WO2016167469A1 - Bean curd of canavalia gladiata and method for manufacturing same - Google Patents
Bean curd of canavalia gladiata and method for manufacturing same Download PDFInfo
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- WO2016167469A1 WO2016167469A1 PCT/KR2016/001983 KR2016001983W WO2016167469A1 WO 2016167469 A1 WO2016167469 A1 WO 2016167469A1 KR 2016001983 W KR2016001983 W KR 2016001983W WO 2016167469 A1 WO2016167469 A1 WO 2016167469A1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/40—Pulse curds
- A23L11/45—Soy bean curds, e.g. tofu
Definitions
- the invention is a soybean (Korean Sw d can (Canavalia pladiataV> tofu and its
- Korean Sword ed-n (Canavalia pladiata) is a perennial vine plant belonging to the rosemary legume family, and its shape is similar to that of soybeans. 2.5 ⁇ 3.5cm, the largest of all soybeans, and its characteristic length is about 3/4 of the length of soybean. The color is white, red, and black, and it is known that white is the best in functional and chemical resistance. Hwasun produces about 60% of the total production.
- the above-mentioned bean bean is said to have the effect of improving the function of the kidneys, warming the stomach, warming the kidneys, and strengthening the vitality in Chinese herbal wood or herbal villus. It is known to be useful for the improvement of rhinitis, otitis media, whooping cough, back pain, hiccups, vomiting, dysentery, ta boxing, alveolar pylori, stomatitis, hemorrhoids, gastritis, gastric ulcers, enteritis, and intestinal ulcers.
- soybeans contain urease, hemagglutinin (PHA), and canavanine, and canabanine in young beans.
- the isolated hemoglobin contains a protein called concanavalin A, which is known to have detoxification and anti-tumor properties, as well as a strong division and toxicity inhibitory effect on transformed cells.
- soybeans have been found to have a high nutritional and functional capacity.
- the first objective of the present invention is to provide excellent nutritional and pharmacological
- Genie is intended to provide functional tofu containing soybean powder.
- the second purpose of the present invention is in addition to the first purpose mentioned above.
- the third object of the present invention is to provide a functional tofu with superior functionality in addition to the above-mentioned objectives.
- the fourth object of the present invention is to provide an effective method for manufacturing functional tofu according to the above-mentioned objectives. '
- the Hanjak-du bean powder may be ultra-fine powder of roasted bean beans with an average particle diameter of 13 or less.
- the bean soybean curd has a water content of 78.33 to 80. Weight 0 /., Crude protein content is 8.94-12.69 weight ⁇ 3 ⁇ 4, crude lipid content is 4.84 ⁇ 5.62% by weight, ash content is 1.03-1.10% by weight, and carbohydrate content may be 2.97-3.78% by weight.
- the bean curd tofu described above has a hardness (g) of 731.8 1 197,
- the small bean powder may be ultrafine powdered small bean powder having an average particle diameter of 13 or less.
- step (E) compression molding and cutting may be further performed.
- step (F) packaging and sterilization heating and cooling step can be further performed.
- step (A) Prior to the above-mentioned step (A), the (A-I) sorting and washing step may be preceded.
- the immersion time in the above immersion step (A) is 24 hours at 5 ° C, or at 10 ° C.
- It can be 18 hours, or 15 hours at 18 ° C, or 8 hours at 27 ° C.
- soymilk production step (B) is performed by separating soybean milk and soybean milk which is made of soybean shiny while adding 1 to 8 times the drinking water of soybean skin.
- the kanji mercy step (D) is performed by heating at 100 o C for 3 to 5 minutes.
- step of adding unggo (E) consists of adding 6-14% by weight of unggo agent and adding it to the sum of the weights of the soybean and soybean powder and stirring it to form a tofu for 2 to 10 minutes. -.
- Compression is performed at a pressure of 4 to 6 kgf / cm 2 for about 1 to 3 minutes and cut to a predetermined dimension.
- the dried soybean lOOg has a calorie of 3 l 8cal, moisture 14.9%, protein It is known to contain 27.1 g, fat 0.6 g, carbohydrate 53.8 g, fiber 1 1.6 g, ash 3.6 g, calcium 97.9 mg, magnesium 70 mg, copper 0.5 mg, zinc 2.0 mg, manganese I .Omg.
- Vitamin A and C are very rich, and vitamin B group is 4 to 5 times more than other soybeans, especially niacin vitamin B 3
- the soybeans are hard and soaked in water, they are difficult to grind with a millstone or crusher and cannot be powdered raw.
- the beans are roasted and then pulverized to make tofu.
- the above-mentioned soybean powder is roasted.
- the soybeans may be very finely divided to an average particle size of 13 or less.
- the ultra-fine powder can be advantageous in terms of process efficiency and functionality since it does not produce waste even if it is compatible with soybean milk.
- bean curd tofu is basically formed from protein dung produced from slurry of 93 to 97% by weight of soybean and 3 to 7% by weight of roasted soybean powder.
- the bean bean tofu has a water content of 78.33 to 80% based on weight, crude protein content of 8.94 to 2.69% by weight, crude oil content of 4.84 to 5.82% by weight, and ash content of 1.03- 1 .10 increase ⁇ / 0 , the carbohydrate content can be 2.9% 3.78% increase.
- jakdukong head feedback hamring of solids goseongeun soy Hung goje amount, reducing the hardness of the protein content and receives a significant effect depending on the composition, which increases the amount of jakdukong powder to increase the moisture content of the jakdukong tofu Let's go.
- soybean flour added to soybean curd exceeds 7% by weight relative to the combined weight of soybean flour and soybean, and the resulting soybean curd is not recommended because it may increase crushing. If it is less than 3% by weight, it is not desirable because it is likely to be crushed but may not meet the expected functionality due to the addition of soybean flour.
- the flavor, taste, and chewiness of the bean bean tofu according to the present invention are significantly improved according to the soybean soybean sprouts.
- the manufacturing method of small bean tofu according to the present invention is basically
- the immersion time is about 24 hours at about 5 ° C, about 18 hours at about 10 ° C, about 15 hours at about 8 ° C, and about 8 hours at about 27 ° C.
- soybean gruel is made by adding 1 to 8 times the soybean's volume, and in particular 5 to 8 times the drinking water, to make the grinding easier and obtain a sufficient amount of soymilk. Slurry) is removed, and the soy milk is removed by filtration or centrifugation.
- step (B) Combined 3-7% by weight of the soybean flour powdered with the soybean milk obtained in step (B), wherein the added weight% of the soybean powder is the weight% of the dry soybean and the weight% of the soybean powder. For the sum of 100 weights 0 /.
- the roasted bean powder in the step of adding the small bean powder may be an ultra-fine powdered bean powder having an average particle diameter of 13 or less, in which case it is possible to prevent the production of bean curd as described above.
- Soybean soybean milk containing soybean powder is rapidly heated to 60 ° C or higher
- CaS0 4 .H 2 0, CaCl 2 , MgCl 6H 2 0, glucono- ⁇ -lactone, gluconate, etc. which are various known ointments, can be used.
- Natural water can be used.
- the (G) packaging and sterilization heating and cooling step may be further performed, and the polyethylene, polypropylene, or fleece may be improved to improve the preservation and handleability of the soybean tofu containing a large amount of moisture.
- sterilization treatment can be carried out by cold water dipping to below 10 ° C.
- soybean curd was prepared according to the same procedures and conditions as in Example 1.
- Test Example j Investigation of tissue properties of pea bean tofu
- Example I is carried out by adding 1 132.7 ⁇ 64.3g, 5 Increased 0/0-described Example 2 is added 891.8 ⁇ 46.0g , Example 3 added 7% by weight of 813.4 ⁇ 81.6 8 showed a significant tendency to decrease with the amount of cloth, and the results of gumminess and texture (diewines) also showed the same tendency as hardness The results were reduced according to the amount of soybean flour added.
- Example 3 with the addition of 3% by weight and Example 2 with the addition of 5% by weight showed a large difference compared to the comparative example, and it was confirmed that it had an effect on the physical properties of the soybean tofu following the addition of the soybean flour. Springiness, cohesiveness
- Film D was filtered through a filter, and analyzed by amino acid analyzer only (10 Avp series, Shimadzu, Japan ) ⁇ .
