KR20010085119A - Method of manufacturing bean curd - Google Patents
Method of manufacturing bean curd Download PDFInfo
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- KR20010085119A KR20010085119A KR1020010049635A KR20010049635A KR20010085119A KR 20010085119 A KR20010085119 A KR 20010085119A KR 1020010049635 A KR1020010049635 A KR 1020010049635A KR 20010049635 A KR20010049635 A KR 20010049635A KR 20010085119 A KR20010085119 A KR 20010085119A
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- tofu
- water
- green tea
- beans
- diluent
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 79
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 244000269722 Thea sinensis Species 0.000 claims abstract description 23
- 235000009569 green tea Nutrition 0.000 claims abstract description 23
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 18
- 244000068988 Glycine max Species 0.000 claims abstract description 17
- 229910021536 Zeolite Inorganic materials 0.000 claims abstract description 16
- HNPSIPDUKPIQMN-UHFFFAOYSA-N dioxosilane;oxo(oxoalumanyloxy)alumane Chemical compound O=[Si]=O.O=[Al]O[Al]=O HNPSIPDUKPIQMN-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000010457 zeolite Substances 0.000 claims abstract description 16
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 12
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 7
- 239000000243 solution Substances 0.000 claims abstract description 7
- 239000012267 brine Substances 0.000 claims abstract description 6
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims abstract 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 27
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 27
- 239000000843 powder Substances 0.000 claims description 20
- 239000003085 diluting agent Substances 0.000 claims description 12
- 235000021395 porridge Nutrition 0.000 claims description 6
- 238000010790 dilution Methods 0.000 claims description 5
- 239000012895 dilution Substances 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 230000035784 germination Effects 0.000 abstract description 3
- 230000001988 toxicity Effects 0.000 abstract description 2
- 231100000419 toxicity Toxicity 0.000 abstract description 2
- 239000002002 slurry Substances 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 8
- 235000013305 food Nutrition 0.000 description 4
- 239000000701 coagulant Substances 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 230000002421 anti-septic effect Effects 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 206010006326 Breath odour Diseases 0.000 description 1
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
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- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
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- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
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- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
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- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 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 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
- 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
- A23V2250/21—Plant extracts
- A23V2250/214—Tea
Abstract
Description
본 발명은 두부 제조방법에 관한 것이고, 특히 두부에 녹차 및 제오라이트 성분을 함유시킨 두부 제조방법에 관한 것이다.The present invention relates to a method for preparing tofu, and more particularly, to a method for preparing tofu containing green tea and zeolite components in tofu.
두부는 대표적인 콩 가공식품으로, 일반두부, 만두두부, 연두부, 순두부, 유부 등이 있다. 이러한 두부 제품은 지금까지는 콩 그 자체만 이용하였으나 최근에는 경제성장과 더불어 국민생활의 고급화, 건강지향화, 간편화 경향으로 기능성이 가해지는 방향으로 발전되고 있다.Tofu is a typical soybean processed foods, including general tofu, dumpling tofu, soft tofu, soft tofu, and tofu. These tofu products have only used soybeans until now, but in recent years, they have been developed in the direction of increasing functionality along with economic growth and the enhancement of national life, health orientation, and simplicity.
일반적으로 단백질과 지방함량이 높은 콩을 주원료로한 두부의 제조방법은, 콩의 주된 단백질인 글리시딘(glycinin)이 열에는 안정하나 금속염과 산에는 불안정하여 곧 응고 침전한다는 성질을 이용한 것으로 간략하게 설명하면 다음과 같다.In general, the manufacturing method of tofu, which is mainly made from soybeans with high protein and fat content, uses glycydin, a soybean protein, which is stable to heat but unstable to metal salts and acids, and coagulates. If you explain it as follows.
먼저, 콩을 물에 충분히 불린 후 이를 갈아 물과 함께 끓인 다음, 그 고형성분(비지)을 걸러낸다. 이어서, 남은 두부물에 응고제를 가하여 단백질을 응고시킨 다음 응고된 단백질을 추출하여 소정의 틀에 넣고 압축 성형함으로써, 식탁에 놓여지는 두부가 제조된다.First, soak the beans in water, grind them, boil them with water, and filter out the solids. Subsequently, the coagulant is added to the remaining tofu to coagulate the protein, and then the coagulated protein is extracted, put into a predetermined mold, and compression molded to prepare the tofu placed on the table.
두부제조에 사용되는 단백질의 응고제(간수)로는 MgCl2, CaCl2, MgSO4, CaSO4등이 있으며, 이 중에서 두부를 만들 때는 주로 CaSO4가 많이 사용된다.Protein coagulants used for tofu production include MgCl 2 , CaCl 2 , MgSO 4 , and CaSO 4 , among which CaSO 4 is commonly used to make tofu.
