KR19990040468A - Nutritious tofu with vegetables - Google Patents

Abstract

The present invention relates to tofu containing mugwort or carrot as a vegetable. Tofu of the present invention has the advantage that the taste, aroma, appearance and nutrition is improved compared to the conventional tofu and delayed decay.

Description

Nutritious tofu with vegetables

The present invention relates to more improved tofu as well as taste, nutrition, appearance as well as tolerability by using vegetables such as mugwort or carrot as a subsidiary material.

Tofu is a health food that uses soy, which is rich in vegetable protein and other nutrients, as its main ingredient. It is also used as a major food in our diet. However, tofu is a non-fiber food in which the fiber of soybean is almost completely removed from the bean in its manufacturing process, and its improvement is desired in view of the recent trend of increasing the importance of fiber intake.

In order to solve this problem, Korean Patent Publication No. 92-5993 discloses a technique for manufacturing high-fiber tofu using soybean or tofu busy materials.

In addition, the tofu is very easily decayed and deteriorated, so there is a problem that it is difficult to store it for a long time even if it is refrigerated. To improve this, Korean Patent Publication No. 93-3883 discloses a method of minimizing the water content which is a major factor in the decay and deterioration of the tofu. The manufacturing method of tofu to prevent corruption and to facilitate the transport, carrying, etc. in the distribution process by manufacturing tofu is disclosed.

Meanwhile, in order to further enhance the nutritional value of tofu, the technology of adding milk other than soybean as a tofu raw material (Korean Patent Publication No. 92-3550) and the technology of manufacturing tofu with peanut instead of soybean (Korean Patent Publication No. 91-5273) It also became.

However, tofu that contains fiber in the tofu, which improves taste and nutrition and at the same time delays decay, has not yet been developed.

The present invention aims to provide a new type of tofu that enhances nutritional value, improves taste, delays decay, and improves appearance such as color by reinforcing fiber and vitamins, which are insufficient tofu. .

In the present invention, in order to achieve the above object, vegetables such as mugwort or carrots are added as a subsidiary ingredient in the production of a normal tofu.

Mugwort is known to be rich in vitamins A and C, iron, and useful for liver disease, high blood pressure, arteriosclerosis, blood circulation, neuralgia, back pain, asthma, and carrots are rich in vitamins A and C. Constipation, liver disease, anemia, kidney It is known to be useful for diseases.

The present inventors added that vegetables, mugwort or carrots, were added to the tofu tofu to enhance the fiber and vitamins in the tofu, improve the taste, and improve the appearance due to the inherent color of the mugwort or carrot, as well as long-term decay test results The present invention was completed by revealing that it is significantly delayed compared to conventional tofu.

In the present invention, tofu can be prepared using the following conventional tofu manufacturing process.

① beans are called water.

② Using a grinder such as a millstone or blender, grind the soybeans while adding a small amount of water.

③ Filter the ground soybeans with a filter cloth to separate the sebum and get soybean water.

④ Heat the bean water obtained in the previous step.

⑤ In the heating step, add a precipitant, such as brine, to the soy water to coagulate with tofu.

⑥ Put the coagulated tofu in a predetermined frame or container and compress it to remove excess moisture to complete the manufacture of tofu.

Tofu according to the present invention is prepared by adding a certain amount of mugwort powder, mugwort juice or carrot powder or carrot juice to the soybean water obtained by pulverizing and filtering the soybeans called in the tofu manufacturing process as described above, followed by heating, coagulation and compression.

In the present invention, when the mugwort or carrot is added as mugwort powder or carrot powder in dry powder form, the addition amount is preferably about 5 to 15% by weight of the total amount of soybean water and mugwort powder or carrot powder.

In the present invention, when the mugwort or carrot is added in the form of juice, the addition amount is preferably 5 to 12% by weight of the total amount of soybean and mugwort juice or carrot juice.

If the amount of mugwort powder or carrot powder or mugwort juice or carrot juice is less than 5% by weight, the color is too light and the taste or aroma of mugwort or carrot is not good. If the added amount of mugwort juice or carrot juice is more than 12% by weight, the decay delay effect is excellent, but the color, taste, and aroma of mugwort or carrot is too dark and the chewing feeling of tofu is worse, so the overall preference is not preferable.

In order to determine the decay delay effect of tofu containing mugwort or carrot according to the present invention, the degree of decay while keeping the tofu of the present invention and conventional commercial tofu for one week at room temperature (26 ° C.) and refrigeration temperature (4 ° C.) The results of the observation are shown in Table 1 and Table 2.

