KR101983581B1 - bean curd manufacturing method and manufacturing machine - Google Patents

Abstract

More particularly, the present invention relates to a method and a device for manufacturing a functional tofu, and more particularly, to a process for producing a functional soybean curd, which comprises washing soybean, crushing the soybeans, separating the soybeans, separating the soybeans, filtering the soybeans obtained by boiling, A soybean milk filter 200 having a hexagonal column shape is sprayed with soybean oil at a temperature of 90 to 100 ° C and a hot air stream of 100 ° C is blown into the soybean milk filter 200, A soymilk preparation step S2 for producing soybean milk having a concentration of 13 to 14 Bricks by discharging moisture and odor in the bean product to the outside and a soybean milk producing step S2 for supplying soymilk 70 to 80 ° C supplied from the soymilk filter 200 to a heat exchanger 300) and cooled to 15 ° C or lower, and cooling the soymilk supplied from the heat exchanger 300 into a pair of soymilk blending cans 400a, 400b each having a capacity of 200L, Capacity soy milk Mixing powdery milky powder or powdery mallow powder (S4) mixing and stirring 0.1 to 0.5 wt.% Of linseed oil powder or 0.1 to 0.5 wt.% Of powdered melon powder, and mixing mixed soymilk supplied from soymilk blending pots (400a, 400b) 500 and a mixed soybean milk mixed with lotus root powder or parsley powder supplied from the mixed soymilk reservoir 500 is introduced into the homogenizer 600 so that the soybean milk and the lotus root powder or the parsley powder are not separated A homogenizing step S6 for homogenizing the homogenized soy milk reservoir 700, homogenizing the homogenized mixed soy milk supplied from the homogenizer 600 to a homogeneous soybean milk reservoir 700 having a capacity of 200 L, The homogenized mixed soybean milk was put into a stirring container 800 in a quantity of 20 L and soybean milk coagulant corresponding to 0.3% by weight of magnesium chloride, 0.3% by weight of triglyceride (TG) and 0.4% by weight of glucononetalactone (GDL) Coagulant A 500 mm in length, 350 mm in height and 180 mm in height, which is placed on the conveyor belt 920 by opening the outlet 820 at the lower end of the stirring container 800, (S10) of taking the tofu out of the tofu manufacturing container (900), cutting the tofu into a selected standard and packaging it in a packaging container (S10) Paste sterilization step (S11) in which the tofu is immersed in water at 60 DEG C for 30 minutes, and a cooling step (S12) in which the packed tofu is immersed in cooling water of 5 DEG C or less for 1 hour to cool.

Description

TECHNICAL FIELD [0001] The present invention relates to a bean curd manufacturing method and a manufacturing machine,

The present invention relates to a method and an apparatus for manufacturing a functional tofu, and more particularly, to a method for manufacturing a functional tofu, which comprises mixing a lotus root powder and a buttercup powder in the production of tofu and adding the efficacy of the lotus root powder and the buttercage powder, The present invention relates to a method and a device for manufacturing a functional tofu containing a buttercup powder.

The efficacy of lotus root powder has cholesterol lowering, antioxidant effect, anticancer effect, hemostatic effect, protection of stomach wall and so on. In addition, the efficacy of the buttercup powder has an effect such as blood purification, liver function improvement, hangover resolution, fatigue recovery, and constipation prevention.

In the past, it has not been possible to prepare tofu added with such a lotus root powder and buttercup powder, so that various effects of the lotus root powder and the buttercup powder can not be added to the tofu, thereby failing to meet consumers' desire for a healthy diet.

In addition, the conventional method of manufacturing the tofu is dependent on the manual operation, and the productivity is low and the quality is not uniform.

1. Published Patent Publication No. 10-2006-0013254.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made in view of the above problems, and it is an object of the present invention to provide soy milk which is obtained by filtering unnecessary moisture and odor through soy milk filter, And a method for manufacturing the functional tofu.

