KR100362140B1 - Process for preparing functional bean-curd using bean germ and functional bean-curd prepared by said process - Google Patents
Process for preparing functional bean-curd using bean germ and functional bean-curd prepared by said process Download PDFInfo
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- KR100362140B1 KR100362140B1 KR1020000047915A KR20000047915A KR100362140B1 KR 100362140 B1 KR100362140 B1 KR 100362140B1 KR 1020000047915 A KR1020000047915 A KR 1020000047915A KR 20000047915 A KR20000047915 A KR 20000047915A KR 100362140 B1 KR100362140 B1 KR 100362140B1
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- soybean
- acid
- milk
- curd
- bean
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 40
- 238000000034 method Methods 0.000 title claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title 1
- 244000046052 Phaseolus vulgaris Species 0.000 title 1
- 244000068988 Glycine max Species 0.000 claims abstract description 75
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 75
- 210000001161 mammalian embryo Anatomy 0.000 claims abstract description 29
- 235000013336 milk Nutrition 0.000 claims abstract description 28
- 239000008267 milk Substances 0.000 claims abstract description 28
- 210000004080 milk Anatomy 0.000 claims abstract description 28
- 239000000701 coagulant Substances 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000002253 acid Substances 0.000 claims abstract description 10
- 238000010298 pulverizing process Methods 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 235000012424 soybean oil Nutrition 0.000 claims abstract 3
- 239000003549 soybean oil Substances 0.000 claims abstract 3
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 claims description 17
- 235000008696 isoflavones Nutrition 0.000 claims description 17
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 claims description 14
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 12
- 235000013322 soy milk Nutrition 0.000 claims description 12
- XLOMVQKBTHCTTD-UHFFFAOYSA-N Zinc monoxide Chemical compound [Zn]=O XLOMVQKBTHCTTD-UHFFFAOYSA-N 0.000 claims description 9
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical group [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 claims description 8
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 4
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 claims description 4
- 239000000395 magnesium oxide Substances 0.000 claims description 4
- CPLXHLVBOLITMK-UHFFFAOYSA-N magnesium oxide Inorganic materials [Mg]=O CPLXHLVBOLITMK-UHFFFAOYSA-N 0.000 claims description 4
- AXZKOIWUVFPNLO-UHFFFAOYSA-N magnesium;oxygen(2-) Chemical compound [O-2].[Mg+2] AXZKOIWUVFPNLO-UHFFFAOYSA-N 0.000 claims description 4
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 claims description 4
- 239000011787 zinc oxide Substances 0.000 claims description 4
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 3
- ODINCKMPIJJUCX-UHFFFAOYSA-N calcium oxide Inorganic materials [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 claims description 3
- 230000001112 coagulating effect Effects 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 2
- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 claims description 2
- QPLDLSVMHZLSFG-UHFFFAOYSA-N Copper oxide Chemical compound [Cu]=O QPLDLSVMHZLSFG-UHFFFAOYSA-N 0.000 claims description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 2
- GRYLNZFGIOXLOG-UHFFFAOYSA-N Nitric acid Chemical compound O[N+]([O-])=O GRYLNZFGIOXLOG-UHFFFAOYSA-N 0.000 claims description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 2
