KR20120088061A - Soybean Curd and Method of Manufacturing the Same - Google Patents

Abstract

PURPOSE: Bean curd having soft texture, and a producing method thereof are provided to prevent the easy transformation of the bean curd, and to improve the functionality of the bean curd using functional food materials. CONSTITUTION: A producing method of bean curd comprises the following steps: washing and soaking soybeans in water; grinding and boiling the soybeans, and adding 5-15 parts of yam powder by weight and 5-15 parts of fresh yam by weight into 100 parts of soymilk by weight; adding a coagulating agent into the mixture; and compressing the coagulated bean curd for molding. The yam powder is obtained by freeze-drying or hot air drying the yam. The coagulating agent is selected from magnesium chloride, magnesium sulfate, calcium sulfate, glucono delta lactone, or vinegar.

Description

Soybean Curd and Method of Manufacturing the Same

The present invention relates to a bean curd powder and raw hemp added tofu and a method for producing the same.

Tofu is a soybean processed product that provides a lighter taste and fullness than other foods, and is also a source of essential amino acids that Koreans lack in grain-oriented eating habits.

Soybeans can be said to be a high-quality protein source food with a digestive absorption rate of 96% when prepared with tofu rather than itself. In addition, tofu is known to be a good food for growing children, the elderly and patients because of its high mineral content in addition to protein.

Recently, due to economic growth, increasing national income, changing food consciousness, well-being, increasing organic food intake, and increasing the consumption of simple food, the food industry is changing rapidly, and this change is being applied to food called tofu.

As a result of this change, various tofu processing methods are being developed in addition to traditional tofu production. For example, tofu added with food ingredients such as schisandra juice, plum juice, cucumber juice and carrot juice, matcha, spinach juice, and pomegranate concentrate. The development of tofu with the addition of functional food materials such as paprika juice, mineral and vitamin-rich syrup, and turmeric extract. In addition, research has been made on techniques for processing the color of tofu by adsorbing natural pigments to the tofu and extracts for extending the shelf life of the tofu.

Consumers prefer products that have improved functionality by adding functional food ingredients to quality-enhancing products through the addition of general foods. Despite various researches on tofu as described above, they are currently being developed and marketed as prototypes. Functional food material added tofu is rare.

The present invention is to provide a new functional tofu by adding a functional food material to the tofu to improve the functionality and properties of the tofu.

In order to solve the above problems, the present invention provides a tofu characterized in that it comprises 5 to 15 parts by weight based on 100 parts by weight of soy milk and hemp powder and raw horse, respectively.

In another aspect, the present invention provides a method for producing tofu, characterized in that 5 to 15 parts by weight of hemp powder and raw horseweed, respectively, added to 100 parts by weight of soy milk.

In addition, the present invention (a) washing the beans and soaking in water; (b) crushing and boiling the soybeans, and then adding 5 to 15 parts by weight of hemp powder and raw horseweed, respectively, to 100 parts by weight of soy milk; (c) coagulating soymilk by adding a coagulant; And (d) pressing and shaping the solidified tofu.

Tofu added with hemp powder and raw horse according to the present invention is not only rich in nutrition by adding mucin protein, minerals, vitamin C, and dietary fiber, which are functional ingredients of hemp, but also effective in activating digestive and immune functions. There is this. In addition, the texture of the tofu is softened by the addition of hemp powder, but the shape is not easily deformed, and the addition of raw horse gives the chewability of the tofu and improves the solidification rate. Therefore, tofu powder and raw hemp added tofu according to the present invention is rich in nutrition and functional as well as functional tofu, which is expected to be utilized as a food ingredient of various foods.

1 is a schematic diagram showing a manufacturing process of tofu added with hemp powder and raw horse according to the present invention.

Do Dioscorea Family, Dioscorea As a perennial herb belonging to the genus, its origin is known as China, and there are about 600 species in the world, but about 10 of them are used as food resources.

Hemp contains protein, lipids, carbohydrates, calcium, potassium, vitamin C, and fiber. The edible part of the basement is composed mainly of starch, which is considerably higher than taro starch, sesame starch, and sweet potato starch. In addition, the sticky viscous substance contains a large amount of fiber and is composed of protein, minerals, a small amount of glucose, fructose, etc., and is known to have a significant effect on diabetes or diarrhea.

The hepatic physiological activity is known to be a cytoprotective function through antioxidant activity, and it is known that the hepatic protein-containing compound that inhibits free radicals is contained. In addition, hemp has been shown to have a high cholesterol-lowering effect, and the intake of hemp increases the contents of the cecum and the amount of fecal intestinal dilution for carcinogens. In addition, heavy metal removal effect, anti-mutagenicity and immune enhancement effect, prevention of liver and kidney damage, small intestine function improvement effect, etc. In particular, hemp contains various digestive enzymes such as amylase, such as sweet potatoes and potatoes Unlike other underground muscles, it is known to be useful for restoring digestive function due to good digestion and absorption even if it is reproduced without being eaten.

