KR100860705B1 - Making method for soybean curd using ocean deep water and chlorella - Google Patents

Abstract

The present invention comprises the steps of: a) immersing dried soybeans in water, washing with clear water and crushing using a grinder; b) mixing chlorella concentrate or powder in soymilk with pulverized pulverized soybean paste or soybeans and mixing them uniformly c) adding the deep sea water to the soymilk and chlorella mixed solution together with the brine, d) compressing the solidified tofu to form a tofu to complete the tofu, and the method of preparing tofu comprising deep sea water and chlorella. The functional tofu, which contains chlorella's high nutritional value and various mineral components of deep sea water, can provide functional tofu that is excellent in taste and texture.

Chlorella, deep sea water, minerals, functional, tofu

Description

Making method for soybean curd using ocean deep water and chlorella}

The present invention comprises the steps of: a) immersing dried soybeans in water, washing with clear water and crushing using a grinder; b) mixing chlorella concentrate or powder in soymilk with pulverized pulverized soybean paste or soybeans and mixing them uniformly; c) adding the deep sea water to the soymilk and chlorella mixed solution together with the brine, d) compressing the solidified tofu to form a tofu to complete the tofu, and the method of preparing tofu comprising deep sea water and chlorella. It is about functional tofu.

Chlorella, a freshwater or seawater green algae belonging to the Chlorella family of green algae, contains more chlorophyll than normal vegetables, and is also called a substitute for green-yellow vegetables. Vitamin A, B ₁ , B ₂ , B ₁₂ , C, E, K, Iron, Calcium, Phosphorus, Potassium, Magnesium, etc. are evenly distributed. Chlorella strengthens bone density in postmenopausal women. It is reported that this cleansed and acidic blood is converted to normal weak alkaline. In Japan, chlorella is known to have a cadmium-releasing effect, and it has begun to explode in popularity.

Therefore, chlorella is known to have good balance of essential nutrients, and it is known to be effective in constitution improvement, immunity enhancement, toxin excretion, and growth promotion. In addition, indirect use of chlorella as food or incorporation into other foods has been studied, for example, to promote the development of microorganisms such as lactic acid bacteria, or to purify contaminated water, or to mix it with livestock feed. Also used. Japan, Taiwan, and many other countries in Southeast Asia and the West have chlorella powdered and mixed in order to increase the nutritional value of children's school meals. Recently, it is used in various forms of foods such as ramen, bread, sweets, and cosmetics using chlorella, but most of them stay at health supplements such as tablets, granules, drinks, and concentrates.

Deep sea water is a seawater that is more than 200m deep without sunlight reaching deep water. The deep water, which is strictly meaning that the temperature is about 2 ℃, does not actively mix with warmer water near the upper surface of the water. They exist as borders with each other like oil and oil. No sunlight, no photosynthesis, no nutrients consumed, and richer mineral nutrients such as nitrogen, phosphorus, and silicon compared to surface water. Increasing utilization and importance in the field is attracting attention. In 2001, the Ministry of Maritime Affairs and Fisheries entered deep water development research in Korea. It is rich in minerals and can be used in the whole beverage. It is refreshing and has very few bacteria, which promotes fermentation. .

Therefore, when the chlorella and the deep sea water are applied to foods together, they can not only give their nutritional and functional characteristics, but can also expect their complementary and synergistic nutritional and functional effects. However, existing tofu has traditionally been emphasized as a high protein food, and it is simply made from soybean raw materials, and nutritional and functional limitations and taste or form are not differentiated.

In order to solve the problems of the prior art as described above, the present invention using chlorella and deep sea water to preserve or improve the taste, aroma and texture of the existing tofu, while utilizing the high nutrients of chlorella and various mineral components of deep sea water It aims to provide a new type of differentiated functional tofu.

