KR20100016965A - Functional soybean curd containing red ginseng extract and method for preparing the same - Google Patents

Abstract

PURPOSE: Functional bean curd containing red ginseng extract and a manufacturing method thereof are provided to improve storability and antioxidant activity, and to reduce the used amount of a harmful coagulant while preventing leakage of harmful components of red ginseng. CONSTITUTION: A manufacturing method of functional bean curd containing red ginseng extract includes the following step: separating soybean into soybean milk and bean curd refuse; heating the soybean milk; adding the red ginseng extract; removing a soybean milk film after cooling the soybean milk; solidifying the soybean milk; and adding 0.5 ~ 2% of the red ginseng extract. The red ginseng extract includes the red ginseng extract which is included in cyclodextrin.

Description

Tofu with red ginseng extract and its preparation {Functional soybean curd containing red ginseng extract and method for preparing the same}

The present invention relates to a bean curd to which red ginseng extract is added and a method for preparing the same. More specifically, the present invention relates to a health functional tofu having excellent shelf life and antioxidant activity by adding red ginseng extract and / or a cyclodextrin contained in a red ginseng extract. It is about.

Tofu is a protein that is disulfide bonds, hydrogen bonds, and minority bonds when glycine, a water-soluble protein of soybean, is combined with metal salts such as Mg ²⁺ or Ca ²⁺ or when it reaches an isoelectric point (pH 4.2 to 4.6) by acid. Coagulates to form gel and precipitate. In addition, tofu is also a high-quality, high-protein food rich in essential amino acids, such as lysine, which is easy to lack in grain-based diets because of its similar amino acid composition. However, the pH of the tofu has a disadvantage that it is easily deteriorated because the pH of the tofu is relatively high and the moisture content is about 80% or more, which is extremely short. Therefore, tofu should be supplied to consumers as soon as it is produced, which is urgently needed for improvement.

In fact, the shelf life of tofu is 24 hours in April and October, 48 hours in November and March, and 3 days in 0-10 ° C refrigeration. Especially in summer, there is no storage capacity that can not exceed one day, so not only the merchandise is low, but also frequent returns, causing great inconvenience in distribution. When the tofu starts to deteriorate, the bacterial count increases with the decay odor from 10 ⁴ to 10 ⁷ CFU / g. In general, it is known that the decay begins when the total number of tofu bacteria exceeds 10 ⁷ CFU / g. In addition, the storage temperature of the tofu may slow down the growth of germs and prolong the shelf-life. These phenomena are reported to be mainly caused by microorganisms during distribution.

Head bupaegyun as is in the aerobic gram-negative bacteria is Acinetobacter (Acineobacter sp.), Gram there are reported, such as negative bacilli of keurep when Ella in (Klebsiella sp.), Etc. The microorganisms head corruption as well as pneumonia, sepsis It is also known as a pathogenic microorganism that causes disease.

Although the domestic tofu market is growing every year, sales are growing while overall production is decreasing. This is because sales of packed tofu, which is relatively high in price, are growing due to increasing interest in safe food and well-being. Therefore, the transition from unpacked tofu to packaged tofu such as Tetra-pack is progressing rapidly, and tends to become more advanced and specialized, such as whole tofu, organic tofu, baked tofu and functional tofu.

Recently, as a plan for improving the quality of tofu and increasing shelf life, studies are being actively conducted to improve the shelf life while supplementing the functionality of tofu by adding natural ingredients containing various bioactive ingredients to tofu. For example, tofu, which contains water-soluble chitosan decomposing substances, tofu that provides antibacterial and functional properties, and tofu that has been contaminated with food using natural coagulants such as Schisandra chinensis or Plum juice. Tofu, ginseng, green tea, algae, chlorella, herbs, milk, red yeast, garlic, and bokbunja are added to the tofu, spinach, cucumber, carrot, and other natural pigments. Various studies have been conducted to improve palatability, storage and antioxidant properties, including color tofu.

