KR100407664B1 - method for manufacturing bean curd including marsh snail - Google Patents
method for manufacturing bean curd including marsh snail Download PDFInfo
- Publication number
- KR100407664B1 KR100407664B1 KR10-2001-0006732A KR20010006732A KR100407664B1 KR 100407664 B1 KR100407664 B1 KR 100407664B1 KR 20010006732 A KR20010006732 A KR 20010006732A KR 100407664 B1 KR100407664 B1 KR 100407664B1
- Authority
- KR
- South Korea
- Prior art keywords
- tofu
- coagulant
- soy milk
- manufacturing
- water
- Prior art date
Links
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 51
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 18
- 238000000034 method Methods 0.000 title abstract description 8
- 241000237858 Gastropoda Species 0.000 title description 7
- 235000013322 soy milk Nutrition 0.000 claims abstract description 15
- 239000000701 coagulant Substances 0.000 claims abstract description 12
- 235000019658 bitter taste Nutrition 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims description 3
- 241001454694 Clupeiformes Species 0.000 claims description 2
- 235000019513 anchovy Nutrition 0.000 claims description 2
- 240000004160 Capsicum annuum Species 0.000 claims 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims 1
- 235000007862 Capsicum baccatum Nutrition 0.000 claims 1
- 239000001728 capsicum frutescens Substances 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 12
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000013372 meat Nutrition 0.000 abstract description 5
- 235000005135 Micromeria juliana Nutrition 0.000 abstract description 4
- 235000007315 Satureja hortensis Nutrition 0.000 abstract description 4
- 241000246354 Satureja Species 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 17
- 235000010469 Glycine max Nutrition 0.000 description 11
- 244000068988 Glycine max Species 0.000 description 11
- 244000046052 Phaseolus vulgaris Species 0.000 description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 4
- 239000004744 fabric Substances 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 244000208874 Althaea officinalis Species 0.000 description 3
- 235000006576 Althaea officinalis Nutrition 0.000 description 3
- 102000011782 Keratins Human genes 0.000 description 3
- 108010076876 Keratins Proteins 0.000 description 3
- 240000002114 Satureja hortensis Species 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000001035 marshmallow Nutrition 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 239000004575 stone Substances 0.000 description 3
- 240000001462 Pleurotus ostreatus Species 0.000 description 2
- 235000001603 Pleurotus ostreatus Nutrition 0.000 description 2
- 244000000231 Sesamum indicum Species 0.000 description 2
- 235000003434 Sesamum indicum Nutrition 0.000 description 2
- 241000255737 Zophobas atratus Species 0.000 description 2
- 235000007215 black sesame Nutrition 0.000 description 2
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 description 1
- 235000003097 Artemisia absinthium Nutrition 0.000 description 1
- 240000001851 Artemisia dracunculus Species 0.000 description 1
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 description 1
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 235000000177 Indigofera tinctoria Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000001138 artemisia absinthium Substances 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 229940097275 indigo Drugs 0.000 description 1
- COHYTHOBJLSHDF-UHFFFAOYSA-N indigo powder Natural products N1C2=CC=CC=C2C(=O)C1=C1C(=O)C2=CC=CC=C2N1 COHYTHOBJLSHDF-UHFFFAOYSA-N 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000005406 washing 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
- A23L11/40—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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
Abstract
본 발명은 두부 제조시 두부안에 다슬기 육질을 넣어 제조함으로써 두부의 고소한 맛과 다슬기 고유의 맛을 함께 하여 새로운 맛을 내게 하는데 적합한 두부 제조에 관한 것이다.The present invention relates to a tofu production suitable for giving a new taste by combining the savory flavor and the unique flavor of tofu by putting the chopped meat in the tofu during manufacturing tofu.
