[go: up one dir, main page]

KR100368074B1 - 우유두부 제조방법 - Google Patents

우유두부 제조방법 Download PDF

Info

Publication number
KR100368074B1
KR100368074B1 KR1019960053383A KR19960053383A KR100368074B1 KR 100368074 B1 KR100368074 B1 KR 100368074B1 KR 1019960053383 A KR1019960053383 A KR 1019960053383A KR 19960053383 A KR19960053383 A KR 19960053383A KR 100368074 B1 KR100368074 B1 KR 100368074B1
Authority
KR
South Korea
Prior art keywords
milk
tofu
milk tofu
tofu manufacturing
carrageenan
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Fee Related
Application number
KR1019960053383A
Other languages
English (en)
Other versions
KR19980035128A (ko
Inventor
장철영
Original Assignee
장철영
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 장철영 filed Critical 장철영
Priority to KR1019960053383A priority Critical patent/KR100368074B1/ko
Publication of KR19980035128A publication Critical patent/KR19980035128A/ko
Application granted granted Critical
Publication of KR100368074B1 publication Critical patent/KR100368074B1/ko
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/18—Milk in dried and compressed or semi-solid form
    • 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
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/20—Ingredients acting on or related to the structure
    • A23V2200/218—Coagulant
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/502—Gums
    • A23V2250/5036—Carrageenan
    • 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
    • A23V2250/542—Animal Protein
    • A23V2250/5424—Dairy protein
    • A23V2250/54252—Whey protein

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

우유에 농축유청 단백질과 가라기난을 혼합하는 제 1 공정과 단백질 응고제로서 초산 및 황산칼슘과 구루코너 - 델타 - 락톤을 추가 사용하는 제 2 공정으로 구성되는 것을 특징으로 하는 우유두부 제조방법.

Description

우유두부 제조방법
본 발명은 우유를 원료로 하고 우유에 농축 유청단백질과 가라기난을 추가하고 단백질의 응고제로서 유기산과 무기염 및 구루콘산을 사용한 우유두부 제조방법에 관한 것이다.
본 발명자의 선특허 제25095호 우유를 원료로한 우유두부 제조방법과 제94115호 계란우유두부 제조방법에 관한 것이었다.
본 발명은 우유에 농축유청단백질(WPC. Whey Protein concentra)와 가라기난(Carrageenan)을 추가함으로서 수득율을 높이고 보습력이 좋으며 지방의 분리를 방지하고 응고의 안전성과 보형성(保型性)이 좋은 우유두부를 생산하는 공정에 관한 것이다.
본 발명은 우유에 농축유청 단백질과 가라기난을 추가하고 응고제로서 유기산인 초산(Aceticacid) 구루코노 델타 락톤(GDL Glucono Delta-Lacton)과 황산칼슘용(Caso4)를 사용 하므로서 우유두부의 수분함량이 75 ∼ 80% 가 돼었으며, 탄수화물이 3 ∼ 4 % 로서 선특허 제25905호의 우유두부의 수분함량 55∼ 65&와 탄수화물5.5 ∼ 6.5 %에 비하여 수득율과 보형성이 좋고 응고의 안전성이 좋은 고단백 영양식품인 우유두부를 얻을 수 있었다.
이하 그 실시예를 들면 다음과 같다.
제 1 공정
우유에 WPC 15 ∼ 20 % 와 가라기난 0.5 ∼ 1 % 를 혼합한후 고성능 믹서를 통과한후 75 ∼ 85℃로 가온한다.
제 2 공정
제 1 공정에 초산을 점차적으로 첨가하여 우유의 액성을 pH 3.5 ∼ 4.0으로 조절하고 황산칼슘 0.1 ∼ 0.5 %와 GDL 0.1 ∼ 0.5 %를 추가 첨가하여 분포상태를 균일하게 저어준다.
제 3 공정
제 2 공정에서 응고된 단백질을 필요한 용기에 넣어 압축한다.
제 4 공정
제 3 공정의 압축된 우유두부를 냉각수에 2 ∼ 3시간 채우기를 하여 일정한 우유두부를 얻는다.

Claims (1)

  1. 본문에 상술한 바와같이 우유에 농축 유청 단백질과 가라기난을 혼합하는 제 1 공정과 단백질 응고제로서 초산 및 황산칼슘과 구루코너 - 델타 - 락톤을 추가 사용하는 제 2 공정으로 구성되는 것을 특징으로 하는 우유두부 제조방법.
KR1019960053383A 1996-11-12 1996-11-12 우유두부 제조방법 Expired - Fee Related KR100368074B1 (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019960053383A KR100368074B1 (ko) 1996-11-12 1996-11-12 우유두부 제조방법

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019960053383A KR100368074B1 (ko) 1996-11-12 1996-11-12 우유두부 제조방법

Publications (2)

Publication Number Publication Date
KR19980035128A KR19980035128A (ko) 1998-08-05
KR100368074B1 true KR100368074B1 (ko) 2003-04-21

Family

ID=49381595

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019960053383A Expired - Fee Related KR100368074B1 (ko) 1996-11-12 1996-11-12 우유두부 제조방법

