KR100433458B1 - Manufacturing method of soybean milk goods - Google Patents

Manufacturing method of soybean milk goods Download PDF

Info

Publication number
KR100433458B1
KR100433458B1 KR10-2001-0029601A KR20010029601A KR100433458B1 KR 100433458 B1 KR100433458 B1 KR 100433458B1 KR 20010029601 A KR20010029601 A KR 20010029601A KR 100433458 B1 KR100433458 B1 KR 100433458B1
Authority
KR
South Korea
Prior art keywords
soymilk
soybeans
soybean
soy milk
sugar
Prior art date
Application number
KR10-2001-0029601A
Other languages
Korean (ko)
Other versions
KR20020090655A (en
Inventor
공점구
김석원
Original Assignee
공점구
김석원
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 공점구, 김석원 filed Critical 공점구
Priority to KR10-2001-0029601A priority Critical patent/KR100433458B1/en
Publication of KR20020090655A publication Critical patent/KR20020090655A/en
Application granted granted Critical
Publication of KR100433458B1 publication Critical patent/KR100433458B1/en

Links

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
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Dairy Products (AREA)

Abstract

본 발명은 두유제품 제조방법에 관한 것으로, 대두를 원료로 하여 두유제품을 제조하는 것에 있어서, 생대두를 석발 및 세척하여 이물질을 제거한 다음 수분 함량이 95∼99%가 되게 물에 불려주는 불림공정과; 상기 불림공정이 완료된 상태에서 불림대두가 침지되어 있는 물을 스팀열로 85∼95℃의 온도범위에서 3∼5분 정도 가열하여 대두의 껍질이 알멩이에서 분리가 잘 이루어지도록 껍질부분을 익혀주는 껍질익힘공정과; 상기 공정을 거친 대두를 냉수로 세척하여 익은 껍질이 대두알멩이에서 분리되게 하여 껍질과 그에 붙어있는 씨눈을 제거하는 껍질 및 씨눈제거공정과; 껍질 및 씨눈이 제거된 대두를 분쇄기로 분쇄하여 얻은 대두즙을 98∼100℃로 끓여주는 대두즙 끓임공정과; 상기 공정에서 끓임된 두유의 당도가 2∼5%가 되도록 설탕이나 과당을 적당량 첨가하여 혼합하는 당도조정공정과; 상기 공정에서 당도가 조정된 두유를 급속냉각한 다음 여과기로 여과하여 두유에 잔존하는 덩어리입자를 제거하는 두유여과공정과; 상기 공정을 거친 두유를 진공도 60∼90mmHg으로 끓임두유에 함유된 기포(거품)을 제거하는 진공탈기공정과; 상기 공정에서 기포가 제거된 두유를 350∼450Kg/㎠의 압력을 가하여 두유입자가 침전되지 않도록 균질화시키는 균질공정을 포함하여 두유제품을 제조하는 것을 특징으로 하는 발명이다.The present invention relates to a method for producing soy milk products, in manufacturing soy milk products using soybean as a raw material, after soaking and washing raw soybeans to remove foreign substances, and soaked in water so that the water content is 95 to 99%. and; When the soaking process is completed, the soaked soybeans are heated by steam heat for 3 to 5 minutes in a temperature range of 85 to 95 ° C., so that the shells of the soybeans are cooked well so that the shells are separated from the kernels. Cooking process; Washing the soybeans through the cold water process and removing the peeled soybeans from the soybeans by removing the peeled soybeans; A soybean juice brewing step of boiling the soybean juice obtained by pulverizing the soybeans from which the skin and the seeds are removed by a grinder at 98 to 100 ° C .; A sugar adjustment step of adding and mixing an appropriate amount of sugar or fructose so that the sugar content of the boiled soy milk becomes 2 to 5% in the step; A soymilk filtration step of rapidly cooling the soymilk with the sugar adjusted in the above process and then filtration with a filter to remove lump particles remaining in the soymilk; A vacuum degassing step of removing bubbles (bubbles) contained in the boiled soybean milk with a degree of vacuum of 60 to 90 mmHg after the process; The invention is characterized by producing a soymilk product including a homogeneous step of homogenizing so that the soymilk particles are not precipitated by applying a pressure of 350 ~ 450Kg / ㎠ to remove the bubbles in the process.

Description

두유제품 제조방법{Manufacturing method of soybean milk goods}Manufacturing method of soybean milk goods

본 발명은 두유제품 제조방법에 관한 것이다.The present invention relates to a method for producing soymilk products.

