KR20220027657A - Tofu manufacturing method with functional active ingredients - Google Patents

Abstract

The present invention relates to a tofu manufacturing method containing functional active ingredients, and more specifically, to a tofu manufacturing method containing functional active ingredients, wherein the tofu contains turmeric, omija, and the like, so that various active ingredients can be easily ingested, and the taste and preference are also improved compared to the existing functional tofu.

Description

Tofu manufacturing method with functional active ingredients

The present invention relates to tofu containing functional active ingredients and a method for manufacturing the same, and more particularly, it contains turmeric and omija, so that various active ingredients can be easily ingested, as well as taste and preference compared to existing functional tofu. It relates to tofu containing improved functional active ingredients and a method for manufacturing the same.

In general, tofu is a vegetable high-protein food that is hardened by grinding soaked soybeans and filtering the okara, then heating soybean water and adding a coagulant thereto. Normal tofu, which is pressed and dehydrated to about 85% moisture content, soft tofu that is not hardened by pressing and adding coagulant by boiling soybean water, and soft tofu made by adding soybean water and coagulant to a container and heating it as it is. etc.

The tofu is soft and light in taste, has good digestibility, is rich in protein necessary for growth, development, and metabolism, and contains a lot of calcium and vegetable fat, so it is excellent in nutrition and low in calories.

However, tofu does not contain other nutrients, so it is necessary to consume other foods together to efficiently supplement various active ingredients. There are disadvantages.

For this purpose, conventionally, a method of enhancing the nutritional value and reinforcing the taste of tofu by including green tea powder, mushrooms, herbal medicines, herbs, etc. in the process of manufacturing tofu has been disclosed. there is a problem.

In addition, Korean Patent Laid-Open Patent No. 10-2014-0080906 discloses a method for manufacturing tofu using natural pigments extracted from mulberry, omija, gardenia, turmeric, etc., and has the technical feature of being able to implement various colors. There is a risk that the active ingredient may be destroyed or altered.

As another example, Korean Patent Registration No. 10-1613045 discloses a method for manufacturing tofu using the peel and pulp of a fruit, which has a technical feature of providing a texture different from that of the existing tofu by using the pulp konjac. However, depending on the taste, the texture caused by the fleshy konjac may decrease the consumer's preference, and compared to the difficulty or cost increase of the manufacturing process, the nutritional and active ingredients contained in tofu do not vary, and do not provide unique efficacy There are limitations.

On the other hand, Stachys Sieboldii is a traditional health vegetable in China. It has thick leaves in summer and has a silkworm-shaped root with about 3 to 6 cm of roots in winter. In China, as a representative long-lived vegetable, according to Chinese Medicine, it is used as a useful material for cerebral infarction, memory enhancement, cognitive decline improvement, senile dementia, and promoting intestinal function.

Despite its pharmacological efficacy, this choseokjam has never been applied to tofu, which is one of the main ingredients enjoyed by Koreans, as it is recognized only as a medicinal herb. Similarly, cheonpaemowa and goehwa are only used as herbal medicines, but are not used at all in tofu, making it difficult for the general public to easily consume their active ingredients.

In order to solve the above problems, the present invention provides tofu containing turmeric, omija, etc., so that various active ingredients can be easily ingested, as well as improved functional active ingredients compared to existing functional tofu in taste and preference, and a method for manufacturing the same is to provide.

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

As a means for achieving the object of the present invention, the tofu containing the functional active ingredient according to the present invention is characterized in that it contains the active ingredient of turmeric and omija.

In addition, in the tofu containing the functional active ingredient according to the present invention, it is characterized in that it further comprises the active ingredient of Choseokjam.

In addition, in the tofu containing the functional active ingredient according to the present invention, it is characterized in that it further comprises an active ingredient of cheonpaemowa and Goehwa.

In addition, in the tofu containing the functional active ingredient according to the present invention, the total weight of each active ingredient is characterized in that it contains 1 to 10% by weight based on the total weight of the tofu.

In addition, the method for manufacturing tofu containing functional active ingredients according to the present invention includes: S1 step of steaming turmeric and drying, and grinding the dried turmeric to prepare turmeric powder; S2 step of preparing omija juice; Based on 100 parts by weight of the Schisandra juice, 50 to 150 parts by weight of distilled water, 10 to 30 parts by weight of the turmeric powder, and 1 to 5 parts by weight of xanthan gum or guar gum are mixed, and then at 70 to 90° C. for 30 to 50 minutes. Step S3 to prepare a heated mixture; S4 step of preparing an extract obtained by hot water extraction of Choseokjam; S5 step of fermenting after hot water extraction of cheonpaemowa and Gohwa; a step S6 of grinding the soaked soybeans, heating and filtering to obtain soymilk; S7 step of mixing 0.1 to 1 parts by weight of the mixture prepared in step S3 to 100 parts by weight of the soymilk, 1-3 parts by weight of the extract from step S4, and 0.1 to 1 parts by weight of the fermentation broth from step S5; ; It characterized in that it comprises; S8 step of molding by adding a coagulant to the mixture heated in step S7.

