KR102527412B1 - Tofu containing hempseed, agar and rice bran oil, having enhanced sensual acceptability and functionality, and manufacturing methods thereof - Google Patents
Tofu containing hempseed, agar and rice bran oil, having enhanced sensual acceptability and functionality, and manufacturing methods thereof Download PDFInfo
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- A—HUMAN NECESSITIES
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- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
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- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
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- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
본 발명은 관능성, 기능성 및 영양성이 우수한 대마 두부(Hempseed Tofu) 및 이의 제조 방법에 관한 것으로서, 보다 구체적으로는, 불린 콩을 멧돌로 갈아 만든 두유에 헴프씨드, 한천, 현미유를 첨가하고, 이후 응고제를 첨가하여 압착 성형하여 제조되는 관능성, 기능성 및 영양성이 우수한 대마 두부 및 그 제조 방법에 관한 것이다. 본 발명의 제조 방법에 의한 대마 두부는 저온 저장 이후에도 절단면의 붕괴가 나타나지 않고, 맛, 향, 치감, 입안의 조직감, 표면 부드러움, 전체적 선호도가 매우 우수하며, 헴프씨드, 한천, 현미유의 기능성을 나타내어 식품산업 및 국민건강 기여에 중요한 발명이다.The present invention relates to hempseed tofu with excellent functionality, functionality and nutrition and a method for producing the same, and more specifically, to soybean milk made by grinding soaked soybeans with a stone mill, adding hemp seeds, agar, and brown rice oil, and then It relates to hemp tofu with excellent functionality, functionality and nutrition, which is prepared by compression molding with the addition of a coagulant, and a method for producing the same. The hemp tofu according to the manufacturing method of the present invention does not show collapse of the cut surface even after low temperature storage, and has excellent taste, aroma, mouth feel, texture in the mouth, surface softness, and overall preference, and exhibits the functionality of hemp seeds, agar, and brown rice oil. It is an important invention to contribute to the food industry and national health.
Description
본 발명은 관능성, 기능성 및 영양성이 우수한 대마 두부(Hempseed Tofu) 및 이의 제조 방법에 관한 것으로서, 보다 구체적으로는, 불린 콩을 멧돌로 갈아 만든 두유에 헴프씨드, 한천, 현미유를 첨가하고, 이후 응고제를 첨가하여 압착 성형하여 제조되는 관능성, 기능성 및 영양성이 우수한 대마 두부 및 그 제조 방법에 관한 것이다.The present invention relates to hempseed tofu with excellent functionality, functionality and nutrition and a method for producing the same, and more specifically, to soybean milk made by grinding soaked soybeans with a stone mill, adding hemp seeds, agar, and brown rice oil, and then It relates to hemp tofu with excellent functionality, functionality and nutrition, which is prepared by compression molding with the addition of a coagulant, and a method for producing the same.
콩(Soybean, Glycine max)은 장미목 콩과의 한해살이풀로 전 세계적으로 가장 많이 재배되며, 또한 가장 많이 이용되는 귀중한 작물이다. 콩은 꼬투리안에 종자(대두)가 열리는 두류이며, 종자인 대두는 높은 단백질 함량(35~40%) 및 지방 (15~20%), 탄수화물(30%), 다양한 비타민 및 미네랄을 포함하고 있어, 밭에서 나는 고기로 불릴만큼 인류에게 귀중한 식품으로 인식되고 있다(표 1, 표 2 및 표 3). Soybean ( Glycine max ) is an annual plant belonging to the leguminous family Rosemary and is the most cultivated worldwide and is also the most used and valuable crop. Soybeans are legumes that have seeds (soybeans) in their pods, and soybeans, which are seeds, contain high protein content (35-40%), fat (15-20%), carbohydrates (30%), and various vitamins and minerals. It is recognized as a valuable food to mankind enough to be called meat from the field (Table 1, Table 2 and Table 3).
그러나, 대두는 강한 비린 맛과 haemaglutinin 등의 적혈구 용혈인자, 단백질 분해효소 저해인자(trypsin inhibitor), lectin 등의 독소를 함유하고 있어 그대로 섭취가 불가능하며, 생식하는 경우 설사와 복통을 유발함이 잘 알려져 있다. 따라서, 대두는 가열처리하거나, 또는 미생물 발효를 통해 유독물질을 제거, 파괴한 후 섭취하게 된다. 실제 대두를 이용한 가공 식품은 지속적으로 개발되어 왔으며, 전 세계적으로 1,000여종이 넘는 것으로 알려져 있다. However, soybeans have a strong fishy taste and contain toxins such as red blood cell hemolysis factors such as haemaglutinin, trypsin inhibitors, and lectin, making it impossible to consume soybeans as they are. It is known. Therefore, soybeans are ingested after removing and destroying toxic substances through heat treatment or microbial fermentation. Processed foods using real soybeans have been continuously developed, and it is known that there are more than 1,000 types worldwide.
대두를 가열처리 후 섭취하는 가장 일반적인 방법은 두유와 두부의 제조이다. 현재 두부 제조와 관련된 국내 연구는 270여건이 알려져 있으며, 두부 제조와 관련된 특허도 1,850여건이 보고되어 있을 만큼 광범위한 연구와 상업화가 진행되어 왔다. 두부와 관련된 특허로는 다양한 두부 성형기(대한민국 등록디자인 제30-1035883호), 두부 제조기(대한민국 등록실용신안 제20-0116963호), 두부 제조형틀(대한민국 등록실용신안 제20-0041341), 두부 포장용기(대한민국 등록디자인 제30-0897029호) 등이 알려져 있으며, 다양한 두부 제조 방법이 알려져 있다. The most common way to consume soybeans after heat treatment is to make soymilk and tofu. Currently, about 270 domestic studies related to tofu manufacturing are known, and extensive research and commercialization have been conducted to the extent that about 1,850 patents related to tofu manufacturing have been reported. Tofu-related patents include various tofu molding machines (Korea Registered Design No. 30-1035883), tofu maker (Korea Registered Utility Model No. 20-0116963), tofu manufacturing mold (Korea Registered Utility Model No. 20-0041341), tofu packaging Containers (Korea Registered Design No. 30-0897029) and the like are known, and various tofu manufacturing methods are known.
한편, 최근 슈퍼푸드로 각광받고 있는 헴프씨드(Seed of Cannabis sativa L.)는 삼과의 한해살이풀인 대마의 씨앗으로, 특히 껍질에 있는 환각성분인 THC(Tetrahydrocanabinol)를 제거하여 식용 가능한 상태를 말한다. 원산지는 중앙아시아이며, 현재는 전 세계 다양한 지역에서 재배하고 있다. 헴프씨드는 고소하면서도 부드러운 식감을 가지고 있어 여타의 견과류와 유사한 맛을 나타내며, 단백질, 필수 아미노산 및 미네랄 함량이 높아 영양적으로 우수하며, 지방 함량이 높아(25~35%) 압착, 추출하여 식용유로도 이용되고 있다. 또한, 헴프씨드의 오일은 알파 리놀렌산(Alpha-Linolenic Acid; ALA)과 감마 리놀렌산(Gamma-Linolenic Acid; GLA) 등의 다가 불포화 지방산(Polyunsaturated fatty acid) 등이 풍부하여, 콜레스테롤 감소, 혈관염증 완화, 피부질환, 아토피 감소 효과가 우수하다고 알려져 있다(표 3). 한편, 헴프씨드를 한방에서는 마자인으로 부르며, 난치성 변비, 소갈증, 각종 통증질환, 월경불순, 피부질환 및 이질 등에 사용하며, 최근에는 신경염증 억제 및 신경세포 보호 활성 등이 잘 알려져 있다. On the other hand, hemp seed (Seed of Cannabis sativa L.), which has recently been in the limelight as a super food, is a seed of hemp, an annual plant of the Hemp family, and refers to an edible state by removing THC (Tetrahydrocanabinol), a hallucinogenic component in the peel. Its origin is Central Asia, and it is now cultivated in various regions around the world. Hemp seeds have a nutty yet soft texture and have a taste similar to other nuts. They are nutritionally excellent due to their high protein, essential amino acid and mineral content. is also being used. In addition, hemp seed oil is rich in polyunsaturated fatty acids such as Alpha-Linolenic Acid (ALA) and Gamma-Linolenic Acid (GLA), which can reduce cholesterol, relieve vascular inflammation, It is known to be effective in reducing skin diseases and atopy (Table 3). On the other hand, hemp seed is called horsetail in oriental medicine, and is used for intractable constipation, small thirst, various pain diseases, menstrual irregularity, skin diseases and dysentery, etc. Recently, neuroinflammation inhibition and nerve cell protective activity are well known.
