KR0182829B1 - Preparation of raw soybean powder - Google Patents
Preparation of raw soybean powder Download PDFInfo
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- KR0182829B1 KR0182829B1 KR1019960005810A KR19960005810A KR0182829B1 KR 0182829 B1 KR0182829 B1 KR 0182829B1 KR 1019960005810 A KR1019960005810 A KR 1019960005810A KR 19960005810 A KR19960005810 A KR 19960005810A KR 0182829 B1 KR0182829 B1 KR 0182829B1
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- raw
- beans
- pulverized
- dried
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- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 33
- 244000068988 Glycine max Species 0.000 title claims abstract description 26
- 239000000843 powder Substances 0.000 title claims abstract description 11
- 238000000227 grinding Methods 0.000 claims abstract description 28
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 20
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 239000002245 particle Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 10
- 238000010521 absorption reaction Methods 0.000 abstract description 6
- 230000029087 digestion Effects 0.000 abstract description 5
- 238000010298 pulverizing process Methods 0.000 abstract description 4
- 235000019621 digestibility Nutrition 0.000 abstract description 3
- 238000003860 storage Methods 0.000 abstract description 3
- 235000013527 bean curd Nutrition 0.000 description 4
- 230000006378 damage Effects 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 235000013402 health food Nutrition 0.000 description 3
- 235000008452 baby food Nutrition 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 230000001079 digestive effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 1
- 102000003820 Lipoxygenases Human genes 0.000 description 1
- 108090000128 Lipoxygenases Proteins 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 239000011362 coarse particle Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 230000006806 disease prevention Effects 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 239000010842 industrial wastewater Substances 0.000 description 1
- 239000008235 industrial water Substances 0.000 description 1
- 239000006148 magnetic separator Substances 0.000 description 1
- 239000011785 micronutrient Substances 0.000 description 1
- 235000013369 micronutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000005201 scrubbing Methods 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 230000035939 shock Effects 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000002753 trypsin inhibitor Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
-
- 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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- 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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
본 발명은 생콩을 영양소의 파괴없이 대략 150-900mesh 정도로 미세분쇄하는 전지활성 생대두 미세분말을 제조 방법에 관한것으로서 생콩을 수분함유율 9-11%가 되도록 건조한 다음 탈피하고 탈피한 생콩을 약 65~85℃의 온도로 15초-35초간 가열하여 생콩의 비린내를 제거하고 소화흡수율과 저장성을 높게하고 가열한 생콩을 다시 약 30℃정도로 냉각되게 하고 냉각된 생콩을 내부온도가 55℃-85℃로 유지되는 충격식 분쇄기로 약 80mesh정도 크기로 1차 조분쇄하고 조분쇄된 생콩입자를 수분함유 3-5%가 되도록 건조시키고 건조된 생콩입자를 1차 조분쇄시와 같은 방법으로 2차 미분쇄하되 분쇄기의 햄머단부와 분쇄판간의 간격(공차)을 1차 조분쇄시보다 좁게하여 분쇄하고 2차미분쇄된 생콩가루를 분급화하고 입자가 큰 생콩가루는 다시 2차미분쇄기에 투입하여 재분쇄하는 방법으로 분쇄하여 영양소의 파괴가 거의 없으며 비린내가 나지않고 소화흡수율이 높으며 저장성이 뛰어난 전지활성 생대두미세분말이 제조된다.The present invention relates to a method for producing a battery-activated raw soybean fine powder that finely crushes raw beans to about 150-900mesh without destroying nutrients. The raw beans are dried to have a moisture content of 9-11%, and then peeled and peeled. Heat 15 seconds to 35 seconds at 85 ℃ to remove fishy fishy, increase digestibility and storage, heat the heated beans to about 30 ℃, and cool frozen beans to 55 ℃ -85 ℃ The first impact grinding machine is a coarse grinding machine, which is roughly 80mesh in size and dried to obtain 3-5% of the moisture contained in the raw crushed raw soybeans. However, the gap (tolerance) between the hammer end of the pulverizer and the crushing plate is narrower than that of the first coarse pulverization. The second pulverized raw soy flour is classified, and the large raw soy flour is put into the second fine crusher It is pulverized by the regrinding method, almost no nutrients are destroyed, fishy smell, high digestion absorption rate, and high shelf life are produced.
