KR101957482B1 - Method of manufacturing salicornia herbacea bean curd - Google Patents
Method of manufacturing salicornia herbacea bean curd Download PDFInfo
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- KR101957482B1 KR101957482B1 KR1020170148755A KR20170148755A KR101957482B1 KR 101957482 B1 KR101957482 B1 KR 101957482B1 KR 1020170148755 A KR1020170148755 A KR 1020170148755A KR 20170148755 A KR20170148755 A KR 20170148755A KR 101957482 B1 KR101957482 B1 KR 101957482B1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—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
- 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
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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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
Description
본 발명은 함초두부의 제조방법에 관한 것으로서, 더욱 상세히는 두부에 함초를 함유시키므로 콩의 단백질과 함께 함초의 영양성분을 섭취할 수 있을 뿐만 아니라, 함초의 풍미를 느낄 수 있는 것을 특징으로 하는 함초두부의 제조방법에 관한 것이다. More particularly, the present invention relates to a method for producing green tea tofu, and more particularly, to a method for producing green tea tofu which is characterized by containing green tea in tofu, The present invention relates to a method for producing tofu.
일반적으로 두부는 콩을 주원료로 하는 것으로서 단백질이 풍부한 다이어트 식품이다. In general, tofu is a diet rich in protein, mainly made from soy.
이러한 두부의 제조방법을 살펴보면 다음과 같다.The manufacturing method of such tofu will be described as follows.
콩을 물에 세척시키는 세척단계가 이루어지고, 상기 세척단계 이후에 상기 콩을 물에 담가서 불리는 불림단계가 이루어지며, 상기 불림단계 이후에 상기 콩을 분쇄하는 분쇄단계가 이루어진다. 또한, 상기 분쇄단계 이후에 분쇄된 상기 콩을 끓인 후 스크린을 이용하여 콩비지를 걸러내어 두유를 분리해 내는 여과단계가 이루어진다. 또한, 상기 여과단계 이후에 응고제를 첨가시켜 냉각시키면서 응고시키는 응고단계가 이루어지고, 상기 응고단계 이후에 두유를 성형틀에서 압축시켜서 모양을 만드는 성형단계가 이루어지므로 두부의 제조가 완료된다. A washing step in which beans are washed in water is carried out, followed by a soaking step in which the soybeans are immersed in water after the washing step, and a pulverizing step is carried out after the soaking step to crush the soybeans. In addition, after the pulverization step, the pulverized soybeans are boiled, and the soybean oil is filtered using a screen to separate the soybean milk. In addition, after the filtration step, a coagulating step is performed in which a coagulant is added to cool and coagulate after the filtration step, and after the coagulation step, the soymilk is compressed in a mold to form a shape.
이러한 두부의 주성분은 식물성 단백질이므로 콜레스테롤, 중성지방, 나트륨이 적으므로 고혈압인 사람에게는 단백질 보급에 가장 알맞는 식품이다. 또한, 칼슘도 비교적 많이 포함되어 있어 성장기의 청소년에게 적합한 식품이다. 아울러, 콩에 포함된 단백질의 글리시닌알부민을 응고시킨 것이므로 콩의 소화율을 60%에서 95%로 개선할 수 있는 식품이다.Since the main component of this tofu is vegetable protein, cholesterol, triglyceride, and sodium are few, so it is the most suitable food for people who have hypertension. In addition, calcium is also included in a relatively large amount of food for growing youth. It is a food that can improve digestibility of soybean from 60% to 95% because it coagulates glycine albumin of protein contained in soybean.
그러나 이러한 두부는 단백질을 공급하는 기능만 할 뿐, 질병을 치료하는 약리 효과를 발휘할 수 없는 문제점이 있었다. 즉, 고혈압, 당뇨 내지는 숙변으로 인한 장폐색과 같은 성인병을 치료할 수 있는 기능성을 갖추지 못한 문제점이 있었다. However, these tofu have only a function of supplying protein, and can not exert a pharmacological effect for treating disease. That is, there is a problem in that it is not equipped with a function to treat adult diseases such as intestinal obstruction due to hypertension, diabetes mellitus, or sukbyeon.
또한, 맛이 싱겁기 때문에 요리하지 않고 그냥 먹기 불편한 문제점이 있었다. 일반적으로 두부는 생으로 먹을 경우 볶은 김치나 양념 간장을 구비해야 하는 번거로움이 있었다. In addition, there was a problem that it was inconvenient to eat without cooking because the taste was sober. Generally, when tofu is raw, there is a need to provide roasted kimchi or sauce soy sauce.