헴프씨드와 관련된 연구로는, 지방산 분석(Koh DH, 1990, Korean J Food Nutr 3: 201-206.), 헴프씨드 내의 항산화 활성의 펩타이드(Lu RR, 등, 2010. Food Chem 123: 1210-1218), 항고혈압성 펩타이드(Girgih AT 등, 2014. J. Funct Foods 6: 384-394) 및 신경세포 항염증 및 신경세포 보호 활성(Zhou Y 등, 2018. Phytochem Lett 23: 57-61) 등의 활성이 알려져 있다. 또한, 헴프씨드의 섭취에 의한 인지기능의 개선(배길준 외, 2015, J. Korean Medicine Rehabilitation 25: 1-15) 및 아토피 피부염 완화(박신희, 2018, 조선대학교 박사논문)가 알려져 있다. 또한, 혈전증과 관련하여 헴프씨드를 식이로 공급한 경우의 렛트에서의 혈소판 응집저해 활성이 보고(Richard MN 등, 2007, Journal of thrombosis and haemostasis, 5: 424-425)된 바 있으나, 이는 헴프씨드의 linoleic acid(LA) 및 alpha-linolenic acid(ALA) 등의 다가불포화지방산에 의한 것으로 알려져 있다. Studies related to hemp seeds include fatty acid analysis (Koh DH, 1990, Korean J Food Nutr 3: 201-206.), peptides with antioxidant activity in hemp seeds (Lu RR, et al., 2010. Food Chem 123: 1210-1218 ), antihypertensive peptides (Girgih AT et al., 2014. J. Funct Foods 6: 384-394) and neuronal anti-inflammatory and neuronal cell protective activities (Zhou Y et al., 2018. Phytochem Lett 23: 57-61), etc. activity is known. In addition, it is known that the intake of hemp seeds improves cognitive function (Bae Gil-jun et al., 2015, J. Korean Medicine Rehabilitation 25: 1-15) and atopic dermatitis relief (Park Shin-hee, 2018, Chosun University doctoral dissertation). In addition, in relation to thrombosis, platelet aggregation inhibitory activity in rats when hemp seeds were supplied as a diet has been reported (Richard MN et al., 2007, Journal of thrombosis and haemostasis, 5: 424-425), but this is It is known to be caused by polyunsaturated fatty acids such as linoleic acid (LA) and alpha-linolenic acid (ALA).
한편, 헴프씨드와 관련된 특허로는 대한민국 등록특허 제10-1844849호 [헴프씨드 오일과 케나프씨드 오일을 함유하는 복합 조성물 및 그 제조 방법], 제10-1828217호 [대마씨 및 광천수를 배지로 한 동충하초 배양 및 생육방법], 제10-1492976호 [대마씨 성분이 함유된 면 및 그 제조방법], 제10-1886421호 [대마씨를 이용한 두부제조방법], 제10-2030923호 [햄프씨드를 이용한 두부형태의 가공식품 및 그 제조방법], 제10-1921331호 [대마씨를 함유한 육개장 칼국수와 그 제조방법], 제10-1820836호 [대마씨앗을 이용한 과립의 제조방법], 제10-1811000호 [청삼 종실유 및 그의 제조방법], 제10-0829997호 [청삼 종실유의 제조방법 및 그에 의해 제조된 청삼 종실유], 제10-0829999호 [청삼 종실유의 4급 아민염 제조방법 및 그에 의해 제조된 청삼 종실유의 4급 아민염], 제10-1871343호 [탈모 방지 비누의 제조방법], 제10-2011349호 [항고혈압 활성이 개선된 혼합 씨앗즙] 및 일본 특허 JP-0044143호 [PRODUCTION OF MISO CONTAINING THRESHED HEMPSEED]가 개시되어 있다. On the other hand, patents related to hemp seeds include Korean Patent Registration No. 10-1844849 [Composite composition containing hemp seed oil and kenaf seed oil and manufacturing method thereof], No. 10-1828217 [hemp seed and mineral water as medium] Cultivation and growth method of Cordyceps sinensis], No. 10-1492976 [Noodles containing hemp seed and its manufacturing method], No. 10-1886421 [Tofu manufacturing method using hemp seeds], No. 10-2030923 [Hamp seed Processed food in the form of tofu used and its manufacturing method], No. 10-1921331 [Yukgaejang kalguksu containing hemp seeds and its manufacturing method], No. 10-1820836 [Manufacturing method of granules using hemp seeds], No. 10-1811000 No. [cheongsam seed oil and manufacturing method thereof], No. 10-0829997 [manufacturing method of cheongsam seed oil and cheongsam seed oil produced thereby], No. 10-0829999 [manufacturing method of quaternary amine salt of cheongsam seed oil and thereby Quaternary amine salt of cheongsam seed oil], No. 10-1871343 [Method for producing anti-hair loss soap], No. 10-2011349 [Mixed seed juice with improved antihypertensive activity] and Japanese patent JP-0044143 [PRODUCTION OF MISO CONTAINING THRESHED HEMPSEED] is disclosed.
또한, 대한민국 공개특허 제10-2012-0111125호 [마자인 추출물을 포함하는 신장암 치료용 조성물 및 건강 기능성 식품], 제10-2012-0111126호 [마자인 추출물을 포함하는 췌장암 치료용 조성물 및 건강 기능성 식품], 제10-2010-0008541호 [괄루인 또는 마자인 추출물을 함유하는 인간 중간엽 줄기세포의 지방세포로의 분화 촉진용 조성물]이 공개되어 있으며, 제10-2019-0066702호 [대마씨 음료 및 그 제조방법], 제10-2019-0068982호 [대마씨에서 단백질 및/또는 지방을 추출하는 방법], 제10-2019-0087701호 [시린이 방지용 대마씨유와 참마를 함유하는 치약조성물], 제10-2019-0066701호 [대마씨 탈각을 위한 전처리 방법], 제10-2017-0128028호 [대마씨를 함유하는 기능성 국수와 기능성 국수의 제조방법], 제10-2014-0081966호 [초임계유체를 이용한 청삼 종실유의 추출방법 및 그에 의해 제조된 청삼 종실유], 제10-2014-0081967호 [청삼 종실유를 함유한 아토피 피부 개선 기능성 화장품 조성물], 제10-2016-0014963호 [헴프팩 및 이의 제조방법], 제10-2013-0076658호 [한약밥 처방명과 당뇨밥]이 공개되어 있으며, 국제특허 WO-9531176호 [COSMETIC PRODUCT CONTAINING HEMPSEED OIL AND METHOD FOR MANUFACTURING THE SAME], WO-0180358호 [AGENT FOR PROMOTING HAIR GROWTH AND METHOD FOR PREPARING SAME]이 공개되어 있다. In addition, Korean Patent Publication No. 10-2012-0111125 [Composition for treating kidney cancer containing hemp seed extract and health functional food], No. 10-2012-0111126 [Composition for treating pancreatic cancer containing hemp seed extract and health functional food] Functional food], No. 10-2010-0008541 [Composition for promoting differentiation of human mesenchymal stem cells into adipocytes containing gualuin or hemp seed extract] has been published, and No. 10-2019-0066702 [hemp seed] Beverage and its manufacturing method], No. 10-2019-0068982 [Method for extracting protein and/or fat from hemp seeds], No. 10-2019-0087701 [Toothpaste composition containing hemp seed oil and yam for preventing cold teeth] ]; Extraction method of cheongsam seed oil using critical fluid and cheongsam seed oil produced thereby], No. 10-2014-0081967 [functional cosmetic composition containing cheongsam seed oil to improve atopic skin], No. 10-2016-0014963 [hemp Pack and its manufacturing method], No. 10-2013-0076658 [Prescription name of herbal medicine rice and diabetic rice] have been published, and international patents WO-9531176 [COSMETIC PRODUCT CONTAINING HEMPSEED OIL AND METHOD FOR MANUFACTURING THE SAME], WO-0180358 Issue [AGENT FOR PROMOTING HAIR GROWTH AND METHOD FOR PREPARING SAME] is published.
한편, 현미유는 현미를 도정할 때 발생하는 쌀겨를 압착하거나 추출하여 제조한 기름으로 밝은 노란색을 띠며 순하고 가벼운 향미에 뒷맛 또한 깔끔하고, 발연점이 높아 잘 타지 않기 때문에 고온에서 요리할 때 적합한 기름이다. 현미유는 37%의 고도 불포화 지방과 45%의 단일 불포화 지방을 함유하고 있어 그 비율이 거의 1:1에 달하는데, 이러한 지방산의 균형은 신체의 콜레스테롤의 수치를 감소시켜, 심장마비나 뇌졸중 등을 예방하는 데 도움을 준다고 알려져 있으며, 현미유의 비타민 E와 올리자놀(olyzanol)과 같은 항산화 물질은 예방, 피부 건강, 노화 예방 등의 효능이 있다고 알려져 있다. On the other hand, brown rice oil is an oil made by pressing or extracting rice bran generated when brown rice is milled. It is bright yellow in color, has a mild and light flavor, and has a clean aftertaste. Brown rice milk contains 37% polyunsaturated fat and 45% monounsaturated fat, so the ratio reaches almost 1:1. The balance of these fatty acids reduces the level of cholesterol in the body, preventing heart attacks and strokes. Antioxidants such as vitamin E and olyzanol in brown rice milk are known to have effects such as prevention, skin health, and anti-aging.
