JP2001346535A - Method for producing soybean milk, and method and arrangement for producing soybean-curd - Google Patents
Method for producing soybean milk, and method and arrangement for producing soybean-curdInfo
- Publication number
- JP2001346535A JP2001346535A JP2000170065A JP2000170065A JP2001346535A JP 2001346535 A JP2001346535 A JP 2001346535A JP 2000170065 A JP2000170065 A JP 2000170065A JP 2000170065 A JP2000170065 A JP 2000170065A JP 2001346535 A JP2001346535 A JP 2001346535A
- Authority
- JP
- Japan
- Prior art keywords
- soybean
- boiling
- producing
- juice
- soybean powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/40—Pulse curds
- A23L11/45—Soy bean curds, e.g. tofu
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は豆乳の製造方法、豆
腐の製造方法および豆腐の製造装置に関する。The present invention relates to a method for producing soymilk, a method for producing tofu, and an apparatus for producing tofu.
【０００２】[0002]
【従来の技術】従来、豆乳や豆腐を製造する場合、大豆
を洗浄→水に浸漬→磨砕→煮沸→濾過をほぼ１３時間程
かけて行ない、ニガリを入れて成型器に入れて凝固成型
し、裁断、冷却して豆腐を製造している。2. Description of the Related Art Conventionally, when producing soymilk or tofu, soybeans are washed, immersed in water, crushed, boiled, and filtered for approximately 13 hours, and then bittern is put into a molding machine and solidified and molded. It cuts, cools and produces tofu.
【０００３】[0003]
【発明が解決しようとする課題】従来の豆乳や豆腐を製
造する方法では、濾過を行なう時に使用大豆の約３０パ
ーセントのオカラが発生し、該オカラを産業廃棄物とし
て処理しなければならないため、コスト高になるととも
に、使用大豆の約３０パーセントがオカラになり無駄に
廃棄されるため不経済であるという欠点があった。In the conventional method for producing soy milk or tofu, when filtering, about 30% of soybeans used are generated as okara, and the okara must be treated as industrial waste. In addition to the high cost, about 30% of the used soybeans are turned into waste and discarded wastefully, which is uneconomical.
【０００４】本発明は以上のような従来の欠点に鑑み、
豆乳や豆腐の製造時にオカラの発生をなくして、使用す
る大豆の全量を豆乳や豆腐にできる、経済的で産業廃棄
物の発生をなくし、かつ従来の豆乳や豆腐と同様な食感
が得られるとともに、従来より大豆のコクと食物繊維が
増大した豆乳の製造方法、豆腐の製造方法および豆腐の
製造装置を提供することを目的としている。The present invention has been made in view of the above-mentioned conventional drawbacks,
Eliminates the occurrence of okara during the production of soy milk and tofu, so that the entire amount of soybeans used can be made into soy milk and tofu, eliminates the generation of economical and industrial waste, and has the same texture as conventional soy milk and tofu It is another object of the present invention to provide a method for producing soymilk, a method for producing tofu, and an apparatus for producing tofu, in which the body and dietary fiber of soybean have been increased.
【０００５】本発明の前記ならびにそのほかの目的と新
規な特徴は次の説明を添付図面と照らし合わせて読む
と、より完全に明らかになるであろう。ただし、図面は
もっぱら解説のためのものであって、本発明の技術的範
囲を限定するものではない。The above and other objects and novel features of the present invention will become more completely apparent when the following description is read in conjunction with the accompanying drawings. However, the drawings are for explanation only, and do not limit the technical scope of the present invention.
【０００６】[0006]
【課題を解決するための手段】上記目的を達成するため
に、本発明は大豆の皮を除去して５０ミクロン以下に粉
砕した大豆パウダーを製造する大豆パウダー製造工程
と、この大豆パウダー製造工程で製造された大豆パウダ
ーと水とを撹拌機で混合して呉汁を製造する呉汁製造工
程と、この呉汁製造工程で製造された呉汁を該呉汁に含
まれている繊維質を溶解できるように圧力煮沸釜で煮沸
して豆乳にする煮沸工程とで豆乳の製造方法を構成して
いる。In order to achieve the above object, the present invention provides a soybean powder producing process for producing soybean powder obtained by removing soybean hulls and pulverizing the soybean powder to 50 microns or less, and a soybean powder producing process. A soybean powder manufacturing process in which the soybean powder and water are mixed with a stirrer to produce a soybean juice, and pressure boiling of the soybean juice produced in the soybean juice manufacturing process so that the fiber contained in the soybean juice can be dissolved. The method of producing soymilk comprises a boiling step of boiling into soybean milk to produce soymilk.
