KR101860204B1 - Functional Bean Curd without Bitterns And Method for Producing the Same - Google Patents

Abstract

The present invention relates to a method for producing functional tofu using apple juice instead of jug, and tofu made using the same, wherein the water-free functional tofu produced by the method of the present invention is used as a coagulant, which is a coagulant added in the production of tofu, It was found that the antioxidative effect was excellent and the sensory test was excellent. Therefore, it can be very usefully used as a method of producing functional tofu as compared with conventional tofu.

Description

Technical Field [0001] The present invention relates to a functional bean curd without bitterns and a method for producing the same,

The present invention relates to a method for producing a functional tofu using a "tsugaru" apple juice instead of a jar, and a tofu produced using the same.

Tofu is prepared by adding water to soybeans and filtering the soybean juice by pressurized filtration. The glycinein, which is the main component of the soybean protein, is solubilized and a coagulant such as chloride or sulfate of Ca and Mg is added to increase the salt concentration. (pH 4.2 to 4.6) precipitated by acid, or precipitated by disulfide bond or hydrogen bond, or precipitated by acid at an isoelectric point (pH 4.2 to 4.6). It is an amino acid that is essential for metabolism and growth and development in the body. And vegetable protein foods containing large amounts of minerals such as calcium and iron.

Magnesium chloride (MgCl ₂ ), calcium sulfate (CaSO ₄ ), and calcium chloride (CaCl ₂ ) have been used as coagulants to be added in the production of tofu. The most widely used calcium sulfate is easy to use and yielded, Called magnesium chloride, is not softer than calcium sulfate, but exhibits a smoother deposit and higher yield than calcium chloride. GDL (glucono-delta-) lacton is a typical coagulant used in acid production of tofu, which is better in yield and quality than coagulation by inorganic salt or inorganic acid, .

Recently, tofu has been added with green tea to enhance the quality of tofu and quality of tofu has been reported. Production of tofu with soybean paste has been reported, and preference for food quality, health orientation and environment friendliness has been studied. As consumers increasing their sense of rejection, natural coagulants instead of chemical coagulants, such as tofu made by adding omija juice and plum juice, tofu made by adding pomegranate juice concentrate, and tofu added with apricot juice, Studies have been actively pursued to simultaneously seek to improve the quality, functionality and shelf life of tofu prepared by adding a raw material.

Apples are fruit of apple tree which is the plant of deciduous tree of dicotyledonous rosewood rosaceae. Fruit is alkaline food which is good in sensory characteristics and nutritionally high in mineral content, and is known as fruit rich in sugar, dietary fiber and organic acid.

In general, the quality of apple juice, apple jam, apple vinegar and other low-temperature and high-temperature sterilized apple juice, the quality of apples jam with the corresponding fruit, the ginger added apple jam, and the apple juice for apple vinegar (1) The effect of 1-MCP treatment on the quality of stored, the low-temperature storage of 'Tsugaru' apples by treatment with ethylenic synthesis inhibitor (aminoethoxyvinylglycine) And the quality of 'Tsugaru' apple depending on the storage temperature. However, there have been no studies on the production of processed food using 'Tsugaru' apples .

In this study, we analyzed the juice characteristics of 'Tsugaru' apple, which has high nutritional value and rich in juice and sugar content, and analyzed the characteristics of tofu made from coagulant of 'Tsugaru' apple juice and tofu made with chemical coagulant such as magnesium chloride, The purpose of this study is to provide basic data on the possibility of producing various processed foods using 'Tsugaru' apple varieties by confirming the quality characteristics of tofu using 'Tsugaru' apple juice by comparing the physicochemical quality, antioxidant activity and sensory characteristics.

Korean Patent Laid-Open No. 10-2009-0120139

It is therefore an object of the present invention

(1) washing soybeans and immersing them in water for 8 to 12 hours;

(2) adding distilled water to the soybeans of step (1) and pulverizing the soybeans;

(3) heating soybean milk obtained by filtering the soybean meal in step (2) with cotton balls to 70 to 90 캜;

(4) preparing soybean curd by adding apple juice to the heated soymilk of step (3); And

(5) A method for producing a water-free functional tofu comprising the step of pressing the solidified sole of the step (4) into a molding mold and pressing the same.

Another object of the present invention is to provide a water-insoluble functional tofu produced by the above-mentioned production method.