또한, 한천은 우뭇가사리과의 세포막 및 한천낭(agarocyte)의 열수 추출물을 건조하여 제조한 것으로, 수분 15％, 단백질 2％, 회분 3.5％, 지방 0.5％ 이하, 다당류 80%로 구성되어 있다. 함유된 다당류는 중성다당류인 아가로오스(agarose) 70％와 산성다당류인 아가로펙틴(agaropectin) 30％로 구성된다. 한천은 85℃에서 녹으며 40~45℃ 사이에서 응고가 시작되어 실온에서는 강력한 응고력으로 탄력성 있는 겔을 형성하게 된다. 이러한 응고력을 이용하여 젤리·잼 등의 과자와 아이스크림, 양조시의 찌꺼기 앉힘 등의 식품가공에 한천이 이용되고 있다. 또한, 미생물에 의한 분해에 매우 강하여 세균배양용 지지체로도 사용되고 있다. 한천의 알려진 효능으로는 비만 방지(다이어트), 정장 작용, 혈액 정화, 면역 강화, 항노화 효능(이찬 등, 2012. 대한화장품학회지,, 38: 2550261) 등이 알려져 있으며, 한천 올리고당의 항균 효과(홍정화 등, 2000. 한국식품위생안전성학회지 15: 277-281) 및 한천 분해산물의 항염증 활성(김서영 외, 2019. 한국해양바이오학회지 23: 71-80)도 알려져 있다. In addition, agar is prepared by drying cell membranes of Amanaceae and hot-water extracts of agarocytes, and is composed of 15% moisture, 2% protein, 3.5% ash, 0.5% or less fat, and 80% polysaccharides. The polysaccharide contained is composed of 70% of agarose, a neutral polysaccharide, and 30% of agaropectin, an acidic polysaccharide. Agar melts at 85℃ and solidification begins between 40~45℃, forming an elastic gel with strong coagulation at room temperature. Using this coagulation force, agar is used in food processing such as confectionery such as jelly and jam, ice cream, and brewing dregs. In addition, it is very resistant to degradation by microorganisms and is also used as a support for bacterial culture. As for the known efficacy of agar, anti-obesity (diet), intestinal function, blood purification, immunity enhancement, and anti-aging effect (Lee Chan et al., 2012. Journal of the Korean Cosmetic Society,, 38: 2550261) are known, and the antibacterial effect of agar oligosaccharides ( Hong Jeong-hwa et al., 2000. Korean Journal of Food Hygiene and Safety 15: 277-281) and anti-inflammatory activity of agar decomposition products (Kim Seo-young et al., 2019. Korean Journal of Marine Biotechnology 23: 71-80) are also known.
[표 1] 대두, 헴프씨드, 현미유, 한천의 주요 영양성분[Table 1] Major nutritional components of soybean, hemp seed, brown rice oil, and agar
[표 2] 대두의 주요 아미노산 [Table 2] Major amino acids in soybeans
[표 3] 대두와 헴프씨드의 지방산 함량, 분포 비교 [Table 3] Comparison of fatty acid content and distribution between soybean and hemp seeds
한편, 관능성, 기능성, 영양성이 강화된 두부 제조 방법과 관련한 연구로는, 오미자즙과 매실즙을 이용한 두부제조 및 저장(정기태, 한국식품과학회지 2000, 32: 1087-1092), 쥐눈이콩을 첨가한 두부제조에 따른 두부, 비지 및 순물의 항산화성(김준희, 2007. 한국식품영양과학회지 36:. 1431-1435), 탈지 대두분을 이용하여 제조한 두부의 품질 특성(김진희 등, 2006. 한국식품영양학회지 19: 22-27), 큰느타리버섯 균사체를 증식시킨 콩을 첨가제조한 두부의 품질특성(이가순 등, 2006. 한국식품영양과학회지 35: 1038-1044), 초미세화를 이용한 탈지대두박의 물리적 특성 조절 및 두부 제조 적용(Syahrizal Muttakin, 2015, 중앙대학교 석사논문), 뽕잎 분말과 추출물을 첨가한 뽕잎두부(김명환 등, 2005. 산업식품공학 276-282), 흑삼농축액을 이용한 흑삼두부 제조 및 품질 특성(김민정 등, 2012. J. East Asian Society of Dietary Lifev. 22: 68-74), 인삼첨가 두부의 물리적 관능적 특성(김경탁 등, 1996. 한국식품과학회지 28: 965-969), 동부박을 첨가한 두부의 품질특성(이경혜 등, 2014. 한국식품위생안전성학회지 29: 363-369), 쓰가루 사과즙을 이용한 두부의 품질 및 항산화 특성(김동호 등, 2016. 한국식품영양과학회지 45: 1130-1137), 흑마늘 추출물 첨가 두부의 품질특성(심혜진 등, 2014. 한국식품저장유통학회지 21: 688-693), 파래 분말을 첨가한 두부의 품질특성(정동옥, 2010. 한국식품영양과학회지 39: 745-749), 수수가루 첨가에 따른 두부의 이화학적 특성(우관식 등, 2009. 한국식품영양과학회지 38: 1746-1752), 클로렐라를 첨가하여 제조한 두부의 품질특성과 저장성(김성숙 등, 2003. 한국농화학회지 46: 12-15), 첨가농도를 달리한 천연물(시금치와 녹차)첨가 두부의 제조특성(최유원 등, 2000. 농산물저장유통학회지 7: 256-261), 떫은감 분말의 첨가에 따른 두부의 제조와 품질 특성(이윤래 등, 2011. 한국식품과학회지 43: 329-333), 유기산처리 갑오징어갑 분말을 이용한 두부의 제조 및 특성(김진수 등, 2003. 한국농화학회지 46: 101-106), 솔잎 분말을 첨가한 두부의 품질 특성(손병길 등, 2015. 한국식품영양과학회지 44: 296-301), 매생이 가루 첨가 두부의 이화학적 품질 특성(정복미 등, 2008. 한국식품조리과학회지 24: 691-698), 동결건조 양파분말을 첨가한 두부의 품질특성(강난숙 등, 2007. 한국식품저장유통학회지 14: 47-53) 등이 알려져 있으나 현재까지 헴프씨드, 한천, 현미유의 병행 처리에 의해 관능성, 기능성 및 영양성이 월등히 강화된 두부 제조에 관한 연구는 알려진 바 없다.On the other hand, studies related to tofu manufacturing methods with enhanced sensory, functional, and nutritional properties include manufacturing and storing tofu using Schisandra chinensis juice and plum juice (Jung Ki-tae, Journal of the Korean Food Science Society 2000, 32: 1087-1092), Antioxidant properties of tofu, bean curd and pure water according to added tofu production (Kim Jun-hee, 2007. Korean Journal of Food Science and Nutrition 36:. 1431-1435), and quality characteristics of tofu prepared using defatted soybean flour (Kim Jin-hee et al., 2006. Journal of the Korean Society of Food and Nutrition 19: 22-27), Quality characteristics of tofu prepared with additives of soybeans grown with mycelium of oyster mushroom (Gasun Lee et al., 2006. Journal of the Korean Society of Food and Nutrition Science 35: 1038-1044), degreasing using micronization Control of physical properties of soybean meal and application of tofu manufacturing (Syahrizal Muttakin, 2015, Chung-Ang University master's thesis), mulberry leaf tofu with mulberry leaf powder and extract added (Kim Myung-hwan et al., 2005. Industrial Food Engineering 276-282), black ginseng tofu using black ginseng concentrate Manufacturing and quality characteristics (Kim Min-jeong et al., 2012. J. East Asian Society of Dietary Lifev. 22: 68-74), physical and sensory characteristics of ginseng-added tofu (Kim Kyung-tak et al., 1996. Korean Journal of Food Science 28: 965-969), Quality characteristics of tofu added with copper foil (Kyung-Hye Lee et al., 2014. Korean Journal of Food Hygiene and Safety 29: 363-369), quality and antioxidant characteristics of tofu using Tsugaru apple juice (Dong-Ho Kim et al., 2016. Korean Journal of Food Science and Nutrition 45: 363-369) 1130-1137), quality characteristics of tofu with black garlic extract added (Shim Hye-jin et al., 2014. Journal of the Korean Society of Food Storage and Distribution 21: 688-693), and quality characteristics of tofu with green onion powder added (Dong-ok Jeong, 2010. Journal of the Korean Society of Food and Nutritional Science 39). : 745-749), physicochemical characteristics of tofu with the addition of sorghum flour (Kwan-shik Woo et al., 2009. Journal of the Korean Society of Food and Nutritional Science 38: 1746-1752), quality characteristics and shelf life of tofu prepared with the addition of chlorella (Kim Seong-sook et al. , 2003. Journal of the Korean Society of Agricultural Chemistry 46: 12-15), Manufacturing characteristics of tofu added with different concentrations of natural products (spinach and green tea) (Youwon Choi et al., 2000. Journal of the Agricultural Products Storage and Distribution Society 7: 256-261), astringent persimmon powder Production and quality characteristics of tofu according to addition of (Yun-Rae Lee et al., 2011. Korean Journal of Food Science 43: 329-333), manufacturing and characteristics of tofu using organic acid-treated cuttlefish shell powder (Jinsu Kim et al., 2003. Journal of Korean Agricultural Chemistry 46) : 101-106), quality characteristics of tofu added with pine needle powder (Son Byeong-gil et al., 2015. Korean Journal of Food and Nutritional Science 44: 296-301), physicochemical quality characteristics of tofu added with maesaengi powder (Jung Bok-mi et al., 2008. Korean Food Journal of Culinary Science 24: 691-698), quality characteristics of tofu with freeze-dried onion powder added (Nan-Suk Kang et al., 2007. Journal of the Korean Society of Food Preservation and Distribution 14: 47-53), etc. There is no known study on the preparation of tofu with significantly enhanced sensory, functional and nutritional properties by parallel processing.
