KR20150094269A - Manufacturing method of blck soybean curd cotaining berries - Google Patents

Abstract

The present invention relates to bean curd comprising a berry flesh or berry juice. The bean curd is manufactured by performing the steps of: manufacturing soybean milk by cooling after immersing, crushing, and boiling the soybean mixed with black beans in order; and solidifying by putting a bean curd solidifying agent after adding with a ratio of 3-10% of the crushed product of the berry flesh or 5-15% of the berry juice to the soybean milk, wherein the berry juice is configured to be stirred by mixing with paste of glutinous rice powder at the temperature of 75-80°C and adding to the soybean milk.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing black bean curd refuse containing berry,

The present invention relates to a tofu containing Berry and a method for producing the tofu, and more particularly, to a method for producing tofu containing various types of Berry juice and pulp, And a method for producing the same.

According to the past literature, the cooking method of tofu in Korea was very diverse, but unfortunately, it was not succeeded, and only Sodubu was passed on as it is.

Currently tofu is produced in a variety of countries including Korea, Japan, China and Taiwan, and it is produced directly in the United States as the number of Asian immigrants is increasing. In Japan and Taiwan, the manufacturing technology of processed tofu is relatively advanced. In Korea and China, processing methods using tofu are being actively developed.

Depending on the form of the product,

 1) sputum: heterogeneous tissue and morphology, coarse tissue, weakness

 2) Normal tofu: relatively firm, resilient, coarse tissue

 3) Forehead: uniform tissue, smooth surface

 4) Others: Frozen tofu, fried tofu, fermented tofu, tofu cheese, yuba, instant tofu, packed tofu,

 Depending on the protein content,

1) Soft Tofu: 5 ~ 7.9%

2) Regular tofu: 8-10%

3) firm Tofu: 11 ~ 11.9%

4) Pressed tofu: classified as more than 20%

As a classification of foods,

1) Tofu: Soybean liquid obtained by using soybean as a raw material and coagulating with coagulant

2) Frontal part: Soybean (100%) is finely powdered, dissolved in water, heated, and coagulated by adding coagulant

3) Yuba: When the soybean liquid is heated to a certain temperature, the film formed is taken and used or processed

4) Processed tofu: Tofu or front of the head is prepared by adding other food, or head or front as it is, or processed by adding other food or food additives.

 How to make soy bean is washed in beans well, soaked in water, then add water to the grinder in small increments and finely. This is called a bean brew, boiling directly in a pot or steam is injected into the heat. When the heating is over, put it in a bag and squeeze it and divide it into bean (soy milk) and beage. When the rice is too cold, it is difficult to squeeze. When it is hot, squeeze the beans as much as possible. When the temperature of the bean is about 70 ° C, add the coagulant to make the protein in the bean product harden. After adding the coagulant, the coagulant which has been sunk after it is sunk, and the bottom settling solid is poured in a box with a small hole in every place, then it is poured, then the lid is closed,

These tofu manufacturing processes are listed as follows: soybean - washing - immersion - grinding - boiling - filtration - soy milk - coagulation -

Since the production technology of soybean curd is widely known, further detailed explanation will be omitted below.

On the other hand, a technique for coloring tofu which adds a plant extract to a bean is disclosed, and a colored tofu can be found on the market.

Korean Patent Laid-Open No. 10-2012-0133412 (2012.12.11) relates to a colored tofu having various colors and containing a health-improving ingredient while maintaining a moist texture, and a production method thereof. The pigmented tofu according to the present invention is prepared by mixing 1 ~ 10% of pumpkin extract, black bean extract, carrot extract and mulberry leaf extract separately in 90 ~ 99% of the bean product, .

Also, a technique relating to the frontal part to which strawberry juice or strawberry powder is added is proposed in Korean Patent Laid-Open No. 10-2012-0022463 (2012.03.12). The present invention describes a method of adding blueberry powder, cold powder, and potato seed powder as a functional ingredient other than strawberry. However, in the present invention, a method of producing tofu containing a method of adding berry juice or berries raw flesh This technique differs from the technique and does not use strawberry or blueberry powder as an additive.

