JP2003023993A - Device and method for continuously producing soybean curd - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an inline device for coagulating soybean milk to produce soybean milk, which is formed from a soybean milk tank to a soybean curd exit in an inline state, eliminates a chance for the contamination of various bacteria, and can efficiently produce the soybean curd having an excellent texture and good storability. SOLUTION: This device for continuously producing soybean curd, comprising a mixer disposed just behind a device for adding a coagulant to soybean milk, distribution pipes for distributing the mixture into pipelines, respectively, and the parallel pipelines directly connected to the tips of the distribution pipes is characterized by disposing a stationary period for not supplying the soybean milk to each pipeline for a constant time. The method for continuously producing the soybean curd is characterized by inserting into the pipelines stoppers closely tightly contacting with the walls of two pipelines and easily sliding on the wall surfaces of the pipelines, supplying the soybean milk between the two stoppers, and then supplying water from the inlet side of an inlet stopper left at the finish of the work.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to the production of tofu by coagulating soybean milk, from the soymilk tank to the tofu outlet in-line to eliminate the chance of contamination by various bacteria, and to produce tofu that is homogeneous and has a long shelf life. The present invention relates to an in-line coagulation device for soy milk.

[0002]

2. Description of the Related Art Recently, an industrial production method of tofu has spread, and as a result, glucono delta lactone or sushi powder mainly containing calcium sulfate has been used as a coagulant for soy milk. Tofu coagulated with gluconodeltalactone has a sour taste, and tofu coagulated with sushi powder has an astringent taste. Some tofu improved its taste by exposing it to water, but when it was exposed to water, the umami component of the tofu also flowed out, and no really delicious tofu was obtained. When I wanted really delicious tofu, I used only magnesium chloride as a coagulant component,
Furthermore, tofu using a magnesium chloride-containing material obtained from seawater has the best taste. However, when a magnesium chloride-containing material obtained from conventional seawater is used, the time when soy milk begins to coagulate apparently is short, and the time required until coagulation is completed and aged to obtain tofu is industrially increased. It was difficult to handle, and the amount of the coagulant added subtly varied depending on the concentration, pH, viscosity, etc. of soymilk, so it was difficult to industrially produce tofu that was delicious and had a long shelf life.

Since high temperature heating of tofu changes the protein, it is impossible to sterilize the product tofu by high temperature heating. Moreover,
In the process of producing tofu, a rectangular container is filled with soy milk mixed with a coagulant and heated and coagulated, and the container is washed by hand each time and repeatedly used. Therefore, various bacteria are mixed in the manufacturing process, the number of general viable bacteria is increased, and the shelf life of the product as a whole is shortened. Recently, the manufacturing process of tofu has also advanced, and stationary circulation cleaning generally called CIP cleaning has been performed. For this, the entire line is washed with alkali at 85 ° C. for 30 minutes, and a rinsing step is performed for 5 minutes. Then, acid washing is performed at 70 ° C. for 30 minutes, and a rinsing step is performed for 5 minutes. Finally, it is washed with hot water at 85 ° C. for 30 minutes. Therefore, the number of viable cells was 0 in the device that was CIP washed.
Therefore, if all the devices can be CIP-cleaned, there will be no bacteria other than the bacteria that first migrated from soybeans, and tofu with a general viable cell count of the order of 10 2 can be produced.

The present inventors proposed in Japanese Patent Application No. 2001-33199 a method of using a magnesium chloride-containing material as a coagulant, mixing it well with soymilk, and then sequentially sending it to parallel pipelines for continuous coagulation. . By adopting this method, it is possible to produce high-quality tofu with high efficiency by eliminating contamination of various bacteria. On the other hand, when a pipeline is used, a cylindrical tofu can be obtained, but a square tofu is generally required for the conventional recognition and the convenience of distribution.

