KR100791656B1 - Manufacturing Method of Functional Culture Soybean-Curd Having Available Component of Mushroom and Functional Culture Soybean-Curd Using The Same - Google Patents

Abstract

The present invention relates to a method for producing functional cultured tofu containing useful mushrooms and functional cultured tofu, in particular inoculating liquid mushroom culture liquid on the tofu; And culturing the tofu inoculated with the liquid mushroom culture solution at room temperature for 1 day to 15 days. As a result, the mushroom mycelium is cultured on the surface and inside of the tofu. According to the manufacturing method of cultured tofu, the mushroom mycelium is generated on the surface and inside of the tofu by using the tofu itself as a medium, so that the useful ingredient of the mushroom is added to the tofu in liquid or powder form. Therefore, the loss of useful ingredient of the mushroom is small and the application rate to the product has a high effect.

Tofu, mushrooms, culture

Description

Manufacturing Method of Functional Culture Soybean-Curd Having Available Component of Mushroom and Functional Culture Soybean-Curd Using The Same}

1 is a flow chart showing a method for producing a functional culture tofu containing useful mushrooms according to an embodiment of the present invention,

Figure 2 is used in the production method of functional culture tofu containing the useful ingredient of the mushroom according to the present invention, is a photograph showing a tofu having a recess (hole) or a hole (tofu for mushroom culture),

Figure 3 is a photograph showing a shelf life extension experiment of functional culture tofu containing the mushroom useful ingredient according to the present invention.

The present invention relates to tofu using mushrooms, and more particularly, to a method for producing functional cultured tofu containing useful ingredients of mushrooms and to functional cultured tofu accordingly. More specifically, the mushroom useful component is not added to the tofu in the form of liquid or powder as in the prior art, but is characterized in that the mushroom mycelium is generated on the surface and inside of the tofu using the tofu itself as a medium.

Mushrooms belonging to basidiomycetes have been widely used for medicinal to food use. In particular, it contains high fiber, protein, trace elements, low fat, etc., and is known to be excellent in adult diseases. Many mushrooms have various physiological activities, and research on cell components and metabolites is being actively conducted. Currently, ganoderma lucidum mushrooms, situation mushrooms, Cordyceps sinensis, sour mushrooms, wheat mushrooms, shiitake mushrooms and oyster mushrooms It has been confirmed that mycelia extracts have effects such as immune activity, hypoglycemia, lowering lipids, and enhancing exercise power, and have been used in various pharmaceutical and health food industries.

In addition, the useful components and bioactive materials of the mushrooms of the mushroom mycelium are more excellent than the effective amount of the mushroom fruiting body, and its application field is expanding further. Increasing immunity and preventing cancer of LPS (lipopolysaccharide) through cultivation of mycelial mushroom mycelium, Roebuck beet mushroom has an excellent antihyperlipidemic effect on extracellular polysaccharide, and extracellular polysaccharide produced by liquid culture of shiitake mushroom and wheat It is known to have hypoglycemic and hyperlipidemic activity. The extracellular polysaccharides derived from the roe deer mushroom, shiitake mushroom and wheat mushroom have been filed in Korea as patent applications Nos. 2003-03377, 2002-09982 and 2004-07120, respectively.

Tofu, on the other hand, contains a lot of useful ingredients such as amino acids, calcium, iron, and minerals that are essential for metabolism and growth in the body, and natural ingredients such as quercetin, which help peripheral blood vessel dilation and cancer prevention. It is a great vegetable high protein food.

Tofu made by coagulating soy protein glycinin and albumin shows 95% of digestibility, much higher than 65% of soybean digestion. It is getting popular as a diet food. However, conventional tofu is made only from soybeans, so it does not satisfy the needs of modern people with various tastes, and has a little lack of approach to the culture of the times, which places more importance on health.

Recently, functional tofu with various natural additives such as mushrooms, herbal medicines, green tea powder, etc. has been manufactured (in relation to mushrooms, Patent No. 1999-78933 describes situation mycelium, situation fruit body, situation mycelium and medium components, Process for preparing tofu with 1-50% of the soybeans selected from the group consisting of green fruiting body and medium components, or green soybean body and fruiting body and medium components, mushroom powder and mushroom flavor in Korean Patent Publication No. 2003-73243 And a method of preparing tofu with mushroom extract) This is a simple addition form, which processes some fruiting bodies or mycelium of mushrooms and adds them as powder, or concentrates and adds them as extracts.

