KR20200107566A - A method of a natural protein coagulant and a soybean tofu using the natural coagulant prepared therefrom - Google Patents

Abstract

The present invention relates to a method of preparing a natural ingredient-based bean curd coagulant using a cactus and aloe extract and natural ingredient-based healthy bean curd prepared thereby. More specifically, a natural ingredient-based bean curd coagulant is invented using an extract of Opuntia ficus-indica var. saboten and aloe which are beneficial plants with abundant inorganic substances, and thus, nutritional as well as physical properties are significantly improved. In addition, the present invention provides a method of preparing natural ingredient-based healthy bean curd, characterized in that bean-curd dregs or bean curd whey, which are by-products produced during a bean curd preparing process, are edible. Therefore, a product value of a bean curd preparing industry using beans is improved, and waste can be completely recycled, and thus, the present invention can be greatly beneficial to a related food and catering industry.

Description

[A method of a natural protein coagulant and a soybean tofu using the natural coagulant prepared therefrom}

The present invention relates to a method of preparing a natural material tofu coagulation solution and a healthy tofu prepared using the same. A method of preparing a natural material tofu coagulation solution containing cactus and aloe extract without using a chemical coagulant, and healthy tofu using the same It relates to a method of manufacturing.

In a general tofu manufacturing method, soybeans are soaked in water and then ground with water to prepare soymilk, and then, while boiling the soymilk, a chemical coagulant of inorganic salts such as bittern, calcium sulfate, calcium chloride, magnesium chloride, calcium gluconate, etc. is added to make protein. In this case, when an inorganic salt coagulant is added to the soymilk, the protein that was suspended in a colloidal state is coagulated and precipitated to form a gel, which is then filtered with a cotton cloth and pressed to prepare tofu.

Here, in the method of coagulating soymilk by inorganic salts, glycinin in soybeans is charged with a negative charge, and inorganic ions, which are positive ions, are bound to coagulate.

Recently, by developing and using coagulants using natural organic substances instead of chemical coagulants of inorganic salts, efforts have been actively promoted to improve the nutritional components and health of tofu, improve physical properties, or to recycle tofu waste to prevent environmental pollution. have.

Korean Patent Laid-Open Publication No. 10-2001-0069746 “Nutrition Tofu” and Patent Laid-Open Publication No. 10-2004-0003393 “Production Functional Tofu Manufacturing Method” add and mix beneficial ingredients such as vegetables, fruits, and herbal ingredients to soymilk. Although a method of manufacturing tofu with improved tofu has been disclosed, even though mineral coagulants such as bittern or calcium chloride are used as the coagulant, nutrients such as vitamins, calcium, starch, and carbohydrates interfere with the coagulation of proteins. There is a limit in that it is difficult to manufacture tofu.

Meanwhile, in an effort to replace the tofu coagulant of inorganic substances, a tofu coagulant using useful plants has been developed and used. In Korean Invention Patent No. 10-0534086 "Tofu coagulant using palm cactus and its manufacturing method", cellulase by crushing palm cactus In addition to the complex process of sedimentation and removal of viscous matter by sedimentation and removal of the starch by sequentially adding amylase and amylglucosidase followed by addition of There is a problem of excessive loss of nutrients of plants while removing viscopolysaccharides).

The present inventors developed natural tofu coagulant using palm cactus and aloe extracts, which are useful plants rich in inorganic substances, to not only improve nutritional properties and physical properties dramatically, but also to cook and grind soybeans, which is a by-product of the tofu manufacturing process. It succeeded in developing a method of manufacturing healthy tofu with natural ingredients that can be used for food.

Korean Patent Publication No. 10-2001-0069746 “Nutrition Tofu” Korean Patent Laid-Open Publication No. 10-2004-0003393 “Method of manufacturing functional tofu in composition” Republic of Korea Invention Patent No. 10-0534086 "Tofu coagulant using palm cactus and its manufacturing method"

Jeju Special Self-Governing Province Agricultural Technology Institute, Story of the Beginning of Hundred Years, 2009,12

An object of the present invention is to develop a natural tofu coagulation solution using palm cactus and aloe extracts, which are useful plants rich in inorganic substances, to prepare natural healthy tofu without the addition of chemical coagulants.

