KR20020072757A - Preperation method of fried bean curd with natural color(Hong gook) - Google Patents
Preperation method of fried bean curd with natural color(Hong gook) Download PDFInfo
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- KR20020072757A KR20020072757A KR1020010013829A KR20010013829A KR20020072757A KR 20020072757 A KR20020072757 A KR 20020072757A KR 1020010013829 A KR1020010013829 A KR 1020010013829A KR 20010013829 A KR20010013829 A KR 20010013829A KR 20020072757 A KR20020072757 A KR 20020072757A
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- bean curd
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- fried bean
- gook
- hongguk
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- 238000000034 method Methods 0.000 title claims abstract description 7
- 235000013527 bean curd Nutrition 0.000 title abstract description 7
- 239000000049 pigment Substances 0.000 claims abstract description 11
- 244000068988 Glycine max Species 0.000 claims abstract description 4
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 4
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 238000011282 treatment Methods 0.000 claims description 8
- 238000009210 therapy by ultrasound Methods 0.000 claims description 6
- 235000013305 food Nutrition 0.000 abstract description 9
- 235000013336 milk Nutrition 0.000 abstract description 5
- 239000008267 milk Substances 0.000 abstract description 5
- 210000004080 milk Anatomy 0.000 abstract description 5
- 244000113306 Monascus purpureus Species 0.000 abstract 2
- 235000002322 Monascus purpureus Nutrition 0.000 abstract 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 abstract 1
- 239000001110 calcium chloride Substances 0.000 abstract 1
- 229910001628 calcium chloride Inorganic materials 0.000 abstract 1
- 235000011148 calcium chloride Nutrition 0.000 abstract 1
- 239000000701 coagulant Substances 0.000 abstract 1
- 230000001678 irradiating effect Effects 0.000 abstract 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 13
- 229940057059 monascus purpureus Drugs 0.000 description 7
- 235000012000 cholesterol Nutrition 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 229940026314 red yeast rice Drugs 0.000 description 4
- 235000013322 soy milk Nutrition 0.000 description 4
- 241000287828 Gallus gallus Species 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 229930182559 Natural dye Natural products 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 235000013330 chicken meat Nutrition 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 239000000978 natural dye Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 229940127328 Cholesterol Synthesis Inhibitors Drugs 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000209094 Oryza Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 238000000692 Student's t-test Methods 0.000 description 1
- 238000000540 analysis of variance Methods 0.000 description 1
- 238000010171 animal model Methods 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000000975 dye Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000003631 expected effect Effects 0.000 description 1
- 235000020604 functional milk Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000006651 lactation Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 238000003307 slaughter Methods 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 229940033504 soybean preparation Drugs 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/04—Colour
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/326—Foods, ingredients or supplements having a functional effect on health having effect on cardiovascular health
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/48—Ultrasonic treatment
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
본 발명은 천연색소(홍국)가 첨가된 기능성 유부제조방법에 관한 것으로 더욱 상세히는 식품학적으로고 단백 식품이자 저 콜레스테롤 식품인 유부에 고혈압, 동맥경화예방기능을 가진 천연색소를 초음파 처리를 통하여 첨가시킴으로서, 고운 빛깔과 강화된 기능성에 의하여 더욱 그 이용가치를 더욱 높일 수 있는 새로운 기능성강화 유부제조방법에 관한 것이다.The present invention relates to a method of manufacturing functional milk with added natural pigment (hongguk), and more specifically, adding natural pigments having high blood pressure and arteriosclerosis prevention function to soy milk, which is a high protein food and low cholesterol food, through ultrasonic treatment. In this regard, the present invention relates to a new functionally strengthened tofu production method that can further increase its value by its fine color and enhanced functionality.
종래의 유부는 초밥용, 김밥용, 찌개용 등 그 사용범위와 소비자 기호도가 한정되어 있음은 물론 식품학적 가치의 한계를 넘지 못하였다.Conventional tofu is used for sushi, gimbap, stew, etc. Its range of use and consumer preferences, of course, did not exceed the limits of food value.
한편 고 단백, 저 콜레스테롤식품인 유부에 천연 색소를 첨가한 새로운 식품은 지금까지 보고 된 바가 없는 실정이다.On the other hand, high-protein, low-cholesterol foods, new foods with added natural pigments have not been reported until now.
이에 본 발명에서는 고 단백, 저 콜레스테롤 식품인 유부에 기능성 물질인천연색소(홍국)을 초음파에 의하여 첨가함으로서 식품학적 가치가 높은 새로운 홍국 유부를 제공코자하는 것에 주안점을 두고 그 기술적 과제로서 완성한 것이다.Therefore, the present invention has been completed as a technical problem with the focus on providing a new red yeast milk food having high food value by adding a functional dye, natural dye (hongguk), to the milk which is a high protein and low cholesterol food.
도 1은 본 발명의 세부적인 제조 공정도1 is a detailed manufacturing process diagram of the present invention
도 1은 본 발명의 세부적인 제조 공정도이고, 이를 통하여 본 발명을 상세히 설명하면 다음과 같다.1 is a detailed manufacturing process diagram of the present invention, the following describes the present invention in detail.
