KR100396202B1 - Coagulant for manufacturing bean curd - Google Patents
Coagulant for manufacturing bean curd Download PDFInfo
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- KR100396202B1 KR100396202B1 KR10-2001-0035661A KR20010035661A KR100396202B1 KR 100396202 B1 KR100396202 B1 KR 100396202B1 KR 20010035661 A KR20010035661 A KR 20010035661A KR 100396202 B1 KR100396202 B1 KR 100396202B1
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- South Korea
- Prior art keywords
- tofu
- coagulant
- fine powder
- calcium
- salt
- Prior art date
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 47
- 239000000701 coagulant Substances 0.000 title claims abstract description 26
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 18
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 16
- 244000068988 Glycine max Species 0.000 claims abstract description 16
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims abstract description 14
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 11
- 239000001110 calcium chloride Substances 0.000 claims abstract description 11
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 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 claims abstract description 10
- 235000012209 glucono delta-lactone Nutrition 0.000 claims abstract description 10
- 229960003681 gluconolactone Drugs 0.000 claims abstract description 10
- 239000004227 calcium gluconate Substances 0.000 claims abstract description 9
- 229960004494 calcium gluconate Drugs 0.000 claims abstract description 9
- 235000013927 calcium gluconate Nutrition 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 9
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 claims abstract description 8
- 229910001629 magnesium chloride Inorganic materials 0.000 claims abstract description 7
- 239000000182 glucono-delta-lactone Substances 0.000 claims abstract description 5
- RYCLIXPGLDDLTM-UHFFFAOYSA-J tetrapotassium;phosphonato phosphate Chemical compound [K+].[K+].[K+].[K+].[O-]P([O-])(=O)OP([O-])([O-])=O RYCLIXPGLDDLTM-UHFFFAOYSA-J 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 abstract description 5
- 239000000126 substance Substances 0.000 abstract 1
- 230000015271 coagulation Effects 0.000 description 12
- 238000005345 coagulation Methods 0.000 description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 239000007788 liquid Substances 0.000 description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 4
- 229940111685 dibasic potassium phosphate Drugs 0.000 description 4
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 238000007711 solidification Methods 0.000 description 2
- 230000008023 solidification Effects 0.000 description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-M D-gluconate Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O RGHNJXZEOKUKBD-SQOUGZDYSA-M 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 229940050410 gluconate Drugs 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 229960002337 magnesium chloride Drugs 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 238000003756 stirring Methods 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
- A23L11/05—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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
-
- 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
- A23V2200/15—Flavour affecting 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
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/218—Coagulant
Landscapes
- 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
본 발명에 의한 두부제조용 응고제는 염화칼슘과 글루코노락톤과 포함하여 다른 물질을 혼합함으로써 대두 미세분말로 두부를 제조하는 과정에 투입되어 분말 가루에 의한 텁텁한 맛과 꺼칠꺼칠한 맛이 제거된 두부를 용이하게 제조할 목적으로, 대두 미세분말로 두부를 제조함에 있어서, 글루코노델타락톤 30% ~ 38%, 염화마그네슘 19% ~ 23%, 소금 24% ~ 30%, 글루콘산칼슘 2% ~ 4%, 제2인산칼륨 2% ~ 4%, 염화칼슘 9% ~ 13%를 중량비로 혼합한 것으로 이루어진다.The coagulant for tofu production according to the present invention is added to the process of preparing tofu with soybean fine powder by mixing calcium chloride and gluconolactone and other substances, thereby making it easy to remove tofu and ugly taste by powdered powder. In order to prepare the tofu, soybean fine powder tofu, glucono deltalactone 30% ~ 38%, magnesium chloride 19% ~ 23%, salt 24% ~ 30%, calcium gluconate 2% ~ 4%, It consists of a mixture of 2% to 4% potassium diphosphate, 9% to 13% calcium chloride in a weight ratio.
Description
본 발명에 의한 두부를 제조할 때에 투입되는 응고제에 관한 것으로서, 보다 상세하게는 대두 미세분말로 두부를 제조하는 과정에 투입되어 분말 가루에 의한 텁텁한 맛과 꺼칠꺼칠한 맛이 제거된 두부를 용이하게 제조할 수 있도록 하는 두부제조용 응고제에 관한 것이다.The present invention relates to a coagulant which is added when preparing tofu according to the present invention, and more particularly, tofu which is added to the process of preparing tofu with soybean fine powder to remove the ugly taste and the gritty taste by powdered powder. It relates to a coagulant for tofu production that can be prepared.