Description
제1도는 본 발명사용의 분쇄기 개략구성도.1 is a schematic configuration of a mill using the present invention.
* 도면의 주요부분에 대한 부호의 설명* Explanation of symbols for main parts of the drawings
1 : 분쇄기 2 : 햄머1: grinder 2: hammer
3 : 분쇄판 4 : 걸름망3: crushed plate 4: strainer
5 : 수집통 6 : 투입구5: collecting container 6: inlet
본 발명은 생콩을 영양소의 파괴없이 대략 150-900mesh 정도로 미분쇄하여 전지활성 생대두미세분말을 제조하는 방법에 관한 것이다.The present invention relates to a method of preparing whole-active green soybean fine powder by pulverizing raw beans to approximately 150-900mesh without nutrient destruction.
일반적으로 콩은 열에 약하고 섬유질과 지방질 및 단백질을 많이 함유하고 있어 분쇄시에 엉킴현상이 생기므로 미세분말화가 어렵고 미세분말화한다해도 종래의 마쇄식 분쇄방법으로 분쇄하면 높은 마찰열 때문에 콩의 영양소가 많이 파괴되는 문제점이 있었다.In general, soybean is weak to heat and contains a lot of fiber, fat, and protein, so entanglement occurs during grinding, so it is difficult to finely powder and even when finely powdered. There was a problem that was destroyed.
한 예로서 국내특허공고 제92-8853호 대두분말제조방법 및 장치로 선 등록된 것이 있다.As an example, there is a pre-registered as a method and apparatus for manufacturing soybean powder in Korean Patent Publication No. 92-8853.
즉 대두를 선별하여 분리하고, 분리선별된 대두를 증자기에 투입 100~120℃로 생콩을 2분간 증자하여 비린 냄새 등을 탈취하고, 100~120℃로 증자된 생콩을 70℃의 열풍으로 건조하여 함수율이 4.5~4.6%되게 건조하고, 상기 건조된 생콩을 1,2차 분쇄기로 다단계 분쇄하여 대두분말을 얻는다는 것이다.That is, the soybeans are sorted and separated, and the selected soybeans are put into the steamer. The raw beans are cooked at 100-120 ° C for 2 minutes to deodorize the fishy smell. The moisture content is dried to 4.5 ~ 4.6%, and the dried raw beans are pulverized in multiple stages with a first and second grinder to obtain soybean powder.
그러나 상기한 발명의 경우 탈취공정에서 생콩을 100~120℃로 2분간 증자하게 되면 생콩에 함유된 영양소가 파괴될 뿐 아니라 분쇄시에도 분쇄기내에 별도의 냉각장치가 없어 분쇄열로 인하여 분쇄도중 생콩의 영양소가 파괴되는 등의 문제점이 있는 것이었다.However, in the case of the invention described above, when the raw beans are increased at 100 to 120 ° C. for 2 minutes, the nutrients contained in the raw beans are not only destroyed, but there is no separate cooling device in the grinder even during grinding, which leads to There was a problem such as the destruction of nutrients.
또한 콩은 이를 분말화하여 생콩가루상태로 복용하면 당뇨, 고혈압등 여러 가지 성인병 예방에 좋은 건강식품이 되고 고단백 저칼로리이므로 다이어트용 또는 어린이들의 이유식등에도 매우 적합한 건강식품임에도 생콩특유의 비린냄새와 소화가 잘안되는 문제 때문에 복용이 어려우며 또한 콩은 이를 분말화하여 두면 콩 속의 지방이 쉽게 산화하여 변질되므로 저장성이 떨어져 대량제조하여 유통시키는 상품화가 어려운 문제도 있는 것이다.In addition, beans are powdered and taken as raw soybean powder, which is a good health food for preventing various adult diseases such as diabetes, high blood pressure and high protein and low calorie, so it is a health food that is very suitable for diet or baby food of children. It is difficult to take because of the poor problem, and also the beans are powdered it is easy to oxidize and deteriorate the fat in the beans, so there is also a problem that is difficult to commercialize the mass production by releasing the mass.
