KR101945154B1 - Decaffeine kingbean carpe powder and its manufacturing method - Google Patents

Abstract

According to an embodiment of the present invention, there is provided a method for preparing a cocaine king vinca powder, comprising the steps of: (a) preparing a soybean curd that is a raw material of king vinca leaf; (b) roasting the soybeans using a flour roaster; (c) grinding the roasted soybean curd; and (d) packaging the ground soybean curd, wherein step (b) comprises roasting the soybean curd in one of the following steps: light, medium, dark The present invention provides a method for producing a decaffeinated king vinca flour.
Also, it is possible to provide a cocaine kingbin carpe powder prepared by the method of manufacturing a cocaine kingbin carpe powder.

Description

[0001] DECAFFEINE KINGBEAN CARPE POWDER AND ITS MANUFACTURING METHOD [0002]

The present invention is a substitute for decaffeinated coffee using only a soybean sauce raw material, and is a method for manufacturing a safflower kingvin carfax powder which can capture a niche market of coffee while reproducing similar color and flavor to coffee and a manufacturing method thereof.

Conventional coffee is regarded as one of the world's three most popular foods.

However, due to the ingredient caffeine, pregnant women, insomnia patients were forced to inconvenience.

Accordingly, coffee substitutes using barley have been developed, and interest and development of decaffeinated coffee are increasing day by day.

However, in coffee substitute using barley, the flavor and flavor are less than the conventional coffee, and it is difficult to receive the light.

Development of a decaffeinated coffee substitute that can catch two rabbits with taste and flavor should be promoted.

DISCLOSURE OF THE INVENTION Accordingly, the present invention has been made to solve the above-mentioned problems of conventional coffee substitutes and caffeine ingredients. Therefore, in the conventional roasting method of coffee, there is a difference between the size and the hardness of the shell, It is intended to provide a decaffeinated coffee substitute for the constitution.

According to another aspect of the present invention, there is provided a decaffeinated king vinca crêpe powder comprising: (a) preparing a soybean curd, which is a raw material of a king vinca leaf; (b) roasting the soybeans using a flour roaster; (c) grinding the roasted soybean curd; and (d) packaging the ground soybean curd, wherein step (b) comprises roasting the soybean curd in one of the following steps: light, medium, dark can do.

The step (c) includes grinding the soybean paste with a grinder in a range of 0.2 mm to 0.3 mm, and is performed for 10 seconds.

Further, the writing step may include (1) preparing a soybean koji; (2) 100 to 110 DEG C for 1 minute to 2 minutes of starting roasting; (3) 90 to 100 DEG C for 3 minutes to 4 minutes after the step (2); (4) 100 to 110 ° C for 4 to 5 minutes after the step (3) and (5) to 140 ° C for 10 to 15 seconds after the step (4).

Also, the medium stage may comprise: (i) preparing a soybean koji; (Ii) 100 to 110 DEG C for 6 minutes from the start of roasting; (Iii) roasting at 90 to 100 ° C for 2 to 3 minutes after step (ii) and (iv) at 140 to 150 ° C for 30 seconds to 1 minute after step (iii).

The dark step may further comprise: (A) preparing soybean koji; (B) from 160 to 170 DEG C for 2 minutes to 2 minutes and 10 seconds from the start of roasting; (C) roasting at a temperature of 140 to 150 ° C for 5 minutes to 6 minutes after the step (b) and 160 to 170 ° C for 2 to 3 minutes after the step (c).

The step (a) or (b) comprises 1 to 5 parts by weight of walnuts, 1 to 5 parts by weight of peanuts, 1 to 5 parts by weight of yulmu, 1 to 5 parts by weight of sesame, 1 to 5 parts by weight of pine nut, 1 to 5 parts by weight of starch, 1 to 5 parts by weight of starch, 1 to 5 parts by weight of pistachio, 1 to 5 parts by weight of bank, 1 to 5 parts by weight of cashew nut, 1 to 5 parts by weight of pecan, 1 to 5 parts by weight of sunflower seed, And roasting the nuts of any one of the nuts.