In addition, soy milk (soybean juice) contains phytic acid (C6H18O24P6), which reacts with calcium to form an insoluble calcium salt, which causes a problem of lowering the availability of calcium. Looking at the conventional tofu manufacturing method, soybeans are first soaked in water and then ground with water. At this time, protein and various salts contained in soybeans are dissolved in water to form a colloidal suspension of soymilk. Then, a coagulant of inorganic salts such as calcium sulfate, calcium chloride, calcium gluconate and the like is added while boiling the soymilk. At this time, when a coagulant is added to the soymilk, the protein suspended in the colloidal state is precipitated to coagulate to form a gel (tofu). Here, the method of coagulation of soy milk by inorganic salts is made by the glycinein contained in the soybean is charged with negative charge and the inorganic ion which is a cation is bound thereto. As described above, tofu is conventionally produced using a coagulant of inorganic salts. However, coagulants of inorganic salts coagulate the protein to coagulate the head, but also serves to solidify the blood flow into the protein in our body.

On the other hand, a paper titled `` Quality Characteristics and Shelf-life of Calcium Lactate Coagulant (Lee Myung-Ye Kim, Soon-Dong Kim) '' published in the Korean Journal of Food and Nutrition Science, 2004. It can be suggested. However, in this paper, tofu was prepared at the concentration which was the best in the coagulation test for calcium-containing coagulant, and the amount of calcium contained in each tofu was compared. This has the problem that there is no manufacturing method of tofu that can improve the coagulation power while adding calcium in a condition in which coagulation power is not optimal.

Korean ginseng ( Panax ginseng CA Meyer ) is a perennial herb belonging to the genus Araliaceae ginseng ( panax ) and is considered as the best health food or medicine in the world due to various pharmacological actions. Wild ginseng (mountain ginseng) is rare and most of the commercially distributed ginseng is processed from the roots of artificially grown Korean ginseng, and dried ginseng is called white ginseng. . Ginseng has been reported to pharmacological action on various stress relief, liver function enhancement, antidiabetic action, central nervous system, cardiovascular disorders improvement. In addition, the chemical structure of red ginseng saponins (ginsenoside) has also been analyzed, and recently, various bioactive components such as acid polysaccharides, peptides, phenols, polyacetylenes, and essential oils other than saponins have been actively studied. Specifically, studies on antioxidant activity of phenolic compounds, anticancer activity of polyacetylene compounds, organoleptic properties of red ginseng, and the like, in addition to conventional studies on water-soluble and fat-soluble fractions, are examples. In particular, studies showing that saponin, an active ingredient of red ginseng, inhibits the growth of lactic acid bacteria and phytopathogenic fungi, and inhibits the growth of some pathogenic and food-causing microorganisms, is remarkable in terms of preservation and hygiene of tofu. In addition, Rb ₂ in red ginseng saponin and panaxytriol in polyacetylene are known as antioxidant active substances or production promoting substances.

In addition, cyclodextrin is a cylindrical substance in which 6 to 8 glucose is formed into a cyclic structure by treating oligosaccharide obtained by liquefying starch with CGase enzyme. The outer surface is hydrophilic, but the surface of the inner space is hydrophobic and reacts with other organic substances. When the organic matter is enclosed in the hydrophobic pores to form an inclusion complex (inclusion complex). Cyclodextrins are used in a wide range of fields, including food and beverage, pharmaceutical and chemical environment, agriculture, and analysis and purification of unknown components. Cyclodextrins are particularly effective as a useful drug delivery system because they have a function of preventing and stabilizing the scattering of volatile substances and slowly releasing the fragrances, odors and active ingredients of drugs in the pores. Inclusion can also promote or delay the reaction. In addition, since it has an emulsifying function for poorly soluble substances, it is combined with poorly soluble substances such as fat or carbohydrate to make a stable emulsion. Using this principle can be used as an emulsifier or surfactant such as improving the foaming of eggs, replacing sugar esters in the baking process, margarine, mayonnes and the like. In addition, it prevents oxidation and photolysis, thereby stabilizing compounds which are unstable to ultraviolet rays or susceptible to oxidation. Therefore, it is also used to prevent degeneration of natural cows, confectionery, and fading of vegetable juice.

