JP2002238487A - Boiling apparatus, method for preventing generation or growth of bubble and method for producing tofu - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a boiling apparatus effective for preventing the generation or growth of bubbles in the boiling of Go (ground macerated soybean) without using a defoaming agent, a method for preventing the generation or growth of bubbles and a method for producing a tofu (bean curd). SOLUTION: The boiling pot 1 of the boiling apparatus has a pot main body 2 for holding the Go. A boiling steam nozzle pipe 51 for blasting steam and heating the Go from inside is attached to the lower side in the pot main body 2. A defoaming steam supply pipe 6 is placed in the middle of the pot body 2. A defoaming steam nozzle pipe 61 having a cruciform pipe at the center of a pipe having circular form by plane view is attached to the tip end of the steam supply pipe 6. A number of steam ejection ports 610 are opened on the lower face of the defoaming steam nozzle pipe 61 directing slantly downward toward the inner wall of the pot body 2. A cooling device 7 to cool the Go by sprinkling cooling water from the middle to the bottom of the pot body is placed on the outer side of the outer circumference of the pot body 2.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a boiling apparatus, a method for preventing the generation or growth of foam, and a method for producing tofu.
More specifically, a boiling device that can prevent the generation of foam or the growth of foam during boiling of soup without using a defoamer,
The present invention relates to a method for preventing generation of foam or growth of foam and a method for producing tofu.

[0002]

2. Description of the Related Art Tofu is a protein in vegetable foods.
It is a good food that contains a lot of fat and has good digestion and absorption.
Generally, tofu is produced as follows.

[0003] Soybeans soaked in water are ground (crushed) while adding water, and soybean juice (also referred to as rice, kure, soybean juice, soybean juice).
To The soup is stored in a boiling pot, and steam is blown into the pot to boil. The heated goji juice is filtered to separate "okara" to obtain soymilk. A coagulant is added to the soy milk thus obtained to produce tofu.

[0004] By the way, in the above-mentioned tofu production process, when the soybean soup is boiled in a normal open-type boiling kettle, a large amount of bubbles (bubbles) are generated due to proteins and saponins contained in the raw soybeans, and the soybeans are spilled. Sometimes. Also,
When a large amount of the foam was mixed with the soup, the boiling could not be performed uniformly, and the soup was likely to have uneven boiling. Furthermore, if the generated foam is left as it is, "pouches" are generated in the resulting tofu, so that high quality tofu cannot be produced.

[0005] Therefore, when immersed soybeans are usually ground, an antifoaming agent is mixed in so as to eliminate bubbles generated during boiling. Conventionally, as the defoaming agent, a mixture of calcium carbonate and the like in waste oil generated at the time of frying is used, but nowadays, chemicals having a large defoaming effect are used. .

[0006]

However, although antifoaming agents are not considered to be a problem for safety, most of the currently used chemicals are chemicals, and the adverse effects on the human body by environmental hormones are called for. Consumers are strongly resistant to adding additives other than raw materials. Therefore, it is desirable to minimize the addition of chemicals and the like, but this does not prevent the generation of bubbles.

[0007] In addition, in the tofu mixed with the antifoaming agent, the sweetness of the soybean protein is suppressed due to the effect of the antifoaming agent, and the flavor is reduced. There was a problem that.

The inventor of the present invention has conducted intensive studies from the viewpoint of preventing the generation or growth of foam during the boiling of the soup without using an antifoaming agent. It has been found that spraying steam on the liquid surface, near the liquid surface or at a location where bubbles are generated or / and cooling the juice is a very effective means for preventing the generation or growth of bubbles. The present invention has been completed.

(Objects of the Invention) Accordingly, an object of the present invention is to provide a boiling apparatus capable of preventing the generation or growth of bubbles during boiling of a soup without using an antifoaming agent, the generation of bubbles or the prevention of the growth of bubbles. And a method for producing tofu.

