KR101975349B1 - Method for Manufacturing Bean Curd Using the Redbeet Powder - Google Patents
Method for Manufacturing Bean Curd Using the Redbeet Powder Download PDFInfo
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- KR101975349B1 KR101975349B1 KR1020170079579A KR20170079579A KR101975349B1 KR 101975349 B1 KR101975349 B1 KR 101975349B1 KR 1020170079579 A KR1020170079579 A KR 1020170079579A KR 20170079579 A KR20170079579 A KR 20170079579A KR 101975349 B1 KR101975349 B1 KR 101975349B1
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- South Korea
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- tofu
- red
- powder
- coagulant
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- 238000000034 method Methods 0.000 title claims abstract description 25
- 239000000843 powder Substances 0.000 title claims abstract description 24
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 235000021537 Beetroot Nutrition 0.000 title claims description 19
- 235000013527 bean curd Nutrition 0.000 claims abstract description 39
- 244000068988 Glycine max Species 0.000 claims description 27
- 235000010469 Glycine max Nutrition 0.000 claims description 22
- 239000000701 coagulant Substances 0.000 claims description 15
- 238000001035 drying Methods 0.000 claims description 15
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- 230000008014 freezing Effects 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 238000003860 storage Methods 0.000 abstract description 5
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- 238000011156 evaluation Methods 0.000 description 9
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 238000010257 thawing Methods 0.000 description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 5
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 4
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- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000015271 coagulation Effects 0.000 description 3
- 238000005345 coagulation Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 229910052742 iron Inorganic materials 0.000 description 3
- 229910001629 magnesium chloride Inorganic materials 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 235000019629 palatability Nutrition 0.000 description 3
- 238000010298 pulverizing process Methods 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 238000001291 vacuum drying Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
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- 238000010790 dilution Methods 0.000 description 2
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- 229960000304 folic acid Drugs 0.000 description 2
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- 239000011724 folic acid Substances 0.000 description 2
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- 235000012209 glucono delta-lactone Nutrition 0.000 description 2
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- 229960003681 gluconolactone Drugs 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000007602 hot air drying Methods 0.000 description 2
- 235000021332 kidney beans Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000000643 oven drying Methods 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 238000007711 solidification Methods 0.000 description 2
- 230000008023 solidification Effects 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
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- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- ZYECOAILUNWEAL-NUDFZHEQSA-N (4z)-4-[[2-methoxy-5-(phenylcarbamoyl)phenyl]hydrazinylidene]-n-(3-nitrophenyl)-3-oxonaphthalene-2-carboxamide Chemical compound COC1=CC=C(C(=O)NC=2C=CC=CC=2)C=C1N\N=C(C1=CC=CC=C1C=1)/C(=O)C=1C(=O)NC1=CC=CC([N+]([O-])=O)=C1 ZYECOAILUNWEAL-NUDFZHEQSA-N 0.000 description 1
- 244000044167 Acacia concinna Species 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 244000066764 Ailanthus triphysa Species 0.000 description 1
- DHHFDKNIEVKVKS-FMOSSLLZSA-N Betanin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC(C(=C1)O)=CC(C[C@H]2C([O-])=O)=C1[N+]2=C\C=C\1C=C(C(O)=O)N[C@H](C(O)=O)C/1 DHHFDKNIEVKVKS-FMOSSLLZSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 241000233600 Glycine albicans Species 0.000 description 1
- 241000192922 Glycine arenaria Species 0.000 description 1
- 241000192919 Glycine argyrea Species 0.000 description 1
- 241000233596 Glycine canescens Species 0.000 description 1
- 241000192946 Glycine clandestina Species 0.000 description 1
- 241000192943 Glycine curvata Species 0.000 description 1
- 241000192940 Glycine cyrtoloba Species 0.000 description 1
- 241000192963 Glycine falcata Species 0.000 description 1
- 241000233602 Glycine hirticaulis Species 0.000 description 1
- 241000233598 Glycine lactovirens Species 0.000 description 1
- 241000192962 Glycine latifolia Species 0.000 description 1
- 241000192961 Glycine latrobeana Species 0.000 description 1
- 241000233604 Glycine pindanica Species 0.000 description 1
- 240000003082 Glycine tabacina Species 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- 241000862632 Soja Species 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- -1 alkaloid compound Chemical class 0.000 description 1
- 125000003277 amino group Chemical group 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000015241 bacon Nutrition 0.000 description 1
- 235000000842 betacyanins Nutrition 0.000 description 1
- 235000016614 betalains Nutrition 0.000 description 1
- PDBJJFJKNSKTSW-UHFFFAOYSA-N betaxanthin Natural products NC(=O)CCC(C([O-])=O)[NH+]=CC=C1CC(C(O)=O)NC(C(O)=O)=C1 PDBJJFJKNSKTSW-UHFFFAOYSA-N 0.000 description 1
- 235000016411 betaxanthins Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
- 239000001527 calcium lactate Substances 0.000 description 1
- 235000011086 calcium lactate Nutrition 0.000 description 1
- 229960002401 calcium lactate Drugs 0.000 description 1
- 230000001332 colony forming effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
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- 230000006378 damage Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 244000013123 dwarf bean Species 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000001605 fetal effect Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 229940107131 ginseng root Drugs 0.000 description 1
- 235000021331 green beans Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 229940093915 gynecological organic acid Drugs 0.000 description 1
- 238000003505 heat denaturation Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 230000018984 mastication Effects 0.000 description 1
- 238000010077 mastication Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 230000024764 neural tube development Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 239000001967 plate count agar Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
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- 235000018553 tannin Nutrition 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 230000036642 wellbeing Effects 0.000 description 1
- 239000001052 yellow pigment Substances 0.000 description 1
Classifications
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- 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
- A23V2300/00—Processes
- A23V2300/20—Freezing
Landscapes
- 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)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
본 발명은 레드비트 분말을 이용한 두부의 제조방법을 개시한다.
