KR20060094111A - The method for making a everykind bean-curd using phellinus linteus and product thereof - Google Patents
The method for making a everykind bean-curd using phellinus linteus and product thereof Download PDFInfo
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- KR20060094111A KR20060094111A KR1020050014753A KR20050014753A KR20060094111A KR 20060094111 A KR20060094111 A KR 20060094111A KR 1020050014753 A KR1020050014753 A KR 1020050014753A KR 20050014753 A KR20050014753 A KR 20050014753A KR 20060094111 A KR20060094111 A KR 20060094111A
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- tofu
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- mushroom
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 106
- 238000000034 method Methods 0.000 title claims description 10
- 241000001727 Tropicoporus linteus Species 0.000 title description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 56
- 238000004519 manufacturing process Methods 0.000 claims abstract description 30
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- 244000068988 Glycine max Species 0.000 claims abstract description 17
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- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 abstract description 6
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- 102000004169 proteins and genes Human genes 0.000 description 14
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- 206010017758 gastric cancer Diseases 0.000 description 1
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- COHYTHOBJLSHDF-UHFFFAOYSA-N indigo powder Natural products N1C2=CC=CC=C2C(=O)C1=C1C(=O)C2=CC=CC=C2N1 COHYTHOBJLSHDF-UHFFFAOYSA-N 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
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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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/208—Fungi extracts
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
본 발명은 상황버섯을 이용한 각종 두부의 제조방법 및 이에 따른 생산품에 관한 것으로서, (a) 상황버섯을 건조하여 분쇄하여 준비하는 단계; (b) 분쇄된 상황버섯분말에 정제수를 1 : 10내지 1: 500의 비율로 첨가하는 단계; (c) 상기의 준비된 재료를 80℃ - 100℃에서 1 - 6시간동안 고온에서 열수 추출하여 정제하는 단계; (d) 상기의 상황버섯 추출액에 콩을 넣어 4 - 24시간동안 침지하는 단계; (e) 상기의 침지된 콩을 분쇄기에 넣어 곱게 분쇄하는 단계; (f) 상기의 분쇄된 재료와 상황버섯 추출액을 혼합하여 끓이는 단계; (g) 상기의 끓인 재료를 베자루 등에 넣고 비지와 두유를 분리하는 단계; (h) 분리된 두유가 70℃ - 80℃정도 되었을때 응고제(간수)를 두유부피의 1 - 5% 정도로 넣고 저어 엉기게 하는 단계; (i) 상기의 재료를 베보를 깐 각종 두부틀에 넣고 20분 - 2시간 동안 압력을 가하여 성형하는 단계; (j) 상기의 두부를 제품화 하는 단계;를 포함한다. 본 발명의 제조방법에 따라 제조된 각종 두부는 잡냄새를 없애줄 뿐 아니라, 상황버섯 유효성분이 포함된 두부의 제조방법이다. 본 제조방법에 의한 두부는 베타글루칸, 각종 미네랄 및 각종 아미노산이 증가되어 고소하며, 소금등 염분을 첨가하지 않아도 담백한 맛이 있어, 각종 조리용, 응용제품이나 건강식으로 사용할 수 있다. 또한 상황버섯의 유효성분을 통하여 항암 및 면역강화기능을 강화시켜 건강에 도움을 준다.The present invention relates to a method for producing various kinds of tofu using a situation mushroom and a product according thereto, comprising the steps of: (a) preparing and drying the situation mushroom; (b) adding purified water in a ratio of 1: 10 to 1: 500 to the ground mushroom powder; (c) purifying the prepared material by hot water extraction at high temperature for 1-6 hours at 80 ℃-100 ℃; (d) immersing the soybean mushroom extract for 4-24 hours; (e) crushing finely put the soaked beans in a grinder; (f) mixing and simmering the ground material and the situation mushroom extract; (g) placing the boiled ingredients in a bezel and separating the soybean and soy milk; (h) adding the coagulant (salt water) to about 1-5% of the soymilk volume when the separated soymilk is about 70 ° C. to 80 ° C. to stir tangling; (i) putting the above material into various kinds of tofu booth and shaping by applying pressure for 20 minutes-2 hours; (j) commercializing the tofu; Various tofu prepared according to the production method of the present invention not only eliminates the odor, but also is a manufacturing method of tofu containing the situation mushroom active ingredient. Tofu according to the present manufacturing method is sued by the increase in beta glucan, various minerals and various amino acids, and has a light taste without adding salts such as salt, and can be used for various cooking, application products, and healthy foods. In addition, through the active ingredient of the situation mushrooms to help the health by strengthening anti-cancer and immune enhancing function.