이에 따른 구성은 두유(豆乳)를 얻는 공정과 응고제(凝古劑)를 첨가하는 공정을 포함하는 일반적인 두부제조 공정에 있어서, 상기 두유(豆乳)에 탈각(脫殼)되고 비린내와 일정의 쓴맛이 제거된 다슬기를 넣은 후 응고제를 첨가함을 특징으로 하는 다슬기가 포함된 두부의 제조방법The constitution is a general tofu manufacturing process including a step of obtaining soy milk and a step of adding a coagulant, wherein the soy milk is deshelled and the fishy and constant bitter taste Method of producing tofu containing a chopped flakes, characterized in that the coagulant is added after the removed chopped flakes
Description
본 발명은 다슬기를 함유한 두부의 제조에 관한 것으로, 보다 상세하게는 탈각(脫殼) 및 소정의 공정을 거쳐 비린내와 쓴맛을 제거한 다슬기를 두부 제조시 두부안에 넣어 만듬으로써 두부의 고소한 맛과 다슬기 고유의 맛을 함께 하여 새로운 맛을 내게 하는데 적합한 두부 제조에 관한 것이다.The present invention relates to the production of tofu containing multiple snails, and more specifically, by removing the fishy and bitter taste through the shelling process and a predetermined process, by making the tofu into the tofu during tofu production, Tofu is suitable for producing a new taste with a unique taste.
두부는 수분외에도 단백질 6%, 지질 3.5%를 포함하며 단백질에는 곡물에 부족한 필수 아미노산인 라이신이 있고, 지질에는 리놀산, 올레인산 등 불포화 지방산이 89%를 점유한다. 이와 같은 두부는 제조공정중에 비소화의 섬유부분이 제거되고 열처리로 소화 저해 인자들을 대부분 불활성화하기 때문에 소화 흡수율이 95%로 매우 좋은 고소한 맛을 갖는 동양(東洋)특유의 식품이다.Tofu contains 6% of protein and 3.5% of lipids. Protein contains lysine, an essential amino acid in grains, and 89% of unsaturated fatty acids such as linoleic acid and oleic acid. Such tofu is an oriental unique food having a very good taste with a digestive absorption rate of 95% because the fiber portion of the non-digestion is removed during the manufacturing process and most of the inactivation factors are suppressed by heat treatment.
일반적으로 실시하고 있는 두부의 제조방법은, 콩을 물로 충분히 씻은 후 여름에는 7∼8시간, 겨울에는 약 24시간 정도 물에 담그어 불린다. 이렇게 담근 콩을커내어 마쇄기 넣고 적당량의 물을 넣으면서 마쇄하여 진흙 모양(일종의 Paste형태)으로 만든다.The method of manufacturing tofu, which is generally performed, is soaked in water for 7 to 8 hours in summer and about 24 hours in winter. Cut the soaked beans in this way and grind them with a milling machine and add a proper amount of water to make mud (a kind of paste).
이렇게 마쇄된 콩에 다시 적당량의 물을 넣고 가열하는데, 가마솥에서는 약 20∼30분간 직접 비등시키며, 보일러 등에서는 10∼20분간 증기를 취입한다.Put the appropriate amount of water in the ground soybeans again and heat it, in the cauldron boils directly for about 20 to 30 minutes, and in the boiler, steam is blown for 10 to 20 minutes.
이렇게 하여 얻어진 것이 콩물(豆汁)이고, 콩물을 여과기에서 여과하여 얻어진 것이 두유(豆乳)이다. 여과시 남은 찌꺼기는 뜨거운 물로 되풀이 하여 가용분(可溶分)을 용해시켜 상기의 두유와 합치고, 마지막으로 남은 찌꺼기가 비지이다.Soybean milk is obtained in this way, and soy milk is obtained by filtering soybean water with a filter. The remaining residue during filtration is repeatedly heated with hot water to dissolve the soluble component and combine with the soy milk, and finally the remaining residue is busy.
