전두부-기계특허(Soy Cheese/Soy ToFu 비교)

Soya Cheese / Whole Soya bean Curd

[ Natural / 100 % Soya bean ]

    

　

           Soya Cheese / Whole Soya bean Curd are processed by coagulating the soya bean powder(micro particle of 13 microns) with adding the water only be needed to make the curd without prior water treatment and  are treated hygienically with non-destroying of nutrients on the term of pasteurization of LTLT (Low Temperature Long Time)   method.,  as it were this is a new concept in Tofu-making contains entire soya bean mass in app. 2,500 years of long history, therefore this is a Tofu with high level of quality which contains 100% of nutrients of whole soya bean. 

                   Feeling taste on constitution (textural qualities) of Soya Cheese are soft like a gel, more ‘meaty’ and resilient so similar with soft cheese. Variety of Tofu dishes made from Soya Cheese to meet western people’s palate.

           

Soya Cheese Product / Net wt. 300 g

                  In addition, according to these characteristic, Soy Cheese are not fragile under the freeze-dry treatment thereby it’s can be instantized, as Dried soya cheese, Soya cheese powder, Tofu-Ramyeon(Instant noodle), Instant Mafa-Tofu(Chinese cuisine), etc, and also are able to participate in the future to the program of WFP in UN that doing effort of nutrition supply for the children of developing countries and the area of emergency relief.

 

 

0.8 cubic millimeter of Soya Cheese cube pieces be treated Freeze-Dry method

Reducing Test

 

1. Freeze dried soya cheese cube                              2. Pouring hot water

 

3 & 4. Dwelling in 2 minutes

    

4 & 5 & 6. Reduced to original wetted soya cheese cube completely

The comparison of physical constitution shape of Soya Cheese & Tofu

Soya Cheese	Tofu
1.      meaty and resilient 2.      contains almost 100 % nutrients of soya bean 3.      T.S(total solid) 20 %	1.      sparse 2.      lacks of Isoflavones, Oligosaccharides, Dietary fiber 3.      T.S(total solid) 15 %

 

Also it may be added into a variety of food products and dishes.

Various Dishes made from Soya Cheese

　

　

Applying Technology

               Patents

               1.      MANUFACTURING SYSTEM OF FULL-FAT ACTIVATED RAW SOYBEAN FINE POWDER AND METHOD THEREOF

                                   Publication Number : KR100577767B

                                   Applicant                : BUSEONG POWTECH CO LTD (KR)

                           

              2.      MANUFACTURING SYSTEM OF FULL-FAT ACTIVATED RAW SOYBEAN FINE POWDER AND METHOD THEREOF 

                 MANUFACTURING SYSTEM OF SOY TOFU USING THE POWDER AND METHOD THEREOF

                           Publication Number : KR100577768B

                           Applicant                : BUSEONG POWTECH CO LTD (KR)

                          3. CRUSHER

Publication Number : WO/2002/053291

                            Applicant                : HYUNJUN POWTECH CO LTD (KR) / Former name of Buseong Powtech

                          　

　              Technical Consultant

                      President  / Kwang Sun, Kang  as Inventor of above patents  SoyArt & Buseong Powtech Korea                 Mobile