KR20070041912A - Soybean curd containing lotus roots and manufacturing method thereof - Google Patents
Soybean curd containing lotus roots and manufacturing method thereof Download PDFInfo
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- KR20070041912A KR20070041912A KR1020050097553A KR20050097553A KR20070041912A KR 20070041912 A KR20070041912 A KR 20070041912A KR 1020050097553 A KR1020050097553 A KR 1020050097553A KR 20050097553 A KR20050097553 A KR 20050097553A KR 20070041912 A KR20070041912 A KR 20070041912A
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 60
- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 58
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 58
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 28
- 244000068988 Glycine max Species 0.000 claims abstract description 23
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 10
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 8
- 239000000701 coagulant Substances 0.000 claims description 5
- 235000003276 Apios tuberosa Nutrition 0.000 claims description 3
- 244000170226 Voandzeia subterranea Species 0.000 claims description 3
- 235000013030 Voandzeia subterranea Nutrition 0.000 claims description 3
- 230000001112 coagulating effect Effects 0.000 claims description 3
- 235000007924 ground bean Nutrition 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 238000007493 shaping process Methods 0.000 claims 1
- 238000002791 soaking Methods 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 4
- 230000000052 comparative effect Effects 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 4
- 244000269722 Thea sinensis Species 0.000 description 3
- 230000015271 coagulation Effects 0.000 description 3
- 238000005345 coagulation Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 241000252185 Cobitidae Species 0.000 description 2
- 239000012267 brine Substances 0.000 description 2
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 235000009569 green tea Nutrition 0.000 description 2
- 235000008216 herbs Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 1
- 240000006891 Artemisia vulgaris Species 0.000 description 1
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 241001061264 Astragalus Species 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 240000001980 Cucurbita pepo Species 0.000 description 1
- 235000009852 Cucurbita pepo Nutrition 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 240000000249 Morus alba Species 0.000 description 1
- 235000008708 Morus alba Nutrition 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 235000006533 astragalus Nutrition 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 229910052732 germanium Inorganic materials 0.000 description 1
- GNPVGFCGXDBREM-UHFFFAOYSA-N germanium atom Chemical compound [Ge] GNPVGFCGXDBREM-UHFFFAOYSA-N 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 230000035876 healing Effects 0.000 description 1
- 230000002439 hemostatic effect Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052709 silver Inorganic materials 0.000 description 1
- 239000004332 silver Substances 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 210000004233 talus Anatomy 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
- 230000036642 wellbeing Effects 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
- A23L11/40—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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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- 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)
- Agronomy & Crop Science (AREA)
- Mycology (AREA)
- Dispersion Chemistry (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
본 발명은 연근을 함유하는 두부 및 이의 제조방법에 관한 것으로 좀더 상세히는 불린 콩을 분쇄하고 삶은 후 응고시키기 전 단계에서 연근과 추가로 연잎 분말을 투입 및 혼합하여 응고시켜 두부를 제조함으로써 연근 및 연잎의 효능과 향을 그대로 섭취할 수 있는 두부 및 두부의 제조방법에 관한 것이다.The present invention relates to tofu containing lotus root and a method for producing the same, more specifically, lotus root and lotus leaf by preparing the tofu by injecting and mixing lotus root powder and lotus leaf powder further in the step of solidifying the soybean called pulverized and boiled. It relates to a tofu and a method of tofu that can be consumed as the efficacy and aroma of.
연근, 연잎, 두부 Lotus root, lotus leaf, tofu
Description
본 발명은 연근을 함유하는 두부 및 이의 제조방법에 관한 것으로 좀더 상세히는 불린 콩을 분쇄하고 삶은 후 응고시키기 전 단계에서 연근 또는 연잎 분말을 투입 및 혼합하여 응고시켜 두부를 제조함으로써 연근 및 연잎의 효능과 향을 그대로 섭취할 수 있는 두부 및 두부의 제조방법에 관한 것이다.The present invention relates to tofu containing lotus root and a method for manufacturing the same, and more specifically, the efficacy of lotus root and lotus leaf by preparing and tofu by adding and mixing lotus root or lotus leaf powder in the step of pulverizing and boiling the soybeans before solidifying It relates to a bean curd and tofu production method that can be consumed as it is.
