Description:Field of the invention
The primary objective of this invention is tofu with flaxseed integration for nutritional enrichment and method thereof. Tofu is given a distinctive twist by adding flaxseed, which adds fibre and omega-3 fatty acids to its nutritional profile.
Background of the Invention
References which are cited in the present disclosure are not necessarily prior art and therefore their citation does not constitute an admission that such references are prior art in any jurisdiction. All publications, patents and patent applications herein are incorporated by reference to the same extent as if each individual or patent application was specifically and individually indicated to be incorporated by reference.
Soybeans are the source of tofu, a popular vegan protein source and a necessary component of plant-based diets. However, the kingdom of plants provides very little in the way of omega-3 fatty acids; just a few seeds contain these molecules. With the addition of flaxseed to the tofu-making process, a comprehensive and high-nutrient blend is produced that provides an excellent source of omega-3 fatty acids in addition to the necessary soy protein.
A novel food product called flax tofu is revolutionizing nutrition and flavour. Owing to soybeans' high protein content, affordability, and accessibility, soy products may offer a solution. Tofu is a well-known product among the numerous made from soybeans. Since soybeans and sesame seeds are easily produced, using them together to make tofu will benefit to save foreign exchange while lowering the nation's overreliance on imported soybeans. The anti-nutrients phytate and oxalate found in the seed hulls of raw soybean and flax seeds can influence a person's capacity to absorb minerals. It increases the availability of calcium, magnesium, manganese, copper, and iron. But prior studies have demonstrated that Anti-nutrients can be significantly reduced by processing techniques as soaking, boiling, fermentation, and germination. Soybeans contain a trypsin inhibitor, which is removed by cooking or dry heating. Soybeans with heat treatment have higher protein digestibility and hence higher nutritional value. Including of Additionally, flax seed helps to increase the availability of amino acids, especially lysine (which flax seed lacks) and methionine (which soybeans lack). Moreover, it raises vitamin E. Besides, since tofu is inherently lactose-free, it's a wonderful substitute for people who are lactose intolerant. It is a plant-based form of protein made from soybeans that may be used in a variety of recipes in place of dairy. Individuals who are lactose intolerant are advised to consume soy products such as edamame and tofu. Plant-based milk substitutes have become more popular in recent years, and they can be an affordable option for those in developing nations with low incomes and in areas with limited access to cow's milk. Though many of these milk substitutes are more appealing to customers who are health concerned because they have functionally active ingredients with health-promoting qualities, they often lack the nutritional balance of bovine milk. Research is being done on cutting edge non-thermal processing techniques to address issues with the end product's sensory acceptability, nutritional completeness, emulsion stability, and shelf life. Flax Tofu is a delicious way to overcome lactose intolerance and support vegan diets. Flax Tofu adds a nutty flavour and creamy texture to stir-fries and salads alike. Flax Tofu is the perfect combination of health and flavour, so wave goodbye to dietary restrictions and welcome to a world of delectable options. Flaxseed has four times more omega-3 than omega-6, or a highly ideal omega-6 to omega-3 ratio of 0.25. Considering that soy has a less favorable ratio, this makes it a healthier alternative. Compared to soy, flaxseed offers more health advantages due to its higher content of both soluble and insoluble fibre. Tofu may have its nutritional worth increased by adding flaxseed. Because flaxseed has lignans, soluble fibre, phenolic compounds, high-quality protein, and alpha-linolenic acid, it may be used as a functional food source.
Flaxseed has a protein concentration that is similar to soy proteins and is high in arginine, aspartic acid, and glutamic acid, but low in lysine. Flaxseed proteins are a great complement to tofu since they also show antifungal qualities against a variety of fungus. Because flaxseeds have an amino acid profile and nutritional value similar to soy proteins, they are a better option than regular tofu. Flaxseed is high in fibre, omega-3 fatty acids, and lignans, a kind of polyphenol that has been connected to a decreased chance of acquiring diseases including osteoporosis, heart disease, and breast cancer. Antioxidant qualities found in lignans can help shield your cells from harm. In addition to being a helpful supplement to a vegetarian or vegan diet, flaxseed is also a wonderful source of high-quality plant protein. Additionally, it contains a lot of potassium, which is necessary for the proper functioning of muscles and cells as well as the maintenance of normal blood pressure. This flaxtofu is a novel way to solve two common dietary issues: lactose intolerance and the lack of omega-3 fatty acids in vegan diets. It is a tasty and healthy food product that is made with flaxseed.