종래 기술에서는 두유제품을 제조함에 있어 대두를 물에 불리기 전에 대두를 볶아주는 방법으로 껍질을 탈피한 다음 그 껍질이 탈피된 대두를 가지고 두유제품을 제조하고 있다.In the prior art, in the production of soymilk products, the soymilk products are prepared by peeling the skin by roasting the soybeans before the soybeans are soaked in water, and then peeling the skins.

그러나 상기와 같이 대두의 껍질을 제거하기 위하여 생대두를 가열하여 볶아주게 되면 생대두의 주요 영양소 즉, 단백질이 볶음과정에서 열에 의하여 파괴되는 현상이 나타나기 때문에 두유제품의 맛과 영양이 떨어지게 된다는 것이 문제점으로 지적되고 있다.However, if the raw soybeans are heated and roasted in order to remove the soybean hull as described above, the main nutrients of the soybeans, that is, proteins are destroyed by heat during the roasting process, and thus the taste and nutrition of the soymilk products are deteriorated. It is pointed out.

또한 종래 기술에서는 대두를 볶음솥에서 가열하여 껍질을 제거한 상태에서 두유제품을 제조하고 있기 때문에 껍질에 들어있는 영양소성분을 그대로 버리게 된다는 것도 문제점으로 지적되고 있다.In addition, the prior art has been pointed out as a problem that the soymilk product is manufactured in a state in which the soybean is heated in a stir-fryer and the shell is removed.

본 발명은 상기와 같은 종래 기술에서 나타나는 문제점을 감안하여 대두의 영양소성분을 파괴시키지 않을 뿐 아니라 껍질에 들어있는 영양소성분도 추출할 수있도록 하므로서 콩에서 얻을 수 있는 영양소성분이 들어있고 콩이 지니고 있는 특유의 담백한 맛을 느낄 수 있는 두유제품을 제공하는데 목적을 두고 발명한 것이다.The present invention not only destroys the nutrients of soybeans in view of the problems presented in the prior art as described above, so that the nutrients contained in the shell can be extracted, so that the nutrients obtained from soybeans are unique and have soybeans. It was invented for the purpose of providing soy milk products that can feel the light taste of.

본 발명은 상기와 같은 목적을 달성하기 위한 제조방법의 수단으로서,The present invention as a means of the manufacturing method for achieving the above object,

대두를 원료로 하여 두유제품을 제조하는 것에 있어서,In manufacturing soymilk products using soybeans as raw materials,

생대두를 석발 및 세척하여 이물질을 제거한 다음 수분 함량이 95∼99%가 되게 물에 불려주는 불림공정과;Soaking and washing raw soybeans to remove foreign substances and then soaking in water so that the water content is 95 to 99%;

상기 불림공정이 완료된 상태에서 불림대두가 침지되어 있는 물을 스팀열로 85∼95℃의 온도범위에서 3∼5분 정도 가열하여 대두의 껍질이 알멩이와 분리가 잘 이루어지도록 껍질부분을 익혀주는 껍질익힘공정과;When the soaking process is completed, the soaked soybeans are heated by steam heat for 3 to 5 minutes in a temperature range of 85 to 95 ° C., so that the shells of the soybeans are well cooked with the shells. Cooking process;

상기 공정을 거친 대두를 냉수로 세척하여 익은 껍질이 대두알멩이에서 분리되게 하여 껍질과 그에 붙어있는 씨눈을 제거하는 껍질 및 씨눈제거공정과;Washing the soybeans through the cold water process and removing the peeled soybeans from the soybeans by removing the peeled soybeans;

껍질 및 씨눈이 제거된 대두를 분쇄기로 분쇄하여 얻은 대두즙을 98∼100℃로 끓여주는 대두즙 끓임공정과;A soybean juice brewing step of boiling the soybean juice obtained by pulverizing the soybeans from which the skin and the seeds are removed by a grinder at 98 to 100 ° C .;

상기 공정에서 끓임된 두유의 당도가 2∼5%가 되도록 설탕이나 과당을 적당량 첨가하여 혼합하는 당도조정공정과;A sugar adjustment step of adding and mixing an appropriate amount of sugar or fructose so that the sugar content of the boiled soy milk becomes 2 to 5% in the step;

