KR20220113037A - Method of making speckled tofu - Google Patents

Abstract

The present invention is to provide: a method for making speckled tofu with increased health functionality by adding one or more selected from a group consisting of mung beans and peas to the tofu containing soybeans, or soybeans and peas; or the speckled tofu with increased antioxidant activity.

Description

Manufacturing method of speckled tofu {Method of making speckled tofu}

The present invention relates to a method for producing speckled tofu in which health functionality is increased by adding at least one selected from the group consisting of mung beans and peas to soybeans or tofu containing soybeans and peas.

Tofu is the most popular product made from soybeans, and it is manufactured in the form of regular tofu, soft tofu, tofu, and soft tofu. The quality of tofu is affected by heating time, soymilk concentration, temperature, type and amount of coagulant, molding pressure, and coagulation time.

Tofu not only lowers the concentration of cholesterol, but also has the effect of preventing adult diseases such as cancer and heart disease. Tofu contains a large amount of minerals, including essential amino acids, calcium, and iron, which are essential for growth and development as well as metabolism in the body. In addition, since the fiber contained in soybeans is removed during the manufacturing process of tofu, it is easy to digest and absorb, and since it contains abundant plant proteins with amino acid composition similar to animal protein, it is spotlighted as a substitute for animal protein.

Soybeans are rich in high-quality vegetable protein and fat. In particular, it is rich in isoflavones, which prevents calcium from escaping from the bones. It also aids in calcium absorption and is effective in preventing osteoporosis. Soybeans have been cultivated in Korea for more than 3,000 years, and are used in fermented soybean products such as soybean paste, soy sauce, and red pepper paste, or used to manufacture tofu, bean sprouts, soymilk or soybean oil and consumed in large quantities. Soybeans are composed of 9.2% water, 17.6% fat, 21.6% carbohydrate, 41.3% protein and 4.7% fiber. In addition, it contains several vitamins and bioactive substances.

Various physiologically active ingredients in soybeans are known to reduce cholesterol and lipoprotein concentrations, and are also known to be effective in heart disease and arteriosclerosis. In addition, oligosaccharides contained in soybeans promote the reproduction of beneficial bacteria in the intestine, and dietary fiber has effects such as promoting cholesterol excretion, improving intestinal function, increasing postprandial glucose and suppressing insulin secretion.

However, soybeans contain phytic acid, which is known to interfere with the absorption of minerals from other foods and interfere with the activity of digestive enzymes such as amylase and pepsin. The lectin contained in soybeans is a type of toxic substance made by plants against animals and can cause leaky gut. In addition, saponin components have chemical properties that can adhere to the surface of small intestine cells, and are known to increase the incidence of female hormone-related diseases, including breast cancer, when isoflavones are consumed excessively. production is required.

Mung bean is a legume crop with a unique taste. It grows well in a subtropical climate and is used not only for food but also for medicinal purposes. It is a rich source of protein due to its high carbohydrate and protein content and low fat content. In addition, it is known to be effective in anti-inflammatory, antioxidant and whitening activities, lowers blood pressure and is effective in skin diseases. It is gaining popularity as a weight control food that improves intestinal motility because of its high fiber content and can provide a feeling of satiety with a small amount of calories as it is low in calories. Especially in women, mung bean intake can help reduce tumor cells related to female hormones such as breast cancer. In addition, it is rich in lecithin, which helps to regulate the normal function of the liver.

Peas are low in protein and high in carbohydrates compared to other beans. It also contains the most dietary fiber among soybeans, which facilitates bowel movement and helps prevent constipation. It also serves to add nutrients and color to various dishes.

Korean Patent Laid-Open No. 2002-0020380 relates to a method for manufacturing mung bean tofu, and discloses a method for manufacturing mung bean tofu prepared by mixing mung bean and soybean okara, and Korea Patent No. 694659 discloses functional tofu, manufacturing method and The composition relates to functional tofu containing seaweed liquid, and Korean Patent Application Laid-Open No. 2008-0035054 relates to a method for manufacturing tofu containing cereals, beans or seeds and tofu, and tofu, including soybeans and cereals, Disclosed is tofu prepared by mixing auxiliary materials such as beans or seeds.

However, there has been no disclosure of a method for producing speckled tofu in which health functionality is increased by adding at least one selected from the group consisting of mung beans and peas to soybeans or tofu including soybeans and peas of the present invention.

