KR910019529A - Fiber tofu and its manufacturing method - Google Patents

Fiber tofu and its manufacturing method Download PDF

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Publication number
KR910019529A
KR910019529A KR1019910007256A KR910007256A KR910019529A KR 910019529 A KR910019529 A KR 910019529A KR 1019910007256 A KR1019910007256 A KR 1019910007256A KR 910007256 A KR910007256 A KR 910007256A KR 910019529 A KR910019529 A KR 910019529A
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KR
South Korea
Prior art keywords
bean curd
bean
fiber
tofu
soymilk
Prior art date
Application number
KR1019910007256A
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Korean (ko)
Inventor
서지수
Original Assignee
서지수
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Application filed by 서지수 filed Critical 서지수
Publication of KR910019529A publication Critical patent/KR910019529A/en

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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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/5116—Other non-digestible fibres
    • 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
    • A23V2300/26—Homogenisation

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

내용 없음No content

Description

섬유 두부 및 그의 제조방법Fiber tofu and its manufacturing method

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (6)

두부비지를 함유하는 섬유 두부.Fiber tofu containing bean curd. 제1항에 있어서, 두부비지에 두유, 우유 또는 계란을 혼합하여 응고성형시킨 섬유두부.The fiber tofu according to claim 1, wherein the tofu bean curd is formed by mixing soymilk, milk, or eggs. 두부비지를 증가 연화시킨 다음, 그 두부비지의 입도가 균질기에 주입되도록 분쇄한후, 고압 균질기에서 1,5000~1,000Psi의 압력으로 균질화시켜 수득한 비지 분산액 단독으로, 또는 여기에 두유, 우유 또는 계란을 혼가하여 응고 성형시키는 것을 특징으로 하는 섬유 두부의 제조방법.The bean curd dispersion obtained by increasing softening of the bean curd bean, and then pulverizing the particle size of the bean curd bean to be injected into the homogenizer, and then homogenizing at a pressure of 1,5000 to 1,000 Psi in a high pressure homogenizer, or soymilk and milk Or a method of producing a fiber tofu, characterized in that the eggs are mixed and solidified. 두부비지를 증자 연화시킨 다음, 그 두부비지의 입도가 균질기에 주입되도록 분쇄한후, 고압 균질기에서 1,5000~1,000Psi의 압력으로 균질화시켜 수득한 비지 분산액을 두유, 우유 또는 계란을 혼가한 후, 분무 건조시켜 수득한 분말에 0.2~20.0중량%의 알긴산 나트륨 분말을 혼합하고 여기에 9~10배의 물을 가하여 용해시킨후, 응고제인 황산칼슘 및 응고 억제제인 인산 나트륨을 동시에 첨가하여 즉석에서 응고 성형시킴을 특징으로 하는 섬유 두부의 제조방법.The bean curd dispersion obtained by increasing the softening of the bean curd bean and then pulverizing the particle size of the bean curd bean to be injected into the homogenizer, and then homogenizing in a high pressure homogenizer at a pressure of 1,5000 to 1,000 Psi was mixed with soymilk, milk or eggs. Thereafter, 0.2-20.0% by weight of sodium alginate powder was mixed with the powder obtained by spray drying, and 9-10 times of water was added thereto to dissolve it. Then, calcium sulfate as a coagulant and sodium phosphate as a coagulation inhibitor were added simultaneously. Method for producing a fiber tofu characterized in that the solidified molding. 제1항에 따른 섬유 두부를 수침시켜 응고제 여분을 유실시키고 탄산, 중탄산, 인산, 중합인산등의 알칼리염을 첨가하여 pH6.5~7.5로 하여 상기 섬유 두부를 해교시킨 다음, 0.005~5.0중량%의 k-가라기난을 혼가하는 것을 특징으로 하는 호상 섬유 식품의 제조방법.The fiber tofu according to claim 1 is impregnated to lose coagulant excess, and the fiber tofu is peptized to pH 6.5-7.5 by adding alkali salts such as carbonic acid, bicarbonate, phosphoric acid, and polyphosphoric acid, and then 0.005 to 5.0% by weight. A k-carrageenan kangaroo method of producing a staple fiber food. 두유를 응고시키는 방법에 있어서, 아라비노갈락탄(arabinogalactan)의 수용성 콜로이드(hydrocolloid)를 함유하며 고압 균질화시켜 수득한 비지 분산액을 응고 보조제로 사용함을 특징으로 하는 두유의 응고 방법.A method of coagulating soymilk, wherein the coagulant dispersion obtained by high pressure homogenization containing a water-soluble colloid of arabinogalactan and using as a coagulation aid is used. ※ 참고사항 : 최초출원 내용에 의하여 공개되는 것임.※ Note: This is to be disclosed by the original application.
KR1019910007256A 1990-05-08 1991-05-04 Fiber tofu and its manufacturing method KR910019529A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR6485/90 1990-05-08
KR1019900006485A KR920005993B1 (en) 1990-05-08 1990-05-08 Process for making soybean curd containing fiber from soybean

