KR930002172B1 - Dehydrofreezed bean curd and preparing method thereof - Google Patents
Dehydrofreezed bean curd and preparing method thereof Download PDFInfo
- Publication number
- KR930002172B1 KR930002172B1 KR1019900018808A KR900018808A KR930002172B1 KR 930002172 B1 KR930002172 B1 KR 930002172B1 KR 1019900018808 A KR1019900018808 A KR 1019900018808A KR 900018808 A KR900018808 A KR 900018808A KR 930002172 B1 KR930002172 B1 KR 930002172B1
- Authority
- KR
- South Korea
- Prior art keywords
- tofu
- soybean
- freeze
- parts
- curd
- Prior art date
Links
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 51
- 238000000034 method Methods 0.000 title claims description 10
- 244000068988 Glycine max Species 0.000 claims abstract description 14
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 14
- 108010068370 Glutens Proteins 0.000 claims abstract description 6
- 235000021312 gluten Nutrition 0.000 claims abstract description 6
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 5
- 229920002907 Guar gum Polymers 0.000 claims abstract description 5
- 229920000615 alginic acid Polymers 0.000 claims abstract description 5
- 239000000665 guar gum Substances 0.000 claims abstract description 5
- 235000010417 guar gum Nutrition 0.000 claims abstract description 5
- 229960002154 guar gum Drugs 0.000 claims abstract description 5
- 239000000600 sorbitol Substances 0.000 claims abstract description 5
- 239000004375 Dextrin Substances 0.000 claims abstract description 4
- 229920001353 Dextrin Polymers 0.000 claims abstract description 4
- 229920002472 Starch Polymers 0.000 claims abstract description 4
- 239000000783 alginic acid Substances 0.000 claims abstract description 4
- 235000010443 alginic acid Nutrition 0.000 claims abstract description 4
- 229960001126 alginic acid Drugs 0.000 claims abstract description 4
- 150000004781 alginic acids Chemical class 0.000 claims abstract description 4
- 235000019425 dextrin Nutrition 0.000 claims abstract description 4
- 235000019698 starch Nutrition 0.000 claims abstract description 4
- 239000008107 starch Substances 0.000 claims abstract description 4
- 238000004898 kneading Methods 0.000 claims abstract description 3
- 235000013336 milk Nutrition 0.000 claims abstract 4
- 239000008267 milk Substances 0.000 claims abstract 4
- 210000004080 milk Anatomy 0.000 claims abstract 4
- 235000013322 soy milk Nutrition 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 239000000701 coagulant Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 10
- 108010073771 Soybean Proteins Proteins 0.000 abstract description 6
- 229940001941 soy protein Drugs 0.000 abstract description 6
- 238000004108 freeze drying Methods 0.000 abstract description 4
- 230000001112 coagulating effect Effects 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 239000012467 final product Substances 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000010298 pulverizing process Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000005520 cutting process Methods 0.000 description 6
- 239000000203 mixture Substances 0.000 description 3
- 235000010356 sorbitol Nutrition 0.000 description 3
- 230000006835 compression Effects 0.000 description 2
- 238000007906 compression Methods 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229920001592 potato starch Polymers 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 229940072056 alginate Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 244000013123 dwarf bean Species 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000021331 green beans Nutrition 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000014109 instant soup Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 229940116317 potato starch Drugs 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000002407 reforming Methods 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 229940071440 soy protein isolate Drugs 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/40—Pulse curds
- A23L11/45—Soy bean curds, e.g. tofu
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L3/44—Freeze-drying
-
- 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
- A23V2250/02—Acid
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/502—Gums
- A23V2250/506—Guar
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5114—Dextrins, maltodextrins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5118—Starch
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/54—Proteins
- A23V2250/548—Vegetable protein
- A23V2250/5486—Wheat protein, gluten
-
- 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
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/64—Sugar alcohols
- A23V2250/642—Sorbitol
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Description
제1도(a)는 본 발명 동결건조 두부의 압축강도 시험결과를 나타낸 그래프이고,1 (a) is a graph showing the compressive strength test results of the freeze-dried tofu of the present invention,
제1도(b)는 생두부의 압축강도 시험결과를 나타낸 그래프이고,1 (b) is a graph showing the test results of the compressive strength of the green head,
제1도(c)는 단순동결건조 두부의 압축강도 시험결과를 나타낸 그래프이고,1 (c) is a graph showing the compressive strength test results of the simple freeze-dried tofu,
제2도(a)는 본 발명 동결건조 두부의 절단강도 시험결과를 나타낸 그래프이고,Figure 2 (a) is a graph showing the cutting strength test results of the freeze-dried tofu of the present invention,
제2도(b)는 생두부의 절단강도 시험결과를 나타낸 그래프이고,Figure 2 (b) is a graph showing the cutting strength test results of green beans,
제2도(c)는 단순동결건조두부의 절단강도 시험결과를 나타낸 그래프이다.Figure 2 (c) is a graph showing the test results of the cutting strength of simple frozen dry tofu.
