KR20090034657A - Manufacturing method for milk added bean curd - Google Patents
Manufacturing method for milk added bean curd Download PDFInfo
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- KR20090034657A KR20090034657A KR1020070100019A KR20070100019A KR20090034657A KR 20090034657 A KR20090034657 A KR 20090034657A KR 1020070100019 A KR1020070100019 A KR 1020070100019A KR 20070100019 A KR20070100019 A KR 20070100019A KR 20090034657 A KR20090034657 A KR 20090034657A
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- tofu
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- 235000013336 milk Nutrition 0.000 title claims abstract description 77
- 239000008267 milk Substances 0.000 title claims abstract description 77
- 210000004080 milk Anatomy 0.000 title claims abstract description 77
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 42
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 28
- 235000013322 soy milk Nutrition 0.000 claims abstract description 58
- 238000000034 method Methods 0.000 claims abstract description 32
- 239000000701 coagulant Substances 0.000 claims abstract description 25
- 238000002156 mixing Methods 0.000 claims abstract description 20
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 claims abstract description 13
- 229910052749 magnesium Inorganic materials 0.000 claims abstract description 13
- 239000011777 magnesium Substances 0.000 claims abstract description 13
- 108060008539 Transglutaminase Proteins 0.000 claims abstract description 12
- 102000003601 transglutaminase Human genes 0.000 claims abstract description 12
- 235000010469 Glycine max Nutrition 0.000 claims description 28
- 244000068988 Glycine max Species 0.000 claims description 27
- 230000015271 coagulation Effects 0.000 claims description 14
- 238000005345 coagulation Methods 0.000 claims description 14
- 238000000465 moulding Methods 0.000 claims description 14
- 238000007906 compression Methods 0.000 claims description 12
- 230000006835 compression Effects 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 239000000843 powder Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
- 238000007711 solidification Methods 0.000 claims description 4
- 230000008023 solidification Effects 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 abstract description 4
- 230000001112 coagulating effect Effects 0.000 abstract 1
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 8
- 235000020183 skimmed milk Nutrition 0.000 description 8
- 238000003825 pressing Methods 0.000 description 7
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 229910001629 magnesium chloride Inorganic materials 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 235000012209 glucono delta-lactone Nutrition 0.000 description 2
- 239000000182 glucono-delta-lactone Substances 0.000 description 2
- 229960003681 gluconolactone Drugs 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 235000011147 magnesium chloride Nutrition 0.000 description 2
- 239000011259 mixed solution Substances 0.000 description 2
- 235000013547 stew Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 239000010779 crude oil Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 210000002374 sebum Anatomy 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/40—Pulse curds
- A23L11/45—Soy bean curds, e.g. tofu
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
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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
-
- 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
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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
- A23L5/51—Concentration
-
- 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
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y203/00—Acyltransferases (2.3)
- C12Y203/02—Aminoacyltransferases (2.3.2)
- C12Y203/02013—Protein-glutamine gamma-glutamyltransferase (2.3.2.13), i.e. transglutaminase or factor XIII
-
- 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
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- 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
- A23V2250/00—Food ingredients
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
- A23V2250/161—Magnesium
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/50—Concentrating, enriching or enhancing in functional factors
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Abstract
Description
본 발명은 두부의 제조 방법에 관한 것으로서, 더욱 상세하게는 우유가 첨가되어 우유의 고유 향미를 유지할 뿐만 아니라 압착 과정이 없어 공정이 간단하고, 제조 수율이 높은 우유첨가두부의 제조 방법에 관한 것이다. The present invention relates to a method for preparing tofu, and more particularly, to a method of manufacturing milk-added tofu, in which milk is added to maintain milk's inherent flavor as well as a compression process, and thus, the process is simple and the production yield is high.
