KR102575239B1 - Method for producing whole been curd using mineral water and Ilex paraguayensis - Google Patents

Abstract

The present invention comprises the steps of adding water to the mate mixture, followed by extraction and filtration to prepare an extract; Mixing soybean flour and water and then boiling to prepare soymilk; Cooling the soymilk mixture by adding the prepared extract, mineral water, and salt to the prepared soymilk; and adding a coagulant to the cooled soymilk mixture to coagulate and then forming the tofu.

Description

Method for producing whole tofu using mineral water and mate {Method for producing whole been curd using mineral water and Ilex paraguayensis}

The present invention relates to a method for manufacturing frontal tofu, characterized in that the frontal tofu is manufactured using materials such as mate, finger root, bitter melon, mineral water, etc., and frontal tofu manufactured by the method.

Beans are also called field meat, and have been used as an important protein source for the Korean people since ancient times, and their cooking methods are diverse enough to exceed 100 species. Tofu is the most popular processed product among soybean-based products and is rich in high-quality vegetable protein. It is recorded that tofu was first invented by Yuan during the reign of King Huainan of the Han Dynasty in ancient China. It is very likely that it came down

Tofu is basically rich in protein and contains fat as well. Protein contains a lot of essential amino acids, so the quality is good and the rate of digestion and absorption is very high. The main components of tofu per 100 g of edible part are 84 kcal, 82.8% moisture, 8.5 g protein, 5.6 g lipid, ash 0.9 g, 1.4 g sugar, 0.2 g fiber, 126 mg calcium, 140 mg phosphorus, 1.5 mg iron, and 5 sodium. mg, potassium 90 mg, vitamin B1 0.03 mg, vitamin B2 0.02 mg, and niacin 0.2 mg.

As such, tofu is a protein food that has excellent taste and nutrition and contains a large amount of amino acids, calcium, iron and minerals necessary for metabolism, growth and development in the body. There was a limit to doing it.

Types of tofu include modubu, silken tofu, and frontal tofu. Modubu is usually tofu used for stews and pancakes, and silken tofu is tofu without a pressing process. Frontal tofu is tofu made without removing the bean curd. Since all and soft tofu coagulate only water-soluble protein, there is a lot of loss of other water-soluble ingredients and insoluble protein, while front tofu does not remove the bean curd, so there is little loss of nutrients. In fact, when comparing normal tofu with frontal tofu, there is also a research result that the content of dietary fiber, vitamin K1, and niacin was high. In addition, the taste of soybeans is stronger than that of normal tofu, and the texture is similar to that of cheese.

Korean Patent No. 0787490 discloses a method for producing frontal tofu, and Korean Patent No. 1935593 discloses a method for producing functional black turmeric tofu, but it is different from the method for producing frontal tofu using mineral water of the present invention. .

The present invention was derived from the above needs, and an object of the present invention is to optimize the manufacturing conditions such as sub-material selection, blending, and heating to produce frontal tofu with excellent quality and preference, so that the savory taste, aroma, and texture are improved. It is an object of the present invention to provide a method for manufacturing high-quality tofu containing various nutrients derived from materials.

In order to solve the above problems, the present invention provides (1) preparing a mate mixture by mixing mate, finger root, bitter gourd, licorice, hawthorn, quince and sugarcane; (2) preparing an extract by adding water to the mate mixture prepared in step (1), followed by extraction and filtration; (3) preparing soymilk by mixing 　bean flour and 　water and then boiling; (4) cooling the soymilk mixture by adding the extract from step (2), mineral water, and salt to the soymilk prepared in step (3); and (5) adding a coagulant to the cooled soymilk mixture of step (4) to coagulate it, and then forming the tofu.

In addition, the present invention provides a frontal part prepared by the above method.

The tofu of the present invention uses an extract containing various mineral components derived from mineral water and mate, etc., and contains nutrients derived from the above materials, thereby having an advantage of excellent quality. In addition, the taste and aroma of the ingredients are well harmonized, and the savory taste, aroma, and texture of the front tofu can be further improved.

