KR20060118756A - Bean curd and method for producing thereof - Google Patents
Bean curd and method for producing thereof Download PDFInfo
- Publication number
- KR20060118756A KR20060118756A KR1020050041088A KR20050041088A KR20060118756A KR 20060118756 A KR20060118756 A KR 20060118756A KR 1020050041088 A KR1020050041088 A KR 1020050041088A KR 20050041088 A KR20050041088 A KR 20050041088A KR 20060118756 A KR20060118756 A KR 20060118756A
- Authority
- KR
- South Korea
- Prior art keywords
- tofu
- alkaline
- bean curd
- soybean milk
- soybeans
- Prior art date
Links
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 50
- 238000004519 manufacturing process Methods 0.000 title description 15
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 25
- 244000068988 Glycine max Species 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000000654 additive Substances 0.000 claims abstract description 13
- 229920002472 Starch Polymers 0.000 claims abstract description 11
- 235000019698 starch Nutrition 0.000 claims abstract description 11
- 239000008107 starch Substances 0.000 claims abstract description 11
- 230000000996 additive effect Effects 0.000 claims abstract description 10
- 241000195649 Chlorella <Chlorellales> Species 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 9
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000011777 magnesium Substances 0.000 claims abstract description 5
- 229910052749 magnesium Inorganic materials 0.000 claims abstract description 5
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 238000010025 steaming Methods 0.000 claims abstract description 4
- 238000005406 washing Methods 0.000 claims abstract description 4
- 238000009835 boiling Methods 0.000 claims abstract description 3
- 235000013322 soy milk Nutrition 0.000 claims description 29
- 239000000701 coagulant Substances 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- 238000000465 moulding Methods 0.000 claims description 5
- 239000011259 mixed solution Substances 0.000 claims description 3
- 210000002374 sebum Anatomy 0.000 claims description 3
- 230000001112 coagulating effect Effects 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 235000013336 milk Nutrition 0.000 abstract 5
- 239000008267 milk Substances 0.000 abstract 5
- 210000004080 milk Anatomy 0.000 abstract 5
- 239000003513 alkali Substances 0.000 abstract 1
- 239000012141 concentrate Substances 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 230000008961 swelling Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 5
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 230000002378 acidificating effect Effects 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 230000015271 coagulation Effects 0.000 description 2
- 238000005345 coagulation Methods 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 239000003797 essential amino acid Substances 0.000 description 2
- 235000020776 essential amino acid Nutrition 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 229940124595 oriental medicine Drugs 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 1
- 240000006108 Allium ampeloprasum Species 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 241001454694 Clupeiformes Species 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 235000015468 Lycium chinense Nutrition 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- 240000008866 Ziziphus nummularia Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 235000019513 anchovy Nutrition 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 238000000748 compression moulding Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000013538 functional additive Substances 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- GPRLSGONYQIRFK-UHFFFAOYSA-N hydron Chemical compound [H+] GPRLSGONYQIRFK-UHFFFAOYSA-N 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 229940116257 pepper extract Drugs 0.000 description 1
- 230000000243 photosynthetic effect Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 239000010865 sewage Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 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
- A23L11/40—Pulse curds
- A23L11/45—Soy bean curds, e.g. tofu
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/06—Function of food ingredients pH modification agent
-
- 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
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
- A23V2250/161—Magnesium
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5118—Starch
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
도 1은 일반적인 두부 제조방법을 보여주는 흐름도,1 is a flow chart showing a general tofu manufacturing method,
도 2는 본 발명의 두부 제조방법을 보여주는 흐름도.2 is a flow chart showing a method for manufacturing tofu of the present invention.
본 발명은 두부의 제조방법에 관한 것으로, 특히 천연 알칼리성 재료를 함유하며 높은 함수율을 갖는 두부의 제조방법 및 이러한 방법에 의해 제조된 두부에 관한 것이다.The present invention relates to a method for producing tofu, and more particularly, to a method for producing tofu containing a natural alkaline material and having a high water content, and tofu produced by such a method.