The tofu containing functional active ingredients according to the present invention and its manufacturing method contain turmeric, omija, choseokjam, cheonpaemo, gohwa, and the like, so that various active ingredients can be easily ingested, as well as excellent in taste and preference.

Effects of the present invention are not limited to those mentioned above, and other solutions not mentioned will be clearly understood by those skilled in the art from the following description.

1 is a block diagram showing each step of the method for manufacturing tofu containing functional active ingredients according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings and the content to be described later. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed content may be thorough and complete, and that the technical spirit of the present invention may be sufficiently conveyed to those skilled in the art.

1 is a block diagram showing each step of the method for manufacturing tofu containing functional active ingredients according to the present invention.

Referring to FIG. 1 , the method for manufacturing tofu containing functional active ingredients according to the present invention is configured to add a plurality of functional active ingredients, but to maintain the original taste and flavor of tofu and improve palatability, from steps S1 to S8 It may include steps.

Step S1 of the present invention is a step of preparing turmeric powder by steaming turmeric and then drying, and pulverizing the dried turmeric.

The turmeric is also called gold plating or turmeric powder, and turmeric powder sold for food is manufactured mainly by steaming rhizomes in water to remove bitterness, drying them in an oven, and grinding them, and has a dark yellow or orange color. . The main functional active ingredient of turmeric is curcumin, which is known to have physiological activities such as antioxidant action, anticancer action, antidiabetic action, anti-inflammatory action, liver function protection, dementia prevention and body fat accumulation inhibitory action.

The main functional active ingredient of turmeric is curcumin, which is poorly soluble in water, so it is preferable to steam the turmeric to increase water dispersibility, then grind it, and mix it with xanthan gum or guar gum, which will be described later.

Step S2 of the present invention is a step of preparing omija juice.

The Schisandra juice can be obtained by squeezing the Schisandra fruit, which contains organic acids such as vitamin B1, calcium, protein, iron, phosphorus, malic acid, and tartaric acid, as well as lignan components. In addition, organic acids such as malic acid and oxalic acid prevent cell acidification, which helps to prevent aging and relieve osteoarthritis. The lignan component prevents the action of neurotoxins that cause brain diseases such as Parkinson's disease and stroke and Alzheimer's, and has the effect of protecting brain cells. it is known

Step S3 of the present invention is to improve palatability by mixing the turmeric powder of step S1 and omija juice of step S2 to increase water dispersibility and neutralize the unique taste of turmeric to sweet and sour taste of omija. Based on parts by weight, 50 to 150 parts by weight of distilled water, 10 to 30 parts by weight of the turmeric powder, and 1 to 5 parts by weight of xanthan gum or guar gum are mixed, and then heated at 70 to 90° C. for 30 to 50 minutes. It can be exemplified to manufacture.

Here, when the turmeric powder is mixed in less than 10 parts by weight, it is difficult to expect the efficacy of the active ingredient of turmeric, and when it exceeds 30 parts by weight, the palatability is lowered, so it is preferable to limit it to the above-mentioned range.

The xanthan gum or guar gum acts as a natural surfactant.

And, by heating the mixture at 70~90℃ for 30~50 minutes, it is possible to increase the mixing efficiency. When heated at a temperature higher than 70~90℃, there is a risk that the unique taste of omija will be altered and nutrients contained in omija may be destroyed. Therefore, it is preferable to heat in the above-mentioned temperature range.

Step S4 of the present invention is a step of preparing an extract obtained by hot water extraction of Choseokjam.

The Stachys sieboldii Miq. is a perennial plant of the Lamiaceae family and is used as a tuber or an outpost, an annual herb with an upright stem, long oval leaves, and pink flowers in late August. It bloomed in the shape of ears and was mainly cultivated in China, Japan, and Russia, but in recent years it has been cultivated on a large scale in the Sancheong region of Korea including Sancheong of Korea due to its excellent pharmacological efficacy and ease of cultivation.

