KR100471684B1 - Natural bean-curd and its preparation method - Google Patents

Abstract

The present invention relates to a natural functional tofu which includes good storage stability of tofu by using natural coagulants using plum vinegar and red algae in the production of tofu, and evenly contains the nutrients contained in plum and red algae.

The red algae used as a coagulant in the present invention is an inorganic salt, and plum vinegar acts as an organic acid to coagulate the tofu, so the two coagulation principles work in combination to produce tofu, which is different from the conventional tofu production.

The present invention comprises the steps of 1) washing and soaking soybeans with water; 2) adding water and grinding finely using a mixer to prepare a scum; 3) heating the soybeans, removing the sebum and obtaining soymilk; 4) adding a natural coagulant to solidify while stirring to prepare a tofu; 5) preparing the tofu by pouring the soft tofu into a molding mold covered with a Bebojagi; Has

Description

Tofu and its preparation method using plum vinegar and red algae as coagulants {Natural bean-curd and its preparation method}

The present invention relates to a natural functional tofu which includes good storage stability of tofu by using natural coagulants using plum vinegar and red algae in the production of tofu, and evenly contains the nutrients contained in plum and red algae.

The tofu, which was first invented when Ryu'an was the King of Hunan, about 2000 years ago, was first introduced to Korea during the Goryeo Dynasty. Initially used only as temple food, it was later popularized. Its high nutritional value, high digestibility, low price, and soft texture make it a favorite among the common people as a major source of protein.

Tofu has been reported to lower blood cholesterol levels, prevent osteoporosis, improve renal function, and inhibit atherosclerosis. Genistein, a major isoflavone in soybean, has anticancer activity through antioxidant activity and female hormones. It is also known to act as.

However, tofu has high moisture content of more than 80%, so microorganisms present in soybeans are transferred to tofu, reducing preservation and being easily contaminated during distribution. In addition, although calcium content is higher than other protein foods, calcium sulfate used to prepare tofu has a disadvantage of low calcium dissolution because of low dissociation degree.

 Tofu is prepared by the process of washing, immersion, grinding, filtration, heating, coagulation, and shaping. The stage that has the greatest influence on the texture of tofu is the coagulation stage, depending on the type and amount of coagulant.

The principle of coagulation is largely divided into inorganic salts and organic acid coagulation. First, representative inorganic salts are calcium sulfate (CaSO ₄ ) and magnesium chloride (MgCl ₂ ). When the addition salt is attached to the Ca ^2+, Mg ²⁺ ion in a carboxyl group (-COOH) of the protein present in the colloidal state of the soy milk of glycine (NH ₂ CH ₂ COOH) H group is substituted by Ca and different glass is H ⁺ Promote dehydration of amino group and carboxyl period to make huge peptide molecule, or precipitate, or -N- and C = O, which can be coordinated in protein, are precipitated by Ca ²⁺ . Calcium sulfate is very easy to use because of its low solubility and reacts slowly, and the yield is high, while calcium chloride has a low yield because it reacts rapidly and has a high solubility. Magnesium chloride is softer in precipitation and higher in yield than calcium chloride.

Representative organic acid is δ-glucolic lactone (GD L). GD L becomes a molecule of gluconic acid when dissolved in water, so when the pH falls and reaches the isoelectric point (pH 4.2 ~ 4.6), it loses solubility and precipitates. Done. In terms of yield and quality, coagulation with organic acids is much better than coagulation with inorganic salts, but sour taste remains poor.

The present invention uses plum vinegar as an organic acid, and red algae as an inorganic salt to be used as a natural coagulant in the preparation of tofu, to provide a nutritious natural functional tofu such as vitamins and minerals as well as storage stability.

Another object of the present invention is to provide a tofu with less acidity, rich in vitamins, calcium and minerals by using a mixture of plum vinegar and red algae as a natural coagulant.

Still another object of the present invention is to provide a bean curd with tofu with less bean curd flavor and excellent texture and flavor by using a natural coagulant using plum vinegar and red algae.

The present invention relates to a natural functional tofu which includes good storage stability of tofu by using natural coagulants using plum vinegar and red algae in the production of tofu, and evenly contains the nutrients contained in plum and red algae.

The red algae used as a coagulant in the present invention is an inorganic salt, and plum vinegar acts as an organic acid to coagulate the tofu, so the two coagulation principles work in combination to produce tofu, which is different from the conventional tofu production.

Plum is an alkaline food containing large amounts of organic acids such as citric acid and malic acid, various vitamins and alkaline elements such as Ca and K. The dried plums are effective for detoxification and insect repellent. Chronic cough, bleeding, bloody stool, hematuria, abdominal pain, chest pain, vomiting, dysmenorrhea, stroke, etc. are recorded. Recently, various effects of these plums have been scientifically verified, and it is known that there are antioxidant effects, anticancer effects, antibacterial effects, fatigue recovery effects, and alcohol metabolism enhancing effects.

