KR20130091929A - Manufacturing process for bean curd added herbal extracts - Google Patents
Manufacturing process for bean curd added herbal extracts Download PDFInfo
- Publication number
- KR20130091929A KR20130091929A KR1020120013281A KR20120013281A KR20130091929A KR 20130091929 A KR20130091929 A KR 20130091929A KR 1020120013281 A KR1020120013281 A KR 1020120013281A KR 20120013281 A KR20120013281 A KR 20120013281A KR 20130091929 A KR20130091929 A KR 20130091929A
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- tofu
- water
- herbal
- parts
- Prior art date
Links
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 35
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 18
- 239000012676 herbal extract Substances 0.000 title claims description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 235000013322 soy milk Nutrition 0.000 claims abstract description 20
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 14
- 244000068988 Glycine max Species 0.000 claims abstract description 14
- 235000003373 curcuma longa Nutrition 0.000 claims abstract description 9
- 239000000284 extract Substances 0.000 claims abstract description 9
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 8
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 8
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 8
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract description 8
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 8
- 235000006533 astragalus Nutrition 0.000 claims abstract description 8
- 239000011425 bamboo Substances 0.000 claims abstract description 8
- 241001061264 Astragalus Species 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract 2
- 230000000694 effects Effects 0.000 claims description 11
- 230000003920 cognitive function Effects 0.000 claims description 10
- 244000163122 Curcuma domestica Species 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 235000003392 Curcuma domestica Nutrition 0.000 claims description 8
- 229940010454 licorice Drugs 0.000 claims description 8
- 239000010865 sewage Substances 0.000 claims description 8
- 235000013976 turmeric Nutrition 0.000 claims description 8
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 7
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 210000004185 liver Anatomy 0.000 claims description 6
- 210000004233 talus Anatomy 0.000 claims description 6
- 240000002045 Guettarda speciosa Species 0.000 claims description 5
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 5
- 235000013336 milk Nutrition 0.000 claims description 4
- 210000004080 milk Anatomy 0.000 claims description 4
- 239000008267 milk Substances 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 210000002374 sebum Anatomy 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 2
- 230000002378 acidificating effect Effects 0.000 claims description 2
- 230000001149 cognitive effect Effects 0.000 claims description 2
- 238000003809 water extraction Methods 0.000 claims 1
- 235000008216 herbs Nutrition 0.000 abstract description 4
- 241000209495 Acorus Species 0.000 abstract 1
- 240000001810 Angelica gigas Species 0.000 abstract 1
- 235000018865 Angelica gigas Nutrition 0.000 abstract 1
- 235000010110 Astragalus glycyphyllos Nutrition 0.000 abstract 1
- 241001131796 Botaurus stellaris Species 0.000 abstract 1
- 240000008955 Dioscorea japonica Species 0.000 abstract 1
- 235000005251 Dioscorea japonica Nutrition 0.000 abstract 1
- 235000017443 Hedysarum boreale Nutrition 0.000 abstract 1
- 235000007858 Hedysarum occidentale Nutrition 0.000 abstract 1
- 230000019771 cognition Effects 0.000 abstract 1
- 239000001215 curcuma longa l. root Substances 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 239000001947 glycyrrhiza glabra rhizome/root Substances 0.000 abstract 1
- 241000411851 herbal medicine Species 0.000 description 12
- 241000202807 Glycyrrhiza Species 0.000 description 7
- 238000000605 extraction Methods 0.000 description 5
- 235000013373 food additive Nutrition 0.000 description 4
- 239000002778 food additive Substances 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 206010012289 Dementia Diseases 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 235000019629 palatability Nutrition 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 230000006735 deficit Effects 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229930014626 natural product Natural products 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000013535 sea water Substances 0.000 description 2
- 235000010685 Agastache foeniculum Nutrition 0.000 description 1
- 208000014644 Brain disease Diseases 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- 235000014375 Curcuma Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000283074 Equus asinus Species 0.000 description 1
- 244000024873 Mentha crispa Species 0.000 description 1
- 235000014749 Mentha crispa Nutrition 0.000 description 1
- 206010034719 Personality change Diseases 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 201000007201 aphasia Diseases 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 239000003518 caustics Substances 0.000 description 1
- 239000000701 coagulant Substances 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000003412 degenerative effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000007787 long-term memory Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 206010027175 memory impairment Diseases 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 239000008239 natural water Substances 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 238000010998 test method Methods 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/322—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the nervous system or on mental function
-
- 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
Abstract
Description
본 발명은 생약추출물을 첨가한 두부의 제조방법에 관한 것으로, 더욱 상세하게는 황기, 하수오, 산약, 강황, 당귀, 죽엽, 감초, 석창포 등 인지기능 개선활성이 있는 생약의 추출물을 첨가하여 기능성을 부여하는 한편 기호성도 만족시킨 두부의 제조방법에 관한 것이다.
