KR910005273B1 - Process making of peanut soybean curd - Google Patents

Process making of peanut soybean curd Download PDF

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Publication number
KR910005273B1
KR910005273B1 KR1019890006248A KR890006248A KR910005273B1 KR 910005273 B1 KR910005273 B1 KR 910005273B1 KR 1019890006248 A KR1019890006248 A KR 1019890006248A KR 890006248 A KR890006248 A KR 890006248A KR 910005273 B1 KR910005273 B1 KR 910005273B1
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South Korea
Prior art keywords
peanut
tofu
peanuts
filtrate
making
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KR1019890006248A
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Korean (ko)
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KR900017498A (en
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정철암
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정점암
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Priority to KR1019890006248A priority Critical patent/KR910005273B1/en
Publication of KR900017498A publication Critical patent/KR900017498A/en
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Publication of KR910005273B1 publication Critical patent/KR910005273B1/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L11/00Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof

Abstract

A process for making a tofu having plenty of nutrition, digested easily and peanut (I) taste from peanuts compises (A) grinding swelled (I), and adding 20 vol. of boiling water, (B) filtering to get filtrate, (C) heating the filtrate at 70-80 deg.C for 5 min. and adding salt solution, (D) heating at 100 deg.C for 5 min., and (E) forming tofu with dehydration. This process is improved (A) in peanut and soybean mixed tofu, which has no difference in taste and (B) in solving the aggregation difficulty of high content of lipid in (I).

Description

땅콩으로 두부를 제조하는 방법How to make tofu with peanuts

본 발명은 땅콩으로 두부를 제조하는 방법에 관한 것이다.The present invention relates to a method for preparing tofu with peanuts.

종래의 두부는 콩으로 제조하는 것으로서 생콩을 물에 담구어 팽윤시킨 다음 분쇄하고 끓는 물에 넣어 숙성시키고 여과하여 비지와 분리하고 비지와 분리된 여과액을 응고시키고 다시 가열하였다 탈수 성형하는 방법으로 제조하는 것이었다.Conventional tofu is made of soybeans, swelled by soaking raw soybeans in water, pulverized, put in boiling water, aged, filtered and separated from the sebum, and the filtrate separated from the sebum is solidified and heated again. It was.

그러나 땅콩은 콩에 비하여 지방질이 훨씬 풍부하므로 종래의 방법으로 제조하면 간수에 의한 응고가 되지 않아 제조가 불가능하다.However, since peanuts are much richer in fat than soybeans, they are impossible to prepare because they are not coagulated by the water.

두부 제조과정에서 지방질의 함유량을 감소시키지 위하여 지방질이 많은 땅콩과 지방질이 적은콩을 혼합하여 통상의 방법으로 제조하는 방법을 시험하였던 결과 응고가 되어 두부의 제조가 가능하였으나 이러한 방법으로 제조한 혼합두부는 그 맛의 콩으로만된 종래의 두부와 거의 별차이가 없어 비싼 재료가 혼합된 만큼의 상품적 가치를 인정받기 어려운 것이었다.In order to reduce the fat content in the tofu manufacturing process, a mixture of high fat peanuts and soybeans with low fat was tested. There was little difference from the conventional tofu made with soy beans, so it was hard to be recognized for its commodity value as a mixture of expensive ingredients.

본 발명은 이러한 제반 문제점을 해결하여 땅콩만으로 두부를 제조하므로서 고소하고 독특한 맛을 가지며 영양이 풍부한 땅콩 두부를 얻을 수 있도록 한 것이다.The present invention is to solve the above problems by preparing tofu only with peanuts to obtain a nutritious peanut tofu with a savory and unique taste.

실험결과 땅콩으로 두부를 제조하기 위하여는 콩으로 제조할때와 달리 분쇄후에는 지체없이(적어도 1시간이내에)가열하여 숙성하여야 하고 숙성을 위하여 끓는물에 투입할 때 종래의 콩은 끓는물과 이에 투입되는 분쇄된 콩의 비율을 약 3:1의 용적비로 하였으나 땅콩인 경우에는 끓는물과 투입되는 분쇄된 땅콩의 비율이 약 20:1의 용적비가 되도록 물을 풍부히 혼합하여야 하며 콩의 경우에는 숙성된 콩 용액을 여과하여 얻은 여과액을 그대로 응고시킬 수 있었으나 땅콩의 경우에는 여과과정에 냉각된 여과액을 다시 70°-100℃정도로 가열해 주어야 간수에 의한 응고가 가능함을 알았다.Experimental results show that to prepare tofu with peanuts, unlike soybeans, tofu should be heated without delay (within at least 1 hour) after grinding and put into boiling water for aging. The ratio of crushed beans added is about 3: 1, but in the case of peanuts, water should be mixed in abundance so that the ratio of boiling water and crushed peanuts is about 20: 1. The filtrate obtained by filtering the soybean solution could be solidified as it is, but in the case of peanut, it was found that coagulation by water was possible when the cooled filtrate was heated to about 70 ° -100 ° C.

