KR101164930B1 - Preparation method of soybean curd comprising sorghum with reinforced tannin and dietary fiber - Google Patents

Abstract

The present invention comprises the steps of mixing the sorghum powder in liquid liver water; And
Adding the liquid liver water mixed with the sorghum powder to the soymilk
It provides a method for producing hydrocephalus to which the tannin component and dietary fiber comprising a reinforced.

Description

Preparation method of soybean curd comprising sorghum with reinforced tannin and dietary fiber}

The present invention relates to a method for producing functional tofu, and more particularly, to a method for producing hydrocephalus to which tannin component and dietary fiber are reinforced.

Tofu (soybean curd) is a processed food that has been eaten as a protein source in Korea, China, Japan, etc. It is lighter than other processed foods and has a higher content of essential amino acids, which is easy to lack in grain-oriented diets. It is a good food. Tofu is a vegetable food that is rich in inorganic ingredients and contains a large amount of functional ingredients such as isoflavones, saponins, and oligosaccharides.

The nutritional content of tofu differs depending on the extraction of soy milk, the type of coagulant, and the soybean varieties. However, it contains 85% moisture, 7.8% crude protein, 4.2% crude fat, and 84 kcal per 100 g.

The general method of manufacturing tofu is to crush and wash the soy beans, boil for 30 to 40 minutes, filter through a sieve, separate soy milk and sesame seeds, add coagulant, soy milk solution, and squeeze the protein. Put it in a tofu box, put it on a push stone, drain the water, and after a certain time, cut the tofu into a suitable size and produce it.

Tofu, however, is removed from most dietary fiber in the manufacturing process and is poorly preserved due to a large amount of water, which makes it difficult to store and distribute it. Research is being actively conducted to enhance the functionality of the tofu and improve its shelf life by adding the natural material containing the tofu to the tofu.

Sorghum, Sorghum bicolor L. Moench) is an annual herb with monocotyledonous rice plant, which is one of the important cereals after rice, barley, wheat and corn, and is mainly consumed for food. Sorghum contains a large amount of active ingredients such as dietary fiber and phenolic compounds. Most of the phenolic compounds are composed of flavonoids, tannins, and phenolic acids. Sorghum has been reported to inhibit HMG-CoA reductase activity, a cholesterol biosynthesis-related enzyme, and many reports have been made on the antioxidant properties of sorghum phenolic compounds.

Tannin, one of the phenolic compounds present in sorghum, is one of the most important ingredients of tea and is deeply involved in the taste, aroma and color of tea and is known to have various physiological effects. Among them, condensed tannins (polymeric tannins) are known to exhibit higher antioxidant activity and lower physiological activities such as lowering cholesterol, anticancer, anti-inflammatory, and cardiovascular disorders compared to monomerib tannins. In addition, tannins in sorghum are known to be cereals with high physiological activity in humans in most condensed forms.

However, despite many studies on the production of functional tofu as described above, there have not been reported examples of tofu production by adding sorghum powder, and many functional additives are not uniformly mixed in the tofu, thereby degrading the commerciality. Is being pointed out.

The present invention has been made to solve these problems with the prior art as described above,

Its purpose is to provide sorghum tofu with excellent commerciality and improved health functionalities by adding sorghum containing uniformly high physiologically active functional substances such as condensation tannins during tofu production. Developing new consumer demand for sorghum without consumers.

The technical problem of the present invention as described above is achieved by the following means.

(1) mixing the sorghum powder to the liquid liver water; And

Tannin component and dietary fiber-reinforced hydrocephalus head comprising the step of adding the liquid liver water mixed with the sorghum powder to soymilk.

(2) The method according to claim 1,

The sorghum powder is a method for producing sorghum tofu with tannin component and dietary fiber, which is characterized in that it is pulverized after roasting sorghum.

(3) The method according to claim 1,

Roasting process is a method for producing tannin component and dietary fiber reinforced tofu head, characterized in that it comprises a step of crushing after sorghum at 180 to 200 ℃ for 30 to 60 minutes.

(4) The method according to 1 or 2,

Millet powder is obtained by sieving a sieve of 60 mesh or more.

(5) The method according to claim 1,

Sorghum powder is 3 to 10 parts by weight based on 100 parts by weight of the raw soy milk used in the production of soy milk solution, characterized in that the production method of chicken head tofu reinforced with tannin component and dietary fiber.

