KR100839082B1 - Manufacturing method of bean-curd to use coagulator of magnesium chloride - Google Patents
Manufacturing method of bean-curd to use coagulator of magnesium chloride Download PDFInfo
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- KR100839082B1 KR100839082B1 KR1020060102781A KR20060102781A KR100839082B1 KR 100839082 B1 KR100839082 B1 KR 100839082B1 KR 1020060102781 A KR1020060102781 A KR 1020060102781A KR 20060102781 A KR20060102781 A KR 20060102781A KR 100839082 B1 KR100839082 B1 KR 100839082B1
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- tofu
- magnesium chloride
- coagulant
- natural
- soybeans
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- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 title claims abstract description 64
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 60
- 229910001629 magnesium chloride Inorganic materials 0.000 title claims abstract description 32
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 239000000701 coagulant Substances 0.000 claims abstract description 38
- 235000013322 soy milk Nutrition 0.000 claims abstract description 30
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 25
- 244000068988 Glycine max Species 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 238000005345 coagulation Methods 0.000 claims abstract description 19
- 230000015271 coagulation Effects 0.000 claims abstract description 19
- 238000007711 solidification Methods 0.000 claims abstract description 8
- 230000008023 solidification Effects 0.000 claims abstract description 8
- 230000032683 aging Effects 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 238000000465 moulding Methods 0.000 claims abstract description 6
- 238000000926 separation method Methods 0.000 claims abstract description 5
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 238000002791 soaking Methods 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 abstract description 12
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 abstract description 10
- 238000000034 method Methods 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 239000000126 substance Substances 0.000 abstract description 5
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 abstract description 4
- 239000000654 additive Substances 0.000 abstract description 3
- 230000008901 benefit Effects 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000000996 additive effect Effects 0.000 abstract description 2
- 238000007654 immersion Methods 0.000 abstract description 2
- 229910052943 magnesium sulfate Inorganic materials 0.000 abstract description 2
- 235000019341 magnesium sulphate Nutrition 0.000 abstract description 2
- 230000005070 ripening Effects 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 description 9
- 102000004169 proteins and genes Human genes 0.000 description 9
- 238000006243 chemical reaction Methods 0.000 description 8
- 244000046052 Phaseolus vulgaris Species 0.000 description 7
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 7
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 5
- 235000012209 glucono delta-lactone Nutrition 0.000 description 5
- 239000000182 glucono-delta-lactone Substances 0.000 description 5
- 229960003681 gluconolactone Drugs 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 108010073771 Soybean Proteins Proteins 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 239000003075 phytoestrogen Substances 0.000 description 4
- 229940001941 soy protein Drugs 0.000 description 4
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 3
- 150000002515 isoflavone derivatives Chemical class 0.000 description 3
- 235000008696 isoflavones Nutrition 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 208000001132 Osteoporosis Diseases 0.000 description 2
- 240000001417 Vigna umbellata Species 0.000 description 2
- 235000011453 Vigna umbellata Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 239000000262 estrogen Substances 0.000 description 2
- 229940011871 estrogen Drugs 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical group [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 206010030247 Oestrogen deficiency Diseases 0.000 description 1
