KR101129663B1 - Method for manufacturing whole soybean curd containing functional material - Google Patents
Method for manufacturing whole soybean curd containing functional material Download PDFInfo
- Publication number
- KR101129663B1 KR101129663B1 KR1020110092683A KR20110092683A KR101129663B1 KR 101129663 B1 KR101129663 B1 KR 101129663B1 KR 1020110092683 A KR1020110092683 A KR 1020110092683A KR 20110092683 A KR20110092683 A KR 20110092683A KR 101129663 B1 KR101129663 B1 KR 101129663B1
- Authority
- KR
- South Korea
- Prior art keywords
- soymilk
- tofu
- water
- present
- soybean powder
- Prior art date
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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
- A23L11/05—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
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Agronomy & Crop Science (AREA)
- Mycology (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Description
본 발명은 전두부의 제조방법에 관한 것으로, 구체적으로는 기능성 재료가 가미된 전두부의 제조방법에 관한 것이다. The present invention relates to a method for manufacturing a frontal head, and more particularly, to a method for manufacturing a frontal head added with a functional material.
대두를 원료로 하는 일반적인 두부는 우리나라를 비롯하여 일본, 중국 등에서 널리 소비되고 있는 유용한 비발효 대두 제품 중의 하나로, 대두를 갈아서 수용성 성분을 뜨거운 물로 추출하여 여과한 액에 염을 가하여 응고시키거나, 또는 산에 의해 등전점에서 침전되는 성질을 이용하여 제조된 가공식품을 말한다.Soybean-based general tofu is one of the useful non-fermented soybean products widely consumed in Korea, Japan, and China. Soybeans are ground, and the water-soluble components are extracted with hot water and solidified by adding salt to the filtrate. Refers to a processed food produced using the property of being precipitated at the isoelectric point by.
일반적인 두부 제조 방법은 부산물로 비지가 발생되는데 그 양이 두부 제조에 사용하는 원료 대두의 35% 정도로서 폐수 처리 등의 환경문제가 대두되고 있다. 또한 두부 제조시 발생되는 비지에는 건물량 기준으로 50%의 당질과 식이섬유, 17.3%의 단백질 및 올리고당, 이소플라본(isoflavone) 등을 함유하고 있으며, 비지의 단백질은 황함유 아미노산과 라이신 함량이 비교적 많아 단백질 이용률(protein efficiency ratio)이 높다. 그러므로 이와 같이 양질의 성분을 함유하고 있는 비지를 제대로 활용하지 못하면 경제적 측면, 영양적 측면 및 폐기물에 의한 환경적 측면에서도 문제로 대두된다.In general, tofu is produced as a by-product, so that the amount is about 35% of the raw soybeans used to make tofu, and environmental problems such as wastewater treatment are emerging. In addition, the tofu produced during tofu production contains 50% of sugar and dietary fiber, 17.3% of protein, oligosaccharide, and isoflavone based on dry weight, and the protein of the bean curd contains sulfur-containing amino acids and lysine. Many have high protein efficiency ratios. Therefore, the poor use of such high-quality ingredients, such as economic problems, nutrition and environmental problems caused by waste is also a problem.
이에 최근에는 대두(100%)를 미세 분말화하여 물에 녹여 가열한 후 응고제를 가하여 그대로 응고시키는 두부제조방법이 제시되고 있는데, 이와 같은 두부를 전두부라 한다. 전두부는 양질의 대두 영양분을 그대로 함유하고, 비지의 발생이 없어 환경적 측면에서도 문제가 없는 장점이 있으나, 비지의 불용성 성분이 두부 조직에 함유되어 있어 조직이 거칠고 조직의 균일성이 부족하여 일반인의 기호도가 낮은 실정이다. 이에 식감과 조직감이 개선된 전두부에 대한 개발이 요구되고 있는 실정이다. Recently, a tofu manufacturing method has been proposed in which soybean (100%) is finely powdered, dissolved in water, heated, and then coagulated by adding a coagulant. Such tofu is called tofu. The frontal tofu contains high-quality soybean nutrients as it is, and there is no problem in the environment because there is no occurrence of sebum, but the insoluble component of the sewage is contained in the tofu tissue, so the tissue is rough and the tissue uniformity is insufficient. The degree of preference is low. Therefore, the development of the frontal tofu with improved texture and texture is required.
이와 관련하여 한국공개특허 제10-2006-0107245호에는 전두부의 제조방법이 개시되었으나, 이는 조직감이 떨어진다는 문제가 있으며, 한국공개특허 제10-2004-0012023호에는 조직감이 개선된 전두부의 제조방법이 개시되었으나, 이는 별도의 섬유소 분해효소와 겔화제를 첨가하고 그 공정이 복잡하다는 문제가 있다.In this regard, Korean Patent Publication No. 10-2006-0107245 discloses a manufacturing method of the frontal tofu, which has a problem that the texture is inferior, and Korean Patent Publication No. 10-2004-0012023 discloses a manufacturing method of the frontal tofu improved Although it has been disclosed, this is a problem that adds a separate fibrinolytic enzyme and gelling agent and the process is complicated.
한편, 한국 등록특허 제10-0436887호에는 황기를 함유한 두부 제조방법, 한국 등록특허 제10-0645462호에는 헛개나무추출액과 편백유 및 오징어먹물 혼성두부와 그 제조방법, 한국 공개특허 제10-2001-0070577호에는 감초두부 제조방법이 개시되어 있기는 하지만, 기능성 재료를 첨가하여 식감이 향상된 전두부를 제조하는 방법에 대해서는 전혀 알려지지 않은 실정이다.On the other hand, Korean Patent No. 10-0436887 has a method for manufacturing tofu containing sulfur, Korean Patent No. 10-0645462 has a bark extract and cypress oil and squid ink mixed tofu and its manufacturing method, Korean Patent No. 10- Although 2001-0070577 discloses a licorice tofu manufacturing method, it is not known at all how to prepare a whole head with improved texture by adding a functional material.
한편, 물은 화학식으로 H2O라고 표기되지만 H2O 단일분자로는 존재할 수 없고, H2O 분자 사이에 작용하는 수소결합에 의해 클러스터라고 불리우는 최저 5개 이상의 분자군집을 형성하고 있다. 이 군집은 불변이 아니라 끊임없이 큰 군집을 만들기도하고 허물어지기도 하는데, 맛있는 물 또는 인체생리학적으로 좋은 물은 물분자군집이 평균적으로 작게 되어있다. 물분자 군집이 작아질수록 물분자의 운동이 활발하여 이를 식물에 적용했을 때 흡수가 잘 되어 발아와 성장을 촉진시킨다. 최근에는 물 분자의 군집을 작게 만든 일명 "살아있는 물" 또는 "활성수"에 대한 연구가 활발한 실정이다. 이러한 활성수를 식품에 적용한 예로는 한국공개특허 제10-2001-0048056호의 원적외선 활성수를 이용한 무농약 콩나물 재배법, 한국공개특허 제10-2002-0026401호의 활성수를 이용한 버섯재배법이 개시된바 있다. 그러나 아직까지 전두부의 제조에 활성수가 이용된 예는 전혀 없는 실정이다. On the other hand, water is represented by the formula H 2 O but can not exist as a H 2 O single molecule, and forms at least five or more molecular clusters called clusters by hydrogen bonds acting between H 2 O molecules. This community is not immutable but constantly creates and destroys large clusters. On the other hand, tasty or physiologically good water has a small average molecular population. The smaller the population of water molecules, the more active the movement of water molecules, and when applied to plants, they are well absorbed to promote germination and growth. In recent years, studies on the so-called "living water" or "active water" which have made the population of water molecules small have been active. Examples of applying such active water to food have disclosed a method of cultivating pesticide-free sprouts using far-infrared active water of Korea Patent Publication No. 10-2001-0048056, mushroom cultivation method using the active water of Korea Patent Publication No. 10-2002-0026401. However, there is no example of the use of the active water in the manufacture of the frontal tofu yet.