- 235000011054 acetic acid Nutrition 0.000 claims description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 2
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 2
- BRPQOXSCLDDYGP-UHFFFAOYSA-N calcium oxide Chemical compound [O-2].[Ca+2] BRPQOXSCLDDYGP-UHFFFAOYSA-N 0.000 claims description 2
- 239000000292 calcium oxide Substances 0.000 claims description 2
- 235000015165 citric acid Nutrition 0.000 claims description 2
- 235000019253 formic acid Nutrition 0.000 claims description 2
- 239000001630 malic acid Substances 0.000 claims description 2
- 235000011090 malic acid Nutrition 0.000 claims description 2
- 229910017604 nitric acid Inorganic materials 0.000 claims description 2
- 239000011975 tartaric acid Substances 0.000 claims description 2
- 235000002906 tartaric acid Nutrition 0.000 claims description 2
- AMWRITDGCCNYAT-UHFFFAOYSA-L hydroxy(oxo)manganese;manganese Chemical compound [Mn].O[Mn]=O.O[Mn]=O AMWRITDGCCNYAT-UHFFFAOYSA-L 0.000 claims 2
- 239000005751 Copper oxide Substances 0.000 claims 1
- 239000001110 calcium chloride Substances 0.000 claims 1
- 229910001628 calcium chloride Inorganic materials 0.000 claims 1
- 229910000431 copper oxide Inorganic materials 0.000 claims 1
- 229910001629 magnesium chloride Inorganic materials 0.000 claims 1
- 239000002994 raw material Substances 0.000 description 13
- 239000000843 powder Substances 0.000 description 8
- 235000018102 proteins Nutrition 0.000 description 8
- 108090000623 proteins and genes Proteins 0.000 description 8
- 102000004169 proteins and genes Human genes 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- 210000002257 embryonic structure Anatomy 0.000 description 3
- 150000002515 isoflavone derivatives Chemical class 0.000 description 3
- 239000002244 precipitate Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 238000007711 solidification Methods 0.000 description 3
- 230000008023 solidification Effects 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000015271 coagulation Effects 0.000 description 2
- 238000005345 coagulation Methods 0.000 description 2
- ZQSIJRDFPHDXIC-UHFFFAOYSA-N daidzein Chemical compound C1=CC(O)=CC=C1C1=COC2=CC(O)=CC=C2C1=O ZQSIJRDFPHDXIC-UHFFFAOYSA-N 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229930182470 glycoside Natural products 0.000 description 2
- 238000004128 high performance liquid chromatography Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 102000005369 Aldehyde Dehydrogenase Human genes 0.000 description 1
- 108020002663 Aldehyde Dehydrogenase Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 206010060862 Prostate cancer Diseases 0.000 description 1
- 208000000236 Prostatic Neoplasms Diseases 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 125000001721 carboxyacetyl group Chemical group 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000007240 daidzein Nutrition 0.000 description 1
- 229940011871 estrogen Drugs 0.000 description 1
- 239000000262 estrogen Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000006539 genistein Nutrition 0.000 description 1
- TZBJGXHYKVUXJN-UHFFFAOYSA-N genistein Natural products C1=CC(O)=CC=C1C1=COC2=CC(O)=CC(O)=C2C1=O TZBJGXHYKVUXJN-UHFFFAOYSA-N 0.000 description 1
- 229940045109 genistein Drugs 0.000 description 1
- ZCOLJUOHXJRHDI-CMWLGVBASA-N genistein 7-O-beta-D-glucoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC(O)=C2C(=O)C(C=3C=CC(O)=CC=3)=COC2=C1 ZCOLJUOHXJRHDI-CMWLGVBASA-N 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- -1 glucose glycosides Chemical class 0.000 description 1
