KR101706019B1 - The tofu manufacturing method of containing the functional active ingredient - Google Patents

Abstract

The present invention relates to tofu containing functional active ingredients and a manufacturing method thereof and, more specifically, to tofu containing functional active ingredients, enabling eaters to easily take various active ingredients by containing Curcuma longa, Schisandra chinensis, etc.; and having improved flavor and preference than existing functional tofu.

Description

Technical Field [0001] The present invention relates to a tofu manufacturing method containing a functional active ingredient,

The present invention relates to a tofu containing a functional active ingredient and a preparation method thereof. More particularly, the present invention relates to a tofu containing a functional active ingredient, The present invention relates to a tofu containing an improved functional ingredient and a process for producing the same.

Generally, tofu is a vegetable high-protein food which is made by baking soybeans and filtering out the beans, heating the beans and adding a coagulant thereto. There are various kinds of tofu according to the manufacturing method. For example, Tofu, which is made by squeezing the dehydrated water to 85% of moisture content, boiled soybeans, putting the coagulant in it and pressing the lid to make it hard, medium hardness between the tofu and tofu, .

The tofu is rich in proteins necessary for growth and development, metabolism, and contains a lot of calcium and vegetable fat, so that it has a good taste and softness and a good digestibility and is also used as a diet food because it has excellent nutrition and low calorie.

However, tofu does not contain other nutritional ingredients. Therefore, it is necessary to take other foods together to efficiently supplement the various effective ingredients, and it is also chewy, but has a slightly sour, flat taste and color is limited to white There are disadvantages.

For this purpose, a method of enhancing the nutritive value and enhancing the nutritional value of tofu including green tea powder, mushroom, herbal medicine, and herb in the process of manufacturing tofu has been disclosed in the past, but in the case of herbal medicines, there is a problem.

Korean Patent Laid-Open Publication No. 10-2014-0080906 discloses a method of manufacturing a tofu using natural pigments extracted from Audi, Omija, Chiza, and Kunghuang, and has a technical feature that various colors can be realized. In the ultrasonic extraction process The active ingredient may be destroyed or altered.

In another example, Korean Patent Registration No. 10-1613045 discloses a method for producing tofu using the skin of fruit and pulp, which has technical features to provide a texture different from that of conventional tofu by means of persimmon konjac. However, depending on the preference, the texture of the persimmon konjac may deteriorate the preference of the consumer, and the nutritional composition or the active ingredient contained in the tofu does not vary compared with the difficulty or cost increase of the manufacturing process, There is a limit.

On the other hand, Stachys Sieboldii is a traditional Chinese health vegetable, with leaves in summer and silkworms 3-6cm long in winter. In particular, the shape and pharmacological effects of Chinese caterpillar fungus are similar, do. China is a representative long-lived vegetable, according to the Chinese medicine, cerebral infarction, memory, improve cognitive function, improve the function of senile dementia and intestines are used as useful materials.

Despite its pharmacological efficacy, this groundbreaking sleep has never been applied to tofu, which is one of the main food ingredients enjoyed by the Korean people. Likewise, it is difficult to eat the active ingredient easily because it is used only as a herbal medicine and as a herbal medicine only in a tofu.

Korean Patent Publication No. 10-2014-0080906 Korean Patent No. 10-1613045 Korean Patent No. 10-1581647

In order to solve the above-mentioned problems, the present invention is to provide a tofu containing a functional active ingredient as compared to a conventional functional tofu, in taste and taste, as well as being capable of easily ingesting various active ingredients, Method.

The problems to be solved by the present invention are not limited to those mentioned above, and other solutions not mentioned can be clearly understood by those skilled in the art from the following description.

As means for achieving the object of the present invention, the tofu containing the functional active ingredient according to the present invention is characterized by containing an active ingredient of turmeric and omija.

In addition, the tofu containing the functional active ingredient according to the present invention is further characterized by containing an effective ingredient for cornerstone sleep.

Further, in the head containing the functional active ingredient according to the present invention, it is further characterized in that it further comprises an active ingredient of the bean curd and the bean curd.

In addition, in the head containing the functional active ingredient according to the present invention, the total weight of each effective ingredient is 1 to 10% by weight based on the total weight of the head.

