KR102614020B1 - Method of making speckled tofu - Google Patents
Method of making speckled tofu Download PDFInfo
- Publication number
- KR102614020B1 KR102614020B1 KR1020210016727A KR20210016727A KR102614020B1 KR 102614020 B1 KR102614020 B1 KR 102614020B1 KR 1020210016727 A KR1020210016727 A KR 1020210016727A KR 20210016727 A KR20210016727 A KR 20210016727A KR 102614020 B1 KR102614020 B1 KR 102614020B1
- Authority
- KR
- South Korea
- Prior art keywords
- water
- tofu
- soaking
- soybeans
- soybean
- Prior art date
Links
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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
- A23L11/40—Pulse curds
- A23L11/45—Soy bean curds, e.g. tofu
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Manufacturing & Machinery (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
본 발명은 대두 또는 대두 및 완두를 포함하는 두부에 녹두 및 완두로 이루어진 군에서 선택된 하나 이상을 추가하여 건강기능성을 증가시킨 얼룩두부의 제조방법 또는 항산화능이 증가된 얼룩두부를 제공하고자 하는 것이다. The present invention is intended to provide a method for producing spotted tofu with increased health functionality by adding at least one selected from the group consisting of mung beans and peas to soybeans or tofu containing soybeans and peas, or to provide spotted tofu with increased antioxidant activity.
Description
본 발명은 대두 또는 대두 및 완두를 포함하는 두부에 녹두 및 완두로 이루어진 군에서 선택된 하나 이상을 추가하여 건강기능성을 증가시킨 얼룩두부의 제조방법에 관한 것이다.The present invention relates to a method of producing spotted tofu with increased health functionality by adding at least one selected from the group consisting of mung beans and peas to soybeans or tofu containing soybeans and peas.
두부는 콩으로 만든 제품 중 가장 대중적인 제품이며, 일반두부, 순두부, 유부, 연두부 등의 형태로 제조되고 있다. 두부의 품질은 가열시간, 두유의 농도, 온도, 응고제의 종류와 양, 성형압력, 응고시간 등에 영향을 받는다. Tofu is the most popular product made from soybeans, and is manufactured in forms such as regular tofu, soft tofu, tofu, and soft tofu. The quality of tofu is affected by heating time, soymilk concentration, temperature, type and amount of coagulant, molding pressure, and coagulation time.
두부는 콜레스테롤의 농도를 낮출 뿐만 아니라 암, 심장질환 등의 성인병을 예방하는 효과도 있다. 두부는 체내의 신진대사는 물론이고 성장발육에 반드시 필요한 필수 아미노산과 칼슘 그리고 철분을 포함한 다량의 무기질을 함유하고 있다. 또한 두부 제조과정에서 대두에 함유되어진 섬유소가 제거되므로 소화 흡수도 용이하고, 아미노산 조성이 동물성 단백질과 유사한 식물성 단백질을 풍부하게 함유하고 있어 동물성 단백질의 대체 식재료로 각광받고 있다. Tofu not only lowers cholesterol levels, but also has the effect of preventing adult diseases such as cancer and heart disease. Tofu contains a large amount of minerals, including essential amino acids, calcium, and iron, which are essential for growth and development as well as metabolism in the body. In addition, since the fiber contained in soybeans is removed during the tofu manufacturing process, it is easy to digest and absorb, and it contains an abundance of vegetable protein with an amino acid composition similar to animal protein, so it is attracting attention as an alternative food ingredient to animal protein.
대두는 양질의 식물성 단백질과 지방이 풍부하다. 특히 이소플라본 성분이 풍부하여 뼈의 칼슘이 빠져나가는 것을 막아주는 역할을 한다. 그리고 칼슘의 흡수를 돕고 골다공증 예방에 효과가 있다. 대두는 3,000 여년 전부터 우리나라에서 재배되었고, 된장, 간장, 고추장 등의 발효 콩 제품에 이용되거나 두부, 콩나물, 두유 또는 콩기름 제조에 이용되어 대량으로 소비된다. 대두는 수분이 9.2%, 지방질 17.6%, 당질 21.6%, 단백질 41.3% 및 섬유소 4.7%로 구성된다. 그 외에도 여러 비타민과 생리활성 물질들이 포함되어 있다. Soybeans are rich in high-quality vegetable protein and fat. In particular, it is rich in isoflavones, which play a role in preventing calcium from being lost from bones. It also helps the absorption of calcium and is effective in preventing osteoporosis. Soybeans have been cultivated in Korea for over 3,000 years, and are consumed in large quantities for fermented soybean products such as soybean paste, soy sauce, and red pepper paste, or for making tofu, bean sprouts, soy milk, or soybean oil. Soybeans are composed of 9.2% moisture, 17.6% fat, 21.6% carbohydrate, 41.3% protein, and 4.7% fiber. In addition, it contains several vitamins and bioactive substances.
대두에 있는 다양한 생리활성 성분은 콜레스테롤과 지단백질의 농도를 감소시키는 효과가 알려져 있고, 심장병과 동맥경화증에도 효과가 있는 것으로 알려져 있다. 그리고 대두에 포함되어 있는 올리고당은 장내 유용균의 번식을 촉진시키고, 식이 섬유소는 콜레스테롤 배설촉진, 장기능 개선, 식후 당 상승 및 인슐린 분비 억제 등의 효과가 있다. Various bioactive components in soybeans are known to be effective in reducing the concentration of cholesterol and lipoproteins, and are also known to be effective in heart disease and arteriosclerosis. The oligosaccharides contained in soybeans promote the growth of beneficial bacteria in the intestines, and dietary fiber has effects such as promoting cholesterol excretion, improving intestinal function, increasing postprandial sugar levels, and suppressing insulin secretion.
그러나, 대두에는 피틴산이 포함되어 있어 다른 음식의 미네랄 흡수를 방해하고, 아밀라제(amylase)나 펩신(pepsin)과 같은 소화효소의 활동을 방해하는 것으로 알려져 있다. 대두에 포함된 렉틴은 식물이 동물들에 대항해 만든 일종의 독성 물질로서 장 누수증후군을 유발할 수 있다. 또한 사포닌 성분은 소장세포 표면에 달라붙을 수 있는 화학적 특성을 지니고 있어 이소플라본 과잉섭취시 유방암을 비롯한 여성호르몬과 관련된 질환의 발병율을 높이는 것으로 알려져 있으므로, 이러한 부작용을 최소화하면서 건강기능성이 증대된 두부의 생산이 요구된다. However, soybeans contain phytic acid, which is known to interfere with the absorption of minerals from other foods and the activity of digestive enzymes such as amylase and pepsin. Lectins contained in soybeans are a type of toxic substance produced by plants against animals and can cause leaky gut syndrome. In addition, saponin ingredients have chemical properties that allow them to stick to the surface of small intestine cells, and excessive intake of isoflavones is known to increase the incidence of diseases related to female hormones, including breast cancer. Therefore, tofu with increased health functionality while minimizing these side effects production is required.
