KR930003883B1 - Method for preparing bean curd - Google Patents
Method for preparing bean curd Download PDFInfo
- Publication number
- KR930003883B1 KR930003883B1 KR1019900018659A KR900018659A KR930003883B1 KR 930003883 B1 KR930003883 B1 KR 930003883B1 KR 1019900018659 A KR1019900018659 A KR 1019900018659A KR 900018659 A KR900018659 A KR 900018659A KR 930003883 B1 KR930003883 B1 KR 930003883B1
- Authority
- KR
- South Korea
- Prior art keywords
- tofu
- soybeans
- water
- soybean
- cotton cloth
- Prior art date
Links
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 55
- 238000000034 method Methods 0.000 title claims description 7
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 30
- 244000068988 Glycine max Species 0.000 claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 238000003825 pressing Methods 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 238000005406 washing Methods 0.000 claims abstract description 3
- 239000000701 coagulant Substances 0.000 claims abstract 2
- 238000010298 pulverizing process Methods 0.000 claims abstract 2
- 229920000742 Cotton Polymers 0.000 claims description 23
- 239000004744 fabric Substances 0.000 claims description 20
- 230000015271 coagulation Effects 0.000 claims description 13
- 238000005345 coagulation Methods 0.000 claims description 13
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 8
- 230000018044 dehydration Effects 0.000 claims description 3
- 238000006297 dehydration reaction Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 2
- 239000000126 substance Substances 0.000 claims description 2
- 238000003756 stirring Methods 0.000 abstract description 5
- 238000002156 mixing Methods 0.000 abstract description 3
- 238000002791 soaking Methods 0.000 abstract description 3
- 238000005520 cutting process Methods 0.000 abstract description 2
- 239000012467 final product Substances 0.000 abstract description 2
- 239000012535 impurity Substances 0.000 abstract description 2
- 239000008267 milk Substances 0.000 abstract 4
- 210000004080 milk Anatomy 0.000 abstract 4
- 235000013336 milk Nutrition 0.000 abstract 4
- 244000046052 Phaseolus vulgaris Species 0.000 description 11
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 11
- 238000003475 lamination Methods 0.000 description 6
- 238000004806 packaging method and process Methods 0.000 description 4
- 238000007906 compression Methods 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000012856 packing Methods 0.000 description 3
- 230000006835 compression Effects 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000003276 Apios tuberosa Nutrition 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 244000170226 Voandzeia subterranea Species 0.000 description 1
- 235000013030 Voandzeia subterranea Nutrition 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 238000003795 desorption Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000007924 ground bean Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000010030 laminating Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000009461 vacuum packaging 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
- A23L11/05—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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/10—Securing foodstuffs on a non-edible supporting member
-
- 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
- A23V2300/10—Drying, dehydrating
-
- 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
- A23V2300/31—Mechanical treatment
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Description
제 1 도는 본 발명의 개략적 공정흐름도이다.1 is a schematic process flow diagram of the present invention.
본 발명은 두부의 제조방법에 관한 것으로, 특히 두부를 얇은 시이트형상으로 제조하여 수분함량을 극소화 함으로서 오래 저장할 수 있을 뿐만아니라 위생적이고, 포장하여 운반이 용이하도록한 두부의 제조방법에 관한 것이다.The present invention relates to a manufacturing method of tofu, and in particular, tofu is manufactured in a thin sheet shape to minimize moisture content, which can be stored for a long time, and is also sanitary, and relates to a manufacturing method of tofu.
일반적으로 콩은 식물성 단백질의 함량이 많아 건강식품은 물론, 두부로 제조하여 식단에서 주요 식품으로 사용되고 있는 바, 이 두부는 그 수분 함량이 많아 약간의 충격을 가하더라도 쉽게 으깨어지게되어 휴대 및 운반하는데 별도의 견고한 포장용기가 필요로하는 등 취급에 어려움이 있고, 또 수분이 많아 쉽게 변질되므로 가정에서 냉장고에 보관시키더라도 오래 보관하기가 어려울 뿐만 아니라, 유통과정에서도 포장용기에 담겨진 상태로 외부로 노출됨으로해서 먼지등의 이물질이 함입되는등 위생적인 면에서 그 취급에 세심한 주의가 필요하다는 등의 결점이 있었다.In general, soy has a high content of vegetable protein, which is made from tofu as well as health food, and is used as a main food in the diet. This tofu is easily crushed even with a slight impact due to its high moisture content. It is difficult to handle, such as needing a separate packing container, and because it is easily changed due to a lot of moisture, it is difficult to store it for a long time even if it is stored in the refrigerator at home, and it is exposed to the outside in the packing container even during distribution. As a result, there is a drawback that, in terms of hygiene, careful handling is required in that foreign matter such as dust is introduced.
