JPS611362A - Production of bittern bean curd - Google Patents

Abstract

PURPOSE:To obtain a healthy natural bittern bean curd, by pouring a given amount of soybean milk into a mold box, moving a paddle operable by air cylinders in the longitudinal direction, and diffusing a given amount of bittern charged into the rear of the paddle uniformly into the soybean milk. CONSTITUTION:A given amount of soybean milk at about 60 deg.C is poured into a square mold box 6, and a paddle 7 is inserted into one corner of the mold box 6. The paddle 7 is then advanced along one sidewall 6'' in the longitudinal direction, and bittern 24 is charged into the rear of the paddle 7 at the same time to diffuse the bittern 24 successively into the soybean milk. When the paddle 7 reaches the sidewall 6' in the width direction, the paddle 7 is moved along the width direction to the sidewall on the opposite side of the above-mentioned sidewall 6''. The paddle 7 is then moved backward at the corner, and a group of the remaining half of bittern is uniformly diffused into the soybean milk by eddy currents caused by the paddle 7. The whole operation of the paddle 7 is mechanically carried out by air cylinders 12, 17 and 19 to give the aimed bean curd.

Description

DETAILED DESCRIPTION OF THE INVENTION "Field of Industrial Application" The present invention relates to a method for producing healthy bittern tofu using natural bittern.

``Prior art'' It is known that natural bittern is used to produce tobu, but natural bittern has a strong coagulating power, and when mixed with soy milk, a coagulation reaction occurs immediately. Moreover, the manufacturing technology is extremely difficult.

However, it was technically difficult to make silk-like tobu in a mold box using natural bittern, or to make silk-like tobu in a casserole.

Natural bittern is obtained as a by-product from salt fields, and uses only magnesium chloride as a coagulant.

Magnesium chloride has a strong ability to aggregate soybean protein and its reaction is rapid, whereas artificial coagulants such as calcium sulfate and glutinous δ-lactone are incomparable.

It is also known that the seaweed made with natural bittern magnesium chloride has an umami flavor and is extremely delicious.

``Problem that the invention seeks to solve'' However, due to fc, the gathered fabric becomes smooth (or rough), and during the draining and soaking process,
The umami will be gone and it will turn out to be...

Therefore, in order to preserve the flavor, it is necessary to minimize syneresis.
It must be made of fabric that feels good on the skin.

Therefore, generally speaking, the method of coagulation using Niga 17 tofu requires difficult conditions such as stirring 47 quickly and uniformly, and stopping quickly. It is also necessary to optimize the temperature of soy milk, the concentration of bittern, and the amount added.

``An unsuccessful means to solve the problem'' The present invention overcomes the technical difficulties that arise in producing bittern tofu, and produces a product that is as healthy and umami as the traditional tofu. The purpose is to mechanically and automatically obtain a certain amount of soybean milk by flowing a certain amount of soymilk of approximately 6Q''C into a rectangular mold box, and placing it in one corner of the mold box in the upper part. Then, insert a chi with a width equal to the width of the mold box, place this chi on one side wall in the longitudinal direction of the mold box, and move it ATT. At the same time, put a certain amount of bittern behind the chi, and As the soybean moves forward, the vortex of soymilk that is generated behind the mold spreads the bitterness into the soymilk, and the mold swamps against the longitudinal side wall of the molding box and moves forward. It is when it reaches the side wall in the width direction.

by moving the chi along its medial sidewall to the other longitudinal sidewall, and then backing the chi to the opposite longitudinal sidewall at the corner;
About half the group of bitterns left behind on the side wall in the width direction? Similar to Chapter II, the vortex generated by Kai's backward movement spreads uniformly into the soy milk as before, and when Kai reaches the original middle side wall, it pulls Kai up, and then Insertion, forward movement, widthwise movement, backward movement,
The lifting is done mechanically by operating an air cylinder.

The structure and operation of the present invention will be explained in detail based on Figures M1 to B5.

(1') is the soy milk temperature control tank, (2) is the pump, (3)
is a soy milk quantitative tank, and (4) is an air bar! Lev, (5) is a downstream pipe, (6) is a rectangular box, (1
) is a chisel for adding bittern to the soy milk that has been drained into the mold box (6) and stirring it. The width of Kai (wa) is an abbreviation of the width of the mold box (6).

The chi ('7) is attached to the first movable base (8).

The first movable base (8) has a U-shape and has a pair of upper and lower rollers (9) (9) attached to its front and rear surfaces, and two pairs at the front and rear, respectively. Then, the rail (1 unit) provided on the brush 2 movable base (lO) is inserted between the upper and lower rollers (9) (9) of the brush 1 movable base (8).

Therefore, Kai ('7) can move left and right while leaning on the rail (11). (12) [An air cylinder whose cylinder rod (13) is attached to the first movable base (8).

The upper and lower surfaces of the movable base 2 (10) have 1171.2 pairs of rollers (14) (Y4) on the front and back, respectively. )(1
6) is inserted between the lower rollers (14) (14').

(11) is an air cylinder installed on the third base (15), and its cylinder rod D8)M, MLz movable base (]0
).

The second movable base (10) can move back and forth by operating the rails (16) (16) of the brush 3 base (15) by operating the air cylinder (11).

