KR100901426B1 - Functional Bokbunja Tofu with Extended Shelf Life - Google Patents

Abstract

The present invention relates to a functional bokbunja tofu with an increased shelf life, and more particularly, to prepare new bokbunja, which is rapidly emerging as a functional new material, in the form of extract and powder, and added to the tofu to produce new health foods. It provides the functional bokbunja tofu with high added value, and the contents to secure the safety and stability in the process of differentiation and storage distribution through the development of technology to increase storage shelf life.

Tofu, Bokbunja, Shelf life, Functionality, Extract, Powder

Description

Functional Rubbed Tofu with Extended Shelf Life {Functional Rubus coreanus Miq dubu improved in shelf Life}

1 is a diagram showing the bokbunja powder powder dried through a dehydration process at various temperatures (top: before powdering, bottom: after powdering),

FIG. 2 is a graph showing response surface curves of sensory characteristics of tofu prepared by mixing three coagulants.

Figure 3 is a diagram showing the appearance of tofu added with Bokbunja powder prepared at 50, 70 and 90 ℃ drying temperature,

Figure 4 is a diagram showing the sensory test results on the reaction surface curve for the drying temperature (X ₁ ), bokbunja powder addition amount (X ₂ ) of the bokbunja in order to explore the optimum manufacturing process of tofu added with bokbunja powder,

5 is a view showing the appearance of the tofu prepared after the addition of bokbunja in the form of extracts,

Figure 6 shows the results of measuring the appearance change at a storage temperature of 10 ℃ for bokbunja powder prepared by drying dried Bokbunja at different temperatures (50 ~ 90 ℃),

Figure 7 shows the results of measuring the change in appearance at a storage temperature of 25 ℃ for Bokbunja powder prepared by drying dried Bokbunja at different temperatures (50 ~ 90 ℃),

FIG. 8 shows the results of measuring isothermal absorption patterns at 4 ° C. (A) and 25 ° C. (B) of bokbunja powder prepared by drying dried Bokbunja at different temperatures (50-90 ° C.).

FIG. 9 is a storage experiment of Bokbunja head tofu at temperatures of 4 ° C. (A) and 25 ° C. (B).

FIG. 10 is a diagram illustrating the change in Gram-negative bacteria by taking samples for each storage date in storage test for Bokbunja head at temperatures of 4 ° C (A) and 25 ° C (B).

FIG. 11 is a diagram illustrating the change of yeast and filamentous fungi by taking samples for each storage date in storage test for Bokbunja head tofu at 4 ° C (A) and 25 ° C (B).

12 is a storage test for bokbunja tofu at the temperature of 4 ℃ (A) and 25 ℃ (B) is an experiment to observe the pH change by taking samples for each storage date,

FIG. 13 is a storage test for bokbunja tofu at temperatures of 4 ° C. (A) and 25 ° C. (B).

FIG. 14 is a storage test for bokbunja tofu at temperatures of 4 ° C. (A) and 25 ° C. (B), in which samples were taken for each storage date to observe changes in acidity,

15 is a view showing a mechanism used for head molding,

16 is a diagram showing an experimental design for the sensory properties of tofu according to the addition of coagulant.

The present invention relates to a functional bokbunja tofu with an increased shelf life, and more particularly, to prepare new bokbunja, which is rapidly emerging as a functional new material, in the form of extract and powder, and added to the tofu to produce new health foods. It provides the functional bokbunja tofu with high added value, and the contents to secure the safety and stability in the process of differentiation and storage distribution through the development of technology to increase storage shelf life.

Recently, with the rapid development of socio-economic aspects such as economic level improvement, nuclear family, and increase of two- earning couples, Koreans have made great changes in their diet and lifestyle. In other words, the frequency of eating out is increasing, vegetable food intake is gradually decreased, and animal-based food intake is markedly increased due to changes in meat-oriented Western diets. Doing.

