KR101012224B1 - Method for multicolor soyben curd and it's composition - Google Patents
Method for multicolor soyben curd and it's composition Download PDFInfo
- Publication number
- KR101012224B1 KR101012224B1 KR1020080071193A KR20080071193A KR101012224B1 KR 101012224 B1 KR101012224 B1 KR 101012224B1 KR 1020080071193 A KR1020080071193 A KR 1020080071193A KR 20080071193 A KR20080071193 A KR 20080071193A KR 101012224 B1 KR101012224 B1 KR 101012224B1
- Authority
- KR
- South Korea
- Prior art keywords
- tofu
- soymilk
- functional material
- turmeric
- mixed
- Prior art date
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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
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Agronomy & Crop Science (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
본 발명은 기능성 재료인 오징어 먹물, 토마토, 울금, 솔잎, 포도과피, 우뭇가사리를 손질 및 선별한 후 농축 및 추출한 농축액과 추출액을 이용하여 두부를 제조함으로써, 오징어 먹물, 토마토, 울금, 솔잎, 포도과피, 우뭇가사리에 함유된 천연색소 및 영양성분을 이용하여 일반적으로 제조된 두부에 부족한 영양성분을 보강할 뿐만 아니라 다양한 색상을 가미하여 식감을 향상시킬 수 있는 다색두부의 제조방법 및 그의 조성물에 관한 것이다.The present invention is to prepare and tofu by using concentrated and extracted concentrates and extracts after squid ink, tomato, turmeric, pine needles, grape skin, urticaria as a functional material, squid ink, tomato, turmeric, pine needles, grape skin The present invention relates to a method for preparing multicolored tofu and its composition, which can enhance the texture by adding various colors as well as reinforcing nutritious ingredients lacking in tofu, which are generally manufactured using natural pigments and nutrients contained in woodworms.
본 발명에 따라 다색두부의 제조방법은,According to the present invention, the method for producing multicolored tofu is
콩과 기능성 재료인 오징어 먹물, 토마토, 울금, 솔잎, 포도과피, 우뭇가사리를 선별, 세척하는 콩 및 기능성 재료 선별공정과 세척공정(제1공정)과; 콩을 불리고 분쇄한 후 두유와 배지를 분리하고 분리된 두유를 100~120℃에서 중탕가열하는 두유제조공정(제2공정)과; 상기 제1공정에서 선별 및 세척된 기능성 재료인 오징어 먹물, 토마토, 울금, 솔잎, 포도과피, 우뭇가사리에 따라 각각 농축 및 추출하는 기능성 재료 농축 및 추출공정(제3공정)과; 상기 제2공정에서 제조된 두유에 상기 제3공정에서 기능성 재료인 오징어 먹물, 토마토, 울금, 솔잎, 포도과피의 추출액 및 농축액을 각각 혼합하는 혼합공정(제4공정)과; 상기 제4공정에서 기능성 재료인 오징어 먹물, 토마토, 울금, 솔잎, 포도과피의 추출액 및 농축액이 각각 혼합된 두유에 응고제액을 혼합하여 응고시키는 응고공정(제5공정)과; 상기 제5공정에서 기능성 재료의 농축액이 각각 혼합된 두유에 응고제를 혼합한 후 압착기를 이용하여 압착하는 1차 압착공정(제6공정)과; 상기 제6공정에서 기능성 재료의 농축액이 혼합된 각각의 두부를 적층하되, 각각의 두부 사이에 우뭇가사리 추출액을 도포한 후 압축기를 이용하여 압축하는 2차 압착공정(제8공정)으로 이루어진 것을 특징으로 한다.Soybean and functional material sorting process and washing step (first step) for sorting and washing the legumes functional ingredients, squid ink, tomato, turmeric, pine needles, grape skin, loot Soymilk manufacturing process (second process) of separating soy milk and medium after sowing and pulverizing soybean milk and heating the separated soy milk at 100 ~ 120 ℃; A functional material concentration and extraction step (third step), each of which is concentrated and extracted according to the squid ink, tomato, turmeric, pine needles, grape skin, and mandarin, which are the functional materials selected and washed in the first step; A mixing step (fourth step) of mixing the extract and concentrate of the squid ink, tomato, turmeric, pine needle, grape skin, which are functional ingredients in the third step, to the soymilk prepared in the second step; A coagulation step (5th step) of mixing and coagulating the coagulant solution in soymilk mixed with extracts and concentrates of squid ink, tomato, turmeric, pine needles, grape skin, which are functional materials in the fourth step; A first compression step (sixth step) of mixing the coagulant into the soymilk in which the concentrated liquid of the functional material is mixed in the fifth step, and then compressing the resultant using a compression machine; In the sixth step, each of the tofu mixed with the concentrate of the functional material is laminated, the second squeezing process (eighth step) of applying a starch extract between each tofu and compressing by using a compressor, characterized in that do.
두부, 다색, 오징어 먹물, 토마토, 울금, 솔잎, 포도과피, 우뭇가사리 Tofu, multi-colored, squid ink, tomato, turmeric, pine needles, grape skin, loot
Description
본 발명은 기능성 재료인 오징어 먹물, 토마토, 울금, 솔잎, 포도과피, 우뭇가사리를 손질 및 선별한 후 농축 및 추출한 농축액과 추출액을 이용하여 두부를 제조함으로써, 오징어 먹물, 토마토, 울금, 솔잎, 포도과피, 우뭇가사리에 함유된 천연색소 및 영양성분을 이용하여 일반적으로 제조된 두부에 부족한 영양성분을 보강할 뿐만 아니라 다양한 색상을 가미하여 식감을 향상시킬 수 있는 다색두부의 제조방법 및 그의 조성물에 관한 것이다.The present invention is to prepare and tofu by using concentrated and extracted concentrates and extracts after squid ink, tomato, turmeric, pine needles, grape skin, urticaria as a functional material, squid ink, tomato, turmeric, pine needles, grape skin The present invention relates to a method for preparing multicolored tofu and its composition, which can enhance the texture by adding various colors as well as reinforcing nutritious ingredients lacking in tofu, which are generally manufactured using natural pigments and nutrients contained in woodworms.
종래로부터 우리나라의 전통 식품 중의 하나인 두부는 콩을 주원료로 하는 가공한 식품으로, 정선된 콩을 물에 불린 후 맷돌과 같은 분쇄수단를 이용하여 두유와 비지로 분리하고 분리된 두유를 일정한 온도에서 가열하면서 간수와 같은 응고제를 가한 후 압착하여 두부를 제조하는데, 이러한 두부는 단백질이 풍부하고 한국인의 식단에 가장 자주 올라오는 전통 식품 중 하나이다.Traditionally, tofu, which is one of the traditional foods in Korea, is a processed food containing soybean as its main raw material.The soybeans are selected by soaking the selected soybeans in water and then separating them into soymilk and bean curd by using grinding means such as millstone and heating the separated soymilk at a constant temperature. Tofu is made by adding a coagulant, such as water, and then squeezing it. This tofu is one of the most traditional foods that are rich in protein and most often appear in the Korean diet.
두부는 맛뿐만 아니라 영양도 뛰어난 식품으로, 체내의 신진대사와 성장발육에 절대적으로 필요한 아미노산과 칼슘, 철분 등 미네랄이 다량 함유된 단백질 식섬유(4.29%), 회분(5.29%) 그리고 100g당 열량이 79kcal이고 ,콩을 이용하여 만든 두부의 경우 소화흡수율은 콩을 다른 방법으로 조리하여 먹는 경우보다 아래의 표 1에서도 확인할 수 있듯이 높기 때문에 두부가 인체에 유익함을 쉽게 알 수 있다.Tofu is not only delicious but also nutritious food. It contains protein fiber (4.29%), ash (5.29%) and calories per 100g, which contains a large amount of amino acids, calcium and iron, which are absolutely necessary for metabolism and growth of the body. This is 79kcal, tofu made using soybeans digestive absorption rate is higher than can be confirmed in Table 1 below than when the beans are cooked by other methods, it is easy to see that tofu is beneficial to the human body.
이와 같이, 콩으로 가공된 식품 중에서 두부가 가장 흡수율이 높으며, 높은 흡수율에 따라 콩이 가지고 있는 다양한 영양성분을 쉽게 인체가 흡수할 수 있다.As such, tofu is the highest absorption rate among foods processed with soybeans, and the human body can easily absorb various nutrients in soybeans according to the high absorption rate.
