KR101408293B1 - Calcium bean curd including soluble calcium and method for fabricating thereof - Google Patents

Abstract

The present invention relates to a calcium-containing tofu containing water-soluble calcium solidified with a separate vegetable green calcium without using a chemical coagulant and a process for producing the same. The present invention provides calcium-containing calcium tofu containing water-soluble calcium, which is produced by combining lactic acid fermented with lactic acid bacteria and saccharides extracted from at least one vegetable material of vegetable or fruit and fermentation-producing organic acid calcium, . The present invention also provides a method for producing soybean milk, comprising the steps of: washing, roasting and pulverizing soybeans to obtain soybean juice; Boiling the soybean juice at 35 占 폚 to 103 占 폚 for 22 minutes in a fermentation broth, and removing soybean oil to collect soy milk; Adding water-soluble calcium produced by binding calcium to lactic acid fermented with lactic acid bacteria to a saccharide extracted from at least one vegetable material of vegetable or fruit while keeping the soymilk at 90 to 95 ° C; And water-soluble calcium-added soymilk in a shaped compact in a tofu. The present invention also provides a method for producing a tofu containing water-soluble calcium. Therefore, the present invention does not need to immerse the chemical coagulant in a separate process for removing the chemical coagulant and the problem caused by the absorption of the chemical coagulant into the immersion index, and the taste and aroma of the soybean, It is possible to provide hygienic, fresh and nutritious health functional foods without being dipped.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to calcium-containing tofu containing water-soluble calcium,

The present invention relates to a tofu using water-soluble green calcium and a method for producing the same, and more particularly, to a calcium tofu containing water-soluble calcium coagulated with a vegetable green calcium without using a chemical coagulant and a method for producing the same .

Tofu is a food that is made by soaking soy beans in water, heating the liquid to squeeze out the beans, and adding a coagulant. It is the most popular processed soybean product and is known as a food rich in high quality vegetable protein.

The usual method is to wash the beans well, soak in water for 7 to 8 hours in summer and 12 hours in winter, then add water into the grinder with a small amount of water. This is called "rice bran" and boil directly in the pot or steam the boiler to heat it.

Due to this heating, soybean malate is removed and protein is dissolved in a large amount of arabinose. When the heating is over, put it in a bag and squeeze it out and divide it into soy milk (bean) and beage.

In recent years, a coagulant containing calcium sulfate as a main component has been used as a coagulant for soy milk. When the coagulant is added, the protein in the soybean milk hardens. When the tofu that has been removed is sufficiently hardened, it is put into the box water, the box is removed from the water, and the tofu is immersed in the water for a while. This removes all of the extra coagulant and improves the taste. If you cut this properly, it becomes a finished product. Normally, 200g is standard for 1 head of tofu, and 2 ~ 3kg of tofu is produced for 1kg of soybean.

There is an ointment head and a soybean head which are slightly different from each other, and the ointment head is very smooth and soft in that it is hardened by putting it in a plastic bag without leaving water completely. Tofu is sold in a polyethylene pocket when the soy milk is solidified properly and is eaten together with the milk.

Tofu is made by adding a coagulant to the bean curd to cure the protein. In this case, the bean oil in the bean is almost coagulated with the protein. Therefore, tofu is rich in fat as well as protein.

On the other hand, tofu is produced by producing tofu at high temperature during the manufacturing process, and various nutrients are destroyed, and there are contradictory defects to remove fibrin and fat.

On the other hand, recently, tobacco which produces flavor and color according to the additives is added by adding other additives other than soybean, which is a raw material of tofu. However, the tofu containing the additive is made by adding the flavor and coloring flavor to the inherent soybean liquid, and does not add any special nutrients in comparison with the common tofu.

That is, the tofu containing the additives is not processed and produced as a healthy natural food, but the tofu is produced as a preferred food by changing the taste and color by adding additives to the soy milk.

These tofu has been used as an important protein source of the Korean people since ancient times, using soybeans, also known as meat in the field, and its cooking method is more than 100 kinds.

The components of tofu were 84 당 per 100g, 82.8% moisture, 9.3g of protein, 5.6g of lipid, 0.9g of ash, 1.4g of saccharides, 0.2g of fibrin, 126mg of calcium, 140mg of iron, 1.5mg of iron, , 0.03 mg of vitamin B1, 0.02 mg of vitamin B2 and 0.2 mg of niacin.

