KR102038035B1 - Method for preparing bean curd containing Oriental Herb and bean curd manufactured by the method - Google Patents

Abstract

The present invention relates to a manufacturing method of bean curd using medicinal herbs and bean curd manufactured by the method. More specifically, the manufacturing method comprises the steps of pulverizing soybeans; heating the pulverized product at 80-100°C; filtering the heated product to separate into soymilk and bean-curd dregs; mixing 1 to 10 parts by weight of the medicinal herb extract to 100 parts by weight of the separated soymilk; and adding a coagulant to the mixture to coagulate, compact and dehydrate, wherein the medicinal herb extract is the extract of Nelumbo nucifera seeds, Lycium chinense, Chrysanthemum indicum, ginseng and Astragalus propinquus. The present invention has advantages of having excellent storage properties by suppressing decay and deterioration, improving the functionality of bean curd by various active ingredients of medicinal herbs, and improving organoleptic properties as well.

Description

Method for preparing tofu using herbal medicine and tofu by the method {Method for preparing bean curd containing Oriental Herb and bean curd manufactured by the method}

The present invention relates to a manufacturing method of tofu using the herbal medicine and tofu by the method, and more particularly by forming a tofu using the herbal medicine extract, while giving functionality to the tofu to improve the functionality, and to suppress corruption and deterioration It relates to a manufacturing method of tofu using the herbal medicine to increase the shelf life and tofu by the method.

Soybean has been cultivated for 5,000 years since its origin, and it is estimated to have been cultivated for about 1,500 years in Korea. Soybean (大豆) refers to only soybeans, that is, white beans to make tofu, tofu, bean sprouts, and also in the nutritional components there are many differences from kidney beans, peas, peanuts. Soybeans are important as a source of vegetable protein and oils and fats.

Soy protein has a similar amino acid composition to animal protein and is particularly high in lysine, so soybeans are recommended as a good source of protein in areas where grain-based diets lack lysine. In particular, in countries such as Korea where the intake of animal protein is low, soybeans are widely used as a protein source to replace animal protein, and one of the representative processed foods made by processing soybean is tofu.

Soybeans are now becoming a disease-prevention food beyond just nutritious health foods. Soybean has been proven to be closely related to its bioactive function as it has excellent preventive effects against cancer, heart disease, osteoporosis and kidney disease. Nutrients in soybeans include lecithin, isoflavones, dietary fiber, oligosaccharides, and vitamin E. The lecithin is effective in reducing cholesterol, stimulating brain activity, preventing dementia, and preventing arteriosclerosis, and isoflavone, which is specifically contained in soybean, is excellent in preventing chronic diseases such as osteoporosis, kidney failure, and kidney disease in addition to anticancer effects. It is effective, and dietary fiber is strong in the large intestine and excellent in constipation.

Recently, many efforts have been made to diversify the flavor and aroma of tofu. As an example, processed tofu is being developed that adds various ingredients and additives in addition to soybeans to diversify the taste and function and broaden the choice of consumers. These additives in tofu include white rice, brown rice, black rice, barley, sorghum, grains such as millet, vegetables and fruits such as carrots, peppers, bokbunja, teas such as green tea, seaweeds such as seaweed, seaweed, chitosan, and DHA. Etc. However, when the tofu is prepared by adding an additive, it is difficult to manufacture, such as coagulation and molding becomes difficult during tofu production, and there is a case of deterioration or corruption during storage and storage. For this reason, commercialized tofu is only added in very small amounts even if the additive is used, and the functionality by the additive is almost meaningless.

KR 10-1598764 B1 KR 10-1613045 B1 KR 10-1589250 B1

Accordingly, an object of the present invention is to provide tofu by using to extract tofu using herbal extracts, decay and deterioration is suppressed, storage is increased, functionality is increased, taste, flavor and texture is improved.

Tofu manufacturing method using the herbal medicine of the present invention for achieving the above object, the step of pulverizing soybean, heating the pulverized pulverized product at 80 ~ 100 ℃, and filtering the heated heating Separating into soy milk and bean curd, and mixing 1 ~ 10 parts by weight of the medicinal herb extract to 100 parts by weight of the separated soy milk, and coagulation, compression and dehydration by adding a coagulant to the mixed mixture, , The medicinal herb extract is characterized in that the extract of lotus root, goji berry, gamguk, ginseng and Astragalus.