본 발명은 이러한 제반문제점을 해결하여 콩에 함유된 각종영양소가 파괴되지않고 활성화되어 있는 상태에서 극히 미세하게 분말화 할 뿐아니라 비린 냄새가 나지않고 소화흡수율이 매우 높으며 지방질의 산화를 방지하여 저장성을 향상시키므로서 대량 생산유통하는 상품화가 가능하도록 한 것이다.The present invention solves these problems by not only destroying the micronutrients in the active state without breaking various nutrients contained in soybeans, but also does not smell fishy smell, very high digestive absorption rate and prevent oxidation of fat, storage properties It is possible to commercialize the mass production and distribution while improving.
이를 위하여 본 발명에서는 종래의 마쇄식분쇄를 하지 않고 제1도에 도시된 바와 같이, 회전하는 다수의 햄머가 분쇄기내에 투입된 콩을 충격, 마쇄, 와류, 전단 작용으로 분쇄되게 하는 충격식 분쇄방법으로 분쇄하며 이때 분쇄기 내에는 찬공기를 계속 주입하여 분쇄기내의 온도가 55℃-85℃가 유지되도록 한다.To this end, in the present invention, as shown in FIG. 1 without performing conventional grinding, as a impact grinding method, a plurality of rotating hammers are pulverized by impact, grinding, vortex, and shearing. At this time, the cold air is continuously injected into the grinder to maintain a temperature of 55 ° C.-85 ° C. in the grinder.
또한 본 발명에서는 위와 같이 저온충격식으로 콩을 분쇄하되 단계별로 구분 분쇄한다. 즉 1차 조분쇄한다음 2차 미세분쇄하는 방법으로 단계별로 분쇄하며 이와 같은 분쇄방법에 의하여 분쇄하므로서 콩의 영양소 파괴가 거의 없이 미세분쇄가 가능하고 엉킴현상 등이 없어 분쇄도 더욱 용이하게 되는 것이다.In addition, in the present invention, the above-mentioned low-temperature shock pulverized soybeans, and pulverized step by step. That is, the first coarsely pulverized and then second fine pulverized are pulverized step by step and pulverized by such a pulverization method, so that pulverization is possible with little nutrient destruction of soybeans and there is no entanglement phenomenon. .
또한 본 발명에서는 생콩을 분쇄하기 전에 껍질을 탈피하여 분쇄하므로서 분쇄가 더욱 용이할 뿐 아니라 소화흡수율이 높도록 하였다.In addition, in the present invention, by peeling and peeling the shell before grinding the raw beans, not only the grinding is easier but also the digestion absorption rate is high.
이를 위하여 시험한바 콩의 탈피가 가장 용이한 건조조건은 콩의 수분이 9-11% 정도가 되도록 건조하는 것이었다.For this purpose, the easiest drying condition for soybean peeling was to dry soybean with 9-11% moisture.
또한 본 발명에서는 탈피한 생콩을 분쇄전에 약간 가열하여 주므로서 생콩특유의 비린 냄새와 소화성이 떨어지게 하는 트립신인히비타 성분이 제거되게 하고 동시에 지방을 산화시키는 리폭시게내이즈와 같은 성분도 제거하므로서 비린 냄새가 나지 않고 소화흡수율과 저장성이 높도록 하였다.In addition, in the present invention, by heating the peeled raw soybeans before grinding, the fishy odor and the digestive traits of trypsin inhibitors that are inferior in digestibility are removed, and at the same time, it removes the components such as lipoxygenase, which oxidizes fat. Digestion absorption and shelf life are high.
분쇄전 가열에 있어서 가장 중요한 것은 가열조건이다. 즉 지나치게 가열하면 영양소파괴 등의 부작용이 생기고 미흡하면 비린내제거 등이 불충분하여 소기의 효과를 얻을 수 없기 때문이다. 시험한바 탈피한 생콩을 약 65-85℃의 온도로 약 15-35초간 가열하여 주므로서 소기의 효과를 얻을수 있었다.The most important thing in heating before grinding is heating conditions. In other words, excessive heating causes side effects such as nutrient destruction, and insufficient deficiency results in insufficient fishy smell, and thus, the desired effect cannot be obtained. As a result of the test, the peeled raw beans were heated to a temperature of about 65-85 ° C. for about 15-35 seconds to obtain the desired effect.