녹두는 식미가 독특한 콩과작물로서 아열대성 기후에서 잘 자라고 식용 뿐만 아니라 약용으로도 이용된다. 당질과 단백질의 함량이 높고 지방함량이 낮아 풍부한 단백질 공급원이 되고 있다. 그리고 항염증, 항산화 및 미백활성에 효과가 있다고 알려져 있고 혈압을 낮춰주며 피부질환에도 효과가 좋다. 섬유질이 많아 장 운동성을 향상시키고 칼로리가 낮아 소량으로도 포만감을 줄 수 있는 체중 조절식품으로 각광받고 있다. 특히 여성에 있어 녹두 섭취는 유방암 등의 여성호르몬과 관련된 종양 세포 감소에 도움을 줄 수 있다. 그리고 레시틴이 풍부하여 간의 정상적인 기능조절에도 도움이 된다. Mung beans are a legume crop with a unique taste. They grow well in subtropical climates and are used not only for food but also for medicinal purposes. It is a rich source of protein due to its high carbohydrate and protein content and low fat content. It is known to be effective in anti-inflammatory, antioxidant, and whitening activities, lowers blood pressure, and is effective in treating skin diseases. It is in the spotlight as a weight control food as it is high in fiber, improves intestinal motility, and is low in calories, allowing you to feel full even with a small amount. In particular, for women, mung bean consumption can help reduce tumor cells related to female hormones, such as breast cancer. It is also rich in lecithin, which helps regulate the normal function of the liver.
완두는 다른 콩들에 비해 단백질 함량은 낮고, 탄수화물 함량이 높다. 그리고 식이섬유가 콩 중 가장 많아 장 운동을 원활하게 하여 변비예방에 도움을 준다. 또한 각종 요리에 영양과 색감을 더해주는 역할을 한다. Peas have a low protein content and high carbohydrate content compared to other beans. Additionally, it contains the highest amount of dietary fiber among beans, which helps prevent constipation by facilitating intestinal movement. It also adds nutrition and color to various dishes.
한국공개특허 제2002-0020380호는 녹두 두부의 제조방법에 관한 것으로, 녹두 및 대두 콩비지를 혼합하여 제조한 녹두 두부의 제조방법이 개시되어 있고, 한국등록특허 제694659호는 기능성 두부, 제조방법 및 그 조성물에 관한 것으로, 해초액을 포함하는 기능성 두부가 개시되어 있으며, 한국공개특허 제2008-0035054호는 곡류, 두류 또는 종실류가 첨가된 두부의 제조방법 및 두부에 관한 것으로, 대두와 곡류, 두류 또는 종실류와 같은 부재료를 혼합하여 제조한 두부에 관한 것이 개시되어 있다. Korean Patent Publication No. 2002-0020380 relates to a manufacturing method of mung bean tofu, and discloses a manufacturing method of mung bean tofu prepared by mixing mung beans and soybean okara, and Korean Patent No. 694659 discloses functional tofu, manufacturing method, and Regarding the composition, functional tofu containing seaweed liquid is disclosed, and Korean Patent Publication No. 2008-0035054 relates to a method of manufacturing tofu and tofu to which grains, beans or seeds are added, and includes soybeans, grains, Disclosed is tofu manufactured by mixing auxiliary ingredients such as beans or seeds.
하지만, 본 발명의 대두 또는 대두와 완두를 포함하는 두부에 녹두 및 완두로 이루어진 군에서 선택된 하나 이상을 추가하여 건강기능성을 증가시킨 얼룩두부의 제조방법에 대해서는 아직까지 개시된 바 없다. However, a method for producing spotted tofu with increased health functionality by adding one or more selected from the group consisting of mung beans and peas to the soybeans of the present invention or to the tofu containing soybeans and peas has not yet been disclosed.
본 발명은 상기와 같은 요구에 의해 도출된 것으로서, 본 발명자들은 대두 또는 대두와 완두를 포함하는 두부에 녹두 및 완두로 이루어진 군에서 선택된 하나 이상을 추가하여 외형적으로 얼룩모양이며 기능적으로 기존의 대두로만 제조한 두부와 비교하여 항산화능이 증가된 두부를 생산할 수 있음을 발견하여 본 발명을 완성하였다. The present invention was developed in response to the above-mentioned needs, and the present inventors added one or more selected from the group consisting of mung beans and peas to soybeans or tofu containing soybeans and peas, so that the existing soybeans had a speckled appearance and were functionally similar to the existing soybeans. The present invention was completed by discovering that it was possible to produce tofu with increased antioxidant activity compared to tofu made only with tofu.
상기 과제를 해결하기 위하여, 본 발명은 1) 대두 또는 대두 및 완두를 물에 불리는 단계; 2) 녹두 및 완두로 이루어진 군에서 선택된 하나 이상을 물에 불리는 단계; 3) 1) 및 2)의 불린 콩에 개별적으로 불리기 전 무게의 2배의 물을 넣고 갈아 콩물을 제조하는 단계; 4) 3)에서 제조된 콩물에 개별적으로 불리기 전 무게의 3배의 물을 넣어 면보에 걸러 비지를 제거한 콩물을 제조하는 단계; 5) 대두 콩물을 가열하여 끓기 시작하면 3분 후에 염촛물을 넣어 응고시키는 단계; 6) 녹두 및 완두로 이루어진 군에서 선택된 하나 이상으로 제조된 콩물을 가열하여 끓기 시작하면 3분 후에 염촛물을 넣어 응고시키는 단계; 7) 두부틀에 5) 및 6)에서 응고된 두부를 넣어 얼룩모양을 만드는 단계; 및 8) 누름판으로 눌러 굳히는 단계;를 포함하는 얼룩두부의 제조방법을 제공한다. In order to solve the above problem, the present invention includes the steps of 1) soaking soybeans or soybeans and peas in water; 2) soaking at least one selected from the group consisting of mung beans and peas in water; 3) preparing soybean water by adding twice the weight of water to the soaked beans of 1) and 2) and grinding them before individually soaking them; 4) adding three times the weight of water to the soybean water prepared in 3) before individually soaking it and filtering it through a cotton cloth to prepare soybean water to remove the okara; 5) Heating the soybean water and once it starts to boil, add salt water 3 minutes later to coagulate it; 6) heating the soybean water prepared from one or more selected from the group consisting of mung beans and peas and coagulating it by adding salt water 3 minutes after it starts to boil; 7) Putting the coagulated tofu from 5) and 6) into a tofu mold to create a speckled shape; and 8) hardening by pressing with a press plate.
본 발명의 일 예로, 대두는 12시간 동안 물에 불리는 것이고, 녹두 및 완두로 이루어진 군에서 선택된 하나 이상은 15시간 동안 물에 불리는 것이다.As an example of the present invention, soybeans are soaked in water for 12 hours, and at least one selected from the group consisting of mung beans and peas is soaked in water for 15 hours.
본 발명의 다른 예로, 염촛물은 막걸리식초 30 mL 및 소금 15 g을 포함하는 것이고, 막걸리식초는 생막걸리를 개봉하지 않고 실온에서 5일 동안 1차 숙성시키는 단계; 생막걸리와 종초를 혼합하여 옹기에서 넣는 단계; 천으로 밀봉한 다음 7일 동안 실온에서 2차 숙성시키는 단계; 및 초막이 생기면 밀봉한 천을 비닐로 교체하고 실온에서 3개월 이상 3차 숙성시키는 단계;로 제조되는 것이다.As another example of the present invention, the salt candle water contains 30 mL of makgeolli vinegar and 15 g of salt, and the makgeolli vinegar includes the steps of first maturing raw makgeolli for 5 days at room temperature without opening it; Step of mixing raw makgeolli and seed vinegar and putting them in a pottery; Sealing with cloth and secondary aging at room temperature for 7 days; And when a curtain is formed, the sealed cloth is replaced with vinyl and thirdly aged at room temperature for more than 3 months.
