KR100229251B1 - Health beverage from beans - Google Patents
Health beverage from beans Download PDFInfo
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- KR100229251B1 KR100229251B1 KR1019970005179A KR19970005179A KR100229251B1 KR 100229251 B1 KR100229251 B1 KR 100229251B1 KR 1019970005179 A KR1019970005179 A KR 1019970005179A KR 19970005179 A KR19970005179 A KR 19970005179A KR 100229251 B1 KR100229251 B1 KR 100229251B1
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- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 8
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 8
- 235000013361 beverage Nutrition 0.000 title abstract description 16
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 87
- 244000068988 Glycine max Species 0.000 claims abstract description 82
- 238000000034 method Methods 0.000 claims abstract description 33
- 239000000843 powder Substances 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 239000008239 natural water Substances 0.000 claims abstract description 4
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims description 2
- 235000013312 flour Nutrition 0.000 claims description 2
- 235000013336 milk Nutrition 0.000 claims description 2
- 239000008267 milk Substances 0.000 claims description 2
- 210000004080 milk Anatomy 0.000 claims description 2
- 229910052717 sulfur Inorganic materials 0.000 claims description 2
- 239000011593 sulfur Substances 0.000 claims description 2
- 238000007865 diluting Methods 0.000 claims 1
- 238000004806 packaging method and process Methods 0.000 claims 1
- 239000000654 additive Substances 0.000 abstract description 7
- 239000002994 raw material Substances 0.000 abstract description 5
- 239000000126 substance Substances 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 235000019764 Soybean Meal Nutrition 0.000 abstract 1
- 235000008429 bread Nutrition 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 238000010298 pulverizing process Methods 0.000 abstract 1
- 239000004455 soybean meal Substances 0.000 abstract 1
- 239000003925 fat Substances 0.000 description 5
- 239000003921 oil Substances 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 230000035943 smell Effects 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000011550 stock solution Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000019463 artificial additive Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 235000020712 soy bean extract Nutrition 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Images
Classifications
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
Abstract
본 발명은 음료수 제조시 흔히 첨가제로 사용되는 방부제나 기타 그 어떠한 화학 첨가제도 사용하지 않고 순수한 순콩 만을 원재료로 하여 음료수를 제조하며 부수적으로 만들어지는 콩분말을 빵이나 과자의 재료로 사용할수 있는 것으로 콩알껍집을 벗겨낸 순콩을 압력 착유기로 압출 착유기 압출 10%~14% 정도 유지를 뽑아낸후의 콩가루 두박을 모아 가로, 세로 1cm 내에 300~400개 정도의 구멍으로 된 그름망(網)을 사용한 정제분쇄기의 투입 분쇄하여 콩분말로 만든후 지하 천연수를 여과한 순정수를 콩분말 대 순정수 혼합비율을 1:13~17배 정도로 혼합되게 제1호탱크인 믹서탱크에 투입후 약 10℃~25℃정도의 온도로 약 3~5 시간정도 지속적으로 열을 가하면서 원심분리기를 이용 콩분말과 순정수의 혼합시 발생되는 콩찌꺼기는 순정수와 분리시켜 원심분리기 밖으로 걸러내며 다시 제2호 믹서탱크에 콩찌꺼기를 분리한 순정수 콩원액을 투입하여 70℃~90℃정도의 열을 가하면서 3~5 시간 정도 혼합하여 초기 발효를 시킨 반제품 콩원액을 제3호탱크 인 믹서탱크에 재투입 90℃~110℃ 정도 열을 가하면서 약 4~5시간 정도 혼합하여 제4호탱크인 냉각탱크에 투입후 콩원액의 온도가 5℃~12℃ 사이의 온도로 냉각하여 활성탄여과기를 통해 콩원액을 여과하며 냉각된 콩원액을 2~3시간내에 진공포장하여서 됨을 특징으로한 순콩을 이용한 건강음료 제조방법.The present invention can be used to produce beverages using pure pure soybeans as raw materials without using preservatives or any other chemical additives commonly used as additives in the production of beverages, soybean powder can be used as a material for bread or confectionery. Peeled peeled soybeans with a pressure milking machine Extruder Milking machine Extruded oil 10% to 14% After extracting oil and fat, the soybean meal is collected and a grinder with 300 to 400 holes in 1cm horizontally and vertically After pulverization, it is made into soybean powder, and the pure water filtered through underground natural water is mixed into soybean powder-to-pure water in a ratio of 1: 13 ~ 17 times in the mixer tank which is No.1 tank and is about 10 ℃ ~ 25 Using a centrifuge while continuously heating at a temperature of about ℃ for about 3 to 5 hours, soybeans generated when mixing soybean powder and pure water are separated from pure water and centrifuged. After filtering out, put the pure water soybean solution from which bean residue was separated into No. 2 mixer tank again, and heat it at about 70 ℃ ~ 90 ℃ for 3 ~ 5 hours and mix the semi-finished soybean juice that was initially fermented. Re-inject the mixing tank for about 4-5 hours while applying 90 ℃ ~ 110 ℃ of heat to the mixer tank of the tank and put it into the cooling tank of No.4 tank. Method of producing a healthy beverage using pure soybeans, which is cooled and filtered through the activated carbon filter soybean juice and vacuum cooled soybean juice in 2 to 3 hours.
