KR101353500B1 - Jjamppong soft bean curd, and method for manufacturing the same - Google Patents
Jjamppong soft bean curd, and method for manufacturing the same Download PDFInfo
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- KR101353500B1 KR101353500B1 KR1020130133299A KR20130133299A KR101353500B1 KR 101353500 B1 KR101353500 B1 KR 101353500B1 KR 1020130133299 A KR1020130133299 A KR 1020130133299A KR 20130133299 A KR20130133299 A KR 20130133299A KR 101353500 B1 KR101353500 B1 KR 101353500B1
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- tofu
- parts
- broth
- champon
- kelp
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- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 239000011345 viscous material Substances 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000008210 xanthophylls Nutrition 0.000 description 1
- 150000003735 xanthophylls Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Description
본 발명은 순두부에 짬뽕재료를 넣고 국물을 혼합하여 제조되는 짬뽕 순두부 및 이의 제조방법에 관한 것으로서, 순두부가 고온의 국물에 의해 풀어지지 않고 원래의 식감을 최대한 유지할 수 있도록 하는 분야에 관한 것이다.The present invention relates to a jjambbong tofu prepared by adding a champon material to the tofu and mixing the broth, and relates to a field that allows the tofu to maintain the original texture as much as possible without being released by hot soup.
순두부는 두부의 제조공정에서 압착공정이 생략된 음식으로서, 콩을 물에 불려서 분쇄한 다음 비지와 두유를 분리하고 분리된 두유를 끓여서 응고제를 넣고 응고시켜 제조되며, 순두부를 형틀에 넣고 압착하여 굳히면 두부를 얻을 수 있다.Soft tofu is a food without the pressing process in the tofu manufacturing process. Soybeans are soaked in water, crushed, and then sewage and soy milk are separated and boiled soy milk is added to a coagulant and coagulated. Tofu can be obtained.
순두부의 원료인 콩은 영양학적으로 우수한 성분과 기능적 가치가 높은 성분을 함유하고 있으며, 포화지방산이 적고 다량의 불포화지방산을 함유하며 콜레스테롤이 없어서 식이지방 섭취조절 및 성인질환을 감소시킬 수 있는 양질의 영양식품이다.Soybean, the raw material of soft tofu, contains high nutritional and high functional value ingredients. It is low in saturated fatty acid, contains a large amount of unsaturated fatty acid, and has no cholesterol, so it can control dietary fat intake and reduce adult disease. Nutritional food.
콩의 성분은 대략 단백질 40 %, 탄수화물 35 %, 지질 20 % 및 5 %의 기타성분으로 구성되어 있고 기타성분으로는 체내 조절소인 비타민이나 무기질 등이 있으며, 콩의 단백질은 식물성 식품으로는 질이 가장 우수하여 약 40 %가 필수아미노산으로 이루어져 있다.Soybean is composed of approximately 40% protein, 35% carbohydrate, 20% lipid and 5% other components. Other ingredients include vitamins and minerals, which are regulators of the body. Best of all, about 40% is made up of essential amino acids.
특히, 콩에는 생리활성물질인 이소플라본, 사포닌, 레시틴, 펩티드, 아미노산 등이 함유되어 있어서 뇌의 노화 방지, 성인병 예방, 간장기능회복, 혈전증 예방, 각종 심장질환 및 암 예방과 치료효과가 있다고 알려져 있다.In particular, the soybean contains the bioactive substances isoflavones, saponins, lecithin, peptides, amino acids, etc., and is known to have anti-aging, adult disease, hepatic function recovery, thrombosis prevention, various heart diseases and cancer prevention and treatment effects. have.
콩을 생으로 먹으면 거의 소화가 되지 않고 익혀 먹어도 약 60 % 정도만 소화되나, 두부는 약 95 % 정도까지 소화시킬 수 있어서 콩을 두부로 가공하여 먹는 것이 영양학적 측면에서 매우 효과적이다.If you eat soybeans raw digestion is rarely digested, only about 60% digested, but tofu can be digested up to about 95%, so processed soybean curd is very effective in terms of nutrition.
또한, 두부는 단백질을 섭취하기 위하여 고기를 섭취할 경우 콜레스테롤 증가로 인한 합병증이 우려되는 당뇨병 환자들에게 적극 권장되는 식품이며, 뛰어난 소화흡수율에도 불구하고 열량이 낮아 다이어트 식품으로도 각광받고 있다.In addition, tofu is a highly recommended food for diabetics who are concerned about complications due to increased cholesterol when ingesting meat to consume protein, and despite the excellent digestive absorption rate, low calories are also gaining attention as a diet food.
두부는 만드는 과정 중 가열시간과 응고제, 굳히는 방법에 따라 보통 두부, 순두부, 연두부 등 여러 종류로 나누어지는데, 그 중에서 순두부는 일반두부에 비해 부드러워 인체흡수율이 우수하고 단백질의 함유량이 40 %에 가까우며 섬유질과 칼슘, 회분, 철분 외에도 필수 아미노산이 풍부하고 혈관벽에 붙은 콜레스테롤을 제거하여 동맥경화를 예방함과 동시에 심장병, 당뇨병 등의 성인병을 예방하므로 건강식, 다이어트 음식 등으로 많이 활용되고 있다.Tofu is usually divided into various types such as tofu, soft tofu, and soft tofu, depending on the heating time, coagulant, and hardening method. Among them, soft tofu is softer than normal tofu, which has better absorption of human body and contains about 40% protein. In addition to calcium, ash, and iron, it is rich in essential amino acids and removes cholesterol from the walls of blood vessels to prevent atherosclerosis and prevent adult diseases such as heart disease and diabetes.
그런데 이러한 순두부는 싱겁고 비린 맛으로 인하여 별도의 양념장을 넣어 먹거나, 또는 순두부에 해산물과 야채를 넣고 고춧가루, 파 등으로 양념한 후 끓인 순두부찌개 형태로 요리되는 정도에 그칠 뿐 다양한 요리에 활용되지 못하는 실정이다.However, these soft tofu can be eaten with a separate seasoning sauce because of its fresh and fishy taste, or it can be cooked in the form of boiled soft tofu stew after seasoning with seafood and vegetables, and seasoning with red pepper powder and leeks. to be.
상기와 같은 문제점을 해결하기 위하여 한국등록특허공보 제1217884호에는 짬뽕 육수와 순두부 혼합물을 혼합하여 얼큰한 맛을 유지하면서 담백하고 개운한 맛을 내는 짬뽕 순두부에 관한 발명이 개시되어 있다.In order to solve the above problems, Korean Patent Publication No. 1217884 discloses an invention related to champon tofu that has a light and refreshing taste while maintaining a lingering taste by mixing champon broth and soft tofu mixture.
상기 발명의 짬뽕 순두부는 순두부에 간수, 전분 또는 이들의 혼합물을 첨가하여 순두부 혼합물을 제조하는 단계; 양파, 고추, 돼지고기, 배추, 호박, 당근, 대파 및 오징어를 썰고 생강을 다진 다음, 이들 중에서 1종 이상을 볶은 후 고춧가루와 혼합하여 양념혼합물을 만드는 단계; 상기 양념혼합물에 육수를 붓고 홍합, 조갯살 및 버섯 중에서 선택된 1종 이상을 넣고 끓여 짬뽕 육수를 만드는 단계; 및 상기 짬뽕 육수 100중량부에 순두부 혼합물 25~35중량부를 혼합하는 단계;로 제조되며, 고온의 짬뽕 육수를 혼합하여도 순두부가 풀어지는 현상을 방지하고 순두부의 비릿한 맛을 줄이는 효과를 제공한다.Champon sundubu of the present invention is a step of preparing a soybean curd mixture by adding the liver water, starch or a mixture thereof to the tofu; Slicing onions, peppers, pork, cabbages, zucchini, carrots, green onions and squid, chopped ginger, and then roasting at least one of them, then mixing with red pepper powder to create a seasoning mixture; Pouring broth into the spice mixture and putting at least one selected from mussels, clams and mushrooms to boil champon broth; And mixing 25 to 35 parts by weight of the soft tofu mixture to 100 parts by weight of the champon broth. Even when mixing the high temperature champon broth, it prevents the phenomenon of loosening of the tofu and reduces the vivid taste of the tofu.