상기 공정에서 당도가 조정된 두유를 급속냉각한 다음 여과기로 여과하여 두유에 잔존하는 덩어리입자를 제거하는 두유여과공정과;A soymilk filtration step of rapidly cooling the soymilk with the sugar adjusted in the above process and then filtration with a filter to remove lump particles remaining in the soymilk;

상기 공정을 거친 두유를 진공도 60∼90mmHg으로 끓임두유에 함유된 기포(거품)를 제거하는 진공탈기공정과;A vacuum degassing step of removing bubbles (bubbles) contained in the boiled soybean milk with a degree of vacuum of 60 to 90 mmHg after the process;

상기 공정에서 기포가 제거된 두유를 350∼450Kg/㎠의 압력을 가하여 두유입자의 침전현상이 발생되지 않도록 두유를 균질화시키는 균질공정;A homogeneous process of homogenizing soymilk so as not to cause precipitation of soymilk particles by applying a pressure of 350 to 450Kg / cm 2 to the soymilk from which bubbles are removed in the process;

을 포함하여 이루어지며, 상기 균질공정에서 균질화된 두유를 통상과 같이 살균 또는 멸균처리한 다음 냉각하여 일정한 용량씩 포장용기에 포장하여 두유제품을 제조하는 것을 특징으로 하는 것이며,It is made, including, characterized in that the soy milk homogenized in the homogeneous process is sterilized or sterilized as usual, then cooled and packaged in a packaging container by a predetermined capacity to produce a soy milk product,

또한 상기 대두즙 끓임공정은 분쇄된 대두즙에서 생두유와 생비지를 미리 분리시킨 상태에서 끓여주므로서 생비지에 함유된 영양소성분을 추출함과 더불어 끓임공정 후 비지의 분리수거가 용이하도록 한 것을 특징으로 하는 것이며,In addition, the soybean juice boiling process is characterized in that it is easy to separate and collect the nutrients contained in the raw paper by boiling in the state in which the raw soybean oil and raw paper in the pre-separated soybean juice in addition to extract the nutrients contained in the raw paper Is to

또한 상기 두유여과공정은 당도가 조정된 두유를 분쇄기로 재차 분쇄하여 두유에 잔존하는 덩어리입자를 갈아낸 다음 여과기로 여과하는 것을 특징으로 하는 것이다.In addition, the soymilk filtration process is characterized by pulverizing the soymilk adjusted by the sugar again to a grinder to grind the remaining particles in the soymilk and then filtered through a filter.

본 발명의 실시예에 따른 각 공정을 설명하면 다음과 같다.Referring to each process according to an embodiment of the present invention.

< 불림공정 ><Soaking Process>

이 공정은, 생대두를 석발기로 석발하여 작은 돌멩이 등의 이물질을 제거하고, 이어서 물로 세척한 다음 불림탱크에 장시간 저장하여 수분 함량이 95∼99%가 되게 불려주는 공정이다.This process is a process in which raw soybeans are precipitated with a stone separator to remove foreign substances such as small stones, and then washed with water and stored in a boiled tank for a long time so that the moisture content is 95 to 99%.

< 껍질익힘공정 ><Shelling Process>

이 공정은, 상기 공정에서 불림이 완료된 불림대두를 불림탱크에 그대로 저장한 상태에서 스팀열로 물의 온도가 85∼95℃로 가열시킨 상태에서 3∼5분 정도불림대두를 가열하여 껍질이 삶아진 상태로 익혀주므로서 껍질이 대두알멩이의 표면에서 이완되게 함과 동시 균열이 발생되게 하여 다음 공정에서 껍질이 대두알맹이에서 쉽게 분리될 수 있도록 하는 공정이다.In this process, the soaked soybeans that have been soaked in the process are stored in the soaked tank as it is, and the soaked soybeans are heated by heating the soaked soybeans for about 3 to 5 minutes while the water temperature is heated to 85 to 95 ° C by steam heat. It is a process that allows the shells to be easily separated from the soybean kernels in the next process by allowing the shells to relax on the surface of the soybean kernels and to cause simultaneous cracking.

< 껍질 및 씨눈 제거공정 ><Shell and Snow Removal Process>

이 공정은, 상기 공정을 거친 대두를 냉수탱크에 투입한 다음 휘저어서 익혀진 대두껍질을 대두알맹이에서 분리시키는 공정이며, 이때 대두의 표면에 있는 씨눈(배아)은 껍질과 함께 분리되는 것이며, 이와 같이 껍질 및 씨눈이 분리 제거된 대두알맹이만을 취하여 다음 공정에 투입한다.In this process, the soybeans subjected to the above process are put into a cold water tank, and the stirred soybean hulls are separated from the soybean kernels. At this time, the seed (embry) on the surface of the soybean is separated together with the shells. Take only the soybean kernels whose shells and seeds have been separated and put into the next process.