Description
본 발명은 음료수 제조시 흔히 첨가제로 사용하는 방부제나 기타 그 어떠한 화학 첨가제도 사용하지 않고 순수한 순콩 만을 원재료로 하여 음료수를 제조하는 순콩을 이용한 건강음료 제조방법에 관한 것이다.The present invention relates to a health beverage manufacturing method using pure beans to prepare a beverage using pure pure beans as raw materials without using preservatives or any other chemical additives commonly used as additives in preparing beverages.
현재 통상적으로 생산 시판되고 있는 세계 각국의 음료수에 있어서는 특정한 음료의 맛과 향을 내기 위해서는 여러종류의 첨가제를 함유하고 있는데 이는 각각의 음료 맛을 내기 위해서는 그 음료의 특성에 맞는 적절한 엑기스 및 분말원료, 설탕이나 물엿 등을 물과 적적히 혼합 희석시켜 음료수로 만들고 있다.Nowadays, the beverages in the world which are generally produced and marketed contain various kinds of additives in order to give the taste and aroma of a specific beverage. In order to flavor each beverage, appropriate extract and powder raw material, Sugar and syrup are mixed and diluted with water to make drinks.
그러나 이는 장기적으로 중복되는 식음료 시 사람 개개인 신체적인 특성에 따라 인체에 해로 울 수 있다.However, this may be harmful to the human body depending on the physical characteristics of each person during long-term overlapping food and beverage.
그 예로 당뇨병이 걸려 있는 사람의 경우 통상적으로 음료수에 희석되어 있는 설탕 성분이 인체에 혈당 수치를 높이므로 해서 인체에 해로워 쉽게 마시지 못하는 실정이다.For example, in the case of a person suffering from diabetes, the sugar component, which is usually diluted in a drink, increases the blood sugar level in the human body, which is harmful to the human body, and thus is not easily drinkable.
또한, 본 발명처럼 콩을 이용하여 음료수를 만들고자 하는 고안에 있어서, 이미 콩을 원료로 하여 음료수화 한 두유제품이 현재 여러 종류로 개발 시판되고 있다.In addition, in the devised to make a beverage using soybeans as in the present invention, soymilk products that have already been sourized with soybeans as raw materials are currently being developed and marketed in various kinds.
그러나 종래에 콩을 이용하여 만든 음료수는 제조 시 콩에 함유되어 있는 기름 즉, 유분(乳粉)을 전혀 추출하지 않은 상태에서 음료수를 만듬으로 해서 음료수에 기름성분이 많이 함유되어 있고 콩 특유의 비릿한 냄새가 베여 있다.However, in the past, beverages made with soybeans are made with soybeans without any oil extracted from the soybeans at the time of manufacture. Smells
이러한 원료에 다수 종류의 화학 첨가제를 희석시켜 식음료수화 한 것으로 음료를 마실 경우 콩 특유의 비릿한 냄새가 발산되어 마시기에 거북하며, 장기적으로 마실 경우 결코 인체에 이롭지 못한 결과를 초래한다.Diluted many kinds of chemical additives in these raw materials to hydrate and drink the beverage, so that the peculiar smell of soybeans is emitted, which makes it difficult to drink, and if you drink in the long term, it will never benefit the human body.