본 발명에 의한 함초두부의 제조방법은 다음 사항을 해결하고자 한다.The method for manufacturing a hamster tofu according to the present invention aims to solve the following problems.
첫째, 단백질을 공급하는 기능만 할 뿐, 질병을 치료하는 약리 효과를 발휘할 수 없는 일반적인 두부의 문제점을 해결하고자 한다.First, it solves the problem of general tofu which can not exert the pharmacological effect of treating disease only by supplying protein.
둘째, 맛이 싱겁기 때문에 요리하지 않고 그냥 먹기 어려운 문제점을 해결하고자 한다. 즉, 생으로 그냥 먹을 수 있게 풍미를 향상시킬 수 있도록 한다. Second, I want to solve the problem that it is difficult to eat without cooking because the taste is sober. In other words, it can improve the flavor so that it can be eaten only at birth.
본 발명에 의한 함초두부의 제조방법은 상기 과제를 해결하기 위해서 다음과 같은 공정으로 이루어진다.In order to solve the above-described problems, a method for producing a hamster head according to the present invention comprises the following steps.
콩을 물로 세척하는 세척단계와, 상기 세척단계 이후에, 콩을 물에 침지시켜서 불리는 불림단계와, 상기 불림단계 이후에, 콩을 건져내어 분쇄시키는 분쇄단계와, 상기 분쇄단계 이후에, 분쇄된 콩을 물과 함께 끓인 후, 두유를 여과해내는 여과단계와, 상기 여과단계 이후에, 상기 두유에 분쇄한 생선살 및 생선껍질, 함초 우려낸 물, 맛술을 넣어서 교반하면서 삶는 가열단계와, 상기 가열단계 이후에, 간수를 넣어서 교반하면서 식히므로 응고시키는 응고단계와, 상기 응고단계 이후에, 상기 순두부를 성형틀에 넣어서 가압하여 모양을 성형하는 성형단계를 포함한다. A washing step of washing the soybeans with water; a soaking step called by immersing the soybeans in water after the washing step; and a pulverizing step of pulverizing and pulverizing the soybeans after the soaking step; and a pulverizing step A heating step of boiling soybeans together with water and filtering the soybean milk; and a step of heating the fish meat and fish skin crushed in the soybean milk, And a forming step of forming the shape by pressurizing the soybean curd into a forming mold after the solidifying step.
또한, 상기 가열단계에서, 찐생강을 썰어서 추가하는 과정을 포함한다. In addition, the heating step includes a step of slicing and adding steamed ginger.
또한, 상기 응고단계에서, 순두부가 형성되면, 교반하면서 토치로 화염을 분사시키는 과정을 포함한다. In addition, in the solidifying step, when the soot portion is formed, a step of spraying the torch flame while stirring is included.
본 발명에 의한 함초두부의 제조방법은 상기 해결수단에 의해서 다음과 같은 효과를 발휘한다.The method for producing a hamster head according to the present invention has the following effects by the above-mentioned solution.
첫째, 콩에 포함된 단백질뿐 아니라, 함초가 가지는 약리 효과를 발휘할 수 있다. 즉, 고혈압, 당뇨 내지는 숙변으로 인한 장폐색과 같은 성인병을 치료할 수 있는 기능성을 발휘할 수 있으며, 위장 기능을 활성화시켜줌으로써 소화가 잘되고 변비를 예방하여 비만과 다이어트에 효과적이고, 미네랄이 풍부하기 때문에 건강 증진에 도움이 되는 효과가 있다.First, not only the protein contained in soybean, but also the pharmacological effect of green tea can be demonstrated. In other words, it can exert the function to treat adult diseases such as hypertension, diabetes mellitus, or bowel disease due to diabetes or sukbyeon. It can promote digestion by preventing gastrointestinal function, prevent constipation, and is effective for obesity and diet. There is an effect that is helpful.
둘째, 생선살과 생선껍질이 포함되므로 고소한 맛이 나고, DHA(docosa hexaenoic acid)가 포함되므로 어린이의 지능개발에 도움이되고 노인의 치매를 방지할 수 있고, 생선살은 콩과 함께 단백질 함량을 향상시키는 효과가 있다.Second, since it contains fish flesh and fish hulls, it has a sweet flavor and it contains DHA (docosa hexaenoic acid), which helps to develop intelligence of children and can prevent senile dementia of the elderly. .