그리고, 콩을 장기간으로 섭취할 경우 심장병은 물론이고 비만, 고혈압, 동맥경화등의 각종 성인병의 예방 및 치료에 탁월한 효능을 발휘하고, 또한 콩이 가지고 있는 다량의 토코페롤은 피부의 탄력을 회복시켜 주고, 노화방지에도 기여하므로 종래로부터 두부는 국민건강에 이바지하는 좋은 건강식품이었다.In addition, long-term consumption of soybeans has excellent effects on the prevention and treatment of various diseases such as obesity, hypertension, arteriosclerosis, as well as heart disease, and the large amount of tocopherols in soybeans restores skin elasticity. Tofu is also a good health food that has contributed to national health.
또한, 오징어 먹물은 최근에 들어 각광받고 있는 식품첨가물로써, 항암효과가 뛰어난 것으로 알려져 있다. 일본의 가가와대학 오쿠타니 교수는 오징어갑골에서 항암 물질을 추출하여 복수암 세포에 투여한 결과 암세포 성장률이 40~55%까지 억제되었다는 결과를 발표한 바 있다고 밝혔다. 1995년 7월 일본 아오모리 산업기술개발센터에서 오징어 먹물로부터 분리한 항종양 활성성분은 콘드로이틴황산과 같은 뮤코다당류의 일종인 일렉신으로 알려졌다. 아울러 국내에서도 2002년 5월 부경대학교 대연캠퍼스 수산과학대학 국제회의실에서 개최한 제2회 수산 공개강좌에서 수산물에 포함된 고기능성 소재의 이용기술 20여 가지가 소개되어 눈길을 끌었으며, 특히 “수산물 고기능 약재 풍부 노화방지라는 제목으로 수산물에 포함된 고기능성 약재를 이용해 건강을 유지하는 방법을 발표하였다.In addition, squid ink is a food additive that has recently been in the spotlight, and is known to have an excellent anticancer effect. Okutani, a professor at Kagawa University in Japan, said that extracting anticancer substance from squid bone and administering it to ascites cancer cells revealed that cancer cell growth rate was suppressed by 40-55%. Antitumor active ingredient isolated from squid ink at Aomori Industrial Technology Development Center in Japan in July 1995 is known as lectin, a kind of mucopolysaccharide such as chondroitin sulfate. In addition, in Korea, in the second fisheries public lecture held at the International Conference Room of the Fisheries Science College, Daeyeon Campus, Pukyong National University in May 2002, more than 20 kinds of techniques for using high-functional materials contained in aquatic products were introduced. The title of Anti-Aging Enriched with High-Performance Herbs announced how to maintain health by using high-functional herbs in aquatic products.
이러한 효능으로 인해, 오징어 먹물을 이용해 오징어먹물 소스, 이태리 파스타 소스, 오징어 먹물 카레, 포테토칩 오징어 먹물맛, 프루우트 캔디, 오징어 먹물 스낵등 다양한 형태의 식품이 개발되고 있다. Due to this effect, various types of foods such as squid ink sauce, Italian pasta sauce, squid ink curry, potato chips, squid ink flavor, fruit candy, squid ink snacks have been developed.
특히, 오징어의 먹물은 연체동물 중 두족류에 속하는 오징어, 문어 및 낙지류에서만 볼 수 있는 특유한 기관인 먹즙낭에서 분비되는 검은 액체다. 주성분은 검정색의 멜라닌 색소로 우리 피부를 검게 하는 색소와 동일한 물질이다.In particular, the squid ink is a black liquid secreted from the saccharin, a unique organ that can only be seen in squid, octopus and octopus belonging to the cephalopods of mollusks. Its main ingredient is the black melanin pigment, the same substance that makes our skin black.
또한, 토마토(Lycopersicum esculentum Mill.)는 가자과(茄子科)에 속하는 초본성식물로서, 남아메리카의 서부고원지대가 원산지이며, 토마토에는 라이코핀, 베타카로틴, 비타민류, 기타 무기성분 등 각종 영양분이 풍부하게 함유되어 있어 영양학적 가치가 높다. In addition, tomato (Lycopersicum esculentum Mill.) Is a herbaceous plant belonging to the family of Gaza, originated from the western highlands of South America, and tomato is rich in various nutrients such as lycopene, beta-carotene, vitamins, and other inorganic components. Contains high nutritional value.
특히, 토마토에 특이하게 많이 함유되어 있는 일종의 식물색소물질(Phytochemical)인 라이코핀은 40여개의 탄소사슬을 가진 카로티노이드로서, 토마토, 구아바, 수박등에 함유된 붉은 색을 띄게 하는 천연색소이며, 라이코핀은 뛰어난 항산화 활성을 통해 체내에서 발생되는 활성산소종에 의한 세포손상을 막아주는 생리활성을 가지는 것으로 알려져 있고, 라이코핀의 효능에 대해 알려진 바로는, 라이코핀은 카로티노이드들 중에서도 항산화활성이 가장 뛰어나기 때문에 활성In particular, lycopene, a kind of phytochemical that is specifically contained in tomatoes, is a carotenoid with about 40 carbon chains. It is a natural pigment that makes red color contained in tomatoes, guavas, and watermelons. It is known to have a physiological activity that prevents cell damage caused by free radicals generated in the body through antioxidant activity, and lycopene is known to have the highest antioxidant activity among carotenoids.
산소종 및 활성 질소종으로 인한 세포의 손상을 막아 여러 질병의 예방 및 치료에 매우 우수한 효과가 있는 것으로 보고되고 있다(DiMascio P., Kaiser S. and H., Sies. Lycopene as the most efficient biological carotenoid singlet oxygenIt has been reported to have a very good effect on preventing and treating various diseases by preventing cell damage caused by oxygen species and active nitrogen species (DiMascio P., Kaiser S. and H., Sies. Lycopene as the most efficient biological carotenoid singlet oxygen
quencher. Arch. Biochem. Biophys. 1989. 274: 532-538; Bohm F., Tinkler J.H. and T.G., Truscott. Carotenoidsprotect against cell membrane damage by the nitrogen dioxide radical. Nature Medicine. 1995. 2: 98-99 등). quencher. Arch. Biochem. Biophys. 1989. 274: 532-538; Bohm F., Tinkler J.H. and T.G., Truscott. Carotenoidsprotect against cell membrane damage by the nitrogen dioxide radical. Nature Medicine. 1995. 2: 98-99 et al.
즉, 라이코핀은 강력한 항산화 기능을 가짐으로 세포내 DNA 및 세포막의 산화적 손상을 방지하여 암세포로의 발생을 억제하며 암세포에 대해서는 직접적인 증식억제 효과를 가지는 것으로 보고되었으며 여러 임상실험에서 전립선암의 발병을 억제한 바 있다. 그 밖에도 혈액내 지질 대사를 개선하여 협심증, 심근경색증, 뇌졸증 등의 심혈관계 질환을 예방하고, 면역세포수를 증가시켜서 신체의 면역기능을 항진시키는 기능이 있으며, 당뇨병 발병위험의 감소 및 남성의 생식불능 개선에도In other words, lycopene has a strong antioxidant function that prevents oxidative damage of intracellular DNA and cell membranes to inhibit the development of cancer cells and has a direct proliferation inhibitory effect on cancer cells. It has been suppressed. In addition, it improves lipid metabolism in the blood and prevents cardiovascular diseases such as angina pectoris, myocardial infarction and stroke, and increases the immune cell number to increase the body's immune function, and reduces the risk of diabetes and reproduction of males. To improve impossibility
효과가 있다고 보고된 바 있다. 이러한 라이코핀의 생리활성 또는 효능은 암, 심장병 등의 위험을 감소시키는 것으로, 이미 미국 FDA에서도 건강기능표시(Health claim)를 인정하였고 안전한 식품(GRAS)으로 확인되었다(GRN no 156).It has been reported to be effective. The physiological activity or efficacy of lycopene reduces the risk of cancer, heart disease, and the like, and the US FDA has already approved a health claim and has been identified as a safe food (GRAS) (GRN no 156).
또한, 울금은 강황(薑黃; Curcuma longa L.)의 뿌리를 의미하며, 강황은 생강과(Zingiberaceae)의 강황속(Curcuma)으로 분류되는 다년생 식물로 인도가 원산지이며 열대 아시아, 중국, 일본 등지에서 재배된다. 강황의 다른 명칭으로는 울금(鬱金), 심황(深黃),도금(都金), 을금(乙金), 걸금(乞金), 옥금(玉金), 왕금(王金) 등이 있다.In addition, turmeric refers to the root of Curcuma longa L., which is a perennial plant classified as Curcuma of the Zingiberaceae, and is native to India and is found in tropical Asia, China and Japan. Cultivated. Other names of turmeric include turmeric, turmeric, plated, eulgeum, gallum, jadeumum, and wanggeum.
