JP2011167145A - Method for coagulating and maturing soymilk and apparatus for coagulating and maturing soymilk - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for coagulating and maturing soymilk, which can reduce the turbulence of air in pipelines as much as possible, and can adjust a state of the coagulated soymilk product immersed in hot water during a coagulation process. <P>SOLUTION: The method for coagulating and maturing soymilk includes a pipeline 1A, a soymilk tank 2 connected to the pipeline 1A to introduce a soymilk, and a coagulating agent tank 3 connected to the pipeline 1A to introduce a coagulating agent, disposing a curved pipe portion 1c, an inclined pipe portion 1a, a horizontal pipe portion 1b or a vertical pipe portion 1e, or spiral portion 1S of their combination in the pipeline 1A, and continuously coagulating and maturing the coagulating agent-containing soymilk in the pipeline. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a soymilk coagulation ripening method and a soymilk coagulation ripening apparatus for coagulating and ripening soymilk in a pipeline having a predetermined length.

In conventional mechanical production of tofu and fried tofu, from the solidification of soy milk to molding and cutting was performed in an open state, not only continuous and efficient hygienic production is possible, but also a batch type bucket coagulator For example, air supply to soy milk is intermittent and difficult to stabilize, and it is not efficient to supply the soy milk several times in a predetermined coagulated state, and requires maintenance of the bucket drive unit and removal and cleaning of the bucket. In the manufacturing process, there is a problem that dust and bacteria are likely to be mixed.

For this reason, a device has been proposed in which a pipe is connected to a soy milk tank and the container is not open to the atmosphere but does not come into contact with the atmosphere. (Patent Documents 1 to 6).
The applicant of the present application is provided with a steam supply means for supplying steam to raw soymilk and gourd liquid introduced from the lower side, and a boiling piping for continuously boiling raw soymilk and goat liquid with steam, The boiling piping is a spirally inclined pipe path that is inclined upward, and a patent for a continuous heating type boiling apparatus characterized in that a discharge valve is provided in this piping path has already been obtained ( Patent Document 6).

JP 2000-102359 A Japanese Patent Publication No. 5-83220 Japanese Patent No. 2544187 JP 2002-374031 A JP-A-11-254160 Japanese Patent No. 4130064

By the way, in the solidification and ripening of soymilk, it is required that the solidified product is allowed to stand and matured so that it is not crushed as finely as possible. Aging to grow is necessary. In particular, when obtaining a soymilk coagulum used for frying, it is common to disperse and mix air (air) into soymilk for the purpose of improving the elongation and texture of frying. During the soymilk measurement, it is injected into the soymilk flowing through the pipeline, and the amount of air is finely adjusted according to the quality of the product. However, in the case of the batch-type coagulation method, the air supply is batch-type (intermittent) or continuous-type (keep out), but it is difficult to obtain soy milk in which air is uniformly dispersed, which affects fluctuations in frying quality.
After mixing a coagulant with soy milk in which air is dispersed, it usually becomes a “float”, but the coagulated product is balanced and balanced, and it is difficult to transport it to the molding process, so the quality of the dough and frying will change slightly. It was difficult to distribute stably and evenly. Further, it is desirable that the partially separated air is also conveyed in a laminar flow. Since it is necessary to transport the gas-liquid-solid mixture "go" (coagulated product + yu + air) as a laminar flow, weak and rough stirring such as "breaking" and "breaking" during aging, reducing unevenness, It is also necessary to promote re-coagulation.
Also in the conventional publication, in the case of batch-type coagulation ripening using a conventional bucket, a phenomenon called “yu” (hot water) and soy milk coagulated product, which is referred to as “sink” or “float”, occurs. Since this phenomenon is variously affected by the relationship between soy milk coagulum and soy sauce and air, it is preferable to be able to adjust these phenomena such as sinking and floating fish depending on the type of tofu and fried oil. . For example, coagulation aging and molding method where soy milk coagulum floats or immerses in “yu” (also called whey, blots, etc.) is uniformly maintained, aged as it is, and molded uniformly. It can be said.