또한, 본 발명은 1) 대두 또는 대두 및 완두를 물에 불리는 단계; 2) 녹두 및 완두로 이루어진 군에서 선택된 하나 이상을 물에 불리는 단계; 3) 1) 및 2)의 불린 콩에 개별적으로 불리기 전 무게의 2배의 물을 넣고 갈아 콩물을 제조하는 단계; 4) 3)에서 제조된 콩물에 개별적으로 불리기 전 무게의 3배의 물을 넣어 면보에 걸러 비지를 제거한 콩물을 제조하는 단계; 5) 대두 콩물을 가열하여 끓기 시작하면 3분 후에 염촛물을 넣어 응고시키는 단계; 6) 녹두 및 완두로 이루어진 군에서 선택된 하나 이상으로 제조된 콩물을 가열하여 끓기 시작하면 3분 후에 염촛물을 넣어 응고시키는 단계; 7) 두부틀에 5) 및 6)에서 응고된 두부를 넣어 얼룩모양을 만드는 단계; 및 8) 누름판으로 눌러 굳히는 단계;로 제조된 얼룩두부를 제공한다. In addition, the present invention includes the steps of 1) soaking soybeans or soybeans and peas in water; 2) soaking at least one selected from the group consisting of mung beans and peas in water; 3) preparing soybean water by adding twice the weight of water to the soaked beans of 1) and 2) and grinding them before individually soaking them; 4) adding three times the weight of water to the soybean water prepared in 3) before individually soaking it and filtering it through a cotton cloth to prepare soybean water to remove the okara; 5) Heating the soybean water and once it starts to boil, add salt water 3 minutes later to coagulate it; 6) heating the soybean water prepared from one or more selected from the group consisting of mung beans and peas and coagulating it by adding salt water 3 minutes after it starts to boil; 7) Putting the coagulated tofu from 5) and 6) into a tofu mold to create a speckled shape; and 8) hardening by pressing with a press plate.
본 발명은 1) 대두 또는 대두 및 완두를 물에 불리는 단계; 2) 녹두 및 완두로 이루어진 군에서 선택된 하나 이상을 물에 불리는 단계; 3) 1) 및 2)의 불린 콩에 개별적으로 불리기 전 무게의 2배의 물을 넣고 갈아 콩물을 제조하는 단계; 4) 3)에서 제조된 콩물에 개별적으로 불리기 전 무게의 3배의 물을 넣어 면보에 걸러 비지를 제거한 콩물을 제조하는 단계; 5) 대두 콩물을 가열하여 끓기 시작하면 3분 후에 염촛물을 넣어 응고시키는 단계; 6) 녹두 및 완두로 이루어진 군에서 선택된 하나 이상으로 제조된 콩물을 가열하여 끓기 시작하면 3분 후에 염촛물을 넣어 응고시키는 단계; 7) 두부틀에 5) 및 6)에서 응고된 두부를 넣어 얼룩모양을 만드는 단계; 및 8) 누름판으로 눌러 굳히는 단계;로 제조된 항산화능이 증가된 건강기능성 얼룩두부를 제공한다. The present invention includes the steps of 1) soaking soybeans or soybeans and peas in water; 2) soaking at least one selected from the group consisting of mung beans and peas in water; 3) preparing soybean water by adding twice the weight of water to the soaked beans of 1) and 2) and grinding them before individually soaking them; 4) adding three times the weight of water to the soybean water prepared in 3) before individually soaking it and filtering it through a cotton cloth to prepare soybean water to remove the okara; 5) Heating the soybean water and once it starts to boil, add salt water 3 minutes later to coagulate it; 6) heating the soybean water prepared from one or more selected from the group consisting of mung beans and peas and coagulating it by adding salt water 3 minutes after it starts to boil; 7) Putting the coagulated tofu from 5) and 6) into a tofu mold to create a speckled shape; and 8) hardening by pressing with a press plate. It provides health functional spotted tofu with increased antioxidant capacity manufactured by this process.
본 발명의 대두 또는 대두와 완두를 포함하는 두부에 녹두 및 완두로 이루어진 군에서 선택된 하나 이상을 추가하여 외형적으로 얼룩모양이며 기능적으로 기존의 대두로만 제조한 두부와 비교하여 항산화능이 증가된 건강기능성 두부를 생산하여 체중조절, 심혈관질환 및 항노화에 유용하게 사용될 수 있다.By adding one or more selected from the group consisting of mung beans and peas to the soybeans or tofu containing soybeans and peas of the present invention, it has a spotted appearance and functionally has an increased antioxidant capacity compared to tofu made only from existing soybeans. By producing tofu, it can be useful for weight control, cardiovascular disease, and anti-aging.
도 1은 본 발명의 일 구현 예에 따른 얼룩두부의 제조과정을 나타내는 것이다.
도 2는 본 발명의 일 구현 예에 따른 얼룩두부의 개별적인 형태를 나타내는 것이다.
도 3은 본 발명의 일 구현 예에 따른 얼룩두부의 DPPH radical 소거능 측정 결과를 나타내는 것이다.
도 4는 본 발명의 일 구현 예에 따른 얼룩두부의 총 플라보노이드 함량 측정 결과를 나타내는 것이다. Figure 1 shows the manufacturing process of spotted tofu according to an embodiment of the present invention.
Figure 2 shows the individual forms of spotted tofu according to an embodiment of the present invention.
Figure 3 shows the results of measuring the DPPH radical scavenging ability of spotted tofu according to an embodiment of the present invention.
Figure 4 shows the results of measuring the total flavonoid content of spotted tofu according to an embodiment of the present invention.
이하, 본 발명의 바람직한 구현예에 대하여 상세히 설명한다. 또한, 하기의 설명에서는 구체적인 구성요소 등과 같은 많은 특정 사항들이 도시되어 있는데, 이는 본 발명의 보다 전반적인 이해를 돕기 위해서 제공된 것일 뿐 이러한 특정 사항들 없이도 본 발명이 실시될 수 있음은 이 기술분야에서 통상의 지식을 가진 자에게는 자명하다 할 것이다. 그리고, 본 발명을 설명함에 있어서, 관련된 공지 기능 혹은 구성에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우 그 상세한 설명을 생략한다.Hereinafter, preferred embodiments of the present invention will be described in detail. In addition, in the following description, many specific details, such as specific components, are shown, but this is provided to facilitate a more general understanding of the present invention, and it is known in the art that the present invention can be practiced without these specific details. It will be self-evident to those who have the knowledge. Additionally, in describing the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description will be omitted.