그런데 상기 짬뽕 순두부는 고온의 짬뽕 육수 혼합시 순두부가 풀어지는 현상을 방지하기 위하여 순두부의 응집력을 높이거나 점도를 증가시키는 간수와 전분 중 1종 이상을 첨가하게 되는데, 순두부에 전분이 첨가되면 국물이 끈적끈적해지고 탁하게 되며, 간수가 첨가되면 간수에 함유된 마그네슘염, 나트륨염 등에 의해 맛이 짜게 되고 각종 질병의 원인을 제공하는 문제점이 있다.However, in order to prevent the phenomenon of soft tofu loosening when mixed with hot champon broth, the champon soft tofu is added to at least one of the brine and starch to increase the cohesive force or increase the viscosity of the soft tofu, starch is added to the soft tofu It becomes sticky and muddy, and when the water is added, the salt becomes salty by magnesium salts, sodium salts, etc. contained in the water, and there is a problem of providing various causes of diseases.
상기와 같이 순두부를 이용한 요리의 개발시에는 순두부의 맛을 저해하거나 건강에 해로움을 끼치지 않는 요리방법의 개발이 필요하다.As described above, when developing a dish using soft tofu, it is necessary to develop a cooking method that does not impair the taste or harm the health of the soft tofu.
본 발명은 상기와 같은 문제를 해결하기 위한 것으로서, 순두부에 짬뽕재료와 국물을 혼합하는 짬뽕 순두부의 제조과정에서 순두부의 맛이 저하되는 것을 방지하고 인체건강을 해치는 성분을 첨가하지 않으면서도 순두부가 고온의 국물에 의해 풀어지지 않도록 하는 짬뽕 순두부의 제조방법 및 이 방법으로 제조되는 짬뽕 순두부를 제공하는 것이다.The present invention is to solve the above problems, in the manufacturing process of champon tofu mixed with champon material and broth to the tofu to prevent the deterioration of the taste of the tofu and add ingredients that harm human health high temperature tofu It is to provide a method for producing champon tofu to prevent it from being released by the soup and champon tofu prepared by this method.
상기 과제를 해결하기 위하여, 본 발명은 야채와 고춧가루를 볶는 단계; 탈염 해양심충수 100 중량부에 다시마 5~15 중량부, 파 1~5 중량부, 양파 1~5 중량부, 마늘 0.5~2.0 중량부, 고추씨 0.1~1.0 중량부 및 감초 0.1~1.0 중량부를 넣고 끓인 다음 건더기를 제거하여 국물을 준비하는 단계; 상기 국물 100 중량부에 상기 볶은 야채와 고춧가루 10~30 중량부 및 해물 10~20 중량부를 혼합하고 5~10 분간 끓여서 혼합물을 준비하는 단계; 순두부를 우유 또는 레몬주스에 침지한 후 건져내는 단계; 및 상기 건져낸 순두부 100 중량부에 상기 혼합물 350~550 중량부를 붓는 단계;를 포함하는 짬뽕 순두부 제조방법을 제공한다.In order to solve the above problems, the present invention is a step of roasting vegetables and red pepper powder; 5 to 15 parts by weight of kelp, 1 to 5 parts of onion, 1 to 5 parts of onion, 0.5 to 2.0 parts of garlic, 0.1 to 1.0 parts of red pepper seed, 0.1 to 1.0 parts of licorice, and boil Preparing a broth by removing the next dust; Preparing a mixture by mixing 10 to 30 parts by weight of the roasted vegetables and red pepper powder and 10 to 20 parts by weight of seafood and boiling for 5 to 10 minutes to 100 parts by weight of the broth; Dipping the soft tofu in milk or lemon juice and then scooping it out; It provides a champon tofu production method comprising; and pouring 350 to 550 parts by weight of the mixture to 100 parts by weight of the extracted tofu.
이때, 상기 야채는 배추, 당근, 양파, 대파, 피망, 버섯 및 죽순으로 이루어진 군 중에서 선택되는 적어도 어느 하나이고, 상기 해물은 해삼, 새우, 소라, 홍합 및 오징어로 이루어진 군 중에서 선택되는 적어도 어느 하나인 것이 바람직하다.At this time, the vegetable is at least one selected from the group consisting of cabbage, carrot, onion, leek, green pepper, mushroom and bamboo shoot, the seafood is at least one selected from the group consisting of sea cucumber, shrimp, conch, mussel and squid. Is preferably.
또한, 상기 다시마는 100~150 ℃에서 1~3 분 동안 1차 볶음처리한 다음, 60~80 ℃에서 5~15 분 동안 2차 볶음처리된 것이 바람직하다.In addition, the kelp is preferably first roasted for 1 to 3 minutes at 100 to 150 ° C., and then secondary roasted for 5 to 15 minutes at 60 to 80 ° C.
또한, 상기 다시마는 푸마르산 수용액에 침지한 후 건져낸 것을 사용하는 것이 바람직하고, 상기 우유는 발효우유인 요구르트를 사용하는 것이 바람직하다.In addition, the kelp is preferably used after immersed in an aqueous solution of fumaric acid, the milk is preferably used yogurt which is fermented milk.
또한, 상기 혼합물을 준비하는 단계에서 국물 100 중량부 기준 식초 1~5 중량부를 더 첨가하여 끓이는 것이 바람직하다.In addition, it is preferable to add 1 to 5 parts by weight of vinegar based on 100 parts by weight of the broth to prepare the mixture.
또한, 본 발명은 상기의 방법으로 제조되는 짬뽕 순두부를 제공한다.The present invention also provides champon tofu prepared by the above method.
본 발명에 따른 짬뽕 순두부는 다시마로부터 알긴산 성분을 최대한 추출하여 순두부의 표면에 결착·코팅시키므로 순두부가 고온의 국물에 의해 풀어지는 것을 방지할 수 있다.Champon soft tofu according to the present invention to extract the alginic acid component from kelp as much as possible to bind and coat on the surface of the tofu to prevent the soft tofu to be released by the hot soup.
또한, 육류를 첨가하지 않아서 맛이 시원·담백하고 다시마와 해양심층수에 함유된 유용성분이 국물에 혼합되므로 맛과 영양이 우수한 짬뽕 순두부를 제조할 수 있다.In addition, since the meat is not added, the taste is cool and light, and useful ingredients contained in the kelp and deep sea water are mixed with the broth, so that the Jjamppong Tofu with excellent taste and nutrition can be prepared.
본 발명의 짬뽕 순두부는 짬뽕에 들어가는 각종 야채와 해물 등을 다시마 국물에 넣고 끓인 다음 이를 순두부에 부어서 제조된다.The champon sundubu of the present invention is prepared by putting various vegetables and seafood, etc. into champon into kelp broth and boiling, then pouring it into the tofu.
