KR20180065857A - Gruel composition using soybean curd residue and method manufacturing thereof - Google Patents

Abstract

Disclosed are a porridge composition using soybean soup, and a production method thereof. More specifically, provided is a porridge composition containing soybean soup which is prepared in a powder form. To this end, a steaming process for the soybean soup is conducted, and the steamed soybean soup is dried and ground to prepare the soybean soup in the powder form. The porridge to which the soybean soup as an ingredient rich in protein and dietary fiber and low in calorie is applied can increase satisfaction of users. In addition, the porridge composition can be simply made into at least one of tea, porridge, or soup depending on an amount of water or milk mixed therein, and can be a substitute for meal.

Description

[0001] The present invention relates to a soybean curd residue composition and a method for producing the same,

The present invention relates to a porridge composition using a soybeanbean and a method for producing the same, and more particularly, to a method for producing a soybean oil, comprising the steps of: performing a boiling process on a soybean oil, drying and pulverizing the boiled soybean oil to prepare powdery soybean oil, And a method for producing the same.

It is a food which can easily eat dead, digest well, and can supply rich nutrition according to the material to be added. Because of the efficacy of such porridge, it has been widely used as an alternative to appetizer or soup in recent years because it has various functions such as nourishment, infant formula, disease recognition, simple style, appetite enhancement type, It has been developed as canned food or instant food, and is being marketed in various kinds.

Soybean is a by-product obtained by immersion, grinding, and filtration of soybeans to produce soybean curd and soybean milk.

In the case of such a case, its utilization is low.

Korean Patent No. 10-0941224 [Name: Soybean powder containing soybean powder and method for producing the same]

An object of the present invention is to provide a method for preparing a rice cake, which comprises performing a mashing process on a rice husk, drying and pulverizing the mature rice husk, preparing a powdered rice husk, And to provide a method for manufacturing the same.

A method of preparing a porridge composition using a soybeanbean according to an embodiment of the present invention includes the steps of preparing a soybeanbean using soybean as a raw material in a method of producing a porridge composition using a soybeanbean; Adding the prepared dried soybean bark into a steamer and preheating the soybean sauce at 50 ° C to 90 ° C for 25 minutes to 40 minutes; Boiling the preheated soybean bark at 120 ° C to 140 ° C for 50 minutes to 70 minutes to remove the fishy smell of the soybeanbean; A step of steaming the steamed soybean flour for 50 to 70 minutes so that the temperature of the steamed soybean flour is 23 ° C to 26 ° C in order to remove the fishy inside of the soybean flour; Drying the moxibustion of the moxibustion at 70 ° C to 80 ° C for 9 hours to 11 hours by a hot air dryer; Pulverizing the dried soybean briquettes into a powder form having a size of 60 mesh to 200 mesh by a pulverizer; And preparing a porridge composition by blending the powdered soybean bark with a plurality of raw materials by a raw material mixing tank.

In one embodiment of the present invention, the step of preparing the soybean sprouts comprises: a step of removing stones or foreign substances from the soybean by a sorting device; A process in which soybeans are soaked in water for 10 hours to 18 hours to soak the beans; A step of grinding the soybeans by adding water to the soybeans by a grinding machine to prepare beans; Heating the prepared soybean juice at 90 to 100 캜 for 6 to 7 minutes by a pottery pot; Separating the heated beans into beans and soybean milk by an automatic filter; And drying the separated beverage at 70 ° C to 80 ° C for 9 hours to 11 hours by a hot air dryer to prepare the arable soil.

As an example related to the present invention, the step of preparing the porridge composition by mixing the powdered soybean meal with a plurality of raw materials may include mixing the powdery soybean meal, soybean meal, vegetable primer, skimmed milk powder, pumpkin extract, Powder, Creamer S, distilled water, refined salt, whitening sugar, silicon dioxide, and red bean are added and mixed to prepare the porridge composition.

As an example related to the present invention, the porridge composition may contain 14 wt% to 18 wt% of the powdery soybean brew, 17 wt% to 22 wt% of the soybean powder, 14 wt% to 18 wt% of the vegetable primer 4 wt% to 8 wt% of the skim milk powder, 2 wt% to 4 wt% of the pumpkin powder, 4 wt% to 8 wt% of the pumpkin extract powder, 2 wt% to 4 wt% of the creamer S, 4 to 6% by weight of the purified tablets, 0.5 to 1.5% by weight of the purified tablets, 17 to 22% by weight of the whitening white, 0.1 to 0.2% by weight of the silicon dioxide and 2 to 3% can do.