이어서 통에 받은 상기 두유(豆乳)는 약 60∼70℃ 정도에서 저으면서 응고제(凝古劑)를 가하면 콩의 단백질은 굳어진다. 응고제로서는 과거에는 간수를 사용하였으나, 최근에는 황산칼슘을 주성분으로 하는 맑은 가루를 콩에 대하여 약 2∼3%를 물에 풀어서 두유중에 골고루 섞게 한다.Subsequently, the soy milk received in the barrel is stirred at about 60 to 70 ° C. and a coagulant is added to harden the protein of the soybean. In the past, coagulant was used, but recently, about 2% to 3% of soybean milk is dissolved in clear powder containing calcium sulfate.
상기 응고제의 첨가가 끝나면 통 속에서 잠시 정치하여 침전시키고 바구니로 윗물을 어느정도 퍼낸다. 그리고 침전된 응고물은 국자로 떠서 장방형이며 밑바닥의 사방에 구멍이 있고 안에는 헝겊을 깔아둔 상자에 퍼 담는다. 이와 같이 일정량의 응고물을 퍼부으면 깔아둔 헝겊을 위로 접어 씌우고 뚜껑을 닫아 누름돌을 얹는다. 이 누름돌에 의해 수분은 상기 상자의 구멍으로 흘러 빠지면서 두부가 완성된다. 이때 일정시간 동안 누름돌로 누른 다음 수조중에서 상자의 두부를 옮겨 적당한 크기로 잘라서 제품으로 한다.After the addition of the coagulant is left to settle for a while in the barrel, and the top water to some extent to the basket. The precipitated coagulum floats in a ladle, and is rectangular in shape, with holes in all four sides of the bottom, and placed in a box with a cloth inside. In this way, when a certain amount of coagulum is poured, cover the cloth with the cover up, close the lid, and place the push stone. Moisture flows out through the holes of the box to complete the head. At this time, press with a push stone for a certain period of time, then move the tofu of the box in a water tank and cut it into a suitable size.
상기 제조된 일반적인 두부는 콩만을 원료로하여 제조하거나, 여기에 식물성 등의 다른 것을 혼합한 기능성 두부들이 대부분이다. 다슬기를 포함하여 제조하는 경우는 전혀 없으며, 다슬기는 일반적으로 육수요리로서 해장국, 전골매운탕 등 탕요리에 첨가하고 있을 뿐이다. 물론 특허출원 제1993-2455호에서 왕우렁이, 석이버섯, 검정깨를 분쇄하여 응고된 콩물에 혼합시킨 후 압착시켜 왕우렁이를 함유한 흑색무늬 두부 제조방법을 개시하고는 있으나 상기 방법은 응고된 상태에서 분쇄된 왕우렁이, 석이버섯 및 검정깨를 혼합시키는 것으로서 응고된 상태에서 형성된 수많은 수공이 상기 왕우렁이등을 혼합시키기 위해 젓게 되면 파괴되어 압착시 두부가 탄성을 잃고 단단해져 먹기 힘든 불량두부가 되는 문제점이 있었다.The general tofu prepared above is made of only soybeans as a raw material, or most of the functional tofu mixed with other things such as vegetable. There is no case of making marshmallows at all, and marshmallows are generally added to soups such as haejangguk and hotpot spice soup as broth. Of course, Patent Application No. 1993-2455 discloses a method for producing black patterned tofu containing wormwood, which is crushed after mixing the worm, oyster mushroom, and black sesame in the solidified bean water. Many hand formed in the solidified state by mixing the crushed king worm, oyster mushroom and black sesame seeds are destroyed when stirring to mix the king worm, etc. When the tofu loses its elasticity and hard to eat hard tofu problem There was this.
이에 본 발명은 상기한 문제점을 해결하기 위해 안출된 것으로서, 상기한 두부 제조시 각질(殼質) 제거 및 일정공정을 거쳐 비린내를 비롯한 쓴맛을 제거한 통육질의 다슬기를 포함하여 제조하기 때문에 완성된 두부는 콩의 고소한 맛과 시간이 갈수록 다슬기의 육액이 베어나와 파란색이 번진 다슬기의 고유 맛(시원 쌉살한 맛: 적당한 맛의 표현이 없어 임의로 표현함)을 합하여 새로운 맛을 갖는 두부를 제조하는데 그 목적이 있다.Accordingly, the present invention has been made to solve the above problems, the finished tofu because it is prepared to include the fleshy slug removed the bitter taste, including fishy smell through the process of removing keratin (殼 質) during the manufacturing of the tofu Aims to produce tofu with a new taste by combining the savory taste of soybeans and the indigenous flavors of the snails, which have been swept over time, and the indigo flavors of blue scallions. have.
