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A manufacturing method of whole soybean milk and soybean curd

A manufacturing method and technology for soybean milk, which are applied in the directions of food preparation, rigid containers, containers, etc., can solve the problems of difficult operation, poor taste, and inability to guarantee quality.

Inactive Publication Date: 2008-04-02
DAESANG FNF CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The tofu produced by the above-mentioned common method has the disadvantage that the quality cannot be guaranteed due to roughness and unevenness.
In addition, tofu produced by non-pressing methods has the disadvantages of extremely fragile solidification, difficult operation, and poor taste.

Method used

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  • A manufacturing method of whole soybean milk and soybean curd
  • A manufacturing method of whole soybean milk and soybean curd
  • A manufacturing method of whole soybean milk and soybean curd

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0087] Whole soybean milk I is manufactured according to the method of the present invention

[0088] 100g of soybeans were removed with a peeler. 5 times (weight ratio) of water was added to the peeled soybeans, and water immersion was performed for 3 to 6 hours. The soybeans were taken out, and 4 to 5 times (weight ratio) of water was added to the hydrated soybeans, and coarsely pulverized with a grinder (manufactured by Continental Machinery). At this time, the particle size of the soybean coarsely ground material is about 100 to 3000 μm. The above coarsely ground soybeans were heated at 100° C. for 10 minutes, and cooled to 0 to 10° C. with a cooling machine. Then, the above-mentioned coarsely ground soybeans were finely pulverized using an ultrafine pulverizer (manufactured by Masuko). At this time, the upper grinding part (MKG-A) of the ultrafine pulverizer is fixed, and the lower grinding part (MKG-A) is moved up and down at an interval of 1 / 100mm by rotating the a...

Embodiment 2

[0090] According to the method of the present invention to make whole bean soymilk II

[0091] Except for adding 0.002 to 0.2% by weight of fatty acid antifoaming agent (manufactured by RikenVita Co., Ltd.) relative to the total amount of coarse soybean pulverization when pulverizing with an ultrafine pulverizer, a whole Soy milk.

Embodiment 3

[0093] According to the method of the present invention to make whole bean soymilk III

[0094]Whole bean soymilk was produced in the same manner as in Example 2 above, except that a measuring table ultrafine pulverizer was connected in series to the production line for ultrafine pulverization.

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Abstract

The present invention relates to methods for preparing whole soybean milk and soybean curd. More particularly, it relates to a method for preparing whole soybean milk using whole soybean without separating soybean pulps, and to a method for preparing soybean curd by heating and co not agulating the prepared whole soybean milk in a stepwise manner. According to the inventive method the inventive method can effectively prepare high-quality of whole soybean milk using whole soybean without separating the soybean pulps, which contains the nutritional components of soybean pulps intact and has a very narrow and uniform particle diameter distribution so that the precipitation of soybean particles does not occur. Also, according to the method for preparing soybean curd using the whole soybean milk, soybean curd having improved sensory charac not teristics and cooking suitability can be prepared by heating the whole soybean milk in a stepwise manner so as to uniformly coagulate the soybean milk.

Description

technical field [0001] The invention relates to a method for manufacturing whole soybean milk and tofu. More specifically, the present invention relates to a method for producing whole bean soy milk from whole beans without separating bean dregs, and performing multi-stage heating and solidification on it to produce bean curd. Background technique [0002] Foods made from soybeans (soybean foods), such as soymilk and tofu, are attracting attention as high-protein sources that can solve the problem of ingestion of meat and the like. Usually, soybean milk and tofu are produced by a method including steps of crushing soybeans, boiling them, filtering them, and the like. On the other hand, the cell wall of soybean contains a large amount of cellulose, hemicellulose, pectin (pectin) and water-insoluble substances, and is composed of an extremely complex and strong structure. Therefore, whole bean cannot be made into soft and homogeneous soya-bean milk with general crushing and ...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L11/00
CPCB65D5/563B65D5/58
Inventor 许炳石权浩领申民哲金裕珍深源高义赞申宗宪李荣滚韩庆浩
Owner DAESANG FNF CORP
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