KR101323968B1 - Method for manufacturing powder bean curd having turmeric and the Powder Bean Curd thereby - Google Patents

Abstract

The present invention relates to a method for producing powdered tofu containing turmeric and powdered tofu, wherein the frontal tofu and turmeric powder are simultaneously added and pulverized and mixed to form a raw material fluid, but any one of purified water or bean sprout liquid extract A first step of using by adding or mixing purified water, bean sprout liquid extract and red ginseng bacillus mycelium; A second step of adding the hot air while spraying the raw material fluid with a spray to perform mixing in a dryer to generate a mixed powder, and separately discharging raw materials falling on the bottom surface; And a third step of collecting the dried mixed powder in a cyclone manner and continuously installing a fan and a bag filter in addition to the cyclone on the side of the dryer.
Accordingly, by adding a component for natural flavor improves the functionality and color at the same time there is an effect to increase the shelf life to be preserved without alteration for a long time.

Description

Method for manufacturing powder bean curd containing turmeric and powdered tofu {Method for manufacturing powder bean curd having turmeric and the Powder Bean Curd hence}

The present invention relates to the preparation of powdered tofu containing turmeric, and more particularly, to a method of manufacturing powdered tofu containing turmeric to enhance the shelf life so as to be preserved without deterioration for a long time by improving the functionality and color by adding a component for natural flavor. And thereby powdered tofu.

Frontal tofu is known to be effective in preventing various adult diseases because the nutritional components of soybeans such as protein, calcium, iron, fiber, etc. are preserved as it is. Accordingly, various research and development methods such as a method of processing the frontal tofu, a method of supplementing the functionality, and a method of increasing the shelf life have been continued. As related prior art, Korean Unexamined Patent Publication No. 2009-0047638, "Functional Ssamu Tofu or Whole Tofu with Antioxidant Activity", Korean Patent No. 0577768, "System and Method for Preparing Fully Active Raw Soybean Micropowder and Raw Soybean Fine Powder" Manufacturing system and method using the frontal head "and the like are known.

According to Korean Patent Laid-Open Publication No. 2009-0047638 1) after selecting the soybeans called water; 2) grinding soybeans called water of step 1) with water to make soybean water; 3) simmering the soybeans of step 2) and filtering the sebum; 4) adding an extract; 5) guarding; And 6) comprising a step of making a ssam shape by drying after squeezing, the extract of step 4) is any one extract selected from the group consisting of mugwort, Angelica, thorny oak tree, bokbunja, Gom smell, red ginseng, 칡, hemp It is characterized by.

Accordingly, it is excellent in taste and nutrition than when using only soybeans, the extract contains a unique taste and aroma as the extract, and high antioxidant activity is expected to be useful as a health food.

According to Korean Patent Publication No. 0577768, a raw material supply step of supplying raw raw beans; A selection step of performing foreign material removal and screening; A flow rate adjusting step of supplying the pulverization system with storage; Anti-corruption treatment step of adding an antioxidant; A steaming step of steaming and inactivating steam; A drying step of drying the steamed raw beans; A cooling / moxibustion step of cooling and evenly distributing temperature / humidity; Crude crushing / stripping step to crush and remove the shell; Fine grinding step of fine grinding into fine powder; And a discharge step of collecting the fine powder and discharging it to the final product.

Accordingly, it is possible to store for a long time after the production, to prevent the loss of nutrients by the activity of the enzymes, and to produce the functional tofu is expected.

An object of the present invention for focusing on the prior art as described above, a method for producing powdered tofu containing turmeric to increase the shelf life so as to be preserved without long-term deterioration while improving the functionality and color by adding ingredients for natural flavor and thereby To provide powdered tofu.

In order to achieve the above object, the present invention is added to the ground tofu and turmeric powder at the same time, pulverized and mixed to form a raw material fluid, either by using any one of purified water or bean sprout liquid extract or added to the purified water and bean sprout liquid extract and red ginseng A first step of mixing and mixing Bacillus mycelium; A second step of adding the hot air while spraying the raw material fluid with a spray to perform mixing in a dryer to generate a mixed powder, and separately discharging raw materials falling on the bottom surface; And a third step of collecting the dried mixed powder in a cyclone manner and continuously installing a fan and a bag filter in addition to the cyclone on the side of the dryer.

