KR20230108988A - Method of Making Bean Curd - Google Patents
Method of Making Bean Curd Download PDFInfo
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- KR20230108988A KR20230108988A KR1020220004802A KR20220004802A KR20230108988A KR 20230108988 A KR20230108988 A KR 20230108988A KR 1020220004802 A KR1020220004802 A KR 1020220004802A KR 20220004802 A KR20220004802 A KR 20220004802A KR 20230108988 A KR20230108988 A KR 20230108988A
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- soymilk
- tofu
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- soybeans
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 37
- 235000013527 bean curd Nutrition 0.000 claims abstract description 55
- 235000013322 soy milk Nutrition 0.000 claims abstract description 39
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 27
- 244000068988 Glycine max Species 0.000 claims abstract description 27
- 238000000034 method Methods 0.000 claims abstract description 25
- 238000004806 packaging method and process Methods 0.000 claims abstract description 10
- 238000001238 wet grinding Methods 0.000 claims abstract description 10
- 238000001914 filtration Methods 0.000 claims abstract description 9
- 239000000835 fiber Substances 0.000 claims abstract description 7
- 238000005406 washing Methods 0.000 claims abstract description 6
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 17
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 17
- 235000013336 milk Nutrition 0.000 claims description 10
- 239000008267 milk Substances 0.000 claims description 10
- 210000004080 milk Anatomy 0.000 claims description 10
- 241001131796 Botaurus stellaris Species 0.000 claims description 8
- 238000000227 grinding Methods 0.000 claims description 7
- 230000001112 coagulating effect Effects 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 4
- 230000008569 process Effects 0.000 abstract description 19
- 238000002791 soaking Methods 0.000 abstract description 10
- 238000000465 moulding Methods 0.000 abstract description 6
- 108090000623 proteins and genes Proteins 0.000 abstract description 5
- 102000004169 proteins and genes Human genes 0.000 abstract description 5
- 230000006378 damage Effects 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 7
- 239000000701 coagulant Substances 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 3
- 238000007906 compression Methods 0.000 description 3
- 239000012141 concentrate Substances 0.000 description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 230000015271 coagulation Effects 0.000 description 2
- 238000005345 coagulation Methods 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012858 packaging process Methods 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000019710 soybean protein Nutrition 0.000 description 2
- 239000002351 wastewater Substances 0.000 description 2
- 235000005827 Arthrocnemum glaucum Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- BWGNESOTFCXPMA-UHFFFAOYSA-N Dihydrogen disulfide Chemical compound SS BWGNESOTFCXPMA-UHFFFAOYSA-N 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 244000294611 Punica granatum Species 0.000 description 1
- 235000014360 Punica granatum Nutrition 0.000 description 1
- 235000003042 Salicornia europaea Nutrition 0.000 description 1
- 240000002625 Salsola soda Species 0.000 description 1
- 240000006079 Schisandra chinensis Species 0.000 description 1
- 235000008422 Schisandra chinensis Nutrition 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 229910052925 anhydrite Inorganic materials 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 150000003841 chloride salts Chemical class 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 125000002228 disulfide group Chemical group 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 108010083391 glycinin Proteins 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000013077 scoring method Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000003467 sulfuric acid derivatives Chemical class 0.000 description 1
- 238000012360 testing method Methods 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
- A23L11/40—Pulse curds
- A23L11/45—Soy bean curds, e.g. tofu
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
-
- 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
-
- 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
- A23V2300/00—Processes
- A23V2300/34—Membrane process
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Manufacturing & Machinery (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Description
본 발명은 두부 제조방법에 관한 것으로서, 보다 상세하게는 단백질 등의 영양소 파괴를 최소화할 수 있으며, 장시간 콩을 불리는 과정을 생략함으로써 생산 시간을 단축할 수 있고, 두유의 농축 과정을 통해 성형 및 포장 공정을 간소화할 수 있으며, 수율을 향상시킬 수 있는 두부 제조방법에 관한 것이다.The present invention relates to a method for manufacturing tofu, and more specifically, it is possible to minimize the destruction of nutrients such as protein, shorten the production time by omitting the process of soaking soybeans for a long time, and form and pack through a process of concentrating soymilk. It relates to a tofu manufacturing method capable of simplifying the process and improving yield.