The present invention relates to a method for manufacturing tofu with added herbal extract, and more particularly, by adding extracts of herbal medicines with cognitive function improving activity such as Astragalus, sewage, acid powder, turmeric, bamboo leaf, licorice, and spearmint. The present invention relates to a method for producing tofu that has been given and also satisfies palatability.
치매는 뇌세포의 파괴로 인한 장기 기억장애 이외에도 추상능력장애, 판단력장애, 실어증, 실행증, 인격변화 등을 동반하는 질병으로 통상적인 사회활동에 중대한 영향을 미친다. 최근에는 인구의 고령화가 진행되면서 치매와 같은 퇴행성 뇌질환의 발병율도 증가하는 실정이며, 이에 따라 치매의 예방 내지 개선용 물질에 대한 관심이 커지는 상황이다.In addition to long-term memory impairment caused by the destruction of brain cells, dementia is a disease accompanied by abstraction impairment, judgment impairment, aphasia, execution, personality change, and has a significant impact on normal social activities. Recently, as the aging population progresses, the incidence of degenerative brain diseases such as dementia increases, and accordingly, there is a growing interest in substances for preventing or improving dementia.
한편 최근의 새로운 생리활성물질 개발 동향은 합성 의약품의 심각한 부작용 등으로 인하여 인공합성물질보다는 천연물질 연구에 집중되고 있다. 특히 동양의 전통적인 천연물에 대해서 현대의 생명과학기술을 활용한 광범위한 연구가 주류를 이룬다. 식용 가능한 천연물 및 생약재 유래의 유용물질들은 인간이 항상 지속적으로 섭취하고 있는 식품 등에 대량 함유되어 있을 뿐만 아니라 장기간 섭취해도 부작용이 없기 때문이다.
On the other hand, the recent development of new bioactive substances is focused on the study of natural substances rather than artificial synthetic substances due to serious side effects of synthetic drugs. In particular, extensive research using modern life science and technology is the mainstream of oriental traditional natural products. Edible natural products and useful substances derived from herbal medicines are not only contained in a large amount of foods that humans are constantly ingesting, but also because they have no side effects even if consumed for a long time.
본 발명은 인지기능 개선활성을 가지는 천연식물 소재를 쉽게 식품으로 섭취하기 위한 방법을 제공하기 위해 개발된 것으로서, 황기 등 인지기능 개선활성의 각종 생약재를 두부 제조에 이용하여 기능성과 기호성이 우수한 두부로 제조할 수 있는 방법을 제공하는데 기술적 과제가 있다.
The present invention was developed to provide a method for easily ingesting a natural plant material having a cognitive function improving activity as food, by using various herbal medicines of the cognitive function improving activity such as Astragalus to the tofu production to excellent tofu and palatability There is a technical problem in providing a method which can be manufactured.
싱기한 기술적 과제를 해결하기 위해 본 발명은, 황기 5~15중량%, 하수오 5~15중량%, 산약 15~25중량%, 강황 5~15중량%, 당귀 15~25중량%, 죽엽 5~15중량%, 감초 5~15%중량, 석창포 5~15중량%로 준비된 생약재 조성물을 열수 추출하여 1~2brix의 생약추출물을 얻는 제1단계; 물에 침지시켜 불린 콩에 중량비로 1~5배 물을 가하여 믹서기로 마쇄한 후 두유와 비지를 분리하는 제2단계; 상기 두유 100중량부에 상기 생약추출액 5~15중량부와 천연 간수 4~6중량부를 준비하고, 두유를 가열한 후 생약추출물과 천연 간수를 첨가하여 응고시키는 제3단계; 응고된 응고액을 방치한 후 두부틀에 넣어 압착시켜 냉각하면서 정형하는 제4단계;로 이루어지는 것을 특징으로 하는 인지기능 개선활성의 생약추출물을 첨가한 두부의 제조방법을 제공한다.