본 발명의 방법에 따라 얻어진 두부는 향미 등 기호도가 높으면서 저장성과 조직감 등이 향상된 효과를 가진다.The present invention discloses a method for producing a tofu using a red bit powder.
The tofu obtained according to the method of the present invention has a high preference such as flavor and improved storage and texture.
Description
본 발명은 레드비트 분말을 이용한 두부의 제조방법에 관한 것이다.The present invention relates to a method for producing a head using red bit powder.
레드비트(Redbeet)는 유럽 남부 지중해가 원산지로 고대 로마시대부터 약용식물로 이용되어 온 자생력이 강한 근엽체 식물이다. 채소용 비트는 다육질의 굵은 원뿌리를 쓰기 위해 재배하며, 보통 암적색이지만 거의 흰색을 띄는 종도 있다.Redbeet (Redbeet) is native to the southern European Mediterranean Sea, has been used as a medicinal plant since the ancient Roman era, is a self-sustaining rooster plant. Vegetable bits are cultivated for the use of fleshy thick root roots, and some species are dark red, but almost white in color.
레드비트는 칼슘, 철, 베타레인(betalains), 플라보노이드(flavonoids), 폴리페놀(polyphenols), 비타민(vitamins), 엽산(folic acid) 등 미네랄과 비타민 등이 풍부하고 항산화 작용이 우수하다(Vinson et al.J. Agr. Food Chem. 46, 3630-3643, 1998). Red beet is rich in minerals and vitamins such as calcium, iron, betalains, flavonoids, polyphenols, vitamins and folic acid, and is excellent in antioxidant activity (Vinson et al. J. Agr Food Chem. 46, 3630-3643, 1998).
특히 혈액 생성과 태아 신경관 발달에 필요한 성분인 엽산을 매우 높은 함량으로 지니고 있 뿐 아니라, 철분도 함유하고 있기 때문에 철분의 공급원이 될 수도 있어 빈혈을 예방하는데 도움을 줄 수 있다(USDA Nutrient database : Nutritive values, 식약처 고시 「건강기능식품 기준 및 규격」).In particular, it has a very high content of folic acid, which is necessary for blood production and fetal neural tube development, and it can also help to prevent anemia because it contains iron and may become a source of iron (USDA Nutrient database: Nutritive values, "Food Standards and Specifications for Health Functional Foods").
레드비트 뿌리의 색소 성분인 베타레인은 적자색(red violet) 색소물질인 베타시아닌(betacyanin)과 황색(yellow) 색소물질인 베타잔틴(betaxanthin)으로 구성되는데, 알칼로이드 화합물의 일종으로 우수한 전자공여능력을 갖는 페놀기(phenolic group)과 고리성 아민기(cyclic amine group)을 가지고 있어 높은 항산화 활성을 나타낼 뿐만 아니라 항암 작용도 갖는 것으로 알려져 있다(Schwartz et al.J. Agr. Food Chem. 28, 540-543, 1980; Kanner et al.Isr. patent 119872, 1996).Betainein, a pigment component of red beet roots, is composed of betacyanin, a red violet pigment, and betaxanthin, a yellow pigment. Betainanthin is an alkaloid compound and has excellent electron donating ability (Schwartz et al., J. Agr. Food Chem. 28, 540 (2000)), which has a phenolic group and a cyclic amine group with high antioxidative activity -543, 1980; Kanner et al., Patent 119872, 1996).
한편 최근 생활이 풍요로워지고 건강한 육체와 정신을 추구하는 라이프스타일이나 문화 코드로 삶의 조화와 균형, 그리고 정신적인 가치가 우선시 되는 행복감을 추구하는 생활 속에 배어나는 진정한 웰빙(Well Being)이 사람들 사이에 퍼지고 있다. 또한 각종 매체를 통해 식품 관련정보를 쉽게 접할 수 있기 때문에 식품을 선택할 경우 일차적으로 건강을 고려하는 경향이 강하게 나타나고 있다.On the other hand, the "Well Being" that comes from living in pursuit of happiness in which the harmony and balance of life and the spiritual value are prioritized with the lifestyle and the culture code that enriches the life and pursues the healthy body and spirit recently, It is spreading. In addition, since food-related information can be easily accessed through various media, there is a strong tendency to consider health first when selecting foods.
