KR102122241B1 - Soymilk production device using Rhynchosia volubilis - Google Patents

Abstract

The present invention relates to a method for manufacturing a soymilk beverage using Rhynchosia volubilis. More specifically, according to the present invention, a process for manufacturing soymilk using Rhynchosia volubilis comprises: a step of inputting Rhynchosia volubilis to a hopper; a weighing step; a step of sorting the Rhynchosia volubilis through a metal detector using a magnet and a stone picker picking out stones; a continuous hot water immersion step; a water addition and grinding step; a heating step; a cooling step; a homo-mixing and blending step; a sterilization and deodorization step; a cooling step; a filtering and metal removing step; a pouch packing step; and a retort sterilization step. Accordingly, the soymilk is manufactured by grinding the entire Rhynchosia volubilis with hull, thereby providing rich nutrients of Rhynchosia volubilis. Moreover, the soymilk is manufactured by using only pure natural materials without adding an artificial food additive, such as sugar, synthetic flavor, a stabilizer, an emulsifier, and the like, thereby providing a healthy soymilk beverage in which the nutrients of Rhynchosia volubilis are maintained.

Description

Soymilk production device using Rhynchosia volubilis

The present invention is to produce a soymilk drink using weak soybeans (rats), and more specifically, to increase the nutrients of the soymilk by first and second grinding of the shells after immersing the beans in hot water, separate emulsifiers during homogenization. Preparation of soy milk using weak soybeans to make the soy milk rich and to enhance the taste and texture by sourizing the oil generated from soybeans without adding and subdividing the oil and product water and the soybean milk solution. It is about the device.

In general, soy milk-making soybeans are soaked using soybeans, peeled and soaked, and then separated from the soybean juice and bean sprouts. Soymilk is produced using only the soybean juice. have.

Therefore, the existing soy milk has a problem in that it is not rich in nutrients and inferior in texture by enhancing the taste by adding a separate sweetening material in order to deepen the taste and create a savory taste.

Looking at the prior art in this field, the "Soybean Milk Manufacturing Method" (hereinafter referred to as "Prior Art") of Registered Patent Publication No. 10-1162822 (Registration Date: Jun. 28, 2012) is used to heat soybeans at a temperature higher than 100℃. Soybean enzyme deactivation process (first process) for immersing in and deactivating the enzyme;

A soybean hot water immersion and grinding process (second process) to immerse soybeans subjected to enzyme deactivation in the first process in hot water and to obtain a milky liquid by grinding;

A neutralization process (third process) for removing soybean odor by adding a neutralizing agent to the emulsion obtained in the second process;

A separating step (fourth step) of separating the soy milk stock solution obtained in the third step into soy milk liquid and broom to remove the budge;

A soymilk homogenization process (a fifth process) for homogenizing the soymilk obtained in the fourth process;

A cooling process (sixth process) for cooling the soymilk homogenized in the fifth process;

A preliminary homogenization process (seventh process) to obtain a pre-emulsification homogenization solution by mixing and homogenizing after adding edible oil and emulsifier to a part of the soymilk cooled in the sixth process;

Standardization process to standardize the soy milk liquid cooled in the sixth process, except for the part used in the seventh process, and the pre-emulsification homogenization solution and food additives obtained in the seventh process (standard process) and;

A primary high pressure homogenization process (the ninth process) to make the compounding solution obtained in the eighth process into a uniform suspension; And

Disclosed is a soy milk production method comprising a second homogenization process (10th process) to homogenize the primary homogenate of the ninth process again.

The above-mentioned prior art is ① the problem of destroying the campsite contained in soybeans by immersing in hot water over 100℃ and deactivating the enzyme, ②the problem of removing soybean odor by adding a neutralizing agent to the emulsion, and ③soymilk There is a problem in that the thick taste is reduced because the sesame oil is separated from the soy milk and the sesame to remove the sesame, and ④ there is a problem of homogenization by adding edible oil and emulsifier to a part of the soy milk.

Republic of Korea Registered Patent Publication No. 10-1162822

The present invention is to solve the above problems, and the purpose of providing a beverage that helps to prevent adult diseases and promote children's growth by grafting nutrients contained in soybeans into soy milk.

For another purpose, when the soymilk is made using soybeans, the soymilk is produced by grinding and grinding the soymilk without separating the soymilk liquid and soybean oil, while improving the dark taste and texture of the soymilk while taking the maximum amount of nutrients the soybean has. It relates to a soymilk manufacturing apparatus using weak soybeans to provide a healthy soymilk drink.

