KR20120124964A - method for manufacturing bean curd powder obtained by spray drying of bean curd - Google Patents
method for manufacturing bean curd powder obtained by spray drying of bean curd Download PDFInfo
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- KR20120124964A KR20120124964A KR1020110042935A KR20110042935A KR20120124964A KR 20120124964 A KR20120124964 A KR 20120124964A KR 1020110042935 A KR1020110042935 A KR 1020110042935A KR 20110042935 A KR20110042935 A KR 20110042935A KR 20120124964 A KR20120124964 A KR 20120124964A
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- tofu
- dispersion
- water
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- spray drying
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 71
- 239000000843 powder Substances 0.000 title claims abstract description 44
- 238000000034 method Methods 0.000 title claims abstract description 32
- 238000001694 spray drying Methods 0.000 title claims abstract description 24
- 238000004519 manufacturing process Methods 0.000 title description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 46
- 239000006185 dispersion Substances 0.000 claims abstract description 36
- 238000001035 drying Methods 0.000 claims abstract description 19
- ZIIUUSVHCHPIQD-UHFFFAOYSA-N 2,4,6-trimethyl-N-[3-(trifluoromethyl)phenyl]benzenesulfonamide Chemical compound CC1=CC(C)=CC(C)=C1S(=O)(=O)NC1=CC=CC(C(F)(F)F)=C1 ZIIUUSVHCHPIQD-UHFFFAOYSA-N 0.000 claims abstract description 10
- 102000015439 Phospholipases Human genes 0.000 claims abstract description 10
- 108010064785 Phospholipases Proteins 0.000 claims abstract description 10
- 238000000227 grinding Methods 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 4
- 239000000654 additive Substances 0.000 claims description 3
- 235000013622 meat product Nutrition 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 230000000996 additive effect Effects 0.000 claims description 2
- 235000013361 beverage Nutrition 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 claims description 2
- 235000013365 dairy product Nutrition 0.000 claims description 2
- 235000013402 health food Nutrition 0.000 claims description 2
- 235000015243 ice cream Nutrition 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
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- 238000003860 storage Methods 0.000 description 5
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 4
- 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 4
- 235000008696 isoflavones Nutrition 0.000 description 4
- 235000010445 lecithin Nutrition 0.000 description 4
- 229940067606 lecithin Drugs 0.000 description 4
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- 238000005259 measurement Methods 0.000 description 4
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- 239000000701 coagulant Substances 0.000 description 3
- 238000005345 coagulation Methods 0.000 description 3
- 230000015271 coagulation Effects 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 229930182470 glycoside Natural products 0.000 description 3
- 150000002338 glycosides Chemical class 0.000 description 3
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- 238000010438 heat treatment Methods 0.000 description 3
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- 238000012360 testing method Methods 0.000 description 3
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- 235000010582 Pisum sativum Nutrition 0.000 description 2
- 240000004713 Pisum sativum Species 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
- ZQSIJRDFPHDXIC-UHFFFAOYSA-N daidzein Chemical compound C1=CC(O)=CC=C1C1=COC2=CC(O)=CC=C2C1=O ZQSIJRDFPHDXIC-UHFFFAOYSA-N 0.000 description 2
- 235000021107 fermented food Nutrition 0.000 description 2
- OZBAVEKZGSOMOJ-MIUGBVLSSA-N glycitin Chemical compound COC1=CC(C(C(C=2C=CC(O)=CC=2)=CO2)=O)=C2C=C1O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O OZBAVEKZGSOMOJ-MIUGBVLSSA-N 0.000 description 2
- 238000007602 hot air drying Methods 0.000 description 2
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- 235000015097 nutrients Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000010865 sewage Substances 0.000 description 2
- 235000013322 soy milk Nutrition 0.000 description 2
- ASWBNKHCZGQVJV-UHFFFAOYSA-N (3-hexadecanoyloxy-2-hydroxypropyl) 2-(trimethylazaniumyl)ethyl phosphate Chemical compound CCCCCCCCCCCCCCCC(=O)OCC(O)COP([O-])(=O)OCC[N+](C)(C)C ASWBNKHCZGQVJV-UHFFFAOYSA-N 0.000 description 1
- TWCMVXMQHSVIOJ-UHFFFAOYSA-N Aglycone of yadanzioside D Natural products COC(=O)C12OCC34C(CC5C(=CC(O)C(O)C5(C)C3C(O)C1O)C)OC(=O)C(OC(=O)C)C24 TWCMVXMQHSVIOJ-UHFFFAOYSA-N 0.000 description 1
- PLMKQQMDOMTZGG-UHFFFAOYSA-N Astrantiagenin E-methylester Natural products CC12CCC(O)C(C)(CO)C1CCC1(C)C2CC=C2C3CC(C)(C)CCC3(C(=O)OC)CCC21C PLMKQQMDOMTZGG-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 241001107116 Castanospermum australe Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- XJTZHGNBKZYODI-UHFFFAOYSA-N Glycitin Natural products OCC1OC(Oc2ccc3OC=C(C(=O)c3c2CO)c4ccc(O)cc4)C(O)C(O)C1O XJTZHGNBKZYODI-UHFFFAOYSA-N 0.000 description 1
- 102000004157 Hydrolases Human genes 0.000 description 1
- 108090000604 Hydrolases Proteins 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
