KR100454357B1 - A manufactaring process and of a fibroid material diet prompt - Google Patents

Abstract

The present invention is to produce a homogenized, fully active green soybean micropowder suspension by first mixing the whole active soybean fine powder and soft water of the particle size 325 mesh, which is a raw soybean powder, by means of a mixing means of a high speed homogeneous mixer. The steam-induced raw soybean fine powder suspension of steamed far-infrared radiator ceramic circular plate enables to more effectively deodorize the steaming time and deodorization (soybean smell of soybean) by the cardiac calendar, resonance, and deodorization absorbency of the far-infrared radiator of circular ceramic plate. In the second thermal mixing tank with heat insulating power and high speed homogeneous mixing means, it is more effective and finely homogenized to prevent layer separation and at the same time to have higher cohesiveness, especially natural solidification at the proper temperature. After adding coagulant and performing high speed homogeneous mixing, binding force and elasticity Excellent quality and good mouthfeel fly the diet significantly relates to a method of manufacturing the device to provide fiber jeondubueul.

Description

Method for manufacturing instant dietary fiber frontal tofu and its device {A manufactaring process and of a fibroid material diet prompt}

The present invention obtains a homogenized, fully active green soybean micropowder suspension by mixing the whole active soybean fine powder and soft water more efficiently, and at the same time, gives the cardiac power, resonance and deodorizing power of far infrared electromagnetic energy when steaming the suspension. By removing the fishy smell and homogenizing the steamed homogeneous suspension once more finely through the second warm mixing process with the built-in high-speed homogeneous mixer, it prevents the delamination phenomenon and increases cohesiveness and naturally solidifies. When the homogenized liquid coagulant is added at the proper temperature, the high speed homogeneous mixer is re-executed to make a high quality instant dietary fiber frontal head with excellent binding force, elasticity and texture. It is about.

Conventional conventional tofu production method is a soybean sorting step, washing step, soaking step called soybean and soybean milling step, separating the ground soybean juice with sesame and steamed separated soy milk coagulant ( Calcium sulfate, gdiel) and the coagulant, and then allowed to stand for a certain time, and then put the formed soft tofu into the mold, and then pressed into the mold to compress, and soak the molded tofu Is done.

This conventional tofu manufacturing method has a problem that it is not possible to recover all the nutrients, such as bioactive substances in soybeans, because the large amount of by-products are generated as by-products at the stage of separating the above-mentioned soy milk and soy milk, as well as the raw material of soybean There was a problem that the production of tofu compared to the amount of tofu decreased, and the net water of BOD 10,000 PPM (standard value clean area 40PPM, class A area 100PPM, class B area 150PPM) came out in the process of pressing to produce waste water.

Also, the soaking time of soybeans is 8 hours in summer and 20 hours in winter, and the time required to separate soybean milk and soy milk, the time required to squeeze, and the time required to soak the finished tofu. There was a problem that it takes a lot of time in manufacturing, such as more than 18 ~ 24 hours

In order to solve these problems, the applicant of the present invention together with a method for producing battery-activated raw soybean fine powder (patent registration No. 182829) and a manufacturing device of high-functional battery-activated raw soybean fine powder (Utility Model Registration No. 263191) As well as developing an instant whole tofu maker (utility model registration No. 188074) and an instant whole tofu maker (utility model registration No. 281924) using the prepared battery-activated raw soybean fine powder, of course, has been filed with the JPO.

To summarize the contents of the instant tofu maker,

First, it is composed of primary mixing tank, steaming tank, steam generator, and secondary mixing tank, and the amount of soft water is accurately adjusted at the ratio of 1kg: 5.5 ~ 6ℓ of battery-activated fresh soybean fine powder and soft water in the primary mixing tank equipped with the water level sensor. The soymilk suspension produced using the low speed mixer circular impeller, which is a mixing means, is transferred to a steaming tank, steamed at 102 ° C. by steam supplied from a steam generator, and then the steamed soymilk suspension is transferred to a secondary mixing tank and steamed. Soymilk suspension at 85 ° C. Instantly mix powder coagulant and soft water to add coagulant and discharge the mixture of steamed soy milk suspension and coagulant into the coagulation tank by using a low speed mixer circular impeller as a mixing means. Will be manufactured.