The movement to prevent and cure adult diseases with soybeans is actively underway worldwide. In 1971, the United States, when the War on Cancer, was proclaimed, invested a huge amount of research into the search for anticancer ingredients in foods. It is. Soybeans and their products contain various functional substances, including the prevention of adult diseases, so combining soybean processed products and Bokbunja will be a new product with enhanced physiological functions, and will also serve as a health supplement for the people.

Recently, as the pharmacological action of bokbunja is known, many researches on functional components and physiological activity effects have been made. Functional ingredients were identified as bokbunja fruit, phenolic compound of stem leaf, terpenoids compound, hydrolyzable tannin, condensed tannin, etc., and physiological activities such as anti-cancer and immune enhancing effect, antioxidant and antibacterial effect, Hepatitis B virus inhibition Analytical studies on physiological activity are conducted.

Technical studies on processed products using bokbunja having various pharmacological effects have been performed by alcohol, lactic acid fermentation, and extract. The methods of adding bokbunja or its extract to the final product include bokbunja han, bokbunja laver, bokbunja yogurt, Bokbunja bread is low compared to other food ingredients. Bokbunja in foreign countries ( Rubus coreanus Miq . In China, known as the country of origin, it is used as a tonic, and in Europe and the United States, it is used in vinegar, jam, and jelly.

When extracting water-soluble components by conventional hot water extraction method in plants that have good physiological activity, disadvantages such as destruction of many useful components due to low yield and heat, mutation of protein and loss of components are revealed. Ultrasonic extraction, on the other hand, increases the efficiency of the extraction process, maximizes energy efficiency, and can be extracted at low temperatures due to cavitation by ultrasonic vibrations.

Recently, technology development has been developed to promote the consumption of tofu and to promote high value-added industrialization beyond the technology development stage of tofu manufacturing method. Tofu and coconut tofu were preceded. These various tofu products are mostly developed in the form of instant tofu, which has a limit in increasing consumption.

Tofu is a food that is difficult to store due to its high moisture content of more than 80%. In order to improve the shelf life of tofu, there were studies that added green tea powder, garlic powder, basil water extract, organic acid, chitosan, etc., but it has not been applied to the industry yet. Has a shelf life Research on improving the shelf life of tofu has industrial properties only when the sterilization method, natural preservative addition method, and packaging method are combined.

Therefore, in the present invention, the bokbunja, which has recently emerged as a functional new material, is manufactured in extract and powder form and added to the tofu to make tofu products functionalized with new health foods with enhanced efficacy to increase added value, and also to increase shelf life. Through this, the present invention was completed because it is possible to secure safety and stability in the process of differentiation and storage distribution through existing tofu.

It is an object of the present invention to provide bokbunja tofu prepared by adding bokbunja powder to correspond to 2 to 5% of the weight of soybean.

Still another object of the present invention is to provide bokbunja tofu prepared by adding bokbunja extract to correspond to 2-5% of the weight of soybean.

Still another object of the present invention is to provide bokbunja tofu, which is prepared by adding dried bokbunja powder at 50 to 65 ° C.

Still another object of the present invention is to add phytic acid or grapefruit seed extract to the bokbunja tofu at the temperature of 4 ℃ ~ 10 ℃ characterized in that the storage period is improved by showing the antibacterial effect, pH maintenance, low turbidity and low acidity To provide bokbunja tofu.

Another object of the present invention is the coagulant powder mixed with tofu coagulant MgCl ₂ (magnesium chloride) and CaSO ₄ (calcium sulphate) in a ratio of 1 to 1 to 5% of the weight of soybean By adding so that the color, aroma, taste, texture is to provide a bokbunja tofu characterized in that improved.

The present invention relates to a technology for increasing shelf life of functional bokbunja tofu and functional bokbunja tofu.

The present invention includes bokbunja tofu prepared by adding the bokbunja powder to correspond to 2 to 5% of the weight of the bean.

The present invention includes bokbunja tofu prepared by adding the bokbunja extract to correspond to 2 to 5% of the weight of soybeans.

