KR101251747B1 - Manufacturing method of high-protein bean curd using peel soybean - Google Patents
Manufacturing method of high-protein bean curd using peel soybean Download PDFInfo
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 54
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 16
- 244000068988 Glycine max Species 0.000 title claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 235000013322 soy milk Nutrition 0.000 claims abstract description 31
- 238000009835 boiling Methods 0.000 claims abstract description 15
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 12
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 12
- 239000000701 coagulant Substances 0.000 claims abstract description 9
- 238000000227 grinding Methods 0.000 claims abstract description 8
- 230000006835 compression Effects 0.000 claims abstract description 5
- 238000007906 compression Methods 0.000 claims abstract description 5
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 238000005345 coagulation Methods 0.000 claims description 9
- 230000015271 coagulation Effects 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 6
- 238000007602 hot air drying Methods 0.000 claims description 5
- 238000002347 injection Methods 0.000 claims description 3
- 239000007924 injection Substances 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 241001107116 Castanospermum australe Species 0.000 claims description 2
- 235000021279 black bean Nutrition 0.000 claims description 2
- 238000007599 discharging Methods 0.000 abstract description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 2
- 235000013601 eggs Nutrition 0.000 description 5
- 238000000465 moulding Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 2
- 239000011259 mixed solution Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000013605 boiled eggs Nutrition 0.000 description 1
- 239000011449 brick Substances 0.000 description 1
- 235000019646 color tone Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000020274 sesame milk Nutrition 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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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
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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
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
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- 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
- A23V2200/254—Particle size distribution
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- 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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- 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
- A23V2300/31—Mechanical treatment
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- 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
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Abstract
본 발명은 껍질을 벗긴 콩을 이용하여 고단백의 두부를 제조하는 방법인데 보다 구체적인 것은 껍질을 벗긴 콩을 마쇄기를 이용하여 마쇄하고 마쇄된 콩을 스크류 압착여과기로 압착여과하여 비지와 두유를 분리한 다음, 두유를 간접끓임솥에 넣고 102℃까지 끓여서 38℃∼40℃로 식힌 다음 응고제를 넣고 잘 혼합한 뒤, 두부 성형용기에 옮겨 담아 열풍 건조 및 응고실에 넣어서 건조실안의 온도가 80℃∼85℃를 유지하게 하여 발생된 수분을 강제 배출시킴으로써 고단백 두부를 만들게 되는데 38℃∼40℃이하로 냉각시킨 두유를 교반기에 넣고 응고제를 투입하여 잘 교반한 뒤 주입기를 이용하여 일정형상의 두부성형기에 담아 열처리실에 넣고 1시간 응고시켜서 일정형상의 두부를 완성하는 껍질을 벗긴 콩으로 고단백 두부의 제조방법이다.The present invention is a method for producing high protein tofu using peeled soybeans, more specifically, the peeled soybeans are ground using a grinding machine and the crushed beans are compressed with a screw compression filter to separate soybean and soy milk. Put soymilk in an indirect boiling pot, boil it to 102 ℃, cool it to 38 ℃ ~ 40 ℃, add coagulant and mix well. The high protein tofu is made by forcibly discharging the generated water by maintaining the soymilk. The soymilk cooled below 38 ℃ ~ 40 ℃ is added to the stirrer, and the coagulant is added and stirred well. It is a method of manufacturing high protein tofu with peeled soybeans that are put into a thread and solidified for 1 hour to complete a tofu.
Description
본 발명은 껍질을 벗긴 콩을 이용하여 고단백의 두부를 제조하는 방법인데 보다 구체적인 것은 껍질을 벗긴 콩을 320메쉬 입도로 12~13브릭스 이상 농도가 되게 마쇄한 다음, 스크류압착 여과기에 넣어 비지와 두유로 분리하고 분리된 두유를 간접 끓임솥에 넣고 교반하면서 102℃까지 끓인 다음 열공급을 중단하고 가열된 두유를 펌프로 유인하여 끓임솥으로 다시 분사시키면서 냉각팬을 작동시켜 40℃이하로 식혀서 교반기에 일정량을 담고 응고제를 투입하여 잘 혼합한 뒤 두부성형용기에 담아 응고실에 넣고 1시간 동안 응고시켜서 일정형상의 고단백 두부를 제조하는 것이다.
