KR20090007093A - Bean curd flake manufacturing method of bean curd contains - Google Patents

Bean curd flake manufacturing method of bean curd contains Download PDF

Info

Publication number
KR20090007093A
KR20090007093A KR1020070070735A KR20070070735A KR20090007093A KR 20090007093 A KR20090007093 A KR 20090007093A KR 1020070070735 A KR1020070070735 A KR 1020070070735A KR 20070070735 A KR20070070735 A KR 20070070735A KR 20090007093 A KR20090007093 A KR 20090007093A
Authority
KR
South Korea
Prior art keywords
frontal
tofu
head
drying
whole
Prior art date
Application number
KR1020070070735A
Other languages
Korean (ko)
Inventor
황하진
최면
Original Assignee
문경화
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 문경화 filed Critical 문경화
Priority to KR1020070070735A priority Critical patent/KR20090007093A/en
Publication of KR20090007093A publication Critical patent/KR20090007093A/en

Links

Images

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
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A23L3/44—Freeze-drying

Landscapes

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

Abstract

A method for preparing the whole dubu (bean curd) flake containing the whole dubu is provided to improve the restoration and the texture. A method for preparing the whole dubu flake containing the whole dubu comprises the steps of cutting the whole dubu; freeze-drying the cut one at -30 to -45 deg.C; maintaining the vacuum pressure of the freeze-dryer to 1x10~1x10^-2 Torr; and removing the residual moisture of the whole dubu loaded on a drying stand with maintaining the temperature of the drying stand to be 30-90 deg.C to make the dubu flake.

Description

전두부를 함유한 전두부 플레이크 제조방법{bean curd flake manufacturing method of bean curd contains}Bean curd flake manufacturing method of bean curd contains

본 발명은, 전두부를 일정규격으로 절단하고, 이를 급속동결하여 수분함량이 5%이하가 되도록 진공건조하는 전두부를 함유한 전두부 플레이크 제조방법에 관한 것이다.The present invention relates to a method for producing a frontal head flake containing the frontal head which is cut to the frontal part to a certain standard, and is rapidly frozen and vacuum dried to have a water content of 5% or less.

지금까지의 식품은 제1기능인 영양 기능과 제2기능인 미각, 후각 등의 감각 기능 위주로 취급되었다. 하지만, 근래에는 상기 2가지 기능 이외에 제3의 기능을 발휘하게 되는데, 이것을 3차 기능이라 하며 생체방어, 질병의 방지와 회복, 노화억제 등의 기능이 포함된다. 여기에는 위암 및 대장암 등에 대한 저 리스크(risk) 식품인 대두 등의 식물성 식품을 꼽을 수 있는데, 그 대표적인 것이 두부이다.Until now, food has been treated mainly for the sensory functions such as nutrition function as the first function and taste and smell as the second function. However, in recent years, a third function is exhibited in addition to the above two functions, which is called a tertiary function, and includes functions such as biological defense, disease prevention and recovery, and anti-aging. Plant foods such as soybean, which are low-risk foods for stomach and colorectal cancer, are tofu.

기존의 두부는 콩의 66% 만을 이용해 만들고 나머지는 비지로 버려야 했던 것과는 달리 전두부는 탈피된 콩을 325메쉬(mesh)(43㎛) 이상의 입도로 초미분화시켜 대부분을 물에 녹여 용해한 후, 응고제를 가하여 두부를 만들기 때문에 비지로 버리는 부분이 없어 콩 속에 함유된 섬유질과 영양분을 극대로 살린 것이 특징이다.Unlike conventional tofu made with only 66% of soybeans, and the rest had to be discarded as bean curd, the frontal tofu was micronized into 325 mesh (43㎛) or larger granules to dissolve most of it in water, and then a coagulant was added. Because it is added to make tofu, there is no part that is discarded as busy, and it is characterized by the maximum utilization of fiber and nutrients contained in soybeans.

