KR20030060456A - A making methods of the bean curd with the molokia and the bean curd with the molokia thereof - Google Patents
A making methods of the bean curd with the molokia and the bean curd with the molokia thereof Download PDFInfo
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- KR20030060456A KR20030060456A KR1020020001170A KR20020001170A KR20030060456A KR 20030060456 A KR20030060456 A KR 20030060456A KR 1020020001170 A KR1020020001170 A KR 1020020001170A KR 20020001170 A KR20020001170 A KR 20020001170A KR 20030060456 A KR20030060456 A KR 20030060456A
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- soybeans
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 47
- 238000000034 method Methods 0.000 title claims abstract description 40
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 38
- 244000068988 Glycine max Species 0.000 claims abstract description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 17
- 238000004519 manufacturing process Methods 0.000 claims abstract description 15
- 238000005345 coagulation Methods 0.000 claims abstract description 13
- 230000015271 coagulation Effects 0.000 claims abstract description 13
- 238000001914 filtration Methods 0.000 claims abstract description 8
- 238000002791 soaking Methods 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 15
- 244000227473 Corchorus olitorius Species 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 4
- 238000007599 discharging Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 210000004185 liver Anatomy 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims 2
- 238000000227 grinding Methods 0.000 abstract description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 4
- 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 abstract description 3
- 235000013734 beta-carotene Nutrition 0.000 abstract description 3
- 239000011648 beta-carotene Substances 0.000 abstract description 3
- 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 abstract description 3
- 229960002747 betacarotene Drugs 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 3
- 235000013824 polyphenols Nutrition 0.000 abstract description 3
- 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 abstract description 3
- 201000001320 Atherosclerosis Diseases 0.000 abstract description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 2
- 206010010774 Constipation Diseases 0.000 abstract description 2
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 239000011575 calcium Substances 0.000 abstract description 2
- 229910052791 calcium Inorganic materials 0.000 abstract description 2
- 235000001465 calcium Nutrition 0.000 abstract description 2
- 235000012000 cholesterol Nutrition 0.000 abstract description 2
- 235000013325 dietary fiber Nutrition 0.000 abstract description 2
- 235000013322 soy milk Nutrition 0.000 abstract 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract 2
- 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 abstract 2
- 238000009835 boiling Methods 0.000 abstract 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 abstract 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 abstract 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract 1
- 206010020772 Hypertension Diseases 0.000 abstract 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 229930003451 Vitamin B1 Natural products 0.000 abstract 1
- 229930003471 Vitamin B2 Natural products 0.000 abstract 1
- 229930003268 Vitamin C Natural products 0.000 abstract 1
- 235000019169 all-trans-retinol Nutrition 0.000 abstract 1
- 239000011717 all-trans-retinol Substances 0.000 abstract 1
- 150000002926 oxygen Chemical class 0.000 abstract 1
- 229960003471 retinol Drugs 0.000 abstract 1
- 229960002477 riboflavin Drugs 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 229960003495 thiamine Drugs 0.000 abstract 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 abstract 1
- 235000010374 vitamin B1 Nutrition 0.000 abstract 1
- 239000011691 vitamin B1 Substances 0.000 abstract 1
- 235000019164 vitamin B2 Nutrition 0.000 abstract 1
- 239000011716 vitamin B2 Substances 0.000 abstract 1
- 235000019154 vitamin C Nutrition 0.000 abstract 1
- 239000011718 vitamin C Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 5
- 239000000203 mixture Substances 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 244000269722 Thea sinensis Species 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 210000003097 mucus Anatomy 0.000 description 2
- 239000008239 natural water Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000001766 physiological effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000010206 Corchorus olitorius Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
Classifications
-
- 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
- A23V2200/02—Antioxidant
-
- 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
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
Abstract
Description
본 발명은 통상적으로 제조하는 두부에 몰로키아를 첨가하여 두부를 제조하기 위한 몰로키아를 부 재료로 사용한 두부의 제조방법과 이에 의해 제조한 두부에 관한 것이다.BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for preparing tofu using Molokia for producing tofu by adding molokia to the tofu to be prepared, and tofu produced thereby.
일반적으로 두부는 두부 제조용 콩을 사용하여 제조하는 것으로 널리 알려져 있다.In general, tofu is widely known to be produced using soybeans for tofu making.
그리고 두부의 영양, 기호등을 감안하여 여러 종류의 첨가물을 투여하여 여러 종류의 두부를 제조하고 있다.In addition, in consideration of nutrition and preference of tofu, various kinds of additives are administered to produce various kinds of tofu.