In addition, the method for preparing a curd containing the functional active ingredient according to the present invention comprises: S1: a step of drying a dried sulfuric acid, pulverizing the dried sulfuric acid to prepare a sulfur powder; Step S2 of preparing omija juice; 50 to 150 parts by weight of distilled water, 10 to 30 parts by weight of the sulfurized powder, and 1 to 5 parts by weight of xanthan gum or guar gum are mixed with 100 parts by weight of the above omija juice, and the mixture is stirred at 70 to 90 ° C for 30 to 50 minutes Preparing a heated mixture; (S4) of preparing an extract to be extracted as hot stone water; A step S5 of extracting hot water from the seedlings and fermenting the seeds; S6 step of grinding the so-called soybeans, heating and filtering to obtain soybean milk; Step S7 is a step of mixing and heating 0.1 to 1 part by weight of the mixture prepared in the step S3, 1 to 3 parts by weight of the sleeping extract of the step S4 and 0.1 to 1 part by weight of the fermentation solution of the step S5 in 100 parts by weight of the soybean milk ; And a step S8 of injecting a coagulant into the mixture heated in step S7 and molding the mixture.

The tofu containing the functional active ingredient according to the present invention and the preparation method thereof can be easily ingested with various active ingredients since it contains ghuldang, omija, cornstarch, bean curd, bean curd, etc., and is also excellent in taste and preference.

The effects of the present invention are not limited to those mentioned above, and other solutions not mentioned may be clearly understood by those skilled in the art from the following description.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram showing each step of a method for producing a head containing a functional active ingredient according to the present invention. FIG.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings and the following description. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the embodiments disclosed herein are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram showing each step of a method for producing a head containing a functional active ingredient according to the present invention. FIG.

Referring to FIG. 1, a method for producing a curd containing a functional active ingredient according to the present invention comprises adding a plurality of functional active ingredients to maintain taste and flavor inherent to tofu and to improve palatability. Step < / RTI >

The step (S1) of the present invention is a step of drying the sulfuric acid after drying the sulfuric acid, and pulverizing the dried sulfuric acid to prepare a sulfuric acid powder.

The turmeric powder is also referred to as "gold" or "gold"). The powder of turmeric sold for food is usually prepared by grinding after drying in an oven after putting water into the rhizome and steam-boiling it. The powder is dark yellow or orange . It is known that curcumin has a physiological activity such as antioxidative action, anti-cancer action, anti-diabetic action, anti-inflammatory action, protection of liver function, prevention of dementia and inhibition of accumulation of body fat in curcumin.

The main functional active ingredient of the turmeric is preferably an insoluble substance which is insoluble in water, so that the turmeric is mixed with the xanthan gum or guar gum which will be described later after ripening the sulfuric acid so as to enhance the water dispersibility.

Step S2 of the present invention is a step of preparing the juice of Omija.

The Schizandra chinensis juice can be obtained by juicing Schizandra chinensis. The Schizandra chinensis fruit contains organic acids such as vitamin B1, calcium, protein, iron, phosphorus, malic acid, tartaric acid, and lignan. And the organic acids such as malic acid and Zusan acid prevent the acidification of the cells, which helps prevent aging and osteoarthritis. It also helps to reduce blood sugar and improve diabetes. It also improves fatigue, improves blood circulation and strengthens heart function. The lignan component inhibits the action of neurotoxins that cause Parkinson's disease, brain diseases such as stroke and Alzheimer's disease, and protects brain cells. .

The step S3 of the present invention plays a role of enhancing the water-dispersibility by mixing the turmeric powder of the step S1 and the juice of the step of the step S2 and enhancing the palatability by neutralizing the unique taste of the turmeric with sweet and sour taste of the omelet. 50 to 150 parts by weight of distilled water, 10 to 30 parts by weight of the sulfurized powder, and 1 to 5 parts by weight of xanthan gum or guar gum are mixed and heated at 70 to 90 DEG C for 30 to 50 minutes. Can be exemplified.

Here, when the sulfuric acid powder is mixed at less than 10 parts by weight, it is difficult to expect the effect of the active ingredient of the sulfuric acid. When the content exceeds 30 parts by weight, the palatability is lowered.

And serves as the xanthan gum or guar black natural surfactant.

When the mixture is heated at 70 to 90 ° C for 30 to 50 minutes, it is possible to increase the mixing efficiency. If the mixture is heated at a temperature higher than 70 to 90 ° C, the taste of the original ozone may be altered and nutrients contained in the ozone may be destroyed It is preferable to heat at the above-mentioned temperature range.

The step S4 of the present invention is a step of preparing an extract solution obtained by extracting hot water from a cornerstone.

The stamen sleeping (Stachys sieboldii Miq.) Is a perennial plant of Lepidoptera, and is used as a rootstock or a seedling for the foundation stone. The stem is an upright stalk. The stem is an oval shape. It is cultivated mainly in China, Japan and Russia. Recently, however, it has been cultivated on a large scale in Jilisan area including Sancheon in Korea due to its excellent pharmacological efficacy and ease of cultivation.

