KR20090021800A - High-functional fermented bean-curd and method for preparing the same - Google Patents

Abstract

A method for preparing a high-functional fermented tofu is provided to improve a flavor and storability for a tofu using a monascus bacillus. A method for preparing a high-functional fermented tofu comprises the following steps. A constant sized tofu is sterilized at a temperature of 100-130°C for 10-20 minutes(i). A monascus bacillus is cultured in a culture medium for 6-12 days and the cultured monascus bacillus is kept in a refrigeration unit(ii). The monascus bacillus is suspended to make a soaking solution so that 5-8wt% of the monascus bacillus is contacted to 100wt% of tofu(iii). The sterilized tofu is soaked in the soaking solution for 40-80 minutes to vaccinate the tofu(iv). The vaccinated tofu is fermented at a temperature of 25-40°C for 5-11 days(v).

Description

High-functional fermented bean curd and its preparation method {High-functional fermented bean-curd and method for preparing the same}

The present invention relates to a fermented tofu and a method for preparing the same, and more particularly, to a high-functional fermented tofu and a method for producing the same, which have excellent flavor and improved storage by using hongguk bacteria and have a low storage property. It starts.

In general, tofu, made from soybeans, also known as meat in the field, has been used as an important source of protein for the Korean people since ancient times.

Tofu is a food that is soaked in soybeans, ground, heated to squeeze the bean curd, and added with a coagulant. The general method of making tofu is to wash soybeans for 7-8 hours in summer and 24 hours in winter. After soaking, add water to the grinder and grind finely. This is called bean curd, and it is boiled directly in a pot or steamed in a boiler to heat it. This heating removes the fishy smell of soybeans and at the same time a large amount of protein is dissolved in the bean waste.

After heating, put it in a bag and strain it and divide it into bean water and bean curd. If the bean curd is too cold to squeeze out, strain it when it is hot and squeeze the bean water as much as possible. When the bean water has cooled down to about 70 ℃, add a coagulant. In the past, coagulant was used as a coagulant (a liquid salty and bitter soup dissolved in salt, mainly composed of magnesium chloride), but in recent years, a powder coagulant mainly composed of calcium sulfate is used.

When the coagulant is added, the protein in the soybeans hardens, so let it sit for a while, and then scoop up the clear green water and lay it down in a box with small holes on it and pour it in a box with small holes, then close the lid and press it with a push stone to drain the water. .

When the tofu is hard enough, put it in the box water, remove the box from the water, and soak the tofu for a while. This removes all the extra coagulant and improves the taste. If you cut it properly, it is a finished product.

There are also slightly different methods of making tofu and soft tofu, which are hardened in a plastic bag with some water left without completely draining the water. Soft tofu is eaten when it is solidified so that the bean water is solidified.

Tofu curds protein by adding coagulant to soybean water. At this time, the soybean oil in soybean water is almost wrapped in protein and coagulates together. Therefore, tofu is rich in fat in addition to protein. In addition, the protein contained in the tofu is high in quality containing a lot of essential amino acids, and the digestion absorption rate is very high, but the tofu has a short shelf life.

On the other hand, there are no cases where fermented tofu is produced and produced in Korea. However, some studies have been conducted on the factors affecting the quality of tofu and the study to improve the shelf life of tofu.

In other words, the study aimed to increase the shelf life of tofu by studying the types of coagulants and heating conditions. In addition, we are trying to develop functional tofu with various additives added to tofu.

As an example of such development, Korean Patent Application No. 2002-78700 lowers the water content of soft tofu to 50-60%, and then inoculates at least 0.001% by weight of Bacillus Subtilis, at a temperature of 40-42 ° C. and 50-60 ° C. After fermentation and fermentation for 48-72 hours at 70% humidity, when the amount of tofu is reduced to about 50%, the Bacillus subtilis is sterilized by heating at 85-95 ° C for 10-20 minutes and then cooled. Disclosed is a manufacturing method of tofu.

In addition, since soy protein, which is the main ingredient in soybean curd, has a viscosity, amino acid composition, gradual power, and solubility similar to that of milk protein, studies have been conducted to solidify foods such as cheese.

