KR20050050623A - The production method of nutritious soy milk. - Google Patents

Abstract

The present invention relates to a method for producing soy milk with increased healthy active ingredients, and more specifically, it is useful for human body unlike the conventional method of obtaining soy milk by grinding and swelling soybeans swelled in water and separating them from bean curd. The present invention relates to a soymilk with an increase in healthy active ingredients prepared from soybeans absorbing fruit or vegetable extracts or hot water extracts of herbal medicines, and a method for producing the same.

To this end, the present invention is a clean soybean manufacturing step of dehydrating by cleaning soybean in manufacturing soymilk by immersing the soybeans in the compression extract of fruit or vegetables or the hot water extract of herbal medicine to go through the grinding mercy process, and special ingredients beneficial to health Preparing a hydrothermal extract solution such as a vegetable such as buttercups, carrots, and fresh vinegar, or a squeezed extract of fruits such as bokbunja, grapes and strawberries, or a herbal medicine containing herbal ingredients useful for the human body such as ginseng, ogapi and astragalus; Mixing clean soybean and stomach extract solution and putting it in the immersion tank and leaving it for a certain period of time so that the added extract is evenly absorbed into the tissue of the soybean, and mixing a small amount of water with the swelled soybean as in the general soymilk manufacturing process. Crushing the crushed soybeans, boiling crushed soybeans, and separating tofu and soy milk. As may be taken in accordance with a variety of nutrients and the system, the type of extraction liquid, which becomes added to soy milk made for packaging sterilizing is injected to the container is effective to aid in health promotion.

Description

Soy milk with increased healthy active ingredients and its manufacturing method. {The production method of nutritious soy milk.}

The present invention relates to a soy milk with increased health active ingredients and a method for manufacturing the same, and more specifically, to a human body, unlike general methods for obtaining soy milk by grinding and swelling soybeans swelled in water and separating them from sesame seeds. The present invention relates to a soymilk and a method for producing the same which have a healthy active ingredient made from soybeans absorbed by compressing extracts of fruits or vegetables containing useful ingredients or hot water extracts of herbal medicine.

The soybeans we consume daily contain a lot of nutrients such as fiber and vitamins, including a large amount of protein and fat, and various processed foods are released for the nutrients of soybeans. And tofu.

Soy milk and tofu contain a large amount of active ingredients of soybeans, including high amounts of glycine and alumbumin, and essential fatty acids, vitamins and minerals containing linolenic acid and lecithin.

Conventionally, soymilk and a manufacturing method include a method of preparing soymilk by crushing soybeans swelled in water, boiling and separating the fat, and a method of obtaining soymilk by treating the tofu produced by adding a coagulant to the soymilk with a colloid mill. Vitamin C or organic acids contained in vegetables or fruits are in no way, and the fruit juice is mixed with soymilk to give a fresh taste of the fruit.

In addition, when the hot water extract solution is mixed to supplement the active ingredients of herbal medicines such as ginseng and Astragalus, which are not found in soybean, the concentration of soy milk has a problem of becoming thin as the extract solution is added.

Soybeans contain proteins and many other nutrients that are useful to the human body, but they lack the effective ingredients for the prevention and healing of adult diseases such as high blood pressure and diabetes.

In order to solve the above problems, the dried soybeans are soaked in soybeans that have absorbed the beneficial ingredients to the human body by immersing the dried soybeans in wicking extract liquids, such as vegetables or fruits, or hot water extract liquids of herbal medicines. The purpose of the present invention is to provide soymilk with the same amount of nutrients contained in soymilk as it is, but with an increase in the amount of healthy active ingredients increased by the amount of nutrients contained in the compressed extract or hot water extract.

The present invention relates to a soy milk with an increase in healthy active ingredients and a method for producing the same, and a soybean prepared by washing the prepared soybeans with clean clean water and dehydrated, and vegetables such as buttercups, carrots, fresh vinegar, which contain beneficial and special ingredients separately. B. Process of manufacturing hot water extract liquid such as compressed extract of fruits such as bokbunja, grapes and strawberries or herbal medicines containing herbal ingredients useful for human body such as ginseng, ogapi and astragalus, and immersing the stomach extract and clean soybean in an immersion container Immersion absorption process, grinding process of absorbing the extracted liquid and expanding soybean with a small amount of water with a grinding machine, boiling process of putting the ground soybeans in a heating pot, and soymilk and tofu 두) Soymilk made of a separation process, soymilk packaging process, etc. and increasing the healthy active ingredient of the present invention and a manufacturing method thereof according to the process as follows The

