KR20080067069A - Making method for soybean curd using ocean deep water and chlorella - Google Patents
Making method for soybean curd using ocean deep water and chlorella Download PDFInfo
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- KR20080067069A KR20080067069A KR1020070004183A KR20070004183A KR20080067069A KR 20080067069 A KR20080067069 A KR 20080067069A KR 1020070004183 A KR1020070004183 A KR 1020070004183A KR 20070004183 A KR20070004183 A KR 20070004183A KR 20080067069 A KR20080067069 A KR 20080067069A
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 66
- 241000195649 Chlorella <Chlorellales> Species 0.000 title claims abstract description 63
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 49
- 238000000034 method Methods 0.000 title claims abstract description 7
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 47
- 244000068988 Glycine max Species 0.000 claims abstract description 47
- 239000013535 sea water Substances 0.000 claims abstract description 35
- 239000000843 powder Substances 0.000 claims abstract description 30
- 239000000203 mixture Substances 0.000 claims abstract description 14
- 239000012141 concentrate Substances 0.000 claims abstract description 13
- 239000012267 brine Substances 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- 238000007865 diluting Methods 0.000 claims abstract description 5
- 238000002791 soaking Methods 0.000 claims abstract description 4
- 238000005406 washing Methods 0.000 claims abstract description 4
- 235000013322 soy milk Nutrition 0.000 claims description 31
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 21
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 21
- 239000011259 mixed solution Substances 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 238000003825 pressing Methods 0.000 claims description 4
- 238000010790 dilution Methods 0.000 claims 1
- 239000012895 dilution Substances 0.000 claims 1
- 238000000465 moulding Methods 0.000 claims 1
- 239000000243 solution Substances 0.000 abstract description 4
- 235000013336 milk Nutrition 0.000 abstract description 3
- 239000008267 milk Substances 0.000 abstract description 3
- 210000004080 milk Anatomy 0.000 abstract description 3
- 238000000227 grinding Methods 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 abstract 1
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 235000010755 mineral Nutrition 0.000 description 4
- 239000011707 mineral Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 239000002689 soil Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241000195628 Chlorophyta Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 238000013386 optimize process Methods 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 230000000007 visual effect Effects 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- XUIMIQQOPSSXEZ-UHFFFAOYSA-N Silicon Chemical compound [Si] XUIMIQQOPSSXEZ-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000037182 bone density Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 229910052793 cadmium Inorganic materials 0.000 description 1
- BDOSMKKIYDKNTQ-UHFFFAOYSA-N cadmium atom Chemical compound [Cd] BDOSMKKIYDKNTQ-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 239000003795 chemical substances by application Substances 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
- 230000000295 complement effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000002596 correlated effect Effects 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000020774 essential nutrients Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 235000012209 glucono delta-lactone Nutrition 0.000 description 1
- 239000000182 glucono-delta-lactone Substances 0.000 description 1
- 229960003681 gluconolactone Drugs 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000001056 green pigment Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000008204 material by function Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 230000029553 photosynthesis Effects 0.000 description 1
- 238000010672 photosynthesis Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000003578 releasing effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019142 school meals Nutrition 0.000 description 1
- 239000010703 silicon Substances 0.000 description 1
- 229910052710 silicon Inorganic materials 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000002352 surface water Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/40—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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
- 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
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
- A23V2250/154—Water
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
- Agronomy & Crop Science (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Description
본 발명은 a) 말린 콩을 물에 담가 불리고 맑은 물로 세척하며 분쇄기를 이용하여 마쇄하는 단계, b) 분쇄된 콩반죽 또는 콩비지를 걸러낸 두유에 클로렐라 농축액 또는 분말을 첨가하여 균일하게 혼합하는 단계, c) 해양심층수를 간수와 함께 두유 및 클로렐라 혼합액에 첨가하는 단계, d) 응고된 순두부를 압착 성형하여 두부를 완성하는 단계를 포함하는 것을 특징으로 하는 클로렐라와 해양심층수를 포함하는 두부의 제조방법 및 그 기능성 두부에 관한 것이다.The present invention comprises the steps of: a) immersing dried soybeans in water, washing with clear water and crushing using a grinder; b) mixing chlorella concentrate or powder in soymilk with pulverized pulverized soybean paste or soybeans and mixing them uniformly; c) adding the deep sea water to the soymilk and chlorella mixed solution together with the brine, d) compressing the solidified tofu to form a tofu to complete the tofu, and the method of preparing tofu comprising deep sea water and chlorella. It is about functional tofu.
