KR101536150B1 - Preparation method of functional processed bean-curd containing anthocyanin - Google Patents

Abstract

The present invention relates to a process for producing an anthocyanin-containing functional processed tofu, and more particularly, to a process for producing an anthocyanin-containing processed tofu by adding a blueberry and / or aronia containing a large amount of anthocyanin and tannin , It is possible to simultaneously ingest three representative flavonoids and antioxidant components. It is also excellent in sensory characteristics and physical properties such as texture and texture of general tofu, and has a function to produce tofu efficiently and economically while maintaining the nutritional content of soybean And a method of manufacturing the same.

Description

TECHNICAL FIELD The present invention relates to an anthocyanin-containing functional processed tofu,

The present invention relates to a process for producing an anthocyanin-containing functional processed tofu, and more particularly, to a process for producing an anthocyanin-containing processed tofu by adding a blueberry and / or aronia containing a large amount of anthocyanin and tannin , It is possible to simultaneously ingest three representative flavonoids and antioxidant components. It is also excellent in sensory characteristics and physical properties such as texture and texture of general tofu, and has a function to produce tofu efficiently and economically while maintaining the nutritional content of soybean And a method of manufacturing the same.

In the food cycle, tofu is defined as a product obtained by coagulating soymilk obtained by using soybean oil as a main ingredient. In detail, the product is extracted by boiling the ganoderma, and then a chloride or sulfate such as potassium, magnesium or aluminum is added thereto, It can be said that protein components are precipitated and coagulated and then dehydrated and molded. Specifically, a protein called globulin, which is contained in soybean, is dissolved in the washing liquid to produce soymilk suspension which is a negative suspension, and a coagulant having a positive charge is added to neutralize the charge. The precipitated and coagulated gel state is also referred to as tofu.

The production of common tofu includes selection and soaking of soybean, preparation of soymilk, coagulation of water-soluble protein, molding and pressing by molding mold, and cooling and soaking. Specifically, the selected soybeans are washed and then ground, and the resulting juice is filtered to obtain soybean milk. Then, the obtained soybean milk is heated and a coagulant is added to form a curd, The curd is squeezed to obtain tofu, and as a by-product, pure or whey is obtained.

Here, it takes about half a day for the immersion process, and about two to three times as much water as soybean is used. The soaked soybeans are drained and rinsed 2 ~ 3 times, and then they are put into the process of grinding. Water and soybeans are generally used at a ratio of 10: 1 to the above-mentioned milling process, and soybean milk is obtained by separating the beans from the bean curd after using the cotton or silkworm. The resulting soy milk is heated to constant boil until it is heated. In order to remove the bubbles, glycerin and fatty acid esters are mainly used as defoamers or silicone defoamers.

As described above, the conventional production of general tofu requires a process such as immersion, grinding, filtration and the like. Therefore, it takes a lot of time to produce the soybean milk, and it is inconvenient to add the defoamer separately to remove the foam.

In addition, the bean curd as a by-product is produced in the production of common tofu. In such a case, since the separated bean curd is left as it is when the soybean curd is obtained, there is a disadvantage in that it can not effectively utilize high quality beef with many protein components such as lysine.

On the other hand, beans (soybeans) used in the production of tofu contain physiologically active ingredients called isoflavones. The isoflavones exhibit similar characteristics to estrogen, which is a female hormone, and have an ability to reduce blood lipid levels and play an important role in preventing progression to cardiovascular diseases. The isoflavones play an important role in prevention of progression to cardiovascular diseases and prevention of arteriosclerosis and hyperlipemia There is a report that it is effective. In addition, soybean-derived isoflavones (for example, genistein) have been reported to have anti-diabetic and anti-obesity effects, suggesting the possibility of effective lipid improvement and prevention of obesity.

Soybean-derived isoflavones are mainly composed of Aglycone forms such as Genistein, Daidzein, Glycitein and their glucoside, malonyl, and acetyl derivatives. The total isoflavone content of the soybean seeds is shown in Table 1 below.

[Table 1] Isoflavone content of soybean

<Abbreviations>

Religion, daidzin; Glin, glycitin; Gin, genistin; Dein, daidzein; Glein, glycitein; Gein, genistein; nd, no detected.

However, when soybean milk or soybean curd is prepared by conventional methods using soybeans, isoflavone tends to easily escape during the process of milling and the like, and there arises a problem that a useful physiologically active ingredient is spilled out. These general soybean milk and tofu isoflavone contents are shown in Table 2 below.