As an example related to the present invention, preparing the porridge composition by mixing the powdered soybean meal with a plurality of raw materials may include mixing the powdered soybean oil, milky powder, skimmed milk, puffed rice, rice powder, A root powder, a black potato powder, a tablet salt, a whitish white sugar, and silicon dioxide.

As an example related to the present invention, the porridge composition may contain 26 wt% to 33 wt% of the powdery soybean bark, 9 wt% to 13 wt% of the milky powder, 3 wt% to 5 wt% 12 wt% to 17 wt% of the expanded rice, 3 wt% to 5 wt% of the rice powder, 4 wt% to 7 wt% of the brown rice powder, 3 wt% to 5 wt% % To 13% by weight of the refined salt, 0.5% to 2% by weight of the purified salt, 12% to 17% by weight of the whitening agent and 0.1% to 0.3% by weight of the silicon dioxide.

The porridge composition using the sobacco according to the embodiment of the present invention can be manufactured according to the above-described manufacturing method.

The present invention relates to a method for producing a soybean oil, comprising the steps of: performing a boiling process on a soybeanbean, drying and pulverizing the boiled soybean oil to prepare powdery soybean oil, and providing a porridge composition containing the prepared powdery soybean oil, It improves the satisfaction of the user by using the rice husk which is the material, and it can be easily made into tea, porridge or soup according to the amount of water or milk, and it can be eaten as a substitute.

1, FIG. 2 is a flowchart illustrating a method of producing a porridge composition using a soybean spice according to an embodiment of the present invention. FIG.

It is noted that the technical terms used in the present invention are used only to describe specific embodiments and are not intended to limit the present invention. In addition, the technical terms used in the present invention should be construed in a sense generally understood by a person having ordinary skill in the art to which the present invention belongs, unless otherwise defined in the present invention, Should not be construed to mean, or be interpreted in an excessively reduced sense. In addition, when a technical term used in the present invention is an erroneous technical term that does not accurately express the concept of the present invention, it should be understood that technical terms that can be understood by a person skilled in the art can be properly understood. In addition, the general terms used in the present invention should be interpreted according to a predefined or prior context, and should not be construed as being excessively reduced.

Furthermore, the singular expressions used in the present invention include plural expressions unless the context clearly dictates otherwise. The term "comprising" or "comprising" or the like in the present invention should not be construed as necessarily including the various elements or steps described in the invention, Or may further include additional components or steps.

Furthermore, terms including ordinals such as first, second, etc. used in the present invention can be used to describe elements, but the elements should not be limited by terms. Terms are used only for the purpose of distinguishing one component from another. For example, without departing from the scope of the present invention, the first component may be referred to as a second component, and similarly, the second component may also be referred to as a first component.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings, wherein like reference numerals refer to like or similar elements throughout the several views, and redundant description thereof will be omitted.

In the following description, well-known functions or constructions are not described in detail since they would obscure the invention in unnecessary detail. It is to be noted that the accompanying drawings are only for the purpose of facilitating understanding of the present invention, and should not be construed as limiting the scope of the present invention with reference to the accompanying drawings.

Hereinafter, a method for producing a porridge composition using a soybean spice according to the present invention will be described in detail with reference to FIGS. 1 and 2. FIG.

1, FIG. 2 is a flowchart illustrating a method of producing a porridge composition using a soybean spice according to an embodiment of the present invention. FIG.

First, beans are prepared using soybean (for example, soybean) as a raw material.

The above-mentioned soybean bark is a by-product obtained by immersing, grinding and filtering soybeans in the process of producing soybean curd and soybean milk. The above-mentioned soybean bark has a high content of dietary fiber and contains nutrients such as water-soluble proteins and isoflavones.

In addition, dietary fiber contained in soy is effective in reducing constipation and weight loss, and is known to help reduce blood triglyceride and blood sugar.

That is, the soybean as a raw material removes stones and foreign substances from the soybean by a sorting device (not shown).

In addition, soybeans are soaked in water for 10 to 18 hours so that proteins and other solid substances contained in soybean tissue can be easily extracted and pulverized.

In addition, the beans are prepared by grinding (or grinding) the beans (or immersed / soaked) beans with a grinder (not shown) while adding water thereto. At this time, 200 ml to 300 ml of water are added to 1 kg of soybean.

The prepared soybean juice is placed in a pot (not shown) (or a pot of a cauldron) and heated at 90 ° C to 100 ° C for 6 minutes to 7 minutes.

In addition, the heated bean juice is transferred to an automatic filter (not shown), and the heated bean juice is separated into beans and soybean milk by the automatic filter.

The separated beverage is transferred to a hot air dryer (not shown), and the separated beverage is dried at 70 ° C to 80 ° C for 9 hours to 11 hours (generally 10 hours) by the hot air dryer, (S110).

