KR102158999B1 - Manufacturing method of mulberry soybean curd and mulberry soybean curd using the same - Google Patents

Abstract

The present invention relates to a manufacturing method of mulberry soft tofu and to a mulberry soft tofu manufactured using the same.
The production method of mulberry soft tofu according to the present invention includes a first step of heating soybeans to obtain a soymilk solution, a second step of adding a coagulant to the soybean milk, and then molding to produce a soft tofu molded product, and adding ethanol and acid to the mulberry After extraction, filtration, the filtered solution is concentrated to prepare an Audi pigment concentrate, and the soft tofu molded product prepared in the second step is immersed in a mixture of the Audi pigment concentrate and water prepared in the third step. After, the fourth step of producing a soft tofu by compressing; characterized by including.
According to the present invention, by using the Audi pigment concentrate containing the most stabilized cyanidin-3-glucoside (C3G) component, antioxidant components can be ingested, and at the same time, sensory properties and physical properties such as taste, color, and aroma are excellent. In addition, a production method of Audi soft tofu that is preferred by consumers due to its beautiful color and Audi soft tofu manufactured using the same are provided.

Description

Manufacturing method of mulberry soft tofu and mulberry soybean curd using the same {Manufacturing method of mulberry soybean curd and mulberry soybean curd using the same}

The present invention relates to a production method of Audi soft tofu and an Audi soft tofu prepared using the same, and more specifically, an antioxidant component by using the Audi pigment concentrate containing the maximum stabilized cyanidin-3-glucoside (C3G) component. The present invention relates to a method of manufacturing Audi soft tofu that consumers can prefer because it can be consumed, has excellent sensory characteristics and physical properties, and exhibits a beautiful color, and an Audi soft tofu manufactured using the same.

Tofu (bean curd) is a food that is made by dipping soybeans in water and then heating the liquid to squeeze out the bean curd and add a coagulant to harden. It is the most popular processed product of soybean-based products, and is a food rich in high-quality vegetable protein.

Among them, sundubu is a food in which the compression process is omitted in the manufacturing process of tofu.After soaking soybeans in water and pulverizing it, separating bean curd from soymilk, boiling the separated soymilk, adding a coagulant and coagulating it.Soondubu is put in a mold and pressed. It is made by making it hardened. It is softer than general tofu, so it has excellent absorption rate to the human body, contains close to 40% protein, is rich in essential amino acids in addition to fiber, calcium, ash, and iron, and prevents arteriosclerosis by removing cholesterol attached to blood vessel walls. At the same time, since it prevents adult diseases such as heart disease and diabetes, it is widely used as a healthy diet and diet food.

However, due to its fresh and fishy taste, such sundubu must be cooked in the form of sundubu jjigae, and it is difficult to eat as it is, and it has a disadvantage that it cannot be used in various dishes.

Mulberry is a fruit of the mulberry or mountain mulberry tree belonging to the Moraceae family, and begins to ripen between late spring and early summer. Audi contains various functional ingredients such as anthocyanin, rutin, GABA, 1-DNJ, and resveratrol, substances known to prevent aging by removing free radicals along with a large amount of vitamins. It is known as a healthy food.

Among them, anthocyanin contained in mulberry refers to a water-soluble pigment present in the fruits, leaves, stems, or roots of various fruits or vegetables such as grapes, strawberries, blueberries, red cabbage, and purple sweet potatoes. As it has been reported to have various physiological activities such as anti-aging, treatment of diabetic retinal disorders and vision improvement effects, and antioxidant activity, as well as contributing to the diffusion of pollen moisture and seeds by attracting algae, natural pigments and functions that are harmless to the human body It is in the spotlight as a material.

In particular, cyanidin-3 glucoside (C3G), a form of anthocyanin pigment contained in large amounts in mulberry, is known to have excellent antioxidant power among many pigments, and it is 7 times higher than tocopherol, which has anti-aging effects. It shows an inhibitory effect, and it is known that the weight of cyanidin-3-glucoside in mulberry is 23 times that of grapes and 2.3 times that of colored rice.

However, these C3G pigments have a problem in that they are easily discolored during processing due to the instability of the pigment itself. Accordingly, a lot of research is needed to stabilize the C3G pigment of Audi so that it can be consumed as it is or applied to various dishes as it is processed.

