KR102614020B1 - Method of making speckled tofu - Google Patents

Abstract

The present invention is intended to provide a method for producing spotted tofu with increased health functionality by adding at least one selected from the group consisting of mung beans and peas to soybeans or tofu containing soybeans and peas, or to provide spotted tofu with increased antioxidant activity.

Description

Method of making speckled tofu {Method of making speckled tofu}

The present invention relates to a method of producing spotted tofu with increased health functionality by adding at least one selected from the group consisting of mung beans and peas to soybeans or tofu containing soybeans and peas.

Tofu is the most popular product made from soybeans, and is manufactured in forms such as regular tofu, soft tofu, tofu, and soft tofu. The quality of tofu is affected by heating time, soymilk concentration, temperature, type and amount of coagulant, molding pressure, and coagulation time.

Tofu not only lowers cholesterol levels, but also has the effect of preventing adult diseases such as cancer and heart disease. Tofu contains a large amount of minerals, including essential amino acids, calcium, and iron, which are essential for growth and development as well as metabolism in the body. In addition, since the fiber contained in soybeans is removed during the tofu manufacturing process, it is easy to digest and absorb, and it contains an abundance of vegetable protein with an amino acid composition similar to animal protein, so it is attracting attention as an alternative food ingredient to animal protein.

Soybeans are rich in high-quality vegetable protein and fat. In particular, it is rich in isoflavones, which play a role in preventing calcium from being lost from bones. It also helps the absorption of calcium and is effective in preventing osteoporosis. Soybeans have been cultivated in Korea for over 3,000 years, and are consumed in large quantities for fermented soybean products such as soybean paste, soy sauce, and red pepper paste, or for making tofu, bean sprouts, soy milk, or soybean oil. Soybeans are composed of 9.2% moisture, 17.6% fat, 21.6% carbohydrate, 41.3% protein, and 4.7% fiber. In addition, it contains several vitamins and bioactive substances.

Various bioactive components in soybeans are known to be effective in reducing the concentration of cholesterol and lipoproteins, and are also known to be effective in heart disease and arteriosclerosis. The oligosaccharides contained in soybeans promote the growth of beneficial bacteria in the intestines, and dietary fiber has effects such as promoting cholesterol excretion, improving intestinal function, increasing postprandial sugar levels, and suppressing insulin secretion.

However, soybeans contain phytic acid, which is known to interfere with the absorption of minerals from other foods and the activity of digestive enzymes such as amylase and pepsin. Lectins contained in soybeans are a type of toxic substance produced by plants against animals and can cause leaky gut syndrome. In addition, saponin ingredients have chemical properties that allow them to stick to the surface of small intestine cells, and excessive intake of isoflavones is known to increase the incidence of diseases related to female hormones, including breast cancer. Therefore, tofu with increased health functionality while minimizing these side effects production is required.

Mung beans are a legume crop with a unique taste. They grow well in subtropical climates and are used not only for food but also for medicinal purposes. It is a rich source of protein due to its high carbohydrate and protein content and low fat content. It is known to be effective in anti-inflammatory, antioxidant, and whitening activities, lowers blood pressure, and is effective in treating skin diseases. It is in the spotlight as a weight control food as it is high in fiber, improves intestinal motility, and is low in calories, allowing you to feel full even with a small amount. In particular, for women, mung bean consumption can help reduce tumor cells related to female hormones, such as breast cancer. It is also rich in lecithin, which helps regulate the normal function of the liver.

Peas have a low protein content and high carbohydrate content compared to other beans. Additionally, it contains the highest amount of dietary fiber among beans, which helps prevent constipation by facilitating intestinal movement. It also adds nutrition and color to various dishes.

Korean Patent Publication No. 2002-0020380 relates to a manufacturing method of mung bean tofu, and discloses a manufacturing method of mung bean tofu prepared by mixing mung beans and soybean okara, and Korean Patent No. 694659 discloses functional tofu, manufacturing method, and Regarding the composition, functional tofu containing seaweed liquid is disclosed, and Korean Patent Publication No. 2008-0035054 relates to a method of manufacturing tofu and tofu to which grains, beans or seeds are added, and includes soybeans, grains, Disclosed is tofu manufactured by mixing auxiliary ingredients such as beans or seeds.