1. Korea Patent Publication No. 2002-0020380 2. Korean Patent No. 694659 3. Korean Patent Publication No. 2008-0035054

The present invention has been derived from the above needs, and the present inventors added one or more selected from the group consisting of mung beans and peas to soybeans or tofu including soybeans and peas, so as to have a speckled appearance and functionally existing soybeans The present invention was completed by discovering that it was possible to produce tofu with increased antioxidant activity as compared to tofu prepared with roman.

In order to solve the above problems, the present invention comprises the steps of 1) soaking soybeans or soybeans and peas in water; 2) soaking at least one selected from the group consisting of mung beans and peas in water; 3) preparing bean water by adding twice the weight of the soaked beans in 1) and 2) before being individually soaked; 4) preparing bean water from which okara is removed by adding water three times the weight before being individually soaked in the bean water prepared in 3) and filtering it through a cotton cloth; 5) heating the soybean soybean water and adding salt water to solidify it after 3 minutes when it starts to boil; 6) When the bean water prepared from at least one selected from the group consisting of mung beans and peas is heated and boiled, adding salt water to solidify it after 3 minutes; 7) putting the tofu coagulated in 5) and 6) into a tofu mold to make a stain shape; and 8) pressing and hardening with a pressing plate; provides a manufacturing method of stained tofu comprising.

As an example of the present invention, soybeans are soaked in water for 12 hours, and at least one selected from the group consisting of mung beans and peas is soaked in water for 15 hours.

As another example of the present invention, the salt solution contains 30 mL of makgeolli vinegar and 15 g of salt, and the makgeolli vinegar is first aged for 5 days at room temperature without opening the raw makgeolli; Mixing raw makgeolli and rice vinegar and putting it in an onggi; Secondary aging at room temperature for 7 days after sealing with a cloth; and replacing the sealed cloth with vinyl when a sock is formed and tertiary aging for at least 3 months at room temperature; will be manufactured.

In addition, the present invention comprises the steps of 1) soaking soybeans or soybeans and peas in water; 2) soaking at least one selected from the group consisting of mung beans and peas in water; 3) preparing bean water by adding twice the weight of the soaked beans in 1) and 2) before being individually soaked; 4) preparing bean water from which okara is removed by adding water three times the weight before being individually soaked in the bean water prepared in 3) and filtering it through a cotton cloth; 5) heating the soybean soybean water and adding salt water to solidify it after 3 minutes when it starts to boil; 6) When the bean water prepared from at least one selected from the group consisting of mung beans and peas is heated and boiled, adding salt water to solidify it after 3 minutes; 7) putting the tofu coagulated in 5) and 6) into a tofu mold to make a stain shape; and 8) hardening by pressing with a pressing plate; provides a stained tofu prepared by.

The present invention comprises the steps of 1) soaking soybeans or soybeans and peas in water; 2) soaking at least one selected from the group consisting of mung beans and peas in water; 3) preparing bean water by adding twice the weight of the soaked beans in 1) and 2) before being individually soaked; 4) preparing bean water from which okara is removed by adding water three times the weight before being individually soaked in the bean water prepared in 3) and filtering it through a cotton cloth; 5) heating the soybean soybean water to boil, and then adding salted soybean water to coagulate it after 3 minutes; 6) When the bean water prepared from at least one selected from the group consisting of mung beans and peas is heated and boiled, adding salt water to solidify it after 3 minutes; 7) putting the tofu coagulated in 5) and 6) into a tofu mold to make a stain shape; and 8) pressing and hardening with a pressing plate; provides a healthy functional tofu with increased antioxidant capacity.

Health functional properties with increased antioxidant activity compared to tofu produced only from conventional soybeans and having a speckled appearance by adding at least one selected from the group consisting of mung beans and peas to the soybean or tofu containing soybeans and peas of the present invention By producing tofu, it can be usefully used for weight control, cardiovascular disease and anti-aging.

1 is a view showing a manufacturing process of stained tofu according to an embodiment of the present invention.
Figure 2 shows the individual shape of the tofu according to an embodiment of the present invention.
Figure 3 shows the results of measuring the DPPH radical scavenging ability of the tofu according to an embodiment of the present invention.
Figure 4 shows the measurement result of the total flavonoid content of the tofu according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail. In addition, many specific details such as specific components are shown in the following description, which are provided to help a more general understanding of the present invention, and it is common in the art that the present invention can be practiced without these specific details. It will be self-evident to those who have the knowledge of And, in describing the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof will be omitted.

