KR101690162B1 - Preparation method of soybean curd with wild edible greens - Google Patents

Abstract

The present invention relates to a method for preparing wild herb and vegetable tofu by adding a preprocessed wild herb and vegetable (thistle, mulberry leaves, and aster) extract. The method for preparing the tofu containing the wild herb and vegetable (thistle, mulberry leaves, and aster) extract according to the present invention includes: a soaking step of washing and soaking (dipping) raw material beans by using Osek Water, which is functional water available in Yangyang County, Gangwon Province; a step of grinding and boiling the soaked beans; a step of preparing soybean milk by separating bean curd dregs; a clotting step of adding a coagulant (deep sea water) and the preprocessed wild herb and vegetable extract to the prepared soybean milk; a pressing, forming, and cutting step; a cooling step of cooling the cut wild herb and vegetable tofu by using a carbon fiber and the Osek Water available in Yangyang County, Gangwon Province; and a commercialization and packaging step. The present invention provides the method of preparing the wild herb and vegetable tofu which has a high added value with its functionality, appeal to consumers, and quality enhanced.

Description

Preparation method of soybean curd with wild edible greens < RTI ID = 0.0 >

The present invention relates to a method for preparing an acidic tofu by adding an acidic extract (gondola, mulberry leaf, fennel) extracted beforehand to a traditional tofu as a high value-added product, And to improve the quality, flavor, and functionality of the final tofu by combining it with traditional tofu.

Conventional tofu manufacturing techniques include application number " 10-2000-0000232 ", " production method of tofu added with pharmaceutical plant ", application number " 10-2010-0027815 ", " -2000-0075928 " " Production method of green tofu using mulberry leaf green juice ", Application No. 10-2000-0027590, Mulberry leaf tofu, Application No. 1020140107673, Production method of emulsifying tofu, Registration No. 1010357550000 Soybean protein coagulant and functional soybean curd using the same and a method for producing the soybean curd soybean protein coagulant and a method for producing the same " &Quot; Production method of functional fermented soybean curd using probiotic lactic acid bacterium and its tofu ", registration number " 1008437430000 " " " Soybean oil extraction method using supercritical oil system and its by- Patent No. 10-2007-0108770 ", " Method for Accepting Muscle Proteins Using Ultrasound ", Application No. " 20-2003-0007940 ", " Manufacture of Ultrasonic Wave Generators and Far- And a device for thawing and fermenting food using a freezer "are filed and registered.

In particular, the existing alfalfa tofu is applied to the production of tofu by simply pulverizing the ghdral herb (application no. 10-2010-0027815), etc., so that the final product has no functional, food-related characteristics, And there have been no reports on techniques, pretreatment methods, and manufacturing methods for enhancing the functional effect and texture of grafted tofu.

By using extracts of wild fruits (gondola, mulberry leaves, fennel) which are proved to be useful for prevention of various diseases and diseases due to high content of functionalities and antioxidants, it is possible to produce an almond tofu and a functional white water which is a special product of Yangyang County in Gangwon- And to provide a method for manufacturing an alfalfa tofu containing a new functional-oriented alfalfa tofu.

To solve this problem, soya bean soaked in soybean was ground and boiled, and the soybean oil was prepared by separating the soybean oil. Then, coagulant, spinach juice extract and wild almond extract were added to the soybean oil, and the mixture was squeezed, compressed, To provide a method for preparing tofu extract of wildflower seeds.

