KR20110064499A - Manufacturing method for bean curd with grainsorghum - Google Patents
Manufacturing method for bean curd with grainsorghum Download PDFInfo
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- KR20110064499A KR20110064499A KR1020090121145A KR20090121145A KR20110064499A KR 20110064499 A KR20110064499 A KR 20110064499A KR 1020090121145 A KR1020090121145 A KR 1020090121145A KR 20090121145 A KR20090121145 A KR 20090121145A KR 20110064499 A KR20110064499 A KR 20110064499A
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- sorghum
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 78
- 235000011684 Sorghum saccharatum Nutrition 0.000 title claims description 96
- 238000004519 manufacturing process Methods 0.000 title claims description 27
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- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
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- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 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
- 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
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/308—Foods, ingredients or supplements having a functional effect on health having an effect on cancer prevention
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- 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
Description
본 발명은 수수가 포함된 고기능성 두부 제조방법에 관한 것으로, 보다 상세하게 풍부한 영양소와 항돌연변이 및 항산화작용, 항암작용을 갖는 수수를 분말화시켜 통상의 두부 제조공정과는 차별화된 제조공정을 통해 천일염의 간수를 대신하여 죽염을 투입하고, 그 죽염과 함께 상기의 수수 분말을 두유에 투입 교반하여 수수의 항산화기능과 죽염의 항산화기능을 더해 유통기간을 효과적으로 증가시킬 수 있게 하면서 수수 특유의 색상을 갖도록 고농도의 두유를 제조한 후, 상기 고농도의 두유에 응고제를 투입할 때 해바라기씨유를 함께 투입하여 두부의 응고시 쫄깃한 저작감을 갖도록 한 수수가 포함된 고기능성 두부 제조방법에 관한 것이다.The present invention relates to a high-functional tofu manufacturing method containing sorghum, more specifically through the production process differentiated from the conventional tofu manufacturing process by powdering sorghum having abundant nutrients and antimutation and antioxidant action, anticancer activity Bamboo salt is added instead of sea salt of sun-dried salt, and the sorghum powder is added to the soy milk together with the bamboo salt and stirred to add sorghum's antioxidant function and bamboo salt's antioxidant function to effectively increase the shelf life, After preparing a high concentration of soy milk, when the coagulant is added to the high concentration of soy milk, sunflower seed oil is added together to produce a high-functional tofu containing sorghum so as to have a chewy chew when the tofu solidifies.
주지된 바와 같이, 대두 콩은 탄수화물 약 25%, 지방 약 18%, 단백질을 약 42% 정도 함유하고 있으며, 특히 단백질은 글로불린과 알부민이 주를 이루면서 라이신, 트립토판, 이소 류신 등의 필수 아미노산을 포함하고 있다.As is well known, soybeans contain about 25% carbohydrates, about 18% fat, and about 42% protein, especially proteins that contain essential amino acids such as lysine, tryptophan, and isoleucine, with globulin and albumin predominantly Doing.
대표적인 콩 가공품의 하나인 두부는 다음과 같은 제조공정을 통해 만들어지는바, 먼저 대두 콩을 정선하여 세척 후, 약 8시간(동 절기에는 10 내지 15시간)침 지시켜 대두 콩을 불린 다음 분쇄기로 분쇄하고 엘에스 300 소포제를 사용하여 여과시킨다.Tofu, one of the representative soybean products, is made through the following manufacturing process: First, soybean beans are selected and washed, and then immersed for about 8 hours (10-15 hours in winter), and then called soy beans. Grind and filter using LS 300 antifoam.
다음으로, 여과물을 진공솥에 넣고 약 95℃에서 4 내지 5분간 끓인 다음 두유(대두원액+수돗물)를 예비탱크에 옮겨 다시 숨통으로 일정액의 두유를 받은 다음 응고제를 투입 약 15 내지 20분 정도 방치하여 응고시킨 상태에서 두부응고액(순두부)을 성형 틀에 부어 넣고 약 10 내지 15분 정도 압착하면 백색근질의 두부제품이 제조된다.Next, the filtrate is put in a vacuum cooker and boiled at about 95 ° C. for 4 to 5 minutes, and then the soy milk (soybean juice + tap water) is transferred to a reserve tank again to receive a certain amount of soy milk through a breath, and a coagulant is added for about 15 to 20 minutes. The tofu coagulating solution (pure tofu) is poured into a mold and left in a solidified state, and pressed for about 10 to 15 minutes to produce a white, rough tofu product.
이러한 두부는 콩을 주원료로 사용하므로 사람이 두부를 섭취하면 콩 자체의 풍부한 영양분을 이용할 수 있어 다양한 요리에 널리 사용되고 있다.Since tofu is used as a main ingredient, soybeans are widely used in various dishes because humans consume tofu when they consume tofu.
그러나, 이러한 두부의 경우에는 유통기간이 길지 않으므로 장시간 유통할 수 없다는 문제점이 있었다. 특히, 두부는 쉽게 변질되게 되므로 두부를 냉장고에 넣어두고 요리에 사용하려고 할 때에 변질되어 있는 경우가 매우 흔하였다.However, such tofu has a problem that it cannot be distributed for a long time because the distribution period is not long. In particular, the tofu is easily deteriorated, so when the tofu is put in the refrigerator and used for cooking, it is very common.
또한, 두부의 경우에는 두유를 찐 다음에 응고제를 통해 응고시켰으므로, 씹을 때 찜으로 만들어진 두부가 쉽게 허물어지는 경향이 매우 크고 그로인해 저작감(咀嚼感)이 우수하지 못하다는 문제점이 있었다. 즉, 두부는 쉽게 뭉개지므로 쫄깃한 저작감(咀嚼感)이 없다는 문제점이 있었다.In addition, in the case of tofu, soy milk is steamed and then coagulated through a coagulant, so that the tofu made by steaming when chewed easily tends to fall down, and thus there is a problem in that the chewing feeling is not excellent. In other words, tofu is easily crushed, and there is a problem in that there is no chewy feeling.