녹조식물 클로렐라과에 속하는 담수 또는 해수 녹조류인 클로렐라는 일반 채소보다 엽록소가 많이 들어 있어 녹황색 채소의 대체품으로 불리기도 하며, 단백질 함량이 55~60%로 단백질의 왕이라는 콩보다 더 풍부하다. 비타민 A, B1, B2, B12, C, E, K, 철분, 칼슘, 인, 칼륨, 마그네슘 등이 골고루 함유되어 있고, 폐경기 이후 여성에게 클로렐라는 골밀도를 강화시키며, 꾸준히 복용할 경우 혈액이 깨끗해지고 산 성 혈액이 정상적인 약알칼리성으로 바뀐다는 보고도 있다. 일본에서는 클로렐라가 카드뮴 배출 효과가 있다는 것이 알려지면서 폭발적인 인기를 얻기 시작하면서 50세 이후 인구의 73%가 복용하고 있다는 조사 결과까지 나오고 있다. Chlorella, a freshwater or seawater green algae belonging to the Chlorella family of green algae, contains more chlorophyll than normal vegetables, and is also called a substitute for green-yellow vegetables. Vitamin A, B1, B2, B12, C, E, K, Iron, Calcium, Phosphorus, Potassium, Magnesium, etc. are evenly distributed. Chlorella strengthens bone density in postmenopausal women. It is also reported that acid blood changes to normal weak alkaline. In Japan, chlorella is known to have a cadmium-releasing effect, and it has begun to explode in popularity.
따라서 필수 5대 영양소의 균형이 우수하며 체질개선, 면역증강, 독소배출, 성장촉진 등의 효능이 있는 것으로 알려진 클로렐라는 건강보조식품에 사용하고 있다. 그 밖에 클로렐라를 간접적으로 식품으로 이용하거나 다른 식품에 섞어 넣는 방안도 연구되어, 이를테면 젖산균 따위 미생물의 발육을 촉진시키는 데 이용하거나, 오염된 물을 정화하는 데 이용되기도 하며, 가축의 사료에 섞어 넣어 이용하기도 한다. 일본, 타이완을 비롯한 동남아시아 여러 나라와 구미 각국에서 아동들의 학교 급식에 영양가를 높이기 위하여 클로렐라를 분말로 만들어 혼합하기도 하고 있다. 최근에는 클로렐라를 이용한 라면, 빵, 과자, 화장품에 이르는 다양한 형태의 식품에 활용되고 있으나, 대부분은 정제, 과립, 드링크, 농축액 등의 건강 보조식품에 머물러 있는 단계이다.Therefore, chlorella is known to have good balance of essential nutrients, and it is known to be effective in constitution improvement, immunity enhancement, toxin excretion, and growth promotion. In addition, indirect use of chlorella as food or incorporation into other foods has been studied, for example, to promote the development of microorganisms such as lactic acid bacteria, or to purify contaminated water, or to mix it with livestock feed. Also used. Japan, Taiwan, and many other countries in Southeast Asia and the West have chlorella powdered and mixed in order to increase the nutritional value of children's school meals. Recently, it is used in various forms of foods such as ramen, bread, sweets, and cosmetics using chlorella, but most of them stay at health supplements such as tablets, granules, drinks, and concentrates.