Here, calcium is the most abundant minerals in the body and plays an important role in skeletal and tooth formation, blood coagulation, nerve excitement and stimulation transmission, and enzyme activation. However, the average intake of calcium per day for Koreans is 531mg, which is less than the recommended 800mg.

It is also known that phosphates added to instant foods such as instant noodles, sausages, ham, fish cakes, drinks and the like, as well as sugars contained in ice cream and cake chocolate, may interfere with calcium absorption and promote consumption of calcium. Alcohol due to drinking and smoking, caffeine such as nicotine and coffee also act as a factor to inhibit calcium absorption.

For this reason, lack of calcium causes weakness of the body's bones and teeth, which makes it vulnerable to fracture, easy fracture, cavities, osteoporosis, nervous irritation and lethargy. To prevent this, Calcium should be ingested considering the balance of nutrition.

Such calcium exists in various forms such as calcium carbonate, calcium sulfate, calcium oxalate, calcium pyrophosphate, calcium lactate, calcium gluconate, calcium phosphate and calcium citrate, and exhibits various solubilities depending on the bound acid.

These calcium salts go into the body and become ionized by gastric acid and become a form capable of absorbing calcium and are mainly absorbed in the duodenum. The environmental pH of the absorption site including the duodenum is neutral, which makes calcium absorption difficult.

The solidification process of tofu can be defined as a salting out effect. In other words, the soybean juice is broken to extract hydrophilic protein colloid from the soybean, and the electrolytic solution is added thereto to coagulate the protein.

Here, the solidification rate and solidification type are determined according to the ionic strength of each salt. When each salt is dissociated into cation and anion in water, it is determined according to the intensity of each ion. In most cases, anions are more concerned with coagulation than with cations.

As a coagulant, the mother liquor was used as a coagulant. The mother liquor was magnesium chloride, which absorbed the moisture in the air, resulting in a viscous and pungent taste.

However, according to the pollution of the ocean, it has become impossible to use the wastewater (including arsenic) by the law for the production of tofu. In case of magnesium chloride, the coagulation time is fast and the taste is good. Rough and low yield.

As coagulants other than jars, calcium sulfate, calcium chloride, magnesium chloride, and glucono delta lactone are used as chemical coagulants.

Calcium sulfate, which is currently the most widely used chemical coagulant, has the advantage of being usable without any special technique and having a good yield. However, after manufacturing, the tofu becomes hard and the taste is poor, There is a problem that it may be harmful to the human body.

In the case of calcium chloride, another chemical coagulant, the coagulation rate is too fast to control. In other words, protein coagulation in soybean milk does not proceed as a whole but solidification proceeds only at the portion where the coagulant touches. Therefore, when soybean curd is made, moisture content is low and coagulation uniformity is not secured.

Also, gluconoterolactone is used in the production of soybean curd, which is also pointed out as a problem that the control of the solidification rate is difficult and the price is high.

Although these chemical coagulants are generally used as a single component, there is an attempt to improve the quality of the tofu by mixing them in an appropriate ratio.

However, the chemical coagulants listed above are mostly water-insoluble, and generally do not spread evenly throughout the head because precipitation occurs. When they are precipitated only in specific parts, they may be harmful to healthy persons as well as geriatric patients such as kidney disease and hypertension There was a problem.

In order to remove the chemical coagulant which can cause such a problem, the prepared tofu was immersed in water for a predetermined time to remove it. However, this process is time-consuming and thus the yield is lowered and the water-soluble nutrients in the tofu are leached There is a problem that it is removed, and Escherichia coli is propagated in the water and penetrates into the head.

Korean Patent Laid-Open Publication No. 2002-0012301 relates to a method for producing coral calcium-containing tofu comprising a step of coagulating soymilk by mixing coral calcium and a chemical coagulant in soybean milk, wherein the calcium content is higher than that of the soybean curd prepared in the conventional method But it still uses chemical coagulants.

On the other hand, Korean Patent No. 475283 discloses an improved preservative containing tofu containing an organic acid-treated cuttlefish shell, and a method for preparing the same, wherein the tofu is fortified with inorganic substances such as calcium, but the quality of the cuttlefish is not constant, And there is a problem that chemical coagulants are used.