본 발명은 끓여서 복원했을 때 본래의 생두부와 유사한 품질과 식감을 갖는 신규한 동결건조두부 및 그의 제조방법에 관한 것이다.The present invention relates to a novel lyophilized tofu having a quality and texture similar to that of the original raw tofu when boiled and restored.
두부의 대두 단백질은 아미노산 조성에 있어서 동물성 단백질과 유사하여 곡류위주의 식생활에서 부족되기 쉬운 필수 아미노샨의 함량이 많으면서도 소화율이 높은 동시에 가격이 저렴하여 매우 우수한 식품이다. 그러나 수분함량이 높고 미생물에 의해 부패되기 쉬운 관계로 장기간 보존이 불가능하고 포장이 용이하지않아 유통과정에 많은 어려움이 있었다. 특히 최근에는 인스탄트국이나 찌개류 등에 두부를 사용할 필요가 커졌으나 상기한 문제점으로 용이하지 않았으며 일반적인 방법인 열풍건조나 단순한 동결건조방식으로 가공할 경우 조리 복원 과정에서 생두부의 식감을 상실함으로 품질유지가 곤란하였다.Soybean tofu protein is similar to animal protein in amino acid composition, so it is very good food because it has high digestibility and low price because it contains high amount of essential aminoshan which is easy to lack in grain-oriented diet. However, due to the high moisture content and susceptibility to decay by microorganisms, there was a lot of difficulties in the distribution process because it was impossible to preserve for a long time and the packaging was not easy. In particular, in recent years, the use of tofu, such as instant soup or stew, has become larger, but it is not easy due to the above problems. When processed by hot air drying or simple freeze drying method, the texture of raw tofu is lost during cooking restoration. Was difficult.
본 발명은 장기간 보존과 포장이 용이하면서도 조리시 다른 재료들과 함께 물에 넣고 끓여 복원시켰을 때 생두부의 식감을 그대로 되살릴 수 있는 신규한 동결건조 두부 및 그의 제조방법에 관한 것이다.The present invention relates to a novel lyophilized tofu and a method for preparing the same, which can be easily stored for a long time and can restore the texture of fresh tofu when it is put in water and boiled together with other ingredients during cooking.
종래에도 두부를 건조시키는 방법이 알려져 있었으나, 대부분 복원시켰을 때는 품질이 현저히 떨어지는 것들이었다. 예를 들면 일본 공개 특허 소61-146163호에는 두부를 동결했다가 해동시켜 건조시키는 방법이 기재되어 있는데 이는 더운물로 복원했을 때 표면이 거칠고 식감이 좋지 않으며, 일본 공개특허 소59-28448호는 두부에 덱스트린과 전분을 혼합한 다음 응고시키고 동결건조한 것으로 제조공정상 첨질물질의 첨가로 인해 두부응고 후 탈수가 용이하지 않으며 복원시 지나치게 연화된 조직을 갖게 된다. 한편 현재 시판되고 있는 각종 즉석식품중에 포함된 건조두부는 단순히 생두부를 동결건조한 것으로 복원성은 양호하나 건조된 두부가 복원되었을 때 보수성이 약해 식감이 거칠고 탄력성이 저하되는 문제점이 있다.In the past, a method of drying the tofu was known, but most of them were remarkably deteriorated. For example, Japanese Laid-Open Patent Publication No. 61-146163 describes a method of freezing and thawing the tofu to dry it, which has a rough surface and poor texture when restored to hot water, and Japanese Laid-Open Patent No. 59-28448 refers to tofu. Edextrin and starch are mixed and then coagulated and lyophilized. Due to the addition of high-quality substances in the manufacturing process, dehydration after tofu coagulation is not easy and it has an overly softened structure upon restoration. On the other hand, the dried tofu contained in various instant foods currently on the market is simply freeze-dried tofu, which has good recoverability, but when the dried tofu is restored, the water retention is weak and the texture is rough and the elasticity is lowered.