도 1은 본 발명의 두부 제조공정도1 is a tofu manufacturing process of the present invention
상기한 목적을 달성하기 위한 본 발명은 두유(豆乳)를 얻는 공정과 응고제(凝古劑)를 첨가하는 공정을 포함하는 일반적인 두부제조 공정에 있어서, 상기 두유(豆乳)에 탈각(脫殼)되고 비린내가 제거된 다슬기를 넣은 후 응고제를 첨가함을 특징으로 하는 다슬기를 포함한 두부의 제조방법으로 이루어진다.The present invention for achieving the above object is in the general tofu manufacturing process, including the step of obtaining soy milk and the step of adding a coagulant, is deshelled to the soy milk It is made of a tofu manufacturing method including the chopped snails, characterized in that the fishy odor is removed and then a coagulant is added.
다슬기란 복족류로써 민물에서 사는 고동을 말하며 올갱이, 도십이, 대사리, 올뱅이 등으로도 불리며, 흔히 연못이나 하천에서 볼 수 있는 종류로서 3cm, 지름1cm 크기를 갖는 육질이 노란갈색, 어두운 갈색, 때로는 흰 얼룩무늬가 있는 껍데기에 들어가 있는 것으로, 일반적으로는 삶아서 살을 빼내어(脫殼) 먹거나, 물에 넣어 끊여서 국물(해장국이라고도 함)을 먹는 등 식용으로 이용되고 있으며, 간장병, 위장병에 효과가 있는 것으로 알려져 있다.Seulgigi is a gastropod, a beating lived in freshwater, and is also known as a snare, dossip, sacred tree, and snare. It is commonly seen in ponds or rivers, and is yellowish brown, dark brown, sometimes 3cm in diameter and 1cm in diameter. It is contained in a white speckled shell, and is commonly used for food, such as boiled meat, eaten by eating it, or cut into water to eat broth (also called haejangguk). It is known.
도 1은 본 발명의 하나의 두부 제조공정도를 나타낸 실시예이다. 본 발명은상기에서 언급하고 있는 종래의 일반적인 부두제조 공정을 비롯한 여타의 제조공정을 모두 포함하여 제조할 수 있는것으로, 두유을 얻는 공정과 응고제 첨가공정 사이에 본 발명에서 추구하고 있는 다슬기를 혼합하여 이루어질 수 있으면 모두 제조 가능하다.1 is an embodiment showing a manufacturing process diagram of one tofu of the present invention. The present invention can be produced by including all other manufacturing processes including the conventional general wharf manufacturing process mentioned above, and is made by mixing the slaw group pursued in the present invention between the process of obtaining soy milk and the coagulant addition process. If possible, all can be manufactured.
즉, 본 발명은 도 1과 같이, 물로 콩을 충분히 씻은 후 일정시간 물에 담구어 불린다, 이렇게 불린 콩을 꺼내어 마쇄기에 넣고 일정량의 물을 부으면서 마쇄한 후 여기에 다시 일정량의 물을 넣고 가열하거나 증기를 취입한다, 이렇게 얻어진 콩물(豆汁)을 여과하여 두유(豆乳)와 비지로 분류하여 두유를 얻는다.That is, the present invention, as shown in Fig. 1, after washing the beans with water sufficiently and soaked in water for a certain time, soaked soybeans are taken out in a crusher and crushed by pouring a certain amount of water, and then again put a certain amount of water or heated there The steam is blown in. Soybean milk thus obtained is filtered and classified into soy milk and soybean to obtain soy milk.