Overseas, especially in Asia, a variety of fermented foods using tofu have been developed and commercialized. Each region is manufactured and commercialized by traditional methods. In China, sufu is a representative soybean fermented food. This is because the fungus propagates in the tofu, and the enzymes trypsin secreted at this time, globulin and albumin, which are the main components of the tofu protein, are hydrolyzed into peptides and amino acids to ripen. Will have

In Japan, tofuyo is a representative fermented tofu food, which is a soft cream-like fermented tofu made by drying the tofu and growing the bacteria of aspergillus sp.

As described above, fermented tofu is manufactured in various ways, but its functionality is more enhanced and the taste is improved, as well as its production method is scientifically and objectively manufactured so that it is easy to mass-produce fermented tofu and its manufacturing method. There were many demands.

The present invention has been made to solve the above problems, an object of the present invention is to provide a high-functional fermented tofu and a method for producing the same, which is used as a health food with high-quality functionality such as antioxidant, antidiabetic action using hongguk bacteria .

In addition, another object of the present invention is to provide a high-functional fermented tofu excellent in flavor by having a cheese-like taste and a method for producing the same.

In addition, another object of the present invention is to provide a high-functional fermented tofu and a method for producing the same which has low storage property by improving the shelf life greatly.

In order to achieve the above object, the present invention comprises the steps of preparing tofu to ferment; Preparing a strain to be inoculated into the prepared tofu; Preparing the immersion solution by suspending the prepared strain in distilled water; Inoculating a strain on the tofu by immersing the prepared tofu in the dipping solution; And fermenting the inoculated tofu at 25 to 40 ° C. for 5 days to 11 days.

Preparing the tofu to be fermented is characterized in that it comprises a process of sterilizing by treating the tofu of a predetermined size at 100 to 130 ℃ for 10 to 20 minutes.

The step of preparing the strain is characterized in that it comprises the step of culturing the hongguk bacteria in the medium for 6 to 12 days and the step of refrigeration of the cultured honggukyun.

When the erythrocyte is Monascas pupureus, the medium is a PDA (potato dextrose agar) medium, and when the erythrocyte is Monascas anka and Monascas pilous, the medium is a MEA medium.

Preparing the immersion solution is characterized in that 5 to 8 parts by weight of the prepared strain per 100 parts by weight of the prepared tofu is inoculated.

Inoculating the strain on the tofu is characterized in that the prepared tofu is inoculated by immersing for 40 to 80 minutes in the immersion solution.

The tofu to be fermented is characterized in that the thickness of 6-10mm is prepared.

The fermented tofu is further immersed in a distilled spirit, characterized in that it further comprises the step of re-fermentation for 4 to 7 months.

The fermented tofu is characterized in that it is made of black beans.

In another aspect, the present invention is a fermented tofu prepared by any one of the above-described manufacturing method, it provides a high-functional fermented tofu comprising an ingredient effective for antioxidant action.

The fermented tofu is characterized in that it further comprises a component effective for antidiabetic action.

The present invention has the following remarkable effects.

According to the method of manufacturing high-functional fermented tofu according to the present invention, fermented tofu having high quality functionalities such as antioxidant and anti-diabetic activity can be manufactured using red yeast bacteria, so the high-functional fermented tofu according to the present invention is widely used as a health food. Can be.

In addition, according to the high-functional fermented tofu manufacturing method according to the present invention can be used in a variety of dishes because it can provide a high-functional fermented tofu with excellent flavor by having a cheese-like taste.

In addition, according to the method for producing high-functional fermented tofu according to the present invention, the shelf life of the existing tofu is improved by remarkably improving the shelf life of the tofu.

Hereinafter, the configuration of the present invention will be described in more detail with reference to the drawings and the preferred embodiment of the present invention.

1 is a flow chart showing a method of manufacturing fermented tofu according to the present invention, Figures 2a and 2b is a comparison of the changes in vitality and chromaticity of the Monascas pupureus medium over time, Figure 3 is a culture temperature and humidity of Monascas pupureus Comparison of vitality according to conditions.

