KR20220147782A - Home instant tofu manufacturing device and the method of manufacturing the tofu using the same as - Google Patents

Abstract

The present invention relates to a household steam-type tofu manufacturing device capable of increasing the heating area of soybean water and not burning protein contained in the soybean water when heating soybean water, and to a method of manufacturing tofu using the same. According to the present invention as described above, an operation panel (410) of the household steam-type tofu manufacturing device includes at least a soft tofu button and a bean curd button. After a user puts a preset amount of water or more into a water container unit (300), puts a preset amount of beans and water into a cooking container (110), and then selects the soft tofu button or the bean curd button, a control circuit unit (420) heats a heating member (250) until an internal temperature of the cooking container (110) reaches a preset temperature, generates steam through an injection nozzle (170), and supplies the steam into the cooking container (110). A power generator (270) is rotated in a preset rotational speed step range, and operations of driving and stopping the power generator (270) for a preset driving time are repeatedly performed at a preset cycle to produce pulverized soybeans.

Description

Home instant tofu manufacturing device and the method of manufacturing the tofu using the same as

The present invention relates to a steam-type tofu manufacturing apparatus for home use and a method for manufacturing tofu produced thereby, and more particularly, one or more tofu-related foods such as soft tofu or plate tofu using a home cooking appliance having a cutter and a steam generating member. It relates to a household steam-type tofu manufacturing apparatus capable of manufacturing a tofu and a tofu manufacturing method manufactured thereby.

In general, tofu products are the most popular processed products among foods made from soybeans and can be said to be representative foods rich in high-quality plant protein.

The manufacturing method of such tofu will be described as follows. Wash the beans well, soak them in water for 7-8 hours in summer and 12 hours in winter, then add water little by little while adding them to a grinder and grind finely. This is called bean curd, and it is either boiled directly in a pot or heated by blowing steam from a boiler. Due to this heating, the fishy smell of soybeans is removed and protein is dissolved in a large amount of okara. After heating, put it in a cloth, squeeze it, and divide it into bean water [豆乳] and okara.

At this time, it is difficult to squeeze the okara if it is too cold, so filter it while it is hot and squeeze the soybean water as much as possible. When the soybean water has cooled down to about 70~80℃, add a coagulant. In the past, bittern water (a liquid salty and bitter soup dissolved in salt, the main ingredient was magnesium chloride) was used as a coagulant, but in recent years, a powder coagulant containing calcium sulfate as the main ingredient is used.

If you add coagulant, the protein in the soybean water hardens, so leave it for a while, then scoop out the clear water and throw away the coagulated material that has settled at the bottom. Pour the coagulated material into a box with small holes in all directions. . When the tofu is hardened enough, put the box in the water, remove the box from the water, and soak the tofu in water for a while. This will drain all the extra coagulant and improve the taste. If you cut it properly, it becomes a finished product. This finished tofu is 84 ㎉ per 100 g of edible part, 82.8% moisture, 9.3 g protein, 5.6 g lipid, 0.9 g ash, 1.4 g carbohydrate, 0.2 g fiber, 126 mg calcium, 140 mg phosphorus, It consists of iron 1.5mg, sodium 5mg, potassium 90mg, vitamin B1 0.03mg, vitamin B2 0.02mg, niacin 0.2mg.

However, due to the complicated manufacturing process and facilities, the conventional tofu is mainly produced in large quantities in tofu manufacturing factories or shops and sold to consumers, so there is a limit to individually making tofu or tofu-related foods at each home.

On the other hand, mass media such as TV and newspapers often report that the sanitary inspection results of tofu manufacturers have detected E. coli several times higher than the standard value in tofu products due to poor storage of ingredients, use of poor materials, and poor cleanliness of manufacturing facilities. Therefore, the anxiety of consumers in each household is increasing day by day.

To meet the needs of these consumers, a tofu manufacturing device that can conveniently make and eat tofu-related products directly at home has been continuously developed and marketed. For example, Korean Utility Model Registration No. 20-0250843 (2001) October 05), the drive motor rotating shaft is double separated so that there is no strain on the drive motor and the blade part is fixedly coupled to the main body, so that the user can easily clean the strainer and at the same time prevent a safety accident. There is disclosed a steam-type tofu manufacturing apparatus for home use with a fixed-coupled blade unit, which eliminates the inconvenience of having to reattach the blade unit.

In addition, in the Republic of Korea Patent Publication No. 10-1211580 (December 06, 2012), a single drive motor performs grinding and crushing of raw and wet beans at the same time, and a centrifuge causes okara and soybean water ( Raw beans, characterized in that by providing a tofu manufacturing device that separates soymilk) to provide rapid workability and improved productivity according to tofu manufacturing, and in particular, to improve the working environment due to the integration and miniaturization of the device A tofu manufacturing apparatus using wet soybeans is disclosed.

In addition, Republic of Korea Patent Publication No. 10-1461618 (November 07, 2014) discloses that fresh tofu is automatically manufactured when a consumer puts beans and water in a home or restaurant, so it is more suitable for taste than mass-produced tofu. Disclosed is a home-made tofu maker in which tofu can be manufactured directly, which is convenient for users, and which can be eaten directly by directly using dried soybeans that have not been soaked in water and grinding soybeans very finely.

In addition, Republic of Korea Patent Publication No. 10-2208213 (January 21, 2021) discloses that tofu, soymilk, and okara can be manufactured more simply and conveniently from soybeans when manufacturing tofu, soymilk, and okara, and A home-made tofu maker that can shorten the manufacturing process and time compared to that is disclosed.

However, such conventional techniques take a relatively long overall heating time to proceed with heating and pulverization through secondary heating when heating beans, or a driving unit and a control unit are disposed on top of the entire device to solve waterproofing. Or, the overall structure is complicated, so cooking is not convenient, and it has a structure that is prone to minor breakdowns.

In addition, when making tofu using conventional tofu manufacturing devices, not only the overall amount and size of tofu are small, but especially when a sheath heater is used, the heating area of the bean water is small when heating the bean water to at least 80℃ or more, so the heater Only the temperature of the bottom part of the container adjacent to the container rapidly rises, which burns the protein contained in the soybean water and produces a bitter and bitter taste, making it impossible to eat.

The present invention has been devised to solve the problems of the prior art described above, and an object of the present invention is not only to increase the heating area of the bean water when heating it, but also to not burn the protein contained in the bean water. An object of the present invention is to provide a manufacturing apparatus and a method for manufacturing tofu manufactured thereby.

Another object of the present invention is to reduce the amount of okara wasted compared to the prior art through the RPM control of the power generating unit when grinding beans in a household cooking appliance having a cutter and a steam generating member, thereby increasing the total amount of tofu produced. An object of the present invention is to provide a steam-type tofu manufacturing apparatus for home use that can be used and a method for manufacturing tofu manufactured thereby.

Another object of the present invention is to reduce the amount of okara wasted compared to the prior art by adjusting the type, order and content of coagulant in the heating and pulverizing process of beans in a household cooking appliance having a cutter and a steam generating member. An object of the present invention is to provide a home steam type tofu manufacturing apparatus capable of increasing the total amount of tofu, and a method for manufacturing tofu produced thereby.

