KR20130063980A - Method of making the cokies which mainly adds roasted bean-curd dregs powder and green tea powder - Google Patents

Abstract

PURPOSE: A method of manufacturing bean-curd green tea cookies using pan-firing bean-curd powder and pan-firing green tea powder is provided to preserve for long time at room temperature. CONSTITUTION: A method of manufacturing bean-curd green tea cookies using pan-firing bean-curd powder and pan-firing green tea powder comprises the following steps: making water content as 5% or less by placing raw bean bean-curd separated from soy milk into a pan-firing dryer and processing for 10-30 minutes; mixing pan-firing bean-curd powder with green tea powder are and crushing by using a 200 meshes sieve; mixing and stirring 200 parts by weight of mixed powder and 100 parts by weight of weak flour; mixing 100 parts by weight of sugar, 80 parts by weight of eggs, 50 parts by weight of butter, 2 parts by weight of refining salt, and 1 part by weight of baking powder with mixed powder and making the same as cream; mixing and stirring while adding milk to powdered material and cream material; resting the stirred dough at 4-10 deg. Celsius for 20-50 minutes; and cutting the rested dough into a predetermined size and placing the same into a 150-200 deg. Celsius of oven in which a parchment paper is placed and plasticizing for 20-50 minutes. The pan-firing device maintains 70-130 deg. Celsius and rotates with the number of 50-100 rpm. [Reference numerals] (AA) Step of drying bean-curd; (BB) Step of mixing bean-curd powder with green tea leaves; (CC) Step of grinding bean-curd and green tea leaves; (DD) Step of manufacturing cream; (EE) Step of mixing raw materials; (FF) Step of manufacturing cookies

Description

Method of making the bean bean green tea cookie using the bean bean powder and green bean powder {Method of making the cokies which mainly adds roasted bean-curd dregs powder and green tea powder.}

The present invention relates to a drying method for reducing the moisture content of raw bean curd to within 5% and a method for preparing cookies using the same.

As a background technique, raw soybean curd, a by-product generated in the process of manufacturing tofu and soy milk, as shown in FIG. 1, is used for animal feed or waste disposal due to rapid decay and lack of recognition due to high water content. By making up for the shortcomings of the company's shortcomings, it will play a perfect role as a food ingredient and make full use of the functionality of bean curd and make bean green tea cookies using bean curd which is our special food ingredient.

The per: protein efficiency ratio contained in soybeans is 35% higher than soymilk and the essential amino acid composition ratio is higher than 30% of soymilk, typically 25-50% protein, 12-20% fat and 50% carbohydrate. In addition, 10% crude fiber contains calcium and iron, which is sufficient for food and nutritional value. It is also a good food resource for insoluble dietary fiber and calcium.

10-2007-0067854 (2007.07.06) According to the method for producing soybean cookies cookie step of preparing soybean powder by squeezing the soybeans obtained as by-products in the production of tofu or soy milk of claim 1 to freeze-dry to remove moisture 10-2006-0138857 (2006.12.29) According to the manufacturing method of confectionery food containing kelp and soybeans, the soybean powder process is prepared by roasting soybeans, peeling the shells, pulverizing them using a grinder, and then filtering them in a 200-mesh sieve.

Therefore, the present invention makes a product using a conventional flour as described above or by-product drying after tofu or soy milk in the freeze-dried or water-containing state, but the present invention is about a product of which flour is the main material The purpose is to produce a food by replacing the invention with soybean curd at high temperature and then replaced with a main material.

The first of the present invention for achieving the above object is to put the raw soybeans in a steamed soybean dryer maintaining the temperature of about 70-130 ℃ about 10 to 30 minutes to rotate about 50-100rpm to maintain the moisture content less than 5% In the second step, after mixing and stirring the fermented non-fermented green tea leaf with 99 parts by weight of green tea leaf in a ratio of 1 part by weight, grinding through a 200mesh grinder.

In the process of reducing the moisture of soybeans, the state of manufacturing freeze-dried storage after decompressing the water of soybeans. The moisture content in the above method is difficult to dry to within 5%, and it is somewhat unreasonable in terms of long-term storage at room temperature. On the contrary, in the case of steamed drying, the content of moisture within 5% is extended, and the usefulness of the storage and the usage period are extended, so that the usability is increased, and the functionality of soybean and green tea has the effect of contributing to the new transformation of the diet and the health of the people. Is converted to functional foodstuffs to help alleviate food shortages.

As is apparent from the above description, the present invention reduces the value of use such as feed or disposal in spite of the fact that it is a food source that we need because of the difficulty in managing by-products of tofu or soy milk and excessive moisture content. At the time, it is a high value-in-use as a food ingredient and contains nutrient fiber, calcium, etc. which is essential for modern people to make bean curd green tea powder that can fully utilize its functions as a healthy food ingredient, and to be used for all foods instead of flour. It is also a confectionery with new taste and functionality by making cookies using it, which has the effect of contributing to the health of people and the elimination of food shortage through the nutrients of beans.

1 is a whole manufacturing process of bean curd green tea cookies according to the present invention

In order to realize this, a method for preparing bean bean green tea cookies will be described with reference to the accompanying drawings.

1 is a process of drawing raw soybeans separated from soymilk, while rotating the steaming dryer for about 10-30 minutes at 50-100rpm, the water content is less than 5%, dried and steamed soybean 99 parts by weight and 1 part by weight of green tea leaves Stirring Process

Process of powdering stirred bean curd and green tea leaf with 200mesh through grinding machine

Process of mixing and stirring the powder 200 parts by weight and 100 parts by weight

Process to cream by mixing 100 parts by weight of sugar, 80 parts by weight of eggs, 50 parts by weight of butter, 2 parts by weight of refined salt, 1 part by weight of baking powder

Mixing and stirring milk while adding milk to the powdered and creamy ingredients

The process of resting the stirred dough for 20-50 minutes at 4-10 ℃

The process of cutting the dough into a predetermined size and putting it in an oven at 150-200 ℃ with lactic acid paper and baking it for 20-50 minutes

According to the content of each material shown in the above example, mixed with green tea powder and force powder, and then put the warmed butter and sugar, refined salt, eggs, baking powder into the finished cream and put the milk over 3-5 times and stirred To complete the dough.

Next, the finished dough is rested at 4-10 ° C. for 20-50 minutes, and then molded into a desired size and placed in a 150-200 ° C. oven covered with lactic acid and calcined for 20-50 minutes. I was.

Claims (2)

The raw soybean milk separated from soy milk is put in a dryer and kept at 70-130 ° C, and rotated at a rotational speed of 50-100rpm for 10-30 minutes, followed by drying the moisture content within 5% and drying. Grinding Soy Bean Soy Powder and Green Tea Powder

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