[Table 2] Isoflavone content of soy milk and tofu

Source: Ministry of Agriculture, Forestry and Livestock Food and Beverage, 2004, Development of Functional Tofu Coagulants Using Natural Products and Functional Tofu Production Using the Traditional Chinese Medicines as Coagulants, Yongin University

Meanwhile, with the spread of well-being throughout the country, interest in blueberry (health-functional fruit) has been increasing. Blueberry is a favorite fruit of many people. It is highly nutritious, contains a lot of medicinal ingredients, and is especially known as one of the most natural fruits with the best antioxidant effect. Specifically, this antioxidant effect is known to be caused by flavonoids contained in blueberries and anthocyanin, which is a water-soluble pigment of purple color which makes violet, blue, and red in flower, fruit or cereal. Anthocyanin in blueberries is present in an amount of 85 to 200 mg of 100 g of blueberry fruit, whereas anthocyanin of strawberry is about 25 mg of 100 g, which is only about one fifth of that of blueberry ( Kalt / Basiouny / 1998 ).

Specifically, according to clinical results of the US highbush blueberry Council, blueberries inhibit the increase of protein NF-B associated with aging, thereby increasing memory, coordination and balance capabilities, The stilbene component reduces blood cholesterol deposits in the coronary arteries and strengthens the vascular tissue. It is effective in preventing diseases such as heart disease and stroke. The ingredient contained in the blueberry can be used as an anti- It prevents the infection of the urinary system by preventing bacteria from habitat. In addition, studies in the American Journal of Medicinal Food have shown that blueberry extracts inhibit the activity of methyl methanesulfonate and benzoepyrenes, known as carcinogens, and 8.35 mg per kg of dried blueberries (SECO). Lignans are estrogen-like botanical compounds that reduce the likelihood of developing breast cancer, prostate cancer and endometrial cancer if they consume a large amount of food containing them.

In addition, blueberry promotes the activation of the resynthesis of Rhodopsin, a so-called sunflower seed, which not only strengthens the fine capillaries of the eye, but also contains anthocyanin pigment, which is blue in color, and sweet sourness and viscosity Pectin is present and has a gentle aroma and rich in vitamins and various minerals (especially potassium, iron, manganese, vitamins A, C, E, folic acid and fiber) than any other fruit.

Aronia (Chokeberry) is a deciduous broad-leaved shrub, which, like blueberries, contains a great deal of anthocyanin. Aronia is classified as black chalk berry (black berries), red cherry berry (red berries) and purple chalk berries (purple berries) depending on the fruit color, among which the most abundant nutrients such as anthocyanin and polyphenol are black chokeberry And the content of anthocyanin and polyphenol is the highest among the existing plants, and studies for developing it as a health food, a cosmetic or a new natural medicine have been actively carried out.

[Table 3] Various components contained in Aronia

&Quot; The power of nature; Aronia melanocarpa ", Nature's print Ltd., UK, 2006, P45, ISBN 83-923931-0-4

Specifically, it is reported that the content of anthocyanin is 10 times that of cranberries, 22 times that of strawberries, 11 times that of strawberries, and that the antioxidant power (ORAC standard) is also 10 times that of strawberries.

[Table 4] Comparison of various index components contained in fruits (mg / 100 g)

"Fruits as bioflavonoids sources", Acta aliment, Polonica XVII (XLI), (1991) 11-19

However, active attempts to make high-performance processed tofu by adding blueberries and aronia, which are fruits containing a large amount of anthocyanins such as antioxidant functional ingredients, to tofu have not yet been attempted.

Some of the techniques for manufacturing functional tofu by adding materials such as pine nut and onion to tofu have been proposed. However, in this manufacturing method, after the coagulant is added, the soybean form is compressed and dehydrated to form a functional material, The flavor and texture of the prepared tofu are deteriorated, and the manufacturing process is complicated. [0008] The present invention has been made in view of the above problems.

Thus, it is possible to effectively prevent the nutrient component (for example, isoflavone) of the soybean without the portion to be discarded by the berry, It is required to develop a new functional processed tofu which can sufficiently provide a flavonoid antioxidant component at the time of feeding and which is efficient and economical in manufacturing process and at the same time, has improved texture and texture.

Korean Patent No. 10-0715691

Disclosure of Invention Technical Problem [7] Accordingly, the present invention has been made in view of the above problems, and it is an object of the present invention to provide an antioxidant composition containing three representative flavonoid antioxidant components (anthocyanin, catechin and isoflavone) at the same time and having sensory properties and physical properties And an object of the present invention is to provide an anthocyanin-containing functional processed tofu capable of producing tofu efficiently and economically while maintaining the nutritional content of soybean as it is.

