KR20030051978A - A manufacturing method of green-tea's bean-curd using a green-tea powder and A green-tea's bean-curd by it's manufacturing method - Google Patents
A manufacturing method of green-tea's bean-curd using a green-tea powder and A green-tea's bean-curd by it's manufacturing method Download PDFInfo
- Publication number
- KR20030051978A KR20030051978A KR1020010081701A KR20010081701A KR20030051978A KR 20030051978 A KR20030051978 A KR 20030051978A KR 1020010081701 A KR1020010081701 A KR 1020010081701A KR 20010081701 A KR20010081701 A KR 20010081701A KR 20030051978 A KR20030051978 A KR 20030051978A
- Authority
- KR
- South Korea
- Prior art keywords
- tofu
- green tea
- green
- bean
- tea
- Prior art date
Links
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 88
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 75
- 235000009569 green tea Nutrition 0.000 title claims abstract description 74
- 239000000843 powder Substances 0.000 title claims abstract description 30
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 235000013322 soy milk Nutrition 0.000 claims abstract description 32
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 15
- 244000068988 Glycine max Species 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000000701 coagulant Substances 0.000 claims abstract description 14
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims description 14
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 11
- 239000008158 vegetable oil Substances 0.000 claims description 11
- 235000012424 soybean oil Nutrition 0.000 claims description 10
- 239000003549 soybean oil Substances 0.000 claims description 10
- 239000007787 solid Substances 0.000 claims description 5
- 238000007873 sieving Methods 0.000 claims description 2
- 238000007711 solidification Methods 0.000 claims 1
- 230000008023 solidification Effects 0.000 claims 1
- 244000046052 Phaseolus vulgaris Species 0.000 abstract description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract description 5
- 238000001914 filtration Methods 0.000 abstract description 2
- 238000010298 pulverizing process Methods 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 16
- 235000019640 taste Nutrition 0.000 description 13
- 239000004480 active ingredient Substances 0.000 description 9
- 206010013911 Dysgeusia Diseases 0.000 description 7
- 230000032683 aging Effects 0.000 description 6
- 238000002845 discoloration Methods 0.000 description 6
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 4
- 235000005135 Micromeria juliana Nutrition 0.000 description 3
- 241000246354 Satureja Species 0.000 description 3
- 235000007315 Satureja hortensis Nutrition 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 235000013402 health food Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000000465 moulding Methods 0.000 description 3
- 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
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 238000007865 diluting Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 229930182490 saponin Natural products 0.000 description 2
- 235000017709 saponins Nutrition 0.000 description 2
- 150000007949 saponins Chemical class 0.000 description 2
- 235000010384 tocopherol Nutrition 0.000 description 2
- 229960001295 tocopherol Drugs 0.000 description 2
- 229930003799 tocopherol Natural products 0.000 description 2
- 239000011732 tocopherol Substances 0.000 description 2
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 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
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000007686 potassium Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 238000011110 re-filtration Methods 0.000 description 1
- 210000002374 sebum Anatomy 0.000 description 1
- 239000010865 sewage Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
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
- A23L11/05—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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, 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
- A23V2200/00—Function of food ingredients
- A23V2200/04—Colour
- A23V2200/044—Colouring
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Agronomy & Crop Science (AREA)
- Mycology (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Description
본 발명은 녹차두부에 관한 것으로서, 보다 상세하게는 두부에 녹차의 유효성분이 함유되도록 함으로서 건강식으로 유용하게 취식할 수 있을 뿐만 아니라 제조된 두부의 신선도가 장시간 유지되며, 선명한 녹색의 색상을 유지할 수 있어 상품성이 우수한 녹차분을 이용한 녹차두부의 제조방법 및 그 방법에 의하여 제조된 녹차두부에 관한 것이다.The present invention relates to green tea tofu, and more specifically, by containing the active ingredient of green tea tofu can be usefully eaten as a healthy food, the freshness of the prepared tofu is maintained for a long time, can maintain a vivid green color It relates to a method for producing green tea tofu using green tea powder having excellent marketability and green tea tofu prepared by the method.
종래로 부터 두부는 콩을 가공하여 제조되는 식품의 하나로서, 단백질을 포함하여 각종 영양소가 다량 포함되어 있어, 다양한 요리과정을 통해 우리의 식단에 자주 오르고 있다.Conventionally, tofu is one of the foods produced by processing soybeans, and contains a large amount of various nutrients, including protein, and is often on our diet through various cooking processes.