강황의 용도로는 근경(根莖)을 식용, 한약재, 향신료 등으로 사용한 예가 알려진 바 있으며, 특히 카레의 원료로서 카레의 노란 색상을 띠는 성분으로 알려져 있으며, 강황의 주성분은 커큐민(curcumin), 디메톡시커큐민(demethoxycurcumin), 비스디메톡시커큐민(bisdemethoxycurcumin)과 같은 커큐미노이드(curcuminoid) 색소 성분과 ar-turmerone, curlone, α-turmerone, β-turmerone, bisacumol, zingiberene과 같은 휘발성 정유 성분 및 전분이다. 이 중 강황의 노란색의 주성분인 커큐민은 생리활성물질로서 항암효과, 알츠하이머 치매 치료효과, 항산화성, 항염증, 간 장애 억제 등의 효과를 갖는 것이 계속적으로 밝혀져 오고 있다. 커큐민의 구조식은 다음과 같다.It is known that turmeric is used as an edible, herbal medicine, spice, etc. Especially, it is known as the ingredient of curry in yellow color. Curcumin and dime are the main ingredients of turmeric. Curcuminoid pigment components such as demethoxycurcumin, bisdemethoxycurcumin and volatile essential oil components such as ar-turmerone, curlone, α-turmerone, β-turmerone, bisacumol, and zingiberene and starch. Curcumin, the main yellow component of turmeric, has been found to have anti-cancer effects, treatment effects for Alzheimer's dementia, antioxidant activity, anti-inflammatory, and liver disorder suppression as bioactive substances. The structural formula of curcumin is as follows.
또한, 솔잎은 소나무의 잎으로서, 비타르계 천연 포르필린계의 클로로필 (Chlorophyll)색소가 다량으로 함유되어 있으며, 예로부터 한방 또는 민간 요법의 약용이나 건강식품으로 이용되고 있으며, 동의보감에 의하면 솔잎은 위장병, 중풍, 고혈압, 신경통, 천식 등에 치료 효과가 있다고 알려져 있다. 솔잎의 이러한 약리작용은 솔잎에 함유되어 있는 정유 성분, 단백질, 비타민 A, 비타민 C, 비타민 K, 비타민 P(루틴), 인, 철분, 효소, 탄닌, 엽록소, 고미성 물질, 플라보노이드 등의 기능성 물질에 의해 이루어진다. 특히 비타민 P(루틴)는 혈액순환을 촉진하고 고혈압과 노화를 방지하는 데 탁월한 효과가 있을 뿐만 아니라 솔잎의 휘발성 정유는 살림욕시 피로를 해소시켜 주는 역할을 한다.In addition, pine needles are pine leaves, containing a large amount of non-tar natural chlorophyll chlorophyll (Chlorophyll) pigment, has been used as a medicinal or health food for herbal or folk remedies from ancient times. Gastroenterology, stroke, high blood pressure, neuralgia, asthma is known to have a therapeutic effect. These pharmacological actions of pine needles are functional substances such as essential oils, proteins, vitamin A, vitamin C, vitamin K, vitamin P (routine), phosphorus, iron, enzymes, tannins, chlorophyll, high-flavor substances and flavonoids contained in pine needles. Is made by. In particular, vitamin P (rutin) is not only effective in promoting blood circulation, preventing high blood pressure and aging, and volatile essential oil of pine needles plays a role in relieving fatigue during the spa bath.
또한, 포도과피는 포도의 껍질로서, 포도에는 주석산과 사과산이 0.5 ~ 1.5%, 펙틴이 0.3 ~ 1%, 고무질 ㆍ 이노시톨 ㆍ 타닌 등이 들어 있어 장의 활동을 촉진시켜주고 해독하며, 황산화물질인 폴리페놀이 있어 항암효과가 있다.In addition, grape skin is the skin of grapes, and grapes contain 0.5 to 1.5% of tartaric acid and malic acid, 0.3 to 1% of pectin, rubber, inositol, and tannin to promote and detox the intestinal activity. Phenol has anticancer effects.
특히, 포도를 발효하여 제조되는 포도주는 적포도주와 백포도주로 나누어지는데, 적포도주는 백포도주보다 항산화능력이 큰 것으로 많은 연구결과를 통해 알수 있다. 이는 안토시아닌(Anthocyanin)색소가 다량으로 함유되어 있기 때문이다.In particular, the wine produced by fermenting grapes are divided into red wine and white wine, red wine is more antioxidant than white wine can be seen through many studies. This is because anthocyanin pigment is contained in a large amount.
이러한 안토시아닌 색소는 천연색소이며, 생명체의 노화와 질병을 유발하는 산화물(프리래디칼-자외선, 중금속, 활성산소, 아세트알데히드발암물질)을 중화하거나 제거할 수 있는 천연 항산화제이고, 세포DNA변이 예방작용으로 암세포의 생성을 예방하고 암세포의 자살을 유도하여 효과적인 항암작용을 하는 천연 항암제이고, 아디포넥틴(Adiponectin)호르몬 수치를 증가시켜 당뇨병을 예방할 뿐만 아니라 당뇨병환자의 당뇨병합병증유발물질(AGE)를 감소시켜 합병증을 예방하고 췌장에서의 인슐린 분비를 촉진시켜 혈당을 조절할 수 있는 천연 당뇨병제이다.This anthocyanin pigment is a natural pigment, a natural antioxidant that can neutralize or eliminate the oxides (free radicals, ultraviolet rays, heavy metals, free radicals, acetaldehyde carcinogens) that cause life aging and disease, and prevents cellular DNA mutation It is a natural anticancer agent that prevents the production of cancer cells and induces suicide of cancer cells, which is an effective anticancer agent.Adiponectin increases the levels of hormones to prevent diabetes, and also reduces diabetic complications (AGE) in diabetics. It is a natural diabetic that can control blood sugar by preventing and promoting insulin secretion in the pancreas.
더욱이, 안토시아닌 색소는 pH 농도에 따라 색깔이 변화가 있으며, 산성이 되면 붉은색 계통으로, 중성에서는 푸른색 계통으로, 염기성이 되면 노란색 계통으로 색깔을 나타내고, 하기의 표2를 통해 알 수 있다. Furthermore, the anthocyanin pigment has a color change depending on the pH concentration, and when the acid becomes a red color system, the neutral color is a blue system, and when the basic color is a yellow system, it can be seen through Table 2 below.
또한, 우뭇가사리(Agar, Gelidium amansii, 한천)는 홍조식물 우뭇가사리과이며, 다년생 식물로 배우체에 의한 유성세대와 사분포자체에 의한 무성세대가 규칙적으로 반복된다. 지방에 따라서 생육시기에 약간의 차이가 있지만 대체로 5∼11월에 생육한다. 이 시기가 지나면 모체는 점차 녹아 없어지나 다음해 봄이 되면 남아 있던 기부에서 새로운 가지가 돋아나는 한편 포자에서 발아한 개체도 자라서 함께 번성한다. 한때 국내에서 생산되는 전체 해조류의 30%를 차지했지만 지금은 연간 생산량이 2,000∼3,000t 정도이고, 창자의 연동운동에 도움을 주며, 칼로리가 낮아 다이어트에 각광받고 있으며 아이스크림이나 잼을 만들 때 점성을 주기 위해 사용되기도 한다.In addition, Agar (Gelidium amansii, agar) is a red-flowered plant, Agar, which is a perennial plant, and the sexual generation by spores and asexual generation by tetraspores are regularly repeated. There is a slight difference in growth time depending on the province, but usually grows in May-November. After this period, the mother's body gradually melts away, but by the next spring, new branches sprout from the remaining base, while the spores grow and thrive together. Once occupied 30% of the total seaweed produced in Korea, but now annual output is about 2,000 ~ 3,000 tons, it helps peristalsis of the intestines, low calorie diet is attracting attention, and when making ice cream or jam It is also used to give.
한편, 최근에 들어 건강을 생각하는 웰빙의 열풍으로 영양성과 기능성이 향상된 두부를 연구 및 개발하고 있는 실정이다.On the other hand, recently, tofu has been researching and developing tofu with improved nutrition and functionality due to the fever of well-being.
그 예로, 대한민국등록특허 10-525519호(은행이 가미된 기능성 두부 및 그 제조방법)는 공지의 방법으로 두부를 제조함에 있어서 은행의 겉껍질과 속껍질을 벗겨낸 다음 곱게 갈아 만든 액상과즙을 물에 불려 갈아놓은 대두물의 총중량에 대하여 1∼30% 첨가시켜 끓이는 과정과 간수를 넣어 틀에서 성형과정을 거쳐 두부를 제조함을 특징으로 하는 것이다.For example, the Republic of Korea Patent No. 10-525519 (functional tofu with a bank and its manufacturing method) is a known method to prepare the tofu by peeling the outer skin and the inner skin of the bank and then finely grind the liquid juice made in water Tofu is prepared by adding 1 to 30% of the total weight of the soybeans soaked and putting the boiling process and the brine into the mold.