The present invention includes a bokbunja tofu, characterized in that prepared by adding the dry bokbunja powder at 50 ~ 65 ℃.

The present invention is the addition of phytic acid or grapefruit seed extract at the temperature condition of 4 ℃ ~ 10 ℃ to the above bokbunja tofu antimicrobial effect, pH retention, low turbidity and low acidity to show the shelf life of bokbunja to improve the storage period Include.

The present invention adds a coagulant powder obtained by mixing MgCl ₂ (magnesium chloride) and CaSO ₄ (calcium sulfate), which are tofu coagulants, in a ratio of 1: 1 to 2-5% of the weight of soybean. Bokbunja tofu, characterized in that the improved flavor, taste, texture.

Hereinafter, the present invention will be described in more detail.

1. Bokbunja powder after drying

The outline photo of the dried bokbunja dried at a drying temperature of 50 ~ 90 ℃ is shown in FIG. The dried bokbunja before the ultrafine grinding showed no significant difference in color in terms of appearance, but when the ultrafine grinding was performed using the ultrafine grinding machine, the powder color was significantly different. The chromaticity of powders below 40mesh prepared at drying temperature of 50 and 70 ℃ maintained the color of bokbunja's own red color, but the color of powder at 90 ℃ drying temperature showed strong brown color. (Figure 1). In terms of color, it was found that the color of the brown system became stronger as the drying temperature was increased. This is because the maillard reaction, which occurs when the sugar component and amino acid reacted with the bokbunja, appeared as the drying temperature increased.

2. Sensory Characteristics of Tofu Prepared Using Mixed Coagulant

Sensory properties, yield and chromaticity of tofu prepared by mixing three coagulants are shown in Table 1 and FIG. The smallest value in overall preference was 3.81 with tofu containing 1.0g of CaCl ₂ and MgCl _{2. The} color, aroma, taste and texture were also smaller than those of other tofu. It was. On the other hand, the highest palatability was tofu (6.69) added with 1.0g of CaSO ₄ and MgCl ₂ , and 6.63 of the tofu added with 2.0g of MgCl _2, which was higher than other tofu products. On the basis of these results, the sensory properties of the tofu prepared by adding CaCl ₂ were lowered, and the tofu prepared by adding MgCl ₂ or CaSO ₄ showed a relatively high preference. In the yield of tofu, tofu with 2.0g of CaCl ₂ showed the lowest yield compared to other tofu, so that the overall yield was higher than that of tofu with low yield. Also matched. If CaCl ₂ is used to prepare tofu, the overall texture of the tofu is caused, and the texture of tofu, which is the most important factor of tofu, is an important factor in the overall evaluation. The lightness of tofu using Hunter colorimeter showed the lightness value of 89.0 ~ 92.2. In case of CaCl ₂ or MgCl ₂ , the lightness value was low when CaSO ₄ was used as a coagulant. The redness (a) and yellowness (b) of the head also affected the color value when CaSO ₄ was used as a coagulant. Based on these results, the optimal condition setting was analyzed using the Minitab R14 program. As a result, the mixing ratio of the optimum coagulant was 1% each of CaSO ₄ and MgCl ₂ , color = 6.54, odor = 6.46, taste = 6.58, texture = The highest palatability of 5.85 and overall quality = 6.43 were used. In the later tofu production, mixed coagulant mixed with CaSO ₄ and MgCl ₂ in 1: 1 ratio was used.

