KR100451483B1 - A manufacturing process and device of a preserved been curd - Google Patents

Abstract

In the present invention, despite the use of more than 80 mesh particle size of the battery-activated raw soybean powder to achieve a finer homogenization of the particle size of the suspension through a three-step mixing process with soft water, excellent elasticity and firmness when forming the frontal head, there is no fishy, In addition to enabling the production of high-functional whole tofu with long-term preservation with excellent texture, it is also possible to produce more rapid, simple and continuous automatic production, and it is a long-term preservation that is completely differentiated from the existing ones such as increased productivity, process speed, energy saving, and cost reduction. The present invention relates to a frontal head manufacturing method and an apparatus thereof.

In other words, the mixing, blending, and homogeneous three-step mixing homogenization process, although the particle size of the conventional 325 mesh battery-activated fresh soybean powder is used, the finely homogenized all-celled soybeans are used. A powder suspension can be obtained, and the binder can be homogenized in a short time by the use of a homogenized liquid coagulant, and the compound can be homogenized in a short time by the high pressure homogeneous means. To prepare soymilk suspension of fine particles with uniform particle distribution accurately and to provide whole head with long-term preservation as well as firmness, elasticity and texture by far-infrared high temperature (121 ℃) steam molding sterilization after packing and packing.

Description

A manufacturing process and device of a preserved been curd}

The present invention relates to a long-term preservation functional frontal tofu manufacturing method and apparatus, and more particularly excellent elasticity and firmness, no fishy smell, high-functional frontal tofu capable of long-term preservation excellent texture and excellent preservation Long-term preservation is possible, production is faster, simpler, continuous automatic production, and it is related to the innovative long-term preservation functional frontal tofu manufacturing equipment and method, which is completely different from the existing ones such as process speed, energy saving and raw material cost reduction. .

Conventional conventional tofu manufacturing method is soaking and soaking step so that it is easy to grind and crush soybean soaking step and crushed soybeans by adding water little by little with a crusher and steamed soybean juice filtered by using a high Separating soymilk; Soy milk containing coagulant is mixed and left for a certain period of time, then pressed, and after the tofu has hardened sufficiently, put it in water in a box and then take out the box, and tofu is soaked in water for a long time. Produced as a protein in soybeans. In addition to the problem of not recovering all of the bioactive substances (dietary fiber, lecithin, safosine, isoflavone, etc.), there was a problem in that the production of tofu as a final product was significantly lower than the amount of soybean used as a raw material.

In addition, about BOD 10,000ppm of pure water comes out during the pressing process, which not only causes waste water but also takes about 10 to 24 hours to perform soybean immersion and soaking process, sebum separating process, and pressing process. There was a significant problem, such as a huge amount of time required.

Accordingly, the applicant of the present application solves the problems of the conventional tofu production method as described above, and at the same time, for the purpose of quality innovation of tofu, "Method for producing battery-activated fresh soybean fine powder (patent registration no. 182829)" and "high functional battery active raw It has been registered after filing for application device for manufacturing soybean fine powder (utility model registration No. 0263191), and also applied for and registered for "frontal tofu manufacturing device (utility model registration No. 021041) using battery-activated raw soybean fine powder". As a result, the concept and quality of tofu have been greatly improved.

However, this is also not without some problems, the solution is required to promote higher quality and efficient production.

In other words, the utility model, such as applied by the applicant of the present invention to look at the problem of the technology registered in detail,

1. When used in blending with soft water, a battery-activated raw soybean micropowder having a particle size of 325 mesh, which is a raw soybean powder, is used, but the material cost of the battery-activated green soybean fine powder having a particle size of 325 mesh is a problem. The distribution was uneven, and when mixed with soft water, low-speed mixing 1,600 rpm was used to reduce the homogeneity of the grain size of the battery-activated raw soybean fine powder suspension, resulting in a decrease in cohesiveness, resulting in a decrease in product value.