본 발명은 백년초, 울금, 황기, 구기자, 헛개나무, 벌나무, 둥글레, 감초 또는 숙주나물 액상 등이 가미되어 전두부의 부족한 영양성분이 보충되고, 다양한 색상으로 식감이 향상된 전두부를 제조하는 방법을 제공하는 것을 목적으로 한다. The present invention is supplemented with insufficient nutritional ingredients of the frontal head by adding baeknyeoncho, turmeric, Astragalus, wolfberry, barberry, bee, roundle, licorice or bean sprout liquid, and provides a method for producing a whole-headed tofu texture with various colors For the purpose of
또한, 본 발명은 색감이 매우 아름다워 고급스러운 분위기가 나는 전두부를 제조하는 방법을 제공하는 것을 목적으로 한다. In addition, an object of the present invention is to provide a method for producing a frontal tofu that is very beautiful in color and has a luxurious atmosphere.
또한, 본 발명은 활성수를 사용하여 조직이 탁월하게 치밀하고 부드러운 전두부를 제조하는 방법을 제공하는 것을 목적으로 한다. It is also an object of the present invention to provide a method for producing an excellent dense and soft frontal head of tissue using active water.
또한, 본 발명은 활성수를 사용함에 따라 전두부 제조시 소포제의 사용이 불필요하고 교반공정이 간단하고, 두유의 얽힘 현상이 없어 이로 인한 설비 내부의 막힘이나 철분 부착을 방지할 수 있는 전두부를 제조하는 방법을 제공하는 것을 목적으로 한다. In addition, according to the present invention, the use of the active water in the preparation of the frontal tofu is not necessary, the stirring process is simple, there is no entanglement of the soy milk to produce a frontal head that can prevent the clogging of the inside of the facility and the iron adhesion due to this It is an object to provide a method.
또한, 본 발명은 비지를 그대로 사용하여 영양가가 매우 높으며 맛이 탁월한 전두부를 제조하는 방법을 제공하는 것을 목적으로 한다. In addition, it is an object of the present invention to provide a method for producing whole tofu using nutrition as it is very high and excellent in taste.
상기 목적을 달성하기 위하여, 본 발명은 (A) 백년초, 울금, 황기, 구기자, 헛개나무, 벌나무, 둥글레 및 감초로 이루어진 군에서 선택된 하나 이상을 세척한 후, 건조시키는 단계; (B) 대두를 탈피한 후, 상기 백년초, 울금, 황기, 구기자, 헛개나무, 벌나무, 둥글레 및 감초 중 하나 이상과 상기 탈피된 대두를 분쇄하여 혼합 대두분말을 제조하는 단계; (C) 상기 혼합 대두분말을 물과 혼합하고 교반하여 두유를 제조하는 단계; (D) 상기 두유를 가열한 후, 냉각시키는 단계; (E) 상기 냉각된 두유에 응고제를 첨가하여 교반한 후, 포장 용기에 충진하는 단계; 및 (F) 상기 충진된 두유를 가열한 후, 냉각시키는 단계;를 포함하는 것을 특징으로 하는 전두부의 제조방법을 제공한다.In order to achieve the above object, the present invention (A) washing and then drying at least one selected from the group consisting of baeknyeoncho, turmeric, Astragalus, wolfberry, hut, bee, round and licorice; (B) after peeling the soybeans, pulverizing the soybeans and one or more of the baeknyeoncho, turmeric, Astragalus, wolfberry, barberry, bee, round and licorice to prepare a mixed soybean powder; (C) mixing the mixed soybean powder with water and stirring to prepare soymilk; (D) heating the soymilk and then cooling it; (E) adding a coagulant to the cooled soymilk and stirring, then filling the packaging container; And (F) heating the filled soymilk and then cooling the soymilk.
또한, 본 발명은 숙주나물 액상이 더욱 첨가된 것을 특징으로 하는 전두부의 제조방법을 제공한다. In addition, the present invention provides a method for producing a frontal tofu characterized in that the host sprout liquid is further added.
본 발명은 백년초, 울금, 황기, 구기자, 헛개나무, 벌나무, 둥글레 및 감초로 이루어진 군에서 선택된 하나 이상을 첨가하여 전두부를 제조함으로써, 맛과 색상이 뛰어나고, 영양과 기능성이 가미된 전두부를 제조할 수 있다. 또한, 숙주나물 액상이 더욱 첨가되어 영양과 기능성이 더욱 뛰어난 전두부를 제조할 수 있다. The present invention by adding one or more selected from the group consisting of baeknyeoncho, turmeric, Astragalus, wolfberry, hut, bark, roundle and licorice to prepare the tofu, excellent taste and color, nutrition and functionality to prepare a tofu Can be. In addition, the host sprout liquid is further added to produce a more excellent nutrition and functionality tofu head.
이하 본 발명의 전두부의 제조방법에 대하여 각 단계별로 구체적으로 설명하겠다. Hereinafter, each step of the manufacturing method of the frontal head of the present invention will be described in detail.
(A) 기능성 재료의 준비단계(A) Preparation of Functional Materials
본 단계는 기능성 재료로써 백년초, 울금, 황기, 구기자, 헛개나무, 벌나무, 둥글레 및 감초 중 하나 이상을 선택하여 세척한 후, 건조시키는 단계이다. This step is to select and wash one or more of the baeknyeoncho, turmeric, Astragalus, wolfberry, barberry, bee, round and licorice as a functional material, and then dry.
본 발명의 백년초(Opuntia ficus - indica (L.) Mill.)는 일명 부채선인장이라고 하며, 선인장목 선인장과에 속하는 선인장의 한 무리이다. 본 발명에서는 이 백년초의 열매를 사용하는데 바로 수확하여 싱싱한 것을 사용하는 것이 바람직하다. 백년초는 식이 섬유질이 30% 이상 다량 함유되어 있으며, 한국식품개발원의 성분분석에 따르면 칼숨과 비타인C, 페놀성 물질, 플라보노이드 등도 다량 함유되어 있다. 또한, 백년초는 동의 보감에도 나와 있듯이, 소염 진통제, 폐결핵, 화상 및 오장 육부의 기능이 떨어지는 환자에게 효과가 있으며, 항동맥경화, 항당뇨병, 호흡기, 위염, 위궤양 등에도 효능이 있다. 또한, 핑크빛이 도는 빨간 열매는 상큼한 맛이 나서 기호도가 뛰어나다. 본 발명에서는 전두부 제조시 백년초를 첨가하여 백년초의 영양성분과 붉은 색상이 가미되어 기호도가 뛰어난 전두부를 제조할 수 있다. Opuntia of the present invention ficus - indica (L.) Mill.), also known as prickly pear cactus, is a herd of cactus belonging to the cactus family. In the present invention, it is preferable to use freshly harvested fresh fruits. Baeknyeoncho contains more than 30% of dietary fiber, and according to the Korea Food Research Institute's ingredient analysis, it also contains a large amount of Calsum, Vine C, phenolic substance, and flavonoids. In addition, baeknyeoncho, as shown in the synonym of bovine anti-inflammatory drugs, pulmonary tuberculosis, burns and five intestinal muscles are less effective in patients, it is effective in anti-arteriosclerosis, anti-diabetic, respiratory, gastritis, gastric ulcers. In addition, the pink-red fruit has a refreshing taste and excellent taste. In the present invention, the addition of baeknyeoncho during the manufacturing of the tofu to add the nutritional ingredients and red color of the baeknyeoncho can be prepared excellent tofu.
