KR100520326B1 - A manufacturing process of a bean curd for using a acutilobum - Google Patents
A manufacturing process of a bean curd for using a acutilobum Download PDFInfo
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- KR100520326B1 KR100520326B1 KR10-2002-0030901A KR20020030901A KR100520326B1 KR 100520326 B1 KR100520326 B1 KR 100520326B1 KR 20020030901 A KR20020030901 A KR 20020030901A KR 100520326 B1 KR100520326 B1 KR 100520326B1
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- tofu
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 52
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 47
- 244000068988 Glycine max Species 0.000 claims abstract description 38
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 37
- 238000002156 mixing Methods 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 241000283074 Equus asinus Species 0.000 claims abstract description 17
- 238000009835 boiling Methods 0.000 claims abstract description 9
- 230000015271 coagulation Effects 0.000 claims abstract description 8
- 238000005345 coagulation Methods 0.000 claims abstract description 8
- 238000002791 soaking Methods 0.000 claims abstract description 4
- 230000001112 coagulating effect Effects 0.000 claims abstract description 3
- 241000125175 Angelica Species 0.000 claims description 17
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 17
- 238000001816 cooling Methods 0.000 claims description 8
- 238000003825 pressing Methods 0.000 claims description 7
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims description 6
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 claims description 6
- 229910001629 magnesium chloride Inorganic materials 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 2
- 239000000701 coagulant Substances 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims 2
- 238000000227 grinding Methods 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 3
- 201000010099 disease Diseases 0.000 abstract description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- GRWFGVWFFZKLTI-IUCAKERBSA-N (-)-α-pinene Chemical compound CC1=CC[C@@H]2C(C)(C)[C@H]1C2 GRWFGVWFFZKLTI-IUCAKERBSA-N 0.000 description 2
- LLKXNMNOHBQSJW-UHFFFAOYSA-N Elemol Natural products CCC(=C)C1CC(C=CC1(C)C)C(C)(C)O LLKXNMNOHBQSJW-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000202 analgesic effect Effects 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- GFJIQNADMLPFOW-UHFFFAOYSA-N cis-Elemol Natural products CC(=C)C1CC(C(C)(C)O)CCC1(C)C=C GFJIQNADMLPFOW-UHFFFAOYSA-N 0.000 description 2
- GFJIQNADMLPFOW-VNHYZAJKSA-N elemol Chemical compound CC(=C)[C@@H]1C[C@H](C(C)(C)O)CC[C@@]1(C)C=C GFJIQNADMLPFOW-VNHYZAJKSA-N 0.000 description 2
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 2
- 230000036407 pain Effects 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
- 240000002234 Allium sativum Species 0.000 description 1
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 1
- 240000006891 Artemisia vulgaris Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000238097 Callinectes sapidus Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 241001454694 Clupeiformes Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- CUKSFECWKQBVED-INIZCTEOSA-N Decursin Chemical compound C1=CC(=O)OC2=C1C=C1C[C@H](OC(=O)C=C(C)C)C(C)(C)OC1=C2 CUKSFECWKQBVED-INIZCTEOSA-N 0.000 description 1
- BGXFQDFSVDZUIW-UHFFFAOYSA-N Decursinol Natural products O1C(=O)C=CC2=C1C=C1OC(C)(C)C(O)CC1=C2 BGXFQDFSVDZUIW-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- CUKSFECWKQBVED-UHFFFAOYSA-N Grandivittin Natural products C1=CC(=O)OC2=C1C=C1CC(OC(=O)C=C(C)C)C(C)(C)OC1=C2 CUKSFECWKQBVED-UHFFFAOYSA-N 0.000 description 1
- HXCGUCZXPFBNRD-DNLMCPORSA-N Nodakenin Chemical compound CC(C)([C@@H]1OC2=CC=3OC(=O)C=CC=3C=C2C1)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HXCGUCZXPFBNRD-DNLMCPORSA-N 0.000 description 1
- HXCGUCZXPFBNRD-QVYYAULWSA-N Nodakenin Natural products O(C(C)(C)[C@@H]1Oc2c(cc3c(OC(=O)C=C3)c2)C1)[C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HXCGUCZXPFBNRD-QVYYAULWSA-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
- 206010039897 Sedation Diseases 0.000 description 1
