KR102173358B1 - Bean curd containing vegetable and onion jam and the process for the preparation thereof - Google Patents
Bean curd containing vegetable and onion jam and the process for the preparation thereof Download PDFInfo
- Publication number
- KR102173358B1 KR102173358B1 KR1020200033115A KR20200033115A KR102173358B1 KR 102173358 B1 KR102173358 B1 KR 102173358B1 KR 1020200033115 A KR1020200033115 A KR 1020200033115A KR 20200033115 A KR20200033115 A KR 20200033115A KR 102173358 B1 KR102173358 B1 KR 102173358B1
- Authority
- KR
- South Korea
- Prior art keywords
- tofu
- vegetable
- onion
- added
- vegetables
- Prior art date
Links
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 213
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 127
- 235000002732 Allium cepa var. cepa Nutrition 0.000 title claims abstract description 107
- 238000000034 method Methods 0.000 title claims description 18
- 244000291564 Allium cepa Species 0.000 title abstract 4
- 238000002360 preparation method Methods 0.000 title description 9
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 33
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 30
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 29
- 244000000626 Daucus carota Species 0.000 claims abstract description 23
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 23
- 239000001511 capsicum annuum Substances 0.000 claims abstract description 19
- 235000016068 Berberis vulgaris Nutrition 0.000 claims abstract description 16
- 241000335053 Beta vulgaris Species 0.000 claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 claims abstract description 16
- 235000011197 perejil Nutrition 0.000 claims abstract description 15
- 235000009337 Spinacia oleracea Nutrition 0.000 claims abstract description 14
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 11
- 240000007124 Brassica oleracea Species 0.000 claims abstract description 11
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims abstract description 11
- 235000012905 Brassica oleracea var viridis Nutrition 0.000 claims abstract description 11
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 11
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 11
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 11
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 11
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 11
- 244000061458 Solanum melongena Species 0.000 claims abstract description 11
- 235000002597 Solanum melongena Nutrition 0.000 claims abstract description 11
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 11
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 11
- 235000008434 ginseng Nutrition 0.000 claims abstract description 11
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 7
- 244000300264 Spinacia oleracea Species 0.000 claims abstract description 4
- 244000131316 Panax pseudoginseng Species 0.000 claims abstract 3
- 240000009164 Petroselinum crispum Species 0.000 claims abstract 3
- 241000234282 Allium Species 0.000 claims description 103
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 61
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 61
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 59
- 241001131796 Botaurus stellaris Species 0.000 claims description 42
- 229920000742 Cotton Polymers 0.000 claims description 12
- 239000004744 fabric Substances 0.000 claims description 12
- 239000004615 ingredient Substances 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 11
- 241000758706 Piperaceae Species 0.000 claims description 9
- 238000005520 cutting process Methods 0.000 claims description 9
- 238000000227 grinding Methods 0.000 claims description 9
- 235000012015 potatoes Nutrition 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 239000003921 oil Substances 0.000 claims description 4
- 235000019198 oils Nutrition 0.000 claims description 4
- 239000004006 olive oil Substances 0.000 claims description 4
- 235000008390 olive oil Nutrition 0.000 claims description 4
- 235000004347 Perilla Nutrition 0.000 claims description 3
- 244000124853 Perilla frutescens Species 0.000 claims description 3
- 239000008159 sesame oil Substances 0.000 claims description 3
- 235000011803 sesame oil Nutrition 0.000 claims description 3
- 230000001112 coagulating effect Effects 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 13
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 6
- 239000011707 mineral Substances 0.000 abstract description 6
- 235000013343 vitamin Nutrition 0.000 abstract description 6
- 239000011782 vitamin Substances 0.000 abstract description 6
- 229930003231 vitamin Natural products 0.000 abstract description 6
- 229940088594 vitamin Drugs 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000001502 supplementing effect Effects 0.000 abstract description 4
- 150000001450 anions Chemical class 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 239000006002 Pepper Substances 0.000 abstract description 2
- 235000016761 Piper aduncum Nutrition 0.000 abstract description 2
- 235000017804 Piper guineense Nutrition 0.000 abstract description 2
- 235000008184 Piper nigrum Nutrition 0.000 abstract description 2
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 28
- 241000207961 Sesamum Species 0.000 description 26
- 235000010469 Glycine max Nutrition 0.000 description 12
- 244000068988 Glycine max Species 0.000 description 12
- 241000208317 Petroselinum Species 0.000 description 12
- 235000019640 taste Nutrition 0.000 description 12
- 239000000654 additive Substances 0.000 description 11
- 239000000701 coagulant Substances 0.000 description 11
- 238000003860 storage Methods 0.000 description 11
- 241000219315 Spinacia Species 0.000 description 10
- 108090000623 proteins and genes Proteins 0.000 description 10
- 102000004169 proteins and genes Human genes 0.000 description 10
- 238000012360 testing method Methods 0.000 description 9
- 240000004371 Panax ginseng Species 0.000 description 8
- 230000015271 coagulation Effects 0.000 description 8
- 238000005345 coagulation Methods 0.000 description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 7
- 150000003839 salts Chemical class 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 7
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical group [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 6
- 238000002845 discoloration Methods 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 238000010998 test method Methods 0.000 description 6
- 235000015190 carrot juice Nutrition 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- 238000010298 pulverizing process Methods 0.000 description 5
- 235000013322 soy milk Nutrition 0.000 description 5
- 230000000844 anti-bacterial effect Effects 0.000 description 4
- 239000002518 antifoaming agent Substances 0.000 description 4
- 239000013078 crystal Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 3
- 229910001629 magnesium chloride Inorganic materials 0.000 description 3
- 239000012452 mother liquor Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 235000019629 palatability Nutrition 0.000 description 3
- 230000036642 wellbeing Effects 0.000 description 3
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000227425 Pieris rapae crucivora Species 0.000 description 2
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 2
- 241000238371 Sepiidae Species 0.000 description 2
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 2
- 235000010081 allicin Nutrition 0.000 description 2
- 238000005452 bending Methods 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 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
- 150000001768 cations Chemical class 0.000 description 2
- 238000009833 condensation Methods 0.000 description 2
- 230000005494 condensation Effects 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 239000012948 isocyanate Substances 0.000 description 2
- 150000002513 isocyanates Chemical class 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000019654 spicy taste Nutrition 0.000 description 2
- DFGKGUXTPFWHIX-UHFFFAOYSA-N 6-[2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]acetyl]-3H-1,3-benzoxazol-2-one Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)CC(=O)C1=CC2=C(NC(O2)=O)C=C1 DFGKGUXTPFWHIX-UHFFFAOYSA-N 0.000 description 1
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 108010044091 Globulins Proteins 0.000 description 1
- 102000006395 Globulins Human genes 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 240000006243 Oenanthe sarmentosa Species 0.000 description 1
- 235000004199 Oenanthe sarmentosa Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 240000003889 Piper guineense Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 description 1
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 235000003828 Sium suave Nutrition 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 238000000540 analysis of variance Methods 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- JCSJTDYCNQHPRJ-MMDFAQQLSA-N beta-D-Xylp-(1->4)-beta-D-Xylp-(1->4)-beta-D-Xylp Chemical compound O[C@@H]1[C@@H](O)[C@H](O)CO[C@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O)OC2)O)OC1 JCSJTDYCNQHPRJ-MMDFAQQLSA-N 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000003795 desorption Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000008151 electrolyte solution Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 108010083391 glycinin Proteins 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 208000030159 metabolic disease Diseases 0.000 description 1
- 229940105647 niacin 0.2 mg Drugs 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 235000005875 quercetin Nutrition 0.000 description 1
- 229960001285 quercetin Drugs 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- 238000005185 salting out Methods 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 101150021316 tofu-6 gene Proteins 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
Images
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
- 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)
- Botany (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)
- Mycology (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Description
본 발명은 양파잼이 첨가된 야채두부 및 그 제조방법에 관한 것으로, 보다 구체적으로는 당근, 파프리카, 비트, 깻잎, 미나리, 파, 케일, 양파, 고추, 가지, 버섯, 감자, 시금치, 피망, 인삼, 깨, 새싹보리와 같은 야채를 착즙화, 분쇄화 또는 분말화하지 않고 그대로 사용하여 두부에 혼입시킴으로써 야채의 색감, 형상뿐만 아니라 식감까지 그대로 느낄 수 있는 야채두부에 양파잼을 추가로 첨가하여 이두부의 텐션감을 증대시킨 양파잼이 첨가된 야채두부 및 이의 제조방법에 관한 것다.The present invention relates to a vegetable tofu added with onion jam and a method for manufacturing the same, and more specifically, carrots, paprika, beets, sesame leaves, parsley, green onions, kale, onions, peppers, eggplants, mushrooms, potatoes, spinach, bell peppers, Vegetables such as ginseng, sesame, sprout barley are not juiced, crushed, or powdered, but used as they are and mixed into the tofu. By adding onion jam to vegetable tofu that can feel not only the color, shape, but texture of the vegetables, It relates to vegetable tofu added with onion jam that increases the tension of the tofu and a method of manufacturing the same.
두부는 콩을 물에 담갔다가 갈아 그 액을 가열하여 비지를 짜내고 응고제를 첨가하여 굳힌 식품으로, 콩 제품 가운데 가장 대중적인 가공품으로 양질의 식물성 단백질이 풍부한 식품으로 알려져 있다.Tofu is a food that is made by dipping soybeans in water and then heating the liquid to squeeze the soybeans, adding a coagulant to harden it. It is the most popular processed product among soybean products and is known as a food rich in high-quality vegetable protein.
