KR101728448B1 - Method for making black bean curd improved quality - Google Patents

Abstract

Disclosed is a method for producing a black bean with improved quality using a natural antimicrobial agent that removes bean curd and odor specific to tofu through heat treatment of black bean and increases storage stability. To this end, a step of adding black beans to water, a step of heat-treating the so-called black beans at a temperature of 80 to 85 캜, a step of grinding a mixture of water and the mixture of the black beans, A soybean protein hydrolyzate of 0.05 to 0.1 g per 100 g of soybean milk; and a step of adding a coagulant to the soymilk to form a soymilk, And a pressing step of producing a tofu. The tofu produced by the present invention reduces fishy smell and odor, and inhibits the growth of microorganisms and germs, thereby increasing the shelf life.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method for producing a black bean with improved quality,

More particularly, the present invention relates to a method for producing a black bean using black bean, and more particularly, to a method for producing black bean using black bean, To a method for producing a blackhead.

Black beans are a brain food, and lecithin in beans has been found to be the most important source of acetylcholine in the brain's neurotransmitters. And the black beans function to clear the heat of the stomach and purify the urine by controlling various disorders in the kidneys.

Especially in black beans, there are many unsaturated fatty acids, which prevents the deposition of cholesterol which is the cause of hypertension and arteriosclerosis. In addition, black beans strengthen the bronchial tubes and strengthen the intestinal mucosa. In addition, black beans contain potassium, calcium, magnesium, and folic acid, which help lower the risk of heart disease, while the salt content is low, helping to lower blood pressure and blood cholesterol.

In addition, black beans are known to help sperm production. And black bean protein contains many excitatory amino acids arginine and phenylalanine. The arginine is related to 80% of the proteins in the semen and is known to increase the number of sperm and increase the tincture. The phenylalanine is known to be converted to noradrenaline which is related to dopamine, which is a pleasure substance in the body, and sex drive.

In addition, 'black bean', 'surrey' and other black bean shells are not found in the yellow bean husk, 'glycitein' contains more than 500 μg / g special anti-cancer substances. The process of cancer is divided into 'initiation stage' in which the intracellular gene is damaged and 'promoting stage' in which cell division is accelerated. Genistin, a protein component of black beans, is known to inhibit the promoting step.

In addition to these anticancer effects, black soybeans are also effective against antioxidant activity, renal function enhancement, and visual acuity enhancement. Black beans are also known to inhibit 5-alpha-reductase, the cause of hair loss.

On the other hand, tofu is a protein food that contains not only taste but also nutrition, and contains a large amount of minerals such as amino acid, calcium, and iron, which are absolutely necessary for metabolism and growth in the body. Especially, in case of tofu made with black bean, digestion rate is higher than that of black bean cooked by other methods, so it is easy to know that tofu is beneficial to human body.

As a general method of producing tofu which is a typical nutrient-rich traditional food of Korea, raw soybeans are selected, washed, ground for 24 hours in water, boiled at 90 to 100 ° C for 10 to 30 minutes, filtered through a centrifuge, Was coagulated with 0.01% of coagulant (soy sauce) in soymilk removed from soybean curd and then subjected to compression dehydration.

However, conventional tofu made by following such conventional methods has a problem in that it only has a specific taste of soybean and only a limited amount of nutrients because it is made using only soybean.

In addition, in order to process food containing moisture such as tofu, the water is evaporated and concentrated by heating while the food is heated for a long time. When the food is heated for a long time, the raw material burns before moisture is evaporated due to high heat, Soy milk can not be heated for a long time at a high temperature of 100 ° C, so soybean milk can not be processed to a soybean milk concentration of at most 10%. However, the tofu made with soymilk at a concentration of about 10% is so soft and crumbly that it not only deteriorates the texture of the chewing but also keeps the shape of the tofu in a hexahedron shape unless care is taken in handling the finished tofu And it is easy to be tofu which lost the value of the commodity because it is crushed and can not be stored for a long period of time.

Korean Registered Patent No. 10-1441052 (Announced 2014.09.17) Korean Patent No. 10-1417800 (published on July 14, 2014) Korean Patent No. 10-1068238 (issued on September 28, 2011)

Accordingly, it is an object of the present invention to provide a method for producing a blackhead, in which proliferation of bacteria is suppressed even after the storage period has elapsed, and the quality of the bean curd and bean curd unique to the head is removed.