이러한 각종 문제점을 해결하기 위한 본 발명의 동결전조두부는 두부 제조시 두유에 대두단백을 일정량 첨가하여 제조된 두부를 으깨서 덱스트린과 솔비톨, 구아검, 감자전분, 알긴산 및 글루텐을 첨가, 혼합한 다음 용도에 필요한 크기로 재성형하여 동결건조함으로써 얻을 수 있다. 이의 제조방법을 더욱 자세히 설명하면 다음과 같다.To solve these various problems, the frozen frozen tofu of the present invention crushes the tofu prepared by adding a certain amount of soy protein to soy milk during tofu production, and then add and mix dextrin, sorbitol, guar gum, potato starch, alginic acid and gluten, and then use It can be obtained by reshaping to a size necessary for lyophilization. It will be described in more detail the manufacturing method thereof.
[제1공정][Step 1]
[두유제조]Soymilk production
원료콩을 중량비로 2배의 물에 담그고 20℃정도에서 12시간 침지한다. 침지된 콩에 원료콩의 8배의 물을 첨가하여 마쇄하고 20분정도 100℃로 끓인 다음 여과하여 비지와 두유로 분리한다. 여기까지의 방법은 일반적으로 공지된 두부제조방법과 같다.Soak raw soybeans in water at twice the weight ratio and soak for 12 hours at 20 ℃. The soaked soybeans are crushed by adding 8 times more water than the raw soybeans, boiled at 100 ° C. for 20 minutes, and filtered and separated into bean and soy milk. The method so far is generally the same as the known tofu production method.
[제 2공정][Step 2]
[분리대두단백 첨가][Added Soy Protein Isolate]
제1공정에서 분리된 두유에 분리대두단백을 천가한다. 분리대두단백은 후 공정에서 대두단백 응고제를 첨가하였을 때 응고가 제대로 이루어질 수 있는 한도내에서 최대한 첨가한다. 대략 그 농도가 8.5brix에서 13brix 정도되도록 하는 것이 바람직하다.Separating soy protein is added to the soymilk separated in the first step. Separate soy protein is added as much as possible to coagulate properly when soy protein coagulant is added in a later process. It is desirable that the concentration be about 8.5 brix to 13 brix.
제 3공정두부제조 80℃에서 두부응고제인 CaCl2를 0.02N되게 첨가하여 두부를 제조한다. 이때 두부응고제로 M9CCl2나 MgSO4또는 간수 등을 적당량 사용하여도 상관없다.Third step Tofu Preparation Tofu is prepared by adding CaCl 2 , a tofu coagulant, at 0.02N to 80 ° C. At this time, an appropriate amount of M9CCl 2 , MgSO 4, or brine may be used as a tofu coagulant.
[제 4공정][Step 4]
[첨가제 혼합][Additives]
제조된 두부를 믹서에서 으깬다. 두부의 덩어리가 보이지 않을 때까지 충분히 믹서에서 반죽하면서 중량비로 생두부 100부에 대하여 댁스트린 0.5-1.5부, 솔비톨 1-3부, 구아검 0.1-1.0부, 전분 0.1-1.0부, 알긴산 0.01-0.5부, 글루텐 2-5부를 첨가한다.The prepared tofu is crushed in a mixer. While kneading in a mixer until no lump of tofu is visible, 0.5-1.5 parts of daxtrin, 1-3 parts of sorbitol, 0.1-1.0 parts of guar gum, 0.1-1.0 parts of starch, and 0.01-alginate 0.01 Add 0.5 parts gluten and 2-5 parts gluten.
[제 5공정][Step 5]
[재성형 및 동결건조][Reforming and Freeze Drying]
상기 두부반죽을 사용목적에 따라 일정크기의 물에 넣고 성형한 다음 2mmHg 이하의 압력과 40℃이하의 온도조건에서 동결건조를 행한다.The tofu dough is put into water of a certain size according to the purpose of use and molded, and then lyophilized at a pressure of 2 mmHg or less and a temperature of 40 ° C. or less.