상기 두부는 일반적으로 콩을 세척하고 24시간 동안 물에 침지시켜 불린 다음, 불려진 콩에 2배 분량의 물을 투입하여 분쇄하고, 상기 분쇄물을 100℃의 온도에서 30∼40분 정도 가열하여 가공물을 형성하고, 상기 가공물을 체로 여과하여 두유액과 비지로 분리하고, 상기 분리된 두유액을 80∼90℃의 온도로 가열하고 두유액의 0.01중량%의 응고제를 첨가하여 응고시키고, 이를 틀에 넣고 압축하여 탈수하고 성형함으로서 제조된다.The tofu is generally soaked and soaked in water for 24 hours, soaked, and then crushed by adding twice the amount of water to the soaked soybeans, and heating the ground product at a temperature of 100 ° C. for about 30 to 40 minutes. The resulting product was filtered through a sieve, separated into soymilk and sewage, and the separated soymilk was heated to a temperature of 80-90 ° C. and coagulated by adding 0.01% by weight of a coagulant in the soymilk. Prepared by compression, dehydration and molding.
이때, 상기 두부의 제조공정에서 응고제를 첨가하여 성형하는 과정에 따라서 일반두부와 연두부, 순두부 등으로 분류된다. 즉, 응고제의 첨가량이나 성형방법의 차이에 따라 순두부, 연두부 및 일반두부로 분류되게 된다. 이러한 두부 제품은 지금까지 콩 자체만을 이용하여 제조되었으나, 경제성장과 더불어 국민생활의 고급화, 건강지향화, 간편화 경향으로 기능성이 가해지는 방향으로 발전되고 있다.At this time, according to the process of forming by adding a coagulant in the manufacturing process of the tofu is classified into general tofu, soft tofu, soft tofu and the like. That is, according to the difference in the amount of coagulant added or the molding method, it is classified into soft tofu, soft tofu and normal tofu. These tofu products have been manufactured using soybeans only until now, but are being developed in the direction of increasing functionality along with economic growth and the enhancement of national life, health orientation, and simplicity.
상기 기능성 두부의 일환으로 국내 공개특허공보 제2001-85119호의 '두부 제조방법'에서는 녹차분말을 물에 투입하여 희석액을 만들고, 상기 희석액에 두부콩을 침지시켜 발아시킨 다음 이를 이용하여 두부를 제조함으로서 녹차분의 유효성분이 포함되도록 하여 건강식으로 유용하게 취식할 수 있을 뿐만 아니라 신선도의 유지기간을 증가시킨 두부의 제조방법에 관한 기술을 개시하고 있다.As a part of the functional tofu in the 'Tofu manufacturing method' of Korean Patent Laid-Open Publication No. 2001-85119, green tea powder is added to water to make a diluting solution, soaking the tofu soybeans in the diluting solution, and then preparing tofu using the same. The present invention relates to a method for preparing tofu, which includes an active ingredient of green tea powder, which can be usefully eaten as a health food, as well as increasing the maintenance period of freshness.
그러나 상기와 같이 녹차분말을 포함하는 희석액에 두부콩을 침지시켜 발아시킨 다음 이를 이용하여 두부를 제조하는 경우 발아된 콩에 녹차분말의 유효성분이 함유될 수 있으나 그 효과가 미미하고, 또한 제조된 두부에서 특유의 비릿한 맛이 나는 단점이 있다.However, when the tofu bean is immersed in a dilution solution containing the green tea powder as described above, and then tofu is made using the same, the effective ingredient of the green tea powder may be contained in the germinated bean, but the effect is insignificant, and the prepared tofu Disadvantages of the distinctive taste of the crisp.
이러한 문제점으로 인하여 불려진 콩에 물을 투입하여 분쇄하는 과정에서 녹차분을 투입하여 함께 분쇄함으로서 녹차의 유효성분이 다량 함유되도록 하여 건강식으로 유용하게 취식할 수 있을 뿐만 아니라, 녹차의 유효성분에 의한 두부 특유의 비릿한 맛을 없애 두부의 맛을 향상시킨 두부의 제조방법이 공지되어 있다.Due to these problems, by adding water to the soybeans called crushed green tea powder, the green tea powder is pulverized together so that the active ingredient of green tea can contain a large amount of green tea. It is known to manufacture tofu that improves the taste of tofu by eliminating the uneven taste of tofu.