본 발명의 울금(Curcuma longa L.)은 일명 강황이라고도 하며, 생강과에 속하는 다년생 초본식물이다. 주성분은 커큐민(1~3%), 정유(1~5%), 녹말(30~40%) 등을 함유하며, 나이아신, 비타민 B6, 비타민 B2, 비타민 E, 셀렌, 칼슘, 철, 인, 마그네슘, 칼륨, 동, 아연, 옥소, 망간 등을 함유한다. 커큐민 성분이 간장의 활동을 강화하며, 이 밖에 항암, 항산화, 항아밀로이드, 담즙분비 촉진, 소화촉진, 항염증, 이뇨, 이담효과와 간장의 해독기능을 촉진시키는 작용이 있다. 또한, 울금은 천연 황색계 색소로 사용되기도 한다. 본 발명에서는 전두부 제조시 울금를 첨가하여 울금의 영양성분과 황 색상이 가미되어 기호도가 뛰어난 전두부를 제조할 수 있다. Curcuma longa L. of the present invention, also known as turmeric, is a perennial herbaceous plant belonging to the family Ginger. Its main ingredients include curcumin (1-3%), essential oils (1-5%), starch (30-40%), niacin, vitamin B6, vitamin B2, vitamin E, selenium, calcium, iron, phosphorus, magnesium , Potassium, copper, zinc, oxo, manganese and the like. Curcumin enhances the activity of the liver, in addition to anti-cancer, antioxidant, anti-amyloid, bile secretion, promote digestion, anti-inflammatory, diuretic, diarrhea effect and liver detoxification function. Turmeric is also used as a natural yellow pigment. In the present invention, the addition of turmeric in the preparation of the tofu can be added to the nutritional component and sulfur color of turmeric can be prepared excellent tofu.
본 발명의 황기(Astragalus membranaceus Bunge)는 쌍떡잎식물 장미목 콩과의 여러해살이풀로 주성분으로는 베타인, 베타-시토스테롤, 포르모노네틴(formononetin), 이소리키리티제닌(isoliquiritigenin), 칼슘, 콜린, 구리, 필수 지방산, 철, 마그네슘, 망간, 칼륨 및 아연 등을 함유한다. 한방에서는 가을에 채취하여 노두(蘆頭)와 잔뿌리를 제거하고 햇빛에 말린 것을 한약재의 황기라 하며, 강장?지한(止汗)?이뇨(利尿)?소종(消腫) 등의 효능이 있어 신체허약?피로권태?기혈허탈(氣血虛脫)?탈항(脫肛)?자궁탈?내장하수?식은땀?말초신경 등에 처방한다. 본 발명에서는 전두부 제조시 황기를 첨가하여 황기의 영양성분과 연한 갈 색상이 가미되어 기호도가 뛰어난 전두부를 제조할 수 있다. Astragalus membranaceus Bunge of the present invention is a perennial herb of the dicotyledonous plant Rosaceae, the main components are betaine, beta-sitosterol, formononetin, isoliquiritigenin, calcium, choline, copper It contains essential fatty acids, iron, magnesium, manganese, potassium and zinc. Herbal medicine is harvested in the fall to remove the outcrops and fine roots, and dried in the sun is called Astragalus of Chinese herbal medicine. It is effective in tonic, cold, diuretic, and swelling. It is prescribed for weakness, fatigue, boredom, deprivation of blood, deprivation, uterine deprivation, internal sewage, cold sweat, and peripheral nerve. In the present invention, the addition of astragalus during the preparation of the front tofu is added to the nutritional component and light brown color of the astragalus can be prepared excellent tofu.
본 발명의 구기자는 구기자 나무(Lycium chinense MILL)의 열매로 베타인, 베아크산틴, 카로텐, 티아민, 비타민A, B1, B2, C 등이 함유되어 있다. 구기자는 붉은 색을 띠며, 강장제, 해열제로 쓰이고 간기능 보호 작용이 뛰어나다. 본 발명에서는 전두부 제조시 구기자를 첨가하여 구기자의 영양성분과 붉은 색상이 가미되어 기호도가 뛰어난 전두부를 제조할 수 있다. The wolfberry of the present invention is a wolfberry tree ( Lycium The fruit of chinense MILL) contains betaine, beaxanthin, carotene, thiamin, vitamin A, B1, B2 and C. Goji berries have a red color, are used as a tonic and antipyretic, and have excellent liver function protection. In the present invention, by adding goji berry in the preparation of the whole tofu to add nutritional components and red color of the goji berry can be prepared excellent tofu.
본 발명의 헛개나무(Hovenia dulcis Thunberg)는 갈매나무과의 낙엽교목으로 열매에는 다량의 글루코스(glucose)와 능금산 칼슘(calcium malate)이 함유되어 있다. 헛개나무는 알콜성 간염, 간경화, 지방간, 황달, 당뇨, 혈압, 갈증해소, 대?소변 기능(방광염, 변비) 등에 효능이 있으며, 특히 숙취해소에 효과가 탁월하다. 본 발명에서는 전두부 제조시 헛개나무를 첨가하여 헛개나무의 영양성분과 갈 색상이 가미되어 기호도가 뛰어난 전두부를 제조할 수 있다. The bark of the present invention ( Hovenia dulcis Thunberg) is a deciduous tree of the buckthorn family, the fruit contains a large amount of glucose (glucose) and calcium succinate (calcium malate). It is effective in alcoholic hepatitis, liver cirrhosis, fatty liver, jaundice, diabetes, blood pressure, thirst quenching, urinary tract function (cystitis, constipation), and particularly effective in relieving hangovers. In the present invention, by adding the bark tree during the preparation of the tofu to add the nutritional component and brown color of the bark tree can be prepared excellent tofu head.
본 발명의 벌나무(Acer tegmentosum Maximowocz)는 단풍나무과의 낙엽활엽교목으로 산겨릅나무라고도 한다. 간암?간경화증?간염?백혈병 등에 치료효과가 있으며 독성이 없으므로 어떤 체질에도 부작용이 거의 없는 약재이다. 맛이 담백하며, 청혈제(淸血劑)와 이수제(利水劑)로도 쓰이고, 간의 온도를 정상으로 회복시키고 수분이 잘 배설되게 하여 간 치료약으로 사용된다. 또한, 이 밖에도 제독작용, 청혈작용, 지방분해 작용, 이뇨작용, 신경안정 작용, 지사제 작용 등을 한다. 본 발명에서는 전두부 제조시 벌나무를 첨가하여 벌나무의 영양성분과 갈 색상이 가미되어 기호도가 뛰어난 전두부를 제조할 수 있다. The bee ( Acer tegmentosum Maximowocz) of the present invention is a deciduous broad-leaved arborescent of the maple family, also called mountain elm. Hepatocarcinoma, cirrhosis, hepatitis, leukemia, etc. It has a therapeutic effect and is not toxic, so there is little side effect in any constitution. The taste is pale, and it is also used as a blood scavenger (이) and diuretic (利 水劑), and restores the liver temperature to normal, so that the water is well excreted, it is used as a medicine for liver treatment. In addition, in addition to detoxification, blue blood, lipolytic action, diuretic action, neurostable action, antidiabetic action and the like. In the present invention, by adding the bee in the preparation of the tofu to add the nutritional component and brown color of the bee can be prepared excellent tofu.