【０００７】また、本発明は大豆の皮を除去して５０ミ
クロン以下に粉砕した大豆パウダーを製造する大豆パウ
ダー製造工程と、この大豆パウダー製造工程で製造され
た大豆パウダーと水とを撹拌機で混合して呉汁を製造す
る呉汁製造工程と、この呉汁製造工程で製造された呉汁
を該呉汁に含まれている繊維質を溶解できるように圧力
煮沸釜で煮沸して豆乳にする煮沸工程と、この煮沸工程
で製造された豆乳を所定温度に冷やした後、ニガリを混
合して凝固させる凝固工程とで豆腐の製造方法を構成し
ている。[0007] The present invention also provides a soybean powder production process for producing soybean powder obtained by removing soybean hulls and pulverizing the soybean powder to 50 μm or less, and a soybean powder produced by the soybean powder production process and water. A kure juice production step of mixing and producing kure juice, and a boiling step of boiling the soy milk produced in the kure juice production step into a soy milk by boiling in a pressure boiling kettle so that the fiber contained in the koji juice can be dissolved. After the soymilk produced in the boiling step is cooled to a predetermined temperature, the coagulation step of mixing and coagulating bittern constitutes a method for producing tofu.
【０００８】さらに、本発明は大豆パウダーと水とを混
合する撹拌機と、この撹拌機で混合した呉汁を該呉汁に
含まれている繊維質を溶解できるように圧力を加えて攪
拌しながら煮沸する圧力煮沸釜と、この圧力煮沸釜で煮
沸して形成した豆乳を所定温度に冷やして圧縮成型する
圧縮成型器とで豆腐の製造装置を構成している。Further, the present invention relates to a stirrer for mixing soybean powder and water, and a method for boiling the mixed koji soup with pressure so as to dissolve the fibrous substances contained in the koji juice. A pressure boiling kettle to be heated and a compression molding machine for cooling and compressing soy milk formed by boiling in the pressure boiling kettle to a predetermined temperature constitute a tofu production apparatus.
【０００９】[0009]
【発明の実施の形態】以下、図面に示す実施の形態によ
り、本発明を詳細に説明する。DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail with reference to the embodiments shown in the drawings.
【００１０】図１ないし図７に示す本発明の第１の実施
の形態において、１は大豆の皮を除去して５０ミクロン
以下、好ましくは１０ミクロン前後に粉砕した大豆パウ
ダー２を製造する大豆パウダー製造工程で、この大豆パ
ウダー製造工程１は図３に示すように、選別された大豆
を研磨する研磨工程３、皮剥を行なう脱皮工程４、含水
率が５〜６パーセントになるように乾燥させる乾燥工程
５、５０ミクロン以下、好ましくは１０ミクロン前後に
粉砕する粉砕工程６を経て製造される。In the first embodiment of the present invention shown in FIGS. 1 to 7, 1 is a soybean powder for removing soybean hulls to produce a soybean powder 2 crushed to 50 microns or less, preferably around 10 microns. In the manufacturing process, as shown in FIG. 3, the soybean powder manufacturing process 1 includes a polishing process 3 for polishing the selected soybeans, a dehulling process 4 for peeling, and a drying process for drying so that the water content becomes 5 to 6%. Step 5 is manufactured through a pulverizing step 6 of pulverizing to 50 microns or less, preferably around 10 microns.
【００１１】７は前記大豆パウダー製造工程１で製造さ
れた大豆パウダー２と水８等とを、図４に示すように撹
拌機９で混合して呉汁１０を製造する呉汁製造工程で、
この呉汁製造工程７では大豆パウダー２が１ｋｇに対し
て水８を約６．８リットル、その他に４．２ｇの食塩２
６、４．２ｇの安定剤２７、５．０ｇの消泡剤２８を撹
拌機９に投入して１０〜１５分間程、撹拌して混合させ
る。Reference numeral 7 denotes a soybean powder production process in which the soybean powder 2 produced in the soybean powder production process 1 and water 8 and the like are mixed by a stirrer 9 as shown in FIG.