그러나 상기와 같이 콩을 분쇄하는 과정에서 녹차분을 투입하여 제조된 두부의 경우 녹차분의 색상에 의해 녹색을 띠게 되나, 색상이 연한 녹색을 띠거나 갈색 또는 노란색으로 쉽게 변색되어 제품의 질이 저하되는 단점이 있다.However, in the case of tofu prepared by adding green tea powder in the process of grinding beans as described above, the color becomes green by the color of green tea powder, but the color is light green or is easily changed to brown or yellow, thereby degrading product quality. There is a disadvantage.
이에 본 발명은 두부에 녹차의 유효성분이 함유되도록 함으로서 건강식으로 유용하게 취식할 수 있을 뿐만 아니라 제조된 두부의 신선도가 장시간 유지되며, 선명한 녹색의 색상을 유지할 수 있어 두부의 질을 높일 수 있도록 한 녹차분을 이용한 녹차두부의 제조방법 및 그 방법에 의하여 제조된 녹차두부를 제공하는데 그 목적이 있다.Therefore, the present invention not only can be usefully eaten as a health food by containing the active ingredient of green tea in the tofu, but also maintains the freshness of the prepared tofu for a long time, and can maintain the vivid green color to improve the quality of tofu It is an object of the present invention to provide green tea tofu using powder and green tea tofu prepared by the method.
상기한 목적을 달성하기 위하여 본 발명은The present invention to achieve the above object
물에 침지시켜 불린 콩에 2배의 물을 투입하여 분쇄하고, 상기 분쇄물을 100℃에서 30∼40분 정도 가열하여 가공물을 형성하고, 상기 가공물을 체로 여과하여 두유액과 비지로 분리하고, 상기 분리한 두유액을 80∼90℃로 가열한 후 두유액의 0.01중량%의 응고제를 첨가하여 응고시키고, 이를 틀에 넣고 압축하여 탈수하고 성형하는 두부의 제조방법에 있어서,2 times of water was added to the soybeans soaked in water and pulverized. The pulverized product was heated at 100 ° C. for about 30 to 40 minutes to form a processed product. In the manufacturing method of tofu to heat the separated soy milk solution to 80 ~ 90 ℃ and then add a coagulant of 0.01% by weight of soy milk solution to coagulate, put it in a mold and dehydrate and shape it,
상기 체로 여과하여 분리한 두유액 100중량부에 녹차분 5 내지 20중량부와 식물성유 2 내지 14중량부를 투입하여 24시간 숙성시킨 후 체로 여과하여 고형분을 제거하고, 상기 여과된 두유액을 이용하여 가열하고 응고제를 첨가하여 응고시킴을 특징으로 하는 녹차분을 이용한 녹차두부의 제조방법을 제공함으로서 달성할 수 있다.5 to 20 parts by weight of green tea powder and 2 to 14 parts by weight of vegetable oil were added to 100 parts by weight of the soymilk separated by sieving, aged for 24 hours, filtered through a sieve to remove solids, and the filtered soymilk solution was used. It can be achieved by providing a method for producing green tea tofu using green tea powder which is characterized by heating and coagulation by adding a coagulant.
이하 본 발명을 보다 상세하게 설명하기로 한다.Hereinafter, the present invention will be described in more detail.
본 발명에서는 녹차두부를 제조하기 위하여 먼저 공지의 방법으로 콩을 물에 침지시켜 불린 다음, 상기 불린콩에 약 2배의 물을 투입하여 분쇄하고, 상기 분쇄물을 100℃에서 30∼40분 정도 가열하여 가공물을 형성하게 된다.In the present invention, in order to prepare green tea tofu, soybeans are first immersed in water by a known method, and then pulverized by adding about twice as much water to the soaked soybeans. It is heated to form a workpiece.