또한, 최근에는 기존의 두부(습식두부)를 동결건조한 건조두부를 생성하였으나, 습식두부의 특성상 수분이 습식두부의 생성시 프레스로 가압할 때, 물이 빠져나가면서 발생하는 기공에 의해 건조두부가 80℃ 이상의 뜨꺼운 물에서 복원되었을 때, 스폰지(sponge) 현상이 발생하여 생리 식감이 좋지 않을 뿐만 아니라 공극률이 높아 쉽게 변형되면서 탄력성이 저하되는 문제점이 있었다.In addition, recently, dry tofu produced by freeze-drying the existing tofu (wet tofu), but due to the characteristics of wet tofu when the water is pressurized by the press during the production of the wet tofu, dried tofu by the pores generated by water escape When restored in hot water of 80 ° C. or higher, a sponge phenomenon occurs and not only does not have a good physiological texture but also a high porosity, thereby deforming elasticity.

본 발명은 상기와 같은 종래 기술의 문제점을 해소하고자 하는 것으로서, 자연의 맛과 풍부한 영양의 섭취가 가능하고, 한약재와 녹차, 당근, 마카, 연근, 인삼, 비타민, 심층수, 곡물, 과일과 같은 농수산물의 추출물이나 미세분말과의 혼합이 자유로운 전두부를 이용하여 다양한 종류의 전두부 플레이크를 제조하는 방법을 제공하는데 그 목적이 있다.The present invention is to solve the problems of the prior art as described above, it is possible to ingest the natural flavor and rich nutrition, agricultural and marine products such as herbal medicine and green tea, carrots, maca, lotus root, ginseng, vitamins, deep water, grains, fruits It is an object of the present invention to provide a method for preparing various types of frontal tofu flakes by using free frontal tofu mixed with extract or fine powder.

본 발명의 전두부를 함유한 전두부 플레이크 제조방법은,The method for producing frontal tofu flakes containing the frontal tofu of the present invention,

전두부를 절단하는 절단단계와;Cutting the frontal head;

상기 절단된 전두부를 동결건조기의 건조대에 적재하여 -30 ~ -45℃의 온도로 동결하는 동결단계와;A freezing step of loading the cut frontal part on a drying stand of a freeze dryer and freezing it at a temperature of -30 to -45 ° C;

상기 동결건조기 내부의 진공도는 1×10 ~ 1×10-2 Torr로 유지하는 진공감압단계와;A vacuum decompression step of maintaining the degree of vacuum in the freeze dryer at 1 × 10 to 1 × 10 -2 Torr;

상기 동결단계와 진공감압단계를 통과한 건조대의 온도를 30 ~ 90℃로 유지하면서 건조대에 적재된 전두부의 잔존 수분을 제거하여 전두부 플레이크를 생성하는 건조단계를 포함하는 것을 특징으로 하는 것이다.It characterized in that it comprises a drying step of generating a frontal head flakes by removing the remaining moisture of the frontal head loaded on the drying table while maintaining the temperature of the drying table passed through the freezing step and the vacuum decompression step at 30 ~ 90 ℃.

본 발명에 의하면, 자연의 맛과 풍부한 영양의 섭취가 가능하며, 한약재 및 녹차, 당근, 마카, 연근, 인삼, 비타민, 심층수, 곡물, 과일과 같은 농수산물의 추출물 및 미세분말을 함유한 전두부 플레이크(flake)의 제조가 가능해진다.According to the present invention, natural flavor and rich nutrition can be ingested, and tofu flakes containing herbal powders and extracts of agricultural and marine products such as green tea, carrots, maca, lotus root, ginseng, vitamins, deep water, grains and fruits ( flake) can be produced.

또한, 본 발명은, 복원성과 조직감이 뛰어나 인스턴트 식품의 건데기용으로 사용할 경우, 훌륭한 두부의 맛을 제공할 수 있으며, 포장이 자유로워 상온에서 유통이 가능함과 아울러 저장기간(shelf life)이 긴 즉석시품을 만드는데 적합하고, 비상식량이나 재난구조 식량의 개발이 가능해진다.In addition, the present invention is excellent in resilience and texture, when used for the drying of instant food, it can provide a good taste of tofu, free packaging can be distributed at room temperature, and shelf life is instant (long shelf life) It is suitable for making prototypes, and it is possible to develop emergency food or disaster relief food.