Country Status (1)

Country Link
KR (1) KR100368074B1 (ko)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100928590B1 (ko) 2007-11-13 2009-11-24 (주)메자닌푸드텍 우유 두부 제조방법 및 그 장치

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010016125A (ko) * 2000-11-09 2001-03-05 이창열 무기염, 유기산 및 유기염을 포함하는 혼합응고제를이용한 전두부의 제조 방법 및 그 전두부
KR100449008B1 (ko) * 2002-07-31 2004-09-18 한국식품개발연구원 조직감이 개선된 전두부의 제조 방법
CN100375602C (zh) * 2002-09-25 2008-03-19 大塚制药株式会社 用于补给蛋白质及钙的凝胶状组合物

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100928590B1 (ko) 2007-11-13 2009-11-24 (주)메자닌푸드텍 우유 두부 제조방법 및 그 장치

Also Published As

Publication number Publication date
KR19980035128A (ko) 1998-08-05

Similar Documents

Publication Publication Date Title
US4519945A (en) Process for the preparation of a precipitate of casein and whey protein
CA1055303A (en) Process for preparing vegetal proteinic concentrates, products thereby obtained, and milk substituting feeds containing said concentrates
CN1070314A (zh) 脱脂奶油干酪产品及其制造方法
KR100368074B1 (ko) 우유두부 제조방법
SU1667620A3 (ru) Способ получени сыра
RU2105494C1 (ru) Способ получения соевого продукта
JPS6391037A (ja) 低リン化牛乳の製造法
US20030078392A1 (en) Milk and cheese modification process, including methods of extracting beta-lactoglobulin and caseins from milk and milk products, and novel products thereby produced
CA2054165A1 (en) Method of producing a cheese and preparing it for distribution
EP0076685A1 (en) A process for improving the quality of whey protein
JPS60232052A (ja) 乳ミネラル濃縮物の製法
GB1380822A (en) Preparation of fresh cheese curd such as ricotta
US2585951A (en) Food product from whey
RU2124295C1 (ru) Способ производства полуфабриката белкового из пахты
JP3253797B2 (ja) ホエータンパク質チーズ及びその製造方法
US2780548A (en) Gelled condensed whey and process
KR100362140B1 (ko) 콩배아를 이용한 기능성 두부의 제조 방법 및 이 방법에의해 제조된 기능성 두부
RU2189751C2 (ru) Способ приготовления коллоидного раствора хитозана
DD247832A1 (de) Verfahren zur herstellung von weichkaese unter zusatz von molkenproteinkonzentrat
SU1337029A1 (ru) Способ производства молочного продукта дл детей раннего возраста
JPS5971641A (ja) 豆乳ヨ−グルトの製造法
SU1073912A1 (ru) Способ получени сухого продукта из молочной сыворотки "Провилакт" (его варианты)
SU816461A1 (ru) Способ получени корма из отходовМОлОчНОй пРОМышлЕННОСТи
CA1191046A (en) Cheese curd process
JPS56109549A (en) Milk protein curd

Legal Events

Date Code Title Description
PA0109 Patent application

Patent event code: PA01091R01D

Comment text: Patent Application

Patent event date: 19961112

PG1501 Laying open of application
A201 Request for examination
PA0201 Request for examination

Patent event code: PA02012R01D

Patent event date: 20001123

Comment text: Request for Examination of Application

Patent event code: PA02011R01I

Patent event date: 19961112

Comment text: Patent Application

E701 Decision to grant or registration of patent right
PE0701 Decision of registration

Patent event code: PE07011S01D

Comment text: Decision to Grant Registration

Patent event date: 20021227

GRNT Written decision to grant
PR0701 Registration of establishment

Comment text: Registration of Establishment

Patent event date: 20030102

Patent event code: PR07011E01D

PR1002 Payment of registration fee

Payment date: 20030102

End annual number: 3

Start annual number: 1

PG1601 Publication of registration
PR1001 Payment of annual fee

Payment date: 20051116

Start annual number: 4

End annual number: 4

PR1001 Payment of annual fee

Payment date: 20070620

Start annual number: 5

End annual number: 5

PR1001 Payment of annual fee

Payment date: 20080623

Start annual number: 6

End annual number: 6

PR1001 Payment of annual fee

Payment date: 20090102

Start annual number: 7

End annual number: 7

PR1001 Payment of annual fee

Payment date: 20091229

Start annual number: 8

End annual number: 8

PR1001 Payment of annual fee

Payment date: 20101227

Start annual number: 9

End annual number: 9

PR1001 Payment of annual fee

Payment date: 20120103

Start annual number: 10

End annual number: 10

FPAY Annual fee payment

Payment date: 20121212

Year of fee payment: 11

PR1001 Payment of annual fee

Payment date: 20121212

Start annual number: 11

End annual number: 11

FPAY Annual fee payment

Payment date: 20131230

Year of fee payment: 12

PR1001 Payment of annual fee

Payment date: 20131230

Start annual number: 12

End annual number: 12

LAPS Lapse due to unpaid annual fee
PC1903 Unpaid annual fee

Termination category: Default of registration fee

Termination date: 20151209