CaCl ₂ (X ₁ ) CaSO ₄ (X ₂ ) MgCl ₂ (X ₃ ) Color Odor Taste Texture Overall acceptability Yield (g) L (lightness) a (redness) b (yellowness) 0.00 1.00 1.00 6.88 7.00 6.63 5.81 6.69 188.70 89.3 -1.3 14.9 0.00 2.00 0.00 6.19 5.63 5.56 4.38 5.06 175.60 89.1 -0.9 14.1 0.33 0.33 1.33 5.56 5.81 5.88 5.44 5.50 168.90 89.0 -1.2 14.9 1.00 1.00 0.00 5.88 6.44 6.25 5.69 6.38 176.94 92.2 -1.5 16.2 1.00 0.00 1.00 5.81 5.81 4.19 3.56 3.81 165.23 90.8 -1.7 16.6 1.33 0.33 0.33 6.38 5.50 4.31 3.94 4.44 167.38 90.4 -0.8 15.1 0.67 0.67 0.67 5.38 5.50 5.56 4.69 4.81 153.43 89.8 -1.6 17.7 2.00 0.00 0.00 5.75 5.50 4.38 2.75 4.25 148.90 90.0 -1.5 16.9 0.00 0.00 2.00 6.25 5.81 6.88 6.31 6.63 169.78 90.3 -1.9 17.0 0.33 1.33 0.33 6.38 5.56 5.94 5.94 5.88 148.89 88.5 -1.3 17.2

3. Tofu with Bokbunja Powder

Tofu added with Bokbunja powder prepared at 50, 70 and 90 ° C drying temperature (Fig. 3) and palatability, yield and color results (Table 2). , 5.93, 6.53 showed the highest acceptability values. Under the same drying temperature, the a value of bokbunja tofu increased with increasing amount of bokbunja powder. On the other hand, the b value of yellow color showed the highest value of tofu without added bokbunja, and the value between 8.1 and 12.8 for tofu added with bokbunja powder.

The reaction surface analysis results for the bokbunja drying temperature (X ₁ ) and the bokbunja powder addition amount (X ₂ ) to find the optimal manufacturing process of tofu with bokbunja powder is as shown in FIG. The color and aroma of tofu added with Bokbunja powder showed a tendency to increase gradually with the low drying temperature and the addition amount. For texture, the highest palatability value of 5.8 was added when 2% Bokbunja powder was added at a drying temperature of 50 ℃. Indicated. In contrast, the overall evaluation showed the best preference when 2% of Bokbunja powder was added at the drying temperature around 70 ℃. Using the results, the weight ratio of the five items used in the evaluation of the preference was set at the same ratio and the optimum point was searched by the Minitab R14 program. The highest acceptability (Color = 6.05, Odor = 5.59, Taste = 5.47, Texture = 5.74 and Overall acceptability = 5.82) was shown.

Dehydration temp. (℃) Concentration of Bokbunja % (w / w) Color Odor Taste Texture Overall acceptability Yield (g) L (lightness) a (redness) b (yellowness) Control ^{1 )} 5.00 5.00 5.00 5.00 5.00 160.35 89.4 -1.1 17.8 One One 4.53 5.20 4.13 4.00 4.27 166.56 69.8 4.2 11.0 0 0 6.53 5.53 5.93 5.93 6.53 169.42 77.0 2.9 10.0 One 0 4.47 5.33 4.67 5.13 4.87 165.01 73.8 3.0 11.7 One -One 4.00 5.00 5.80 4.60 5.07 168.77 80.0 1.1 12.8 0 -One 5.87 5.53 5.67 5.73 5.67 159.92 79.2 1.8 11.8 -One -One 5.20 5.33 5.20 5.27 5.20 188.27 80.7 1.1 11.9 -One One 6.60 6.00 5.93 5.47 5.87 180.57 74.5 4.6 8.1 -One 0 5.27 5.53 5.33 5.33 5.13 166.65 76.0 3.7 9.2 0 One 4.87 5.40 4.00 3.80 4.00 195.01 73.8 4.3 8.6 ¹⁾ Soybean curd without Bokbunja powder.