Accordingly, the present inventors have continued efforts to develop functional tofu using red ginseng components, and in the method of preparing tofu by adding red ginseng extract and / or red ginseng extract contained in cyclodextrin, (a) is separated into soy milk and bean curd. Making; (b) heating the soymilk to induce moxibustion; (c) cooling the soymilk and removing the soymilk film; And (d) coagulating the soy milk; preparing tofu, and the functional tofu obtained therefrom improves shelf life, improves antioxidant activity, reduces the amount of harmful coagulant in the human body, and further, extracts red ginseng extract to cyclodextrin. When included, the red ginseng extract was stabilized, and thus the active ingredient was not leaked, and the palatability of the red ginseng was also improved, thereby successfully completing the present invention.

It is an object of the present invention to provide a health functional tofu and a method for producing the same, which have improved storage and antioxidant activity by adding red ginseng extract and / or red ginseng extract contained in cyclodextrin.

In order to achieve the above object, the present invention comprises the steps of (a) separating soy milk and busy; (b) heating the soymilk to induce moxibustion; (c) adding red ginseng extract; (d) cooling the soymilk and removing the soymilk film; And (e) coagulating the soy milk; provides a manufacturing method of tofu excellent in storage and antioxidant activity consisting of.

In addition, the present invention comprises the steps of (a) separating soy milk and busy; (b) heating the soymilk to induce moxibustion; (c) adding the red ginseng extract contained in the cyclodextrin; (d) cooling the soymilk and removing the soymilk film; (e) solidifying the soy milk; provides a manufacturing method of tofu excellent in shelf life and antioxidant activity consisting of.

In addition, the present invention comprises the steps of (a) separating soy milk and busy; (b) heating the soymilk to induce moxibustion; (c) adding red ginseng extract; (d) cooling the soymilk and removing the soymilk film; And (e) coagulating the soymilk; providing tofu excellent in shelf life and antioxidant activity.

In addition, the present invention comprises the steps of (a) separating soy milk and busy; (b) heating the soymilk to induce moxibustion; (c) adding the red ginseng extract contained in the cyclodextrin; (d) cooling the soymilk and removing the soymilk film; And (e) coagulating the soymilk; providing tofu excellent in shelf life and antioxidant activity.

Hereinafter, the present invention will be described in detail.

The present invention provides a tofu excellent in shelf life and antioxidant activity to which red ginseng extract is added, and a preparation method thereof.

Specifically, the present invention comprises the steps of (a) separating soy milk and busy; (b) heating the soymilk to induce moxibustion; (c) adding red ginseng extract; (d) cooling the soymilk and removing the soymilk film; And (e) coagulating the soy milk; provides a method for producing health functional tofu improved storage and antioxidant activity consisting of.

In the step (c), the red ginseng extract is preferably added in the range of 01 to 3%, more preferably in the range of 0.5 to 2%. In addition, it is preferable to include a cyclodextrin containing the red ginseng extract, the red ginseng extract contained in the cyclodextrin is preferably prepared by adding 1 to 50 parts by weight of cyclodextrin to the red ginseng extract to 5 to 30 parts by weight It is more preferable to add and manufacture. In addition, the red ginseng extract can be used for all kinds of red ginseng extract, but it is preferable to use the red ginseng extract (red ginseng component 70 mg / g, solid content 60% or more) manufactured by Geumsan Deokwon Agricultural Cooperative.

In step (a), a certain amount of soybeans are soaked in water, washed, then crushed and filtered to separate soy milk and sebum. In addition, in step (b), the soymilk is preferably heated to 97 ° C. to 98 ° C., and moxibustion is preferably performed for 3 to 5 minutes. In the step (d), the soymilk is preferably cooled to a temperature ranging from 75 ° C to 85 ° C. In the above process, tofu coagulant may be used any kind of coagulant including magnesium hydrochloride, calcium lactate, etc., but the total amount of the coagulant is preferably less than the conventional amount.

As described above, the present invention relates to a health functional tofu excellent in shelf life and antioxidant activity by adding a red ginseng extract and / or a red ginseng extract contained in a cyclodextrin and having excellent shelf life and antioxidant activity. The functional tofu improves shelf life and antioxidant activity by adding red ginseng extract, reduces the amount of harmful coagulants in the human body, and further stabilizes red ginseng components by enclosing the red ginseng extract into cyclodextrin and significantly prevents the outflow of active ingredients and tastes. Can improve the palatability.