- Table 4 shows the results of analyzing the constituent amino acids of Examples 1 to 3, which differed in the amount of small bean powder added. [Table 4]
- Examples 1 to 3 all contained 17 types of amino acids, and the content of constituent amino acids decreased slightly depending on the amount of soybean powder added.
- the content of the individual amino acid is glutamic acid (glutamic acid)
- the evaluation was done by scoring method, and samples were placed in a sensory test bowl 10 minutes before the sensory test.
- Example 1 In case of color, Example 1 of 3% by weight of soybean powder was the highest as 5.95 sul 0.76, and the second was Example 2 (5.90 ⁇ 0.45) of 5% by weight.
- Example 3 (5.70 ⁇ 0.57) with 7% by weight addition and no comparison (5.70 ⁇ 0.66) with no addition showed the same value.-The result of verification of difference between sample preferences was not statistically significant. Appeared to be.
- Example 2 of the 5% by weight of the soybean powder added to the flavor was the highest as 6.10 ⁇ 0.55
- Example 3 (6.00 ⁇ 0.86) with the addition of 7% by weight, Example 1 (5.15) 0.75) with the addition of 3% by weight, and the comparative example (4.55 ⁇ 0.83) without the addition of 3% by weight.
- Examples 2 and 3 in which 5% by weight and 7% by weight of the soybean powder were added, Example 1 of 3% by weight, the comparative example of no addition showed high preference at statistically significant levels.
- Example 3 (5.65 ⁇ 0.59) with 7 wt% addition, Example 1 (5.20 ⁇ 0.62) with 3 wt% addition, and Comparative Example without addition (5.10 ⁇ 0.85) were shown.
- Example 2 of 5% by weight of soybean powder added 2
- Example 3 (containing 7% by weight of soybean powder)
- Example 1 (containing 3% by weight of soybean powder)
- Comparative Example (without bean powder)
- Example 2 of 5% by weight of soybean powder added was 6.05 ⁇ 0.51, followed by 3% by weight of Example 1 (5 ⁇ 40 ⁇ 60), no addition (5.10). ⁇ 0.85), and 7 were as%.
- example 3 (4.65 ⁇ lead 67 of the additive by weight)
- Example 2 obtained the highest score of 6.30 ⁇ 0.57, Example 3 (5.50 ⁇ 0.69) with 3% by weight, Comparative Example without addition (5.25 ⁇ 0.79), Example 3 with 7% by weight ( 5.15 ⁇ 0.49).
- Example 3 added 7% by weight, Example 1, added 3% by weight, showed a statistically significantly higher preference than the comparative example without addition.
- Example 2 which added 5% by weight of soybean powder, was the highest.
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Abstract
The present invention relates to a bean curd of Canavalia gladiata and a method for manufacturing the same. The bean curd of Canavalia gladiata according to the present invention is formed as a coagulated material generated from slurry of 93-97 wt% of soybeans and 3-7 wt% of a roasted Canavalia gladiata powder. According to the present invention, a functional bean curd retaining palatability and eating convenience and having excellent sensory properties resulting from color, taste, flavor, and mastication can be provided by utilizing a roasted powder of Canavalia gladiata, which is known to have excellent nutritional and pharmaceutical characteristics and has not been used to manufacture a bean curd due to excessive hardness thereof.
Description
명세서 Specification
발명의명칭:작두콩두부및그제조방법 기술분야 Name of invention: bean bean tofu and its manufacturing method
[ 1 ] 본발명은작두콩 (Korean Sw이 d can( Canavalia pladiataV>두부및그 [1] The invention is a soybean (Korean Sw d can (Canavalia pladiataV> tofu and its
제조방법에관한것이며,더욱상세하게는영양학적및기능적으로우수한 특성을지니나조직이단단하여물에불려도맷돌이나분쇄기로갈기곤란하고 날콩상태에서분체화하기곤란한작두콩을볶은후분체화하고이를두유에 혼합하여제조되는작두콩두부및그제조방법에관한것이디-. It is related to the manufacturing method, and more specifically, it has excellent nutritional and functional characteristics, but even when the tissue is hard and soaked in water, it is difficult to grind it into a millstone or crusher, and it is difficult to powder it in raw soybeans, and then pulverize it into soymilk. Mixed bean curd and its manufacturing method are as follows.
배경기술 Background
[2] 본발명에사용되는작두콩 (Korean Sword ed- n( Canavalia pladiata))은장미목 콩과에속한한해살이덩굴식물로서,콩꼬투리의형상이작두와유사하여 작두콩또는도두라지칭되며,콩알은길이 2.5~3.5cm정도로서모든콩중에서 가장크고그특징은배젖부위의길이가콩알길이의 3/4정도로매우길며, 색깔은백색,적색,흑색이있으니,백색이기능성내지약성에서가장우수한 것으로알려져있으며,우리나라에서는화순군에서전체생산량의약 60%를 생산하고있디 ·. [2] Korean Sword ed-n (Canavalia pladiata) is a perennial vine plant belonging to the rosemary legume family, and its shape is similar to that of soybeans. 2.5 ~ 3.5cm, the largest of all soybeans, and its characteristic length is about 3/4 of the length of soybean. The color is white, red, and black, and it is known that white is the best in functional and chemical resistance. Hwasun produces about 60% of the total production.
[3] 상기한작두콩은중국의본초강목이나본초비요에서장과뷔를보하고속을 따뜻하게하며신장의기능올돕고원기를보하는약효가있다고기록되어 있으며,우리나라의동의학사전등에서는작두콩이축농증,비염,중이염, 백일해,신허요통,딸꾹질,구토,이질,타박싱-,치조농루,구내염,치질,위염, 위궤양,장염,장궤양등의개선치료에유용한것으로알려져있다. [3] The above-mentioned bean bean is said to have the effect of improving the function of the kidneys, warming the stomach, warming the kidneys, and strengthening the vitality in Chinese herbal wood or herbal villus. It is known to be useful for the improvement of rhinitis, otitis media, whooping cough, back pain, hiccups, vomiting, dysentery, ta boxing, alveolar pylori, stomatitis, hemorrhoids, gastritis, gastric ulcers, enteritis, and intestinal ulcers.
[4] 또한근래의연구결과에따르면,작두콩은우레아제,혈구응집소 (PHA), 카나바닌 (canavanine)이함유되어있고,어린콩에서는카나바닌 [4] According to recent research, soybeans contain urease, hemagglutinin (PHA), and canavanine, and canabanine in young beans.
지베렐린 (canavanine gibberellin) I및 II가함유되어있으며,비타민 A, B h B2, C, 니아신 (niacin)등이풍부하여종양억제직용,소염및혈액순환촉진작용이있는 것으로보고되어있으며,작두콩에서분리한혈구웅집소에는콘카나발린 A라는 단백질이다량함유되어있어해독작용,항종양특성이있으며변형세포애대한 강한분열억제작용과독성억제작용도있는것으로알려져있다. It is known to contain canavanine gibberellin I and II, and is rich in vitamins A, B h B 2 , C, and niacin, which have been reported to have tumor suppressor, anti-inflammatory and blood circulation promoting effects. The isolated hemoglobin contains a protein called concanavalin A, which is known to have detoxification and anti-tumor properties, as well as a strong division and toxicity inhibitory effect on transformed cells.
[5] 여기서특히작두콩의식물성혈구응집소 (PHA)는암세포나여러가지 [5] Here, in particular, the plant hemagglutinin (PHA) of soybeans is found in cancer cells and various
발암물질로생긴비정상적인세포를웅집하여활성을억제하나정상세포에는 자극성이없는것으로알려져있으며,작두콩에들어있는혈구웅집소는높은 억제효과로암세포를억제하는것으로보고되어있다. It is known to suppress abnormal activity caused by carcinogens, but it is not irritating to normal cells, and hemoglobin in soybeans has been reported to suppress cancer cells with high inhibitory effect.