Publications (1)

Publication Number Publication Date
KR910019529A true KR910019529A (en) 1991-12-19

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Family Applications (2)

Application Number Title Priority Date Filing Date
KR1019900006485A KR920005993B1 (en) 1990-05-08 1990-05-08 Process for making soybean curd containing fiber from soybean
KR1019910007256A KR910019529A (en) 1990-05-08 1991-05-04 Fiber tofu and its manufacturing method

Family Applications Before (1)

Application Number Title Priority Date Filing Date
KR1019900006485A KR920005993B1 (en) 1990-05-08 1990-05-08 Process for making soybean curd containing fiber from soybean

Country Status (2)

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JP (1) JPH0690695A (en)
KR (2) KR920005993B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100411337B1 (en) * 2001-04-17 2004-02-05 한경희 Preparation method of soy curd using soy pulp

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4158948B2 (en) * 1998-04-02 2008-10-01 扶桑化学工業株式会社 Bean softener and process for producing processed beans
JP2000157232A (en) * 1998-11-30 2000-06-13 Sanei Gen Ffi Inc Container-contained beverage having bubbles by shaking the container
JP2001333722A (en) * 2000-05-24 2001-12-04 Kenji Nogai Tofu (bean curd) mixed with ingredient and method for producing the same
US8563644B2 (en) * 2007-03-29 2013-10-22 Zeon Corporation Nitrile copolymer rubber composition and nitrile copolymer latex composition
ES2329862B1 (en) * 2008-02-22 2010-09-22 Consejo Superior De Investigaciones Cientificas (Csic) PROCEDURE FOR OBTAINING A HIGH CONTENT PREBIOTIC PRODUCT IN SOLUBLE FIBER, SUCH PRODUCT AND ITS APPLICATIONS.
KR101272580B1 (en) * 2011-05-06 2013-06-10 재단법인 강릉과학산업진흥원 method for manufacturing bean curd powder obtained by spray drying of bean curd
CN102771796A (en) * 2011-05-10 2012-11-14 张天平 Crushing method for insoluble dietary fiber
CN111418663B (en) * 2020-05-29 2022-05-27 北京农学院 Processing method of soybean egg bean curd with high egg ratio
KR102608249B1 (en) * 2022-06-20 2023-12-01 김석원 Manufacturing method of vegetable substitute meat using potato tofu

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5733021B2 (en) * 1974-10-18 1982-07-14
JPS5748183A (en) * 1980-09-03 1982-03-19 Fuji Electric Co Ltd Temperature controlling device for automatic vending machine
JPH07120790B2 (en) * 1984-06-18 1995-12-20 株式会社日立製作所 Semiconductor device
JPS6411265A (en) * 1987-07-06 1989-01-13 Fuji Xerox Co Ltd Electrophotographic sensitive body
JPH01277467A (en) * 1988-04-27 1989-11-07 Tatsuo Tsutsumi Instant soybean curd

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100411337B1 (en) * 2001-04-17 2004-02-05 한경희 Preparation method of soy curd using soy pulp

Also Published As

Publication number Publication date
KR920005993B1 (en) 1992-07-25
JPH0690695A (en) 1994-04-05
KR910019528A (en) 1991-12-19

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