- 108010058846 Ovalbumin Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000010716 Vigna mungo Nutrition 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003178 anti-diabetic effect Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 208000017169 kidney disease Diseases 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000009245 menopause Effects 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
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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
- 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
- A23V2200/218—Coagulant
-
- 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
- A23V2300/24—Heat, thermal treatment
-
- 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)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
본 발명은 두부제조방법에 관한 것으로 더욱 상세히 말하면 두부 본래의 영양 및 그 맛과 부드러움을 장기간 유지, 보존 가능하도록 기존의 두부와 달리 응고제를 염화마그네슘만을 사용함으로서 섭취자의 건강을 증진하며 본래의 맛을 그대로 유지가능하도록 한 염화마그네슘을 응고제로 사용한 천연두부제조방법에 관한 것으로서,The present invention relates to a method for manufacturing tofu, and more specifically, to improve the health of the intake user by using only magnesium chloride as a coagulant, unlike conventional tofu, so as to maintain and preserve the original nutrition and taste and softness of the tofu for a long time. It relates to a manufacturing method of natural tofu using magnesium chloride as a coagulant that can be maintained as it is,
그 구체적인 해결적 수단은 「콩 3.5kg을 깨끗한 물에 세척한 후 25℃ 물에 12시간 불리는 수침단계와, 상기 수침단계를 거친 콩을 100mash의 망체에서 분쇄 및 여과하여 두유와 콩비지를 분리시키는 분리단계와, 상기 분리된 두유 18ℓ인 두유농도 11~12brix를 103℃에서 12~15분간 가열한 후 70~75℃에서 냉각하는 숙성단계와, 70~75℃ 온도상에서 상기 숙성단계를 거친 두유 18ℓ에 천연응고제인 염화마그네슘 39.6g~41.4g을 첨가하여 응고시키는 응고단계와, 상기 응고단계를 거친 두유를 성형틀에서 성형 후 냉각시켜 완성된 두부를 제조하는 것」을 그 구성적 특징으로 하고 있다.The specific solution was to separate the soymilk and soybeans by rinsing 3.5 kg of soybeans in clean water and immersing the soaked water in 25 ℃ water for 12 hours and crushing and filtering the soaked soybeans in a mesh of 100mash. Step, and the soymilk concentration of 11 to 12brix of the separated soymilk 18 to 12brix heated at 103 ℃ for 12 to 15 minutes and then cooled at 70 to 75 ℃, 18 to soy milk through the aging step at 70 ~ 75 ℃ temperature The solidification step of adding 39.6 g to 41.4 g of magnesium chloride, which is a natural coagulant, to solidify, and to prepare the finished tofu by molding and cooling the soy milk after the solidification step in a molding die.
상기와 같은 구성을 갖는 본 발명인 염화마그네슘을 응고제로 사용한 천연두부제조방법으로 제조된 두부는 화학첨가물인 글루코노델타락톤(이하 "GDL"이라 약칭합니다) 또는 황산칼슘, 황산마그네슘등을 사용치 아니하고 천연응고제인 염화마그네슘만을 100% 사용함에 따라 완성된 두부의 맛과 부드러움이 뛰어나며 특히 두 부가 빨리 쉬는 것을 방지할 수 있을 뿐만 아니라 두부가 딱딱하게 굳는 현상을 방지하여 두부 본래의 맛과 풍미를 기존 두부보다 오래 유지할 수 있으며 그 영양면에서도 천연응고제인 염화마그네슘만을 사용함에 따라 뛰어난 장점이 있다.Tofu prepared by natural tofu manufacturing method using magnesium chloride as a coagulant of the present invention having the above constitution as a coagulant (hereinafter abbreviated as "GDL"), a chemical additive, calcium sulfate, magnesium sulfate, etc. By using only 100% of magnesium chloride, a natural coagulant, the taste and softness of the finished tofu are excellent. Especially, the tofu can not be rested quickly, and the tofu hardens to prevent the tofu from hardening. It can be kept longer and its nutritional benefits are excellent by using only magnesium chloride, a natural coagulant.
수침단계, 분리단계, 숙성단계, 응고단계, 염화마그네슘. Immersion stage, separation stage, ripening stage, coagulation stage, magnesium chloride.
Description
본 발명은 두부제조방법에 관한 것으로 더욱 상세히 말하면 두부 본래의 영양 및 그 맛과 부드러움을 장기간 유지, 보존 가능하도록 기존의 두부와 달리 응고제를 염화마그네슘만을 사용함으로서 섭취자의 건강을 증진하며 본래의 맛을 그대로 유지가능하도록 한 염화마그네슘을 응고제로 사용한 천연두부제조방법에 관한 것이다.The present invention relates to a method for manufacturing tofu, and more specifically, to improve the health of the intake user by using only magnesium chloride as a coagulant, unlike conventional tofu, so as to maintain and preserve the original nutrition and taste and softness of the tofu for a long time. The present invention relates to a natural tofu manufacturing method using magnesium chloride as a coagulant, which can be maintained as it is.