두부는 콩의 단백질과 수분을 주성분으로 하여 양질의 단백질을 섭취할 수 있는 전통식품으로 최근 들어서는 웰빙에 관심이 높아짐에 따라 두부에 대한 관심 또한 늘고 있다.Tofu is a traditional food that can consume high-quality protein based on soy protein and water, and as interest in well-being increases recently, interest in tofu is also increasing.
특히, 다양한 성분을 첨가한 두부가 주로 개발되고 있으며, 종래기술로는 솔잎을 함유하는 두부(특허 제322243호), 마늘을 함유하는 두부(특허 제508675호), 각종 야채를 함유하는 두부, 뽕잎을 함유한 두부(공개특허 제2002-20616호) 및 채소, 과실, 생약재 등의 추출물에 대두를 침지시켜 제조하는 두부(공개특허 제2005- 49457호) 등이 공지되어 있다.In particular, tofu with various ingredients has been mainly developed. Conventional techniques include tofu containing pine needles (Patent No. 322243), tofu containing garlic (Patent No. 508675), tofu containing various vegetables, and mulberry leaves. Tofu containing a tofu (Open Patent Publication No. 2002-20616) and tofu prepared by immersing soybeans in extracts such as vegetables, fruits, herbal medicines and the like (Public Publication No. 2005-49457) and the like are known.
다시마를 함유한 두부(특허 제359462호), 밤을 함유한 두부(특허 제359463호), 황기를 함유한 두부(공개특허 제2000-50892호), 쑥이 첨가된 두부(특허 제262817호), 박을 함유하는 두부(공개특허 제2000-8607호) 등 각종 채소와 한약재 등을 첨가하여 두부에 기타 영양성분을 추가한 두부가 개발되었으며, 특허 제359925호는 미꾸라지를 이용한 두부로서, 미꾸라지와 순두부를 쌓은 다음 압착하여 수분을 적당히 제거하여 제조되는 미꾸라지 두부(추두부)에 대하여 기재하고 있으며, 특허 제485340호에는 게르마늄, 셀레늄, 금 및 은을 함유케 한 기능성 두부에 대하여 기재하고 있습니다.Tofu containing kelp (Patent No. 359462), Tofu containing chestnut (Patent No. 359463), Tofu containing Astragalus (Public patent No. 2000-50892), Tofu with mugwort added (Patent No. 262817) , Tofu containing various vegetables such as tofu (open patent No. 2000-8607) containing gourd, and other nutritional ingredients were added to the tofu by adding various herbs and herbs. Patent No. 359925 is a tofu using loach. It describes a loach tofu made by stacking soft tofu and compressing it to remove moisture. Patent No. 485340 describes functional tofu containing germanium, selenium, gold and silver.
상기 각각의 발명들은 두부를 섭취함과 동시에 다양한 효능이 있는 성분을 섭취할 수 있는 장점이 있다.Each of the above inventions has the advantage of consuming tofu and ingredients having various effects at the same time.
연근은 연꽃의 땅속줄기로서 섬유질이 풍부하며, 녹말이 주성분이고, 비타민 B1이 함유되어 있습니다. 약효로는 탄닌에 의한 것으로 수렴성 때문에 상처를 낫게하고 지혈작용 및 설사, 구토에 좋으며 연근의 마디 부분은 기침을 멎게 하여 널리 식용하고 있으나, 생식(生食)이 어려워 대부분 삶거나 튀기거나 초절임 등의 방법으로 조리함에 따라 식용할 수 있는 장소와 시기 등이 제한되어 있어 식용하기에 쉽지 않다. 그리고 연근은 점성이 높고, 변색이 잘 되므로 가공성이 낮아 다양한 제품으로의 활용성이 떨어진다.Lotus root is rich in fiber and an underground stem of a lotus flower, and starch, the main ingredient, it contains vitamin B 1. Its medicinal effect is due to tannin. It is good for healing, diarrhea and vomiting because of its astringent. As you cook, there are restrictions on where and when you can eat them. Lotus root is highly viscous and discolored, so it is poor in processability and is poorly used in various products.