As a means for solving the problems of the present invention, the rat eye is introduced into the hopper (hereinafter referred to as "weak bean") to the hopper, after a quantitative measurement, a screening step of removing metal powder, stones and foreign substances by using a magnetic metal detector and an evaporator;

Immersing the selected weak beans in hot water at 85°C to 95°C for 10 minutes through a continuous immersion machine (soaker);

Pulverizing the hot water immersed weak soybean with a grinding machine consisting of a primary disk mill and a secondary colloid mill while supplying product water;

Continuously heating the soybean milk solution in which the number of products and the weak soybeans are crushed in the grinding machine in a holding tube at 90°C to 97°C for 10 minutes;

A deodorizing step of removing the fishy component by discharging steam from a tiller odor of the soybean milk liquid heated in the continuous holding tube;

Cooling the deodorized soybean milk solution to 15-20°C in a heat exchanger;

Preparing a soymilk liquid by mixing the deodorized soymilk stock solution and a homomixed additive;

Heating the prepared soymilk liquid to 55°C to 65°C through a heat exchanger;

Pressure homogenizing the heated soymilk solution to 450 bar;

Sterilizing the pressure homogenized soymilk to 93°C to 97°C for 30 seconds to 40 seconds through a heat exchanger;

Cooling the sterilized soymilk to 15°C to 20°C through a heat exchanger;

Removing the metal powder while filtering the cooled soymilk with a 16mesh line filter;

Packaging the filtered soy milk liquid in a pouch;

It characterized in that it consists of; sterilizing the pouch by retorting for 20-30 minutes in a tank of 126 ± 2 ℃.

The soy milk stock solution and the additives are mixed in 100 parts by weight of soy milk solution with a solid content of 5.6%, 2 parts by weight of weak soybean powder, 0.13 parts by weight of purified salt, 0.18 parts by weight of natural calcium, 4 parts by weight of saccharides, and 13.69 parts by weight of purified water to prepare soy milk. It is characterized by.

The mixing of the soy milk stock solution and the additive is characterized in that soy milk is prepared by mixing 2 parts by weight of weak soybean powder, 0.13 parts by weight of purified salt, 0.18 parts by weight of natural calcium, and 13.69 parts by weight of purified water in 100 parts by weight of soy milk solution with a solid content of 5.6%.

The mixing of the soy milk stock solution and the additive is characterized in that soy milk is prepared by mixing 0.13 parts by weight of purified salt, 0.18 parts by weight of natural calcium, and 13.69 parts by weight of purified water in 100 parts by weight of soy milk solution with a solid content of 7%.

The mixture of the soy milk stock solution and the additive is mixed with 0.13 parts by weight of purified salt, 0.18 parts by weight of natural calcium, 4 parts by weight of saccharides, and 13.69 parts by weight of purified water to prepare soy milk.

An apparatus for producing soy milk by the above manufacturing method,

A magnetic metal detector and an evaporator for separating metal powder, foreign substances and stones after quantitative measurement by introducing weak beans into the hopper;

A continuous immersion machine for immersing the hot water beans passed through the magnet metal detector and the stone crusher through hot water at 85°C to 95°C for 10 minutes;

A pulverizer pulverizing medicinal beans immersed in hot water in the continuous immersion machine while supplying product water;

A holding tube for continuously holding and heating the soybean milk solution in which the number of products and weak soybeans are crushed in the grinding machine at 90°C to 97°C for 10 minutes;

A deodorizer which removes the fishy component of the soy milk stock solution heated in the continuous holding tube by a steam discharge method;

A heat exchanger for cooling the soybean milk deodorant deodorized in the deodorizer to 15 to 20°C;

A blender for producing a soymilk by mixing a homomixer for dissolving the additives added to the soymilk stock cooled in the heat exchanger and an additive dissolved in the homomixer with the soymilk stock;

A heat exchanger for heating the soymilk liquid prepared in the blender to 55°C to 65°C;

A pressurized homogenizer to pressurize and homogenize the soy milk liquid heated in the heat exchanger to 450 bar;

A heat exchanger that sterilizes the soymilk liquid homogenized in the pressurized homogenizer at 93°C to 97°C for 30 seconds to 40 seconds;

A heat exchanger for cooling the sterilized soy milk liquid at 15°C to 20°C;

A filter for filtering the cooled soy milk with a 16 mesh line filter and removing metal powder at the same time;

Characterized in that it comprises a; sterilized tank for packaging the filtered soymilk liquid in a pouch in a prescribed amount, and retorting the pouch in a tank at 126±2°C for 20 to 30 minutes.