해양심층수란 태양광이 도달하지 않는 수심 200m 이상 깊은 곳의 바닷물로 엄밀한 의미의 심층수는 이때의 온도가 약 2℃ 정도로 일정하게 차가워진 물은 그 위쪽 수면 가까이의 더 따뜻한 물과 활발히 섞이지 못하고 마치 물과 기름처럼 서로 경계를 유지하며 존재하게 된다. 태양광선이 닿지 않아 광합성을 하지 않고, 영양염이 소비되지 않으며, 표층수에 비해 질소, 인, 규소와 같은 무기 영양 염류를 풍부하 게 함유하고 있어, 최근에는 수산, 식품, 음료, 화장품, 의학 등 다양한 분야에서 활용도와 중요성이 커지면서 각광을 받고 있다. 우리나라에서도 해양수산부가 2001년부터 심층수 개발연구에 들어갔으며, 미네랄 성분이 풍부해 음료전반에 활용할 수 있으며, 맛이 산뜻하고 세균류가 아주 적어 발효를 촉진시키고, 각종 효소들의 작용으로 항산화 물질이 포함되어 있다.Deep sea water is a seawater that is more than 200m deep without sunlight reaching deep water. The deep water, which is strictly meaning that the temperature is about 2 ℃, does not actively mix with warmer water near the upper surface of the water. They exist as borders with each other like oil and oil. No sunlight, no photosynthesis, no nutrients consumed, and richer mineral nutrients such as nitrogen, phosphorus, and silicon compared to surface water. Increasing utilization and importance in the field is attracting attention. In 2001, the Ministry of Maritime Affairs and Fisheries entered deep water development research in Korea. It is rich in minerals and can be used in the whole beverage. It is refreshing and has very few bacteria, which promotes fermentation. .
따라서 이러한 클로렐라와 해양심층수를 함께 식품에 적용할 경우, 각각의 영양 및 기능적 특성을 부여할 뿐만 아니라, 이들의 상호 보완적이며 상승적인 영양 및 기능적 효과를 기대할 수 있다. 그러나 기존의 두부는 전통적으로 고 단백질 식품으로 강조되어 왔으며, 단순히 콩 원료만으로 이루어져 영양 및 기능적 한계와 맛이나 형태의 차별화가 이루어지지 않고 있는 실정이다.Therefore, when the chlorella and the deep sea water are applied to foods together, they can not only give their nutritional and functional characteristics, but can also expect their complementary and synergistic nutritional and functional effects. However, existing tofu has traditionally been emphasized as a high protein food, and it is simply made from soybean raw materials, and nutritional and functional limitations and taste or form are not differentiated.
상기와 같은 종래기술의 문제점을 해결하고자, 본 발명은 클로렐라와 해양심층수를 이용하여 기존 두부의 맛과 향 및 조직감을 그대로 살리거나 개선하면서, 클로렐라의 고영양성과 해양심층수의 다양한 미네랄 성분을 활용한 새로운 형태의 차별화된 기능성 두부를 제공하는 것을 목적으로 한다.In order to solve the problems of the prior art as described above, the present invention using chlorella and deep sea water to preserve or improve the taste, aroma and texture of the existing tofu, while utilizing the high nutrients of chlorella and various mineral components of deep sea water It aims to provide a new type of differentiated functional tofu.
본 발명은 상기 목적을 달성하기 위하여 a) 말린 콩을 물에 담가 불리고 맑 은 물로 세척하며 분쇄기를 이용하여 마쇄하는 단계, b) 분쇄된 콩반죽 또는 콩비지를 걸러낸 두유에 클로렐라 농축액 또는 분말을 첨가하여 균일하게 혼합하는 단계, c) 해양심층수를 간수와 함께 두유 및 클로렐라 혼합액에 첨가하는 단계, d) 응고된 순두부를 압착 성형하여 두부를 완성하는 단계를 포함하는 것을 특징으로 하는 클로렐라와 해양심층수를 포함하는 두부의 제조방법 및 그 기능성 두부에 관한 것이다.In order to achieve the above object, the present invention comprises the steps of: a) immersing dried soybeans in water, washing with clear water and crushing them using a grinder; b) adding chlorella concentrate or powder to soymilk with pulverized soybean dough or soybeans; C) adding the deep sea water to the soymilk and chlorella mixed solution together with the brine, and d) pressing the solidified tofu to form a tofu to complete the tofu. It relates to a method for producing tofu comprising and functional tofu thereof.
