제품에 떨어지지 않는 두부 특유의 부드럽고 고소한 맛과 야채가 씹히는 식감을 갖기 때문에 남녀노소 모두의 기호를 만족시킬 수 있을 것으로 기대된다.The present invention relates to a tofu cutlet and a method for manufacturing the same, more specifically, tofu 50 to 65% by weight, 4 to 7% by weight of fine powder, 2 to 5% by weight of onion, 5 to 6% by weight of carrot, 1 to 2 weight of green onion %, 3 to 4% by weight of garlic, 14 to 16% by weight of breadcrumbs, 0.5 to 1% by weight of refined salt, 1.5 to 3% by weight of sugar, and 4 to 6% by weight of bulgogi seasoning, mix and knead, and put it in a molding machine After molding into cutlet semi-finished product, it is first heated in 165-175 ℃ frying oil for 50-70 seconds and secondly in 165-175 ℃ frying oil for 150-170 seconds, then it is naturally cooled at room temperature and 30 ~ Batter solution and breadcrumbs in which 40 wt%, 0.4-0.8 wt% sugar, 1.5-2.5 wt% curry powder, 0.5-1.5 wt% whole egg powder, 6-12 wt% onion juice and the remaining amount of purified water It is made by applying fry clothes and fast freezing at -40 ~ -35 ℃, so it has high fat content and high cholesterol Not only can it be consumed without worrying about adult diseases due to high calories, but it has good appearance and flavor, and it can supply protein, essential amino acids, essential fatty acids and minerals. It is expected to satisfy the tastes of both young and old because it has the soft and savory taste and the chewy texture of the tofu.
두부, 커틀릿.Tofu, cutlets.
Description
도 1은 본 발명에 따른 두부커틀릿의 제조공정을 보여주는 흐름도.1 is a flow chart showing a manufacturing process of tofu cutlet according to the present invention.
본 발명은 두부커틀릿 및 그의 제조방법에 관한 것으로서, 보다 상세하게는 식물성 단백질 공급식품이며 인체에 유익한 영양소와 우수한 소화율 및 다양한 생리활성을 보유하고 있는 두부를 주원료로 한 두부커틀릿 및 그의 제조방법에 관한 것이다.The present invention relates to a tofu cutlet and a method for manufacturing the same, and more particularly, tofu cutlet and vegetable manufacturing method, and tofu cutlet containing the nutrients, digestibility and various physiological activities beneficial to the human body as a main raw material and a method for manufacturing the same will be.
커틀릿은 고기에 빵가루를 묻혀서 기름에 튀긴 서양요리로서, 쇠고기를 주재료로 한 비프커틀릿, 돼지고기를 주재료로 한 포크커틀릿, 닭고기를 주재료로 한 치킨커틀릿 등이 있다. Cutlets are Western dishes fried with bread crumbs in meat, and include beef cuts, beef cutlet, pork cutlet, and chicken cutlet.
비프커틀릿은 지방질이 적고 연한 부위의 쇠고기를 도톰하고 큼직하게 저며서 소금과 후춧가루를 뿌리고, 밀가루, 달걀물, 빵가루를 차례로 묻혀 165℃ 내외로 끓는 기름에 튀겨 내는 요리로서 쇠고기를 사용하여 한국에서 만든 서양요리인데, 비프는 기름에 들어가면 맛국물이 빠지는 이유로 서양에서는 만들지 않았다. Beef cutlet is a low-fat, thick-fried beef that is thick and stir-fried, sprinkled with salt and pepper, and then flour, egg water and bread crumbs are fried in boiling oil at around 165 ℃. Beef is not made in the West because of the lack of flavor when you enter the oil.
포크커틀릿은 독일, 오스트리아, 체코 등지에서 즐겨먹은 서양요리로서 소량의 기름으로 굽는 요리였으나, 일본으로 유입되면서 두께를 두껍게 해 빵가루로 튀김옷을 입혀 기름에 튀기고 일본식 간장, 물엿소스가 곁들여진 일본요리로 정착되었고, 그 초기 명칭은 포크 까스레쓰로 불려졌으며 1970년대 중반 우리나라에서는 돈까스라는 명칭으로 선보이기 시작했다.Pork cutlet is a Western dish enjoyed in Germany, Austria, Czech Republic, etc. It is a dish that is grilled with a small amount of oil.However, as it enters Japan, it is thickened. It was settled, and its initial name was called folk cutlet, and in the mid-1970s, it began to be called pork cutlet in Korea.
그러나, 쇠고기, 돼지고기와 같은 동물성 식품을 이용한 커틀릿은 단백질원으로서 고기류만을 사용하였기 때문에 열량과 동물성 단백질의 함량이 높아 어린이 비만이나 성인병의 원인이 될 수 있는 등 영양성의 측면에서 그다지 유익한 식품은 아니다. 또한 고기류만을 이용한 커틀릿은 지방함량과 콜레스테롤 수치가 높고 더욱이 돼지고기의 경우 지방성분이 튀김시의 고온에 의해 열량이 크게 증가한다는 문제점이 있다.However, cutlets using animal foods such as beef and pork are not very beneficial foods in terms of nutrition, because they use only meat as a protein source, which is high in calories and animal protein, which can cause child obesity and adult diseases. . In addition, cutlets using only meat have a high fat content and cholesterol level, and in the case of pork, there is a problem in that calories are greatly increased due to the high temperature during frying.