In order to achieve the object of the present invention, the present invention comprises the steps of 1) soaking soybeans or soybeans and peas in water; 2) soaking at least one selected from the group consisting of mung beans and peas in water; 3) preparing bean water by adding twice the weight of the soaked beans in 1) and 2) before being individually soaked; 4) preparing bean water from which okara is removed by adding water three times the weight before being individually soaked in the bean water prepared in 3) and filtering it through a cotton cloth; 5) heating the soybean soybean water and adding salt water to solidify it after 3 minutes when it starts to boil; 6) When the bean water prepared from at least one selected from the group consisting of mung beans and peas is heated and boiled, adding salt water to solidify it after 3 minutes; 7) putting the tofu coagulated in 5) and 6) into a tofu mold to make a stain shape; and 8) pressing and hardening with a pressing plate; provides a manufacturing method of stained tofu comprising.

In the manufacturing method of the stained tofu, before being soaked in water, water washing to remove foreign substances such as stones and dust mixed with raw beans may be performed.

The soybean soaking (soaking) step is a process for grinding soybeans, mung beans or peas, or for easily dissolving components such as proteins contained therein, preferably soybeans are soaked in water for 12 hours, mung beans and At least one selected from the group consisting of peas is soaked in water for 15 hours, but is not limited thereto.

Grinding the beans may use any means capable of crushing the beans, preferably using a blender, but is not limited thereto.

The step of removing the okara to prepare soybean water is a step for removing insoluble fine substances, and any means capable of filtration may be used, preferably using a cotton cloth, but is not limited thereto.

In the present invention, as a result of a study to minimize the use of calcium sulfate as a chemical coagulant used in the coagulation process of tofu, a salt solution containing makgeolli vinegar was used as a natural coagulant. Preferably, when the tofu is coagulated, the salt solution contains 30 mL of makgeolli vinegar and 15 g of salt, but is not limited thereto.

Because salt is added during the preparation of salted vinegar, the tofu is seasoned and designed to be easily consumed without additional salting.

The makgeolli vinegar is first aged for 5 days at room temperature without opening the raw makgeolli; Mixing raw makgeolli and rice vinegar and putting it in an onggi; Secondary aging at room temperature for 7 days after sealing with a cloth; and replacing the sealed cloth with vinyl when the slats are formed and tertiary aging for at least 3 months at room temperature; characterized in that it is manufactured.

In the step of hardening using a pressing plate, it is possible to produce a product of a certain hardness through compression and molding steps in which a certain pressure and time is applied to the manufactured tofu.

In addition, the present invention comprises the steps of 1) soaking soybeans or soybeans and peas in water; 2) soaking at least one selected from the group consisting of mung beans and peas in water; 3) preparing bean water by adding twice the weight of the soaked beans in 1) and 2) before being individually soaked; 4) preparing bean water from which okara is removed by adding water three times the weight before being individually soaked in the bean water prepared in 3) and filtering it through a cotton cloth; 5) heating the soybean soybean water and adding salt water to solidify it after 3 minutes when it starts to boil; 6) When the bean water prepared from at least one selected from the group consisting of mung beans and peas is heated and boiled, adding salt water to solidify it after 3 minutes; 7) putting the tofu coagulated in 5) and 6) into a tofu mold to make a stain shape; and 8) hardening by pressing with a pressing plate; provides a stained tofu prepared by.

The present invention comprises the steps of 1) soaking soybeans or soybeans and peas in water; 2) soaking at least one selected from the group consisting of mung beans and peas in water; 3) preparing bean water by adding twice the weight of the soaked beans in 1) and 2) before being individually soaked; 4) preparing bean water from which okara is removed by adding water three times the weight before being individually soaked in the bean water prepared in 3) and filtering it through a cotton cloth; 5) heating the soybean soybean water and adding salt water to solidify it after 3 minutes when it starts to boil; 6) When the bean water prepared from at least one selected from the group consisting of mung beans and peas is heated and boiled, adding salt water to solidify it after 3 minutes; 7) putting the tofu coagulated in 5) and 6) into a tofu mold to make a stain shape; And 8) a step of pressing and hardening with a pressing plate; provides a healthy functional stained tofu prepared with increased antioxidant activity.