Korean Patent Publication No. 10-2012-0022463 (2012.03.12) Korean Patent Publication No. 10-2012-0133412 (2012.12.11)

The present invention is directed to soybean milk coagulant food containing soybean milk or fruit juice extracted from soybean mixed with black bean and a preparation method thereof and more particularly to a soybean milk coagulant food containing soybean milk, Or flesh of a kind of berries or two or more berrys in a mixed ratio of a certain percentage of the tofu which is solidified by adding the antioxidant antioxidant substances contained in the berry and the effects of vitamin C and vitamin E And to provide nutritional and pharmacological effects of tofu made from black beans and soybeans to provide a more functional tofu.

Black beans and black corn seeds have higher anthocyanin content than commonly known berry, but it is difficult to extract, and the berry type is superior in versatility such as processing into other forms of food such as jam or beverage.

Anthocyanin is a pigment mainly contained in flowers and fruits. It is red, purple, blue, etc. depending on the concentration of hydrogen ions.

Anthocyanins, which are found in many varieties of berries, are noted for their antioxidant properties. Oxidation is the oxidation of cells and oxidation of the cells is old. It is generally accepted by academia that anthocyanins are the most potent antioxidants. Anthocyanins are beneficial to humans and have undergone many clinical trials. Experimental results revealed that the most efficacious effects are antioxidant effects (antioxidant effects), the effect of promoting the re-synthesis of the pigment of rhodopsin in the retina of the eye, the effect of preventing deposits in the arteries, the suppression of cholesterol , Anti-inflammatory effects, and other pharmacological effects.

The effect of tofu, which is made by adding various kinds of berry juice or pulp to soymilk made from soybean and black bean, has the digestibility and absorption rate of 95%, and the addition of nutrients and antioxidants such as proteins, The anti-aging effect and the pharmacological effect of the present invention can be added.

In order to achieve the above object, the present invention provides a method for producing tofu, wherein the berry is added to soybean milk extracted from soybean mixed with 30% to 50% of black soybeans in the form of juice or pulverized flesh if necessary And then putting the coagulant into the mold, molding and cooling and sterilizing the tofu.

In addition, the present invention provides a method for directly adding raw fruit juice or crushed fruit of raw berry containing an antioxidant substance to the head manufacturing process without using artificial coloring matter or sweetener at all, without using berry powder or dried berry .

The problems to be solved by the present invention are not limited to the above-mentioned problems, and other tasks not mentioned here may be clearly understood by those skilled in the art from the following description.

The representative nutrients of soybean are saponin and lecithin. Saponin prevents oxidation of fat in the body and smoothes metabolism. Lecithin is a feature that cleans up cholesterol and triglyceride sticking to blood vessel wall.

Recently, the antioxidant activity of black beans classified as Seoritai, Seomtei, and Oktae has been well known.

The efficacy of black beans eliminates many poisons and has a good effect on promoting the metabolism of the kidneys. People with weak kidneys are cold and metabolism is not smooth, so extra water and fat accumulate in the body. When black beans are eaten, the action of the kidney becomes active, and the body is improved by the body that does not accumulate moisture and fat. have. Black beans are also known to improve symptoms such as diabetes, ears, and gray hair.

In particular, tofu made from black soybean contains protein-rich soybean nutrients, and since it removes crude fiber and water-soluble carbohydrate contained in soybean, it is very easy to digest, and in addition to its inherent advantage of being easy to eat It is known that antioxidant, anthocyanin, is contained in large quantities. With the recent launch of the product, a restaurant specializing in soybeans made of black beans is operated.

Currently, tofu is widely recognized as a global health food. Soybean and tofu, which are well-known foods, are a typical health food that is made into a protein that is rich in essential amino acids and becomes a cancer food.