(19) is an air cylinder attached to the machine frame (20), and its cylinder rod (21) is attached to the third base (15), and the third base (15) is operated by the machine frame (19). (20) can be shifted to earthwork.

It can be moved up and down by operating the air cylinder (19).

(22) 8-j bittern tank, (23) is the operating part of bittern carafe (25) 1-i same cup.

In the present invention, a certain amount of soymilk heated in a temperature control tank ('') after about 6Q'0@ is poured into a rectangular mold box (6) from a soymilk metering tank (5).

Then, as shown in Figure 5 (a), in the same type box (6),
The width of the mold box (6) is the width of the mold box (6).
into the -1 corner of the longitudinal side wall of the same type box (6) [
67), move forward in the same direction. At the same time, on the back side of this chi ('7), a certain amount of Niga II (24') measured with a Nigari cutlet (23) is placed between the side wall (61) in the width direction of the same type box (6). Let it flow.

As Kai ('7) moves forward in direction a, the vortex V that forms behind it causes Nigari (2
4) follows Kai ('7) and is slightly caught up in the soy milk and dispersed into the soy milk.

Since the strength of the vortex V is different between the longitudinal side wall (6') and the opposite center side of the mold box (6), the vortex V is gathered more closely and uniformly on the side wall (6'') side.

and t'L are due to the difference in speed of the soymilk flowing to the rear of chi (γ), and the soymilk is faster on the side wall (6') side where the distance is narrower, causing many small eddy currents.

This state is repeated while the kite is moving in direction a, as shown in FIG.

Next, as shown in FIG.
1) Finish moving to the end. At this time, the population of Niga I+ (24), which is still not thinly dispersed in the soymilk and is about half the size of the concentrated Niga I+ (24), is as shown in the same figure (D). along the side walls (61) in the width direction. At this time, the large group of Niga 1 (24) mentioned above is almost left behind, and only Kai (7) moves.

When the movement of Kai (7) is completed, Kai (7) moves backward in direction C, as shown in FIG. At this time Kai ('7
) and the longitudinal side wall (6″) of the mold box (6),
Since the amount of soymilk flowing to the rear of Kai (7) is small, more soymilk from the center side of the mold box flows, and this causes the group of bitterns (24) left behind to flow to the rear of Kai (7). The whole body is uniformly gathered by the vortex V of soymilk generated as Kai ('7) moves backward in direction C, as in the case when Kai (7) moves forward in direction A.

In the center of the mold box (6), the chi (gu) reciprocates, thereby compensating for the lack of diffusion of the Niga 17 (24).

When the chi (1) reaches the side wall (61) in the original width direction of the mold box (6) as shown in FIG.
Pull it up.

The lowering, forward movement, movement in the width direction, backward movement, and raising of the chi (7) are carried out by each air cylinder (19), air cylinder (1
2), each operation of the air cylinder (1'7),
Mechanically precise.

"Effects of the Invention" According to the method of the present invention, the temperature of soybean milk was heated to about 60C, a certain amount of this was flowed into a mold box, and a certain amount of baby soy milk was inserted into one corner of the mold box. Approximately half of the bitterness is dispersed by the whirlpool of the soymilk generated as the chi moves forward, and the remaining half is dispersed by the whirlpool generated as the chi moves backwards on the other side of the box. Since the group of bittern is being diffused throughout the soy milk, the diffusion can be done quickly, it can be gathered uniformly, and it can be brought to a stationary state quickly. As a result, it is possible to make dough with a good texture and less syneresis, and it is possible to obtain umami-rich tobu.

Since this operation is performed mechanically, the shifting operation can always be performed accurately.

[Brief explanation of the drawing]

Fig. 1 is a front view of the drying device using the method of the present invention, Fig. 2 is an exploded view of the device shown in Fig. 1, Fig. 3 is a side view of the device, and Fig. 4 is a side view of the device.
The figure is a perspective view of the mold box, and Figures (A) to 5) are diagrams sequentially explaining the operations of the method of the present invention. 6... Polygonal square mold box 61... Side wall in width direction 6"mmaa side in longitudinal direction i '7*-... Chi 12.11.19... Air cylinder 24--
...Bitter vs. 11 Whirlpool Fang 1 Shinichi! ! 2 Teeth〉 5 Movement

Claims (1)

[Claims] A certain amount of soy milk at approximately 60°C is poured into a rectangular mold box,
A chi with a width approximately 1/2 of the width of the mold box is inserted into one corner of the mold box from above, and the chi is advanced along one side wall in the longitudinal direction of the mold box. A certain amount of bittern is poured into the mold box, and as the mold moves forward, the swirl of soymilk that is generated behind the mold gradually spreads the bittern into the soymilk, and the mold spreads in the longitudinal direction of the mold box. When it reaches the opposite widthwise sidewall of the mold box, move the chi along the widthwise sidewall to the other longitudinal sidewall, and then By moving the chi at the corner along the longitudinal side wall opposite to the tip, about half of the group of bitterns left behind on the widthwise side wall is removed in the same manner as above. The vortex generated by the backward movement spreads uniformly into the soy milk, and when the chi reaches the side wall in the original width direction, it is pulled up.
The above-mentioned insertion, forward movement, movement in the width direction, backward movement, and lifting of the chi are mechanically performed by the operation of an air cylinder.