Hereinafter, the present invention will be described in more detail with reference to Examples.

However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited by the following examples. The present invention may bring various modifications and changes by those skilled in the art, which should be regarded as included in the spirit and scope of the present invention as defined in the appended claims.

Example  1. Preparation of Tofu with Red Ginseng Extract

In order to prepare tofu to which the red ginseng extract of the present invention is added, general soybeans (preferably domestic soybeans) were selected and then soaked in a boiled water tank (not shown) for a predetermined time. After the soybean soaking process is completed, washed with bottled water, and the washed soaked soybeans were pulverized using a grinder, etc., and separated into soybeans and soy milk using a crushing net. At this time, the grinding net is used having a suitable size according to the application, but here 100 mesh was used. Then, the soymilk poured into the pot by steam was heated until the predetermined temperature of the soymilk separated in the step and the target temperature was adjusted to the range of 97 ℃ to 98 ℃. The steam valve was closed in the above temperature range and steamed for 3 to 5 minutes.

In the next step, the red ginseng extract was added. In the present invention, red ginseng extract prepared by Geumsan Deokwon Agricultural Cooperative (red ginseng component 70 mg / g or more, solid content 60% or more) was used. In addition, the red ginseng extract was added at a concentration of 0, 0.5, 1, 2% (W / W) relative to the dry soybean weight at 90 ℃. Upon completion of the moxibustion process, the heated soymilk was cooled to have a range of 75 ° C to 85 ° C. When the soymilk film was formed wide in the upper layer of the soymilk, the soymilk film was removed. To this, 400 mL MgCl ₂ was added as a coagulant and left to stand for 10 minutes to coagulate the tofu. The coagulum was put into a mold and press-molded at a pressure of 75 psi for 20 minutes, and then cut to a predetermined size (11 × 11 × 5 cm). Tofu was placed in a polyethylene container, 50 mL of immersion distilled water was added thereto, and the film was attached to the container by heat bonding. Then, the film was heat-treated at 85 ° C. for 15 minutes, rapidly cooled, and stored at 15 ° C. for 10 days.

Example 2. Tofu Tissue Investigation

In order to examine the texture of the head to be molded in the present invention, the head is cut into a certain size (2 × 2 × 2 cm), and then the texture analyzer (TA-XT II, Stable Micro System Ltd., UK). ), Hardness, springiness, gumminess, cohesiveness, adhesiveness and chewiness were measured in texture profile analysis (TPA) mode. Measurement conditions include probe 25 mm, graph type force vs time, force threshold 20 g, distance threshold 0.50 mm, test speed 5.0 Mm / s, strain was adjusted to 50%.

As a result, tofu with red ginseng extract showed no significant difference in cohesiveness and adhesiveness, but gummness and chewiness increased in proportion to the concentration of red ginseng. . In addition, hardness and springiness were significantly higher in the group containing 0.5% or more of red ginseng, respectively. Therefore, the addition of red ginseng to the head does not have a significant effect on the cohesiveness and adhesion of the head, but when the red ginseng was added at a certain concentration, it was found that the hardness, elasticity, gumminess and chewiness were increased. In addition, when the red ginseng was added, the hardness of the tofu increased in proportion to the amount of red ginseng, and from these results, the role of red ginseng as a natural coagulant in the production of tofu was confirmed. Therefore, it was confirmed that by replacing some of the chemical coagulant with red ginseng extract can reduce the amount of the existing chemical coagulant (see Table 1). All results in the present invention were tested for significance by analysis of variance, Duncan's multiple range test. The experiment was repeated three times and all statistics were analyzed using the SPSS program.

Example 3. Color Measurement of Tofu

The chromaticity of the functional tofu prepared in the present invention was measured using a color difference meter (CR-300 series, Minolta, Japan) and represented by L (Lightness), a (redness), and b (yellowness) values. At this time, the L, a, and b values of the standard white plate were 97.47, -0.02, and 1.67. As a result, the L-value of brightness decreased as the amount of red ginseng extract increased, and the value of a, the red color, increased as the amount of red ginseng extract increased, and the value of b, the yellow color, increased significantly only at 2%. . This is in agreement with the results of Kim et al. (See Table 2) that L value is lowered and a and b values are increased when ginseng is added.

