KR101429230B1 - Color bean-curd improved antioxidant activity used anthocyanin color corn seed aleurone layer by and method of thereof - Google Patents

Abstract

The present invention relates to a tofu added with a chewing gum corn filamentous follicular layer, more particularly, a method for preparing soybean slurry by grinding soaked yellow soybeans; Adding to the bean slurry a black wax corn sopper pruning powder; And a step of coagulating the mixture of the soybean slurry and the black waxy corn seedable colony powder. Through the present invention, it is possible to produce a colored tofu having enhanced antioxidant activity by using a test wheat bran without a foot corn condition and an increased hardness, or a secondary wheat with a reduced commerciality.

Description

Technical Field [0001] The present invention relates to a colored tofu having enhanced antioxidative activity and a method for producing the same,

The present invention relates to a colored tofu having enhanced antioxidative activity and a process for producing the same

Tofu is a food that is extracted from protein in soybean and solidified with inorganic salts. It is the most popular processed product among soy products and is a food rich in high quality vegetable protein. The soybean contains about 40% protein, so it has excellent nutrition but the digestibility is not good. Even if it is roasted or steamed, the digestibility is as low as 50-70%. But tofu is an excellent protein food that contains more than 93% of protein in soybeans, more than 85% of carbohydrates, more than 95% of fat, more than 50 to 60% of vitamins and 95% digestibility. Tofu is more digestible than soybeans, but also contains three times as much calcium as soy is effective in preventing osteoporosis and contains linoleic acid to lower cholesterol levels and helps prevent atherosclerosis is known. As the effectiveness of these tofu is known, the number of people seeking tofu gradually increases in Western countries where the obesity population is large, and various recipe methods using tofu have been developed. In addition, the tofu protein is much cheaper than the meat protein, so it is advantageous in terms of economy as a protein source.

On the other hand, it is necessary to develop the use of foot corn that has missed the harvest time because foot corn, which is a typical snack street in summer, can not be used as foot corn because its hardness increases after a suitable harvest day.

When corn seed powder was added to produce tofu, the corn seed powder was not used in the production of tofu because the corn seed oil did not coagulate due to the fat-soluble component of the corn seed oil. However, it has been pointed out that the addition of soybean and corn to the soybean slurry and the addition of antioxidant-functional tofu improves the added value of soybean and corn at the same time, Or to improve the antioxidant function by combining a technique of adding a phyllotaxis powder of seeds of a black waxy corn that can not be used as a foot corn because of low commerciality.

The present invention relates to a method for increasing the added value of test waxy corn by preparing a colored tofu using test waxy corn seeds which are hardly used in the form of foot corn, And a method for producing a colored tofu having an antioxidative activity enhanced by using a coloring matter having an antioxidant activity.

In order to accomplish the above object, in one embodiment of the present invention, there is provided a process for producing soybean slurry, comprising the steps of: Adding corn-seeded pruning powder to the bean slurry; And a step of coagulating the mixture of the soybean slurry and the corn seedling pruning layer powder. The present invention also provides a method for producing an edible corn silage powder-added tofu having enhanced antioxidative activity.

In the present invention, 8 to 12 parts by weight of the corn-seeded pruning layer powder may be added to 90 parts by weight of the soybean, and the average grain size of the corn-seeded pruning layer powder may be 15 to 30 [ Lt; RTI ID = 0.0 > 85 < / RTI >

In another embodiment, the process comprises grinding the soaked soybeans to produce a soybean slurry; Adding corn-seeded pruning powder to the bean slurry; And a step of coagulating the mixture of the soybean slurry and the corn-seeded corn starch powder, wherein the corn-fed cornstarch powder-added tofu with enhanced antioxidative activity is provided.

In the present invention, it is preferable that the corn-seeded colony layer is 8 to 12 parts by weight based on 90 parts by weight of the soybean, and the average grain size of the corn-seeded colony layer is 15 to 30 or 75 to 85 can do.

Anthocyanin is a water-soluble pigment widely found in plants and exhibits a wide range of colors ranging from blue to purple. Recently, interest in natural pigments has been increasing, especially cyanindin 3-glucoside (C3G) among the anthocyanins is known to play a major functional role. Cyanindin 3-glucoside has high antioxidant activity and is known to be effective in the prevention and treatment of cerebrovascular and heart diseases. In terms of botany, it plays a role of inducing various insects and algae, and plays a role in predicting the moisture and seeds of pollen. Anthocyanin has attracted much attention as a natural pigment harmless to human body. However, anthocyanin is widely used in nature and is highly valuable as a natural coloring matter. However, it is sensitive to light and pH such as sunlight, and it is difficult to separate and purify anthocyanin. Although it is used as a natural preservative for foods such as inhibition of food oxidation in foods, there is a problem in stability and usability because it reacts with sulfur dioxide (SO ₂ ) to form a precipitate.