However, the method of extracting only the useful components of the mushroom and preparing them in an extract or powder form as described above has a problem that the process of extracting only the useful components of the mushroom and preparing them in an extract or powder form is cumbersome and complicated. In addition, the mushroom extract produced at such a high cost flows into the liquid during the solid and pressing process of the tofu when it is added to the tofu manufacturing process, so that the loss of useful components is not achieved unless 100% absorption is established in the tofu manufacturing process. There is a serious problem that the application rate for the direct product is low.

The present invention was devised to solve the above problems, mushroom fungus mycelium on the surface and inside of the tofu using the tofu itself as a medium, rather than adding the useful ingredient of the mushroom in the liquid or powder form as in the prior art To provide a method for producing a functional cultured tofu containing the useful component of the mushroom, characterized in that the production is to provide a functional cultured tofu accordingly.

According to the present invention, by using the tofu itself as a medium so that the mushroom mycelium is generated on the surface and inside of the tofu, the useful ingredient of the mushroom in the manufacturing process than the addition of the mushroom useful ingredient to the tofu in liquid or powder form lost It is an object of the present invention to increase the application rate of this small product.

In the present invention, in the pressing and dehydration process of the general tofu production process, tofu is placed in the mushroom culture tofu production frame, and the tofu is made to improve the adhesion of mushroom mycelium by drilling holes or holes at regular intervals in the tofu. will be. Furthermore, after the mushroom culture tofu is prepared, inoculated aseptically known useful mushrooms in aseptic phase, and then cultured for 1 to 15 days, the mushroom mycelium containing the bioactive substance as a useful ingredient completely covers the tofu itself. It is also intended to increase the shelf life of tofu by preparing cultured tofu.

In addition, the present invention by inoculating and cultivating various mushrooms in the tofu to know the efficacy or unknown until now, it shows a markedly improved effect in terms of sensory, such as color, taste, texture, especially fragrance compared to normal tofu, nutrition In addition to the nutritional properties of tofu itself, it has various pharmacological effects not only by the immune activity, hypoglycemic activity, hypolipidemia, and enhancement of exercise complex polysaccharide, but also by the useful secondary metabolites produced by mushrooms as mycelium in tofu medium. It is an object of the present invention to provide a high-functional tofu exhibiting synergistically to exert an excellent effect on the prevention and health promotion of adult diseases.

Accordingly, the present invention is to provide a new type of tofu excellent in the functional and nutritional aspects of the food industry has a very useful utility.

The present invention for achieving the above object is inoculated with liquid mushroom culture solution to the head; And culturing the tofu inoculated with the liquid mushroom culture solution at room temperature for 1 day to 15 days. As a result, the mushroom mycelium is cultured on the surface and inside of the tofu. It is a manufacturing method of cultured tofu.

Herein, the liquid mushroom culture solution is prepared by incubating the mushroom hyphae at 25 ° C. on a plate medium containing PDA medium for 10 days to prepare a liquid culture solution inoculum, and preparing a liquid medium using a synthetic medium, and then using the liquid culture solution inoculum. After inoculating the liquid medium is preferably prepared by incubating at 120 rpm for 25 to 30 days at 25 ℃.

The tofu is soaked and swelled in water for 5 to 8 hours in the summer season and 14 to 18 hours in the winter season by selecting and washing the soybeans, and the extraction efficiency of the soy milk and useful components is not generated without fishy smell. After grinding with a millstone or a grinding machine while adding boiling water of 98-100 ° C. to increase, additionally boil water of 98-100 ° C. with boiling water of 98-100 ° C. to the semi-solid soybeans, and then separating 110 g It is preferable to make it by boiling for 1-15 minutes at, and to make the soymilk to be cooled to 80-90 ℃ and then to solidify by adding coagulant or brine.

In addition, the tofu is more preferably characterized in that it has a recess (hole) or hole (hole) to increase the surface area that mushroom mycelium can stick and increase the circulation of the air to facilitate the mushroom mycelium.

