KR20010099427A - Bean-curd containing chlorella and a process for the preparation of bean-curd containing chlorella - Google Patents

Abstract

The present invention relates to a chlorella tofu composition characterized by containing chlorella in soybean-based tofu composition. Chlorella tofu composition according to the present invention can be expected while improving the yield and nutrition of the existing soybean curd to improve the preservation and at the same time a variety of physiological functional properties of chlorella.

Description

Tofu composition containing chlorella and preparation method thereof {Bean-curd containing chlorella and a process for the preparation of bean-curd containing chlorella}

The present invention relates to a tofu composition containing chlorella and a method for producing the same. In detail, the present invention adds chlorella to soybean-based tofu composition, while maintaining the inherent taste and nutrition of soybean curd, improving the preservation and yield of tofu and at the same time, expecting physiological functionality of chlorella. A composition and a method for producing the same.

In general, soybeans contain about 25% carbohydrates, about 18% fat, and about 42% protein, and protein is an important food resource that contains essential amino acids such as lysine, tryptophan, and isoleucine, with globulin and albumin as the main . Tofu is one of the representative soy products. Tofu is generally made as follows: After soybeans are selected and washed, it is soaked for 8 to 15 hours and then ground to obtain a dumpling. Put soybean paste in a cooker, add a small amount of antifoam, boil at 95 ~ 100 ℃ for 3 ~ 5 minutes, and press filter to make soymilk without tofu. When the temperature of soy milk is lowered, coagulants such as calcium chloride, calcium sulfate, and brine are added to coagulate the protein, dehydrate it by compression, and cool it to become tofu. Since tofu is used as a main ingredient, soybeans are widely used in various dishes because humans consume tofu when they consume tofu. However, the tofu has a problem that it is difficult to store it for a long time in the refrigerator because it is easily changed due to the high moisture content of 80 to 85%, and the elasticity and persistence of the tofu are low and the yield is low.

On the other hand, chlorella is a spherical unicellular green algae with a diameter of 2 to 10 µm, which grows in fresh water, contains a large amount of chlorophyll, and the cell surface is composed of cell membranes of cellulose and hemicellulose. It contains 13% dietary fiber, 5% ash, and other vitamins A, B, C, E and chlorella growth factor (CGF). Chlorella's protein is an excellent quality protein that is beneficial to the human body, where the essential amino acids isoleucine, leucine, lysine, phenylalanine, tyrosine, and valine make up 36% of the total amino acids. This chlorella has been studied as an alternative food, and various physiological functionalities have been recently identified. For example, immune enhancing function, cholesterol lowering action, dioxin excretion promoting action, blood pressure increase suppression action, stress ulcer prevention action, osteoporosis prevention effect, heavy metal accumulation inhibition and excretion effect in vivo, antioxidant activity and the like is known.

Chlorella, which has various physiological effects that are beneficial to the human body, is mostly productized to directly consume chlorella itself as a health supplement, and development of general foods using chlorella is insufficient. In particular, no attempt has been made to apply chlorella to tofu foods that people consume daily, thereby increasing the quality, yield, and preservation of tofu and providing various physiological functions. In addition, the technology to supplement the physiological functionality by adding extracts such as mugwort, pine needles, spinach, ginseng, mulberry leaves, green tea, mushrooms to the tofu, but the economics of raw materials, the hassle of the tofu manufacturing process according to the production of extracts For this reason, there is a lack of industrially applicable technology.

Accordingly, an object of the present invention is to add chlorella to the tofu while maintaining the inherent nutritional properties of soybean curd, and the composition of chlorella-containing tofu which is enhanced in the preservation, color, yield and physiological functionality of tofu and industrially applicable chlorella-containing tofu. To provide a manufacturing method.

Therefore, the present inventors have studied to solve the above problems while maintaining the nutritional content of the conventional soybean curd, by adding an appropriate amount of chlorella to the soybean during the manufacturing process of soybean curd to improve the preservation and elasticity of the tofu, tofu It was possible to prepare, and to improve the taste with a subtle green color by chlorophyll of chlorella, it was also found that various physiological effects of chlorella can be expected and invented the chlorella tofu composition.

Hereinafter, the configuration of the present invention.

The present invention relates to a chlorella-containing tofu composition comprising adding 0.1-10.0% by weight of chlorella with respect to dried beans in a bean-based tofu composition.

The present invention relates to a method of preparing chlorella tofu by adding chlorella to soymilk obtained by sorting, washing and soaking the soybeans, and then crushing them. Chlorella is a single-celled plant belonging to the genus Chlorella, Chlorella vulgaris, Chlorella pyenoidosa, Chlorella ellipsoidea, etc. In the present invention, chlorella may be prepared by any culture method, but it is preferable to use a chlorophyll and chlorella growth factor (CGF) containing a lot of chlorine growth factor (CGF) in terms of reinforcing physiological functionality in the head. In the process of tofu production, it is effective to add chlorella to soybeans obtained by grinding soybeans called crushed soybeans and to heat them. The amount of chlorella added is effective in the range of 0.1 to 10% by weight, preferably 0.5 to 5% by weight, based on the dry beans. If the amount of chlorella is less than 0.1% by weight, it is difficult to expect sufficient physiological functionality.If the content of chlorella is more than 10% by weight, the blue color of the tofu is too dark, and the taste and taste are poor due to the odor and taste of chlorella. have. The addition of chlorella in tofu production reduces soybean consumption, but since the protein content of chlorella is higher than soybeans, the protein is compensated for the loss.

