KR20070040088A - Soft soybean curd containing fruits juice and manufacture method thereof - Google Patents
Soft soybean curd containing fruits juice and manufacture method thereof Download PDFInfo
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- KR20070040088A KR20070040088A KR1020050095419A KR20050095419A KR20070040088A KR 20070040088 A KR20070040088 A KR 20070040088A KR 1020050095419 A KR1020050095419 A KR 1020050095419A KR 20050095419 A KR20050095419 A KR 20050095419A KR 20070040088 A KR20070040088 A KR 20070040088A
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 46
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims description 25
- 238000004519 manufacturing process Methods 0.000 title claims description 13
- 238000000034 method Methods 0.000 title claims description 12
- 235000013399 edible fruits Nutrition 0.000 title description 7
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 86
- 235000013322 soy milk Nutrition 0.000 claims abstract description 48
- 244000068988 Glycine max Species 0.000 claims abstract description 36
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 35
- 235000013312 flour Nutrition 0.000 claims abstract description 17
- 235000013339 cereals Nutrition 0.000 claims abstract description 13
- 239000000701 coagulant Substances 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
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- 235000009566 rice Nutrition 0.000 claims description 13
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- 235000009436 Actinidia deliciosa Nutrition 0.000 claims description 6
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- 244000018633 Prunus armeniaca Species 0.000 claims description 6
- 235000009827 Prunus armeniaca Nutrition 0.000 claims description 6
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 6
- 235000015197 apple juice Nutrition 0.000 claims description 6
- 235000019674 grape juice Nutrition 0.000 claims description 6
- 235000013948 strawberry juice Nutrition 0.000 claims description 6
- 244000298697 Actinidia deliciosa Species 0.000 claims description 5
- 240000008790 Musa x paradisiaca Species 0.000 claims description 5
- 235000013944 peach juice Nutrition 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 4
- 235000013336 milk Nutrition 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 230000001112 coagulating effect Effects 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- 238000007711 solidification Methods 0.000 claims description 2
- 230000008023 solidification Effects 0.000 claims description 2
- 244000241257 Cucumis melo Species 0.000 claims 1
- 102000004169 proteins and genes Human genes 0.000 description 11
- 108090000623 proteins and genes Proteins 0.000 description 11
- 239000002253 acid Substances 0.000 description 6
- 238000005345 coagulation Methods 0.000 description 6
- 230000015271 coagulation Effects 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 241000219112 Cucumis Species 0.000 description 5
- 238000012856 packing Methods 0.000 description 5
- 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 4
- 238000009835 boiling Methods 0.000 description 4
- 235000012209 glucono delta-lactone Nutrition 0.000 description 4
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- 239000012141 concentrate Substances 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
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- 238000000227 grinding Methods 0.000 description 2
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- 235000019629 palatability Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 244000298715 Actinidia chinensis Species 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 241000234295 Musa Species 0.000 description 1
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- 235000021068 Western diet Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 230000035784 germination Effects 0.000 description 1
- 235000015201 grapefruit juice Nutrition 0.000 description 1
- 235000011617 hard cheese Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000010871 livestock manure Substances 0.000 description 1
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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
- 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
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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- Nutrition Science (AREA)
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Abstract
본 발명은 과일즙을 함유한 연두부에 관한 것이다. 상기 연두부는 대두를 차례로 불리고, 분쇄하고, 끓인 후, 냉각시켜서 두유를 제조하는 단계, 상기 두유에 과일즙과 연두부용 응고제를 넣고 응고시키는 단계를 수행하여 제조되는데, 상기 과일즙은 곡물가루를 첨가하여 가열살균 후 냉각하여 마련되는 것을 특징으로 한다.The present invention relates to a soft tofu containing fruit juice. The soybean curd is called soybeans in turn, pulverized, boiled, and cooled to produce soymilk, and the fruit juice is prepared by adding a coagulant for soymilk and a coagulant for codification, wherein the fruit juice is added with grain flour. After cooling by sterilization is characterized in that it is provided.