더불어, 종래의 두부는 색상이 거의 흰색이거나 베이지색으로 고정되어져 있으므로 아이들에게 특별한 호감을 주지 못하였으며, 그로인해 영양분이 우수한 두부를 아이들이 외면하게 되었다는 문제점이 있었다.In addition, since the conventional tofu is fixed in almost white or beige color, it did not give a special favor to children, and there was a problem that the children turned away the tofu with excellent nutrients.
또, 종래의 두부는 영양학적으로 완전식품에 가까운 식품이지만 제조상 비지 를 걸러내는 과정에서 대부분의 식이섬유가 걸러지는 단점이 있었다.In addition, the conventional tofu is nutritionally close to the food, but most of the dietary fiber in the process of filtering the busy papers had the disadvantage of filtering.
한편, 곡물중의 하나인 “수수”는 식이섬유와 3대 영양소인 탄수화물 공급에 매우 좋은 곡물이며, 수수는 항돌연변이 효과가 매우 우수하므로, 훌륭한 항암효과를 갖고 있는 바, 수수의 추출물은 발암을 억제하는 효능이 있으므로 암을 예방할 수 있으며, 타닌과 페놀성분이 항돌연변이 및 항산화작용, 항암작용을 하므로 어느 정도의 유통기간을 증가시킬 수 있는 효과가 있다.On the other hand, "sorghum", one of the grains, is a very good grain for supplying dietary fiber and carbohydrates, three major nutrients, and sorghum has excellent antimutagenic effect, so the extract of sorghum is carcinogenic. Because of its inhibitory effect, cancer can be prevented, and tannins and phenolic components have anti-mutation and anti-oxidation and anti-cancer effects, which may increase the shelf life to some extent.
또한, 수수는 체온유지 및 위장보호와 소화촉진 작용을 갖고 있으며, 신진대사를 증진하여 해독작용을 하고 주독이나 약물중독을 해독시켜주며, 기침과 해소를 개선하고 식욕을 개선해준다. 또, 수수는 피부에 필요한 단백질이 10% 이상 함유되어져 있으며, 두뇌 개발을 증진시키고, 콜레스테롤을 현격하게 감소시킬 수 있으므로 다이어트 효과가 있어 일반적으로 널리 알려진 농산물이다.In addition, sorghum has body temperature, gastrointestinal protection and digestive action, promotes metabolism to detoxify, detoxify poisoning or drug addiction, improves coughing and relieves and improves appetite. In addition, sorghum contains more than 10% of the protein needed for skin, promotes brain development, and can significantly reduce cholesterol, so it is a commonly known agricultural product that has a dietary effect.
이것을 사람이 일상적으로 섭취하는 두부에 적용시켜 두부의 질과 맛을 향상시켜 건강 증진에 이바지하려는 시도들이 제안된 적도 있지만, 현재 보편화 되어 있는 식품으로는 수수떡이나 수수경단, 수수 부침개 등과 같은 품목등으로 매우 한정적으로 활용되고 있다.Attempts have been made to improve the quality and taste of tofu by applying it to the tofu that is consumed by humans daily, but it has been suggested that foods such as sorghum rice cakes, sorghum dumplings, and sorghum pancake are currently common. It is very limited.
특히, 두부식품 쪽과 관련해서는 수수를 다른 잡곡과 혼합하여 제조하는 두부가 있기는 하지만, 이러한 잡곡두부도 역시 색상과 저작감(咀嚼感)을 개선하지 못하여 그 판매효과가 매우 제한적이며, 유통기간 향상에도 제한적이라는 문제가 있었다.In particular, tofu foods have tofu made by mixing sorghum with other grains. However, these tofus also do not improve color and chewy, so their sales effects are very limited. There was a problem of limited improvement.
또한, 요즘같이 산업이 급속도로 발전함에 따라 특히 대도시에 거주하고 잇 는 사람들은 자동차 매연, 흡연, 분진, 황사 등의 공해로 인하여 또는 매일 계속되는 복잡하고 과중한 업무로 인하여 육체적, 정신적 스트레스가 발생 될 수 있다.In addition, as the industry develops rapidly these days, especially those living in large cities, physical and mental stress can be caused by the pollution of automobile smoke, smoking, dust, yellow dust, etc., or by the complicated and heavy work that continues every day. have.
이러한 스트레스는 여러 가지 성인병의 발생원인이 되기도 함에 따라 현대인들은 평소 생활하는 가운데에 균형있는 영양성분을 섭취할 수 있고 성인병 예방 및 치료에 효과가 있는 건강식품 예컨대 웰빙식품을 선호하고 있는 추세에 있다.These stresses are a cause of various adult diseases, and modern people are inclined to prefer healthy foods such as well-being foods that can eat balanced nutrition in their daily lives and are effective in preventing and treating adult diseases.
본 발명은 상기한 종래 기술의 사정을 감안하여 이루어진 것으로, 풍부한 영양소와 항돌연변이 및 항산화작용, 항암작용을 갖는 수수를 분말화시켜 통상의 두부 제조공정과는 차별화된 제조공정을 통해 천일염의 간수를 대신하여 죽염을 투입하고, 그 죽염과 함께 상기의 수수 분말을 두유에 투입 교반하여 수수의 항산화기능과 죽염의 항산화기능을 더해 유통기간을 효과적으로 증가시킬 수 있게 하면서 수수 특유의 색상을 갖도록 고농도의 두유를 제조한 후, 상기 고농도의 두유에 응고제를 투입할 때 해바라기씨유를 함께 투입하여 두부의 응고시 쫄깃한 저작감을 갖도록 한 수수가 포함된 고기능성 두부 제조방법을 제공함에 그 목적이 있다. The present invention has been made in view of the above-described state of the art, and powdered sorghum having abundant nutrients, antimutation, antioxidant and anticancer activity, and made the salt of natural salts through a manufacturing process differentiated from the conventional tofu manufacturing process. Instead, add bamboo salt, and add the sorghum powder to soy milk with agitation, and add the antioxidant function of sorghum and the antioxidant function of bamboo salt to increase the shelf life effectively, and have a high concentration of soy milk. After the preparation, when the coagulant is added to the high concentration of soy milk, sunflower seed oil is added together to provide a high-functional tofu manufacturing method containing sorghum so as to have a chewy feeling during coagulation of tofu.
