PROCESSING SEEDS INTO A PASTE-LIKE FOOD PRODUCT

A method for processing seeds into a paste-like food product in one single mixer unit, the method including providing the seeds into the mixer unit; adding liquid to the seeds; heating the seeds to a predetermined temperature, to thereby soften the seeds; and mixing the seeds into a paste to thereby obtain the paste-like food product. 1. A method for processing seeds into a paste-like food product in one single mixer unit , the method comprising:providing the seeds into the mixer unit,adding liquid to the seeds,heating the seeds to thereby soften the seeds, andmixing the seeds into a paste to thereby obtain the paste-like food product.2. The method according to claim 1 , comprising:adding food ingredients to the seeds, andmixing the food ingredients with the seeds to thereby obtain the paste-like food product.3. The method according to claim 1 , wherein:the mixing of the seeds comprises running the mixer unit at a first operational speed so that the seeds are mixed into a paste,the mixing of the seeds comprises, after the seeds are mixed into a paste, running the mixer unit at a second operational speed to thereby obtain the paste-like food product, andthe second operational speed is higher than the first operational speed, so that a higher shear is provided by the mixer unit when running the mixer unit at the second operational speed as compared to running the mixer unit at the first operational speed.4. The method according to claim 1 , wherein the seeds are beans or peas.5. The method according to claim 1 , wherein the seeds are dry when provided into the mixer unit.6. The method according to claim 1 , wherein the seeds comprise less than 30 wt % water when provided into the mixer unit.7. The method according to claim 1 , wherein the seeds have been soaked less than 1 hour claim 1 , when provided into the mixer unit.8. The method according to claim 1 , wherein the heating comprises heating the seeds to a temperature within the range of 60° C. to 120° C.9. The ...

DGAT GENES FOR INCREASED SEED STORAGE LIPID PRODUCTION AND ALTERED FATTY ACID PROFILES IN OILSEED PLANTS

Polynucleotide sequences encoding diacylglycerol acyltransferase genes and the use of these acyltransferases for increased seed storage lipid production and altered fatty acid profiles in oilseed plants are disclosed. Transgenic soybean seed having increased total fatty acid content of at least 20% and altered fatty acids when compared to the total fatty acid content of non-transgenic, null segregant soybean seed are described. Methods for increasing the total fatty acid content of a soybean seed by at least 20% include steps of transformation and selection. 1. A transgenic soybean seed having increased total fatty acid content of at least 20% and an increased protein content when compared to the total fatty acid content of a non-transgenic , null segregant soybean seed , wherein the seed comprises at least one recombinant construct having at least one diacylglycerol acyltransferase (DGAT) sequence and a construct downregulating galactinol synthase (GAS) activity wherein the DGAT sequence and the GAS construct can be in the same recombinant construct or in separate recombinant constructs.2Yarrowia. The transgenic soybean seed of further wherein the DGAT sequence is a DGAT sequence.3. The transgenic soybean seed of claim 1 , wherein the DGAT sequence is a DGAT1.4. The transgenic soybean seed of claim 1 , wherein the DGAT sequence is a DGAT2.5. The transgenic soybean seed of claim 1 , wherein the transgenic soybean seed has reduced soluble carbohydrate content when compared to the soluble carbohydrate content of the non-transgenic claim 1 , null segregant soybean seed.6. The transgenic soybean seed of claim 5 , wherein the soluble carbohydrate content is at least one selected from the group of stachyose and raffinose.7. A method for increasing the total fatty acid and protein content of a soybean seed comprising:(a) transforming at least one soybean cell with at least one recombinant construct having at least one diacylglycerol acyltransferase (DGAT) sequence and a ...

Hummus-Like Food and Production Method Therefor

A hummus-like food has a base; the base has sake lees and has soy pulp and/or ground soybeans; fractional water content of the base is within a range that is 30% to 95%; and a wt % ratio of the sake lees to the soy pulp and/or ground soybeans present within solids content of the base is within a range that is 80:20 to 5:95. 1. A hummus-like food having a base;wherein the base comprises sake lees and soy matter;wherein fractional water content of the base is within a range that is 30% to 95%; andwherein a wt % ratio of the sake lees to the soy matter present within solids content of the base is within a range that is 80:20 to 5:95.2. The hummus-like food according to whereinthe fractional water content of the base is within a range that is 70% to 90%; andthe wt % ratio of the sake lees to the soy matter present within the solids content of the base is within a range that is 65:35 to 10:90.3. The hummus-like food according to whereinthe wt % ratio of the sake lees to the soy matter present within the solids content of the base is within a range that is 50:50 to 30:70.4. The hummus-like food according to whereinthe wt % ratio of the sake lees to the soy matter present within the solids content of the base is 40:60.5. The hummus-like food according to further comprising food oil;wherein content of the food oil as a fraction of overall weight is within a range that is 20% to 40%.6. The hummus-like food according to further comprising tahini (sesame paste) and a tartness-imparting substance.7. The hummus-like food according to whereinthe hummus-like food does not contain chickpeas that have been made into a paste.8. A production method for a hummus-like food claim 1 , the production method comprising:an operation in which sake lees are heated and agitated;an operation in which the sake lees are kneaded with soy matter, and fractional water content is adjusted so as to be within a range that is 30% to 95%, to produce a base; andan operation in which food oil is kneaded ...

METHOD OF MAKING A FRESH PACKED PRESERVATIVE-FREE HUMMUS HAVING IMPROVED SHELF LIFE

A traditional method for making, pasteurizing and packaging preservative-free, fresh food product comprising chickpeas, such as hummus, that involves a continuous process in which the temperature does not deviate more than 50° C. from the cooking step until just prior to packaging. In one embodiment, the method comprises cooking the chickpeas from 110° C. to 125° C. while under pressure, which is followed by adding raw ingredients to the cooked chickpeas at a temperature ranging from 75° C. to 85° C., which is immediately followed by a pasteurization at approximately 75° C. Only after this pasteurization step is the temperature reduced in a multi-step cooling process. The as-made, fresh and preservative-free food product comprising chickpeas, such as hummus, is packaged into containers by transferring the finished food product that is maintained at a temperature ranging from 5° C. to 10° C. to a container, and vacuum sealing the container with a top sealing layer, wherein the packaged, fresh and preservative-free food product comprising chickpeas, such as hummus, exhibits total yeast and mold counts of less than 10 CFU/g at least 28 days after it is produced when stored at 2° C. to 8° C. 1. A method of making a fresh packed , preservative-free food product comprising chickpeas , said method comprising:placing chickpeas that have been previously soaked in water in a vessel configured to cook and blend said chickpeas;cooking the chickpeas in water for less than one hour at a temperature ranging from 110° C. to 125° C. while under pressure, to form cooked chickpeas;depressurizing and cooling the vessel to a temperature ranging from 75° C. to 85° C.;adding raw ingredients to the depressurized vessel and mixing said raw ingredients with the cooked chickpeas at a temperature ranging from 75° C. to 85° C. to form a cooked food product;pasteurizing the cooked food product in said vessel by holding the temperature of the vessel at approximately 75° C. for a time ranging from ...

CHICKPEA FOOD COMPOSITION AND PREPARATION PROCESS

Disclosed herein is a chickpea flour-based composition, comprising: a) chickpea flour; b) butter, oil or shortening; c) sugar or a sweetener; d) maple syrup; d) one or more flavoring agents; and e) one or more varieties of nuts and a process for preparing a chickpea flour-based composition. 1. A chickpea flour-based composition , comprising: a) chickpea flour; b) butter , oil or shortening; c) sugar or a sweetener; d) maple syrup; d) one or more flavoring agents; and e) one or more varieties of nuts.2. The chickpea flour-based composition of claim 1 , comprising:a) between about 25% to about 35% of the chickpea flour by weight;b) between about 10% to about 22% of the butter, oil or shortening by weight;c) between about 5% to about 15% of the sugar or a sweetener by weight;d) between about 2% to about 8% of the maple syrup;e) between about 1% to about 6% of the one or more flavoring agents; andf) between about 25% to about 35% of the one or more varieties of nuts by weight, wherein the total percent by weight is equal to 100%.3. The chickpea flour-based composition of claim 1 , comprising:a) between about 29% to about 31% of the chickpea flour by weight;b) between about 14% to about 18% of the butter, oil or shortening by weight;c) between about 8% to about 12% of a granulated white sugar or brown sugar by weight;d) between about 4% to about 7% of the maple syrup;e) between about 2% to about 5% of the one or more flavoring agents; andf) between about 29% to about 31% of the one or more varieties of nuts by weight, wherein the total percent by weight is equal to 100%.4. The chickpea flour-based composition of claim 1 , comprises 500 ml of chickpea flour; 300 ml of shortening; 300 ml of granulated white sugar or brown sugar; 200 ml of maple syrup; and 500 ml of one or more varieties of nuts.5. The chickpea flour-based composition of claim 1 , comprises 500 ml of chickpea flour; 300 ml of butter; 300 ml of granulated white sugar or brown sugar; 200 ml of maple syrup; ...

TOFU PRESS AND METHOD OF REMOVING LIQUID FROM TOFU

Tofu is typically sold saturated in liquid, and in order for the tofu to take on a desired flavour, the liquid content of the tofu must first be reduced. The present invention provides a method of reducing the liquid content of tofu and a tofu press , comprising: a tray for receiving tofu therein; a pressure member for applying pressure to the tofu within the tray ; and a toggle latch releasably coupleable between the tray and the pressure member such that pressure is applied to the tofu within the tray by the pressure member 1. A tofu press , comprising:a tray for receiving tofu therein;a pressure member for applying pressure to the tofu within the tray; anda toggle latch releasably coupleable between the tray and the pressure member such that pressure is applied to the tofu within the tray by the pressure member.2. The tofu press of claim 1 , wherein the toggle latch comprises:an arm pivotally connected to at least one of the tray and the pressure member;a latch member, connected to the other of the at least one of the tray and the pressure member; anda linkage, connected to the arm and releasably connectable to the latch member to allow coupling of the tray and the pressure member.3. The tofu press of claim 2 , wherein the toggle latch is configured such that:with the arm in a first position, the linkage is releasably connectable to the latch member; androtational movement of the arm from the first position to a second position causes a tension in the linkage such that release from the latch member is prohibited.4. The tofu press of claim 3 , wherein the toggle latch is further configured such that rotational movement of the arm from the second position to a third position between the first and second positions causes the tension in the linkage to increase such that the linkage substantially maintains the arm in the second position.5. The tofu press of claim 2 , wherein the linkage comprises an elastic material.6. The tofu press of claim 2 , wherein the linkage ...

SOYBEAN MILK MACHINE OF RAPID PULPING

A self-cooked soybean milk machine comprises a base, a control unit, a grinding cooked device, grinding blades inside the grinding cooked device, a motor driving the grinding blades to rotate, and a preheat device. The motor and/or the grinding cooked device are/is installed on the base, with the motor electrically connected with the control unit. When the soybean material and water are blended in the grinding cooked device and is grinded into seriflux/paste, the seriflux/paste is heated and cooked by heat produced by the friction between the seriflux/paste, the grinding blades and the grinding cooked device. The design of the grinding cooked device with a high grinding and cooking efficiency allows the self-cooked soybean milk machine to reduce the pulping time and to produce the pulp in five minutes. 1. A rapid soybean milk making soybean milk maker comprisinga base and a control unit;a crushing cutter;a motor driving the crushing cutter;a heating unit electrically connected to the control unit; anda crushing and cooking device; and, whereinthe motor and the crushing and cooking device are provided on the base,the motor is electrically connected to the control unit,the crushing cutter is located in the crushing and cooking device, and the heating unit is configured to preheat water, such that when a material is mingled with the preheated water in the crushing and cooking device and is crushed by the crushing cutter into seriflux or mud or paste, heat is generated by frictions between the seriflux or mud or paste and the crushing cutter, and between the seriflux or mud or paste and the crushing and cooking device, wherein the generated heat further increases the temperature of the seriflux, mud or paste to a second temperature, by which the soybean milk is prepared,the crushing and cooking device has a volume of 50-1000 milliliters, and a diameter of a sphere having a volume equal to that of the crushing and cooking device is D, a diameter of a rotation plane of ...

a bean curd machine using sproutedpeanuts

The present invention relates to a device for manufacturing germination peanut tofu, which is to manufacture tofu in a big restaurant or in a traditional market and provide the tofu to a general consumer. Specifically, the device for manufacturing germination peanut tofu manufactures the tofu by grinding, boiling, and forming sprouts of peanuts when the peanuts are slightly germinated as the peanuts are soaked for about two days so that all processes of grinding, boiling, and forming can be completed in a series of processes to manufacture the tofu. The device for manufacturing germination peanut tofu comprises a boiling device (20), a control unit (100), and a warning signal output unit (1000). The boiling device (20) includes: a nozzle (23) spraying steam supplied from a boiler on the bottom of a cylindrical boiling pan (21); a discharge pipe installed at the center of the bottom surface; a temperature sensor (27) sensing the temperature of the inside and installed at a predetermined part of an outer wall; a branch pipe (24) installed at the predetermined part of a pipe (29) connecting the boiler and the boiling pan (21); and a calcium container (25) installed at an end. The control unit (100) determines whether a result of the temperature sensor is out of a standard range. The warning signal output unit (1000) outputs a warning signal when the temperature of the inside of the housing is out of the standard range as a determination result of the control unit.

