Method for improving the properties of bean-curd using basic substances and prepared bean-curd therefrom

• Main Authors: KIM BYOUNG SOUB, LEE YUN HO, KIM TAK HYEON, KIM YOUNG WOONG, LEE GI YOUNG, YUN HYE JUNG, JANG EUN BIN, KIM TAECK HYUN
• Format: Patent
• Language: English; Korean
• Published: 05.04.2022
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention relates to a method for improving the properties of bean-curd using basic substances and the prepared bean-curd therefrom, and more particularly, to a preparing method of bean-curd and the bean-curd prepared by the preparing method, wherein the method comprises: a step of preparing a softening solution; a step of immersing bean-curd in the softening solution; a step of applying frying powder on a surface of the immersed bean-curd; a step of frying the bean-curd coated with the frying powder; and a step of selectively reheating the bean-curd after refrigerating/frozen storage. The bean-curd according to the present invention has a texture similar to sticky starch or thick custard cream, and the smell thereof is removed to improve the flavor thereof. 본 발명은 염기성 물질을 이용한 두부의 물성 개질 방법 및 그에 따른 두부에 관한 것으로서, 보다 상세하게는 연화용액을 제조하는 단계; 연화용액에 두부를 침지하는 단계; 침지된 두부 표면에 튀김가루를 도포하는 단계; 튀김가루가 도포된 두부를 유탕하는 단계; 및, 선택적으로 유탕된 두부를 냉장/냉동 보관 후 재가열 하는 단계;를 포함하는 제조방법, 및 상기 제조방법으로 제조된 두부에 관한 것이다. 본 발명에 따른 두부는 끈적한 느낌의 녹말풀이나 걸쭉한 느낌의 커스터드 크림과 유사한 텍스쳐를 가지며 두부취가 제거되어 풍미가 더욱 좋아진다.