KR102102769B1 - Method of preparing natural coagulant for bean curd using medicinal herbs, and bean curd prepared by using natural coagulant for bean curd - Google Patents
Method of preparing natural coagulant for bean curd using medicinal herbs, and bean curd prepared by using natural coagulant for bean curd Download PDFInfo
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- 239000000701 coagulant Substances 0.000 title claims abstract description 72
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- 238000000034 method Methods 0.000 title abstract description 17
- 239000000284 extract Substances 0.000 claims abstract description 37
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- 238000002835 absorbance Methods 0.000 description 10
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- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 3
- 238000005119 centrifugation Methods 0.000 description 3
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- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-N Gluconic acid Natural products OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- 102000014171 Milk Proteins Human genes 0.000 description 2
- 108010011756 Milk Proteins Proteins 0.000 description 2
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- 239000002253 acid Substances 0.000 description 2
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- 235000006533 astragalus Nutrition 0.000 description 2
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
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- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 2
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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
- A23L29/00—Foods or foodstuffs containing additives; 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
- 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
- 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
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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- 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)
- Medicines Containing Plant Substances (AREA)
Abstract
본 발명은 한약재를 이용한 천연 두부 응고제 제조방법, 및 천연 두부 응고제를 이용하여 제조되는 두부에 관한 것이다. 본 발명의 천연 두부 응고제 제조방법은 (a) 2종 이상의 한약재를 각각 분말화하는 단계로, 상기 한약재는 오미자를 포함하고 백련초 및 인삼으로 구성되는 군에서 적어도 하나 이상 선택되고; (b) 상기에서 분말화된 각각의 한약재에 물을 넣고 추출하는 단계; 및 (c) 상기에서 추출된 2종 이상의 추출물을 혼합하는 단계를 포함하는 것을 특징으로 한다.The present invention relates to a method for preparing a natural tofu coagulant using a herbal medicine, and tofu prepared using a natural tofu coagulant. The method for preparing a natural tofu coagulant of the present invention is (a) a step of pulverizing two or more types of medicinal herbs, wherein the medicinal herbs are selected from at least one selected from the group consisting of Omija and consisting of Baengnyeoncho and Ginseng; (b) adding and extracting water into each herbal medicine powdered in the above; And (c) mixing two or more extracts extracted from the above.
Description
본 발명은 한약재를 이용한 천연 두부 응고제 제조방법, 및 상기에서 제조된 천연 두부 응고제를 이용하여 제조되는 두부에 관한 것이다.The present invention relates to a method for preparing a natural tofu coagulant using a herbal medicine, and tofu prepared using a natural tofu coagulant prepared above.
두부는 콩을 물에 담갔다가 갈아 그 액을 가열하여 비지를 짜내고 응고제를 첨가하여 굳힌 식품으로, 콩 제품 가운데 가장 대중적인 가공품이면서 양질의 식물성 단백질이 풍부한 식품이다.Tofu is a food made by soaking soybeans in water and then heating the solution to squeeze the bean curd and adding a coagulant. It is the most popular processed product among soybean products and is rich in high-quality vegetable protein.
대두단백질 침전은 단백질이 열변성되고 이황화결합, 수소결합 및 소수성 상호작용에 의해 응집되어 겔화된 후 염농도 증가에 의해 침전되거나 산에 의해 침전되는 성질을 이용한 것이다. Soy protein precipitation is a property in which proteins are thermally denatured, aggregated by disulfide bonds, hydrogen bonds, and hydrophobic interactions, gelled, and then precipitated by increasing salt concentration or precipitated by acid.
두부 제조의 핵심 공정인 응고에 사용되는 응고제로는 염화마그네슘(MgCl2), 염화칼슘(CaCl2), 황산칼슘(CaSO4) 등의 무기염들이 주로 사용된다. 이들 무기염들은 단백질과 킬레이트를 형성하고 이 때 떨어져 나온 H+는 아미노기와 카르복시기 간의 탈수반응을 촉진시켜 펩타이드 분자를 침전시키게 된다. 또한 두부 응고제로 GDL(Glucono Delta Lactone)이 사용되는데 GDL은 수용액에서 가수분해되어 글루콘산 분자를 생성하여 pH를 낮춤으로써 단백질을 응고시키는 작용을 한다.Inorganic salts such as magnesium chloride (MgCl 2 ), calcium chloride (CaCl 2 ), and calcium sulfate (CaSO 4 ) are mainly used as a coagulant used for coagulation, which is a key process of tofu production. These inorganic salts form a chelate with the protein, and the H + released at this time accelerates the dehydration reaction between the amino group and the carboxy group, thereby precipitating the peptide molecule. In addition, GDL (Glucono Delta Lactone) is used as a tofu coagulant. GDL is hydrolyzed in an aqueous solution to generate gluconic acid molecules to lower the pH to work to coagulate proteins.
이처럼 두유 단백질을 응고시키는데 있어 화학응고제를 주로 사용하고 있으나 천연물을 이용한 응고제로 두부를 제조하고자 하는 연구가 시도되고 있다.As such, a chemical coagulant is mainly used to coagulate soy milk protein, but studies have been attempted to manufacture tofu with a coagulant using natural products.
대한민국특허등록 제10-0443022호에 한약재 혼합 추출물을 응고제로 한 기능성 두부 및 그 제조방법이 개시되어 있다. 상기 특허에서는 오미자, 호박, 맥문동, 황기, 인삼 추출액을 응고제로 사용하여 두부를 제조하고 있지만, 사용되는 한약재를 추출한 후 여과한 액을 사용함으로써 한약재의 효용성을 높이지 못하는 한계가 있었다.Korean Patent Registration No. 10-0443022 discloses a functional tofu using a herbal extract mixture as a coagulant and a method for manufacturing the same. In the above patent, tofu is produced by using extracts of Omija, amber, munmundong, hwanggi, and ginseng as coagulants, but there is a limitation that the effectiveness of the herbal medicine cannot be increased by using the filtered liquid after extracting the used herbal medicine.