본 발명의 목적을 달성하기 위하여, 본 발명은 1) 대두 또는 대두 및 완두를 물에 불리는 단계; 2) 녹두 및 완두로 이루어진 군에서 선택된 하나 이상을 물에 불리는 단계; 3) 1) 및 2)의 불린 콩에 개별적으로 불리기 전 무게의 2배의 물을 넣고 갈아 콩물을 제조하는 단계; 4) 3)에서 제조된 콩물에 개별적으로 불리기 전 무게의 3배의 물을 넣어 면보에 걸러 비지를 제거한 콩물을 제조하는 단계; 5) 대두 콩물을 가열하여 끓기 시작하면 3분 후에 염촛물을 넣어 응고시키는 단계; 6) 녹두 및 완두로 이루어진 군에서 선택된 하나 이상으로 제조된 콩물을 가열하여 끓기 시작하면 3분 후에 염촛물을 넣어 응고시키는 단계; 7) 두부틀에 5) 및 6)에서 응고된 두부를 넣어 얼룩모양을 만드는 단계; 및 8) 누름판으로 눌러 굳히는 단계;를 포함하는 얼룩두부의 제조방법을 제공한다. In order to achieve the object of the present invention, the present invention includes the steps of 1) soaking soybeans or soybeans and peas in water; 2) soaking at least one selected from the group consisting of mung beans and peas in water; 3) preparing soybean water by adding twice the weight of water to the soaked beans of 1) and 2) and grinding them before individually soaking them; 4) adding three times the weight of water to the soybean water prepared in 3) before individually soaking it and filtering it through a cotton cloth to prepare soybean water to remove the okara; 5) Heating the soybean water and once it starts to boil, add salt water 3 minutes later to coagulate it; 6) heating the soybean water prepared from one or more selected from the group consisting of mung beans and peas and coagulating it by adding salt water 3 minutes after it starts to boil; 7) Putting the coagulated tofu from 5) and 6) into a tofu mold to create a speckled shape; and 8) hardening by pressing with a press plate.
상기 얼룩두부의 제조방법은 물에 불리기 전, 원료 콩에 혼입된 돌 등의 이물질 및 먼지를 제거하기 위한 살수 세척 등을 수행할 수 있다. The method of manufacturing the spotted tofu may include washing with water to remove foreign substances such as stones and dust mixed in the raw soybeans before soaking them in water.
콩의 불림(침지) 단계는 이후 수행되는 대두, 녹두 또는 완두를 갈거나 이에 포함된 단백질 등의 성분이 쉽게 용출되도록 하기 위한 과정으로, 바람직하게는 대두는 12시간 동안 물에 불리는 것이고, 녹두 및 완두로 이루어진 군에서 선택된 하나 이상은 15시간 동안 물에 불리는 것이나, 이에 제한되는 것은 아니다. The soaking (soaking) step of soybeans is a process to grind the soybeans, mung beans, or peas to be easily eluted, and preferably, the soybeans are soaked in water for 12 hours, and the mung beans and peas are soaked in water for 12 hours. At least one selected from the group consisting of peas is soaked in water for 15 hours, but is not limited thereto.
콩을 가는 단계는 콩을 파쇄할 수 있는 모든 수단을 사용할 수 있고, 바람직하게는 믹서기를 사용하는 것이나, 이에 제한되는 것은 아니다. The step of grinding beans can be done using any means that can crush beans, preferably using a blender, but is not limited thereto.
비지를 제거하여 콩물을 제조하는 단계는 불용성 미세물질을 제거하기 위한 단계로, 여과가 가능한 모든 수단을 사용할 수 있고, 바람직하게는 면보를 사용하는 것이나, 이에 제한되는 것은 아니다. The step of preparing soybean water by removing okara is a step to remove insoluble fine substances, and any means capable of filtration can be used, preferably using a cotton cloth, but is not limited thereto.
본 발명에서는 두부의 응고과정에서 사용되는 화학응고제로 황산칼슘의 사용을 최소화하고자 검토한 결과 천연의 응고제로 막걸리식초를 함유하는 염촛물을 사용하고자 하였다. 바람직하게는 두부 응고시 염촛물은 막걸리식초 30 mL 및 소금 15 g을 포함하는 것이나, 이에 제한되는 것은 아니다. In the present invention, as a result of examining to minimize the use of calcium sulfate as a chemical coagulant used in the coagulation process of tofu, it was attempted to use salt water containing makgeolli vinegar as a natural coagulant. Preferably, the salt solution for coagulating tofu includes 30 mL of makgeolli vinegar and 15 g of salt, but is not limited thereto.
염촛물 제조시 소금을 첨가함으로 인하여 두부에 간이 들어 따로 소금 간을 하지 않아도 섭취 시 용이하도록 설계된 것이다. By adding salt when making salt water, the tofu is seasoned and designed to be easy to consume without additional salt seasoning.
상기 막걸리식초는 생막걸리를 개봉하지 않고 실온에서 5일 동안 1차 숙성시키는 단계; 생막걸리와 종초를 혼합하여 옹기에서 넣는 단계; 천으로 밀봉한 다음 7일 동안 실온에서 2차 숙성시키는 단계; 및 초막이 생기면 밀봉한 천을 비닐로 교체하고 실온에서 3개월 이상 3차 숙성시키는 단계;로 제조되는 것을 특징으로 한다.The makgeolli vinegar includes the steps of first maturing raw makgeolli for 5 days at room temperature without opening it; Step of mixing raw makgeolli and seed vinegar and putting them in a pottery; Sealing with cloth and secondary aging at room temperature for 7 days; And when a curtain is formed, the sealed cloth is replaced with vinyl and thirdly aged at room temperature for more than 3 months.
누름판을 사용하여 굳히는 단계에서는 제조된 두부에 일정한 압력과 시간을 가한 압착 및 성형 단계를 거쳐 일정한 경도의 제품을 생산할 수 있게 된다. In the hardening step using a pressing plate, a product with a certain hardness can be produced through a pressing and molding step in which a certain pressure and time are applied to the manufactured tofu.
또한, 본 발명은 1) 대두 또는 대두 및 완두를 물에 불리는 단계; 2) 녹두 및 완두로 이루어진 군에서 선택된 하나 이상을 물에 불리는 단계; 3) 1) 및 2)의 불린 콩에 개별적으로 불리기 전 무게의 2배의 물을 넣고 갈아 콩물을 제조하는 단계; 4) 3)에서 제조된 콩물에 개별적으로 불리기 전 무게의 3배의 물을 넣어 면보에 걸러 비지를 제거한 콩물을 제조하는 단계; 5) 대두 콩물을 가열하여 끓기 시작하면 3분 후에 염촛물을 넣어 응고시키는 단계; 6) 녹두 및 완두로 이루어진 군에서 선택된 하나 이상으로 제조된 콩물을 가열하여 끓기 시작하면 3분 후에 염촛물을 넣어 응고시키는 단계; 7) 두부틀에 5) 및 6)에서 응고된 두부를 넣어 얼룩모양을 만드는 단계; 및 8) 누름판으로 눌러 굳히는 단계;로 제조된 얼룩두부를 제공한다. In addition, the present invention includes the steps of 1) soaking soybeans or soybeans and peas in water; 2) soaking at least one selected from the group consisting of mung beans and peas in water; 3) preparing soybean water by adding twice the weight of water to the soaked beans of 1) and 2) and grinding them before individually soaking them; 4) adding three times the weight of water to the soybean water prepared in 3) before individually soaking it and filtering it through a cotton cloth to prepare soybean water to remove the okara; 5) Heating the soybean water and once it starts to boil, add salt water 3 minutes later to coagulate it; 6) heating the soybean water prepared from one or more selected from the group consisting of mung beans and peas and coagulating it by adding salt water 3 minutes after it starts to boil; 7) Putting the coagulated tofu from 5) and 6) into a tofu mold to create a speckled shape; and 8) hardening by pressing with a press plate.