The present invention is a method for manufacturing high protein tofu using peeled soybeans, more specifically, the shelled soybeans to a concentration of 12 ~ 13 briquettes with a 320 mesh particle size, and then put into a screw compression filter to put the bean and soy milk The soymilk is separated into an indirect boiling pot and boiled up to 102 ℃ while stirring.Then, the heat supply is stopped, and the heated soymilk is attracted with a pump and sprayed again into the boiling pot.The cooling fan is operated to cool down below 40 ℃. Put the coagulant and mix well, put it in the tofu molding container and put it in the coagulation chamber to solidify for 1 hour to prepare a high-protein tofu of a certain shape.
종래의 고단백 두부는 삶은 계란의 노른자만을 분리하여 열풍건조시키고 이를 분쇄하여 분말을 만들어서 분리공정에 의해 분리한 두유원액과 1:1~1:9의 범위로 혼합하여 혼합액을 제조하고 혼합액을 틀에 넣고 간수를 첨가하는 응고공정과 물빼기 공정을 거쳐 계란이 혼합된 두부를 제조하는 것으로 계란형상의 바탕을 구성하는 2차 두부와 모양을 구성하는 1차 두부의 색상 농도가 각기 다르도록 계란분말을 혼합 조정하여 1차 두부에 형상을 부여한 후 이것을 2차 두부가 굳기전에 두부틀에 넣고 함께 응고시키는 방법으로 만들고 있다.Conventional high protein tofu is separated from only the yolks of boiled eggs and dried by hot air, then pulverized to make powder, mixed with soy milk solution separated by the separation process in the range of 1: 1 ~ 1: 9 to prepare a mixed solution and mixing the mixed solution into the mold. Tofu mixed with eggs through the coagulation process and the draining process, and then the water is added. The egg powder is mixed so that the color tones of the second tofu and the first tofu are different. After adjusting and giving shape to the primary tofu, it is put into the tofu mold and solidified together before the secondary tofu is hardened.
그러나 이러한 두부제조방법은 공정이 복잡하고 계란노란자를 특수가공해야 하므로 제조가 어려운 불편이 있었다.
However, this tofu manufacturing method was difficult to manufacture because the process is complicated and the egg yellow must be specially processed.
본 발명은 상기와 같은 종래의 불편을 개선하여 계란 노란자를 별도 넣지 않고 순식물성의 고단백질 두부를 제조하는 것이다.
The present invention is to improve the conventional inconvenience as described above to prepare a pure vegetable high protein tofu without separately putting egg yellow.
이를 위해 본 발명은 껍질을 벗긴 콩을 마쇄기를 이용하여 마쇄하고 마쇄된 콩을 스크류 압착여과기로 압착여과하여 비지와 두유를 분리한 다음, 두유를 간접끓임솥에 넣고 102℃까지 끓여서 40℃로 식힌 다음 응고제를 넣고 잘 혼합한 뒤, 두부 성형용기에 옮겨 담아 열풍 건조 및 응고실에 넣어서 건조실안의 온도를 80℃∼85℃로 유지되게 하여 발생된 수분을 강제 배출시킴으로써 고단백 두부를 만들게 되는데 40℃이하로 냉각시킨 두유를 교반기에 넣고 응고제를 투입하여 잘 교반한 뒤 주입기를 이용하여 일정형상의 두부성형기에 담아 열처리실에 넣고 1시간 응고시켜서 일정형상의 두부를 완성하는 것이다.
To this end, the present invention is to crush the peeled soybeans using a crusher and to filter the crushed soybeans with a screw compression filter to separate the sesame and soy milk, put the soy milk in an indirect boiling pot and boil to 102 ℃ to cool to 40 ℃ Next, coagulant is added and mixed well, transferred to a tofu molding container and placed in a hot air drying and coagulation chamber to maintain the temperature in the drying chamber at 80 ° C. to 85 ° C. to produce high protein tofu by forcibly discharging the generated moisture. The soymilk cooled with a stirrer is added to the coagulant and stirred well, then put into a tofu molding machine using an injector, and put into a heat treatment chamber to solidify for 1 hour to complete a tofu.