본 발명이 실시예에 따라 공정별로 상세히 설명하면 다음과 같다.When the present invention is described in detail by process according to the embodiment as follows.

제1공정1st process

땅콩을 물에 담구어 충분히 팽윤시키고 분쇄한 다음 적어도 1시간 이내에 분쇄된 땅콩을 100℃의 끓는 물에 투입하여 숙성시키되 이때 대체로 끓는물20ι에 분쇄된 땅콩1ι의 비율로 투입숙성시킨다.The peanuts are immersed in water, swelled and pulverized sufficiently, and then the ground ground peanuts are aged for at least 1 hour in boiling water at 100 ° C.

제2공정2nd process

끓는물에 투입 숙성된 땅콩 용액을 여과시켜 비지와 분리하고 땅콩 여과액을 얻는다.Boiled water The aged peanut solution is filtered and separated from the bean curd to obtain a peanut filtrate.

제3공정3rd process

제2공정에서 얻은 땅콩 여과액을 약70°-100℃정도로 5분간 가열하고 간수에 의한 응고를 시킨다.The peanut filtrate obtained in the second step is heated to about 70 ° -100 ° C. for 5 minutes and coagulated by brine.

제4공정4th process

응고된 여과액을 다시 한번 약 100℃의 온도로 5분간 가열하고 이를 형틀에 넣고 가압하여 탈수와 동시에 성형이 되게 하므로서 본 발명이 완성된다.The present invention is completed by heating the coagulated filtrate once more at a temperature of about 100 ° C. for 5 minutes and putting it in a mold to be molded simultaneously with dehydration.

이와 같이 하여 제조된 본 발명의 땅콩 두부는 땅콩 특유의 고소하고 독특한 맛을 가지며 영양이 풍부하면서도 소화가 잘 되어 일반인은 물론 특히 환자에게 좋은 식품이 되는 것이다.Peanut tofu of the present invention prepared in this way has a peculiar, peculiar taste peculiar to peanuts and is rich in nutrients and well digested to be a good food for the general public as well as patients.

Claims (1)

물에 팽윤시킨 분쇄한 땅콩을 분쇄후 적어도 1시간 이내에 끓는 물에 투입하여 숙성케하되 대체로 끓는 물 20ι에 분쇄된 땅콩 1ι의 비율로 투입 숙성하고 숙성된 땅콩용액을 여과시키 비지와 분리된 땅콩 여과액을 얻고 여과과정에서 냉각된 땅콩 여과액을 다시 약70-80℃정도로 가열하고 간수에 의한 응고를 시킨후 다시 약100℃의 온도로 가열하고 형틀에 넣어 가압탈수하여 제조하는 땅콩으로 두부를 제조하는 방법.The ground peanuts swelled in water are put into boiling water for at least 1 hour after crushing, and matured. Generally, the mixture is mixed with boiling water at a rate of 20 milliliters of peanuts. Obtain the liquid and heat the peanut filtrate cooled in the filtration process to about 70-80 ℃ again, coagulate by using brine, heat it to about 100 ℃ again, and put it in the mold to make tofu by peanut dehydration. How to.
KR1019890006248A 1989-05-08 1989-05-08 Process making of peanut soybean curd KR910005273B1 (en)

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Application Number Priority Date Filing Date Title
KR1019890006248A KR910005273B1 (en) 1989-05-08 1989-05-08 Process making of peanut soybean curd

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Application Number Priority Date Filing Date Title
KR1019890006248A KR910005273B1 (en) 1989-05-08 1989-05-08 Process making of peanut soybean curd

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KR910005273B1 true KR910005273B1 (en) 1991-07-24

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107125328A (en) * 2017-05-04 2017-09-05 中国农业科学院原子能利用研究所 A kind of preparation method of resistant to cook peanut bean curd

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107125328A (en) * 2017-05-04 2017-09-05 中国农业科学院原子能利用研究所 A kind of preparation method of resistant to cook peanut bean curd
CN107125328B (en) * 2017-05-04 2020-09-01 中国农业科学院原子能利用研究所 Preparation method of boiling-resistant peanut tofu

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