KR101380714B1 - Method for producing functional bean curd containing cultured wild ginseng - Google Patents

Abstract

The present invention is a production method of a functional bean curd containing cultured wild ginseng. The bean curd is produced by a method which involves adding the proper amount of ginseng, with a predetermined size and shape, during the bean curd production process, without a separate process of pulverizing or extracting the ginseng. [Reference numerals] (1-1) Primary inoculation of a cultured wild ginseng; (1-10) Heat and steam beans(soybean milk); (1-11) Coagulation(add bittern); (1-12) Add the cultured wild ginseng; (1-13) Compression and dehydration; (1-14) Cooling; (1-2) Culture cultured wild ginseng seeds; (1-3) Secondarily inoculate the cultured wild ginseng; (1-4) Mainly culture the cultured wild ginseng; (1-5) Collect and wash the cultured wild ginseng; (1-6) Macerate the beans; (1-7) Wash the macerated beans; (1-8) Crush the macerated beans; (1-9) Sieve the crushed beans

Description

Method for producing functional bean curd containing cultured wild ginseng

The present invention comprises the steps of: (a) immersing a mixture of water added to the soaked soy beans taken out after immersing the dried beans in water; (b) filtering the ground mixture of step (a) to separate solids and soy milk; (c) boiling and then steaming the separated soymilk of step (b); And (d) adding a coagulant to the steamed soymilk of step (c), adding a wild ginseng cultured root to steamed soymilk before or after adding the coagulant, compressing the cured soft tofu into a mold, and then cooling. It relates to a method for producing tofu with added wild ginseng cultured root, and tofu added with wild ginseng cultured root prepared by the above method.

Beans are also known as meat in the field, and have been used as an important source of protein for Koreans since ancient times, and the cooking methods vary from over 100 species. Tofu is the most popular processed product based on soybeans and is rich in high quality vegetable protein. Tofu is said to have been invented by Yuan first during the ancient Han Hui King in China, and it was first reported in the late Goryeo in Korea. It is likely that you have come down.

Tofu is basically rich in protein and fat. Proteins contain many essential amino acids, which are of high quality and have a high digestive absorption rate. The main ingredients of tofu are 84 kcal, 100% moisture, 82.8% protein, 9.3 g, lipid 5.6 g, ash 0.9 g, sugar 1.4 g, cellulose 0.2 g, calcium 126 mg, phosphorus 140 mg, iron 1.5 mg, sodium 5 per 100 g. Mg, potassium 90 mg, vitamin B1 0.03 mg, vitamin B2 0.02 mg, niacin 0.2 mg and the like.

Although tofu is a protein food with excellent taste and nutrition and high amounts of amino acids, calcium, iron, and minerals necessary for metabolism, growth, and development, traditional tofu diversifies taste and nutrients because it produces soybean as its main ingredient. There was a limit.

Recently, the demand for consuming vegetable foods such as vegetables and vegetables instead of meat intake is continuously increasing, and the preference for tofu is also increasing as social interest and knowledge level for well-being and health care are improved. As a result, not only is the demand and interest of tofu growing, but also the consumer's demand for new tofu products with enhanced utility as well as the unique functions of tofu as food.

Today's consumers are demanding new efficacies as well as quality and nutrition as well as health functional foods for various foods based on the knowledge level higher than in the past. Based on these consumer demands, various health functional foods and ingredients are developed. And commercially available. Likewise, new concept foods are being developed that enhance the functions and efficacy that help consumers while maintaining the unique characteristics of various foods. Research and development are actively underway to improve or enhance the fragrance, shape, texture, feel, color, processability, nutrients, and efficacy.

Ginseng, camphor ginseng, and wild ginseng, such as saponin (saponin) that exhibits the pharmacological effect of the various active ingredients exist. Saponins in the Ginseng family have different chemical structures and different pharmacological effects than those found in other plants, so they are separate from ginsenosides, meaning ginseng glycosides. It's called. These ginsenoside components have recently been found to have anti-cancer, antioxidant, and cholesterol lowering effects, and are attracting considerable attention as bioactive substances.