상기한 목적을 달성하기 위해, 본 발명의 바람직한 실시예에 따르면 붉은 수수 1～2㎏을 선별 후, 선별된 붉은 수수를 생수를 이용하여 깨끗이 세척하는 수수 선별/세척단계(S1)와;In order to achieve the above object, according to a preferred embodiment of the present invention, after selecting 1 ~ 2kg of red sorghum, sorghum sorting / washing step (S1) to clean the selected red sorghum using bottled water;
상기 선별/세척된 붉은 수수 1～2㎏을 탱크에 투입시켜 수수 중량 대비 2배 의 생수에 20～24시간 침지시키고, 불림탱크에는 농축산소를 붉은 수수의 완전 불림시까지 공급하여 신선도를 유지시키는 수수 불림단계(S2)와;1 to 2 kg of the sorted / washed red sorghum is put into a tank and soaked in bottled water for 20 to 24 hours twice the weight of sorghum, and the concentrated oxygen is supplied to the soaked tank until the complete soaking of the red sorghum to maintain freshness. Sorghum soaking step (S2);
상기 수수 불림을 마친 불림탱크내의 생수를 빼냄과 동시에 마쇄기에 투입하여 생수를 주입시켜 마쇄하는 수수 마쇄단계(S3)를 통해 수수분말을 준비하고;Preparing the sorghum powder through the sorghum grinding step (S3), which extracts the bottled water in the simmering tank after the sorghum and puts it into the crusher and injects the bottled water to crush;
대두 콩 50kg을 선별 후, 선별된 대두 콩을 생수를 이용해 깨끗이 세척하는 선별/세척단계(S4)와; 상기 선별/세척된 대두 콩 50kg을 불림 탱크에 투입시켜 대두 콩 중량 대비 2∼3배의 생수에 10∼12시간을 침지시켜, 불림 탱크에 저장된 대두 콩은 탱크에 저장한 후, 완전 불림 시까지 농축산소를 공급하여 신선도를 유지시키는 콩 불림단계(S5)와; 상기 콩 불림 과정을 마친 대두 콩은 탱크 내의 생수를 필터가 장착된 스크린을 통해 자연스럽게 빼냄과 동시에 마쇄기에 투입하여 수분을 일부 제거하면서, 다시 생수를 주입시켜 마쇄하는 대두 콩 마쇄단계(S6)와; 상기 마쇄를 거쳐 제조된 고농도의 두유에 다시 생수를 주입하여 혼합/희석하는 혼합/희석단계(S7)와; 상기 혼합/희석된 두유를 100∼300mesh의 여과망을 채용한 고속 스크류식 여과기를 통과시켜 비지와 두유를 분리시킬 뿐 아니라 불용성 미세물질이 잔류하지 않도록 여과하는 1차 여과 단계(S8)와; 상기 1차 여과된 두유를 가열장치인 증기 솥을 통해 105℃로 20∼50min 가열하는 가열단계(S9)와; 상기 가열단계를 거친 두유를 100∼300mesh 여과망을 채용한 저속 스크류식 여과기로 다시 이송하여 잔여 비지를 완전히 분리시키는 2차 여과 단계(S10)와; 상기 2차 여과 단계(S8)를 거쳐 비지가 98% 이상 제거된 두유를 냉각장치를 통해 냉각시키는 냉각단계(S11)와; 상기 냉각단계(S9)를 거친 두유에 죽염을 투입하여 간수를 칠 때, 부재료로 상 기 준비과정을 통해 준비한 붉은 수수분말 1～2㎏와 첨가제로 저작감을 높이기 위한 해바라기씨유를 두유에 투입 교반하는 부재료투입/교반단계(S12)와; 상기 붉은 수수분말와 해바라기씨유가 함께 고르게 혼합된 두유에 응고제를 투입하여 서서히 가열하면서 응고시키는 응고단계(S13)와; 상기 응고상태의 순두부를 자연상태에서 성형시키는 성형단계(S14)와; 상기 성형 된 두부를 80℃의 자외선을 통해 5∼30sec 살균/소독하는 살균/소독 단계(S15)와; 살균 소독된 두부를 절단장치를 통해 절단하고, 다시 포장장치를 통해 용기에 넣어 밀봉 포장하여 출하하는 절단/포장/출하 단계(S16)로; 이루어진 것을 특징으로 하는 수수가 포함된 고기능성 두부 제조방법을 제공한다.After screening soybean beans 50kg, the sorting / washing step (S4) to clean the selected soybeans with bottled water; 50 kg of the sorted / washed soybeans were put in a soaking tank, soaked for 10 to 12 hours in bottled water 2-3 times the weight of soybeans, and the soy beans stored in the soaking tank were stored in a tank until complete soaking. Bean soaking step (S5) to maintain the freshness by supplying concentrated oxygen; After the soybean beans finished the soaking process, the soybean beans grinding step (S6) to remove the water in the tank naturally through the screen equipped with a filter and at the same time to remove some of the water by adding to the mill, while injecting the bottled water again; A mixing / diluting step (S7) of injecting bottled water into the high concentration soymilk prepared through the grinding and mixing / diluting it again; A primary filtration step (S8) through which the mixed / diluted soy milk is passed through a high-speed screw filter employing a 100-300 mesh filter network to separate the busy and soy milk as well as insoluble micromaterials so as not to remain; A heating step (S9) of heating the first filtered soymilk at 105 ° C. for 20 to 50 minutes through a steam cooker as a heating device; A second filtration step (S10) of transferring the soymilk passed through the heating step back to a low-speed screw filter employing a 100 to 300mesh filter network to completely separate the remaining sewage; A cooling step (S11) of cooling the soymilk from which 98% or more of the sebum is removed through the cooling device through the second filtration step (S8); When the bamboo salt is added to the soy milk through the cooling step (S9) to hit the brine, 1 to 2 kg of red sorghum powder prepared through the above preparation process as a subsidiary material and sunflower seed oil added to the soy milk to increase the chewing feeling with additives. Substance input / stirring step (S12) to; A coagulation step (S13) of adding a coagulant to the soymilk in which the red sorghum powder and sunflower seed oil are evenly mixed together, and gradually heating the coagulant; A molding step (S14) of forming the solid tofu in a solid state; Sterilization / sterilization step (S15) for sterilizing / sterilizing the molded tofu through ultraviolet rays at 80 ° C. for 5-30 sec; Cutting / packaging / shipping step (S16) of cutting the sterilized sterilized tofu through a cutting device, and then placing the sealed sterilized tofu through a packaging device and sealingly packing the package. It provides a high-functional tofu manufacturing method containing sorghum, characterized in that made.
