KR100736460B1 - Manufacturing method for bean curd containing lotus leaves and green tea leaves - Google Patents
Manufacturing method for bean curd containing lotus leaves and green tea leaves Download PDFInfo
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- KR100736460B1 KR100736460B1 KR1020050050094A KR20050050094A KR100736460B1 KR 100736460 B1 KR100736460 B1 KR 100736460B1 KR 1020050050094 A KR1020050050094 A KR 1020050050094A KR 20050050094 A KR20050050094 A KR 20050050094A KR 100736460 B1 KR100736460 B1 KR 100736460B1
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 56
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 41
- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 36
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 36
- 235000006510 Nelumbo pentapetala Nutrition 0.000 title claims abstract description 36
- 235000009569 green tea Nutrition 0.000 title claims abstract description 36
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 22
- 244000068988 Glycine max Species 0.000 claims abstract description 21
- 235000013322 soy milk Nutrition 0.000 claims abstract description 16
- 239000000203 mixture Substances 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 8
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 8
- 239000000701 coagulant Substances 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 3
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 3
- 230000001112 coagulating effect Effects 0.000 claims abstract description 3
- 238000001914 filtration Methods 0.000 claims abstract description 3
- 235000013336 milk Nutrition 0.000 claims abstract description 3
- 239000008267 milk Substances 0.000 claims abstract description 3
- 210000004080 milk Anatomy 0.000 claims abstract description 3
- 238000010298 pulverizing process Methods 0.000 claims abstract description 3
- 238000005406 washing Methods 0.000 claims abstract description 3
- 238000002791 soaking Methods 0.000 claims abstract 2
- 239000000843 powder Substances 0.000 claims description 8
- 235000019640 taste Nutrition 0.000 abstract description 9
- 238000000227 grinding Methods 0.000 abstract description 6
- 230000015271 coagulation Effects 0.000 abstract description 5
- 238000005345 coagulation Methods 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 5
- 230000000052 comparative effect Effects 0.000 description 8
- 235000013616 tea Nutrition 0.000 description 8
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 6
- 239000004480 active ingredient Substances 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 2
- 240000006891 Artemisia vulgaris Species 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000001784 detoxification Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 description 1
- 235000003097 Artemisia absinthium Nutrition 0.000 description 1
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 241001107116 Castanospermum australe Species 0.000 description 1
- 241000283153 Cetacea Species 0.000 description 1
- 235000011511 Diospyros Nutrition 0.000 description 1
- 244000236655 Diospyros kaki Species 0.000 description 1
- 208000008967 Enuresis Diseases 0.000 description 1
- 241000282374 Puma concolor Species 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 239000001138 artemisia absinthium Substances 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000021279 black bean Nutrition 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 210000004207 dermis Anatomy 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000003172 expectorant agent Substances 0.000 description 1
- 230000003419 expectorant effect Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 230000009931 harmful effect Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 235000021058 soft food Nutrition 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 235000021147 sweet food Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Classifications
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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
- 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
- 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
- A23L11/30—Removing undesirable substances, e.g. bitter substances
-
- 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
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/214—Tea
-
- 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
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- 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)
- Agronomy & Crop Science (AREA)
- Mycology (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
본 발명은 연잎과 녹차를 함유한 두부의 제조방법에 관한 것으로서, 특히 본 발명은 두부의 제조공정 중 불린 콩의 분쇄단계에서 연잎을 투입하고, 이어서 두유의 응고단계에서 녹차를 투입하여 연잎과 녹차가 갖는 여러 효능을 두부에 도입하면서도 두부의 맛에 문제가 없도록 한 두부의 제조방법에 관한 것이다.The present invention relates to a manufacturing method of tofu containing lotus leaf and green tea, and in particular, the present invention is added to the lotus leaf in the grinding step of soybean soaked during the manufacturing process of the tofu, and then the green tea is added to the lotus leaf and green tea in the coagulation step of soy milk. The present invention relates to a method of preparing tofu that has no problem in the taste of tofu while introducing various effects.