To achieve these and other advantages and in accordance with the purpose of the present invention,

(1) washing soybeans and immersing them in water for 8 to 12 hours;

(2) adding distilled water to the soybeans of step (1) and pulverizing the soybeans;

(3) heating soybean milk obtained by filtering the soybean meal in step (2) with cotton balls to 70 to 90 캜;

(4) preparing soybean curd by adding apple juice to the heated soymilk of step (3); And

(5) A method for producing a water-free functional tofu comprising the step of pressing the solidified sole of the step (4) into a molding mold and pressing.

In an embodiment of the present invention, the fruit juice concentration of step (4) is 20% (w / v) to 40% (w / v).

According to an embodiment of the present invention, the apple is a variety of diatomaceous earth.

In an embodiment of the present invention, a method for producing a ground-free water-free tofu is provided, wherein the apple variety is a tsugar.

The present invention also provides a water-insoluble functional tofu produced by the above process.

In an embodiment of the present invention, there is provided a tobacco-free functional tofu, characterized in that it is usually tofu, tofu, tofu, tofu, tofu, frozen tofu, fried tofu, pressed tofu, yuba or sufu do.

The water-free functional tofu prepared according to the process of the present invention is beneficial for health because the apple juice is added instead of the coagulant, which is a coagulant added in the production of tofu, and the total polyphenol content and DPPH radical scavenging ability are increased, Since it has been confirmed that it is excellent in sensory test, it is more effective as a functional tofu than the conventional tofu.

Fig. 1 is a schematic view showing a manufacturing process of a functional tofu to which apple juice is added instead of jar.
Figure 2 shows a cross-sectional view of a water-insoluble functional head according to apple juice concentration (20% (w / v), 30% (w / v) and 40% (w / v));
(A) 20% (w / v) calcium chloride, (B) 20% (w / v) magnesium chloride, (C) 20% ) 30% (w / v) 'Tsugaru' apple juice, (E) 40% (w / v) 'Tsugaru' apple juice.

Hereinafter, the present invention will be described in detail.

The present invention

(1) washing soybeans and immersing them in water for 8 to 12 hours;

(2) adding distilled water to the soybeans of step (1) and pulverizing the soybeans;

(3) heating soybean milk obtained by filtering the soybean meal in step (2) with cotton balls to 70 to 90 캜;

(4) preparing soybean curd by adding apple juice to the heated soymilk of step (3); And

(5) A method for producing a water-free functional tofu comprising the step of pressing the solidified sole of the step (4) into a molding mold and pressing.

In the embodiment of the present invention, it is preferable that the apple is of a variety of species, but is not limited thereto.

Malus domestica Borkh is a cultivar cultivated in Aomori Prefecture, Japan in 1930. It is known as a Japanese apricot apple. It has a round shape with a yellowish-green or greenish color in its hyssop, and a dense white, , Low acidity, high sugar content. Although 'Tsugaru' apples are produced from mid August to early September, they are mainly used only as raw materials in a short period of time due to low storage and processing suitability of fruits. In the present invention, however, the juice of 'Tsugaru' .

In the embodiment of the present invention, the apple juice concentration in step (4) is preferably 20% (w / v) to 40% (w / v) And it is not preferable because the color of the head becomes too thick and cohesiveness decreases when the concentration is higher than 40% (w / v).

The present invention also provides a water-insoluble functional tofu produced by the above process.

In an embodiment of the present invention, it is preferred, but not always, to be, but not limited to, tofu, tofu, tofu, tofu, tofu, frozen tofu, fried tofu, pressed tofu, yuba or sufu.

In an embodiment of the present invention, the tofu is preferably a tofu for salad, but is not limited thereto.

The tofu produced by the production method of the present invention is very excellent in taste due to its acidic sensory characteristics of apples.

The present inventors tried to analyze the quality, antioxidant activity and sensory characteristics of functional tofu added with apple juice in place of jasmine. The yield of 'Tsugaru' apple juice used for tofu production was 60%, 10.3 ° brix, pH 3.89 and 0.51% (See Table 2), total polyphenol content was 2.26 mg GAE / g, ABTS radical scavenging activity was 20 μg AE / g and DPPH radical scavenging activity was 75 μg AE / g. The functional soybean curd added with apple juice instead of jar increased the yield and pH of tofu, but the total acid increased. The hardness and toughness of soybean curd increased but the cohesiveness decreased. In the chromaticity, the L value decreased and the a value and the b value increased, indicating an overall dark brown color (see Table 3 and FIG. 2). In the antioxidant activity, the total polyphenol content and DPPH radical scavenging activity were increased while the ABTS radical scavenging activity remained constant (see Table 4). The preference of tofu made with 30% (w / v) 'Tsugaru' apple juice was highest in flavor, color, flavor and overall preference of tofu prepared according to the addition amount of 'Tsugaru' apple juice.