바람직하게, 상기 콩 불림단계(S5)는 하절기에는 10시간을 불리며, 동절기에는 12시간을 불리는 것을 특징으로 하는 수수가 포함된 고기능성 두부 제조방법을 제공한다.Preferably, the soybean soaking step (S5) provides a high-functional tofu manufacturing method containing sorghum, characterized in that called for 10 hours in the summer, called 12 hours in the winter.
바람직하게, 상기 부재료투입/교반단계(S12)에서 투입된 해바라기씨유는 전체 중량대비 1～2%인 것을 특징으로 하는 수수가 포함된 고기능성 두부 제조방법을 제공한다.Preferably, the sunflower seed oil introduced in the subsidiary material input / stirring step (S12) provides a high-functional tofu production method containing sorghum, characterized in that 1 ~ 2% of the total weight.
바람직하게, 상기 수수 마쇄단계(S3)에서 마쇄장치는 50～100 bar의 압력을 갖는 마쇄기가 사용됨을 특징으로 하는 수수가 포함된 고기능성 두부 제조방법을 제공한다.Preferably, the grinding device in the sorghum grinding step (S3) provides a high-functional tofu production method containing sorghum, characterized in that the grinding machine having a pressure of 50 ~ 100 bar is used.
본 발명에 따른 수수가 포함된 고기능성 두부 제조방법은 기존 콩 두부의 영 양효과를 유지하면서, 일반적으로 널리 알려진 붉은 수수의 약리효과의 예를 들면 식이섬유와 3대 영양소인 탄수화물 공급에 매우 좋은 곡물이며, 항돌연변이 효과가 매우 우수하므로, 훌륭한 항암효과를 갖고 있고, 발암을 억제하며, 타닌과 페놀성분이 항돌연변이 및 항산화작용, 항암작용을 하고, 체온유지 및 위장보호와 소화촉진 작용을 갖고 있으며, 신진대사를 증진하여 해독작용을 하고 주독이나 약물중독을 해독시켜주며, 기침과 해소를 개선하고 식욕을 개선해주며, 두뇌 개발을 증진시키고, 콜레스테롤을 현격하게 감소시킬 수 있는 등의 여러 가지 약리효과를 기대할 수 있고, 또한 수수와 죽염을 통해 유통기간을 효과적으로 증가시키고, 해바라기씨유를 통해 저작감을 월등히 개선함으로써 식생활 개선에 이바지할 수 있는 효과가 있다.The method of manufacturing high functional tofu containing sorghum according to the present invention is very good for supplying dietary fiber and carbohydrates which are three nutrients, for example, the pharmacological effect of red sorghum generally known while maintaining the nutritional effect of existing soybean curd. It is grain and has very good antimutagenic effect, so it has excellent anticancer effect, inhibits carcinogenesis, tannin and phenolic ingredient has antimutagenic and antioxidative action, anticancer action, keeps body temperature and protects gastrointestinal tract and promotes digestion. Pharmacology, which promotes metabolism to detoxify, detoxify poisoning or drug addiction, improves coughing and relieves, improves appetite, promotes brain development, and significantly reduces cholesterol. It can be expected to be effective, and it can effectively increase the shelf life through sorghum and bamboo salt. By significantly improving the sense there is an effect that it is possible to contribute to improvement of dietary.
이하, 본 발명에 대해 도면을 참조하여 상세하게 설명한다.EMBODIMENT OF THE INVENTION Hereinafter, this invention is demonstrated in detail with reference to drawings.
본 발명의 일실시예에 따른 수수가 포함된 고기능성 두부 제조방법은 풍부한 영양소와 항돌연변이 및 항산화작용, 항암작용을 갖는 수수를 분말화시켜 통상의 두부 제조공정과는 차별화된 제조공정을 통해 천일염의 간수를 대신하여 죽염을 투입하고, 그 죽염과 함께 상기의 수수 분말을 두유에 투입 교반하여 수수의 항산화기능과 죽염의 항산화기능을 더해 유통기간을 효과적으로 증가시킬 수 있게 하면서 수수 특유의 색상을 갖도록 고농도의 두유를 제조한 후, 상기 고농도의 두유에 응고제를 투입할 때 해바라기씨유를 함께 투입하여 두부의 응고시 쫄깃한 저작감을 갖도록 한 제조방법이다.High-functional tofu manufacturing method containing sorghum according to an embodiment of the present invention is a natural salt through a manufacturing process differentiated from the conventional tofu manufacturing process by powdering sorghum having abundant nutrients and antimutagenic and antioxidant action, anticancer activity Bamboo salt is added in place of the brine, and the sorghum powder is added to the soy milk together with the bamboo salt and stirred to add sorghum's antioxidant function and bamboo salt's antioxidant function to effectively increase the shelf life while having a unique color of sorghum. After preparing a high concentration of soy milk, when the coagulant is added to the high concentration of soy milk, sunflower seed oil is added together to have a chewy feeling when the tofu solidifies.