The present invention is a first step (S100) of slicing palm cactus and aloe; A second step (S200) of mixing water and green tea powder with the palm cactus and aloe chopped water of the first step; A third step (S300) of heating the mixture of the second step at 70 to 90° C. for 10 to 20 minutes; A fourth step (S400) of grinding the heated material of the third step; A fifth step (S500) of filtering the ground material of the fourth step; A sixth step (S600) of mixing vinegar with the filtrate of the fifth step; It provides a method for producing a natural material tofu coagulation composition comprising a palm cactus and aloe extract, characterized in that consisting of.

In addition, the present invention provides a method for producing a tofu coagulation solution comprising palm cactus and aloe extract, characterized in that the vinegar and green tea powder are mixed and filtered in the ground material.

In addition, the present invention provides a method for producing a natural material tofu coagulation solution comprising palm cactus and aloe extract, characterized in that the vinegar in the third step is brown rice vinegar.

In addition, the present invention provides a healthy tofu prepared from a natural material tofu coagulation solution containing the palm cactus leaf and aloe leaf extract.

The present invention relates to a natural material tofu coagulation solution containing palm cactus and aloe extract, and in more detail, by developing natural material tofu coagulation using palm cactus and aloe extract, which are useful plants rich in inorganic substances, Not only can this remarkably improved healthy tofu manufacturing, but also bean or pure products, which are by-products from the tofu manufacturing process, can be used for food, thereby reducing environmental pollution by completely recycling waste.

1 is a photograph of an opuntia cactus which is the main raw material of the present invention,
Figure 2 is a photograph of aloe, the main raw material of the present invention,
Figure 3 is a photograph of the main raw materials of the present invention, green tea and green tea dried powder,
Figures 4a and b are photographs of a pulverized product obtained by mixing palm cactus, aloe chopped water, and green tea powder with water, and Figure 4c is a photograph of filtrate 1 prepared by filtering the pulverized product,
Figures 5a and b are photographs of a pulverized product obtained by mixing palm cactus, aloe chopped water, and green tea powder with water and heating, and Figure 5c is a photograph of filtrate 2 prepared by filtering the pulverized product,
6a and b are photographs of adding filtrate 2 of 5c to soymilk prepared by washing soybeans, and FIG. 6a is a photograph showing the coagulation state of soymilk,
7a and b are photographs of adding brown rice vinegar to filtrate 2 of 5c, and FIG. 7c is a photograph of tofu coagulation solution of the present invention,
Figure 8a is a photograph of adding the tofu coagulation solution of 7c to soymilk prepared by washing soybeans, and Figures 8b and c are photographs showing the soymilk protein coagulation state,
Figure 9a is a photograph of the soymilk protein coagulated by the addition of the tofu coagulation solution of 7c is poured into a mold equipped with a cotton cloth and then press-molded.

Hereinafter, in order to aid the understanding of the present invention, it will be described in detail with reference to the drawings and examples. However, the embodiments according to the present invention may be modified in various forms, and the scope of the present invention should not be construed as being limited to the following examples. The embodiments of the present invention are provided to more completely explain the present invention to those of ordinary skill in the art.

The present invention provides a first step of cutting the selected and washed palm cactus and aloe; A second step of mixing and heating water and green tea powder in the palm cactus and aloe chopped water of the first step; A third step of grinding the heated material of the second step; A fourth step of mixing and filtering vinegar with the ground product of the third step; It relates to a method for producing a natural material tofu coagulation solution comprising a bottom cactus and aloe extract, characterized in that consisting of, and tofu prepared using the tofu coagulation solution.

1 is a photograph of an Opuntia cactus, which is the main raw material of the present invention, Figure 2 is a photograph of aloe of the present invention, and Figure 3 is a photograph of green tea and dried green tea powder, which are the main ingredients of the present invention.

