KR20180055147A - Bean Curd Containing Extracts of Willow Leaves Improved in Shelf-life and Method Thereof - Google Patents
Bean Curd Containing Extracts of Willow Leaves Improved in Shelf-life and Method Thereof Download PDFInfo
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- 230000000052 comparative effect Effects 0.000 description 3
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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Abstract
Description
본 발명은 저장성이 향상된 버드나무 잎 추출물을 함유하는 두부 및 그 제조방법에 관한 것으로, 보다 구체적으로, 콩을 마쇄하고 열을 가하여 두유와 비지로 분리하는 단계; 버드나무 잎을 메탄올 용매로 추출하는 버드나무 잎 추출물을 생성하는 단계; 상기 버드나무 잎 추출물을 증류하는 단계; 상기 두유에 상기 버드나무 잎 증류물을 혼합하여 두유 혼합물을 얻는 혼합단계; 및 상기 두유 혼합물에 응고제를 투입하고 성형틀에 투입하여 압착 성형하는 성형 단계를 포함하여 구성된다.The present invention relates to a tofu containing a willow leaf extract having improved shelf life and a method for producing the tofu, and more particularly, Producing willow leaf extract which extracts willow leaves with a methanol solvent; Distilling the willow leaf extract; Mixing the soybean oil with the willow leaf distillate to obtain a soybean milk mixture; And a forming step of putting a coagulant into the soybean milk mixture and putting the coagulant into a forming mold to perform compression molding.
두부는 수분이 85% 이상 다량 함유되어 있어 보존성이 떨어진다. 두부의 유통기한은 4월~10월에는 24시간, 11월~3월은 48시간, 0℃~10℃의 냉장에서는 3일을 권장하고 있고, 특히 여름철에는 하루를 넘기지 못할 정도로 보존성이 떨어지고 상품성이 낮을 뿐만 아니라 유통과정에서 쉽게 변질 될 수 있어 큰 불편함을 초래하고 있다. 두부가 변질되기 시작하면 부패취와 함께 균수는 초기 104에서 107 CFU/g까지 증가하는데, 일반적으로 두부의 총 균수가 107 CFU/g 이상이 되면 부패가 시작되는 것으로 알려져 있다. 또한 두부의 저장 온도가 낮아지면 균수의 증가가 크게 둔화되면서 보관기간 (shelf-life)이 연장되기도 한다. 이러한 현상들은 주로 유통과정 중 미생물에 의해 발생하는 것으로 보고되어 있다.Tofu contains 85% or more of water, which makes it less conservative. The shelf life of tofu is recommended for 24 hours from April to October, 48 hours from November to March and 3 days from 0 ° C to 10 ° C. Especially in summer, Is not only low but also can be easily changed in the distribution process, causing a great inconvenience. When the tofu begins to deteriorate, the number of bacteria is increased from 10 4 to 10 7 CFU / g with decay, and it is generally known that when the total number of bacteria in the head exceeds 10 7 CFU / g, decay begins. In addition, if the storage temperature of the tofu is lowered, the increase in the number of bacteria is greatly slowed and the shelf-life is prolonged. These phenomena are reported to occur mainly by microorganisms during the distribution process.
두부 부패균으로는 호기성 그램음성 구균인 아시`네토박터 속 (Acineobacter sp.), 그램음성 간균인 크렙시엘라속 (Klebsiella sp.) 등이 보고되고 있는데, 이들 미생물들은 두부 부패뿐만 아니라 폐렴, 패혈증 등의 질병을 유발하는 병원성 미생물로도 알려져 있다.Acute bacterial pathogens such as Acinetobacter sp., Klebsiella sp., Which is a gram negative bacillus, and aerobic gram-negative bacteria such as pneumonia, septicemia, It is also known as a pathogenic microorganism that causes diseases of the human body.
