KR970064425A - 두유의 제조 방법 - Google Patents

두유의 제조 방법 Download PDF

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Publication number
KR970064425A
KR970064425A KR1019970008809A KR19970008809A KR970064425A KR 970064425 A KR970064425 A KR 970064425A KR 1019970008809 A KR1019970008809 A KR 1019970008809A KR 19970008809 A KR19970008809 A KR 19970008809A KR 970064425 A KR970064425 A KR 970064425A
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KR
South Korea
Prior art keywords
soy milk
frozen
soymilk
manufacturing
soy
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Application number
KR1019970008809A
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English (en)
Other versions
KR100455402B1 (ko
Inventor
시게오 사또
카즈히또 쿠사까
요꼬 타카야마
Original Assignee
호아시 마사히또
가부시끼가이샤 키분 쇼꾸힌
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.)
Filing date
Publication date
Priority claimed from JP05914196A external-priority patent/JP3444716B2/ja
Priority claimed from JP05917096A external-priority patent/JP3553723B2/ja
Priority claimed from JP05914296A external-priority patent/JP3478657B2/ja
Priority claimed from JP05915996A external-priority patent/JP3444717B2/ja
Priority claimed from JP8059138A external-priority patent/JPH09248127A/ja
Application filed by 호아시 마사히또, 가부시끼가이샤 키분 쇼꾸힌 filed Critical 호아시 마사히또
Publication of KR970064425A publication Critical patent/KR970064425A/ko
Application granted granted Critical
Publication of KR100455402B1 publication Critical patent/KR100455402B1/ko

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00—Cheese substitutes
    • A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
    • 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
    • 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
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks

Abstract

본 발명은 액상콩가루를 45~65℃에서 순간~20분의 가열을 수행한후, 비지를 분리시켜 제조한 두유, 농축 두유, 분말 두유 및 동결 우유에 관한 것이다. 본 발명의 두유를 이용하면 우수한 품질의 대두 단백 가공 식품을 제공하는 것이 가능하다.

Description

두유의 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (19)

  1. 액상 콩가루를 45~65℃에서 순간~20분의 가열을 수행한 후, 비지를 분리하는 것을 특징으로 하는 두유의 제조 방법.
  2. 제l항에 있어서, 가열 온도가 55~65℃인 제조 방법.
  3. 제l항에 있어서, 가열 시간이 순간~l0분인 제조 방법.
  4. 제1항에 있어서, 가열 시간이 3~7분인 제조 방법.
  5. 제1항에 있어서, 비지를 분리한 후에 농축하는 제조 방법.
  6. 제5항에 있어서, 45Brix 이하로 농축하는 제조 방법.
  7. 제1항에 있어서, 비지를 분리한 후에 분무 건조하여 분말화하는 제조 방법.
  8. 제7항에 있어서, 분무 건조시의 입구 온도를 90~130℃로 하고, 출구 온도를 20~65℃로 하는 제조 방법.
  9. 제1~제8항 중 어느 한 항의 제조 방법에 의하여 제조한 두유.
  10. 제9항의 두유를 가공하는 것을 특징으로 하는 대우 단백 가공 식품의 제조 방법.
  11. 제10항의 제조 방법에 의하여 제조된 대두 단백 가공 식품.
  12. 제11항에 있어서, 두부, 탕엽, 유부, 두유 음료, 마요네즈, 스프레드, 치즈, 요구르트, 냉동 요구르트, 아이스크림, 샤베트, 푸링, 푸딩, 바바르아, 휘트크림, 밀크셰이크, 스프 및 화이트 소스로 이루어진 군에서 선택되는 대두 단백 가공 식품.
  13. 제l항~제6항의 어느 한 항의 제조 방법에 의해 제조한 두유를 동결시킨 동결 두유.
  14. 제l3항의 동결 두유를 -15℃ 이하에서 보존하는 동결 두유의 보존 방법.
  15. 제l4항에 있어서, -20℃ 이하에서 보존하는 동결 두유의 보존 방법.
  16. 제14항에 있어서, -25℃ 이하에서 보존하는 동결 두유의 보존 방법.
  17. 제13항의 동결 두유를 해동하여 가공하는 것을 특징으로 하는 대두 단백 가공 식품의 제조 방법.
  18. 제17항의 제조 방법에 따라 제조된 대두 단백 가공 식품.
  19. 제18항에 있어서, 두부, 탕엽, 유부, 두유 음료, 마요네즈, 스프레드, 치즈, 요구르트, 냉동 요구르트, 아이스크림, 샤베트, 푸링, 푸딩, 바바르아, 휘트크림, 밀크셰이크, 스프 및 화이트 소스로 이루어진 군에서 선택되는 대두 단백 가공 식품.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019970008809A 1996-03-15 1997-03-14 두유의제조방법 KR100455402B1 (ko)

Applications Claiming Priority (10)