[0005]

DISCLOSURE OF INVENTION Problems to be Solved by the Invention
When trying to carry out the invention of No. 01-33199, it was difficult to obtain a uniform tofu with a high water separation rate. Therefore,
An attempt was made to improve the quality by increasing the stirring efficiency and reducing the water separation rate using a rotary mixer, but the texture of the tofu obtained was good inside, but the surface was rough. The object of the present invention is to use magnesium chloride-containing material as a coagulant and perform a continuous in-line production method using a pipeline, while efficiently producing high-quality tofu having a homogeneous and dense texture inside and on the surface. To provide a way to do.

[0006]

The structure of the present invention comprises a mixer immediately after an apparatus for adding a coagulant to soymilk, and a distribution pipe for distributing the mixed soymilk and the coagulant to each pipeline,
In a continuous tofu manufacturing apparatus comprising a plurality of parallel pipelines directly connected to the tip of each distribution pipe and discharging tofu from the outlet of the pipeline, a period in which the supply of soymilk to the pipeline is stopped for 8 minutes or more. Is provided,
The inside cross-section of the pipeline is rectangular or square, and further, two or more of which are inserted into the pipeline at the time of work, closely adhere to the pipeline wall, and slide on the pipeline wall surface. When a stopper is provided and at least two plate-like bodies that slide in close contact with the inner circumference of the pipeline are connected by the central axis and one stopper is inserted at the position closest to the inlet of the pipeline The soymilk pipe for introducing soymilk is opened at a portion near the tip of the stopper.

That is, according to the present invention, soybean milk added with a coagulant, which is obtained by mixing a protein having a rotating blade at a high speed for a short time so that proteins are not deteriorated, is supplied to a pipeline in a constant amount at a constant amount. The solidified tofu is extruded from the outlet of the pipeline by the supply pressure. Soymilk is coagulated and fully aged in the pipeline. The present inventors have discovered that in order to produce a homogeneous tofu, it is necessary that the relative position between soymilks does not fluctuate for 8 to 18 minutes. Since the soy milk continues to move in the pipeline, this standing time is insufficient. The present invention was completed by providing a standing time of 8 minutes or more without adding new soymilk in the pipeline.

Furthermore, when the apparatus is first started up, the pipeline is empty and there is no solidified tofu at the tip. In this state, the soy milk supplied flows to the bottom of the pipeline and the desired state cannot be achieved. The present invention inserts two inlet stoppers and outlet stoppers as stoppers that slide in close contact with the inner wall of the pipeline into the pipeline from the start of work, and supplies soymilk from the intermediate portion of the two pipelines. As a result, the outlet stopper moves toward the outlet of the pipeline along with soy milk,
The inlet stopper continues to stand near the inlet of the pipeline under the supply pressure of soymilk. After the outlet stopper is pushed out,
The solidified tofu is discharged continuously. At the end of the work, water is supplied instead of soymilk from the rear part of the inlet stopper to prevent waste of soymilk. The water and the soybean milk are in contact with each other through the inlet stopper, and without mixing with each other, the solidification continues and the final tofu is extruded, and then the inlet stopper is also discharged.

Since the soybean milk just after production is aged by heating, it seems that energy loss is caused by cooling once, but contrary to the remarkable change in pH of hot soybean milk, cold soybean milk has p.
H is constant. If cold soy milk is used, the amount of the coagulant added can be accurately controlled, and since the coagulant and soy milk are mixed smoothly because the coagulant is added at a relatively low temperature, the quality of the product tofu is extremely improved. . Cold soy milk is generally around 7 ° C. and has a viscosity of about 65 to 80 mPa · s. When the viscosity is so high, it is difficult to mix with the coagulant. Therefore, a heating device is provided before adding the coagulant, The soybean milk and the coagulant are sufficiently mixed in a short time before the coagulation starts by heating to 15 to 50 ° C. and adjusting the viscosity to about 30 to 40 mPa · s to improve the quality of the product tofu.