제조방법, 상황버섯, 두부, 깐두부(간두부), 기능성두부 Manufacturing method, Situation mushroom, Tofu, Kandu tofu, Functional tofu
Description
본 발명은 상황버섯을 이용한 각종 두부의 제조방법 및 이에 따른 생산품에 관한 것으로서,The present invention relates to a method for producing various tofu using a situation mushroom and products accordingly,
보다 상세하게는 상황버섯 추출액이나 고형분등을 이용한 제조방법이나 상황버섯 유효성분이 포함된 각종 두부의 제조방법으로서 본 제조방법에 의한 두부는 잡냄새가 적고, 베타글루칸, 각종 미네랄 및 각종 아미노산이 증가되어 고소하며, 소금등 염분을 첨가하지 않아도 담백한 맛이 있어, 각종 조리용, 응용제품이나 건강식으로 사용할 수 있다. 또한 상황버섯의 유효성분을 통하여 항암 및 면역강화기능을 강화시켜 건강에 도움을 주는 상황버섯을 이용한 각종 두부의 제조방법 및 이에 따른 생산품에 관한 것이다.More specifically, the manufacturing method using a situation mushroom extract or solid content, or a method of manufacturing various tofu containing an effective ingredient of a situation mushroom, the tofu by this method has less smell, and increases beta glucan, various minerals and various amino acids. It has a light taste without adding salt such as salt, and can be used for various cooking, application products, and healthy foods. In addition, the present invention relates to a method for producing various tofu using the situation mushroom to help health by enhancing anti-cancer and immune enhancing function through the active ingredient of situation mushroom.
목질 진흙버섯(桑黃)은 분류학적으로 담자균아문(Basidiomycotina), 민주름버섯목(Aphyllophorales), 소나무비늘버섯과(Hymenochaetaceae)의 진흙버섯속(Phellinus Quel. em. Imaz.)에 속하는 버섯으로서, 뽕나무줄기에 자생하며 삿갓 표면을 제외하고는 모두 황색이므로 상황(桑黃)이라고 잘 알려져 있다.Wood mud mushrooms are taxonomically belonging to the genus Basidiomycotina, Aphyllophorales, and Phellinus Quel. Em. Imaz. It is native to the mulberry stem and is yellow, except for the surface of the hat.
상황은 중약대사전(中藥大辭典, 上海科學技術)에 사과나무, 뽕나무 및 참나무 등의 수간에 자생하는 버섯이라 하여 상이(桑耳), 상신(桑臣), 호고안(胡孤眼)등의 이명을 가지고 있다. 또한 신농본초경(新農本草徑)에서 상이(桑耳)는 상근백피(桑根白皮)(桑本, Morus alba L., 桑皮)의 항에 기록하고 있으며, 명대(明代)의 이시진(李時珍)은 본초강목(本草綱目)에서 목이(木耳)의 항으로 분류하여 상이(桑耳), 상유(桑孺), 상아(桑蛾), 상신(桑臣) 및 상황(桑黃)등으로 기록하고 있고, 동의보감(東醫寶鑑)에서는 상이(桑耳), 상황(桑黃) 등으로 분류하고 있다. 목질진흙(桑黃)은 Phellinus linteus(Berk. et Curt) Aoshima, P. igniarius(L. exFr.) Quel, P. yucatensis (Murr.) Imazek, Fomes yucatensis Murrill., Phropolyporus yucatensis Murr. 등의 여러 가지로 명명하고 있으나, 상목(桑木), 양(楊), 두명(杜鳴)등의 광엽수에 자생하는 말똥진흙버섯[Phellinus igniarius (Lex Fr.) Quel ]은 광의적으로 해석한 상황버섯의 학명이고, 진정한 의미의 상황(桑黃)인 목질진흙버섯은 말똥진흙버섯과 달리 뽕나무(桑樹)에서만 자생하며, 학명은 Phellinus linteus(Berk. et Curt) Aoshima 이다(原色日本菌類圓鑑, 1975).The situation is a mushroom that grows in the trunks of apple, mulberry, and oak trees in the Chinese Medicine Dictionary (中藥 大 辭典, 上海 科學 技術), and the names of tinnitus, Sangsin, Hogoan, etc. Have In the New Nongbon Carbide, the differences are recorded in the section of Morus alba L. (명), and Myung-dae Lee Si-jin. ) Are classified into the terms of Mokyi from the main tree (本草綱目), and recorded as different (,), 유, ivory (아), 신 (상) and the situation (桑 黄) In the East Bogam, it is classified into difference, situation and so on. Wood muds are Phellinus linteus (Berk. Et Curt) Aoshima, P. igniarius (L. exFr.) Quel, P. yucatensis (Murr.) Imazek, Fomes yucatensis Murrill., Phropolyporus yucatensis Murr. Although it is named in various ways, etc., Phellinus igniarius (Lex Fr.) Quel, which grows in broadleaf trees such as ancestors, sheep, and two people, is widely interpreted. Wood mud mushrooms, which are the scientific name of situation mushrooms and true meanings, grow only in mulberry trees, unlike horse mud mushrooms. , 1975).
목질진흙(상황)버섯은 뽕나무의 그루터기에 자생하는 버섯으로 그 모양은 초기에는 노란 진흙 덩이가 뭉친 것 같은 형태를 유지하다가 다 자란 후의 형태는 그루터기에 혓바닥을 내민 모습이어서 수설(樹舌)이라고도 한다. 혓바닥같은 형태의 윗부분이 상황의 품종에 따라 약간의 차이는 나지만 진흙과 같은 색깔을 나타내기도 하고, 감나무의 표피와 같이 검게 갈라진 모습 등으로 나타나기도 한다.Woody mud mushrooms grow on the stump of the mulberry tree, and their shape is initially called yellow mud lumps. . The upper part of the tongue-like shape is slightly different depending on the variety of the situation, but it may be mud-like or blackish like the skin of persimmon.
