KR900005467B1 - Soybean curd containg mugwort - Google Patents

Soybean curd containg mugwort Download PDF

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KR900005467B1
KR900005467B1 KR1019880003387A KR880003387A KR900005467B1 KR 900005467 B1 KR900005467 B1 KR 900005467B1 KR 1019880003387 A KR1019880003387 A KR 1019880003387A KR 880003387 A KR880003387 A KR 880003387A KR 900005467 B1 KR900005467 B1 KR 900005467B1
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mugwort
tofu
concentration
grinding
soybean milk
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KR890014009A (en
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임호원
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임호원
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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
    • 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
    • A23L11/31—Removing undesirable substances, e.g. bitter substances by heating without chemical treatment, e.g. steam treatment, cooking
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
    • 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
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23V2300/00—Processes
    • A23V2300/14—Extraction

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  • Food Science & Technology (AREA)
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  • Nutrition Science (AREA)
  • Botany (AREA)
  • Agronomy & Crop Science (AREA)
  • Manufacturing & Machinery (AREA)
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Abstract

A process for preparing soybean curd contg. mugwort comprises (a) obtaining 25 l of soybean milk by grinding 7.5 Kg of soybean and filtering it, (b) soaking dried mugwort in water at 11-14 deg. C for 4-6 hrs. and grinding the socked mugwort, (c) boiling the soybean milk and the ground mugwork in the steam-biler, (d) coagulating it by adding a coagulant, and (e) pressing and removing water in the forming-press at 40-60 Kg/Cm3 for 10-20 min.

Description

쑥두부 제조방법How to prepare mugwort tofu

제1도는 본 발명의 공정도이다.1 is a process diagram of the present invention.

본 발명은 쑥을 혼합한 두부의 제조방법에 관한 것으로, 특히 별도의 응고촉진제나 교착반응제를 사용하지 않고 두유액에 쑥액을 혼입하여 교반한후 두부본래의 맛을 냄과 동시에 쑥속에 함유된 쑥자체의 고유향기를 내게하고 두부의 색도 쑥빛깔이 나오도록 성형압착하여 제조하므로서 종래의 두부에서 맛볼수 없었던 신선한 맛을 볼수 있게한 쑥두부의 제조방법에 관한 것이다.The present invention relates to a manufacturing method of tofu mixed with mugwort, in particular, without mixing a coagulant or a deadlocking agent mixed with the mugwort solution in soy milk solution and stirred to give the original flavor of tofu and at the same time contained in the mugwort The present invention relates to a method for manufacturing mugwort tofu, which has been made by molding and pressing so that the color of the mugwort itself and the color of the tofu come out of the mugwort color.

일반적으로 대두를 주원료로한 두부의 제조방법은, 자연상태의 콩을 석발세척기에 넣어 깨끗하게 세척한 후 불림탱크에서 일정한 함수율로 불린다. 이렇게 불린 콩을 마쇄기로 마쇄하게 되면 두유액이 나오게 되며 이 두유액을 원심여과장치를 거치게 하여 순두유액과 콩비지로 분리시킨다. 그후 증숙기에서 상기 순두유액을 끓인후 응고통등의 순서를 거쳐 압착성형하고 일반 가정에 보급되는 과정을 거치는 것이다.In general, the manufacturing method of tofu with soybean as the main raw material is put in a natural soybean washing machine and washed cleanly, then called constant water content in the soaked tank. When the soybeans are called crusher, the soymilk comes out and the soymilk is subjected to centrifugal filtration to separate the soymilk and soybeans. Thereafter, the steamed soy milk is boiled in a steamer, followed by compression molding through a solidification barrel, and then spreading to a general household.

이때 상기 응고과정중에서 두부가 응고되는 것은 수용성 대두 단백질 용액에 Ca++, Mg++등의 2가 이상의 금속이온의 첨가로 대두 단백질의 전자결합에서 일어나는 단백질의 응고반응을 이용한 것이다. 이러한 단백질 응고물 속에 대두단백질이 아닌 고형물의 첨가는, 새로운 약품의 첨가나 응고제를 이용하여 그들의 고착상태를 도와 주어야 할 필요가 생기게 되어 실용화 단계에까지는 이루어지지 않게 되므로서 널리 보급시킬 수가 없었다.At this time, the tofu coagulates during the coagulation process by using the coagulation reaction of the protein occurring in the electron bonding of the soy protein by the addition of divalent or more metal ions such as Ca ++ , Mg ++ to the aqueous soy protein solution. The addition of non-soy protein solids to these protein coagulants would have to be added to new coagulants or coagulants to help their fixation, which would not be possible until the commercialization stage.