한편, 우리나라에서 가공식품, 인스턴트 식품, 패스트푸드와 같이 고열량, 고지방, 고식염 및 낮은 무기질과 비타민이 함유되어 있는 식품의 섭취가 증가되어 근래 만성 퇴행성 질환과 비만이 문제로 대두되고 있는 상황에서, 이러한 육류를 주재료로한 커틀릿은 성인병의 위협을 받는 중장년층이나 다이어트에 민감한 여성 또는 어린이 비만의 조짐이 보이는 아동들에게는 즐겨먹기에 부담스러운 음식의 부류에 속하게 되어 커틀릿의 섭취를 회피하게 되는 문제점이 있었다. On the other hand, the consumption of foods containing high calories, high fat, salt, and low minerals and vitamins, such as processed foods, instant foods, fast foods in our country has been increasing recently, as a problem of chronic degenerative diseases and obesity, These meat-based cutlets have a problem of avoiding ingestion of cutlets because they belong to a class of foods that are burdensome to enjoy for middle-aged people who are threatened by adult diseases, women who are sensitive to diet, or children who show signs of obesity. .
두부(bean-curd)는 콩 단백질이 2가 금속염과 결합 또는 등전점(pH 4.2 ~ 4.6)에서 응고 침전되는 성질을 이용하여 만든 대표적인 콩 가공식품으로, 필수아미노산을 많이 함유한 양질의 식물성 단백질이 풍부하여 콩제품 가운데 가장 대중 적으로 이용되고 있는 가공품이며 동물성 단백질의 훌륭한 대체 공급원으로 인식되고 있다. Tofu (bean-curd) is a representative soybean processed food made using soy protein combined with divalent metal salt or coagulated and precipitated at isoelectric point (pH 4.2 ~ 4.6). It is rich in high quality vegetable protein containing a lot of essential amino acids. It is one of the most popular processed products of soy products and is recognized as an excellent alternative source of animal protein.
일반적으로 동물성 단백질은 소화 흡수율이 낮고 필수 아미노산이 부족한 반면에 두부는 필수 아미노산이 풍부할 뿐만 아니라 콩의 섬유질과 수용성 탄수화물이 제거되어 소화 흡수율도 매우 높다. 또한 동물성 식품은 대부분 비만, 고혈압, 동맥경화 등 순환기계 질환의 원인이 되는 포화지방산과 콜레스테롤의 함량이 높지만 두부의 지방은 인체에 유익한 불포화지방산이 약 80%를 차지하고 있고 이 중에 필수 지방산인 리놀레산이 많이 함유되어 있어 콜레스테롤과 지방산이 장내와 혈액 중에 축적되는 것을 방지해 줄뿐만 아니라 각종 생리활성을 발휘한다. In general, animal protein has a low digestive absorption rate and lacks essential amino acids, while tofu is not only rich in essential amino acids, but also has high digestive absorption rate due to the removal of soy fiber and water-soluble carbohydrates. In addition, most animal foods contain high amounts of saturated fatty acids and cholesterol that cause circulatory diseases such as obesity, hypertension, and arteriosclerosis, but the fats of tofu make up about 80% of unsaturated fatty acids, which are beneficial to the human body. Because it contains a lot of cholesterol and fatty acids to prevent accumulation in the intestine and blood, as well as various biological activities.
다음 표 1은 두부의 가식부위 각 100g 당 식품성분을 나타낸 것이다.The following Table 1 shows the food components per 100g of the decorative part of tofu.
〔표 1〕Table 1
상기 표 1에서 볼 수 있는 바와 같이, 식용식물인 콩으로 만든 두부에는 동물성 식품에서는 부족되기 쉬운 각종 생리활성 물질과 무기질 등 건강유지에 필수적인 성분이 다양하고 풍부하게 함유되어 있어 영양 면에서 우수함을 알 수 있다.As can be seen in Table 1, tofu made from soybeans, which is an edible plant, contains various and abundant ingredients that are essential for maintaining health, such as various physiologically active substances and minerals, which are easily lacked in animal foods, and thus are excellent in nutrition. Can be.
최근에는 우수한 영양 성분을 갖는 두부를 원료로 한 각종 가공식품의 개발 및 소비가 활발하게 이루어지고 있으나, 이러한 가공식품 중 두부를 주원료로 이루 어진 커틀릿은 없었으며, 두부커틀릿의 제조방법 및 상품화 사례는 전무한 실정이다.Recently, the development and consumption of various processed foods based on tofu with excellent nutritional ingredients have been actively conducted, but there is no cutlet consisting of tofu as a main ingredient among these processed foods. There is no situation.
따라서 본원인은 커틀릿의 칼로리를 크게 줄이고 보다 영양적으로 균형잡힌 유익한 식품으로 개량하고자 연구한 결과 식물성 단백질의 공급원인 두부를 적용한 새로운 형태의 두부커틀릿을 개발하여 본 발명을 완성하게 되었다.Therefore, the present inventors have completed the present invention by developing a new type of tofu cutlet applying tofu, which is a source of vegetable protein, as a result of research to greatly reduce calories of cutlets and to improve nutritionally balanced beneficial foods.
본 발명의 목적은 영양가, 소화율 및 생리활성 등이 우수한 두부를 주원료로 사용하여 식감을 개선시키고 칼로리를 크게 줄이며 식물성 단백질을 충분히 공급해 줄 수 있는 새로운 타입의 두부커틀릿을 제공하는 것이다. An object of the present invention is to provide a new type of tofu cutlet that can improve the texture, significantly reduce the calories and supply sufficient vegetable protein by using tofu with excellent nutritional value, digestibility and physiological activity as the main ingredients.
