KR960030826A - Manufacturing method of instant soybean soup - Google Patents

Manufacturing method of instant soybean soup Download PDF

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Publication number
KR960030826A
KR960030826A KR1019950003241A KR19950003241A KR960030826A KR 960030826 A KR960030826 A KR 960030826A KR 1019950003241 A KR1019950003241 A KR 1019950003241A KR 19950003241 A KR19950003241 A KR 19950003241A KR 960030826 A KR960030826 A KR 960030826A
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KR
South Korea
Prior art keywords
weight
soup
water
soybean
bean
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Application number
KR1019950003241A
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Korean (ko)
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KR0151338B1 (en
Inventor
김중만
오대식
김상철
박진상
박쌍선
Original Assignee
오준석
주식회사 비 락
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Priority to KR1019950003241A priority Critical patent/KR0151338B1/en
Publication of KR960030826A publication Critical patent/KR960030826A/en
Application granted granted Critical
Publication of KR0151338B1 publication Critical patent/KR0151338B1/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
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • 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
    • A23L11/10—Rapid cooking pulses
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt substitutes
    • 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
    • A23V2200/204—Anti-foaming agent
    • 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
    • A23V2200/222—Emulsifier
    • 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
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • A23V2250/628—Saccharose, sucrose

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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)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

본 발명은 즉석 콩국의 제조방법에 관한 것이다. 좀 더 구체적으로, 본 발명은 장기간 보존이 가능하며 즉석에서 식음할 수 있는 즉석 콩국의 제조방법에 관한 것이다. 본 발명의 즉석 콩국의 제조방법은 콩 또는 탈피콩을 수세하여 콩 중량의 2 내지 4배의 물에 6 내지 12 시간 침지시키고 98 내지 100℃로 가열된 물에 침지된 콩을 가하여 98 내지100℃의 온도로 유지하면서 2 내지 4분간 삶은 공정 ; 원료콩 중량에 대하여 1내지 3 중량%의 유화제 및 0.02 내지 0.08중량%의 소포제를 용해시킨 80내지 95℃의 물에 전기 공정에서 수득한 삶은 콩을 물과 삶은 콩의 중량비가 3:2 내지 5:2과 되도록 가하고 껍질제거 및 미분쇄하는 공정; 전기 공정에서 수득한 마쇄두액에 콩중량에 대하여 0.2 내지 0.8중량%의 인산염과 식염 및 설탕을 가하여 혼합하는 공정; 및, 전기 공정에서 수득한 콩국을 용기에 충진하고 밀봉시켜 레토르트 챔버에 넣고 레토르트 처리하는 공정을 포함한다. 본 발명의 제조방법에 의해 콩국제조시 기포발생, 콩 입자의 침강 및 내용물의 엉킴을 방지하면서 장기간 유통 및 보존이 가능하며 즉석에서 식음할 수 있는 콩국을 제조할 수 있으며 , 맛과 풍미가 우수하고 영양가가 높은 즉석 콩국을 대량으로 제조할 수 있다는 것이 확인되었다.The present invention relates to a method for producing instant soybean soup. More specifically, the present invention relates to a method for producing instant soybean soup, which can be stored for a long time and can be eaten immediately. Method for producing instant soybean soup of the present invention by washing the beans or shelled soybeans soaked in water of 2 to 4 times the weight of the bean for 6 to 12 hours and added soaked in water heated to 98 to 100 ℃ 98 to 100 ℃ Boil for 2 to 4 minutes while maintaining the temperature of the; Boiled soybeans obtained by the electrical process in water at 80 to 95 ° C in which 1 to 3% by weight of emulsifier and 0.02 to 0.08% by weight of antifoam were dissolved, and the weight ratio of water to boiled soybeans is 3: 2 to 5 It is added as much as 2: and stripping and pulverizing; Adding 0.2 to 0.8% by weight of phosphate, salt and sugar to the ground soybean meal obtained in the above step and mixing the mixture; And a process of filling the bean soup obtained in the electrical process into a container, sealing the same, and placing the bean soup in a retort chamber. By the production method of the present invention, it is possible to produce soybean soup that can be eaten and eaten on the fly, while allowing for long-term distribution and preservation while preventing bubble generation, sedimentation of soybean particles and entanglement of contents. It has been confirmed that a large amount of nutritious instant bean soup can be produced.