이에, 본 발명의 발명자는 한약재 자체가 가지는 염류 및 유기산을 천연 두부 응고제로 활용하여 두유 단백질을 응고할 수 있는 한방 두부를 개발하였고 또한 비지 발생없이 두부를 제조할 수 있는 방법을 개발하여 본 발명에 이르렀다. Therefore, the inventors of the present invention have developed herbal tofu that can coagulate soy milk protein by using the salts and organic acids of the herbal medicine itself as natural tofu coagulants, and also developed a method to produce tofu without generating any fats. Came.
본 발명의 목적은 한약재를 이용한 천연 두부 응고제 제조방법을 제공하는 것이다. An object of the present invention is to provide a method for preparing a natural tofu coagulant using herbal medicines.
본 발명의 다른 목적은 상기 천연 두부 응고제를 이용하여 제조되는 한방 두부에 관한 것이다. Another object of the present invention relates to herbal tofu prepared using the natural tofu coagulant.
본 발명의 또 다른 목적은 상기 천연 두부 응고제를 이용하여 제조되는 한방 두부 제조방법에 관한 것이다. Another object of the present invention relates to a method of manufacturing herbal tofu prepared using the natural tofu coagulant.
상기한 목적을 달성하기 위하여 본 발명은, The present invention to achieve the above object,
(a) 2종 이상의 한약재를 각각 분말화하는 단계로, 상기 한약재는 오미자를 포함하고 백련초 및 인삼으로 구성되는 군에서 적어도 하나 이상 선택되고;(A) a step of powdering each of two or more types of herbal medicines, wherein the herbal medicines are selected from at least one selected from the group consisting of Omija and consisting of Baengnyeoncho and Ginseng;
(b) 상기에서 분말화된 각각의 한약재에 물을 넣고 추출하는 단계; 및(b) adding and extracting water into each herbal medicine powdered in the above; And
(c) 상기에서 추출된 2종 이상의 추출물을 혼합하는 단계를 포함하는, 한약재를 이용한 천연 두부 응고제 제조방법을 제공한다.(c) providing a method for preparing a natural tofu coagulant using a medicinal herb, comprising the step of mixing two or more extracts extracted from the above.
본 발명의 일 실시예에 있어서, 상기 (a) 단계에서 한약재를 20 um 이하로 분쇄시키는 것일 수 있다.In one embodiment of the present invention, in the step (a) may be to pulverize the herbal medicine to 20 um or less.
본 발명의 일 실시예에 있어서, 상기 (b) 단계에서 추출된 추출물을 초음파 처리하여 2차 추출하는 것일 수 있다.In one embodiment of the present invention, the extract extracted in step (b) may be subjected to secondary extraction by ultrasonic treatment.
본 발명의 일 실시예에 있어서, 상기 (c) 단계에서 한약재 추출물들의 혼합 비율은 오미자 추출물 중량 기준으로 1 : 0.5 ~ 1.5인 것일 수 있다.In one embodiment of the present invention, the mixing ratio of the herbal extracts in step (c) may be 1: 0.5 to 1.5 based on the weight of Omija extract.
상기한 다른 목적을 달성하기 위하여 본 발명은, The present invention to achieve the above other objects,
상기에서 제조되는 천연 두부 응고제를 이용하여 제조되는 한방 두부를 제공한다.It provides a herbal tofu prepared using the natural tofu coagulant prepared above.
상기한 또 다른 목적을 달성하기 위하여 본 발명은The present invention in order to achieve another object described above
(a) 콩 분말과 물을 가열 혼합하여 두유액을 제조하는 단계(A) preparing a soy milk solution by heating and mixing soybean powder and water
(b) 상기 두유액을 65 내지 70℃로 식히는 단계; 및(b) cooling the soymilk to 65 to 70 ° C; And
(c) 상기에서 식힌 두유액에 상기에서 제조된 천연 두부 응고제를 첨가하여 응고시키는 단계를 포함하는 한방 두부 제조방법을 제공한다.(C) provides a method of manufacturing a traditional Chinese tofu comprising the step of solidifying by adding the natural tofu coagulant prepared above to the soymilk cooled above.
본 발명의 일 실시예에 있어서, 상기 (a) 단계에서 상기 콩 분말에 중량 기준으로 4 내지 8배의 물을 넣는 것일 수 있다.In one embodiment of the present invention, in the step (a) may be to add 4 to 8 times the water based on the weight of the soybean powder.
본 발명의 일 실시예에 있어서, 상기 (c) 단계에서 상기 두유액 100 중량부에 대하여 천연 두부 응고제 7 내지 12 중량부를 투여하는 것일 수 있다.In one embodiment of the present invention, in step (c) it may be to administer 7 to 12 parts by weight of natural tofu coagulant with respect to 100 parts by weight of the soymilk.
본 발명의 천연 두부 응고제 제조방법은 오미자와 백련초 및/또는 인삼을 20 um 이하의 분말 형태로 사용함으로써 제조되는 두부의 식감이 부드럽고 체내 흡수가 용이하여 한약재의 효용성을 높일 수 있다. The natural tofu coagulant preparation method of the present invention can improve the effectiveness of the herbal medicine by softening the texture of the tofu produced by using Omizawa Baengnyeoncho and / or ginseng in a powder form of 20 um or less and absorbing it easily into the body.
본 발명의 한방 두부 제조방법에서는 화학 응고제가 아닌 오미자 추출물과 백련초 추출물 및/또는 인삼 추출물로 구성되는 천연 두부 응고제를 이용하여 두부를 제조함으로써 건강에 도움이 된다.In the method of manufacturing a tofu of herbal medicine of the present invention, tofu is prepared by using a natural tofu coagulant composed of omija extract, Baengnyeoncho extract and / or ginseng extract, which is not a chemical coagulant, and is beneficial to health.