[0010]

Means of the present invention taken to achieve the above object are as follows. According to a first aspect of the present invention, there is provided a boiling apparatus including a boiling container for storing a liquid and a means for heating the stored liquid from the inside to boil the liquid, the liquid level of the liquid, the vicinity of the liquid level, or the generation of bubbles. A boiling device comprising a means for emitting steam to a location.

According to a second aspect of the present invention, there is provided a boiling apparatus having a boiling container for storing a liquid and a means for heating the stored liquid from the inside to boil the liquid, and having means for cooling the boiling container. It is a boiling device characterized by performing.

According to a third aspect of the present invention, there is provided a boiling device including a boiling container for storing a liquid and a means for heating the stored liquid from the inside to boil the liquid, the liquid level of the liquid, the vicinity of the liquid level or A boiling device comprising: means for emitting steam to a bubble generation portion; and means for cooling the boiling container.

According to a fourth aspect of the present invention, the means for emitting vapor to the liquid surface of the liquid, the vicinity of the liquid surface, or the location where bubbles are generated is characterized in that the height can be adjusted. It is a boiling device according to a third invention.

According to a fifth aspect of the present invention, there is provided the boiling apparatus according to the second or third aspect, wherein the means for cooling the boiling vessel utilizes heat of vaporization of cooling water. .

According to a sixth aspect of the present invention, there is provided the boiling apparatus according to the fifth aspect, further comprising a blowing means for forcibly discharging the vaporized cooling water.

According to a seventh aspect of the present invention, the means for cooling the boiling vessel includes means for spraying cooling water to the boiling vessel, and a receiving member for receiving the cooling water. ,
It is a boiling apparatus according to the third, fifth or sixth invention.

According to an eighth aspect of the present invention, there is provided the boiling apparatus according to the first, second, third, fourth, fifth and sixth aspects, characterized in that the liquid is a soup.

A ninth aspect of the present invention is characterized in that, when the liquid is boiled, the liquid is cooled while the vapor is blown to the liquid surface of the liquid, near the liquid surface, or at a location where bubbles are generated.
This is a method for preventing generation of bubbles or growth of bubbles.

According to a tenth aspect of the present invention, in the method for producing tofu, when boiling the soup, steam is blown onto the liquid surface, near the liquid surface, or a place where bubbles are generated, and the soup is cooled. A method for producing tofu, characterized in that:

As used herein, the term "steam" is used as a broad concept that includes, in addition to normal steam, heated steam (usually, slightly hot or hot steam).

As the "means for cooling the boiling vessel", other than the means utilizing the heat of vaporization of the cooling water, for example, a jacket is provided in the boiling vessel, and the cooling water is continuously or intermittently passed or circulated in the jacket. Examples thereof include those having a configuration for cooling by cooling (using sensible heat of cooling water), but are not limited thereto.

(Operation) If the boiling apparatus according to the present invention is used for boiling processing of a soybean soup, for example, which is one of the processes for producing tofu, the following effects are obtained. That is, steam is emitted to the liquid surface, near the liquid surface, or the place where bubbles are generated of the boiling or near boiling boiling water contained in the boiling container, and / or cooling the boiling container (for example, from the outside of the boiling container). Thereby, generation of foam or growth of foam during boiling of the soup can be prevented without using an antifoaming agent.

Although the clear reason for this defoaming action is not clear, it is thought that the foam formed is repelled (broken) and disappears, or the vapor is evaporated to disappear. In addition, when the temperature of the soup is near the boiling point, bubbles are suddenly generated and grow one after another. Therefore, the temperature rise is moderated by cooling the boiling container (for example, the soup from the outside of the boiling container), so that the temperature rises rapidly. It seems that the boiling state is less likely to occur.

In the above-described spraying of steam to the liquid surface, the vicinity of the liquid surface or the location where bubbles are generated, and cooling of the boiling vessel,
Although the defoaming effect can be obtained by performing only one of them, the generation or growth of bubbles can be more effectively prevented by performing the two simultaneously.

The means for adjusting the height position of the means (blow-out port) for emitting steam to the liquid surface, the vicinity of the liquid surface, or the location where bubbles are generated can be adjusted in accordance with the height of the liquid surface of the stored soup. adjust.