In the step of mixing the medicinal herb extract, Osmanthus matsumuranus (Osmanthus matsumuranus) extract 0.1 to 1 part by weight, purple corn cob extract 0.1 to 1 part by weight and more than one kind of Umsa Salepi extract 0.1 to 1 part by weight In the mixing and adding the coagulant, at least one of 1 to 3 parts by weight of pears dried, 1 to 3 parts by weight of dried lotus roots and 1 to 3 parts by weight of nurungji snacks, but the pears dried and lotus root dried , The process of removing the non-edible portion of the pear and lotus root, the process of slicing the pear and lotus root from which the non-edible portion has been removed, and steaming the sliced pear and lotus root for 2 to 5 minutes at a temperature of 100 ~ 150 ℃ Process, and the steamed belly and lotus root is first dried for 13 to 17 hours at 33 ~ 37 ℃, second to dry for 13 to 17 hours at 38 ~ 42 ℃, then 4 to 6 hours at 43 ~ 47 ℃ Tertiary drying, and the sugar solution on the surface of the dried pear and lotus root And a process of drying the pear and lotus root to which the sugar solution is applied, wherein the nurungji snack is prepared by adding steamed water to brown rice and heating it, and then cooking it with steam. Pressurizing and heating the rice to a thickness of 3 to 7 mm to form nurungji, crushing it into a grain form, coating the crushed nurungji with a sugar solution, and manufacturing the process including drying the coated nurungji. It is characterized by.

Tofu according to the invention is characterized in that it is produced by the method described above.

Tofu manufacturing method using the herbal medicine according to the present invention and tofu by the method is excellent in storage properties due to the suppression of decay and deterioration, improve the functionality of the tofu due to various active ingredients of the herbal medicine, and also improve the functionality There is an advantage that it can.

1 is a manufacturing process of the tofu according to the present invention.

Hereinafter, the present invention will be described in detail.

Method for producing tofu according to the present invention, as shown in Figure 1, the step of grinding the soybeans, the step of heating the pulverized pulverized product at 80 ~ 100 ℃, and filtered the heated heating material soy milk and busy Separating into, and mixing 1 ~ 10 parts by weight of the medicinal herb extract to 100 parts by weight of the separated soymilk, and adding a coagulant to the mixed mixture, the step of coagulation, compression and dehydration, the herbal medicine extract Is characterized in that the extract of lotus root, wolfberry, gakguk, ginseng and Astragalus.

Referring to this step by step with reference to Figure 1 as follows.

Crushing soybean

First, only soybeans in good condition are selected and washed several times. Subsequently, the washed soybeans are soaked in water for 8-12 hours. This soaking, that is, soaking, is to ensure that the soymilk is well extracted in the subsequent grinding step, because if the soaking time is too short, the amount of soymilk is less in the subsequent grinding step, if too long, the fiber is blown more than necessary to reduce the productivity. At this time, the mixing ratio of soybean and water is not particularly limited, so the volume of soybean is increased by more than 2 times by soaking, it is preferable to adjust to 1: 5 to 10 volume ratio. In addition, the type and temperature of water used are not limited, but water of excessively high temperature, for example, 40 ° C. or more is not used.

The soaked soybeans are then ground using appropriate grinding means. As the grinding means, an airflow grinder may be used, and the particle size of the beans is preferably pulverized to 10 to 30 µm. In addition, it is natural to add more water at the time of grinding the soybean, and the amount of water is sufficient if the soybean and water is 1: 2 to 10 weight ratio before the water soaking.

Heating the ground pulverized product at 80 to 100 ° C.

Next, the ground pulverized product is heated to 80 ~ 100 ℃ for 10 to 40 minutes. Since the heating of the pulverized product is a conventional tofu production method, a detailed description thereof will be omitted.

The heated Heating water  By filtration Soymilk  Separating into busy.

Then, the heated water is filtered using a filter cloth, a strainer, or a centrifugal separator to separate the soymilk and the sebum. The reason for separating the busy paper is that it contains a large amount of insoluble material, and when the busy paper is mixed in the head, the tissue becomes coarse and lacks uniformity.

Separated Soymilk To 100 parts by weight  Medicinal Herb Extract 1 ~ 10 parts by weight  Mixing step.

