KR101405538B1 - Using the method of Phellinus the soymilk - Google Patents

Using the method of Phellinus the soymilk Download PDF

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KR101405538B1
KR101405538B1 KR1020130059381A KR20130059381A KR101405538B1 KR 101405538 B1 KR101405538 B1 KR 101405538B1 KR 1020130059381 A KR1020130059381 A KR 1020130059381A KR 20130059381 A KR20130059381 A KR 20130059381A KR 101405538 B1 KR101405538 B1 KR 101405538B1
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mushroom
mixing
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weight ratio
molokia
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박창하
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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
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks
    • 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
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • 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
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/208—Fungi extracts

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
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  • Food Science & Technology (AREA)
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Abstract

본 발명은 상황버섯을 이용한 두유의 제조방법에 관한 것이다. 상세하게는 본 발명의 상황버섯을 이용한 두유의 제조방법은 (a) 상황버섯, 몰로키아, 청국장을 수분 함유율 5% 이내로 건조하여, 각각 50㎛ ~ 80㎛의 크기로 분쇄하여 준비하는 단계 ; (b) 상기 (a)단계의 분쇄된 상황버섯 : 몰로키아 : 청국장을 80 : 17 : 3의 질량비로 혼합하는 단계; (c) 상기(b)단계의 혼합된 분말에 정제수를 50 : 50의 부피비로 혼합하는 단계; (d) 상기(c)단계의 재료를 30℃~50℃의 온도에서 5일~7일간 발효하는 단계; (e) 발효가 완료된 재료 : 정제수를 1 : 2의 중량비로 혼합하여 90℃~100℃의 온도에서 1시간 ~ 2시간 동안 추출하는 단계; (f) 상기(e)단계의 추출이 완료된 추출액을 여과하여 상황버섯발효 추출액을 얻는 단계; (g) 두부제조용 콩을 식용수로 세척하여 준비하는 단계; (h) 상기(f)단계의 상황버섯 발효 추출액에 상기 (g)단계의 콩을 침지하여 5 ~ 10시간 동안 불리는 단계; (i) 상기(h)단계의 침지된 콩을 0.1㎜~1㎜의 크기로 분쇄하는 단계; (j) 상기(i)단계의 분쇄된 재료와 상황버섯발효 추출액을 5 : 1 ~ 1 : 1의 중량비로 혼합한 혼합액에 식용수를 5~10배의 중량비로 첨가하여 30분~1시간 동안 끓이는 단계; (k) 상기(j)단계의 재료를 여과하여 콩비지와 두유를 분리하는 단계; (l) 상기(k)단계의 두유를 냉각하여 제품화하는 단계를 포함하여 이루어진다. The present invention relates to a method for producing soybean milk using a mushroom. In particular, the present invention provides a method for producing soybean milk using a mushroom comprising: (a) drying the mushroom, molokia, and chungkukjang at a moisture content of 5% or less and preparing each of the mushroom, molokia and chungkukjang to a size of 50 to 80 탆; (b) mixing the crushed mushroom: molokia: chungkukjang of step (a) at a mass ratio of 80: 17: 3; (c) mixing the mixed powder of step (b) with purified water in a volume ratio of 50:50; (d) fermenting the material of step (c) at a temperature of 30 ° C to 50 ° C for 5 days to 7 days; (e) mixing the fermented material: purified water at a weight ratio of 1: 2 and extracting the mixture at a temperature of 90 ° C to 100 ° C for 1 hour to 2 hours; (f) filtering the extracted liquid from the step (e) to obtain a mushroom fermented extract; (g) washing the beans for tofu preparation with cooking water and preparing them; (h) dipping the soybeans of step (g) in the fermented mushroom extract of step (f) for 5 to 10 hours; (i) pulverizing the immersed soybeans of the step (h) into a size of 0.1 mm to 1 mm; (j) adding the pulverized material of step (i) and the mushroom fermentation extract solution at a weight ratio of 5: 1 to 1: 1 at a weight ratio of 5 to 10 times, adding water for 30 minutes to 1 hour Boiling step; (k) separating the soybean oil and soybean oil by filtering the material of step (j); (1) cooling the soymilk in step (k) to produce a product.