As described above, the household steam-type tofu manufacturing apparatus according to the present invention includes a cooking container 110 formed in a shape in which the upper part is opened and the lower part is closed so that food materials are input or discharged through the upper part, and the bottom surface of the cooking container 110 . It is installed in the portion, the blade 160 for crushing the cooking material put into the inside of the cooking vessel 110, and is installed on the bottom of the cooking vessel 110, the steam heated in the cooking vessel (110) a container unit 100 including one or more injection nozzles 170 for supplying; a main body 200 having a power generator 270 that is detachably attached to the bottom of the container part 100 and rotates the blade 160 with a preset rotational force; a water container part 300 for storing water for generating steam therein, which is detachably mounted between the container part 100 and the body part 200; An operation panel 410 installed inside the main body 200 and having one or more cooking menu buttons and a cooking control button installed on the outer surface of the main body 200, and a user's manipulation of the operation panel 410 Controls the operation of the heating member 250 , controls the operation of the power generator 270 , or controls the operation of the heating member 250 and the power generator 270 according to It is composed of a control unit 400 having a control circuit unit 420 for controlling at the same time; The operation panel 410 is provided with at least a sundubu button or a dubu button, or a sundubu button and a dubu button together; When the user puts more than a preset capacity of water in the bucket part 300, puts beans and water of a preset capacity into the cooking container 110, and then selects the soft tofu button or the all-bubble button, the control circuit unit ( 420 heats the heating member 250 until the internal temperature of the cooking vessel 110 reaches a preset temperature to generate steam through the injection nozzle 170 and supply it to the inside of the cooking vessel 110 . and rotating the power generator 270 in a preset rotation speed step range, and repeatedly executing and stopping the power generator 270 at a preset cycle for a preset driving time to produce ground beans characterized.

In addition, in the tofu manufacturing method using the home steam type tofu manufacturing apparatus according to the present invention, the user puts water of a preset capacity in the bucket 300, and puts water in a preset capacity of beans and water in the cooking container 110 . After putting it in the cooking vessel 110, the step of pressing the soft tofu button or all the tofu button provided on the operation panel 410 provided on the main body 200 is detachably coupled to the bottom surface of the; The control circuit unit 420 provided in the main body 200 heats the heating member 250 installed at the bottom of the cooking vessel 110 until the internal temperature of the cooking vessel 110 reaches a preset temperature. heating by supplying steam to the inside of the cooking vessel 110 at least once through the injection nozzle 170; The power generator 270 provided in the main body 200 rotates within a preset rotation speed step range, and the power generator 270 is repeatedly driven and stopped at a preset cycle for a preset driving time. preparing a pulverized product; separating the soybean powder into soybean water containing okara and protein; After putting the coagulant of a preset capacity inside the tofu container prepared in advance, the bean water is put into the inside of the tofu container, stirred to mix evenly, and then left at room temperature without moving or shaking for a preset time. characterized in that

As described above, the household steam-type tofu manufacturing apparatus and the tofu manufacturing method manufactured thereby according to the present invention have the following effects.

First, when heating soybean water, not only can the heating area of soybean water be increased, but also the protein contained in soybean water can not be burned, so that even if the product is not handled well, the finished quality of tofu can be improved.

In addition, when grinding beans in a home cooking appliance equipped with a cutter and an electric heater, it is possible to reduce the amount of okara wasted compared to the prior art through the RPM control of the power generator, and thus the total amount of tofu produced can be increased, so that users There is an effect of making and eating tofu-related foods while using the home cooking equipment equipped with the existing cutter and steam generating member as it is.

In addition, it is possible to reduce the amount of okara wasted compared to the prior art by adjusting the type, order, and content of the coagulant in the heating and pulverizing process of soybeans in a household cooking device having a cutter and a steam generating member, thereby reducing the total amount of tofu relatively compared to the prior art. It has the effect of increasing.

1 is a perspective view of a household steam-type tofu manufacturing apparatus according to a preferred embodiment of the present invention.
Figure 2 is an exploded perspective view of a household steam-type tofu manufacturing apparatus according to a preferred embodiment of the present invention.
Figure 3 is a perspective view showing the bottom of the container portion of the household steam-type tofu manufacturing apparatus according to a preferred embodiment of the present invention.
Figure 4 is a perspective view showing the upper surface of the main body of the steam-type tofu manufacturing apparatus for home use according to an embodiment of the present invention.
5 is a perspective view showing the underside of the main body of the steam-type tofu manufacturing apparatus for home use according to an embodiment of the present invention.
6a to 6c are views showing the types of three blades provided in the household steam-type tofu manufacturing apparatus according to a preferred embodiment of the present invention.
7 is a flowchart showing a tofu manufacturing process of a home steam type tofu manufacturing apparatus according to a preferred embodiment of the present invention.

The terms used in the present specification have been selected as widely used general terms as possible while considering their functions in the present invention, but these may vary depending on the intention or custom of a person skilled in the art or the advent of new technology. In addition, in a specific case, there is a term arbitrarily selected by the applicant, and in this case, the meaning will be described in the description of the corresponding invention. Therefore, it is intended to clarify that the terms used in this specification should be interpreted based on the actual meaning of the terms and the contents of the entire specification, rather than the names of simple terms.

1 is a perspective view of a household steam type tofu manufacturing apparatus according to a preferred embodiment of the present invention, and FIG. 2 is an exploded perspective view of the household steam type tofu manufacturing apparatus according to a preferred embodiment of the present invention.

1 to 2 , the household steam-type tofu manufacturing apparatus according to a preferred embodiment of the present invention is largely composed of a container part 100 , a body part 200 , a water container part 300 , and a control part 400 . do.

Here, as shown in FIG. 2 , the container part 100 includes a cooking container 110 in which food materials are input or discharged through an open upper part, and a lower part is formed in an open shape, and the cooking container 110 . A bowlbase 120 fastened to the outer circumferential surface of the cooking vessel 110 to seal the lower portion, a handle 130 coupled to be in close contact with the outer surface of the cooking vessel 110, and the cooking vessel ( The cover part 140 coupled to open and close the open upper part of the 110 , the connection plug 150 installed on the partition plate (not shown) provided on the container base 120 , and the partition plate of the container base 120 . The upper coupling 180 that is installed through the, and the blade 160 that is inserted into the upper coupling 180 and grinds the cooking material inside the cooking vessel 110, and the bottom of the cooking vessel 110 It is mounted so as to protrude upward, and consists of at least one spray nozzle 170 for heating the cooking material by jetting hot water supplied from the outside in the form of steam having a preset pressure.

Here, when the cooking vessel 110 is additionally described, a vessel of various materials including a metal material may be used, but a glass vessel is preferably used, and when the cooking vessel 110 is a glass vessel, a glass vessel It is preferable that a handle base (not shown) made of a glass material protrudes integrally in the outward direction on one side of the outer surface of the .

In addition, as shown in FIG. 2 , a semicircular spout 113 is provided on the upper outer circumferential surface of the cooking vessel 110 opposite to the handle 130 to easily take out the contents of the cooking vessel 110 . It is formed extending outward, and on the inner wall of the cooking vessel 110, a plurality of grinding protrusions 115 for improving the grinding of the cooking material when the cooking material is crushed are formed in a vertical direction, the inner wall of the cooking vessel 110 It is formed so as to be integrally depressed.

Here, the plurality of crushing protrusions 115 not only improve the crushing power when the cooking material is rotated inside the cooking vessel 110 , and irregularly change the rotational direction of the fluid contained in the cooking material, but also allow the user to It is preferable to be recessed to a predetermined depth so that the slippery surface of the cooking vessel 110 can be easily grasped.