On the other hand, it is called as mountain medicine, okjeong, acho, sanseo, sanwoo, seoyu, sanger, toger, etc. Pulmonary tuberculosis, nourishment, tonic, branch action and anti-inflammatory, cough, detoxification, expectoration, neuralgia, rheumatism is said to be effective. In addition, there are records that boiled or boiled porridge is good for the symptoms caused by the heart, such as ears ringing, head ache, sleep a lot of cold sweating.

Accordingly, the present invention provides tofu, characterized in that it comprises 5 to 15 parts by weight with respect to 100 parts by weight of soy milk and hemp powder and raw horse.

Tofu according to the present invention to which hemp powder and raw horse is added, as described above, is not only rich in nutrition and functional improvement effect of activating digestive and immune function, but also softened tofu but not easily changed in shape. It has the advantage of improving the chewing and coagulation speed of the head.

According to an embodiment of the present invention, the hemp powder and the raw horse may be included in 5 to 15 parts by weight, respectively, based on 100 parts by weight of soymilk used in the manufacturing process of tofu, 6 to 14 parts by weight, 7 to 13 parts by weight, 8 To 12 parts by weight, 9 to 11 parts by weight or 10 parts by weight.

According to one embodiment of the present invention, the hemp powder and raw horse may be included in the same amount, but is not limited thereto.

According to another embodiment of the present invention, the hemp powder may be lyophilized or hot air dried hemp powder, but is not limited thereto. Those skilled in the art may dry and hemp the hemp by a conventional method, or purchase hemp powder. Can also be used.

In another aspect, the present invention provides a method for producing tofu, characterized in that 5 to 15 parts by weight of hemp powder and raw horseweed, respectively, added to 100 parts by weight of soy milk.

More specifically, the present invention comprises the steps of (a) washing the beans and soaking in water; (b) crushing and boiling the soybeans, and then adding 5 to 15 parts by weight of hemp powder and raw horseweed, respectively, to 100 parts by weight of soy milk; (c) coagulating soymilk by adding a coagulant; And (d) pressing and shaping the solidified tofu.

According to an embodiment of the present invention, the soybean in the step (a) may be used soybeans suitable for the production of tofu known in the art, for example, soybeans or frost tea can be used, but is not limited thereto. The washed beans can be immersed in water, for example for 20 to 28 hours, and for 22 to 26 hours, or about 24 hours.

According to another embodiment of the present invention, in step (b), the beans are ground and boiled, and then the soy milk and sesame are separated, and hemp powder and hemp may be added to the separated soy milk. At this time, the hemp powder and raw horse powder may be included in 5 to 15 parts by weight, respectively, based on 100 parts by weight of soy milk, 6 to 14 parts by weight, 7 to 13 parts by weight, 8 to 12 parts by weight, 9 to 11 parts by weight or 10 parts by weight. It can be included as a wealth.

According to another embodiment of the present invention, in the step (c), the coagulant may be at least one selected from the group consisting of magnesium chloride, magnesium sulfate, calcium sulfate, glucose delta lactone (G.D.L) and vinegar. The solidification time can be, for example, 3 to 7 minutes, 4 to 6 minutes, or about 5 minutes.

According to another embodiment of the present invention, the curd tofu in step (d) can be put into the molding die to remove moisture while compression molding. At this time, the water removal time may be, for example, 5 to 15 minutes, 7 to 13 minutes, 9 to 11 minutes, or about 10 minutes.

However, it will be apparent to those skilled in the art that the above detailed process may be modified by applying a conventional tofu manufacturing method known in the art.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail with reference to the following examples. However, the following examples are intended to illustrate the contents of the present invention, but the scope of the present invention is not limited to the following examples. Embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art.

Example  One: Manufacture of tofu

As shown in FIG. 1, foreign matters, cracks, and insects eaten in soybeans (Gosan, 2009) were removed three times in clean running water, and the washed soybeans were immersed in water for 24 hours. Soymilk was prepared using Soylove (model name IOM-801, Rhodic Co., Ltd.). Specifically, soymilk was prepared by adding 1300cc of water to 100g of soybean (weight before washing and immersion) and operating the device for 25 minutes. . After maintaining the prepared soy milk at 70 ~ 80 ℃, the ground horse powder (given local horse) and raw horse (buyeo, 2009) ground each put 10% of soy milk. 7 g of a coagulant magnesium chloride (Micro type) was put in a 2000 cc container, and then mixed with the hemp powder and the soymilk added with the hemp powder. After 5 minutes, the tofu solution solidified with soft tofu was poured into a molding mold on which a bed furnishing was placed, wrapped with a furnish, and the pressing plate was pressed into the molding mold to remove moisture. Tofu manufacturing was completed by placing the mold upside down on the tray where the bedclothes were unfolded so that the head was placed on the tray, then removing the mold and separating the bedclothes.