일반적인 제조법은 콩을 잘 씻어 여름에는 7∼8시간, 겨울에는 12시간 물에 담가 불린 후 물을 조금씩 가하면서 분쇄기에 넣고 곱게 간다. 이것을 콩비지라 하며, 솥에서 직접 끓이든지 보일러에서 증기를 뿜어넣어 가열한다. 이 가열로 인하여 콩의 비린내가 제거되는 동시에 단백질이 다량 콩비지 속에 용해된다. 가열이 끝나면 이것을 베주머니에 넣고 걸러 짜서 두유(콩물)와 비지로 나눈다.The general recipe is to wash the beans well, soak them in water for 7-8 hours in summer and 12 hours in winter, and then add water little by little and put them in a grinder. This is called kongbiji, and it is boiled directly in a pot or heated by blowing steam in a boiler. This heating removes the fishy smell of the beans and dissolves a large amount of protein in the bean curd. When the heating is over, put it in a linen bag, squeeze it, and divide it into soy milk (bean water) and bean curd.
두유의 응고제로서 간수를 썼으나, 근년에는 황산칼슘을 주성분으로 하는 응고제를 사용한다. 응고제를 넣으면 두유 중의 단백질이 굳어지고, 물기를 제거시킨 두부가 충분히 굳으면 상자째 물에 집어넣고, 물속에서 상자는 빼내고 두부는 잠시 물에 담가 둔다. 이렇게 하면 여분의 응고제가 모두 빠져서 맛이 좋아진다. 이것을 적당히 자르면 완제품이 되는데, 보통 두부 1모는 200g이 표준이고, 콩 1kg에서는 2∼3kg의 두부가 나온다.Bitter water was used as a coagulant for soy milk, but in recent years a coagulant with calcium sulfate as the main component is used. When a coagulant is added, the protein in the soymilk is hardened, and when the dried tofu is sufficiently hardened, put it in the water in the box first, remove the box from the water, and soak the tofu in water for a while. This will remove all the excess coagulant and taste better. If you cut it properly, it becomes a finished product. Usually, 200g of tofu is standard, and 2~3kg of tofu comes out of 1kg of beans.
이밖에 만드는 방법을 약간 달리한 것으로 연두부와 순두부가 있는데, 연두부는 물을 완전히 빼지 않고 어느 정도 남긴 채 플라스틱 주머니에 넣어 굳힌 것으로, 매우 부드럽고 말랑말랑하다. 순두부는 두유가 적당히 응고되었을 때 그대로 웃물과 함께 떠서 먹는 것으로 폴리에틸렌 주머니에 넣어 시판된다.There are also soft tofu and soft tofu that are made slightly differently. The soft tofu is hardened in a plastic bag without draining the water completely. When the soymilk is properly coagulated, soft tofu is eaten by scooping it with the supernatant as it is.
두부는 콩물에 응고제를 넣어 단백질을 굳힌 것인데, 이때 콩물 속에 들어 있는 콩의 기름이 거의 단백질에 싸여서 함께 응고된다. 그러므로 두부는 단백질 외에 지방도 풍부하다.Tofu is made by adding a coagulant to soybean water to harden protein. At this time, the oil of the soybeans in the bean water is almost wrapped in protein and coagulated together. Therefore, tofu is rich in fat as well as protein.
두부의 응고 과정은 한마디로 염석효과(Salting out effect)로 정의할 수 있다. 즉, 콩즙을 끓여 콩으로부터 친수성의 단백질 콜로이드를 추출하고, 여기에 전해질 용액을 가하여 단백질을 응고시킨다.The coagulation process of tofu can be defined as the salting out effect. That is, the soybean juice is boiled to extract a hydrophilic protein colloid from the soybean, and an electrolyte solution is added thereto to coagulate the protein.
여기에서 응고 속도 및 응고 형태는 각 염류의 이온 강도에 따라 결정되는 것으로서, 각 염류가 물에서 양이온과 음이온으로 해리되었을 때 각각의 이온의 강도에 따라 결정된다. 대부분의 경우 양이온보다는 음이온이 응고에 주로 관련되어 있다. 응고제로는 전통적으로 간수, 즉 바닷물에서 소금을 석출한 후 남은 모액을 사용하였고, 그 주성분을 염화마그네슘으로 공기 중의 수분을 흡수하여 점성이 있다. Here, the coagulation rate and coagulation form are determined according to the ionic strength of each salt, and when each salt is dissociated into cations and anions in water, it is determined according to the strength of each ion. In most cases, anions rather than cations are primarily involved in coagulation. As a coagulant, bittern, that is, mother liquor remaining after precipitation of salt from seawater has been used, and its main component is magnesium chloride, which is viscous by absorbing moisture in the air.
두부의 성분은 100g당 84㎉, 수분 82.8%, 단백질 9.3g, 지질 5.6g, 회분 0.9g, 당질 1.4g, 섬유소 0.2g, 칼슘 126㎎, 인 140㎎, 철 1.5㎎, 나트륨 5㎎, 칼륨 90㎎, 비타민B1 0.03㎎, 비타민B2 0.02㎎, 니아신 0.2㎎로 이루어져 있어 완전식품이라 할 수 있으나, 비타민과 무기질이 결여된 결점도 있다.Tofu ingredients are 84㎉ per 100g, moisture 82.8%, protein 9.3g, lipid 5.6g, ash 0.9g, sugar 1.4g, fiber 0.2g, calcium 126mg, phosphorus 140mg, iron 1.5mg, sodium 5mg, potassium It is composed of 90 mg, vitamin B1 0.03 mg, vitamin B2 0.02 mg, and niacin 0.2 mg, so it can be said to be a complete food, but there is also a drawback of lack of vitamins and minerals.
최근에는 두부 원료인 콩 이외의 별도의 첨가물을 넣어 첨가물에 따라 맛과 색상을 내는 두부를 생산하고 있다. 그러나 이와 같이 첨가물이 함유된 두부는 고유의 콩액에 맛과 색상을 내는 향료 등을 첨가하여 만든 것으로, 일반적인 두부와 비교해서 특별한 영양분을 더 첨가하지는 않는다.Recently, tofu has been produced by adding additives other than soybeans, which are the raw material of tofu, to give taste and color according to the additives. However, tofu containing additives in this way is made by adding flavors and flavors that give taste and color to the original bean juice, and does not add any special nutrients compared to general tofu.
즉, 첨가물이 함유된 두부는 건강 자연식품으로 가공 생산하는 것이 아니라 두유에 첨가물을 넣음으로써 맛과 색상을 변화시켜 두부를 기호식품으로 생산하였다. 이러한 두부는 밭의 고기라고도 하는 콩을 원료로 하여 예로부터 한국 국민의 중요한 단백질 공급원으로 이용되어왔으며 그 조리방법도 100여 종이 넘는다.That is, tofu containing additives was not processed and produced as a healthy natural food, but by adding additives to soymilk, the taste and color were changed to produce tofu as a favorite food. Such tofu is made from soybean, also known as field meat, and has been used as an important source of protein for the Korean people since ancient times, and there are over 100 kinds of cooking methods.
예를 들어, 한국등록특허 제475283호는 '유기산 처리 갑오징어갑을 함유하는 저장성이 향상된 두부 및 그 제조방법'에 관한 것으로, 두부에 칼슘 등 무기질을 보강하였으나, 갑오징어값의 품질이 일정하지 못하고 이물질 혼입 등 위생상의 문제가 발생할 수 있다.For example, Korean Patent Registration No. 447283 relates to'tofu containing organic acid-treated cuttlefish and a method for manufacturing the same'. Although minerals such as calcium are reinforced in the tofu, the quality of cuttlefish value is not constant. Hygiene problems such as mixing of foreign substances may occur.
또한, 대한민국 등록특허 제10-0901426호에는 복분자를 추출액과 분말형태로 제조하여 이를 두부 제조시 첨가함으로써 그 효능이 보강된 새로운 건강식품으로 부가가치를 높인 기능성 복분자 두부를 제공하고, 또한 제정유통기한 증대기술개발을 통하여 기존두부와의 차별화와 저장유통과정에서의 안전성 및 안정성을 확보할 수 있다는 것을 특징으로 하는 저장유통기한이 증대된 기능성 복분자 두부에 대해 개시하고 있다.In addition, Korean Registered Patent No. 10-0901426 provides functional bokbunja tofu with increased added value as a new health food whose efficacy is reinforced by manufacturing bokbunja in the form of extracts and powders and adding them when making tofu. Disclosed is a functional bokbunja tofu with an increased shelf life, characterized in that it is possible to differentiate it from existing tofu and secure safety and stability in the storage and distribution process through technology development.
한편, 이런 영양적, 기능적 우수성에도 불구하고, 아직까지 두부제조 및 유통에 있어 문제점은 여전히 남아 있으며, 이러한 문제점을 요약해보면 다음과 같다. 첫째, 기능성이 우수한 대두의 식이섬유가 비지로 폐기, 둘째, 대두를 마쇄 후 비지 제거 시 압착에 의한 수용성 영양기능성 물질의 손실, 셋째, 화학적 응고제 사용에 대한 소비자 거부감 발생, 넷째, 두부 저장기간 연장에 대한 요구성의 증대, 다섯째, 고품질고기능성 두부 제조 필요성 등에 대한 소비자의 요구 증대 등으로 대변될 수 있다.On the other hand, in spite of such nutritional and functional excellence, problems still remain in the manufacturing and distribution of tofu, and a summary of these problems is as follows. First, the dietary fiber of soybeans with excellent functionality is discarded as bean fat. Second, the loss of water-soluble nutrient-functional substances due to compression when removing the bean fat after grinding the soybeans. Third, consumer reluctance to use chemical coagulants occurs. Fourth, the storage period of tofu is extended. It can be represented by an increase in demand for and fifth, an increase in consumer demand for the need to manufacture high-quality, high-functional tofu.