The palm cactus (Opuntia ficus-indica var. saboten) used in the present invention grows mainly in Jeju Island in Korea, but is also called Baengnyeoncho. Every year, small blue fruits open around April-May, and flowers bloom in the fruits around May-June, and then, as the flowers grow, the fruits grow, and the fruits ripen and ripen in purple around November-December. From May to June, 2~3cm yellow flowers bloom at once. It is very resistant to dryness, so it hardly dies even in drought, and yellow flowers bloom in summer. In addition, due to its strong cold resistance, it is possible to winter in the south of Seoul. It is also known as a diet food, and is known to be rich in minerals such as dietary fiber, calcium, and iron. The aloe used in the present invention has a palm cactus leaf stem as shown in FIG. 1.

Aloe used in the present invention is native to Africa, and is a houseplant. The leaves run on the roots and stems, are alternate, semi-cylindrical, have sharp serrated thorns on the edge of the leaves, and the bottom part is wide to surround the stem, and the back of the leaf is It is round and the front side is slightly recessed, and this aloe leaf is washed and minced. It has been found so far that aloe contains aloetin, which has bactericidal power against bacteria and fungi, and neutralizes toxins, aloeurcin, which is effective against ulcers, and alomitin, which has anticancer effects, as well as steroids, amino acids, and It contains saponins, antibiotics, wound healing hormones, and a large amount of minerals useful for clotting tofu. As shown in FIG. 2, the aloe used in the present invention is applied with a leaf stem.

According to a recent survey (refer to the story of Hundrednyeoncho, Jeju Special Self-Governing Province Agricultural Technology Institute, 2009, 12), cacti and aloe are mainly soluble nitrogen-free substances such as sugars, and the content of inorganic substances is very high. It was found to be high, and these mucous substances had higher stems than fruit, and more aloe than palm cactus.

The composition of minerals was not significantly different from that of aloe stems and cactus stems, but the stems contained about twice as much calcium (Ca), magnesium (Mg), and sodium (Na) than fruits, and the mineral content per 10 0 g of cactus stems It was 9,400mg, and the aloe stem was 11,687mg, which was found to contain more minerals in the aloe stem.

Calcium (Ca) content per 100g of plant weight was higher than that of general fruits such as cactus stem 4391mg, aloe stem 4420mg, persimmon 36mg, mandarin 14mg, and strawberry 13-20mg. It was also found to be higher than the content of 196-1,860 mg.

The green tea used in the present invention has its official name, and grows to a height of 10 to 30 cm in a tidal flat where seawater flows in and the land is relatively hard, and is distributed evenly throughout the west and south coasts of Korea. Since a long time ago, it has been eaten a lot for food, but it is known as a healthy food because it is rich in minerals and has been eaten by boiling soup after cutting the stem, or kneading it with flour. In the present invention, the green tea powder obtained by drying and pulverizing the sprouts was mixed with cactus and aloe to reinforce minerals and was used to prepare a natural material tofu coagulation solution.

In the present invention, in order to develop a natural tofu coagulant that does not use a chemical coagulant, first, the palm cactus stem and the aloe stem containing a large amount of minerals are selected and washed in the first step, and then cut into pieces. A large amount of mucus is released from the stem. As shown in Figs. 4a and b, the pulverized product obtained by mixing palm cactus, aloe flakes, and green tea powder with water contains a large amount of viscous substances. Even if the filtrate 1 obtained by filtering these viscous substances is used as tofu coagulation solution, soy milk Proteins suspended in a colloidal state and minerals contained in a large amount of palm cactus and aloe reacted to prevent coagulation, and coagulation did not occur at all.

The present inventors have been researching in various fields to prevent the phenomenon that a large amount of viscous substances released from opuntia cactus and aloe interfere with the coagulation of heated soy milk protein, while adding and mixing water and green tea powder to the shreds of opuntia cactus and aloe at high temperature. The present invention has been completed by discovering the surprising fact that by heating with to reduce viscous substances, increase contact with tofu protein, and strengthen inorganic substances that aid in coagulation.

Figures 5a and b are photographs of a pulverized product obtained by mixing palm cactus, aloe slicing product, and green tea powder with water, followed by heating, and Fig. 5c is a photograph of a filtrate (tofu coagulation solution 1) prepared by filtering the pulverized product. .