Choseokjam is widely used in New Year's cooking in Japan, and is usefully used in the treatment of various adult diseases and chronic diseases. It is used as a useful material for

Research on Choseokjam was most actively conducted in Japan and China. In Korea, the anticancer and immune effects of Choseokjam extract, the antibacterial activity of leaf extract, the scavenging effect of free radicals, the characterization of stem and root extracts, nitrite scavenging ability, and antioxidant activity, inhibition of acetylchoilne esterase and monoamine oxidase activity have been reported.

In foreign countries, it has been reported that the isolation of 9 polyphenyl alcohol glycosides from choseokjam, separation and structure determination of new glycosides, stachyose quantification using HPLC, improvement of anoxia, inhibition of hyalurondase activity, immunosuppressive action, hormone and mutation-induced changes in hydrogen peroxide spectrum have been reported. there is a bar Recently, it has been found that aceteoside from Choseokjam is very effective in alleviating glomerulonephritis through immunosuppression, which is attributed to suppressing the number of white blood cells in the glomeruli.

In addition, the functional active ingredients of Choseokjam contain large amounts of acteoside, stachysoside, phenylethanoid glycoside, various glycosides such as natural oligosaccharides stachyose and saponin, iridoidic fraction, polyphenyl alcohol glycoside, aceteoside, choline, alginate, etc. turned out

Choseokjam with such excellent physiological activity has not yet been applied to foods such as tofu.

Step S5 of the present invention is a step of fermenting cheonpaemowa and Gohwaga by hot water extraction, and then adding enzymes.

The sagebrush (scientific name: Fritillaria thunbergii Miquel) is a scaly stem, a perennial herb belonging to the family Liliaceae. In this scripture, it is 傷寒 (upper limit) and 煩熱 (fever), and it treats the symptoms of not cool urine, and severe It is described as treating the pain in the lower abdomen, treating the symptoms of swelling of the throat and difficulty in swallowing breast milk, and treating the symptoms of seizures (convulsions) with gold wounds. It treats soreness in the area, a feeling of chills as if drinking cold water, and dark eyes and stiff back of the neck. It is described as a treatment for the symptoms of a severe cough and upper qi (recall), and to treat the symptoms of chest tightness, thirst, and sweating. Also, in '陶弘景 (Do Hong-gyeong)', it is written that eating 貝母 (paemo) does not make you hungry, so you can stop eating. Take a powder and mix it with sugar to make a pill and put it in your mouth to stop coughing. It is written that the wound is healed by burning the medicinal material and mixing it with oil and applying it to the places where people and animals are severely bruised.

The gooseberry (scientific name: Sophora japonica Linne) is a flower bud of a rhododendron belonging to the legume family, and it stops constipation and bunting caused by heat of blood. It is used for various bleeding caused by capillary disorders such as bloodshot eyes, intestinal bleeding, uterine bleeding, vomiting blood, nosebleeds, and bloody stools. It is also known to be effective against hypertension, headache, dizziness, arteriosclerosis, stroke, cerebral hemorrhage, and chest tightness.

As such, Cheonpaemowa and Goehwa are known for various effects, but there is no example applied to foods such as tofu yet.

However, unlike Choseokjam, Cheonpaemo and Goehwa go through an additional fermentation step, because in the case of Choseokjam through experiments, even if used without fermentation, there was no significant effect on the change in the taste of tofu, but Cheonpaemo and Gohwa confirmed that if not fermented, taste or preference was lowered.

And the 'fermentation microorganism' used for fermentation is a combination of common yeast (Saccharomyces genus), Bacillus (Bacillus genus), Lactobacillus (Lactobacillus genus), Penibacillus (Paenibacillus genus), Kazakhstania (Kazachstania genus), or useful bacteria It may be exemplified that any one or more microorganisms selected from among the culture products EM (Effective Microorganisms) may be exemplified, and fermentation may be exemplified at 30 to 35° C. for 10 hours to 2 days.

Step S6 of the present invention is a process to obtain soymilk by grinding the soaked soybean, heating it, and then filtering it. More specifically, the selected soybeans are washed to remove foreign substances and immersed in purified water to facilitate extraction of the active ingredients of the soybeans. , Soaked for 7-10 hours in winter season. Then, the soybeans are ground while adding purified water to obtain soybean water. At this time, if the amount of purified soybean is too large, the concentration of the soybean water is lowered and a large amount of coagulant is required in the post process. However, as the concentration of soybean water increases, it is difficult to uniformly mix the coagulant, so it is recommended to mix soybeans and purified water in a ratio of 1:3-6 by weight.