When the stained tofu of the present invention is included in the health functional food, the stained tofu can be added as it is or used together with other health functional food or health functional food ingredients, and there is no particular limitation on the other ingredients, and there are various Eggplant herbal extracts, food supplement additives or natural carbohydrates may be included as additional ingredients, and may be appropriately used according to a conventional method. The mixing amount of the active ingredient may be suitably determined according to the purpose of use.

There is no particular limitation on the type of health functional food that can contain the speckled tofu of the present invention, and specific examples include meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, gum, and ice cream. Dairy products, various soups, beverages, teas, drinks, alcoholic beverages and vitamin complexes, including .

In the present invention, health functional (sex) food (functional food) is the same term as food for special health use (FoSHU), and in addition to nutritional supply, medical and medical processed to efficiently exhibit bioregulatory functions. Foods that are highly effective. Here, "function (sex)" means to obtain a useful effect for health purposes such as regulating nutrients or physiological action with respect to the structure and function of the human body. The food of the present invention can be prepared by a method commonly used in the art, and at the time of manufacture, it can be prepared by adding raw materials and components commonly added in the art. In addition, the formulation of the food may be prepared without limitation as long as it is a formulation recognized as a food. The food composition of the present invention can be prepared in various types of dosage forms, and unlike general drugs, it has the advantage of not having side effects that may occur during long-term administration of the drug using food as a raw material, and has excellent portability.

Advantages and features of the present invention, and methods for achieving them, will become apparent with reference to the embodiments described below in detail. However, the present invention is not limited to the embodiments disclosed below, but will be implemented in a variety of different forms, and only these embodiments allow the disclosure of the present invention to be complete, and common knowledge in the technical field to which the present invention belongs It is provided to fully inform the possessor of the scope of the invention, and the present invention is only defined by the scope of the claims.

<Example 1> Preparation of makgeolli vinegar

1. Raw makgeolli was first aged for 5 days at room temperature (20-25℃) without opening.

2. 900 mL of raw makgeolli from step 1 above and 100 mL of seed vinegar were mixed and put in an onggi.

3. After sealing with a cloth, it was stored at room temperature (20-25°C) for 7 days and secondarily aged.

4. When a cottage is formed, the sealed cloth is replaced with a vinyl and aged for 3 months or more at room temperature (20-25℃).

The yeast acid produced by yeast bacteria in makgeolli vinegar prevents aging and strengthens the liver. Vinegar prevents or eliminates the occurrence of miscarriages. Makgeolli vinegar helps digestion and prevents constipation. It also relieves the accumulation of lactic acid in the body. Seed vinegar is also called seed bacteria, mother bacteria, and mother vinegar, and refers to the finished vinegar containing acetic acid bacteria because it is not sterilized. In the present invention, makgeolli vinegar prepared by the method except for seed vinegar in step 2 was used as seed vinegar.

When makgeolli vinegar was added as a coagulant, it was confirmed that the soybean water was clearer, the ability to coagulate the protein in the soybean water was superior, and it was superior in coagulation time and hardness, and it was not easily broken ( result omitted).

<Example 2> Preparation of pea-stained tofu (SA-1)

The basic manufacturing process of stained tofu is shown in FIG. 1 . Briefly, 75 g of soybeans and 75 g of peas were used. Soybeans were soaked for 12 hours and peas for 15 hours, respectively. Before soaking each soaked bean, add water twice the weight of the bean and grind it in a blender for 1 minute and 30 seconds. Before soaking in each ground soybean water, three times the weight of soybeans were additionally added, and filtered through a cotton cloth to obtain bean water minus the okara. Soybean soybean water was put in a pot and after 3 minutes when it started to boil, salt water (145 g) was added and solidified. Put the pea soybean water in a pot and when it starts to boil, add salt water (145 g) and solidify it after 3 minutes. At this time, as a coagulant, salt 1 mixture (145 g) was used in the coagulation process by adding 1 tablespoon of salt (15 g) and 2 tablespoons of makgeolli vinegar (30 mL) to 100 mL of water. The coagulated soybean water was put in a tofu mold, and a small amount of coagulated soybean water was put between them to form a stain shape and pressed with a press plate to harden.

As a result of reviewing to use a natural coagulant without using a chemical coagulant (calcium sulfate), the process of coagulation with salt solution was selected. In addition, salt was added to makgeolli vinegar to coagulate the tofu, thereby obtaining an additional effect of not having to season the tofu separately.