Referring to Figure 1 is a high functional fermented tofu manufacturing method of the present invention tofu fermentation preparation step consisting of a tofu manufacturing process and sterilization process, strain selection and preservation process, strain preparation step of inoculation consisting of strain culture process, the inoculation It can be seen that it comprises a step of preparing an immersion solution with a strain, a strain inoculation step of immersing the prepared tofu in the immersion solution, and a fermentation step of fermenting the inoculated tofu. In addition, for the mass distribution of fermented tofu, which has undergone the tofu fermentation step, it can be commercialized by performing further sterilization step, inspection step and packing step.

First, the tofu to be used in the fermentation in the present invention is prepared according to the conventional tofu manufacturing process, but it is preferable to cut to a suitable size and sterilized by processing for 10 to 20 minutes at 100 to 130 ℃. In this case, in particular, to obtain high functionality such as antioxidant activity and antidiabetic action, it is more preferable to use tofu using black beans.

In addition, the fermentation strain used when inoculating the prepared tofu in the present invention is preferably hongguk bacteria, in particular to use any species selected from the group consisting of Monascas anka, Monascas pilous and Monascas pupureus, etc. Monascas pupureus is most preferred for producing fermented bean curd.

Once one of the above-described erythrocytes is selected as a strain to be used to prepare fermented tofu, the selected strain is refrigerated and stored at 5 ° C. or lower, and then the cultured strain is used. At this time, the medium used to culture the selected strain is preferably used a different medium depending on the type of red yeast bacteria selected.

That is, referring to Figures 2a and 2b comparing the vitality and chromaticity of Monascas pupureus for each medium, it can be seen that the PDA medium is the most suitable medium with the best size and color of the ring. Also, referring to the drawing, the optimal culture period does not show any increase in the size and color of the ring after 12 days, and the culture and color of the strain are also lower than 6 days before, and thus, the optimal culture period is 6 to 12 days.

Therefore, Monascas anka and Monascas pilous preferably use MEA medium containing 2% malt extract, 2% glucose and 0.1% peptone, and Monascas pupureus preferably use PDA (potato dextrose agar) medium.

Here, the medium to be used during the culture is preferably sterilized for 10 to 20 minutes at 100 to 130 ° C, preferably 120 to 125 ° C, before use, and used for culture.

After selecting the medium according to the strains to be cultured as described above, these strains should be in the range of 25 to 40 ℃ using the respective medium, but the optimum conditions are incubated for a period of 6 to 12 days in the vicinity of 30 ℃ but the optimum conditions 7 After 8 days, refrigerated at 5 ℃ or less, and use it within 2 weeks.

The cultured strain is suspended in distilled water to prepare an immersion solution. The immersion solution to be immersed for tofu fermentation is 5 to 8 parts by weight of strain per 100 parts by weight of the tofu soaked in the sterilized distilled water. Put spores into suspension.

Tofu prepared by immersing the prepared tofu in the immersion solution prepared with the culture strain to inoculate the strain to the tofu. The inoculation time is 40 to 80 minutes, preferably 55 to 65 minutes.

The tofu inoculated with the strain in this manner is fermented at a temperature of 25-40 ° C., preferably at 30 ° C., for 5-12 days, preferably 7-8 days at a humidity of 10-90%. From the 6th day, the odor from fermentation begins to occur, and after 11 days, the odor is transferred to the malodorous state.

This is clearer with reference to Figure 3, which is a comparative diagram comparing the vitality according to the culture temperature and humidity conditions of Monascas pupureus inoculated tofu, it can be seen that the temperature is more sensitive than the humidity in the culture of the strain inoculated tofu. Can be. Therefore, the temperature management is important for the culture of strains inoculated tofu. In the figure, 7 to 12 days can be seen as an appropriate incubation period for the ring size, but after 11 days, odor occurs, so 12 days are excluded from the proper culture period, and from 5 days the mycelium begins to be distributed on the head surface. It may be seen as a proper culture period from.