보다 바람직하게 본 발명은, 말린 콩 10kg을 물에 24시간 담가 놓은 후 콩이 완전히 불으면 맑은 물로 2회 세척하고 분쇄기를 이용하여 마쇄하는 단계, b) 분쇄된 콩반죽에 클로렐라 농축액 1리터를 첨가하여 균일하게 혼합하는 단계, c) 여과기를 이용하여 콩비지를 걸러내고 분리되는 두유 및 클로렐라 혼합액을 100~120℃에서 1~2분간 가열하는 단계, d) 간수 분말 100cc, 소금분말 200cc, 해양심층수 250cc를 1리터의 물에 희석하여 상기 가열한 두유 및 클로렐라 혼합액에 첨가하는 단계, e) 5~10분 후에 응고된 순두부를 성형틀에 넣고 15분간 압착하여 두부를 완성하는 단계로 이루어지는 것을 특징으로 하는 클로렐라와 해양심층수를 포함하는 두부의 제조방법을 제공한다. More preferably, the present invention, soaked in 10kg of dried soybeans in water for 24 hours, when the beans are completely blown, washed twice with clear water and crushed using a grinder, b) adding 1 liter of chlorella concentrate to the ground soybean dough Step of uniformly mixing, c) filtering soybeans using a filter and heating the separated soy milk and chlorella mixed solution at 100 ~ 120 ° C. for 1 ~ 2 minutes, d) 100cc of brine powder, 200cc of salt powder, 250cc of deep sea water To dilute in 1 liter of water and add to the heated soy milk and chlorella mixed solution, e) 5 to 10 minutes after the solidified tofu in the mold and pressed for 15 minutes to complete the tofu It provides a method of manufacturing tofu containing chlorella and deep sea water.
보다 바람직하게 본 발명은, a) 말린 콩 10kg을 물에 24시간 담가 놓은 후 콩이 완전히 불으면 맑은 물로 2회 세척하고 분쇄기를 이용하여 마쇄하는 단계, b) 분쇄된 콩반죽으로부터 여과기를 이용하여 콩비지를 걸러내고 두유를 분리하는 단계, c) 두유에 클로렐라 농축액 0.5리터를 첨가하여 균일하게 혼합하고 100~120℃에서 1~2분간 가열하는 단계, d) 간수 분말 100cc, 소금분말 200cc, 해양심층수 250cc를 1리터의 물에 희석하여 상기 가열한 두유 및 클로렐라 혼합액에 첨가하는 단계, e) 5~10분 후에 응고된 순두부를 성형틀에 넣고 15분간 압착하여 두부를 완성하는 단계로 이루어지는 것을 특징으로 하는 클로렐라와 해양심층수를 포함하는 두부의 제조방법을 제공한다. More preferably, the present invention comprises the steps of a) soaking 10 kg of dried beans in water for 24 hours and then rinsing with clear water twice when the beans are completely blown and crushed using a grinder, b) using a filter from crushed soybean dough. Filtering soybeans and separating soy milk, c) adding 0.5 liter of chlorella concentrate to soy milk, mixing it uniformly and heating for 1 to 2 minutes at 100-120 ° C, d) 100cc of brine powder, 200cc of salt powder, deep sea water Diluting 250cc in 1 liter of water to add the heated soymilk and chlorella mixture, e) putting the solidified tofu after 5 to 10 minutes into a mold and pressing for 15 minutes to complete the tofu. It provides a method of manufacturing tofu containing chlorella and deep sea water.
또한 본 발명은 a) 말린 콩 10kg을 물에 24시간 담가 놓은 후 콩이 완전히 불으면 맑은 물로 2회 세척하고 분쇄기를 이용하여 마쇄하는 단계, b) 분쇄된 콩반죽으로부터 여과기를 이용하여 콩비지를 걸러내고 두유를 분리하여 100~120℃에서 1~2분간 가열하는 단계, c) 클로렐라 분말 30~40g을 1리터의 물에 균일하게 희석하여 가열된 두유에 첨가하여 균일하게 혼합하는 단계, d) 간수 분말 100cc, 소금분말 200cc, 해양심층수 250cc를 1리터의 물에 희석하여 상기 가열한 두유 및 클로렐라 혼합액에 첨가하는 단계, e) 5~10분 후에 응고된 순두부를 성형틀에 넣고 15분간 압착하여 두부를 완성하는 단계로 이루어지는 것을 특징으로 하는 클로렐라와 해양심층수를 포함하는 두부의 제조방법을 포함한다.In addition, the present invention is a) soaked 10kg dried soybeans in water for 24 hours and when the beans are completely blown, washed twice with clear water and crushed using a grinder, b) filtering soybeans using a filter from the crushed soybean dough Dissociating soy milk and heating at 100-120 ° C. for 1 to 2 minutes; c) 30 to 40 g of chlorella powder is uniformly diluted in 1 liter of water and added to heated soy milk and mixed uniformly, d) Diluting 100cc of powder, 200cc of salt powder, 250cc of deep sea water in 1 liter of water and adding to the heated soymilk and chlorella mixed solution, e) 5 to 10 minutes later, put the cured soft tofu into a mold and press for 15 minutes It includes a manufacturing method of tofu containing chlorella and deep sea water, characterized in that the step consisting of completing.