As described in detail above, the present invention enables the extracts extracted from wild peaches (gondola, mulberry leaves, fennel) having functionalities to be grafted to be processed into tofu, so that the functional ingredient and unique taste, color and aroma are well preserved It is a great invention to provide the health and economic benefits of the people by providing the wild tofu tofu which has improved high functional quality and food value.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a view showing a manufacturing process diagram showing a preferred embodiment of the present invention

As for the main raw materials, soybean has been cultivated for about 5,000 years as the main producing country by the United States, China, and Brazil. Most of the soy protein is soluble in water. Globulin (glycinin) accounts for 84% of total protein, albumin 5.4%, proteose 4.4%. Carbohydrates are 2.5 ~ 2.9% of pentosane, 1.1 ~ 5.6% of galactane, ~ 6.3%, and the average lipid content is 17 ~ 18%. Vitamins are especially rich in vitamin B, vitamin A and D in small amounts, and vitamin C is rare. The processing and cooking of these soybeans are mainly processed and cooked such as soybean paste, soy sauce, kochujang, chonggukjang, beanbag, bean sprouts, tofu, beji, Printing ink, reclaimed rubber, waterproofing agent, cosmetics, insecticide, explosives, paints, medicines, celluloids and detergents. Tofu is a vegetable protein food that is rich in nutrients such as amino acids, calcium and iron, which are essential for metabolism and growth in the body. Tofu is a health food for adults, it contains lecithin, isoflavone, which is a physiologically active substance that lowers cholesterol. It is known that it promotes digestion and helps detoxification of liver by preventing cancer. Gondre herbs (Scientific name: Cirsium setidens ) Is a perennial plant belonging to the Asteraceae family. It is native to fields all over the country. Its main ingredients are carbohydrates, vitamins, fibers, minerals, alkaloids, essential oils, stigmasterol, alpha-amylin, betaamylin and beta-sitosterol. Are hemostatic and dieting, antioxidant and anti-cancer effects, diuretic and blood purification, hypertension relief, bone health and improved vision. On the other hand, the main processed foods of gondola are known as gondola rice.

The major components of mulberry leaves are 18 ~ 40% of protein, alanine and asparagine are contained in dried mulberry leaves about 3%, tyrosine, serine, glutathione, etc. and contain more than 50 kinds of minerals (calcium, iron, 60 times more iron, and about 150 times more iron). Functional ingredients include rutin and GABA (17 times of buckwheat and 10 times of green tea), about 52% of dietary fiber (about 5 times of green tea), vitamins A, B, C and D are also contained. The efficacy includes prevention of diabetes, anti-inflammatory effect, blood pressure lowering effect, cholesterol lowering action, hypoglycemic action, plant fiber action, and the main processed foods of mulberry leaf are mulberry tea, mulberry noodle,

The major components of the fennel ( Aster scaber ) are carbohydrate, vitamin A, C, B _2, total flavonoid content of about 38.77 mg%, total polyphenol content of about 40.94 mg% (About 120mg% - about 3 times the spinach), dietary fiber is also rich in. Its efficacy is known to be effective on bronchial symptoms such as improvement of immunity, effect on osteoporosis, prevention of cold, effect on bronchial symptoms such as cough and sputum, help on constipation due to abundant fiber, effect on blood purification help and blood coagulation inhibition, headache and bruises. Processed foods are as follows: fried noodles, fried food, fried noodles, fried noodles, mackerel mackerel, nutritional grains, and noodles.

FIG. 1 is a view showing a manufacturing process of an alfalfa tofu, and the construction and operation of a method of manufacturing tofu containing an alfalfa extract will be described in detail as follows.

1) Manufacturing steps

(1) Washing and immersion (soaking) of raw beans

130g of raw soybeans (purchased on the market: domestic) was washed three times in tap water, and it was produced in Ochae Mineral Water, Yangyang-eup, Yangyang-eup, Gangwon-do, Lt; RTI ID = 0.0 > 20 C < / RTI > for 12 hours.

(2) Step of grinding and boiling the soaked soybeans

(K-123, Hanil, Korea), and the mixture was ground for 5 minutes to prepare a rice dum. The rice dumplings were placed in a pot and placed in a gas stove for 30 minutes. Boiled and boiled.

(3) Step of producing soybean milk

(2) was put into a bag and squeezed to separate soybean oil.