이와 같이 형성한 가공물을 체로 여과하여 두유액과 비지로 분리하게 된다. 이때, 통상의 두부 제조방법에 따르면, 상기 분리된 두유액을 가열한 후 응고제를 투입하여 응고시키게 된다. 그러나 본 발명에서는 상기 분리된 두유액에 녹차분과 식물성유를 투입하여 숙성시킨 다음 이를 체로 재여과하여 두유액과 고형분으로 분리하여 고형분을 제거한 다음, 분리된 두유액을 가열한 후 응고제를 투입하여 응고시키게 된다.The workpiece thus formed is filtered through a sieve and separated into soymilk and sebum. At this time, according to the conventional tofu production method, the separated soymilk is heated and then coagulated by adding a coagulant. However, in the present invention, green tea powder and vegetable oil are added to the separated soymilk solution and matured, followed by re-filtration through a sieve to separate the soymilk and solids to remove solids, followed by heating the separated soymilk solution, and then adding a coagulant. Let's go.
상기에서 녹차분은 녹차의 유효성분이 두부에 포함될 수 있도록 함과 동시에 녹차에 함유된 성분으로 인하여 두부 특유의 비릿한 맛을 제거하며, 제조된 두부의 녹색이 선명하게 나타날 수 있도록 하기 위해 첨가하게 된다.The green tea powder is added to enable the active ingredient of green tea to be included in the tofu and at the same time remove the vivid taste peculiar to the tofu due to the ingredients contained in the green tea, and to make the green color of the prepared tofu appear clearly.
특히, 녹차의 주성분인 폴리페놀은 여러 종류의 물질과 쉽게 결합하여 인체내의 중금속제거, 항산화작용, 발암성분의 무력화, 해독 작용이 우수하며 각종 아미노산, 비타민C, 토코페롤, 카로틴, 칼륨, 인이 풍부하며 사포닌 성분이 포함되어 거담, 소염, 항균작용이 탁월할 뿐만 아니라 플라보노이드의 향기와 사포닌의 쌉쌀한 맛은 콩 특유의 비릿한 맛을 제거하여 두부의 맛을 향상시키게 된다.In particular, polyphenol, the main component of green tea, is easily combined with various kinds of substances to remove heavy metals in the human body, antioxidant activity, neutralization of carcinogenic components and detoxification, and is rich in various amino acids, vitamin C, tocopherol, carotene, potassium, phosphorus In addition, the saponin ingredient is not only excellent in expectoration, anti-inflammatory and antibacterial effects, but also the flavor of flavonoids and the bitter taste of saponins improve the taste of tofu by eliminating the vivid taste of soybean.
이때, 녹차분의 첨가량이 두유액 100중량부에 대하여 5중량부 미만으로 첨가될 경우 두부 특유의 비릿한 맛이 제거되지 못하며 두부의 색상 또한 선명하지 못하여 두부의 질이 저하되는 단점이 있으며, 녹차분의 첨가량이 두유액 100중량부에 대하여 20중량부를 초과할 경우 녹차 특유의 쌉쌀한 맛이 강하게 나고 두부의 맛이 감소되는 단점이 있다. 따라서 녹차분의 첨가량은 두유액 100중량부에 대하여 5 내지 20중량부 첨가하는 것이 바람직하다.At this time, if the addition amount of green tea powder is less than 5 parts by weight based on 100 parts by weight of soy milk liquid, the peculiar taste of the tofu cannot be removed and the color of the tofu is not clear and the quality of the tofu is deteriorated. When the amount of added exceeds 20 parts by weight with respect to 100 parts by weight of soy milk has a disadvantage that the strong taste peculiar to green tea is strong and the taste of tofu is reduced. Therefore, the addition amount of the green tea powder is preferably added 5 to 20 parts by weight based on 100 parts by weight of soymilk.
또한, 본 발명에서는 녹차분과 함께 식물성유를 투입하게 되는데, 식물성유는 제조된 두부의 비릿한 맛을 없애고 고소한 맛을 유도하며, 녹차두부의 색상이 변색되는 것을 방지함과 동시에 신선도가 장시간 유지될 수 있도록 하기 위하여 첨가된다.In addition, in the present invention, the vegetable oil is added together with the green tea powder, which removes the vivid taste of the prepared tofu and induces a savory taste, while preventing the discoloration of the green tea tofu and maintaining freshness for a long time. To be added.