Description

상황버섯을 이용한 두유의 제조방법{Using the method of Phellinus the soymilk}[0001] The present invention relates to a method for producing soy milk using a mushroom,

본 발명은 상황버섯을 이용한 두유의 제조방법에 관한 것이다.The present invention relates to a method for producing soybean milk using a mushroom.

두유는(soymilk) 콩우유라고도 하는 액상 콩가공제품으로 불용성 성분인 비지를 제거한 콩의 물추출액이다. 또한 두부, 유부, 콩치즈 등을 제조하는 중간과정에서 생산되는 여과처리한 대두 추출물 그 자체를 두유라 부르기도 한다. 두유의 일반성분조성은 수분 88~89%, 단백질 3.0~3.5%, 지방질 3.0~3.5%, 당 4.5~5.4%로서 성분조성이 우유와 유사하므로 우유에 알레르기가 있는 유아나 젖당(lactose) 소화에 어려움이 있는 성인에게는 훌륭한 우유 대체 음료이기도 하다. 두유는 대두의 성분을 물로 추출한 것이므로 두유에 함유되어 있는 단백질은 수용성 단백질이고, 그중 85% 정도가 글리시닌(glycinin)과 콘글리시닌(conglycinin)이다. Soymilk is a soymilk soy bean milk processed soybean liquid extract which is an insoluble soy bean extract. In addition, the filtered soybean extract itself produced in the middle process of producing tofu, soybean milk, and soybean cheese is called soy milk. The general composition of soymilk is 88 ~ 89% moisture, 3.0 ~ 3.5% protein, 3.0 ~ 3.5% lipid and 4.5 ~ 5.4% It is also a good alternative for adults with difficulties. Soybean milk is a water-extracted component of soybean, so the protein contained in soymilk is a water-soluble protein, about 85% of which is glycinin and conglycinin.

두유는 콩의 정선 → 탈피 → 침지 → 데치기 → 열수마쇄 → 여과 또는 원심분리 → 조합 → 유화 → 탈취 → 살균 → 포장공정에 의해서 만들어진다. 두유제조 과정에서의 탈피는 정선된 콩을 5~6조각으로 조쇄하여 표피를 제거하고, 데치기(blanching)는 끓는 물에서 3~4분간 가열하며, 마쇄할 때에는 끓는 물에 넣어 마쇄함이 보통이다. 탈피 및 데치기 공정은 콩껍질의 제거로 가열시간을 단축시키며 단백질의 변성과 갈변을 억제하고 껍질에 붙어 있는 내열성 포자형성균을 제거한다. 또한 협잡물을 제거하고 떫은맛과 거품을 생성하는 사포닌계 물질을 제거하며 두유에서 불쾌취를 발생시키고 미각을 저하시키며 독성물질을 생성하기도 하는 대두의 효소들을 불활성화시키는 데 필요한 공정이다. 특히, 리폭시게나아제(lipoxygenase)는 지방산을 분해시켜 콩비린내와 같은 불쾌한 냄새를 발생시키는 효소이므로 두유가공중 이를 가열하여 불활성화시키는 것은 반드시 필요한 과정이다. 조합과정은 마쇄액을 여과 또는 원심분리하여 비지를 제거한 콩우유에, 당이나 메티오닌(methionine), 칼슘, 비타민 C와 D 등의 영양강화제를 적당히 첨가하는 과정이며, 이렇게 조합한 다음 지방의 분리 및 침전을 방지하기 위해 유화시킨다. 탈취과정은 유화된 콩우유를 초고온 처리로 짧은 시간에 끓는 점 정도까지 올린 다음 진공분무시켜 이취를 제거하는 것인데, 이 때 얼마간의 수분 증발로 인해 농축효과도 있다. 그 후 살균하여 병이나 테트라팩(tetrapack)에 충전하여 제품을 완성한다.Soymilk is made by the process of selection → peeling → immersion → dipping → hot water grinding → filtration or centrifugation → combination → emulsification → deodorization → sterilization → packaging process. In the production process of soybean milk, the selected soybeans are shredded in 5 to 6 pieces to remove the epidermis. The blanching is heated in boiling water for 3 to 4 minutes. When the soybean milk is crushed, it is usually put in boiling water and crushed . The peeling and dipping process shortens the heating time by removing the peel of beans, suppressing protein denaturation and browning, and removing heat resistant spore forming bacteria attached to the skin. It is also a process necessary to inactivate soybean enzymes which remove saponin substances that remove impurities and produce a pungent flavor and bubble, and which cause unpleasant odors in soybean milk, decrease the taste and produce toxic substances. In particular, lipoxygenase is an enzyme that decomposes fatty acids and generates an unpleasant odor such as bean curd. Therefore, it is a necessary process to heat and inactivate soybean oil during processing. The combination process is a process in which the nutritional enhancer such as sugar, methionine, calcium, vitamin C and D is added appropriately to soybean milk in which the bean curd is removed by filtration or centrifugation, Emulsify to prevent settling. The deodorization process is to raise the boiling point of the emulsified soy milk to a boiling point in a short time by ultrahigh temperature treatment and then to remove the odor by vacuum spraying. It is sterilized and filled into a bottle or tetrapack to complete the product.

