KR102018667B1 - Method for making a powdered soy milk tea - Google Patents

Abstract

The method of producing soymilk powder tea, which includes fruit and tastes good and can be easily used as a substitute for tea or soy milk anywhere, is introduced. The method comprises the steps of: a) pulverizing a raw material comprising soybean powder, juice powder and grain powder; b) mixing and granulating the finely ground raw material, followed by drying; And c) pulverizing the granulated raw material to an average particle size of 600 mesh or less. Soybean powder is mixed with roasted soybean powder in a ratio of 25 to 35% by weight.

Description

Method for making soy milk powder {Method for making a powdered soy milk tea}

The present invention relates to a soy milk powder tea that contains fruit and tastes good and can be conveniently used as a substitute for tea or soy milk anywhere.

Soy is a rich source of protein and is a balanced diet of fats, carbohydrates, vitamins and minerals. Soy milk is a beverage that can easily consume the nutrients of soybeans, but because of the unique smell or feel of soybeans and has been maintained for a long time without changing the taste, the market has not been expanded.

Small soymilk makers that can be used at home are popular. An example is the soymilk maker of Korean Patent Application No. 2016-0132878. Soymilk can be made simply by putting water and soybean powder into the container and pressing the prepared operation button. Such a soymilk maker is convenient to use, but the recipe or taste is not different from the conventional soymilk, there is a limit to enjoy outside the house.

Powdered coffee packed in sticks, commonly called mix coffee, is very popular and consumed in large quantities. In recent years, the interest in health has increased the popularity of black or coffee beans without prim, but basically there is a problem that coffee can cause an overdose of caffeine and gastrointestinal disorders. Compared to powdered coffee, the development and market expansion of other powdered teas is insignificant, and consumption of nutritious soy milk is stagnant.

The present invention is based on the above-mentioned recognition to provide a method for producing soy milk powder tea that can be conveniently used as a substitute for coffee or tea or soy milk anywhere.

In another aspect, the present invention is to provide a method for producing soy milk powder tea that can be ingested balanced nutrients.

In another aspect, the present invention is to provide a method of manufacturing a new soy milk powder tea deviating from the peculiar smell, taste, and texture of the soybeans while using soy-rich beans.

The problem to be solved in the present invention is not necessarily limited to the above-mentioned matters, and other problems not mentioned above may be understood by the matters described below.

Soy milk powder manufacturing method according to the present invention for achieving the above object comprises the steps of: a) finely ground a raw material including soybean powder, juice powder and grain powder; b) mixing the finely ground raw materials, granulating them in a granulator, and then drying them; And c) pulverizing the granulated raw material to an average particle size of 600 mesh or less.

According to the present invention, the soybean powder may be mixed in a ratio of 25 to 35% by weight with respect to the steamed soybean powder.

According to the present invention, steamed soybean powder is soaked in vinegar with a concentration of 2 ~ 5%, refrigerated and cooked at 5 ° C or lower and boiled, dried to 7-8% of moisture content, and then removed by peeling soybeans and coarsely pulverized 5 ° C. After refrigeration aged below and dried again with a water content of 7-8%, the average particle size may be pulverized to 600mesh or less.

According to the present invention, roasted soybean powder is soaked in vinegar with a concentration of 2 ~ 5%, steamed and ripened at 5 ° C or lower, steamed and cooked, dried to 7-8% of moisture, then roasted to remove soybean hulls and coarsely pulverized. After refrigeration at 5 ℃ or less and dried again to 7 to 8% moisture content, it may be a fine grinding to below the average particle size of 600mesh.

In addition, according to the present invention, the juice powder is cut after mixing the flesh with water and cooked at 80-90 ° C., and then compressing and extracting the stock solution. After rapid freeze-drying, the fine particles were pulverized to an average particle size of 600 mesh or less, and the juice powder may include pomegranate concentrate powder and sesame seed concentrate powder.

In addition, according to the present invention, the grain powder is immersed in vinegar of 2 ~ 5% of the concentration and then cooked after cooling and ripening at 5 ℃ or less, dried to 7 to 8% moisture content, and then roasted by heating, then coarsely pulverized, 5 ℃ It is refrigerated matured below and dried again with a moisture content of 7-8%, and then pulverized to an average particle size of less than 600mesh, grain powder may include barley powder, brown rice powder, yeolmu powder.

In addition, according to the present invention, soy milk powder tea, by weight ratio with respect to the whole soy milk powder tea, soybean powder 45-55%, fruit juice powder 13-20%, grain powder 5-10%, in addition to glucose 22-28%, Citric acid, dietary fiber, seaweed calcium, may include an additive containing at least one of the flavor enhancer. Additives may be contained in the 0.7 ~ 2%, in addition, lotus root or mushroom powder may be added for the supply of gammina and nutrients.