본 발명에 따른 연잎과 녹차를 함유한 두부의 제조방법은 콩을 선별하고 세척한 후, 4~12시간 침지하여 불리는 단계; 상기 불린 콩과 물, 그리고 연잎을 함께 투입하여 분쇄하는 단계; 분쇄한 콩 혼합물을 90℃~120℃로 30~40분간 가열하고 30 내지 50 메쉬 정도의 거름망으로 걸러 두유와 비지로 분리하는 단계; 상기 두유에 녹차를 [100:3 내지 100:20] 중량비로 혼합한 후, 80℃~90℃로 가열하면서 두유 혼합물에 대하여 응고제를 0.005 내지 0.02중량% 혼합하여 응고시키는 단계; 및 응고된 두유 혼합물을 형틀에 투입하고 탈수하여 두부를 성형하는 단계를 포함하여 이루어진다.The method for producing tofu containing lotus leaf and green tea according to the present invention comprises selecting and washing the beans, followed by soaking for 4 to 12 hours; Pulverizing the soaked beans, water and lotus leaf together; Heating the pulverized soybean mixture at 90 ° C. to 120 ° C. for 30 to 40 minutes, and filtering the soybean milk and sesame seeds through a strainer of about 30 to 50 mesh; Mixing the soymilk with green tea in a weight ratio of [100: 3 to 100: 20] and then coagulating by mixing 0.005 to 0.02% by weight of a coagulant with respect to the soymilk mixture while heating to 80 ° C to 90 ° C; And putting the coagulated soymilk mixture into the mold and dehydrating to form the tofu.
녹차, 연잎, 두부, 비지, 응고 Green tea, lotus leaf, tofu, bean curd, coagulation
Description
본 발명은 연잎과 녹차를 함유한 두부의 제조방법에 관한 것으로서, The present invention relates to a method for producing tofu containing lotus leaf and green tea,
특히 본 발명은 두부의 제조공정 중 불린 콩의 분쇄단계에서 연잎을 투입하고, 이어서 두유의 응고단계에서 녹차를 투입하여 연잎과 녹차가 갖는 여러 효능을 두부에 도입하면서도 두부의 맛에 문제가 없도록 한 두부의 제조방법에 관한 것이다.In particular, the present invention is to put the lotus leaf in the grinding step of soybeans during the manufacturing process of tofu, and then to the green tea in the coagulation step of soy milk to introduce the various effects of the lotus leaf and green tea to the tofu without problems of tofu It relates to a manufacturing method of tofu.
최근 산업화 및 도시화의 발달에 따라 과거에는 생각지 못했던 환경호르몬의 폐해가 각종 연구에 의하여 알려지고, 이에 따라 단기간에 대량 생산된 쾌적한 주거환경과 입에 부드럽고 달콤한 음식이 갖는 문제점이 부각되고 있다.Recently, due to the development of industrialization and urbanization, the harmful effects of environmental hormones, which were not thought of in the past, are known by various studies, and accordingly, a problem of having a pleasant residential environment and a soft and sweet food in the mouth in a short period of time has been highlighted.
이러한 경향에 발맞춰 도시민의 건강에 대한 관심이 증가되면서 전래의 콩 가공식품인 두부가 각광받고 있으며, 두부가 갖는 이로움을 더 증가시키고자 새롭게 두부를 제조하는 방법이 제안되고 있다.In line with this trend, as the interest in the health of urban residents increases, tofu, which is a conventional soybean processed food, is in the spotlight, and a new method of manufacturing tofu has been proposed to further increase the benefits of tofu.
두부와 관련된 종래기술, 특히 본 발명이 목적으로 하는 녹차를 이용한 두부 제조방법과 관련된 종래기술로는, In the prior art related to tofu, in particular the related art related to the tofu manufacturing method using the green tea for the purpose of the present invention,
쑥차, 녹차, 감잎차 등의 다양한 차를 이용한 두부의 제조방법과 관련된 특허공개 제2000-0006907호(2000.02.07) 『茶두부 제조방법』과, Patent Publication No. 2000-0006907 (2000.02.07) 『Tea tofu manufacturing method』 relating to the manufacturing method of tofu using various teas such as mugwort tea, green tea, persimmon leaf tea,
녹차의 유효성분을 두부에 도입하면서도 두부의 변색 방지와 장기간의 신선도 유지를 위하여 식물성유를 두부 제조공정 중에 첨가하는 것과 관련된 특허등록 제0427801호(2004.04.07) 『녹차분을 이용한 촉차두부의 제조방법 및 그 방법에 의하여 제조된 녹차두부』 등이 있다.Patent registration No. 0427801 (2004.04.07) relating to adding vegetable oil during the tofu manufacturing process to prevent discoloration and maintain long-term freshness of green tea while introducing the active ingredient of green tea tofu Method and green tea tofu prepared by the method.