1. Republic of Korea Patent Publication No. 10-2013-0022256 (Name of invention: Audi tofu) 2. Republic of Korea Patent Registration No. 10-1651944 (Name of invention: Manufacturing method of colored tofu containing natural pigments and colored tofu manufactured through it)

An object of the present invention is that by using the Audi pigment concentrate containing the most stabilized cyanidin-3-glucoside (C3G) component, antioxidant components can be ingested, and at the same time, sensory properties and physical properties such as color, taste, and aroma are excellent. In particular, the purpose is to provide a method of manufacturing Audi soft tofu that can be favored by consumers because of its beautiful color, and to provide an Audi soft tofu manufactured using the same.

To achieve the above object, the production method of mulberry soft tofu includes a first step of heating soybeans to obtain a soymilk solution, a second step of adding a coagulant to the soybean milk, and then molding to produce a soft tofu molded product, and ethanol and A third step of preparing a mulberry pigment concentrate by adding acid, extracting, filtration, and then concentrating the filtered solution, and a mixture of the soft tofu molded product prepared in the second step and water mixed with the mulberry pigment concentrate prepared in the third step It is characterized by including a fourth step of immersing in and then compressing to produce mulberry soft tofu.

The acid in the third step is characterized in that it is 0.03 to 0.08 parts by weight of citric acid based on 100 weight of the ethanol.

The ethanol of the third step is characterized in that it is added in an amount of 100 to 300 parts by weight based on 100 weight of the Audi.

In the production of the mulberry soft tofu in the fourth step, the water is prepared by adding 50 to 150 parts by weight based on 100 weight of the soft tofu molding, and the mulberry pigment concentrate is 2 to 10 parts by weight based on 100 weight of the soft tofu molding. It is characterized by putting it as a part and making it.

The Audi sundubu of the present invention is characterized in that it is manufactured by the above manufacturing method.

The technical problems to be achieved by the present invention are not limited to the technical problems mentioned above, and other technical problems that are not mentioned can be clearly understood by those of ordinary skill in the technical field to which the present invention belongs from the following description. There will be.

According to the present invention, by using the Audi pigment concentrate containing the most stabilized cyanidin-3-glucoside (C3G) component, antioxidant components can be ingested, and at the same time, sensory properties and physical properties such as taste, color, and aroma are excellent. In addition, a production method of Audi soft tofu that is preferred by consumers due to its beautiful color and Audi soft tofu manufactured using the same are provided.

1 is a view showing a manufacturing process diagram of the Audi sundubu of the present invention.
2 is a view showing the shape of the mulberry soft tofu according to the addition of 1 to 10 parts by weight based on 100 parts by weight of the soft tofu molded product of the mulberry pigment concentrate prepared during the treatment of 0.03 parts by weight of citric acid based on 100 weight of ethanol of the present invention.
3 is a view showing the shape of the mulberry soft tofu according to the addition of 0 to 5 parts by weight based on 100 parts by weight of the soft tofu molded product of the mulberry pigment concentrate prepared when 0.05 parts by weight of citric acid treatment based on 100 weight of ethanol of the present invention.
4 is a view showing the shape of an Audi soft tofu according to the addition of 20 parts by weight of an Audi pigment concentrate prepared by treatment with citric acid in an amount of 0.1 parts by weight based on 100 parts by weight of ethanol as a comparative example.

Hereinafter, the present invention will be described in detail, and detailed descriptions of known functions and configurations that may unnecessarily obscure the subject matter of the present invention will be omitted.

The present invention relates to a manufacturing method of Audi soft tofu and an Audi soft tofu manufactured using the same, and more specifically, targeting Audi that contains C3G components itself, but a specific manufacturing process that can maximize while stabilizing this C3G component By passing through, it is possible to ingest antioxidant components by using the Audi pigment concentrate containing the most stabilized cyanidin-3-glucoside (C3G) component, and at the same time, it has excellent sensory properties and physical properties such as taste, color, and aroma. In particular, it is characterized by producing Audi soft tofu that consumers can favor with its beautiful color.

Hereinafter, the manufacturing method of the Audi sundubu of the present invention will be described in detail based on the bar shown in FIG. 1.

Step 1) Manufacture of soy milk (S1)

First, the soybeans are heated to obtain soy milk.