Tofu is a high-protein food that is digested very well because it removes crude fiber and water-soluble carbohydrate contained in soybeans during the manufacturing process, but unlike ordinary high-protein foods, it has low calorie and saturated fat content and is a protein food that does not contain cholesterol It is an excellent diet food.

The tofu also contains calcium richly to keep teeth and bones healthy. Nutritional composition of black bean (based on 100 g)

 Niacin 2.20 mg, sodium 5.00 mg, protein 34.70 mg, carbohydrate 32.30 mg, potassium 1237 mg, calcium 143 mg, ash 5.1 mg, vitamin B1 0.32 mg, vitamin B2 0,

Vitamin B6 0.54 mg. Vitamin C 0.0 mg Vitamin E 0.83 mg, Dietary fiber 17.1 mg,

Zinc 2.70 mg, folic acid 127.0 mg, phosphorus 516.0 mg, lipid 15.90 mg, iron powder 8.60 mg

Respectively.

Niacin is a type of vitamin B group that is present in food as a vitamin or as a ditofacial, and is known to cause pelagra as a deficiency of niacin.

Black beans contain 35% of high quality vegetable protein, as well as high potassium and vitamin B groups.

On the other hand, according to the kind and effect according to the kind of berry,

1) Blueberry

Blueberries are considered to be 'superfoods' because they have a lot of anthocyanins in fruit vegetables, and anthocyanins are a typical antioxidant. It is known that it is especially good for the eyes, and it is also said that it has been reported that it improves memory and prevents dementia.

It is effective not only for various anti-cancer effects, but also for maintaining blood sugar and detoxifying heavy metals.

2) Acai Berry

Asian berry, which is a palm tree that grows in the Amazon and is called the tree of life by the Indians, has 21 times the ability to absorb harmful oxygen. Blueberries prevent aging by removing harmful oxygen.

It has also been reported that it has antioxidant activity of 55 times of red grapes and 84 times of gold kiwi, and eradicated 86% of leukemia cancer cells.

3) Black raspberry (bokbunja)

In Korea, the powerful antioxidant component of Elajisan and Anthocyanin prevents the aging of the bokbunja, which is a symbol of energetic power, and it stops the diarrhea because it contains tannin ingredient.

It is good for prevention such as breast cancer uterine cancer because it is good when it eats when stomach stomach happens in summer and is rich in vegetable estrogen.

In addition, pectin and dietary fiber, blood cholesterol and diet food is also becoming popular.

4) Black currantberry

Black currant is 55 times more anthocyanin than grape and 387 times more vitamin.

Its antioxidant power is 1.5 times stronger than blueberries, it is rich in gamma linolenic acid, which is known to alleviate women's menopausal symptoms, and has a high vitamin C content.

5) Blackberry

It is a fruit that is used in Europe to make parmesan and jam. It is a black fruit which belongs to the raspberry of the rose family. It is the same kind as raspberry and similar to the bokbunja. Blackberries are black berries as they are named, and are 1 cm to 2 cm in diameter. Origin is North America. It is eaten raw, processed into jam and jelly.

 Black raspberry, black chokeberry and black currant berry, depending on the color is also known as blackberry.

6) Raspberry (Raspberry)

Among the raspberries, red is a raspberry, and black is a raspberry.

It is good for diet and osteoporosis because it strengthens the capillaries and helps blood circulation and it is rich in fiber and calcium.

It is rich in soluble dietary fiber, lowers cholesterol levels, and is rich in omega-3 fatty acids. It is good for indigestion and physiological impurities.

7) Cranberry

Quercetin, mirucetin, and other ingredients prevent colds and heart disease

These ingredients prevent plaque and are good for dental health.

The antibacterial ingredient is strong, it is good for cystitis patients, calorie is low, it gives a feeling of fullness and solves the swelling, and it is popular as a diet food.

8) Chokeberry (Chokeberry aka Aronia)

Red cherry berry, black cherry berry, and purple choke berry are called "Aronia". It also has a nickname of Kingsbury.