일반적으로 두부는 우리나라의 전통적인 가공식품으로 지금까지도 널리 애용되고 있는데, 통상 두부를 만드는 과정은 불린 콩을 갈아서 생긴 콩즙을 가마솥 등에서 끊이고, 도중에 간수를 넣어 응고시켜 생산하도록 되어 있다.In general, tofu is still widely used as a traditional processed food in Korea, and the process of making tofu is usually produced by grinding soybean juice, which is made by grinding soybeans, in a cauldron.
콩의 주성분은 단백질(40%)과 탄수화물(30%), 그리고 지질(20%)이다. 이외에 각종 비타민과 칼슘, 인, 철, 칼륨 등의 무기성분을 지니고 있다.The main components of beans are protein (40%), carbohydrates (30%), and lipids (20%). In addition, it has various vitamins and inorganic components such as calcium, phosphorus, iron and potassium.
이러한 콩에 들어있는 영양 성분은 소고기 등심보다 월등히 높다. 그래서 예로부터 사람들은 콩을 '밭에서 나는 쇠고기'로 일컬어 왔다. The nutrition in these beans is much higher than beef fillet. That's why people have called beans soybeans in the fields.
콩은 흔히 용도에 따라 고추장, 된장, 간장 등을 담그는데 쓰는 장류콩, 콩나물로 키워 먹는 콩나물콩, 밥에 두어 먹는 밥밑콩, 그리고 밭에서 갓 따낸 풋콩 등으로 구분하기도 한다.Beans are often divided into red beans, soybean sprouts, soybean sprouts, rice beans, and freshly picked soybeans.
콩은 수많은 종류의 항암효과, 이소플라본의 작용에 의한 골다공증 예방 효과, 콩 단백질의 역할, 당뇨억제효과, 고혈압 예방효과, 콜레스테롤 감소, 심장질환, 풍부한 비타민 E로 뇌의 노화방지, 사포닌으로 비만해결 등의 작용을 한다.Soybeans have numerous anti-cancer effects, prevent osteoporosis by the action of isoflavones, role of soy protein, antidiabetic effect, hypertension prevention, cholesterol reduction, heart disease, abundant vitamin E to prevent brain aging, and saponin to solve obesity To act.
특히, 이소플라본의 작용에 대하여 부연하면, 콩에는 제니스타인과 다이제인이라고 하는 이소플라본과 이들의 유도체가 여러 종류 존재한다.In particular, the soybean has a variety of isoflavones and derivatives thereof called Zenithine and Dizein.
이 이소플라본은 또한 다른 말로 식물성 에스트로겐이라고도 하는데, 그 이유는 체내 호르몬인 에스트로겐과 유사한 기능을 하기 때문이다. 즉, 폐경기로 인해 체내 에스트로겐이 부족할때 이 식물성 에스트로겐을 투여하면 이 식물성 에스트로겐이 체내에서 에스트로겐과 동일한 역할을 수행하기 때문에 에스트로겐 부족 으로 인한 골다공증이 예방되는 원리이다.This isoflavone is also called phytoestrogens in other words because it functions similarly to the body's hormone estrogen. In other words, when phytoestrogens are lacking in the body due to menopause, administration of this phytoestrogens is a principle that prevents osteoporosis due to estrogen deficiency because the phytoestrogens play the same role as estrogens in the body.
상기에서도 언급한 바와 같이 이와 같이 인체에 유익한 콩은 다양한 음식으로 가공하여 섭취하는데 그 대표적인 것이 두부라 할 수 있다.As mentioned above, soybeans beneficial to the human body are processed into various foods and consumed.
그러나 상기 두부를 제조하는 기술은 이미 공지된 것이라 할 수 있으며 두부 제조기술의 핵심은 응고기술인 것으로서, 두부의 품질은 응고공정에 의하여 크게 좌우된다.However, the technology for manufacturing the tofu is already known, and the core of the tofu manufacturing technology is a coagulation technique, and the quality of the tofu depends greatly on the coagulation process.
두부 응고 기술은 단백질과 응고제와의 화학반응이며 이러한 화학반응의 조건에 따라 두유의 응고상태가 변화하고 응고제의 종류에 따라 맛과 영양분이 변화된다. Tofu coagulation technology is a chemical reaction between protein and coagulant, and the coagulation state of soymilk changes according to the conditions of this chemical reaction and taste and nutrients change according to the types of coagulants.