종래의 우유 첨가 두부의 제조 방법으로 여러 방법이 알려져 있다. 첫째로, 두유 25 내지 75 중량%와 탈지유 25 내지 75 중량%를 혼합하고, 상기 두유와 탈지유의 혼합액 20 리터에 대하여 염화마그네슘과 황산마그네슘이 4:6의 중량비로 조성되는 무기응고제 35g과 유기응고제로 글루코노-델타-락톤 600g을 첨가한 뒤, 불을 끄고 안정제로서 유화마그네슘 0.3% 용액을 37g의 비율로 첨가하고 형틀에 넣어 압착한 다음 고온 숙성 및 냉수 침지하는 방법이 있다. 그러나 상기의 방법은 탈지유를 혼합하기 때문에 시유 등을 이용하여 우유 첨가 두부를 제조함에 있어 한계가 있으며, 특히 두부 응고시 압착을 함으로써 제조 수율이 극히 저조하여 경제적으로 효율적인 방법이 되지 못한다. Various methods are known as a conventional method for preparing milk-added tofu. First, 35 g of an inorganic coagulant and an organic coagulant are mixed with 25 to 75% by weight of soymilk and 25 to 75% by weight of skim milk, and magnesium chloride and magnesium sulfate are formed in a weight ratio of 4: 6 to 20 liters of the mixed solution of soymilk and skim milk. After adding 600 g of glucono-delta-lactone, turn off the fire, add 0.3% solution of magnesium emulsifier as a stabilizer at a rate of 37 g, press the mold into a mold, and then cure at high temperature and cold water. However, the above method has limitations in preparing milk-added tofu by using skimmed milk because it mixes skimmed milk, and in particular, manufacturing yield is very low by pressing during coagulation of tofu and thus it is not economically efficient.
둘째로, 콩을 물에 불릴 때 물과 우유를 1:1의 비율로 혼합하여 25℃의 온도 하에서 8시간 내지 10시간 정도 불린 다음 콩을 갈 때 물 대신 응용우유를 1:1로 부어가며 분쇄시키되 상기 응용우유는 특수 배양된 젖산균 용액을 첨가시킨 우유로서 갈고 익힐 때에 혼합이 잘되도록 느리게 교반시키면서 익힌 다음 베주머니에 옮겨 짜내린 콩국에 간수를 풀어 응고시켜 틀에 압착하는 방법이 있다. 그러나 상기의 방법은 물과 우유의 혼합액으로 콩을 장시간 불리는 과정에서 단백질 변성의 위험이 있으며 이를 젖산균으로 제어한다고 하더라도 젖산균 특유의 향취로 인하여 만족할만한 제품으로 생산할 수 없을 뿐만 아니라 침지나 마쇄 과정에서 우유의 소비량이 많고 응고시 압착을 함으로써 제조 수율이 극히 저조한 단점이 있다. Second, when soybeans are called in water, water and milk are mixed at a ratio of 1: 1, soaked for 8 hours to 10 hours at a temperature of 25 ° C, and then pulverized by pouring application milk 1: 1 in grinding beans. However, the application milk is milk to which the specially cultured lactic acid bacteria solution is added, and when mixed and cooked, the mixture is cooked with slow stirring to be well mixed, and then transferred to a bag and squeezed soybean soup. However, in the above method, there is a risk of protein denaturation in a process called soybean with a mixture of water and milk for a long time, and even if it is controlled by lactic acid bacteria, it cannot produce a satisfactory product due to the unique smell of lactic acid bacteria, and also milk in dipping or grinding process. There is a disadvantage in that the consumption of much and the manufacturing yield is extremely low by pressing during solidification.
셋째로, 비지를 여과시킨 두유 70 중량%와 원심분리 방법으로 크림분을 제거한 탈지우유 30 중량%을 혼합하여, 이를 61.1 내지 65.6℃로 30분간 가열한 것에 염화마그네슘을 첨가하여 서서히 교반하여 응고시키는 것을 특징으로 하는 두부 제조 방법이 있다. 그러나, 상기의 방법 또한 탈지우유를 혼합함으로써 시유 등을 이용한 우유 첨가 두부의 제조에 한계가 있으며 염화마그네슘을 응고제로 이용할 경우 농축기 등을 이용한 우유첨가두유의 농도 조절 없이는 필연적으로 압착을 할 수 밖에 없어 제조 수율이 극히 저조해지게 된다. Thirdly, 70% by weight of soy milk filtered through the sebum and 30% by weight of skim milk, from which the cream powder was removed by centrifugation, were mixed and heated to 61.1 to 65.6 ° C. for 30 minutes to add magnesium chloride, followed by slowly stirring to solidify. There is a tofu manufacturing method characterized in that. However, the above method also has a limitation in the production of milk-added tofu by using skim milk by mixing skim milk, and when magnesium chloride is used as a coagulant, it is inevitably compressed without controlling the concentration of milk-added soymilk using a thickener. Production yields will be extremely low.