일반적인 콩두부의 제조 방법은 대두(콩)를 정선하여 세척한 후에 일정 시간 동안에 침수하여 콩을 불린다. 불린 콩은 분쇄기에 통해 분쇄하고 두즙을 수돗물과 함께 자동여과기에 여과시켜 두유와 비지를 분리한다.A general method for producing soybean tofu is soaked by soaking for a predetermined time after washing soybean (bean). The soybean is crushed through a grinder and the soy juice is filtered with an automatic filter to separate soy milk and sebum.
여과된 두유(두즙+물)의 농도는 통상 9-10Bris이며 이 두유를 진공솥 안에서 100℃에서 약 5분간 자숙(끓임)한 다음 일정량의 두유를 숨통에 받아 황산칼슘 등의 응고제를 투입한 후에 교반하고 약 20분 정도 방치하여 응고시킨다.The concentration of filtered soy milk (soy juice + water) is usually 9-10 bristle, and the soy milk is cooked (boiled) for about 5 minutes at 100 ° C in a vacuum cooker, and then a coagulant such as calcium sulfate Stir and leave for about 20 minutes to solidify.
최종적으로 두유 응고액(순두부 상태)은 압착기에 투입되어 약 15분 정도 압착 성형되어 콩두부가 만들어진다.Finally, the soymilk coagulant (pure tofu state) is put into the press and press-molded for about 15 minutes to form soybean curd.
일반적으로 콩은 두부의 주된 원료로서 양질의 단백질을 다량 함유하고 있고 또한 필수아미노산(트립토판, 글루탐산, 리진 등)을 포함하고 있으며 이들 필수아미노산은 체내에 들어가 성장을 돕고 각종 물질대사 작용을 하는 등의 인간의 생명을 유지하는데 없어서는 안 되는 중요한 물질로서 인정되고 있다.In general, soybean is the main raw material of tofu and contains a large amount of high-quality protein, and also contains essential amino acids (tryptophan, glutamic acid, lysine, etc.). These essential amino acids enter the body to help growth and metabolize various substances. It is recognized as an important material that is indispensable to human life.
상술한 바와 같은 제조방법에 의해 만들어진 두부제품은 콩 자체의 풍부한 영양성분 섭취 효과를 기대할 수 있어 일반 가정요리에 널리 이용되고 있으나, 두부 제조 시에 사용되는 황산칼슘 등의 일반 응고제는 완제품 상태에서 계속적인 수분 발생 량이 많아서 제품 수율을 저하시키며 두부가 쉽게 변질될 수가 있다. 따라서, 냉장 상태에서 장시간 보관하기가 어렵고 두부 고유의 부드러움과 탄력성이 쉽게 저하되어 맛과 식감이 떨어지는 문제점이 있다.Tofu products made by the manufacturing method as described above can be expected to consume the rich nutritional ingredients of soybeans itself, so they are widely used in general home cooking, but general coagulants such as calcium sulfate used in tofu production continue in the state of finished products. Due to the large amount of water generated, the yield of the product is lowered and the tofu can be easily deteriorated. Therefore, it is difficult to store for a long time in the refrigerated state, the softness and elasticity of the tofu is easily degraded, there is a problem in that the taste and texture drop.
또한, 종래 방법에 의해 제조된 콩두부는 한의학상 산성식품으로 분류되며, 이러한 두부 제품을 장기간 과잉 섭취하는 경우에는 인체에 영양 불균형을 초래할 수가 있다. In addition, soybean curd prepared by the conventional method is classified as an acidic food in oriental medicine, and if it is ingested for a long time, such a tofu product may cause nutritional imbalance in the human body.
다른 한편으로는 기존 두부 제조 방법으로 두부를 제조 성형하여 발생되는 수분의 수소이온 농도(pH) 측정에서도 약 5.5 정도의 산성임을 확인할 수가 있으며, 이는 두부 제조 시에 그대로 외부로 방출되는 경우에 토양환경을 산성화시키는 문제점이 된다.On the other hand, it can be confirmed that the acidity of about 5.5 is also measured in the hydrogen ion concentration (pH) measurement of water generated by manufacturing and molding the tofu by the existing tofu manufacturing method. It becomes a problem to acidify.
