KR20050107310A - Healthy soymilk soyjam - Google Patents

Abstract

The present invention is a soy milk and tofu manufacturing method using soybean as the main ingredient inherits the traditional method

 The health-promoting effect of added to the nutritional effects of tofu by adding animal, plants, minerals, mineral enzymes, fermented nutrients complexed with them, powder and complex enzyme solution made by drying them It can be expected to contribute to improving the health of the elderly, patients, and children who have low digestive power and oral food crushing ability, and contribute to farm income.

Description

Nutritional soy milk and tofu production {healthy soymilk soyjam}

Conventional techniques exist in the art of pulverizing and adding these extracts to a size of about one centimeter.

Conventional techniques have had problems in the actual production of soy milk and tofu by adding simple extraction and coarse crushed powder, but by fermenting or drying and drying after fermentation, finely grind them into powder to add digestion and reduce nutrient loss.

Hereinafter, the present invention will be described as follows each manufacturing process according to the nutritionally activated soy milk and tofu production.

  (Step 1): Soymilk Production Process

 7-121 hours of soybeans and other raw materials in general water or mixed with elvan and ocher,

It is purified and soaked in soy beans to be crushed to produce soy milk.

  (2nd process): Soy milk heating process

This soymilk is boiled by adding 5 ~ 35% jijisu or water.

  (3rd step): pine needle fermentation and pine needle powder soy milk and tofu production

 After boiling the boiled milk after the first step and during the boiling process or after boiling, the pine needles are not natural pine needle extracts, but after natural drying and freeze drying, pine needle powder soy milk and tofu are made after grinding and grinding. The fermented soymilk is produced by adding dried powder after fermentation and pulverized before or after the second process to produce pine needle fermented soy milk, and the pine needle fermented tofu is solidified.

  (4th process): Songhwa soy milk and tofu production

 Take pine flowers (songhwa) in soy milk after the first step and ferment them, or after drying, pulverize into powder, add 0.3 ~ 30% before or during (second step) to make Songhwa soy milk It is solidified and molded to make pineapple tofu.

  (5th process): Injin mugwort soy milk and tofu production

 Before or during the process (second step) of powdered or fermented after the powdered or fermented after drying the jinjin or wormwood in the soy milk that passed through the first process, the powder or fermented product to dry the powder After adding 0.3 ~ 30% to make Injin mugwort soybean milk, and molding it to make Injin mugwort tofu.

  (Sixth step): manufacturing goji plum oil and tofu

 Drying or fermenting goji fruit, leaves, roots, and outposts in soy milk after the first step, and dried to produce powdered goji plum oil by adding 0.3 ~ 30% before, during and after the grinding process (second step). It is coagulated and molded to make goji plum.

   (7th process): Herb soy milk and tofu production

 After drying the herbs (herb) in the soy milk after the first step, the natural drying, freeze-drying to make powder after grinding, after the fermentation of the hub, the stock solution, or the dried powder is made into powder after grinding (second process), During and after, 0.3 ~ 30% is added to produce herb soymilk, which is solidified and molded to make herbal tofu.

   (Eighth step): gujeolcho soymilk and tofu production

 After drying or fermenting Gujeolcho leaves, stems, roots, flowers, and outposts in the soymilk that passed through the first step, the stock solution or dried powder is ground and powdered (0.32%) before, during and after (second step). Make gujeolcho soymilk by making it into coagulation and shaping it to make gujeolcho tofu.

   (Ninth process): Green tea soy milk and tofu production

 Purifying the soy milk passed through the first process to crush the green tea after grinding, and then put 0.3 ~ 30% before, during, and after the second process to make green tea soy milk, and solidify and shape it to make green tea tofu.

   (10th process): motherwort soymilk and tofu production

 Purified soymilk after the first process, drying the motherwort, or 0.3 ~ 30% of the fermented or fermented dry matter after fermentation before, during, and after the second process to produce motherwort soymilk and solidified and molded into motherwort Make tofu

   (11th process): dandelion soy milk and tofu production

 Dandelion dried powder, fermented powder, and dried powder after fermentation are added as in step 10 to make dandelion soy milk, and coagulation and molding it to make dandelion tofu.

   (12th process): Bokbunja soymilk and tofu production

  Bokbunja plum oil is produced in the same manner as in the eleventh process, and it is coagulated and molded to produce bokbunjadubu.

   (The thirteenth process): Schizandra soy milk and tofu production

 As in the eleventh process, Schisandra plum oil is produced, and Schisandra plum is produced by coagulation molding.

   (14th process): Deodeok soy milk and tofu production

 As in the eleventh process, deodeok soybean milk is produced, and it is solidified and molded to produce deodeok tofu.

   (15th process): bank soy milk and tofu production

Ginkgo soy milk is produced by adding ginkgo as in the eleventh step, and the ginkgo tofu is made by coagulation molding.

   (16th step): mistletoe soy milk and tofu production

Mistletoe is added to produce mistletoe soy milk and tofu as in the eleventh step.

   (17th process): Cha soymilk and tofu production

Tea is added to make tea bean curd and tea bean curd as in the eleventh step.

   (18th process): Vitamin soy milk and tofu manufacturing

Vitamin Soymilk and Vitamin Tofu are prepared by adding 0.03 to 10% of vitamins as in step 11 above.

The invention is made of soybean, by mixing the following additives to produce soy milk and tofu, to improve the inefficiency and economics of the production of other soy milk and tofu through the addition of conventional food extract liquid, to produce new tofu health food Contribute to the health promotion of the people through low cost. The effect of the present invention is to create a substantial effect on health promotion of existing tofu, and to play a role in the medical and elderly welfare business through the reduction of medical expenses through the reduction of the national medical expenses, the important position in the elderly health and the health of patients. Will feed

Claims (18)

First step and all preparations in the above step Second process and preparations in the above process Third step and all preparations in the above step 4th process and preparations in the above process 5th process and preparations in the above process 6th process and preparations in the above process 7th process and preparations in the above process Eighth process and all preparations in the process 9th process and preparations in the above process 10th process and all preparations in the process 11th process and preparations in the above process 12th process and all preparations in the process 13th process and preparations in the above process 14th process and preparations in the above process 15th process and preparations in the above process 16th process and preparations in the above process 17th process and all preparations in the process Eighteenth step and all preparations in the above step