[6] 따라서작두콩의상기한바와같은생리활성내지약리학적성질을이용힌- 다양한기능성식품,화장료,의약품등이제안되어있으며,그전형적인 예로서는작두콩차의제조방법에관한등록특허제 1 0- 1407409호,작두콩올 이용한청국장및그제조방법에관한등록특허제 10-03241 32호,도두를이용한
항선충제에관한등록특허제 10-04830060호,붉은작두콩추출물을함유하는 항노화및미백용조성물에관한공개특허제 10-201 1 -0117376호,작두콩 추출물을유효성분으로함유하는위장질환의예방및치료용조성물에관한 등록특허제 10- 1476218호등을들수있다. [6] Therefore, a variety of functional foods, cosmetics, and pharmaceuticals are proposed using the physiologically active and pharmacological properties of the soybeans, which are typical examples. No. 10-03241 No. 32, Cheonggukjang using Saekdukongol and its manufacturing method Registered Patent No. 10-04830060 on Anti-Nutrients, Open Patent No. 10-201 1 -0117376 on Anti-Aging and Whitening Compositions Containing Red Bean Extract, Prevention of Gastrointestinal Diseases Containing Small Bean Extract And Patent No. 10-1476218 regarding the composition for treatment.
[7] 그러나작두콩은영양학적및기능적으로우수한톡성올지님에도조직이 [7] However, soybeans have been found to have a high nutritional and functional capacity.
단단하여물에불려도맷돌이나분쇄기로마쇄하기곤란하고날콩상태에서는 분체화하기도곤란한작두콩을이용한두부나그제조방법에관한종래의 기술은본발명자가파악하고있는한전혀존재하지않는다. Conventional techniques for tofu, or methods of making it, using soybeans, which are hard to be soaked in water and difficult to grind with millstones or grinders, are also difficult to grind in the state of raw beans, as far as the inventors know.
발명의상세한설명 Detailed description of the invention
기술적과제 Technical task
[8] 따라서본발명의첫번째목적은영양학적및약리적으로우수한특성을 [8] Therefore, the first objective of the present invention is to provide excellent nutritional and pharmacological
지니는작두콩분체를포함하는기능성두부를제공하기위한것이다. Genie is intended to provide functional tofu containing soybean powder.
[9] 본발명의두번째목적은상기한첫번째목적에더하여기호성및섭식 [9] The second purpose of the present invention is in addition to the first purpose mentioned above.
편의성올겸비한기능성두부를제공하기위한것이디-. This is to provide all the functional tofu with convenience.
[10] 본발명의세번째목적은상기한제반목적에더하여우수한관능성을지니는 기능성두부를제공하기위한것이디-. [10] The third object of the present invention is to provide a functional tofu with superior functionality in addition to the above-mentioned objectives.
[1 1] 본발명의네번째목적은상기한제반목적에따른기능성두부의효과적인 제조방법을제공하기위한것이다. ' [1 1] The fourth object of the present invention is to provide an effective method for manufacturing functional tofu according to the above-mentioned objectives. '
과제해결수단 Task solution
[12] 상기한본발명의첫번째내지세번째목적을원활히달성하기위한본발명의 바람직한일양태 (aSpect)에따르면,대두 93~97중량%와볶은작두콩분체 3~7중량%의술러리로부터생성되는웅고물로형성되는작두콩두부가 제공된디-. [12] According to a preferred aspect of the present invention ( aS p ec t) for smoothly achieving the first to third purposes of the present invention, from 93 to 97% by weight of soybean and 3 to 7% by weight of roasted soybean powder Provided bean curd tofu formed from the resulting manure.
[13] 상기한직-두콩분체가볶은작두콩을평균입경 13 이하의초미세분체화한 것일수있다. [13] The Hanjak-du bean powder may be ultra-fine powder of roasted bean beans with an average particle diameter of 13 or less.
[ 14] 여기서,상기한직두콩두부는수분함량이 78.33~80. 중량0 /。이고,조단백 함량이 8.94- 12.69중량 <¾이며,조지질함량이 4.84~5.62중량 %이고,회분함량이 1.03~ 1.10증량%이며,탄수화물함량이 2.97-3.78증량%일수있다. [14] Here, the bean soybean curd has a water content of 78.33 to 80. Weight 0 /., Crude protein content is 8.94-12.69 weight < ¾, crude lipid content is 4.84 ~ 5.62% by weight, ash content is 1.03-1.10% by weight, and carbohydrate content may be 2.97-3.78% by weight.
[15] 또한상기한작두콩두부는경도 (hardness)(g)가 731.8 1 197이고, [15] The bean curd tofu described above has a hardness (g) of 731.8 1 197,
탄력성 (springiness)이 0.90-0.96이며,웅집성 (cohesiveness)이으47~0.63이고, 점착성 (gumminess)이 358.3 654.8이고,식감 (chewiness)이 334.2~654.8이며, 회복성 (resilience)이 0.16 0.27일수있다. Springiness is 0.90-0.96, cohesiveness is 47-0.63, gumminess is 358.3 654.8, texture is 334.2-654.8, resilience is 0.16 0.27 .
[16] 상기한본발명의네번째목적을원활히달성하기위한본발명의바람직한일 양태에따르면, (A)대두 93~97중량 %를실온에서 8-24시간불리는침수 (soaking) 단계와 (B)불린대두를마쇄하고여과하여두유를제조하는두유제조단계와 (C)두유에볶은작두콩을분체화한작두콩분체 3ᅳ 7중량 %를혼합하는작두콩 분체첨가단계와 (D)작두콩분체가첨가된두유를자비 (boiling)하는단계와 (E)
응고제첨가단계로구성되는작두콩두부의제조방법이제공된디-. [16] In accordance with a preferred aspect of the present invention for the purpose of achieving the fourth object of the present invention, (A) soaking soybean (93) to 97% by weight at room temperature for 8-24 hours and (B) Soymilk production step of grinding soybeans and filtration to make soymilk, (C) Soybean milk powder addition step of mixing 3 ᅳ 7% by weight of soybean powder powdered roasted soybeans, and (D) Soybean powder added soybean milk. Boiling and (E) D. Provided a method of making bean curd tofu consisting of a coagulation addition step.
[17] 상기한작두콩분체첨가단계 (C)에서의작두콩분체가평균입경 13 이하의 초미세분체화된작두콩분체일수있다. [17] In the above step (C), the small bean powder may be ultrafine powdered small bean powder having an average particle diameter of 13 or less.
[18] 상기한단계 (E)에후속하여 (F)압착성형및절단단계가더욱수행될수있다. [18] Subsequent to step (E), (F) compression molding and cutting may be further performed.
[19] 또한상기한단계 (F)에후속하여 (G)포장및살균가열과냉각단계가더욱 수행될수있다. In addition to the above step (F), the (G) packaging and sterilization heating and cooling step can be further performed.
[20] 상기한단계 (A)에앞서 (A- I )선별및세척단계가선행될수있디-. [20] Prior to the above-mentioned step (A), the (A-I) sorting and washing step may be preceded.
[21 ] 상기한침수단계 (A)에서의침수시간은 5°C에서 24시간,또는 10°C에서 [21] The immersion time in the above immersion step (A) is 24 hours at 5 ° C, or at 10 ° C.
18시간,또는 18°C에서 15시간,또는 27°C에서 8시간일수있다. It can be 18 hours, or 15 hours at 18 ° C, or 8 hours at 27 ° C.
[22] 또한상기한두유제조단계 (B)는대두부피의 1 ~8배의음용수를가하면서 갈아콩죽 (soybean shiny)을만든후비지와두유를분리하는것으로수행된다. In addition, the soymilk production step (B) is performed by separating soybean milk and soybean milk which is made of soybean shiny while adding 1 to 8 times the drinking water of soybean skin.
[23] 상기한자비단계 (D)는 100oC에서 3~5분간가열하여수행된다. The kanji mercy step (D) is performed by heating at 100 o C for 3 to 5 minutes.