Hereinafter, the present invention will be described in detail with reference to Preparation Examples, Examples and Experimental Examples.

However, the following Preparation Examples, Examples and Experimental Examples are merely illustrative of the present invention, and the content of the present invention is not limited by the following Preparation Examples, Examples and Experimental Examples.

< Preparation Example > Materials and Methods

The soybean flour and the 'Tsugaru' apples were purchased from a large mart in Cheongju and used as a sample. The coagulants for comparison with tofu by apple juice in tofu production were MgCl ₂ and CaCl ₂ (Food additives grade, Qingdao huadong calcium producing Co , Qingdao, China) were purchased and used. As a reagent for analyzing the antioxidant activity, DPPH (α, α-diphenyl-β-picrylhydrazide), folin-ciocalteu's phenol reagent, ABTS reagent (2,2'-azino-bis sodium benzoate and sodium persulfate were purchased from Sigma Aldrich (St. Louis, MD, USA) and Na ₂ CO ₃ (sodium carbonate, sodium carbonate) Samcheon Pure Chemical Industries (Seoul, Korea) and Ascorbic acid were purchased and used by Junsei Chemical Company (Tokyo, Japan).

< Example  1> Production of apple juice

The apple juice was crushed and juiced by using an apple juice (NJE-2003R, NUC, Daegu, Korea) after weighing and measuring the weight of the apple of 'Tsugaru' and then filtering the solids to prepare a primary apple juice (10.3 ° brix) And weighed to analyze the yield. The primary apple juice was prepared from apple powder using a freeze drier (FD5508, Ilshin Lab Co., Dongducheun, Korea) and stored in an ultra-low temperature freezer (MDF-399, Sanyo, Tokyo, Japan) And thawed water was added thereto to prepare secondary apple juice of 20, 30 and 40% (w / v).

< Example  2> Production of functional tofu with apple juice added

To prepare by adding apple juice and coagulant, the soybeans were washed with water, placed in distilled water five times the weight of the soybeans, and immersed at room temperature for 12 hours. Then, the immersion liquid was removed, and the mixture was placed in a homogenizer (IKA Ultra-Turrax T25, Janke & Kunkel, Staufen, Germany) and ground with distilled water corresponding to 10 times the weight of soybeans. The resulting soy milk was heated to 80 ° C and mixed with 20% (w / v) MgCl ₂ as a coagulant CaCl ₂ and 20, 30, and 40% (w / v) apple juice were added to each well to prepare a soybean curd and put into a 10 × 8 × 7 cm ³ compression mold. The mixture was compressed at 37.5 g / cm ² for 30 minutes Tofu was formed and manufactured.

< Experimental Example  1> Numberless number  Quality analysis of functional tofu

<1-1> Numberless number  Pretreatment of functional tofu sample

To evaluate the physicochemical quality characteristics of the functional water-free soybean curd such as pH, total acid and chromaticity, 10 g of the prepared tofu was put into a beaker, and 20 mL of sterilized distilled water was added thereto, followed by being homogenized with a homogenizer (IKA Ultra-Turrax T25) And filtered through Whatman filter paper (No. 2, Whatman). Tofu samples were prepared by adding 100 mL of 70% ethanol to 10 g of tofu powder, which was prepared by freeze-drying the freeze-dried tofu, and stirring for 2 hours (Wisestir SMHS6, Daihan Scientific Co., Wonju, Korea) Then, the tofu extract was prepared by centrifugation at 2500 xg for 10 minutes (Union 5kr, hanil Science Industrial Co., Inchun, Korea). The tofu extract was filtered with Watermelon filter paper.

<1-2> Numberless number  Functional tofu yield, Total  And pH measurement

The yield of apple juice was calculated by dividing the weight of apple juice by the weight of raw apple. Percentage of yield of tofu was calculated by dividing the weight of prepared tofu by the weight of raw soybean.