두부의 제조, 판매에 있어 가장 중요한 인자는 풍미와 신선도인데, 이를 유지하기 위해서는 새벽에 두부를 만들어 당일에 판매해야하는 어려움이 있다. 따라서, 두부에 상기와 같은 응고제를 과량 사용하는 실정이므로 이것은 결과적으로 국민의 건강을 해치는 결과를 초래한다.The most important factors in manufacturing and selling tofu are flavor and freshness. To maintain this, it is difficult to make tofu at dawn and sell it on the day. Therefore, the use of such a coagulant in the tofu is excessive, and as a result, this results in a harm to the health of the people.
이와 같은 문제점을 해결하기 위해서 녹차를 직접 두부에 첨가시킨 두부 제조방법이 소개되고 있다. 그런데, 이 경우에는 녹차 특유의 쓴맛 등이 제조된 두부에 그대로 존재하여 두부 고유의 맛을 떨어뜨리며 두부와 다른 식품을 섞어서 요리하는 경우 다른 식품들과 조화되지 못하는 문제점이 있다.In order to solve this problem, a tofu manufacturing method in which green tea is directly added to tofu has been introduced. However, in this case, the bitterness of the green tea is present in the prepared tofu as it is, to reduce the inherent taste of tofu, and when mixing tofu and other foods, there is a problem in that it is not harmonized with other foods.
따라서, 본 발명의 기술적 과제는 제조된 두부의 신선도와 맛을 오랫동안 유지할 수 있는 두부 제조방법을 제공하는 데 있다.Therefore, the technical problem of the present invention is to provide a tofu manufacturing method that can maintain the freshness and taste of the prepared tofu for a long time.
상기한 기술적 과제를 해결하기 위한 본 발명의 두부 제조방법은: 녹차분말을 물에 투입하여 희석액을 마련하는 단계와; 상기 희석액에 두부콩을 침수시켜 발아시키는 단계와; 발아된 상기 두부콩을 상기 희석액으로부터 분리하고 분리된 상기 두부콩을 물과 함께 분쇄하여 걸쭉한 상태의 콩죽을 마련하는 단계와; 상기 콩죽과 물을 혼합한 콩물로부터 비지를 제거하여 두부물을 마련하는 단계와; 상기 두부물과 간수를 혼합하여 끓여서 상기 두부물에 포함된 단백질을 응고시키는 단계와; 응고된 상기 단백질을 성형판에 넣고 성형하는 단계를 포함하는 것을 특징으로 한다.Tofu production method of the present invention for solving the above technical problem: the step of preparing a diluent by adding green tea powder to water; Immersing the tofu beans in the dilution to germinate; Separating the germinated tofu beans from the diluent and pulverizing the separated tofu beans with water to prepare a thick soybean porridge; Removing bean curd from the bean water mixed with the bean porridge and water to prepare tofu; Mixing the tofu and the brine to boil to solidify the protein contained in the tofu; The solidified protein is characterized in that it comprises the step of molding into a forming plate.
이 때, 상기 두부콩 10kg에 대하여, 상기 희석액은 물 20ℓ에 상기 녹차분말 100∼200g을 투입하여 마련하는 것을 특징으로 하여도 좋다.At this time, the diluent may be prepared by adding 100-200 g of the green tea powder to 20 liters of water with respect to 10 kg of the tofu beans.
나아가, 상기 희석액은 제오라이트분말을 더 투입하여 마련하여도 좋다. 이 때, 상기 두부콩 10kg에 대하여, 상기 희석액은 물 20ℓ에 상기 녹차분말 100∼200g과 상기 제오라이트분말 100∼200g을 투입하여 마련하는 것을 특징으로 하여도 좋다.Further, the diluent may be prepared by further adding zeolite powder. At this time, the diluent may be prepared by adding 100-200 g of the green tea powder and 100-200 g of the zeolite powder to 20 liters of water.
더 나아가, 상기 발아시키는 단계는 20∼30℃의 상기 희석액에 상기 두부콩을 12∼24시간 침수시켜 이루어지는 것을 특징으로 한다.Further, the germination step is characterized in that the tofu soaked 12 to 24 hours in the dilution of 20 ~ 30 ℃.
이하, 본 발명의 실시예에 대해 설명하기로 한다. 여기서, 본 실시예는 예로 들어 설명한 것으로, 이것은 본 발명의 권리범위를 한정하는 것은 아니고, 단지 예시로 제시된 것이다.Hereinafter, embodiments of the present invention will be described. Here, the present embodiment has been described by way of example, which is not intended to limit the scope of the invention, it is presented by way of example only.