목질진흙(상황)버섯의 약리작용은 소화기 계통의 암인 위암, 식도암, 십이지 장암, 결장암, 직장암을 비롯한 간암의 절제수술후 화학요법을 병행할 때 면역기능을 항진시키는 것으로 알려졌다. 또한 자궁출혈 및 대하, 월경불순, 장출혈, 오장 및 위장 기능을 활성화시키고 해독작용을 한다.The pharmacological action of woody mud mushrooms is known to enhance immune function when chemotherapy is performed after resection of liver cancer including gastric cancer, esophageal cancer, duodenal cancer, colon cancer, and rectal cancers of the digestive system. It also activates and detoxifies uterine and bleeding, dysmenorrhea, intestinal bleeding, intestinal and gastrointestinal functions.
Ikegawa 등(Gann, 59, 155, 1968)은 목질진흙(상황)버섯이 구름버섯(Coriolus versicolor)과 표고버섯(Lent inusedodes)보다 종양저지율이 높다고 보고하였으며, 메다 등(Protein Nucleic acid Enzyme, 21, 426, 1976)은 항암 활성이 96.7%라고 보고하였다. 또한 정 등(약학회지, 38, 158, 1994)은 균사체의 단백다당체가 육종(Sarcoma) 180 복수암 및 고형암을 효과적으로 억제한다고 하였으며, 김 등(Arch, Pharm. Res., 17, 337, 1994)은 항종양 활성을 갖는 다당류를 분석한 결과 글루코오스(Glucose)가 주를 이루고 있으며, 이외에 갈락토오스(Galactose), 만노오스(Mannose), 아라비노스(Arabinose) 등으로 이루어졌다고 보고하였다. 그리고 공 등(생약학회지, 22, 233, 1991)은 목질진흙(상황)버섯균사체의 열수추출물은 NK 세포기능에 작용하여 숙주의 비특이적 면역능을 증강시킴으로써 항암활성을 나타내며, 또한 마우스에 투여한 결과 LD50은 1,500mg/kg이상으로 안전성이 있다고 보고하였다.Ikegawa et al. (Gann, 59, 155, 1968) reported that the woody mud mushrooms had higher tumor inhibition than cloud mushrooms (Coriolus versicolor) and shiitake mushrooms (Lent inusedodes). 426, 1976) reported an anticancer activity of 96.7%. Chung et al. (Journal of Pharmaceutical Sciences, 38, 158, 1994) reported that the protein polysaccharide of mycelium effectively suppressed Sarcoma 180 ascites and solid cancer, and Kim et al. (Arch, Pharm. Res., 17, 337, 1994). As a result of analyzing polysaccharides having antitumor activity, it was reported that glucose is mainly composed of glucose, and in addition to galactose, mannose, and arabinose. In addition, Gong et al. (Journal of Pharmacognosy, 22, 233, 1991) showed that the hydrothermal extract of woody mud (situation) mushroom mycelium acts on NK cell function and enhances the host's nonspecific immunity. Reported safety at more than 1,500 mg / kg.
두부 [豆腐, bean-curd]는 콩을 물에 담갔다가 갈아 그 액을 가열하여 비지를 짜내고 응고제를 첨가하여 굳힌 식품으로 콩제품 가운데 가장 대중적인 가공품으로 양질의 식물성 단백질이 풍부한 식품이다. 두부는 중국 한(漢)나라의 회남왕(淮南王) 유안(劉安)이 발명한 것이 시초라고 한다. 한국 문헌에는 고려 말기의 성리학자 이색(李穡)의 《목은집(牧隱集)》 〈대사구두부내향(大舍求豆腐來餉)〉이라 는 제목의 시(詩)에 "나물죽도 오래 먹으니 맛이 없는데, 두부가 새로운 맛을 돋우어 주어 늙은 몸이 양생하기 더없이 좋다.·‥"라는 구절이 나오는 것이 처음이다. 두부의 전래 시기는 분명하지 않고, 당(唐)나라쯤으로 올라가 생각하기도 하나, 한국 문헌에 처음 보이는 때가 고려 말기이고, 그 기원은 중국임이 확실하므로 가장 교류가 많던 고려말기에 원(元)으로부터 전래되었을 가능성이 크다.Tofu [豆腐, bean-curd] is a food made by soaking soybeans in water, heating the liquid to squeeze the sesame and adding coagulant to harden it. The tofu is said to have been invented by Huang Nam Wang Yuan in the Han Chinese country. In Korean literature, a poem titled `` Tae Eun-jib '' and `` Indigo Tofu Inner '' by Lee Sung-shik, Lee Saek, in the late Goryeo Dynasty, It does not taste good, but the tofu has a new taste, so that the old body is better to cure.... The origin of tofu is not clear, and it may be thought to go up to the Tang Dynasty, but the first time in the Korean literature is the end of Goryeo, and its origin is surely Chinese, so from the end of the Goryeo, which was the most exchanged, It is likely that it has been introduced.