두부제조에 사용되는 응고제는 콩의 가루를 끓여서 추출되는 단백질을 응고하는 것이며, 해수와 천일염으로부터 추출되는 간수가 많이 사용되었으나, 불순물에 의하여 비위생적이어서 염화칼슘, 황산칼슘 및 글루코노락톤이 사용된다.The coagulant used to make tofu is to coagulate the protein extracted by boiling the flour of soybean, and a lot of water is extracted from seawater and sun salt, but calcium chloride, calcium sulfate and gluconolactone are used because they are unsanitary by impurities.
통상 두부는 대두를 갈아서 수용성 성분을 뜨거운 물로 추출하여 여과한 액에 염을 부가하여 응고시키거나 산에 의해 침전되는 성질을 이용한 것이다.Tofu is usually used to grind soybeans, extract water-soluble components with hot water, and coagulate by adding salt to the filtrate.
그래서 종래에는 상기 염화칼슘을 응고제로 사용하여 두부를 제조하게 되지만, 응고속도가 너무 빠르기 때문에 제어하기가 어렵고, 콩가루를 끓인 물 즉 두유에서 단백질의 응고가 전체적으로 진행되지 않고 응고제가 닿는 부분에서만 응고가 진행되어 두부를 제조할 때에 수분의 함유량이 적고, 응고의 균질성이 저하되어 그 맛이 거칠게 된다.So, conventionally, tofu is prepared using the calcium chloride as a coagulant, but because the coagulation rate is too fast, it is difficult to control, and coagulation proceeds only in the part where the coagulant touches without coagulation of the protein in the boiled water or soy milk. When the tofu is prepared, the content of water is small, the homogeneity of coagulation is lowered, and the taste becomes rough.
또한 종래에는 상기 황산칼슘을 응고제로 사용하여 특별한 기술없이 사용할 수 있어 대두로 두부를 제조하기가 쉬우나, 제조된 두부가 딱딱해서 그 맛이 떨어진다는 단점이 있다.In addition, conventionally, the calcium sulfate can be used as a coagulant without special technology, so it is easy to prepare tofu with soybean, but it has a disadvantage in that the prepared tofu is hard.
더우기 종래에는 상기 글루코노락톤을 응고제로 사용하여 연두부를 우수하게 제조할 수 있으나, 역시 응고 속도의 제어가 어려우면서 대두 미세분말로 두부를 만들기 어렵다는 단점이 있다.Furthermore, conventionally, using the gluconolactone as a coagulant can be excellently produced soft tofu, but also has a disadvantage in that it is difficult to control the coagulation rate and difficult to make tofu with soybean fine powder.
물론 상기와 같은 응고제를 상호 혼합하여 사용될 수 있으나, 대두 미세분말로 제조된 두부의 맛을 증대하지 못했다.Of course, the coagulant can be used by mixing with each other, but did not increase the taste of tofu prepared with soybean fine powder.
본 발명은 상기와 같은 종래 기술의 문제점을 해결하기 위하여 안출된 것으로서, 본 발명의 목적은 염화칼슘과 글루코노락톤과 포함하여 다른 물질을 혼합함으로써 대두 미세분말로 두부를 제조하는 과정에 투입되어 분말 가루에 의한 텁텁한 맛과 꺼칠꺼칠한 맛이 제거된 두부를 용이하게 제조할 수 있는 두부제조용 응고제를 제공하는 데 있다.The present invention has been made to solve the problems of the prior art as described above, the object of the present invention is to put in the process of preparing tofu with soybean fine powder by mixing other materials, including calcium chloride and gluconolactone powder powder To provide a coagulant for tofu manufacturing that can be easily prepared tofu to remove the ugly taste and rumbling taste by.
이를 실현하기 위하여, 본 발명은 대두 미세분말로 두부를 제조함에 있어서, 글루코노델타락톤 30% ~ 38%, 염화마그네슘 19% ~ 23%, 소금 25% ~ 30%, 글루콘산칼슘 2% ~ 4%, 제2인산칼륨 2% ~ 4%, 염화칼슘 9% ~ 13%를 중량비로 혼합한 것으로 이루어지는 두부제조용 응고제를 제공한다.In order to realize this, the present invention in preparing tofu with soybean fine powder, glucono deltalactone 30% ~ 38%, magnesium chloride 19% ~ 23%, salt 25% ~ 30%, calcium gluconate 2% ~ 4 It provides a coagulant for tofu production comprising a mixture of%, potassium diphosphate 2% to 4%, calcium chloride 9% to 13% by weight.
이하 본 발명에 의한 두부제조용 응고제의 바람직한 실시예를 상세하게 설명한다.Hereinafter, a preferred embodiment of the coagulant for tofu production according to the present invention will be described in detail.
