METHOD FOR MANUFACTURING MAKE USE OF RAW BEAN CURD AND THE BEAN CURD THEREBY

摘要

PURPOSE: A manufacturing method of liquefied and powdered bean curd is provided to enhance the functionality, color sense, and storage quality by adding liquefied bean extract of bean sprout, turmeric, and Ginseng bacillus hypha to the raw bean powder particle. CONSTITUTION: A manufacturing method of powdered and liquefied bean curd comprises a first step of injecting pulverized raw bean powder at a temperature of 35C or less into a mixer and generates raw material fluids by additionally inserting and stirring the bean sprout liquefied extract or purified water; a second step which conducts the cooling treatment as soon as the raw material fluid is steamed at a temperature of 95-120C; and a third step of packing a small amount of turmeric powder, coagulating agent, and Ginseng bacillus hypha to a cooled second raw material fluid by inserting and filling. After injecting one from the bean sprout liquefaction extract or the purified water or the mixture of bean sprout liquefaction extract and purified water in the first step, an additional injection from one or all of turmeric, coagulating agent, and Ginseng bacillus hypha is made in the third step. Mix bean sprout liquefaction extract and purified water at a ratio of 20:80 to the raw bean powder. Manufacture and package after collecting the gold color compound of the raw material powder generated in the drying state being injected in a dryer(20) and using high pressure through the cyclone process.