한편, 관능성, 기능성, 영양성이 강화된 두부 제조 방법과 관련한 특허로는, 대한민국 등록번호 제10-2118252호에 치즈전용 유산균과 유유를 혼합하여 만든 [치유두부 및 이의 제조방법], 제10-1690162호에 [산채류 추출물이 포함된 두부 제조 방법] 등이 개시되어 있고, 대한민국 공개특허 제10-1998-0087687호에 두유에 잘게 다진 버섯, 양파, 파 등을 혼합하고 응고제를 첨가하여 조제하는 [두부의 제조방법], 제10-1997-0019882호에는 사골국물을 첨가한 사골콩우유로 맛과 영양을 강화한 [두부식품의 제조방법], 제10-2002-0037012호에 [비타민 시를 첨가한 두부 제조 방법]. 제10-2006-0126051호에는 [해양심층수를 이용한 두부 및 순두부 제조 방법], 제10-1994-0025461호에 [녹색 두부 및 그 제조방법]이 공개되어 있다. 또한, 대한민국 공개특허 10-2006-0007426호에는 [대두 성분 함유 식품의 원료, 그 원료를 사용한 대두 성분함유 식품, 및 상기 대두 성분 함유 식품의 제조 방법]이 개시되어 있으나, 이는 두부제조시에 두유 응고제와 냉각시 두부 성분을 겔화 고정시키는 겔화제를 처리하면서 참마 유래의 증점성 처리제 및/또는 치즈호에이 유래의 증점성 열처리제를 혼합하여 동결후 복원하는 경우 두부의 매끈매끈한 느낌을 유지하는 방법에 대한 것이다. On the other hand, patents related to a method for manufacturing tofu with enhanced sensuality, functionality, and nutrition include [healing tofu and its manufacturing method], which is made by mixing lactic acid bacteria for cheese and milk milk in Korean Registration No. 10-2118252, and No. 10-2118252. No. 1690162 discloses [Method for manufacturing tofu containing wild vegetable extract], and Korean Patent Publication No. 10-1998-0087687 discloses soymilk mixed with finely chopped mushrooms, onions, green onions, etc. and adding a coagulant to prepare [ Manufacturing method of tofu], No. 10-1997-0019882 enhanced taste and nutrition with beef bone broth added with beef bone soybean milk, and No. 10-2002-0037012 [Manufacturing method of tofu food] How to make tofu]. No. 10-2006-0126051 discloses [tofu and silken tofu manufacturing method using deep sea water], and No. 10-1994-0025461 discloses [green tofu and its manufacturing method]. In addition, Korean Patent Publication No. 10-2006-0007426 discloses [a raw material for soybean ingredient-containing food, a soybean-containing food using the raw material, and a method for producing the soybean ingredient-containing food], but this is soybean milk when tofu is prepared. A method for maintaining the smooth feeling of tofu when restoring it after freezing by mixing a thickening agent derived from yam and/or a thickening heat treatment agent derived from cheese hoei while treating a coagulant and a gelling agent that gelates and fixes tofu components during cooling It is about.
특히, 대한민국 등록특허 제10-1886421호에는 [대마씨를 이용한 두부제조방법]이 개시되어 있으나, 이는 대마씨 추출액을 두유 응고액 대신으로 첨가하여 화학약품 사용을 제한한 두부제조 방법에 대한 것이다. 보다 구체적으로는 식초물로 마쇄한 대마씨 마쇄물의 여과액 100중량부에 두유 3~5중량부를 첨가하여 이를 두유에 0.5~5% 중량부 첨가하고 추가적으로 유자즙 0.5~3.0%를 첨가하여 제조하는 두부 및 이의 제조방법에 관한 것이다. 따라서, 현재까지 헴프씨드, 한천, 현미유의 병행 처리에 의해 관능성, 영양성 및 기능성이 월등히 강화된 두부 제조에 관한 연구는 알려진 바 없다.In particular, Korean Registered Patent No. 10-1886421 discloses [tofu manufacturing method using hemp seeds], but this relates to a tofu manufacturing method in which the use of chemicals is limited by adding hemp seed extract instead of soy milk coagulation solution. More specifically, 3 to 5 parts by weight of soymilk is added to 100 parts by weight of the filtrate of the ground hemp seeds ground with vinegar water, 0.5 to 5% by weight of this is added to soymilk, and 0.5 to 3.0% of citron juice is added. It relates to tofu and its manufacturing method. Therefore, until now, there has been no known study on the preparation of tofu with significantly enhanced sensory, nutritional, and functional properties by the parallel treatment of hemp seeds, agar, and brown rice oil.
본 발명은 상기와 같은 종래 기술의 문제점을 해결하기 위하여 안출된 것으로서, 본 발명에서 해결하고자 하는 과제는 개봉 후의 저온 저장 이후에도 절단면의 붕괴가 나타나지 않으며, 맛, 향, 치감, 입안의 조직감, 표면 부드러움, 전체적 선호도가 매우 우수하며, 헴프씨드, 한천, 현미유의 기능성을 나타내어 관능성, 기능성 및 영양성이 매우 우수한 대마 두부(Hempseed Tofu) 및 이의 제조 방법을 제공하고자 하는 것이다.The present invention has been made to solve the problems of the prior art as described above, and the problem to be solved in the present invention is that the collapse of the cut surface does not appear even after low temperature storage after opening, taste, aroma, feeling, texture in the mouth, and surface smoothness. , It is intended to provide hempseed tofu with excellent overall preference and functional properties of hemp seed, agar, and brown rice oil, and a method for producing the same.
상기와 같은 과제를 해결하기 위하여, 본 발명은 (1) 물에 불린 대두를 마쇄하여 두유를 제조하는 단계; (2) 상기 두유를 살균한 후, 85~90℃로 유지하는 단계; (3) 헴프씨드액 제조용 두유에 헴프씨드를 투입하고 초미세 분쇄 및 여과하여 헴프씨드액을 준비하는 단계; (4) 상기 85~90℃로 유지된 두유에 헴프씨드액, 한천 및 현미유를 첨가하고 교반 및 용해하여 혼합 두유를 제조하는 단계; 및 (5) 상기 혼합 두유에 응고제를 첨가하여 두유 단백질을 응고시키고, 이를 회수, 압축 성형하여 대마 두부를 제조하는 단계를 포함하는 관능성 및 기능성을 갖는 대마 두부의 제조 방법을 제공한다.In order to solve the above problems, the present invention comprises (1) preparing soymilk by grinding soybeans soaked in water; (2) sterilizing the soymilk and maintaining it at 85 to 90° C.; (3) preparing a hemp seed solution by adding hemp seeds to soymilk for preparing hemp seed solution and ultra-fine pulverization and filtration; (4) preparing mixed soymilk by adding hemp seed liquid, agar and brown rice milk to the soymilk maintained at 85-90° C. and stirring and dissolving; and (5) coagulating soymilk proteins by adding a coagulant to the mixed soymilk, and recovering and compressing the same to produce hemp tofu.
상기 초미세 분쇄는 헴프씨드 입자가 500메쉬(mesh) 이상인 것이 바람직하다.In the ultrafine grinding, it is preferable that the hemp seed particles are 500 mesh or more.
상기 혼합 두유는 헴프씨드 1.0~2.0중량%, 한천 0.1~0.3중량% 및 현미유 0.02~0.05중량%를 포함하는 것이 바람직하다.The mixed soymilk preferably includes 1.0 to 2.0% by weight of hemp seed, 0.1 to 0.3% by weight of agar, and 0.02 to 0.05% by weight of brown rice oil.
상기 제조 방법에는 (6) 상기 대마 두부를 냉각, 포장, 살균 및 급속 냉각하는 단계를 더 포함하는 것이 바람직하다.The manufacturing method preferably further includes (6) cooling, packaging, sterilizing, and rapidly cooling the hemp tofu.
또한, 본 발명은 상기 본 발명의 방법으로 제조되는 관능성 및 기능성을 갖는 대마 두부를 제공한다.In addition, the present invention provides hemp tofu having functionality and functionality prepared by the method of the present invention.
본 발명의 제조 방법에 의한 대마 두부는 저온 저장 이후에도 절단면의 붕괴가 나타나지 않고, 맛, 향, 치감, 입안의 조직감, 표면 부드러움, 전체적 선호도가 매우 우수하며, 헴프씨드, 한천, 현미유의 기능성을 나타내어 식품산업 및 국민건강 기여에 중요한 발명이다.The hemp tofu according to the manufacturing method of the present invention does not show collapse of the cut surface even after low temperature storage, and has excellent taste, aroma, mouth feel, texture in the mouth, surface softness, and overall preference, and exhibits the functionality of hemp seeds, agar, and brown rice oil. It is an important invention to contribute to the food industry and national health.