Edible compositions containing vegetable proteins and foods prepared therefrom

본 발명은 식품성 단백질과 곡류 분말 및 콩분말로 이루어지는 조성물 및 그것을 이용한 식품에 관한 것으로, 본 발명의 조성물의 조성은 바람직하게는 식물성 단백질 50-100중량부, 곡류 분말 70-90중량부 및 콩분말 10-30중량부이다.

Food containing vegetable protein

Edible composition contains 50-100wt% of vegetable albumin, 70-90wt% of grain powder such as rice, buckwheat or barley and 10-30wt% of soybean powder.

Automatic Tofu Maker

본 고안은 자동두부제조기에 관한 것으로서, 더욱 상세하게는 가정에서 편리하게 두부를 제조할 수 있는 자동두부제조기를 얻기 위한 것인 바, The present invention relates to an automatic tofu maker, and more particularly, to obtain an automatic tofu maker that can conveniently prepare tofu at home, 일정량의 물과 콩을 투입하는 투입구와 모터 축에 연결된 내측 회전축은 회전날이 연결되고, 외측에 연결 구성된 고정날과 히터와, 상부에 연결된 콩비지 거름 탈수통과 외부통으로 구성된 콩파쇄 및 콩비지걸름부와; 상기 콩파쇄 및 콩비지걸름부애서 걸러진 콩액이 사이폰배출관을 통해 순두부통에 모아지고, 상부에 간수입구로 일정 간수가 투입되어 순두부가 형성되도록 구성하고, Inlet for inputting a certain amount of water and beans and the inner rotary shaft connected to the motor shaft is connected to the rotating blade, the fixed blade and the heater connected to the outside, the bean crushed manure dehydration container and the outer cylinder connected to the upper and ; The soybean pulverized and soybean crushed soybean juice is collected by the siphon discharge pipe is collected in the soft tofu container, a certain water is put into the liver water inlet to the top to form a tofu, 모터축에 연결된 순두부통을 회전되도록 구성하고, 상부의 뚜껑부의 온/오프가 되도록 모터 축에 연결되고, 하부에 상하로 이동하도록 하여 압착탈수 하도록 연결된 모터 축을 포함한 두부성형틀과; 저면에 물을 집수하는 물배출통과; 상기 각부와 구동부를 제어하는 제어부를 포함하여 구성함으로서, A head molding frame including a motor shaft configured to rotate the soft head tube connected to the motor shaft, the motor shaft connected to the motor shaft to be turned on / off of the upper lid, and connected to the bottom to move up and down; A water discharge container collecting water on the bottom; By including a control unit for controlling the respective parts and the drive unit, 손쉽게 두부를 제조할 수 있는 뛰어난 효과가 있다. There is an excellent effect that can be easily prepared tofu.

Manufacturing method of whole soybean curd

본 발명은 초미세 생대두분말(MFS)을 이용하여 단백질 중합효소인 TGase만을 사용하여 콩의 모든 영양성분을 포함하면서 맛이 우수하며 조직감이 개선된 전두부를 제조할 수 있는 전두부 제조방법에 관한 것이다. The present invention relates to a method for manufacturing a whole bean curd, which can be prepared using an ultrafine raw soybean powder (MFS) using only protein polymerase TGase, which includes all the nutritional components of soybean, and has excellent taste and improved texture. .

A manufacturing process of a bean curd for using a rice

본 발명은 쌀을 이용한 두부 제조방법에 관한 것으로, 두부 한판의 양을 기준으로 대략 5kg인 총중량 대비 70-75wt％의 콩과 30-35wt％의 볶은쌀을 불리되 콩의 경우 8-12시간 정도 물에서 불려줌과 더불어 볶은쌀의 경우 2시간 정도 불려주고, 불려진 콩과 볶은쌀을 혼합한 상태로 분쇄기에 투입하여 미세한 상태로 갈아주며, 분쇄된 콩과 볶은쌀의 혼합물에 거품을 억제시키는 소포제 15g과 물 60g을 투입하여 골고루 섞어주고, 상기와 같이 혼합된 재료를 여과기에 통과시켜 비지를 걸러낸 후, 여기서 남겨진 볶은쌀/두유를 80-99℃의 열을 가하여 끓여주며, 가열된 볶은쌀/두유에 응고제인 염화마그네슘 42g을 투입함과 더불어 소금 또는 죽염 14g 및 물 45g을 투입 혼합한 상태로 응고시켜 주고, 응고된 볶은쌀/두유를 지름이 대략 3-4cm 정도의 크기가 되도록 으깨어 주며, 이렇게 파쇄된 쌀두부를 압착시켜 주는 과정을 거쳐 쌀을 이용한 두부를 제조하는 것이다. The present invention relates to a method for manufacturing tofu using rice, which is called 70-75wt% soybean and 30-35wt% roasted rice to the total weight of about 5kg based on the amount of tofu bout. In addition to soaking in water, roasted rice is soaked for about 2 hours, mixed with soy beans and roasted rice, and put into a grinder to grind to a fine state. Mix 15g and 60g of water and mix them evenly. Filter the mixed ingredients through a filter to filter the bean curd, and then boil the fried rice / soymilk left here by heating it at 80-99 ℃ and heating it. Add 42 g of magnesium chloride, a coagulant to soy milk, and coagulate with 14 g of salt or bamboo salt and 45 g of water, and mash the solidified fried rice / soy milk to a size of about 3-4 cm in diameter. It is to prepare the tofu using rice through the process of pressing the crushed rice tofu. 따라서, 쌀이 함유된 두부를 통해 소비자의 건강증진을 도모할 수 있으며, 보다 질 좋은 고품격의 두부를 제조함으로써 소비자의 다양한 취향을 만족시킬 수 있다. Therefore, it is possible to promote the health of consumers through tofu containing rice, and to satisfy the various tastes of consumers by manufacturing a higher quality tofu. 두부, 쌀, 현미, 흑미 Tofu, rice, brown rice, black rice

Preparing method Sediment of red beans and Sediment of red beans by the method

The present invention relates to a sediment and a method for producing the sediment, and more particularly, to a method for producing sediment and a method for producing the sediment, And heating the beans at a temperature of from 90 to 100 ° C. for 30 to 40 minutes after the water of the first heated bean is replaced with water, Organic solvent, oligosaccharide and bamboo salt to the thirdly heated red bean, and heating the mixture at 60 to 100 ° C for 4 to 40 minutes. . According to the present invention, there is an advantage of increasing the content of nutrients contained in the sediment while maintaining the original flavor of sediments by using the red beans germinated and used.

Soy milk with increased dietary fiber and low sugar, and its fabrication method

The present invention relates to a method for producing a carrot juice, comprising the steps of growing and pulverizing soybeans, juicing to obtain a soy milk solution, blending the carrot at a temperature of 80 to 100 ° C for 5 to 30 minutes, , The remaining carrot bean is dried at a temperature of 40 to 60 ° C. for 2 hours to 12 hours and then pulverized to obtain a carrot powder; and mixing the carrot juice and carrot powder with the soybean milk The present invention provides a method for producing soybean milk having increased dietary fiber content. The soymilk according to the present invention may contain 80 to 95 wt% of soybean milk, 1 to 10 wt% of carrot juice, and 0.1 to 0.5 wt% of carrot powder.

Whole soymilk composition and the preparation method thereof

본 발명은 전두유로부터 비지를 제거한 비지분류두유, 전두유로부터 분리된 비지분말, 및 천연계면활성제를 포함하는 두유조성물 및 그 제조방법에 관한 것으로, 상기 구성에 의하면 전두유의 가공 및 저장 중에 발생하는 상분리, 침전, 입도 크기 변화 등을 억제할 뿐만 아니라 영양학적 및 관능적 품질이 우수한 전두유 조성물을 제공한다. The present invention relates to a soymilk composition comprising non-fatted soy milk removed from soybean milk, non-fat powder separated from whole soybean milk, and a natural surfactant, and to a method for producing the same. In addition to inhibiting phase separation, sedimentation, particle size change, and the like, the composition provides a soybean milk composition having excellent nutritional and sensory quality.

Food composition comprising fermented tuna and isolated soy protein and preparing method thereof

본 발명은 참치 발효물 및 분리대두단백을 포함하는 식품 조성물 및 그 제조 방법을 제공한다. 본 발명의 식품 조성물은, 기존의 분리대두단백에 비해서 물리적 및 관능적 특성이 향상됨을 나타내므로, 분리대두단백을 이용하여 제조되는 기존의 콩고기와 같은 식품의 조성물로 유용하게 사용될 수 있다. The present invention provides a food composition comprising a tuna fermented product and a separated soybean protein and a method for producing the same. The food composition of the present invention shows improved physical and sensory characteristics compared to conventional soybean proteins, and thus can be usefully used as a food composition such as a conventional soybean protein produced using isolated soybean protein.

Method for producing aseptic whole fat soy flour

There are provided sterile dehulled soybeans bearing bacteria of 300 cells/g or less, and a method for producing efficiently sterilized full fat soy flour using the sterile dehulled soybeans. The full fat soy flour is classified into three kinds: the first one in which deodorization is carried out without damaging available ingredients characteristic of soybeans such as water-soluble proteins and digestion and absorption efficiency is high due to inactivation of a digestion inhibiting enzyme; the second one in which enzymes are alive; and the third one in which all enzymes are inactivated. The method comprises: (a) a sorting step where foreign matters are removed from starting soybeans to obtain sorted soybeans; (b) a dehulling step where germs and hulls are removed from the sorted soybeans to obtain sterile dehulled soybeans; (c) a partially-inactivating steaming step where the sterile dehulled soybeans are steamed for 60 to 300 seconds by hot water or steam heated at a temperature of 70 to 125° C. so as to deodorize the sterile dehulled soybeans and inactivate a digestion inhibiting enzyme; (d) a desiccating step where the steamed sterile dehulled soybeans are desiccated to a predetermined water content; (e) a pulverizing step where the desiccated sterile dehulled soybeans are pulverized; and (f) a classifying step where the pulverized sterile dehulled soybeans are classified into only soy flour having a predetermined grain size or less.

Raw bean crusher of tofu maker

본 발명은 생콩을 불리지 않은 상태에서 1차적으로 잘게 분쇄하는 두부제조기의 생콩 분쇄장치에 관한 것으로 불리지 않은 생콩을 투입하여 잘게 분쇄한 다음 짧은 시간에 신속하게 불려 후공정으로 공급할 수 있도록 한 것이다. The present invention relates to a raw soybean crushing apparatus of a tofu maker which firstly crushes raw soybeans without being called. 이를 위해, 케이싱(8)과, 중심부에 생콩(18)이 물과 함께 투입되는 투입공(10)이 형성되어 케이싱에 설치되며 저면이 상협하광된 경사면(11a)으로 이루어지고 상기 경사면에는 부채살형태의 고정날(12)이 반복적으로 형성된 고정커터(11)와, 상기 고정커터의 직하방에 회전가능하게 설치되며 상면이 고정커터의 경사면보다 기울기가 적은 상광하협된 원추형의 경사면(13a)으로 이루어지고 상기 경사면에는 회전커터의 회전방향으로 만곡된 커터날(17)이 복수개 형성된 회전커터(13)와, 상기 케이싱에 설치되어 회전커터에 고정된 회전축(15)을 회전시키는 모터(14)와, 상기 케이싱에 설치되어 고정커터의 위치를 가변시키는 고정커터 조절수단으로 구성되어 있어 생콩(18)을 고정커터(11)와 회전커터(13) 사이에서 잘게 분쇄한 다음 다음 공정인 마쇄 공정으로 이송시켜 불린 다음 미세 마쇄하게 되므로 콩의 손실을 미연에 방지하게 됨은 물론 빠른 시간내에 담백한 두부를 생산할 수 있게 된다. To this end, the casing 8 and the input hole 10 is inserted into the casing is inserted into the casing (18) in the center and the water is installed in the casing, the bottom surface is composed of the inclined surface (11a), the bottom surface of the fan shape The fixed blade 12 is formed of a fixed cutter 11 is repeatedly formed, and the upper surface is made of a vertically narrowed conical inclined surface 13a having a lower slope than the inclined surface of the fixed cutter. And a motor 14 for rotating the rotary cutter 13 formed with a plurality of cutter blades 17 curved in the rotational direction of the rotary cutter on the inclined surface, and the rotating shaft 15 mounted to the casing and fixed to the rotary cutter; It is installed in the casing is composed of a fixed cutter adjusting means for varying the position of the fixed cutter is finely crushed raw beans 18 between the fixed cutter 11 and the rotary cutter 13 and then transferred to the grinding process Then turn called because it is possible to finely grinding the beans to produce a loss of plain tofu as well as within a short time doemeun be prevented. 또한, 두유의 추출량을 극대화시키게 되므로 두부의 생산량을 늘릴 수 있는 효과를 얻게 된다. In addition, it will maximize the extraction ...