제조법은 콩을 잘 씻어 여름에는 7∼8시간, 겨울에는 24시간 물에 담가 불린 후 물을 조금씩 가하면서 분쇄기에 넣고 곱게 간다. 이것을 콩비지라하며, 솥에서 직접 끓이든지 보일러에서 증기를 뿜어넣어 가열한다. 이 가열로 인하여 콩의 비린내가 제거되는 동시에 단백질이 다량 콩비지 속에 용해된다. 가열이 끝나면 이것을 베주머니에 넣고 걸러짜서 콩물[豆乳]과 비지로 나눈다. 이때 콩비지가 너무 식으면 짜기 어려우므로, 뜨거울 때 걸러서 가능한 한 콩물을 쪽 짠다. 콩물이 어느 정도 식어 70 ℃쯤 되면 응고제를 넣는다. 전에는 응고제로서 간수(식염에서 녹아내린 액상의 짜고 쓴 간국으로 주성분은 염화마그네슘를 썼으나, 근년에는 황산칼슘을 주성분으로 하는 가루응고제를 사용한다. 응고제를 넣으면 콩물 중의 단백질이 굳어지므로 그대로 잠시 놓아 두었다가 맑은 웃물을 떠서 버리고 밑에 가라앉은 응고물은 사방에 작은 구멍이 뚫린 상자에 무명을 깔고 부은 다음 뚜껑을 닫고 누름돌로 눌러 두면 작은 구멍으로 물기가 빠진다. 두부가 충분히 굳으면 상자째 물에 집어 넣어 물 속에서 상자는 빼내고 두부는 잠시 물에 담가 둔다. 이렇게 하면 여분의 응고제가 모두 빠져서 맛이 좋아진다. 이것을 적당히 자르면 완제품이 되는데, 보통 두부 1모는 200 g이 표준이고, 콩 1 kg에서는 4∼5 kg의 두부가 나온다. 이 밖에 만드는 방법을 약간 달리한 것으로 연두부와 순두부가 있는데, 연두부는 물을 완전히 빼지 않고 어느 정도 남긴 채 플라스틱 주머니에 넣어 굳힌 것으로, 매우 부드럽고 말랑말랑하다. 순두부는 콩물이 덩얼덩얼하게 응고 되었을 때 그대로 웃물과 함께 떠서 먹는 것으로 폴리에틸렌 주머니에 넣어 시판된다. 두부는 콩물에 응고제를 넣어 단백질을 굳힌 것인데, 이 때 콩물 속에 들어 있는 콩의 기름이 거의 단백질에 싸여서 함께 응고된다. 그러므로 두부는 단백질 외에 지방도 풍부하다. 단백질은 필수아미노산을 많이 함유한 질이 좋은 것으로, 소화흡수율도 매우 높다.The recipe is to wash the beans well, soak in water for 7-8 hours in summer and 24 hours in winter. This is called soybean curd, and it is boiled directly in a pot or steamed in a boiler and heated. This heating removes the fishy smell of the soybeans and at the same time the protein is dissolved in a large amount of soybeans. After heating, put it in a bag and strain it and divide it into bean water and bean curd. If the bean curd is too cold to squeeze out, squeeze the bean water as much as possible by filtering it when it is hot. When the bean water has cooled down to about 70 ℃, add a coagulant. In the past, coagulant was a salty and bitter soup made from salt, which used magnesium chloride as the main ingredient, but recently, a powdered coagulant based on calcium sulfate was used. Scoop and discard the solids that are sinking underneath, pour the cotton in a box with small holes on it and pour it, then close the lid and press it with a push stone to drain it into small holes. Remove the crate and put the tofu in water for a while, so that all the extra coagulant is lost and taste better.When you cut it properly, it becomes a finished product. Tofu comes out, and there are a few different ways to make it. The soft tofu is hardened by putting it in a plastic bag with some amount left without completely draining the water. Tofu is a coagulant added to soy protein to harden the protein, so the oil in the soybean is almost completely wrapped in protein, so the tofu is rich in fat as well as protein. Digestive absorption rate is also very high.
단백질의 품질평가는 식품에 함유되어있는 단백질을 섭취하면 인체안에서 얼마나 이용될 수 있느냐는 것이 중요하다. 이것을 NPU(net protein utilization)라고 하는데 단백질식품의 NPU는 주로 식품의 소화력과 8가지의 필수아미노산의 배열이 인체에서 요구되는 단백질의 정도에 얼마만큼 충족시켜 주느냐에 달려있다. 두부의 NPU는 65%로써 닭고기와 같으며 다른 콩가공제품보다 높다. 두부의 단백질은 풍부한 라이신이 함유되어 있어 다른 곡류에 많이 결핍되어있는 필수아미노산이 골고루 들어있기 때문에 필수아미노산이 결핍된 식품과 혼합하여 식용하면 영양가면에서 효율적이다.It is important to assess the quality of protein and how much can be used in the human body by consuming protein in food. This is called net protein utilization (NPU), which depends primarily on the digestibility of the food and how much of the eight essential amino acids meet the protein requirements of the body. The tofu NPU is 65%, the same as chicken and higher than other soy products. Tofu protein contains abundant lysine and evenly contains essential amino acids, which are deficient in other grains, so it is effective in nutrition when mixed with foods that lack essential amino acids.