< 대두즙 끓임공정 ><Soybean juice boiling process>

이 공정은, 상기 공정에서 껍질 및 씨눈이 제거된 대두를 분쇄기로 분쇄하여 대두즙을 얻은 다음 대두즙을 끓인솥에서 끓여주는데, 이 공정에서는 대두즙에 생비지가 혼합된 상태에서 끓임솥으로 끓여주는 방법과, 대두즙에서 생비지를 걸러낸 다음 생대두즙과 생비지를 분리하여 끓여주는 방법을 선택적으로 실시할 수 있다.In this process, the soybeans from which the husks and seeds are removed are pulverized with a grinder to obtain soybean juice, and then the soybean juice is boiled in a boiling pot. The method of giving, and filtering the raw paper from soybean juice and then boiled the separated soybean juice and raw paper can be selectively performed.

전자의 방법은 분쇄기에서 분쇄된 대두즙을 생비지가 혼합된 상태로 끓임솥에서 끓인 다음 비지를 분리하게 되므로서 생비지가 함유하고 있는 영양소성분도 추출하여 두유를 얻게 되는 것이며, 그리고 후자의 방법은 분쇄된 대두즙에서 생비지를 분리한 후 비지가 분리된 대두즙과 생비지 각각을 분리하여 끓인 다음 생비지에 함유되어 있는 영양소성분을 추출하여서 얻은 생비지두유를 대두즙을 끓여서 얻은 대두즙두유와 혼합하므로서 생비지에서 얻은 영양소성분이 합해진 두유를 얻는 것이다.In the former method, the soybean juice pulverized in the grinder is boiled in a boiling pot in a state of mixing raw waste, and then separated from the fermentation so that the nutrients contained in the raw waste are extracted to obtain soy milk. Soybean juice obtained by boiling soybean juice and raw soybean milk obtained by boiling soybean juice Soy milk is obtained by combining the nutrients obtained from raw fat by mixing.

따라서 상기한 전자 및 후자 방법은 분쇄기에서 분쇄된 대두즙에 포함되어 있는 생비지에서 영양소성분을 추출하여 두유에 혼합하게 되므로서 두유량이 증대되는 효과를 기대할 수 있다.Therefore, the former and the latter method can be expected to extract the nutrients from the raw fat contained in the soybean juice pulverized in the grinder to be mixed with the soy milk, so that the effect of increasing the soy milk.

< 당도조정공정 ><Sugar Adjustment Process>

이 공정은, 상기 공정에서 얻은 고온의 두유에 설탕이나 과당을 적당량 첨가하여 두유에 단맛을 내기 위한 공정으로서, 제품화된 설탕 및 과당은 제조회사에 따라 당도에 차이를 나타내고 있기 때문에 두유에 대한 설탕 및 과당의 혼합비율을 수치적으로 특정하기가 곤란하다.This process is to add sugar or fructose to the high temperature soy milk obtained in the above process to sweeten the soy milk, and since the commercialized sugars and fructose have different sugars depending on the manufacturer, It is difficult to numerically specify the mixing ratio of fructose.

따라서 이 공정에서는 두유에 혼합되는 설탕 또는 과당의 혼합량을 두유의 당도가 2∼5% 정도가 되는 량으로 조정하여 혼합하는 것을 특징으로 한다.Therefore, in this step, the mixed amount of sugar or fructose mixed with soy milk is adjusted to an amount such that the sugar content of soy milk is about 2 to 5% and mixed.

< 두유여과공정 ><Soy milk filtration process>

이 공정은, 상기 공정에서 설탕 또는 과당이 혼합된 두유를 4∼10℃의 정도 온도로 급속냉각한 다음 여과기로 여과하여 두유에 잔존하는 덩어리 두유입자 및 설탕입자 등을 걸러내어 덩어리 입자가 제거된 액상의 두유를 얻는 공정이다.In this step, the soymilk mixed with sugar or fructose is rapidly cooled to a temperature of about 4 to 10 ° C., and then filtered through a filter to filter out lumped soymilk particles and sugar particles remaining in the soymilk to remove lump particles. It is a process of obtaining liquid soymilk.

