KR100322243B1 - The appratus for a bean curd for health therefor - Google Patents

Abstract

PURPOSE: Provided are a method for manufacturing health bean curd by adding ginseng, pine needle and mugwort and an apparatus for manufacturing the same. CONSTITUTION: Health bean curd is manufactured by the steps of: washing and soaking soy beans for 7 hour in the summer and for 12 hours in the winter, respectively; dewatering the soaked soy beans and grinding them; adding a trace amount of purified water to grinded soy beans to manufacture soybean solution; separating soy bean dregs and milk using a filter containing a stainless steel strainer; and manufacturing health soy bean.

Description

The manufacturing method of healthy tofu and its manufacturing apparatus {The appratus for a bean curd for health therefor}

The present invention relates to a method for producing healthy tofu and an apparatus for producing the same. In detail, the present invention relates to a method for manufacturing healthy tofu prepared by adding ginseng, pine needles, and mugwort to tofu and a manufacturing apparatus thereof.

Conventional tofu is produced only from soybeans. In a conventional method, soybeans are soaked in water, and the soybeans are soaked with a millstone or a mixer to filter the residues. And tofu, or soft tofu, have been prepared by the process of sufficiently boiling and adding and mixing an appropriate amount of brine to the boiled soy milk. The conventional tofu is white and uses only soy beans without mixing other additives, and thus, it is not possible to provide various flavors to meet the taste of consumers.

Korean Laid-Open Patent Publication No. 94-25459 maintains the temperature of drying mugwort in a closed drying chamber at 60-70 ° C. to provide the best color and aroma. It relates to a method of manufacturing mugwort tofu and mugwort tofu, which is the most excellent product when mixed with 40g of mugwort powder.

Korean Patent Publication No. 85-6488 discloses animal gelatin after cooling to 100 ° C. and adding an active ingredient extracted from a mixture of fresh juices or raw vegetables or herbal teas (grains, leaves, fruit and root roots) or tea. It relates to a method for producing a composite tofu characterized in that the protein is added and coagulated,

Korean Laid-Open Patent Publication No. 95-2614 teaches and mixes the mixture mixed in the second and second steps of mixing ginseng powder with the soymilk separated in the first step and the first step of separating soy milk and soy milk. It relates to a manufacturing method of ginseng tofu, characterized in that the third step,

Tofu containing other DHA ingredients (Korean Patent Laid-Open Publication No. 96-33289), meat and bone juice, clam juice, green onion, garlic, ginger juice, tofu with sodium L-glutamate, and salt (Korean Patent Publication No. 86 -4591), nutritional tofu containing additives such as anchovies, carrots, and general vegetables (Korean Patent Publication No. 95-37), tofu with shrimp, blue crab, shellfish, mushrooms, peppers, and ham (domestic) Publication No. 96-3691), Tofu with loach fine powder (Domestic Publication No. 94-3479), Tofu mixed with sesame seeds (Domestic Publication No. 90-5456 and Korean Patent Publication No. 94-25463), Tofu with red beans and green beans added (Korean Patent Publication No. 94-25462), Tofu containing green vegetables such as mugwort and spinach (Korean Patent Publication No. 94-25463) Publication No. 94-25461) and minerals such as vitamins A, C and iodine, potassium and amines such as leucine alanine It can be seen that tofu, which is a natural food, has been improved in various ways, such as improved tofu containing domestic acid (Korean Patent Laid-Open Publication No. 95-10772).

The present invention can be evenly ingested nutrients contained in the health food by adding ginseng, wormwood, pine needles in the manufacturing of known tofu already known as well as the flavor of the ginseng, mugwort, pine needles mixed with tofu In addition, the purpose of the present invention is to provide a healthy tofu manufacturing method and apparatus for the consumer's taste.