Ginseng has been grown in open field for at least 3 years as a product, mainly processed or used with thick roots. In this process, the fine roots removed and removed from the coarse root are used as raw materials for processed food such as ginseng concentrate after washing and processing. If you want to use ginseng roots as food additives, you have to go through a series of pretreatment processes such as collection, washing, and processing, which increases the cost and time and increases the production cost than using wild ginseng culture roots. In addition, ginseng grown in the open field has been used for food, such as cutting or processing the prepared tofu, even though the skin is thickened and irregularly changed in shape through the process of growing the open field for many years, even if the small roots are used directly in the tofu manufacturing process. Problems occur during the process or the high-quality product may not appear in the form and shape of the high-quality product is less than the commercial use of ginseng culture root.

Wild ginseng culture roots are hydroponic (nutrient solution) cultivation (cultivation) agricultural products that are cultured with wild ginseng as a parent, and are basically cultured for 40 to 120 days after pre-culture (seed culture) for 20 to 30 days. As a agricultural product produced through cultivation, it is produced in an eco-friendly way that fundamentally excludes harmful substances such as pesticides, and has fundamentally different characteristics from ginseng grown in open field. The wild ginseng culture root can be customized to produce culture roots of desired thickness (diameter, thickness) and size by adjusting the culture conditions and incubation period, thereby maximizing the utilization and utility of wild ginseng culture root as food additives.

Korean Laid-Open Patent Publication No. 2013-0029297 discloses a manufacturing method of tofu using raw soybean powder, and Korean Laid-Open Patent Publication No. 2009-0002557 discloses a manufacturing method of tofu using an extract of oak, but the wild ginseng root of the present invention. It is different from the manufacturing method of tofu containing.

The present invention is derived from the above requirements, the object of the present invention is to add the appropriate amount in the production of tofu cultured to have a certain size of the ginseng cultured to have a certain size, it is possible to reduce the cost required for processing wild ginseng cultured It retains the unique taste, form, aroma and nutrients (ginsenosides and saponins) of wild ginseng cultivated roots as it is, and can faithfully reflect the needs of consumers who value food safety and trust in products. The present invention provides a method for preparing tofu using enhanced ginseng cultured roots.

In order to solve the above problems, the present invention comprises the steps of: (a) immersing a mixture of water added to the soaked soy beans taken out after immersing the dry beans; (b) filtering the ground mixture of step (a) to separate solids and soy milk; (c) boiling and then steaming the separated soymilk of step (b); And (d) adding a coagulant to the steamed soymilk of step (c), adding a wild ginseng cultured root to steamed soymilk before or after adding the coagulant, compressing the cured soft tofu into a mold, and then cooling. It provides a method for producing tofu added with wild ginseng cultured root, characterized in that the manufacturing.

In addition, the present invention provides tofu to which the wild ginseng cultured root prepared by the above method is added.

Functional tofu containing wild ginseng culture root of the present invention maintains the unique aroma, form, taste, texture, color and nutrients unique to wild ginseng culture root and adds the characteristics of conventional tofu active ingredients and the functionality of wild ginseng culture root to increase efficacy and advantages. It can provide enhanced high functional tofu. In addition, the appearance of tofu containing wild ginseng culture root can be seen to consumers as it is, it is possible to provide a high-quality tofu to meet the recent consumer needs that emphasizes food safety and product reliability. Thus, the tofu of the present invention can create new demand as high quality, high functionality and premium tofu.

In addition, no problem occurs in the process of cutting or processing the tofu of the present invention, which is added to wild ginseng cultured root, which can be produced in a thickness, size and shape, which is easy to add and process food, and maintains a high form and shape, There is no need to process wild ginseng roots separately, which can increase the economics without additional cost and time. In addition, adequate elasticity, texture and flavor can be improved to provide consumers with more tofu.

Figure 1 shows the manufacturing process of tofu added wild ginseng cultured root of the present invention.
Figure 2 shows tofu added wild ginseng cultured root prepared by the method of the present invention.

In order to achieve the object of the present invention,

(a) immersing a mixture of water added to the soaked soybeans soaked after soaking the dry beans;

(b) filtering the ground mixture of step (a) to separate solids and soy milk;

(c) boiling and then steaming the separated soymilk of step (b); And

(d) adding a coagulant to the steamed soymilk of step (c), and adding wild ginseng cultured roots to the steamed soymilk before or after adding the coagulant, compressing the cured soft tofu into a mold, and then cooling. It provides a method for producing tofu added with wild ginseng cultured root, characterized in that the manufacturing.