두부의 저장성을 향상하기 위해 감귤즙, 오미자즙, 매실즙 등을 첨가하기도 하고 포장두부를 65~80℃에서 열처리하기도 한다. 최근에는 천연소재를 두부에 첨가하여 두부의 기능성 강화와 저장성을 향상하기 위한 연구가 수행되기도 한다. 예컨대, 한국등록특허 제0994337호는 홍삼 추출액을 첨가한 두부 및 그의 제조방법에 관한 기술을 개시하고 있다.Citrus juice, omija juice, plum juice and so on are added to improve the storage stability of tofu, and the packed tofu is heat treated at 65 ~ 80 ℃. In recent years, studies have been carried out to enhance the functionality and storage of tofu by adding natural ingredients to tofu. For example, Korean Patent Registration No. 0994337 discloses a technique for producing a tofu added with red ginseng extract and a method for producing the tofu.
한편, 버드나무과(Salicaceae)는 사시나무속, 버드나무속 및 채양버들속의 3속 340여종이 북반구와 온대와 한 대지방에 주로 분포하여 낙엽교목 또는 관목으로서 냇가나 야산, 연못주위에 많이 분포한다. 버드나무는 아스피린의 원료이며 해열진통, 항염증 약으로 이용되고 있다.On the other hand, Salicaceae is distributed mainly in the northern hemisphere, temperate and one large region in the three genera of the three genus of aspen, willow and beetle, and it is a deciduous tree or shrub distributed widely around the stream, mountain and pond. Willow is a source of aspirin and is used as an anti-inflammatory drug and anti-inflammatory drug.
그러나, 두부의 저장성을 높이기 위하여 버드나무를 적용한 연구는 아직 개시된 바 없으며, 또한 저장성을 향상시킴과 동시에 버드나무 잎의 고유의 맛과 향을 오래도록 지니는 두부에 대하여 연구된 사례는 없었다.However, there have been no studies on the application of willow to enhance the shelf-life of tofu, and there has been no study of tofu that has improved the shelf life and has the inherent taste and flavor of willow leaves for a long time.
따라서, 본 발명의 목적은 저장성이 향상된 버드나무 잎 추출물을 함유하는 두부 및 그 제조방법을 제공하는 것이다.Accordingly, an object of the present invention is to provide a tofu containing willow leaf extract having improved shelf life and a method for producing the tofu.
본 발명의 다른 목적은 저장성이 향상되면서 동시에 천연 추출물인 버드나무 잎의 고유의 맛과 향을 오래도록 지니는 버드나무 잎 추출물을 함유하는 두부 및 그 제조방법을 제공하는 것이다.Another object of the present invention is to provide a tofu containing an extract of willow leaves, which has a long shelf life and an inherent flavor and aroma of a willow leaf, which is a natural extract, while improving storage stability, and a method for producing the tofu.
상술한 바와 같은 목적을 달성하기 위한, 본 발명의 바람직한 실시예에 따른 버드나무 잎 추출물을 함유하는 두부의 제조방법은, 콩을 마쇄하고 열을 가하여 두유와 비지로 분리하는 단계; 버드나무 잎을 메탄올 용매로 추출하는 버드나무 잎 추출물을 생성하는 단계; 상기 버드나무 잎 추출물을 증류하는 단계; 상기 두유에 상기 버드나무 잎 증류물을 혼합하여 두유 혼합물을 얻는 혼합단계; 및 상기 두유 혼합물에 응고제를 투입하고 성형틀에 투입하여 압착 성형하는 성형 단계를 포함할 수 있다.In order to accomplish the above object, the present invention provides a method for producing a curd containing an extract of willow leaf, comprising the steps of: crushing and heating soybeans to separate soybean oil and bean curd; Producing willow leaf extract which extracts willow leaves with a methanol solvent; Distilling the willow leaf extract; Mixing the soybean oil with the willow leaf distillate to obtain a soybean milk mixture; And a forming step of putting a coagulant into the soybean milk mixture and injecting the coagulant into a forming mold to perform compression molding.
