KR20120126322A

KR20120126322A - Fermentated bean curd and manufacturing method thereof

Info

Publication number: KR20120126322A
Application number: KR1020110044024A
Authority: KR
Inventors: 장규영
Original assignee: 장규영
Priority date: 2011-05-11
Filing date: 2011-05-11
Publication date: 2012-11-21

Abstract

In the present invention, instead of simply agglomerating soybean, which is a raw material of tofu, with a fermentation broth containing lactic acid bacteria, instead of agglomerating it with a chemical coagulant, the soybeans are agglomerated by a decrease in pH due to the growth (fermentation) of lactic acid bacteria. The fermented tofu and its manufacturing method can be ingested together with lactic acid bacteria with good texture by eliminating soybean salt, especially without the addition of preservatives. It is made by fermentation and aging for 20 to 60 days, wherein the fermentation broth comprises 100 to 150 mg equivalent, 20 to 30 g of garlic, 10 to 20 g of sugar, and 1 to 10 g of salt, based on 1 L of the soybean. It features.

Description

Fermented bean curd and manufacturing method thereof

The present invention relates to a fermented bean curd and a method for producing the same, in particular, the soybeans, which are the raw materials of the bean curd, are mixed with fermentation broths containing lactic acid bacteria instead of simply agglomerated with a chemical coagulant and then aged. By reducing the pH, soybeans are agglomerated so that there is no contamination of heavy metals, and the storage capacity is improved even without the addition of preservatives. will be.

Tofu is inexpensive and nutritious. Recently, tofu has gained much attention as a health food not only in the East but also in the West. In particular, it is the best food that can replace meat for Westerners and 'cheese cheese' for women and is popular as a diet food. The effects of the main ingredients contained in tofu can be summarized as follows.

1. Lecithin

As a neurotransmitter involved in the activity of nerve cells, it is a raw material of acetylcholine, effective in preventing stroke, and can be a beneficial food for test takers, such as test takers and examinees.

2. Isoflavones

It is called phytoestrogens because it acts similarly to female hormones. Menopausal women were given soy or bean curd, which contains a lot of this ingredient, and has been reported to help relieve menopausal symptoms such as hot flashes and insomnia (not medically hormones). Men in their late 40s and early 50s can also benefit from relieving menopausal symptoms.

3. Genistein in Components of Isoflavones

Genistein contained in the isoflavone component has been found to be a kind of anti-cancer component that suppresses the occurrence of breast cancer, lung cancer, ovarian cancer, colon cancer.

4. Saponins

This ingredient lowers blood cholesterol and prevents the formation of lipid peroxide, which is good for preventing arteriosclerosis and hypertension. Especially, it is known as a food ingredient that people who like beef and pork should eat. Saponin is a component contained in large amounts in ginseng and red ginseng.

5. Linoleic Acid and Linoleic Acid

It washes off cholesterol from the blood vessel walls, strengthens the blood vessel walls, and helps with hypertension, arteriosclerosis, and obesity.

6. Unsaturated Fat

Most of the oil in soybeans or tofu is good for vascular health.

In particular, when eaten with tofu is higher than when eaten with soybeans, the absorption rate is 65% when eaten with soybeans.

Tofu can be denatured to insoluble protein in a state in which the protein separated from the soybean is water soluble according to the salt concentration, and it is a compressed product of such insoluble protein, and contains a large amount of effective bioactive substances as described above.

Looking at the manufacturing method of the conventional tofu as follows.

First, after washing the soybeans as a raw material, soaked in water, boil them, crush them, remove soybean meal (bean curd), etc., and then compress and shape them by adding a coagulant to the soymilk obtained by coagulation. In Korea, it is easily understood by those skilled in the art to make tofu by using such a method for a long time.

However, conventionally, tofu is made using what is called 'salt water' collected from sea water, and the manufacturing method of such tofu is not newly developed in the conventional manufacturing method. Gansu is originally a by-product of the process of storing salt in the air for a long time to get clean salt, absorbing moisture in the air by using the salt's deliquescent properties, and then dissolving and removing components other than the salt itself. Therefore, various components in seawater are dissolved in the salt water, and it is known that cations such as magnesium play an important role in making tofu. On the other hand, the use of brine has the problem of heavy metal contamination.