특히, 식물성유 중에서도 콩기름을 사용하는 것이 바람직하다. 상기 콩기름에는 항산화 기능을 갖는 토코페롤이 다량 함유되어 있어 제조된 녹차두부의 색상이 변색되는 것을 효과적으로 억제할 수 있을 뿐만 아니라 신선도가 장시간 유지될 수 있도록 도와준다.In particular, it is preferable to use soybean oil among vegetable oils. The soybean oil contains a large amount of tocopherol having an antioxidant function, which can effectively suppress the discoloration of the produced green tea tofu and help to maintain the freshness for a long time.
이때, 식물성유의 첨가량이 2중량부 미만으로 첨가될 경우 두부 특유의 비릿한 맛이 제거되지 못하며, 두부의 색상이 변질되고, 장시간 보관시 신선도가 떨어져 제품의 질이 저하되는 단점이 있으며, 식물성유의 첨가량이 14중량부를 초과할 경우 식물성유의 과다로 식물성유 특유의 냄새가 강하게 남으로 제품의 질이 저하되는 단점이 있다. 따라서 식물성유의 첨가량은 2 내지 14중량부 첨가하는 것이 바람직하다.At this time, when the amount of vegetable oil added is less than 2 parts by weight, the vivid taste of tofu cannot be removed, the color of the tofu is deteriorated, and the quality of the product is lowered when stored for a long time. If the amount exceeds 14 parts by weight, there is a disadvantage in that the quality of the product is lowered due to the strong smell of vegetable oil due to the excessive amount of vegetable oil. Therefore, it is preferable to add 2-14 weight part of vegetable oil addition amounts.
상기한 범위내에서 두유에 녹차분과 식물성유를 투입하고, 이를 24시간 숙성시키게 되면, 녹차분에 함유되어 있는 유효성분이 용출되어 두유에 포함되게 되며, 두유의 색상은 녹색을 나타내게 된다. 이때, 숙성은 20∼30℃에서 실시하는 것이 녹차의 유효성분 용출을 고려하여 바람직하다.When the green tea powder and vegetable oil are added to the soy milk within the above-described range, and aged for 24 hours, the active ingredient contained in the green tea powder is eluted and included in the soy milk, and the color of the soy milk is green. At this time, aging is preferably performed at 20 to 30 ° C in consideration of dissolution of the active ingredient of green tea.
숙성이 완료되면 이를 체로 재여과하여 고형분을 제거하고, 여과된 두유액을 이용하여 공지된 방법에 따라 이를 80∼90℃로 가열한 후 두유액의 0.01중량%의 응고제를 첨가하여 응고시킨 다음, 이를 틀에 넣고 압축하여 탈수하고 성형하게 되면 본 발명에 따른 녹차두부를 제조할 수 있게 된다.After aging is completed, the resultant is filtered again through a sieve to remove solids, and after heating to 80-90 ° C. according to a known method using a filtered soymilk solution, it is solidified by adding 0.01% by weight of a coagulant in the soymilk solution. When it is put into a mold and dehydrated and molded, it is possible to manufacture green tea tofu according to the present invention.
이때, 상기에서 본 발명은 일반적인 두부제조방법을 예를 들어 설명하였으나, 상기 두부의 제조과정에서 응고제의 첨가량을 조절하거나 성형과정을 통상의 방법으로 적절히 제어하게 되면 연두부나 순두부 등 다양한 종류의 녹차두부의 제조가 가능하게 된다.At this time, the present invention has been described a general manufacturing method of tofu, for example, if the amount of coagulant is adjusted in the manufacturing process of the tofu or if the molding process is properly controlled by a conventional method, various types of green tea tofu, such as soft tofu and soft tofu Can be manufactured.
상기와 같은 과정을 거쳐 제조된 본 발명의 녹차두부는 녹차의 유효성분을 다량 함유하고 있어 건강식으로 유용하게 취식할 수 있을 뿐만 아니라, 두부의 비릿한 맛이 제거되고 고소한 맛이 나며, 특히 선명한 녹색의 색상을 나타내므로 상품성이 매우 우수하다는 이점이 있다.The green tea tofu of the present invention prepared through the process as described above contains a large amount of active ingredients of green tea, which can be usefully eaten as a health food, and also removes the vivid taste of tofu and tastes savory. Since the color is represented, the merchandise is very excellent.
이하 본 발명을 하기한 실시예를 통하여 보다 상세하게 설명하기로 하나 이는 본 발명의 이해를 돕기 위하여 제시된 것일 뿐 본 발명이 이에 한정되는 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to the following examples, which are presented to aid the understanding of the present invention, but the present invention is not limited thereto.