The hot water immersed weak soybean while supplying product water is characterized in that the grinding machine is composed of a primary disk mill and a secondary colloid mill.

The heat exchanger is characterized in that the three stages are united into a single device so as to be heated to 60°C, heated to 95°C, and cooled to 15 to 20°C.

In this way, the present invention improves the dark taste and texture of soy milk by manufacturing the soy milk by separating the skin without separating the soy milk liquid and soybean oil when preparing soy milk using weak soybeans, and at the same time, the nutrients of the weak soybeans (the soybeans). It relates to a method of manufacturing soymilk using weak soybeans to provide a healthy soymilk drink by taking as much as possible.

The present invention has the effect of providing soy milk having a rich nutritional component of the weak soybeans by producing soy milk by grinding the whole soybeans with a shell,

In addition, the present invention has the effect of providing a healthy soymilk drink that maintains the nutrients of weak soybeans (soybeans) by using only pure natural ingredients without adding food additives such as sugar, synthetic flavors, stabilizers, emulsifiers, etc. have.

1 is a block diagram showing a manufacturing process of weak soybean milk according to the present invention,
Figure 2 shows a process diagram subdividing the process chart according to the manufacturing steps of weak soybean milk of the present invention,
Figure 3 shows a block diagram of a manufacturing system according to the method for manufacturing weak soybean milk of the present invention,
Figure 4 shows a test report of the nutritional components of weak soybean milk prepared by the production method of the present invention.

First, the weak bean (rat bean) used in the present invention is a kind of black bean that is much smaller in size than the normal black bean, so the name of the rat eye is given as a bean because it looks like a mouse eyeball.

In addition, the bean of the eye of the mouse was also called Seomok-tae (鼠目太), and since ancient times, it was also called medicinal bean because it was used for medicinal purposes.

This kind of yak bean is characterized by much smaller grains than black beans called frost. Yakkong is very small, but it is known to help maintain youth by strengthening the bones and strengthening the skin when consumed steadily due to its rich nutrition.

Seomoktae contains carbohydrates (41.2%), protein (38.9%), lipids (6.9%), vitamins, and a large amount of minerals. In addition, since it contains abundant dietary fiber, it is effective for weight management because it gives a feeling of satiety, and soluble dietary fiber helps prevent diabetes by controlling the rate of glucose absorption. Rat eye is also effective for skin care, and it is rich in vitamin E, which helps to get rid of blemishes and manages rough skin texture with anthocyanins. In addition, it contains a lot of vitamin A along with anthocyanin, which is effective for night blindness. Seomok-tae has excellent detoxification ability, and it recovers human tissues destroyed in the body at a rapid rate, and serves to release toxicity. In addition, it is said to be a food that helps brain development and prevents dementia and helps children and examinees in growing season.

{Excerpt from [Naver Knowledge Encyclopedia] Seo Mok-Tae (Rice Bean) (Excellent Ingredients Directory)}

Hereinafter, the manufacturing method of the present invention will be described in detail based on the manufacturing process.

Step 1: After the injection and weighing of weak soybean hopper, the screening step using a metal detector and an evaporator

Yak soybean used in the present invention can be purchased commercially, or contracted with a cultivated farmer to receive the soybean.

When the soybeans supplied as described above are put into the hopper, the metal powder is removed from the primary magnet metal detector after being quantitatively weighed by a meter installed at the bottom of the hopper, and secondly, the stone and foreign matter are removed while passing through the crusher.

Step 2: dipping the weak soybeans in a continuous hot water immersion machine;

After separating the metal powder, foreign substances, and stones from the metal detector and the precipitator, hot water is immersed.

The hot water immersion is made for 10 minutes while the weak beans are continuously moved in the hot water immersed state.

The hot water immersion of the continuous hot water immersion machine (soaker) is immersed for 10 minutes at a temperature of 85°C to 95°C. Preferably, the hot water is immersed by passing it through hot water at 95°C for 10 minutes.

That is, since soybeans immersed in hot water immersed in the hot water immersed state, soaking the hot water has the effect of reducing the time of the soymilk production process, and when the temperature is lower than 85°C, the soaking time is prolonged. It is desirable to immerse for 10 minutes while continuously moving in hot water at 95° C. as the soybeans ripen because they are close to the point.