And thus can provide a cocaine kinkinve powder prepared by the method of the present invention.

According to one embodiment of the present invention, there is provided the following effect in the decaffeinated king vinca flour powder and the manufacturing method thereof.

First, decaffeinated men and women, pregnant women, and insomnia patients can enjoy.

Second, many fine dusts are effective for rhinitis and respiratory diseases these days.

Third, the content of flavonoid, which is always a chemical substance, is about 5 times that of common soybean.

Fourth, Histidine, an essential amino acid and a snus suppressant, is about three times that of common soybean.

Fifth, the kojonavalin A component of soybean has strong anticancer and detoxifying action.

Sixth, soybean is rich in vegetable estrogen and can prevent menopausal symptoms.

Seventh, if you apply the three stages of roasting, you can enjoy taste and flavor to suit your taste.

Eighth, when packing, it is easy to use as it can be easily packaged like existing stick coffee, and can be enjoyed easily.

In addition, the roasting step can be subdivided into light, medium, and dark stages so that the roasting step can be selected to suit individual taste.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flow chart listing the cocaine king vinca flour powder and its preparation.
Fig. 2 is a flow chart listing the light steps during the roasting step of Fig. 1;
Figure 3 is a flow chart listing medium steps during the roasting step of Figure 1;
Figure 4 is a flow chart listing the dark steps of the roasting step of Figure 1;

Hereinafter, the description of the present invention with reference to the drawings is not limited to a specific embodiment, and various transformations can be applied and various embodiments can be made. It is to be understood that the following description covers all changes, equivalents, and alternatives falling within the spirit and scope of the present invention.

In the following description, the terms first, second, and the like are used to describe various components and are not limited to their own meaning, and are used only for the purpose of distinguishing one component from another component.

Like reference numerals used throughout the specification denote like elements.

As used herein, the singular forms "a", "an" and "the" include plural referents unless the context clearly dictates otherwise. It is also to be understood that the terms " comprising, "" comprising, "or" having ", and the like are intended to designate the presence of stated features, integers, And should not be construed to preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, or combinations thereof.

 Hereinafter, an embodiment of the present invention will be described in detail with reference to FIGS. 1 to 4. FIG.

FIG. 1 is a flow chart showing a method for preparing a noncaffeinated king vinle leaf powder and a manufacturing method thereof, FIG. 2 is a flow chart for listing the light steps during the roasting step of FIG. 1, FIG. 3 is a flow chart for listing medium steps during the roasting step of FIG. 4 is a flow chart listing the dark steps of the roasting step of FIG.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart illustrating a method for preparing a carcass king crab powder according to an embodiment of the present invention. FIG. Roasting the soybean curd using the flour roaster (S20); (S30) of grinding roasted soybeans (S30), and packaging the pulverized soybeans (S40), and roasting the soybeans using the flour roaster (S20) And a step of roasting in any one of the steps.

Hereinafter, each step will be described in detail.

The step of preparing the soybean curd as a raw material of the king vin carpe is a step of preparing the soybean curd that is the main ingredient of the uncooked king vin carpe powder.

The literature describing Oriental medicine's soybean sprouts is as follows: 1. Ishinjiang Honcho Gangmok has no sweetness or toxicity, and has an effect of warming the body.

2. Oriental Medicine is said to have efficacy in runny nose.

3. In the basil leaves, warm the herbs, lower the energy down, and burn and eat.

4. The motion dictionary acts on the stomach, colon, and kidneys.

5. Chinese medicine dictionary strengthens the kidney.

The common point in the above points is that all the soybean is burned and made into flour.

It is said that the cultivation history of soybean seeds has been cultivated since the Goryeo period.

On the other hand, soybean is easy to cultivate without chemicals and can be mass produced.

Its efficacy has been proven in relation to rhinitis and is said to be a popular variety for consumers.

The amount of flavonoid, which is a typical sulfation agent, is 5 times as much as that of ordinary soybean.