Application Number Priority Date Filing Date Title
JP8-59141 1996-03-15
JP05914196A JP3444716B2 (ja) 1996-03-15 1996-03-15 濃縮豆乳の製造方法
JP8-59142 1996-03-15
JP05917096A JP3553723B2 (ja) 1996-03-15 1996-03-15 凍結豆乳すり身
JP05914296A JP3478657B2 (ja) 1996-03-15 1996-03-15 豆乳の凍結貯蔵方法
JP05915996A JP3444717B2 (ja) 1996-03-15 1996-03-15 粉末豆乳の製造方法
JP8-59170 1996-03-15
JP8-59159 1996-03-15
JP8-59138 1996-03-15
JP8059138A JPH09248127A (ja) 1996-03-15 1996-03-15 豆乳の製造方法

Publications (2)

Publication Number Publication Date
KR970064425A true KR970064425A (ko) 1997-10-13
KR100455402B1 KR100455402B1 (ko) 2005-01-26

Family

ID=27523493

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019970008809A KR100455402B1 (ko) 1996-03-15 1997-03-14 두유의제조방법

Country Status (2)

Country Link
US (1) US5945151A (ko)
KR (1) KR100455402B1 (ko)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030004894A (ko) * 2001-07-07 2003-01-15 정수영 즉석두부제조용 대두단백질분말 제조방법
KR100460706B1 (ko) * 2002-01-26 2004-12-08 주식회사 지엠에프 동결 건조 두유 고형물 및 그 제조방법
KR101933151B1 (ko) * 2018-11-08 2019-03-15 최창업 분말형 두유소스 제조방법

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JP2001045977A (ja) * 1999-08-11 2001-02-20 Sun Honest:Kk 豆乳と芋類を主原料にしたクリーミーなアイスクリーム類およびその製造方法
BRPI0408874A (pt) 2003-04-01 2006-04-11 Archer Daniels Midland Co particulados de fibra de soja e métodos para a preparação
US20070014913A1 (en) * 2005-07-13 2007-01-18 Specialty Minerals (Michigan) Inc. Calcium fortified soymilk based frozen dessert
CN101573038A (zh) * 2006-03-29 2009-11-04 Gea韦斯伐里亚分离机有限公司 制备豆奶的方法
US20080098900A1 (en) * 2006-11-01 2008-05-01 Babatunde Aremu Beverage manufacture using a static mixer
JP2009095271A (ja) * 2007-10-16 2009-05-07 Kikkoman Corp 大豆液乳酸発酵組成物及びその製造法
CN101909459B (zh) * 2007-10-30 2014-07-30 不二制油株式会社 包含大豆蛋白质材料的浓稠流质食品
FR2935590B1 (fr) * 2008-09-11 2010-10-15 Bongrain Sa Procede de fabrication d'une pate alimentaire a base de caille de lait vegetal enrichie en complement alimentaire et pate alimentaire ainsi obtenue
KR101435023B1 (ko) 2012-05-29 2014-08-29 (주)제주아침 두유 아이스크림의 제조 방법
KR101435785B1 (ko) * 2013-04-08 2014-08-29 주식회사 풀무원 고농도 두유를 이용한 경도 및 탄력성이 증가된 두부 및 그 제조 방법
KR101729828B1 (ko) 2015-02-11 2017-04-25 김순화 장기보존이 가능한 두유의 제조방법
US11229219B1 (en) * 2020-09-18 2022-01-25 United Arab Emirates University Camel-milk products with plant-based protein additive

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JPS60149354A (ja) * 1984-01-13 1985-08-06 Kikkoman Corp 無菌豆腐の製造法
JPS60192563A (ja) * 1984-03-15 1985-10-01 House Food Ind Co Ltd 木綿豆腐様豆腐の製造法
JPS611103A (ja) * 1984-06-13 1986-01-07 Mitsubishi Electric Corp 半導体装置
JPS62163666A (ja) * 1986-01-14 1987-07-20 Kikkoman Corp 大豆の磨砕方法
JPS62253358A (ja) * 1986-01-27 1987-11-05 Terumo Corp 加工大豆およびその製法
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EP0328322A3 (en) * 1988-02-12 1990-08-16 Fujisawa Pharmaceutical Co., Ltd. Process for preparation of soya milk with an improved flavor
JPH0249556A (ja) * 1988-08-09 1990-02-19 Asahi Kogyo Kk 豆腐製造における呉汁の加熱方法及び装置
JPH0369496A (ja) * 1989-07-31 1991-03-25 Tamizou Fujita 飲食又は化粧材の排出制御装置、方法及び容器

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030004894A (ko) * 2001-07-07 2003-01-15 정수영 즉석두부제조용 대두단백질분말 제조방법
KR100460706B1 (ko) * 2002-01-26 2004-12-08 주식회사 지엠에프 동결 건조 두유 고형물 및 그 제조방법
KR101933151B1 (ko) * 2018-11-08 2019-03-15 최창업 분말형 두유소스 제조방법

Also Published As

Publication number Publication date
KR100455402B1 (ko) 2005-01-26
US5945151A (en) 1999-08-31

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