이에 본 발명자들은 야채를 착즙화, 분쇄화 또는 분말화하지 않고 다지기 방식으로 두부에 혼입시킴으로써 야채의 색감, 형상뿐만 아니라 식감까지 그대로 느낄 수 있으면서 야채가 탈리되는 것을 방지하면서 두부의 텐션감을 증가시킬 수 있는 웰빙두부를 개발하기 위해 계속 연구를 진행하여 본 발명을 완성하였다.Accordingly, the inventors of the present invention can increase the tension of the tofu while preventing the vegetables from being desorbed while being able to feel not only the color, shape, but also the texture of the vegetables as they are, by mixing the vegetables into the tofu in a mincing method without being juiced, pulverized or powdered. In order to develop a well-being tofu, the present invention was completed by continuing research.
본 발명에서 해결하고자 하는 기술적 과제는 야채를 착즙화, 분쇄화 또는 분말화하지 않고 다지기 방식으로 두부에 혼입시킴으로써 야채의 색감, 형상뿐만 아니라 식감까지 그대로 느낄 수 있는 야채두부를 제공하기 위한 것이다.The technical problem to be solved in the present invention is to provide a vegetable tofu that can feel not only the color, shape, but also the texture of the vegetable as it is, by mixing the vegetable into the tofu in a mincing method without being juiced, pulverized or powdered.
본 발명에서 해결하고자 하는 다른 기술적 과제는 상기한 야채두부의 제조방법을 제공하기 위한 것이다.Another technical problem to be solved in the present invention is to provide a method of manufacturing the vegetable tofu.
상기한 기술적 과제를 해결하기 위하여, 본 발명에서는 당근, 파프리카, 비트, 깻잎, 미나리, 파, 케일, 양파, 고추, 가지, 버섯, 감자, 시금치, 피망, 인삼, 깨, 새싹보리로 이루어진 군으로부터 선택된 하나 이상의 야채가 함유되고 양파잼이 첨가된 야채두부를 제공한다.In order to solve the above technical problem, in the present invention, from the group consisting of carrots, paprika, beets, sesame leaves, parsley, green onions, kale, onions, peppers, eggplants, mushrooms, potatoes, spinach, bell peppers, ginseng, sesame seeds, sprout barley It provides vegetable tofu containing one or more selected vegetables and added onion jam.
상기한 다른 기술적 과제를 해결하기 위하여, 본 발명에서는 하기 단계를 포함하는 것을 특징으로 야채두부의 제조방법을 제공한다:In order to solve the above other technical problems, the present invention provides a method for producing vegetable tofu, characterized in that it comprises the following steps:
(S1) 양파잼을 제조하는 단계;(S1) preparing onion jam;
(S2) 당근, 파프리카, 비트, 깻잎, 미나리, 파, 케일, 양파, 고추, 가지, 버섯, 감자, 시금치, 피망, 인삼, 깨 및 새싹보리로 이루어진 군으로부터 선택된 하나 이상의 야채를 절단하여 준비하는 단계;(S2) Prepared by cutting one or more vegetables selected from the group consisting of carrots, paprika, beets, sesame leaves, parsley, green onions, kale, onions, peppers, eggplants, mushrooms, potatoes, spinach, bell peppers, ginseng, sesame seeds and sprout barley step;
(S3) 콩을 불린 다음 갈아서 건더기를 제거하여 콩물을 만드는 단계;(S3) making bean water by soaking and then grinding the beans to remove ingredients;
(S4) 상기 콩물을 끓이고 끓기 시작하면 거품이 넘치지 않게 참기름과 들기름을 소량 넣는 단계;(S4) boiling the bean water and adding a small amount of sesame oil and perilla oil so that the bubbles do not overflow when boiling is started;
(S5) 당근, 파프리카, 비트, 케일, 양파, 고추, 가지, 버섯, 감자, 피망, 인삼, 깨 및 새싹보리로 이루어진 군으로부터 선택된 하나 이상의 야채를 사용하는 경우 상기 단계 (S4)에서 끓인 콩물에 간수를 넣기 직전에 야채를 넣고 간수를 넣어 콩물을 응고시키고, 또는 깻잎, 미나리, 시금치 및 파로 이루어진 군으로부터 선택된 하나 이상의 야채를 사용하는 경우 상기 단계 (S4)에서 끓인 콩물에 간수를 넣은 다음 야채를 넣는 단계;(S5) When using one or more vegetables selected from the group consisting of carrots, paprika, beets, kale, onions, peppers, eggplants, mushrooms, potatoes, bell peppers, ginseng, sesame and sprout barley, in the bean water boiled in step (S4) Immediately before adding the bitter, add the bitter to coagulate the bean water, or when using one or more vegetables selected from the group consisting of sesame leaves, parsley, spinach, and green onions, add bitter to the bean water boiled in step (S4), and then add the vegetable. Putting step;
(S6) 상기 단계 (S1)에서 제조된 양파잼을 상기 단계 (S5)에서 야채가 첨가된 콩물에 넣고 응고시키는 단계; 및(S6) putting the onion jam prepared in step (S1) into bean water to which vegetables were added in step (S5) and coagulating; And
(S7) 상기 단계 (S6)에서 응고된 두부를 면포에 싸서 두부 틀에 넣어 수분을 배출시켜 야채 두부를 제조하는 단계.(S7) The step of preparing vegetable tofu by wrapping the tofu solidified in step (S6) in a cotton cloth and putting it in a tofu mold to discharge moisture.
상기 양파잼은 올리브유를 두른 팬에 필요량의 양파를 절삭한 다음 중불로 서서히 저으면서 끓인 후 양파가 갈변화되면 불을 약불로 줄여 더 졸이고 약불로 40~50분정도 서서히 저으면서 끓여서 제조할 수 있으며, 이러한 방법에 따르면 매운 맛은 없어지고 약간 단맛의 잼이 만들어진다.The onion jam can be prepared by cutting the required amount of onion in a pan covered with olive oil and then boiling it while stirring slowly over medium heat, and then reducing the heat to low heat when the onion is browned, then boiling it while slowly stirring for 40 to 50 minutes over low heat. According to the method, the spicy taste disappears and a slightly sweet jam is made.
본 발명에서 사용하는 양파에는 퀘르세틴, 루틴, 안토시아닌, 유화아릴, 알리신, 이소시아테이트 등이 많이 함유되어 있으며, 이 중 퀘르세린은 음식을 셥취하면 지방이 혈관이 막아주어 다이어트시 지방의 축적울 방지하고, 알리신은 비타민의 흡수를 도와주며 항균, 살균작용, 신경안정, 불면증 등에 도움을 주며, 이소시아네이트는 활성산소 억제, 대사질환 억제 등에 효과가 있다.The onion used in the present invention contains a lot of quercetin, rutin, anthocyanin, aryl emulsified, allicin, and isocyanate, among which querserine blocks the blood vessels when food is consumed, preventing the accumulation of fat during diet. And, allicin helps the absorption of vitamins, antibacterial, bactericidal action, nervous stability, insomnia, etc., and isocyanate is effective in inhibiting free radicals and metabolic diseases.
본 발명의 하나의 구현예에 따르면, 야채두부에 양파잼을 첨가함으로써 두부의 텐션감(밀착도)을 증대시켜 두부속의 야채가 빠져나오거나 부서지는 것을 방지할 수 있으며, 두부의 텐션감을 올려주며 맛과 영양이 풍부한 기능성 두부가 만들어진다. 또한, 양파의 항균작용으로 두부의 신선도가 올라가는 특장점이 있다.According to one embodiment of the present invention, by adding onion jam to the vegetable tofu, it is possible to increase the tension (adhesion) of the tofu to prevent the vegetables in the tofu from coming out or breaking, and to increase the tension of the tofu. Functional tofu with rich taste and nutrition is made. In addition, the freshness of the tofu increases due to the antibacterial action of onions.
상기 간수는 소금을 석출할 때 남는 모액으로 간수가 응결되어 생긴 염화 마그네슘 등의 결정이다. 무색의 결정체로서 유리 같은 광택이 있고 습기를 흡수하면 용해되는 성질이 있다.The bittern is a mother liquor that remains when salt is precipitated, and is a crystal such as magnesium chloride formed by condensation of bittern. As a colorless crystal, it has a glassy luster and dissolves when it absorbs moisture.
본 발명에서는 두부에 첨가되는 야채의 수분으로 인하여 염도가 저하되는 것을 방지하기 위하여 기존에 일반적으로 사용되는 간수의 농도에 비하여 10 내지 20%(v/v), 바람직하게는 12%(v/v) 내지 16%(v/v)가 더 증가된 간수를 사용하는 것이 특징이다. 이에 따라 수분이 많은 야채가 함유된 본 발명의 야채두부의 염도는 일반 두부의 염도 범주내에 있어 저염도 두부라 할 수 있다. 이 때 간수 농도가 기존의 간수 농도보다 10%(v/v) 만큼 더 높지 않으면 야채두부의 응고가 잘 이루어지지 않으며 저장성도 저하되고 염도가 너무 낮아 기호도가 오히려 떨러질 수 있으며, 간수 농도가 기존의 간수 농도보다 20%(v/v) 보다 더 높으면 야채두부의 응고력이 오히려 떨어지고 염도가 너무 높아질 수 있다.In the present invention, 10 to 20% (v/v), preferably 12% (v/v) compared to the concentration of bitter, which is generally used in the past, in order to prevent the saltiness from being lowered due to the moisture of vegetables added to the tofu. ) To 16% (v/v) is characterized by using an increased bittern. Accordingly, the salinity of the vegetable tofu of the present invention containing a large amount of moisture is within the salinity range of the general tofu, so it can be referred to as a low salt tofu. At this time, if the bittern concentration is not higher than the existing bittern concentration by 10% (v/v), the vegetable tofu does not coagulate well, the storage capacity is lowered, and the salinity is too low, so the palatability may decrease. If it is higher than 20% (v/v) than the bittern concentration of the vegetable tofu, the coagulation power of the vegetable tofu will decrease and the salinity may be too high.