In order to accomplish the object of the present invention, in an embodiment of the present invention, the black beans are added to water, the step of heating, the heat treatment of the so-called black beans at 80 to 85 ° C, A hydrolyzate addition step of adding and mixing 0.05 to 0.1 g of soy protein hydrolyzate per 100 g of soybean milk, and a step of adding a hydrolyzate of soybean protein hydrolyzate per 100 g of soybean milk to the mixture, And adding a coagulant to the soymilk to solidify the soymilk into a mold and pressing the soymilk to produce a tofu.

The tofu produced by the method according to the present invention can inactivate the insoluble fibrous material contained in the soybean and the lipoxygenase separated from the embryo part to sufficiently reduce the fishy smell and the smell of the tofu product.

Since the soybean-derived antimicrobial substance is used, the present invention can maintain the original flavor of the tofu, and the effect can be sufficiently obtained even by using a small amount.

In addition, the present invention can increase the distribution period by inhibiting the growth of microorganisms and bacteria.

FIG. 1 is a flowchart illustrating a method of manufacturing a blackhead according to an exemplary embodiment of the present invention. Referring to FIG.
2 is a flowchart illustrating a method of manufacturing a blackhead according to another embodiment of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a method for manufacturing a blackhead portion (hereinafter referred to as a "blackhead portion manufacturing method") with improved quality according to preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a flowchart illustrating a method of manufacturing a blackhead according to an exemplary embodiment of the present invention. Referring to FIG.

Referring to FIG. 1, a method of manufacturing a black bean according to the present invention includes a step (S100) of calling black beans to water, a step (S200) of heat treatment of black beans, a step of grinding the mixture of black beans and water (S500) for adding soybean protein hydrolysates to the soybean milk; and a squeezing step (S600) for producing soybean curd from the soybean milk. ).

Hereinafter, each component will be described in more detail with reference to the drawings.

First, a method for producing a blackhead according to the present invention includes a step S100.

The step (S100) is a step in which black beans are submerged in water.

Specifically, in this step S100, it is preferable that 100 parts by weight of the washed black beans are completely immersed in 200 to 300 parts by weight of water to be called black beans, but it is not necessarily limited to the above values.

For example, it is preferable to be called 12 to 14 hours in 12 to May, 6 to 8 hours in 6 to August, and about 10 hours in 9 to November, but this is an average time according to the season, It is not.

Next, the manufacturing method of the black curtain according to the present invention includes a heat treatment step (S200).

The heat treatment step (S200) is a step of heating black beans so as to inactivate lipoxygenase in tissue cells of black beans, and the black beans are heated to 80 to 85 ° C. This is because when hexanoal, 1-hexanol, and 1-pentenol, which are volatile substances mainly produced when lipoxygenase acts, are heated to 80 to 85 ° C, . Here, nucleic acid eggs are the cause of soybean malnutrition, 1-hexanol causes the chemical flavor, and 1-pentanol causes grass odor.

At this time, if the heat treatment temperature is lower than 80 캜, the amount of nucleic acid, 1-hexanol and 1-pentenoic is reduced to a small amount so that the bean curd and odor are not removed. If the heat treatment temperature is more than 85 캜 There may be a problem that nutrients such as proteins, lipids and fats in soy milk are destroyed.

The heating treatment may be a method of providing hot air or the like to black beans contained in a container, or a method of heating water by soaking black beans in water, or the like, and a method of heating black beans using water .

For example, black soybeans can be heat treated while keeping the water temperature at 80 to 85 占 폚 after adding black beans to water heated to about 90 占 폚.

In order to prevent nutrient destruction and to inactivate the lipoxygenase in the step S200, the heat treatment of the black beans is preferably carried out for 4 to 10 minutes. At this time, if the heat treatment time is less than 4 minutes, it is difficult to inactivate the lipoxygenase present in the black beans, and if the heating time exceeds 10 minutes, the protein content in the tofu may be reduced.

Next, the method for producing the black beard according to the present invention includes the step of finishing (S300).

The step of grinding (S300) is a step of mixing water with black beans having passed the heat treatment step (S200) and grinding a mixture of black beans and water. The ratio of black beans to water is preferably 1: 5, But is not limited to.