This instant tofu maker solves the problems expressed in the conventional tofu manufacturing method, so that the amount of whole tofu production is increased by 100% compared to the amount of soybean used as a raw material, the structure is dense and glossy, and the whole nutrients of soybean are present. In addition to the advantages of being able to provide a shorter manufacturing time, by-product busy and waste water does not occur, such as a lot of effects and high quality tofu production was possible.

However, in order to improve the quality and productivity of the frontal head, the following problems need to be solved.

1. The whole activity of the grain size 325 mesh, the raw soybean powder, which is the material for instant tofu production, the components of the fresh soybean fine powder are about 40% protein, about 25% fat, about 20% carbohydrate, about 3 ~ 5% moisture, and biological activity It is composed of substances (3% dietary fiber, isoflavones, lecithin, origosaccharides, etc.) and contains a large amount of fat and dietary fiber compared to other grains.

And the particle size distribution is uneven from 80 mesh to 600 mesh, so the average particle size is 325 mesh.

Later, during the mixing process, which is the stage before the instant tofu shaping process, a slow-speed mixing mixture is used to produce a suspension of soft water and whole activated soybean fine powder. Difficulties, such as the production of suspended cell activated soybean fine powder suspension and the separation of soft water and fat components occur.

2. In addition, finely pulverized active soybean fine powder and soft water with a particle size of 325 mesh were introduced into the primary mixing tank at a ratio of 1 kg: 5.5 to 6 l, and the mixing means was mixed with a circular impeller of a low speed mixer (1600 rpm) for 3 minutes, followed by cell activity. When the raw soybean fine powder suspension was swelled for 5 minutes and mixed for another 3 minutes, the slow idle idling of the circular impeller resulted in insufficient dispersion of the battery-activated fresh soybean fine powder suspension, resulting in no homogenized whole-celled soybean fine powder suspension. When shaping the frontal head there was a problem that the firmness and elasticity fall off the productability.

3. In addition, the battery-activated raw soybean fine powder suspension was transferred to the steaming tank and steamed through 10--15 ° C battery-activated fresh soybean fine powder suspension to 102 ° C for 5 minutes. The steam that passed through did not have the effect of e-cardiac energy and deodorization of the electromagnetic energy, so that the off-flavor (fishy) contained in the battery-activated raw soybean fine powder suspension was not removed, which not only had a bad effect on the marketability, but also had a difficulty in degrading the marketability. When the steaming time is shortened during steam heating by embedding ceramic balls in the far-infrared radiation on the bottom of the steaming tank, deodorizing effect is obtained. However, there is a problem that the productivity of the far-infrared radiator ceramic balls is difficult to clean afterwards.

4. In addition, the soymilk suspension steamed at 102 ° C. was transferred to the secondary mixing tank to naturally cool it to 85 ° C., which is the appropriate solidification temperature of the natural solidification method, and the coagulant as a binder was mixed with soft water immediately to add the coagulant of the secondary mixing tank. When the slow mixing mixer impeller, which is a mixing means, is stirred for 30 seconds, the idler of the steamed soybean milk and coagulant mixture is not homogenized by the idling of the circular impeller. There was a problem.

In the present invention, by using the mixing means of the high speed homogeneous mixer at the time of the primary mixing and the secondary warming mixing, the effect of vortex incision, collision, friction, extrusion, etc. is caused to be mixed object (battery activated soybean fine powder and soft water or Steam soy milk suspension and homogenized liquid coagulant) can be further homogenized, so that it is possible to continuously produce high quality instant dietary fiber frontal head with excellent firmness and elasticity when forming frontal head, and regardless of the skill of the operator The present invention has been completed as a technical problem with a focus on providing a method and apparatus for producing an instant dietary fiber frontal head which can be produced quickly and simply.