일 실시예에 있어서, 상기 버드나무 잎 추출물을 생성하는 단계는, 버드나무의 잎을 채취하여 건조기에서 50℃~60℃의 온도에서 20~24시간 건조하고 분쇄기로 분쇄하여 분쇄물을 생성하는 단계를 더 포함하는 것을 특징으로 한다.In one embodiment, the step of producing the willow leaf extract comprises the steps of collecting leaves of willow, drying in a drier at a temperature of 50 to 60 ° C for 20 to 24 hours, and pulverizing the pulverized product by a pulverizer And further comprising:
일 실시예에 있어서, 상기 버드나무 잎 추출물을 생성하는 단계는, 상기 분쇄물에 메탄올 용매를 중량비 기준으로 1:10의 비율로 첨가하고 상온에서 20~24시간 추출하는 단계를 더 포함하는 것을 특징으로 한다.In one embodiment, the step of producing the willow leaf extract further comprises adding a methanol solvent to the pulverized product at a ratio of 1:10 by weight, and extracting the pulverized product at room temperature for 20 to 24 hours .
일 실시예에 있어서, 상기 버드나무 잎 추출물을 생성하는 단계는, 상기 추출물을 증류기를 이용하여 50℃~60℃에서 1차로 감압 농축한 후 2차로 동결건조하여 분말화하는 단계를 더 포함하는 것을 특징으로 한다.In one embodiment, the step of producing the willow leaf extract may further include a step of concentrating the extract at a reduced pressure at 50 ° C to 60 ° C using a distiller, followed by lyophilization in a second order to obtain powder .
일 실시예에 있어서, 상기 버드나무 잎 추출물은, 70 내지 100% 메탄올 용매로 추출한 추출물인 것을 특징으로 한다.In one embodiment, the willow leaf extract is an extract extracted with 70 to 100% methanol solvent.
일 실시예에 있어서, 상기 콩 100 중량부에 대하여, 버드나무 잎 추출 분말 0.04 내지 0.08 중량부 및 응고제 0.1~0.3 중량부인 것을 특징으로 한다. 보다 바람직하게는 상기 콩 100 중량부에 대하여, 버드나무 잎 추출 분말 0.08 중량부 및 응고제 0.1~0.3 중량부인 것을 특징으로 한다.In one embodiment, 0.04 to 0.08 parts by weight of willow leaf extract powder and 0.1 to 0.3 parts by weight of a coagulant are added to 100 parts by weight of the soybean. More preferably, 0.08 parts by weight of willow leaf extract powder and 0.1 to 0.3 parts by weight of a coagulant are added to 100 parts by weight of the soybean.
또한, 본 발명의 바람직한 실시예에 따른 버드나무 잎 추출물을 함유하는 두부는 상기한 제조방법에 의하여 제조될 수 있다.The tofu containing the willow leaf extract according to a preferred embodiment of the present invention can be produced by the above-described preparation method.
본 발명의 버드나무 잎 추출물을 함유하는 두부 및 그 제조방법에 따르면, 두부의 저장성이 향상되고, 동시에 천연 추출물인 버드나무 잎의 고유의 맛과 향을 오래도록 지니는 두부를 제공할 수 있다.The tofu containing the willow leaf extract of the present invention and the preparation method thereof can provide the tofu which is improved in shelf life of the tofu and at the same time has the inherent taste and aroma of the willow leaf as a natural extract for a long time.
도 1은 본 발명의 실시예에 따른 버드나무 잎 추출물을 함유하는 두부의 제조공정이다.1 is a process for producing tofu containing willow leaf extract according to an embodiment of the present invention.
본 발명은 다양한 변환을 가할 수 있고 여러 가지 실시 예를 가질 수 있는바, 특정 실시 예들을 도면에 예시하고 상세한 설명에서 상세하게 설명하고자 한다. 그러나, 이는 본 발명을 특정한 실시 형태에 대해 한정하려는 것이 아니며, 본 발명의 사상 및 기술 범위에 포함되는 모든 변환, 균등물 내지 대체물을 포함하는 것으로 이해되어야 한다. 본 발명을 설명함에 있어서 관련된 공지 기술에 대한 구체적인 설명이 본 발명의 요지를 흐릴 수 있다고 판단되는 경우 그 상세한 설명을 생략한다.BRIEF DESCRIPTION OF THE DRAWINGS The present invention is capable of various modifications and various embodiments, and specific embodiments are illustrated in the drawings and will be described in detail in the detailed description. It is to be understood, however, that the invention is not to be limited to the specific embodiments, but includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.
