KR20090125741A - The making phellinus linteus bean-curd - Google Patents

Abstract

PURPOSE: A method for producing functional bean curd is provided to remove beany flavor and improve mineral. CONSTITUTION: A method for producing Phellinus linteus bean curd comprises: a step of pulverizing dried beany flavor in 5um; a step of mixing pulverized beany flavor powder and water in a weight ratio of 1 : 2 ~ 1: 5; a step of fermenting the materials at 28°C-35°C for three to five days; a step of extracting the fermented ingredients at 90°C-100°C for one to two hours through hot water; a step of mixing Phellinus linteus and water in a weight ratio of 1 : 1 ~ 1: 10; a step of drying soy bean to have less than 10% moisture and pulverizing; a step of heating at 100°C to produce soybean milk; a step of adding 3% of bittern; and a step of molding by pressurizing for 20 minute to two hours.

Description

The making Phellinus linteus bean-curd

The present invention relates to the preparation of situation mushroom tofu.

The present invention relates to the production of various tofu using the situation mushroom, and more particularly, the manufacturing method of the various tofu containing the effective mushrooms of the situation mushroom, the tofu by the present method has less smell, various minerals and various amino acids increase It has a light taste without adding salt, such as salt, and can be used for various cooking, applications, and healthy foods. It also relates to the production of various tofu using the situation mushroom to help health by enhancing anti-cancer and immune enhancing function through the active ingredient of situation mushroom.

    Woody mud mushrooms are taxonomically belonging to the genus Basidiomycotina, Aphyllophorales, and Phellinus Quel. Em. Imaz. It is native to the mulberry stem and is yellow, except for the surface of the hat.

      The situation is a mushroom that grows in the trunks of apple, mulberry, and oak trees in the Chinese Medicine Dictionary (中藥 大 辭典, 上海 科學 技術), and the names of tinnitus, Sangsin, Hogoan, etc. Have In addition, there is a difference in

It is recorded in the port of Morus alba L. (桑皮 本), and the Ishijin of Myongdae is located in the main herbaceous wood. It is classified into the terms of (상), 유 (유), ivory (상), 신 (및)) and the situation (桑 黄), and in the Dongbobom (감).桑 耳), the situation (桑 黃) is classified as. Wood muds are Phellinus linteus (Berk. Et Curt) Aoshima, P. igniarius (L. exFr.) Quel, P. yucatensis (Murr.) Imazek, Fomes yucatensis Murrill., Phropolyporus yucatensis Murr. Although it is named in various ways, etc., Phellinus igniarius (Lex Fr.) Quel, which grows in broadleaf trees such as ancestors, sheep, and two people, is widely interpreted. Wood mud mushroom, which is the scientific name of the situation mushroom and is a true situation, grows only in the mulberry tree, unlike the horse mud mushroom. The scientific name is Phellinus linteus (Berk. Et Curt) Aoshima (原色 日本 菌類 圓 鑑) , 1975).

       Woody mud mushrooms grow on the stump of the mulberry tree, and their shape is initially called yellow mud lumps. . The upper part of the tongue-like shape is slightly different depending on the variety of the situation, but it may be mud-like or blackish like the skin of persimmon.

       The pharmacological action of woody mud mushrooms is known to enhance immune function when chemotherapy is performed after resection of liver cancer including gastric cancer, esophageal cancer, duodenal cancer, colon cancer, and rectal cancers of the digestive system. It also activates and detoxifies the uterine bleeding and treatment, impurity of menstruation, intestinal bleeding, intestinal and gastrointestinal function.

       Ikegawa et al. (Gann, 59, 155, 1968) reported that woody mud mushrooms had higher tumor inhibition rates than cloud mushrooms (Coriolus versicolor) and shiitake mushrooms (Lent inusedodes), and Protein Nucleic acid Enzyme, 21, 426, 1976) is anticancer

The activity was reported to be 96.7%. Chung et al. (Journal of Pharmaceutical Sciences, 38, 158, 1994) reported that the protein polysaccharide of mycelium effectively suppressed Sarcoma 180 ascites and solid cancer, and Kim et al. (Arch, Pharm. Res., 17, 337, 1994). As a result of analyzing polysaccharides having antitumor activity, it was reported that glucose is mainly composed of glucose, and in addition to galactose, mannose, and arabinose. In addition, Gong et al. (Journal of Pharmacognosy, 22, 233, 1991) showed that the hydrothermal extract of woody mud (situation) mushroom mycelium acts on NK cell function and enhances the host's nonspecific immunity. Reported safety at more than 1,500 mg / kg.