또한, 본 발명의 한방 두부 제조방법은 두유액에 천연 두부 응고제가 투여되어 그대로 응고되어 두부가 생성됨으로써 비지가 발생하지 않고 폐수도 발생하지 않으므로 제조 과정이 단순하여 전기사용량도 절감할 수 있고 친환경적이다.In addition, the method of manufacturing the herbal tofu of the present invention is a natural tofu coagulant is administered to the soy milk liquid to solidify as it is, so that the tofu is not generated and no waste water is generated. .
또한, 본 발명의 제조방법에서는 사용되는 원료들이 초미세분말 형태이므로 체내 흡수가 용이하고 가공적성이 용이하여 식감, 저장성, 물성, 관능적 특성이 개선된 한방 두부를 제공할 수 있다.In addition, in the manufacturing method of the present invention, since the raw materials used are in the form of ultra-fine powder, it is easy to absorb in the body and easy to process, thereby providing a herbal tofu with improved texture, storage, physical properties, and sensory properties.
도 1은 본 발명의 일실시예에 따른 천연 두부 응고제 제조 과정의 흐름도이다.
도 2는 본 발명의 일실시예에 따른 한방 두부 제조 과정의 흐름도이다.
도 3은 본 발명의 일실시예에 따른 천연 두부 응고제를 이용한 두부의 응고력을 나타내는 그래프이다.
도 4a는 본 발명의 일실시예에 따른 천연 두부 응고제 첨가 직후의 상태를 나타내는 사진이고, 도 4b는 천연 두부 응고제 첨가 1시간 후의 상태를 나타내는 사진이다.
도 5는 본 발명의 일실시예에 따른 천연 두부 응고제 첨가량에 따른 응고력을 나타내는 그래프이다.
도 6은 본 발명의 실시예 7에 따라 제조된 두부의 사진이다.1 is a flow chart of a natural tofu coagulant manufacturing process according to an embodiment of the present invention.
Figure 2 is a flow chart of the manufacturing process of oriental tofu according to an embodiment of the present invention.
3 is a graph showing the coagulation power of tofu using a natural tofu coagulant according to an embodiment of the present invention.
Figure 4a is a photograph showing the state immediately after the addition of the natural tofu coagulant according to an embodiment of the present invention, Figure 4b is a photograph showing the state after 1 hour after the addition of the natural tofu coagulant.
5 is a graph showing the coagulation power according to the amount of natural tofu coagulant added according to an embodiment of the present invention.
6 is a photograph of tofu prepared according to Example 7 of the present invention.
본 발명의 일 실시형태는 한약재를 이용한 천연 두부 응고제 제조방법에 관한 것으로,One embodiment of the present invention relates to a method for preparing a natural tofu coagulant using a medicinal herb,
(a) 2종 이상의 한약재를 각각 분말화하는 단계로, 상기 한약재는 오미자를 포함하고 백련초 및 인삼으로 구성되는 군에서 적어도 하나 이상 선택되고;(A) a step of powdering each of two or more types of herbal medicines, wherein the herbal medicines are selected from at least one selected from the group consisting of Omija and consisting of Baengnyeoncho and Ginseng;
(b) 상기에서 분말화된 각각의 한약재에 물을 넣고 추출하는 단계; 및(b) adding and extracting water into each herbal medicine powdered in the above; And
(c) 상기에서 추출된 2종 이상의 추출물을 혼합하는 단계를 포함하는 것을 특징으로 한다.(C) characterized in that it comprises the step of mixing two or more extracts extracted from the above.
이하, 본 발명의 한약재를 이용한 천연 두부 응고제 제조방법을 자세하게 설명한다. 도 1에 본 발명의 일 실시예에 따른 한약재를 이용한 천연 두부 응고제 제조 과정의 흐름도가 도시되어 있다.Hereinafter, a method of manufacturing a natural tofu coagulant using the herbal medicine of the present invention will be described in detail. 1 is a flow chart of a natural tofu coagulant manufacturing process using herbal medicines according to an embodiment of the present invention.
우선, 2종 이상의 한약재를 각각 분말화한다((a) 단계). 이때 한약재는 오미자를 포함하고, 백련초 및 인삼으로 구성되는 군에서 적어도 하나 이상 선택되는 것이 바람직하다. 즉, 본 발명에서는 한약재로 오미자와 백련초가 사용될 수 있고, 또는 오미자와 인삼이 사용될 수 있으며, 또는 오미자, 백련초 및 인삼이 사용될 수 있다.First, two or more types of herbal medicines are powdered (step (a)). At this time, the medicinal herb is preferably selected from at least one selected from the group consisting of Baeknyeoncho and ginseng. That is, in the present invention, Omizawa Baengnyeoncho may be used as a medicinal herb, or Omizawa ginseng may be used, or Omija, Baengryuncho and ginseng may be used.
본 발명에 있어서, 상기 한약재는 20 um 이하로 분쇄시키는 것이 바람직하다. 상기 분쇄는 고속회전밀 방식으로 분쇄하는 것이 바람직하다. 상기 고속회전밀 방식은 열변성에 의한 비타민과 단백질 파괴가 없고, 대두와 같이 유분 및 섬유질이 많은 원료를 20 um 이하로 미분쇄시키는 것이 가능하다. 한약재의 사이즈가 20 um 이하이어야 최종산물인 두부의 식감이 부드럽고 체내 흡수가 용이하여 한약재의 효용성을 높일 수 있다. In the present invention, it is preferable that the herbal medicine is crushed to 20 um or less. The crushing is preferably crushed by a high-speed rotary mill method. The high-speed rotary mill method does not destroy vitamins and proteins due to heat denaturation, and it is possible to finely pulverize raw materials having a large amount of oil and fiber such as soybeans to 20 um or less. When the size of the herbal medicine is 20 um or less, the texture of the tofu, the final product, is soft and easy to absorb in the body, so it is possible to increase the effectiveness of the herbal medicine.