In the manufacturing method of tofu added to the wild ginseng culture root of the present invention, the wild ginseng culture root of step (d) refers to the roots of wild ginseng cultivated hydroponically (cultivated) using tissue culture technology using a wild ginseng (山 蔘) as a matrix It is a 100% eco-friendly agricultural product without pesticides and chemical fertilizers. The wild ginseng, which is the mother of wild ginseng culture root, has grown naturally for more than 50 years, animals eat ginseng seeds, excreted in various places as mountains, buried in the stools, and naturally grown 30-30 years, and ginseng seeds. It may include wild ginseng or ethnic wild ginseng, which is about 30 years old, but is not limited thereto. Tissue culture technology for producing (cultivated) wild ginseng root can be applied to the culture method known in the art, the wild ginseng culture root of the present invention after inoculation in the aseptic state of the tissue grown in the growth point extracted from wild ginseng 20 Seeds pre-cultivated for 30 days again can be prepared by inoculation in the aseptic state after the second inoculation for 40 to 120 days, the wild ginseng cultured as described above has a shape, thickness and length suitable for the addition of tofu Can be. In addition, the ginseng cultured root cultured by the above method has the advantage that the epidermis is thin and almost constant in shape compared to the conventional ginseng to improve the texture of the tofu compared to adding ginseng and does not require a separate processing step.

In addition, in the manufacturing method of tofu to which the wild ginseng culture root of the present invention is added, the wild ginseng culture root of step (d) may be added in an amount of 1 to 20% relative to the weight of the dry soybean in the step (a), preferably 3 to 15 % Can be added, More preferably, 5 to 10% can be added. The addition of wild ginseng cultured root at the above ratio may improve palatability due to the aroma and taste of the wild ginseng cultured root, but when added below the above range, the effect of addition is insignificant. Taste and aroma is strong, the texture is reduced palatability, there is a problem that the elasticity of the tofu falls.

In addition, in the manufacturing method of tofu to which the wild ginseng culture root of the present invention is added, the wild ginseng culture root of step (d) is preferably a ginseng culture root of 0.1-2 mm in thickness and 0.3-10 cm in length, not in powder or liquid form. The technology of the present invention, which adds wild ginseng cultured root having the thickness and length as described above in the tofu coagulation process, is fundamentally different from the technology for preparing tofu by adding after grinding or extracting, separating, concentrating and purifying existing wild ginseng cultured root. Indicates.

Generally, when ginseng cultured roots are to be added after grinding or extracting, separating, concentrating, and purifying, the ginseng cultured roots converted into a powder or liquid state are added to the soymilk heating and steaming process. Through the process, the active ingredient present in powder or liquid ginseng culture root, ie, ginsenoside, is physically or chemically bound to the component in soybean water and then immobilized by coagulation so that the active ingredient in wild ginseng culture root is lost. This is to prevent it. In some cases, the powder or liquid ginseng cultured root may be added to the coagulation process rather than heating and steaming. In this case, the small ginseng cultured active ingredient is difficult to combine physically or chemically with the components in the soybean. The active ingredient of wild ginseng cultured root can be easily separated from the solidified soybean water in the form of soft tofu during the pressing process.

If, as described above, even if the ginseng cultured root active ingredient is present in the tofu made by adding the ginseng cultured root in powder or liquid state, the concentration was extremely small through Example 2 of the present invention. There is a problem in that it is difficult to directly confirm that wild ginseng cultured root is added to the tofu as it does not show the aroma, form, taste, texture, color, etc., and also does not play a role as a functional tofu.

On the other hand, when the wild ginseng cultured roots have a certain thickness (diameter, thickness) and size without being processed into powder or liquid state, as added to the tofu manufacturing process, the wild ginseng cultured roots are directly added to the tofu manufacturing process without additional processing. Addition does not incur the cost of processing wild ginseng cultured roots, and preserves the unique aroma, form, taste, texture, color, and nutrients of wild ginseng cultured intact. Functional tofu can be provided.