이에, 본 발명은 상기와 같은 제반 결점을 감안하여 이루어진 것으로써, 본 발명의 목적은, 응고된 두부를 압착하여 탈수시킴과 동시에 그 두께를 얇은 시이트 형상으로 제조함으로서 수분함량을 극소화시킴과 동시에 장기간 저장할 수 있으면서 낱장 또는 포장용기에 별개로 포장하여 운반 및 위생적인 면에서도 개선된 두부의 제조방법을 제공하는데 있다.Accordingly, the present invention has been made in view of the above-mentioned shortcomings, and an object of the present invention is to compress the dehydrated tofu and dehydrate it, and to prepare the thickness of the sheet in a thin sheet shape to minimize the moisture content and prolong the water content. The present invention provides an improved manufacturing method of tofu, which can be stored and packaged separately in a single sheet or a packaging container in terms of transportation and hygiene.
상기와 같은 목적을 달성하기 위한 본 발명은, 물에 불린 콩을 세척하여 이물질을 제거한 다음 소정량의 물을 가하면서 믹서기로 분쇄하여 물과 분쇄된 콩의 혼합물을 만든 준비단계와, 이 준비단계에서 만들어진 혼합물을 진공솥에 넣고 고온증기로 100℃ 온도로 약 7분 정도 가열한 다음 여과기를 통해 고형물인 비지와 액상물인 콩물을 분리하는 가열 및 여과단계, 이 가열 및 여과단계에서 추출된 콩물에 간수와 같은 침전제를 가하여 두부로 응고시키는 응고단계, 이렇게 응고된 두부를 용기에 넣고 소정압력으로 압착하여 과잉 수분을 제거하여 최종 제품으로 출하하는 탈수단계로 이루어진 두부제조방법에 있어서, 상기 응고단계가 콩물에 침전제를 가한뒤 약 5~7분후 콩물을 강제로 교반시켜 전체 콩물의 응고작용을 방해하면서 일부만이 알갱이 형태로 부분 응고되도록 한뒤, 소정의 섬유직경을 갖는 면포(綿布)상에 상기 콩물을 도포하는 작업을 되풀이하여 소정 높이로 적층 및 응고시키는 것을 특징으로 한다.The present invention for achieving the above object, washing the soybeans soaked in water to remove the foreign matter and then crushed in a blender while adding a predetermined amount of water to prepare a mixture of water and ground soybeans, and this preparation step The mixture was prepared in a vacuum cooker and heated at a temperature of 100 ° C. for about 7 minutes with a high temperature steam. Then, a heating and filtration step for separating solid bean curd and liquid bean water through a filter was carried out. In the tofu manufacturing method comprising a coagulation step of coagulation with tofu by adding a precipitant such as water, and a dehydration step of putting the coagulated tofu into a container and pressing it at a predetermined pressure to remove excess water and to ship it as a final product. After adding the precipitant to the soybean water, after about 5-7 minutes, the soybean water is forcibly stirred to prevent the coagulation action of the whole soybean, Such that coagulation state portion o 'clock, repeating the process of coating the bean water on cotton (綿 布) having a specified fiber diameter and characterized by depositing and solidifying a predetermined height.
또한 본 발명은 상기와 같이 적층시켜 응고된 두부에 소정 압력을 가하여 두부의 수분함량이 최소가 되도록 압착한 다음, 응고된 두부와 면포가 적층된 상태를 해체하여 면포를 하나 하나 벗겨내어 두께 2mm 이하이면서 수분함량이 중량%로 10% 정도인 시이트상으로 제조된 두부를 소정크기를 절단하여 여러겹으로 두부를 겹치거나 아니면 낱장으로 포장하는 포장단계가 추가로 구비된 것을 특징으로 한다.In addition, the present invention by applying a predetermined pressure to the solidified tofu to be laminated as described above to compress the water content of the tofu to the minimum, and then to disassemble the solidified tofu and cotton cloth laminated state one by one peel off the cotton cloth 2mm or less in thickness At the same time, the tofu prepared in the form of a sheet having a moisture content of about 10% by weight is cut to a predetermined size, and a packing step of additionally stacking the tofu in several layers or packaging in a sheet is further provided.
