JP2007228853A - Device and method for producing bittern soybean curd, and bittern soybean curd - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a device for producing bittern soybean curd enabling bittern solution to be easily and homogeneously mixed with warm soymilk while keeping sanitary condition to produce bittern soybean curd having sweetness and deliciousness without unevenness in coagulation: and to provide a method for producing bittern soybean curd enabling bittern solution to be easily and homogeneously mixed with warm soymilk while keeping sanitary condition to produce bittern soybean curd having sweetness and deliciousness without unevenness in coagulation. <P>SOLUTION: The device for producing bittern soybean curd 1 in which bittern solution is mixed with warm soymilk to produce bittern soybean curd, has a curved flow path 51 through which at least the warm soymilk flows, and is provided with a discharge hole 53a formed at a wall surface 52a in the vicinity of the curved flow path 51 to pour the bittern solution into the warm soymilk. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to an apparatus for manufacturing bittern tofu by mixing bittern liquid into warm soy milk and coagulating the mixture, and particularly to a method for manufacturing the same, and in particular, while ensuring hygiene, The present invention relates to an apparatus capable of uniformly mixing bittern and capable of producing sweet and umami bittern tofu without coagulation unevenness, and a method thereof.

  Conventionally, in the production of tofu, as a coagulant for this tofu, magnesium chloride, a coagulant (nigari) mainly composed of magnesium chloride, calcium sulfate (smooth powder), glucono delta lactone (GDL), etc. have been used. It has been. In particular, when freshly made warm soymilk (warm soymilk) is used as a coagulant-diluted bittern solution (bittern solution), it has a better taste than those using suma powder and GDL. Although excellent in terms, the coagulation reaction between the bittern in the bittern liquid and the warm soy milk is extremely fast, so even a skilled craftsman can evenly mix the bittern liquid into the warm soy milk and always have a stable bittern. It was difficult to produce tofu.

  As an example of a tofu production apparatus that mixes the warm soymilk and the coagulant, in order to mix the warm soymilk and the coagulant more uniformly, for example, while circulating the warm soymilk through the straight pipe part, An apparatus for producing tofu by injecting from an injection nozzle arranged in the above-mentioned, which has a torsion blade provided upstream of the injection nozzle in the straight pipe part has been proposed. This tofu production device generates a swirling flow in the warm soymilk that flows in the straight pipe section by swirling the torsion blades, and injects a coagulant into the swirled warm soymilk from the injection nozzle, so that the warm soymilk and the coagulant are uniform. This mixing is achieved (see Patent Document 1).

Also, a pipe through which hot soy milk flows, a pipe through which an emulsifying coagulant connected in a right angle to the straight pipe portion of the hot soy milk pipe, and a hot soy milk that has flowed through these pipes and the emulsifying coagulant are mixed. A tofu production apparatus including a static mixer is proposed. Such a tofu manufacturing apparatus distribute | circulates warm soymilk and an emulsifying coagulant to these pipes, and aimed at uniform mixing of warm soymilk and an emulsifying coagulant with a static mixer (refer patent document 2).
JP 2002-127725 A JP 2002-142703 A

  However, when the coagulant is mixed from the injection nozzle as in the device described in Patent Document 1, the coagulant and the warm soy milk are evenly mixed even if a swirl flow is generated in the warm soy milk and the coagulant is mixed. Unable to mix, especially when using a bittern liquid as a coagulant, because the speed of the coagulation reaction is faster than others, solidification unevenness appears noticeably in the produced bittern tofu There was a fear.

  Moreover, when using the apparatus described in Patent Document 2, warm soy milk and the emulsifying coagulant can be mixed uniformly by a static mixer, but when garlic liquid is used instead of the emulsifying coagulant, Since the coagulation reaction is fast, coagulation with warm soy milk and bittern liquid starts in the static mixer, and there is a possibility that coagulation unevenness occurs in bittern tofu.

  Furthermore, such a device having torsion blades and a device having a static mixer have a complicated structure, and in order to produce tofu while ensuring hygiene, these complicated structural components are used. Has to be periodically removed from the main body of the apparatus and cleaned, and thus a large amount of maintenance work has been required.