도 1은 본 발명의 일실시예에 따른 수수가 포함된 고기능성 두부 제조공정중 부재료 준비공정을 도시한 공정도, 도 2는 본 발명의 일실시예에 따른 수수가 포함된 고기능성 두부 제조공정을 도시한 공정도이다.1 is a process chart showing a subsidiary material preparation process of a high functional tofu manufacturing process including sorghum according to an embodiment of the present invention, Figure 2 is a high functional tofu manufacturing process containing sorghum according to an embodiment of the present invention It is a process chart showing.
[실시예][Example]
먼저, 본 발명의 일실시예에 따른 수수가 포함된 고기능성 두부 제조공정은 전처리 공정과; 후처리 공정으로 구분되는 바, 전처리 공정이란 붉은 수수 분말을 준비하는 공정이며, 후처리 공정은 붉은 수수분말을 이용하여 수수가 포함된 고기능성 두부를 제조하는 공정이다.First, the high-functional tofu manufacturing process containing sorghum according to an embodiment of the present invention and the pre-treatment process; The post-treatment process is classified as a post-treatment process, which is a process for preparing red sorghum powder, and the post-treatment process is a process for preparing high functional tofu containing sorghum using red sorghum powder.
전처리 공정을 살펴보면, 먼저 붉은 수수 1～2㎏을 선별 후, 선별된 붉은 수수를 생수를 이용하여 깨끗이 세척하는 수수 선별/세척단계(S1)와; Looking at the pre-treatment process, first screening red sorghum 1 ~ 2kg, and then sorghum screening / washing step (S1) to clean the selected red sorghum using bottled water;
상기 선별/세척된 붉은 수수 1～2㎏을 탱크에 투입시켜 수수 중량 대비 2배의 생수에 20～24시간 침지시키고, 불림탱크에는 농축산소를 붉은 수수의 완전 불림시까지 공급하여 신선도를 유지시키는 수수 불림단계(S2)와;1 to 2 kg of the sorted / washed red sorghum is put into a tank and immersed in bottled water for 20 to 24 hours twice the weight of sorghum, and the concentrated oxygen is supplied to the soaked tank until the complete soaking of the red sorghum to maintain freshness. Sorghum soaking step (S2);
상기 수수 불림을 마친 불림탱크내의 생수를 빼냄과 동시에 마쇄기에 투입하여 생수를 주입시켜 마쇄하는 수수 마쇄단계(S3)를 통해 수수분말을 준비한다.The sorghum powder is prepared through the sorghum crushing step (S3), which extracts the bottled water in the simmering tank after the sorghum soaking and simultaneously injects the bottled water into the crusher.
후처리 공정은, 대두 콩 50kg을 선별 후, 선별된 대두 콩을 생수를 이용해 깨끗이 세척하는 선별/세척단계(S4)와;After-treatment process, the screening / washing step (S4) for screening soybean beans 50kg, washing the selected soybeans with bottled water;
상기 선별/세척된 대두 콩 50kg을 불림 탱크에 투입시켜 대두 콩 중량 대비 2∼3배의 생수에 10∼12시간을 침지시켜, 불림 탱크에 저장된 대두 콩은 탱크에 저장한 후, 완전 불림 시까지 농축산소를 공급하여 신선도를 유지시키는 콩 불림단 계(S5)와;50 kg of the sorted / washed soybeans were put in a soaking tank, soaked for 10 to 12 hours in bottled water 2-3 times the weight of soybeans, and the soy beans stored in the soaking tank were stored in a tank until complete soaking. Bean soybeans step (S5) for maintaining the freshness by supplying concentrated oxygen;
상기 콩 불림 과정을 마친 대두 콩은 탱크 내의 생수를 필터가 장착된 스크린을 통해 자연스럽게 빼냄과 동시에 마쇄기에 투입하여 수분을 일부 제거하면서, 다시 생수를 주입시켜 마쇄하는 대두 콩 마쇄단계(S6)와;After the soybean beans finished the soaking process, the soybean beans grinding step (S6) to remove the water in the tank naturally through the screen equipped with a filter and at the same time to remove some of the water by adding to the mill, while injecting the bottled water again;
상기 마쇄를 거쳐 제조된 고농도의 두유에 다시 생수를 주입하여 혼합/희석하는 혼합/희석단계(S7)와;A mixing / diluting step (S7) of injecting bottled water into the high concentration soymilk prepared through the grinding and mixing / diluting it again;
상기 혼합/희석된 두유를 100∼300mesh의 여과망을 채용한 고속 스크류식 여과기를 통과시켜 비지와 두유를 분리시킬 뿐 아니라 불용성 미세물질이 잔류하지 않도록 여과하는 1차 여과 단계(S8)와;A primary filtration step (S8) through which the mixed / diluted soy milk is passed through a high-speed screw filter employing a 100-300 mesh filter network to separate the busy and soy milk as well as insoluble micromaterials so as not to remain;
상기 1차 여과된 두유를 가열장치인 증기 솥을 통해 105℃로 20∼50min 가열하는 가열단계(S9)와;A heating step (S9) of heating the first filtered soymilk at 105 ° C. for 20 to 50 minutes through a steam cooker as a heating device;
상기 가열단계를 거친 두유를 100∼300mesh 여과망을 채용한 저속 스크류식 여과기로 다시 이송하여 잔여 비지를 완전히 분리시키는 2차 여과 단계(S10)와;A second filtration step (S10) of transferring the soymilk passed through the heating step back to a low-speed screw filter employing a 100 to 300mesh filter network to completely separate the remaining sewage;