If necessary, the water used in this step S300 is preferably water at 60 to 80 캜. This is to perform the secondary heat treatment on the black beans in the polish-cutting step (S300).

As described above, when the second heat treatment is performed, the texture of the tofu becomes hard and the elasticity is low, but the bean-like flavor and bitter taste disappear, and the flavor is enhanced.

Next, a method for producing a black currant according to the present invention includes a soybean milk production step (S400).

The soymilk production step (S400) is a step of filtering soybean oil from the ground mixture to obtain soybean milk. The soybean oil contained in the ground mixture is filtered through a filter or a filter cloth.

2 is a flowchart illustrating a method of manufacturing a blackhead according to another embodiment of the present invention. Referring to FIG. 2, in this step S400, water of the temperature used in the step S300 is added to the soybean flour, and the mixture of the soybean flour and the water is ground to separate the soybean milk and the soybean flour (step S450) Can be performed. At this time, the ratio of the scavenger and water is preferably 1: 5, but is not limited thereto.

The soymilk obtained through this re-separation process is first mixed with the soy milk obtained.

The method for producing the black curtain according to the present invention includes a hydrolyzate addition step (S500).

The hydrolyzate addition step (S500) is a step of using soybean protein hydrolyzate prepared by the action of a proteolytic enzyme with a soybean protein as a substrate. As the soybean protein hydrolyzate, soybean protein (100 g) 0.05 to 0.1 g of the hydrolyzate is added and mixed.

Herein, as the soybean protein hydrolyzate, it is preferable to use a soybean protein hydrolyzate which has been acted as a protease of the black fungus fungus in order to provide excellent antimicrobial activity.

Such soybean protein hydrolysates can be used either commercially or commercially.

Specifically, the soy protein hydrolyzate can be prepared as follows.

First, 10 g of the soy protein isolate was homogenized by adding about 10 times of distilled water, and then sterilized by water bath at 90 ° C for 10 minutes. After cooling, the substrate and enzyme were mixed at a ratio of 50: 1 (w: w) The enzymes are added and hydrolyzed at a temperature of 37 ° C, which is the optimal reaction temperature of each enzyme, using a shaking water bath. The sample collected every 3 to 24 hours is heat-treated at 80 ° C for 5 minutes to stop the enzyme reaction, and centrifuged for 15 minutes before taking the supernatant. Examples of the enzymes include trypsin, aspergillus saitoi protease, aspergillus sojae protease, aspergillus oryzae protease, It is preferable to use any one of rhizopus species protease.

Such soybean protein hydrolyzate inhibits the growth of bacteria and inhibits the growth of both gram positive bacillus and gram negative bacillus and has the effect of maintaining antimicrobial activity even at a temperature of about 120 ° C.

Alternatively, in this step S500, the mulberry leaf extract, cold extract, or both may be added to the soybean milk. At this time, 0.05 to 0.1 g per 100 g of soybean milk is added, and 1.25 to 2 g per 100 g of soybean milk is added to the cold extract.

The plum extract inhibits the proliferation of Bacillus cereus, Fusarium sp and the like, and the cold extract may be selected from the group consisting of Staphylococcus aureus, Escherichia coli Bacillus cereus, To inhibit the proliferation of the cells.

For example, the plum extract may be prepared by drying the plum by-products at 40 to 80 캜 for 4 to 9 days, then pulverizing them with a blender and passing them through a mesh sieve to obtain a powder of the desired size. More specifically, 100 g of methanol is added to 10 g of mesilin powder, and the mixture is extracted in a shaking incubator for 24 hours and then concentrated using a nylon membrane filter at 35 ° C.

In addition, Leaf Leaf Extract is produced by reflux cooling extraction with 200 ml of 95% ethanol or 200 ml of 95% ethanol for 10 hours at 60 ℃ for 9 hours.

Finally, the method for manufacturing the black curtain according to the present invention includes a pressing step (S600).

In the pressing step (S600), a coagulant is added to the soymilk that has passed through the hydrolyzate addition step (S500) and solidified to produce a soybean curd, and the soybean curd is put into a forming mold and pressed to produce a curd. At this time, it is preferable to add a coagulant and stir for about 4 to 7 minutes, but it is not limited thereto.