Several patents have been issued for tofu but none of these are related to the present invention. For example, US9131726B2 discloses and formed from a stable, defatted whole grain flour derived from Salvia hispanica L. whole ground seed using a suitable solvent that is free of cyanogenic glycosides, vitamin antagonists, and gluten. The composition includes minerals, about 30% wt/wt protein, about 30-40% insoluble fiber and about 2-3% of fructo-oligosaccarides.
Another patent, CN101715928B discloses a manufacturing method of Konjac tofu without particular smell, using compound coagulant consisting of carbonate, calcium hydroxide and phosphate. The application of the compound coagulant does not change the traditional fabricating method of the Konjac tofu, but the Konjac tofu heat-solidifying method needs to adopt high temperature (greater than 100 DEG C) to process; the Konjac tofu thus obtained has the same gel strength and structure without affecting the presence of edible alkali taste; and the Konjac tofu does not need to be washed repeatedly, thus improving the edible quality of Konjac tofu, simplifying the manufacturing procedure, and reducing water dosage.
Another patent, CN102239928B discloses a method for manufacturing five-bean dried tofu, and the method comprises the following steps: 1. taking good-quality dry beans, dipping for 12-15 hours after cleaning, decontaminating, jordaning and filtering; 2. taking dry mixed beans, dipping, preliminarily grinding, jordaning again in a vertical colloid mill and filtering; and 3. mixing filtrates obtained in the step 1 and the step 2, carrying out once marinating, twice stewing in soy sauce, twice pressing and the like. According to the method, the problem of single raw material can be solved, and various types of beans are collocated to form a product trophic structure system with relative balanced nutrition by use of health promotion principle. The secondary shaping technology of the dried tofu is improved, so that the product has the advantages of better texture toughness and firmer pattern structure, and the problem that the bean product is difficult to shape can be solved. The five-bean dried tofu is packaged into a strip shape by use of a full-automatic stretch film packaging machine to achieve the purposes of improving the appearance shape and improving the efficiency by 10 times.
Another patent, CN102907507B discloses discloses a making method of a dried tofu, which is prepared from the following raw materials in parts by weight: 1500-1600 parts of soybean, 10-12 parts of asparagus, 60-80 parts of peanut kernels, 10-15 parts of the roots of red-rooted salvia, 10-12 parts of fresh rhizoma phragmitis, 10-12 parts of horsetail, 10-12 parts of coprinus comatus, 10-12 parts of shanlu vegetable, 10-12 parts of radix angelicae, 10-12 parts of cress, 10-12 parts of cushaw flower, 10-12 parts of potentilla chinensis, 20-30 parts of chilli and 5-8 parts of pitaya flower; a plurality of wild vegetables and medicinal and edible traditional Chinese medicine health care components are added in raw materials of the dried tofu, wherein the roots of red-rooted salvia have the function of invigorating the circulation of blood and no side effects even if being taken for a long time and is capable of preventing and treating cardiovascular and cerebrovascular diseases and preventing and resisting cancers and good for health. Meanwhile, the repeated milling techniques are used in the invention, bean dregs are reduced, and the dietary fiber in the bean dregs is added in the soybean milk, so that the dried tofu is good for human gastrointestinal peristalsis and helpful to defecating; the brine is provided with various traditional spices and is also provided with ginseng and the like, so that the dried tofu has the effects of enhancing the human body immunity and prolonging the life.
Another patent, CN101283790B provides a method for preparing frozen bean curd, which relates to the preparation method of bean products. The technical scheme adopted by the invention is that Chinese medicinal materials are added into soybean milk in a pot while steaming frozen bean curd in the preparation of the frozen bean curd; the effective components in the Chinese medicinal materials are integrated into the frozen bean curd through steam; the honeycomb holes formed in the frozen bean curd can sufficiently absorb the components in the Chinese medicinal materials; and a sugar solution with different accessories added therein is applied on the surface of the frozen bean curd. The frozen bean curd prepared by the method has the advantages of long fresh-keeping time, good color, good taste and rich nourishment, and has the effects of treating diseases and protecting health.