[24] 또한상기한웅고제첨가단계 (E)는 가되었을때대두및작두콩분체 중량의합에대하여웅고제 6~14증량 %를첨가하고교반하면서 2~10분간 웅고시켜순두부를형성하는것으로이루어진디-. [24] In addition, the above-mentioned step of adding unggo (E) consists of adding 6-14% by weight of unggo agent and adding it to the sum of the weights of the soybean and soybean powder and stirring it to form a tofu for 2 to 10 minutes. -.
[25] 상기한압착성형및절단단계 (F)는 70~75°C가되었을때성형를로이송하여[25] The above compression molding and cutting step (F) transfers the molding to 70 ~ 75 ° C.
4~6kgf/cm2의압력으로약 1~3분간압착하고소정의치수로절단하는것으로 이루어진다. Compression is performed at a pressure of 4 to 6 kgf / cm 2 for about 1 to 3 minutes and cut to a predetermined dimension.
발명의효과 Effects of the Invention
[26] 본발명의작두콩두부및그제조방법에따르면,영양학적및약리적으로 [26] According to the bean curd tofu of the present invention and its manufacturing method, nutritional and pharmacological
우수한특성올지닌것으로알려져있으면서도지나치게단단하여두부제조에 이용되지못하던작두콩의볶은분체를활용함으로써기호성및섭식편의성을 겸비함과아울러,색상,맛,풍미및,저작감에서우수한관능성을가지는기능성 두부를제공할수가있디-. Functional tofu that has excellent functionality in color, taste, flavor and texture by utilizing roasted powder of soybean which is known to be excellent and not too hard to be used for tofu production. Can provide.
발명의실시를위한최선의형태 Best Mode for Carrying Out the Invention
[27] 이하,본발명에관하여구체적으로설명하기로한다ᅳ [27] Hereinafter, the present invention will be described in detail.
[28] 본발명에사용되는작두콩 (Korean Sw이 'd Bean<ᅳ ' //fl gladiata))의일반영양 성분을살펴보면,건조작두콩 l OOg은 3 l 8cal의열량을가지며,수분 14.9%, 단백질 27.1 g,지방 0.6g,탄수화물 53.8g,섬유질 1 1.6g,회분 3.6g,칼슘 97.9mg, 마그네슴 70mg,구리 0.5mg,아연 2.0mg,망간 I .Omg이함유되어있는것으로 알려져있다. [28] Looking at the general nutritional composition of the soybean (Korean Sw 'd Bean <ᅳ' // fl gladiata)) used in the present invention, the dried soybean lOOg has a calorie of 3 l 8cal, moisture 14.9%, protein It is known to contain 27.1 g, fat 0.6 g, carbohydrate 53.8 g, fiber 1 1.6 g, ash 3.6 g, calcium 97.9 mg, magnesium 70 mg, copper 0.5 mg, zinc 2.0 mg, manganese I .Omg.
[29] 또한하기의표 1에나타낸바와같이다른콩에는대체로존재히지않는 [29] Also, as shown in Table 1 below, it is usually not present in other beans.
비타민 A및 C가매우풍부하게함유되어있으며 ,비타민 B군도다른콩에 비하여 4~5배가량더함유되어있으며,특히나이아신인비타민 B3는 Vitamin A and C are very rich, and vitamin B group is 4 to 5 times more than other soybeans, especially niacin vitamin B 3
혈액순환촉진과혈압강하효과및콜레스테를저감효과가있는것으로 보고되어있디-.
[표 1] It has been reported to promote blood circulation, lower blood pressure and reduce cholesterol. TABLE 1
[31] 또한기능성성분에대해서는앞서언급한바와같이,우레아제, [31] As noted earlier for functional ingredients, urease,
혈구응집소 (PHA),카나바닌 (canavanine),카나바닌지베렐린 (canavanine gibberellin) I및 II,콘카나발린 A등이풍부하여종양억제작용,소염,혈액순환 촉진,해독등의작용이있는것으로보고되어있다. PHA, canavanine, canavanine gibberellin I and II, and concanavalin A have been reported to have tumor suppression, anti-inflammatory, blood circulation, and detoxification. have.
[32] 작두콩은조직이단단하여물에불려도맷돌이나분쇄기로마쇄하기곤란하며 생으로는분체화할수도없으므로,본발명에있어서는작두콩을볶은후 분체화하여두부제조에이용하며,상기한작두콩분체는볶은작두콩을 평균입경 13 이하의초미세분체화한것일수있으며이와같이 [32] Since the soybeans are hard and soaked in water, they are difficult to grind with a millstone or crusher and cannot be powdered raw. In the present invention, the beans are roasted and then pulverized to make tofu. The above-mentioned soybean powder is roasted. The soybeans may be very finely divided to an average particle size of 13 or less.
초미세분체화하면대두의두유에흔합하더라도비지가생성되지않으므로공정 효율성측면및기능성부여측면애서유리할수있디-. The ultra-fine powder can be advantageous in terms of process efficiency and functionality since it does not produce waste even if it is compatible with soybean milk.
[33] 본발명에따른작두콩두부는기본적으로대두 93~97중량 %와볶은작두콩 분체 3~7중량 %의슬러리로부터생성되는단백질웅고물로형성된디-. [33] According to the present invention, bean curd tofu is basically formed from protein dung produced from slurry of 93 to 97% by weight of soybean and 3 to 7% by weight of roasted soybean powder.
[34] 여기서,상기한작두콩두부는수분함량이 78.33~80.기중량 %이고,조단백 함량이 8.94~】2.69중량%이며,조지질함량이 4.84~5.62중량%이고,회분함량이 1.03- 1 .10증량。 /0이며,탄수화물함량이 2.9그 3.78증량 %일수있다. [34] Here, the bean bean tofu has a water content of 78.33 to 80% based on weight, crude protein content of 8.94 to 2.69% by weight, crude oil content of 4.84 to 5.82% by weight, and ash content of 1.03- 1 .10 increase。 / 0 , the carbohydrate content can be 2.9% 3.78% increase.
[35] 또한상기한작두콩두부는굳기(1^011^8)( 가 731.8~ 1 197이고, [35] In addition, the bean curd tofu (1 ^ 01 1 ^ 8) is 731.8-1 197,
탄력성 (springiness)이으90~0.96이며,응집성 (cohesiveness)이 0.47-0.63이고, 점착성 (gumminess)이 358.3~654.8이고,저작성 (chewiness)이 334.2~654.8이며, 회복성 (resilience)이 0.16 0.27일수있디-. Springiness is 90 ~ 0.96, Cohesiveness is 0.47-0.63, Gumminess is 358.3 ~ 654.8, Chewiness is 334.2 ~ 654.8, Resilience is 0.16 0.27 days There.
[36] 작두콩두부의견고성은두유내고형분의함링:,웅고제첨가량,단백질함량과 조성에따라크게영향을받으며,이는작두콩분체의첨가량이증가할수록 작두콩두부의수분함량이증가하여두부의경도를감소시키게된디-. [36] jakdukong head feedback hamring of solids goseongeun soy:, Hung goje amount, reducing the hardness of the protein content and receives a significant effect depending on the composition, which increases the amount of jakdukong powder to increase the moisture content of the jakdukong tofu Let's go.
[37] 따라서작두콩두부에있어서첨가되는작두콩분체의흔합량은작두콩분체와 대두와의흔합중량에대하여 7중량 %를초과하면결과로서얻어지는작두콩 두부는부스러짐이커질우려가있으므로바람직하지못하며,역으로 3중량 % 미만인경우에는부스러짐우려는작으나작두콩분체의첨가에따른기대되는 기능성을충족치못하게될우려가있으므로역시바람직하지못하다. [37] Therefore, the combined amount of soybean flour added to soybean curd exceeds 7% by weight relative to the combined weight of soybean flour and soybean, and the resulting soybean curd is not recommended because it may increase crushing. If it is less than 3% by weight, it is not desirable because it is likely to be crushed but may not meet the expected functionality due to the addition of soybean flour.