In order to achieve the object of the present invention, the present invention

(1) preparing a mate mixture by mixing mate, finger root, bitter gourd, licorice, hawthorn, quince and sugarcane;

(2) preparing an extract by adding water to the mate mixture prepared in step (1), followed by extraction and filtration;

(3) preparing soymilk by mixing 　bean flour and 　water and then boiling;

(4) cooling the soymilk mixture by adding the extract from step (2), mineral water, and salt to the soymilk prepared in step (3); and

(5) It provides a method for producing frontal tofu, characterized in that it comprises the step of adding a coagulant to the cooled soymilk mixture of step (4) to coagulate and then molding.

In the method for producing frontal tofu of the present invention, the mate mixture in step (1) preferably contains 88 to 92% by weight of mate, 2 to 4% by weight of finger root, 0.5 to 1.5% by weight of bitter gourd, based on the total weight of the mate mixture. It can be prepared by mixing 2 to 4% by weight of licorice, 0.5 to 1.5% by weight of hawthorn, 0.5 to 1.5% by weight of quince, and 0.5 to 1.5% by weight of sugarcane, more preferably 90% by weight of mate based on the total weight of the mate mixture. %, it can be prepared by mixing 3% by weight of finger root, 1% by weight of Bitter gourd, 3% by weight of licorice, 1% by weight of hawthorn, 1% by weight of quince and 1% by weight of sugarcane.

In addition, in the method for producing frontal tofu of the present invention, the extract in step (2) is preferably 15 to 25 times (v/w) at 90 to 100 ° C after adding 18 to 22 times (v / w) of water compared to the mate mixture to the mate mixture. It can be prepared by extracting and filtering for 20 minutes, more preferably by adding 20 times (v/w) of water compared to the mate mixture to the mate mixture, then extracting at 95 ° C. for 20 minutes and filtering. By preparing the extract under the same conditions as in the steps (1) and (2), the extract could be prepared to further improve the taste and flavor of tofu.

In addition, in the method for producing frontal tofu of the present invention, the soy milk in step (3) is preferably prepared by mixing 300 to 400 g of soy flour and 1600 to 1800 mL of water and then boiling at 80 to 100 ° C., more preferably can be prepared by mixing 350 g of soy flour and 1700 mL of water and then boiling at 90 ° C. By producing soymilk as described above, it was possible to produce soymilk suitable for tofu production without a fishy smell.

In addition, in the method for producing frontal tofu of the present invention, step (4) is preferably a soy milk mixture in which 8 to 12 mL of extract, 80 to 120 mL of mineral water, and 0.5 to 1.5 g of salt are added to soy milk and mixed with soy milk at 50 to 70 ° C. It can be cooled, and more preferably, the soy milk mixture mixed with 10 mL of extract, 100 mL of mineral water, and 1 g of salt in soy milk can be cooled to 60 ° C. By preparing the soymilk mixture as described above, it was possible to produce tofu with excellent quality and preference without off-flavor.

In addition, in the method for producing frontal tofu of the present invention, step (5) can be preferably formed by adding 25 to 35 g of coagulant to the cooled soymilk mixture and coagulating it, more preferably adding 30 g of coagulant to the chilled soymilk mixture. After solidification, it can be molded.

The coagulant may be bittern having a salinity of 20 to 30%, and a coagulant such as calcium chloride, magnesium chloride, calcium sulfate or potassium chloride may be used in addition to the bittern, but is not limited thereto.

The method for producing the front tofu of the present invention is more specifically

(1) Based on the total weight of the mate mixture, mate 88-92 wt%, finger root 2-4 wt%, bitter gourd 0.5-1.5 wt%, licorice 2-4 wt%, hawthorn 0.5-1.5 wt%, quince 0.5-1.5 wt% Preparing a mate mixture by mixing 1.5% by weight and 0.5 to 1.5% by weight of glycolysis;

(2) Preparing an extract solution by adding 18 to 22 times (v/w) of water compared to the mate mixture to the mate mixture prepared in step (1), extracting at 90 to 100 ° C for 15 to 25 minutes, and filtering ;