- 108010083391 glycinin Proteins 0.000 description 1
- 235000008466 glycitein Nutrition 0.000 description 1
- DXYUAIFZCFRPTH-UHFFFAOYSA-N glycitein Chemical compound C1=C(O)C(OC)=CC(C2=O)=C1OC=C2C1=CC=C(O)C=C1 DXYUAIFZCFRPTH-UHFFFAOYSA-N 0.000 description 1
- NNUVCMKMNCKPKN-UHFFFAOYSA-N glycitein Natural products COc1c(O)ccc2OC=C(C(=O)c12)c3ccc(O)cc3 NNUVCMKMNCKPKN-UHFFFAOYSA-N 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000003075 phytoestrogen Substances 0.000 description 1
- 229910052573 porcelain Inorganic materials 0.000 description 1
- 229910000160 potassium phosphate Inorganic materials 0.000 description 1
- 235000011009 potassium phosphates Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 210000002307 prostate Anatomy 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 230000003381 solubilizing effect Effects 0.000 description 1
- 235000003687 soy isoflavones Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000019635 sulfation Effects 0.000 description 1
- 238000005670 sulfation reaction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/218—Coagulant
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2116—Flavonoids, isoflavones
Abstract
본 발명은 콩배아를 이용한 기능성 두부의 제조 방법 및 이 방법에 의해 제조된 기능성 두부에 관한 것으로, 본 발명에 따른 기능성 두부는 콩배아를 분쇄한 후 물과 혼합하여 두유를 얻고 이 두유를 증자시킨 후 두유에 응고제 및 산을 가하여 응고시킨 다음 성형하거나 또는 상기 두유에 응고제를 가하고 증자시킨 후 산을 가하여 응고시킨 다음 성형하여 제조한다.The present invention relates to a method for producing a functional soybean curd using a soybean embryo and a functional soybean curd prepared by the method. The functional soybean curd according to the present invention is obtained by pulverizing a soybean embryo and mixing with water to obtain soybean milk, A coagulant and an acid are added to the soybean milk to coagulate the soybean milk, or the soybean milk is added with a coagulant and the soybean oil is added to the soybean milk.
Description
본 발명은 콩배아를 이용한 기능성 두부에 관한 것이다.The present invention relates to a functional tofu using a soybean embryo.
두부는 맛 뿐만 아니라 영양도 뛰어난 식품으로, 체내의 신진대사와 성장 발육에 절대적으로 필요한 아미노산과 칼슘, 철분 등 미네랄이 다량 함유된 단백질 식품이다.Tofu is not only delicious but also nutritious. It is a protein food containing a large amount of minerals such as amino acids, calcium and iron, which are absolutely necessary for metabolism and growth of the body.
두부를 제조하기 위해 종래에는 물에 불린 콩을 마쇄한 후 증자 압출시켜 두유를 얻고 여기에 응고제로서 황산칼슘(CaSO4), 염화마그네슘(MgCl2), 염화칼슘(CaCl2) 등의 염류 또는 글루코노 델타 락톤(glucono delta lacton)을 가하여 응고시키는 방법을 사용하였다. 상세하게는 불린 콩에서 세포내 단백질과 지방이 흡수된 물과 함께 교질 용액을 형성하다가 마쇄 단계에서 세포가 파쇄되어 세포내 교질 용액이 빠져나오게 된다. 이 용액에 포함된 주된 콩 단백질인 글리시닌은콩에 있는 인산칼륨과 같은 가용성 염류에 의해 녹으며 가열만으로는 쉽게 응고되지 않으나, 70 ℃ 이상으로 가열한 다음 응고제를 가하면 응고하여 침전한다. 이 침전물을 베보자기 등으로 가볍게 눌러 흰색의 연한 생두부를 얻는다.In order to prepare soybean curd, conventionally, soybean called water is ground and extruded to obtain soybean milk. To this soybean milk is added a salt such as calcium sulfate (CaSO 4 ), magnesium chloride (MgCl 2 ), calcium chloride (CaCl 2 ) And a method of coagulating by adding glucono delta lacton was used. In detail, in the so-called soybean, a colloidal solution is formed together with water and a protein-and-fat-absorbed water, and then the cell is disrupted in the step of crushing and the colloidal solution is released from the cell. Glycinin, the main soybean protein contained in this solution, is dissolved by solubilizing salts such as potassium phosphate in soybeans. It is not easily solidified by heating alone. However, when heated above 70 ° C, it coagulates and precipitates when coagulant is added. This precipitate is lightly pressed with bebe porcelain to obtain a soft white tofu.