본 발명에 사용되는 순두부는 시중에 유통되는 순두부를 구입하여 사용하거나 직접 제조하여 사용할 수 있으며, 순두부의 제조는 통상 대두나 서리태와 같은 콩을 충분히 불려서 분쇄한 후 이를 여과하여 비지를 제거한 두유(豆乳)를 만든 다음, 상기 두유를 끓이고 응고제를 혼합하여 응고시켜서 제조된다.The soft tofu used in the present invention can be used by purchasing commercially available soft tofu or can be directly prepared, and the production of soft tofu is usually soy milk or soybeans, such as soybeans and sorytae, soybean pulverized and filtered to remove soy milk (豆乳) ) Is then prepared by boiling the soy milk and coagulating by mixing the coagulant.
짬뽕은 해물, 고기, 야채 등의 부재료를 기름에 볶아서 돼지뼈, 소뼈, 닭뼈 등을 우려낸 육수를 넣고 매콤하게 끓인 다음, 주재료인 면을 넣어 말아먹는 중국요리로서, 자장면과 함께 한국인들이 선호하는 대표적인 중국요리 중의 하나이다.Champon is a Chinese dish that Koreans prefer along with Jajangmyeon, which is cooked spicy with seafood, meat, vegetables, and other broths made with pork bones, beef bones, and chicken bones. It is one of Chinese cuisine.
본 발명에서는 상기의 짬뽕에 들어가는 부재료를 순두부에 첨가하는데, 짬뽕에 들어가는 부재료 중 고기는 순두부의 담백한 맛을 저해하므로 본 발명에서는 야채와 해물만을 사용한다.In the present invention, the subsidiary material for the champon is added to the tofu, and the meat of the subsidiary material for the champon inhibits the light taste of the tofu, so only vegetables and seafood are used in the present invention.
상기 야채로는 배추, 당근, 양파, 대파, 피망, 버섯, 죽순 등이 바람직하고, 해물로는 해삼, 새우, 소라, 홍합, 오징어 등을 사용할 수 있으나, 본 발명이 이에 한정되는 것은 아니고 통상의 짬뽕에 들어가는 야채와 해물이면 그 종류에 제한되지 않는다.The vegetables are preferably cabbage, carrot, onion, leek, green pepper, mushroom, bamboo shoot, etc., and seafood may be used sea cucumber, shrimp, conch, mussel, squid, etc., but the present invention is not limited thereto. Vegetables and seafood that go into the champon is not limited to those types.
먼저, 상기의 야채와 해물을 섭취하기 적당한 크기로 썰어 둔 다음, 조리기를 가열하여 700 ℃ 이상의 온도가 되면 기름을 두르고 상기 야채를 넣어서 볶아주며, 볶는 도중에 고춧가루를 첨가하여 고춧가루의 매운 냄새를 순화시킨다.First, cut the vegetables and seafood to a size suitable for intake, and then heat the cooker, and when the temperature reaches 700 ℃ or more, put oil and stir-fry the vegetables, and add red pepper powder during roasting to purify the pungent smell of red pepper powder. .
다음은 물 100 중량부에 다시마 5~15 중량부, 파 1~5 중량부, 양파 1~5 중량부, 마늘 0.5~2.0 중량부, 고추씨 0.1~1.0 중량부 및 감초 0.1~1.0 중량부를 넣고 끓인 다음 건더기를 제거하여 국물을 준비한다.Next, boil 5 ~ 15 parts by weight of kelp, 1 ~ 5 parts of green onion, 1 ~ 5 parts of onion, 1 ~ 5 parts of onion, 0.5 ~ 2.0 parts of garlic, 0.1 ~ 1.0 parts of red pepper seed and 0.1 ~ 1.0 parts of licorice Then remove the dust to prepare the broth.
취식자의 식성에 따라 국물에 간장을 첨가하여 간을 맞출 수 있으며, 대략 30~60 분간 가열하면 재료의 성분들이 물에 충분히 우러나올 수 있다.Depending on the dietary taste of the eater, soy sauce can be added to the broth so that it can be seasoned. After heating for about 30 to 60 minutes, the ingredients of the ingredients can be sufficiently extracted in water.
통상, 순두부에 국물을 혼합하면 고온의 국물에 의해 순두부의 형태가 풀어지기 쉬운데, 본 발명에서는 국물에 다시마의 점성물질인 알긴산 성분이 함유되어 순두부가 물에 풀어지지 않고 형태 그대로 유지될 수 있다.In general, when the soup is mixed with the soft tofu, the shape of the soft tofu is easy to be released by the hot soup. In the present invention, the alginate component, which is a viscous substance of kelp, is contained in the soup so that the soft tofu can be maintained without being released in water.
다시마는 갈조식물 다시마목 다시마과의 해조류로서, 다시마에는 카로틴류, 크산토필류, 엽록소 등의 여러 가지 색소 외에 탄소 동화작용으로 만들어지는 만니톨(mannitol), 라미나린(laminarin) 등과 세포벽의 성분인 알긴산(alginic acid)이 많이 들어 있고, 요오드, 비타민 B2, 글루탐산 등의 아미노산이 함유되어 있다.Kelp is a seaweed of kelp, kelp, kelp, etc. In addition to various pigments such as carotene, xanthophylls, and chlorophyll, kelp is made up of mannitol, laminarin, etc., which are made by carbon assimilation, and alginic acid, which is a component of cell wall. alginic acid) and contains amino acids such as iodine, vitamin B2 and glutamic acid.
또한, 다시마는 현대인에게 결핍되기 쉬운 칼슘, 칼륨, 나트륨, 마그네슘 등 50여 종의 각종 미네랄을 풍부하게 함유하고 있으며, 특히 알긴산, 라미나린 등은 항암, 항고혈압, 항혈전, 항혈액응고, 항염증, 항산화, 항콜레스테롤, 혈류개선, 지질대사개선, 간기능개선, 정장작용, 다이어트 효과 등이 있는 것으로 알려져 다양한 형태의 건강기능식품 소재로서 주목받고 있다.In addition, kelp is rich in 50 kinds of minerals such as calcium, potassium, sodium, and magnesium, which are easily deficient in modern people, and alginic acid, laminarin, etc., especially anticancer, antihypertensive, antithrombotic, anticoagulant, anti Inflammation, antioxidant, anti-cholesterol, blood flow improvement, lipid metabolism improvement, liver function improvement, intestinal action, diet effect, etc. is known to be attracting attention as a variety of health functional food material.
다시마, 미역 같은 갈조류를 물에 담그면 끈적끈적한 찰기를 느끼게 되는데 이러한 점액질 성분의 일부가 알긴산이며, 알긴산은 물에 불용성이나 상기 국물재료와 함께 물속에서 끓이게 되면 파, 양파, 마늘에 함유되어 있는 칼슘, 나트륨 등과 결합하여 알긴산염(alginate)을 형성하면서 물속에 용출된다.When you immerse brown seaweed such as kelp and seaweed in water, you can feel sticky sticky. Some of these mucus components are alginic acid. Alginic acid is insoluble in water and when it is boiled in water with the above broth ingredients, calcium contained in green onion, onion, and garlic. It combines with sodium to form alginate and elutes in water.
알긴산염은 점질력과 결착력을 가지고 있어서 순두부와 혼합되면 순두부의 표면에 결착되어 순두부가 고온의 국물에 의해 풀어지는 것을 방지할 수 있으므로, 본 발명의 짬뽕 순두부의 주재료인 순두부의 본래 형태를 유지할 수 있도록 해준다.Alginate has viscous and binding power, and when mixed with soft tofu, it can bind to the surface of the soft tofu and prevent the soft tofu from being loosened by high temperature broth. Therefore, the alginate can maintain the original shape of the soft tofu, which is the main ingredient of the champon soft tofu of the present invention. To make it work.