두부의 경우도 이러한 웰빙 경향으로 다양한 생리활성 성분을 함유하고 있는 천연 소재를 두부에 첨가하여 두부의 기호성 향상과 더불어 기능성, 저장성 향상을 시도하는 연구가 활발히 진행되어 왔다. 이러한 예로 안토시아닌 이용한 두부(한국 공개특허 제2015-0063635호), 산삼 배양근을 이용한 두부(한국 등록특허 제1380714호), 상황버섯을 이용한 두부(한국 공개특허 제2013-0062319호), 파래 분말을 이용한 두부(J Korean Soc Food Sci Nutr 39(5):745-749, 2010) 등이 제안되어 있다.In the case of tofu, too, research has been actively carried out to improve the palatability of the tofu, as well as to improve the functionality and shelf life, by adding natural ingredients containing various physiologically active ingredients to the tofu in this well-being tendency. Examples thereof include tofu using anthocyanin (Korea Patent Publication No. 2015-0063635), tofu using a wild ginseng root (Korean Patent No. 1380714), tofu using a mushroom (Korea Patent Publication No. 2013-0062319) Tofu (J Korean Soc Food Sci Nutr 39 (5): 745-749, 2010).
본 발명은 레드비트를 이용한 두부의 제조방법을 개시한다. The present invention discloses a process for producing a tofu using a red bit.
본 발명의 목적은 레드비트를 이용한 두부의 제조방법을 제공하는 데 있다.It is an object of the present invention to provide a method for producing a tofu using red beet.
본 발명은 아래의 실시예에서 확인되는 바와 같이, 레드비트 분말을 일정량 첨가하여 두부를 제조할 경우 두부의 저장성이 향상되고 조직감과 검성이 향상되며, 나아가 향미 등 기호성이 향상됨을 확인함으로써 완성된 것이다.The present invention has been completed by confirming that the preservability of the tofu is improved, the texture and the gumminess are improved, and the palatability such as flavor is improved when the tofu is prepared by adding a certain amount of the red bit powder as described in the following examples .
전술한 바를 고려할 때, 본 발명은 레드비트 분말을 이용한 두부의 제조방법으로 파악할 수 있다.In view of the above, the present invention can be understood as a method of manufacturing a tofu using red bit powder.
본 발명의 두부의 제조 방법은 (a) 대두에 물을 가하고 마쇄하여 비지가 제거된 두유을 준비하는 단계, (b) 이 두유에 응고제를 첨가함과 아울러 레드비트 분말을 0.5%(w/v) 내지 2.0%(w/v)로 첨가하고 혼합하는 단계, 및 (c) 그 혼합액을 성형틀에서 성형하는 단계를 포함하여 구성된다.(B) adding a coagulant to the soymilk; (c) adding red beet powder to the soybean milk in an amount of 0.5% (w / v) To 2.0% (w / v), and (c) molding the mixed solution in a mold.
본 명세서에서, "대두"란 대두로 분류되는 식물 즉 콩과, 접형화아과, 강낭콩족, 콩아족 및 콩아속에 속하는 식물로부터 얻어진 모든 열매를 포함하는 의미이다. 대두는 형태와 빛깔 그리고 용도를 가지고 구분하였을 때 완두콩, 강낭콩(흰 강낭콩과 빨간 강낭콩 포함), 서목태, 청태, 동부, 밤콩, 백태(메주콩), 나물콩, 밥밑콩, 작두콩, 서리태, 풋콩 등으로 분류되고, 분류학상으로는 Glycine 아속(G. albicans Tind and Craven; G. arenaria Tind; G. argyrea Tind; G. canescens F.J. Herm; G. clandestina Wendl; G. curvata Tind; G. cyrtoloba Tind; G. falcata Benth; G. hirticaulis Tind. and Craven; G. lactovirens Tine. and Craven; G. latifolia(Benth.) Newell & Hymowitz; G. latrobeana(Meissn.) Benth; G. microphylla(Benth.) Tind; G. pindanica Tind. and Craven; G. tabacina(Labill) Benth; G. max (L.) Merr. forma gracilis Skvortz)과 Soja 아속(G. soja Sieb. & Zucc; G. max (L.) Merr. forma gracilis Skvortz)으로 분류되는데, 본 발명에 사용될 수 있는 대두는 상기 열거된 모든 대두가 사용될 수 있다. 다만 바람직하게는 분류학상으로는 재배콩인 G. max (L.) Merr. forma gracilis Skvortz로 이해할 수 있다.As used herein, the term " soybean " is meant to include all fruits obtained from plants belonging to the genus Soybean, namely, soybean, tongue, kidney bean, soybean, and cone. Soybean was divided into peas, green beans (including white kidney beans and red kidney beans), Seomoktae, Cheongtai, eastern, bacon, white bean, soybean, soybean, soybean, and, apparently taxonomic Glycine subgenus (G. albicans Tind and Craven; G. arenaria Tind; G. argyrea Tind; G. canescens FJ Herm; G. clandestina Wendl; G. curvata Tind; G. cyrtoloba Tind; G. falcata Benth; G. hirticaulis Tind and Craven;. G. lactovirens Tine and Craven;. (. Benth) G. latifolia Newell &Hymowitz; G. latrobeana Benth (Meissn.); G. microphylla Tind (Benth.); G. pindanica Tind. as Merr forma gracilis Skvortz) and Craven; G. tabacina (Labill) Benth;.; G. max (L.) Merr forma gracilis Skvortz) and Soja subgenus (G. max (L. G. soja Sieb & Zucc.). Soybeans which can be used in the present invention can be all soybeans listed above. Preferably, however, the taxonomically grown soybeans G. max (L.) Merr. forma gracilis Skvortz.