Step 1: Clean Soybean Manufacturing Process

Remove foreign substances from commercial soybeans, wash them 3-4 times with clean water, put them in a container attached to the bottom to remove excess moisture, and then use a centrifuge to completely remove the moisture. (S110)

Soybeans with 14.6% moisture content absorb 4.5% more water after washing and 12.8% more water after one hour, so they must be washed quickly to absorb more extracts. (S110)

2nd step: manufacturing process of compressing extract of vegetable and fruit or hot water extracting liquid of herbal ingredient

Extracts used in the production of soy milk with increased healthy active ingredients of the present invention are vegetables such as buttercups, carrots, fresh vinegar or fruit extracts such as bokbunja, grapes and strawberries containing special ingredients beneficial to health, ginseng, It is a hot water extract solution containing herbal ingredients obtained by adding a calculated amount of water to the herbal medicine containing the herbal ingredients useful for the human body such as Ogapi and Astragalus for a long time. (S120)

Pressed extracts of vegetables or fruits can be extruded using the shear force and pressure of a rotating screw or crushed with a crusher, and then the centrifugal force is used to separate the extract and the residue. Ryu centrifugal extractor (十字 流 遠 心 抽出 器) is used.

The extract of raw vegetables and fruits differs depending on the type of raw materials and the extrusion apparatus, but the amount of the produced compressed extract liquid is 65 to 85% of the raw materials.

In addition, the hydrothermal extract of the herbal medicine is decocted until the amount of water added to the herbal medicine prepared by the prescription described in Dongbobom is 6 to 7 to obtain a hydrothermal extract solution containing herbal ingredients, and to extract the herbal ingredients completely. Add water again and repeat the extraction process.

If the resulting hot water extract contains healthy ingredients but is bitter or odorous and affects the taste of soy milk, add sweeteners or flavors.

The above extracts are described by type.

First: vegetable extract

Extracts used in soy milk with increased healthy active ingredients of the present invention are ground by using an extruder or a mill to grind vegetables containing special ingredients that are not found in ordinary vegetables, such as buttercups and shoots Obtain the extract.

Vegetables such as buttercups, fresh vinegar, carrots, and onions contain special ingredients that are necessary to maintain health.

Among them, carrots include beta-carotene and lycopene, while onions contain quercetin, which is an antioxidant, and allyl cysteine, an anticancer ingredient that inhibits the production of carcinogens. In addition, fresh vinegar contains hyperoside and cinaroside, which improve cholesterol synthesis and hyperlipidemia, and has been used as a folk medicine for various adult diseases such as hypertension and neuralgia.

In particular, buttercups include isohamnetin, hyperside, pericarin in addition to protein, fat, calcium, phosphorus, iron, and batamine. Percicarin is an alcohol in alcohol. And an enzyme-based active substance involved in the metabolism of acetaldehyde, which is an oxide of alcohol, isohamnetin and pericarin have antimutagenic activity, anti-inflammatory and analgesic effect. (Modern Biopharmaceutical Research Institute)

In addition, it is written that herbal extracts are used to protect the blood, to clear the mind, to treat jaundice, urine, and high blood pressure, and to remove heat poison after drinking.

The extracts of these vegetables are treated with a screw extruder or grinding machine, and then separated by a cross centrifugal extractor to obtain an extract.

Second: fruit squeezing extract

Extracts used in soy milk with increased healthy active ingredients of the present invention is treated with fruit containing components useful for the human body, such as bokbunja, grapes, strawberries, as in the extraction method of the above vegetables to obtain an extract of the fruit.

The compressed extracts produced in this way have various colors and tastes according to the kinds of fruits. Among them, bokbunja contains organic acids such as malic acid, citric acid and tartaric acid, vitamins and sugars, and also coreanoside and coreanoogenic acid. ) Is known to have antimicrobial and astringent effects and efficacy in senile diseases.

Third: Hot Water Extract of Herbal Medicine

Soy milk with increased health active ingredients of the present invention, the biochemical function of soy milk varies depending on the extract of the herbal medicine absorbed by manufacturing using soybean absorbed by the hot water extract containing the herbal ingredients of the herbal medicine.

In other words, the most common hypertension among the current adult diseases, and the herbal medicines used for hypertension included in Dongbogam among ginseng (보), Hwanggi (耆), Hyunsam (玄 蔘), Xinyi (두), and Dochung (杜) And many other drugs are recorded.

