안동대학교 산학협력단;ANDONG NATIONAL UNIVERSITY INDUSTRY-ACADEMIC COOPERATION FOUNDATION
发明人:
LEE, JONG HWA,이종화,LEE, JONG HWAKR
申请号：
KR1020120131690
公开号：
KR1020140064396A
申请日:
2012.11.20
申请国别(地区):
KR
年份:
2014
代理人:
摘要：
The present invention relates to instant dried tobu which can be ingested on the spot by pouring warm water or hot water. The purpose of the present invention is to provide functional instant dried tobu and a method for making the same, wherein the tobu has an excellent restoration property and thus can exhibit taste and texture similar to those of raw dobu at the time of ingestion, and the tobu can meet with the needs of modern people by making up for nutrients lacking therein. In the present invention, for achieving the purpose, seaweed and a green tea powder are added in contents of 1.5-3.5 parts by weight based on 100 parts by weight of soybean milk. Further, the tobu is made by using a mixed coagulant composed of 40-60 parts by weight of calcium sulfate and 40-60 parts by weight of chitosan, based on 100 parts by weight of glucono delta lactone, in addition to the mixed soybean milk added with the seaweed and the green tea powder. The specific method of the present invention comprises the steps of: adding 0.3-0.5 parts by weight of the mixed coagulant to 100 parts by weight of soybean milk of 80°；C to coagulate the soybean milk at room temperature； compressing the coagulated soybean milk at a pressure of 150-250 g/cm^2 for 30 minutes to prepare tobu； pre-freezing the prepared tobu at -10 to -15°；C for about 30-50 minutes, followed by re-freezing at -20 to -50°；C for 15-40 hours； and putting the refrozen tobu in a drier of 8-15°；C under a vacuum degree of 0.1-2.5 mmHg for 6-15 hours, and then sequentially raising the temperature for 6-15 hours such that the final temperature is controlled to 80-95°；C, followed by drying at the same temperature for 25-40 hours.본 발명은 온수 또는 열수를 부어 즉석으로 먹을 수 있는 즉석 건조두부에 관한 것이다. 본 발명은 복원성이 우수하여 섭취시 생두부와 유사한 맛과 질감을 느낄 수 있을 뿐만 아니라 두부에 부족한 영양분을 보총하여 줌으로써 현대인의 요구에 부응할 수 있는 기능성 즉석 건조 두부 및 그 제조방법의 제공을 목적으로 한다.본 발명은 상기 목적을 달성하기 위하여 다시마와 녹차 분말을 두유 100 중량부당 1.5 내지 3.5 중량부를 첨가하게 된다. 또한 다시마와 녹차 분말이 첨가된 혼합 두유에 글루코노 델타 락톤 100중량부에