일반적으로 두유는 그대로 섭취하거나, 콩국수 등 조리용으로 사용하는데, 기존의 두유의 제조 방식으로 제조한 두유는 콩 비린내 및 특유의 잡냄새가 있다. 본 발명에서는 두유의 콩비린내 및 잡냄새를 제거하고, 조미기능을 향상시켜 기호도를 높이고, 소스 등 두유의 용도를 다양화 할 수 있는 두유를 제조하고자 하는 것이다. In general, soy milk is consumed as it is, or it is used for cooking such as soybean soup. The soy milk produced by conventional soy milk manufacturing method has soybean smell and unique odor. The present invention aims to produce soymilk which can remove the soybean smell and odor of soymilk, enhance the seasoning function, increase the preference degree, and diversify the uses of soymilk such as sauce.

본 발명은 상황버섯을 이용한 두유의 제조방법에 관한 것이다. 상세하게는 본 발명의 상황버섯을 이용한 두유의 제조방법은 (a) 상황버섯, 몰로키아, 청국장을 수분 함유율 5% 이내로 건조하여, 각각 50㎛ ~ 80㎛의 크기로 분쇄하여 준비하는 단계 ; (b) 상기 (a)단계의 분쇄된 상황버섯 : 몰로키아 : 청국장을 80 : 17 : 3의 질량비로 혼합하는 단계; (c) 상기(b)단계의 혼합된 분말에 정제수를 50 : 50의 부피비로 혼합하는 단계; (d) 상기(c)단계의 재료를 30℃~50℃의 온도에서 5일~7일간 발효하는 단계; (e) 발효가 완료된 재료 : 정제수를 1 : 2의 중량비로 혼합하여 90℃~100℃의 온도에서 1시간 ~ 2시간 동안 추출하는 단계; (f) 상기(e)단계의 추출이 완료된 추출액을 여과하여 상황버섯발효 추출액을 얻는 단계; (g) 두부제조용 콩을 식용수로 세척하여 준비하는 단계; (h) 상기(f)단계의 상황버섯 발효 추출액에 상기 (g)단계의 콩을 침지하여 5 ~ 10시간 동안 불리는 단계; (i) 상기(h)단계의 침지된 콩을 0.1㎜~1㎜의 크기로 분쇄하는 단계; (j) 상기(i)단계의 분쇄된 재료와 상황버섯발효 추출액을 5 : 1 ~ 1 : 1의 중량비로 혼합한 혼합액에 식용수를 5~10배의 중량비로 첨가하여 30분~1시간 동안 끓이는 단계; (k) 상기(j)단계의 재료를 여과하여 콩비지와 두유를 분리하는 단계; (l) 상기(k)단계의 두유를 냉각하여 제품화하는 단계를 포함하여 이루어진다. The present invention relates to a method for producing soybean milk using a mushroom. In particular, the present invention provides a method for producing soybean milk using a mushroom comprising: (a) drying the mushroom, molokia, and chungkukjang at a moisture content of 5% or less and preparing each of the mushroom, molokia and chungkukjang to a size of 50 to 80 탆; (b) mixing the crushed mushroom: molokia: chungkukjang of step (a) at a mass ratio of 80: 17: 3; (c) mixing the mixed powder of step (b) with purified water in a volume ratio of 50:50; (d) fermenting the material of step (c) at a temperature of 30 ° C to 50 ° C for 5 days to 7 days; (e) mixing the fermented material: purified water at a weight ratio of 1: 2 and extracting the mixture at a temperature of 90 ° C to 100 ° C for 1 hour to 2 hours; (f) filtering the extracted liquid from the step (e) to obtain a mushroom fermented extract; (g) washing the beans for tofu preparation with cooking water and preparing them; (h) dipping the soybeans of step (g) in the fermented mushroom extract of step (f) for 5 to 10 hours; (i) pulverizing the immersed soybeans of the step (h) into a size of 0.1 mm to 1 mm; (j) adding the pulverized material of step (i) and the mushroom fermentation extract solution at a weight ratio of 5: 1 to 1: 1 at a weight ratio of 5 to 10 times, adding water for 30 minutes to 1 hour Boiling step; (k) separating the soybean oil and soybean oil by filtering the material of step (j); (1) cooling the soymilk in step (k) to produce a product.