Aronia is gaining popularity in the US and Europe because of its antioxidant properties, anthocyanins. Anthocyanins are notable for its excellent antioxidant properties. It is generally accepted by academia that anthocyanins are the most potent antioxidants. Aronia has the highest anthocyanin content among all plants in nature. Anthocyanin content per 100g of plant is analyzed as 1480 mg of Aronia, 320 mg of Asaiberry, 558 mg of wild blueberry, 365 mg of raspberry, 350 - 400 mg of cherry, 200 mg of orange, and 750 mg of eggplant.

9) Mulberry

Mulberry is a mulberry fruit that is known to be effective for hair loss caused by stress, especially for round hair loss.

The blood pressure lowering routine is rich in ingredients to prevent hypertension, anthocyanins 23 times grapes and 9 times black beans.

10) Crowberry

 Vitamin C is abundant and it is good for the hangover resolution by decomposing alcohol.

11) Bilberry

Bilberry is used in Europe as a herb since the 16th century and it promotes the synthesis of antioxidants and collagen to strengthen the tissues of the eye, retina and lens, improve circulation of capillaries, prevent degeneration of eye muscles, reduce intraocular pressure, Improves inflammation, improves vision, and is effective for rheumatoid arthritis. It is especially known as a good berry.

12) Rowanberry

It is known that the content of proanthocyanin, which is an orange red berry with several flavonoids, is the highest among berry. It has been experimentally proven that proanthocyanin, which is a complex compound of about 40 components than single anthocyanin or flavonoid, has a clinically superior effect. In the UK and Europe, I make lots of jelly and jam.

13) Red bayberry (Red bayberry)

Red bayberry "is called" mango "in China and 70,000 myeon in Zhejiang province. Fruit weight is 10 ~ 20g each and only 500won coin size. The sugar content is high at 12 Brix and harvested in July and August. Fruits can be eaten raw

Dried bark is used as hypotensive agent or diuretic, and leaf is used as branching agent. Also, it is possible to cultivate without warming because it is strong in cold tolerance with evergreen and water belonging to sorghum tree. Recently, it has been attempting to cultivate and distribute it by the Agricultural Development Administration.

14) Guitar Berry

Other berry varieties include Saskatoon berry, Gooseberry, Cloud berry and Sea Buckthorn berry.

The tofu containing the beneficial ingredients of black beans together with a dozen kinds of berry which have been studied in the above contents, has an efficacy as a functional food which satisfies the taste of modern people who value health by its excellent pharmacological effect.

As shown in FIG. 2, bilberry, cholberry, crownberry, blueberry, and blackcurrantberry have been analyzed to contain antioxidants including anthocyanins, which are relatively high in anthocyanin content. Compared with apples, oranges and bananas, seven kinds of berry are analyzed to contain excellent anthocyanin, proanthocyanin and other polyphenols.

This invention proposes a method of manufacturing tofu containing such excellent antioxidative substances and black bean nutrients as the age when the life span of a human being exceeds 100 years, and therefore, there is a need for anti-aging substances and antioxidants It can provide the effect of spreading functional food suitable for the needs of the times.

In addition, various colors of berry can be represented by the color of tofu. For example, blackberry type is black, asia berry is dark blue, blueberry is blue, black raspberry is berry purple, mulberry is purple, raspberry or cranberry is red You can express color or pink. Compared with vegetable, which is a conventional coloring material for tofu, it is a coloring material including a bright head color expression as well as a health-friendly ingredient.

In addition, due to the rapid growth of domestic berry seedlings from 2012, it is predicted that various domestic berry will be launched from around 2014. The development and dissemination of tofu containing berry contributes to the increase of income of berry cultivating farmers It will, of course, have a favorable impact on the development of food and beverage products related to domestic berries, which are essential in the future.

Figure 1: Manufacturing process of tofu
Figure 2: Comparison of anthocyanin content and polyphenol content by berry varieties

Hereinafter, preferred embodiments of the present invention will be described in detail.