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- 150000001413 amino acids Chemical class 0.000 description 1
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- 230000008901 benefit Effects 0.000 description 1
- 102000006995 beta-Glucosidase Human genes 0.000 description 1
- 108010047754 beta-Glucosidase Proteins 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000021279 black bean Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000007240 daidzein Nutrition 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013367 dietary fats Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 238000002036 drum drying Methods 0.000 description 1
- 244000013123 dwarf bean Species 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- TZBJGXHYKVUXJN-UHFFFAOYSA-N genistein Natural products C1=CC(O)=CC=C1C1=COC2=CC(O)=CC(O)=C2C1=O TZBJGXHYKVUXJN-UHFFFAOYSA-N 0.000 description 1
- 229940045109 genistein Drugs 0.000 description 1
- 235000006539 genistein Nutrition 0.000 description 1
- ZCOLJUOHXJRHDI-CMWLGVBASA-N genistein 7-O-beta-D-glucoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC(O)=C2C(=O)C(C=3C=CC(O)=CC=3)=COC2=C1 ZCOLJUOHXJRHDI-CMWLGVBASA-N 0.000 description 1
- 235000021331 green beans Nutrition 0.000 description 1
- PFOARMALXZGCHY-UHFFFAOYSA-N homoegonol Natural products C1=C(OC)C(OC)=CC=C1C1=CC2=CC(CCCO)=CC(OC)=C2O1 PFOARMALXZGCHY-UHFFFAOYSA-N 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 description 1
- 235000021332 kidney beans Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
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- 235000016709 nutrition Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
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- 150000003904 phospholipids Chemical class 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
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- 238000012545 processing Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000017709 saponins Nutrition 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 235000021264 seasoned food Nutrition 0.000 description 1
- 210000002374 sebum Anatomy 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 101150021316 tofu-6 gene Proteins 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 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
- 229930003231 vitamin Natural products 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
-
- 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
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/33—Removing undesirable substances, e.g. bitter substances using enzymes; Enzymatic transformation of pulses or legumes
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/46—Spray-drying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
-
- 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
- A23V2300/26—Homogenisation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Description
본 발명은 두부의 장기간 유통이 가능하도록 하기 위하여 두부를 분말화하는 방법에 관한 것으로서, 좀더 상세하게는 두부에 물을 첨가하고 분쇄한 다음 분무건조하여 두부분말을 제조하는 방법에 관한 것이다.The present invention relates to a method of powdering tofu in order to enable long-term distribution of tofu, and more particularly, to a method of preparing tofu by adding water to the tofu, pulverizing and spray drying.
두부는 대두를 원료로 하여 제조되는 식품으로서, 세척된 대두를 물에 충분히 불린 후에 물과 함께 맷돌 등으로 마쇄하고 끓인 다음 응고제를 첨가하여 응고시켜 제조된다.Tofu is a food produced using soybean as a raw material, and the soybeans are soaked in water, then ground with water, milled with millstone, and then boiled, followed by coagulation by adding a coagulant.
마쇄된 대두(이하, 대두액이라고 함)에서 비지를 분리하는 방법에 따라 온비지 방식, 생비지 방식 및 전두부로 나누어지며, 온비지 방식은 대두액을 가열한 후 비지를 분리?제거하는 방식이고, 생비지 방식은 대두액에서 비지를 분리?제거한 다음 가열하는 방식이며, 전두부는 비지를 분리하지 않고 대두액 전부를 이용하여 두부를 제조하는 방식이다.According to the method of separating the sewage from ground soybean (hereinafter referred to as soy solution), it is divided into on-visage method, live-visage method, and frontal tofu.On-visage method is a method of separating and removing soybeans after heating soybean solution. , The raw busy method is a method of separating and removing the busy paper from soybean solution and then heating, and the frontal part is a method of manufacturing tofu using all the soybean juice without separating the busy paper.
두유의 원료인 대두는 영양학적으로 우수한 성분과 기능적 가치가 높은 성분을 함유하고 있으며, 포화지방산이 적고 다량의 불포화지방산을 함유하며 콜레스테롤이 없어 식이지방 섭취조절 및 성인질환을 감소시킬 수 있는 양질의 영양식품이다.Soy milk, a raw material of soy milk, contains nutritionally superior ingredients and high functional value. It contains less saturated fatty acid, contains a large amount of unsaturated fatty acid, and has no cholesterol so that it can control dietary fat intake and reduce adult diseases. Nutritional food.
대두 성분은 지질 20%, 단백질 40%, 탄수화물 35% 및 5%의 기타성분으로 구성되어 있으며, 기타성분으로는 체내 조절소인 비타민이나 무기질 등이 있으며, 생리활성물질인 이소플라본, 사포닌, 레시틴, 펩티드, 아미노산 등을 포함하고 있다.Soybean is composed of 20% lipid, 40% protein, 35% carbohydrate, and 5% other ingredients. Other ingredients include vitamins and minerals, which are regulators of the body, and isoflavones, saponins, lecithin, Peptides, amino acids and the like.
대두의 단백질은 필수아미노산을 풍부하게 함유하고 있는 식물성 단백질로서, 최근에는 동물성 단백질의 대체식품으로 각광받고 있으며 간식이나 음료로도 많이 이용되고 있다.Soy protein is a vegetable protein that contains abundant essential amino acids, and has recently been spotlighted as an alternative to animal protein, and is widely used as a snack or drink.