본 발명의 제조방법에 따라 제조된 두유는 칼륨성분이 기존의 두부보다 많이 함유되어 있으며, 두유 특유의 잡냄새가 없고 맛이 크게 향상되고 보존기간이 향상된다. The soymilk prepared according to the production method of the present invention contains potassium component more than conventional tofu, and there is no odor peculiar to soy milk, the taste is greatly improved and the preservation period is improved.

또한 두유를 음료용, 콩국수용, 각종 소스용으로 제품을 다양화 할 수 있다. In addition, soy milk can be used for beverage, soy sauce, and various sauces.

본 발명은 상황버섯을 이용한 두유의 제조방법에 관한 것이다. 상세하게는 본 발명의 상황버섯을 이용한 두유의 제조방법은 (a) 상황버섯, 몰로키아, 청국장을 수분 함유율 5% 이내로 건조하여, 각각 50㎛ ~ 80㎛의 크기로 분쇄하여 준비하는 단계 ; (b) 상기 (a)단계의 분쇄된 상황버섯 : 몰로키아 : 청국장을 80 : 17 : 3의 질량비로 혼합하는 단계; (c) 상기(b)단계의 혼합된 분말에 정제수를 50 : 50의 부피비로 혼합하는 단계; (d) 상기(c)단계의 재료를 30℃~50℃의 온도에서 5일~7일간 발효하는 단계; (e) 발효가 완료된 재료 : 정제수를 1 : 2의 중량비로 혼합하여 90℃~100℃의 온도에서 1시간 ~ 2시간 동안 추출하는 단계; (f) 상기(e)단계의 추출이 완료된 추출액을 여과하여 상황버섯발효 추출액을 얻는 단계; (g) 두부제조용 콩을 식용수로 세척하여 준비하는 단계; (h) 상기(f)단계의 상황버섯 발효 추출액에 상기 (g)단계의 콩을 침지하여 5 ~ 10시간 동안 불리는 단계; (i) 상기(h)단계의 침지된 콩을 0.1㎜~1㎜의 크기로 분쇄하는 단계; (j) 상기(i)단계의 분쇄된 재료와 상황버섯발효 추출액을 5 : 1 ~ 1 : 1의 중량비로 혼합한 혼합액에 식용수를 5~10배의 중량비로 첨가하여 30분~1시간 동안 끓이는 단계; (k) 상기(j)단계의 재료를 여과하여 콩비지와 두유를 분리하는 단계; (l) 상기(k)단계의 두유를 냉각하여 제품화하는 단계를 포함하여 이루어진다. The present invention relates to a method for producing soybean milk using a mushroom. In particular, the present invention provides a method for producing soybean milk using a mushroom comprising: (a) drying the mushroom, molokia, and chungkukjang at a moisture content of 5% or less and preparing each of the mushroom, molokia and chungkukjang to a size of 50 to 80 탆; (b) mixing the crushed mushroom: molokia: chungkukjang of step (a) at a mass ratio of 80: 17: 3; (c) mixing the mixed powder of step (b) with purified water in a volume ratio of 50:50; (d) fermenting the material of step (c) at a temperature of 30 ° C to 50 ° C for 5 days to 7 days; (e) mixing the fermented material: purified water at a weight ratio of 1: 2 and extracting the mixture at a temperature of 90 ° C to 100 ° C for 1 hour to 2 hours; (f) filtering the extracted liquid from the step (e) to obtain a mushroom fermented extract; (g) washing the beans for tofu preparation with cooking water and preparing them; (h) dipping the soybeans of step (g) in the fermented mushroom extract of step (f) for 5 to 10 hours; (i) pulverizing the immersed soybeans of the step (h) into a size of 0.1 mm to 1 mm; (j) adding the pulverized material of step (i) and the mushroom fermentation extract solution at a weight ratio of 5: 1 to 1: 1 at a weight ratio of 5 to 10 times, adding water for 30 minutes to 1 hour Boiling step; (k) separating the soybean oil and soybean oil by filtering the material of step (j); (1) cooling the soymilk in step (k) to produce a product.