< 진공탈기공정 ><Vacuum Degassing Process>

이 공정은, 상기 공정을 거친 두유를 진공기에 투입하여 60∼90mmHg의 진공도로 진공처리하여 두유에 존재하는 기포(거품)를 완전히 제거하는 공정으로서, 완성된 두유제품에 극소량의 공기가 존재하지 못하도록 하므로서 두유제품의 품질과 맛을 향상시키기 위한 것이다.This process is to remove the bubbles (bubbles) present in the soymilk by injecting the soymilk through the vacuum process in a vacuum to 60 ~ 90mmHg, so that a small amount of air does not exist in the finished soymilk product. This is to improve the quality and taste of soy milk products.

< 균질공정 ><Homogeneous Process>

이 공정은, 상기 공정을 거친 두유를 압력탱크에 투입하여 350∼450Kg/㎠의 압력분위기로 처리하여 두유성분과 물성분이 이완되지 않고 균일하게 혼연일체화된 상태를 유지케 하므로서 두유를 장기간 저장하였을 때 두유성분이 침전되는 현상이 발생되지 않도록 하는 공정이다. 따라서 균질처리된 두유는 포장용기에 일정량씩 담아서 포장하였을 때 두유성분이 침전되는 현상이 나타나지 않게 되는 것이다.In this process, the soymilk that has undergone the above process is put into a pressure tank and treated with a pressure atmosphere of 350 to 450 Kg / cm 2 so that the soymilk and water components are not relaxed and are uniformly mixed together for long-term storage. It is a process to prevent the phenomenon of precipitation of soy milk components. Therefore, the homogenized soy milk does not appear to precipitate the soy milk when packaged in a predetermined amount in the packaging container.

< 살균 및 멸균공정 ><Sterilization and Sterilization Process>

이 공정은, 균질공정을 거친 두유를 고온으로 살균처리하거나 또는 멸균처리하는 공정으로서, 상기한 살균처리 및 멸균처리는 두유제품의 유통기한에 따라 선택적으로 이루어지는 것이며, 상기 살균처리는 80∼90℃의 온도범위에서 처리되므로서 두유가 지니고 있는 영양소성분(단백질, 지방 등)의 파괴되는 량을 줄일 수 있어 단백한 맛을 내는 두유제품을 제공할 수 있는 반면에 두유제품의 유통기한이 7∼10일로 짧아지게 되며, 한편 상기 멸균처리는 120∼130℃의 높은 온도범위에서 처리되므로서 두유의 영양소성분이 파괴되는 량이 많아져 살균처리한 것에 비하여 단백한 맛은 떨어지지만 두유제품의 유통기한을 1년 이상으로 연장시킬 수 있는 장점이 있다.This step is a step of sterilizing or sterilizing the soy milk, which has been homogeneous, at a high temperature, wherein the sterilization and sterilization are selectively performed according to the expiration date of the soy milk product. It can reduce the amount of nutrients (protein, fat, etc.) contained in soy milk as it is processed in the temperature range of, thus providing a protein-flavored soymilk product, while the shelf life of soymilk products is 7-10. In the meantime, the sterilization process is processed at a high temperature range of 120 to 130 ° C., so that the amount of nutrients in soy milk is destroyed. It has the advantage of extending beyond the year.

< 냉각 및 포장공정 ><Cooling and Packaging Process>

이 공정은, 살균 또는 멸균공정을 거친 두유를 2∼10℃의 저온범위내로 급속냉각한 다음 무균탱크에 저장한 다음 포장용기에 일정한 용량씩 포장하여 저온탱크에 저장하였다가 수요자에게 공급하는 것이다.In this process, sterilized or sterilized soy milk is rapidly cooled to a low temperature range of 2 to 10 ° C., then stored in a sterile tank, then packaged in a predetermined volume in a packaging container, and then stored in a low temperature tank and supplied to the consumer.