(3) preparing soy milk by mixing 300-400 g of soybean flour and 1600-1800 mL of water and then boiling at 80-100 ° C;

(4) The soy milk mixture prepared by adding 8 to 12 mL of the extract prepared in step (2), 80 to 120 mL of mineral water, and 0.5 to 1.5 g of salt to the soymilk prepared in step (3) above is heated to 50 to 70 ° C. cooling down; and

(5) adding 25 to 35 g of a coagulant to the cooled soymilk mixture in step (4) above, coagulating it, and molding it;

more specifically

(1) Based on the total weight of the mate mixture, 90% by weight of mate, 3% by weight of finger root, 1% by weight of bitter gourd, 3% by weight of licorice, 1% by weight of hawthorn, 1% by weight of quince, and 1% by weight of sugarcane were mixed to obtain mate preparing a mixture;

(2) preparing an extract by adding 20 times (v/w) of water to the mate mixture prepared in step (1), extracting at 95° C. for 20 minutes, and filtering;

(3) preparing soy milk by mixing 350 g of soybean flour and 1700 mL of water and then boiling at 90 ° C;

(4) cooling the soymilk mixture by adding 10 mL of the extract prepared in step (2), 100 mL of mineral water, and 1 g of salt to the soymilk prepared in step (3) to 60 ° C; and

(5) adding 30 g of a coagulant to the cooled soymilk mixture in step (4) above, coagulating it, and then molding it.

The present invention also provides a frontal part prepared by the above method.

Hereinafter, production examples and examples of the present invention will be described in detail. However, the following Preparation Examples and Examples are only to illustrate the present invention, and the content of the present invention is not limited to the following Preparation Examples and Examples.

Preparation Example 1. Front head

(1) After purifying groundwater, put it in a storage tank equipped with a high voltage (220~1,000V) generator, add minerals manufactured by our company, and generate high voltage to ionize the minerals to produce mineral water. The prepared mineral water contains 2.3 mg/L of potassium, 7.2 mg/L of sodium, 15.2 mg/L of calcium, and 3.5 mg/L of magnesium.

(2) Based on the total weight of the mate tea mixture, 90% by weight of mate tea (sales: Chowon Oriental Medicine Plus), 3% by weight of dried finger root tea (sales: Gapdang Herbs), 1% by weight of dry bitter gourd, 3% by weight of licorice, hawthorn fruit A mate tea mixture was prepared by mixing 1% by weight, 1% by weight of quince fruit, and 1% by weight of sugar flower.

(3) After adding 20 times (v / w) of purified water compared to the mate tea mixture to the mate tea mixture prepared in step (2), extraction was performed at 95 ° C. for 20 minutes, and then filtered to prepare an extract.

(4) 350 g of soybean flour and 1700 L of water were put in a blender, mixed well, and boiled at 90 ° C to prepare soymilk.

(5) Add 100 mL of mineral water from step (1), 10 mL of extract from step (3), and 1 g of salt (mineral salt) to the soymilk prepared in step (4) and mix well. The mixture was cooled to 60 °C.

(6) Add 30 g of a vegetable coagulant (bitter) to the cooled soymilk mixture in step (5) above, mix well to coagulate, press and mold in a mold, and cool in a refrigerator at 10 ° C or lower for 6 hours or more.

Comparative Example 1. Front head

(1) After purifying groundwater, put it in a storage tank equipped with a high voltage (220~1,000V) generator, add minerals manufactured by our company, and generate high voltage to ionize the minerals to produce mineral water. The prepared mineral water contains 2.3 mg/L of potassium, 7.2 mg/L of sodium, 15.2 mg/L of calcium, and 3.5 mg/L of magnesium.

(2) 350 g of soybean flour and 1700 L of water were put in a blender, mixed well, and boiled at 90 ° C to prepare soymilk.

(3) 110 mL of mineral water prepared in step (1) and 1 g of salt (mineral salt) were added to the soymilk prepared in step (2), and the well-mixed soymilk mixture was cooled to 60 ° C.