이렇게 하여 제조된 건조두부는 단순한 동결건조 두부에 비해 조리복원시 두부의 형상을 그대로 유지하고 표면이 매끄러우며 생두부와 유사한 식감 즉, 탄력성과 부드러움을 느낄 수 있다. 그러한 품질상의 향상된 정도를 물성측정기기인 레오메타(rheometer)를 사용하여 다음과 같은 결과를 얻었다.The dried tofu prepared in this way maintains the shape of the tofu as it is, and has a smooth surface and a texture similar to that of fresh tofu, that is, elasticity and softness, compared to simple freeze-dried tofu. The improvement of the quality was obtained by using a rheometer (rheometer), a physical property measuring instrument, and the following results were obtained.
제1도는 본 발명품과 생두부 및 일반 동결건조 두부를 100℃에서 2분간 끓여서 복원한 다음 압축강도 시험결과를 나타낸 그래프이고, 이때 시험결과는 레오메타 끝에 직경 15mm, 두께 10mm의 원통형 아답터를 달고 아답터 표면이 두부의 표면에 닿아서부터 5mm 압축 후 2초간 정지시키고 다시 상응하는 실험을 4회 되풀이 하였을 때의 압축강도를 나타낸다. 또한 본 발명품은 생두부와 유사한 그림을 나타내나 일반 동결건조 두부는 압축이 반복됨에 따라 탄성부족으로 저항력이 점점 강해짐을 나타내고 있다.1 is a graph showing the compressive strength test results after restoring the present invention and raw tofu and general freeze-dried tofu at 100 ° C. for 2 minutes, wherein the test results are cylindrical adapters having a diameter of 15 mm and a thickness of 10 mm at the end of the rheometer. The compressive strength when the surface comes into contact with the surface of the head and stops for 2 seconds after 5 mm compression and repeats the corresponding experiment 4 times. In addition, the present invention shows a picture similar to fresh tofu, but the general freeze-dried tofu indicates that the resistance is gradually increased due to the lack of elasticity as the compression is repeated.
또한, 제2도는 본 발명품과 생두부 및 일반 동결건조두부를 100℃에서 2분간 끓여서 복원한 다음 절단강도 시험결과를 나타내는 그래프이고, 이때 시험결과는 레오메타 끝에 0.5mm×0.5mm의 강철 와이어 아답터를 달아 절단했을 때의 저항력을 측정한 것으로 본 발명품은 생두부와 같이 절단초기에서 후기까지의 저항력변화가 완만한 반면 동결건조품은 절단도중 급격히 저항력이 강해짐으로써 질긴 식감을 나타낸다.In addition, Figure 2 is a graph showing the cutting strength test results after restoring the present invention and fresh tofu and freeze-dried tofu for 2 minutes at 100 ℃, the test results are 0.5mm × 0.5mm steel wire adapter at the end of the rheometer In the present invention, the change in resistance from the beginning to the late stage of cutting, such as fresh tofu, was moderate, while the freeze-dried product showed a strong texture during the cutting process.
[실시예]EXAMPLE
정선된 대두 1kg을 개끗이 수세하여 2kg의 물을 붓고 상온에서 12시간 침지한 다음 8kg의 물을 더 붓고 믹서를 이용하여 충분히 마쇄한다. 잘 마쇄된 액을 100℃에서 20분간 가열한 다음 여과포를 이용하여 두유와 비지로 분리한다. 분리된 뜨거운 두유에 분리대두단백 250g을 용해시키고 두유를 80℃로 유지시키면서 CaCl2를 0.02N되게 첨가하여 응고시킨다. 응고된 두부를 성형틀에 넣고 압착하여 두부를 만들고 덱스트린 80g, 솔비톨 60g, 구아검 15g, 감자전분 15g, 알긴산 3g, 글루텐 120g을 첨가한 다음 믹서에서 충분히 혼합, 반죽을 행한다. 반죽된 두부를 15mm×20mm×10mm의 배열을 갖는 충진틀에 충진시키고 -40℃까지 급속동결시킨다. 동결건조기에 넣고 열판의 온도를 초기 60℃에서 건조를 시작하여 건조말기에 40℃가 되도록 서서히 떨어뜨리면서 건조를 행하여 제품을 완성한다.1kg of selected soybeans are washed with water and poured with 2kg of water, immersed for 12 hours at room temperature, and then poured with 8kg of water and ground using a mixer. The well ground solution is heated at 100 ° C. for 20 minutes, and then separated into soymilk and sesame using a filter cloth. 250 g of separated soy protein is dissolved in the separated hot soymilk and coagulated by adding CaCl 2 to 0.02N while maintaining the soymilk at 80 ° C. The curd tofu is placed in a mold and pressed to make tofu. Add 80 g of dextrin, 60 g of sorbitol, 15 g of guar gum, 15 g of potato starch, 3 g of alginic acid, and 120 g of gluten, and then mix well and knead in a mixer. The kneaded tofu is filled into a filling mold having an arrangement of 15 mm x 20 mm x 10 mm and rapidly frozen to -40 ° C. The product is placed in a freeze dryer and dried at an initial temperature of 60 ° C. and slowly dropped to 40 ° C. at the end of drying to complete the product.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019900018808A KR930002172B1 (en) | 1990-11-20 | 1990-11-20 | Dehydrofreezed bean curd and preparing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019900018808A KR930002172B1 (en) | 1990-11-20 | 1990-11-20 | Dehydrofreezed bean curd and preparing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR920009320A KR920009320A (en) | 1992-06-25 |