As an example of the manufacturing process of tofu presented in the present invention,

 First, raw soybeans use high-protein and low-fat soybeans, and the ratio of domestic soybeans is 50% to 70%, and the ratio of seaweed and blackbeast is 30% to 50%.

 Raw soybeans are recommended to use soybeans as raw materials within a short harvest time of one year.

Second, the time required for immersion is 3 to 4 hours in summer, 5 to 6 hours in spring and autumn, and 12 to 13 hours in winter.

Third, since the purpose of crushing is to destroy soybean cells and maximize the extraction of water-soluble substances in cells, excessive occurrence of crushing heat will cause denaturation of protein and decrease extraction yield, and therefore maintenance of low temperature is necessary.

Fourthly, the added amount of water is 5.5 to 8 times of the soybean, and the boiling process is preferably performed at 98 to 105 ° C for 10 to 15 minutes.

However, if a high-pressure vessel is used, the heating time can be reduced to less than 10 minutes.

Fifth, the filtration process can be selected as needed by compression filtration, vacuum filtration, and centrifugation.

Sixth, the addition of berry fruit juice can be added at a ratio of 3% to 10% of the amount of soy milk extracted after filtration, depending on the use of the tofu and the concentration of the head color.

It is preferable that the amount of the berry juice be lowered for the soup or stew or the tofu for grilling and cooking, and the amount of the berry juice be preferably increased for the pudding and the tofu for the tofu. When the berry is added to the pulverized pulp, the amount of the pulp to be added may be 5% to 15% of the amount of the extracted soybean milk. The particle size of the pulverized pulp is preferably 3 mm or less in diameter so as not to hinder the shaping of the tofu .

Seventh, it is preferable that the coagulation is carried out under the coagulation condition at a temperature of 80 to 90 캜, and the coagulant is preferably a mixture of insoluble calcium sulfate and calcium gluconate.

The coagulant may be supplemented with G.D.L (Glucono Delta lactone), which is easy to use as needed, or calcium chloride, which is fast in solidification.

Eighth, because the compression process depends on the yield and shape of the tofu,

It is desirable to gradually increase the pressure for 10 minutes or more to increase the elasticity and yield.

The soaked soy milk is chilled by using a cooling device.

As a result of the experiment to make tofu by adding berry juice to extracted soybean milk, when the juice was used only, the pH of soymilk became higher than the appropriate value of about 6.0 due to the acid contained in the juice. The acid was clogged and the coagulated water and water were separated A problem appeared. In addition, as the water was separated, the juice came out together and the juice could not be uniformly contained in the tofu. As a solution to this problem, glutinous rice flour mixed with berry juice having a sterilization process at about 75 ° C to 80 ° C was added to soybean milk and stirred for 1 minute to 2 minutes, so that soybean milk and juice were not unevenly entangled, It was found that tofu having a distinctive soft texture and fresh taste of berry juice was produced. The amount of glutinous rice flour added per 1 liter of juice was tested to be most appropriate in the amount of 3 ml to ml.

At this time, in order to enhance the flavor of tofu, if necessary, black soybean powder and sweet potato flour can be mixed in a ratio of 50% or less to glutinous rice flour.

In Fig. 1, the manufacturing process of the tofu is shown in order.

The mixture of black beans and soybeans is subjected to immersion - grinding - boiling (heating) - filtration

The tofu is completed by mixing berry juice or berry pulp with glutinous rice paste and mixing with soymilk and stirring - coagulation - sterilization - compression - cooling process.

On the other hand, when the sugar content of berries is measured by using a sugar meter, the sugar content of the flesh is less than 20 Brix at the maximum, and the sugar content of the berry juice added to less than 10% And the intensity of sweetness felt by consumers was measured to be weak. On the other hand, supplements of polyphenols and vitamins were found to be superior, while giving a slightly sour and sweet taste that complemented the slightly salty taste of tofu.

For example, when we measured the sugar content with harvested Arrhiania, the sugar content in the raw sugar was about 10.4 ~ 14.8 Brix.