본 발명은, 전두부를 함유한 전두부 플레이크 제조방법에 관한 것으로, 보다 상세하게는 제조된 전두부를 일정규격으로 절단하고, 이를 급속동결한 후, 수분함량이 5% 이하가 되도록 진공건조하는 전두부를 함유한 전두부 플레이크 제조방법에 관한 것이다.The present invention relates to a method for producing a frontal tofu flake containing a frontal tofu, and more particularly, the frontal tofu is prepared by cutting the prepared frontal to a certain standard, and then rapidly freezing and then vacuum-dried to have a water content of 5% or less. It relates to a method of making a whole tofu flake.

이하에서는 첨부된 도면을 참조하여 본 발명에 대해 상세히 설명하고자 한다.Hereinafter, with reference to the accompanying drawings will be described in detail for the present invention.

도 1은 본 발명에 의한 전두부를 함유한 전두부 플레이크 제조방법의 공정도이다.1 is a process chart of the method for manufacturing a frontal flake containing the frontal tofu according to the present invention.

도시된 바와 같이, 본 발명에 따른 전두부를 함유한 전두부 플레이크 제조방법은, 전두부를 일정크기로 절단하는 절단단계와; 상기 일정크기로 절단된 전두부를 동결건조기의 건조대에 적재하여 -30 ~ -45℃의 온도로 동결하는 동결단계와; 상기 동결건조기 내부의 진공도는 1×10 ~ 1×10-2 Torr로 유지하는 진공감압단계와; 상기 동결단계와 진공감압단계를 통과한 건조대의 온도를 30 ~ 90℃로 유지하면서 건조대에 적재된 전두부의 잔존 수분을 제거하여 전두부 플레이크를 생성하는 건조단계 및 상기 건조단계를 거친 전두부 플레이크를 포장하는 포장단계로 이루어진다.As shown, the method for manufacturing a frontal flake containing the frontal tofu in accordance with the present invention, the cutting step of cutting the frontal to a certain size; A freezing step of loading the cut frontal portion cut into a predetermined size on a drying stand of a freeze dryer and freezing it at a temperature of -30 to -45 ° C; A vacuum decompression step of maintaining the degree of vacuum in the freeze dryer at 1 × 10 to 1 × 10 -2 Torr; While maintaining the temperature of the drying table passed through the freezing step and the vacuum decompression step to 30 ~ 90 ℃ to remove the remaining moisture of the frontal head loaded on the drying table to produce a frontal head flakes and packaging the frontal head flakes after the drying step It is a packing step.

본 발명에서는 이건 출원인에 의한 대한민국 특허등록 제577768호인 "전지활성 생콩 미세분말의 제조시스템 및 방법과 생콩 미세분말을 이용한 전두부의 제조시스템 및 방법"에 의해 생산된 전두부를 이용하게 되는데, 이는 공극률이 제로에 가까워 전두부의 변형이 일어나지 않는다. 이때, 전두부를 녹차, 당근, 마카, 인 삼, 카레, 커피, 과일 등의 추출물이나 이의 미세분말을 혼합하여 제공할 수도 있다.In the present invention, this is to use the frontal head produced by the Korean Patent Registration No. 577768 by the Applicant "the manufacturing system and method of whole-active raw soybean fine powder and the frontal tofu using raw soybean fine powder", which has a porosity Near zero, no deformation of the frontal head. In this case, the whole tofu may be provided by mixing green tea, carrots, maca, ginseng, curry, coffee, fruit, and the like, or a fine powder thereof.

상기 선 등록된 특허에 의해 생산된 전두부를 일정크기(예를 들면; 가로와 세로 및 높이가 1cm×1cm×10cm)로 절단하는데, 상기 전두부는 가로와 세로 및 높이 중 어느 하나가 20cm를 넘지 않아야 하며, 상기의 과정으로 절단된 전두부를 동결건조기의 건조대에 적재한 후, 동결건조기를 밀폐시킨다.The frontal head produced by the pre-registered patent is cut to a certain size (for example, width, length, and height of 1 cm × 1 cm × 10 cm), wherein the frontal head should not exceed 20 cm in any one of the width, length, and height. And, after loading the cut head in the above process to the drying rack of the freeze dryer, the freeze dryer is sealed.