It is another object of the present invention to provide a functional tofu manufacturing method and apparatus capable of adding to the tofu the effect of the lotus root powder and the parsley powder by adding the lotus root powder or the parsley powder to the soybean milk, .

Also, the object of the present invention is to provide a functional tofu manufacturing method and apparatus capable of obtaining a tofu with high quality distribution of lotus root powder or parsley powder evenly distributed on the sole by homogenizing the soymilk solution and the lotus root powder or the buttercage powder through a homogenizer .

It is also an object of the present invention to provide a jelly-like tofu which can minimize the time to head molding since the soy milk and the coagulant are added to a stirring container of a predetermined amount and agitated, And to provide a functional tofu manufacturing method and a manufacturing apparatus which can efficiently manufacture high quality tofu.

The problems to be solved by the present invention are not limited to the above-mentioned problems. It is to be understood that the present invention may be embodied in many other specific forms without departing from the spirit or scope of the invention.

The functional soybean curd according to the present invention is prepared by washing the soybean curd and separating the soybeans, separating the soybeans, separating the soybeans, filtering the soybeans obtained by boiling, and preparing a soybean soup at 90-100 ° C. (S1) for making a bean product,

The soybean milk filter (200) having a hexagonal pillar shape is sprayed with bean sprouts having a temperature of 90 to 100 ° C, and a hot air stream of 100 ° C is blown into the soybean milk filter (200) (S2) for producing a soymilk having a concentration of 13 to 14 Bricks,

A soymilk cooling step (S3) in which soybean milk supplied from the soybean milk filter (200) is supplied to the heat exchanger (300)

The cooled soymilk supplied from the heat exchanger 300 is introduced into a pair of soymilk blend receptacles 400a and 400b having a capacity of 200 L. To the soymilk having a capacity of 200 L, 0.1 to 0.5% by weight of lotus root powder or 0.1 to 0.5% (S4) of mixing lotion powder or millet powder,

A storing step S5 of sending the mixed soymilk supplied from the soymilk mixing cylinders 400a and 400b to the mixed soymilk reservoir 500,

A homogenization step (S6) in which a mixed soybean milk mixed with a root powder or a buttercage powder supplied from a mixed soymilk container (500) is homogenized in a homogenizer (600) so that a soybean milk powder and a lotus root powder or a buttercage powder are homogenized;

A storing step (S7) of sending the homogenized mixed soymilk supplied from the homogenizer (600) to the homogeneous soybean milk reservoir (700) having a capacity of 200L,

The homogeneous mixed soybean milk supplied from the homogenous soybean milk reservoir 700 was put into a stirring container 800 in a quantity of 20 L and 0.3 wt% of magnesium chloride, 0.3 wt% of triglyceride (TG), 0.4 wt% of glucononetalactone (GDL) A coagulant injecting step (S8) for adding and mixing a soymilk coagulant corresponding to the coagulant,

The stirred soymilk was transferred to a head manufacturing container 900 having a width of 500 mm, a length of 350 mm and a height of 180 mm which is placed on the conveyor belt 920 by opening the outlet 820 at the lower end of the stirring container 800. Then, A tofu preparation step (S9) for soaking for 80 minutes,

A cutting and packaging step (S10) of taking the tofu out of the tofu manufacturing container (900), cutting the tofu into a selected standard and packaging it in a packaging container,

Sterilization step (S11) in which the packed tofu is immersed in water at 60 DEG C for 30 minutes,

And a cooling step (S12) in which the packed tofu is immersed in cooling water of 5 DEG C or less for 1 hour and cooled.

The present invention is advantageous in that soy milk filtered through unnecessary moisture and odor can be obtained through a soymilk filter to obtain a tofu which is good in quality and odorless.

In addition, the present invention is advantageous in that the effect of the lotus root powder and the parsley powder can be added to the tofu by mixing the lotus root powder or the buttercage powder into the soybean milk and mixing them, and the tofu having flexibility can be obtained.