두부는 대두에 물을 가하고 마쇄한 대두액을 압착 여과하여 얻은 여액에서 대두단백질의 주성분인 글리시닌이 가용화되고 Ca과 Mg의 염화물 또는 황산염 등의 응고제를 첨가하여 염농도가 증가하면서 단백질이 이황화물(disulfide) 결합, 수소결합 등에 의해 응집되어 침전되거나, 산에 의해 등전점(pH 4.2~4.6)에서 침전되는 성질을 이용하여 제조한 것으로서, 맛이 담백하고 체내의 신진대사와 성장 발육에 반드시 필요한 아미노산 및 칼슘, 철분 등의 무기물이 다량 함유된 식물성단백질 식품으로 알려져 있다.In tofu, glycinin, the main component of soybean protein, is solubilized in the filtrate obtained by adding water to soybeans and pressing and filtering the ground soybean liquid, and as coagulants such as chlorides or sulfates of Ca and Mg are added, the salt concentration increases and the protein becomes disulfide. It is prepared by using the property of being precipitated by aggregation by (disulfide) bonds, hydrogen bonds, etc., or precipitated by acid at the isoelectric point (pH 4.2 ~ 4.6). And it is known as a vegetable protein food containing a large amount of minerals such as calcium and iron.
두부를 제조에서 첨가되는 응고제는 염화마그네슘(MgCl2), 황산칼슘(CaSO4), 및 염화칼슘(CaCl2) 등이 사용되고 있으며, 현재 가장 많이 사용 중인 황산칼슘은 사용하기 쉽고 수율이 높지만 맛이 떨어지고, 소위 간수라 일컫는 염화마그네슘은 황산칼슘보다 부드럽지는 않지만 염화칼슘에 비해서 침전이 부드럽고 수율이 높은 특징을 나타낸다. 산에 의한 두부제조에서 사용되는 대표적인 응고제로는 G.D.L(산미제(glucono-delta-)lacton)이 있는데, 무기염이나 무기산에 의한 응고보다 수율이나 질적인 면에서는 좋지만 맛이나 기능적인 면에서 떨어지는 성질을 나타낸다.Magnesium chloride (MgCl2), calcium sulfate (CaSO4), and calcium chloride (CaCl2) are used as coagulants added in the production of tofu. Magnesium chloride, which is referred to as calcium sulfate, is not softer than calcium sulfate, but has a softer precipitation and higher yield than calcium chloride. A typical coagulant used in tofu production by acid is G.D.L (glucono-delta-lacton), which is better in terms of yield and quality than coagulation by inorganic salts or inorganic acids, but inferior in taste and functionality. indicates
최근 두부의 품질을 고급화하고 저장성을 높이기 위하여 함초를 첨가한 두부, 쥐눈이콩을 첨가한 두부 제조 등의 연구 등이 보고되고 있으며, 식생활의 고급화, 건강지향화 및 친환경화를 선호하여 화학물질 사용에 대한 소비자들이 거부감이 증가함에 따라 화학응고제 대신 천연응고제로서 오미자즙과 매실즙을 첨가하여 제조한 두부, 석류농축액을 첨가하여 제조한 두부, 살구즙을 첨가한 두부 등 다양한 생리활성 성분을 함유하고 있는 천연소재를 첨가하여 제조한 두부의 품질, 기능성 및 저장성 향상을 동시에 추구하려는 연구가 활발하게 진행되고 있는 실정이다.Recently, in order to improve the quality of tofu and improve storage stability, research on tofu with glasswort and tofu with green soybeans has been reported. As consumers become increasingly reluctant to use natural coagulants instead of chemical coagulants, tofu made by adding Schisandra chinensis and plum juice, tofu made by adding pomegranate concentrate, and tofu with apricot juice added are natural products containing various physiologically active ingredients. Research to simultaneously pursue improvement in quality, functionality, and storability of tofu manufactured by adding materials is being actively conducted.