  However, in the above-mentioned conventional publication, a bent portion or a branching portion is provided in the pipeline (Patent Document 2), and it is difficult to stand and mature so as not to crush the soymilk coagulum. Had a problem that happened. That is, it was difficult to adjust the soy milk coagulum and air. In addition, although there is a straight piping route obliquely upward or the like (Patent Document 3), it is easy to form a laminar flow, but the length of the pipeline becomes long, requiring space, and air ( Bubbles were easy to run ahead and were prone to instability.

  Therefore, the object of the present invention is to suppress as much as possible the turbulent flow of the fluid inside the pipeline (mixed fluid of soymilk coagulum and yuzu bubbles; solid-liquid mixture), and the soymilk coagulum breaks up finely during the coagulation process. It is an object of the present invention to provide a soymilk coagulation ripening method and a soymilk coagulation ripening apparatus which can be maintained and adjusted in a state that is difficult to float and evenly spread evenly.

The present invention includes a pipeline having a predetermined length, a soymilk metering pump connected to the pipeline and continuously feeding soymilk from the soymilk tank, and a coagulant continuously fed from the coagulant tank connected to the pipeline. A coagulant pump that liquefies, and the pipeline is provided with a curved pipe part, an inclined pipe part, a horizontal pipe part, or a vertical pipe part, or a spiral part that combines these, In this pipeline, it is characterized by being continuously solidified and aged.
The present invention also provides a plurality of pipelines having a predetermined length, a soymilk metering pump connected to a receiving side of each of the plurality of pipelines by a branch pipe and continuously feeding soymilk from a soymilk tank, and the soymilk metering pump A coagulant pump connected between the outlet pipe and the branch pipe and continuously feeding the coagulant from the coagulant tank, and the pipeline includes a curved pipe part, an inclined pipe part, a horizontal pipe part, or A vertical pipe part or a spiral part combining these parts is provided, and the coagulant-containing soymilk is characterized by being coagulated and matured batchwise in this pipeline.
Here, the inner diameter of the pipeline is 2 to 6 inches thick, and there are few valves, orifices, static mixers, etc., and resistance to liquid feeding is low, and soy milk coagulum is rarely destroyed. It is preferable to provide no sharp bent pipe part or branch part. Although there may be a curved pipe part, it is preferable that the curved pipe part has a large bend (R) or is a bend pipe as smooth as possible. Moreover, it is preferable that the height difference of the said vertical pipe part and an inclination part is as short as possible. A form in which a long pipe portion is increased and folding is reduced is preferable. Moreover, it is not preferable that the pipe diameter is restricted by a valve such as an outlet. Moreover, the form which folds up and down and the form which an air pool produces are also unpreferable. A piping shape having a slope that is as horizontal to as gentle as possible is preferred.
The spiral portion may be a spiral structure of a circular track, an elliptical track, a rectangular track, a polygonal track, or the like, or may be configured by connecting a plurality of spiral pipes. The corner or U-turn in the case of a square or polygonal orbit has a breaking function and a stirring function, so that the roughness / fineness of soymilk coagulum, mixed state of soymilk, etc. are within the proper range. The number of parts (elbows, etc.) or U-turns, the degree of bending (the degree of Earl), the mounting interval, etc. may be designed or adjusted in advance.
Further, it may be in the form of a pipeline configured in a horizontal state or a gently inclined state, such as a snake tube folded back to the left and right, and is preferable as a kind of the spiral shape.

According to the present invention, soy milk and a coagulant are introduced into a pipeline and coagulated and matured in a spiral portion combining a curved pipe section, an inclined pipe section, a horizontal pipe section, or a vertical pipe section. The soymilk coagulum can be ripened and grown continuously while moving in a laminar flow so as not to break it as finely as possible. Since it is a slow flow, “yu” and the solidified product are separated in the pipe, making it easy to separate even if there is excess air. Like the conventional bucket type batch-type solidification ripening apparatus, it is difficult to produce a severe impact when the bucket is reversed. And depending on various conditions such as the inner diameter of the pipeline, during the coagulation ripening process, the soymilk coagulum is transported while maintaining an evenly distributed state where it is floated or immersed so that it is gently removed from the soymilk coagulum. You can also do that.
Alternatively, a plurality of pipelines having a predetermined length may be connected in parallel (in parallel in the vertical and horizontal directions), or one pipeline may be provided before and after the pipeline in this case. As a result, after the mixing process in which the coagulant is continuously mixed in-line with the soy milk, the obtained coagulant-containing soy milk is coagulated and matured in a stationary state in a plurality of pipeline portions of a predetermined length, and sequentially to the next process. It is conveyed and comes to be molded continuously. That is, even in the case of batch-type solidification and aging, the preceding and following processes can be handled in a continuous manner, and efficient continuous production can be performed.

