KR100229252B1 - Completeness Beans Turning To Account Food Raw Materials Manufacture An Infalhble Law - Google Patents
Completeness Beans Turning To Account Food Raw Materials Manufacture An Infalhble Law Download PDFInfo
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- KR100229252B1 KR100229252B1 KR1019990019652A KR19990019652A KR100229252B1 KR 100229252 B1 KR100229252 B1 KR 100229252B1 KR 1019990019652 A KR1019990019652 A KR 1019990019652A KR 19990019652 A KR19990019652 A KR 19990019652A KR 100229252 B1 KR100229252 B1 KR 100229252B1
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- pure water
- pure
- soybeans
- soybean
- soybean powder
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- 239000002994 raw material Substances 0.000 title claims abstract description 9
- 235000013305 food Nutrition 0.000 title claims abstract description 8
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 244000046052 Phaseolus vulgaris Species 0.000 title claims description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 41
- 244000068988 Glycine max Species 0.000 claims abstract description 37
- 238000000034 method Methods 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 17
- 239000003921 oil Substances 0.000 claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 235000008429 bread Nutrition 0.000 claims abstract description 6
- 235000009508 confectionery Nutrition 0.000 claims abstract description 4
- 239000008239 natural water Substances 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 238000001914 filtration Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 2
- 235000019198 oils Nutrition 0.000 claims 2
- 235000012424 soybean oil Nutrition 0.000 claims 1
- 239000003549 soybean oil Substances 0.000 claims 1
- 239000000654 additive Substances 0.000 abstract description 7
- 239000000126 substance Substances 0.000 abstract description 6
- 239000003755 preservative agent Substances 0.000 abstract description 3
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 239000008162 cooking oil Substances 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 239000003925 fat Substances 0.000 description 4
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 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
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 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
- 230000035622 drinking Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000000926 separation method Methods 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
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
본 발명은 식품 제조 시 흔히 첨가제로 사용하는 방부제나 기타 그 어떠한 화학 첨가제도 사용하지 않고 순수한 순콩 만을 원재료로 하여 빵이나 과자 식용유 등의 재료로 사용할 수 있는 것으로 콩알껍질을 벗겨낸 순콩을 압력 착유기로 압출 10%∼14% 정도 유지(乳脂)를 뽑아낸 후의 콩가루 덩어리를 모아 1평방cm 내에 300∼400개 정도의 구멍으로 된 그름망(網)을 사용한 정제분쇄기에 투입 분쇄하여 콩분말로 만든 후 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 걸러내어 건조시켜서 됨을 특징으로 한 순콩을 이용한 식품원료의 제조방법.The present invention can be used as ingredients such as bread or confectionery cooking oil using only pure pure soybeans as raw materials without using preservatives or any other chemical additives commonly used as additives in food production. After extruded 10% ~ 14% oil and fat, collect soy flour lumps and put them into a refined grinder using a grind net of 300 ~ 400 holes in 1 square cm. Pure water filtered with underground natural water is mixed into soybean powder-to-pure water at a ratio of 1:13 to 17 times. Soybeans generated when mixing soybean powder and pure water using a centrifuge while continuously heating for a period of time are separated from the pure water and filtered out of the centrifuge and dried. Process for producing a food material with a sunkong.
Description
본 발명은 빵이나 과자 라면등 식품 제조시 흔히 첨가제로 사용하는 방부제나 기타 그 어떠한 화학 첨가제도 사용하지 않고 순수한 순콩 만을 원재료로 하여 콩 분말을 빵이나 과자의 재료로 사용할 수 있는 순콩을 이용한 식품원료의 제조방법에 관한 것이다.The present invention does not use any preservatives or other chemical additives that are commonly used as additives in the manufacture of foods such as bread or confectionary ramen. It relates to a manufacturing method of.
현재 통상적으로 생산 시판되고 있는 세계 각국의 식품에 있어 대부분 밀가루나 옥수수 가루 등에 화학 첨가제를 사용하여 맛이나 향을 내도록 하여 빵이나 과자 등 여러 종류의 제품을 생산하고 있다.Most of the foods in the world that are currently commercially produced are produced with various kinds of products such as bread or sweets by using chemical additives such as flour or corn flour to give a taste or aroma.
이러한 원료에 다수 종류의 화학 첨가제와 함께 부폐를 방지하기 위해 방부제를 첨가하여 생산되므로 비록 적은량의 화학제품이라도 장기적으로 인체에 흡수하면 결코 인체에 이롭지 못한 결과를 초래한다.Since these raw materials are produced by adding preservatives together with many kinds of chemical additives to prevent decay, even if a small amount of chemicals are absorbed by the human body 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 제조한 콩 분말을 빵이나 과자 원료로 사용함으로 순콩 만을 100% 사용하여 만든 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 using only 100% pure beans by using soybean powder prepared to be contained as a raw material for bread or confectionery.
도 1 은 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 an oil and fat extrusion process, and extracts about 10% to 14% of the oil contained in the extruded soybeans by a pressure milking machine.
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 1000㎏을 기준으로 하였다.In addition, the reference amount of the beans to extract about 10% to 14% of the fats and oils contained in the beans was based on 1000kg.