또한 본 발명에서는 두부의 영양성분이 혼합되어 영양학적으로도 이상적이고 두부 특유의 부드럽고 고소한 맛은 물론 동물성 육제품에 떨어지지 않는 맛과 질감을 가지며 저칼로리를 갖는 두부커틀릿의 제조방법을 제공한다.In addition, the present invention provides a method for producing a tofu cutlet having a low calorie, a nutritional composition of tofu is nutritionally ideal and has a soft and savory taste unique tofu, as well as a taste and texture that does not fall on animal meat products.
본 발명의 다른 목적 및 장점들은 하기에 설명될 것이며, 본 발명의 실시에 의해 더 잘 알게 될 것이다.Other objects and advantages of the invention will be described below, and will be better understood by practice of the invention.
상기한 목적을 달성하기 위한 수단으로서 본 발명의 두부커틀릿은, 두부 50∼65중량％, 미분 4∼7중량％, 양파 2∼5중량％, 당근 5∼6중량％, 파 1∼2중량％, 마늘 3∼4중량％, 빵가루 14∼16중량％, 정제염 0.5∼1중량％, 설탕 1.5∼3중량％와 불고기양념 4∼6중량％의 배합비로 배합하여 믹서에 넣고 5∼15분 동안 혼합하여 반죽하고 상기 혼합된 반죽물을 성형기에 넣어 소정 모양과 규격의 두부커틀릿 반제품으로 성형한 다음 165∼175℃의 튀김유에서 50∼70초 동안 1차 가열하고 165∼175℃의 튀김유에서 150∼170초 동안 2차 가열하여 실온에서 자연냉각시키고 표면에 박력분 30∼40중량％, 설탕 0.4∼0.8중량％, 카레분말 1.5∼2.5중량％, 전란분말 0.5∼1.5중량％, 양파즙 6∼12중량％와 전체 100중량％가 되도록 나머지량의 정제수를 배합한 배터액과 빵가루를 순서대로 묻혀 튀김옷을 도포하고 -40∼-35℃로 급속동결하여 이루어진다.As a means for achieving the above object, the tofu cutlet of the present invention is 50 to 65% by weight, 4 to 7% by weight of fine powder, 2 to 5% by weight of onion, 5 to 6% by weight of carrot, 1 to 2% by weight of green onion , 3 to 4% by weight of garlic, 14 to 16% by weight of breadcrumbs, 0.5 to 1% by weight of refined salt, 1.5 to 3% by weight of sugar and 4 to 6% by weight of Bulgogi seasoning, put into a mixer and mix for 5 to 15 minutes. And knead the mixed dough into a molding machine into semi-finished tofu cutlets of a predetermined shape and specification.Then, the mixture was first heated in a frying oil of 165 to 175 ° C for 50 to 70 seconds and 150 to 170 of a frying oil of 165 to 175 ° C. Secondary heating for 2 seconds to cool naturally at room temperature, 30 to 40% by weight, 0.4 to 0.8% by weight sugar, 1.5 to 2.5% by weight of curry powder, 0.5 to 1.5% by weight of whole egg powder, 6 to 12% by weight of onion juice And batter liquid and breadcrumbs containing the remaining amount of purified water so as to be 100% by weight in total. It is made by applying the fried cloth and rapidly freezing it at -40 ~ -35 ℃.
본 발명에 따른 두부커틀릿의 제조방법은 두부 50∼65중량％, 미분 4∼7중량％, 양파 2∼5중량％, 당근 5∼6중량％, 파 1∼2중량％, 마늘 3∼4중량％, 빵가루 14∼16중량％, 정제염 0.5∼1중량％, 설탕 1.5∼3중량％와 불고기양념 4∼6중량％의 배합비로 배합하는 공정; 상기 배합된 재료를 믹서에 넣고 5∼15분 동안 혼합하는 공정; 상기 혼합된 반죽물을 성형기에 넣고 소정 모양과 규격으로 성형하는 공정; 상기 성형된 반죽물을 165∼175℃의 튀김유에서 50∼70초 동안 1차 가열한 다음 165∼175℃의 튀김유에서 150∼170초 동안 2차 가열하는 열처리공정; 상기 열처리된 두부커틀릿 반제품을 실온에서 방치시켜 자연냉각시키는 공정; 상기 자연냉각된 두부커틀릿 반제품의 표면에 박력분 30∼40중량％, 설탕 0.4∼0.8중량％, 카레분말 1.5∼2.5중량％, 전란분말 0.5∼1.5중량％, 양파즙 6∼12중량％와 전체 100중량％가 되도록 나머지량의 정제수를 배합한 배터액과 빵가루를 순서대로 묻히는 튀김옷 도포공정; 상기 튀김옷이 도포된 두부커틀릿 반제품을 -40∼-35℃로 급속동결하는 공정;과 포장하여 출고하는 공정;를 포함하여 이루어지는 것을 특징으로 한다. Tofu cutlet according to the present invention is prepared by 50 to 65% by weight, 4 to 7% by weight of fine powder, 2 to 5% by weight of onion, 5 to 6% by weight of carrot, 1 to 2% by weight of green onion, 3 to 4% by weight of garlic %, 14-16% by weight of breadcrumbs, 0.5-1% by weight of refined salt, 1.5-3% by weight of sugar and 4-6% by weight of bulgogi seasoning; Putting the blended material into a mixer and mixing for 5 to 15 minutes; Putting the mixed dough into a molding machine and molding the dough into a predetermined shape and size; A heat treatment step of first heating the molded dough in 165 to 175 ° C. frying oil for 50 to 70 seconds and then heating the second to 150 to 170 seconds in 165 to 175 ° C. frying oil; Leaving the heat-treated tofu cutlet semi-finished product at room temperature for natural cooling; 30 to 40% by weight, 0.4 to 0.8% by weight, 1.5 to 2.5% by weight of curry powder, 0.5 to 1.5% by weight of whole egg powder, 6-12% by weight of onion juice and 100 parts A frying cloth coating step of bubbling batter liquid and breadcrumbs containing the remaining amount of purified water so as to be% by weight; And a step of rapidly freezing the semi-finished tofu cutlets coated with the frying cloth at -40 to -35 ° C .;
본 발명에 따른 두부커틀릿은 햄버거나 샌드위치 빵 사이에 끼우는 패티로도 이용할 수 있다. Tofu cutlets according to the present invention can also be used as a patty sandwiched between a hamburger or sandwich bread.