In order to achieve the above object, the present invention provides a functional processed tofu containing at least one selected from Blueberry and Aronia.

The functional processed tofu further contains at least one selected from blackcurrant, raspberry, and cranberry.

According to another aspect of the present invention, there is also provided a method for producing soybean meal, comprising the steps of: a) peeling and pulverizing dried soybeans to prepare a soybean powder; b) adding the soybean powder to the purified water without adding an antifoaming agent, stirring the soybean powder, and boiling it with steam to prepare a soybean milk solution; c) adding at least one selected from the group consisting of Blueberry and Aronia to the soybean milk to dilute the extract or powder; d) adding a coagulant to the soybean milk to which the extract, the extract or the powder is added, And e) packaging the resulting solidified product in a container and then sterilizing the product.

In the step (a), the soybean is pulverized with an average particle size of 500 to 600 mesh.

Further, in the step c), at least one selected from the group consisting of blueberry and aronia is added in an amount of 32 to 40% based on the weight of the soybean powder.

In addition, in the step c), 4 to 7.6% of Aronia powder is added relative to the weight of the soybean powder.

The functional processed tofu of the present invention is characterized in that the nutrients of soybeans are kept intact while blueberries and / or aronia are additionally contained, and the three representative flavonoid antioxidants, anthocyanins, tannins (to catechins) and isoflavones .

In addition, the functional processed tofu of the present invention is excellent in the sensory characteristics such as texture and other properties, and the physical properties are excellent because the bean flavor and flavor inherent in the bean appearing on the common tofu is canceled.

In addition, the process for producing a functional processed tofu of the present invention uses ultrafine pulverized soybeans, and it does not need to use a defoamer separately because it is well dissolved in water. There is no discarded portion as in the case of general tofu, , Filtration, and the like are omitted, thereby shortening the manufacturing time.

FIG. 1 is a view showing an antioxidant functional processed tofu prepared by adding blueberry seeds, Aronia seeds and extract according to an embodiment of the present invention.
FIG. 2 is a view showing an antioxidant functional processed tofu prepared by adding an Aronia powder according to another embodiment of the present invention.
FIG. 3 is a schematic view showing a manufacturing process of a functional processing head according to the present invention.

Hereinafter, the present invention will be described in detail.

The functional processed tofu of the present invention contains at least one selected from Blueberry and Aronia.

The functional processed tofu of the present invention contains as an additive blueberry and / or aronia containing a large amount of anthocyanin and tannin (or catechin) as an additive in the tofu containing a large amount of isoflavone, Flavonoid) can be taken simultaneously with antioxidants.

Anthocyanin contained in blueberries and aronia is a flavonoid among polyphenols, and is a pigment contained in plants, especially plants. Blueberries and Aronia contain a large amount of tannin. Tannin is a composite material in which two or more catechins contained in green tea are polymerized. The catechin has almost similar pharmacological, physical and chemical functions. Representative flavonoid components include anthocyanins, catechins (tannins), and isoflavones, which are referred to herein as the three major representative flavonoid antioxidants.

The most powerful function of the polyphenol component is to remove the active oxygen of the body easily. Overproduction of active oxygen in the body promotes aging and causes various diseases. Polyphenols inhibit the oxidation of cellular DNA and cell membranes, prevent damage to proteins and lipids by active oxygen, and protect blood vessels from damage. It also inhibits cancer cell proliferation, inactivates carcinogens, and prevents cancer cells from mutating.

The OH group (hydro radical), the strongest active oxygen in the human body, is a strong source of radiation and herbicides. When stressed, it creates a strong toxic hydro radical in the body, causing inflammation. Anthocyanin, a polyphenol contained in blueberries and Aronia, contains several OH groups (phenols), which acts to neutralize the above-mentioned hydrocarbons with water (H ₂ O). Specifically, the toxic OH group is neutralized with stabilized water (H ₂ O) through the reaction of OH + OH, and the reason why the amount of urine is increased when the blueberry or the like is ingested is also for this reason.

Anthocyanin is one of the phenolic compounds widely distributed in the vegetable field. It is a water-soluble pigment that exists widely in various parts of plants such as fruits, stems, leaves, roots, and expresses colors such as red, purple and blue.