제3공정(분쇄공정)Third process (grinding process)
제2공정에서 유지 추출 후 모여지는 콩가루 덩어리를 모아 1평방㎝ 내에 300∼400개 정도의 구멍으로 된 그름 망(網)을 사용한 정제분쇄기에 투입하여 콩가루 덩어리를 미세한 콩분말이 되도록 분쇄한다.In the second step, the soybean flour mass collected after the extraction of oil or fat is collected and put into a refinery grinder using a grain net of about 300 to 400 holes in 1 square cm, and the soy flour mass is pulverized into fine soybean powder.
정제분쇄기에 사용되는 그름망을 1평방㎝ 내에 300∼400개 정도의 구멍으로 한 것은 콩분말이 아주 미세한 것만 통과시키기 위함이다.The grain nets used in the tablet grinder have 300 to 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 콩분말로 분쇄시 1000㎏의 순콩에서 유지를 추출한 콩가루 덩어리를 8시간 정도 분쇄한다.As described above, when pulverized with soybean powder in a crusher, pulverized soybean flour mass extracted from 1000 kg of pure soybeans is about 8 hours.
제4공정(반죽공정)4th process (dough process)
위의 공정에서 추출된 콩분말을 지하의 천연수를 여과하여 된 순정수를 사용하여 콩분말 과 순정수 비율을 1: 13∼17배 정도의 비율로 혼합되게 제1호 탱크로 사용되는 믹서탱크에 투입후 약 10℃∼25℃ 정도의 온도로 약 3∼5 시간정도 지속적으로 열을 가하면서 혼합 희석한다.Soybean powder extracted in the above process is a mixer tank used as No. 1 tank to mix the ratio of soybean powder and pure water in a ratio of about 1:13 to 17 times using pure water obtained by filtering underground natural water. After dilution, the mixture is diluted by heating continuously for about 3 to 5 hours at a temperature of about 10 ° C to 25 ° C.
이 공정에서 사용되는 지하 천연수는 필히 활성탄여과기로 여과하여 순정수로 만들어 사용해야 한다.Underground natural water used in this process must be filtered through activated charcoal filter and used as pure water.
제5공정(분리공정)5th process (separation process)
순정수에 분해된 콩분말을 순정수와 분리하는 공정으로, 콩분말과 순정수로 혼합과정을 거친 원료를 원심분리기에 투입후 콩분말과 순정수의 혼합시 발생되는 콩찌꺼기는 순정수와 분리시켜 원심분리기 밖으로 걸러낸다.Soybean powder decomposed in pure water is separated from pure water. Soybean powder generated from mixing soybean powder and pure water is separated from pure water. Filter out of the centrifuge.
원심분리기에서 혼합되어진 콩원액과 순정수가 분리되는 과정에서 발생하는 잔류 콩찌꺼기인 콩분말은 곧바로 건조과정을 거쳐 빵이나 과자원료로 사용한다.The soybean powder, which is a residue of the soybeans produced in the process of separating the mixed soybean juice and the pure water from the centrifuge, is directly used for bread or confectionary raw material after drying.
상기와 같이 제 1공정에서 제 5공정을 거치면서 만들어진 콩원액을 국제법상 인정되는 검사방법인 PC, HPIC, IC, AA, ICP 방법으로 성분을 분석한 결과 아래 분석표와 같다As a result of analyzing the components of the soybean liquor made through the first step to the fifth step as described above by PC, HPIC, IC, AA, ICP methods, which are recognized by international law, the analysis table is as follows.
이와 같이 된 본 발명은 인공 첨가물 없으며 46종류의 다량의 원소가 함유되고, 아울러 단맛을 내기 위해 전혀 설탕을 사용하지 않으므로 해서 특히 당뇨병 및 위장병이 있는 사람의 경우에도 안심하고 먹을 수 있으며 순콩에서 나오는 냄새를 극소화하여 식음 시 콩 특유의 냄새인 비릿한 향을 없애 마시기에도 편하며 건강 유지에도 일조를 담당 할 수 있는 획기적인 것이다.The present invention has no artificial additives and contains a large amount of 46 kinds of elements, and since sugar is not used at all for sweetness, it can be eaten with confidence, even in people with diabetes and gastrointestinal diseases. By minimizing this, it is easy to drink and get rid of the vivid aroma, which is the peculiar smell of soybeans, when drinking.
Claims (3)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019970005179A KR100229251B1 (en) | 1997-02-20 | 1997-02-20 | Health beverage from beans |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019970005179A Division KR100229251B1 (en) | 1997-02-20 | 1997-02-20 | Health beverage from beans |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR100229252B1 true KR100229252B1 (en) | 2000-03-15 |
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Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| 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 |
Family Applications Before (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019970005179A KR100229251B1 (en) | 1997-02-20 | 1997-02-20 | Health beverage from beans |
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| KR (2) | KR100229251B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100422382B1 (en) * | 2001-02-28 | 2004-03-10 | 최영성 | Manufacturing Method for Softened Soy Cake |
Families Citing this family (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 |
-
1997
- 1997-02-20 KR KR1019970005179A patent/KR100229251B1/en not_active IP Right Cessation
-
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 |
|---|---|---|---|---|
| KR100422382B1 (en) * | 2001-02-28 | 2004-03-10 | 최영성 | Manufacturing Method for Softened Soy Cake |
Also Published As
| Publication number | Publication date |
|---|---|
| KR100229251B1 (en) | 1999-11-01 |
| KR970019925A (en) | 1997-05-28 |
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