Example 4. Sensory Test

The functional test of the functional tofu of the present invention was carried out after training 12 test methods and evaluation characteristics of 12 students from the Department of Food and Nutrition, Hannam University. Tofu was provided in a white plate with a constant size (3 × 3 × 1 ㎝) and evaluated by five-point scale method with six items including color, firmness, elasticity, soybean fish taste, red ginseng taste, and palatability.

As the amount of red ginseng extract increased, the dark yellow color became darker. The difference was the most significant when compared with tofu without red ginseng extract and 2% red ginseng extract. Appeared to fall. The taste of bitter red ginseng was also detected proportionally as the amount of red ginseng increased, whereas the relationship between the amount of red ginseng added and fishy taste was not significantly related. The sensory hardness of the tofu was different from the results of the tissue analysis, and no significant difference was detected depending on the amount of red ginseng. Overall acceptability was not significantly different between samples according to the amount of red ginseng added (see Table 3).

Example 5 pH Measurement of Tofu

In the present invention, the pH was measured by a pH meter (MT-220, Metter Toledo, UK) divided into tofu dipping solution and 10% suspension (W / V) homogenized by the saline solution.

As a result, tofu was immersed in sterile distilled water, heat treated at 85 ° C. for 15 minutes, cooled, and stored at 15 ° C. to measure pH of the tofu immersion liquid and suspension at intervals of 2 days for 10 days. According to the results of Park et al., Which measured pH for 14 days while storing tofu at 5, 15, and 25 ° C in the market, the pH decreased very slowly at 5 ° C and rapidly decreased at 25 ° C. In addition, as a result of measuring the pH of tofu immersion liquid which is known as an indirect way to monitor the corruption of tofu, the decrease in pH was delayed compared with tofu without red ginseng extract, especially tofu with 1% and 2% red ginseng. It was found that red ginseng inhibited the growth of microorganisms in tofu immersion solution to some extent. The pH of the tofu suspension was much slower in pH reduction of tofu added with red ginseng extract than the result of measuring the pH of the dipping solution. The pH of the tofu without red ginseng extract decreased sharply from day 2, so the pH dropped to 5.13 on the 10th day of storage, and the tofu with red ginseng showed a tendency of decreasing pH more slowly than tofu without red ginseng. In particular, tofu with 0.5% and 2% red ginseng extract showed a similar tendency to decrease pH (see FIGS. 2 and 3).

Example 6. Turbidity Measurement of Tofu Dipping Solution

In the present invention, the turbidity measurement of the head dipping solution was filtered through Whatman No. 2, and the absorbance of the filtrate was measured at 600 nm with a micro-plate reader (Tecan Trading AG, Switzerland).

As a result, the turbidity of tofu, which indirectly shows the deterioration of tofu, generally increased with longer storage period of tofu, and tofu without red ginseng extract except for 4 days of storage, had higher turbidity than tofu with red ginseng extract. Indicated. Turbidity of tofu immersion liquid showed the biggest change on the 8th day of storage, pH 6 days of storage, and when the tofu was stored at 15 ℃, the rot caused by microbial proliferation significantly increased. In the case of tofu with red ginseng extract, the degree of decay was lower on the 5th and 8th days than tofu without red ginseng extract, and it was judged that red ginseng extract effectively inhibited the growth of microorganisms in tofu soak solution and delayed the tofu decay (Fig. 4).

Example 7 Determination of Total Bacterial Count

In the present invention, the total number of microorganisms present in the tofu during storage was 1 g of tofu, homogenized by adding 9 mL of sterile saline, and then diluted in stages. 1 mL of each dilution was inoculated in plate count agar (Becton Dickinson, USA) medium and incubated at 30 ° C. for 48 hours to determine colonies and colony forming units (g CFU / g). ).