However, a method for producing spotted tofu with increased health functionality by adding one or more selected from the group consisting of mung beans and peas to the soybeans of the present invention or to the tofu containing soybeans and peas has not yet been disclosed.

1. Korean Patent Publication No. 2002-0020380 2. Korean Patent No. 694659 3. Korean Patent Publication No. 2008-0035054

The present invention was developed in response to the above-mentioned needs, and the present inventors added one or more selected from the group consisting of mung beans and peas to soybeans or tofu containing soybeans and peas, so that the existing soybeans had a speckled appearance and were functionally similar to the existing soybeans. The present invention was completed by discovering that it was possible to produce tofu with increased antioxidant activity compared to tofu made only with tofu.

In order to solve the above problem, the present invention includes the steps of 1) soaking soybeans or soybeans and peas in water; 2) soaking at least one selected from the group consisting of mung beans and peas in water; 3) preparing soybean water by adding twice the weight of water to the soaked beans of 1) and 2) and grinding them before individually soaking them; 4) adding three times the weight of water to the soybean water prepared in 3) before individually soaking it and filtering it through a cotton cloth to prepare soybean water to remove the okara; 5) Heating the soybean water and once it starts to boil, add salt water 3 minutes later to coagulate it; 6) heating the soybean water prepared from one or more selected from the group consisting of mung beans and peas and coagulating it by adding salt water 3 minutes after it starts to boil; 7) Putting the coagulated tofu from 5) and 6) into a tofu mold to create a speckled shape; and 8) hardening by pressing with a press plate.

As an example of the present invention, soybeans are soaked in water for 12 hours, and at least one selected from the group consisting of mung beans and peas is soaked in water for 15 hours.

As another example of the present invention, the salt candle water contains 30 mL of makgeolli vinegar and 15 g of salt, and the makgeolli vinegar includes the steps of first maturing raw makgeolli for 5 days at room temperature without opening it; Step of mixing raw makgeolli and seed vinegar and putting them in a pottery; Sealing with cloth and secondary aging at room temperature for 7 days; And when a curtain is formed, the sealed cloth is replaced with vinyl and thirdly aged at room temperature for more than 3 months.

In addition, the present invention includes the steps of 1) soaking soybeans or soybeans and peas in water; 2) soaking at least one selected from the group consisting of mung beans and peas in water; 3) preparing soybean water by adding twice the weight of water to the soaked beans of 1) and 2) and grinding them before individually soaking them; 4) adding three times the weight of water to the soybean water prepared in 3) before individually soaking it and filtering it through a cotton cloth to prepare soybean water to remove the okara; 5) Heating the soybean water and once it starts to boil, add salt water 3 minutes later to coagulate it; 6) heating the soybean water prepared from one or more selected from the group consisting of mung beans and peas and coagulating it by adding salt water 3 minutes after it starts to boil; 7) Putting the coagulated tofu from 5) and 6) into a tofu mold to create a speckled shape; and 8) hardening by pressing with a press plate.

The present invention includes the steps of 1) soaking soybeans or soybeans and peas in water; 2) soaking at least one selected from the group consisting of mung beans and peas in water; 3) preparing soybean water by adding twice the weight of water to the soaked beans of 1) and 2) and grinding them before individually soaking them; 4) adding three times the weight of water to the soybean water prepared in 3) before individually soaking it and filtering it through a cotton cloth to prepare soybean water to remove the okara; 5) Heating the soybean water and once it starts to boil, add salt water 3 minutes later to coagulate it; 6) heating the soybean water prepared from one or more selected from the group consisting of mung beans and peas and coagulating it by adding salt water 3 minutes after it starts to boil; 7) Putting the coagulated tofu from 5) and 6) into a tofu mold to create a speckled shape; and 8) hardening by pressing with a press plate. It provides health functional spotted tofu with increased antioxidant capacity manufactured by this process.

By adding one or more selected from the group consisting of mung beans and peas to the soybeans or tofu containing soybeans and peas of the present invention, it has a spotted appearance and functionally has an increased antioxidant capacity compared to tofu made only from existing soybeans. By producing tofu, it can be useful for weight control, cardiovascular disease, and anti-aging.