It is used for the treatment of various adult diseases and chronic diseases in China. It is a typical longevity vegetable in China. According to the Chinese medicine, cerebral infarction, improvement of memory, improvement of cognitive function, promotion of senile dementia and bowel function It is used as a useful material to make.

Studies on the foundation stone sleeping were performed most actively in Japan and China. In Korea, anticancer and immune effect, antimicrobial activity of leaf extract, active oxygen scavenging effect, characterization of stem and root extract, nitrite scavenging ability, antioxidant activity Activity, acetylchoilne esterase and monoamine oxidase activity.

In the foreign countries, 9 polyphenyl alcohol glycosides were isolated from ground stone sleep, separation and structure determination of new glycosides, quantification of stachyose using HPLC, improvement of anaerosis, inhibition of hyaluronidase activity, immunosuppressive action and hormone and mutagenic induced hydrogen peroxide spectrum were reported There is a bar. In recent years, acetooside has been found to be very effective in improving glomerulonephritis through immunosuppression, which is attributed to inhibiting the number of white blood cells in the glomeruli.

In addition, the functional active ingredients of cornstarch sleep are rich in various physiological activities including acteoside, stachysoside, phenylethanoid glycoside, various glycosides such as natural oligosaccharides stachyose and saponin, iridoidic fractions, polyphenyl alcohol glycoside, acetooside, choline and alginate It turned out.

There is no example of such a base stone having excellent physiological activity applied to foods such as tofu.

The step S5 of the present invention is a step of extracting hot water and raw water, followed by enzymatic fermentation.

The Fritillaria thunbergii Miquel is a perennial herbaceous scaly stem belonging to the genus Lilium. It treats symptoms that are uncomfortable (uncomfortable) with urinary incontinence (upper limit) It treats lower abdominal pain, treats symptoms that it is difficult to get the throat swollen to breast milk, and treats the symptoms of spasm (spasmodic reaction) with a gold sore wound (gold wounds). In the "separate record" It treats what the area has gained, feels chills like cold water, treats darkening eyes and stiff neck. Cough is severe and it treats the symptoms that are upper (the above), and it is described that the chest is cramped, thirsty and sweating is treated. In addition, it is said that the food can be cut off because it is not hungry when the mackerel is consumed in the mackerel (mackerel). In the 'pike 大 明', the mackerel is removed and the cardiopulmonary (cardiopulmonary) is enriched. If you mix the flour with the sugar and make a circle, you will stop coughing when you are biting in your mouth. It is stated that burning of medicinal materials is mixed with oil and applied to a place where the wounds of man and animal are severe.

The Sophora japonica Linne is a bud of a flower tree belonging to the bean curd, which causes constipation due to the heat of blood and blobs to stop. It is used for various bleeding due to capillary disorder such as bleeding of the eye, intestinal bleeding, bleeding of the uterus, bleeding of the blood, nosebleed, blood leaking. It is also known to have effects on hypertension, headache, dizziness, arteriosclerosis, paralysis, stroke, and chest symptoms.

As described above, various effects are known for the ginseng root and the seedling, but there is no example applied to foods such as tofu.

However, unlike the basic bedding, the bedding and the bedding are further subjected to a fermenting step because the experiment did not have a significant effect on the change of the tofu taste even when the bedding was used without the fermentation, It was confirmed that flavor and taste were lowered without fermentation.

The 'fermenting microorganism' used for fermentation is a combination of common yeast (Saccharomyces genus), Bacillus (genus Bacillus), Lactobacillus (genus Lactobacillus), Pennibacillus (genus Paenibacillus), Kazakhstania (genus Kazachstania) And Effective Microorganisms (EM microorganisms). Examples of the microorganisms include fermentation at 30 to 35 DEG C for 10 hours to 2 days.

The step S6 of the present invention is a process of grinding soybeans, heating them, and filtering soy milk. More specifically, the selected soybeans are washed to remove impurities and soaked in purified water so as to facilitate the extraction of the active ingredient of soybeans. However, during the summer, the protein contained in the beans is kept for 4 to 6 hours And it is dipped for 7 to 10 hours in winter. When the purified water is too much, the concentration of the bean is lowered, and a large amount of coagulant is required in the subsequent step. When the amount of the purified water is too small, the extraction rate is lowered However, it is difficult to uniformly mix the coagulant as the concentration of the bean is increased. Therefore, it is preferable to mix soybean and juice in a ratio of 1: 3 ~ 6 by weight.

