KR100692295B1 - the manucture method of introduce propolis with bean-curd and the functional bean-curd by manucture of that method - Google Patents

the manucture method of introduce propolis with bean-curd and the functional bean-curd by manucture of that method Download PDF

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KR100692295B1
KR100692295B1 KR1020040055907A KR20040055907A KR100692295B1 KR 100692295 B1 KR100692295 B1 KR 100692295B1 KR 1020040055907 A KR1020040055907 A KR 1020040055907A KR 20040055907 A KR20040055907 A KR 20040055907A KR 100692295 B1 KR100692295 B1 KR 100692295B1
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tofu
propolis
water
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KR20060007150A (en
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양덕승
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    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • 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

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
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  • Polymers & Plastics (AREA)
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  • Mycology (AREA)
  • Agronomy & Crop Science (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

본 발명은 프로폴리스를 가미한 두부제조방법및 이방법에 의해 제조된기능성두부에 관한 것이다.최근에는 전통적인 두부조리 조성물에 한방약재와 유용식물을 절단,여과,분쇄추출물을 콩의 내부조직속에 침투시키는 기능성두부에 관한 것도 제시되고 있다.그럼에도 수분함유량이 높아 유통기간중 각종 바이러스및 박테리아가 번식하기 쉽고, 또한 조리후에도 산패가 쉽다는 점이 대두되고 있는 실정이다.The present invention relates to a method for preparing tofu with propolis and functional tofu prepared by the method. Recently, herbal medicines and useful plants are cut, filtered, and ground extracts are penetrated into the internal tissues of soybean. Functional tofu has also been proposed. However, the fact that its high water content makes it easy to breed various viruses and bacteria during the distribution period, and that it is easy to pass rancid after cooking.

이에 본 발명은 필수아미노산을 많이 함유한 단백질과 지방이 많으며, 소화흡수율이 좋으며, 조리 방법도 100여종이 넘은 유익한 두부이고 한약재등 을 첨가한 여러 두부에도 유통기간중 각종 바이러스및 박테리아가 번식하기 쉽고, 또한 조리후에도 산패가 잘 진행됨에도 불구하고, 본 발명에 따른 프로폴리스를 함류한 두부는 두부에 비해 미생물의 증가가 현저하게 억제됨을 알수 있어, 유통보존기간이 상대적으로 증가되게 하였으며, 또한, 프로폴리스의 여러 유익한 약리기능성으로 알려진 살균작용과 방부작용,진통작용,염증제어작용과 산화방지작용,모세혈관 증강효과등의 효과와 더불어, 각종 미네랄과 비타민,아미노산이 풍부한 기능성두부를 제공할수 있도록 한 것이다.Therefore, the present invention is rich in protein and fat containing a lot of essential amino acids, good absorption of digestion, and the cooking method is more than 100 kinds of beneficial tofu, and various tofu added with herbal medicines are easy to breed various viruses and bacteria during distribution. In addition, despite the well-prepared rancidity after cooking, tofu containing propolis according to the present invention can be seen that the increase in microorganisms is significantly suppressed compared to the tofu, so that the shelf life of the prolonged relative increase, In addition to the bactericidal, antiseptic, analgesic, anti-inflammatory and anti-oxidative effects, and the enhancement of capillary blood vessels, which are known for its beneficial pharmacological function, it is possible to provide functional tofu rich in minerals, vitamins and amino acids. will be.

프로폴리스,두부,단호박Propolis, Tofu, Squash

Description

프로폴리스를 가미한 두부제조방법및 이 방법에 의해서 제조된 기능성두부{the manucture method of introduce propolis with bean-curd and the functional bean-curd by manucture of that method }The manucture method of introduce propolis with bean-curd and the functional bean-curd by manucture of that method}

본 발명은 프로폴리스를 가미한 두부제조방법및 이 방법에 의해서 제조된 기능성두부에 관한 것이다.The present invention relates to a method for producing tofu with propolis and functional tofu prepared by the method.