Ginseng, mugwort and pine needle powder heaters

Fig. 2 Boiling solution of ginseng, mugwort and pine needles in tofu manufacturing equipment

Tofu manufacturing apparatus and process diagram of the present invention

Explanation of symbols in the drawings

(1) switches (2) agitator motors (3) agitator lids (4) agitators (5) high temperature and high pressure pumps (6) boiling liquid feed pipes (7) boiling liquid recovery pipes (8) solonoid valves (automatic valves by pressure) (8 ') Solonoid Valve (9) Heating Heater (10) Boil Boiler

In order to achieve the above object, the present invention relates to a method for manufacturing a healthy tofu prepared by heating and pressing by adding ginseng, wormwood, pine needle powder to the tofu made in the middle of the conventional tofu manufacturing process and its manufacturing apparatus.

Conventional tofu manufacturing method washes soybeans, soaked in water, crushed with a grinder to make soy juice, then separated the sesame and soy milk with a filter, and then boiled the soy milk boiled by adding a coagulant (salt water, etc.) to squeeze the tofu It can be seen that the manufacturing method of tofu by cooling the tofu shape by the molding mold of the.

The present invention is to add the ginseng, wormwood, pine needles fine powder to the tofu ginseng, mugwort, pine needle tofu to minimize the ginseng, wormwood, pine needles fine powder by the effort to obtain the maximum ginseng, mugwort, pine needles flavor As a result, the present inventors have completed the present invention by discovering that the maximum effect is obtained in the minimum amount only by adding before the solidification process in the manufacturing process of tofu.

It will be described in detail through the following examples.

Example 1

Soybeans are washed and transferred to a soaking tank for 7 hours in summer and 12 hours in winter, soaking the beans with purified water to soak soybeans to remove some of the moisture of the properly soaked beans and transfer them to a grinder (millstone, blender, etc.) Soybean juice is prepared by mixing with crushed water.

The soya juice is passed through a filter equipped with a stainless steel filtration net rotating at high speed to separate the soy and soy milk. (1, 2 filtration)

The separated soymilk is transferred to a heating apparatus and sterilized and heated at 90 to 105 ° C for about 2 minutes.

The heated soymilk is transferred to a storage tank and transferred to a filter equipped with a stainless steel strainer that rotates at low speed to completely separate the sebum. (3rd filtration)

To 60 g of ginseng powder, 500 ml of water is added and boiled at 80 to 100 ° C for about 5 to 10 minutes to completely dissolve the ginseng powder in water to prepare a boiled ginseng solution.

Soymilk with 98% or more of the sebum removed is placed in a coagulation container, 12 liters of soymilk, and coagulated by administering the prepared ginseng solution and a coagulant (about 1% calcium sulfate).

The curd soy milk (pure tofu) is put into a pressing machine to form a shape on the tofu and cooled to prepare healthy tofu.

Example 2

In the coagulation process of Example 1, 500 ml of water was added to 100 g of mugwort powder instead of ginseng, and boiled at 80 to 100 ° C. for about 5 to 10 minutes to completely dissolve mugwort powder in water, administering boiled mugwort liquid to prepare tofu. How to make

Example 3

In the coagulation process of Example 1, 500 g of water was added to 70 g of pine needle powder instead of ginseng, and boiled at 80 to 100 ° C. for about 2 to 5 minutes to completely dissolve pine needle powder in water, and then administered boiled pine needle liquid to prepare tofu. How to manufacture

Comparative Example 1

Method of preparing healthy tofu by injecting soybean powder called ginseng powder in the manufacturing process of Example 1 into the grinding process

Comparative Example 2

Method of preparing healthy tofu by injecting ginseng powder before coagulation in the manufacturing process of Example 1

Comparative Example 3

Method of preparing healthy tofu by diluting ginseng powder in a purified water of 15 ℃ in the manufacturing process of Example 1

Comparative Example 4

Method of manufacturing healthy tofu by injecting soybean powder called wormwood powder in the manufacturing process of Example 2 into the grinding process

Comparative Example 5

Method of preparing healthy tofu by injecting mugwort powder in the manufacturing process of Example 2 before coagulation

Comparative Example 6

Method of preparing healthy tofu by diluting mugwort powder with water in the manufacturing process of Example 2 before solidification

Comparative Example 7

Method of preparing healthy tofu (prior to heating) by separating pine needle powder and soy milk in the manufacturing process of Example 3 and then administering pine needle extract to soy milk.