두부의 원료로는 종래에 주로 생콩이 사용되었으나, 이 원료는 침지, 마쇄, 증자시켜 두유를 제조한 후 비지를 제거한 두유에 간수를 가하여 응고시키는 두부 제조 과정을 거치면서 다량의 비지가 발생하는 단점이 있다.As a raw material of tofu, soybean is used mainly, but this raw material has a disadvantage that a lot of beage is generated while producing soymilk by adding soaking water to soymilk after soymilk prepared by soaking, .
또다른 원료로 최근 200 메쉬 이상의 미세한 대두분말이 사용된 바 있는데, 콩을 팽윤시키지 않고 껍질을 벗긴 다음 미세분말화하여 얻은 대두분말을 증자한 후 비지를 분리하지 않은 두유에 간수를 가하여 응고시켜 두부를 제조하는 것이다. 이 경우 단백질과 비지가 함께 응고 및 침전되어 식이 섬유가 풍부한 두부가 얻어진다.Recently, fine soybean powder having a mesh size of 200 mesh or more has been used as a raw material. The soybean powder obtained by removing the husks without being swollen and then finely pulverizing the soybeans is added to the soybean milk. Then, . In this case, protein and beage coagulate and precipitate together, resulting in a dietary fiber-rich tofu.
한편, 이소플라본은 콩과식물, 칡 등의 식물종에 존재하는 천연 화합물로서, 여성 호르몬의 일종인 에스트로겐과 유사한 구조를 가지며, 피토에스트로겐(phytoestrogen)과 같은 생리적 기능이 있음이 밝혀졌다. 이소플라본은 C15H10O2의 분자식을 지닌 화합물군으로 제니스테인(genistein), 다이드제인(daidzein), 글리시테인(glycitein) 및 그 글루코스 배당체, 나아가서는 아세틸화체, 마로닐화체(malonyl) 등 총 12 종류가 천연의 상태로 존재하는 이성체로 알려져 있으며 주로 배당체의 형태로 존재하는 물질이다. 또한 이들은 예전에 단순한 색소로만 여겨져 왔으나 최근의 연구들을 통해서 항암효과(Barnes,J.Nutr.,125, 777s, (1995); Akiyama et al.,J. Biol. Chem.,262(2), 5592 (1987); Molteni et al.,J. Nurt.,125, 751s (1995), 골다공증 예방(Shino et al.,Life Sci.,42(11), 1123 (1988)), 만성질환 예방(Fotsis et al.,Proc. Natl. Acad. Sci.USA.,90, 2690 (1993)), 항산화 효과(Naim et al.,J. Agric. Food Chem.,24(6), 1174 (1976)), 알데히드 탈수소효소 억제 작용(Keung and Vallee,Proc. Natl. Acad. Sci. USA,90, 1247 (1993)), 전립선 암의 예방(Peterson and Barnes,The Prostate,22, 335 (1993)) 등의 역할이 계속 밝혀지고 있다.Isoflavones, on the other hand, are natural compounds found in plant species such as soybean, plant, and 칡. They are similar to estrogen, a female hormone, and have physiological functions such as phytoestrogen. Isoflavone is a group of compounds having the molecular formula of C 15 H 10 O 2 and includes genistein, daidzein, glycitein and its glucose glycosides, further acetylated, malonyl, Are known as isomers present in their natural state and are mainly present in the form of glycosides. They also wateuna considered only as a simple dye before anti-cancer effect through the recent study (Barnes, J.Nutr, 125, 777s , (1995);.... Akiyama et al, J. Biol Chem, 262 (2), 5592 (1987) Molteni et al., J. Nurt. , 125 , 751s (1995), Prevention of osteoporosis (Shino et al., Life Sci. , 42 (11), 1123 al., Proc Acad. Sci. USA.. Natl., 90, 2690 (1993)), antioxidant activity (Naim et al., J. Agric . Food Chem., 24 (6), 1174 (1976)), aldehyde dehydrogenase inhibitory activity, the role of (Keung and Vallee, Proc. Natl . Acad. Sci. USA, 90, 1247 (1993)) or the like, prevention of prostate cancer (Peterson and Barnes, the prostate, 22, 335 (1993)) It is still being revealed.