먼저, 두부콩을 10kg 준비하고, 물 20ℓ에 녹차분말 100∼200g과 제오라이트(Zeolite)분말 100∼200g을 투입하여 녹차분말과 제오라이트분말이 포함된 희석액을 마련한다. 이 때, 녹차분말 및 제오라이트분말의 크기는 350메쉬정도이다.First, 10kg of tofu beans are prepared, 100-200 g of green tea powder and 100-200 g of zeolite powder are added to 20 l of water to prepare a diluted solution containing green tea powder and zeolite powder. At this time, the size of the green tea powder and zeolite powder is about 350 mesh.
녹차에는 카레틴, β-카로틴, 비타민 A, 비타민 C, 비타민 E, 섬유소, 및 토코페놀 등이 함유되어 있어서, 임상실험 결과 항균작용, 항산화작용, 항종양작용, 혈압상승억제, 입냄새제거, 환경호르몬 제거의 효능이 있는 것으로 알려져 있다.Green tea contains carotene, β-carotene, vitamin A, vitamin C, vitamin E, fiber, and tocophenol. According to clinical trials, antibacterial activity, antioxidant activity, anti-tumor action, blood pressure suppression, bad breath removal, It is known to have the effect of removing environmental hormones.
제오라이트는 각종 세균발생 및 번식을 억제하는 능력이 있으므로 식품제조시 방부제를 넣지 않아도 신선도를 오래 유지시켜주고, 식물의 성장 속도를 증가시키며, 오염된 물을 분해하여 생물학적 산소, 탄소, 인 등의 요구량을 크게 줄여주는 것으로 알려져 있다.Since zeolite has the ability to suppress various germs and breeding, it keeps freshness long without adding preservatives in food manufacturing, increases the growth rate of plants, and decomposes polluted water to demand biological oxygen, carbon, phosphorus, etc. It is known to greatly reduce.
이어서, 20∼30℃로 유지된 희석액에 두부콩을 12∼24시간 침수시켜 발아시킨다.Subsequently, the bean sprouts are soaked for 12 to 24 hours in a diluent maintained at 20 to 30 ° C.
종래 두부를 제조하는 경우에는 단지 두부콩을 불리기 위하여 물에 7∼10시간 가량 침수시켰었다. 하지만, 본 발명에서는 녹차분말과 제오라이트분말이 혼합된 희석액에 두부콩을 침수시켜 발아시킨다.In the case of conventional tofu production, it was soaked in water for about 7 to 10 hours just to soak the tofu beans. However, in the present invention, tofu sprouts by immersing the tofu beans in a diluting solution mixed with green tea powder and zeolite powder.
일반적으로 발아곡류의 새싹에는 비타민류, 핵산, 및 필수 아미노산 등이 풍부한 것으로 나타난다. 특히, 상술한 바와 같이 녹차분말 및 제오라이트분말이 함유된 희석액에서 콩을 발아시키는 경우에는 두부콩에 녹차 및 제오라이트의 유효한 성분의 침투가 용이하고, 두부콩의 자연방부력을 향상시킨다.In general, sprouts of germinated grains appear to be rich in vitamins, nucleic acids, and essential amino acids. In particular, in the case of germinating soybeans in a diluent containing green tea powder and zeolite powder as described above, penetration of effective ingredients of green tea and zeolite into tofu beans is easy, and the natural antiseptic power of tofu beans is improved.
다음에, 발아된 두부콩을 희석액으로부터 분리하고 분리된 두부콩 중에서 발아된 두부콩만을 선별하여 선별된 콩을 약간의 물과 함께 분쇄기에 갈아서 걸쭉한상태의 콩죽을 만든다. 이와 같이, 두부콩의 발아여부를 통하여 양질의 콩을 선별하고, 선별된 양질의 콩만을 이용하여 두부를 제조하게 되므로 종래보다 품질이 우수하며 위생적인 두부를 제조할 수 있다.Next, the germinated tofu beans are separated from the diluent solution, and only the germinated tofu beans are selected from the separated tofu beans, and the selected beans are ground together with a little water to make a thick bean porridge. In this way, tofu beans are selected through the germination of the high-quality beans, and tofu using only the selected high-quality beans to produce a tofu superior in quality and hygienic than before.
이와 같이 마련된 콩죽 10∼15kg에 물 50ℓ를 혼합하여 2∼4시간 가량 끓여서 희석화된 콩물을 만들고, 콩물로부터 비지를 제거하여 두부물을 만든다.50 l of water is mixed with 10 ~ 15 kg of soybean porridge prepared in this way and boiled for 2 to 4 hours to make diluted soybean water, and the bean curd is removed from soy water to make tofu.
그 다음에, 두부물 20ℓ에 간수 0.4∼0.6ℓ를 혼합하여 3∼5시간 끓임으로써 두부물에 포함된 단백질을 응고시킨다.Next, the protein contained in the tofu coagulates by mixing 0.4-0.6 l of the brine in 20 l of tofu and boiling for 3 to 5 hours.
