KR20120012558A - The process of manufecture for no magnesium chloride use of fruit extract - Google Patents
The process of manufecture for no magnesium chloride use of fruit extract Download PDFInfo
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- KR20120012558A KR20120012558A KR1020100074569A KR20100074569A KR20120012558A KR 20120012558 A KR20120012558 A KR 20120012558A KR 1020100074569 A KR1020100074569 A KR 1020100074569A KR 20100074569 A KR20100074569 A KR 20100074569A KR 20120012558 A KR20120012558 A KR 20120012558A
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- tofu
- fruit
- fruit extract
- water
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 36
- 239000000284 extract Substances 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims abstract description 29
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 title description 4
- 229910001629 magnesium chloride Inorganic materials 0.000 title description 2
- 235000013527 bean curd Nutrition 0.000 claims abstract description 81
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 238000004519 manufacturing process Methods 0.000 claims abstract description 21
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 7
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 7
- 241000675108 Citrus tangerina Species 0.000 claims abstract description 7
- 235000013322 soy milk Nutrition 0.000 claims description 14
- 235000010469 Glycine max Nutrition 0.000 claims description 13
- 244000068988 Glycine max Species 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 239000004744 fabric Substances 0.000 claims description 6
- 235000013997 pineapple juice Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 5
- 229940068517 fruit extracts Drugs 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 3
- 244000000231 Sesamum indicum Species 0.000 claims 1
- 235000003434 Sesamum indicum Nutrition 0.000 claims 1
- 238000009835 boiling Methods 0.000 claims 1
- 238000003825 pressing Methods 0.000 claims 1
- 238000002791 soaking Methods 0.000 claims 1
- 239000000701 coagulant Substances 0.000 abstract description 20
- 239000004615 ingredient Substances 0.000 abstract description 11
- 108010082495 Dietary Plant Proteins Proteins 0.000 abstract description 10
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 10
- 239000011707 mineral Substances 0.000 abstract description 10
- 235000010755 mineral Nutrition 0.000 abstract description 10
- 210000004185 liver Anatomy 0.000 abstract description 6
- 235000007119 Ananas comosus Nutrition 0.000 abstract description 5
- 239000011575 calcium Substances 0.000 abstract description 5
- 235000013343 vitamin Nutrition 0.000 abstract description 5
- 239000011782 vitamin Substances 0.000 abstract description 5
- 229940088594 vitamin Drugs 0.000 abstract description 5
- 229930003231 vitamin Natural products 0.000 abstract description 5
- 244000099147 Ananas comosus Species 0.000 abstract description 4
- 201000010099 disease Diseases 0.000 abstract description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 4
- 150000007524 organic acids Chemical class 0.000 abstract description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 3
- 229910052791 calcium Inorganic materials 0.000 abstract description 3
- 230000001112 coagulating effect Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 150000003839 salts Chemical class 0.000 abstract description 3
- 230000036642 wellbeing Effects 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 229920001661 Chitosan Polymers 0.000 abstract 1
- 206010020772 Hypertension Diseases 0.000 abstract 1
- 239000013078 crystal Substances 0.000 abstract 1
- 206010012601 diabetes mellitus Diseases 0.000 abstract 1
- 238000007429 general method Methods 0.000 abstract 1
- 230000000007 visual effect Effects 0.000 abstract 1
- 238000005345 coagulation Methods 0.000 description 7
- 230000015271 coagulation Effects 0.000 description 7
- 238000005516 engineering process Methods 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 235000015203 fruit juice Nutrition 0.000 description 4
- 235000021109 kimchi Nutrition 0.000 description 4
- 235000015205 orange juice Nutrition 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 4
- 239000012267 brine Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 239000011777 magnesium Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 3
- 235000019750 Crude protein Nutrition 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- 244000088415 Raphanus sativus Species 0.000 description 2
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 235000019784 crude fat Nutrition 0.000 description 2
- 229940038487 grape extract Drugs 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 229940027779 persimmon extract Drugs 0.000 description 2
- 210000002374 sebum Anatomy 0.000 description 2
- 238000007711 solidification Methods 0.000 description 2
- 230000008023 solidification Effects 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 241000234671 Ananas Species 0.000 description 1