셋째, 가열단계에서 찐 생강을 썰어서 넣기 때문에 생강의 향을 방지하면서 생선살과 껍질의 비린내를 제거할 수 있으며, 응고단계에서 화염을 분사하므로 순두부와 생선살 및 생선껍질이 익는 효과가 있다. 따라서, 고소한 맛이 향상되고 불맛을 느낄 수 있다. Third, since the steamed ginger is sliced in the heating step, it is possible to remove the fishy flesh and the fishy flesh while preventing the incense of ginger, and since the flame is sprayed in the solidifying step, the soybean soup, fish flesh and fish skin are ripened . Therefore, the flavor can be improved and the flavor can be felt.
넷째, 상기 함초 성분이 포함되므로 함초 특휴의 짠맛과 생선살 및 생선껍질이 고소한 맛과 간이 베인 풍미를 발생시키므로 요리하지 않고 생으로도 섭취가 용이한 효과가 있다. 따라서, 콩과 생선의 섭취량을 향상시킬 수 있으므로 건강 증진에 도움을 줄 수 있는 효과가 있다. Fourthly, since the above-mentioned green tea ingredient is included, the salty taste of the green tea sauce, the fish sauce and the fish sauce give a sweet flavor and a simple vine flavor, so that it is easy to ingest even without cooking. Therefore, the intake of soybean and fish can be improved, which is effective for promoting health.
도 1은 본 발명에 의한 함초두부의 제조방법의 프로세스를 도시한 블록도. BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a block diagram showing a process of a method of manufacturing a green tea head according to the present invention. Fig.
이하, 첨부되는 도면과 함께 상기 과제를 해결하기 위한 본 발명의 실시예를 살펴보면 다음과 같다.Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.
도 1은 본 발명에 의한 함초두부의 제조방법의 프로세스를 도시한 블록도로서, 본 발명에 의한 함초두부의 제조방법은 콩의 단백질뿐 아니라, 성인병을 치료할 수 있는 약리 효과를 발휘할 수 있고, 생으로 그냥 먹을 수 있도록 풍미를 개선하므로 두부의 섭취를 용이하게 하여 건강을 증진시킬 수 있는 두부의 제조가 가능한 것을 특징으로 한다.FIG. 1 is a block diagram showing a process of a method of manufacturing a green tea tofu according to the present invention. The method of manufacturing a green tea tofu of the present invention can exhibit a pharmacological effect for treating not only proteins of soybean but also adult diseases, It is possible to manufacture the tofu which can improve the health by facilitating the ingestion of the tofu since the flavor is improved so that it can be eaten only.
이를 위하여 본 발명에서는 다음과 같이 공정이 이루어진다.To this end, the following process is performed in the present invention.
콩을 물로 세척하는 세척단계가 이루어지고, 상기 세척단계 이후에, 콩을 물에 침지시켜서 불리는 불림단계가 이루어진다. 또한, 상기 불림단계 이후에, 콩을 건져내어 분쇄시키는 분쇄단계가 이루어지고, 상기 분쇄단계 이후에, 분쇄된 콩을 물과 함께 끓인 후, 두유를 여과해내는 여과단계가 이루어진다. 또한, 상기 여과단계 이후에, 상기 두유에 분쇄한 생선살 및 생선껍질, 함초 우려낸 물, 맛술을 넣어서 교반하면서 삶는 가열단계가 이루어지고, 상기 가열단계 이후에, 간수를 넣어서 교반하면서 식히므로 응고시키는 응고단계가 이루어진다. 또한, 상기 응고단계 이후에, 상기 순두부를 성형틀에 넣어서 가압하여 모양을 성형하는 성형단계를 포함하여 이루어진다.A washing step of washing the soybeans with water is carried out, and after the washing step, a soaking step is carried out by soaking the soybeans in water. Further, after the above-mentioned step, a pulverizing step is carried out in which beans are squeezed out and pulverized. After the pulverizing step, the pulverized soybeans are boiled together with water, and the soaking oil is filtered. In addition, after the filtration step, a heating step is performed in which the fish meat and the fish skin crushed in the soybean milk, the fish skin, the green peeled water, and the syrup are added and stirred and heated. After the heating step, A solidifying step is carried out. Further, after the solidifying step, the shaping step is performed by pressing the sole portion into a forming mold to form a shape.