Tofu (bean-curd) is a food hardened by soaking soybeans in water and heating the liquid to squeeze the sesame and add coagulant. The most popular processed product of soy products, food rich in high quality vegetable protein. Tofu is said to have been invented by Yuan Hu, the king of Hunan, China. In Korean literature, a poem titled Mokeun-jib, Ambassador Tofu Inner, by Yi Sung-shik, Lee Saek in the late Goryeo Dynasty, said, It has no taste, but the tofu has a new taste, so the old body is better to cure. ” The origin of tofu is not clear, and it may be thought to go up to the Tang Dynasty, but the first time in the Korean literature is the end of Goryeo, and its origin is China. Most likely from The recipe is to wash the beans well, soak in water for 7-8 hours in summer and 24 hours in winter. This is called soybeans, and it can be boiled directly in a pot or steamed in a boiler and heated. This heating removes the fishy smell of the soybeans and at the same time the protein is dissolved in a large amount of soybeans. 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 soy sauce 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. . If 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 becomes a finished product, usually 200g of tofu is standard, and 4-5kg of tofu comes from 1kg of soybeans.In addition, there are slightly different methods of making tofu and soft tofu. It's hardened in a plastic bag with no leftovers, and it's soft and soft. Soft tofu is eaten by floating with soybeans when the soybean curds. It is marketed in polyethylene bags. 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. Protein is a good quality containing a lot of essential amino acids, digestion absorption is also very high. Beans, also known as meat in the field, have been used as an important source of protein for Koreans since ancient times, and there are more than 100 species of cooking methods. The ingredients of tofu are 84 100, 100g of water, 82.8%, protein 9.3g, lipid 5.6g, ash 0.9g, sugar 1.4g, fiber 0.2g, calcium 126mg, phosphorus 140mg, iron 1.5mg, sodium 5mg, It consists of 90 mg of potassium, 0.03 mg of vitamin B1, 0.02 mg of vitamin B2, and 0.2 mg of niacin.

       Tofu, which is a good health food for Koreans,

In spite of the fact that it contains a lot of moisture, the distribution period is short and it is only domestic demand. It will be able to achieve the globalization of tofu by diversifying tofu by expanding the market both domestically and overseas by removing the unique smell of soybeans by using the situational mushrooms and enhancing the function with the active ingredient of the situational mushrooms.

Tofu is a high-quality protein food, but due to its peculiar smell and soy taste, it can increase sodium in the body by ingesting it with soy sauce. The technical problem to be achieved by the present invention is to remove the tofu unique soybean curd, to produce a functional tofu improved minerals and easy to lack the taste without adding soy sauce and soy sauce. In addition, by improving the shelf life of tofu, it is possible to produce functional tofu that can be distributed in a stable manner.

Regarding the production of mushroom mushroom tofu, (a) drying the mushrooms and preparing them by grinding to a size of 5 μm; (b) pulverized situation mushroom powder: mixing by adding drinking water in a weight ratio of 1: 2 to 1: 5; (c) naturally fermenting the mixed material in a fermentation chamber at 28 ° C. to 35 ° C. for 3 to 5 days; (d) filtering the fermented material by hot water extraction at a high temperature at 90 ° C.-100 ° C. for 1-2 hours; (e) preparing the above-mentioned mushroom extract: drinking water by mixing in a weight ratio of 1: 1 to 1: 10; (f) drying the bean tofu manufacturing bean within 10% of water content and pulverizing it to a size of 10 μm or less in the whole bean curd machine; (g) the pulverized soybeans: (e) mixing the situation mushroom extract in a weight ratio of 2: 1 to 5: 1 by heating to 100 ℃ to prepare soy milk for tofu production; (h) cooling the tofu making soymilk at 75 ° C. to 80 ° C., then mixing the soymilk with about 1-7% of the volume of soy milk; (i) putting the above material into various tofu molds and molding by applying pressure for 20 minutes to 2 hours; (j) producing the tofu to the molding is completed; is prepared as.

Situation mushroom tofu prepared according to the production method of the present invention has no odor such as soybean odor, and has a light taste unlike general tofu does not need to add soy sauce or sauce. In addition, the shelf life is improved compared to conventional tofu, and various minerals and amino acids are improved as an active ingredient of situational mushrooms, and the domestic market is a health food that helps the health of modern people by containing ingredients unique to situational mushrooms. Of course, you can enter the global market.

In order to achieve the above technical problem, it relates to the production of mushroom mushroom tofu in detail, (a) drying the mushroom to prepare the size of 5μm to dry; (b) pulverized situation mushroom powder: mixing by adding drinking water in a weight ratio of 1: 2 to 1: 5; (c) naturally fermenting the mixed material in a fermentation chamber at 28 ° C. to 35 ° C. for 3 to 5 days; (d) filtering the fermented material by hot water extraction at a high temperature at 90 ° C.-100 ° C. for 1-2 hours; (e) preparing the above-mentioned mushroom extract: drinking water by mixing in a weight ratio of 1: 1 to 1: 10; (f) drying the bean tofu manufacturing bean within 10% of water content and pulverizing it to a size of 10 μm or less in the whole bean curd machine; (g) the pulverized soybeans: (1) mixing the situation mushroom extract in the weight ratio of 2: 1 to 5: 1 by heating to 100 ℃ to prepare soy milk for tofu production; (h) cooling the soymilk for tofu making at 75 ° C. to 80 ° C., and then mixing the soymilk with about 3% of the soymilk volume; (i) putting the above material into various tofu molds and molding by applying pressure for 20 minutes to 2 hours; (j) manufacturing the tofu to which the molding is completed; It provides a manufacturing method of the situation mushroom tofu containing.