3rd process: grinding step to form weak soybean milk into soy milk

The soybeans immersed in the hot water immersion machine are pulverized with a primary disk mill immediately after being supplied with product water, followed by a secondary colloid mill.

In the present invention, pulverizing weak soybeans with a primary disk mill and continuously grinding with secondary colloid mills is for preparing soy milk by pulverizing the weak soybeans.

In general, all dried beans are not crushed well, and when the crushed bean shells are mixed, a foreign body is formed, resulting in poor texture. Soybean foods use only grains after removing the bean shells, so there is a disadvantage of discarding nutrients in the shell. However, in the present invention, in order to ingest nutrients contained in a large amount in the shell, the soybeans are crushed with a primary disk mill when crushed and subsequently crushed with a secondary colloid mill to prevent foreign matter caused by the peel from being wound.

In the first disc mill, when grinding the weak beans, the grinding blade rotates at a high speed to pulverize the weak beans, pass through the disc plate having a large number of through holes, and then crushed soybean flour and shells in the secondary colloid mill are ground into fine particles. At this time, the grinding process of the present invention consists of low temperature grinding.

Also, in this process, when grinding soybeans, the product water supply pipe is connected to the line between the hot water immersion machine and the primary disc mill so that the product water is introduced into the primary disc mill together with the hot soaked weak soybeans.

The product number is adjusted and supplied so that the solid content of the ground weak soybean is 7%. The product water supply amount adjusting device is a device that is usually used in a food manufacturing device, a separate description is omitted in the present invention.

Step 4: heating and deodorizing soy milk stock with mixed product water

In the grinding machine, the number of products and the soybean milk solution in which the weak beans are ground are continuously heated for 10 minutes in a holding tube at 90°C to 97°C.

In this process, the ground soy milk stock solution can be heated in the process of moving to a continuous holding tube in the form of a pipe, so as to enhance the savory taste of the soy milk stock solution.

The soy milk stock solution passing through the holding tube is heated in the process of being moved for 10 minutes in the holding tube so as to produce a savory taste of the soy milk stock solution.

The soy milk stock solution heated in the continuous holding tube is discharged from the tilchgigi to remove fishy ingredients.

The deodorizer is made of a tank, and when the soybean milk liquid heated in the holding tube is collected by the deodorizer, the upper layer of steam is discharged to the outside air to remove the fishy smell from the beans.

In this process, to remove the bitter taste of the weak beans, the steam generated from the heated bean essence is exhausted, so that the inside of the beans can be removed.

Step 5: Cooling the deodorized soy milk solution by heating

The deodorized soy milk stock is cooled to 15°C to 20°C in a heat exchanger.

Cooling the soy milk stock in this process is a pre-treatment process for mixing the additives in the future so that the soy milk stock and the mixture are well mixed without destroying nutrients.

Step 6: Additive homomixer and soy milk stock solution and additive mixing step

The homo-mixer carried out in this process is a pre-treatment process for adding additives to the soybean milk stock solution, so that the purified water, natural calcium, purified salt, honey, weak soybean powder, etc. are selectively mixed in the homo-mixer to mix and dissolve well so as not to clump.

All additives added in this process are natural raw materials, seaweed and kelp to add calcium. Seaweed powder composed of seaweed, refined salt, sugar, and honey are selected and added. If necessary, functional fruits such as red ginseng extract, ginseng extract, pomegranate extract, apple, peach, and brewery can be used selectively.

Step 7: Homogenizing the soymilk after heating

After mixing the deodorized and cooled soymilk stock solution and the homomixed additive, a soymilk solution is prepared and heated to 60°C through a heat exchanger.

This step is for homogenizing the soymilk blended with the additives, and in the present invention, homogenization is performed without adding food additives such as stabilizers and emulsifiers for homogenization.

Therefore, in the present invention, the soymilk liquid mixed with the pressurized homogenizer is pressure-pumped to 450bar using a piston method, and the soymilk liquid is finely crushed by applying a blow, so that the blend of the soymilk oil and the additives is well performed and the taste of the soymilk is smooth.

At this time, the soymilk liquid cooled to 15°C to 20°C was heated to 60°C through a heat exchanger to maintain the preheating state after homogenization of the blended soymilk solution. It works well and the soymilk is softened.