Figure 6a,b is a photograph of adding the filtrate of 5c to soymilk prepared by washing the soybeans, and Figure 6a is a photograph showing the coagulation state of soymilk, the phenomenon of coagulation of soymilk was observed, but this was filtered through a cotton cloth Coagulation was insufficient to prepare tofu (see Fig. 6c photo).

Next, the present invention is characterized in that it consists of a process of mixing and filtering vinegar and green tea powder in the ground material for grinding the heated material. In the second process, green tea powder is added to the finely cut water of Opuntia cactus and aloe and heated to a high temperature to reduce viscous substances and help to coagulate tofu, but the coagulation power is weak to be introduced into the mass production process of tofu. Filtrate obtained by filtration of palm cactus and aloe extracts that strengthen the coagulation power by adding vinegar, which has the effect of coagulating acid solution of soy milk, especially brown rice vinegar, which has a large amount of minerals in brown rice eluted. Tofu coagulation solution 2) was added to successfully prepare healthy tofu using the curd coagulation solution of the present invention prepared without the addition of a chemical coagulant.

7a and b are photographs of adding brown rice vinegar to filtrate 2 of 5c, and FIG. 7c is a photograph of tofu coagulation solution of the present invention, and FIG. 8a is This is a photograph of adding the tofu coagulation solution of 7c to soymilk, and Figs. 8b and c are pictures showing the coagulation state of soy milk protein, and Fig. 9a is a molding frame in which the soy milk protein coagulated by adding the curd coagulation solution of 7c is installed This is a photograph of all parts produced by pouring into and then pressing.

The above is shown by manufacturing process as follows.

Soy milk manufacturing

After washing the beans with clean water and removing foreign substances, soak the washed beans in cold water for 8 to 12 hours, add the soaked beans to the pot, and pour 4 to 5 times the water to a high temperature of 100 to 120°C or higher. It was boiled for about 10 to 20 minutes and then finely ground. The boiled soymilk is filtered through a fine cotton cloth to separate the soybean milk and only the soymilk is separated.

Tofu coagulation solution

Selected and washed palm cactus and aloe are minced, mixed with water and green tea powder, heated to 70 to 90°C, then ground, mixed with brown rice vinegar and filtered through cotton cloth, containing palm cactus and aloe extract. To prepare a curd coagulation solution.

Tofu manufacturing

After adding 100 parts by weight of soy milk to the coagulation bath, adjusting it to 70 to 85°C, add 5 to 10 parts by weight of the tofu coagulation solution, and slowly stir to solidify for 5 to 20 minutes. After the solidified soft tofu is poured into a mold with cotton cloth, it is compressed and filtered and molded to make all parts.

Hereinafter, the configuration and operation of the present invention will be described in more detail through the following examples, but the scope of the present invention is not limited to the following examples.

(Example 1)

Wash 10 kg of beans with clean water, remove foreign substances, and immerse the washed beans in cold water for 8 to 12 hours. The soaked beans were poured into a cauldron with 40 to 45 L of water, boiled at 100 to 120°C for about 10 to 20 minutes, and then finely ground. The boiled soymilk was filtered through a fine cotton cloth to separate the soybean milk and only soymilk was separated. Selected and washed palm cactus and aloe are minced, mixed with water and green tea powder, heated to 70-90°C, ground, filtered through a cotton cloth, and then mixed with brown rice vinegar in the filtrate to mix palm cactus and aloe. Tofu coagulation solution containing the extract was prepared. After adding 3ℓ of soymilk into the coagulation bath and adjusting it to 70~85℃, add 5~10 parts by weight of the tofu coagulation solution and slowly stir to solidify for 5~20 minutes. After solidification, the soft tofu was poured into a mold equipped with a cotton cloth, and then compressed and filtered to form all parts.

(Example 2)

The palm cactus and aloe sorted and washed in Example 1 were minced, mixed with water and green tea powder, further mixed with brown rice vinegar to the ground product heated to 70 to 85°C, and filtered to prepare a tofu coagulation solution. The part was prepared.