<Example 3> Preparation of pea mung bean stained tofu (SA-2)

The basic manufacturing process of stained tofu is shown in FIG. 1 . Briefly, 70 g of soybeans, 50 g of mung beans and 30 g of peas were used. Soybeans were soaked for 12 hours and peas and mung beans were soaked for 15 hours, respectively. Before soaking each soaked bean, add water twice the weight of the bean and grind it in a blender for 1 minute and 30 seconds. Before soaking in each ground soybean water, three times the weight of soybeans were additionally added, and filtered through a cotton cloth to obtain bean water minus the okara. Mix soybean and pea soybean water, put it in a pot, and when it starts to boil, 3 minutes later, salt water (193 g) was added and solidified. Put mung bean water in a pot and when it starts to boil, 3 minutes later, salt water (97 g) is added and solidified. At this time, as a coagulant, salt 1 mixture (145 g) was used in the coagulation process by adding 1 tablespoon of salt (15 g) and 2 tablespoons of makgeolli vinegar (30 mL) to 100 mL of water. The coagulated soybean and pea soybean water was put in a tofu mold, and a small amount of coagulated mung bean water was put therebetween to form a stain shape and pressed with a press plate to harden.

<Example 4> Preparation of mung bean pea stained tofu (SA-3)

The basic manufacturing process of stained tofu is shown in FIG. 1 . Briefly, 70 g of soybeans, 50 g of mung beans and 30 g of peas were used. Soybeans were soaked for 12 hours and peas and mung beans were soaked for 15 hours, respectively. Before soaking each soaked bean, add water twice the weight of the bean and grind it in a blender for 1 minute and 30 seconds. Before soaking in each ground soybean water, three times the weight of soybeans were additionally added, and filtered through a cotton cloth to obtain bean water minus the okara. Soybean soybean water was put in a pot and after 3 minutes when it started to boil, salt water (145 g) was added and solidified. Mix mung bean and pea soybean water, put it in a pot, and when it starts to boil, add salted water (145 g) and solidify it after 3 minutes. At this time, as a coagulant, salt 1 mixture (145 g) was used in the coagulation process by adding 1 tablespoon of salt (15 g) and 2 tablespoons of makgeolli vinegar (30 mL) to 100 mL of water. The coagulated soybean water was put in a tofu mold, and a small amount of coagulated mung bean and pea soybean water was put between them to form a stain shape and pressed with a press plate to harden.

<Comparative Example> Commercially available tofu

As a comparative example, commercially available tofu prepared only from soybeans was purchased and used.

<Test Example 1> Antioxidant effect: DPPH radical scavenging ability

A solution of DPPH (1,1-dipheny1-2-picrylhydrazyl) was prepared at 0.2 mM. At this time, 3.9 mg of DPPH and 50 mL of ethanol were put in a test tube and stirred to prepare. Each tofu sample was prepared by mixing 5% by weight in methanol and homogenizing it. A dilution solvent (untreated sample) was used as a negative control, and ascorbic acid was used as a positive control. 1 mL of each sample was added to a cell for measuring absorbance, and 1 mL of 0.2 mM DPPH solution was added, followed by reaction at room temperature where light was blocked for 30 minutes. DPPH radical scavenging ability was calculated as the ratio of absorbance measured at 517 nm, and the results were expressed as mean ± standard deviation.

Antioxidants have a free radical scavenging function. However, it donates active radical electrons and is used as a measure or antioxidant effect for plants to inhibit aging in the human body. Among them, DPPH (1,1-diphenyl-2picrylhydrazyl) has a dark purple color and is a relatively stable free radical. In addition, it is mainly used to search for antioxidants because it absorbs the largest wavelength after receiving hydrogen or electrons from BHA along with sulfur amino acids such as cysteine and glutathione, and is reduced and decolorized. In addition, DPPH contains stable radicals within the molecule, but the radicals are scavenged when reacted with antioxidants. At this time, the antioxidant activity of the sample is measured by measuring the degree of decrease in DPPH with a spectrophotometer.

As a result of the experiment, mung bean and pea speckled tofu, which was mixed with mung bean and pea coagulated with salt solution, and made with a speckled pattern on the soybean base, showed the highest DPPH radical scavenging activity. Pea mung bean stained tofu appeared similarly (FIG. 3). Compared to commercially available tofu made only from soybeans, pea-stained tofu also showed a higher DPPH radical scavenging ability, suggesting that it is valuable as an antioxidant.