Korean Patent Laid-Open No. 10-2004-0063104 discloses a calcium lactic acid bacterial flour to which calcium lactate is added during the manufacturing process of tofu, calcium is added, and a method for producing the tofu. The calcium is used for nutritional fortification purpose, There is a limit to the use of chemical coagulants.

SUMMARY OF THE INVENTION Accordingly, the present invention has been made to solve the above problems and disadvantages of the prior art, and it is an object of the present invention to provide a calcium curd refuse containing calcium-rich water-soluble calcium by coagulating with vegetable green calcium, And a method for producing the same.

In order to accomplish the above object, the present invention provides a method for producing a calcium-containing water-soluble calcium salt, which comprises water-soluble calcium produced by combining lactic acid fermented with lactic acid bacteria and saccharides extracted from at least one vegetable material of vegetable or fruit, To provide the calcium tofu contained.

Here, the calcium curd containing the water-soluble calcium is preferably contained in 99.88% by weight to 99.89% by weight of soybeans and 0.11% to 0.12% by weight of water-soluble calcium.

The water-soluble calcium is preferably composed of 15,800 mg of calcium per 100 g of water-soluble calcium, 63.2 g of carbohydrate, 1.7 g of protein, 0.04 g of fat and 14.6 mg of sodium.

Water-soluble calcium is preferably used as a coagulant.

In order to accomplish the above object, the present invention provides a method for producing soy sauce, comprising the steps of: washing soybeans; Boiling the soybean juice at 35 占 폚 to 103 占 폚 for 22 minutes in the first step, and removing soybean oil to collect soybean milk; Adding the water-soluble calcium produced by binding calcium to lactic acid fermented with lactic acid bacterium, the sugar being extracted from at least one vegetable material of vegetable or fruit after cooling the soymilk to about 20 캜; And water-soluble calcium-added soymilk in a hot water bath at 80 to 85 ° C for 18 to 22 minutes to produce a soybean curd. .

According to another aspect of the present invention, there is provided a method for producing soybean milk, comprising the steps of: washing soybeans; Boiling the soybean juice at 35 占 폚 to 103 占 폚 for 22 minutes in the first step, and removing soybean oil to collect soybean milk; Adding water-soluble calcium produced by binding calcium to lactic acid fermented with lactic acid bacteria to a saccharide extracted from at least one vegetable material of vegetable or fruit while keeping the soymilk at 90 to 95 ° C; And water-soluble calcium-containing soybean milk is produced in a head using a molding press. The present invention also provides a method for producing calcium-containing calcium-containing tofu.

In the step of collecting soymilk, soybean juice is kept at 35 ° C for 3 minutes in the first step, 3 minutes at 60 ° C in the second step, 3 minutes at 70 ° C in the third step, and 4 Maintaining the temperature at 75 DEG C for 2 minutes, maintaining the temperature at 80 DEG C for 2 minutes, maintaining the temperature at 90 DEG C for 2 minutes, maintaining the temperature at 95 DEG C for 2 minutes, Maintaining the temperature at 100 DEG C for 2 minutes, and then heating the mixture at 9 DEG C to 103 DEG C for 3 minutes.

On the other hand, it is preferable to add minerals to the head containing water-soluble calcium.

The water-soluble calcium is composed of 15,800 mg of calcium per 100 g of water-soluble calcium, 63.2 g of carbohydrate, 1.7 g of protein, 0.04 g of fat and 14.6 mg of sodium, and is preferably used as a coagulant.

The present invention has the following effects.

First, as a calcium tofu containing 60 to 70 mg of water-soluble calcium per 100 g of tofu, it is possible to supplement deficient calcium in our table.

Second, since a chemical coagulant is not used at all, a step of immersing in water for a predetermined period of time is not necessary after making a head mold to remove an excessive amount of chemical coagulant, thereby shortening the processing cost and time.

Third, when the green tofu packed tofu is manufactured, it is possible to prevent the possibility of microbial propagation through the water for immersion to expose the chemical coagulant separately from the tofu. Therefore, 2 to 3 times, and there is no fear that the water-soluble nutrients in the tofu will dissolve in the water for soaking and escape.