이어, 상기에서 분말화된 각각의 한약재에 물을 넣고 추출한다((b) 단계). 이때 각 한약재에 중량 기준으로 4 내지 8배의 물을 넣고 추출하는 것이 바람직하다. 물의 양이 4배 미만이면 유효 성분 추출 효율이 미비한 문제점이 있고, 물의 양이 8배를 초과하면 추후 농축 등의 추가 과정이 필요한 문제점이 있다.Subsequently, water is added to each herbal medicine powdered in the above and extracted (step (b)). At this time, it is preferable to add 4 to 8 times water based on the weight of each herbal medicine and extract it. If the amount of water is less than 4 times, there is a problem that the efficiency of extracting the active ingredient is insufficient, and if the amount of water exceeds 8 times, there is a problem that additional processes such as concentration are required later.
본 발명에 있어서, 상기 (b) 단계에서 추출된 추출물을 초음파 처리하여 2차로 추출할 수 있다. 상기 초음파 처리(sonication)는 상기에서 물로 추출한 추출물을 초음파에 노출시켜 추출하는 것으로, 20,000 Hz 이상의 진동수로 처리하여 한약재의 유효성분을 추출하도록 하는 것이다. In the present invention, the extract extracted in step (b) can be extracted secondarily by ultrasonic treatment. The ultrasonic treatment (sonication) is to extract the extract extracted with water by exposure to ultrasonic waves, and to extract the active ingredient of the herbal medicine by treating with a frequency of 20,000 Hz or more.
이어, 상기에서 추출된 2종 이상의 추출물을 혼합한다((c) 단계). 추출물의 혼합 비율은 오미자 추출물 중량 기준으로 1 : 0.5 ~ 1.5인 것이 바람직하다. 백련초 추출물 또는 인삼 추출물이 오미자 추출물 중량 대비 0.5 미만이면 최종산물인 두부가 쉽게 부서지는 문제점이 있고, 1.5를 초과하면 단백질 응고가 잘 되지 않아 고형 형태가 잘 형성되지 않는 문제점이 있다. 보다 바람직한 오미자 추출물과 백련초 추출물 또는 인삼 추출물의 비율은 1 : 0.8 ~ 1.2이다. Subsequently, two or more extracts extracted from the above are mixed (step (c)). The mixing ratio of the extract is preferably 1: 0.5 to 1.5 based on the weight of Omija extract. If the Baengnyeoncho extract or ginseng extract is less than 0.5 by weight of the extract of Omija, the tofu, the final product, is easily broken, and if it exceeds 1.5, there is a problem in that the solid form is not well formed because the protein is not coagulated well. A more preferred ratio of Omija extract and Baeknyeoncho extract or ginseng extract is 1: 0.8 to 1.2.
오미자 추출물, 백련초 추출물 및 인삼 추출물이 혼합되는 경우에는 중량 기준으로 1 : 0.5 ~ 1.5 : 0.5 ~ 1.5인 것이 바람직하고, 보다 바람직한 비율은 1 : 0.8 ~ 1.2 : 0.8 ~ 1.2이다. 상기한 비율로 혼합되어 천연 두부 응고제가 제조되었을 때 두부 응고가 잘 되고 또한 응고된 두부가 잘 부서지지 않는다.When Omija extract, Baengnyeoncho extract and ginseng extract are mixed, it is preferable that the weight is 1: 0.5 to 1.5: 0.5 to 1.5, and a more preferable ratio is 1: 0.8 to 1.2: 0.8 to 1.2. When the natural tofu coagulant is mixed in the above-described ratio, the tofu coagulates well and the coagulated tofu does not break well.
본 발명의 다른 실시형태는 상기한 방법으로 제조되는 천연 두부 응고제를 이용하여 제조되는 한방 두부에 관한 것이다.Another embodiment of the present invention relates to herbal tofu prepared using a natural tofu coagulant prepared by the above-described method.
본 발명의 또 다른 실시형태는 상기한 방법으로 제조되는 천연 두부 응고제를 이용하여 제조되는 한방 두부 제조방법에 관한 것으로,Another embodiment of the present invention relates to a method of manufacturing oriental tofu prepared using a natural tofu coagulant prepared by the above method,
(a) 콩 분말과 물을 가열 혼합하여 두유액을 제조하는 단계;(A) preparing a soy milk solution by heating and mixing soybean powder and water;
(b) 상기 두유액을 65 내지 70℃로 식히는 단계; 및(b) cooling the soymilk to 65 to 70 ° C; And
(c) 상기에서 식힌 두유액에 상기에서 제조된 천연 두부 응고제를 첨가하여 응고시키는 단계를 포함하는 것을 특징으로 한다.(C) characterized in that it comprises the step of solidifying by adding the natural tofu coagulant prepared above to the soy milk cooled above.
이하, 본 발명의 한방 두부 제조방법을 자세하게 설명한다. 도 2에 본 발명의 일 실시예에 따른 한방 두부 제조 과정의 흐름도가 도시되어 있다.Hereinafter, the method of manufacturing the herbal tofu of the present invention will be described in detail. 2 is a flowchart of a process of manufacturing a herbal tofu according to an embodiment of the present invention.
우선, 콩 분말과 물을 가열 혼합하여 두유액을 제조한다((a) 단계). 이때 상기 콩 분말에 중량 기준으로 4 내지 8배의 물을 넣는 것이 바람직하다. 상기 콩 분말의 크기는 20 um 이하인 것이 바람직하다. First, a soy milk liquid is prepared by heating and mixing soybean powder and water (step (a)). At this time, it is preferable to add 4 to 8 times water by weight to the soybean powder. The size of the soybean powder is preferably 20 um or less.
이어, 상기 두유액을 65 내지 70℃로 식힌다((b) 단계). Then, the soymilk is cooled to 65 to 70 ° C (step (b)).
콩단백질의 주성분인 글리시닌(glycinin)은 묽은 염류 용액에 잘 녹는데, 콩을 갈게 되면 콩에 들어 있는 인산칼륨과 같은 가용성 염류에 의해 세포 밖으로 나온 글리시닌은 여기에 녹는다. 글리시닌은 음전하를 띠고 가열만으로 쉽게 응고되지 않지만 80℃ 정도로 가열한 후 양전하를 가지는 응고제인 염화칼슘, 염화마그네슘과 같은 염류 또는 산을 넣으면 교질상태로 현탁되어 있던 단백질이 침전되어 두부가 만들어진다.The main component of soy protein, glycinin, is well soluble in dilute salt solutions. When grinding beans, glycinin released from the cells by soluble salts such as potassium phosphate in soybeans is dissolved in it. Glycinein has a negative charge and does not solidify easily by heating, but after heating to about 80 ℃ and adding salts or acids such as calcium chloride and magnesium chloride as coagulants having positive charges, the protein suspended in the colloidal state precipitates tofu.