상기와 같은 방법으로 제조된 본 발명의 두부는, 두께가 약 2mm 이하인 시이트상으로 제조되게되므로 이에 함유된 수분량이 극소화되어 보관 및 유통과정에서 쉽게 변질되지 않게되고, 또 두부를 낱장으로 아니면 소정 두께로 여러겹 적층시켜 소정중량단위로 포장할 수 있게 되어 위생적일 뿐만 아니라 운반 및 보관하기도 편리하도록 되어있다.The tofu of the present invention manufactured by the above method is manufactured in the form of a sheet having a thickness of about 2 mm or less, so that the amount of moisture contained therein is minimized so that it is not easily deteriorated during storage and distribution, and the tofu is cut into sheets or a predetermined thickness. Multi-layers can be stacked in a predetermined weight unit to be hygienic as well as convenient to transport and store.
이하 본 발명을 첨부된 예시도면을 참조하면서 1실시예를 들어 상세히 설명하기로 한다.Hereinafter, one embodiment will be described in detail with reference to the accompanying drawings.
먼저, 준비단계로서 용기에 콩 50kg과 물 20ℓ를 집어넣고 약 8시간 정도 충분히 콩을 불린다음, 이들 콩과 물의 혼합물을 교반시키면서 새로운 물로 다시 여러번 세척하여 돌이라던가 기타 이물질등을 제거하고, 그중 불려진 콩만을 믹서기에 투입한뒤, 소정량의 물을 부으면서 콩을 분쇄시켜 물과 분쇄된 콩의 현탁액 상태의 혼합물을 만든다.First, as a preparatory step, put 50 kg of beans and 20 liters of water in a container and soak the beans for about 8 hours, and then wash them several times with fresh water while stirring the mixture of these beans and water to remove stones or other foreign substances. Only beans are added to a blender, and the beans are ground while pouring a predetermined amount of water to form a mixture of water and ground beans.
다음, 상기 준비단계에서 만들어진 혼합물을 진공솥으로 공급한다음, 이 진공솥의 하부로부터 고온, 고압의 증기를 주입하여 상기 혼합물을 100℃로 약 7분동안 가열하여 끓인뒤, 이를 원심식 여과기로 공급하여 고형물인 비지와 액상물인 콩물을 서로 분리하여 콩물만을 걸러낸다.Next, the mixture prepared in the preparatory step is supplied to a vacuum cooker, and a high-temperature, high-pressure steam is injected from the bottom of the vacuum cooker, and the mixture is heated and boiled at 100 ° C. for about 7 minutes, which is then centrifugally filtered. Supply and separate solid bean curd and liquid bean soybeans and filter out soybeans only.
이렇게 걸러진 콩물에 간수와 같은 공지의 식용침전제를 적정량 투여하고서 약 5~7분 정도 경과한뒤, 콩물을 서서히 강제로 교반시킨다.After soaking the soybeans with an appropriate amount of a known edible precipitant such as water for about 5-7 minutes, the soybeans are slowly forcibly stirred.
이때, 교반동작에 의해 침전제에 의한 콩물의 응고작용이 방해를 받게되므로 교반속도를 적절히하여 극히 일부 콩물만이 응고되어 액상의 콩물에 소정크기의 두부 알갱이가 골고루 분포되는 상태로 유지되게한 다음, 이를 바가지라던가 국자등으로 소정량씩 퍼서 바닥판에 배수구멍이 무수히 뚫려지면서 가로 70cm, 세로 40cm, 높이 10cm로 프레스기에 설치된 직사각형 하부 탈수틀 위에 펼쳐진 면포위에 도포한다.At this time, since the coagulation action of the soybean by the precipitant is disturbed by the stirring operation, only a portion of the soybean coagulates by appropriately stirring so that the grains of the head of the predetermined size are evenly distributed in the liquid soybean. This can be applied to a cotton cloth spread over a rectangular lower dewatering frame installed in the press with 70cm in width, 40cm in height, and 10cm in height while the drainage holes are drilled in the bottom plate by a predetermined amount.