- 241000195955 Equisetum hyemale Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 244000184734 Pyrus japonica Species 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- -1 hydrogen ions Chemical class 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 229940013712 pineapple extract Drugs 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- YEFOAORQXAOVJQ-UHFFFAOYSA-N wuweizischun A Natural products C1C(C)C(C)(O)CC2=CC(OC)=C(OC)C(OC)=C2C2=C1C=C(OC)C(OC)=C2OC YEFOAORQXAOVJQ-UHFFFAOYSA-N 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/218—Coagulant
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The present invention relates to a method for preparing non-water-based tofu using fruit extract, and aims at a general method of preparing tofu using an inorganic coagulant of liver water (MgCl 2 .6H 2 O) or calcium (Ca), Lemon, orange, tangerine, tanza and pineapple extracts are used as a coagulant to prepare ganjang tofu. In general, tofu has a lot of vegetable protein and has been consumed by humans for a long time. However, the salt or salt-like properties contained in the liver have been found to cause modern diseases such as high blood pressure and diabetes, as the use of the water is used to make tofu. The process of manufacturing tofu-free tofu has been studied, and many methods for producing functional tofu with nutritional ingredients such as herbal ingredients, chitosan ingredients, mineral ingredients and fruit ingredients have been developed. The present invention provides a well-being tofu rich in vitamins, inorganic nutrients and minerals contained in the fruit extract by coagulating vegetable protein, which is a crystal of tofu, by using the organic acid of the fruit contained in the fruit extract, to prepare ganjang tofu. At the same time, by changing the color of the tofu produced according to the fruit used to propose a new concept of tofu making visual appetite.
Guardian, guardian, vegetable protein, organic acid, mineral, color
Description
The present invention relates to a method for manufacturing non-water-based tofu using fruit extracts, and more particularly, the method for preparing tofu using a conventional tofu is a cause of the adult disease due to the liver water contained in the tofu. When preparing tofu, using organic fruit extracts extracted from lemon, orange, tangerine, tanza, and pineapple instead of brine, organic acids and natural inorganic substances contained in the extracts of the fruits coagulated vegetable protein contained in soy milk. Natural fruit juice tofu with no water is produced, and the color of tofu produced according to the fruits used is improved, which stimulates appetite while maintaining the tofu's own vegetable protein and nutrition of vitamins, minerals and minerals contained in fruits. The well-being tofu containing the material can be prepared.
Tofu has been prepared for a long time since it has been edible as a human source of vegetable protein for a long time. The manufacturing method is soaked in soybean for a long time in water, and then pulverized. After heating for 2 to 3 minutes, the sebum is removed by using a filter cloth, made with soy milk, and after adding cod water, coagulating with slow stirring for 20 to 40 minutes. After solidification, the mold is transferred to a mold and pressed to remove moisture. To manufacture.
This method has been used for a long time tofu manufacturing method in the factory to produce tofu is just a conventional method of manufacturing the situation.
The technical element of this traditional method is to use liver water to coagulate the tofu, because glycine, the main component of the protein in soymilk, binds with a divalent metal salt to form hydrogen ions of the carboxyl group of the protein. It is well known for its solidification by forming chelates by calcium (Ca) and magnesium (Mg) ions.
Recently, however, as the consumption of tofu increases and mass production is required, methods for preparing fast-acting tofu have been disclosed. These methods add mixed inorganic coagulants mixed with fats and oils and emulsifiers to replace coagulants to promote coagulation. Most of these inorganic coagulants are based on calcium and magnesium substances and can be regarded as the same as the water of the brine.
On the other hand, there is a technology to use marine leachate or dead seawater as a coagulant as an eco-friendly tofu manufacturing method, but this method is to remove the bitter taste from the salt water used as the water, and still use the existing water is used as coagulant It should be seen that the basic technical scope of manufacturing is not exceeded.
Recently, there have been many techniques for manufacturing functional tofu, including mixing herbal ingredients with soy milk, adding flavor ingredients, and adding healthy vegetable ingredients such as fruit ingredients and onions. The addition of the functional ingredient to the method is not the method of making the water free bean curd.