Generally, the production method of tofu is as follows. Wash the beans well, soak in water for 7 to 8 hours in summer and 24 hours in winter, then add water to the grinder with a small amount of water. This is called "rice bran" and boil directly in the pot or steam the boiler to heat it. Due to this heating, soybean malate is removed and protein is dissolved in a large amount of arabinose. When the heating is over, put it in a bag and squeeze it out and divide it into beans and beans. At this time, it is difficult to wean if it is too cold, so when it is hot, squeeze the beans as much as possible. Put the coagulant at about 70 ℃ when the beans are cooled to some extent. In the past, we used coagulant (magnesium chloride which is the main component of the liquid wastewater that melted in the salt), but in recent years, powder coagulants based on calcium sulfate have been used. When the coagulant is added, the protein in the bean is hardened. Leave it for a while, then leave a clear smile. The coagulated substance that has settled down is poured in a box with a small hole on all sides and then swollen. Then, when the lid is closed, . If the tofu is firm enough, put it in the box water, remove the box from the water, and soak the tofu in water for a while. This removes all of the extra coagulant and improves the taste. If you cut this properly, it becomes a finished product. Normally, 200g is the standard for 1 head of tofu, and 4kg of tofu is produced for 1kg of soybean.

Through the present invention, it is possible to prepare a test corn starch powder colored tofu having an enhanced antioxidative activity by adding micronized powder to the colony layer of the test strip corn seeds.

Fig. 1 shows the production process of a colored tofu to which a cornstarch powder of a corn filament is added.
Fig. 2 is a graph showing the comparison of head weight according to particle size.
FIG. 3 shows the results of measurement of the color of the colored tofu prepared according to the addition ratio of the corn grain powder of the corn filament to the corn filament using a colorimeter.
4 is a graph showing the total phenol content according to the particle size and the addition ratio of the corn grain powder of the chewing gum corn seeds.
5 is a graph showing the antioxidative activity of corn seed according to the particle size and the addition ratio of the corn starch powder.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for describing the present invention in more detail and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention .

Example

Example  1. Manufacture of colored tofu

1.1 Test strip corn Seedling Horn  Production of powder

As shown in FIG. 1, only the colony layer of the test strip corn was separated, and then the temperature of the crushing cylinder was pulverized in an environment of -5 to -10 ° C using a low-temperature grinding mill. As shown in the following Table 1, the pulverized corn seeds were prepared by varying the pulverization conditions.

Milling condition Average particle size (탆) Feed rate (g / min) Grinding speed (revolutions / 1 second) Production Example 1 10 20 80.5 Production Example 2 10 40 69.3 Production Example 3 10 60 49.5 Production Example 4 10 80 23.2

1.2 Manufacture of colored tofu

The process of making the colored tofu is shown in Fig. After washing the yellow soybeans, which is a raw material for producing tofu, soybeans were soaked and ground. The ground soybeans were heated to 75 to 85 ° C, filtered, and then mixed with the cornstarch powder of the chewing gum corn seed prepared in Example 1.1, followed by addition of coagulant MgCl ₂ , followed by molding and pressing to produce a colored tofu. As a control group, the tofu was prepared without adding the powdered corn starch powder. The yield of the colored tofu was varied depending on the size and the addition ratio of the corn grain powder to the corn grain (Table 2).

Soybean weight (g) Black wax corn
The amount of powder added to the colloid layer (g) Tofu weight (g) Control group 100 0 212.6 Production Example 1
(80 탆) 97 3 212.8 95 5 216.3 90 10 221.0 Average - 216.7 Production Example 2
(69 탆) 97 3 211.6 95 5 213.2 90 10 226.8 Average - 217.2 Production Example 3
(49 탆) 97 3 200.9 95 5 217.5 90 10 233.8 Average - 217.4 Production Example 4
(23 탆) 97 3 209.6 95 5 213.4 90 10 233.8 Average - 218.9

In Table 2 and FIG. 2, the weight of the head added with the cornstarch powder and the cornstarch powder was increased as the addition amount of the cornstarch powder was increased. Therefore, it was found that the weight of the tofu was increased as the addition amount was increased and the particle size was decreased

Example 2. Characteristic of colored tofu

2.1 Chromaticity measurement of colored tofu

The color of the colored head manufactured in Example 1 was measured using a colorimeter. As can be seen from FIG. 3 (brightness: (a), redness (B)), as the average size of the powdery particles of the corn grain of the black waxy corn decreased, the brightness value (L) a) increased.

