KR20160142694A

KR20160142694A - Manufacturing method protein

Info

Publication number: KR20160142694A
Application number: KR1020150078765A
Authority: KR
Inventors: 오문섭
Original assignee: 주식회사 한국협농
Priority date: 2015-06-03
Filing date: 2015-06-03
Publication date: 2016-12-13

Abstract

The present invention relates to a producing method of soybean protein powder for producing an instant soybean. The producing method comprises: preparing soymilk capable of producing tofu in a tofu producing process; boiling and concentrating the soymilk; preparing soybean protein powder by spraying and drying the same; and instant packaging the soybean protein powder.

Description

Technical Field [0001] The present invention relates to a method for producing soybean protein powder for preparing instant tofu,

The present invention relates to a method for producing soybean protein powder for making instant tofu, and more particularly, to a method for producing soybean protein powder for instant tofu, more specifically, a method for washing soybeans by soaking and soaking soybeans, Soybean protein powder can be prepared so that ordinary consumers can easily make fresh tofu using the soybean protein powder and separately add a coagulant and various seasonings to the powder to give various flavors according to the taste of general consumers.

Generally, soybean curd is soaked in soybeans and then ground, so that the soluble components are dissolved in hot water, followed by coagulating with a coagulant.

Glycinin, which is the main component of soybean protein, has a property of dissolving in a dilute salt solution. Since there are salts such as potassium phosphate in soybean, soybean is crushed to make soymilk and it melts in it.

After the glycinin is heated to 70 or higher, a coagulant such as magnesium chloride, calcium chloride, calcium sulfate, or G.D. is added and solidified.

That is, a general head manufacturing process includes a washing process in which selected soybeans are washed with water to remove contaminants, an immersion process in which the washed soybean is soaked in water, a grinding and separating process and,

Since the process of producing the tofu is a multi-step process of producing the tofu by boiling the bean separated from the beef and putting the coagulant therein, it is difficult for the general consumer to make food directly and it is difficult to maintain the freshness, and various tofu I could not provide it.

In consideration of this, there was soybean powder which was pulverized soybeans, but the protein content was about 56%, so it could make the frontal head, but it could not be made like ordinary tofu.

In order to solve such a problem, the present invention has been made to produce soy protein powder which can be eaten easily by ordinary consumers.

That is, the soybean protein powder produced by pulverizing soybean protein powder is produced by concentrating and concentrating the soybean meal after the washing process, the immersion process, the grinding and the separation process in the tofu manufacturing process, and spray-drying it.

When this product is mixed with coagulant and hot water, it becomes tofu and it can be eaten instantly by adding seasoning added separately.

The present invention relates to a process for producing soybean curd soybean curd soybean curd, The washed soybeans are added to water so that the volume of the washed soybeans is 2.3 to 2.5 times as much as the raw beans. The resulting beans are washed with water for 8 to 12 hours in the summer, 5 to 6 hours in the summer and 12 to 24 hours in the winter. A grinding and separating step of grinding the beans with a filter and separating the beans (protein concentration 10 to 55%); The bean is separated from the beans at 95-100 ° C. for 35 minutes (in order to prevent the foam from overflowing to prevent overflowing), the concentrate is then spray dried by spray drying method to make protein powder.

The spray drying means is sprayed under the conditions of an external heating hot air temperature of 190 to 210 ° C and a rotation speed of 10,000 rpm, followed by drying at a drying temperature of 95 to 115 ° C.

The pulverized soy protein is instantly packaged, and the dried powder, the coagulant, and the seasoned soup of the soy protein are packaged in disposable containers such as paper cups.

And the seasoned soup should be attached separately as a small package so that it can be supplied according to the taste of the consumer.

In order to increase the water solubility of the soybean protein powder, soybean protein powder was prepared as a spherical granule having a narrow range of fine particle size distribution.

The prepared soybean protein powder and coagulant (jugul) prepared in this way are mixed with hot water. After about 5 minutes, the frozen tofu is made and the prepared soup is added to the soup.

On the other hand, when the soy protein powder is put into a container containing hot water without mixing a coagulant, the soybean protein powder is instantly made into fresh milk so that it can be eaten.

Thus, the present invention sufficiently extracts the water-soluble soy protein, which is a basic element necessary for the production of tofu, and concentrates or granulates it into a disposable packaging container together with a coagulant, To make the tofu through the multi-step manufacturing process of the tofu, and to make fresh tofu easily.

In addition, when instant tofu is made, it is possible to produce tofu which produces various flavors according to various kinds of seasoning of the seasoning soup, so that it is possible to provide a tofu that meets various consumers' preferences.

Claims

A process for producing soybean protein powder for instant tofu production, characterized in that soybean protein powder prepared by boiling and concentrating the soybean bean is prepared by spray-drying the soybean protein powder prepared in the manufacture of tofu

The method according to claim 1, wherein the bean is boiled at 95100 for 35 minutes and then spray-dried by a spray drying method to produce soybean protein powder for instant tofu

The method for preparing soybean protein powder for instant tofu according to claim 1, wherein the concentrated powder of the water-soluble protein is prepared in a narrow range of spherical granules having a fine particle size distribution