또한, 대한민국등록특허 10-427801호(녹차분을 이용한 녹차두부의 제조방법 및 그 제조방법에 의하여 제조된 녹차두부)는 공지의 방법으로 두부를 제조함에 있어서 두유액에 녹차분을 첨가하여 숙성하는 과정에서 두유액 100중량부에 대하여 녹차분 5 내지 20중량부와 함께 식물성유 2 내지 14중량부를 투입하여 숙성시키는 것을 특징으로 하는 것이다.In addition, the Republic of Korea Patent No. 10-427801 (green tea tofu production method using green tea powder and green tea tofu prepared by the production method) is a known method to prepare tofu to add the green tea powder to soy milk milk It is characterized by aging by adding 2 to 14 parts by weight of vegetable oil with 5 to 20 parts by weight of green tea powder with respect to 100 parts by weight of soy milk solution.
그러나 상기의 대한민국등록특허 10-525519호와 대한민국등록특허 10-427801호는 콩을 분쇄하여 제조된 두유에 기능성이 있는 기능물질을 첨가한 후 가열하고, 간수를 첨가하여 두부를 제조함에 따라, 기능성이 있는 기능물질이 두유를 가열하는 공정에서 기능물질의 기능성이 파괴될 우려가 있고, 하나의 기능물질을 첨가하여 두부 기능성의 향상이 단조로울 뿐만 아니라 기능물질에 있는 색소의 영향으로 단조로운 색상의 변화 밖에 없어 식감을 향상시킬 수 없다.However, the Republic of Korea Patent Registration No. 10-525519 and Republic of Korea Patent Registration No. 10-427801 are the addition of a functional material to the soymilk prepared by grinding soybeans and heating, adding to the brine to prepare tofu, functional This functional substance may destroy the functionality of the functional substance in the process of heating the soymilk, and the addition of one functional substance is not only monotonous to improve the functionality of the tofu, but also the monotonous change of color due to the influence of the pigment in the functional substance. There is no way to improve the texture.
상기의 우려와 문제점을 해결하고자, 본 발명은 기능성 재료인 오징어 먹물, 토마토, 울금, 솔잎, 포도과피, 우뭇가사리를 손질 및 선별한 후 농축 및 추출한 농축액과 추출액을 이용하여 두부를 제조함으로써, 오징어 먹물, 토마토, 울금, 솔잎, 포도과피, 우뭇가사리에 함유된 천연색소 및 영양성분을 이용하여 일반적으로 제조된 두부에 부족한 영양성분을 보강할 뿐만 아니라 다양한 색상을 가미하여 식감을 향상시킬 수 있는 다색두부의 제조방법 및 그의 조성물을 제공하는데 그 목적이 있다. In order to solve the above concerns and problems, the present invention is to prepare and tofu using the concentrated and extracted concentrates and extracts after trimming and screening the functional material of squid ink, tomato, turmeric, pine needles, grape skin, urticaria, squid ink Multi-colored tofu that can enhance the texture by adding various colors as well as reinforcing nutrients that are generally lacking in tofu using natural pigments and nutrients contained in tomatoes, turmeric, pine needles, grape skins and ferns It is an object of the present invention to provide a preparation method and a composition thereof.
상기와 같은 목적을 달성하기 위한 본 발명에 따라 다색 두부의 제조방법 및 그의 조성물은,According to the present invention for achieving the above object, a method of preparing multicolored tofu and a composition thereof,
콩과 기능성 재료인 오징어 먹물, 토마토, 울금, 솔잎, 포도과피, 우뭇가사리를 선별, 세척하는 콩 및 기능성 재료 선별공정과 세척공정(제1공정)과; 콩을 불리고 분쇄한 후 두유와 배지를 분리하고 분리된 두유를 100~120℃에서 중탕가열하는 두유제조공정(제2공정)과; 상기 제1공정에서 선별 및 세척된 기능성 재료인 오징어 먹물, 토마토, 울금, 솔잎, 포도과피, 우뭇가사리에 따라 각각 농축 및 추출하는 기능성 재료 농축 및 추출공정(제3공정)과; 상기 제2공정에서 제조된 두유에 상기 제3공정에서 기능성 재료인 오징어 먹물, 토마토, 울금, 솔잎, 포도과피의 추출액 및 농축액을 각각 혼합하는 혼합공정(제4공정)과; 상기 제4공정에서 기능성 재료인 오징어 먹물, 토마토, 울금, 솔잎, 포도과피의 추출액 및 농축액이 각각 혼합된 두유에 응고제액을 혼합하여 응고시키는 응고공정(제5공정)과; 상기 제5공정에서 기능성 재료의 농축액이 각각 혼합된 두유에 응고제를 혼합한 후 압착기를 이용하여 압착하는 1차 압착공정(제6공정)과; 상기 제6공정에서 기능성 재료의 농축액이 혼합된 각각의 두부를 적층하되, 각각의 두부 사이에 우뭇가사리 추출액을 도포한 후 압축기를 이용하여 압축하는 2차 압착공정(제8공정)으로 이루어진 것을 특징으로 한다.Soybean and functional material sorting process and washing step (first step) for sorting and washing the legumes functional ingredients, squid ink, tomato, turmeric, pine needles, grape skin, loot Soymilk manufacturing process (second process) of separating soy milk and medium after sowing and pulverizing soybean milk and heating the separated soy milk at 100 ~ 120 ℃; A functional material concentration and extraction step (third step), each of which is concentrated and extracted according to the squid ink, tomato, turmeric, pine needles, grape skin, and mandarin, which are the functional materials selected and washed in the first step; A mixing step (fourth step) of mixing the extract and concentrate of the squid ink, tomato, turmeric, pine needle, grape skin, which are functional ingredients in the third step, to the soymilk prepared in the second step; A coagulation step (5th step) of mixing and coagulating the coagulant solution in soymilk mixed with extracts and concentrates of squid ink, tomato, turmeric, pine needles, grape skin, which are functional materials in the fourth step; A first compression step (sixth step) of mixing the coagulant into the soymilk in which the concentrated liquid of the functional material is mixed in the fifth step, and then compressing the resultant using a compression machine; In the sixth step, each of the tofu mixed with the concentrate of the functional material is laminated, the second squeezing process (eighth step) of applying a starch extract between each tofu and compressing by using a compressor, characterized in that do.
본 발명에 의한 다색 두부의 제조방법 및 그의 조성물은Method for producing multicolored tofu according to the present invention and composition thereof
식힌 두유에 오징어 먹물, 토마토, 울금, 솔잎, 포도과피를 첨가 및 혼합하여 두부를 제조함으로써, 오징어 먹물, 토마토, 울금, 솔잎, 포도과피의 각각에 함유된 천연색소의 기능성 및 영양성분을 두부에 함유시킬 수 있어 두부의 기능성 및 영양성분을 향상시킬 수 있을 뿐만 아니라 다양한 색상을 가미하여 식감을 향상시킬 수 있다.Tofu is prepared by adding and mixing squid ink, tomato, turmeric, pine needles and grape skins with chilled soymilk, to provide functional and nutritional ingredients of natural pigments contained in each of squid ink, tomatoes, turmeric, pine needles and grape skins. It can be added to improve the functionality and nutritional content of tofu, as well as improve the texture by adding various colors.
또한, 오징어 먹물, 토마토, 울금, 솔잎, 포도과피의 추출액이 혼합된 각각의 두부 사이에 우뭇가사리의 농축액을 도포함으로써, 오징어 먹물, 토마토, 울금, 솔잎, 포도과피가 함유된 각각의 두부를 중첩시 흐트림 없이 일정한 형태를 유지할 수 있을 뿐만 아니라 섭취시 일반적인 두부의 씹힘성과 다른 씹힘성이 있어 식감을 향상시킬 수 있다.In addition, by applying the concentrate of the squid between each tofu mixed with squid ink, tomato, turmeric, pine needles and grape skin extract, overlap each tofu containing squid ink, tomato, turmeric, pine needles, grape skin Not only can it maintain a constant shape without blurring, but it also improves the texture of the tofu due to its chewy and chewability.
1. 콩 및 기능성 재료 선별공정과 세척공정(제1공정)1. Soybean and functional material sorting process and washing process (1st process)
콩 및 기능성 재료를 선별한 후 세척하는 공정으로,The process of sorting and washing soybeans and functional ingredients,
콩 및 기능성 재료를 흠집이나 상처가 난 부위를 제거함과 동시에 선별한 후 은나노수에 세척한다.Soybeans and functional materials are removed at the same time as the scratches or wounds are removed, and then washed with silver nano water.