Figure 1 shows the manufacturing process of spotted tofu according to an embodiment of the present invention.
Figure 2 shows the individual forms of spotted tofu according to an embodiment of the present invention.
Figure 3 shows the results of measuring the DPPH radical scavenging ability of spotted tofu according to an embodiment of the present invention.
Figure 4 shows the results of measuring the total flavonoid content of spotted tofu according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail. In addition, in the following description, many specific details, such as specific components, are shown, but this is provided to facilitate a more general understanding of the present invention, and it is known in the art that the present invention can be practiced without these specific details. It will be self-evident to those who have the knowledge. Additionally, in describing the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description will be omitted.

In order to achieve the object of the present invention, the present invention includes the steps of 1) soaking soybeans or soybeans and peas in water; 2) soaking at least one selected from the group consisting of mung beans and peas in water; 3) preparing soybean water by adding twice the weight of water to the soaked beans of 1) and 2) and grinding them before individually soaking them; 4) adding three times the weight of water to the soybean water prepared in 3) before individually soaking it and filtering it through a cotton cloth to prepare soybean water to remove the okara; 5) Heating the soybean water and once it starts to boil, add salt water 3 minutes later to coagulate it; 6) heating the soybean water prepared from one or more selected from the group consisting of mung beans and peas and coagulating it by adding salt water 3 minutes after it starts to boil; 7) Putting the coagulated tofu from 5) and 6) into a tofu mold to create a speckled shape; and 8) hardening by pressing with a press plate.

The method of manufacturing the spotted tofu may include washing with water to remove foreign substances such as stones and dust mixed in the raw soybeans before soaking them in water.

The soaking (soaking) step of soybeans is a process to grind the soybeans, mung beans, or peas to be easily eluted, and preferably, the soybeans are soaked in water for 12 hours, and the mung beans and peas are soaked in water for 12 hours. At least one selected from the group consisting of peas is soaked in water for 15 hours, but is not limited thereto.

The step of grinding beans can be done using any means that can crush beans, preferably using a blender, but is not limited thereto.

The step of preparing soybean water by removing okara is a step to remove insoluble fine substances, and any means capable of filtration can be used, preferably using a cotton cloth, but is not limited thereto.

In the present invention, as a result of examining to minimize the use of calcium sulfate as a chemical coagulant used in the coagulation process of tofu, it was attempted to use salt water containing makgeolli vinegar as a natural coagulant. Preferably, the salt solution for coagulating tofu includes 30 mL of makgeolli vinegar and 15 g of salt, but is not limited thereto.

By adding salt when making salt water, the tofu is seasoned and designed to be easy to consume without additional salt seasoning.

The makgeolli vinegar includes the steps of first maturing raw makgeolli for 5 days at room temperature without opening it; Step of mixing raw makgeolli and seed vinegar and putting them in a pottery; Sealing with cloth and secondary aging at room temperature for 7 days; And when a curtain is formed, the sealed cloth is replaced with vinyl and thirdly aged at room temperature for more than 3 months.

In the hardening step using a pressing plate, a product with a certain hardness can be produced through a pressing and molding step in which a certain pressure and time are applied to the manufactured tofu.

In addition, the present invention includes the steps of 1) soaking soybeans or soybeans and peas in water; 2) soaking at least one selected from the group consisting of mung beans and peas in water; 3) preparing soybean water by adding twice the weight of water to the soaked beans of 1) and 2) and grinding them before individually soaking them; 4) adding three times the weight of water to the soybean water prepared in 3) before individually soaking it and filtering it through a cotton cloth to prepare soybean water to remove the okara; 5) Heating the soybean water and once it starts to boil, add salt water 3 minutes later to coagulate it; 6) heating the soybean water prepared from one or more selected from the group consisting of mung beans and peas and coagulating it by adding salt water 3 minutes after it starts to boil; 7) Putting the coagulated tofu from 5) and 6) into a tofu mold to create a speckled shape; and 8) hardening by pressing with a press plate.

