KR20040064510A - a - Google Patents

Abstract

PURPOSE: Ginkgo nut added functional bean curd(tofu) and a preparation method thereof are provided, thereby expressing the healthful effect of ginkgo nuts in the functional bean curd(tofu) that activates blood circulation, so that various diseases such as bronchial asthma can be prevented. CONSTITUTION: The method for preparing the ginkgo nut added functional bean curd(tofu) comprises the steps of: removing external skin and internal skin from the ginkgo nuts; pulverizing the skin removed ginkgo nuts; filtering the pulverized ginkgo nuts to prepare liquid ginkgo nut juice; dipping soy beans in water for 8 hours; grinding the dipped soy beans using a mixer; and filtering and pressurizing the pulverized soy beans to prepare soy bean solution; adding 1 to 30% of liquid ginkgo nut juice into the soy bean solution, mixing them and boiling the mixture for 30 minutes; adding bittern into the boiled mixture to prepare uncurdled bean curd; and inserting the uncurdled bean curd into the filter fabric and pressurizing the uncurdled bean curd.

Description

Functional tofu with bank added and its manufacturing method {a}

The present invention relates to a method for preparing functional tofu containing ginkgo, and more particularly, in preparing tofu, finely grind the ginkgo to make it close to a liquid state, and then add a little water to make the liquid fruit juice soaked in water. The present invention relates to a functional tofu added with a ginkgo, characterized in that tofu is added in an amount of 1 to 30% based on the total weight of soybeans.

Beans belong to soybean plants and are cultivated for the purpose of edible fruits. Beans are known as foods rich in vegetable protein.

Soybeans have a high protein and lipid content, and have been an important source of protein, fat and minerals, especially in Asian countries where grains contain large amounts of lysine, an essential amino acid, in grains.

In particular, when calculating the amount of protein according to the protein content and digestive absorption of soybeans, soybeans are about 11 times that of milk and about 3 times the fat, soybean protein is also called the meat of the field.

Soybeans in soybeans are an important food source of these ingredients because they are rich in protein and fat and relatively high in vitamins.However, they have a lot of fiber and pectin, so they are hard to digest. There are many cases.

Such soybean processed products include tofu, frozen tofu, soybean, napto bean, soy milk, etc. In addition, soy flour, soybean oil and the like has a wide range of uses, and recently, many new protein foods using skim soybeans have been continuously developed.

Tofu, one of the best foods processed in soybeans, has the properties of globulin, a soy protein that is insoluble in water, but soybeans contain a large amount of soluble inorganic salts. It is prepared using the property of being dissolved in water containing salts and extracted.

In other words, tofu is soaked in soybeans, crushed and boiled to elute the protein, and then immediately added to the squeezed soymilk by adding a coagulant (salt water) to stir and solidify.

Until now, research on tofu has been mostly conducted to improve the texture and taste, but research is insufficient. Recently, soymilk is made by spray-drying soymilk and powdered powder, adding appropriate amount of water, and adding a coagulant. Lost instant tofu has been developed.

On the other hand, the inside of the bank is a light green material, the outer shell is wrapped, the outside is protected by a hard shell.

Banks have been widely used in folk medicine, and the demand for snacks and alcoholic drinks is increasing.

Banks contain a lot of ganol, pectin, histidine, starch, protein, fat, and sugar, so long-term eating of pulmonary tuberculosis patients or asthma patients will reduce coughing and less phlegm.

This effect is because the ginkgo activating the respiratory function, extinguish inflammation and inhibit the development of Mycobacterium tuberculosis.

One of the ginkgo's unique functions is elgesterin, which is the mother of lecithin and vitamin B. It is known to be effective in cerebral anemia, nervous breakdown and general fatigue.

In addition, ginkgo juice has been shown to be effective for treating the heart, sputum and asthma, diarrhea, white fetus, epithelium, etc. It has been widely used.

Ginkgo juice smells like ginkgo biloba when taken, but its taste is similar to that of normal fruit juice, which is slightly sweet.

The present invention provides a functional tofu by using a bank having such characteristics, and finely grinds the hard green skin and the light green gingko in the state of removing the inner skin to make it close to the juice of the liquid state and mixed with the raw materials of the tofu. Tofu to make tofu containing the active ingredient of the bank.

The present invention is characterized in that the liquid juice made by finely peeling the ginkgo and the inner skin of the ginkgo is prepared by adding 1-30% tofu to the total weight of the soybeans soaked in water.

After collecting the ginkgo, peel off the skin and the crust containing cyan compound completely, grind finely to the liquid state, and then filter the fine mesh to make a liquid juice separated from the solid.

Functional tofu according to the present invention is characterized in that to prepare tofu added to 1 to 30% of the total weight of the soybeans soaked in water is a liquid juice made by grinding the ginkgo components as described above.

In addition, the manufacturing method of the functional tofu according to the present invention is 1 to about the total weight of the soybeans soaked in the liquid juice in the step of boiling soybeans soybeans soaked in water in the production of tofu by a known method. It is characterized in that it is produced through the process of boiling by adding 30% boiling process and squeeze process and pour the brine into the mold.

The inner skin of the ginkgo contains cyanide, so ingestion of large amounts of embryos, diarrhea, vomiting, fever, liver damage, and poisoning can be removed.

Hereinafter, a preferred manufacturing method of the present invention will be described in detail by examples.

EXAMPLE

The ginkgo peeled the outer shell and the crust containing cyan compound, and then finely grind to a liquid state, and then filtered through a fine mesh to prepare a liquid juice consisting of water and solid juice.

At this time, the liquid juice is to use only the juice separated from the solids of the ginkgo to maintain the purity of the bank stock is more than 95%.

Separately, 2 kg of soybeans are immersed in water for 8 hours, soybeans are soaked completely, and then ground in a blender, filtered and compressed to obtain soybeans.

1 to 30% of the liquid juice is added to the total weight of the soybeans soaked in water, mixed, and then boiled for about 30 minutes.

Next, add a small amount of water so that tofu is formed, and some can be used as soft tofu.

Thereafter, the functional tofu containing the ginkgo constituents according to the present invention is molded through a molding process in which the soft tofu formed in the filter cloth is put and pressed.

The present invention provides a functional tofu by using a bank having such characteristics, and finely grinds the hard green skin and the light green gingko in the state of removing the inner skin to make it close to the juice of the liquid state and mixed with the raw materials of the tofu. Tofu to make tofu containing the active ingredient of the bank.

The present invention is to prepare a tofu added to 1-30% to the total weight of the soybeans soaked in water ginkgo biloba of the ginkgo to provide the effect pharmacological action and tofu without a sense of rejection.

Claims (2)

A functional tofu with a ginkgo, characterized in that the outer skin of the ginkgo and the inner skin containing the cyan compound are peeled off, and then finely ground and the liquid juice is added in an amount of 1 to 30% based on the total weight of the soybean. To make tofu by the known method, remove the outer skin and the inner skin of the ginkgo, add finely ground liquid juice to 1-30% of the total weight of the soybeans soaked in water, and boil it in a mold. Method of manufacturing functional tofu with a bank, characterized in that tofu through the process.