GREENECO CO., LTD.; LTD.;농업회사법인 주식회사 그린에코;GREENECO CO.
发明人:
LEE, JEONG WOO,이정우
申请号：
KR1020110085197
公开号：
KR1020130022256A
申请日:
2011.08.25
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A bean curd containing mulberry is provided to secure the property and texture of regular bean curd by properly coagulating the bean curd after adding the mulberry before coagulation. CONSTITUTION: A bean curd containing mulberry is obtained by the following steps: mix 100 parts of soymilk by weight obtained by grinding, filtering, and heating soybeans, and 4-6 parts of fermented mulberry juice by weight； uniformly stir the mixture； and add a coagulating agent into the mixture, and precipitate and coagulate effective components of mulberry using protein from the soymilk. The fermented mulberry juice is obtained by fermenting mulberry juice at room temperature(25-35°；C) for 150-210 days. [Reference numerals] (100) Selecting and washing soybeans； (101) Soaking； (102) Water adding and grinding； (103) Filtering(separating soymilk and bean curd)； (104) Heating； (105) Removing bubbles； (106) Mixing and stirring the soymilk and fermented mulberry juice； (107) Adding a coagulating agent； (108) Coagulating； (200) Mulberry juice； (201) Fermenting본 발명은 오디 두부에 관한 것으로, 대두를 마쇄하고 여과하고 가열하여 생성한 두유 100중량부에, 오디즙을 발효시켜 생성한 발효 오디즙 4 ~ 6 중량부를 혼합한 후 균일하게 교반하여 두유와 발효 오디즙의 혼합물을 생성하고, 두유와 발효 오디즙의 혼합물에 응고제를 투입하여 응고과정에서 오디즙의 유효성분이 두유의 단백질에 흡착되어 함께 침적 응고되게 한 것을 특징으로 한다.