<실시예 1><Example 1>
세척한 콩을 물에 침지시켜 불린 다음, 상기 불린 콩에 2배의 물을 투입하여분쇄하고, 상기 분쇄물을 100℃에서 40분간 가열하여 가공물을 형성하고, 상기 가공물을 체로 여과하여 두유액과 비지로 분리하였다. 분리한 두유액 1kg당 녹차분 50g과 콩기름 20g을 투입하여 24시간 동안 숙성시킨 후 이를 체로 재여과하고, 상기 여과된 두유액을 약 90℃로 가열한 후 응고제로 황산칼슘(CaSO4)을 10g 첨가하여 응고시키고, 이를 틀에 넣고 압축하여 탈수하고 성형하여 녹차두부를 제조하였다.Soaked soybeans are immersed in water and soaked, and then, twice as much water is added to the soaked soybeans and pulverized. The pulverized product is heated at 100 ° C. for 40 minutes to form a processed product. Separated into busy. By putting a tea minutes 50g and soybean oil 20g per separated soybean milk liquid 1kg After aging for 24 hours, re-filtered, body, and the heating the filtered milk solution at about 90 ℃ after calcium sulfate as a coagulant (CaSO 4) 10g Coagulated by addition, it was put in a mold, compressed, dehydrated and molded to prepare green tea tofu.
상기 제조된 녹차두부의 경우 두부 특유의 비릿한 맛이 없고 고소한 맛이 났으며, 색상이 녹색을 띠며, 4일 이상 보관하여도 변색이 발생하지 않아 상품성이 우수함을 알 수 있었다.The prepared green tea tofu had a savory taste without a vivid taste peculiar tofu, and the color was green, and it was found that there was no discoloration even when stored for 4 days or more, and thus the merchandise was excellent.
<실시예 2><Example 2>
분리한 두유액 1kg당 녹차분 150g과 콩기름 100g을 투입하여 24시간 동안 숙성시킨 후 이를 체로 재여과한 것을 제외하고는 상기 실시예 1과 동일한 방법으로 실시하여 녹차두부를 제조하였다.Green tea tofu was prepared in the same manner as in Example 1, except that 150 g of green tea powder and 100 g of soybean oil were added per 1 kg of the separated soymilk solution, followed by aging for 24 hours.
상기 제조된 녹차두부의 경우 두부 특유의 비릿한 맛이 없고 고소한 맛이 났으며, 색상이 녹색을 띠며, 4일 보관후에도 변색이 발생하지 않아 상품성이 우수함을 알 수 있었다.In the prepared green tea tofu, there was no vivid taste peculiar to the tofu, the color was green, and it was found that the product quality was excellent because there was no discoloration even after 4 days storage.
<실시예 3><Example 3>
분리한 두유액 1kg당 녹차분 200g과 콩기름 140g을 투입하여 24시간 동안 숙성시킨 후 이를 체로 재여과한 것을 제외하고는 상기 실시예 1과 동일한 방법으로 실시하여 녹차두부를 제조하였다.Green tea tofu was prepared in the same manner as in Example 1, except that 200 g of green tea powder and 140 g of soybean oil per 1 kg of the separated soymilk solution were aged for 24 hours and then filtered again with a sieve.
상기 제조된 녹차두부의 경우 두부 특유의 비릿한 맛이 없고 고소한 맛이 났으며, 색상이 녹색을 띠며, 4일 보관후에도 변색이 발생하지 않아 상품성이 우수함을 알 수 있었다.In the prepared green tea tofu, there was no vivid taste peculiar to the tofu, the color was green, and it was found that the product quality was excellent because there was no discoloration even after 4 days storage.
<비교예 1>Comparative Example 1
분리한 두유액 1kg당 녹차분 20g과 콩기름 5g을 투입하여 24시간 동안 숙성시킨 후 이를 체로 재여과한 것을 제외하고는 상기 실시예 1과 동일한 방법으로 실시하여 녹차두부를 제조하였다.Green tea tofu was prepared in the same manner as in Example 1, except that 20 g of green tea powder and 5 g of soybean oil were added per 1 kg of the separated soymilk solution, followed by aging for 24 hours.
