KR890001574B1 - A process for the production of a bean-curd without heating - Google Patents
A process for the production of a bean-curd without heating Download PDFInfo
- Publication number
- KR890001574B1 KR890001574B1 KR1019860005995A KR860005995A KR890001574B1 KR 890001574 B1 KR890001574 B1 KR 890001574B1 KR 1019860005995 A KR1019860005995 A KR 1019860005995A KR 860005995 A KR860005995 A KR 860005995A KR 890001574 B1 KR890001574 B1 KR 890001574B1
- Authority
- KR
- South Korea
- Prior art keywords
- production
- heating
- tofu
- soybeans
- curd
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 13
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 10
- 238000010438 heat treatment Methods 0.000 title claims abstract description 5
- 238000004519 manufacturing process Methods 0.000 title abstract description 9
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 13
- 244000068988 Glycine max Species 0.000 claims abstract description 12
- 108010010803 Gelatin Proteins 0.000 claims abstract description 5
- 229920000159 gelatin Polymers 0.000 claims abstract description 5
- 239000008273 gelatin Substances 0.000 claims abstract description 5
- 235000019322 gelatine Nutrition 0.000 claims abstract description 5
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 3
- 239000000203 mixture Substances 0.000 claims abstract 4
- 235000013322 soy milk Nutrition 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims 1
- 239000008267 milk Substances 0.000 abstract 1
- 210000004080 milk Anatomy 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 description 5
- 235000015097 nutrients Nutrition 0.000 description 3
- 239000002753 trypsin inhibitor Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000005135 Micromeria juliana Nutrition 0.000 description 2
- 241000246354 Satureja Species 0.000 description 2
- 235000007315 Satureja hortensis Nutrition 0.000 description 2
- 101710162629 Trypsin inhibitor Proteins 0.000 description 2
- 229940122618 Trypsin inhibitor Drugs 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 241001474374 Blennius Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000013589 supplement Substances 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
- 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
- A23L29/03—Organic compounds
-
- 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
-
- 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
- A23V2250/54—Proteins
- A23V2250/542—Animal Protein
- A23V2250/5432—Gelatine
Abstract
Description
본 발명은 날콩을 수세하여 협잡물을 제거하고 철분이 없는 청수에 침지, 팽윤시킨후 마쇄하여 얻어진 두유에 순수한 동물성 단백질인 젤라틴 용액을 20-50% 농도로 첨가하여 냉각 응고 시킴을 특징으로 하는 국내특허 제 20992호(이하 선원 방법이라 한다)를 개량한 비열처리 두부의 제조방법에 관한 것이다.The present invention is characterized by removing the contaminants by washing the raw soybeans, immersed in fresh water without iron, swelling and then crushed by adding 20% to 20% by weight of a gelatin solution, a pure animal protein, to the soymilk to cool and coagulate. It relates to a method for producing non-heat treated tofu, which is an improvement of No. 20992 (hereinafter referred to as a source method).
선원 방법에 있어서는 제조 공정중 고온 처리를 하지 않으므로써 종래 두부 제조 방법의 결점인 제조 공정중 생대두가 포함하고 있는 성분중 트립신 인히비터를 위시한 영양 성분의 허실을 최대한 방지할 수는 있었으나, 대두 특유의 고소한 맛을 살리고 비린내가 제거된 최양질의 기호성이 높은 두부를 얻기에는 부족한 점이 있었다.In the source method, the loss of nutrients including trypsin inhibitor among the soybeans in the manufacturing process, which is a drawback of the conventional tofu manufacturing method, can be prevented as much as possible by not performing high temperature treatment during the manufacturing process. It was not enough to get the high quality palatable tofu that makes use of the savory taste and the fishy smell was removed.
따라서 본 발명자는 선원 방법의 결점을 보완키 위하여 연구 검토하던중, 생대두를 팽윤시킨 다음 끊는 물에 2-3분간 데친후 급냉각하여 이를 마쇄하므로서 얻어진 두유가 선원 방법에서와는 달리 색상이 고와지고 생대두 특유의 비린내와 씁쓸한 맛이 제거되었음은 물론, 대두의 고소한 맛이 진해지고 질 또한 부드러운 것이었으며, 이와 같은 방법으로 얻어진 두유에는 대두의 영양 성분의 파괴도 없었을 분만 아니라, 트립신 인히비터도 선원 방법에서와 거의 동일한 수준이었음을 밝혀내므로써 본 발명을 완성하게 되었다.Therefore, the inventors of the present invention, while researching to supplement the shortcomings of the source method, the soy milk obtained by swelling the raw soybeans and boiled for 2-3 minutes in the water to break and then quenched and crushed them, unlike the source method, Not only did the fishy and bitter taste of soybeans have been removed, but the savory taste of soybeans became darker and softer. Soymilk obtained in this way had no breakdown of soybean nutrients, but also trypsin inhibitors. The present invention was completed by revealing that it was almost the same level as in E. coli.
