CN217471785U

CN217471785U - Household heating type bean curd making device

Info

Publication number: CN217471785U
Application number: CN202121334066.6U
Authority: CN
Inventors: 金弘培
Original assignee: Individual
Current assignee: Individual
Priority date: 2021-04-13
Filing date: 2021-06-16
Publication date: 2022-09-23
Anticipated expiration: 2031-06-16
Also published as: KR20230156291A; KR102660321B1; KR20220141764A; KR20220141441A; WO2022220563A1; CN115191847A; KR20220141763A

Abstract

The present invention relates to a household heating type bean curd manufacturing apparatus and a method for manufacturing bean curd manufactured by the same, in which, when bean is crushed in a household cooking device having a cutter and an electric heater, the amount of bean curd refuse to be discarded is reduced by controlling the RPM of a motor, thereby increasing the total amount of bean curd to be manufactured, compared with the conventional art. Above-mentioned the utility model discloses a domestic operating panel who adds hot type bean curd making device has tender bean curd button at least, the bean curd button, after the people puts into beans and the water of predetermineeing the capacity to above-mentioned culinary art container, select above-mentioned tender bean curd button, under the circumstances of bean curd button, above-mentioned control circuit portion heats, reach preset temperature up to the inside temperature of above-mentioned culinary art container, make above-mentioned power generator rotate at predetermined rotational speed grade within range, in the drive time of predetermineeing, make above-mentioned power generator according to the drive of executing repeatedly of predetermineeing the cycle and stop making the bean powder junk.

Description

Household heating type bean curd making device

Technical Field

The present invention relates to a home heating type bean curd maker, and more particularly, to a home heating type bean curd maker and a method for making bean curd using the same, in which one or more bean curd-related foods such as soft bean curd or bean curd can be made using a home cooking device provided with a cutter and an electric heater.

Background

In general, bean curd products are the most popular processed products among foods made of beans, and can be said to be representative foods rich in high-quality vegetable proteins.

The method for preparing the above-mentioned bean curd will be explained. Washing the beans, soaking the beans in water for 7-8 hours in summer, soaking the beans in water for 12 hours in winter, and then adding water little by little and putting the beans into a grinder to grind the beans. This is called bean curd refuse, which is boiled directly in a pot or heated by steam blown from a boiler. Due to this heating, the fishy smell of the bean is removed and a large amount of protein is dissolved in the bean curd refuse. If the heating is finished, putting the soybean milk into a gunny bag and filtering the soybean milk to separate the soybean milk into soybean milk and soybean curd residue.

In this case, if the temperature of the bean curd refuse is too low, it is difficult to extrude, and therefore, the soybean milk is filtered while hot to extrude as much soybean milk as possible. If the soybean milk is cooled to about 70-80 ℃, a coagulant is added. Conventionally, brine (a salty and bitter soup in which salt is dissolved and the main component is magnesium chloride) has been used as a coagulant, and in recent years, a powdery coagulant containing calcium sulfate as the main component has been used.

If coagulant is put in, protein in the soybean milk will be coagulated, so, after it is directly left for a while, clear upper water is scooped out and discarded, the coagulated matter precipitated at the lower side is poured into a cotton-spread box perforated with small holes at four sides, and then the lid is closed and pressed with pressing stone to remove water through the small holes. If the bean curd is fully solidified, the box is directly put into water, the box is taken out of the water, and the bean curd is soaked in the water for a while. In this way, the excess coagulant is completely removed, and the taste is improved. The cut bean curd was cut appropriately to obtain a finished bean curd, wherein the edible part per 100g of the finished bean curd was 84kcal, and the finished bean curd contained water 82.8%, protein 9.3g, lipid 5.6g, ash 0.9g, sugar 1.4g, fiber 0.2g, calcium 126mg, phosphorus 140mg, iron 1.5mg, sodium 5mg, potassium 90mg, vitamin B10.03mg, vitamin B20.02mg, and nicotinic acid 0.2 mg.

However, the above-mentioned conventional bean curd is mainly mass-produced by bean curd manufacturing factories or stores for sale to consumers due to complicated manufacturing processes and facilities, and thus, there is a limit to individually manufacture bean curd or bean curd-related food products for each family.

On the other hand, in mass media such as television and newspaper, it is often reported that due to improper storage of food materials, use of inferior materials, poor cleaning of manufacturing equipment, etc., escherichia coli in tofu products detected by the hygiene inspection results of tofu manufacturers is several times of the standard value, so that anxiety of each household consumer tends to increase.

In order to meet the demands of consumers, there has been continuously developed and sold a bean curd maker which can directly and conveniently make bean curd-related products for eating per household, for example, korean utility model laid-open publication No. 20-0250843 (10/05/2001) discloses a blade part fixedly-coupling type home heating type bean curd maker in which a rotation shaft of a driving motor is doubly separated to prevent a burden from being applied to the driving motor and a blade is not fixedly coupled to a body, whereby a user can easily clean a filter net and prevent a safety accident, thereby eliminating inconvenience of mounting a blade part.

Also, korean patent laid-open publication No. 10-1211580 (12/06/2012) discloses a bean curd preparation apparatus using raw beans or wet beans, which is capable of providing a bean curd preparation apparatus that simultaneously crushes and crushes raw beans and wet beans by one driving motor and separates bean curd refuse and soybean milk by a centrifugal separator, thereby providing a high-speed bean curd preparation operation and an improved productivity, and in particular, improving the working environment by integrating and miniaturizing the apparatus.

Also, korean patent laid-open publication No. 10-1461618 (11/07/2014) discloses a household bean curd maker in which fresh bean curd is automatically made when a consumer puts beans and water in a home or restaurant, so that bean curd having a pleasant taste can be directly made compared to the taste of bean curd mass-produced, and thus, a user can conveniently use the bean curd without soaking the dried beans in water and finely grind the beans to directly eat the fresh bean curd.