In addition, the shape of the blade 160 is installed in a state in which a straight, flat auxiliary blade of the same length is fixed at a certain angle to the bottom of the cross-shaped flat main blade as shown in FIG. 6a in order to increase the grinding efficiency of beans, or As shown in Fig. 6b, the cross-shaped end is installed on the bottom of the main blade bent in the upper or lower direction in a fixed state so that the auxiliary blade is short in length and the end is bent in the upward direction so as not to be twisted, or as shown in Fig. 6c It has a triangular pyramid shape and has the same length on the upper part of the main blade inclined in the downward direction. One end is inclined downward like the main blade, and two auxiliary blades that are bent upward at a certain angle are radially symmetrical to each other. It is preferable to be fixed so as to have

On the other hand, the injection nozzle 170 is installed on the bottom surface of the cooking vessel 110 spaced apart from the center of the knife 160 at regular intervals as shown in FIG. 2 , and when a plurality of injection nozzles 170 are installed, a plurality of injection The nozzle 170 is preferably installed on the bottom surface of the cooking vessel 110 so as to have a symmetrical shape spaced apart by a predetermined distance from the center of the blade 160 .

In addition, the ejection angle of the vapor ejected from the ejection nozzle 170 is set to form an arbitrary spray pattern selected from circular, oval, and straight spray patterns, the flow rate of vapor is 50ml/min, and the ejection pressure is 002Mpa It is preferable to have

For example, in a preferred embodiment of the present invention, the ejection direction of the spray nozzle 170 is not directed in the vertical direction, but in the middle of the plurality of grinding protrusions 115 protruding from the inner surface of the cooking vessel 110 in the vertical direction. It is preferably set to face between the top.

The reason is that even when the user cooks without closing the stopper that opens and closes the material inlet of the cover 140 during cooking, the steam ejected from the spray nozzle 170 is discharged through the material inlet of the cover 140 to the outside. This is to prevent spillage.

On the other hand, the main body 200, as shown in Figs. 2, 4 and 5, a housing 210 that is detachably coupled to the lower end of the container base 120 of the glass container 100, and the housing The bucket accommodating part 220 formed to have a detachable mounting structure on the upper portion of the 210 and installed to be connected to the bucket accommodating part 220, which are injected through the bucket accommodating part 220 according to the user's operation It is installed so as to be connected between the pump member 230 for forcibly sucking and discharging water, and between the bucket accommodating part 220 and the pump member 230 and between the pump member 230 and the spray nozzle 170, and the bucket accommodating part Installed at the output end of the water transfer unit 240 and the pump member 230 for transferring the water injected through the 220 to the injection nozzle 170, the water supplied from the pump member 230 to a preset temperature The heating member 250 for instantaneous heating and discharging to the water transfer unit 240, and the water container receiving unit 220 formed at the upper end of the housing 210 so as to be detachable from the lower end of the cooking vessel unit 100 are formed to be distinguished. A coupling base 260 forming a second coupling structure shape in the central region, and a power generator 270 installed in an installation space formed inside the housing 210 to generate a driving force according to a user's operation. And, the lower coupling 280 that is installed protrudingly in the central part of the coupling base 260 and rotated in one direction by the driving force generated from the power generator 270, and the coupling base 260 is protruded and installed in the central part, It consists of a plug socket 290 for being electrically connected to the cooking container unit 100 .

Here, at the upper end of the housing 210, as shown in FIG. 5, the lower nozzle connectors 242 and 244 connected between the spray nozzle 170 and the water transfer unit 240, the lower coupling 280, and the plug socket 290 ) It is preferable that the coupling base 260 formed so as to be penetrated is installed.

Here, the power generator 270 is preferably a universal motor, a brushless direct current motor (BLDC) and a switched reluctance motor (SRM) are used, and the revolutions per minute is as shown in Table 1 below when power of 220 to 230V is supplied. It operates in steps 1 to 9 as well, and can be adjusted through the control unit 400 according to the steps for each product.

Company B Company C R*-8*4 R*-8*3*B R*-03 step rpm (230V) RPM - 220V RPM - 220V One 12400 9100 13000 2 15500 12000 14000 3 17500 14000 17000 4 20000 17000 19000 5 21600 18000 21000 6 23000 20000 22000 7 24000 21000 23000 8 26300 22000 24000 9 / / 25000

On the other hand, the bucket part 300 is a rectangular bucket body 310 and a bucket cover ( ) which is detachably attached to the upper portion of the bucket body 310 and has a bucket stopper 322 formed at one end, and the bucket body 310 of the It is installed on the inside or outside, and when the water level level of the water stored inside the bucket body 310 is relatively smaller than the preset reference water level level, it transmits this to the control unit 400, and causes the control unit 400 to control the water shortage. It consists of a water level sensor (not shown) that notifies the user of a preset voice signal, warning signal, or text signal.

Here, the bucket body 310 can continuously supply the remaining water after the water transfer unit 240 transfers the hot water to the spray nozzle 170 as shown in FIG. 2 , and the pump member 230 is the user's According to the control operation, the water stored in the inside of the bucket body 310 may be forcibly sucked.

Meanwhile, the control unit 400 includes one or more cooking menu buttons, such as soy milk, soft tofu, allspice, blue blood juice, detox juice, healthy porridge, baby food, and smoothie, a cooking time control button, and a motor speed control button of the housing 210 . The operation panel 410 installed on the outer surface and the cooking process installed in the installation space formed inside the housing 210, selected by the user according to the cooking command or the cooking control command by the user's operation of the operation panel 410 A control circuit unit ( 420) and the lower portion of the handle portion 130 or the outer bottom of the bowlbase 120 are selectively installed to be connected to the control circuit portion 420, or all are installed so that the temperature inside the cooking container 110 is preset in advance. It consists of a temperature sensor (not shown) that detects whether the set upper threshold value is reached and transmits it to the control circuit unit 420 .

Here, a bubble detection sensor (not shown) for detecting whether the bubbles generated inside the cooking vessel 110 reach a preset upper threshold on the upper portion of the handle 130 are installed to be connected to the control circuit unit 420 . can

In a preferred embodiment of the present invention, the operation panel 410 includes a tofu-related food button including a soft tofu button, a pan tofu button, and a soft tofu button, a blue blood juice button, a detox juice button, a health porridge button, a soy milk button, a baby food button, and a smoothie button. , it is preferable to have a car button, and a start/end button.

Here, when the user presses the desired cooking button and the start button, it is preferable that the control circuit unit 420 automatically controls the operation of the injection nozzle 170 and the power generator 270 based on a preset sequence and time information.

Hereinafter, with reference to the accompanying drawings, the manufacturing process of the steamed tofu manufacturing apparatus for home use according to a preferred embodiment of the present invention will be described. .

1. Bean preparation step (S10)

Wash the dried beans to make the prepared tofu in advance and drain them. In this case, the dried beans can be used immediately or soaked in water for a certain time before use. Usually, it is preferable to use after soaking in water for 7-8 hours in summer and 12 hours in winter.

A user puts dried beans or soaked beans of a pre-prepared capacity with water in the cooking container 110 of the home tofu manufacturing apparatus according to the present invention in a state in which the water of the capacity prepared in advance in the bucket 300 is prepared, The upper portion of the cooking vessel 110 is closed with the cover unit 140 .