Another embodiment of the present invention for achieving another object of the present invention is prepared by the manufacturing method as described above, functional culture containing mushroom useful components, characterized in that the mushroom mycelium is cultured on the surface and inside of the tofu It may be tofu.

Hereinafter, with reference to the accompanying drawings, the technical features of the present invention will be described in detail.

1 is a flow chart showing a method for producing a functional culture tofu containing the mushroom useful ingredient according to an embodiment of the present invention.

As shown here, according to the present invention, the method for producing functional cultured tofu containing the useful ingredient of the mushroom is inoculated with liquid mushroom culture solution to the head (S10); And incubating the tofu inoculated with the liquid mushroom culture solution at room temperature for 1 day to 15 days (S20). The mushroom mycelium is cultured on the surface and inside of the tofu.

That is, the present invention by using the tofu itself as a medium to produce the mushroom mycelium on the surface and inside of the tofu, rather than conventionally added to the tofu in the form of liquid or powder in the form of mushrooms, The loss of useful ingredients is small and the application rate to the product is to be increased.

To this end, the present invention first undergoes a step (S10) of inoculating the liquid mushroom culture solution to the head. The inoculation of liquid mushroom culture in the head is to grow mushroom mycelium on the surface and inside of the tofu itself. Thus, the present invention is clearly distinguished from other conventional methods of adding the mushroom extract in the tofu manufacturing process.

The present invention is inoculated and cultured in a variety of mushroom hyphae that has not been proven or proven pharmacological effect to conventional tofu or tofu for mushroom culture not contaminated with the outside, the tofu itself of the mushroom mycelium itself It contains an active ingredient, that is, a functional complex polysaccharide (β-1-2, 1-3, 1-4, 1-6-D-Glucan, a polymer of glucose having at least two kinds), which is a physiologically active substance. By increasing the shelf life of the tofu through the advantage of the bacteria, the purpose is to produce and manufacture functional culture tofu that enhances the organoleptic, nutritional and food storage functions.

Accordingly, the liquid mushroom culture liquid inoculated tofu is not particularly limited as long as the mushroom mycelium can be grown using tofu as a medium. In addition, the liquid form or solid form may also be used without any limitation, but the present invention is characterized by using a liquid mushroom culture solution in order to facilitate the growth of the mycelium.

Specifically, the liquid mushroom culture liquid, tofu spawning various mushrooms known for its efficacy (permanent mushrooms, situation mushrooms, cordyceps, sour mushrooms, wheat mushrooms, shiitake mushrooms, oyster mushrooms, roe mushrooms and other known mushrooms) In order to use, the mushroom mycelium may be subjected to the liquid culture process according to a conventional method, in the present invention, the mushroom mycelium is specially cultured for 10 days at 25 ℃ on a plate medium containing PDA medium to prepare a liquid culture inoculum (S41), after preparing the liquid medium using the synthetic medium (S42), after inoculating the liquid culture inoculum in the liquid medium at 25 ℃ for 15 to 20 days (this is the rate of growth depending on the mushroom type and inoculation amount Because of different growth rate, the growth rate of mushrooms is good for around 15 days, and slow growth rate is more than 20 days. Of course, the culture may be carried out at 120 rpm for 20 days or more. More preferably, it is suitable to inoculate various mushrooms known to be effective in the mushroom culture medium so as not to be contaminated with various microorganisms in a sterile chamber to prepare a liquid mushroom culture solution.

Further, the mushrooms used in the present invention include, but are not limited to, mushrooms, wheat mushrooms, shiitake mushrooms, roe deer mushrooms, situation mushrooms, thirsty mushrooms, ganoderma lucidum mushrooms, Janna mushrooms, mushrooms, etc. It is apparent to those skilled in the art that any mushroom can be used.