The present invention includes the steps of 1) soaking soybeans or soybeans and peas in water; 2) soaking at least one selected from the group consisting of mung beans and peas in water; 3) preparing soybean water by adding twice the weight of water to the soaked beans of 1) and 2) and grinding them before individually soaking them; 4) adding three times the weight of water to the soybean water prepared in 3) before individually soaking it and filtering it through a cotton cloth to prepare soybean water to remove the okara; 5) Heating the soybean water and once it starts to boil, add salt water 3 minutes later to coagulate it; 6) heating the soybean water prepared from one or more selected from the group consisting of mung beans and peas and coagulating it by adding salt water 3 minutes after it starts to boil; 7) Putting the coagulated tofu from 5) and 6) into a tofu mold to create a speckled shape; and 8) hardening by pressing with a press plate. It provides health functional spotted tofu with increased antioxidant capacity manufactured by this process.

When using the spotted tofu of the present invention in a health functional food, the spotted tofu can be added as is or used together with other health functional foods or health functional food ingredients, and there are no particular restrictions on other ingredients, and there are a variety of ingredients like ordinary foods. Eggplant herbal extracts, food supplements, or natural carbohydrates may be included as additional ingredients and can be used appropriately according to conventional methods. The mixing amount of the active ingredient can be appropriately determined depending on the purpose of use.

There is no particular limitation on the type of health functional food that can contain the spotted tofu of the present invention, and specific examples include meat, sausages, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, gum, and ice cream. It includes dairy products, various soups, beverages, tea, drinks, alcoholic beverages, and vitamin complexes, and can include all health functional foods in the conventional sense, and can include foods used as feed for animals. .

In the present invention, functional food (functional food) is the same term as food for special health use (FoSHU), and is a medicine or medical product processed to efficiently exhibit bioregulatory functions in addition to nutritional supply. It means food with high effectiveness. Here, “function” means adjusting nutrients to the structure and function of the human body or obtaining useful effects for health purposes, such as physiological effects. The food of the present invention can be manufactured by methods commonly used in the industry, and can be manufactured by adding raw materials and ingredients commonly added in the industry. Additionally, the food formulation can be manufactured without limitation as long as it is a formulation recognized as a food. The food composition of the present invention can be manufactured in various forms, and unlike general drugs, it is made from food as a raw material, so it has the advantage of not having side effects that may occur when taking the drug for a long time, and is highly portable.

The advantages and features of the present invention and methods for achieving them will become clear with reference to the embodiments described in detail below. However, the present invention is not limited to the embodiments disclosed below and will be implemented in various different forms. The present embodiments are merely intended to ensure that the disclosure of the present invention is complete and that common knowledge in the technical field to which the present invention pertains is not limited. It is provided to fully inform those who have the scope of the invention, and the present invention is only defined by the scope of the claims.

<Example 1> Preparation of makgeolli vinegar

1. Raw makgeolli was first aged for 5 days at room temperature (20-25℃) without opening.

2. 900 mL of fresh makgeolli from step 1 above and 100 mL of seed vinegar were mixed and placed in an earthenware pot.

3. After sealing with cloth, it was stored at room temperature (20-25℃) for 7 days and underwent secondary aging.

4. When the straw hut was formed, the sealed cloth was replaced with plastic and aged for a third time at room temperature (20-25℃) for more than 3 months.

Koji acid produced by the yeast bacteria in makgeolli vinegar prevents aging and strengthens the liver. Vinegar prevents or relieves miscarriage. Makgeolli vinegar helps promote digestion and prevent constipation. It also relieves lactic acid accumulation in the body. Seed vinegar, also called starter, mother fungus, or mother vinegar, refers to finished vinegar that is not sterilized and contains alive acetic acid bacteria. It can be manufactured by fermenting raw makgeolli, or brewed vinegar containing commercially available brown rice vinegar or persimmon vinegar can be used. In the present invention, makgeolli vinegar prepared by excluding the starter in step 2 was used as the starter.

It was confirmed that when makgeolli vinegar was used as a coagulant rather than calcium sulfate, which is currently widely used as a tofu coagulant, the soybean water was clearer, had a better ability to coagulate proteins in the soybean water, and was also superior in terms of coagulation time and hardness, making it less brittle ( results omitted).