본 발명의 하나의 구현예에 따르면, 사용되는 간수의 농도는 18 내지 22%(v/v)이다. 이는 시중에서 일반적으로 두부제조에 사용되는 간수 농도가 17 내지 18%(v/v)인데 비하여 10 내지 20%(v/v) 더 높은 농도이다.According to one embodiment of the present invention, the concentration of bittern used is 18 to 22% (v/v). This is 10 to 20% (v/v) higher concentration than the bittern concentration generally used in the market for making tofu is 17 to 18% (v/v).
본 발명의 야채두부는 두부에서 부족한 비타민 및 무기질을 보충하여 완전식품으로 가공되며, 기존에 첨가재료를 착즙하거나, 분쇄하거나 또는 분말화하여 두부에 첨가시킨 두부와 달리 첨가되는 야채의 식감을 그대로 느낄 수 있으며, 외관 상으로도 기호도를 매우 증대시킬 수 있다.Vegetable tofu of the present invention is processed into a complete food by supplementing vitamins and minerals lacking in tofu, and unlike tofu added to tofu by juice, pulverization or powdering of existing additives, the texture of the added vegetables is felt as it is. It is possible, and the preference can be greatly increased even in appearance.
또한, 기존에 첨가재료를 착즙하거나, 분쇄하거나 또는 분말화하여 두부에 첨가시킨 두부에서는 두부가 간수만으로 응고되지 않아 추가의 화학응고제 또는 소포제를 사용하여야 하나, 본 발명의 야채두부는 야채를 그대로 사용함으로써 별도의 화학응고제 및 소포제를 사용하지 않은 천연 그대로의 웰빙 식품이라 할 수 있다.In addition, in the tofu that is added to the tofu by juice, pulverization or powdering of additives in the past, the tofu does not coagulate only with bittern, so additional chemical coagulants or antifoaming agents must be used. However, the vegetable tofu of the present invention uses vegetables as it is. By doing so, it can be said to be a natural well-being food that does not use separate chemical coagulants and antifoaming agents.
또한, 기존의 첨가재료를 착즙하거나, 분쇄하거나 또는 분말화하여 두부에 첨가시킨 두부는 착즙, 분쇄 및 분말화된 첨가재료가 변색되어 두부의 저장성이 크게 떨어지는 문제점이 있었으나, 본 발명의 야채두부는 야채를 그대로 이용함으로써 저장성을 크게 증대시킬 수 있다.In addition, tofu added to tofu by juicing, crushing, or powdering existing additives has a problem that the storage properties of the tofu are greatly degraded due to discoloration of the juiced, pulverized and powdered additives, but the vegetable tofu of the present invention By using vegetables as they are, storage properties can be greatly increased.
본 발명의 야채두부의 제조방법은 다음과 같은 방법으로 이루어진다.The manufacturing method of vegetable tofu of the present invention is made by the following method.
1) 올리브유를 두른 팬에 필요량의 양파를 절삭한 다음 중불로 서서히 저으면서 끓인 후 양파가 갈변화되면 불을 약불로 줄여 더 졸이고 약불로 40~50분정도 서서히 저으면서 끓여서 매운 맛은 없어지고 약간 단맛의 양파잼을 제조한다.1) Cut the required amount of onion in a pan covered with olive oil, and then boil it while stirring slowly over medium heat.When the onion turns brown, reduce the heat to low heat and boil it while stirring slowly over low heat for 40-50 minutes to remove the spicy taste. Make onion jam.
2) 당근, 파프리카, 비트, 깻잎, 미나리, 파, 케일, 양파, 고추, 가지, 버섯, 감자, 시금치, 피망, 인삼, 깨 및 새싹보리로 이루어진 군으로부터 선택된 하나 이상의 야채를 절단하여 준비한다.2) Prepare by cutting at least one vegetable selected from the group consisting of carrots, paprika, beets, sesame leaves, parsley, green onions, kale, onions, peppers, eggplants, mushrooms, potatoes, spinach, green peppers, ginseng, sesame seeds and sprout barley.
본 발명의 하나의 구현예에 따르면, 상기 야채는 당근, 파프리카, 비트, 깻잎, 미나리, 파, 케일, 양파, 고추, 가지, 버섯, 감자, 시금치, 피망, 인삼, 깨 및 새싹보리로 이루어진 군으로부터 선택된 하나 이상, 바람직하게는 파프리카, 당근, 깨, 깻잎, 파 및 시금치로 이루어진 야채를 절단하여 준비한다.According to one embodiment of the present invention, the vegetable is a group consisting of carrots, paprika, beets, sesame leaves, parsley, green onions, kale, onions, peppers, eggplants, mushrooms, potatoes, spinach, bell peppers, ginseng, sesame seeds and sprout barley It is prepared by cutting at least one vegetable selected from, preferably paprika, carrot, sesame, sesame leaves, green onion and spinach.
상기 야채는 두부에 먹기 좋은 크기, 예를 들어 0.5 내지 1cm의 크기로 절단하여 준비하며 착즙, 분쇄 또는 분말화 과정을 거치지 않는다.The vegetables are prepared by cutting them into pieces that are easy to eat on the tofu, for example, 0.5 to 1 cm, and are not subjected to juice, pulverization, or powdering.
상기 야채 중 당근, 파프리카, 비트, 케일, 양파, 고추, 가지, 버섯, 감자, 피망, 인삼, 깨 및 새싹보리는 단단한 야채로서 하기 이후 단계에서 간수 첨가 전에 첨가하여, 상기 야채 중 깻잎, 미나리, 시금치 및 파는 연한 야채로서 하기 이후 단계에서 간수 첨가 후에 첨가하는 것이 특징이다.Among the vegetables, carrots, paprika, beets, kale, onions, peppers, eggplants, mushrooms, potatoes, bell peppers, ginseng, sesame and sprout barley are solid vegetables, which are added before adding bitter in the subsequent steps, sesame leaves, parsley, Spinach and green onions are soft vegetables that are added after the addition of bittern in the subsequent steps.
상기 당근, 파프리카, 비트, 케일, 양파, 고추, 가지, 버섯, 감자, 피망, 인삼, 깨 및 새싹보리를 간수 첨가 후에 첨가하면 두부의 응고가 어려우며, 상기 깻잎, 미나리, 시금치 및 파를 간수 첨가 전에 첨가하면 야채가 물러질 수 있다.If the carrot, paprika, beet, kale, onion, pepper, eggplant, mushroom, potato, bell pepper, ginseng, sesame and sprout barley are added after adding bitter, coagulation of tofu is difficult, and the sesame leaves, parsley, spinach and green onions are added bitter Vegetables may become soft if added before.
3) 콩물을 만든다.3) Make bean water.
콩을 깨끗하게 세척하고, 7~8시간 정도 물에 충분히 불린 다음, 면포로 건더기를 걸러서 콩물을 만든다.Wash the beans thoroughly, soak them in water for 7 to 8 hours, and filter the ingredients with a cotton cloth to make bean water.
주 원료를 살펴보면, 콩(soybean)은 한국, 미국, 중국, 브라질, 등이 주생산국으로 약 5,000여년 전부터 재배되어 왔다. 주요 성분으로 콩 단백질로 대부분은 수용성으로 globulin(glycinin)이 전체 단백질의 84%를 차지하며, albumin 5.4%, proteose 4.4%등이며 탄수화물은 pentosane 2.5~2.9%, galactane 1.1~5.6%, sucrose는 3.3~6.3% 정도로 알려져 있고, 지질 함량은 평균 17~18%이며 비타민은 vitamin B군이 특히 많고, vitamin A, D는 소량 함유되어 있으며, vitamin C는 거의 없다.Looking at the main raw materials, soybean has been cultivated for about 5,000 years as major producers in Korea, the United States, China, and Brazil. The main ingredient is soy protein, most of which are water soluble, and globulin (glycinin) accounts for 84% of the total protein, albumin 5.4%, proteose 4.4%, etc. Carbohydrates are pentosane 2.5~2.9%, galactane 1.1~5.6%, sucrose 3.3 It is known about ~6.3%, and the average lipid content is 17-18%, and vitamin B is particularly high, vitamins A and D are contained in small amounts, and vitamin C is hardly present.
4) 콩물을 끓인다.4) Boil the bean water.
콩물을 냄비에 넣고 약한 불에서 저어가면서 끓인다. 이 때 콩물을 끓이고 끓기 시작하면 거품이 넘치지 않게 참기름과 들기름을 소량 넣어 소포제 역할을 할 수 있다.Put the bean water in a pot and bring to a boil while stirring over low heat. At this time, when the bean water is boiled and boiled, sesame oil and perilla oil can be added in small amounts to prevent bubbles from overflowing to act as an antifoam.