본 발명은 상기와 같은 문제점을 감안한 것으로서, 압착 공정을 거치지 않아 제조 공정이 간단하고 제조 수율이 높은 우유가 첨가된 두부의 제조 방법을 제공함을 목적으로 한다.The present invention has been made in view of the above problems, and it is an object of the present invention to provide a manufacturing method of tofu with a simple milking process and high milk production yield without a pressing process.
본 발명이 이루고자 하는 기술적 과제들은 이상에서 언급한 기술적 과제들로 제한되지 않으며, 언급되지 않은 또 다른 기술적 과제들은 아래의 기재로부터 당업자에게 명확하게 이해될 수 있을 것이다. Technical problems to be achieved by the present invention are not limited to the technical problems mentioned above, and other technical problems not mentioned will be clearly understood by those skilled in the art from the following description.
본 발명의 일 특징에 따른 우유첨가두부의 제조 방법은 두유를 준비하는 단계, 상기 두유 100 중량부에 우유 10 내지 250 중량부를 혼합하여 우유첨가두유를 준비하는 단계, 상기 우유첨가두유를 저온 농축하는 농축 단계 및 상기 농축된 우유첨가두유에 밀키마그네슘 및 트랜스글루타미나아제로 이루어진 군으로부터 선택된 적어도 하나의 응고제를 혼합하여 비압착 응고 성형시키는 비압착 응고 성형 단계를 포함한다.The method for preparing milk-added tofu according to one aspect of the present invention comprises the steps of preparing soymilk, preparing milk-added soymilk by mixing 10-250 parts by weight of milk to 100 parts by weight of the soymilk, and concentrating the milk-added soymilk at low temperature. And a non-compression coagulation-molding step of mixing non-compression coagulation-molding by mixing at least one coagulant selected from the group consisting of milky magnesium and transglutaminase to the concentrated milk soymilk.
상기 두유 준비 단계는 대두 또는 대두분말 100 중량부 및 물 400 내지 700 중량부를 마쇄 또는 교반한 콩물을 75 내지 105℃의 온도로 가열 처리하여 이루어지는 것을 특징으로 한다.The soymilk preparation step is characterized in that the soybean or soybean powder 100 parts by weight and water 400 to 700 parts by weight of the milled or stirred soybeans by heat treatment at a temperature of 75 to 105 ℃.
상기 농축 단계는 65 내지 75℃ 의 온도 하에서 10 내지 15분 동안 상기 우유첨가두유를 저온 농축함으로써 이루어지는 것을 특징으로 한다.The concentration step is characterized in that made by low-temperature condensed milk soybean milk for 10 to 15 minutes at a temperature of 65 to 75 ℃.
또한, 상기 농축 단계는 상기 우유첨가두유의 농도가 8 내지 18 브릭스가 되도록 상기 우유첨가두유를 저온 농축하여 이루어지는 것을 특징으로 한다.In addition, the step of concentrating is characterized in that the milk is made by condensing the soy milk at low temperature so that the concentration of the soy milk is 8 to 18 Brix.
상기 응고제의 함량은, 상기 농축된 우유첨가두유 내의 두유 100 중량부에 대해 상기 밀키마그네슘이 0.5 내지 1.5 중량부, 상기 트랜스글루타미나아제가 0.025 내지 1.0 중량부 포함되는 것을 특징으로 한다.The content of the coagulant is 0.5 to 1.5 parts by weight of milky magnesium, and 0.025 to 1.0 parts by weight of transglutaminase, based on 100 parts by weight of soymilk in the concentrated milk-added soymilk.