To explain, in this step, 3 to 5 times the amount of purified water based on the weight of soybeans is added to the soybeans, soaked, and then heated at 90 to 110°C for 10 to 30 minutes to separate the soybean milk from the soybeans. After preparing in a form, 3 to 5 times the amount of purified water based on the weight of the soybean powder is added thereto, followed by heating at 90 to 110°C for 10 to 30 minutes to separate the soybean milk from the soybean milk.

At this time, if the heating conditions are out of the above, the nutrients of the soy milk are destroyed or the soybeans are not sufficiently cooked, so that the soybeans themselves may have a fishy taste. Therefore, it is preferable to apply the above processing conditions.

Step 2) Manufacturing soft tofu molding (S2)

In this step, a coagulant is added to the above soymilk, and then molded to produce a molded soft tofu shaped like a normal soft tofu.

At this time, the coagulant may be one or more selected from CaSO4, MgCl, GDL (Glucono delta lactone), and TC (Transglutaminase), and the coagulant is characterized in that 0.01 to 0.5 parts by weight based on 100 weight of the soy milk solution are added. If the content is less than 0.1 parts by weight, the content of the coagulant is too small, making it difficult to mold the soft tofu itself, and if it is added in more than 0.5 parts by weight, it becomes too hard due to the excessive amount of the coagulant, and there is a fear that the texture of the soft tofu itself may not be felt.

Step 3) Production of Audi pigment concentrate (S3)

Ethanol and acid are added to the mulberry, extracted, filtered, and the filtered solution is concentrated to prepare a mulberry pigment concentrate.

To explain, Audi contains cyanidin-3-glucoside (C3G), which is a form of anthocyanin pigment. This cyanidin-3-glucoside (C3G) substance has antioxidant properties, which is beneficial to the human body. Due to its instability, there is a problem that it is easily discolored during processing. Accordingly, in order to stabilize the C3G material, in this step, a technology known in Patent No. 10-0842448, “Method of preparing cyanidin-3-glucoside derived from Audi into food coloring powder” previously filed by the inventor of the present invention Apply.

At this time, the ethanol used in this step is characterized in that more preferably 50 to 95% (v/v) of ethanol is added in an amount of 100 to 300 parts by weight based on 100 weight of the Audi, in other words, the type of ethanol If less than 50% (v/v) ethanol is used, the concentration of ethanol is too low to sufficiently extract C3G substances, and if more than 95% (v/v) ethanol is used, it is due to excessive ethanol concentration. There is a problem that the C3G component is destroyed, and if the content of ethanol is less than 100 parts by weight, the Audi is not sufficiently immersed, so that the C3G material is not sufficiently extracted, and if it is added in excess of 300 parts by weight, it is increased according to the excess content. It is difficult to expect the extraction content of C3G substances, so it is not economically suitable.

In addition, the acid is characterized in that citric acid is more preferably applied, and the citric acid is preferably applied in an amount of 0.03 to 0.08 parts by weight based on the weight of ethanol.

At this time, as shown in Figs. 2, 3, 4, if the citric acid is used in less than 0.03 parts by weight, C3G material is not sufficiently extracted, so it is difficult to manufacture the Audi soft tofu exhibiting the beautiful color desired by the present invention, and exceeds 0.08 parts by weight. In this case, the sour taste of citric acid itself degrades the taste of sundubu.

In addition, as the applied extraction method, it is preferable to extract by hand or apply a shaking extraction method. In other words, the extract may be prepared by crushing it by hand, and in the case of shaking extraction, it is performed at 2 to 5°C for 20 to 25 hours.If the temperature and time are out of the above, the C3G content is not sufficiently extracted, or rather the component The destruction makes it difficult to achieve the desired effect of the present invention.

Step 4) Manufacture of the final material, the Audi soft tofu

Finally, the soft tofu molded product prepared in the second step is put in the mixed solution of the mulberry pigment concentrate and water prepared in the third step, immersed, and compressed to prepare the mulberry soft tofu.

In other words, if the Audi is simply put in the process of molding the soft tofu of the second step, there is a concern that the desired effect of the present invention may not be obtained.

Therefore, in order to manufacture Audi soft tofu that maintains the C3G component, has excellent sensory properties and physical properties, and exhibits beautiful colors, make sure to make the first soft tofu molded product, and then put it in a mixture of the Audi pigment concentrate and water and immerse it. The post-compression process is an essential condition for obtaining the desired effect of the present invention.