(4) Mixing step

   In this step, 80 g of coagulant (deep sea water: purchased on the market) and 15 g of pre-treated acidulant (gonadal herb, mulberry leaf, fennel) extract and 15 g of spinach juice were mixed It was made to get tangled. Wild fruits (gondola, mulberry leaves, fennel) were purchased from Gangwon Province in 2015.

The production of acidulant extracts was carried out as follows.

(a) Powdered raw materials for acidic fruits and vegetables - 100 g of apparent acidity was sampled after sampling and washed with flowing water. After washing with 2 liters of sediment water (water: sodium bicarbonate + salt mixture = 99: 1 (w / (Sodium bicarbonate: sodium chloride = 1: 1 (w / w)) for 30 minutes, blanched at 95 ° C for 3 minutes, dried at 60 ° C for 7 hours and then pulverized to 200-300 mesh and powdered.

(b) Acetic acid extracts: The acidic vegetable extracts were mixed with 50% pretanol-a (edible ethanol), eggplant powder at a ratio of 9: 1 (w / w) and stored for 24 hours. Distillation of alcohol ℃ for 24 hours and then ultrasonicated for 30 minutes. At this time, the ultrasonic device was treated at 28 KHz using a dry ultrasonic device (stencil tube: length × length × height = 28 cm × 30 cm × 18 cm, Tecon Co., USA). The treated contents were filtered using a filter paper (Whatman No. 2), and the filtered filtrate was used as an acidic tofu extract.

(5) Crimping, forming and cutting steps

In this step, the mixed mixture of (4) was placed in a beaker in a tofu box, covered with a lid, and pressed to form a shape. After about 20 to 30 minutes, the tofu was completed.

(6) Cooling step

In this step, the tofu made in (5) was taken out, cut into a certain size, covered with carbon fiber, and dipped in oily water for 2 to 3 hours to remove the jug. In this case, the carbon fiber is charcoal, which is carbonized by sintering in a state close to vacuum. The shape of the fiber is nonwoven fabric of filter type, the fabric thickness is 2 mm, and the pore area is about 4.5 times as large as that of general charcoal. It is known that it has deodorizing effect antibacterial, far infrared radiation, negative ion generation, and electromagnetic wave blocking effect.

(7) Product and packaging stage

  This step (6) relates to a method of manufacturing an almond tofu including a step of commercialization and packaging

Hereinafter, preferred embodiments of the present invention will be described with reference to the drawings.

Table 1 shows the sensory evaluation of soybean curd with soaked soybeans.

 Sensory Evaluation of Tofu Soaked in Bean-colored Water event General tofu Gondola herb  tofu Mulberry leaf tofu Fried Tofu color 3.0 3.5 3.8 3.5 Flavor 3.0 3.4 4.2 3.5 Overall likelihood 3.7 3.9 4.1 3.8

^{1) The given value was the average of 3 times, the 5-point method (1- Very bad , 2-poor, 3-moderate, 4-good, 5- Very good )}

  ① sensory test

   The sensory test was performed by a panel of 10 panelists who were well trained. The color, flavor, and overall acceptability were measured using a 5-point intensity method (very weak: 1 point, weakness: 2 points, average: 3 points, : 5 points).

  ② Results

 As shown in Table 1, all the acidic tofu showed higher values than the common tofu in color, flavor, overall acceptability, and mulberry leaf tofu showed the highest value among the acidified tofu.

As shown in Table 2, the antioxidant effect of the pre-treated wild pea extract added with wild-type extract was measured.

Antioxidant effect of pre-treated acidophyll extracts on acidic tofu event General tofu Gondola herb  tofu Mulberry leaf tofu Fried Tofu DPPH
(% Inhibition) 7.64 28.29 32.91 22.39 Total polyphenol
(/ / G) 29.36 31.78 40.22 31.78

^{) The given value is the average value of 3 times,}

① Antioxidant effect measurement

DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) The radical scavenging activity was determined by the method of Bryce and the DPPH solution was used at a concentration of 0.1%. Absorbance was measured using an ELISA micro-reader.