In a preferred embodiment of the present invention, dry beans: water is preferably mixed in a volume ratio of 2:13, and the heated soybean water is It is preferable that the total volume of beans and water do not exceed 75-85% of the total volume of the cooking container 110 so as not to overflow the cooking container 110 .

2. Bean heating step (S20)

In the control circuit unit 420 of the control unit 400 , the cover unit 140 is normally coupled to the upper portion of the cooking vessel 110 , and the connection plug 150 of the vessel unit 100 and the plug socket ( 200 ) of the body unit 200 . 290) is normally coupled, and only when it is determined that the upper coupling 180 of the container unit 100 and the lower coupling 280 of the main body 200 are normally coupled, the cooking command or cooking control command applied by the user Power is supplied to the power generating unit 270 or the heating member 250 for performing the operation.

At this time, when the user presses the soft tofu button and the start button provided on the operation panel 410 of the control unit 400 in sequence, the control circuit unit 420 of the control unit 400 controls the control circuit unit 420 to heat the heating member 250 . By supplying the steam generated through the injection nozzle 170 to the inside of the cooking vessel 110, the inner temperature of the cooking vessel 110 is first heated up to 95 ~ 98 ℃, then the heating member 250 again By heating and supplying steam generated through the injection nozzle 170 to the inside of the cooking vessel 110 for 3 to 5 minutes, the second heating is performed so that the internal temperature of the cooking vessel 110 does not exceed 100° C., followed by heating After waiting for 5 to 15 minutes to soak the beans, the heating member 250 is heated and the steam generated through the spray nozzle 170 is supplied to the inside of the cooking vessel 110 for 1 to 3 minutes. 110) is heated for the third time so that the internal temperature does not exceed 100℃.

At this time, the control circuit unit 420 of the control unit 400 periodically detects the internal temperature of the cooking vessel 110 from a temperature sensor (not shown), and if the detected value is less than 90 ° C., the heating member 250 is continuously heated. When the internal temperature of the cooking vessel 110 is 100° C. or higher by generating steam through the pair of injection nozzles 170 , the control operation of stopping the heating of the heating member 250 is repeatedly performed.

However, when the user sequentially presses the all button and the start button provided on the operation panel 410 of the control unit 400 , the control circuit unit 420 of the control unit 400 heats the heating member 250 to the injection nozzle 170 . ) by supplying the generated steam to the inside of the cooking vessel 110 to first heat the inner temperature of the cooking vessel 110 to 95 ~ 98 ℃, then again by heating the heating member 250 to the injection nozzle ( 170) is supplied to the inside of the cooking vessel 110 for 3 to 5 minutes for secondary heating so that the internal temperature of the cooking vessel 110 does not exceed 100° C., and then to soak the heated beans After waiting for 5 to 8 minutes, the heating member 250 is heated and steam generated through the injection nozzle 170 is supplied to the inside of the cooking vessel 110 for 1 to 6 minutes, and the inside of the cooking vessel 110 is The third heating is performed so that the temperature does not exceed 100°C.

At this time, the control circuit unit 420 of the control unit 400 periodically senses the internal temperature of the cooking vessel 110 from a temperature sensor (not shown), and if the detected value is less than 90° C., heats the heating member 250 to form a pair of The control operation of stopping the heating operation of continuously generating steam through the pair of injection nozzles 170 by heating the heating member 250 when it is heated by continuously generating steam through the injection nozzle 170 and above 100° C. is repeatedly performed run

In the present invention, without using a heating type heater, high-temperature steam is used by using a steam generating member consisting of a water tank part 300 , a pump member 230 , a water transfer part 240 , a heating member 250 , and a spray nozzle 170 . Because of the use of , not only can the heating area be increased, but also beans do not stick to the bottom surface of the cooking vessel 110 .

3. Bean crushing step (S30)

Then, after the second or third heating operation in the soft tofu manufacturing process, the control circuit unit 420 of the control unit 400 maintains the internal temperature of the cooking vessel 110 in the range of 90 to 100 ° C. for 15 to 20 minutes. After heating 250 to continuously generate steam through a pair of injection nozzles 170 to heat, the power generator 270 is driven to drive the container unit 100 connected to the lower coupling 280 of the body unit 200 . ) rotates the blade 160 fixed to the upper part of the upper coupling 180 at the motor rotation speed of Table 1 above in the range of 6 to 8 steps (23,000 to 26,300 RPM), specifically, the crushing of the power generator 270 The time and cycle are 15 seconds of driving and 5 seconds of stopping, 8 to 10 times repeatedly to manufacture soybean pulverized products.

On the other hand, after the heating operation in the sub-manufacturing process, the control circuit unit 420 of the control unit 400 heats the heating member 250 for 15 to 20 minutes to maintain the internal temperature of the cooking vessel 110 in the range of 90 to 100 ° C. The upper coupling of the container unit 100 connected to the lower coupling 280 of the main body 200 by driving the power generator 270 after heating by continuously generating steam through the pair of injection nozzles 170 The blade 160 fixed to the upper part of the 180 is rotated in the range of 4 to 6 steps (20,000 to 23,000 RPM) of the motor rotation speed of Table 1 above, specifically, the grinding time and cycle of the power generator 270 is 13 Bean crushed product is manufactured by repeatedly performing ~17 second driving and 3~7 second stopping operation for 4~8 times.

4. Separation step of bean water and okara (S40)

Next, the user uses a pre-prepared 30-50 mesh sieve or other sieving material (strainer, filter cloth, filter paper, etc.) to filter the particles of 30-50 mesh or less with okara, and passes through the sieve. Particles of 30~50 mesh or more are separated by soybean water containing protein.

5. Coagulant mixing step (S50)

Then, in order to coagulate the protein contained in the soybean water, 3 to 10 g of magnesium chloride or 5 to 10 g of coagulant powder such as GDL (Glucono-Delta-Lactone) is put into the prepared tofu container, and then prepared 85 After putting soybean water above ℃ into the inside of the tofu container, stir for 3 to 5 seconds to mix evenly, and then leave at room temperature without moving or shaking for a preset time (for example, 3 to 5 minutes) for complete solidification. do.

At this time, if the coagulant powder is added after putting soybean water inside the tofu container, the coagulant is not uniformly mixed, so the coagulation power is lowered.

In the present invention, it is preferable to use two coagulation methods in order to solve this problem. First, put the coagulant diluent mixed with some water or soybean water into the tofu container first, and then put the prepared soybean water inside the tofu container. could be better

Also, secondly, if you put soybean water inside the tofu container first, and then put a coagulant diluent mixed with coagulant powder and some water or soybean water in a separate container, the coagulant and soybean water are evenly mixed and diluted, so coagulation can be better .

At this time, the reason why the temperature of soybean water should be maintained at 85°C or higher is because it was found through self-experiment that the temperature of soybean water solidified uniformly at 85°C or higher, but did not solidify well below 85°C.

6. Sundubu or whole tofu manufacturing step (S60)

Afterwards, the user can complete the soft tofu or the whole tofu.

When a user makes soft tofu, after mixing the coagulant and soybean water, after 3 to 5 minutes, when the soybean water solidifies into a lump, scoop it out with Utmul to complete the soft tofu.