Total acid was added to distilled water to 10 mL of apple juice and tofu sample, and the volume was adjusted to 100 mL. The pH was adjusted to 8.3 with 0.1 N NaOH and the mL of NaOH was converted to lactic acid.

pH was measured with pH meter (Orion 4 star, Thermo Scientific, Beverly, MA, USA) using apple juice and tofu samples. All analyzes were repeated three times on the samples.

<1-3> Numberless number  The color of functional tofu and texture  analysis

The chromaticity of the functional tofu added with apple juice instead of jug was measured by using a color difference meter (CR-300, Minolta Co., Tokyo, Japan) to measure the change of L value (lightness), a value (redness), b value (yellowness) (Y = 92.7, x = 0.3137, y = 0.3960) were used as standard color plates. In order to investigate the texture characteristics of the tofu, the sample was cut into 1.5 cm × 1.5 cm × 1.5 cm, and the hardness was measured using a textural analyzer TA-XT2 (Texture Technologies Co., Scarsdale, NY, USA) Hardness, Chewiness, and Cohesiveness. The measurement conditions for the texture analysis of the tofu are shown in Table 1 below, and all the measurements were repeated ten times.

Items Measuring conditions
(Operation condition) Mode TPA test Sample height 30.0 mm Probe 20.0 mm Pre test speed 3.0 mm / s Test speed 1.0 mm / s Post test speed 1.0 mm / s Trigger type Auto-10 g Time 3.0 sec Strain 30.0%

<1-4> Numberless number  Functional tofu Total polyphenol  Content analysis

The total polyphenol content of the functional tofu supplemented with apple juice instead of jug was measured by the principle that the Folin-Ciocalteu reagent was reduced to molybdenum blue as a result of reduction by the polyphenolic compound of the sample.

Specifically, 2 mL of 2% Na ₂ CO ₃ solution was added to 100 μL of apple juice and tofu sample, and the mixture was allowed to stand at room temperature for 3 minutes. Then, 0.1 mL of 50% Folin-Ciocalteu reagent was added, and the absorbance was measured at 750 nm by reacting for 30 minutes. The calibration curve was drawn using gallic acid as a reference material, and the total polyphenol content was expressed in mg equivalent (equivalent (GAE)) per gram of sample. And repeated three times for all samples.

<1-5> Numberless number  Functional tofu ABTS  Radical Scatters  analysis

ABTS cation decolorization assay was performed to measure ABTS radical scavenging ability of functional tofu supplemented with apple juice instead of jug.

Specifically, 7.4 mM ABTS and 2.6 mM potassium persulphate were mixed in a ratio of 1: 1, and the mixture was reacted in a dark room for 12 to 16 hours with stirring. The molar extinction coefficient (ε = 3.6 × 10 ⁴ M ^-1 cm ^-1 ). Then, 50 μL of apple juice and tofu sample was added to 1 mL of diluted ABTS solution, reacted for 60 minutes, absorbance was measured at 735 nm, and L-ascorbic acid was added in the same amount as a standard substance. The total antioxidant capacity was expressed as the antioxidant capacity of ascorbic acid (AEAC, L-ascorbic acid equivalent antioxidant capacity, μg AE / g). And repeated three times for all samples.

<1-6> Numberless number  Functional tofu DPPH  Radical Scatters  analysis

In order to analyze the total radical scavenging ability of DPPH in the functional tofu supplemented with apple juice instead of jug, the DPPH solution was diluted with 0.005 g / 100 mL of 99.9% ethanol, left in a dark place for 2 hours or more, . Then, 0.8 mL of DPPH solution was added to 0.2 mL of apple juice and tofu sample, and the mixture was stirred. Then, the mixture was allowed to stand at room temperature for 30 minutes and absorbance was measured at 520 nm. L-ascorbic acid was added as a standard substance. The DPPH radical scavenging activity was expressed as the antioxidant capacity (AEAC, L-ascorbic acid equivalent antioxidant capacity, μg AE / g) of ascorbic acid for quantitative comparative analysis. And repeated three times for all samples.

<1-7> Numberless number  Functional tofu DPPH  Radical Cleansing tofu  Sensory test

To evaluate the sensory evaluation of functional tofu added with apple juice instead of jar, 20 students of food engineering major of Chungbuk National University were selected as sensory evaluation personnel and pre - education was conducted to recognize experimental purpose and sensory quality factor. Each sample was given a random combination of three digits and was cut into the same size (2.0 cm x 2.0 cm x 2.0 cm) and served in a white dish. After evaluating one sample, the mouth was rinsed with bottled water and the other samples were evaluated. The items were color, taste, smell, overall preference, 5 point scoring method (very good, 5 points; Normal, 3 points; bad; 2 points; very bad, 1 point).