More specifically, the coagulated soymilk is put into a soybean curd forming mold, followed by squeezing to remove moisture, and the soybean curd is crushed to a diameter of 4 to 5 cm and put into a curling mold. Subsequently, when the soybean curd put in the curling mold is pressed for about 10 to 15 minutes, moisture is removed and hard curd curd is produced.

As the coagulant, inorganic salts are mainly used, and MgCl ₂ , MgSO ₄ , CaSO ₄ , acetic acid and GDL (glucono-δ-lactone) are widely used. The amount of the coagulant to be used is preferably 1 to 3 parts by weight based on the total weight of the soy milk.

If the content of the coagulant is less than 1 part by weight, the soybean curd can not be formed well. If the content of the coagulant exceeds 3 parts by weight, bitterness may occur in the curd.

Alternatively, the method for producing a blackhead according to the present invention may further comprise an immersion step (S700).

The immersion step (S600) is a step of immersing the tofu in a dipping mixture composed of grapefruit seed extract, lactic acid and citric acid for 10 minutes to 1 hour to increase the freshness maintenance period of the tofu.

At this time, the dipping mixture is composed of 86 to 94% by weight of grapefruit seed extract, 3 to 7% by weight of lactic acid and 3 to 7% by weight of citric acid.

Such a dipping mixture inhibits the growth of microorganisms in the tofu, thereby preventing the hydrolytic action of the protein, thereby reducing the occurrence of volatile metabolic physiological substances, suppressing the change in surface color intensity, and promoting the inhibition of microbial growth.

The grapefruit seed extract is a non-toxic, non-metallic, non-corrosive, odorless natural organic mixture that is very stable to heat and does not cause environmental pollution. In addition, the grapefruit seed extract strongly sterilizes, viruses and fungi against pathogenic microorganisms such as bacteria, fungi and viruses. These grapefruit seed extracts are completely decomposed when absorbed into the body, so there is no danger of toxicity due to accumulation in the body and are safe for human or animal.

Hereinafter, specific examples and experimental examples of the present invention will be described in more detail. It should be understood, however, that the embodiments and examples are for the purpose of promoting understanding of the specific examples of the invention described above, and the scope of rights and the like should not be construed thereby.

[Example 1]

1. 1 kg of black beans was washed with cold water, immersed in 2 kg of cold water and called for 12 hours.

2. Called black beans were heated in 90 ℃ water for 5 minutes at 85 ℃.

3. The mixture of black beans and 60 ° C water was mixed at a ratio of 1: 5, followed by grinding with a blender (M-1309NS, Geosung Co., Ltd., Korea) for 5 minutes. At this time, the mixture was mixed at a ratio of 1: 5 of the separated soybean bark and 60 ° C water, ground for 5 minutes, re-separated into soybean oil and solid content, and soybean oil obtained first and second soybean oil were mixed.

4. Add 0.05 g of soy protein hydrolyzate per 100 g of soybean milk.

5. Soybean protein hydrolyzate-added soybean milk was boiled for 10 minutes. When the temperature reached 80 ℃, 1% by weight of calcium chloride (based on the total weight of soybean milk) was slowly added while stirring at 80 ° C for 5 minutes to prepare soybean curd.

6. The soybean curd was put into a head frame (10 × 10 × 8 cm) and pressed with a wooden plate at a pressure of 20 kg / cm ² for about 5 minutes to form a curd.

[Example 2]

Tofu was prepared in the same manner as in Example 1 except that 0.05 g of soybean protein hydrolyzate and 0.05 g of soybean protein hydrolyzate per 100 g of soybean milk hydrolyzate were added per 100 g of soybean milk hydrolyzate.

[Example 3]

Tofu was prepared in the same manner as in Example 1 except that 0.05 g of soybean protein hydrolyzate and 1.25 g of soybean protein hydrolyzate per 100 g of soybean milk were added instead of 0.05 g of soybean protein hydrolyzate per 100 g of soybean milk.

[Example 4]

The tofu was prepared in the same manner as in Example 1 except that the tofu was soaked in a dipping mixture consisting of 1.8 kg of grapefruit seed extract, 0.1 kg of lactic acid and 0.1 kg of citric acid for 30 minutes.

[Comparative Example]

1. 1 kg of black beans was washed with cold water, immersed in 2 kg of cold water and called for 12 hours.