Soymilk maker structure

본 고안은 두유 제조기 구조에 관한 것으로, 특히 두유 제조기의 작동 시 두유의 재료가 위치할 수 있는 공간을 제한하여, 효율적으로 재료가 칼날(35)에 의하여 분쇄되도록 하고, 아울러 재료의 분쇄 시간도 단축시키도록 할 수 있으며, 회전축이 안정하게 고정되며, 축 하우징 내로의 이물질 유입을 방지할 수 있는 두유 제조기 구조에 관한 것이다. The present invention relates to the structure of the soymilk maker, in particular to limit the space where the material of the soymilk can be located during operation of the soymilk maker, to efficiently crush the material by the blade 35, and also shorten the grinding time of the material It can be made, and the rotating shaft is fixed stably, and relates to a soymilk maker structure that can prevent the entry of foreign matter into the shaft housing. 본 고안의 두유 제조기 구조는, 두유를 수용할 수 있는 두유 수납통과, 상기 두유 수납통에 인접하여 설치되어 상기 두유 수납통을 가열하는 가열부재와, 상기 두유 수납통의 내부에 구비되어 소정 속도로 회전하여 콩 등을 절단할 수 있는 칼날을 포함하는 두유 제조기에 있어서: 상기 두유 수납통의 내부에 설치되며, 주위에 걸름망을 구비하는 원심 분리통과; 상기 두유 수납통의 상부에 결합되어 상기 두유 수납통의 개구부를 밀폐시키는 두유 수납통 덮개와; 상기 두유 수납통 덮개의 하단에 설치되며, 상기 원심 분리통의 상부에 형성된 개구부로 삽입되어, 상기 원심 분리통의 개구부를 밀폐시키는 차단부재를 포함하여, 두유 제조기의 작동 시 두유의 재료가 위치할 수 있는 공간을 제한하여, 효율적으로 재료가 칼날(35)에 의하여 분쇄되도록 하고, 아울러 재료의 분쇄 시간도 단축시키도록 할 수 있는 것을 특징으로 한다. The soymilk making machine structure of the present invention is a soymilk container for accommodating soymilk, a heating member installed adjacent to the soymilk container and heating the soymilk container, and provided inside the soymilk container at a predetermined speed. A soymilk making machine comprising a blade capable of rotating soybeans, the blade comprising: a centrifugal separator installed inside the soymilk container and having a strainer around; A soymilk container cover coupled to an upper portion of the soymilk container to seal an opening of the soymilk container; It is installed at the lower end of the soymilk container cover, and inserted into the opening formed in the upper portion of the centrifuge barrel, including a blocking member for sealing the opening of the centrifuge barrel, so that the material of the soymilk during the operation of the soymilk maker. By ...

Pretreatment method of sunsik ingredients and sunsik prepared by using the same

The present invention relates to a pretreatment method of sunsik ingredients and the sunsik prepared by using the same, more specifically the pretreatment method of the sunsik ingredients which comprises the following steps: (S1) steaming the sunsik ingredients using 15-30% of steam for the total amount of the sunsik ingredients in a sealed container for inserting the steam into the sunsik ingredients; (S2) drying the sunsik ingredients containing the moisture using hot air at 50-60 for partially removing the moisture from the sunsik ingredients; (S3) and applying heat at 220-240 to the dried sunsik ingredients for removing the remaining moisture from the sunsik ingredients. The pretreatment method is capable of improving the texture and the taste of the sunsik ingredients, and minimizes the destruction of nutrients.

Bean curd having mushroom mycelium and manfacturing process of the same

A bean curd containing mushroom mycelia is provided which has both characteristic taste and nutrition of bean curd and flavor and taste of a mushroom and helps a person eat active materials contained in mushrooms. A method for manufacturing bean curd containing mushroom mycelia includes the steps of: propagating mushroom mycelia using soybeans as a culture medium; soaking washed soybeans in water at room temperature for 14-17 hours; adding mushroom mycelium-propagated soybeans to the soaked soybeans in a predetermined ratio, and then mixing the admixture; adding 1 L of distilled water based on 100 g of the mixed soybeans thereto, and grinding the admixture for 3-4 minutes using a grinder to obtain a ground soybean solution; putting the ground soybean solution into a container, heating the solution at 90 °C for about 10 minutes, and passing the resultant through a filter cloth to obtain soy milk; keeping the soy milk at 85 °C, thereto adding 0.4%, based on the soy milk, of CaCl2.6H2O as a coagulant, stirring the admixture slowly for 20-25 seconds, leaving the stirred mixture alone for 20 minutes, and coagulating proteins contained in the soy milk to make uncurdled bean curd; and putting the uncurdled bean curd into hemp cloth spread on a mold, and compressing the uncurdled bean curd for 30 minutes under a pressure of 20 g/cm^2 for 30 minutes.

Composition for food additives with abalone viscera, method for producing thereof and processed food adding thereof

The present invention relates to a food additive composition using abalone viscera, a method for preparing the same, and a processed food using the same, and more particularly is characterized by comprising abalone viscera powder, kelp powder, bean powder, green tea powder, chlorella powder, and bay salt. According to the present invention, by preparing the food additive composition by using abalone viscera abundant in various nutrients, it is possible to add the composition into various processed foods, thereby providing effects of enhancing a nutritional value of the processed foods; improving flavor thereof; and avoiding use of an additional chemical additive. Also, preparation of a processed food become simple because there is no need for preparing a separate stock due to addition of the present invention, when preparing Kalguksu (chopped noodles), Somyeon (thin noodles), Ramen, dumpling skins, and so forth.

Preparing method for korean sword bean curd

본 발명은 작두콩 두부의 제조방법에 관한 것으로서, 본 발명의 제조방법에 따른 작두콩 두부는 대두 93~97중량%와 볶은 작두콩 분체 3~7중량%의 슬러리로부터 생성되는 응고물로 형성되며, 본 발명에 따르면 영양학적 및 약리적으로 우수한 특성을 지닌 것으로 알려져 있으면서도 지나치게 단단하여 두부 제조에 이용되지 못하던 작두콩의 볶은 분체를 활용함으로써 기호성 및 섭식 편의성을 겸비함과 아울러, 색상, 맛, 풍미 및, 저작감에서 우수한 관능성을 가지는 기능성 두부를 제공할 수가 있다. The present invention relates to a method for producing soybean curd soybean curd. The soybean curd soybean curd according to the production method of the present invention is formed of a solidified product of 93 to 97% by weight of soybean and 3 to 7% by weight of roasted soybean powder, It is known that it has good nutritional and pharmacological properties, but it is too hard to utilize the roasted powder of soybean curd that is not used in the production of tofu, thereby having palatability and convenience of eating, Functional tofu having excellent functionalities can be provided.

Process for preparing soybean-jelly

건강식으로 이용될 수 있도록 대두의 기능성이 강화된 대두젤리의 제조방법 및 상기 제조방법에 의해 제조된 대두젤리가 개시된다. 본 발명에 따른 대두젤리의 제조방법은, 물에 생대두 미세분말이 첨가된 제1 혼합물을 90℃ 내지 110℃에서 1.5 내지 10분 동안 증숙시켜서 제1 전두유를 제조하는 단계, 상기 제1 전두유에 젤란검, 카라기난, 잔탄검 및 로커스트빈검으로 이루어지는 그룹에서 선택된 적어도 어느 하나를 포함하는 겔화제를 첨가하여 전두유 젤리용액을 제조하는 단계 및 상기 전두유 젤리용액을 75℃ 내지 100℃에서 10분 내지 60분 동안 살균한 후, 이를 냉각시켜서 전두유 젤리를 제조하는 단계를 포함하되, 상기 제1 혼합물에서 상기 생대두 미세분말의 함유량은 1 내지 18 wt%이고, 상기 전두유 젤리용액에서 상기 겔화제의 함유량은 0.02 내지 5 wt%일 수 있다. Disclosed are a manufacturing method of soybean jelly with enhanced soybean functionality and a soybean jelly prepared by the manufacturing method so that it can be used as a health food. Method for producing soybean jelly according to the present invention, the step of preparing a first soybean milk by steaming the first mixture in which the raw soybean fine powder is added to water at 90 ℃ to 110 ℃ for 1.5 to 10 minutes, the first pre Preparing soymilk jelly solution by adding a gelling agent including at least one selected from the group consisting of gellan gum, carrageenan, xanthan gum, and locust bean gum to soymilk and the whole soymilk jelly solution at 75 ° C to 100 ° C. Sterilizing for from minutes to 60 minutes, and cooling the same to prepare whole soybean jelly, wherein the content of the raw soybean fine powder in the first mixture is 1 to 18 wt%, and in the whole soybean jelly solution The content of the gelling agent may be 0.02 to 5 wt%.

Structure of manufacturing device for bean oil and bean curd for home

본 고안은 가정용 두유, 두부 제조기에 관한 것으로써, 종래의 제조기는 덮개의 밑으로 칼날과 봉히터가 길게 돌출되어 덮개를 여닫거나 세척할 때 부상의 우려가 많고, 콩즙 손실이 많으며, 콩즙 속에 담기는 봉히터가 얼마 못가 부식되고 이로 인해 히터 교체비용 부담과 함께 불순물이 두유, 두부 등에 함유되는 문제점이 있었다. The present invention relates to a household soy milk, tofu maker, the conventional maker has a long protruding blade and bon heater under the cover, there is a high risk of injury when opening or cleaning the cover, there is a lot of soy juice loss, soybean juice The rod heater was corroded very shortly, and therefore, there was a problem in that impurities were contained in soymilk, tofu, etc., along with the cost of replacing the heater. 따라서 본 고안은 내통(100b)과 외통(100a)으로 본체(100)와 덮개(110)로 가정용 두유,두부 제조기를 구성함에 있어서, 상기 내통(100b)을 스테인레스 등의 금속 재질로 형성하고 그 내통(100b)의 바닥 이면과 외벽주면 중 어느 한 곳 또는 모두에 봉히터(106) 또는 판히터(107)를 접면되게 설치하며, 상기 내통(100b) 바닥과 외통(100a) 사이의 공간부에는 칼날(105)의 구동모터(102)를 설치하고, 그 회전축 (103)은 내통(100b) 바닥을 관통한 상태에서 탈착용 칼날(105)과 연결되게 한 것으로서, 이러한 본 고안은 덮개가 가볍고 세척의 용이함과 안전함이 있으며, 히터가 콩즙 속에 담기지 않는 것이므로 잘 부식이 안되고, 제조된 두유나 두부에 종래처럼 히터의 부식으로 인한 불순물이 함유될 우려가 없어 위생상 좋은 것이다. Therefore, the present invention constitutes a household soymilk and tofu maker with the main body 100 and the cover 110 as the inner cylinder 100b and the outer cylinder 100a, and the inner cylinder 100b is formed of a metal material such as stainless and the inner cylinder. The rod heater 106 or the plate heater 107 is installed to be foldable on any one or both of the bottom rear surface and the outer wall circumferential surface of 100b, and a blade is provided in the space portion between the bottom of the inner cylinder 100b and the outer cylinder 100a. The drive motor 102 of the 105 is installed, and the rotating shaft 103 is connected to the detachable blade 105 in a state penetrating the bottom of the inner cylinder 100b. There is ease and safety, the heater is not soaked in soybeans, so it does not corrode well, there is no fear of containing impurities due to the corrosion of the heater to the soy milk or tofu ...