상기 제조된 녹차두부의 경우 두부 특유의 비릿한 맛이 났으며, 색상이 연한 녹색을 띠며, 4일 보관후에 색상이 연한녹색에서 연한 노랑으로 변색이 발생하는 것을 확인할 수 있었다.The prepared green tea tofu had a vivid taste peculiar to the tofu, and the color was pale green, and after 4 days of storage, the color changed from pale green to pale yellow.
<비교예 2>Comparative Example 2
분리한 두유액 1kg당 녹차분 250g과 콩기름 180g을 투입하여 24시간 동안 숙성시킨 후 이를 체로 재여과한 것을 제외하고는 상기 실시예 1과 동일한 방법으로 실시하여 녹차두부를 제조하였다.Green tea tofu was prepared in the same manner as in Example 1, except that 250 g of green tea powder and 180 g of soybean oil were added per 1 kg of the separated soymilk solution, followed by aging for 24 hours.
상기 제조된 녹차두부의 경우 녹차 특유의 씁쓸한 맛과 콩기름 특유의 향이 강하게 났으며, 색상은 진한 녹색을 나타내었다. 4일 보관후에도 변색은 발생하지 않았으나, 녹차 특유의 맛과 콩기름 특유의 향으로 인하여 상품성이 떨어지는 것을 확인할 수 있었다.The prepared green tea tofu had a strong bitter taste unique to green tea and aroma unique to soybean oil, and the color was dark green. Discoloration did not occur even after 4 days of storage, but it was confirmed that the merchandise was inferior due to the unique flavor of green tea and the aroma of soybean oil.
<비교예 3>Comparative Example 3
세척한 콩을 물에 침지시켜 불린 다음, 상기 불린 콩 1kg당 녹차분 100g과,물 2kg을 투입하여 함께 분쇄하고, 상기 분쇄물을 100℃에서 40분간 가열하여 가공물을 형성하고, 상기 가공물을 체로 여과하여 두유액과 비지로 분리하였다. 분리한 두유액을 약 90℃로 가열한 후 응고제로 황산칼슘(CaSO4)을 10g 첨가하여 응고시키고, 이를 틀에 넣고 압축하여 탈수하고 성형하여 녹차두부를 제조하였다.Soaked soaked in soaked water and soaked, and then pulverized together by adding 100g of green tea powder and 2kg of water per 1kg of soaked soybeans, and heat the pulverized product at 100 ℃ for 40 minutes to form a workpiece, sift the workpiece Filtration was carried out to separate soymilk and busy. The separated soymilk solution was heated to about 90 ° C., and then coagulated by adding 10 g of calcium sulfate (CaSO 4 ) as a coagulant.
상기 제조된 녹차두부의 경우 두부 특유의 비릿한 맛은 없었으나 초기 연한녹색에서 2일 경과후 갈색으로 변색이 되어 상품성이 저하되는 것을 확인할 수 있었다.In the prepared green tea tofu, there was no vivid taste peculiar to the tofu, but was changed to brown after 2 days from the initial light green.