  Therefore, as a method for producing nigari tofu stably, soy milk cooled without using warm soy milk is used as soy milk, and after the bittern liquid is uniformly mixed with this cooled soy milk, this mixture is heated and coagulated. A method for producing tofu is known, but bittern tofu produced by such a method is inferior in soybean flavor, sweetness and umami, and has a tasteless taste compared to bittern tofu produced using warm soy milk. It becomes quality. Moreover, when manufacturing by such a method, compared with manufacturing using warm soybean milk, the energy cost by heating and cooling is required, and manufacturing time tends to increase due to an increase in manufacturing steps.

  The present invention has been made in view of such problems, and the object of the present invention is to make it possible to easily mix the bittern in the bittern liquid in the warm soy milk while ensuring hygiene. An object of the present invention is to provide a bittern tofu production apparatus and a method for producing the same, which can produce sweet bitter tofu with sweetness and umami without solidification unevenness.

  As a result of intensive studies, the present inventors have found that when a fluid is circulated through a bent channel, the fluid flow is disturbed by the secondary flow in the channel cross section, and the wall surface of the channel where the fluid is bent. Focusing on the occurrence of fluid flow turbulence due to collisions, we obtained knowledge that warm soy milk and bittern in bittern liquid can be mixed uniformly by using such fluid flow turbulence.

  That is, as shown in FIG. 5A, when the path through which the fluid flows is bent, centrifugal force acts on the fluid flowing inside the bent portion of the path, and pressure is applied to the inside and outside of the path. There is a difference. As a result, due to the pressure difference, in addition to the flow along the path, the fluid flows along this path as shown in FIG. 5B (a cross-sectional view in the direction of arrows bb in FIG. 5A). In the cross section at right angles, the flow is disturbed by a pair of circulating flows (secondary flows). Further, since the fluid flowing into the bent flow path directly collides with the flow path wall surface facing the inflow direction of the fluid, the fluid flow is disturbed in the bent flow path.

  The inventors focused on the turbulence of the fluid flow generated in the bent flow path, and examined whether it is possible to make the mixing of the warm soymilk and bittern liquid uniform using a simple device. It was. From this study result, the inventors have reduced the viscosity of soy milk by using warm soy milk for soy milk, and it is likely that the flow of warm soy milk flowing through the bent channel is likely to be disturbed. As the amount of bittern liquid added to the amount of warm soy milk is small, when the bittern liquid is injected into the location where the flow of hot soybean milk is disturbed, the bittern liquid is evenly distributed in the warm soy milk without the use of a special mixing device. New knowledge that it is easy to be mixed.

  The present invention is based on the above-mentioned new knowledge obtained by the present inventors, and the bittern tofu production apparatus according to the present invention mixes bittern liquid with warm soy milk and solidifies the mixture to produce bittern tofu. The bittern tofu manufacturing apparatus has at least a bent flow path through which the warm soy milk circulates, and the wall surface of the bent flow path or a wall surface in the vicinity of the flow path has the warm temperature. A discharge hole for injecting the bittern liquid into the soymilk is formed.

  The bittern tofu production apparatus according to the present invention configured as described above generates a turbulence in the flow of the warm soy milk as described above in the bent flow path by providing a bent flow path through which the warm soy milk flows. For this turbulent flow, it becomes possible to inject bittern liquid from the bent flow path or the discharge hole formed in the wall surface near the flow path, without using a special mixing device, etc. The simple equipment configuration makes it possible to evenly mix the bittern in the bitter liquor with warm soy milk, and also makes it easier to perform regular cleaning work of the equipment in consideration of hygiene, as well as basic daily production and sales. Tofu can be produced. The “warm soy milk” according to the present invention refers to soy milk having a temperature of 40 ° C. to 90 ° C.

  Further, it is more preferable that the discharge hole is formed on the wall surface of the bent flow path or the wall surface in the vicinity of the flow path so that the garlic liquid is discharged toward the disturbance of the flow of the warm soy milk. The position and number are not particularly limited as long as the bitter liquid at a predetermined flow rate can be discharged. Moreover, it is preferable that this discharge hole is formed in the curved outer wall surface of this bent flow path, or the wall surface of the outer vicinity. In this way, by forming the discharge hole on the outer wall surface or the outer wall surface in the vicinity, the flow of the warm soy milk due to the wall collision is large from the direction facing the disturbance of the secondary flow of the warm soy milk. Since the bittern liquid can be discharged, the bittern liquid can be mixed more efficiently with the warm soy milk.