Next, the herbal extracts are mixed with the separated soymilk. Here, the herbal medicine extract means that the extracts of lotus root, wolfberry, persimmon, ginseng and Astragalus bar, by using the herbal medicine to prevent the decay and deterioration of the head to improve shelf life, improve nutrition and functionality.

The method of preparing the herbal medicine extract, may be prepared according to the conventional method disclosed in the prior art, for example, 5 to 20 times the weight of water to the herbal medicine, it is heated to 50 ~ 100 ℃ for 1 to 24 hours, and filtered , Concentrated and dried, and ground to prepare a powder. At this time, the filtration may be using a filter paper or a reduced pressure filter, the concentration may be a vacuum concentrator, the drying may be carried out a freeze drying method, but is not limited thereto.

In the present invention, the blending ratio of the herbal medicine is not limited, and most preferably, the same amount of soft meat, goji berry, ginseng, ginseng and sulfur. In the present invention, the use of lotus root, wolfberry, gamguk, ginseng and Astragalus as an herbal medicine is because it effectively removes soybean fishy smell, enhances the overall flavor of tofu, gives effective functionality to the human body, and improves shelf life. . In addition, the herbal extract of this combination is rather soft to improve the flavor of the tofu to improve the sensory properties, because it does not significantly affect the moldability.

In brief description, the lotus root is a seed of the lotus (Nelumbo nucifera Gaertner), peeled and dried as a medicinal herb, which serves to help the stomach and inspire spirit and energy, and is effective in increasing flavor and removing odor, and the wolfberry is a Dry fruit, non-specific immune boosting, hematopoietic, cholesterol lowering, anti-fatty liver, lowering blood pressure, lowering blood sugar, promoting growth, anti-cancer, and enhances the overall flavor. The gamguk means dried flowers of chrysanthemum or chrysanthemum, has a fever in the chest, frustrating symptoms, pneumonia, bronchitis, headache, stiff shoulders, high blood pressure, and improves flavor. It contains a large amount of active ingredients such as saponins, and is useful for physical strength reinforcement. The Astragalus is a dried root of Astragalus, which has a tonic effect, an immune function regulating effect, and an anti-inflammatory effect.

And the mixing ratio of the soymilk solution and the herbal medicine extract is to mix 1 ~ 10 parts by weight, more preferably 1 to 5 parts by weight of the herbal medicine extract based on 100 parts by weight of the separated soymilk solution, the herbal medicine extract is less than 1 part by weight In this case, the functionality thereof is not good, and if it exceeds 10 parts by weight, the amount becomes excessive, resulting in poor moldability, and the functionality is rather deteriorated.

Coagulation, compression and dehydration by adding a coagulant to the mixed mixture

Next, a coagulant is slowly added to the mixed mixture to coagulate. In the present invention, the coagulant may be used as a coagulant, which can be used for preparing tofu, and typically, magnesium chloride, calcium chloride, salt, and the like may be mixed and used in water. And the amount of the coagulant is sufficient when the coagulant is 0.01 to 1 part by weight based on 100 parts by weight of the soy milk solution, which is in accordance with a conventional manufacturing method. Then, the solidified product is compressed and dehydrated to be molded into tofu.

Here, the coagulation, compression and dehydration are the same as the manufacturing method of the conventionally known tofu, detailed description thereof will be omitted.

The tofu prepared as described above is characterized by excellent flavor, texture, and nutritional properties due to the herbal medicine extract. In addition, the herbal extracts have the advantage that the decay and deterioration is suppressed excellent storage.

On the other hand, in the step of mixing the herbal extract, Osmanthus matsumuranus (Osmanthus matsumuranus) extract 0.1-1 part by weight, purple corn cob extract 0.1-1 parts by weight and Umsa Salepi extract 0.1-1 parts by weight of By further mixing, its storage, flavor and functionality can be further improved. At this time, the weight part is based on 100 parts by weight of the soymilk.

The Osmanthus matsumuranus extract removes the fishy fishy smell and gives antioxidant activity to improve shelf life. The Osmanthus matsumuranus is a plant belonging to the genus Osmanthus (Oleaceae) to be. The Osmanthus Matsumuranus extract may be extracted according to conventional methods known in the art for preparing extracts from natural products, that is, using conventional solvents under the conditions of conventional temperature and pressure. For example, the leaves of Osmanthus matsumuranus are appropriately washed and chopped, dried, and then 5 to 20 weight times of the dried product is added one or more kinds of extraction solvents of ethanol and methanol, and 20 Extraction method such as hot water extraction, cold needle extraction, reflux cooling extraction or ultrasonic extraction for 1 ~ 24 hours at ~ 100 ℃. In addition, the prepared extract is then subjected to filtration, concentration and drying process to remove the solvent, it can be ground to prepare a powder. Filtration may be performed using a filter paper or a vacuum filter, concentration may be carried out under reduced pressure concentrator, drying may be performed by lyophilization method, but is not limited thereto.