또한, 연잎은 해독작용, 지혈작용, 항균작용 및 혈압저하 작용이 있는 것이 알려져 있어 주로 차로 음용해 왔다.In addition, lotus leaf is known to have detoxification, hemostatic action, antibacterial action and blood pressure lowering action has been mainly drink tea.
공개특허 제2005-79943호는 연잎과 녹차를 함유한 두부와 그의 제조방법에 대하여 기재되어 있다. 상기 발명에서는 분쇄한 콩과 연잎을 혼합하여 가열하고 응고 전에 녹차를 혼합하는 두부를 제조하였다. 그러나, 연잎을 콩과 함께 가열하는 경우 향이 휘발되거나 변색되어 두부의 향취가 떨어지는 문제점이 있다.Korean Patent Laid-Open No. 2005-79943 describes a tofu containing lotus leaf and green tea and a method of preparing the same. In the present invention, tofu was prepared by mixing the ground beans and lotus leaf and mixing green tea before coagulation. However, when the lotus leaf is heated together with the beans, the fragrance is volatilized or discolored, so that the smell of the tofu falls.
이와 같이 두부를 이용하여 다양한 성분을 첨가함으로써 두부에 함유되지 않은 다양한 영양성분을 섭취할 수 있도록 하며, 맛과, 향이 독특한 두부에 대한 개발이 계속되고 있다.Thus, by adding various ingredients using tofu, it is possible to ingest various nutritional ingredients not contained in tofu, and the development of tofu with unique taste and aroma continues.
본 발명의 목적은 연근을 첨가하여 각각의 효능과 향을 섭취할 있는 두부를 제공하는 것이다. 추가로 연잎 분말을 첨가하여 연잎의 양을 추가한 두부를 제공하려는 것이다.It is an object of the present invention to provide tofu that can ingest the respective efficacy and aroma by adding lotus root. Further lotus leaf powder is added to provide tofu with the added amount of lotus leaf.
본 발명의 다른 목적은 연근 또는 연잎의 향이 그대로 살아있는 두부를 제조하는 방법을 제공하는 것이다.It is another object of the present invention to provide a method for producing tofu with the aroma of lotus root or lotus leaf intact.
본 발명은 연근을 첨가하여 연근의 효능과 향, 맛을 함유하는 두부를 제조하였다.The present invention was prepared by adding lotus root tofu containing the efficacy and aroma, taste of lotus root.
본 발명은 연근을 함유하는 두부 조성물에 관한 것이다.The present invention relates to a tofu composition containing lotus root.
또한, 본 발명은 상기 연근이 불리지 않은 콩 100중량부에 대하여 0.1~10중량부 첨가하는 것을 특징으로 한다. 연근의 함량이 0.1중량부 미만이면 효과가 미미하며, 10중량부를 초과하면 향이 강하거나 미감이 떨어지는 문제가 발생한다.In addition, the present invention is characterized in that the addition of 0.1 to 10 parts by weight based on 100 parts by weight of soybean root is not called. If the amount of lotus root is less than 0.1 parts by weight, the effect is insignificant, and if it exceeds 10 parts by weight, the problem of strong fragrance or poor taste occurs.
상기 사용된 연근은 동결건조 및 열풍건조한 후 미분쇄한 분말상으로 사용하며, 영양소의 파괴와 향취의 휘발을 고려하면 동결건조하여 사용하는 건이 바람직하다.The used lotus root is used as a pulverized powder after lyophilization and hot air drying, it is preferable to use lyophilization in consideration of the destruction of nutrients and volatilization of odor.