한편, 일반적으로 두부 제조과정에서 두부의 원료가 되는 콩을 불린 상태에서 분쇄하게 되는데, 이 경우 다량의 폐수가 발생하고 제조 시간이 크게 증가하며 불림 시간이 적절하지 않거나 불균일하게 불려지는 경우 제품의 품질이 저하되는 원인이 되는 문제가 있었다.On the other hand, in general, in the process of manufacturing tofu, beans, which are raw materials for tofu, are pulverized in a soaked state. In this case, a large amount of wastewater is generated and the manufacturing time is greatly increased. There was a problem that caused this degradation.
이와 관련된 선행기술로서, 대한민국 공개특허 제10-1994-0013361호에는 껍질을 벗긴 생콩을 미세분쇄한 다음 물과 혼합하여 증숙하는 방식을 포함하는 두부 제조방법을 개시하고 있으나, 건식 분쇄를 채택하여 분쇄 작업이 어렵고, 분쇄 과정에서 다량의 열이 발생하여 콩 단백질의 변형이나 소실의 우려가 크고, 순두부나 연두부 제조 방법을 제시하고 있어 가장 널리 소비되는 판두부나 일반두부 제조에 적용하기 어려운 한계가 있다.As a prior art related to this, Korean Patent Publication No. 10-1994-0013361 discloses a tofu manufacturing method including a method of finely pulverizing peeled raw soybeans and then mixing them with water and steaming, but by adopting dry pulverization. It is difficult to work, and a large amount of heat is generated during the grinding process, so there is a high risk of deformation or loss of soybean protein, and a method for producing soft tofu or soft tofu is presented, so it is difficult to apply it to the most widely consumed pan tofu or general tofu production. .
본 발명은 종래 기술의 문제점을 해결하기 위해 안출된 것으로서, 본 발명의 목적은 단백질 등의 영양소 파괴를 최소화할 수 있으며, 장시간 콩을 불리는 과정을 생략함으로써 생산 시간을 단축할 수 있고, 두유의 농축 과정을 통해 성형 및 포장 공정을 간소화할 수 있으며, 수율을 향상시킬 수 있는 두부 제조방법을 제공하는 것이다.The present invention has been made to solve the problems of the prior art, and an object of the present invention is to minimize the destruction of nutrients such as protein, to shorten the production time by omitting the process of soybean soaking for a long time, and to concentrate soymilk. It is to provide a tofu manufacturing method capable of simplifying the molding and packaging process through the process and improving the yield.
본 발명의 해결하고자 하는 과제는 이상에서 언급된 것들에 한정되지 않으며, 언급되지 아니한 다른 해결과제들은 아래의 기재로부터 당업자에게 명확하게 이해되어 질 수 있을 것이다.The problem to be solved by the present invention is not limited to those mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the description below.
상기한 목적을 달성하기 위하여 본 발명에 따른 두부 제조방법은 껍질을 제거하지 않은 콩을 세척한 다음, 습식 분쇄하는 단계와; 습식 분쇄물을 여과하여 비지 또는 섬유성분이 제거된 두유를 얻는 단계와; 상기 두유를 끓이는 단계와; 상기 끓인 두유를 농축하는 단계와; 상기 농축된 두유에 간수를 투입하여 교반한 다음, 포장 용기에 담아 응고시켜 성형하는 단계;를 포함하는 것을 특징으로 한다.In order to achieve the above object, tofu manufacturing method according to the present invention includes the steps of washing the soybeans from which the skins are not removed, and then wet-grinding them; filtering the wet pulverized material to obtain soybean milk from which okara or fiber components are removed; boiling the soymilk; concentrating the boiled soybean milk; It is characterized in that it comprises a; step of adding bittern to the concentrated soymilk, stirring it, and coagulating it in a packaging container.