The anthocyanin has an anthocyanidene structure consisting of an aromatic ring, which consists of an oxygen-containing heterocycle and another aromatic ring and a C-C bond (see Figure 1). Specifically, the glycosides to which anthocyanidin and sugar are bound are referred to as anthocyanins. Anthocyanins are classified into anthocyanins according to the degree of bonding with hydroxyl groups, the kind and number of bound sugars, the aliphatic or aromatic carboxylates bonded to the sugar, In various colors.

[Figure 1] The basic structure of anthocyanins and their forms in nature

Studies have shown that the strong antioxidant function of blueberries and aronia is caused by the combined action of anthocyanin and total phenol content, and there is a proportional correlation between total phenol content and anthocyanin content.

The present invention relates to a functional processed tofu containing blueberry and aronia rich in antioxidant components as described above, and a detailed description of the added blueberry and aronia is given above.

In the present invention, Aronia roto can be used alone or in combination of two or more kinds of black chocolates (black berries), red cherry berry (red berries) and purple chalk berries (purple berries). Preferably, black choc berry which has the most nutrients such as anthocyanin and polyphenol is used.

In one embodiment, the functional processed tofu of the present invention may further comprise at least one selected from Blackcurrant, Raspberry and Cranberry to further enhance antioxidant functionality. These additives can be added to the soybean milk in the form of raw material, extract or powder. When added in the form of an extract, the added amount is 0.5 ~ 10% based on the weight of soybean milk, 0.5 ~ 1.0% to be. If the added amount is less than the above lower limit, the synergistic effect of the antioxidant function may be insignificant due to addition of these. If the upper limit is exceeded, there is difficulty in solidifying the tofu and the flavor inherent to the tofu may be excessively decreased.

According to another aspect of the present invention, there is provided a process for producing soybean meal comprising: a) a soybean powder preparation step; b) a soy milk preparation step; c) adding blueberry / aronia; d) a coagulant input and coagulation step; and e) a packaging and disinfection step (see FIG. 3).

The manufacturing method of the present invention is different from the conventional method of producing soybean curd such that soybean is soaked, ground, filtrated, and soybean milk, and soybean micropowder containing soybean nutrient as it is, Can be omitted to shorten the manufacturing time and provide a functional processed tofu in which the texture is improved smoothly to a degree similar to the general head portion when ingested.

In the manufacturing method of the present invention, the step (a) of producing the soybean powder is a step of removing the dried soybean and then pulverizing the soybean powder to prepare a micronized soybean powder.

Preferably, the step a) is carried out by pulverizing the soybean into an undifferentiated pulp with an average of 500 to 600 meshes. More specifically, the present invention relates to a process for pulverizing soybeans at a temperature ranging from 20 to 30 DEG C at an average particle size of 500 to 600 mesh with no heat denaturation using an air stream type pulverizer, , Vitamins and other nutrients are lost.

Unlike the conventional soybean curd that has been made using only about 66% of the soybeans from which the tofu has been ripped and about 33% of the bean has to be poured into beans, the present invention is characterized in that soybean is superfineified to an average of 500 to 600 mesh to dissolve in water, And lysine can be utilized 100% of the protein. If the particle size of the soybean powder is less than 500 mesh, the soybean powder may not dissolve in water.

B) In the step b), soybean powder is added to purified water without adding defoamer, stirred and then boiled with steam to produce a soybean milk.

That is, the present invention uses soybean supernatant in the production of tofu, which is advantageous in that it is not necessary to use a separate antifoaming agent since the soybean powder is well dissolved in water.

Specifically, in the step b), 4 to 5 times of the purified water is added to the steam boiling pellets at a rate of 3,000 to 4,000 rpm for 5 to 10 minutes at a high speed and then stirred at 100 to 105 ° C for 2 to 5 Min and then continuously stirring at 2,000 to 2,500 rpm until the temperature is lowered to 90 DEG C to produce a soy milk solution having a concentration of 11 to 12 Brix.

(C) adding the at least one selected from the group consisting of Blueberry and Aronia to the soybean milk obtained through the step b) in the form of raw material, extract or powder, and diluting to be.

That is, the present invention relates to an anthocyanin-containing functional soybean curd prepared by mixing blueberry and / or aronia with a soybean milk, and by removing sugar-intolerant bean flavor appearing in common tofu due to inherent sugar content of blueberry and aronia, It is possible to provide a functional tofu which is more soft than ordinary tofu and has higher elasticity than that of the head portion, by increasing the texture.

In step (c), any one or both of blueberry and aronia can be added to the soybean milk, and these blueberries and aronia can be used in the form of raw or extract or powder.