본 발명의 일 특징에 따른 우유첨가두부의 제조 방법에서, 상기 비압착 응고 성형 단계는 응고제가 혼합된 상기 우유첨가두유를 소정의 형상을 갖는 응고틀에 주입한 후 자연 냉각되면서 응고 성형시키는 것을 특징으로 한다.In the manufacturing method of the milk tofu according to one aspect of the present invention, the non-compression coagulation molding step is characterized in that the milk added soybean milk mixed with a coagulant is injected into a coagulation mold having a predetermined shape and then solidified by natural cooling. It is done.
본 발명의 다른 일 특징에 따른 우유첨가두부의 제조 방법에서, 상기 비압착 응고 성형 단계는 상기 우유첨가두유를 3 내지 8℃로 냉각하는 단계, 상기 우유첨가두유에 응고제를 혼합하는 단계 및 상기 우유첨가두유를 65 내지 75℃의 온도로 가열 처리하는 단계를 포함하는 것을 특징으로 한다.In the manufacturing method of milk added tofu according to another aspect of the present invention, the non-compression coagulation molding step is the step of cooling the milk added soy milk to 3 to 8 ℃, mixing the coagulant with the milk added soy milk and the milk It characterized in that it comprises the step of heating the added soymilk to a temperature of 65 to 75 ℃.
본 발명에 의한 우유첨가두부의 제조 방법은 두유와 우유를 혼합하여 저온 농축기에서 단시간에 농축된 우유첨가두유를 제조함에 따라 우유의 열변성이 일어나지 않으며 우유의 고유 향미를 유지한 두부의 제조가 가능하다.The method for preparing milk-added tofu according to the present invention does not produce heat degeneration of milk by mixing soymilk and milk and preparing milk-added soymilk concentrated in a short time in a low-temperature concentrator, and it is possible to prepare tofu that maintains the inherent flavor of milk. Do.
또한, 본 발명에 의한 우유첨가두부의 제조 방법은 압착 과정 없이 두부를 제조함으로써 기존의 제조 방식에 비해 월등한 제조 수율을 실현할 수 있을 뿐만 아니라 일정 경도와 탄력성은 유지하면서도 식감이 부드러운 고품질 고농도의 우유첨가두부를 제조할 수 있다. In addition, the manufacturing method of the milk-added tofu according to the present invention not only can realize a superior manufacturing yield compared to the conventional manufacturing method by manufacturing the tofu without the pressing process, but also maintains a certain hardness and elasticity, high quality milk with a soft texture. Added tofu can be prepared.
본 발명의 제조 방법에 의해 제조된 두부는 생식은 물론 찌개, 부침용 등으로 사용 가능하며 비압착 응고 단계에서 65 내지 75℃의 온두유 상태로부터 응고되어 제조될 경우 사각 모양으로 절단한 비충진두부를 제조할 수 있으며, 우유첨가두유를 냉각한 상태로부터 응고되어 제조될 경우 다양한 모양의 용기를 이용하여 충진두부를 제조할 수 있어 제품의 다양화를 실현할 수 있다. Tofu prepared by the production method of the present invention can be used as a raw material, as well as for stew, swelling, etc. Unfilled tofu cut in a square shape when it is solidified from a soymilk state of 65 to 75 ℃ in the non-compression coagulation step Can be prepared, if the milk is added to the solidified milk from the cooled state can be prepared tofu using a variety of shapes of the container can realize a variety of products.
이하 본 발명을 보다 상세하게 설명하도록 한다. Hereinafter, the present invention will be described in more detail.
본 발명은 두유와 우유를 혼합하여 이를 농축한 다음 비압착 방식으로 응고 성형을 하여 두부를 제조하는 방법에 관한 것으로, 본 발명의 두부 제조 방법은 i) 두유를 준비하는 단계, ii) 상기 두유 100 중량부에 우유 10 내지 250 중량부를 혼합하여 우유첨가두유를 준비하는 단계, iii) 상기 우유첨가두유를 저온 농축하는 농축 단계 및 iv) 상기 농축된 우유첨가두유에 밀키마그네슘 및 트랜스글루타미나아제로 이루어진 군으로부터 선택된 적어도 하나의 응고제를 혼합하여 비압착 응고 성형시키는 비압착 응고 성형 단계를 포함한다.The present invention relates to a method for preparing tofu by mixing soy milk and milk, concentrating it, and then solidifying and molding the non-compression method. The method for preparing tofu of the present invention comprises the steps of: i) preparing soy milk, ii) soymilk 100 Preparing milk-added soybean milk by mixing 10 to 250 parts by weight of milk to parts by weight, iii) condensing the milk-added soymilk at low temperature, and iv) milky magnesium and transglutaminase to the concentrated milk-based soymilk. A non-compression coagulation molding step of mixing non-compression coagulation molding by mixing at least one coagulant selected from the group.