본 발명을 실시예에 따라 공정별로 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail with reference to Examples.
[제1공정(자력선별공정)][First step (magnetic screening step)]
일정량의 생콩을 자력선별기에 투입하여 이물질을 선별제거한다.A certain amount of raw beans are put into a magnetic separator to remove and remove foreign substances.
[제2공정(건조공정)][Step 2 (Drying Process)]
이물질이 제거된 생콩을 약 65-86℃의 증기로 가열하여 탈피에 적합한 수분 9-11% 함유의 생콩이 되도록 건조시킨다.The dehydrated soybeans are heated with steam at about 65-86 ° C. and dried to a fresh content containing 9-11% of moisture suitable for stripping.
[제3공정(탈피공정)][3rd process (Scrubbing process)]
적절히 건조된 생콩을 탈피기로 탈피하여 껍질을 분리하며 이때 생콩은 탈피과정에서 2등분된다.Peel the properly dried raw beans with a peeler to separate the shells. At this time, the raw beans are divided into two parts during the peeling process.
[제4공정(탈취공정)][4th process (deodorization process)]
탈피되고 2등분된 콩을 약65℃-85℃의 증기로 15-35초간 가열하여 비린내 등을 제거하고 소화성 및 저장성을 높인다.Peeled and halved soybeans are heated with steam of about 65 ℃ -85 ℃ for 15-35 seconds to remove fishy smell and improve digestibility and storage.
[제5공정(냉각공정)][Fifth step (cooling step)]
탈취된 생콩을 10℃정도이 찬바람으로 약 30℃정도로 냉각시켜 분쇄가 용이하게 되도록한다.The deodorized raw beans are cooled to about 30 ℃ with a cold wind of about 10 ℃ to make grinding easier.
[제6공정(1차 조분쇄공정)][Sixth Step (First Coarse Grinding Process)]
냉각된 콩을 제1도에 도시된 바와 같이 약2000RPM으로 회전하는 다수의 햄머(2)와, 상부의 요철분쇄판(3)과, 하부걸름망(4)등으로 구성된 충격식분쇄기(1)에 투입하여 햄머(2)의 충격과 분쇄판(3)의 마쇄와 분쇄기(1) 내에서의 와류 및 전도작용에 의하여 약 80mesh정도 크기로 조분쇄되게 하며 분쇄된 생콩의 입자는 걸름망(4)을 통하여 수집통(5)에 낙하한다.As shown in FIG. 1, an impact crusher 1 comprising a plurality of hammers 2 rotating at about 2000 RPM, an upper uneven grinding plate 3, a lower strainer 4, and the like. The coarse particles are pulverized to about 80 mesh by the impact of the hammer (2), the grinding of the grinding plate (3) and the vortex and conduction in the grinding machine (1). It falls to the collecting container 5 through.
이때 분쇄기(1)내의 온도가 55℃-85℃정도로 유지되도록 투입고(6)를 통하여 찬공기를 계속 불어넣어 주어야 한다.At this time, the cold air must be continuously blown through the inlet (6) so that the temperature in the grinder (1) is maintained at about 55 ℃-85 ℃.
[제7공정(유동상건조)][Step 7 (Flowing Drying)]
1차 조분쇄된 생콩입자들을 통상의 유동상(流動狀) 건조기로 건조하되 건조온도 55℃-90℃의 범위에서 생콩입자의 함유수분이 3-5%정도가 되도록 건조한다.The first coarsely pulverized raw soybean particles are dried in a conventional fluidized bed drier, and dried so that the moisture content of the raw soybean particles is about 3-5% in the drying temperature range of 55 ° C to 90 ° C.
[제8공정(2차 미분쇄공정)][Step 8 (Second Grinding Process)]
건조된 생콩입자를 1차 조분쇄시의 분쇄기(1)와 같은 구성으로 된 2차 미분쇄기(도시안됨)에 투입하여 2차 미분쇄하며 이때 분쇄기의 구성과 내부온도 동의 조건은 모두 1차 조분쇄시와 같고 다만 햄머의 회전속도가 3500RPM으로 좀 더 빠르고 햄머의 단부와 분쇄판간의 간격(공차)을 1차 조분쇄시보다 좁게하여 분쇄하므로서 150-900mesh크기로 미분쇄가 가능하다.The dried raw soybean particles are put into a secondary grinding machine (not shown) having the same configuration as the grinding machine (1) during the first grinding, and the second grinding is carried out at this time. It is the same as grinding, but the rotation speed of hammer is faster as 3500RPM, and it is possible to grind by narrowing the gap (tolerance) between the end of hammer and grinding plate than the first coarse grinding.
