KR20170025602A

KR20170025602A - Functional head and a manufacturing method using a sumac extract without the use of a protein coagulant

Info

Publication number: KR20170025602A
Application number: KR1020150122292A
Authority: KR
Inventors: 임동미
Original assignee: 임동미
Priority date: 2015-08-31
Filing date: 2015-08-31
Publication date: 2017-03-08

Abstract

According to the present invention, coagulation of tofu is realized by inserting a Rhus javanica L. extract, a natural protein coagulant, instead of using a protein coagulant containing magnesium sulfate, magnesium chloride, sodium components, etc., so tofu which is useful to health can be provided. According to the present invention, in the tofu coagulated by a Rhus javanica L. extract, effectiveness of Rhus javanica L. leaves is added, so the tofu can be used as health functional food. Moreover, savory and simple taste in comparison with existing tofu, excellent elasticity as well as softness, and texture like chewing meat can be provided, so the tofu coagulated by a Rhus javanica L. extract can be used as new health food which meets the preference of eaters unlike existing tofu. Thus, the tofu coagulated by a Rhus javanica L. extract has a value as new wellbeing food which is added with functionality, while keeping advantages of the tofu. The method comprises the following steps: acquiring a Rhus javanica L. extract; separating soybean water and tofu residues; mixing the Rhus javanica L. extract and the soybean water; and making soft tofu.

Description

TECHNICAL FIELD The present invention relates to a functional soybean curd without a protein coagulant and a method for producing the functional soybean curd,

The present invention relates to a functional tofu preparation method using a rheumatoid arthritis extract instead of a protein coagulant without using a protein coagulant, and more particularly to a functional tofu without a protein coagulant prepared using a rhododendron green leaf extract and a preparation method thereof

In the history of tofu, the production method of tofu has brought many changes to the present, but the coagulant of soybean protein, which is necessary for the production method, is being developed and studied, but the protein coagulant is not beneficial to the human body.

The protein coagulant is mainly composed of magnesium chloride (MgCl2) extracted from seawater. It is a yellowish liquid with a bitter and bitter taste and has a very high water-soluble property.

In recent years, magnesium sulfate (MgSO 4), calcium sulfate (CaSO 4), glucono delta lacto (GDL) and the like have been used as substitute protein coagulants, but currently used protein coagulants are industrially manufactured.

Protein coagulants are salty, yellowish liquids in which the salt draws moisture into the air and melts out. However, protein coagulants have been banned from use due to marine pollution problems. Protein coagulants are removed from impurities and magnesium chloride, which is an important component, is separated and used as a food additive.

In other words, the commercially available protein coagulant is not a traditional protein coagulant, but rather a magnesium chloride additive that has undergone a single chemical process. In addition, as a coagulant, in addition to magnesium chloride as a protein coagulant, a coagulant such as calcium sulfate or GD L may be used, which is caused by the fact that the tofu is being produced in a large scale and the productivity is focused.

MgCl2 (magnesium chloride), a protein coagulant, acts to coagulate proteins in the body, which coagulates the proteins in the blood vessels and becomes the main cause of thrombosis and blood pressure.

In general, it is easy to overestimate just how high the nutritional value of protein is, and how badly it affects human health when a large amount of protein coagulant is ingested.

There is salinity in the salt water, iron in the salt, and arsenic in the iron. It contains this arsenic in the protein coagulant used to make the tofu.

Protein coagulants containing arsenic are poisonous substances that lose their lives when consumed in large quantities. Even if taken in small quantities, they accumulate in the body, causing the blood to be cleansed and converted into toxins.

Then the blood turns into blood (turbid blood), which is the blood (blood) and blood vessels (hardening) due to hypertension (hypertension) causes.

If the blood circulation is not smooth and the blood vessels become stiff and cramped, there are many cases of paralysis in addition to hypertension, and the paralysis is divided into nerve palsy hemispheric hemispheric hemorrhoids (whole body aches).

Therefore, tofu can not do arsenic in the protein coagulant during the manufacturing process, so it is wise to refrain from ingesting large quantities and avoid ingestion of poisonous poison.

The problem is that the seawater is polluted by the environmental pollution and the seawater is somewhat polluted, and not only the heavy metals to be detected in a small amount but also the foreign substances generated in the process of producing the salt in the tortoises are detected, Detection of impurities in the coagulant was shown on TV pro. (MBC morning)

Therefore, there are various kinds of protein coagulants, but there is no protein coagulant that is beneficial to the human body desired by consumers. The purpose is to manufacture tofu using natural protein coagulant extract, rheuminae instead of harmful protein coagulant.

The present invention relates to a method for preparing a natural protein coagulant extract, which is free from a protein coagulant containing magnesium sulfate, magnesium chloride and sodium component harmful to the human body, And a manufacturing method thereof.