As a result, the total number of bacteria in tofu with red ginseng extract increased logarithmically during storage period, and less in tofu with red ginseng than tofu without red ginseng. Especially, tofu with 0.5% and 2% of red ginseng extract was delayed from the 4th day of storage. The growth of microorganisms inhibited by red ginseng was maintained until the 8th day of storage, and significant difference between samples on the 10th day of storage. There was no. It is known that rot starts when the total number of bacteria of tofu is higher than 1 × 10 ⁷ CFU / g, but tofu without red ginseng extract is added 4 days after storage and tofu added with red ginseng extract after 6 days. The number reached 1 × 10 ⁷ CFU / g, indicating that the tofu decay began. The total bacterial count measurement result supports the pH measurement results of tofu immersion liquid and suspension, and when red ginseng extract is added to prepare tofu which is easily rotted, it was determined to inhibit the growth of microorganisms during storage (see FIG. 5). ).

Example 8. Investigation of Antioxidant Activity of Tofu

In the present invention, the red ginseng extract used to measure the antioxidant activity was analyzed by dilution, and the tofu to which the red ginseng extract was added was homogenized and extracted by hot water extraction at 121 ° C. for 15 minutes in an autoclave. Oxygen radical absorbance capacity assay (ORAC) is a tool for quantitatively measuring and evaluating the total antioxidant capacity (TAC) of foods and beverages. It measures the protective ability of a sample against damage induced by free radicals. . ORAC analysis was performed using ORAC _Roxy (peroxyl radical scavenging capacity assay) and ORAC _{OH ·} (hydroxyl radical scavenging capacity assay). 40 nM fluorescein and 5 mM 2,2 'azobis [amidinopropane] dihydrochloride (2,2'-azobis [2-amidinopropane] dihydrochloride (AAPH)) were used for ORAC _ROO analysis. _{OH ·} analysis 40 nM Floresta _{god, 220 mM H 2 O 2/} 5 μM Fluorescence was measured using CuSO ₄ at an excitation wavelength of 485 nm and an emission wavelength of 535 nm with a GENios fluorescence plate reader (Tecan, Salzburg, Austria). AAPH was used as a peroxyl radical generator and H ₂ O ₂ -CuSO ₄ was used as a hydroxyl radical generator. The results of ORAC _{ROO ·} were calculated by comparison with the curve area protected by 1 μM of Trolox (6-hydroxy-2,5,7,8-tetramethylchroman-2-carbonyl acid), a vitamin E soluble derivative. In addition, the results of the ORAC _{OH ·} are given by subtracting the area obtained when curved in the curved region obtained by the sample was added to H ₂ O ₂ -CuSO ₄ to Floresta new area.

As a result, when AAPH was used as a peroxy radical generator, the peroxy radical scavenging activity of the red ginseng extract increased in proportion to the concentration from 1 to 80 µg / mL (see FIGS. 6 and 8). In addition, when using H ₂ O ₂ -CuSO ₄ as a hydroxy radical generator, the hydroxy radical scavenging activity of the red ginseng extract showed a pro-oxidant activity at 1 to 10 μg / mL, and 20 to 80 μg /. The mL concentration showed hydroxy radical scavenging activity, that is, anti-oxidant activity (see FIGS. 7 and 9). In addition, the pro-oxidant activity at a concentration of 1 to 10 μg / mL indicates that Cu ²⁺ ions are reduced to Cu ⁺ or H ₂ O ₂ is generated by the water-soluble component of the red ginseng extract. It was judged to exhibit pro-oxidant activity, contributing to the generation of hydroxy radicals.

Specifically, the results of ORAC _{ROO ·} showed that the antioxidant activity of the peroxy radical was increased at 1.94, 2.03, 2.15, and 2.37 (Trolox Equivalents, μM) at the concentration of 200 ㎍ / mL of red ginseng added to the tofu. . On the other hand, ORAC _{OH ·} results showed pro-oxidant activity at 0, 0.5, 1, and 2% tofu at concentrations of 200 ㎍ / mL, respectively -4.50, -5.14, -5.02, and -9.42 (Net area). Therefore, it was considered that the water-soluble components present in the tofu as well as the components of the red ginseng extracts exhibited pro-oxidant activity by acting alone or in combination.