상기 세척단계에서는 콩과 천일염을 중량비 3:1로 섞은 후 교반하므로 콩의 표면에 묻은 이물질이 제거되도록 한 후에 콩과 천일염을 물에 넣어서 교반한 후 콩을 건져낸다. 그리고 물에 다시 넣어서 교반한 후 건져내므로 소금기가 제거되도록 한다. In the washing step, beans and sun-dried salt are mixed at a weight ratio of 3: 1 and stirred, so that the foreign substances on the surface of the soybean are removed. Then, soybean and sun-salt are added to water and stirred. It is then put back into water, stirred, and then salted so that the salt is removed.
상기 불림단계에서는 콩 10kg을 상온(常溫)의 물에 잠기도록 한 후 8시간∼11시간 동안 침지시킨다. 그러면, 껍질이 물에 불어서 벗겨지고 알맹이도 물에 불어서 물렁물렁해진다.In the above-mentioned step, 10 kg of soybeans is immersed in normal temperature water and then immersed for 8 to 11 hours. Then, the skin is blown off by the water, and the pellets blow into the water and become soft and soggy.
상기 분쇄단계에서는 물에서 콩을 건져낸 후에 맷돌에 넣어서 분쇄되도록 한다. 믹서기의 경우 영양소가 파괴되므로 맷돌로 분쇄시키는 게 바람직하다. In the pulverization step, the soybeans are extracted from water and milled into milling. In the case of a blender, the nutrients are destroyed.
상기 여과단계에서는 상기 분쇄된 콩 10kg과 물 1∼3kg을 용기에 넣어서 교반하면서 가열시키는데, 100℃에서 15분∼20분 동안 가열한 후에 면포에 걸러서 두유를 여과시킨다. 이때 비지가 걸러진다. 상기 여과단계에서 물을 넣어서 가열하는 이유는 분쇄된 콩이 타는 현상을 방지하기 위함이다.In the filtration step, 10 kg of the pulverized soybeans and 1 to 3 kg of water are put into a container and heated with stirring. After heating at 100 ° C for 15 minutes to 20 minutes, the soybean oil is filtered through a cotton cloth. At this time, the fragrance is filtered. The reason for adding water to the filtration step in the filtration step is to prevent burning of the pulverized soybeans.
상기 가열단계에서는 여과된 두유 10kg에 분쇄한 생선살 및 생선껍질을 추가하는데, 절단한 후 맷돌로 갈아서 만들어진 것을 넣는다. 생선은 일례로서 비린내가 적게 나는 명태나 청어 등이 바람직하다. 그리고 생선의 비린내를 제거하도록 맛술과 생강을 추가한다. 특히, 생강은 향이 강하므로 향은 제거하고 비린내만 제거하기 위해서 100℃에서 5분∼10분 동안 찐 것을 사용한다. 따라서, 생강의 액기스가 빠지면서 생강의 향을 제거할 수 있다. 이렇게 찐 생강을 1mm∼2mm 두께로 썬 것을 추가한다. 또한, 약리 기능을 하도록 함초 우려낸 물을 추가한다. 이렇게 해서 상기 분쇄된 생선살과 생선껍질이 익을 때까지 교반하면서 끓인다. 상기 함초 우려낸 물은 상온(常溫)의 물에 함초 분말을 넣어서 20시간∼24시간 우려낸 후 걸러낸 물을 사용한다. 이때, 분쇄한 생선살과 생선껍질은 각각 0.3∼0.5kg, 맛술은 5cc∼10cc, 생강은 0.2kg∼0.3kg, 함초 우려낸 물은 2kg∼3kg을 추가한다. 그리고 100℃에서 15분∼20분 동안 가열시킨다. 따라서, 분쇄된 생선살과 생선껍질이 익으면서 구수한 맛을 내게 된다. In the heating step, 10 kg of the filtered soybean milk is added with crushed fish flesh and fish hulls, which are cut and then milled. Fish, for example, is preferably sunfish or herring, which are less fishy. Add ginger and ginger to remove the smell of fish. In particular, ginger is strong in fragrance, so use the steam at 100 ℃ for 5 minutes to 10 minutes to remove the fragrance and remove only the fish. Therefore, the ginger can be removed by removing the ginger juice. Add steamed ginger to 1mm ~ 2mm thickness. In addition, add water to make the pharmacy function. In this way, the crushed fish flesh and the fish skin are boiled with stirring until they are ripe. The above-mentioned water is used as water filtered at room temperature for 20 to 24 hours after putting the green tea powder into the water. At this time, the crushed fish flesh and fish crust are 0.3 ~ 0.5kg, respectively, 5cc ~ 10cc of ginger, 0.2kg ~ 0.3kg of ginger, and 2kg ~ 3kg of water. Then, it is heated at 100 ° C for 15 minutes to 20 minutes. Therefore, the crushed fish flesh and the fish skin are ripe, resulting in a savory taste.