At this time, the water is characterized by applying hot water, that is, a temperature of 15 ~ 40 ℃, this is to prevent loss of the pigment in the Audi pigment concentrate during the production of the following soft tofu and to maintain the shape of the soft tofu, If the temperature is less than 15℃, it is difficult for the mulberry concentrate to penetrate into the soft tofu sufficiently, and if it exceeds 40℃, the temperature is too high and the soft tofu shape itself is disturbed, making it difficult to produce a product.

In addition, the water is characterized by putting 50 to 150 parts by weight based on 100 parts by weight of the soft tofu molding, and if the content of the water is less than 50 parts by weight, the soft tofu molding is not evenly immersed, so that the soft tofu molding is partially pigmented. It is difficult to evenly display beautiful colors, and if it exceeds 150 parts by weight, the content of water is relatively too high, and thus the content of C3G that is discarded during final compression of the molded product increases.

In addition, the mulberry pigment concentrate is characterized in that 2 to 10 parts by weight based on 100 weight of the soft tofu molded product of the second step is added, and as shown in Figs. 2, 3 and 4, when it is contained in less than 2 parts by weight, the color of the soft tofu is Consumers' preference is not high because it is not beautiful, and when it exceeds 10 parts by weight, the color of the Audi soft tofu becomes too black, which also makes the consumer's preference not high.

In this step, the soft tofu molded product prepared in the second step is put in a mixture of the mulberry pigment concentrate and water prepared in the third step and immersed, wherein the immersion time is made for 30 minutes to 2 hours. Characteristically, when the immersion time is less than 30 minutes, it is difficult to manufacture the Odi sundubu showing a beautiful color because the mulberry pigment concentrate does not sufficiently permeate, and when immersed for more than 2 hours, the inherent taste of the sundubu is rather deteriorated. There will be.

The thus-prepared Audi soft tofu is characterized by excellent sensory properties and physical properties, and it contains an Audi pigment concentrate containing the largest amount of cyanidin-3-glucoside (C3G), which is significantly higher than that of the existing Audi water extract. Through this, there is a useful value as a functional material that can develop and sell high value-added products and products with enhanced functionality, away from simple food materials.

Hereinafter, the present invention will be described in more detail with reference to examples, but these examples are for illustrative purposes only and are not intended to limit the protection scope of the present invention.

< Example 1. Audi soft tofu One Manufacturing>

After adding 3kg of water to 1kg of soybeans and heating at 100℃ for 30 minutes, the mixture was pulverized with a blender, and the juice was squeezed to separate the soybean milk and bean curd.

A coagulant was added to the separated soymilk in an amount of 0.2 parts by weight based on 100 weights of the soybean milk, mixed, and put in a soft tofu molding mold to prepare a conventional soft tofu molded product.

To 1 kg of defrosted mulberry, 2,000 ml of 70% (v/v) ethanol and 1 g of citric acid (0.05 parts by weight based on 100 weight of ethanol) were added and hand-cooking was carried out three times, followed by filtration to remove solids. The filtered extract was obtained and concentrated to prepare an Audi pigment concentrate containing a cyanidin-3-glucoside (C3G) component.

20 g of the prepared mulberry pigment concentrate was mixed with 400 ml of warm water (30° C.) and dissolved to prepare a mixed solution.

In the thus prepared mixture, 400 g of the prepared soft tofu molded product was added and immersed for 30 minutes, and then again put into a soft tofu molding mold and compressed to prepare an Audi soft tofu.

< Comparative example 1. Soft tofu One Manufacturing>

It was prepared in the same manner as in Example 1, but using 0.1 parts by weight of citric acid instead of 0.05 parts by weight of citric acid to prepare Audi sundubu 1.

<Comparative Example 2. Preparation of soft tofu 2>

It was prepared in the same manner as in Example 1, but without the citric acid, to prepare sundubu 2.

< Comparative example 3. Manufacture of soft tofu 3>

It was prepared in the same manner as in Example 1, but the content of the mulberry pigment concentrate was added in an amount of 1 part by weight based on 100 weight of the soft tofu molded product to prepare soft tofu 3.

< Comparative example 4. Production of soft tofu 4>

It was prepared in the same manner as in Example 1, but the content of the mulberry pigment concentrate was added in an amount of 20 parts by weight based on 100 parts by weight of the soft tofu molded product to prepare soft tofu 4.