When the means for cooling the boiling container utilizes the heat of vaporization of the cooling water, the cooling water comes into contact with the heated boiling container and evaporates by removing the heat (heat of vaporization), so that the boiling container can be efficiently cooled. Can be cooled.

When the cooling water has a blowing means for forcibly discharging the vaporized vapor, the vaporized vapor is efficiently discharged by the blowing means, and the cooling effect of the boiling container is improved.

When the means for cooling the boiling container has means for spraying the cooling water to the boiling container and a receiving member for receiving the cooling water, the cooling water which has not been vaporized is stored in the receiving member.

[0029]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described in more detail with reference to the embodiments shown in the drawings. FIG. 1 shows a first embodiment of a boiling kettle according to the present invention. FIG. 1 is a schematic explanatory view showing the internal structure of the boiling kettle in section, and FIG.
FIG. 3 is a schematic explanatory diagram showing a cross section corresponding to a portion I, and FIG. 3 is a schematic explanatory diagram showing a cross section corresponding to a II-II portion in FIG. In FIG. 3, for convenience of illustration, a thermometer is omitted. In the present embodiment, a boiling pot as a boiling device will be described by taking as an example a case where the method is used for boiling processing of a soybean soup, which is one of the tofu production processes.

The boiling pot 1 is a pot body 2 having an open upper side.
And a lid 3 that allows the opening 21 of the shuttle main body 2 to be opened and closed. In FIG. 1, the state where the lid 3 is opened is indicated by a two-dot chain line. The lid 3 is provided with an air vent 31 for venting the air (steam) inside the kettle. Reference numeral 32 indicates a hinge. In addition, the shuttle main body 2 and the lid 3 are made of stainless steel, but are not limited thereto.

The shuttle main body 2 is formed in a circular shape in plan view. In the present embodiment, the size of the shuttle main body 2 is 5 mm in diameter.
5 cm, depth 57.5 cm. The size of the kettle body 2 is not particularly limited to the above-mentioned one, and a desired size can be used as appropriate according to the amount of boiled soup.

At a required position (left side in the figure) at the upper part of the peripheral wall of the kettle body 2, an inlet (inlet) 22 for putting the soup into the kettle body 2 is provided. Kure soup from inlet 22 to kettle body 2
The means for injecting (injecting and introducing) into the inside is not particularly limited. For example, using the jet power of steam, the soup may be sucked in and supplied to the inside of the kettle body 2,
You may make it supply by pressure-feeding by other means, such as a pump. Since the method for injecting the soup is a well-known technique, a detailed description is omitted.

At the bottom of the kettle body 2 is provided a discharge port (outlet) 23 for taking out the heated (boiled) soup from the kettle body 2. Reference numeral 24 denotes a tap for taking out the soup.

Reference numeral 4 denotes a leg member for supporting the shuttle main body 2. Although FIG. 1 shows that the leg members 4 are provided at two positions, the number of the leg members 4 is not particularly limited. Although not shown, for example, at a required position on the peripheral surface of the hook body 2,
A viewing window for checking the internal state of the shuttle main body 2 may be provided.

A steam supply pipe 5 for boiling extending from a boiler (not shown) is provided on the lower side of the inside of the kettle body 2. The distal end side of the steam supply pipe 5 is drawn toward the bottom side in the kettle body 2. At the end of the steam supply pipe 5, a boiling steam nozzle pipe 51 for jetting steam, which is formed in a cross shape in a plan view (see FIG. 3), is provided. The tip of the steam supply pipe 5 is
It is attached to a substantially central position (crossing position) of the boiling steam nozzle pipe 51 from above.

Above the boiling steam nozzle pipe 51, a large number of steam outlets 510 are provided obliquely upward toward the inner peripheral wall of the kettle body 2. The direction of the steam outlet 510 is not particularly limited to this, and may be, for example, simply upward. FIG.
The steam jet port 510 shown in FIG. 1 is illustrated in a manner that is easy to understand for the sake of explanation, and its size and number are not particularly limited. Steam supplied from the boiler gushes from the boiling steam nozzle pipe 51, and heats and boiles the kusu juice contained in the kettle body 2 (boiling process).

