WO2012153934A3 - 두부 제조용 전분 분산액 및 그 제조 방법 - Google Patents

두부 제조용 전분 분산액 및 그 제조 방법 Download PDF

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Publication number
WO2012153934A3
WO2012153934A3 PCT/KR2012/003394 KR2012003394W WO2012153934A3 WO 2012153934 A3 WO2012153934 A3 WO 2012153934A3 KR 2012003394 W KR2012003394 W KR 2012003394W WO 2012153934 A3 WO2012153934 A3 WO 2012153934A3
Authority
WO
WIPO (PCT)
Prior art keywords
tofu
starch
manufacturing
drying
silken
Prior art date
Application number
PCT/KR2012/003394
Other languages
English (en)
French (fr)
Other versions
WO2012153934A2 (ko
WO2012153934A9 (ko
Inventor
강대익
최윤정
안효근
박홍욱
Original Assignee
씨제이제일제당(주)
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
Application filed by 씨제이제일제당(주) filed Critical 씨제이제일제당(주)
Publication of WO2012153934A2 publication Critical patent/WO2012153934A2/ko
Publication of WO2012153934A9 publication Critical patent/WO2012153934A9/ko
Publication of WO2012153934A3 publication Critical patent/WO2012153934A3/ko

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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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • 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
    • 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
    • A23V2200/02—Antioxidant
    • 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
    • A23V2250/5118—Starch
    • 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
    • A23V2300/08—Denaturation, e.g. denaturation of protein
    • 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

Abstract

본 발명은 예비 동결 과정 없이 순두부를 진공 동결 건조시키는 방법을 제공하여 건조 전 상태의 맛과 질감을 거의 그대로 복원할 수 있는 순두부의 건조 방법을 제공하는 것을 목적으로 한다. 또한, 본 발명은 순두부를 제조함에 있어서, 두유에 전분을 첨가하는 단계 및 전분을 호화시키는 가열 단계를 포함하는 순두부의 제조 방법을 제공하여 두부의 굳기 등의 물성에 있어서 보다 고품질을 갖는 순두부 및 이의 제조 방법을 제공하는 것을 목적으로 한다. 또한, 본 발명은 두부의 제조 공정 중 두유와 전분을 교반하는 단계의 실행시, 전분을 전분 분산액 형태로 만들어 사용함으로써 전분이 두유에 고르게 분산되도록 하는 교반 방법을 제공하는 것을 목적으로 한다. 또한, 본 발명은 두부의 제조에 있어서 전분을 첨가하고 이를 호화시켜 건조 순두부로 만들기에 적합한 건조용 순두부를 제조하는 방법 및 이러한 건조용 순두부를 진공 동결 건조시켜 건조 순두부를 제조하는 방법을 제공하는 것을 목적으로 한다.
PCT/KR2012/003394 2011-05-06 2012-05-01 두부 제조용 전분 분산액 및 그 제조 방법 WO2012153934A2 (ko)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR1020110042910A KR101431004B1 (ko) 2011-05-06 2011-05-06 두유, 희석수 및 전분의 교반 방법
KR10-2011-0042910 2011-05-06

Publications (3)

Publication Number Publication Date
WO2012153934A2 WO2012153934A2 (ko) 2012-11-15
WO2012153934A9 WO2012153934A9 (ko) 2013-01-31
WO2012153934A3 true WO2012153934A3 (ko) 2013-03-21

Family

ID=47139774

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/KR2012/003394 WO2012153934A2 (ko) 2011-05-06 2012-05-01 두부 제조용 전분 분산액 및 그 제조 방법

Country Status (3)

Country Link
JP (1) JP5767510B2 (ko)
KR (1) KR101431004B1 (ko)
WO (1) WO2012153934A2 (ko)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101640761B1 (ko) * 2014-03-31 2016-07-20 주식회사농심 동결건조 순두부 블록의 제조방법
US11547131B2 (en) 2015-10-14 2023-01-10 Enwave Corporation Method of making dried food products
JPWO2022201862A1 (ko) 2021-03-26 2022-09-29

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH05336916A (ja) * 1992-06-04 1993-12-21 Seiya Sakurai 冷凍できる豆腐とそれを用いた冷凍食品
JPH07274884A (ja) * 1994-04-08 1995-10-24 Kawanishi:Kk 豆乳の凝固方法
JPH11137203A (ja) * 1997-11-06 1999-05-25 Masato Kanai 豆腐の製造方法
JP4539016B2 (ja) * 2000-09-01 2010-09-08 不二製油株式会社 豆腐の製造法

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5930063B2 (ja) * 1981-05-30 1984-07-25 秀吉 黒瀬 栄養豆腐類及びその製造方法
JPH06113777A (ja) * 1992-10-06 1994-04-26 Raikusu Takagi:Kk 豆腐の製造方法
JPH0847B2 (ja) * 1993-01-28 1996-01-10 朝日食品工業株式会社 豆腐を具とする調理済冷凍食品の製造方法
JPH07194331A (ja) * 1993-12-28 1995-08-01 Raikusu Takagi:Kk 食品粉末および／または食品ペーストを混入してなる豆腐の製造方法および豆腐
JP3167105B2 (ja) * 1996-02-13 2001-05-21 日澱化學株式会社 冷凍耐性のある豆腐及びその製造方法
JPH1075731A (ja) * 1996-09-04 1998-03-24 Tajimaya Shokuhin Kk 冷凍できる豆腐及び冷凍豆腐並びにそれらの製造方法
JP2009268440A (ja) * 2008-05-09 2009-11-19 Takao Sato 豆腐の製造方法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH05336916A (ja) * 1992-06-04 1993-12-21 Seiya Sakurai 冷凍できる豆腐とそれを用いた冷凍食品
JPH07274884A (ja) * 1994-04-08 1995-10-24 Kawanishi:Kk 豆乳の凝固方法
JPH11137203A (ja) * 1997-11-06 1999-05-25 Masato Kanai 豆腐の製造方法
JP4539016B2 (ja) * 2000-09-01 2010-09-08 不二製油株式会社 豆腐の製造法

Also Published As

Publication number Publication date
JP2012231779A (ja) 2012-11-29
JP5767510B2 (ja) 2015-08-19
KR101431004B1 (ko) 2014-08-18
WO2012153934A2 (ko) 2012-11-15
KR20120124948A (ko) 2012-11-14
WO2012153934A9 (ko) 2013-01-31

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