(6) The method according to 1,

Soybean milk as a raw material of soy milk is a method for producing chicken tofu with enhanced tannin component and dietary fiber, which is immersed in water for 10 to 24 hours.

(7) (a) roasting sorghum at 180 to 200 ° C. for 30 to 60 minutes, then pulverizing, smashing with a 60 mesh sieve to obtain sorghum powder;

(b) immersing the raw soybeans for 10 to 24 hours, pulverizing with water, boiling for 30 to 40 minutes, and then separating the soymilk;

(c) mixing 3 to 10 parts by weight of the sorghum powder obtained in step (a) with respect to 100 parts by weight of the raw soybeans to the liquid liver containing 2 to 4% by weight of gansu powder to obtain liquid gansu; And

(d) a method for producing hydrocephalus to which tannin component and dietary fiber have been strengthened, comprising the step of preparing tofu by adding the liquid liver water obtained in step (c) to soymilk.

(8) Sorghum bean curd supplemented with tannin and dietary fiber prepared according to (1).

According to the present invention, a sorghum tofu containing physiologically active functional substances such as condensed tannins is added uniformly during the production of tofu to provide a commercially available sorghum tofu which has excellent merchandise and improved health functionalities, and furthermore, It is possible to develop new consumer demand for sorghum without distinct consumers.

1 is a manufacturing process diagram of chicken pox head in accordance with the present invention.
Figure 2 is a photograph of the prototype of the male tofu prepared according to the present invention [a: tofu prepared by adding the sorghum without mixing to the liquid water, b: tofu prepared by mixing the sorghum powder into the liquid water]

The present invention comprises the steps of mixing the sorghum powder in liquid liver water; And

It provides a tannin component and dietary fiber reinforced hydrocephalus head comprising the step of adding the liquid liver water mixed with the sorghum powder to soymilk.

In another aspect, the present invention provides a hydrocephalus tofu tannin component and dietary fiber prepared by the above process.

Sorghum tofu according to the present invention is characterized in that sorghum containing physiologically active functional substances such as condensed tannins is uniformly mixed in the existing tofu composition.

In the above, the sorghum powder contains tofu the functionally active ingredients of sorghum including the condensed tannins, which are known to exhibit high antioxidant activity, lowering cholesterol, anti-cancer, anti-inflammatory and cardiovascular disorders, and a delicious taste of cereals. It is added to make it possible.

At this time, when the added amount of the sorghum is less than 3 parts by weight based on 100 parts by weight of the raw soybeans, there is a problem in that the delicious taste of the grains is hard to be exhibited and the required physiological activity is difficult to be expected. If it exceeds 10 parts by weight with respect to parts by weight there is a disadvantage that the head is receded and molding is not well achieved. Therefore, when manufacturing the tofu, the addition amount of the sorghum is preferably added in the range of 3 to 10 parts by weight based on 100 parts by weight of the raw soybeans.

1 is a manufacturing process of functional tofu added with sorghum powder according to a preferred embodiment of the present invention. The manufacturing process of the functional tofu according to the present invention will be described in detail with reference to FIG. 1 as follows.

<Preparation stage of raw materials>

All purchased soybeans and sorghum are precipitated and selected and washed in clear water, soybeans are immersed for 10 hours or more at room temperature (S1). Since the physiologically active ingredients of sorghum are mainly concentrated in the epidermis, sorghum used in the head of the head to improve the health function of the finished head of the head is not recommended or if possible, it is better to use sorghum.

<Sorghum Plant Manufacturing Stage>

Sorghum is preferably washed and then roasted and crushed for 30 to 60 minutes, and then prepared by sieving at 60 mesh or more (S2). Roasting the sorghum for 30 to 60 minutes before crushing it, the starch, tannin component, and dietary fiber of sorghum are activated by heat to supplement the unique taste of grains when ingested, and antioxidant of phenolic compounds such as condensed tannins activated by heat The purpose is to improve function. In addition, when the powder is finely powdered to 60 mesh or more, the texture of the finished tofu is soft and soft.

<Processing step of chicken head tofu>

Soaked 300g soybeans are immersed for 10 hours or more, preferably 10 to 24 hours, pulverized by adding 3,000 mL of water and boiled for 30 to 40 minutes, and then separated into soybean milk and soybeans using a filter net and cotton cloth (S3). -One). Separation process was repeated 1 or 2 times using a filter net and cotton cloth to make soybean milk solution, which is a raw material for tofu production.The soymilk solution is boiled sufficiently in low heat for 30-40 minutes at a temperature of about 100 ° C to heat the protein. The result is microbial sterilization of soy milk (S3-2).