The blueberry and the aronia seed and the extract used in the step c) can be prepared by extracting the raw material with the raw juice and removing the fiber. Specifically, since the blueberry and the arniae are weak in heat, they can be squeezed by low-speed squeezing using an incubator to prepare blueberry and aronia extract free from nutrient destruction. In this case, the concentration of blueberry and aronia extract is about 15 to 16 brix.

In addition, the blueberry and the aronia seeds and the powder used in the step c) may be prepared by washing the raw materials with the agricultural product drier at 55 ° C for 5 days, and pulverizing them in a pulverizer by a pin mill method. In this case, the particle size of the powder is about 100 ± 10 mesh.

In the step c), the addition amount of the fresh and the extract is preferably 32 to 40% (5.1 to 6.4% relative to the weight of the soy milk) based on the weight of the soybean powder. If the addition amount is less than 32%, the addition of blueberry and / or arnoia such as antioxidative function may make the effects as a processed tofu pursued by the present invention be insignificant, and if it exceeds 40% Or the flavor inherent in the tofu may be excessively reduced.

Specifically, in step c), the obtained soy milk is transferred to an agitation barrel and stirred at a low speed (20 to 30 rpm) to a temperature of about 75 to 80 ° C., and at least one of the blueberry seed extract and the Aroonia extract is added to the soybean powder To &lt; / RTI &gt; 40% of the soy milk solution and diluting it for about 2 minutes.

On the other hand, the powder of Aronia (or blueberry) contains fiber as it is, and it is preferable to add it to the soybean milk in an amount of 4 to 7.6% based on the weight of the soybean powder at about 73 캜 and dilute to 30 seconds or less.

In relation to the addition of blueberries, Dr. Rasheed Barredi of the Department of Nutrition, Food and Physical Education, Florida State University and Dr. Julie K. Collins of the Oklahoma State University Department of Nutrition, together with the Journal of Nutritional Biochemistry The results of animal experiments for the prevention of bone weakening after menopause using blueberry extract were reported. Bone mineral density decreased after 100 days of feeding of 5% blueberry extract in total rats. Therefore, it is expected that humans will have the same efficacy when consuming processed foods containing more than 5% of blueberry extract.

In step c), at least one selected from blackcurrant, raspberry, and cranberry may be further added in addition to blueberry and aronia in order to further enhance antioxidative function. These additives can be added to the soybean milk in the form of raw material, extract or powder. When added in the form of an extract, the added amount is 0.5 ~ 10% based on the weight of soybean milk, 0.5 ~ 1.0% to be. Here, the method of preparing the black currant, the raspberry, the cranberry, the extract, and the powder are the same as those of the above-mentioned blueberries and Aronia.

The d) coagulant addition and coagulation step is a step of adding a coagulant to the soybean milk to which the green bean extract or powder is added, and solidifying the coagulant by the coagulation mold.

Generally, the most important process in the production of tofu is a coagulation process in which a coagulant is added to coagulate soymilk. When coagulant is added to soymilk, coagulation starts by substituting divalent cations, Ca ++ and Mg ++, with H + of carboxyl group (-COOH). Factors involved in this reaction include the temperature and concentration of soy milk, the concentration of coagulant, and the method of agitation. If you add coagulant to dark soy milk, the reaction becomes quick and easy, and if the soy milk is too soft, the collision between the molecules will be delayed and the reaction time will become long and it will be easy to dry before it gets tangled. Also, if you add a coagulant and stir it up too much, the lump of crumbs will crumble and the toe will not soften and the yield drops sharply.

As the coagulant, calcium sulfate (CaSO ₄ .2H ₂ O), calcium chloride (CaCl ₂ .2H ₂ O), magnesium chloride (MgCl ₂ .6H ₂ O) and Glucono Delta Lactone (GDL) have. The appropriate temperature at the time of solidification and the amount of the coagulant to be used are not particularly limited and may be appropriately adjusted according to the kind of the coagulant to be used.

Specifically, in step (d), the soybean milk to which Blueberry / Aronia is added is cooled to 70 to 75 ° C, and then the coagulant, GDL, is added to the soy milk solution in an amount of 0.16 to 0.22% After the temperature of the soy milk was lowered to 69 to 72 ° C, the enzyme Transglutaminase (TG) (and tablets containing flavor (liver)) was added to the soy milk solution at a concentration of 0.10 ~ 0.20%, coagulant milky magnesium or magnesium chloride (MgCl ₂ ) was added in the amount of 0.10 ~ 0.20% relative to the weight of the soy milk liquid and mixed for 1 ~ 3 seconds in the soy milk solution agitator. Lt; / RTI &gt; for 30 minutes.