Description

즉석 콩국의 제조방법Manufacturing method of instant soybean soup

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

Claims (5)

(ⅰ) 콩 또는 탈피콩을 수세하여 콩 중량의 2내지 4배의 물에 6내지 12시간 침지시키고 95 내지 100℃로 가열된 물에 침지된 콩을 가하여 98내지 100℃의 온도로 유지하면서 2내지 4분간 삶는 공정 ; (ⅱ) 원료콩 중량에 대하여 1 내지 3중량%의 유화제 및 0.02 내지 0.08중량%의 소포제를 용해시킨 80 내지 95℃의 물에 전기 공정에서 수득한 삶은 콩을 물과 삶은 콩의 중량비가 3:2 내지 5:2가 되도록 가하고 껍질제거 및 미분쇄하는 공정 ; (ⅲ) 전기 공정에서 수득한 마쇄두액에 원료통 중량에 대하여 0.2 내지 0.8중량%의 인산염과 식염 및 설탕을 가하여 혼합하는 공정 ; 및 ,(ⅳ)전기 공정에서 수득한 콩국을 용기에 충진하고 밀봉시켜 레토르트 챔버에 넣고 레토르트 처리하는 공정을 포함하는 즉석 콩국의 제조방법.(Iii) Wash the beans or shelled beans and soak them in water at 2 to 4 times the weight of beans for 6 to 12 hours and add soaked beans to water heated to 95 to 100 ℃ to keep the temperature at 98 to 100 ℃. Boiling process for 4 minutes; (Ii) Boiled soybean obtained by the above process in water at 80-95 ° C. in which 1 to 3% by weight of emulsifier and 0.02 to 0.08% by weight of antifoam was dissolved, and the weight ratio of water to boiled soybean was 3: Adding to 2 to 5: 2 and removing and pulverizing the shell; (Iii) mixing 0.2 to 0.8% by weight of phosphate, salt and sugar with respect to the weight of the raw material to the ground tofu solution obtained in the above step; And (i) filling the bean soup obtained in the electrical process into a container, sealing the same, and placing the bean soup in a retort chamber. 제1항에 있어서, 유화제로는 글리세린 지방산 에스테르, 자당 지방산 에스테르. 솔비탄 지방산 에스테르 및 대두인지질로 구성된 그룹으로부터 선택된 1종 이상을 사용하는 것을 특징으로 하는 즉석 콩국의 제조방법.The method of claim 1, wherein the emulsifiers are glycerin fatty acid esters, sucrose fatty acid esters. A method for producing instant soybean soup, characterized in that at least one selected from the group consisting of sorbitan fatty acid esters and soy phospholipids is used. 제1항에 있어서, 소포제로는 규소수지, 솔비탄 지방산 에스테르 및 카르복시 메틸셀룰로오스 나트륨으로 구성된 그룹으로부터 선택된 1종 이상을 사용하는 것을 특징으로 하는 즉석 콩국의 제조방법.The method of claim 1, wherein the antifoaming agent is one or more selected from the group consisting of silicon resins, sorbitan fatty acid esters, and carboxymethylcellulose sodium. 제1항에 있어서, 인산염으로는 (무수)피로인산나트륨, 폴리인산나트륨 및 폴리인산칼륨으로 구성된 그룹으로부터 선택된 1종 이상을 사용하는 것을 특징으로 하는 즉석 콩국의 제조방법.The method for producing instant soybean soup according to claim 1, wherein at least one member selected from the group consisting of (anhydrous) pyrophosphate, sodium polyphosphate and potassium polyphosphate is used. 제조방법에 의해 제조된 즉석 콩국.Instant bean soup prepared by the manufacturing method. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019950003241A 1995-02-20 1995-02-20 Method for preparing instant soybean soup KR0151338B1 (en)

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KR0151338B1 KR0151338B1 (en) 1998-09-15

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100299708B1 (en) * 1998-06-30 2001-11-22 송귀섭 Apparatus for continuous production of soybean soup for noodles

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100732307B1 (en) * 2005-07-01 2007-06-25 정성택 Fabrication method for soybean soup
KR100800246B1 (en) * 2005-07-01 2008-02-01 정성택 Fabrication method for soybean curd residue

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100299708B1 (en) * 1998-06-30 2001-11-22 송귀섭 Apparatus for continuous production of soybean soup for noodles

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