Chlorella tofu composition in the present invention is prepared as follows. Soybeans were sorted, washed and soaked for 8 to 15 hours, and then 5 to 10 times the weight of dried beans were added, followed by crushing to make a dumpling. Add 0.1 to 10% by weight of chlorella, based on the weight of dried beans, Add. Chlorella-added steamed rice is cut at 100 ° C. for 3 to 5 minutes, filtered to obtain soy milk, and dissolved by adding a coagulant (calcium sulfate, calcium chloride, brine, glucono delta lactone, etc.) prepared for preliminary dissolution. Put the coagulant tofu into the mold and press for 30 minutes at a certain pressure, soak in the flowing water to cool the remaining coagulant to remove the pale green tofu.

Tofu prepared by the addition of chlorella according to the present invention, since fiber contained in a large amount of chlorella is combined with soy protein, it is harder and more elastic than conventional tofu and is convenient for storage and transportation, and the color of tofu may stimulate taste. It is a light green color close to the white color, which is suitable for the taste of the new generation. In addition, the yield of chlorella-added tofu is up to 20% compared to conventional tofu production yield, so it is an industrially useful technique. In general, the existing tofu has high moisture content within 24 hours at room temperature, deterioration and decay within 3 days in the refrigerator, but Chlorella tofu according to the present invention showed excellent storage properties that do not deteriorate even if stored in the refrigerator for 5 days.

Hereinafter, the present invention will be described in more detail with reference to Examples, Comparative Examples, and Experimental Examples, but the scope of the present invention is not limited to Examples.

Examples 1 to 3

1 kg of selected soybeans were washed with tap water, soaked in water overnight, 5 ℓ of water was added, and dried chlorella powder and a small amount of antifoam was added to the ground milled mill with a grinder, and the mixture was cut at 100 ° C. for 3 minutes, and then filtered. Soy milk was obtained. After preparing 100 g of calcium sulfate as a coagulant, it was added to soymilk, solidified for 30 minutes, poured into a mold, and pressed for 30 minutes to prepare light green tofu. The amount of chlorella added and the amount of tofu obtained are shown in the following table.

Bean usage (㎏) Chlorella addition amount (g) Tofu (kg) yield(%) Example 1 One 20 2.11 211 Example 2 One 10 2.10 210 Example 3 One 5 1.82 182

Comparative example

White tofu was prepared in the same manner as in Example 1 without adding chlorella to 1 kg of selected soybeans. The amount of tofu prepared was 1.79 kg and the yield was 179%.

Experimental Example 1: Comparison of hardness of tofu

The hardness of the tofu prepared in Examples 1 to 3 and Comparative Example was measured using a Rheo meter (model Compac-100, Sun Scientific, Japan). Tofu samples were cut into tetrahedrons [60 x 40 x 15 (horizontal x vertical x height)] and measured three times and the hardness was expressed as the average value. The results are shown in the following table.

Hardness (dyne / cm ² ) Example 1 254105 Example 2 221083 Example 3 239479 Comparative example 198246

The addition of chlorella improved the hardness of the tofu by 10-30%.

Experimental Example 2 Color Comparison of Tofu

The chromaticity of the tofu prepared in Examples 1-3 and Comparative Examples was measured using a color difference meter (model JS555, Color Techno System Corp., Japan). After measuring the tofu sample 10 times, the brightness (L), hue (a), saturation (b) as the average value is shown in the following table.

L a b Example 1 79.37 -6.35 16.20 Example 2 87.14 -4.87 15.73 Example 3 85.28 -4.02 14.83 Comparative example 88.73 -2.07 13.82

It can be seen that as the amount of chlorella is increased, the color becomes darker in the green direction, but since the brightness does not decrease significantly, the overall color appears to be light green.

Experimental Example 3 Comparison of the Preservation of Tofu

To compare the preservation of tofu, tofu prepared in Examples 1 to 3 and Comparative Examples were stored at 7 ° C in a constant temperature, and 1 g of sample was taken daily and diluted in physiological saline stepwise. The total number of bacteria was measured by standard plate culture method using the medium. The total number of bacteria was expressed in Colony Forming Unit (CFU) per gram of tofu and summarized in the following table.

Total bacterial count (CFU / g) 1 day 2 days 3 days 4 days 5 days 6 days Example 1 6.0 x 10 ⁴ 7.1 x 10 ⁴ 1.3 x 10 ⁵ 2.8 x 10 ⁵ 6.7 x 10 ⁵ 1.1 x 10 ⁶ Example 2 6.2 x 10 ⁴ 7.5 x 10 ⁴ 2.0 x 10 ⁵ 4.3 x 10 ⁵ 8.6 x 10 ⁵ 2.1 x 10 ⁶ Example 3 7.8 x 10 ⁴ 9.1 x 10 ⁴ 2.4 x 10 ⁵ 5.7 x 10 ⁵ 1.2 x 10 ⁶ 3.8 x 10 ⁶ Comparative example 1.3 x 10 ⁵ 2.2 x 10 ⁵ 3.3 x 10 ⁵ 3.4 x 10 ⁷ 2.5 x 10 ⁸ 6.3 x 10 ⁸

The number of bacteria present in the tofu to which chlorella is added is small compared to the 'comparative example', so that chlorella inhibits the growth of microorganisms. Therefore, it can be seen that the retention of tofu is improved by adding chlorella.

As described above, as described through Examples, Comparative Examples and Experimental Examples, tofu with chlorella is not only superior in yield, hardness, preservation, and color compared to conventional tofu, but also can be expected to have physiological functionality by chlorella. Healthy tofu is a very useful invention in the food industry.

Claims (2)

A chlorella tofu composition comprising 0.1 to 10% by weight of chlorella in a bean curd tofu composition. A method of preparing chlorella tofu by adding chlorella to the soybean obtained by screening, washing and soaking the beans, and then crushing them.