상기 응고단계에서는 가열단계를 거친 두유에 간수를 넣은 후에 교반시키면서 순두부가 생길 때까지 냉각시킨다. 이때 간수는 두유가 10kg일 때 0.5kg∼1.5kg을 추가한다. 이때, 함초를 우려낸 물에 포함된 칼슘과 마그네슘이 응고제 역할을 하기 때문에 보다 신속한 응고가 이루어질 수 있도록 한다. 이렇게 해서 순두부가 생길 때, 가스 토치로 두유에 화염을 분사시키면서 교반시킨다. 따라서, 순두부와 분쇄된 생선살 및 생선껍질이 화염에 익으면서 불맛이 나면서 비린내를 재차 제거시키는 역할을 하게 된다. 이때, 화염의 온도는 500℃∼800℃로서 10kg의 두유일 경우 5분∼7분 동안 가열하는 게 바람직하다. In the solidifying step, the soy sauce having been subjected to the heating step is poured into the jugular milk, and then stirred while stirring until the soybean soup is formed. At this time, when the soy milk is 10kg, the jug adds 0.5kg ~ 1.5kg. At this time, since calcium and magnesium contained in the water from which the green tea is extracted act as a coagulant, quicker solidification can be achieved. When the soot becomes like this, the flame is sprayed on the soy milk with the gas torch and stirred. Therefore, the soybean curd and the crushed fish flesh and the fish crust ripe in the flame, and become a bitter taste and serve to remove the fish smell again. At this time, the temperature of the flame is preferably 500 ° C. to 800 ° C., and preferably 10 minutes to 7 minutes when the soybean milk is 10 kg.
상기 성형단계에서는 순두부가 형성된 두유를 성형틀에 넣어서 압축하므로 함초두부를 성형시킨다. 이때의 압축은 두유의 중량이 10kg일 때 50kg중∼70kg중의 힘으로 압축시키므로 물이 배출되면서 순두부가 압축되어 함초두부로 성형된다. In the molding step, soymilk tofu is formed by compressing soymilk with soymilk into a molding mold. At this time, when the weight of soymilk is 10 kg, the compression is performed by a force of ~ 70 kg of 50 kg, so the water is discharged and the tofu is compressed and molded into a hamcho tofu.
상기 본 발명에 의해서 제조된 함초두부는 콩에 포함된 단백질뿐 아니라, 함초가 가지는 약리 효과를 발휘할 수 있다. 즉, 고혈압, 당뇨 내지는 숙변으로 인한 장폐색과 같은 성인병을 치료할 수 있는 기능성을 발휘할 수 있으며, 위장 기능을 활성화시켜줌으로써 소화가 잘되고 변비를 예방하여 비만과 다이어트에 효과적인 이점이 있다. 또한, 미네랄이 풍부하기 때문에 건강 증진에 도움이 된다.The tofu tofu produced according to the present invention can exhibit the pharmacological effects of green tea as well as proteins contained in soybean. In other words, it can exhibit a function to treat adult diseases such as hypertension, diabetes mellitus or bowel obstruction, and it is effective for digestion and prevention of constipation by activating gastrointestinal function, and is effective for obesity and diet. In addition, because it is rich in minerals, it helps to promote health.
아울러, 생선살과 생선껍질이 포함되므로 고소한 맛이 나고, DHA(docosa hexaenoic acid)가 포함되므로 어린이의 지능개발에 도움이되고 노인의 치매를 방지할 수 있는 이점이 있다. 특히, 생선살은 콩과 함께 단백질 함량을 향상시킨다.In addition, since it contains fish flesh and fish hulls, it has a sweet flavor and it contains DHA (docosa hexaenoic acid), which helps to develop intelligence of children and has an advantage of preventing senile dementia. In particular, fish flesh improves protein content with soy.
