KR20000019119A - 발효 두부 - Google Patents

발효 두부 Download PDF

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Publication number
KR20000019119A
KR20000019119A KR1019980037055A KR19980037055A KR20000019119A KR 20000019119 A KR20000019119 A KR 20000019119A KR 1019980037055 A KR1019980037055 A KR 1019980037055A KR 19980037055 A KR19980037055 A KR 19980037055A KR 20000019119 A KR20000019119 A KR 20000019119A
Authority
KR
South Korea
Prior art keywords
bean curd
fermentation
ferment
following
manufacturing process
Prior art date
Application number
KR1019980037055A
Other languages
English (en)
Inventor
윤한걸
Original Assignee
윤한걸
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 윤한걸 filed Critical 윤한걸
Priority to KR1019980037055A priority Critical patent/KR20000019119A/ko
Publication of KR20000019119A publication Critical patent/KR20000019119A/ko

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/40—Pulse curds
    • A23L11/45—Soy bean curds, e.g. tofu
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/30—Removing undesirable substances, e.g. bitter substances
    • A23L11/37—Removing undesirable substances, e.g. bitter substances using microorganisms
    • 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
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Dairy Products (AREA)

Abstract

우유로 치즈를 만들듯 커드화된 두부에 발효균인 치즈 발효균이나, 유산균, 또는 청국장균을 넣어 발효시켜 두부를 만드는 방법

Description

발효 두부
치즈, 청국장, 된장 등 발효식품이 있으나 두부엔 적용 안됐었음.
상용되는 두부를 발효시켜 맛을 한층 높인다.
커드화된 두부에 발효균인 치즈균이나 유산균이나 청국장균을 넣어 발효시켜 성형해서 두부로 만듬.
발효된 두부맛을 낸다.

Claims (1)

  1. 두부용액에 간수를 넣고 열처리해서 커드화된 두부에 무균적으로 발효균을 넣어 발효시킨후 두부를 만드는 제조방법.
KR1019980037055A 1998-09-09 1998-09-09 발효 두부 KR20000019119A (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019980037055A KR20000019119A (ko) 1998-09-09 1998-09-09 발효 두부

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019980037055A KR20000019119A (ko) 1998-09-09 1998-09-09 발효 두부

Publications (1)

Publication Number Publication Date
KR20000019119A true KR20000019119A (ko) 2000-04-06

Family

ID=19549990

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019980037055A KR20000019119A (ko) 1998-09-09 1998-09-09 발효 두부

Country Status (1)

Country Link
KR (1) KR20000019119A (ko)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100498895B1 (ko) * 2002-12-11 2005-07-04 심재열 발효두부 및 이의 제조방법
KR20060013254A (ko) * 2004-08-06 2006-02-09 정화자 청국장이 함유된 두부 및 이의 제조방법
KR100637857B1 (ko) * 2004-06-02 2006-10-23 김찬호 견피브로인아미노산이 첨가된 유산균배양액을 이용한간수대체 두부 제조방법
CN107396981A (zh) * 2017-08-22 2017-11-28 桂林市农业科学院 一种桑叶豆腐乳的制备方法
CN107535618A (zh) * 2017-09-21 2018-01-05 宜宾学院 一种麻辣腐乳及其生产工艺
CN107927191A (zh) * 2017-11-29 2018-04-20 桂林市农业科学院 木薯叶豆腐乳及其制备方法
CN112457950A (zh) * 2020-11-20 2021-03-09 北京市老才臣食品有限公司 一种番茄风味的腐乳酱设备及其工艺

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100498895B1 (ko) * 2002-12-11 2005-07-04 심재열 발효두부 및 이의 제조방법
KR100637857B1 (ko) * 2004-06-02 2006-10-23 김찬호 견피브로인아미노산이 첨가된 유산균배양액을 이용한간수대체 두부 제조방법
KR20060013254A (ko) * 2004-08-06 2006-02-09 정화자 청국장이 함유된 두부 및 이의 제조방법
CN107396981A (zh) * 2017-08-22 2017-11-28 桂林市农业科学院 一种桑叶豆腐乳的制备方法
CN107535618A (zh) * 2017-09-21 2018-01-05 宜宾学院 一种麻辣腐乳及其生产工艺
CN107927191A (zh) * 2017-11-29 2018-04-20 桂林市农业科学院 木薯叶豆腐乳及其制备方法
CN112457950A (zh) * 2020-11-20 2021-03-09 北京市老才臣食品有限公司 一种番茄风味的腐乳酱设备及其工艺
CN112457950B (zh) * 2020-11-20 2021-06-04 北京市老才臣食品有限公司 一种番茄风味的腐乳酱设备及其工艺

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