Furthermore, the addition of a coagulant to soy milk, high-speed mixing with a rotary mixer that rotates a rotary blade, and coagulation with a pipeline are all performed in a closed system, so that CIP cleaning is possible and the tofu discharging process is performed. Can be performed by eliminating invasion of various bacteria from the outside. If the process of cutting the tofu discharged from the last pipeline, filling the container, and sealing the container is performed in a clean room, the equipment cost of the clean room is small, and delicious tofu can be produced with clean equipment. Since bacteria other than those mixed in soybeans can be eliminated, a long shelf life can be secured after production.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION The coagulant in the present invention includes not only magnesium chloride-containing substances but also glucono delta lactone, sushi powder mainly containing calcium sulfate, and other substances used for coagulating soymilk. . Nigari is a residue after salt extraction from seawater, and contains other trace components derived from seawater to obtain the original taste of tofu. In addition to pure magnesium chloride, if the coagulation component of soymilk is mainly magnesium chloride, it is referred to as a magnesium chloride-containing material, regardless of the purity of magnesium chloride. In the present invention, a magnesium chloride-containing material having a solid content concentration of about 38% and 25-35 Baume is mainly used, and the addition amount is 1 to soymilk.
3%.

FIG. 1 shows a flow sheet of a general method for producing tofu. In the sorting process, raw soybeans are ground to remove stones and other foreign matter and weighed. This soybean is washed with water and immersed in sufficient water in the water absorption step to absorb water. In the grinding process, soaked soybeans are added to water and ground with a soybean grinder to give a sausage. In the steaming process, the raw caustic is heated to 100 ° C with low-pressure steam to give proper heat denaturation to the soybean protein, and the caustic is opened once and indirectly cooled with water to remove large bubbles and maintain the heating state. And an aging defoaming step. In the Okara squeezing process, the defoamed sacrum is forcibly sent to a quantitative screw press to extract stable soymilk. Okara is produced in this process. In the heat aging step, the soymilk heated to 100 ° C is maintained at 100 ° C to stabilize the viscosity and pH of the soymilk. The soymilk that has undergone the heat aging step is cooled and stored at about 7 ° C. in a cold soymilk tank.

FIG. 2 is an explanatory view showing the main part of the present invention. Reference numeral 1 denotes a cold soy milk tank, in which the soy milk obtained in the heat aging step of FIG. 1 is cooled and stored at about 7 ° C. The soymilk used in the present invention is not limited to the soymilk obtained by the above method. Generally, the solid content is 11 to 14%, preferably 12
˜13% and a viscosity of 65-80 mPa.s. s. Two
Is a heating device, which heats cold soy milk to 15 to 45 ° C. to increase the viscosity to 20 to 30 mPa.s. s. To use only magnesium chloride-containing substances as coagulants, the viscosity should be 50
mPa. It is preferable to use soybean milk of s or less for stable product quality. In the present invention, soy milk and a magnesium chloride-containing material are sufficiently mixed. Sufficient mixing contributes to improving the quality of the product tofu. 3 is a coagulant tank, and the amount of the coagulant added varies depending on the temperature, pH and viscosity of the soymilk. In the present invention, since cold soy milk is used, the pH is stable, and the temperature and viscosity have been adjusted by the heating device 2.

Reference numeral 4 denotes a coagulant-adding portion. The coagulant is added to soymilk at this portion, and a rotary mixer having a large number of rotating blades is used as the mixer 5. For example, when a mixer having a diameter of 3 to 5 cmφ is used, the rotation speed is 700 to 1000 rpm, and if the speed is excessively high, the protein is denatured. Therefore, a high speed within a range that can reliably prevent the degeneration of the protein is preferable. By high-speed stirring, mixed soybean milk with good water retention that does not separate water is obtained. The residence time of the rotary mixer is 10 to 15 seconds. The soy milk mixed in the mixer 5 is branched into two or more by the distribution pipe 6 and introduced into the pipeline 7. Reference numeral 8 denotes a heating jacket that covers the outer periphery of the pipeline, which is a pipe that double-surrounds the outer periphery of the pipeline and normally allows hot water, steam, or both to pass through.