The purple corn cob extract and the yum musa repi extract also improves the shelf life of tofu, as well as improves its sensuality in harmony with the unique flavor of herbal medicines. The preparation method of the purple corn cob extract and woomu sas repi extract is the same as the extract of Osmanthus matsumuranus (Osmanthus matsumuranus).

In addition, in the step of adding the coagulant, by further mixing at least one of 1-3 parts by weight of pear, dried lotus root 1 to 3 parts by weight and 1 to 3 parts by weight of nurungji snacks, to further improve the texture and flavor of tofu can do. At this time, the weight part is based on 100 parts by weight of the soymilk.

Here, the size of the pear and the lotus root dried enough to the particle diameter of about 0.1 ~ 1cm bar, it is appropriately cut and used.

The pear and lotus roots are coagulated with soy milk to give the tofu a chewy texture and improve its taste. In this case, the pear dried and lotus root dried may be purchased and used as a commercial product, may be manufactured and used as follows.

More specifically, the method of preparing dried malaria, the process of removing the non-edible portion of the pear and lotus root, the process of slicing the pear and lotus root from which the non-edible portion is removed, the sliced pear and lotus root 100 ~ 150 ℃ After steaming for 2 to 5 minutes at the temperature of 1, the steamed pears and lotus root first drying for 13 to 17 hours at 33 ~ 37 ℃, secondary drying for 13 to 17 hours at 38 ~ 42 ℃, 43 Tertiary drying for 4-6 hours at ˜47 ° C., applying a sugar solution to the surface of the dried pear and lotus root, and drying the pear and lotus root to which the sugar solution is applied.

To explain this in more detail, first remove the pear and lotus root bark, ovary, etc., and slice it about 2.5 ~ 10mm. And steamed and cooked for 2 to 5 minutes at a temperature of 100 ~ 150 ℃, the steamed belly and lotus root firstly dried for 13 to 17 hours at 33 ~ 37 ℃, 13 to 17 hours at 38 ~ 42 ℃ After the second drying, the third drying for 4-6 hours at 43 ~ 47 ℃. At this time, the reason for limiting the drying temperature and time is for the functionality of the texture, taste, etc. of the dried malaria. And the sugar liquid is apply | coated to the surface of this dried belly and lotus root in the quantity of about 1: 0.1-0.2 weight ratio, and it is dried for 10 to 60 minutes at 20-30 degreeC. At this time, the application of the sugar solution is to increase the flavor of the dried fish, as well as to prevent the coagulation and molding becomes difficult when added to the soy milk. That is, when the other additives are mixed a lot, there is a problem that the coagulation and moldability of the tofu is lowered, but when the coating is added to the sugar solution, the problem of the decrease in moldability due to the sugar solution is solved. As the sugar solution, water and sugar are mixed at a ratio of 1: 0.5 to 1 by weight, heated to about 40 to 80 ° C, sufficiently dissolved, and then cooled to room temperature.

In addition, the sugar solution may further include yacon juice (yacon) juice, because when the yacon juice solution is further included, it is easy to apply by lowering the adhesiveness of the sugar solution can alleviate the characteristics of sticking to the teeth of the eater's teeth to be. The yacon juice may be included in an amount of about 1 to 20% by weight based on 100% by weight of the sugar solution.

In addition, the nurungji snack is coagulated with soy milk to give the tofu crispy texture, and also improves its taste.

The nurungji snack is a process of putting the cooked water in brown rice, heated and steamed after cooking, and compressing and heating the cooked rice to a thickness of 3 ~ 7mm to form a nurungji, and crushed into a grain shape And, it can be prepared including the process of coating the crushed nurungji with sugar, and drying the coated nurungji.