먼저 i) 두유를 준비하는 단계부터 설명한다. First, the steps from i) preparing soymilk will be explained.
상기 두유 준비 단계에서 콩물을 75 내지 105℃의 온도로 가열하여 두유를 얻는다. 상기 콩물로는 물에 불린 콩 또는 생콩의 중량에 대비하여 4 내지 7배의 물을 상기 콩에 가수한 다음, 상기 콩을 마쇄기로 마쇄한 후 비지를 제거한 콩물을 이용하거나 또는 400 메시 이상의 대두 미세분말 100 중량부 및 물 400 내지 700 중량부를 혼합하여 교반한 콩물을 이용하게 된다. Soy milk in the soymilk preparation step is heated to a temperature of 75 to 105 ℃ to obtain soymilk. As the soybean water, 4 to 7 times of water is added to the soybeans based on the weight of soybeans or raw soybeans soaked in water. 100 parts by weight of powder and 400 to 700 parts by weight of water are mixed to use the stirred soybean.
다음으로 ii) 우유첨가두유를 준비하는 단계를 거친다.Next, go through ii) preparing soymilk with milk.
상기 두유 100 중량부에 대하여 우유 10 내지 250 중량부 또는 전지분유나 탈지분유를 물에 혼합한 현탄액 10 내지 250 중량부를 혼합함으로써 우유첨가두유를 준비하게 된다. Milk-based soymilk may be prepared by mixing 10 to 250 parts by weight of milk or 10 to 250 parts by weight of a suspension solution in which whole milk powder or skim milk powder is mixed with water.
상기 우유 등의 함량이 상기 두유 100 중량부에 대하여 10 중량부 미만이면 우유의 고유한 향미가 나지 않아 우유첨가두부로서의 특징이 발현되지 않고, 반면에 250 중량부를 초과하면 콩 고유의 향미가 나지 않아 두부로서 적합하지 않은 문제점이 있다. If the content of the milk, such as less than 10 parts by weight based on 100 parts by weight of the soy milk does not express the unique flavor of milk does not express the characteristics as a milk tofu, while if exceeding 250 parts by weight does not have the unique flavor of soybeans There is a problem that is not suitable as tofu.
상기 iii) 상기 우유첨가두유는 저온 농축하는 농축 단계를 거치게 된다. 상기 두유와 우유의 혼합액은 저온 농축기 내에 투입되어 65 내지 75℃의 온도 하에서 10 내지 15분 동안 농축되어 농도가 8 내지 18 브릭스로 조절된다. 상기 저온 농축은 감압을 하여 고온의 우유첨가두유의 온도를 낮추는 방식이다. Wherein iii) the milk soy milk is subjected to a concentration step of low temperature concentration. The mixture of soy milk and milk is introduced into a low temperature concentrator and concentrated for 10 to 15 minutes at a temperature of 65 to 75 ℃ to adjust the concentration to 8 to 18 Brix. The low temperature concentration is a method of lowering the temperature of the hot milk soybean milk by reducing the pressure.
종래의 통상적인 우유 첨가 두부의 제조 방법에서는 농축 과정을 거치지 않으며, 그 결과 두유와 우유의 혼합액의 농도가 일정하게 제어되지 않는다. 이에 따라, 종래의 제조 방법에서는 압착 과정을 반드시 거쳐 두부를 응고 성형해야 되는 반면, 본 발명에 의한 제조 방법에서는 농축된 우유첨가두유를 사용함으로써 압착 과정을 거치지 않고 두부를 응고 성형할 수 있게 된다. In a conventional method for preparing milk-added tofu, a concentration process is not performed, and as a result, the concentration of the mixed solution of soy milk and milk is not constantly controlled. Accordingly, in the conventional manufacturing method, the tofu must be coagulated and formed through the pressing process, whereas in the manufacturing method according to the present invention, the concentrated milk-added soybean milk can be coagulated and molded without the pressing process.