A kind of nutrition black flour steamed bun powder and preparation method thereof

本发明公开了一种营养黑面馒头粉及其制备方法，涉及馒头粉技术领域，所述营养黑面馒头粉包括以下重量份数的组分：小麦面粉100份、蚕豆粉5‑10份、荞麦粉3份、黑芝麻粉5‑15份、莲子粉10‑15份、豌豆粉6‑12份、红薯粉8‑15份、黑米粉5‑12份、马铃薯粉6‑15份及红豆粉3‑8份，本发明从幅员辽阔的祖国各地区出产的土特产品、五谷杂粮中精选出多种原料，经过科学配比制成营养黑面馒头粉，消费者或商家只需对营养黑面馒头粉进行简单处理就能够制成馒头以食用，营养全面而丰富，同时具有成本低廉、原料易得的优点，为国家对老少边穷地区的精准扶贫提供了切实可行的新途径和新方法，同时将粗粮这种辅粮转变为主粮提供了可能。

Process for preparing soybean-jelly

건강식으로 이용될 수 있도록 대두의 기능성이 강화된 대두젤리의 제조방법 및 상기 제조방법에 의해 제조된 대두젤리가 개시된다. 본 발명에 따른 대두젤리의 제조방법은, 물 100 wt%에 생대두 미세분말 1 내지 18 wt%가 첨가된 제1 혼합물을 90℃ 내지 110℃에서 1.5 내지 10분 동안 증숙시켜서 제1 전두유를 제조하는 단계, 상기 제1 전두유 100 wt%에 젤란검, 카라기난, 잔탄검 및 로커스트빈검으로 이루어지는 그룹에서 선택된 적어도 어느 하나를 포함하는 겔화제 0.02 내지 5 wt%를 첨가하여 전두유 젤리용액을 제조하는 단계 및 상기 전두유 젤리용액을 75℃ 내지 100℃에서 10분 내지 60분 동안 살균한 후, 이를 냉각시켜서 전두유 젤리를 제조하는 단계를 포함한다.

Bean curd maker

본 발명은 가정에서 즐겨먹는 두부를 시중 구매하게 되는 경우 신선도와 맛이 떨어지게 되는 점에 착안하여 필요시마다 집에서 직접 간단히 만들어 먹을 수 있도록 한 가정용 두부 제조기에 관한 것이다. The present invention relates to a household tofu maker that can be easily made and eaten directly at home whenever necessary to pay attention to the freshness and taste fall off when purchasing commercial tofu at home. 종래에도 집에서 직접 만들어 먹을 수 있도록 된 두부 제조기가 수종 안출되어 실용화 된 바 있으나, 구조적으로 복잡할 뿐 아니라 제조가 까다롭고 비대하여 원가가 상승되며 특히, 사용 후 세척이 불편하여 위생적으로 사용하기에 부적합한 결점이 있었다. Conventionally, tofu makers that can be made and eaten at home have been put to practical use, but they are not only structurally complicated, but also difficult to manufacture and enlarge, resulting in increased costs. There was an inadequate fault. 본 발명은 구조를 간단하게 한 것이 그 특징으로 한 개의 용기 안에서 불림, 분쇄, 가열, 비지분리, 응결, 성형을 모두 끝낼 수 있도록 용기안에 거름망을 갖는 분리판을 나사축에 승강되게 장착 설치하여 그 분리판의 하강에 의해 비지를 짜내 두유를 분리하고 상승에 의하여는 간수에 의하여 응결된 두유액을 압축성형하므로써 두부가 완성될 수 있도록 한 것으로 구조를 간단히 하여 콤팩트한 디자인의 실현과 용기의 세척이 편리하도록 한 것이다. The present invention is characterized in that the structure is simplified, so that the separation plate having a strainer in the container can be lifted and mounted on the screw shaft so as to finish soaking, crushing, heating, busy separating, condensing, and forming in one container. Squeeze the soy milk by lowering the separating plate and separate the soy milk by raising the soy milk by compressing the soy milk solution condensed by the brine. The structure is simplified to realize the compact design and to clean the container. It is for convenience.

Method of preparing natural coagulant for bean curd using medicinal herbs, and bean curd prepared by using natural coagulant for bean curd

본 발명은 한약재를 이용한 천연 두부 응고제 제조방법, 및 천연 두부 응고제를 이용하여 제조되는 두부에 관한 것이다. 본 발명의 천연 두부 응고제 제조방법은 (a) 2종 이상의 한약재를 각각 분말화하는 단계로, 상기 한약재는 오미자를 포함하고 백련초 및 인삼으로 구성되는 군에서 적어도 하나 이상 선택되고; (b) 상기에서 분말화된 각각의 한약재에 물을 넣고 추출하는 단계; 및 (c) 상기에서 추출된 2종 이상의 추출물을 혼합하는 단계를 포함하는 것을 특징으로 한다.

Whole soybean curd shake containing black sesame

본 발명은 검은깨가 첨가된 전두부쉐이크에 관한 것으로, 보다 구체적으로는 전두부에 검은깨를 첨가하여 전두부쉐이크를 제조하되, 해양심층수에 천연감미료인 액상스테비아를 첨가하고 혼합하여 제조한 액상당분을 이용하여 전두부쉐이크의 단맛을 조절했기 때문에 인공감미료의 사용량을 줄여 건강에 유익한 장점이 있으며, 전두부와 검은깨의 유효성분을 쉽게 섭취할 수 있도록 쉐이크 형태로 제조되는 검은깨가 첨가된 전부두쉐이크에 관한 것이다. The present invention relates to a front beak shake to which black sesame is added. More specifically, a black sesame is added to the front beak to prepare a front beak shake, and liquid soybean shake prepared by adding liquid stevia, which is a natural sweetener, And the sweetness of the frontal shake is controlled. Therefore, there is an advantage to health by reducing the amount of the artificial sweetener, and the whole shake of the black sesame added in the form of a shake so that the active ingredient of the frontal part and the black sesame can be easily ingested will be.

A kind of mung bean flour Intelligent Machining machine

本发明涉及一种绿豆粉智能加工机，包括：底座，上表面开设加工口；一电源开关；一旋转电机，装设于底座内侧；一转轴，与旋转电机传动连接；一加工台；至少一块加热盘；至少一块主控板，设置于底座内侧；一开关电源，设置于底座内；一支撑框，架设于底座上表面；一支架，架设于支撑框；一支撑架，架设于支撑框；一驱动杆；一滑杆；一滑块，套设于滑杆；一驱动电机，架设于支撑架，与驱动杆连接；一连接板，与滑块连接；一支撑板，与滑块连接；两支杆，架设于支撑架上表面；一浆料容器，架设于两支杆之间；一出浆管；一出粉刷，包括刷杆及刷头。所述加工机用智能加工代替传统人工，使绿豆粉具有最佳口感并可大规模生产。

Beverage of red bean

본 발명은 팥을 기조로 하는 음료의 제조방법에 관한 것으로서, 적색이 선명하고 알이 균일한 팥을 선정(10), 수세(11)하여, 소량의 물에 0.3%이하의 식염을 가하여 불려서(12), 상기 불린 팥을 고압찜솥에서 급속히 익히고(13), 상기 익힌 팥을 압착하여 앙금만 얻고(14), 검은색이 선명하고 알이 균일한 검은콩을 선별(20), 수세(21)하고, 소량의 물로서 충분히 불린(22)다음, 열수처리 또는 증자(蒸炙) 처리(23)하고 콩1, 물 9 ∼ 20 의 비율로서 물을 첨가하여 마쇄(24)하여, 슬러리로 만든(25)후 원심분리기로서 두유기질을 얻어(26), 상기 팥앙금을 상기 두유기질에 함유된 물의 量에 따라 10% ∼ 20%의 비율로 첨가 혼합(30)하여 균질화(31)하여 각종 향료나 당분을 5-10% 첨가하여, 가열 살균처리(32)를 한 뒤, 용기에 충전(33)하여 제조하는 것을 특징으로 하여; 본 발명의 팥을 기조로 하는 음료의 제조방법은 팥과 검정콩을 재료로서 가공처리 하게 할 수 있어서 언제라도 음용할 수 있게 하는 것을 목적으로 한다. The present invention relates to a method for producing a beverage based on red beans, wherein red beans with clear red and uniform eggs are selected (10), washed with water (11), and added to a small amount of water by adding less than 0.3% salt ( 12), the soybeans are rapidly cooked in a high-pressure steamer (13), the cooked red beans are pressed to obtain only sediment (14), the black beans are clear and uniform black beans sorting (20), water washing (21) (22) soaked sufficiently as a small amount of water, followed by hot water treatment or steaming (23), and then ground (24) by adding water at a ratio of soybean 1 and water 9 to 20 to form a slurry ( 25), soybean milk substrate was obtained as a centrifuge (26), and the red bean paste was added and mixed (30) at a ratio of 10% to 20% according to the water content of the soybean milk substrate, homogenized (31), and various flavors and sugars were obtained. Adding 5-10% of the mixture, followed by heat sterilization (32), and then filling the container (33); The method for producing a beverage based on the red beans of the present invention is intended to be able to process red beans and black beans as a material and to drink at any time.

Method for manufacture of bean curd

PURPOSE: A producing method of bean curd capable of improving production efficiency is provided to minimize the time for processing soybean into the bean curd. CONSTITUTION: A producing method of bean curd comprises the following steps: washing 4kg of soybeans(10) using water(30) processed with far infrared rays to remove heavy metals and foreign materials from the soybeans(S100); soaking the soybeans using sulfur water(20) containing 1g of sulfur and 1,000ml of water(S200); secondly washing the soaked soybeans using the water processed with the far infrared rays(S300); crushing and soybeans, and filtering to separate soymilk(50) and bean curd dregs(S400); heating the soymilk at 95-99 deg C for 7-12 minutes(S500); adding an antifoaming agent(60) into the soymilk, and settling the soymilk at 80-90 deg C for 2-3 minutes before cooling for 1-2 minutes(S510, S520); adding a mixture(100) including 15-21wt% of magnesium, 20-30wt% of calcium, and 50-60wt% of salt into the soymilk for coagulating the soymilk(S600); and stirring the mixture for 0.5-2 minutes, and compressing and removing water from the mixture using a molding compressor(70)(S610, S620).

Preparation method of whole been curd and apparatus thereof

A method of producing whole soybean curd by degassing soybean milk is provided to improve the taste and production yield of whole soybean curd by using soybean refuse(biji, okara) as it was, reduce the generation of waste water and promote the separation of whole soybean curd from the case after cooling. Soybean powder is mixed with water in a mixing ratio of 1 part and 4 to 7 parts and agitated to obtain soybean milk. The soybean milk is sterilized, degassed, filtered, cooled and mixed with a coagulator containing 4 to 6 parts by weight of transglutaminase, 3 to 4 parts by weight of calcium chloride or magnesium chloride, 0.5 to 1 parts by weight of refined salt or bamboo salt and 4 to 6 parts by weight of a defoaming agent or vegetable oil. The coagulated whole soybean curd is packaged, heated in hot water at 50 to 60deg.C for 30 to 40min in the first step and at 85deg.C for 30 to 40min in the second step and cooled. The agitation step comprises several agitation steps with a high speed of 3,000rpm, low speed of 20rmp, high speed of 3,000rpm and low speed of 20rpm.

Manufacturing Method of Fermented Cereals Powder And Fermented Cereals Powder Using The Same

본 발명은 곡류 분말 발효물 및 그 제조방법에 관한 것으로, 구체적으로는 (S1) 볶은 콩 분말을 포함하는 혼합 곡류 분말을 준비하는 단계; 및 (S2) 준비된 혼합 곡류 분말에 당근즙 및 바실러스 스타터를 첨가하여 발효하는 단계;를 포함하는 것을 특징으로 한다. 상기한 본 발명은 볶은 콩 분말을 포함하는 혼합 곡류 분말과 당근즙을 바실러스 스타터에 의하여 발효시킴으로써 청국장 냄새가 제거되고 혈전용해능이 증진된 곡류 분말 발효물을 제공할 수 있다. The present invention relates to a grain powder fermented product and a preparation method thereof, specifically (S1) preparing a mixed grain powder comprising roasted soybean powder; And (S2) adding the carrot juice and the Bacillus starter to the prepared mixed grain powder for fermentation. The present invention as described above can provide a grain powder fermented product, which has been removed from the smell of the Cheonggukjang by fermenting the mixed grain powder and carrot juice including the roasted soybean powder by a Bacillus starter.