본 발명의 방법에서, 상기 레드비트 분말은 레드비트 뿌리를 분쇄하고 건조하여 얻어질 수 있다. 건조는 당업계에 공지된 통상의 방법에 따라 건조하고 분쇄하여 얻어질 수 있다. 통상 음지에서의 자연건조 방식(음건), 열풍건조 방식, 진공건조 방식, 오븐 건조 방식 등이 채택될 수 있다. 진공건조 방식을 채택할 경우 표면과 내부의 건조가 비교적 균일하게 이루어지고, 저온에서 건조가 이루어지므로 영양소의 파괴가 최소화되는 효과가 있을 수 있다. In the method of the present invention, the red bit powder can be obtained by pulverizing red beet roots and drying. The drying can be performed by drying and pulverizing according to a conventional method known in the art. A natural drying method (shade), a hot air drying method, a vacuum drying method, an oven drying method, or the like may be adopted. When the vacuum drying method is adopted, the drying of the surface and the inside is relatively uniform, and the drying is performed at a low temperature, so that nutrient destruction can be minimized.
또 본 발명의 방법에서, 상기 두유를 준비하는 단계는 아래의 실시예를 고려할 때 8시간 내지 12시간 수침한 후 여분의 물기를 제거한 대두를 이용하여 이루어지는 것이 바람직하다. In the method of the present invention, it is preferable that the step of preparing the soybean milk is carried out by immersing for 8 to 12 hours in the case of the following examples, and then removing the extra water.
또 본 발명의 방법에서, 상기 두유를 준비하는 단계는 아래의 실시예를 고려할 때 대두에 약 8배 내지 12배 중량의 물을 가해 이루어지는 것이 바람직하다. 물의 사용량이 12배를 초과할 경우 두유의 고형분 함량이 낮아 경도가 낮아지고 또한 식감이 낮아질 수 있으며, 8배 이하로 사용할 경우 고형분 함량이 높아 고형분이 물에 균일하게 현탁되지 않을 수 있고 또 침전물이 발생하여 응고 후에는 바스러지는 식감이 발생할 수 있다. Also, in the method of the present invention, it is preferable that the step of preparing the soybean milk is performed by adding about 8 to 12 times the weight of water to the soybean in consideration of the following examples. When the amount of water used is more than 12 times, the hardness is lowered and the texture can be lowered because of the low solids content of soybean milk. When the water is used at 8 times or less, the solid content may not be uniformly suspended in water, And a crumbling texture may be generated after solidification.
또한 아래의 실시예를 고려할 때 대두에 물을 가해 마쇄한 후에는 90~100℃에서 5분 내지 10분간 가열하여 두유액 활성화시키는 것이 바람직할 수 있다. Considering the examples below, it may be preferable to heat the soymilk solution by heating at 90 to 100 ° C for 5 minutes to 10 minutes after water is added to the soybean and the soybean is crushed.
또 본 발명의 방법에 있어서, 두유를 준비한 후에는 응고제와 함께 레드비트 분말을 전술한 바의 범위 즉 0.5%(w/v) 내지 2.0%(w/v)의 범위로 첨가하고 혼합하는 것이 바람직하다. 이때 두유의 온도는 두유와 응고제 그리고 레드비트 분말의 균일한 혼합을 위해서(즉 두유 고형분이 뭉치는 현상을 방지하기 위해서) 또 보다 효과적인 응고를 유도하기 위해서 80 내지 85℃로 유지하는 것이 바람직하다. 당업계에는 대두 단백질은 그 자체로는 소화성이 떨어지고 응고제에 의한 응고 반응도 약하지만, 가열을 할 경우 열 변성에 의하여 소화성이 개량되고 응고 반응도 용이한 것으로 알려져 있다.Further, in the method of the present invention, it is preferable to add and mix the red bit powder together with the coagulant in the range of 0.5% (w / v) to 2.0% (w / v) Do. At this time, the temperature of the soymilk is preferably maintained at 80 to 85 DEG C in order to induce more effective coagulation for uniform mixing of the soymilk, the coagulant and the red bit powder (in order to prevent the soymilk solids from collecting). In the art, the soybean protein itself is poor in digestibility and the coagulation reaction by the coagulant is weak, but when it is heated, the digestibility is improved by heat denaturation and the coagulation reaction is also easy.