In order to solve the technical problem, the present invention is 5-15% by weight, 5-15% by weight of sewage, 15-25% by weight of acid powder, 5-15% by weight of turmeric, 15-25% by weight of Angelica, 5 ~ 15 wt%, licorice 5-15% weight, the first step to obtain a herbal extract of 1-2 brix by hydrothermal extraction of the herbal composition prepared in 5-15% by weight of changchangpo; A second step of immersing in soybean milk and adding 1 to 5 times water by weight to the soybean so as to grind with a blender to separate soy milk and sebum; A third step of preparing 5 to 15 parts by weight of the herbal extract and 4 to 6 parts by weight of natural liver water to 100 parts by weight of the soy milk, and then adding the herbal extract and natural liver water to coagulate the soy milk; It provides a method for producing tofu to which the herbal extract of the cognitive function improving activity, comprising: a fourth step of leaving the coagulated solution left in the tofu mold and pressed to form a cooling while cooling.
본 발명에 따르면, 인지기능 개선에 효과가 있는 각종 생약재 추출물을 식품첨가제로 이용하면서 두부를 제조하기 때문에 두부의 상품성을 강화할 수 있고 국민건강 증진에 기여할 수 있다.
According to the present invention, since tofu is produced while using various herbal extracts effective for improving cognitive function as a food additive, it can enhance the commerciality of tofu and contribute to the improvement of national health.
본 발명은 두부 제조에 황기 등 인지기능 개선활성이 있는 각종 생약재의 추출물을 식품첨가제로 이용한다는데 특징이 있다.The present invention is characterized by the use of extracts of various herbal medicines with cognitive function improving activity such as Astragalus tofu tofu as a food additive.
구체적으로 본 발명에 따른 두부 제조방법은, 황기 5~15중량%, 하수오 5~15중량%, 산약 15~25중량%, 강황 5~15중량%, 당귀 15~25중량%, 죽엽 5~15중량%, 감초 5~15%중량, 석창포 5~15중량%로 준비된 생약재 조성물을 열수 추출하여 1~2brix의 생약추출물을 얻는 제1단계; 물에 침지시켜 불린 콩에 중량비로 1~5배 물을 가하여 믹서기로 마쇄한 후 두유와 비지를 분리하는 제2단계; 상기 두유 100중량부에 상기 생약추출액 5~15중량부와 천연 간수 4~6중량부를 준비하고, 두유를 가열한 후 생약추출물과 천연 간수를 첨가하여 응고시키는 제3단계; 응고된 응고액을 방치한 후 두부틀에 넣어 압착시켜 냉각하면서 정형하는 제4단계;로 이루어진다. 제4단계 이후에는 포장한 후 살균하는 제5단계;가 더 포함되면서 이루어질 수 있다.Specifically, the tofu manufacturing method according to the present invention, 5-15% by weight, 5-15% by weight of sewage, 15-25% by weight, turmeric 5-15%, turmeric 15-25%, bamboo leaves 5-15 A first step of obtaining a herbal extract of 1-2 brix by hydrothermal extraction of the herbal composition prepared by weight%, licorice 5-15% weight, Seokchangpo 5-15% by weight; A second step of immersing in soybean milk and adding 1 to 5 times water by weight to the soybean so as to grind with a blender to separate soy milk and sebum; A third step of preparing 5 to 15 parts by weight of the herbal extract and 4 to 6 parts by weight of natural liver water to 100 parts by weight of the soy milk, and then adding the herbal extract and natural liver water to coagulate the soy milk; After leaving the coagulated liquid solidified in the head frame to press the fourth step to form the shape while cooling. After the fourth step, the fifth step of sterilization after packaging; may be further included.
