KWON, MIN JEONG,권민정,LEE, SANG BEOM,이상범,LEE, JIN WOO,이진우
申请号：
KR1020110064124
公开号：
KR1020130003082A
申请日:
2011.06.30
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A method of manufacturing functional black bean curd is provided to improve the functionality and taste by using black bean powder and soft water.CONSTITUTION: Unroasted soy milk is manufactured by mixing black bean powder with soft water at a ratio of 1:7 in a portable mixer at 1600 rpm for 5 minutes. The unroasted soy milk is steamed with the heating source of nichrome heating wire and the far IR emitted from ceramic coating and a carbon ball so as to manufacture steamed soy milk. Functional black bean curd is manufactured by adding coagulating agent 0.5 wt% and natural additive 0.5 wt% to the steamed soy milk. The method of manufacturing black bean curd uses an aluminum ceramic heating wire composite apparatus including the following apparatus: an aluminum ceramic coating container equipped with the nichrome heating wire a bimetal connected to the nichrome heating wire a temperature sensor sensing the temperature of the steamed soy milk a portable mixer mixing the black bean powder and soft water and a carbon ball promoting the steaming of the soy milk by emitting far IR.COPYRIGHT KIPO 2013[Reference numerals] (1) Mixing : steaming and shaping complex process (AA) Black soybean powder (BB) Mixing black bean powder with soft water at a ratio of 1:7 (CC) Adding coagulating agents about 0.5% of a steaming soybean milk amount at 85°C (DD) Functional black bean curd product본 발명은 검정콩 분말을 대폭 단축된 복합공정내에서 연수와 혼합 및 증숙작업의 용이성으로 증숙두유을 제조하는 것은 물론, 증숙두유에 정확히 응고제을 첨가하여 용이하게 기능 검정콩 순두부을 제조할수 있도록 한 검정콩 분말의 복합공정에 의한 기능 검정콩 순두부 제조 방법에 있어서 상기 검정콩 분말을 연수와 혼합, 증숙, 응고제 투입 성형의 복합공정내에서, 연수와 혼합하여 생두유 제조단계, 상기 생두유을 니크롬 전열선의 열원과 세라믹 및 카본 볼에서 방출되는 원적외선으로 증숙두유 제조단계, 상기 증숙두유에 응고제을 첨가하여 기능 검정콩 순두부을 제조할수 있도록 한 상기 각 단계의 창조적 복합화로 새로운 기능 검정콩 순두부 제조 방법을 창안 구성한 것이 특징이다.