In addition, the present invention is advantageous in that the soybean milk and the lotus root powder or the buttercage powder are homogeneously homogenized through the homogenizer so that the lotus root powder or the buttercage powder is uniformly distributed on the tofu so that the tofu of excellent quality can be obtained.

In addition, the present invention can be used to make soy milk and coagulant into a predetermined amount of stirring container and stir the soymilk in a proper concentration of tofu to the product, thereby minimizing the time until tofu formation, There is an advantage that a good tofu can be efficiently manufactured.

1 is a block diagram illustrating a method of manufacturing a functional head according to an embodiment of the present invention.
2 is a cross-sectional view of a functional head manufacturing apparatus according to an embodiment of the present invention
3 to 5 are partial enlarged cross-sectional views of Fig. 2

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in more detail with reference to the accompanying drawings.

In the drawings, the same components are denoted by the same reference numerals throughout the drawings, and detailed descriptions of well-known functions or known configurations that may unnecessarily obscure the gist of the present invention are omitted.

As shown in FIG. 1, a method of manufacturing a functional head according to the present invention will now be described.

1) Soybean production step (S1): The soybean is washed, ground and separated, and then the soybean is boiled and filtered to prepare a beverage at 90-100 ° C.

2) Soybean milk production step (S2): A soybean milk filter 200 having a hexagonal column shape is sprayed at a temperature of 90 to 100 ° C, and a hot air of 100 ° C is blown into the soybean milk filter 200, The moisture and odor in the bean is discharged to the outside through the discharge part 210 to make soy milk having a concentration of 13 to 14 Bricks.

3) Soy milk cooling step (S3): Soy milk which is 70 to 80 ° C is put into the heat exchanger 300 and cooled to below 15 ° C.

4) Mixing Lotus Powder or Powdery Powder (S4): The cooled soybean oil is added to a pair of soymilk blending tanks 400a and 400b each having a capacity of 200 L, and 0.1 to 0.5% by weight or lotus powder 0.1 to 0.5% by weight are mixed and stirred. At this time, 0.1 to 0.5% by weight of lotus root powder or 0.1 to 0.5% by weight of parsley powder is mixed and stirred in soybean milk, so that the efficacy of the lotus root powder and parsley powder can be added to the tofu to secure the flexibility of the tofu. In addition, the efficacy of lotus root powder has cholesterol lowering, antioxidant effect, anticancer effect, hemostatic effect, protection of stomach wall and so on. In addition, the efficacy of the buttercup powder has an effect such as blood purification, liver function improvement, hangover resolution, fatigue recovery, and constipation prevention.

5) Storing Step S5: The mixed soymilk supplied from the soymilk mixing cylinders 400a and 400b is sent to the mixed soymilk reservoir 500.

6) Homogeneous Stage (S6): Mixed soybean milk mixed with lotus root powder or parsley powder supplied from the mixed soybean milk reservoir 500 is put into the homogenizer 600 to homogenize the soybean milk powder and the lotus root powder or the buttercage powder without separation .

7) Storing Step S7: The homogenized mixed soymilk supplied from the homogenizer 600 is sent to the homogeneous soybean milk reservoir 700 having a capacity of 200L.

8) Coagulant injecting step (S8): The homogenized mixed soymilk supplied from the homogeneous soybean milk reservoir 700 is loaded into a stirring container 800 of a 20L quantity, and then 0.3% by weight of magnesium chloride, 0.3% by weight of triglyceride (TG) , And 0.4% by weight of gluco-delta lactone (GDL). At this time, soybean milk coagulant can be solidified to an appropriate concentration of bean curd by the addition of 0.3% by weight of magnesium chloride, 0.3% by weight of triglyceride (TG) and 0.4% by weight of glucononetalactone (GDL).

9) Tofu Production Step S9: A tofu production container 900 having a width of 500 mm, a length of 350 mm, and a height of 180 mm, which is placed on a conveyor belt 920 by opening a discharge port 820 at the lower end of the stirring container 800, Tofu is prepared by transferring the soy milk and immersing it in water at 60 ° C for 80 minutes.