연두부, 과일즙, 곡물가루 Soft Tofu, Fruit Juice, and Grain Flour
Description
도 1은 본 발명의 방법의 순서도이다.1 is a flow chart of the method of the present invention.
본 발명은 두유에 과일즙을 넣은 두유 응고 식품 및 그 제조방법에 관한 것으로, 보다 상세하게는 두유에 쌀가루가 들어간 과일즙을 넣어 응고시킨 과일즙을 넣은 연두부에 관한 것이다.The present invention relates to a soy milk coagulated food containing fruit juice in soy milk and a method for producing the same, and more particularly, to a soft bean curd containing fruit juice coagulated by putting fruit juice containing rice powder into soy milk.
최근 서구식 식생활로 인해 비만, 당뇨 등이 사회적 문제화되면서, 콩을 이용한 전통식품에 대한 관심이 높아지고 있다. 특히, 두부는 단백질이 풍부한 콩의 영양소를 포함하고 있으면서, 콩에 함유되어 있는 조섬유질과 수용성 탄수화물을 제거시켰기 때문에 대단히 연하여 소화가 잘되고, 먹기에 편하다는 장점이 있고, 두부의 여러 가지 영양적인 기능성들이 발표되면서 두부와 관련된 식품에 대한 요구가 증가하고 있다. Recently, due to the Western diet, obesity, diabetes and other social problems, interest in traditional foods using soybeans is increasing. In particular, tofu contains protein-rich soybean nutrients, and because it removes crude fiber and water-soluble carbohydrates contained in soybeans, it is very soft, easy to digest, and easy to eat. With the release of the functionality, there is an increasing demand for foods related to tofu.
그러나, 기존의 두부 제품은 보통 반찬이나 국, 찌개에 넣어 먹는 용도로 제조, 판매되었기 때문에, 맛이 밋밋하고 다른 양념 없이 바로 먹기에 적당하지 않아서 간편한 간식으로 섭취하기에 적합하지 않고, 어린이들이 좋아하지 않는다는 문제가 있었다. However, conventional tofu products are usually manufactured and sold for side dishes, soups, and stew, so they are not easy to eat as a snack and are not suitable for easy eating without other seasonings. There was a problem.
또한, 과일즙을 넣어서 과일 푸딩 형태의 연두부를 제조하려고 하는 경우에는 과일즙의 산과 단백질이 응고하면서, 물과 단백질이 분리되어 연두부 자체가 형성되지 않거나 또는 응고제와 반응해야 하는 단백질이 과일즙과 반응함으로 인해, 응고제와 두유의 단백질의 반응이 충분하지 않아 연두부로 응고하지 않는다는 문제점이 있었다.In addition, in the case of preparing fruit tofu in the form of fruit pudding by adding fruit juice, the acid and protein of fruit juice coagulate, and water and protein are separated, so that the bean curd itself does not form or the protein to react with the coagulant reacts with fruit juice. Due to this, there was a problem that the reaction between the coagulant and the protein of soy milk is not sufficient, so that the coagulum does not coagulate.
본 발명은 상기 문제점을 해결하기 위해 과일즙을 첨가하여 기호성을 증대시킨 새로운 형태의 연두부 및 그 제조 방법을 제공함에 목적이 있다.An object of the present invention is to provide a novel type of tofu and a method of manufacturing the same to increase the palatability by adding fruit juice in order to solve the above problems.
또한 본 발명은 과일즙에 의한 단백질 응고 현상이 일어나지 않는 과일즙 연두부의 제조 방법을 제공함에 목적이 있다.In addition, an object of the present invention is to provide a method for producing fruit juice soft tofu that does not occur protein coagulation by fruit juice.