In addition, the tofu prepared by adding the ginseng culture root having a predetermined thickness and size of the present invention has no problem in cutting or processing to utilize as a food material, and the shape and appearance of the ginseng culture root that is scattered through the pressing process The form not only directly recognizes that wild ginseng cultured roots are contained, but also maximizes consumer trust and focuses the consumer's attention. In addition, the aroma and taste, texture, and color of the soft ginseng cultured roots emitted from tofu as food stimulates the sense of smell, taste, and visual acuity, and serves to improve palatability.

In addition, in the manufacturing method of tofu to which the wild ginseng culture root of the present invention is added, a pigment may be additionally added to the soymilk, which is the moxibustion of the step (d), and the pigment is preferably a natural pigment. The color of the natural pigment may be similar or the same color as wild ginseng culture root, by adding the appropriate amount of pigments having the same color when preparing tofu, the color of the tofu and the color of the added wild ginseng culture root may be different in preference. There is an advantage that can solve the appearance and color.

The production method of tofu added with wild ginseng cultured root of the present invention is more specifically

(a) immersing the dried beans in water of 10-25 ° C. for 6-12 hours and then crushing the mixture in which water is added at a ratio of 1: 1 to 5 by weight to the soaked soybeans;

(b) filtering the ground mixture of step (a) to separate solids and soy milk;

(c) boiling and then steaming the separated soymilk of step (b); And

(d) add 0.5-1% coagulant to the weight of soymilk in the steamed soymilk of step (c), and steam the wild ginseng cultured root of 0.1-2 mm in thickness and 0.3-10 cm in length before or after adding the coagulant. After adding 1 ~ 20% of the weight of the dried soybean in step (a) may include the step of squeezing into the mold to squeeze the tofu solidified in the molding die,

More specifically,

(a) immersing the dried beans in water of 10-25 ° C. for 6-12 hours and then crushing the mixture in which water is added in a 1: 2-4 weight ratio to the soaked soaked beans;

(b) filtering the ground mixture of step (a) to separate solids and soy milk;

(c) boiling the separated soy milk of step (b) for 10 to 20 minutes and then steaming; And

(d) add 0.5-1% coagulant to the weight of soymilk in the steamed soymilk of step (c), and steam the wild ginseng cultured root of 0.1-2 mm in thickness and 0.3-10 cm in length before or after adding the coagulant. After adding 5 to 20% of the weight of the dried beans in step (a), the solidified tofu may be pressed into a mold and then cooled.

In the manufacturing method of tofu with added wild ginseng culture root of the present invention, the temperature and time for soaking the dry beans of step (a) may be so called as to be suitable to grind the beans, but is not limited thereto. .

In addition, in the production method of tofu added with wild ginseng culture root of the present invention, the filtration of step (b) may be carried out using a filtering network (separation network) having a size of 10 to 50 mesh, but is not limited thereto.

In addition, in the manufacturing method of tofu added with wild ginseng culture root of the present invention, the type of coagulant of step (d) is not particularly limited and includes all coagulants conventionally used to prepare tofu, and includes both natural coagulants and chemical coagulants. Can be used. As the coagulant, calcium chloride, magnesium chloride, calcium sulfate or potassium chloride can be preferably used.

In addition, in the manufacturing method of tofu to which the wild ginseng culture root of the present invention is added, the wild ginseng culture root of step (d) may be added after leaving the soy milk, which is steamed, for 5 to 9 minutes, preferably after 7 minutes of addition. The temperature of the soy milk, which is steamed, is lowered to 80 ° C. or lower, and thus, the addition of wild ginseng cultured roots in this step can maintain the unique aroma, taste, texture, nutrients, and color of the wild ginseng cultured roots in the tofu. There is this.

In addition, in the manufacturing method of tofu to which the wild ginseng culture root of the present invention is added, the cooling of the step (d) may be cooled by soaking the tofu for 5 to 10 hours in a cooling water of 5 ~ 10 ℃, preferably 5 to 10 Tofu can be cooled by soaking in tofu for 5 hours. Tofu cooled under such conditions has a firm chewing feel and has the advantage of not being easily broken.

The present invention also provides tofu added with wild ginseng cultured root prepared by the above method.

Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Manufacturing example  One: Wild ginseng  Tofu manufacturing

300 g of white beans (yellow beans) were prepared and soaked in water at 23 ° C. for 12 hours. The soybean was 660 g in weight, and after washing it, 660 g of soybean called grinder and 1,700 ml of water were mixed together and ground to the finest. The crushed soybeans were placed in a filter net and pressed to separate solids (beans), thereby making soymilk. Then boil 200 ml of water first, and then pour the filtered soy milk, heat with high heat, boil for about 7 minutes, turn off the fire when foaming occurs, add 400 ml of water to it, sink the foam and boil for 7 minutes on medium heat. gave. After the boiling was completed, the fire was turned off and steamed for 5 minutes. The wild ginseng culture root of 0.1-2 mm in thickness and 0.3-10 cm in length was added to the steamed tofu, and then a coagulant (salt water) was added 0.7% to the weight of the steamed soybeans, stirred 10 times, and waited for 5 minutes. . The resulting soft tofu was poured into a mold covered with a wet tofu beam, covered with the beam, and pressed and molded and dehydrated. Finally tofu was placed in clean cold water of 10 ℃ cooled for more than 5 hours.

Example  One: Wild Ginseng Culture  Ginseng Gin Senocide  Comparison of Concentrations by Component

The results of comparing the concentrations of the major ginsenosides (ginsenoside), which play an important role in the pharmacological efficacy of ginseng, with wild ginseng cultured root and ginseng commercially available ginseng used in the preparation of tofu of the present invention are shown in Table 1 below. The ginseng cultured root cultured with wild ginseng contains as much as 1.7 to 518 times more ginsenosides than ginseng, which can be obtained when the same amount of wild ginseng root and ginseng are added to the tofu. The pharmacological efficacy of the wild ginseng culture was confirmed that the excellent. This means that the amount of ginseng added must be significantly higher than that of wild ginseng culture root in order to obtain the same effect, so it is easy to predict the economic difference including the cost when adding wild ginseng culture root or ginseng.

Comparison of Ginsenoside Concentrations of Wild Ginseng Culture Root and Ginseng division Rb1 Rb2 Rc Rd Re Rg1 Rg2 Wild ginseng cultured root (mg / 100 g) 61.96 114.31 1.04 20.71 228.98 116.00 5.69 Ginseng (Ginseng) (mg / 100 g) 0.928 0.331 0.604 0.238 0.442 1.020 0.072 Wild Ginseng Cultured Ginseng 66 times 345 times 1.7 times 87 times 518 times 113 times 79 times

Example  2: Wild ginseng  Tofu in added form Wild ginseng  Concentration Comparison

Tofu was prepared by the manufacturing method of Preparation Example 1, but was added to the tofu manufacturing process by changing the three types of wild ginseng culture root to compare the quality of tofu prepared by changing the addition form of wild ginseng culture root. The form of wild ginseng cultured roots is dried and thoroughly processed into powder using a grinder, and processed into liquid form by extracting and separating the active ingredient of wild ginseng roots according to the hot water extraction method known in the industry, and processing the wild ginseng roots separately. It consisted of three things, which were not in the solid phase circular form. Three types of wild ginseng cultured roots were added to the coagulation process during the tofu manufacturing process of Preparation Example 1, and 15 g of powder form, 15 mL of liquid extract form, and 15 g of unprocessed form were added immediately before the coagulant was added. The soft tofu made after the addition of wild ginseng cultured root was pressed, deformed and dehydrated, and cooled by soaking in cold water for more than 5 hours. In order to confirm the difference in concentration of wild ginseng culture roots present in the tofu according to the addition form of wild ginseng culture root, ginsenoside content was analyzed for each 100 g of tofu made by each addition of wild ginseng culture root. Ginsenosides content in tofu according to the added form of wild ginseng culture root is shown in Table 2 below.