That is, from the fifth day of fermentation, the mycelium mass starts to cover the entire tofu surface, and it takes about 7 days until the mycelium mass completely covers the tofu. At this time, the mycelia penetrated to the head is about 3 ~ 5mm. If the fermentation is continued for 4 more days in this state, the change in the depth of infiltration of the mycelia is minimal, while contamination by other bacteria occurs, causing a bad smell. Therefore, the fermentation period of tofu is 5 to 11 days, and the point of maintaining optimal fermentation state is 7 to 8 days.

However, if sufficient fermentation is desired, it may be fermented after 11 days for 4 to 7 months, preferably 6 months, by soaking in appropriate measures, such as distilled spirits. In this case, it is possible to obtain a high quality fermented tofu and taste like cheese. The immersion liquid used at this time is not limited as long as it is a distilled liquor. The distilled liquor used in the present invention not only distills fermented liquor again, such as whiskey, cognac, etc., but also includes dilution liquor with a high alcohol content like our commercial shochu.

On the other hand, in order for the whole tofu to be fermented evenly inside, it is preferable to set the thickness of the tofu to be fermented to 6-10 mm corresponding to twice the mycelial penetration depth of 3-5 mm. For fermented tofu, which can be expected to have special effects such as enhanced antioxidant and anti-diabetes, it is necessary to make fermented tofu using black bean curd.

Example 1

1. Preparation of tofu to be fermented

Commercial tofu made with domestic black soybeans was prepared by cutting to an appropriate size to have a thickness of 7 mm, and then sterilized for 15 minutes at 120 ° C. in a stainless container.

2. Preparing the strain to be inoculated tofu

Monascas pupureus was selected among the erythrocytes and incubated with PDA medium for 7 days at around 30 ° C and refrigerated below 5 ° C.

3. Immersion solution preparation step

6 strains of strains per 100 parts by weight of the prepared tofu was inoculated and cultured in distilled water.

4. Inoculating strains to the head

Tofu prepared in the immersion solution was inoculated with the strain tofu for 60 minutes.

5. Inoculated tofu fermentation stage

 Fermented tofu 1 was obtained by incubating the inoculated tofu at around 30 ° C. for 7 days at 40% humidity.

Example 2

In the preparation of strains to be inoculated tofu, fermented tofu 2 was carried out in the same manner as in Example 1, except that Monascas anka was selected from Hong Kong bacteria and MEA medium containing malt extract 2%, glucose 2%, and peptone 0.1% was used. Got it.

Example 3

Fermented tofu 1 and 2 prepared in Examples 1 and 2 were immersed in distilled liquor and re-fermented for 6 months to obtain fermented tofu 3 and 4, respectively.

Experimental Example 1

The taste, meat quality, flavor and preservation of the fermented tofu 1 to 4 obtained in Examples 1 to 3 are shown in Table 1 below. The taste was evaluated by 1 (bad) ← → 5 (good) after eating to 100 professional panelists, and the average value was described. The preservation property was stored at room temperature, and then the period of decay or taste deterioration was evaluated in Table 1. Indicated. Tofu was referred to as a control.

From Table 1 it can be seen that the fermented tofu according to the present invention is not only excellent in preservation, taste, meat, aroma, etc., but also has a unique color compared to commercially available tofu, which can have a better decorative effect when cooking.

Experimental Example 2

Whether the fermented tofu 1 to 4 obtained in Examples 1 to 3 contained an effective component for antioxidant activity is shown in Table 2 the results. At this time, tofu was referred to as a control. Whether or not there is an effective ingredient for antioxidant activity is the same except that 50 professional panelists are divided into groups 1 to 5 for 10 days, and then fermented tofu 1 to 4 and tofu 200g each day. Food and the same behavior was taken, and blood albumin oxidized by free radicals was collected before camping, and blood albumin oxidized by free radicals was measured 10 times at intervals of 3 days after camping. It was.