Example 9 Preparation of Tofu Added Red Ginseng Extract Enclosed in Cyclodextrin

In order to prepare tofu to which the red ginseng extract contained in the cyclodextrin of the present invention was added, soy milk was obtained in the same process as in Example 1, and steamed.

In the next step, red ginseng extract prepared by adding 10 parts by weight of cyclodextrin to the red ginseng extract was prepared and added to the soymilk obtained above. In the present invention, red ginseng extract prepared by Geumsan Deokwon Agricultural Cooperative (red ginseng component 70 mg / g or more, solid content 60% or more) was used. In addition, the red ginseng extract was added at a concentration of 0, 0.5, 1, 2% (W / W) relative to the dry soybean weight at 90 ℃. Then press-molded in the same process as in Example 1, cut to a certain standard, then packaged and stored.

Example 10 Characterization of Tofu Added Red Ginseng Extract with Cyclodextrin

It was confirmed that the tofu to which the red ginseng extract containing the cyclodextrin contained in the present invention was added showed better characteristics compared to the tofu to which only the red ginseng extract was added.

First, tofu to which red ginseng extract containing cyclodextrin was added increased hardness, elasticity, gumminess, and chewability in tofu tissues more, thus reducing the amount of chemical coagulants harmful to humans (see Table 4). In addition, the tofu chromaticity showed almost the same tendency, but the sensory test showed that the tofu added with cyclodextrin-enclosed red ginseng extract was more pleasant to eat, and the bitter taste of red ginseng was expected to be higher. See Table 5 and Table 6). In addition, in the two types of tofu, the turbidity and total bacterial count of the immersion liquid were measured to be low in the tofu added with the red ginseng extract containing cyclodextrin, which delayed the rot and suppressed the growth of the bacteria. In addition, the antioxidant activity of the tofu was judged to be almost the same in both kinds of tofu.

Figure 1 schematically shows a process for producing a functional tofu of the present invention.

Figure 2 shows the pH change in 15 ℃ immersion liquid of the functional tofu of the present invention. ○: 0% red ginseng extract; Δ: 0.5%; □: 1%; X: 2%.

Figure 3 shows the pH change in the 15 ℃ suspension of functional tofu of the present invention. ○: 0% red ginseng extract; Δ: 0.5%; □: 1%; X: 2%.

Figure 4 shows the change in turbidity in the 15 ℃ suspension of functional tofu of the present invention. ○: 0% red ginseng extract; Δ: 0.5%; □: 1%; X: 2%.

Figure 5 shows the change in the total number of bacteria when stored at 15 ℃ functional tofu of the present invention. ○: 0% red ginseng extract; Δ: 0.5%; □: 1%; X: 2%.

Figure 6 shows the scavenging ability of the peroxy radical according to the concentration of the red ginseng extract used in the functional tofu of the present invention.

Figure 7 shows the scavenging ability of the hydroxy radicals according to the concentration of the red ginseng extract used in the functional tofu of the present invention.

Figure 8 shows the scavenging ability of the peroxy radical according to the concentration of red ginseng extract of the functional tofu of the present invention.

Figure 9 shows the scavenging ability of the hydroxy radicals according to the concentration of red ginseng extract of the functional tofu of the present invention.

Claims (5)

(a) separating into soy milk and sewage; (b) heating the soymilk to induce moxibustion; (c) adding red ginseng extract; (d) cooling the soymilk and removing the soymilk film; And (e) coagulating the soy milk. A method of preparing tofu having improved shelf life and antioxidant activity. The method of claim 1, Red ginseng extract in the step (c) is 0.5 to 2% of the improved storage method and antioxidant activity of the tofu production method characterized in that the addition. The method of claim 1, The red ginseng extract is a manufacturing method of tofu with improved shelf life and antioxidant activity, characterized in that it comprises a red ginseng extract contained in cyclodextrin. The method of claim 3, The red ginseng extract contained in the cyclodextrin is prepared by adding 1 to 50 parts by weight of cyclodextrin with respect to the red ginseng extract, preferably by adding 5 to 20 parts by weight to improve shelf life and antioxidant activity Tofu manufacturing method. A tofu produced by the manufacturing method according to any one of claims 1 to 4, wherein the shelf life and antioxidant activity are improved.

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