또한, 가열단계에서 찐 생강을 썰어서 넣기 때문에 생강의 향을 방지하면서 생선살과 껍질의 비린내를 제거할 수 있으며, 응고단계에서 화염을 분사하므로 순두부와 생선살 및 생선껍질이 익는 효과가 있다. 따라서, 고소한 맛이 향상되고 불맛을 느낄 수 있다. 그리고 상기 함초 성분이 포함되므로 함초 특휴의 짠맛과 생선살 및 생선껍질이 고소한 맛과 간이 베인 풍미를 발생시키므로 요리하지 않고 생으로도 섭취가 용이한 이점이 있다.In addition, since steamed ginger is sliced in the heating step, it is possible to remove the fishy flesh and the fishy flesh while preventing the incense of ginger, and since the flame is sprayed in the solidifying step, the soybean soup, fish flesh and fish skin are ripened . Therefore, the flavor can be improved and the flavor can be felt. Since the above-mentioned green tea ingredient is contained, the saltiness of the green tea plant and the fish skin and the fish skin can produce a flavor and a simple vane flavor, so that they can be easily ingested even without cooking.
(실험례 1) 관능검사(Experimental Example 1) Sensory test
상기 실시예에 따라 제조된 함초두부와 일반 두부에 대한 관능 검사를 실시하였다. 관능적 품질은 잘 훈련된 10명의 패널 요원에 의하여 쓴맛, 고소한 맛, 향 및 조직에 대해서 평점하여 검증하였다. 하기 표에 나타난 관능검사 결과에 따르면 쓴맛, 고소한 맛에 있어서 대조군보다 우수한 것으로 나타났고 색, 향 및 조직에 있어서도 전부 우수한 결과를 나타냈다. The sensory evaluation was performed on the Hamcho tofu and the general tofu prepared according to the above examples. Sensory qualities were assessed by a panel of 10 panelists trained on bitter, sour, flavor and texture. According to the sensory test results shown in the following table, the bitter taste and the overpriced taste were superior to the control, and all the colors, aroma and texture were excellent.
쓴맛
bitter
고소한 맛
A sweet taste
색
color
향
incense
조직
group
함초두부
Hamcho Tofu
7.0
7.0
5.2
5.2
6.5
6.5
6.5
6.5
7.0
7.0
일반두부
General tofu
6.0
6.0
5.0
5.0
5.3
5.3
5.5
5.5
5.7
5.7
(9점: 매우 좋다, 7점: 좋다, 5점: 보통이다, 3점: 나쁘다, 1점: 매우 나쁘다)(9 points: very good, 7 points: good, 5 points: average, 3 points: bad, 1 point: very bad)
(실험례 2) 물성검사(Experimental Example 2) Physical properties test
상기 두부의 견고성, 응집성, 탄력성, 부착성, 씹힘성, 및 검성을 조사하였고 9점 채점범으로 실시하였다. 9점 강도법에 의하여 견고성, 응집성, 탄력성, 부착성, 씹힘성 및 검성으로 하고, 대조군은 일반 두부로 하였으며 결과를 서로 비교하였다. 실험 결과, 두부의 물성은 하기 표에 나타낸 바돠 같이 대조군과 유사하게 견고성이 우수한 것으로 나타났다.The hardness, cohesiveness, elasticity, adhesiveness, chewiness, and gumminess of the tofu were examined and evaluated with a score of 9 points. Strength, cohesiveness, elasticity, adhesiveness, chewiness and gumminess were determined by the 9 point strength method, and the control group was compared with general tofu. As a result of the experiment, the physical properties of tofu were shown to be excellent in rigidity similar to the control group as shown in the following table.
