公开(公告)号：KR1020040012023A

公开(公告)日：2004-02-11

申请号：KR1020020045372

申请日：2002-07-31

Applicant: 한국식품연구원

Inventor： 구경형 ,  이명기 ,  전향숙 ,  김민지 ,  최선윤

IPC: A23L1/20

CPC classification number: A23L11/07 ,  A23L3/10 ,  A23L11/09 ,  A23L11/33 ,  A23L29/206 ,  A23V2002/00 ,  A23V2200/218

Abstract: PURPOSE: Provided is a method for manufacturing bean-curd which improves its textural property to be soft as well as a taste and flavor by fermentation using Actinomucor, Mucor, Rhizopus, and Aspergillus sp. CONSTITUTION: A method for manufacturing bean-curd having improved textural properties is characterized by comprising the steps of: homogenizing soy milk of which concentration is regulated into 10-15 wt.%; heating the soy milk, followed by addition of a gelling agent, homogenization and steaming; and quick-freezing the pre-treated soy milk and homogenizing it by addition of deep water or a mixture of deep water and a bean-curd coagulant.

Abstract translation: 目的：提供一种制造豆腐的方法，其通过使用放线菌，毛霉，根霉和曲霉菌的发酵来改善其质地性质，以及味道和风味。 构成：具有改进的结构性质的豆腐的制造方法的特征在于包括以下步骤：将其浓度调节至10-15重量％的豆浆均质化; 加热豆浆，然后加入胶凝剂，均化和蒸煮; 并快速冷冻预处理的豆浆，并通过加入深水或深水和豆腐凝结剂的混合物使其均化。

公开(公告)号：KR100449008B1

公开(公告)日：2004-09-18

申请号：KR1020020045372

申请日：2002-07-31

Applicant: 한국식품연구원

Inventor： 구경형 ,  이명기 ,  전향숙 ,  김민지 ,  최선윤

IPC: A23L1/20

Abstract: PURPOSE: Provided is a method for manufacturing bean-curd which improves its textural property to be soft as well as a taste and flavor by fermentation using Actinomucor, Mucor, Rhizopus, and Aspergillus sp. CONSTITUTION: A method for manufacturing bean-curd having improved textural properties is characterized by comprising the steps of: homogenizing soy milk of which concentration is regulated into 10-15 wt.%; heating the soy milk, followed by addition of a gelling agent, homogenization and steaming; and quick-freezing the pre-treated soy milk and homogenizing it by addition of deep water or a mixture of deep water and a bean-curd coagulant.

Abstract translation: 目的：提供一种豆腐的制造方法，其通过使用放线菌，毛霉，根霉和曲霉菌进行发酵，从而改善其质地柔软以及味道和风味。 组成：一种制造具有改善的质地特性的豆腐的方法，其特征在于包括以下步骤：将其浓度调节到10-15重量％的豆浆均匀化; 加热豆奶，然后加入胶凝剂，均化和蒸汽; 并且将预处理过的豆浆速冻并通过加入深水或深水和豆腐凝结剂的混合物使其均化。