본 발명에 의한 두부제조용 응고제는 대두 미세분말로 두부를 제조하기 위한 것으로서, 글루코노델타락톤(GLUCONO DELTA LACTONE C6H10O6) 30% ~ 38%, 염화마그네슘(MgCl2·6H2O) 19% ~ 23%, 소금(NaCl) 25% ~ 30%, 글루콘산칼슘(CALCIUM GLUCONATE C12H22O14Ca ·H2O) 2% ~ 4%, 제2인산칼륨(K2HPO4) 2% ~ 4%, 염화칼슘(CaCl2·2H2O) 9% ~ 13%를 중량비로 혼합한 것으로 이루어진다.The coagulant for preparing tofu according to the present invention is to prepare tofu with soybean fine powder, and 30% to 38% of GLUCONO DELTA LACTONE C 6 H 10 O 6 , magnesium chloride (MgCl 2 · 6H 2 O) 19% to 23%, salt (NaCl) 25% to 30%, calcium gluconate (CALCIUM GLUCONATE C 12 H 22 O 14 CaH 2 O) 2% to 4%, dibasic potassium phosphate (K 2 HPO 4 ) 2% to 4%, calcium chloride (CaCl 2 · 2H 2 O) 9% to 13% of the mixture by weight.
상기와 같은 응고제를 투입하기 위하여, 우선 두부의 제조공정의 일 예를 살펴본다.In order to inject the coagulant as described above, first look at an example of the manufacturing process of tofu.
정수된 물과 대두 미세분말(입경이 250메쉬이상 임)을 혼합하여 액체상태로 만들고, 액체혼합물을 교반한다.The purified water and soybean fine powder (particle size of 250 mesh or more) are mixed to make a liquid state, and the liquid mixture is stirred.
그리고 교반된 액체혼합물을 100℃에서 분말두부가 연두부 상태로 가변되는 시간동안 증숙하게 되며, 이 때에도 액체상태를 유지하게 된다.Then, the stirred liquid mixture is steamed for a time during which the powdered tofu is changed to a soft tofu state at 100 ° C., and the liquid mixture is maintained at this time.
증숙된 액체혼합물을 냉각하게 되는 바, 상온이하로 냉각하게 되고, 냉각된 액체혼합물을 신속하게 교반하면서 응고제를 투입하게 되며, 응고되는 과정에서 교반기의 부하가 발생되는 시점에 도달하면 성형기에 넣어서 응고물을 가라앉힌 뒤, 이를 성형하여 제품을 완성하게 되는 것이다.When the steamed liquid mixture is cooled, it is cooled to room temperature or less, and a coagulant is added while stirring the cooled liquid mixture rapidly. When the load of the stirrer is reached during the solidification process, the coagulation is put into a molding machine. After the water has subsided, it is molded to complete the product.
물론 상기 응고제에 포함된 소금으로 인하여 두부의 간을 맞추게 되며, 응고제의 투입량에 따라 응고 속도 및 두부의 맛이 달라지게 된다.Of course, the salt contained in the coagulant is matched with tofu, and the coagulation rate and the taste of the tofu are changed according to the amount of coagulant added.
그리고 두부의 제조에 사용되는 응고제는 물에 용해되었을 때에 이온화되는물질 즉 이온결합한 물질이 주로 사용하고, 해리된 이온에 의하여 물과 함께 증숙된 콩분말이 응집되는 것이다.And the coagulant used in the manufacture of tofu is mainly used for the material that is ionized when dissolved in water, that is, the ion-bonded material, and the soybean powder steamed together with water by the dissociated ions are aggregated.
또한 본 발명에서는 상온이하의 온도에서 응고제를 투입하게 되므로 응고제가 상온이하에서 물에 쉽게 용해되는 것이 바람직하다.In the present invention, since the coagulant is added at a temperature of room temperature or less, it is preferable that the coagulant is easily dissolved in water at room temperature or less.
이에 따라 본 발명의 응고제는 글루코노델타락톤(GLUCONO DELTA LACTONE C6H10O6) 35%, 염화마그네슘(MgCl2·6H2O) 21%, 소금(NaCl) 27%, 글루콘산칼슘(CALCIUM GLUCONATE C12H22O14Ca ·H2O) 3%, 제2인산칼륨(K2HPO4) 3%, 염화칼슘(CaCl2·2H2O) 11%를 중량비로 혼합한 것이 바람직하며, 소금에 의하여 두부의 간을 맞추면 저절로 두부의 응고속도를 산출할 수 있는 것이다.Accordingly, the coagulant of the present invention is 35% Glucono DELTA LACTONE C 6 H 10 O 6 , magnesium chloride (MgCl 2 .6H 2 O) 21%, salt (NaCl) 27%, calcium gluconate (CALCIUM) It is preferable to mix GLUCONATE C 12 H 22 O 14 CaH 2 O) 3%, dibasic potassium phosphate (K 2 HPO 4 ) 3%, calcium chloride (CaCl 2 · 2H 2 O) 11% by weight, salt By matching the tofu by itself, it is possible to calculate the solidification rate of the tofu itself.