또한, 본 발명에 따른 두부 제조방법에 있어서, 습식 분쇄는 상기 세척된 콩을 50~100mesh로 분쇄하여 이루어지며, 상기 농축한 두유의 농도는 16~20brix인 것을 특징으로 한다.In addition, in the tofu manufacturing method according to the present invention, the wet grinding is performed by grinding the washed soybeans to 50 to 100 mesh, and the concentration of the concentrated soymilk is 16 to 20 brix.
본 발명에 따른 두부 제조방법은 단백질 등의 영양소 파괴를 최소화할 수 있으며, 장시간 콩을 불리는 과정을 생략함으로써 생산 시간을 단축할 수 있고, 두유의 농축 과정을 통해 성형 및 포장 공정을 간소화할 수 있으며, 수율을 향상시킬 수 있는 효과가 있다.The tofu manufacturing method according to the present invention can minimize the destruction of nutrients such as protein, shorten the production time by omitting the process of soybean soaking for a long time, and simplify the molding and packaging process through the concentration process of soymilk, , there is an effect of improving the yield.
본 발명의 효과는 이상에서 언급된 것들에 한정되지 않으며, 언급되지 아니한 다른 효과들은 아래의 기재로부터 당업자에게 명확하게 이해되어 질 수 있을 것이다.The effects of the present invention are not limited to those mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description below.
도 1은 본 발명에 따른 두부 제조방법의 일실시예를 도시하는 단계도이다.1 is a step diagram showing an embodiment of a tofu manufacturing method according to the present invention.
이하 본 발명의 바람직한 실시예에 대하여 구체적으로 설명한다.Hereinafter, preferred embodiments of the present invention will be described in detail.
본 발명을 설명함에 있어서, 관련된 공지기능 혹은 구성에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우 그 상세한 설명은 생략한다. 또한, 후술되는 용어들은 본 발명에서의 기능을 고려하여 정의된 용어들로서 이는 사용자, 운용자의 의도 또는 판례 등에 따라 달라질 수 있다. 그러므로 그 정의는 본 명세서 전반에 걸친 내용을 토대로 내려져야 할 것이다.In describing the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description will be omitted. In addition, terms to be described later are terms defined in consideration of functions in the present invention, which may vary according to the intention of a user or operator or a precedent. Therefore, the definition should be made based on the contents throughout this specification.
도 1은 본 발명에 따른 두부 제조방법의 일실시예를 도시하는 단계도이다.1 is a step diagram showing an embodiment of a tofu manufacturing method according to the present invention.
도 1을 참조하면, 본 발명에 따른 두부 제조방법은 기존 두부 제조방법과 달리 콩을 물에 넣고 10~12시간 정도 불리는 단계를 생략한 것을 특징으로 한다.Referring to FIG. 1, the tofu manufacturing method according to the present invention is characterized by omitting the step of putting beans in water and soaking for about 10 to 12 hours, unlike conventional tofu manufacturing methods.
콩을 불리는 경우에는 다량의 폐수가 발생하게 되고, 다량의 콩을 탱크에 넣고 장시간 불리게 되면 콩에서 열이 발생하게 되는데, 이때 물 순환이 이루어지지 않고 별도의 냉각 설비가 갖추어지지 않아 탱크 내부의 콩들은 온도 불균일과 불림 정도의 편차가 발생하게 되어 두부 제조 수율이 크게 저하되는 문제가 있었다.When beans are soaked, a large amount of wastewater is generated, and when a large amount of beans are put in a tank and soaked for a long time, heat is generated from the beans. There was a problem in that the yield of tofu production was greatly reduced due to the occurrence of temperature non-uniformity and deviation in the degree of soaking.