4. Tofu with Bokbunja Extract

  The results of sensory tests, which were evaluated by a 9-point preference scale, were compared with the test materials prepared by adding Bokbunja in the form of extracts. Table 3 and FIG. Tofu added with 2% of the soybean extract used in tofu production showed slightly higher preference compared to tofu (control) without added Bokbunja extract in all items except color. In the case of addition of%, the acceptability decreased compared to the control. However, not all of the items in the sensory test showed significant differences between the samples. The yield of tofu added with Bokbunja extract was slightly higher than that of the control. It is thought that the change of pH of soymilk with the addition of Bokbunja extract influenced the yield of soybean. On the contrary, the increase in yield was not clearly shown as the amount of extract added. In the color of tofu added with Bokbunja extract, the color became darker as the amount of Bokbunja extract increased.

Concentration of Bokbunja extract (w / w) Color Odor Taste Texture Overall acceptability Yield (g) Control ^{1 )} 5.00 ^{NS2 )} 5.00 ^NS 5.00 ^NS 5.00 ^NS 5.00 ^NS 158.05 One% 3.92 ^NS 5.17 ^NS 5.25 ^NS 4.75 ^NS 4.83 ^NS 161.95 2% 4.08 ^NS 5.83 ^NS 5.67 ^NS 5.33 ^NS 5.33 ^NS 184.13 3% 5.17 ^NS 4.92 ^NS 5.08 ^NS 4.58 ^NS 4.58 ^NS 173.37 ¹⁾ Soybean curd without Bokbunja powder ²⁾ Not significance

5. Sensory Characteristics of Tofu Added with Bokbunja Powder and Bokbunja Extracts

The sensory test results for comparing the preference of the tofu with the added bokbunja powder and the preference of the tofu prepared with bokbunja in the form of extract are shown in Table 4. Extracted bokbunja added tofu was higher in overall preference than powder form.

Concentration of Bokbunja (w / w) Color Odor Taste Texture Overall acceptability Bokbunja power soybean curd residue 6.00 ^NS 6.18 ^NS 5.27 ^NS 4.82 ^NS 5.09 ^NS Bokbunja extract soybean curd residue 5.45 ^NS 6.00 ^NS 5.64 ^NS 6.18 ^NS 5.64 ^{NS 1)} Not significance

6. Sensory Evaluation Results of Grapefruit Seed Extract Contents of Tofu Added with Bokbunja Extract

Sensory test results of 2% Bokbunja extract tofu with grapefruit seed extract to extend shelf life are shown in Table 5. Grapefruit seed extract has a astringent taste due to its nature, so when used in food, its usage is greatly limited. This showed a sharp drop in the degree of preference even in the sensory test. Tofu products showed no significant difference within 5% of the soymilk concentrations up to 1,000ppm, but at higher concentrations.

Concentration of grape fruit seed extract (v / v) Color Odor Taste Texture Overall acceptability Control ^{1 )} 5.11 ^{NS2 )} 6.22 ^a 6.09 ^a 6.56 ^a 6.67 ^a 1,000ppm ^{3 )} 5.00 ^NS 5.11 ^a 4.91 ^a 6.22 ^a 5.33 ^a 2,000 ppm 5.33 ^NS 3.33 ^b 2.36 ^b 3.44 ^b 3.44 ^b 3,000 ppm 4.22 ^NS 4.11 ^b 1.82 ^b 3.89 ^b 3.11 ^{b 1)} Soybean curd with Bokbunja extract 2% (w / w) ²⁾ Not significance ³⁾ Addition of grape fruit seed extract

7. Results of Sensory Evaluation on the Content of Tonic Acid in Tofu Added with Bokbunja Extract

Sensory test results of 2% Bokbunja extract tofu added with phytic acid to extend shelf life are shown in Table 6. As the amount of phytic acid increased, the red color of the tofu added phytosan was stronger. According to the sensory test of tofu with added bokbunja extract according to the concentration of phytic acid, the preference of color was increased as the amount of phytic acid was increased, but taste, texture, and overall evaluation items decreased drastically. It is believed that the sour character of phytic acid affected the palatability. In the later storage experiment, tofu prepared by adding phytic acid at a concentration of 1,000 ppm showed no significant difference with the control, so that 1,000 ppm was added to the sample for storage storage analysis.