예를 들면 두부 100g과 쌀밥 1공기를 같이 먹게되면 이 두부와 밥을 따로따로 먹었을 때보다 약 32%의 단백질을 간접적으로 더 많이 섭취하는 장점이 있는 것이다. 두부는 제조과정중 콩에 함유되어있는 조섬유질과 수용성 탄수화물을 제거시켰기 때문에 대단히 연하여 소화가 잘되는 식품이다. 두부의 소화력은 95%인데 볶 거나 삶은 콩은 68% 정도이다. 또한 두부 216g에는 147칼로리밖에 열량이 없는 반면 같은 양의 계란에는 3배, 쇠고기에는 4-5배의 칼로리가 함유되어 있어 과잉카로리 때문에 비만증에 걸린 사람에게는 더없이 좋은 식품이다. 두부는 고단백 식품이면서도 일반적인 고단백식품과는 다르게 열량과 포화지방 함유량이 낮고 콜레스테롤이 함유되어 있지 않은 단백질식품이다. 두부에는 약 15%의 포화지방산과 약 80%의 불포화지방산이 함유되어 있고 그 중에서도 리놀렌산이 현저하게 많이 들어있다. 그와 반면에 쇠고기의 경우 48%의 포화지방산과 47%의 낮은 불포화지방산이 있으며 불포화 지방산중에서도 리놀렌산은 겨우 9%에 지나지 않는다. 그런데 필수지방산인 리놀렌산은 생체안에서 합성되지 못하므로 직접 섭취해야 하는데 두부에 존재하는 자연레시친과 리놀렌산은 우리 인체안에서 콜레스테롤과 지방산이 장내와 혈액속에 축적되는 것을 신진대사시켜 분산 또는 제기하는 작용을 한다. 두부속에는 칼슘이 풍부하게 들어있어 치아와 뼈를 건강하게 유지시켜 주는 역할을 한다. 두부제조과정에서 칼슘제제를 응고제로 사용할 경우 우유보다 칼슘의 양이 약 23% 더들어있게 된다. 그러므로 두부 200g을 섭취할 경우 하루 칼슘요구량의 약 38%를 충당할 수 있다. 칼슘 이외에서 표에서 보는 바와 같이 철분,인,칼륨,필수비타민 B와 Choline,비타민 E가 상당량 함유되어있다.〈김길환저 [콩,두부와 콩나물의 과학]중〉For example, if you eat 100g of tofu and 1 air of rice together, you have the advantage of indirectly eating about 32% more protein than eating tofu and rice separately. Tofu is a very soft and digestible food because it removes crude fiber and water-soluble carbohydrates contained in soybeans during the manufacturing process. Tofu digestibility is 95%, roasted or boiled soybeans is about 68%. In addition, 216g of tofu has only 147 calories, while the same amount of eggs contains three times the calories and beef contains 4-5 times the calories. Tofu is a protein food that is high in protein and low in calories and saturated fat and does not contain cholesterol, unlike other high protein foods. Tofu contains about 15% saturated fatty acids and about 80% unsaturated fatty acids, especially linolenic acid. On the other hand, beef has 48% saturated fatty acids and 47% low unsaturated fatty acids, and linolenic acid is only 9% among unsaturated fatty acids. However, linolenic acid, an essential fatty acid, cannot be synthesized in vivo, so it must be taken directly. Natural lecithin and linolenic acid present in the head metabolize the accumulation of cholesterol and fatty acids in the intestine and blood in the human body to disperse or raise. The head contains abundant calcium, which keeps your teeth and bones healthy. If you use calcium as a coagulant during the tofu manufacturing process, it will contain about 23% more calcium than milk. Therefore, 200g of tofu can cover about 38% of the daily calcium requirements. Other than calcium, as shown in the table, iron, phosphorus, potassium, essential vitamin B, Choline, and vitamin E are contained in considerable amounts.
두부류의 영양성분표(두부 100g중 함량)Nutrition Facts List of Tofu (Content in 100g of Tofu)
두부 100g중의 필수아미노산 함량Essential Amino Acid Content in 100g of Tofu
이러한 한국인의 좋은 건강식품인은 두부는 좋은 영양을 함유하고 있음에도 불구하고 수분을 많이 함유하여 유통기간이 짧아 국내 수요에 그치고 있는 실정이 다. 이는 수입된 콩의 가공제품이 거의 국내수요용이라서 수입과 수출의 불균형을 초래하고 있다. 상황버섯을 이용하여 특유의 냄새 없애고, 상황버섯의 유효성분으로 한층 기능을 높여 국내는 물론 해외에 시장을 확장하여 각종 두부의 세계화를 이루어 나갈 수 있을 것이라 예측된다.Although Korean tofu is a good health food for Koreans, tofu has high nutritional content and is short in the domestic market due to its high moisture content. This results in an imbalance between imports and exports because the processed products of imported soybeans are almost domestic demand. It is expected to achieve globalization of tofu by expanding the market not only in Korea but also in overseas countries by eliminating the peculiar smell by using situation mushrooms and enhancing the functions with active ingredients of situation mushrooms.
따라서, 본 발명이 이루고자 하는 기술적 과제는 상황버섯을 이용한 각종 두부의 제조방법 및 이에 따른 생산품에 관한 것으로서, 보다 상세하게는 상황버섯 유효성분이 포함된 각종 두부의 제조방법으로서 본 제조방법에 의한 각종 두부는 베타글루칸, 각종 미네랄 및 각종 아미노산이 증가되어 증가되어 고소하며, 소금등 염분을 첨가하지 않아도 담백한 맛이 있어, 각종 조리용, 응용제품이나 건강식으로 사용할 수 있다. 또한 상황버섯의 유효성분을 통하여 항암 및 면역강화기능을 강화시켜 건강에 도움을 주는 상황버섯을 이용한 각종 두부를 국내 및 해외의 모든 수요자에게 제공하는데 있다.Therefore, the technical problem to be achieved by the present invention relates to a method for producing various kinds of tofu using a situation mushroom and to produce the same, and more particularly, various tofu according to the present method as a method for manufacturing various tofu containing the effective ingredient of the situation mushroom The beta glucan, various minerals and various amino acids are increased and sue, there is a light taste without adding salt, such as salt, can be used for various cooking, application products or healthy food. In addition, through the active ingredient of the situation mushroom to enhance the anti-cancer and immune strengthening function to provide a variety of tofu using the situation mushroom to help the health to all domestic and foreign consumers.