2. Mixed with 1: 5 ratio of black bean, and ground with a blender (M-1309NS, Geosung Co., Ltd., Korea) for 5 minutes. Then soybean oil and soybean oil were separated with filter cloth. At this time, the mixture of soybean oil and water was mixed at a ratio of 1: 5, and the resulting mixture was ground for 5 minutes. Then, the soybean oil was separated into soybean oil and solid content, and soybean oil obtained firstly and soybean oil obtained secondly were mixed.

3. The soymilk was boiled for 10 minutes, and when the temperature reached 80 ° C, 1% by weight of calcium chloride (based on the total weight of the soybean milk) was added slowly and kept at 80 ° C for 5 minutes to prepare a soybean curd.

4. The soybean curd was put into a head frame (10 × 10 × 8 cm) and pressed with a wooden plate at a pressure of 20 kg / cm ² for about 5 minutes to form a curd.

[Experimental Example 1]

The tofu prepared in Examples 1 to 4 and Comparative Example was directly taken without cooking and evaluated by the following method. The results are shown in Table 1.

At this time, the evaluation method was to evaluate the satisfaction of 20 men and women in their 20s and 50s. The color, texture, taste, and smell were evaluated by the 5-point method, and the sensory evaluation items (very bad: 1 point, slightly worse: 2 points, average: 3 points, slightly better: 4 points, very good: 5 points). At this time, in case of bad smell, 'bad' was replaced with 'weak' and 'good' was replaced with 'strong'.

Referring to Table 1, it can be seen that in Examples 1 to 4, the preference for color, taste and odor except for texture was remarkably improved as compared with Comparative Examples.

[Experimental Example 2] Antimicrobial activity test

Sterilized physiological saline (0.9% NaCl) was added to 1 g of the tofu prepared in Examples 1 to 4 and Comparative Example to dilute it 10-fold. 1 ml of each dilution was then inoculated on the plate and the number of aerobic live cells was cultured in a plate count agar (DIFCO, USA) medium at 30 ° C for 48 hours using a pour plate method to measure the number of colonies And expressed as colony forming units (CFU / g) per gram of sample. In the same way, desoxycholate agar (DIFCO, USA) was used for E. coli, APT agar (APT agar; Merk, Germany) for anaerobic bacteria, and potato dextrose agar for yeast and mold. DIFCO, USA) for 2 days at 25 ~ 30 ℃ and the number of viable cells was counted.

In this case, the number of aerobic bacteria is shown in Table 2, the number of E. Coli in Table 3, the number of anaerobic bacteria in Table 4, and the number of yeast and mold in Table 5.

Referring to [Table 2] to [Table 5], it was observed that the tofu produced according to the present invention had an excellent antimicrobial activity compared to the tofu prepared by the conventional method.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit and scope of the invention as defined in the appended claims. It can be understood that it is possible.

Claims (6)

Called black beans in water;
A heat treatment step of heat-treating black beans called 80 to 85 ° C, which is called to reduce the content of volatile nucleic acid, 1-hexanol, and 1-pentanol;
A step of crushing a mixture obtained by mixing the black beans with water at 60 to 80 캜 for performing a secondary heat treatment;
A soybean oil-producing step of obtaining soybean milk by filtering the arabinose from the above-ground mixture;
Adding a hydrolyzate of 0.05 to 0.1 g of a soybean protein hydrolyzate, which is a protease of a black fungus fungus, to 100 g of soybean milk to use a soybean protein hydrolyzate as a food preservative; And
And adding a coagulant to the soymilk to solidify the soymilk into a mold and pressing the soymilk to produce a tofu. delete The method according to claim 1, wherein after the pressing step
Further comprising an immersion step in which the tofu is immersed in a dipping mixture composed of grapefruit seed extract and lactic acid and citric acid for 6 to 12 hours. 4. The process according to claim 3,
Wherein the grapefruit seed extract comprises 86 to 94% by weight of lactic acid, 3 to 7% by weight of lactic acid and 3 to 7% by weight of citric acid. The method according to claim 1, wherein the hydrolyzate addition step
Wherein 0.05 to 0.1 g of a mucilaginous extract is further added per 100 g of soybean milk. The method according to claim 1, wherein the hydrolyzate addition step
Characterized in that 1.25 to 2 g of a cold leaf extract is further added per 100 g of soybean milk.

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