도 1은 본 발명에 사용된 헴프씨드의 사진도이다.
도 2는 본 발명의 실시예에서 제조되는 본 발명의 대마 두부를 포함한 두부의 사진도이다. 1: 일반 두부, 2: 헴프씨드를 비마쇄상태로 첨가하여 제조된 대마 두부, 3: 초미세 상태의 헴프씨드를 첨가하여 제조된 대마 두부, 4: 초미세 상태의 헴프씨드, 한천 분말, 현미유를 첨가하여 제조된 대마 두부.
도 3은 본 발명의 실시예에서 제조되는 본 발명의 대마 두부를 포함한 두부 단면의 사진도이다. 1: 일반 두부, 2: 헴프씨드를 비마쇄상태로 첨가하여 제조된 대마 두부, 3: 초미세 상태의 헴프씨드를 첨가하여 제조된 대마 두부, 4: 초미세 상태의 헴프씨드, 한천 분말, 현미유를 첨가하여 제조된 대마 두부.1 is a photographic diagram of hemp seeds used in the present invention.
Figure 2 is a photographic view of tofu including hemp tofu of the present invention prepared in an embodiment of the present invention. 1: regular tofu, 2: hemp tofu prepared by adding non-ground hemp seeds, 3: hemp tofu prepared by adding ultrafine hemp seeds, 4: ultrafine hemp seeds, agar powder, brown rice oil Hemp tofu prepared by adding.
3 is a photographic view of a cross-section of the head including the hemp head of the present invention prepared in an embodiment of the present invention. 1: regular tofu, 2: hemp tofu prepared by adding non-ground hemp seeds, 3: hemp tofu prepared by adding ultrafine hemp seeds, 4: ultrafine hemp seeds, agar powder, brown rice oil Hemp tofu prepared by adding.
이하, 본 발명을 상세하게 설명한다.Hereinafter, the present invention will be described in detail.
본 발명의 발명자들은 관능성, 기능성 및 영양성이 뛰어난 고부가가치 두부를 제조하기 위하여, 50여종의 식품 원재료를 일정농도로 두유에 첨가하여 두부를 제조한 결과, 헴프씨드를 첨가한 경우 무첨가구나 다른 식품재료 첨가구에 비해 월등히 관능성이 증가함을 확인하였다. The inventors of the present invention prepared tofu by adding 50 kinds of food raw materials to soymilk at a certain concentration in order to produce high value-added tofu with excellent functionality, functionality and nutrition. It was confirmed that the functionality increased remarkably compared to the material added.
구체적으로, 본 발명의 발명자들은 물에 불린 콩을 갈아 만든 10 brix의 두유를 85℃ 이상으로 유지하면서 헴프씨드 1.0~2.0중량%, 한천 0.1~0.3중량%, 현미유 0.02~0.05중량%를 첨가하고, 이후 응고제(밀키마그네슘 0.8 중량부)를 첨가하여 두유 단백질을 응고시키고, 이를 성형하여 제조하는 대마 두부를 제조하였으며, 제조된 대마 두부는 4℃에서 10일간 저온저장 이후에도 절단면의 붕괴가 나타나지 않으며, 맛, 향, 치감, 입안의 조직감, 표면 부드러움, 전체적 선호도가 매우 우수하며, 헴프씨드, 한천, 현미유의 기능성을 나타내었다. Specifically, the inventors of the present invention added 1.0 to 2.0% by weight of hemp seed, 0.1 to 0.3% by weight of agar, and 0.02 to 0.05% by weight of brown rice oil while maintaining 10 brix soymilk made by grinding soybeans soaked in water at 85 ° C or higher. , Then, a coagulant (0.8 parts by weight of milky magnesium) was added to coagulate soybean milk protein, and hemp tofu prepared by molding it was prepared. The taste, aroma, texture, texture in the mouth, surface smoothness, and overall preference were excellent, and the functionality of hemp seed, agar, and brown rice oil was exhibited.
따라서, 본 발명은 (1) 물에 불린 대두를 마쇄하여 두유를 제조하는 단계; (2) 상기 두유를 살균한 후, 85~90℃로 유지하는 단계; (3) 헴프씨드액 제조용 두유에 헴프씨드를 투입하고 초미세 분쇄 및 여과하여 헴프씨드액을 준비하는 단계; (4) 상기 85~90℃로 유지된 두유에 헴프씨드액, 한천 및 현미유를 첨가하고 교반 및 용해하여 혼합 두유를 제조하는 단계; 및 (5) 상기 혼합 두유에 응고제를 첨가하여 두유 단백질을 응고시키고, 이를 회수, 압축 성형하여 대마 두부를 제조하는 단계를 포함하는 관능성 및 기능성을 갖는 대마 두부의 제조 방법을 제공한다.Therefore, the present invention comprises the steps of (1) preparing soymilk by grinding soybeans soaked in water; (2) sterilizing the soymilk and maintaining it at 85 to 90° C.; (3) preparing a hemp seed solution by adding hemp seeds to soymilk for preparing hemp seed solution and ultra-fine pulverization and filtration; (4) preparing mixed soymilk by adding hemp seed liquid, agar and brown rice milk to the soymilk maintained at 85-90° C. and stirring and dissolving; and (5) coagulating soymilk proteins by adding a coagulant to the mixed soymilk, and recovering and compressing the same to produce hemp tofu.
바람직한 구체예로서, 본 발명의 대마 두부는 (1) 물에 불린 대두를 멧돌로 마쇄하여 10brix 의 두유를 제조하는 단계; (2) 두유를 자동연속끊임솥을 이용하여 105℃로 끓여 미생물을 살균한 후 85~90℃로 유지하는 단계; (3) 별도의 두유액에 헴프씨드를 초미세 분쇄하고 여과한 헴프씨드액을 준비하는 단계; (4) 상기의 85~90℃의 두유에 헴프씨드액, 한천 및 현미유를 첨가하고 교반, 용해하는 단계; (5) 혼합 두유에 응고제를 첨가하여 두유 단백질을 응고시키고, 이를 회수, 압축 성형하여 대마 두부를 제조하는 단계에 의하여 제조될 수 있다.As a preferred embodiment, the hemp tofu of the present invention comprises the steps of (1) grinding soybeans soaked in water with a stone mill to produce 10 brix soybean milk; (2) sterilizing microorganisms by boiling soybean milk at 105° C. using an automatic continuous boiling pot and then maintaining the temperature at 85 to 90° C.; (3) preparing a hemp seed solution obtained by ultrafinely pulverizing hemp seeds in a separate soybean milk solution and filtering; (4) adding hemp seed liquid, agar and brown rice milk to the soymilk at 85 to 90 ° C, stirring and dissolving; (5) adding a coagulant to mixed soymilk to coagulate soymilk proteins, and recovering and compressing the soymilk to produce hemp tofu.
본 발명의 발명자들은 관능성, 기능성 및 영양성이 뛰어난 고부가가치 두부를 제조하기 위하여, 50여종의 다양한 슈퍼푸드 식품재료를 두유에 첨가하여 두부를 제조하였으며, 그 중 헴프씨드 첨가시 가장 관능성, 기능성 및 영양성, 저장성이 우수한 두부를 제조할 수 있음을 확인하였다. 헴프씨드를 초미세 입자로 마쇄하지 않는 경우, 헴프씨드의 검은 입자로 인해 두부 표면에 관능성을 감소시키는 반점이 나타나므로, 초미세 입자 (500 메쉬 이상)로 분쇄하는 것이 필요하였으며, 헴프씨드의 수침, 열처리, 볶음 등의 전처리는 대마 두부 품질에 영향을 미치치 않았다. The inventors of the present invention prepared tofu by adding 50 kinds of various superfood food ingredients to soymilk in order to manufacture high value-added tofu with excellent functionality, functionality and nutrition, and among them, when hemp seeds were added, the most functional and functional And it was confirmed that tofu with excellent nutritional and storage properties could be prepared. When hemp seeds are not ground into ultra-fine particles, black particles of hemp seeds cause spots that reduce functionality on the tofu surface, so it was necessary to grind them into ultra-fine particles (more than 500 mesh). Pretreatment such as soaking, heat treatment, and roasting did not affect the quality of hemp tofu.
헴프씨드 첨가량은 두유에 대해 1.5% 첨가가 가장 우수하였으며, 1% 이하 첨가에서는 저온저장 후에 고소한 풍미와 치감, 입속 조직감 증가가 미미하였으며, 2% 이상 첨가시에는 대마두부의 부드러움과 전체적 선호도가 감소하였다. As for the amount of hemp seed added, 1.5% was the best for soymilk, and when added at 1% or less, the increase in savory flavor, body, and texture in the mouth was insignificant after low-temperature storage, and when added at 2% or more, the softness and overall preference of hemp tofu decreased. did
그러므로, 본 발명의 헴프씨드는 대마종실에서 외피를 제거한 상태로, 두유에 혼합하여 초미세 입자로 마쇄(500 메쉬 이상)한 상태의 헴프씨드인 것이 바람직하며, 두유 대비 헴프씨드 1.0~2.0중량%를 첨가하며, 1.5중량% 첨가가 가장 바람직하다.Therefore, the hemp seed of the present invention is preferably hemp seed in a state in which the outer shell is removed from hemp seed, mixed with soybean milk and ground into ultra-fine particles (more than 500 mesh), and 1.0 to 2.0% by weight of hemp seed relative to soy milk is added, and 1.5% by weight is most preferred.