8th process: heating, cooling and filtering the pressure homogenized soymilk

The soymilk liquid homogenized under the pressure of 450 bar is sterilized for 30 seconds to 40 seconds at 93°C to 97°C through a heat exchanger.

The pressurized homogenized soymilk is sterilized at 93°C to 97°C for 30 to 40 seconds using a heat exchanger for sterilization, thereby sterilizing the bacteria that may be generated in the homogenization process.

The sterilization treatment is preferably performed at 95°C for 30 seconds. That is, when heated to 97°C or higher, boiling causes destruction of nutrients, and when heated to 93°C or lower, sterilization may be poorly performed, so it is preferable to perform 30 seconds at 95°C.

The sterilized soy milk liquid is cooled again to 15°C to 20°C through a heat exchanger.

Cooling the sterilized soymilk is intended to be packaged in a pouch. After cooling, the soymilk is passed through a filter and packaged in a pouch, but the filter is filtered with a 16 mesh line filter while removing metal powder by a magnet installed in the filter.

After filtering the metal powder and other foreign substances in the filter as above, the pouch is packaged in a predetermined amount.

Step 9: sterilizing pouch packed with soymilk by retorting

The pouch in which the soymilk solution is packaged is sterilized by retorting for 20 to 30 minutes in a tank at 126±2°C for sterilization.

The retorto performed in this process sterilizes the soymilk packaged inside the pouch once again and sterilizes the outer surface of the pouch packaging.

Looking at the embodiment of the soy milk product in which the soy milk stock solution and the additive of the present invention is prepared as described above is as follows.

<Example 1>

The soy milk stock solution and the additives are mixed in 100 parts by weight of soy milk solution with a solid content of 5.6%, 2 parts by weight of weak soybean powder, 0.13 parts by weight of purified salt, 0.18 parts by weight of natural calcium, 4 parts by weight of saccharides, and 13.69 parts by weight of purified water to prepare soy milk. .

In Example 1, a mixture of weak soybean powder is provided to provide a soymilk product having the same sweet taste and rich taste, and is suitable for meal replacement and patient meal.

<Example 2>

The soy milk stock solution and the additives are mixed in 100 parts by weight of soy milk solution with a solid content of 5.6%, 2 parts by weight of soybean powder, 0.13 parts by weight of purified salt, 0.18 parts by weight of natural calcium, and 13.69 parts by weight of purified water to prepare soy milk.

In Example 2, since sugars such as honey are not mixed, it has a savory and rich taste, and is relatively low in calories, so it is suitable for meal replacement, diet meal, and children's snack.

<Example 3>

The soy milk stock solution and additives are mixed in 0.13 parts by weight of purified salt, 0.18 parts by weight of natural calcium, and 13.69 parts by weight of purified water to prepare soy milk.

In Example 3, since the weak soybean powder is not mixed, it provides a soy milk having a light and savory taste, and is suitable for diet meals, nutritional supplement drinks, and snacks for children.

<Example 4>

The soy milk stock solution and additives are mixed with 0.13 parts by weight of purified salt, 0.18 parts by weight of natural calcium, 4 parts by weight of sugar, and 13.69 parts by weight of purified water to prepare 100 parts by weight of soy milk solution with 7% solid content. It is suitable for beverage and meal replacement.

The present invention manufactured as described above has the advantage of supplementing the nutrients of proteins and sugars that are insufficient in rice, which is a staple food by preparing soy milk using weak soybeans,

In addition, medicinal beans are known to be effective foods for obese people because they have a lot of dietary fiber, and they prevent diabetes, hyperlipidemia, kidney disease, prevent adult diseases, and promote children's growth by smoothing their growth and blood circulation. In the present invention, it is possible to provide soy milk made of natural ingredients that are rich in nutrients and are not added with artificial food additives by providing soy milk.

Hereinafter, a soymilk production apparatus of the present invention will be described based on the accompanying drawings of the present invention.

1 is a block diagram showing a process diagram for manufacturing weak soybean milk according to the present invention, and FIG. 2 is a process chart for subdividing the process chart according to the manufacturing process for weak soybean milk according to the present invention, and FIGS. 1 and 2 are related to the manufacturing process described above As a thing, weak beans are put into the hopper → metering → selection through a metal detector using a magnet and a stone discifier (selection step) → continuous immersion of hot water → water and grinding → heating → cooling → homomixer and compounding → sterilization deodorization → Cooling → filtration and removal of metal powder → pouch packaging → retort sterilization, soy milk production process using weak soybean is performed.

