KR950024679A - How to make high calorie colored tofu - Google Patents

How to make high calorie colored tofu Download PDF

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Publication number
KR950024679A
KR950024679A KR1019940002239A KR19940002239A KR950024679A KR 950024679 A KR950024679 A KR 950024679A KR 1019940002239 A KR1019940002239 A KR 1019940002239A KR 19940002239 A KR19940002239 A KR 19940002239A KR 950024679 A KR950024679 A KR 950024679A
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KR
South Korea
Prior art keywords
tofu
agricultural products
heating
heated
liquid
Prior art date
Application number
KR1019940002239A
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Korean (ko)
Inventor
이석안
Original Assignee
이석안
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.)
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Publication date
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Priority to KR1019940002239A priority Critical patent/KR950024679A/en
Publication of KR950024679A publication Critical patent/KR950024679A/en

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Abstract

본 발명은 두부를 제조함에 있어서 콩만을 원료로 사용하지 않고 다른 농산물인 야채의 녹즙이나 당근, 호박, 보리등의 농산물을 콩과 일정한 비율로 혼합하여 두부를 제조하므로서 높은 칼로리로서 두부를 성형함은 물론 두부의 색상역시 두부에 유입되는 농산물의 종류에 따라 다양한 색채를 띄울수 있게 한 두부의 제조방법에 관한 것으로서 종래에는 두부의 원료를 주로 콩만을 사용하므로서 대개 색상은 우유빛을 띠우게 되고 콩속에 함유된 영양분 만이 항상 존재하게 되기 때문에 미감이나 색상을 좋아하는 현대인들에게는 두부가 영양분을 제외하고는 식품으로서 별다른 호감을 느끼지 못한등의 문제점이 있었다.In the present invention, tofu is produced by using high-calorie tofu to produce tofu by mixing soybeans or other agricultural products such as green juice, carrots, pumpkins, barley and other agricultural products in a certain ratio. Of course, the color of tofu is also related to the manufacturing method of tofu, which makes it possible to bring out various colors according to the kinds of agricultural products introduced into the tofu. Conventionally, the color of the tofu is mostly milky, and the color becomes milky. Since only nutrients are always present, modern people who like aesthetics or colors had problems such as tofu not feeling very good as food except nutrients.

본 발명은 1차 가열후 여과하여 추출된 콩 액상체를 100℃ 이상으로 2차 가열하면서 간수를 첨가하는 두부의 제조방법에 있어서 상기의 2차 가열시 간수를 첨가하지 않고 콩 액상체만을 2차 가열한 다음 이를 약 70℃까지 급랭시킨 상태에서 당근, 호박 등의 농산물 즙은 상온(常溫)상태에서, 녹색 야채의 녹즙은 급랭된 콩 액상체의 온도까지 미리 가열시킨 상태에서 상기의 급랭된 콩 액상체와 혼합 교반한 후 3차 가열 시키면서 간수를 첨가함을 특징으로 하는 높은 칼로리의 유색 두부 제조방법이다.The present invention is a method for producing tofu, wherein the soybean liquid is filtered and filtered after the first heating, and then the second liquid is heated to 100 ° C. or more. Heated and then quenched to about 70 ℃ while the juice of agricultural products such as carrots and pumpkins at room temperature, the green juice of green vegetables is pre-heated to the temperature of the quenched soybean liquid It is a high calorie colored tofu manufacturing method characterized in that the mixing and stirring with the liquid and adding the water while tertiary heating.

Description

높은 칼로리의 유색두부 제조방법How to make high calorie colored tofu

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (1)

1차 가열후 여과하여 추출된 콩 액상체를 100℃이상으로 2차 가열하면서 간수를 첨가하는 두부의 제조방법에 있어서 상기의 2차 가열시 간수를 첨가하지 않고 콩 액상체만을 2차 가열한 다음 이를 약 70℃까지 급랭시킨 상태에서 당근, 호박등의 농산물 즙은 상온(常溫) 상태에서, 녹색 야채의 녹즙은 급랭된 콩 액상체의 온도까지 미리 가열시킨 상태에서 상기의 급랭된 콩 액상체와 혼합 교반한 후 3차 가열시키면서 간수를 첨가함을 특징으로 하는 높은 칼로리의 유색 두부 제조방법.In the manufacturing method of tofu which adds the brewer while heating the soybean liquid extracted by filtration after the second heating to 100 ° C. or more, only the soybean liquid is secondly heated without adding the brine during the second heating. In a state in which it was quenched to about 70 ° C., the juices of agricultural products such as carrots and pumpkins were kept at room temperature, and the green juices of green vegetables were previously heated to the temperature of the quenched soybean liquid. Method for producing a high-calorie colored tofu, characterized in that after mixing and stirring, adding the water while tertiary heating. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019940002239A 1994-02-07 1994-02-07 How to make high calorie colored tofu KR950024679A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019940002239A KR950024679A (en) 1994-02-07 1994-02-07 How to make high calorie colored tofu

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019940002239A KR950024679A (en) 1994-02-07 1994-02-07 How to make high calorie colored tofu

Publications (1)

Publication Number Publication Date
KR950024679A true KR950024679A (en) 1995-09-15

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KR1019940002239A KR950024679A (en) 1994-02-07 1994-02-07 How to make high calorie colored tofu

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010000762A (en) * 2000-10-18 2001-01-05 김경식 Manufacturing method of nutritive bean curd
KR20020037012A (en) * 2002-04-29 2002-05-17 정휘열 The method of manufacturing the bean curd added a Vitamin-C

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010000762A (en) * 2000-10-18 2001-01-05 김경식 Manufacturing method of nutritive bean curd
KR20020037012A (en) * 2002-04-29 2002-05-17 정휘열 The method of manufacturing the bean curd added a Vitamin-C

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