After the coagulant has been added in the above-described manner, it becomes tofu after a certain period of time. The hardness of the tofu varies depending on the amount of the coagulant added, the type of coagulant, and the time. It is preferable to immerse the molded tofu in cold water immediately to increase the preservation time and to remove excess coagulant out of the temperature range of 30-50 ° C which is the propagation temperature of the bacteria.

E) packaging and sterilization is a step of filling the container with the obtained solidified product, packaging and sterilizing the solidified product.

Specifically, in the step (e), the solidified tofu is cut into a predetermined weight and shape, packed in a packaging container together with purified water, sealed, sterilized in hot water at about 85 to 90 캜 for about 30 minutes, For 15 minutes and refrigerated.

Hereinafter, the present invention will be described more specifically by way of examples. However, these examples are provided only for the understanding of the present invention, and the scope of the present invention is not limited to these examples in any sense.

Example 1: Preparation of antioxidant functional processed tofu added with blueberry raw material and aronia raw extract

1) Soybean powder was micronized at a mean of 600 mesh to prepare soybean powder. The soybean powder was added to the steam boiling pail together with purified water of 5 times the weight of the soybean powder, stirred at 3,500 rpm for 5 minutes at high speed, And then continuously stirred at 2,000 rpm until the temperature was lowered to 90 ° C to produce a soy milk solution having a concentration of 12 Brix.

2) The soybean milk was transferred to an agitator and agitated at a low speed of 20 rpm to a temperature of about 75 ° C to obtain 32% of the soybean powder (5.10% relative to the weight of the soy milk) and the extract of the blueberry (80 wt%) + The extract (20 wt%) mixture was added to the soy milk solution and then diluted for 2 minutes.

Here, since the antioxidant components contained in the blueberry and aronia raw materials are weak to heat, they are squeezed out using a pressurizing machine using an extracting machine and prepared as blueberry and aronia extracts free from nutrient destruction such as anthocyanin components, (Brix).

3) After cooling the soybean milk to 73 ° C, the coagulant GDL (Glucono Delta Lactone) was added at 0.20% of the weight of the soybean milk liquid. Then, the soybean milk was stirred at 20 rpm for 2 minutes to cause a coagulation reaction. . Then, the enzyme TG (Transglutaminase) and the coagulant magnesium chloride (MgCl ₂ ) were added in amounts of 0.10% and 0.20%, respectively, relative to the weight of the soybean milk.

4) The soymilk obtained in the above solidification frame was solidified at room temperature for 1 hour, and each was weighed in a square shape with weights of 400 g each. Then, the soy milk was sealed in a packaging container with purified water and then sterilized by hot water at 85 캜 for 30 minutes. Lt; 0 &gt; C for 15 minutes and stored in a refrigerator to prepare an antioxidant-functional processed tofu (see Fig. 1) according to the present invention.

Example 2: Preparation of antioxidant functional processed tofu added with Aronia powder

The processed tofu (see Fig. 2) was prepared in the same manner as in Example 1, except that instead of using the blueberry and the Aronia extract, the Aronia powder was added to the 6.67% soybean milk powder relative to the weight of the soybean powder.

Here, the Aronia powder was prepared by drying the Aronia powder at 55 ° C. for 5 days in a agricultural product dryer, and then pulverizing the powder to a particle size of about 100 ± 10 mesh using a pin-milling method.

Example 3: Preparation of antioxidant functional processed tofu added with blueberry seeds and extract

The same procedure as in Example 1 was carried out except that only blueberry extract was added instead of using blueberry and aronia extract, and tofu containing 5.1% of blueberry extract (400 g) was added.

Example 4: Preparation of antioxidant functional processed tofu added with Aronia powder

The same procedure as in Example 2 was carried out except that Aronia powder was added to obtain a parfum (400 g) 7.6% Aronia powder-containing tofu.

Experimental Example

1. Preparation of sample

As the experimental group, tofu containing 7.6% Aronia powder based on 400 g of curd refuse containing 5.1% blueberry extract based on 400 g of corn meal prepared in Examples 3 and 4 was used, and as a control, Respectively. The antioxidant sample was prepared by extracting 100 g of tofu at room temperature for 12 hours and filtering with filter paper No. 2. The yield of tofu was calculated and then diluted to a concentration of 1% and used as an assay sample.