<1-8> Statistical analysis

Statistical analysis was performed using the SAS program (Statistical Analysis System, Ver. 8.01, SAS Institute Inc., Cary, NC, USA). The mean and standard deviation of each measurement group were calculated and one-way ANOVA analysis of variance and Duncan's multiple range test.

< Experimental Example  2> Numberless number  Quality analysis of functional tofu

<2-1> Tsugaru 'Physicochemical Quality Characteristics of Apple Juice

The physicochemical quality characteristics of the 'Tsugaru' apple juice are shown in Table 2 below. The yield of apple juice was about 60% higher than that of apple, and the sugar content was 10.3 ° brix. "Tsugaru" apples have high juice and high sugar content. The pH of the 'Tsugaru' apple juice was 3.89, which was lower than the isoelectric point.

The acidity of commercial apple juice was in the range of 0.45 ~ 0.53%, the total acid was 0.51%, and browning occurred while the 'Tsugaru' apples were crushed, resulting in brownish color and expected to affect the color of final tofu .

As a result of analysis of antioxidative properties of 'Tsugaru' apple juice, total polyphenol content was 2.26 mg GAE / g, ABTS radical scavenging activity was 20 μg AE / g and DPPH radical scavenging activity was 75 μg AE / g as shown in Table 2 . This indicates that the total polyphenol content is higher than that of normal apples. Therefore, it can be expected that the antioxidative activity of tofu is high in the production of tofu with 'Tsugaru' apple juice.

"Tsugaru" apple juice Yield (%) 60.7 ± 2.5 Total acidity (%) 0.51 + 0.03 pH 3.89 ± 0.03
Color (Color)
Brightness value (L value) 72.77 ± 1.32 A value 14.25 ± 3.99 Yellow value ( b value) 23.25 + 1.16 Total polyphenol content (mg GAE / g) 2.26 ± 0.45 ABTS radical scavenging ability
(ABTS radical scavenging) (μg AE / g) 20 ± 0.6 DPPH radical scavenging ability
(DPPH radical scavenging) (μg AE / g) 75 ± 1.4

<2-2> concentration Numberless number  Physicochemical properties of functional tofu

The physicochemical quality characteristics of tofu prepared with calcium chloride (CaCl ₂ ), magnesium chloride (MgCl ₂ ) and 20, 30, 40% (w / v) apple juice are shown in Table 3 below. The production yield of tofu was more than 160% in the calcium chloride tofu and 20% (w / v) apple juice tofu but the production yield was about 20 (w / v) and 40% %, Respectively. It was confirmed that the weight of tofu increased as the amount of phytic acid was increased to 0.16%, but the weight decreased from the amount of phytic acid added.

C type and ratio of coagulant tofu 20% (w / v)
Calcium chloride
(Calcium chloride 20% (w / v)
Magnesium chloride 20% (w / v)
"Tsugaru" apple juice 30% (w / v)
"Tsugaru" apple juice 40% (w / v)
"Tsugaru" apple juice F value (F -value) Yield (%) 161.33 + 4.73 ^a 148.67 ± 9.71 ^b 164.67 ± 3.79 ^a 146.67 ± 8.96 ^b 144.33 + 4.73 ^b 5.45 ^* pH 5.41 ± 0.310 ^c 5.64 ± 0.194 ^bc 6.23 + 0.066 ^a 5.9 ± 0.03 ^ab 5.79 ± 0.18 ^b 8.34 ^* Total acidity
(Total acidity) (%) 0.32 + 0.05 ^ab 0.39 + 0.03 ^a 0.27 ± 0.09 ^b 0.39 + 0.02 ^a 0.38 + 0.03 ^a 3.36 ^* Texture
Hardness
(G) 633.2 ± 46.17 ^bc 630.9 ± 117.95 ^bc 513.5 ± 86.57 ^c 831.3 ± 136.47 ^b 1114.5 ± 203.50 ^a 10.01 ^* Chewiness
(Chewiness) 342.50 ± 14.622 ^b 322.55 + - 77.03 ^b 315.23 + - 35.01 ^b 482.82 ± 68.72 ^a 488.59 ± 82.69 ^a 6.09 ^* Coherence
(cohesiveness) 0.60 ± 0.010 ^a 0.57 + 0.064 ^a 0.61 + 0.031 ^a 0.5 ± 0.01 ^b 0.42 ± 0.03 ^b 15.46 ^** Color (Color)
Brightness value
(L value) 84.37 ± 0.098 ^a 84.53 + 1.165 ^a 76.37 ± 2.450 ^b 72.5 ± 3.02 ^bc 69.48 + - 4.95 ^c 17.16 ^** Redness
( a value) 0.23 + - 0.23 ^c 0.24 ± 0.23 ^c 1.27 + - 0.30 ^b 1.68 ± 0.56 ^ab 2.29 ± 0.61 ^a 13.83 ^** Yellowness
( b value) 14.23 ± 0.644 ^ab 13.48 ± 0.370 ^ab 12.00 ± 2.268 ^b 15.0 + 1.47 ^a 16.29 ± 2.02 ^a 3.27 ^*
Values indicated by ^ac superscript ac are significant at P <0.05.