The microorganisms contained in the soybean are sterilized and the soybean is heated so as to increase the absorption rate by thermal denaturation of the protein. The soybean protein is heated at a high temperature for a short time so as to enhance the taste and preservability of the soybean curd. It is heated at 95 ~ 105 ℃ for 5 ~ 10 minutes. Then, the heated bean is separated into soybean milk and bean curd using a rotary centrifuge.

In the step S7 of the present invention, 0.1 to 1 part by weight of the mixture prepared in the step S3, 1 to 3 parts by weight of the S4 stepping stone sleeping extract and 0.1 to 1 part by weight of the fermentation solution of step S5 are added to 100 parts by weight of the soybean milk separated in the step S6 And the mixture is heated. In step S8, the coagulant is added to the mixture heated in step S7, and the mixture is molded to complete the production of the tofu. The coagulant may be, for example, calcium hydroxide (Ca (OH) ₂ ) or sodium hydroxide (NaOH), but is not limited thereto.

Hereinafter, a preferred embodiment of a method for producing a tofu containing a functional material according to the present invention will be described.

Put the dried turmeric in a boil and cook for 3 hours. The steamed sulfuric acid is sufficiently dried, and then pulverized to prepare a sulfur powder.

Remove the seed from the fruit of Omija, and then prepare juice of Omija with a juicer.

1 kg of omija juice, 1 kg of distilled water, 150 g of a sulfurized powder, and 20 g of xanthan gum were mixed and placed in a vessel heated to 75 캜 and stirred for 40 minutes to prepare a mixture.

1 kg of ground stone and 10 liters of water are added to a pan and heated for 4 hours to prepare an extract.

And 500 g of water, 10 g of water, and 10 liters of water are placed in a pan and heated for 4 hours to obtain an extract. The extract is slowly cooled to room temperature. Then, the extract is inoculated with Lactobacillus liquid phase and fermented in an oxygenated fermenter for 2 days.

The thus-obtained soybean milk was filtered and heated to obtain soybean milk. To 100 kg of soybean milk, 500 g of a mixture containing omiza juice and turmeric powder, 1 kg of cornstarch sleep extract, 500 g of chrysanthemum morifolium and 500 g of fermented broth of hot water extract, To complete the manufacture of the tofu.

[Comparative Example 1]

Tofu was prepared in the same manner as in Example 1, except that 100 g of unripe steamed grain powder was mixed with soy milk instead of omija juice.

[Comparative Example 2]

Tofu was prepared in the same manner as in Example 1, except that the mixture was subjected to hot water extraction and fermentation was not performed.

In order to examine the taste and overall taste of the tofu prepared in Example 1 and Comparative Examples 1 and 2, 35 panelists were selected and evaluated according to the 5-point scale method (5: very good, 4: good, 3: : Bad, 1: very bad). The results are summarized in Table 1 below.

Example 1 Comparative Example 1 Comparative Example 2 flavor 4.5 3.8 3.9 Overall likelihood 4.3 3.7 3.8

As can be seen from the above Table 1, the tofu containing the functional material prepared by the method of Example 1 was evaluated as good in taste and overall taste.

In addition, the tofu according to the present invention has an advantage of being able to easily ingest an active ingredient contained in turmeric, omija, cornerstone sleep, gingiva, calf, etc. which is difficult to be ingested through usual food.

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, is intended to cover various modifications and similarities. Accordingly, the scope of the present invention should be construed as being limited to the embodiments described, and it is intended that the scope of the present invention encompasses not only the following claims, but also equivalents thereto.

Claims (5)

A step S1 of smoothing the sulfuric acid, drying it, and pulverizing the dried sulfuric acid to prepare a sulfur powder;
Step S2 of preparing omija juice;
50 to 150 parts by weight of distilled water, 10 to 30 parts by weight of the sulfurized powder, and 1 to 5 parts by weight of xanthan gum or guar gum are mixed with 100 parts by weight of the above omija juice, and the mixture is stirred at 70 to 90 ° C for 30 to 50 minutes Preparing a heated mixture;
(S4) of preparing an extract to be extracted as hot stone water;
(S5) of fermenting and aging the raw bean, followed by hydrothermal extraction;
S6 step of grinding the so-called soybeans, heating and filtering to obtain soybean milk;
Step S7 is a step of mixing and heating 0.1 to 1 part by weight of the mixture prepared in the step S3, 1 to 3 parts by weight of the sleeping extract of the step S4 and 0.1 to 1 part by weight of the fermentation solution of the step S5 in 100 parts by weight of the soybean milk ;
Step S8 of injecting a coagulant into the mixture heated in step S7 and molding the mixture;
The method of manufacturing a tofu containing a functional material according to claim 1,

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