국물 속에 알긴산의 용출을 촉진시켜 순두부의 형태 유지력을 향상시키기 위하여 본 발명에서는 국물제조에 사용되는 물로서 약 알칼리수인 탈염(脫鹽) 해양심층수(deep sea water)를 사용하며, 알긴산은 유기용매 또는 물에 불용성이나 약 알칼리성의 끓는 물에는 용출되어 나오고 상기 알칼리수는 pH 7.5~8.5인 것이 알긴산의 용출에 적합하다.In order to promote the elution of alginic acid in broth to improve the shape-retaining ability of the tofu, the present invention uses deep sea water, which is weakly alkaline water, as the water used in the preparation of the broth, and alginic acid is an organic solvent or water. It is suitable for the elution of alginic acid which elutes in insoluble or weakly alkaline boiling water and the alkaline water is pH 7.5-8.5.
상기 해양심층수는 일반적으로 수심 300m 이상의 해양에서 얻는 물로서, 취수지역에 따라 차이가 있으나 통상 pH 7.5~8.3 정도의 약 알칼리성을 나타낸다.The deep sea water is generally water obtained from the ocean of 300 m or more in depth, and varies depending on the intake area, but generally shows a weak alkalinity of about pH 7.5 to 8.3.
태양광이 도달하지 않는 심해에서는 영양물질을 소비하는 식물플랑크톤이 없고 광합성이 일어나지 않아서, 수심 깊은 곳에서 취수한 해양심층수에는 식물성장에 필요한 질소, 인, 규산 등의 무기영양소가 풍부하고, 마그네슘, 칼슘, 칼륨, 나트륨 등의 다양한 미네랄과 아연, 셀렌, 망간 등의 미량원소가 다량 존재하고 있다.In the deep sea where sunlight does not reach, there is no phytoplankton that consumes nutrients and no photosynthesis occurs, so the deep sea water taken in deep water is rich in inorganic nutrients such as nitrogen, phosphorus, and silicic acid needed for plant growth, magnesium, Various minerals such as calcium, potassium, sodium, and trace elements such as zinc, selenium, and manganese are present.
또한, 대기나 유입수에 의한 오염이 없고 표층수에 비하여 생균수가 많지 않을 뿐만 아니라 일반세균이 오염되어 있지 않아서 지표수나 지하수에 비해 청정도가 우수하며, 용존되어 있는 금속이온들의 작용으로 활성산소에 대한 탁월한 소거작용 효과가 있는 것으로 알려져 있다.In addition, there is no contamination by air or inflow water, and there is no viable cell count compared to surface water, and because it is not contaminated with general bacteria, it has better cleanliness than surface water and groundwater, and excellent scavenging of active oxygen by the action of dissolved metal ions. It is known to have an action effect.
따라서 약 알칼리성 물로서 해양심층수를 사용하면 해양심층수에 함유된 미네랄 성분이 다시마의 알긴산과 결합하여 알긴산염의 용출을 촉진하는데, 특히 해양심층수의 미네랄 중 가장 많이 함유된 나트륨 성분이 알긴산과 결합하여 알긴산나트륨을 형성하고 알긴산나트륨은 물에 잘 용해되므로 국물로 쉽게 용출되며, 또한 해양심층수의 미네랄 성분이 국물에 부가되어 인체의 여러 가지 생리기능을 조절하고 유지하는데에도 도움을 준다.Therefore, the use of deep sea water as weak alkaline water combines alginate with minerals contained in kelp seaweed to promote the elution of alginate.In particular, the sodium component, the most abundant sodium in the deep sea water, combines with alginic acid to give sodium alginate. Sodium alginate dissolves well in water, so it is easily eluted as a broth. Also, minerals of deep sea water are added to broth, which helps to regulate and maintain various physiological functions of the human body.
또한, 체액의 pH가 7.35~7.43의 약 알칼리성이어서 음용수도 약 알칼리성이 인체에 부합하다고 알려져 있으며, 따라서 국물제조에 사용되는 물로서 약 알칼리성의 해양심층수를 사용하면 인체건강에 유익한 효과를 제공할 수 있다.In addition, since the pH of the body fluid is about 7.35 ~ 7.43, it is known that drinking water also has a weak alkalinity to the human body. Therefore, the use of weakly alkaline deep sea water as the water used in the preparation of broth can provide a beneficial effect on human health. have.
알긴산을 국물 속에 좀더 용출시키기 위해서는, 국물에 들어가는 다시마를 푸마르산(fumaric acid) 수용액에 침지한 다음 사용하는 것이 바람직하다.In order to further elute alginic acid into the broth, it is preferable to immerse the kelp in the broth in an aqueous solution of fumaric acid.
푸마르산은 다시마의 점액질 성분인 알긴산을 물속으로 용출시키는데 효과적이면서 독특한 신맛을 지니고 있어서 국물의 맛을 향상시키며, 기포의 지속성이 좋아서 국물의 향을 오래 붙잡아 두는데 유리하고 산화방지 효능이 있어서 국물의 저장기간을 늘려주는 효과가 있다.Fumaric acid is effective in eluting alginic acid, which is a slime component of kelp, into the water, and has a unique sour taste, improving the taste of broth. It is effective to increase the duration.
상기 다시마를 pH 4.5~5.5로 조정된 푸마르산 수용액에 잠시 침지한 다음 건져내어 국물제조에 사용하며, 침지시간은 푸마르산이 다시마의 표면 전체에 묻는 정도이면 충분한데, 오래 침지하면 다시마의 알긴산이 푸마르산 수용액으로 용출되어 제거되므로 바람직하지 않다.The kelp is briefly immersed in an aqueous solution of fumaric acid adjusted to a pH of 4.5 to 5.5 and then taken out for use in the preparation of a broth. The soaking time is sufficient if the fumaric acid is buried over the entire surface of the kelp. It is not preferable because it is eluted and removed.
그런데 다시마는 특유의 감칠맛과 영양가가 풍부하고 향이 독특하므로 국물의 맛을 한층 향상시키는 효과를 제공하는 반면에, 해조류 고유의 비린 해조취가 국물에 우러나와 비린 향을 싫어하는 취식자의 거부감을 유발할 수 있다.However, kelp is rich in nutrients, nutritional value, and unique fragrance, which enhances the taste of broth, while algae's unique fishy seaweed smell can cause the soup to be rejected by fish eaters. .
따라서 다시마의 해조취를 감소시키기 위하여 다시마를 볶음처리하여 비린 향을 제거한 후 국물재료로 이용하는 것이 바람직하다.Therefore, in order to reduce the seaweed smell of kelp, it is preferable to stir the kelp to remove fishy aroma and then use it as a broth material.
상기 볶음처리는 다시마를 100~150 ℃에서 1~3 분 동안 1차 볶음처리한 다음, 다시 60~80 ℃에서 5~15 분 동안 2차 볶음처리하는 것이 바람직하며, 이러한 볶음처리를 통하여 다시마의 해조취를 감소시키면서 다시마의 유용성분이 국물에 우러나오는 추출 수율을 높일 수 있는데, 상기와 같이 먼저 고온에서 짧게 볶은 다음 저온에서 좀더 길게 볶아 줌으로써 다시마에 함유된 유용성분이 파괴되지 않도록 한다.The stir treatment is preferably stir-fry the kelp for 1 to 3 minutes at 100 ~ 150 ℃, and then the second stir treatment for 5 to 15 minutes at 60 ~ 80 ℃, the kelp through the stir treatment While reducing the algae odor can increase the extraction yield of the useful components of the kelp to the broth, as described above, the first roasted briefly at high temperature and then the longer fried at low temperature so as not to destroy the useful components contained in the kelp.