Soy milk powder tea according to the present invention as described above is good because it contains fruit and can be easily dissolved in hot or cold water, it can be conveniently used as a drink substitute for tea, coffee or soy milk anywhere.

In addition, according to the present invention, the peculiar smell, taste, and texture of the beans are well controlled, and anyone can enjoy the powdered soy tea deliciously and comfortably.

In addition, the soy milk powder tea according to the present invention can take the nutrients contained in soybeans, grains and fruits as it is, it can contribute to the health promotion of modern people who need to provide a balanced nutrients.

Hereinafter, a method for preparing soymilk powder tea according to the present invention will be described in detail.

Raw material

Soy milk powder tea is used as a soybean, fruit concentrate (fruit juice), grains, and may be used in addition to glucose, additives such as dietary fiber, citric acid, seaweed calcium, flavor enhancer. In addition, materials such as collagen, lotus root and mushrooms may be used.

Soybeans are a source of protein that is called horse meat and is a balanced diet of many nutrients. There are several things to be solved to make powdered tea using beans. Drinking as a tea, it must be able to dissolve well in cold water, remove the peculiarity of soybeans and give it a lighter feel than the thickness of soy milk. Soybean powder may be included in the powder tea 45 to 55% by weight. About 50% is the target, if more than 60% soy milk taste is stronger, it is difficult to give more than the usual taste of the soy milk mixed with juice and the like. Bean powder is a mixture of roasted and steamed powder.

Pomegranate and blue sesame may be used as fruits for juice extraction. Pomegranate juice removed from the skin contains components such as anthocyanin, tannin, flavonoids, antioxidants, anti-inflammatory, anti-diabetic, anti-obesity, anti-cancer effect, cardiovascular disease improvement effects have been reported. Sesame seeds also contain pomegranate-like ingredients. These fruits are also important in terms of functionality, but their light sour taste is mixed with soybean powder in the right proportions to give a fairly harmonious taste. Juicer powder may contain 13-20% of the total weight of the powdered tea.

Representative grains such as barley, brown rice, yulmu can be used. These grains provide the grain's distinctive flavor and are mixed with soybean powder to lighten the taste of soy milk. Grain powder may be included in the powder tea less than 10% by weight, preferably 5-8%, roasted grain powder may be used.

Glucose may be used in the range of less than 30%, preferably 22-28%, of the total weight of the powdered tea so that the taste of the main ingredients such as juice disappears and sweetness is not dominant. The combined weight of glucose and juice should not exceed 50% of the total weight. In this case, rather than soy-based powdered tea, the taste of sweetened juice becomes stronger, so it is not suitable as a soymilk powdered tea.

In addition to the above ingredients, additives such as dietary fiber, citric acid, flavor enhancers, and seaweed calcium may be used to supplement nutrients and enhance flavor. Such additives may be used in less than 2%, usually on the order of 1%. In addition, to supplement the nutrients and to adjust the flavor of collagen, lotus root and mushroom powder may be added in the range of about 4% to 7%.

Processing of raw materials

All materials are provided in powder form for easy dissolution in hot and cold water.

A mixture of steamed soybean powder and roasted soybean powder is used. Roasted soybean powder in the total soybean powder may contain 25 to 35% by weight. Roasted soybean powder provides a savory taste and effectively suppresses the soy taste of soybeans. By using roasted soybean powder, even if you use less than 50% of whole soybean powder, you can feel the light tea feeling of soy milk base.

The beans are first processed first. In the first process, soybeans are soaked in vinegar with a concentration of 2 ~ 5% and refrigerated at below 5 ℃ for 12 ~ 24 hours, then steamed and cooked, then dried at 7 ~ 8% of water at 50 ~ 60 ℃. It includes. Refrigerated and matured in 2 ~ 5% of vinegar is for catching soybeans, sterilization and soybean ripening. Soybeans are dried to 7-8% moisture for secondary processing and to prevent invasion during processing.

Steamed soybean powder or roasted soybean powder is obtained according to the second process of the first soybean.

Steamed soybean powder is peeled from the first processed soybean, coarsely pulverized to an average particle size of 100mesh, and then aged at refrigeration at 5 ℃ or lower for 12 to 24 hours, dried again to 7-8% of moisture, and then air flow grinder. It is obtained by pulverizing to an average particle size of 600 mesh or less. If soybeans remain, they will not dissolve well in water and will produce lumps, which is not good for aesthetics or texture. Soybeans pulverized by an airflow crusher are not crushed by the heat of grinding but are pulverized and are well dissolved in water.