상기 2차 여과 단계(S8)를 거쳐 비지가 98% 이상 제거된 두유를 냉각장치를 통해 냉각시키는 냉각단계(S11)와;A cooling step (S11) of cooling the soymilk from which 98% or more of the sebum is removed through the cooling device through the second filtration step (S8);
상기 냉각단계(S9)를 거친 두유에 죽염을 투입하여 간수를 칠 때, 부재료로 상기 준비과정을 통해 준비한 붉은 수수분말 1～2㎏와 첨가제로 저작감을 높이기 위한 해바라기씨유를 두유에 투입 교반하는 부재료투입/교반단계(S12)와;When the bamboo salt is added to the soy milk after the cooling step (S9) to hit the brine, the red sorghum powder prepared through the preparation process as a subsidiary material 1 ~ 2 ㎏ and sunflower seed oil to increase the chewing feeling with an additive to the stirring and stirring Substance input / stirring step (S12) and;
상기 붉은 수수분말와 해바라기씨유가 함께 고르게 혼합된 두유에 응고제를 투입하여 서서히 가열하면서 응고시키는 응고단계(S13)와;A coagulation step (S13) of adding a coagulant to the soymilk in which the red sorghum powder and sunflower seed oil are evenly mixed together, and gradually heating the coagulant;
상기 응고상태의 순두부를 압착방식이 아닌 자연상태에서 성형시키는 성형단계(S14)와;A molding step (S14) of forming the solid tofu part in a solid state in a natural state rather than a pressing method;
상기 성형 된 두부를 80℃의 자외선을 통해 5∼30sec 살균/소독하는 살균/소독 단계(S15)와;Sterilization / sterilization step (S15) for sterilizing / sterilizing the molded tofu through ultraviolet rays at 80 ° C. for 5-30 sec;
살균 소독된 두부를 절단장치를 통해 절단하고, 다시 포장장치를 통해 용기에 넣어 밀봉 포장하여 출하하는 절단/포장/출하 단계(S16)가; 포함되어 이루어진다.Cutting / packaging / shipping step (S16) of cutting the sterilized sterilized tofu through a cutting device, and then placing the sealed sterilized tofu through a packaging device and sealingly packing the same. It is included.
본 발명에서 보조재가 되는 수수도 최근에는 거의 수입 산을 사용하므로 이러한 수입 수수는 배에 벌크로 선적되어 입항되고, 하역 작업과 동시에 마대에 포장되는데, 이때 어느 정도의 협잡물은 제거되지만 훼손된 수수는 물론, 다른 곡물류, 이물질의 혼입이 일어날 수가 있는바, 여기에 흙이 부착되거나 그 속에 흙이 혼입되는 경우가 대부분이어서 수수의 상황을 보고 협잡물이 발견될 때에는 체 또는 선별기 등으로 충분히 분리 선별한다.Since sorghum, which is a supplementary material in the present invention, uses almost imports in recent years, such imported sorghum is shipped in bulk to ships and arrives at the ship, and is packed on the sack at the same time as the unloading operation. In other cases, the mixing of other grains and foreign substances can occur. So that the soil is attached to or mixed in it, so the situation of sorghum is found and screened with a sieve or a sorter when the contaminants are found.
또한, 세척은 여러 번 반복하지 않으면 표면의 흙, 먼지 등을 충분히 제거할 수 없기 때문에 세척 전에 브러싱 등에 의해 수수의 표면을 씻어내고 세척을 함이 바람직한바, 이는 흙, 먼지 등에는 내열성의 미생물이 혼재해 있고, 이것이 두부 제조 중에 들어가게 되면 두부 부패의 원인이 되기 때문에 충분한 세척을 필요로 하며, 세척시에는 생수를 이용하여 깨끗하게 세척한다.In addition, since the soil cannot be sufficiently removed without repeated washing several times, it is preferable to wash and wash the surface of sorghum by brushing before washing. It is mixed, and if it enters during tofu production, it will cause tofu decay. Therefore, sufficient washing is required, and when washing, clean with fresh water.
그리고, 붉은 수수를 물에 일정시간 침지시키는 바, 수수를 불리는 것은 마쇄를 비교적 용이하게 하기 위함이나, 물에 침지하는 시간은 기온에 따라 달리해야 하지만, 20시간 내지 24시간 정도 침지시킴이 가장 바람직하다.In addition, the red sorghum is immersed in water for a certain time, so called sorghum is to facilitate the grinding, but the time to immerse in the water should vary depending on the temperature, but it is most preferable to immerse about 20 to 24 hours Do.
또한, 붉은 수수는 1～2㎏를 준비하고, 물 예컨대 생수의 양은 준비한 수수의 중량으로 볼 때 2배가 바람직하다.In addition, red sorghum prepares 1 to 2 kg, and the amount of water, for example, bottled water, is preferably twice as large as the weight of the prepared sorghum.
붉은 수수의 마쇄는 생수를 투입하면서 마쇄를 행하게 되는 바, 이는 마쇄중에 발열되는 것을 방지하고, 생수에 의해 용해하는 성분을 용출시켜 내기 위함이다.The grinding of red sorghum is performed while grinding the raw water, in order to prevent heat generation in the grinding and to elute the components dissolved by the bottled water.
붉은 수수의 마쇄에 사용되는 마쇄장치는 50～100 bar의 압력을 갖는 마쇄기가 사용됨이 바람직하다.The grinding device used for the grinding of red sorghum is preferably a grinding machine having a pressure of 50 ~ 100 bar.