본 발명의 둥글레(Polygonatum odoratum(MILLER) var . pluriflorum Ohwi)는 외떡잎식물 백합목 백합과의 여러해살이풀로, 둥글레의 뿌리에는 전분이 88% 함유되어 있으며, 그 외 주성분은 비타민A, 당분, 함수탄소, 아미노산, 점액질 등이 있다. 한방에서는 자양, 강장의 목적으로 많이 이용되며, 병을 앓고 난 후의 여러 가지 허약증상: 영양불량, 폐결핵으로 인한 기침, 당뇨병으로 인한 목마름 증에 사용되고, 자연당이 풍부하고 맛이 부드러워 현대인의 산성화된 체질개선에 그 효과가 크며 당분섭취가 곤란한 당뇨병 환자들도 안심하여 즐길 수 있고, 피부미용, 숙취제거, 고혈압, 저혈압 환자에게도 매우 효과가 있다. 본 발명에서는 전두부 제조시 둥글레를 첨가하여 둥글레의 영양성분과 갈 색상이 가미되어 기호도가 뛰어난 전두부를 제조할 수 있다. Polygonatum of the present invention odoratum (MILLER) var . pluriflorum Ohwi) is a perennial herb of the monocotyledonous liliaceae, with 88% starch in the roots of the dongle . Other major components include vitamin A, sugar, hydrous carbon, amino acids, and mucus. It is widely used for the purpose of nourishment and tonic. It is used for various weakness after illness: malnutrition, cough caused by pulmonary tuberculosis, thirst caused by diabetes, and natural sugar is rich and tasteful. It is effective in improving the constitution and diabetic patients who have difficulty in ingesting sugar can enjoy it with peace of mind, skin beauty, hangover removal, hypertension, hypotension patients are very effective. In the present invention, by adding a round when preparing the whole tofu, the nutritional ingredients and brown color of the round can be added to prepare the whole tofu having excellent taste.
본 발명의 감초(Glycyrrhiza uralensis Fisch)는 쌍떡잎식물 장미목 콩과의 여러해살이풀로 약용식물이다. 뿌리는 단맛이 나서 감미료, 한약재로 사용되며, 주 성분으로는 글리시리진산, 플라보노이드, 글리브리딘 등이 있다. 감초는 암과 종양의 발생을 억제하고, 콜레스테롤을 감소시켜 동맥경화를 개선하며, 간 보호, 강력한 항산화효과, 항암효과, 멜라닌 생성 억제효과 등을 가진다. 본 발명에서는 전두부 제조시 감초를 첨가하여 감초의 영양성분과 갈 색상이 가미되어 기호도가 뛰어난 전두부를 제조할 수 있다. Licorice of the present invention ( Glycyrrhiza uralensis Fisch) is a perennial herb of the dicotyledonous plant Rosaceae. The root is sweet and is used as a sweetener and herbal medicine. The main ingredients are glycyrrhizin, flavonoids and glybridine. Licorice inhibits the occurrence of cancer and tumors, reduces cholesterol, improves arteriosclerosis, and has liver protection, strong antioxidant effects, anticancer effects, and melanogenesis inhibitory effects. In the present invention, by adding licorice when manufacturing the whole tofu to add the nutritional component of the licorice and the brown color can be prepared a whole head with excellent preference.
본 발명에서 상기 기능성 재료를 건조하는 방법은 특정의 방법에 한정되는 것은 아니며, 본 발명이 속하는 기술분야에서 통상 사용되는 건조법을 사용할 수 있다. 예를 들면, 자연건조법, 열풍건조법, 동결건조법 등을 이용할 수 있다.
In the present invention, the method of drying the functional material is not limited to a specific method, and a drying method commonly used in the art to which the present invention pertains may be used. For example, a natural drying method, a hot air drying method, a freeze drying method, or the like can be used.
(B) 혼합 대두분말을 제조하는 단계(B) preparing a mixed soybean powder
본 단계는 대두를 탈피한 후, 상기 (A) 단계에서 준비한 백년초, 울금, 황기, 구기자, 헛개나무, 벌나무, 둥글레 및 감초 중 하나 이상과 상기 탈피된 대두를 분쇄하여 혼합 대두분말을 제조하는 단계이다. This step is after peeling soybeans, pulverized soybean powder and pulverized soybeans prepared by the step (A), baeknyeoncho, turmeric, Astragalus, wolfberry, barberry, bee, roundle and licorice prepared in step (A) to be.
여기서, 상기 혼합 대두분말의 입자크기는 300 ~ 800 메쉬(mesh)인 것이 바람직하다. 상기 범위의 미세분말을 사용하는 경우, 조직이 치밀하면서도 부드러운 전두부를 제조할 수 있다. 일반적으로 전두부는 비지를 그대로 함유하기 때문에 조직감이 떨어지는 문제가 있는데, 이러한 미세 대두분말을 사용하면 두유 제조시 물에 잘 용해되어 조직감을 대폭 향상시킬 수 있다. Here, the particle size of the mixed soybean powder is preferably 300 ~ 800 mesh (mesh). When using the fine powder in the above range, it is possible to produce a dense yet soft frontal to the tissue. In general, there is a problem that the frontal portion contains the sesame as it is, the texture falls, using such fine soybean powder can be dissolved in water during the production of soy milk can significantly improve the texture.
이때, 상기 혼합 대두분말에서 상기 백년초, 울금, 황기, 구기자, 헛개나무, 벌나무, 둥글레 및 감초 중 하나 이상의 첨가량은 1 ~ 10중량%, 바람직하게는 1 ~ 2중량%인 것이 좋다. 이러한 기능성 재료의 첨가량이 10중량%을 넘게 되면 전두부 자체의 응고가 되지 않기 때문이다. At this time, in the mixed soybean powder, the added amount of one or more of the baeknyeoncho, turmeric, Astragalus, wolfberry, barberry, bee, round and licorice is 1 to 10% by weight, preferably 1 to 2% by weight. This is because when the amount of the functional material added exceeds 10% by weight, the frontal head itself does not become solidified.
본 발명은 탈피된 대두와 함께 백년초, 울금, 황기, 구기자, 헛개나무, 벌나무, 둥글레 및 감초 중 하나 이상의 기능성 재료를 혼합함에 따라 전두부의 부족한 영양성분을 보충할 수 있을 뿐만 아니라 다양한 색상과 맛을 가미하여 식감이 향상된 전두부를 제조할 수 있다.
The present invention not only can supplement the insufficient nutrition of the frontal head by mixing one or more functional ingredients of baeknyeoncho, turmeric, Astragalus, wolfberry, barn, bee, round, and licorice with shelled soybeans. In addition, the frontal tofu with improved texture can be prepared.
(C) 상기 혼합 대두분말을 물과 혼합하고 교반하여 두유를 제조하는 단계(C) mixing the mixed soybean powder with water and stirring to prepare soymilk.
본 단계는 상기 (B)단계에서 제조된 혼합 대두분말을 물과 혼합하고 교반하여 두유를 제조하는 단계이다.This step is to prepare soymilk by mixing and stirring the mixed soybean powder prepared in step (B) with water.
이때 상기 (B)단계에서 제조된 혼합 대두분말은 물에 0.1 ~ 20중량% 함유되도록 혼합하는 것이 바람직하다. 상기 범위를 만족하는 경우, 고소한 맛이 탁월하면서 색상도 뛰어나고 부드러운 전두부를 제조할 수 있다.At this time, the mixed soybean powder prepared in step (B) is preferably mixed so as to contain 0.1 to 20% by weight in water. If it satisfies the above range, it is excellent in color and excellent in color, it can be produced soft tofu.