On the other hand, if the user makes all-bubble, mix the coagulant and soybean water, and after 3 to 5 minutes, scoop out the clear water from the top of the tofu container and discard the protein coagulated product that has settled at the bottom. After pouring, close the lid and press it with a pressing stone, and the water will drain out of the small hole in the tofu molding container to complete the whole part.

At this time, when the tofu is hardened enough, put the tofu molding container into the water, remove the box from the water, and soak the tofu in water for a while. This will drain all the excess coagulant and improve the flavor of the tofu.

Hereinafter, embodiments of the manufacturing of all tofu (square tofu) and sundubu according to a preferred embodiment of the present invention will be described in turn as follows.

<All-part Example 1>

Example soybean quantity
(g) Volume
(cc) primary heating
temperature
(℃) secondary heating
(minute) waiting time
(minute) tertiary
heating
(minute) smash
(step, count, time) strainer
mesh Quantity of tofu (g) Non-fat amount (g) One 1,300 97 4 8 5 6st, 8 times 15 seconds
5 seconds off 40 301 365 2 1,300 97 4 7 4 6st, 8 reps 15 sec on 5 sec off 40 308 339 3 180 1,300 97 4 7 3 6st, 8 times 15 seconds
5 seconds off 40 310 337 4 160 1,100 97 4 6 3 6st, 8 times 15 seconds
5 seconds off 40 334 313 5 1,300 97 4 5 2 6st, 8 times 15 seconds
5 seconds off 40 368 298

After filling a predetermined amount of water in the bucket body 310 of the bucket unit 300 of the home tofu manufacturing apparatus according to the present invention, 200 g of dried beans and 1,300 cc of water prepared in advance are placed inside the cooking vessel 110 and the cover part ( 140) to close the upper portion of the cooking vessel 110. Then, when the user presses the all button and the start button provided on the operation panel 410 of the control unit 400 in sequence, the control circuit unit 420 of the control unit 400 first heats the heating member 250 until the internal temperature of the cooking vessel 110 reaches 97 ° C. The heating member 250 is heated for a second time so as not to exceed 100° C. while supplying steam to the inside of the cooking vessel 110 through a pair of spray nozzles 170, and after waiting for 8 minutes again, for 5 minutes The heating member 250 is heated tertiarily so as not to exceed 100° C. and steam is supplied into the cooking vessel 110 through a pair of spray nozzles 170 .

Next, the control circuit unit 420 of the control unit 400 drives the power generator 270 to rotate the blade 160 at the rotation speed of the power generator in 6 steps (23,000RPM) range, specifically, the power generator 270 . Grinding time and cycle are 15 sec driving and 5 sec stop operation 8 times repeatedly to prepare a soybean pulverized product.

Next, the user uses a sieve that filters out particles of 40 mesh or less to separate the soybean pulverized product from soybean water containing protein and okara from each other.

Next, the user puts 8g of magnesium chloride inside the tofu container, puts the prepared soybean water inside the tofu container, stirs it for 3-6 seconds to mix evenly, and then moves for 4-5 minutes for protein coagulation or Leave at room temperature without shaking.

Then, the user scoops out the clear water from the top of the tofu container, discards it, and pours the protein coagulated product that has settled at the bottom into a tofu shaping container with small holes on all sides. Drain the water to shape all parts.

As shown in Table 2 above, the square all parts made by the preferred embodiment 1 of the present invention were 301 g, and the amount of okara was 365 g. Because it was used, it was possible to confirm that the soybean water grains were attached to the filter cloth.

<All-part Example 2>

Preferred Embodiment 2 of the present invention is the same as Preferred Embodiment 1 of the present invention, except that 200 g of dried beans and 1,300 cc of water are used, and the control circuit unit 420 of the control unit 400 controls the internal temperature of the cooking vessel 110 . The heating member 250 is first heated up to 97° C., the heating member 250 is secondarily heated so as not to exceed 100° C. for another 4 minutes, and after waiting for 7 minutes again, 100 for 4 minutes The only difference is that the heating member 250 is heated tertiarily so as not to exceed °C.

As shown in Table 2 above, all parts made by Example 2 of the preferred mode of the present invention were 308 g, and the amount of okara was 339 g. was used, so it was possible to confirm that the soybean water grains were attached to the filter cloth.

<All part Example 3>

Preferred embodiment 3 of the present invention is the same as that of preferred embodiment 1 of the present invention, except that 180 g of dried beans and 1,300 cc of water are used, and the control circuit unit 420 of the control unit 400 controls the internal temperature of the cooking vessel 110 . The heating member 250 is first heated up to 97° C., the heating member 250 is heated secondly so as not to exceed 100° C. for another 4 minutes, and after waiting for 7 minutes again, 100 for 3 minutes The only difference is that the heating member 250 is heated tertiarily so as not to exceed °C.

As shown in Table 2 above, all the parts made by the preferred embodiment 3 of the present invention were 310 g, and the amount of okara was 337 g. It was confirmed that the amount was small.

<Embodiment 4>

Preferred embodiment 4 of the present invention is the same as preferred embodiment 1 of the present invention, except that 160 g of dried beans and 1,100 cc of water are used, and the control circuit unit 420 of the control unit 400 controls the internal temperature of the cooking vessel 110 . The heating member 250 is first heated up to 97° C., the heating member 250 is heated secondly so that it does not exceed 100° C. for 4 minutes, and after waiting for 6 minutes again, 100 for 3 minutes The only difference is that the heating member 250 is heated tertiarily so as not to exceed °C.

As shown in Table 2 above, all parts made according to the preferred embodiment 4 of the present invention were 334 g, and the amount of okara was 313 g. It was confirmed that the amount was small.

<Embodiment 5>

Preferred embodiment 5 of the present invention is the same as that of preferred embodiment 1 of the present invention, except that 200 g of dried beans and 1,300 cc of water are used, and the control circuit unit 420 of the control unit 400 controls the internal temperature of the cooking vessel 110 . The heating member 250 is first heated up to 97° C., the heating member 250 is heated secondly so as not to exceed 100° C. for 4 minutes, and after waiting for 5 minutes again, 100 for 2 minutes The only difference is that the heating member 250 is heated tertiarily so as not to exceed °C.

As shown in Table 2 above, all parts made by preferred embodiment 5 of the present invention were 368 g, and the amount of okara was 298 g. could check

In preferred embodiments 1 to 5 of the present invention described above, while varying the amount of water and dried beans, the standby time after the second heating is differentially applied within the range of 5 to 8 minutes, and the third heating time is also within the range of 2 to 5 minutes. As a result of differential application, it was confirmed that preparing all parts as in Example 5 obtained the largest amount of all parts while obtaining the least amount of okara.