또한, 본 발명은 상기 조성물에 추가로 연잎 분말을 첨가하는 것을 특징으로 한다.In addition, the present invention is characterized in that the lotus leaf powder is further added to the composition.
뿐만 아니라, 본 발명은 선별된 콩을 6~12시간 동안 물에 침지하여 불리는 단계; 불린 콩을 분쇄하고 100~120℃에서 30~40분 동안 가열하는 단계; 상기 가열한 분쇄 콩을 비지와 콩물로 분리하는 단계; 불리지 않은 콩 100중량부를 기준으로 연근 0.1~10중량부를 상기 분리된 콩물에 첨가, 혼합하여 단계; 상기 연근 첨가된 콩물에 응고제를 첨가하여 응고시키고 틀에서 탈수 및 성형하는 단계;를 포함하는 연근을 함유하는 두부의 제조방법에 관한 것이다.In addition, the present invention is called by immersing the selected beans in water for 6 to 12 hours; Grinding soaked beans and heating at 100-120 ° C. for 30-40 minutes; Separating the heated ground beans into bean and soybean water; Adding and mixing 0.1-10 parts by weight of lotus root to the separated soybean based on 100 parts by weight of soybeans; It relates to a method for producing tofu containing lotus root; comprising the step of coagulation by adding a coagulant to the lotus root added to the lotus root and dehydrated and molded in the mold.
응고제는 일반적으로 두부제조에 사용되는 간수 및/또는 황산칼슘을 사용하며, 첨가량 또한 간수의 농도 등을 고려하여 적당량을 첨가한다.The coagulant generally uses the brine and / or calcium sulfate used for tofu production, and an appropriate amount is added in consideration of the concentration of the brine.
상기 연근 첨가 단계에서 연잎을 추가로 첨가하여 두부를 제조할 수 있으며, 첨가량은 불리지 않은 콩 100중량부에 대하여 0.1~1.0 중량부를 사용한다. Tofu can be prepared by adding lotus leaf additionally in the lotus root adding step, and the amount is 0.1 to 1.0 parts by weight based on 100 parts by weight of soybeans.
상기 연잎의 함량이 0.1중량부 미만이면 효과가 미미하며, 1.0중량부를 초과 하면 향이 강하거나 미감이 떨어지는 문제가 발생한다.If the content of the lotus leaf is less than 0.1 parts by weight, the effect is insignificant, and if it exceeds 1.0 parts by weight, a problem occurs that the fragrance is strong or aesthetically less.
이하, 본 발명의 구체적인 설명을 실시예를 통하셔 살펴본다. 실시예는 예시적인 기재일 뿐이며, 본 발명의 범위가 실시예에 한정되는 것은 아니다.Hereinafter, a detailed description of the present invention will be described through examples. The examples are merely illustrative and the scope of the present invention is not limited to the examples.
실시예Example 1: 두부제조 1: Tofu production
선별된 콩 3kg을 10시간 동안 물에 침지시켜 콩을 불린 후 이를 분쇄하고 가열한 후 비지와 콩물을 분리하였다. 분리된 콩물에 5g의 연근분말을 첨가하고 교반하여 균일하게 혼합시킨 후에 응고제인 간수를 첨가하여 콩물을 응고시켜 두부를 제조하였다.3 kg of the selected soybeans were soaked in water for 10 hours to soak soybeans, pulverized and heated, and then separated from the bean and soy water. Tofu was prepared by adding 5 g of lotus root powder to the separated soybeans, stirring and mixing them uniformly, and then coagulating soy water by adding coagulant salt water.
실시예Example 2: 두부제조 2: Tofu production
선별된 콩 3kg을 10시간 동안 물에 침지시켜 콩을 불린 후 이를 분쇄하고 가열한 후 비지와 콩물을 분리하였다. 분리된 콩물에 5g의 연근분말과 3g의 연잎 분말을 첨가하고 교반하여 균일하게 혼합시킨 후에 응고제인 간수를 첨가하여 콩물을 응고시켜 두부를 제조하였다.3 kg of the selected soybeans were soaked in water for 10 hours to soak soybeans, pulverized and heated, and then separated from the bean and soy water. 5 g of lotus root powder and 3 g of lotus leaf powder were added to the separated soybeans, and the mixture was stirred and uniformly mixed, followed by coagulation of soybean water to coagulate soybeans.