In addition, the 100% vegetable natural calcium contained in red algae has a porous structure and can be applied to various foods, and has high bioavailability and continuously decreases the level of PTH compared to calcium carbonate, thereby providing excellent pharmacokinetic response.

However, when using only organic acid of plum vinegar when preparing tofu, the content of bioactive substances such as vitamins is high, but the sour taste is strong, and there is a disadvantage in that the consumer may mistake the tofu. In addition, when preparing tofu using only inorganic salts of seaweed, storage stability is low, and there are disadvantages in that there are no bioactive substances such as vitamins.

Therefore, the present invention is a mixture of plum vinegar and algae used as a coagulant, sours less, tofu is rich in vitamins, calcium and minerals, excellent flavor, texture and homogeneity, storage stability can be stored longer New tofu and a method of making the same are provided.

The manufacturing method of the natural functional tofu according to the present invention,

1) washing and soaking the soybeans with water;

2) adding water and grinding finely using a mixer to prepare a scum;

3) heating the soybeans at 95 to 100 ° C. for 8 to 12 minutes to remove the soybeans to obtain soy milk;

4) Add 400 ~ 500g of red algae powder per 20ℓ of plum vinegar, and heat the mixture by heating it at 100 to 130 ℃ for 20 to 40 minutes. Add 1 to 2% (v / v) of soybean dielectric at 80 ℃ Solidifying while preparing tofu;

5) preparing the tofu by pouring the soft tofu into a molding mold covered with a Bebojagi;

Has

The following describes the production method in more detail.

After washing the soybeans with clean water in the manufacturing method and soaking at room temperature (25 ℃), it is good to soak for 12 hours in water soaked in water for a suitable time so as to swell and grind beans. If soaked for too long, the nuclei of beans are destroyed and become rot, so yield and persistence are difficult to store.

Next, it is preferable to finely grind the soybeans soaked using a mixer to prepare soybean meal by adding water corresponding to 10 times of soybean. The soybean meal thus obtained is heated at 95 to 100 ° C. for 8 to 12 minutes, and then filtered under reduced pressure with a filter cloth to remove sebum to obtain soymilk for easy extraction of protein components and solids.

In order to solidify the soy milk, the temperature is kept constant at 80 ° C., and a coagulant prepared by using plum vinegar and red algae is added by 1 to 2% (v / v) to solidify while stirring.

The coagulant is preferably 400 to 600 g of red algae powder with respect to 20 l of plum vinegar, and more preferably 500 g of red algae powder with respect to 20 l of plum vinegar. If the amount of red algae is less than 400g, the sour taste of coagulated tofu becomes strong, calcium content is decreased, and if the amount of red algae is used more than 600g, the coagulation time is delayed when preparing tofu, storage stability is lowered, and tofu elasticity is reduced.

The red algae powder is added to the plum vinegar, and is preferably prepared by heating in a hot bath at 100 to 130 ° C. for 20 to 40 minutes. Mix and use, it is good to use the red algae mixed in the same ratio.

When the bath heating temperature of the coagulant is 100 ° C or lower or 130 ° C or higher, the coagulation time is long and the shape retaining ability of the coagulated tofu is inferior. Therefore, the coagulant may not play a role as a coagulant. It is difficult to commercialize because of poor texture and texture.

Next, put the curd soft tofu in a mold covered with a Bebozaja to squeeze for 60 minutes under a pressure condition of 20g / cm ² to prepare tofu, and the prepared tofu is left to cool in running water for 10 minutes, cooled to 3 It is preferable to immerse in a sterile water of the amount and refrigerated.

Hereinafter, the present invention will be described in more detail with reference to Examples, which should not be construed as limiting the present invention.

[Production Example 1]

Natural coagulant manufacture

500 g of red algae powder was mixed with 20 l of plum vinegar sold in the market and heated at 100 ° C. for 30 minutes.

[Production Example 2]

Preparation of Coagulant Using Red Algae

500 g of red algae powder was mixed with 20 L of water, followed by heating for 30 minutes at 100 ° C.

Example 1

Preparation of Natural Functional Tofu

Soybeans were made in China, and 3.3kg of selected soybeans were washed with tap water and soaked at 25 ° C for 12 hours. Distilled water corresponding to 10 times the raw soybeans was added, and finely ground using a mixer to prepare soybean meal. The iron was heated at 100 ° C. for 10 minutes, and then filtered under reduced pressure with a filter cloth to remove sebum to obtain soymilk. The temperature of the soymilk was kept constant at 80 ° C., and 1.3% (v / v) of the coagulant prepared in Preparation Example 1 was added to coagulate with stirring. The soft tofu formed from soymilk was placed in a mold (15 × 15 × 8 cm) covered with a Beboza and pressed for 60 minutes at a pressure of 20 g / cm ² . The molded tofu was cooled in flowing water for 10 minutes and then immersed in sterile water three times the weight of the tofu to be refrigerated (5 ℃).