  Moreover, in producing this bittern tofu, it is necessary to mix the bitter liquor with the warm soy milk at a certain ratio. Therefore, an apparatus configuration capable of mixing the bittern liquid with the warm soy milk in a predetermined ratio is preferable. As an apparatus for quantitatively conveying warm soymilk and bittern liquid, for example, a pump, a piston cylinder mechanism, and the like are more preferable.

  Furthermore, the bent flow path is not particularly limited as long as the flow path is bent, and the flow path may be formed by a tube, a ridge, a block, or the like. The discharge hole formed in the wall surface of the bent flow path or the wall surface in the vicinity of the flow path, for example, when the flow path is a pipe, is formed in the pipe wall, thereby forming the flow path. If the liquid pool due to the level difference of the wall surface to be generated does not occur, a nozzle may be arranged on this wall surface.

  However, as a more preferred embodiment, the bent flow path of such a bittern tofu production apparatus is formed by an L-shaped tube bent near 90 °, and the wall surface on which the discharge hole is formed is formed by the L-shape. It becomes a bent portion of the tube or a wall surface in the vicinity thereof.

  That is, if the bent channel has an obtuse angle than around 90 °, the warm soy milk and the bittern liquid are not sufficiently mixed. If the bent flow path is sharper than this angle, the mixture of the warm soy milk and the bittern liquid is Since the pressure loss increases, more pressing force is required to push out from the apparatus. Further, the L-shaped tube bent in the vicinity of 90 ° may be a square tube, a tube formed by bending a cylindrical tube, or a tube formed by combining a square tube and a cylindrical tube. Since such a versatile tube is generally available at a low cost, the apparatus cost can be reduced. Furthermore, since the discharge hole is provided in the bent portion of the L-shaped tube or the wall surface in the vicinity thereof, no step or the like is formed on the wall surface through which the warm soy milk circulates. Nigari tofu can be produced while ensuring the hygiene without causing any accumulation.

  Moreover, it is more preferable that the discharge hole of the bittern tofu manufacturing apparatus according to the present invention is formed so that the bittern liquid is discharged radially. As described above, since the discharge holes are formed so as to discharge the bittern liquid radially with respect to the flow of the warm soy milk, the warm soy milk and the bittern liquid can be mixed more efficiently.

  In the case of discharging the garlic liquid in a radial manner, a discharge hole capable of being discharged in a spray form may be formed, and a plurality of discharge holes are formed, and the garlic liquid discharged from the plurality of discharge holes as a whole is radial. Each discharge hole may be formed so as to be discharged.

  Further, the apparatus is configured such that 1 <V1 / V2 <200, where V1 is an average flow rate of the discharged bittern liquid and V2 is an average flow rate of warm soy milk flowing through the bent flow path. It is preferable that

  By determining the average flow velocity V1 of the bittern liquid and the average flow velocity V2 of the warm soymilk so as to be in such a speed range, the bittern in the bittern liquid can be more uniformly mixed with the warm soymilk. And, since the ratio of the amount of bitter liquor mixed with warm soy milk is determined in advance in such a configuration, the amount of bittern liquid fed with warm soy milk is determined so as to satisfy such a speed range, It is preferable to determine the number and size of the discharge holes. Considering the ease of manufacturing bittern tofu in the factory, more preferably, the average flow rate of the bittern liquid is 5 m / sec, and the average flow rate of the warm soymilk is 0.5 m / sec.

  Furthermore, in the present invention, the bittern tofu is preferably mixed with the warm soymilk and the mixture is solidified to produce the bittern tofu. The bittern tofu manufacturing method distributes the warm soymilk through the bent channel. At the same time, a bittern tofu production method is also disclosed, wherein a bittern liquid is injected into the circulated hot soy milk from the wall surface of the bent channel or the wall near the channel. In such a method, it is preferable to circulate this warm soymilk through an L-shaped tube bent at around 90 °, and to discharge the bittern liquid radially, and further, to set the average flow rate of the discharged bittern liquid to V1, It is preferable to circulate the bittern liquor and the warm soy milk under conditions such that 1 <V1 / V2 <200, where V2 is the average flow velocity of the warm soy milk flowing through the bent flow path. The bittern tofu produced by such a production method has no solidification unevenness, and can obtain a soybean flavor, sweet taste and umami even in taste.