통상적인 두부제조는 물에 불린 콩을 갈아서 그 액을 끓인 뒤 찌꺼기를 빼내고 응고제로 굳힌 식품으로 중국 한(漢)나라 회남왕(淮南王) 유안(劉安)이 처음 만들었다고 전해지나, 두부는 송(宋)나라 때의 청이록(淸異錄)에 비로소 등장하고 있다. In general, tofu making is made by grinding soybeans soaked in water, boiling the liquor, removing the residue, and hardening it with coagulant. It is said that Chinese tofu was first made by Hui Nam Wang, 劉 安. It appears at the beginning of the Qing Dynasty.

한국에는 고려 말에 성리학자 이색(李穡)의 목은집(牧隱集)에 나오는 것으로 보아 고려 말에 원(元)나라로부터 전래되었으리라 추측된다. In Korea, it appears to have been derived from the Won dynasty at the end of Goryeo, as it appears in the neck silver house of Yi Sok-shik, a scholar of the Confucianism.

두부를 만들기 위해서는 먼저 콩을 충분히 씻은 뒤 여름에는 7∼8시간, 겨울에는 24시간 정도 물에 불린 다음, 그 콩을 꺼내 물을 조금씩 가하면서 분쇄기로 갈고 난 뒤에 다시 물을 더하고 가열한다. To make tofu, first wash the beans well, then soak in water for 7-8 hours in summer and 24 hours in winter, then take out the beans and grind them with a small amount of water, then add water and heat again.

이 경우, 솥에서 직접 끓이거나 보일러에서 증기를 취입한다. 여기서 생긴 것이 콩물[豆汁]인데, 콩물을 무명주머니로 보통 1회 가량 걸러 짜면 두유(豆乳)가 얻어진다. In this case, it is boiled directly in the pot or the steam is blown in the boiler. Soybean water is produced here, soybean milk is obtained by squeezing the bean water with a cotton bag once.

주머니에 남은 찌꺼기는 뜨거운 물로 되풀이하여 가용분을 용해시켜 먼저 두유와 합치며, 마지막으로 남은 찌꺼기를 비지라고 한다. 통에 받은 두유는 70℃ 정도에서 저으며 응고제를 넣으면 콩의 단백질이 굳어진다. The remaining residues in the pouch are repeated with hot water to dissolve the soluble components and combine them with the soy milk first. Soy milk received in the barrel is stirred at about 70 ℃ and the coagulant is hardened soy protein.

응고제로는 간수가 쓰였으나, 최근에는 염화칼슘,황산칼슘을 주성분으로 하는 가루를 쓴다. 그 양은 콩에 대해서 2∼3％로 물에 풀어서 사용하는데, 응고제는 두유 중에 고르게 섞여져야 하며, 너무 강하게 저으면 두부의 질이 나빠진다. 응고제의 첨가가 끝나면 잠시 놓아 두었다가 통속에서 윗물을 어느 정도 떠서 버리고, 가라앉은 응고물은 가만히 국자로 떠서 밑바닥에 구멍이 뚫린 장방형의 상자에 옮긴다. 헝겊을 깔고 일정량의 응고물을 부은 다음, 깔아둔 헝겊을 접어 씌워 뚜껑을 닫고 누름돌로 눌러 놓는다. 누름돌에 눌려 수분은 구멍으로 빠지고 두부가 만들어지는데, 일정 시간이 지나면 누름돌을 치우고 물속에서 상자의 두부를 옮기고 잠시 후 적당히 자르면 완성된 제품이 된다. Coagulant was used as a coagulant, but recently, a powder mainly composed of calcium chloride and calcium sulfate is used. The amount is 2 to 3% of soybeans and used in water. The coagulant should be mixed evenly in soymilk. After the coagulant is added, let it sit for a while, and then scoop the top water out of the container. Lay a cloth, pour a certain amount of coagulum, fold it up, close the lid and press it with a push stone. Moisture is pushed into the hole by pressing the stone, and tofu is made. After a certain time, the stone is removed, the tofu of the box is removed from the water, and after a while, the product is cut.