본 발명은 상기의 결점을 해소하기 위한 것으로, 완제품 두부의 함수율을 높여 장시간 보관 시에도 두부의 맛과 식감을 유지할 수 있으며, 또한 패스트푸드나 육류 등의 산성음식들을 많이 섭취하게 되는 현대인들의 산성 체질화로 인하여 발생할 수 있는 노화, 면역력 저하 등을 방지할 수 있도록 알칼리성의 두부를 제공할 수 있는 두부 제조 방법을 제공하고자 한다.The present invention is to solve the above-mentioned shortcomings, to increase the water content of the tofu of the finished product to maintain the taste and texture of the tofu even when stored for a long time, and also to the acidification of modern people to eat a lot of acidic foods, such as fast food or meat It is to provide a tofu manufacturing method that can provide alkaline tofu to prevent aging, immune immunity, etc. that may occur due to.
이러한 본 발명의 두부 제조방법은 천연 알칼리성 재료와 알칼리 환원수를 증숙하여 얻은 엑기스와 마그네슘을 혼합하여 알칼리성 첨가물을 제조하는 제1단계와; 대두를 정선 및 세척하여 8시간 내지 12시간 동안 불린 후에 분쇄하는 제2단계와; 분쇄된 두즙을 여과시켜 두유와 비지를 분리하는 제3단계와; 상기 제3단계에서 여과된 두유를 끓이는 제4단계와; 상기 제4단계에서 끓인 두유 내에 전분 및 클로렐라의 혼합액 4-7중량%와, 상기 알칼리성 첨가물 5-10중량%를 혼합하여 응고시키는 제5단계와; 상기 제5단계의 두유 응고액을 성형틀에 부어 압착 성형하는 제6단계로써 달성된다.This tofu manufacturing method of the present invention comprises the first step of preparing an alkaline additive by mixing magnesium and extract obtained by steaming natural alkaline material and alkaline reduced water; Selecting and washing soybeans soaked for 8 to 12 hours and then pulverizing the soybeans; Filtering the ground soy milk to separate soy milk and sebum; A fourth step of boiling the soy milk filtered in the third step; A fifth step of coagulating by mixing 4-7% by weight of the mixed solution of starch and chlorella and 5-10% by weight of the alkaline additive in the soymilk boiled in the fourth step; The fifth step is achieved by pouring the soymilk coagulant solution of the fifth step into a molding die and compression molding.
본 발명의 실시예를 첨부 도면을 참고하여 상세히 설명하면 다음과 같다.An embodiment of the present invention will be described in detail with reference to the accompanying drawings.
제1단계는 알칼리성 첨가물을 제조하는 과정으로, 천연 알칼리성 재료와 알칼리 환원수를 증숙하여 엑기스를 추출하며, 이 알칼리성 엑기스에 마그네슘을 혼 합하여 두부에 혼합하기 위한 알칼리성 첨가물을 제조한다.The first step is a process of preparing an alkaline additive, extracting the extract by steaming the natural alkaline material and alkaline reduced water, and prepares an alkaline additive for mixing tofu mixed with magnesium to the alkaline extract.
알칼리성 재료로는 한의학상 분리되어 있는 약재나 식품 중에 선택하여 사용할 수가 있다. As an alkaline material, it can select and use among the medicines and foods which were separated by oriental medicine.
멸치, 다시마, 구기자, 대추, 무, 양파 등의 알칼리성 재료와 함께 미네랄이 풍부한 알칼리환원수를 증숙기에 넣고 약 24시간 정도 증숙하여 알칼리성 엑기스를 얻을 수가 있으며, 이 엑기스에 마그네슘을 혼합하여 천연 알칼리성 첨가물을 제조한다.Alkaline-rich water rich in minerals such as anchovies, kelp, wolfberry, jujube, radish, and onions can be added to the steamer and steamed for about 24 hours to obtain an alkaline extract. Manufacture.
제2단계에서는 대두를 정선 및 세척하여 8시간 내지 12시간 동안 침수하여 불린 다음에 분쇄하는 과정이다.In the second step, soybeans are selected and washed, soaked for 8 to 12 hours, soaked, and then ground.