Diabetes includes ginseng, Sansuyu, Jihwang, Macmun-dong, Sancung Jimo, phalanges, etc.

In addition to ginseng, antler, Hwanggi, anggu, cheonggung, sewage, etc., many other drugs are used. It is stated to be used in combination.

Ginseng is used as a typical prescription in ginseng bogam, Guibi-tang, Hwanggi-tang, and diabetes mellitus. There are various prescriptions besides Bohe-tang and Bojung-ikgi-tang, but the amount added to one concubine is similar, but any ginseng Contains Astragalus.

In other words, the prescription of Bohe-tang in Dong Bogam contains other medicines besides Ginseng 6.0gr, Baekchul 6.0gr, and Angelica 4.0gr.

Bojungikgitang (기 中 益氣 湯) prescription is a variety of drugs in addition to Huanggi 6.0gr, ginseng 4.0gr, licorice 4.0gr, Baekchul (白 朮) 4.0gr. When you mix, mix 500 to 600 cc of water, and take 2 to 3 hours until the amount of water reaches 7 to 8, and separate the pouring residue to obtain 350 to 420 gr of medicinal powder (single amount) and divide it into 2 to 3 times daily. It is said to be overriding.

Ginseng contains organic acids such as fumaric acid, succinic acid, cilic acid, citric acid and tartaric acid, and organic acids such as oleic acid and linoleic acid. In addition to vitamins such as and pantothenic acid, panaxynol and panaxydol, diolglycosides and anti-fatigue, which have an antihypertensive effect, ginsenosides have an effect on strengthening mental labor. side R _g (ginsenoside R _g) as the major axis triol glycoside (triolglycosides) and hypoglycemic activity, components having a variety of effects such as anticancer effect, and is contained for the

In addition to the gamma aminobutyric acid (GABA), a type of amino acid which is also known as an active ingredient for diuretic action as a therapeutic agent for hypertension and cerebrovascular disorders, in addition to 7,3'-dihydrokishi-4'-medokishisoiso In addition to isoflavonoids such as prabon (7,3'-dihydroxy-4'-methoxyisoflavone) and triterpenoid glycosides such as astragaloside, saponin family components It is contained.

(Modern Biopharmaceutical Research Institute)

Therefore, the same ingredient is contained in the soy milk increased the healthy active ingredient made from soybean absorbed by the hot water extract of the herbal medicine.

Third Process: Immersion Absorption Process

Soaking absorption of soybean is mixed with the clean soybean produced in the first step, the vegetable extract obtained in the second step, the compression extraction of the fruit or the hot water extraction liquid of the herbal components into the immersion absorption tank.

The immersion absorption tank is equipped with a rotating shaft attached to the centers of both side discs of a cylindrical container which is horizontally divided in order to facilitate input and discharge, and locks to prevent the internal extraction liquid from leaking during operation. .

The immersion absorption tank in which the soybean and the calculated amount of the extract solution were added is inverted up and down about every two hours for uniform absorption of the extract solution, and the immersion absorption process is completed in about 12 hours. (S130)

In general, the amount of extract absorbed by soybean varies slightly depending on the type of raw material. However, the amount of water absorbed by 100gr of soybean is 145gr, and the extract of vegetable is 1.55 times of soybean weight and 1.62 times of fruit extract. , Herbal extracts are absorbed up to 1.67 times.

Actually, according to the treatment method of Bohe-tang of Dong Bobo-tang, 60 g of ginseng contained in 10 packs (Hanje) was mixed with heat 6000 g of water to obtain 4200 g of hot water extract solution, and 2500 g of clean soybean was mixed and immersed in it. Most of it is absorbed (actual absorption amount of 4175gr) and soybean 2500gr contains 10 ginseng herbal ingredients.

In the same way, according to the treatment method of Bojungikgi-tang, the hot water extract obtained by treating 60 g of anhydrous 60 g, which is equivalent to 10 pits, was immersed by mixing 2500 g of clean soybeans with 4,200 g of clean soybeans. Soybean 2500gr contains 10 herbal ingredients corresponding to ventilation.

After soaking and absorption, the soybean is discharged from the absorption tank and sent to the crushing process.

Fourth Process: Crushing Process

The soybeans swelled during the dipping and absorption process are treated with a crusher while adding a certain amount of water.

At this time, the amount of soymilk produced is determined by the amount of water added. If the concentration is high, the viscosity increases rapidly in the boiling process, which interferes with the smooth operation, and the amount of water added is about 8.3 times that of the dried soybean. Suitable.