이렇게 두유와 응고제 그리고 레드비트 분말을 혼합한 후에는 그 혼합액를 3~5분간 상온에 방치하여 안정화시키는 단계가 추가되는 것이 바람직할 수 있다. After the soymilk, the coagulant and the red bit powder are mixed, it may be preferable to add a step of allowing the mixture to stand at room temperature for 3 to 5 minutes to stabilize the mixture.
본 발명의 방법에서 사용될 수 있는 응고제는 당업계에 공지된 임의의 것을 사용할 수 있다.The coagulant that may be used in the process of the present invention may be any of those known in the art.
응고제는 무기성 응고제와 유기성 응고제가 모두 사용될 수 있는데, 사용될 수 있는 응고제로서는 예컨대 염화마그네슘을 주성분으로 하는 간수, 염화마그네슘, 염화칼슘, 황산마그네슘, 황산칼슘, 글루코노델타락톤(Glucono-delta-Lactone), 유산칼슘, 또는 유기산(구연산, 식초(곡물이 이용하여 얻어진 식초와 과일을 이용하여 얻어진 식초 포함), 아스콜빈산, 젖산, 레몬즙 등 산성을 띤 과즙), 탄닌, 이들의 조합 등을 들 수 있다. 이러한 응고제는 통상 두유액 100 중량부 기준 0.1 중량부 내지 2.0 중량부의 범위로 사용될 수 있다.As the coagulant, both an inorganic coagulant and an organic coagulant may be used. Examples of the coagulant that can be used include magnesium chloride, magnesium chloride, calcium chloride, magnesium sulfate, calcium sulfate, Glucono-delta-Lactone, , Calcium lactate, or organic acids (acidic juices such as citric acid, vinegar (including vinegar obtained using grains and fruits), ascorbic acid, lactic acid, lemon juice), tannins, combinations thereof and the like . Such a coagulant may be used usually in a range of 0.1 to 2.0 parts by weight based on 100 parts by weight of soy milk solution.
또 본 발명의 방법에 있어서, 성형 단계는 성형틀에 전술한 바의 두유액과 레드비트 분말 등의 혼합액을 넣고 응고시킴으로써 가능하다. 응고시 적정 무게의 누름돌 등을 사용하여 압착시키는 것이 바람직할 수 있다.In the method of the present invention, the forming step can be performed by adding a mixed liquid such as the soy milk solution and the red bit powder mentioned above to the molding die and solidifying the mixture. It may be preferable to use a pressing stone having an appropriate weight at the time of solidification.
다른 측면에 있어서, 본 발명은 레드비트 분말을 이용한 언두부의 제조방법에 관한 것이다.In another aspect, the present invention relates to a method of making a underside using red bit powder.
본 발명의 언두부의 제조방법은 (a) 상기에서 얻어진 두부를 영하의 온도에서 동결하는 단계, (b) 동결한 두부를 해동시키는 단계, 및 (c) 해동한 두부를 건조시키는 단계를 포함하여 구성된다.The method for producing underside of the present invention comprises the steps of (a) freezing the head obtained at a subzero temperature, (b) thawing the frozen head, and (c) drying the thawed head do.
언두부는 원래 중국의 추운 산간지방에서 두부를 오랫동안 보존하기 위해 만들기 시작한 것으로 알려져 있으며, 재래식 두부와 같이 압착한 두부를 겨울에 얇게 썰어 밖에서 얼린 다음, 더운 물에 녹여 탈취시킨 뒤 건조시킨 제조한다. 두부의 수분이 얼었다가 녹으면서 조직이 수축되지 않고 그대로 남아 있게 되므로 스펀지처럼 해면의 조직을 가지는데, 녹은 얼음물이 압착되어 빠지므로 두부의 모든 영양소가 농축되어 있으며, 특히 단백질 함량 50% 이상으로 높아 특히 다이어트 제품으로서의 선호도가 높다.Undubu is originally known to have begun to preserve tofu for a long time in the cold mountainous regions of China. It is made by slicing thinly sliced winter tofu like traditional tofu outside, melting it in hot water, dehydrating it and drying it. As the moisture of the tofu is frozen, it melts and the tissue remains untreated. Therefore, it has spongy tissue like a sponge. Because the melted ice is squeezed out, all the nutrients in the tofu are concentrated, and especially the protein content is higher than 50% Especially, the preference as a diet product is high.
아래의 관능평가 결과는 레드비트 분말이 첨가됨으로써 향미 등 기호성이 향상될 뿐만 아니라 색상에 있어서도 선호도가 높고 특히 조직감에 있어서도 우수한 언두부를 제공될 수 있음을 보여준다.The sensory evaluation results below show that the addition of red bit powder not only improves palatability such as flavor but also provides a good underpoor which is also preferable in terms of color and especially in texture.
본 발명의 방법에서, 상기 (a) 단계는 두부를 적정 크기, 예컨대 2×4×4 cm로 절단한 후 이루어질 수 있다. 이는 두부의 동결이 내부까지 용이하게 이루어지도록 하고 다음 단계인 해동과 건조를 용이하게 하는 효과가 있을 수 있다.In the method of the present invention, the step (a) may be performed after cutting the tofu to an appropriate size, for example, 2 x 4 x 4 cm. This may have the effect of facilitating the freezing of the tofu to the inside and facilitating the subsequent thawing and drying.