이에따라, 상기 면포위에 도포된 콩물은 시간이 지남에 따라 서서히 서로 응고되게되고, 여분의 수분은 이 면포에 그 일부가 흡수됨과 더불어 면포에 형성된 직경 1~2mm인 배수구멍을 통해 아래로 흘러내리게 된다.Accordingly, the soybeans coated on the cotton cloth gradually solidify with each other over time, and excess moisture is absorbed by the cotton cloth and flows down through a drain hole having a diameter of 1-2 mm formed in the cotton cloth. .
이때, 콩물이 1회 도포된 그 위에다 다시 면포를 깔고 이 면포위에 소정량의 콩물을 도포하는 작업을 되풀이하여 하부탈수틀의 바닥으로부터 면포와 응고된 두부의 적층 높이가 약 40cm가 되면, 이 하부 탈수틀 위에 바닥판이 없는 상부 탈수틀을 조립하고, 상기와 같은 방식으로 면포와 응고된 두부의 적층높이가 약 80cm가될때까지 상기 적층작업을 반복한다.At this time, the cotton cloth is laid on top of the coated bean water once, and a predetermined amount of bean water is repeatedly applied on the cotton cloth so that the lamination height of the cotton cloth and the solidified tofu from the bottom of the lower dewatering frame becomes about 40 cm. Assembling the upper dehydrating frame without the bottom plate on the dewatering frame, and repeating the lamination operation until the stacking height of the cotton cloth and the coagulated tofu is about 80 cm in the above manner.
이와같이 면포와 응고된 두부의 적층작업이 끝나게 되면 프레스기를 구동시켜 3단계에 걸쳐 압착작업을 실시하면 된다.When the lamination work of the cotton cloth and the solidified tofu is completed, the press machine is driven to perform the pressing operation in three steps.
즉, 1차로 약 1kg/㎠의 압력으로 상, 하부 탈수틀 내부에 적층된 면포와 응고된 두부를 압착하게되면 응고된 두부로부터 여분의 수분이 빠지게 되면서 전체 적층높이는 약 30%정도 감소하게되고, 이어 동일한 방식으로 1kg/㎠ 압력으로 2차, 3차 압착작업을 차례로 실시하여 응고된 두부에 함유된 수분을 최대한, 수분함량이 중량%로 10% 이하가 되도록 탈수시키게 된다. 이에따라 압착작업이 끝난 면포와 응고된 두부의 최종 적층높이는 약 40cm로서 최초 적층높이의 약 50%에 해당하게 된다.In other words, when the cotton cloth and the coagulated tofu are pressed into the upper and lower dehydrating frames at a pressure of about 1kg / cm 2, the total lamination height is reduced by about 30% while extra moisture is removed from the coagulated tofu. Subsequently, in the same manner, the second and third compression processes are sequentially performed at a pressure of 1 kg / cm 2 to dehydrate the coagulated tofu as much as possible, so that the moisture content is 10% or less by weight%. Accordingly, the final lamination height of the crimped cotton cloth and the solidified tofu is about 40 cm, which corresponds to about 50% of the original lamination height.
그런데, 여기서 상기와같이 압착작업을 3단계로 나누어 순차적으로 실시하는 이유는, 프레스기로 한번에 큰 압력으로 압착작업을 하게되면 적층된 면포사이로 일부 응고된 두부가 외부로 빠져 나오게되는등, 응고된 두부의 두께가 전체적으로 균일하게 되지 않아 제품의 품질이 저하되기 때문이다.By the way, the reason that the pressing operation is divided into three stages as described above is performed sequentially, when the pressing operation with a large pressure at a time by a press machine, the tofu solidified partially between the laminated cotton cloths, and the solidified tofu. This is because the quality of the product is deteriorated because the thickness of is not uniform.