실시예1Example 1

상기의 발명에 의하여 두유를 제조하여 준비하였다.Soy milk was prepared and prepared according to the above invention.

비교예1Comparative Example 1

기존의 방법으로 두유를 제조하여 준비하였다. Soy milk was prepared by conventional methods.

실시예2Example 2

상기의 발명에 의한 두유를 국물로 콩국수를 제조하여 준비하였다.Soy milk according to the present invention was prepared as soy sauce soup.

비교예2Comparative Example 2

기존의 방법에 의한 두유를 국물로 콩국수를 제조하여 준비하였다.
Soybean oil was prepared by the conventional method.

실시예1 및 비교예2에 의하여 제조되어진 두유를 조리하지 않고 그대로 섭취하도록 하고, 실시예2와 비교예2의 콩국수를 제조하여 다음과 같은 방법으로 평가 하였다. 평가방법은 20 ~ 50대의 남녀 20명에 대해 시식하게 한 다음 만족도를 평가하도록 하였는데, 맛, 향미, 질감, 전체적인 기호도를 5점법으로 하여 기호도 검사를 실시하였으며 관능검사 항목에 대해(매우 나쁘다 : 1점, 조금 나쁘다 : 2점, 보통이다 : 3점, 조금 좋다 : 4점, 매우 좋다 : 5점) 평가하였다.Soybean oil produced by Example 1 and Comparative Example 2 was taken intact without cooking, and the soybean soup counts of Example 2 and Comparative Example 2 were prepared and evaluated by the following methods. The evaluation method was to evaluate the satisfaction of 20 men and women in their 20s and 50s. The taste, flavor, texture, and general preference were tested with 5-point likelihood test. The sensory test items (very bad: 1 Point, a little bad: 2 points, average: 3 points, a little good: 4 points, very good: 5 points).

<두유의 평가표><Evaluation table of soy milk> 구분division 향미Flavor 질감Texture 맛flavor 전체적인 기호도Overall likelihood 실시예1Example 1 4.94.9 4.74.7 4.94.9 4.84.8 비교예1Comparative Example 1 3.63.6 4.04.0 3.73.7 3.73.7

<콩국수의 평가표><Evaluation table of soybean soup> 구분division 향미Flavor 질감Texture 맛flavor 전체적인 기호도Overall likelihood 실시예2Example 2 4.94.9 4.64.6 4.74.7 4.94.9 비교예2Comparative Example 2 3.53.5 3.83.8 3.63.6 3.63.6

<두유의 영양성분비교표><Nutritional comparison table of soy milk> 구 분division 일반성분(General ingredients ( 가식부Edible portion g/100g) g / 100 g) 무기질(Minerals ( 가식부Edible portion mgmg /100g)/ 100g) 수분moisture
(%)(%) 단백질protein
(g)(g) 지방Fat
(g)(g) 탄수화물carbohydrate
(g)(g) 회분Ash
(g)(g) CaCa
(( mgmg )) PP
(( mgmg )) KK
(( mgmg )) ZnZn
(( mgmg )) F F
(( mgmg )) NaNa
(( mgmg )) 실시예Example 86.486.4 5.65.6 2.42.4 4.94.9 0.70.7 3333 6464 2121 0.60.6 0.80.8 114114 비교예Comparative Example 87.787.7 4.14.1 3.23.2 4.44.4 0.60.6 1515 4949 99 0.40.4 0.50.5 136136

상기의 표1에서 표2를 참조하면, 실시예가 비교예보다 맛과 향미, 질감, 전체적인 기호도가 현저하게 좋음을 알 수 있다.          Referring to Table 2 in the above Table 1, it can be seen that the Examples are significantly better in taste, flavor, texture, and overall acceptability than the Comparative Examples.