상기 감초는 단맛이 나면서 위벽을 보호하고 위산분비를 방지하는 효과가 있어서 국물 맛을 좋게 할 뿐만 아니라, 고춧가루의 매운맛에 의해 위벽이 받는 자극을 감소시키고 위산의 과다분비를 억제하는 효과를 제공한다.The licorice has a sweet taste to protect the stomach wall and prevent gastric acid secretion to improve the taste of the broth, as well as to reduce the irritation of the stomach wall by the pungent taste of red pepper powder and to provide an effect of suppressing the excessive secretion of gastric acid.
상기와 같이 순두부, 야채, 해물 및 국물이 준비되면, 고춧가루와 함께 볶아진 야채와 해물을 혼합하고 여기에 상기 준비된 국물을 붓고 5~10 분간 끓여서 혼합물을 제조한다.When the tofu, vegetables, seafood and broth are prepared as described above, the roasted vegetables and seafood are mixed with red pepper powder and poured into the prepared broth and boiled for 5 to 10 minutes to prepare a mixture.
국물에는 알긴산 성분이 주로 알긴산나트륨 또는 알긴산칼슘 등의 염의 형태로 존재하는데, 알긴산나트륨은 물에 녹으나 알긴산칼슘은 물에 녹지 않으므로 순두부 표면에 쉽게 결착·고정되지 못하고, 또한 점착성이 있어서 알긴산칼슘 끼리 서로 뭉쳐서 덩어리지는 문제가 있다.In the broth, alginate is mainly present in the form of salts such as sodium alginate or calcium alginate.Sodium alginate is dissolved in water, but calcium alginate is insoluble in water, so it is difficult to bind and fix on the surface of the tofu. There is a problem of lumping together.
이러한 문제를 개선하기 위하여 상기 야채와 해물이 혼합된 국물을 끓일 때 식초를 넣어서 끓이는 것이 바람직한데, 식초는 알긴산칼슘에서 칼슘을 용해시키고 칼슘과 분리된 알긴산은 국물 속에 존재하는 나트륨과 결합하여 알긴산나트륨을 형성하면서 국물 속에 녹게 되며, 식초의 첨가량은 맛의 변화를 가져오지 않으면서 칼슘을 용해할 수 있도록 국물 100 중량부 기준 식초 1~5 중량부가 바람직하다.In order to improve this problem, it is preferable to boil the vegetable and seafood mixed broth with boiling vinegar. Vinegar dissolves calcium in calcium alginate and alginate separated from calcium combines with sodium present in the broth to make sodium alginate. It is dissolved in the broth while forming a, the amount of vinegar is preferably 1 to 5 parts by weight based on 100 parts by weight of vinegar so that calcium can be dissolved without bringing a change in taste.
다음은 그릇에 순두부를 담고 상기 끓인 혼합물을 부어서 짬뽕 순두부를 제조하며, 순두부 100 중량부 기준 상기 혼합물 350~550 중량부를 혼합하는 것이 맛의 조화를 이루는데 가장 적합하다.Next, pour the boiled mixture into a bowl to pour the boiled mixture to prepare champon tofu, and mixing 350 to 550 parts by weight of the mixture based on 100 parts by weight of tofu is most suitable for harmony of taste.
순두부는 제조방법에 따라 차이가 있으나 통상 pH 5.2~6.2 정도의 산성을 나타내고 알긴산나트륨에 산(acid)을 가하면 알긴산이 석출되어 팽윤하면서 점성을 가지는데, 순두부에 끓인 혼합물을 부으면 국물에 용해되어 있는 알긴산나트륨은 산성의 순두부 표면에 접촉하여 알긴산으로 석출되면서 순두부 표면에 결착된다.The tofu is different depending on the manufacturing method, but usually shows acidity of pH 5.2 ~ 6.2 and when acid is added to sodium alginate, alginic acid precipitates and swells and becomes viscous. If you pour the mixture boiled on tofu, it is dissolved in broth. Sodium alginate contacts the acidic tofu surface and precipitates with alginic acid, binding to the surface of the tofu.
알긴산은 증점안정제로 이용되는 식품으로서, 순두부 표면에 결착하여 피막을 형성함과 더불어, 순두부에 다량 함유된 칼슘과 결합하여 불용성의 점조한 알긴산칼슘을 형성하면서 겔 상태로 순두부 표면에 고착되므로, 뜨거운 국물에서도 순두부가 풀어지지 않는 효과를 얻을 수 있다.Alginic acid is a food used as a thickening agent, which binds to the surface of the tofu and forms a film, and binds to calcium in the bulk tofu to form insoluble viscous calcium alginate and adheres to the surface of the tofu in a gel state. You can get the effect of soft tofu not being released in soup.
순두부가 고온의 국물에 의해 풀어지는 현상을 좀더 방지하기 위하여, 순두부를 우유에 침지한 후 건져내어 끓인 혼합물과 혼합하는 것이 바람직하다.In order to further prevent the phenomenon in which the tofu is loosened by the hot broth, it is preferable to immerse the tofu in milk and then mix it with the boiled mixture.
우유는 칼슘을 다량 함유하고 있는 식품으로서, 알칼리성 식품으로 분류되나 우유 자체는 약산성(약 pH 6.5)을 띠고 있는데, 우유가 산성 물질과 접하면 우유 단백질이 순두부처럼 엉키는 성질이 있어서 산성의 순두부 표면에 엉겨붙게 되며, 순두부를 우유에 잠시 침지하여 순두부 표면에 우유를 도포한 후 혼합물과 혼합하면 혼합물 중의 알긴산나트륨이 순두부 표면에 엉겨붙어 있는 약산성의 우유와 접촉하여 알긴산으로 석출되면서 순두부 표면에 결착되고, 알긴산이 다시 우유의 칼슘과 결합하여 알긴산칼슘을 형성하면서 순두부 표면에 고착된다.Milk is a food containing a large amount of calcium. It is classified as an alkaline food, but milk itself has a weak acidity (approximately pH 6.5). When milk is in contact with an acidic substance, the milk protein is entangled like a soft tofu, so it can After immersing the tofu in milk for a while, applying milk to the surface of the tofu, and mixing it with the mixture, sodium alginate in the mixture comes into contact with the weakly acidic milk tangled on the surface of the tofu and precipitates as alginic acid, binding to the surface of the tofu. Alginic acid again binds with the calcium in the milk to form calcium alginate and sticks to the tofu surface.
순두부가 고온의 국물에 의해 풀어지는 현상을 방지하기 위한 다른 방법으로서, 순두부를 요구르트에 침지한 후 건져내어 끓인 혼합물과 혼합할 수도 있다.As another method for preventing the loosening of the tofu by hot broth, the tofu may be immersed in yoghurt and then mixed with the boiled mixture.
요구르트는 우유를 발효시켜 제조된 발효우유이므로 pH가 우유보다 낮고(약 pH 4.0) 상쾌한 풍미를 가지며, 따라서 순두부를 요구르트에 침지하면 우유에 침지하였을 때보다 알긴산나트륨이 알긴산으로 전환되면서 순두부의 표면에 결착하는 효과와, 표면에 결착된 알긴산이 알긴산칼슘으로 전환되면서 순두부의 표면에 고착되는 효과가 좀더 향상될 수 있다.Since yogurt is fermented milk made by fermenting milk, it has a lower pH than milk (about pH 4.0) and has a refreshing flavor. So, when soaking soft tofu in yogurt, sodium alginate is converted to alginic acid than when soaked in yogurt. The effect of binding, and the effect of the alginate bound on the surface is converted to calcium alginate is fixed to the surface of the soft tofu may be further improved.