FIG. 1 is a flow chart for explaining a method for producing calcium soymilk containing water-soluble calcium according to the present invention,
FIG. 2 is a flow chart for explaining a method of producing a calcium-containing calcium-containing tofu according to the present invention,

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

In addition, although the term used in the present invention is selected as a general term that is widely used at present, there are some terms selected arbitrarily by the applicant in a specific case. In this case, since the meaning is described in detail in the description of the relevant invention, It is to be understood that the present invention should be grasped as a meaning of a term that is not a name of the present invention. Further, in describing the embodiments, descriptions of technical contents which are well known in the technical field to which the present invention belongs and which are not directly related to the present invention will be omitted. This is for the sake of clarity of the present invention without omitting the unnecessary explanation.

Hereinafter, the method for producing calcium soap and tofu of the present invention will be described in detail with reference to FIGS. 1 and 2. FIG.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart for explaining a method for producing calcium soymilk containing water-soluble calcium according to the present invention. FIG.

First, in steps (S10 to S40) of washing and pulverizing soybeans to obtain soybean juice, a large amount of soybeans is put into a washing machine to remove various foreign substances as clean water, as in the case of conventional tofu production, Here, the beans washed together with water are put into the tanks, and the temperature of the shade is maintained at a temperature of 16 ° C to 20 ° C, which is a uniform temperature for all seasons, to maintain the quality of the product. Here, the calling time is 8 to 12 hours. Then grind the so-called beans and get soybeans.

Next, the soybean juice was added to the booster, and the fermentation broth was maintained at 35 ° C. for 3 minutes in the first stage, 3 minutes at 60 ° C. in the second stage, 3 minutes at 70 ° C. in the third stage, Maintaining the temperature at 75 DEG C for 2 minutes, maintaining the temperature at 80 DEG C for 2 minutes, maintaining the temperature at 90 DEG C for 2 minutes, maintaining the temperature at 95 DEG C for 2 minutes, For 2 minutes, and in 9 steps for 3 minutes at 103 ° C. At this time, the temperature and time may be varied by about 5 to 10% in each step. The characteristic of this process is that it does not separate the crushed soybean juice, but keeps the aroma and flavor of the bean by continuing to grow together.

Then, soybean oil and soybean oil are separated from the filter to obtain soy milk (S50). At this time, it is preferable that the concentration of soybean milk be maintained at 10 to 11 Bricks.

In the present invention, a foam removing device may be used instead of the conventional defoaming agent in order to stabilize the foam generated in the filtration process of the separated soymilk filter.

Then, the separated soymilk is cooled to about 20 캜, and liquefied water-soluble vegetable calcium (vegetable green calcium) shown in the following [Table 1] is added (S60).

The soymilk to which water-soluble vegetable calcium is added is heated at 80 to 85 ° C for 18 to 22 minutes to produce a soybean curd (S70).

Fig. 2 is a flow chart for explaining a method of producing calcium-containing tofu containing water-soluble calcium according to the present invention.

During the preparation process of calcium soymilk containing the above-mentioned water-soluble calcium, the soymilk is separated in a filter to obtain soy milk (S50).

In the present invention, a foam removing device may be used instead of the conventional defoaming agent in order to stabilize the foam generated in the filtration process of the separated soymilk filter.

Then, the separated soybean milk is kept at 90 ° C to 95 ° C, and calcium is bound to the lactic acid fermented with lactic acid bacteria from the saccharide extracted from at least one vegetable material of vegetable or fruit, thereby obtaining liquefied water-soluble vegetable calcium (vegetable green calcium) (S160).

Then, soybean milk to which water-soluble vegetable calcium is added is produced in a molding press (S170).

On the other hand, you can add more minerals in the process of producing tofu. In case of commercialization, sterilize at 85 ℃ in sealed packing, cool at 1 ~ 5 ℃ and store in refrigerator.

At this time, the vegetable calcium (vegetable green calcium) is sooty soybean oil 6: vegetable calcium solution 1 relative to soybean milk. When soybean is used, the vegetable calcium is 99.88 to 99.89% by weight and 0.11 to 0.12% . If it exceeds this range, there is a problem that the moisture content is low and the tofu is rough and the yield is low. When the content is less than the above range, the calcium supplementation may be insufficient and the coagulation of the tofu may be insufficient.

Herein, the vegetable calcium (vegetable green calcium) used as the calcium-enriched source and the coagulant of the present invention has the components as shown in the following Table 1 per 100 g.

Calcium content (mg) Calories (kcal) Carbohydrate (g) Protein (g) Fat (g) Sodium (mg) 15,800 260 63.2 1.7 0.04 14.6

Examples of raw materials and characteristics of such vegetable calcium (vegetable green calcium) are shown in the following [Table 2].