(4) Add 30 g of vegetable coagulant (bitter) to the cooled soymilk mixture in step (3) above, mix well to coagulate, press and mold in a mold, and cool in a refrigerator at 10 ° C or less for 6 hours or more.

Comparative Example 2. Front head

(1) After purifying groundwater, put it in a storage tank equipped with a high voltage (220~1,000V) generator, add minerals manufactured by our company, and generate high voltage to ionize the minerals to produce mineral water. The prepared mineral water contains 2.3 mg/L of potassium, 7.2 mg/L of sodium, 15.2 mg/L of calcium, and 3.5 mg/L of magnesium.

(2) Based on the total weight of the mate tea mixture, 93% by weight of mate tea (sales: Chowon Oriental Medicine Plus), 3% by weight of dried finger root tea (sales: Gabdang herbal medicine), 1% by weight of dry bitter gourd, and 3% by weight of licorice were mixed to obtain mate tea A mixture was prepared.

(3) After adding 20 times (v / w) of purified water compared to the mate tea mixture to the mate tea mixture prepared in step (2), extraction was performed at 95 ° C. for 20 minutes, and then filtered to prepare an extract.

(4) Using the mineral water prepared in step (1) and the extract prepared in step (3), the front tofu was prepared in the same manner as steps (4) to (6) of Preparation Example 1.

Comparative Example 3. Front head

(1) After purifying groundwater, put it in a storage tank equipped with a high voltage (220~1,000V) generator, add minerals manufactured by our company, and generate high voltage to ionize the minerals to produce mineral water. The prepared mineral water contains 2.3 mg/L of potassium, 7.2 mg/L of sodium, 15.2 mg/L of calcium, and 3.5 mg/L of magnesium.

(2) Based on the total weight of the mate tea mixture, a mate tea mixture was prepared by mixing 91% by weight of mate tea (sales: Chowon Oriental Medicine Plus), 3% by weight of hawthorn fruit, 3% by weight of quince fruit, and 3% by weight of sugar flower.

(3) After adding 20 times (v / w) of purified water compared to the mate tea mixture to the mate tea mixture prepared in step (2), extraction was performed at 95 ° C. for 20 minutes, and then filtered to prepare an extract.

(4) Using the mineral water prepared in step (1) and the extract prepared in step (3), the front tofu was prepared in the same manner as steps (4) to (6) of Preparation Example 1.

Example 1. DPPH radical scavenging ability test

In order to measure the antioxidant activity by hydrogen electron donating ability, the sample was dissolved in a methanol solvent, and 900 μl of DPPH solution (100 uM) and 100 μl of each diluted sample were mixed and stirred. After reacting this mixed sample for 30 minutes in the dark, the absorbance was measured at 517 nm. The hydrogen electron donating ability was averaged by repeating each experiment three times, and then the degree of decrease in absorbance with respect to the control was calculated by the following equation.

Antioxidant activity (%) for DPPH radical scavenging activity = (A-B) / A × 100

A: Absorbance of DPPH solution to which no sample was added

B: Absorbance of reaction between DPPH and sample in reaction solution

DPPH radical scavenging ability test of the frontal region frontal type DPPH radical scavenging ability test (1000 ppm) Preparation Example 1 61.2±3.6 Comparative Example 1 36.7±1.8 Comparative Example 2 49.3±2.6 Comparative Example 3 53.5±3.1

The results of measuring the DPPH radical scavenging ability with the frontal parts prepared by the methods of Preparation Example 1 and Comparative Examples 1 to 3 are shown in Table 1 above. At 1,000 ppm of the sample extract, the frontal part of Preparation Example 1 showed the highest activity, and the frontal part of Comparative Example 1 showed the lowest activity.

Example 2. Frontal sensory test according to material type

With the front tofu of Preparation Example 1 and Comparative Examples 1 to 3, 35 sensory test agents were sampled, and then the aroma, taste, texture, and overall acceptability were evaluated. The evaluation was scored on a 5-point scale (1 point: very bad, 2 points: bad, 3 points: average, 4 points: good, 5 points: very good), and the results are shown in Table 2.