비교예Comparative example 1: 두부제조 1: Tofu production
선별된 콩 3kg을 10시간 동안 물에 침지시켜 콩을 불린 후 이를 분쇄하고 가열한 후 비지와 콩물을 분리하였다. 분리된 콩물에 500g의 연근분말을 첨가하고 교 반하여 균일하게 혼합시킨 후에 응고제인 간수를 첨가하여 콩물을 응고시켜 두부를 제조하였다.3 kg of the selected soybeans were soaked in water for 10 hours to soak soybeans, pulverized and heated, and then separated from the bean and soy water. Tofu was prepared by adding 500 g of lotus root powder to the separated soybeans, stirring and mixing them uniformly, and then coagulating soy water by adding coagulant salt water.
실시예Example 3: 관능평가 3: sensory evaluation
실시예 1 및 2와 비교예 1의 두부를 20명을 대상으로 관능평가하여 평균값을 표 1에 나타내었다. 관능평가는 5점법으로 실시하였으며, 5: 매우 좋음, 4: 좋음, 3: 보통, 2: 나쁨, 1: 매우 나쁨으로 점수를 분류하였다.The heads of Examples 1 and 2 and Comparative Example 1 were sensory evaluated in 20 subjects, and the average values are shown in Table 1. Sensory evaluation was performed by the 5-point method, and scores were classified as 5: very good, 4: good, 3: normal, 2: bad, 1: very bad.
상기 비교예 1의 두부는 실시예 1 및 2의 두부에 비하여 향이 강하며 부드러운 질감이 떨어진다. 따라서, 비교예 2의 두부 조성물은 상품성이 떨어지는 것을 확인할 수 있다.The tofu of Comparative Example 1 is stronger than the tofu of Examples 1 and 2 and has a soft texture. Therefore, it can be confirmed that the tofu composition of Comparative Example 2 is inferior in commerciality.
본 발명은 연근을 첨가하여 연근을 효능을 함께 섭취할 후 있는 두부를 제공할 수 있다. 그리고, 추가로 연잎을 첨가하여 연잎의 향과 연잎의 효능을 추가한 두부를 제공할 수 있다.The present invention can provide tofu after adding lotus root to ingest the lotus root with efficacy. In addition, the addition of the lotus leaf may provide tofu to add the fragrance of lotus leaf and the efficacy of the lotus leaf.
본 발명은 연근 및 연잎의 향이 그대로 살아있는 두부를 제조하는 방법을 제공할 수 있다.The present invention can provide a method for producing tofu with the aroma of lotus root and lotus leaf intact.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101396098B (en) * | 2008-10-24 | 2011-06-01 | 宁波大学 | Lotus-leaf bean curd |
| CN103250795A (en) * | 2013-04-16 | 2013-08-21 | 蚌埠市金旺食品有限公司 | Lotus leaf, rose and red bean milk powder |
| KR101333575B1 (en) * | 2012-07-30 | 2013-11-28 | 자연그대로영농조합법인 | Bean curd containing ramie leaves improved in shelf-life and method thereof |
-
2005
- 2005-10-17 KR KR1020050097553A patent/KR20070041912A/en not_active Application Discontinuation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101396098B (en) * | 2008-10-24 | 2011-06-01 | 宁波大学 | Lotus-leaf bean curd |
| KR101333575B1 (en) * | 2012-07-30 | 2013-11-28 | 자연그대로영농조합법인 | Bean curd containing ramie leaves improved in shelf-life and method thereof |
| CN103250795A (en) * | 2013-04-16 | 2013-08-21 | 蚌埠市金旺食品有限公司 | Lotus leaf, rose and red bean milk powder |
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