상기 목적을 달성하기 위해 본 발명은,The present invention to achieve the above object,
1) 대두 중량이 원료 대두 중량의 2.2 내지 2.3배가 될 때까지 대두를 물에 침적시키는 단계;1) soaking the soybeans in water until the weight of soybean is 2.2-2.3 times the weight of soybean;
2) 침적된 대두에 원료 대두 중량의 6배가 되도록 물을 첨가하여 분쇄하는 단계;2) pulverizing by adding water to the soybean soaked 6 times the weight of the raw soybeans;
3) 분쇄된 대두를 98 내지 105℃에서 2 내지 5분간 가열하는 단계;3) heating the ground soybean at 98-105 ° C. for 2-5 minutes;
4) 상기 가열된 대두에서 비지를 분리하여 두유를 제조하고, 제조된 두유를 25℃ 이하로 냉각시키는 단계; 및4) separating soybean milk from the heated soybean to prepare soymilk, and cooling the prepared soymilk to 25 ° C. or less; And
5) 냉각된 두유에 연두부용 응고제 및 과일즙을 첨가하고, 용기에 주입한 후 응고시키는 단계를 포함하는 과일즙을 함유하는 연두부의 제조 방법에 있어서, 5) In the manufacturing method of the soft tofu containing fruit juice comprising the step of adding the coagulant for the tofu and fruit juice to the cooled soy milk, injecting into the container and coagulating,
상기 과일즙은 곡물 가루를 첨가하여 가열살균한 후 냉각시켜서 제조된 것임을 특징으로 하는 연두부의 제조 방법을 제공한다. The fruit juice provides a manufacturing method of the tofu tofu, characterized in that it is prepared by the addition of grain powder, heat sterilization and cooling.
바람직하게는 상기 곡물가루는 쌀가루이다. 상기 쌀가루는 과일즙 100ml당 0.4 내지 0.5ml를 첨가하는 것이 바람직하다. Preferably the grain flour is rice flour. The rice flour is preferably added 0.4 to 0.5ml per 100ml of fruit juice.
바람직하게는 상기 응고 단계는 60 내지 65℃의 온도에서 40 내지 50분간 수행한다. Preferably the solidification step is carried out for 40 to 50 minutes at a temperature of 60 to 65 ℃.
바람직하게는 상기 과일즙은 12-14 brix의 당도를 가진다. 상기 과일즙이 복숭아 과즙 또는 메론 과즙인 경우에는, 과일즙 대 두유의 부피비가 1:6이 되도록 과일즙을 첨가하는 것이 바람직하다. 상기 과일즙이 바나나 과즙인 경우에는 과일즙 대 두유의 부피비가 1:5.5 가 되도록 과일즙을 첨가하는 것이 바람직하다. 상기 과일즙이 포도 과즙인 경우에는, 과일즙 대 두유의 부피비가 1:7이 되도록 과일즙을 첨가하는 것이 바람직하다. 상기 과일즙이 살구 과즙, 키위 과즙, 사과 과즙 및 딸기 과즙 중에서 하나인 경우에는, 과일즙 대 두유의 부피비가 1:11이 되도록 과 일즙을 첨가하는 것이 바람직하다.Preferably the fruit juice has a sweetness of 12-14 brix. When the fruit juice is peach juice or melon juice, it is preferable to add fruit juice so that the volume ratio of fruit juice to soy milk is 1: 6. When the fruit juice is banana juice, it is preferable to add fruit juice so that the volume ratio of fruit juice to soy milk is 1: 5.5. When the fruit juice is grape juice, it is preferable to add fruit juice so that the volume ratio of fruit juice to soy milk is 1: 7. If the fruit juice is one of apricot juice, kiwi juice, apple juice and strawberry juice, it is preferable to add fruit juice so that the volume ratio of fruit juice to soy milk is 1:11.
본 발명은 또한 상기 방법으로 제조된 과일즙을 함유한 연두부를 제공한다.The present invention also provides a soft tofu containing fruit juice prepared by the above method.
이하 첨부된 도면을 참고하여 본 발명을 더욱 자세히 설명하도록 한다. Hereinafter, the present invention will be described in more detail with reference to the accompanying drawings.