Roasted soybean powder is placed in a container and heated in a container and roasted until the bean skin discolors. After removing the bean husk, coarsely pulverized to about 100mesh, it is aged under refrigeration at 5 ℃ for 12 to 24 hours and 50 ~ 60 ℃. After drying again to 7 to 8% moisture content in the air, it is obtained by pulverizing to an average particle size of less than 600mesh using an air flow grinder. Like steamed soybean powder, soybean hulls should be removed.

After slicing the pulp from which the skin is removed, mix it with water, cook it at 80 ~ 90 ℃, compress and extract the stock solution, compress the extracted stock solution under reduced pressure, and concentrate the resulting concentrate under refrigeration at 5 ℃ for 12 ~ 24 hours. Rapid freeze drying in a vacuum freeze dryer, followed by fine grinding to an average particle size of 600 mesh or less using an airflow grinder. When pomegranate and sesame seeds are used as the raw material of the juice, the pomegranate juice powder and the sesame juice powder are suitably mixed in a ratio of about 1: 1.

Grain powder is immersed in vinegar of 2 ~ 5% concentration, cooled and ripened for 12-24 hours at 5 ℃ or lower, boiled and dried to 7-8% of moisture, then roasted and coarsely ground to 100mesh, 5 It is obtained by refrigerating at 12 ° C. or lower for 12 hours and drying again with a moisture content of 7% to 8%, followed by fine grinding to an average particle size of 600 mesh or less in an airflow mill. Roasted grain powder as described above to provide a savory and flavored in a relatively small amount.

Lotus root or mushrooms can be processed in the same way as grain powder, and other additives are also used as pulverized powder.

Granulation and pulverization

The processed raw materials are properly mixed within the above-mentioned ratios, granulated in a granulator, and then dried to less than 5% of water content at about 50 to 60 ° C. The dried granules are pulverized to an average particle size of 600 mesh or less using an air flow grinder.

After the raw material processing and granulation as described above, the pulverized soy milk powder tea is well dissolved in cold water, and unlike the conventional soy milk, there is a light soy milk taste but the juice goes together to provide a new taste of tea.

As an example, soy milk powder tea is a fruit juice powder 15%, soybean powder 50%, barley powder 2%, brown rice powder 2%, barley powder 2 in a weight ratio of pomegranate concentrate powder and sesame concentrate powder in a ratio of 1: 1 %, Glucose 25%, lotus root 3%, collagen 0.1%, dietary fiber 0.1%, seaweed calcium 0.1%, pomegranate flavor 0.3%, sesame scent 0.3%, citric acid 0.1%.

While specific embodiments of the present invention have been shown and described, it should be understood that the present invention may be variously modified or modified without departing from the spirit of the invention as set forth in the claims below.

Claims (1)

a) pulverizing a raw material including soybean powder, juice powder and grain powder;
b) mixing the finely ground raw materials, granulating them in a granulator, and then drying them; And
c) pulverizing the granulated raw material to an average particle size of 600 mesh or less;
Soybean powder is a mixture of steamed soybean powder and roasted soybean powder. Roasted soybean powder is included in total weight by 25-35%.
Steamed soybean powder is soaked in vinegar with 2 ~ 5% concentration and refrigerated at 5 ℃ or lower, steamed and cooked, dried to 7 ~ 8% moisture content, and then removed by peeling soybean. And dried again with a water content of 7-8%, and then pulverized to an average particle size of less than 600mesh,
Roasted soybean powder is soaked in vinegar of 2 ~ 5% of concentration and steamed at 5 ℃ or lower, then steamed and cooked. Dried to 7-8% of moisture, then roasted and roasted to remove soybeans. Refrigerated and aged at 7-8% of moisture content, and then pulverized to an average particle size of 600 mesh or less.
The fruit juice powder is cut from the flesh and then mixed with water and cooked at 80-90 ° C. After pressing, extracting the stock solution and concentrating the extracted stock solution. It is pulverized to an average particle size of 600 mesh or less, and the juice powder contains pomegranate concentrate powder and sesame seed concentrate powder,
Grain powder is immersed in vinegar with a concentration of 2 ~ 5% of the vinegar, then cooled and ripened at 5 ℃ or lower, boiled, dried to 7-8% of moisture, roasted, heated, and then crushed at 5 ℃ or lower. After drying again with a moisture content of 7-8%, it is finely ground to an average particle size of 600mesh or less, and the grain powder includes barley powder, brown rice powder, and yulmu powder,
By weight ratio, soybean powder 45-55%, juice powder 13-20%, grain powder 5-8%, including glucose 22-28%, in addition to at least one of citric acid, dietary fiber, algae calcium, flavor enhancer Soymilk powder tea manufacturing method characterized in that it contains an additive containing.