상기 우유첨가두유를 농축한 다음에는 iv) 상기 우유첨가두유에 응고제를 혼합하여 압착 과정 없이 응고 성형 시키는 비압착 응고 성형단계를 거치게 된다. 상기 응고제로는 밀키마그네슘 및 트랜스글루타미나아제로 이루어진 군으로부터 선 택된 적어도 하나의 응고제를 혼합한다. 그러나, 본 발명은 이에 한정되는 것은 아니며 상기 응고제로 글루코노-델타-락톤이나 염화마그네슘, 밀크칼슘 등의 공지의 응고제를 더 포함할 수도 있다. After condensing the milk-added soybean milk, iv) a non-compression coagulation-forming step of coagulation-molding without mixing the coagulant by mixing the coagulant in the milk-added soymilk. The coagulant is mixed with at least one coagulant selected from the group consisting of milky magnesium and transglutaminase. However, the present invention is not limited thereto, and the coagulant may further include a known coagulant such as glucono-delta-lactone, magnesium chloride or milk calcium.
상기 응고제의 함량은, 농축된 우유첨가두유 내의 두유 100 중량부에 대해 상기 밀키마그네슘이 0.5 내지 1.5 중량부, 상기 트랜스글루타미나아제가 0.025 내지 1.0 중량부 포함되는 것을 특징으로 한다. 상기 응고제의 함량이 너무 적은 경우에는 두부의 탄력성 및 경도가 약하여 쉽게 부서지는 문제점이 있고, 상기 응고제가 너무 다량으로 혼합될 경우 경도가 너무 높아 부드러운 식감을 가지지 못하는 문제점이 있다. 특히 밀키마그네슘의 양이 농축된 우유첨가두유 내의 두유 100 중량부에 대해 1.5 중량부를 초과할 경우 응고 속도가 빨라져 제조 과정에서의 제어가 곤란하며, 0.5 중량부 미만인 경우 두부의 경도가 떨어진다. 또한, 트랜스글루타미나아제의 함량이 농축된 우유첨가두유 내의 두유 100 중량부에 대해 1.0 중량부를 초과할 경우 입에서 부드럽게 풀어지지 않고 묵 같은 식감을 나타내 생식용으로 부적합하며, 0.025 중량부 미만인 경우 탄력성이 적어 쉽게 깨어져 찌개 부침용으로 사용이 어렵게 된다. The content of the coagulant is 0.5 to 1.5 parts by weight of milky magnesium, and 0.025 to 1.0 parts by weight of transglutaminase, based on 100 parts by weight of soymilk in concentrated milk soymilk. If the content of the coagulant is too small, the elasticity and hardness of the tofu is weak and there is a problem that it is easily broken. If the coagulant is mixed in a large amount, the hardness is too high and does not have a soft texture. In particular, if the amount of milky magnesium is more than 1.5 parts by weight relative to 100 parts by weight of soymilk in concentrated milk added soy coagulation rate is difficult to control during the manufacturing process, if less than 0.5 parts by weight hardness of the tofu. In addition, when the content of transglutaminase exceeds 1.0 parts by weight with respect to 100 parts by weight of soymilk in concentrated milk supplemented soy milk, it does not release smoothly in the mouth and is not suitable for reproduction, but is less than 0.025 parts by weight. Its elasticity makes it hard to break, making it difficult to use for stew.