본 발명은 쑥을 원료로 하여, 일반적인 두부제조과정중 교반과정에 혼입하므로서 단백질이 함유된 두유액과 혼합이 되게 한후 성형압착시켜 얻는 두부를 제공함이 그 목적이다.It is an object of the present invention to provide a tofu obtained by molding and pressing after the wormwood is mixed with the soy milk solution containing protein by incorporating into the stirring process in the general tofu manufacturing process.

쑥은 고대로 부터 식용이나 한방약제로 이용되는 엉거시과(菊科)의 다년생 초본으로서 우리나라 각지에 널리 분포되어 있고 구하기 쉬운 식물이며 상기 용도외에 성숙한 잎은 뜸쑥을 만든다. 그리고 이러한 쑥의 용도는 작금에 와서는 빙과류나 인스턴트식품에 가미되므로서 쑥향기와 더불어 그 식품의 맛을 돋구고 색깔도 띠게되어 식욕과 구매욕을 동시에 만족시킬 수 있는 혼용식물로서 각광을 받게되었고 위장병환자의 대용식품이나 미용에도 효과가 있는 식물이다.Wormwood is a perennial herb of Ungwiaceae that has been used as an edible or herbal medicine since ancient times. It is widely distributed in all parts of Korea and is easy to obtain. Mature leaves besides the above uses make moxa. In addition, the use of mugwort is recently added to ice cream and instant foods, and it has been spotlighted as a mixed plant that can satisfy the appetite and purchase desire at the same time as it enhances the taste and color of the food with mugwort flavor. It is a plant that is effective in substitute food and beauty.

본 발명은 이러한 쑥의 액과 대두를 으깬 두유액을 혼입성형하여 두부 고유의 맛을 잃지 아니하고 여기에 쑥향기와 쑥색소를 갖게한 두부를 얻고저함이 그 목적이다.The object of the present invention is to obtain a tofu that has a mugwort flavor and mugwort pigment without having to lose the inherent taste of the tofu by mixing and molding such a mugwort solution and soy milk crushed soybean.

이하 각 공정별로 상세히 설명한다.Hereinafter, each process will be described in detail.

[실시예 1]Example 1

(경두부)(Tofu head)

[제1공정][Step 1]

자연상태의 콩을 석발 및 세척기(A)에 넣어 콩속에 섞인 불순물을 걸러내고 세척한후 마쇄기(B)로 마쇄하며 여과기(C)에서 순두유와 생비지를 분리한다.The soybeans in the natural state are put in the washing and washing machine (A), and the impurities mixed in the beans are filtered out and washed, and then crushed with a crusher (B).

[제2공정][Step 2]

교반탱크(D)에서 순두유 25ℓ와, 마른쑥 20g 내지 40g을 4-6시간 동안 12℃-14℃인 물 1ℓ에 함수(含水)시키고 마쇄기에서 40-70메시로 마쇄시킨 쑥액을 교반한다. 이때 쑥액은 농도계 농도 1.5도-5도이고 두유액의 농도계 농도는 6도-8도이다. 그리고 마른쑥을 함수시켰을때의 쑥의 무게는 50g-70g이 되고 다소의 쑥고형물이 유동하는 상태이며 두유액속의 단백질과 쑥액 속의 영양분이 파괴되지 않은채 서로 교반된다.In the stirring tank (D), 25 g of soybean milk and 20 g to 40 g of dried mugwort were bred in 1 l of water at 12 ° C.-14 ° C. for 4-6 hours, and the mugwort liquid was ground with 40-70 mesh in a grinding machine. . At this time, mugwort concentration is 1.5 degrees -5 degrees and soy milk concentration is 6 degrees -8 degrees. And when the dried mugwort is weighed, the weight of the mugwort is 50g-70g, and some mugwort solids are flowing, and the protein in the soymilk and the nutrients in the mugwort are stirred without being destroyed.

[제3공정][Step 3]

교반에서 생긴 거품을 탈기탱크(E)에서 탈기시킨다.The foam resulting from the stirring is degassed in the degassing tank (E).

[제4공정][Step 4]

두유와 쑥고형물의 혼합물을 상향식 증숙기(F)에 통과시켜 증숙하게 되는데 처음 입수온도는 상온상태이며 증숙기 내부에서 서서히 가열시켜 최종출탕온도는 95℃-100℃ 정도의 온도가 되게 연속가열시킨다.The mixture of soy milk and mugwort solids is passed through a bottom-up steamer (F) to steam. The initial acquisition temperature is at room temperature, and slowly heated inside the steamer, and the final tapping temperature is continuously heated to a temperature of 95 ℃ -100 ℃. .