본 발명에서 제1단계는 식품첨가제로 사용할 생약추출물을 준비하는 과정이다. 본 발명은 생약재로 황기, 하수오, 산약, 강황, 당귀, 죽엽, 감초, 석창포를 선별하여 사용하고 있는데, 이들 생약재는 모두 인지기능 개선에 활성이 있는 것으로 알려졌다. 특히 본 발명에서는 이들 생약재들을 황기 5~15중량%, 하수오 5~15중량%, 산약 15~25중량%, 강황 5~15중량%, 당귀 15~25중량%, 죽엽 5~15중량%, 감초 5~15%중량, 석창포 5~15중량%로 조성할 것을 제안하는데, 이러한 조성비는 경제성, 추출효율, 맛 등을 고려한 결과이다. 이와 같은 생약조성물은 각각 따로 열수추출하는 것도 가능할 것이나, 편의성을 위한다면 혼합하여 한꺼번에 열수추출하는 것이 바람직하다. 또한 생약재들을 취급과 추출을 용이하게 위해 5cm 내외로 세절한 후에 추출하는 것이 바람직하다. 생약조성물은 중량비로 5~10배의 물을 가하여 추출기에서 90~100℃, 3~8시간 추출한 후 농축하여 1~2bxir의 생약추출물로 제조한다. 이 농도의 생약추출물이 두부 제조과정에서 식품첨가제로 사용할 때 사용성이 좋다.In the present invention, the first step is to prepare a herbal extract to be used as a food additive. The present invention is used to select Astragalus, sewage, Chinese medicine, turmeric, Angelica, bamboo leaf, licorice, stone spear as a herbal medicine, all these herbs are known to be active in improving cognitive function. In particular, in the present invention, these herbal medicines are 5-15% by weight of sulfuric acid, 5-15% by weight of sewage, 15-25% by weight of acidic acid, 5-15% by weight of turmeric, 15-25% by weight of Angelica, 5-15% by weight of bamboo leaf, licorice It is suggested that the composition of 5 ~ 15% by weight, 5 ~ 15% by weight of Seokchangpo, this composition ratio is the result of considering the economical efficiency, extraction efficiency, taste. Such herbal compositions may be separately extracted from hot water, but for convenience, it is preferable to mix and extract hot water at once. In addition, it is preferable to extract the herbal medicines after cutting them into about 5 cm to facilitate handling and extraction. The herbal composition is added to 5 ~ 10 times the weight ratio of water and extracted in the extractor 90 ~ 100 ℃, 3-8 hours and concentrated to produce a herbal extract of 1 ~ 2bxir. This concentration of herbal extracts are good for use as food additives in tofu manufacturing.
제2단계는 두부 제조를 위한 두유를 제조하는 과정으로, 이 과정은 통상적인 두부 제조방법과 동일하다. 불린 콩에 물을 가하여 믹서로 마쇄한 후 여과하여 두유와 비지로 분리하는 과정으로, 마쇄과정은 반복하여 진행하는 것이 바람직하다. 제2단계는 마쇄한 것을 그대로 여과 분리하는 것은 물론 마쇄한 것을 가열한 후에 여과 분리하는 것도 가능하다. 나아가 본 발명은 수세한 콩에 중량비로 1~4배의 물을 가하여 5~20시간 침지한 후 체에 걸러 불린 콩으로 제2단계를 실시할 것을 바람직한 실시예로 제안한다.The second step is to prepare soymilk for tofu production, which is the same as a conventional tofu production method. Soaked soybeans are added to water, and then crushed by a mixer, filtered and separated into soy milk and bean curd. The grinding process is preferably repeated. In the second step, it is possible to filter off the ground as it is, as well as to filter off the ground after heating the ground. Furthermore, the present invention proposes to a preferred embodiment to perform the second step of soybean soaked sieve after immersed for 5 to 20 hours by adding 1 to 4 times the water by weight to the washed beans.
제3단계는 두유를 응고시키는 과정으로, 두유를 가열한 후 제1단계에서 준비한 생약추출물을 간수와 첨가하여 응고시키는 단계이다. 제3단계는 두유 100중량부에 생약추출물 5~15중량부와 간수 4~6중량부를 이용하면서 실시하도록 하며, 간수로는 천연 간수인 해양심층수가 바람직하다.The third step is a process of coagulating soymilk, which is a step of coagulation by heating the soymilk and adding the herbal extract prepared in the first step with the brine. The third step is carried out while using 5 to 15 parts by weight of herbal extracts and 4 to 6 parts by weight of soybean milk in 100 parts by weight of soymilk, and the deep seawater, which is natural water, is preferred.