도면에서 볼 수 있는 바와 같이, 상기 두유의 제조 과정은 일반적인 두부의 제조 과정에서 두유를 만드는 것과 같다. 우선 대두는 반으로 갈랐을 때 완전히 불었을 때까지 불려야 하는데, 보통 겨울철에는 약 12 내지 24시간 정도, 여름철에는 약 6 내지 8시간 정도이며, 봄과 가을에는 약 8 내지 12시간 정도 불리면 적당하다. 불리는 시간이 짧으면 두유가 잘 추출되지 않으며, 불리는 시간이 너무 길면 대두가 발아하거나 부패하는 등 바람직하지 않을 수 있다.As can be seen in the figure, the manufacturing process of the soy milk is the same as making soy milk in the general manufacturing process of tofu. First, soybeans should be called until it is completely blown in half, usually about 12 to 24 hours in winter, about 6 to 8 hours in summer, and about 8 to 12 hours in spring and autumn. If the so called time is short, soy milk is not extracted well, so if so long time soybean germination or decay may be undesirable.
대두는 불리기 전 대두의 2.2 내지 2.3배의 중량까지 불리는 것이 적당하다. 콩의 분쇄는 맷돌을 이용할 수도 있으며, 식품용 믹서기 또는 분쇄기를 이용할 수도 있다. 분쇄시에는 원료 대두 중량의 6배 정도의 중량이 되도록 물을 추가하여 분쇄한다.Soybean is suitably called up to 2.2 to 2.3 times the weight of soybean before it is called. Grinding of beans may use a millstone, or a food mixer or grinder. At the time of pulverization, water is pulverized by adding water so that it is about 6 times the weight of the raw soybean.
그 다음 솥에 물을 넣고 끓인 후, 분쇄한 대두를 넣고 다시 한번 끓인다. 여기서 일반적인 솥을 사용할 수도 있으며, 증기 가열솥을 이용할 수도 있다. 대량 생산 공장에서는 연속식 증기 가열솥을 사용할 수도 있다. 상기 끓인 대두를 비지와 분리하여 두유를 얻는다. 비지와 두유를 분리하는 것은 식품용 면포대를 사용하거나, 유압식 압착기, 회전원심분리기, 스크류식 여과기를 사용할 수도 있다. 걸러낸 두유는 냉각장치를 이용하여 차게 냉각시킨다. Then add water to the pot and bring to a boil, then crushed soybeans and boil again. Here, a general pot may be used or a steam heating pot may be used. In mass production plants, a continuous steam heating cooker may be used. The boiled soybean is separated from the soybean to obtain soy milk. Separating soy milk and soy milk may be made using a food bag, or may be a hydraulic press, a centrifuge or a screw filter. Filtered soy milk is cooled with a chiller.
본 발명자는 과일즙을 연두부에 첨가하여 과일즙 연두부를 제조하려고 여러 가지 실험을 하였다. 그냥 과일즙을 이용하였을 경우에는, 상기 도입부에서 언급한 바와 같이 과일즙의 산 때문에 두유와 산이 엉겨 붙어 경성 치즈와 같은 조직감의 응고물과 물이 분리되는 문제가 있었다. 또한, 물이 분리되면서 과일즙이 함께 빠져나와, 연두부 중 과일즙이 함유될 수 없는 문제가 있다. 이 때, 과일즙에 곡물가루를 첨가한 후, 비등점까지 가열하고 냉각시켜서 사용한 경우에 두유와 과일즙이 치즈처럼 엉겨 붙지 않았고, 연두부 특유의 부드러운 조직을 가지면서도 과일즙의 달콤한 맛과 상큼한 맛을 가지는 연두부가 만들어지는 것을 알 수 있었다. The present inventors have conducted various experiments to prepare fruit juice soft tofu by adding fruit juice to soft tofu. When just using the fruit juice, as mentioned in the introduction, there was a problem in that the soy milk and acid tangled due to the acid of the fruit juice, the texture coagulation and water of the hard cheese and the like separated. In addition, the fruit juice is pulled out together with the water is separated, there is a problem that can not contain the fruit juice in the tofu. At this time, when the grain juice was added to the fruit juice and then heated and cooled to the boiling point, the soymilk and fruit juice did not get tangled like cheese, and the sweet and refreshing taste of the fruit juice was obtained while the soft texture of the tofu was unique. Eggplant can be seen that the tofu is made.