2.2 Anthocyanin content of colored tofu

Anthocyanin content was measured according to the particle size and addition ratio of the corn grain powder of the black waxy corn seeds of the colored tofu (Table 3).

particle
size Bean weight
(g) Black wax corn
Chaff layer powder (g) Cyanidin-3-glucoside
(mg / 100g) Pelargonidin-3-glucoside
(mg / 100g) Petunidin
(mg / 100g) Total content
(mg / 100g) Control group 100 0 0 0 0 0 Production Example 1 97 3 0.82 0.09 0.40 1.31 95 5 1.35 0.16 0.74 2.25 90 10 3.33 0.36 2.03 5.72 Production Example 2 97 3 0.98 0.10 0.47 1.55 95 5 1.52 0.17 0.89 2.58 90 10 3.43 0.39 2.26 6.08 Production Example 3 97 3 0.94 0.10 0.50 1.54 95 5 1.68 0.17 0.98 2.83 90 10 3.50 0.38 2.39 6.27 Production Example 4 97 3 0.97 0.09 0.50 1.56 95 5 1.84 0.20 1.14 3.18 90 10 3.70 0.43 2.37 6.50

As shown in Table 3, the total anthocyanin content was dependent on the addition amount of the test corn seed powder, and anthocyanin content was the highest when 10 g of the corn seed powder (23.2 탆) of Preparation Example 4 was added.

2.3 Colored tofu Total phenol  content

Total phenol contents of the corn seeds were measured by particle size and addition ratio. As shown in FIG. 4, the total phenol content, which is an antioxidant component, was increased as the amount of powder added to the cornstarch powder was increased.

2.4 Antioxidative activity of colored tofu

Antioxidant activity was measured by using hydrogen donating ability (DPPH) scavenging ability.

Each concentration of each sample dissolved in methanol was dispensed in a 96-well plate in an amount of 100 μl. An equal amount of 0.4 mM DPPH solution was added thereto, and the mixture was allowed to stand at room temperature for 10 minutes and absorbance was measured at 517 nm.

The DPPH radical scavenging activity was calculated from the following equation and expressed as the concentration of the sample when the absorbance of DPPH decreased by 50%. Each sample was repeated three times and the average value was obtained.

DPPH radical scavenging activity (%) = (A _control - A _sample ) / A _control × 100

A _sample = absorbance of the reaction solution to which the sample is added

A _comparison = absorbance of the reaction solution to which methanol was added instead of the sample

As a result of the antioxidant activity measurement, when 10 g of the corn-seeded corn starch powder was added to produce the tofu, higher DPPH scavenging ability was shown when 3 g and 5 g of the corn seed meal were added, indicating a high antioxidative activity . In addition, in the case of Production Example 1 and 4, the addition rate of 10 g of the corn seed-type clathrate powder was higher than that of Production Example 2 and Production Example 3, which was higher than that of 3 g and 5 g addition.

While the present invention has been described with reference to exemplary embodiments, it is to be understood that the subject matter of the invention may be varied and varied without departing from the scope of the invention, It can be seen that In addition, many modifications may be made to adapt a particular situation and material to the teachings of the invention without departing from the essential scope thereof. Therefore, it is intended that the invention not be limited to the particular embodiment disclosed as the best mode contemplated for carrying out this invention, but that the invention be construed as including all embodiments falling within the scope of the appended claims.

Claims (3)

Milling the soaked soybeans to prepare soybean slurry;
Adding to the bean slurry a black wax corn sopper pruning powder; And
And a step of coagulating the mixture of the soybean slurry and the black waxy corn seedable colony layer powder. The method according to claim 1,
A method for producing tofu having enhanced antioxidative activity, wherein 8 to 12 parts by weight of a test waxy corn syrup is added to 88 to 92 parts by weight of the soybean. The method according to claim 1,
Wherein the average particle size of the test waxy corn-starch type stratified cornflower powder is 23 탆 to 85 탆.

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