또한, 본 발명은 상기 혼합 대두분말을 물과 혼합할 때 기능성 재료로써 숙주나물 액상을 더욱 첨가할 수 있다. 숙주나물 액상의 종류는 특별히 한정되는 것은 아니며, 예를 들면, 숙주나물 즙, 숙주나물 추출물, 숙주나물 발효액 등을 사용할 수 있다. 두유 제조시 숙주나물 액상을 첨가하면, 숙주나물의 영양성분이 보강되어 영양가가 높은 전두부를 제조할 수 있다. 이때, 숙주나물 액상의 첨가량은 두유 총량에 대하여 0.1 ~ 2 중량%인 것이 바람직하다. 상기 범위를 만족하는 경우 전두부 특유의 맛과 향을 유지하면서도 영양가가 높은 전두부를 제조할 수 있다. In addition, the present invention can further add the host sprout liquid as a functional material when the mixed soybean powder is mixed with water. The kind of host sprout liquid is not specifically limited, For example, host sprout juice, a host sprout extract, a host sprout fermentation liquid, etc. can be used. When the soybean milk is added to the host sprout liquid, the nutritional nutrients of the host sprouts can be reinforced to produce highly nutritious whole tofu. At this time, the amount of the host sprout liquid is preferably 0.1 to 2% by weight based on the total amount of soy milk. When the above range is satisfied, the nutritious whole tofu can be prepared while maintaining the unique flavor and aroma of the tofu.
한편, 본 발명에서 두유를 제조하기 위해 사용되는 물은 i) 페그마타이트(pegmatite) 5~10 wt%, 황토 5~10 wt%, 굴 껍질 5~10 wt%, 알루미늄 옥사이드 10~15 wt%, 실리콘 옥사이드 10~15 wt%, 지르코늄 옥사이드 10~15 wt%, 게르마늄 10~15 wt%을 함유하는 광물질 45~60 wt%; ⅱ) 소나무 5~15 wt%, 삼나무 5~15 wt%, 졸참나무 5~15 wt%의 소성 물질을 함유하는 식물 석회질 20~40 wt%; 및 ⅲ) 대나무 5~15 wt%, 짚 5~15 wt%, 왕겨 5~15 wt%의 소성 물질을 함유한 식물 규산질 20~40 wt%;을 포함하는 필터를 통과하여 활성화된 활성수인 것이 바람직하다. Meanwhile, the water used to prepare soymilk in the present invention is i) 5-10 wt% pegmatite, 5-10 wt% ocher, 5-10 wt% oyster shell, 10-15 wt% aluminum oxide, silicon 45-60 wt% of minerals containing 10-15 wt% of oxide, 10-15 wt% of zirconium oxide, 10-15 wt% of germanium; Ii) 20-40 wt% of plant calcareous containing 5-15 wt% pine, 5-15 wt% cedar, 5-15 wt% pine oak; And iii) 20 to 40 wt% of plant siliceous containing 5 to 15 wt% of bamboo, 5 to 15 wt% of straw, and 5 to 15 wt% of rice hulls. desirable.
본 발명에서 물을 활성화하기 위해 사용되는 상기 i) 페그마타이트(pegmatite) 5~10 wt%, 황토 5~10 wt%, 굴 껍질 5~10 wt%, 알루미늄 옥사이드 10~15 wt%, 실리콘 옥사이드 10~15 wt%, 지르코늄 옥사이드 10~15 wt%, 게르마늄 10~15 wt%을 함유하는 광물질 45~60 wt%; ⅱ) 소나무 5~15 wt%, 삼나무 5~15 wt%, 졸참나무 5~15 wt%의 소성 물질을 함유하는 식물 석회질 20~40 wt%; 및 ⅲ) 대나무 5~15 wt%, 짚 5~15 wt%, 왕겨 5~15 wt%의 소성 물질을 함유한 식물 규산질 20~40 wt%;을 포함하는 필터는 적외선을 방출하여 물 분자를 미립화시킬 뿐만 아니라, 자외선 및 음이온 등을 발생시켜 질소나 인 성분 등의 일반적인 오염 물질이나 각종 중금속 성분뿐만 아니라 휘발성 유기화합물(Volatile Organic Compounds) 등의 난분해성 오염물질 또한 효율적으로 제거할 수 있다. I) pegmatite 5-10 wt%, ocher 5-10 wt%, oyster shell 5-10 wt%, aluminum oxide 10-15 wt%, silicon oxide 10 ~ 45-60 wt% of minerals containing 15 wt%, 10-15 wt% zirconium oxide, 10-15 wt% germanium; Ii) 20-40 wt% of plant calcareous containing 5-15 wt% pine, 5-15 wt% cedar, 5-15 wt% pine oak; And iii) 20-40 wt% of plant siliceous containing 5-15 wt% of bamboo, 5-15 wt% of straw, and 5-15 wt% of rice hulls; In addition to ultraviolet rays and anions, it is possible to efficiently remove not only general pollutants such as nitrogen and phosphorus components and various heavy metal components but also hardly decomposable pollutants such as volatile organic compounds.
따라서, 본 발명에서 사용되는 활성수는 물 분자가 이원화되어 금속 면과 접촉할 때 계면과 전위차를 완화시켜 부식현상을 막아주고, 산화를 방지하고 pH조건을 안정화시켜 준다. Therefore, the active water used in the present invention prevents corrosion phenomenon by preventing interface and potential difference when water molecules are dualized in contact with the metal surface, preventing oxidation and stabilizing pH conditions.
또한, 본 발명에서 사용되는 활성수는 효소의 활동이 활발해지게 되고, 자정력(自淨力)이 높다. 이때, 효소는 분해, 합성, 산화(酸化) 등의 화학반응을 일으키는 촉매(觸媒)로서 작용하게 되어 녹이나 박테리아로부터 물질을 지켜주는 생체방어(生體防禦) 시스템을 구축하게 된다. 이 시스템은 악취의 원인이 되고, 물의 선명도를 떨어뜨리는 미생물의 작용을 억제시키는 항균, 제균, 정화, 탈취의 효과를 발휘하게 된다.In addition, the active water used in the present invention, the activity of the enzyme becomes active, the self-power is high. At this time, the enzyme acts as a catalyst to cause chemical reactions such as decomposition, synthesis, and oxidation, thereby establishing a biological defense system that protects substances from rust and bacteria. This system causes odors and exerts antimicrobial, bactericidal, purifying and deodorizing effects that inhibit the action of microorganisms that reduce the clarity of water.
또한, 본 발명에서 사용되는 활성수는 수화성(水和性: 음이온이 주변에 있는 물 분자를 끌어당겨 물 분자 군을 형성하는 성질)이 높아 흔히 말하는 부드러운 물이다. 이는, 음용수로서 가장 적절한 '살아있는 물'인 동시에 활성화가 이루어져 분자운동이 활발한 상태로서, 분자의 열(熱) 운동이 촉진되어 분자 간의 용해물을 용해, 혼합시키는 능력이 탁월하다. 또한, 물 분자의 덩어리가 작고, 점성(粘性)이 낮아서 침투력과 보수력이 높으며, 산화방지와 퇴색방지의 효과도 높다.In addition, the active water used in the present invention is a soft water, which is commonly referred to as having high hydration (a property in which anions attract water molecules around it to form a water molecule group). This is the most suitable 'living water' as the drinking water and the activation is made and the molecular movement is active, the thermal movement of the molecule is promoted to excellent dissolving and mixing the lysate between molecules. In addition, the mass of water molecules is small, the viscosity is low, the penetration and water retention are high, and the effect of preventing oxidation and fading is also high.