본 출원에서 사용한 용어는 단지 특정한 실시예를 설명하기 위해 사용된 것으로, 본 발명을 한정하려는 의도가 아니다. 단수의 표현은 문맥상 명백하게 다르게 뜻하지 않는 한, 복수의 표현을 포함한다. 본 출원에서, "포함하다" 또는 "가지다" 등의 용어는 명세서상에 기재된 특징, 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것이 존재함을 지정하려는 것이지, 하나 또는 그 이상의 다른 특징들이나 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것들의 존재 또는 부가 가능성을 미리 배제하지 않는 것으로 이해되어야 한다.The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise. In the present application, the terms "comprises" or "having" and the like are used to specify that there is a feature, a number, a step, an operation, an element, a component or a combination thereof described in the specification, But do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, or combinations thereof.
제1, 제2 등의 용어는 다양한 구성요소들을 설명하는데 사용될 수 있지만, 상기 구성요소들은 상기 용어들에 의해 한정되어서는 안 된다. 상기 용어들은 하나의 구성요소를 다른 구성요소로부터 구별하는 목적으로만 사용된다.The terms first, second, etc. may be used to describe various components, but the components should not be limited by the terms. The terms are used only for the purpose of distinguishing one component from another.
이하, 첨부된 도면을 참조하여 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.
도 1은 본 발명의 실시예에 따른 버드나무 잎 추출물을 함유하는 두부의 제조공정이다.1 is a process for producing tofu containing willow leaf extract according to an embodiment of the present invention.
본 발명의 바람직한 실시예에 따른 버드나무 잎 추출물을 함유하는 두부의 제조방법은, 콩을 마쇄하고 열을 가하여 두유와 비지로 분리하는 단계; 버드나무 잎을 메탄올 용매로 추출하는 버드나무 잎 추출물을 생성하는 단계; 상기 버드나무 잎 추출물을 증류하는 단계; 상기 두유에 상기 버드나무 잎 증류물을 혼합하여 두유 혼합물을 얻는 혼합단계; 및 상기 두유 혼합물에 응고제를 투입하고 성형틀에 투입하여 압착 성형하는 성형 단계를 포함할 수 있다.The method for producing tofu containing willow leaf extract according to a preferred embodiment of the present invention comprises the steps of grinding soybeans and separating them into soybean oil and beage by applying heat; Producing willow leaf extract which extracts willow leaves with a methanol solvent; Distilling the willow leaf extract; Mixing the soybean oil with the willow leaf distillate to obtain a soybean milk mixture; And a forming step of putting a coagulant into the soybean milk mixture and injecting the coagulant into a forming mold to perform compression molding.
상기 응고제는 염화마그네슘 수용액, 염화칼슘 수용액 및 간수 중에서 선택된 어느 하나 이상일 수 있다.The coagulant may be at least one selected from an aqueous solution of magnesium chloride, an aqueous solution of calcium chloride, and sodium chloride.
일 실시예에 있어서, 상기 버드나무 잎 추출물을 생성하는 단계는, 버드나무의 잎을 채취하여 건조기에서 50℃~60℃의 온도에서 20~24시간 건조하고 분쇄기로 분쇄하여 분쇄물을 생성하는 단계를 더 포함하는 것을 특징으로 한다.In one embodiment, the step of producing the willow leaf extract comprises the steps of collecting leaves of willow, drying in a drier at a temperature of 50 to 60 ° C for 20 to 24 hours, and pulverizing the pulverized product by a pulverizer And further comprising:
일 실시예에 있어서, 상기 버드나무 잎 추출물을 생성하는 단계는, 상기 분쇄물에 메탄올 용매를 중량비 기준으로 1:10의 비율로 첨가하고 상온에서 20~24시간 추출하는 단계를 더 포함하는 것을 특징으로 한다.In one embodiment, the step of producing the willow leaf extract further comprises adding a methanol solvent to the pulverized product at a ratio of 1:10 by weight, and extracting the pulverized product at room temperature for 20 to 24 hours .