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It should be understood, however, that the terminology or words of the present specification and claims should not be construed in an ordinary sense or in a dictionary, and that the inventors shall not be limited to the concept of a term It should be construed in accordance with the meaning and concept consistent with the technical idea of the present invention based on the principle that it can be properly defined. Therefore, the embodiments described in the present specification and the configurations shown in the drawings are merely the most preferred embodiments of the present invention, and not all of the technical ideas of the present invention are described. Therefore, It is to be understood that equivalents and modifications are possible.

As described above, according to the manufacturing method of powdered tofu containing turmeric and the powdered tofu of the present invention, there is an effect of increasing the shelf life to be preserved without deterioration for a long time by adding a component for natural flavor and improving the functionality and color.

1 is a configuration diagram of an embodiment for implementing the manufacturing method according to the present invention

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.

In the first step of the present invention, the completed frontal head and turmeric powder are simultaneously added, pulverized and mixed to form a raw material fluid. The tofu is stirred and boiled soybean powder and water, and after rapid cooling to coagulation aging treatment is produced through the secondary hot water and cold water cooling. Of course, the frontal tofu can use any of the existing frontal tofu produced by a variety of techniques other than the above method, but the above method in consideration of nutrition, productivity, and texture is appropriate. It is preferable to add turmeric powder at a ratio of 0.3 to 4 g (preferably 0.5 to 2 g) with respect to 100 g of the frontal tofu, but it is also possible to make turmeric out of the above range in order to change the texture of the finished product. Turmeric is preferably used as a powder, but liquid turmeric may also be used. In the mixing process of the frontal head and turmeric, it is advantageous to use the grinding mixer 10 in terms of quality maintenance and productivity improvement.

And in the first step, it is preferable to add the completed whole head and turmeric powder of 30 ~ 500 mesh together. Depending on the use of the finished product according to the invention turmeric can also be combined differently coarse powder, intermediate powder, fine powder state. Of course, the finer powder can be expected to increase the efficacy, but may lower the texture and productivity.

As a first embodiment of the present invention, the first step may further add one of purified water or bean sprout liquid extract. Purified water uses distilled or highly filtered sterilized water. Bean sprouts liquid extract is obtained by liquefying raw bean sprouts into a green juice. Purified water and bean sprout liquid extract is selected one, but the alternative of purified water or bean sprout liquid extract is put into the pulverizer 10. And both purified water and bean sprout liquid extract can be used at the same time. In the case of mixing and adding purified water and bean sprout liquid extract, it is better to mix it at a ratio of about 10: 90%, but the ratio can be changed further.

As a second embodiment of the present invention, in the first step, it is also possible to add at least two selected from purified water, bean sprout liquid extract, red ginseng Bacillus mycelium. The production method of the purified water and the sprout sprout liquid extract is the same as in the first embodiment. The red ginseng Bacillus mycelium is produced by culturing the non-pathogenic bacterium Bacillus subtilis in red ginseng, which can increase the red ginseng efficacy up to eight times. The second embodiment is divided into a method of adding both purified water, bean sprouts liquid extract, red ginseng Bacillus mycelium, a method of adding purified water and red ginseng Bacillus mycelium, and a method of adding soybean sprout liquid extract and red ginseng Bacillus mycelium. The method of adding purified water and red ginseng Bacillus mycelium may use a limited amount because it may lower the texture. First, as it is widely known, liquid sprouts of bean sprouts are excellent for hangover elimination and contain a large amount of vitamins that prevent skin aging. In addition, low-calorie and amino acid and enzyme groups are not only effective in removing the stool that stays in the intestine, but also improve the function of the liver and help the brain to be active at all times. And, red ginseng Bacillus mycelium has been shown to be excellent in immune strengthening and anti-aging, and to inhibit the growth of cancer cells more effectively than drugs that treat cancer in general. Such, red ginseng Bacillus mycelium does not have any toxicity or side effects and provides an excellent effect of inhibiting cancer cell growth.