Content of ginsenosides in tofu according to the form of wild ginseng cultured root (unit: mg / 100 g) division Rb1 Rb2 Rc Rd Re Rg1 Rg2 Powder addition 0.32 0.65 0.00 0.04 1.30 0.69 0.02 Liquid addition 0.11 0.23 0.00 0.02 0.45 0.24 0.01 Raw Circle Addition 2.47 4.55 0.04 0.81 9.12 4.63 0.21

As can be seen in Table 2, the content of ginsenosides contained in the tofu was the highest when the wild ginseng culture root was added as it was, followed by the case where it was added in the form of powder and in the form of liquid. Tofu added with wild ginseng cultured in powder form showed 0 ~ 14.90% of the content of ginsenosides in the raw form, and tofu with wild ginseng cultured in liquid form was added. The content of ginsenosides ranged from 0 to 5.18% compared to the case where wild ginseng cultured root was added in the form of processed prototype. This shows that the amount of wild ginseng culture root present in the tofu shows a big difference depending on the type of addition of wild ginseng culture root.

When added ginseng cultured roots in powder or liquid form, it is difficult for the active ginseng cultured roots to combine physically and chemically with ingredients in soymilk, so the active ingredients in powdered or liquid form are easily separated from the solidified soybeans in the form of soft tofu during pressing. Because of this loss, the concentration of wild ginseng cultured muscle in the head is extremely low. Because of this, tofu added with wild ginseng cultured root in powder or liquid form does not show the unique aroma, form, taste, texture, and color of wild ginseng cultured, and it is difficult for consumers to directly confirm that ginseng cultured root is added to tofu. Addition of tofu functionality is also unexpected.

On the other hand, when ginseng cultured roots are added as they have a certain thickness (diameter, thickness) and size without processing into a powder or liquid state, the ginseng cultured roots are sufficiently combined with the ingredients of tofu during the coagulation process. It is fixed to a certain shape and shape in the head without being lost to the outside. Through this, tofu retains the unique aroma, form, taste, texture, color, and nutrients of wild ginseng cultured roots, and enables consumers to directly confirm that wild ginseng roots are contained in tofu and can serve as functional tofu. It becomes possible.

Example  3: Wild ginseng  Comparison of Tofu Quality by Addition Ratio

To determine the optimum amount of wild ginseng cultured roots, tofu was prepared by varying the addition of wild ginseng cultured roots and sensory tests were conducted for each item. Tofu was prepared by the method of Preparation Example 1, but the addition concentration was prepared by varying five kinds of 5%, 10%, 20%, 30%, and 40% based on the weight of dry beans. Five kinds of prepared tofu were evaluated by sensory evaluation on taste, aroma, elasticity, color, digestive absorption, etc. in 50 adult men and women. Tofu was tested on 50 adult males and females, and then palatability test was conducted using the five-point method for taste, aroma, elasticity, color, digestibility and overall preference, and the sensory test items (very bad: 1 point, a little) Bad: 2 points, moderate: 3 points, a little good: 4 points, very good: 5 points) The evaluation was made separately and the average score was calculated.

Tofu Sensory Evaluation Results by Fermentation Rate of Wild Ginseng Cultured Root division flavor incense
elasticity
Color
digestion
Absorption rate
all
preference
A sweet taste Light taste Chewing touch Plain tofu 3.1 4.2 3.6 2.6 4.1 4.2 3.5 3.8 Wild ginseng
Culture root
contain
tofu 5% 3.9 4.1 4.1 4.6 4.2 4.2 3.6 4.0 10% 4.2 4.0 4.5 4.8 4.2 4.3 3.8 4.7 20% 4.1 3.8 4.0 4.5 3.9 4.0 4.0 4.5 30% 3.8 3.5 4.1 3.3 3.6 4.0 3.7 3.8 40% 3.3 3.1 3.2 2.7 3.2 3.9 3.5 3.4

Analyzing the evaluation results of Table 3 shows that the sensory evaluation results of wild ginseng cultured root containing tofu were superior to general tofu. Tofu containing 10% wild ginseng root was the best, followed by tofu containing 20% wild ginseng root and tofu containing 5% wild ginseng root. It showed the lowest preference of tofu containing 40% wild ginseng root. This indicates that when wild ginseng cultured roots are added in excess of the proper amount, the overall preference of consumers, which includes individual items such as taste, aroma, elasticity, color, and digestive absorption rate, may be lowered than general tofu without wild ginseng cultured roots.