또 본 발명의 방법에서, 상기 (a) 단계는 사용한 두부의 크기를 고려하여 내부까지 동결이 이루어지도록 적정 온도와 적정 시간 동안 이루어질 수 있다. 예컨대 두부를 상기와 같이 적정 크기 즉 2×4×4 cm로 절단하여 동결할 경우 영하 1~20℃의 온도에서 12시간 이상, 바람직하게는 24시간 이상 이루어질 수 있다. 두부 표면과 내부의 균일한 동결을 위해서 영하 1~10℃ 등 저온의 영하 온도에서 3일 이상 동결 상태를 유지하는 것이 바람직할 수 있다.Also, in the method of the present invention, the step (a) may be performed at an appropriate temperature and for an appropriate period of time so as to freeze to the inside in consideration of the size of the used head. For example, when the tofu is cut at an appropriate size, i.e., 2 x 4 x 4 cm, as described above, it can be performed at a temperature of minus 1 to 20 ° C for 12 hours or more, preferably 24 hours or more. For uniform freezing of the surface and inside of the head, it may be desirable to keep the frozen state for 3 days or more at a subzero temperature of minus 1 ~ 10 ℃.
또 본 발명의 방법에서, 상기 해동은 전자레인지나 15℃ 내지 60℃의 유수를 이용하여 이루어질 수 있으나, 표면과 내부의 균일한 해동을 통해 언두부 특유의 해면 조직을 유도하여 균일한 조직감을 갖는 언두부를 얻기 위해서는 저온(15~30℃)의 유수를 이용하여 이루어지는 것이 바람직할 수 있다. 이러한 해동은 수분이 두부에서 빠져나가도록 한다.In addition, in the method of the present invention, the thawing may be performed using a microwave oven or oily water at 15 ° C to 60 ° C. However, by uniformly defrosting the surface and the interior, undersurface- It may be preferable to use low-temperature (15 to 30 ° C) water. Such thawing allows moisture to escape from the head.
또 본 발명의 방법에서, 상기 건조는 해동 후 두부 내부와 표면에 잔존하는 수분을 제거하기 위한 것으로 원심분리 방식의 탈수기 등을 이용한 탈수와 당업계에 공지된 건조 방식을 이용하여 수행될 수 있다. 그러한 건조 방식으로서는 전술한 바의 건조 방식 예컨대 자연건조 방식(음건), 열풍건조 방식, 진공건조 방식, 오븐 건조 방식 등을 사용할 수 있다. In addition, in the method of the present invention, the drying may be performed using dehydration using a centrifugal dehydrator or the like and a drying method known in the art in order to remove water remaining in the head and the surface after defrosting. As such a drying method, the above-mentioned drying methods such as a natural drying method (shade), a hot air drying method, a vacuum drying method, and an oven drying method can be used.
또 다른 측면에 있어서, 본 발명은 전술한 바의 방법에 의하여 얻어진 레드비트 분말이 첨가된 두부 및 언두부에 관한 것이다. In another aspect, the present invention relates to head and underside to which red beet powder obtained by the above-described method is added.
본 발명의 두부 및 언두부는 레드비트 분말이 첨가됨으로써 향미 등 기호도가 높으면서 저장성과 조직감 등이 향상된 특성을 갖는 두부로 이해될 수 있다.The head portion and undersurface portion of the present invention can be understood as tofu having the characteristics such as flavor and the like that the red bit powder is added to improve the storage and texture.
전술한 바와 같이, 본 발명에 따르면, 레드비트 분말을 이용한 두부의 제조방법을 제공할 수 있다.As described above, according to the present invention, it is possible to provide a method of manufacturing a head using red bit powder.
본 발명의 방법에 따라 얻어진 두부는 향미 등 기호도가 높으면서 저장성과 조직감 등이 향상된 효과를 가진다.The tofu obtained according to the method of the present invention has a high preference such as flavor and improved storage and texture.
이하 본 발명을 실시예 및 실험예를 참조하여 설명한다. 그러나 본 발명의 범위가 이러한 실시예 및 실험예에 한정되는 것은 아니다.Hereinafter, the present invention will be described with reference to Examples and Experimental Examples. However, the scope of the present invention is not limited to these examples and experimental examples.
<실시예> 레드비트 분말을 이용한 두부의 제조<Examples> Production of tofu using red beet powder
<< 실시예Example 1> 레드비트 분말의 제조 1> Preparation of Red Bit Powder
채취한 암적색의 레드비트 뿌리를 수세하고 분쇄한 후 분쇄물을 40~50℃ 열풍건조기에서 수분 함량이 15% 이하가 되도록 건조하고 100 메쉬로 분쇄하여 아래 두부 제조에 사용하였다. The reddish beetroot collected was washed with water and pulverized. The pulverized material was dried in a hot-air dryer at 40 to 50 ° C. to a moisture content of 15% or less, and then pulverized into 100 mesh to prepare a lower head.