Also, korean laid-open patent publication No. 10-2208213 (21/01/2021) discloses a home-use bean curd maker that can make bean curd, soybean milk, and bean curd refuse from beans more easily and easily, and can reduce the number of production processes and time compared to conventional bean curd production methods.

However, in the above-mentioned conventional art, when beans are heated, heating and crushing are performed in 2 steps, and therefore, the entire heating time is relatively long, or a driving part and a control part need to be disposed on the upper part of the entire apparatus in order to solve water-proofing, or the entire structure becomes complicated, so that cooking becomes inconvenient and a minor trouble is easily caused.

In addition, when bean curd is produced using a conventional bean curd producing apparatus, the total amount of bean curd and the size of bean curd are small, and when the soymilk is heated to at least 80 ℃ or more using a packaged heater, the heating area of the soymilk is small, and as a result, only the temperature of the bottom of the container adjacent to the heater rapidly rises and burns proteins contained in the soymilk to produce a nausea and bitterness taste, and thus the tofu cannot be eaten.

SUMMERY OF THE UTILITY MODEL

The present invention has been made to solve the above-described problems of the prior art, and an object of the present invention is to provide a household heating type bean curd maker and a method for making bean curd made thereby, in which when bean is crushed in a household cooking apparatus having a cutter and an electric heater, the amount of discarded bean curd refuse is reduced by controlling the RPM of a motor, thereby increasing the total amount of bean curd made.

Another object of the present invention is to provide a home heating type bean curd maker and a method for making bean curd using the same, which can increase the total amount of bean curd to be made by reducing the amount of bean curd refuse to be discarded by adjusting the type, order and content of a coagulant in a process of heating and pulverizing beans in a home cooking appliance having a cutter and an electric heater, compared to the conventional art.

As mentioned above the utility model discloses a domestic hot type bean curd making devices that adds of utility model's characterized in that includes: a container part 100 including a cooking container 110, a blade 160 and a heater 170, wherein the cooking container 110 has an open upper portion and a closed lower portion so as to put in or discharge food through the upper portion, the blade 160 is provided inside the cooking container 110 for pulverizing cooking materials inside the cooking container 110, and the heater 170 is provided at an outer bottom surface portion of the cooking container 110 for heating the cooking container 110; a main body 200 provided on a bottom surface of the container 100 and including a power generator 240 for rotating the blade 160 by a predetermined rotational force; and a control unit 300 including an operation panel 310 and a control circuit 340, wherein the operation panel 310 is disposed inside the main body 200, one or more cooking menu buttons and cooking control buttons are disposed on an outer surface of the main body 200, the control circuit 340 controls the operation of the heater 170, the operation of the power generator 240, or both the heater 170 and the power generator 240 according to a cooking command or a cooking control command generated by a user operating the operation panel 310, the operation panel 310 is provided with at least a soft bean curd button or a soybean curd button, or both the soft bean curd button and the soybean curd button, and the control circuit 340 heats the cooking container 110 after a user puts a predetermined amount of beans and water into the cooking container and when the user selects the soft bean curd button or the soybean curd button, until the internal temperature of the cooking container 110 reaches a predetermined temperature, the power generator 240 is rotated within a predetermined rotation speed range, and the power generator 240 is repeatedly driven and stopped at a predetermined period for a predetermined driving time to produce bean fragments.

Furthermore, the utility model discloses an utilize domestic hot type bean curd making device's bean curd preparation method of heating characterized in that, including following step: a user presses a soft bean curd button or a bean curd button provided on an operation panel 310 after putting beans and water of a predetermined volume into a cooking container 110, the operation panel 310 is provided on a main body 200, and the main body 200 is fastened to a bottom surface of the cooking container 110; the control circuit part 340 provided in the main body 200 heats the heater 170 provided in the outer bottom surface portion of the cooking container 110 until the internal temperature of the cooking container 110 reaches a predetermined temperature; rotating a power generator 240 provided in the main body 200 within a predetermined rotation speed range, and repeatedly driving and stopping the power generator 240 for a predetermined driving time period to produce bean powder; separating the bean curd fragments into bean curd refuse and soybean milk containing protein; and putting a coagulant of a predetermined volume into the bean curd container prepared in advance, putting the bean milk into the bean curd container, stirring the bean milk in a uniformly mixed manner, and then standing the bean curd container at room temperature for a predetermined time without movement or shaking.

The domestic heating type bean curd making device and the bean curd making method have the following effects.

First, the present invention has an effect that, compared with the past, when crushing beans in a home cooking apparatus having a cutter and an electric heater, RPM of an accessible control motor reduces the amount of discarded bean curd refuse, thereby increasing the total amount of produced bean curd, and a user can directly use the existing home cooking apparatus having a cutter and an electric heater and produce bean curd-related food to eat.

Further, the present invention has an effect that the amount of the discarded bean curd refuse can be reduced by adjusting the type, order and content of the coagulant in the process of heating and crushing the beans, thereby relatively increasing the total amount of bean curd, compared to the conventional art.

Drawings

Fig. 1 is a perspective view of a household heating type bean curd-making apparatus according to a preferred embodiment of the present invention.

Fig. 2 is an exploded perspective view of a home heating type bean curd maker according to a preferred embodiment of the present invention.

Fig. 3 is a perspective view showing a bottom surface of a glass container part of a home heating type bean curd maker according to a preferred embodiment of the present invention.

Fig. 4a to 4c are views showing the kinds of 3 kinds of blades provided in a home heating type bean curd making apparatus according to a preferred embodiment of the present invention.

Fig. 5 is a flow chart showing a bean curd manufacturing process of the home heating type bean curd manufacturing apparatus according to a preferred embodiment of the present invention.