반응조건의 요인으로는 두유의 농도, 온도 및 응고제 첨가량 및 응고제의 종류 등이 있다. Factors of the reaction conditions include the concentration of soymilk, the temperature and the amount of coagulant added, and the type of coagulant.
일반적으로 단백질은 물성면(物性面)으로 유화성, 발포성 및 응고성 등 여러가지 특성을 갖고 있다. In general, proteins are physical properties and have various properties such as emulsification, foaming and coagulation.
그 중 단백질 응고반응에는 여러가지가 있는데 예를들면, 계란의 단백질 알부민은 염에 의해 응고되고, 요구르트는 유산균에 의해 생성되는 유산에 의해 pH가 저하되어 산에 의해 응고하는 반응을 이용한 것이다. Among them, there are various protein coagulation reactions. For example, egg albumin coagulates with salt, and yoghurt uses a reaction in which pH is lowered due to lactic acid produced by lactic acid bacteria and coagulates with acid.
비가열 대두단백질은 자체로는 소화가 잘 되지 않고 응고제에 의한 응고반응 도 약하나, 가열을 하게되면 열변성되어 소화성도 개량되고 화학적 성질도 변화된다. Unheated soy protein itself is not digested well and the coagulation reaction by coagulant is weak, but when heated, it is thermally denatured to improve digestibility and change chemical properties.
열변성한 대두 단백질은 하기와 같은 화학반응으로 응고된다.The heat denatured soy protein is coagulated by the following chemical reaction.
첫째, 칼슘에 의한 응고반응으로 단백질은 가용성의 2가(價) 또는 3가의 금속이온에 의해 응고하는데 가장 좋은 예가 두부이다.First, tofu coagulation by calcium is the best example of protein coagulation by soluble divalent or trivalent metal ions.
칼슘이온은 대두의 단백질인 글리시닌(glycinine)의 분자사이에 가교(假橋)를 만들고, 단백질 분자와 반응하여 응고물을 만든다.Calcium ions form crosslinks between molecules of glycinein, a protein of soybean, and react with protein molecules to form coagulum.
둘째, 산(酸) 응고에 의한 것으로 어떤 pH에서는 (+) 전하의 양이 같아져서 분자 전체로서는 전기적 중성이 되는데, 이때의 pH치를 등전점(等電點))이라 한다.Second, due to acid coagulation, at some pH, the amount of (+) charges is the same, so that the whole molecule is electrically neutral. At this time, the pH value is called isoelectric point.
대두단백질의 경우 pH 4.5 정도가 등전점이다. 두유를 산성으로 할때 침전이 용이하게 된 단백질이 응고되는데 글루코노델타락톤(GDL)이 이 반응으로 두유를 응고시킨다.For soy protein, pH 4.5 is the isoelectric point. When soymilk is acidified, proteins that are easily precipitated are coagulated, and gluconodeltalactone (GDL) coagulates the soymilk in this reaction.
상기와 같은 두부제조시의 응고기술의 핵심은 응고제의 성질을 얼마만큼 간파하고 있으냐에 달려 있다.The core of the coagulation technology in the manufacturing of tofu as described above depends on how much of the nature of the coagulant.
두유의 온도, 농도, 물의 경도 등 여러가지 복합적인 조건이 최적의 응고조건을 만들어 주어야 하는 것이다.Various combinations of conditions, such as soymilk temperature, concentration, and water hardness, should create optimal coagulation conditions.
대도시에서 선호하는 두부는 대개 부드럽고 탄력있는 두부이며, 시골에서 선 호하는 두부는 대개 조직이 단단한 두부이다. 그러므로 각 응고제의 성질을 잘 이용하면 여러종류의 두부를 만들 수 있다.Preferred tofu in large cities is usually soft and firm tofu, and rural tofu is usually hard tofu. Therefore, by using the properties of each coagulant, you can make several types of tofu.
우리나라에서 일반적으로 많이 사용하는 두부 응고제는 황산칼슘, 염화칼슘, 글루코노델타락톤, 염화마그네슘등을 혼합한 복합체로서 실제로 가장 많이 쓰이고 있는 응고제는 황산칼슘으로 전량 중국으로 부터 수입하고 있다.Tofu coagulants commonly used in Korea are complexes of calcium sulfate, calcium chloride, gluconodeltalactone, magnesium chloride, etc. The most commonly used coagulant is calcium sulfate, which is imported from China.