In the present invention, the heating jacket 8 can be divided into the first half and the second half, or can be further divided into two or more. In FIG. 2 divided into two parts, heating is performed in the first half, and coagulation starts at the branch points of the first half and the second half of the heating jacket 8, which is the coagulation site 9. After the solidification site 9 is the aging site 10, and the aging site 10 can be aged at a higher temperature than the first half heating jacket by using another heating jacket. By allowing sufficient aging time, it is possible to obtain delicious tofu with a stable thickness and gloss that is difficult to remove water. Generally, the length of the pipeline is 4-5m, 75-85
When heated with boiling water at ℃, the internal product temperature is 5-7
℃ lower. 25 if the pipeline residence time is 50 minutes
A maturing time of up to 30 minutes can be secured. By dividing the pipeline into the first half and the second half, or dividing the front part, the middle part, and the rear part into three or more, fine temperature control can be performed. In FIG. 2, 11 is tofu discharged from the pipeline, 12 is an individual packaging container for storing the tofu, and 13 is a lid material film of the individual packaging container 12.

According to the present invention, since a sufficient ripening time is secured, the processing amount of soymilk by one pipeline is small. It is preferable to provide a distribution pipe 6 for branching a pipe for supplying soy milk from the cold soy milk tank, and branch the soy milk that has passed through the mixer 5 from the distribution pipe 6 into a predetermined number of pipelines. Although only two pipelines are shown in FIG. 2 and the others are omitted, a large number of 10 or 30 can be provided.
Further, it is also possible to provide a set of two to four pipelines and to provide a plurality of this set. If there are three pipelines in one set, a certain amount, that is, soy milk, is supplied to the first pipeline (1) for 7 minutes, then the supply to the pipeline (1) is stopped, and the second
To the pipeline (2) for 7 minutes, the supply to the pipeline (2) is stopped, the third pipeline (3) is supplied for 7 minutes, and the pipelines (2) and (3) are supplied. Is supplied to the first pipeline (1) for 7 minutes. If this process is repeated, all pipelines will be 14
It is possible to secure a stationary time in which the supply of soy milk for one minute is stopped.

In the case of two pipelines, if the soy milk is supplied to the pipeline for 10 minutes, a stationary time of 10 minutes can be secured. 3 to secure a long standing time
It is preferable to use two or more pipelines as a set. The standing time of the pipeline is 8 to 18 minutes, preferably 10 to 15 minutes. If the standing time is within 8 minutes, the surface of the obtained tofu becomes rough and has no gloss. If it exceeds 18 minutes, tofu with different aging state will be present adjacently, resulting in deterioration of quality.

In order to operate the device of the present invention smoothly,
A stopper 14 that is in close contact with the wall of the pipeline and that easily slides on the wall surface of the pipeline is essential. Figure 3
The first example is shown in FIG. The front and rear disks 16 are fixed to the shaft 15. The circumference of the disk 16 is slightly curved on the opposite side to the traveling direction, and a hard sliding ring 18 is fitted through a cushioning material 17 made of a silicone rubber ring. When two or more stoppers 14 are inserted into the inlet of the pipeline and thereafter soy milk is supplied through the distribution pipe 6 and the soy milk pipe 20 for a certain period of time, the stopper traces the wall surface slightly and the sliding ring 18 is connected to the pipe. It adheres to the inner wall of the line. Therefore, the supplied soy milk fills up the inside diameter of the pipeline behind the stopper, but does not exist at the front (outlet direction) of the stopper. In this state, the stopper moves forward sequentially,
After the solidification and aging time of about 50 to 60 minutes has passed, the tofu that has fallen from the outlet of the pipeline and is smoothly solidified and aged is discharged thereafter.