상기에서 기재된 재료의 조성 및 첨가비 및 제조공정 조건은 본 발명자의 끊임없는 반복 실험을 통하여 최적화된 것으로, 최종 제품의 기능적 특성 뿐만 아니라 맛과 향 및 조직감을 고려하여 선택된 것이다.The composition, the addition ratio and the manufacturing process conditions of the above-described materials are optimized through endless repeated experiments of the present inventors, and are selected in consideration of taste, aroma and texture as well as functional characteristics of the final product.
상기 제조방법에 있어서, 콩불림의 시간은 수온과 상관관계가 있어 계절별로 다르며 또한 밤낮에 따라 다르므로 통상 여름철 약 7~8시간, 겨울철 약 24시간 정도로 콩을 불려서 쪼개어 보았을 때 가운데에 진한 부분이 사라지고 양끝을 손끝으로 잡고 쪼갤 때 딱 소리가 나는 느낌이 들 때로 맞추어 시간을 조절하여야 한다. In the above manufacturing method, the time of soybean soak is correlated with the water temperature and varies depending on the season, and also varies depending on the day and night, so that when the beans are soaked and split in about 7-8 hours in summer and about 24 hours in winter, You should adjust the time so that it disappears and you feel a squeaking sound when you split at both ends.
분리하는 두유의 농도는 두부 완제품의 굳기에 따라 선택할 수 있으며, 통상적으로 브릭스 농도 5~9도가 적당하다.The concentration of soy milk to be separated can be selected according to the hardness of the finished tofu product, and usually 5 ~ 9 degrees bric concentration is appropriate.
상기의 간수분말로는 통상적으로 사용되는 황산칼슘(Calsium sulfate), 염화마그네슘(Magnesium chloride), 염화칼슘(Calsium chloride), 글루코노델타락톤(gluconodeltalactone) 및 이들의 혼합물이 사용될 수 있다. As the above-mentioned water powder, calcium sulfate, magnesium chloride, calcium chloride, gluconodeltalactone, and mixtures thereof, which are commonly used, may be used.
클로렐라 농축액 또는 분말은 자연산에서 채취하여 가공한 것이나 종묘배양을 통해 자연노지배양 또는 옥내배양, 또는 무균적으로 탱크(발효조)배양 되어 세정 및 세척한 후 농축 또는 분말화한 것을 사용한다. 클로렐라는 증식속도가 매우 빠르므로, 독립, 반독립, 종속영양 등으로 생육이 가능하며, 분말 제품의 경우 식품으로서 안전성과 소화성을 고려하여 채집 →인공배양 →첨가→자연배양→여과→분무건조 등의 공정으로 생산된 시중의 제품을 사용할 수 있다.The chlorella concentrate or powder is collected from natural products, processed or seeded culture in natural field culture or indoor culture, or aseptic tank (fermentation tank) culture, washed and washed and then concentrated or powdered. Since chlorella grows very fast, it can grow independently, semi-independence, heterotrophic, etc.In the case of powder products, it is collected as food, taking into consideration safety and digestibility, and then artificial culture → addition → natural culture → filtration → spray drying. Commercial products produced by the process can be used.
이하 본 발명의 내용을 아래 실시예에 의해 보다 상세하게 설명하기로 한다. 다만 이들 실시예는 본 발명의 내용을 이해하기 위해 제시되는 것일 뿐 본 발명의 권리범위가 이들 실시예에 한정되어지는 것으로 해석되어지는 것은 아닐 것이다.Hereinafter, the content of the present invention will be described in more detail by the following examples. However, these examples are only presented to understand the content of the present invention will not be construed as being limited to the scope of the present invention.