본 발명은 이와 같이 대두분말을 활성수에 혼합시킴에 따라 대두분말이 잘 용해되고, 교반시 얽힘현상과 기포발생이 생기지 않는다. 따라서 종래에는 두유를 제조하기 위해 3000rpm 이상의 고속 교반과 20rpm 이하의 저속 교반을 반복하는 복잡한 공정이 요구되었으나, 본 발명에서는 2000 ~ 3500 rpm의 일정 속도로 교반하여도 대두분말이 활성수에 충분히 용해된다. 이는 본 발명의 활성수는 pH조건이 안정화되고, 대두분말을 효과적으로 용해 및 혼합시키며 기포를 발생시키지 않기 때문이다.According to the present invention, the soybean powder is well dissolved as the soybean powder is mixed with the active water, and entanglement and bubble generation do not occur when stirring. Therefore, in order to manufacture soymilk, a complicated process of repeating high speed stirring of 3000rpm and low speed stirring of 20rpm or less is required in the prior art, but in the present invention, soybean powder is sufficiently dissolved in active water even when stirring at a constant speed of 2000 to 3500rpm. . This is because the active water of the present invention has a stable pH condition, effectively dissolves and mixes soybean powder, and does not generate bubbles.
또한, 이때 활성수의 온도는 10 ~ 15℃, 바람직하게는 12 ~ 13℃인 것이 바람직하다. 상기 온도 범위를 만족하는 경우 대두분말이 물에 충분히 혼합되어 균일한 두유를 얻을 수 있다.
In this case, the temperature of the active water is preferably 10 to 15 ° C, preferably 12 to 13 ° C. When the temperature range is satisfied, soybean powder may be sufficiently mixed with water to obtain a uniform soymilk.
(D) 두유를 가열한 후, 냉각시키는 단계;(D) heating the soymilk followed by cooling;
본 단계는 상기 (C)단계에서 제조된 두유를 가열한 후,냉각하는 단계이다.This step is the step of cooling the soymilk prepared in step (C) after heating.
이때, 두유를 가열할 때에는 증기 가열하는 것이 바람직하고 90~110℃의 증기로 가열하는 것이 더욱 바람직하다. 이와 같이 증기로 가열함에 따라 직접 가열방식이 아니기 때문에 단백질 손상이 거의 생기지 않고, 끓임 속도가 두유 20리터 끊임 시 3분 정도로 매우 빠르며, 콩비린내를 효과적으로 제거할 수 있으며, 또한, 두유 가열시 발생되는 기포가 효과적으로 억제되는 이점이 있다.At this time, when heating soymilk, steam heating is preferable, and heating with steam at 90 to 110 ° C is more preferable. As it is not heated directly by heating with steam, almost no protein damage occurs, and the boiling rate is very fast, about 3 minutes when cutting 20 liters of soy milk, and it can effectively remove the smell of soybean milk. There is an advantage that bubbles are effectively suppressed.
게다가 본 발명에서는 상기 (C)단계에서 활성수로 두유를 제조함에 따라, 두유의 가열시 발생되는 기포의 발생이 더욱 효과적으로 억제되어 가열시 소포제의 사용이 불필요해진다. 또한, 기포가 생기지 않으므로 조직이 매우 치밀하고 부드러운 전두부를 제조할 수 있다. Furthermore, in the present invention, as the soymilk is prepared with the active water in the step (C), the generation of bubbles generated during the heating of the soymilk is more effectively suppressed, so that the use of the antifoaming agent is unnecessary at the time of heating. In addition, since there is no bubble, the tissue is very dense and soft frontal head can be produced.
또한, 본 발명은 증기 가열한 후의 두유의 농도가 10 ~ 15 브릭스(Bix), 바람직하게는 12 브릭스(Brix)인 것이 좋다. 두유의 농도가 상기 범위를 만족하는 경우 대두의 고소한 맛과 감칠맛이 풍부한 전두부를 제조할 수 있다. In the present invention, the concentration of the soy milk after steam heating is preferably 10 to 15 Brix, preferably 12 Brix. When the concentration of soy milk satisfies the above range, a soybean curd rich in rich soybean and rich flavor can be prepared.
본 발명은 두유를 가열하여 멸균시킨 후, 두유를 냉각시키는데, 바람직하게는 5 ~ 15℃의 온도로 냉각하는 것이 좋다. In the present invention, the soymilk is sterilized by heating, and the soymilk is cooled, and preferably, it is cooled to a temperature of 5 to 15 ° C.
한편, 본 발명은 두유의 비린내 및 불순물을 제거하기 위하여 두유를 냉각하기 전에 탈기 및 여과단계를 거칠 수도 있다. 예를 들면, 증기가열된 두유를 탈기조에 통과시켜 비린내를 제거하거나, 여과망에 통과시켜 불순물을 제거시킬 수도 있다.
On the other hand, the present invention may be subjected to a degassing and filtration step before cooling the soy milk in order to remove the fishy and impurities of soy milk. For example, steam-heated soy milk may be passed through a degassing tank to remove fishy, or it may be passed through a filtering network to remove impurities.
(E) 냉각된 두유에 응고제를 첨가하고 교반한 후, 포장 용기에 충진하는 단계(E) adding a coagulant to the cooled soymilk, stirring and filling the packaging container
본 단계는 상기 (D)단계에서 냉각된 두유에 응고제를 첨가하고 교반한 후, 포장 용기에 충진하는 단계이다. This step is a step of adding a coagulant to the soymilk cooled in the step (D) and stirring, and then filling the packaging container.
본 발명에서 사용되는 응고제는 본 발명이 속하는 기술분야에서 통상 사용되는 응고제를 사용할 수 있으며, 예를 들면, 효소제인알프론 또는 TG(transglutaminase), 염화칼슘 또는 염화마그네슘, 정제염 또는 죽염 등을 사용할 수 있다. 종래에는 두유상태에서 생기는 거품을 제거하기 위하여 응고제에 소포제 또는 식물성 유지를 첨가하여 사용하였으나, 본 발명에서는 활성수의 사용으로 기포의 발생이 억제되므로, 소포제 또는 식물성 유지 등의 사용이 불필요하다. The coagulant used in the present invention may use a coagulant conventionally used in the art to which the present invention pertains, and for example, an enzyme, apron or TG (transglutaminase), calcium chloride or magnesium chloride, purified salt or bamboo salt may be used. . Conventionally, antifoaming agents or vegetable oils were added to coagulants to remove bubbles generated in soymilk, but in the present invention, since generation of bubbles is suppressed by use of active water, use of antifoaming agents or vegetable oils is unnecessary.
또한, 본 발명은 활성수를 사용함에 따라, 두유에 응고제를 첨가하고 교반할 때 교반수조에 두유가 얽히는 문제가 해소된다. 또한, 포장용기에 충진할 때에도 포장용기에 두유가 달라붙는 현상이 해소되며, 두유의 이송 중 발생되는 기계장치의 내부에서의 얽힘 현상도 없어 장치 내부의 막힘이나 철분부착 등과 같은 문제도 해소된다.
In addition, according to the present invention, the problem that the soymilk is entangled in the stirred water tank when the coagulant is added and stirred in the soymilk is solved. In addition, the phenomenon that soy milk is stuck to the packaging container is also eliminated when filling the packaging container, there is no entanglement in the interior of the mechanical device generated during the transfer of soy milk also eliminates problems such as clogging or iron adhesion inside the device.