- 206010047631 Vitamin E deficiency Diseases 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- IPZIYGAXCZTOMH-UHFFFAOYSA-N alpha-eudesmol Natural products CC1=CCCC2CCC(CC12)C(C)(C)O IPZIYGAXCZTOMH-UHFFFAOYSA-N 0.000 description 1
- MVNCAPSFBDBCGF-UHFFFAOYSA-N alpha-pinene Natural products CC1=CCC23C1CC2C3(C)C MVNCAPSFBDBCGF-UHFFFAOYSA-N 0.000 description 1
- 235000019513 anchovy Nutrition 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 206010003246 arthritis Diseases 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- JXZWWIMXTVJNSF-UHFFFAOYSA-N decursin Natural products CC(=CC(=O)OC1Oc2cc3OC(=O)C=Cc3cc2CC1(C)C)C JXZWWIMXTVJNSF-UHFFFAOYSA-N 0.000 description 1
- BGXFQDFSVDZUIW-LBPRGKRZSA-N decursinol Chemical compound O1C(=O)C=CC2=C1C=C1OC(C)(C)[C@@H](O)CC1=C2 BGXFQDFSVDZUIW-LBPRGKRZSA-N 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- WWULHQLTPGKDAM-UHFFFAOYSA-N gamma-eudesmol Natural products CC(C)C1CC(O)C2(C)CCCC(=C2C1)C WWULHQLTPGKDAM-UHFFFAOYSA-N 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 229940087305 limonene Drugs 0.000 description 1
- 235000001510 limonene Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- HXCGUCZXPFBNRD-UHFFFAOYSA-N nodakenine Natural products C1C2=CC=3C=CC(=O)OC=3C=C2OC1C(C)(C)OC1OC(CO)C(O)C(O)C1O HXCGUCZXPFBNRD-UHFFFAOYSA-N 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000003405 preventing effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- GRWFGVWFFZKLTI-UHFFFAOYSA-N rac-alpha-Pinene Natural products CC1=CCC2C(C)(C)C1C2 GRWFGVWFFZKLTI-UHFFFAOYSA-N 0.000 description 1
- 230000036280 sedation Effects 0.000 description 1
- 239000010865 sewage Substances 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000000341 volatile oil 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
- A23L11/05—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
- 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
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/326—Foods, ingredients or supplements having a functional effect on health having effect on cardiovascular health
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Agronomy & Crop Science (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
본 발명은 당귀두부 제조방법에 관한 것으로, 당귀와 물을 혼합하여 증숙기에서 달인 후 당귀액기스를 추출하는 공정과, 물에서 불려주는 콩불림공정과, 불려진 콩을 분쇄하여 콩물을 분리하는 분쇄공정과, 분리된 콩물에 당귀액기스를 혼합하는 혼합공정 및, 당귀액기스이 혼합된 콩물을 끓여주는 끓임공정, 가열된 콩물에 응고를 투입하여 응고시키는 응고공정, 응고된 두부를 으깨는 파쇄공정, 파쇄된 두부를 두부판에 부은 후 압착기를 이용하여 압착시켜 주는 압착공정, 압착된 두부를 냉각시키는 냉각공정을 포함하여, 당귀성분이 함유된 두부를 통해 소비자의 건강증진을 도모할 수 있으며, 보다 질 좋은 고품격의 두부를 제조함으로써 소비자의 다양한 취향을 만족시킬 수 있고, 각종 성인병에 유용한 식품을 제공할 수 있도록 된 것이다.The present invention relates to a method for producing donkey tofu, the process of extracting the donkey extract after decoction in a steamer by mixing the donkey and water, the soybean soaking process called in water, the grinding process to separate the soybeans by grinding the soybeans And, a mixing step of mixing the donkey extract with the separated soybeans, a boiling process of boiling the soybean mixed with the donkey extract, a coagulation step of coagulating by adding coagulation to the heated soybean, a crushing process of crushing the curd tofu, and crushed After tofu is poured into the tofu plate, it can be promoted by improving the health of consumers through tofu containing sugar extract ingredients. By manufacturing high quality tofu, it is possible to satisfy various tastes of consumers and to provide foods useful for various adult diseases.
Description
본 발명은 두부를 제조하는 방법에 관한 것으로, 특히 당귀를 이용한 두부 제조방법에 관한 것이다.The present invention relates to a method for producing tofu, and more particularly, to a method for producing tofu using Angelica.
일반적으로, 두부는 콩으로만 제조되는 식품으로, 전통적인 제조방법으로는 콩을 물에 충분히 불린 다음 불린 콩을 맷돌이나 믹서 등으로 갈아서 그 찌꺼기를 여과하고, 이 여과된 두유를 충분히 끓이고 이 끓인 두유에 적당량의 간수를 첨가, 혼합하는 등의 공정을 거쳐 두부를 제조하는 것이다.In general, tofu is a food made only of soybeans. In a conventional manufacturing method, soybeans are soaked in water, and the soybeans are soaked in a millstone or a mixer, and the residues are filtered. Tofu is prepared through a process such as adding and mixing an appropriate amount of brine.