<Sundubu Example 6>

Example soybean quantity
(g) Volume
(cc) primary heating
temperature
(℃) secondary heating
(minute) Waiting time (minutes) tertiary
heating
(minute) smash
(step, count, time) strainer
mesh amount of tofu
(g) non-industrial
(g) 6 160 1,200 97 2 0 0 8st, 8 times 15 seconds
5 seconds off 40 360 490 7 160 1,200 97 4 0 0 8st, 8 times 15 seconds
5 seconds off 40 370 406 8 180 1,200 97 4 0 0 8st, 8 times 15 seconds
5 seconds off 40 421 9 180 1,200 97 4 0 0 8st, 10 times 15 seconds
5 seconds off 40 442 417 10 180 1,200 97 4 0 0 8st, 10 times 15 seconds
5 seconds off 30 491 386 11 180 1,200 97 4 0 0 8st, 10 times 15 seconds
5 seconds off 40 442 564 12 180 1,200 97 4 0 0 8st, 10 times 15 seconds
5 seconds off 30 482 342 13 180 1,600 97 4 0 0 8st, 10 times 15 seconds
5 seconds off 30 554 540 14 1,500 97 4 10 2 8st, 10 times 15 seconds
5 seconds off 30 573 15 1,300 97 4 10 2 8st, 10 times 15 seconds
5 seconds off 30 535 341 16 1,300 97 4 13 2 8st, 10 times 15 seconds
5 seconds off 30 585 336 17 1,300 97 4 10 2 8st, 10 times 15 seconds
5 seconds off 40 507 435

In the sixth preferred embodiment of the present invention, after filling a predetermined amount of water in the bucket body 310 of the bucket unit 300 of the home tofu manufacturing apparatus according to the present invention, 160 g of dried beans and 1,200 cc of water prepared in advance are added to the cooking container 110 ) and close the top of the cooking vessel 110 with the cover 140 . Next, when the user presses the soft tofu button and the start button provided on the operation panel 410 of the control unit 400 in sequence, the control circuit unit 420 of the control unit 400 causes the internal temperature of the cooking vessel 110 to reach 97 ° C. The heating member 250 is first heated until the steam is supplied to the inside of the cooking vessel 110 through a pair of spray nozzles 170, and the heating member ( 250) is heated to supply steam to the inside of the cooking vessel 110 through a pair of injection nozzles 170.

Then, the control circuit unit 420 of the control unit 400 drives the power generator 270 to rotate the blade 160 at the rotation speed of the power generator in the range of 8 steps (26,300 RPM), specifically, the power generator 270. Grinding time and cycle are 15 sec driving and 5 sec stop operation 8 times repeatedly to prepare a soybean pulverized product.

Then, the user uses a sieve that filters out particles of 40 mesh or less to separate the soybean pulverized product from soybean water containing protein and okara from each other.

Then, the user puts 8g of magnesium chloride in the tofu container, puts the prepared soybean water inside the tofu container, stirs it for 3-6 seconds to mix evenly, then moves for 4-5 minutes for protein coagulation or Leave at room temperature without shaking.

Next, when the soybean water is lumpy, pour the soybean water through a 40 mesh sieve to complete the production of soft tofu.

As shown in Table 3 above, the soft tofu made according to the sixth preferred embodiment of the present invention was 360 g, and the amount of okara was 490 g, and it was confirmed that the taste of the obtained soft tofu was fragrant.

<Sundum tofu Example 7>

Preferred embodiment 7 of the present invention is the same as that of preferred embodiment 6 of the present invention, except that 160 g of dried beans and 1,200 cc of water prepared in advance are put in the cooking vessel 110, and the control circuit unit 420 of the control unit 400 In order to sufficiently soak the beans, the heating member 250 is heated so as not to exceed 100° C. for 4 minutes during the second heating, and the blade 160 is rotated in the 8-step (26,300 RPM) range of the motor rotation speed of the power generator, Specifically, the pulverization time and cycle of the power generator 270 is different only in that a 15-second drive and a 5-second stop operation are repeatedly performed eight times, and the sieve uses a sieve that filters only particles of 40 mesh or less.

As shown in Table 3 above, the soft tofu made according to the preferred embodiment 7 of the present invention was 370 g, the amount of okara was 406 g, and the taste of the sun tofu was confirmed to be fragrant.

<Sundum tofu Example 8>

Preferred embodiment 8 of the present invention is the same as that of preferred embodiment 6 of the present invention, except that 180 g of dried beans and 1,200 cc of water prepared in advance are put in the cooking vessel 110, and the control circuit unit 420 of the control unit 400 In order to sufficiently soak the beans, the heating member 250 is heated so as not to exceed 100° C. for 4 minutes during the second heating, and the blade 160 is rotated in the 8-step (26,300 RPM) range of the motor rotation speed of the power generator, Specifically, the pulverization time and cycle of the power generator 270 is different only in that a 15-second drive and a 5-second stop operation are repeatedly performed eight times, and the sieve uses a sieve that filters only particles of 40 mesh or less.

As shown in Table 3 above, the soft tofu made by the preferred embodiment 8 of the present invention was 421 g, the amount of okara was 426 g, and it was confirmed that the taste of the sun tofu was savory.

<Sundum tofu Example 9>

Preferred Embodiment 9 of the present invention is the same as that of Embodiment 6 of the present invention, except that 180 g of dried beans and 1,200 cc of water prepared in advance are put in the cooking vessel 110, and the control circuit unit 420 of the control unit 400 In order to sufficiently soak the beans, the heating member 250 is heated so as not to exceed 100° C. for 4 minutes during the second heating, and the blade 160 is rotated in the 8-step (26,300 RPM) range of the motor rotation speed of the power generator, Specifically, the pulverization time and cycle of the power generator 270 is different only in that a 15-second drive and a 5-second stop operation are repeatedly performed 10 times, and the sieve uses a sieve that filters only particles of 40 mesh or less.

As shown in Table 3 above, the soft tofu made according to the preferred embodiment 9 of the present invention was 442 g, and it was confirmed that the taste of the sun tofu was savory.

<Sundum tofu Example 10>

A tenth preferred embodiment of the present invention is the same as a sixth preferred embodiment of the present invention, 180 g of dried beans and 1,200 cc of water prepared in advance are put in the cooking vessel 110, and the control circuit unit 420 of the control unit 400 is In order to sufficiently soak the beans, the heating member 250 is heated so as not to exceed 100° C. for 4 minutes during the second heating, and the blade 160 is rotated in the 8-step (26,300 RPM) range of the motor rotation speed of the power generator, specifically As a result, the grinding time and cycle of the power generator 270 is different in that the 15-second driving and 5-second stopping operations are repeatedly performed 10 times, and the sieve uses a sieve that filters only particles of 30 mesh or less.

As shown in Table 3 above, the amount of soft tofu made by the 10 preferred embodiment of the present invention is 491 g, and because a 30-mesh sieve is used, the amount of bean curd can be reduced to 386 g, but the grains of the soft tofu are large, so the rough taste is confirmed Could.

<Sundum tofu Example 11>

The eleventh preferred embodiment of the present invention is the same as the sixth preferred embodiment of the present invention, except that 180 g of dried beans and 1,200 cc of water prepared in advance are put into the cooking container 110, and the control circuit unit 420 of the control unit 400 is In order to sufficiently soak the beans, the heating member 250 is heated so as not to exceed 100° C. for 4 minutes during the second heating, and the blade 160 is rotated in the 8-step (26,300 RPM) range of the motor rotation speed of the power generator, Specifically, the pulverization time and cycle of the power generator 270 is different only in that a 15-second drive and a 5-second stop operation are repeatedly performed 10 times, and the sieve uses a sieve that filters only particles of 40 mesh or less.

As shown in Table 3 above, the soft tofu made according to the preferred embodiment 11 of the present invention was 442 g, the amount of okara was 564 g, and it was confirmed that the taste of the sun tofu was savory.