일 실시예에 있어서, 상기 버드나무 잎 추출물을 생성하는 단계는, 상기 추출물을 증류기를 이용하여 50℃~60℃에서 1차로 감압 농축한 후 2차로 동결건조하여 분말화하는 단계를 더 포함하는 것을 특징으로 한다.In one embodiment, the step of producing the willow leaf extract may further include a step of concentrating the extract at a reduced pressure at 50 ° C to 60 ° C using a distiller, followed by lyophilization in a second order to obtain powder .
일 실시예에 있어서, 상기 버드나무 잎 추출물은, 70 내지 100% 메탄올 용매로 추출한 추출물인 것을 특징으로 한다. 이때, 상기 메탄올 용매는 90% 농도가 바람직하다.In one embodiment, the willow leaf extract is an extract extracted with 70 to 100% methanol solvent. At this time, the methanol solvent is preferably 90% concentration.
일 실시예에 있어서, 상기 콩 100 중량부에 대하여, 버드나무 잎 추출 분말 0.04 내지 0.08 중량부 및 응고제 0.1~0.3 중량부인 것을 특징으로 한다. 보다 바람직하게는 상기 콩 100 중량부에 대하여, 버드나무 잎 추출 분말 0.08 중량부 및 응고제 0.1~0.3 중량부인 것을 특징으로 한다.In one embodiment, 0.04 to 0.08 parts by weight of willow leaf extract powder and 0.1 to 0.3 parts by weight of a coagulant are added to 100 parts by weight of the soybean. More preferably, 0.08 parts by weight of willow leaf extract powder and 0.1 to 0.3 parts by weight of a coagulant are added to 100 parts by weight of the soybean.
표 3에 나타난 바와 같이 버드나무 잎 추출물을 첨가하여 제조한 두부는 버드나무 잎 추출물의 농도가 높아질수록 일반 두부와 비교하여 저장성이 크게 향상됨을 알 수 있다. 그러나, 표 4에 나타난 바와 같이 전문적 교육을 받은 패널 42명을 대상으로 6점 척도법을 실시한 결과, 외관 색, 맛, 텍스쳐, 전반적 기호도에서 버드나무 잎 추출물을 함유한 두부는 0.04%, 0.08%에서 점차 높아지는 것으로 나타났으며, 0.12%, 0.16%, 0.2%농도는 대조군과 유의적 차이가 없는 것으로 나타났다. 따라서, 저장성, 외관 색, 맛, 텍스쳐 및 전반적 기호도를 모두 만족시키는 버드나무 잎 추출물의 농도는 0.04% 내지 0.08%임을 알 수 있다.As shown in Table 3, when the concentration of willow leaf extract was increased, the storage stability of tofu prepared by adding willow leaf extract was significantly improved as compared with that of common tofu. However, as shown in Table 4, the results of the 6-point scaling method for the 42 panelists who received the professional education showed that the tofu containing the willow leaf extract was 0.04% and 0.08% in appearance color, taste, texture, 0.12%, 0.16% and 0.2% concentration were not significantly different from the control group. Therefore, it can be seen that the concentration of the willow leaf extract which satisfies the shelf life, appearance color, taste, texture and overall acceptability is 0.04% to 0.08%.
또한, 본 발명의 바람직한 실시예에 따른 버드나무 잎 추출물을 함유하는 두부는 상기한 제조방법에 의하여 제조될 수 있다.The tofu containing the willow leaf extract according to a preferred embodiment of the present invention can be produced by the above-described preparation method.
본 발명의 버드나무 잎 추출물을 함유하는 두부 및 그 제조방법에 따르면, 두부의 저장성이 향상되고, 동시에 천연 추출물인 버드나무 잎의 고유의 맛과 향을 오래도록 지니는 두부를 제공할 수 있다.The tofu containing the willow leaf extract of the present invention and the preparation method thereof can provide the tofu which is improved in shelf life of the tofu and at the same time has the inherent taste and aroma of the willow leaf as a natural extract for a long time.