표3를 참조하면 실시예가 비교예의 영양성분 향상된 것을 알 수 있다.
Referring to Table 3, it can be seen that the nutritional composition of the Example is improved in the Comparative Example.

Claims (2)

(a) 상황버섯, 몰로키아, 청국장을 수분 함유율 5% 이내로 건조하여, 각각 50㎛ ~ 80㎛의 크기로 분쇄하여 준비하는 단계 ;
(b) 상기 (a)단계의 분쇄된 상황버섯 : 몰로키아 : 청국장을 80 : 17 : 3의 질량비로 혼합하는 단계;
(c) 상기(b)단계의 혼합된 분말에 정제수를 50 : 50의 부피비로 혼합하는 단계;
(d) 상기(c)단계의 재료를 30℃~50℃의 온도에서 5일~7일간 발효하는 단계;
(e) 발효가 완료된 재료 : 정제수를 1 : 2의 중량비로 혼합하여 90℃~100℃의 온도에서 1시간 ~ 2시간 동안 추출하는 단계;
(f) 상기(e)단계의 추출이 완료된 추출액을 여과하여 상황버섯발효 추출액을 얻는 단계;
(g) 두부제조용 콩을 식용수로 세척하여 준비하는 단계;
(h) 상기(f)단계의 상황버섯 발효 추출액에 상기 (g)단계의 콩을 침지하여 5 ~ 10시간 동안 불리는 단계;
(i) 상기(h)단계의 침지된 콩을 0.1㎜~1㎜의 크기로 분쇄하는 단계;
(j) 상기(i)단계의 분쇄된 재료와 상황버섯발효 추출액을 5 : 1 ~ 1 : 1의 중량비로 혼합한 혼합액에 식용수를 5~10배의 중량비로 첨가하여 30분~1시간 동안 끓이는 단계;
(k) 상기(j)단계의 재료를 여과하여 콩비지와 두유를 분리하는 단계;
(l) 상기(k)단계의 두유를 냉각하여 제품화하는 단계를 포함하는 것을 특징으로 하는 상황버섯을 이용한 두유의 제조방법.
(a) drying mushroom, molokia, and chungkukjang at a moisture content of 5% or less and preparing them by pulverizing them to a size of 50 탆 to 80 탆;
(b) mixing the crushed mushroom: molokia: chungkukjang of step (a) at a mass ratio of 80: 17: 3;
(c) mixing the mixed powder of step (b) with purified water in a volume ratio of 50:50;
(d) fermenting the material of step (c) at a temperature of 30 ° C to 50 ° C for 5 days to 7 days;
(e) mixing the fermented material: purified water at a weight ratio of 1: 2 and extracting the mixture at a temperature of 90 ° C to 100 ° C for 1 hour to 2 hours;
(f) filtering the extracted liquid from the step (e) to obtain a mushroom fermented extract;
(g) washing the beans for tofu preparation with cooking water and preparing them;
(h) dipping the soybeans of step (g) in the fermented mushroom extract of step (f) for 5 to 10 hours;
(i) pulverizing the immersed soybeans of the step (h) into a size of 0.1 mm to 1 mm;
(j) adding the pulverized material of step (i) and the mushroom fermentation extract solution at a weight ratio of 5: 1 to 1: 1 at a weight ratio of 5 to 10 times, adding water for 30 minutes to 1 hour Boiling step;
(k) separating the soybean oil and soybean oil by filtering the material of step (j);
(1) cooling the soymilk in step (k) to commercialize the soy milk.
제1항의 제조방법에 의하여 제조된 두유의 가공품.

Processed products of soy milk produced by the method of claim 1.

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KR20070032749A (en) * 2007-02-08 2007-03-22 조창근 Method of manufacturing functional tofu
KR20090125741A (en) * 2009-11-17 2009-12-07 박창하 The making phellinus linteus bean-curd

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20060094111A (en) * 2005-02-23 2006-08-29 김훈식 The method for making a everykind bean-curd using phellinus linteus and product thereof
KR20070032749A (en) * 2007-02-08 2007-03-22 조창근 Method of manufacturing functional tofu
KR20090125741A (en) * 2009-11-17 2009-12-07 박창하 The making phellinus linteus bean-curd

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