상기 비압착 응고 성형 단계는 크게 두 가지 방식으로 나누어질 수 있다. 먼저, 응고제가 혼합된 상기 우유첨가두유를 소정의 형상을 갖는 응고틀에 주입한 후 방치하여 자연냉각 되면서 응고 성형하는 방식이 있다. 이 경우 상기 우유첨가두유는 65 내지 75℃의 온두유 상태로부터 응고되어 제조되며 사각 모양으로 절단한 비충진두부를 제조할 수 있다. The non-press coagulation molding step can be largely divided in two ways. First, there is a method of injecting the milk added soybean milk mixed with a coagulant into a coagulation mold having a predetermined shape and then left to cool to form a solidification while being naturally cooled. In this case, the milk-added soy milk may be prepared by solidifying from a state of soybean milk at 65 to 75 ° C., and cutting unfilled tofu cut into square shapes.
또는 상기 비압착 응고 성형 단계는 상기 우유첨가두유를 3 내지 8℃로 냉각하는 단계, 상기 우유첨가두유에 응고제를 혼합하는 단계 및 상기 우유첨가두유를 65 내지 75℃의 온도로 가열 처리하는 단계를 포함할 수 있다. 상기 우유첨가두유는 열교환기를 통하여 3 내지 8℃, 바람직하게는 대략 5℃로 냉각된 뒤, 응고제로서 밀키마그네슘과 트랜스글루타미나아제를 혼합하여 용기에 충진된 후 65 내지 75℃의 온도로 가열 처리하여 응고 반응을 거쳐 두부로 제조된다.Alternatively, the non-compression coagulation molding step includes cooling the milk soymilk to 3 to 8 ° C, mixing a coagulant with the milk soymilk and heating the milk soymilk to a temperature of 65 to 75 ° C. It may include. The soybean milk with milk is cooled to 3 to 8 ° C., preferably approximately 5 ° C. through a heat exchanger, mixed with milky magnesium and transglutaminase as a coagulant, and then filled to a container and heated to a temperature of 65 to 75 ° C. It is treated and coagulated to produce tofu.
이상과 같이 본 발명은 비록 한정된 내용에 의해 설명되었으나, 본 발명은 상기의 내용에 한정되는 것은 아니며, 본 발명이 속하는 분야에서 통상의 지식을 가진 자라면 이러한 기재로부터 다양한 수정 및 변형이 가능하다. 그러므로, 본 발명의 범위는 설명된 내용에 국한되어 정해져서는 아니 되며, 후술하는 특허청구범위뿐 아니라 이 특허청구범위와 균등한 것들에 의해 정해져야 한다.As described above, the present invention is described by the limited contents, but the present invention is not limited to the above contents, and various modifications and variations are possible to those skilled in the art to which the present invention pertains. Therefore, the scope of the present invention should not be limited to the description but should be defined not only by the claims below but also by the equivalents of the claims.
본 발명의 두부 제조 방법은 압착 공정을 포함하지 않으며 단시간에 우유가 포함된 두부를 제조할 수 있어 제조 효율이 뛰어나고 영양가가 높은 우유첨가두부를 대량으로 생산할 수 있으므로 원유 재고 문제를 해결하는데 기여, 국내 낙농산업발전에 기여할 것으로 기대된다. The tofu manufacturing method of the present invention does not include a pressing process and can produce tofu containing milk in a short time, thereby producing a large amount of milk added tofu with excellent manufacturing efficiency and high nutritional value, thus contributing to solving the crude oil stock problem. It is expected to contribute to the development of dairy industry.
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| 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 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR19980046597A (en) * | 1996-12-13 | 1998-09-15 | 남승우 | Technique for preparing tofu by adding DHA or DH and eggs together and its tofu |
| KR100374845B1 (en) * | 2000-09-29 | 2003-03-04 | 민중기 | bean curd manufacturing method |
| KR20030002687A (en) * | 2001-06-29 | 2003-01-09 | 박 창 복 | The soft tofu(bean curd, whole tofu, tofu from full fat soyflour) a manufacturing process to use natural bean micronized flour, and a long time storage possibility |
| JP2005058088A (en) * | 2003-08-12 | 2005-03-10 | Sanei Beans:Kk | Method for producing milk-containing tofu and tofu |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20200008286A (en) * | 2018-07-16 | 2020-01-28 | 김민수 | Cheese milk bean curd and its manufacturing method |
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| KR100921410B1 (en) | 2009-10-14 |
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