(실시예)(Example)
1. 재료 및 방법1. Materials and Methods
① 재료: 유부 제조용 대두는 시중에서 구입한 대두를 사용하였고, 튀김용 식물성 기름은 대두유 또는 채종유를 사용하였다.① Ingredients: Soybeans for soybean preparation were made with commercially available soybeans, and vegetable oils for frying were made with soybean oil or rapeseed oil.
② 천연 홍국 제조② natural red yeast
③ 유부제조: 두부 제조 공정과 같은 방법으로 두유를 제조하고, 이때 두유농도 6∼8%로 하여 이를 60-70℃에서 냉각 후 응고제(CaCl2)을 첨가하여 응고, 압착, 탈수, 성형, 절단 후 유탕처리(L:110℃, H: 180℃)하여 표면이 황록색이 될 때까지 처리 후 선별, 냉각한 것을 1차적 유부 제조로 하였다.③ Production of soymilk: Soymilk is prepared in the same way as tofu production process. At this time, the soymilk concentration is 6-8%, and it is cooled at 60-70 ℃ and then coagulated (CaCl2) is added to coagulate, compress, dehydrate, shape and cut. After the treatment with lactation (L: 110 ° C, H: 180 ° C) until the surface became yellowish green, the resultant was sorted and cooled to prepare primary oil.
④ 초음파 처리: 본 발명의 실시예에서 사용한 초음파 기기(Ultrasonic cleaner, FTA-52, Japan)의 크기는 가로×세로×높이가 32×12×14(단위cm)로써 출력은 150W 이며 주파수는 28 kHz로써 천연 색소 첨가된 홍색 유부를 제조하는 것이다.④ Ultrasonic treatment: The size of the ultrasonic cleaner (Ultrasonic cleaner, FTA-52, Japan) used in the embodiment of the present invention is horizontal × vertical × height 32 × 12 × 14 (cm), output is 150W and frequency is 28 kHz. As a result, to prepare a red marzipan added natural pigments.
즉, 초음파 통내에 수용성 천연색소를 0.01∼0.5%(V/W) 용해시켜서 260kHz로 5∼30분까지 처리하였다.That is, 0.01-0.5% (V / W) of water-soluble natural pigment was dissolved in an ultrasonic tube, and the mixture was treated at 260 kHz for 5-30 minutes.
⑤ 색도 측정: 유부{모양 : 삼각형(밑변,9cm)×높이(4.5cm), 두께 : 0.5cm}의 색도는 색차계(CR-200, Minolta,Japan)로 측정하여 Hunter 색차계인 L(lightness)값, a(redness)값, b(yellowness)값으로 나타냈다.⑤ Chromaticity measurement: Hue {shape: triangle (bottom, 9cm) x height (4.5cm), thickness: 0.5cm} is measured with a colorimeter (CR-200, Minolta, Japan) to measure Hunter color difference meter L (lightness) A value, a (redness) value, and b (yellowness) value were shown.
⑥ 실험동물 사육: 콜레스테롤 합성 저해제에 의한 혈청 콜레스테롤을 저하 효과가 발현하는 닭을 실험 대상으로 삼았다. 3주령의 암컷 White Leghorn cockerel을 동물사육장으로부터 구입하여 2주간 예비 사육하여 환경에 적응시켰다.⑥ Breeding of experimental animals: Chickens having a lowering effect on serum cholesterol by cholesterol synthesis inhibitors were used as the test subjects. Three-week-old female White Leghorn cockerels were purchased from animal kennels and preliminarily bred for two weeks to accommodate the environment.
천연 홍국 분말을 매일 2주간을 경구투여 하였다.Natural red yeast powder daily for 2 weeks Was administered orally.
2주 후 12시간 절식시켜, 도살하여 간장 및 혈액을 얻었다. 혈액은 30분간 상온에서 방치한 후 상법에 따라 혈청을 분리하거나, 냉동 보관하였다.Two weeks later, 12 hours of fasting, slaughter, and liver and blood were obtained. Blood was left at room temperature for 30 minutes and serum was isolated or stored frozen according to the conventional method.
⑦ 총 콜레스테롤 측정: 혈청 콜레스테롤(Cholesterol-C test kit, WakoChemical Co., Japan)의 측정은 시판측정 킷트를 사용하였다. 간장지질 중 총 콜레스테롤 농도는 Sperry-webb법에 의하여 측정하였다.⑦ Total Cholesterol Measurement: Serum cholesterol (Cholesterol-C test kit, Wako Chemical Co., Japan) was measured using a commercial measurement kit. Total cholesterol concentration in liver lipid was measured by Sperry-webb method.
⑧ 관능검사: 제조된 유부는 10명의 panel로 하여 조직감, 맛, 색에 대하여 관능적으로 평가하여 최고 5점 최저 1점으로 5단계를 평점하였다.⑧ Sensory test: The prepared married women were 10 panelists, and they were evaluated sensually for texture, taste, and color.