In the soybean juice production process 7, soybean powder 2 is composed of about 6.8 liters of water 8 per 1 kg of water 8 and 4.2 g of salt 2
6, 4.2 g of the stabilizer 27 and 5.0 g of the defoamer 28 are put into the stirrer 9 and mixed by stirring for about 10 to 15 minutes.
【００１２】１１は前記呉汁製造工程７で製造された呉
汁１０を、該呉汁１０に含まれている繊維質を溶解する
ために図５に示すように圧力煮沸釜１２へ供給して１０
０℃以上、好ましくは１２０℃で５〜１０分間程、攪拌
しながら煮沸して豆乳１３にする煮沸工程で、この煮沸
工程１１で煮沸する呉汁１０は移送中にろ過して不純物
を除去する。なお、前記圧力煮沸釜１２は図５および図
６に示すように圧力煮沸釜本体１２Ａと、この圧力煮沸
釜本体１２Ａ内へ呉汁１０を供給する開閉弁１２Ｂおよ
びろ過ネット１２Ｃが設けられた呉汁供給管１２Ｄと、
前記圧力煮沸釜本体１２Ａ内の呉汁１０を攪拌しながら
煮沸できるようにスチームを供給する開閉弁１２Ｅおよ
び噴射方向が異なる複数個、本発明の実施の形態では３
個の噴射ノズル１２Ｆ、１２Ｆ、１２Ｆを備えるスチー
ム供給管１２Ｇと、前記圧力煮沸釜本体１２Ａ内の圧力
が設定値以上になると外部に排出する減圧排気バルブ１
２Ｈと、前記圧力煮沸釜本体１２Ａ内で攪拌しながら煮
沸されて製造された豆乳１３を外部へ排出する開閉弁１
２Ｉおよびポンプ１２Ｊが介装された豆乳排出管１２Ｋ
と、前記圧力煮沸釜本体１２Ａの上部に取付けられた圧
力計１２Ｌとで構成されている。[0012] As shown in FIG. 5, the kusui juice 10 produced in the kusui production step 7 is supplied to a pressure boiling kettle 12 as shown in FIG. 5 in order to dissolve the fiber contained in the kusui juice 10.
In a boiling step of boiling into soy milk 13 while stirring at 0 ° C. or higher, preferably 120 ° C. for about 5 to 10 minutes, the soup 10 boiled in the boiling step 11 is filtered to remove impurities during transfer. As shown in FIGS. 5 and 6, the pressure boiling pot 12 has a pressure boiling pot main body 12A, an open / close valve 12B for supplying the juice 10 into the pressure boiling pot main body 12A, and a soup supply provided with a filtration net 12C. A tube 12D,
An on-off valve 12E for supplying steam so as to be able to boil while stirring the soup 10 in the pressure boiling pot main body 12A and a plurality of injection directions different from each other.
A steam supply pipe 12G having a plurality of injection nozzles 12F, 12F, and 12F, and a pressure-reducing exhaust valve 1 for discharging to the outside when the pressure in the pressure boiling kettle body 12A exceeds a set value.
2H and an on-off valve 1 for discharging the soymilk 13 produced by boiling while stirring in the pressure boiling kettle body 12A to the outside.
Soy milk discharge pipe 12K with 2I and pump 12J interposed
And a pressure gauge 12L attached to the upper part of the pressure boiling kettle body 12A.
【００１３】１４は前記煮沸工程１１で製造された豆乳
１３を前記圧力煮沸釜１２の豆乳排出管１２Ｋより供給
され、例えば６２℃〜８５℃に図６に示す凝固成型機１
５の冷却装置１６で冷やした後、定量タンク１７、１７
でニガリ１８を混合して圧縮成型器１９で成型する成型
工程で、この成型工程１４で使用する凝固成型機１５に
は木綿豆腐の型２０や絹豆腐の型２１と、シリンダーを
用いた押し圧装置２２とが設けられている。A soy milk 13 produced in the boiling step 11 is supplied from a soy milk discharge pipe 12K of the pressure boiling pot 12, and the coagulation molding machine 1 shown in FIG.
After being cooled by the cooling device 16 of 5, the fixed amount tanks 17, 17
In the molding step of mixing the bittern 18 and molding with a compression molding machine 19, a coagulation molding machine 15 used in the molding step 14 is pressed with a cotton tofu mold 20 or a silk tofu mold 21 and a pressing pressure using a cylinder. A device 22 is provided.
