KR101729975B1 - Manufacturing method of bean curd and bean curd thereby the same that - Google Patents
Manufacturing method of bean curd and bean curd thereby the same that Download PDFInfo
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- 238000004519 manufacturing process Methods 0.000 title abstract description 7
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- 239000000843 powder Substances 0.000 claims abstract description 36
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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
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/202—Algae extracts
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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
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/502—Gums
- A23V2250/5026—Alginate
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Agronomy & Crop Science (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Description
본 발명은 다시마두부 제조방법 및 이에 의해 제조된 다시마두부에 관한 것으로서, 보다 상세하게는 두부의 영양에 다시마의 영양이 더해져서 영양학적으로 우수하며 풍미가 좋고 보기에도 좋은 새로운 구성의 다시마두부 제조방법 및 이에 의해 제조된 다시마두부에 관한 것이다.The present invention relates to a process for preparing kelp tofu and a kelp tofu produced by the method. More particularly, the present invention relates to a new composition kelp tofu which is nutritious, And kelp head manufactured thereby.
다시마는 '바다의 보물'로 불리울 정도로 건강에 좋은 것으로 알려져 있다. 특히, 다시마에는 각종 비타민과 무기질이 매우 풍부하게 함유되어 있으며, 식이섬유, 칼슘, 요오드, 세렐늄 등 다양한 성분이 들어 있기 때문에 각종 성인병과 대장암 등을 예방해주고 노화예방효과도 있으며, 다시마에 함유된 알긴산은 장의 운동을 촉진시키기 때문에 변비에 좋다. 또한, 다시마는 칼로리가 매우 낮기 때문에 다이어트에 큰 도움이 되며 다시마에 함유된 라마닌 성분은 혈압을 낮춰주고 요오드 성분은 피로 회복에 좋은 효능을 보인다.Sea kelp is known to be healthy enough to be called "treasure of the sea." In particular, kelp is rich in various vitamins and minerals. Because it contains dietary fiber, calcium, iodine, and celenium, it prevents various adult diseases and colon cancer, and also has anti-aging effect. Alginate is good for constipation because it promotes bowel movement. In addition, kelp is a very low calorie diet, and is very helpful for the diet, and the lanolin contained in the kelp lowers blood pressure and iodine is good for fatigue recovery.
한편, 두부는 콩을 주원료하는 것으로서, 밭에서 나는 쇠고기라 불리울 정도로 단백질이 풍부하다. 최근에는 이러한 두부의 종류를 다양화하기 위해 두부 제조시에 두부는 원료인 콩 이외에 부재료를 첨가하기도 한다. On the other hand, tofu is the main ingredient of soybean, and the protein is abundant enough to be called beef in the field. In recent years, in order to diversify the kinds of tofu, tofu is added to the tofu in addition to the raw soybean.
본 발명은 상기와 같은 다시마와 두부의 장점에 착안하여 제안되는 것으로서, 본 발명의 목적은 다시마의 영양성분을 자연스럽게 섭취할 수 있어서 별도로 다시마를 섭취하지 않아도 다시마에 의한 건강증진효과를 얻을 수 있으며, 다시마분말의 입자가 마치 깨를 박아 놓은 것처럼 두부에 박혀서 다시마가 함유된 것을 소비자가 육안으로 확인할 수 있고 보기에도 좋으며, 다시마에 함유된 알긴산 성분에 의해 두부가 부드러우면서도 탱탱한 식감을 가지며 맛도 좋은 두부를 제조할 수 있는 새로운 방식의 다시마두부 제조방법 및 이에 의해 제조된 다시마두부를 제공하는 것이다.It is an object of the present invention to provide a method and apparatus for nourishing a sea tangle, which can naturally absorb the nutritional components of the sea tangle so that the health enhancing effect of the sea tangle can be obtained without separately consuming the sea tangle, The particles of the kelp powder are sticked to the tofu as if they were put on sesame seeds, and consumers can visually confirm that they contain kelp. The alginic acid contained in the kelp makes the tofu soft and firm and has a good taste. The present invention provides a new method of manufacturing a tofu kelp and a kelp tofu manufactured thereby.