본 발명의 두부커틀릿의 주요 재료로 사용되는 두부는 체내의 신진대사와 성장발육에 꼭 필요한 아미노산, 칼슘, 철분 등 무기질이 다량으로 함유되어 있는 단백질 식품으로서 인체에 유익한 식물성 단백질 공급식품이며 맛 뿐 아니라 영양면에서 더할 수 없이 훌륭한 식품이다. 콩 단백질인 글리시닌과 알부민 등을 응고시켜 만든 두부의 소화율은 콩의 소화율 65％보다 높은 95％에 달한다. 그래서 단백질 섭취가 중요하지만 고기 섭취로 인한 콜레스테롤 증가로 합병증이 우려되는 당뇨병 환자들에게 적극 권할 만하며 두부의 원료가 되는 콩 속의 성분 덕분에 항암, 골다공증 예방, 고혈압 예방, 콜레스테롤 감소 등의 효능을 기대할 수 있다. 또한 뛰어난 소화흡수율에도 불구하고 열량이 낮아 다이어트 식품으로도 좋은 효과를 발휘한다. Tofu, which is used as the main ingredient of the tofu cutlet of the present invention, is a protein food containing a large amount of minerals such as amino acids, calcium, and iron, which are essential for metabolism and growth and development of the body, and is a vegetable protein supply food that is beneficial to the human body, and tastes as well. It is an excellent food in terms of nutrition. The digestibility of tofu made by coagulating soy protein glycinine and albumin reaches 95%, which is higher than the soybean digestibility of 65%. Therefore, protein intake is important, but it is highly recommended for diabetics who are concerned about the complications due to increased cholesterol due to meat intake. Can be. In addition, despite the excellent digestion and absorption rate is low calorie is a good effect as a diet food.
이하, 본 발명에 따른 두부커틀릿의 제조공정을 일실시예를 통하여 상세히 설명한다.Hereinafter, the manufacturing process of the tofu cutlet according to the present invention will be described in detail through one embodiment.
첨부된 도면, 도 1은, 본 발명에 따른 두부커틀릿의 제조공정을 보여주는 흐름도이다.1 is a flow chart showing a manufacturing process of a tofu cutlet according to the present invention.
1. 원료의 전처리공정 1. Pretreatment process of raw materials
본 발명의 두부커틀릿을 제조하기 위해 사용되는 원료는 두부, 미분(米粉), 양파, 당근, 파, 마늘, 빵가루, 정제염, 설탕, 불고기양념 등이다.The raw materials used to prepare the tofu cutlet of the present invention are tofu, fine powder, onion, carrot, green onion, garlic, bread crumbs, refined salt, sugar, bulgogi sauce and the like.
먼저, 본원의 주재료가 되며 우수한 영양성분 및 효과로 인하여 비만이나 당 뇨병환자를 위한 간식거리 또는 대용식품으로도 시식할 수 있도록 사용되는 두부는 자연탈수로 탈수하여 수분함량을 조절한 후 냉장보관한다. 본원에서 두부는 다른 원료들과 잘 혼합되고 성형성도 좋게 하기 위하여 수분함량이 70∼80％이고 품온이 5℃이하, 보다 바람직하게는 0∼5℃인 두부를 준비하는 것이 좋다. First, the tofu, which is the main ingredient of the present application and is used for tasting as a snack or substitute food for obese or diabetic patients due to its excellent nutritional ingredients and effects, is dehydrated with natural dehydration to control moisture content and then refrigerated. . In the present application, tofu is well mixed with other raw materials and has good moldability. Tofu has a water content of 70 to 80% and a product temperature of 5 ° C or less, and more preferably 0 to 5 ° C.
미분은 쌀을 수세한 후 1∼2시간 동안 침지시킨 다음 자연탈수시키고 곱게 빻아 준비한다. The fine powder is immersed for 1 to 2 hours after washing with water, then naturally dehydrated and ground finely.
양파, 당근, 파, 마늘은 작은 입자가 되도록 잘게 썰어 준비한다. 상기 양파, 당근, 파, 마늘의 입자 크기는 약2∼3㎣로 하는 것이 바람직한데, 이것은 본 발명에 따라 완성되는 두부커틀릿을 먹을 때 야채가 씹히는 식감을 줄 수 있으면서 두부커틀릿의 성형시 다른 원료들과 잘 혼합될 수 있도록 크기가 너무 크지 않게 하기 위함이다.Onions, carrots, leeks, and garlic should be chopped into small pieces. The particle size of the onion, carrot, green onions, garlic is preferably about 2 to 3 ,, which may give a texture to the vegetables when eating the tofu cutlet is completed according to the present invention while other raw materials for the molding of the tofu cutlet This is to ensure that the size is not too large to mix well with the fields.
불고기양념은 일반적으로 불고기를 양념하는데 쓰이는 원료들을 혼합하여 만든 모든 종류의 양념이 사용될 수 있다.Bulgogi seasonings can be used for all kinds of seasonings that are usually a mixture of ingredients used to season Bulgogi.