Detailed Description

The terms used in the present invention are selected from general terms that are used as widely as possible in consideration of functions in the present invention, and this may be changed according to intentions or conventions of those having ordinary skill in the art to which the present invention pertains or the appearance of new technologies, etc. In addition, in a specific case, a term arbitrarily selected by the applicant is used, and in this case, the meaning is described in the description section of the corresponding utility model. Therefore, the terms used in the present specification should be interpreted based on the substantial meanings of the above-described terms and the entire contents in the present specification, not simply by the names of the terms.

Fig. 1 is a perspective view of a home heating type bean curd maker according to a preferred embodiment of the present invention, fig. 2 is an exploded perspective view of a home heating type bean curd maker according to a preferred embodiment of the present invention, and fig. 3 is a perspective view showing a bottom surface of a glass container of a home heating type bean curd maker according to a preferred embodiment of the present invention.

Referring to fig. 1 to 3, a home heating type bean curd maker according to a preferred embodiment of the present invention is generally composed of a container 100, a main body 200, and a controller 300.

As shown in fig. 2, the container portion 100 includes: a cooking container 110 having an open upper portion and a closed lower portion to put in or discharge food through the upper portion; a vessel base 120(bowl base) fastened to an outer circumferential surface of the cooking vessel 110 in such a manner as to seal a lower portion of the cooking vessel 110; a handle 130 coupled to the outer surface of the cooking container 110 so as to be closely attached thereto; a lid 140 coupled to the opened lower portion of cooking container 110 to be opened and closed by a user; a connection plug 150 provided in a plug installation hole 127, the plug installation hole 127 being formed in the partition plate 125, the partition plate 125 being provided in the container base 120; an upper coupling 180 which is provided through the partition plate 125 of the container base 120; a blade 160 inserted into the upper coupler 180 for pulverizing the cooking materials inside the cooking receptacle 110; and a heater 170 disposed on the upper portion of the partition plate 125 of the vessel base 120 for heating the cooking vessel 110.

In addition, the cooking container 110 may be made of various materials including metal materials, and preferably, a glass container is used, and in the case where the cooking container 110 is a glass container, a glass handle base 111 is integrally formed to protrude in an outer side surface of the glass container in an outer direction.

As shown in fig. 2, in order to easily eject the contents of the cooking container 110 from the outer circumferential surface of the upper end of the cooking container 110 located on the opposite side of the handle portion 130, a semicircular nozzle 113 is formed to extend in the outer direction, and a plurality of pulverizing protrusions 115 for further pulverizing the ingredients are formed in the vertical direction and are integrally recessed in the inner direction of the cooking container 110 in the inner wall of the cooking container 110 when the ingredients are pulverized.

In this case, as shown in fig. 2, the handle portion 130 can be coupled to or separated from the handle base 111 so as to surround the handle base with the pair of left and

right handle members

130a and 130 b.

Among them, it is preferable that the plurality of pulverizing protrusions 115 increase pulverizing force when the cooking materials are rotated inside the cooking container 110, to change the rotating direction of the fluid included in the cooking materials into an irregular direction, and not only, to be recessed at a predetermined depth in such a manner that a user can easily grasp the smooth surface of the cooking container 110.

Preferably, in order to improve the efficiency of crushing the beans, the shape of the blade 160 is formed in such a manner that a straight flat auxiliary blade having the same length is fixed to be inclined at a predetermined angle on the bottom surface of a cross-shaped flat main blade as shown in fig. 4a, an auxiliary blade having a short length and a bent end portion in the upper direction is fixed to be not inclined on the bottom surface of a cross-shaped main blade having a bent end portion in the upper direction as shown in fig. 4b, and a triangular cone having the same length and 1 end portion inclined in the lower direction as the blade is formed on the upper portion of a main blade having a triangular pillar shape and a bent end portion at a predetermined angle in the upper direction as shown in fig. 4c, and 2 auxiliary blades having end portions bent at a predetermined angle in the upper direction have a radial symmetrical shape.

On the other hand, as shown in fig. 2, the body part 200 includes: a cover 210 detachably coupled to a lower end portion of the container base 120 of the glass container portion 110; a coupling base 220(upper base) integrally extended with a predetermined depth and a predetermined thickness along the upper direction of the housing 210; a plug receptacle 230 integrally formed on a bottom surface of the upper space of the housing 210 to be electrically connected to the connection plug 150 of the container portion 100; a power generator 240 provided in the inner space of the housing 210 and generating a predetermined rotational force; and a lower coupling 250 which penetrates the center of the coupling base 220 to be fastened to the upper coupling 180, and transmits a driving force generated by the power generator 240 to the upper coupling 180 according to the control of the control unit 300.

Among them, it is preferable that the power generator 240 uses a general-purpose motor, a Brushless direct current (BLDC) motor and a reluctance motor (SRM), and when a 220 to 230V power is supplied, as shown in table 1 below, the rpm is operated in 1 to 9 stages, and each product can be adjusted by the control part 300 according to the stage.

TABLE 1

On the other hand, the control unit 300 includes: an operation panel 310 on which more than one cooking menu button, cooking time adjusting button, and motor speed adjusting button such as soy milk, bean curd, clear blood, detoxication juice, health porridge, baby food, and fruit jelly are disposed on the outer side of the outer cover 210; a foam detection sensor 320 provided at an upper portion of the handle portion 130 for detecting whether foam generated inside the cooking receptacle 110 reaches a preset upper threshold value; a temperature detection sensor 330, which is selectively disposed or disposed on the bottom surface of the heating support plate 122 disposed at the lower portion of the handle portion 130 or at the lower side of the vessel base 120(bowl base), for detecting whether the internal temperature of the cooking vessel 110 reaches a preset upper threshold value; and a control circuit part 340 for controlling the operation of the heater 170 by converting the voltage of the power supplied from the outside based on a cooking command or a cooking control command based on the operation of the operation panel 310 by the user and the detection value detected by the bubble detection sensor 320 or the temperature detection sensor 330, or controlling the operation of the power generator 240 or simultaneously controlling the operation of the heater 170 and the power generator 240.