In addition, in the case of tofu, it is common to eat it when it is warm immediately after it is manufactured, so that the taste of the tofu itself can be felt, and that it cannot be stored for a long time even when refrigerated. It is also difficult to store a day in the non-refrigerated state (28 ℃).

In addition, the tofu prepared by the conventional method still does not completely remove the soybean fish smell, which is a problem due to the soybean raw material, and thus the texture is poor, so the tofu is still in spite of nutritional excellence as described above. The disadvantage is that many people do not like it.

The present invention was devised to solve the problems of the prior art as described above. Instead of simply agglomerating soybean, which is a raw material of tofu, with a coagulant, it is mixed with a fermentation broth containing lactic acid and then matured. Fermented tofu and its manufacturing method that can be taken together with lactic acid bacteria while having a good texture by eliminating soybean salt by removing contaminants of heavy metals by condensing soybeans by pH reduction according to the present invention. The purpose is to provide.

As described above, the fermented tofu for achieving the object of the present invention is made by adding a fermentation broth to boiled and cooled soybean water and fermenting and ripening at room temperature for 20 to 60 days, wherein the fermentation broth is based on 1 L of the soybean. Characterized by consisting of the United States 100 to 150mg, garlic 20 to 30g, sugar 10 to 20g and salt 1 to 10g.

In addition, in the method for producing fermented tofu of the present invention, (1) 500 g of soybeans are placed in 500 ml of water and soaked for 8 to 12 hours, the soybeans are crushed, filtered, and then cooked at 80 to 95 ° C. Soybean preparation step to prepare; And (2) adding fermentation broth to the soybean water and fermenting and aging for 20 to 60 days at room temperature, wherein the fermentation broth is equivalent to 100 to 150 mg, 20 to 30 g of garlic, 10 to 20 g of sugar, and salt based on 1 L of the soy water. Characterized in that it comprises a; fermentation step consisting of 1 to 10g.

After the fermentation step may further comprise a post-treatment step of separating and molding the solids obtained in the fermentation step.

According to the present invention, instead of simply agglomerating soybean, which is a raw material of tofu, with a fermentation broth containing lactic acid bacteria, instead of simply aggregating it with a chemical coagulant, the soybeans are agglomerated by a decrease in pH due to the growth (fermentation) of lactic acid bacteria. There is no pollution of heavy metals, and the storage capacity is improved even without the addition of preservatives, and in particular, the fermented tofu and the method of preparing the same can be used to remove lactic acid soybeans and have excellent texture.

Hereinafter, the present invention will be described in detail with reference to specific examples.

Fermented bean curd according to the present invention is made by adding a fermentation broth to boiled and cooled soybeans and fermenting and aging for 20 to 60 days at room temperature, wherein the fermentation broth is based on the equivalent of 1 liter of soybean water 100 to 150 mg, garlic 20 to It is characterized by consisting of 30g, 10 to 20g sugar and 1 to 10g of salt.

According to the present invention, it is possible to prepare tofu by coagulating soy protein in soybeans, especially by raising the pH through lactic acid fermentation by lactic acid bacteria contained in the same constituents constituting the fermentation broth, especially without using brine. At the same time, ferment the garlic together to remove the unique Arin flavor of garlic, and give the produced tofu unique sweetness and sourness to remove soybean paste from the conventional tofu, which can be consumed with lactic acid bacteria with excellent texture. It is characterized by providing a fermented tofu.

Soybean water, which is one of the main ingredients of tofu in the above, is soaked in soybeans, soaked in soybeans, crushed soybeans, filtered, heated, cooked, and left to cool to room temperature. It is to be understood that the preparation of such soybeans is well known to those skilled in the art of preparing tofu.

In the present invention, by adding a fermentation broth to the soybean prepared as described above, and fermented and aged at room temperature for 20 to 60 days.

Herein, the fermentation broth comprises 100 to 150 mg of equivalent US, 20 to 30 g of garlic, 10 to 20 g of sugar, and 1 to 10 g of salt, based on 1 L of the soybean water.