순두부가 고온의 국물에 의해 풀어지는 현상을 방지하기 위한 또 다른 방법으로서, 순두부를 레몬주스(lemon juice)에 침지한 후 건져내어 끓인 혼합물과 혼합하는 것이 바람직하다.As another method for preventing the loosening of the tofu by hot broth, it is preferable to immerse the tofu in lemon juice and then mix it with the boiled mixture.
레몬주스는 레몬의 과육을 재료로 하는데, 비타민 C와 구연산(citric acid)의 함량이 많고 산미가 강하며 특이한 향기가 있는 것이 특징으로서, 과즙은 pH 3.2 정도로서 6~7 %의 산(酸)이 함유되어 있다.Lemon juice is made from the flesh of lemon, which is characterized by high content of vitamin C and citric acid, strong acidity, and unique scent. The juice is pH 3.2, which has 6 ~ 7% acid. It is contained.
순두부를 레몬주스에 침지하면 우유나 요구르트에 침지하였을 때보다 알긴산의 순두부 표면 결착과 알긴산칼슘의 순두부 표면 고착 효과가 좀더 향상되며, 레몬주스의 구연산은 칼슘이온을 포착하고 체내의 칼슘흡수를 촉진시키는 작용이 있어서 순두부에 다량 함유된 칼슘의 인체흡수율을 증진시키는 효과를 제공한다.Soaking soft tofu in lemon juice improves the effect of surface fixation of soft tofu of alginate and surface fixation of soft tofu of calcium alginate than that of soaking in milk or yogurt. Citric acid in lemon juice captures calcium ions and promotes calcium absorption in the body. It provides the effect of improving the human absorption rate of calcium contained in the tofu in large quantities.
상기와 같이, 본 발명의 짬뽕 순두부 제조방법은 다시마의 알긴산을 알긴산나트륨, 알긴산칼슘 등의 알긴산염 형태로 국물에 최대한 용출시키고 이들 중 물에 용해되지 않은 알긴산칼슘은 알긴산나트륨 형태로 전환시키며, 이를 순두부 표면에 알긴산 형태로 결착시킨 후 알긴산칼슘 형태로 고착시켜 순두부의 표면을 코팅하는 효과를 줌으로써 순두부가 고온의 국물에 의해 풀어지는 현상을 방지한다.As described above, the method for producing Champon Soybean Tofu of the present invention elutes the alginate of kelp in the form of alginate such as sodium alginate, calcium alginate, and so on, and calcium alginate which is not dissolved in water is converted into sodium alginate form. After binding to the surface of the tofu in the form of alginic acid and then fixed in the form of calcium alginate to give the effect of coating the surface of the tofu to prevent the phenomenon of loosening of the tofu by hot soup.
또한, 본 발명의 짬뽕 순두부에는 육류 또는 국물을 탁하게 하는 성분이 첨가되지 않아서 맛이 개운하고 시원·담백하며, 건강을 해치는 소금성분이 추가되지 않아서 건강에 유익한 효과가 있다.In addition, the jjambbong tofu of the present invention is not added to the ingredient to make meat or broth turbid and refreshing taste, cool, light, and does not add salt ingredients that harm the health has a beneficial effect on health.
또한, 취식자의 식성에 따라 짬뽕 순두부에 지단, 고추, 파, 부추, 미나리, 오이채 등을 고명으로 첨가하여 미각과 함께 시각적인 풍미를 증진시킬 수 있다.
In addition, according to the diet of the eater, Zidang, tofu, red pepper, leek, leek, buttercups, cucumbers, etc. can be added to the champon tofu to enhance the visual flavor with taste.
이하, 본 발명을 하기의 실시예, 비교예 및 시험예에 의거하여 좀더 상세하게 설명한다.Hereinafter, the present invention will be described in more detail with reference to the following examples, comparative examples and test examples.
단, 하기 실시예는 본 발명을 예시하기 위한 것일 뿐, 본 발명이 하기 실시예에 한정되는 것이 아니고, 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서 치환 및 균등한 타 실시예로 변경할 수 있음은 본 발명이 속하는 기술분야에서 통상의 지식을 가진자에게 있어서 명백할 것이다.
However, the following examples are only for illustrating the present invention, and the present invention is not limited to the following examples and may be changed to other examples of substitution and equivalent within the scope without departing from the technical spirit of the present invention. It will be apparent to those skilled in the art to which the invention pertains.
<실시예 1>≪ Example 1 >
대두를 물에 불린 후 분쇄기로 분쇄하고 비지와 두유를 분리한 다음, 분리된 두유를 충분히 끓인 후 응고제를 넣어 응고시켜 순두부를 제조하였다.Soybeans were soaked in water, pulverized with a grinder, and the soy milk and soy milk were separated. After the boiled soy milk was sufficiently boiled, a coagulant was added to solidify the tofu.
상기 순두부를 우유에 침지한 후 바로 건져내어 채에 받쳐두었다.The tofu was soaked immediately after immersed in milk and held in place.
배추 1/4 포기, 당근 1/2 개, 양파 1/2 개, 대파 2 뿌리, 피망 2 개, 양송이버섯 10 개, 목이버섯 10 개, 죽순 1 개를 썰어둔 다음, 가열된 볶음팬에 기름을 두르고 상기 썰은 야채를 넣고 볶으면서 고춧가루 10 큰술을 넣고 좀더 볶아서 볶음 야채를 준비하였다.1/4 cabbage, 1/2 carrot, 1/2 onion, 2 green onions, 2 bell peppers, 10 mushrooms, 10 mushrooms, 1 bamboo shoot, 1 bamboo shoot, and then oil in a heated pan Put the sliced vegetables and stir-fry while adding 10 tablespoons of red pepper powder to stir-fry prepared vegetables.
또한, 해삼 3 개, 소라 5 개, 오징어 2 마리를 썰어서 새우 30 마리, 홍합 50 개와 혼합하여 해물을 준비하였다.Also, three sea cucumbers, five seashells, and two squids were sliced and mixed with 30 shrimp and 50 mussels to prepare seafood.
다음은 탈염한 해양심층수 20 ℓ에 다시마 2 ㎏, 파 0.5 ㎏, 양파 0.5 ㎏, 마늘 0.2 ㎏, 고추씨 0.1 ㎏, 감초 0.1 ㎏을 넣고 45 분간 끓인 다음, 여과하여 건더기를 제거하고 간장으로 간을 맞추어 국물을 준비하였다.Next, add 20 kg of desalted deep sea water, 2 kg of kelp, 0.5 kg of onion, 0.5 kg of onion, 0.2 kg of garlic, 0.1 kg of red pepper seed, 0.1 kg of licorice, and boil for 45 minutes, filter, remove dry matter and season with soy sauce. The broth was prepared.
상기 볶음 야채와 해물에 국물을 부어서(국물:볶음 야채:해물=100:20:15 중량비) 7 분간 끓인 다음, 상기 채에 받쳐둔 순두부 180 g을 그릇에 담고 상기 끓인 국물·볶음 야채·해물 820 g을 부어서 짬뽕 순두부를 제조하였다.
Pour the broth to the stir-fried vegetables and seafood (broth: stir-fried vegetables: seafood = 100: 20: 15 weight ratio), and boil for 7 minutes, and then put 180 g of tofu served in the bowl into the bowl. Poured g prepared champon tofu.
<실시예 2><Example 2>
다시마를 125 ℃에서 2 분 동안 볶은 다음, 다시 70 ℃에서 10 분 동안 볶아두었다.The kelp was roasted at 125 ° C. for 2 minutes, then again at 70 ° C. for 10 minutes.
