KR20130029297A - Method for manufacturing make use of raw bean curd and the bean curd thereby - Google Patents

Abstract

PURPOSE: A manufacturing method of liquefied and powdered bean curd is provided to enhance the functionality, color sense, and storage quality by adding liquefied bean extract of bean sprout, turmeric, and Ginseng bacillus hypha to the raw bean powder particle. CONSTITUTION: A manufacturing method of powdered and liquefied bean curd comprises a first step of injecting pulverized raw bean powder at a temperature of 35°C or less into a mixer and generates raw material fluids by additionally inserting and stirring the bean sprout liquefied extract or purified water; a second step which conducts the cooling treatment as soon as the raw material fluid is steamed at a temperature of 95-120°C; and a third step of packing a small amount of turmeric powder, coagulating agent, and Ginseng bacillus hypha to a cooled second raw material fluid by inserting and filling. After injecting one from the bean sprout liquefaction extract or the purified water or the mixture of bean sprout liquefaction extract and purified water in the first step, an additional injection from one or all of turmeric, coagulating agent, and Ginseng bacillus hypha is made in the third step. Mix bean sprout liquefaction extract and purified water at a ratio of 20:80 to the raw bean powder. Manufacture and package after collecting the gold color compound of the raw material powder generated in the drying state being injected in a dryer(20) and using high pressure through the cyclone process.

Description

Method for manufacturing liquid and powdered tofu using raw soybean powder and tofu {Method for manufacturing make use of Raw Bean Curd and the Bean Curd hence}

The present invention relates to the preparation of liquid and powdered tofu using raw soybean powder, and more specifically, to improve the turmeric and immunity of soybean sprout liquefied extract and natural flavoring ingredient in raw soybean powder particles pulverized at a temperature of about 35 ° C. or less. The present invention relates to a method for preparing liquid and powdered tofu using raw soybean powder to improve redness and functional properties by adding red ginseng Bacillus mycelium and to preserve it for a long time without deterioration.

Tofu is often produced by pulverizing raw beans, but when the raw beans are crushed into a grinder, they are generally rotated at high speed, so heat is inevitably generated. In this process, the raw bean powder particles are denatured at high temperatures, and tofu is produced. There are many examples that do not take the effect as it is. Therefore, raw soybeans are soaked in water, ground with water to make soybeans, then boiled soybeans and filtered to make bean curd. .

According to Korean Patent Laid-Open Publication No. 2009-0047638 1) after selecting the soybeans called water; 2) grinding soybeans called water of step 1) with water to make soybean water; 3) simmering the soybeans of step 2) and filtering the sebum; 4) adding an extract; 5) guarding; And 6) comprising a step of making a ssam shape by drying after squeezing, the extract of step 4) is any one extract selected from the group consisting of mugwort, Angelica, thorny oak tree, bokbunja, Gom smell, red ginseng, 칡, hemp It is characterized by.

Accordingly, it is excellent in taste and nutrition than when using only soybeans, the extract contains a unique taste and aroma as the extract, and high antioxidant activity is expected to be useful as a health food.

In addition, according to Korean Patent Publication No. 0577768, Raw material supply step of supplying raw raw beans; A selection step of performing foreign material removal and screening; A flow rate adjusting step of supplying the pulverization system with storage; Anti-corruption treatment step of adding an antioxidant; A steaming step of steaming and inactivating steam; A drying step of drying the steamed raw beans; A cooling / moxibustion step of cooling and evenly distributing temperature / humidity; Crude crushing / stripping step to crush and remove the shell; Fine grinding step of fine grinding into fine powder; And a discharge step of collecting the fine powder and discharging it to the final product.

Accordingly, it is possible to store for a long time after manufacture, to prevent the loss of nutrients by the activity of enzymes, and to expect the effect that can be produced functional tofu. However, the above-described conventional methods are not only complicated in the manufacturing process, but also difficult to improve functionality and color, and have low storage properties.

The object of the present invention developed in view of the prior art as described above, the addition of red ginseng Bacillus mycelium to help enhance the turmeric and immunity of soybean sprout liquefied extract and natural flavor components to crushed raw soybean powder particles at a temperature of about 35 ℃ or less The present invention provides a method for preparing liquid and powdered tofu using raw soybean powder, which improves its functionality and color and preserves it for a long time without deterioration.