본 발명의 일 특징에 따르면, 다시마분말을 만드는 단계; 콩을 불린 다음 갈아서 건더기를 제거하여 콩물을 만드는 단계; 상기 콩물을 끓이는 단계; 상기 단계에서 끓인 콩물에 간수와 다시마분말을 혼합하여 콩물을 응고시키는 단계; 및 상기 단계의 것을 면포에 싸서 두부 틀에 넣어 수분을 배출시키는 단계;를 포함하여 이루어지며, 상기 다시마분말을 제조하는 단계는 건조된 다시마원초를 세척하고 건조시키는 과정; 세척 후 건조된 다시마원초를 절단하는 과정; 절단된 다시마원초를 평균입도가 1~1.5mm 되도록 1차 파쇄하는 과정; 및 1차 파쇄된 다시마를 평균입도가 0.5~0.8mm 되도록 2차 파쇄하는 과정;을 포함하여 이루어지며, 상기 콩물을 응고시키는 단계에서는 다시마분말을 상기 콩 3kg에 대해 50~100g 혼합하는 것을 특징으로 하는 다시마두부 제조방법이 제공된다.According to one aspect of the present invention, there is provided a method of making a tangle powder, Soaking the beans and then removing the grits to make a broth; Boiling said bean; Mixing the bean jam and the kelp powder in the boiling step to solidify the bean product; And drying the dried kelp gypsum powder by drying and drying the dried kelp gypsum powder. [5] The method according to claim 1, Washing and drying the dried kelp grounds; Crushing the cut tiller so that the average grain size is 1 to 1.5 mm; And crushing the primary crushed kelp so as to have an average particle size of 0.5 to 0.8 mm. In the step of solidifying the bean curd, the kelp powder is mixed in an amount of 50 to 100 g per 3 kg of the soybean A method of manufacturing a kelp head is provided.
본 발명의 다른 특징에 따르면, 상기 콩물을 응고시키는 단계에서는 황칠나무잎분말이 추가로 혼합된다. According to another aspect of the present invention, in the step of solidifying the bean product, the leaf of Tochigi leaf is further mixed.
이상과 같은 구성을 가지는 본 발명은 다시마가 함유되기 때문에 별도로 다시마를 섭취하지 않아도 다시마의 영양을 섭취할 수 있으므로 건강증진에 도움이 된다. 또한, 본 발명에 의한 두부는 다시마의 알긴산에 의해 부드러우면서도 탱탱한 식감을 가져서 전체적으로 풍미가 좋다. 따라서 두부를 생으로 먹어도 맛이 좋을 뿐만 아니라 두부를 이용하여 찌개나 전골, 조림, 부침 등의 요리를 하여도 일반적인 두부로 요리한 것에 비해 한층 더 맛이 좋은 요리를 할 수 있다. Since the present invention has the above-described composition, it is possible to consume the nutrition of the kelp without consuming the kelp separately, thereby contributing to the health promotion. In addition, the tofu according to the present invention has a soft and firm texture due to the alginic acid in kelp, and the whole taste is good. Therefore, it is not only good to taste tofu as raw but also tofu can be cooked with more delicious than usual tofu even if you cook cooked with stew, hotpot, stew, or steamed tofu.
뿐만 아니라 본 발명은 다시마를 미세하게 갈아서 사용하지 않고 다소 거친 입도를 가지는 상태로 파쇄하여 사용하기 때문에, 다시마분말의 입자가 두부에 점점이 박혀서 마치 검은 깨를 뿌려 놓은 것과 같은 색다른 외관을 가지며, 두부에 다시마분말이 함유된 것이 육안으로 확인할 수 있는 장점도 있다.In addition, since the present invention uses crushed kelp in a state of having a rather coarse grain size without finely grinding the kelp, the particles of the kelp powder are gradually attached to the head and have a different appearance as if a black sesame is sprinkled, It is also advantageous that the tannin powder is contained in the naked eye.
또, 황칠나무잎분말이 추가로 혼합되면 황칠나무잎의 유효성분에 의해 영양학적으로도 우수해지며, 황칠나무잎의 천연방부기능에 의해 두부의 변질이 방지되어 두부의 유통기간이 연장되는 효과를 얻을 수 있다.In addition, it is nutritionally superior to the active ingredients of the leafy leaves when mixed with the powder of the leaves of Tochirugi. The natural preservation function of the Tochigi leaf prevents the deterioration of the tofu and prolongs the shelf life of the tofu Can be obtained.
도 1은 본 발명의 제1실시예에 의해 제조된 두부로 요리한 전골을 보인 사진
Fig. 1 is a photograph showing a tobacco-cooked pot prepared according to the first embodiment of the present invention
이하에서 본 발명을 좀 더 구체적으로 설명한다. Hereinafter, the present invention will be described in more detail.
