公开(公告)号：KR1020090060766A

公开(公告)日：2009-06-15

申请号：KR1020070127696

申请日：2007-12-10

Applicant: 주식회사농심

Inventor： 김재훈 ,  박수현 ,  최성진 ,  심선택 ,  황종걸 ,  김성룡 ,  정종헌 ,  안지현

IPC: A23L1/20

CPC classification number: A23L11/07 ,  A23C20/025 ,  A23L3/40

Abstract: A method for preparing dry bean curd using the Zeodration drying process is provided to show excellent color and reconstitution properties in comparison with existing processes. A method for preparing dry bean curd using the Zeodration drying process comprises the following steps of: immersing beans in twice of water by weight at 20°C for 12 hours; adding a coagulating agents consisting of calcium sulfate, calcium chloride and magnesium chloride to a soy milk and molding them; cutting the bean curd in a predetermined size and panning the bean curd in a dry container; and performing the Zeodration drying process. In the Zeodration drying process, the degree of vacuum of a drier rises step by step in an early stage and the degree of vacuum of the drier is maintained at 1mbar in a late stage. In the Zeodration drying process, the hot plate temperature of the drier does not rise until the vacuum state is stabilized and the hot plate temperature is changed within a range of 20-75°C when the vacuum state is stabilized. The Zeodration drying process lasts for 799 minutes.

Abstract translation: 提供使用Zeodration干燥方法制备干豆腐的方法，以显示与现有方法相比优异的颜色和重构性质。 使用Zeodration干燥法制备干豆腐的方法包括以下步骤：将豆子在20℃下浸入两倍重量的水中12小时; 向豆浆中加入由硫酸钙，氯化钙和氯化镁组成的凝结剂，并将其成型; 将豆腐切成预定尺寸，并将豆腐在干燥的容器中摇匀; 并进行Zeodration干燥处理。 在Zeodration干燥过程中，干燥器的真空度在早期阶段逐步升高，干燥器的真空度在后期保持在1mbar。 在Zeodration干燥过程中，当真空状态稳定时，干燥器的热板温度不升高，直到真空状态稳定，并且热板温度在20-75℃的范围内变化。 Zeodration干燥过程持续799分钟。