1 is a layout view showing the components and piping system of the instant dietary fiber frontal head preparation of the present invention

Figure 2 is a longitudinal front view of the primary mixing tank presented in the present invention

Figure 3 is a longitudinal front view of the secondary heat insulation mixing tank presented in the present invention

Figure 4 is an enlarged perspective view of the double structure impeller portion presented in the present invention

Figure 5 is a schematic diagram showing a state in which the high-speed homogeneous mixer is vertically installed in the primary mixing tank and the secondary thermal mixing tank of the present invention

6 is a schematic diagram showing the internal structure of a steam bath showing a state in which the inner-far infrared emitter ceramic circular plate of the steam bath presented in the present invention is installed.

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

A: 1st mixing tank B: Steam bath

B ': Steam generator C: Secondary thermal mixing tank

D: Coagulation tank 1: Water supply source

2: water softener 3: residual chlorine remover

4: UV sterilizer 7,20: ultra-fast homogenizer

7 ', 20': Dual structure impeller 7'a, 20'a: Left and right distributed impeller

7'b, 20'b: Screw type impeller 8,22: Square Vortex Shock plate

8a, 22a: Discharge hole 9: Proper water level sensor

10: antifoaming agent reed 16: far-infrared radiator ceramic circular plate

19: insulation wall 21: coagulant input reed

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

A primary mixing tank (A) for mixing the soft water passed through the residual chlorine remover (3) and the ultraviolet sterilizer (4) and the battery-activated raw soybean powder to obtain a soybean milk suspension; Steaming tank (B) for steaming the cell-active raw soybean fine powder suspension obtained through the mixing step; A secondary heat-insulating tank (C) in which a homogenized liquid coagulant is added to the steamed battery active soybean fine powder suspension and then mixed to obtain a homogenized compound; A solidification tank (D) which receives the homogenized blend on the fly and spontaneously forms the instant dietary fiber frontal head is connected in sequence, while one side of the steam bath (B) is supplied with soft water to receive steam pressure at a constant pressure. In the conventional frontal head manufacturing apparatus that the steam generator (B ') supplied to the steam bath is provided separately,

Dual structure impeller 7 which is axially connected and driven and rotated vertically in an ultra-high speed homogeneous mixer 7, 20, which is a stirring means located at the top, at the center of the lower end of the primary mixing tank A and the secondary insulating mixing tank C. Positioning the square vortex impact plates 8 and 22 on the outside of the impellers 7 'and 20' positioned at the bottom center while positioning ', 20';

A far-infrared radiator ceramic circular plate 16 having a predetermined size is provided inside the steaming tank B so that far-infrared energy waves can be directly radiated to a steaming object (raw soybean suspension) introduced into the steaming tank B. .

Inside the entire inner wall of the secondary thermal insulation mixing tank (C) of the configuration to form a thermal insulation wall 19 by embedding a predetermined thickness of asbestos, the double structure impeller (7 ', 20') as shown Dispersion wing impellers (7'a, 20'a) are formed at the top, and scoop-type impellers (7'b, 20'b) are formed at the bottom, respectively, to have a double structure, so that the homogenizing mixing efficiency is improved. To be maximized.

As shown in FIG. 6, the far-infrared radiator ceramic circular plate 16 in the steam bath B has a predetermined thickness, and the hook groove 16a is punched at the center thereof, and the hooks 12 are installed at three places in the steam bath B. ) To be easily mounted.

Accordingly, the radiator ceramic circular plate 16 can be easily mounted and installed, as well as having a structure that can be easily separated when necessary (such as replacement and cleaning).

Hereinafter, the instant dietary fiber frontal head manufacturing apparatus will be described in more detail.

A soft water supply pipe is connected at one end, and a double impeller (upper dispersing wing type impeller, upper part with screw type wing impeller, 7 ') is vertically downwardly connected in the ultra-high speed homogeneous mixer (7) which is the upper primary stirring means. The double impeller (7 ') in the center and the square vortex shock plate (8) is installed on the outside, the antifoaming agent reed (10), the appropriate level sensor (9), soft water inlet (10), respectively A primary mixing tank A installed; A steam bath (B) receiving a homogenized battery-activated raw soybean suspension in the primary mixing tank (A) through a supply pipe, and having steam injection means having a steam injection pipe and a far-infrared radiator ceramic circular plate (16); A steam generator (B ′) having a steam generating water supply pipe connected thereto, a heater embedded therein, supplying steam to the steam injection means, and a steam supply pipe connected thereto; Vertical installation of the super high speed homogeneous mixer 20, the upper dispersing wing type impeller 20'a and the lower screw type wing impeller 20'b, which are connected to the steaming tank B by a steam soymilk suspension supply pipe and are secondary stirring means. A rectangular vortex shock plate 22 and a liquid coagulant input reed 21 are installed, and secondary heat mixing tanks C are provided, each of which is provided with discharge pipes of steamed soy milk suspension and homogeneous liquid coagulant mixture suspension,

The manufacturing process is as follows.