본 발명은 1) 대두 또는 대두 및 완두를 물에 불리는 단계; 2) 녹두 및 완두로 이루어진 군에서 선택된 하나 이상을 물에 불리는 단계; 3) 1) 및 2)의 불린 콩에 개별적으로 불리기 전 무게의 2배의 물을 넣고 갈아 콩물을 제조하는 단계; 4) 3)에서 제조된 콩물에 개별적으로 불리기 전 무게의 3배의 물을 넣어 면보에 걸러 비지를 제거한 콩물을 제조하는 단계; 5) 대두 콩물을 가열하여 끓기 시작하면 3분 후에 염촛물을 넣어 응고시키는 단계; 6) 녹두 및 완두로 이루어진 군에서 선택된 하나 이상으로 제조된 콩물을 가열하여 끓기 시작하면 3분 후에 염촛물을 넣어 응고시키는 단계; 7) 두부틀에 5) 및 6)에서 응고된 두부를 넣어 얼룩모양을 만드는 단계; 및 8) 누름판으로 눌러 굳히는 단계;로 제조된 항산화능이 증가된 건강기능성 얼룩두부를 제공한다. The present invention includes the steps of 1) soaking soybeans or soybeans and peas in water; 2) soaking at least one selected from the group consisting of mung beans and peas in water; 3) preparing soybean water by adding twice the weight of water to the soaked beans of 1) and 2) and grinding them before individually soaking them; 4) adding three times the weight of water to the soybean water prepared in 3) before individually soaking it and filtering it through a cotton cloth to prepare soybean water to remove the okara; 5) Heating the soybean water and once it starts to boil, add salt water 3 minutes later to coagulate it; 6) heating the soybean water prepared from one or more selected from the group consisting of mung beans and peas and coagulating it by adding salt water 3 minutes after it starts to boil; 7) Putting the coagulated tofu from 5) and 6) into a tofu mold to create a speckled shape; and 8) hardening by pressing with a press plate. It provides health functional spotted tofu with increased antioxidant capacity manufactured by this process.
본 발명의 얼룩두부를 건강기능식품에 포함하여 사용할 경우, 상기 얼룩두부를 그대로 첨가하거나 다른 건강기능식품 또는 건강기능식품 성분과 함께 사용할 수 있고, 다른 성분에는 특별히 제한이 없으며 통상의 식품과 같이 여러 가지 생약추출물, 식품 보조 첨가제 또는 천연 탄수화물 등을 추가 성분으로 포함할 수 있으며, 통상적인 방법에 따라 적절하게 사용할 수 있다. 유효성분의 혼합량은 사용 목적에 따라 적합하게 결정될 수 있다. When using the spotted tofu of the present invention in a health functional food, the spotted tofu can be added as is or used together with other health functional foods or health functional food ingredients, and there are no particular restrictions on other ingredients, and there are a variety of ingredients like ordinary foods. Eggplant herbal extracts, food supplements, or natural carbohydrates may be included as additional ingredients and can be used appropriately according to conventional methods. The mixing amount of the active ingredient can be appropriately determined depending on the purpose of use.
본 발명의 얼룩두부를 포함할 수 있는 건강기능식품의 종류에는 특별한 제한은 없으며, 구체적인 예로는 육류, 소세지, 빵, 쵸코렛, 캔디류, 스넥류, 과자류, 피자, 라면, 기타 면류, 껌류, 아이스크림류를 포함한 낙농제품, 각종 스프, 음료수, 차, 드링크제, 알코올 음료 및 비타민 복합제 등이 있고, 통상적인 의미에서의 건강기능식품을 모두 포함할 수 있으며, 동물을 위한 사료로 이용되는 식품을 포함할 수 있다.There is no particular limitation on the type of health functional food that can contain the spotted tofu of the present invention, and specific examples include meat, sausages, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, gum, and ice cream. It includes dairy products, various soups, beverages, tea, drinks, alcoholic beverages, and vitamin complexes, and can include all health functional foods in the conventional sense, and can include foods used as feed for animals. .
본 발명에서, 건강 기능(성) 식품 (functional food)이란, 특정보건용 식품(food for special health use, FoSHU)와 동일한 용어로, 영양 공급 외에도 생체조절기능이 효율적으로 나타나도록 가공된 의학, 의료효과가 높은 식품을 의미한다. 여기서 "기능(성)"이라 함은 인체의 구조 및 기능에 대하여 영양소를 조절하거나 생리학적 작용 등과 같은 보건용도에 유용한 효과를 얻는 것을 의미한다. 본 발명의 식품은 당 업계에서 통상적으로 사용되는 방법에 의하여 제조가능하며, 상기 제조시에는 당 업계에서 통상적으로 첨가하는 원료 및 성분을 첨가하여 제조할 수 있다. 또한 상기 식품의 제형 또한 식품으로 인정되는 제형이면 제한 없이 제조될 수 있다. 본 발명의 식품 조성물은 다양한 형태의 제형으로 제조될 수 있으며, 일반 약품과는 달리 식품을 원료로 하여 약품의 장기 복용시 발생할 수 있는 부작용 등이 없는 장점이 있고, 휴대성이 뛰어나다.In the present invention, functional food (functional food) is the same term as food for special health use (FoSHU), and is a medicine or medical product processed to efficiently exhibit bioregulatory functions in addition to nutritional supply. It means food with high effectiveness. Here, “function” means adjusting nutrients to the structure and function of the human body or obtaining useful effects for health purposes, such as physiological effects. The food of the present invention can be manufactured by methods commonly used in the industry, and can be manufactured by adding raw materials and ingredients commonly added in the industry. Additionally, the food formulation can be manufactured without limitation as long as it is a formulation recognized as a food. The food composition of the present invention can be manufactured in various forms, and unlike general drugs, it is made from food as a raw material, so it has the advantage of not having side effects that may occur when taking the drug for a long time, and is highly portable.
본 발명의 이점 및 특징, 그리고 그것들을 달성하는 방법은 상세하게 후술되어있는 실시예들을 참조하면 명확해질 것이다. 그러나 본 발명은 이하에서 개시되는 실시예들에 한정되는 것이 아니라 서로 다른 다양한 형태로 구현될 것이며, 단지 본 실시예들은 본 발명의 개시가 완전하도록 하고, 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에게 발명의 범주를 완전하게 알려주기 위해 제공되는 것이며, 본 발명은 청구항의 범주에 의해 정의될 뿐이다.The advantages and features of the present invention and methods for achieving them will become clear with reference to the embodiments described in detail below. However, the present invention is not limited to the embodiments disclosed below and will be implemented in various different forms. The present embodiments are merely intended to ensure that the disclosure of the present invention is complete and that common knowledge in the technical field to which the present invention pertains is not limited. It is provided to fully inform those who have the scope of the invention, and the present invention is only defined by the scope of the claims.