Total phenol content was also measured by Folin-Ciocalteu method. An ELISA micro-reader (Infinite F50, Tecan, Switzerland) was used as the measuring device.

② Results of antioxidative effects of pre-treated acidophilus extract

As shown in Table 2, DPPH showed the highest value of mulberry leaf tofu among the antioxidative effects, and alfalfa tofu was higher in all treatments than general tofu. On the other hand, total polyphenol contents were highest in mulberry leaf head.

Table 3 shows the sensory evaluation of the pre-treated wild boar tofu added with wild-type extracts.

 Sensory evaluation of pre-treated wild boar tofu added with wild horn extract event General tofu Gondola herb  tofu Mulberry leaf tofu Fried Tofu color 3.1 3.5 3.9 3.4 Flavor 3.1 3.9 4.5 3.5 Overall likelihood 3.7 3.9 4.3 3.8

^{1) The given value was the average of 3 times, the 5-point method (1- Very bad , 2-poor, 3-moderate, 4-good, 5- Very good )}

① sensory test

  The sensory test was performed by a panel of 10 panelists who were well trained. The color, flavor, and overall acceptability were assessed using the 5-point intensity method (very weak: 1 point, weak: 2 points, average: 3 points, strong: 5 points).

 ② Sensory evaluation results of the pre-treated wild plant tofu added with wild horn extract

  Mulberry leaf tofu was the best in color, flavor, overall acceptability.

The sensory evaluation of acidified tofu by cooling water and carbon fiber treatment was shown in Table 4.

 Sensory evaluation of acidic tofu by cooling water and carbon fiber treatment during cooling treatment of acidic tofu event General tofu Gondola herb  tofu Mulberry leaf tofu Fried Tofu color 2.9 3.6 3.9 3.3 Flavor 2.8 3.4 4.4 3.3 Overall likelihood 2.7 3.5 4.6 3.5

^{1) The given value was the average of 3 times, the 5-point method (1- Very bad , 2-poor, 3-moderate, 4-good, 5- Very good )}

① sensory test

The sensory test was performed by a panel of 10 panelists who were well trained. The color, flavor, and overall acceptability were assessed using the 5-point intensity method (very weak: 1 point, weak: 2 points, average: 3 points, strong: 5 points).

 ② Results

Mulberry leaf tofu was the best in color, flavor, overall acceptability.

Claims (4)

A method for producing a tofu comprising a raw bean washing and dipping step, a pulverizing and boiling step, a soymilk manufacturing step, an enameling step, a pressing / molding step, and a cooling step,
In the above-mentioned step, the soy milk made from the above-mentioned raw soybeans was cooled, and 80 g of deep sea water and 15 to 20 g of the wild-smoothed extract and 15 g of spinach juice were coagulated at 70 ° C,
Characterized in that the cooling step is to cover the carbon fibers having a thickness of 2 mm and a pore area of 4.5 times as large as that of general charcoal and dipping them in fresh water for 2 to 3 hours so as to remove the jugular water.
The method according to claim 1,
In the washing and immersion step of raw beans, 130 g of raw beans are washed three times with water, and then 5 liters of five liters of green colored water from Yangyang-eup Yangyang-eup, Gangwon-do are immersed for 12 hours at a temperature of 20 ° C.
The method according to claim 1,
The pre-treatments were as follows: 100 g of ghdr, mulberry leaves, and pickled ghuldran extracts, mulberry leaves, and pickles were washed, washed, immersed in 2 liters of induration for 30 minutes, heated at 95 캜 for 3 minutes, dried at 60 캜 for 7 hours, (W / w) in 50% fetal alcohol-edible ethanol and stored for 24 hours. The alcohol was distilled, stored at 4 ° C for 24 hours, and sonicated for 30 minutes at 28 KHz. , Followed by filtration. The tofu production method comprising an acidic fruit extract A tofu containing an acidic fruit extract, which is produced by the method of any one of claims 1 to 3

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