붉은 수수 분말의 준비가 완료되면, 후처리 공정을 진행한다. 본 발명에서 주재료가 되는 대두 콩도 역시 거의 수입 산이므로 이러한 수입 대두는 배에 벌크로 선적되어 입항되고, 하역 작업과 동시에 마대에 포장되는데, 이때 어느 정도의 협잡물은 제거되지만 깨진 콩, 벌레 먹은 콩의 혼입과 다른 곡물류, 이물질의 혼입이 일어날 수가 있는바, 여기에 흙이 부착되거나 특히 깨진 콩 등은 그 속에 흙이 혼입되는 경우가 대부분이어서 대두의 상황을 보고 협잡물이 발견될 때에는 체 또는 선별기 등으로 충분히 분리 선별한다 준비할 콩은 대두 콩 50kg를 준비한다.After the preparation of the red sorghum powder is completed, the post-treatment process is performed. Soybean beans, which are the main ingredients of the present invention, are also almost imported, so these imported soybeans are shipped in ships in bulk and arrived at the ships, and packed at the same time as unloading operations. Mixed with other grains and foreign matter may occur. Soil is attached or especially broken soybeans are often mixed with soil. Prepare enough soybeans to prepare 50kg of soy beans.
또한, 세척은 여러 번 반복하지 않으면 표면의 흙, 먼지 등을 충분히 제거할 수 없기 때문에 세척 전에 브러싱 등에 의해 대두의 표면을 씻어내고 세척을 함이 바람직한바, 이는 흙, 먼지 등에는 내열성의 미생물이 혼재해 있고, 이것이 두부 제조 중에 들어가게 되면 두부 부패의 원인이 되기 때문에 충분한 세척을 필요로 한다.In addition, since the soil cannot be sufficiently removed without washing the surface several times, it is preferable to wash the surface of the soybeans by brushing and washing before washing. It is mixed and requires sufficient cleaning as it will cause tofu rot if it enters during tofu production.
또, 대두 콩을 물에 일정시간 침지시켜 콩 불림을 하는 것은 마쇄를 비교적 용이하게 하기 위함이나, 물에 침지하는 시간은 기온에 따라 달리해야 하는바, 이는 기온이 높으면 흡수가 빠르고 기온이 낮으면 흡수가 늦어지므로 하절기에는 10시간, 동 절기에는 12시간을 침지시킴이 가장 바람직하다.In addition, soaking soy beans in water for a certain period of time soaks the beans to make grinding easier, but the time of soaking in water should be different depending on the temperature. Absorption is delayed, so it is most preferable to immerse 10 hours in summer and 12 hours in winter.
이때, 대두 콩이 너무 긴 시간 물에 침지되면 발아를 위한 준비활동이 시작되고 대두 성분 물질이 분해되는 등의 변화가 진행된다.In this case, when soybeans are soaked in water for a long time, preparations for germination are started, and changes such as soybean material are decomposed.
그리고 물 예컨대 생수의 양은 대두 중량으로 볼 때 2.5배가 바람직하다. And the amount of water such as bottled water is preferably 2.5 times by weight of soybean.
상기 콩 불림 과정을 마친 대두 콩은 탱크 내의 생수를 필터가 장착된 스크린을 통해 자연스럽게 빼냄과 동시에 마쇄기에 투입하여 수분을 일부 제거하면서, 다시 생수를 주입시켜 마쇄하는 공정을 거치는 바, 대두 콩 마쇄공정에서 마쇄장치는 100～500 bar의 압력을 갖는 마쇄기가 사용됨이 바람직하다.After the soybean beans have been soaked, the soybean beans are naturally drawn out from the tank through a screen equipped with a filter, and at the same time, a part of the soybean is removed to remove some of the water, and then the bottled water is crushed. In the grinding device is preferably used a grinding machine having a pressure of 100 ~ 500 bar.
상기 마쇄를 거쳐 제조된 고농도의 두유에 다시 생수를 주입하여 혼합/희석시키고, 상기 혼합/희석된 두유를 100∼300mesh의 여과망을 채용한 고속 스크류식 여과기를 통과시켜 비지와 두유를 분리시킬 뿐 아니라 불용성 미세물질이 잔류하지 않도록 여과하는 1차 여과한다.The high concentration soymilk produced through the grinding is again mixed / diluted by injecting bottled water, and the mixed / diluted soymilk is passed through a high-speed screw-type filter employing a 100-300 mesh filter network to separate the busy and soymilk. Primary filtration is performed to ensure that no insoluble fines remain.
상기 1차 여과된 두유를 가열장치인 증기 솥을 통해 105℃로 20∼50min 가열하는 가열하고, 상기 가열단계를 거친 두유를 100∼300mesh 여과망을 채용한 저속 스크류식 여과기로 다시 이송하여 잔여 비지를 완전히 분리시키는 2차 여과시킨다.The first filtered soy milk is heated to 105 ° C. through a steam cooker as a heating device for 20 to 50 minutes, and the soy milk passed through the heating step is transferred back to a low-speed screw type filter employing a 100 to 300 mesh filter network, thereby remaining. Secondary filtration to separate completely.
상기 2차 여과 단계(S8)를 거쳐 비지가 98% 이상 제거된 두유를 냉각장치를 통해 냉각시키고, 상기 냉각단계(S9)를 거친 두유에 죽염을 투입하여 간수를 칠 때, 부재료로 상기 준비과정을 통해 준비한 붉은 수수분말 1～2㎏와 첨가제로 저작감을 높이기 위한 해바라기씨유를 두유에 투입 교반한다.When the soy milk from which 98% or more of the sebum is removed through the secondary filtration step (S8) is cooled through a cooling device, and when bamboo salt is added to the soy milk that has passed through the cooling step (S9) to strike the water, the preparation process as a subsidiary material. 1 to 2 ㎏ of red sorghum powder prepared through through and added sunflower seed oil to soy milk to enhance the chewing feeling.
이때, 죽염은 일반적인 천일염보다 항산화작용이 뛰어나므로, 두부의 유통기간을 증가시킬 수 있으며, 부재료로 투입되는 해바라기씨유의 경우에는 두부가 쫄깃한 저작감을 갖도록 하여 떡과 같은 저작감을 갖게 한다. 따라서, 아이들이 본 발명의 두부를 먹기 좋게 한다.At this time, bamboo salt is more antioxidant than general sun salt, and can increase the shelf life of tofu, and in the case of sunflower seed oil added as a subsidiary material, tofu has a chewy feeling of chewy feeling, such as rice cake. Therefore, it is good for children to eat the tofu of the present invention.