2. The component of the whole active soybean tofu fine powder, the powder of raw soybean, is about 40% protein. About 25% fat. About 20% carbohydrates. iron content. Bioactive substances (dietary fiber, lecithin, isoflavones, oligosaccharides, etc.) and water. It is composed of vitamins and fats, which contains physical properties that do not bind well with soft water, and battery activity when put into the mixing tank at 1kg: 5.5 ~ 6L ratio of battery-activated raw soybean fine powder and soft water. Raw soybean fine powder floats on the soft water surface and stirs with a rod or the like, so it is unsanitary and the mixing means is first mixed with a low speed mill (1600rpm) of a circular impeller (3 minutes). After the swelling (5 minutes), the circular impeller is co-rotating during the second mixing (3 minutes), so that the homogeneity of the soybean milk suspension is not produced. Particles are not refined to more than 325 mesh, which affects the binding and cohesion between particles, resulting in a decrease in firmness in the production of frontal tofu, and deterioration in the commerciality of the dietary fiber, and a feeling of heterogeneity in the texture due to the superfineness of the dietary fiber.

3. In addition, when the steam at 102 ° C supplied by the steam boiler steams the soybean milk suspension through the far-infrared radiator ceramic ball, the energy consumption increases due to the thermal denaturation reaction from the surface of the soybean protein to the slow, soybean off-flavor. The smell of fishy fish was left undeodorized, which caused problems in the texture of the final product due to the smell of fishy fish in the frontal head produced by natural coagulation.

4. In addition, when cooling the steamed soymilk at 102 ° C transferred from the steaming tank to the cooling mixing tank, a circular pipe through which cooling water is circulated to the cooling device in the cooling mixing tank and mixed with a low speed mixer (1600 rpm) Steamed soy milk is cooled to 10 ~ 20 ℃ for 60 minutes, which takes much time for cooling, which leads to time loss as well as initial decay due to bacterial invasion of proteins contained in the accelerated soymilk suspension. there was.

5. In addition, when soft water and a coagulant are added to the cooled soy milk suspension immediately, a low-temperature mixer is used for a short time, so that the refrigerated soy milk suspension is completely homogenized in the cold soy milk suspension. There was a problem in that the homogeneous mixing and the separation of the layer occurs so that the frontal head inferior in bonding strength and elasticity during the final frontal head forming.

6. In addition, the steam forming device and the cooling device when the final whole tofu product is formed by cooling after applying a constant temperature steam (applying steam heat of 85 to 95 ° C. for 20 minutes and applying a temperature of 121 ° C. for 4 minutes). Since each is separately installed, there is a problem that the cumbersome and time-consuming to be cooled by steam molding in the steam forming apparatus and then taken out and transferred to a separately installed cooling apparatus.

In the present invention, to eliminate all the problems caused by the conventional manufacturing process of the tofu, and further to create a superior quality tofu tofu, first use a cell-active raw soybean powder particle size of 80 mesh or more, and the active soybean powder (raw) To increase the mixing efficiency and to perform a quick mixing process through a separate high-speed homogeneous mixing means in the mixing process of mixing soybean powder) and soft water to obtain a battery-activated fresh soybean powder suspension; When the suspension is steamed, soybean protein thermal degeneration is rapidly induced by resonance and cardiac calendar of far infrared rays to shorten the steaming time as well as to obtain benefits such as sterilization and off-flavor removal by far-infrared electromagnetic waves; When the steamed soymilk suspension is cooled to 10 to 15 ° C., the cooling of the steamed soymilk suspension can be achieved by rapidly cooling the surface area of the heat exchanger cooling fan. The homogenized liquid coagulant is added to the cooled soymilk suspension, mixed, and then the cold soy milk suspension and homogenized liquid coagulant are broken down finely (400-600 mesh or more) through a high-speed, high-pressure homogenizer to homogenize the frontal tofu 121 The present invention has been completed as a technical problem with a focus on providing a manufacturing apparatus and a method for forming a high quality frontal head which is more excellent in binding, cohesion, elasticity, texture, and preservation by molding with high pressure steam.

1 is a schematic overall configuration diagram of a manufacturing apparatus showing a preferred embodiment of the present invention

2 is a block diagram of a system representing one preferred embodiment of the present invention.