제4단계는 응고된 응고액을 10여분간 방치한 후 두부틀에 넣어 압착시켜 10여분간 냉각하면서 정형하는 과정이다. 이로써 두부가 완성된다. 완성된 두부는 포장 및 살균하는 제5단계를 통해 제품화할 수 있다.
The fourth step is a process of shaping the coagulated liquid for 10 minutes and then putting it in the head squeezing and squeezing for 10 minutes to cool. This completes the tofu. Finished tofu can be commercialized through a fifth step of packaging and sterilization.
이하에서는 실시예에 의거하여 본 발명을 상세히 살펴본다. 다만, 하기의 실험예는 본 발명을 예시하기 위한 것일 뿐이며, 본 발명의 범위가 이로써 한정되는 것은 아니다.Hereinafter, the present invention will be described in detail with reference to Examples. However, the following experimental examples are only for illustrating the present invention, and the scope of the present invention is not limited thereto.
[[ 실시예1Example 1 ] 두부의 제조] Tofu Manufacturing
(1)생약재 준비(1) Herbal Medicine Preparation
건조된 상태의 황기, 하수오, 산약, 강황, 당귀, 죽엽, 감초, 석창포에서 이물질을 제거한 다음 5cm 내외로 세절하고, 아래 [표 1]의 조성비로 칭량한 후 물로 깨끗이 세척한다.Remove foreign matters from dried Astragalus, sewage, caustic, turmeric, donkey, bamboo leaf, licorice and Seokchangpo, then cut into 5cm or less, weigh in the composition ratio of [Table 1] below, and wash with water.
(2)생약추출물의 제조(2) Preparation of herbal extracts
준비된 생약재에 순수한 물을 생약재 중량비 10배 첨가하여 냉각추출 장치로 95℃에서 5시간 추출한다. 추출액을 2시간 자연 침지한 후 면헝겊 여과지로 여과하여 생약재와 열수추출액을 분리한다. 여과된 열수추출액을 농축하여 고형물 최적농도가 1.2brix가 되게 조절한다. 이로써 1.2brix의 생약추출물을 얻었다.Pure water is added to the prepared herbal medicines 10 times the weight ratio of herbal medicines and extracted with a cold extraction apparatus at 95 ℃ for 5 hours. The extract was naturally immersed for 2 hours, and then filtered through cotton cloth filter paper to separate the herbal medicine and hot water extract. The filtered hot water extract is concentrated to adjust the optimum solid concentration to 1.2 brix. As a result, 1.2brix herbal extract was obtained.
(3)두유의 제조(3) Manufacture of soymilk
수세한 콩에 중량비 3배수의 물을 가하여 15시간 침지하여 콩을 불리고, 불린 콩에 중량부 3배수의 물을 추가하여 믹서기로 1분씩 3회 마쇄한 다음, 두유와 비지를 분리한다. 이로부터 두부 제조를 위한 두유를 얻었다.Soaked soybeans are soaked for 15 hours by adding 3 times the weight ratio of water to the washed soybeans. Then, 3 times the weight of water is added to the soybeans, and then ground three times with a blender. From this, soy milk for tofu production was obtained.
(4)두부의 제조(4) Production of tofu
두유 100중량부에 대하여 10중량부의 1.2brix 생약추출물과 5중량부의 천연 간수인 해양심층수를 준비한다. 두유를 90℃에서 4분간 가열한 후 생약추출물과 천연 간수를 첨가하여 응고시킨다. 응고액을 10분간 방치한 다음, 사각의 두부틀에 넣어 압착한 후 다시 10분간 냉각하여 정형한다.Prepare 10 parts by weight of 1.2brix herbal extract and 5 parts by weight of deep seawater, based on 100 parts by weight of soy milk. The soy milk is heated at 90 ° C. for 4 minutes and then coagulated by the addition of a herbal extract and natural liver water. The coagulant is left for 10 minutes, then pressed into a square tofu and pressed for 10 minutes to cool.