In addition, the tofu used as a medium of the mushroom bacteria in the present invention is also not particularly limited, and it is natural that general tofu, including tofu for mushroom culture, is also included in the scope of the present invention. In particular, the manufacturing method of tofu used in the present invention is to wash and grind the soybeans soaked in water with a crusher, and the resulting soymilk at 110 ~ 121 ℃ (if the sterilization temperature lower than 110 ℃, microorganisms and spore spores in the medium This may be due to the presence of a large number of cells, which may lead to a competitive advantage or partial rot in mushroom culture, and sterilization at temperatures higher than 121 ° C. may cause protein denaturation and destroy useful components of the tofu. 110-121 degreeC is preferable, and sterilization in sterilization near 121 degreeC is especially preferable), and it boils for 1-15 minutes, and after adding an excitation coagulant, it shape | molds and compresses and manufactures all parts. In addition, the manufacturing method of tofu used in the present invention is carried out in a tofu manufacturing process in a sterile chamber (equipment to always blow out the air sterile 0.2㎛ Hepa-Filter) and by pressing the mushroom culture mold during the molding pressing process of tofu mushrooms It may be characterized by preparing a culture-only tofu.

More specifically, the tofu used in the present invention is soaked and swelled in water in a sterile chamber for tofu production, selected and washed soybeans for 5-8 hours in summer, 14-18 hours in winter (S31), so swelled Soybeans are not smelt produced and are then crushed with a millstone or grinding machine while adding boiling water at 98-100 ° C to increase the extraction efficiency of soy milk and useful ingredients (S32), in addition to the semi-solid soybean meal After boiling the water at 98 ～ 100 ℃, remove the sesame (S33), and then boil it at 110 ~ 121 ℃ for 1 ~ 15 minutes to make soymilk and cool it to 80 ~ 90 ℃ (S34). It is preferably prepared by adding and solidifying (S35).

After coagulation in this way, it is put into a cotton swab to make a tofu, and the soybean curd of cotton swab is injected into the whole tofu mushroom mold as it is so as not to break. have.

The present invention is to inoculate the mushroom spawn (liquid spawn) as described above after immersing all of the mushroom culture prepared in this way in the incubator (width 15cm, length 15cm, height 15cm, oxygen inlet cover). will be.

As above, after inoculating the liquid mushroom culture solution to the head, the step of incubating the tofu inoculated with the liquid mushroom culture solution at room temperature for 1 to 15 days (S20);

Here, the room temperature refers to a natural temperature without heating or cooling, and generally refers to a general temperature of a room. That is, the step, the mushroom inoculated mushroom tofu incubator may be incubated for 1 to 15 days at room temperature 24 ℃. In other words, the present invention is inoculated with various mushrooms known to be effective in the mushroom culture medium so as not to be contaminated with various microorganisms in a clean room, and then cultured at 24 ℃ for 1 to 15 days, the tofu itself has a mushroom mycelium itself Mushrooms as well as active ingredients of fungi, ie, functional complex polysaccharides (β-1-2, 1-3, 1-4, 1-6-D-Glucan, polymers of at least two kinds), It is a feature of the present invention to prepare functional tofu, including useful secondary metabolites resulting from the presence of mycelium in tofu medium.

As described above, the cultured tofu is characterized in that the mushroom mycelium is cultured on the surface and inside of the tofu, it is not easily infected by external contaminants through the advantage of the mushroom bacteria, prolongs the preservation and the physiology of the mushroom in the tofu itself It is characterized by the manufacture of high functional tofu containing the active substance.

In another embodiment of the present invention, in the tofu used as a medium of mushroom mycelium, as shown in Figure 2, the tofu increases the surface area to which the mushroom mycelium can stick and increases the circulation of the mushroom mycelium to increase the circulation of the mushroom mycelium. It is characterized by having a recess or hole to facilitate this.

Figure 2 is used in the production method of functional culture tofu containing the mushroom useful ingredient according to the present invention, is a photograph showing a tofu having a recess (recess) or hole (hole), the groove or hole is tofu production In the crimping and dehydration step of the process, the tofu is placed in a mushroom culture tofu production frame, and the tofu is formed by drilling holes at regular intervals.

In the present invention, by culturing mushroom mycelia, by making holes in the head at regular intervals to facilitate mycelial swelling, it promotes the circulation of aerobic mushroom bacteria by increasing the circulation of air, increasing the effective amount of mushroom mycelia, through mushroom mycelia advantage Tofu produced for the purpose of inhibiting microbial propagation may be used.

In addition, another embodiment of the present invention for achieving another object of the present invention is prepared by the manufacturing method as described above, containing the mushroom useful material, characterized in that the mushroom mycelium is cultured on the surface and inside of the tofu Functional culture tofu.