3 is an internal configuration diagram of a high speed homogenizer showing a preferred configuration of the present invention

■ Explanation of the major symbols used in the main parts of the drawings ■

10: water softener 20: residual chlorine remover

25: UV sterilizer 30,54,65: control valve

40: steam boiler 50: mixing tank

51: antifoaming funnel 52: fine powder storage hopper

52a: vacuum pump 53: high speed multistage pump

53a, 58a: Motor 55: Water level sensor

56, 71, 91: rotary pump 57: T-shaped valve

58, 82: impeller 60: steam bath

60a: Pressure lid 61: Safety valve

62: far-infrared radiator ceramic plate 63: temperature sensor

64: drain valve 70: cooler

70a: cooling fan 80: mixing tank

81: Liquid coagulant input hopper 81a: Liquid coagulant supply pipe

82c: motor 83: fluid resistance plate

83a: fluid flow path 90: high pressure homogenizer

90a: Inlet 90b: Homogeneous valve

90c: Electric motor 90d: Plunger pump

90e: Outlet 100: Filling packing machine

110: steam molding sterilizer 110a: steam supply pipe

110b: cooling water supply pipe 120: mobile truck

200: groundwater E: water supply

In order to achieve the above technical problem, the present invention will be described in detail with reference to the accompanying drawings.

A mixing tank 50 for mixing the soft water and the battery-activated raw soybean powder, which have undergone the residual chlorine remover 10 and the ultraviolet sterilizer 20, respectively, to obtain a soybean milk suspension; A steam bath (60) for steaming the raw soybean suspension obtained through the mixing step; Steam soy milk suspension cooler 70 for cooling the steamed soy milk suspension below a predetermined temperature (10 ~ 15 ℃ or less); A blending tank 80 which mixes and then mixes the homogenized liquid coagulant with respect to the cooled cooled soymilk suspension; A high pressure homogenizer 90 for fine granulating and homogenizing the cooled soymilk suspension and the liquid coagulant mixture homogenized by high pressure; Filling packing machine 100 for packing the homogenized liquid coagulant and soy milk suspension in a container; A steam molding machine (110) for molding and sterilizing the packed packaging by heating with steam; In the conventional front head manufacturing apparatus that is connected to each other continuous pipes in the order of the cooling system for cooling to a predetermined temperature (20 ℃ or less) after the steam molding,

The high speed driven by the motor 53a at the lower end side of the mixing tank 50 in which the impeller 58 driven by the water level sensor 55, the antifoam reed reed 51 and the upper motor 56a is installed. The multistage pump 53 is connected to the pipe, and at the same time, the vacuum pump 52a and the raw soybean powder storage hopper 52 are provided at the upper end of the high speed multistage pump 53, and then connected to the upper end of the mixing tank 50. As configured;

Attaching the far-infrared radiator ceramic plate 62 of a predetermined size and area to the inner slope of the steam bath 60 so that far-infrared energy waves can be directly radiated to the radiator ceramic plate 62;

Cooling fan (70a) installed inside the cooler (70) is provided by connecting a plurality of plate-shaped cooling fan (70a) having a large surface area layered to maximize the cooling efficiency;

In the lower center of the mixing tank 80 having the liquid coagulant injecting hopper 81 and the water level reducing device 84, an impeller 82 driven and rotated by the motor 82a is placed, while the mixing tank 80 and Installing a high pressure homogenizer 90 between the filling packing machines 100;

The steam molding machine and the cooler are integrally formed with one steam sterilization molding machine and a cooler 110 connected to one side of each of the steam inlet pipe 110a and the coolant (ground water) inlet pipe 110b.

The high pressure homogenizer 90 has a plunger 90d for generating a high pressure by a piston movement by the electric motor 90c at one end as shown in FIG. 4, and has a myriad of fine pores on the discharge port 90 side. While the homogeneous valve 90b is embedded, a rotary pump 91 is provided at one side of the discharge port 90e and a pipe leading from the discharge port 90e to the filling packaging machine 100.

In addition, the homogenizer 90 is a homogeneous object (a mixture of the suspension passed through the mixing tank, a battery-activated green soybean powder, a liquid coagulant, and a soft water mixture) supplied through one side inlet 90a and generated by the plunger 90d. Due to the high pressure of ~ 400 bar (kgf / cm2) is passed through a homogeneous valve (90b) having a large number of micropores, the mixture is a homogeneous object, the resistance and cavitation, turbulence, etc. in the process of passing through the homogeneous valve (90b) A collision phenomenon occurs, and this phenomenon breaks the mixture finely, resulting in finely divided particles having a particle size of 400 to 600 mesh or more.