그리고, 상기와 같이 제조되는 두부의 경우 그 응고된 정도에 따라 순두부, 연두부, 일반두부 등으로 나뉘어져 판매되고, 이들 두부를 통해 소비자가 다양한 음식을 조리할 수 있도록 된 것이다.In addition, in the case of the tofu manufactured as described above, according to the degree of coagulation, the tofu is divided into tofu, soft tofu, and general tofu, and the tofu allows consumers to prepare various foods.
한편, 근래에 들어 두부의 맛과 향을 보다 다양화시키는 노력이 진행되는 바, 상기 두부를 순수한 콩으로만 제조하는 것이 아니라 소비자의 입맛에 맞는 각종 첨가물을 투입하여 소비자가 선택할 수 있는 폭을 넓혀 주고 있으며, 상기 두부에 들어가는 첨가물로서 쑥, 과일즙, 육골즙, 조개즙, 파, 마늘, 생강즙, 멸치, 야채, 새우, 꽃게, 버섯, 고추 등이 사용되고 있는 것이다.Meanwhile, in recent years, efforts have been made to diversify the flavor and aroma of tofu, and not only the tofu is made with pure soybeans, but also various kinds of additives suitable for consumers' tastes are expanded to give consumers more choice. In addition, mugwort, fruit juice, meat juice, shellfish juice, green onion, garlic, ginger juice, anchovy, vegetables, shrimp, blue crab, mushroom, pepper, etc. are used as additives to the tofu.
또한 근래에 들어 소비자들이 건강에 대한 관심이 높아지고 있지만 이에 부합되는 두부를 찾기 어려운 실정인 것이다.In addition, in recent years, consumers are increasingly interested in health, but it is difficult to find a matching tofu.
이에 본 발명은 상기한 바의 사정을 감안하여 안출된 것으로, 두부를 제조하는 과정에서 당귀액기스를 투입하여 사용자의 건강증진을 도모할 수 있는 당귀두부 제조방법을 제공함에 그 목적이 있는 것이다.Accordingly, the present invention has been made in view of the above circumstances, and an object of the present invention is to provide a method for preparing donkey tofu, which can promote the user's health by injecting donkey extract in the process of preparing tofu.
상기한 바의 목적을 달성하기 위한 본 발명은, 당귀와 물을 혼합하여 증숙기에서 달인 후 당귀액기스를 추출하는 공정과, 물에서 불려주는 콩불림공정과, 불려진 콩을 분쇄하여 콩물을 분리하는 분쇄공정과, 분리된 콩물에 당귀액기스를 혼합하는 혼합공정 및, 당귀액기스이 혼합된 콩물을 끓여주는 끓임공정, 가열된 콩물에 응고를 투입하여 응고시키는 응고공정, 응고된 두부를 으깨는 파쇄공정, 파쇄된 두부를 두부판에 부은 후 압착기를 이용하여 압착시켜 주는 압착공정, 압착된 두부를 냉각시키는 냉각공정을 포함한다.The present invention for achieving the above object, the process of extracting the Angelica extract after decoction in steamer by mixing the Angelica and water, the soybean soaking process called in water, and the soybeans are separated by grinding the soybeans A grinding process, a mixing process of mixing the donkey extract with the separated soybeans, a boiling process of boiling the soybean mixed with the donkey extract, a coagulation process of coagulating by adding coagulation to the heated soybean, a crushing process of crushing the curd tofu, The crushed tofu is poured into the tofu plate, and the pressing process is pressed using a pressing machine, and a cooling process of cooling the pressed tofu.
따라서, 콩물과 당귀액기스를 혼합하여 두부를 제조함으로써 건강식으로 유용한 두부를 생산할 수 있게 되는 것이다.Therefore, it is possible to produce a healthy diet tofu by mixing soybean and Angelica extract tofu.
이하 본 발명을 첨부된 도면을 참조하여 상세히 설명한다.Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.