1모의 중량은 약 200g이 표준이며, 성분과 영양은 식물성식품 중에서도 우수한 영양 식품으로 고형 성분에는 필수아미노산을 많이 함유한 단백질과 지방이 많으며, 소화흡수율이 좋으며, 조리 방법도 100여종이 넘고, 100g당 91kcal의 열량을 낸다. The weight of one mole is about 200g, and the ingredient and nutrition are excellent nutritional food among vegetable foods, and the solid ingredient contains many proteins and fats containing a lot of essential amino acids, good digestion and absorption, and more than 100 kinds of cooking methods, 100g Yields 91 kcal per calorie

이와 같은 두부는 수분이 85% 정도로 높아 오래보관하기가 어렵고 냉장고에서도 쉽게 변질되는 경향을 보인다. Such tofu has a high moisture content of about 85%, making it difficult to store for a long time and tends to deteriorate easily in the refrigerator.

최근에는 전통적인 두부조리 조성물에 한방약재와 유용식물을 절단,여과,분쇄추출물을 콩의 내부조직속에 침투시키는 기능성두부에 관한 것도 제시되고 있다.In recent years, the traditional tofu cooking composition has been proposed for the functional tofu which cuts, filters, and extracts herbal medicines and useful plants into the internal tissues of beans.

그럼에도 수분함유량이 높아 유통기간중 각종 바이러스및 박테리아가 번식하기 쉽고, 또한 조리후에도 산패가 쉽다는 점이 대두되고 있는 실정이다.Nevertheless, due to the high water content, it is easy to breed various viruses and bacteria during the distribution period, and it is easy to produce rancidity after cooking.

본 발명은 상기와 같은 점을 감안하여, 식물성식품중 40%의 단백질을 함유하고 있으며, 소화흡수율이 높은 유익식품으로써 유통보존력을 증진하고자 천연항생물질인 프로폴리스(propolis)를 가미한 프로폴리스를 가미한 두부제조방법및 이 방법에 의해서 제조된 기능성두부제공하고자 한다.In view of the above, the present invention contains 40% of protein in plant foods, and is a beneficial food with high digestive absorption rate, which is added to propolis with natural probiotics (propolis) to enhance distribution preservation. Tofu manufacturing method and functional tofu prepared by this method are provided.

프로폴리스란 꿀벌이 자연의 각종 식물의 나무껍질,싹,꽃,잎등에서 수집한 점액물질을 소재로 꿀벌의 타액과 효소를 혼합화여 만든것으로, 약 20여종의 후라보노이드와 각종 미네랄 22종, 비타민,아미노산등 149종의 혼합물질이 함유된 천연항생물질로 현재 각종 건강보조식품,토양소독제등으로 사용되고 있는 실정으로 국내 보사부는 건강보조식품으로 95년 상반기부터 허가가 난 상태이다.Propolis is made by mixing honey bee saliva and enzyme with mucus material collected from the bark, shoots, flowers, and leaves of nature's various plants. About 20 kinds of flavonoids, 22 kinds of minerals, vitamins, It is a natural antibiotic substance containing 149 kinds of amino acids, and is currently used as various health supplement foods and soil disinfectants. The Ministry of Health and Welfare has been approved as a health supplement food since the first half of 1995.

이에 본 발명은 종래 두부제조과정상에서 제조설비등에 의한 노출되거나, 유통중 유해균에 의한 산패되는 두부에 프로폴리스가 갖고 있는 강력한 살균력과 방부작용및 진통작용, 염증제어작용, 산화방지작용,모세혈관 증강효과등의 약리적인 작용과 영양학적 복합작용에 의해 박테리아나 바이러스감염증에서 부터 노화방지,만성병회복, 면역력강화기능 등의 기능성과 세포 대사에 중요한 역활을 하는 미네랄과 비타민류가 많이 함유된 기능성두부를 제공하고자 하는 것이다.Therefore, the present invention has a strong bactericidal activity and antiseptic action, analgesic action, inflammation control action, antioxidant action, and capillary blood vessels that propolis has in the tofu that is exposed to manufacturing facilities or the like in the process of manufacturing tofu or rancid by harmful bacteria in circulation. Functional tofu containing a lot of minerals and vitamins that play an important role in cell metabolism and anti-aging, chronic disease recovery, immune enhancing function, etc. It is to provide.