In order to achieve the above object, the present invention is a first step of producing a raw material fluid by adding agung bean sprouts liquefied extract or purified water after adding the raw soybean powder pulverized at a temperature of about 35 ℃ or less; A second step of cooling the raw material fluid at a temperature of about 95 to 120 ° C. as soon as it is cooled to generate a second raw material fluid; And a third step of packing and filling a small amount of turmeric, a coagulant, and red ginseng bacillus mycelium to the cooled second raw material fluid.

In addition, according to the present invention, the raw soybeans of the first step are added to the powder of 30 ~ 350 mesh, the turmeric of the third step is characterized in that the powder of 30 ~ 500 mesh.

In addition, according to an embodiment of the present invention, the first step is characterized by further adding one of the bean sprouts liquefied extract or purified water or mixed bean sprouts liquefied extract and purified water.

According to another embodiment of the present invention, in the third step, turmeric and red ginseng Bacillus mycelium may be further added.

The tofu according to the present invention is a golden tofu in the form of a tofu, which may be prepared in a liquid state, but may also be manufactured in powdered powder tofu.

That is, the second raw material fluid passed through the second step and the turmeric and coagulant of the third step are respectively added to a predetermined mixer 12 and mixed, and then the copper mixed liquid is transferred to the dryer 20 and sprayed with a spray. Hot air is added to produce a mixed liquid (mixed tofu solution) in a dry state, and the dried powder may be prepared by collecting the dried powder (powder) in a cyclone manner.

It should be understood, however, that the terminology or words of the present specification and claims should not be construed in an ordinary sense or in a dictionary, and that the inventors shall not be limited to the concept of a term It should be construed in accordance with the meaning and concept consistent with the technical idea of the present invention based on the principle that it can be properly defined. Therefore, the embodiments described in the present specification and the configurations shown in the drawings are merely the most preferred embodiments of the present invention, and not all of the technical ideas of the present invention are described. Therefore, It is to be understood that equivalents and modifications are possible.

As described above, according to the manufacturing method of the liquid and powdered tofu using the raw soybean powder of the present invention, and the tofu thereby, there is an effect of improving storage and storage ability to be preserved without alteration for a long time while improving functionality and color.

1 is a block diagram of an embodiment for implementing the manufacturing method of the liquid tofu according to the present invention Figure 2 is a block diagram of an embodiment for implementing the manufacturing method of powder tofu according to the present invention

Hereinafter, described in detail based on the embodiment of the present invention with respect to the manufacturing method of the liquid tofu as follows.

In the first step of the present invention, the raw soybean powder pulverized at a temperature of about 35 ° C. or less is introduced into the first mixer 10, and the raw bean powder is subjected to agitation again by adding and stirring the bean sprout liquefied extract or purified water to generate a raw material fluid. The raw soybean powder should be pulverized in a range that does not reach a temperature of about 35 ℃ or more, which is called raw soybean activated powder. Since the mill usually rotates at a fast and high speed, excessive heat is necessarily generated. Therefore, in the present invention, using a grinder equipped with a speed reducer to avoid excessive heat generation from high speed rotation, to grind the raw beans at a temperature of about 35 ℃ or less. When using the raw soybean activated powder pulverized at 35 ℃ or less as described above it is possible to take the efficacy of raw soybeans because the raw soybean powder particles are not denatured due to high temperature. However, in order to improve the functionality of the bean curd with the unique fishy removal of raw beans, soybean sprout liquefied extract is additionally added. At this time, raw bean powder particles and soybean sprout liquefied extract are added at a ratio of about 20:80. Purified water may be added instead of soybean sprout liquefied extract, but a mixture of soybean sprout liquefied extract and purified water may be added. Purified water uses distilled or highly filtered sterilized water. Soybean sprout liquefied extract refers to an extract that is liquefied by putting fresh bean sprouts into a green juice, etc., using only extracts and not using residues. In addition, simultaneously adding both purified water and bean sprouts liquefied extract or only purified water may decrease the texture, which is slightly undesirable, and in particular, only purified water is hardly preferable. In the case of mixing and adding purified water and soybean sprout liquefied extract, it is better to mix it at a ratio of about 10: 90%, but a ratio change such as 5: 99% or 50:50 may be used. In addition, the ratio of the raw soybean powder and bean sprout liquefied extract is preferably about 20:80, but may be mixed in a ratio of 10:90 or 30:70. However, when the amount of the raw soybean powder is 20% or more than the bean sprout liquefied extract, the raw material fluid is too stiff and the texture becomes slightly hard.