<< 실시예Example 1> 1>
대두에 포함된 이물질(돌, 다른 곡물)과 상하거나 썩은 콩 등을 골라낸 후, 말린 콩 10kg을 물에 24시간 담가 놓은 후 콩이 완전히 불어 외피가 완전히 펴졌을 때 맑은 물로 2회 세척하여 대두에 붙어있는 먼지 흙 등을 제거하고 대두에 붙어있는 내열성 세균을 깨끗이 제거하여, 그라인더 분쇄기를 이용하여 곱게 마쇄하였다. 분쇄된 콩반죽에 시중에 구입한 ml 당 150억 개의 셀을 함유한 클로렐라 농축액 1리터를 첨가하여 균일하게 혼합하고, 여과기를 이용하여 콩비지를 걸러내고 분리되는 두유(콩용액) 및 클로렐라 혼합액을 100℃에서 2분간 가열하였다. 혼합액이 80~85℃가 되도록 기다린 후 얇게 남은 거품을 걷어낸 후, 시중에서 구입한 간수 분말(황산칼슘) 100cc, 소금분말(염화나트륨) 200cc, 해양심층수 250cc를 1리터의 물에 희석하여 상기 가열한 두유 및 클로렐라 혼합액에 첨가하고, 약 10분 후에 응고된 순두부를 성형틀에 면포를 펴서 순두부를 퍼담아 싸서 유압프레스로 15분간 압착하여 두부를 완성하였다.After picking out foreign substances (stones and other grains) contained in soybeans and spoiled or rotten beans, soak 10 kg of dried beans in water for 24 hours, and wash them twice with clear water when the beans are completely blown and the shell is completely extended. The dirt, dirt, etc. attached to the soil was removed, and the heat resistant bacteria attached to the soybeans were completely removed and finely ground using a grinder grinder. Add 1 liter of chlorella concentrate containing 15 billion cells per ml to crushed soybean paste and mix it uniformly. Filter soybeans using a filter and separate soymilk (soybean solution) and chlorella mixture 100 Heated at 2 ° C. After waiting for the mixture to reach 80 to 85 ° C, the remaining thin foam is removed, and then 100cc of commercially available brine powder (calcium sulfate), 200cc of salt powder (sodium chloride), and 250cc of deep sea water are diluted with 1 liter of water. The soymilk and chlorella mixed solution was added, and after about 10 minutes, the curd soft tofu was spread out on a mold and wrapped with soft tofu to be pressed for 15 minutes using a hydraulic press to complete the tofu.
<< 실시예Example 2> 2>
대두에 포함된 이물질(돌, 다른 곡물)과 상하거나 썩은 콩 등을 골라낸 후, 말린 콩 10kg을 물에 24시간 담가 놓은 후 콩이 완전히 불어 외피가 완전히 펴졌을 때 맑은 물로 2회 세척하여 대두에 붙어있는 먼지 흙 등을 제거하고 대두에 붙어있는 내열성 세균을 깨끗이 제거하여, 그라인더 분쇄기를 이용하여 곱게 마쇄하였다. 분쇄된 콩반죽으로부터 여과기를 이용하여 콩비지를 걸러내고 분리되는 두유(콩용액)를 분리한 후, 두유에 시중에 구입한 ml 당 150억 개의 셀을 함유한 클로렐라 농축액 0.5리터를 첨가하여 균일하게 혼합하고, 100℃에서 2분간 가열하였다. 혼합액이 80~85℃가 되도록 기다린 후 얇게 남은 거품을 걷어낸 후, 시중에서 구입한 간수 분말(황산칼슘) 100cc, 소금분말(염화나트륨) 200cc, 해양심층수 250cc를 1리터의 물에 희석하여 상기 가열한 두유 및 클로렐라 혼합액에 첨가하고, 약 10분 후에 응고된 순두부를 성형틀에 면포를 펴서 순두부를 퍼담아 싸서 유압프레스로 15분간 압착하여 두부를 완성하였다.After picking out foreign substances (stones and other grains) contained in soybeans and spoiled or rotten beans, soak 10 kg of dried beans in water for 24 hours, and wash them twice with clear water when the beans are completely blown and the shell is completely extended. The dirt, dirt, etc. attached to the soil was removed, and the heat resistant bacteria attached to the soybeans were completely removed and finely ground using a grinder grinder. Filter the soybeans from the crushed soybean dough using a filter to separate the soy milk (soybean solution), and then mix it evenly by adding 0.5 liters of chlorella concentrate containing 15 billion cells per ml purchased in soymilk. It heated at 100 degreeC for 2 minutes. After waiting for the mixture to reach 80 to 85 ° C, the remaining thin foam is removed, and then 100cc of commercially available brine powder (calcium sulfate), 200cc of salt powder (sodium chloride), and 250cc of deep sea water are diluted with 1 liter of water. The soymilk and chlorella mixed solution was added, and after about 10 minutes, the curd soft tofu was spread out on a mold and wrapped with soft tofu to be pressed for 15 minutes using a hydraulic press to complete the tofu.
