KR101369252B1 - Coagulating agent for bean curd comprising black garlic extract and underground salt water And Bean curd prepared by using the same - Google Patents

Abstract

The present invention relates to a coagulant for tofu comprising black garlic extract and underground brine and tofu prepared using the same. More specifically, 50,000 to 70,000 mg / l calcium, 500 to 1,000 mg / l magnesium and 30 brix concentrate Concentrated brine containing 15,000 to 40,000 mg / l sodium; And black garlic extract; harmless to the human body by including, and relates to a tofu excellent in functionality and palatability without a separate additional process of natural minerals and a manufacturing method thereof.

Description

Coagulating agent for bean curd comprising black garlic extract and underground salt water And Bean curd prepared by using the same}

The present invention relates to a coagulant for tofu having improved functionality and palatability and tofu prepared using the same.

Tofu is one of the traditional foods in Korea and is still widely used. This tofu is prepared by mixing coagulants such as liver water, magnesium chloride, calcium sulfate, and so on in soy milk separated from soybeans, and then coagulating them.

Coagulants used to prepare tofu are generally divided into slow-acting coagulants and fast-acting coagulants.

The slow-release coagulant is a coagulant having a slow reaction effect with a soymilk protein that starts a coagulation reaction within about 5 seconds to 1 minute when added to soymilk, and includes calcium sulfate, gluconodelta-laclactone, and the like. Such slow-acting coagulant can obtain tofu with good water retention due to the slow reaction rate, but has a disadvantage in that a flavor can not be obtained.

The fast-acting coagulant is a coagulant having a fast reaction effect with a soymilk protein that starts a coagulation reaction within about 1 to 2 seconds when added to soymilk. Organic acids such as magnesium chloride, liver water, concentrated seawater, seawater, calcium chloride, lactic acid and salts thereof This includes.

Recently, calcium sulfate, calcium chloride, magnesium chloride, and glucono deltalactone are used as chemical coagulants due to the low price, and the most commonly used coagulant is calcium sulfate, which is mostly imported from China.

The production of tofu using the calcium sulfate as a coagulant has the advantage that the yield is very good, but there is a problem that the ash content is exceeded depending on the manufacturing method, which may be harmful to the human body. In addition, the above-mentioned chemical coagulants are mostly insoluble in water, and in general, precipitation occurs, so that the precipitation does not spread evenly over the whole tofu but occurs only in specific portions, which may be harmful to the human body. In particular, conventionally, tofu prepared to remove excess coagulant was immersed in water for a predetermined time to remove excess coagulant. This process requires a lot of time and has a problem of lowering yield.

Korean Patent Publication No. 2010-09111 (published Jan. 27, 2010) describes a technique for producing a natural functional coagulant prepared with deep seawater and a method for producing a natural functional tofu, but the deep sea water can be taken only from deep seas. There is a problem.

Patent Document 1: Korean Patent Publication No. 2010-09111 (published Jan. 27, 2010)

It is an object of the present invention to provide a coagulant for tofu and a tofu prepared using the same, which are made of natural products obtained from nature, not artificial artificial coagulants, which are harmless to the human body, and are rich in mineral content.

It is also an object of the present invention to provide a coagulant for tofu containing the excellent health function of black garlic and tofu prepared using the same.

1. Concentrate of underground brine containing 50,000 to 70,000 mg / l calcium, 500 to 1,000 mg / l magnesium and 15,000 to 40,000 mg / l sodium on a 30 brix concentrate; And black garlic extract; Tofu coagulant comprising a.

2. The coagulant for tofu according to the above 1, wherein the underground brine before concentration contains 4,000 to 6,000 ppm calcium, 20 to 70 ppm magnesium, and 1,500 to 3,000 ppm sodium.

3. according to the above 1, the brine concentrate is based on 30 brix concentrate based on more than 5 to 20 mg / l silicon and 5 to 20 mg / l coagulant for tofu.

4. In the above 1, the mixed weight ratio of the brine concentrate and black garlic extract is 70:30 to 90:10 coagulant for tofu.

5. Tofu prepared by the coagulant for tofu of the above 1 to 4.

6. Tofu according to the above 5, containing 400 to 550 mg / kg calcium.

7. (S1) concentrating the underground brine until it has a concentration according to the above 1; (S2) mixing the black garlic extract with the concentrated underground brine to obtain a coagulant for tofu; (S3) adding 0.1 to 1 parts by weight of the coagulant for tofu relative to 100 parts by weight of the heated soy milk to obtain a soy milk coagulum; And (S4) compression molding the soy milk coagulum.