그러나, 상기와 같은 응고제를 혼합하여 사용함에 따라 식염량이 증가하여 신장병, 고혈압 등 성인병 환자들이 급증하고 있는 추세이며 또한 상기와 같은 화학응고제를 사용함에 따라 두부 고유의 맛을 떨어뜨릴 수 있으며 짠맛이 강하게 난다. 이들 짠맛을 제거하기 위해 두부 응고 후 장시간 물에 담가 염분 및 짠맛을 제거하는 과정을 거치게 되므로 시간과 경비의 손실을 가져오게 되고 결국 불량두부를 만들게 되는 원인이 되는 것이다.However, the use of such a coagulant is mixed to increase the amount of salt and adult patients, such as kidney disease, hypertension is increasing rapidly. Also, by using the above-mentioned chemical coagulant can reduce the intrinsic taste of tofu and strong salty taste Flies In order to remove these salty to soaked in the water for a long time after the process of removing the salt and salty soaked to bring the loss of time and cost, which will eventually cause bad tofu.
본 발명은 상기와 같은 문제점을 해결키 위하여 발명된 것으로서, 두부 고유의 맛을 발휘하면서도 영양분의 저하를 방지하고 두부를 부드럽고 탄력있게 함과 동시에 빠른시간내에 두부가 쉬는 것을 방지할 수 있도록 하는 염화마그네슘을 응고제로 사용한 천연두부제조방법을 제공함에 그 목적이 있는 것이다.The present invention has been invented to solve the above problems, magnesium chloride to prevent the deterioration of nutrients while maintaining the unique taste of tofu, to make tofu soft and elastic and at the same time to prevent tofu to rest Its purpose is to provide a natural tofu manufacturing method using a coagulant.
상기와 같은 목적을 달성하기 위하여 본 발명인 염화마그네슘을 응고제로 사용한 천연두부제조방법의 구체적인 해결적 수단은,In order to achieve the above object, the specific solution means of the manufacturing method of natural tofu using magnesium chloride of the present invention as a coagulant,
「3.5kg 콩을 세척한 후 25℃ 물에 12시간 불리는 수침단계와, 상기 수침단계를 거친 콩 100mash의 망체에서 분쇄 및 여과하여 두유와 콩비지를 분리시키는 분리단계와, 상기 분리된 두유 18ℓ인 두유농도 11~12brix를 103℃에서 12~15분간 가열한 후 70~75℃에서 냉각하는 숙성단계와, 70~75℃ 온도상에서 상기 숙성단계를 거친 두유 18ℓ에 천연응고제인 염화마그네슘 39.6g~41.4g을 첨가하여 응고시키는 응고단계와, 상기 응고단계를 거친 두유를 성형틀에서 성형 후 냉각시켜 완성된 두부를 제조하는 것」을 그 구성적 특징으로 하고 있다.After washing 3.5kg soybeans, the soaking step called water for 12 hours in 25 ℃ water, the separation step of separating soy milk and soybeans by crushing and filtering in the mesh of 100mash after the soaking step; Magnesium chloride 39.6g ~ 41.4g as a natural coagulant in 18 l of soymilk after 11 ~ 12brix concentration was heated at 103 ℃ for 12-15 minutes and cooled at 70 ~ 75 ℃ and then aged at 70 ~ 75 ℃. And a solidification step of coagulation by adding a solidification step, and cooling the formed soy milk after the coagulation step in a molding mold to produce a finished tofu. &Quot;
이하, 본 발명인 염화마그네슘을 응고제로 사용한 천연두부제조방법에 대하여 구체적으로 설명하고자 한다.Hereinafter, a natural tofu manufacturing method using magnesium chloride as a coagulant of the present invention will be described in detail.
우선, 염화마그네슘에 대하여 간략히 설명하면,First, the magnesium chloride will be briefly described.