(Example 3)

The palm cactus and aloe sorted and washed in Example 1 were minced, mixed with water and green tea powder, further mixed with brown rice vinegar to the ground product heated to 70 to 85°C, filtered, and softened tofu using a tofu coagulation solution. Was prepared.

(Experimental Example 1): Observation of coagulation

(Comparative Experimental Example 1)

The selected and washed opuntia cactus and aloe were minced, mixed with water and green tea powder, and the filtrate (refer to the photo of filtrate 1 in Fig. 4c) filtered to prepare all parts.

(Comparative Experimental Example 2)

Selected and washed opuntia cactus and aloe are minced, mixed with water and green tea powder, boiled at 100 to 120°C for about 10 to 20 minutes, then finely ground and filtered (see the photo of Tofu Coagulation 1 in Fig. 5c) ) Was added to prepare all parts.

Experimental Results Opuntia cactus and aloe sorted and washed as in Comparative Experiment 1 were minced, mixed with water and green tea powder, and a filtrate filtered off the ground material was added to prepare all parts, but soy milk protein coagulation hardly occurred. , Comparative Experimental Example 2 Selected and washed opuntia cactus and aloe were minced, mixed with water and green tea powder, boiled at 100 to 120°C for about 10 to 20 minutes, finely ground, and filtered filtrate was added to prepare all parts. Was carried out, but the protein was coagulated, but it took more than 30 minutes and the amount of coagulation was small to prepare all parts, so it was not suitable for preparing all parts.

(Experimental Example 2): Sensory test

(Comparative Experimental Example 2)

All parts were prepared by adding magnesium chloride to the heated soymilk.

Sensory comparison of all parts prepared in Examples 1 and 2 with all parts prepared in Examples 1 and 2 and commercial all parts as in Comparative Experiment 2 using a tofu coagulation solution containing palm cactus and aloe extract in order to evaluate the taste quality of the present invention The test was carried out.

All parts prepared according to the present invention were subjected to sensory test for acceptability 3 times with 20 sensory test personnel to obtain the results shown in Table 2 below.

As a test method, a 5-point comparison scale was used, and scores of 5 points for very good, 4 points for good, 3 points for normal, 2 points for dislike, and 1 for dislike were given respectively, and the final responses were summed. The arithmetic mean value was calculated.

Sensory test result of preference of all parts using the present invention coagulation solution division Example 1 Example 2 2 for comparative implementation
(General commercial tofu) incense 4.4 4.3 3.5 flavor 4.4 4.1 3.3 color 4.0 4.0 3.0 touch 4.0 4.0 3.0 Average preference 4.2 4.1 3.2

As a result of the experiment, the average preference of all parts using the tofu coagulation solution containing the present invention palm cactus and aloe extract showed higher preference than the commercially available all parts 3.2 as Example 1 product 4.2 and Example 2 product 4.1.

Claims (6)

The first step (S100) of cutting the palm cactus and aloe;
A second step (S200) of mixing water and green tea powder with the palm cactus and aloe chopped water of the first step;
A third step (S300) of heating the mixture of the second step at 70 to 90° C. for 10 to 20 minutes;
A fourth step (S400) of grinding the heated material of the third step;
A fifth step (S500) of filtering the ground material of the fourth step;
A sixth step (S600) of mixing vinegar with the filtrate of the fifth step; Method for producing a natural material tofu coagulation composition comprising a palm cactus and aloe extract, characterized in that consisting of.
The method of claim 1,
The fifth step is a method for producing a natural material tofu coagulation composition comprising opuntia cactus and aloe extract, characterized in that the vinegar is mixed with the ground product of the fourth step and filtered.
The method of claim 1,
In the fourth step, the vinegar is brown rice vinegar, characterized in that the method for producing a natural material tofu coagulation composition comprising a palm cactus and aloe extract.
A natural material tofu coagulation composition comprising a palm cactus and aloe extract prepared by the method of any one of claims 1 to 3.
Sundubu prepared using a natural material tofu coagulation solution comprising palm cactus and aloe extract prepared by the method of any one of claims 1 to 3.
All parts prepared using a natural material tofu coagulation solution containing palm cactus and aloe extract prepared by the method of any one of claims 1 to 3.

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