본 발명은 종래 다양하게 변형된 두부제조방법의 일환으로써 녹차를 이용한 두부를 제조하되, 한발 더 나아가 연잎의 유효성분을 두부에 도입하면서도 두부의 맛에 문제가 없도록 한 두부 제조방법을 제공하는 것을 목적으로 한다.The present invention is to produce a tofu using green tea as part of a conventionally modified tofu manufacturing method, to provide a tofu manufacturing method so that there is no problem in the taste of tofu while introducing an active ingredient of lotus leaf to the tofu one step further. It is done.
상기와 같은 목적을 달성하기 위하여 본 발명에 따른 연잎과 녹차를 함유한 두부의 제조방법은 콩을 선별하고 세척한 후, 4~12시간 침지하여 불리는 단계; 상기 불린 콩과 물, 그리고 연잎을 함께 투입하여 분쇄하는 단계; 분쇄한 콩 혼합물을 90℃~120℃로 30~40분간 가열하고 30 내지 50 메쉬정도의 거름망으로 걸러 두유와 비지로 분리하는 단계; 상기 두유에 녹차를 [100:3 내지 100:20] 중량비로 혼합한 후, 80℃~90℃로 가열하면서 두유 혼합물에 대하여 응고제를 0.005 내지 0.02중량% 혼합하여 응고시키는 단계; 및 응고된 두유 혼합물을 형틀에 투입하고 탈수하여 두부를 성형하는 단계를 포함하여 이루어진다.In order to achieve the above object, the method for preparing tofu containing lotus leaf and green tea according to the present invention includes selecting and washing soybeans, followed by immersion for 4 to 12 hours; Pulverizing the soaked beans, water and lotus leaf together; Heating the pulverized soybean mixture at 90 ° C. to 120 ° C. for 30 to 40 minutes, and filtering the soybean milk and sesame seeds through a strainer of about 30 to 50 mesh; Mixing the soymilk with green tea in a weight ratio of [100: 3 to 100: 20] and then coagulating by mixing 0.005 to 0.02% by weight of a coagulant with respect to the soymilk mixture while heating to 80 ° C to 90 ° C; And putting the coagulated soymilk mixture into the mold and dehydrating to form the tofu.
특히 상기 연잎 및 녹차는 분말형태인 것이 미감의 부드러움과 연잎과 녹차의 유효성분이 우러나와 두부에 보다 잘 흡수되도록 하는데 보다 적합하다.In particular, the lotus leaf and green tea is in a powder form is more suitable for the softness of the taste and the active ingredient of the lotus leaf and green tea is better absorbed tofu.
일방적으로 연잎은 해독효과와 함께 피를 맑게 해주며, 지혈작용, 항균작용과 혈압저하 작용이 있는 것으로 알려져 있고 민간에서는 야뇨증에 이용해 왔다. 특히 동의보감에서는 연잎의 꼭지를 특별히 하비(荷鼻)라 부르며 이 부분에 임신한 여성의 태를 편안하게 해주고 나쁜 피를 없애주는 효과가 있다고 일러준다.Unilaterally, lotus leaf clears blood with detoxification effect, hemostasis, antibacterial action and blood pressure lowering action, and it has been used for enuresis in the private sector. In particular, Dongbobom calls the stalk of lotus leaf especially hobby and tells that this part has the effect of relaxing pregnant women's womb and eliminating bad blood.
연잎을 이용한 차로는 중국 고래의 감비차(減肥茶)(연잎, 율무, 산사자, 진피 등 함유)가 있는데, 다이어트와 피부미용에 효과가 있는 것으로 알려져 있다.Teas using lotus leaf include Chinese whale Gambibi (減肥 減) (containing lotus leaf, yulmu, mountain lion, dermis, etc.), which is known to be effective for diet and skin beauty.
녹차의 효능은 현재에도 활발하게 연구되고 있으며, 중금속제거, 항산화, 발암성분 무력화, 해독작용, 소염, 거담 작용 등이 알려져 있다. The efficacy of green tea is still being actively studied, and heavy metal removal, antioxidants, carcinogenic compounds, detoxification, anti-inflammatory and expectorant action are known.
두부콩은 일반적으로 대두콩을 사용하는데, 최근에는 검은색 종자가 갖는 특유의 효능이 각광받으면서 검은콩을 사용하여 두부를 제조하기도 한다. 콩을 불리는 단계는 콩의 종류 및 물의 온도에 따라 약간의 차이는 있으나 일반적으로 4~12시간, 보다 바람직하기로는 6~9시간 동안 이루어진다.Tofu beans generally use soy beans, and recently, tofu is made using black beans, while the unique effects of black seeds are highlighted. The so-called soybean is slightly different depending on the type of soybean and the temperature of the water, but is generally 4 to 12 hours, more preferably 6 to 9 hours.