이때, 첨가하는 곡물가루는 쌀가루인 것이 바람직하다. 다른 곡물가루를 사용하는 경우에는 곡물 특유의 향이 과일의 향과 섞이어 과일즙 연두부의 풍미를 떨어뜨리는데 반해, 쌀가루를 사용한 경우에 그 향이 과일 특유의 향을 살려주는 효과가 있어서 바람직하다. 쌀가루는 시판되는 쌀가루를 이용할 수 있다. 직접 갈아서 사용하는 경우, 건조한 상태에서 시판되는 쌀가루 정도의 미세도로 곱게 가는 것이 바람직하다.At this time, the grain flour to be added is preferably rice flour. In the case of using other grains, the aroma of grain is mixed with the aroma of fruit, and the flavor of the fruit juice soft bean curd is reduced. Rice flour can use commercially available rice flour. In the case of direct grinding, it is preferable to finely grind to the fineness of the commercially available rice flour in a dry state.
본 발명자가 수행한 실험에 의하면 바람직하게는 상기 쌀가루는 과일즙 1ℓ당 4 내지 5㎖를 첨가한다. 쌀가루를 너무 많이 첨가하는 경우 과일즙의 점도가 높아져서 두유와의 고른 혼합이 어렵고 최종 제품의 맛이 텁텁하게 될 우려가 있으며, 쌀가루를 이보다 적게 첨가하는 경우에는 과일즙의 산이 두유의 단백질과 만나 응고하는 것을 방지하기 어렵다.According to an experiment conducted by the inventors, preferably, the rice flour is added 4 to 5 ml per liter of fruit juice. If too much rice flour is added, the viscosity of the fruit juice becomes high, which makes it difficult to mix evenly with soy milk and the taste of the final product may become unsatisfactory.When less rice flour is added, the acid of the fruit juice meets the protein of the soy milk and coagulates. It is difficult to prevent.
상기 과일즙은 생과일 쥬스 또는 시판되는 과일 농축액을 사용할 수 있다. 연두부의 맛과 조화를 이루는 당도를 주고, 연두부의 형성을 방해하는 응고를 막기 위해서 상기 과일즙의 당도는 12-14 brix 가 바람직하다는 것을 실험을 통해 알아냈다. 더욱 바람직하게는 13 brix이다. 생과일 쥬스의 경우에는 그대로 사용하고, 과일 농축액은 5배 정도로 희석하여 12-14 brix 의 당도로 조정한 후 사용한다. The fruit juice may be used fresh fruit juice or commercial fruit concentrate. Experiments have found that the sweetness of the fruit juice is preferably 12-14 brix in order to give a sweetness in harmony with the taste of the tofu and to prevent coagulation which interferes with the formation of the tofu. More preferably 13 brix. Fresh fruit juice is used as it is, and the fruit concentrate is diluted to 5 times and used after adjusting to a sweetness of 12-14 brix.
상기 연두부용 응고제로는 GDL(Glucono delta lactone)을 사용하는 것이 바람직하다. 응고제는 두유 질량의 0.2 내지 0.3% 정도를 물에 녹여 첨가한다.It is preferable to use GDL (Glucono delta lactone) as the coagulant for soft tofu. A coagulant is added by dissolving 0.2-0.3% of the mass of soy milk in water.