In addition, this phenomenon is not only the effect of finely splitting the particles of the mixture, but also the surface modification action by the action of lecithin, which is an emulsifier component included in the soymilk suspension. As a result, the specific gravity distribution can be homogenized without layer separation.

Such micro-treatment and effective homogenization improve the binding and cohesion, elasticity and texture of the final product molding, which has a great influence on the quality of the frontal head and the commercialization.

On the other hand, inside the steam sterilization molding and the cooler 110, the ceramic plate 110a, which is a far-infrared radiator, is built in, and the wicking force, resonance, etc. are transmitted by far-infrared rays emitted during steam molding and sterilization. It also improved significantly by increasing the.

Hereinafter, a detailed look at the premise based on the existing method for the frontal head manufacturing method of the present application made through the above-described manufacturing apparatus,

That is, a mixing step of mixing the soft water and the battery-activated soybean soybean fine powder consisting of residual chlorine removal, ultraviolet sterilization, respectively to obtain a soybean milk suspension; A suspension steaming step of steaming the turbidity obtained through the mixing step; A steam soy milk suspension cooling step of cooling the steamed suspension to a predetermined temperature or less (10 to 15 ° C. or less); A suspension blending step of adding a liquid coagulant to the cooled chilled soymilk suspension and then evenly blending it with soft water; Homogenizing the blended soymilk suspension and homogenizing liquid coagulant suspension; A packing step of packing the homogenized cold blend suspension into a container; In the conventional frontal head manufacturing method of final completion by molding, sterilizing and cooling by applying a constant heat to the cooling compound suspension packed in the constant container with steam,

The fine powder and soft water of the battery-activated soybeans added in the mixing step of 80 mesh or more are 1: 5.5 to 6, respectively, and the rotation of the impeller, which is a mixing means, is continuously performed within 8 to 9 minutes at a speed of 2500 rpm. With;

Allowing steam to be rapidly steamed in the raw soybean suspension which is the steaming target in the steaming step using energy of the far-infrared radiator and wicking power and resonance absorbing energy;

Cooling the suspension (steaming temperature 102 ° C.) in the suspension cooling step to 10 to 15 ° C. at a high speed (within 5 minutes);

The cooling soymilk suspension and the homogenized liquid coagulant are blended under the condition of an impeller rotation speed of 2500 rpm in the compounding step, and the blended compound is pressured at 150-400 bar (kgf / cm2) of a high pressure homogenizer, Causing turbulent collisions so that they can be broken into fine particles of 400-600 mesh or more;

The homogenized liquid coagulant and the cooled soymilk suspension are packaged in a predetermined packaging container;

In the steam forming and sterilization stage, steam is supplied for 10 minutes at 95 ° C. for 15 minutes at 121 ° C. to sterilize Salmorera bacteria, so that long-term preservation is possible, and cooling water is supplied for cooling. Provided is a method of preparing a preserving functional tofu.

Hereinafter, the detailed description on the operation,

The water level sensor 55 of the mixing tank 50 is treated with soft water while passing through the water softener 10 from the water supply source E, and then passed through the residual chlorine remover 20 and the ultraviolet sterilizer 25. When the amount of water is added to the mixing tank 50 by a predetermined amount, the soft water is transferred to the high speed multistage pump 53 through the T-shaped valve 57 below the mixing tank 50.

In this case, as the battery-activated raw soybean powder is injected from the upper input hopper 52 of the high speed multistage pump 53, the soft water passing through the high speed multistage pump 53 receives a predetermined amount of fresh soybean through the vacuum pump 52a. After mixing, the soybean milk suspension is transferred to the mixing tank, and the high-speed mixing is performed by the impeller 58, thereby making the soybean suspension.

The made soybean suspension is transferred to the steam bath 60 through the T-shaped valve 57 under the mixing tank to undergo a steaming process.

When the green soybean milk suspension is added to the steam bath 60 is supplied with steam at a constant temperature from the once-through steam boiler 40 provided on one side is given a constant heat and pressure to the suspension while the ceramic body attached to the inner slope The radiation of far-infrared radiator energy by (62) adds both cardiac calendar and resonance, resulting in short steaming time and complete elimination of off-flavor (fishy), which leads to steaming at a fairly high rate, which results in a significant amount of energy. Savings are also provided.