Sensory test of the frontal part according to the material type frontal type incense taste texture Comprehensive Symbol Preparation Example 1 4.2 4.4 4.2 4.3 Comparative Example 1 3.4 3.6 3.8 3.5 Comparative Example 2 4.0 4.0 3.9 3.9 Comparative Example 3 3.8 3.9 3.9 3.8

As a result, it was confirmed that the front head of Preparation Example 1 showed a high preference in all items compared to the front head of Comparative Examples, and the front head of Comparative Example 1 showed the lowest score. Therefore, it was confirmed that manufacturing the front tofu using all the same types of materials as in Preparation Example 1 is preferred because it blends well with the front tofu.

Claims (5)

(1) preparing a mate mixture by mixing mate, finger root, bitter gourd, licorice, hawthorn, quince and sugarcane;
(2) preparing an extract by adding water to the mate mixture prepared in step (1), followed by extraction and filtration;
(3) preparing soybean milk by boiling after mixing soy flour and water;
(4) cooling the soymilk mixture by adding the extract from step (2), mineral water, and salt to the soymilk prepared in step (3); and
(5) A method for producing frontal tofu, characterized in that it is produced by adding a coagulant to the cooled soymilk mixture in step (4) to coagulate and then molding. The method of claim 1, wherein the mate mixture in step (1) contains 88 to 92% by weight of mate, 2 to 4% by weight of finger root, 0.5 to 1.5% by weight of bitter melon, and 2 to 4% by weight of licorice, based on the total weight of the mate mixture. , A method for producing frontal tofu, characterized in that it is prepared by mixing 0.5 to 1.5% by weight of hawthorn, 0.5 to 1.5% by weight of quince, and 0.5 to 1.5% by weight of sugarcane. According to claim 1,
(1) Based on the total weight of the mate mixture, mate 88-92 wt%, finger root 2-4 wt%, bitter gourd 0.5-1.5 wt%, licorice 2-4 wt%, hawthorn 0.5-1.5 wt%, quince 0.5-1.5 wt% Preparing a mate mixture by mixing 1.5% by weight and 0.5 to 1.5% by weight of glycolysis;
(2) preparing an extract by adding 18 to 22 times (v/w) of water compared to the mate mixture to the mate mixture prepared in step (1), followed by extraction and filtration;
(3) mixing 300-400 g of soy flour and 1600-1800 mL of water and then boiling to prepare soymilk;
(4) cooling the soymilk mixture by adding 8 to 12 mL of the extract prepared in step (2), 80 to 120 mL of mineral water, and 0.5 to 1.5 g of salt to the soymilk prepared in step (3); and
(5) A method for producing frontal tofu, characterized in that it is prepared by adding 25 to 35 g of coagulant to the cooled soymilk mixture in step (4) to coagulate and then molding. According to claim 1,
(1) Based on the total weight of the mate mixture, mate 88-92 wt%, finger root 2-4 wt%, bitter gourd 0.5-1.5 wt%, licorice 2-4 wt%, hawthorn 0.5-1.5 wt%, quince 0.5-1.5 wt% Preparing a mate mixture by mixing 1.5% by weight and 0.5 to 1.5% by weight of glycolysis;
(2) Preparing an extract solution by adding 18 to 22 times (v/w) of water compared to the mate mixture to the mate mixture prepared in step (1), extracting at 90 to 100 ° C for 15 to 25 minutes, and filtering ;
(3) preparing soy milk by mixing 300-400 g of soybean flour and 1600-1800 mL of water and boiling at 80-100 ° C;
(4) The soy milk mixture prepared by adding 8 to 12 mL of the extract prepared in step (2), 80 to 120 mL of mineral water, and 0.5 to 1.5 g of salt to the soymilk prepared in step (3) above is heated to 50 to 70 ° C. cooling down; and
(5) A method for producing frontal tofu, characterized in that it is prepared by adding 25 to 35 g of coagulant to the cooled soymilk mixture in step (4) to coagulate and then molding. Claims 1 to 4 of the frontal prepared by any one of the methods.