<Sundum tofu Example 12>

Preferred embodiment 12 of the present invention is the same as preferred embodiment 6 of the present invention, except that 180 g of dried beans and 1,200 cc of water prepared in advance are put in the cooking container 110, and the control circuit unit 420 of the control unit 400 is In order to sufficiently soak the beans, the heating member 250 is heated so as not to exceed 100° C. for 4 minutes during the second heating, and the blade 160 is rotated in the 8-step (26,300 RPM) range of the motor rotation speed of the power generator, Specifically, the pulverization time and cycle of the power generator 270 is different only in that a 15-second drive and a 5-second stop operation are repeatedly performed 10 times, and the sieve uses a sieve that filters only particles of 30 mesh or less.

As shown in Table 3 above, the soft tofu made according to the preferred embodiment 12 of the present invention is 482 g, and since a 30 mesh sieve is used, the amount of okara can be reduced to 342 g, but the grain of the soft tofu is large, so the rough taste is confirmed Could.

<Sundubu Example 13>

Preferred embodiment 13 of the present invention is the same as preferred embodiment 6 of the present invention, except that 180 g of dried beans and 1,600 cc of water prepared in advance are put in the cooking vessel 110, and the control circuit unit 420 of the control unit 400 In order to sufficiently soak the beans, the heating member 250 is heated so as not to exceed 100° C. for 4 minutes during the second heating, and the blade 160 is rotated in the 8-step (26,300 RPM) range of the motor rotation speed of the power generator, Specifically, the pulverization time and cycle of the power generator 270 is different only in that a 15-second drive and a 5-second stop operation are repeatedly performed 10 times, and the sieve uses a sieve that filters only particles of 30 mesh or less.

As shown in Table 3 above, the soft tofu made by the 13 preferred embodiment of the present invention is 554 g, and the amount of okara was 540 g. Since 1,600cc of water was added, it was confirmed that the soybean water overflowed during the grinding process.

<Sundum tofu Example 14>

Preferred embodiment 14 of the present invention is the same as preferred embodiment 6 of the present invention, except that 200 g of dried beans and 1,500 cc of water prepared in advance are put in the cooking container 110, and the control circuit unit 420 of the control unit 400 In order to sufficiently soak the beans, the heating member 250 is first heated so as not to exceed 100° C. for 4 minutes during the second heating, and steam is supplied to the inside of the cooking vessel 110 through a pair of spray nozzles 170. Then, the heating member 250 is heated a second time so as not to exceed 100° C. for 4 minutes, and steam is supplied to the inside of the cooking vessel 110 through a pair of spray nozzles 170, and wait 10 minutes again. After that, the heating member 250 is heated tertiarily so as not to exceed 100° C. for 2 minutes, and steam is supplied to the inside of the cooking vessel 110 through a pair of spray nozzles 170, and the blade 160 is cut. The motor rotation speed of the power generator is rotated in the range of 8 steps (26,300 RPM). Specifically, the grinding time and cycle of the power generator 270 is 15 seconds of driving and 5 seconds of stopping 10 times repeatedly, and the sieve is 30 mesh. The only difference is that a sieve that filters out only the following particles is used.

As shown in Table 3 above, the soft tofu made according to the preferred embodiment 14 of the present invention is 573 g, the amount of okara was 344 g, and since a 30 mesh sieve is used, the soft tofu particles are large and have a rough taste. , it was confirmed that the soybean water overflowed during the grinding process because 1,500cc of water was added.

<Sundubu Example 15>

Preferred Example 15 of the present invention is the same as Preferred Example 14 of the present invention, except that 200 g of dried beans prepared in advance and 1,300 cc of water are used.

As shown in Table 3 above, the soft tofu made according to the preferred embodiment 15 of the present invention is 535 g, and the amount of okara was 341 g, and since a 30 mesh sieve was used, the soft tofu particles were large and rough taste was confirmed. Could.

<Sundubu Example 16>

Preferred embodiment 16 of the present invention is the same as preferred embodiment 14 of the present invention, except that 200 g of dried beans and 1,300 cc of water prepared in advance are used, and the control circuit unit 420 of the control unit 400 performs the secondary operation for 4 minutes. After the waiting time of 13 minutes has elapsed after heating, the heating member 250 is heated so as not to exceed 100° C. for 2 minutes, and steam is continuously generated through a pair of injection nozzles 170 and heated for the third time, the blade 160 The only difference is that it can be rotated in the range of 8 motor rotation speeds (26,300 RPM).

As shown in Table 3 above, the soft tofu made according to the preferred embodiment 16 of the present invention was 585 g, and the amount of okara was 336 g. Could.

<Sundum tofu Example 17>

Preferred embodiment 17 of the present invention is the same as preferred embodiment 14 of the present invention, except that 200 g of dried beans and 1,300 cc of water are used, and the control circuit unit 420 of the control unit 400 performs secondary heating for 4 minutes After the waiting time of 10 minutes has elapsed, the heating member 250 is heated so as not to exceed 100° C. for 2 minutes, and steam is continuously generated through a pair of spray nozzles 170 and heated for the third time, the blade 160 is cut The only difference is that the motor can be rotated within the range of 8 steps (26,300 RPM).

As shown in Table 3 above, the soft tofu made according to the preferred embodiment 17 of the present invention was 507 g, the amount of okara was 435 g, and the taste of the soft tofu was fragrant and soft, and because a 40 mesh strainer was used. It was confirmed that the soft tofu particles were finer than when using a 30 mesh sieve.

The soft tofu made in Examples 6 to 9 described above has a savory taste because it is filtered using 40 mesh, but the total amount of tofu is relatively small. There are relatively many, but there was a disadvantage of having a rough taste because it was filtered using 30 mesh.

However, it was confirmed that the soft tofu made in Example 17 relatively satisfies both the savory taste and softness of the soft tofu and the amount of tofu.

In the above, preferred embodiments of the present invention have been illustrated and described, but the present invention is not limited to the specific embodiments described above, and it is common in the technical field to which the present invention pertains without departing from the gist of the present invention as claimed in the claims. Various modifications may be made by those having the knowledge of, of course, and these modifications should not be individually understood from the technical spirit or perspective of the present invention.

100: container unit 110: cooking container
113: spout 115: crushing projection
120: container base 130: handle part
140: cover 150: connection plug
160: blade 170: spray nozzle
180: upper coupling
200: body 210: housing
220: water tank receiving part 230: pump member
240: water transfer unit 250: heating member
: Combination base 270: Power generator
280: lower coupling 290: plug socket
300: water tank 310: water tank body
320: water bottle cover: water bottle stopper
400: control unit 410: operation panel
420: control circuit unit

Claims (10)