또한, 밀폐된 동결건조기의 내부 온도가 -30 ~ -45℃를 유지하도록 하여 절단된 전두부를 동결시키고, 상기 동결건조기의 내부 공기를 진공펌프로 빼내어 동결건조기의 내부 진공도를 1×10 ~ 1×10-2 Torr로 유지하여 건조시키는데, 상기 전두부의 수축률은 20~30%가 바람직하다.In addition, the inside temperature of the sealed freeze dryer is maintained at -30 ~ -45 ℃ to freeze the cut front head, the internal air of the freeze dryer with a vacuum pump to remove the internal vacuum degree of the freeze dryer 1 × 10 ~ 1 × It is maintained at 10 -2 Torr and dried, and the shrinkage of the frontal head is preferably 20 to 30%.

상기의 과정으로 동결 건조된 전두부를 적재한 건조대를 30 ~ 90℃로 유지하면서 전두부에 잔존하는 수분을 제거하게 되는데, 상기 건조대에 전달되는 열은 스팀이나 원적외선을 이용할 수 있으며, 상기 동결건조기를 12 ~ 24시간 운전하면서 발생되는 수분은 동결건조기의 응축기(condenser)로 응축 제거한다.While maintaining the drying table loaded with the lyophilized front head in the above process at 30 ~ 90 ℃ to remove the moisture remaining in the front head, the heat transferred to the drying table may use steam or far-infrared rays, the freeze dryer 12 Moisture generated during 24 hours of operation is condensed and removed by the condenser of the freeze dryer.

최종적으로 상기 건조단계를 통과한 전두부 플레이크를 PE필름 또는 불투과성 필름 및 알루미늄 증착 필름으로 밀봉하여 포장함으로써 마무리된다.Finally, the frontal head flakes having passed through the drying step are sealed by packing with PE film or impermeable film and aluminum deposition film.

한편, 본 발명에서는 전두부를 고형분(100g 당 12% 이상) 기준으로 볼 때, 하기 [표 1]과 같은 조성을 가지게 되는데, 이는 지방은 물론 단백질, 미네랄(Mineral)성분인 이소플라본(Isoflavones), 올리고당(Oligosaccharides), 사포 닌(Saponins), 레시틴(Lecithin) 등의 영양분이 거의 생대두 수준으로 가지고 있는 것으로서, 일반적으로 생산되는 두부와의 함량과 비교하여 볼 때, 매우 우수한 성분을 가지고 있는 것으로 판명되었다.On the other hand, in the present invention, when the whole head to a solid content (12% or more per 100g) basis, it has a composition as shown in the following [Table 1], which is not only fat, but also protein, mineral (Mineral) isoflavones (Isoflavones), oligosaccharides Nutrients such as oligosaccharides, saponins, and lecithin have almost the same level of raw soybeans, and have been found to have very good constituents when compared to the content of commonly produced tofu. .

또한, 이소플라본 및 올리고당의 함량과 사포닌 및 레시틴, [표 2]에 나타난 바와 같은 미국 식품의약국(FDA)의 1일 권장치를 웃도는 수준임을 확인할 수 있다.In addition, the content of isoflavones and oligosaccharides and saponins and lecithin, it can be confirmed that the level exceeds the daily recommendation of the US Food and Drug Administration (FDA) as shown in Table 2.

성분함량(mg/100g)                                                           Ingredient Content (mg / 100g) 조성Furtherance 단위unit 전두부Whole tofu 일반두부General tofu 조단백질Crude protein %% 3737 33% 비지로 버림33% busy 조지방Crude fat %% 1818 33% 비지로 버림33% busy 이소플라본Isoflavones mgmg 27.4727.47 9.699.69 올리고당oligosaccharide mgmg 277.07277.07 176176 사포닌Saponins mgmg 27.6327.63 0.10.1 레시틴lecithin mgmg 29.9629.96 거의 없슴Almost none

Supplement Facts Serving Size 3 oz(85g) Serving About 3 1/2 % Daily ValueSupplement Facts Serving Size 3 oz (85 g) Serving About 3 1/2% Daily Value Isoflavones 25mg †    Isoflavones 25mg † Oligosaccharides 235mg †  Oligosaccharides 235mg † Saponins 25mg †    Saponins 25mg † Lecithin 25mg †    Lecithin 25mg † ※ Percent Daily Values are based on a 2,000 calorie diet † Daily Values not established         ※ Percent Daily Values are based on a 2,000 calorie diet † Daily Values not established