두유액 온도가 65℃ 미만이면 응고제를 투여하여 응고시킬 때 응집되는 단백질들이 서로 회합(association)되지 않아 탈수가 쉽게 일어날 수 있는 문제점이 있고, 70℃를 초과하면 단백질 겔이 서로 뭉치지 않아 수분이 응고물 내에 남아 있을 수 있는 문제점이 있다. 따라서 이어질 천연 두부 응고제 첨가 단계에서 단백질 응고를 용이하게 하기 위하여 두유액의 온도를 65 내지 70℃로 식힌다.When the soymilk temperature is less than 65 ° C, when coagulating by administering a coagulant, the proteins aggregated are not associated with each other (association), and there is a problem that dehydration can easily occur. When the temperature exceeds 70 ° C, the protein gels do not clump together, causing moisture to coagulate. There is a problem that can remain in the water. Therefore, in order to facilitate protein coagulation in the step of adding the natural tofu coagulant, the temperature of the soymilk is cooled to 65 to 70 ° C.
이어, 상기에서 식힌 두유액에 상기에서 제조된 천연 두부 응고제를 첨가하여 응고시킨다((c) 단계). 이때 상기 두유액 100 중량부에 대하여 천연 두부 응고제 7 내지 12 중량부를 투여하는 것이 바람직하다. 천연 두부 응고제가 7 중량부 미만 투여되면 두부 응고율이 떨어지는 문제점이 있고, 12 중량부를 초과하면 미세분쇄된 천연물 건조물이 두부 응고에 필요한 수분을 모두 흡수하기 때문에 응고가 정상적으로 일어나지 않는 문제점이 있다. 보다 바람직하게는 상기 두유액 100 중량부에 대하여 천연 두부 응고제 8 내지 9 중량부 투여하는 것이다.Subsequently, the natural tofu coagulant prepared above is added to the soy milk solution cooled above to coagulate (step (c)). At this time, it is preferable to administer 7 to 12 parts by weight of natural tofu coagulant with respect to 100 parts by weight of the soymilk. If the natural tofu coagulant is administered in less than 7 parts by weight, there is a problem in that the rate of tofu coagulation is lowered, and if it exceeds 12 parts by weight, coagulation does not occur normally because the finely pulverized natural product absorbs all the moisture required to coagulate the tofu. More preferably, 8 to 9 parts by weight of natural tofu coagulant is administered relative to 100 parts by weight of the soymilk.
이하, 하기 실시예를 통하여 본 발명의 천연 두부 응고제 제조방법, 및 상기 천연 두부 응고제를 이용한 한방 두부 제조방법을 보다 자세하게 설명한다.Hereinafter, a method of manufacturing a natural tofu coagulant of the present invention and a method of manufacturing a herbal tofu using the natural tofu coagulant will be described in more detail through the following examples.
<실시예 1> 천연 두부 응고제에 적합한 한약재 선발<Example 1> Herbal medicine selection suitable for natural tofu coagulant
한약재로 백년초, 황기, 인삼, 오미자 및 더덕을 준비하고 건조시켰다. 건조된 한약재 각각을 고속회전밀 기류식 분쇄기를 이용하여 20 um 이하로 분쇄하여 분말화하였다. 콩 분말 150 g과 물 750 g을 전두부제조기에 넣고 9분 동안 가열 혼합하여 두유액을 제조하였다. 50 ml 코니칼튜브(Conical tube)에 상기 두유액을 30 ml 씩 나누어 담았다. 상기 두유액이 담긴 코니칼튜브에 표 1과 같이 한약재 분말 양을 달리하여 첨가한 후 20초간 볼텍싱(vortexing)하였다. 4℃에서 1시간 동안 응고시킨 후 원심분리(3,000 ×g, 4℃, 15 min)하여 상등액을 분리하고 분광광도계(Spectrophotometer)를 이용하여 600 nm에서 흡광도를 측정하였다. 정상구(Normal)는 한약재나 GDL이 첨가되지 않은 무처리구이고 대조구(Control)는 GDL(Glucono Delta Lactone) 첨가구를 이용하였다.Baeknyeoncho, Hwanggi, Ginseng, Omija and Deodeok were prepared and dried with herbal medicine. Each dried herbal medicine was pulverized to 20 um or less using a high-speed rotary mill air flow grinder. 150 g of soybean powder and 750 g of water were placed in a tofu maker and heated and mixed for 9 minutes to prepare a soymilk. 30 ml of the soymilk was divided into 50 ml conical tubes. The amount of the herbal medicine powder was added to the conical tube containing soy milk as shown in Table 1, followed by vortexing for 20 seconds. After solidifying at 4 ° C. for 1 hour, the supernatant was separated by centrifugation (3,000 × g, 4 ° C., 15 min) and absorbance was measured at 600 nm using a spectrophotometer. The normal (Normal) is a non-treated group without the addition of Chinese medicine or GDL, and the control (Control) was a GDL (Glucono Delta Lactone) addition.