<< 실시예Example 2> 레드비트 분말 이용 두부의 제조 2> Manufacture of tofu using red bit powder
상기 <실시예 1>에서 얻어진 레드비트 분말을 첨가하여 두부를 제조하였다. 구체적으로 대두(G. max (L.) Merr. forma gracilis Skvortz)를 세척하고 깨끗한 물에 10시간 수침 후 체에 걸러 여분의 물기의 뺀 다음 1kg의 대두에 10ℓ의 물을 가해 마쇄하였다. 마쇄 후 100℃에서 10분간 가열한 후 여과기로 여과시켜 비지를 제거하고 두유를 수득하였다. 두유를 80 내지 85℃의 온도 범위로 유지시키며 상기 <실시예 1>의 레드비트 분말 0.5%(w/v), 1.0%(w/v), 2.0%(w/v)를 넣고 여기에 응고제(글루코노델타락톤, 염화마그네슘, 황산칼슘, 구연산나트륨 및 정제염의 혼합제제임) 0.3%(w/v)를 첨가 혼합하고 4~5회 저은 후 15~20분간 방치하였다. 다음 두부 성형틀(30×20×10 cm)에서 상기 혼합액을 넣어 충전하고 상온에서 30분 압착, 응고시켜 레드비트 분말이 첨가된 두부를 제조하였다. Red beet powder obtained in Example 1 was added to prepare a tofu. Specifically, soybean (G. max (L.) Merr. Forma gracilis Skvortz) were washed and added to 10ℓ of water at 10 hours minus the rise of the next 1kg of extra water to the filter material after immersion in pure water for grinding. After being polished, the mixture was heated at 100 DEG C for 10 minutes, filtered through a filter to remove beage, and soybean milk was obtained. 0.5% (w / v), 1.0% (w / v), and 2.0% (w / v) of the red bit powder of Example 1 were put in a temperature range of 80 to 85 ° C, 0.3% (w / v) of a mixture of sodium chloride and sodium chloride (a mixture of glucono delta lactone, magnesium chloride, calcium sulfate, sodium citrate and purified salt) was added and mixed 4 to 5 times and left for 15 to 20 minutes. The mixture was filled in the following head molding mold (30 × 20 × 10 cm), compressed and coagulated at room temperature for 30 minutes to prepare a tofu supplemented with red beet powder.
<실시예 3> 레드비트 분말 이용 언두부의 제조≪ Example 3 > Production of underside using red bit powder
상기 <실시예 2>에서 제조한 두부를 일정 크기(2×4×4 cm)로 세절하고 그 세절물을 영하 18℃에서 24시간 동안 동결시킨 후, 약 30℃의 유수로 3시간 정도 해동하고 탈수기로 탈수한 다음 50~60℃의 온도에서 건조하여 수분 함량이 15 %의 언두부를 제조하였다. The tofu prepared in Example 2 was cut into a predetermined size (2 × 4 × 4 cm), and the three cuts were frozen at -18 ° C. for 24 hours, and then thawed for about 3 hours in running water at about 30 ° C. Dehydrated with a dehydrator and then dried at a temperature of 50 to 60 DEG C to prepare a underside having a moisture content of 15%.
<비교예> 일반 두부 및 일반 언두부의 제조≪ Comparative Example > Production of general tofu and general undershirt
레드비트를 첨가하는 것을 제외하고, 상기 <실시예 2>와 <실시예 3>과 동일한 방식으로 일반 두부와 일반 언두부를 제조하였다.General tofu and general undersurface were prepared in the same manner as in <Example 2> and <Example 3>, except that red beads were added.
<실험예> 레드비트 이용 두부의 품질특성 및 저장성 평가<Experimental Example> Evaluation of quality characteristics and storage stability of tofu using red beet
<실험예 1> 저장성 평가≪ Experimental Example 1 >
저장성 평가는 상기 <실시예 2> 및 비교예에서 제조한 일반 두부를 80℃에서 온도에서 30분간 열처리한 후 15℃에서 5일간 저장한 두부를 이용하여 실시하였다.The shelf life was evaluated by heating the common tofu prepared in Example 2 and Comparative Example at 80 DEG C for 30 minutes and then using the tofu stored at 15 DEG C for 5 days.
평가는 두부의 미생물 총균수를 측정하여 이루어졌으며, 구체적으로 두부 1g을 멸균 식염수 9mL에 혼합하고 분쇄한 후 0.1% 펩톤 용액으로 10배 단위로 희석하고, 각 희석액을 plate count agar(Difco Laboratories, MI) 배지에 접종하였다. 그 후 37℃에서 48시간 배양하여 형성된 colony를 계수하고 시료 1g 당 콜로니 형성 단위(CFU/g)를 구하였다. Specifically, 1 g of tofu was mixed with 9 mL of sterilized saline, followed by pulverization, followed by dilution with a 0.1% peptone solution in 10-fold increments. Each dilution was diluted with plate count agar (Difco Laboratories, MI ) Medium. Thereafter, the colony formed by culturing at 37 DEG C for 48 hours was counted, and the colony forming unit (CFU / g) per 1 g of the sample was determined.