이상과 같이 본 발명은, 비록 한정된 실시 예와 도면에 의해 설명되었으나, 본 명세서 및 청구범위에 사용되는 용어나 단어는 통상적이거나 사전적인 의미로 한정되어 해석되어서는 아니되며, 본 발명의 기술적 사상에 부합하는 의미와 개념으로 해석되어야 한다.As described above, the present invention, although described by the limited embodiments and drawings, terms or words used in the present specification and claims are not limited to the ordinary or dictionary meanings and should not be interpreted, the technical spirit of the present invention It should be interpreted as meanings and concepts that match.

따라서 본 명세서에 기재된 실시 예와 도면에 도시된 구성은 본 발명의 가장 바람직한 일실시예에 불과할 뿐이고, 본 발명의 기술적 사상을 모두 대변하는 것은 아니므로, 본 출원시점에 있어서 이들을 대체할 수 있는 다양한 균등물과 변형 예들이 있을 수 있음을 이해하여야 한다.Therefore, the configuration shown in the embodiments and drawings described herein are only one of the most preferred embodiments of the present invention, and do not represent all of the technical spirit of the present invention, various modifications that can be replaced at the time of the present application It should be understood that there may be equivalents and variations.

도 1은 본 발명에 의한 전두부를 함유한 전두부 플레이크 제조방법을 나타낸 공정도1 is a process chart showing a method for manufacturing frontal flakes containing the frontal tofu according to the present invention

Claims (3)

전두부를 절단하는 절단단계와;Cutting the frontal head; 상기 절단된 전두부를 동결건조기의 건조대에 적재하여 -30 ~ -45℃의 온도로 동결하는 동결단계와;A freezing step of loading the cut frontal part on a drying stand of a freeze dryer and freezing it at a temperature of -30 to -45 ° C; 상기 동결건조기 내부의 진공도는 1×10 ~ 1×10-2 Torr로 유지하는 진공감압단계와;A vacuum decompression step of maintaining the degree of vacuum in the freeze dryer at 1 × 10 to 1 × 10 -2 Torr; 상기 동결단계와 진공감압단계를 통과한 건조대의 온도를 30 ~ 90℃로 유지하면서 건조대에 적재된 전두부의 잔존 수분을 제거하여 전두부 플레이크를 생성하는 건조단계를 포함하는 것을 특징으로 하는 전두부를 함유한 전두부 플레이크 제조방법.Containing the frontal head comprising a drying step of generating a frontal head flake by removing the remaining moisture of the frontal head loaded on the drying table while maintaining the temperature of the drying table passed through the freezing step and the vacuum decompression step 30 ~ 90 ℃ Method of making frontal flakes. 제1항에 있어서,The method of claim 1, 상기 건조단계에서 생성된 전두부 플레이크를 포장하는 포장단계를 더 포함하는 것을 특징으로 하는 전두부를 함유한 전두부 플레이크 제조방법.The method for manufacturing a frontal flakes containing frontal tofu, characterized in that it further comprises a packaging step of packaging the frontal flakes produced in the drying step. 제1항에 있어서, The method of claim 1, 상기 전두부는 농수산물의 추출물이나 미세분말로 혼합되어진 것을 특징으로 하는 전두부를 함유한 전두부 플레이크 제조방법.The whole head tofu flakes manufacturing method containing a whole head tofu, characterized in that the mixed with fine powder or extract of agricultural and aquatic products.
KR1020070070735A 2007-07-13 2007-07-13 Bean curd flake manufacturing method of bean curd contains KR20090007093A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020070070735A KR20090007093A (en) 2007-07-13 2007-07-13 Bean curd flake manufacturing method of bean curd contains

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020070070735A KR20090007093A (en) 2007-07-13 2007-07-13 Bean curd flake manufacturing method of bean curd contains

Publications (1)

Publication Number Publication Date
KR20090007093A true KR20090007093A (en) 2009-01-16

Family

ID=40488080

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020070070735A KR20090007093A (en) 2007-07-13 2007-07-13 Bean curd flake manufacturing method of bean curd contains

Country Status (1)