상기 기술적 과제를 달성하기 위하여, 본 발명은 상황버섯을 이용한 각종 두부의 제조방법 및 이에 따른 생산품에 관한 것으로서, (a) 상황버섯을 건조하여 분쇄하여 준비하는 단계; (b) 분쇄된 상황버섯분말에 생수를 1 : 10내지 1: 500의 비율로 첨가하는 단계; (c) 상기의 준비된 재료를 80℃ - 100℃에서 1 - 6시간동안 고온에서 열수 추출하여 정제하는 단계; (d) 상기의 상황버섯 추출액에 콩을 넣어 4 - 24시간동안 침지하는 단계; (e) 상기의 침지된 콩을 분쇄기에 넣어 곱게 분쇄 하는 단계; (f) 상기의 분쇄된 재료와 상황버섯 추출액을 혼합하여 끓이는 단계; (g) 상기의 끓인 재료를 베자루 등에 넣고 비지와 두유를 분리하는 단계; (h) 분리된 두유가 70℃ - 80℃ 정도 되었을때 응고제(간수)를 두유부피의 1 - 5% 정도로 넣고 저어 엉기게 하는 단계; (i) 상기의 재료를 베보를 깐 각종 두부틀에 넣고 20분 - 2시간 동안 압력을 가하여 성형하는 단계; (j) 상기의 두부를 제품화 하는 단계;를 포함하는 상황버섯을 이용한 각종 두부의 제조 방법 및 이로인하여 제조되는 각종 두부를 제공한다.In order to achieve the above technical problem, the present invention relates to a method for producing a variety of tofu using a situation mushroom and the resulting product, comprising the steps of: (a) drying the crushed mushroom to prepare; (b) adding mineral water to the ground mushroom powder in a ratio of 1: 10 to 1: 500; (c) purifying the prepared material by hot water extraction at high temperature for 1-6 hours at 80 ℃-100 ℃; (d) immersing the soybean mushroom extract for 4-24 hours; (e) crushing finely put the soaked beans in a grinder; (f) mixing and simmering the ground material and the situation mushroom extract; (g) placing the boiled ingredients in a bezel and separating the soybean and soy milk; (h) adding the coagulant (salt water) to about 1-5% of the soymilk volume when the separated soymilk is about 70 ° C. to 80 ° C. to stir tangling; (i) putting the above material into various kinds of tofu booth and shaping by applying pressure for 20 minutes-2 hours; (j) producting the tofu to provide a variety of tofu manufacturing method using the situation mushroom, including the various tofu produced thereby.
본 발명에 따른 각종 두부의 제조방법에 있어서,In various methods of manufacturing tofu according to the present invention,
(a) 침지된 콩을 분쇄하여 제조하는 방법뿐만 아니라 기 건조된 콩분말에 상황버섯 추출물을 첨가하여 제조 할수 있다.(a) It can be prepared by the addition of the situation mushroom extract to pre-dried soybean powder as well as the method of milling soaked soybean.
(b) 상황버섯 추출물이 첨가된 침지된 콩이나, 콩분말을 각종 두부제조설비(즉석두부제조기, 깐두부제조기)를 이용하여 제조하는 방법을 포함한다.(b) Method of preparing soaked soybean or soybean powder to which the mushroom extract was added using various tofu manufacturing facilities (immediate tofu maker, canfu tofu maker).
이하, 본 발명에 따른 상황버섯을 이용한 각종 두부의 제조방법에 대하여 상세히 설명한다.Hereinafter, the manufacturing method of various tofu using the situation mushroom according to the present invention will be described in detail.
본 발명의 첨가물 재료인 상황버섯의 경우 국내에서 자연산은 고가이고 구하기도 어려우나, 최근에는 저렴한 중국산, 북한산, 캄보디아산, 우즈베키스탄, 러시아등지에서 수입되고 있으며 국내에서는 이를 인공재배도 하고 있다. (대한민국 등록특허공보 제10-361681호, 제10-0383078호, 제10-0393254호) 등 참조)In the case of the situation mushroom which is an additive material of the present invention, natural products are expensive and difficult to obtain in Korea, but recently, they are imported from cheap Chinese, North Korean, Cambodian, Uzbekistan, Russia, and the like. (See Korea Patent Registration Publication Nos. 10-361681, 10-0383078, 10-0393254, etc.)