침수하여 불리는 과정은 계절에 따라 침수시간은 조정될 수 있으며, 통상 8시간 정도 불리게 되나 동절기에는 12시간 이상 침수시켜 대두를 충분히 불린다.In the process of immersion, the immersion time can be adjusted according to the season, usually called about 8 hours, but in winter, soaked more than 12 hours soybean is enough.
불린 대두는 자동맷돌 등의 분쇄기에 투입되어 분쇄한다.The soybean is called and milled into a grinder such as an automatic milling mill.
제3단계에서는 분쇄된 두즙을 여과시켜 두유와 비지를 분리하는 과정이다.In the third step, the ground soy milk is filtered to separate soy milk and sesame.
즉, 분쇄된 두즙을 자동고속 여과기로 이송하여 수돗물과 함께 여과시켜 두유와 비지(찌꺼기)를 분리한다.That is, the pulverized soy juice is transferred to an automatic high speed filter and filtered together with tap water to separate soy milk and sewage.
제4단계는 여과된 두유를 끓이는 과정이다.The fourth step is to boil the filtered soy milk.
여과 분리된 두유는 농도가 10Bris 이상되도록 하며, 이를 진공솥으로 이송하여 95℃에서 약 5분 정도 자숙(끓임)한다.The soy milk is separated by filtration so that the concentration is 10Bris or more, transfer it to a vacuum cooker and boil for about 5 minutes at 95 ℃.
제5단계는 끓인 두유 내에 전분 및 클로렐라 혼합액과, 제조된 알칼리성 첨가물을 혼합하여 응고시키는 과정이다.The fifth step is a process of solidifying by mixing the starch and chlorella mixed solution and the prepared alkaline additive in boiled soy milk.
특히, 본 발명에서 사용되는 전분은 감자 또는 옥수수전분을 주성분으로 하며, 완성된 두부에서 발생되는 수분을 흡수하면서 두유와 결함성이 우수하여 클로렐라 및 알칼리성 첨가물과 같은 기능성 첨가물이 두유에 효과적으로 혼합되도록 한다. In particular, the starch used in the present invention has a potato or corn starch as a main component, absorbs moisture generated in the finished tofu and excellent in soy milk and defects so that functional additives such as chlorella and alkaline additives can be effectively mixed with soy milk. .
또한, 전분은 클로불린계 단백질과 무기질로 칼륨이 반 이상이고 인산도 다량 함유되어 한의학상 알칼리성 식품으로 분리되며, 지방, 섬유질, 화분, 비타민 등이 들어 있어 해독작용, 살균작용, 진정작용, 재생작용을 하여 인체에 이로운 역할을 한다.In addition, starch is a chlorine-based protein and mineral that contains more than half of potassium and contains a large amount of phosphoric acid, so it is separated into alkaline foods of Chinese medicine.It contains fat, fiber, pollen, vitamins, etc. It acts to benefit the human body.
한편, 본 발명의 두부 제조에 있어 클로렐라가 사용되는 것을 또 다른 특징으로 한다. 이러한 클로렐라는 엽록소가 일반 채소류보다 10배나 많으며 광합성 능력도 수십 배나 뛰어나다. 또한, 알칼리성 식품으로 육류나 곡류 등의 과다섭취로 인하여 산성체질로 변한 인체의 이온 밸런스를 조절해주는 기능을 한다.On the other hand, it is another feature that chlorella is used in the production of tofu of the present invention. These chlorella are ten times more chlorophyll than normal vegetables and dozens of times more photosynthetic capacity. In addition, it is an alkaline food function that controls the ion balance of the human body turned into acid due to excessive intake of meat or grains.
이와 같이 두유 내에 혼합되는 전분과 클로렐라는 두 혼합액이 두유 대비 4-7중량% 범위 내에서 투입되며, 제조된 알칼리성 첨가물은 5-10중량%가 혼합되는 것이 바람직하며, 두유와 혼합된 상태에서 교반하여 15분 정도 방치하여 응고시킨다.As described above, starch and chlorella mixed in the soymilk are added in the range of 4-7% by weight compared to the soymilk, and the prepared alkaline additive is preferably mixed in 5-10% by weight, and stirred in the mixed state with the soymilk. Leave for 15 minutes to solidify.