<Example 2> Preparation of pea spotted tofu (SA-1)

The basic manufacturing process of spotted tofu is as shown in Figure 1. Briefly, 75 g of soybeans and 75 g of peas were used. Soybeans were soaked for 12 hours and peas were soaked for 15 hours. Before soaking each soaked bean, twice the weight of the bean was added in water and blended in a blender for 1 minute and 30 seconds. Before soaking each ground soybean water, an additional 3 times the weight of the beans was added and filtered through a cheesecloth to obtain soybean water with the okara removed. The soybean water was placed in a pot and when it started to boil, 3 minutes later, salt water (145 g) was added and coagulated. The pea water was placed in a pot and when it started to boil, 3 minutes later, salt water (145 g) was added and coagulated. At this time, 1 mixture (145 g) of salt vinegar as a coagulant was used in the coagulation process by adding 1 tablespoon (15 g) of salt and 2 tablespoons (30 mL) of rice wine vinegar to 100 mL of water. The solidified soybean water was placed in a tofu mold, and a small amount of the solidified soybean water was added in between to form a speckled shape and pressed with a press plate to harden.

As a result of considering using a natural coagulant instead of using a chemical coagulant (calcium sulfate), the process of coagulating with salt vinegar was selected. In addition, by adding salt to makgeolli vinegar to coagulate the tofu, the additional effect was obtained by seasoning the tofu and eliminating the need for separate salt seasoning.

<Example 3> Preparation of pea mung bean spotted tofu (SA-2)

The basic manufacturing process of spotted tofu is as shown in Figure 1. Briefly, 70 g of soybeans, 50 g of mung beans, and 30 g of peas were used. Soybeans were soaked for 12 hours, and peas and mung beans were soaked for 15 hours, respectively. Before soaking each soaked bean, twice the weight of the bean was added in water and blended in a blender for 1 minute and 30 seconds. Before soaking each ground soybean water, an additional 3 times the weight of the beans was added and filtered through a cheesecloth to obtain soybean water with the okara removed. Soybean water and pea water were mixed and placed in a pot. When it started to boil, 3 minutes later, salt water (193 g) was added and coagulated. The mung bean water was placed in a pot and when it started to boil, 3 minutes later, salt water (97 g) was added and coagulated. At this time, 1 mixture (145 g) of salt vinegar as a coagulant was used in the coagulation process by adding 1 tablespoon (15 g) of salt and 2 tablespoons (30 mL) of rice wine vinegar to 100 mL of water. The solidified soybean and pea bean water were placed in a tofu mold, and small amounts of solidified mung bean water were added in between to form a speckled shape and pressed with a press plate to harden.

<Example 4> Preparation of mung pea spotted tofu (SA-3)

The basic manufacturing process of spotted tofu is as shown in Figure 1. Briefly, 70 g of soybeans, 50 g of mung beans, and 30 g of peas were used. Soybeans were soaked for 12 hours, and peas and mung beans were soaked for 15 hours, respectively. Before soaking each soaked bean, twice the weight of the bean was added in water and blended in a blender for 1 minute and 30 seconds. Before soaking each ground soybean water, an additional 3 times the weight of the beans was added and filtered through a cheesecloth to obtain soybean water with the okara removed. The soybean water was placed in a pot and when it started to boil, 3 minutes later, salt water (145 g) was added and coagulated. The mung beans and pea water were mixed and placed in a pot. When it started to boil, 3 minutes later, salt water (145 g) was added and coagulated. At this time, 1 mixture (145 g) of salt vinegar as a coagulant was used in the coagulation process by adding 1 tablespoon (15 g) of salt and 2 tablespoons (30 mL) of rice wine vinegar to 100 mL of water. The coagulated soybean water was placed in a tofu mold, and small amounts of coagulated mung bean and pea bean water were added in between to form a speckled shape and pressed with a press plate to harden.

<Comparative Example> Commercially available tofu

As a comparative example, commercially available tofu made only from soybeans was purchased and used.

<Test Example 1> Antioxidant effect: DPPH radical scavenging ability

DPPH (1,1-dipheny1-2-picrylhydrazyl) solution was prepared at 0.2 mM. At this time, 3.9 mg of DPPH and 50 mL of ethanol were added to a test tube and stirred. Each tofu sample was prepared by mixing 5% by weight in methanol and homogenizing it. Diluting solvent (untreated sample) was used as a negative control, and ascorbic acid was used as a positive control. 1 mL of sample was added to each cell for measuring absorbance, and 1 mL of 0.2 mM DPPH solution was added and reacted for 30 minutes at room temperature blocked from light. DPPH radical scavenging ability was calculated as the ratio of absorbance measured at 517 nm, and the results were expressed as mean ± standard deviation.