The shape (form) of the boiling steam nozzle tube 51 is not particularly limited to the above-mentioned one, and a known one can be appropriately adopted. Reference numeral 52 denotes an opening / closing valve provided on the upstream side of the steam supply pipe 5. Reference numeral 53 indicates a thermometer (shown in FIG. 1).

A boiler (not shown) is provided in the middle of the hook body 2.
A steam supply pipe 6 for defoaming (for preventing foam generation and for preventing bubble growth) extending from the steam supply pipe 6 is provided. The distal end side of the steam supply pipe 6 is drawn into the kettle body 2 from above. At the end of the steam supply pipe 6, a defoaming steam nozzle pipe 61 for jetting steam is provided, in which a pipe formed in a cross shape at the center of a circular pipe in plan view (see FIG. 2) is installed. . The distal end of the steam supply pipe 6 is attached to a substantially central position (crossing position) of the defoaming steam nozzle pipe 61 from above.

On the lower surface side of the defoaming steam nozzle tube 61, a large number of steam jet ports 610 are provided obliquely downward toward the inner peripheral wall of the kettle body 2. The direction of the steam jet port 610 is not particularly limited to this, and may be, for example, simply downward. From the defoaming steam nozzle pipe 61, steam supplied from the boiler is jetted, and this steam prevents generation of bubbles or growth of bubbles during boiling of the soup. This operation will be described later.
Reference numeral 62 denotes an opening / closing valve provided on the upstream side of the steam supply pipe 6.

The front side of the steam supply pipe 6 is provided with an elbow 6.
01 and an extension tube 602 extending downward.
The extension tube 602 is connected to the elbow 60 by screwing.
1 and the defoaming steam nozzle tube 61 are detachably attached. With such a configuration, by replacing the extension pipe 602 with another supply pipe (not shown) having a different length, the height of the defoaming steam nozzle pipe 61 can be freely changed according to the liquid level of the soup stock. Can be changed.

A defoaming steam nozzle pipe is formed by forming a guide groove (not shown) in the vertical direction of the outer peripheral wall of the kettle body 2 and moving the steam supply pipe 6 itself up and down using a power source such as a motor. The height of 61 may be adjustable.
In this case, means capable of vertically moving the steam supply pipe 6 and closing the guide groove (for example, a heat-resistant plate-like body moves up and down along the guide groove together with the steam supply pipe 6) ) Can also be provided.

On the outside of the outer peripheral wall of the kettle body 2, a cooling device 7 for spraying (fountain) cooling water from the middle to the bottom thereof to cool the soup is provided. The cooling device 7 will be described. A pair of cooling water supply pipes 71, 71 facing from a water supply means such as a water pipe, for example, in the middle of the outer peripheral wall of the kettle body 2.
Is extending. The cooling water supply pipes 71, 71 are provided with valves 72,
The cooling water is connected to water spray nozzle pipes 73, 73 for spraying the cooling water to the kettle body 2 via 72. Watering nozzle pipe 7
The reference numerals 3 and 73 are formed in a semicircular arc shape in a plan view (see FIG. 2). The watering nozzle pipes 73 are arranged so as to face each other with the kettle body 2 interposed therebetween.
Is provided so as to surround the peripheral wall portion. Note that the watering nozzle pipes 73, 73 may be formed as one continuous circular body.

On the lower surface side of the watering nozzle pipes 73, 73, a large number of watering ports (not visible in the drawing) are provided at required intervals.
The water spout is provided toward the bottom of the kettle body 2 (in a diagonal downward direction). Specifically, one watering nozzle pipe is provided with watering holes having a hole diameter of 3.2 mm at equal intervals in 36 places. However, the size and the number of the water spouts are not particularly limited.