이러한 우수한 기능을 갖는 이소플라본은 특히 콩배아에 다량으로 존재하는 것으로 알려졌다. 따라서 이소플라본이 풍부한 콩배아를 원료로 이용하여 두부를 제조할 수 있다면 이소플라본이 풍부한 기능성 두부를 얻을 수 있다. 특히 콩배아 원료는 두유 제조 공정에서 부산물로 대량 발생하여 폐기되던 자원으로, 콩배아 원료를 사용한 두부 제조 방법이 개발된다면 폐자원을 재활용하는 장점도 가지게 된다.It is known that isoflavones having such excellent functions are present especially in large amounts in soybean embryos. Therefore, if soybean can be produced by using soybean embryo rich in isoflavone as a raw material, functional soybean curd which is rich in isoflavone can be obtained. In particular, soybean embryo is a resource that has been abandoned as a by-product in the soybean milk manufacturing process and has the advantage of recycling waste resources if the soybean embryo production method is developed.
그러나, 콩배아 원료로 종래의 방법에 따라 두부를 제조할 경우 기존의 응고제로는 단백질의 응고를 유도하지 못해 두부를 성형하지 못하는 어려움이 있었다.However, when bean curd refuse is prepared by conventional methods with soybean embryo raw materials, conventional coagulants have not been able to induce the coagulation of proteins and thus can not form the tofu.
이에 본 발명자들은 종래의 문제점을 극복하여 콩배아 원료를 사용하여 이소플라본이 풍부한 기능성 두부를 제조하고자 예의 연구하였다.Therefore, the inventors of the present invention have made extensive efforts to overcome the problems of the prior art to produce functional soybean curds rich in isoflavones using soybean embryo raw materials.
따라서, 본 발명에서는 콩배아 원료를 사용하여 이소플라본이 풍부한 기능성 두부를 제조하는 방법을 제공하는 데 있다.Accordingly, the present invention provides a method for producing a functional soybean curd that is rich in isoflavone using a soybean embryo raw material.
또한 본 발명에서는 상기 방법에 의해 제조된 기능성 두부를 제공하는 데 있다.The present invention also provides a functional tofu produced by the above method.
상기 목적에 따라, 본 발명에서는 콩배아를 분쇄한 후 물과 혼합하여 두유를 얻고 이 두유를 증자시킨 후 두유에 응고제 및 산을 가하여 응고시킨 다음 성형하는 단계를 포함하는, 이소플라본이 풍부한 기능성 두부의 제조 방법을 제공한다.According to the above object, in the present invention, there is provided a method for producing soybean milk, comprising pulverizing soybean embryo and mixing with water to obtain soybean milk, adding the soy milk to coagulant and acid, Of the present invention.
또한 상기 목적에 따라, 본 발명에서는 콩배아를 분쇄한 후 물과 혼합하여 두유를 얻고 이 두유에 응고제를 가하고 증자시킨 후 산을 가하여 응고시킨 다음 성형하는 단계를 포함하는, 이소플라본이 풍부한 기능성 두부의 제조 방법을 제공한다.According to the above object, according to the present invention, there is provided a method for producing soybean milk, comprising the steps of pulverizing soybean embryo and mixing with water to obtain soybean milk, adding a coagulant to the soy milk, Of the present invention.
상기 다른 목적에 따라 본 발명에서는 상기 방법에 의해 제조된, 이소플라본이 풍부한 기능성 두부를 제공한다.According to another aspect of the present invention, there is provided an isoflavone-rich functional tofu produced by the above method.
이하 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail.