In terms of taste, there are some differences according to the detailed evaluation items, but the comprehensive evaluation of the three subcategories showed the best tofu containing 10% wild ginseng root, followed by 5% wild ginseng root tofu, tofu containing 20% wild ginseng root, and wild ginseng. Tofu containing 30% of culture roots, general tofu, and tofu containing 40% of wild ginseng cultured root were found to be excellent. As wild ginseng cultured roots were contained in tofu, the light taste of tofu gradually decreased, savory taste increased, and the feeling of chewing was superior to general tofu in the range of 5-30%. However, there was a difference in taste evaluation according to the content of wild ginseng culture root, so that the taste of tofu containing 10% wild ginseng culture root was evaluated the highest.

In the case of flavor, tofu containing 10% wild ginseng root, followed by tofu containing 5% wild ginseng, tofu containing 20% wild ginseng, tofu containing 30% wild ginseng, tofu containing 30% wild ginseng, and tofu in general. Found to be excellent. As wild ginseng cultured roots are contained in tofu, it can be seen that a unique scent that does not occur in general tofu occurs.In the range of 5 to 20% of wild ginseng cultured roots, gentle ginseng cultured roots emanate and the preference for this was high. When the content exceeds 20%, the higher the content, the higher the concentration of the emitted fragrance, and the preference gradually decreases. Tofu containing 40% of wild ginseng cultured roots showed similar preference to that of general tofu.

In case of elasticity, tofu containing 10% wild ginseng culture root and tofu containing 5% wild ginseng culture root were the best, followed by general tofu, tofu containing 20% wild ginseng culture root, tofu containing 30% wild ginseng culture tofu, and tofu containing 40% wild ginseng culture root. Appeared to be excellent. When ginseng cultured roots are contained within 5-10% of the tofu, the ginseng cultured root itself acts as a link between the tofu components and increases the elasticity. However, when the ginseng cultured muscle content exceeds 20%, the elasticity is normal. Gradually lower than tofu was confirmed.

In the case of color, there was no significant difference between the tofu with wild ginseng cultured root and normal tofu, but the tofu containing 10% wild ginseng cultured root was the best, followed by the tofu and regular tofu containing 5% wild ginseng cultured root. The tofu containing 20% wild ginseng root and 30% wild ginseng root showed the same preference, and the tofu containing 40% wild ginseng root showed the lowest preference. It can be seen that the color increases slightly depending on the content of wild ginseng culture root, but it does not affect the color as a whole.

In the case of digestive absorption rate, tofu containing 20% wild ginseng cultured root was the best, followed by tofu containing 10% wild ginseng cultured, tofu containing 30% wild ginseng cultured, tofu containing 5% wild ginseng cultured, and tofu containing 40% wild ginseng cultured tofu. And tofu showed the lowest preference. Tofu containing wild ginseng cultured ginseng showed better digestion absorption than general tofu, which is expected to be based on the pharmacological action of wild ginseng cultured ginseng.

Overall, the results of wild ginseng cultured tofu contained excellent results in individual items such as taste, aroma, elasticity, color, and digestibility compared to general tofu. Can be. On the basis of this, if the proper amount of wild ginseng culture root is limited, it can be seen that the range of 1-20% is appropriate, and the preferred amount of wild ginseng cultured root is 3-15%.

Claims (6)

(a) immersing the dried beans in water of 10-25 ° C. for 6-12 hours and then crushing the mixture in which water is added at a ratio of 1: 1 to 5 by weight to the soaked soybeans;
(b) filtering the ground mixture of step (a) to separate solids and soy milk;
(c) boiling and then steaming the separated soymilk of step (b); And
(d) adding 0.5 to 1% of a coagulant to the weight of the soymilk, which is the moxibustion of step (c), and adding soymilk cultured with a ginseng cultured root of 0.1 to 2 mm and a length of 0.3 to 10 cm before or after adding the coagulant. A method of manufacturing tofu with added wild ginseng cultured root, characterized in that it comprises the step of adding 1 ~ 20% to the weight of the dried soybeans in step a), and then cooling the dried tofu into a mold. delete delete delete Tofu added with wild ginseng cultured root prepared by the method of claim 1. 6. The method of claim 5, wherein the tofu is normal tofu, soft tofu, soft tofu, dried tofu, tofu, frozen tofu, fried tofu, compressed tofu, yuba or sufu added to the wild ginseng culture root, characterized in that tofu.

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