염화마그네슘은 염소와 마그네슘과의 화합물. 조해성(潮解性)이 있는 무색의 결정으로서, 두부의 맛과 기능성건강식으로 우수한 응고제이나 수용성이 높기 때문에, 두유와의 반응성이 빨라, 두유를 균일하게 응고시키는 것이 몹시 어려우나 다이어트 효과, 아토피 개선, 피부의 트러블외, 생활 습관 병이라고 하는 여러 가지 병의 증상 완화, 개선에 효용이 있는 것이다.Magnesium chloride is a compound of chlorine and magnesium. As a colorless crystal with deliquescent properties, it is very hard to coagulate soy milk uniformly because of its high coagulant and water solubility, which is excellent in the taste and functional health of tofu, and it is very difficult to coagulate soy milk uniformly. Other than trouble, there is utility for symptom relief, improvement of various diseases called lifestyle-related disease.
상기와 같은 기본적인 내용을 바탕으로 하여 본 발명의 제조방법에 대하여 구체적으로 설명하면,Based on the above-described basic content will be described in detail with respect to the manufacturing method of the present invention,
[수침단계][Immersion stage]
본 발명에서 사용하는 콩은 국내산을 원칙으로 하며, Beans used in the present invention is domestically made in principle,
우선, 본 단계에서는 본 발명의 첫단계로 신선한 콩 3.5kg을 물에 세척한 후 25℃ 물에 12시간 수침하여 불리는 단계를 말하는 것이다.First, in this step, the first step of the present invention refers to a step called by washing 3.5kg of fresh soybeans in water and soaking in water at 25 ° C for 12 hours.
이는 딱딱한 콩을 물에 불림으로서 콩을 부드럽게 하고 또한 콩에 수분을 흡수토록 하여 분쇄 및 갈았을 경우 손쉽게 하도록 하는 점도 있다.This softens the soybeans by soaking the soybeans in water and also makes it easier to grind and grind the soybeans by absorbing moisture.
[분리단계] [Separation step]
본 단계는 상기 수분을 흡수한 콩을 대략적으로 분쇄하고 매쉬(mash)가 100정도되는 망체에서 분리 여과하여 두유와 콩비지로 분리하는 단계를 말하는 것이다.This step refers to the step of separating the soaked soy milk and soybeans by roughly crushing the water-absorbed soybeans and separating and filtering them in a mesh having a mash of about 100.
이와 같은 작업은 믹서기로 콩을 갈 경우 콩의 영양분이 파괴될 염려가 있어 직접 수작업으로 하여 콩의 분래의 영양분을 보존하기 위한 점도 있다.This work is also a risk to destroy the nutrients of the beans when you grind the beans in a blender, there is also a way to preserve the nutrients from the soybeans by hand.
[숙성단계] [Maturation step]
본 단계는 전단계인 분리단계를 거친 두유 즉, 상기 분리단계를 거치면 두유의 량이 18ℓ정도의 량이 되며 이와 같이 분리된 두유 18ℓ인 두유농도 11~12brix를 103℃ 온도에서 12~15분간 가열한 후 70~75℃에서 냉각하는 단계를 말하는 것이다.This step is the soy milk that went through the separation step that is the previous step, that is, the amount of soy milk is about 18 liters and the soymilk concentration of 11 to 12 brix, 18 liters of soy milk, is heated for 12-15 minutes at 103 ℃ temperature 70 It means the step of cooling at ~ 75 ℃.
이미 서두에서도 언급한 바와 같이 두부를 제조함에 있어 중요한 점은 숙성시의 온도 및 농도, 물의 경도 등이 좌우하는 것으로서 상기 숙성단계에서의 온도 및 가열시간은 본 발명에서 매우 중요한 최적의 조건인 것이다.As already mentioned at the outset, an important point in manufacturing the tofu depends on the temperature and concentration at the time of aging, the hardness of water, etc. The temperature and heating time in the aging step are very important optimum conditions in the present invention.
[응고단계] [Solidification stage]
본 단계는 본 발명에서 가장 핵심적인 단계로서 응고제를 투여하여 두유를 응고하는 단계로서 본 단계에서 사용되는 응고제는 천연 응고제인 염화마그네슘을 100% 사용하고 있다는 것이다.