한편, 별도로 마련된 다슬기에 대해 각질(殼質)을 제거하여 육질을 얻고, 이 육질을 생강, 무, 마늘, 고추, 멸치가루 등이 혼합된 물에 넣고 약 20∼30분 정도 끊여 다슬기가 갖는 비린내 및 쓴맛을 어느정도 제거한다, 상기와 같이 다슬기의 비린내 및 쓴맛을 어느정도 제거해야 두부 맛과 어울려 다슬기 고유의 맛을 낼 수 있다,On the other hand, to remove the keratin (殼 質) for the sesame prepared separately to obtain the meat, put the meat in water mixed with ginger, radish, garlic, pepper, anchovy powder, etc. And to remove the bitter taste to some extent, as described above to remove some of the fishy and bitter taste of the sesame to go with the flavor of tofu can have a unique taste,
이와 같이 얻어진 다슬기 육질을 상기 마련된 통에 받은 두유(豆乳)에 합친 후 약 60∼70℃정도에서 응고제(凝古劑)를 가하면 콩물의 단백질이 굳어진다. 한편 응고제 및 그 사용량은 기존과 동일하다. 이어서 통 속에서 잠시 정치하여 침전시키고 윗물을 어느정도 퍼낸다,The soybean milk obtained in this way is combined with the soymilk received in the keg, and a coagulant is added at about 60 to 70 ° C. soy protein is hardened. Meanwhile, the coagulant and its amount of use are the same. Then settle for a while in the pail and settle out some of the water,
그리고 상기 침전된 응고물을 장방형이며 밑바닥 사방으로 구멍이 있고 안에 헝겊을 깔아둔 상자에 퍼부으면서 헝겊을 위로 접어 씌우고 뚜껑을 닫아 누름돌로 일정시간 누르면 구멍으로 물이 빠지면서 두부가 완성되며, 이를 별도로 마련된 수조중에 넣어서 일정크기로 절단함으로써 다슬기가 포함된 두부 제품으로 된다.Then, the precipitated coagulum is rectangular and has holes on all sides of the bottom, and is poured into a box with a cloth inside, and the cloth is folded up and the lid is closed and pressed for a certain time by pressing stone, the water is drained into the hole, and the tofu is completed separately. It is put in a water tank and cut to a certain size to make a tofu product containing a slaw.
상기 사용되는 다슬기 육질은 두부 전체 무게 함량에 대하여 임의 대로 적당량 첨가하여 사용할 수 있으나, 바람직하게는 두부 전체 무게의 1/4∼1/8 이다.The chopped flesh meat to be used may be used by adding an appropriate amount arbitrarily with respect to the total weight content of tofu, preferably 1/4 to 1/8 of the total weight of tofu.
이상과 같이 제조된 두부는 시간이 갈수록 다슬기의 육액이 베어나와 파란색이 번지며, 이렇게 완성된 두부는 콩이 갖는 고소한 맛과 다슬기 고유의 시원 쌉살한 맛을 합하여 새로운 맛을 얻게된다.Tofu prepared as described above, the swelling of the snails and the blue color spreads over time, the finished tofu is obtained by combining the savory taste of the beans with the unique refreshing taste of the snails.
상기 맛을 갖는 두부는 두부비빔, 두부선(膳), 두부장, 두부장국, 두부조림, 두부전골, 두부적(炙) 등의 각종 두부음식에 널리 이용될 수 있다.The tofu having the above taste can be widely used in various tofu foods such as tofu bibimb, tofu line, tofu chapter, tofu jang soup, tofu stew, tofu hotpot, tofu 炙 (등).