본 발명은 이와 같은 현재 기술 및 제조방법의 부족한 점을 극복하고 일체의 화학적 첨가제를 혼합 사용하지 않고 순수하게 순콩 만을 사용하여 제조함으로 사람의 인체에 유익한 각종 아미노산과 원소, 칼슘, 비타민, 단백질등이 함유되도록 음료수로 제조하며, 이와 더불어 음료수 제조시 만들어지는 유지는 콩기름으로 사용함으로 순콩 을 100% 사용할 수 있는 것으로 이의 제조공정을 상세히 설명하면 아래와 같다.The present invention overcomes the shortcomings of the current technology and manufacturing method, and by using only pure soybeans without using any chemical additives mixed with various amino acids and elements, calcium, vitamins, proteins, etc., which are beneficial to the human body. It is made of beverages to be contained, and the fats made during the production of beverages can be used 100% pure beans by using soybean oil as described in detail the manufacturing process thereof.
제1도는 본 발명의 제조공정 계통도1 is a manufacturing process flow diagram of the present invention
제1공정(탈피공정)1st process (Spilling process)
품질이 우수한 순콩을 선별하여 콩알껍질을 벗겨낸다.Select high-quality pure soybeans and peel the beans.
이는 콩알껍질에 함유되어 있는 콩 특유의 비릿한 냄새를 제거하기 위해서 이다.This is to remove the peculiar smell of soybeans contained in soybean hulls.
제2공정(압출공정)2nd process (extrusion process)
이는 유지 압출공정으로, 콩알껍질을 벗겨낸 순콩을 압력 착유기로 압출 콩에 함유된 유지를 10%~14 정도 추출한다.This is a fat or oil extrusion process, extracting about 10% ~ 14 of the oil contained in the extruded soybeans by pressure milking the pure soybean peeled.
콩에 함유된 유지를 10%~14%정도 추출하는 것은 계속되는 다음공정에 있어 발효반응을 쉽게 하기 위함이다.Extracting 10% to 14% of the fats and oils contained in soybeans is intended to facilitate the fermentation reaction in subsequent processing.
또한, 콩에 함유된 유지를 10%14%정도 추출하는 콩의 기준량은 100kg을 기준으로 하였다.In addition, the standard amount of soybean extracting about 10% to 14% of the fat contained in soybean was based on 100kg.
제3공정(분쇄공정)Third process (grinding process)
제2공정에서 유지 추출 후 모여지는 콩가루 덩어리를 모아 1평방cm내에 300~400개 정도의 구멍으로 된 그름망(網)을 사용한 정제분쇄기에 투입하여 콩가루 덩어리를 미세한 콩분말이 되도록 분쇄한다.In the second step, the soybean powder lumps collected after the extraction of oil or fat are collected and put into a refinery grinder using a grind net having about 300 to 400 holes in 1 square cm, and the soy flour lumps are pulverized into fine soybean powder.
정제분쇄기에 사용되는 그름망을 1평방cm 내게 300~400개 정도의 구멍으로 한 것은 콩분말이 아주 미세한 것만 통과시키기 위함이다.The grain net used in the tablet grinder has 300 ~ 400 holes in 1 square centimeter so that the soybean powder passes only the finest.
이를 통과한 콩분말을 사용해야만 발효가 쉽게 된다.It is easy to ferment only by using soy powder that has passed through it.
상기와 같이 정제분쇄기에서 콩분발로 분소기 1000kg의 순콩에서 유지를 추출한 콩가루 덩어리를 8시간 정도 분쇄한다.As described above, the pulverized soybean powder pulverized with the soybean powder extracted from the soybean powder 1000kg by a pulverized soybean powder is pulverized for about 8 hours.
여기서 분쇄되어 미세분발 화 된 콩분말을 순콩음료수의 재료로 사용하는 것으로 다음공정에 계속 사용된다.Here, the ground and finely divided soybean powder is used as a material for pure soy drink water and is used continuously in the next process.
제4공정(반죽공정)4th process (dough process)
위의 공정에서 추출된 콩분말을 지하의 천여수를 여과하여 된 순정수를 사용하여 콩분말 과 순정수 비율을 1:13~17배 정도의 비율로 혼합되게 제1호 탱크로 사용되는 믹서탱크에 투입한 후 약10℃~25℃ 정도의 온도로 약 3~5 시간정도 지속적으로 열을 가하면서 혼합 희석한다.Soybean powder extracted from the above process is a mixer tank used as No. 1 tank to mix the ratio of soybean powder and pure water in the ratio of 1: 13 ~ 17 times After dilution, dilute the mixture while continuously heating it at a temperature of about 10 ℃ ~ 25 ℃ for about 3 ~ 5 hours.