상기 과일즙은 복숭아 과즙, 바나나 과즙, 메론 과즙, 포도 과즙, 살구 과즙, 키위 과즙, 사과 과즙, 딸기 과즙 중에서 하나를 선택하여 사용할 수 있으며, 오렌지 과즙이나 자몽 과즙과 같은 다른 과즙을 이용할 수도 있다. 산도가 높은 과일즙을 사용하는 경우에는, 곡물가루를 사용한 경우에도 단백질과 산이 응고하여 연두부가 생성되지 않을 우려가 있으며, 또한 응고제와 반응해야 하는 두유 속의 단백질의 상대량이 적어서 아예 두유와 과일즙이 섞인 채로 응고되지 않고 졸 상태로 남아있는 문제가 있어서, 산도에 따라 그 첨가량을 세심하게 조절하는 것이 필요하다. 산도가 높은 과일즙인 경우에는 산도가 낮은 과일즙에 비해 적은 양을 두유에 첨가해야 한다.The fruit juice may be selected from peach juice, banana juice, melon juice, grape juice, apricot juice, kiwi juice, apple juice, strawberry juice, other juices such as orange juice or grapefruit juice may be used. In the case of using high acidity fruit juice, even if grain powder is used, protein and acid may coagulate, and soft tofu may not be formed. Also, since the relative amount of protein in soy milk that needs to react with the coagulant is small, soy milk and fruit juice There is a problem that it remains in a sol state without being solidified while being mixed, and it is necessary to carefully control the amount of addition according to acidity. In the case of fruit juices with high acidity, a small amount of fruit juice should be added to the soy milk as compared to fruit juices with low acidity.
바람직하게는 곡물 가루 과일즙 대 두유의 비율은, 상기 과즙이 복숭아 과즙 또는 메론 과즙인 경우에는 1:6, 바나나 과즙의 경우에는 1:5.5, 포도 과즙인 경우에는 1:7, 살구, 키위, 사과, 딸기 과즙의 경우에는 1:11이다. 과일즙 연두부의 풍미를 좋게 하기 위해서 과일즙을 가능한 한 많이 사용하는 것이 바람직하나, 너무 많이 사용하는 경우 상기와 같은 문제가 있으므로 상기와 같은 비율로 혼합하는 것이 바람직하다.Preferably, the ratio of whole grain fruit juice to soy milk is 1: 6 if the juice is peach or melon juice, 1: 5.5 for banana juice, 1: 7 for grape juice, apricot, kiwi, 1:11 for apple and strawberry juices. It is preferable to use fruit juice as much as possible in order to improve the flavor of fruit juice soft bean curd, but if it is used too much, it is preferable to mix in the same ratio as described above.
두유에 연두부용 응고제와 상기 곡물 가루 과일즙을 넣고 혼합할 때에는 재료들이 전체적으로 잘 혼합되도록 천천히 저어준다. 필요에 따라, 시판되는 과일향을 첨가할 수 있다.When adding soy milk coagulant and the cereal powdered fruit juice, stir slowly so that the ingredients are well mixed as a whole. If necessary, commercial fruit flavors can be added.
상기 혼합된 두유를 연두부용 포장용기에 넣고 밀봉한다. 연두부용 포장용기는 시판되는 포장용기를 사용하여, 자동 포장기 또는 반자동 포장기로 포장할 수 있다.The mixed soy milk is placed in a packaging container for soft tofu and sealed. The soft tofu packing container may be packaged using an automatic packing machine or a semi-automatic packing machine using commercially available packing containers.
바람직하게는, 상기 포장된 두유는 60 내지 65℃에서 40분 내지 50분 동안 응고시킨다. 온도 조절기가 달린 수조를 사용하여 포장용기째 넣어서 중탕하는 것이 바람직하다. 일반적으로 연두부의 응고는 80 내지 90℃의 온도에서 수행하지만, 본 발명에서는 이보다 낮은 온도에서 응고시켜야 한다. 온도가 너무 높으면 물의 분리가 일어나 과일즙을 함유한 연두부를 제조할 수 없다.Preferably, the packaged soymilk is coagulated at 60-65 ° C. for 40-50 minutes. It is preferable to put the packaging container in a water bath using a water tank equipped with a temperature controller. Generally, the coagulation of the soft tofu is performed at a temperature of 80 to 90 ° C., but in the present invention, it is to be coagulated at a lower temperature. If the temperature is too high, water separation occurs, so that the tofu containing fruit juice cannot be prepared.