In the second step of the present invention, the raw material fluid is transferred to the steam generator 11 and subjected to a cooling process at room temperature as soon as the steam is steamed at a temperature of about 95 to 120 ° C. In the steaming process, as soon as the raw material fluid, which is a mixture of raw soybean powder and bean sprouts liquefied extract, is boiled, it is cooled immediately to generate a second raw material fluid. Because of the destruction, the above method considering nutrition, productivity, and texture is appropriate. The steamer 11 may be used separately from the above-described first mixer 10 in consideration of the production quantity, but may be used in which the function of the steamer 11 is added to the first mixer 10.

In the third step of the present invention, the second raw material fluid is added to the second mixer 12 together with 30 to 500 mesh of turmeric powder, and a small amount of coagulant may be added together. Turmeric powder is preferably added in an amount of 0.3-4 g (preferably 0.5-2 g) with respect to 100 g of the second raw material fluid, but it is also possible to make turmeric out of the above range in order to change the texture of the finished product. Turmeric is preferably used as a powder, but liquid turmeric may also be used. In the mixing process of the second raw material fluid and the turmeric, it is advantageous to use the second mixer 12 in terms of maintaining the quality and improving the productivity. However, the steam generator 11 that is cooled may be used. Depending on the use of the finished product according to the invention turmeric can also be combined differently coarse powder, intermediate powder, fine powder state. Of course, the finer powder can be expected to increase the efficacy, but may lower the texture and productivity. Moreover, a coagulant can also add a coagulant, such as a trans glutaminase, magnesium chloride, and sun salt, in a trace amount in a 3rd step as needed.

In addition, in the third step of the present invention, it is also possible to further add red ginseng Bacillus mycelium to help boost the immunity in addition to turmeric. The red ginseng Bacillus mycelium is preferably put in about 05 ~ 3g in 100g raw soybean powder, and the red ginseng Bacillus mycelium is killed at a temperature of 130 ℃ or more, it is not recommended to perform the additional process at a temperature of 130 ℃ or more. These red ginseng Bacillus mycelium is produced by incubating the non-pathogenic bacterium Bacillus subtilis in red ginseng, can increase the overall red ginseng efficacy by about eight times.

As such, the present invention can be divided into a method of adding both bean sprout liquefied extract, purified water, turmeric and red ginseng bacillus mycelium, a method of adding bean sprout liquefied extract and turmeric, and a method of adding bean sprout liquefied extract, turmeric and red ginseng bacillus mycelium. Can be. The method of adding purified water and red ginseng Bacillus mycelium may use a limited amount because it may lower the texture.

In any of the above embodiments, raw bean powder and turmeric powder may be added in an amount of about 20w% and a total viscosity of liquid inputs (bean sprout liquefied extract, purified water, red ginseng bacillus mycelium) may be about 80w%. The liquid tofu of is produced.

On the other hand, it will be described in detail with respect to the manufacturing method of powder tofu which is another embodiment of the present invention.

The first, second, third step of the present invention is the same as the manufacturing process of the liquid tofu described above. That is, as a first step, the raw soybean powder pulverized at a temperature of about 35 ° C. or less is added to the first mixer 10, and then the bean sprout liquefied extract or purified water is further added and stirred to generate a primary raw material fluid, and a second step is performed. After cooling the raw material fluid at a temperature of about 95-120 ° C. through a steamer 11 to produce a second raw material fluid, the second raw material fluid was cooled to 30 in a third step. Turmeric powder of ˜500 mesh is introduced into the second mixer 12, where a small amount of coagulant may be added together.

Then, the mixed liquid material obtained by properly stirring the second raw material fluid and turmeric and coagulant introduced into the second mixer 12 is transferred to the dryer 20 with a high pressure pump, and then sprayed with a spray in the dryer 20 to obtain hot air. After the step of producing a dry mixed powder, and the step of collecting the mixed powder in a cyclone method to prepare a predetermined powder tofu, this process will be described in more detail.

The mixed liquid material mixed in the second mixer 12 is transferred to the dryer 20 shown in FIG. 2 by a high pressure pump, and sprayed upward through the raw material nozzle 23 of the dryer 20. Hot air is generated by the electric heater 21, but preferably maintains a temperature in the range of 180 ~ 500 ℃, it is preferable to supply continuously from the top of the dryer (20).