And, the soybean water is heated to sterilize the microorganisms contained in the soybean and to increase the absorption rate by thermal denaturation of the protein, but it is heated at a high temperature for a short time to improve the taste and preservation of the tofu. Heat at 95~105℃ for 5~10 minutes. Then, the heated soybean water is separated into soymilk and okara using a rotary centrifuge.

In step S7 of the present invention, 0.1 to 1 parts by weight of the mixture prepared in step S3 to 100 parts by weight of the soymilk separated in step S6, 1-3 parts by weight of the extract from step S4, and 0.1 to 1 parts by weight of the fermentation broth of step S5 Mix and heat, and in step S8, a coagulant is added to the mixture heated in step S7 and molded to complete tofu production. Here, the coagulant may be exemplified by calcium hydroxide (Ca(OH)2) or sodium hydroxide (NaOH), but is not limited thereto.

Hereinafter, a preferred embodiment of the tofu manufacturing method containing the functional material according to the present invention will be described.

Example 1

Put the dried turmeric in a steamer and steam for 3 hours. The steamed turmeric is sufficiently dried and then pulverized to prepare turmeric powder.

After removing the seeds from the omija fruit, prepare the omija juice with a juicer.

1 kg of Schisandra juice, 1 kg of distilled water, 150 g of turmeric powder, and 20 g of xanthan gum are mixed, and then placed in a container heated to 75° C. and stirred for 40 minutes to prepare a mixture.

Put 1 kg of choseokjam and 10 liters of water in a pot and heat it for 4 hours to prepare an extract extracted with hot water.

500 g of turmeric, 500 g of sage, and 10 liters of water are put in a pot, heated for 4 hours to prepare an extract extracted with hot water, and then slowly cooled until the extract is at room temperature. Then, the extract is inoculated with a Lactobacillus liquid seed, and then fermented in a fermenter in which oxygen is supplied for 2 days.

Soaked soybeans are ground, heated, and filtered to obtain soy milk. Mix 500 g of a mixture containing Schisandra juice and turmeric powder with 100 kg of soy milk, 1 kg of Choseokjam extract, 500 g of fermented soybean extract, and then heat, add a coagulant and mold. to complete the tofu production.

[Comparative Example 1]

Tofu was prepared in the same manner as in Example 1, except that 100 g of unsteamed turmeric powder was mixed with soymilk instead of omitting the omija juice.

[Comparative Example 2]

Tofu was prepared in the same manner as in Example 1, except that Chunpaemo and Gohwa was extracted with hot water and not fermented.

Hereinafter, in order to examine the taste and overall preference of the tofu prepared in Example 1 and Comparative Examples 1 and 2, 35 panelists were selected and a 5-point rating method (5: very good, 4: good, 3: average, 2) : bad, 1 : very bad), and the results are summarized in Table 1 below with average values.

As can be seen from Table 1 above, the tofu containing the functional material prepared by the method of Example 1 was evaluated as good in taste and overall preference.

In addition, the tofu according to the present invention has the advantage of being able to easily ingest the active ingredients contained in turmeric, omija, choseokjam, cheonpaemo, gohwa, etc., which are difficult to consume through food.

On the other hand, although specific embodiments have been described in the detailed description and accompanying drawings of the present invention, the present invention is not limited to the disclosed embodiments, and the technical spirit of the present invention is provided to those of ordinary skill in the art to which the present invention pertains. Various substitutions, modifications, and changes are possible without departing from it. Accordingly, the scope of the present invention should not be limited to the described embodiments and should be construed to include not only the following claims, but also equivalents to these claims.

Claims (1)

S1 step of steaming turmeric and then drying, grinding the dried turmeric to prepare turmeric powder;
S2 step of preparing omija juice;
Based on 100 parts by weight of the Schisandra juice, 50 to 150 parts by weight of distilled water, 10 to 30 parts by weight of the turmeric powder, and 1 to 5 parts by weight of xanthan gum or guar gum are mixed, and then at 70 to 90° C. for 30 to 50 minutes. Step S3 to prepare a heated mixture;
S4 step of preparing an extract obtained by hot water extraction of Choseokjam;
S5 step of hot-water extraction of cheonpaemowa, and then fermenting and aging;
a step S6 of grinding the soaked soybeans, heating and filtering to obtain soymilk;
S7 step of mixing 0.1 to 1 part by weight of the mixture prepared in step S3 to 100 parts by weight of the soymilk, 1-3 parts by weight of the extract from step S4, and 0.1 to 1 part by weight of the fermentation broth of step S5, and heating; ;
A method for producing tofu containing a functional material, comprising: a step S8 of adding a coagulant to the mixture heated in step S7 and molding the mixture.

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