상기에서 설명한 바와 같이 본 발명은 제조된 두부에 녹차의 유효성분이 함유되어 있어 건강식으로 유용하게 취식할 수 있을 뿐만 아니라 두부의 신선도가 장시간 유지되며, 특히 제조된 두부가 선명한 녹색의 색상을 유지함으로서 상품성이 우수한 녹차분을 이용한 녹차두부의 제조방법 및 그 방법에 의하여 제조된 녹차두부를 제공한다.As described above, the present invention contains the active ingredient of green tea in the prepared tofu, which can be usefully eaten as a healthy diet, and the freshness of the tofu is maintained for a long time, and in particular, the prepared tofu maintains a vivid green color. It provides a method for producing green tea tofu using this excellent green tea powder and green tea tofu prepared by the method.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2001-0081701A KR100427801B1 (en) | 2001-12-20 | 2001-12-20 | A manufacturing method of green-tea's bean-curd using a green-tea powder and A green-tea's bean-curd by it's manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2001-0081701A KR100427801B1 (en) | 2001-12-20 | 2001-12-20 | A manufacturing method of green-tea's bean-curd using a green-tea powder and A green-tea's bean-curd by it's manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20030051978A true KR20030051978A (en) | 2003-06-26 |
| KR100427801B1 KR100427801B1 (en) | 2004-04-28 |
Family
ID=29576753
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR10-2001-0081701A KR100427801B1 (en) | 2001-12-20 | 2001-12-20 | A manufacturing method of green-tea's bean-curd using a green-tea powder and A green-tea's bean-curd by it's manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100427801B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715267A (en) * | 2012-05-24 | 2012-10-10 | 苏州金记食品有限公司 | Matcha bean curd and method for preparing same |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101581647B1 (en) | 2015-09-24 | 2015-12-30 | 김석원 | Process for preparing bean-curd |
| KR102019798B1 (en) | 2017-08-03 | 2019-10-25 | 기린농업협동조합 | Method for manufacturing bean curd using an extract from Ligularia fischeri |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR900002814B1 (en) * | 1986-10-23 | 1990-05-01 | 김근택 | Process for making hard soycurd |
| 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 |
| KR20010000762A (en) * | 2000-10-18 | 2001-01-05 | 김경식 | Manufacturing method of nutritive bean curd |
-
2001
- 2001-12-20 KR KR10-2001-0081701A patent/KR100427801B1/en active IP Right Grant
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715267A (en) * | 2012-05-24 | 2012-10-10 | 苏州金记食品有限公司 | Matcha bean curd and method for preparing same |
Also Published As
| Publication number | Publication date |
|---|---|
| KR100427801B1 (en) | 2004-04-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR20010000762A (en) | Manufacturing method of nutritive bean curd | |
| KR101521015B1 (en) | Method of making GABA rice bean curd | |
| KR100427801B1 (en) | A manufacturing method of green-tea's bean-curd using a green-tea powder and A green-tea's bean-curd by it's manufacturing method | |
| KR100736460B1 (en) | Manufacturing method for bean curd containing lotus leaves and green tea leaves | |
| KR102218240B1 (en) | A method of a natural protein coagulant and a tofu using the natural coagulant prepared therefrom | |
| KR101571963B1 (en) | Whole soybean milk produced from gaechuck no.1 soybean and its production methods | |
| KR101935593B1 (en) | Black curcuma root bean curd and manufacturing method thereof | |
| KR101015622B1 (en) | Method for making bean curd containing soybean granule | |
| KR100996583B1 (en) | Production Method of Seaweeds Processing Foods Removing Bad Taste and Smell | |
| KR20180037437A (en) | Manufacture Method For Green Tea bean curd | |
| KR100926468B1 (en) | The method for manufacturing of meat kimchi bean curd | |
| KR101729975B1 (en) | Manufacturing method of bean curd and bean curd thereby the same that | |
| KR20160059613A (en) | Method for producing bean curd comprising seafood and seaweed, and the bean curd produced by the same | |
| KR20010057345A (en) | Manufacturing process of the colored bean curd | |
| KR102019798B1 (en) | Method for manufacturing bean curd using an extract from Ligularia fischeri | |
| KR102233153B1 (en) | The manufacturing method of bean curd and it's bean curd | |
| KR101588108B1 (en) | Whole soybean milk produced from jinyang soybean and its production methods | |
| KR20020012301A (en) | Tofu comprising coral calcium and method for manufacturing thereof | |
| KR102456640B1 (en) | manufacturing method of soybean-curd usign acorn and soybean-curd by manufactured by this same | |
| KR19990073048A (en) | Method for manufacturing a tangle bean-curd | |
| KR101955543B1 (en) | The manufacturing method of bean curd and it's bean curd | |
| KR20010085119A (en) | Method of manufacturing bean curd | |
| KR20060078897A (en) | Soybean curd prepared using germinated soybean and germinated black rice and preparation method thereof | |
| KR101870133B1 (en) | Development of soybean milk product with increased functionality of isoflavone and antioxidant activity using roasting process of Jeonju Pungsantae | |
| KR20220090277A (en) | Olive Tofu |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20120227 Year of fee payment: 9 |
|
| FPAY | Annual fee payment |
Payment date: 20130314 Year of fee payment: 10 |
|
| FPAY | Annual fee payment |
Payment date: 20160324 Year of fee payment: 13 |
|
| FPAY | Annual fee payment |
Payment date: 20170410 Year of fee payment: 14 |
|
| FPAY | Annual fee payment |
Payment date: 20180410 Year of fee payment: 15 |