Functional culture tofu according to the present invention can be applied to the tofu at a lower cost through the above-described method more mycelia more nutritious than the fruiting body of the mushroom, it is helpful in food and high commercial utilization. In addition, since the shelf life of tofu, which is a high protein, can be extended, this increases the utilization rate of tofu food. In addition, the tofu protein will be broken down into amino acids by the mushroom bacteria, so that the absorption rate of the tofu is increased to nearly 100%, and the touch is softer, which is more suitable for the elderly. Such tofu is softer than conventional tofu and is considered to be more suitable for grandfathers and grandmothers.

In the present invention, in order to prevent excessive degradation of the tofu, in order to maximize the taste of the tofu by circulating at a suitable culture day and then stored at 4 ℃. In addition, the mushroom bacteria covering the tofu in the commercial use of the product is newly recognized by the consumer to enable a differentiation strategy in the tofu.

In addition, the present invention may be a method for ingesting the useful components of the mushroom in a more efficient manner in consideration of the fact that the medium tofu itself mushrooms mycelium is a food-use high tofu. According to the present invention, the mushroom bacteria cultured in the tofu may dissolve the useful components of the mushroom mycelium through the cooking step of the food to contain functionality in the food. By using tofu (common edible tofu) as a medium in which mushroom mycelia are cultured, it can be applied to all tofu dishes after incubation to increase the intake of useful ingredients of mushrooms.

Furthermore, the functional culture tofu according to the present invention, as well as the nutrients of the mushrooms and tofu itself, as a useful secondary metabolite produced by the presence of mushrooms as mycelium in the tofu medium, that is, as a self-decomposition of mushroom mycelium, polysaccharides anti-cancer ingredients such as poly saccharides and β-D-glucan, as well as cellulase, cellulases, laccases, lipases and polygalacturo Soybeans (polygalac turonases), proteases (proteases) such as dozens of hydrolyzed enzymes that are decomposed by a variety of substances exist in the content of the useful component is excellent.

Hereinafter, one preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings. The invention may be better understood by the following examples, which are intended for purposes of illustration of the invention and are not intended to limit the scope of protection defined by the appended claims.

Example 1 Preparation of Functional Cultured Tofu Containing Extracellular Polysaccharides from Strain Mushrooms

① Situation mushroom mycelium was incubated on a plate medium containing PDA medium (Difco) for 10 days at 25 ℃, punched (corkbore) with a diameter of 8mm was used as an inoculum, and in liquid culture (synthesis medium ( Galactose 1g / L, Sucrose 9g / L, Xylose 1g / L, Glucose 9g / L, Yeast Extract 0.5g / L, Peptone 2g / L, Potato / Dextrose Broth 2g / L, NH4H2PO4 0.5 g / L, DL-Serine 0.5g / L, KH2PO4 1g / L, CaCl2 0.6g / L, MgSO4 · 7H2O 2g / L, FeSO4 0.02g / L, ZnSO4 0.02g / L, MnSO4 0.02g / L, Thiamine HCl 1 × 10 −4 / L, pH was adjusted to 4.5) and incubated in a 250 ml baffled flask at 25 ° C., 120 rpm for 30 days. Through the above process to obtain a liquid culture liquid to be used as a spawn tofu for mushroom culture without external contamination.

② In order to minimize external pollution during tofu production, the tofu manufacturing process was carried out in a clean room (equipment so that the air with sterilization of 0.2㎛ Hepa-Filter is always blown out). After 2 kg of selected and washed soybeans were immersed and swelled in 20 L of water for 7 hours, and weighed 2.2 times as much as dry soybean, it was pulverized with a crusher while adding water at 99 ° C. After boiling water at 100 ° C. in the pulverized product, the sebum was separated, and then boiled at 110 ° C. for 1-15 minutes to prepare soy milk, and then coagulated by adding brine. Dehydration and molding were performed to obtain mushroom tofu.

③ put the prepared mushroom cultivated tofu and normal tofu in the incubator (width 15㎝, length 15㎝, height 15㎝, oxygen inlet cover) and inoculated 50ml each of known mushroom spawn (liquid spawn).

④ Inoculated all tofu and mushroom cultivation tofu incubator for 1 to 15 days at room temperature 24 ℃.