<실시예 1> 막걸리식초의 제조<Example 1> Preparation of makgeolli vinegar
1. 생막걸리를 개봉하지 않고 실온(20-25℃)에서 5일 동안 1차 숙성시켰다. 1. Raw makgeolli was first aged for 5 days at room temperature (20-25℃) without opening.
2. 상기 1번의 생막걸리 900 mL과 종초 100 mL을 혼합하여 옹기에 넣었다. 2. 900 mL of fresh makgeolli from step 1 above and 100 mL of seed vinegar were mixed and placed in an earthenware pot.
3. 천으로 밀봉한 다음 7일 동안 실온(20-25℃)에서 보관하며 2차 숙성시켰다. 3. After sealing with cloth, it was stored at room temperature (20-25℃) for 7 days and underwent secondary aging.
4. 초막이 생기면 밀봉한 천을 비닐로 교체하고 실온(20-25℃)에서 3개월 이상 3차 숙성시켰다. 4. When the straw hut was formed, the sealed cloth was replaced with plastic and aged for a third time at room temperature (20-25℃) for more than 3 months.
막걸리 식초에 있는 누룩균이 만들어낸 누룩산은 노화를 막아주고, 간장을 튼튼하게 해준다. 식초는 유산의 발생을 방지하거나 해소시킨다. 막걸리 식초는 소화촉진을 도와주고, 변비를 예방할 수 있게 해준다. 또한, 체내 젖산 축적을 해소해준다. 종초는 종균, 모균, 모초라고도 불리며 멸균하지 않아 초산균이 살아 들어있는 완성된 식초를 말하는 것으로, 생막걸리를 발효시켜 제조하거나 시중에서 시판되고 있는 현미식초 또는 감식초를 포함하는 양조식초를 사용할 수도 있다. 본 발명에서는 단계 2에서 종초를 제외한 방법으로 제조한 막걸리식초를 종초로 사용하였다. Koji acid produced by the yeast bacteria in makgeolli vinegar prevents aging and strengthens the liver. Vinegar prevents or relieves miscarriage. Makgeolli vinegar helps promote digestion and prevent constipation. It also relieves lactic acid accumulation in the body. Seed vinegar, also called starter, mother fungus, or mother vinegar, refers to finished vinegar that is not sterilized and contains alive acetic acid bacteria. It can be manufactured by fermenting raw makgeolli, or brewed vinegar containing commercially available brown rice vinegar or persimmon vinegar can be used. In the present invention, makgeolli vinegar prepared by excluding the starter in step 2 was used as the starter.
기존에 두부 응고제로 많이 사용되고 있는 황산칼슘보다 막걸리식초를 응고제로 넣을 때 콩물이 더 맑고, 콩물의 단백질을 응고시키는 능력이 더 뛰어나며, 응고시간 및 굳기 면에서 더욱 뛰어나 잘 부서지지 않음을 확인하였다(결과 생략).It was confirmed that when makgeolli vinegar was used as a coagulant rather than calcium sulfate, which is currently widely used as a tofu coagulant, the soybean water was clearer, had a better ability to coagulate proteins in the soybean water, and was also superior in terms of coagulation time and hardness, making it less brittle ( results omitted).
<실시예 2> 완두얼룩두부(SA-1)의 제조<Example 2> Preparation of pea spotted tofu (SA-1)
기본적인 얼룩두부의 제조과정은 도 1에 나타낸 바와 같다. 간략하면, 대두 75 g 및 완두 75 g을 사용하였다. 대두는 12시간 및 완두는 15시간 동안 각각 불렸다. 각각 불린 콩은 불리기 전 콩 무게의 물 2배를 넣어 믹서기에서 1분 30초 동안 갈아주었다. 각각 갈아둔 콩물에 불리기 전 콩 무게의 물 3배를 추가로 더 넣으면서 면보에 걸러 비지를 뺀 콩물을 얻었다. 대두 콩물은 냄비에 넣고 끓기 시작하면 3분 후에 염촛물(145 g)을 넣어 응고시켰다. 완두 콩물은 냄비에 넣고 끓기 시작하면 3분 후에 염촛물(145 g)을 넣어 응고시켰다. 이때 응고제로 염촛물 1 배합(145 g)은 100 mL 물에 소금 1큰술(15 g) 및 막걸리 식초 2 큰술(30 mL)을 첨가하여 응고과정에 사용하였다. 상기 응고된 대두 콩물을 두부틀에 넣고 응고된 완두 콩물을 소량씩 사이사이에 넣어 얼룩모양을 만들고 누름판으로 눌러 굳혔다. The basic manufacturing process of spotted tofu is as shown in Figure 1. Briefly, 75 g of soybeans and 75 g of peas were used. Soybeans were soaked for 12 hours and peas were soaked for 15 hours. Before soaking each soaked bean, twice the weight of the bean was added in water and blended in a blender for 1 minute and 30 seconds. Before soaking each ground soybean water, an additional 3 times the weight of the beans was added and filtered through a cheesecloth to obtain soybean water with the okara removed. The soybean water was placed in a pot and when it started to boil, 3 minutes later, salt water (145 g) was added and coagulated. The pea water was placed in a pot and when it started to boil, 3 minutes later, salt water (145 g) was added and coagulated. At this time, 1 mixture (145 g) of salt vinegar as a coagulant was used in the coagulation process by adding 1 tablespoon (15 g) of salt and 2 tablespoons (30 mL) of rice wine vinegar to 100 mL of water. The solidified soybean water was placed in a tofu mold, and a small amount of the solidified soybean water was added in between to form a speckled shape and pressed with a press plate to harden.
화학응고제(황산칼슘)를 사용하지 않고 천연의 응고제를 사용하고자 검토한 결과 염촛물로 응고시키는 과정을 선택하였다. 또한 막걸리식초에 소금을 첨가하여 두부를 응고시킴으로써 두부에 간이 들어 따로 소금 간을 하지 않아도 되는 부가적 효과를 얻었다. As a result of considering using a natural coagulant instead of using a chemical coagulant (calcium sulfate), the process of coagulating with salt vinegar was selected. In addition, by adding salt to makgeolli vinegar to coagulate the tofu, the additional effect was obtained by seasoning the tofu and eliminating the need for separate salt seasoning.