The cooking container 110 is formed in a shape in which the upper part is opened and the lower part is closed so that the food material is input or discharged through the upper part, and it is installed on the bottom of the cooking container 110, and is installed in the inside of the cooking container 110. A container unit including a blade 160 for crushing the input cooking material, and one or more spray nozzles 170 installed on the bottom of the cooking vessel 110 and supplying heated steam to the cooking vessel 110 . (100) and;
a main body 200 having a power generator 270 that is detachably attached to the bottom of the container part 100 and rotates the blade 160 with a preset rotational force;
a water container part 300 for storing water for generating steam therein, which is detachably mounted between the container part 100 and the body part 200;
An operation panel 410 installed inside the main body 200 and having one or more cooking menu buttons and a cooking control button installed on the outer surface of the main body 200, and a user's manipulation of the operation panel 410 Controls the operation of the heating member 250 , controls the operation of the power generator 270 , or controls the operation of the heating member 250 and the power generator 270 according to It is composed of a control unit 400 having a control circuit unit 420 for controlling at the same time;
The operation panel 410 is provided with at least a sundubu button or a dubu button, or a sundubu button and a dubu button together;
When the user puts more than a preset capacity of water in the bucket part 300, puts beans and water of a preset capacity into the cooking container 110, and then selects the soft tofu button or the all-bubble button, the control circuit unit ( 420 heats the heating member 250 until the internal temperature of the cooking vessel 110 reaches a preset temperature to generate steam through the injection nozzle 170 and supply it to the inside of the cooking vessel 110 . and rotating the power generator 270 in a preset rotation speed step range, and repeatedly executing and stopping the power generator 270 at a preset cycle for a preset driving time to produce ground beans A steam-type tofu making device for home use.
According to claim 1,
When the user selects the soft tofu button, the control circuit unit 420 heats the heating member 250 and supplies the steam generated through the injection nozzle 170 into the cooking vessel 110 for the cooking. The inner temperature of the container 110 is heated up to 95 ~ 98 ℃, and then the heating member 250 is heated again so that the steam generated through the injection nozzle 170 is transferred to the inside of the cooking container 110 . Furnace is supplied for 3 to 5 minutes to heat the second time so that the internal temperature of the cooking vessel 110 does not exceed 100 ° C. Then, after waiting for 8 to 15 minutes to soak the heated beans, the heating member 250 The third heating is performed so that the internal temperature of the cooking vessel 110 does not exceed 100° C. by heating the steam generated through the injection nozzle 170 and supplying it to the inside of the cooking vessel 110 for 1 to 3 minutes. and rotating the power generator 270 in the range of 23,000 to 26,300 RPM, and repeatedly executing the power generator 270 for 13 to 17 seconds, and 3 to 7 seconds stopping at a cycle of 8 to 10 times. Household steam-type tofu manufacturing apparatus, characterized in that for manufacturing.
According to claim 1,
When the user selects the all button, the control circuit unit 420 heats the heating member 250 and supplies the steam generated through the injection nozzle 170 into the cooking vessel 110 to provide the The first heating is done until the internal temperature of the cooking vessel 110 reaches 95-98° C., and then the heating member 250 is heated again so that the steam generated through the spray nozzle 170 is heated in the cooking vessel 110 . The heating member 250 ) by heating and supplying the steam generated through the injection nozzle 170 to the inside of the cooking vessel 110 for 1 to 6 minutes so that the internal temperature of the cooking vessel 110 does not exceed 100° C. Heating, rotating the power generator 270 in the range of 20,000 to 23,000 RPM, driving the power generator 270 for 13 to 17 seconds, and repeatedly executing a 3 to 7 second stop operation at a cycle of 8 to 10 times to grind beans Household steam-type tofu manufacturing apparatus, characterized in that for producing water.
The user puts water of a preset capacity into the water tank unit 300 , puts beans and water of a preset capacity into the cooking container 110 , and then the body is detachably coupled to the bottom surface of the cooking container 110 . pressing the soft tofu button or all the tofu buttons provided on the operation panel 410 provided in the unit 200;
The control circuit unit 420 provided in the main body 200 heats the heating member 250 installed at the bottom of the cooking vessel 110 until the internal temperature of the cooking vessel 110 reaches a preset temperature. heating by supplying steam to the inside of the cooking vessel 110 at least once through the injection nozzle 170;
The power generator 270 provided in the main body 200 rotates within a preset rotation speed step range, and the power generator 270 is repeatedly driven and stopped at a preset cycle for a preset driving time. preparing a pulverized product;
separating the soybean powder into soybean water containing okara and protein;
After putting the coagulant of a preset capacity inside the tofu container prepared in advance, the bean water is put into the inside of the tofu container, stirred to mix evenly, and then left at room temperature without moving or shaking for a preset time. Tofu manufacturing method using a home steam type tofu manufacturing apparatus, characterized in that
5. The method of claim 4,
The beans use dry beans, the beans: water is mixed in a volume ratio of 2:13, and the beans and water do not exceed 75 to 85% based on the total volume of the cooking container 110. A method of manufacturing tofu using a steam-type tofu manufacturing device for home use, characterized in that.
5. The method of claim 4,
When the user selects the soft tofu button,
The heating step is
By heating the heating member 250 by the control operation of the control circuit unit 420, the steam generated through the injection nozzle 170 is supplied to the inside of the cooking vessel 110, and the cooking vessel 110 is heated. First heating until the internal temperature is 95 ~ 98 ℃;
By heating the heating member 250, the steam generated through the injection nozzle 170 is supplied to the inside of the cooking vessel 110 for 3 to 5 minutes so that the internal temperature of the cooking vessel 110 is 100° C. Secondary heating so as not to exceed;
After waiting for 8 to 15 minutes to soak the heated beans, the heating member 250 is heated and the steam generated through the spray nozzle 170 is fed into the cooking vessel 110 for 1 to 3 minutes. Tofu manufacturing method using a steam-type tofu manufacturing apparatus for home use, characterized in that it comprises the step of supplying the third heating so that the internal temperature of the cooking vessel (110) does not exceed 100 ℃.
5. The method of claim 4,
When the user selects the all button,
The heating step is
By heating the heating member 250 under the control of the control circuit unit 420 and supplying steam generated through the injection nozzle 170 into the inside of the cooking vessel 110 , the interior of the cooking vessel 110 . First heating to a temperature of 95 ~ 98 ℃;
By heating the heating member 250, the steam generated through the injection nozzle 170 is supplied to the inside of the cooking vessel 110 for 3 to 5 minutes so that the internal temperature of the cooking vessel 110 is 100° C. Secondary heating so as not to exceed;
After waiting for 5 to 8 minutes to soak the heated beans, the heating member 250 is heated and the steam generated through the spray nozzle 170 is fed into the cooking vessel 110 for 1 to 6 minutes. Tofu manufacturing method using a steam-type tofu manufacturing apparatus for home use, characterized in that it comprises the step of supplying the third heating so that the internal temperature of the cooking vessel (110) does not exceed 100 ℃.
5. The method of claim 4,
When the user selects the soft tofu button,
In the step of manufacturing the soybean powder, the power generator 270 is rotated in the range of 23,000 to 26,300 RPM, and the power generator 270 is driven for 13 to 17 seconds, and the 3 to 7 second stop operation is repeatedly performed in 8 to 10 cycles. Tofu manufacturing method using a household steam-type tofu manufacturing apparatus, characterized in that by carrying out with a soybean pulverized product.
5. The method of claim 4,
When the user selects the all button,
The soybean pulverized product manufacturing step,
The power generator 270 is rotated in the range of 20,000 to 23,000 RPM, and the power generator 270 is driven for 13 to 17 seconds and the stop operation for 3 to 7 seconds is repeatedly performed at a cycle of 8 to 10 times to produce a soybean pulverized product Tofu manufacturing method using a home steam type tofu manufacturing apparatus, characterized in that
5. The method of claim 4,
The coagulant uses magnesium chloride or GDL (Glucono-Delta-Lactone: glucono delta lactone), and the control circuit unit 420 controls the soybean water to maintain at least 85 ℃ or higher when the coagulant is added. A method of manufacturing tofu using a home steam type tofu manufacturing device.

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