Although the ratio of oxygen-type albumin to all albumin in the group 5 which consumed commercial tofu from Table 2 was hardly decreased when comparing the pre-hospital and post-hospital groups, the groups 1 to 4 who consumed the fermented tofu according to the present invention are It can be seen that the ratio of oxygen-type albumin to all albumin is significantly reduced, so that the fermented tofu according to the present invention has a considerably superior antioxidant effect when ingested.

Experimental Example 3

Whether the fermented tofu 1 to 4 obtained in Examples 1 to 3 contained the effective component for antidiabetic action and the results are shown in Table 3. At this time, tofu was referred to as a control. Except for the fact that it contains effective ingredients for anti-diabetic activity, 50 professional panelists were divided into groups 1 to 5 for 10 days, and then fermented tofu 1 to 4 and tofu 200g each day. Same food and same behavior. Table 3 shows the averages of blood glucose levels measured on an empty stomach before camping and fasting blood glucose levels on an interval of 3 days after camping.

Table 5 ingested commercial tofu from Table 3 has no difference in blood glucose levels before and after camping, whereas groups 1 to 4 who consumed fermented tofu according to the present invention can see that the blood glucose levels were reduced. Fermented tofu according to the ingestion can have a significant blood sugar reduction effect.

From the above experimental results, the fermented tofu prepared according to the production method of the present invention was high-quality, high-quality, soft, deep taste and aroma, and fermented from white yellow, which is the color of soft tofu, to give even and light brown color. It has a high functionality with ingredients that are effective for antioxidant and anti-diabetic activity as well as soft and even fleshy fermented tofu like soft cheese which can be preserved for a long time by softness of soft tofu and fermentation of pure protein. Can be.

In addition, the preferred embodiments of the present invention are disclosed for the purpose of illustration and are not limited to the specific embodiments described above. Rather, it will be understood by those skilled in the art that many modifications and variations of the present invention are possible without departing from the spirit and scope of the invention as claimed in the appended claims. . Accordingly, all such suitable changes and modifications and equivalents should be considered to be within the scope of the present invention.

1 is a flow chart showing a method for producing fermented tofu according to the present invention

Figures 2a and 2b is a comparison of the changes in vitality and chromaticity of Monascas pupureus different media over time

3 is a comparison of vitality according to the culture temperature and humidity conditions of Monascas pupureus inoculated tofu

Claims (11)

Preparing tofu to ferment; Preparing a strain to be inoculated into the prepared tofu; Preparing the immersion solution by suspending the prepared strain in distilled water; Inoculating a strain on the tofu by immersing the prepared tofu in the dipping solution; And Fermented tofu production method comprising the step of fermenting the inoculated tofu at 25 to 40 ℃ for 5 to 11 days. The method of claim 1, wherein preparing the tofu to be fermented comprises the step of sterilizing the tofu by treating the predetermined size tofu at 100 to 130 ° C for 10 to 20 minutes. The method of claim 1, wherein the preparing of the strain comprises culturing the red yeast bacterium in a medium for 6 to 12 days and refrigeration of the cultured red yeast bacterium. The fermentation medium according to claim 3, wherein the medium is a potato (potato dextrose agar) medium when the erythrocyte is Monascas pupureus, and the medium is a MEA medium when the erythrocyte is Monascas anka and Monascas pilous. Tofu manufacturing method. The method of claim 1, wherein the preparing of the immersion solution is characterized in that 5 to 8 parts by weight of the prepared strain is inoculated per 100 parts by weight of the prepared tofu. The method of claim 1, wherein inoculating the strain on the tofu is characterized in that the prepared tofu is immersed in the immersion solution for 40 to 80 minutes to inoculate. The method of claim 1, wherein the fermented tofu to be fermented has a thickness of 6-10 mm. The method of claim 1, further comprising re-fermenting the fermented tofu in distilled spirits for 4 to 7 months. The method for producing a high-functional fermented tofu according to any one of claims 1 to 8, wherein the tofu to be fermented is made of black soybean. Fermented tofu according to the manufacturing method of claim 9, wherein the high-functional fermented tofu comprising an ingredient effective for antioxidant activity. 11. The high performance fermented tofu according to claim 10, wherein the fermented tofu further comprises an ingredient effective for antidiabetic action.

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