Figure 3 shows a block diagram of a manufacturing system according to a method for manufacturing weak soybean milk according to the present invention.

The weak soybean milk production system of the present invention is a magnetic metal detector (12) and an evaporator (13) for separating metal powder, foreign substances and stones after quantitatively weighing a predetermined amount in the meter (11) by introducing the weak soybean into the hopper (1) Is done.

After removing the metal powder and stones through the magnet metal detector 12 and the evaporator 13, the excised weak soybeans are passed through hot water at 85°C to 95°C for 10 minutes to form a continuous immersion device 14 for immersing hot water. .

In the hot water immersion machine, the selected weak soybeans are designed to pass water for 10 minutes, so that washing and immersion are performed simultaneously.

The soybeans immersed in the continuous hot water immersion machine are installed on one side of the hot water immersion machine so that the soybeans can be pulverized, so that the weak beans immersed in the hot water immersion machine are continuously input and crushed by the pulverizer.

Afterwards, the product water flows into the weak bean inlet side of the grinding machine 15 and is ground together with beans in the grinding machine.

The number of products introduced during the grinding is input so that the solid content of the grinding beans is 7%.

In the grinding machine 15, a holding tube 16 for continuously holding and heating the soybean milk solution in which the number of products and the weak soybeans are milled at 90°C to 97°C for 10 minutes is installed to heat the ground soybean milk solution so that the soymilk has a high flavor. .

In the grinding machine 15, the number of products and the soybean milk pulverized by soybeans are constituted by a holding tube 16 for continuous holding heating at 90°C to 97°C for 10 minutes, but the holding tube consists of a double jacket so that the soymilk stock solution is introduced into the inside. The heating tube or heating medium is formed on the outside and the holding tube 16 is configured to heat indirectly.

The soybean milk liquid heated in the continuous holding tube 16 flows into the tank-type deodorizer 17 to deodorize the fishy smell and discharges the vapor of the upper layer to deodorize the fishy smell.

The soybean milk deodorant deodorized in the deodorizer 17 is cooled to 15-20°C through a heat exchanger installed on one side.

The cooling heat exchanger 18 is made of a double tube type, so that the soymilk solution moves in the inner conduit and the cooling water moves in the other channel, so that the soymilk solution can be cooled.

The soy milk stock solution cooled in the cooling heat exchanger 18 is combined with an additive to prepare a soy milk fluid.

The additive to be added to the soy milk stock is mixed and dissolved in a homomixer and then blended into the blender 19.

The additive to be blended with the soy milk stock solution is composed of weak soybean powder, refined salt, natural seaweed powder, honey, and purified water, and natural materials can be selected and used as needed.

In this way, the additive is mixed and dissolved in a homomixer to mix with the soymilk stock to prepare a soymilk solution. In the present invention, the solubility is not completely dissolved, but the additive is crushed and mixed as finely as possible, so that it is mixed with the soy milk stock solution.

The soymilk liquid prepared in the blender 19 is heated to a heat exchanger 20 heated to 55°C to 65°C.

The heating heat exchanger 20 is a pre-treatment process for homogenization under pressure so that homogenization is efficiently performed.

The temperature to be heated in the heating heat exchanger 20 is preferably 60 ℃ so that the pressure homogeneity is made efficiently.

The soymilk heated in the heating heat exchanger (22) is homogenized under pressure in a pressure homogenizer (21) to 450 bar.

The pressurized homogenizer is a homogenizing operation in which the mixture of the additive and the soymilk stock is well made and softened. When the soymilk fluid heated to 60° C. is pressurized and pumped in a piston manner, the fluid is finely decomposed by blow and becomes homogenized. That is, the moment when the mixed soy milk liquid is hit by the action such as hitting the wall, the particles of the liquid are finely divided and mixed to make the soy milk taste smooth.

The soymilk liquid homogenized in the pressurized homogenizer 21 is sterilized with a heat exchanger 22 at 93°C to 97°C for 30 to 40 seconds.

The heating heat exchanger 22 heats the homogenized soymilk to sterilize and add sue.

The soymilk liquid sterilized by the heat exchanger 22 is cooled to 15°C to 20°C through the cooling heat exchanger 23 again.

Cooling the soymilk to 15°C to 20°C with the cooling heat exchanger 23 is for pouch packaging.