When the steaming process is completed in the steam bath (102 ℃, 60) is transferred to the cooler 70 to perform the cooling (10 ~ 15 ℃), wherein the heat exchanger mounted inside the cooler 70 is a circular pipe By using the plate heat exchanger (70a) without the use of the surface area of the cooling fan of the heat exchanger significantly wider, and as a result to maximize the efficiency of the cooling.

The maximization of the cooling efficiency not only completes cooling of the steamed soybean milk suspension (102 ° C.) in a shorter time, but also leads to less energy consumption, resulting in energy saving and preventing protein rot.

When the cooling process is completed as described above, the cooling soymilk suspension is put into the mixing tank 80 by the operation of the rotary pump 71, at this time through the liquid coagulant injection hopper 81 installed on the upper side of the mixing tank 80. Liquid coagulant is added together.

When the input of the raw soybean suspension and the liquid coagulant in the mixing tank 80 is completed at a predetermined ratio, the impeller 82 is rotated at 2500 rpm by the driving of the upper motor 82c to mix and stir the mixture.

And the soybean suspension and liquid coagulant mixture blended in the mixing tank 81 is transferred to one side high pressure homogenizer 90 to perform a homogeneous process.

The homogeneous process must pass through a homogeneous valve 90b having numerous micropores, although the incoming mixture attempts to move at a significant flow rate due to the high pressure generated by the operation of the plunger 90d.

Therefore, in the course of passing the mixture through the homogeneous valve 92b, a significant resistance, cavitation, turbulence, or the like may occur, and the particles may be more finely broken due to the collision of the mixture, and in particular, the particles may have a particle size of 400 to 600 mesh or more. Soymilk and liquid coagulation suspensions can be obtained.

In addition, the surface modification reaction occurs due to the action of the lecithin contained in the soybean milk suspension, so that the specific gravity between particles is the same, thereby effectively eliminating the layer separation phenomenon.

This effect will increase the binding and cohesiveness in the future steam molding to enable more smooth steam molding, as well as improve the elasticity and texture of the finished frontal head to help improve the quality and productability of the product.

After the homogenization is finished, the rotary pump 91 is transferred to the filling packing machine 100 to fill the container with a predetermined amount, and then the plurality of filled containers are transferred to the transfer cart 120 and steam sterilization molding and the cooler 110 ), Steam molding, sterilization and cooling are carried out in order in one device to complete the final long-term preservation functional head.

The long-term preservation functional frontal head manufacturing apparatus and method of the present invention examined in detail above, when mixing the active soybean powder, which is a raw soybean powder and soft water, the impeller as a mixing means at high speed, and the deep-infrared power of steaming far-infrared during steaming Accelerates the steaming rate by resonance, cools the steamed soymilk suspension with a plate heat exchanger before moving it to the mixing tank, performs the mixing through the rotation of a high-speed impeller in the mixing tank, and By allowing homogeneous micronization and surface modification reactions to occur, and enabling high-temperature steam molding, sterilization, and cooling to be performed in one unit, it is possible to simultaneously achieve a significant reduction in process time and energy savings compared to the conventional whole tofu manufacturing method. Of course, there is no particle separation between particles, and it has excellent binding and cohesiveness when forming, and smells off. And long-term preservation of woosugwa texture can not be a revolutionary way to produce functional forehead.

In addition, the long-term preservation functional frontal part of the present invention contains a large amount of physiologically active substance, the second nutrient of soybean, and has excellent effects in preventing chronic diseases, preventing adult diseases, and preventing cancer, thereby contributing to national health enhancement.

In addition, as it is known, the effective mixing, blending, and high pressure homogeneous three-step mixing homogenization process require that the conventional soybean particles of more than 325 mesh have to be used even if the particle size of 80 mesh or more is used for more homogenized microparticles (400). Since the soymilk suspension of ˜600 mesh) can be obtained, the present invention is expected to provide an additional advantage that can significantly reduce the cost of purchasing raw active soybean fine powder as a raw material.