< Comparative example 5. Sundubu 5 manufacturing>

It was prepared in the same manner as in Example 1, except that water and mulberry were mixed instead of the mulberry pigment concentrate, extracted by ultrasonic treatment, and then freeze-dried to prepare a soft tofu 5 using mulberry powder.

< Comparative example 6. Manufacture of soft tofu 6>

It was prepared in the same manner as in Example 1, but the mulberry pigment concentrate was added and mixed when preparing the first soft tofu molded product to prepare soft tofu 6.

<Comparative Example 7. Production of Sundubu 7>

It was prepared in the same manner as in Example 1, but instead of the mulberry pigment concentrate, 20 g of freeze-dried mulberry powder (5 parts by weight based on 400 g of soft tofu molded product) was mixed to prepare soft tofu 7.

< Experimental example 1. Audi soft tofu C3G check>

1. Experiment method

(1) Analysis preprocessing

After mixing 1 g of each Audi sundubu and 5 ml of 5% formic acid, sonication was performed at 25°C for 1 hour, followed by filtering to take 1.5 ml of the filtrate, followed by HPLC analysis. Was implemented.

(2) HPLC analysis method

Cyanidine-3-glucoside, a standard material of anthocyanin, was compared with high-performance liquid chromatography chromatography (HPLC chromatogram) to analyze the content of cyanidin-3-glucoside in Audi soft tofu by treatment.

The concentration of cyanidin-3-glucoside for each sample was calculated by area ratio based on the concentration of the standard cyanidin-3-glucoside, and the standard cyanidin-3-glucoside was purchased from Genay France. And used.

Each Audi soft tofu from which lipids were removed was injected into a Shimadzu LC system and analyzed at 538 nm according to the high-performance liquid chromatography analysis conditions.

As a column, Nova-Pack C18 (300*3.9) was used, and the temperature of the column was maintained at 35°C.

As the mobile phase, H ₂ 0:CH ₃ CN:HoAC:H ₂ PO ₄ = 81.7: 8.4: 8.4: 1.5 (V/V) was used, and the flow rate was set to 1.0/min.

2. Experiment result

The experimental results were shown in Table 1 below.

C3G component (ppm) Example 1 183.89 Comparative Example 1 (0.1 parts by weight of citric acid applied) 246.75 Comparative Example 2 (excluding citric acid) 34.03 Comparative Example 3 (1 part by weight of Audi pigment concentrate application) 55.55 Comparative Example 4 (20 parts by weight of Audi pigment concentrate applied) 370.14 Comparative Example 5 (water extraction + application of mulberry powder prepared by ultrasonic treatment) 10.26 Comparative Example 6 (mixing the mulberry pigment concentrate when preparing the first soft tofu molding) 85.36 Comparative Example 7 (using Audi lyophilized powder) 159.42

As shown in Table 1, it was confirmed that the Audi sundubu prepared in Example 1 of the present invention had a relatively higher C3G component than other comparative examples except Comparative Examples 1 and 4. In particular, in the case of Comparative Example 2 in which citric acid was not used and Comparative Example 5 prepared through the extraction process by ultrasonic treatment, the C3G component was significantly lower.In the case of Audi, the C3G component was maximized when passing through the specific manufacturing process of the present invention. It was found that it could be extracted.

<Experimental Example 2. Color inspection of mulberry soft tofu by treatment>

1. Experiment method

The color of each Audi soft tofu was examined. The inspection method was compared with the practical Korean standard color sampling (Industrial Promotion Agency/Korea Broadcasting Corporation) and expressed as a quantified value.

2. Experiment result

The experimental results were shown in Table 2 below.

color Example 1 2.5P1202 Comparative Example 1 (0.1 parts by weight of citric acid applied) 10P1314 Comparative Example 2 (excluding citric acid) 5RP1384 Comparative Example 3 (1 part by weight of Audi pigment concentrate application) 2.5P1186 Comparative Example 4 (20 parts by weight of Audi pigment concentrate applied) 2.5RP1362 Comparative Example 5 (water extraction + application of mulberry powder prepared by ultrasonic treatment) 10P1325 Comparative Example 6 (mixing the mulberry pigment concentrate when preparing the first soft tofu molding) 2.5P1214 Comparative Example 7 (using Audi lyophilized powder) 2.5P1209

As shown in Table 2, in the case of Comparative Examples 1 and 7, respectively, they had a weak reddish purple and dark purple color, and in the cases of Comparative Examples 2 and 3, each showed a cloudy, weak brown, and gray color, and Comparative Example 4 In the case of, 5 and 6, it was confirmed that consumers' preference was lowered due to an overall black color. On the other hand, in the case of Example 1, since it has a bright purple color, it is considered to be able to visually increase the preferences of consumers.