콩 및 기능성 재료의 세척방법으로는 은나노수를 사용하는 것이 바람직하다. It is preferable to use silver nano water as a method for washing soybeans and functional materials.
세척방법으로 은나노수를 사용하는 것은 콩 및 기능성 재료의 외부면과 내부면에 잔존하는 미생물을 제거하기 위함이다.The use of silver nano water as a cleaning method is intended to remove microorganisms remaining on the outer and inner surfaces of soybeans and functional materials.
이때, 상기의 기능성 재료는 오징어 먹물, 토마토, 울금(강황 뿌리, 터메릭(Turmeric)), 솔잎, 포도과피, 우뭇가사리인 것을 특징으로 한다.At this time, the functional material is characterized in that the squid ink, tomato, turmeric (turmeric root, turmeric), pine needles, grape skin, loot.
2. 두유제조공정(제2공정)2. Soymilk manufacturing process (2nd process)
콩을 불리고 분쇄한 후 두유와 비지를 분리하고 분리된 두유를 100~120℃에서 중탕가열하는 공정으로,After sowing and crushing soybeans, the soy milk and sesame are separated and the separated soy milk is heated in 100 ~ 120 ℃ in a bath.
콩을 물에 20시간 침지시켜 불리고, 불린 콩을 분쇄기를 이용하여 분쇄한 후 여과포를 이용하여 두유와 비지로 분리하고, 분리된 두유를 100~120℃의 중탕가열기에서 15~30분간 중탕가열한다.
상기 분리된 두유를 100~120℃의 중탕가열기에서 15~30분간 중탕가열하는 것은 두유의 비린취 발생의 원인이 되는 효소를 실활시키기 위함이다.The soybeans are soaked in water for 20 hours, and the soybeans are pulverized using a grinder, separated into soy milk and sesame using a filter cloth, and the separated soy milk is heated in a hot water heater at 100-120 ° C for 15-30 minutes. .
The separated soy milk is heated in a hot water heater at 100-120 ° C. for 15-30 minutes in order to inactivate the enzyme causing the odor of soy milk.
3. 기능성 재료 농축 및 추출공정(제3공정)3. Functional material concentration and extraction process (3rd process)
기능성 재료를 농축 및 추출하는 공정으로,In the process of concentrating and extracting functional materials,
상기 제1공정에서 선별 및 세척된 기능성 재료인 오징어 먹물, 토마토, 울금, 솔잎, 포도과피, 우뭇가사리에 따라 각각 농축 및 추출한다.The squid ink, tomato, turmeric, pine needles, grape skin, and starfish, which are the functional materials selected and washed in the first step, are concentrated and extracted.
상기 제1공정에서 선별 및 세척된 오징어 먹물은 오징어 먹물을 감싸고 있는 외부막을 제거한 후 오징어 먹물을 용기에 담은 후 1~3일간 보관하고, 용기에 보관된 오징어 먹물은 용기 상부에 형성된 상등액인 맑은 액체와 하부에 검은색 액체로 나누어지고, 상부에 있는 상등액인 맑은 액체를 제거한 후 하부에 있는 검은 액체를 채집하고, 채집된 검은 액체에 80~120℃의 열을 가하여 잔존하는 수분을 제거한다.The squid ink selected and washed in the first step is removed by removing the outer membrane surrounding the squid ink, and then stored in the container for 1 to 3 days, the squid ink stored in the container is a clear liquid that is a supernatant formed on the container It is divided into a black liquid at the bottom and removes the clear liquid, which is the supernatant at the top, and collects the black liquid at the bottom, and removes the remaining water by applying heat of 80-120 ℃ to the collected black liquid.
이때, 수분이 제거된 오징어 먹물의 고형분 함량은 70~80중량%가 되는 것을 특징으로 한다.
오징어 먹물에 존재하는 멜라닌 색소를 얻기 위해 고형분 함량이 70~80중량%가 되도록 하는 것이 바람직한데, 상기 고형분 함량이 70중량% 미만이면 농축액에 고형분이 함유되어 식감을 저하시킬 수 있고, 80중량%를 초과할 경우에는 멜라닌 색소 용출이 미흡할 수 있으므로 바람직하지 않다.At this time, the solids content of the squid ink from which the water is removed is characterized in that 70 to 80% by weight.
In order to obtain the melanin pigment present in the squid ink, it is preferable to have a solid content of 70 to 80% by weight. If the solid content is less than 70% by weight, the solids may be contained in the concentrate to reduce the texture, 80% by weight. If exceeded, the melanin pigment elution may be insufficient, which is not preferable.
상기의 가열과정은 오징어 먹물에 존재하는 수분을 제거함과 동시에 멜라닌(melanin)색소의 함량을 높이기 위한 것이며, 멜라닌 색소는 검은색 계통의 색깔이 난다.The heating process is to remove the water present in the squid ink and at the same time to increase the content of melanin (melanin) pigment, melanin pigment is a black color.
또한, 상기 제1공정에서 선별 및 세척된 토마토는 분쇄기를 이용하여 50~100mesh로 분쇄한 후 식용알코올에 6~12시간 침지시킨 후 여과포를 이용하여 착즙하고, 착즙된 토마토액을 80~120℃의 열을 가하여 잔존하는 식용알코올 및 수분을 제거한다.In addition, the tomatoes selected and washed in the first step is crushed into 50 ~ 100mesh using a grinder and then immersed in edible alcohol for 6 to 12 hours and then juiced using a filter cloth, the juice of the tomato juice 80 ~ 120 ℃ Heat to remove residual edible alcohol and water.
이때, 식용알코올 및 수분이 제거된 토마토의 고형분 함량은 70~80중량%가 되는 것을 특징으로 한다.
토마토에 존재하는 리코펜을 얻기 위해 고형분 함량이 70~80중량%가 되도록 하는 것이 바람직한데, 상기 고형분 함량이 70중량% 미만이면 추출액에 고형분이 함유되어 식감을 저하시킬 수 있고, 80중량%를 초과할 경우에는 리코펜 용출이 미흡할 수 있으므로 바람직하지 않다.At this time, the solid content of the edible alcohol and water removed tomato is characterized in that 70 to 80% by weight.
In order to obtain the lycopene present in the tomato, it is preferable to have a solid content of 70 to 80% by weight. If the solid content is less than 70% by weight, solids may be contained in the extract to reduce the texture and exceed 80% by weight. In this case, lycopene elution may be insufficient, which is not preferable.
상기의 가열과정은 착즙된 토마토에 있는 식용알코올 및 수분을 제거함과 동시에 토마토에 존재하는 리코펜(lycopene)의 함량을 높이기 위한 것이며, 리코펜은 붉은색 계통의 색깔이 난다.The heating process is to increase the content of lycopene present in the tomato at the same time to remove the edible alcohol and water in the tomato juice, lycopene is a red color of the system.
또한, 상기 제1공정에서 선별 및 세척된 울금은 분쇄기를 이용하여 50~100mesh로 분쇄한 후 식용알코올에 6~12시간 침지시킨 후 여과포를 이용하여 착즙하고, 착즙된 울금액을 80~120℃의 열을 가하여 잔존하는 식용알코올 및 수분을 제거한다.In addition, the turmeric selected and washed in the first step is pulverized in 50 ~ 100mesh using a grinder and then immersed in edible alcohol for 6 to 12 hours and then juiced using a filter cloth, the juice of the extracted turmeric 80 ~ 120 ℃ Heat to remove residual edible alcohol and water.
이때, 식용알코올 및 수분이 제거된 울금의 고형분 함량은 70~80중량%가 되는 것을 특징으로 한다.
울금물에 존재하는 커큐민을 얻기 위해 고형분 함량이 70~80중량%가 되도록 하는 것이 바람직한데, 상기 고형분 함량이 70중량% 미만이면 추출액에 고형분이 함유되어 식감을 저하시킬 수 있고, 80중량%를 초과할 경우에는 커큐민 용출이 미흡할 수 있으므로 바람직하지 않다.At this time, the solid content of the edible alcohol and water removed turmeric is characterized in that 70 to 80% by weight.
In order to obtain curcumin present in the turmeric water, the solid content is preferably 70 to 80% by weight. If the solid content is less than 70% by weight, solids may be contained in the extract to reduce the texture, and 80% by weight. If exceeded, curcumin elution may be insufficient, which is undesirable.
상기의 가열과정은 착즙된 울금에 있는 식용알코올 및 수분을 제거함과 동시에 울금에 존재하는 커큐민(curcumin)의 함량을 높이기 위한 것이며, 커큐민은 노란색 계통의 색깔이 난다.The heating process is to increase the content of curcumin (curcumin) present in the turmeric at the same time to remove the edible alcohol and water in the juice of the turmeric, curcumin has a yellowish color.