Concentration of phytic acid (v / v) Color Odor Taste Texture Overall acceptability Control ^{1 )} 4.00 ^b 5.45 ^{NS2 )} 6.09 ^a 5.55 ^a 6.00 ^a 1,000ppm ^{3 )} 4.09 ^b 5.55 ^NS 4.91 ^a 5.73 ^a 5.00 ^a 2,000 ppm 6.36 ^a 5.64 ^NS 2.36 ^b 2.73 ^b 2.82 ^b 3,000 ppm 6.18 ^a 4.36 ^NS 1.82 ^b 2.64 ^b 1.73 ^{b 1)} Soybean curd with Bokbunja extract 2% (w / w) ²⁾ Not significance ³⁾ Addition of phytic acid

8. Changes in Appearance and Isothermal Absorption Characteristics of Bokbunja Powder with Storage Humidity

The results of measuring the change in appearance and isothermal hygroscopic pattern of bokbunja powder prepared by drying dried bokbunja at different temperatures (50 ~ 90 ° C.) are shown in FIGS. 6 to 8. The color of the bokbunja powder became dark as the storage relative humidity increased regardless of the drying temperature. At the water content of 15 to 35%, the water activity corresponds to 0.6 to 0.8. In this section, non-enzymatic browning of powder products is promoted, which causes the color gloss of powder products to be degraded. It is believed that it is desirable to carry out under relative humidity conditions of 33% or less.

Powdered foods have different lifespans depending on the size, storage temperature and relative humidity of powder particles. Generally, when the storage temperature is high and the relative humidity is high, the soluble sugars contained in the powder absorb water vapor in the air and become water-soluble. Agglomeration of the liver is promoted to form a caking of powder. The hygroscopic properties of the bokbunja powder were measured at two temperature conditions of 10 ℃ and 25 ℃, and the typical sigmoidal curves were shown. The same equilibrium humidity was higher at 10 ℃ than at 25 ℃. Relative humidity was shown. This is because the lower the storage temperature, the smaller the saturated steam pressure. Equilibrium water content according to bokbunja's drying temperature produced relatively higher equilibrium water content than the drying temperature of 70 ℃ and 90 ℃ at low drying temperature.

9. Shelf-life of Bokbunja Tofu with Natural Preservatives

end. Microbial changes

Storage test for bokbunjabu tofu was prepared by adding 1000 ppm of control and natural preservatives (grapefruit seed extract and phytic acid), and then putting it in a commercial tofu container (polyprophylene) and adding sterile distilled water equal to 2.5 times the weight of tofu. While storing at a temperature of ℃ and 25 ℃ the samples were taken for each storage date to measure the number of viable cells (Figs. 9-11). At the storage temperature of 25 ℃, the growth characteristics of more than 10 ⁷ cfu / g, which is the number of viable bacteria, which indicates the decay of general foods after 1 day of storage. On the other hand, storage at 4 ℃ showed a viable cell number of 10 ⁷ cfu / g or less until 6 days of storage, which resulted in less growth than storage at 25 ℃. The effect of the addition of natural preservatives (grapefruit seed extract and phytic acid) on storage at 25 ℃ shows the number of viable bacteria corresponding to the food decay criteria after 1 day of storage. There was no difference in viable cell counts between control and antimicrobial added tofu until 3 days of storage, but showed antimicrobial effects against aerobic and gram-negative bacteria on 6-12 days of storage. On the 9th day of storage at 4 ℃, the control group showed a viable cell number of 10 ⁷ cfu / g or more, while the grapefruit or phytic acid added tofu showed a bacterial count of 10 ⁷ cfu / g or less. It was found to be effective in extension. Tofu added with phytic acid showed more pronounced antimicrobial effect than tofu with grapefruit seed extract. Yeast and mold did not show any significant change until 9 days of storage, but after 12 days compared to control, grapefruit seed extract or phytic acid-added tofu had lower viable cell counts, indicating that the yeast and mold had antibacterial properties.

