KR102019798B1 - Method for manufacturing bean curd using an extract from Ligularia fischeri - Google Patents

Abstract

The present invention relates to a manufacturing method of tofu using a bear extract, the tofu prepared by the manufacturing method according to the present invention added green color gives an improved aesthetic, rich taste and aroma, antioxidant function is reinforced tofu There is an effect of increasing the value of the product.
In addition, there is an advantage that the texture does not feel when using the conventional bear odor powder is not felt.

Description

Method for manufacturing bean curd using goji odor extract {Method for manufacturing bean curd using an extract from Ligularia fischeri}

The present invention relates to a method for producing tofu using a bear extract, and more particularly, to a method for producing a bear tofu prepared by mixing a bear extract using a bear powder obtained in a predetermined size with soy water at a predetermined ratio.

In general, tofu is a food made only with soybeans. In a conventional manufacturing method, soybeans are soaked in water, and the soybeans are soaked with a millstone or a mixer to filter the residues. Add, mix, etc. Thereafter, the soymilk coagulant (pure tofu state) is finally put into the press and press-molded to make the tofu.

The tofu products made in this way can be expected to have the nutritional effects of soybeans themselves. In addition to the main ingredients such as protein (40%), carbohydrates (30%), and lipids (20%), various types of vitamins, calcium, phosphorus, iron, It has inorganic ingredients such as potassium, and soybean is known to act as an anticancer effect, osteoporosis prevention effect, diabetes control effect, hypertension prevention effect, cholesterol reduction effect.

In addition, tofu is soft and light, has a good digestion rate and excellent nutrition, but also low calorie, so it is also useful as a diet food.

However, tofu has a disadvantage that it is light but tastes light or flat and is limited in color to white and should be taken with other foods to compensate for the lack of nutrition.

Accordingly, various manufacturing methods have been developed to enhance the nutritional value and reinforce the taste or color in the process of manufacturing tofu. For example, in Korean Patent Publication No. 10-0427801, green tea powder is used to maintain freshness for a long time and is clear. There has been disclosed a tofu manufacturing method that can maintain a green color, and in Korean Patent Publication No. 10-1417800, a method of preparing tofu that removes soybean odor and smell of tofu using a situation mushroom and improves taste.

However, in recent years, consumer-oriented foods have been continuously developed in accordance with consumers' preferences and dietary needs. Accordingly, various methods of manufacturing methods for improving the quality and marketability of tofu are still needed.

Republic of Korea Patent Publication No. 10-0427801 Republic of Korea Patent Publication No. 10-1417800

The present inventors have been working to develop various methods for improving the quality and marketability of tofu, while preparing bear powder of a predetermined size and preparing the bear powder, ethanol solvent, bear extract and soybean water. When preparing tofu by mixing in a ratio, the present invention was completed by not only improving the taste and aroma, color, and texture of the tofu but also enhancing antioxidant function.

Accordingly, it is an object of the present invention to provide a method for producing tofu with enhanced functionality and flavor, aroma, color, and texture.

In order to achieve the above object,

The present invention comprises the steps of preparing a bear odor extract by mixing 1 to 10 parts by weight of bear odor powder with respect to 100 parts by weight of ethanol solvent;

To about 100 parts by weight of water, soybean mixed with 10 to 100 parts by weight to prepare a soybean water;

Preparing a mixture by mixing the bear extract and soybeans in a weight ratio of 1: 1 to 10;

It provides a method for producing Gombu tofu, comprising the step of heating the mixture and adding the brine.

The ethanol solvent may be characterized in that 50 to 90% by weight of ethanol.

The bear odor powder may be characterized in that the average particle size range of 10 to 500 um.

The step of preparing the bear odor extract may be characterized in that it is made at a pH of 7 to 8.

Bear tofu prepared by the manufacturing method according to the present invention has an effect of increasing the product value of the tofu by adding green color to give an improved aesthetic, rich in taste and aroma, and enhanced antioxidant function.

In addition, there is an advantage that the texture does not feel when using the conventional bear odor powder is not felt.