5) 야채 및 양파잼 첨가 및 콩물을 응고5) Add vegetables and onion jam and coagulate bean water
끓인 콩물에 간수를 첨가하여 응고시키는데 이 때 상기 야채 중 당근, 파프리카 및 비트를 사용하는 경우에는 간수 첨가 전에 야채를 첨가하고, 상기 야채 중 깻잎, 미나리 및 파를 사용하는 경우에는 간수 첨가 후에 첨가한다.Add bittern to the boiled bean water to coagulate. In this case, if carrots, paprika, and beets are used, vegetables are added before the bitter is added, and if sesame leaves, parsley and green onions are used among the vegetables, add bitter after adding bitter. .
이어서, 양파잼을 콩물에 넣는다.Next, add onion jam to the bean water.
상기 간수는 소금을 석출할 때 남는 모액으로 간수가 응결되어 생긴 염화 마그네슘 등의 결정이다. 무색의 결정체로서 유리 같은 광택이 있고 습기를 흡수하면 용해되는 성질이 있다.The bittern is a mother liquor that remains when salt is precipitated, and is a crystal such as magnesium chloride formed by condensation of bittern. As a colorless crystal, it has a glassy luster and dissolves when it absorbs moisture.
본 발명에서는 기존에 일반적으로 사용되는 간수의 농도에 비하여 10 내지 20%(v/v), 바람직하게는 12%(v/v) 내지 16%(v/v)가 더 증가된 간수를 사용하는 것이 특징이다. 이에 따라 수분이 많은 야채가 함유된 본 발명의 야채두부의 염도는 일반 두부의 염도 범주내에 있어 저염도 두부라 할 수 있다. 이 때 간수 농도가 기존의 간수 농도보다 10%(v/v) 만큼 더 높지 않으면 야채두부의 응고가 잘 이루어지지 않으며 저장성도 저하되고 염도가 너무 낮아 기호도가 오히려 떨러질 수 있으며, 간수 농도가 기존의 간수 농도보다 20%(v/v) 보다 더 높으면 야채두부의 응고력이 오히려 떨어지고 염도가 너무 높아질 수 있다.In the present invention, 10 to 20% (v/v), preferably 12% (v/v) to 16% (v/v), compared to the conventionally used bittern concentration, is further increased. It is a feature. Accordingly, the salinity of the vegetable tofu of the present invention containing a large amount of moisture is within the salinity range of the general tofu, so it can be referred to as a low salt tofu. At this time, if the bittern concentration is not higher than the existing bittern concentration by 10% (v/v), the vegetable tofu does not coagulate well, the storage capacity is lowered, and the salinity is too low, so the palatability may decrease. If it is higher than 20% (v/v) than the bittern concentration of the vegetable tofu, the coagulation power of the vegetable tofu will decrease and the salinity may be too high.
본 발명의 하나의 구현예에 따르면, 사용되는 간수의 농도는 18 내지 22%(v/v)이다. 이는 시중에서 일반적으로 두부제조에 사용되는 간수 농도가 17 내지 18%(v/v)인데 비하여 10 내지 20%(v/v) 더 높은 농도이다.According to one embodiment of the present invention, the concentration of bittern used is 18 to 22% (v/v). This is 10 to 20% (v/v) higher concentration than the bittern concentration generally used in the market for making tofu is 17 to 18% (v/v).
본 발명의 양파잼이 첨가된 야채두부에서 야채의 비율은 야채두부 총 100 중량부에 대하여 5 내지 20 중량부의 양으로 첨가될 수 있다.In the vegetable tofu to which onion jam of the present invention is added, the ratio of vegetables may be added in an amount of 5 to 20 parts by weight based on a total of 100 parts by weight of vegetable tofu.
본 발명의 양파잼이 첨가된 야채두부에서 양파잼의 비율은 야채두부 총 100 중량부에 대하여 1 내지 5 중량부의 양으로 첨가될 수 있다.In the vegetable tofu to which the onion jam of the present invention is added, the ratio of onion jam may be added in an amount of 1 to 5 parts by weight based on a total of 100 parts by weight of vegetable tofu.
6) 응고된 콩물을 면포에 붓고 두부 틀에 넣어서 수분을 배출시켜 두부를 완성한다.6) Pour the coagulated bean water on a cotton cloth and put it in a tofu mold to drain moisture to complete the tofu.
이와 같이 만들어진 야채두부는 두부에서 부족한 비타민 및 무기질을 보충하여 완전식품으로 가공되며, 기존에 첨가재료를 착즙하거나, 분쇄하거나 또는 분말화하여 두부에 첨가시킨 두부와 달리 첨가되는 야채의 식감을 그대로 느낄 수 있으며, 외관 상으로도 기호도를 매우 증대시킬 수 있다. 따라서 본 발명에 따라 제조된 야채두부는 생두부로 먹어도 맛이 좋지만 본 발명의 야채두부를 이용하여 요리를 하면 일반 두부를 이용할 경우 야채를 추가로 넣고 하는 번거로움 또한 줄일 수 있다.Vegetable tofu made in this way is processed into a complete food by supplementing vitamins and minerals lacking in tofu, and unlike tofu added to tofu by juice, pulverization or powdering of additives, the texture of the added vegetables is felt. It is possible, and the preference can be greatly increased even in appearance. Therefore, vegetable tofu prepared according to the present invention tastes good even if eaten as fresh tofu, but if you cook using the vegetable tofu of the present invention, it is possible to reduce the hassle of adding additional vegetables when using general tofu.
예들 들며, 본 발명에 따른 야채두부로 찌개나 전골 등을 끓이면 두부에 포함된 야채에서 야채의 고유맛이 우러나와 맛이 좋아지며, 전골을 끓이는 과정에서 야채가 뭉그러지는 것도 방지된다.For example, when a stew or hot pot is boiled with the vegetable tofu according to the present invention, the vegetable contained in the tofu brings out the unique taste of the vegetable and improves the taste, and the vegetable is prevented from being crushed in the process of boiling the hot pot.
또한, 본 발명에서는 야채두부에 양파잼을 첨가함으로써 두부의 텐션감(밀착도)을 증대시켜 두부속의 야채가 빠져나오거나 부서지는 것을 방지할 수 있으며, 두부의 텐션감을 올려주며 맛과 영양이 풍부한 기능성 두부가 만들어진다. 또한, 양파의 항균작용으로 두부의 신선도가 올라가는 특장점이 있다.In addition, in the present invention, by adding onion jam to the vegetable tofu, it is possible to increase the tension (adhesion) of the tofu to prevent the vegetables in the tofu from coming out or being broken, and to increase the tension of the tofu, and rich in taste and nutrition. Functional tofu is made. In addition, the freshness of the tofu increases due to the antibacterial action of onions.
뿐만 아니라 본 발명의 야채두부는 야채를 그대로 사용함으로써 별도의 화학응고제 및 소포제를 사용하지 않은 천연 그대로의 웰빙 식품이라 할 수 있으며, 야채를 그대로 이용함으로써 저장성을 크게 증대시킬 수 있다.In addition, vegetable tofu of the present invention can be said to be a natural well-being food without using a separate chemical coagulant and antifoaming agent by using vegetables as they are, and storage properties can be greatly increased by using vegetables as they are.
본 발명의 양파잼이 첨가된 야채두부는 두부에서 부족한 비타민 및 무기질을 보충하여 완전식품으로 가공되며, 기존에 첨가재료를 착즙하거나, 분쇄하거나 또는 분말화하여 두부에 첨가시킨 두부와 달리 첨가되는 야채의 식감을 그대로 느낄 수 있으며, 외관 상으로도 기호도를 매우 증대시킬 수 있으며, 저장성을 증대시킬 수 있다. 또한, 야채두부에 양파잼을 첨가함으로써 두부의 텐션감(밀착도)을 증대시켜 두부속의 야채가 빠져나오거나 부서지는 것을 방지할 수 있으며, 두부의 텐션감을 올려주며 맛과 영양이 풍부한 기능성 두부가 만들어진다.Vegetable tofu added with onion jam of the present invention is processed into a complete food by supplementing vitamins and minerals lacking in tofu, and vegetables added unlike tofu added to tofu by juice, pulverization, or powdering of existing additives You can feel the texture of the product as it is, it can greatly increase the palatability and storage properties. In addition, by adding onion jam to vegetable tofu, the tension (adhesion) of the tofu can be increased to prevent the vegetables in the tofu from escaping or being broken, and functional tofu with rich taste and nutrients increases the tension of the tofu. Is made.
도 1은 본 발명에 따라 제조된 양파잼이 첨가된 야채두부의 일례이다.
도 2는 본 발명에 따른 양파잼이 첨가된 야채두부의 탄력성을 일반 흰두부와 비교하여 나타낸 것이다.1 is an example of vegetable tofu to which onion jam prepared according to the present invention is added.
Figure 2 shows the elasticity of the vegetable tofu added with onion jam according to the present invention compared to the general white tofu.
이하에서는, 구체적인 실시예를 통하여 본 발명을 더욱 상세하게 설명한다. 하기 실시예는 본 발명의 바람직한 일 구체예를 기재한 것이며, 하기 실시예에 기재된 사항에 의하여 본 발명의 권리범위가 한정되어 해석되는 것은 아니다.Hereinafter, the present invention will be described in more detail through specific examples. The following examples describe one preferred embodiment of the present invention, and the scope of the present invention is not limited and interpreted by the matters described in the following examples.