이상에서와 같이 본 발명은 두부 제조시 각질(殼質) 제거 및 일정공정을 거쳐 비린내를 비롯한 쓴맛을 제거한 다슬기를 포함하여 제조함으로써, 완성된 두부는 두부의 고소한 맛과 시간이 갈수록 다슬기의 육액이 베어나와 파란색이 번지면서 다슬기의 고유 맛을 합하여 새로운 맛을 갖는 두부를 얻게 된다.As described above, the present invention is prepared by manufacturing the tofu to remove the bitter taste, including fishy, through the removal of keratin (일정) and a certain process, the finished tofu is the savory taste of the tofu over time As Barina and the blue bleed, you can combine the indigenous tastes of the marshmallow to get a new tofu.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2001-0006732A KR100407664B1 (en) | 2001-02-12 | 2001-02-12 | method for manufacturing bean curd including marsh snail |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2001-0006732A KR100407664B1 (en) | 2001-02-12 | 2001-02-12 | method for manufacturing bean curd including marsh snail |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20020066510A KR20020066510A (en) | 2002-08-19 |
| KR100407664B1 true KR100407664B1 (en) | 2003-12-01 |
Family
ID=27694033
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR10-2001-0006732A KR100407664B1 (en) | 2001-02-12 | 2001-02-12 | method for manufacturing bean curd including marsh snail |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100407664B1 (en) |
-
2001
- 2001-02-12 KR KR10-2001-0006732A patent/KR100407664B1/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| KR20020066510A (en) | 2002-08-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101642216A (en) | Fried dried beancurd with spiced sauce and method for producing same | |
| KR101521015B1 (en) | Method of making GABA rice bean curd | |
| KR101651944B1 (en) | Manufacturing method of colored bean-curd containing natural pigments and thereby made colored bean-curd | |
| KR100992341B1 (en) | Method For Manufacturing Soybean Pastry Product Containing Gardenia Extracted Solution And The Soybean Pastry Product | |
| KR100651991B1 (en) | Method for preparing a bean-curd using short-necked clam | |
| KR101015622B1 (en) | Method for making bean curd containing soybean granule | |
| KR102093778B1 (en) | Process for Fish Soup | |
| KR100407664B1 (en) | method for manufacturing bean curd including marsh snail | |
| KR100853520B1 (en) | Bean curd containing a hard-shelled mussel and processes for the preparation thereof | |
| KR101729975B1 (en) | Manufacturing method of bean curd and bean curd thereby the same that | |
| KR20030039429A (en) | A manufacturing process of a bean curd for using a Chinese medicine | |
| KR100920491B1 (en) | Melanian Snail Nutritional Porridge Meal using Perilla Oil and a Glutinous Rice and Process for Preparation Thereof | |
| KR20020003687A (en) | A natural colored bean-curd and a method of making thereof | |
| KR101832384B1 (en) | Eating tofu manufacturing method of scooping | |
| KR100502468B1 (en) | A process for producing a bean curd containing a dried powder comprising a bamboo leaf | |
| KR20020020380A (en) | Method of Making Bean Curd | |
| KR20120012558A (en) | The process of manufecture for no magnesium chloride use of fruit extract | |
| JP2010057471A (en) | Method for producing garlic-containing tofu | |
| KR100713134B1 (en) | Method for preparation of soybean curd having ground pine-nuts | |
| KR20010079448A (en) | How to Make Tofu of Seaweeds (Haitai, Cheongtae, Ecklonia) | |
| KR100364261B1 (en) | Manufacturing method of black tofu using black beans | |
| KR20040046297A (en) | The manufacturing method of bean-curd utilizing peanuts | |
| KR20170090809A (en) | Method of manufacturing bean curd using cheese | |
| KR100665224B1 (en) | Gruel composition of tapes philippinarum and process for its preparation | |
| KR20090077381A (en) | Natural calcium fortified bean curd and its manufacturing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20121113 Year of fee payment: 10 |
|
| FPAY | Annual fee payment |
Payment date: 20140516 Year of fee payment: 11 |
|
| FPAY | Annual fee payment |
Payment date: 20141118 Year of fee payment: 12 |
|
| FPAY | Annual fee payment |
Payment date: 20151218 Year of fee payment: 13 |
|
| LAPS | Lapse due to unpaid annual fee |