대두의 효능과 밀접한 관련이 있는 이소플라본은 97%의 배당체(glycoside)와 3%의 비배당체(aglycones)를 함유하고 있으며, 배당체는 제니스틴(genistin), 다이드진(daidzin), 글리시틴(glycitin)의 형태로 대두에 존재하고, 비배당체는 제니스테인(genistein), 다이드제인(daidzein), 글리시테인(glycitein) 및 그 밖의 여러 유도체 등으로 구성되어 있으며, 비발효식품에 존재하는 이소플라본 배당체보다는 발효식품에 존재하는 이소플라본 비배당체가 생체이용성 측면에서 매우 우수한 것으로 알려져 있다.Closely related to the efficacy of soybean isoflavones contain 97% glycosides and 3% aglycones. It is present in soybeans in the form of glycitin, and the nonglycoside is composed of genistein, daidzein, glycidin and other derivatives, and isoflavones present in non-fermented foods. It is known that isoflavone nonglycosides present in fermented foods are more excellent in terms of bioavailability than glycosides.
그런데 대두로 제조되는 두부는 조리된 상태에서 유통되기 때문에, 보관하는 동안 대두에 함유된 생리활성물질들이 변질될 가능성이 있으며, 특히 베타-글루코시다제에 의해 배당체가 분해되면서 생성되는 당 또는 아글리콘(aglycone)이 주변에 존재하는 부패균의 영양원으로 작용하여 두부가 부패하는 문제가 발생한다.However, since tofu made with soybeans is distributed in a cooked state, there is a possibility that bioactive substances contained in soybeans are deteriorated during storage, and in particular, sugars or aglycons produced when glycosides are degraded by beta-glucosidase (aglycone) acts as a nutrient source of decaying bacteria around, causing the problem of tofu decay.
상기의 문제를 해결하기 위하여 두부를 고온에서 살균하거나 부패방지효소 또는 방부제 등의 첨가제를 첨가하여 보관기간을 연장하기도 하나, 고온 살균은 부패균뿐만 아니라 두부에 함유된 영양성분까지 파괴하고, 첨가제 등은 두부의 맛을 떨어뜨리고 건강을 해롭게 할 우려가 있으므로 바람직하지 않다.In order to solve the above problems, sterilization of the tofu at high temperature or the addition of additives such as anti-corrosive enzymes or preservatives may be used to prolong the storage period. It is not preferable because it may deteriorate the taste of tofu and harm health.
상기의 문제를 해결하기 위한 다른 방안으로서, 대두를 볶은 다음 분말화하거나, 대두액을 건조하여 분말화하거나 또는 대두액에서 비지를 분리하고 남은 콩물을 끓인 후 건조하여 분말화함으로써 영양성분과 맛을 보존하면서 저장성을 향상시키고자 하는 방안이 제시되고 있다.As another solution to solve the above problems, roasted and powdered soybeans, or powdered by drying soybean juice, or by separating the sewage from soybean juice and boiling the remaining soybeans and then dried and powdered A method to improve storage while preserving has been proposed.
그러나 상기의 방법들은 단순히 대두를 분말화하거나 약간의 가공과정을 거쳐 분말화하였을 뿐이며, 상기 분말로 두부를 제조하기 위해서는 끓이고 응고시키고 성형하는 과정을 거쳐야 하므로 일반 소비자가 이용하기에 까다롭고 번거로워서 이용 면에서 활성화되지 못하였다.However, the above methods are simply powdered soybean or powdered through a slight processing process, and in order to prepare tofu from the powder, it must be boiled, solidified and molded to be difficult and cumbersome for the general consumer to use. It was not activated at.
본 발명이 해결하려는 과제는 두부를 분말화함으로써 장기간 유통이 가능하고 맛의 변화를 최소화하면서 간단히 조리하여 섭취할 수 있도록 하는 두부분말의 제조방법을 제공하는 것이다.The problem to be solved by the present invention is to provide a manufacturing method of two-part powder that can be cooked and ingested while tofu can be distributed for a long time by minimizing the change in taste.
또한, 두부를 분말화하는 과정에서 두부입자와 물이 층을 형성하는 것을 방지하여, 두부분말의 제조가 균일하고 원활하게 진행되도록 하는 방법을 제공하는 것이다.In addition, the tofu particles and water to prevent the formation of a layer in the process of powdering the tofu, to provide a method for the production of the two powders to proceed uniformly and smoothly.
상기 과제를 달성하기 위하여, 본 발명은 두부에 물을 첨가하여 수분함량이 90~95중량%가 되도록 하는 단계; 상기 물이 첨가된 두부를 균질기에서 분쇄하여 분산액을 제조하는 단계; 및 상기 분산액을 분무건조하여 수분함량 1~5중량%의 두부분말을 제조하는 단계;를 포함하는, 두부를 분무건조하여 두부분말을 제조하는 방법을 제공한다.In order to achieve the above object, the present invention comprises the steps of adding water to the head to 90 to 95% by weight of water; Preparing a dispersion by grinding the tofu added with water in a homogenizer; And spray-drying the dispersion to prepare a two-part powder having a moisture content of 1 to 5% by weight. The method includes preparing the two-part powder by spray drying the tofu.
이때, 상기 두부는 일반 두부, 전두부 및 연두부로 이루어진 군에서 선택되는 적어도 어느 하나인 것이 바람직하다.At this time, the tofu is preferably at least one selected from the group consisting of general tofu, frontal tofu and soft tofu.