Figure 1 shows the manufacturing process of tofu using a typical bear odor powder and bear odor according to <Experiment 1>.
Figure 2 is a photograph showing the appearance and cross-section of the tofu prepared using a common bear odor powder and bear odor according to <Experimental Example 1>.
Figure 3 shows the manufacturing method of the bear odor extract according to <Experimental Example 2>.
Figure 4 is a result according to <Experimental Example 2> showing the color difference of the bear odor extract when using water and spirits.
Figure 5 is a graph showing the content of soluble solids according to the content of the bear odor powder compared to spirits.
6 is a graph showing the chromaticity according to the content of the bear odor powder compared to alcohol.
7 is a graph showing the content of soluble solids according to the content of raw bear odor compared to alcohol.
8 is a graph showing the chromaticity according to the content of raw bear odor compared to alcohol.
Figure 9 shows the manufacturing process of tofu using the bear odor powder extract according to Experimental Example 4.
10 is a photograph showing the appearance of tofu prepared according to Experimental Example 4.
FIG. 11 is a photograph showing the appearance of tofu prepared using fresh bear odor extract according to Experimental Example 5.
12 is a graph showing the results of the antioxidant activity comparison experiment according to <Experiment 6>.

Hereinafter, the present invention will be described in detail.

The terms or words used in this specification and claims are not to be construed as limiting in their usual or dictionary meanings, and the inventors may appropriately define the concepts of terms in order to best describe their invention. It should be interpreted as meaning and concept corresponding to the technical idea of the present invention based on the principle that the present invention.

The present invention relates to a manufacturing method of tofu using a bear odor extract.

Ligularia fischeri ) is a kind of medicinal herb, which grows in the deep highland wetlands in the mountains. The leaves are serrated in the shape of a round heart and have the largest leaves among the grasses classified as odorous herbs.

Bear odor has various nutrients, especially vitamins A, B1, B2, C, E, carotenoids and phenolic compounds, such as vitamins and antioxidants are relatively high, and carcinogenic effects are known to be quite high.

The boiled fish is boiled and dried for use as a mumulmul. Raw leaves are wrapped in young leaves with a bitter taste and unique aroma that lasts long in the mouth. In addition, boiled leaves of bear bears can be cooked and eaten in various ways, such as tossing herbs, stir-frying it, using it for soup, and stew. The leaves of the bear odor have a characteristic that the color remains as it is, even if boiled.

Bear odor is effective for strengthening lungs and cutting phlegm. In oriental medicine, the root stems are dried in the fall and used for seawater, asthma, whooping cough, back pain, joint pain, bruises, and in the private sector for jaundice, high blood pressure, arthritis, and hepatitis.

In addition, it has been found that there is an effective ingredient for anti-inflammatory action and hemostatic action on bear odor.

As described above, bear odor is excellent in nutritional physiology and is used in various fields such as pharmaceuticals, makgeolli, pickles, kimchi, rice cakes, tea, liquor, cosmetic compositions, and soaps.

The present invention comprises the steps of preparing a bear odor extract by mixing 1 to 10 parts by weight of bear odor powder with respect to 100 parts by weight of ethanol solvent;

To about 100 parts by weight of water, soybean mixed with 10 to 100 parts by weight to prepare a soybean water;

Preparing a mixture by mixing the bear extract and soybeans in a weight ratio of 1: 1 to 10;

It provides a method for producing Gombu tofu, comprising the step of heating the mixture and adding the brine.

Hereinafter, the manufacturing method will be described in detail for each step.

The present invention comprises the step of preparing a bear odor extract by mixing 1 to 10 parts by weight of bear odor powder with respect to 100 parts by weight of ethanol solvent.

More specifically, 1 to 10 parts by weight of the bear odor powder may be mixed with respect to 100 parts by weight of the ethanol solvent, preferably 1 to 5 parts by weight, and more preferably 3 to 5 parts by weight. .

If, based on 100 parts by weight of ethanol solvent, when the odor powder is mixed in less than 1 part by weight, the redness is low and the yellowness is high, there is a problem that a green extract of the desired quality and color can not be obtained, if contained in excess of 10 parts by weight Not only can not obtain the green extract of the desired quality and color, there is a significant increase in the amount of soluble solids, there may be a problem that the use of the bear powder of unnecessary content.