<< 실시예Example 3> 3>
대두에 포함된 이물질(돌, 다른 곡물)과 상하거나 썩은 콩 등을 골라낸 후, 말린 콩 10kg을 물에 24시간 담가 놓은 후 콩이 완전히 불어 외피가 완전히 펴졌을 때 맑은 물로 2회 세척하여 대두에 붙어있는 먼지 흙 등을 제거하고 대두에 붙어있는 내열성 세균을 깨끗이 제거하여, 그라인더 분쇄기를 이용하여 곱게 마쇄하였다. 분 쇄된 콩반죽으로부터 여과기를 이용하여 콩비지를 걸러내고 분리되는 두유(콩용액)를 분리한 후, 100℃에서 2분간 가열하였다. 시중에서 구입한 클로렐라 분말 35g을 1리터의 물에 균일하게 희석하여 가열된 두유에 첨가하여 균일하게 혼합하고, 혼합액이 80~85℃가 되도록 기다린 후 얇게 남은 거품을 걷어낸 후, 시중에서 구입한 간수 분말(황산칼슘) 100cc, 소금분말(염화나트륨) 200cc, 해양심층수 250cc를 1리터의 물에 희석하여 상기 가열한 두유 및 클로렐라 혼합액에 첨가하고, 약 10분 후에 응고된 순두부를 성형틀에 면포를 펴서 순두부를 퍼담아 싸서 유압프레스로 15분간 압착하여 두부를 완성하였다.After picking out foreign substances (stones and other grains) contained in soybeans and spoiled or rotten beans, soak 10 kg of dried beans in water for 24 hours, and wash them twice with clear water when the beans are completely blown and the shell is completely extended. The dirt, dirt, etc. attached to the soil was removed, and the heat resistant bacteria attached to the soybeans were completely removed and finely ground using a grinder grinder. Soybean milk was separated from the ground soybean dough using a filter to separate soymilk (soybean solution), and then heated at 100 ° C for 2 minutes. 35 g of commercially available chlorella powder is uniformly diluted in 1 liter of water, added to heated soymilk, mixed evenly, and waited until the mixture liquid reaches 80 to 85 ° C., and then the thin remaining bubbles are removed. 100 cc of brine powder (calcium sulfate), 200 cc of salt powder (sodium chloride), and 250 cc of deep sea water are diluted in 1 liter of water and added to the heated soymilk and chlorella mixtures. Spread and wrap the soft tofu and press for 15 minutes with a hydraulic press to complete the tofu.
<관능 시험><Sensory test>
상기 실시예들을 통해서 클로렐라와 해양심층수를 이용하여 제조된 기능성 두부와 클로렐라와 해양심층수 사용하지 않고 통상의 방법으로 제조한 시중의 두부(이하 “비교예”라 함)를 24시간 냉장온도에서 저장한 후, 훈련된 관능검사 요원 20명을 대상으로 관능검사를 실시하여 그 결과를 다음 표 1에 나타내었다. 관능검사 항목은 색깔, 맛, 향, 조직감 및 전체적인 기호도에 대하여 실시하였으며 5점 척도법에 따라 5점을 만점으로 하여 다음의 평가기준에 의하여 피시험자가 점수를 기록한 후 이들의 평균값을 구하여 기록하였다. Through the above examples, functional tofu prepared using chlorella and deep sea water and commercial tofu (hereinafter referred to as “comparative example”) prepared by a conventional method without using chlorella and deep sea water were stored at a refrigerated temperature for 24 hours. After that, the sensory test was performed on 20 trained sensory test agents, and the results are shown in Table 1 below. The sensory test items were color, taste, aroma, texture, and overall acceptability. Five points were scored according to the five-point scale method, and the test subjects scored according to the following evaluation criteria.