본 발명에 따른 당귀두부 제조방법은, 당귀 5kg 정도에 물 1리터 정도의 비율로 당귀와 물을 혼합하여 증숙기에서 48시간 동안 달인 후 당귀액기스를 추출하는 공정과, 물에서 불려주는 콩불림공정과, 불려진 콩을 분쇄하여 콩물과 비지로 분리하는 분쇄공정과, 분리된 콩물에 당귀액기스를 혼합하는 혼합공정 및, 당귀액기스이 혼합된 콩물을 끓여주는 끓임공정, 가열된 콩물에 응고제인 황산칼슘과 염화마그네슘을 투입 혼합한 상태로 응고시켜 주는 응고공정, 응고된 두부를 으깨어 주는 파쇄공정, 파쇄된 두부를 두부판에 부은 후 압착기를 이용하여 압착시켜 주는 압착공정, 압착된 두부를 냉각시키는 냉각공정을 포함한다.Method for producing tangui tofu according to the present invention, the process of extracting the tangui extract after decoction for 48 hours in a steamer by mixing the tangui and water at a ratio of about 1 kg of water to about 5 kg of Angelica And a grinding step of crushing the soybeans and separating them into soybean and bean curd, a mixing step of mixing donkey extract with the separated soybeans, a boiling process of boiling soybean mixed with donkey extract, and calcium sulfate as a coagulant in the heated soybeans. Coagulation process for solidifying magnesium chloride in the mixed state, crushing process for crushing the cured tofu, crushing process for pouring the crushed tofu to the tofu plate and compressing it using a compress, and cooling process for cooling the compressed tofu It includes.
상기 당귀액기스 추출공정은 당귀 5kg과 물 1리터를 혼합하여 증숙기에서 48시간동안 은근하게 달인 후 당귀액기스를 추출하는 과정이다.The extract of Angelica extract is a process of extracting Angelica extract after a light decoction for 48 hours in a steamer by mixing 5 kg of Angelica and 1 liter of water.
상기 당귀액기스 추출공정을 거친 당귀액기스에 정제수를 1리터 정도 혼합하여 당귀액기스의 점도를 낮추어 준다.1g of purified water is added to the Angelica extract extracted through the Angelica extract extracting step to lower the viscosity of the Angelica extract.
당귀는 산형과에 속하는 식물로 참당귀와 왜당귀가 있으며, 승검초라고도 불리우는 생약으로 쓰이는 약초 뿌리이다.Angelica is a plant belonging to the mountain family, and there is a true donkey and Korean Dangdonggu, the root of the herb used as a herbal medicine also called Seunggeumcho.
이러한 당귀는 보혈기능과 혈액순환을 촉진시키는 효능이 있고, 혈압강하 작용이 있으며, 소염작용, 관절염의 통증 방지효과가 있다고 알려져 있다.These donkeys are known to have the effect of promoting blood circulation and blood circulation, lowering blood pressure, anti-inflammatory action, and preventing pain of arthritis.
또한, 당귀는 데쿠신(Decursin), 데쿠시놀(Decursinol), 노다케닌(Nodakenin) 등의 콤마린(Coumarin) 유도체와 α-피네네(Pinene), 리모네네(Limonene), β-오데스몰(Eudesmol), 에레몰(Elemol) 등을 주로한 정유 성분을 함유하고 있어 자궁기능 조절작용, 진정작용, 진통작용, 항균작용, 설사작용 및 비타민E 결핍치료작용을 하므로 빈혈증, 진통, 강장, 통경 및 부인병약으로 쓰이기도 한다.In addition, Angelica is a commarin derivative such as decursin, decursinol, and nodakenin, and α-pinene, limonene, and β-odesmol ( Eudesmol), Elemol (Elemol), etc. mainly contains essential oils, uterine function control, sedation, analgesic, antibacterial, diarrhea and vitamin E deficiency treatment effect anemia, analgesic, tonic, pain and It is also used as a gynecological drug.
상기 콩불림공정은 대두는 8시간 정도의 시간동안 물에 불리고, 대두분은 40분 정도의 시간동안 물에 불리는 과정이다.The soybean soaking process is soybean called water for about 8 hours, soybean powder is called water for about 40 minutes.
상기 분쇄공정은 불린 콩을 맷돌로 이송한 후 콩을 분쇄하고 여과기로 비지를 걸러 내어 콩물을 분리하는 과정이다.The crushing process is a process of separating the soybeans by transferring the soybeans called millstone and then crushing the beans and filtering the sewage with a filter.
상기 혼합공정은 상기 당귀액기스 추출과정에서 추출된 당귀액기스 1g에 콩물 20리터 정도의 비율로 당귀액기스와 콩물을 혼합하는 과정이다.The mixing process is a process of mixing the donkey extract and soybean water at a ratio of about 20 liters of soybean to 1g extracted from the donkey extract extract.