[38] 또힌 ·,본발명에따른작두콩두부에있어서작두콩분체의침가에따른일빈- 성분의영향은살펴보면,수분함량은작두콩분체첨가량이증가할수록 증가하며,조단백과조지방함량은감소하는경향을보이고,회분과탄수화물 함량은변화가없으며,이는작두콩분체애함유된식이섬유등이디ᅵ두단백질과
응고제의결합에영향을주어두부의보수력에일부영향을주는것으로 믿어진다. [38] In addition, the effects of il-components on the soybean curd in accordance with the present invention, the moisture content increases as the soybean flour addition increases, and the crude protein and crude fat content decreases. Ash and carbohydrate content remains unchanged, and this is due to dietary fiber in soybean meal. It is believed to affect the binding of coagulants, which in turn affects the repair capacity of the head.
[39] 특히조단백함량의감소는작두콩의조단백함량 (26.78%)이일반대두의 조단백질함량 (40.18%)보다상대적으로낮은결과에따른것으로,작두콩 분체를첨가하면작두콩두부전체의조단백함량감소에약간의영향을미치게 된다. [39] In particular, the reduction of crude protein content was based on the result that the soybean protein content (26.78%) was relatively lower than the crude protein content (40.18%) of general soybeans. Will affect.
[40] 한편 ,본발명에따른작두콩두부의향미,맛,식김 (chewiness)은작두콩침가에 따라상당히개선된다. [40] On the other hand, the flavor, taste, and chewiness of the bean bean tofu according to the present invention are significantly improved according to the soybean soybean sprouts.
[41 ] 이하,본발명애따른작두콩두부의제조방법애대하여설명하기로한다. [41] Hereinafter, the manufacturing method of small bean tofu according to the present invention will be described.
[42] 본발명에따른작두콩두부의제조방법은기본적으로하기의단계로 [42] The manufacturing method of small bean tofu according to the present invention is basically
구성된다. It is composed.
[43] (A)침수 (soaking)단계: [43] (A) Soaking stage:
[44] 건조대두 93-97중량 %를실온에서 8-24시긴-물에침수하여불린디-. [44] 93-97 wt.% Of dried soybeans were soaked in water at 8-24 hours of water at room temperature.
[45] 상기한침수는대두의조직을부드럽게하여미-쇄사대두성분의추출이 [45] The immersion softens the tissues of the soybeans so that the extraction of non-chain soybean components is prevented.
원활히이루어질수있도록하기위한과정으로서,침수시간은약 5°C에서는약 24시간,약 10°C에서는약 18시간,약 I 8°C에서는약 15시간,약 27°C에서는약 8시간정도가적당하지만,대두의수분함량등과같은상테에따라이를약간 가감할수있음은물론이다. In order to ensure smooth operation, the immersion time is about 24 hours at about 5 ° C, about 18 hours at about 10 ° C, about 15 hours at about 8 ° C, and about 8 hours at about 27 ° C. Of course, depending on the situation, such as soybean moisture content, you can add or subtract a little.
[46] (B)두유제조단계 : [46] (B) Soymilk Production Steps:
[47] 불린대두를마쇄기를이용하여마쇄한다.이때마쇄가용이하게수행되고 충분한양의두유를얻기위하여대두부피의 1~8배,특정하게는 5~8배의 음용수를가하면서갈아콩죽 (soybean slurry)을만든다음,여과또는원심분리에 의하여비지를제거하고두유만을분리하여수거한다. [47] Grind soybeans using a grinding machine, soybean gruel (soybean) is made by adding 1 to 8 times the soybean's volume, and in particular 5 to 8 times the drinking water, to make the grinding easier and obtain a sufficient amount of soymilk. Slurry) is removed, and the soy milk is removed by filtration or centrifugation.
[48] ' (C)작두콩분체첨가단계: [48] ' (C) Soybean Meal Addition Step:
[49] 상기한단계 (B)에서얻어진두유에볶은작두콩을분체화한작두콩분체 3~7중량 %를흔합한디 .여기서의작두콩분체의첨가중량 %는건조대두의 중량 %와작두콩분체의첨가중량 %의합을 100중량 0/。로한것에대한것이디-. [49] Combined 3-7% by weight of the soybean flour powdered with the soybean milk obtained in step (B), wherein the added weight% of the soybean powder is the weight% of the dry soybean and the weight% of the soybean powder. For the sum of 100 weights 0 /.
[50] 상기한작두콩분체첨가단계 (C)에서의볶은작두콩분체는평균입경 13 이하의초미세분체화된작두콩분체일수있으며,이러한경우비지의생성을 방지할수있음은전술한바와같다. [50] The roasted bean powder in the step of adding the small bean powder may be an ultra-fine powdered bean powder having an average particle diameter of 13 or less, in which case it is possible to prevent the production of bean curd as described above.
[51 ] (D)자비 (boiling)단계: (51) (D) Boiling Stage:
[52] 작두콩분체가첨가된대두두유를신속하게 60°C이상으로승온시킨후 [52] Soybean soybean milk containing soybean powder is rapidly heated to 60 ° C or higher
100oC에도달하면약 3~5분간유지가열함으로써,단백질과지방등의성분을 추출함과아을러,미생물을사멸시키고,트립신억제제와리폭시게나제를 불활성화시킨다. When it reaches 100 o C, it is heated for about 3 to 5 minutes to extract the components of protein and fat, to kill allergens and microorganisms, and to inactivate trypsin inhibitor and lipoxygenase.
[53] (E)웅고제첨가단계: [53] (E) Hungo Addition Stage:
[54] 약 75~850C,특정하게는약 80~85oC정도에도달하였을때대두및작두콩분체 중량의합에대하여웅고제를약 6~ 14중량«¾,특정하게는약 8~ 12중량%정도를
첨가하고교반하면서 2~10분간,특정하게는 85°C에서 3분간웅고시켜순두부를 형성한디-. [54] Approximately 6-14 weight « ¾, specifically about 8-12, with respect to the sum of the weights of the soybeans and the soybean meal when they reach about 75 to 85 0 C, specifically about 80 to 85 o C Weight percent Add and stir for 2 to 10 minutes, especially at 85 ° C for 3 minutes to form a tofu.
[55] 상기한웅고제로서는다양한공지의웅고제인 CaS04.H20, CaCl2, MgCl 6H20, 글루코노 -δ-락톤,글루콘산칼슴등을사용할수있으며,바람직하게는다양하게 시판되는천연간수를사용할수있다. [0056] As the above-mentioned ointment agent, CaS0 4 .H 2 0, CaCl 2 , MgCl 6H 2 0, glucono-δ-lactone, gluconate, etc., which are various known ointments, can be used. Natural water can be used.
[56] 위에서상기한침수단계 (Α)에앞서 (A-i )선별및세척단계가선행됨이 [56] Prior to the above immersion step (Α), the (A-i) screening and washing step is performed.
일반적이며,수확시포함된이물질이나협잡물을제거하기위하여물속애콩을 담가부유물을제거함과아울러 2ᅳ 3회정도물을갈아가면서대두에부착된 먼지나흙또는내열성미생물등을제거한다. In general, to remove foreign substances or contaminants included in the harvest, soak the soybeans in the water to remove the suspended solids, and remove the dirt, soil, or heat-resistant microorganisms attached to the soybean by changing the water about 2 ~ 3 times.
[57] 또한상기한웅고제첨가단계 (Ε)에후속하여 (F)압착성형및절단단계가 더욱수행될수있다. [57] In addition to the above-described step of adding the additive (E), the (F) compression molding and cutting step may be further performed.
[58] 상기한압착성형및절단단계 (F)에서는약 70~75oC,특정하게는 75°C가 In the compression molding and cutting step (F), about 70 to 75 o C, in particular, 75 ° C.
되었을때성형를로이송하여 4~6kgt7cm2의압력으로약 1~3분간압착하고 소정의치수로절단한다. When it is finished, transfer the molding to 4 ~ 6kgt7cm 2 and press it for about 1 ~ 3 minutes and cut it to the specified size.