  According to the bittern tofu production apparatus and the bittern tofu production method as in the present invention, while ensuring hygiene, it is possible to easily mix the bittern in the bittern liquid with warm soy milk, without coagulation unevenness, sweetness, Delicious bittern tofu can be produced.

  One embodiment of a bittern tofu production apparatus capable of suitably producing bittern tofu according to the present invention based on the drawings will be described below.

  1 is an overall configuration diagram of a bittern tofu production apparatus according to the present embodiment, FIG. 2 is an enlarged view of a main part of the tofu production apparatus according to FIG. 1, (a) is a perspective view thereof, and (b) is ( The BB arrow direction sectional view of a) is shown.

  As shown in FIG. 1, a bittern tofu manufacturing apparatus 1 according to the present embodiment is an apparatus for mixing bittern liquid with warm soy milk and coagulating the mixture to produce bittern tofu. 1 is a soy milk tank 21 for storing warm soy milk, a soy milk pump 22 for transporting the warm soy milk in the soy milk tank 21, and a warm soy milk pipe 23 in which a flow path for circulating the warm soy milk is formed. At least a bittern liquid tank 31, a bittern liquid pump 32 for conveying the bittern liquid in the bittern liquid tank 31, a bittern liquid pipe 33 in which a flow path for circulating warm soymilk is formed, and an elevating device 50 are provided.

  The soy milk tank 21 is a tank for storing soy milk as a raw material for bittern tofu, and the soy milk tank 21 is provided with a temperature adjustment jacket 21 a for adjusting the temperature of the soy milk to obtain warm soy milk. . The soy milk tank 21 is connected to one end side of a warm soy milk pipe 23 interposing a soy milk pump 22, and the other end side of the warm soy milk pipe 23 is an open end 24 facing the coagulation container c. Yes. And the warm soymilk piping 23 is connected to the raising / lowering apparatus 50 so that the open end 24 can be raised / lowered. Further, a conveyor 60 that conveys the coagulation vessel c is disposed below the open end 24. The raising and lowering operation of the lifting device 50 and the conveying operation of the conveyor 60 are performed by the operation of the soy milk pump 22 and the bittern liquid pump 32. It comes to be in tune with.

  On the other hand, the bittern liquid tank 31 is a tank for storing bittern liquid diluted with bittern liquid, and the bittern liquid tank 31 is connected to one end side of the bittern liquid pipe 33 with the bittern liquid pump 32 interposed therebetween. The other end side of the bittern liquid pipe 33 is connected to a bent portion 52 of the warm soymilk pipe 23 as shown in FIG.

  Specifically, the bent portion 52 is a part of the warm soymilk pipe 23 on the downstream side of the soymilk pump 22 and bends around 90 ° to form a bent channel 51 through which the warm soymilk circulates. The L-shaped cylindrical tube portion 52 is formed. The L-shaped cylindrical tube portion 52 is formed by joining the cut surfaces of two cylindrical tubes having a 45 ° cut with respect to the longitudinal direction of the tube. A disc-shaped nozzle 53 having a plurality of (six) discharge holes 53a, 53a... For discharging bittern liquid for mixing bittern liquid into warm soy milk. Is arranged. Specifically, the disc-shaped nozzle 53 is fitted in the opening 54 formed in the vicinity of the bent portion 52 so as not to cause a step with respect to the wall surface 52 a. The six discharge holes 53a, 53a,... Are formed at equal intervals from the center of the disk so that the bittern liquid is discharged radially from the warm soymilk. Further, the garlic liquid pipe 33 is formed with an expanded portion 33a that expands as it approaches the nozzle 53 of the hot soy milk pipe 23 so that the garlic liquid is further discharged radially from these six discharge holes. .

  Note that the length from the bent portion 52 of the warm soymilk pipe 23 to the open end 24 is such that the warm soymilk whose viscosity has increased at the open end 24 is discharged at least without solidifying. This length is determined by the flow rate of the warm soy milk (mixture) in circulation and the coagulation time.