First, while supplying soft water (hardness 0) of 10 ℃ to the primary mixing tank (A) and at the same time the battery active soybean fine powder at a constant rate, the ultra-fast homogeneous mixer (7) and the double sphere as the primary mixing means Prepare a cell-active fresh soybean fine powder suspension homogenized by the coarse impeller (7 '),

Supplying the homogenized suspension to a speed increase tank (B), and supplying steam generated from a steam generator (B ') to a speed increase tank (B) to steam the suspension to prepare a steamed soy milk suspension,

The steamed soybean milk suspension is transferred to a secondary mixing tank (C), and the temperature of the homogenized accelerated soymilk suspension homogenized while blended by the second high speed homogeneous mixer 20 and the double impeller 20 'is set to the set temperature. When the liquid coagulant is added, mixed until the set time, and steamed soybean milk suspension and liquid coagulant mixture suspension in the coagulation tank (D) to naturally solidify, the preparation of instant dietary fiber frontal tofu is completed.

Hereinafter, it will be described in detail by dividing by each manufacturing process.

<Water supply process>

Water supplied from the tap water supply source 1 to the water supply pipe is passed through the water softener 2 and the residual chlorine is removed while passing through the residual chlorine remover 3. Finally, the water is sterilized while passing through the ultraviolet sterilizer 4. The treated water is supplied to the soft water supply pipe on the primary mixing tank A side and the steam generation water supply pipe on the steam generator B 'side, respectively.

<1st mixing process>

Battery active fresh soybean fine powder having a particle size of 250 to 280 mesh and soft water were introduced into the primary mixing tank (A) at a 1 kg: 6.5 liter ratio, and the battery active fresh soybean fine powder suspension was mixed with the primary mixing tank (A). Ultra-high-speed homogeneous mixer (7) at the upper and lower rotating speed of 3000 ~ 3500 RPM forms a vortex from side to side and collides with the square impact plate 8 and its discharge hole 8a. At the same time as the compression and friction, the lower scoop-type impeller 7'b forms a vortex at the lower side thereof and impinges on the square impact plate 8 and the discharge hole 8, and is cut off at the end face of the impeller at the same time. It causes the upper and lower circulation movement to homogenize into finer particles,

Due to the action of the lecithin, an emulsifier component contained in the battery-activated soybean flour suspension, the specific gravity of the microparticles is equally surface-modified so that soft water and delamination do not occur. The particle size of 350 ~ 380 mesh is produced, the mixing time is continuously mixed 10 to 15 minutes.

Steaming process

The green soybean feed valve is opened, and the 10 ° C. to 15 ° C. battery-activated fresh soybean fine powder suspension prepared in the primary mixing tank A is installed on three inner walls of the steam chamber through the supply tube.

On the other hand, the steam generated in the steam generator (B ') installed separately on one side is supplied to the steam bath (B) through the steam supply pipe, the battery active soybean fine powder suspension in the steam generator is heated to steam to 102 ℃, at this time In the far-infrared radiator ceramic circular plate (16) installed on three inner walls of the steam bath (B), the steaming time (4 minutes) is shortened by the cardiac power and resonance of the far-infrared electromagnetic wave energy, and the battery-activated soybean fine powder suspension by the deodorizing power of the far-infrared electromagnetic wave energy. Steamed soy milk suspension is produced by effectively deodorizing off-flavor.