본 발명은 다시마를 이용하여 두부를 제조하는 방법에 관한 것으로서, 다음과 같은 방법으로 이루어진다.The present invention relates to a method of manufacturing a tofu using sea tangle, and is carried out in the following manner.
1) 다시마분말을 만든다.1) Make kelp powder.
다시마분말을 만드는 과정은 다음과 같다. 건조처리된 건 다시마원초를 준비하고, 다시마원초를 35~40℃ 정도의 미온수로 세척하여 염분과 이물질을 제거한다. 세척한 다시마원초를 건조시킨다. 그리고 건조된 다시마원초를 절단한 다음, 평균입도가 1~1.5mm 정도 되도록 다시마를 1차 파쇄하고, 이어서 다시마가루를 평균입도가 0.5~0.8mm 정도 되도록 2차 파쇄하여 다시마분말을 만든다. 바람직하게는 2차 분쇄한 후 자석을 이용하여 다시마분말에서 철분을 제거한다The process of making kelp powder is as follows. Prepare the dried kelp kelp grounds and wash the kelp gypsum with lukewarm water at 35 ~ 40 ℃ to remove salt and foreign matter. Dry the washed kelp gypsum. Then, the dried kelp seeds are cut, and then the kelp is first crushed to have an average particle size of 1 to 1.5 mm, and then the kelp powder is crushed secondarily to an average particle size of about 0.5 to 0.8 mm to prepare a kelp powder. Preferably, after the second milling, the iron powder is removed from the kelp powder using a magnet
2) 콩물을 만든다. 2) Make a bean.
콩을 깨끗하게 세척하고, 7~8시간 정도 물에 충분히 불린 다음, 면포로 건더기를 걸러서 콩물을 만든다.Wash the beans thoroughly, boil them for 7 to 8 hours in water, and then cook the beans with the mackerel.
3) 콩물을 끓인다.3) Boil the beans.
콩물을 냄비에 넣고 약한 불에서 저어가면서 끓인다. Put the beans in a pan and boil while stirring in a weak fire.
4) 콩물을 응고시킨다.4) Let the beans solidify.
끓인 콩물에 간수와 준비해 둔 다시마분말을 넣고 고르게 살살 젓는다. 바람직하게는 콩 3kg에 대해 다시마분말을 50~100g 정도 혼합한다. 다시마분말이 상기 수분 보다 적게 혼합되면 다시마에 의한 효과가 미미하며, 다시마분말이 상기 수준 보다 많이 혼합되면 두부에서 다시마의 향이 강하게 나서 오히려 두부의 풍미가 저하되고 소비자들에게 거부감을 줄 수 있으므로 바람직하지 않다. Add ginger and prepared kelp powder to boiled soy sauce and stir gently evenly. Preferably about 50 to 100 g of kelp powder is mixed with 3 kg of soybeans. When the kelp powder is mixed with less than the above-mentioned water, the effect of the kelp is insignificant. If the kelp powder is mixed more than the above level, the flavor of the kelp becomes stronger on the tofu, and the flavor of the tofu is lowered. not.
5) 응고된 콩물을 면포에 붓고 두부 틀에 넣어서 수분을 배출시켜 두부를 완성한다.5) Coagulated soybean paste is poured into cotton cloth, put in tofu mold, and water is discharged to complete tofu.
이와 같이 만들어진 다시마두부는 다시마의 알긴산성분에 의해 두부가 부드러우면서도 찰지고 탱탱한 식감을 가지며, 맛도 좋다. 따라서 본 발명에 의한 두부는 생두부로 먹어도 맛이 좋지만 본 발명에 의한 두부를 이용하여 요리를 하면 일반 두부를 이용한 것에 비해 한층 더 맛있는 두부 요리를 할 수 있다.The kelp tofu made in this way has a soft tofu, soft and firm texture, and good taste because of the alginic acid composition of kelp. Therefore, the tofu according to the present invention can be eaten as raw tofu, but when cooked using the tofu according to the present invention, more delicious tofu can be cooked than using a common tofu.