In order to achieve the above object, the present invention comprises the steps of: a) immersing dried soybeans in water, washing with clear water and crushing them using a grinder; b) adding chlorella concentrate or powder to soymilk with pulverized soybean dough or soybeans; C) adding the deep sea water to the soymilk and chlorella mixed solution together with the brine, and d) pressing the solidified tofu to form a tofu to complete the tofu. It relates to a method for producing tofu comprising and functional tofu thereof.

More preferably, the present invention, soaked in 10kg of dried soybeans in water for 24 hours, when the beans are completely blown, washed twice with clear water and crushed using a grinder, b) adding 1 liter of chlorella concentrate to the ground soybean dough Uniformly mixing, c) filtering soybeans using a filter and heating the separated soymilk and chlorella mixed solution at 100-120 ° C. for 1 to 2 minutes, d) 100cc of brine powder, 200cc of salt powder and 250cc of deep seawater It was dissolved in 1 liter of water and added to the heated soymilk and chlorella mixed solution, e) 5 to 10 minutes after the solidified tofu into the mold and pressed for 15 minutes to complete the tofu comprises It provides a method of manufacturing tofu containing chlorella and deep sea water.

In addition, the present invention, a) soaked 10kg dried soybeans in water for 24 hours, and when the beans are completely blown, washed twice with clear water and crushed using a grinder, b) crushed soybeans using a filter from the crushed soybean dough Filtering and separating soymilk, c) adding 0.5 liter of chlorella concentrate to soymilk, mixing uniformly and heating at 100 ~ 120 ℃ for 1 ~ 2 minutes, d) 100cc of brine powder, 200cc of salt powder and 250cc of deep sea water Dissolving and diluting in 1 liter of water and adding to the heated soymilk and chlorella mixed solution, e) Chlorella, characterized in that 5 to 10 minutes after the solidified tofu in a mold to press for 15 minutes to complete the tofu And tofu containing deep sea water.

In addition, the present invention is a) soaked 10kg dried soybeans in water for 24 hours and when the beans are completely blown, washed twice with clear water and crushed using a grinder, b) filtering soybeans using a filter from the crushed soybean dough Dissolving the soy milk and heating at 100-120 ° C. for 1 to 2 minutes, c) mixing 30-40 g of chlorella powder uniformly in 1 liter of water and adding it to the heated soy milk to mix it uniformly, d) 100cc, 200cc of salt powder and 250cc of deep sea water are dissolved and diluted in 1 liter of water and added to the heated soymilk and chlorella mixture, e) 5 to 10 minutes later, the curd soft tofu is placed in a mold and pressed for 15 minutes. It includes a manufacturing method of tofu containing chlorella and deep sea water, characterized in that the step of completing.

The composition, the addition ratio and the manufacturing process conditions of the above-described materials are optimized through endless repeated experiments of the present inventors, and are selected in consideration of taste, aroma and texture as well as functional characteristics of the final product.

In the above manufacturing method, the time of soybean soak is correlated with the water temperature and varies depending on the season, and also varies depending on the day and night, so that when the beans are soaked and split in about 7-8 hours in summer and about 24 hours in winter, You should adjust the time so that it disappears and you feel a squeaking sound when you split at both ends.

The concentration of soy milk to be separated can be selected according to the hardness of the finished tofu product, and usually 5 ~ 9 degrees bric concentration is appropriate.

As the above-mentioned water powder, calcium sulfate, magnesium chloride, calcium chloride, gluconodeltalactone, and mixtures thereof, which are commonly used, may be used.

The chlorella concentrate or powder is collected from natural products, processed or seeded culture in natural field culture or indoor culture, or aseptic tank (fermentation tank) culture, washed and washed and then concentrated or powdered. Chlorella grows very fast, so it can grow independently, semi-independence, heterotrophic, etc. In the case of powder products, it is collected from food → artificial culture → additive → natural culture → filtration → spray drying in consideration of safety and digestibility as food. Commercial products produced by the process can be used.

Hereinafter, the content of the present invention will be described in more detail by the following examples. However, these examples are only presented to understand the content of the present invention, the scope of the present invention is not limited to these embodiments.