Tofu prepared with natural coagulants derived from the underground brine of the present invention by using a method that does not contain any chemical treatment process and chemical additives, as well as the effect of improving the safety and rejection of conventional chemical coagulants, etc. The taste and the softness of the finished tofu are excellent, and it has healthy functionality. In addition, the addition of black garlic extract is more excellent health functionality and palatability.

The present invention provides a concentrate of underground brine containing 50,000 to 70,000 mg / l of calcium, 500 to 1,000 mg / l of magnesium and 15,000 to 40,000 mg / l of sodium on a 30 brix concentrate; And black garlic extract; tofu not only improves the rejection of the existing chemical coagulant, but also has excellent taste and softness of the finished tofu, and contains abundant minerals as well as tofu having excellent health functionalities of black garlic. And to a method for producing the same.

Hereinafter, the present invention will be described in more detail.

The coagulant for tofu of the present invention is characterized in that it comprises a concentrated solution of underground brine and black garlic extract.

Underground brine used in the coagulant of the present invention is a groundwater with salt, and is a water resource that is determined to be formed by mixing with the groundwater to penetrate the seawater with a high osmotic pressure according to the strata structure. Underground salt water is a nutritionally excellent water resource because it is not only harmless to the human body but also includes various mineral components because it can be expected to filter by the geological structure and the elution function of minerals contained in the strata during the groundwater generation and the mixing of seawater. The present invention provides a coagulant for tofu using such underground brine, and the coagulant for tofu of the present invention can be used to produce tofu that is harmless to the human body, nutritionally superior, and has excellent texture and palatability.

Underground brine according to the invention is contained in tofu coagulant in the form of a concentrate. In order to use underground brine as a coagulant for tofu, certain ingredients need to be included in specific content ranges.

Specifically, the brine concentrate according to the present invention contains calcium 50,000 to 70,000 mg / l, magnesium 500 to 1,000 mg / l and sodium 15,000 to 40,000 mg / l based on 30 brix concentrate.

Calcium not only participates in the coagulation of soy protein, but also gives a soft taste to the prepared tofu. In addition, calcium contributes to bone formation in the human body. Underground brine concentrate according to the present invention is characterized in that it contains calcium in the content of 50,000 to 70,000 mg / l based on the concentrate 30 brix. If the calcium content is less than 50,000 mg / l, the coagulation amount of the tofu is reduced, and the soft texture and palatability of the tofu is reduced. If the calcium content is more than 70,000 mg / l, the palatability of the tofu is produced, and the content of other minerals is relatively low Lose.

Magnesium coagulates soy protein. The concentrate of the underground brine according to the present invention is characterized in that it contains magnesium in an amount of 500 to 1,000 mg / l based on the concentrate 30 brix. If the magnesium content is less than 500 mg / l, the coagulation amount of the tofu is reduced. If the magnesium content is more than 1,000 mg / l, the bitterness of the prepared tofu is enhanced and the palatability is reduced.

Sodium is not only involved in the coagulation of soy protein, but is also an ingredient in tofu. The concentrate of the underground brine according to the present invention is characterized in that it comprises sodium in an amount of 15,000 to 40,000 mg / l based on the 30 brix of the concentrate. If the sodium content is less than 15,000 mg / l can be reduced the palatability of tofu and the yield of tofu production, and if more than 40,000 mg / l can increase the saltiness of the tofu and decrease the palatability.

Optionally, the concentrate of the underground brine according to the invention may further contain 5 to 20 mg / l silicon and 5 to 20 mg / l zinc on a 30 brix concentrate basis.

Zinc is one of the representative minerals constituting cells and dealing with physiological functions, and the underground saline concentrate of the present invention contains various minerals. You can strengthen it even more.

Silicon is one of the important components in the formation of bone, and since the underground brine according to the present invention is present between the layers, it may include a variety of minerals eluted from the layers, including the silicon component. Underground brine concentrate of the present invention includes silicon in the content of the above range, it can further enhance the health functionality.

In the coagulant for tofu of the present invention, underground brine is not sufficient for coagulation of soy protein due to its low concentration of minerals. Therefore, in the present invention, the underground brine is concentrated and used to facilitate the production of tofu. Concentration to be concentrated can be variously adjusted according to specific needs, such as the use of tofu, for example, may be 20 to 50 brix, but is not limited thereto.