Histidine, which is an essential amino acid and a snort inhibiting ingredient, is contained in 3 times of ordinary soybeans. It also contains a concanavalin A component, which is excellent in anticancer and detoxification. It is also known to be rich in phytoestrogen. It is also excellent in menopause.

The step (S30) of grinding the roasted soybean can include grinding the soybean pod with a grinder to a range of 0.2 mm to 0.3 mm.

Further, it may be preferable to proceed for 10 seconds.

The reason for grinding to 0.2 mm to 0.3 mm and proceeding for 10 seconds may be a particle size suitable for lowering the espresso.

According to one embodiment of the present invention, the step of roasting the soybean curd using the flourishing roaster may include roasting the soybean curd in either light, medium or dark.

As a reference, the use of a direct roaster in the roasting stage is shorter than that of other roasting methods, and both low-temperature roasting and high-temperature roasting are possible, so that the taste and aroma of coffee according to the origin can be expressed singly, .

It is also characterized by the use of a method in which firepower directly touches beans through holes of a certain size that are drilled in the drum.

Hereinafter, each step of the roasting will be described in detail with reference to FIGS. 2 to 4.

Specifically, the step of roasting soybean koji in any one of the stages of light, medium, and dark is roasting with a roasting temperature of 180 ° C or less and a roasting time of 20 minutes or less without cutting or peeling the white soybean, And then proceeding after completely removing moisture.

On the other hand, the step of writing during the roasting step includes the step of preparing soybean curd (S110); 100 to 110 C (S120) for 1 minute to 2 minutes start of roasting; 90 to 100 DEG C (S130) for 3 minutes to 4 minutes after the step (S120); (S140) for 4 minutes to 5 minutes after the step (S130) and roasting (130 to 140 ° C) for 10 seconds to 15 seconds after the step (S140) (S150).

For reference, the writing step is a preparation step of soybean curd (S110); Starting roasting ~ roasting 110 ° C for 1 minute (S120); Roasting (S 130) at 90 ° C for 3 minutes after the step; Roasting step (S140) to 100 to 110 占 폚 up to 4 minutes and 45 seconds after the step; It may be preferable to proceed to the roasting step (S150) at 140 DEG C for 15 seconds after the above step.

The light stage is the result of the roasting temperature and time used when you want to taste the softness of the coffee with the water blending rate much higher than that of the coffee powder. The maximum temperature should be 140 ℃, You can feel the flavor of coffee.

 Also, the step S130 may pop in 3 minutes and 20 seconds.

On the other hand, the medium stage during the roasting step includes a soybean preparation step S210; 100 to 110 C (S220) for 6 minutes starting roasting; (S230) for 2 to 3 minutes after the step (S220) and roasting (140 to 150 ° C) for 30 seconds to 1 minute after the step (S230).

 The medium stage comprises a soybean preparation step S210; Roasting (110) for 6 minutes to start roasting (S220); Roasting to 100 < 0 > C for 2 minutes after the step (S230); It may be preferable to proceed to the step of roasting at 150 DEG C for 30 seconds after the step and finishing the roasting after the step (S240).

The medium stage is the result of roasting temperature and time to be suitable as the roasting stage, which is the most common coffee aroma and flavor to the public. The maximum temperature should be 150 ° C and the bitterness and the degree of tundish should be light and dark You can enjoy the taste and flavor of coffee with the middle of the stage.

Also, the step S220 may pop in 3 minutes and 30 seconds.

On the other hand, the dark stage during the roasting step includes a soybean preparing step (S310); 160 to 170 占 폚 (S320) for 2 minutes to 2 minutes and 10 seconds to start roasting; (S330) for 5 minutes to 6 minutes after the step (S320), and a step (S340) for roasting to 160 to 170 ° C for 2 minutes to 3 minutes after the step (S330).

For reference, the dark step is a preparation step of soybean curd (S310); Roasting step 17020 for 2 minutes 10 seconds to start roasting (S320); Roasting at 150 < 0 > C for 6 minutes after the step (S330); It may be preferable to proceed to the roasting step (S340) at 170 DEG C for 2 minutes after the above step and to the step of terminating the roasting after the above step.