또한, 상기 제1공정에서 선별 및 세척된 솔잎은 분쇄기를 이용하여 50~100mesh로 분쇄한 후 식용알코올에 6~12시간 침지시킨 후 여과포를 이용하여 착즙하고, 착즙된 솔잎액을 80~120℃의 열을 가하여 잔존하는 식용알코올 및 수분을 제거한다.In addition, the pine needles selected and washed in the first step is pulverized 50 ~ 100mesh using a grinder and then immersed in edible alcohol for 6-12 hours, and then juiced using a filter cloth, the juice of the pine needles juice 80 ~ 120 ℃ Heat to remove residual edible alcohol and water.
이때, 식용알코올 및 수분이 제거된 솔잎의 고형분 함량은 70~80중량%가 되는 것을 특징으로 한다.
솔잎에 존재하는 클로로필을 얻기 위해 고형분 함량이 70~80중량%가 되도록 하는 것이 바람직한데, 상기 고형분 함량이 70중량% 미만이면 추출액에 고형분이 함유되어 식감을 저하시킬 수 있고, 80중량%를 초과할 경우에는 클로로필 용출이 미흡할 수 있으므로 바람직하지 않다.At this time, the solid content of the edible alcohol and the moisture removed pine needles is characterized in that 70 to 80% by weight.
In order to obtain the chlorophyll present in the pine needles, it is preferable to have a solid content of 70 to 80% by weight. If the solid content is less than 70% by weight, solids may be contained in the extract to reduce the texture and exceed 80% by weight. In this case, chlorophyll elution may be insufficient, which is not preferable.
상기의 가열과정은 착즙된 솔잎에 있는 식용알코올 및 수분을 제거함과 동시 에 솔잎에 존재하는 클로로필(chlorophyll)의 함량을 높이기 위한 것이며, 클로로필은 녹색 계통의 색깔이 난다.The heating process is to remove the edible alcohol and water in the pine needles to increase the content of chlorophyll present in the pine needles at the same time, the chlorophyll is green color.
또한, 상기 제1공정에서 선별 및 세척된 포도과피은 분쇄기를 이용하여 50~100mesh로 분쇄한 후 식용알코올에 6~12시간 침지시킨 후 여과포를 이용하여 착즙하고, 착즙된 포도과피액을 80~120℃의 열을 가하여 잔존하는 식용알코올 및 수분을 제거한다.In addition, the grape skin screened and washed in the first step is pulverized 50 ~ 100mesh using a grinder and immersed in edible alcohol for 6 to 12 hours and then juiced using a filter cloth, 80 ~ 120 Heat is applied to remove residual edible alcohol and water.
이때, 식용알코올 및 수분이 제거된 포도과피의 고형분 함량은 70~80중량%가 되는 것을 특징으로 한다.
포도과피에 존재하는 안토시아닌을 얻기 위해 고형분 함량이 70~80중량%가 되도록 하는 것이 바람직한데, 상기 고형분 함량이 70중량% 미만이면 추출액에 고형분이 함유되어 식감을 저하시킬 수 있고, 80중량%를 초과할 경우에는 안토시아닌 용출이 미흡할 수 있으므로 바람직하지 않다.At this time, the solid content of the edible alcohol and the grape skin removed moisture is characterized in that 70 to 80% by weight.
In order to obtain anthocyanin present in the grape skin, it is preferable to have a solid content of 70 to 80% by weight. If the solid content is less than 70% by weight, solids may be contained in the extract to reduce the texture, and 80% by weight If exceeded, anthocyanin elution may be insufficient, which is not preferable.
상기의 가열과정은 착즙된 포도과피에 있는 식용알코올 및 수분을 제거함과 동시에 포도과피에 존재하는 안토시아닌(anthocyanin)의 함량을 높이기 위한 것이다.The heating process is to increase the content of anthocyanin present in the grape skin while removing the edible alcohol and water in the juice grape juice.
특히, 안토시아닌은 pH에 따라 색이 많이 변하는데, 산성일 경우 붉은색 계통, 중성일 경우 푸른색 계통, 염기성일 경우 노란색 계통의 색깔이 나며, 착즙된 포도과피액은 약산성이므로 보라색 계통의 색깔이 난다.In particular, anthocyanins vary in color depending on pH, and in acidic color, red color, neutral color, blue color, and basic color, yellow color, and the juice of grape juice is weakly acidic. Flies
착즙된 포도과피액이 보라색 계통의 색깔을 나타내는 것은 포도과피액에 구연산이 포함되어 있어 약산성으로 나타나기 때문이다.The color of the purple grape juice is the color of the juice because it contains citric acid in the grape juice appears weakly acidic.
또한, 상기 제1공정에서 선별 및 세척된 우뭇가사리는 분쇄기를 이용하여 50~100mesh로 분쇄하고, 물에 분쇄된 우뭇가사리를 중량대비 1:0.5~0.6으로 혼합한 후 120~150℃의 열을 1~3시간 가한 후 여과포를 이용하여 분쇄된 우뭇가사리를 제 거하고, 120~150℃의 열을 1~3시간을 다시 가하여 잔존하는 수분을 제거한다.In addition, the finely sorted and washed in the first step using a grinder pulverized to 50 ~ 100mesh, mixed with the ground crushed in the water 1: 0.5 ~ 0.6 by weight 1 ~ 120 ~ 150 ℃ heat 1 ~ After 3 hours, remove the crushed woodfish using filter cloth, and add remaining heat at 120 ~ 150 ℃ for 1 ~ 3 hours to remove remaining water.
이때, 수분이 제거된 우뭇가사리의 고형분 함량은 70~80중량%인 것을 특징으로 한다.At this time, the solids content of the removed starfish is characterized in that 70 to 80% by weight.
수분이 제거된 우뭇가사리의 고형분 함량이 70~80중량%인 것은 120~150℃의 고온에서 유동성이 있는 액체상태를 유지하고 있지만, 온도가 낮아질수록 유동성이 상실한 고체상태로 충분히 변형하기 위함이다.The solids content of the removed starfish is 70-80% by weight in order to maintain the fluid state of liquidity at a high temperature of 120-150 ° C, but it is sufficient to deform into a solid state where fluidity is lost as the temperature decreases.
4. 혼합공정(제4공정)4. Mixing process (4th process)
제조된 두유에 기능성 재료인 오징어 먹물, 토마토, 울금, 솔잎, 포도과피를 혼합하는 공정으로,In the process of mixing the prepared soy milk functional ingredients squid ink, tomato, turmeric, pine needles, grape skin,
상기 제2공정에서 제조된 두유에 상기 제3공정에서 기능성 재료인 오징어 먹물, 토마토, 울금, 솔잎, 포도과피의 추출액 및 농축액을 각각 중량대비 1:0.01~0.1로 각각 혼합한다.
제조된 두유와 기능성 재료의 추출액 및 농축액을 각각 중량대비 1:0.01~0.1로 혼합하는 것은 두부 본연의 맛을 저해하지 않고 기능성 재료의 고유한 맛을 함유시키기 위한 것으로, 두유와 기능성 재료의 추출액 및 농축액의 중량비가 1:0.01 미만이면 기능성 재료의 함유량이 적어 색감이 저하될 수 있고, 중량비가 1:0.1을 초과할 경우 과다한 기능성 재료의 추출액과 농축액으로 인해 두부 본연의 맛을 저해하여 식감을 저하시킴으로 바람직하지 않다.The soymilk prepared in the second step is mixed with the extract and concentrate of the functional material squid ink, tomato, turmeric, pine needles, grape skin of the functional material in the third step in a ratio of 1: 0.01 to 0.1, respectively.
Mixing the soy milk and the extract and the concentrate of the functional material at a weight ratio of 1: 0.01 to 0.1, respectively, is intended to contain the unique taste of the functional material without impairing the taste of the tofu, and the extract of the soy milk and the functional material, and If the weight ratio of the concentrate is less than 1: 0.01, the content of the functional material may be low and the color may be deteriorated. If the weight ratio is greater than 1: 0.1, the tofu may inhibit the natural taste of the tofu due to the excessive extract and concentrate of the functional material. Not preferred.
두유에 기능성 재료를 각각 혼합할 경우, 오징어 먹물의 농축액이 혼합된 두유는 검은색 계통의 색상이 나타나고, 토마토 농축액이 혼합된 두유는 붉은색 계통의 색상이 나타나고, 울금 농축액이 혼합된 두유는 노란색 계통의 색상이 나타나고, 솔잎 농축액이 혼합된 두유는 녹색 계통의 색상이 나타난다.When the functional ingredients are mixed with the soymilk, the soymilk mixed with the concentrate of the squid ink appears black color, the soymilk mixed with the tomato concentrate appears reddish color, and the soymilk mixed with turmeric concentrate is yellow. The color of the system appears, and the soymilk mixed with the pine needle concentrate appears the color of the green system.
