KR100715691B1 - Bean curd and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a functional tofu and a method of manufacturing the same. Functional tofu production method according to the present invention comprises the steps of washing and soaking soybeans with water; Mixing and grinding the soybeans with purified water to remove sebum and preparing soybeans; Heating the iron; Obtaining soy milk from the heated iron; Preparing a soft tofu by mixing a fruit vinegar with a mixture of plum vinegar and apple vinegar, and a natural coagulant containing enameleral A to the soy milk; And squeezing the soft tofu into a mold. This provides a functional tofu that improves preservation and can simultaneously ingest vitamins and minerals beneficial to the human body as well as proteins, and a method for producing the same.

Description

Functional tofu and its manufacturing method {BEAN CURD AND MANUFACTURING METHOD THEREOF}

1 is a flow chart of a manufacturing method of functional tofu according to the present invention.

The present invention relates to a functional tofu and a method for producing the same, and more particularly, to a functional tofu added with a mineral component and vitamins and a method for producing the same.

In general, tofu has been reported to lower blood cholesterol, prevent osteoporosis, improve renal function, and inhibit atherosclerosis. Genistein, a major isoflavone in soybean, has anticancer activity through antioxidant activity and It is also known to act as a female hormone.

This tofu is made from soybean as a raw material, while the soybean is pulverized, the bean curd is removed, boiled to a predetermined temperature, solidified using a coagulant, and then cut and packaged to cool.

The most influential step in the preparation of tofu is the coagulation step, which depends on the type and amount of coagulant.

In the past, it has been widely used as a coagulant, but the use of water is legally restricted due to the pollution of the ocean. Recently, calcium sulfate (CaSO ₄ ), magnesium chloride (MgCl ₂ ), and δ-glucolaclactone ( Chemical coagulants such as glucono delta lactone (GDL) are widely used.

The principle of coagulation is largely divided into coagulation by inorganic salts and organic acids. First, representative inorganic salts are calcium sulfate, calcium chloride, and magnesium chloride. When the addition salt is a Ca ^2+, Mg ²⁺ ions adhered to the carboxyl group (-COOH) of the protein present in the colloidal state of the soy milk of glycine (NH ₂ CH ₂ COOH) and the H group is substituted by Ca, the glass H ⁺ Promote dehydration reaction between amino group and carboxyl period to make huge peptide molecule, or -N- and C = O, which can be coordinated in protein, are precipitated by Ca ²⁺ . Calcium sulfate is very easy to use because of its low solubility and reacts slowly, and the yield is high, while calcium chloride has a low yield because it reacts rapidly and has a high solubility. Magnesium chloride is softer in precipitation and higher in yield than calcium chloride. Inorganic salts are fat-soluble and when ingested, do not melt in the body and accumulate, which causes various adult diseases.

The organic acid is represented by δ-glucolic lactone (GDL), and δ-glucolic lactone becomes a molecule of gluconic acid when dissolved in water. Lost and settled. In terms of yield and quality, coagulation with organic acids is much better than coagulation with inorganic salts, but sour taste remains poor.

On the other hand, tofu has a high moisture content of 80% or more, so microorganisms present in soybeans migrate to tofu, which degrades the preservation and is easily contaminated during distribution, so the shelf life is very short. In addition, although calcium content is higher than other protein foods, calcium sulfate used for tofu production has low dissociation degree and low calcium solubility.

Therefore, the conventional tofu has a problem that the protein is rich in minerals, but the mineral component acting as an important factor for the human body is fat-soluble and at the same time deteriorates the preservation.

Accordingly, the present inventors have improved functional preservation, and have developed a functional tofu which can simultaneously ingest the natural vitamins of fruits beneficial to the human body by adding water-soluble (vegetable) mineral components.

Existing tofu must be boiled or fried in oil had to be uncomfortable. This is because the mineral of the coagulant melts out.

Accordingly, it is an object of the present invention to provide a functional tofu and a method for producing the same which improve the preservation and can simultaneously ingest not only proteins but also minerals beneficial to the human body.

In order to achieve the above object, the present invention provides a functional tofu manufacturing method comprising the steps of washing and soaking soybeans with water; Mixing and grinding the soybeans with purified water to remove sebum and preparing soybeans; Heating the iron; Obtaining soy milk from the heated iron; Preparing a natural tofu by mixing a natural coagulant (plum vinegar, apple cider vinegar, and enamel mineral A) with the soymilk; It provides a functional tofu manufacturing method comprising the step of pouring the soft tofu to the molding die.

The prepared soybeans further comprises adding 0.1 to 0.5 parts by weight of at least one of antler extract, ginseng extract and chitosan-containing material based on 100 parts by weight of soybean.

The natural coagulant is a mixture of plum vinegar, apple cider vinegar and enameleral A in a ratio of 20: 20: 1.

The Emineral A (Korean Patent Registration No. 471684) contains natural minerals and other processed foods consisting of red algae and squid bones.

On the other hand, the above object, according to another field of the present invention, in the functional tofu, soybeans and purified water by mixing the crushed and heated to remove the bean curd, plum soymilk and apple vinegar and enamel A soft tofu is prepared by mixing a natural coagulant containing mineral A, and then the functional tofu is obtained by compression molding the soft tofu.