본 발명의 한 태양에 따라, 먼저 콩배아를 200 메쉬 이상의 미세한 분말로 파쇄한 후, 콩배아 분말에 대해 중량비로 5 내지 15 배, 바람직하게는 10 배의 물을 가하여 혼합하여 두유를 만든다. 이 두유를 30 내지 120 ℃, 바람직하게는 60내지 100 ℃ 범위의 온도에서 1 분 내지 1 시간, 바람직하게는 3 분 내지 30 분 동안 증자시킨다. 이 때 10.2 kPa 이하 범위의 압력을 가할 수도 있다. 증자된 두유는 50 내지 90 ℃, 바람직하게는 70 내지 80 ℃가 되도록 냉각시킨다. 냉각된 두유에 응고제 및 산을 가하여 콩배아 단백질을 응고시킨다. 이때 응고제로는 황산칼슘(CaSO4), 염화마그네슘(MgCl2), 염화칼슘(CaCl2) 등과 같은 염류와 산화아연(ZnO), 산화마그네슘(MgO), 산화칼슘(CaO), 산화망간(MnO), 산화구리(CuO) 등과 같은 금속산화물을 들 수 있다. 이 응고제는 두유에 대해 0.1 내지 3.0 중량%의 양으로 사용될 수 있으며 바람직하게는 0.5 내지 1.0 중량%이다. 또한 상기 산으로는 염산, 황산, 인산, 질산, 구연산, 주석산, 개미산, 초산, 젖산, 사과산 등을 사용할 수 있으며, 두유의 pH가 3 내지 10, 바람직하게는 4 내지 8의 범위가 되도록 하는 해당량으로 사용될 수 있다. 콩배아 단백질이 응고되어 덩어리가 생기면 성형하여 두부를 얻는다.According to one aspect of the present invention, soybean embryo is first pulverized with a fine powder having a size of 200 mesh or more, and 5 to 15 times, preferably 10 times, water is added to the soybean embryo powder in a weight ratio to make soybean milk. The soybean milk is heated at a temperature in the range of 30 to 120 DEG C, preferably 60 to 100 DEG C for 1 minute to 1 hour, preferably 3 minutes to 30 minutes. At this time, it is possible to apply a pressure in the range of 10.2 kPa or less. The expanded soybean milk is cooled to 50 to 90 캜, preferably 70 to 80 캜. Coagulant and acid are added to the cooled soymilk to coagulate the soybean embryo protein. As the coagulant, salts such as calcium sulfate (CaSO 4 ), magnesium chloride (MgCl 2 ) and calcium chloride (CaCl 2 ) and zinc oxide (ZnO), magnesium oxide (MgO), calcium oxide (CaO) , Copper oxide (CuO), and the like. The coagulant may be used in an amount of 0.1 to 3.0% by weight based on the soy milk, and is preferably 0.5 to 1.0% by weight. The acid may be hydrochloric acid, sulfuric acid, phosphoric acid, nitric acid, citric acid, tartaric acid, formic acid, acetic acid, lactic acid, malic acid or the like. The pH of the soybean milk may be in the range of 3 to 10, preferably 4 to 8. Lt; / RTI > When the soybean embryo protein solidifies and lumps, it is molded to obtain tofu.
본 발명의 다른 태양에 따라, 상기 응고 단계에서 두유에 응고제를 가한 후 증자시키고 이어서 산을 가하여 콩배아 단백질을 응고시킬 수 있다.According to another aspect of the present invention, the soybean embryo protein may be coagulated by adding a coagulant to the soybean milk in the coagulation step, and then adding an acid.
본 발명에 따라 제조된 두부는 콩배아 원료를 사용함으로써 이소플라본 함량이 높고, 콩배아의 미세분말을 물과 혼합한 두유를 직접 응고시킴으로써 콩배아의 식이 섬유를 그대로 포함하여, 향상된 기능성을 가진다.The tofu produced according to the present invention has improved functionality by including soybean embryo as a raw material by directly coagulating soymilk mixed with fine powder of soybean embryo with water by using soybean embryo raw material and high soy isoflavone content.