[59] 또한상기한단계 (F)에후속하여 (G)포장및살균가열과냉각단계가더욱 수행될수있으며,다량의수분을함유하는작두콩두부의보존성증진및 취급성향상을위하여폴리에틸렌이나폴리프로필렌또는플리스티렌박스 용기에물과힘께넣고밀봉한다음, 80~90°C와온도애서약 30분간가열하여 살균처리를수행한다음,냉수애침적하여 10°C이하에서유통시킬수있다. 발명의실시를위한형태 [59] In addition to the above step (F), the (G) packaging and sterilization heating and cooling step may be further performed, and the polyethylene, polypropylene, or fleece may be improved to improve the preservation and handleability of the soybean tofu containing a large amount of moisture. After tightly sealing with styrene box, water, and heating for 30 minutes at 80-90 ° C and temperature, sterilization treatment can be carried out by cold water dipping to below 10 ° C. Mode for Carrying Out the Invention
[60] 이하실시예및비교예와시험예를통하여본발명을더욱싱 -세히설명하기로 하나어는본발명을예증하기위한것일뿐본발명을제한하고자히는것은 아니다. [60] The present invention is further illustrated through the following examples, comparative examples and test examples, but the words are only intended to illustrate the present invention and are not intended to limit the present invention.
[61] [61]
[62] 실시예 1: Example 1:
[63] [63]
[64] 건조국산대두 2.4kg(97중량 %)을선별및세척하고,약 18 에서는약 15시간 동안침수시켜불린후,대두부피의 6배량의음용수를가하면서갈아콩죽올 만든다음,여과하여비지를제거하여두유만을분리한다음,얻어진두유에 볶은작두콩을분체화한평균입경 10 의작두콩분체 74g(3증량0 /。)을흔합하고 철저히교반하였다. [64] 2.4 kg (97 wt.%) Of dried domestic soybeans are selected and washed, soaked in about 18 hours of soaking for about 15 hours, and ground with 6 times as much drinking water as soybeans. was removed by separating only the soybean milk, and then, the resulting soy milk powder of roasted jakdukong Chemistry of hanpyeonggyun particle size of 10 jakdukong powder 74g (3 increased 0 /.) were combined and stirred thoroughly eulheun.
[65] 이어서,작두콩분체흔합대두두유를신속하게승온시켜 100°C에서익 : 4분간 유지한후, 85°C에도달하였을때 290g의웅고제 (죽력원제조천연간수)를 가하고교반하면서 3분간웅고시킨다음, 75°C가되었을때 5kgf/cm2의압력으로 약 2분간압착하고 10x10x5cm의치수로절단하여작두콩두부를제조하였디-. [65] Subsequently, ripening in jakdukong powder heunhap 100 ° C by rapidly raising the temperature of the soybean milk: 4 minutes after that preserves, when month to 85 ° C 290g uiung goje (tabasheer source producing natural brine) was added 3 minutes with stirring unggo Then, when it reached 75 ° C, it was pressed for about 2 minutes at a pressure of 5kgf / cm 2 and cut into 10x10x5cm to make small bean tofu.
[66] 상기한두부제조는한국광주소재의 (주)정훈엔지니어링의설비를 [66] The above-mentioned tofu manufacturing manufactures the equipment of Jeong Hoon Engineering Co., Ltd.
이용하였디-.
[68] 실시예 2: Used. Example 68
[69] [69]
[70] 작두콩분체 126g(5중량 %)을흔합한것을제외하고는,실시예 1에서와동일한 절차및조건에따라작두콩두부를제조하였디-. [70] Except for mixing 126 g (5% by weight) of soybean powder, the soy bean curd was prepared according to the same procedure and conditions as in Example 1.
[71] [71]
[72] 실시예 3: Example 3:
[73] [73]
[74] 작두콩분체 180g(7증량 %)을흔합한것을제외하고는,실시예 1에서와동일한 절차및조건에따라작두콩두부를제조하였다. Except for mixing 180 g (7% by weight) of soybean powder, the soybean curd was prepared according to the same procedures and conditions as in Example 1.
[75] [75]
[76] 비교예: [76] Comparative Example:
[77] [77]
[78] 작두콩분체를흔합하지않은것을제외하고는,실시예 1에서와동일한절차및 조건에따라일반대두두부를제조하였디-. [78] General soybean tofu was prepared according to the same procedures and conditions as in Example 1, except that the soybean powder was not mixed.
[79] [79]
[80] 시험예 j:작두콩두부의조직특성조사 [80] Test Example j: Investigation of tissue properties of pea bean tofu
[81 ] [81]
[82] 실시예 1내지 3의작두콩두부의조직변화를관찰하기위하여 Texture [82] Texture of Example 1 to 3 in order to observe tissue changes of small bean tofu
AnaIyzer(TA-XT2, Stable Micro System, Surrey, England)를이용하여 10회 압착시험 (사전시험,본시험및,후시험속도각각 5mm/s, 5mm/s, 3nim/s;거리 10mm;접촉면적 400nun2;접촉힘 10g)을실시하여얻어진 TPA곡선으로부터 시료의조직특성을조사하였으며,그결과를하기의표 2에나타낸디-.
Ten crimping tests using AnaIyzer (TA-XT2, Stable Micro System, Surrey, England) (pre-test, main test and post-test speed 5mm / s, 5mm / s, 3nim / s; distance 10mm; contact area The texture characteristics of the sample were investigated from the TPA curve obtained by performing 400nun 2 ; contact force 10g), and the results are shown in Table 2 below.
[표 2] TABLE 2
조직특성조사 Organizational Characteristic Survey
[84] 위의표 2에그결과를나타낸바와같이,작두콩두부의경도 (hardness)는 [84] As shown in Table 2 above, the hardness of soybean curd
직두콩분체를첨가하지않은비교예가 1294.9± 89.4g이었으며,작두콩분체를 3중량0 /。첨가한실시예 I은 1 132.7 ± 64.3g, 5증량0 /0첨가한실시예 2는 891.8土 46.0g, 7중량 %첨가한실시예 3은 813.4± 81.68으로천가량에따라유의적으로 감소하는경향을보였으며,점착성 (Gumminess)과식감 (저작성) (diewines)의 결과도경도와같은경향을보여작두콩분체첨가량에따라감소하는결과를 보였다. Comparison without addition of the soybean powder jikdu example was 1294.9 ± 89.4g, jakdukong the powder 3 parts by weight 0 /. Example I is carried out by adding 1 132.7 ± 64.3g, 5 Increased 0/0-described Example 2 is added 891.8土46.0g , Example 3 added 7% by weight of 813.4 ± 81.6 8 showed a significant tendency to decrease with the amount of cloth, and the results of gumminess and texture (diewines) also showed the same tendency as hardness The results were reduced according to the amount of soybean flour added.
[85] 특히 3중량 %첨가의실시예 i과 5중량 %첨가의실시예 2는비교예에비해큰 차이를나타냈으며,작두콩분체첨가에따른작두콩두부의물성에영향을주는 것으로확인되었다.탄력성 (Springiness),웅집성 (cohesiveness)와 In particular, Example 3 with the addition of 3% by weight and Example 2 with the addition of 5% by weight showed a large difference compared to the comparative example, and it was confirmed that it had an effect on the physical properties of the soybean tofu following the addition of the soybean flour. Springiness, cohesiveness
회복성 (resilience)에있어서는실시예 1내지 3은비교예와대비시유의적인 차이는확인되지않았디ᅵ In resilience, no significant differences were found between Examples 1 and 3 compared to Comparative Examples.
[86] [86]
[87] 시험예 2:작두콩두부의이화학적기본적조시- [88] [87] Test Example 2: Basic physicochemical preparation of soybean curd-[88]
[89] 작두콩분체를첨가한실시예 1내지 3을비교예와대비하여 A.O.A.C.법괴- 식품공전에따라일반성분을분석하였다. The general components of A.O.A.C. ingots-Food Code were analyzed in comparison with Examples 1 to 3 to which the soybean powder was added.
[90] 수분은상압가열건조법,조회분은건식희화법,조지방은속슬렛 (Soxhkt) 추출법,조단백질은자동질소증류장치를이용한마이크로켈달 (Micro kjddahl)법으로각각분석하였다.또한탄수화물은 100에서수분,조단백질,
조지방및회분을뺀값으로결정하였다. [90] Moisture was analyzed by atmospheric heating, dry ashing, crude fat was analyzed by Soxhkt extraction, and crude protein was analyzed by Micro kjddahl method using an automatic nitrogen distillation apparatus. Moisture, crude protein, It was determined by subtracting crude fat and ash.