Method for producing puffed snack of beans with ginger

본 발명은 콩과 생강을 함께 팽화시키는 팽화 단계; 상기 팽화된 생강을 상기 팽화된 콩으로부터 분리시키는 분리 단계; 팽화된 생강을 가열하면서 설탕을 첨가하여 혼화시킴으로써 생강 표면을 설탕 입자로 코팅하는 사탕화 단계; 및 상기 콩과 생강을 혼합하는 혼합 단계를 포함하는, 생강을 넣어 만든 콩뻥튀기 제조 방법에 관한 것이다.

Preparation of soysauce

본 발명은 간장 제조에 있어서, 밀과 콩을 7:3의 부피비로 함께 삶아서 제조한 메주를 이용하여 간장을 제조하는 방법에 관한 것으로, 본 발명에 의하여 얻은 간장은 달콤하고 짠 맛을 완화하여 현대인들과 외국인들의 입맛에 적당하며, 장기간 보관하면 더욱 풍미가 우수하게 되며 색깔에 있어서도 윤기가 나고 산뜻하여 구미를 당기는 등의 장점이 있다.

Hamburger with soybean curd

본 발명은 영양가, 소화율 및 생리활성 등이 우수하면서 대나무, 소나무, 참나무 등의 활성탄, 맥반석, 게르마늄 등으로 만든 정수장치에 의해 정수된 물을 이용하여 제조된 두부, 식이섬유가 풍부하여 기능성 식품소재로 유용한 한천, 불포화지방산 함량이 높은 올리브유를 첨가하여 햄버거 패드 및 밀가루의 일부를 대신하여 대용으로 뮤신(mucin)질이 있어 점성이 높고 제빵적성이 우수한 마(마즙 또는 마가루)를 사용하고, 쑥, 다시마, 밤, 솔잎, 녹차, 인삼, 뽕잎 및 갈근의 열수 추출액으로 반죽하여 제조된 햄버거 빵을 통하여 기호성뿐만 아니라 이들이 가지고 있는 각종 생체조절기능과 기존의 햄버거에서 부족되기 쉬운 비타민, 식이섬유, 미네랄 등을 공급해 줄 수 있는 두부 햄버거에 관한 것이다. 본 발명에서 두부 햄버거 패드는 수분을 제거하여 으깬 두부와 올리브유를 혼합·반죽한 후 먼저 저온숙성시킨 다음 전처리한 기타 재료를 혼합하고 접착제(보형제)로서 중력분 대신에 한천을 첨가하여 제조한다. 두부 햄버거 빵은 마(마즙 또는 마가루), 쑥 및 다시마 등의 열수추출액, 이소말토올리고당, 강력분, 생이스트, 소금, 버터, 탈지분유, 계란, 물, 설탕을 일정 비율로 혼합하여 반죽하고 발효 및 굽기공정을 거쳐 제조한다. 두부 햄버거 소스는 브라운 소스(데미글래서)에 양송이와 4종의 피망을 주원료로 하고 기타 식물성 부재료와 올리브유를 사용하여 제조한다.

Method and apparatus for preparing of soya food base

FIELD: food-processing industry, in particular, production of soya-based foods. SUBSTANCE: method involves mixing soya beans with water and grinding soya beans for producing of primary soya suspension; removing insoluble soya particles from said solution; mixing insoluble soya particles resulted from cleaning of primary soya suspension with water for producing of secondary soya suspension; removing insoluble soya particles from the latter; heating cleaned soya suspension to temperature of at least 120 0 C and holding in heated state; deodorizing soya suspension after inactivation and subjecting to cooling. Apparatus has mixing vessel, grinder, soya suspension heating device, device for removal of insoluble soya particles from soya suspension, mixer, soya suspension holding device, and heat-exchanger. Insoluble particles removal device is equipped with main and additional centrifuges. EFFECT: reduced bean taste of ready product owing to improved procedure of inactivating anti-nutritive substances and reduced amounts of wastes resulted from raw material processing operation. 3 cl, 2 dwg ДдЕ9с$сс ПЧ сэ РОССИЙСКОЕ АГЕНТСТВО ПО ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (19) (51) МПК? ВИ” 2 232 517 ^^ С2 А 23 Е 1/20 12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ РОССИЙСКОЙ ФЕДЕРАЦИИ (21), (22) Заявка: 2002124812/13, 18.09.2002 (24) Дата начала действия патента: 18.09.2002 (46) Дата публикации: 20.07.2004 (56) Ссылки: КУ 2181975 СЛ, 10.05.2002. КУ 2160542 СЛ, 20.12.2000. \О 8900818 А! 09.02.1989. 4Р 60160855 А, 22.08.1985. (98) Адрес для переписки: 121087, Москва, а/я № 33, В.В.Курышеву (72) Изобретатель: Подобедов А.В. (КЦ), Кузнецов В.Н. (КУ), Вартанов В.А. (КО) (73) Патентообладатель: Подобедов Александр Васильевич (КИ), Кузнецов Виталий Николаевич (КИ), Вартанов Вартан Азатович (КИ) (54) СПОСОБ ПРИГОТОВЛЕНИЯ СОЕВОЙ ПИЩЕВОЙ ОСНОВЫ И УСТРОЙСТВО ДЛЯ ЕГО ОСУЩЕСТВЛЕНИЯ (57) Изобретение относится к пищевой промышленности, в частности к способам и устройствам для приготовления соевой пищевой основы, и ...

Apparatus of manufacturing a organic bean curd

The present invention can produce a clean tofu by heating the heating vessel directly from an oven without using a steamer and filtering the soybean meal into a sieve bag to produce a soft tofu in a clean organic manner without using chemicals And more particularly to a clean organic tofu maker. The clean organic tofu maker of the present invention comprises: a pedestal 100 provided with a heating means; A heating vessel 200 seated on the pedestal 100; Two organic materials 400 provided on the side of the pedestal 100 and having a discharge port 420 through which the bean is discharged; A squeeze bag 300 housed in the heating container 200 to receive the contents discharged to the discharge port 420 therein; A retractor 600 provided at an upper portion of the pedestal 100 and connected to the squeeze bag 300 to move the squeeze bag 300 to the upper portion of the heating container 200; A compression device 700 provided in the pedestal 100 and disposed between the retractor 600 and the heating container 200 to press the squeeze bag 300 suspended from the retractor 600; (200), a first container (210) made of a cauldron; A second container (220) which is seated inside the first container (210) and is made of a metal net; .

Manufacturing apparatus of functional bean curd with auto control equipment using touch screen

The present invention relates to a manufacturing apparatus of functional bean curds with an auto control device using a touch screen, which adds functional materials desired by users with soybean powder into purified water to produce bean curds, so functional bean curds can be manufactured. All the processes for manufacturing bean curds are performed successively and automatically, and the stirring time, the temperature, the rotation speed, the insertion of a coagulant, etc. are easily and simply controlled by the touch-type auto control device.

Manufacturing method for food ingredients with bean

A method of manufacturing food ingredients containing beans by agitating bean milk and salt to produce uncurdled bean curd(sun dubu, soft tofu) is provided, which produces the food ingredients having medicinal value of beans in dough form or powder form and minimizes the amount of wheat flour or starch to be used during the manufacture of food containing noodles. Beans are soaked in water, ground, heated at 90 to 105deg.C for 30 to 60min, cooled to 65 to 75deg.C and filtered. Then 100 parts by weight of bean milk is mixed with 2 to 5 parts by weight of salt and agitated for 5 to 10min to produce uncurdled bean curd which is dehydrated, put into a molding frame and compressed to produce bean curd with a thickness of 0.1 to 3mm. The bean curd is completely dried, mixed with wheat flour in a weight ratio of 1:1 and ground. In the mixing process, 100 parts by weight of the bean curd is mixed with 0.2 to 0.7 parts by weight of salt and 3 to 8 parts by weight of sugar.

Soya kebab contains soya material in various forms instead of meat

The soya kebab contains soya material in various forms instead of meat.

Manufacturing process of jelly by soybeans

본 발명은 콩을 주재로 한 젤리의 제조방법에 관한 것이다. 우리 나라에서 산출되는 콩은 고기와 맞먹는 지방과 단백질을 다량 함유하고 있어 자고로부터 심장병, 동맥경화, 고혈압 예방에 우수한 식품으로 널리 알려지고 있는 것이다. 그러나 이를 먹기에 적합한 식미와 식감을 갖게 하는 가공 식품화 함에 있어서는 쌀이나 밀가루 또는 설탕을 주재로 하는 과자류 등에 비해 뒤지고 있는 관계로 이의 이용이 날로 소외당하고 있는 실정이고, 반대로 쌀가루나 밀가루 또는 설탕을 주재로 한 과자류의 수요가 날로 증가되고 있고, 이로 인하여 고혈압, 심장병, 당뇨병, 비만증 질환은 날로 증가 추세에 있어 국민 보건을 위협하고 있는 실정인 것이다. 본 발명은 이상의 문제점을 해결하고자 발명한 것으로 이의 발명 요지는 우리 나라에서 산출되는 콩을 180℃의 열에서 15분간 볶은 후 이를 미세하게 분쇄한 콩가루 39kg을 주재로 하고, 여기에 부재로서 물엿 144kg, 설탕 49kg, 마가린 9kg, 보리향 0.03kg을 구성 성분으로 하되, 이의 제조 공정에 있어서는 부재인 물엿 72kg를 2중솥에 투입하여 100℃될 때까지 가열한 후 여기에 전분 28kg을 물로서 묽은 액체로 만들어 투입한 후 105℃가 될 때 다시 물엿 72kg과 설탕 49kg을 투입하여 가열 혼합하여 108℃가 되었을 때 마가린 9kg을 투입하여 용해 배합한 후 주재인 볶은 콩 분말 39kg와 콩 향료 0.03kg을 투입하여 충분히 혼합한 후 이를 냉각 로울러로 냉각시킨 다음 성형기에 투입하여 낱알로 절단 성형한 후 당의 공정, 낱알포장공정, 완 포장 공정을 거쳐 영양가 높고 식감과 식미가 월등한 쫄깃쫄깃하고 구수한 젤리 간식품이 되게 한 것이다.

Soybean processing process

DEHYDRATED VEGETABLE-BASED FOOD PRODUCT AND PROCESS FOR PRODUCING THE SAME

Supercharging flour known as "lecithinated isis flour"

Nutritional food product and process for its preparation

A nutritional "Humus"-like product consisting of a mixture of cooked ground soy-beans and sesame paste.In the product the weight ratio between sesame paste and cooked soy-beans is in the range of 5-50% on a wet soy-beam basis.The product conserves the nutritional value associated with the soy beans component, while possessing a desirable taste and texture of the chickpeas and sesame (Humus).

Method for producing quick-cooking legume plants and legume plants and food products produced therefrom.

METHOD FOR PREPARING AN APPETIZER.

UN METODO PARA PREPARAR UN APERITIVO DE UNA PLANTA QUE CONTIENE CLOROFILA Y QUE CONSTA DE LOS PASOS DE LLEVAR A CABO LOS PROCESOS SUBSIGUIENTES A UN PROCESO EN EL QUE LOS TEJIDOS DE LA PLANTA QUE CONTIENE CLOROFILA SE ROMPEN BAJO CONDICIONES SUBSTANCIALMENTE DE PROTECCION DE LA LUZ Y LUEGO EMPAQUETANDO EL APERITIVO RESULTANTE EN UN CONTENEDOR QUE TIENE PROPIEDADES DE PROTECCION DE LA LUZ. DE ACUERDO CON ESTE METODO, SE PUEDE EFECTIVAMENTE PREVENIR LA DECOLORACION DEL RESULTANTE APERITIVO DE BOCADO Y EL DETERIORO DEL GUSTO DEL MISMO. A METHOD FOR PREPARING A CHLOROPHILA-CONTAINING PLANT APPETIZER AND CONSISTING OF THE STEPS OF CARRYING OUT THE PROCESSES SUBSEQUENT TO A PROCESS IN WHICH THE PLANT TISSUES CONTAINING CHLOROPHYLLUM ARE PROTECTED UNDER SUBSTANTIALLY PROTECTIVE CONDITIONS THEN PACKING THE RESULTING APPETIZER IN A CONTAINER THAT HAS LIGHT PROTECTION PROPERTIES. IN ACCORDANCE WITH THIS METHOD, IT CAN EFFECTIVELY PREVENT THE DECOLORATION OF THE RESULTING APPETIZER OF SNACK AND THE DETERIORATION OF THE TASTE OF IT.