상기 실시예 1에서, 국물에 들어가는 다시마로서 상기 볶은 다시마를 사용한 것을 제외하고는, 상기 실시예 1과 동일한 방법으로 짬뽕 순두부를 제조하였다.
In Example 1, jjambbong tofu was prepared in the same manner as in Example 1, except that the roasted kelp was used as kelp in the broth.
<실시예 3><Example 3>
상기 실시예 1에서, 국물에 들어가는 다시마는 푸마르산 수용액에 침지한 후 바로 건져내어 국물제조에 사용한 것을 제외하고는, 상기 실시예 1과 동일한 방법으로 짬뽕 순두부를 제조하였다.
In Example 1, kelp in the broth was prepared immediately after dipping in an aqueous solution of fumaric acid, and then used to prepare the broth.
<실시예 4><Example 4>
상기 실시예 1에서, 볶음 야채, 해물 및 국물을 끓일 때 식초 0.7 ㎏을 첨가하여 끓인 것을 제외하고는, 상기 실시예 1과 동일한 방법으로 짬뽕 순두부를 제조하였다.
In Example 1, chopped soybean tofu was prepared in the same manner as in Example 1, except that 0.7 kg of vinegar was added to boil the fried vegetables, seafood, and broth.
<실시예 5><Example 5>
상기 실시예 1에서, 순두부를 우유에 침지하는 대신에 레몬주스에 침지한 것을 제외하고는, 상기 실시예 1과 동일한 방법으로 짬뽕 순두부를 제조하였다.
In Example 1, champon tofu was prepared in the same manner as in Example 1, except that the tofu was dipped in lemon juice instead of being immersed in milk.
<실시예 6><Example 6>
상기 실시예 1에서, 순두부를 우유에 침지하는 대신에, 우유를 발효시킨 요구르트에 순두부를 침지한 것을 제외하고는. 상기 실시예 1과 동일한 방법으로 짬뽕 순두부를 제조하였다.
In Example 1, except that the tofu in milk instead of immersing the tofu in milk, instead of immersing the tofu in milk. Champon pure tofu was prepared in the same manner as in Example 1.
<비교예><Comparative Example>
상기 실시예 1에서, 국물에 들어가는 재료 중에서 다시마를 사용하지 않았으며, 해양심층수 대신에 사골육수를 사용한 것을 제외하고는. 상기 실시예 1과 동일한 방법으로 짬뽕 순두부를 제조하였다.
In Example 1, the kelp was not used in the broth, except that sand bone broth was used instead of deep sea water. Champon pure tofu was prepared in the same manner as in Example 1.
<시험예 1> 조직감 분석<Test Example 1> texture analysis
상기 실시예 1~6 및 비교예의 짬뽕 순두부에서 순두부만을 건져내어 견고성(hardness), 탄력성(springiness), 응집성(cohesiveness) 및 부착성(adhesiveness)을 측정하였으며, 짬뽕 순두부의 주재료로 사용되는 순두부(뜨거운 국물과 접하지 않은)를 대조군으로 하여 결과를 비교하였다.Only the tofu from the champon tofu of Examples 1 to 6 and Comparative Examples was measured to measure firmness, springiness, cohesiveness and adhesiveness, and tofu (hot) used as the main ingredient of champon tofu. The results were compared with the broth) as a control.
견고성은 순두부의 단단한 정도를 나타내며, 탄력성은 변형된 물질이 힘 제거시 원상태로 되돌아가려는 성질로서 입안에서는 고무와 같은 탄력이 느껴지는 감각이라 할 수 있으며, 응집성은 식품 내 성분과 성분이 밀접하게 결합하여 씹었을 때 쉽게 풀어지지 않고 뭉쳐있어 쫀득쫀득한 느낌을 주는 성질이라 할 수 있고 부착성은 순두부가 혀, 치아, 구강 등의 표면에 부착되어 있는 상태에서 떼어내는데 필요한 힘이라고 할 수 있다.Firmness indicates the firmness of the soft tofu, and elasticity is the property of deformed material to return to its original state upon removal of force. It is a sense of elasticity in the mouth, and cohesiveness is closely related to ingredients in food. When chewed, it is not easily released, but it is a property that gives a chewy feeling. Its adhesiveness is the force required to remove the tofu from the state attached to the surface of the tongue, teeth, oral cavity.
측정은 물성분석기(Texture Analyzer, TA-XT2, Stable Micro Systems사 제조, 영국)를 이용하여 5 회 반복측정하였으며, 지름 25 ㎜인 탐침 플런저(probe)를 사용하여 pre-test speed 2.0 ㎜/s, test speed 1.0 ㎜/s, post-test speed 1.0 ㎜/s, trigger force auto 5.0 g의 조건으로 측정하여 그 평균값을 하기 표 1에 나타내었다.
The measurement was repeated 5 times using a physical property analyzer (Texture Analyzer, TA-XT2, manufactured by Stable Micro Systems, UK), and a pre-test speed 2.0 mm / s, using a probe plunger having a diameter of 25 mm, Test speed 1.0 mm / s, post-test speed 1.0 mm / s, measured by the conditions of the trigger force auto 5.0 g and the average value is shown in Table 1 below.
상기 표 1의 결과, 전체적으로 순두부를 레몬주스에 침지하여 사용한 실시예 5의 조직감이 가장 우수하게 나타났고 순두부를 요구르트에 침지하여 사용한 실시예 6의 조직감이 다음으로 우수하였으며, 다시마를 푸마르산 수용액에 침지한 후 국물을 우려낸 실시예 3, 야채, 해물 및 국물을 끓일 때 식초를 첨가한 실시예 4, 순두부를 우유에 침지하여 사용한 실시예 1이 그 다음으로 우수하였다.As a result of Table 1, the texture of Example 5 was the most excellent using the whole tofu soaked in lemon juice, and the texture of Example 6, which was used by soaking the tofu in yoghurt, was excellent next, and kelp immersed in an aqueous solution of fumaric acid Then, Example 3 which boiled the broth, Example 4 which added vegetables, seafood, and broth at the time of boiling, and Example 1 which used the soybean curd in milk were next excellent.
이는 다시마의 알긴산이 푸마르산에 의해 물속으로 좀더 용출되고 해양심층수의 나트륨과 결합하여 알긴산나트륨을 형성한 다음, 순두부 표면에서 산성의 레몬주스, 요구르트 또는 우유와 접촉하여 알긴산으로 석출된 후 요구르트, 우유 또는 순두부의 칼슘과 결합하여 알긴산칼슘을 형성하면서 순두부 표면에 고착된 결과로 판단된다.The alginic acid of kelp is further eluted into the water by fumaric acid and combined with sodium in deep sea water to form sodium alginate, and then contact with acidic lemon juice, yoghurt or milk on the surface of the tofu to precipitate alginic acid, followed by yogurt, milk or It is thought to be the result of sticking to the surface of the soft tofu while forming calcium alginate by combining with calcium of the soft tofu.
즉, 순두부 표면에 형성된 알긴산칼슘은 점착성이 있어서 순두부끼리 서로 붙어있도록 잡아주는 역할과 순두부 표면을 코팅하는 역할을 수행하므로, 순두부가 고온의 국물에 풀어지지 않도록 하여 순두부의 견고성, 탄력성, 응집성 및 부착성을 향상시키는 것으로 해석된다.In other words, the calcium alginate formed on the surface of the tofu is sticky and thus serves to hold the tofu to adhere to each other and to coat the surface of the tofu, so that the tofu does not loosen at high temperature broth so that the tofu has firmness, elasticity, cohesiveness and adhesion. It is interpreted as improving sex.