예들 들며, 본 발명에 의한 두부로 찌개나 전골 등을 끓이면 두부에 포함된 다시마에서 다시마의 맛 성분이 우러나와서 찌개나 전골의 국물맛이 좋아지며, 더욱이 전술한 바와 같이, 다시마의 알긴산성분에 의해 두부가 부드러우면서도 찰지고 탱탱하므로 찌개나 전골을 끓이는 과정에서 두부가 부서지는 것도 방지된다. 또한, 본 발명에 의한 두부로 두부부침을 하면 두부를 부칠 때 다시마분말이 기름에 살짝 튀겨지면서 고소한 맛이 향상되어 한층 더 구수한 두부부침을 만들 수 있다. For example, when the tofu stew or the hotpot according to the present invention is boiled, the taste component of the kelp comes out from the kelp contained in the tofu, and the soup taste of the stew or hot pot is improved. Further, as described above, The tofu is soft and tangy and tangent so that the tofu is prevented from breaking during the boiling of the stew or hotpot. In addition, when the tofu head with the tofu according to the present invention is fried, the kelp powder is slightly fried in oil when the tofu is touched, thereby improving the flavor of the tofu and making the tofu more salty.
뿐만 아니라 본 발명은 다시마를 곱게 갈아서 사용하지 않고 다소 거친 입자를 가지도록 파쇄하여 사용하기 때문에, 마치 검은 깨를 뿌린 것처럼 다시마분말의 입자가 두부에 박혀서 두부가 색다른 독특한 외관을 가지며, 소비자가 다시마가 함유된 것을 육안으로 확인할 수 있는 장점도 있다. In addition, since the present invention uses crushed kelp without grinding finely and crushing it to have rather coarse particles, the particles of kelp powder are embedded in the tofu like black sesame seeds, so that the tofu has a unique appearance, There is also an advantage that the contents can be visually confirmed.
이하에서는 본 발명의 다른 실시예를 설명하되, 전술한 실시예와 동일한 구성 및 효과에 대해서는 설명을 생략한다. Hereinafter, other embodiments of the present invention will be described, and the same structures and effects as those of the above-described embodiments will not be described.
본 발명의 제2실시예에 따르면, 다시마분말과 더불어 황칠나무잎분말이 더 추가된다.According to the second embodiment of the present invention, in addition to the kelp powder, the whitish leaf powder is further added.
황칠나무(Dendropanax morbiferaLev)는 우리나라 남해안의 일부 도서지역에만 자생하는 두릅나무과에 속하는 상록교목으로서, 전 세계적으로 유일하게 한반도 서남해안 및 도서지역에만 자생한다. 황칠나무는 수피에 상처를 내면 황색의 액이 나오는데 이것을 황칠(黃漆)이라 하며 오래전부터 옻과 함께 고급 도료로 사용기도 하였다. 이러한 황칠나무에는 당뇨, 고혈압, 혈액순환장애, 간기능개선, 항산화, 골다공증, 치주질환, 면역력강화, 신경안정, 항균, 항암 등에 효능이 있다고 보고되고 있다. 또한, 항칠나무는 항균작용에 의해 천연방부제로서의 기능도 가진다. Dendropanax morbiferaLev is an evergreen tree belonging to Araliaceae, which grows only in some parts of the southern coast of Korea. It is the only species in the world that is native to the southern coast of the peninsula and the island region. Yellowish chestnut is yellowish when it bruises on bark, which is called 黄 漆 and has been used as high quality paint with lacquer for a long time. These yellowtail trees are reported to be effective for diabetes, hypertension, blood circulation disorder, liver function improvement, antioxidant, osteoporosis, periodontal disease, immunity strengthening, nervous stability, antibacterial and anticancer. In addition, Sungha wood has a function as a natural preservative by antimicrobial action.
본 실시예에서는 이러한 황칠나무잎을 파쇄하여 다시마분말의 크기와 유사한 크기로 분말화한 것을 사용한다. 바람직하게는 황칠나무잎을 증기로 쪄서 말린 것을 파쇄하여 사용한다. 황칠나무잎이 약간 떫은 고 쓴맛을 가지는데, 황칠나무를 찌면 황칠나무잎의 떫은 맛이 감소되므로 황칠나무잎의 맛에 의해 두부의 맛이 저하될 우려가 감소된다.In this embodiment, the leaves of the Hwangchu-gil are crushed and pulverized to a size similar to that of the kelp powder. It is preferable to use the steamed steamed green leaf of the Hwangjak tree leaf and crush it. It has a slightly bitter and bitter taste. The bitterness of the leaf is reduced by the bitterness of the perennials. Therefore, the taste of the perennial leaf is lowered.