Thereafter, the prepared dried soba bean is put into a steamer (or steamer) (not shown) before boiling, and then preheated at 50 ° C to 90 ° C for 25 minutes to 40 minutes (generally 30 minutes) (S120).

Then, the preheated soybean meal is steamed at 120 to 140 ° C for 50 to 70 minutes (generally 60 minutes) (S 130).

Thereafter, the steamed soybean bran is fermented for 50 to 70 minutes (generally 60 minutes) so that the temperature of the steamed soybean bran is about 23 ° C. to 26 ° C. (generally about 25 ° C.).

In this way, the smoked fish can be removed by the steaming process and the maturing process (or the moxibustion process) of the prepared soybean bark (S140).

Thereafter, the aged (or steamed) soybean bark is dried at 70 ° C. to 80 ° C. for 9 to 11 hours (generally, 10 hours) by the hot air dryer at step S 150.

Thereafter, the dried soybean briquette is pulverized into a powder having a size of 60 mesh to 200 mesh by a pulverizer (not shown).

In addition, the ground powdered arable soils may be passed through a mesh net (not shown) to perform sieving work.

In addition, the powdery-type soba bean that has been sieved can remove metallic foreign substances by the sorter (S160).

Thereafter, the above ground powdered soybean bark (or the soymilk-treated soybean bark / metallic foreign matter) is mixed with a plurality of raw materials (or materials) by a raw material mixing tank (not shown) Prepare.

That is, the raw material mixing tank is filled with the above-mentioned powdered soybean bark (or soba bean powder), soybean powder, vegetable primer, skim milk powder, pumpkin powder, pumpkin extract powder, creamer S, puffing powder, To prepare a porridge composition (or a composition for incubation picofillers). (Or 16.31% by weight) of soybean powder, 17% to 22% by weight of soybean powder (or soybean powder) , 14 wt% to 8 wt% (generally 6.53 wt%) of the vegetable primer, 14 wt% to 18 wt% (generally 16.31 wt%) of the vegetable primer, 4 wt% to 8 wt% 4% to 4% (usually 3.26%) of the creamer S, 4% to 8% (usually 6.53%) of the pumpkin extract powder, 2% (Generally 4.86% by weight), 0.5% by weight to 1.5% by weight (generally 0.98% by weight) of the tablet salt, 17% by weight to 22% by weight (generally 19.58% ), 0.1% to 0.2% by weight (generally 0.16% by weight) of the above silicon dioxide and 2% % To 3% by weight (generally 2.61% by weight).

The puffed rice means that the rice is instantly reduced in pressure from a high-temperature high-pressure state to a room-temperature atmospheric pressure state, thereby causing rapid volume expansion and induction of starch granulation and crunching.

In addition, the raw material mixture tank is mixed with the above-mentioned powdered soybean bark (or soya beanbee powder), Milky powder, skim milk powder, rice bran powder, rice powder, brown rice powder, A porridge composition (or a cerebrospinous black tea porridge composition) is prepared. The porridge composition (or the composition of cereal blackberry porridge) contains 26 to 33% by weight (generally 29.8% by weight) of the powdery soybean briquettes and 9 to 13% by weight of the millie powder 11.17% by weight), 3 to 5% by weight (generally 3.72% by weight) of the skim milk powder, 12 to 17% by weight (generally 14.9% (Generally 3.72% by weight), 4 to 7% by weight (generally 5.59% by weight) of the brown rice powder, 3 to 5% (Generally 14.1% by weight) of the refined salt, 0.5 to 13% by weight (generally 11.17% by weight) of the refined salt, 0.5 to 2% 0.1% by weight to 0.3% by weight (generally 0.18% by weight). At this time, the rice, brown rice, root vein, and black seeds may be pulverized into a powder having a size of 100 mesh to 400 mesh, respectively.

As described above, it is possible to prepare a porridge composition using the above-mentioned powdery type of soybean bark as the main raw material, and further add (or add) additional raw materials such as pumpkin powder and black potato powder in addition to the above- A porridge composition using the soba bean can be prepared (S170).

Thereafter, the prepared porridge composition is injected into the polyethylene film wrapping paper having a size of 2 cm to 10 cm in diameter, which has a direction and moisture-proof function, through the disposable packing machine at a rate of 15 g to 30 g to complete (or prepare) the porridge composition (S180).

Thus, the finished porridge composition can be completely melted by adding warm water (or boiling water) or milk (100-150 ml), and cooked in the form of mucilaginous porridge. At this time, it may be prepared in the form of tea according to the amount of the remaining water or the amount of milk.