Fermentation-producing organic acids
Calcium 13% Classification of types Characteristics of raw material phase Main ingredient Solubility experiment Fermentation-Producing Organic Acid Calcium
(Non-fired) Calcium is added to lactic acid fermented with lactic acid bacteria by extracting saccharides from 7 kinds of vegetables Potatoes, sweet potatoes,
Corn, beet, pumpkin, carrot, pimento 9,600mg / 100g

Of course, these APIs can be changed in various ways.

The food-grade green calcium contained in the calcium tofu according to the present invention is an optically inert petroleum raw material. The L-type fermented by the raw material of the natural material than the DL type chemically synthesized has high solubility, and the World Health Organization and the International Food and Agriculture Organization , There is no need to limit the allowable daily intake of people.

Also, it is made by fermenting the carbohydrate of vegetable such as beetroot vegetable beet, sweet potato, potato, corn, pumpkin, bell pepper, carrot and the like with lactic acid bacteria and bonding it to lactic acid.

Unlike animal calcium, such vegetable calcium has the advantage that cholesterol is not absorbed together.

Since the calcium tofu of the present invention uses natural calcium, which is a natural vegetable calcium, it further improves the value of tofu as a natural vegetable food and replaces the conventional chemical coagulant of vegetable green calcium, Or eliminates the need for an additional process to remove it.

In addition, vegetable green calcium is water-soluble organic calcium carbonate, which has an advantage that bioavailability is much better than calcium sulfate or calcium chloride, which is inorganic calcium, which is widely used in the production of tofu.

Hereinafter, the tofu produced according to the present invention and the conventional tofu according to the prior art will be compared through Tables 3 to 6 below. The following examples are intended to illustrate the invention and are not to be construed as limiting the invention.

Tofu prepared according to the present invention with different kinds of coagulant or water-soluble green calcium (Examples 1 and 2), tofu containing the vegetable green calcium of the present invention among the tofu according to the prior art (Comparative Example 1, Comparative Example 2), tofu made from calcium chloride in the head according to the prior art (Comparative Example 3), and tofu made from magnesium chloride in the head according to the prior art (Comparative Example 4).

First, the content of soybean solids, vegetable green calcium, salt, calcium sulfate and magnesium chloride is shown in Table 3 below.

division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Soybean solid 500g 500g 500g 500g 500g 500g Vegetable green calcium 0.55 g 0.55 g 2.75g 0.11 g saline 0.45 g 0.45 g 0.54 g Calcium sulfate 60g Magnesium chloride 60g

The tofu prepared in Examples 1 and 2 is put into a packaging container made of polypropylene (12 cm * 12 cm * 9 cm) and sealed with a multilayer polypropylene film lead. At this time, the head using calcium sulfate as a coagulant (Comparative Example 3) was immersed in water by adding water before sealing.

The general components of soymilk were measured by the atmospheric pressure heat drying method and the ash dry method according to the AOAC method (Process Analysis Method Specified by the American Society of Analytical Chemists, 1984) The nitrogen content was calculated by using the nitrogen factor (6.25). Calcium was analyzed by ICP after solvent extraction of 1 kg of curd.

Table 4 shows moisture, crude protein, ash and calcium content of tofu prepared according to Examples 1 to 2 and Comparative Examples 1 to 4.

division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Water (% by weight) 80.5 80.3 77.8 80.8 80.1 80.5 Crude protein (% by weight) 9.32 9.36 9.53 9.35 9.32 9.22 Ash (wt%) 1.04 0.96 1.15 1.02 1.7 1.6 Calcium (mg / Kg) 1433 1321 2065 1108 928 620

The sensory test was carried out on the basis of the tofu of Comparative Example 3 (3 points) in which calcium sulfate was used as a coagulant in seven panelists well trained in texture, color tone and bitter taste of tofu. For the texture, color, and bitter taste, 4.5 points were rated better than the others, and 1.2 points were evaluated for the 5 points rating method. And, these values were analyzed by ANOVA test, followed by minimum significant difference test (5% significance level) using Duncan 's multiple comparison test method.