  A method for producing bittern tofu using the bittern tofu manufacturing apparatus 1 configured as described above will be described below. First, soy milk is put into the soy milk tank 21, and the temperature of the soy milk is adjusted to 70 ° C. by the temperature adjustment jacket 21a, and this temperature is maintained. On the other hand, the bittern liquid diluted with respect to this warm soymilk is put into the bittern liquid tank 31. Then, the soymilk pump 22 and the bittern liquid pump 32 are operated so that the bittern is added at about 3% by weight with respect to the warm soymilk, and this flow path 51 is formed in the bent flow path 51 through which the warm soymilk circulates. The bittern liquid is poured into the warm soy milk from the discharge holes 53a, 53a,. At this time, when the average flow rate of the discharged bittern liquid is V1, and the average flow rate of the warm soymilk flowing through the bent flow path is V2, the warm soymilk is bitter so that 1 <V1 / V2 <200. By injecting the liquid, these can be mixed more uniformly. Then, the mixed mixture is discharged from the open end 24 of the warm soymilk pipe 23 toward the coagulation vessel c, and the mixture is coagulated in the coagulation vessel c to produce bittern tofu.

  When discharging the mixture into the coagulation vessel c, the hot soy milk pipe 23 is lowered by the lifting device 50 in order to suppress foaming, jumping, etc. of the mixture in the coagulation vessel c. The open end 24 is brought close to the bottom surface of the coagulation container c. When a predetermined amount of the mixture is discharged, the open end 24 is raised, the pumps 22 and 32 are temporarily stopped, the conveyor 60 is operated, and an empty coagulation container c is disposed immediately below the open end. As described above, the coagulation container c is conveyed and a series of operations are performed as described above. In addition, instead of the coagulation container c, coagulation can be performed using a mold for tofu production or a special conveyor capable of continuous solidification.

  Thus, by providing the bent channel 51 through which the warm soy milk circulates, in this bent channel 51, the warm soy milk flowing into the bent channel 51 directly faces the inflow direction of the warm soy milk. In this bent flow path 51, the fluid flow is disturbed and the warm soy milk flow is disturbed by a pair of secondary flows in the cross section of the warm soy milk. Because of this, it becomes possible to inject bittern liquid from the discharge holes 53a, 53a ... formed in the wall surface in the vicinity of the bent flow path against the disturbance of the flow, without using a mixing device or the like. With a simple apparatus configuration, it becomes possible to uniformly mix the bittern in the bittern liquid with the warm soy milk.

  In particular, the discharge holes 53a, 53a, ... are formed on the wall surface 52a in the vicinity of the bent outer side of the bent flow path 51. Since the bittern liquid can be discharged radially toward the location where the turbulence of the warm soymilk is large, it becomes possible to mix the bittern in the bittern liquid more efficiently with the bittern liquid, and the bitter tofu without coagulation unevenness can be mixed. Obtainable.

  And since these can be mixed with a simple device configuration without mixing warm soy milk and bittern liquid with a mixer, etc., not only can the device cost be reduced, but also the regular period of the device considering hygiene Cleaning operation can be simplified. Furthermore, since the nozzles 53 are arranged on the wall surface forming the flow path of the warm soymilk without any step, liquid accumulation does not occur and a sanitary surface can be secured.

  In this embodiment, the cross sections of two cylindrical tubes having a 45 ° cut with respect to the longitudinal direction of the tube are joined to produce an L-shaped cylindrical tube bent near 90 ° to form a bent flow path. However, if it is possible to form a bent flow path that can uniformly mix the bittern in the bittern liquid with warm soy milk without the occurrence of liquid accumulation, the tube cross section and the angle of bending are particularly limited. For example, as shown in FIG. 3 (a), a bent channel may be formed by bending a cylindrical tube around 90 °, and as shown in FIG. A bent channel may be formed by a bent L-shaped square tube. Further, a bent flow path may be formed by combining a square tube and a cylindrical tube.