To explain this in more detail, first, the cooked water is mixed with brown rice at a ratio of 1: 0.4 to 0.6, heated at 90 to 100 ° C. for 10 to 30 minutes, and cooked with steam for 10 minutes. At this time, the amount of cooked water and the heating time is dependent on the amount of cooked grains, without limiting this, it is natural that can be cooked according to a variety of known methods. Naturally, water may be used as the cooking water.

The cooked rice is pressed and molded to a thickness of 3 to 7 mm, and heated at 120 to 300 ° C. for 10 to 30 minutes to prepare nurungji. It is then broken into grains.

And the pulverized Nurungji is coated with a sugar solution 1: 0.1 ~ 0.2 by weight ratio, it is dried for 10 to 60 minutes at 20 ~ 30 ℃. At this time, the coating of the sugar solution to increase the flavor of Nurungji, as well as to prevent the dampness of the texture when added to the soy milk solution, and to solve the problem of coagulation and moldability deterioration. As the sugar solution, water and sugar are mixed at a ratio of 1: 0.5 to 1 by weight, heated to about 40 to 80 ° C, sufficiently dissolved, and then cooled to room temperature. In addition, the sugar solution may further include a yacon juice (yacon) juice in the same manner as the production of the dried maloney.

Hereinafter, the present invention will be described in more detail with reference to the accompanying examples.

(Example 1)

10 weight times of water was added to the mixed herbal medicine mixed with 100 g of dried soft meat, 100 g of Goji, 100 g of ginseng, 100 g of ginseng, and 100 g of Astragalus, followed by extraction at 90 ° C. for 4 hours, cooled to 40 ° C., and then filtered through a 50 mesh filter cloth. , Concentrated under reduced pressure at 50 ℃ using a rotary pressure reducer, lyophilized and prepared by grinding to about 100mesh.

1 kg of soybeans in good condition were selected and washed with water five times. Next, the washed soybeans were soaked in 8 l of water at 24 ° C. for 10 hours, which were taken out and pulverized with 8 L of water fed by an air flow grinder. At this time, the particle size of the soybean was about 10 ~ 30㎛. The pulverized product was heated at 100 ° C. for 30 minutes, allowed to cool to about 25 ° C., and then filtered through a strainer to separate the soymilk and bean curd. 30 g of the medicinal herb extract was mixed with 1000 g of the soymilk, and 4 g of 5% magnesium chloride aqueous solution was gradually added thereto to coagulate, and then pressed and dehydrated to prepare tofu. The tofu was soaked in cold water to remove residual coagulant and then cut into normal tofu size.

(Example 2)

In the same manner as in Example 1, when the herbal extracts were mixed, 5 g of Osmanthus matsumuranus extract, 5 g of purple corncob extract, and 5 g of mucosa respiratory extract were further mixed.

The Osmanthus matsumuranus extract, purple corncob extract, and wumusa repi extract, the leaves of Osmanthus matsumuranus, the leaves of purple corn cob and wumusaspirapi, respectively, after washing each sample with clean water After drying for 10 days in the shade, pulverized to about 100mesh, 2000ml of distilled water was added to 150g of the powdered sample, extracted at 80 ° C for about 2 hours, filtered through a 250mesh filter cloth, and then at 50 ° C using a rotary pressure reducer. Concentrated under reduced pressure, lyophilized and prepared by grinding to about 100mesh.

(Example 3)

In the same manner as in Example 1, when the coagulant is added, 30 g of pear maline having a particle size of about 0.5 cm, 30 g of lotus root dried malt having a particle size of about 0.5 cm, and 30 g of nurungji snacks were further mixed.

Here, the pear and lotus roots were prepared as follows.

The pears and lotus roots were washed thoroughly, and the shells, seeds of ovary, ovaries, and the like were removed, and sliced to a thickness of 6 mm. The sliced pears and lotus root were steamed and cooked at a temperature of 120 ° C. for 3 minutes. Next, it is cooled by first drying at 35 ° C. for 15 hours at 35 ° C. for 15 hours, second at 15 ° C. for 15 hours, and tertiary drying at 45 ° C. for 5 hours, at 100 g and 100 g of lotus root dried water. After each 10g of sugar solution was applied, it was left to stand at 25 ° C for 60 minutes and dried. Here, as the sugar solution, water and sugar were mixed at a weight ratio of 1: 0.7, heated at about 60 ° C. for 20 minutes to sufficiently dissolve sugar, and then cooled to 20 ° C. was used.

And Nurungji snack was prepared as follows.