I. pH change

Figure 12 shows the pH change pattern of Bokbunja tofu according to the storage temperature and the addition of natural preservatives (grapefruit seed extract and phytic acid). The pH change did not show a sharp change in pH at both 4 ° C. and 25 ° C. and formed a value between 5-6. Only the tofu added with phytic acid had lower pH than the control or tofu added with grapefruit seed extract. It is believed that phytic acid affected the pH of tofu. Irrespective of the storage temperature and storage period, the pH of tofu is kept constant because the protein that makes up the tofu has a buffering reaction against acid generated during microbial growth. The high pH is maintained, so the growth of microorganisms is more active and the shelf life of tofu is short.

All. Turbidity change

The turbidity change of the immersion solution of tofu added Bokbunja extract is shown in FIG. The turbidity of the immersion liquid was associated with the growth of microorganisms and the degradation of tofu protein. The turbidity of the immersion liquid was relatively low compared to 25 ° C. at 4 ° C. when the growth of microorganisms was slow. Tofu added at 4 ° C. phytic acid showed almost zero turbidity even after 15 days of storage, whereas the control group showed a sharp increase after 9 days of storage. On the other hand, in the case of 25 ℃, there was no peculiar characteristic of turbidity change according to the addition of natural preservatives and storage period.

la. PH change

The change in acidity of tofu added with Bokbunja extract is shown in FIG. The change of acidity of tofu according to storage temperature showed continuous increase of acidity in all products at storage temperature of 4 ℃ and 25 ℃, and the increase rate was smaller in case of 4 ℃ storage than 25 ℃. This is a phenomenon in which the growth of microorganisms is more actively stored at high temperature, thereby promoting lactic acid fermentation. The highest acidity in all storage periods, as well as the initial acidity, was the tofu added with phytic acid, which may be attributed to the acidity of phytic acid. In case of storage at 4 ℃, the acidity of tofu added with control and grapefruit seed extract was similar, but in case of storage at 25 ℃, tofu added with grapefruit seed extract showed the lowest acidity during all experimental periods.

Hereinafter, the present invention will be described in more detail with reference to Examples. Since these examples are only for illustrating the present invention, the scope of the present invention is not to be construed as being limited by these examples.

<Example 1; Bokbunja Powder Manufacturing>

Preparation of bokbunja dry powder was dried at a temperature of 50, 70 and 90 ℃ using a far-infrared dryer (DFI-150, Duksan, Korea). Grinding is put into a rotating cylinder container 500g 10.1mm diameter zirconia ball using a high impact planetary mill (temperature control) and then pulverized for 30 minutes at 200rpm and then passed through a 40mesh sieve sample Used as.

<Example 2; Preparation of Bokbunja Extract>

Preparation of bokbunja extract was prepared using ulltra sonicator (CV-26, Sunileyela, Korea). That is, the ratio of bokbunja and distilled water was mixed at a ratio of 1: 1, followed by extracting pulser for 1 hour under conditions of 6 seconds and amplitude of 100. At this time, the solid content of the bokbunja extract was 5 Brix.

Example 3 Tofu Preparation

Tofu is made by soaking 100g soybeans at room temperature (25 ℃) for 24 hours, removing it for 30 minutes to remove moisture, and then using the tofu maker (IOM-201A, Ronic Co., Korea) with 1,700ml of distilled water. Prepared. The prepared soybean was sieved using a cotton cloth to prepare soymilk. The solid content of soymilk was 4 Brix. The planned level of coagulant and bokbunja powder and extract were added and coagulated for 30 minutes at a temperature of 60 ℃. Tofu molding is made with a layered cotton cloth using the PVC case (width x length x height, 9.3 x 7.0 x 6.3 cm) of Figure 15, and the curds are poured to raise the circular weight that fits inside the mold. 26.11 _{g f} / cm then be a pressure of ² was prepared in the head was pressed at room temperature for 1 hour.