10) Cutting and packaging step (S10): The tofu is taken out from the tofu manufacturing container 900 and cut into a selected standard (for example, 100 mm in width, 100 mm in length, 40 mm in thickness)

11) Pasteurization step (S11): Sterilize the packed tofu by soaking in water at 60 ° C for 30 minutes.

12) Cooling step (S12): The packed head is soaked in cooling water of 5 ° C or lower for 1 hour and cooled to completion.

Accordingly, the functional tofu production method according to the present invention has an advantage that soy milk can be obtained by filtering unnecessary moisture and odor through the soy milk filter 200, thereby obtaining a tofu of good quality and no odor.

In addition, the method for manufacturing a functional tofu according to the present invention has an advantage in that the effect of the lotus root powder and the parsley powder can be added to the tofu, and the tofu having flexibility can be obtained by mixing the lotus root powder or the parsley powder into the soy milk.

In the method for manufacturing a functional tofu according to the present invention, the soybean milk and the lotus root powder or the parsley powder are homogeneously homogenized through the homogenizer 600, so that the lotus root powder or the parsley powder is uniformly distributed on the tofu, There is an advantage.

In addition, the method for manufacturing a functional tofu according to the present invention allows a soybean milk and a coagulant to be added to a stirring container 800 of a predetermined amount and agitated so that the soybean milk can be solidified to an appropriate concentration of tofu in the product, It is possible to efficiently produce a tofu of good quality.

2 to 5, the functional head manufacturing apparatus according to the present invention includes a soybean milk reservoir 100, a soybean milk filter 200, a heat exchanger 300, a soybean milk mixing vessel 400a 400b A mixed soymilk reservoir 500, a homogenizer 600, a homogenous soymilk reservoir 700, a stirring vessel 800, an electric stirrer 830, a coagulant injector 840, and a head manufacturing container 900 .

In the bean-containing reservoir 100, a mixing device 110 is installed therein, and the bean is supplied and stored at 90 to 100 ° C.

The soymilk filter 200 is formed in the shape of a hexagonal column, and a discharge unit 210 for discharging moisture and odor is installed at an upper end of the soot filter 200. At the lower part of one side of the soymilk filter 200, a hot air blower 220 is installed to blow hot air into the inside of the soy milk filter 200, and hot air is blown there. On the inner wall surface of the soymilk filter 200 on which the hot air is sprayed, a wall body 230 is formed in an up-and-down zigzag form so that hot air passes between the upper and lower walls 230 and moves toward the discharge portion 210. The bean sprouts supplied from the bean sprouts storage vessel 100 are supplied to the soybean oil filter 200 through the sprayer 240 connected to the high pressure pump P1 by installing the sprayer 240 on the inner wall of the opposite side of the soot filter 200, 200). At this time, the bean product injected into the soy milk filter 200 is sprayed in the form of particles and mixed with the hot air blown from the hot air fan 220, so that moisture and odor are discharged through the discharge part 210, And is discharged through a discharge pipe 250 installed on the floor surface. The discharged soybean milk is supplied to the heat exchanger 300 by the pump P2.

The heat exchanger (300) is provided with a cooling device (310). The heat exchanger 300 is supplied with the soybean milk from the soybean milk filter 200 and the soybean milk is cooled to 15 ° C or lower by the cooling device 310.

The mixing unit 410 and the cooling water channel 420 are installed in the soymilk mixing cylinders 400a and 400b. The cooling water duct 420 is installed spirally along the inner surface of the wall of the soymilk mixing cylinders 400a and 400b. A pair of soymilk blending tanks 400a and 400b having a capacity of 200 L is supplied with the soybean milk cooled by the heat exchanger 300 and 0.1 to 0.5 wt% of a lotus root powder is added to the one soymilk blending trough 400a, In the soymilk mixing cylinder 400b, 0.1 to 0.5% by weight of buttercage powder is added and mixed and stirred. At this time, 0.1 to 0.5% by weight of lotus root powder or 0.1 to 0.5% by weight of parsley powder is mixed and stirred in soybean milk, so that the efficacy of the lotus root powder and parsley powder can be added to the tofu to secure the flexibility of the tofu. In addition, the efficacy of lotus root powder has cholesterol lowering, antioxidant effect, anticancer effect, hemostatic effect, protection of stomach wall and so on. In addition, the efficacy of the buttercup powder has an effect such as blood purification, liver function improvement, hangover resolution, fatigue recovery, and constipation prevention. Then, the mixed soymilk is uniformly or selectively collected from both the soymilk mixing cylinders 400a and 400b and sent to the mixed soymilk reservoir 500 by the pump P3.