또한, 상기 분산액을 제조하는 단계는, 물이 첨가된 두부를 20000~25000rpm으로 운전되는 균질기에서 15~25분간 분쇄하는 것이 바람직하다.In addition, in the preparing of the dispersion, it is preferable to grind the tofu added with water in a homogenizer operated at 20000 to 25000 rpm for 15 to 25 minutes.
또한, 상기 분산액을 제조하는 단계는, 물이 첨가된 두부에 포스포리파아제 1~3중량%를 첨가한 후 균질기에서 분쇄하는 것이 바람직하다.In addition, in the preparing of the dispersion, it is preferable to add 1 to 3% by weight of phospholipase to the head to which water is added, and then grind in a homogenizer.
또한, 상기 분산액의 분무건조는 인입온도 170~190℃, 배기온도 95~100℃인 열풍으로 건조하는 것이 바람직하다.In addition, the spray drying of the dispersion is preferably dried by hot air having a draw temperature of 170 ~ 190 ℃, exhaust temperature of 95 ~ 100 ℃.
또한, 상기 제조된 두부분말은 과자류, 아이스크림류, 유가공품, 식육제품, 어육제품, 음료류, 건강식품, 조미식품, 우유 또는 면류의 첨가소재로 이용되는 것이 바람직하다.In addition, the prepared two-part powder is preferably used as an additive material of confectionery, ice cream, dairy products, meat products, fish products, beverages, health foods, seasoned foods, milk or noodles.
본 발명의 두부분말 제조방법에 따르면, 제조된 두부분말의 수분함량이 5중량% 미만으로 되어 장기간 보관이 가능하며, 색상이 우수하여 고품질의 두부분말 제조가 가능하다.According to the two-part powder production method of the present invention, the moisture content of the two-part powder is less than 5% by weight can be stored for a long time, and excellent color is possible to manufacture a high-quality two powder.
또한, 간단히 조리하여 섭취할 수 있으므로, 유용성분이 풍부하게 함유된 두부의 보급이 촉진되어 소비자의 건강증진에 기여할 수 있다.In addition, since it can be easily cooked and ingested, the dissemination of tofu containing abundant useful ingredients may be promoted, thereby contributing to health promotion of consumers.
이하, 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail.
본 발명의 두부분말 제조방법은 두부를 미세하게 분쇄하고 균질화한 다음 분무건조하는 과정으로 이루어진다.The two-part powder preparation method of the present invention consists of a process of finely pulverizing the tofu, homogenizing and spray drying.
먼저 두부를 준비하는데, 상기 두부는 일반 두부, 전두부 또는 연두부 등 대두로 제조된 두부이면 그 종류에 제약받지 않으며, 1종 또는 2종 이상을 혼합하여 사용하는 것도 가능하다.First tofu is prepared, the tofu is not limited to the type of tofu made of soybeans such as general tofu, whole tofu or soft tofu, it is also possible to use one kind or a mixture of two or more kinds.
상기 두부는 공지의 방법으로 제조될 수 있으며, 상기 두부제조에 사용되는 대두 또한 완두콩, 풋콩, 강낭콩, 검정콩, 서리태, 서목태, 밤콩, 청태, 백태, 작두콩 등 종류에 제한받지 아니하고, 1종 또는 2종 이상을 혼합하여 사용하여도 무방하다.The tofu can be prepared by a known method, soybeans used in the tofu production is not limited to varieties such as peas, green beans, kidney beans, black beans, frosted, Seomoktae, chestnut, chungtae, white, peas, etc., one or two You may mix and use species or more.
상기 준비된 두부에 음용 가능한 깨끗한 물을 첨가하여 수분함량이 90~95중량%가 되도록 한다.To the prepared tofu is added clean drinking water so that the water content is 90 to 95% by weight.
상기 수분함량이 90중량% 미만이면 분쇄된 두부가 물과 충분히 균질화하지 못하여 분무건조가 원활히 이루어지지 못하고, 95중량%를 초과하면 건조된 두부분말의 수분함량이 5중량%를 초과하게 되어 보관성이 저하되므로 바람직하지 않다.When the moisture content is less than 90% by weight, the ground tofu may not be sufficiently homogenized with water, and spray drying may not be performed smoothly. When the moisture content is more than 95% by weight, the moisture content of the dried two parts powder exceeds 5% by weight. It is not preferable because it is lowered.
다음은 상기 물이 첨가된 두부를 균질기(homogenizer)을 이용하여 분쇄하여 분산액을 제조하는데, 분쇄하기 전 두부를 으깬 다음 분쇄하면 좀더 빨리 균질화할 수 있다.Next, the water is added tofu tofu using a homogenizer (homogenizer) to prepare a dispersion, it is possible to homogenize more quickly by crushing the tofu before grinding.
물이 첨가된 두부는 20000~25000rpm으로 운전되는 균질기에서 15~25분간 체류하며, 상기 균질기에서 두부가 충분히 미세하게 분쇄되면서 물에 균일하게 분산된다.Tofu added with water stays in a homogenizer operated at 20000 to 25000 rpm for 15 to 25 minutes, and the tofu is uniformly dispersed in water while the tofu is finely ground in the homogenizer.
다음은 상기 분산액을 건조하여 두부분말을 제조하는데, 건조방법에는 열풍건조, 냉풍건조, 진공건조, 동결건조, 드럼건조, 분무건조 방식이 있으나 본 발명에서는 분무건조 방식을 이용한다.Next, the dispersion is dried to prepare two-part powders. The drying method includes hot air drying, cold air drying, vacuum drying, freeze drying, drum drying, and spray drying, but the spray drying method is used in the present invention.