그러나, 본 발명에서는 불림 과정에서 발생하는 문제를 해결하기 위해 콩을 불리는 단계를 생략함으로써 생산공정을 크게 간소화하였고, 콩 불림에 사용되는 다량의 물을 절약하고 물 순환 장치 또는 냉각 장치 등이 불필요하기 때문에 설비 및 두부 제조원가를 절감할 수 있게 되었다.However, in the present invention, the production process is greatly simplified by omitting the soybean soaking step in order to solve the problem occurring during the soaking process, and a large amount of water used for soaking the beans is saved and a water circulation device or cooling device is unnecessary. As a result, it is possible to reduce equipment and tofu manufacturing costs.
이러한 본 발명에 따른 두부 제조방법은 콩을 세척한 다음, 습식 분쇄하는 S1단계와, 습식 분쇄물을 여과하여 비지 또는 섬유성분이 제거된 두유를 얻는 S2단계와, 상기 두유를 끓이는 S3단계와, 상기 끓인 두유를 농축하는 S4단계와, 상기 농축된 두유에 간수를 투입하여 교반한 다음, 포장 용기에 담아 응고시켜 성형하는 S5단계를 포함하여 이루어진다.The method for producing tofu according to the present invention includes step S1 of washing soybeans and then wet grinding, step S2 of obtaining soybean milk from which okara or fiber components are removed by filtering the wet grind, step S3 of boiling the soybean milk, It comprises a S4 step of concentrating the boiled soymilk, and a S5 step of adding bittern to the concentrated soymilk, stirring it, and coagulating it in a packaging container to form it.
상기 S1단계는 껍질을 제거하지 않은 콩을 세척한 다음, 세척한 콩을 습식 분쇄장치를 통해 콩을 50~100mesh로 분쇄하는 것으로서, 50mesh 미만으로 분쇄하는 경우에는 입자가 커서 식감이 크게 떨어지고, 100mesh를 초과하도록 분쇄하는 경우에는 수율 상승을 기대할 수 있으나 수율 상승폭이 크지 않아 비용 및 시간 대비 효율이 오히려 낮아지므로 상술한 범위로 제한하는 것이 바람직하다.The step S1 is to wash the beans from which the shells have not been removed, and then grind the washed beans to 50 to 100 mesh through a wet grinding device. In the case of grinding to exceed , an increase in yield can be expected, but the yield increase is not large, so the cost and time efficiency is rather low, so it is preferable to limit it to the above-mentioned range.
이러한 습식 분쇄 방법은 기존의 불린 콩을 분쇄하는 과정에 비해 시간과 에너지를 절약할 수 있는데, 그 이유는 두부 제조를 위해 콩을 불리게 되면 부피가 2~3배 정도 커지기 때문에 습식 분쇄장치의 용량에 맞춰 불린 콩을 여러 번에 걸쳐 나누어 분쇄해야 하기 때문이다. 다만, 불리지 않은 콩을 분쇄하기 위해서는 기존보다 고출력의 습식 분쇄장치가 필요하지만 불리는 시간과, 불린 콩을 수차례에 걸쳐 분쇄해야하는 등 전체적인 생산 효율에서는 불리지 않은 콩을 분쇄하는 본 발명이 더욱 유리하다.This wet grinding method can save time and energy compared to the existing process of grinding soaked soybeans. The reason is that when beans are soaked for tofu production, the volume increases by about 2 to 3 times, so the capacity of the wet grinding device is limited. This is because the soybeans that have been soaked must be divided and ground several times. However, in order to grind unsoaked beans, a wet grinding device with higher power than before is required, but the present invention for grinding unsoaked beans is more advantageous in terms of overall production efficiency, such as soaking time and grinding the soaked beans several times.
상기 습식 분쇄물을 여과하여 비지 또는 섬유성분이 제거된 두유를 얻는 S2단계는 기존의 여과 방식과 동일하므로 그 자세한 설명은 생략한다.Step S2 of obtaining soybean milk from which okara or fiber components are removed by filtering the wet pulverized product is the same as the conventional filtration method, so a detailed description thereof will be omitted.