[제5공정][Step 5]

양이 많을 경우에는 예비탱크(G)를 이용하여 저장하면서 다음공정으로 이송시켜도 좋으며 곧바로 응고통(H)에 담아 응고제를 투입하여도 좋다. 이 응고통(H)에서의 순두유와 쑥액으로된 혼합액의 온도는 80℃-95℃이다.If the quantity is large, it may be transferred to the next process while storing using the reserve tank (G), or the coagulant may be directly put in the coagulation container (H). The temperature of the mixed liquid which consists of soybean milk and mugwort liquid in this coagulation container H is 80 degreeC-95 degreeC.

[제6공정][Step 6]

성형압착기(I)에서 40-60kg/cm3의 압력으로 10-20분 동안 압착하여 이수시키고 일반 냉각방법으로 냉각한후 시판한다.After pressing for 10-20 minutes in the molding press (I) at a pressure of 40-60kg / cm 3 , it is cooled and then marketed by a general cooling method.

상기 공정중 제2공정에서 두유액과 쑥액의 교반공정을 생략하고 증숙기(F) 입수라인을 단일화하여 증숙기(F)에서 교반이 됨과 동시에 가열증숙되도록 하여도 좋다. 그리고 제6공정에서 압착강도는 50kg/cm3가 바람직하고 압착 시간은 15분 정도가 좋으며 교반전의 두유액의 농도계 농도는 7도, 쑥액의 농도계 농도는 3도가 바람직하다.In the second step of the process, the stirring process of the soy milk solution and the mugwort solution may be omitted, and the steaming machine (F) acquisition line may be unified to be stirred in the steamer (F) and heated and steamed at the same time. In the sixth step, the compressive strength is preferably 50 kg / cm 3 , and the compression time is preferably about 15 minutes. The concentration level of the soymilk solution before the stirring is 7 degrees, and the concentration level of the mugwort solution is 3 degrees.

[실시예 2]Example 2

(쑥연두부)Mugwort Tofu

[제1공정][Step 1]

제1실시예와 같음.Same as the first embodiment.

[제2공정][Step 2]

교반탱크(D)에서 순두유 25ℓ와, 마른쑥 20g-40g을 4-6시간 동안 12℃-14℃의 물에 함수시키고 마쇄기에서 60-90메시로 마쇄시킨후 압착하여 얻은 쑥액을 서로 교반기에서 교반한다.In the stirring tank (D), 25 g of soybean milk and 20 g-40 g of dried mugwort were hydrated in water at 12 ° C.-14 ° C. for 4-6 hours, and crushed with 60-90 mesh in a mill. Stir in

[제3공정][Step 3]

제1실시예와 같음.Same as the first embodiment.

[제4공정][Step 4]

제1실시예와 같음.Same as the first embodiment.

[제5공정][Step 5]

예비탱크(F)를 거치고 냉각기(H)를 통과시켜 1차 냉각을 함과 동시에 탈기시키며 이때 응고제를 첨가 용해시킨다. 이때의 온도는 5℃-15℃이다.After passing through the preliminary tank (F) and passing through the cooler (H) to the primary cooling and degassing at the same time, the coagulant is added and dissolved. The temperature at this time is 5 degreeC-15 degreeC.

[제6공정][Step 6]

포장기에서 일정용기에 일정량 만큼씩 포장 밀봉한다.Seal and seal a certain amount in a container in a packing machine.

[제7공정][Step 7]

살균반응기(I)에서 80℃-100℃의 온도로 40-60분간 살균한다. 더욱 바람직하게는 55분간이며 여기에서 두부의 표면이 매우 매끄럽게 되는 것이다.Sterilize for 40-60 minutes in the sterilization reactor (I) at a temperature of 80 ℃ -100 ℃. More preferably it is 55 minutes in which the surface of the head is very smooth.

[제8공정][Step 8]

10℃ 이하의 온도로 재차 냉각시켜서 원하는 쑥연두부 또는 쑥순두부를 얻는다. 그리고 본 발명은 마른 상태의 쑥을 마쇄시켜 사용하는 것에 국한하는 것은 아니고 대략 3-5월경에 자라는 어린쑥잎으로 된 것을 마쇄하여도 같은 효과를 나타낸다.Cool down again to a temperature of 10 ° C. or lower to obtain the desired mugwort tofu or mugwort tofu. In addition, the present invention is not limited to the use of crushed dry mugwort, but the same effect can be obtained by crushing what is made of young mugwort leaves growing around 3-5 months.