2. Sensory characteristics

The sensory evaluation was carried out four times on the panel consisting of 25 well - trained workers with a sensory test of food sensory ability of 3 years or more. The color and flavor sensory test (color, (Rigidity, elasticity, breakage, cut surface, homogeneity) of the sensory test (taste of soybean, flavor of soybean, taste of bitter taste, bitter taste, sweetness) 9 point Likelihood Rating method was used.

In addition, moisture content, chromaticity and physical properties were measured on the experimental group and the control group.

(1) Sensory evaluation of color and aroma

In Table 5, the sensory test value for white figure is the value obtained by dividing the total score of the panel by the number of people and rounded off to the second decimal place. The higher the numerical value, the brighter, and the lower numerical value means darker.

In Table 5, the sensory test values for soybean smell, soybean smell, and odor were calculated by dividing the total score of the panel by the number of persons and then rounded off to the second decimal place. The lower the numerical value, the lower the value is. do.

[Table 5] Color and flavor sensory evaluation of common tofu, blueberry and aronia added tofu

As a result of the sensory evaluation on the color and flavor of Table 5, 5.1% curd soybean curd prepared by adding liquid blueberries in bean curd was lower in the bean curd than the control, and the quality was excellent. The soybean curd showed the same level of soybeans as in the control.

In the odor and odor, the tofu of the experimental group prepared with the liquid blueberry and the aronia powder increased the preference for the flavor and aroma than the general tofu of the control.

(2) Taste sensory test

In Table 6, the sensory test value for taste is the value obtained by dividing the total score of the panel by the number of people and rounded off to the second decimal place. The lower the numerical value, the lower the value for each item. It means a lot.

[Table 6] Taste sensory evaluation of general tofu, blueberry and arnoia added tofu

As a result of the sensory test on the taste in Table 6, 5.1% of the soybean curd containing blueberry as a liquid had slightly less soybean flavor but less flavor of soybean and less bitter taste and bitter taste than the control soybean curd, It will be possible to develop it as an excellent product. Especially, in the sweetness, the sweetness of tofu prepared by adding blueberry liquid and aronia powder to the common tofu of the control was greatly increased, which is considered to be suitable as a child tofu and a functional tofu.

(3) Sensory evaluation of texture

In the following Table 7, the sensory test results for hardness, firmness, elasticity and crumb resistance were rounded off to the second decimal place after dividing the total score of the panel by the number of persons. The lower the numerical value, the smaller the sensibility of each item The higher the value, the greater the sensibility of each item.

In Table 7 below, the sensory test values for the section are rounded off to the second decimal place after dividing the total score of the panel by the number of people. The higher the numerical value, the smoother the lower the numerical value.

In Table 7 below, the sensory test value for homogeneity is the value obtained by dividing the total score of the panel by the number of people and rounded off to the second decimal place. The higher the numerical value, the more homogeneous.

[Table 7] Sensory evaluation of texture of general tofu, blueberry and arnoia added tofu

As a result of the sensory evaluation on the texture of the above Table 7, 5.1% of the mother liquor containing liquid blueberry juice had the best overall texture such as elasticity and homogeneity compared with the general soybean curd containing 7.6% .

(4) Moisture content and chromaticity

The water content and the chromaticity were measured for the experimental group and the control, respectively, and the results are shown in Table 8 below.

end. Moisture content measurement

And measured by the atmospheric pressure heating drying method. Specifically, the weight of the empty weighing bottle was determined by calculating the amount of water to be dried in a drier at 105 ° C, and then 1 g of each of the tofu samples was repeated three times to measure the amount until the tofu sample reached constant weight.

I. Chromaticity measurement

To measure the lightness (L), redness (a), and yellowness (b) of each sample, the head sample was immersed evenly in the chromaticity colorimeter, and the lightness, redness and yellowness values were measured three times And repeatedly measured. The lightness, redness, and yellowness values of the standard white plate used were 89.55, -0.24 and 0.26, respectively.

[Table 8] Moisture Content and Color Difference Chromaticity of Common Tofu, Blueberry and Aronia Added Tofu

As a result of the measurement of the above Table 8, in the moisture content, the tofu containing 7.6% corn starch powder, the tofu containing 5.1% corn flour and the common tofu had a similar moisture content.

In terms of color, blueberry added 5.1% of tofu had lower yellowness (b) than common tofu, but the redness (redness, a) containing blueberry's original color was greatly increased, .

(5) Measurement of physical properties

The physical properties such as Strength, Hardness, Cohesiveness, Springiness and Gumminess of the experimental group and the control group were respectively measured and the results are shown in Table 9 below.