Example 4 Tofu Using Mixed Coagulant

Experimental design of the sensory properties of tofu with mixed coagulant was carried out using the Minitab R14 program in a limited area mixture design (vertical design) and all 9 experimental points were used in this experiment (FIG. 16). The coagulants used in this experiment were three coagulants, calcium chloride (CaCl ₂ , X ₁ ), calcium sulfate (CaSO ₄ , X ₂ ) and magnesium chloride (MgCl ₂ , X ₃ ), which are mainly used for commercial tofu production. The total amount of the coagulant added was 2% (w / w) soybean standard. At this time, the amount of each coagulant added is shown in Table 7.

CaCl ₂ (X ₁ ) CaSO ₄ (X ₂ ) MgCl ₂ (X ₃ ) 0.00 1.00 1.00 0.00 2.00 0.00 0.33 0.33 1.33 1.00 1.00 0.00 1.00 0.00 1.00 1.33 0.33 0.33 0.67 0.67 0.67 2.00 0.00 0.00 0.00 0.00 2.00 0.33 1.33 0.33

Example 5 Tofu Using Bokbunja Powder

Tofu design using bokbunja powder was performed using the response surface design of the Minitab R14 program. As a factor (independent variable) used in the experiment, the tofu was prepared by adjusting the drying temperature (X ₁ ) and the added amount (X ₂ ) to the levels as shown in Table 8, and then the optimum manufacturing conditions were set through the sensory test. Statistical methods such as analysis of variance, quadratic polynomial regression, and response surface methodology (RSM) were used to investigate the effect of the overall quality of tofu on the level of each factor. (SAS, 1993). The quadratic regression curve is

Y = A ₀ + A ₁ X ₁ + A ₂ X ₂ + A ₃ X ₁ ² + A ₄ X ₁ X ₂ + A ₅ X ₂ ² ----------------- ----(One)

Where Y is the symbol for each property of Bokbunja powdered tofu prepared as a dependent variable, X ₁ , X ₂ are independent variables and A _i is the regression coefficient.

Code value Dehydration temp. (℃) Addtion of Bokbunja % (w / w) X ₁ X ₂ -One 50 One 0 70 2 One 90 3

Example 6 Tofu Added with Bokbunja Extract

Preparation of tofu with the addition of Bokbunja extract was prepared by adding 1 ~ 3% (w / w) of Bokbunja extract prepared by using an ultra sonicator based on the amount of soybean (100g) used to prepare tofu.

Example 7 Chromaticity Measurement

For chromaticity measurement, L (lightness), a (redness), and b (yellowness) were measured using Hunter Color meter (Minolta, CR-200, Japan), and L, a, b value of standard plate (No. 21933148) 98.46, -0.07, and 0.28, respectively.

Example 8 Sensory Test

The sensory test was performed by selecting 15 out of 3rd and 4th grade students from Dankook University, Department of Food Science and Technology, who completed the sensory test, and presented the sample and 3 samples on the white plate. In the sensory evaluation, a 9-point symbol scale method and a material comparison test method were used to assign 9 points for 'extremely good' and 1 point for 'extremely dislike'.

By analyzing the characteristics of bokbunja as a material for developing low-calorie and high-fiber tofu, we secured basic data that can use bokbunja in soybean processed foods. Safety and stability can be secured.

Claims (5)

Bokbunja tofu prepared by adding Bokbunja powder to 2 ~ 3% of soybean weight, and coagulant powder mixed with tofu coagulant magnesium chloride and calcium sulfate at a ratio of 1: 1 soybean. . delete The bokbunja tofu according to claim 1, which is prepared by adding dried bokbunja powder using a far-infrared dryer at 61 to 70 ° C. The bokbunja tofu according to claim 1, wherein phytic acid or grapefruit seed extract is added and stored at a temperature of 4 ° C. delete

Images