When the soy milk cools to between about 80 to 90 ° C. add the brine and sorghum powder (S3-3). At this time, according to the method of adding a functional material in the production of a conventional functional tofu, while the functional material itself is added to the soy milk in a fixed amount, in the present invention, a liquid coagulant prepared by adding a coagulant (spacing powder) in a hot water to 2 to 4% by weight of flour, or 2 to 4 g of hot water and 100 mL of hot water) to add soymilk powder mixed with soy milk powder, which is a sorghum powder mixed with 100% soybean powder of 100% soybean powder. By allowing the sorghum powder to soak evenly without agglomeration, it is possible to produce functional tofu which is superior in the form of prepared tofu and the uniformity of antioxidant properties than the process of injecting sorghum as it is.

Soymilk solution, which solidified, was poured with a cotton cloth and poured into a mold and pressed for about 30 minutes to prepare tofu (S3-4), and soaked in cold water for 10 minutes to remove the water added to the tofu and cut to a certain size (S3). -5). In the manufacture of tofu with added sorghum powder, tofu is formed later than normal tofu, so it is better to press and mold with sufficient time and force.

<Packing stage of tofu>

The cut tofu is put into a packaging case and sterilized by a hot water heater, and then put into a cold water to be cooled (S4).

The hydrocephalus tofu of the present invention obtained according to the above process is uniformly added to the tofu containing physiologically active high functional substances such as condensed tannins, and can exhibit excellent physiological activity.

Hereinafter, the content of the present invention will be described in more detail with reference to Examples. However, it should be noted that these Examples and Experimental Examples are only illustrated for the understanding of the present invention and do not limit the scope of the present invention.

<Example 1> Preparation of hydrocephalus tofu 1

Soybeans used as raw materials for tofu production were made using soybeans harvested in 2008 from the National Institute of Crop Science. The soy milk was separated by immersing the raw soybeans for 10 hours, crushed with water, and boiled for 30 minutes. The sorghum was roasted for 30 minutes and then ground and smashed with 60 mesh sieve to obtain sorghum powder.

3 parts by weight of the sorghum powder was mixed with 100 parts by weight of the raw soybeans to a liquid water containing 3% by weight of gansu powder to prepare a liquid liver. Tofu was prepared by adding the prepared liquid water to soymilk.

<Example 2> Preparation of hydrocephalus tofu 2

Tofu was prepared in the same manner as in Example 1, except that 10 parts by weight of sorghum powder was added to the liquid liver water based on 100 parts by weight of the raw soybeans.

<Example 3> Preparation of hydrocephalus tofu 3

Tofu was prepared in the same manner as in Example 1 except that 7 parts by weight of sorghum powder was added to 100 parts by weight of the raw soybean.

&Lt; Comparative Example 1 &

Tofu was prepared in the same manner as in Example 3 except that the same amount of sorghum powder was added to the soymilk solution as it was.

Experimental Example 1 General and Inorganic Components of Sorghum Tofu According to Sorghum Content

The prepared tofu was dried and then weighed to determine the yield. The moisture content of the raw materials and the tofu were measured by 105 ° C atmospheric pressure drying, and the dietary fiber content was measured using a megazyme total dietary fiber kit.

As a result of measuring the yield of the prepared tofu according to the ratio of sorghum added as shown in Table 1. The yield and moisture content of the tofu added with 3 and 10 parts by weight of roasted sorghum were slightly increased, compared to the yield and moisture content of tofu prepared using only raw soybeans. The dietary fiber content of tofu was 18-62% higher than that of sorghum-free tofu compared to no tofu. .