불린 콩은 분쇄기를 이용하여 콩과 물을 함께 투입하면서 갈아주는데, 이때 [콩:물]의 투입량은 일반적으로 중량비로 [1:1 ~1:2] 정도이다. The soybeans are grind | pulverized while putting beans and water together using a grinder, and the amount of [soybean: water] is generally [1: 1 ~ 1: 2] by weight ratio.
본 발명에서는 콩의 분쇄과정에서 연잎을 투입하는데, 투입되는 연잎은 자연에서 채취한 그대로이거나, 건조한 것, 또는 차의 제조와 같이 볶아서 발효시킨 것일 수 있다. In the present invention, the lotus leaf is added in the grinding process of the soybean, the lotus leaf is added as it is taken from nature, or dried, or may be fermented by roasting, such as the production of tea.
두부의 맛을 고려할 경우에는 볶아서 발효시킨 연잎이 바람직할 것이나, 두부의 맛과 함께 제조원가를 고려할 경우에는 건조한 연잎이 바람직하다. Roasted and fermented lotus leaf would be preferable when considering the taste of tofu, but dried lotus leaf is preferable when considering the manufacturing cost along with the taste of tofu.
건조된 연잎을 사용할 경우 균일한 혼합과 양호한 성분 유출을 위하여 분말 형태인 것이 바람직하다. When dried lotus leaf is used, it is preferably in powder form for uniform mixing and good component outflow.
투입되는 연잎은 콩을 기준으로 [100:1 내지 100:15] 중량비로 섞이며, 상기 분쇄과정에서 연잎과 콩 분쇄물이 잘 혼합될 수 있다.Injected lotus leaf is mixed in a weight ratio [100: 1 to 100: 15] based on the beans, the lotus leaf and soy flour may be mixed well in the grinding process.
이어서 분쇄한 상기 콩 혼합물을 90℃~120℃로 30~40분간 가열하고 30 내지 50 메쉬정도의 거름망으로 걸러 두유와 비지로 분리한다. Subsequently, the pulverized soybean mixture is heated at 90 ° C. to 120 ° C. for 30 to 40 minutes, and then separated into a soymilk and bean curd by a strainer of about 30 to 50 mesh.
가열과정에서 연잎의 성분은 우러나오게 되고, 걸러진 두유는 연한 초록색을 띄게 된다.During the heating process, the components of the lotus leaf come out, and the filtered soy milk becomes light green.
다음으로 상기 두유에 녹차를 [100:3 내지 100:20] 중량비로 혼합한 후, 80℃~90℃로 가열하면서 두유 혼합물에 대하여 응고제를 0.005 내지 0.02중량% 혼합하여 응고시키게 된다. Next, green tea is mixed with the soymilk in a weight ratio of [100: 3 to 100: 20], and then coagulated by mixing 0.005 to 0.02% by weight of a coagulant with respect to the soymilk mixture while heating to 80 ° C to 90 ° C.
상기 녹차는 다양한 차 종류 중 야생 작설차 일 수 있으며, 역시 균일한 혼합과 양호한 성분 유출을 위하여 분말 형태의 것을 사용하는 것이 바람직하다. The green tea may be wild snow tea among various tea types, and it is also preferable to use a powder form for uniform mixing and good ingredient outflow.
상기 응고제는 황산칼슘이 일반적으로 사용되며, 전래의 간수를 사용하여 황산칼슘이 내지 못하는 미묘한 두부의 맛을 얻을 수도 있다.As the coagulant, calcium sulfate is generally used, and conventional tofu may be used to obtain a subtle tofu taste that calcium sulfate does not produce.
마지막으로 응고된 두유 혼합물을 형틀에 투입하고 탈수하여 두부를 성형한다. 성형된 두부는 연녹색을 띠며, 절단할 경우 미세한 분말 입자를 육안으로 확인할 수 있다.Finally, the coagulated soymilk mixture is poured into a mold and dehydrated to form tofu. The molded tofu has a light green color, and when cut, fine powder particles can be visually identified.