  The soymilk coagulation ripening method of the present invention is a structure for supplying soymilk from the lower side of the pipeline and taking out the soymilk coagulum from the upper side, comprising air supply means for supplying air to the lower side of the pipeline, Alignment with the direction of buoyancy of soy milk coagulum and partly separated air, without difficulty to break the soy milk coagulum and the mixture (gas-liquid solid mixture) of soy milk coagulum and air and break the soy milk coagulum properly without breaking up the air It is preferable to solidify and age while stably feeding without creating a pool.

  According to the present invention, when air is supplied by the air supply means, the air is directed upward, so that the soymilk coagulum transport direction and the air feed direction are aligned from the lower side to the upper side of the supply means pipeline. There is no air accumulation, soy milk flow or backflow of supplied air is prevented. By flowing from the lower side to the upper side, there is an effect of pushing up the air inside the pipeline upward (excess air is also easily separated). This makes it possible to adjust the mixture of liquid (soy milk, soup), solid (soy milk coagulum) and gas (air), that is, to float or soak soy milk coagulum in "yu" (hot water) ( It is possible to maintain a uniform state) during the solidification process. In addition, it is preferable to provide an air dispersion means (for example, a centrifugal pump or a disperser) together with the air supply means. Further, there is no case of upward from below, and even if the vertical pipe portion is present, it is in the direction of pushing up, so that it does not fall as in the reverse case, and it is gently pushed up.

In the present invention, a mixing device for continuously in-line mixing a coagulant with soy milk and a ripening device for aging the obtained coagulant-containing soy milk continuously or batchwise in a pipeline are connected to each other. It is preferable to shift to a molding apparatus that continuously molds to the shape.
According to the present invention, the soymilk coagulated product obtained by coagulating and ripening the coagulant-containing soymilk in a container may be transferred to a batch type, but it is preferable to transfer the soymilk coagulated product directly to a continuous molding apparatus in the molding process. In other words, at the outlet of the pipeline, it prevents the soy milk coagulum that is very soft cotton (snow and rags) from being overloaded, so that the soy milk coagulum does not collapse too much and is homogeneous from the molding process. It is preferable because it can produce deep fried dough and tofu, and the quality does not fluctuate easily. That is, after aging, there are some which are preferably coarsely, weakly broken and uniformly stirred by tofu to be described later, and are sufficiently agglomerated at the outlet side after aging, and separated from “yu”. In this stage, it can be broken and mixed to some extent roughly (before draining). A sufficient effect can be obtained with a breaker by simply turning or turning a rotary blade, a reciprocating blade, a stationary mixer, or a pipe with a driving device. It is to be noted that the solidification / aggregation has not yet proceeded before entering the pipeline section, so that a stirrer or an air supply may be arranged, or the pipeline may be branched or bent.

  As this invention, it is preferable that it is the soymilk coagulation | ripening aging method for frying. In other words, the product to be produced is not a square pudding-like silk-cured tofu, but is solidified in a rag shape (a mixture of cotton-like coagulum and "yu"), and the crumb-like or pudding-like coagulum is broken into small lumps. In the continuous molding machine (or the batch process of a mold box and an air compressor) separately equipped with upper and lower filter cloth belts, except for “yu” through the water removing device MS, It is suitable for a raw fried dough for fried baked tofu) and cotton tofu, a sushi fried, thin fried, thick fried fried dough, or a ganmodoki dough. For example, it is suitable for oil-fried dough, raw fried dough, cotton tofu, and gunmo dough.

In the soymilk coagulation and aging apparatus of the present invention, it is preferable that a drawing pump is disposed near the outlet of the pipeline.
According to the present invention, a pulling pump (metering pump or the like) is also attached to the outlet of the pipeline to reduce the back pressure applied by the piping shape from the bottom to the top so that the solidified material can be taken out without breaking as much as possible. In addition, a flow meter and a pressure gauge can be arranged, and the drawing pump can be controlled while checking the balance between the flow rate and the internal pressure. In addition, you may make it control by a control part with the soymilk supply pump and coagulant | flocculant pump of an entrance.