분무건조는 건조시간이 짧아서 열에 의한 영양성분의 파괴가 적고 연속작업이 가능하므로, 본 발명에서와 같이 초기 수분농도가 높은 분산액의 건조에 적합하고, 특히 제조된 두부분말의 건조도가 높고 색상변화가 작아서 저장성이 우수하고 품질저하가 방지되므로, 본 발명에 따른 두부분말을 이용하여 고품질의 두부를 제조할 수 있다.Spray drying has a short drying time, so the nutrients are not destroyed by heat and continuous operation is possible. Therefore, the spray drying is suitable for drying a dispersion having a high initial water concentration as in the present invention. Since the storage capacity is low and quality is prevented from being small, high quality tofu can be manufactured using the two-part powder according to the present invention.
그런데 두부입자와 물의 분산액은 정체시 두부입자와 물이 상하로 분리되는 층분리 현상이 나타나게 되며, 이에 따라 분산액을 분무건조하기 위하여 균질기에서 분무기(atomizer)로 이송하는 도중 또는 정체구간에서 두부입자가 침강하여 분산이 불균일하게 되는 분산성의 저하현상이 발생할 수 있다.However, the dispersion of the tofu particles and water will show a layer separation phenomenon in which the tofu particles and water are separated up and down during stagnation. Accordingly, the tofu particles are transferred from the homogenizer to the atomizer to spray dry the dispersion, or in the stagnation section. Degradation of dispersibility may occur due to precipitation and uneven dispersion.
이러한 분산의 불균일 현상은 분무기에서 분무건조가 균일하게 이루어지지 못하는 원인이 될 수 있으므로 상기 분산액의 분산성을 향상시킬 필요가 있다.This non-uniformity of dispersion may cause the spray drying is not uniform in the sprayer, it is necessary to improve the dispersibility of the dispersion.
이를 위하여 상기 물이 첨가된 두부에 포스포리파아제(phospholipase)를 1~3중량% 첨가하여 분산액을 제조한다.To this end, 1 to 3 wt% of phospholipase is added to the tofu to which the water is added to prepare a dispersion.
포스포리파아제는 인지방질의 가수분해효소로서, 대두에 함유된 인지방질인 레시틴(lecithin)을 가수분해하여 리소레시틴(lysolecithin)으로 전환시키는데, 리소레시틴은 계면활성제 작용을 하여 물에서의 두부입자의 분산성을 향상시키는데 도움을 준다.Phospholipase is a phospholipid hydrolase, which hydrolyzes lecithin, a phospholipid, contained in soybeans and converts it to lysolecithin, which acts as a surfactant to Helps to improve dispersibility
상기 포스포리파아제의 함량이 1중량% 미만이면 분산액의 분산성 향상효과가 미미하고, 3중량%를 초과하면 산화방지 효과가 있는 레시틴이 리소레시틴으로 전환되어 그만큼 레시틴의 함량이 감소하므로, 제조되는 두부분말의 산화가 좀더 빨리 진행되어 저장성이 저하되므로 바람직하지 않다.When the content of the phospholipase is less than 1% by weight, the dispersibility improvement effect of the dispersion is insignificant, and when the content of the phospholipase exceeds 3% by weight, the lecithin having an antioxidant effect is converted to lysocithin to reduce the amount of lecithin. It is not preferable because the oxidation of the two parts proceeds faster and the shelf life is lowered.
균질기로부터 인입된 분산액은 분무기에서 분무?건조되며, 건조매체인 열풍은 인입온도 170~190℃, 배기온도 95~100℃가 바람직하며, 분무기는 원반회전식 분무기 또는 노즐식 분무기 모두 사용 가능하다.The dispersion liquid drawn in from the homogenizer is sprayed and dried in a sprayer, and the hot air, which is a dry medium, is preferably drawn at a temperature of 170 to 190 ° C and an exhaust temperature of 95 to 100 ° C.
상기 분무기에서 건조가 완료되면 수분함량 1~5중량%의 두부분말이 제조되는데, 상기와 같이 제조된 두부분말은 수분함량이 매우 낮아서 장기간 보관이 가능하다.When the drying is completed in the sprayer is a two-part powder of moisture content of 1 to 5% by weight, the two-part powder prepared as described above is very low moisture content can be stored for a long time.
상기 두부분말에 식성에 따라 적당량의 물을 첨가하면 가열이나 응고과정 없이 바로 섭취가 가능하므로 간편하게 조리가 가능하다.
If the appropriate amount of water is added to the two parts according to the diet, it is possible to eat immediately without heating or coagulation process, so it is easy to cook.
이하, 본 발명을 하기의 실시예, 비교예 및 시험예에 의거하여 좀더 상세하게 설명한다.Hereinafter, the present invention will be described in more detail with reference to the following examples, comparative examples and test examples.
단, 하기 실시예는 본 발명을 예시하기 위한 것일 뿐, 본 발명이 하기 실시예에 의해 한정되는 것이 아니고, 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서 치환 및 균등한 타 실시예로 변경할 수 있음은 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 있어서 명백할 것이다.
It is to be understood, however, that the invention is not to be construed as limited to the embodiments set forth herein, but is capable of modifications and equivalents within the spirit and scope of the invention. Will be apparent to those skilled in the art to which the present invention pertains.