Decay degree: normal temperature (average 26 ℃) 1 day 2 days 3 days 4 days 5 days 6 days 7 days Mugwort tofu 5% Surface slightly dry. Slightly slippery The color is blurred. Surface drying. Yellowish mildew More than half surface of yellow mold, odor Surface covered with almost yellow mold Dark and yellow mold, almost covered with white mold Increased amount of white mold (slightly reduced volume) Border on both ends is white mold (reduced volume) 8.3% Surface slightly dry. Slightly slippery Odor, yellow mold on the surface Less than 4% yellow mold, partial white mold Slight white gold, yellow mold, white mold White chunks mold partly, odor Large amount of white mold (small volume reduction) More white mold (reduced volume) 15% Surface drying, stickiness Odor, Surface Dry Corner, center, slight yellow mold Yellow mold mass production White mold small chunks. More yellow mold Large amount of white mold, no volume change. More white mold (no volume change) Carrot Tofu with Carrot Juice 5% Husky, slippery Dry edges, slight yellow mold Edge drying, decay, yellow mold Black ball starts to form, bad odor Generate large amounts of black mold, dry the border firmly There are so many black ball farms whose shape is unrecognizable Black, white, covered with various molds. 7.5% Husky, slippery Slightly slippery. Some yellowish fungus Very yellowish mildew, odor.Dry surface. Some black mold, white mold partly Large amount of black mold, some parts do not have mold 5% more black mold than carrot tofu. Black, white, covered with various molds. 12% Husky, slippery Slightly slippery. Slight corruption Surface drying, almost no mold Slightly black mold, dry near edges. Slight black mold, white mold Decreased volume, Dried edges all dried, Darkened color, Decreased volume Reduced volume, decayed border, black mold. General tofu 1 (product made in P company) Slippery Especially bad smell, partly yellow mold Surface white gold. Dry edges. Yellow mold mass production Large amount of white gold, bad smell Sticky, bad smell, transparent material everywhere Black mold begins to form. Bad smell Sudden generation of black mold on the surface, almost rot Normal tofu 2 (S company) Severe odor, edge yellowing White mold, yellow mold Red mold, white mold almost all over the surface White mold suddenly increases. White gold, bad smell White mold almost covers tofu. Bad smell Covered with white mold, its shape is not recognizable. White mold surface. Complete corruption. Bad smell

Corruption: Stored in the refrigerator (average 4 ℃) ^* 1 day 2 days 3 days 4 days 5 days 6 days 7 days Mugwort tofu 4% No change No change No change No change Slightly slippery Slippery, hoarseness More slippery. Smells bad. 8.3% No change No change No change No change Slightly slippery Slippery, hoarseness More slippery. Smells bad. 16.7% No change No change No change No change No change Slightly slippery Slippery smell Carrot Tofu with Carrot Juice 5% No change No change No change Slightly slippery Slippery, hoarseness Severe hoarseness The surface is almost slippery, bad smell 7.5% No change No change No change Slippery, slightly husky Slippery, hoarseness Severe hoarseness The surface is almost slippery, bad smell 12% No change No change No change No change Slippery, slight odor More slippery. The surface is almost slippery. General tofu 1 (product made in P company) No change Slight hoarseness Slightly sticky and slippery, hoarseness More stickiness and slipperiness Severe hoarseness Bad smell, slippery Almost smooth surface, severe odor Normal tofu 2 (S company) No change Slight hoarseness Slippery, hoarseness No surface change, bad smell Very slippery Very bad odor Drained part under the head

* No change in the appearance of the head for a week.

As can be seen from the results of Table 1 and Table 2, the mugwort or carrot tofu of the present invention was slower than the conventional marketed tofu, especially the increase in the addition of the mugwort or carrot was found that the corruption rate is slow.

Mugwort or carrot-containing tofu of the present invention has the effect that the taste, nutrition and appearance are further improved compared to the conventional tofu, and the decay is delayed.

Claims (3)

Tofu containing vegetables prepared by adding soybeans or carrots as a vegetable to powdered or juiced soybeans, and then heating, solidifying and compressing the soybeans. The method of claim 1, Tofu containing vegetables, characterized in that the addition of 5 to 15% by weight of the mugwort or carrot powder. The method of claim 1, Tofu containing vegetables, characterized in that the addition of 5 to 12% by weight of the juice of mugwort or carrot.