Dongchimi is a kind of kimchi soup called Dongchimi, and Dongchimi refers to kimchi that is soaked in boiled broth by boiling whole or large slices of radish for a while, and it is a kind of food widely used in Korea since ancient times. In a dictionary sense, Dongchimi is divided into winter and summer and summer, and winter Dongchimi is small, spicy and watery radishes are picked and washed clean. Roll the radish in salt, put it in a jar, and leave it for 2 days. At this time, salt is soaked in radish, so that water and water-soluble components of radish are released, and broth is formed. When this happens, prepare salted water, put garlic, ginger, and whole green onions in a gauze bag so that they do not float between radishes. It's even better to put the peeled pears in the bucket. Dongchimi, which is eaten in spring and summer, cut radishes into squares of moderate size, and then marinated them in salt for a short time. Pour water and season with salt. Put cucumbers and pears together to improve the color and taste. In particular, as the fermentation of Dongchimi broth proceeds, as the acidity increases, the hydrogen ion concentration (pH) gradually decreases, and microorganisms are generated in the broth in the order of lactic acid bacteria, yeast and decaying bacteria. The reason why the same level of digestive ability is the same is because the amylase in various vegetables, green onions, peppers, garlic, and ginger has melted into the same country through the process of salt pickling. It is also known that yeast produces or secretes digestive enzymes.

In the present invention, the soybean protein in the soybean is coagulated by using lactic acid bacteria present in the same value in the US, so that the coagulant is solidified while fermenting the soybean, in addition to the flavor of the lactic acid bacterium, it is possible to prepare tofu without the use of water, such as soybeans. Shi, garlic is fermented together to eliminate the unique fishy smell.

In the production of tofu according to the present invention, the fermentation broth is added to the soybean water as described above, and is fermented and aged at room temperature for 20 to 60 days. The fermentation by the fermentation broth of the soybean can be terminated when the lactic acid bacteria are proliferated to the point that viscous in the soybean water and carbonic acid is generated as the fermentation proceeds, which can usually be achieved by fermentation at room temperature for 20 to 60 days. If the period of fermentation is less than 20 days, there may be a problem that the sufficient fermentation and coagulation of soy protein is not enough, on the contrary, if more than 60 days, the spoilage caused by the decayed bacteria is also not appropriate for the production of tofu There may be disadvantages.

Herein, the fermentation broth comprises 100 to 150 mg of equivalent US, 20 to 30 g of garlic, 10 to 20 g of sugar, and 1 to 10 g of salt, based on 1 L of the soybean water. This recipe is set by the inventor's repeated method of trial and error, and when the same amount US in the fermentation broth is used in less than 100 mg, the fermentation will not be sufficient or the fermentation takes too much time. Conversely, exceeding 150 mg may also be inappropriate for fermentation of soybeans. Garlic in the fermentation broth is a component used to remove soybean flour in tofu obtained in the production of tofu according to the present invention. Garlic is a perennial plant of the monocotyledonous plants liliales lily, scientific name Allium scorodorpasum there is . viviparum Regel , a class of lilies, is native to western Asia. The size of the flower stem is about 60cm. Generally chopped and used as a food seasoning. Or when you eat meat, you can grill it and eat raw garlic with red pepper paste. Another name is San (蒜). In the old document, "Specialty Mechanism," it is said that "the taste is very fresh, and it has become manal → malal → garlic." The ancient text "Primary herb" states that "the garlic from the mountains was produced in the mountains, the wild in the fields was wild, and the cultivated was the mountains." Later, there was a record that Tosan had a large Daesan (大蒜) coming in from the West Station, and that the mountain was called Sanshan. In the old document, 'Disagreement', Daesan was classified as garlic, Sosan and Jisan. Native to western Asia, it is grown everywhere. Flowers are white purple, many asexuals run between flowers, and there are 6 fragments, and the outer one is large. The scales, leaves, and peduncles have a peculiar smell, and the dried scales are called Daesan. Garlic contains carbohydrate, protein, fat, fiber, ash, and vitamin C, and l5 kinds of amino acids including glutamic acid were identified. The odor and sour ingredient is an aryl sulfide oil containing a substantial amount (about 2.62%) of allin, the parent of allicin. Other beta-carotene, beta-sitosterol, coffee acid, chlorogenic acid, diallyl sulfide, ferulic acid, geraniol, camphorol, linalool, olenolic acid, paracoumaric acid, phloroglucinol, phytic acid, Quercetin, rutin, s-allylcysteine, saponin, sinafic acid, stigmasterol, calcium, folic acid, iron, magnesium, manganese, phosphorus, potassium, selenium, zinc, vitamins B1, B2, B3, C. Garlic is also considered as one of the most frequently reported foods in the press because of its excellent health-promoting effects. It is known to lower blood pressure, inhibit thrombus formation, reduce bad cholesterol, prevent stomach cancer, and boost immune function. Garlic smells because of an ingredient called allicin. Allicin inhibits the growth of bacteria in the body and destroys mold and yeast. In addition, garlic has a lot of mustard oil, which stimulates appetite, promotes the secretion of gastric juice, promotes peristalsis and diuretic action of the intestines. Garlic is also known as an excellent toxin emitter. Garlic is known to have strong penetrating ability to dissolve mucus accumulated in the sinuses, bronchus and lungs, excrete intestinal parasites and fix dysentery.