At this time, the dryer 20 is performed in a state in which vibration is added, and it is preferable to separately discharge the mixed powder falling to the bottom. A distribution port for supplying air of the heater 21 downward is provided above the dryer 20, and the raw material nozzle 23 is disposed to be located near the center of the dryer 20. The lower part of the dryer 20 is conical and the vibrator 25 is attached to the outer surface to prevent the mixing powder from sticking. When the pneumatic tube 24 is formed on the vibrator 25 and operated together with high pressure air, the effect is increased. The bottom of the dryer 20 is provided with an outlet 27 with a rotary valve to discharge undried powder or powder of a predetermined particle size or more.

In addition, the dried mixed powder is subjected to a process of collecting in a cyclone manner. For the recovery of the mixed powder, it is advantageous to improve the productivity by using the collector 30 connected to the dryer 20. Collector 30 collects most of the mixed powder raw material by a cyclone method.

At this time, the side of the dryer 20 is preferably carried out continuously by installing a fan 34 and a bag filter 36 in addition to the cyclone 32. The cyclone 32, the fan 34, and the bag filter 36 are arranged in succession from the raw material nozzle 23 on the side of the dryer 20. The mixed powder not collected in the cyclone 32 is collected in the bag filter 36 via the fan 34, and only dry air is discharged to the outside air.

According to this method, since golden tofu powder is automatically packed and manufactured in a packaged state based on a continuous production process, it can provide economical benefits such as consumer preferences and health as well as convenience of storage and use. .

In addition, in the case of powdered tofu, red ginseng Bacillus mycelium can also be added in addition to turmeric like liquid tofu. The red ginseng Bacillus mycelium is preferably added at about 0.5 to 3 g in 100 g of raw soybean powder, and the red ginseng Bacillus mycelium is killed at 130 ° C. or higher, so when the red ginseng Bacillus mycelium is added to the second raw material fluid at a temperature of 130 ° C. or lower. It is advisable to carry out an additional process.

As such, the present invention can be divided into a method of adding both bean sprout liquefied extract, purified water, turmeric and red ginseng bacillus mycelium, a method of adding bean sprout liquefied extract and turmeric, and a method of adding bean sprout liquefied extract, turmeric and red ginseng bacillus mycelium. Can be. The addition of purified water and red ginseng Bacillus mycelium may decrease the texture and need to be limited.However, the addition of red ginseng Bacillus mycelium adds another function and efficacy to the functional tofu added bean sprout liquefied extract and turmeric Since it is possible to manufacture, an appropriate amount of input will be required.

As described above, the liquid tofu and powdered tofu of the present invention individually packaged in various doses can consume 100% of the efficacy of activated raw beans, as well as the active ingredients of asparagine contained in a large amount of soybean sprouts liquefied extract, and promote health. It is also helpful to relieve hangovers, and especially since it is made of liquid tofu and powdered tofu instead of conventional solid tofu, there is an effect of ensuring long-term shelf life.

In addition, in the case of powdered tofu is always put in the container and pour only water, there is an effect that can enjoy the true taste and high unit nutrition of tofu with soy sprouts liquefied extract and turmeric added.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit and scope of the invention as defined by the appended claims. It is therefore intended that such variations and modifications fall within the scope of the appended claims.

10: first mixer 11: steamer
12: second mixer 20: dryer
21: heater 23: raw material nozzle
24: pneumatic pipe 25: vibrator
27: outlet 30: collector
32: cyclone 34: fan
36: bag filter

Claims (4)

A first step of adding raw bean powder pulverized at a temperature of 35 ° C. or lower to a mixer and further adding and stirring the bean sprout liquefied extract or purified water to generate a raw material fluid; A second step of cooling the raw material fluid at a temperature of about 95 to 120 ° C. as soon as it is cooled to generate a second raw material fluid; And a third step of filling the cooled second raw material fluid with a small amount of turmeric powder, a coagulant, and red ginseng Bacillus mycelium, and packing the raw material powder. The method of claim 1,
After adding one of the sprouts liquefied extract or purified water in the first step or mixed mixed with the sprouts liquefied extract and purified water, in the third step, alternatively or all of turmeric, coagulant, red ginseng Bacillus mycelium can be further added. Method for producing liquid and powdered tofu using raw soybean powder. A small amount of turmeric and coagulant was added to the second raw material liquid produced by cooling the raw material fluid mixed with fresh bean powder liquefied extract and purified water at a ratio of 20:80 at a temperature of about 95 to 120 ° C. Liquid tofu using raw soybean powder, characterized in that the red ginseng Bacillus mycelium was added to the added. The raw soybean powder, characterized in that the liquid tofu of claim 3 is added to the dryer 20 and the golden mixed powder raw material produced in a dry state using high pressure air can be collected and packaged through a cyclone method. Powdered tofu.

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