  Further, in this embodiment, the bittern liquid is discharged from the wall surface near the outside of the bent portion of the flow path bent by the bent portion of the L-shaped square tube, but the present invention is not limited to this. For example, the bittern liquid is discharged into the warm soy milk from the bent outside of the bent flow path formed in the bent portion of the L-shaped tube and from the side facing the flow along the piping path of the warm soy milk. May be. Alternatively, the bittern liquid may be discharged to the warm soy milk from the side of the bent flow path formed at the bent portion of the L-shaped tube.

  Further, in the present embodiment, six discharge holes are provided at equal intervals from the center of the disk so that the bittern liquid is discharged radially. However, the present invention is not limited to this. If the bittern in soy milk and bittern liquid can be mixed uniformly, the number of the discharge holes, the cross-sectional shape, etc. are not limited. For example, the number shown in (a) and (b) of FIG. There may be a discharge hole 53b that can be discharged in a spray form as shown in FIG.

The bittern tofu production apparatus according to the present embodiment will be described based on the following examples.
Example 1
Soy milk having a soy milk concentration of B × 13 was put into a soy milk tank, and the temperature of the soy milk was maintained at 70 ° C. by a temperature adjustment jacket to obtain warm soy milk. On the other hand, the bittern liquid diluted with respect to this warm soymilk was put into the bittern liquid tank. The soymilk pump and the bittern pump are synchronized so that 3% by weight of bittern is added to the warm soymilk, the average flow rate of warm soymilk is 0.5 m / sec (flow rate 4400 g / min), and the average flow rate of bittern Were operated so as to be 4.3 m / sec × φ0.3 mm × 6 holes (flow rate: 132 g / min). On the other hand, when these pumps operate the lifting device in conjunction with the operation, when the mixture of warm soy milk and bittern is discharged into the coagulation container, the open end of the warm soy milk pipe is lowered so as to approach the coagulation container, A predetermined amount of the mixture was discharged into a coagulation vessel and then solidified to produce bittern tofu. In this way, these pumps were operated, and the mixture was charged into the coagulation vessel to produce 30 bittern tofu. These were evaluated for coagulation unevenness by appearance observation, and sensory evaluation was also performed. The results are shown in Table 1. In addition, the non-defective product of Table 1: bittern tofu without solidification unevenness, and defective product: bittern tofu with solidification unevenness. Moreover, (circle) in sensory evaluation: Moist texture, x: The texture which is easy to collapse is shown.

(Comparative Example 1)
The bittern tofu was manufactured using the tofu manufacturing apparatus 70 as shown in FIG. Specifically, the warm soy milk that has entered the soy milk tank 71 via the soy milk pump 72 is circulated through the straight pipe portion 73 so that the average flow rate is 0.5 m / sec, and the coagulant is supplied via the coagulant pump 75. The coagulant contained in the tank 74 is injected by an injection nozzle 73 disposed in the straight pipe part 73 so that the average flow rate is 0.6 m / sec, the coagulant is mixed with the warm soy milk, and the mixture is put into a container. The bittern tofu was solidified in c. Further, the pipe diameter of the warm soy milk of this apparatus is 12 mm in inner diameter, and the inner diameter of the bittern liquid inlet is 2 mm. The conditions other than this condition were the same as those in Example 1. In this way, 30 garlic tofu were produced in the same manner as in Example 1 and evaluated in the same manner as in Example 1. The results are shown in Table 1.

(Result 1)
The bittern tofu of Example 1 was a good quality bittern tofu with no coagulation unevenness and had a firm and solid texture even in sensory evaluation. Moreover, all the bittern tofu of the comparative example 1 compared with Example 1 had a solidification nonuniformity, and was easy to collapse from a non-uniform | heterogenous part.

(Discussion 2)
As for the bittern tofu of Example 1, as a result of sufficiently mixing the bittern in the bittern liquid with the warm soy milk in the bent flow path in the apparatus, the bittern tofu without coagulation unevenness is obtained. In the apparatus in Example 1, It is considered that tofu can be produced stably without uneven solidification.

(Example 2)
In the same manner as in Example 1, bittern tofu was produced. With respect to this bittern tofu, 30 panelists evaluated the taste of soybean flavor, sweetness, umami, firmness, and smoothness according to the 5-level evaluation as shown in Table 2, and the evaluation results of these 30 persons The numbers were averaged. Furthermore, the penetration value and compression value of this bittern tofu were also measured. The results are shown in Table 2.

