KR20000030129A - Preparation of Tofu with Pharmaceutical Plants - Google Patents

Abstract

PURPOSE: Method of bean curd containing a leaf of mulberry, providing a nutrition of mulberry but there are no bitter taste and typical bad taste of mulberry. CONSTITUTION: Mulberry extract is prepared by separating, washing, soaking in solution of NaOH for 3 hours, grinding, boiling at 60°C for 20 minutes, and ripening with 30.5% of acetic acid solution in room temperature for 6hours, at this time added vinegar is very effective. The bean curd prepared by soaking soy beans, grinding, boiling, squeezing the soya milk, adding 25¯30% of the mulberry extract, adding brine, pressing and molding.

Description

Manufacturing method of tofu with added pharmaceuticals {.}

In general, raw soybeans are soaked for about 24 hours, crushed, boiled at 100 ° C for 30 to 40 minutes, and dehydrated by mixing 0.01% of soy sauce (coagulant) in soy milk to remove soybean curd.

The present invention relates to the manufacture of mulberry leaf tofu which is a pharmaceutical food

Conventionally, Korea's representative traditional food made with only soybeans has been followed by the way our ancestors have done, and has not been eradicated the soy taste unique to soybeans. .

Now, it is an invention that can supplement the shortcomings by combining modern science with the wisdom of our ancestors and contribute to the health of the people by adding mulberry leaf extract, which is a pharmaceutical food.

In the conventional tofu production method, even if this substance is mixed, the tofu manufacturing method itself is very difficult to make a coagulation promoting substance due to the sensitive influence of the foreign substance ph during the coagulation process, which is a composition method by ph. In addition, even if it is a material that promotes coagulation, the softness (degree of internal bubble formation) is very important in terms of quality of the tofu, so it is hard or thin and cannot serve as tofu. .

The chemical description is as follows. Solidification can only be achieved by mixing a slightly alkaline (ph 12) food with a pH of 6.5-7 or by adding a coagulant, and the additives should not affect the tofu by reaction with the coagulant. Even if the solidification is successful, the speed and solid strength have a great influence on the quality of tofu. In other words, if the speed is too fast, it will be a chunk of vegetable protein, not tofu, and if it is too slow, it will soon be a vegetable protein pool.

However, since the foods we usually consume are mostly neutral (ph 5-6) or weak alkaline (ph 7) unless they are neutral (ph 6), their addition alone does not facilitate the solidification of tofu and coagulants. Is very important because it directly affects coagulation and bubble formation, which is the most important task for tofu production, by interfering and delaying coagulation when it is injected. Because of the phenomena that occur together, even if you want to make tofu with better taste and nutrition than the present by including some taste, color, and aroma in the two parts so far,

First, it should not affect the sediment of tofu,

Second, because the bubble must be formed in the tofu soft, it was not easy to meet the two conditions.

In particular, the introduction of foods or vegetables containing a large amount of vitamins, since vitamins have a function of decomposing proteins, so coagulation is greatly prevented when adding coagulant (coagulant).

In order to solve this problem, the present invention has a certain amount of mulberry leaves in order to minimize the interference of coagulation action when coagulation agent (Ban) is added due to the proteolytic activity even if the ph is close to neutral and the mulberry leaf extract containing a large amount of vitamins is added to the vegetable protein. Infiltrate the Naoh solution for a long time (3 hours) and wash it at 60 ℃ low temperature for 20 minutes after washing to solidify the vitamin molecule and to stabilize it for a certain time. 3-5% acetic acid solution (especially the effect of fruit vinegar is excellent) After adding about 6 hours in a dark room at room temperature and stabilized so as not to affect the protein at all is added to soy milk to produce a new tofu.

In this way, the effect of mulberry leaf extract on soymilk is minimized. At this time, moisture is settled in soymilk molecules according to the rate of coagulation, which determines the strength of tofu. It will be.

Even if any substance is added to soy milk and coagulates and becomes tofu, it cannot be added to the tofu if it affects the strength of the tofu. In addition, during the invasion process of making tofu, it becomes more problematic because the softness and the bubble layer enough to drain moisture contained in the tofu bubbles should be made evenly.

Thus, the present invention relates to a tofu manufacturing process that contains tofu, which has a unique taste, aroma, and unusual nutrients.

Hereinafter, embodiments of the present invention will be described based on the table.

Example 1 describes a general conventional tofu manufacturing process. Example 2 is a diagram illustrating an increase process of wormwood, an additive, and a ripening process thereof. Example 3 describes the process of preparing mulberry leaf tofu by mixing the mulberry leaf extract of Example 2 on the manufacturing process of Example 1.

Example 1

Tofu production method that has been conventionally performed, the process is as follows.

(1) Soybean Dipping

(2) grinding

(3) two rice

(4) boiling

(5) weaving busy

(6) soy milk

(7) coagulation (coagulation)

(Coagulant: Gansu (MAC 12: main component) calcium sulfate, glucono-delta-laccone, calcium chloride)

(8) crimping

(9) acupuncture chuck

10 tofu

Example 2

It describes the manufacturing process of the mulberry leaf extract, a pharmaceutical food, as follows.

(1) Screening and Washing

(2) Selection process (3 hours immersion in 3% NAOH solution)

(3) grinding

(4) Boiling (20 minutes at 60 ℃)

(5) Aging process (suggestive storage for 6 hours at room temperature with the addition of solution)

3-5% acetic acid

(Addition of acetic acid-containing vinegar during aging process is particularly effective with fruit vinegar.)

(6) Mulberry Leaf Extract

Example 3

Example of the preparation of the mulberry leaf tofu described in the process of injecting the mulberry leaf extract produced in Example 2 in the process of Example 1 as follows.

(1) Soybean Dipping

(2) grinding

(3) two rice

(4) boiling

(5) weaving (busy)

(6) soy milk

(7) Mulberry leaf extract added

(8) Slicing-Add Water

(9) crimping

(10) invasion process

(11) Mulberry Tofu

It is further emphasized that 3 to 5% acetic acid solution is used to prevent the drastic change of ph during the aging process (Example 5) of Example 2 and to increase the mutual stability with the ph of Example 3 (Article 6).

The mulberry leaf extract produced in Example 6 6 to 25 to 30% of the soy milk of Example 6 of Example 3 is mixed. During this process, it causes the promotion of tofu sediment by both ph of two substances, and after press to moderate head strength in the process of Example 3, it cools down and stays in the bubble inside the head during the invasion of Example 3 읠 10. This will lead to a very soft and fragrant mugwort tofu of the present invention.

As described above, when ingesting the mulberry leaf tofu of the present invention, it is thought that the effect of the mulberry leaf in the oriental medicine, the blood and gastrointestinal protection, and the warming effect of the medicinal herbs and contributing to the palate, contributing to the national health. It is expected that the pale green color will enhance the taste and be fascinated by its unique scent.

Claims (2)

Tofu added to the mulberry leaf extract of Example 2 in the known tofu production process in Example 3 to 7 of Example 3 to enhance the taste and add a unique natural flavor to the tofu deficiency. In order to prevent abnormal entanglement in tofu crystallization, mulberry leaves are infiltrated in a certain amount of Naoh solution so that the proteolytic effect is suppressed after adding acetic acid (3-5%) solution after solidifying vitamin molecule.