Claims (3)

A mixing tank (50) obtained by mixing the soft water passed through the residual chlorine remover (10) and the ultraviolet sterilizer (20) and the battery-activated fresh soybean powder to obtain a battery-active fresh soybean powder suspension; A suspension steamer (60) for steaming the suspension obtained through the mixing step; A suspension cooler (70) for cooling the steamed suspension to a predetermined temperature or less (10 to 15 ° C or less); A suspension blending tank (80) for adding a homogenized liquid coagulant to the cooled chilled soybean milk suspension and then blending it; Filling packing machine 100 for packing the blended suspension in a container; A steam molding machine for molding and sterilizing the packaged cooling suspension with steam; In the conventional front head manufacturing apparatus that is connected to each other continuous pipes in order of the cooler to cool to a predetermined temperature (20 ℃ or less) after the steam molding, The high speed driven by the motor 53a on one side of the lower end of the mixing tank 50 in which the impeller 56 driven by the water level sensor 55, the antifoam reed reed 51 and the upper motor 56a is installed. The multistage pump 53 is provided with a pipe connection, and at the same time, the vacuum pump 52a and the raw soybean fine powder storage hopper 52 are provided at the upper end of the high speed multistage pump 53, and then the pipe having the rotary pump 53a. To be configured to be connected to the top of the mixing tank (50); Attaching a far-infrared radiation ceramic body 62 of a predetermined size and area to the inner slope of the steam bath 60 so that far-infrared electromagnetic wave energy can be directly radiated to the soymilk suspension; The heat exchanger (70a) installed inside the cooler (70) is provided by plurally connecting a plurality of cooling fans having a large surface area to maximize the cooling efficiency; At the bottom center of the mixing coagulation tank 80 having the liquid coagulant injecting hopper 81 and the high speed homogeneous mixer, an impeller 82 driven and rotated by the motor 82a is placed, while the mixing tank 80 and the filling packing machine are placed. Installing a high pressure homogenizer 90 for fine homogenization therebetween; The steam molding machine and the cooler is characterized in that the steam inlet pipe 110a and the cooling water (ground water) inlet pipe (110b) is connected to one side, one steam sterilization molding and the cooling unit 110 is connected to each other. Long-term preservation functional frontal head manufacturing apparatus. The method of claim 1, The high pressure homogenizer 90 has a plunger 90d for generating a high pressure by a piston movement by the electric motor 90c at one end as shown in FIG. 4, and has a myriad of fine pores on the discharge port 90 side. Long-term storage functional front head manufacturing apparatus characterized in that the homogeneous valve (90b) is built, the one discharge port (90e) of the discharge port (90e) from the discharge port to the filling packaging machine 100 is provided with a rotary pump (91), respectively . Mixing step of removing the remaining chlorine, ultraviolet sterilization and the soft water and all active soybean powder to obtain a soybean milk suspension; A suspension steaming step of steaming the turbidity obtained through the mixing step; A suspension cooling step of cooling the steamed suspension to a predetermined temperature or less (10 to 15 ° C. or less); A suspension blending step of adding a liquid coagulant to the cooled chilled soybean milk suspension and then evenly blending it; A packing step of packing the combined cooling suspension into a container; In the conventional whole head tofu production method of final completion by molding, sterilizing and cooling the packaged cooling suspension by applying a constant heat with steam, Battery active soybean powder and soft water to be added to the mixing step at a ratio of 1: 5.5 to 6, respectively, and performing rotation (2500rpm) of the impeller as a mixing means in a continuous 3 to 8 minutes; Allowing the steam to be rapidly steamed in the soybean suspension, which is the steaming target, in the steaming step while having far-infrared radiation and resonant absorption of far infrared rays; Cooling the suspension (steaming temperature 102 ° C.) within 10 minutes to 10-15 ° C. in the suspension cooling step; In the suspension compounding step, the added suspension, liquid coagulant and soft water are blended under the condition of an impeller rotation speed of 2500 rpm, and the blended pressure is 150 to 400 bar (kgf / cm2) and the pressure is cavitated and turbulent. Causing a collision of the particles to be broken into fine particles of 400 ~ 800 mesh or more; Long-term preservation functional frontal head manufacturing method characterized in that the steam is supplied at a predetermined temperature in the molding and sterilization step so that the molding and cooling water is supplied to the cooling.