| KR930002172B1 true KR930002172B1 (en) | 1993-03-27 |
Family
ID=19306262
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019900018808A KR930002172B1 (en) | 1990-11-20 | 1990-11-20 | Dehydrofreezed bean curd and preparing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR930002172B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20190075413A (en) * | 2017-12-21 | 2019-07-01 | 동림푸드 주식회사 | Failure rate reduced a dry bean curd and the method for preparing thereof |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100803914B1 (en) * | 2007-04-18 | 2008-02-15 | 주식회사오뚜기 | Method of manufacturing instant porridge |
-
1990
- 1990-11-20 KR KR1019900018808A patent/KR930002172B1/en not_active IP Right Cessation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20190075413A (en) * | 2017-12-21 | 2019-07-01 | 동림푸드 주식회사 | Failure rate reduced a dry bean curd and the method for preparing thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| KR920009320A (en) | 1992-06-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR930002172B1 (en) | Dehydrofreezed bean curd and preparing method thereof | |
| KR102218240B1 (en) | A method of a natural protein coagulant and a tofu using the natural coagulant prepared therefrom | |
| KR101015622B1 (en) | Method for making bean curd containing soybean granule | |
| CA2981319C (en) | Sunflower, flax, camelina or hemp meal-based tofu-like product | |
| US20180070619A1 (en) | Canola Based Tofu Product and Method | |
| GB2029191A (en) | Method for manufacturing fried tofu products | |
| KR101335119B1 (en) | Method of cheese curd | |
| KR100527450B1 (en) | Freeze-dried whole-tofu with improved storage stability and manufacture thereof | |
| KR100799603B1 (en) | The fish instant noodle in which the long-term storage is possible and the manufacturing method | |
| KR100936441B1 (en) | Well taste of theready-to-eat bean curd and manufacturing method thereby | |
| JP2001352911A (en) | Method for producing vegetable sausage substitute | |
| KR102603890B1 (en) | Manufacturing Method of Square Tofu Withought Using Chemical Coagulant | |
| KR20190075413A (en) | Failure rate reduced a dry bean curd and the method for preparing thereof | |
| KR102515948B1 (en) | Bean Curd with Seafood, and Method for Manufacturing the Same | |
| KR102603889B1 (en) | Manufacturing Method of Soft Tofu Without Using Chemical Coagulant | |
| JPS6249023B2 (en) | ||
| JPS6320505B2 (en) | ||
| KR20090077381A (en) | Natural calcium fortified bean curd and its manufacturing method | |
| JP3874178B2 (en) | Method for producing dried maitake with reduced proteolytic enzyme activity and use thereof | |
| KR101319087B1 (en) | Method of manufacturing the ricetofu with gelatinized rice flour | |
| KR100531746B1 (en) | Fish meat paste with bean and bean-curd and preparing method thereof | |
| KR960008002B1 (en) | Soybean curd composition containing wormwood, persimmon and new processing method of it | |
| KR20060000803A (en) | Method for manufacturing of bean curd | |
| KR920004882B1 (en) | The process of making adlay tea | |
| KR100320542B1 (en) | Manufacturing method of bean curd added kimchi |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| G160 | Decision to publish patent application | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 19990311 Year of fee payment: 9 |
|
| LAPS | Lapse due to unpaid annual fee |