The dark stage is the most common roasting step for those who enjoy espresso? And the medium has stronger bitter and bitter taste than the stage and has a maximum temperature of 170, which is generally maintained at 150 or higher.

By proceeding from 150 to 170, a flavor similar to that of a deep and deep coffee can be obtained.

In addition, the step S320 is characterized by popping in two minutes.

For reference, the light, medium, and dark stages include grinding for 10 seconds after the roasting, and it is not limited to the temperature and time, but to proceed in proportion to the mass of soybean curd.

That is, in the roasting step, the temperature and time can be referred to when proceeding based on 50 g of soybean curd.

In addition, popping means that steam and carbon dioxide released from the inside of a soybean which absorbs heat become larger than the structure resistance of soybean curd, and thus, a weak structure cuts off the center cut portion and steam and gas are released. .

 That is, depending on the moisture content of soybean paste, the time for popping depends on the roasting temperature and time.

In addition, the step (S10) of preparing the soybean curd as a raw material of the king vinca leaf and the step (S20) of roasting the soybean curd using the flourizing roaster may further include roasting the nuts.

The step of roasting the nuts comprises 1 to 5 parts by weight of walnuts, 1 to 5 parts by weight of peanuts, 1 to 5 parts by weight of yulmu, 1 to 5 parts by weight of sesame, 1 to 5 parts by weight of pine nut, 1 to 5 parts by weight of almonds, , 1 to 5 parts by weight of pistachio, 1 to 5 parts by weight of bank, 1 to 5 parts by weight of cashew nut, 1 to 5 parts by weight of pecan, 1 to 5 parts by weight of sunflower seed and 1 to 5 parts by weight of acorn Of nuts can be roasted.

Walnuts are used as ingredients for confectionery, nourishment and tonic, and are used to treat constipation and constipation.

The blending amount of walnuts is preferably 1 to 5 parts by weight. When the blending amount of walnuts is less than 1 part by weight, the improvement effect on constipation and nourishing strength may be insignificant. In addition, when the blending amount of walnuts exceeds 5 parts by weight, the body weight can be remarkably increased.

Peanuts contain more than 45% of lipids, more than 30% of proteins, and contain vitamin B1 and B2.

The amount of the peanut is preferably 1 to 5 parts by weight. When the blending amount of the peanut is less than 1 part by weight, the improvement effect on the brain may be insignificant. Further, when the blending amount of the peanut is more than 5 parts by weight, diarrhea or constipation may result.

Yulmu is an annual plant belonging to the Poepole family. The general components of yulmu are 10.4% moisture, 21.3% protein, 3.7% fat, 61.1% carbohydrate, 2.0% fiber and 1.4% mineral. Yulmu rice has the effect of nourishing tonic, so it is good for tonic effect, diuretic, beauty. Yulmu has antioxidant effect and anti-aging effect. In addition, Yulmu text liners to activate the function of the bowel, elimination of constipation, elimination of waste products are effective. Yulmu is rich in unsaturated fatty acids, blood vessels can be cleaned by removing fat and cholesterol accumulated in the blood vessels. Therefore, blood circulation can be improved, which is good for vascular diseases such as hypertension and arteriosclerosis. Yulmu is good for diabetes because it promotes insulin secretion and lowers blood sugar. Yulmu's conrololide is effective in inhibiting cancer and treating cancer. Ingredients of yulmu grouken have the effect of regulating irregular blood pressure, which is good for hypertension and hypotension. In addition, Yulmu has the efficacy of infertility treatment. The steady ingestion of yulmu can induce ovulation and increase fertility of infertile women. However, excessive intake of yulmu pregnant women may be aborted should be avoided.

The blending amount of yulmu is preferably 1 to 5 parts by weight. When the blending amount of yulmu is less than 1 part by weight, the waste matter discharge effect may be insignificant. In addition, when the blending amount of the peanut is more than 5 parts by weight, the risk of abortion may increase.