⑤ Completed functional functional tofu containing mushroom-derived physiologically active material after 1-15 days of cultivation. Through the above process, S. mushrooms envelop the whole tofu and suppress the growth of harmful microorganisms. Functional culture tofu containing polysaccharide was completed.

Example 2 Preparation of Functional Cultured Tofu Containing Extracellular Polysaccharides from Roebuck Mushrooms

① Roe deer mushroom was inoculated in potato / dextrose agar medium and stored at 4 ° C. and passaged every three months. The mushroom mycelium broth was then placed in potato / dextrose broth (pH 5) and seeded in a rotary shaker (120 rpm) at 25 ° C. After 10 days of incubation, 50 ml of the mushroom mycelium culture solution was pulverized in aseptic state, and then the culture medium was prepared in advance (20 g / L glucose, 2 g / L yeast extract, 2 g / L peptone, 0.46 g / L KH2PO4). , 0.5 g / L of MgSO 4 · 7H 2 O, pH adjusted to 4 before sterilization) was inoculated at 1% (v / v). The 500 ml Erlenmeyer flask containing 200 ml of the culture solution containing the pulverized product was incubated for 12 days in a rotary shaker at 120 rpm and 25 ° C. Through the above process to obtain a liquid culture liquid to be used as a spawn tofu for mushroom culture without external contamination.

② In order to minimize external pollution during tofu production, the tofu manufacturing process was carried out in a clean room (equipment so that the air with sterilization of 0.2㎛ Hepa-Filter is always blown out). After 2 kg of selected and washed soybeans were immersed and swelled in 20 L of water for 7 hours, and weighed 2.2 times as much as dry soybean, it was pulverized with a crusher while adding water at 99 ° C. After boiling water at 100 ° C. in the pulverized product, the sebum was separated, and then boiled at 110 ° C. for 1-15 minutes to prepare soy milk, and then coagulated by adding brine. Dehydration and molding were performed to obtain mushroom tofu.

③ put the prepared mushroom cultivated tofu and normal tofu in the incubator (width 15㎝, length 15㎝, height 15㎝, oxygen inlet cover) and inoculated 50ml each of known mushroom spawn (liquid spawn).

④ Inoculated all tofu and mushroom cultivation tofu incubator for 1 to 15 days at room temperature 24 ℃.

⑤ After culturing for 1 to 15 days, functional culture tofu containing a physiologically active substance derived from mushroom was completed.

Through the above process, the functional mushroom tofu containing the rotiferous mushroom-derived extracellular polysaccharide that the growth of harmful microorganisms suppresses the growth of harmful microorganisms covers the whole tofu.

Example 3: Preparation of Functional Tofu Containing Shitake Mushroom-derived Extracellular Polysaccharide

① Shiitake mushrooms were inoculated in potato / dextrose agar medium and stored at 4 ° C. and subcultured every three months. The mushroom mycelium broth was then placed in a potato / dextrose broth (pH 5) and spawned on a rotary shaker (120 rpm) at 25 ° C. After 10 days of the culture, 50 ml of the mushroom mycelium culture solution was pulverized in a sterile state, and then the culture medium (potato / dextrose medium 24g / L, malt extract 10g / L, peptone 1g / L, pH) was prepared in advance. Was inoculated at 1% (v / v) to 5 before sterilization. The 500 ml Erlenmeyer flask containing 200 ml of the culture solution containing the pulverized product was incubated for 24 hours in a rotary shaker at 120 rpm and 25 ° C. Through the above process to obtain a liquid culture liquid to be used as a spawn tofu for mushroom culture without external contamination.

② In order to minimize external pollution during tofu production, the tofu manufacturing process was carried out in a clean room (equipment so that the air with sterilization of 0.2㎛ Hepa-Filter is always blown out). After 2 kg of selected and washed soybeans were immersed and swelled in 20 L of water for 7 hours, and weighed 2.2 times as much as dry soybean, it was pulverized with a crusher while adding water at 99 ° C. After boiling water at 100 ° C. in the pulverized product, the sebum was separated, and then boiled at 110 ° C. for 1-15 minutes to prepare soy milk, and then coagulated by adding brine. Dehydration and molding were performed to obtain mushroom tofu.