In particular, in the present invention, by lactic acid fermentation of garlic with soybean water, by removing the garlic-specific fermentation by lactic acid fermentation of garlic, improve the flavor and at the same time, the flavor of the low oil contained in garlic in a large amount of soybeans It is characterized by removing fishy smell and making it easy to prepare tofu to eat.

The sugar in the fermentation broth functions as a food for lactic acid bacteria to promote fermentation by lactic acid bacteria. If less than 10g of sugar is used, there may be a problem that the fermentation proceeds slowly or not enough, and conversely, more than 20g may not be helpful for proper fermentation of lactic acid bacteria. In addition, the salt in the fermentation broth also serves to inhibit the propagation of other germs other than lactic acid bacteria, it can be understood as one of the seasonings used essentially during fermentation in Korean traditional foods. Even when the amount of the salt used exceeds the range of 1 to 10g may also be a problem that is not preferable for the proper fermentation of lactic acid bacteria.

The soybean preparation step (1) comprises putting 500g soybeans in 500ml of water and soaked for 8 to 12 hours, crushed soybeans, filtered, cooked at 80 to 95 ° C, and cooled to prepare soybeans. This process is understood to be well known to the tofu makers.

In the fermentation step of (2), the fermentation broth is added to the soybean and fermented and aged at room temperature for 20 to 60 days. The fermentation broth is equivalent to 100 to 150 mg of garlic, 20 to 30 g of garlic, and 10 sugars, based on 1 L of the soybean. To 20 g and 1 to 10 g of salt. Each component constituting the fermentation broth, including the amount of the fermentation broth in the fermentation step, is similar to the above description, and repeated descriptions will be avoided.

The fermentation step as described above is completed after the growth of lactic acid bacteria to the point that the viscosity occurs in the soybean, carbonic acid occurs, the tofu is prepared by the completion of the fermentation step as described above. The coagulation of soybeans by lactic acid bacteria occurs at the isoelectric point, which is an electrical neutral, and at this isoelectric point, the amount of (+) (-) charges is the same, so that the whole molecule is electrically neutral. Soybean protein has a pH of about 4.5 Is isoelectric point. Therefore, the isoelectric point as described above is a degree that can be achieved by fermentation of lactic acid bacteria.

At this time, the tofu has not yet been compressed and molded, and has the shape of the soft tofu, which is edible as such.

On the other hand, after the fermentation step may further comprise a post-treatment step of separating and molding the solids obtained in the fermentation step. The post-treatment step filters the solids from the fermentation product obtained by the end of the fermentation step and separates them into a mold of an arbitrary shape, usually called a tofu plate (usually poured into a mold of the shape of a cuboid, compressed and It may be configured to remove the molded into a shape such as a hexahedron, such a post-treatment step will be readily understood by those skilled in the art.