In the preferred embodiment of the present invention, a bean curd-related food button including a soft bean curd button, a soybean curd button, a clear blood button, a detoxication juice button, a healthy porridge button, a soymilk button, an infant food button, a shake button, a tea button, a start/end button, a speed adjustment button, a time adjustment button is preferably provided on the operation panel 310. Wherein, can also set up tender bean curd button and soybean curd button simultaneously, also can only set up one in tender bean curd button or soybean curd button.

Preferably, when the user presses the desired cooking button and the start button, the control circuit 340 automatically controls the operation of the heater 170 and the power generator 240 based on a predetermined sequence and time information.

Hereinafter, a soft bean curd having a proper moisture content removed and a process for producing a soybean curd (four-cornered bean curd) having a proper moisture content removed and pressed by a home-use heating type bean curd producing apparatus according to a preferred embodiment of the present invention will be described with reference to the accompanying drawings.

1. Bean preparation step (S10)

Cleaning the prepared dried bean to be made into bean curd and fishing out. In this case, the dried beans may be used as they are, or may be used after being soaked in water for a predetermined time, and usually, they are used after being soaked in water for 7 to 8 hours in summer and 12 hours in winter.

The user puts a predetermined volume of dried beans or soaked beans together with water into the cooking container 100 of the household bean curd maker of the present invention, and then covers the upper portion of the cooking container 110 with the lid 140.

In a preferred embodiment of the present invention, preferably, the dried beans: water in a ratio of 1: 10, wet beans: water in a ratio of 2: 5, when considering the characteristic of the beans that the volume expands due to heating and pulverization, it is preferable that the total volume of the beans and water is not more than 75% to 80% of the total volume of the cooking container 110 in such a manner that the heated soymilk is prevented from overflowing the cooking container 110.

2. Bean heating step (S20)

Only when it is determined that the lid portion 140 is normally coupled to the upper portion of the cooking container 110, the connection plug 150 of the container portion 100 is normally coupled to the plug receptacle 230 of the main body portion 200, and the upper coupling 180 of the container portion 100 is normally coupled to the lower coupling 250 of the main body portion 200, the control circuit portion 340 of the control portion 300 supplies power to the power generation portion 260 or the heater 170 for executing a cooking command or a cooking control command applied by a user, and may supply the power to the foam detection sensor 320 and/or the temperature detection sensor 330, which are respectively disposed inside the handle portion 130 or on the bottom surface of the heating support plate 122 formed on the lower side of the container base 120 through the connection plug 150 and the plug receptacle 230.

In this case, when a user sequentially presses the soft bean curd button and the start button of the operation panel 310 provided in the control part 300, the control circuit part 340 of the control part 300 first heats the heater 170 until the internal temperature of the cooking container 110 reaches 95 to 98 ℃, second heats the same for 1 to 5 minutes so as not to exceed 100 ℃, and waits for 5 to 15 minutes and then third heats the same for not to exceed 100 ℃ in order to soak the heated beans as necessary. In this case, the control circuit 340 of the control unit 300 repeatedly performs a control operation of periodically detecting the internal temperature of the cooking container 110 from the temperature detection sensor 330, continuing to heat the heater 170 when the detected value is less than 90 ℃, and stopping heating the heater 170 when the detected value is 100 ℃ or higher.

However, when the user sequentially presses the soybean curd button and the start button provided on the operation panel 310 of the control unit 300, the control circuit 340 of the control unit 300 heats the heater 170 so that the internal temperature of the cooking container 110 reaches 90 ℃. In this case, the control circuit 340 of the control unit 300 repeatedly performs a control operation of periodically detecting the internal temperature of the cooking container 110 from the temperature detection sensor 330, continuing to heat the heater 170 when the detected value is less than 90 ℃, and stopping heating the heater 170 when the detected value is 100 ℃ or more.

On the other hand, the control circuit 340 of the control unit 300 may rotate the beans in the cooking container 110 for a predetermined time by rotating the blade 160 connected to the upper coupler 180 of the container 100 at a low level of 1 (12400RPM) for a predetermined time (for example, 0.5 to 1 second) in order to prevent the beans from sticking to the bottom surface of the cooking container 110 corresponding to a portion directly above the heater 170 when the detected value of the internal temperature of the cooking container 110 reaches a predetermined temperature (for example, 91 ℃ or 98 ℃).

3. Bean smashing step (S30)

Next, in the soft bean curd manufacturing process, after the second or third heating operation, the control circuit part 340 of the control part 300 heats the cooking container 110 for 15 to 20 minutes while maintaining the internal temperature thereof in the range of 90 to 100 ℃, and then drives the power generator 240 to rotate the blade 160 fixed to the upper portion of the upper coupling 180 of the container part 100 connected to the lower coupling 250 of the main body part 200 within the range of 6 to 8 stages (23000 to 26300RPM) of the motor of table 1, and specifically, the grinding time and cycle of the power generator 240 repeatedly performs 15 second driving for 8 to 10 RPM and 5 second stationary operation to manufacture the ground bean.

In contrast, in the soybean curd preparation process, after the heating operation, the control circuit 340 of the controller 300 maintains the internal temperature of the cooking container 110 in the range of 90 to 100 ℃ and heats the cooking container for 15 to 20 minutes, and then drives the power generator 240 to rotate the blade 160 fixed to the upper portion of the upper coupler 180 of the container part 100 connected to the lower coupler 250 of the main body 200 in the range of 4 to 6 steps (20000 to 23000RPM) of the motor rotation speed of table 1, and specifically, the pulverization time and cycle of the power generator 240 repeatedly performs 13 to 17 seconds of driving for 4 to 8 times and 3 to 7 seconds of stationary operation to prepare the soybean powder.