상기 끓임공정은 상기 혼합공정을 거친 콩물을 증숙기로 이송하여 100℃ 정도로 끓이는 과정이다.The boiling step is a process of transferring the soybean water undergoing the mixing process to a steamer to boil about 100 ℃.
상기 응고공정은 황산칼슘과 염화마그네슘을 간수로 하여 가열된 콩물에 혼합함으로써 순두부 형태로 만드는 과정이다.The coagulation process is a process of making calcium tofu by mixing calcium sulfate and magnesium chloride as heated water and mixing it with heated soybean water.
상기 파쇄공정은 응고된 순두부를 지름이 대략 4-5cm 정도의 크기가 되도록 으깨어 주는 과정이다.The crushing process is a process of crushing the solidified tofu to the size of about 4-5cm in diameter.
상기 압착공정은 상기 파쇄공정을 거치면서 파쇄된 두부를 두부판에 부은 후, 압착기를 이용하여 압착시킴으로써 두부형상으로 만들어 주는 과정이다.The pressing process is a process of pouring the crushed tofu tofu plate during the crushing process, and then pressing the crushed tofu into a tofu shape by using a pressing machine.
상기 냉각공정은 압착된 두부를 냉각시키는 과정이다.The cooling process is a process of cooling the compressed tofu.
이상에서 설명한 바와 같이 본 발명에 따른 당귀두부 제조방법에 의하면, 당귀성분이 함유된 두부를 통해 소비자의 건강증진을 도모할 수 있으며, 보다 질 좋은 고품격의 두부를 제조함으로써 소비자의 다양한 취향을 만족시킬 수 있고, 각종 성인병으로 고생하는 대부분의 환자들에게 보다 유용한 식품을 제공할 수 있는 효과가 있다.As described above, according to the present invention, the method for manufacturing a tangui tofu can improve consumer health through tofu containing a tangui component, and satisfy the various tastes of consumers by manufacturing a higher quality tofu. In addition, there is an effect that can provide more useful food to most patients suffering from various adult diseases.
도 1은 본 발명에 따른 당귀두부 제조방법을 나타낸 흐름도이다.1 is a flow chart showing a method for producing donkey tofu according to the present invention.
Claims (1)
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| KR100901426B1 (en) * | 2007-06-01 | 2009-06-05 | 단국대학교 산학협력단 | Functional Rubus coreanus Miq dubu improved in shelf Life |
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| KR20140127644A (en) * | 2013-04-25 | 2014-11-04 | 최보윤 | Apparatus and Method for Manufacuring Bean Curd and Bean Curd Thereof |
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| JPH01247053A (en) * | 1988-03-28 | 1989-10-02 | Ariyoshi Tamanawa | Herb mugwort-incorporated soybean curd |
| KR19980054257A (en) * | 1996-12-27 | 1998-09-25 | 박상민 | Functional Soymilk and Tofu Manufacturing Method |
| KR20000008607A (en) * | 1998-07-15 | 2000-02-07 | 임영기 | Process for manufacturing gourd bean-curd |
| KR20010008494A (en) * | 1999-07-01 | 2001-02-05 | 김광연 | Medical plants added bean curd manufacturing mehtod |
| KR20030039429A (en) * | 2001-11-13 | 2003-05-22 | 오경식 | A manufacturing process of a bean curd for using a Chinese medicine |
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| KR890003249A (en) * | 1986-08-01 | 1989-04-13 | 끌레심 | Scrap metal melting method and electric furnace for carrying out this method |
| JPH01247053A (en) * | 1988-03-28 | 1989-10-02 | Ariyoshi Tamanawa | Herb mugwort-incorporated soybean curd |
| KR19980054257A (en) * | 1996-12-27 | 1998-09-25 | 박상민 | Functional Soymilk and Tofu Manufacturing Method |
| KR20000008607A (en) * | 1998-07-15 | 2000-02-07 | 임영기 | Process for manufacturing gourd bean-curd |
| KR20010008494A (en) * | 1999-07-01 | 2001-02-05 | 김광연 | Medical plants added bean curd manufacturing mehtod |
| KR20030039429A (en) * | 2001-11-13 | 2003-05-22 | 오경식 | A manufacturing process of a bean curd for using a Chinese medicine |
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| KR100901426B1 (en) * | 2007-06-01 | 2009-06-05 | 단국대학교 산학협력단 | Functional Rubus coreanus Miq dubu improved in shelf Life |
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