The relationship between the structure near the entrance of the pipeline and the manufacturing process is shown in FIG. A water pipe 19 is provided on the side wall near the entrance of the pipeline 7 close to the lid, and a soy milk pipe 20 extends from a wall surface slightly toward the exit of the water pipe 19. The locking body 21 projects from the back surface of the lid body. The locking body 21 has a role of leaving a space for opening the water pipe 19 even when the stopper is pressed to the maximum in the inlet direction. The "stopped" state in FIG. 4 is a state in which no work is performed, neither the water pipe 19 nor the soymilk pipe 20 is in use, and the stopper 14 is not used.

"At the start of work" in FIG. 4 is a state immediately after the work is started, and two stoppers 14 are inserted. The outlet stopper inserted earlier is inserted further than the opening of the soymilk pipe 20, and the inlet stopper inserted later is as close to the pipeline inlet as possible. In this state, soy milk is supplied from the soy milk pipe 20 by connecting to the distribution pipe 6. Although not shown in the drawings, a deaeration hole that can be opened and closed is provided at a portion corresponding to the soymilk pipe on the upper end of the wall surface provided with the soymilk pipe to discharge the air in the pipeline 7. When soy milk is supplied in this state, the space between the outlet stopper and the inlet stopper is filled with soy milk, and the pressure of the supplied soy milk causes the outlet stopper to move forward and the inlet stopper to be pushed backward. At this time, the front of the stopper is hollow,
The space between the individual stoppers is filled with soy milk.

When the soybean milk is continuously supplied in this way, the outlet stopper is gradually pushed forward, leaving the inlet stopper, and after the outlet stopper falls from the outlet of the pipeline 7, the solidified tofu is smoothly discharged. This is Figure 4
In the "working" state, the inlet stopper is in a state of being crimped to the locking body 21 of the lid body, and the water pipe 19 is closed. At “at the end of work” in FIG. 4, the work is continued in the same manner as “during work” in FIG. 4 except that the soymilk pipe 20 is closed when the supply of soymilk is finished and the water is supplied from the water pipe 19. The last soymilk and the supplied water are finally discharged as good quality tofu from the outlet of the pipeline 7 without coming into contact with each other because the inlet stopper is interposed, and the water is discharged after the inlet stopper 14 drops and is discharged. , Until the last soy milk can be made into tofu.

The stopper 14 is not limited to the shape shown in FIG. 3, and two or more discs 16 are used, or a square plate is used if the inside of the pipeline is square. It is also possible to use a spherical body having elasticity. It is preferable to use a rubber material, preferably silicone rubber, on the outer circumference or on the inner side of the outer circumference to impart the buffer property. In any case, the condition is that the liquid is closely attached to the inner surface of the pipeline 7 so as not to leak, and the inner wall of the pipeline can be slid with a pressure almost the same as the extrusion of soy milk or tofu.

The above steps can be performed in-line. The tofu discharged from the outlet of the pipeline 7 is cut into a predetermined length. The tofu 11 can be stored in the individual packaging container 12 as it is, and the flange of the individual packaging container 12 and the lid material film 13 can be fused or adhered to each other to produce a packed tofu. This packaging process cannot be performed in-line, but if only the packaging process is performed in a clean room, the number of germs entering the packaging process will be extremely small, and it is possible to prevent contamination by germs other than those derived from the raw material soybean. Further, since the raw material soybean has undergone the steaming step and the heat aging step, only the spore bacterium remains, and a clean tofu having a general viable cell number of the order of 10 2 is obtained. That is, a long shelf life can be guaranteed after the manufacturing date.

Further, the sectional shape of the pipeline 7 is rectangular or square, and the disk 1 shown in FIG. 3 is used as a stopper.
If 6 is a quadrangle that matches the inner cross-sectional shape of the pipeline, square tofu can be produced. The shape is irrelevant to the taste, but as a consumer's concept, tofu has a square shape, and square tofu is not bulky in the distribution process, and it is preferable because it has high distribution efficiency.