<실시예 1>≪ Example 1 >
대두를 물과 함께 마쇄한 다음 끓이고 응고제를 첨가하여 압착?응고시키는 공지의 방법으로 전두부를 제조하였다.Soybeans were crushed with water, then boiled, and the whole head was prepared by a known method of pressing and coagulation by adding a coagulant.
상기 제조된 전두부 6㎏에 물 2㎏을 첨가하고 으깬 다음 23000rpm으로 운전되는 균질기에 투입하여, 물에 미세한 두부입자가 분산된 분산액을 얻었다.2 kg of water was added to 6 kg of the prepared frontal head, crushed, and put into a homogenizer operated at 23000 rpm to obtain a dispersion in which fine tofu particles were dispersed in water.
상기 분산액의 수분함량은 91.2중량%이고, 20분간 균질화한 후 분무건조기에 이송하였다.The water content of the dispersion was 91.2% by weight, homogenized for 20 minutes and then transferred to the spray dryer.
분무건조기는 원반회전식 분무기로서, 원반의 회전수는 18000rpm이며, 건조매체인 열풍의 인입온도는 180℃이고 배기온도는 98℃로 운전된다.The spray dryer is a disk rotary atomizer, the rotation speed of the disk is 18000rpm, the hot air inlet temperature of the drying medium is 180 ℃ and the exhaust temperature is operated at 98 ℃.
상기 분무건조기를 통과하여 회수된 두부분말은 395g으로서, 회수율은 56.7%이었다.
The two part powders recovered through the spray dryer were 395 g, and the recovery rate was 56.7%.
<실시예 2><Example 2>
대두를 물과 함께 마쇄하고 비지를 분리한 다음 끓이고 응고제를 첨가하여 압착?응고시키는 공지의 방법으로 두부를 제조하였다.Tofu was prepared by a known method in which soybeans were crushed with water, the sebum was separated, then boiled, and a coagulant was added.
상기 제조된 두부 6㎏에 물 2㎏을 첨가하고 으깬 다음 23000rpm으로 운전되는 균질기에 투입하여, 물에 미세한 두부입자가 분산된 분산액을 얻었다.2 kg of water was added to the prepared tofu 6 kg, crushed, and then put into a homogenizer operated at 23000 rpm to obtain a dispersion in which fine tofu particles were dispersed in water.
상기 분산액의 수분함량은 93.3중량%이고, 20분간 균질화한 후 분무건조기에 이송하였다.The water content of the dispersion was 93.3% by weight, homogenized for 20 minutes and then transferred to the spray dryer.
분무건조기는 원반회전식 분무기로서, 원반의 회전수는 18000rpm이며, 건조매체인 열풍의 인입온도는 180℃이고 배기온도는 98℃로 운전된다.The spray dryer is a disk rotary atomizer, the rotation speed of the disk is 18000rpm, the hot air inlet temperature of the drying medium is 180 ℃ and the exhaust temperature is operated at 98 ℃.
상기 분무건조기를 통과하여 회수된 두부분말은 301g으로서, 회수율은 56.2%이었다.
The two part powders recovered through the spray dryer were 301 g, and the recovery rate was 56.2%.
<실시예 3><Example 3>
상기 실시예 1에서, 균질기에 포스포리파아제 150g을 첨가하여 분산액을 제조한 것을 제외하고는 상기 실시예 1과 동일한 방법으로 두부분말을 제조하였으며, 회수된 두부분말은 428g으로서, 회수율은 61.5%이었다.
In Example 1, except that the dispersion was prepared by adding 150 g of phospholipase to the homogenizer, two parts were prepared in the same manner as in Example 1, and the recovered two parts were 428 g and the recovery was 61.5%. .
<비교예 1>≪ Comparative Example 1 &
상기 실시예 1의 분산액을 분무건조기에서 건조하지 않고, 터널식 열풍건조기에서 50℃의 열풍으로 건조한 것을 제외하고는 상기 실시예 1과 동일한 방법으로 두부분말을 제조하였으며, 회수된 두부분말은 334g으로서, 회수율은 48.0%이었다.
The two parts of the powder was prepared in the same manner as in Example 1, except that the dispersion of Example 1 was not dried in a spray dryer and dried by a hot air at 50 ° C. in a tunnel type hot air dryer, and the recovered two parts were 334 g, The recovery was 48.0%.
<비교예 2>Comparative Example 2
상기 실시예 1의 분산액을 분무건조기에서 건조하지 않고, 70torr, 50℃에서 진공건조한 것을 제외하고는 상기 실시예 1과 동일한 방법으로 두부분말을 제조하였으며, 회수된 두부분말은 384g으로서, 회수율은 55.2%이었다.
Except not drying the dispersion of Example 1 in a spray dryer, 70torr, except that vacuum dried at 50 ℃ two parts were prepared in the same manner as in Example 1, the recovered two parts are 384g, the recovery rate is 55.2 It was%.
<비교예 3>≪ Comparative Example 3 &
상기 실시예 1의 분산액을 분무건조기에서 건조하지 않고, 70torr, 60℃에서 진공건조한 것을 제외하고는 상기 실시예 1과 동일한 방법으로 두부분말을 제조하였으며, 회수된 두부분말은 372g으로서, 회수율은 53.4%이었다.
Except not drying the dispersion of Example 1 in a spray dryer, 70torr, except that the vacuum dried at 60 ℃ to prepare a two-part powder in the same manner as in Example 1, the recovered two-part powder is 372g, the recovery rate is 53.4 It was%.