A sprinkling nozzle pipe cover 74 covering the sprinkling nozzle pipes 73, 73 is provided continuously around the periphery of the shuttle main body 2 around the sprinkling nozzle pipes 73, 73 except the lower side.
The sprinkling nozzle pipe cover 74 is used, for example, when the kure juice is spilled from the kettle body 2 by mistake in the amount of the kure juice to be put into the kettle body 2 or the heating temperature of the kuji juice, the sprinkle nozzle 73, 73
To prevent it.

Below the watering nozzle tube cover 74, a watering brush 75 is also provided continuously in the circumferential direction of the pot body 2. As a result, the cooling water sprinkled from the sprinkling nozzle pipes 73, 73 hits the brush 75, uniformly applies water to the outer peripheral surface of the kettle body 2, and flows down. The brush 75
Is not particularly limited as long as it has hair. Examples of hair materials include, but are not limited to, animal hair, beard, plant fiber, and hard hair made of synthetic resin or metal.

The bottom side of the hook body 2 (about 1/3 from the bottom)
Is provided with a jacket 76, which is a receiving member for receiving a part of the sprayed cooling water, so as to cover the bottom outer surface. At the bottom of the jacket 76, a cooling water outlet 761 for discharging the received cooling water is provided. Sprinkler nozzle tube cover 74
A steam discharge port 77 is provided between the air conditioner and the jacket 76. The water discharged from the cooling water discharge port 761 can be reused for various uses.

With the above configuration, the watering nozzle pipe 7
The cooling water sprayed from 3,73
And becomes steam to take heat (vaporization heat), and is discharged from the steam discharge port 77. Of the sprayed cooling water, the water that has not been vaporized falls into the jacket 76 and is discharged from the cooling water discharge port 761.

As described above, when the heat of vaporization of the cooling water is used, compared with the method of cooling the pot body 2 by circulating the cooling water through a jacket or the like, the pot body 2 is efficiently cooled with a smaller amount of water efficiently. be able to.

It should be noted that a blower may be provided in the vicinity of the cooling water discharge port 761 to forcibly send air to the steam discharge port 77. In this way, the vaporized vapor can be efficiently discharged from the vapor discharge port 77, and the cooling efficiency of the shuttle main body 2 can be increased. The position of the blower is not particularly limited as long as the steam in the jacket 76 can be forcibly discharged. Further, the vaporized vapor may be efficiently discharged by a suction device instead of the blower.

(Operation) With reference to the drawings, the operation of the boiling pot 1 according to the present embodiment will be described together with a method for producing tofu. The method of using the boiling pot 1 and the method of producing tofu described below are merely examples, and are particularly limited to this method (for example, heating temperature, boiling time, steam pressure, watering amount, and the like of the soup stock). It does not do.

First, soybeans soaked in water and softened are ground to make a soup. Then, in the present embodiment, the boiling pot 1 shown in FIG.
Perform boiling treatment. The boiling of the soup is performed as follows.

Cooling water supply pipe 7 connected to boiling pot 1
Open the valves 72, 72 of the water sprinkling nozzle pipe 7
Spray cooling water from 3,73. Cooling water is supplied by brush 75
At the same time, water is uniformly applied to the outer peripheral portion of the kettle body 2 and flows down. The amount of watering is not particularly limited, but if it is too large, water is wasted. In the present embodiment, as described later, 40 L of the soup is boiled in the boiling pot 1 and the watering rate is about 3.6 L / min.

The kure juice is put into the pot body 2 from the inlet 22. In the present embodiment, 40 L of the soup is added to the kettle body 2.
, The liquid level comes to the position indicated by the two-dot chain line shown in FIG. Then, the extension pipe 602 of the steam supply pipe 6 is replaced according to the liquid level of the soybean soup, and the height is adjusted so that the lower surface side of the defoamed steam nozzle pipe 61 is positioned at or near the liquid level. The position of the defoaming steam nozzle tube 61 may be slightly above the liquid surface or above the liquid surface as long as the vapor is sprayed to the liquid surface or near the liquid surface. The position of the defoaming steam nozzle tube 61 is determined by the concentration and amount of the soup.