이하에서는 실시예를 통하여 본 발명을 더욱 상세히 설명하고자 한다. 다만, 이들 실시예는 오로지 본 발명을 예시하기 위한 것으로서, 본 발명의 범위가 이들 실시예에 의해 제한되는 것으로 해석되지는 않는다 할 것이다.Hereinafter, the present invention will be described in more detail with reference to Examples. It should be understood, however, that these examples are for illustrative purposes only and are not to be construed as limiting the scope of the present invention.
실시예Example 1 One
버드나무의 잎을 채취하여 건조기 60℃에서 1일(24시간) 건조한 것을 분쇄기로 분쇄한 후 메탄올을 분쇄물의 10배씩 첨가하였다. 상기 분쇄물이 혼합된 메탄올 용액에 대하여 상온(20-30℃)에서 24시간 추출하여 여과한 시료를 Rotary Evaporator를 이용하여 60℃에서 1차 감압 농축하였으며 2차 동결건조를 이용하여 분말화한 시료를 사용하였다. 대두 2,000g을 24시간 불려 20,000ml의 물을 넣어 분쇄한 후 여과하여 두유를 제조하였다. 만들어진 두유에 분말화한 시료를 대두 100g 기준으로 하기 표 1의 두부와 배합비와 같이 농도별로 첨가하였으며, 두유는 70-95℃로 유지하여 대두의 3%의 천연간수와 3%의 천일염을 넣고 3회 저어 5분간 응고시켰다. 준비된 성형틀에 여과포를 깔고 응고물을 부어 10분간 압착성형 하였다.The leaves of willow were picked and dried in a dryer at 60 ° C for 1 day (24 hours). The leaves were pulverized by a pulverizer, and methanol was added 10 times as much as the pulverized product. The methanol solution mixed with the pulverized material was extracted at room temperature (20-30 ° C) for 24 hours, and the filtered sample was first concentrated under reduced pressure at 60 ° C using a rotary evaporator. The pulverized sample Were used. 2,000 g of soybeans were added for 24 hours, and 20,000 ml of water was added thereto to be pulverized and then filtered to produce soybean milk. The soybean milk powder was added to the soybean milk at a concentration of 70-95 ° C, and 3% of natural soy sauce and 3% of saline were added. The beaker was allowed to solidify for 5 minutes. The filter cloth was laid on the prepared mold and the solidified material was poured and compression molded for 10 minutes.
실시예Example 2 2
버드나무의 잎을 채취하여 건조기 60℃에서 1일(24시간) 건조한 것을 분쇄기로 분쇄한 후 메탄올을 분쇄물의 10배씩 첨가하였다. 상기 분쇄물이 혼합된 메탄올 용액에 대하여 상온(20-30℃)에서 24시간 추출하여 여과한 시료를 Rotary Evaporator를 이용하여 60℃에서 1차 감압 농축하였으며, 감압 농축된 버드나무 잎 추출물에 헥산을 첨가하고 60℃의 조건에서 12시간 동안 용매 추출법을 수행하는 2차 추출 단계를 수행하였다. 이후 상기 추출물에 대하여 동결건조를 이용하여 분말화한 시료를 사용하였다. 대두 2,000g을 24시간 불려 20,000ml의 물을 넣어 분쇄한 후 여과하여 두유를 제조하였다. 만들어진 두유에 분말화한 시료를 대두 100g 기준으로 상기 표 1과 같이 농도별로 첨가하였으며, 두유는 70-95℃로 유지하여 대두의 3%의 천연간수와 3%의 천일염을 넣고 3회 저어 5분간 응고시켰다. 준비된 성형틀에 여과포를 깔고 응고물을 부어 10분간 압착성형 하였다.The leaves of willow were picked and dried in a dryer at 60 ° C for 1 day (24 hours). The leaves were pulverized by a pulverizer, and methanol was added 10 times as much as the pulverized product. The methanol solution mixed with the pulverized material was extracted at room temperature (20-30 ° C) for 24 hours, and the filtered sample was concentrated under reduced pressure at 60 ° C using a rotary evaporator. To the concentrated pressure-reduced willow leaf extract, And a second extraction step was performed in which solvent extraction was carried out at 60 DEG C for 12 hours. Then, the extract was powdered by lyophilization. 2,000 g of soybeans were added for 24 hours, and 20,000 ml of water was added thereto to be pulverized and then filtered to produce soybean milk. The soybean milk powder was added at a concentration of 70-95 ° C, and 3% of natural soy sauce and 3% of salted salmon were added. And solidified. The filter cloth was laid on the prepared mold and the solidified material was poured and compression molded for 10 minutes.