③ put the prepared mushroom cultivated tofu and normal tofu in the incubator (width 15㎝, length 15㎝, height 15㎝, oxygen inlet cover) and inoculated 50ml each of known mushroom spawn (liquid spawn).

④ Inoculated all tofu and mushroom cultivation tofu incubator for 1 to 15 days at room temperature 24 ℃.

⑤ After culturing for 1 to 15 days, functional culture tofu containing a physiologically active substance derived from mushroom was completed.

Through the above procedure, the functional culture tofu containing shiitake mushroom-derived extracellular polysaccharides, which suppresses the propagation of harmful microorganisms, has been completed by the shiitake bacteria covering the whole tofu.

Experimental Example 1: Sensory Evaluation of Functional Cultured Tofu

40 men and women in their 20s to 50s were randomly selected, and the functional culture tofu prepared in Example 3 was subjected to a sensory test using color, taste, aroma, texture, and overall preference as test items. . At this time, the evaluation method used a five-point comparison scale method, which is very good (5 points), good (4 points), normal (3 points), bad (2 points), very bad (1 point). The final value was averaged. As a control, the packaged tofu purchased in the general market was used as a control. The results are shown in Table 1 below.

Table 1: Sensory test results of shiitake mushroom cultured tofu and normal tofu]

Tofu type color flavor incense Texture Overall preference General both 4.0 4.0 3.7 4.0 3.9 All shiitake culture 4.2 3.7 4.2 4.3 4.1

In addition, as a method for increasing the availability of the complex polysaccharide, tofu needles (cutting the tofu at 2 to 3 cm intervals and then roasted in a frying pan with oil) were prepared and sensory tests were performed together. At this time, the evaluation method used a five-point comparison scale method, which is very good (5 points), good (4 points), normal (3 points), bad (2 points), very bad (1 point). The final value was averaged. As a control, the packaged tofu purchased in the general market was used as a control. The results are shown in Table 2 below.

[Table 2: Sensory Test Results of Shiitake Mushroom Tofu and General Tofu]

Tofu type color flavor incense Texture Overall preference General both 4.1 4.0 3.8 4.0 4.0 All shiitake culture 4.2 4.5 4.1 4.3 4.2

Looking at the sensory test results of the mushroom culture tofu and general packaging tofu of Table 1, the color, aroma, and texture showed higher scores than general tofu. This is because the mushroom hyphae covers the tofu, and it seems to be because the mushroom's peculiar aroma in incense and the mushroom hyphae in texture are more excellent than the general tofu. But the taste is still slightly lower. This is due to the slight astringency of the mushroom itself.

However, looking at the sensory test results of the mushroom culture tofu needles and general tofu needles in Table 2, color, taste, aroma, texture, etc. in all respects came out higher than normal tofu. It is analyzed that the cooked tofu reduced mushroom's astringent taste and the mushroom's unique taste was harmonized with tofu, which showed a significant synergistic effect in terms of overall taste.

From the above sensory test results, the cultured tofu containing the useful ingredient of the mushroom and the bioactive substance first attracts the customer's attention from the shape of the hyphae covering the tofu. I could confirm it. However, this is not limited to the general cooking process to apply heat, it was confirmed that the taste can be improved better than ordinary tofu in taste.

Experimental Example 2: Extension of Shelf Life of Functional Cultured Tofu

In order to confirm the shelf life of the functional culture tofu containing the useful ingredient of the mushroom according to the present invention, the expiration date experiment was performed using the functional culture tofu according to the present invention and the packaged tofu purchased from the general market as a control.

In the experiment, on March 1, 2006, the functional culture tofu according to the present invention and the packaged tofu purchased from the general market were placed at room temperature, and the change of the tofu surface was observed with time. The result is as shown in FIG. Figure 3 is a photograph showing a shelf life extension experiment of functional culture tofu containing the mushroom useful ingredient according to the present invention.

As shown here, at the time of 12 days after the start of the experiment, the surface of the general packaging tofu caused by the growth of various molds and microorganisms, but the functional culture tofu according to the present invention through the advantage of the mushroom bacteria No rot caused by harmful mold and microbial propagation. It is thought that the mushroom mycelium containing the bioactive substance as a useful ingredient completely covers the tofu itself, so that no other harmful fungus has occurred. As such, the functional culture tofu according to the present invention has an effect of increasing the shelf life.

