INDUSTRY ACADEMY COOPERATIVE FOUNDATION; JOONGBU UNIVERSITY
发明人:
SHIN, JUNG HEEKR,신정희,CHOI, WON CHEONKR,최원천
申请号：
KR1020140129188
公开号：
KR1020160036914A
申请日:
2014.09.26
申请国别(地区):
KR
年份:
2016
代理人:
摘要：
The present invention relates to a method for manufacturing a perilla leaf-bean-curd and the perilla leaf-bean-curd made through the same. More specifically, disclosed are a method for manufacturing a perilla leaf-bean-curd and the perilla leaf-bean-curd made through the same, capable of improving a rough taste of a bean-curd by mixing and processing soybeans and perilla leaf together after finely pulverizing the soybean and the perilla leaf, and capable of increasing the content of bioactive substances, such as a dietary fiber and isoflavone, of the soybeans and the perilla leaf by including bean-curd dregs, which is to be wasted in producing the bean-curd, in the perilla leaf-bean curd.COPYRIGHT KIPO 2016본 발명은 깻잎 전두부 제조방법 및 그 깻잎전두부에 관한 것으로서, 보다 상세하게는 대두와 깻잎을 미세분말화 하여 혼합가공함으로써 전두부의 거친맛을 향상시키고, 두부 제조시 버려지는 비지성분을 깻잎전두부에 포힘시킴으로써 대두와 깻잎의 생리활성물질인 식이섬유소, 이소플라본 함량 등 생리활성 물질의 합량을 증대시킨 깻잎 전두부 제조방법 및 그 깻잎전두부에 관한 것이 개시된다.