<비교예 4>≪ Comparative Example 4 &
상기 실시예 1에서, 전두부 6㎏에 물 500g을 첨가하고 으깬 다음 균질기에 투입한 것을 제외하고는 상기 실시예 1과 동일한 방법으로 두부분말을 제조하였으며, 분산액의 수분함량은 89.2중량%이고, 회수된 두부분말은 346g으로서, 회수율은 49.7%이었다.
In Example 1, two parts of powder was prepared in the same manner as in Example 1, except that 500 g of water was added to 6 kg of the frontal head, crushed, and then put into a homogenizer, and the water content of the dispersion was 89.2% by weight, and recovered. The two part powders were 346g and the recovery was 49.7%.
<비교예 5>≪ Comparative Example 5 &
상기 실시예 1에서, 전두부 6㎏에 물 10㎏을 첨가하고 으깬 다음 균질기에 투입한 것을 제외하고는 상기 실시예 1과 동일한 방법으로 두부분말을 제조하였으며, 분산액의 수분함량은 95.6중량%이고, 회수된 두부분말은 413g으로서, 회수율은 59.3%이었다.
In Example 1, two parts of the powder was prepared in the same manner as in Example 1, except that 10 kg of water was added to 6 kg of the frontal head, crushed, and then put into a homogenizer, and the water content of the dispersion was 95.6% by weight, The recovered two part powder was 413 g, and the recovery rate was 59.3%.
<시험예 1> 수분함량 측정Test Example 1 Measurement of Water Content
상기 실시예 및 비교예의 과정을 각각 3회 반복하여 얻어진 두부분말의 수분함량을 측정하여 하기 표 1에 나타내었다.
The water content of the two-part powders obtained by repeating the procedure of Example and Comparative Example three times is shown in Table 1 below.
상기 표 1에 나타난 바와 같이, 분산액에 포스포리파아제가 첨가된 실시예 3의 두부분말의 수분함량이 가장 낮았고, 실시예 1~3 모두 2중량% 이내임을 알 수 있다.As shown in Table 1, the water content of the two-part powder of Example 3 to which the phospholipase was added to the dispersion was the lowest, it can be seen that Examples 1 to 3 are all within 2% by weight.
분무건조 대신 열풍건조 또는 진공건조를 실시한 비교예 1~3 및 분산액의 수분함량이 95중량%를 초과한 비교예 5는 4중량%를 초과하는 두부분말 수분함량을 보였으며, 분산액의 수분함량이 90중량% 미만인 비교예 4의 두부분말 수분함량은 평균값이 2중량% 미만으로 측정되었으나, 각 측정별 편차가 심하였다.Comparative Examples 1 to 3 and hot water drying or vacuum drying instead of spray drying and Comparative Example 5 having a moisture content of more than 95% by weight showed a two-part water content exceeding 4% by weight, and the water content of the dispersion was The moisture content of the two-part powder of Comparative Example 4, which is less than 90% by weight, was measured to be less than 2% by weight, but the variation was severe for each measurement.
식품의 수분함량은 저장성을 좌우하는 중요지표로서, 본 발명에 따른 실시예의 두부분말이 수분함량 2중량% 미만으로 측정되어 장기간 보관이 가능함을 알 수 있으며, 건조방법 및 건조조건이 두부분말의 저장성을 결정하는데 중요함을 알 수 있다.Moisture content of food is an important indicator to determine the shelf life, it can be seen that the two-part powder of the embodiment according to the present invention is measured to be less than 2% by weight of water can be stored for a long time, the drying method and the drying conditions of the two-part powder It is important to determine this.
특히, 실시예 3에서 수분함량이 가장 낮게 나타난 결과로부터, 포스포리파아제의 작용에 의해 두부입자의 분산이 안정적으로 유지되어 분무건조가 균일하게 진행될 수 있었던 것으로 판단된다.
In particular, from the results of the lowest water content in Example 3, it is determined that the dispersion of the tofu particles was stably maintained by the action of phospholipase so that spray drying could proceed uniformly.
<시험예 2> 건조방법에 따른 색도변화 측정Test Example 2 Measurement of Chromaticity Change According to Drying Method
상기 실시예 1 및 비교예 1~3의 과정을 각각 2회 반복하고, 얻어진 두부분말을 L*a*b* 표색계를 이용하여 색도를 측정하고 그 결과를 하기 표 2에 나타내었다.The procedure of Example 1 and Comparative Examples 1 to 3 were repeated twice, and the two parts obtained were measured using a L * a * b * colorimeter, and the results are shown in Table 2 below.
대조군으로서 전두부의 색도를 측정하여 표기하였다.
The chromaticity of the frontal head was measured and expressed as a control.
상기 표 2의 결과, 실시예 1이 비교예 1~3에 비하여 명도(L*값)가 우수하고 갈변현상을 가늠할 수 있는 황색도(b*값)가 비교적 작은 것으로 나타나, 본 발명에 따른 분무건조 방식이 열풍건조 및 진공건조 방식에 비하여 우수한 색상을 나타내므로 상품성에 있어서 여타 건조방식보다 비교우위에 있음을 알 수 있다.
As a result of Table 2, Example 1 was shown to be excellent in brightness (L * value) and relatively small yellowness (b * value) that can measure browning phenomenon compared to Comparative Examples 1 to 3, spraying according to the present invention Since the drying method shows an excellent color compared to the hot air drying and vacuum drying method, it can be seen that the drying method has a comparative advantage over other drying methods.