The prepared soybean is characterized in that it further comprises the step of adding one or more 0.1 to 0.5 parts by weight of antler extract, ginseng extract, chitosan-containing material based on 100 parts by weight of soybean.

The natural coagulant is a mixture of plum vinegar, apple cider vinegar and enameleral A in a ratio of 20: 20: 1.

The enameleral A may optionally further comprise Schisandra chinensis, persimmon vinegar, antler, ginseng, chitosan, chlorella and the like.

The above object is also achieved by a tofu coagulant comprising a mixture of plum vinegar, apple cider vinegar and enamel mineral A in the tofu coagulant according to another field of the present invention.

Here, it is preferable that the mixture of 20 l of apple cider vinegar and 1 l of enameleral A is mixed with 20 l of plum vinegar.

Hereinafter, a process of manufacturing a functional tofu according to the present invention will be described in detail with reference to FIG. 1.

First, soybeans are washed with water and immersed in water (S10). At this time, the soybean immersed in water for a certain time is blown.

Next, after mixing soybean and purified water, finely ground using a mixer, to remove the busy paper to prepare a scum (S20). At this time, the soybean is prepared by grinding the soybean while 40 liters of purified water is mixed with 3.5 kg of soybeans.

In addition, the rust extract and ginseng extract and chitosan-containing material may be selectively mixed in the dumplings. The soybean meal thus prepared may be preferably further mixed with one or more of 0.1 to 0.5 parts by weight of antler extract, 0.1 to 0.5 parts by weight of ginseng extract, and 0.1 to 10 parts by weight of chitosan-containing material. The chitosan-containing material may be, for example, a substance in which minerals are contained in the chitosan, or a substance in which the molecular weight of the chitosan is adjusted.

On the other hand, chitosan has recently been spotlighted as a health food, and is a derivative that deacetylates chitin, a polysaccharide contained in crustaceans, especially shrimp and crabs, and is useful in various fields such as fiber, paper, medicine, food, cosmetics, and wastewater treatment. In addition, it is known to have a potent antibacterial activity against E. coli, which has the effect of promoting the growth of intestinal bacteria, bifidus and lactic acid bacteria. In addition, chitosan is known to be very useful for hypertension because it reacts with chlorine, absorbs and releases it, and decreases blood concentration, thereby lowering the activation of blood pressure regulating enzymes requiring chlorine ions for its activation, thereby reducing blood pressure. . In addition, by reducing the concentration of chlorine in the blood by chitosan, excessive secretion of insulin is suppressed, thereby increasing the blood pressure caused by obesity. Thus, the chitosan maintains the freshness of the head for a longer time due to its antiseptic effect, that is, improves the preservation of the tofu, and discharges chlorine ions, thereby preventing hypertension.

Subsequently, the antler extract, ginseng extract, and chitosan-containing material are heated selectively (S30). At this time, it is preferable to heat a steaming iron at 115 degreeC for 20 minutes.

Next, soymilk is obtained from the heated steamed rice (S40).

Subsequently, pure tofu is prepared by mixing soymilk with natural coagulant containing plum vinegar, apple cider vinegar, and enamel mineral A (S50). At this time, the natural coagulant is preferably made by mixing 20 l of apple vinegar and 1 liter of enamel mineral A with respect to 20 l of plum vinegar. In addition, after mixing a natural coagulant with soy milk, it is preferable to leave it to coagulate for 10 to 20 minutes. In addition, the soft tofu may be stirred as it is and drinked in the form of a beverage.

Meanwhile, plum is an alkaline food containing a large amount of organic acids such as citric acid and malic acid, various vitamins and alkaline elements such as calcium and potassium, and is known to have antioxidant, anticancer, antibacterial, fatigue recovery and alcohol metabolism effects. ought.

In addition, apples contain not only sugars such as fructose and glucose, which are sweet, but also minerals such as organic acids and other potassium, which have a sour taste. Pectin, a kind of vegetable fiber contained in apples, contains beneficial bacteria such as lactic acid bacteria in the intestines. It is said to help breed and strengthen the intestines and promote digestion.

In addition, Emineral A is a food containing pure natural minerals extracted from red algae and squid bones. Red algae are algae belonging to lithothamnium calcareum (lithothamniumcalcareum) (gelidiales, gigartinales, rhododendials, ceramiales, criptonemiales, etc.) 100% vegetable natural calcium contained in has a porous structure can be applied to a variety of foods, and has excellent properties of high bioavailability compared to calcium carbonate.

Therefore, minerals contained in the enamel mineral A among the natural coagulants are inorganic salts, and plum vinegar and apple cider vinegar act as organic acids to solidify the tofu.

Finally, the soft tofu coagulated by the natural coagulant is placed in a mold covered with a beveled porcelain press (S60). At this time, the cured soft tofu was pressed for 10 minutes under a pressure condition of 20 g / cm ² to complete the preparation of the functional tofu according to the present invention.