상기와 같은 점을 감안하여, 이하 본 발명에 따른 프로폴리스를 가미한 두부제조방법및 이 방법에 의해서 제조된 기능성두부를 제공하고자 하는 것으로, 본 발명에 따른 두부는 프로폴리스의 여러 유익한 약리기능성으로 알려진 살균작용과 방부작용,진통작용,염증제어작용과 산화방지작용,모세혈관 증강효과등의 효과와 더불어, 각종 미네랄과 비타민,아미노산이 풍부한 프로폴리스를 첨가하는 대신 특유의 쓴맛을 저감하기 위해 성분이 고르고 맛이 달며 독이 없고 오장을 편하게 하며, 산후의 혈진통을 낫게하며 눈을 밝게하고 혼백을 밝게 한다는'동의보감 본초'와, "미국 국립 암연구소의 연구에 의하면 오랜 흡연 경력을 가진 사람이 많은 뉴저지주의 남성집단에서 황색의 호박은 폐암으로부터 인체를 지켜주는 세가지 채소(호박, 당근, 고구마) 증의 하나라고 보고 하였다. (농촌진흥청 농업기술정보 자료)"의 인용과, 기타 이뇨 작용을 하여 부종을 낫게 하고 배설을 촉진하며 비타민A가 풍부하여,피부미용에도 효과가 있으며, 해독작용을 하여 남성들의 숙취해소에도 도움이 된다는 연구보고가 있는 단호박가루를 첨가하고 암갈색을 띄는 프로폴리스가 첨가되는 두부의 발색에 주안점을 둔 두부의 제조방법과 이 방법에 의해 제조된 기능성두부를 제공한다.In view of the above, to provide a method for preparing tofu with the propolis according to the present invention and a functional tofu prepared by the method, the tofu according to the present invention is known as the various beneficial pharmacological properties of propolis In addition to the effects of bactericidal, antiseptic, analgesic, inflammatory control, antioxidant, and capillary-enhancing effects, ingredients are added to reduce the specific bitter taste instead of adding propolis rich in minerals, vitamins and amino acids. "Consciousness is a herb" that improves evenness, taste, no poison, eases the five intestines, relieves postpartum bleeding, brightens the eyes and brightens the whites. Yellow zucchini in the men's group of the state has three vegetables (amber, carrot, sweet potato) that protect the human body from lung cancer. (Rural Agricultural Information Service Agricultural Technology Information), and other diuretic medications to help edema, promote excretion, rich in vitamin A, effective in skin beauty, and detoxification effect. It provides a tofu manufacturing method that focuses on the color development of tofu with the addition of sweet pumpkin powder and the dark brown propolis, which has been reported to be helpful for the hangover.

상기와 같은 목적을 위하여 이하 본 발명을 상세히 설명하기로 한다.Hereinafter, the present invention will be described in detail for the above purpose.

[실시예 1]Example 1

검은콩 3kg을 충분히 씻은 뒤 여름에는 7∼8시간, 겨울에는 24시간 정도 물에 불려 물 30컵(6,000㎖)을 가해 분쇄기로 미분하는 단계;Washing enough 3kg of black soybeans and soaking in water for 7-8 hours in summer and 24 hours in winter, adding 30 cups (6,000ml) of water and grinding them into a grinder;

전단계에서 미분된 콩에 다시 물30컵(6,000㎖)을 더하고, 검은콩3kg에 대한 프로폴리스 3ml와 단호박가루 2중량%을 넣고 보일러에서 증기를 취입해 콩물[豆汁]을 얻은후 무명주머니로 걸러 짜 두유(豆乳)를 얻는 단계;Add 30 cups (6,000 ml) of water to the finely ground soybeans in the previous step, add 3 ml of propolis and 2% by weight of sweet pumpkin powder to 3 kg of black soybeans, inject steam from the boiler to obtain soy water, and filter it with cotton bags. Obtaining salty soy milk;