Comparative Example 8

Method of preparing healthy tofu by injecting the mugwort powder in the manufacturing process of Example 3 before coagulation

Comparison result

In Comparative Example 1, when ginseng and soy milk are separated in the process of making products, the ginseng powder contains about 60% of ginseng powder, so a large amount of ginseng powder is needed, but the quality of tofu is improved by mixing soy milk and ginseng powder.

Comparative Example 2 Ginseng powder was administered to the soymilk of the tofu blot before coagulation, but the ginseng powder did not loosen and was embedded in the product as a small lump.

Comparative Example 3 is a cured tofu prepared by adding a coagulant to the heated soymilk after coagulation with a mixture of ginseng powder and 15 ° C. (Ginseng powder is not soluble in water at 15 ° C.)

In Comparative Example 4, since the wormwood powder is about 70% out of the filtration process, a large amount of wormwood is required and the defect rate is high because the product is not coagulated well.

Comparative Example 5 shows that the mugwort powder in the product is not diluted well and remains in the product

In Comparative Example 6, there were many mugwort powder powders on the product, so the product was not good.

In Comparative Example 7, when soybean and pine needle powder were mixed and ground, it was difficult to make the ratio of soybean and pine needle in the mixing process, and it was difficult to produce pine needle tofu of the same product. This was fine and green tofu was prepared.

In Comparative Example 8, the pine needle powder contained about 65% of the pine needles in the third filtration process, and the pine needles taste was disgusting.

Apparatus for carrying out the present invention used a conventional apparatus according to the process shown in Figure 3, the Applicant is specially used to make a special heating heater for boiling ginseng powder, mugwort powder, and pine needle powder in the manufacturing apparatus bar heater This will be described briefly.

When described in detail with reference to the drawings as follows.

1 is a ginseng, mugwort and pine needle powder heater in the tofu manufacturing apparatus, Figure 2 is a liquid feeder boiled ginseng, mugwort and pine needles in the second tofu manufacturing apparatus and Figure 3 shows a tofu manufacturing apparatus and process diagram of the present invention (1) Switches (2) Agitator motors (3) Agitator lids (4) Agitators (5) High temperature and high pressure pumps (6) Boiled liquid delivery pipes (7) Boiled liquid recovery pipes (8) Solonoid valves Automatic valve (8 ') Solooid valve (9) Heater (10) Boiler injection.

In operation, first, inject ginseng powder, mugwort powder, pine needle powder into proper concentration, put clean water and switch (1) to the ON position, and then operate the stirrer motor (2) to rotate the stirrer (4). While stirring the powder liquid injected therein, steam is injected using the solenoid valve 8 to heat the double heater 9 to boil the powder liquid.

The boiled powder liquid is injected into the boil injector 10 through the transfer pipe 6 using the high temperature and high pressure pump 5, and injected into the coagulation vessel installed at the bottom of the boil liquid injector 10.

At this time, when the pressure in the boil solution injector 10 is strong, the boil solution is recovered (feedback) to the boil solution collection tube (7) and returned to the heater (9), and the boil solution injector (10) is injected into the coagulation brush. A constant liquid is injected under the control of the nose valve 8 '.

The device can automatically adjust the entire heater operation in the switch box 1.

The heater for boiling the ginseng, mugwort and pine needle powder can be used to install two to three as needed.

The tofu prepared in the present invention is soft and chewy, with the taste of fresh tofu, not only the taste of ginseng or wormwood or pine needles, but also the color of ginseng or mugwort or pine needles unique to the taste can be felt more flavorful It has an effect.