상기와 같은 본 발명은 대두를 물에 불린 상태에서 스팀열로 물을 가열하여 대두의 껍질을 익혀주는 수단으로 껍질이 대두알맹이와 잘 벗겨질 수 있게 이완시킨 다음 냉수로 세척할 때 껍질이 벗겨지면서 씨눈도 함께 분리 제거되게 하는 수단으로 두유제품에 씨눈의 효소성분이 함유되지 않게 하므로서 두유제품의 맛이 효소성분에 의해 변하게 되는 현상을 방지하여 두유의 담백한 맛을 내는 두유제품을 제공할 수 있는 효과가 있으며, 또한 분쇄된 두유즙에서 생두유와 생비지를 함께 끓임하므로서 두유의 수율증대를 꾀할 수 있는 효과가 있으며, 또한 기포가 완전히 제거되고 균질화된 두유제품을 제공할 수 있는 것이다.The present invention as described above is heated to steam the water in the soybean soaked in water so as to cook the shell of the soybeans, so that the shell can be peeled off with soybean kernels and then peeled off when washed with cold water As a means of separating and removing seeds, soy milk products do not contain enzyme components of soy milk, thus preventing the phenomenon that the taste of soy milk is changed by enzyme components, thereby providing a soy milk product with a light taste of soy milk. In addition, the boiled soy milk and raw biscuits together in the ground soy milk juice is effective to increase the yield of soy milk, it is also possible to provide a soy milk product is completely removed bubbles and homogeneous.

Claims (3)

대두를 원료로 하며, 생대두를 석발 및 세척하여 이물질을 제거한 다음 수분 함량이 95∼99%가 되게 물에 불려주는 불림공정과; 상기 불림공정이 완료된 상태에서 불림대두가 침지되어 있는 물을 스팀열로 85∼95℃의 온도범위에서 3∼5분 정도 가열하여 껍질부분을 익혀주는 껍질익힘공정과; 상기 고정을 거친 대두를 분쇄기로 분쇄하여 얻은 대두즙을 98∼100℃로 끓여주는 대두즙 끓임공정과; 상기 공정에서 끓임된 두유의 당도가 2∼5%가 되도록 설탕이나 과당을 적당량 첨가하여 혼합하는 당도조정공정과; 상기 공정에서 당도가 조정된 두유를 급속냉각한 다음 여과기로 여과하여 두유에 잔존하는 덩어리입자를 제거하는 두유여과공정과; 상기 공정을 거친 두유를 진공처리(진공도 60∼90mmHg)하여 끓임두유에 함유된 기포(거품)을 제거하는 진공탈기공정과; 상기 공정에서 기포가 제거된 두유를 압력처리(350∼450Kg/㎠)하여 두유입자가 침전되지 않도록 균질화시키는 균질공정으로 이루어지며, 상기 균질공정에서 균질화된 두유를 통상과 같이 살균 또는 멸균처리한 다음 냉각하여 일정한 용량씩 포장용기에 포장하여 두유제품을 제조하는 것에 있어서,Soybean as a raw material, soaking and washing raw soybeans to remove foreign substances and then soaked in water so that the water content is 95 to 99%; A shell ripening step of heating the water in which soaked soybeans are immersed in a state in which the soaking process is completed, by heating the steam at a temperature range of 85 to 95 ° C. for 3 to 5 minutes to cook the shell portion; A soybean juice brewing step of boiling the soybean juice obtained by pulverizing the fixed soybean with a grinder at 98 to 100 ° C; A sugar adjustment step of adding and mixing an appropriate amount of sugar or fructose so that the sugar content of the boiled soy milk becomes 2 to 5% in the step; A soymilk filtration step of rapidly cooling the soymilk with the sugar adjusted in the above process and then filtration with a filter to remove lump particles remaining in the soymilk; A vacuum degassing step of removing the bubbles (bubbles) contained in the boiled soybean milk by vacuum treatment (vacuum degree of 60 to 90 mmHg) through the above process; Pressure treatment (350 ~ 450Kg / ㎠) to remove the bubbles in the process is made of a homogeneous process to homogenize so that the soy milk particles do not precipitate, the homogenized soy milk in the homogeneous process is then sterilized or sterilized as usual In manufacturing soymilk products by cooling and packaging them in packaging containers by a constant capacity, 상기 대두즙 끓임공정 전에는 껍질익힘공정을 거친 대두를 냉수로 세척하여 익은 껍질을 씨눈과 함께 대두알멩이에서 분리시키고 제거하는 껍질 및 씨눈제거공정을 더 포함하는 것을 특징으로 하는 두유제품 제조방법.Before the soybean juice boiling process, the soymilk product manufacturing method further comprises a peeling and seed removal process of washing and removing the ripe peeled soybeans with soybeans by washing the soybeans undergoing the peeling process with soybean seed. 제 1 항에 있어서,The method of claim 1, 상기 대두즙 끓임공정은 분쇄된 대두즙에서 생두유와 생비지를 미리 분리시킨 상태에서 끓여주므로서 생비지에 함유된 영양소성분을 추출함과 더불어 끓임공정 후 비지의 분리수거가 용이하도록 한 것을 특징으로 하는 두유제품 제조방법.The soybean juice boiling process is characterized in that it is easy to separate and collect the nutrients contained in the raw paper while boiling the raw soybean oil and raw paper in a state in which the raw soybean juice is separated from the crushed soybean juice in advance. Soy milk product manufacturing method. 제 1 항에 있어서,The method of claim 1, 상기 두유여과공정은 당도가 조정된 두유를 분쇄기로 재차 분쇄하여 두유에 잔존하는 덩어리입자를 갈아낸 다음 여과기로 여과하는 것을 특징으로 하는 두유제품 제조방법.The soymilk filtration process is a soymilk product manufacturing method characterized in that the sugar content is adjusted to grind again with a grinder to grind the remaining particles in the soymilk and then filtered with a filter.
KR10-2001-0029601A 2001-05-29 2001-05-29 Manufacturing method of soybean milk goods KR100433458B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR10-2001-0029601A KR100433458B1 (en) 2001-05-29 2001-05-29 Manufacturing method of soybean milk goods