4. Separation step of Soybean milk and Bean curd residue (S40)

Next, the user filters the prepared soybean fragments with a 30-50 mesh sieve or other filtering means (sieve, filter cloth, filter paper, etc.) to remove particles having a particle size of 30-50 mesh or less as soybean curd refuse, and separates the particles having a particle size of 30-50 mesh or more that have passed through the sieve as protein-rich soybean milk.

5. Coagulant mixing step (S50)

Next, a coagulant powder such as 3 to 10g of magnesium chloride or 5 to 10g of gluconolactone is put into a bean curd container prepared in advance in order to coagulate protein contained in the bean milk, the prepared bean milk at 85 ℃ or higher is put into the bean curd container, and then stirred in a uniformly mixed manner for 3 to 5 seconds, and then left at room temperature for a predetermined time (for example, 3 to 5 minutes) in a non-moving or shaking state in order to complete coagulation.

In this case, when the coagulant powder is put into the bean curd container after the soybean milk is put into the bean curd container, the coagulants are not uniformly mixed, and thus, the coagulation power is reduced.

In the present invention, in order to solve such a problem, it is preferable to use 2 coagulation methods. In the first method, after coagulant powder and a coagulant diluent mixed with a small amount of water or soybean milk are put into the bean curd container, if the prepared soybean milk is put into the bean curd container, the coagulant and the soybean milk are uniformly mixed and diluted by the fall of the soybean milk, and thus coagulation is more easily performed.

In the second method, if the soybean milk is first put into the bean curd container and a coagulant diluent obtained by mixing a small amount of water or soybean milk with coagulant powder is put into an additional container, the coagulant and the soybean milk are uniformly mixed and diluted, and thus coagulation is more easily performed.

In this case, the reason why the temperature of the soymilk needs to be maintained at 85 ℃ or more is that the temperature of the soymilk is uniformly coagulated at 85 ℃ or more but is not easily coagulated at 85 ℃ or less by self-experiments.

6. Manufacturing process of tender bean curd or soybean curd (S60)

Thereafter, the user can finish making soft bean curd or big bean curd.

In the case of manufacturing soft bean curd by a user, after mixing a coagulant with soybean milk for 3 to 5 minutes, when the soybean milk is coagulated and coagulated, if the soybean milk is scooped out directly together with upper water, the manufacturing of the soft bean curd is completed.

In contrast, in the case of a user making a soybean curd, after 3 to 5 minutes of mixing a coagulant with soybean milk, the upper clear upper layer water of the upper portion of the soybean curd container is scooped out and discarded, the protein coagulant precipitated in the lower portion is poured into a cotton-spread soybean curd forming container with four sides perforated with small holes, and then a lid is closed and pressed with a pressing stone to remove water through the small holes of the soybean curd forming container and complete the soybean curd.

In this case, if the bean curd is sufficiently coagulated, the bean curd molding container is directly put into water, the casing is removed from the water, and the bean curd is soaked in the water for a while. Thus, the excessive coagulant is completely removed, and the taste of the bean curd is improved.

Hereinafter, examples of producing the large bean curd (quadrangular bean curd) and the soft bean curd according to the preferred embodiment of the present invention will be described in order.

Example 1 of big Bean curd

TABLE 2

The prepared dried beans 120g and water 1000cc are put into the cooking container 110 of the home bean curd maker of the present invention and the upper portion of the cooking container 110 is covered with the cover part 140.

Next, when the user sequentially presses the soybean curd button and the start button provided on the operation panel 310 of the control unit 300, the control circuit unit 340 of the control unit 300 first heats the heater 170 until the internal temperature of the cooking container 110 reaches 97 ℃, and then second heats the same for 4 minutes so as not to exceed 100 ℃.

Next, the control circuit 340 of the controller 300 drives the power generator 240 to rotate the blade 160 within a range of motor speed 6 (23000RPM), and specifically, the grinding time and cycle of the power generator 240 repeatedly performs 15-second driving and 5-second stationary operation 8 times to produce the bean ground product.

Next, the user divides the soybean crushed material into soybean milk rich in protein and soybean curd refuse by using a filter net for filtering only particles of 30 to 50 meshes or less.

Next, the user put 8g of magnesium chloride into the inside of the bean curd container, then put the prepared soybean milk into the inside of the bean curd container and stir it for 4 seconds in a uniform mixing manner, and then left it for 4 minutes at room temperature in a state of not moving or shaking for coagulation of protein.

Next, the user scoops out the clear upper water layer above the bean curd container and discards it, pours the protein coagulum precipitated below into a cotton-spread bean curd forming container with four holes perforated, and then covers and presses with a pressing stone to remove the water through the holes of the bean curd forming container and complete the big bean curd.

As shown in the above expression 2, it was confirmed that 227g of soybean curd was produced according to preferred embodiment 1 of the present invention, 245g of soybean curd refuse was obtained, the taste of the soft bean curd was savory, and soybean milk particles were adhered to the filter cloth by using a 40-mesh filter having very fine particles.

Example 2 of big Bean curd

The preferred embodiment 2 of the present invention is the same as the preferred embodiment 1 of the present invention, but is different in that, when the control circuit part 340 of the control part 300 performs the second heating, the blade 160 is rotated within the range of 6 stages (23000RPM) of the motor speed by heating for 3 minutes at not more than 100 ℃, specifically, the grinding time and period of the power generator 240 repeatedly performs the 15 second driving for 8 times, and the 5 second stationary operation, and the filter net using the filter net only filters particles of 40 mesh or less is used.

As shown in table 2, it was confirmed that while the soybean curd produced according to the preferred embodiment 2 of the present invention was 254g, 268g of the amount of soybean curd refuse was obtained, the taste of the tender soybean curd was mellow, and soybean milk particles were adhered to the filter cloth by using a 40-mesh filter having very fine particles.