특히, 포도과피의 농축액이 혼합된 두유는 푸른색 계통의 색상이 나타난다.In particular, the soy milk mixed with the concentrate of grape skin appears blue color.
두유에 포도과피의 농축액이 혼합하면 푸른색 계통의 색상이 나타나는 것은 포도과피에 존재하는 안토시아닌의 특성에 따라, 약산성의 포도과피의 농축액이 약 염기성의 두유와 혼합되면서 중성으로 이루어졌기 때문이다.When the grape juice concentrate is mixed with the soymilk, the blue color appears because the anthocyanin in the grape skin is neutral, as the concentrate of the slightly acidic grape skin is mixed with the weakly basic soy milk.
5. 응고공정(제5공정)5. Solidification process (5th process)
기능성 재료인 오징어 먹물, 토마토, 울금, 솔잎, 포도과피의 추출액 및 농축액이 각각 혼합된 두유에 응고제를 혼합하여 응고하는 공정으로,It is a process of coagulation by mixing a coagulant into soymilk mixed with functional ingredients of squid ink, tomato, turmeric, pine needles, grape extract and concentrate.
상기 제4공정에서 기능성 재료인 오징어 먹물, 토마토, 울금, 솔잎, 포도과피의 추출액 및 농축액이 각각 혼합된 두유에 응고제액을 혼합하여 응고시킨다.In the fourth step, the coagulant liquid is mixed and coagulated in the soymilk mixed with the functional materials of squid ink, tomato, turmeric, pine needles, grape extract and concentrate.
응고제액에 사용되는 응고제는 황산칼슘(Calsium sulfate, CaSO4 2H2O), 염화마그네슘(Magnesium chloride, MgCl2 6H2O), 염화칼슘 (Calsium chloride, CaCl2), 글루코노델타락톤(G.D.L, gluconodeltalactone)중 어느 하나를 선택하여 사용하거나 둘 이상 혼합하여 사용하며, 상기의 응고제를 물(증류수, D.W.)에 혼합하여 응고제액의 염의 농도를 40~60%로 한다.The coagulant used in the coagulant solution is calcium sulfate (CSO 4 2H 2 O), magnesium chloride (MgCl 2 6H 2 O), calcium chloride (Calsium chloride, CaCl 2 ), gluconodeltalactone (GDL) Select any one of) or use a mixture of two or more, and the above coagulant is mixed with water (distilled water, DW) to make the salt concentration of the coagulant liquid 40 to 60%.
6. 1차 압착공정(제6공정)6. First crimping process (6th process)
기능성 재료의 농축액이 각각 혼합된 두유에 응고제를 혼합한 후 압착기를 이용하여 압착하는 공정으로,In the process of mixing the coagulant to the soymilk mixed with the concentrated liquid of the functional material, respectively, and then using a compacting machine,
상기 제5공정에서 기능성재료의 농축액이 각각 혼합된 두유에 응고제를 각각혼합하고, 각각의 성형판에 부은 후 압착기를 이용하여 압착을 시켜 응고된 두유에 물을 제거하여 기능성료의 농축액이 혼합된 각각의 두부를 형성한다.
이 압착공정에서 압착방법에는 특별한 제한이 없으며, 당분야의 두부 제조공정에서 사용되는 통상의 압착기를 사용하여 통상의 방법으로 수행할 수 있다.In the fifth step, the coagulant is mixed with the soymilk mixed with the concentrates of the functional materials, respectively, poured into the respective forming plates, and then compressed using a compressing machine to remove water from the coagulated soymilk to mix the concentrate of the functional material. Each head is formed.
There is no particular limitation on the pressing method in this pressing step, and can be carried out by a conventional method using a conventional pressing machine used in the tofu manufacturing process in the art.
7. 2차 압착공정(제8공정)7. Second pressing process (8th process)
기능성 재료의 농축액이 혼합된 각각의 두부를 적층하되, 각각의 두부 사이에 우뭇가사리 추출액을 도포한 후 압축기를 이용하여 압축하는 공정으로,Lay out each tofu mixed with a concentrate of the functional material, the step of applying a starch extract between each tofu and compressing by using a compressor,
상기 제6공정에서 기능성 재료의 농축액이 혼합된 각각의 두부를 적층하되, 기능성 재료의 농축액이 혼합된 각각의 두부 사이에 상기 제3공정에서 추출되고 유동성이 있는 우뭇가사리의 추출액을 도포한 후 압축기를 이용하여 5~10분간 압축시켜, 응고된 두부와 천연결합제의 물을 제거함으로써, 기능성 재료의 농축액이 혼합된 각각의 두부가 적층된 다색의 두부를 형성한다.
이 압착공정에서 압착방법에는 특별한 제한이 없으며, 당분야의 두부 제조공정에서 사용되는 통상의 압착기를 사용하여 통상의 방법으로 수행할 수 있다.In the sixth step, each tofu mixed with the concentrate of the functional material is laminated, and the extract is extracted from the third step and flowable wood starch in each of the tofu mixed with the concentrate of the functional material. 5 to 10 minutes of compression to remove the solidified tofu and water of the natural binder, thereby forming a multi-colored tofu in which each tofu mixed with a concentrate of the functional material is mixed.
There is no particular limitation on the pressing method in this pressing step, and can be carried out by a conventional method using a conventional pressing machine used in the tofu manufacturing process in the art.
또한, 기능성 재료의 농축액이 혼합된 각각의 두부를 적층시 순서와 관계없이 생산자의 취향에 따라 적층 순서를 정할 수 있다.
이하의 실시예를 통하여 본 발명을 보다 구체적으로 설명한다. 그러나 하기의 실시예는 본 발명을 구체적으로 예시하기 위한 것일 뿐, 본 발명의 권리범위를 제한하는 것이 아님은 당업자에게 있어서 명백할 것이다. 즉, 본 발명의 단순한 변형 내지 변경은 당업자에 의하여 용이하게 실시될 수 있으며, 이러한 변형이나 변경은 모두 본 발명의 범위에 포함되는 것으로 간주된다.
실시예 : 본 발명에 따라 제조된 두부
콩, 오징어 먹물, 토마토, 울금, 솔잎, 포도과피, 우뭇가사리를 흠집이나 상처가 난 부위를 제거함과 동시에 선별한 후 은나노수에 세척하였다.
그런 다음, 콩을 물에 20시간 침지시켜 불리고 분쇄한 후 두유와 비지를 분리하고 분리된 두유를 100℃에서 15분간 중탕가열하여 비린취를 제거하였다.
선별 및 세척된 오징어 먹물은 오징어 먹물을 감싸고 있는 외부막을 제거한 후 오징어 먹물을 용기에 담은 후 3일간 보관하여, 상부에 있는 상등액인 맑은 액체를 제거한 후 하부에 있는 검은 액체를 채집하고, 이를 120℃로 가하여 고형분의 함량이 70중량%가 되도록 농축하였고, 선별 및 세척된 토마토는 분쇄기를 이용하여 50mesh로 분쇄한 후 식용알코올에 12시간 침지시킨 후 여과포를 이용하여 착즙하고, 착즙된 토마토액을 120℃로 가하여 고형분의 함량이 70중량%가 되도록 추출하였고, 선별 및 세척된 울금은 분쇄기를 이용하여 50mesh로 분쇄한 후 식용알코올에 12시간 침지시킨 후 여과포를 이용하여 착즙하고, 착즙된 울금액을 120℃로 가하여 고형분의 함량이 70중량%가 되도록 추출하였으며, 선별 및 세척된 솔잎은 분쇄기를 이용하여 50mesh로 분쇄한 후 식용알코올에 12시간 침지시킨 후 여과포를 이용하여 착즙하고, 착즙된 솔잎액을 120℃로 가하여 고형분의 함량이 70중량%가 되도록 추출하였고, 선별 및 세척된 포도과피은 분쇄기를 이용하여 50mesh로 분쇄한 후 식용알코올에 12시간 침지시킨 후 여과포를 이용하여 착즙하고, 착즙된 포도과피액을 120℃로 가하여 고형분의 함량이 70중량%가 되도록 추출하였으며, 마지막으로 선별 및 세척된 우뭇가사리는 분쇄기를 이용하여 50mesh로 분쇄하고, 물에 분쇄된 우뭇가사리를 중량대비 1:0.5으로 혼합한 후 150℃의 열을 3시간 가한 후 여과포를 이용하여 분쇄된 우뭇가사리를 제거하고, 120~150℃의 열을 3시간을 다시 가하여 고형분 함량은 70중량%가 되도록 농축하였다.