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR10-2001-0029601A KR100433458B1 (en) 2001-05-29 2001-05-29 Manufacturing method of soybean milk goods

Publications (2)

Publication Number Publication Date
KR20020090655A KR20020090655A (en) 2002-12-05
KR100433458B1 true KR100433458B1 (en) 2004-05-31

Family

ID=27706842

Family Applications (1)

Application Number Title Priority Date Filing Date
KR10-2001-0029601A KR100433458B1 (en) 2001-05-29 2001-05-29 Manufacturing method of soybean milk goods

Country Status (1)

Country Link
KR (1) KR100433458B1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20150059878A (en) * 2013-11-25 2015-06-03 농업회사법인 제주콩산업(주) Manufacturing Method of Soymilk Used by Soybean Sprout
WO2019132341A1 (en) * 2017-12-27 2019-07-04 주식회사 태진지엔에스 Method for preparing soymilk and tofu by using pressure adjustment method

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100940778B1 (en) * 2007-10-31 2010-02-10 주식회사 비락 Sterilization method of milk is reduced to dissolved oxygen and off-flavor by the vacuum chamber with sonicator
KR101306771B1 (en) * 2011-05-19 2013-09-10 씨제이제일제당 (주) A novel extracting method of soybean milk
KR101314894B1 (en) * 2011-12-08 2013-10-04 남양유업 주식회사 Manufacturing method of good tasty soymilk beverage exhibiting clean, plain and nutty taste used by making no food additive soymilk
KR101409967B1 (en) * 2012-09-19 2014-06-20 한미메디케어(주) Process for the preparation of whole soybean milk with improved storage stability
CN104958939B (en) * 2015-06-30 2016-09-28 重庆市川瑞俞厨食品有限公司 Bean milk filter plant
CN105076446A (en) * 2015-07-20 2015-11-25 马立发 Nutrient health-care soybean milk
CN105076448A (en) * 2015-07-20 2015-11-25 马立发 Cool and refreshing and summer heat-relieving soybean milk
KR102122241B1 (en) * 2019-12-31 2020-06-12 사단법인 기능성약선두유사업단 Soymilk production device using Rhynchosia volubilis
CN115568553A (en) * 2022-10-08 2023-01-06 三明市扬晨食品有限公司 Water-saving high-protein soymilk and production method thereof

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS58134963A (en) * 1982-02-03 1983-08-11 Masuda Teruo Preparation of soybean food
JPS6211068A (en) * 1985-07-09 1987-01-20 Seikenshiya:Kk Production of soya milk, bean curd and other food produced by utilizing soya milk
KR890015683A (en) * 1988-04-27 1989-11-25 김근택 Soybean-based soybean milk manufacturing method
US4992294A (en) * 1988-02-08 1991-02-12 Kenmei Noguchi Methods of producing soybean milk and bean curd
KR20010070385A (en) * 2000-01-11 2001-07-25 이양희 A soy milk which added a horse bean and manufacturing method thereof
KR100354498B1 (en) * 2000-02-26 2002-09-30 서순종 Method for manufacturing a soybean milk and apparatus thereof