(F) 충진된 두유를 가열한 후, 냉각시키는 단계(F) heating the filled soymilk followed by cooling
본 단계는 응고를 위해 상기 (D)단계에서 포장용기에 충진된 두유를 가열한 후, 냉각시키는 단계이다. This step is to cool and then heat the soy milk filled in the packaging in step (D) for coagulation.
이때, 상기 포장용기에 충진된 두유를 응고 및 살균시키기 위해서 1차로 50~60℃ 내외에서 30~40분 정도 열탕처리를 한 후, 2차로 85℃ 내외에서 30~40분 정도 처리하는 것이 바람직하다. 상기 범위를 만족하는 경우, 맛과 조직감이 탁월한 전두부를 제조할 수 있다. At this time, in order to coagulate and sterilize the soy milk filled in the packaging container, it is preferable to first heat the treatment for about 30 to 40 minutes at about 50 to 60 ° C., and then to treat about 30 to 40 minutes at about 85 ° C. as the second time. . When satisfying the above range, it is possible to produce a whole head tofu excellent in taste and texture.
또한, 두유를 가열하여 응고시켜 준 후 냉각시켜 주는데, 실온으로 냉각한 후, 6~7℃의 냉장보관하는 것이 바람직하다.In addition, although the soymilk is heated and solidified, it is cooled, but after cooling to room temperature, it is preferable to refrigerated at 6-7 degreeC.
본 발명은 백년초, 울금, 황기, 구기자, 헛개나무, 벌나무, 둥글레, 감초 또는 숙주나물 액상 등이 가미되어 전두부의 부족한 영양성분이 보충되고, 다양한 색상으로 식감이 향상된 전두부를 제조할 수 있다. The present invention is added to baeknyeoncho, turmeric, Astragalus, wolfberry, barberry, bee, roundle, licorice or bean sprout liquid, and supplement the lack of nutritional ingredients of the frontal head, it is possible to manufacture a whole head to improve the texture.
또한, 본 발명은 색감이 매우 아름다워 고급스러운 분위기가 나는 전두부를 제조할 수 있다. In addition, the present invention can produce a whole head with a very beautiful color and a luxurious atmosphere.
또한, 본 발명은 활성수를 사용하여 조직이 탁월하게 치밀하고 부드러운 전두부를 제조할 수 있다. In addition, the present invention can be prepared using the active water to make the front of the head is excellent and dense and smooth tissue.
또한, 본 발명은 활성수를 사용함에 따라 전두부 제조시 소포제의 사용이 불필요하고 교반공정이 간단하고, 두유의 얽힘 현상이 없어 이로 인한 설비 내부의 막힘이나 철분 부착이 방지된다. In addition, according to the present invention, the use of the active water does not require the use of an antifoaming agent in the preparation of the frontal head, the stirring process is simple, and there is no entanglement of the soy milk, thereby preventing clogging or iron adhesion inside the facility.
또한, 본 발명은 비지를 그대로 사용하여 전두부를 제조함에 따라 영양가가 매우 높으며 맛이 탁월한 두부를 제조할 수 있다.In addition, the present invention can produce a tofu having a very high nutritional value and excellent taste as it prepares the whole tofu by using the busy as it is.
이하, 본 발명의 내용을 하기 실시예를 들어 더욱 상세히 설명하고자 한다. 다만, 본 발명의 권리범위가 하기 실시예에만 한정되는 것은 아니고, 그와 등가의 기술적 사상의 변형까지를 포함한다.
Hereinafter, the content of the present invention will be described in more detail with reference to the following examples. However, the scope of the present invention is not limited only to the following examples, but includes modifications of equivalent technical ideas.
실시예Example 1 : 백년초가 첨가된 전두부의 제조 1: Preparation of Whole Tofu with Added Centennial
백년초 1g을 세척하고 건조하여 기능성 재료로 준비하였다. 대두 100g을 탈피한 후, 준비된 백년초과 함께 350 메쉬의 크기로 분쇄하였다. 이 분쇄물을 i) 페그마타이트(pegmatite) 10 wt%, 황토 10 wt%, 굴 껍질 10 wt%, 알루미늄 옥사이드 15 wt%, 실리콘 옥사이드 15 wt%, 지르코늄 옥사이드 15 wt%, 게르마늄 15 wt%을 함유하는 광물질 60 wt%; ⅱ) 소나무 15 wt%, 삼나무 15 wt%, 졸참나무 15 wt%의 소성 물질을 함유하는 식물 석회질 20 wt%; 및 ⅲ) 대나무 15 wt%, 짚 15 wt%, 왕겨 15 wt%의 소성 물질을 함유한 식물 규산질 20 wt%;을 포함하는 필터를 통과한 활성수에 20중량% 함유되도록 혼합하고 2000 rpm의 속도로 교반하여 두유를 제조하였다. 이 두유를 105℃에서 증기 가열하고 대략 10℃ 정도로 냉각시켰다. 여기에 트랜스글루타미나아제 3.5g, 염화칼슘 2.4g 및 소금 2.4g을 첨가하고 교반한 후, 포장 용기에 충진하고 55℃에서 가열하다 다시 온도를 높여 85℃에서 가열하고 실온으로 냉각시켰다.
1 g of zinnia was washed and dried to prepare a functional material. 100 g of soybeans were stripped, and then ground to a size of 350 mesh with the prepared centennial herb. This milled product contains i) 10 wt% pegmatite, 10 wt% ocher, 10 wt% oyster shell, 15 wt% aluminum oxide, 15 wt% silicon oxide, 15 wt% zirconium oxide, 15 wt% germanium. 60 wt% mineral; Ii) 20 wt% of plant calcareous containing 15 wt% of pine, 15 wt% of cedar, and 15 wt% of oak; And iii) 20 wt% of activated siliceous water containing 15 wt% of bamboo, 15 wt% of straw, and 20 wt% of plant siliceous containing 15 wt% of chaff; Soymilk was prepared by stirring. This soymilk was steam heated at 105 ° C and cooled to approximately 10 ° C. 3.5 g of transglutaminase, 2.4 g of calcium chloride, and 2.4 g of salt were added thereto, stirred, and then packed into a packaging container, heated at 55 ° C, heated up again at 85 ° C, and cooled to room temperature.
실시예Example 2: 2: 울금이Turbulent 첨가된 전두부의 제조 Preparation of Added Whole Tofu
백년초 대신 울금을 첨가한 것을 제외하고는 상기 실시예 1과 동일하게 전두부를 제조하였다.
Except for adding turmeric instead of baeknyeon was prepared the front head in the same manner as in Example 1.
실시예Example 3 : 3: 황기가Astragalus 첨가된 전두부의 제조 Preparation of Added Whole Tofu
백년초 대신 황기를 첨가한 것을 제외하고는 상기 실시예 1과 동일하게 전두부를 제조하였다.
The whole head was prepared in the same manner as in Example 1 except for adding sulfuric acid instead of baeknyeoncho.
실시예Example 4 : 구기자가 첨가된 전두부의 제조 4: Preparation of Whole Tofu Added with Goji Goji
백년초 대신 구기자를 첨가한 것을 제외하고는 상기 실시예 1과 동일하게 전두부를 제조하였다.
Except for adding goji berry instead of baeknyeon was prepared the front head in the same manner as in Example 1.
실시예Example 5 : 5: 헛개나무가Barn tree 첨가된 전두부의 제조 Preparation of Added Whole Tofu
백년초 대신 헛개나무를 첨가한 것을 제외하고는 상기 실시예 1과 동일하게 전두부를 제조하였다.
Except for adding a locust tree instead of baeknyeon was prepared the front head in the same manner as in Example 1.