연두부의 응고가 일어난 후, 수조의 온도를 80 내지 85℃ 로 높여서 약 2-3분간 담가 살균한다. 살균한 연두부는 냉각조 또는 다른 전기식 냉각장치를 이용하여 빠르게 냉각하여야 한다. 연두부는 수분이 많고 단백질 등 영양성분이 풍부하기 때문에 서서히 냉각시키는 경우, 미생물이 번식할 우려가 있다.After coagulation of soft tofu occurs, the temperature of the water bath is raised to 80-85 ° C. and soaked for 2-3 minutes to sterilize. Sterilized soft tofu should be cooled rapidly using a cooling bath or other electric cooling device. Because the tofu is rich in moisture and rich in nutrients such as protein, there is a fear that the microorganism will grow when gradually cooled.
이하에서 본 발명의 바람직한 실시예를 이용하여 본 발명을 더욱 상세히 설명하나, 이에 한정되는 것은 아니다.Hereinafter, the present invention will be described in more detail using preferred embodiments of the present invention, but is not limited thereto.
실시예Example
1) 두유 준비1) Soymilk Preparation
대두 1kg을 선별하여 이물질을 골라내고 깨끗이 세척하였다. 씻은 대두(백 태)를 12시간 동안 물에 침적시켰다. 침적시키는 정도는 불린 콩을 반으로 갈라보았을 때, 속까지 완전히 불어 있는 정도가 적당하다. 그 다음, 적당히 불린 콩에 콩을 포함하는 전체 중량이 6kg이 되도록 물을 가하여 식품용 믹서기를 사용하여 분쇄하였다. Soybean 1kg was selected to pick out the foreign matter and washed clean. Washed soybeans (white) were immersed in water for 12 hours. Sedimentation degree is enough to blow the soybeans in half, when the inside is blown to the right level. Then, water was added to a suitable soybean so that the total weight including soybeans was 6 kg, and ground using a food mixer.
분쇄 대두액의 약 1.5배 분량의 물을 끓인 후, 대두액을 넣고 다시 한번 끓여서, 끓고 난 후 식품용 거름 보자기로 두유를 걸러내고, 냉각 수조를 이용하여 차게 식혔다.After boiling about 1.5 times the amount of ground soybean water, the soybean solution was added and boiled again, and after boiling, the soymilk was filtered with a manure for food and cooled using a cooling bath.
2) 과일즙 준비2) Fruit Juice Preparation
시판되는 농축된 복숭아 과즙, 바나나 과즙, 메론 과즙, 포도 과즙, 살구 과즙, 키위 과즙, 사과 과즙, 딸기 과즙을 각각 준비하였다. 상기 농축액들은 65 brix 정도의 당도를 가지고 있는데, 4배의 정수된 물을 넣고 희석하여 13 brix로 조절하였다. 준비된 과일즙 각 100㎖ 에 1/8ts (0.46㎖)의 쌀가루를 첨가하여 끓인 후 차게 식혔다.Commercialized concentrated peach juice, banana juice, melon juice, grape juice, apricot juice, kiwi juice, apple juice, and strawberry juice were prepared, respectively. The concentrates had a sugar content of about 65 brix, and adjusted to 13 brix by diluting with 4 times purified water. To 100 ml of each prepared fruit juice, 1/8 ts (0.46 ml) of rice flour was added, boiled and cooled.
3) 과일 연두부 제조3) Fruit soft tofu production
차게 식힌 두유 3kg에 연두부용 응고제인 GDL(Glucono delta lactone) 9g (두유 질량의 0.3%)을 약간의 물에 완전히 용해시켜서 넣고, 응고제가 포함된 두유를 8개의 비이커에 160㎖씩 나누어 담았다. 각각의 두유에 준비한 과일즙을 함께 섞었다. 이때, 너무 빨리 휘젓지 않도록 하고, 전체적으로 잘 섞이도록 천천히 휘저어주는 것이 중요하다. 첨가한 과일즙의 양은 아래와 같다.In 3 kg of chilled soymilk, 9 g of Glucono delta lactone (GDL) (0.3% of the mass of soymilk) was completely dissolved in a little water, and the soymilk containing the coagulant was divided into 8 beakers in 160 ml portions. The fruit juices prepared for each soymilk were mixed together. At this time, it is important not to stir too quickly, and to stir slowly to mix well as a whole. The amount of fruit juice added is as follows.