한편, 헴프씨드가 첨가된 대마 두부의 탄력성을 증가시키기 위해 다양한 겔화제를 평가한 결과, 분말 한천을 0.2중량% 첨가하는 것이 가장 우수한 관능성과 탄력성을 나타냄을 확인하였다. On the other hand, as a result of evaluating various gelling agents to increase the elasticity of hemp seed-added hemp tofu, it was confirmed that the addition of 0.2% by weight of powdered agar exhibited the best functionality and elasticity.
따라서, 상기 한천은 건조된 식용한천을 사용하며, 분말상태(수분함량 10% 이하)의 한천 0.1~0.3중량%를 첨가하며, 0.2중량% 첨가가 가장 바람직하다. Therefore, the agar uses dried edible agar, and 0.1 to 0.3% by weight of agar in a powder state (moisture content of 10% or less) is added, and 0.2% by weight is most preferred.
또한, 대마 두부의 향미와 관능성이 높은 색상 강화, 기능성 강화를 위해 현미유를 첨가하였으며, 이때 0.03중량% 첨가가 가장 우수한 대마두부를 제조할 수 있음을 확인하였다. In addition, brown rice oil was added to enhance the flavor, color and functionality of hemp tofu, and it was confirmed that the addition of 0.03% by weight could produce the best hemp tofu.
따라서, 상기 현미유는 시판 현미유를 사용하나, 산패를 막기위해 냉장 보존한 현미유를 0.02~0.05중량%를 첨가하며, 0.03중량% 첨가가 가장 바람직하다. Therefore, the brown rice oil uses commercially available brown rice oil, but 0.02 to 0.05% by weight of refrigerated brown rice oil is added to prevent rancidity, and 0.03% by weight is most preferred.
상기 헴프씨드액, 한천 및 현미유를 두유에 첨가하고 교반하는 단계는 85~90℃에서 3~5분 유지하는 것이 바람직하다. The step of adding and stirring the hemp seed liquid, agar and brown rice milk to soybean milk is preferably maintained at 85 to 90 ° C. for 3 to 5 minutes.
상기 혼합 두유에 응고제는 다양한 시판 응고제를 사용할 수 있으나, 고온에서 수율이 우수한 밀키마그네슘을 0.8중량% 사용하는 것이 바람직하다. Various commercially available coagulants may be used as the coagulant for the mixed soymilk, but it is preferable to use 0.8% by weight of milky magnesium having excellent yield at high temperature.
또한, 본 발명의 제조 방법에서는 상기 단계 (5)의 이후에 (6) 상기 대마 두부를 냉각, 포장, 살균 및 급속 냉각하는 단계를 더 포함하는 것이 바람직하다.In addition, in the manufacturing method of the present invention, it is preferable to further include the steps of (6) cooling, packaging, sterilizing and rapidly cooling the hemp tofu after step (5).
바람직한 구체예로서, 상기 단계 (6)은 제조된 두부를 15~18℃에서 냉각하고, 포장한 후, 포장된 대마두부를 80℃에서 40분간 살균하고 이를 3~5℃에서 급속냉각하는 단계일 수 있다.As a preferred embodiment, the step (6) is a step of cooling the prepared tofu at 15 ~ 18 ℃, packaging, sterilizing the packaged hemp tofu at 80 ℃ for 40 minutes, and rapidly cooling it at 3 ~ 5 ℃. can
상기와 같은 본 발명의 대마 두부의 제조 방법에 따라 제조된 대마 두부는 관능성, 기능성 및 영양성이 우수한 특징을 갖는다.The hemp tofu produced according to the method for producing hemp tofu of the present invention as described above has excellent functionality, functionality and nutritional properties.
따라서, 본 발명은 상기 본 발명의 방법으로 제조되는 관능성 및 기능성을 갖는 대마 두부를 제공한다.Accordingly, the present invention provides hemp tofu having functionality and functionality prepared by the method of the present invention.
이하에서는 실시예를 통하여 본 발명을 더욱 상세하게 설명한다. 하기 실시예는 본 발명의 바람직한 일 구체예일 뿐이며, 본 발명의 권리범위가 하기 실시예의 범위로 한정되는 것은 아니다.Hereinafter, the present invention will be described in more detail through examples. The following examples are only one preferred embodiment of the present invention, and the scope of the present invention is not limited to the scope of the following examples.
[실시예][Example]
실시예 1: 헴프씨드를 이용한 대마 두부 제조 Example 1: Preparation of hemp tofu using hemp seeds
관능성, 기능성 및 영양성이 뛰어난 고부가가치 두부를 제조하기 위하여, 오미자, 복분자, 비트, 인삼, 홍삼, 클로렐라, 효모추출물, 당귀, 천궁, 파래, 키토산, 헴프씨드 등 다양한 슈퍼푸드 식품재료를 두유에 첨가하여 두부를 제조하였다. 두부 제조를 위해서, 물에 불린 대두를 멧돌로 마쇄하고 비지를 2차에 걸쳐 회전식 비지제거기로 제거하고, 10brix의 두유 7L를 제조하였다. 제조 두유는 자동연속끊임솥을 이용하여 105℃로 끓여 미생물을 살균하였으며, 7L의 두유 중 6L를 85~90℃로 유지하였다. 한편, 헴프씨드, 오미자, 복분자, 비트, 인삼, 홍삼, 클로렐라, 효모추출물, 당귀, 천궁, 파래, 키토산 등 다양한 슈퍼푸드 분말 식품 재료는 상기 제조된 두유 7L 중 85~90℃로 유지시킨 6L를 제외한 잔여 1L에 140g씩을 첨가하고, 이를 초미세 입자로 분쇄하였으며, 이후 85~90℃로 유지되는 두유 6L에 혼합하여 최종 슈퍼푸드 분말 식품 재료의 함량이 2중량% 되도록 하였다. 이후, 3분간 교반, 혼합 한 후, 혼합 두유에 응고제(밀키마그네슘) 0.8중량%를 첨가하여 두유 단백질을 응고시키고, 이를 회수, 압축 성형하여 다양한 기능성 두부를 제조하였다. 이후, 제조 두부의 관능성을 평가하였으며, 그 결과 헴프씨드를 첨가한 경우가 가장 우수한 관능성을 나타냄을 확인하였다. 실험에 사용한 헴프씨드의 사진도는 도 1에 나타내었으며, 관능성 평가는 두부 제조전문가 및 식품영양학 전문연구원 8인에게 맛, 향, 치감, 입속 식감, 표면 부드러움, 절단시 붕괴정도 및 전체적 선호도를 평가하였다. In order to manufacture high value-added tofu with excellent sensory, functionality and nutrition, various super food ingredients such as Schisandra chinensis, black raspberry, beet, ginseng, red ginseng, chlorella, yeast extract, angelica root, cnidium, green laver, chitosan, and hemp seed are added to soymilk. It was added to prepare tofu. For tofu production, soybeans soaked in water were ground with a stone mill, and okara was removed with a rotary okara remover twice, and 7L of 10 brix soybean milk was prepared. Prepared soymilk was boiled at 105 ℃ using an automatic continuous boiling pot to sterilize microorganisms, and 6L of 7L soymilk was maintained at 85 ~ 90 ℃. On the other hand, various superfood powdered food ingredients such as hemp seed, Schisandra chinensis, raspberry, beet, ginseng, red ginseng, chlorella, yeast extract, angelica, cnidium, green laver, chitosan, etc. 140 g each was added to the remaining 1 L, which was pulverized into ultra-fine particles, and then mixed with 6 L of soymilk maintained at 85 to 90 ° C. to make the content of the final superfood
한편, 헴프씨드를 초미세 입자로 마쇄하지 않는 경우, 헴프씨드의 검은 입자로 인해 두부 표면에 관능성을 감소시키는 반점이 나타났다. 따라서, 초미세 입자 (500 메쉬 이상)로 분쇄하는 것이 필요하며, 필요시 별도의 여과를 통해 거대입자를 제거하는 것이 바람직하다(도 2). On the other hand, when the hemp seeds were not ground into ultra-fine particles, spots appeared on the surface of the tofu due to the black particles of the hemp seeds, which reduced functionality. Therefore, it is necessary to pulverize into ultra-fine particles (more than 500 mesh), and if necessary, it is preferable to remove large particles through separate filtration (FIG. 2).
헴프씨드의 최적 첨가 농도를 평가하였으며, 그 결과 두유 대비 1.5중량% 첨가시 가장 우수한 관능성을 나타내었다. The optimal addition concentration of hemp seed was evaluated, and as a result, the best functionality was shown when 1.5% by weight was added compared to soy milk.