Example 3 of big Bean curd

The preferred embodiment 3 of the present invention is the same as the preferred embodiment 1 of the present invention, but is different in that, when the control circuit part 340 of the control part 300 performs the second heating, the blade 160 is rotated within the range of 6 stages (23000RPM) of the motor speed by heating for 2 minutes at not more than 100 ℃, specifically, the grinding time and period of the power generator 240 are repeatedly driven for 15 seconds for 8 times, and the stationary operation for 5 seconds, and the filter net using the filter net only filters particles of 40 mesh or less is used.

As shown in table 2, it was confirmed that the amount of the soybean curd produced according to example 3 of the present invention was 225g, and the amount of the soybean curd lees was 223g, the taste of the soft bean curd was savory, and the soybean milk particles were stuck to the filter cloth.

Example 4 of big Bean curd

The preferred embodiment 4 of the present invention is the same as the preferred embodiment 1 of the present invention, but different from the above, in that the prepared dried beans 150g and water 1200cc are put into the cooking container 110, and when the control circuit part 340 of the control part 300 performs the second heating, the heating is performed for 2 minutes in a manner of not more than 100 ℃, the blade 160 is rotated in the range of 6 stages (23000RPM) of the motor rotation speed, specifically, the pulverization time and period of the power generator 240 repeatedly perform 15 seconds driving for 8 times, 5 seconds stationary operation, and the filter net uses the filter net for filtering only particles below 40 mesh.

As shown in table 2, it was confirmed that 264g of the soy bean curd produced by the preferred embodiment 4 of the present invention provided 349g of the amount of soybean curd refuse, the flavor of the soy bean curd was mellow, and the soybean milk particles were stuck to the filter cloth.

Example 5 of big Bean curd

The preferred embodiment 5 of the present invention is the same as the preferred embodiment 1 of the present invention, but different from the above, in that the prepared dried beans 120g and water 1200cc are put into the cooking container 110, and when the control circuit part 340 of the control part 300 performs the second heating, the heating is performed for 2 minutes in a manner of not more than 100 ℃, so that the blade 160 is rotated within the range of 6 stages (23000RPM) of the motor rotation speed, specifically, the pulverization time and period of the power generator 240 repeatedly perform 15 seconds driving for 8 times, 5 seconds stationary operation, and the filter net uses the filter net which filters only particles below 40 mesh.

As shown in table 2, it was confirmed that 232g of the soybean curd produced in the preferred soybean curd example 5 of the present invention gave a soybean curd refuse amount of 234g, a flavor of the soybean curd was mellow, and soybean milk particles were stuck to the filter cloth.

According to the preferred embodiments 1 to 5 of the present invention described above, compared with other embodiments, the present invention can produce bean curd having fragrance and large amount in preferred embodiments 2 and 4, and in embodiment 4, beans and water put into the cooking container 110 exceed 75% to 80% of the total volume of the cooking container 110, so that there is a possibility that they overflow from the cooking container in the heating step, and thus, preferably, large bean curd is manufactured as in embodiment 5.

Example 6 of Soft Bean curd

TABLE 3

In the preferred embodiment 6 of the present invention, the prepared dried beans 120g and water 1200cc are put into the cooking container 110 of the domestic bean curd maker of the present invention and the upper portion of the cooking container 110 is covered with the cover part 140.

Next, when the user sequentially presses the soft bean curd button and the start button of the operation panel 310 provided in the control unit 300, the control circuit unit 340 of the control unit 300 first heats the heater 170 until the internal temperature of the cooking container 110 reaches 97 ℃, and second heats the same for 2 minutes so as not to exceed 100 ℃.

Next, the control circuit 340 of the controller 300 drives the power generator 240 to rotate the blade 160 within the range of 8 steps (26300RPM) of the motor rotation speed, and specifically, the grinding time and cycle of the power generator 240 repeatedly performs 15-second driving and 5-second stationary operation 8 times to produce the ground soybean.

Next, the user separates the soybean crushed material into soybean milk rich in protein and soybean curd refuse using a filter net that filters only particles of 40 mesh or less.

Next, the user put 8g of magnesium chloride into the inside of the bean curd container, put the prepared soybean milk into the inside of the bean curd container, then stir for 4 seconds in a uniformly mixed manner, and then leave it at room temperature for 4 minutes without moving or shaking for coagulation of protein.

Then, when the soybean milk is coagulated, the soybean milk is poured into a 40-mesh sieve to complete the preparation of the soft bean curd.

Next, as shown in table 3, it was confirmed that the amount of the soybean curd refuse produced in accordance with preferred embodiment 6 of the present invention was 355g, 223g, and the taste of the soft soybean curd was savory.

Example 7 of Soft Bean curd

The preferred embodiment 7 of the present invention is the same as the preferred embodiment 6 of the present invention, but different from the above, in that the prepared dried beans 120g and water 1200cc are put into the cooking container 110, and when the control circuit part 340 of the control part 300 performs the second heating, the heating is performed for 4 minutes in a manner of not more than 100 ℃, so that the blade 160 is rotated within the range of 8-level (26300RPM) of the motor rotation speed, specifically, the pulverization time and period of the power generator 240 repeatedly perform 15-second driving and 5-second stationary operation for 8 times, and the filter net uses a filter net for filtering only particles below 40 mesh.

As shown in table 3, it was confirmed that 361g of the soft bean curd prepared in the preferred embodiment 7 of the present invention provided 236g of the amount of the bean curd refuse and the taste of the soft bean curd was savory.

Example 8 of Soft Bean curd

The preferred embodiment 8 of the present invention is the same as the preferred embodiment 6 of the present invention, but different from the above, in that the prepared dried beans 130g and water 1200cc are put into the cooking container 110, and when the control circuit part 340 of the control part 300 performs the second heating, the heating is performed for 4 minutes in a manner of not more than 100 ℃, so that the blade 160 is rotated within the range of 8-level (26300RPM) of the motor rotation speed, specifically, the pulverization time and period of the power generator 240 repeatedly perform 15-second driving and 5-second stationary operation for 8 times, and the filter net uses a filter net for filtering only particles below 40 mesh.