The mixed soymilk reservoir 500 stores the mixed soymilk supplied from the soymilk mixing cylinders 400a and 400b.

The homogenizer 600 is supplied with the mixed soybean milk from the mixed soybean milk reservoir 500 and homogenized so that the soybean milk powder and the lotus root powder or the buttercage powder do not separate.

In the homogenous soybean milk reservoir 700, a mixing device is installed. The homogenous soybean milk reservoir 700 stores the homogenized soybean milk supplied from the homogenizer 600.

The agitating vessel 800 has a cylindrical shape and has a capacity of 20L and a part of the upper plate 810 is formed as an opening 811 and an outlet 820 having an opening and closing valve 821 is formed at the center of the bottom plate. 810), a soymilk inlet 812 and a coagulant inlet 813 are formed.

The electric agitator 830 is mounted on an elevating device 831 installed on the upper plate 810 of the agitating vessel 800 and provided with a stirring vane 832 operated by an electric motor so that the agitating vane 832 is connected to the opening 811 And a lift type lid cover 833 is provided so as to open and close the opening portion 811 in accordance with the entrance and exit of the stirring vane 832.

The coagulant injector 840 is installed on the side of the agitation vessel 800 of a 20 L quantity to accommodate soymilk coagulant corresponding to 0.3% by weight of magnesium chloride, 0.3% by weight of triglyceride (TG) and 0.4% by weight of glucononetalactone (GDL) And the stored soymilk coagulant is introduced into the coagulant inlet 813 of the agitating vessel 800 through the metering doser 841. At this time, a coagulant corresponding to a predetermined amount of 20 L of soybean milk, 0.3% by weight of magnesium chloride, 0.3% by weight of triglyceride (TG) and 0.4% by weight of glucononetalactone (GDL) It becomes possible to solidify the bean curd with a proper concentration of the product.

The head manufacturing container 900 is stacked on a conveyor belt 920 having an endless track shape which is provided below the discharge port 820 of the stirring container 800 and is intermittently rotated to be intermittently conveyed and discharged from the discharge port 820 of the stirring container 800, After the soybean milk is supplied, the cover is covered and the soybean milk is immersed in water to produce the tofu.

The finished tofu is cut into a certain size, packed in packaging containers, pasteurized and cooled, and then commercialized.

Accordingly, the functional tofu manufacturing apparatus according to the present invention has an advantage that a soy milk can be obtained by filtering out unnecessary moisture and odor through the soy milk filter 200, thereby obtaining a tofu of good quality and no odor.

In addition, the functional tofu production apparatus according to the present invention is advantageous in that the effect of the lotus root powder and the parsley powder can be added to the tofu, and the flexible tofu can be obtained by mixing the lotus root powder or the parsley powder into the soy milk.

Also, in the functional tofu production apparatus according to the present invention, the soybean milk and the lotus root powder or the parsley powder are homogeneously homogenized through the homogenizer 600, so that the lotus root powder or the parsley powder is uniformly distributed on the tofu, There is an advantage.

In addition, the functional tofu production apparatus according to the present invention can add soymilk and coagulant to a stirring container 800 of a predetermined amount and agitate the soymilk so that the soymilk can be coagulated with an appropriate concentration of tofu in the product, It is possible to efficiently produce a tofu of good quality.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is clearly understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the invention as defined by the appended claims. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention.