【００１４】２３は前記成型工程１４で成型された豆腐
を所定の大きさに裁断して、冷却する後処理工程で、こ
の後処理工程２３は従来と同様に行なう。Reference numeral 23 denotes a post-processing step in which the tofu molded in the molding step 14 is cut into a predetermined size and cooled, and the post-processing step 23 is performed in a conventional manner.
【００１５】[0015]
【発明の異なる実施の形態】次に、図８ないし図１１に
示す本発明の異なる実施の形態につき説明する。なお、
これらの本発明の異なる実施の形態の説明に当って、前
記本発明の第１の実施の形態と同一構成部分には同一符
号を付して重複する説明を省略する。Next, different embodiments of the present invention shown in FIGS. 8 to 11 will be described. In addition,
In the description of the different embodiments of the present invention, the same components as those of the first embodiment of the present invention are denoted by the same reference numerals, and duplicate description will be omitted.
【００１６】図８および図９に示す本発明の第２の実施
の形態において、前記本発明の第１の実施の形態と主に
異なる点は、圧縮成型器を用いることなく、ザルや容器
２４に収納しておぼろ豆腐２５を製造する成型工程１４
Ａを行なった点で、このような成型工程１４Ａを用いて
おぼろ豆腐２５を製造してもよい。The second embodiment of the present invention shown in FIGS. 8 and 9 is mainly different from the first embodiment of the present invention in that a compression molding machine is not used and a colander or container 24 is used. Molding process 14 for storing ragged tofu 25
At the point where A is performed, the ragged tofu 25 may be manufactured using such a molding step 14A.
【００１７】図１０および図１１に示す本発明の第３の
実施の形態において、前記本発明の第１の実施の形態と
主に異なる点は、従来から一般に行なわれている成型工
程１４Ｂを用いた点で、このような成型工程１４Ｂを用
いて豆腐を製造しても、前記本発明の第１の実施の形態
と同様な作用効果が得られる。The third embodiment of the present invention shown in FIGS. 10 and 11 differs from the first embodiment of the present invention mainly in that a molding step 14B which has been generally performed conventionally is used. In this respect, even if the tofu is manufactured using such a molding step 14B, the same operation and effect as those of the first embodiment of the present invention can be obtained.
【００１８】[0018]
【発明の効果】以上の説明から明らかなように、本発明
にあっては次に列挙する効果が得られる。As apparent from the above description, the following effects can be obtained in the present invention.
【００１９】（１）大豆の皮を除去して５０ミクロン以
下に粉砕した大豆パウダーを製造する大豆パウダー製造
工程と、この大豆パウダー製造工程で製造された大豆パ
ウダーと水とを撹拌機で混合して呉汁を製造する呉汁製
造工程と、この呉汁製造工程で製造された呉汁を該呉汁
に含まれている繊維質を溶解できるように圧力煮沸釜で
煮沸して豆乳にする煮沸工程とからなるので、従来のよ
うにオカラを発生させることなく、豆乳や豆腐を製造す
ることができる。したがって、オカラを産業廃棄物とし
ての処理が不用で、安価に豆乳や豆腐を製造することが
できる。(1) A soybean powder production process for producing a soybean powder obtained by removing soybean hulls and pulverizing the soybean powder to 50 μm or less, and mixing the soybean powder produced in this soybean powder production process with water with a stirrer. And a boiling step of boiling the soybean milk in a pressure boiling kettle so as to dissolve the fiber contained in the soybean juice so as to dissolve the fiber contained in the soybean juice. Thus, soymilk and tofu can be produced without generating okara as in the related art. Therefore, it is not necessary to treat okara as industrial waste, and soy milk and tofu can be produced at low cost.
【００２０】（２）前記（１）によって、大豆パウダー
の全量を豆乳や豆腐にすることができる。したがって、
経済的に大豆を使用することができるとともに、豆乳や
豆腐を従来に比べて３０パーセント程多く作ることがで
き、できた豆乳や豆腐にはコクや食物繊維を増大させる
ことができる。(2) According to the above (1), the whole amount of soybean powder can be made into soymilk or tofu. Therefore,
Soy can be used economically, soy milk and tofu can be made about 30% more than before, and the resulting soy milk and tofu can have an increased body and dietary fiber.