As shown in table 3, it was confirmed that 406g of the soft bean curd produced according to preferred embodiment 8 of the present invention provided 251g of the amount of the bean curd refuse, and the taste of the soft bean curd was mellow.

Example 9 of Soft Bean curd

The preferred embodiment 9 of the present invention is the same as the preferred embodiment 6 of the present invention, but different from the above, in that the prepared dried beans 130g and water 1200cc are put into the cooking container 110, and when the control circuit part 340 of the control part 300 performs the second heating, the heating is performed for 4 minutes in a manner of not more than 100 ℃, so that the blade 160 is rotated within the range of 8-level (26300RPM) of the motor rotation speed, specifically, the pulverization time and period of the power generator 240 are repeatedly performed for 10 times of 15 seconds for driving, 5 seconds for static operation, and the filter net uses the filter net for filtering only particles below 40 mesh.

As shown in table 3, it was confirmed that the amount of soft bean curd produced according to preferred embodiment 9 of the present invention was 416g, and the amount of bean curd refuse was reduced to 232g by using a 40-mesh sieve, resulting in a rough taste of soft bean curd.

Example 10 of Soft Bean curd

The preferred embodiment 10 of the present invention is the same as the preferred embodiment 6 of the present invention, but different from the above, in that the prepared dried beans 130g and water 1200cc are put into the cooking container 110, and when the control circuit part 340 of the control part 300 performs the second heating, the heating is performed for 4 minutes in a manner of not more than 100 ℃, so that the blade 160 is rotated within the range of 8-level (26300RPM) of the motor rotation speed, specifically, the pulverization time and period of the power generator 240 repeatedly perform 15 seconds driving for 10 times, 5 seconds stationary operation, and the filter net uses a filter net for filtering only particles below 30 mesh.

As shown in table 3, it was confirmed that 474g of soft bean curd was produced according to preferred embodiment 10 of the present invention, and the amount of bean curd refuse was reduced to 222g by using a 30 mesh sieve, and the taste of the soft bean curd was rough.

Example 11 of Soft Bean curd

The preferred embodiment 11 of the present invention is the same as the preferred embodiment 6 of the present invention, but different from the preferred embodiment in that the prepared dried beans 130g and water 1200cc are put into the cooking container 110, and when the control circuit part 340 of the control part 300 performs the second heating, the heating is performed for 4 minutes in a manner of not more than 100 ℃, so that the blade 160 is rotated within the range of 8 stages (26300RPM) of the motor rotation speed, specifically, the pulverization time and cycle of the power generator 240 are repeatedly performed for 10 times of 15 seconds driving, 5 seconds of stationary operation, and the filter net uses the filter net for filtering only particles of 40 mesh or less.

As shown in table 3, it was confirmed that the amount of the soft bean curd produced in accordance with preferred embodiment 11 of the present invention was 340g, and 434g of the amount of the bean curd refuse was obtained, and the taste of the soft bean curd was mellow.

Example 12 tender Bean curd

The preferred embodiment 12 of the present invention is the same as the preferred embodiment 6 of the present invention, but different from the above, in that the prepared dried beans 130g and water 1200cc are put into the cooking container 110, and when the control circuit part 340 of the control part 300 performs the second heating, the heating is performed for 4 minutes in a manner of not more than 97 ℃, the blade 160 is rotated within the range of 8-level (26300RPM) of the motor speed, specifically, the crushing time and cycle of the power generator 240 are repeatedly performed for 10 times of 15 seconds, 5 seconds are stationary, and the filter net uses a filter net which only filters particles of 30 meshes or more.

As shown in table 3, it was confirmed that 285g of the soft bean curd produced according to preferred embodiment 12 of the present invention gave 285g of the amount of the bean curd refuse and the taste of the soft bean curd was savoury, but the soft bean curd had coarse taste because the soft bean curd had relatively large particles because of the use of the 30-mesh sieve.

Example 13 of Soft Bean curd

The preferred embodiment 13 of the present invention is the same as the preferred embodiment 6 of the present invention, but different from the following point, specifically, the prepared dried bean 150g and water 1400cc are put into the cooking container 110, when the control circuit part 340 of the control part 300 performs the second heating, the heating is performed for 4 minutes in a manner of not exceeding 97 ℃, the blade 160 is rotated in the range of motor speed 8 (26300RPM), specifically, the crushing time and cycle of the power generator 240 repeatedly performs 15 seconds driving for 10 times, 5 seconds stationary work, and the filter net uses the filter net which only filters particles of 30 meshes or more.

As shown in table 3, it was confirmed that 359g of bean curd refuse was obtained and the taste of the soft bean curd was mellow when the amount of the soft bean curd prepared according to preferred embodiment 13 of the present invention was 424g, but the taste of the soft bean curd was coarse since the soft bean curd had relatively large particles using a 30-mesh filter, and the soybean milk overflowed to the upper inlet of the cooking container.

Example 14 of Soft Bean curd

The preferred embodiment 14 of the present invention is the same as the preferred embodiment 6 of the present invention, but different from the following point, specifically, the prepared dried beans 130g and water 1300cc are put into the cooking container 110, when the control circuit part 340 of the control part 300 performs the second heating, the heating is performed for 4 minutes in a manner of not more than 97 ℃, then, in order to soak the heated beans, after waiting for 10 minutes, the heating is performed for the third time in a manner of not more than 97 ℃ for 2 minutes, the blade 160 is rotated in a range of 8-level (26300RPM) of the motor speed, specifically, the crushing time and period of the power generator 240 repeatedly perform 15 second driving and 5 second stationary operation for 10 times, and the filter net uses a filter net which only filters particles of 30 meshes or more.