두유 160㎖ 당 복숭아 과즙 7ts (26㎖)Peach juice 7ts (26ml) per 160ml soymilk
바나나 과즙 8ts (30㎖) Banana Juicer 8ts (30ml)
메론 과즙 7ts (26㎖) Melon Juicer 7ts (26ml)
포도 과즙 6ts (22㎖) Grape Juice 6ts (22ml)
살구 과즙 4ts (15㎖) Apricot Juicer 4ts (15ml)
키위 과즙 4ts (15㎖) Kiwi Juice 4ts (15ml)
사과 과즙 4ts (15㎖) Apple Juice 4ts (15ml)
딸기 과즙 4ts (15㎖) Strawberry Juice 4ts (15ml)
그 다음, 상기 두유를 시판되는 연두부용 포장용기에 주입하고 포장기로 봉한 다음, 60~65℃의 온도로 유지시킨 수조에 담가 50분 동안 응고시켰다. 연두부가 완전히 응고되면 물의 온도를 80℃로 높여서 중탕하여 약 2-3분간 살균한 다음, 냉각조를 이용하여 빠르게 냉각시켜서 냉장 보관하였다.Then, the soy milk was injected into a commercially available soft tofu packaging container, sealed with a packing machine, and soaked in a water bath maintained at a temperature of 60-65 ° C. and solidified for 50 minutes. When the tofu was completely solidified, the temperature of the water was raised to 80 ° C., sterilized by boiling water for 2-3 minutes, and then rapidly cooled by using a cooling bath to be refrigerated.
이렇게 생산된 제품은 바로 포장을 뜯어서 일회용 스푼 등으로 떠먹기에 간편한 푸딩 형태의 영양 간식으로써 이용될 수 있다. 특히 두부의 부드러움과 고소함이 과일즙의 달콤하고 상큼한 맛과 잘 조화가 되어 어린이나 젊은 여성의 기호에 맞는 영양 간식으로써 이용될 수 있다.The product thus produced can be used as a nutritious snack in the form of a pudding that is easy to unpack and eat with a disposable spoon. In particular, the soft and savory tofu blends well with the sweet and refreshing taste of the fruit juice and can be used as a nutritious snack for children and young women.
본 발명의 범위 내에서, 본 발명에 대한 다양한 개량 및 변형이 가능할 것이다.Within the scope of the present invention, various improvements and modifications to the present invention will be possible.
본 발명에 의해, 두유에 첨가하는 과일즙에 곡물가루를 첨가함으로써, 단백 질과 산의 응고 현상을 해결하여 과일즙이 함유된 연두부를 제조할 수 있게 되었다. 이러한 과일즙이 첨가된 연두부는 과일즙에 의해 당도와 기호성이 증가되어 푸딩처럼 간편하게 떠먹을 수 있는 영양 간식으로 쓰일 수 있다. According to the present invention, by adding grain powder to the fruit juice added to soy milk, it is possible to solve the coagulation phenomenon of protein and acid to produce a tofu containing fruit juice. Yeondubu added with fruit juice can be used as a nutritious snack that can be easily eaten like pudding due to increased sugar and palatability by fruit juice.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100975795B1 (en) * | 2007-07-31 | 2010-08-17 | 성백오 | Manufacturing method for thin bean-curd |
| CN103609722A (en) * | 2013-11-06 | 2014-03-05 | 安徽省佳食乐食品加工有限公司 | Health-care bean curd with red jujube taste and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100975795B1 (en) * | 2007-07-31 | 2010-08-17 | 성백오 | Manufacturing method for thin bean-curd |
| CN103609722A (en) * | 2013-11-06 | 2014-03-05 | 安徽省佳食乐食品加工有限公司 | Health-care bean curd with red jujube taste and preparation method thereof |
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