<실시예 3> 완두녹두얼룩두부(SA-2)의 제조<Example 3> Preparation of pea mung bean spotted tofu (SA-2)
기본적인 얼룩두부의 제조과정은 도 1에 나타낸 바와 같다. 간략하면, 대두 70 g, 녹두 50 g 및 완두 30 g을 사용하였다. 대두는 12시간 및 완두와 녹두는 15시간 동안 각각 불렸다. 각각 불린 콩은 불리기 전 콩 무게의 물 2배를 넣어 믹서기에서 1분 30초 동안 갈아주었다. 각각 갈아둔 콩물에 불리기 전 콩 무게의 물 3배를 추가로 더 넣으면서 면보에 걸러 비지를 뺀 콩물을 얻었다. 대두 콩물과 완두 콩물은 섞어서 냄비에 넣고 끓기 시작하면 3분 후에 염촛물(193 g)을 넣어 응고시켰다. 녹두 콩물은 냄비에 넣고 끓기 시작하면 3분 후에 염촛물(97 g)을 넣어 응고시켰다. 이때 응고제로 염촛물 1 배합(145 g)은 100 mL 물에 소금 1큰술(15 g) 및 막걸리 식초 2 큰술(30 mL)을 첨가하여 응고과정에 사용하였다. 상기 응고된 대두 및 완두 콩물을 두부틀에 넣고 응고된 녹두 콩물을 소량씩 사이사이에 넣어 얼룩모양을 만들고 누름판으로 눌러 굳혔다. The basic manufacturing process of spotted tofu is as shown in Figure 1. Briefly, 70 g of soybeans, 50 g of mung beans, and 30 g of peas were used. Soybeans were soaked for 12 hours, and peas and mung beans were soaked for 15 hours, respectively. Before soaking each soaked bean, twice the weight of the bean was added in water and blended in a blender for 1 minute and 30 seconds. Before soaking each ground soybean water, an additional 3 times the weight of the beans was added and filtered through a cheesecloth to obtain soybean water with the okara removed. Soybean water and pea water were mixed and placed in a pot. When it started to boil, 3 minutes later, salt water (193 g) was added and coagulated. The mung bean water was placed in a pot and when it started to boil, 3 minutes later, salt water (97 g) was added and coagulated. At this time, 1 mixture (145 g) of salt vinegar as a coagulant was used in the coagulation process by adding 1 tablespoon (15 g) of salt and 2 tablespoons (30 mL) of rice wine vinegar to 100 mL of water. The solidified soybean and pea bean water were placed in a tofu mold, and small amounts of solidified mung bean water were added in between to form a speckled shape and pressed with a press plate to harden.
<실시예 4> 녹두완두얼룩두부(SA-3)의 제조<Example 4> Preparation of mung pea spotted tofu (SA-3)
기본적인 얼룩두부의 제조과정은 도 1에 나타낸 바와 같다. 간략하면, 대두 70 g, 녹두 50 g 및 완두 30 g을 사용하였다. 대두는 12시간 및 완두와 녹두는 15시간 동안 각각 불렸다. 각각 불린 콩은 불리기 전 콩 무게의 물 2배를 넣어 믹서기에서 1분 30초 동안 갈아주었다. 각각 갈아둔 콩물에 불리기 전 콩 무게의 물 3배를 추가로 더 넣으면서 면보에 걸러 비지를 뺀 콩물을 얻었다. 대두 콩물은 냄비에 넣고 끓기 시작하면 3분 후에 염촛물(145 g)을 넣어 응고시켰다. 녹두와 완두 콩물은 섞어서 냄비에 넣고 끓기 시작하면 3분 후에 염촛물(145 g)을 넣어 응고시켰다. 이때 응고제로 염촛물 1 배합(145 g)은 100 mL 물에 소금 1큰술(15 g) 및 막걸리 식초 2 큰술(30 mL)을 첨가하여 응고과정에 사용하였다. 상기 응고된 대두 콩물을 두부틀에 넣고 응고된 녹두 및 완두 콩물을 소량씩 사이사이에 넣어 얼룩모양을 만들고 누름판으로 눌러 굳혔다. The basic manufacturing process of spotted tofu is as shown in Figure 1. Briefly, 70 g of soybeans, 50 g of mung beans, and 30 g of peas were used. Soybeans were soaked for 12 hours, and peas and mung beans were soaked for 15 hours, respectively. Before soaking each soaked bean, twice the weight of the bean was added in water and blended in a blender for 1 minute and 30 seconds. Before soaking each ground soybean water, an additional 3 times the weight of the beans was added and filtered through a cheesecloth to obtain soybean water with the okara removed. The soybean water was placed in a pot and when it started to boil, 3 minutes later, salt water (145 g) was added and coagulated. The mung beans and pea water were mixed and placed in a pot. When it started to boil, 3 minutes later, salt water (145 g) was added and coagulated. At this time, 1 mixture (145 g) of salt vinegar as a coagulant was used in the coagulation process by adding 1 tablespoon (15 g) of salt and 2 tablespoons (30 mL) of rice wine vinegar to 100 mL of water. The coagulated soybean water was placed in a tofu mold, and small amounts of coagulated mung bean and pea bean water were added in between to form a speckled shape and pressed with a press plate to harden.
<비교 실시예> 시판 두부<Comparative Example> Commercially available tofu
비교 실시예로 대두로만 제조된 시판 두부를 구입하여 사용하였다. As a comparative example, commercially available tofu made only from soybeans was purchased and used.
<시험예 1> 항산화 효과: DPPH radical 소거능<Test Example 1> Antioxidant effect: DPPH radical scavenging ability
DPPH(1,1-dipheny1-2-picrylhydrazyl) 용액은 0.2 mM로 제조하였다. 이때 DPPH 3.9 mg과 에탄올 50 mL을 시험관에 넣은 후 교반하여 제조하였다. 각 두부 시료는 5 중량%를 메탄올에 혼합하여 균질화하여 준비하였다. 희석용매(시료 무처리군)을 음성대조군으로, 아스코르브산(ascrobic acid)를 양성대조군으로 사용하였다. 흡광도를 측정하기 위한 용기(cell)에 1 mL의 시료를 각각 첨가하고, 0.2 mM DPPH 용액 1 mL를 첨가하여 빛이 차단된 실온에서 30분간 반응시켰다. DPPH radical 소거능은 517 nm에서 측정한 흡광도의 비율로 계산하였고, 결과는 평균 ± 표준편차(standard deviation)로 나타내었다. DPPH (1,1-dipheny1-2-picrylhydrazyl) solution was prepared at 0.2 mM. At this time, 3.9 mg of DPPH and 50 mL of ethanol were added to a test tube and stirred. Each tofu sample was prepared by mixing 5% by weight in methanol and homogenizing it. Diluting solvent (untreated sample) was used as a negative control, and ascorbic acid was used as a positive control. 1 mL of sample was added to each cell for measuring absorbance, and 1 mL of 0.2 mM DPPH solution was added and reacted for 30 minutes at room temperature blocked from light. DPPH radical scavenging ability was calculated as the ratio of absorbance measured at 517 nm, and the results were expressed as mean ± standard deviation.
항산화 물질의 경우에는 유리기 소거기능을 가진다. 그러나 이는 활성 라디칼 전자를 공여하며 식물이 인체에서 노화를 억제하는 척도나 항산화 효과로 이용된다. 그 중에서도 DPPH(1,1-diphenyl-2picrylhydrazyl)의 경우엔 짙은 자색을 띠며 비교적 안정한 유리기이다. 그리고 cysteine, glutathione과 같은 함유황아미노산과 함께 BHA 등으로부터 수소나 전자를 제공 받아 가장 큰 파장을 흡수한 후 환원되어 탈색되기 때문에 항산화 물질을 검색하는데 주로 활용되고 있다. 또한 DPPH는 분자 내에서 안정적인 라디칼을 함유하고 있지만 항산화 물질과 반응하면 라디칼이 소거된다. 이때 DPPH가 감소되는 정도를 분광광도계로 측정함으로써 시료의 항산화 활성을 측정한다. Antioxidants have a free radical scavenging function. However, it donates active radical electrons and is used as a measure for plants to suppress aging in the human body or as an antioxidant effect. Among them, DPPH (1,1-diphenyl-2picrylhydrazyl) has a dark purple color and is a relatively stable free radical. In addition, it is mainly used to search for antioxidant substances because it absorbs the largest wavelength by receiving hydrogen or electrons from BHA, along with sulfur-containing amino acids such as cysteine and glutathione, and is then reduced and discolored. Additionally, DPPH contains stable radicals within the molecule, but the radicals are eliminated when it reacts with antioxidants. At this time, the antioxidant activity of the sample is measured by measuring the degree to which DPPH is reduced using a spectrophotometer.