Mobile device for navigating three dimension map and method for building three dimension map using the same

본 발명은 3차원 맵 네비게이팅을 위한 이동통신 단말기 및 이를 이용한 3차원 맵 작성방법을 제공한다. 본 발명에 따른 3차원 맵 네비게이팅을 위한 이동통신 단말기는 GPS 위성으로부터 이동통신 단말기의 위치정보를 받아들이는 GPS 수신부; 적어도 하나 이상의 센서를 통해 상기 이동통신 단말기의 실제적인 이동관련정보를 받아들이는 센싱부; 상기 위치정보 및 이동관련정보로부터 상기 이동통신 단말기의 위치 및 방향정보를 검출하는 위치 검출부; 상기 위치 및 방향정보 및 상기 위치에서의 영상정보로부터 3차원 모델로 이루어진 로컬 3차원 맵을 작성하며, 상기 로컬 3차원 맵으로부터 소정의 위치의 3차원 모델을 검색하는 데이터 처리부; 및 상기 로컬 3차원 맵이 저장된 데이터베이스를 포함하는 것을 특징으로 한다. The present invention provides a mobile communication terminal for 3D map navigation and a 3D map creation method using the same. The mobile communication terminal for 3D map navigation according to the present invention comprises: a GPS receiver for receiving location information of the mobile communication terminal from a GPS satellite; A sensing unit which receives actual movement related information of the mobile communication terminal through at least one sensor; A position detector which detects position and direction information of the mobile communication terminal from the position information and movement related information; A data processor for creating a local three-dimensional map composed of a three-dimensional model from the position and direction information and the image information at the position, and retrieving a three-dimensional model of a predetermined position from the local three-dimensional map; And a database in which the local three-dimensional map is stored.

VEGETARIAN MORCILLA PATE.

Paté de morcilla vegetariana. Producto alimenticio de contenido cien por cien vegetariano, tipo paté o pasta, sin ningún componente de origen animal, de igual sabor, color y textura que el producto cárnico ya existente conocido como morcilla y procedimiento para su elaboración. Vegetarian black pudding pate. Food product of one hundred percent vegetarian content, pate or pasta, without any component of animal origin, of the same flavor, color and texture as the existing meat product known as blood sausage and procedure for its elaboration.

Nutritional product and preparation method thereof

Η παρούσα εφεύρεση αναφέρεται σε θρεπτικά διατροφικά προϊόντα, ειδικότερα χούμους, που περιέχουν μια ποσότητα από ρεβίθια και μια ποσότητα από πάστα σουσαμιού, και μία μέθοδος παρασκευής αυτών των προϊόντων, όπου τα προϊόντα αυτά είναι κατάλληλα για υγιεινή διατροφή και δεν περιέχουν καθόλου συντηρητικά και έχουν αυξημένη διάρκεια ζωής.

Preparation method of bean curd using freezing coagulation

본 발명은 동결 응고방식을 이용한 두부의 제조 방법에 관한 것으로서, 보다 상세하게는 두유를 적정온도로 냉각시키는 단계; 냉각된 두유에 적정한 응고제를 투입하는 단계; 응고제를 투입한 두유를 동결시키는 단계; 및 빙점 이하의 온도를 유지하여 동결물질을 일정시간 이후 가열하는 단계;를 포함하는 두부의 제조 방법 및 상기 제조 방법으로 제조된 두부에 관한 것이다. 본 발명에 따른 두부는 식감과 풍미가 훌륭하며 기존 두부와 차별되는 조직과 물성을 갖는 두부를 만들 수 있다. The present invention relates to a method of manufacturing a tofu using a freezing and solidifying method, and more particularly, Adding a suitable coagulant to the cooled soymilk; Freezing the soy milk into which the coagulant is added; And maintaining the frozen material at a temperature equal to or lower than the freezing point and heating the freezing material after a predetermined period of time, and a tofu produced by the method. The tofu according to the present invention is excellent in texture and flavor, and can produce tofu having texture and physical properties different from existing tofu.

Soybean processing process

Apparatus for making bean curd

본 발명은 두유와 간수를 혼합하는 공정과 응고된 두부를 탈수시키는 공정을 자동화시킨 두부제조장치에 관한 것이다. The present invention relates to a tofu manufacturing apparatus that has automated the process of mixing soymilk and brine and the process of dewatering the coagulated tofu. 본 발명의 두부제조방치는, 마쇄장치로부터 제공된 두유와 간수저장설비로부터 공급된 간수가 내부에 담기는 원통형 보디를 구비하고, 상기 원통형 보디의 하부측에 배치된 회전모터를 통해서 원통형 보디를 회전시켜 두유와 간수를 혼합시켜 두부를 제조하고, 두부의 제조후에는 상기 원통형 보디를 상승 및 회전시켜서 내부에 담긴 두부를 외부로 배출시키는 혼합기; 및 상기 혼합기로부터 배출된 두부를 받아서 원심 탈수하여 탈수처리하는 원통형의 거름체를 구비하고, 상기 원통형 거름체의 외측에서 회전력을 부여하는 모터를 구비하며, 상기 원통형 거름체의 하부측에는 회전식 개폐문이 형성되어 탈수처리된 두부를 배출시키는 탈수기;를 포함하여 혼합공정과, 탈수공정을 자동화한다. Tofu manufacturing method of the present invention has a cylindrical body containing the soymilk provided from the grinding device and the water supplied from the water storage device, and rotates the cylindrical body through a rotary motor disposed on the lower side of the cylindrical body. A soymilk mixed with soymilk to produce tofu, and after the preparation of the tofu, a mixer for discharging the tofu contained therein by raising and rotating the cylindrical body; And a cylindrical filtering body which receives the head discharged from the mixer and centrifugally dehydrates and dehydrates the motor. The motor has a rotational force applied to the outside of the cylindrical filtering body, and a rotary opening / closing door is formed on the lower side of the cylindrical filtering body. And a dehydrator for discharging the dehydrated tofu; and automating the mixing process and the dehydration process. 본 발명에 의하면 두유와 간수를 혼합하여 두부로 응고시키는 혼합공정과, 응고된 두부를 탈수시켜 배출하는 탈수공정을 자동화하여 두부 제조공정의 작업생산성을 크게 향상시킬 수 있다. According to the present invention, it is possible to greatly improve the work productivity of the tofu manufacturing process by automating the mixing process of mixing soymilk and brine to coagulate the tofu and the dehydration process of dewatering and discharging the coagulated tofu. 두유, 간수, 두부, 두부제조장치, 마쇄장치, 혼합기, 탈수기 Soymilk, soy sauce, tofu, tofu manufacturing equipment ...

Process for preparing a snack product

Method and facility for continuous manufacture of foodstuffs made of pulses

Die vorliegende Erfindung betrifft ein Verfahren und eine Anlage zur kontinuierlichen Herstellung von Lebensmitteln aus Hülsenfrüchten, wobei das Verfahren die folgenden Schritte umfasst: a) Schälen der Hülsenfrüchte, b) Vermahlen der geschälten Hülsenfrüchte in Gegenwart von Wasser bei 70 bis 90 °C zur Herstellung einer Aufschlämmung, c) Quellen der Hülsenfrüchte in der Aufschlämmung, d) Wärmebehandlung der Aufschlämmung bei 90 bis 110 °C, e) Feinvermahlen der Aufschlämmung auf eine durchschnittliche Teilchengröße von 30 µm oder weniger, f) Heißhalten der Aufschlämmung bei 90 bis 110 °C und g) Abtrennen der unlöslichen Bestandteile von der Aufschlämmung.

Soy lipid-protein concentrate

A process is described by means of which whole soybeans are converted into a milk-like product which is bland in flavor, has functionality characteristics similar to cow's milk, and which has a substantially reduced proportion of soybean carbohydrate. The process involves a combination of blanching, wet grinding, homogenizing, centrifuging, and heat treating steps.

A package bean curd separated into kkakdugi shape and producing method for the same

본 발명은 깍두기 형상의 절단 포장 두부 및 이의 제조방법에 관한 것으로, 특히 두부요리의 제조시간을 현저히 단축할 수 있으며, 균일한 두부크기로 인하여 고른 맛의 두부요리를 구현할 수 있으며, 뭉개지는 두부의 양을 현저히 줄여 시각적으로 고품격 두부요리를 구현할 수 있으며, 특히 대량의 두부요리를 제조하는 급식센타에 적합한 절단 포장 두부 및 이의 제조방법에 관한 것이다. The present invention relates to a cut-packed tofu in the shape of a kkakdugi shape and a method of manufacturing the tofu, in particular, to significantly shorten the manufacturing time of the tofu dish, to achieve a uniform tofu dish due to the uniform tofu size, and tofu to be crushed It is possible to visually realize high-quality tofu dishes by significantly reducing the amount. In particular, the present invention relates to a cut packaging tofu suitable for a lunch center for manufacturing a large amount of tofu dishes and a method for manufacturing the same.

Equipment for manufacturing bean curd using eastern bean and eastern bean by-product

본 발명은 동부콩 및 동부콩 부산물을 이용한 두부 제조장치에 관한 것으로, 보다 상세하게는 본체부; 여과부; 사이클론 깔대기부; 거름부; 이음부; 및 응집부를 포함한 동부콩 및 동부콩 부산물을 두부 제조장치에 넣고 두부 제조시 보다 간편하고 편리하게 두부를 제조할 수 있으며 재래식 두부 제조장치에 비하여 제조 공정 및 시간을 단축시킬 수 있는 동부콩 및 동부콩 부산물을 이용한 두부 제조장치를 제공하는 것이다. The present invention relates to a tofu manufacturing apparatus using eastern bean and eastern bean byproducts, and more particularly, A filtration part; Cyclone funnel portion; Filters; Joints; And eastern bean by-products including the agglomerated portion can be manufactured in a tofu manufacturing apparatus, and it is possible to manufacture the tofu more easily and conveniently in the production of tofu, and it is possible to produce eastern bean and eastern bean And to provide a tofu manufacturing apparatus using a byproduct.

Preparation of snack-like cake

(57)【要約】本公報は電子出願前の出願データであるた め要約のデータは記録されません。

Soybean curd puree, and process and apparatus for preparing the same

A soybean curd puree which can be applied to various foods and are useful for expansion of applications of soybean milk, and a process and apparatus for preparing the same, and the apparatus comprises a system in which a raw material tank, heating means, a holding pipe, first emulsifying dispersion means, cooling means and second emulsifying dispersion means are arranged in that order, and coagulant supply means connected between the heating means and the holding pipe, and the process comprises adding the coagulant to the soy milk, holding the temperature thereof at 40 to 90°C to form a coagulated product, pre-crushing the product by the first emulsifying dispersion means, followed by cooling to 10 to 35°C , and crushing the product by the second emulsifying dispersion means into particles having the average particle diameter of 2 to 15µ m and 90% particles diameter of not more than 35µ m.

Pigment for meat substitute compositions

Disclosed herein are pigment compositions for meat substitutes and meat substitutes including such pigment compositions. The pigment compositions include Phycoerythrin. In an aspect, the pigment compositions include red algae or a red algae extract. In an aspect, the pigment compositions provide a pink and/or red color to raw meat substitutes that transitions to a brown color or to colorless after cooking.

A process for milling soya seeds and a plant therefor

一种大豆的粉碎方法，包括下述步骤：将再水化水引入到至少一个再水化器(1)内；将大豆引入到再水化器(1)内；等待部分再水化水被大豆吸收以便使所述大豆再水化；将所述大豆从所述再水化器(1)内取出；将从再水化器(1)内取出的大豆粉碎以便获得大豆浆液；其特征在于，所述方法进一步包括至少一个包含下述步骤的大豆清洗循环：将清洗水引入到再水化器(1)内，其中再水化水和大豆已经被引入到该再水化器(1)中；将再水化器(1)中的至少部分水排出，所述部分水是过量的。

Dehydrated bean plant product and its production

(57)【要約】本公報は電子出願前の出願データであるた め要約のデータは記録されません。

METHOD AND APPARATUS FOR MANUFACTURING FINE, ODORLESS SOYBAN POWDER

Protein-containing oily food

Bean curdling apparatus

The present invention relates to an apparatus for preparing bean curd, capable of preparing well-being fresh bean curd which can be prepared and eaten by putting beans and water into the apparatus at home or the like. The apparatus for preparing bean curd is characterized by comprising an upper lid part and a lower main body part. The upper lid part includes: a display part disposed at an upper portion thereof and protruding to allow front/rear sides to be displayed; a lid handle part formed on a central portion of the lid part; an inlet and an outlet of cooling air which are formed on an undersurface of the lid handle part; a control part which is provided with a time setting switch, an on/off switch, a timer window, and a bubble detection sensor; a control unit having a time setting part and an on/off switch; a water level detection sensor part; a heater part; and a motor part including a blower fan on an upper portion of a shaft and a cutting blade on a lower portion of the shaft. The lower main body part includes a mounting part disposed on an upper portion to be coupled to the upper lid part, and has a dual internal structure having an inner caldron made of stainless steel and an outer case.