It is possible to manufacture the tofu according to the present invention as described above, and thus obtained tofu is solidified into the tofu without using the commonly used 'scapula' can prevent the problem of heavy metal contamination inherently, lactic acid bacteria as dominant species Due to the growth of other germs do not proliferate, the deterioration is not good (can be stored for about 6 days at 28 ℃ in the summer), the texture is improved by acidity by lactic acid bacteria, and also by fermenting garlic together, By eliminating it can also represent a high texture, ingesting tofu can also be taken with lactic acid bacteria to have health benefits, especially gut flora to benefit the gut health.

Hereinafter, preferred embodiments and comparative examples of the present invention will be described.

The following examples are intended to illustrate the invention and should not be understood as limiting the scope of the invention.

Example

2 kg of soybeans were poured into 2 L of water and soaked for 10 hours, and then, the soybeans were crushed, filtered, cooked at 90 ° C., cooled and prepared soy water, and fermented broth was added to 4 L of soy water at room temperature (about 20 ° C.). Fermentation was carried out for 30 days. At this time, the fermentation broth was prepared by mixing the same amount of 450 mg, 100 g garlic, 60 g sugar and 20 g salt based on 4 l of the soybean water.

Comparative example

As a comparative example, the following experiment was performed using tofu that was solidified using salts such as calcium sulfate (CaSO ₄ ), magnesium chloride (MgCl ₂ ), calcium chloride (CaCl ₂ ), and the like as commercially available tofu.

Experimental Example One

Conservation Experiment

The tofu of the Examples and Comparative Examples were stored under the same temperature (based on 28 ° C. of summer) and humidity, and the preservation was tested. As a result of the experiment, the tofu of the Comparative Example had a bad smell after one day (about 25 hours) and the tofu tissue. This receding decay phenomenon, but in the case of the embodiment according to the present invention, it was confirmed that the decay phenomenon without a change in smell and tissue for about 6 days. This is considered to be due to the fact that the decaying bacteria did not proliferate in the tofu by the lactic acid bacteria used in the preparation of the tofu.

Experimental Example 2

Sensory test

The heads of the Examples and Comparative Examples were subjected to the sensory test, and the test panel randomly selected 50 persons from all ages (15 to 65 years) to construct a panel, and to each member of the panel, the heads of the Examples and Comparative Examples were sequentially After tasting, I asked for evaluation on the texture such as taste and smell.

As a result of the sensory test, 38 out of 50 people expressed the opinion that the tofu of the Example was more delicious and savory in taste, and 45 out of 50 people did not feel soy smell in the tofu of the Example in smell. .

Therefore, in the sensory test, it was confirmed that the tofu (example) according to the present invention is more preferred in both taste and smell.

The present invention can be used in the industry of manufacturing and distributing tofu.

Although the present invention has been described in detail only with respect to the described embodiments, it will be apparent to those skilled in the art that various modifications and variations are possible within the technical scope of the present invention, and such modifications and modifications are within the scope of the appended claims.

Claims

It is made by adding fermentation broth to boiled and cooled soybean water and fermenting and ripening at room temperature for 20 to 60 days, wherein the fermentation broth is equivalent to 100 to 150 mg of garlic, 20 to 30 g of garlic, 10 to 20 g of sugar, and 1 liter of soy water. Fermented tofu, characterized in that comprises 1 to 10g of salt.

(1) 500 g of soybeans in 500 ml of water and soaked for 8 to 12 hours, the soybeans are crushed, filtered, and then cooked at 80 to 95 ° C., and then cooled to prepare soybeans; And
(2) adding the fermentation broth to the soybean water and fermenting and aging for 20 to 60 days at room temperature, the fermentation broth is equivalent to 100 to 150 mg, 20 to 30 g of garlic, 10 to 20 g of sugar and salt 1 Fermentation step comprising to 10g;
Fermented tofu manufacturing method characterized in that it comprises a.

The method of claim 2,
After the fermentation step, the method of producing a fermented tofu further comprising a post-treatment step of separating and molding the solids obtained in the fermentation step.