The ethanol solvent may be characterized in that 50 to 90% by weight of ethanol.

When using 50 to 90% by weight of ethanol as a solvent, free radical scavenging activity of DPPH (diphenyl- (2,4,6-trinitrophenyl) ininoazaninium) free radicals compared to using 100% by weight of ethanol as a solvent. This increase may increase antioxidant activity.

In addition, 70% by weight of ethanol is known to have the best bactericidal effect.

The ethanol may be a ethanol which is distilled by fermenting a starch raw material or a sugar raw material or ethanol which can be diluted and distilled into a beverage.

In the step of preparing the bear extract extract, when the tofu is prepared using the extract of the bear extract with alcohol as a solvent, coagulation does not occur when the water is added and the alcohol may remain in the tofu so that the alcohol is concentrated under reduced pressure to completely concentrate the spirit. The extraction can be prepared by the process of removal.

If necessary, an organic solvent other than water, ethanol, or a mixed solvent thereof may be used as the extraction solvent.

The bear odor powder may be used lyophilized bear odor powder.

The bear odor powder may be dried using a grinder after drying the washed bear odor in a hot air dryer, but is not limited thereto.

In order to powder the odor, the method can be used by concentrating the odor extract or juice extract and then pulverizing the dried one, or pulverizing the dried one after steaming, or by drying the washed fresh odor as it is.

In addition, after washing the bear odor dehydrated to obtain a bio raw material, and after steaming the bio raw material may be prepared by drying with a hot air dryer or a far-infrared dryer and then pulverized, it can be prepared by extracting the juice or hot water extraction and pulverizing it after freeze drying have.

The bear odor powder may be characterized in that the average particle size range of 10 to 500 um.

More specifically, the average particle size of the bear odor powder may range from 10 to 500 um, preferably from 100 to 500 um, and more preferably from 300 to 500 um.

If the average particle size of the powder is less than 10 um, an unnecessary process may be required for the manufacture of the powder, and the efficiency may be reduced. If the size of the powder particles exceeds 500 um, the particles are multiplied when ingesting the tofu prepared with the extract using the same. There may be a problem that you feel foreign.

The powder collected by the odor powder can be used through a small sieve.

The step of preparing the bear odor extract may be characterized in that it is made at a pH of 7 to 8.

The pH condition may be adjusted by adding sodium hydrogen carbonate, but is not limited thereto.

Chlorophyll, a green pigment of plant green leaves, becomes chlorophyllide and chlorophylline, which are stable in alkali. In acid, magnesium ions and hydrogen are substituted to become brown pheophytin.

Therefore, discoloration of chlorophyll, which is a green pigment of plant green leaves, may be prevented in the pH range.

In addition, the present invention comprises the steps of preparing soybean water by mixing and grinding 10 to 100 parts by weight of beans, based on 100 parts by weight of water.

More specifically, it may include 10 to 100 parts by weight of beans, preferably 20 to 80 parts by weight of beans, and more preferably 40 to 60 parts by weight of beans, based on 100 parts by weight of water. .

If, based on 100 parts by weight of water, soybeans contained less than 10 parts by weight mixed and pulverized soybean water is too thin tofu or small tofu in the soft tofu state may have a problem that the tofu brittle, With respect to 100 parts by weight of water, soybean is contained in excess of 100 parts by weight when mixed and pulverized may have a problem that the soybean is too thick and difficult to mix with the extract.

The beans may be called soybeans, but is not limited thereto.

Generally called soybeans are selected to wash the required amount of beans, and then washed, and then immersed in the washed beans soaked for 6 to 12 hours to make the beans in a good state to grind. These soy beans are mixed with water and then filtered to form soy water.

At this time, after mixing the soybeans with water can be ground using a millstone or mixer.

Furthermore, the present invention includes the step of preparing a mixture by mixing the bear extract and soybeans in a 1: 1 to 10 weight ratio.