Antioxidants have a free radical scavenging function. However, it donates active radical electrons and is used as a measure for plants to suppress aging in the human body or as an antioxidant effect. Among them, DPPH (1,1-diphenyl-2picrylhydrazyl) has a dark purple color and is a relatively stable free radical. In addition, it is mainly used to search for antioxidant substances because it absorbs the largest wavelength by receiving hydrogen or electrons from BHA, along with sulfur-containing amino acids such as cysteine and glutathione, and is then reduced and discolored. Additionally, DPPH contains stable radicals within the molecule, but the radicals are eliminated when it reacts with antioxidants. At this time, the antioxidant activity of the sample is measured by measuring the degree to which DPPH is reduced using a spectrophotometer.

As a result of the experiment, mung bean and pea spotted tofu, which was coagulated with a salt solution by mixing mung beans and peas and creating a spotted pattern on the soybean base, showed the highest DPPH radical scavenging ability, and the mixing amount of 50 g of mung beans, 30 g of peas, and 70 g of soybeans was the same. Pea mung bean spotted tofu also appeared similarly (Figure 3). Compared to commercially available tofu made only from soybeans, pea-spotted tofu also has a higher DPPH radical scavenging ability, which is considered to be valuable as an antioxidant.

<Test Example 2> Measurement of total flavonoid content

Each tofu sample was prepared by mixing 5% by weight of methanol and homogenizing it. 0.34 mL of methanol tofu sample was mixed with 1.92 mL of distilled water, and then 0.2 mL of 2% NaNO ₂ was added and homogenized. Additionally, 0.2 mL of 10% AlCl ₃ and 1.34 mL of 1 M Na ₂ CO ₃ were added and reacted. The total flavonoid content was calculated as the ratio of absorbance measured at 410 nm, and the results were expressed as mean ± standard deviation.

Flavonoids are very powerful antioxidants that act to stabilize free radicals and can be viewed as important molecules for our bodies. It can cause chronic degenerative diseases and accelerate aging. Flavonoids have the effect of blocking the action of free radicals, so we extracted speckled tofu and tested its content to see its antioxidant effect.

Pea-spotted tofu showed the highest level, followed by pea-mung bean-spotted tofu, showing that the total flavonoid content was higher in mung-pea-spotted tofu compared to commercially available tofu made only from soybeans (Figure 4). As the amount of peas added increases, the total flavonoid content of tofu increases, so it is believed that tofu added with peas is useful for antioxidant and anti-aging purposes.

Claims (6)

1) Soaking 75 g of soybeans in water for 12 hours;
2) Soaking 50 g of mung beans and 30 g of peas in water for 15 hours;
3) preparing soybean water by adding twice the weight of water to the soaked beans of 1) and 2) and grinding them before individually soaking them;
4) adding three times the weight of water to the soybean water prepared in 3) before individually soaking it and filtering it through a cotton cloth to prepare soybean water to remove the okara;
5) Heating the soybean water and once it starts to boil, add 145 g of salt water 3 minutes later to coagulate it;
6) Heating the mung bean and pea water and once it starts to boil, add 145 g of salt water to coagulate it 3 minutes later;
7) Putting the coagulated tofu from 5) and 6) into a tofu mold to create a speckled shape; and
8) hardening by pressing with a press plate;
145 g of salt vinegar consists of 100 mL of water, 30 mL of makgeolli vinegar, and 15 g of salt.
Makgeolli vinegar is made by first maturing raw makgeolli at room temperature for 5 days without opening it; Mixing 900 mL of fresh makgeolli and 100 mL of seed vinegar and placing them in an earthenware pot; Sealing with cloth and secondary aging at room temperature for 7 days; A method of producing mung bean and pea spotted tofu, which is produced by replacing the sealed cloth with plastic and thirdly maturing it at room temperature for more than 3 months when a chomak is formed.
delete delete delete delete delete