다음, 상기와 같이 탈수작업이 완전히 끝난 면포와 응고된 두부 적층체를 상, 하부 탈수틀로부터 꺼내고, 면포를 하나씩 벗겨내게되면 가로 70cm, 세로 40cm, 두께 2mm 이하의 시이트 형상으로 압착·응고된 본 발명의 두부를 얻을 수 있게되는데, 이때 압착·응고된 두부의 두께가 2mm이상이 되면 이에 함유된 과잉수분량이 많아지기때문에 상기 면포에 콩물을 도포할 때 그 도포량을 조절할 필요가 있다.Next, the dehydrated cotton cloth and the solidified tofu laminated body are removed from the upper and lower dewatering frames as described above, and when the cotton cloths are peeled off one by one, the sheet is pressed and solidified into a sheet shape having a width of 70 cm, a length of 40 cm, and a thickness of 2 mm or less. Tofu of the present invention can be obtained. At this time, when the thickness of the pressed and solidified tofu becomes 2 mm or more, the amount of excess moisture contained therein increases, so that the amount of application of the bean water to the cotton cloth needs to be adjusted.
이때, 일시예 두께 2mm 이하의 시트형상으로 압축제조된 두부는 압축제조과정시 응력을 갖게 되므로 소정의 크기로 절단할때 파손되지 않게 됨은 물론, 절단된 두부는 낱장 또는 여러장 겹치게 하여 포장용기에 포장시킬 수 있게 된다.At this time, the tofu compressed into a sheet shape having a thickness of 2 mm or less temporarily has a stress during the compression manufacturing process, so that it is not damaged when cutting to a predetermined size, and the cut tofu overlaps a single sheet or several sheets. I can wrap it.
그리고, 포장작업시 두부는 자체 응결력과 포장용기의 강성에 의해 쉽게 파손되지 않으며, 유통될 때에도 쉽게 파손되지 않게 된다.In addition, during the packaging operation, the tofu is not easily broken by its own cohesive force and rigidity of the packaging container, and is not easily broken even when it is distributed.
따라서, 이러한 시이트 형상의 두부를 소정크기로 절단하여 비닐지로 낱장으로 포장하거나 아니면 상기 시이트형상의 두부를 30~40매 겹쳐 그 두께를 3~8cm로 한다음, 직사각형 또는 원형을 갖는 소정 크기로 절단하여 캡형상 용기에 담아 포장하면 된다.Therefore, the sheet-shaped tofu is cut into a predetermined size and wrapped in a sheet of plastic paper, or 30-40 sheets of the sheet-shaped tofu are overlapped to 3-8 cm, and then cut into a predetermined size having a rectangular or round shape. Package it in a cap-shaped container.
이상의 설명에서와 같이 본 발명에 두부의 제조방법은, 응고단계에서 전체 콩물을 교반하여 응고작용을 방해하면서 일부만이 알갱이 형태로 응고되게한 다음, 면포 사이에다 이를 도포하여 적층시킨후 3단계에 걸쳐 압착·탈착 함으로써 두부내에 함유된 수분을 극소화시켜 과잉수분에 의한 변질을 최대한 방지할 수 있게되므로 장기간 보존이 가능하게 된다.As described above, the manufacturing method of tofu in the present invention, while stirring the whole soybean in the coagulation step, while only a part of the coagulation in the form of granules while hindering the coagulation action, and then applied by laminating it between the cotton cloth over three steps Compression and desorption minimizes the moisture contained in the tofu and thus prevents the deterioration caused by excess moisture to the maximum, thereby enabling long-term storage.
따라서, 본 발명의 두부를 가정에서 사용할 경우에는 냉장고에다 오래 보관하다가 그대로 조리를 하거나 아니면 조리하기전 수 분(分)동안 물에 담가 두부를 약간 불려 사용할 수 있으므로, 본 발명에 따라 제조된 두부는 통상적인 두부 보다 쫄깃한 맛이 있어 색다르기는 하나 두부가 갖는 고유의 맛에는 별 차이가 없게된다.Therefore, when the tofu of the present invention is used at home, the tofu prepared according to the present invention can be used by keeping it in the refrigerator for a long time and then cooking it as it is or by soaking it in water for a few minutes before cooking. It has a more chewy taste than conventional tofu, but it is different but there is no difference in the inherent taste of tofu.