<제조예 1> 양파잼 제조<Production Example 1> Preparation of onion jam
양파를 절삭한 다음 올리브유를 두른 팬에 넣어 중불로 서서히 저으면서 끓인 후 양파가 갈변화되면 불을 약불로 줄여 더 졸이고 약불로 40~50분정도 서서히 저으면서 끓여서 양파잼을 제조한다.After cutting the onion, put it in a pan covered with olive oil and boil it while stirring slowly over medium heat.When the onion turns brown, reduce the heat to low heat and boil it while stirring slowly over low heat for 40-50 minutes to make onion jam.
<실시예 1> 양파잼이 첨가된 당근두부 제조<Example 1> Preparation of carrot tofu with onion jam added
당근을 세척하고 0.5 내지 1cm의 크기로 절단하여 준비하였다.Carrots were washed and cut into a size of 0.5 to 1 cm to prepare.
이어서, 콩을 불린 다음 갈아서 건더기를 제거하여 콩물을 만들고 끓였다. 상기 준비된 당근 및 양파잼을 상기 끓인 콩물에 넣은 다음 간수를 넣어 콩물을 응고시켰다.Then, the beans were soaked and ground to remove the ingredients to make bean water and boiled. The prepared carrot and onion jam was added to the boiled bean water, and then bittern was added to coagulate the bean water.
간수는 시중에서 사용되는 간수(17.8%(v/v))의 농도보다 높은 20.8%(v/v)의 간수를 사용하였다.The bittern was 20.8% (v/v), which is higher than the concentration of bittern used in the market (17.8% (v/v)).
응고된 두부를 면포에 싸서 두부 틀에 넣어 수분을 배출시켜 양파잼이 첨가된 당근두부를 제조하였다.Carrot tofu with onion jam was prepared by wrapping the coagulated tofu in a cotton cloth and putting it in a tofu mold to drain moisture.
<실시예 2> 양파잼이 첨가된 파프리카 두부 제조<Example 2> Preparation of paprika tofu with onion jam added
파프리카를 세척하고 0.5 내지 1cm의 크기로 절단하여 준비하였다.The paprika was washed and cut into a size of 0.5 to 1 cm to prepare.
이어서, 콩을 불린 다음 갈아서 건더기를 제거하여 콩물을 만들고 끓였다. 상기 준비된 파프리카 및 양파잼을 상기 끓인 콩물에 넣은 다음 간수를 넣어 콩물을 응고시켰다.Then, the beans were soaked and ground to remove the ingredients to make bean water and boiled. The prepared paprika and onion jam were added to the boiled bean water, and then bitter was added to coagulate the bean water.
간수는 시중에서 사용되는 간수(17.8%(v/v))의 농도보다 높은 20.8%(v/v)의 간수를 사용하였다.The bittern was 20.8% (v/v), which is higher than the concentration of bittern used in the market (17.8% (v/v)).
응고된 두부를 면포에 싸서 두부 틀에 넣어 수분을 배출시켜 양파잼이 첨가된 파프리카 두부를 제조하였다.The coagulated tofu was wrapped in a cotton cloth and placed in a tofu mold to drain moisture to prepare paprika tofu with onion jam added.
<실시예 3> 양파잼이 첨가된 비트두부 제조<Example 3> Preparation of beet tofu with onion jam added
비트를 세척하고 0.5 내지 1cm의 크기로 절단하여 준비하였다.The beet was washed and cut into 0.5 to 1 cm size to prepare.
이어서, 콩을 불린 다음 갈아서 건더기를 제거하여 콩물을 만들고 끓였다. 상기 준비된 비트 및 양파잼을 상기 끓인 콩물에 넣은 다음 간수를 넣어 콩물을 응고시켰다.Then, the beans were soaked and ground to remove the ingredients to make bean water and boiled. The prepared beet and onion jam were added to the boiled bean water, and then bittern was added to coagulate the bean water.
간수는 시중에서 사용되는 간수(17.8%(v/v))의 농도보다 높은 20.8%(v/v)의 간수를 사용하였다.The bittern was 20.8% (v/v), which is higher than the concentration of bittern used in the market (17.8% (v/v)).
응고된 두부를 면포에 싸서 두부 틀에 넣어 수분을 배출시켜 양파잼이 첨가된 비트 두부를 제조하였다.The coagulated tofu was wrapped in a cotton cloth and placed in a tofu mold to drain moisture to prepare beet tofu with onion jam added.
<실시예 4> 양파잼이 첨가된 깻잎두부 제조<Example 4> Preparation of sesame leaf tofu with onion jam added
깻잎을 세척하고 0.5 내지 1cm의 크기로 절단하여 준비하였다.Sesame leaves were washed and cut into a size of 0.5 to 1 cm to prepare.
이어서, 콩을 불린 다음 갈아서 건더기를 제거하여 콩물을 만들고 끓인 후 간수를 넣고 상기 준비된 깻잎 및 양파잼을 넣어 콩물을 응고시켰다.Then, the beans were soaked, ground, and the ingredients were removed to make bean water. After boiling, bitter water was added, and the prepared sesame leaves and onion jam were added to coagulate the bean water.
간수는 시중에서 사용되는 간수(17.8%(v/v))의 농도보다 높은 20.8%(v/v)의 간수를 사용하였다.The bittern was 20.8% (v/v), which is higher than the concentration of bittern used in the market (17.8% (v/v)).
응고된 두부를 면포에 싸서 두부 틀에 넣어 수분을 배출시켜 양파잼이 첨가된 깻잎 두부를 제조하였다.The coagulated tofu was wrapped in a cotton cloth and placed in a tofu mold to drain moisture to prepare sesame leaf tofu with onion jam added.
<실시예 5> 양파잼이 첨가된 미나리두부 제조<Example 5> Preparation of parsley tofu added with onion jam
미나리를 세척하고 0.5 내지 1cm의 크기로 절단하여 준비하였다.Water parsley was washed and cut into a size of 0.5 to 1 cm to prepare.
이어서, 콩을 불린 다음 갈아서 건더기를 제거하여 콩물을 만들고 끓인 후 간수를 넣고 상기 준비된 미나리 및 양파잼을 넣어 콩물을 응고시켰다.Subsequently, the beans were soaked and ground to remove the ingredients to make bean water. After boiling, bitter water was added, and the prepared parsley and onion jam were added to coagulate the bean water.
간수는 시중에서 사용되는 간수(17.8%(v/v))의 농도보다 높은 20.8%(v/v)의 간수를 사용하였다.The bittern was 20.8% (v/v), which is higher than the concentration of bittern used in the market (17.8% (v/v)).
응고된 두부를 면포에 싸서 두부 틀에 넣어 수분을 배출시켜 양파잼이 첨가된 미나리두부를 제조하였다.The coagulated tofu was wrapped in a cotton cloth and placed in a tofu mold to drain moisture to prepare parsley tofu with onion jam added.
<실시예 6> 양파잼이 첨가된 파두부 제조<Example 6> Preparation of onion jam-added green onion tofu
파를 세척하고 0.5 내지 1cm의 크기로 절단하여 준비하였다.The green onions were washed and cut into a size of 0.5 to 1 cm to prepare.
이어서, 콩을 불린 다음 갈아서 건더기를 제거하여 콩물을 만들고 끓인 후 간수를 넣고 상기 준비된 파 및 양파잼을 넣어 콩물을 응고시켰다.Then, the beans were soaked, ground, and the ingredients were removed to make bean water, boiled, bittern was added, and the prepared green onions and onion jam were added to coagulate the bean water.
간수는 시중에서 사용되는 간수(17.8%(v/v))의 농도보다 높은 20.8%(v/v)의 간수를 사용하였다.The bittern was 20.8% (v/v), which is higher than the concentration of bittern used in the market (17.8% (v/v)).
응고된 두부를 면포에 싸서 두부 틀에 넣어 수분을 배출시켜 양파잼이 첨가된 파두부를 제조하였다.The coagulated tofu was wrapped in a cotton cloth and placed in a tofu mold to drain moisture to prepare onion jam-added green onion tofu.
<실시예 7> 여러 가지 야채 및 양파잼이 첨가된 야채두부 제조<Example 7> Preparation of vegetable tofu containing various vegetables and onion jam
파프리카, 당근, 깨, 깻잎, 파, 시금치를 세척 및 절단하여 준비하였다.Paprika, carrots, sesame seeds, sesame leaves, green onions, and spinach were washed and cut to prepare.
이어서, 콩을 불린 다음 갈아서 건더기를 제거하여 콩물을 만들고 끓였다. 상기 준비된 파프리카, 당근 및 깨와 함께 양파잼을 상기 끓인 콩물에 넣은 다음 콩물을 만들고 끓인 후 간수를 넣고 상기 준비된 깻잎, 파 및 시금치와 함께 양파잼을 넣어 콩물을 응고시켰다.Then, the beans were soaked and ground to remove the ingredients to make bean water and boiled. The prepared onion jam along with the prepared paprika, carrots and sesame was added to the boiled bean water, and then the bean water was made, boiled, bittern was added, and onion jam was added together with the prepared sesame leaves, green onions, and spinach to coagulate the bean water.
간수는 시중에서 사용되는 간수(17.8%(v/v))의 농도보다 높은 20.8%(v/v)의 간수를 사용하였다.The bittern was 20.8% (v/v), which is higher than the concentration of bitter (17.8% (v/v)) used in the market.
응고된 두부를 면포에 싸서 두부 틀에 넣어 수분을 배출시켜 여러 가지 야채와 앙파잼이 첨가된 야채두부를 제조하였다.The coagulated tofu was wrapped in a cotton cloth and placed in a tofu mold to drain moisture to prepare vegetable tofu with various vegetables and onion jam added.