  According to the present invention, soy milk containing a coagulant continuously obtained is coagulated and aged in a continuous or batch manner in a pipeline portion such as a spiral shape, so that the soy milk coagulated product is not crushed as finely as possible. Thus, it can be grown by aging in a continuous manner in a state close to a stationary state while being transferred in a batch manner or in a laminar flow. And by placing a flow meter and pressure gauge, you can maintain and adjust the state where the soy milk coagulum floats or immerses evenly in “yu” while watching the balance between flow rate and internal pressure It becomes like this. In particular, it is possible to make a stable float with the solidified material for frying, and by making it flow from the bottom to the top, it becomes easy to transport stably together with air (bubbles) and soot. In the case of sacrificial tofu such as hard tofu, if it is made to flow downward from above, it will flow stably without unevenness without largely separating the solid clot.

In addition, since the coagulation and aging device can be configured with a spiral pipeline or the like, it is possible to use unused space in the factory, such as the upper part of the molding machine and the gap between the walls, and space is saved. It is hygienic, and it is possible to perform stationary cleaning (CIP cleaning) and stationary sterilization (SIP sterilization) such as circulating cleaning with a cleaning liquid, and it is easy to perform efficient cleaning and sterilization. In addition, since the soymilk coagulum continuously mixed with soy is taken and pressed, the water removal unevenness, tofu / dough thickness and tofu / dough moisture (solid content) are stabilized. In addition, since the air supply and mixing to the soy milk is stable, the quality of the deep-fried product is further stabilized, in particular, as compared with the conventional batch-type solidification ripening apparatus. Even for cotton tofu like hard tofu, the water draining condition is stable without relying on human adjustment in the production line with the conventional mold box, and the size and quality (moisture) of cotton tofu are also stably molded in the continuous molding machine. become able to. Hard tofu-style cotton tofu is preferred in Europe and the United States as a substitute for cheese. However, since the product quality can be stably maintained and mass production is possible, the present invention can open up a large market.
By lowering the discharge port, the load on the lower side and the outlet side of the pipeline can be reduced by the principle of siphon. Similarly, it is more effective if a drawing pump (metering pump or the like) is attached to the outlet of the pipeline. Moreover, the back pressure applied by the piping shape from the bottom to the top can be reduced.
In addition, even when a plurality of pipelines having a predetermined length are connected in parallel (in parallel in the vertical and horizontal directions), a configuration in which one pipeline is provided before and after the spiral portion in this case, It is also possible to perform efficient production by sequentially solidifying and aging the spiral portion.

It is a front view which shows the soymilk solidification ripening apparatus of the 1st Embodiment of this invention with the continuous molding apparatus of the next process. It is a top view of the soymilk coagulation ripening apparatus of the said 1st Embodiment. It is a schematic diagram of the soymilk coagulation ripening apparatus of the first embodiment. It is a front view which shows the soymilk solidification ripening apparatus of the said 2nd Embodiment with the continuous molding apparatus of the next process. It is a schematic diagram of the other soymilk coagulation ripening apparatus of the 2nd Embodiment of this invention. It is a schematic diagram which shows the other example of the 2nd Embodiment of this invention. It is a schematic diagram which shows the soymilk coagulation | ripening ripening apparatus of the 3rd Embodiment of this invention. It is a schematic diagram which shows the soymilk coagulation | ripening ripening apparatus of the 4th Embodiment of this invention. It is a schematic diagram which shows the other example of the said 4th Embodiment.

  Hereinafter, an embodiment of the present invention will be described with reference to the drawings.