The concentration method may adopt a variety of methods used in the art, for example, at least one of vacuum vacuum concentration method, reverse osmosis method, ion exchange concentration method, direct heating concentration method, solar concentration method (natural drying method) may be used. If both methods are used, each method can be used sequentially. Preferably, at least one of reverse osmosis and natural drying may be used.

Underground brine prior to the concentration process is preferably used to have a mineral content of the above-mentioned concentration after concentration using a base brine having a content of 4,000 to 6,000 ppm calcium, 20 to 70 ppm magnesium and 1,500 to 3,000 ppm sodium. More preferably, it is possible to use underground brine having a zinc and silicon content of 0.1 to 1 ppm, respectively.

In the concentrate of the underground brine according to the present invention, it is apparent to those skilled in the art that various minerals included in the underground brine such as potassium may be included in the tofu coagulant of the present invention.

The coagulant for tofu of the present invention includes black garlic extract.

Black garlic is a processed garlic produced by ripening and / or fermenting fresh garlic, and is a processed garlic having a dark color close to black unlike raw garlic.

It is known that black garlic has about 10 times higher antioxidant activity to remove free radicals than general garlic, has a high content of SOD (Super Oxide Dismutase) to remove harmful oxygen, and polyphenol also contains 10 times or more. have. It is also known to contain S-arylcysteine, which is an antioxidant. Therefore, cholesterol lowering, arteriosclerosis and blood purification are much higher than ordinary garlic. Black garlic has many anthocyanin compounds that are not found in garlic, which increases insulin production by up to 50%. In addition, it is known to be effective in fatigue recovery, digestion, intestinal motility, liver function recovery, neuralgia relief, allergy suppression, detoxification, sterilization, antibacterial action, strengthening immunity, circulatory disease.

In the present invention, the black garlic extract is included in the coagulant for tofu, and the health function of black garlic is introduced into the tofu.

Black garlic may be used without limitation as long as it is manufactured by a method known in the art. For example, raw garlic may be prepared by ripening and / or fermentation for 10 to 30 days at a temperature of 40 to 90 ℃. The raw garlic may be baked before the aging / fermentation step, and may be further subjected to the aging and / or fermentation step at room temperature after the aging / fermentation step. However, the manufacturing method is merely an example and is not limited thereto.

The extract of the black garlic is used as the coagulant for tofu of the present invention.

Extraction of black garlic may employ any extraction method known in the art without limitation. For example, water (H ₂ O) or alcohol such as ethanol may be used to extract with a conventional extractor, the extract may be subjected to a filtration step if necessary. In addition, the extract may be used by concentrating the extract through heating or reverse osmosis, if necessary.

In the coagulant for tofu of the present invention, the mixing ratio of the concentrated solution of underground brine and the black garlic extract can be appropriately adopted by those skilled in the art as necessary. For example, the ground brine concentrate: black garlic extract may be mixed in a mixed weight ratio of 90:10 to 70:30. If the mixing ratio of the underground brine concentrate is less than 7/10, the coagulation performance of the soymilk may be lowered, and if more than 9/10, the addition effect of the black garlic extract may be insignificant.

The coagulant for tofu of the present invention may be used to prepare tofu to prepare tofu having excellent palatability and health functionality, and may be applied without particular limitation to the preparation of tofu used in the art.

Hereinafter, an embodiment of the manufacturing method of tofu according to the present invention will be described in more detail.

First, the underground brine is concentrated until it has the above concentration (S1).

Underground brine can be filtered through the filtration process to filter foreign substances and impurities. As the concentration method, various methods used in the art may be used without limitation, and for example, at least one of vacuum vacuum concentration method, reverse osmosis method, ion exchange concentration method, direct heating concentration method, and solar concentration method (natural drying method). If both methods are used, each method can be used sequentially. Preferably, at least one of reverse osmosis and natural drying may be used.

The concentration after concentration can be adjusted in various ways depending on the specific needs, such as the use of tofu, for example, may be 20 to 50 brix, but is not limited thereto.

Next, black garlic extract is mixed with the concentrated underground brine to obtain a coagulant for tofu (S2).

The manufacturing method of black garlic and the extraction method of black garlic are as above-mentioned, The mixing ratio of the concentrate of underground brine and the black garlic extract can also be suitably employ | adopted by a person skilled in the art as needed above. For example, the ground brine concentrate: black garlic extract may be mixed in a mixed weight ratio of 90:10 to 70:30.