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS58134963A (en) * 1982-02-03 1983-08-11 Masuda Teruo Preparation of soybean food
JPS6211068A (en) * 1985-07-09 1987-01-20 Seikenshiya:Kk Production of soya milk, bean curd and other food produced by utilizing soya milk
US4992294A (en) * 1988-02-08 1991-02-12 Kenmei Noguchi Methods of producing soybean milk and bean curd
KR890015683A (en) * 1988-04-27 1989-11-25 김근택 Soybean-based soybean milk manufacturing method
KR20010070385A (en) * 2000-01-11 2001-07-25 이양희 A soy milk which added a horse bean and manufacturing method thereof
KR100354498B1 (en) * 2000-02-26 2002-09-30 서순종 Method for manufacturing a soybean milk and apparatus thereof

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20150059878A (en) * 2013-11-25 2015-06-03 농업회사법인 제주콩산업(주) Manufacturing Method of Soymilk Used by Soybean Sprout
KR101651633B1 (en) 2013-11-25 2016-08-29 농업회사법인 제주콩산업(주) Manufacturing Method of Soymilk Used by Soybean Sprout
WO2019132341A1 (en) * 2017-12-27 2019-07-04 주식회사 태진지엔에스 Method for preparing soymilk and tofu by using pressure adjustment method
KR20190079273A (en) * 2017-12-27 2019-07-05 주식회사 태진지엔에스 Preparation method of soy milk and bean curd using a pressure control
KR102004753B1 (en) * 2017-12-27 2019-07-29 주식회사 태진지엔에스 Preparation method of soy milk and bean curd using a pressure control

Also Published As

Publication number Publication date
KR20020090655A (en) 2002-12-05

Similar Documents

Publication Publication Date Title
KR100836755B1 (en) Process for the preparation of whole soybean milk and curd comprising multiple steps of ultra high-pressure homogenization of soybean
CN105638911B (en) Preparation method and application of aromatic total-nutrient soybean milk powder
CN102746943B (en) Cold pressing preparation process of non-transgenic soybean oil
KR20070048972A (en) High-fiber sprouted soybean products and process for the preparation thereof
CN102669284A (en) Method for processing &#39;plant milk&#39; and &#39;plant milk powder&#39; by pre-ripening plant seeds
KR100433458B1 (en) Manufacturing method of soybean milk goods
CN103351943A (en) Preparation technology of cooking sesame oil
CN103461523A (en) Health care bean curd with asparagus flavor
CN110583788A (en) Preparation method of soybean milk powder
CN110973557A (en) Method for preparing polypeptide linseed sauce by dry enzymolysis
CN111134194A (en) Preparation method of whole soybean milk by using high-pressure homogenization as main process
CN112167351A (en) Processing method of high-quality soybean milk
KR101160149B1 (en) Process for the preparation of whole soybean milk and curd comprising ultra high-pressure micronization of soybean
KR102222854B1 (en) Perilla oil and Method for manufacturing the same
KR100822165B1 (en) Method for preparing whole soybean milk and curd
US6265001B1 (en) Rice based beverage product and process for making the same
KR20130011232A (en) Guava-containing bean curd and method for producing the same
CN104247774A (en) Cooked soybean milk making method
KR100436887B1 (en) Process for preparing thereof of a bean-curd which contains astragalus membranaceus
CN107460073B (en) Functional beverage capable of removing and resisting nutritional factors and brewing bean and rice with non-fishy wine and preparation method of functional beverage
KR20040064008A (en) A manufacturing method of powdered bean-curd and powdered soybean milk made of bean flour and resulting powdered bean-curd
KR101651633B1 (en) Manufacturing Method of Soymilk Used by Soybean Sprout
KR102021691B1 (en) Aged wolfberry syrup and manufacturing method for the same
JP2022544338A (en) Method for obtaining food with high fiber content and food obtainable by this method
CN1120901A (en) Bean milk producing technology

Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
E701 Decision to grant or registration of patent right
GRNT Written decision to grant
FPAY Annual fee payment

Payment date: 20130516

Year of fee payment: 10

FPAY Annual fee payment

Payment date: 20140516

Year of fee payment: 11

FPAY Annual fee payment

Payment date: 20150515

Year of fee payment: 12

FPAY Annual fee payment

Payment date: 20160518

Year of fee payment: 13

FPAY Annual fee payment

Payment date: 20170418

Year of fee payment: 14

FPAY Annual fee payment

Payment date: 20180518

Year of fee payment: 15

FPAY Annual fee payment

Payment date: 20190520

Year of fee payment: 16