2. 혼합공정 2. Mixing process
상기 준비된 원료를 두부 50∼65중량％, 미분 4∼7중량％, 양파 2∼5중량％, 당근 5∼6중량％, 파 1∼2중량％, 마늘 3∼4중량％, 빵가루 14∼16중량％, 정제염 0.5∼1중량％, 설탕 1.5∼3중량％와 불고기양념 4∼6중량％의 배합비로 배합한다.50 to 65% by weight of tofu, 4 to 7% by weight of fine powder, 2 to 5% by weight of onion, 5 to 6% by weight of carrot, 1 to 2% by weight of green onion, 3 to 4% by weight of garlic, 14 to 16 bread flour It mix | blends with the compounding ratio of the weight%, 0.5-1 weight% of refined salt, 1.5-3 weight% of sugar, and 4-6 weight% of bulgogi sauce.
상기 비율로 배합된 재료들을, 이물질이 혼입되지 않도록 주의하면서 믹서에 넣고 혼합·반죽한다. The materials blended in the above ratios are mixed and kneaded in a mixer, taking care not to mix foreign materials.
상기 원료들의 혼합은 본원에 따른 두부커틀릿의 성형에 용이한 반죽물이 되 도록 분당 50∼80회 회전하는 믹서에서 5∼15분 동안 반죽하는 것이 바람직하다. 상기 믹서의 회전 속도와 시간을 적절히 조절하여, 믹싱 완료 후 반죽물의 온도가 25℃이하로 유지되도록 한다.Mixing of the raw materials is preferably kneaded for 5 to 15 minutes in a mixer rotating 50 to 80 times per minute to become a dough that is easy to mold the tofu cutlet according to the present application. By appropriately adjusting the rotation speed and time of the mixer, the temperature of the dough is maintained below 25 ℃ after mixing is completed.
3. 성형공정 3. Molding process
상기 혼합된 반죽물은 성형기를 이용하여 소정 모양과 규격의 두부커틀릿으로 성형한다. 즉, 상기 반죽물을 일정크기로 적당량 취한 다음 원형, 타원형 등 원하는 모양으로 성형할 수 있게 다수의 형상이 형성되어 있는 성형틀에 넣고 소정 모양과 규격의 반제품으로 성형한다. The mixed dough is molded into a tofu cutlet of a predetermined shape and standard using a molding machine. That is, the dough is taken in an appropriate amount to a certain size, and then put into a molding mold in which a plurality of shapes are formed to be molded into a desired shape such as round or oval and molded into semi-finished products having a predetermined shape and specification.
본 발명에서의 상기 성형물은 다양한 중량으로 성형가능하며 1회에 섭취하기 적합한 중량인 60∼80g의 규격이 되도록 성형하는 것이 좋다. The molded article of the present invention may be molded to various weights and may be molded to a size of 60 to 80 g, which is a weight suitable for ingestion at one time.
상기 성형공정에서는 정해진 규격을 확인하여 규격 외 반제품은 호퍼로 재투입시켜 다시 성형시킨다.In the forming process, a predetermined standard is checked and semi-finished products outside the standard are re-injected into a hopper and molded again.
4. 열처리공정 4. Heat treatment process
상기 성형된 두부커틀릿 반죽물을 기름에 튀겨 열처리한다.The molded tofu cutlet dough is fried in oil and heat-treated.
본원에서 사용되는 기름은 대두유 등과 같은 식물성 기름이 바람직하며 산가는 3이하, 과산화물가는 50이하로 유지되게 한다. 튀김유의 신선도를 유지하기 위하여 산가 및 과산화물가를 계속 확인하며 상기 수치가 초과될 경우 전체 튀김유를 교환한다.The oil used herein is preferably a vegetable oil such as soybean oil and the like so that the acid value is 3 or less and the peroxide value is 50 or less. In order to maintain the freshness of the frying oil, the acid value and peroxide value are continuously checked, and when the value is exceeded, the entire frying oil is replaced.
두부커틀릿의 풍미를 개선하고 고유의 색상을 부여하기 위해 본원의 열처리공정에서는 2단계를 거친다. In order to improve the flavor of the tofu cutlet and to give a unique color, the heat treatment process of the present application goes through two steps.
먼저, 상기 성형된 두부커틀릿 반죽물을 165∼175℃ 온도로 가열된 튀김유가 들어있는 제1프라이어에 통과시켜 50∼70초 동안 열처리한다. 그 다음, 상기 1차 열처리된 두부커틀릿 반죽물을 165∼175℃의 온도로 가열된 튀김유가 들어있는 제2프라이어에 통과시켜 150∼170초 동안 열처리한다. First, the molded tofu cutlet dough is passed through a first fryer containing a frying oil heated to a temperature of 165 ~ 175 ℃ heat treatment for 50 to 70 seconds. Then, the first heat-treated tofu cutlet dough is passed through a second fryer containing the fried oil heated to a temperature of 165 ~ 175 ℃ heat treatment for 150 to 170 seconds.
이때, 기름의 온도가 165℃이하에서는 두부커틀릿의 내부가 고루 익혀지지 않고 두부커틀릿에 기름이 많이 베이게 되며, 175℃이상에서는 두부커틀릿의 내부가 익기도 전에 표면이 너무 빨리 타버리게 된다. 따라서, 두부커틀릿의 내부가 골고루 잘 익혀지고 먹음직스러운 고유의 색상을 갖도록 적당히 튀겨질 수 있게 165∼175℃의 고온에서 단시간 동안 2회에 걸쳐 튀기는 것이 바람직하다. At this time, when the temperature of the oil is less than 165 ℃ inside the tofu cutlet is not cooked evenly, the tofu cutlet is a lot of oil, and above 175 ℃ the surface burns too fast before the inside of the tofu cutlet. Therefore, it is desirable to fry twice in a short time at a high temperature of 165 to 175 ° C. so that the inside of the tofu cutlet is properly cooked and fried properly to have an inherent color.