계속해서, 이전 단계까지의 결과물로부터 수분을 적당히 탈수시키고, 응고된 단백질을 성형판에 넣어서 성형함으로써 두부를 완성한다.Subsequently, the tofu is completed by appropriately dehydrating water from the resultant up to the previous step and molding the coagulated protein into a mold plate.
이와 같이, 제조된 두부의 경우에는 종래의 녹차성분이 함유된 두부와는 달리 녹차 특유의 쓴맛, 아린맛 등이 나타나지 않았으며, 다른 식품들과도 맛의 조화를 이루는 것으로 나타났다.Thus, in the case of the prepared tofu, unlike the tofu containing the conventional green tea ingredients, the bitterness, arin taste, etc. peculiar to the green tea did not appear, and it was found to be in harmony with other foods.
그리고, 종래 두부의 유통기간은 20℃의 온도에서 2∼3일 이었던 것에 반하여 본 발명의 방법에 의하여 제조된 두부는 20℃의 온도에서 7∼8일 가량 신선도가 유지되어 유통기간이 증가되었다.In addition, while the shelf life of the tofu was 2 to 3 days at a temperature of 20 ° C., the tofu produced by the method of the present invention maintained freshness for about 7 to 8 days at a temperature of 20 ° C., thereby increasing the shelf life.
상술한 바와 같이, 본 발명에 의하면 두부콩을 발아시키는 단계에 녹차 및 제오라이트의 유효한 성분이 두부콩에 침투되므로 두부 특유의 맛을 유지할 수 있으며, 두부의 자연방부력이 향상되므로 제조된 두부의 신선도가 오래 유지된다.As described above, according to the present invention, the effective ingredients of green tea and zeolite penetrate into the tofu soybeans at the stage of germinating tofu soybeans to maintain the unique flavor of tofu, and the freshness of the tofu prepared because the natural antiseptic power of tofu is improved. Is kept long.
나아가, 두부 제조시 사용되는 간수의 독성이 녹차 및 제오라이트에 의하여 중화되고, 두부를 먹음으로써 녹차 및 제오라이트의 유효한 영양분이 체내에 흡수되어 국민 건강에 기여하게 된다.Furthermore, the toxicity of the brine used in the manufacture of tofu is neutralized by green tea and zeolite, and by eating tofu, effective nutrients of green tea and zeolite are absorbed into the body and contribute to national health.
본 발명은 상기 실시예에 한정되지 않으며, 본 발명의 기술적 사상 내에서 당 분야의 통상의 지식을 가진 자에 의해 많은 변형 및 묵의 제조 등에서의 적용이 가능함은 명백하다.The present invention is not limited to the above embodiments, and it is apparent that those skilled in the art can apply the present invention to many modifications, manufacture of jelly, etc. within the technical spirit of the present invention.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20030069694A (en) * | 2002-02-22 | 2003-08-27 | 안중규 | Production method of Bean curd |
| KR100849503B1 (en) * | 2007-07-13 | 2008-07-31 | 문경화 | Bean curd rice cake manufacturing method of bean curd contains |
| CN102187907A (en) * | 2010-03-03 | 2011-09-21 | 金兴仓 | Processing method of matcha bean curd |
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| JPH11169124A (en) * | 1993-10-12 | 1999-06-29 | Kouzaburou Iketani | Tea-containing bean curd |
| KR20000006907A (en) * | 1999-11-11 | 2000-02-07 | 고유순 | Manufacture method of tea bean curd |
| KR20000018025A (en) * | 2000-01-04 | 2000-04-06 | 조상도 | Preparation of Tofu with Pharmaceutical Plants |
| KR20000058433A (en) * | 2000-05-23 | 2000-10-05 | 김숙희 | Tofu with Mulberry leaves powder |
| KR20010000762A (en) * | 2000-10-18 | 2001-01-05 | 김경식 | Manufacturing method of nutritive bean curd |
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| JPH11169124A (en) * | 1993-10-12 | 1999-06-29 | Kouzaburou Iketani | Tea-containing bean curd |
| KR19990024184A (en) * | 1998-12-14 | 1999-03-25 | 김일두 | Cheese type tofu and its manufacturing method |
| KR20000006907A (en) * | 1999-11-11 | 2000-02-07 | 고유순 | Manufacture method of tea bean curd |
| KR20000018025A (en) * | 2000-01-04 | 2000-04-06 | 조상도 | Preparation of Tofu with Pharmaceutical Plants |
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| KR20030069694A (en) * | 2002-02-22 | 2003-08-27 | 안중규 | Production method of Bean curd |
| KR100849503B1 (en) * | 2007-07-13 | 2008-07-31 | 문경화 | Bean curd rice cake manufacturing method of bean curd contains |
| CN102187907A (en) * | 2010-03-03 | 2011-09-21 | 金兴仓 | Processing method of matcha bean curd |
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