한편 몰로키아(MOLOKIA, CORCHORUS OLITORIUS L.)는 이집트가 원산지인 피나무과 식물로 어린잎을 수확하여 식용으로 사용하는 녹황색의 야채로서 장 운동을 촉진하여 변비를 개선하고, 콜레스테롤의 흡수를 저해함으로서 고혈압 및 동맥경화를 예방하는 것으로 알려져 있고, 또한 칼슘, 식이섬유, 비타민 A, B1, B2, C등의미네랄과 폴리페놀(POLYPHENL)과 베타카로틴(β-CAROTENE)이 다량 함유되어 있어서 노화를 촉진하고 암을 일으키는 활성산소의 작용을 억제하는 항 산화작용을 하는 야채로 알려져 있다.On the other hand, MOLOKIA, CORCHORUS OLITORIUS L. is a greenish yellow vegetable that is used for harvesting young leaves from Egypt, and is used for food. It promotes bowel movement, improves constipation, and inhibits absorption of cholesterol. It is known to prevent atherosclerosis, and also contains a large amount of minerals such as calcium, dietary fiber, vitamins A, B 1 , B 2 and C, and polyphenols (POLYPHENL) and beta carotene (β-CAROTENE) to promote aging. It is known as an antioxidant that inhibits the action of free radicals that cause cancer.
이러한 몰로키아의 생리기능적 효과가 알려지면서 몰로키아를 건조하여 차로 제조하거나 몰로키아에서 엑기스를 추출하는 등의 방법을 통하여 각종 건강식품을 제조하여 판매하고 있다.As the physiological functional effects of Molokia are known, various health foods are manufactured and sold through methods such as drying Molokia into tea or extracting extracts from Molokia.
그러나 이러한 생리기능적 효과가 있음에도 불구하고 단지 상기한 바와 같이 몰로키아만을 이용하여 차나 각종 건강식품만 제조하여 판매하여 오고 있는 것에 불과하여 그 이용도가 낮은 문제점과 그 가격이 매우 높은 단점이 있다.However, despite these physiological functional effects, only tea and various health foods have been manufactured and sold using only Molokia, as described above.
본 발명인은 이러한 생리기능적 특성을 가진 몰로키아를 식품의 원재료 또는 부재료로 사용할 수 있는 방법을 연구하여 오다가 금번에 두부를 제조하기 위한 콩과 더불어 원재료로 사용하여 두부를 제조할 수 있는 방법을 완성할 수 있었다.The present inventors have studied the method of using Molochia with these physiological functional properties as a raw material or an ingredient of food, and completed a method for preparing tofu using raw materials together with soybeans for preparing tofu this time. Could.
이러한 본 발명을 완성하기까지 수 많은 시행 착오를 거듭하였는데 이는 두부를 제조하는 과정에서 종래에 사용되어 온 두부의 제조과정에서 어느 단계에 몰로키아를 투여할 것인가와 투여량등에 많은 시행착오를 거듭한 결과에 의하여 몰로이카가 가지는 영양적, 생리기능적 특성의 파괴없이 두부를 제조할 수 있었는데 이는 두부의 제조과정인 콩물을 끊여 익히는 가열공정후에 얻은 익은 콩물과 몰로이카 분말을 혼합하고, 또한 익힌 콩물에 투여하여 혼합하는 몰로이카 분말의 량은 두부 제조용 생콩 20㎏당 1.8㎏이하로 투여 혼합하는 과정을 추가함으로서 본 발명의 두부를 제조할 수 있었다.Many trials and errors have been repeated until the present invention has been completed. In this process, a number of trials and errors have been repeated in the steps and dosages of Molochia in the manufacturing process of tofu, which has been used in the past. As a result, it was possible to prepare tofu without destroying the nutritional and physiological properties of Moloica, which is a mixture of ripe soybeans and Moloika powder obtained after the heating process of cutting soybeans, which is a tofu manufacturing process, The amount of molocaica powder to be mixed by administration was prepared by adding a process of mixing and mixing 1.8 kg or less per 20 kg of raw beans for tofu production.
이하 본 발명에 대하여 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail.