(First embodiment)
FIG. 1 is a front view showing a soymilk coagulation ripening apparatus according to a first embodiment of the present invention, together with a continuous molding apparatus in the next process. FIG. 2 is a plan view of the soymilk coagulation ripening apparatus according to the first embodiment. FIG. 3 is a schematic diagram of the soymilk coagulation ripening apparatus according to the first embodiment.
As shown in FIGS. 1 and 2, the soymilk coagulation ripening apparatus 1 of this embodiment is assembled above the continuous molding apparatus 11, and is connected to the pipeline 1A and the pipeline 1A from the soymilk tank 2. A soymilk metering pump P2 that continuously feeds soymilk and a coagulant metering pump P1 that continuously feeds a coagulant from the coagulant tank 3 connected to the pipeline 1A are provided. The soy milk and the coagulant are stirred by the stirring and mixing means (stirring and mixing device) 4 before entering the solidification and aging step of the spiral portion 1S of the pipeline 1A, and then sent to the spiral portion 1S of the pipeline 1A. That is, a fixed amount supply pump is provided in the supply line 2a drawn from the soymilk tank 2, and is sent from the supply line to the lowermost horizontal pipe portion 1c of the spiral portion 1S, and from the bottom upward. It is transferred onto the water removal machine Ms from the upper inclined pipe portion 1c. The reason why the soymilk coagulation / ripening apparatus 1 is arranged above the continuous molding apparatus 11 is to effectively use the space. The continuous molding apparatus 11 is a continuous line that squeezes and molds the soymilk coagulated product coagulated and matured in the process of coagulation and aging of the spiral portion 1S. The upper and lower conveyors and the upper and lower filter cloths are arranged and rotated. . In addition, after stirring with the said stirring and mixing means (stirring mixing apparatus) 4, you may provide the baffle plate etc. which make a turbulent flow into a laminar flow.

  A water removal device MS is arranged next to the continuous molding device 11, and the soymilk coagulated product and boil obtained from the soymilk coagulation ripening device 1 are sent to the water removal device MS, where the water removal device MS removes the distortion. The soymilk coagulum is sent to the continuous molding apparatus 11 and molded into block-shaped tofu by the continuous molding apparatus 11. As the soy milk used here, soy milk for frying obtained by a conventional method having a soy milk concentration of 3 to 7% brix can be used, but it is not limited by the heating temperature, the presence or absence of return water, and the like. The soymilk concentration may be 8-14% brix soymilk for cotton tofu. Note that the storage tank T and the water removal device MS may be omitted, and the water may be drained by being evenly distributed directly on the lower cloth or the upper cloth of the continuous molding machine 11.

  The pipeline 1A is configured as a pipeline having a horizontal pipe portion 1b and an inclined pipe portion 1a in a frame-like frame, and has a curved pipe portion 1c in the vicinity of the horizontal pipe portion 1b, so as to form a spiral portion as a whole. 1S, which has the inclined pipe portion 1a and the horizontal pipe portion 1b extending over the entire length of the continuous molding machine. And a discharge pipe is pulled out from the top horizontal pipe part 1b, and is discharged | emitted on the water removal machine MS. The spiral portion 1S of the pipeline 1A according to the present embodiment is preferably circular when viewed in a plane, but the outer peripheral path is substantially rectangular when viewed from a plane from the viewpoint of effective use of the space occupied area. (FIG. 2). Considering space-saving, it becomes a horizontal circular or rectangular spiral pipe, but it has a long pipe in the sense of reducing the curved pipe part (in the sense of allowing the soy milk coagulum to stand still and not to crush). A configuration in which the number of parts is increased and the folding is reduced is preferable. The soy milk is sent from the soy milk tank 2 to the pipeline 1A through the supply line 2a, and is guided to the spiral portion 1S obliquely upward where a coagulant is added.

The pipeline 1A of the present embodiment has a multiple staircase shape having a horizontal pipe portion 1b like a stair landing, but may have a circular spiral shape (spiral shape) that gradually inclines upward. Moreover, when viewed in a plane, it may have a polygonal shape other than a quadrangle, and each side of the polygon may be inclined upward.
In addition, although the pipe which comprises the pipeline 1S is based also on soymilk flow volume, the sanitary piping whose internal diameter is about 2 inches-8 inches is optimal. If it is too thick, first-in first-out will not work. If it is too thin, the flow rate will be high and the turbulent state will be approached, breaking the soymilk coagulum.
In general, the fluid flowing in the pipe is divided by the Reynolds number Re into a laminar flow when Re ≦ 2000 and a turbulent flow when Re ≧ 4000.
Reynolds number Re = duρ / μ (Equation 1)
u: flow velocity [m / s], d: tube diameter [m], μ: viscosity [Pa · s], ρ: density [kg / m ³ ]
In the present invention, since it is not an ideal liquid or water but a solid-liquid gas mixture as described above, it cannot be applied as it is, but Re ≦ 2000 to 4000 is a rough standard. When the average viscosity of the soymilk coagulum and soy mixed fluid is about 10 mPa · s, the following Table 1-a and Table 1-b are used as a guide.