Experimental Example  One: Investigation of ingredients of tofu

<1-1> ingredient investigation

Moisture content was measured using 105 ° C atmospheric heating, crude fat was determined by Soxhlet's extraction, and crude protein was determined by Kjeldahl nitrogen quantitative analysis (AOAC 1990). The ash content was determined by direct liquefied 550 degree, and the carbohydrate content was determined by subtracting the water content, crude fat, crude protein, and ash content (%) when the sample weight was 100%.

 Measurement results are shown in Table 1 below, YP (Yam Powder) means hemp powder, FY (Fresh Yam) means raw horse. When the hemp powder or raw horse was added, the contents of water, crude fat, crude protein and crude ash of tofu significantly increased compared to the control.

process moisture Crude fat Crude protein Views min Dietary Fiber 0% 82.89 ± 0.24 5.60 ± 0.36 6.32 ± 0.12 0.90 ± 0.01 2.45 ± 0.19 YP 15% + FY 0% 84.75 ± 0.42 5.42 ± 0.58 7.90 ± 0.54 1.52 ± 0.03 4.59 ± 0.21 YP 7.5% + FY 7.5% 83.74 ± 0.14 5.68 ± 0.48 7.78 ± 0.14 1.32 ± 0.14 4.78 ± 0.24 YP 0% + FY 15% 83.21 ± 0.45 5.48 ± 0.18 7.45 ± 0.05 1.24 ± 0.17 4.88 ± 0.15

<1-2> dietary fiber

The reagents used are shown in Table 2 below.

number reagent Explanation One Ethanol solution (1) Add 895 mL of 85% solution-95% ethanol to 1,000 mL with water.
(2) Add 821 mL of 78% solution-95% ethanol to make 1,000 mL. 2 Heat-resistant α-amylase solution Sigma Company Cat. No. A3306 or Termamyl 300 L, Novo Cat, No. 361-6282 or equivalent 3 Protease Sigma Company Cat. No. P. 3910 or equivalent (refrigerated (0-5 ° C.) preservation) Prepare 50 mg / mL in MES / TRIS buffer. Prepare when using. 4 Amyloglucosidase Solution Sigma Company Cat. No. AMG A9913 or equivalent (storage refrigerated (0-5 ° C)) 5 Diatomaceous earth
(Diatomaceous earth) Pickled (Sigma Celite 545 AW.No. C8656) or equivalent 6 Cleaning solution Liquid surfactants (MICRO products from International Products, or equivalent), are prepared in 2% solution with water. 7 MES 2- (N-Morpholino) ethanesulfonic acid (No. M-8250 from Sigma, or equivalent) 8 TRIS Tris (hydroxymethyl) aminomethane (Sigma company No. T-1503 or equivalent) 9 MES / TRIS buffer
(0.05M MES, 0.05M TRIS, pH 8.2 at 24 ° C) Dissolve 19.52 g of MES and 12.2 g of TRIS in 1.7 L of water, adjust the pH to 8.2 with 6N sodium hydroxide solution, and add 2 L of water. If the temperature of the solution is 20 ° C., adjust the pH to 8.1. If the temperature of the solution is 28 ° C., adjust the pH to 8.3. 10 Hydrochloric acid solution (0.561 N) To 93.5 mL of 6N hydrochloric acid, add water to make 1,000 mL.

The test was performed on two specimens and a blank test at the same time.

Samples made of fine powder (degreased if more than 10% fat, and washed with 10% per 1 g of sample with 85% ethanol solution if it contains a lot of sugar) take 1.0 ± 0.005 g (M1, M2) 400 mL of tall beakers were added, and 40 mL of MES / TRIS solution was added thereto, which was sufficiently dispersed by magnetic stirring. 50 µL of the heat-resistant α-amylase solution was added thereto, and stirred and mixed slowly. After stopping with aluminum foil, stirring was continued for 15 minutes in a 95-100 degreeC water bath. Then, it kept at 95 degreeC for 25 minutes. After the reaction, the solution was removed from the thermostatic bath, cooled to 60 ° C, the lid was opened, and the contents were attached to the wall or bottom of the beaker, scraped and dispersed with a reagent spoon, and the reagent spoon and the base wall were washed with 10 mL of water. 100 μL of the protease solution was added to each beaker, capped with aluminum foil, and incubated for 30 minutes with continuous stirring at 60 ± 1 ° C. The lid was removed, 5 mL of 0.561N hydrochloric acid solution was added, shaken to mix, and the pH was adjusted to 4.0-4.7 at 60 ° C. 300 μL of amyloglucosidase solution was added thereto, shaken, mixed, and capped with aluminum foil, followed by stirring at 60 ° C. for 30 minutes, and used as a test solution.