도 1은 본 발명에 따라 제조된 양파잼이 첨가된 야채두부의 사진이다.1 is a photograph of vegetable tofu to which onion jam prepared according to the present invention is added.
<비교예 1> <Comparative Example 1>
당근을 착즙하여 당근 착즙액을 만들었다.Carrot juice was made to make carrot juice.
이어서, 콩을 불린 다음 갈아서 건더기를 제거하여 콩물을 만들고 끓인 후 간수와 당근 착즙액을 넣어 콩물을 응고시켰다.Then, the beans were soaked, ground, and the ingredients were removed to make bean water. After boiling, bittern and carrot juice were added to coagulate the bean water.
간수는 시중에서 사용되는 간수의 농도보다 20%(v/v) 높은 19%(v/v) 농도의 간수를 사용하였다.The bittern was used with a concentration of 19% (v/v), which is 20% (v/v) higher than that of bitter used in the market.
응고된 두부를 면포에 싸서 두부 틀에 넣어 수분을 배출시켜 당근 착즙액 함유 두부를 제조하였다.The coagulated tofu was wrapped in a cotton cloth and placed in a tofu mold to drain moisture to prepare tofu containing carrot juice.
<비교예 2> <Comparative Example 2>
당근 착즙액 대신 당근 분말을 사용하는 것을 제외하고는 상기 비교예 1과 동일한 방법으로 두부를 제조하였다.Tofu was prepared in the same manner as in Comparative Example 1, except that carrot powder was used instead of carrot juice.
<비교예 3> <Comparative Example 3>
간수의 농도를 17.8%(v/v)로 하여 사용하는 것을 제외하고는 상기 실시예 1과 동일한 방법으로 당근두부를 제조하였다.Carrot tofu was prepared in the same manner as in Example 1, except that the concentration of bittern was 17.8% (v/v).
<비교예 4> <Comparative Example 4>
간수를 넣은 다음 당근을 첨가하는 것을 제외하고는 상기 실시예 1과 동일한 방법으로 당근두부를 제조하였다.Carrot tofu was prepared in the same manner as in Example 1, except for adding bittern and then carrot.
<시험예 1> 두부생성 및 야채 탈리 관찰 <Test Example 1> Observation of tofu production and vegetable removal
실시예 1, 실시예 7 및 비교예 1 내지 4에서 제조된 두부의 생성결과 및 야채의 탈리정도를 관찰하여 하기 표 1에 나타내었다.The results of the tofu prepared in Example 1, Example 7 and Comparative Examples 1 to 4 and the degree of desorption of vegetables were observed, and are shown in Table 1 below.
상기 표 1에서 보듯이, 비교예 1 내지 4에 따를 경우 두부의 응고가 잘 이루어지지 않는 것을 확인하였다. 또한, 본 발명에 따라 양파잼이 첨가된 야채두부는 텐션감이 증대되어 야채가 두부와 잘 결착되어 탈리되지 않는 반면, 비교예 1 내지 4에서 양파잼을 첨가하지 않고 제조된 두부는 야채가 모두 탈리되는 것을 확인할 수 있었다.As shown in Table 1, it was confirmed that coagulation of the tofu was not well performed according to Comparative Examples 1 to 4. In addition, vegetable tofu to which onion jam is added according to the present invention has increased tension, so vegetables are well bonded to the tofu and are not detached, whereas tofu prepared without adding onion jam in Comparative Examples 1 to 4 contains all vegetables It was confirmed that it was removed.
<시험예 2> 탄력성 관찰<Test Example 2> Observation of elasticity
양파잼을 첨가한 두부와 일반두부의 탄력성(밀착도) 비교 시험하였다. 밀착도 시험법은 인장박리법,굽힘시험법,타격시험법,괘선시험법 등이 있는데 굽힘시험법으로 시험하였다.The elasticity (adhesion) of tofu added with onion jam and general tofu was compared and tested. Adhesion test methods include tensile peeling method, bending test method, hitting test method, ruled line test method, etc., which were tested by bending test method.
1. 양파잼을 두부100g 당 3g을 넣고 야채를 혼합하여 만든 실시예 7의 양파잼이 첨가된 야채두부1. Vegetable tofu with onion jam of Example 7 made by adding 3 g of onion jam per 100 g of tofu and mixing vegetables
2. 시중에서 판매하는 일반 흰두부2. Common white tofu sold in the market
시험재료 크기는 가로 7cm 세로 3cm 두께 2cm로 동일하게 절단하여 사용하였다.The size of the test material was equally cut into 7 cm wide and 3 cm long and 2 cm thick.
시험방법Test Methods
두부를 구부려 바깥쪽에 균열이 시작 되는 시점에서 두부의 구부러진 안쪽의 양 끝의 간격을 측정하여 수치가 적을수록 많이 구부러지는 것으로 탄력성(밀착도)이 높은 것으로 판단하였다.At the time when the head was bent and cracks started on the outside, the distance between both ends of the bent inner side of the head was measured.
시험결과Test result
1. 양파잼을 두부100g 당 3g을 넣고 야채를 혼합하여 만든 양파잼 야채두부1. Onion jam vegetable tofu made by mixing vegetables with 3g of onion jam per 100g of tofu
측정치 2.5cmMeasured 2.5cm
2. 시중에서 판매하는 일반 흰두부2. Common white tofu sold in the market
측정치 6cmMeasured 6cm
그 결과는 하기 표 2 및 도 2에 나타내었다.The results are shown in Table 2 and FIG. 2 below.
도 2는 본 발명에 따른 양파잼이 첨가된 야채두부의 탄력성을 일반 흰두부와 비교하여 나타낸 것이다. 상기 표 2 및 도 2에서 보듯이, 본 발명에 따른 양파잼이 첨가된 야채두부는 일반 흰두부에 비하여 탄력성이 아주 높은 것을 확인할 수 있었다.Figure 2 shows the elasticity of the vegetable tofu added with onion jam according to the present invention compared to the general white tofu. As shown in Table 2 and FIG. 2, it was confirmed that the vegetable tofu added with onion jam according to the present invention has very high elasticity compared to the general white tofu.
<시험예 3> 관능검사<Test Example 3> Sensory test
상기 실시예 1, 실시예 7 및 비교예 1 내지 4에서 제조된 두부의 색, 외관, 맛, 식감 및 전반적 기호도에 대해 관능적인 품질평가를 실시하였다. 본 식품의 관능적 식별 능력이 있는 관능검사요원 10명을 선정하여 관능적 품질의 평가 척도는 9점 채점법(9점: 아주 좋다, 7점: 좋다, 5점: 보통이다, 3점: 조금 나쁘다, 1점: 아주 나쁘다)으로 하였다. 관능검사 결과는 ANOVA를 이용하여 5% 수준에서 Duncan's multiple range test에 의해 각 시료간의 유의적인 차이를 검증하였다. 그 결과는 하기 표 3(평균값)에 나타내었다. 비교를 위해 일반 두부를 비교예 5로 사용하였다.Sensory quality evaluation was performed for the color, appearance, taste, texture, and overall acceptability of the tofu prepared in Examples 1, 7 and Comparative Examples 1 to 4. 10 sensory inspectors with sensory identification ability of this food were selected, and the sensory quality was scored by 9 points (9 points: very good, 7 points: good, 5 points: moderate, 3 points: slightly bad, 1) Point: very bad). The sensory test result was verified for a significant difference between each sample by Duncan's multiple range test at the 5% level using ANOVA. The results are shown in Table 3 (average value) below. For comparison, general tofu was used as Comparative Example 5.
기호도Overall
Preference
실험결과 본 발명에 따른 양파잼이 첨가된 야채두부는 맛, 색상, 외관 및 식감이 매우 높아 전체적인 기호도가 8.3 및 8.8이였다. 특히 야채의 조직감이 그대로 유지되어 기호도를 매우 증대시킬 수 있었다. 뿐만 아니라 양파잼의 첨가로 인해 두부의 텐션감이 증대되어 야채가 탈리되지 않고 밀착성이 증대되었다. 한편, 비교예 1 내지 4에서 제조된 두부는 색감이 매우 떨어졌으며, 두부가 잘 뭉쳐지지 않아 외관도 매우 나빴다. 이로부터 야채와 두부가 매우 융합이 잘되어 관능적 특성에 상승효과를 부여한다는 것을 확인하였다.As a result of the experiment, the vegetable tofu added with onion jam according to the present invention had very high taste, color, appearance and texture, and the overall acceptability was 8.3 and 8.8. In particular, the texture of vegetables was maintained as it was, and the preference could be greatly increased. In addition, due to the addition of onion jam, the tension of the tofu is increased, so the vegetables are not removed and the adhesion is increased. On the other hand, the tofu prepared in Comparative Examples 1 to 4 was very poor in color, and the appearance was very bad because the tofu was not well aggregated. From this, it was confirmed that vegetables and tofu are very well fused, giving a synergistic effect on sensory properties.
<시험예 4> 저장성<Test Example 4> Storage
상기 실시예 1, 실시예 7 및 비교예 1 내지 4에서 제조된 두부를 10일간 냉장 보관하여 저장성을 관찰하였다. 비교를 위해 일반 두부를 비교예 5로 사용하였다.The tofu prepared in Example 1, Example 7 and Comparative Examples 1 to 4 were stored refrigerated for 10 days to observe storage properties. For comparison, general tofu was used as Comparative Example 5.