일반적으로 두부는 생콩을 물에 충분히 불리는 불림과정, 상기한 불림과정에서 불려진 생콩을 맷돌 또는 이와 유사한 기능을 갖는 분쇄기로 분쇄하는 분쇄과정, 상기 분쇄과정에서 분쇄한 생콩 분쇄물을 여과기로 걸러서 콩 껍질, 콩 비지와 같은 찌꺼기를 배출시켜 순수한 콩물을 얻는 여과과정과, 상기 여과과정에서 얻은 콩물을 끊여서 익히는 가열과정과, 상기 가열과정에서 익은 콩물에 천연간수를 투여하여 응고시키는 응고과정과, 상기 응고과정에서 얻은 응고물을 가압하여 두부 순물을 배출시키는 순물 배출과정을 거쳐서 남는 것이 두부가 되는 두부과정을 통하여 두부를 제조하게 된다.In general, the tofu is a soaking process, which is enough to soak raw beans in water, a grinding process of grinding the soybeans called in the soaking process into a grinder having a millstone or similar function, and filtering the soybean pulverized powder obtained in the grinding process with a filter. Filtration process to obtain pure soybeans by discharging wastes such as soy bean curd, Heating process to cut and cook soybeans obtained by the filtration process, Solidification process by coagulation by administering natural water to the soybeans ripened in the heating process, Tofu is produced through the tofu process, which is tofu that is left through the pure water discharge process to pressurize the coagulum obtained in the process to discharge the tofu pure water.
한편 본 발명에서는 상기한 바와 같이 몰로키아를 상기한 두부 제조용 콩과 같이 주 재료로 사용하기 위해서는 몰로키아를 건조한 다음 이를 분쇄하여 얻은 몰로키아 분말을 사용하게 된다.Meanwhile, in the present invention, in order to use Molochia as a main material as the bean for tofu production as described above, Molokia powder obtained by drying Molokia and then grinding it is used.
이러한 몰로키아 분말의 사용은 상기한 두부의 제조과정에서 가열과정을 마친 익은 콩물과 혼합하여 사용하는 별도의 혼합과정을 통하여 제조하게 되는데 이때 상기한 두부 제조용 생콩 20㎏를 기준으로 상기한 가열과정을 마친 익은 콩물에 몰로키아 분말은 1.8㎏이하를 투여하여 혼합과정을 거친다.The use of the Molokia powder is prepared through a separate mixing process used by mixing with the ripe soybeans that have been heated during the manufacturing process of the tofu, wherein the heating process based on 20 kg of the raw soybean for tofu manufacturing When finished ripe soybeans, the Molochia powder is mixed with 1.8 kg or less.
이때 상기한 몰로키아 분말의 사용량을 무제한으로 투여하지 않고 사용 최대량을 제한하는 두부로의 제조가 불가능하기 때문인데 이는 상기한 몰로키아 분말을최대 1.8㎏이상을 투여한 상태에서 상기한 익힌 콩물과 혼합하여 혼합과정을 거칠때 몰로키아에서 분비되는 점액질로 인하여 혼합의 어려움이 있었다.In this case, it is impossible to prepare the tofu to limit the maximum amount of use without administering the above-mentioned amount of the Molokia powder indefinitely, which is mixed with the above-mentioned cooked soybeans in a state of administering the above Molokia powder up to 1.8 kg or more. Due to the mixing process, there was a difficulty in mixing due to the mucus secreted in Molokia.
그리고 상기한 혼합과정을 마친 다음 천연 간수를 투여하여 익힌 콩물을 응고시키는 응고과정을 거친 다음 상기 응고과정에서 얻은 몰로키아 분말이 함유된 혼합 응고물을 가압하여 두부 순물을 배출시키는 순물 배출과정에서 상기한 혼합 응고물을 가압하였으나 두부 순물이 배출되지 아니하는 문제점이 발생되어 두부를 생성할 수 없는 문제점이 있었다.After the above mixing process, the coagulation process is performed to coagulate the cooked soybean water by administering natural water and then pressurizing the mixed coagulum containing molokia powder obtained in the coagulation process to discharge the tofu pure water. One mixed coagulated product was pressurized, but there was a problem that the tofu pure water was not discharged.
이러한 문제점은 상기한 바와 같이 몰로이카를 상기한 익힌 콩물과 혼합하기 위하여 교반행위를 행할 때 몰로이카에서 발생하는 점액질이 과대하여 순물의 배출을 방지하는 것으로 판단되었다.This problem was determined to prevent the discharge of pure water due to excessive mucus generated in Moloika when agitating to mix Moloica with the cooked soybean water as described above.
이러한 이유로 몰로이카 분말의 사용량을 제한할 필요가 있다.For this reason, there is a need to limit the amount of moloica powder used.