As a method for preparing water-free water, a method of preparing tofu using coagulant by adding fermented kimchi as a slice and using it as a coagulant, but this method is a method of fermenting kimchi by coagulating vegetable protein using lactic acid in fermented kimchi. The quality of tofu varies depending on the fermentation status of kimchi and it is difficult to mass produce it, so it is not economical. The manufacturing method of tofu using natural plant horsetail has disclosed the technology of producing tofu by extracting the coagulation component of the plant itself from natural plants, but these methods can also be used universally and easily by using special plants. There are no drawbacks.
On the other hand, the technology disclosed in the preparation of vegetable tofu coagulant and the method of manufacturing tofu using the same (Korean Patent Laid-Open Publication No. 2002-0092285) uses a mixed solution of persimmon extract and grape extract concentrate as a tofu coagulant to prepare ganjang tofu. In the present disclosure, there is an advantage that it can be used more widely than the tofu manufacturing method using extracts of natural plants such as Schizandra chinensis or Albino japonica, but the tannin acid in persimmon extract or the grape acid in grape extract coagulate the vegetable protein. It is weak and has the disadvantage of adding ethanol and citric acid in order to increase the coagulation power of the protein and denatured coagulation of alcohol by alcohol.
Therefore, the construction technology to be achieved in the present invention can be easily obtained the value of the tofu protein-containing food by preparing tofu using fruit juice produced by squeezing fresh fruits as a coagulant without any additional additives or distillation extraction process. And natural well-being ganjang tofu containing minerals, vitamins, and minerals contained in the fruit juice will be manufactured will contribute to human health as a natural health food.
An object of the present invention for solving the problem as described above,
In the development of ganjang-free tofu manufacturing method, the development of natural vegetable coagulant, which is not a chemical coagulant, and the production of coagulant as a raw material to prepare natural vegetable coagulant. Development of technology for the production of chicken tofu.
In order to achieve the above object, the method of preparing a bean curd tofu using the fruit extract of the present invention is a mixture of lemons, oranges, tangerines, and tangs, which is mixed with a single or two or more orange juice extracts by squeezing the squeezed juice with a filter cloth. 1 to 1L of the pineapple extract extracted by filtering the compressed juice of the pineapple squeezed with a shell with a filter cloth to prepare a fruit extract;
Soybeans are soaked in water for 15 to 20 hours and then soaked in a grinder to make soybean powder. Soybean powder is made 9 to 10 times by volume of soybean powder to make soybean water. Filtering by filter cloth after 3 minutes of heating to remove sebum and preparing filtered soymilk;
When 100 ml to 500 ml of the fruit extract is slowly added to 10 l of the soymilk, the mixture is stirred for 30 minutes or more, and when the vegetable protein in the soymilk solidifies, the coagulum is poured into a mold of a suitable size and pressed to remove moisture. By using the fruit extract is to prepare ganjang tofu.
As described above, the present invention eliminates the cause of geriatric disease caused by the use of the liver because it does not use the brine in the manufacture of tofu, and raw materials for producing fruit extracts used in place of the liver can be easily purchased at a low price in the market. This is possible, and various vitamins, minerals, and inorganic nutrients contained in the raw fruit are contained in the tofu, which has an environmentally friendly effect of becoming a well being tofu.
The present invention will be described in detail through the following examples. However, these examples are for illustrative purposes only and the present invention is not limited thereto.
Example 1
Lemons, oranges, tangerines, pineapples, and tanza (medicinal herbs) were purchased at commercial fruit shops, washed well with clean water, and then grinded with a blender. Using each of the prepared fruit juices, the following fruit extract samples were prepared.
* Mixed juice is prepared by mixing lemon juice 0.25ℓ, orange juice 0.25ℓ, tangerine juice 0.25ℓ, tanza juice 0.25ℓ
[Example 2]
After purchasing soybeans, wash it in water and soak it in water for 17 hours, and call it. Grind it finely for about 8 minutes with a blender to make tofu raw materials, and make it with tofu by adding 10 times of water to the volume ratio of tofu raw materials. After heating, the resultant was compressed while filtration with a filter cloth to extract biji and to prepare soymilk.
Example 3
While slowly adding the sample prepared in [Example 1] to the soymilk prepared in [Example 2] as shown in the following table, the mixture was solidified by stirring with a spatula for 30 minutes while maintaining the temperature of the soymilk at about 85 ° C. The dried coagulum was transferred to a wooden frame prepared in advance, and then pressed to remove moisture from the coagulum, thereby preparing a hand-free tofu using fruit extract.