이로써 두부가 완성되었으며, 이렇게 제조된 두부는 인지기능 개선활성이 있는 생약추출물의 첨가로 건강 기능성 두부가 될 것으로 기대된다.
As a result, the tofu was completed, and the prepared tofu is expected to become a healthy functional tofu by the addition of a herbal extract with cognitive functioning activity.
[[ 실시예2Example 2 ] 관능검사Sensory test
[실시예1]에서 제조된 두부에 대하여 패널요원 20명(20-23세)을 대상으로 관능검사를 수행하였다. 관능검사는 기호도, 색깔, 냄새, 맛 등 4항목에 대하여 10점 스케일의 기호도 검사법으로 수행하였으며, 그 평가 결과는 아래 [표 2]와 같다.Tofu prepared in Example 1 was subjected to sensory evaluation of 20 panelists (20-23 years old). The sensory test was performed by the 10-point scale acceptability test method for four items such as preference, color, smell, and taste, and the evaluation results are shown in [Table 2] below.
위의 [표 2]에서와 같이 본 발명에 따라 제조된 두부는 8점 이상의 높은 기호도를 나타냈다. 이로써 본 발명에 따르면 인지기능 개선 기능성은 물론 기호성도 갖춘 두부로 제품화할 수 있을 것이다.Tofu prepared according to the present invention as shown in Table 2 above showed a high degree of preference of 8 points or more. Thus, according to the present invention will be able to commercialize tofu with cognitive function as well as palatability.
Claims (3)
물에 침지시켜 불린 콩에 중량비로 1~5배 물을 가하여 믹서기로 마쇄한 후 두유와 비지를 분리하는 제2단계;
상기 두유 100중량부에 상기 생약추출물 5~15중량부와 간수 4~6중량부를 준비하고, 두유를 가열한 후 생약추출물과 천연 간수를 첨가하여 응고시키는 제3단계;
응고된 응고액을 방치한 후 두부틀에 넣어 압착시켜 냉각하면서 정형하는 제4단계;
로 이루어지는 것을 특징으로 하는 인지기능 개선활성의 생약추출물을 첨가한 두부의 제조방법.Astragalus 5-15 wt%, Sewage 5-15 wt%, Acidic 15-25 wt%, Turmeric 5-15 wt%, Angelica 15-25 wt%, Bamboo leaf 5-15 wt%, Licorice 5-15% wt, Seokchangpo First step of obtaining a herbal extract of 1 ~ 2brix by hot water extraction of the herbal composition prepared in 5-15% by weight;
A second step of immersing in soybean milk and adding 1 to 5 times water by weight to the soybean so as to grind with a blender to separate soy milk and sebum;
A third step of preparing 5 to 15 parts by weight of the herbal extract and 4 to 6 parts by weight of 100 g of soy milk, and then heating the soy milk to coagulate by adding the herbal extract and natural liver water;
A fourth step of forming the coagulated liquid after cooling and placing it in a tofu frame to compress and cool it;
Method for producing tofu to which the herbal extract of the cognitive function improving activity consisting of.
상기 제2단계는, 수세한 콩에 중량비로 1~4배의 물을 가하여 5~20시간 침지한 후 체에 걸러 불린 콩으로 실시하는 것을 특징으로 하는 인지기능 개선활성의 생약추출물을 첨가한 두부의 제조방법.In claim 1,
In the second step, tofu was added to the washed beans 1 to 4 times the weight ratio of water to soak for 5 to 20 hours, and then sieved soybeans added to the medicinal herb extract of the cognitive functioning activity, characterized in that carried out Manufacturing method.