상기 2차에 걸친 열처리 후 두부커틀릿의 중심온도는 70∼80℃인 것을 확인한다.After the second heat treatment, the center temperature of the tofu cutlet is confirmed to be 70 ~ 80 ℃.
5. 냉각공정 5. Cooling process
상기 열처리된 두부커틀릿 반제품을 실온에서 방치시켜 자연냉각시킨다. The heat-treated tofu cutlet semi-finished product is left to cool at room temperature.
본원의 냉각공정에서는 두부커틀릿의 표면온도가 약20∼25℃가 될 때까지 자연냉각시키는데 그 시간은 대략 20∼30분이 적당하다.In the cooling process of the present application, natural cooling is performed until the surface temperature of the tofu cutlet is about 20 to 25 ° C. The time is preferably about 20 to 30 minutes.
또한 본원의 두부커틀릿은 상기 냉각공정 동안 충분히 탈유되어 완제품으로 되었을 때 바삭한 식감을 보유할 수 있게 된다.In addition, the tofu cutlet of the present application can retain a crispy texture when sufficiently deoiled during the cooling process to become a finished product.
6. 튀김옷도포공정 6. Fried cloth coating process
박력분 30∼40중량％, 설탕 0.4∼0.8중량％, 카레분말 1.5∼2.5중량％, 전란분말 0.5∼1.5중량％, 양파즙 6∼12중량％와 전체 100중량％가 되도록 나머지량의 정제수를 배합하여 배터액을 준비한다. 30 to 40% by weight of powder, 0.4 to 0.8% by sugar, 1.5 to 2.5% by weight of curry powder, 0.5 to 1.5% by weight of whole egg powder, 6 to 12% by weight of onion juice and the remaining amount of purified water Prepare the batter liquid.
본원의 두부커틀릿에 녹차맛을 내기 위하여, 상기 카레분말 대신 녹차분말을 사용할 수 있다.In order to give green tea flavor to the tofu cutlet of the present application, green tea powder may be used instead of the curry powder.
상기 자연냉각된 두부커틀릿 반제품의 표면에 미리 준비해 놓은 배터액과 빵가루를 순서대로 묻혀서 튀김옷을 입힌다. 상기 튀김옷도포시, 최적의 맛을 내기 위하여 상기 두부커틀릿 반제품과 배터액과 빵가루의 중량비율은 70∼80중량％: 8∼12중량％: 12∼18중량％로 하는 것이 가장 바람직하다.The batter solution and breadcrumbs prepared in advance on the surface of the semi-finished tofu cutlet semi-finished product is buried in order to coat the batter. When the frying cloth is applied, it is most preferable that the weight ratio of the tofu cutlet semi-finished product, batter liquid and bread crumb is 70 to 80% by weight: 8 to 12% by weight: 12 to 18% by weight in order to achieve an optimum taste.
7. 급속동결공정 7. Rapid Freezing Process
상기 튀김옷이 도포된 두부커틀릿 반제품을 급속동결시킨다.Tofu cutlet semi-finished product coated with the frying cloth is rapidly frozen.
상기 급속동결시 온도는 -35℃이하, 보다 바람직하게는 -40∼-35℃로 급속히 동결시키는 것이 중요하다.The temperature at the time of rapid freezing is important to freeze rapidly below -35 ℃, more preferably -40 ~ -35 ℃.
8. 포장공정 8. Packing process
상기 급속동결시킨 두부커틀릿은 표면 건조 및 흡습 등에 따른 식감이 저하되지 않도록 투습도가 낮은 방습필름으로 포장하고 -18℃ 이하의 냉동실에 보관시켜 출고시킨다.The fast frozen tofu cutlets are packaged with a moisture-proof film having a low moisture permeability so as not to degrade the texture due to surface drying and moisture absorption, and stored in a freezer at −18 ° C. or lower.
상기와 같이 제조되어 출고된 두부커틀릿은 열처리공정을 거친 후 냉동된 것이므로, 소비자가 취식하기 전에 살짝 튀기거나 구워서 먹으면 된다.The tofu cutlets manufactured and shipped as described above are frozen after undergoing a heat treatment process, and are then fried or baked before the consumer eats.
이하, 전술된 바와 같이 본 발명의 두부커틀릿의 제조방법에 의한 본 발명의 실시예를 상세히 설명하면 다음과 같다.Hereinafter, the embodiment of the present invention according to the manufacturing method of the tofu cutlet of the present invention as described above in detail.
〈실시예 1〉 <Example 1>
자연탈수로 탈수하여 수분함량 70％이고 품온이 5℃인 두부를 준비하였다.Dehydrated by natural dehydration tofu was prepared with a water content of 70% and a product temperature of 5 ℃.
쌀을 수세한 후 1.5시간 동안 침지시킨 다음 자연탈수시키고 곱게 빻아 미분을 준비하였다. After washing with water, the rice was immersed for 1.5 hours, then dehydrated and ground finely to prepare fine powder.
양파, 당근, 파, 마늘은 2∼3㎣의 입자 크기가 되게 잘게 썰어 준비하였다.Onions, carrots, green onions, garlic was prepared by chopping to a particle size of 2-3㎣.