The component analysis table and the test results for the functional tofu according to the present invention prepared as described above are shown in Table 1 and Table 2, respectively. As shown in the component analysis table, the functional tofu according to the present invention is beneficial to humans as well as proteins. Functional tofu, rich in various minerals and containing natural vitamins, was sampled by 20 panel sensory inspectors. The result was good taste, pure taste, and good aftertaste.

Table 1. Functional Tofu Ingredient Analysis Table

Table 2. Functional Tofu Test Results

On the other hand, Table 3 to Table 7 shows the sensory experiments of tofu according to the present invention, changes in the number of bacteria, changes in volatile nitrogen, pH changes, acidity changes.

First, Table 3 shows the sensory change table of the head according to the present invention, and the test was performed to evaluate the appearance, texture, smell, color selection, and overall acceptability. In this case, the meaning of the rating indicates that the toxicity increases as the value increases, and the quality limit value is 5 or more.

The sensory test was repeated four times using randomized block design, and the results were statistically analyzed by analysis of variance and least significant difference test.

Table 3. Sensory Changes of Tofu

As shown in Table 3, the appearance, texture, smell, color selection and overall water solubility of the tofu according to the present invention during refrigerated storage (0 to 10 ° C.) were good until 15 days of storage, and all of them had a quality limit of 5 points or more. On the 20th day of storage, the sensory evaluation scored 4 points and the quality limit value scored below 5 points.

Therefore, in terms of organoleptic, the maximum shelf life that can be set for tofu during refrigerated storage was evaluated as 15 days from the date of manufacture.

In addition, the results of measuring the change in the number of bacteria during cold storage (0 to 10 ° C.) for the tofu according to the present invention are shown in Table 4. Analysis of the bacterial counts of tofu was carried out according to the bacterial count method of the microbiological test method of the Food Code.

Table 4. Change Table of Tofu Bacteria

The initial bacterial count of tofu was 1.2x10 ⁴ CFU / g, and it increased with storage period.

Therefore, from the microbiological point of view, the maximum shelf life for tofu during refrigerated storage was estimated to be 15 days from the date of manufacture.

In addition, the results of measuring the change of volatile basic nitrogen (VBN) according to the volatile basic nitrogen method of food industry while refrigerated tofu according to the present invention (0 ~ 10 ℃) is shown in Table 5, the initial volatile basic nitrogen content Was 9.98 mg% and showed little change during the storage period. Volatile nitrogen analysis of tofu was carried out according to the volatile basic nitrogen method of the Food Code.

Table 5. Changes in VBN of Tofu

Table 6 shows the results of measuring the pH change while refrigeration of the tofu according to the present invention (0 ~ 10 ℃). The pH of tofu was measured using a pH meter. The initial pH was 6.2 and there was no significant change during the 15 days of storage in a sensory good condition.

Table 6. pH change table of tofu

Table 7 shows the change in acidity of the tofu according to the present invention. The initial acidity was 0.025%, and there was no significant change during the 15 days storage period in which the sensory state was in good condition.

Table 7. Changes in pH of tofu

Therefore, the tofu according to the present invention, the maximum shelf life that can be set during refrigeration is evaluated as 15 days in terms of sensory evaluation and bacterial count, but the shelf life is set within 12 days when refrigerated in consideration of safety in actual distribution. desirable.

Thus, the soybeans and purified water were mixed and ground to heat the dried tofu, and the soymilk obtained from the heated soybeans was mixed with plum vinegar, apple cider vinegar, and natural coagulant containing Emineral A to prepare soft tofu. By compression molding to improve the preservation, it is possible to simultaneously consume minerals that are beneficial to the human body as well as proteins.

On the other hand, in the above-described embodiment it is described that Emineral A contains red algae and squid bones, Enaminal A may be selectively interposed with any one of red algae and squid bone.

It is apparent to those skilled in the art that the present invention is not limited to the described embodiments, and that various modifications and changes can be made without departing from the spirit and scope of the present invention. Therefore, such modifications or variations will have to be belong to the claims of the present invention.

As described above, according to the present invention, a functional tofu and a method for producing the same which improve preservation and can simultaneously ingest minerals beneficial to the human body as well as proteins are provided.

Claims (8)

In the functional tofu manufacturing method, Washing and soaking the soybeans with water; Mixing and grinding the soybeans with purified water to remove sebum and preparing soybeans; Heating the iron; Obtaining soy milk from the heated iron; Preparing a tofu by mixing a natural coagulant containing plum vinegar, apple vinegar, and enamel mineral A into the soymilk; Functional tofu manufacturing method comprising the step of compressing the soft tofu poured into the mold. delete The method of claim 1, The prepared tofu is a functional tofu production method further comprising the step of adding at least 0.1 to 0.5 parts by weight of antler extract, ginseng extract, chitosan-containing material based on 100 parts by weight of soybeans. The method according to claim 1 or 3, The natural coagulant manufacturing method of functional tofu, characterized in that the mixture of the plum vinegar, apple cider vinegar and Emineral A in a ratio of 20: 20: 1. delete Functional tofu prepared by the method of any one of claims 1, 3 and 4. delete delete

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