【００２１】（３）前記（１）によって、５０ミクロン
以下に粉砕した大豆パウダーを呉汁に含まれている繊維
質を溶解できるように圧力煮沸釜で煮沸するので、従来
の豆乳や豆腐と同様な食感を得ることができる。(3) According to the above (1), the soybean powder pulverized to 50 microns or less is boiled in a pressure boiling kettle so as to dissolve the fiber contained in the soybean soup. Texture can be obtained.
【００２２】（４）請求項２、３、４も前記（１）〜
（３）と同様な効果が得られる。(4) Claims 2, 3, and 4 also have the above (1).
The same effect as (3) can be obtained.
【図１】本発明の第１の実施の形態の製造工程図。FIG. 1 is a manufacturing process diagram of a first embodiment of the present invention.
【図２】本発明の第１の実施の形態の製造装置の説明
図。FIG. 2 is an explanatory diagram of the manufacturing apparatus according to the first embodiment of the present invention.
【図３】本発明の第１の実施の形態の大豆パウダー製造
工程の工程図。FIG. 3 is a process diagram of a soybean powder manufacturing process according to the first embodiment of the present invention.
【図４】本発明の第１の実施の形態の撹拌機の説明図。FIG. 4 is an explanatory view of the stirrer according to the first embodiment of the present invention.
【図５】本発明の第１の実施の形態の圧力煮沸釜の説明
図。FIG. 5 is an explanatory view of a pressure boiling pot according to the first embodiment of the present invention.
【図６】図５の６−６線に沿う断面図。FIG. 6 is a sectional view taken along the line 6-6 in FIG. 5;
【図７】本発明の第１の実施の形態の凝固成型機の説明
図。FIG. 7 is an explanatory view of a solidification molding machine according to the first embodiment of the present invention.
【図８】本発明の第２の実施の形態の工程図。FIG. 8 is a process chart of the second embodiment of the present invention.
【図９】本発明の第２の実施の形態の成型工程の説明
図。FIG. 9 is an explanatory view of a molding step according to the second embodiment of the present invention.
【図１０】本発明の第３の実施の形態の工程図。FIG. 10 is a process chart of a third embodiment of the present invention.
【図１１】本発明の第３の実施の形態の成型工程の説明
図。FIG. 11 is an explanatory diagram of a molding step according to a third embodiment of the present invention.
１：大豆パウダー製造工程、２：大豆パウダー、
３：研磨工程、４：脱皮工程、 ５：乾燥工
程、６：粉砕工程、 ７：呉汁製造工程、８：
水、 ９：撹拌機、１０：呉汁、
１１：煮沸工程、１２：圧力煮沸釜、 １
３：豆乳、１４、１４Ａ、１４Ｂ：成型工程、１５：凝
固成型機、 １６：冷却装置、１７：定量タンク、
１８：ニガリ、１９：圧縮成型器、 ２０：
木綿豆腐の型、２１：絹豆腐の型、 ２２：押し圧
装置、２３：後処理工程、 ２４：ザルや容器、２
５：おぼろ豆腐、 ２６：食塩、２７：安定剤、
２９：消泡剤。1: soybean powder production process, 2: soybean powder,
3: Polishing step, 4: Peeling step, 5: Drying step, 6: Pulverizing step, 7: Kure juice manufacturing step, 8:
Water, 9: stirrer, 10: kure soup,
11: boiling step, 12: pressure boiling pot, 1
3: soy milk, 14, 14A, 14B: molding step, 15: coagulation molding machine, 16: cooling device, 17: quantitative tank,
18: bittern, 19: compression molding machine, 20:
Cotton tofu mold, 21: silk tofu mold, 22: pressing device, 23: post-treatment process, 24: colander or container, 2
5: ragged tofu, 26: salt, 27: stabilizer,
29: Antifoaming agent.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 白岩 周治郎 東京都荒川区荒川７−20−１−1113号 Ｆターム(参考） 4B020 LB01 LB18 LC09 LG01 LP04 LP08 LP09 LP24 LQ03 LQ04 ────────────────────────────────────────────────── ─── Continued on the front page (72) Inventor Shujiro Shiraiwa 7-20-1-1113 Arakawa, Arakawa-ku, Tokyo F-term (reference) 4B020 LB01 LB18 LC09 LG01 LP04 LP08 LP09 LP24 LQ03 LQ04
Claims (4)
粉砕した大豆パウダーを製造する大豆パウダー製造工程
と、この大豆パウダー製造工程で製造された大豆パウダ
ーと水とを撹拌機で混合して呉汁を製造する呉汁製造工
程と、この呉汁製造工程で製造された呉汁を該呉汁に含
まれている繊維質を溶解できるように圧力煮沸釜で攪拌
しながら煮沸して豆乳にする煮沸工程とを含むことを特
徴とする豆乳の製造方法。1. A soybean powder producing process for producing a soybean powder obtained by removing soybean hulls and pulverized to 50 microns or less, and mixing the soybean powder produced in the soybean powder producing process with water with a stirrer. A kure juice producing step of producing a kure juice, and a boiling step of boiling the soybean milk into a soymilk while stirring the kusu juice produced in the koji juice in a pressure boiling kettle so as to dissolve the fiber contained therein. A method for producing soy milk, comprising:
粉砕した大豆パウダーを製造する大豆パウダー製造工程
と、この大豆パウダー製造工程で製造された大豆パウダ
ーと水とを撹拌機で混合して呉汁を製造する呉汁製造工
程と、この呉汁製造工程で製造された呉汁を該呉汁に含
まれている繊維質を溶解できるように圧力煮沸釜で煮沸
して豆乳にする煮沸工程と、この煮沸工程で製造された
豆乳を所定温度に冷やした後、ニガリを混合して凝固さ
せる凝固工程とを含むことを特徴とする豆腐の製造方
法。2. A soybean powder production process for producing a soybean powder obtained by removing soybean hulls and pulverized to 50 microns or less, and mixing the soybean powder produced in the soybean powder production process with water with a stirrer. A kure juice producing step of producing a kure juice, a boiling step of boiling the soybean milk produced in the kure juice production step into a soy milk by boiling in a pressure boiling kettle so as to dissolve the fiber contained in the kure juice, and the boiling step A step of cooling the soymilk produced in the above step to a predetermined temperature, followed by mixing and coagulating bittern to coagulate.
粉砕した大豆パウダーを製造する大豆パウダー製造工程
と、この大豆パウダー製造工程で製造された大豆パウダ
ーと水とを撹拌機で混合して呉汁を製造する呉汁製造工
程と、この呉汁製造工程で製造された呉汁を該呉汁に含
まれている繊維質を溶解できるように圧力煮沸釜で煮沸
して豆乳にする煮沸工程と、この煮沸工程で製造された
豆乳を所定温度に冷やした後、ニガリを混合して圧縮成
型器で成型する成型工程とを含むことを特徴とする豆腐
の製造方法。3. A soybean powder production process for producing a soybean powder obtained by removing soybean hulls and pulverized to 50 microns or less, and mixing the soybean powder produced in the soybean powder production process with water with a stirrer. A kure juice producing step of producing a kure juice, a boiling step of boiling the soybean milk produced in the kure juice production step into a soy milk by boiling in a pressure boiling kettle so as to dissolve the fiber contained in the kure juice, and the boiling step And cooling the soymilk produced in the above step to a predetermined temperature, mixing the bittern and molding the mixture with a compression molding machine.
と、この撹拌機で混合した呉汁を該呉汁に含まれている
繊維質を溶解できるように圧力を加えて攪拌しながら煮
沸する圧力煮沸釜と、この圧力煮沸釜で煮沸して形成し
た豆乳を所定温度に冷やして圧縮成型する圧縮成型器と
からなることを特徴とする豆腐の製造装置。4. A stirrer for mixing soybean powder and water, and a pressure boiling method for boiling the mixed wort mixed with the stirrer while applying pressure so as to dissolve the fibrous substances contained in the koji juice. An apparatus for producing tofu, comprising: a kettle; and a compression molding device for cooling and compressing soy milk formed by boiling in the pressure boiling kettle to a predetermined temperature.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000170065A JP2001346535A (en) | 2000-06-07 | 2000-06-07 | Method for producing soybean milk, and method and arrangement for producing soybean-curd |
| AU2001262703A AU2001262703A1 (en) | 2000-06-07 | 2001-06-06 | Process for producing soybean milk, process for producing tofu and apparatus forproducing tofu |
| PCT/JP2001/004772 WO2001093697A1 (en) | 2000-06-07 | 2001-06-06 | Process for producing soybean milk, process for producing tofu and apparatus for producing tofu |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000170065A JP2001346535A (en) | 2000-06-07 | 2000-06-07 | Method for producing soybean milk, and method and arrangement for producing soybean-curd |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2001346535A true JP2001346535A (en) | 2001-12-18 |
Family
ID=18672833
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2000170065A Pending JP2001346535A (en) | 2000-06-07 | 2000-06-07 | Method for producing soybean milk, and method and arrangement for producing soybean-curd |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP2001346535A (en) |