이하 본 발명을 하기 실시예에 의하여 더욱 상세하게 설명하고자 한다. 단, 하기 실시예는 본 발명을 예시하기 위한 것일 뿐, 본 발명의 범위가 이들만으로 한정되는 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the following examples are for illustrative purposes only and are not intended to limit the scope of the present invention.
실시예 1Example 1
콩배아 1 kg을 200 메쉬 이상으로 미분쇄한 후 여기에 물 9 kg을 가하고 혼합하여 두유를 만들었다. 이 두유를 95 ℃에서 5 분 동안 증자시킨 후 냉각하였다. 두유의 온도가 80 ℃로 냉각된 된 때에 두유에 대해 0.5 %(w/w)의 황산칼슘과 0.5 %(v/v)의 4 N 염산용액을 가하고 살며시 저어주어 응고시켰다. 덩어리가 생긴 후 성형하여 두부를 얻고, 나머지 액체는 두부 순물로 얻었다.1 kg of soybean embryos were finely pulverized to 200 mesh or more, 9 kg of water was added thereto and mixed to make soybean milk. The soy milk was heated at 95 ° C for 5 minutes and then cooled. 0.5% (w / w) of calcium sulfate and 0.5% (v / v) of 4N hydrochloric acid solution were added to soybean milk at the time when the soybean milk was cooled to 80 ° C. After the lumps were formed, the tofu was obtained by molding and the remaining liquid was obtained as tofu.
실시예 2Example 2
응고 단계에서 염산 대신 젖산을 사용한다는 점을 제외하고는 실시예 1에서와 동일한 방법으로 실시하여 두부를 제조하였다.Tofu was prepared in the same manner as in Example 1, except that lactic acid was used instead of hydrochloric acid in the solidification step.
실시예 3Example 3
콩배아 1 kg을 200 메쉬 이상으로 미분쇄한 후 여기에 물 9 kg을 가하고 혼합하여 두유를 만들었다. 이 두유에 대해 0.1 %(w/w)의 산화아연을 가하고 95 ℃에서 5 분 동안 증자시킨 후, 4 N 염산 용액을 두유량에 대해 0.5 %(v/v)의 양으로 가하고 살며시 저어주어 응고시켰다. 덩어리가 생긴 후 성형하여 두부를 얻고, 나머지 액체는 두부 순물로 얻었다.1 kg of soybean embryos were finely pulverized to 200 mesh or more, 9 kg of water was added thereto and mixed to make soybean milk. 0.1% (w / w) zinc oxide was added to the soy milk and the mixture was incubated at 95 ° C for 5 minutes. A 4 N hydrochloric acid solution was added at 0.5% (v / v) . After the lumps were formed, the tofu was obtained by molding and the remaining liquid was obtained as tofu.
실시예 4Example 4
산화아연 대신에 산화마그네슘을 사용한다는 점을 제외하고는 실시예 3에서와 동일한 방법으로 실시하여 두부를 제조하였다.Tofu was prepared in the same manner as in Example 3 except that magnesium oxide was used instead of zinc oxide.
실시예 5Example 5
산화아연 대신에 산화칼슘을 사용한다는 점을 제외하고는 실시예 3에서와 동일한 방법으로 실시하여 두부를 제조하였다.Tofu was prepared in the same manner as in Example 3, except that calcium oxide was used instead of zinc oxide.
비교예 1Comparative Example 1
콩배아 대신에 대두분말을 사용하고 응고 단계에서 4 N 염산 용액을 사용하지 않는다는 점을 제외하고는 실시예 1에서와 동일한 방법으로 실시하여 두부를 제조하였다.Soybean flour was used instead of soybean embryo and tofu was prepared in the same manner as in Example 1 except that 4 N hydrochloric acid solution was not used in the solidification step.