It is rich in unsaturated fatty acids and is good for skin and health.

The amount of sesame is preferably 1 to 5 parts by weight. When the amount of sesame is less than 1 part by weight, the effect of improving the skin beauty may be insignificant. In addition, when the amount of sesame is more than 5 parts by weight, the body weight can be remarkably increased.

Pine nuts contain about 74% of the oil and its main ingredient is oleic acid and linolenic acid. Mildness is mild and tastes sweet. Eating for a long time to promote the movement of the intestinal constipation and bowel movement is facilitated.

The blending amount of pine nut is preferably 1 to 5 parts by weight. When the blending amount of pine nut is less than 1 part by weight, the improvement effect on the senile constipation may be insignificant. In addition, when the blended amount of pine nut is more than 5 parts by weight, the body weight can be remarkably increased.

Almonds are rich in unsaturated fatty acids, rich in vitamin E, good for skin beauty, rich in iron and calcium, and good for health.

The blending amount of almond is preferably 1 to 5 parts by weight. If the blending amount of almond is less than 1 part by weight, the effect of improving aging prevention and diet may be insignificant. Further, when the blending amount of almond is more than 5 parts by weight, the body weight can be remarkably increased.

Night is rich in carbohydrate, protein, other fat, calcium, vitamins (A, B, C), and is good for development and growth. Especially, it contains vitamins C, so it is effective for skin beauty, fatigue and prevention of cold. It is good for snack, because vitamin C ingredient helps oxidation of alcohol. Sugars contain enzymes that enhance gastrointestinal function and are effective in preventing adult diseases and protecting kidneys.

The blending amount of chestnut is preferably 1 to 5 parts by weight. When the blending amount of night is less than 1 part by weight, the improvement effect on aging prevention and brain activity may be insignificant. In addition, when the blending amount of night is more than 5 parts by weight, diarrhea may be caused.

Pistachio is said to lower cholesterol and keep cardiovascular function healthy. It contains unsaturated fatty acids to prevent cancer.

The blending amount of the pistachio is preferably 1 to 5 parts by weight. If the blending amount of the pistachio is less than 1 part by weight, the improvement effect on the cardiovascular fitness may be insignificant. In addition, when the blended amount of the pistachio is more than 5 parts by weight, constipation may be caused.

Banks are effective in preventing vascular disease, preventing blood aging, lowering cholesterol, and releasing body waste.

The blending amount of the bank is preferably 1 to 5 parts by weight. When the blending amount of the bank is less than 1 part by weight, the improvement effect on the vascular disease may be insignificant. In addition, when the blending amount of the bank is more than 5 parts by weight, it is preferable to take an appropriate amount because it has a component called a clearing glycoside, which may cause heat in the body or difficulty in breathing.

Cashew nuts are rich in nutrients such as fat, protein, iron, and vitamin B1. It is used for chicken and vegetable dishes in western India. Seeds are also used in stir-frying or stewing.

The amount of cashew nut is preferably 1 to 5 parts by weight. When the amount of cashew nut is less than 1 part by weight, the effect of improving anemia and diet may be insignificant. In addition, when the amount of cashew nut is more than 5 parts by weight, the body weight can be remarkably increased.

Pecan contains a large amount of unsaturated fatty acids, calcium and calcium to stabilize the brain nervous vitamin B group is also very high nutritional content of nuts are excellent. It was the main food of the American Indians and was used for pies, cakes, ice cream and so on.

The blending amount of picane is preferably 1 to 5 parts by weight. When the blending amount of the pecan is less than 1 part by weight, the improvement effect on the brain nerve stability may be insignificant. In addition, when the blending amount of the pecan is more than 5 parts by weight, the body weight can be remarkably increased.

Sunflower seeds are rich in minerals such as potassium, magnesium, iron and zinc, calcium that strengthens the bones, and iron that produces blood.

The blending amount of sunflower seed is preferably 1 to 5 parts by weight. If the blending amount of sunflower seeds is less than 1 part by weight, the improvement effect on anemia and bone health may be insignificant. Further, when the amount of the sunflower seeds is more than 5 parts by weight, the body weight can be remarkably increased.