[표 4] 헴프씨드 첨가량에 따른 대마 두부의 관능성 평가[Table 4] Sensory evaluation of hemp tofu according to the amount of hemp seeds added
실시예 2: 헴프씨드와 한천을 첨가한 대마두부 제조Example 2: Preparation of hemp seed and agar-added hemp tofu
실시예 1에서 두유 대비 헴프씨드를 1.5중량% 첨가하여 제조한 대마 두부의 미흡한 탄력성과 절단시 붕괴가 나타나지 않도록 겔화제를 첨가하였으며, 한천, 젤라틴, 카라제난을 각각 두유 대비 0.3중량% 첨가하여 탄력성과 절단시 붕괴가 나타나지 않는 정도를 평가한 결과 한천 0.3중량% 첨가시에 가장 우수한 관능성과 탄력성, 절단시 붕괴 감소를 확인하였다. 최적 한천 첨가 농도를 확인 결과 0.2중량% 첨가가 가장 바람직하였다(표 5).In Example 1, a gelling agent was added to prevent the insufficiency of hemp tofu produced by adding 1.5% by weight of hemp seed compared to soy milk and collapse during cutting, and 0.3% by weight of agar, gelatin, and carrageenan, respectively, compared to soy milk, to improve elasticity As a result of evaluating the degree of disintegration at the time of over-cutting, it was confirmed that when 0.3% by weight of agar was added, the best functionality and elasticity, and the reduction of disintegration during cutting were confirmed. As a result of confirming the optimal agar addition concentration, the addition of 0.2% by weight was most preferable (Table 5).
[표 5] 분말한천 첨가량에 따른 대마 두부의 관능성 평가[Table 5] Sensory evaluation of hemp tofu according to the amount of powdered agar added
실시예 3: 헴프씨드, 한천, 현미유를 첨가한 대마 두부 제조Example 3: Preparation of hemp tofu added with hemp seed, agar, and brown rice oil
실시예 2에서 두유 대비 헴프씨드를 1.5중량% 첨가함으로서 대마 두부에서 나타나는 미흡한 표면 부드러움을 강화하고자, 현미유를 병용 첨가한 대마 두부를 제조하였으며, 최적 첨가량은 두유 대비 0.03중량%임을 확인하였다. 상기와 같이 두유 대비 헴프씨드를 1.5중량%, 한천 0.2중량%, 현미유 0.03중량%를 첨가하여 제조된 대마두부는 안동의 두부 제조 70년 경력의 전문가(한국민속두부 70년 전통, 이병희 대표)가 인정한 최고의 두부 관능성을 나타내었다. In Example 2, by adding 1.5% by weight of hemp seed compared to soy milk, hemp tofu was prepared with brown rice oil added in order to enhance the insufficient surface smoothness of hemp tofu, and it was confirmed that the optimal addition amount was 0.03% by weight relative to soy milk. As described above, hemp tofu prepared by adding 1.5% by weight of hemp seeds, 0.2% by weight of agar, and 0.03% by weight of brown rice oil compared to soy milk is an expert with 70 years of experience in tofu manufacturing in Andong (70-year tradition of Korean folk tofu, CEO Lee Byeong-hee). It showed the best tofu sensory recognition.
실시예 4: 헴프씨드, 한천, 현미유를 첨가하여 제조된 대마두부 품질 평가Example 4: Quality evaluation of hemp tofu prepared by adding hemp seeds, agar, and brown rice oil
실시예 3에서 제조된 초미세 상태의 헴프씨드(1.5중량%), 한천분말(0.2중량%), 현미유(0.03중량%)를 첨가하여 제조된 대마 두부의 품질특성을 평가하였다. 대조구로는 일반 두부(무첨가구), 헴프씨드(1.5중량%)를 비마쇄한 상태로 첨가하여 제조한 두부, 초미세 상태의 헴프씨드(1.5중량%)를 첨가하여 제조된 대마 두부를 사용하였다. 먼저, 제조된 두부들의 pH, brix, 염도를 측정하였으며, 그 결과 상기 4종의 두부 중 본 발명의 초미세 상태의 헴프씨드(1.5중량%), 한천 분말(0.2중량%), 현미유(0.03중량%)를 첨가하여 제조한 대마 두부는 pH 6.4로 기타 두부의 5.6보다 높았으며, brix의 경우에도 2.0으로 무첨가 두부(0.0)보다 월등히 높아 관능성이 우수하였다(표 6). 본 발명의 대마 두부가 상대적으로 높은 pH와 brix를 나타내는 이유는 표 1에서 나타낸 바와 같이 헴프씨드와 한천의 높은 칼슘 및 미네랄 함량에 기인한 것으로 판단된다. The quality characteristics of hemp tofu prepared by adding ultrafine hemp seeds (1.5% by weight), agar powder (0.2% by weight), and brown rice oil (0.03% by weight) prepared in Example 3 were evaluated. As a control, normal tofu (without additives), tofu prepared by adding hemp seeds (1.5% by weight) in a non-ground state, and hemp tofu prepared by adding ultra-fine hemp seeds (1.5% by weight) were used. . First, the pH, brix, and salinity of the prepared tofu were measured, and as a result, hemp seeds (1.5% by weight), agar powder (0.2% by weight), brown rice oil (0.03% by weight) of the present invention in an ultrafine state among the four types of tofu %), the pH of 6.4 was higher than that of other tofu, and brix also had a pH of 2.0, which was much higher than that of tofu without additives (0.0), and had excellent sensory properties (Table 6). The reason why the hemp tofu of the present invention shows relatively high pH and brix is determined to be due to the high calcium and mineral content of hemp seeds and agar, as shown in Table 1.
[표 6] 제조된 대마 두부의 품질 특성(pH, brix, 산도)[Table 6] Quality characteristics (pH, brix, acidity) of manufactured hemp tofu
한편, 상기 4종 두부의 색을 측정하였으며, 색차계를 이용하여 명도, 적색도, 황색도 및 색차를 측정하였다. 이때, 색차 분석은 Hunter Color Difference meter(Super color SP-80 Colormeter, Tokyo Denshoku Co., Japan)를 이용하여 측정하였으며, 명도(백색 100~0 검정색), 적색도(적색 100~-80 녹색), 황색도(황색 70~-80 검정색)를 측정하였다. 표준백판의 색도는 L값이 92.44, a값이 -0.06, b값이 1.35로 기준을 정하였으며, 시료 당 3회 측정하여 평균값을 구하여 나타내었고 색차(△E)는 다음의 식을 이용하여 계산하였다.On the other hand, the color of the 4 types of tofu was measured, and brightness, redness, yellowness and color difference were measured using a color difference meter. At this time, color difference analysis was measured using a Hunter Color Difference meter (Super color SP-80 Colormeter, Tokyo Denshoku Co., Japan), brightness (white 100 to 0 black), redness (red 100 to -80 green), Yellowness (yellow 70 to -80 black) was measured. For the chromaticity of the standard white board, the L value was 92.44, the a value was -0.06, and the b value was 1.35. The average value was calculated by measuring three times per sample, and the color difference (ΔE) was calculated using the following formula. did
그 결과, 표 7에 나타낸 바와 같이 제조 후 4℃에서 1일 저장한 경우, 무첨가 두부보다 헴프씨드 첨가 두부가 명도는 상대적으로 낮게 나타났으나, 본 발명의 초미세 상태의 헴프씨드(1.5중량%), 한천 분말(0.2중량%), 현미유(0.03중량%)(표 6)를 첨가하여 제조한 대마 두부는 일반 두부보다 높은 명도를 나타내었다. 또한, 일반 무첨가구 두부보다 낮은 적색도와 높은 황색도로 시각적 관능성이 우수하였다. 또한, 개봉 후 2일 경과한 경우에도 색차 변화는 거의 없었으며, 1일 저장시와 동일한 패턴을 보였다. 따라서, 본 발명의 초미세 상태의 헴프씨드(1.5중량%), 한천 분말(0.2중량%), 현미유(0.03중량%)를 첨가하여 제조한 대마 두부는 일반 두부보다 시각적으로도 우수함을 확인하였다.As a result, as shown in Table 7, when stored at 4 ° C. for 1 day after manufacture, the brightness of tofu with hemp seeds was relatively lower than that of tofu without additives, but the ultrafine hemp seeds of the present invention (1.5% by weight) ), agar powder (0.2% by weight), and brown rice oil (0.03% by weight) (Table 6), hemp tofu prepared by adding them showed higher brightness than normal tofu. In addition, visual sensory properties were excellent with lower redness and higher yellowness than general additive-free tofu. In addition, even when 2 days passed after opening, there was almost no change in color difference, and the same pattern as when stored for 1 day was shown. Therefore, it was confirmed that the hemp tofu prepared by adding the ultrafine hemp seeds (1.5% by weight), agar powder (0.2% by weight), and brown rice oil (0.03% by weight) of the present invention was visually superior to normal tofu.