이상에서 설명한 본 발명에 따른 두부의 제조방법은 다음과 같은 실시예 및 실험예를 통하여 보다 잘 이해할 수 있다.The manufacturing method of tofu according to the present invention described above can be better understood through the following examples and experimental examples.
실시예Example
20kg의 대두와, 500g의 건조된 연잎분말, 300g의 녹차분말, 응고제로 황산칼슘 5g을 준비하였다.20 g of soybean, 500 g of dried lotus leaf powder, 300 g of green tea powder, and 5 g of calcium sulfate were prepared as a coagulant.
본 발명에 따른 제조공정에 따라 불린 콩의 분쇄단계에서 연잎을 투입하고, 응고단계에서 녹차분말을 투입하여 두부를 성형 제조하였다. According to the manufacturing process according to the present invention was added to the lotus leaf in the grinding step of soybean, and the green tea powder was added in the coagulation step to prepare the tofu.
그 결과 전체적으로 연녹색의 두부가 얻어졌고 절단면에는 육안으로 확인할 수 있는 녹차입자가 있었다.As a result, light green tofu was obtained as a whole, and green tea particles were visible on the cut surface.
또한 비교예로서 불린 콩의 분쇄단계에 연잎과 녹차 모두를 투입한 두부(비교예 1)와, 응고단계에서 연잎과 녹차 모두를 투입한 두부(비교예 2)를 제조하였다.In addition, tofu (comparative example 1) in which both lotus leaf and green tea were added to the grinding step of the soybean called as comparative example, and tofu (comparative example 2) in which both lotus leaf and green tea were added in the coagulation step were prepared.
상기 비교예 1의 두부는 색상이 쑥떡 또는 개떡과 같이 짖은 녹색을 띄었고, 비교예 2의 두부는 색상이 균일하지 못하고 불규칙하게 얼룩이 진 상태를 보였고 외면 뿐 아니라 절단면에서 과도한 녹색 입자를 관찰할 수 있었다.The tofu of Comparative Example 1 had a bark-green color as wormwood or dog-tteok, and the tofu of Comparative Example 2 showed a non-uniform and irregularly stained color and excessive green particles could be observed from the cut surface as well as the outer surface. .
풍미의 경우 본 발명의 실시예의 두부는 은은한 녹차향이 나면서도 두부 특유의 비린 맛이 없었으며, 고소하면서도 녹차 특유의 쌉쌀함을 느낄 수 있었다.In the case of flavor, the tofu of the embodiment of the present invention had a mild green tea flavor but did not have the peculiar fishy taste, and it was able to feel the bitterness of the green tea.
이에 비하여 비교예 1의 두부는 떫은맛이 강하였으며, 비교예 2의 두부는 떫은맛과 약간의 풀냄새가 있어 비교예 모두 상품성이 떨어질 수밖에 없는 것으로 판명되었다.On the other hand, the tofu of Comparative Example 1 had a strong astringent taste, and the tofu of Comparative Example 2 had a bitter taste and a slight smell of grass, so that both the comparative examples proved to be inferior in commerciality.
상기에서 설명한 바와 같이 본 발명에 따라 제조된 두부에 연잎과 녹차가 함유되어 있어, 건강식으로 유용하게 취식할 수 있고, 맛에서는 녹차의 산뜻한 맛이 포함되어 콩만으로 제조된 종래 두부에 비해 맛이 우수하다. As described above, the tofu prepared according to the present invention contains lotus leaf and green tea, which can be usefully eaten as a health food, and the taste is superior to conventional tofu prepared only with soybeans, which includes the fresh taste of green tea. Do.
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| KR101088421B1 (en) | 2009-03-27 | 2011-12-01 | 정진교 | Soybeen curd comprising barley sprout and method for preparing the same |
| CN102940044A (en) * | 2012-11-29 | 2013-02-27 | 李文德 | Lotus powder soybean milk and manufacturing method thereof |
| KR101333575B1 (en) | 2012-07-30 | 2013-11-28 | 자연그대로영농조합법인 | Bean curd containing ramie leaves improved in shelf-life and method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101088421B1 (en) | 2009-03-27 | 2011-12-01 | 정진교 | Soybeen curd comprising barley sprout and method for preparing the same |
| KR101333575B1 (en) | 2012-07-30 | 2013-11-28 | 자연그대로영농조합법인 | Bean curd containing ramie leaves improved in shelf-life and method thereof |
| CN102940044A (en) * | 2012-11-29 | 2013-02-27 | 李文德 | Lotus powder soybean milk and manufacturing method thereof |
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