상기 제조된 두유에 오징어 먹물, 토마토, 울금, 솔잎, 포도과피의 추출액 및 농축액을 각각 중량대비 1:0.05로 각각 혼합한 후, 이에 물과 혼합하여 염의 농도가 50%인 황산칼슘을 혼합하여 응고시켰다.
오징어 먹물, 토마토, 울금, 솔잎, 포도과피가 각각 혼합되어 응고된 두유를 압착기를 이용하여 1차 압착한 후, 이들 각각의 두부사이에 우뭇가사리 추출액을 도포한 후 적층하여 압축기를 이용하여 7분간 2차 압축하여 다색두부를 제조하였다.
비교예 : 시중에 판매되고 있는 두부를 구입하였다.
실험 1 : 관능검사
본 발명에 따라 제조된 다색두부(실시예)와 시중에 판매되고 있는 두부(비교예)를 훈련된 전문 관능검사 요원(2년 이상 관능검사 경험을 지닌 50명[남자 25명, 여자 25명])중 미각이 상대적으로 우수한 30명을 선발하여 두부의 향취, 전체적인 맛, 고소함, 색감, 선호도로 나누어 실시하였다. 관능검사는 5점 측정법(1:매우 나쁨, 2:나쁨, 3:보통, 4:좋음, 5:매우 좋음)으로 실시하였다. 실시한 결과는 하기의 표 1에 나타내었다.
상기 표 3을 통해 알 수 있듯이, 관능검사의 모든 항목에서 비교예 보다 실시예가 높은 점수를 나타내고 있다.
비교예 보다 실시예가 모든 항목에서 높은 점수를 나타내고 있는 것은 오징어 먹물, 토마토, 울금, 솔잎, 포도과피의 각각에 함유된 천연색소의 기능성 및 영양성분을 두부에 함유시켜 두부의 향, 고소함뿐만 아니라 다양한 색상을 가미하여 색감을 향상시켜 전체적인 선호도가 향상되었기 때문이다.In addition, the lamination order may be determined according to the taste of the producer, regardless of the order of lamination of each tofu mixed with the concentrate of the functional material.
The present invention will be described in more detail with reference to the following examples. However, the following examples are only intended to specifically illustrate the present invention, it will be apparent to those skilled in the art that the scope of the present invention is not limited. In other words, simple modifications and variations of the present invention can be easily made by those skilled in the art, and all such modifications and changes are considered to be included within the scope of the present invention.
Example: Tofu made according to the present invention
Soybeans, squid ink, tomatoes, turmeric, pine needles, grape skin, and starfish were removed at the same time as the scratches and wounds were removed, and then washed with silver nano water.
Then, the soybeans were soaked in water for 20 hours, soaked and pulverized, and the soy milk and sesame were separated, and the separated soy milk was heated at 100 ° C. for 15 minutes in order to remove fish odor.
Selected and washed squid ink is removed after removing the outer membrane surrounding the squid ink, and then stored in the container for 3 days. The solid content was concentrated to 70% by weight, and the selected and washed tomatoes were crushed into 50mesh using a grinder, immersed in edible alcohol for 12 hours, and then juiced using a filter cloth. Extracted so that the solid content is 70% by weight at 70 ℃, the selected and washed turmeric was pulverized by 50mesh using a pulverizer, immersed in edible alcohol for 12 hours, and then juiced using a filter cloth, the juice of the juice Extracted so that the content of solid content is 70% by weight at 120 ℃, and the pine needles that have been screened and washed are ground to 50mesh using a grinder After immersion in edible alcohol for 12 hours, juice was filtered using a filter cloth, and the extracted pine needle solution was added at 120 ° C. to extract a solid content of 70% by weight, and the selected and washed grape skin was pulverized to 50 mesh using a grinder. After immersion in edible alcohol for 12 hours and then juiced using a filter cloth, the juice was extracted at 120 ℃ by extracting the juice of the solid content to 70% by weight, and finally the sorted and washed by using a grinder Grinded into 50mesh, mixed with crushed wood larvae in water 1: 0.5 by weight, and then heated to 150 ℃ 3 hours to remove the crushed wood, using a filter cloth, and the heat of 120 ~ 150 ℃ 3 hours Again, the solid content was concentrated to 70% by weight.
The squid ink, tomato, turmeric, pine needles, grape extract and concentrate of the soymilk prepared above were mixed at a weight ratio of 1: 0.05, respectively, and then mixed with water and mixed with calcium sulfate having a salt concentration of 50%. I was.
Squeeze ink, tomato, turmeric, pine needles, grapes and grape skins are mixed, respectively, and the first condensed soymilk is pressed using a press, and then the wood starch extract is applied between each of the tofus, and then laminated. Differential compression was performed to prepare multicolored tofu.
Comparative Example: A tofu sold in the market was purchased.
Experiment 1: sensory test
Multi-colored tofu manufactured according to the present invention (comparative example) and commercially available tofu (comparative example) were trained by professional sensory test agents (50 people with 25 years or more experience of sensory test [25 men, 25 women]) A total of 30 people with excellent taste were selected and divided into tofu scent, overall taste, savoryness, color, and preference. Sensory evaluation was carried out by a five-point measurement (1: very bad, 2: bad, 3: normal, 4: good, 5: very good). The results are shown in Table 1 below.
As can be seen from Table 3, in all items of the sensory test, the Example shows a higher score than the comparative example.
Compared to the Comparative Example, the Example shows higher scores in all items because the functional and nutrients of natural pigments contained in each of the squid ink, tomato, turmeric, pine needles and grape skin are contained in the tofu, so as to change the fragrance and savoryness of the tofu. This is because the overall preference is improved by adding color to the color.
도 1은 본 발명에 따른 다색 두부의 제조방법을 개략적으로 도시한 공정흐름도이다.1 is a process flow diagram schematically showing a method for manufacturing a multicolored tofu according to the present invention.
Claims (5)
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20140080906A (en) * | 2012-12-20 | 2014-07-01 | 대한민국(농촌진흥청장) | Manufacturing method of colored bean-curd containing natural pigments and thereby made colored bean-curd |
| KR20160046275A (en) * | 2014-10-20 | 2016-04-28 | 주식회사 참시루 | manufacturing method of multicolored bin-curd |
| KR101955543B1 (en) | 2018-11-07 | 2019-03-07 | 이혜은 | The manufacturing method of bean curd and it's bean curd |
| KR102233153B1 (en) | 2020-12-17 | 2021-03-29 | 소이미푸드 주식회사 | The manufacturing method of bean curd and it's bean curd |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101581647B1 (en) * | 2015-09-24 | 2015-12-30 | 김석원 | Process for preparing bean-curd |
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| KR20010074053A (en) * | 2001-01-17 | 2001-08-04 | 문동수 | Process of preparing bean curd using Gelidium amansii |
| KR20020003687A (en) * | 2000-06-26 | 2002-01-15 | 홍남표 | A natural colored bean-curd and a method of making thereof |
| KR20070037540A (en) * | 2005-10-01 | 2007-04-05 | 권태억 | Process for preparing thereof of a ginseng five-colored a bean-curd |
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| JPS63287454A (en) | 1987-05-20 | 1988-11-24 | Kiyoshi Iwai | Tofu (bean curd) |
| KR20020003687A (en) * | 2000-06-26 | 2002-01-15 | 홍남표 | A natural colored bean-curd and a method of making thereof |
| KR20010074053A (en) * | 2001-01-17 | 2001-08-04 | 문동수 | Process of preparing bean curd using Gelidium amansii |
| KR20070037540A (en) * | 2005-10-01 | 2007-04-05 | 권태억 | Process for preparing thereof of a ginseng five-colored a bean-curd |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20140080906A (en) * | 2012-12-20 | 2014-07-01 | 대한민국(농촌진흥청장) | Manufacturing method of colored bean-curd containing natural pigments and thereby made colored bean-curd |
| KR101651944B1 (en) * | 2012-12-20 | 2016-08-30 | 대한민국 | Manufacturing method of colored bean-curd containing natural pigments and thereby made colored bean-curd |
| KR20160046275A (en) * | 2014-10-20 | 2016-04-28 | 주식회사 참시루 | manufacturing method of multicolored bin-curd |
| KR101713316B1 (en) | 2014-10-20 | 2017-03-09 | 주식회사 참시루 | manufacturing method of multicolored bin-curd |
| KR101955543B1 (en) | 2018-11-07 | 2019-03-07 | 이혜은 | The manufacturing method of bean curd and it's bean curd |
| KR102233153B1 (en) | 2020-12-17 | 2021-03-29 | 소이미푸드 주식회사 | The manufacturing method of bean curd and it's bean curd |
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