Another patent, CN108835628B relates to the preparation method of the weight-losing meal replacement powder is characterized in that the weight-losing meal replacement powder is prepared from the following components in parts by weight: wherein the coconut powder is used as a functional component of oil and fat; the dietary fiber substances comprise Plantago ovata forsk seed shells and chia seeds, and the weight ratio of the Plantago ovata forsk seed shells to the chia seeds is 1-2: 1-2; the fruit and vegetable powder comprises the following raw materials in parts by weight: 0.1-0.2 part of blackberry, 0.1-0.2 part of cranberry, 0.1-0.2 part of apple, 0.1-0.2 part of red date, 0.1-0.2 part of juicy peach, 0.1-0.2 part of banana, 0.04-0.1 part of snow pear, 0.1-0.2 part of sweet orange, 0.04-0.1 part of kiwi fruit, 0.1-0.2 part of strawberry, 0.04-0.1 part of lemon, 0.1-0.2 part of grapefruit, 0.1-0.2 part of pawpaw, 0.04-0.1 part of carrot, 0.1-0.2 part of yellow pepper, 0.1-0.2 part of cabbage, 0.04-0.1 part of celery, 0.1-0.2 part of rye, 0.1-0.2 part of pumpkin, 0.1-0.2 part of spinach, 0.1-0.2 part of broccoli, 0.04-0.2 part of green cabbage and 0.2 part of red cabbage.
SUMMARY OF INVENTION
This summary is not a comprehensive overview of the disclosure and does not reflect the main/essential features of the establishment or specify the scope of the establishment. Its sole purpose is to present some of the concepts presented here in a simpler way as a precursor to more detail.
In the invention, the creation of FlaxTofu, a nutrient-dense product that combines the health benefits of soybeans and flaxseeds. The process begins with manually cleaning and soaking the soybeans, followed by grinding and extracting soya milk. This soya milk is then heated, cooled, and coagulated using a coagulant made from potash alum. The resulting curds are filtered, pressed, and shaped into tofu. Concurrently, flaxseeds are ground and sieved to produce flaxseed flour, which is incorporated into the tofu either before or after coagulation to enhance its nutritional profile. The result is a versatile, protein-rich product that delivers the combined benefits of soy and flax, offering a healthy and innovative alternative in the tofu market.
Herein enclosed a tofu with flaxseed integration. A method for the preparation of the with flaxseed integration for nutritional enrichment comprising the steps of:
cleaning the soybeans to remove any debris, dirt, or impurities;
soaking the cleaned soybeans in water in a ratio of 1:3 (water to dry soybeans) for 12 hours;
separating the husk from the soybeans through flotation after soaking;
grinding the soaked soybeans to form a slurry;
filtering or centrifuging the soybean slurry to extract soya milk;
grinding and sieving flaxseed to obtain flaxseed flour separately;
incorporating the flaxseed flour into the soya milk;
heating the soya milk at 90°c for 10 minutes;
allowing the heated soya milk to cool down and then storing it at 4°c overnight;
preparing the coagulant by dissolving 1.3 parts potash alum in 10 ml of water;
adding the coagulant to the soya milk;
letting the soya milk coagulate to form curds;
filtering the coagulated mixture through a muslin cloth to separate the whey from the curds;
pressing the curd for 1 hour to remove excess whey and form a firm block; and
cutting and shaping the pressed curd to form the final flaxtofu product.
The maximum percent of Carbohydrate content was recorded in the sample 3 (7.84) followed by sample 2 (5.42) and sample 1 (2.91).
The maximum percent of fat content was recorded in in the sample of sample 3 (12.31) followed by sample 2 (9.67) and sample 1 (6.12).
The maximum Protein Content was recorded in the the sample of sample 3 (10.56) followed by sample 2 (9.22) and sample 1 (7.54).