이와 같이 제조된 본 발명은 두유 농도가 13브릭스를 유지하도록하여 끓임솥에서 102℃로 끓이고 끓여진 두유는 가열을 중지하고 끓여진 두유를 펌프(4)로 흡인하여 다시 끓임솥 상부에 장치한 분사노즐(5)을 통해 끓임솥 내부로 분사함과 동시에 끓임솥 주벽에 장치한 냉각팬(6)을 작동시켜서 두유액을 38℃∼40℃로 냉각시킴에 따라 응고가 늦어지는 특징이 있고 천천히 응고되므로 연두부와 경두부 사이의 경도를 유지하여 맛이 부드럽고 쉽게 부서지지 않으며 껍질을 벗긴콩으로 만들어져 있어서 맛이 단백하면서 깔끔한 고단백 두부를 만들어 어린이와 어른이 다 같이 좋아할 수 있는 영양가 높은 두부가 되는 것이다.The present invention prepared as described above so that the soymilk concentration is maintained to 13 bricks boiled at 102 ℃ in the boiling pot and boiled soy milk stops heating and aspirated boiled soy milk with a pump (4) and sprayed on top of the boiling pot again The solidification is slowed down by spraying the inside of the cooker through the nozzle (5) and operating the cooling fan (6) installed on the main wall of the cooker to cool the soymilk to 38 ℃ ~ 40 ℃. Therefore, it maintains the hardness between the soft and soft tofu, so the taste is soft and not easily broken, and it is made of peeled soybeans, so the taste is protein and clean, high protein tofu is made with nutritious tofu that both children and adults can like together.
또, 본 발명은 그 형상을 계란형상으로 만들거나 항아리 형상으로 만들어 색상을 다양하게 함으로써 기호도를 높여 먹기 좋으면서 영양효과가 큰 두부를 제조할 수 있는 이점이 있다.
In addition, the present invention has the advantage that it is possible to produce tofu while having a good nutritional effect by increasing the degree of preference by making the shape of the egg shape or a jar shape to vary the color.
도 1은 본 발명의 제조 방법 예시도
도 2는 스크류 여과기 예시도
도 3은 계란형 두부 제조용기 예시도
도 4는 계란형 두부 단면도
도 5는 끓임솥을 겸한 냉각기 예시도이다.1 is an illustration of a manufacturing method of the present invention
2 is an illustration of a screw filter
Figure 3 is an illustration of an egg-shaped tofu production container
Figure 4 is an egg-shaped tofu cross section
5 is an exemplary view of a cooler that also serves as a cooker.
본 발명은 껍질을 벗긴 콩을 마쇄기에 넣고 마쇄하여 입도 320메쉬, 농도 12~13브릭스로 마쇄하는 마쇄단계와;The present invention comprises a grinding step of grinding the peeled beans into the grinding machine to grind to a particle size of 320 mesh, concentration 12 ~ 13 brix;
마쇄한 콩물을 전동스크류가 장치된 압착여과기(2)에 넣고 압착여과하여 두유를 여과망(2a)으로 비지는 배출구(2b)으로 분리배출되게하여 13브릭스 농도가 되는 콩물을 취하는 두유제조 단계와;A soymilk production step in which the crushed soybeans are placed in a compression filter (2) equipped with an electric screw and compressed and filtered so that the soymilk is separated and discharged into an outlet (2b) that is soaked into the filter network (2a) to take soybeans having a concentration of 13 brixes;
13브릭스농도를 갖는 두유를 간접 끓임솥(3)에 넣어 교반하면서 102℃도까지 끓이는 끓임단계와; A boiling step of boiling soymilk having a concentration of 13 brix in an indirect boiling pot (3) and boiling to 102 ° C;