The above object of the present invention can be achieved by a method for producing rhuchinifera, comprising the steps of mixing Rhus javanicus with water at a ratio of 1: 3, boiling at 90 to 120 ° C for 3 to 5 hours,

Selective Washing After the beans are soaked in water, the beans are ground in a grinder and mixed with a small amount of purified water to separate the beans and beans;

The bean product obtained in step 2 is boiled at room temperature, and the rush extract obtained in step 1 is added thereto and stirred at a low speed,

The method of manufacturing a functional cigarette according to the present invention includes the steps of:

The soymilk obtained in the above step 3 is poured into a mold having a filter cloth,

And a control unit. Wherein the rush extract of step 3 is added.

According to the present invention, it is possible to provide a healthy tofu so that the coagulant action of the tofu can be achieved by introducing a natural protein coagulant extract, RK, without using a protein coagulant containing magnesium sulfate, magnesium chloride, .

The natural protein coagulant of the present invention can be used as a health functional food by adding the efficacy of rhus leaf to soybean, and is more soft and refreshing than ordinary tofu, has a soft elasticity, and has a meat-chewing texture It can be used as a new favorite food and health food differentiated from the old tofu. The natural protein coagulant of the present invention is valuable as a new well-being food added with functionality while taking advantage of tofu.

1 is a flow chart showing a head manufacturing process according to the present invention,
2 to 9 are photographs showing a head manufacturing process according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a flow chart showing a manufacturing process of a head according to the present invention, and FIGS. 2 to 9 are photographs showing a head manufacturing process according to the present invention.

As shown in Figs. 1 and 9, the manufacturing process of the tofu according to the present invention comprises:

Step 1 to obtain a fresh leaf extract of rhododendron;

A step 2 of grinding soybeans to form a bean product;

A step 3 of mixing the extract of rattan with the beans;

Mixing the particles to form a soymilk;

And 5) the tofu is completed by pouring the soymilk into the filter mold and press-molding it;

.

Each step is described in detail as follows.

Step (C1)

1 kg of directly grown rhododendron leaves are mixed with 30 L of water at a ratio of 1: 3 and boiled at 90 to 120 ° C. for 3 to 5 hours to obtain a rattan extract (see FIGS. 2 and 3).

The obtained rattan extract is mixed with 340 g of rattan extract for 1 kg of bean product.

Rhus chinensis is also known as a hornblende tree or rhinoceros.

The rhusi is distributed mainly in Korea, Japan, China and India. It belongs to the lacquer tree, but unlike other lacquer trees, it is not toxic.

Rhus wood contains a large amount of tannin and polyphenols.

The tannin ingredient has a detoxifying effect. It has the effect of discharging alkaloid, which is a poison ingredient, out of the body, and is effective for intractable skin disease, atopy, psoriasis dermatitis.

In addition, tannin binds to proteins and kills pathogens, and it also coagulates proteins in single-celled animals.

There is also the efficacy of tannins that protect the intestinal and upper mucous membranes and treat diarrhea and dysentery.

Also, when it is bitten by insect pest and it is swollen red, it can be said that it is tannin of rusk tree which has fever, swelling, and the effect of anti-inflammation.

The polyphenols of the rhusi are cholesterol in the body to prevent absorption into the digestive tract, thus lowering cholesterol levels and improving blood flow.

In addition, it converts the active oxygen in the body into harmless substance and removes the active oxygen which is the cause of various diseases, thereby helping to maintain health and prevent diseases.

It has good efficacy to maintain blood vessel elasticity and prevent skin aging.

Because of the abundance of polyphenols, rhusm is good for anti-cancer, anti-inflammation, antioxidant, cholesterol reduction, prevention of heart disease, prevention of dementia, skin diseases and skin beauty.

Step 2 (C2)

The beans are washed, poured into containers, poured in water, and then inundated for 7 hours in the summer and 12 hours in the winter.

Then, the so-called beans are ground into grinders such as a mill or a mixer, and ground while mixing a small amount of purified water to produce beans (see FIG. 4).

Step 3 (C3)

The boar is boiled and the rattan extract is mixed (see Fig. 5).

The rhusin extract of the present invention may be one prepared by a conventional method for producing plant extracts, and may be a cold extraction method, a warm-up extraction method or a heat extraction method, and may be a conventional extraction apparatus, an ultrasonic pulverization extractor or a fractionator .

The thus-prepared extract or the fraction obtained by performing the fractionation process may be filtered, concentrated or dried to remove the solvent, and may be subjected to both filtration, concentration and drying.

Specifically, the filtration can be performed using a filter paper or a vacuum filter, and the concentration can be reduced by using a vacuum concentrator, for example, a rotary evaporator. The drying can be performed by, for example, freeze drying.