비교예Comparative Example 1: 버드나무 잎 추출물 첨가한 두부의 저장기간에 따른 탁도 변화 1: Changes in turbidity by storage period of tofu added with willow leaf extract
두부를 저장하는 동안에는 세균의 성장과 부패에 따른 점질물의 생성에 의해 침지액의 탁도가 증가하는 경향을 보인다. 표 2의 버드나무 잎 추출물 첨가 두부의 저장기간에 따른 탁도 변화에서 보듯이 탁도는 저장기간이 증가할수록 서서히 증가하는 경향을 보인다. 무첨가군은 9일차에서 0.5가 넘는 값을 나타내었으나, 첨가군에서는 12일차가 되어서 0.5에 도달하였다. During the storage of the tofu, the turbidity of the immersion liquid tends to increase due to the production of the viscous substance due to the growth and decay of bacteria. As shown in Table 2, turbidity increased gradually with increasing storage period, as seen from the turbidity change of the tofu added with willow leaf extract. The addition group showed a value of more than 0.5 in the 9th day, but reached 12 in the addition group and reached 0.5.
비교예Comparative Example 2: 버드나무 잎 추출물 첨가 두부의 저장기간에 따른 2: Effect of storage period of tofu 총균수Total number of bacteria 변화 change
30℃에서 저장시 하루가 지나면 104에서 107로 생균수가 증가한다. 상기 표 3의 버드나무 잎 추출물 첨가 두부의 저장기간에 따른 총균수 변화에 나타난 바와 같이 버드나무 잎 추출물을 첨가하여 제조한 두부는 일반 두부와 비교하여 저장성이 크게 향상됨을 알 수 있다.When stored at 30 ° C, the viable cell count increases from 10 4 to 10 7 after one day. As shown in the total bacterial number change according to the storage period of the willow leaf extract-added tofu of Table 3, it can be seen that the tofu prepared by adding the willow leaf extract greatly improves the storage stability.
비교예Comparative Example 3: 관능 비교 3: Sensory comparison
제조된 버드나무 잎 추출물 첨가 기능성 두부의 기호도를 평가하기 위해 외관, 색, 맛, 텍스쳐, 전반적 기호도 5가지 항목을 평가하였다. 전문적 교육을 받은 패널 42명을 대상으로 6점 척도법을 실시한 결과, 표 4의 관능 비교 결과에 나타난바와 같이 외관 색, 맛, 텍스쳐, 전반적 기호도에서 버드나무잎 추출물을 함유한 두부는 0.04%, 0.08%에서 점차 높아지는 것으로 나타났으며, 0.12%, 0.16%, 0.2%농도는 대조군과 유의적 차이가 없는 것으로 나타났다.In order to evaluate the preference of the functional tofu added with willow leaf extract, 5 items of appearance, color, taste, texture and general taste were evaluated. As a result of the 6-point scaling method for the 42 panelists who received the professionally trained panel, as shown in the sensory evaluation result of Table 4, the tofu containing the willow leaf extract in the appearance color, taste, texture and overall acceptability was 0.04%, 0.08 %, And 0.12%, 0.16% and 0.2% concentrations were not significantly different from the control group.
한편, 상기에서는 본 발명을 특정의 바람직한 실시예에 관련하여 도시하고 설명하였지만, 이하의 특허청구범위에 의해 마련되는 본 발명의 기술적 특징이나 분야를 이탈하지 않는 한도 내에서 본 발명이 다양하게 개조 및 변화될 수 있다는 것은 당업계에서 통상의 지식을 가진 자에게 명백한 것이다.While the present invention has been particularly shown and described with reference to preferred embodiments thereof, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be apparent to those skilled in the art that changes may be made.