  In addition, this penetration value and compression value use the Sun Scientific rheometer (Rhetex SD-305 type), penetration value is the peak value at the time of pressurization with a plunger having a diameter of 10 mm, compression value is The peak value at the time of pressurization with a plunger having a diameter of 40 mm was measured. In both measurements, the tofu was cut to a size of 30 mm in diameter and 15 mm in thickness, and measured three times to obtain an average value.

(Comparative Example 2)
Bittern tofu was produced under the same conditions as in Example 1. The difference from Example 1 is that, in the coagulation vessel, the cooled soy milk is mixed with bittern, the mixture is heated to 70 ° C., cooled, and solidified. For this bittern tofu, in the same manner as in Example 2, the taste evaluation and the penetration value and compression value of this bittern tofu were measured. The results are shown in Table 2.

(Result 2)
The bittern tofu produced as in Example 2 is slightly softer and slightly rougher than the bittern tofu of Comparative Example 2, but feels soy flavor, sweetness and umami more strongly. , 20 out of 30 people tend to like and favor the bittern tofu of Example 2 as delicious. Moreover, both the penetration value and compression value of bittern tofu are higher in the bittern tofu of Comparative Example 2 than in Example 2, indicating that the bittern tofu of Comparative Example 2 is hard, and the hardness of the panel taste evaluation Consistent with the rating.

The whole bittern tofu production apparatus concerning this embodiment. It is a principal part enlarged view of the bittern tofu manufacturing apparatus which concerns on FIG. 1, (a) is the perspective view, (b) is BB arrow direction sectional drawing of (a). It is a principal part expansion perspective view which shows the other example of the bittern tofu manufacturing apparatus which concerns on this embodiment, (a) is the figure which formed the flow path which bent the cylindrical tube, (b) The figure which formed the flow path which bent by joining two cut cylindrical tubes. It is a figure of the nozzle of the other example of a bittern tofu manufacturing apparatus which concerns on this embodiment, and its sectional drawing, (a) is a figure of three discharge holes, (b) is a nozzle with one discharge hole. The figure of (c) is a figure of the nozzle which can be discharged in spray form. It is a figure for demonstrating the secondary flow of the fluid in the curved flow path, (a) is sectional drawing of the flow direction along a flow path, (b) is the bb arrow of (a). FIG. The figure for demonstrating the bittern tofu manufacturing apparatus used for the comparative example 1. FIG.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1: Bittern tofu production apparatus, 21: Soy milk tank, 21a: Temperature adjustment jacket, 22: Soy milk pump, 23: Warm soy milk piping, 24: Open end, 31: Bittern liquid tank, 32: Bittern liquid pump, 33: Bittern liquid Piping, 33a: Expanding part, 50: Lifting device, 51: Bent flow path, 52: L-shaped pipe part (bending part), 52a: Wall surface, 52b: Collision wall surface, 53: Nozzle, 53a: Discharge hole, 54: Opening, 60: Conveyor

Claims (5)

A device for mixing bittern liquor with hot soy milk and coagulating the mixture to produce bittern tofu,
The bittern tofu production device has at least a bent flow path through which the warm soy milk circulates, and the bittern liquid is injected into the warm soy milk on the wall surface of the bent flow path or in the vicinity of the flow path. An apparatus for producing bittern tofu characterized by having discharge holes formed therein.   2. The bittern tofu manufacturing apparatus according to claim 1, wherein the bent flow path is formed by an L-shaped tube bent in the vicinity of 90 °.   The bittern tofu manufacturing apparatus according to claim 1 or 2, wherein the discharge hole is formed so that the bittern liquid is discharged radially. A method for producing bittern tofu by mixing bittern liquid with warm soy milk and coagulating the mixture,
The bittern tofu manufacturing method is characterized in that warm soy milk is distributed through a bent flow path, and the bittern liquid is injected into the distributed warm soy milk from the wall surface of the bent flow path or a wall surface in the vicinity of the flow path. Shinigari tofu manufacturing method.   The bittern tofu manufactured by the bittern tofu manufacturing apparatus in any one of Claims 1-3, or the bittern tofu manufacturing method of Claim 4.

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