KR100364261B1 - 흑콩을 이용한 흑두부의 제조방법 - Google Patents
흑콩을 이용한 흑두부의 제조방법 Download PDFInfo
- Publication number
- KR100364261B1 KR100364261B1 KR10-1999-0023146A KR19990023146A KR100364261B1 KR 100364261 B1 KR100364261 B1 KR 100364261B1 KR 19990023146 A KR19990023146 A KR 19990023146A KR 100364261 B1 KR100364261 B1 KR 100364261B1
- Authority
- KR
- South Korea
- Prior art keywords
- black
- tofu
- water
- minutes
- beans
- Prior art date
Links
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 36
- 241001107116 Castanospermum australe Species 0.000 title claims abstract description 26
- 235000021279 black bean Nutrition 0.000 title claims abstract description 26
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 244000068988 Glycine max Species 0.000 claims abstract description 21
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 21
- 235000013322 soy milk Nutrition 0.000 claims abstract description 10
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 8
- 239000003549 soybean oil Substances 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 239000000126 substance Substances 0.000 claims abstract description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 235000013336 milk Nutrition 0.000 claims description 2
- 239000008267 milk Substances 0.000 claims description 2
- 210000004080 milk Anatomy 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract description 4
- 244000046052 Phaseolus vulgaris Species 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 238000010025 steaming Methods 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 6
- 238000003756 stirring Methods 0.000 description 5
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 4
- 230000015271 coagulation Effects 0.000 description 3
- 238000005345 coagulation Methods 0.000 description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical class O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 3
- 239000012267 brine Substances 0.000 description 2
- 235000019621 digestibility Nutrition 0.000 description 2
- 229910001629 magnesium chloride Inorganic materials 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 235000007215 black sesame Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000000701 coagulant Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 238000010297 mechanical methods and process Methods 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus 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
- 230000003252 repetitive effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
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
-
- 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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
-
- 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
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
Abstract
Description
Claims (1)
- 이물질을 제거한 흑콩 3kg에 물 10ℓ를 혼합하여 8∼10시간 동안 불린 후 맷돌에서 15 ∼ 20ℓ의 흑두유를 제조하는 과정과,흑콩을 담아두었던 물을 100℃에서 끓이며 흑두유를 넣어 50 ∼ 60분 정도 끓이는 과정과,끓는 흑두유에 간수 6ℓ를 넣어 30∼ 40분 뜸을 들인 다음 매 10분 간격으로 2 ∼ 3회 혼합하는 과정과,두유에 함유된 수분(물)을 제거하고 두부틀에서 6분간 눌러 흑두부를 성형함을 특징으로 하는 흑콩을 이용한 흑두부의 제조방법.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-1999-0023146A KR100364261B1 (ko) | 1999-06-19 | 1999-06-19 | 흑콩을 이용한 흑두부의 제조방법 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-1999-0023146A KR100364261B1 (ko) | 1999-06-19 | 1999-06-19 | 흑콩을 이용한 흑두부의 제조방법 |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20010003031A KR20010003031A (ko) | 2001-01-15 |
KR100364261B1 true KR100364261B1 (ko) | 2003-01-15 |
Family
ID=19593694
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR10-1999-0023146A KR100364261B1 (ko) | 1999-06-19 | 1999-06-19 | 흑콩을 이용한 흑두부의 제조방법 |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR100364261B1 (ko) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20180086597A (ko) | 2017-01-23 | 2018-08-01 | 농업회사법인 (주)라라스팜 | 황토가마에 구운 두부 및 이의 제조방법 |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2008142701A1 (en) * | 2007-05-21 | 2008-11-27 | Sasidharan C K | Method of preparation and preservation of soy bean curd with preserved poly unsaturated fatty acid |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR19980068617A (ko) * | 1997-02-21 | 1998-10-26 | 편무일 | 콩을 원료로 한 국수 제조방법 |
-
1999
- 1999-06-19 KR KR10-1999-0023146A patent/KR100364261B1/ko not_active IP Right Cessation
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR19980068617A (ko) * | 1997-02-21 | 1998-10-26 | 편무일 | 콩을 원료로 한 국수 제조방법 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20180086597A (ko) | 2017-01-23 | 2018-08-01 | 농업회사법인 (주)라라스팜 | 황토가마에 구운 두부 및 이의 제조방법 |
Also Published As
Publication number | Publication date |
---|---|
KR20010003031A (ko) | 2001-01-15 |
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