상기 S3단계는 여과된 두유를 끓이는 과정으로서, 가열을 시작한 시점에서부터 5 내지 15분, 바람직하게는 7~10분 동안 이루어지는 것이 바람직한데, 그 이유는 고온의 열로 장시간 가열하여 끓이는 경우에는 두유 내 단백질 성분이 변형되거나 삭아서 불량이 발생하여 정상적인 두부를 제조할 수 없기 때문이다.The step S3 is a process of boiling the filtered soymilk, which is preferably performed for 5 to 15 minutes, preferably 7 to 10 minutes from the start of heating. This is because normal tofu cannot be manufactured because the ingredients are deformed or destroyed, resulting in defects.
상기 S4단계는 농축기에 두유를 넣고 미리 정해진 농도가 되도록 농축하는 것으로서, 상기 농축기는 두유를 가열하면서 발생하는 수증기를 진공 흡입하여 외부로 배출하는 방식으로 이루어지는 것을 예시할 수 있다. 여기서 농축을 위해 두유의 가열 온도는 90~100℃인 것을 예시할 수 있다.The step S4 is to put soymilk in a concentrator and concentrate it to a predetermined concentration, and the concentrator may be exemplified by vacuum suctioning steam generated while heating soybean milk and discharging it to the outside. Here, it can be exemplified that the heating temperature of soymilk for concentration is 90 to 100 ° C.
그리고 상기 S3단계에서 끓인 두유의 농도는 9~11 brix 정도이지만, 상기 S4단계를 통해 농축 과정을 거친 두유의 농도는 16~20brix인 것을 예시할 수 있다.In addition, the concentration of the soymilk boiled in step S3 is about 9 to 11 brix, but the concentration of soymilk subjected to the concentration process in step S4 is 16 to 20 brix.
상기 S5단계는 농축된 두유에 간수를 투입하여 교반한 다음, 포장 용기에 담아 응고시켜 성형하는 단계이다.The step S5 is a step of adding bittern to the concentrated soymilk, stirring it, and coagulating it in a packaging container to form it.
기존 두부 제조시에는 끓인 두유에 간수 등의 응고제를 넣고 두유를 응고시킨 다음, 응고된 두유를 보자기에 넣고 압착하여 성형하였으나, 본 발명에서는 상기 S5단계에서 농축된 두유에 간수를 투입하고 즉시 포장 용기에 담아 응고시켜 성형과 포장을 동시에 수행함으로써, 기존에 두유를 응고시키는 과정, 응고된 두유를 대형 판 형태의 성형틀에 넣고 압착하여 두부로 성형하는 과정 및 성형된 두부를 포장하는 과정을 크게 간소화할 수 있는 장점이 있다.In conventional tofu production, a coagulant such as bittern was added to boiled soymilk to coagulate the soymilk, and then the coagulated soymilk was placed in a wrapping cloth and pressed to form. In the present invention, bittern was added to the concentrated soymilk in step S5 and immediately packed By putting it in a container and coagulating it to form and pack it at the same time, the existing process of coagulating soymilk, the process of putting the coagulated soymilk into a large plate-shaped mold and compressing it into tofu, and the process of packaging the molded tofu are greatly simplified. There are advantages to doing so.
즉, 기존에는 성형을 위해 압착 과정을 수행하여야 하기 때문에 대형의 성형틀을 사용하여 압착하여 성형하고, 판 형태의 두부를 포장 단위로 절단한 다음 개별 포장용기에 담는 번거로움이 있었지만, 본 발명에서는 압착 과정이 생략됨으로써 두유의 응고, 성형 및 포장을 하나의 연속적인 공정으로 수행할 수 있는 장점이 있다.That is, in the past, since the compression process had to be performed for molding, there was the hassle of using a large mold to compress and mold, cut the plate-shaped tofu into packaging units, and then put them in individual packaging containers, but in the present invention, By omitting the compression process, there is an advantage in that soymilk coagulation, molding, and packaging can be performed in one continuous process.