The heating heat exchanger 20, the heating heat exchanger 22, and the cooling heat exchanger 23, which are heat exchangers of the present invention, are composed of one unit and constituted by one device.

Therefore, the heat exchanger has three stages: a heating heat exchanger 20 to heat 60° C., a heating heat exchanger 22 to heat exchange to 95° C. for sterilization, and a cooling heat exchanger 23 to cool to 15 to 20° C. It is characterized by being united as one device.

The cooled soy milk liquid is passed through a filter 24 made of a 16 mesh line filter, and at the same time, the metal powder is removed through a metal detector to remove the metal powder, and then the pouch is packaged 25.

After the pouch packaging 25 is filtered in a prescribed amount, the filtered soymilk solution is sterilized by retorting in a sterilization tank 26 at 126±2°C for 20 to 30 minutes.

The sterilization tank 26 is sterilized by retorting the pouch packed with soy milk at a temperature of 126±2°C for 20 to 30 minutes, thereby simultaneously sterilizing the outer and inner liquids of the pouch.

Figure 4 shows a nutritional test test report of weak soybean milk prepared by the manufacturing method of the present invention, the soymilk of the present invention prepared by the manufacturing system according to the above-described manufacturing method and manufacturing method can be seen in Figure 4 As shown, it can be seen that various nutrients such as ash, hydrate, sugar, protein, fat, saturated fat, and calcium are contained.

The present invention has the advantage of providing soy milk having abundant nutritional properties of the weak soybeans by preparing soy milk by grinding whole soybeans with a shell.

In particular, the present invention has the effect of providing a healthy soymilk drink that maintains the nutrients of weak soybeans (soybeans) by using only pure natural ingredients without adding food additives such as sugar, synthetic flavors, stabilizers and emulsifiers. have.

10: Hopper 11: Weigher
12: metal detector 13: stone detector
14: hot water continuous immersion machine 15: grinding machine
16: Holding tube 17: Deodorizer
18: Cooling heat exchanger 19: Homo mixer and blender
20: heating heat exchanger 21: pressure homogenizer
22: heating heat exchanger 23: cooling heat exchanger
24: Filtration and metal removal filter 25: Pouch packaging
26: Retort sterilization tank

Claims (9)

delete delete delete delete delete Soymilk production device using weak soybean,
A magnetic metal detector and an evaporator for separating metal powder, foreign substances and stones after quantitative measurement by introducing weak beans into the hopper;
A continuous immersion machine for immersing the hot water from the magnet metal detector and the stone through the hot water at 85°C to 95°C for 10 minutes;
A pulverizer pulverizing medicinal beans immersed in hot water in the continuous immersion machine while supplying product water;
A holding tube for continuously holding and heating the soybean milk solution in which the product number and the weak soybean are pulverized in the grinding machine at 90°C to 97°C for 10 minutes;
A deodorizer that removes the fishy component of the soy milk stock solution heated in the continuous holding tube by a vapor discharge method;
A heat exchanger for cooling the soybean milk deodorant deodorized in the deodorizer to 15 to 20°C;
A homo-mixer for dissolving the additive added to the soy milk stock cooled in the heat exchanger and a blender for mixing the additive dissolved in the homo-mixer with the soy milk stock to prepare soy milk;
A heat exchanger for heating the soymilk liquid prepared in the blender to 55°C to 65°C;
A pressurized homogenizer to pressurize and homogenize the soy milk liquid heated in the heat exchanger to 450 bar;
A heat exchanger that sterilizes the soymilk liquid homogenized in the pressurized homogenizer at 93°C to 97°C for 30 seconds to 40 seconds;
A heat exchanger that cools the sterilized soymilk solution to 15°C to 20°C;
A filter for filtering the cooled soy milk with a 16 mesh line filter and removing metal powder at the same time;
The filtered soymilk liquid is packaged in a pouch in a prescribed amount, and the sterilized tank is retortoed in the tank at 126±2°C for 20 to 30 minutes.
The grinding machine is composed of a primary disc mill and a secondary colloid mill, and the soybean milk solution in which the number of products and weak soybeans are milled in the grinding machine constitutes a holding tube for continuous holding heating at 90°C to 97°C for 10 minutes, but the holding tube is a double jacket. Soy milk manufacturing apparatus using weak soybean, characterized in that the holding tube is configured to heat in an indirect heating method by forming a heating part or a heating medium on the outside and a soy milk stock solution passing through.
delete delete delete

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