Next, 0.1 to 1 parts by weight of the coagulant for tofu is added to 100 parts by weight of the heated soy milk to obtain a soy milk coagulum (S3).

Soy milk can be used without limitation soy milk commonly used in the art. The manufacturing method of soymilk is outlined as follows.

The beans, preferably soybeans, are sufficiently washed with clean water and soaked in water at 4-25 ° C. for 5-48 hours to allow the beans to absorb enough water. If the temperature exceeds 25 ° C., the growth of microorganisms may be active, and soybean decay may occur. If the temperature is less than 4 ° C., water may not be sufficiently absorbed into the bean. In addition, if the immersion for more than 48 hours may be a proliferation of microorganisms active soybean decay, if less than 5 hours immersion may not be enough water absorption.

Next, the soybean immersed in water is pulverized to obtain a soy juice, which is filtered and separated into soy milk and sesame soybean milk. If necessary, the heating step may be further subjected to filtration of the soy juice.

Soymilk coagulum is obtained by adding the coagulant for tofu of the present invention to the prepared soymilk. If the prepared soy milk does not undergo a heating step, the soy milk is heated before the coagulant is added. Therefore, the temperature of the soymilk at the time of mixing with the tofu coagulant is preferably 70 to 80 ℃.

Soy protein coagulation is known to be involved in a variety of minerals. The concentrated solution of underground brine contained in the coagulant for tofu of the present invention contains a large amount of minerals as described above, so that the coagulation rate is high and soymilk coagulum can be obtained in high yield. In addition, the present invention is harmless to the human body because it uses a natural coagulant, so even when the coagulant is administered in an excessive amount, there is no need to perform a separate process of removing the coagulant, which shortens the time required to prepare tofu and increases the yield. To be able.

The amount of the tofu coagulant added is preferably 0.1 to 1 parts by weight based on 100 parts by weight of soy milk. If the coagulant for tofu is less than 0.1 part by weight, the amount of tofu obtained may be very small, and if the amount of the tofu produced is too high, it may be difficult to use it as a food material because the tissue of the tofu produced is too dense.

Next, the soymilk coagulum is press-molded (S4).

The prepared soy milk coagulum is put into a mold of the required form and pressed to separate pure water (whey, whey) and tofu is prepared.

The tofu prepared according to the present invention may be used as a soft tofu, soft tofu, cervical tofu, soybean paste, etc. through additional processes required in the art according to a specific use.

Tofu prepared by the coagulant for tofu of the present invention can contain the mineral component contained in the underground saline without any additional process, in particular, the absorption of minerals into the human body using a natural coagulant rather than chemically formed coagulant It can increase the, and contains the active ingredient of black garlic will also have the health function of black garlic.

In particular, the tofu of the present invention is characterized by having a high calcium content. For example, the tofu of the present invention may comprise 400 to 550 mg / kg of calcium, preferably 450 to 550 mg / kg of calcium. The reason why the tofu of the present invention contains a large amount of calcium is because the coagulant for tofu containing a large amount of calcium is used as described above. Therefore, the tofu of the present invention can be seen that not only the soft taste is better but also very useful for the intake of calcium, which is an essential mineral of the human body.

In addition, the tofu of the present invention also contains a high content of other minerals. For example, the content of zinc (Zn), iron (Fe) is high. In the case of zinc 30 to 40 mg / kg, iron is included in the 30 to 40 mg / kg is particularly effective in the formation of cells or blood formation, the head of the present invention is very high health functional.

It is to be understood that both the foregoing general description and the following detailed description of the present invention are exemplary and explanatory and are intended to be illustrative of the invention and are not intended to limit the scope of the claims. It will be apparent to those skilled in the art that such variations and modifications are within the scope of the appended claims.

Example

Underground brine was collected about 870 meters underground in Galhwari, Gohyeon-myeon, Namhae-gun, Gyeongsangnam-do, Korea. The collected underground brine was concentrated by reverse osmosis until 24-26 Be ° to obtain a first underground brine concentrate. The primary underground brine concentrate was naturally dried at room temperature and concentrated to 30 brix to obtain a secondary concentrate.

Next, the concentrate of the underground brine and the black garlic extract (manufactured by Seoul Agricultural Co., Ltd.) were mixed at a weight ratio of 8: 2 to prepare a coagulant for tofu.

0.5 parts by weight of the coagulant was mixed with 100 parts by weight of soymilk heated to 80 ° C. to obtain a soymilk coagulum.