More specifically, the bear extract and soybean water may be mixed in a weight ratio of 1: 1 to 10, preferably in a ratio of 1: 5 to 9 by weight, and more preferably in a ratio of 1: 6 to 8 by weight. Can be.

If, when the mixture is prepared by adding less than 1 part by weight of soybean extract, the color of the prepared tofu becomes dark, so that the desired color is not obtained, and the bitter taste of the odor is strongly felt. There may be a problem acting.

On the other hand, with respect to 1 part by weight of bear extract, when the mixture is prepared by adding more than 10 parts by weight of soybean extract, a vivid green color is not obtained, a unique aroma and taste are not obtained, and the nutrition of bear is not sufficiently contained. Tofu can be produced that is not significantly enhanced in functionality.

The present invention also includes the step of heating the mixture and adding the brine.

Here, the heating temperature may be 50 to 120 ° C, preferably 60 to 100 ° C, and more preferably 70 to 90 ° C.

The water may be added in an amount of 1 to 30 parts by weight, preferably in an amount of 5 to 25 parts by weight, and more preferably in an amount of 100 parts by weight, based on 100 parts by weight of the mixture. 10 to 20 parts by weight may be added.

The liver is to be used as a coagulant during the manufacture of tofu, the main component is magnesium chloride, magnesium itself has a strong bitter taste, but when combined with the protein of tofu has a slight umami taste.

The liver water may use calcium sulfate, magnesium chloride or salt water, but is not limited thereto.

The tofu produced after the step of adding the brine may be molded by pressing and drying in the state of a pure tofu.

For example, put the soft tofu in a tofu box (small perforated box, a non-woven fabric, etc.), then wrap the whole tofu with a cloth or cloth, put a plank, and then use a heavy object or a compress It may be pressed slowly for 10 to 20 minutes and then dried.

Bear tofu prepared by the manufacturing method according to the present invention has the effect of enhancing the antioxidant capacity. Therefore, it can be used as a health food for preventing and improving diseases caused by excessive accumulation of active oxygen.

Diseases caused by excessive accumulation of free radicals include liver disease, stroke, myocardial infarction, diabetic vascular disorders, hyperlipidemia, acute inflammation, rheumatism, and cancer.

Hereinafter, the present invention will be described in detail with reference to Examples and Experimental Examples. However, embodiments according to the present invention may be modified in many different forms, the scope of the present invention should not be construed as limited to the embodiments described below. The embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art.

< Experimental Example 1> common Bear powder  Comparison of Quality Characteristics of Tofu Prepared Using Korean and Bear Juices

(1) Experimental method

In order to compare the quality of the prepared tofu when the tofu is prepared by adding a common bear odor powder or bear juice, tofu was prepared in the same manner as shown in FIG. 1.

First, three times of water was added to the soaked soybeans, ground, filtered, and the same amount of water as the soybeans was added to balance the weight. It was heated to undergo a solidification and molding process to prepare a control A. Process B prepared by using the gourd powder was made by heating, solidifying and shaping the same process as A until filtration and adding 1% by weight of soybeans called gourd powder with water. C and D treatments with bear juice were tested by dividing the order of bear juice before and after heating.

(2) Experiment result

Tofu prepared by the above process is shown in FIG. 2.

The A treatment group, which was a control group, was white in color, and it was confirmed that the tofu was made densely when checking the cross section.

On the other hand, in the case of B treatment using bear odor powder, dehydration occurred during the molding process, and the bear odor powder was also separated and the bitter taste peculiar to the bear odor was strong. In addition, there was a problem that it is difficult to homogenize the powder evenly in soybean water.

C treatment was heated to the soybeans after the addition of bear juice to the tofu produced a lot of foam during the manufacturing process was a long time draining process. In addition, the use of bear juice was made of dark gray tofu and was not easily broken because the density of the cross section is not high. D treatment prepared by mixing bear juice and soybeans before heating was confirmed that the color changed more intensely during heating process. Unlike B or C, the particles of bear odor were not seen, but the color was not good. In addition, the density of the cross section is high, but the particles were dense, and water was not smoothly drained.

Therefore, there was a need to improve the tofu manufacturing process using the common bear odor powder or bear odor juice.