견고성
Ruggedness
응집성
Coherence
탄력성
Resilience
부착성
Attachment
씹힘성
Chewiness
검성
Gum
함초두부
Hamcho Tofu
5.1
5.1
3.2
3.2
3.0
3.0
5.4
5.4
5.4
5.4
5.7
5.7
일반두부
General tofu
5.8
5.8
5.3
5.3
6.5
6.5
6.2
6.2
7.3
7.3
7.6
7.6
(1점: 아주 강하다, 3점: 강하다, 5점: 보통이다, 7점: 약하다, 9점: 아주 약하다)(1 point: very strong, 3 points: strong, 5 points: normal, 7 points: weak, 9 points: very weak)
본 명세서에서 설명되는 실시예와 첨부된 도면은 본 발명에 포함되는 기술적 사상의 일부를 예시적으로 설명하는 것에 불과하다. 따라서, 본 명세서에 개시된 실시예들은 본 발명의 기술적 사상을 한정하기 위한 것이 아니라, 설명하기 위한 것이므로, 이러한 실시예에 의하여 본 발명의 기술사상의 범위가 한정되는 것은 아님은 자명하다. 본 발명의 명세서 및 도면에 포함된 기술적 사상의 범위 내에서 당업자가 용이하게 유추할 수 있는 변형례와 구체적인 실시예는 모두 본 발명의 권리범위에 포함되는 것으로 해석되어야 할 것이다.The embodiments and the accompanying drawings described in the present specification are merely illustrative of some of the technical ideas included in the present invention. Therefore, it is to be understood that the embodiments disclosed herein are not for purposes of limiting the technical idea of the present invention, but are intended to be illustrative, and thus the scope of the technical idea of the present invention is not limited by these embodiments. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (3)
상기 세척단계 이후에, 콩을 물에 침지시켜서 불리는 불림단계와,
상기 불림단계 이후에, 콩을 건져내어 분쇄시키는 분쇄단계와,
상기 분쇄단계 이후에, 분쇄된 콩을 물과 함께 끓인 후, 두유를 여과해내는 여과단계와,
상기 여과단계 이후에, 상기 두유에 분쇄한 생선살 및 생선껍질, 함초 우려낸 물, 맛술을 넣어서 교반하면서 삶는 가열단계와,
상기 가열단계 이후에, 간수를 넣어서 교반하면서 식히므로 응고시키는 응고단계와,
상기 응고단계 이후에, 상기 순두부를 성형틀에 넣어서 가압하여 모양을 성형하는 성형단계를 포함하여 이루어지고,
상기 가열단계에서, 생선의 비린내를 제거하도록 맛술과 생강을 추가하되, 상기 생강으로는 100℃에서 5분∼10분 동안 쪄서 얻은 찐생강을 1mm∼2mm 두께로 썰어서 추가하는 것을 특징으로 하는 함초두부의 제조방법.Washing the beans with water,
After said washing step, a soaking step in which soybeans are soaked in water,
A pulverizing step of recovering and pulverizing the soybeans after the above-
After the pulverization step, the pulverized soybeans are boiled together with water, and then the soybean milk is filtered,
A heating step of adding fish meat and fish skin crushed in the soybean milk to the soak oil,
After the heating step, a coagulation step of coagulating the wastewater by cooling the wastewater with stirring,
And a shaping step of forming the shape by pressing the sole portion into a forming mold after the solidifying step ,
Wherein the steamed ginger obtained by steaming at 100 ° C for 5 minutes to 10 minutes is added to the ginger in a thickness of 1 mm to 2 mm and then added to the ginger. Method of manufacturing tofu.
상기 응고단계에서, 순두부가 형성되면, 교반하면서 토치로 화염을 분사시키는 것을 특징으로 하는 함초두부의 제조방법. The method according to claim 1 ,
Wherein, in the solidifying step, when the soybean curd is formed, the torch flame is sprayed while stirring.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR980008036A (en) * | 1998-02-02 | 1998-04-30 | 성기철 | Manufacturing method of tofu containing mugwort, vegetables, green juice and fish flavor |
| KR20050079805A (en) * | 2004-02-06 | 2005-08-11 | 정선자 | Method for production of bean curd made from Salicornia herbacea L. |
| KR100839082B1 (en) | 2006-10-23 | 2008-06-19 | 윤인혁 | Manufacturing method of bean-curd to use coagulator of magnesium chloride |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR980008036A (en) * | 1998-02-02 | 1998-04-30 | 성기철 | Manufacturing method of tofu containing mugwort, vegetables, green juice and fish flavor |
| KR20050079805A (en) * | 2004-02-06 | 2005-08-11 | 정선자 | Method for production of bean curd made from Salicornia herbacea L. |
| KR100839082B1 (en) | 2006-10-23 | 2008-06-19 | 윤인혁 | Manufacturing method of bean-curd to use coagulator of magnesium chloride |
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