즉, 본 발명은 생대두를 마쇄하기 전 수세, 침수, 팽윤시킨 냉대두를 끊는 물에 2-3분간 데치고 냉수로 급냉각한 다음, 이를 마쇄하여 두유를 얻고 이를 여과하여 미리 20%정도의 농도로 조정된 젤라틴 용액을 30℃정도에서 급속히 교반 하면서 첨가하여 응고시키므로써 선원 방법보다 생대두의 고소한 맛이 활성화 되어 기호성이 향상된 비열처리 두부를 제조하는 방법을 제공하기 위한 것이다.In other words, the present invention boiled for 2-3 minutes in the water washing, immersed, swelled cold soybeans before crushing the raw soybeans and then quenched with cold water and then crushed to obtain soy milk and filtered it to a concentration of about 20% in advance It is to provide a method for producing a non-heat treated tofu improved taste preference of raw soybeans is activated by the addition of the gelatin solution adjusted to 30 ℃ rapidly stirring while stirring at about 30 ℃.
한편, 본 발명에 의한 비열처리 두부의 제조에 있어서 주원료가 되는 두유를 선원 방법과 본 발명에 의한 방법으로 제조하고, 이를 20명의 전문 관능 요원에 의한 관능 검사를 선원 방법에 의한 두유와 비교하여 기호 순위법에 따라 실시한 바 본 발명에 의하여 제조된 두유의 맛과 향이 우수하므로써 기호성이 향상된 두부를 제조할 수 있었음을 밝힐 수 있었다.On the other hand, in the production of non-heat treated tofu according to the present invention, soymilk, which is the main raw material, is prepared by the source method and the method according to the present invention, and the sensory test by 20 professional sensory agents is compared with the soymilk by the source method. According to the ranking method, it was found that the tofu was improved by the taste and aroma of the soymilk prepared according to the present invention.
이와같이 본 발명에 의하여 얻어진 두유에 선원 방법에서와 같은 방법으로 생즙 및 해초류와 일정 농도의 젤라틴을 첨가하여 두부를 제조하므로써, 선원 방법에서 목적으로 하는 종래 방법중의 제조 공정상 열처리로 인한 생대두내의 영양 성분의 파괴 및 트립신 인히비터의 손실을 최대한으로 방지할 수 있었음은 물론, 선원방법에서는 얻을 수 없었던 대두 특유의 고소한 맛을 실릴수 있었으며 비린내 및 씁쓸한 맛이 게거된 기호성 이 높은 두부를 얻을 수 있었다.Thus, the soy milk obtained by the present invention is prepared by adding the fresh juice, seaweeds and gelatin of a certain concentration to the soy milk obtained in the same manner as in the source method, and thus, in the soymilk obtained from the heat treatment in the manufacturing process in the conventional method. It was able to prevent the destruction of nutrients and the loss of trypsin inhibitor to the maximum, as well as the soy taste unique to soybeans, which was not obtained by the source method, and the palatable tofu with fishy and bitter taste. .
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019860005995A KR890001574B1 (en) | 1986-07-23 | 1986-07-23 | A process for the production of a bean-curd without heating |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019860005995A KR890001574B1 (en) | 1986-07-23 | 1986-07-23 | A process for the production of a bean-curd without heating |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR880001228A KR880001228A (en) | 1988-04-22 |
| KR890001574B1 true KR890001574B1 (en) | 1989-05-09 |
Family
ID=19251267
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019860005995A KR890001574B1 (en) | 1986-07-23 | 1986-07-23 | A process for the production of a bean-curd without heating |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR890001574B1 (en) |
-
1986
- 1986-07-23 KR KR1019860005995A patent/KR890001574B1/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| KR880001228A (en) | 1988-04-22 |
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