The maximum Dietary Fiber Content was sample 3 (10.56) followed by sample 2 (9.22) and sample 1 (7.54).
The sample 3 (4.16) followed by sample 2 (3,13) and sample 1 (2.92).
The maximum moisture percent was recorded in the sample of sample 3 (71.36) followed by sample 2 (68.45) and sample 1 (65.32).
These and other aspects of the embodiments herein will be better appreciated and understood when considered in concurrence with the following explanation and the accompanying drawings. It should be understood, however, that the following descriptions, while indicating preferred embodiments and numerous specific details thereof, are given by way of illustration and not of limitation. Many changes and modifications may be made within the scope of the embodiments herein without departing from the spirit thereof, and the embodiments herein include all such modifications.
OBJECTIVES OF INVENTION
The primary objective of this invention is tofu with flaxseed integration and method thereof.
Another object of the present invention is to prepare tofu.
Another object of the present invention is to prepare tofu with flaxseed.
These and other objects and advantages of the present invention will become readily apparent from the following detailed description.
Brief summary of the figures
The illustrated embodiments of the subject matter will be understood by reference to the drawings, wherein like parts are designated by like numerals throughout. The following description is intended only by way of example, and simply illustrates certain selected embodiments of devices, systems, and methods that are consistent with the subject matter as claimed herein, wherein:
Figure 1: Pictures of prepared Flaxtofu
The figures and tables depict embodiments of the present subject matter for the purposes of illustration only. A person skilled in the art will easily recognize from the following description that alternative embodiments of the structures and methods illustrated herein may be employed without departing from the principles of the disclosure described herein.
DETAILED DESCRIPTION
The detailed description of various exemplary embodiments of the disclosure is described herein with reference to the accompanying drawings. It should be noted that the embodiments are described herein in such details as to clearly communicate the disclosure. However, the amount of details provided herein is not intended to limit the anticipated variations of embodiments; on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the scope of the present disclosure as defined by the appended claims.
It is also to be understood that various arrangements may be devised that, although not explicitly described or shown herein, embody the principles of the present disclosure. Moreover, all statements herein reciting principles, aspects, and embodiments of the present disclosure, as well as specific examples, are intended to encompass equivalents thereof.
The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments. As used herein, the singular forms “a",” “an” and “the” are intended to include the plural forms as well, unless the context clearly indicates otherwise. It will be further understood that the terms “comprises,” “comprising,” “includes” and/or “including,” when used herein, specify the presence of stated features, integers, steps, operations, elements and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components and/or groups thereof.
It should also be noted that in some alternative implementations, the functions/acts noted may occur out of the order noted in the figures. For example, two figures shown in succession may, in fact, be executed concurrently or may sometimes be executed in the reverse order, depending upon the functionality/acts involved.
In addition, the descriptions of "first", "second", “third”, and the like in the present invention are used for the purpose of description only, and are not to be construed as indicating or implying their relative importance or implicitly indicating the number of technical features indicated. Thus, features defining "first" and "second" may include at least one of the features, either explicitly or implicitly.
Unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which example embodiments belong. It will be further understood that terms, e.g., those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the relevant art and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.
In some embodiments of the present invention, the invention pertains to a sophisticated method for producing FlaxTofu, a nutritionally fortified tofu variant that synergistically combines the benefits of soybeans and flaxseeds.
In some embodiments of the present invention, post soaking, the husks are separated through flotation, and the soybeans are ground into a slurry. This slurry is then subjected to filtration or centrifugation to extract pure soya milk. The soya milk is heated to 90°C for 10 minutes, then cooled and stored at 4°C overnight to stabilize.
In some embodiments of the present invention, a coagulant, prepared by dissolving 1.3 parts potash alum in 10 ml of water, is added to the soya milk, inducing coagulation to form curds. The curds are filtered through a muslin cloth to separate the whey, then pressed for one hour to achieve a firm texture.
In some embodiments of the present invention, flaxseeds are ground and sieved to produce flaxseed flour, which is incorporated into the tofu mixture either before or after the coagulation step.
