KR100645462B1 - The mixing bean curd of raisin tree extractant,chamaecyparis obtusa oil,squid ink and the manucture method - Google Patents

Abstract

The present invention relates to a flatulent bark extract, cypress oil and squid ink mixed tofu, and a method for manufacturing the same, by collecting the bark fruit, leaves and stems, washing the foreign matter well to remove the foreign matter, put into the water by hot water extraction method Defrosting on high heat and boiling water for about 2 hours when the water boils the first step to obtain a cooled bark tree extract; After washing the cypress leaves and branches well, crushed finely and pressurized distillation to extract the cypress oil; 3 kg of soybeans washed well and soaked in water for 10 hours or more and added to the bark extract obtained from step (1) above, pulverized with a grinder, boiled for 30 to 40 minutes and filtered through a sieve to separate soy milk and sebum, A third step of making soy milk solution; boil again the soy milk solution obtained above, and when it bubbles, put it together with refined squid ink, cypress milk, and brine, and when protein starts to tangled, Topped it relates to heotgae tree extract and cypress oil and squid ink mixed-head and a manufacturing method characterized in that the molding is completed.

Barn, cypress, squid ink, tofu

Description

The mixed bean curd of raisin tree extractant, chamaecyparis obtusa oil, squid ink and the manucture method

The present invention relates to bark tree extract, cypress milk, squid ink mixed tofu, and a method for preparing the same. Specifically, in the conventional method for preparing tofu, the extract is made with bark and cypress milk, and then squid ink is added to soy milk for health. It is to make functional tofu.

General tofu is called crushed washed soy beans, boiled for 30-40 minutes, filtered through a sieve, and separated by soy milk and sesame. Then, the coagulant is added to the soy milk solution, and the protein is entangled. It is a common method to cut the tofu into a proper size after a certain period of time after draining it by putting it in a push stone.

By the way, in recent years, in the manufacturing method of the tofu as described above, the representative of the functional tofu is green tea tofu which adds the active ingredient of green tea tofu (registered patent No.0502468) and dried green tea powder containing soy milk as a raw material. (Patent No. 0427801), functional tofu (patent application No. 10-2003-0002169) with the addition of a bank has been introduced.

In addition, it has traditionally escaped from white tofu, and has recently been served with modern tastes such as green tofu by green tea powder, black tofu by black beans, blue tofu by blue beans, and red tofu by gardenia. Various functional tofu is disclosed.

In the present invention, while further improving the health functional properties of tofu, such as the above health food, to improve the shelf life of tofu, which occupies 70 to 80% of moisture, has a strong sterilization action, non-toxic and does not irritate the skin, By adding the cypress oil extracted from the cypress, which does not have any adverse effect on the human body by eating, drinking or inhaling, the beneficial components of the phytoncide contained in the cypress make the body's metabolism smooth and clear the head, appetite also It is to be helped to make it active.

In addition, to improve the functionality by adding the extract of the bark tree, which is said to use all the fruits, leaves, and stems when stabilizing food and pharmaceuticals, the bark tree, sesame tree, walnut tree, volley, white stone, Called as Hyeonpo-ri, Jigoku tree, buckthorn family also exemplified in ancient books such as medicinal herb, Tokyo medicinal herb, herbaceous herb, and herbaceous vinegar. It contains beneficial ingredients in the human body, such as hobenoside and habenic acid, and the bark tree used as a medicinal agent adds an extract known to be excellent in detoxification of alcohol, adding the useful phase, and especially to the calcium component of the bark tree. This reduces the amount of water used to prepare the tofu.

By adding ink extracted from squid other than black soybeans or other plant pigments, in addition to the cypress oil and hut scabbard extract as described above, it provides squid with tofu using squid ink that is good for heartburn and anticancer effect. The beneficial ingredients of the ink is to be eaten with tofu.

It is a country that uses “squid ink” most frequently in Italian cuisine, and neighboring Japan also shows many dishes using squid ink. Italian dishes include squid ink spaghetti, squid ink risotto and squid ink bread.

Squid ink has long been used as a writing ink, but Spanish and Southern Europeans have enjoyed a unique flavor in various dishes. Recently, in Japan's food industry, a boom in product development with added squid ink has been developed, and pizza, bread, ramen, noodles, etc. have been developed one after another, and its influence is spreading in Korea.

Among Italians, it is rumored that the ink of the cuttlefish is effective in protecting the liver and enhances energy, especially for women's health. It also eats porridge and eats it for hangovers and enjoys it in the summer. Squid ink risotto, which is loved as an energy-enhancing food, is boiled in rice with squid ink solution, shrimp, mackerel, olive oil, and so on.It is finished with topper cheese. It is good.

Squid ink is also known to have excellent anticancer effects. Okutani, a professor at Kagawa University in Japan, reported that the cancer cell growth rate was suppressed by 40-55% after extracting anticancer substance from squid bone and administering it to ascites cancer cells. Antitumor active ingredient isolated from squid ink at Aomori Industrial Technology Development Center in Japan in July 1995 is known as lectin, a kind of mucopolysaccharide such as chondroitin sulfate. In addition, in Korea, in the second fisheries public lecture held at the International Conference Room of the Fisheries Science College, Daeyeon Campus, Pukyong National University in May 2002, more than 20 kinds of techniques for using high-functional materials contained in aquatic products were introduced. Under the title of Anti-Aging Enriched with High-Performance Herbs, he announced how to maintain health by using high-functional herbs contained in aquatic products.