이 공정에서 사용되는 지하 천연수는 필히 활성탄여과기로 여과하여 순정주로 만들어 사용해야 한다.Underground natural water used in this process must be filtered through an activated carbon filter and used as pure liquor.
제5공정(분리공정)5th process (separation process)
순정수에 분해된 콩분말을 순정수와 분리하는 공정으로, 콩분말과 순정수로 혼합과정을 거친 원료로 원심분리기에 투입후 콩분말과 순정수의 혼합시 발생되는 콩찌꺼기는 순정수와 분리시켜 원심부리기 밖으로 걸러낸다.Soybean powder decomposed in pure water is separated from pure water. Soybean powder generated from mixing soybean powder and pure water after separation into soybean powder and pure water is mixed with soybean powder and pure water. Filter out the centrifuge.
제6공정(가열 및 기초 발효공정)6th process (heating and basic fermentation process)
원심분리기로 분리하여 추출한 콩원액을 이 공정에 사용되는 제2호 탱크인 믹서탱크에 투입하여 70℃~90℃정도의 열을 가하면서 3~5시간 정도 혼합하여 초기 발효를 시킨다.The soybean solution extracted by centrifugation is added to the mixer tank, No. 2 tank used in this process, and mixed for 3 to 5 hours while applying heat of 70 ° C to 90 ° C for initial fermentation.
제7공정(고온살균공정)7th process (High temperature sterilization process)
상기 공정을 거치면서 형성되는 콩원액 반제품을 제3호탱크로 사용되며 열(熱)이 가해지고 있는 믹서탱크에 투입하여 90℃~110℃ 정도 열을 가하면서 약 4~5시간 정도 혼합하며 음료수로 사용하고자 하는 콩 원액을 고온으로 살균한다.The soybean semi-finished product formed through the above process is used as No. 3 tank and is put into the mixer tank to which heat is applied, and the mixture is heated for about 4 to 5 hours while being heated at 90 ° C to 110 ° C. Sterilize the soya bean solution to be used at high temperature.
제8공정(냉각공정)8th process (cooling process)
상기 공정을 거친 콩원액은 다시 제4탱크로 사용되는 냉각탱크에 투입한후 콩원액의 온도가 5℃~12℃ 정도로 내려 갈 때까지 계속 냉각한다.After the above-mentioned soybean stock solution is added to the cooling tank used as the fourth tank, the soybean stock solution is continuously cooled until the temperature of the soybean juice solution drops to about 5 ° C to 12 ° C.
이렇게 콩원액을 냉각하는 과정에 있어서도 콩원액을 지속적으로 혼합하면서 콩원액의 온도를 하강시킨다.Even in the process of cooling the soybean juice, the temperature of the soybean juice is lowered while continuously mixing the soybean juice.
이 공정에서 사용되는 냉각탱크에는 냉각파이프가 탱크 내에 내장되어 있다.In the cooling tank used in this process, cooling pipes are incorporated in the tank.
제9공정(여과공정)9th process (filtration process)
제8공정에서 추출된 콩원액은 다시 활성탄여과기를 통해 여과과정을 거친다.The soybean extract extracted in step 8 is again filtered through an activated carbon filter.
여과과정을 거치는 과정에서, 콩원액이 활성탄여과기에서 여과되면서 순콩으로 빛을 띄고 있고 우유빛과 밀크색상인 유황백색(硫黃百色)의 색깔을 제거하며 약간 노란색상을 띈 맑은색인 담황청색(淡黃淸色)상태로 변환시킨다.During the filtration process, the soybean juice is filtered through an activated carbon filter, shining with pure soybeans, and the color of milky milk and milky sulfur white (硫 黃 百色) is slightly yellowish, pale yellowish blue (淡). Convert to 黄 淸 色) state.
이 고정은 콩원액의 색상을 변화시켜주기 위한 여과공정으로 투명한 유리병에 포장시 맑은 색상을 띄게하기 위함으로 맛이나 음료향에는 전혀 변함이 없다.This fixation is a filtration process to change the color of soybean juice so that the clear color is displayed when packed in a transparent glass bottle.