이와 같이 본 발명의 제조방법에 따라 제조된 각종 두부는 잡냄새를 없애줄 뿐 아니라, 상황버섯 유효성분이 포함된 두부의 제조방법이다. 본 제조방법에 의한 두부는 베타글루칸, 각종 미네랄 및 각종 아미노산이 증가되어 고소하며, 소금등 염분을 첨가하지 않아도 담백한 맛이 있어, 각종 조리용, 응용제품이나 건강식으로 사용할 수 있다. 또한 상황버섯의 유효성분을 통하여 항암 및 면역강화기능을 강화시켜 건강에 도움을 준다.As described above, the various tofu prepared according to the method of the present invention not only eliminates the smell of odor, but also is a manufacturing method of tofu containing an active mushroom mushroom. Tofu according to the present manufacturing method is sued by the increase in beta glucan, various minerals and various amino acids, and has a light taste without adding salts such as salt, and can be used for various cooking, application products, and healthy foods. In addition, through the active ingredient of the situation mushrooms to help the health by strengthening anti-cancer and immune enhancing function.
또한 본 발명기술로 제조된 두부를 응용하여 쌍용두부, 어묵 대체용 재료, 두부국수, 두부초밥용 피, 각종 가공품등으로 제품의 다양화를 할 수 있다. 또한 각종 두부 고유의 유효성분에 상황버섯의 유효성분이 주요 공정에서 첨가되어 항암 및 면역강화기능에도 좋은 효과를 예상할 수 있다.In addition, by applying the tofu prepared by the present technology, it is possible to diversify the product into ssangyong tofu, fish cake substitute material, tofu noodles, tofu sushi blood, various processed products and the like. In addition, the effective ingredient of the situation mushroom to the various active ingredients inherent in the tofu can be expected to have a good effect on anticancer and immune enhancing function.
본 발명의 상황버섯을 이용한 각종 두부의 제조방법을 구체적으로 살펴보면 다음과 같다.Looking at the manufacturing method of various tofu using the situation mushroom of the present invention in detail.
먼저 상황버섯을 건조하여 이물질을 제거한 후 분쇄하여 분쇄된 상황버섯분말에 정제수를 1 : 10내지 1: 500의 비율로 첨가하여 80℃ - 100℃에서 1 - 6시간동안 고온에서 열수 추출하여 정제하여 20℃ - 35℃를 냉각한다음 콩을 넣어 4 - 24시간동안 침지한다. 침지된 콩을 분쇄기에 넣어 곱게 분쇄하여 상황버섯 추출액을 혼합하여 끓여 베자루 등에 넣고 비지와 두유를 분리한다. 분리된 두유가 70℃ - 80℃정도 되었을때 응고제(간수)를 두유부피의 1 - 5% 정도로 넣고 저어 엉기게 한다음 베보를 깐 각종 두부틀에 넣고 20분 - 2시간 동안 압력을 가하여 성형하여 제품화 한다.First, the dried mushrooms were dried to remove foreign substances, and then the purified mushroom powder was added to the ground mushroom powder in a ratio of 1: 10 to 1: 500, and extracted by hot water extraction at 80 ° C.-100 ° C. for 1-6 hours. Cool 20 ° C-35 ° C, add beans and soak for 4-24 hours. Soak the soaked beans in a grinder and grind them finely. Mix the mushroom extracts, boil, put them in a bezel, and separate the soy and soy milk. When the separated soy milk reaches 70 ℃-80 ℃, add coagulant (salt water) to about 1-5% of the soymilk volume, stir and squeeze it. It is commercialized.
이하, 본 발명을 구체적으로 설명하기 위해 실시예를 들어 상세하게 설명하기로 한다. 그러나, 본 발명에 따른 실시예는 여러 가지 다른 형태로 변형될 수 있 으며, 본 발명의 범위가 아래에서 상술하는 실시예에 한정되는 것으로 해석되어져서는 안된다. 본 발명의 실시예는 당업계에서 평균적인 지식을 가진 자에게 본 발명을 보다 완전하게 설명하기 위해서 제공되어지는 것이다.Hereinafter, the present invention will be described in detail with reference to Examples. However, embodiments according to the present invention can be modified in many different forms, and the scope of the present invention should not be construed as being limited to the embodiments described below. The embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art.
실시예Example
기존의 두부 제조 방법에 있어서 모든 정제수를 상황버섯 추출액을 사용하여 각종 두부를 제조하여 식용가능 하도록 준비한다.In the existing tofu production method, all purified water is prepared using edible mushroom extract to prepare a variety of tofu.
비교예Comparative example
기존의 두부 제조방법에 의하여 기본 재료외에 아무것도 첨가하지 않고 각종 두부를 제조하여 식용 가능하도록 준비한다.According to the existing tofu manufacturing method, tofu is prepared by preparing various tofus without adding anything other than the basic material.
실시예 및 비교예에 따른 각종 두부를 다음과 같은 방법으로 평가하였다. 10 - 60대의 남녀 60명에 대해 실시예 및 비교예의 일반적인 두부와 깐두부를 시식하게 한 다음 맛에 대한 만족도를 평가하도록 하였으며, 평가방법은 4점법에 따라 각각 두부 특유의 냄새가 없고 부드러우면서 탄력이 있고 고소하고 담백하고 싱겁지 않음. : 4점, 두부 특유의 냄새가 비교적 적고 약간 탄력이 있으며, 비교적 담백하며 약간 싱거움.: 3점, 두부 특유의 냄새가 있고 탄력이 약간 부족하며, 섭취감이 보통임. : 2점, 두부 특유의 냄새가 많고 탄력이 없으며, 섭취감이 좋지 않음. : 1점으로 표기토록 하였으며 그 평균점수를 표1 - 표2에 나타냈다.Various tofu according to Examples and Comparative Examples were evaluated in the following manner. Sixty males and females in their 10s and 60s were tried to taste the general tofu and kanda tofu in the Examples and Comparative Examples, and then evaluated their satisfaction with the taste. Elastic, savory, light and not sour. : 4 points, tofu odor is relatively small, slightly elastic, relatively light and slightly fresh .: 3 points, tofu odor, slight elasticity, moderate intake. : 2 points, peculiar smell of tofu, lack of elasticity, poor intake. : 1 mark was given and the average score is shown in Table 1-Table 2.