Acorn is a low-calorie food that is effective in dieting, and acts as a detoxifying agent to prevent the growth of various harmful bacteria and viruses.

The amount of the acorn is preferably 1 to 5 parts by weight. When the amount of the acorn is less than 1 part by weight, the effect of improving the diet and detoxification action may be insignificant. In addition, when the blend amount of the acorn is more than 5 parts by weight, the tannin component may cause constipation.

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will now be described in more detail with reference to the following examples. Caffeine kingvin carpe powder used in the examples and the roasting results of the comparative examples were tabulated in terms of their preference, composition and caffeine content. It is to be understood, however, that these examples are provided so that the scope of the present invention is not limited thereto.

[Example 1] Cocaine-free kynvin powder using a light step

Roasting at 110 DEG C for 1 minute, roasting at 90 DEG C for 3 minutes after the above step, roasting at 100 to 110 DEG C for 4 minutes and 45 seconds after the above step, Followed by roasting to 140 < 0 > C for 15 seconds, followed by termination of the roasting after the step, and the roasting step at 90 [deg.] C for 3 minutes is popped at 3 minutes and 20 seconds, Carpege powder was prepared.

[Example 2] Cocaine-free kynvin carpe powder using a medium stage

Roasted to 110 ° C for 6 minutes, roasted to 100 ° C for 2 minutes after the step, roasted to 150 ° C for 30 seconds after the step, and roasted after roasting And the roasting step at 110 ° C for 6 minutes was popped at 3 minutes and 30 seconds, and a 10-second grinding step was carried out to prepare a decaffeinated king vinca flour powder.

[Example 3] A dark brown cocaine powder

50 g of soybeans prepared, roasting started at 170 [deg.] C for 2 minutes and 10 seconds, roasting at 150 [deg.] C for 6 minutes after the step, roasting to 170 for 2 minutes after the step, And terminating the roasting, wherein the roasting step at 170 占 폚 for 2 minutes and 10 seconds was popped at 2 minutes, and a 10-second grinding step was carried out to prepare a decaffeinated king vinca flour powder.

[Comparative Example] Coffee using a general roasting step

50 g of coffee beans were prepared, and roasting was started using a half hot air roaster at ~ 150 minutes for about 3 minutes, primary popping at 10 minutes for 180 ~ 200 ° C roasting after the above step,

After about 18 minutes of the second popping, ordinary coffee was prepared by grinding for 15 seconds.

<Experimental Example 1> Preference for All Ages

For the porridge products manufactured in Examples 1 to 3 and Comparative Examples, a total of 100 persons, 10 in each of 10, 20, 30, 40, and 50 men and women, were selected.

In this case, a 10-point scale method was applied to each item, and the average was obtained.

The results are shown in Table 1 below.

As a result of the preference of the products manufactured in Examples 1 to 3 and Comparative Examples of the present invention, the results are shown in Table 1. The results are shown in Table 1. Example 1 according to Examples of the present invention Powder), Example 2 (decaffeinated king vinca flour powder using medium stage) and Example 3 (uncooked kinkin carpe powder using dark stage) were compared with the comparative examples in the preference according to each roasting stage of all ages All of them can be confirmed to have been highly evaluated.

This means that by using the roasting step according to the embodiment of the present invention, the flavor and taste of the mugafine king vinca leaf prepared according to the embodiment of the present invention has a flavor that is comparable to that of ordinary coffee do.

In addition, the decaffeinated king binalcarpa prepared through the above steps can be packaged in the same manner as the ordinary stick coffee packaging method.

[Evaluation of the content of soybean curd contained in the uncooked king bicalapone]

In the examples and comparative examples, the components of the non-caffeinated king vinca flour powder and the common soybean were evaluated, and the results are shown in Table 2.

From Table 2, it can be seen that the icecake Kingbin Carphe powder (Example) contains more flavonoids, histidine, concanavalin A component and phytoestrogen than common soybeans in comparison with common soybeans (comparative example).