[0025]

[Example] Cold soybean milk was produced by cooling the soybean milk obtained by the process shown in FIG. The solid content of cold soymilk is 12.4%, the temperature is 7.1 ° C., and the viscosity is 75 mPa.s. It was s. Using this cold soybean milk, soybean milk was coagulated and aged by the method shown in FIG. 2 to produce packaged tofu. As the coagulant, a magnesium chloride-containing material having a solid content concentration of about 38%, which was a by-product of the process of producing salt from seawater, was used. The pipeline 7 was used in a set of 3, and the tofu discharged from the outlet of the pipeline 7 had a diameter of about 100 mm. The inside diameter of the pipeline inlet is 102
mm, the length of the pipeline was about 4 m, and the heating jacket 8 was divided into 1.5 m in the first half, 1 m in the middle, and 1.5 m in the latter half, and each was heated at an independent temperature. Supply of soy milk is 3
The pipeline was supplied for 6 minutes each. Therefore,
The period of soy milk in each pipeline was 12 minutes.
The obtained tofu was smooth and uniform on the outer surface of the central part.

When the solidified tofu is taken out, if the vicinity of the outlet of the pipeline after heating is raised, the tofu becomes solid and the appearance is improved. for that reason,
It is preferable to bend the tip of the pipeline upward as shown in FIG. As shown in FIG. 2, it may be taken out while it is bent, but there is a method of further traversing and taking it out from a horizontal pipe, or a method of raising and then lowering and taking out.

The temperature of the hot water supplied to the jacket is 50 ± 2 ° C. for the first jacket, 60 ± 2 ° C. for the middle jacket, and 83 ± 2 ° C. for the aging part in the latter half.
Hot water was used. Residence time in pipeline 7 is about 55
It was a minute. At the start of the work, two stoppers having the shape shown in FIG. 3 were inserted. Silicone rubber having a thickness of about 1 mm was used as the cushioning material 17. Soymilk was supplied from the soymilk pipe 20, and after the final soymilk was supplied, water was supplied from the water pipe 19, and the tofu manufacturing operation was completed when the inlet stopper dropped from the pipeline.

The obtained tofu was cut at 3.6 cm intervals,
The packaged tofu was stored in a packaged container 13 having a flange, and the flange portion was heat-sealed to the lid material film 13 and cooled to obtain packaged tofu. The production efficiency was 1000 / hour. The general viable cell count of this packaged tofu was sampled from each unit after 1 hour, 2 hours and 3 hours of operation, and the average value was 6.6 × 1.
0 ² pieces / g, the highest is 9.2 × 10 ² , and the lowest is 2.
It was 3 × 10 ² pieces / g. This tofu was finely textured and glossy, and was stored in the refrigerator at 10 ° C or below as it is.
No deterioration in taste was felt even after 0 day.

[0029]

EFFECTS OF THE INVENTION Using a plurality of pipelines in parallel,
According to the present invention in which soybean milk is allowed to stand, it is possible to obtain tofu with a preferable texture, and it is possible to obtain high-quality tofu from the start of work to the end of work by combining two stoppers and a soymilk pipe. did.

[Brief description of drawings]

FIG. 1 is a flow sheet from raw materials to soy milk production.

FIG. 2 is an explanatory view of a process for producing tofu from cold soymilk of the present invention.

FIG. 3 is a sectional view of an embodiment of a stopper.

FIG. 4 is an explanatory cross-sectional view showing a method of using two stoppers.

