KR20120012558A

KR20120012558A - The process of manufecture for no magnesium chloride use of fruit extract

Info

Publication number: KR20120012558A
Application number: KR1020100074569A
Authority: KR
Inventors: 정정철
Original assignee: 정정철
Priority date: 2010-08-02
Filing date: 2010-08-02
Publication date: 2012-02-10

Abstract

The present invention relates to a method for preparing non-water-based tofu using fruit extract, and aims at a general method of preparing tofu using an inorganic coagulant of liver water (MgCl ₂ .6H ₂ O) or calcium (Ca), Lemon, orange, tangerine, tanza and pineapple extracts are used as a coagulant to prepare ganjang tofu. In general, tofu has a lot of vegetable protein and has been consumed by humans for a long time. However, the salt or salt-like properties contained in the liver have been found to cause modern diseases such as high blood pressure and diabetes, as the use of the water is used to make tofu. The process of manufacturing tofu-free tofu has been studied, and many methods for producing functional tofu with nutritional ingredients such as herbal ingredients, chitosan ingredients, mineral ingredients and fruit ingredients have been developed. The present invention provides a well-being tofu rich in vitamins, inorganic nutrients and minerals contained in the fruit extract by coagulating vegetable protein, which is a crystal of tofu, by using the organic acid of the fruit contained in the fruit extract, to prepare ganjang tofu. At the same time, by changing the color of the tofu produced according to the fruit used to propose a new concept of tofu making visual appetite.

Guardian, guardian, vegetable protein, organic acid, mineral, color

Description

The process of manufecture for no magnesium chloride use of fruit extract}

The present invention relates to a method for manufacturing non-water-based tofu using fruit extracts, and more particularly, the method for preparing tofu using a conventional tofu is a cause of the adult disease due to the liver water contained in the tofu. When preparing tofu, using organic fruit extracts extracted from lemon, orange, tangerine, tanza, and pineapple instead of brine, organic acids and natural inorganic substances contained in the extracts of the fruits coagulated vegetable protein contained in soy milk. Natural fruit juice tofu with no water is produced, and the color of tofu produced according to the fruits used is improved, which stimulates appetite while maintaining the tofu's own vegetable protein and nutrition of vitamins, minerals and minerals contained in fruits. The well-being tofu containing the material can be prepared.

Tofu has been prepared for a long time since it has been edible as a human source of vegetable protein for a long time. The manufacturing method is soaked in soybean for a long time in water, and then pulverized. After heating for 2 to 3 minutes, the sebum is removed by using a filter cloth, made with soy milk, and after adding cod water, coagulating with slow stirring for 20 to 40 minutes. After solidification, the mold is transferred to a mold and pressed to remove moisture. To manufacture.

This method has been used for a long time tofu manufacturing method in the factory to produce tofu is just a conventional method of manufacturing the situation.

The technical element of this traditional method is to use liver water to coagulate the tofu, because glycine, the main component of the protein in soymilk, binds with a divalent metal salt to form hydrogen ions of the carboxyl group of the protein. It is well known for its solidification by forming chelates by calcium (Ca) and magnesium (Mg) ions.

Recently, however, as the consumption of tofu increases and mass production is required, methods for preparing fast-acting tofu have been disclosed. These methods add mixed inorganic coagulants mixed with fats and oils and emulsifiers to replace coagulants to promote coagulation. Most of these inorganic coagulants are based on calcium and magnesium substances and can be regarded as the same as the water of the brine.

On the other hand, there is a technology to use marine leachate or dead seawater as a coagulant as an eco-friendly tofu manufacturing method, but this method is to remove the bitter taste from the salt water used as the water, and still use the existing water is used as coagulant It should be seen that the basic technical scope of manufacturing is not exceeded.

Recently, there have been many techniques for manufacturing functional tofu, including mixing herbal ingredients with soy milk, adding flavor ingredients, and adding healthy vegetable ingredients such as fruit ingredients and onions. The addition of the functional ingredient to the method is not the method of making the water free bean curd.

