KR970019925A - Manufacturing method of healthy beverage using pure soybean and manufacturing method of food raw material - Google Patents

Manufacturing method of healthy beverage using pure soybean and manufacturing method of food raw material Download PDF

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KR970019925A
KR970019925A KR1019970005179A KR19970005179A KR970019925A KR 970019925 A KR970019925 A KR 970019925A KR 1019970005179 A KR1019970005179 A KR 1019970005179A KR 19970005179 A KR19970005179 A KR 19970005179A KR 970019925 A KR970019925 A KR 970019925A
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South Korea
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soybean
pure
soybeans
tank
pure water
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KR1019970005179A
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Korean (ko)
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KR100229251B1 (en
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김대성
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문양주
김대성
홍학식
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Priority to KR1019970005179A priority Critical patent/KR100229251B1/en
Publication of KR970019925A publication Critical patent/KR970019925A/en
Priority to KR1019990019652A priority patent/KR100229252B1/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

본 발명은 음료수 제조시 흔히 첨가제로 사용하는 방부제나 기타 그 어떠한 화학 첨가제도 사용하지 않고 순수한 순콩 만을 원재료로 하여 음료수를 제조하며 부수적으로 만들어지는 콩분말을 빵이나 과자의 재료로 사용할 수 있는 것으로 콩알껍질을 벗겨낸 순콩을 압력 착유기로 압출 10%∼14%정도 유지를 뽑아낸후의 콩가루 두박을 모아 가로, 세로 lcm 내에 300∼400개 정도의 구멍으로 된 그름망(網)을 사용한 정제분쇄기에 투입 분쇄하여 콩분말로 만든후 지하 천연수를 여과한 순정수를 콩분말 대 순정수 혼합비율을 1:13∼17배 정도로 혼합되게 제1호탱크인 믹서탱크에 투입후 약 10℃∼25℃ 정도의 온도로 약 3∼5시간정도 지속적으로 열을 가하면서 원심분리기를 이용 콩분말과 순정수의 혼합시 발생되는 콩찌꺼기는 순정수와 분리시켜 원심분리기 밖으로 걸러내며 다시 제2호 믹서탱크에 콩찌꺼기를 분리한 순정수 콩원액을 투입하여 70℃∼90℃ 정도의 열을 가하면서 3∼5시간 정도 혼합하여 초기 발효를 시킨 반제품 콩원액을 제3호탱크 인 믹서탱크에 재투입 90℃∼110℃ 정도 열을 가하면서 약 4∼5시간 정도 혼합하여 제4호탱크인 냉각탱크에 투입 후 콩원액의 온도가 5℃∼12℃ 사이의 온도로 냉각하여 활성탄여과기를 통해 콩원액을 여과하며 냉각된 콩원액을 2-3시간내에 진공포장하여서 됨을 특징으로한 순콩을 이용한 건강음료 제조방법.The present invention can be used to produce beverages using only pure pure soybeans as raw materials without using preservatives or any other chemical additives commonly used as additives in the production of beverages, soybean powder can be used as a material of bread or confectionery. Peeled pure soybeans were extruded 10% to 14% of oil with a pressure milking machine, and the bean flours were collected and put into a refiner using a net of 300 to 400 holes in a horizontal and vertical length of 1 cm. After pulverization, it is made into soybean powder, and the pure water filtered through underground natural water is mixed into soybean powder-to-pure water mixing ratio 1: 13 ~ 17 times in the mixer tank which is No.1 tank, about 10 ℃ ~ 25 ℃ Using a centrifuge while continuously heating at a temperature of about 5 to 5 hours, the bean residues generated when mixing soybean powder and pure water are separated from the pure water. The pure water soybean solution from which bean residue was separated was added to the No. 2 mixer tank again, and mixed with it for about 3 to 5 hours while applying heat of about 70 ° C to 90 ° C. Re-inject the mixing tank for about 4 to 5 hours while applying 90 ℃ ~ 110 ℃ of heat to the mixer tank of the tank and add it to the cooling tank of No.4 tank. Method for producing a healthy beverage using pure soybeans, which is cooled and filtered through the activated carbon filter soybean juice and vacuum cooled soybean juice in 2-3 hours.

Description

순콩을 이용한 건강음료 제조방법 및 식품원료의 제조방법Manufacturing method of healthy beverage using pure soybean and manufacturing method of food raw material

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

제1도는 본 발명의 제조공정 계통도.1 is a manufacturing process flow diagram of the present invention.

Claims (9)