^* , ^** P <0.05 and P <0.001, respectively.

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When the pH and acidity of the functional tofu added with apple juice were compared with that of the juice, the pH was higher and the acidity was lower in the apple juice of 20% (w / v) than that of the calcium chloride and magnesium chloride tofu. PH was lower in apple juice 40% (w / v) and pH and total acid were similar to those of calcium chloride and magnesium chloride. This is because the protein solubility of soymilk is affected by the pH. At a pH lower than the isoelectric point, the protein reacts with the acid to form a protein-acid complex, which is then insolubilized and precipitated. In the case of the tsugaru apple juice, The pH of the apple juice was increased while the pH of the apple juice was higher than that of the soybean milk.

The hardness, toughness and cohesiveness of soybean curd with 20% (w / v) of calcium chloride and magnesium chloride were similar in texture, but hardness and toughness increased with increasing concentration of apple juice, Respectively.

The color intensity of tofu was lower than that of calcium chloride and magnesium chloride tofu, as the content of apple juice increased in apple tofu. The L-value was lower than that of calcium chloride and magnesium chloride tofu, and 40% (w / v) value and the b-value tended to increase (see Table 3 and Fig. 2).

<2-3> Antioxidant properties of tofu added with apple juice by concentration

As shown in Table 4 below, the antioxidative properties of the functional soybean curd added with apple juice instead of the wastewater showed that the total amount of polyphenol content, ABTS radical scavenging ability and DPPH (sodium chloride), calcium chloride, magnesium chloride tofu and 20% The radical scavenging ability showed a similar range with a slight difference. However, as the content of apple juice increased, total polyphenol content and DPPH radical scavenging activity increased while ABTS radical scavenging activity remained constant. In the tofu made with 20% (w / v) 'tsugaru' apple juice, the polyphenol component contained in the apple juice was mostly consumed during the coagulation process of the soy protein, but in the case of tofu which was extracted from soybeans similar to calcium chloride and magnesium chloride tofu The phenolic component remained, resulting in a total polyphenol content of 12 mg GAE / g. However, as the content of 'tsugaru' apple juice increased, the content of polyphenol in apple juice remained after the protein coagulation process was increased. Therefore, the total polyphenol content and DPPH radical scavenging ability of functional tofu added with apple juice instead of jug were increased.

Tofu according to type and ratio of coagulant 20% (w / v)
Calcium chloride
(Calcium chloride 20% (w / v)
Magnesium chloride 20% (w / v)
"Tsugaru" apple juice 30% (w / v)
"Tsugaru" apple juice 40% (w / v)
"Tsugaru" apple juice F value (F -value) Total polyphenol content
(mg GAE / g) 12.77 ± 0.26 ^b 12.40 ± 0.77 ^b 12.04 ± 0.63 ^b 15.43 ± 1.59 ^a 16.13 + - 0.50 ^a 13.90 ^** ABTD radical scavenging (μg AE / g) 60.33 + - 8.02 ^c 70.33 7.37 ^ab 80.67 ± 3.21 ^a 76.33 + 4.93 ^ab 65.67 ± 11.02 ^bc 3.60 ^* DPPH radical scavenging (μg AE / g) 89.33 ± 5.13 ^b 90.33 + - 11.72 ^b 92.32 + - 16.26 ^b 122.31 ± 29.54 ^ab 154.67 ± 48.50 ^a 3.36 ^*
Values indicated by ^ac superscript ac are significant at P <0.05.