특히, 전분의 경우에는 지나치게 많이 투입되는 경우에는 수분 흡수가 많아지게 되므로 두부가 너무 물러져 취급이 어려워진다.Particularly, in the case of starch, when too much is added, the water absorption increases, so that the tofu is so soft that handling becomes difficult.
한편, 이러한 혼합 응고과정에서는 두부에 미감을 좋게 하기 위하여, 종래의 두부 색깔인 백색 이외에 다른 색깔을 갖도록 부추 엑기스 또는 고추 엑기스 등이 추가로 혼합할 수 있다. 이때 색감을 좋게 하기 위해 혼합되는 엑기스 원료는 전분에 의해 두유 내에 골고루 혼합이 이루어져 균일한 색상을 얻을 수가 있다. On the other hand, in this mixed coagulation process, in order to improve the aesthetics of the tofu, leek extract or pepper extract may be further mixed to have a different color in addition to the conventional white tofu color. At this time, the extract raw material mixed to improve the color can be uniformly mixed in the soy milk by starch, thereby obtaining a uniform color.
반면에, 본 발명의 출원인은 전분이 혼합되지 않은 종래 방법에 의해 제조된 두부에서는 특정 색깔을 갖는 엑기스 재료만을 혼합하는 것만으로는 본 발명의 제조방법에 의해 제조된 두부와 비교하여 두부 전체에 균일한 색깔을 갖지 못한 것을 확인하였다.On the other hand, the applicant of the present invention is uniform in the whole tofu compared to the tofu prepared by the manufacturing method of the present invention only by mixing only the extract material having a specific color in the tofu prepared by the conventional method without the starch is mixed It was confirmed that it did not have one color.
제6단계는 두유 응고액을 성형틀에 부어 압착 성형하는 과정으로, 두유 응고액(순두부 상태)을 성형틀에 부어 약 20분 정도 압착하여 완제품 두부를 얻는다.The sixth step is a process in which the soymilk coagulant is poured into a molding die and compression molded, and the soymilk coagulant (soft tofu state) is poured into the mold and pressed for about 20 minutes to obtain a finished product tofu.
<실시예><Example>
이하, 비교를 위하여 본 발명의 종래기술에서 설명한 방법에 따라 다음 [표 1]에 기재된 원료와 첨가제(응고제)를 사용하여 두부를 제조하였으며, 또한 본 발명의 방법에 따라 다음 [표 1]에 기재된 원료와 첨가제를 사용하여 두부를 제조하여 다음 [표 1]과 같은 결과를 얻었다.Hereinafter, tofu was prepared using the raw materials and additives (coagulants) described in the following [Table 1] according to the method described in the prior art for comparison, and also according to the method of the present invention described in the following [Table 1]. Tofu was prepared using raw materials and additives to obtain the results shown in [Table 1].
[표 1]에서 생산량을 비교하면, 동일한 량의 대두를 이용하여 본 발명의 두부 제조방법에서는 더 많은 생산량을 얻을 수가 있으므로, 종래의 두부와 비교하여 함수율이 더 큼을 확인할 수가 있다. Comparing the production in Table 1, since the yield of the tofu of the present invention can be obtained by using the same amount of soybeans, it can be confirmed that the water content is higher than that of the conventional tofu.
또한, 종래 방법에 의해 제조된 두부는 pH가 5.5로 산성인 반면에, 본 발명의 방법에 의해 제조된 두부는 pH가 7.2로 약알칼리성임을 확인할 수가 있다.In addition, it can be confirmed that the tofu prepared by the conventional method is acidic at pH 5.5, while the tofu prepared by the method of the present invention is slightly alkaline at pH 7.2.