일반성분분석결과를하기의표 3에나타낸다. The general component analysis results are shown in Table 3 below.
[표 3] TABLE 3
작두콩두부의일반성분분석결과 Results of Analysis of General Components of Small Bean Tofu
[93] 상기한표 3의결과로부터,수분함량은작두콩분체첨가량이증가할수록 증가하며 ,조단백과조지방함량은감소하는경향을보이고,회분과탄수화물 함량은변화가없었다. From the results of Table 3, the water content increased with the addition of soybean meal, crude protein and crude fat content decreased, and ash and carbohydrate contents did not change.
[94] 위에서조단백함량의감소는작두콩의조단백함량 (26.78%)이일반대두의 조단백질함량 (40.18%)보다상대적으로낮은결과에따른것이디-. [94] The decrease in crude protein content was based on the result that the crude protein content of soybeans (26.78%) was relatively lower than that of normal soybeans (40.18%).
[95] [95]
[96] 시험예 3:구성아미노산분석 Test Example 3: Constituent Amino Acid Analysis
[97] [97]
[98] 실시예 1내지 3과비교예의시료를시험관애취해으 05%(w/v) [98] A test tube sample of Comparative Examples 1 to 3 was taken as 05% (w / v).
2-머캡토에탄을 (C2 SO)을함유한 6N HC1 lOniL를가하고 110土 10C에서 24시간 가수분해시켜얻은액을사용하였디-. - 2-Merced captopril ethane di was going up a 6N HC1 lOniL containing (SO 2 C) using a solution obtained by decomposing 24 hours hydrolysis in 110土1 0 C.
[99] 이를희석용소디움시트레이트완충용액 (pH 2.2)으로용해하여 0.45 [99] It was dissolved in dilute sodium citrate buffer solution (pH 2.2) to give 0.45.
막필터로여과하고아미노산전용분석기 (10 Avp series, Shimadzu, Japan)로 분석하였디 ·. Film D was filtered through a filter, and analyzed by amino acid analyzer only (10 Avp series, Shimadzu, Japan ) ·.
[100] 작두콩분체첨가량을달리한실시예 1내지 3과비교예의구성아미노산을 분석한결과를하기의표 4에나타낸다.
[101] [표 4] Table 4 shows the results of analyzing the constituent amino acids of Examples 1 to 3, which differed in the amount of small bean powder added. [Table 4]
아미노산분석결과 Amino Acid Analysis Results
[102] 위의표 4의결과로부터,실시예 1내지 3은모두 17종의아미노산을함유하고 있는것으로나타났으며,작두콩분체의첨가량에따라구성아미노산함량이 조금씩감소하는것으로나타났다. From the results in Table 4, Examples 1 to 3 all contained 17 types of amino acids, and the content of constituent amino acids decreased slightly depending on the amount of soybean powder added.
[103] 구체적으로는,개별아미노산의함량은글루타민산 (glutamic acid)이 [103] Specifically, the content of the individual amino acid is glutamic acid (glutamic acid)
I l 9L95~ l 629.40mg/K)0g의범위로가장많이함유되어있는것으로나타났고, 아스파트산 (aspartic acid)이 864.15- 1 145. l 3mg/100g,알기닌 (arginine)이 I l 9L95 ~ l 629.40mg / K) 0g, which is the most abundant, and aspartic acid is 864.15-1 145.l 3mg / 100g, arginine
543.22~734.32mg/100g,류신 (leucine)이 465.92~628.28mg/100g,세린 (serine)이 421.34- 550.74mg/100g순으로함량이높은것으로나타났으며,상대적으로 메티오닌 (methionine)이 I 2.27~20.39mg/I 00g으로기-장낮은함량을보였다. 543.22 ~ 734.32mg / 100g, leucine was 465.92 ~ 628.28mg / 100g, serine was 421.34-550.74mg / 100g, and methionine was I 2.27 ~ 20.39 mg / I 00 g showed low group-content.
[104] 필수아미노산의함량도구성아미노산과같은경향을보여작두콩분체
첨가량이중가할수록감소하는결과를보였다. [104] Contents of essential amino acids also show the same tendency as constituent amino acids, soybean powder As the amount added increased, the result decreased.
[105] 작두콩분체첨가량에따른구성아미노산의감소는일반성분중조단백질 분석결과와일치하는경향을보였으며,이는일반대두에비해조단백질및 아미노산함량이적은작두콩을첨가하면서상대적으로함량이낮아지는 것으로판단되었디ᅵ. [105] The decrease in the constituent amino acids according to the amount of soybean flour showed a consistent tendency with the results of analysis of the crude sodium bicarbonate protein, which was judged to be relatively low in the content of soybeans containing less crude protein and amino acid than normal soybeans. ᅵ .
[106] [106]
[107] *시험예 4:관능검사 [Test Example 4] sensory test
[108] [108]
[109] 광주여자대학교식품영양학과학생중 20명을선별하여색 (color),형 -(flavor), 맛 (taste),조직김 -(texture),전반적인기호도 (overall acceptability)를 7점 [109] Gwangju Women's University, Dept. of Food and Nutrition, selected 20 students with 7 points for color, flavor, taste, texture, and overall acceptability.
채점법으로평가하였으며,시료는관능검사시작 10분전에관능검사용그릇에 담아평가하도록하였다. The evaluation was done by scoring method, and samples were placed in a sensory test bowl 10 minutes before the sensory test.
[110] 통계처리는각실험을 3회반복하여얻은결과를평균과표준편차로 [110] Statistical processing is based on the average and standard deviation of the results obtained by repeating each experiment three times.
나타내었으며,그결과를 SAS패키지로통계처리하였으며,시료간의 유의검증은던컨의중다범위검정법 (Duncan's multiple range test)으로 The results were statistically processed by SAS package, and the significant verification between samples was done by Duncan's multiple range test.
검증하였다ᅳ Verified
[1 1 ] 관능검사결과를하기의표 5에나타낸디-. [1 1] The sensory test results are shown in Table 5 below.
[ 1 12] [표 5] [12] [Table 5]
관능검사결과 Sensory test results
[ I 13] 관능에따른시료별선호도조사결과,색 (color)은작두콩분체가 3증량 % 첨가된실시예 1이,향미 (flavor),맛 (taste)과,식감 (chewiness)은작두콩분체가 5증량 %첨가된실시예 2가가장높은값을나타냈다. [I 13] According to the sensory preference test, the color of silver powder was added in 3% by weight of Example 1, the flavor, taste and texture of the bean powder were Example 2 with 5 increments added showed the highest value.
[ 1 14] 작두콩두부의향미,맛과,식감은작두콩분체의첨가에따라유의한차이를 보였으나,색 (color)은유의한차이를보이지않는것으로나타났다. [1 14] The flavor, taste, and texture of bean curd tofu showed significant differences according to the addition of small bean powder, but color did not show any significant difference.
[115] 색 (color)의경우작두콩분체 3중량 %첨가의실시예 1이 5.95士 0.76으로가장 높게나타났으며,두번째로는 5중량 %첨가의실시예 2(5.90± 0.45),세번째로는 7중량 %첨가의실시예 3(5.70± 0.57)과무 (無)첨가의비교예 (5.70± 0.66)가같은 값을나타났디-.시료간선호도차이검증결과도색은통계적으로유의하지않은
것으로나타났다. In case of color, Example 1 of 3% by weight of soybean powder was the highest as 5.95 sul 0.76, and the second was Example 2 (5.90 ± 0.45) of 5% by weight. Example 3 (5.70 ± 0.57) with 7% by weight addition and no comparison (5.70 ± 0.66) with no addition showed the same value.-The result of verification of difference between sample preferences was not statistically significant. Appeared to be.