As a method for preparing water-free water, a method of preparing tofu using coagulant by adding fermented kimchi as a slice and using it as a coagulant, but this method is a method of fermenting kimchi by coagulating vegetable protein using lactic acid in fermented kimchi. The quality of tofu varies depending on the fermentation status of kimchi and it is difficult to mass produce it, so it is not economical. The manufacturing method of tofu using natural plant horsetail has disclosed the technology of producing tofu by extracting the coagulation component of the plant itself from natural plants, but these methods can also be used universally and easily by using special plants. There are no drawbacks.

On the other hand, the technology disclosed in the preparation of vegetable tofu coagulant and the method of manufacturing tofu using the same (Korean Patent Laid-Open Publication No. 2002-0092285) uses a mixed solution of persimmon extract and grape extract concentrate as a tofu coagulant to prepare ganjang tofu. In the present disclosure, there is an advantage that it can be used more widely than the tofu manufacturing method using extracts of natural plants such as Schizandra chinensis or Albino japonica, but the tannin acid in persimmon extract or the grape acid in grape extract coagulate the vegetable protein. It is weak and has the disadvantage of adding ethanol and citric acid in order to increase the coagulation power of the protein and denatured coagulation of alcohol by alcohol.

Therefore, the construction technology to be achieved in the present invention can be easily obtained the value of the tofu protein-containing food by preparing tofu using fruit juice produced by squeezing fresh fruits as a coagulant without any additional additives or distillation extraction process. And natural well-being ganjang tofu containing minerals, vitamins, and minerals contained in the fruit juice will be manufactured will contribute to human health as a natural health food.

An object of the present invention for solving the problem as described above,

In the development of ganjang-free tofu manufacturing method, the development of natural vegetable coagulant, which is not a chemical coagulant, and the production of coagulant as a raw material to prepare natural vegetable coagulant. Development of technology for the production of chicken tofu.

In order to achieve the above object, the method of preparing a bean curd tofu using the fruit extract of the present invention is a mixture of lemons, oranges, tangerines, and tangs, which is mixed with a single or two or more orange juice extracts by squeezing the squeezed juice with a filter cloth. 1 to 1L of the pineapple extract extracted by filtering the compressed juice of the pineapple squeezed with a shell with a filter cloth to prepare a fruit extract;

Soybeans are soaked in water for 15 to 20 hours and then soaked in a grinder to make soybean powder. Soybean powder is made 9 to 10 times by volume of soybean powder to make soybean water. Filtering by filter cloth after 3 minutes of heating to remove sebum and preparing filtered soymilk;

When 100 ml to 500 ml of the fruit extract is slowly added to 10 l of the soymilk, the mixture is stirred for 30 minutes or more, and when the vegetable protein in the soymilk solidifies, the coagulum is poured into a mold of a suitable size and pressed to remove moisture. By using the fruit extract is to prepare ganjang tofu.

As described above, the present invention eliminates the cause of geriatric disease caused by the use of the liver because it does not use the brine in the manufacture of tofu, and raw materials for producing fruit extracts used in place of the liver can be easily purchased at a low price in the market. This is possible, and various vitamins, minerals, and inorganic nutrients contained in the raw fruit are contained in the tofu, which has an environmentally friendly effect of becoming a well being tofu.

The present invention will be described in detail through the following examples. However, these examples are for illustrative purposes only and the present invention is not limited thereto.

Example 1

Lemons, oranges, tangerines, pineapples, and tanza (medicinal herbs) were purchased at commercial fruit shops, washed well with clean water, and then grinded with a blender. Using each of the prepared fruit juices, the following fruit extract samples were prepared.

* Mixed juice is prepared by mixing lemon juice 0.25ℓ, orange juice 0.25ℓ, tangerine juice 0.25ℓ, tanza juice 0.25ℓ

[Example 2]

After purchasing soybeans, wash it in water and soak it in water for 17 hours, and call it. Grind it finely for about 8 minutes with a blender to make tofu raw materials, and make it with tofu by adding 10 times of water to the volume ratio of tofu raw materials. After heating, the resultant was compressed while filtration with a filter cloth to extract biji and to prepare soymilk.

Example 3

While slowly adding the sample prepared in [Example 1] to the soymilk prepared in [Example 2] as shown in the following table, the mixture was solidified by stirring with a spatula for 30 minutes while maintaining the temperature of the soymilk at about 85 ° C. The dried coagulum was transferred to a wooden frame prepared in advance, and then pressed to remove moisture from the coagulum, thereby preparing a hand-free tofu using fruit extract.