Country Link
KR (1) KR20090007093A (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100891445B1 (en) * 2008-08-07 2009-04-01 김형익 Manufacturing method for dried soybean curd
CN102106409A (en) * 2011-01-18 2011-06-29 高吉 Instant dry bean curd with chili pepper and preparation method thereof
WO2012153933A2 (en) * 2011-05-06 2012-11-15 씨제이제일제당(주) Method for manufacturing dried silken tofu using vacuum freeze-drying process and dried silken tofu manufactured thereby
KR101375526B1 (en) * 2012-12-07 2014-03-17 한민식 Manufacturing method of instant food, and instant food thereby
KR20230036240A (en) * 2021-09-07 2023-03-14 정윤미 Method for manufacturing bean curd powder

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100891445B1 (en) * 2008-08-07 2009-04-01 김형익 Manufacturing method for dried soybean curd
CN102106409A (en) * 2011-01-18 2011-06-29 高吉 Instant dry bean curd with chili pepper and preparation method thereof
WO2012153933A2 (en) * 2011-05-06 2012-11-15 씨제이제일제당(주) Method for manufacturing dried silken tofu using vacuum freeze-drying process and dried silken tofu manufactured thereby
WO2012153933A3 (en) * 2011-05-06 2013-01-24 씨제이제일제당(주) Method for manufacturing dried silken tofu using vacuum freeze-drying process and dried silken tofu manufactured thereby
KR101303214B1 (en) * 2011-05-06 2013-09-04 씨제이제일제당 (주) A vacuum freeze drying method for manufacturing dry bean curd and the dry bean curd
KR101375526B1 (en) * 2012-12-07 2014-03-17 한민식 Manufacturing method of instant food, and instant food thereby
KR20230036240A (en) * 2021-09-07 2023-03-14 정윤미 Method for manufacturing bean curd powder

Similar Documents

Publication Publication Date Title
CN103783422B (en) Freeze-dried nutritional pure mushroom soup and preparation method thereof
KR101148472B1 (en) The black garlic powder and its a method, a use
KR101485256B1 (en) Red ginseng chocolate composition including freeze dried red ginseng and preperation method thereof
KR20090007093A (en) Bean curd flake manufacturing method of bean curd contains
CN103349324A (en) Wax apple fruit juice beverage and production method thereof
KR101415034B1 (en) Instant Tofu added functional ingredient of the freeze-drying method
CN105433368B (en) A kind of improvement mushroom taste is easy to the edible mushroom composite nutritional tablet being absorbed and utilized and preparation method thereof
KR102120463B1 (en) Process for preparing kalguksu noodle with Hippophae rhamnoides
KR102120461B1 (en) Process for preparing cold noodle with Hippophae rhamnoides
KR102128602B1 (en) Raw Makgeolli Production Kit with Active Kimchi Lactobacillus
KR102590375B1 (en) Yogurt containing brown rice and method for preparing the same
KR101927835B1 (en) Manufacturing method of beanpaste soup with seaweeds
KR102329970B1 (en) Method for producing confectionery with Anti-browning coated mushrooms and roasted brown rice powder
JP2005237291A (en) Health food
KR101661744B1 (en) health assistance food using soy-bean paste and brown rice, manufacturing method thereof
KR20090121023A (en) Funtional bean power and process for preparing thereof and bean curds
CN103891977B (en) A kind of kudzu root tea and preparation method thereof
CN113974155A (en) Mulberry five-black pill with high mulberry content and preparation method thereof
KR102048007B1 (en) Failure rate reduced a dry bean curd and the method for preparing thereof
KR101573135B1 (en) Unpolished rice snack with paprika and manufacturaring method for the same
KR101876449B1 (en) Method for producing hydrophilic pre-gelatinized powder using embryo bud of rice with bran powder and pre-gelatinized powder by the method
KR20180005940A (en) High condensed cabbage composition and the method for preparing thereof
CN105495561A (en) Vegetarian drumstick and preparation method thereof
WO2018147708A1 (en) Pork processed product containing highly concentrated pork-derived collagen and manufacturing method therefor
KR100849503B1 (en) Bean curd rice cake manufacturing method of bean curd contains

Legal Events

Date Code Title Description
A201 Request for examination
N231 Notification of change of applicant
E902 Notification of reason for refusal
E601 Decision to refuse application