[표 1]TABLE 1
＜일반적인 두부를 그대로 시식한 경우＞<When you try tofu as it is>
[표 2]TABLE 2
＜깐두부를 그대로 시식한 경우＞<If you try the tofu as it is>
표 1에서 표 2 까지를 참조하면, 본 발명의 상황버섯을 이용한 각종 두부의 제조방법 및 이에 따른 생산품은 각종 두부 특유의 냄새가 거의 없고 부드러우면서 탄력이 있고 고소하며 담백하여 음식 조리 시 잘 어울릴 뿐 아니라, 두부를 그대로 섭취하거나, 조리에 응용하거나 패스트 푸드용 제품으로 가공하여 섭취하여도 맛이 좋다. 그리고 두부의 유효성분에 상황버섯의 베타글루칸, 각종 미네랄, 각종 아미노산의 증가되어 담백하고 깊은 맛을 내며, 기존의 각종 두부의 용도보다 다양하게 사용할 수 있으며 국내 및 해외에 시장을 넓혀 나갈 수 있다.Referring to Table 1 to Table 2, the production method of various tofu using the situation mushroom of the present invention and the resulting products have almost no smell peculiar to various tofu, soft, elastic, savory and light, so it will suit well when cooking food In addition, tofu is eaten as it is, or applied to cooking or processed into a fast food product to eat good taste. In addition, beta glucan, various minerals, and various amino acids are added to the active ingredients of tofu to give a light and deep taste. It can be used in various ways than the existing various tofus and can expand the market in Korea and abroad.
이와 같이, 본 발명의 제조방법에 따라 제조된 각종 두부는 특유의 잡내가 나지 않고 부드러우면서 탄력이 있을 뿐만 아니라 고소하고 담백하여 음식 조리 시 주재료 및 각종 가공식품, 건강식품으로의 기능을 충분히 할 수 있으며, 베타글루칸, 각종 미네랄질, 각종 아미노산이 증가되어 맛과 섭취감이 양호하여 젊은 층에서부터 노년층, 내국인부터 외국인에까지 기호를 맞추어 응용제품의 개발이 용이하다.As described above, the various tofu prepared according to the manufacturing method of the present invention are soft and resilient as well as succulent and soft, and are sued. It can be beta glucan, various minerals, various amino acids are increased, taste and intake is good, it is easy to develop application products to suit the preferences from young people to the elderly, domestic people and foreigners.
또한 두부 고유의 영양성분에 상황버섯의 유효성분을 추가하여 항암 및 면역강화기능 한층 더 강화시켜 건강의 증진에 도움이 되는 식품으로서의 역할이 기대된다.In addition, by adding the active ingredient of the situation mushroom to the nutritional ingredients of tofu, it is expected to play a role as a food that helps to promote health by further strengthening anti-cancer and immune enhancing functions.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100851895B1 (en) * | 2007-12-20 | 2008-08-13 | 서안동농업협동조합 | Method for production of phellinus linteus and manufacturing method for kimchi using the same |
| KR101359893B1 (en) * | 2013-01-05 | 2014-02-12 | 박창하 | Manufacturing methods natural bittern using Phellinus |
| KR101405538B1 (en) * | 2013-05-25 | 2014-06-16 | 박창하 | Using the method of Phellinus the soymilk |
| KR101417800B1 (en) * | 2013-05-25 | 2014-07-14 | 박창하 | Using the method of Phellinus tofu |
| KR20210090848A (en) * | 2020-01-13 | 2021-07-21 | 이상진 | Manufacturing Method of Tofu with Truffles, and Truffle-Tofu Manufactured by the Manufacturing Method, and Biji Manufactured by the Manufacturing Method, and Truffle-Soymilk Manufactured by the Manufacturing Method |
-
2005
- 2005-02-23 KR KR1020050014753A patent/KR20060094111A/en not_active Application Discontinuation
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100851895B1 (en) * | 2007-12-20 | 2008-08-13 | 서안동농업협동조합 | Method for production of phellinus linteus and manufacturing method for kimchi using the same |
| KR101359893B1 (en) * | 2013-01-05 | 2014-02-12 | 박창하 | Manufacturing methods natural bittern using Phellinus |
| KR101405538B1 (en) * | 2013-05-25 | 2014-06-16 | 박창하 | Using the method of Phellinus the soymilk |
| KR101417800B1 (en) * | 2013-05-25 | 2014-07-14 | 박창하 | Using the method of Phellinus tofu |
| KR20210090848A (en) * | 2020-01-13 | 2021-07-21 | 이상진 | Manufacturing Method of Tofu with Truffles, and Truffle-Tofu Manufactured by the Manufacturing Method, and Biji Manufactured by the Manufacturing Method, and Truffle-Soymilk Manufactured by the Manufacturing Method |
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