그리고 상기한 몰로이카 분말의 투여를 행함에 있어서도 콩물을 끊여 익히는 가열공정후에 얻은 익은 콩물과 혼합하게 되는데 이는 상기한 가열공정에서 콩물은 통상 100℃이상의 온도에서 가열하여 익히기 때문에 이러한 가열공정이전에 몰로이카를 투여하게 되면 몰로이카에 함유된 비타민등의 미네랄이 열에 의하여 소멸되기 때문에 반드시 몰로이카는 가열공정이후에 투여하는 것이 바람직하다.In addition, in the administration of the above-mentioned moloica powder, the soybeans are mixed with the ripe soybeans obtained after the heating process of cutting off the soybeans. In the above heating process, the soybeans are usually cooked by heating at a temperature of 100 ° C. or higher. When the ica is administered, since the minerals such as vitamins contained in the Moloica are extinguished by heat, the Moloica is preferably administered after the heating process.
이와 같이 본 발명에서 사용하는 몰로이카는 분말화하여 이를 가열공정 이후에 익힌 콩물에 투여하여 혼합하되 그 투여량은 두부 제조용 생콩 20㎏당 몰로키아 분말은 1.8㎏이하를 투여하여 콩물과 모로이카 분말을 혼합하여 혼합물을 제조하는 혼합과정을 거친다.In this way, the moloica used in the present invention is powdered and administered to the cooked soybean water after the heating process, and the mixed dose is 1.8 kg or less of the molochia powder per 20 kg of raw soybeans for tofu production. Mixing to go through a mixing process to prepare a mixture.
이러한 혼합과정을 거쳐 얻은 혼합물에 천연간수를 투여하여 혼합물(정확하게는 콩물)을 응고시키는 응고과정과, 상기 응고과정에서 얻은 혼합 응고물을 가압하여 두부 순물을 배출시키는 순물 배출과정을 거쳐서 본 발명에서 제공하는 몰로키아를 부 재료로한 두부를 제조하게 된다.In the present invention, through the coagulation process of coagulating the mixture (precisely soybean) by administering the natural liver water to the mixture obtained through the mixing process, and the discharge of pure water to discharge the tofu pure water by pressing the mixed coagulum obtained in the coagulation process Tofu made with the subsidiary materials of Molokia provided.
이러한 방법에 의하여 제조된 몰로이카를 함유한 두부는 그 색상은 약한 연두색을 나타내었고, 맛은 통상의 두부 맛과 유사하였으나 몰로이카의 고유향이 약간 나타내었다.The tofu containing Moloica prepared by this method had a light yellowish green color, and the taste was similar to that of conventional tofu, but had a slight inherent flavor of Moloica.
이와 같이 본 발명은 몰로이카를 부 재료로 사용하여 두부를 제조할 수 있도록 함으로서 몰로이카를 식품에 적용 가능하게 하여 그 사용 효용성을 극대화화하고, 이러한 이유로 몰로이카를 음식물의 한 종류인 식품으로 손쉽게 섭취할 수 있도록 한 것임을 알 수 있다.As described above, the present invention makes it possible to manufacture tofu by using Moloika as a subsidiary material, thereby making Moloica applicable to food, maximizing its use efficiency, and for this reason, Moloica can be easily used as a kind of food. It can be seen that the ingestion.
이상 상기에서 살펴본 바와 같이, 본 발명에서는 몰로이카의 영양적 요소의 파괴없이 손 쉽게 구할 수 있는 식품에 부재료로 사용 가능하게 하여 몰로이카의 사용 효용성을 극대화면서도 몰로이카의 우수한 영양의 섭취, 성인병의 예방등의 생리기능적 영향을 인체에 미치게한 매우 유용한 발명이다.As described above, in the present invention, it is possible to use as an ingredient in foods that can be easily obtained without destroying the nutritional elements of Moloika, thereby maximizing the use efficiency of Moloica while ingesting excellent nutrition of Moloica, It is a very useful invention that has a physiological effect such as prevention on the human body.
Claims (3)
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20030060457A (en) * | 2002-01-09 | 2003-07-16 | 박주진 | A making methods of the foodstuff using the wheat flour and the molokia and the foodstuff using the wheat flour and the molokia thereof |
| KR101417800B1 (en) * | 2013-05-25 | 2014-07-14 | 박창하 | Using the method of Phellinus tofu |
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| KR20030060457A (en) * | 2002-01-09 | 2003-07-16 | 박주진 | A making methods of the foodstuff using the wheat flour and the molokia and the foodstuff using the wheat flour and the molokia thereof |
| KR101417800B1 (en) * | 2013-05-25 | 2014-07-14 | 박창하 | Using the method of Phellinus tofu |
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