또한, 본 발명의 두부는 시이트 형상을 갖는 소정크기의 낱개로, 또는 몇장 겹쳐 절단한 다음 비닐지로 포장하거나 아니면 3~4cm두께로 캡형상 용기에다 담아 포장(바람직하기로는 진공포장으로)할 수 있게되므로, 두부와 외부 공기와의 접촉을 완전차단하여 유통과정에서 불순물이 혼입되는 것을 방지할 수 있게되어 위생적이며, 또한 운반하거나 저장 및 휴대하기도 편리하다는 등의 효과가 있다.In addition, the head of the present invention can be cut into pieces of a predetermined size having a sheet shape, or several sheets cut and then wrapped in plastic paper or packed in a cap-shaped container with a thickness of 3 to 4 cm (preferably in vacuum packaging). Therefore, the contact between the head and the outside air can be completely blocked to prevent the mixing of impurities in the distribution process, which is hygienic and convenient to transport, store and carry.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019900018659A KR930003883B1 (en) | 1990-11-17 | 1990-11-17 | Method for preparing bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019900018659A KR930003883B1 (en) | 1990-11-17 | 1990-11-17 | Method for preparing bean curd |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR920009319A KR920009319A (en) | 1992-06-25 |
| KR930003883B1 true KR930003883B1 (en) | 1993-05-15 |
Family
ID=19306175
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019900018659A KR930003883B1 (en) | 1990-11-17 | 1990-11-17 | Method for preparing bean curd |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR930003883B1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100749355B1 (en) * | 2005-05-26 | 2007-08-14 | 배기엽 | Food material and process of manufacture that use beens |
| KR100890987B1 (en) * | 2008-12-30 | 2009-03-27 | 심현보 | The new thin bean curd and its producing method |
| KR100894551B1 (en) * | 2007-05-07 | 2009-04-24 | 박인준 | A method for manufacturing bean curd |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102034705B1 (en) * | 2017-08-11 | 2019-10-21 | 박인준 | Fist-type handmade tofu |
-
1990
- 1990-11-17 KR KR1019900018659A patent/KR930003883B1/en active IP Right Grant
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100749355B1 (en) * | 2005-05-26 | 2007-08-14 | 배기엽 | Food material and process of manufacture that use beens |
| KR100894551B1 (en) * | 2007-05-07 | 2009-04-24 | 박인준 | A method for manufacturing bean curd |
| KR100890987B1 (en) * | 2008-12-30 | 2009-03-27 | 심현보 | The new thin bean curd and its producing method |
Also Published As
| Publication number | Publication date |
|---|---|
| KR920009319A (en) | 1992-06-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR102626541B1 (en) | Tofu Manufacturing Method using a coagulant of magnesium chloride and deep ocean water | |
| CN101642216A (en) | Fried dried beancurd with spiced sauce and method for producing same | |
| CN105104554A (en) | Preparation method of Lentinus edodes dried bean curd | |
| CN101627810A (en) | Method for producing dried honeydew bean curd | |
| KR101075486B1 (en) | Manufacturing process of vacuum packinh of soybean curd | |
| KR930003883B1 (en) | Method for preparing bean curd | |
| CN102550701B (en) | Coagulant and method for preparing bean products by same | |
| KR20110000586A (en) | Processed soybean food and method of producing the same | |
| CN110506801A (en) | A kind of production method that The Rock Projecting Over The Yangtze River characteristic tea is dry | |
| US4737370A (en) | Method of preparing and reconstituting a dried starch rich food product and product thereof | |
| KR100759525B1 (en) | Manufacturing method of agar and agar made thereby | |
| CN112772851A (en) | Preparation method of bean product | |
| KR100894551B1 (en) | A method for manufacturing bean curd | |
| JP3150899B2 (en) | Method for producing multilayered tofu | |
| KR20190084441A (en) | Method for manufacturing bean-curd containing pine nut and bean-curd containing pine nut produced using the same | |
| KR100320091B1 (en) | Soft fried bean curd and processing method thereof | |
| KR102626545B1 (en) | Tofu Manufacturing Method | |
| JP3245807B2 (en) | Dehydration solidification molding cutting device | |
| US20070065568A1 (en) | Method for Producing a Smoked TOFU | |
| KR101898854B1 (en) | Pickled Vegetables Manufacturing method | |
| KR200298835Y1 (en) | Press Mold for Tofu Molding | |
| WO2014175686A1 (en) | Device and method for manufucturing tofu, and tofu thereof | |
| CN113170859A (en) | Process for making bean products | |
| KR900005466B1 (en) | Soy bean curd containing sesame | |
| KR100890987B1 (en) | The new thin bean curd and its producing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| G160 | Decision to publish patent application | ||
| E701 | Decision to grant or registration of patent right | ||
| NORF | Unpaid initial registration fee |