In any of the above embodiments, when the total weight of the liquid tofu (purified water, bean sprout liquid extract, red ginseng Bacillus mycelium) is about 80w%, the front fluid and turmeric powder is about 20w%, and a high viscosity raw material fluid is produced.

If necessary, a coagulant such as trans glutaminase, magnesium chloride, and sun salt may be added in a small amount in the first step.

In addition, the second step of the present invention is a process of generating a mixed powder by injecting hot air while spraying the raw material fluid with a spray. The raw material fluid is transferred to the high pressure pump and sprayed upward through the raw material nozzle 23. Hot air is generated by the electric heater 21 and is preferably maintained at a temperature in the range of 180 ~ 500 ℃.

At this time, the second step is performed in the state in which the vibration is added in the dryer 20, it is preferable to discharge the raw material falling on the bottom separately. A distribution port for supplying air of the heater 21 downward is provided above the dryer 20, and the raw material nozzle 23 is disposed so as to be located near the center of the dryer 20. The lower part of the dryer 20 is conical, and the vibrator 25 is attached to the outer surface to prevent sticking of the mixed powder. When the pneumatic tube 24 is formed on the vibrator 25 and operated together with the high pressure air, the effect is increased. The bottom of the dryer 20 is provided with an outlet 27 with a rotary valve to discharge undried powder or powder of a predetermined particle size or more.

In addition, the third step of the present invention is a process of collecting the dried mixed powder in a cyclone manner. For the recovery of the mixed powder, it is advantageous to improve the productivity using the collector 30 connected to the dryer 20. Collector 30 collects most of the raw material raw material by the cyclone method.

At this time, the third step is preferably performed continuously by installing a fan 34 and a bag filter 36 in addition to the cyclone 32 on the side of the dryer (20). The cyclone 32, the fan 34, and the bag filter 36 are arranged in succession from the raw material nozzle 23 on the side of the dryer 20. The powder not collected in the cyclone 32 is collected in the bag filter 36 via the fan 34, and only dry air is discharged to the outside air.

According to this method, since golden tofu powder is automatically packed and manufactured in a packaged state based on a continuous production process, it can provide economical benefits such as consumer preferences and health as well as convenience of storage and use. .

On the other hand, as a third embodiment of the present invention, instead of adding the completed tofu tofu to prepare a powdered tofu that has a golden color by mixing the dry powder tofu of about 30 ~ 300 mesh with turmeric powder, in this case It is also possible to omit the second step and the third step according to the invention can be prepared by automatic packaging immediately.

In addition, in the first step, it is also possible to add at least two selected from purified water, bean sprout liquid extract, and red ginseng Bacillus mycelium.

In addition, powdered tofu individually packaged in various capacities is guaranteed for a long time, and always put in a container and pour water, there is an effect that can enjoy the taste and nutrition of turmeric tofu.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit and scope of the invention as defined by the appended claims. It is therefore intended that such variations and modifications fall within the scope of the appended claims.

10: grinding mixer 20: dryer
21: heater 23: raw material nozzle
24: pneumatic pipe 25: vibrator
27: outlet 30: collector
32: cyclone 34: fan
36: bag filter

Claims (4)

The first step of adding the tofu and turmeric powder at the same time to pulverize and mix to form a raw material fluid, by using any one of purified water or bean sprout liquid extract, or by mixing and adding purified water and bean sprout liquid extract and red ginseng Bacillus mycelium. ;
A second step of performing a state in which vibration is added in the dryer 20 to inject hot air into the spray while spraying the raw material fluid with a spray, and separately discharging raw materials falling on the bottom surface; And
A third step of collecting the dried mixed powder in a cyclone manner, by continuously installing a fan 34 and a bag filter 36 in addition to the cyclone 32 on the side of the dryer 20; Method for producing powdered tofu containing turmeric. delete delete Turmeric powder tofu produced by the method of claim 1 or mixed with dried powdered tofu and turmeric powder to produce a powdery tofu with a golden color.

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