In some embodiments of the present invention, this integration of flaxseed flour enriches the tofu with additional protein, antioxidants, vitamins, and minerals, resulting in a nutrient-dense product that offers enhanced health benefits and a unique flavour profile, setting it apart in the tofu market.
Herein enclosed a tofu with flaxseed integration. A method for the preparation of the tofu with flaxseed integration for nutritional enrichment comprising the steps of:
cleaning the soybeans to remove any debris, dirt, or impurities;
soaking the cleaned soybeans in water in a ratio of 1:3 (water to dry soybeans) for 12 hours;
separating the husk from the soybeans through flotation after soaking;
grinding the soaked soybeans to form a slurry;
filtering or centrifuging the soybean slurry to extract soya milk;
grinding and sieving flaxseed to obtain flaxseed flour separately;
incorporating the flaxseed flour into the soya milk;
heating the soya milk at 90°c for 10 minutes;
allowing the heated soya milk to cool down and then storing it at 4°c overnight;
preparing the coagulant by dissolving 1.3 parts potash alum in 10 ml of water;
adding the coagulant to the soya milk;
letting the soya milk coagulate to form curds;
filtering the coagulated mixture through a muslin cloth to separate the whey from the curds;
pressing the curd for 1 hour to remove excess whey and form a firm block; and
cutting and shaping the pressed curd to form the final flaxtofu product.
The maximum percent of Carbohydrate content was recorded in the sample 3 (7.84) followed by sample 2 (5.42) and sample 1 (2.91).
The maximum percent of fat content was recorded in in the sample of sample 3 (12.31) followed by sample 2 (9.67) and sample 1 (6.12).
The maximum Protein Content was recorded in the the sample of sample 3 (10.56) followed by sample 2 (9.22) and sample 1 (7.54).
The maximum Dietary Fiber Content was sample 3 (10.56) followed by sample 2 (9.22) and sample 1 (7.54).
The sample 3 (4.16) followed by sample 2 (3,13) and sample 1 (2.92).
The maximum moisture percent was recorded in the sample of sample 3 (71.36) followed by sample 2 (68.45) and sample 1 (65.32).
EXAMPLE
EXAMPLE 1
EXPERIMENTAL DETAILS
1. Cleaning (Manual):
The process began by manually cleaning the soybeans to remove any debris, dirt, or impurities.
2. Soaking:
The cleaned soybeans were soaked in water in a ratio of 1:3 (water to dry soybeans) for 12 hours.
3. Flotation:
After soaking, the husk was separated from the soybeans through flotation.
4. Grinding:
The soaked soybeans were ground to form a slurry.
5. Filtration/Centrifugation:
The soybean slurry was filtered or centrifuged to extract soya milk.
6. Heating:
The soya milk was heated at 90°C for 10 minutes.
7. Cooling:
The heated soya milk was allowed to cool down and then stored at 4°C overnight.
8. Adding Coagulant:
The coagulant was added to the soya milk. The coagulant was prepared by dissolving 1.3 parts potash alum in 10 ml of water.
9. Coagulation:
The soya milk was left to coagulate to form curds.
10. Filtration through Muslin Cloth:
The coagulated mixture was filtered through a muslin cloth to separate the whey from the curds.
11. Pressing the Curd:
The curd was pressed for 1 hour to remove excess whey and form a firm block.
12. Cutting & Shaping:
The pressed curd was cut and shaped to form the final FlaxTofu product.
13. Preparation of Flaxseed Flour:
Concurrently, flaxseed was ground and sieved to obtain flaxseed flour.
14. Incorporating Flaxseed Flour:
The flaxseed flour was incorporated into the process before or after the coagulation step, depending on the desired consistency and nutritional profile of the FlaxTofu.
This method outlined the steps required to produce FlaxTofu, combining the nutritional benefits of soybeans and flaxseeds.

EXAMPLE 2
Results
Carbohydrate Content:
Maximum percent was recorded in the sample of sample 3 (7.84) followed by sample 2 (5.42) and sample 1 (2.91).
Fat content
Maximum percent was recorded in the sample of sample 3 (12.31) followed by sample 2 (9.67) and sample 1 (6.12).