바람직하게, 상기 부재료투입/교반단계(S12)에서 투입된 해바라기씨유는 전체 중량대비 1～2%인 것이 바람직하다.Preferably, the sunflower seed oil added in the subsidiary material input / stirring step (S12) is preferably 1 to 2% of the total weight.
상기 붉은 수수분말와 해바라기씨유가 함께 고르게 혼합된 두유에 응고제를 투입하여 서서히 가열하면서 응고시키는 바, 이때 두유에 응고제를 투입하여 단백질을 지방과 함께 응고시킬 때, 두유와 응고제를 충분히 균일하게 혼합한다.A coagulant is added to the soymilk mixed with the red sorghum powder and sunflower seed oil evenly and coagulated by heating gradually. At this time, when the coagulant is added to the soymilk to coagulate the protein with fat, the soymilk and the coagulant are sufficiently uniformly mixed.
이때 응고제는 천연응고제, 황산칼슘, 염화마그네슘, 염화칼슘중 어느 하나가 사용되는데, 응고제의 사용량은 대두 50kg에서 얻은 두유에 1000∼1500g 정도가 바람직하다.The coagulant is any one of a natural coagulant, calcium sulfate, magnesium chloride, calcium chloride, the amount of the coagulant is preferably 1000 to 1500g in soy milk obtained from 50kg soybean.
또한, 응고된 상태의 순두부를 성형 틀이 아닌 자연상태에서 성형되도록 하는 것이 바람직하다.In addition, it is preferable to make the soft tofu in the solidified state to be molded in the natural state, not the mold.
그리고, 상기 성형 된 두부를 80℃의 자외선을 통해 5∼30sec 살균/소독하는 살균/소독 단계(S15)와; 살균 소독된 두부를 절단장치를 통해 절단하고, 다시 포장장치를 통해 용기에 넣어 밀봉 포장하여 출하하는 절단/포장/출하 단계(S16)를 통해 본 발명의 실시예에 따른 수수가 포함된 고기능성 두부를 제조할 수 있다.And, sterilization / disinfection step (S15) for sterilizing / disinfection of the molded tofu through UV at 80 ℃ 5-30 sec; High-functional tofu containing sorghum in accordance with an embodiment of the present invention through the cutting / packaging / shipping step (S16) of cutting the sterilized sterilized tofu through a cutting device, and then put it in a container through a packaging device for sealing packaging. Can be prepared.
일반적으로 널리 알려진 수수의 영양 분석표는 하기 표와 같다.In general, a well-known nutritional analysis table of sorghum is shown in the following table.
<표><Table>
(㎉)calorie
(㎉)
한편, 상기한 바에서 붉은 수수의 약리효과는 일반적으로 널리 알려진 자명한 사항이므로 상기의 약리효과를 뒷받침하는 임상결과 등에 관해서는 구체화 하지 않았다.On the other hand, the pharmacological effect of red sorghum in the bar as described above is generally known and obvious matters, and the clinical results supporting the above pharmacological effect, etc. have not been specified.
이를 통해 제조된 본 발명의 실시예에 따른 수수가 포함된 고기능성 두부는 수수 자체의 폴리페놀성 화합물 타닌과 항산화 기능 및 죽염을 통해, 유통기한이 획기적으로 증대되며, 붉은 수수를 이용함으로써 붉은 색상의 두부를 제조함으로써 외형의 색상이 수려하고, 붉은 색에 의해 식감을 더욱 북돋게 된다. 또한, 해바라기씨유가 포함되어 쫄깃한 저작감을 느낄 수 있으므로 아이들이 두부를 좋아할 수 있게 된다.High functional tofu containing sorghum according to the embodiment of the present invention prepared through this through the polyphenolic compound tannin and antioxidant function and bamboo salt of sorghum itself, the shelf life is dramatically increased, red color by using red sorghum By tofu of the appearance of the appearance is beautiful, and the red color will further enhance the texture. In addition, sunflower seed oil is included, so children can feel the chewy feeling, so children can like tofu.
한편, 본 발명의 실시예에 따른 수수가 포함된 고기능성 두부 제조방법은 단지 상기한 실시예에 한정되는 것이 아니라 그 기술적 요지를 이탈하지 않는 범위내에서 다양한 변경이 가능하다.On the other hand, the high-functional tofu manufacturing method including sorghum according to an embodiment of the present invention is not limited to the above embodiments, but various modifications can be made within the scope without departing from the technical gist.
도 1은 본 발명의 일실시예에 따른 수수가 포함된 고기능성 두부 제조공정중 부재료 준비공정을 도시한 공정도,1 is a process chart showing a subsidiary material preparation process of a high functional tofu manufacturing process including sorghum according to an embodiment of the present invention,
도 2는 본 발명의 일실시예에 따른 수수가 포함된 고기능성 두부 제조공정을 도시한 공정도이다.Figure 2 is a process diagram showing a high-functional tofu manufacturing process containing sorghum in accordance with an embodiment of the present invention.
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| KR20160022430A (en) * | 2014-08-19 | 2016-03-02 | 강릉원주대학교산학협력단 | Preparation Method of Emulsified Tofu |
| KR102622157B1 (en) * | 2023-10-24 | 2024-01-09 | 농업회사법인 도향 주식회사 | stick type beancurd |
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| KR100906649B1 (en) | 2009-04-03 | 2009-07-07 | 이기범 | A making method for the black bean curd of a black sesame seed |
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| KR101580262B1 (en) * | 2015-04-24 | 2015-12-24 | 손주은 | Method for producing a functional bean curd |
| KR102622157B1 (en) * | 2023-10-24 | 2024-01-09 | 농업회사법인 도향 주식회사 | stick type beancurd |
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