Depending on the degree of ripening of the pulp, the sugar content may vary slightly depending on the wood, and there may be some errors in the measurement. However, the highest sugar content of the produced Aronia was selected and measured immediately after 3 days of refrigerated storage The sugar content of the emerging Aronia was less than 15 Brix.

Blueberries have a sugar content of about 8 to 12 Brix, and fruits such as apples, pears, and strawberries, which are common fruits, have a sugar content of about 15 to 25 Brix. Therefore, when eating blueberries from other fruits, you can hardly feel the sweetness.

The sweetness of black raspberry, which is the most sweet, is measured at around 25 Brix.

Tofu made by adding juice of sour berry or crushed pulp of raw berry can be fresh and fresh without high sugar content. Tofu is a new form of tofu to meet consumers' And can be variously provided as food materials.

 For example, tofu and soy milk containing berries can be sold as yamu dumplings, tofu lattes, puddings, cookies, cookies, and yogurts after the sugar content is changed by regulating the content of berry.

It will be understood by those skilled in the art that various modifications, substitutions and alterations can be made hereto without departing from the spirit and scope of the invention as defined by the appended claims. will be. Therefore, the embodiments and the accompanying drawings disclosed in this specification are intended to illustrate and not limit the technical idea of the present invention, and the scope of the technical idea of the present invention is not limited by these embodiments and the accompanying drawings. The scope of protection of the present invention should be construed according to the following claims, and all technical ideas which are within the scope of the same should be interpreted as being included in the scope of the present invention.

Claims (4)

Immersing the mixed soybeans in water such that the weight of the mixed soybean mixed with 30% to 50% of black soybeans is 2 to 2.5 times the weight of the raw soybeans;
Adding water to the mixture so that the soybean is 5.5 to 8 times the weight of the soybean soaked and pulverized;
Heating the pulverized mixed soybeans at 98 DEG C to 105 DEG C for 10 minutes to 15 minutes;
Soybean oil was prepared by separating beans from heated soybeans,
Stirring soymilk added with a mixture of berry juice and glutinous rice flour in an amount of 3% to 10% based on the weight of soybean milk at a temperature of 75 ° C to 80 ° C;
Coagulating the soybean milk for 15 to 20 minutes after injecting the coagulant into the container;
A method for manufacturing a tofu comprising the steps of sterilizing and then pressing the solidified soymilk The method according to claim 1,
The berry juice in an amount of 3% to 10% based on the weight of the soy milk is selected from the group consisting of Acaiberry, Chokeberry, Kingsberry, Blakberry, Raspberry, Currentberry, Cranberry, Blueberry, Crowberry, Bilberry, Mulberry, Rowanberry, Lingonberry, Red bayberry, Crowberry, Wherein the at least one juice is selected from the group consisting of Crowberry, Saskatoon berry and Gooseberry mixed with a glutinous rice flour paste in an amount of 5% relative to the juice. Immersing the mixed soybeans in water such that the weight of the mixed soybean mixed with 30% to 50% of black soybeans is 2 to 2.5 times the weight of the raw soybeans;
Adding water to the mixture so that the soybean is 5.5 to 8 times the weight of the soybean soaked and pulverized;
Heating the pulverized mixed soybeans at 98 DEG C to 105 DEG C for 10 minutes to 15 minutes;
Soybean oil was prepared by separating beans from heated soybeans,
Stirring soymilk added with a mixture of pulverized berry pulp and glutinous rice flour in an amount of 5% to 15% based on the weight of soybean milk at a temperature of 75 ° C to 80 ° C;
Coagulating the soybean milk for 15 to 20 minutes after injecting the coagulant into the container;
A method for manufacturing a tofu comprising the steps of sterilizing and then pressing the solidified soymilk Tofu prepared by pressing soymilk added with a mixture of berry juice and glutinous rice flour in an amount of 3% to 10% relative to the weight of soy milk in mixed soybean mixed with 30% to 50% of black soybean

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