<2nd heat insulation compounding process, liquid coagulant compounding process>

High-speed homogeneous mixer (20) in which steamed cell-active soybean fine powder suspension (98 ° C) is transferred to a thermal mixing tank (C) in which a square vortex shock plate (22) is built and rotates at a high speed of 3000 to 3500 RPM. The high speed vortex is generated by the lower scoop-type impeller 20'b and the upper dispersing wing impeller 20'a. At this time, steam-cell-activated soybean fine powder suspension particles collide in the rectangular vortex shock plate 22 as particles collide with each other. Particles are cut once more by the blade tip edge of the lower screw-type impeller (20'b), and the vortex impact plate (22) by the high-speed rotational pressure of the upper dispersing blade impeller (20'a). The finer is once again made due to the collision between the resistance received when passing through the discharge hole 22a and the suspension.

At the same time, the particle size of the battery-activated soybean fine powder suspension is homogenized by surface modification by lecithin, which is an emulsifier included in the steamed cell-active soybean fine powder suspension component, and the particles of the homogenized suspension are separated into fine particles for 7 to 9 minutes. The grain temperature of the fully active fresh soybean fine powder suspension steamed at a particle size of 420-450 mesh was cooled to 80-85 ° C.

When the particles are smaller than the fine particles in the suspension, the number of fine particles in the unit volume increases, so that collisions and aggregation between particles occur frequently.

And into the homogenized liquid coagulant (400 mesh) through the liquid coagulant reed (21) to the cooled battery active soybean fine powder suspension of 80 ~ 85 ℃ in a high speed homogeneous mixer (20) for 50 seconds Thus, a homogenized blend of 80-85 ° C. cooled cell activated soybean fine powder suspension and liquid coagulant is produced.

<Complete process of instant dietary fiber tofu by natural coagulation method>

Put the coagulation tank (D) and supply the suspension containing steamed soybean milk suspension and the homogenizing liquid coagulant to the coagulation tank by manually opening the discharge valve.

After a certain period of time (more than 5 minutes), the natural coagulation method breaks down the dietary fiber with excellent firmness and elasticity, and the high-quality instant dietary fiber frontal head with a soft texture is completed.

As described above, the instant dietary fibrous frontal tofu manufacturing method and apparatus thereof have a particle size of 250 to 280 mesh battery active green soybean fine powder and soft water at a rate of 1 kg: 6.5 ℓ. By producing powder suspension, it is possible to manufacture high-quality frontal tofu with excellent firmness and elasticity when forming the frontal head later. In addition, the steamed soybean milk suspension of about 95 ℃ ~ 98 ℃ can be seen as a high-speed homogeneous mixer in the secondary heat-mixing tank equipped with a thermal insulation wall. The cohesive force can be increased by effectively producing the homogenized steam suspension (particle size 450 mesh), and the far-infrared radiator ceramic circular plate is installed inside the steam bath to shorten the steaming time and deodorize the smell of steamed soybean milk suspension. In addition to this effect, the far-infrared radiator ceramic circular plate is easy to degrease and has a convenient function when necessary (replacement, cleaning, etc.). In addition, the homogenized liquid coagulant is mixed with steamed soybean milk suspension and a high speed mixer to increase the binding force, thereby producing an excellent frontal tofu.

In addition, bioactive substances such as phenolic acid, isoflavone, lecithin, phytate, protis, inhibita, saponin, cerose, ?? tide and lecithin are contained in large amounts to prevent chronic diseases (anticancer, skin cancer, liver cancer, stomach cancer). , Diuretic effect, constipation relief, prevention of dementia, diabetes prevention, arteriosclerosis prevention, osteoporosis prevention, dressing effect, etc.), as well as environmental pollution, 100% productivity improvement, resource conservation, increase in agricultural income Has the effect.

In addition, it is possible to achieve fine homogenization even while using 250-280 mesh particle-activated fresh soybean fine powder as a raw material. It is a great invention that is expected to be provided with the effect of cost reduction.