[표 7] 제조된 대마 두부의 품질 특성(색차 분석)[Table 7] Quality characteristics of manufactured hemp tofu (color difference analysis)
또한, 상기 4종 두부의 경도를 측정하였으며 Texture analyzer FRTS-50N-I (Imada Co. LTD., Japan)과 Force Recorder Professional Software(FRTS ver. 1.0)을 사용하여 측정하였으며, 3회 반복 측정후의 평균값을 나타내었다. 그 결과, 본 발명의 초미세 상태의 헴프씨드(1.5중량%), 한천 분말(0.2중량%), 현미유(0.03중량%)를 첨가하여 제조한 대마 두부는 일반 두부보다 탄력성이 우수하면서도 입속 식감은 부드러운 특성을 확인하였다(표 8). 두부의 개봉 후 2일이 경과한 경우에도 최종 발명의 대마두부는 허물허물해지지 않고 탄력이 강해졌으며, 절단 후 부서짐성도 감소하였다. 한편, 헴프씨드를 초미세 분쇄한 후 제조한 대마 두부의 경우 경도가 가장 낮아 입속 부드러움은 가장 좋았으며, 일반 두부의 60% 정도의 경도를 나타내었다. In addition, the hardness of the 4 types of tofu was measured using Texture analyzer FRTS-50N-I (Imada Co. LTD., Japan) and Force Recorder Professional Software (FRTS ver. 1.0), and the average value after 3 repeated measurements showed As a result, the hemp tofu prepared by adding the ultrafine hemp seeds (1.5% by weight), agar powder (0.2% by weight), and brown rice oil (0.03% by weight) of the present invention has better elasticity than normal tofu, but the texture in the mouth is excellent. Soft properties were confirmed (Table 8). Even when 2 days passed after the opening of the tofu, the hemp tofu of the final invention did not fall apart, the elasticity became stronger, and the brittleness after cutting decreased. On the other hand, in the case of hemp tofu prepared after ultrafine grinding of hemp seeds, the hardness was the lowest, the softness in the mouth was the best, and the hardness was about 60% of that of normal tofu.
[표 8] 제조된 대마 두부의 품질 특성(경도 분석)[Table 8] Quality characteristics of manufactured hemp tofu (hardness analysis)
실시예 5: 헴프씨드, 한천, 현미유를 첨가하여 제조된 대마 두부의 유용 성분 분석Example 5: Analysis of useful components of hemp tofu prepared by adding hemp seeds, agar, and brown rice oil
실시예 3에서 제조된 4종 두부의 영양성분과 유용성분을 평가하였다. 먼저, 영양성분은 식품공전에서 규정한 방법대로 수분, 단백질, 지질, 회분량를 조사하였으며, 두부의 유용성분은 두부를 마쇄한 후 이의 상등액을 대상으로 총 폴리페놀, 총 플라보노이드, 총당 및 환원당 함량을 측정하였다. 이때, 총 폴리페놀 함량은 추출 검액 400μl에 50μl의 Folin-ciocalteau, 100μl의 Na2CO3 포화용액을 넣고 실온에서 1시간 방치한 후 725nm에서 흡광도를 측정하였다. 표준시약으로는 tannic acid를 사용하였다. 총 플라보노이드 함량은 각각의 시료를 18시간 메탄올 교반 추출하고, 여과한 추출 검액 400μl에 90% diethylene glycol 4ml를 첨가하고 다시 1 N NaOH 40μl를 넣고 37℃에서 1시간 반응 후 420nm에서 흡광도를 측정하였다. 표준시약으로는 rutin을 사용하였다. 환원당은 DNS법으로, 총당은 phenol-sulfuric acid법을 이용하여 정량하였다.Nutrient and useful components of the four types of tofu prepared in Example 3 were evaluated. First, for nutrients, moisture, protein, lipid, and ash content were investigated according to the method specified in the Food Code, and for useful components of tofu, total polyphenols, total flavonoids, total sugars, and reducing sugars were measured in the supernatant after grinding tofu. measured. At this time, the total polyphenol content was measured by adding 50 μl of Folin-ciocalteau and 100 μl of a saturated Na 2 CO 3 solution to 400 μl of the extraction sample solution, leaving it at room temperature for 1 hour, and measuring the absorbance at 725 nm. As a standard reagent, tannic acid was used. For the total flavonoid content, each sample was stirred and extracted with methanol for 18 hours, 4ml of 90% diethylene glycol was added to 400μl of the filtered extraction sample solution, 40μl of 1 N NaOH was added, and the absorbance was measured at 420nm after reaction at 37°C for 1 hour. Rutin was used as a standard reagent. Reducing sugar was quantified using the DNS method, and total sugar was quantified using the phenol-sulfuric acid method.
먼저, 4종 두부의 영양성분 평가결과는 표 9에 나타낸 바와 같이, 본 발명의 초미세 상태의 헴프씨드(1.5중량%), 한천 분말(0.2중량%), 현미유(0.03중량%)를 첨가하여 제조한 대마 두부는 단백질, 지질 및 회분 함량에서 다른 두부보다 월등히 높은 함량을 보였다. First, as shown in Table 9, the nutritional component evaluation results of the four types of tofu were added with the ultrafine hemp seed (1.5% by weight), agar powder (0.2% by weight), and brown rice oil (0.03% by weight) of the present invention. Manufactured hemp tofu showed significantly higher protein, lipid and ash content than other tofu.
[표 9] 제조된 대마 두부의 영양 성분 분석[Table 9] Analysis of nutritional components of manufactured hemp tofu
또한, 4종 두부의 유용성분 평가결과, 표 10에 나타낸 바와 같이 본 발명의 초미세 상태의 헴프씨드(1.5중량%), 한천 분말(0.2중량%), 현미유(0.03중량%)를 첨가하여 제조한 대마 두부는 일반 두부 및 헴프씨드만을 첨가한 두부보다 높은 폴리페놀, 플라보노이드, 총당 함량을 나타내었다(표 10). In addition, as shown in Table 10, as a result of evaluating the useful components of the four types of tofu, hemp seeds (1.5% by weight), agar powder (0.2% by weight), and brown rice oil (0.03% by weight) of the present invention were added to prepare One hemp tofu showed higher polyphenol, flavonoid, and total sugar contents than normal tofu and tofu with only hemp seeds added (Table 10).
[표 10] 제조된 대마 두부의 유용 성분 분석[Table 10] Analysis of useful components of manufactured hemp tofu
현재, 대마 두부에 포함된 헴프씨드의 항산화, 신경세포 보호, 인지기능 개선, 혈액순환 개선, 고혈압 예방 및 치료 활성과 현미유, 한천의 다양한 유용생리활성이 잘 알려진 바, 본 발명의 대마 두부는 건강식품으로 이용될 수 있음을 확인하였다. 또한, 대마 두부는 표 1에서 제시한 바와 같이 오메가6/오메가3 지방산의 비율이 3:1인 헴프씨드를 사용하며, 표 9에서 제시한 바와 같이 지방산 함량이 증가하여 국제보건기구에서 제시하는 건강한 오메가6/오메가3 지방산 비율을 나타내어 건강식품임을 알 수 있다.Currently, hemp seeds contained in hemp tofu are well known for their antioxidant, nerve cell protection, cognitive function improvement, blood circulation improvement, high blood pressure prevention and treatment activities, and various useful physiological activities of brown rice and agar. It was confirmed that it can be used as food. In addition, hemp tofu uses hemp seeds with an omega-6/omega-3 fatty acid ratio of 3:1, as shown in Table 1, and as shown in Table 9, the fatty acid content is increased, resulting in a healthy The omega 6/
Claims (5)
(1) 물에 불린 대두를 마쇄하여 두유를 제조하는 단계;
(2) 상기 두유를 살균한 후, 85~90℃로 유지하는 단계;
(3) 별도의 두유에 헴프씨드를 투입하고 초미세 분쇄 및 여과하여 헴프씨드액을 준비하는 단계;
(4) 상기 85~90℃로 유지된 두유에 헴프씨드액, 한천 및 현미유를 첨가하고 교반 및 용해하여 혼합 두유를 제조하되, 상기 혼합 두유는 헴프씨드 1.0~2.0중량%, 한천 0.1~0.3중량% 및 현미유 0.02~0.05중량%를 포함하는 단계; 및
(5) 상기 혼합 두유에 응고제를 첨가하여 두유 단백질을 응고시키고, 이를 회수, 압축 성형하여 대마 두부를 제조하는 단계.A method for producing functional and functional hemp tofu comprising the following steps:
(1) preparing soymilk by grinding soybeans soaked in water;
(2) sterilizing the soymilk and maintaining it at 85 to 90° C.;
(3) preparing a hemp seed solution by adding hemp seeds to separate soybean milk and ultra-fine grinding and filtering;
(4) Mixed soymilk is prepared by adding hemp seed liquid, agar, and brown rice milk to the soymilk maintained at 85 to 90° C., stirring and dissolving, wherein the mixed soymilk contains 1.0 to 2.0% by weight of hemp seed and 0.1 to 0.3% by weight of agar. % and step containing brown rice oil 0.02 ~ 0.05% by weight; and
(5) adding a coagulant to the mixed soymilk to coagulate soybean milk proteins, and recovering and compression molding them to produce hemp tofu.
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