| AU (1) | AU2001262703A1 (en) |
| WO (1) | WO2001093697A1 (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007029721A1 (en) * | 2005-09-07 | 2007-03-15 | Chojusystem, Co. | Process for producing konjac product |
| JP2008253198A (en) * | 2007-04-05 | 2008-10-23 | Takatoshi Arimoto | Method for manufacturing soybean curd without producing soybean curd refuse |
| JP2008271916A (en) * | 2007-05-03 | 2008-11-13 | Tajimaya Shokuhin Kk | Method for producing lyophilized rough-grained soybean curd, and method for producing snack-like food |
| WO2010050025A1 (en) * | 2008-10-30 | 2010-05-06 | 関根達馬 | Method of producing processed soybean food |
| WO2012032752A1 (en) * | 2010-09-07 | 2012-03-15 | 会田 忠雄 | Ice cream |
| JP2012249530A (en) * | 2011-05-31 | 2012-12-20 | Shujiro Shiraishi | Method of producing boiled tofu, and tofu product for boiled tofu |
| JP2015123018A (en) * | 2013-12-26 | 2015-07-06 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | Soymilk-containing emulsified liquid seasoning, and method for improving aftertaste of the same |
| JP2016146802A (en) * | 2015-02-13 | 2016-08-18 | ミナミ産業株式会社 | Production method of soybean milk and soybean curd |
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| AU2003252256A1 (en) * | 2002-07-24 | 2004-02-09 | Peace Beans Co., Ltd. | Processed soybean material and method of producing the same |
| CN103907691B (en) * | 2014-04-08 | 2016-03-23 | 王�琦 | A kind of pollution-free, soy meal production technology that utilization rate is high |
| CN110960064B (en) * | 2018-09-29 | 2022-02-01 | 九阳股份有限公司 | Automatic change electric rice cooker |
| CN109169939A (en) * | 2018-10-15 | 2019-01-11 | 山东禹王生态食业有限公司 | A kind of preparation method of soybean milk powder |
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| JPH02283254A (en) * | 1989-04-25 | 1990-11-20 | Yakushin Kikai Seisakusho:Kk | Apparatus for treating soybean and production of treated soybean |
| JPH07241179A (en) * | 1994-03-05 | 1995-09-19 | Zentaro Iwamoto | Production of soybean powder and apparatus therefor |
| JPH09327273A (en) * | 1996-06-10 | 1997-12-22 | Morikazu Usami | Homemade tofu (bean curd) |
| JPH10295308A (en) * | 1997-05-01 | 1998-11-10 | Fuji Oil Co Ltd | Production of soybean milk |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007029721A1 (en) * | 2005-09-07 | 2007-03-15 | Chojusystem, Co. | Process for producing konjac product |
| JP2008253198A (en) * | 2007-04-05 | 2008-10-23 | Takatoshi Arimoto | Method for manufacturing soybean curd without producing soybean curd refuse |
| JP2008271916A (en) * | 2007-05-03 | 2008-11-13 | Tajimaya Shokuhin Kk | Method for producing lyophilized rough-grained soybean curd, and method for producing snack-like food |
| WO2010050025A1 (en) * | 2008-10-30 | 2010-05-06 | 関根達馬 | Method of producing processed soybean food |
| WO2012032752A1 (en) * | 2010-09-07 | 2012-03-15 | 会田 忠雄 | Ice cream |
| JP2012249530A (en) * | 2011-05-31 | 2012-12-20 | Shujiro Shiraishi | Method of producing boiled tofu, and tofu product for boiled tofu |
| JP2015123018A (en) * | 2013-12-26 | 2015-07-06 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | Soymilk-containing emulsified liquid seasoning, and method for improving aftertaste of the same |
| JP2016146802A (en) * | 2015-02-13 | 2016-08-18 | ミナミ産業株式会社 | Production method of soybean milk and soybean curd |
Also Published As
| Publication number | Publication date |
|---|---|
| AU2001262703A1 (en) | 2001-12-17 |
| WO2001093697A1 (en) | 2001-12-13 |
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