상기와 같이 준비된 원료들을 두부 60중량％, 미분 5중량％, 양파 3중량％, 당근 5중량％, 파 1.5중량％, 마늘 3중량％, 빵가루 15중량％, 정제염 0.5중량％, 설탕 2중량％와 불고기양념 5중량％의 배합비로 배합하고, 믹서에 넣어 10분 동안 혼합하였다.The raw materials prepared as described above were 60% by weight of tofu, 5% by weight of powder, 3% by weight of onion, 5% by weight of carrot, 1.5% by weight of green onion, 3% by weight of garlic, 15% by weight of bread flour, 0.5% by weight of refined salt, and 2% by weight of sugar. And bulgogi seasoning 5% by weight of the mixture, put into a mixer and mixed for 10 minutes.
상기 혼합된 반죽물을 성형틀로의 주입기인 모노펌프에 투입하였고, 상기 모노펌프는 다수의 타원모양이 형성된 성형틀에 반죽물을 주입시켜 두부커틀릿 반제품을 성형하였다.The mixed dough was put into a monopump, which is an injector into a mold, and the monopump injected dough into a mold formed with a plurality of ellipses to form a semi-cut tofu cutlet.
상기 성형된 반죽물을 170℃로 가열된 대두유가 들어있는 제1 및 제2 프라이어에 각기 60초와 160초 동안 순차적으로 통과시켜 2단계로 가열하였다. 튀김유의 신선도를 유지하기 위하여 본원에 사용되는 대두유의 산가와 과산화물가를 확인하였고, 산가는 3이하, 과산화물가는 50이하로 유지되게 하였다. The molded dough was heated in two steps by sequentially passing the first and second fryer containing soybean oil heated to 170 ° C. for 60 seconds and 160 seconds, respectively. In order to maintain the freshness of the frying oil, the acid value and the peroxide value of the soybean oil used in the present application were confirmed, and the acid value was kept below 3 and the peroxide value was below 50.
상기 2단계에 걸친 열처리공정을 통하여 두부커틀릿은 내부까지 골고루 잘 익혀졌고 먹음직스런 고유의 색상이 부여되었으며 풍미가 더욱 좋아졌다.Through the two-step heat treatment process, the tofu cutlets are cooked evenly to the inside, given a unique color, and the flavor is better.
상기 열처리 후 중심온도가 80℃인 두부커틀릿을 실온에서 30분간 방치시켜 충분히 탈유시키고 두부커틀릿의 표면온도가 25℃가 될 때까지 자연냉각시켰다.After the heat treatment, the tofu cutlet having a center temperature of 80 ° C. was left to stand at room temperature for 30 minutes to be sufficiently deoiled and naturally cooled until the surface temperature of the tofu cutlet became 25 ° C.
상기 자연냉각된 두부커틀릿 반제품의 표면에 박력분 35중량％, 설탕 0.5중 량％, 카레분말 2중량％, 전란분말 1중량％, 양파즙 10중량％와 전체 100중량％가 되도록 나머지량의 정제수를 배합하여 만든 배터액과 빵가루를 순서대로 묻혀서 튀김옷을 도포시켰다. 이때, 두부커틀릿 반제품과 배터액과 빵가루의 중량비율은 75중량％: 10중량％: 15중량％로 하였다.The remaining amount of purified water was added to the surface of the semi-finished tofu cutlet which is naturally cooled to 35% by weight, 0.5% by weight of sugar, 2% by weight of curry powder, 1% by weight of whole egg powder, 10% by weight of onion juice and 100% by weight. Batter liquor and breadcrumbs were mixed in order to apply the batter. At this time, the weight ratio of the tofu cutlet semi-finished product, batter liquid and bread crumb was 75 weight%: 10 weight%: 15 weight%.
상기 튀김옷이 도포된 두부커틀릿 반제품을 -35℃로 급속동결하고, 유통에 의한 장기간의 냉동보관 중 제품표면의 승화에 따른 표면 건조나 흡습 등에 따른 식감저하가 발생하지 않도록 투습도가 낮은 방습필름으로 포장한 다음 -18℃의 냉동실에 보관하였다.The tofu cutlet half-finished product coated with the frying cloth is rapidly frozen at -35 ° C, and is packaged with a moisture-proof film having low moisture permeability to prevent texture degradation due to surface drying or moisture absorption due to sublimation of the product surface during long-term freezing storage by distribution. And then stored in a freezer at -18 ° C.
〈실시예 2〉<Example 2>
두부 65중량％와 미분 4중량％를 사용한 것을 제외하고는 실시예1과 동일하게 실시하였다.The same procedure as in Example 1 was carried out except that 65% by weight of tofu and 4% by weight of fine powder were used.
〈실시예 3〉<Example 3>
두부 50중량％와 미분 7중량％를 사용한 것을 제외하고는 실시예1과 동일하게 실시하였다.It carried out similarly to Example 1 except having used 50 weight% of tofu and 7 weight% of fine powders.
〈비교예 1〉<Comparative Example 1>
두부 66중량％, 68중량％, 70중량％를 각각 사용한 것을 제외하고는 실시예1과 동일하게 실시하였으나, 두부의 함량이 많아질수록 원료들의 혼합이 잘 되지 않고 소정 모양의 두부커틀릿을 성형하기가 곤란하였다.Except that 66% by weight, 68% by weight, and 70% by weight were used in the same manner as in Example 1, however, as the tofu content increased, the mixing of the raw materials did not work well, and a tofu cutlet having a predetermined shape was formed. Was difficult.