102℃로 끓인 두유를 열공급을 중단하고 끓여진 두유를 펌프(4)로 흡인하여 다시 끓임솥 상부에서 끓임솥 내부로 장치된 분사노즐(5)을 통해 분사시키고 끓임솥 주벽에 장치된 냉각팬(6)을 작동시켜서 두유액을 38℃~40℃로 식히는 식힘단계와;The soymilk boiled at 102 ℃ stops the heat supply, and the boiled soymilk is sucked with a pump (4) and sprayed again through the injection nozzle (5) installed in the boiler at the top of the boiler, and the cooling fan installed on the main wall of the boiler ( 6) the cooling step of cooling the soymilk to 38 ℃ ~ 40 ℃ by operating;
38℃~40℃되는 두유를 교반기에 담고 응고제를 투입하여 잘 혼합한 뒤 두부응고 용기(7)(7a)(7b)에 옮겨 담고 80℃~85℃되는 열풍건조실에 넣어 열풍기를 작동시키면서 가열응고시켜서 다양한 형상의 두부(8)(8a)(8b)를 제조하는 고단백 두부의 제조방법이다.Put soymilk at 38 ℃ ~ 40 ℃ in a stirrer, add coagulant, mix well, transfer it to tofu coagulation vessel (7) (7a) (7b), put it in hot air drying room at 80 ℃ ~ 85 ℃, and heat coagulation To produce
또한 본 발명은 38~40℃되는 두유를 교반기에 담고 응고제를 투입하여 잘 교반한 다음 4각형 두부응고용기(7)에 넣어 응고시키거나 주입기를 사용하여 계란 모양으로 만든 두부성형 용기(7b) 또는 항아리봉지형두부 용기(7a)에 담아 씰링한 후 80℃~85℃되는 열풍건조실에 넣고 1시간 동안 응고시키면 계란형상의 두부(8a) 또는 항아리 형상의 두부를 만들 수 있으며, 계란형상의 두부(8a)를 제조할 때, 별도의 공정에서 만든 검정콩 경두부를 계란형상의 두부 속에 넣어 속알갱이(8b)가 있는 계란형상의 두부를 만들 수 있는 것이 포함되는 고단백 두부의 제조방법이다.
In addition, the present invention is to put the soy milk 38 ~ 40 ℃ in a stirrer and add a coagulant and stir well, then put into a square tofu coagulation container (7) to coagulate or made an egg-shaped tofu shaped container (7b) or Sealed in jar-shaped tofu container (7a) and sealed in a hot air drying room at 80 ℃ ~ 85 ℃ to solidify for 1 hour to make egg-shaped tofu (8a) or jar-shaped tofu, egg-shaped tofu (8a) When manufacturing, is a method of manufacturing high protein tofu, which includes to make the egg-shaped tofu with the inner kernel (8b) by putting the black bean tofu made in a separate process into the egg-shaped tofu.
2 : 압착여과기 2a : 여과망
2b : 배출구 3 : 끓임솥
4 : 펌프 5 : 분사노즐
6 : 냉각팬 7,7a,7b : 두부용기
8,8a,8b : 두부2:
2b: outlet 3: boiling pot
4
6:
8,8a, 8b: tofu
Claims (2)
마쇄한 콩물을 전동스크류가 장치된 압착여과기(2)에 넣고 압착여과하여 두유를 여과망(2a)으로 비지는 배출구(2b)으로 분리배출되게하여 13브릭스 농도가 되는 콩물을 취하는 두유제조 단계와;
13브릭스농도를 갖는 두유를 간접 끓임솥(3)에 넣어 교반하면서 102℃도까지 끓이는 끓임단계와;
102℃로 끓인 두유를 열공급을 중단하고 끓여진 두유를 펌프(4)로 흡인하여 다시 끓임솥 상부에서 끓임솥 내부로 장치된 분사노즐(5)을 통해 분사시키고 끓임솥 주벽에 장치된 냉각팬(6)을 작동시켜서 두유액을 38℃~40℃로 냉각시키는 식힘단계와;
38℃~40℃로 냉각시킨 두유를 교반기에 담고 응고제를 투입하여 잘 혼합한 뒤 두부응고용기(7)(7a)(7b)에 옮겨 담고 80℃~85℃되는 열풍건조실에 넣어 열풍기를 작동시키면서 가열응고시켜서 다양한 형상의 두부(8)(8a)(8b)를 제조하는 껍질을 벗긴 콩을 이용한 고단백 두부의 제조방법
A grinding step of grinding the peeled beans into a grinding machine and grinding them into a particle size of 320 mesh and a concentration of 12 to 13 brix;
A soymilk production step in which the crushed soybeans are placed in a compression filter (2) equipped with an electric screw and compressed and filtered so that the soymilk is separated and discharged into an outlet (2b) that is soaked into the filter network (2a) to take soybeans having a concentration of 13 brixes;
A boiling step of boiling soymilk having a concentration of 13 brix in an indirect boiling pot (3) and boiling to 102 ° C;