Quantification of total dietary fiber was carried out as follows. To each test solution was added 225 mL of 95% ethanol at 60 ° C. The volume ratio of ethanol and test solution is 4: 1. The beaker was removed from the water bath, and allowed to stand at room temperature for 1 hour for precipitation. 15 mL of 78% ethanol was added to the glass filter, which was previously weighed with celite, and dispersed, followed by suction filtration to uniformly form the celite layer. The test solution was added and filtered, and the residue of the container was washed with 78% ethanol.

The residue was washed twice with 15 mL of 78% ethanol, 95% ethanol and acetone in that order. The acetone was sufficiently aspirated so that no acetone remained, and then dried overnight in a dryer at 105 ° C., and then weighed in a desiccator for 1 hour, and weighed to weigh the filter and celite. The amount of nitrogen was measured for one filter residue, multiplied by 6.25 to obtain a protein amount, and the other filter residue was incubated at 525 ° C for 5 hours, and then the ash content was obtained. A blank test except for the specimen was performed to determine the total dietary fiber content according to the following formula.

The measurement results are as shown in Table 1 above. It can be seen that the dietary fiber content of tofu was significantly increased when the hemp powder or raw horse was added compared to the control.

Experimental Example  2: texture ( Texture ) analysis

Tofu was measured using a Texture Analyzer (Model TNXT2, Godalming, England), and the measurement conditions were TPA test. Measuring type was performed by two bite compression and Cylindrial type 30mm was used. Pre-test speed is 1.0mm / s, test speed is 0.5mm / s, distance is 30%, time is 5.0 seconds and it is measured three times, taking average value and standard deviation, and measuring hardness, springiness and cohesiveness. ), Chewiness, Gumminess were measured.

The measurement results are shown in Table 3 below. It can be seen that the hardness, chewiness and gumminess of the tofu are improved compared to the control when the hemp powder or raw horse is added.

process Hardness Resilience Coherence Chewiness Sword 0% 137.62 ± 4.77 0.89 ± 0.03 0.78 ± 0.01 108.48 ± 4.44 97.55 ± 5.08 YP 15% + FY 0% 140.11 ± 1.33 0.89 ± 0.01 0.78 ± 0.01 109.68 ± 0.54 98.76 ± 0.61 YP 7.5% + FY 7.5% 146.59 ± 0.65 0.89 ± 0.01 0.77 ± 0.01 112.89 ± 0.55 100.32 ± 0.89 YP 0% + FY 15% 165.65 ± 1.32 0.85 ± 0.01 0.74 ± 0.01 121.40 ± 6.05 104.30 ± 4.93

Experimental Example  3: Solidification rate measurement

The coagulation rate was measured by putting hemp powder and raw horse into 75-degree soymilk under experimental conditions and mixing the coagulant and measuring the time required for the soymilk to solidify into agglomerates.

The measurement results are shown in Table 4 below. When the raw horse was added, the coagulation rate of the tofu was faster than that of the control.

process Solidification rate 0% 10min ± 15sec YP 15% + FY 0% 18min ± 45sec YP 7.5% + FY 7.5% 9min ± 12sec YP 0% + FY 15% 6min ± 08sec

Claims (7)

Tofu, characterized in that it comprises 5 to 15 parts by weight with respect to 100 parts by weight of soy milk powder and hemp.
The method of claim 1,
The hemp powder is tofu freeze-dried or hot air dried hemp powder.
A method for producing tofu, wherein 5 to 15 parts by weight of the hemp powder and the raw horse are added to 100 parts by weight of soy milk, respectively.
The method of claim 3,
The hemp powder is lyophilized or hot air dried hemp powder manufacturing method.
(a) washing the beans and soaking in water;
(b) crushing and boiling the soybeans, and then adding 5 to 15 parts by weight of hemp powder and raw horseweed, respectively, to 100 parts by weight of soy milk;
(c) coagulating soymilk by adding a coagulant; And
(d) pressing and shaping the solidified tofu;
How to make tofu.
The method of claim 5,
The hemp powder is lyophilized or hot air dried hemp powder manufacturing method.
The method of claim 5,
The coagulant is at least one selected from the group consisting of magnesium chloride, magnesium sulfate, calcium sulfate, gluconer delta lactone (GDL) and vinegar.

Images