The crusher consists of a fixed grindstone in the upper part and a pair of grindstones attached to the lower rotating shaft, and an impeller is attached to the end of the rotating shaft to press the raw material into the aircraft. Adjust the particle size of the product.

When soybean material is put in the inlet attached to the circular hole drilled in the upper ground, the soybean is dropped into the lower ground by the rotary blade and crushed by the shear force is discharged through the outlet of the side by centrifugal force and collected in the storage container. . (S140)

5th Process: Mercy Process

The ground soybeans stored in the storage container are transferred to and processed by the self-contained container.

A discharge valve is attached to the lower part of the reservoir, and a suction valve is attached to the upper part of the non-consumer, and the valves are connected to each other by pipes. The upper part of the valve is connected to the inlet of the upper part of the vibrating screen.

First, blow high temperature and high pressure steam into the self-boiler, heat it, cool the outside with cold water to decompress the inside of the container, and open the discharge valve of the storage container and the suction valve of the self-contained container. It is sucked in.

When the transfer of the crushed soybeans is completed, the soybeans are mercy by injecting high-temperature, high-pressure steam for 10 minutes into the self-boiler. (S150)

When the boiling process is completed, the drain valve connected to the pipe inserted into the bottom of the boiling liquid is opened and the high pressure steam is blown into the boiling liquid to discharge the mercy soybean on the vibrating body.

Step 6: separating soy milk and tofu foil

To separate soy milk and tofu foil, use a vibrating screen or bottom discharge centrifuge. The centrifuge uses a vibrating sieve in the present invention because the separation effect of soymilk is good but the attachment and cleaning of the filtration membrane is not easy.

It has a structure in which the eccentric rotating plate is fixed to the main body while being vibrated, and it vibrates more than 150 times every minute.

The mixture of soy milk and sesame infused onto the stem moves forward for the original motion of the sheave while the soy milk separated from the sew is stored in a container under the stem and the sewage falls on the second vibrating shaft while advancing.

A small amount of water is mixed with the sewage dropped on the second vibrating sieve to separate residual soymilk, and the sewage is sent to the sewage storage room by a suction fan while moving. (S160)

Separately, the low concentration soymilk recovered with the second vibration was added with a coagulant such as calcium or magnesium salts or delta lactone gluconate to coagulate and isolate proteins, and then treated with a colloid mill to prepare soymilk and mix with the firstly produced soymilk.

Various extracts absorbed into soybean tissues are not extracted even after soaking in water for a long time.

In other words, the green extract of spinach is absorbed into soybeans, then ground and fertilized, then the tofu gourd is separated. Soy milk is green while tofu gourd is weak green. Although green, the separated water is almost colorless due to the affinity between the protein and the extract.

The colored fine fiber contained in the extracted extract is not separated by vibration in the tofu separation process, but is suspended in soy milk and impairs the quality.

In addition, to prepare soft tofu with coagulant such as delta lactone gluconate (GDL), in order to maintain vivid color while leaving stains, it is first processed with a cross-flow centrifugal extractor to make tofu. .

Step 7: Soymilk Packaging Process

Soy milk stored in the collection tank is packed in a paper container covered with aluminum foil inside, packed, and then immersed in hot water for sterilization and then shipped. (S170)

1 is a process diagram schematically showing a manufacturing process of soy milk with increased healthy active ingredient of the present invention.

An embodiment of the present invention will be described in detail as follows.

Example 1.

The present embodiment relates to a method for producing soymilk with increased health active ingredients using soybeans absorbed by the compressed extract of buttercup prepared by the following method.

When 1000 gr of fresh parsley is put in a green juice, and immersed in 300 gr of clean soybean, which is washed in 640 gr of green beans, the amount of absorbed water is approximately 470 gr. After treatment with a crusher and put in a boiling water (煮沸) container and heated to 100 ℃ and cooled to 80 ℃ to remove the busy paper to obtain soymilk 1650gr.

In fact, when preparing soymilk by the conventional method, about 300gr of soymilk containing 3.6% protein, 2.0% lipid, etc. is produced by swelling 300gr of soybean in 2500gr of water and swelling.

In this case, in order to smoothly perform the grinding process, it is preferable to add about 8.3 times the amount of soybean (swelled) added.

In addition to 3.6% protein and 2.0% lipid, the soymilk containing the healthy active ingredient produced in this way contains components useful for the human body contained in the buttercups as described in the preparation of extracts of vegetables of the second step.

Example 2.