As described above, the cocaine king vinca flour powder of the embodiment of the present invention is more effective for respiratory diseases because it contains a large amount of components that are beneficial to the respiratory and rhinitis than conventional common soybean.

Also, referring to Table 3, using coffee as a substitute for coffee as a substitute for coffee, caffeine content of zero caffeine king vincaffe powder was used as a general coffee, which was not enjoyed by caffeine customers, pregnant women, respiratory patients, rhinitis patients, You can enjoy the flavor.

The difference in temperature and time according to Table 4 and the difference in white / red algae before and after removal of moisture, before and after peeling, and in the dark, light and dark stages, Experiments have shown that it is desirable to roast the white soybeans without roasting or roasting the roasting temperature below 180 ℃ for 20 minutes or less, and to completely remove the residual water from the grinder at the time of grinding.

From Table 4 and 5, roasting of roasted roasted roasted soybeans in light, medium, and dark stages and roasting roasting at 180 to 200 ° C for 20 minutes or less without roasting, It can be seen that it is desirable to completely remove residual water during grinding.

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be clear to the person.

Claims (5)

(a) preparing 100 parts by weight of soybean curd as a raw material of king vinca leaf;
(b) roasting 100 parts by weight of soybean curd with a direct roaster using a method in which thermal power is directly contacted with soybeans through holes of a certain size drilled in the drum;
(c) grinding the roasted soybean curd; and
(d) packaging the ground soybeans,
The step (b)
Roasting the soybean curd with either light, medium or dark,
The writing step is a roasting step used when it is desired to enjoy softness,
The medium stage is a roasting step that is universal,
The dark stage is a roasting step for making the bitter taste and the bittern taste stronger than the light and medium stages,
The step (c)
Grinding the soybean curd with a grinder in a range of 0.2 mm to 0.3 mm, proceeding for 10 seconds,
The writing step may include:
(1) soybean preparation step;
(2) 100 to 110 DEG C for 1 minute to 2 minutes of starting roasting;
(3) 90 to 100 DEG C for 3 minutes to 4 minutes after the step (2);
(4) 100 to 110 &lt; 0 &gt; C for 4 to 5 minutes after the step (3)
(5) roasting at 130 to 140 DEG C for 10 seconds to 15 seconds after the step (4)
The step (3)
3 &lt; / RTI &gt; minutes and 20 seconds,
The medium step comprises:
(I) a soybean preparation step;
(Ii) 100 to 110 DEG C for 6 minutes from the start of roasting;
(Iii) heating at 90 to 100 DEG C for 2 to 3 minutes after the step (ii)
(Iv) roasting at 140 to 150 &lt; 0 &gt; C for 30 seconds to 1 minute after the step (iii)
The step (ii)
3 &lt; / RTI &gt; minutes and 30 seconds,
In the dark step,
(A) Soybean preparation stage;
(B) from 160 to 170 DEG C for 2 minutes to 2 minutes and 10 seconds from the start of roasting;
(C) at a temperature of from 140 to 150 DEG C for 5 minutes to 6 minutes after the step (b)
(D) roasting at 160 to 170 DEG C for 2 to 3 minutes after the step (c)
The step (b)
2 &lt; / RTI &gt; minutes,
The step (a) or (b)
1 to 5 parts by weight of walnuts, 1 to 5 parts by weight of peanuts, 1 to 5 parts by weight of yulmu, 1 to 5 parts by weight of sesame, 1 to 5 parts by weight of pine nut, 1 to 5 parts by weight of almonds, 1 to 5 parts by weight of pistachio, 1 to 5 parts by weight of bank, 1 to 5 parts by weight of cashew nut, 1 to 5 parts by weight of pecan, 1 to 5 parts by weight of sunflower seed and 1 to 5 parts by weight of acorn And roasting one nuts. &Lt; RTI ID = 0.0 &gt; 11. &lt; / RTI &gt;
delete delete delete 10. A decaffeinated king vinca flour powder prepared by the method of claim 1.

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