남은 찌꺼기는 뜨거운 물로 되풀이하여 가용분을 용해시켜 먼저 두유와 합쳐 통에 넣어 70℃에서 콩에 대해 2∼3중량％의 간수를 넣고 5분정도 천천히 교반하는 단계;The remaining residue is repeatedly dissolved in hot water to dissolve the soluble components, first combined with the soy milk and put into a bucket, adding 2 to 3% by weight of the brine to the beans at 70 ° C. and slowly stirring for about 5 minutes;

10분간 두었다가 통속에서 윗물을 떠서 버리고, 가라앉은 응고물은 가만히 국자로 떠서 두부판에 헝겊을 깔고 응고물을 부은 다음, 깔아둔 헝겊을 접어 씌워 뚜껑을 닫고 누름돌로 눌러 수분을 빼 두부를 완성한다.Leave the water for 10 minutes, and then scoop up the supernatant from the barrel, and scoop up the dried coagulum with a ladle. .

참고로 상기에서 두부의 원료콩을 검은 콩으로 사용한 것은 암갈색을 띠는 프로폴리스의 발색을 보완하고자 한 것이며, 컵의 량은 1컵당 200㎖ 표준계량컵을 사용함을 의미한다.For reference, the use of raw soybean tofu as a black bean is intended to complement the color development of dark brown propolis, and the amount of cup means using a 200 ml standard measuring cup per cup.

[실시예 2]Example 2

상기와 같은 방법으로 제조된 프롤폴리스를 함유하는 두부의 보존성을 검토하기 위해 본 발명에 의해 제조된 두부의 1∼3 시료(이하, '본 발명시료'라 한다)와 시중판매중인 일반두부 비교시료 1g씩 채취하여 생리식염수로 희석해 표준배양법으로 총균수(CFU)를 측정해 표 1에 정리하였다.1 to 3 samples of the tofu prepared by the present invention (hereinafter referred to as 'the invention sample') and commercially available tofu comparison samples in order to examine the preservability of the tofu containing propolis prepared in the same manner as described above 1 g of each sample was diluted with physiological saline, and the total bacterial counts (CFU) were measured by standard culture.

1일차Day 1 2일차Day 2 3일차Day 3 4일차Day 4 5일차Day 5 본 발명 시료1Sample 1 of the present invention 3.3×105 3.3 × 10 5 3.5×105 3.5 × 10 5 3.6×105 3.6 × 10 5 3.9×105 3.9 × 10 5 4.2×105 4.2 × 10 5 본 발명 시료2Sample 2 of the present invention 3.4×105 3.4 × 10 5 3.5×105 3.5 × 10 5 3.7×105 3.7 × 10 5 3.9×105 3.9 × 10 5 4.0×105 4.0 × 10 5 본 발명 시료3Sample 3 of the present invention 3.5×105 3.5 × 10 5 3.6×105 3.6 × 10 5 3.7×105 3.7 × 10 5 3.9×105 3.9 × 10 5 4.1×105 4.1 × 10 5 비교 시료Comparative Sample 3.5×105 3.5 × 10 5 5.6×105 5.6 × 10 5 9.5×105 9.5 × 10 5 2.5×106 2.5 × 10 6 5.5×107 5.5 × 10 7

상기 표 1과 같이 프로폴리스를 첨가한 각 두부(본 발명 시료1∼3)에 존재하는 세균수의 증가는 비교시료인 일반두부에 비해 미생물의 증가가 현저하게 억제됨을 알 수 있어, 유통보존기간이 상대적으로 증가함을 알 수 있었다.As shown in Table 1, the increase in the number of bacteria present in each of the tofu (Inventive Samples 1 to 3) to which the propolis was added was remarkably suppressed in the increase of microorganisms compared to the general tofu, which is a comparative sample. This increased relatively.