[제9공정(분급공정)]9th process (classification process)
2차 미분쇄된 콩가루는 역시 걸름망을 통하여 낙하하며 낙하된 콩가루는 150-900mesh로 분급한 다음 일정량씩 포장하여 제품화한다.Secondary pulverized soybean powder also falls through the strainer, and the dropped soy flour is classified into 150-900mesh, and then packaged in a certain quantity to be commercialized.
분급화 과정에서 제품화되지 못한 다소 큰 입자의 생콩가루는 2차 미분쇄기에 넣어 원하는 크기로 될 때까지 반복하여 재분쇄한다.The raw soy flour of rather large particles which have not been commercialized in the classification process is put in a secondary grinding machine and repeatedly pulverized until the desired size is obtained.
이상과 같은 방법으로 미세분쇄된 생콩가루는 생콩가루상태 그대로 복용하여도 비린내가 없고 소화흡수율이 뛰어나 각종성인병예방용, 다이어트용 또는 이유식용 등에 매우 적합한 우수한 건강식품이 되고 저장성이 높아 대량생산 유통시킬수 있어 대량으로 상품화가 가능하다.Raw soy flour finely pulverized as described above has no fishy smell and excellent digestion absorption even when taken as raw soybean powder, which makes it an excellent health food that is very suitable for various adult disease prevention, diet or baby food, and has high shelf life. It can be commercialized in large quantities.
또한 영양소의 파괴가 없는 본 발명 미세분말은 두부제조용 원료로 사용할 경우 비지를 여과하지 않고 두유를 그대로 응고시켜 두부를 제조하여도 거친맛이 없고 영양가 손실도 없는 훌륭한 두부가 제조된다.In addition, the present invention fine powder without destroying nutrients, when used as a raw material for tofu production, tofu to solidify soy milk without filtering the sesame as it is produced tofu to produce a good tofu without coarse taste and no loss of nutritional value.
따라서 비지 여과공정에 따른 많은 공업용수의 소모와 폐수의 배출을 방지할 뿐 아니라 제조공정의 단축은 물론 비지 여과공정의 생략으로 자동제조장치에 의한 기계화제조 및 소형용기에 자동포장이 가능하여 간식용식품으로 널리 유통시킬 수 있다.Therefore, it not only prevents the consumption of a lot of industrial water and wastewater due to the busy filtration process, but also shortens the manufacturing process and omits the busy filtration process. It can be widely distributed as food.
또한 본 발명은 각종 식품제조용으로 사용하면 물에 쉽게 분산되어 신속하게 유화되므로 제조공정이 단축되고 영양소의 파괴없이 소화흡수율이 매우 높을 뿐 아니라 입속에 거친맛이 없으므로 식품의 영양가를 높게하고 제품의 고급화가 가능하다.In addition, the present invention is easily dispersed in water and emulsified quickly when used for manufacturing various foods, so that the manufacturing process is shortened, digestion absorption rate is very high without destroying nutrients, and there is no coarse taste in the mouth. Is possible.
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| KR1019960005810A KR0182829B1 (en) | 1996-03-04 | 1996-03-04 | Preparation of raw soybean powder |
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| KR1019960005810A KR0182829B1 (en) | 1996-03-04 | 1996-03-04 | Preparation of raw soybean powder |
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| KR0182829B1 true KR0182829B1 (en) | 1999-03-20 |
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| KR20010016545A (en) * | 2000-12-08 | 2001-03-05 | 이익형 | Using full fat active soybean flour, method of flour whole bean curd and flour soy juice |
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| WO2003003853A1 (en) * | 2001-07-04 | 2003-01-16 | Intersoygen Co., Ltd | A method for manufacturing wholly activated functional fine soybean powder featuring high purity, by drying soybean with infrared electromagnetic waves |
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| KR970064422A (en) | 1997-10-13 |
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