비교예 2Comparative Example 2
콩배아 대신에 대두분말을 사용한다는 점을 제외하고는 실시예 1에서와 동일한 방법으로 실시하여 두부를 제조하였다.Tofu was prepared in the same manner as in Example 1 except that soybean powder was used instead of soybean embryo.
시험예Test Example
실시예 1 내지 5와 비교예 1 및 2에서 얻어진 두부 순물에 대해, pH는 pH 미터(이스텍기기)를 이용하여 측정하였고, 고형분 함량은 당도계(ATAGO기기)를 이용하여 측정하였으며, 총당 함량은 페놀-황산법(Dubois et al.,Anal. Chem.,28, 350 (1956))에 따라 분광계를 이용하여 490 nm 파장에서 측정하였으며, 단백질 함량은 로우리 방법(Lowry et al.,J. Biol. Chem.,193, 265 (1951))에 따라 750 nm 파장에서 측정하였다.For the tofu preparations obtained in Examples 1 to 5 and Comparative Examples 1 and 2, the pH was measured using a pH meter (Istek instrument), and the solid content was measured using a sugar meter (ATAGO instrument) The protein content was determined by the Lowry method (Lowry et al., J. Biol. Chem. Chem. , 28 , 350 (1956)) using a spectrometer according to the sulfation method (Dubois et al . , 193 , 265 (1951)).
또한 실시예 1 내지 5와 비교예 1 및 2에서 얻어진 순물과 두부로 고압 액체 크로마토그래피(HPLC; 영린기기)를 수행하여 260 nm의 파장에서 이소플라본 함량을 측정하였다.Also, the isoflavone content was measured at a wavelength of 260 nm by performing high-pressure liquid chromatography (HPLC: Youngrin Instrument) with the pure and tofu obtained in Examples 1 to 5 and Comparative Examples 1 and 2.
그 결과는 하기 표 1에 나타내었다.The results are shown in Table 1 below.
표 1에서 보듯이, 콩배아 원료를 사용한 실시예 1 내지 5의 두부는 대두분말 원료를 사용한 비교예 1 및 2의 두부보다 이소플라본 함량이 2 배 이상 높게 나타났다.As shown in Table 1, the tofu of Examples 1 to 5 using the soybean embryo raw material showed higher isoflavone contents than those of the tofu of Comparative Examples 1 and 2 using the soybean powder raw material.
본 발명의 방법에 따르면, 콩배아 분말을 물과 혼합하여 얻은 두유에 응고제와 산을 동시에 처리함으로써 콩배아 단백질의 응고를 효과적으로 유도하여 이소플라본이 풍부한 기능성 두부를 제조한다. 이렇게 얻어진 두부는 대두 원료를 사용한 종래의 두부보다 이소플라본 함량이 2 배 이상 높고 콩배아의 식이 섬유를 그대로 포함하는 향상된 기능성을 가진다. 또한 본 발명의 방법에서는 콩배아 원료를 사용함으로써 대두 원료를 사용한 종래의 두부 제조 공정과 비교할 때 비지 폐기물을 발생하지 않는 장점이 있으며, 두유 제조시에 다량으로 발생되어 거의 폐기되던 콩배아 자원을 재활용하는 장점도 있다.According to the method of the present invention, the soybean embryo powder is mixed with water and the coagulant and the acid are simultaneously treated in soybean milk to effectively induce the solidification of the soybean embryo protein to produce the functional soybean isoflavone-rich. The soybean curd thus obtained has an isoflavone content higher than that of the conventional soybean curd soybean curd by more than two times, and has improved functionality including soybean embryo dietary fiber intact. In the method of the present invention, soybean embryo raw material is used, and compared with the conventional soybean production process using soybean raw material, there is an advantage that no beef waste is produced, and soybean embryo resources There is also an advantage.
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| CN114557425B (en) * | 2021-11-22 | 2024-02-20 | 祖名豆制品股份有限公司 | Secondary forming dried bean curd and production process thereof |
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