〈비교예 2〉<Comparative Example 2>
두부 49중량％, 47중량％, 45중량％를 각각 사용한 것을 제외하고는 실시예1 과 동일하게 실시하였으나, 두부의 함량이 작아질수록 성형성도 좋지 않게 되었을 뿐 아니라 두부의 맛과 질감이 떨어졌고 상대적으로 빵가루와 불고기양념 맛이 강했다.Except for using 49% by weight, 47% by weight, and 45% by weight, respectively, the same process as in Example 1 was conducted, but as the content of the tofu became smaller, the moldability was poor as well as the taste and texture of the tofu were inferior. The bread and bulgogi seasoning was relatively strong.
〈시험예〉<Test Example>
상기와 같이하여 제조된 두부커틀릿을 전문 패널 요원 50명에 의해 5점을 만점으로 하는 척도법으로 관능검사를 실시하였고 그 결과를 다음 표 2에 나타내었다.The tofu cutlets prepared as described above were subjected to sensory evaluation by a scale of 5 out of 50 by professional panelists, and the results are shown in Table 2 below.
〔표 2〕Table 2
상기 표 2에서 나타난 바와 같이, 본 발명에 따라 제조된 두부커틀릿은 두부의 함량을 65중량％ 보다 많이 첨가시키거나 50중량％ 보다 적은 양을 첨가시킬 경우, 성형이 곤란하여 외관상 좋지 않았고 맛 또한 떨어졌다. As shown in Table 2, the tofu cutlets prepared according to the present invention is difficult to mold when the content of the tofu is added more than 65% by weight or less than 50% by weight is not good appearance and taste is also poor lost.
그러나, 두부의 함량을 50∼65중량％로 하여 만든 본원의 두부커틀릿은 소비자의 구미를 충족시켜 맛, 외관, 풍미 및 종합기호도에서 매우 우수한 평가를 받았다.However, the tofu cutlet of the present application made with the tofu content of 50 to 65% by weight satisfies the taste of consumers and has a very good evaluation in taste, appearance, flavor and general symbol.
상술한 바와 같이 본 발명에 따른 두부커틀릿은 쇠고기, 돼지고기와 같은 동물성 식품을 전혀 이용하지 않고 식물성 단백질원인 두부만을 사용하였기 때문에 저칼로리를 갖는 식품이며 영양적으로도 균형잡힌 유익한 식품이다.As described above, the tofu cutlet according to the present invention is a food having low calories and a nutritionally balanced beneficial food because only tofu, which is a vegetable protein source, is used without any animal foods such as beef and pork.
또한 본 발명의 두부커틀릿은 주원료인 두부와 다른 원료들이 잘 혼합되고 성형성이 좋아서 외관과 풍미가 양호하며, 단백질, 필수아미노산, 필수지방산, 무기질을 공급해 줄 수 있어 영양학적으로도 우수하고, 동물성 육제품에 떨어지지 않는 두부 특유의 부드럽고 고소한 맛과 야채가 씹히는 식감을 갖기 때문에 남녀노소 모두의 기호를 만족시킬 수 있을 것으로 기대된다.
In addition, the tofu cutlet of the present invention is a good blend of the tofu and other raw materials and good moldability and good appearance and flavor, it can provide protein, essential amino acids, essential fatty acids, minerals, nutritional excellent, animal properties The soft and savory taste of tofu that does not fall on meat products and the texture of vegetables are expected to satisfy the tastes of both young and old.
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| KR101394662B1 (en) * | 2012-08-24 | 2014-05-12 | 영 남 황 | Method of manufacturing a mix of rice, vegetables, tofu and hot bar |
| KR20160072403A (en) * | 2014-12-15 | 2016-06-23 | 영 남 황 | Method of tonkatsu containing meat and tofu |
| KR20200010858A (en) * | 2018-07-23 | 2020-01-31 | 민병선 | Made mothod of bean curd cutlet |
| KR20210039051A (en) * | 2019-10-01 | 2021-04-09 | 주식회사 케이씨에프앤비 | Manufacturing method for bean curd cutlet |
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| KR101166438B1 (en) | 2010-01-14 | 2012-07-19 | 윤금희 | Rice cutlet and manufacturing method thereof |
| KR101342574B1 (en) | 2012-08-23 | 2013-12-19 | 영 남 황 | A mix of rice, vegetables, tofu and covered in a methood of manufacturing |
| CN105029441A (en) * | 2015-08-21 | 2015-11-11 | 安徽靖童科技农业发展有限公司 | Chicken nuggast capable of lowering cholesterol and making method thereof |
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| JPS6251961A (en) | 1985-08-31 | 1987-03-06 | Ebara Shokuhin:Kk | Production of beam curd cutlet |
| JPS63152957A (en) | 1986-12-17 | 1988-06-25 | Fuji Oil Co Ltd | Fried cutlet-like food ingredient and fried cutlet-like food |
| JPH04278058A (en) * | 1991-03-01 | 1992-10-02 | Ebara Shokuhin:Kk | Preparation of bean curd for frying |
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| KR101394662B1 (en) * | 2012-08-24 | 2014-05-12 | 영 남 황 | Method of manufacturing a mix of rice, vegetables, tofu and hot bar |
| KR20160072403A (en) * | 2014-12-15 | 2016-06-23 | 영 남 황 | Method of tonkatsu containing meat and tofu |
| KR20200010858A (en) * | 2018-07-23 | 2020-01-31 | 민병선 | Made mothod of bean curd cutlet |
| KR20210039051A (en) * | 2019-10-01 | 2021-04-09 | 주식회사 케이씨에프앤비 | Manufacturing method for bean curd cutlet |
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