여기서 본 발명의 응고제에 혼합된 전체 물질은 두부의 응고속도의 제어, 두부의 응고 균질성, 두부의 성형성을 향상하게 되며, 특히 염화칼슘, 염화마그네슘 및 제2인산칼륨은 액체 상태의 두부의 응고 속도를 조절하기 위한 것이며, 글루코노텔타락톤과 글루곤산칼슘은 두부의 탄력을 증가하여 두부의 성형성을 향상하기 위한 것이다.Here, the whole material mixed in the coagulant of the present invention improves the control of the coagulation rate of the tofu, the coagulation homogeneity of the tofu, and the moldability of the tofu. In particular, calcium chloride, magnesium chloride, and dibasic potassium phosphate are the coagulation rate of the liquid tofu. In order to control the gluconotellactone and calcium gluconate are to increase the elasticity of the head to improve the moldability of the head.
이렇게 본 발명의 응고제는 두부의 응고 속도를 조절함으로써 두부의 응고 균질성을 향상하게 되며, 소금의 양 즉 두부의 맛에 따라 최종 제품의 두부를 용이하게 제조하게 한다.Thus, the coagulant of the present invention improves the coagulation homogeneity of the tofu by adjusting the coagulation rate of the tofu, and makes it easy to prepare the tofu of the final product according to the amount of salt, that is, the taste of the tofu.
이상 설명한 바와 같이, 본 발명에 의한 두부제조용 응고제는 염화칼슘과 글루코노락톤에 소금, 염화마그네슘, 제2인산칼륨 및 글루곤산칼슘을 최적의 혼합비로 혼합한 것이기 때문에, 대두 미세분말로 두부를 제조하는 과정에 투입되어 분말 가루에 의한 텁텁한 맛과 꺼칠꺼칠한 맛이 제거된 두부를 용이하게 제조할 수 있다는 이점이 있다.As described above, the coagulant for tofu production according to the present invention is prepared by mixing soybean fine powder with soybean fine powder because salt, magnesium chloride, dibasic potassium phosphate and calcium gluconate are mixed with calcium chloride and gluconolactone in an optimum mixing ratio. Tofu is added to the process has the advantage that can be easily prepared to remove the ugly taste and rumbling taste by the powdered powder.
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| KR10-2001-0035661A KR100396202B1 (en) | 2001-06-22 | 2001-06-22 | Coagulant for manufacturing bean curd |
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| KR10-2001-0035661A KR100396202B1 (en) | 2001-06-22 | 2001-06-22 | Coagulant for manufacturing bean curd |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57202264A (en) * | 1981-06-04 | 1982-12-11 | Mitsubishi Chem Ind Ltd | Coagulant for "tofu" |
| KR890002395A (en) * | 1987-07-01 | 1989-04-10 | 오쭈까 아끼히꼬 | Polypeptides with Interleukin-2 Activity |
| KR890003248A (en) * | 1987-07-15 | 1989-04-13 | 피서 도로데 | Electric heater |
| KR19980073651A (en) * | 1997-03-17 | 1998-11-05 | 박승림 | Natural Tofu Coagulant and Manufacturing Method |
| KR19990074384A (en) * | 1998-03-10 | 1999-10-05 | 박창규 | Tofu coagulant |
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2001
- 2001-06-22 KR KR10-2001-0035661A patent/KR100396202B1/en not_active IP Right Cessation
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57202264A (en) * | 1981-06-04 | 1982-12-11 | Mitsubishi Chem Ind Ltd | Coagulant for "tofu" |
| KR890002395A (en) * | 1987-07-01 | 1989-04-10 | 오쭈까 아끼히꼬 | Polypeptides with Interleukin-2 Activity |
| KR890003248A (en) * | 1987-07-15 | 1989-04-13 | 피서 도로데 | Electric heater |
| KR19980073651A (en) * | 1997-03-17 | 1998-11-05 | 박승림 | Natural Tofu Coagulant and Manufacturing Method |
| KR19990074384A (en) * | 1998-03-10 | 1999-10-05 | 박창규 | Tofu coagulant |
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