표 1에 나타나 있는 것과 같이, 대조구를 기준으로 볼 때 정상구의 흡광도 값이 높았다. 대조구의 경우 GDL 유래 글루콘산(gluconic acid)과 두유 단백질이 고체화되고 원심분리에 의해 고형분이 침전하면서 상등액이 투명해져 정상구에 비해 낮은 흡광도 값을 보였다. 이는 응고제의 응고력이 우수할수록 침지액의 흡광도가 낮게 나타나는 원리를 이용하여 응고제의 응고력을 침지액의 흡광도(불투명도)로 측정하는 것이다. 사용된 한약재 중 백년초, 인삼 및 오미자가 두유액 대비 1.5% 첨가되었을 때 대조구보다 낮은 흡광도를 나타내었다. 이는 백년초, 인삼 및 오미자가 두유액 대비 1.5% 사용되었을 때 두유 단백질을 응고시켰음을 의미하며 이들 한약재를 적정량 첨가시킴으로써 천연 두부 응고제로 사용할 수 있음을 시사한다.As shown in Table 1, when compared to the control, the absorbance value of the normal was high. In the case of control, GDL-derived gluconic acid and soymilk protein solidified and solids precipitated by centrifugation, and the supernatant became transparent, showing lower absorbance values than normal cells. This is to measure the coagulability of the coagulant as the absorbance (opacity) of the immersion liquid by using the principle that the higher the coagulant's coagulability, the lower the absorbance of the immersion liquid. Among the medicinal herbs used, Baengnyeoncho, Ginseng and Omija showed lower absorbance than the control when 1.5% of the soy milk was added. This means that the soymilk protein was coagulated when Baennyeoncho, Ginseng and Omija were used at 1.5% compared to soymilk, and suggests that they can be used as natural tofu coagulants by adding appropriate amounts of these herbs.
<실시예 2> 천연 두부 응고제 제조<Example 2> Preparation of natural tofu coagulant
한약재로 오미자 및 인삼을 준비하고 건조시켰다. 건조된 한약재 각각을 고속회전밀 기류식 분쇄기를 이용하여 20 um 이하로 분쇄하여 분말화하였다. 상기에서 분말화된 오미자 분말과 인삼 분말 각 10 g에 증류수 50 g을 넣고 2분 동안 진탕 교반하여 오미자 추출액 및 인삼 추출액을 제조하였다. 상기 각 약재 추출액을 초음파세척기(Power Sonic 520, Hwashin)에 넣고 2분 동안 초음파 처리하여 2차 추출하였다. 상기에서 2차 추출된 오미자 추출액 및 인삼 추출액을 중량 기준으로 1 : 1로 혼합하여 천연 두부 응고제를 제조하였다. Omija and ginseng were prepared and dried as medicinal herbs. Each dried herbal medicine was pulverized to 20 um or less using a high-speed rotary mill air flow grinder. 50 g of distilled water was added to each 10 g of powdered Omija powder and ginseng powder, and the mixture was shaken and stirred for 2 minutes to prepare Omija extract and Ginseng extract. The extracts of each medicine were placed in an ultrasonic washer (Power Sonic 520, Hwashin) and subjected to ultrasonic extraction for 2 minutes to extract the second. A natural tofu coagulant was prepared by mixing the second extracted Omija extract and ginseng extract 1: 1 by weight.
<실시예 3> 천연 두부 응고제 제조<Example 3> Preparation of natural tofu coagulant
한약재로 오미자 및 백련초를 준비하고 건조시켰다. 건조된 한약재 각각을 고속회전밀 기류식 분쇄기를 이용하여 20 um 이하로 분쇄하여 분말화하였다. 상기에서 분말화된 오미자 분말과 백련초 분말 각 10 g에 증류수 50 g을 넣고 2분 동안 진탕 교반하여 오미자 추출액 및 백련초 추출액을 제조하였다. 상기 각 약재 추출액을 초음파세척기(Power Sonic 520, Hwashin)에 넣고 2분 동안 초음파 처리하여 2차 추출하였다. 상기에서 2차 추출된 오미자 추출액 및 백련초 추출액을 중량 기준으로 1 : 1로 혼합하여 천연 두부 응고제를 제조하였다. Omija and Baengnyeoncho were prepared as herbal medicines and dried. Each dried herbal medicine was pulverized to 20 um or less using a high-speed rotary mill air flow grinder. 50 g of distilled water was added to each of 10 g of powdered Omija powder and Baengnyeoncho powder and stirred with shaking for 2 minutes to prepare Omija extract and Baengnyeoncho extract. The extracts of each medicine were placed in an ultrasonic washer (Power Sonic 520, Hwashin) and subjected to ultrasonic extraction for 2 minutes to extract the second. A natural tofu coagulant was prepared by mixing the second extracted Omija extract and Baengnyeoncho extract at a weight ratio of 1: 1.
<실시예 4> 천연 두부 응고제 제조<Example 4> Preparation of natural tofu coagulant
한약재로 오미자, 백련초 및 인삼을 준비하고 건조시켰다. 건조된 한약재 각각을 고속회전밀 기류식 분쇄기를 이용하여 20 um 이하로 분쇄하여 분말화하였다. 상기에서 분말화된 오미자 분말, 백련초 분말 및 인삼 분말 각 5 g에 증류수 25 g을 넣고 2분 동안 진탕 교반하여 오미자 추출액, 백련초 추출액 및 인삼 추출액을 제조하였다. 상기 각 약재 추출액을 초음파세척기(Power Sonic 520, Hwashin)에 넣고 2분 동안 초음파 처리하여 2차 추출하였다. 상기에서 2차 추출된 오미자 추출액, 백련초 추출액 및 인삼 추출액을 중량 기준으로 1 : 1 : 1로 혼합하여 천연 두부 응고제를 제조하였다. Omija, Baengnyeoncho and ginseng were prepared and dried as herbal medicine. Each dried herbal medicine was pulverized to 20 um or less using a high-speed rotary mill air flow grinder. Omija extract, Baengnyeoncho extract and ginseng extract were prepared by adding 25 g of distilled water to each of 5 g of powdered Omija powder, Baengnyeoncho powder and ginseng powder, and shaking with shaking for 2 minutes. The extracts of each medicine were placed in an ultrasonic washer (Power Sonic 520, Hwashin) and subjected to ultrasonic extraction for 2 minutes to extract the second. A natural tofu coagulant was prepared by mixing the second extracted Omija extract, Baengnyeoncho extract, and Ginseng extract in a weight ratio of 1: 1.