The results of this sensory test are shown in [Table 5].

division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Texture 3.4 ± 0.4 3.2 ± 0.2 2.2 ± 0.3 2.6 ± 0.4 3.0 3.1 ± 0.2 hue 3.2 ± 0.2 3.3 ± 0.3 3.2 ± 0.3 3.0 ± 0.0 3.0 2.8 ± 0.3 bitter 4.2 ± 0.3 3.9 ± 0.2 3.0 ± 0.2 3.3 ± 0.2 3.0 3.2 ± 0.2

On the other hand, the packed tofu of Example 1 and Comparative Example 3 was preserved at 5 캜 for quality evaluation during storage, and preservation test was carried out. In the panel of Example 1, the reference point is 5 points, and the similarity is 5 points in the case of the first embodiment, and 4 points in the case of the second case. The evaluation of the texture, color and bitterness of the tofu was evaluated by the step - by - step method. These values were analyzed by ANOVA test and then Duncan 's multiple comparison test was used to perform a least significant difference test (5% significance level).

On the other hand, the packed tofu of Preparation Example 2 was also stored at 5 캜, and the proliferation of general bacteria according to the storage period was measured by a standard plate method.

The results of the preservation test are shown in [Table 6].

term division Example 1 Comparative Example 3
Immediately after manufacture Texture 5.0 4.7 ± 0.2 Color tone 5.0 4.7 ± 0.2 smell 5.0 4.9 ± 0.4 Number of bacteria 1.1 × 10 ¹ 1.2 × 10 ¹
One week Texture 4.8 ± 0.3 4.2 ± 0.2 Color tone 4.8 ± 0.3 4.5 ± 0.2 smell 4.7 ± 0.7 3.9 ± 0.3 Number of bacteria 1.7 × 10 ¹ 2.5 × 10 ¹
after 2 weeks Texture 4.3 ± 0.2 3.5 ± 0.2 Color tone 4.5 ± 0.2 3.6 ± 0.2 smell 4.2 ± 0.4 3.1 ± 0.4 Number of bacteria 2.2 × 10 ¹ 6.2 × 10 ¹
Three weeks Texture 3.5 ± 0.2 2.8 ± 0.2 Color tone 3.9 ± 0.2 3.2 ± 0.2 smell 3.6 ± 0.4 2.1 ± 0.4 Number of bacteria 2.8 × 10 ¹ 1.2 × 10 ¹

While the present invention has been described with reference to the exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments. Therefore, the examples disclosed in the present invention are not intended to limit the scope of the present invention and are not intended to limit the scope of the present invention. The scope of protection of the present invention should be construed according to the following claims, and all technical ideas within the scope of equivalents should be construed as falling within the scope of the present invention.

Claims (8)

99. 98% by weight to 99.89% by weight of soybean, 0.11% to 0.12% by weight of water-soluble calcium,
The water-soluble calcium is obtained by adding calcium to lactic acid fermented with lactic acid bacterium obtained by fermenting saccharides extracted from at least one vegetable material of vegetable or fruit consisting of 15,800 mg of calcium per 100 g of water, 63.2 g of carbohydrate, 1.7 g of protein, 0.04 g of fat and 14.6 mg of sodium Wherein the water-soluble calcium-containing calcium salt is used as a coagulant.
delete delete delete delete Washing, roasting and pulverizing the soybeans to obtain soybean juice;
The soybean juice was kept at 35 DEG C for 3 minutes in the first stage, kept at 60 DEG C for 3 minutes in the second stage, held at 70 DEG C for 3 minutes in the third stage, and 2 minutes at 75 DEG C in the fourth stage Maintaining the temperature at 80 DEG C for 2 minutes, maintaining the temperature at 90 DEG C for 2 minutes, maintaining the temperature at 95 DEG C for 2 minutes, and maintaining the temperature at 100 DEG C for 2 minutes Collecting the soybean milk in step 9, including the step of boiling the soybean milk at 103 DEG C for 3 minutes;
The water-soluble calcium is added to the vegetable consisting of 15,800 mg of calcium per 100 g of water-soluble calcium, 63.2 g of carbohydrate, 1.7 g of protein, 0.04 g of fat and 14.6 mg of sodium, Adding water-soluble calcium produced by binding calcium to lactic acid fermented with lactic acid bacteria to saccharides extracted from at least one vegetable material of fruits;
Producing the soy milk to which the water-soluble calcium is added by using a molding press; And adding a mineral to the head containing the water-soluble calcium. ≪ Desc / Clms Page number 20 > delete delete

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