제10공정(포장공정)10th process (packaging process)
콩원액의 온도가 제8공정을 거치면서 5℃~12℃사이로 냉각되어 제9공정의 활성탄여과기를 거쳐지면 콩원액을 2~3시간 내에 일정하게 정해진 용량의 투명한 유리병이나 PET병, 종이팩으로 진공포장 한다.The temperature of the soybean solution is cooled to between 5 ° C and 12 ° C as it passes through the eighth process. After the activated carbon filter of the ninth process, the soybean solution is made into transparent glass bottles, PET bottles, or paper cartons of a predetermined capacity within two to three hours. Vacuum packed.
상기처럼2~3시간 내에 콩원액을 진공 포장해야 함은 이 시간이 경과하면 공기중의 상승온도와 각종 세균의 침투로 인해 콩원액이 변질되기 시작하기 때문이다.The soybean juice should be vacuum packed within 2 to 3 hours as described above because the soybean juice starts to deteriorate due to the rising temperature in the air and the penetration of various bacteria.
상기와 같이 제1공정에서 제9공정을 거치면서 만들어진 콩원액을 국제법상 인정되는 검사방법인 PC, HPIC, IC, AA, ICP 방법으로 성분을 분석한 결과 아래 분석표와 같다.As a result of analyzing the components of the soybean juice made through the ninth process from the first process as described above by the PC, HPIC, IC, AA, ICP method, which is recognized under international law, the analysis table is as follows.
이와 같이 된 본 발명은 인공 첨가물 없이 음료수의 색상이 투명에 가까운 맑은 색상을 띄고 46종류의 다량의 원소가 함유되고, 아울러 단맛을 내기 위해 전혀 설탕을 사용하지 않으므로 해서 특히 당뇨병 및 위장병이 있는 사람의 경우에도 안심하고 마실 수 있으며 순콩에서 나오는 냄새를 극 소화하여 식음시 콩 특유의 냄새인 비릿한 향을 없애 마시기에도 편하며 건강 유지에도 일조를 담당 할 수 있는 획기적인 것이다.Thus, the present invention has a clear color almost transparent without artificial additives, contains 46 kinds of a large amount of elements, and also because it does not use any sugar to sweeten, especially in people with diabetes and gastrointestinal diseases Even if you can drink with confidence, you can extinguish the smell of pure soybeans to eliminate the vivid aroma that is peculiar when you eat and drink.
Claims (6)
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019970005179A KR100229251B1 (en) | 1997-02-20 | 1997-02-20 | Health beverage from beans |
| KR1019990019652A KR100229252B1 (en) | 1997-02-20 | 1999-05-26 | Completeness Beans Turning To Account Food Raw Materials Manufacture An Infalhble Law |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019970005179A KR100229251B1 (en) | 1997-02-20 | 1997-02-20 | Health beverage from beans |
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| Application Number | Title | Priority Date | Filing Date |
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| KR1019990019652A Division KR100229252B1 (en) | 1997-02-20 | 1999-05-26 | Completeness Beans Turning To Account Food Raw Materials Manufacture An Infalhble Law |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR970019925A KR970019925A (en) | 1997-05-28 |
| KR100229251B1 true KR100229251B1 (en) | 1999-11-01 |
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| Application Number | Title | Priority Date | Filing Date |
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| KR1019970005179A KR100229251B1 (en) | 1997-02-20 | 1997-02-20 | Health beverage from beans |
| KR1019990019652A KR100229252B1 (en) | 1997-02-20 | 1999-05-26 | Completeness Beans Turning To Account Food Raw Materials Manufacture An Infalhble Law |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019990019652A KR100229252B1 (en) | 1997-02-20 | 1999-05-26 | Completeness Beans Turning To Account Food Raw Materials Manufacture An Infalhble Law |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103767029A (en) * | 2014-01-24 | 2014-05-07 | 江苏谷全生物科技有限公司 | Preparation method of high-fiber beverage |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100422382B1 (en) * | 2001-02-28 | 2004-03-10 | 최영성 | Manufacturing Method for Softened Soy Cake |
-
1997
- 1997-02-20 KR KR1019970005179A patent/KR100229251B1/en not_active IP Right Cessation
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1999
- 1999-05-26 KR KR1019990019652A patent/KR100229252B1/en not_active IP Right Cessation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103767029A (en) * | 2014-01-24 | 2014-05-07 | 江苏谷全生物科技有限公司 | Preparation method of high-fiber beverage |
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| Publication number | Publication date |
|---|---|
| KR100229252B1 (en) | 2000-03-15 |
| KR970019925A (en) | 1997-05-28 |
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