Claims (8)
버드나무 잎을 메탄올 용매로 추출하는 버드나무 잎 추출물을 생성하는 단계;
상기 버드나무 잎 추출물을 증류하는 단계;
상기 두유에 상기 버드나무 잎 증류물을 혼합하여 두유 혼합물을 얻는 혼합단계; 및
상기 두유 혼합물에 응고제를 투입하고 성형틀에 투입하여 압착 성형하는 성형 단계;를 포함하는 버드나무 잎 추출물을 함유하는 두부의 제조방법.
Crushing the soybeans and adding heat to the soybeans to separate them into soybean milk and soybean oil;
Producing willow leaf extract which extracts willow leaves with a methanol solvent;
Distilling the willow leaf extract;
Mixing the soybean oil with the willow leaf distillate to obtain a soybean milk mixture; And
Adding a coagulant to the soymilk mixture, and injecting the coagulant into a mold to perform compression molding; and a method of manufacturing a tofu containing a willow leaf extract.
버드나무의 잎을 채취하여 건조기에서 50℃~60℃의 온도에서 20~24시간 건조하고 분쇄기로 분쇄하여 분쇄물을 생성하는 단계를 더 포함하는 것을 특징으로 하는 버드나무 잎 추출물을 함유하는 두부의 제조방법.
The method of claim 1, wherein the step of producing the willow leaf extract comprises:
The method according to claim 1, further comprising a step of picking up leaves of willow and drying in a drier at a temperature of 50 to 60 DEG C for 20 to 24 hours and pulverizing the pulverized product by a pulverizer to produce a pulverized product. Gt;
상기 분쇄물에 메탄올 용매를 중량비 기준으로 1:10의 비율로 첨가하고 상온에서 20~24시간 추출하는 단계를 더 포함하는 것을 특징으로 하는 버드나무 잎 추출물을 함유하는 두부의 제조방법.
3. The method of claim 2, wherein the step of producing the willow leaf extract comprises:
Further comprising the step of adding a methanol solvent to the pulverized product at a ratio of 1:10 by weight and extracting the pulverized product at room temperature for 20 to 24 hours.
상기 추출물을 증류기를 이용하여 50℃~60℃에서 1차로 감압 농축한 후 2차로 동결건조하여 분말화하는 단계를 더 포함하는 것을 특징으로 하는 버드나무 잎 추출물을 함유하는 두부의 제조방법.
4. The method of claim 3, wherein producing the willow leaf extract comprises:
Further comprising the step of first concentrating the extract at a reduced pressure at 50 ° C to 60 ° C using a distiller, followed by lyophilization by secondary lyophilization to obtain a powder of tofu containing the extract of willow leaf.
70 내지 100% 메탄올 용매로 추출한 추출물인 것을 특징으로 하는 버드나무 잎 추출물을 함유하는 두부의 제조방법.
2. The method according to claim 1,
Wherein the extract is extracted with 70 to 100% methanol solvent.
상기 콩 100 중량부에 대하여, 버드나무 잎 추출 분말 0.04 내지 0.08 중량부 및 응고제 0.1~0.3 중량부인 것을 특징으로 하는 버드나무 잎 추출물을 함유하는 두부의 제조방법.
5. The method of claim 4,
0.04 to 0.08 parts by weight of willow leaf extract powder and 0.1 to 0.3 parts by weight of a coagulant, based on 100 parts by weight of the soybean.
상기 콩 100 중량부에 대하여, 버드나무 잎 추출 분말 0.08 중량부 및 응고제 0.1~0.3 중량부인 것을 특징으로 하는 버드나무 잎 추출물을 함유하는 두부의 제조방법.
5. The method of claim 4,
Characterized in that 0.08 parts by weight of willow leaf extract powder and 0.1-0.3 parts by weight of a coagulant are added to 100 parts by weight of the soybean.
A tofu containing willow leaf extract prepared according to the process of any one of claims 1 to 7.
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| JPH10167977A (en) * | 1996-12-11 | 1998-06-23 | Iwao Amada | Agent for health using salicaceous plant |
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