As shown in table 3, it was confirmed that the amount of the soybean curd residue of 181g was obtained and the taste of the soft bean curd was savoury because the soft bean curd prepared in accordance with preferred embodiment 14 of the present invention was 515g, but the taste of the soft bean curd was coarse because the soft bean curd particles were relatively large because of the use of the 30-mesh filter, and the soybean milk overflowed to the upper inlet of the cooking container during the pulverization process.

Example 15 of Soft Bean curd

The preferred embodiment 15 of the present invention is the same as the preferred embodiment 6 of the present invention, but different from the following point, specifically, the dried beans 120g and water 1200cc prepared in advance are put into the cooking container 110, when the control circuit part 340 of the control part 300 performs the second heating, the heating is performed for 4 minutes in a manner of not more than 97 ℃, then, in order to soak the heated beans, after waiting for 10 minutes, the third heating is performed for 2 minutes in a manner of not more than 97 ℃, the blade 160 is rotated within the range of 8-level motor rotation speed (26300RPM), specifically, the crushing time and period of the power generator 240 repeatedly performs 15-second driving for 10 times, 5-second stationary operation, and the filter net uses a filter net for filtering only particles of 30 meshes or more.

As shown in table 3, it was confirmed that 489g of soft bean curd was produced according to preferred embodiment 15 of the present invention, and 186g of bean curd refuse was obtained, and the taste of the soft bean curd was savory, but the soft bean curd had relatively large particles due to the use of a 30-mesh sieve, and thus had a rough taste.

Example of Soft Bean curd 16

The preferred embodiment 16 of the present invention is the same as the preferred embodiment 6 of the present invention, but is different from the following point, specifically, the prepared dry beans 120g and water 1200cc are put into the cooking container 110, when the control circuit part 340 of the control part 300 performs the second heating, the heating is performed for 4 minutes in a way of not exceeding 100 ℃, then, in order to soak the heated beans, after waiting for 13 minutes, the heating is performed for the third time in a way of not exceeding 100 ℃ for 2 minutes, the blade 160 is rotated in a range of 8-level motor rotation speed (26300RPM), specifically, the grinding time and period of the power generator 240 repeatedly performs the 15 second driving for 10 times, the stationary operation for 5 seconds, and the filter net uses a filter net which filters only particles of 30 meshes or more.

As shown in table 3, it was confirmed that the amount of the soft bean curd prepared according to preferred embodiment 16 of the present invention was 524g, and 182g of the amount of the bean curd refuse was obtained, and the taste of the soft bean curd was savory, but the soft bean curd had coarse taste because the soft bean curd had relatively large particles because of the use of the 30-mesh sieve.

Example 17 of Soft Bean curd

The preferred embodiment 17 of the present invention is the same as the preferred embodiment 6 of the present invention, but different from the following, specifically, the prepared dry beans 120g and water 1200cc are put into the cooking container 110, and when the control circuit part 340 of the control part 300 performs the second heating, the heating is performed for 4 minutes in a manner of not more than 100 ℃, and then, in order to soak the heated beans, after waiting for 13 minutes, the heating is performed for the third time for 2 minutes in a manner of not more than 100 ℃, so that the blade 160 rotates within the range of 8-level motor rotation speed (26300RPM), specifically, the grinding time and period of the power generator 240 repeatedly performs 15-second driving for 8 times, 5-second stationary operation, and the filter net uses a filter net for filtering only particles of 40 meshes or more.

As shown in table 3, it was confirmed that the amount of the soft bean curd produced according to preferred embodiment 17 of the present invention was 390g, 358g of the amount of the bean curd refuse was obtained, and the taste of the soft bean curd was fragrant and soft, but the particles of the soft bean curd were relatively smaller than those of the soft bean curd produced using the 30 mesh sieve because the 40 mesh sieve was used.

The soft bean curd prepared in the above-described soft bean curd examples 6 to 12 had a mellow taste, but the total amount of the bean curd was relatively small, whereas the soft bean curd prepared in the soft bean curd examples 13 to 16 had a relatively large amount of the bean curd, but the soft bean curd was filtered using 30 mesh, and thus had a disadvantage of bad taste.

It was confirmed that the soft bean curd produced in example 17 relatively satisfied the mellow taste, softness, and amount of bean curd.

Above, the preferred embodiment of the present invention has been shown and described, the present invention is not limited to the above-mentioned specific embodiment, and the present invention is not required in the protection scope of the present invention, and under the condition of the gist of the present invention, the present invention can be implemented by a plurality of kinds of deformation by the ordinary skilled person in the technical field, and this kind of deformation implementation also belongs to the scope of the technical idea or prospect of the present invention.

Claims

1. A household heating type bean curd making device which is characterized in that,

the method comprises the following steps:

a container part including a cooking container having an open upper portion and a closed lower portion to put or discharge bean curd materials through the upper portion, a blade provided in the cooking container to crush the bean curd materials in the cooking container, and a heater provided in an outer bottom surface portion of the cooking container to heat the cooking container;

a main body detachably coupled to a bottom of the container, wherein a power generator provided inside the main body is connected to the blade and electrically connected to the heater; and

a control part arranged inside the main body part and including a control circuit part for controlling the operation of the heater, the power generator or both the heater and the power generator according to the cooking instruction of the user,

the control circuit part heats the heater according to the preset temperature and time condition, and then rotates the power generator according to the preset rotating speed and time condition, or heats the heater according to the preset temperature and time condition after rotating the power generator according to the preset rotating speed and time condition.

2. A domestic heated bean curd maker according to claim 1, wherein the control circuit portion controls the heater to perform heating twice.

3. A household heated tofu making apparatus according to claim 1, wherein said control circuit section causes said power generator to repeatedly perform the operation of driving and stopping at a preset cycle within a preset driving time.

4. A domestic heated bean curd making apparatus according to claim 1, wherein the bean curd material is dried bean or dried bean and water.

5. A household heated bean curd maker according to claim 1, wherein the control circuit part rotates the blade at the lowest rotation level for a predetermined time when the internal temperature of the cooking container reaches a predetermined maximum temperature.