[116] 향미는작두콩분채 5중량 %첨가의실시예 2가 6.10± 0.55로가장높게 [116] Example 2 of the 5% by weight of the soybean powder added to the flavor was the highest as 6.10 ± 0.55
나타났으며, 7중량 %첨가의실시예 3(6.00± 0.86), 3중량 %첨가의실시예 1(5.15土 0.75)그리고무첨가의비교예 (4.55± 0.83)순으로나타났다.힝:미의경우작두콩 분체가 5증량 %와 7중량 %첨가된실시예 2및 3이 3증량 %첨가의실시예 I, 무첨가의비교예각각에대해통계적으로유의한수준에서높은선호도를 보였다. The results are shown in the order of Example 3 (6.00 ± 0.86) with the addition of 7% by weight, Example 1 (5.15) 0.75) with the addition of 3% by weight, and the comparative example (4.55 ± 0.83) without the addition of 3% by weight. Examples 2 and 3, in which 5% by weight and 7% by weight of the soybean powder were added, Example 1 of 3% by weight, the comparative example of no addition showed high preference at statistically significant levels.
[ 1 17] 또한맛은작두콩분체 5중량0 /0첨가의실시예 2가 6.30士 0.57로가장높은 [117] In addition, taste of the second embodiment of the jakdukong powder 5 parts by weight 0/0 was added to the highest士6.30 0.57
것으로나타났으며,다음으로 7중량 %첨가의실시예 3(5.65± 0.59), 3중량 % 첨가의실시예 1 (5.20± 0.62),무첨가의비교예 (5.10± 0.85)순으로나타났다. 작두콩분체 5증량 %첨가의실시예 2가실시예 3(작두콩분체 7증량 %함유), 실시예 1(작두콩분체 3중량 %함유),비교예 (작두콩분체무첨가)보다 Next, Example 3 (5.65 ± 0.59) with 7 wt% addition, Example 1 (5.20 ± 0.62) with 3 wt% addition, and Comparative Example without addition (5.10 ± 0.85) were shown. Example 2 of 5% by weight of soybean powder added 2 Example 3 (containing 7% by weight of soybean powder), Example 1 (containing 3% by weight of soybean powder), Comparative Example (without bean powder)
통계적으로도유의히-게선호도가높음을알수있다. It is statistically significant that the preference is high.
[118] 식감의경우도작두콩분체 5증량 %첨가의실시예 2가 6.05土 0.51으로가장 높았으며,다음으로 3증량 %첨가실시예 1(5ᅳ40±으60),무첨가의비교예 (5.10士 0.85),그리고 7중량 %첨가의실시예 3(4.65±으67)의순으로나타났다-.직두콩 분체 5중량 <¾첨가의실시예 2가실시예 1 (작두콩분체 3증량%함유), 비교예 (작두콩분체무첨가),실시예 3(작두콩분체 7중량 <¾함유)보다 In the case of texture, Example 2 of 5% by weight of soybean powder added was 6.05 土 0.51, followed by 3% by weight of Example 1 (5 ᅳ 40 ± 60), no addition (5.10).士0.85), and 7 were as%. example 3 (4.65 ± lead 67 of the additive by weight) Uisun - jikdu soybean powder 5 parts by weight example 2 example upon access of <¾ added 1 (jakdukong powder 3 increase% content), compare Example (without soybean powder), Example 3 (containing 7% soybean powder < ¾)
통계적으로유의하게높은선호도를보였디-. Statistically significant high preference.
[ 1 19] 마지막으로전반적기호도 (overall acceptability)는작두콩분체를 5증량 % [1 19] Finally, the overall acceptability is 5% increase in the soybean powder.
첨가한실시예 2가 6.30± 0.57으로가장높은점수를얻었으며, 3중량 %첨가한 실시예 1(5.50土 0.69),무첨가의비교예 (5.25± 0.79), 7중량 %첨가의실시예 3 (5.15± 0.49)의순으로나타났다. The added Example 2 obtained the highest score of 6.30 ± 0.57, Example 3 (5.50 土 0.69) with 3% by weight, Comparative Example without addition (5.25 ± 0.79), Example 3 with 7% by weight ( 5.15 ± 0.49).
[120] 결론적으로전반적기호도는작두콩분체를 5증량 %첨가한실시예 2가 [120] In conclusion, the overall symbol of Example 2, in which 5% by weight of soybean powder was added,
7중량 %를첨가한실시예 3, 3중량 %를첨가한실시예 1,무첨가의비교예보다 통계적으로유의하게높은선호도를보였디.전반적기호도와다양한 Example 3 added 7% by weight, Example 1, added 3% by weight, showed a statistically significantly higher preference than the comparative example without addition.
관능검사결과를종합하여볼때직두콩분체를 5증량 %첨가한실시예 2에대한 소비자선호도가가장높음을확인할수있었디-. Overall, the sensory results showed that consumer preference for Example 2, which added 5% by weight of soybean powder, was the highest.
산업상이용가능성 Industrial availability
[ 121 ] 이싱-,본발명에관하여상세히설명하였으나,이는본발명을예증하기위한 것일뿐본발명을한정하기위한것은아니며,당업자에있어서는본발명의 요지및범위를일탈하는일없이도다양한변화및수정이가능함은물론이며 이또한본발명의영역내이다.
[121] While Yixing has described this invention in detail, it is intended to illustrate the invention and is not intended to limit the invention. For those skilled in the art, various changes and modifications may be made without departing from the spirit and scope of the invention. This is of course possible and this is also within the scope of the present invention.
Claims
[청구항 1] 대두 93~97중량%와볶은작두콩분체 3~7중량 %의슬러리로부터 생성되는웅고물로형성되는작두콩두부. [Claim 1] Bean soybean curd, which is formed from manure produced from a slurry of 93 to 97% by weight of soybean and 3 to 7% by weight of roasted soybean powder.
[청구항 2] 하기의단계로구성되는작두콩두부의제조방법 : [Claim 2] Manufacturing method of bean bean tofu, consisting of the following steps:
(A)대두 93~97중량0 /。를실은에서 8-24시간불리는침수 (soaking) 단계; (A) Soaking stage called soybean for 93-97 weight 0 /.
(B)불린대두를마쇄하고여과하여두유를제조하는두유제조 단계; (B) a soymilk preparation step of grinding soybean soybeans and filtration to produce soymilk;
(C)두유에볶은작두콩을분체화한작두콩분체 3~7중량%를 흔합하는직ᅳ두콩분체첨가단계; (C) a step of adding the soybean flour powder to mix 3-7% by weight of the soybean flour powdered roasted soybeans;
(D)작두콩분체가첨가된두유를자비 (boiling)하는단계;및 (D) boiling the soymilk with the soybean flour added; and
(E)웅고제첨가단계. -(E) Archeology Addition Stage. -
[청구항 3] 제 2항에있어서,상기한작두콩분체첨가단계 (C)에서의작두콩 분체가평균입경최대 13 의초미세분체화된작두콩분체로 이루어지는작두콩두부의제조방법. [Claim 3] The method for producing soybean tofu according to claim 2, wherein the soybean powder in the above-mentioned soybean flour addition step (C) is composed of ultrafine powdered soybean powder having an average particle diameter of up to 13.
[청구항 4| 저 U항에있어서, [Claim 4] In that U port,
상기한두유제조단계 (B)가대두부피의 1 ~8배의음용수를 가하면서갈아콩죽 (soybean slurry)을만든후비지와두유를 분리하는것으로수행되며; The soybean milk production step (B) is performed by separating soybean milk and soybean milk, which is made of soybean slurry while adding 1 to 8 times the drinking water of soybean hulls;
상기한자비단계 (D)기- 100oC에서 3~5분간가열하는것으로 이루어지고; The kanji stage (D) consists of heating for 3 to 5 minutes at -100 o C;
상기한웅고제침가단계 (E)가 75~850C에도달하였을때대두및 작두콩분체중량의합에대하여응고제 6~ 14중량 %를첨가하고 교반하면서 2~10분간웅고시켜순두부를형성하는것으로 이루어지는 When the above-mentioned unggo immersion step (E) reaches 75-85 0 C, add 6 to 14% by weight of coagulant to the sum of the weights of the soybean and soybean powder, and form the tofu by stirring for 2 to 10 minutes while stirring.
작두콩두부의제조방법.
How to make bean curd tofu.
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