실험 결과, 녹두와 완두를 혼합하여 염촛물로 응고시키고 대두 베이스에 얼룩무늬를 만든 녹두완두얼룩두부가 DPPH radical 소거능이 가장 높게 나타났고, 녹두 50 g, 완두 30 g, 대두 70 g으로 혼합량이 같은 완두녹두얼룩두부도 유사하게 나타났다(도 3). 대두로만 만든 시판두부에 비해 완두얼룩두부에서도 DPPH radical 소거능이 높게 나타나 항산화제로서의 가치가 있는 것으로 사료된다.As a result of the experiment, mung bean and pea spotted tofu, which was coagulated with a salt solution by mixing mung beans and peas and creating a spotted pattern on the soybean base, showed the highest DPPH radical scavenging ability, and the mixing amount of 50 g of mung beans, 30 g of peas, and 70 g of soybeans was the same. Pea mung bean spotted tofu also appeared similarly (Figure 3). Compared to commercially available tofu made only from soybeans, pea-spotted tofu also has a higher DPPH radical scavenging ability, which is considered to be valuable as an antioxidant.
<시험예 2> 총 플라보노이드 함량 측정<Test Example 2> Measurement of total flavonoid content
각 두부 시료는 5 중량%를 메탄올에 혼합하여 균질화하여 준비하였고, 메탄올 두부 시료 0.34 mL에 증류수 1.92 mL을 혼합한 후 2% NaNO2 0.2 mL을 넣어 균질화하였다. 추가적으로 10% AlCl3 0.2 mL 및 1 M Na2CO3 1.34 mL을 넣어 반응시켰다. 총 플라보노이드 함량은 410 nm에서 측정한 흡광도의 비율로 계산하였고, 결과는 평균 ± 표준편차(standard deviation)로 나타내었다. Each tofu sample was prepared by mixing 5% by weight of methanol and homogenizing it. 0.34 mL of methanol tofu sample was mixed with 1.92 mL of distilled water, and then 0.2 mL of 2% NaNO 2 was added and homogenized. Additionally, 0.2 mL of 10% AlCl 3 and 1.34 mL of 1 M Na 2 CO 3 were added and reacted. The total flavonoid content was calculated as the ratio of absorbance measured at 410 nm, and the results were expressed as mean ± standard deviation.
플라보노이드는 활성산소를 안정화시키는 작용을 함으로써 매우 강력한 항산화제로서 우리 몸에 중요한 분자로 볼 수 있다. 만성 퇴행성 질병을 일으킬 수 있고 노화를 촉진하기도 하는데 플라보노이드가 활성산소의 작용을 차단하는 효능이 있어 얼룩두부에서 항산화 효과를 보고자 추출하여 함량을 실험해 보았다. Flavonoids are very powerful antioxidants that act to stabilize free radicals and can be viewed as important molecules for our bodies. It can cause chronic degenerative diseases and accelerate aging. Flavonoids have the effect of blocking the action of free radicals, so we extracted speckled tofu and tested its content to see its antioxidant effect.
완두얼룩두부가 가장 높게 나타났고, 그 다음으로 완두녹두얼룩두부 순으로 나타나, 대두로만 만든 시판 두부에 비해 녹두완두얼룩두부에서도 총 플라보노이드 함량이 높은 것을 알 수 있다(도 4). 완두 첨가량이 증가할수록 두부의 총 플라보노이드 함량은 높아짐으로 완두를 첨가한 두부가 항산화는 물론 항노화에 유용한 것으로 사료된다.Pea-spotted tofu showed the highest level, followed by pea-mung bean-spotted tofu, showing that the total flavonoid content was higher in mung-pea-spotted tofu compared to commercially available tofu made only from soybeans (Figure 4). As the amount of peas added increases, the total flavonoid content of tofu increases, so it is believed that tofu added with peas is useful for antioxidant and anti-aging purposes.
Claims (6)
2) 녹두 50 g 및 완두 30 g을 15시간 동안 물에 불리는 단계;
3) 1) 및 2)의 불린 콩에 개별적으로 불리기 전 무게의 2배의 물을 넣고 갈아 콩물을 제조하는 단계;
4) 3)에서 제조된 콩물에 개별적으로 불리기 전 무게의 3배의 물을 넣어 면보에 걸러 비지를 제거한 콩물을 제조하는 단계;
5) 대두 콩물을 가열하여 끓기 시작하면 3분 후에 염촛물 145 g을 넣어 응고시키는 단계;
6) 녹두 및 완두 콩물을 가열하여 끓기 시작하면 3분 후에 염촛물 145 g을 넣어 응고시키는 단계;
7) 두부틀에 5) 및 6)에서 응고된 두부를 넣어 얼룩모양을 만드는 단계; 및
8) 누름판으로 눌러 굳히는 단계;를 포함하고,
염촛물 145 g은 물 100 mL에 막걸리식초 30 mL 및 소금 15 g으로 이루어진 것이고,
막걸리식초는 생막걸리를 개봉하지 않고 실온에서 5일 동안 1차 숙성시키는 단계; 생막걸리 900 mL과 종초 100 mL을 혼합하여 옹기에서 넣는 단계; 천으로 밀봉한 다음 7일 동안 실온에서 2차 숙성시키는 단계; 및 초막이 생기면 밀봉한 천을 비닐로 교체하고 실온에서 3개월 이상 3차 숙성시키는 단계;로 제조되는 것인 녹두완두 얼룩두부의 제조방법
1) Soaking 75 g of soybeans in water for 12 hours;
2) Soaking 50 g of mung beans and 30 g of peas in water for 15 hours;
3) preparing soybean water by adding twice the weight of water to the soaked beans of 1) and 2) and grinding them before individually soaking them;
4) adding three times the weight of water to the soybean water prepared in 3) before individually soaking it and filtering it through a cotton cloth to prepare soybean water to remove the okara;
5) Heating the soybean water and once it starts to boil, add 145 g of salt water 3 minutes later to coagulate it;
6) Heating the mung bean and pea water and once it starts to boil, add 145 g of salt water to coagulate it 3 minutes later;
7) Putting the coagulated tofu from 5) and 6) into a tofu mold to create a speckled shape; and
8) hardening by pressing with a press plate;
145 g of salt vinegar consists of 100 mL of water, 30 mL of makgeolli vinegar, and 15 g of salt.
Makgeolli vinegar is made by first maturing raw makgeolli at room temperature for 5 days without opening it; Mixing 900 mL of fresh makgeolli and 100 mL of seed vinegar and placing them in an earthenware pot; Sealing with cloth and secondary aging at room temperature for 7 days; A method of producing mung bean and pea spotted tofu, which is produced by replacing the sealed cloth with plastic and thirdly maturing it at room temperature for more than 3 months when a chomak is formed.
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| 막걸리식초만드는법 이렇게 쉬운걸 이제 만들어먹자(https://joom-ma.tistory.com/67, 2017. 8. 24. 게재)* |
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