이러한 황칠나무잎분말은 다시마분말의 1/3 ~ 1/2 정도의 양으로 혼합되는 것이 바람직하다. 황칠나무잎이 상기 수준 보다 적게 혼합되면, 황칠나무에 의한 효과가 미미하고 상기 수준 보다 많이 혼합되면 황칠나무에 의한 효과는 상승되나 황칠나무의 맛이 두부의 맛에 영향을 미쳐서 두부의 전체적인 풍미가 저하될 수 있으므로 바람직하지 않다.It is preferable that the powder of Hwangchu-bloom leaf is mixed with about 1/3 to 1/2 of the amount of the kelp powder. When the leaves are mixed with less than the above level, the effect of the perennials is insignificant. If the perilla is mixed more than the above level, the effect of the perennials is increased, but the taste of the perennials affects the taste of the tofu, Which is undesirable.
이러한 본 실시예에서는 황칠나무잎이 함유되어 황칠나무의 유효성분을 함께 섭취할 수 있어서 영양학적으로도 우수하며, 또한 황칠나무잎에 의해 방부효과도 얻을 수 있으므로 두부의 변질이 방지되고 유통기간도 연장되는 효과를 얻을 수 있다.In this embodiment, the present invention includes nutritionally excellent nutritive substances containing the active ingredients of the nutmeg, so that the deterioration of the tofu is prevented and the period of distribution is prevented An extended effect can be obtained.
또, 본 실시예에서는 황칠나무잎을 다시마분말과 유사한 크기로 분쇄하여 사용하기 때문에 황칠나무잎분말이 다시마분말과 함께 두부에 점점이 박혀서 상기 실시예에 의해 제조된 두부와 유사한 외관을 갖는다. In this embodiment, since the leaves of Tochushii are crushed to a size similar to that of the kelp powder, the leaves of Tochushii leaf are gradually attached to the head together with the kelp powder to have an appearance similar to that of the tofu produced by the above embodiment.
Claims (5)
콩을 불린 다음 갈아서 건더기를 제거하여 콩물을 만드는 단계;
상기 콩물을 끓이는 단계;
상기 단계에서 끓인 콩물에 간수와 다시마분말을 혼합하여 콩물을 응고시키는 단계; 및
상기 단계의 것을 면포에 싸서 두부 틀에 넣어 수분을 배출시키는 단계;를 포함하고,
상기 다시마분말을 제조하는 단계는,
건조된 다시마원초를 세척하고 건조시키는 과정;
세척 후 건조된 다시마원초를 절단하는 과정;
절단된 다시마원초를 평균입도가 1~1.5mm 되도록 1차 파쇄하는 과정; 및
1차 파쇄된 다시마를 평균입도가 0.5~0.8mm 되도록 2차 파쇄하는 과정;을 포함하며,
상기 콩물을 응고시키는 단계에서는 다시마분말을 콩 3kg에 대해 50~100g 혼합하고, 황칠나무잎분말을 다시마분말의 1/3~1/2 양으로 혼합하고,
상기 황칠나무잎분말은 쪄서 말린 다음 평균입도가 0.5~0.8mm 되도록 파쇄된 것을 특징으로 하는 다시마두부 제조방법.
Making a kelp powder;
Soaking the beans and then removing the grits to make the bean;
Boiling said bean;
Mixing the bean jam and the kelp powder in the boiling step to solidify the bean product; And
Wrapping the above step in a cotton cloth and putting it in a head frame to drain water,
The step of preparing the kelp powder comprises:
Washing and drying the dried kelp gypsum;
Washing and drying the dried kelp grounds;
Crushing the cut tiller so that the average grain size is 1 to 1.5 mm; And
And crushing the primary crushed kelp so as to have an average particle size of 0.5 to 0.8 mm,
In the step of solidifying the bean products, the kelp powder is mixed with 3 to 3 kg of beans at a rate of 50 to 100 g, and the mixture is mixed with 1/3 to 1/2 of the kelp powder,
Wherein the powder of Hwigookjung leaves is steamed, dried and then crushed to have an average particle size of 0.5 to 0.8 mm.
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| KR102456640B1 (en) * | 2020-07-13 | 2022-10-18 | 오찬호 | manufacturing method of soybean-curd usign acorn and soybean-curd by manufactured by this same |
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