이상과 같은 본 발명의 두부 제조방법은 두유 응고 과정 전에 천연 알칼리성 엑기스와 클로렐라, 및 전분을 혼합하여 응고시켜 두부를 제조함에 따라, 종래의 두부와는 달리 알칼리성 두부를 제공할 수가 있으며, 특히 전분 등이 함유되어 함수율을 높임과 동시에 미감을 높일 수 있는 재료의 혼합이 용이하여 보존성이 우수하며 식감을 높일 수 있는 효과가 있는 발명인 것이다.As described above, the method for preparing tofu of the present invention prepares tofu by mixing and solidifying natural alkaline extract, chlorella, and starch before the soymilk coagulation process, and thus, unlike tofu, alkaline tofu may be provided. It is an invention that has the effect of increasing the water content and at the same time can be easily mixed with materials that can enhance the aesthetics and excellent storage properties and texture.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020050041088A KR100718546B1 (en) | 2005-05-17 | 2005-05-17 | Method for producing bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020050041088A KR100718546B1 (en) | 2005-05-17 | 2005-05-17 | Method for producing bean curd |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20060118756A true KR20060118756A (en) | 2006-11-24 |
| KR100718546B1 KR100718546B1 (en) | 2007-05-15 |
Family
ID=37705712
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020050041088A KR100718546B1 (en) | 2005-05-17 | 2005-05-17 | Method for producing bean curd |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100718546B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20200117391A (en) * | 2019-04-04 | 2020-10-14 | 이경남 | Method of Making Bean Curd by using hydrogen water |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100266673B1 (en) * | 1998-03-12 | 2000-09-15 | 김영환 | Circuit for delay locked loop |
-
2005
- 2005-05-17 KR KR1020050041088A patent/KR100718546B1/en not_active IP Right Cessation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20200117391A (en) * | 2019-04-04 | 2020-10-14 | 이경남 | Method of Making Bean Curd by using hydrogen water |
Also Published As
| Publication number | Publication date |
|---|---|
| KR100718546B1 (en) | 2007-05-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101193120B1 (en) | Beancurd containng moringa leaf and method for preparing the same | |
| CN106359638B (en) | Sour pulp milk-flavored bean curd and preparation method thereof | |
| CN101283744A (en) | Composite ecological coagulant and its preparation method and application in producing fruit and vegetable color bean curd | |
| KR101589250B1 (en) | Hericium erinaceum Containing Bean Curd And Method for Producing the Same | |
| CN102687758A (en) | Bean product and manufacturing method thereof | |
| KR101267959B1 (en) | Guava-Containing Bean Curd And Method for Producing the Same | |
| KR101015622B1 (en) | Method for making bean curd containing soybean granule | |
| KR20130062319A (en) | Using the method of phellinus tofu | |
| KR100718546B1 (en) | Method for producing bean curd | |
| KR20120042244A (en) | A manufacturing process of a tofu(bean-curd) for using a rice | |
| KR102249179B1 (en) | Bean curd produced by using natural plant-fermented vinegar and sea salt as coagulant and producing method thereof | |
| KR20180037437A (en) | Manufacture Method For Green Tea bean curd | |
| KR101335119B1 (en) | Method of cheese curd | |
| KR20120012558A (en) | The process of manufecture for no magnesium chloride use of fruit extract | |
| KR20060126051A (en) | Manufacturing method of tofu and soft tofu using the deep sea water | |
| KR20190041757A (en) | The methods of increasing of the soybean protein in a To Fu using natural products | |
| KR101319087B1 (en) | Method of manufacturing the ricetofu with gelatinized rice flour | |
| CN101611836A (en) | Kernel bean curd (a kind of bean curd) with filling | |
| KR20090077381A (en) | Natural calcium fortified bean curd and its manufacturing method | |
| KR100785574B1 (en) | Making method for soybean curd using ocean deep water and seaweed fulvescens | |
| KR102013602B1 (en) | The manufacture method of soybean curd prepared by using concentrated grapefruit as coagulating agent | |
| KR101380714B1 (en) | Method for producing functional bean curd containing cultured wild ginseng | |
| KR20060012961A (en) | Health functional soybean curd containing chlorella and process for preparation thereof | |
| KR20020012301A (en) | Tofu comprising coral calcium and method for manufacturing thereof | |
| KR20160146299A (en) | Green bean curd and manufacuturing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20120611 Year of fee payment: 6 |
|
| FPAY | Annual fee payment |
Payment date: 20130509 Year of fee payment: 7 |
|
| LAPS | Lapse due to unpaid annual fee |