As described above, the embodiment of the present invention is characterized in that a mashing process is performed on the rice husk, the mixed rice husk is dried and pulverized to prepare a powdered rice husk, and a porridge composition containing the prepared powdery rice husk is provided It improves the satisfaction of users by using porridge made of fiber, low calorie and high protein, and it can be easily made into tea, porridge or soup depending on the amount of water or milk to be consumed. have.

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 or essential characteristics thereof. Therefore, the embodiments disclosed in the present invention are intended to illustrate rather than limit the scope of the present invention, and the scope of the technical idea of the present invention is not limited by these embodiments. The scope of protection of the present invention should be construed according to the following claims, and all technical ideas within the scope of equivalents should be construed as falling within the scope of the present invention.

The present invention relates to a method for producing a soybean oil, comprising the steps of: performing a boiling process on a soybeanbean, drying and pulverizing the boiled soybean oil to prepare powdery soybean oil, and providing a porridge composition containing the prepared powdery soybean oil, It improves the user's satisfaction by the use of the rice husk which is the material, and it can be easily made into tea, porridge and soup according to the amount of water or milk to be burnt, Disposable dishes / snacks, and the like.

Claims (7)

A method for producing a porridge composition using a soba- bia,
Preparing soybean meal using soybean as a raw material;
Adding the prepared dried soybean bark into a steamer and preheating the soybean sauce at 50 ° C to 90 ° C for 25 minutes to 40 minutes;
Boiling the preheated soybean bark at 120 ° C to 140 ° C for 50 minutes to 70 minutes to remove the fishy smell of the soybeanbean;
A step of steaming the steamed soybean flour for 50 to 70 minutes so that the temperature of the steamed soybean flour is 23 ° C to 26 ° C in order to remove the fishy inside of the soybean flour;
Drying the moxibustion of the moxibustion at 70 ° C to 80 ° C for 9 hours to 11 hours by a hot air dryer;
Pulverizing the dried soybean briquettes into a powder form having a size of 60 mesh to 200 mesh by a pulverizer; And
A method for preparing a porridge composition using a soybean briquette, comprising the step of mixing a plurality of raw materials with a soybean briquette in the form of powder by the raw material mixing tank to prepare a porridge composition. The method according to claim 1,
The step of preparing the above-
Removing a stone or a foreign substance from the soybean by a sorting device;
A process in which soybeans are soaked in water for 10 hours to 18 hours to soak the beans;
A step of grinding the soybeans by adding water to the soybeans by a grinding machine to prepare beans;
Heating the prepared soybean juice at 90 to 100 캜 for 6 to 7 minutes by a pottery pot;
Separating the heated beans into beans and soybean milk by an automatic filter; And
And drying the separated beverage at 70 ° C to 80 ° C for 9 hours to 11 hours by a hot air dryer to prepare the soybean briquette. The method according to claim 1,
The step of preparing the porridge composition by mixing the ground powdered soybean bark with a plurality of raw materials,
The porridge composition is prepared by adding the powdered soybean meal, soybean powder, vegetable primer, skim milk powder, pumpkin powder, zucchini extract powder, creamer S, puffing powder, refined salt, white sugar, silicon dioxide, Wherein the method comprises the steps of: The method of claim 3,
The above-
14% to 18% by weight of the powdered soybean meal, 17% to 22% by weight of the soybean powder, 14% to 18% by weight of the vegetable primer, 4% 2 wt% to 4 wt% of the amber powder, 4 wt% to 8 wt% of the pumpkin extract powder, 2 wt% to 4 wt% of the creamer S, 4 wt% to 6 wt% Wherein the composition is composed of 1% to 1.5% by weight of the rice bran, 17% to 22% by weight of the whitening agent, 0.1% to 0.2% by weight of the silicon dioxide and 2% Way. The method according to claim 1,
The step of preparing the porridge composition by mixing the ground powdered soybean bark with a plurality of raw materials,
Characterized in that the above porridge composition is prepared by adding the above-mentioned powdered soybean oil, milky powder, skimmed milk powder, puffed rice, rice powder, brown rice powder, root powder, black potato powder, refined salt, ≪ / RTI > 6. The method of claim 5,
The above-
26 wt% to 33 wt% of the powdery soybeans, 9 wt% to 13 wt% of the milky powder, 3 wt% to 5 wt% of the skim milk powder, 12 wt% to 17 wt% Wherein the brown rice powder is used in an amount of 3 to 5 wt%, the brown rice powder is used in an amount of 4 to 7 wt%, the root powder is used in an amount of 3 to 5 wt%, the black rice powder is used in an amount of 9 to 13 wt% 2 wt%, the whitening agent is 12 wt% to 17 wt%, and the silicon dioxide is 0.1 wt% to 0.3 wt%. A porridge composition using the soybeanbean produced according to the production method of claim 1.

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