METHOD FOR PRODUCING A FIBER SOY MILK AND A HOMOGENOUS FIBER CONCENTRATE FROM SOY BEANS

Method for Preparing Yanggeng Using Soya Milk and the Yanggeng Obtained Thereby

본 발명은 두유 양갱의 제조 방법 및 그 방법에 의하여 얻어진 양갱을 개시한다. 본 발명의 두유 양갱의 제조 방법은 두유를 앙금과 함께 주재료로 사용함으로써 두유가 가지는 여러 기능성을 가짐과 함께, 한라봉 마멜레이드 여과 잔여물 또는 제주조릿대 잎 분말에 의하여 기능성이 더 향상되고 기호성도 더불어 향상된 두유 양갱을 제공할 수 있다. The present invention discloses a method for producing soy milk yokan and yokan obtained by the method. The manufacturing method of the soymilk yokan of the present invention has various functionalities of soymilk by using soymilk as a main material, and further improves functionality and taste by Hallabong marmelade filtration residue or Jeju walnut leaf powder. Can provide soy milk yokan.

Apparatus for producing a reconstitutable dehydrated food product

A method for producing a reconstitutable dehydrated food product and an apparatus for producing such a product are described. The method calls for the use of a stationary vessel that is used as both a hydration device and a pressure cooker. A rotating member within the vessel ensures that the vessel contents are continuously mixed, and that fluids within the vessel are continuously spread through the contents. The apparatus also comprises a channel, wherein the food product is chopped and sized as desired, before going through a forming conduit that spreads the product into a generally flat sheet of texturized composition. The method and apparatus produce a dehydrated food product of a desired texture, with improved water absorption qualities and enhanced digestibility.

Apparatus for boiling soybean milk for soybean curd

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Method For Producing Ultrafine Particle Soymilk And The Soymilk Obtained By The Method

본 발명의 초미세 입자 두유의 제조방법은. 불림과정 없이 건조된 대두를 청정수로 세척하는 단계(S1)와; 상기 대두와 물을 1:4의 중량비로 혼합하여 초미세 분쇄장치의 가공실에 투입하는 단계(S2)와; 상기 대두와 물을 100℃ 도달할 때까지 분쇄칼날을 1,200rpm으로 정회전 과 역회전을 10초 간격으로 반복시켜 분쇄 혼합물을 얻는 단계(S3)와; 상기 분쇄 혼합물을 100℃ 도달 즉시 90∼95℃까지 냉각한 후, 1∼1.4 kg/cm 2 의 자체 내압이 발생한 가공실 내에서 분쇄칼날을 2,500rpm으로 10초 동안 정회전시키고 3,600rpm으로 증속사여 1분 동안 더 정회전시킨 후, 10초 동안 정지하고, 다시 2,500rpm으로 10초 동안 역회전시키고 3,600rpm으로 증속하여 1분 동안 더 역회전시키는 공정을 1시간 10분 동안 반복 실시하여 겔 상태의 액상 분쇄 혼합물을 얻는는 단계(S4); 및 상기 겔 상태의 액상 분쇄 혼합물을 청정수와 4:1의 중량비로 혼합하는 단계(S5)를 포함하여 이루어져 영양소가 파괴되지 않고, 영양소 흡수가 용이한 초미세 입자의 두유를 제조하는 것을 특징으로 하는 것이다. Method for producing ultra-fine particle soymilk of the present invention. Washing the dried soybeans with clean water without soaking (S1); Mixing the soybean and water in a weight ratio of 1:4 and putting it in a processing chamber of an ultrafine grinding device (S2); A step (S3) of obtaining a grinding mixture by repeating forward rotation and reverse rotation at 1,200 rpm at 10 second intervals until the soybean and water reach 100° C.; After the crushing mixture is cooled to 90 to 95°C upon reaching 100°C, the crushing blade is rotated at 2,500 rpm for 10 seconds in a processing room where internal pressure of 1 to 1.4 kg/cm 2 occurs, and accelerated by 3,600 rpm. After further forward rotation for 1 minute, the process was stopped for 10 seconds, and then reversed for 2 seconds at 2,500 rpm, accelerated to 3,600 rpm, and further reversed for 1 minute. Obtaining a liquid grinding mixture (S4); And mixing the liquid pulverized mixture in the gel state with clean water in a weight ratio of 4:1 (S5), wherein nutrients are not destroyed and nutrients are easily absorbed. will be.

Method for Manufacturing Soybean Curd Yogurt

본 발명은 콩을 마쇄하여 얻은 두유를 발효시켜 콩의 식물성 단백질을 함유하는 요거트의 제조방법에 관한 것이다. 본 발명에 따른 두부 요거트는 우유 대신에 두유를 발효시켜 제조되므로 콜레스테롤과 불포화지방산이 적은 콩의 식물성 단백질을 섭취할 수 있고 발효에 의해 콩 단백질의 인체 흡수율을 높일 수 있으며, 또한 발효시 유산균의 증식을 균일하게 하여 콩의 비린 맛을 제거하고 발효취가 나지 않으며 풍부하고 일정한 풍미를 가진 두부 요거트를 제조할 수 있다. The present invention relates to a method for producing yogurt containing vegetable protein of soybeans by fermenting soymilk obtained by grinding soybeans. The tofu yogurt according to the present invention is manufactured by fermenting soy milk instead of milk, so it is possible to consume vegetable protein of soybean, which is low in cholesterol and unsaturated fatty acids, and it is possible to increase the absorption rate of soybean protein by fermentation. It can be made uniform to remove the fishy taste of soybeans, and it is possible to produce tofu yogurt with no fermented odor and a rich and consistent flavor.

Protein Skin Circle Tofu

본 발명은 콩을 가공한 두부에 단백질 막을 형성하여 두부의 씹는 식감을 향상 시켰으며, 종래의 방법으로 만들어진 두부의 으스러짐과 깨짐을 방지하고 모든 요리에 다양하게 쓰일 수 있도록 원형으로 제조하여 국, 찌개, 부침 등 전통요리는 물론 샐러드나 꼬치, 간편식(HMR) 등 다양한 요리에 활용할 수 있도록 제조한 것에 특징이 있다.

Prepn. method of food product based on plant protein

豆类或油籽经第一次蒸汽处理，研磨后，加水混和，制得含干燥物量50至70%的面团，模制成型后，进行第二次蒸汽处理，烘干，可在烘干前或烘干后切割成独立小块。

Supercharging flour known as "lecithinated isis flour"

Bean curdling apparatus

본 고안은 두부 제조기에 관한 것으로서, 특히 망체의 콩이 더욱 원활하게 파쇄되도록 구성한 두부 제조기에 관한 것이다. The present invention relates to a tofu making machine, and more particularly, to a tofu making machine configured to more smoothly crushed beans of the net. 상기한 목적을 달성하기 위한 본 고안은 두부 제조기는 상부가 개방된 형태의 원통형의 플라스틱 케이스와, 상기 케이스 내부에 안착되어 파쇄되어진 액상의 콩이 모이게 되는 스테인리스 용기와, 상기 스테인리스 용기 내부에 설치되어 파쇄될 콩이 공급된 다음 이중의 파쇄날에 의해 액상의 콩으로 파쇄가 이루어지는 망체와, 상기 케이스 상부를 덮도록 케이스와 결합되고 내부에는 모터가 장착되어 있으며 그 모터의 회전축에는 이중의 파쇄날이 설치된 뚜껑과, 상기 스테인리스 용기의 하부에 설치되어 열을 공급하게 되는 히터로 구성된다. The present invention for achieving the above object is a tofu maker is installed in a cylindrical plastic case of the open top shape, a stainless steel container in which the liquid beans that are crushed by being seated inside the case, and installed inside the stainless container The mesh to be crushed is fed into a liquid bean by a double crushing blade, and the mesh is combined with the case so as to cover the upper part of the case, and a motor is mounted therein, and a crushing shaft of the motor has a double crushing blade. It is composed of a lid installed in the lower portion of the stainless steel container and a heater for supplying heat.

Coagulant for manufacturing bean curd

본 발명에 의한 두부제조용 응고제는 염화칼슘과 글루코노락톤과 포함하여 다른 물질을 혼합함으로써 대두 미세분말로 두부를 제조하는 과정에 투입되어 분말 가루에 의한 텁텁한 맛과 꺼칠꺼칠한 맛이 제거된 두부를 용이하게 제조할 목적으로, 대두 미세분말로 두부를 제조함에 있어서, 글루코노델타락톤 30% ~ 38%, 염화마그네슘 19% ~ 23%, 소금 24% ~ 30%, 글루콘산칼슘 2% ~ 4%, 제2인산칼륨 2% ~ 4%, 염화칼슘 9% ~ 13%를 중량비로 혼합한 것으로 이루어진다. The coagulant for tofu production according to the present invention is added to the process of preparing tofu with soybean fine powder by mixing calcium chloride and gluconolactone and other substances, thereby making it easy to remove tofu and ugly taste by powdered powder. In order to prepare the tofu, soybean fine powder tofu, glucono deltalactone 30% ~ 38%, magnesium chloride 19% ~ 23%, salt 24% ~ 30%, calcium gluconate 2% ~ 4%, It consists of a mixture of 2% to 4% potassium diphosphate, 9% to 13% calcium chloride in a weight ratio.

A manufacturing process of a bean curd for using a rice

본 발명은 쌀을 이용한 두부 제조방법에 관한 것으로, 두부 한판의 양을 기준으로 대략 5kg인 총중량 대비 70-75wt％의 콩과 30-35wt％의 볶은쌀을 불리되 콩의 경우 8-12시간 정도 물에서 불려줌과 더불어 볶은쌀의 경우 2시간 정도 불려주고, 불려진 콩과 볶은쌀을 혼합한 상태로 분쇄기에 투입하여 미세한 상태로 갈아주며, 분쇄된 콩과 볶은쌀의 혼합물에 거품을 억제시키는 소포제 15g과 물 60g을 투입하여 골고루 섞어주고, 상기와 같이 혼합된 재료를 여과기에 통과시켜 비지를 걸러낸 후, 여기서 남겨진 볶은쌀/두유를 80-99℃의 열을 가하여 끓여주며, 가열된 볶은쌀/두유에 응고제인 염화마그네슘 42g을 투입함과 더불어 소금 또는 죽염 14g 및 물 45g을 투입 혼합한 상태로 응고시켜 주고, 응고된 볶은쌀/두유를 지름이 대략 3-4cm 정도의 크기가 되도록 으깨어 주며, 이렇게 파쇄된 쌀두부를 압착시켜 주는 과정을 거쳐 쌀을 이용한 두부를 제조하는 것이다. 따라서, 쌀이 함유된 두부를 통해 소비자의 건강증진을 도모할 수 있으며, 보다 질 좋은 고품격의 두부를 제조함으로써 소비자의 다양한 취향을 만족시킬 수 있다. 두부, 쌀, 현미, 흑미

Pigment for meat substitute compositions

Disclosed herein are pigment compositions for meat substitutes and meat substitutes including such pigment compositions. The pigment compositions include Phycoerythrin. In an aspect, the pigment compositions include red algae or a red algae extract. In an aspect, the pigment compositions provide a pink and/or red color to raw meat substitutes that transitions to a brown color or to colorless after cooking.

Patent FR2363997B1

Process of making leguminous flakes

Patent DE3704715C2

A bean processing device and a method for using the same

The present invention is to provide a bean processing device comprising: a first processing tank, which comprises a first pulverizer, the first processing tank is for loading the beans for soaking, cooking and crushing; a second pulverizer, which is applied as a holding tank for the fine crushing of the primary crushed beans from the first processing tank; a second processing tank, which is connected with the second pulverizer, and applied for holding the bean products; and a conjunction pipe, which is applied for connecting the first processing tank and the second pulverizer to form a airtight automatic processing system.