또한, 본 발명에 따른 프로폴리스의 표준첨가량은 표 2, 단호박가루의 첨가는 표 3와 같이, 일반 성인 5명씩 패널로 선정하여 총 7회 5점채점법에 의한 관능테스트에 의해 프로폴리스 특유의 쓴맛에 대한 감지여부에 따라 표준첨가량을 결정하였다.In addition, the standard addition amount of propolis according to the present invention is shown in Table 2, the addition of sweet pumpkin powder, as shown in Table 3, by selecting a panel of five adults each by a sensory test by a five-point scoring method seven times the peculiar bitter taste The amount of standard addition was determined according to whether or not it was detected.

특질 검은콩 3㎏에 대하여 프로폴리스 첨가량(단위;㎖) 1 2 3 4 5 6 7 색 3.45 3.55 3.8 3.6 3.4 3.2 3.1 질감 3.15 3.20 3.55 3.40 3.27 3.15 3.12 향 3.67 3.70 4.05 3.95 3.80 3.65 3.15 전반적인바람직성 3.42 3.48 3.8 3.65 3.49 3.33 3.12
상기 표2와 같이,전반적인 바람직성은 검은콩 3㎏에 대하여 프로폴리스 3㎖을 첨가한 두부일때 가장 바람직함을 알 수 있었다.
특질 검은콩 3㎏에 대하여 프로폴리스 3㎖첨가한두부에 대한 단호박가루첨 가량(단위;중량%) 1 2 3 4 5 6 7 색 2.24 3.24 3.48 3.64 3.74 3.95 4.01 질감 2.31 3.15 3.45 3.46 3.55 3.71 3.80 향 2.38 3.60 3.75 3.95 4.10 4.30 4.31 전반적인바람직성 2.31 3.33 3.56 3.68 3.79 3.98 4.04 quality Propolis added amount (unit; ml) per 3 kg of black beans One 2 3 4 5 6 7 color 3.45 3.55 3.8 3.6 3.4 3.2 3.1 Texture 3.15 3.20 3.55 3.40 3.27 3.15 3.12 incense 3.67 3.70 4.05 3.95 3.80 3.65 3.15 Overall desirability 3.42 3.48 3.8 3.65 3.49 3.33 3.12
As shown in Table 2, the general preference was found to be the most preferable when the tofu added with 3ml of propolis to 3kg of black beans.
quality Addition of sweet pumpkin powder to 3 ml of propolis added to 3 kg of black soybeans (unit:% by weight) One 2 3 4 5 6 7 color 2.24 3.24 3.48 3.64 3.74 3.95 4.01 Texture 2.31 3.15 3.45 3.46 3.55 3.71 3.80 incense 2.38 3.60 3.75 3.95 4.10 4.30 4.31 Overall desirability 2.31 3.33 3.56 3.68 3.79 3.98 4.04

삭제delete

상기 표 3은 프로폴리스의 쓴맛이 두부에서 느껴지지 않을 정도의 단호박가루을 첨가가량을 알기 위해 실시한 것으로, 최소량을 선택한 결과 표3의 1회차에 도시된바와 같이, 검은콩 3kg에 대하여 프로폴리스3㎖를 첨가한 두부에 대해 단호박가루 1중량% 첨가한 결과 평균치 이하의 패널들이 프로폴리스의 쓴맛을 감지하는 수준이였으나, 2중량% 이상을 가미한 경우에는 비교적 각 항목에 걸쳐 비교적 좋은 호응도를 보였으나, 과다한 당도에 의한 두부의 본 맛을 상실하지 않도록 검은콩 3kg에 대하여 프로폴리스3㎖를 첨가한 두부에 대해 단호박가루 2중량% 첨가량을 선택하도록 한 것이다.Table 3 is carried out to know the addition amount of sweet pumpkin powder so that the bitter taste of propolis is not felt in the tofu, as shown in the first round of Table 3 as a result of selecting the minimum amount, 3 ml of propolis for 3kg of black beans As a result of adding 1% by weight of sweet pumpkin powder to the added tofu, the below-average panels sensed the bitter taste of propolis, but when it added more than 2% by weight, it showed relatively good response to each item. In order not to lose the taste of tofu due to excessive sugar content, 2 weight% of sweet pumpkin flour was selected for tofu added with 3 ml of propolis to 3 kg of black beans.