콩알껍질 벗겨낸 순콩을 압력 착유기로 압출 10%∼14% 정도 유지를 뽑아낸후의 콩가루 두박을 가로, 세로 1cm 내에 300∼400개 정도의 구멍으로 된 그름망(網)을 사용한 정제분쇄기에 투입 분쇄하여 콩분말로 만든후 지하 천연수를 여과한 순정수를 콩분말 대 순정수 혼합비율을 1:13∼17배 정도로 혼합되게 제1호탱크인 믹서탱크에 투입후 약 10℃∼25℃ 정도의 온도로 약 3∼5시간정도 지속적으로 열을 가하면서 원심분리기를 이용 콩분말과 순정수의 혼합시 발생되는 콩찌꺼기는 순정수와 분리시켜 원심분리기 밖으로 걸러내며 다시 제2호 믹서탱크에 콩찌꺼기를 분리한 순정수 콩원액을 투입하여 70℃∼90℃ 정도의 열을 가하면서 3∼5시간 정도 혼합하여 초기 발효를 시킨 반제품 콩원액을 제3호탱크 인 믹서탱크에 재투입 90℃∼110℃ 정도 열을 가하면서 약 4∼5시간 정도 혼합하여 제4호탱크인 냉각탱크에 투입후 콩원액의 온도가 5℃∼12℃사이의 온도로 냉각하여 활성탄여과기를 통해 콩원액을 여과하며 냉각된 콩원액을 2∼3시간내에 진공포장하여서 됨을 특징으로 한 순콩을 이용한 건강음료 제조방법.Peeled peeled soybeans are extruded with a pressure milking machine and extracted by 10% to 14% of oil, and then fed into a refinery grinder using a grout net of about 300 to 400 holes in 1 cm across. After making soybean powder, the pure water filtered through underground natural water was mixed into the mixing tank of No.1 tank so that the mixing ratio of soybean powder to pure water is 1: 13 ~ 17 times and it was about 10 ℃ ~ 25 ℃. Soybeans generated when mixing soybean powder and pure water using a centrifuge while heating continuously for about 3 to 5 hours at a temperature are separated from pure water and filtered out of the centrifuge. The pure soybean stock solution was separated, and the raw product soybean stock solution, which was initially fermented by mixing for about 3 to 5 hours while applying heat of about 70 ° C. to 90 ° C., was re-injected into the mixer tank 90 ° C. About 4 degrees while heating After mixing for about 5 hours, the soybean solution is cooled to a temperature between 5 ° C and 12 ° C after cooling into No. 4 tank, and the soybean solution is filtered through an activated charcoal filter. Healthy beverage manufacturing method using pure soybeans, characterized in that the vacuum packaging in. 제1항에 있어서, 순콩의 콩알껍질을 벗겨내어 사용함을 특징으로한 순콩을 이용한 건강음료 제조방법.The method of claim 1, wherein the soybean peel of the soybean is peeled off and used. 제1항에 있어서, 순콩에서 10%∼l4% 정도 유지를 뽑아낸 콩원료를 사용함을 특징으로한 순콩을 이용한 건강음료 제조방법.The method for producing a healthy beverage using pure beans according to claim 1, wherein the raw soybean is extracted from about 10% to about 4% of the raw soybeans. 제1항에 있어서, 순콩에서 유지 추출후 모여지는 콩가루 두박을 가로, 세로 1cm 내에 300∼400개 정도의 구멍으로 된 그름망(網)을 사용한 정제분쇄기에 투입하여 콩가루 두박을 미세한 콩분말로 분쇄함을 특징으로한 순콩을 이용한 건강음료 제조방법.The soybean meal is pulverized into fine soybean powder by putting a soybean meal of soybeans extracted from pure soybeans into a tablet grinder using a sieve of 300 to 400 holes within 1 cm in length and length. Healthy drink manufacturing method using pure soybeans characterized in that. 제1항에 있어서, 콩분말과 희석하는 물을 지하천연수를 활성탄여과기로 정류한 순정수를 사용함을 특징으로한 순콩을 이용한 건강음료 제조방법.The method of claim 1, wherein the pure powdered water obtained by rectifying underground natural water with activated carbon filter is used for diluting soybean powder. 제1항에 있어서, 콩원액이 활성탄여과기로 여과되면서 우유빛과 밀크색상인 유황백색(乳黃白色)의 색깔을 제거하여 약간 노란색상을 띈 맑은색인 담황청색(淡黃淸色) 상태로 변환됨을 특징으로 한 순콩을 이용한 건강음료 제조방법.According to claim 1, the soybean juice is filtered through an activated carbon filter to remove the milky milk and milky white color (乳 黃 白色) color to a slightly yellow to a clear pale yellow blue (淡黃 淸 色) state Health drink manufacturing method using pure soybeans, characterized in that. 제1항에 있어서, 추출된 콩원액을 청구항 7과 같이 활성탄여과기를 통한 여과과정을 그치지 않고 순콩으로 빛을 띄고 있는 우유빛과 밀크색상인 유황백색(乳黃白色)의 색깔을 띄게 됨을 특징으로한 순콩을 이용한 건강음료 제조방법.The method of claim 1, wherein the extracted soybean juice is not the filtration through the activated carbon filter as shown in claim 7, characterized in that the milky and milky color of sulfur white (빛 黃 白色) that is shining with pure soybeans Health drink manufacturing method using a pure soybean. 제3항에 있어서. 순콩에서 10%∼14%정도 뽑아낸 유지를 콩기름으로 사용함을 특징으로한 순콩을 이용한 식품원료의 제조방법.The method of claim 3. A method for producing a food raw material using pure beans, characterized by using 10% to 14% extracted from pure beans as soybean oil. 제1항에 있어서, 원심분리기에서 혼합되어진 콩원액과 순정수가 분리되는 과정에서 발생하는 잔류 콩찌꺼기인 콩분말은 곧바로 건조과정을 거쳐 빵이나 과자원료로 사용함을 특징으로한 순콩을 이용한 식품원료의 제조방법.The method of claim 1, wherein the soybean powder, which is a residue of the soybeans produced in the process of separating the soybean juice and pure water separated in the centrifuge, is used immediately as a bread or confectionery raw material through the drying process. Manufacturing method. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019970005179A 1997-02-20 1997-02-20 Health beverage from beans KR100229251B1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
KR1019970005179A KR100229251B1 (en) 1997-02-20 1997-02-20 Health beverage from beans
KR1019990019652A KR100229252B1 (en) 1997-02-20 1999-05-26 Completeness Beans Turning To Account Food Raw Materials Manufacture An Infalhble Law

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KR1019970005179A KR100229251B1 (en) 1997-02-20 1997-02-20 Health beverage from beans

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* Cited by examiner, † Cited by third party
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KR100422382B1 (en) * 2001-02-28 2004-03-10 최영성 Manufacturing Method for Softened Soy Cake
CN103767029A (en) * 2014-01-24 2014-05-07 江苏谷全生物科技有限公司 Preparation method of high-fiber beverage

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