<실시예 5~7> 한방 두부 제조<Examples 5 to 7> Preparation of herbal tofu
콩 분말 150 g과 물 750 g을 전두부제조기에 넣고 9분 동안 가열 혼합하여 두유액을 제조하였다. 상기 두유액의 온도가 68℃가 될 때까지 상온에서 식혔다. 상기 식힌 두유액에 상기 실시예 2 내지 4에서 제조된 각 천연 두부 응고제 75 g을 넣고 30초 동안 천천히 저어주면서 혼합한 후 60분 동안 응고시켜 한방 두부를 제조하였다.150 g of soybean powder and 750 g of water were placed in a tofu maker and heated and mixed for 9 minutes to prepare a soymilk. The soymilk was cooled at room temperature until the temperature reached 68 ° C. To the cooled soymilk, 75 g of each natural tofu coagulant prepared in Examples 2 to 4 was added thereto, and the mixture was stirred while stirring slowly for 30 seconds, and then solidified for 60 minutes to prepare herbal tofu.
<비교예 1~3> <Comparative Examples 1 to 3>
한약재로 오미자를 사용하고(비교예 1), 한약재로 백년초를 사용하고(비교예 2), 한약재로 인삼을 사용한(비교예 3) 것을 제외하고 실시예 2와 동일한 방법으로 한약재 추출액을 제조하였다. An herbal extract was prepared in the same manner as in Example 2, except that Omija was used as a medicinal herb (Comparative Example 1), baeknyeoncho was used as a medicinal herb (Comparative Example 2), and ginseng was used as a medicinal herb (Comparative Example 3).
<비교예 4~6> <Comparative Examples 4-6>
비교예 1에서 제조된 오미자 추출액을 사용하고(비교예 4), 비교예 2에서 제조된 백년초 추출액을 사용하고(비교예 5), 비교예 3에서 제조된 인삼 추출액을 사용한(비교예 6) 것을 제외하고 실시예 5와 동일한 방법으로 한방 두부를 제조하였다. Using the extract of Omija prepared in Comparative Example 1 (Comparative Example 4), using the extract of baeknyeoncho prepared in Comparative Example 2 (Comparative Example 5), using the ginseng extract prepared in Comparative Example 3 (Comparative Example 6) A tofu was prepared in the same manner as in Example 5, except.
<실험예 1> 천연 두부 응고제의 응고력 측정<Experimental Example 1> Measurement of the coagulability of natural tofu coagulants
실시예 5~7에서 제조된 한방 두부를 원심분리(2,500 rpm, 10 min, 4℃)하여 상층액을 분리하였다. 분광광도계를 이용하여 분리된 여액의 흡광도(600 nm)를 측정(Hwang CR, Yoon HS, Kang MJ, Sim HJ, Shin JH. Quality characteristics of tofu coagulated by deep ground sea-like water. Korean J Food Preserv 20(5): 636-642, 2013)한 후 하기의 식으로 응고력(Solidification)(%)을 계산하였다.The tofu prepared in Examples 5 to 7 was centrifuged (2,500 rpm, 10 min, 4 ° C) to separate the supernatant. Measure the absorbance (600 nm) of the separated filtrate using a spectrophotometer (Hwang CR, Yoon HS, Kang MJ, Sim HJ, Shin JH. Quality characteristics of tofu coagulated by deep ground sea-like water.Korean J Food Preserv 20 (5): 636-642, 2013), and then solidification (%) was calculated by the following equation.
응고력(%) = (정상구 흡광도 - 시료 흡광도)/정상구 흡광도 × 100 Coagulation power (%) = (normal sphere absorbance-sample absorbance) / normal sphere absorbance × 100
표 2 및 도 3에 나타나 있는 것과 같이, 실시예 5 내지 7의 한방 두부가 GDL로 응고시킨 일반 두부보다 응고력이 우수하였다.As shown in Table 2 and FIG. 3, the coagulation power of Examples 5 to 7 was higher than that of the general tofu coagulated with GDL.
<실험예 2> 천연 두부 응고제 첨가량에 따른 응고력 측정<Experimental Example 2> Measurement of coagulation power according to the amount of natural tofu coagulant added
콩 분말 150 g과 물 750 g을 전두부제조기에 넣고 9분 동안 가열 혼합하여 두유액을 제조하였다. 50 ml 코니칼튜브(Conical tube) 6개에 상기 두유액을 30 ml 씩 나누어 담았다. 상기 두유액이 담긴 코니칼튜브에 실시예 4에서 제조된 천연 두부 응고제 0, 1 ml, 1.5 ml, 2 ml, 2.5 ml 및 3 ml 씩을 첨가하고 혼합한 후 60분 동안 응고시켰다. 응고 후 원심분리(2,500 rpm, 10 min, 4℃)하여 상층액을 분리하였다. 분광광도계를 이용하여 분리된 여액의 흡광도(600 nm)를 측정한 후 실험예 1과 동일한 방식으로 응고력(Solidification)(%)을 계산하였다.150 g of soybean powder and 750 g of water were placed in a tofu maker and heated and mixed for 9 minutes to prepare a soymilk. 30 ml of the soy milk was divided into 6 50 ml conical tubes. 0, 1 ml, 1.5 ml, 2 ml, 2.5 ml and 3 ml of the natural tofu coagulant prepared in Example 4 were added to the conical tube containing the soy milk solution, mixed and coagulated for 60 minutes. After solidification, the supernatant was separated by centrifugation (2,500 rpm, 10 min, 4 ° C). After absorbance (600 nm) of the separated filtrate was measured using a spectrophotometer, solidification (%) was calculated in the same manner as in Experimental Example 1.