본 발명에 의하여 제조된 경, 순두부 및 연두부를 조리하였을때의 식감은 쑥향기와 더불어 신선한 두부의 맛을 볼수 있으며 가열조리사의 팽창으로 상당한 증용(增容)향상을 가져오는 잇점이 있다. 또한 경두부에서는 육질이 조밀하고 응고강도가 높아 제반 운반과정이나 취급과정에서의 파괴가 적다. 상기 경두부는 진공포장이나 일반물 포장 및 일반시중판매 방법으로 시판이 되며 두부의 색상도 쑥색소를 띠게 되어 한층더 식미감을 느낄 수 있게 한다.When the light, tofu and soft tofu prepared by the present invention are cooked, the texture can be tasted with mugwort and fresh tofu, and there is an advantage that a significant increase in the expansion of the cooked cook. In addition, in the head and neck, the meat is dense and the coagulation strength is high, so there is little destruction during transportation or handling. The head is commercially available by vacuum packing or general product packaging and general commercial methods, and the color of the tofu is also worm-colored to make it feel more delicious.

Claims (2)

약 7.5kg의 세척석발된 콩을 마쇄하고 여과하여 농도계 농도 6도-8도인 순두유액 25ℓ를 얻고 마른쑥 20g-40g을 4-6시간동안 12°-14℃ 온도인 1ℓ의 물에 함수시킨후 마쇄기로 분쇄하여 40-70메시이고 농도계 농도 1.5도-5도인 쑥고형물을 얻어 95°-110℃로 증숙기에서 함께 증숙하며 탈기탱크로 탈기한 두유액을 응고통에서 응고제를 첨가하여 순두부 상태로 두부를 응고한후 성형압착기에서 40-60kg/cm3으로 10-20분동안 압착이수하여 쑥경두부를 얻는 것을 특징으로 하는 쑥경두부 제조방법.After grinding and filtering about 7.5kg of washed and soy beans, filtered to obtain 25ℓ of soybean milk with concentration concentration of 6 ~ 8 ℃, and dried 20g-40g of dried mugwort in 1L of water at 12 ° -14 ℃ for 4-6 hours. Grinding with a crusher to obtain a mugwort solid with a concentration of 40-70 mesh and a concentration concentration of 1.5 ° -5 ° C, steamed together in a steamer at 95 ° -110 ° C, and deaerated soymilk with a degassing tank. The method of manufacturing mugwort tofu, characterized in that the mugwort tofu is obtained by solidifying the tofu and pressing the mold at a molding press for 40 to 60 kg / cm 3 for 10-20 minutes. 약 7.5kg의 세척된 콩을 마쇄하고 여과하여 농도계 농도 10°-13°인 순두유 25ℓ를 얻고 마른쑥 20g-40g을 4-6시간동안 12°-14℃ 온도인 1ℓ의 물에 함수시킨후 마쇄기로 분쇄하고 압착하여 40-80메시이고 농도계 농도 1.5-5인 쑥액을 얻으며 이 순두유와 쑥액을 95°-110℃로 증숙기에서 함께 증숙시킨후 냉각하고 탈기탱크에서 탈기함과 동시에 응고제를 첨가용해하며 포장용기에 포장하여 밀봉한후 살균온도 80-100℃로 살균하여 10℃로 재차 냉각하여 얻는 것을 특징으로 하는 쑥연두부 및 쑥순두부 제조방법.After grinding about 7.5kg of washed beans, filtered to obtain 25l of soybean milk with a concentration concentration of 10 ° -13 °, 20g-40g of dried mugwort was hydrated in 1L of water at 12 ° -14 ℃ for 4-6 hours. Grind and grind with a crusher to obtain wormwood with 40-80 mesh and concentration concentration of 1.5-5. Steam this soybean milk and wormwood together in a steamer at 95 ° -110 ℃, cool, degassing in a degassing tank and coagulant. The method of manufacturing mugwort tofu and mugwort tofu, which is obtained by dissolving and packing and sealing in a packaging container and sterilizing at a sterilization temperature of 80-100 ° C. and cooling it again to 10 ° C.
KR1019880003387A 1988-03-28 1988-03-28 Soybean curd containg mugwort KR900005467B1 (en)

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