5: 아주 좋다 5: very good
4: 좋다 4: good
3: 보통 3: normal
2: 나쁘다 내지는 좋지 않다 2: bad or not good
1: 아주 나쁘다 1: very bad
통상의 두부와 본 발명의 클로렐라와 해양심층수를 이용한 기능성 두부를 시식한 결과, 색깔, 맛 및 조직감에서 본 발명의 기능성 두부가 높은 관능 점수를 획득하였다. 특히 색깔에서 클로렐라 특유의 녹색 색소 성분이 균일하게 두부 전체에 퍼져 있어, 높은 관능적 기호도를 나타낸다고 응답하였으며, 그로 인한 건강 지향적 시각효과를 얻을 수 있다고 하였다. 맛이나 향에서도 비교예와 비슷하거나 우수한 결과를 보였는데, 이는 특히 해양심층수에 함유된 항산화 성분과 본 발명의 최적화된 공정 조건에 기인한 것으로 보인다. 특히 조직감에서 실시예 2 및 3의 경우 매우 우수한 결과를 나타냈는데, 두부의 조직감이 알차면서도 매우 부드럽다는 묘사 분석이 있었다. 따라서 결과적으로 본 발명의 클로렐라와 해양심층수를 이용한 기능성 두부가 비교에에 비하여 전체적인 기호도에서 우월한 관능 점수를 기록하였다. As a result of tasting conventional tofu and functional tofu using chlorella and deep sea water of the present invention, the functional tofu of the present invention was obtained in color, taste and texture. In particular, the color of Chlorella's unique green pigment was spread evenly throughout the tofu, indicating high sensory acceptability, resulting in a health-oriented visual effect. The taste and aroma also showed similar or superior results to the comparative example, which may be due to the antioxidant component contained in the deep sea water and the optimized process conditions of the present invention. In particular, the texture of Example 2 and 3 showed very good results, there was a descriptive analysis that the texture of the head is very soft and very soft. Therefore, as a result, functional tofu using chlorella and deep sea water of the present invention recorded superior sensory scores in overall preference as compared with comparison.
이상에서 상세히 설명하였듯이, 본 발명에 의하여 제조되는 클로렐라와 해양심층수를 이용한 기능성 두부는 클로렐라의 고 영양성과 해양심층수의 다양한 미네랄 성분을 두부 조직내에 그대로 침투시켜 기존 두부의 영양적 가치를 보다 균형 있게 보강된 영양 강화된 두부를 제공할 수 있다. 더욱이 이들 기능성 재료를 함유하면서도 맛과 조직감에서도 우수한 기능성 두부를 제공할 수 있으며, 클로렐라 특유의 색소 성분이 침착되어 관능적으로도 건강 지향을 상기할 수 있는 시각적 효과를 부여하고, 본 발명의 최적화된 공정을 통하여 보다 조직감이 살아 있으면서도 부드러운 두부를 제공할 수 있다. 전통적으로 콩만을 주원료로 사용한 두부에서 새로운 기능성 원료를 가미한 건강 지향적 새로운 형태의 차별화된 두부 제품을 제공할 수 있을 것이다.As described in detail above, functional tofu using chlorella and deep sea water prepared by the present invention infiltrate high nutritional value of chlorella and various mineral components of deep sea water into the tofu tissue to reinforce the nutritional value of existing tofu in a more balanced manner. Can provide nutritionally fortified tofu. Furthermore, it is possible to provide functional tofu that contains these functional materials but also excellent in taste and texture, and the chlorella's unique pigment component is deposited to give a visual effect that can remind the sense of health in a sensual sense, and the optimized process of the present invention. Through this, it can provide more tofu and soft tofu. Tofu, which has traditionally used soybeans as its main ingredient, will be able to provide new, health-oriented, differentiated tofu products with new functional ingredients.
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KR20240047569A (en) | 2022-10-05 | 2024-04-12 | 우주혜 | Process for preparing functional bean curd using crude particle grinding process |
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