상기와 같이 본 발명은 필수아미노산을 많이 함유한 단백질과 지방이 많으며, 소화흡수율이 좋으며, 조리 방법도 100여종이 넘은 유익한 두부이고 한약재등 을 첨가한 여러 두부에도 유통기간중 각종 바이러스및 박테리아가 번식하기 쉽고, 또한 조리후에도 산패가 잘 진행됨에도 불구하고, 본 발명에 따른 프로폴리스를 함류한 두부는 두부에 비해 미생물의 증가가 현저하게 억제됨을 알수 있어, 유통보존기간이 상대적으로 증가되게 하였으며, 또한, 프로폴리스의 여러 유익한 약리기능성으로 알려진 살균작용과 방부작용,진통작용,염증제어작용과 산화방지작용,모세혈관 증강효과등의 효과와 더불어, 각종 미네랄과 비타민,아미노산이 풍부한 기능성두부를 제공할수 있도록 한 것이다.As described above, the present invention is rich in protein and fat containing a lot of essential amino acids, good digestion and absorption, and the cooking method is more than 100 kinds of beneficial tofu, and various tofu added with herbal medicines also breed various viruses and bacteria during distribution. Although it is easy to do, and even after rancidity well after cooking, the tofu containing propolis according to the present invention can be seen that the increase of microorganisms is significantly suppressed compared to the tofu, so that the shelf life is relatively increased, In addition to the effects of bactericidal, antiseptic, analgesic, anti-inflammatory, anti-oxidative, and capillary-enhanced effects known as the beneficial pharmacological functions of propolis, it can provide functional tofu rich in minerals, vitamins and amino acids. It would be.

Claims (2)

검은콩 3kg을 충분히 씻은 뒤 여름에는 7∼8시간, 겨울에는 24시간 정도 물에 불려 물 30컵(6,000㎖)을 가해 분쇄기로 미분하는 단계;Washing enough 3kg of black soybeans and soaking in water for 7-8 hours in summer and 24 hours in winter, adding 30 cups (6,000ml) of water and grinding them into a grinder; 전단계에서 미분된 콩에 다시 물30컵(6,000㎖)을 더하고, 검은콩3kg에 대한 프로폴리스 3ml와 단호박가루 2중량%을 넣고 보일러에서 증기를 취입해 콩물[豆汁]을 얻은후 무명주머니로 걸러 짜 두유(豆乳)를 얻는 단계;Add 30 cups (6,000 ml) of water to the finely ground soybeans in the previous step, add 3 ml of propolis and 2% by weight of sweet pumpkin powder to 3 kg of black soybeans, inject steam from the boiler to obtain soy water, and filter it with cotton bags. Obtaining salty soy milk; 남은 찌꺼기는 뜨거운 물로 되풀이하여 가용분을 용해시켜 먼저 두유와 합쳐 통에 넣어 70℃에서 콩에 대해 2∼3중량％의 간수를 넣고 5분정도 천천히 교반하는 단계;The remaining residue is repeatedly dissolved in hot water to dissolve the soluble components, first combined with the soy milk and put into a bucket, adding 2 to 3% by weight of the brine to the beans at 70 ° C. and slowly stirring for about 5 minutes; 10분간 두었다가 통속에서 윗물을 떠서 버리고, 가라앉은 응고물은 가만히 국자로 떠서 두부판에 헝겊을 깔고 응고물을 부은 다음, 깔아둔 헝겊을 접어 씌워 뚜껑을 닫고 누름돌로 눌러 수분을 빼 두부를 완성함을 특징으로 하는 프로폴리스를 가미한 두부제조방법.Leave the top water in a bucket for 10 minutes, and then scoop up the dried coagulate with a ladle. Tofu manufacturing method with a propolis, characterized in that. 제1항의 방법에 의해서 제조된 프로폴리스성분이 함유된 기능성두부.Functional tofu containing a propolis component prepared by the method of claim 1.
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