우선, 공지된 염화마그네슘의 특성을 살펴보면, 염화마그네슘(Magnesium chloride MgCl2 6H2O)은 바닷물 속에도 함유되어 있어, 식염을 만들 때 부산물로서 간수 속에 약 2 % 함유되어 있는 무색 결정으로, 비중 1.56이며, 조해성이 있으며, 물에 잘 녹으며(0 ℃의 물 100 g에 대하여 52.8 g), 이와 같은 염화마그네슘은 응고속도가 빨라 두부를 일정 형태로 제조하기 쉬울뿐만 아니라 두부의 맛을 좋게 하는 장점이 있는 것으로서,
본 발명의 상기 숙성단계인, 분리된 두유 18ℓ를 어느 정도 식힌 70~75 ℃에 응고제인 염화마그네슘을 넣으면 상기 두유 중의 단백질이 굳어지므로 그대로 잠시 놓아 두었다가 맑은 웃물을 떠서 버리고 밑에 가라앉은 응고물은 사방에 작은 구멍이 뚫린 상자에 무명을 깔고 부은 다음 뚜껑을 닫고 누름돌로 눌러 두면 작은 구멍으로 물기가 빠지고 이와 같은 단계를 거친 후 두부가 충분히 굳으면 상자째 물에 집어 넣어 물 속에서 상자는 빼내고 두부는 잠시 물에 담가 두며 이와 같이 물에 두부를 담가 두는 이유는 여분의 응고제가 모두 빠져 나가도록 하여 두부의 맛을 좋게 하기 위한 것이다. This step is to coagulate soymilk by administering a coagulant as the core step of the present invention, and the coagulant used in this step uses 100% of magnesium chloride, which is a natural coagulant.
First of all, the characteristics of the known magnesium chloride, magnesium chloride (Magnesium chloride MgCl 2 6H 2 O) is also contained in sea water, it is a colorless crystal containing about 2% in salt water as a by-product when making salt, specific gravity 1.56, deliquescentity It is well soluble in water (52.8 g for 100 g of water at 0 ° C), and such magnesium chloride has the advantage of fastening the tofu as well as making tofu in a certain form due to its fastening rate.
When the fermentation of magnesium chloride, which is a coagulant at 70-75 ° C., to which the separated soymilk 18 L, which is the aging step of the present invention, is hardened, the protein in the soymilk is hardened, so it is left as it is for a while. Put the cotton in a box with a small hole in it and pour it. Then, close the lid and press it with a push stone to drain it into a small hole. After these steps, if the tofu is hard enough, put it in the box water and remove the box from the water. Soak it in water for a while and soak the tofu in this way to get all the extra coagulant out to improve the taste of tofu.
즉, 구체적으로 말하면, 70~75℃ 온도상에서 상기 숙성단계를 거친 두유 18ℓ에 천연응고제인 염화마그네슘 39.6g~41.4g을 첨가하여 응고시키는 응고단계를 말하는 것이다.That is to say specifically, it refers to a coagulation step of coagulation by adding 39.6 g to 41.4 g of a natural coagulant, magnesium chloride, to 18 l of the soymilk passed through the aging step at a temperature of 70 to 75 ° C.
이미 종래기술에서 서술한 바와 같이 기타 화학 첨가제는 성인병의 원인이 되고 기타 두부의 본래의 맛을 해치는 점이 있으며 특히, GDL의 경우에는 두부를 빨리 쉬게 하는 문제점이 있으며 황산칼슘의 경우에는 두부를 딱딱하고 맛이 없게 하는 문제점이 있는 것으로서 이와 같은 문제점을 해결하면서도 두부를 탄력있고 부드럽게 하면서 맛 또한 좋게 할 수 있는 것이 천연응고제인 염화마그네슘만으로 응고시키는 것이다.As already described in the prior art, other chemical additives cause adult diseases and deteriorate the original taste of other tofu. In particular, in the case of GDL, the tofu is quickly rested, and in the case of calcium sulfate, the tofu is hard. There is a problem in that the taste is to solve this problem, while the tofu is elastic and soft, while the taste is also good to coagulate only with magnesium chloride, a natural coagulant.
상기에서 염화마그네슘은 두부를 균일하게 응고시키기 어려운 점이 있다고 하나 본 발명은 상기와 같은 단계를 거침으로서 두부의 균일한 응고를 염화마그네슘만으로도 가능토록 한 것이다.Magnesium chloride is difficult to coagulate the tofu uniformly, but the present invention is capable of uniform coagulation of tofu with magnesium chloride alone by going through the above steps.