< Experimental Example  2> Comparison of Quality Characteristics of Extracts According to Extraction Solvents

(1) Experimental method

Instead of using a common bear odor powder or bear odor juice, an experiment was conducted to compare the quality of the extract according to each extraction condition in order to prepare tofu using the bear odor extract. Each manufacturing method is shown in FIG. 3.

First, the powdered bear odor was powdered using a grinder dried for 24 hours in a hot air dryer (40 ° C.). Since the size of the general household eye is 1 mm or more in size through the smaller sieve (eye size 425um) through the less than 425um of the powder of odor collected to obtain a odor powder.

Next, the extract was prepared using water and 70% by weight alcohol extraction solvent using the bear odor powder. The water extract was adjusted to pH 7.3 by adding powder to a certain amount of water by content and adding sodium bicarbonate to prevent discoloration of chlorophyll. The mixture was stirred at room temperature for about 30 minutes and then filtered through a cotton cloth to remove powder particles, thereby preparing a water extract. The alcohol extract was mixed with a certain amount of 70% by weight of fermented alcohol powder and sodium bicarbonate, and the pH was adjusted for 30 minutes at room temperature in the same manner as the water extract. When the alcohol extract was used as it is, coagulation did not occur when the water was added, and alcohol may remain in the tofu. When 1 L of the alcohol extract was concentrated, about 200 mL of the concentrate was collected.

In addition, fresh bear extract was prepared for the simplification of the processing process. The washed bear odor was changed to 70 wt% alcohol and 1 ~ 2 minutes in a mixer and filtered. The pH was 7.4, and the resultant was concentrated under reduced pressure at 40 ° C. without using sodium hydrogen carbonate, and was used as an extract.

(2) Experiment result

The results of the experiment are shown in FIG. 4.

Both the water and alcohol extracts were greenish immediately after extraction, but the water extract gradually became brown as the contact time with oxygen elapsed. The pH was adjusted using sodium bicarbonate, but the water extract was judged to be highly influenced by oxygen. Therefore, in consideration of the color stability of the extract was applied to the 70% by weight alcohol extract to the head to maintain the color.

< Experimental Example  3> Comparison of Quality Characteristics of Extracts According to the Contents of Bear Smells

(1) Experimental method

In order to use the extract without discoloration, we decided to use 70% by weight alcohol extract, and to determine the extraction conditions, the soluble solids content and chromaticity were confirmed by varying the content of bear odor compared to alcohol.

(2) Experiment result

First, the results when using the odor powder is shown in Figs.

Soluble solids content was gradually increased as the content of the bear odor powder increased to 20 ° Bx or more, but appeared no significant difference from 4% by weight (see Figure 5). In chromaticity, the lightness (L) and yellowness (b) decreased while the redness (a) increased as the content of the bear odor powder increased from 1% to 5% by weight (see FIG. 6). Therefore, it would be suitable to extract using 4 g of lyophilized bear odor powder based on 100 mL of 70% by weight alcohol.

Next, the results in the case of using a fresh bear odor is shown in Figs.

The soluble solids content of the powdered extract increased in proportion to the amount of odor added while the soluble solids content was significantly decreased in the extract made using raw odor (see FIG. 7). Therefore, we tried to establish the condition using chromaticity. Chromaticity was no longer changed in chromaticity when more than 30% by weight of bear odor compared to alcohol (see FIG. 8). Therefore, it was determined that the extraction using 30 g of raw bear odor compared to 100 mL of 70% by weight alcohol.

< Experimental Example  4> extracts from bear odor using bear odor powder Soybean Milk  Comparison of Tofu Quality Characteristics by Mixing Ratio

(1) Experimental method

Tofu was prepared in the same manner as shown in FIG. 9 to compare the quality characteristics of the tofu according to the mixing ratio of the bear odor extract and soybean powder.