On the other hand, while the present invention has been shown and described with respect to certain preferred embodiments, the invention is variously modified and modified without departing from the technical features or fields of the invention provided by the claims below It will be apparent to those skilled in the art that such changes can be made.

As described above, inoculating the liquid mushroom culture solution to the head when in accordance with the present invention; And culturing the tofu inoculated with the liquid mushroom culture solution at room temperature for 1 day to 15 days, wherein the mushroom mycelium is cultured on the surface and inside of the tofu. It is possible to provide a method for producing functional cultured tofu and functional cultured tofu accordingly.

According to the present invention, since the mushroom mycelium is generated on the surface and inside of the tofu by using the tofu itself as a medium, the mushroom in the manufacturing process rather than adding the mushroom useful ingredient to the tofu in liquid or powder form The loss of useful ingredient is small and the application rate to the product has a high effect.

In the present invention, in the pressing and dehydration process of the general tofu production process, tofu is placed in a mushroom culture tofu production frame, and the tofu can be formed to have a certain interval of grooves or holes, that is, holes to promote the adhesion of mushroom mycelium. It works. After the mushroom culture tofu is prepared, inoculate asymptomatically known useful fungi with sterile incubation for 1 to 15 days, and then culture the tofu in a form in which the mushroom hyphae containing the bioactive substance as a useful ingredient completely covers the tofu itself The shelf life of tofu can also be increased.

In addition, the present invention by inoculating and cultivating various mushrooms in the tofu to know the efficacy or unknown until now, it shows a markedly improved effect in terms of sensory, such as color, taste, texture, especially fragrance compared to normal tofu, nutrition In addition to the nutritional properties of tofu itself, the excellent pharmacological effects of the mushroom complex polysaccharide are not only due to the effects of immune activity, hypoglycemia, lipid lowering, and exercise enhancement, but also useful secondary metabolites produced by mushrooms as mycelium in tofu medium. The synergistic effect can be provided to provide a high-functional tofu that has an excellent effect on the prevention of adult diseases and health promotion.

Accordingly, the present invention is a very useful invention for the food industry because it provides a new type of tofu excellent in functionality of sensory and nutritional aspects.

Claims (5)

Inoculating the liquid mushroom culture solution to the head; And Culturing the tofu inoculated with the liquid mushroom culture solution at room temperature for 1 day to 15 days; wherein the mushroom mycelium is cultured on the surface and inside of the tofu, the functional culture containing the useful ingredient of the mushroom Tofu manufacturing method. According to claim 1, wherein the liquid mushroom culture liquid, After incubating mushroom mycelia on a plate medium containing PDA medium for 10 days at 25 ℃ to prepare a liquid culture inoculum, after preparing a liquid medium using a synthetic medium, the liquid culture inoculum was inoculated into the liquid medium and then 25 ℃ Method for producing a functional culture tofu containing a useful ingredient of the mushroom, characterized in that it is produced by incubating at 120rpm for 15 to 20 days. According to claim 1, The tofu, Selected and washed soybeans, soaked and swelled in water for 5-8 hours in summer, 14-18 hours in winter, and soybeans and useful components to increase the extraction efficiency of soy milk and useful ingredients without swelling. After adding the boiling water of crushed with a millstone or a crusher, and then adding the boiling water of 98-100 ℃ to the semi-solid state of the crushed semi-solid state to separate the biji, and add 1-15 minutes at 110 ℃ Method of producing a functional culture tofu containing mushrooms useful ingredient, characterized in that the boiled in to make soy milk, cooled to 80 ~ 90 ℃ cooled, and then coagulated by adding a coagulant or brine. According to claim 1, wherein the tofu mushrooms, characterized in that the mushroom has a recess (hole) or hole (hole) to increase the surface area to which the mushroom mycelium can stick and increase the circulation of air to facilitate the mushroom mycelium sticking Method for producing functional cultured tofu containing useful ingredients. A functional cultured tofu containing mushroom useful ingredient, which is prepared by the method according to any one of claims 1 to 4, wherein the mushroom mycelium is cultured on the surface and inside of the tofu.

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