The lid 3 is closed, and the valve 52 of the boiling steam supply pipe 5 is opened. When the valve 52 is opened, the steam is boiled
It is blown into the soup and the soup is boiled. The set pressure of the steam is about 1 kg / cm ² , the temperature is about 120 ° C., and the boiling time is 3-4.
Although it is a minute, it is not particularly limited to this.

When the temperature of the soybean juice reaches about 70 ° C., the valve 62 is opened, and steam is blown from the defoaming steam nozzle pipe 61 to the surface of the soybean juice.

In the state described above, boiling is continued until the temperature of the soup exceeds 100 ° C. When the soup becomes close to 100 ° C., boiling begins, and the liquid level starts to rise due to bubbles generated from the inside of the soup. Usually, bubbles are generated one after another and grow larger gradually. However, in the present embodiment, steam is blown out from the defoaming steam nozzle pipe 61 toward the liquid surface, and the kettle body 2 is cooled using the heat of vaporization of the cooling water sprayed from the water spray nozzle pipes 73, 73. Therefore, generation of bubbles or growth of bubbles can be prevented by the synergistic effect of the two.

Although the clear reason for this defoaming action is not clear, it is considered that the foam formed is blown off (broken) or disappeared by evaporating the foam. Further, when the temperature of the soup becomes close to the boiling point, bubbles are suddenly generated and grow one after another. However, the temperature rise is moderated by cooling the kettle body 2 so that a rapid boiling state is less likely to occur. It seems to be from.

The defoaming effect can be obtained by performing only one of the above-described steam ejection and spraying of the cooling water, but it is more effective to perform the two processes more effectively to prevent the generation or growth of bubbles. can do.

When the temperature of the soup exceeds about 97 to 100 ° C., the valve 52 of the steam supply pipe 5 is closed to stop boiling.
Steam the kure soup for a certain period of time. By this steaming,
The boiled soup is no longer boiled and the whole is evenly boiled.

When a certain time (1 minute to 1 minute 30 seconds) has elapsed, the valve 52 of the steam supply pipe 5 is opened again,
Inject steam with a smaller amount of steam than the previous time to cook. By this additional cooking, the soup is completely boiled.

When the inside of the boiling pot 1 reaches a predetermined additional cooking time (for example, 1 minute to 1 minute 30 seconds), the valve 52 of the steam supply pipe 5 is closed to stop boiling. Similarly, the valve 62 of the steam supply pipe 6 is also closed, and the ejection of steam to the surface of the soybean juice is stopped.

The take-out cock 24 is opened and the boiled soup is discharged from the discharge port 23 and transferred into a squeezing machine (for example, a filtering machine or a squeezing bag). Kure soup taken out by the squeezing machine
It is divided into soy milk and okara. A coagulant is added to the soy milk thus obtained to obtain tofu.

According to the production method described above, tofu can be produced without using an antifoaming agent. In addition, since the tofu contains no defoamer such as chemicals, there is no health concern and the sweetness of soy protein is not impaired.
It is possible to obtain high value-added tofu utilizing the flavor of soybean as it is.

The terms and expressions used in the present specification are for explanation only, are not restrictive, and do not exclude terms and expressions equivalent to the above-mentioned terms and expressions. Further, the present invention is not limited to the illustrated embodiment, and various modifications are possible within the scope of the technical idea.

[0065]

The present invention has the above configuration and has the following effects. (A) If the boiling apparatus according to the present invention is used for boiling processing of a soybean soup as one of the tofu manufacturing processes, for example, the liquid surface of the boiling or near boiling water, the vicinity of the liquid surface, or the location where bubbles are generated By releasing steam or simultaneously cooling the boiling container (for example, the juice from the outside of the boiling container), it is possible to prevent the formation of bubbles or the growth of bubbles during boiling of the juice without using an antifoaming agent. .

(B) If the height of the means for discharging steam to the liquid surface, near the liquid surface, or to the location where bubbles are generated can be adjusted, the height is adjusted according to the liquid level of the stored soup stock. be able to.