In order to achieve the above object, the following description of one embodiment configuration and effect of the present invention by the bark extract and cypress oil and squid ink mixed tofu and its manufacturing method as follows.

The present invention is largely made in advance of the process of making the bark and cypress oil extract and well-washed soybeans soaked in water for 10 hours or more and crushed with a grinder while adding water, boiled for 30-40 minutes and filtered through a sieve soy milk and busy After separation, it consists of the process of making soy milk, and the process of making tofu by adding the bark extract, cypress milk and prepared squid ink to the soy milk.

(1) Take out the fruit of the barn tree, leaves, and stems, wash the foreign substances well, remove them, put them in water by the hot water extraction method, put them on water, and heat them on low heat. Obtain the extract.

(2) After washing the cypress leaves and eggplants, the cypress oil is crushed finely and extracted by pressurized distillation.

For reference, the essential oil content of the cypress oil is from about 100 g of cypress leaves to about 5.2 ml in the winter season and 5.5 ml in the summer season, so you can purchase commercially purified cypress oil.

(3) 3 kg of well-washed soybeans are soaked in water for at least 10 hours, pulverized with a grinder with the addition of the bark extract obtained from step (1), boiled for 30 to 40 minutes and filtered through a sieve to separate soy milk and fat After that, make soymilk.

(4) When the soy milk solution obtained above is boiled again and foamed, it is put together with refined squid ink, cypress milk, and brine. When the protein starts to entangle, it is put in a tofu box with a cloth, and the press stone is completed.

Addition amount of the bark extract and the cypress oil and squid ink used in the tofu production method was performed as follows because the preference and quality of the raw soybeans differs for 3 kg.

[Experimental Material]

The raw soybeans were made from Damyang Soybean, Damyang, Jeonnam, and the bark extract was extracted from the fruit, leaves and stems grown in Sancheong-gun, Gyeongnam. The squid ink was used as the ink extracted from domestic squid.

[Assessment Methods]

Evaluation by sensory test

With five samples prepared, nine selected men and women were selected, and the tofu produced was scored in a ranking test with color, flavor, roughness, chewability, moistness, and overall desired degree. We gave one point and gave the worst five points.

[Example]

Example 1

Tofu prepared by adding 2% of bark extract liquid to soy milk solution soaked in water, and adding 4% squid ink and 1 tablespoon of cypress milk.

Example 2.

Tofu prepared by adding 4 times of bark extract to ground soybeans soaked in water and adding 6% squid ink and 2 tablespoons of cypress milk.

Example 3.

Tofu prepared by adding 6% of barley extract to ground soybean milk soaked in water and adding 8% of squid ink and 3 tablespoons of cypress milk.

[Results and Discussion]

Evaluation results of the tofu prepared in each of the examples were as shown in Table 1 below.

     Item       Example 1       Example 2       Example 3 Color 2.33 3.55 4.00 Flavor 1.33 2.55 3.44 Roughness 1.33 2.11 3.11 Chewability 2.33 2.88 3.11 Moist degree 1.66 2.55 3.34 Overall desirability 1.77 2.22 3.56

As in the sensory test for each of the above examples, the overall preference was shown in the order of Example 1, Example 2, Example 3.

In order to increase the content of bark extract and cypress milk and squid ink according to the embodiment, the preference of tofu gradually decreased.

In addition to the fishy smell of squid ink, it is considered as a antagonism to the peculiar taste of cypress milk with a volatile system.

On the other hand, as the content of the bark extract increases in the production of soy milk, the content of calcium increases, so that coagulation occurs rapidly, and the structure becomes large and hard tofu is formed. it was good.

As described above, the tofu prepared by the present invention was able to reduce the amount of the active water and calcium components of the bark tree by the soymilk by the addition of the bark extract, and by the antibacterial activity of the phytoncide contained in the cypress milk. As the shelf life is improved, and various health foods using squid ink have recently appeared, it is a useful invention to provide squid ink to tofu as a functional black tofu.

Claims (2)

Take the fruit of the barn tree, leaves and stems, wash the foreign substances well, remove them, put them in water by the hot water extraction method, and heat them on high heat. When the water boils, defrost it on low heat for about 2 hours. Stage 1; Washing the cypress leaves and eggplants well, and then crushing them into fine pieces and extracting cypress oil by pressurized distillation; 3 kg of soybeans washed well and soaked in water for 10 hours or more and added to the bark extract obtained from step (1) above, pulverized with a grinder, boiled for 30 to 40 minutes and filtered through a sieve to separate soy milk and sebum, A third step of making soymilk; Boil the soy milk solution obtained above again and foam it together with purified squid ink, cypress milk, and brine, and when protein starts to entangle, put it in a tofu box and put a push stone on it to finish molding. Manufacturing method of mixed tofu with cypress oil and squid ink The bark extract and cypress oil and squid ink mixed tofu, characterized in that it is manufactured by the manufacturing method of claim 1.