<Test Example 2> Measurement of total flavonoid content

Each tofu sample was prepared by mixing 5% by weight in methanol and homogenizing, and after mixing 1.92 mL of distilled water with 0.34 mL of methanol tofu sample, 0.2 mL of 2% NaNO ₂ was added to homogenize. In addition, 0.2 mL of 10% AlCl ₃ and 1.34 mL of 1 M Na ₂ CO ₃ were added and reacted. The total flavonoid content was calculated as the ratio of absorbance measured at 410 nm, and the results were expressed as mean ± standard deviation.

Flavonoids can be seen as important molecules in our body as very powerful antioxidants by stabilizing free radicals. It can cause chronic degenerative diseases and accelerate aging, and flavonoids have the effect of blocking the action of free radicals.

Pea-stained tofu appeared the highest, followed by pea-stained tofu, showing that the total flavonoid content was higher in mung-pea-stained tofu as compared to commercially available tofu made only from soybeans (FIG. 4). As the amount of added peas increased, the total flavonoid content of tofu increased. Therefore, it is considered that tofu with peas is useful for anti-aging as well as antioxidant.

Claims (6)

1) Soaking soybeans or soybeans and peas in water;
2) soaking at least one selected from the group consisting of mung beans and peas in water;
3) preparing bean water by adding twice the weight of the soaked beans in 1) and 2) before being individually soaked;
4) preparing bean water from which okara is removed by adding water three times the weight before being individually soaked in the bean water prepared in 3) and filtering it through a cotton cloth;
5) heating the soybean soybean water to boil, and then adding salted soybean water to coagulate it after 3 minutes;
6) When the bean water prepared from one or more selected from the group consisting of mung beans and peas is heated and boiled, adding salt water to solidify it after 3 minutes;
7) putting the tofu coagulated in 5) and 6) into a tofu mold to make a stain shape; and
8) a step of pressing and hardening with a pressing plate; manufacturing method of stained tofu comprising The method according to claim 1, wherein soybeans are soaked in water for 12 hours, and at least one selected from the group consisting of mung beans and peas is soaked in water for 15 hours. The method according to claim 1, wherein the salt solution contains 30 mL of makgeolli vinegar and 15 g of salt. The method of claim 4, wherein the makgeolli vinegar is first aged for 5 days at room temperature without opening the raw makgeolli; Mixing raw makgeolli and rice vinegar and putting it in an onggi; Secondary aging at room temperature for 7 days after sealing with a cloth; And when a chok is formed, replacing the sealed cloth with vinyl and tertiary aging at room temperature for 3 months or more; Manufacturing method of stained tofu, characterized in that it is prepared by 1) Soaking soybeans or soybeans and peas in water;
2) soaking at least one selected from the group consisting of mung beans and peas in water;
3) preparing bean water by adding twice the weight of the soaked beans in 1) and 2) before being individually soaked;
4) preparing bean water from which okara is removed by adding water three times the weight before being individually soaked in the bean water prepared in 3) and filtering it through a cotton cloth;
5) heating the soybean soybean water to boil, and then adding salted soybean water to coagulate it after 3 minutes;
6) When the bean water prepared from one or more selected from the group consisting of mung beans and peas is heated and boiled, adding salt water to solidify it after 3 minutes;
7) putting the tofu coagulated in 5) and 6) into a tofu mold to make a stain shape; and
8) hardening by pressing with a pressing plate; 1) Soaking soybeans or soybeans and peas in water;
2) soaking at least one selected from the group consisting of mung beans and peas in water;
3) preparing bean water by adding twice the weight of the soaked beans in 1) and 2) before being individually soaked;
4) preparing bean water from which okara is removed by adding water three times the weight before being individually soaked in the bean water prepared in 3) and filtering it through a cotton cloth;
5) heating the soybean soybean water to boil, and then adding salted soybean water to coagulate it after 3 minutes;
6) When the bean water prepared from one or more selected from the group consisting of mung beans and peas is heated and boiled, adding salt water to solidify it after 3 minutes;
7) putting the tofu coagulated in 5) and 6) into a tofu mold to make a stain shape; and
8) Step to harden by pressing with a pressing plate; Health functional stained tofu with increased antioxidant capacity manufactured by

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