After the brown rice was prepared and washed, water was added at a ratio of 1: 0.5 by weight to brown rice and cooked. Then, the cooked brown rice was pressed and molded to a thickness of 5 mm in a forming pan provided with a heating device, and heated at a temperature of 220 ° C. for 10 minutes to prepare a nurungji. And after cooling the nurungji to 40 ℃, crushed one by one in the form of a grain, and the sugar solution was mixed in a 1: 0.1 weight ratio and coated and left to stand at room temperature for 60 minutes to dry. The sugar solution used was the same as that used in the preparation of the dried fish.

(Comparative Example 1)

The same procedure as in Example 1, but did not use the herbal extract.

(Test Example 1)

Sensory evaluation was performed about Examples 1 to 3 to Comparative Example 1.

The sensory evaluation was carried out to examine the appearance, texture, taste, aroma, and overall preference of the tofu by sensory characteristics of nine trained panelists in a nine-point scoring method, nine points for very good cases, and one point for very disgusting cases. The score was evaluated as decreasing sequentially. And the results are shown in Table 1 to round the average value at the first decimal place.

The temperature of all samples used for sensory evaluation was prepared to be at room temperature, and 20 g of each sample was put in the mouth and chewed for 20 seconds to evenly stimulate the oral epidermis, spit out, and wash the mouth with water each time the evaluation of one sample was completed. After minutes passed, the next sample was evaluated.

The results of the sensory evaluation are shown in Table 1 below.

Test Example 1 Results division Exterior flavor incense Texture Symbol Example 1 5.5 7.1 7.0 6.0 6.8 Example 2 5.7 7.3 8.1 6.1 7.3 Example 3 5.8 7.9 7.1 7.8 7.8 Comparative Example 1 5.5 6.2 4.5 5.1 5.6

As shown in Table 1, Examples 1, 2 and 3 according to the present invention was confirmed to have a high evaluation in terms of taste, aroma, texture and preference compared to Comparative Example 1. However, there was no big difference in appearance.

As mentioned above, although this invention was demonstrated in detail using the preferable Example, the scope of the present invention is not limited to a specific Example and should be interpreted by the attached Claim. In addition, those skilled in the art should understand that many modifications and variations are possible without departing from the scope of the present invention.

Claims (3)

Grinding soybeans,
Heating the pulverized powder at 80 to 100 ° C.,
Filtering the heated heating material to separate the soymilk and sebum;
Mixing 1 ~ 10 parts by weight of the herbal medicine extract to 100 parts by weight of the separated soymilk,
Adding a coagulant to the mixed mixture to coagulate, compress and dehydrate,
The herbal extracts are extracts of lotus root, goji berry, gakguk, ginseng and Astragalus,
In the step of mixing the herbal medicine extract,
0.1-1 part by weight of Osmanthus matsumuranus extract, 0.1-1 part by weight of purple corn cob extract, and 0.1-1 part by weight of mucosa respiratory extract,
In the step of adding the coagulant,
1 to 3 parts by weight of pears, 1 to 3 parts by weight of dried lotus root and 1 to 3 parts by weight of nurungji snacks,
The pear dried and lotus root dried,
Removing the non-edible parts of the belly and lotus root,
Slicing pears and lotus roots from which the non-edible parts are removed;
Steaming the sliced pear and lotus root for 2 to 5 minutes at a temperature of 100 to 150 ° C.,
The steamed pears and lotus root are first dried at 33-37 ° C. for 13-17 hours, secondly dried at 38-42 ° C. for 13-17 hours, and then thirdly dried at 43-47 ° C. for 4-6 hours. Process,
Applying a sugar solution to the surface of the dried belly and lotus root,
It is prepared including the process of drying the pear and lotus root to which the sugar solution is applied,
The nurungji snack,
Process of putting cooked water into brown rice and heating it,
Pressing and heating the cooked rice to a thickness of 3 to 7 mm to form a nurungji, and crushing it into a grain shape;
Coating the crushed nurungji with sugar solution;
It is prepared including the process of drying the coated nurungji,
The sugar solution used in the process of coating the sugar solution on the surface of the dried belly and lotus root and the process of coating the crushed nurungji with sugar solution,
Method of manufacturing tofu using herbal medicines, characterized in that it comprises water, sugar and yacon juice.
delete Tofu using the herbal medicine, characterized in that the manufacturing method of claim 1.

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