Protein Content
Maximum percent was recorded in the sample of sample 3 (10.56) followed by sample 2 (9.22) and sample 1 (7.54).
Dietary Fiber Content
Maximum percent was recorded in the sample of sample 3 (10.56) followed by sample 2 (9.22) and sample 1 (7.54).
Ash content
Maximum percent was recorded in the sample of sample 3 (4.16) followed by sample 2 (3,13) and sample 1 (2.92).
Moisture Content
Maximum moisture percent was recorded in the sample of sample 3 (71.36) followed by sample 2 (68.45) and sample 1 (65.32).
According to the results of the study examining the effects of adding flaxseed to tofu, the nutritional profile of the combined product significantly improved. By adding flaxseed, the protein content of the tofu was significantly increased, increasing its usefulness as a source of plant-based protein. Moreover, the flaxseed infusion imparted significant quantities of omega-3 fatty acids, including alpha-linolenic acid (ALA), which is recognised for its inflammatory and cardiovascular effects. The flaxseed fortification resulted in a higher dietary fibre content, which enhanced the nutritional value of the tofu mix and may have advantages for digestive health and satiety. These results highlight the flaxseed-enriched tofu's potential as a nutrient-dense food choice, especially for people who want to improve their intake of vital nutrients and promote overall health.
ADVANTAGES OF THE INVENTION:
• Tofu that has been infused with flaxseed has an enhanced nutritional profile that includes antioxidants, fibre, and omega-3 fatty acids.
• Increased antioxidant activity in tofu made with flaxseed shields cells from oxidative damage.
• Phytoestrogens in flaxseeds may contribute to hormonal regulation when integrated into tofu.
• A little flaxseed added increases the amount of fibre in tofu, which helps with weight control and digestive health.
• The increasing need for wholesome, sustainable plant-based proteins is met by tofu enriched with flaxseed.
, Claims:1) A tofu with flaxseed integration.
2) A method for the preparation of the tofu as claimed in claim 1, wherein said preparation of tofu with flaxseed integration for nutritional enrichment comprising the steps of:
a) cleaning the soybeans to remove any debris, dirt, or impurities;
b) soaking the cleaned soybeans in water in a ratio of 1:3 (water to dry soybeans) for 12 hours;
c) separating the husk from the soybeans through flotation after soaking;
d) grinding the soaked soybeans to form a slurry;
e) filtering or centrifuging the soybean slurry to extract soya milk;
f) grinding and sieving flaxseed to obtain flaxseed flour separately;
g) incorporating the flaxseed flour into the soya milk;
h) heating the soya milk at 90°c for 10 minutes;
i) allowing the heated soya milk to cool down and then storing it at 4°c overnight;
j) preparing the coagulant by dissolving 1.3 parts potash alum in 10 ml of water;
k) adding the coagulant to the soya milk;
l) letting the soya milk coagulate to form curds;
m) filtering the coagulated mixture through a muslin cloth to separate the whey from the curds;
n) pressing the curd for 1 hour to remove excess whey and form a firm block; and
o) cutting and shaping the pressed curd to form the final flaxtofu product.
3) The method as claimed in claim 2, wherein maximum percent of Carbohydrate content was recorded in the sample 3 (7.84) followed by sample 2 (5.42) and sample 1 (2.91).
4) The method as claimed in claim 2, wherein maximum percent of fat content was recorded in in the sample of sample 3 (12.31) followed by sample 2 (9.67) and sample 1 (6.12).
5) The method as claimed in claim 2, wherein maximum Protein Content was recorded in the the sample of sample 3 (10.56) followed by sample 2 (9.22) and sample 1 (7.54).
6) The method as claimed in claim 2, wherein maximum Dietary Fiber Content was sample 3 (10.56) followed by sample 2 (9.22) and sample 1 (7.54).
7) The method as claimed in claim 2, wherein sample 3 (4.16) followed by sample 2 (3,13) and sample 1 (2.92).
8) The method as claimed in claim 2, wherein Maximum moisture percent was recorded in the sample of sample 3 (71.36) followed by sample 2 (68.45) and sample 1 (65.32).