Centrifugal separator structure of soymilk maker

본 고안은 두유 제조기의 원심 분리통 구조에 관한 것으로, 특히 간단한 구조 변경으로 원심 분리통 및 두유 수납통 덮개가 두유 수납통과 서로 견고하게 고정될 수 있고, 또한 단백질 즙과 비지를 분리하는 작업이 간편하도록 할 수 있는 두유 제조기의 원심 분리통 구조에 관한 것이다. The present invention relates to the structure of the centrifuge barrel of the soymilk making machine, and in particular, the simple structure change allows the centrifugal container and the soymilk container cover to be firmly fixed to each other with the soymilk container, and also to easily separate the protein juice and the fat. It relates to the structure of the centrifuge cylinder of the soymilk making machine that can be made. 본 고안의 두유 제조기의 원심 분리통 구조는, 두유를 수용할 수 있는 두유 수납통과, 상기 두유 수납통에 인접하여 설치되어 상기 두유 수납통을 가열하는 가열부재와, 상기 두유 수납통의 내부에 구비되어 소정 속도로 회전하여 콩 등을 절단할 수 있는 칼날을 포함하는 두유 제조기에 있어서, 상기 두유 수납통의 내부에 위치하여, 측면에는 다수개의 걸름망이 구비되고, 상부에는 개구부가 형성되어 콩 등의 재료 및 상기 칼날을 내부에 수용하는 원심 분리통의 구조로서, 상기 원심 분리통의 개구부에 설치되고, 중심부를 따라 소정 폭의 빈 공간이 형성되며, 소정 각도 만곡된 만곡부를 구비하는 분리통 손잡이가 더 구비되어, 원심 분리통이 두유 수납통과 서로 견고하게 고정될 수 있는 것을 특징으로 한다. The centrifugal cylinder structure of the soymilk maker of the present invention includes a soymilk container for accommodating soymilk, a heating member installed adjacent to the soymilk container, and heating the soymilk container, and provided inside the soymilk container. Soymilk making machine comprising a blade that can be rotated at a predetermined speed to cut soybeans, etc., located inside the soymilk container, a plurality of strainers are provided on the side, the opening is formed on the upper side, such as soybeans As a structure of a centrifugal container for accommodating the material and the blade therein, the separator is provided in the opening of the centrifugal container, a hollow space having a predetermined width is formed along the central part, and has a separator handle having a curved portion curved at a predetermined angle. It is further provided, characterized in that the centrifugal container can be firmly fixed to each other with the soymilk container.

Soybean curd puree, and process and apparatus for preparing the same

A soybean curd puree which can be applied to various foods and are useful for expansion of applications of soybean milk, and a process and apparatus for preparing the same, and the apparatus comprises a system in which a raw material tank, heating means, a holding pipe, first emulsifying dispersion means, cooling means and second emulsifying dispersion means are arranged in that order, and coagulant supply means connected between the heating means and the holding pipe, and the process comprises adding the coagulant to the soy milk, holding the temperature thereof at 40 to 90°C to form a coagulated product, pre-crushing the product by the first emulsifying dispersion means, followed by cooling to 10 to 35°C , and crushing the product by the second emulsifying dispersion means into particles having the average particle diameter of 2 to 15 µm and 90% particles diameter of not more than 35 µm.

Food product

TITLE; FOOD PRODUCT INVENTOR: Ulrich AMMANN ABSTRACT: Pulses or oilseeds are subjected to a first treatment with steam, ground and mixed with water to prepare a paste having a dry matter content of from 50 to 70%, the paste is shaped, subjected to a second treatment with steam, dried and cut up into individual articles before or after drying.

A kind of compound full grain flour and preparation method thereof

本发明公开了一种复合型全谷物面粉及其制备方法，所述组分包括小麦、玉米及黄豆，所述小麦60‑90份，所述玉米10‑25份，所述黄豆10‑25份。本发明制备的复合型面粉，由小麦、黄豆、玉米中的三种或两种原料按照比例制备而成，相比于传统面粉，营养更加均衡及全方位，改善传统面粉和膳食纤维不足的缺点，具有较高的营养和保健价值。

Process of manufacturing foodstuffs from leguminosae

Instant powedered bean curd and manufacure method using thereof

본 발명은 즉석두부용 분말 및 이를 이용한 두부제조방법에 관한 것으로, 보다 상세하게는 볶은대두분말, 전분 및 대두분말과 응고제 및 천연영양색소를 각각 소포장하여 생산하고, 상기 소포장 된 재료를 이용하여 즉석두부를 짧은 시간 내에 제조할 수 있는 제조방법에 관한 것이다. The present invention relates to an instant tofu powder and tofu manufacturing method using the same. More specifically, roasted soybean powder, starch and soybean powder, a coagulant, and a natural nutrient pigment are packaged and produced, respectively, and using the packaged material It relates to a manufacturing method that can produce tofu in a short time. 본 발명은 볶은대두분말과; 전분과; 대두분말을 일정비율로 소포장한 주재료와;색상을 낼 수 있는 천연재료를 액즉 상태로 짜서 소포장한 색상재료와; 응고제 일정량을 소포장한 응고재료와;로 구성된다. The present invention is a roasted soybean powder; Starch; A main material in which soybean powder is packaged at a predetermined ratio; and a color material packaged by squeezing natural materials capable of producing color in liquid form; It consists of a coagulation material in which a certain amount of coagulant is packaged. 본 발명에 의한 두부에 의하면 유통기간이 길고, 대두를 전체로 사용하고, 비타민 등의 영양소가 첨가되어 영양가가 높다. According to the tofu according to the present invention, the shelf life is long, the soybeans are used as a whole, and nutrients such as vitamins are added, and the nutritional value is high. 두부, 분말, 대두, 콩가루, 전분, 간수, 포장, 천연색소 Tofu, powder, soybean, soybean powder, starch, water, packaging, natural color

Dehydrated legume product and process for producing the same

ABSTRACT Legumes, such as beans, are hydrated, and cooked to form a mash prior to forming the resultant mixture into shapes suitable for dehydration to a storage-stable moisture content. The dehydrated bean product has a bulk density greater than about 0.28 gm/cc, and a rehydration ratio within the range of 1.75 to 3.75:1.0, and is capable of substantially uniform reconstitution which does not require physical agitation. The hydrated product is particularly suitable for the preparation of refried beans.

Bean processing method and applications thereof

The present invention relates to a legume processing method, comprising the steps of: (a) washing beans; (b) cooking the washed beans; (c) crushing the cooked beans; (d) holding the crushed beans in step (c) for a predetermined period of time; and (e) pulverizing the beans in step (d) to obtain a bean product containing single bean cells, wherein steps (b) - (c) are carried out in the same tank. The bean processing method disclosed does not require the use of any enzyme or chemical reagent. The present invention further provides a method for making whole bean soymilk, which can further process the whole bean soymilk into liquid or powder soybean products.

Method for Manufacturing Bean-curd Using Hemp Seed

본 발명은 두부제조에 사용되는 응고제로서 종래의 화학응고제 대신에 대마씨 추출액으로 두유를 응고시켜 종래의 두부와 같은 식감이 나도록 하는 두부제조방법에 관한 것이다. 본 발명의 방법으로 제조되는 두부는 화학응고제 대신에 천연응고제인 대마씨 추출액으로 두유를 응고시키므로 화학약품에 의한 유해성 논란을 배제할 수 있으며, 종래의 두부와 같은 식감을 나타내면서 대마씨에 함유된 유용성분을 두부에 부가할 수 있고 두부에 풍부하게 함유된 칼슘의 체내흡수율을 높일 수 있어서 고품질의 두부제조가 가능하다. The present invention relates to a method for producing a tofu which coagulates soymilk with a hemp seed extract instead of a conventional chemical coagulant as a coagulant used in the production of tofu to make the same texture as that of a conventional tofu. The tofu produced by the method of the present invention can be used as a natural coagulant instead of a chemical coagulant to coagulate soymilk with the extract of soybean seeds. Therefore, it is possible to eliminate the controversy due to chemicals, The ingredients can be added to the tofu and the absorption rate of the calcium contained in the tofu rich in the body can be increased, so that it is possible to manufacture a high quality tofu.

Method for producing dry powder soybean and dry powder soybean produced by the method

大豆以外の成分を殆ど含まず、しかも、酸化し難く保存性に優れている乾燥粉末大豆を、比較的短時間で得ることのできる乾燥粉末大豆の製造方法を提供する。 解決手段水洗した大豆に、水、及びトコフェロールを添加して、所定時間浸漬し（浸漬工程）、浸漬された大豆を、浸漬水と共に蒸煮する（蒸煮工程）。 蒸煮された前記大豆を所定大に粗砕して（粗砕工程）、粗砕された大豆及び水に対して、ペクチナーゼ酵素と、トコフェロールを添加した混合液を得、この混合液を前記ペクチナーゼ酵素の活性温度下で所定時間攪拌する（酵素処理工程）。 酵素処理後の混合液を急速加熱、失活後（失活工程）急速冷却し、この混合液をスクリーンにかけて痕誤報液中の固形物を個々の細胞レベルに微粉砕して分離してスラリーとした後（分離工程）、このスラリーを噴霧乾燥により乾燥させて（乾燥工程）乾燥粉末大豆を得る。

Manufacturing method of black tofu using black beans

본 발명은 흑콩(일명:서리태)을 이용하여 비지전 또는 두부를 제조하는 제조방법에 관한 것으로, 특히 본 발명은 흑콩을 이용하여 비지전이나 흑두부로 제조할 수 있도록 하는 흑콩을 이용한 흑두부의 제조방법에 관한 것이다. The present invention relates to a manufacturing method for producing non-bean curd or tofu using black beans (aka: Seorytae), and in particular, the present invention relates to a method for producing black bean curd using black beans to make non-bean or tofu using black bean. It is about. 종래 일반적인 대두를 이용한 두부의 제조과정은 널리 알려져 있으나 대두에 비하여 맛과 영양이 월등한 흑콩은 두부의 제조가 불가능하였다. Conventionally, the manufacturing process of tofu using general soybeans is widely known, but black bean having superior taste and nutrition compared to soybeans was not available for tofu production. 따라서 본 발명은 이물질을 제거한 흑콩 3kg에 물 10ℓ를 혼합하여 맷돌에서 15 ∼ 20ℓ의 흑두유를 제조한 후 흑콩을 담가두었던 물을 100℃에서 끓이며 두유물을 넣어 50 ∼ 60분 정도 끓이고, 청정간수를 6ℓ넣어 30∼ 40분 뜸을 들인 다음 매 10분 간격으로 3회 정도 혼합하며, 수분(물)을 제거하여 흑두부를 성형하도록 하는 것이다 Therefore, in the present invention, by mixing 10ℓ of water with 3kg of black soybeans from which the foreign substances were removed, 15-15 liters of black soybean oil was prepared from millstone, and the water soaked with black soybeans was boiled at 100 ° C., and soymilk was boiled for about 50 to 60 minutes. 6ℓ is put in 30-40 minutes of steaming and mixed three times every 10 minutes, and removes water (water) to form a black tofu

Pulses powder manufacturing methods using aquafaba

본 발명은 동물성 단백질을 대처할 수 있는 식물성 단백질을 제조하기 위해 선정된 두류를 사전침리처리 과정 또는 사전침리불처리 과정을 통해 아쿠아파바를 이용하는 두류 분말 제조 방법과 관련된 다양한 실시 예들이 기술된 바, 한 실시 예에 따르면, 두류 분말 제조 방법은, 두류를 선정하는 과정; 선정된 상기 두류를 증류수로 세척한 후 22℃ 실온에서 건조하는 과정; 상기 두류를 증류수에 4℃에서 16시간 동안 침지 처리하는 과정; 상기 침지 처리된 두류와 침지액을 채반을 이용하여 분리하는 과정; 분리된 상기 두류를 가압가열장치에 의해 가압된 상태에서 118℃에서 가열하여 조리하는 과정; 조리된 상기 두류를 22℃에서 24시간 동안 냉각처리하는 과정; 상기 냉각처리된 두류와 상기 냉각처리 이후 발생된침지액(예: 아쿠아파바, aquafaba, AQ)을 채반을 이용하여 분리하는 과정; 및 분리된 상기 침지액(예: 아쿠아파바, aquafaba, AQ)을 -20℃에서 동결시킨 후 건조기에서 건조시킨 후 두류 분말을 얻는 과정;을 포함할 수 있으며, 이외에도 다양한 다른 실시 예들이 가능하다.

Food

豆类或油籽经第一次蒸汽处理，研磨后，加水混和，制得含干燥物量50至70％的面团，模制成型后，进行第二次蒸汽处理，烘干，可在烘干前或烘干后切割成独立小块。