(C) When the means for cooling the boiling container utilizes the heat of vaporization of the cooling water, the boiling water is efficiently circulated with a smaller amount of water as compared with the method of cooling the boiling container by circulating the cooling water through a jacket or the like. The container (eg, soup juice from outside the boiling container) can be cooled.

(D) The means for cooling the boiling vessel includes means for spraying cooling water to the boiling vessel and a receiving member for receiving the cooling water. Because it is stored, cooling water can be collected and reused for various uses.

(E) When the cooling water has a blower for forcibly discharging the vaporized vapor, the vaporized vapor is efficiently discharged by the blower, so that the cooling effect of the boiling vessel is improved. Can be.

(F) According to the method for preventing the generation of foam or the growth of foam or the method for producing tofu according to the present invention, the generation of foam or the generation of foam at the time of boiling a liquid such as koji juice without using an antifoaming agent. Growth can be prevented. Therefore, according to the method for producing tofu according to the present invention, tofu in which an antifoaming agent such as a chemical agent is not mixed can be produced. Therefore, it is possible to obtain a high value-added tofu using the soybean flavor without any deterioration in the sweetness of the soybean protein without any health concerns.

[Brief description of the drawings]

FIG. 1 is a schematic explanatory view showing a first embodiment of a boiling pot as a boiling device according to the present invention, and showing an internal structure of the boiling pot in cross section.

FIG. 2 is a schematic explanatory view showing a cross section corresponding to a II section in FIG. 1;

FIG. 3 is a schematic explanatory view showing a cross section corresponding to a II-II portion in FIG. 1;

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Boiling pot 2 Hook main body 21 Opening 22 Inlet 23 Discharge port 24 Removal cock 3 Lid 31 Air vent 32 Hinge 4 Leg member 5 Steam supply pipe 51 Boiling steam nozzle pipe 510 Steam outlet 52 Valve 53 Thermometer 6 Steam supply Pipe 61 defoaming steam nozzle pipe 601 elbow 602 extension pipe 610 steam jet port 62 valve 7 cooling device 71 cooling water supply pipe 72 valve 73 watering nozzle pipe 74 watering nozzle pipe cover 75 brush 76 jacket 761 cooling water outlet 77 steam outlet

Claims (10)

[Claims] 1. A boiling apparatus comprising: a boiling container for storing a liquid; and means for heating the stored liquid from the inside to boil the liquid, wherein steam is supplied to a liquid level of the liquid, near the liquid level, or to a location where bubbles are generated. A boiling device, characterized by having a discharging means. 2. A boiling apparatus comprising: a boiling container for storing a liquid; and means for heating the stored liquid from the inside to boil the liquid, wherein the boiling device is provided with means for cooling the boiling container. To do, a boiling device. 3. A boiling device comprising: a boiling container for storing a liquid; and means for heating the stored liquid from the inside to boil the liquid, wherein the vapor is supplied to the liquid surface of the liquid, in the vicinity of the liquid surface, or to a location where bubbles are generated. A boiling device comprising: a discharging unit; and a unit for cooling the boiling container. 4. The boiling apparatus according to claim 1, wherein the means for emitting vapor to the liquid surface of the liquid, near the liquid surface, or at a location where bubbles are generated can be adjusted in height. 5. The boiling apparatus according to claim 2, wherein the means for cooling the boiling vessel utilizes heat of vaporization of cooling water. 6. The boiling apparatus according to claim 5, further comprising a blowing means for forcibly discharging the vaporized cooling water. 7. The cooling means for cooling the boiling vessel includes means for spraying cooling water to the boiling vessel, and a receiving member for receiving the cooling water. The boiling device as described. 8. The boiling device according to claim 1, wherein the liquid is a soup. 9. A method for preventing the generation of bubbles or the growth of bubbles, wherein, when the liquid is boiled, steam is blown to the liquid surface of the liquid, near the liquid surface, or to a location where bubbles are generated, and the liquid is cooled. Method. 10. A method for producing tofu, characterized in that, when boiling the soup, steam is blown onto the liquid surface of the soup, near the liquid surface or at a location where bubbles are generated, and the soup is cooled. Manufacturing method.