도 4a에 천연 두부 응고제 첨가량에 따른 천연 두부 응고제 첨가 직후의 상태를 나타내는 사진이 제시되어 있고, 도 4b에 천연 두부 응고제 첨가 1시간 후의 상태를 나타내는 사진이 제시되어 있다. 또한 도 5에 천연 두부 응고제 첨가량에 따른 응고력을 나타내는 그래프가 도시되어 있다. 도 5에 도시되어 있는 바와 같이, 전체적으로 투여되는 천연 두부 응고제 함량이 많을수록 응고력이 높았으나, 천연 두부 응고제 2.5 ml 투여군이 천연 두부 응고제 3.0 ml 투여군보다 높은 응고력을 나타내었다.A photograph showing the state immediately after the addition of the natural tofu coagulant according to the amount of the natural tofu coagulant is presented in FIG. 4A, and a photograph showing the state after 1 hour after the addition of the natural tofu coagulant is presented. Also shown in Figure 5 is a graph showing the coagulability according to the amount of natural tofu coagulant added. As shown in FIG. 5, the higher the content of the natural tofu coagulant administered as a whole, the higher the coagulation power, but the 2.5 ml administration group of the natural tofu coagulant showed a higher coagulation power than the 3.0 ml administration group of the natural tofu coagulant.
<실험예 3> 한방 두부의 관능 평가<Experimental Example 3> Sensory evaluation of herbal tofu
식품 또는 한의학 전공 학생 10명을 관능평가원으로 하여 실시예 및 비교예에서 제조된 한방 두부에 대한 관능 평가를 실시하였다. 평가항목은 색, 향 및 종합적 기호도로 하였고 다음과 같이 7점 척도법으로 평가하였다: 색 - 0점(매우 탁함) ~ 7점(매우 선명함), 향 - 0점(매우 불괘함) ~ 7점(매우 좋은 풍미), 종합적 기호도 - 0점(매우 좋지 않음) ~ 7점(매우 좋음).Sensory evaluation was performed on the tofu prepared in Examples and Comparative Examples using 10 students majoring in food or oriental medicine as organs for sensory evaluation. The evaluation items were color, scent, and comprehensive preference, and were evaluated using the 7-point scale as follows: Color-0 points (very turbid) to 7 points (very sharp), Scent-0 points (very unsatisfactory) to 7 points ( Very good flavor), overall preference-0 points (not very good) to 7 points (very good).
표 3에 나타나 있는 바와 같이, 색에 있어서는 백련초가 높은 평가를 받았고, 향에 있어서는 인삼이 높은 평가를 받았다. 전체적 기호도에 있어서는 오미자와 백련초 및 인삼이 혼합된 실시예 7이 가장 높은 평가를 받았다(도 6).As shown in Table 3, Baeknyeoncho was highly evaluated in color and ginseng was highly evaluated in fragrance. In the overall preference, Example 7 in which Omiza and Baeknyeoncho and ginseng were mixed received the highest evaluation (FIG. 6).
이상에서 본 발명의 구체예가 제시되어 있지만 본 발명이 상기에 한정되는 것은 아니며 본 발명의 기술 사상 범위 내에서 다양하게 변형 가능하고 이러한 변형은 하기한 본 발명의 청구범위에 속한다 할 것이다. Although specific examples of the present invention have been presented above, the present invention is not limited to the above, and various modifications are possible within the technical scope of the present invention, and such modifications will belong to the claims of the present invention described below.
Claims (5)
상기 천연 두부 응고제는 고속회전밀 기류식 분쇄기를 이용하여 한약재들을 20um 이하로 분쇄시켜 각각 분말화하는 단계로, 상기 한약재는 오미자, 백련초 및 인삼으로 구성되고, 상기에서 분말화된 각각의 한약재에 중량 기준으로 4 내지 8배의 물을 넣고 추출한 추출물을 초음파세척기에 넣고 20,000Hz 이상의 진동수로 2분 동안 초음파 처리하여 2차로 추출하며, 상기 2차로 추출된 추출물을 오미자 추출물 중량 기준으로 1 : 0.5 ~ 1.5(백련초 추출물) : 0.5 ~ 1.5(인삼 추출물)의 혼합비율로 혼합되어 제조되고,
상기 두유액에 천연 두부 응고제를 첨가하여 응고시키는 단계에서, 상기 두유액 100 중량부에 대하여 천연 두부 응고제 7 내지 12 중량부를 투여하여 이루어지는 한방 두부 제조방법.Preparing 4 to 8 times water based on the weight of soybean powder and heating and mixing to prepare soymilk, cooling the prepared soymilk to 65 to 70 ° C., and adding natural tofu coagulant to the soymilk cooled in the above. Including the step of solidification by adding,
The natural tofu coagulant is a step of pulverizing herbal medicines to 20 um or less using a high-speed rotary mill air-flow grinder, respectively, wherein the medicinal herbs are composed of Omija, Baengnyeoncho, and Ginseng, and are weighted in each medicinal herb powdered in the above. As a guideline, 4 to 8 times of water is added, and the extracted extract is placed in an ultrasonic cleaner and ultrasonically treated for 2 minutes at a frequency of 20,000 Hz or more to extract it secondarily. (Baengnyeoncho extract): prepared by mixing at a mixing ratio of 0.5 to 1.5 (ginseng extract),
In the step of solidifying by adding a natural tofu coagulant to the soymilk, the method of manufacturing oriental tofu made by administering 7 to 12 parts by weight of natural tofu coagulant with respect to 100 parts by weight of the soymilk.
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| KR102194649B1 (en) | 2020-07-06 | 2020-12-23 | 김두천 | soybean curd and manufacturing method thereof |
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| KR20090036981A (en) * | 2007-10-10 | 2009-04-15 | 문경시 | Functional bean curd containing extract of schizandra chinensis and manufacturing process of the same |
| KR20150069667A (en) * | 2013-12-16 | 2015-06-24 | 유미원 주식회사 | manufacturing method of whole soybean curd mixed functional powder |
| KR20170025602A (en) * | 2015-08-31 | 2017-03-08 | 임동미 | Functional head and a manufacturing method using a sumac extract without the use of a protein coagulant |
| KR20170090811A (en) * | 2016-01-29 | 2017-08-08 | 대전대학교 산학협력단 | Method of manufacturing functional bean curd |
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| KR102194649B1 (en) | 2020-07-06 | 2020-12-23 | 김두천 | soybean curd and manufacturing method thereof |
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