상기 표 4의 결과에서 보듯이, 본 발명의 야채두부는 10일 후까지도 저장이 가능한 반면, 비교예 1 내지 4의 두부는 저장 7일 후에도 변색 및 부패가 일어난 것을 확인 할 수 있었다.As can be seen from the results of Table 4, the vegetable tofu of the present invention can be stored even after 10 days, whereas the tofu of Comparative Examples 1 to 4 can be confirmed that discoloration and decay occurred even after 7 days of storage.
Claims (8)
(S1) 양파잼을 제조하는 단계;
(S2) 당근, 파프리카, 비트, 깻잎, 미나리, 파, 케일, 양파, 고추, 가지, 버섯, 감자, 시금치, 피망, 인삼, 깨 및 새싹보리로 이루어진 군으로부터 선택된 하나 이상의 야채를 절단하여 준비하는 단계;
(S3) 콩을 불린 다음 갈아서 건더기를 제거하여 콩물을 만드는 단계;
(S4) 상기 콩물을 끓이고 끓기 시작하면 거품이 넘치지 않게 참기름과 들기름을 소량 넣는 단계;
(S5) 당근, 파프리카, 비트, 케일, 양파, 고추, 가지, 버섯, 감자, 피망, 인삼, 깨 및 새싹보리로 이루어진 군으로부터 선택된 하나 이상의 야채를 사용하는 경우 상기 단계 (S4)에서 끓인 콩물에 간수를 넣기 직전에 야채를 넣고 간수를 넣어 콩물을 응고시키고, 또는 깻잎, 미나리, 시금치 및 파로 이루어진 군으로부터 선택된 하나 이상의 야채를 사용하는 경우 상기 단계 (S4)에서 끓인 콩물에 간수를 넣은 다음 야채를 넣는 단계;
(S6) 상기 단계 (S1)에서 제조된 양파잼을 상기 단계 (S5)에서 야채가 첨가된 콩물에 넣고 응고시키는 단계; 및
(S7) 상기 단계 (S6)에서 응고된 두부를 면포에 싸서 두부 틀에 넣어 수분을 배출시켜 야채 두부를 제조하는 단계.A method for preparing vegetable tofu with onion jam, characterized in that it comprises the following steps:
(S1) preparing onion jam;
(S2) Prepared by cutting one or more vegetables selected from the group consisting of carrots, paprika, beets, sesame leaves, parsley, green onions, kale, onions, peppers, eggplants, mushrooms, potatoes, spinach, bell peppers, ginseng, sesame seeds and sprout barley step;
(S3) making bean water by soaking and then grinding the beans to remove ingredients;
(S4) boiling the bean water and adding a small amount of sesame oil and perilla oil so that the bubbles do not overflow when boiling is started;
(S5) When using one or more vegetables selected from the group consisting of carrots, paprika, beets, kale, onions, peppers, eggplants, mushrooms, potatoes, bell peppers, ginseng, sesame and sprout barley, in the bean water boiled in step (S4) Immediately before adding the bitter, add the bitter to coagulate the bean water, or when using one or more vegetables selected from the group consisting of sesame leaves, parsley, spinach, and green onions, add bitter to the bean water boiled in step (S4), and then add the vegetable. Putting step;
(S6) placing the onion jam prepared in step (S1) into bean water to which vegetables are added in step (S5) and coagulating; And
(S7) The step of preparing vegetable tofu by wrapping the tofu solidified in step (S6) in a cotton cloth and putting it in a tofu mold to discharge moisture.
상기 단계 (S1)에서 양파잼이 올리브유를 두른 팬에 필요량의 양파를 절삭한 다음 중불로 서서히 저으면서 끓인 후 양파가 갈변화되면 불을 약불로 줄여 더 졸이고 약불로 40~50분정도 서서히 저으면서 끓여서 제조된 것임을 특징으로 하는 양파잼이 첨가된 야채두부의 제조방법.The method of claim 1,
In the step (S1), onion jam is prepared by cutting the required amount of onion in a pan covered with olive oil, and then boiling it while slowly stirring over medium heat.If the onion is browned, reduce the heat to low heat and boil it while slowly stirring for 40-50 minutes. A method of manufacturing vegetable tofu with onion jam, characterized in that it is added.
상기 단계 (S2)에서 야채를 0.5 내지 1 cm로 절단하는 것을 특징으로 하는 양파잼이 첨가된 야채두부의 제조방법.The method of claim 1,
In the step (S2), a method for producing vegetable tofu with onion jam, characterized in that cutting the vegetables into 0.5 to 1 cm.
상기 간수의 농도는 18 내지 22%(v/v)인 것을 특징으로 하는 야채두부의 제조방법.The method of claim 1,
Vegetable tofu manufacturing method, characterized in that the concentration of the bittern is 18 to 22% (v / v).
상기 양파잼이 첨가된 야채두부가 야채두부 총 100 중량부에 대하여 야채가 5 내지 20 중량부의 양으로 첨가되는 것을 특징으로 하는 양파잼이 첨가된 야채두부의 제조방법.The method of claim 1,
The vegetable tofu added with onion jam, characterized in that the vegetable tofu is added in an amount of 5 to 20 parts by weight based on a total of 100 parts by weight of vegetable tofu.
상기 양파잼이 첨가된 야채두부가 야채두부 총 100 중량부에 대하여 양파잼이 1 내지 5 중량부의 양으로 첨가되는 것을 특징으로 하는 양파잼이 첨가된 야채두부의 제조방법.The method of claim 1,
Vegetable tofu with onion jam, characterized in that the onion jam is added in an amount of 1 to 5 parts by weight based on a total of 100 parts by weight of vegetable tofu.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR20190089388 | 2019-07-24 | ||
KR1020190089388 | 2019-07-24 |
Publications (1)
Publication Number | Publication Date |
---|---|
KR102173358B1 true KR102173358B1 (en) | 2020-11-03 |
Family
ID=73197953
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020200033115A KR102173358B1 (en) | 2019-07-24 | 2020-03-18 | Bean curd containing vegetable and onion jam and the process for the preparation thereof |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR102173358B1 (en) |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR19980054257A (en) * | 1996-12-27 | 1998-09-25 | 박상민 | Functional Soymilk and Tofu Manufacturing Method |
KR19980087687A (en) * | 1998-09-09 | 1998-12-05 | 김영만 | Manufacturing method of tofu |
JPH11262366A (en) * | 1998-03-18 | 1999-09-28 | Sagamiya Shokuryo Kk | Packed bean curd including seasoned food |
KR20010000762A (en) * | 2000-10-18 | 2001-01-05 | 김경식 | Manufacturing method of nutritive bean curd |
-
2020
- 2020-03-18 KR KR1020200033115A patent/KR102173358B1/en active IP Right Grant
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR19980054257A (en) * | 1996-12-27 | 1998-09-25 | 박상민 | Functional Soymilk and Tofu Manufacturing Method |
JPH11262366A (en) * | 1998-03-18 | 1999-09-28 | Sagamiya Shokuryo Kk | Packed bean curd including seasoned food |
KR19980087687A (en) * | 1998-09-09 | 1998-12-05 | 김영만 | Manufacturing method of tofu |
KR20010000762A (en) * | 2000-10-18 | 2001-01-05 | 김경식 | Manufacturing method of nutritive bean curd |
Non-Patent Citations (2)
Title |
---|
블로그(집에서 두부 만들기, 2013.02.14) * |
인터넷기사(아시아 경제, '「오늘의 레시피」양파잼', 2016.07.04.) * |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR101150476B1 (en) | Manufacturing method of ramie leaf songpyon | |
KR101589250B1 (en) | Hericium erinaceum Containing Bean Curd And Method for Producing the Same | |
KR100492624B1 (en) | Processing method of instant rice cake soup | |
CN104322711A (en) | Preparation method of sandwich dried bean curd | |
KR102262335B1 (en) | Preparing method of Kimchi with oriental herb and Kimchi prepared by the same | |
KR101733170B1 (en) | Health functional kimchi and manufacturing method thereof | |
CN104351354A (en) | Preparation method of dried peanut bean curd | |
CN106036509A (en) | Manufacturing method of tea flavor cured beef | |
KR20170136710A (en) | The method of sesame soy sauce pickled pickles | |
KR101521015B1 (en) | Method of making GABA rice bean curd | |
KR101850296B1 (en) | Manufacturing method of cooked rice for kipbab having improved flavor and preservability | |
KR102173358B1 (en) | Bean curd containing vegetable and onion jam and the process for the preparation thereof | |
KR101521017B1 (en) | Preparation Method of Rice Cake Comprising Cirsium setidens namul | |
KR20130031865A (en) | Manufacturing method of colorful bar-rice cakes | |
KR101408293B1 (en) | Calcium bean curd including soluble calcium and method for fabricating thereof | |
Verma et al. | Optimization process for the development of soymilk-based strawberry rts beverages | |
KR101915955B1 (en) | Manufacturing method of ramie fabric leaves and barley rice ball cake using premix | |
KR20090050464A (en) | Mulberry leaves kimchi and method of manufacturing the same | |
KR100926468B1 (en) | The method for manufacturing of meat kimchi bean curd | |
KR20210027959A (en) | Preparation method of decocted garlic sauce and decocted garlic sauce prepared therefrom | |
KR20090132382A (en) | Fermented soybean paste using pumpkin candy source and making process thereof | |
KR20200094996A (en) | a jujube yokan and the production method | |
KR100785574B1 (en) | Making method for soybean curd using ocean deep water and seaweed fulvescens | |
KR102420132B1 (en) | Roasted pollock roe and its manufacturing method | |
KR102172033B1 (en) | Clear red bean chopped noodles and manufacturing method thereof |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
E701 | Decision to grant or registration of patent right | ||
GRNT | Written decision to grant |