Claims (4)

Soybeans are washed and transported to soaking tanks for 7 hours in summer and 12 hours in winter, soaking beans with purified water to soak soybeans to remove some of the moisture of the properly soaked beans and transfer them to a grinder (millstone, blender, etc.) In the manufacturing method of healthy tofu prepared by separating and mixing soy milk and soy milk by passing through a filter equipped with a stainless steel filtration net to rotate the prepared soybean juice by pulverizing and mixing with purified water, The separated soymilk is transferred to a heating device for sterilization and heating at 90-105 ° C. for about 2 minutes, and then the heated soymilk is transferred to a storage tank and transferred to a filter equipped with a stainless steel filter rotating at low speed to completely separate the sesame. To 60 g of ginseng powder, 500 ml of water was added and boiled at 80 to 100 ° C. for about 5 to 10 minutes to completely dissolve the ginseng powder in water, Soy milk with 98% or more of the sebum removed in a coagulation barrel, 12 liters of soy milk, and coagulated by administering the prepared ginseng solution and a coagulant (about 1% calcium sulfate), Method for producing healthy tofu, characterized in that to put the solidified soy milk (pure tofu) in a compression molding machine tofu. Clean the beans and transfer them to the boiled tank, soaking the beans with purified water for 7 hours in summer and 12 hours in winter, soaking the soybeans to remove some of the moisture of the properly soaked beans and transport them to a grinder (millstone, blender, etc.) In the manufacturing method of healthy tofu prepared by separating the busy and soy milk by passing through a filter equipped with a stainless steel filtration net to rotate the prepared soybean juice by grinding with purified water and then In the coagulation process of claim 1, 500 ml of water is added to 100 g of mugwort instead of ginseng, and boiled at 80 to 100 ° C. for about 5 to 10 minutes to completely dissolve mugwort powder in water and administer boiled mugwort to prepare tofu. How to. Clean the beans and transfer them to the boiled tank, soaking the beans with purified water for 7 hours in summer and 12 hours in winter, soaking the soybeans to remove some of the moisture of the properly soaked beans and transport them to a grinder (millstone, blender, etc.) Soybean juice is prepared by mixing with crushed water, In the manufacturing method of healthy tofu prepared by separating the soy milk and soy milk by passing through a filter provided with a stainless steel filtration net rotating the prepared soy juice. In the solidification process of claim 1, 500 ml of water was added to 70 g of pine needle powder instead of ginseng, and boiled at 80 to 100 ° C. for about 2 to 5 minutes to completely dissolve the pine needle powder in water, administering boiled pine needle liquid to prepare tofu. How to manufacture. In the heater for boiling ginseng, mugwort and pine needle powder in tofu manufacturing equipment, A switch (1), an agitator motor (2) operated by the switch (1), By the rotation of the stirrer motor 2, the stirrer 4 for rotating and stirring the powder liquid contained therein, the solenoid valve 8 which automatically opens and closes the steam supply by steam pressure, and steam is injected. Ginseng, mugwort and pine needle powder and fresh water injecting the dual heater (9) and the high temperature and high pressure pump (5) for transporting the powder liquid boiled properly in the heater (9) to the transfer pipe (6) And, injecting the powdered liquid boiled through the transfer pipe (6) and the boiled liquid injector into the coagulation container installed in the lower portion of the boiled liquid injector 10 to boil if the pressure is strong in the boiled liquid injector (10) A recovery tube (7) for recovering the liquid (back) and returning it to the heater (9), a solenoid valve (8 ') for injecting a certain liquid by adjusting the injection into the coagulation container in the boiled liquid injector (10), Boiler for boiling the ginseng, mugwort and pine needle powder as needed Heater of ginseng, mugwort and pine needle powder in the manufacturing apparatus of tofu, characterized in that comprises a dog to three.