KR100926468B1 - 고기김치두부의 제조방법 - Google Patents
고기김치두부의 제조방법 Download PDFInfo
- Publication number
- KR100926468B1 KR100926468B1 KR1020090028323A KR20090028323A KR100926468B1 KR 100926468 B1 KR100926468 B1 KR 100926468B1 KR 1020090028323 A KR1020090028323 A KR 1020090028323A KR 20090028323 A KR20090028323 A KR 20090028323A KR 100926468 B1 KR100926468 B1 KR 100926468B1
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- Prior art keywords
- tofu
- kimchi
- weight
- pork
- meat
- Prior art date
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 95
- 235000021109 kimchi Nutrition 0.000 title claims abstract description 84
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- 238000000034 method Methods 0.000 title claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 title claims description 22
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- 240000002234 Allium sativum Species 0.000 claims abstract description 16
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- 235000010469 Glycine max Nutrition 0.000 claims description 24
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 14
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims description 11
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- 244000298697 Actinidia deliciosa Species 0.000 claims description 7
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- 238000002791 soaking Methods 0.000 claims description 2
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- 235000021108 sauerkraut Nutrition 0.000 claims 1
- 239000000701 coagulant Substances 0.000 abstract description 21
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- 239000000126 substance Substances 0.000 description 8
- 230000032683 aging Effects 0.000 description 6
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- 101100370022 Caenorhabditis elegans tofu-1 gene Proteins 0.000 description 2
- 101100370023 Caenorhabditis elegans tofu-2 gene Proteins 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
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- 239000004310 lactic acid Substances 0.000 description 2
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
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- 239000006002 Pepper Substances 0.000 description 1
- 241000722363 Piper Species 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
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- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 241000218201 Ranunculaceae Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
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- GJYLKIZKRHDRER-UHFFFAOYSA-N calcium;sulfuric acid Chemical compound [Ca].OS(O)(=O)=O GJYLKIZKRHDRER-UHFFFAOYSA-N 0.000 description 1
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- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
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- 229910001425 magnesium ion Inorganic materials 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
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Images
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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Description
처리조건 | 맛 | 식감 | 전체적인 기호도 |
대조구 | 2.2 | 3.0 | 2.0 |
비교예 1 | 1.5 | 1.0 | 1.7 |
비교예 2 | 1.8 | 3.5 | 2.5 |
비교예 3 | 2.5 | 0.8 | 2.8 |
비교예 4 | 2.2 | 1.5 | 1.9 |
실시예 1 | 4.7 | 4.5 | 4.5 |
실시예 2 | 4.8 | 4.5 | 4.8 |
Claims (6)
- 두부 제조방법에 있어서,콩, 돼지고기, 잘게 다져진 숙성김치를 준비하는 단계;상기 콩을 물에 불린 다음 분쇄하고, 이를 다시 끓인 후 여과하여 두유를 제조하는 단계;상기 돼지고기를 잘게 다진 후, 익혀서 다진 돼지고기를 제조하는 단계;상기 제조한 두유에 배추를 소금물에 절인 후, 씻어낸 다음, 절인배추 중량대비 소금 10 ~ 20 중량 %, 고추가루 8 ~ 10 중량 % 생강 2 ~ 4 중량 %, 마늘 5 ~ 7 중량 %, 물 20 ~ 25 중량 %과 새우젓, 밴댕이 등의 잡젓갈인 액젓 1 ~ 2중량%을 넣고 버무려 0 ~ 5 ℃에서 4 ~ 6 개월동안 숙성시킨 숙성김치와 다진 돼지고기를 넣고 가열하여 두부고형물을 제조하는 단계;상기 두부고형물을 성형틀에 넣고 압착시키는 단계;를 포함하여 구성된,고기김치두부의 제조방법.
- 삭제
- 제1항에 있어서,상기 다진 돼지고기 제조시, 다진 돼지고기 1 kg 당에 양파즙 0.5 ~ 2 kg과 생강즙 0.01 ~ 0.3 kg을 넣은 후, 마늘 0.01 ~ 0.2 kg, 키위 0.01 ~ 0.3 kg, 생강 0.01 ~ 0.3 kg을 갈아서 간장 0.01 ~ 0.2 kg과 함께 넣어 0 ~ 3 ℃에서 3 ~ 5 일동안 숙성시킨 후, 기름없이 볶아서 익히는 것을 특징으로 하는,고기김치두부의 제조방법.
- 제1항에 있어서,상기 두부고형물 형성시, 두유 1 kg당 다진 돼지고기 0.1 ~ 0.5 kg과 다진 숙성김치 0.2 ~ 0.8 kg를 첨가하는 것을 특징으로 하는,고기김치두부의 제조방법.
- 제1항 또는 제3항 또는 제4항 중 어느 한 항의 제조방법에 의해 제조되어,두부 내에 돼지고기와 김치가 고루 분포되어 일체화되어 있는 것을 특징으로 하는,고기김치두부.
- 순두부에 있어서,콩과 돼지고기를 준비하고, 배추를 소금물에 절인 후, 씻어낸 다음, 절인배추 중량대비 소금 10 ~ 20 중량 %, 고추가루 8 ~ 10 중량 % 생강 2 ~ 4 중량 %, 마늘 5 ~ 7 중량 %, 물 20 ~ 25 중량 %과 새우젓, 밴댕이 등의 잡젓갈인 액젓 1 ~ 2중량%을 넣고 버무려 0 ~ 5 ℃에서 4 ~ 6 개월동안 숙성시킨 숙성김치를 준비한 후, 상기 콩을 물에 불린 다음 분쇄하고, 이를 다시 끓인 후 여과하여 두유를 제조한 다음, 상기 돼지고기를 잘게 다진 후 다진 돼지고기 1 kg 당에 양파즙 0.5 ~ 2 kg과 생강즙 0.01 ~ 0.3 kg을 넣은 후, 마늘 0.01 ~ 0.2 kg, 키위 0.01 ~ 0.3 kg, 생강 0.01 ~ 0.3 kg을 갈아서 간장 0.01 ~ 0.2 kg과 함께 넣어 0 ~ 3 ℃에서 3 ~ 5 일동안 숙성시킨 후, 이를 기름없이 볶아서 익혀 다진 돼지고기를 제조한 다음, 상기 제조한 두유 1 kg당 다진 돼지고기 0.1 ~ 0.5 kg과 숙성김치 0.2 ~ 0.8 kg를 넣고 가열하여 순두부고형물을 제조하여 순두부 내에 돼지고기와 김치가 고루 분포되어 일체화되어 있는 것을 특징으로 하는,고기김치순두부.
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KR1020090028323A KR100926468B1 (ko) | 2009-04-02 | 2009-04-02 | 고기김치두부의 제조방법 |
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KR101441052B1 (ko) | 2011-12-09 | 2014-09-17 | 조종혁 | 생강 두부의 제조 방법 및 생강 두부 |
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