The physical properties were measured by using a Rheometer (Compac-100, Sun Scientific Co., Tokyo, Japan) to measure the strength of the resistive home during chewing. Adapter No.34 with a diameter of 10mm was used under the conditions of table speed 60mm / min, graph interval 30msec and load cell (Max) 2kG.

[Table 9] Properties of general tofu, blueberry and arnoia added tofu

As a result of the physical properties measurement in Table 9, it was confirmed that all the properties such as strength, hardness, and viscosity of the 5.1% blueberry curd containing the liquid blueberry juice were similar to those of general tofu, .

The results of hardness, cohesiveness, viscosity, etc. of tofu containing 7.6% corn starch powder are considered to be able to be processed into soybean curd or tofu type tofu unlike curd curd containing 5.1% corn flour.

3. Antioxidant activity

(1) DPPH (antioxidant activity)

The antioxidative activity (DPPH radical scavenging activity) of the experimental group and the control group was measured, and the results are shown in Table 10 below.

The radical scavenging activity of DPPH is used to measure the antioxidant activity of decolorizing DPPH, and the DPPH radical scavenging activity is larger when the reducing power is larger. The antioxidative activity of antioxidant was determined by the method of Blosis. Specifically, 100 uL of a 0.6 mM DPPH solution was added to 100 uL of a sample, followed by reaction in a dark room at room temperature for 30 minutes, and the absorbance at 517 nm was measured.

The free radical scavenging activity (%) was calculated by dividing the absorbance of the sample by the absorbance of the control group minus the value of the absorbance of the control group, and multiplying this by a factor of 100. The higher the value, the greater the antioxidant activity.

DPPH radical scavenging ability (%) = {1- (sample OD / control OD)} 100

[Table 10] DPPH radical scavenging ability (%) of general tofu, blueberry and arnoia added tofu

As a result of the measurement in Table 10, the tofu containing 5.1% of curdlan and 10% of the curd containing blueberry juice had an antioxidative activity compared with the normal curd. The antioxidant activity is thought to be due to anthocyanin in blueberries and aronia, which can greatly increase the antioxidant activity of the existing tofu.

(2) Total flavonoid content

The total flavonoid contents of the experimental group and the control group were measured and the results are shown in Table 11 below.

Total flavonoid content was determined by adding 10 mL of diethylene glycol and 1 mL of 1N NaOH to 0.2 mL of the sample, mixing well at 37 ° C. for 1 hour, and then measuring the absorbance at 420 nm. The total flavonoid content was determined from the standard curves obtained using quercetin. The total flavonoid calibration curve is shown in Figure 2 below.

[Figure 2] Calibration curves of total flavonoids

[Table 11] Total flavonoid content of general tofu, blueberry and arnoia added tofu

Flavonoids, one of the polyphenols, have an antioxidative effect as an effective free radical scavenger, and antioxidant effects can be estimated by the content of flavonoids.

As a result of the measurement in Table 11, the total flavonoids showed the highest value of 7.6% morin powder containing Aronia powder and the order of tofu containing 5.1% corn starch extract and common tofu. That is, the content of tofu containing 5.1% corn starch and 7.6% corn flour containing blueberry extract was higher than that of common tofu, indicating that the functional processed tofu of the present invention had better antioxidative activity than that of common tofu.

Claims (6)

delete delete a) removing the dried soybeans, pulverizing the soybean powder at 20 to 30 DEG C with an average particle size of 600 mesh (mesh size) at 20 to 30 DEG C without heat denaturation, using an air stream mill;
b) adding the soybean powder to the purified water without adding an antifoaming agent, stirring the soybean powder, and boiling the soybean powder with steam to prepare a soybean milk solution;
(c) washing and drying the Aronia, and then finely grinding the powder to obtain an Aronia powder having a particle size of 100 ± 10 mesh, and then adding it to the soybean milk to dilute it ;
d) The soy milk solution to which the Aronia powder was added was cooled to 73 ° C, then glucono delta lactone (GDL) as a coagulant was added thereto, and then the coagulation reaction was caused to occur while stirring. (TG), which is an enzyme, and magnesium chloride (MgCl ₂ ) as a coagulating agent are added, followed by rotary mixing in a soymilk solution stirring tank to solidify the same by a solidification mold; And
e) cutting the obtained solidified product into a rectangular shape, packaging it in a container, sterilizing it in hot water at 85 캜, and then refrigerating it,
Characterized in that the tofu produced is a tofu-type tofu containing 7.6% by weight of the flour of Aronia.
Process for producing antioxidant functional processed tofu. delete delete delete

Images