이하에서는 본 발명에 따른 두부 제조방법의 바람직한 실시예를 통해 보다 상세하게 설명한다.Hereinafter, it will be described in more detail through a preferred embodiment of the tofu manufacturing method according to the present invention.
콩을 세척한 다음, 세척한 콩을 습식 분쇄기에 넣고 60mesh로 분쇄하였고, 습식 분쇄물을 원심 분리 방식의 여과 장치에 투입하여 비지와 섬유성분이 제거된 두유를 얻었다. 그리고 두유를 10분 동안 가열하여 끓인 다음, 끓인 두유를 가열수단 및 진공 흡입수단이 마련된 농축기에 넣고 두유의 농도가 18brix가 될 때까지 농축하였다. 그 다음, 농축된 두유에 간수를 투입하여 급속 교반한 다음, 포장 용기에 담아 응고시켜 성형하여 두부 제조를 완료하였다.After washing the beans, the washed beans were put into a wet grinder and pulverized with 60 mesh, and the wet pulverized material was put into a centrifugal filtration device to obtain soybean milk from which okara and fiber components were removed. Then, the soymilk was heated and boiled for 10 minutes, and then the boiled soymilk was put into a concentrator equipped with a heating means and a vacuum suction means, and concentrated until the concentration of soymilk reached 18brix. Then, the bittern was added to the concentrated soymilk, stirred rapidly, and then put into a packaging container to solidify and molded to complete tofu production.
[비교예 1][Comparative Example 1]
콩을 세척한 다음, 10시간 동안 물에 불린 다음, 불린 콩을 습식 분쇄기에 넣고 60mesh로 분쇄하였고, 습식 분쇄물을 원심 분리 방식의 여과 장치에 투입하여 비지와 섬유성분이 제거된 두유를 얻었다. 그리고 두유를 10분 동안 가열하여 끓인 다음, 끓인 두유에 간수를 투입하여 응고시켰다. 응고된 두유를 보자기가 포설된 성형틀에 넣고 압축 성형하여 두부 제조를 완료하였다.After washing the beans, they were soaked in water for 10 hours, and then the soaked beans were put into a wet grinder and pulverized with 60 mesh, and the wet grinds were put into a centrifugal filtration device to obtain soybean milk from which okara and fiber components were removed. Then, the soy milk was heated and boiled for 10 minutes, and bittern was added to the boiled soy milk to coagulate it. The coagulated soymilk was put into a mold with a wrapping cloth and compression molded to complete tofu production.
[관능시험][Sensory test]
실시예 1에서 제조한 두부의 맛, 식감 및 종합적인 기호도를 알아보기 위하여 임의로 선정된 30명의 패널로 하여금 실시예 1의 두부와, 비교예 1의 두부를 각각 시식하도록 하고, 9점 평점법(9점에 가까울수록 '아주 좋다' 1점에 가까울수록 '아주 나쁘다')으로 분석하였으며, 결과 값을 평균 값으로 하여 아래 표 1에 정리하였다.In order to find out the taste, texture, and overall preference of the tofu prepared in Example 1, 30 panelists randomly selected to sample the tofu of Example 1 and the tofu of Comparative Example 1, respectively, and a 9-point scoring method ( The closer to 9 points, the closer to 'very good', the closer to 1 point, 'very bad') was analyzed, and the result values were averaged and summarized in Table 1 below.
위 표 1에서 확인할 수 있듯이, 본 발명에 따른 실시예 1의 두부는 시중에서 판매하는 두부와 비교할 때 맛이나 종합 기호도는 큰 차이가 없었으나, 식감은 오히려 더 좋다는 것을 확인할 수 있었다.As can be seen in Table 1 above, the tofu of Example 1 according to the present invention had no significant difference in taste or overall preference compared to tofu sold on the market, but it was confirmed that the texture was rather better.