⑨ 통계처리: 통계분석은 ANOVA와 Student t-test, SAS 및 Duncan's multiple range test에 의해 통계처리 하였다.⑨ Statistical treatment: Statistical analysis was performed by ANOVA, Student t-test, SAS and Duncan's multiple range test.
2. 결과 및 요약2. Results and Summary
1) 홍국 유부의 Hunter color 값 1)1) Hunter color value of Hongkuk married woman 1)
1) 주어진 값은 3회 실험 평균값1) The given value is the average of 3 experiments
〈결과〉<result>
① L(lightness) 값은 홍국 첨가량과 처리시간의 증가함으로써 낮은 값을 나타냄.① L (lightness) value shows low value by increasing amount of red yeast rice and processing time.
② a(redness) 값은 홍국 첨가량과 처리시간의 증가에 따라 값은 비례적으로 높은 값을 나타냄.② The value of a (redness) is proportionately high as the amount of red yeast rice is added and the treatment time increases.
③ b(yellowness) 값은 홍국 첨가량과 처리시간의 증가에 따라 값은 비례적으로 낮은 값을 나타냄.③ The value of b (yellowness) is proportionally lower with increasing amount of red yeast rice and processing time.
2) 홍국 유부의 관능검사 1)2) Sensory test of Hongkuk married woman 1)
1) 모든 값은 3회 실험 평균값1) All values are the average of 3 experiments
<결과><Result>
① 텍스쳐 경우 홍국 첨가 처리구(0.01-0.3%)와 홍국 첨가 무 처리구 사이에 큰 차이가 없었다.① In case of texture, there was no big difference between red yeast added (0.01-0.3%) and red yeast added.
② 맛의 경우 홍국 무 첨가구(0%), 0.01% 홍국 첨가구보다 0.05%와 0.3% 홍국 첨가구가 약간 높은 값을 나타냈다.② In the case of taste, the 0.05% and 0.3% red yeast soup was slightly higher than the 0% red yeast soup.
③ 색도 경우 모든 처리구 중 0.05% 홍국 첨가 처리구 중 초음파 처리 10-30분 처리가 가장 좋았다.③ In case of chromaticity, ultrasonic treatment was best for 10-30 minutes among all treatments.
3) 홍국 유부 식용 후 닭에서 혈청 콜레스테롤의 농도1)3) Serum Cholesterol Concentration in Chickens after Frying-Fed Rice
1) 모든 값은 3회 실험 평균값1) All values are the average of 3 experiments
<결과><Result>
① 1주째 총 콜레스테롤 농도는 무 처리구보다 처리구가 전반적으로 3.05∼26.47% 낮았다.① At 1 week, total cholesterol concentration was 3.05 ~ 26.47% lower than that of untreated group.
② 2주째경우 무 처리보다 홍국 처리구가 전반적으로 4.19∼28.74%가 낮았다.② In the second week, the overall treatment of red yeast rice was 4.19 ~ 28.74% lower than no treatment.
③ 홍국 처리구는 홍국 농도 0.05%, 초음파 처리시간 30분이 가장 좋았다.③ The hongguk treatment was the best hongguk concentration 0.05%, ultrasonic treatment time 30 minutes.
이상에서 상세히 설명한 바와 같이 본 발명의 초음파 처리에 의한 천연색소(홍국)를 유부제조에 적절하게 이용함으로서 고운 빛깔과 강화된 기능성을 지닌 유부를 제공함으로 요리 등에서 사용범위의 확장과 부가가치를 상승시키는 등의 기대효과가 클 것으로 생각되는 우수한 발명이다.As described in detail above, by using the natural dye (hongguk) by ultrasonic treatment of the present invention as appropriate for the production of milk, by providing the milk with fine color and enhanced functionality, it is possible to expand the range of use in cooking and increase the added value. It is an excellent invention which is expected to have a large expected effect.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100973638B1 (en) * | 2009-09-18 | 2010-08-02 | 조영식 | A bicycle lock of laminating type |
| KR20140080906A (en) * | 2012-12-20 | 2014-07-01 | 대한민국(농촌진흥청장) | Manufacturing method of colored bean-curd containing natural pigments and thereby made colored bean-curd |
| CN110527318A (en) * | 2019-09-06 | 2019-12-03 | 武汉华康臣生物科技有限公司 | A kind of impulse electric field reinforcing ultrasound assisted extraction monascorubin process |
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2001
- 2001-03-12 KR KR1020010013829A patent/KR20020072757A/en not_active Application Discontinuation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100973638B1 (en) * | 2009-09-18 | 2010-08-02 | 조영식 | A bicycle lock of laminating type |
| KR20140080906A (en) * | 2012-12-20 | 2014-07-01 | 대한민국(농촌진흥청장) | Manufacturing method of colored bean-curd containing natural pigments and thereby made colored bean-curd |
| CN110527318A (en) * | 2019-09-06 | 2019-12-03 | 武汉华康臣生物科技有限公司 | A kind of impulse electric field reinforcing ultrasound assisted extraction monascorubin process |
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