In addition, the obtained rattan extract can be stored in a deep freezer until use.

In addition, the Rhus verniciflua extract may be obtained by completely removing moisture through concentration and lyophilization of the obtained extract, and the rusk extract obtained by completely removing the moisture may be used in the form of powder, or the powder may be dissolved in distilled water or a usual solvent Can be used.

The rattan extract contains salty ingredients, but it is salt from trees and does not contain any bad substances and has little sodium content.

Step 4 (C4)

The bean product obtained in the second step (C2) is allowed to stand at room temperature, cooled, and stirred at a low speed, so that bean particles are aggregated to produce a soybean curd (see FIG. 6).

The term " normal temperature " means the temperature of the natural state as it is generally referred to as " heated or not cooled "

Step 5 (C5)

The tofu obtained in the third step (C3) is poured into a mold having a filter cloth attached thereto, followed by compression dehydration to complete the tofu (see Figs. 7 to 9).

Hereinafter, examples of the production of the functional tofu according to the present invention will be described.

1 kg of rhododendron leaves are mixed at a ratio of 1: 3 with 30 liters of water and boiled at 90 to 120 ° C for 3 to 5 hours to obtain rattan extract.

Soybeans are washed and transferred to a tilling tank, soaking soybeans in water for 7 hours in the summer and 12 hours in the winter, removing some of the beans from the beans, and transferring them to a grinder (millstone, mixer, etc.) Mixed with purified water and pulverized to prepare a bean product.

The prepared bean is transferred to a heating device and sterilized and heated at 90 to 105 ° C for about 2 minutes.

The heated bean is put into a coagulant, and 1 kg of soybean milk is added. Then, about 360 ml of the prepared rattan extract is slowly added and solidified to solidify the tofu.

The solid soaked portion is poured into a frame with a filter cloth and pressure-dehydrated to complete a solid tofu, as shown in Fig. 9 attached hereto.

The solid tofu thus produced does not deteriorate even if it is left at room temperature for several days because the rhusin contains more than 60% of tannin.

The tannin ingredient has a natural antioxidant and antioxidant effect better than the general preservative BHA / BAT, so it serves to keep the freshness of the tofu long.

Tofu was prepared in the same manner as in Example 1 except that magnesium chloride was used in place of rhusin extract. (Most similar to the taste of traditional tofu)

Tofu was prepared in the same manner as in Example 1 except that calcium sulfate was used in place of rush extract. (Elasticity)

Tofu was prepared in the same manner as in Example 1 except that glucono delta lactose (GDL) was added instead of rush extract. (Tofu)

Sensory evaluation of tofu

The appearance and preference of the rusks extract powder and ordinary commercial tofu (Examples 2 to 4) prepared in Example 1 and Examples 2 to 4 were compared and evaluated.

Seven items of color, flavor, taste, texture, general taste, salty taste, bean curd flavor, and savory taste were evaluated by the following criteria for 20 persons.

1 point: very weak,

2 points: weak,

3 points: Usually,

4 points: predominant,

5 points: Very dominant

color Flavor Texture Overall
Likelihood Salty taste Bean curd flavor A sweet taste Example 1 3.5 4 5 5 5 5 5 Example 2 4 3 3 3.5 One 2 3 Example 3 3.5 2 2.5 3 One One 2.5 Example 4 3 One One 2 1.3 One 2

Table 1 shows that the common marketed tofu (Examples 2 to 4) in which all of the seven items of color, flavor, texture, general taste, salty taste, bean curd flavor, bitter taste, Preference is higher and higher.

C1: first stage C2: second stage
C3: the third step C4: the fourth step C5: the fifth step

Claims

The first step is to mix Rhus japonica leaf with water at a ratio of 1: 3 and boil at 90 ~ 120 ℃ for 3 ~ 5 hours to obtain a rusks extract;
After the beans are washed in water, the beans are ground in a pulverizer and mixed with a small amount of purified water to separate beans and beans.
A third step of mixing rhusin extract with the bean curd;
Stirring the beans obtained in step 3 at a low temperature and stirring them at a room temperature so as to form bean sprouts;
&Lt; / RTI >

The method according to claim 1, further comprising the step of pouring the soybean curd obtained in the step 4 into a frame having a filter cloth and pressing and dewatering to complete the curd.

[Claim 3] The method according to claim 1, wherein the rheumatoid arthritis extract of step 1 is extracted from at least one member selected from the group consisting of raw leaves free from dried rhododendron leaves, and raw leaves.

The method according to claim 1, wherein the step 1 rheus extract is added
Method of manufacturing functional tofu.

A functional tofu which is produced by the production method according to any one of claims 1 to 5.