결과를 아래의 [표 1]에 나타내었다.The results are shown in Table 1 below.
상기 [표 1]의 결과는 레드비트 첨가량에 비례하여 저장성이 증가함을 보여준다.The results of the above Table 1 show that storage stability is increased in proportion to the amount of red beads added.
<실험예 2> 조직감 평가≪ Experimental Example 2 >
조직감 평가는 상기 <실시예 2> 및 비교예에서 얻어진 두부를 80℃에서 온도에서 30분간 열처리한 후 15℃에서 5일간 저장한 두부를 이용하여 실시하였다.The texture evaluation was carried out by using the tofu obtained in the above Example 2 and Comparative Example by heat treatment at 80 DEG C for 30 minutes and then stored at 15 DEG C for 5 days.
두부를 일정 크기(2×4×4 cm)로 세절한 다음 Rheometer(COMPAC-100, Sunscientific Co., Japan)를 이용하여 tsest type: mastication, table speed: 60mm/min, adaptor type: 20 mm round, Graph interval 100 m/sec 조건으로 3회 측정하여 평균값을 구하였다.The head was divided into 2 sizes (2 × 4 × 4 cm), and then the tsest type: mastication, table speed: 60 mm / min, adapter type: 20 mm round using a rheometer (COMPAC-100, Sunscientific Co., Graph interval was measured three times under a condition of 100 m / sec, and an average value was obtained.
결과를 아래의 [표 2]에 나타내었다.The results are shown in Table 2 below.
상기 [표 2]의 결과를 참조할 때 견고성과 검성이 레드비트 첨가량에 비례하여 증가함을 보여준다. 이는 언두부를 만들 때 조직감의 증가 등으로 이어져 장점이 될 수 있을 것으로 판단된다. Referring to the results of Table 2 above, it is shown that the firmness and gums increase in proportion to the amount of red bit added. This may lead to an increase in the sense of texture at the time of making the underside, which is an advantage.
<실험예 3> 관능평가<Experimental Example 3> Sensory evaluation
관능평가는 상기 조직감 평가 결과가 언두부에서 유사하게 나타나는가 등을 평가하기 위하여, <실시예 3> 및 비교예에서 얻어진 언두부를 15℃에서 5일간 저장한 두부를 이용하여 실시하였다.The sensory evaluation was carried out using the tofu obtained in Example 3 and the comparative example at 15 ° C for 5 days in order to evaluate whether or not the result of the texture evaluation was similar in the undersurface.
관능평가는 평가의 취지를 주지시킨 20명의 관능평가 요원을 대상으로 조직감, 맛, 색도, 향 및 종합적 기호도를 5점 척도법(5점: 매우 높음, 4점: 높음, 3점: 보통, 2점: 나쁨, 1점: 매우 나쁨)에 따라 평가하였다. Taste, color, flavor and overall preference were evaluated by the 5 point scale method (5 points: very high, 4 points: high, 3 points: normal, 2 points : Poor, 1 point: very poor).
결과를 아래의 [표 3]에 나타내었다.The results are shown in Table 3 below.
관능평가 결과 레드비트 첨가량에 비례하여 모든 평가 항목에서 전체적으로 우수한 것으로 나타났으며, 특히 조직감의 경우도 상기 <실험예 2>의 결과와 유사하게 레드비트가 첨가될 수도록 우수한 것으로 나타났다.As a result of sensory evaluation, it was found that all of the evaluation items were superior in all evaluation items in proportion to the addition amount of red beet. In particular, the texture of beaten meat was superior to that of <Experimental Example 2> so that red beet could be added.
Claims (5)
상기 (b) 단계는 상기 두유에 응고제와 함께 레드비트 분말을 0.5%(w/v) 내지 2.0%(w/v)의 함량으로 첨가하고 혼합하여 수행되는 것을 특징으로 하는
레드비트를 이용하여 두부의 저장성을 증가시키는 방법.
(b) adding a coagulant to the soymilk and mixing; and (c) molding the mixture in a mold. The method for producing soybean milk according to claim 1, , ≪ / RTI >
Wherein the step (b) is performed by adding red beet powder together with a coagulant to the soybean milk in an amount of 0.5% (w / v) to 2.0% (w / v)
A method of increasing the shelf life of a head using red beet.
상기 (b) 단계는 상기 두유에 응고제와 함께 레드비트 분말을 0.5%(w/v) 내지 2.0%(w/v)의 함량으로 첨가하고 혼합하여 수행되는 것을 특징으로 하는
레드비트를 이용하여 언두부의 저장성을 증가시키는 방법.
(b) adding a coagulant to the soymilk and mixing the soy milk; (c) molding the mixture in a mold; (d) molding the mixture; (E) freezing the frozen tofu, and (f) drying the frozen tofu. In the manufacture of the underside,
Wherein the step (b) is performed by adding red beet powder together with a coagulant to the soybean milk in an amount of 0.5% (w / v) to 2.0% (w / v)
A method for increasing the shelf life of the underside by using red bits.
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