The soymilk boiled at 102 ℃ stops the heat supply, and the boiled soymilk is sucked with a pump (4) and sprayed again through the injection nozzle (5) installed in the boiler at the top of the boiler, and the cooling fan installed on the main wall of the boiler ( 6) operating the cooling step of cooling the soymilk to 38 ℃ ~ 40 ℃;
Put soymilk cooled to 38 ℃ ~ 40 ℃ in a stirrer, add coagulant, mix well, transfer to tofu coagulation vessel (7) (7a) (7b), put it in hot air drying room at 80 ℃ ~ 85 ℃, and operate hot air fan. Method for producing high protein tofu using peeled soybean to heat-solidify to prepare tofu 8 (8a) (8b) of various shapes
38℃~40℃로 냉각시킨 두유를 교반기에 담고 응고제를 투입하여 잘 교반한 다음 4각형 두부응고용기(7)에 넣어 응고시키거나 주입기를 사용하여 계란 모양으로 만든 두부성형 용기(7b) 또는 항아리봉지형두부응고 용기(7a)에 담아 씰링한 후 80℃~85℃되는 열풍건조실에 넣고 1시간 동안 응고시켜 계란형상의 두부(8a) 또는 항아리 형상의 두부를 제조하고 계란형상의 두부(8a)일 경우 별도의 공정에서 만든 검정콩 경두부를 계란형상의 두부 속에 넣어 속알갱이(8b)가 있는 계란형상의 두부를 만들 수 있게 하는 것이 포함되는 껍질을 벗긴 콩을 이용한 고단백 두부의 제조방법
In claim 1,
Put soymilk cooled to 38 ℃ ~ 40 ℃ in a stirrer, add a coagulant and stir well, and then put into coagulated tofu coagulation container (7) to coagulate or to make egg-shaped tofu shaped container (7b) or jar When sealed in a sealed tofu coagulation container (7a) and put into a hot air drying room at 80 ℃ ~ 85 ℃ to solidify for 1 hour to prepare an egg-shaped tofu (8a) or a jar-shaped tofu and the egg-shaped tofu (8a) Method for producing high protein tofu using peeled soybeans, which includes making black bean tofu made in a separate process into egg-shaped tofu to make egg-shaped tofu with kernels (8b)
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10234328A (en) | 1997-02-25 | 1998-09-08 | Toshikazu Kodo | Production of tofu |
| KR20080100675A (en) * | 2007-05-14 | 2008-11-19 | 이창열 | Using constant temperature water bath for instant bio-uncurled bean curb to method & the machine |
| KR100906649B1 (en) * | 2009-04-03 | 2009-07-07 | 이기범 | A making method for the black bean curd of a black sesame seed |
| KR20100052596A (en) * | 2008-11-11 | 2010-05-20 | 이진우 | A method of producing bean curd for sanitary packing by using a fine soy milk making soy bean seed leaf of electric oven natural hardening method |
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2011
- 2011-02-15 KR KR1020110013309A patent/KR101251747B1/en active IP Right Grant
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10234328A (en) | 1997-02-25 | 1998-09-08 | Toshikazu Kodo | Production of tofu |
| KR20080100675A (en) * | 2007-05-14 | 2008-11-19 | 이창열 | Using constant temperature water bath for instant bio-uncurled bean curb to method & the machine |
| KR20100052596A (en) * | 2008-11-11 | 2010-05-20 | 이진우 | A method of producing bean curd for sanitary packing by using a fine soy milk making soy bean seed leaf of electric oven natural hardening method |
| KR100906649B1 (en) * | 2009-04-03 | 2009-07-07 | 이기범 | A making method for the black bean curd of a black sesame seed |
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