METHOD OF MANUFACTURING OF NATURAL BITTERN AND METHOD OF MANUFACTURING ORIENTAL TOBU USING THE SAME

摘要

The method of manufacturing oriental tofu according to an embodiment of the present invention is to form soybean milk, dilute soybean milk in water to form 11 to 19 brix soy milk, and heat the soy milk to a temperature of 100 to 103°C. And filtered, cooled to a temperature of 70 to 85°C, and a mixture of one of Sansuyu, Schisandra chinensis and Goji chinensis, Angelica, Baekchul, Sanyak, jujube, dermis, red ginseng, Hwanggi, and deer antlers, and water were mixed into 5 After heating to 120° C. for an hour and standing at room temperature for 12 hours, after heating to 120° C. for 4 hours, filtering and heating to 120° C. to form natural bittern, cooled to 70 to 85° C., and 70 to It includes mixing a soybean milk at a temperature of 85°C and a natural singer at a temperature of 70 to 85°C and leaving it at room temperature for 11 to 19 hours to form a solidified tofu. The input amount of one of Sansuyu, Schisandra chinensis, and Gugija is 5 to 15 times the input amount of one of the jujube, Sukjihwang, Cheonmundong, Bokbunja Duchung, Galgeun, and Jimo, and the natural bittern at 70 to 85°C has a temperature of 70 to 85°C. It can be mixed at 15% (w/v) with respect to the soymilk.