상기 제4단계 이후에, 포장한 후 살균하는 제5단계;가 더 포함되는 것을 특징으로 하는 인지기능 개선활성의 생약추출물을 첨가한 두부의 제조방법.3. The method according to claim 1 or 2,
After the fourth step, the fifth step of sterilization after packaging; manufacturing method of tofu to which the herbal extract of the cognitive function improving activity is added.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020120013281A KR20130091929A (en) | 2012-02-09 | 2012-02-09 | Manufacturing process for bean curd added herbal extracts |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020120013281A KR20130091929A (en) | 2012-02-09 | 2012-02-09 | Manufacturing process for bean curd added herbal extracts |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20130091929A true KR20130091929A (en) | 2013-08-20 |
Family
ID=49216874
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020120013281A KR20130091929A (en) | 2012-02-09 | 2012-02-09 | Manufacturing process for bean curd added herbal extracts |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20130091929A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103609731A (en) * | 2013-11-06 | 2014-03-05 | 安徽省佳食乐食品加工有限公司 | Bean curd with seafood flavor and preparation method thereof |
| KR101581647B1 (en) * | 2015-09-24 | 2015-12-30 | 김석원 | Process for preparing bean-curd |
| KR101598764B1 (en) * | 2015-11-11 | 2016-02-29 | 김석원 | Process for preparing bean-curd comprising spring greens extract |
| EP3649874A4 (en) * | 2017-07-07 | 2021-06-02 | Cj Cheiljedang Corporation | Processed bean curd containing raw materials other than soybeans and manufacturing method therefor |
-
2012
- 2012-02-09 KR KR1020120013281A patent/KR20130091929A/en not_active Application Discontinuation
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103609731A (en) * | 2013-11-06 | 2014-03-05 | 安徽省佳食乐食品加工有限公司 | Bean curd with seafood flavor and preparation method thereof |
| KR101581647B1 (en) * | 2015-09-24 | 2015-12-30 | 김석원 | Process for preparing bean-curd |
| KR101598764B1 (en) * | 2015-11-11 | 2016-02-29 | 김석원 | Process for preparing bean-curd comprising spring greens extract |
| EP3649874A4 (en) * | 2017-07-07 | 2021-06-02 | Cj Cheiljedang Corporation | Processed bean curd containing raw materials other than soybeans and manufacturing method therefor |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101765764B1 (en) | Method of Manufacturing Soybean Curd Using Tropical Fruits | |
| KR20130091929A (en) | Manufacturing process for bean curd added herbal extracts | |
| KR101598764B1 (en) | Process for preparing bean-curd comprising spring greens extract | |
| KR101417800B1 (en) | Using the method of Phellinus tofu | |
| KR101521015B1 (en) | Method of making GABA rice bean curd | |
| KR100953368B1 (en) | The method of making bean curd | |
| KR100810582B1 (en) | Rice-soybean curd containing functional metter manufacturing method | |
| KR100736460B1 (en) | Manufacturing method for bean curd containing lotus leaves and green tea leaves | |
| KR20120042244A (en) | A manufacturing process of a tofu(bean-curd) for using a rice | |
| KR100915916B1 (en) | Soybean curd utilising natural material and method for preparing thereof | |
| KR20180037437A (en) | Manufacture Method For Green Tea bean curd | |
| KR101335119B1 (en) | Method of cheese curd | |
| KR100936441B1 (en) | Well taste of theready-to-eat bean curd and manufacturing method thereby | |
| KR101145437B1 (en) | Composition for softening meat and improving flavor by using Oriental natural materials | |
| RU2569983C2 (en) | Method for preparation of protein-carbohydrate products based on soya beans | |
| KR102603890B1 (en) | Manufacturing Method of Square Tofu Withought Using Chemical Coagulant | |
| KR20070041912A (en) | Soybean curd containing lotus roots and manufacturing method thereof | |
| KR102038035B1 (en) | Method for preparing bean curd containing Oriental Herb and bean curd manufactured by the method | |
| KR101333575B1 (en) | Bean curd containing ramie leaves improved in shelf-life and method thereof | |
| KR101975349B1 (en) | Method for Manufacturing Bean Curd Using the Redbeet Powder | |
| KR102509261B1 (en) | Manufacturing Method of multicolored bin-curd | |
| KR20090077381A (en) | Natural calcium fortified bean curd and its manufacturing method | |
| KR20190084441A (en) | Method for manufacturing bean-curd containing pine nut and bean-curd containing pine nut produced using the same | |
| KR102650915B1 (en) | A method of making coffee containing active ingredients of sea cucumber | |
| KR20100039841A (en) | Process for preparing thereof of a bean-curd whichcontains cirsium setidens |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application |