Example 2

A coagulant prepared according to Preparation Example 1 was prepared in the same manner as in Example 1, except that the coagulant was added and coagulated by 3% (v / v).

Comparative Example 1

Manufacture of general tofu

It was prepared in the same manner as in Example 1 except that a 10% (v / v) calcium chloride solution as a coagulant was added at 0.4% (v / v) with respect to soymilk.

Comparative Example 2

Tofu production using plum vinegar as a coagulant

It was prepared in the same manner as in Example 1 except that plum vinegar was used as a coagulant.

Comparative Example 3

Preparation of tofu using red algae as a coagulant

A coagulant was prepared in the same manner as in Example 1 except that the coagulant prepared in Preparation Example 2 was used.

Experimental Example 1

Ingredient Analysis of Tofu

Component analysis of tofu prepared by Example 1 and Comparative Example 1 was commissioned by Dongjin Analysis Technology Research Institute, a food hygiene field testing organization.

Table 1. Component Analysis Results of Tofu

As shown in Table 1 it can be seen that the content of calcium, potassium, vitamin C in the tofu prepared in Example 1 compared to the tofu prepared in Comparative Example 1. In the case of calcium, a large amount is also present in Comparative Example 1, which has a disadvantage that the absorption rate is very low compared to the red algae bioavailability is low. It is believed that the high potassium content is due to the fact that the plum contains alkaline elements such as Ca and K. These alkaline foods can prevent the constitution from changing to acidic as the consumption of acidic foods increases. It can also be seen that in Comparative Example 1, a large amount of vitamin C which was not detected at all is present in Example 1.

Experimental Example 2

Sensory test of tofu

Ten test subjects were tasted with tofu, and the elasticity, firmness, texture, flavor, fishy, astringent, and sour taste of tofu were measured by a five-point scale method. The texture and flavor are very good (5 points), good (4 points), normal (3 points), bad (2 points), very bad (1 point), and the elasticity, firmness, fishy taste, light taste, and sour taste Very strong (5 points), strong (4 points), moderate (3 points), weak (2 points), very weak (1 point).

Table 2. Sensory test results of tofu

As shown in Table 2, Example 1 used as a coagulant by mixing plum vinegar and seaweed was excellent in the texture and flavor of tofu, less sour than when plum vinegar was used as a coagulant, and more elastic than when seaweed was used as a coagulant. It has been found to have less soybean flavor.

Experimental Example 3

Tofu test

Molded tofu was cut into a size of 12 × 12 × 2cm, and left at room temperature for 5 days, and the change in appearance of the tofu prepared by Comparative Example 1 and the tofu prepared by Example 1 were compared. 1 is shown.

As shown in FIG. 1, on the 0th day immediately after the manufacture, there was almost no difference in appearance color between Comparative Example 1 and Example 1, but as time passed, Comparative Example 1 quickly changed to yellow color compared with Example 1. This may be due to the increased shelf life of the tofu prepared by Example 1 due to the antibacterial properties of the plum.

Tofu prepared by the present invention has the effect of improving the poor bioavailability of the poor storage and calcium, which is a disadvantage of the general tofu.

In addition, the present invention can neutralize the acidity of the tofu protein by the alkali of the plum, has a physiological activity of vitamin C, it can provide a natural functional tofu that is beneficial to health due to the high calcium content of red algae.

In addition, the present invention can provide a tofu with excellent texture and flavor, and reduced soybean flavour compared to normal tofu using a natural coagulant.

1 is a photograph showing the change with time of the general tofu and tofu according to the present invention

Claims (10)

1) washing and soaking the soybeans with water; 2) adding water and grinding finely using a mixer to prepare a scum; 3) heating the soybeans, removing the sebum and obtaining soymilk; 4) Prepared by heating a hot water bath at 100 to 130 ° C. for 20 to 40 minutes by adding a red algae mixture powder mixed with seaweed, wood starch, twine, noodle sprouts, purple hair, zinnia, stony starch and red starch to plum vinegar. Adding a natural coagulant to solidify while stirring to prepare a tofu; 5) preparing the tofu by pouring the soft tofu into a molding mold covered with a Bebojagi; Method for producing a natural functional tofu comprising a. The method of claim 1, The natural coagulant is prepared by adding 400 to 600 g of red algae mixed powder with respect to 20 l of plum vinegar. The method of claim 1, The natural coagulant is a method of producing a natural functional tofu, characterized in that 1 to 3% (v / v) is added in a state in which the temperature of the soy milk is kept constant at 80 ℃. delete The method of claim 1, The red algae mixed powder is a method for producing a natural functional tofu, characterized in that a mixture of laver, wood starch, twine, noodle sprouts, purple hair, Jinuari, stone starch, silk grass and red starch in a uniform ratio. A natural functional tofu prepared by any one of claims 1 to 3 or 5. delete delete delete delete