이상에서 살펴본 바와 같이 본 발명의 두부분말 제조방법에 따르면, 제조된 두부분말의 수분함량이 5중량% 미만으로 되어 장기간 보관이 가능하고, 색상이 우수하여 고품질의 두부분말 제조가 가능하며, 또한 간단히 조리하여 섭취할 수 있으므로 유용성분이 풍부하게 함유된 두부의 보급이 촉진되어 소비자의 건강증진에 기여할 수 있다.As described above, according to the two-part powder production method of the present invention, the moisture content of the two-part powder is less than 5% by weight, which enables long-term storage, excellent color, and high-quality two-part powder production. Since it can be cooked and consumed, the spread of tofu, which is rich in useful ingredients, can be promoted, thereby contributing to the health of consumers.
Claims (6)
상기 물이 첨가된 두부를 균질기에서 분쇄하여 분산액을 제조하는 단계; 및
상기 분산액을 분무건조하여 수분함량 1~5중량%의 두부분말을 제조하는 단계;를 포함하는, 두부를 분무건조하여 두부분말을 제조하는 방법.Adding water to the tofu so that the water content is 90 to 95% by weight;
Preparing a dispersion by grinding the tofu added with water in a homogenizer; And
Spray drying the dispersion to produce a two-part powder of water content 1 to 5% by weight; comprising, spray drying the tofu to produce a two-part powder.
상기 두부는 일반 두부, 전두부 및 연두부로 이루어진 군에서 선택되는 적어도 어느 하나인 것을 특징으로 하는, 두부를 분무건조하여 두부분말을 제조하는 방법.The method according to claim 1,
Wherein the tofu is characterized in that at least any one selected from the group consisting of a general tofu, front tofu and soft tofu, tofu spray drying to produce a two-part powder.
상기 분산액을 제조하는 단계는, 물이 첨가된 두부를 20000~25000rpm으로 운전되는 균질기에서 15~25분간 분쇄하는 것을 특징으로 하는, 두부를 분무건조하여 두부분말을 제조하는 방법.The method according to claim 1,
The step of preparing the dispersion, characterized in that the tofu to which water is added to grind for 15 to 25 minutes in a homogenizer which is operated at 20000 ~ 25000rpm, tofu spray drying to produce a two-part powder.
상기 분산액을 제조하는 단계는, 물이 첨가된 두부에 포스포리파아제 1~3중량%를 첨가한 후 균질기에서 분쇄하는 것을 특징으로 하는, 두부를 분무건조하여 두부분말을 제조하는 방법.The method according to claim 1,
The preparing of the dispersion may include adding 1 to 3% by weight of phospholipase to the tofu to which water is added, and then pulverizing the same in a homogenizer.
상기 분산액의 분무건조는 인입온도 170~190℃, 배기온도 95~100℃인 열풍으로 건조하는 것을 특징으로 하는, 두부를 분무건조하여 두부분말을 제조하는 방법.The method according to claim 1,
Spray drying of the dispersion is characterized in that the drying temperature by hot air of the inlet temperature 170 ~ 190 ℃, exhaust temperature 95 ~ 100 ℃, spray drying the tofu to produce a two-part powder.
상기 제조된 두부분말은 과자류, 아이스크림류, 유가공품, 식육제품, 어육제품, 음료류, 건강식품, 조미식품, 우유 또는 면류의 첨가소재로 이용되는 것을 특징으로 하는, 두부를 분무건조하여 두부분말을 제조하는 방법.The method according to any one of claims 1 to 5,
The prepared two-part powder is characterized in that it is used as an additive material of confectionery, ice cream, dairy products, meat products, fish meat products, beverages, health food, seasoning foods, milk or noodles, to produce a two-part powder by spray drying How to.
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| CN108566989A (en) * | 2018-04-24 | 2018-09-25 | 陈平 | A kind of fermented bean curd seasoning production method and products thereof |
| KR102301569B1 (en) * | 2020-12-03 | 2021-09-13 | 빈희신 | Protein Fortifier Powder Manufacturing Method and Product Containing thereof |
| KR20220126176A (en) | 2021-03-08 | 2022-09-15 | 농업회사법인 도향 주식회사 | Manufacturing method of soybean curd shake using soybean curd dregs |
| KR20230036240A (en) * | 2021-09-07 | 2023-03-14 | 정윤미 | Method for manufacturing bean curd powder |
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| KR920005993B1 (en) * | 1990-05-08 | 1992-07-25 | 서지수 | Process for making soybean curd containing fiber from soybean |
| JPH0844B2 (en) * | 1993-12-24 | 1996-01-10 | 日本物産株式会社 | Manufacturing method of powdered tofu |
| KR100751070B1 (en) * | 2005-12-26 | 2007-08-21 | 서태수 | Manufacturing method of dried bean-curd dreg powders |
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| CN108566989A (en) * | 2018-04-24 | 2018-09-25 | 陈平 | A kind of fermented bean curd seasoning production method and products thereof |
| KR102301569B1 (en) * | 2020-12-03 | 2021-09-13 | 빈희신 | Protein Fortifier Powder Manufacturing Method and Product Containing thereof |
| KR20220126176A (en) | 2021-03-08 | 2022-09-15 | 농업회사법인 도향 주식회사 | Manufacturing method of soybean curd shake using soybean curd dregs |
| KR20230036240A (en) * | 2021-09-07 | 2023-03-14 | 정윤미 | Method for manufacturing bean curd powder |
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