For example, when the total of the soymilk flow rate and the coagulant liquid flow rate is 3,000 L / h, from Table 1-b, it is preferably 1.5 inches or more, and most preferably 2.5 inches or more. If the pipe inner diameter is 3 inches, from Table 1-a, the sum of the allowable soymilk flow rate and coagulant liquid flow rate is preferably 7,000 L / h or less, and most preferably 3,000 L / h or less. . It is not limited to the numerical values described in Table 1-a and Table 1-b, but can be obtained approximately by interpolation or deduction.
If the total soymilk flow rate and coagulant liquid flow rate is 2000 L / h for pipe diameters of 2 inches, 3000 L / h for 3 inches, 5000 L / h for 4 inches, and 7000 L / h for 5.5 inches, The Reynolds number is about 2000 or less, which is most preferable as a laminar flow condition. The apparent average viscosity of the soymilk coagulated product and soup mixture is several tens to several hundreds mPa · s immediately after coagulation, and several mPa · s (1 to 10 mPa · s) is separated during the coagulation ripening. Go down. Even if the soymilk concentration is increased, the viscosity immediately after coagulation is increased, but the apparent average viscosity of the soymilk coagulated product and soy sauce may be estimated to be the same. As can be seen from (Equation 1), when the viscosity is increased, the Reynolds number is lowered and the laminar flow state is approached.
In the case of pipe solidification, if some or all of the parts are properly used, transparent sanitary piping (made of heat-resistant hard glass or plastic such as polyphenylsulfone (PPSU) resin) can be used for the state of coagulum or air. Is preferable (a “view window” such as a sight glass may be provided). In addition, since it is configured by a pipeline, it is hygienic and easy to perform cleaning, stationary cleaning (CIP cleaning, in-line cleaning) and sterilization (SIP; in-line sterilization). The peep window is a transparent window such as a glass window, and the horizontal landing place 1b is preferred as the position. The sanitary pipe may have a polygonal shape such as a square cross section, and preferably has a form in which the inner surface is sanitized and the corners of the inner surface are rounded. Also, the pipeline 1S can be provided with a heat insulating material on the outer periphery, a double structure (simply providing an air layer on the outer periphery) or a circulation of warm water in a double structure, regardless of temperature fluctuations, and the quality can be improved. Easy to stabilize.

The spiral portion 1S of the pipeline 1A is configured from the lower side to the upper side and is sent from the outlet 1z to the continuous molding device 11 via the water removing machine MS or directly.
Here, as shown in FIG. 4, it is also possible to use a configuration in which the product is once stored in the storage tank 6 and then sent to the continuous molding apparatus 11 via the water removal machine MS through the pipeline 1 </ b> A. . Reference numeral 9 denotes a backflow prevention valve. The backflow prevention valve 9 may be provided on the soymilk piping from the soymilk metering pump to the coagulant mixing unit or on the coagulant piping from the coagulant metering pump to the soymilk mixing unit.

The soy milk is stored in the soy milk tank 3 and sent out to the pipeline 1A by the soy milk metering supply pump P2 arranged in the supply line. A flow meter R2 for measuring the supply amount of soy milk is attached to the supply line, and the adjusted soy milk is sent out to the pipeline 1A. As the soy milk used here, fried soy milk or soy milk for cotton tofu obtained by a conventional method can be used, but it is not limited by the concentration, temperature, presence or absence of return water (pork return), and the like.
The coagulant (coagulant solution) is stored in the coagulant tank 2, and is sent out to the pipeline 1A by a coagulant constant supply pump P1 arranged in the supply line. A flow meter R1 for measuring the supply amount of the coagulant is attached to the supply line, and the coagulant having the adjusted flow rate is sent out to the pipeline 1.