Comparative Example  1 and 2

Commercially available tofu was used in Comparative Example 1 (tofu tofu, Pulmuone) and Comparative Example 2 (small tofu, Pulmuone).

Experimental Example

1. Before enrichment Underground saline  Mineral component analysis

The mineral content before concentration of the underground brine used in the examples was analyzed, and the results are shown in Table 1 below (unit: ppm).

ingredient content calcium 5,048 magnesium 41 salt 1,639 zinc 0.6 silicon 0.6 potassium 10 manganese 0.3 barium 0.05 molybdenum 0.08 lead - Mercury -

As shown in Table 1, the underground brine used in the present invention not only does not contain heavy metals, it can be seen that the calcium content is very high, and the magnesium content is relatively small.

2. Underground brine  Analysis of mineral components in the concentrate

Mineral content of the 30 brix concentrate of the underground brine after the second concentration step was analyzed, the results are shown in Table 2 (unit: mg / l).

ingredient content calcium 68,600 magnesium 868 salt 26,400 zinc 11.19 silicon 11.58 manganese 9.75 barium 4.26 lead 0.01 or less Mercury 0.01 or less antimony 0.01 or less cadmium 0.01 or less chrome 0.001 or less Remark 0.001 or less Bismuth 0.01 or less selenium 0.01 or less

As shown in Table 2, it can be seen that the underground brine concentrate of the present invention has a very high calcium content. Due to the large amount of calcium, soy protein coagulates well, especially the soft taste of tofu can be seen that.

In addition, in Table 2, the content of 0.01 ppm or less or 0.001 ppm or less indicates that it is less than the lower limit of the measurable content, which means that it is not substantially detected. Therefore, it was confirmed that the concentration of underground brine according to the present invention was substantially free of heavy metals harmful to humans.

3. Evaluation of Mineral Contents of Tofu

For the tofu of Examples and Comparative Examples 1-2, the major mineral components were measured, and the results are shown in Table 3 below (unit: mg / kg).

ingredient Example Comparative Example 1 Comparative Example 2 potassium 729.1 ± 38.2 973.7 ± 25.8 843.8 ± 33.1 calcium 485.6 ± 44.6 363.9 ± 18.3 390.9 ± 15.2 magnesium 509.4 ± 25.7 535.9 ± 31.0 508.8 ± 17.6 salt 249.1 ± 43.0 104.9 ± 10.5 116.5 ± 1.0 zinc 33.32 ± 2.2 30.96 ± 1.2 28.67 ± 2.5 manganese 28.00 ± 0.5 30.16 ± 1.5 28.16 ± 2.8 iron 35.13 ± 1.4 27.07 ± 0.9 27.13 ± 1.3

As shown in Table 3, in the case of Example tofu according to the present invention, it can be seen that the calcium content is significantly higher than that of the tofu of commercial comparative examples. From this, the tofu of the present invention can be seen that not only has a softer taste than the tofu of the comparative examples, but also is very useful for the intake of calcium, which is an essential mineral of the human body.

In addition, the head of the embodiment according to the present invention has a higher zinc and iron content than the comparative examples, which is particularly advantageous for cell formation and blood formation.

Claims (7)

A concentrate of underground brine containing 50,000 to 70,000 mg / l calcium, 500 to 1,000 mg / l magnesium and 15,000 to 40,000 mg / l sodium on a 30 brix concentrate basis; And
Black garlic extract;
Tofu coagulant comprising a.
The coagulant for tofu according to claim 1, wherein the underground brine before concentration contains 4,000 to 6,000 ppm calcium, 20 to 70 ppm magnesium and 1,500 to 3,000 ppm sodium.
The coagulant for tofu according to claim 1, wherein the brine concentrate further contains 5 to 20 mg / l silicon and 5 to 20 mg / l zinc on a 30 brix concentrate basis.
The coagulant for tofu according to claim 1, wherein the mixed weight ratio of the brine concentrate and the black garlic extract is 70:30 to 90:10.
Tofu made with the coagulant for tofu according to any one of claims 1 to 4.
The tofu of claim 5, comprising 400 to 550 mg / kg of calcium.
(S1) concentrating the underground brine until it has a concentration according to claim 1;
(S2) mixing the black garlic extract with the concentrated underground brine to obtain a coagulant for tofu;
(S3) adding 0.1 to 1 parts by weight of the coagulant for tofu relative to 100 parts by weight of the heated soy milk to obtain a soy milk coagulum; And
(S4) compression molding the soy milk coagulum
Tofu manufacturing method comprising a.