^* , ^** P <0.05 and P <0.001, respectively.

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<2-4> concentration Numberless number  Sensory characteristics of functional tofu

The color, taste, odor (aroma) and general preference were evaluated by the sensory characteristics of the functional tofu added with the apple juice instead of the jar. The results are shown in Table 5 below.

coagulant
(Coagulants) 20% (w / v)
Calcium chloride
(Calcium chloride 20% (w / v)
Magnesium chloride 20% (w / v)
"Tsugaru" apple juice 30% (w / v)
"Tsugaru" apple juice 40% (w / v)
"Tsugaru" apple juice F -value Color (Color) 3.18 ± 0.60 ^a1) 3.36 ± 0.67 ^a 2.82 ± 0.75 ^ab 2.91 ± 0.83 ^ab 2.27 ± 0.90 ^b 3.30 ^* Taste 2.45 ± 0.69 ^c 2.64 ± 0.50 ^bc 2.82 ± 0.60 ^abc 3.00 0.63 ^ab 3.18 ± 0.40 ^a 2.75 ^* Flavor 2.55 + - 0.69 ^c 2.82 ± 0.75 ^bc 3.18 ± 0.75 ^abc 3.64 ± 0.92 ^a 3.36 ± 0.81 ^ab 3.32 ^* Overall
preference
(Overall preference) 2.45 ± 1.04 ^b 2.45 ± 0.82 ^b 3.00 0.63 ^ab 3.27 ± 0.79 ^a 3.27 ± 0.65 ^a 2.96 ^*
Values indicated by ^ac superscript ac are significant at P <0.05.

^* , ^** Significant at P <0.05.

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The color preference of tofu according to the addition of 'Tsugaru' apple juice was higher than that of apple juice tofu in calcium chloride and magnesium chloride tofu. However, in the evaluation of the taste of tofu, 40% (w / v) apple juice showed a strong sweetness. In the evaluation of the taste of tofu, the sweetness was felt in the tofu by the addition of apple juice, and the apple tofu had a significantly higher preference than the calcium chloride and magnesium chloride tofu. And high preference for sensory panels. In the case of tofu smell, 'tsugaru' apple tofu showed higher preference than calcium chloride and magnesium chloride tofu, especially 30% (w / w) apple tofu showed the highest preference. The preference of apple tofu was higher than that of calcium chloride and magnesium chloride tofu, and the preference of 30% and 40% (w / v) 'Tsugaru' apple tofu was the highest. As a result of evaluating the sensual characteristics of 'Tsugaru' apple juice tofu, 40% (w / v) 'Tsugaru' apple juice tofu showed the highest preference in flavor, but in terms of color, aroma and overall preference, 'Tsugaru' 30% (w / v) apple juice is considered to be the most desirable in terms of sensory aspect to produce apple juice tofu, and it is considered to be more suitable for salad tofu than general tofu depending on the sensory characteristics of tofu according to the characteristics of 'Tsugaru' apple juice.

As a result, it was possible to produce tofu more than 20% (w / v) 'tsugaru' apple juice. It showed less hardness and browned color than general tofu. As the concentration of apple juice increased, the yield decreased and the hardness increased And the antioxidant activity was increased by producing hard tofu. The sensory evaluation showed that the preference of tofu added with 'Tsugaru' apple juice was higher than that of general tofu. The highest preference was found in 30% (w / v) apple juice concentration. And the quality of the functional tofu added was confirmed to be excellent.

The present invention has been described with reference to preferred preparations, examples and experimental examples. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is defined by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.

Claims (6)

(1) washing soybeans and immersing them in water for 8 to 12 hours;
(2) adding distilled water to the soybeans of step (1) and pulverizing the soybeans;
(3) heating the soymilk obtained by filtering the soybean meal in step (2) with cottonseed oil to 80 캜;
(4) preparing soybean curd with the addition of 30% (w / v) of apple juice alone to the heated soymilk of step (3); And
(5) a step of pressing the solidified sole of step (4) into a molding mold and pressing the soaked part into a mold,
The apple juice 30% (w / v) was prepared by weighing and measuring the weight of the apple, and then the juice was ground and juiced using a green juice. The solid was filtered to prepare a primary apple juice (10.3 ° brix) And adding distilled water to the prepared apple powder. delete The method according to claim 1, wherein the apple is a Tsugaru. A tofu for a municipal salad prepared by the method of claim 1.
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