<Experimental Example 3. Sensory test confirmation of Audi soft tofu>

1. Experiment method

The sensory evaluation of Audi soft tofu was conducted on 10 men and women in their 20s and 60s. As for the implementation items, color, aroma, taste and overall acceptability were examined, and a 9-point scoring method was adopted.

2. Experiment result

The experimental results were shown in Table 3 below and FIGS. 2, 3 and 4.

color incense flavor Overall preference Example 1 9 8 9 8.7 Comparative Example 1 (0.1 parts by weight of citric acid applied) 8 7 One 5.3 Comparative Example 2 (excluding citric acid) 5 7 7 6.7 Comparative Example 3 (1 part by weight of Audi pigment concentrate application) 3 5 5 4.3 Comparative Example 4 (20 parts by weight of Audi pigment concentrate applied) 5 5 5 5.0 Comparative Example 5 (water extraction + application of mulberry powder prepared by ultrasonic treatment) 3 5 5 4.3 Comparative Example 6 (mixing the mulberry pigment concentrate when preparing the first soft tofu molding) 5 5 7 5.7 Comparative Example 7 (using Audi lyophilized powder) 7 5 7 6.3

As shown in Table 3 and FIGS. 2, 3, and 4, in the case of Comparative Examples 1 and 4, the C3G content was relatively high, but the citric acid content was added too much, so that the sour taste was strong and the overall acceptability was low. It was confirmed to appear. In addition, in the case of Comparative Examples 3, 5, and 6, it was confirmed that the pigment appeared weakly, and the color appeared generally gray after the production of soft tofu, which rather lowered the preference of consumers. On the other hand, in the case of Example 1, the C3G content was also high, and at the same time, it showed a beautiful color, especially in the final product made from Audi soft tofu. Bar, it was confirmed that consumers' preference was high overall.

As described above, the manufacturing method of the present invention is an essential process for extracting the C3G content from Audi to the maximum value, and in the case of the Audi soft tofu manufactured through this manufacturing method, it contains a large amount of antioxidants and at the same time shows excellent sensory properties. It has a beautiful color, and it is possible to develop and sell high value-added products and products with enhanced functionality, away from simple foods, as well as high consumer preferences, thus contributing to the increase of incomes of sericulture and processing companies and the promotion of public health. Able to know.

The present invention has been looked at around preferred embodiments, and those of ordinary skill in the art to which the present invention pertains will implement the detailed description of the present invention and other types of embodiments within the essential technical scope of the present invention. I will be able to. Here, the essential technical scope of the present invention is shown in the claims, and all differences within the scope equivalent thereto should be construed as being included in the present invention.

Claims (6)

A first step of heating soybeans to obtain a soymilk solution;
A second step of adding a coagulant to the soymilk solution and then molding to prepare a soft tofu molded product;
A third step of preparing an Audi pigment concentrate by adding 50 to 95% (v/v) ethanol and 0.03 to 0.08 parts by weight of citric acid based on 100 weight of ethanol, extracting, and then filtering the filtered solution and concentrating the filtered solution; And
The fourth step of immersing the soft tofu molded product prepared in the second step in a mixture of the mulberry pigment concentrate prepared in the third step and water at 15 to 40° C. for 30 minutes to 2 hours, and then compressing the soft tofu to produce the mulberry soft tofu. Including, wherein the water is 50 to 150 parts by weight based on 100 weight of the soft tofu molding, and the Audi pigment concentrate is 2 to 10 parts by weight based on 100 weight of the soft tofu molding.
delete The method of claim 1,
The ethanol of the third step is characterized in that 100 to 300 parts by weight based on 100 weight of the Audi is added,
How to make mulberry soft tofu.
delete delete Produced by the manufacturing method of claim 1 or 3,
Audi soft tofu.

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