한편, 실시예 1과 비교예 1에서는 각각 5kg의 콩을 이용하여 두부를 제조하였는데, 실시예 1의 두부는 18.6kg의 두부를 제조할 수 있었던 반면, 비교예 1의 방식으로 제조한 두부의 경우에는 15.1kg의 두부를 제조할 수 있었다. 이 결과를 통해 본 발명의 두부 제조방법의 수율이 기존 방식에 비해 우수하다는 것을 확인할 수 있었다.On the other hand, in Example 1 and Comparative Example 1, tofu was prepared using 5 kg of soybeans, respectively. The tofu of Example 1 was able to produce 18.6 kg of tofu, whereas in the case of tofu prepared by the method of Comparative Example 1 could produce 15.1 kg of tofu. Through this result, it was confirmed that the yield of the tofu manufacturing method of the present invention is superior to that of the conventional method.
이상에서 설명된 본 발명은 예시적인 것에 불과하며, 본 발명이 속한 기술분야의 통상의 지식을 가진 자라면 이로부터 다양한 변형 및 균등한 타 실시예가 가능하다는 점을 잘 알 수 있을 것이다. 그러므로 본 발명은 상기의 상세한 설명에서 언급되는 형태로만 한정되는 것은 아님을 잘 이해할 수 있을 것이다. 따라서 본 발명의 진정한 기술적 보호 범위는 첨부된 특허청구범위의 기술적 사상에 의해 정해져야 할 것이다. 또한, 본 발명은 첨부된 청구범위에 의해 정의되는 본 발명의 정신과 그 범위 내에 있는 모든 변형물과 균등물 및 대체물을 포함하는 것으로 이해되어야 한다.The present invention described above is only exemplary, and those skilled in the art will appreciate that various modifications and equivalent other embodiments are possible therefrom. Therefore, it will be well understood that the present invention is not limited to the forms mentioned in the detailed description above. Therefore, the true technical protection scope of the present invention should be determined by the technical spirit of the appended claims. It is also to be understood that the present invention includes all modifications, equivalents and alternatives within the spirit and scope of the present invention as defined by the appended claims.
Claims (3)
습식 분쇄물을 여과하여 비지 또는 섬유성분이 제거된 두유를 얻는 단계와;
상기 두유를 끓이는 단계와;
상기 끓인 두유를 농축하는 단계와;
상기 농축된 두유에 간수를 투입하여 교반한 다음, 포장 용기에 담아 응고시켜 성형하는 단계;
를 포함하는 것을 특징으로 하는 두부 제조방법.
Washing the unhulled soybeans and then wet-grinding them;
filtering the wet pulverized material to obtain soybean milk from which okara or fiber components are removed;
boiling the soymilk;
concentrating the boiled soybean milk;
Injecting bittern into the concentrated soymilk, stirring it, and coagulating it into a packaging container to mold it;
Tofu manufacturing method comprising a.
상기 습식 분쇄는 상기 세척된 콩을 50~100mesh로 분쇄하여 이루어지며,
상기 농축한 두유의 농도는 16~20brix인 것을 특징으로 하는 두부 제조방법.
According to claim 1,
The wet grinding is made by grinding the washed beans to 50 to 100 mesh,
Tofu manufacturing method, characterized in that the concentration of the concentrated soymilk is 16 to 20 brix.
Tofu prepared by the method of claim 1 or 2.
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020220004802A KR20230108988A (en) | 2022-01-12 | 2022-01-12 | Method of Making Bean Curd |
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| Country | Link |
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| KR (1) | KR20230108988A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR940013361A (en) | 1992-12-11 | 1994-07-15 | 이진우 | Manufacturing method of tofu prepared by fine grinding of beans |
| KR101860204B1 (en) | 2016-06-23 | 2018-05-23 | 충북대학교 산학협력단 | Functional Bean Curd without Bitterns And Method for Producing the Same |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR940013361A (en) | 1992-12-11 | 1994-07-15 | 이진우 | Manufacturing method of tofu prepared by fine grinding of beans |
| KR101860204B1 (en) | 2016-06-23 | 2018-05-23 | 충북대학교 산학협력단 | Functional Bean Curd without Bitterns And Method for Producing the Same |
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