실시예Example 6 : 6: 벌나무가Bee 첨가된 전두부의 제조 Preparation of Added Whole Tofu
백년초 대신 벌나무를 첨가한 것을 제외하고는 상기 실시예 1과 동일하게 전두부를 제조하였다.
The whole head was prepared in the same manner as in Example 1 except that beewood was added instead of baeknyeoncho.
실시예Example 7 : 7: 둥글레가Rounde 첨가된 전두부의 제조 Preparation of Added Whole Tofu
백년초 대신 둥글레를 첨가한 것을 제외하고는 상기 실시예 1과 동일하게 전두부를 제조하였다.
The whole head was prepared in the same manner as in Example 1 except that roundle was added instead of baeknyeoncho.
실시예Example 8 : 감초가 첨가된 전두부의 제조 8: Preparation of Whole Tofu with Licorice
백년초 대신 감초를 첨가한 것을 제외하고는 상기 실시예 1과 동일하게 전두부를 제조하였다.
The whole head was prepared in the same manner as in Example 1 except that licorice was added instead of baeknyeoncho.
실시예Example 9 : 백년초 및 숙주나물 액상이 첨가된 전두부의 제조 9: Preparation of Whole Tofu Added with Centennial and Hostweed Liquid
두유 제조시, 두유 총 양에 대하여 숙주나물 액상 0.5중량%를 더욱 첨가한 것을 제외하고는 상기 실시예 1과 동일하게 전두부를 제조하였다.
When preparing soymilk, the whole head was prepared in the same manner as in Example 1 except that 0.5 wt% of the host bean liquid was further added to the total amount of soymilk.
비교예Comparative example 1: 전두부의 제조 1: Preparation of Whole Tofu
백년초를 첨가하지 않은 것을 제외하고는 상기 실시예 1와 동일하게 전두부를 제조하였다.
The whole head was prepared in the same manner as in Example 1 except that no baeknyeoncho was added.
비교예Comparative example 2 : 2 : 활성수를Active water 사용하지 않은 전두부의 제조 Preparation of Unused Whole Tofu
활성화단계를 거치지 않은 일반 물을 사용한 것을 제외하고는 상기 실시예와 동일하게 전두부를 제조하였다.
Except for using the general water did not go through the activation step to prepare the front head in the same manner as in the above embodiment.
실험예Experimental Example : 전두부의 관능검사 : Sensory test of frontal head
본 실험예에서는 상기 실시예 1 내지 8과 비교예 1, 2에서 제조된 전두부에 대하여 조직감, 맛에 대한 관능검사를 실시하였다. In the present experimental example, the sensory test on the texture and taste of the frontal tofu prepared in Examples 1 to 8 and Comparative Examples 1 and 2 were carried out.
평가방법으로는 일반인 100명을 대상으로 상기 실시예와 비교예의 전두부를 시식하게 한 후 전두부의 맛, 색상, 조직감 1(치밀함), 조직감 2(부드러움), 종합적인 기호도에 대하여 매우 좋지 않은 것을 1점, 매우 좋은 것을 7점으로 하여 선호도를 평가하였다. As for the evaluation method, the whole head of the example and the comparative example was sampled to 100 people, and then the taste, color, texture 1 (fineness), texture 2 (softness), and general preference of the frontal head were not very good. Preference was given to 7 points for 1 point and very good one.
상기 표 1에 의하면, 본 발명의 백년초, 울금, 황기, 구기자, 헛개나무, 벌나무, 둥글레, 감초, 숙주나물 액상이 첨가된 전두부는 특유의 붉은색, 노란색, 갈색 등이 가미되고 고소한 맛이 탁월하며, 조직이 매우 치밀하고 부드러운 반면, 비교예 1의 전두부는 색상 면에서 기호도가 현격하게 떨어지며, 비교예 2의 전두부는 조직이 거칠고 조직의 균일성이 부족함을 알 수 있었다. 이에 본 발명의 기능성 재료가 첨가된 전두부는 맛, 색상, 조직감, 종합적인 기호도가 탁월하게 좋으면서 기능성 재료의 영양성분이 가미되어 영양면에서도 탁월함을 알 수 있었다.
According to Table 1, the baeknyeoncho of the present invention, turmeric, Astragalus, gojija, barn, bee, roundle, licorice, whole bean curd added to the tofu is unique red, yellow, brown, etc. In addition, while the tissue was very dense and smooth, the frontal part of Comparative Example 1 was significantly reduced in palatability in terms of color, and the frontal part of Comparative Example 2 was found to have a rough texture and lack of uniformity of the tissue. Thus, the frontal tofu added with the functional material of the present invention was excellent in taste, color, texture, overall palatability and nutritional ingredients of the functional material with excellent nutritional aspect.
Claims (5)
(B) 대두를 탈피한 후, 상기 백년초, 울금, 황기, 구기자, 헛개나무, 벌나무, 둥글레 및 감초 중 하나 이상과 상기 탈피된 대두를 분쇄하여 혼합 대두분말을 제조하는 단계;
(C) 상기 혼합 대두분말을 물 및 숙주나물 액상과 혼합하고 교반하여 두유를 제조하는 단계;
(D) 상기 두유를 증기 가열한 후, 냉각시키는 단계;
(E) 상기 냉각된 두유에 응고제를 첨가하여 교반한 후, 포장 용기에 충진하는 단계; 및
(F) 상기 충진된 두유를 가열한 후, 냉각시키는 단계;를 포함하는 것을 특징으로 하는 전두부의 제조방법.
(A) washing and drying at least one selected from the group consisting of zinnia, turmeric, astragalus, wolfberry, barn, bee, round and licorice;
(B) after peeling the soybeans, pulverizing the soybeans and one or more of the baeknyeoncho, turmeric, Astragalus, wolfberry, barberry, bee, round and licorice to prepare a mixed soybean powder;
(C) mixing the mixed soybean powder with water and a host sprout liquid and stirring to prepare soymilk;
(D) steam heating the soymilk and then cooling it;
(E) adding a coagulant to the cooled soymilk and stirring, then filling the packaging container; And
(F) heating the filled soy milk, and then cooling the prepared soybean curd.
상기 (B)단계에서,
상기 혼합 대두분말의 입자크기는 300 ~ 800 메쉬인 것을 특징으로 하는 전두부의 제조방법.
The method of claim 1,
In the step (B),
Particle size of the mixed soybean powder is a manufacturing method of the frontal tofu, characterized in that 300 to 800 mesh.
상기 (C)단계에서,
상기 혼합 대두분말은 물에 대하여 0.1 ~ 20 중량% 함유되도록 혼합하는 것을 특징으로 하는 전두부의 제조방법.
The method of claim 1,
In the step (C),
The mixed soybean powder is a method for producing a soybean curd, characterized in that the mixing so as to contain 0.1 to 20% by weight relative to water.
상기 (D)단계에서,
상기 증기 가열 후, 두유의 농도는 10 ~ 15 브릭스(Brix)인 것을 특징으로 하는 전두부의 제조방법.
The method of claim 1,
In the step (D),
After the steam heating, the concentration of soy milk is 10 ~ 15 Brix (Brix) characterized in that the manufacturing method of the front head.
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| KR20180102921A (en) * | 2017-03-08 | 2018-09-18 | 유미원 주식회사 | Method for Manufacturing Whole Soybean Curd Using Medicinal Herb |
| KR102030556B1 (en) | 2017-03-08 | 2019-11-08 | 유미원 주식회사 | Method for Manufacturing Whole Soybean Curd Using Medicinal Herb |
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