상기와 같은 응고단계를 거친 두유는 성형틀에서 성형 후 냉각시켜 완성되는 것이다.Soy milk after the solidification step as described above is completed by cooling after molding in a molding die.
상기와 같은 구성을 갖는 본 발명인 염화마그네슘을 응고제로 사용한 천연두부제조방법으로 제조된 두부는 화학첨가물인 글루코노델타락톤(이하 "GDL"이라 약칭합니다) 또는 황산칼슘, 황산마그네슘등을 사용치 아니하고 천연응고제인 염화마그네슘만을 100% 사용함에 따라 완성된 두부의 맛과 부드러움이 뛰어나며 특히 두부가 빨리 쉬는 것을 방지할 수 있을 뿐만 아니라 두부가 딱딱하게 굳는 현상을 방지하여 두부 본래의 맛과 풍미를 기존 두부보다 오래 유지할 수 있으며 그 영양면에서도 천연응고제인 염화마그네슘만을 사용함에 따라 뛰어난 장점이 있다.Tofu prepared by natural tofu manufacturing method using magnesium chloride as a coagulant of the present invention having the above constitution as a coagulant (hereinafter abbreviated as "GDL"), a chemical additive, calcium sulfate, magnesium sulfate, etc. By using 100% of magnesium chloride, a natural coagulant, the taste and softness of the finished tofu are excellent. Especially, the tofu can not be rested quickly, and the tofu hardens to prevent the tofu from hardening. It can be kept longer and its nutritional benefits are excellent by using only magnesium chloride, a natural coagulant.
이상에서는 본 발명을 특정의 바람직한 실시예를 설명하였으나, 본 발명은 상기한 실시예에 한정되지 아니하며 본 발명의 정신을 벗어나지 않는 범위내에서 당해 발명이 속하는 기술분야에서 통상의 지식을 가진자에 의해 다양한 변경과 수정이 가능할 것이다.In the above, the present invention has been described with reference to certain preferred embodiments, but the present invention is not limited to the above-described embodiments, and should be made by those skilled in the art without departing from the spirit of the present invention. Various changes and modifications will be possible.
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| KR101119182B1 (en) | 2011-04-11 | 2012-03-20 | 서울향료주식회사 | Dispersion type natural bittern coagulant for bean curd and process for preparing thereof |
| KR101957482B1 (en) | 2017-11-09 | 2019-03-12 | 문영석 | Method of manufacturing salicornia herbacea bean curd |
| KR20220057427A (en) | 2020-10-29 | 2022-05-09 | 전제정 | Tofu Manufacturing Method using a coagulant of magnesium chloride and deep ocean water |
| KR20230138968A (en) | 2022-03-25 | 2023-10-05 | 전제정 | Tofu Manufacturing Method using a coagulant of magnesium chloride and deep ocean water |
| KR20240008463A (en) | 2022-07-12 | 2024-01-19 | 전제정 | Tofu Manufacturing Method using a coagulant of magnesium chloride and deep ocean water |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101119182B1 (en) | 2011-04-11 | 2012-03-20 | 서울향료주식회사 | Dispersion type natural bittern coagulant for bean curd and process for preparing thereof |
| KR101957482B1 (en) | 2017-11-09 | 2019-03-12 | 문영석 | Method of manufacturing salicornia herbacea bean curd |
| KR20220057427A (en) | 2020-10-29 | 2022-05-09 | 전제정 | Tofu Manufacturing Method using a coagulant of magnesium chloride and deep ocean water |
| KR20230052159A (en) | 2020-10-29 | 2023-04-19 | 전제정 | Tofu Manufacturing Method using a coagulant of magnesium chloride and deep ocean water |
| KR20230138968A (en) | 2022-03-25 | 2023-10-05 | 전제정 | Tofu Manufacturing Method using a coagulant of magnesium chloride and deep ocean water |
| KR20240008463A (en) | 2022-07-12 | 2024-01-19 | 전제정 | Tofu Manufacturing Method using a coagulant of magnesium chloride and deep ocean water |
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