General Ingredients of Sorghum-Added Tofu According to Sorghum Content Treatment method yield(%) moisture(%) Dietary Fiber(%) Tofu-free Tofu 46.8 65.2 2.14 Tofu with Roasted Sorghum Powder 3% 51.4 67.2 2.51 Tofu with 10% roasted sorghum powder 58.0 67.2 3.45

Experimental Example 2 Analysis of Total Polyphenol and Tannin Contents and Antioxidant Activity of Soybean Curd

The total polyphenol content of the prepared tofu extract was prepared as a calibration curve using the standard of garlic acid and expressed in mg dry basis of the sample g. The total tannin content was prepared as a calibration curve using tannic acid as a standard and expressed in mg dry basis of the sample g. In other words, add 1 mL of 95% ethanol and 1 mL of distilled water to 1 mL of the sample solution, shake well, and add 5% Na ₂ CO _3. After adding 1 mL of solution and 0.5 mL of 1 N Folin-ciocalteu reagent, the solution was developed at room temperature for 60 minutes and the absorbance was measured at 725 nm.

Antioxidant activity of hydrocephalus was measured by extracting 80% ethanol tofu prepared by adding sorghum powder to the antioxidant activity by ABTS cation decolorization assay. 7.4 mM of ABTS (2,2'-Azino-bis-3-ethylbenzo-thiazoline-6-sulfonic acid) and 2.6 mM of potassium persulfate were left in the dark for one day to form ABTS cations, and the solution was absorbed at 735 nm. It was diluted with distilled water using a molar extinction coefficient (ε = 3.6 × 10 ⁴ M ⁻¹ cm ⁻¹ ) so that the value was 1.4-1.5. 50 μl of the extract was added to 1 mL of diluted ABTS solution, and the change in absorbance was measured exactly 30 minutes later. The same amount of L-ascorbic acid was added as a standard, and the total antioxidant capacity was AEAC (L-ascorbic acid equivalent antioxidant capacity, mg AA eq / g, dry basis).

As a result of measuring the tannin and antioxidant activity of the tofu prepared by adding 3 parts by weight and 10 parts by weight of sorghum, the tannin content was increased by 33 to 61% and the antioxidant activity was increased by 31 to 53% compared to the tofu-free tofu as shown in Table 2. As the amount of sorghum added increased, it was more pronounced. Antioxidant activity of natural products has the property of donating electrons to active radicals and inhibiting lipid oxidation in foods, and inhibiting aging by active radicals in the human body. Radical scavenging action prevents human disease and aging. Plays an important role.

Therefore, the results showed that the addition of roasted sorghum flour with stable antioxidant activity to heat during tofu production increased tannin content, which showed physiological activities such as lowering cholesterol, anticancer, anti-inflammatory, and cardiovascular disorders. I could confirm the help.

Antioxidant Components and Antioxidant Activity According to the Amount of Sorghum Treatment method Polyphenol (mg / g) Tannins (mg / g) AEAC * Tofu-free Tofu 0.95 0.33 77.0 Tofu with 3% of roasted sorghum 1.27 0.44 100.8 Tofu with 10% roasted sorghum 1.56 0.53 117.9

* AEAC: L-ascorbic acid equivalent antioxidant capacity (mg AA eq / 100 g sample)

Experimental Example 3 Differences in the Shape of Tofu According to the Method of Adding Sorghum Powder

Figure 1a is a tofu prepared by Comparative Example 1, Figure 1b is a tofu prepared by Example 3 tofu of Figure 1a shows a state that the functional sorghum powder with high content of tannins and dietary fiber aggregated in the tofu, It can be seen that the tofu of Example 3 prepared by mixing in liquid water is produced by mixing the sorghum powder to produce a uniform and commercially available tofu.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it will be understood by those of ordinary skill in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. It can be understood that

Claims (8)

(a) roasting sorghum at 180 to 200 ° C. for 30 to 60 minutes, then pulverizing, smashing with a 60 mesh sieve to obtain sorghum powder;
(b) immersing the raw soybeans for 10 to 24 hours, pulverizing with water, boiling for 30 to 40 minutes, and then separating the soymilk;
(c) mixing 3 to 10 parts by weight of the sorghum powder obtained in step (a) with respect to 100 parts by weight of the raw soybeans in a liquid liver containing 2 to 4% by weight of gansu powder to obtain a sorghum powder mixed sap solution;
(d) adding the sorghum powder mixed liver solution obtained in step (c) to the soymilk when the soymilk obtained in step (b) has cooled to 80-90 ° C; And
(e) tanning component and dietary fiber, comprising the step of squeezing the soy milk solution that has solidified on a mold and squeezed for 30 minutes to squeeze the tofu, and then immersing the tofu in cold water for 10 minutes to remove the water and cut it. Method of manufacturing the enhanced hydrocephalus.

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