     Situation mushroom tofu prepared according to the production method of the present invention has no odor such as soybean fishy smell, and unlike the general tofu has a savory and light taste and may be consumed without adding soy sauce or sauce. In addition, the shelf life is improved compared to conventional tofu.

      Hereinafter, the present invention will be described in detail with reference to Examples. However, embodiments according to the present invention may be modified in many different forms, and the scope of the present invention should not be construed as being limited to the embodiments described below. The embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art. Tofu used in Examples and Comparative Examples was prepared by the same bean and the same whole tofu machine was subjected to sensory experiments.

Example

    The situation mushroom tofu was prepared by the preparation method of the above invention.

Comparative example

    Tofu was prepared by adding nothing but basic ingredients by the existing tofu manufacturing method.

  Tofu according to Examples and Comparative Examples was evaluated for the taste, aroma, elasticity and color by the following method. Twenty males and females in their 20's and 40's were tasted with tofu in Examples and Comparative Examples, and then evaluated for their satisfaction with taste, aroma, elasticity, and color. The taste test was conducted and the sensory evaluation items (very bad: 1 point, a little bad: 2 points, normal: 3 points, a little good: 4 points, very good: 5 points) were evaluated. Indicated.

<When you try without adding anything tofu> division flavor incense elasticity Color Overall preference Example 4.8 4.9 4.8 4.8 4.9 Comparative example 2.1 1.9 3.9 2.5 2.6

<Tofu ingredient analysis table>     division General ingredient Mineral (mg / 100g) Moisture (%) Protein (%) Fat (%) Ash content (%) Carbohydrate (%) Na K Ca Fe Mg P sugars Dietary Fiber General tofu 82.8 9.3 5.6 1.2 1.2 0.2 5 90 126 1.5 - 140 Mushroom Tofu 73.10 11.61 7.77 1.04 0.27 11.13 25.29 270 74.49 3.54 165.80 190 increase -9.7 +2.31 +2.17 -0.16 -0.93 +10.93 +25.29 +180 -51.51 +2.04 - +50

<Tofu ingredient analysis table>  division amino acid( mg / 100 g) Essential amino acid Non-Essential Amino Acids Arginine (mg) Valine (mg) Threonine (mg) Isoleucine (mg) Lysine (mg) Histidine (mg) Methionine (mg) Phenylalanine (mg) Serine (mg) Leucine (mg) Tyrosine (mg) Glutamic acid (mg) Glycine (mg) Alanine (mg) Proline (mg) Aspartic Acid (mg) General tofu 460 320 230 310 390 170 84 320 300 510 240 1100 260 270 340 710 Mushroom Tofu 2520 690 410 650 800 470 140 710 470 1020 530 2580 540 490 640 1510 increase +2060 +370 +180 +340 +410 +300 +56 +390 +170 +510 +290 +1480 +280 +220 300 +800

Referring to Table 1, the tofu produced according to the production method of the present invention can be seen that the taste, aroma, elasticity, color, overall preference is significantly enhanced than the tofu of the comparative example. Referring to Table 2 and Table 3 it can be seen that the tofu of the Example has been increased various nutrients than tofu of the comparative example.

Claims (4)

(a) drying the prepared mushrooms and grinding them to a size of 5 μm to prepare them; (b) pulverized situation mushroom powder: mixing by adding drinking water in a weight ratio of 1: 2 to 1: 5; (c) naturally fermenting the mixed material in a fermentation chamber at 28 ° C. to 35 ° C. for 3 to 5 days; (d) filtering the fermented material by hot water extraction at a high temperature at 90 ° C.-100 ° C. for 1-2 hours; (e) preparing the above-mentioned mushroom extract: drinking water by mixing in a weight ratio of 1: 1 to 1: 10; (f) drying the bean tofu manufacturing bean within 10% of water content and pulverizing it to a size of 10 μm or less in the whole bean curd machine; (g) the pulverized soybeans: (e) mixing the situation mushroom extract in a weight ratio of 2: 1 to 5: 1 by heating to 100 ℃ to prepare soy milk for tofu production; (h) cooling the soymilk for tofu making at 75 ° C. to 80 ° C., and then mixing the soymilk with about 3% of the soymilk volume; (i) putting the above material into various tofu molds and molding by applying pressure for 20 minutes to 2 hours; (j) manufacturing method of the situation mushroom tofu, characterized in that it comprises the step of producing the tofu to the molding is completed. The manufacturing method using the tofu manufacturing machine of the manufacturing process of claim 1, and various tofu produced thereby.  Claims 1 and 2 in the manufacturing method of soybeans by dipping the soybean mushroom with mushroom extract method to prepare a variety of tofu. Tofu products produced by the manufacturing method of claim 1, 2 and 3, and tofu products made from tofu as raw materials.