100: Bean reservoir 200: soy milk filter
210: discharging part 220:
240: Injector 300: Heat exchanger
310: cooling device 400a, 400b: soybean milk mixing tank
420: Cooling water line 500: Mixed soybean milk reservoir
600: homogenizer 700: homogeneous soy milk reservoir
800: stirring vessel 810: top plate
820: Outlet 830: Electric stirrer
831: lifting device 832: stirring blade
833: Opening cover 840: Coagulant feeder
841: Quantitative injector 900: Tofu manufacturing container
910: Cover 920: Conveyor belt

Claims (3)

delete A bean-containing reservoir (100) having a mixing device (110) installed therein and receiving and storing a bean product at 90 to 100 ° C;
A discharge unit 210 for discharging moisture and odor is installed at one side of the upper part and a hot air 220 is installed in a lower part of the lower part to spray hot air into the lower part and a wall 230 is formed in a zigzag shape And a sprayer (240) for spraying the bean sprouts supplied from the bean sprouts storage tank (100) by the high pressure pump (P1) is installed in the inner wall on the opposite side where the hot air fan (220) is installed.
A heat exchanger 300 installed with a cooling device 310 and supplied with soybean milk from the soybean milk filter 200 to cool the soybean milk by the cooling device 310;
A pair of soymilk blending tanks 400a and 400b which are provided with a mixing device 410 and a cooling water pipe 420 and are supplied with soybean milk cooled by the heat exchanger 300, 400b);
A mixed soymilk reservoir (500) for storing mixed soymilk supplied from a pair of soymilk mixing cylinders (400a, 400b);
A homogenizer 600 which is supplied with mixed soybean milk from the mixed soybean milk storage container 500 and homogenized so that the soybean milk powder and the lotus root powder or the buttercage powder are not separated;
A homogeneous soybean milk reservoir 700 having a mixing device 710 installed therein and storing homogenous soybean milk supplied from the homogenizer 600;
A part of the upper plate 810 is formed into a cylindrical body and a part of the upper plate 810 is formed as an opening 811 and a discharge port 820 having an opening and closing valve 821 is formed at the center of the bottom plate. ) And a coagulating agent inlet (813) are formed;
The stirring vane 832 is attached to the elevating device 831 installed on the upper plate 810 of the stirring container 800 and is elevated and lowered and operated by an electric motor so that the stirring vane 832 is rotated through the opening 811, An electric stirrer 830 equipped with a lifting type opening cover 833 for opening and closing the opening 811 in and out of the stirring vane 832 and entering and exiting the stirring vane 832;
A coagulant injector 840 installed at the side of the stirring vessel 800 to receive the soymilk coagulant and input the stored soymilk coagulant into the coagulant inlet 813 of the stirring vessel 800 through the metering doser 841;
A predetermined amount of soybean milk is supplied through the discharge port 820 of the agitating vessel 800. When the supply of the soybean milk is completed, (900) covering the top portion (910) and immersed in water to produce a tofu; , ≪ / RTI >
Cutting the finished tofu, packaging and then pasteurizing and cooling the product to produce a functional tofu.
The method of claim 2,
A pair of soybean milk mixing cylinders 400a and 400b having a capacity of 200 L is mixed and stirred in one side soymilk mixing cylinder 400a with 0.1 to 0.5 weight percent of a lotus root powder while 0.1 to 0.5 percent by weight of buttercage powder is mixed in the other soymilk mixing cylinder 400b. Were mixed and agitated, and the effect of the lotus root powder and the parsley powder was added to the tofu to ensure the flexibility of the tofu,
The coagulant composed of magnesium chloride, triglyceride (TG), and glucono-delta lactone (GDL), which is fed into a mixed amount of 20 L of the mixed soybean milk supplied to the stirring vessel 800, contains 0.3 wt% of magnesium chloride, 0.3 wt% of triglyceride (TG) , And 0.4 wt% of gluconolactalactone (GDL), so that soybean milk can be solidified to an appropriate concentration of tofu in the product.

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