First, 1000g of soy beans were ground together with 1,000g of water, and then 1,000g of water was added to make soybean water. After boiling on a strong fire and bubbles boiled 100g of cold water, repeated this process once more and heated on low heat for 10 minutes. The heated soybeans were poured into cotton cloth to remove the sebum, and 300 g of water was added to the sewage to collect additional water-soluble soy protein. After adding water extract and alcohol extract, the mixture was heated to 85 ° C., 15 g of brine was added, the protein was coagulated, and then molded. Treatments made by adding 100 g, 225 g and 750 g of soymilk based on 100 g of water extract, respectively, were E, F, and G. Tofu made by adding 750 g of soymilk based on 100 g of alcohol extract, respectively.

(2) Experiment result

The results of the experiment are shown in FIG. 10.

As shown, the water extract used was grayish brown overall under the influence of oxygen, and the darker the color of the extract was, the higher the amount of the extract was added. On the other hand, in the case of tofu (H) prepared using alcohol extract was confirmed that the green color of the extract is maintained. Therefore, in order to prepare a tofu odor, it was determined that it is suitable to add 750 g of soy milk based on 100 g of alcohol extract using 70 wt% alcohol as an extraction solvent.

< Experimental Example  5> Raw bear  Using the bear extract Soybean Milk  Comparison of Tofu Quality Characteristics by Mixing Ratio

(1) Experimental method

To compare the quality characteristics of tofu according to the mixing ratio of the extract of Gom and Soybean using raw bear odor, tofu with different ratios of the extract of Gom odor was prepared and compared.

First, the water corresponding to twice the weight of the soybeans was added to change and then heated for 20 minutes while adding cold water corresponding to 20% by weight of the soybeans twice and filtered to separate the busy. 60% by weight of soybeans, called soybeans, were added and refiltered. Thereafter, by adding the extract of Goji odor by content, it was reheated to 85 ℃ and then added to the liver water corresponding to 2% by weight of soy milk to prepare a tofu using a raw Goji odor extract.

(2) Experiment result

The results of the experiment are shown in FIG.

As shown, the green color of the fresh bear extract was maintained and the tofu was dark green as the content of the extract increased. However, when compared with the powder extract, it was confirmed that the green light appeared relatively dark. When the fresh bear extract was added 1% by weight, the taste of the bear was not felt well, and when the 5% by weight was added, the bitter taste of the bear was felt strong. On the other hand, when the tofu was prepared using the extract of 3% by weight, the tofu was weak in bitter taste while maintaining the green color, and the suitable amount of tofu was considered to be 3% by weight.

< Experimental Example  6> of odor extract Antioxidant activity  compare

(1) Experimental method

Radical scavenging activity of DPPH (diphenyl- (2,4,6-trinitrophenyl) ininoazanium) was performed to compare the antioxidative capacity of the raw odor extract and the odor powder extract extracted with alcohol.

(2) Experiment result

The results of the experiment are shown in FIG. 12.

As shown, the radical scavenging ability of the raw bear extract was found to be 6.68% and the radical scavenging ability of the bear extract was found to be 14.84%, which is 2.2 times that of the raw bear extract.

In addition, when compared with the standard L-ascorbic acid, the raw bear extract and the bear powder extract was 21.08ppm and 53.12ppm, respectively, it was confirmed that the same effect as L-ascorbic acid.

Therefore, it was determined that the extract having higher antioxidant capacity could be obtained when prepared using goji odor powder.

Claims (4)

Preparing a bear extract by mixing 3 to 5 parts by weight of the bear odor powder based on 100 parts by weight of the ethanol solvent;
To 100 parts by weight of water, soybean 40 to 60 parts by weight of mixing and grinding to prepare a soybean water;
Preparing a mixture by mixing the bear extract and soybean water in a ratio of 1: 6 to 8 by weight;
Heating the mixture and adding brine,
The bear odor powder has an average particle size of 300 to 500 um,
Preparing the bear extract is made under the conditions of pH 7 to 8,
The mixture is heated at a temperature of 70-90 ° C.,
Based on 100 parts by weight of the mixture, the method is characterized in that 1 to 30 parts by weight of the bear water is added.

The method of claim 1,
The ethanol solvent is 50 to 90% by weight of ethanol manufacturing method characterized in that the tofu odor.
delete delete

Images