This embodiment relates to a manufacturing method of soy milk with an increase in the health active ingredients using soybeans absorbed by the compressed extract of bokbunja prepared in the same manner

When 100 g of bokbunja was put in an extruder and immersed in 300 g of clean soybeans, it was immersed in 300 g of clean soybeans. The absorption of soybeans was about 480 gr. After the mixture was heated to 100 ° C. and cooled to 80 ° C., the sebum was separated to obtain soymilk 1720gr.

Soymilk produced in this way contains not only 3.6% protein and 2.0% lipid but also several components contained in the molecule as described in the manufacturing process of the juice extract of the second step. However, the produced soymilk 1720gr contains the active ingredient in 850gr of juice produced from 1000gr of bokbunja.

Example 3.

This embodiment relates to a method for producing soymilk with increased health active ingredients using soybeans absorbed by the hot water extract of ginseng prepared by the following method.

In order to efficiently extract herbal ingredients as in the process described in Dongbobogam, 12gr of ginseng bogie-tang, which is twice the prescription of Dongbobom, described in the manufacturing process of hot water extract liquid of herbal medicines in the second process, 1200cc of water was used. After mixing 2 ~ 3 hours until the amount of water reaches 7 bows, immerse the 300g of clean soybeans in 840gr of hot water extract solution of ginseng obtained by separating the pouring residue. The amount of soybean was treated with a shredder with about 500gr) water 1550gr, put in a boiling water container, heated to 100 ℃ and cooled to 80 ℃ to obtain a soy milk 1680gr.

The soy milk produced in this way has the same protein, fat and other nutrients as conventional soymilk, but the raw soymilk 1680gr contains the active ingredient contained in 12gr of ginseng.

Example 4.

This embodiment relates to a method for producing soymilk with an increase in healthy active ingredients using soybeans absorbed by hot water extract of Astragalus produced by the following method.

In order to efficiently extract the herbal ingredients as described in Donggibogam, 12gr which is twice the Bojungikgi-tang prescription of Dongbobogam described in the manufacturing process of hot water extract liquid of herbal medicine in the second process After mixing 1200cc of water, it is 2 to 3 hours until the amount of water reaches 7 bows, and the absorption is completed by immersing 300gr of clean soybeans in 840gr of hot water extract obtained by separating the pouring residue. The amount of soybean absorbed was about 500gr) and treated with a shredder with 1560gr of water, then placed in a boiling water container and heated to 100 ° C, and then cooled to 80 ° C to obtain soymilk 1670gr.

The soymilk produced in this way has the same protein, fat and other nutrients as conventional soymilk, but the produced soymilk 1670gr contains the active ingredient contained in 12gr Astragalus.

As described above, soymilk made from soybeans absorbed by pressing extracts of vegetables or fruits or hot water extracts of herbal medicines, while maintaining the nutrients of soybeans, contains soybean extracts that are beneficial to the human body. Esau's soymilk meets the needs of consumers by improving its nutritional or biochemical functions.

Figure 1 is a process chart showing the manufacturing process of soy milk increased the active ingredient of the present invention.

* Description of Signs of Main Parts of Drawings *

100. Extracts from Cleaned Soybean 200-1 Active Vegetables

200-2 Extract of Active Ingredient Fruit 200-3 Extract of Active Ingredient Pharmaceutical

300. Soybeans Absorbed with Active Ingredients 400. Shredding of Swelled Soybeans

500. Heating of crushed soybeans 600. Separation of busy

700. Soy milk with increased active ingredient

Claims (1)

In making soymilk with soybeans absorbed by compressing extracts of vegetables or fruits or hot water extracts of herbal medicines. (a) a clean soybean preparation process (S110) for washing and dehydrating the prepared soybeans with clean water; (b) an extraction solution manufacturing process for extracting the freshly washed vegetables or fruits by grinding or extracting the herbal ingredients of the herbal medicine with hot water (S120); (c) an immersion absorption step (S130) of immersing and mixing the clean soybean produced in the step (a) and the extraction liquid generated in the step (b) into an immersion tank and mixing the mixture; (d) a crushing step (S140) of mixing water with soybeans having completed the immersion absorption in the step (c) and treating with a crusher; (e) a boiling process (S150) for treating soybean crushed in step (d) with high temperature and high pressure steam; (f) a separation step (S160) of separating soybean meal and soy milk by treating the soybeans prepared in step (e) with vibration; (g) a packing step (S170) of injecting the soymilk produced in the step (f) into a paper container containing aluminum foil; (h) a sterilization step (S180) of holding the soy milk produced in step (g) in boiling water (S180);