국물재료 중에서 해양심층수와 다시마를 사용하지 않은 비교예의 경우 원재료의 순두부에 비하여 조직감이 저하되었는데, 이는 순두부 원재료가 국물의 높은 온도에 의해 풀어짐으로써 조직감의 저하를 초래한 결과로 판단된다.
Among the soup materials, the deep seawater and kelp were not used in the comparative example, and the texture of the raw tofu was lowered by the high temperature of the soup.
<시험예 2> 관능평가Test Example 2 Sensory Evaluation
숙련된 관능평가요원 30 명을 대상으로 상기 실시예 1~6 및 비교예에서 제조된 짬뽕 순두부의 맛, 향, 식감 및 전체적인 기호도를 5점 척도법으로 평가하고 그 평균값을 하기 표 2에 나타내었다.
Taste, aroma, texture and overall acceptability of the champon tofu prepared in Examples 1 to 6 and Comparative Examples were evaluated on a 5-point scale using 30 experienced sensory evaluation agents and the average values are shown in Table 2 below.
상기 표 2에 나타난 바와 같이, 맛은 순두부를 레몬주스에 침지한 실시예 5가 가장 우수하고 다시마를 볶음처리한 실시예 2가 우수하였으며, 다시마를 사용하지 않은 비교예가 가장 낮게 평가되었는데, 순두부에 레몬주스가 첨가되어 상큼한 맛을 부가하거나 다시마를 볶은 후 국물을 우려냄으로써 다시마의 비린내가 제거되어 맛이 향상된 결과를 나타내었다.As shown in Table 2, the taste was excellent in Example 5 immersed in soft tofu in lemon juice, Example 2 was stir-fried kelp, the comparative example without using the kelp was evaluated the lowest, Lemon juice was added to add a refreshing taste or stir fry after kelp to remove the fishy smell of kelp and the taste was improved.
비교예에서는 순두부가 국물에 풀어져 깔끔한 맛이 없고 사골육수의 진한 맛이 순두부의 담백한 맛을 저해하여 전체적으로 짬뽕 순두부의 얼큰하면서 깊은맛을 느낄 수 없었다.In the comparative example, the tofu was loosened in the broth, and there was no neat taste, and the rich taste of the bone marrow broth inhibited the light taste of the tofu, so that the overall taste of the jjambbong tofu could not be felt.
향은 다시마가 들어가지 않고 해양심층수 대신에 사골육수가 사용된 비교예가 가장 우수하였으며, 다시마가 들어간 경우에는 실시예 2가 우수하게 평가되었는데, 다시마를 볶음처리하면 다시마의 해초취가 순화되어 좋은 평가를 받음을 알 수 있으며, 다시마를 볶음처리하지 않은 실시예 1, 3, 4, 5 및 6은 약간의 비린내로 인하여 향의 평가에서 감점요인이 되었다.Flavor did not enter kelp and used the bone marrow instead of deep seawater was the best, Comparative Example 2 was excellent when the kelp was entered, the seaweed odor of seaweed is fine when the kelp stir-fry process It can be seen that, Example 1, 3, 4, 5 and 6 that was not stir-fry kelp was a deduction factor in the evaluation of the flavor due to some fishy.
조직감은 실시예 5가 가장 우수하고 비교예가 가장 낮게 측정되어 상기 시험예 1과 유사한 결과를 보였다.The texture was the best in Example 5 and the lowest in the comparative example was shown similar results to Test Example 1.
전체적인 기호도는 실시예 5 > 실시예 6 > 실시예 2 > 실시예 1, 3, 4 > 비교예의 순으로 평가되어 본 발명에 따른 짬뽕 순두부의 상품성을 확인할 수 있었다.The overall acceptability was evaluated in the order of Example 5> Example 6> Example 2> Examples 1, 3, 4> Comparative Example was able to confirm the marketability of champon tofu according to the present invention.
Claims (7)
탈염 해양심충수 100 중량부에 다시마 5~15 중량부, 파 1~5 중량부, 양파 1~5 중량부, 마늘 0.5~2.0 중량부, 고추씨 0.1~1.0 중량부 및 감초 0.1~1.0 중량부를 넣고 끓인 다음 건더기를 제거하여 국물을 준비하는 단계;
상기 국물 100 중량부에 상기 볶은 야채와 고춧가루 10~30 중량부 및 해물 10~20 중량부를 혼합하고 5~10 분간 끓여서 혼합물을 준비하는 단계;
순두부를 우유 또는 레몬주스에 침지한 후 건져내는 단계; 및
상기 건져낸 순두부 100 중량부에 상기 혼합물 350~550 중량부를 붓는 단계;를 포함하는 짬뽕 순두부 제조방법.Roasting vegetables and red pepper powder;
5 to 15 parts by weight of kelp, 1 to 5 parts of onion, 1 to 5 parts of onion, 0.5 to 2.0 parts of garlic, 0.1 to 1.0 parts of red pepper seed, 0.1 to 1.0 parts of licorice, and boil Preparing a broth by removing the next dust;
Preparing a mixture by mixing 10 to 30 parts by weight of the roasted vegetables and red pepper powder and 10 to 20 parts by weight of seafood and boiling for 5 to 10 minutes to 100 parts by weight of the broth;
Dipping the soft tofu in milk or lemon juice and then scooping it out; And
Champon tofu production method comprising the; pouring the 350 to 550 parts by weight of the mixture to 100 parts by weight of the extracted tofu.
상기 야채는 배추, 당근, 양파, 대파, 피망, 버섯 및 죽순으로 이루어진 군 중에서 선택되는 적어도 어느 하나이고, 상기 해물은 해삼, 새우, 소라, 홍합 및 오징어로 이루어진 군 중에서 선택되는 적어도 어느 하나인 것을 특징으로 하는 짬뽕 순두부 제조방법.The method according to claim 1,
The vegetable is at least one selected from the group consisting of cabbage, carrot, onion, leek, green pepper, mushroom and bamboo shoot, the seafood is at least one selected from the group consisting of sea cucumber, shrimp, conch, mussel and squid Champon pure tofu production method characterized by.
상기 다시마는 100~150 ℃에서 1~3 분 동안 1차 볶음처리한 다음, 60~80 ℃에서 5~15 분 동안 2차 볶음처리된 것임을 특징으로 하는 짬뽕 순두부 제조방법.The method according to claim 1,
The kelp is stir-fry for 1 to 3 minutes at 100 ~ 150 ℃, then chopped soybean tofu production method characterized in that the second roasted for 5 to 15 minutes at 60 ~ 80 ℃.
상기 다시마는 푸마르산 수용액에 침지한 후 건져낸 것임을 특징으로 하는 짬뽕 순두부 제조방법.The method according to claim 1,
The kelp is champon tofu production method characterized in that after dipping in an aqueous solution of fumaric acid.
상기 혼합물을 준비하는 단계에서 국물 100 중량부 기준 식초 1~5 중량부를 더 첨가하여 끓이는 것을 특징으로 하는 짬뽕 순두부 제조방법.The method according to claim 1,
Champon tofu production method characterized in that the boiling by adding 1 to 5 parts by weight of vinegar based on 100 parts by weight of the broth in the step of preparing the mixture.
상기 우유는 요구르트인 것을 특징으로 하는 짬뽕 순두부 제조방법.The method according to claim 1,
The milk is champon tofu production method characterized in that the yogurt.
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CN106172866A (en) * | 2016-08-20 | 2016-12-07 | 江新祥 | A kind of Sakyamuni fruit dried tofu and preparation method thereof |
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