< Example  1>

After picking out foreign substances (stones and other grains) contained in soybeans and spoiled or rotten beans, soak 10 kg of dried beans in water for 24 hours, and wash them twice with clear water when the beans are completely blown and the shell is completely extended. The dirt, dirt, etc. attached to the soil was removed, and the heat resistant bacteria attached to the soybeans were completely removed and finely ground using a grinder grinder. Add 1 liter of chlorella concentrate containing 15 billion cells per ml to crushed soybean paste and mix it evenly. Filter soybeans using a filter and separate soymilk (soybean solution) and chlorella mixture 100 Heated at 2 ° C. After waiting for the mixture to reach 80 ~ 85 ℃, remove the remaining foam, and then dissolve and dilute 100cc of commercially available salt water (calcium sulfate), 200cc of salt powder (sodium chloride), and 250cc of deep sea water in 1 liter of water. It was added to the heated soy milk and chlorella mixed solution, and after about 10 minutes, the coagulated soft tofu was spread out on a mold to cover the soft tofu, and then pressed by a hydraulic press for 15 minutes to complete the tofu.

< Example  2>

After picking out foreign substances (stones and other grains) contained in soybeans and spoiled or rotten beans, soak 10 kg of dried beans in water for 24 hours, and wash them twice with clear water when the beans are completely blown and the shell is completely extended. The dirt, dirt, etc. attached to the soil was removed, and the heat resistant bacteria attached to the soybeans were completely removed and finely ground using a grinder grinder. Filter the soybeans from the crushed soybean dough using a filter to separate the soy milk (soybean solution), and add 0.5 liters of chlorella concentrate containing 15 billion cells per ml of soy milk. It heated at 100 degreeC for 2 minutes. After waiting for the mixture to reach 80 ~ 85 ℃, remove the thin foam and dissolve and dilute 100cc of commercially available salt water (calcium sulfate), 200cc of salt powder (sodium chloride), and 250cc of deep sea water in 1 liter of water. It was added to the heated soy milk and chlorella mixed solution, and after about 10 minutes, the coagulated soft tofu was spread out on a mold to cover the soft tofu, and then pressed by a hydraulic press for 15 minutes to complete the tofu.

< Example  3>

After picking out foreign substances (stones and other grains) contained in soybeans and spoiled or rotten beans, soak 10 kg of dried beans in water for 24 hours, and wash them twice with clear water when the beans are completely blown and the shell is completely extended. The dirt, dirt, etc. attached to the soil was removed, and the heat resistant bacteria attached to the soybeans were completely removed and finely ground using a grinder grinder. Soybean milk was removed from the ground soybean dough using a filter to separate soymilk (soybean solution), and then heated at 100 ° C for 2 minutes. 35 g of commercially available chlorella powder is uniformly mixed with 1 liter of water, added to heated soymilk, and mixed evenly. The mixture is waited for 80 to 85 ° C., and then the thin remaining bubbles are removed. 100cc of brine powder (calcium sulfate), 200cc of salt powder (sodium chloride) and 250cc of deep sea water are dissolved and diluted in 1 liter of water, and added to the heated soymilk and chlorella mixed solution. Spread and wrap the soft tofu and compress it for 15 minutes using a hydraulic press to complete the tofu.

<Sensory test>

Through the above examples, functional tofu prepared using chlorella and deep sea water and commercial tofu (hereinafter referred to as “comparative example”) prepared by a conventional method without using chlorella and deep sea water were stored at a refrigerated temperature for 24 hours. After that, the sensory test was performed on 20 trained sensory test agents, and the results are shown in Table 1 below. The sensory test items were color, taste, aroma, texture, and overall acceptability. Five points were scored according to the five-point scale method, and the test subjects scored according to the following evaluation criteria.