At this time, the amount of tofu produced per 1ℓ of soymilk was about 400g.

Example 4

The non-fractional tofu sample prepared in Example 3 was similar in quality so that the coagulation process and coagulation time were indistinguishable with the naked eye. As a result of the investigation, the second radish tofu was 85.23% of water, 9.62% of crude protein, 3.83% of crude fat, and 1.18% of ash. The moisture content was similar to that of the general tofu ingredients, and the ash content was slightly lower. Although there was color, the color was not expressed very much. The hardness was 1,528g / cm ² , which showed slightly higher hardness than normal tofu.

On the other hand, the fifth radish tofu has water content of 85.88%, crude protein 9.51%, crude fat 3.72%, ash content 1.17%, hardness is 1,488g / cm ² , and the color is very pale yellow. It was judged that more moisture and weaker hardness than the second waterless tofu was due to the addition amount of pineapple juice contained in the sample prepared in [Example 1].

Example 5

Based on the above [Example 4], there are many natural inorganic substances that coagulate the tofu in the contents of the pineapple. A coagulant sample was prepared by the method of [Example 1].

Example 6

Using the sample of [Example 5] using the extract of the fruitless tofu using the fruit extract in the method of [Example 2] and [Example 3], the results of each strength test was as follows.

According to the results, the mixing ratio of pineapple juice and orange juice is 5: 1, which shows the highest hardness, which is the result of the ratio of the amount of inorganic substances that function as coagulation in pineapple juice and the amount of organic acids contained in orange juice. It is thought that a lot of pineapple juice does not show good hardness.

Example 8

The hardness and chromaticity of the tofu were changed by changing the input amount of the mixed extract using the third mixed extract prepared in Example 6, as follows.

When the result shows that the hardness of the head more you put the prepared coagulant made of a fruit extract or a higher degree of nateu There soy 30㎖ per 1ℓ of producing a head of a hardness of 1,450g / cm ² or more the hardness of the normal head It would be sufficient to add coagulant and the hardness of tofu was not significantly improved compared to the coagulant dose.

According to the results of the experiment, it can be seen that the method for preparing non-seedful tofu using the fruit extract of the present invention can be prepared in the same process as the conventional method of preparing the tofu-free soybean curd and using the fruit extract prepared by the present invention. Because tofu is not contained in tofu, even if it is planted with tofu, which is a vegetable protein source, it is eco-friendly because it can ingest various minerals, vitamins, and nutritional minerals that are abundant in fruit while suppressing the cause of adult disease caused by water. It is considered to have searched how to make tofu as a healthy food.

1 is a soybean photograph according to the present invention

Figure 2 is a photograph of pulverized soybean according to the present invention

Figure 3 is a fruit and fruit powder used in accordance with the present invention

4 is a fruit extract photo according to the present invention

Figure 5 is a photograph of the guardian tofu according to the present invention

Figure 6 is a photograph of the strength of the headless tofu in accordance with the present invention

Claims

In a method for preparing ganjang tofu using fruit extracts;

Preparing a fruit extract by mixing pineapple juice with one or two or more mixed juices of lemon, orange, tangerine, or tanza;

After soaking soybean in water for more than 16 hours to grind to produce a soybean pulverized and then to 9 times or more in a volume ratio of the soybean pulverized by boiling at 100 ℃ for 2 minutes and then filtered with a filter cloth to remove the sesame and to make soy milk; ;

Keeping the soy milk at a temperature of 75 ° C. or more while stirring the fruit extract slowly while mixing the fruit extract into a mold and pressing to remove moisture to form water-free tofu; Manufacturing method.

The method of claim 1,

In the fruit extract manufacturing method,

Lemon, orange, tangerine, one or more of the mixed juice of 1 or more of pineapple juice 1 to 9 l of mixed juice of 1 to 9 liters to prepare a fruit-free tofu using a fruit extract, characterized in that to produce a fruit extract.

The method of claim 1,

In the method of manufacturing the headless tofu,

The method of preparing a bean curd tofu using a fruit extract, characterized in that to prepare a soybean curd tofu by adding 10 to 50ml of the fruit extract of claim 2 to 1L of the soy milk.