[Explanation of symbols]

1 Cold soy milk tank 12 Individual packaging container 2 Heating device 13 Lid material film 3 Coagulant tank 14 Stopper 4 Coagulant addition site 15 Shaft 5 Mixer 16 Disc 6 minutes piping 17 Buffer material 7 Pipeline 18 Sliding ring 8 Heating Jacket 19 Water pipe 9 Coagulation site 20 Soymilk pipe 10 Aging site 21 Locking body 11 Tofu

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Toshiyuki Suzuki             29-9 Oyamahigashi-cho, Itabashi-ku, Tokyo F term (reference) 4B020 LB02 LC10 LP25 LP26

Claims (12)

[Claims] 1. A mixing machine is provided immediately after an apparatus for adding a coagulant to soymilk, a distribution pipe for distributing the mixed soymilk and the coagulant to each pipeline, and a plurality of parallel pipes directly connected to the tips of the distribution pipes. In a continuous manufacturing apparatus for tofu that discharges tofu from the outlet of the pipeline, a continuous tofu characterized by providing a period for temporarily stopping the supply of soymilk to the pipeline. Manufacturing equipment. 2. The continuous tofu manufacturing apparatus according to claim 1, wherein the period during which the supply of soymilk to the pipeline is stopped is 8 minutes or more. 3. The soybean milk according to claim 1 or 2, wherein the mixer is a continuous mixer, the rotating blades are rotated and stirred, and the rotation speed is so high as not to denature the protein. Continuous manufacturing equipment. 4. A mixing machine is provided immediately after an apparatus for adding a coagulant to soymilk, a distribution pipe for distributing the mixed soymilk and the coagulant to each pipeline, and a plurality of parallel pipes directly connected to the tips of the distribution pipes. A continuous manufacturing apparatus for tofu that discharges tofu from the outlet of the pipeline, wherein the internal cross-sectional shape of the pipeline is rectangular or square. 5. A mixing machine is provided immediately after an apparatus for adding a coagulant to soymilk, a distribution pipe for distributing the mixed soymilk and the coagulant to each pipeline, and a plurality of parallel pipes directly connected to the tips of the distribution pipes. In a continuous tofu manufacturing apparatus that has a different pipeline and a stopper that is inserted into the pipeline at the time of work, closely adheres to the pipeline wall, and also slides on the pipeline wall surface, closely adheres to the inner circumference of the pipeline. When using two or more stoppers in which at least two plate-like bodies that slide with each other are connected by a central axis and one stopper is inserted at the position closest to the inlet of the pipeline, it is close to the tip of the stopper An apparatus for continuous production of tofu, characterized in that a soymilk pipe for introducing soymilk is opened at a site. 6. An apparatus for continuously producing tofu according to claim 5, wherein an air vent hole is opened and closed at an upper portion of a portion of the pipeline where the soymilk pipe is provided. 7. The heating jacket is divided into two or more parts in the length direction, and the heating medium having a higher temperature than that of the jacket near the inlet is supplied to the jacket near the outlet. The continuous production apparatus for tofu described in. 8. The continuous production apparatus for tofu according to claim 1, wherein the pipeline is bent upward after the heating of the pipeline is completed. 9. The continuous production apparatus for tofu according to claim 1, wherein the coagulant is a magnesium chloride-containing material. 10. A pipeline A1 of a set of coagulation equipment comprising at least two pipelines of the same shape arranged in parallel after adding a coagulant to soymilk supplied from a soymilk tank and mixing with a mixer. The soy milk is supplied to the pipeline A2 for a predetermined period, the soy milk is supplied to the pipeline A2 for a predetermined period, the soy milk is supplied to the last pipeline An for the predetermined period, and then the operation of supplying the soy milk to the pipeline A1 again for the predetermined period is repeated. A method for continuously producing soymilk, which is characterized. 11. The continuous production of soymilk according to claim 10, wherein (n−1) × constant period (minutes) is 8 minutes or more, where n is the number of pipelines in one set. Method. 12. A coagulant is added to soymilk supplied from a soymilk tank, mixed with a mixer, and then added to individual pipelines of a coagulator comprising at least two pipelines of the same shape arranged in parallel, In the continuous method for producing soy milk, which sequentially supplies soy milk, two stoppers are inserted into the pipeline at the start of the work, soy milk is supplied from the soy milk pipe between the two stoppers, and at the end of the work A continuous method for producing tofu, which comprises supplying water from an inlet.