5: very good

4: good

3: normal

2: bad or not good

1: very bad

Item Comparative example Example 1 Example 2 Example 3 Color 3.5 4.4 4.8 4.0 flavor 3.9 4.4 4.3 4.0 incense 4.0 4.2 4.2 3.9 Organization 3.5 3.6 4.1 4.0 Overall preference 3.5 4.0 4.2 4.1

As a result of tasting conventional tofu and functional tofu using chlorella and deep sea water of the present invention, the functional tofu of the present invention was obtained in color, taste and texture. In particular, the color of Chlorella's unique green pigment was spread evenly throughout the tofu, indicating high sensory acceptability, resulting in a health-oriented visual effect. The taste and aroma also showed similar or superior results to the comparative example, which may be due to the antioxidant component contained in the deep sea water and the optimized process conditions of the present invention. In particular, the texture of Example 2 and 3 showed very good results, there was a descriptive analysis that the texture of the head is very soft and very soft. Therefore, as a result, functional tofu using chlorella and deep sea water of the present invention recorded superior sensory scores in overall preference as compared with the comparative example.

As described in detail above, functional tofu using chlorella and deep sea water prepared by the present invention infiltrate high nutritional value of chlorella and various mineral components of deep sea water into the tofu tissue to reinforce the nutritional value of existing tofu in a more balanced manner. To provide nutritionally strengthened tofu. Furthermore, it is possible to provide functional tofu that contains these functional materials but also excellent in taste and texture, and the chlorella's unique pigment component is deposited to give a visual effect that can remind the sense of health in a sensual sense, and the optimized process of the present invention. Through this, it can provide more tofu and soft tofu. Tofu, which has traditionally used soybeans as its main ingredient, will be able to provide new, health-oriented, differentiated tofu products with new functional ingredients.

Claims (5)

delete a) soaking 10kg of dried beans in water for 24 hours, and when the beans are completely blown, wash them twice with clear water and crush them using a grinder. b) add 1 liter of chlorella concentrate to the ground soybean dough and mix them uniformly. Step, c) filtering soybeans using a filter and heating the separated soymilk and chlorella mixed solution at 100 ~ 120 ℃ for 1 to 2 minutes, d) 100cc of brine powder, 200cc of salt powder and 250cc of deep seawater to 1 liter of water Dissolving and diluting and adding the heated soymilk and chlorella to the mixed solution, e) 5-10 minutes later, the solidified tofu is placed in a mold and pressed for 15 minutes to complete the tofu. Tofu manufacturing method comprising. a) Soak 10 kg of dried soybeans in water for 24 hours, and when the beans are completely blown, wash them twice with clear water and crush them using a grinder. b) Filter bean soybeans using a filter from the ground soybean dough and separate soymilk. C) adding 0.5 liters of chlorella concentrate to soymilk for uniform mixing and heating at 100-120 ° C. for 1 to 2 minutes, d) dissolving 100cc of brine powder, 200cc of salt powder and 250cc of deep seawater in 1 liter of water. Adding dilution to the heated soymilk and chlorella mixed solution, e) chlorella and deep sea water comprising the step of completing the tofu by putting the solidified tofu into the mold after 5 to 10 minutes and pressing for 15 minutes. Tofu manufacturing method. a) Soak 10 kg of dried soybeans in water for 24 hours, and when the beans are completely blown, wash them twice with clear water and crush them using a grinder. b) Filter bean soybeans using a filter from the ground soybean dough and separate soymilk. Step 1 to 2 minutes at 100 ~ 120 ℃, c) 30 ~ 40g of chlorella powder uniformly mixed in 1 liter of water and added to the heated soymilk to mix uniformly, d) 100cc water, salt powder Diluting 200cc and deep seawater 250cc in 1 liter of water and adding the mixture to the heated soymilk and chlorella mixed solution, e) after 5-10 minutes, put the solidified tofu into a mold and press for 15 minutes to complete the tofu. Method for producing tofu comprising chlorella and deep sea water, characterized in that made. Functional tofu containing chlorella and deep sea water, which are prepared by the method of any one of claims 2 to 4.