Claims (6)

The first mixing step of producing a raw soybean suspension by decanting a predetermined proportion of whole active soybean fine powder to a certain amount of soft water flowing from a water supply source, and a steaming step of steaming the produced soybean suspension at a constant steam temperature and the steamed steam. In the instant warm tofu production method comprising a secondary warming blending step of adding a coagulant to the steamed soy milk suspension and homogenizing and mixing to produce a homogeneous blend and a solidification step of molding the mixture. In the first mixing step, 1 kg: 6.5 ℓ of battery active soybean fine powder and soft water having a particle size of 250 to 280 mesh are added, and a double impeller having a wing type and a skew type is formed at a rotational speed of 3000 rpm. At the same time as vortexing, vortex phenomena are generated by the impact plate of the square of the mash; In the steaming step, 10 ° C. to 15 ° C. battery activated soybean fine powder suspension prepared in a primary mixing tank is supplied, steam is supplied at a constant pressure and temperature (102 ° C.) through a steam generator, and far-infrared electromagnetic wave energy is given. So that steaming can take place with heart and resonance; In the secondary warming step, the steamed soybean milk suspension steamed at 102 ° C. in the steaming step is supplied to the natural cooling state at about 95 ° C. to 98 ° C. during the pipe moving process, and then homogenization can be effectively performed in the state of keeping warm power. The mixture is cooled for 7-8 minutes to 85 ℃, which is the natural coagulation titration temperature, which is naturally cooled.In the case of the mixing, the impeller of the double structure with the wing type and the skew type is formed up and down to perform high speed homogeneous mixing of 3000rpm and at the same time, the square vortex shock Instant dietary fiber frontal head, characterized in that the vortex phenomenon is generated together with the plate, homogeneously mixed with the particle size of 380 ~ 400 mesh, and then immediately added the homogenizing liquid coagulant with the particle size of 400 mesh to perform high speed homogeneous mixing of 3000rpm with an impeller for 30 seconds. Manufacturing method. A primary mixing tank (A) for mixing the soft water passed through the residual chlorine remover (3) and the ultraviolet sterilizer (4) and the battery-activated raw soybean powder to obtain a soybean milk suspension; Steaming tank (B) for steaming the cell-active raw soybean fine powder suspension obtained through the mixing step; A secondary heat-insulating tank (C) in which a homogenized liquid coagulant is added to the steamed battery active soybean fine powder suspension and then mixed to obtain a homogenized compound; A solidification tank (D) which receives the homogenized blend on the fly and spontaneously forms the instant dietary fiber frontal head is connected in sequence, while one side of the steam bath (B) is supplied with soft water to receive steam pressure at a constant pressure. In the conventional frontal head manufacturing apparatus that the steam generator (B ') supplied to the steam bath is provided separately, Dual structure impeller (7) which is axially connected and driven in a vertical axis in the high-speed homogeneous mixer (7, 20), which is a stirring means located at the upper end of the first mixing tank (A) and the second thermal insulation mixing tank (C) Positioning the square vortex impact plates 8 and 22 on the outer side of the impellers 7 'and 20' at the same time as the position ', 20'); The far-infrared radiator ceramic circular plate 16 having a predetermined size is provided inside the steaming tank B so that far-infrared energy waves can be directly radiated to the steaming object (raw soybean suspension) introduced into the steaming tank B. Instant dietary fiber tofu manufacturing apparatus characterized in that. The method of claim 1, The dual structure impellers 7 'and 20' are provided at the lower ends of the shafts provided vertically in the upper motors 7 and 20, and the impellers 7 'and 20' are distributed at the top of the impeller 7 'a, 20'a) is formed while the scoop-type impeller (7'b, 20'b) is formed at the bottom to have a double impeller structure to obtain a more homogeneous mixture, while the impeller (7) ', 20') An instant dietary fibrous frontal head manufacturing apparatus, characterized in that the blade is built on the wing end to help further refine the particles. The method of claim 1, An instant dietary fibrous frontal head manufacturing apparatus, characterized in that the inner wall of the secondary thermal insulation mixing tank (C) to form a heat insulating wall (19,) by embedding a predetermined thickness of asbestos insulating material. The method of claim 1, Improper dietary fiber frontal head manufacturing apparatus characterized in that the hook 12 is installed in three places in the steam bath (B) so that the far-infrared radiator ceramic circular plate 16 with the locking groove 16a in the center can be hooked. . The method of claim 1, The rectangular vortex impact plate (8, 22) is instantaneous dietary fiber front head manufacturing apparatus characterized in that a plurality of discharge holes (8a, 22a) perforated.