At this time, the amount of tofu produced per 1ℓ of soymilk was about 400g.
Example 4
The non-fractional tofu sample prepared in Example 3 was similar in quality so that the coagulation process and coagulation time were indistinguishable with the naked eye. As a result of the investigation, the second radish tofu was 85.23% of water, 9.62% of crude protein, 3.83% of crude fat, and 1.18% of ash. The moisture content was similar to that of the general tofu ingredients, and the ash content was slightly lower. Although there was color, the color was not expressed very much. The hardness was 1,528g / cm 2 , which showed slightly higher hardness than normal tofu.
On the other hand, the fifth radish tofu has water content of 85.88%, crude protein 9.51%, crude fat 3.72%, ash content 1.17%, hardness is 1,488g / cm 2 , and the color is very pale yellow. It was judged that more moisture and weaker hardness than the second waterless tofu was due to the addition amount of pineapple juice contained in the sample prepared in [Example 1].
Example 5
Based on the above [Example 4], there are many natural inorganic substances that coagulate the tofu in the contents of the pineapple. A coagulant sample was prepared by the method of [Example 1].
Example 6
Using the sample of [Example 5] using the extract of the fruitless tofu using the fruit extract in the method of [Example 2] and [Example 3], the results of each strength test was as follows.
According to the results, the mixing ratio of pineapple juice and orange juice is 5: 1, which shows the highest hardness, which is the result of the ratio of the amount of inorganic substances that function as coagulation in pineapple juice and the amount of organic acids contained in orange juice. It is thought that a lot of pineapple juice does not show good hardness.
Example 8
The hardness and chromaticity of the tofu were changed by changing the input amount of the mixed extract using the third mixed extract prepared in Example 6, as follows.
When the result shows that the hardness of the head more you put the prepared coagulant made of a fruit extract or a higher degree of nateu There soy 30㎖ per 1ℓ of producing a head of a hardness of 1,450g / cm 2 or more the hardness of the normal head It would be sufficient to add coagulant and the hardness of tofu was not significantly improved compared to the coagulant dose.
According to the results of the experiment, it can be seen that the method for preparing non-seedful tofu using the fruit extract of the present invention can be prepared in the same process as the conventional method of preparing the tofu-free soybean curd and using the fruit extract prepared by the present invention. Because tofu is not contained in tofu, even if it is planted with tofu, which is a vegetable protein source, it is eco-friendly because it can ingest various minerals, vitamins, and nutritional minerals that are abundant in fruit while suppressing the cause of adult disease caused by water. It is considered to have searched how to make tofu as a healthy food.
1 is a soybean photograph according to the present invention
Figure 2 is a photograph of pulverized soybean according to the present invention
Figure 3 is a fruit and fruit powder used in accordance with the present invention
4 is a fruit extract photo according to the present invention
Figure 5 is a photograph of the guardian tofu according to the present invention
Figure 6 is a photograph of the strength of the headless tofu in accordance with the present invention
Claims (3)
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KR1020100074569A KR20120012558A (en) | 2010-08-02 | 2010-08-02 | The process of manufecture for no magnesium chloride use of fruit extract |
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KR1020100074569A KR20120012558A (en) | 2010-08-02 | 2010-08-02 | The process of manufecture for no magnesium chloride use of fruit extract |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101581334B1 (en) * | 2015-04-22 | 2015-12-31 | (주)라파프로폴리스 | Method for manufacturing functional bean curd |
CN113424950A (en) * | 2021-07-09 | 2021-09-24 | 长沙宾和朋食品有限公司 | Areca-nut brine added with pyrroloquinoline quinone, and preparation method and application thereof |
-
2010
- 2010-08-02 KR KR1020100074569A patent/KR20120012558A/en not_active Application Discontinuation
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101581334B1 (en) * | 2015-04-22 | 2015-12-31 | (주)라파프로폴리스 | Method for manufacturing functional bean curd |
CN113424950A (en) * | 2021-07-09 | 2021-09-24 | 长沙宾和朋食品有限公司 | Areca-nut brine added with pyrroloquinoline quinone, and preparation method and application thereof |
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