Air (air) is supplied cleanly from the supply line from the air compressor 5. The air flow rate is adjusted by a flow meter R3 connected in the middle of the supply line. Air is finely mixed with soy milk in advance using a centrifugal pump or an air disperser. The air is preferably before the supply of soymilk in the pipeline 1, and may be just before mixing the coagulant. In some cases, it is better to supply air at the same time or within 10 seconds when coagulating, so that the air in the soymilk coagulated product can be held in easily, it is difficult to separate as air, the amount of air mixing can be reduced, and fine product quality adjustment Will also be possible. As said air dispersion | distribution means, the thing which disperse | distributes air finely in soymilk mechanically with a TK homomixer (Ako Kasei), a centrifugal pump, a static mixer, etc. is pointed out.
After injecting air into the soy milk, it is preferable to always squeeze the outlet (apply an internal pressure) and pass a centrifugal pump or provide a disperser. A disperser may be unnecessary by injecting fine bubbles in advance. In addition, during the coagulation ripening (initial stage), it is called “return” and added as water (return water) between the spiral portion 1S of the soy milk and the coagulant mixing part immediately after the soy milk coagulum take-out port. You may do it.

  The soy milk and the coagulant are connected before entering the spiral portion 1S, and are stirred and mixed by the stirring and mixing means 4 for mixing the soy milk and the coagulant. The stirring and mixing means 4 may be a stationary mixer such as a twisted blade in addition to a driving type propeller type stirrer. Similarly, one to a plurality of “breaking devices” or a “stirring device” for weakly mixing with a motor or cylinder may be provided on the pipeline. Thereby, the uneven soymilk coagulated product and soup may be made rough and uniform, and recoagulation may be promoted. The curved pipe portion of the pipeline can also be expected to have a weak breaking effect, and the breaking effect can be adjusted depending on the bending angle, the radius, the timing, and the number of times.

  A pump P3 is disposed in the pipeline 1S in the vicinity of the stirring and mixing means 4. This pump P3 is, for example, a centrifugal pump with low quantitativeness (effective when the outlet is throttled with a valve or the like to reduce the flow rate). P3 may be a high-speed rotating disperser (for example, TK homomixer), which is preferable in terms of air dispersion. Further, a drawing pump P4 is arranged near the take-out port 1Z of the pipeline 1A. The coagulant metering pump P1 and the soymilk metering pump P2 are quantitative pumps such as a rotary pump, a Mono pump, a tubing pump, and a gear pump, and may have a diameter of about 1 to 1.5 inches. In order not to break the coagulum, gear pumps, Mono pumps and tubing pumps are not preferable, and it is preferable to use a metering pump (rotary pump, Videl pump, etc.) having a large diameter at low speed. The drawing pump P4 is operated in synchronism with the flow rate in consideration of the total of the supply of soymilk metering pump P2, coagulant metering pump P1 and air on the supply side. Since the pump P4 for drawing must be extracted without breaking the soymilk coagulum finely, the number of blades of the rotary pump is set to about 1 to 4, and the rotational speed of the rotor is set to about 1 to 180 rpm. Use it.

Next, a usage example of the soymilk coagulation ripening apparatus of the present embodiment will be described.
As shown in FIG. 3, the soy milk from the soy milk tank 3 and the coagulant from the coagulant tank 2 are mixed, and then air is supplied by the air compressor 5. As a result, a mixture of liquid (soy milk, yu), solid (soy milk coagulum), and gas (air) goes toward the spiral portion 1S of the pipeline 1A. The inclined portion 1a is matured over time because the inclination angle is gentle. In the case of cotton tofu, there is often no air or land return. For deep-fried or silk-fried dough, the surface texture is fine by mixing the air into the soymilk and returning to the land, and if it is fried, it helps to stretch (expands about 1.6 times the size of the dough).
Here, if the air is not dispersed in the soy milk, it becomes a sinking go ("yu" is up), and if the air is dispersed, it becomes a floating go ("yu" is down), so in the spiral portion 1S, There are fluids with different properties above and below. Excess air and floating coagulum naturally move upward (conversely, “yu” moves downward), and in actual frying, there is little movement, but when sinking, the coagulum moves downward (reverse) "Yu" moves up), but the gas (air) goes up, so it flows in a layered state of a solid-liquid mixture of liquid (soy milk, yu) and solid (soy milk coagulum) and gas Control is also possible. In the case of frying, it is solidified in a rag shape (a mixture of cotton-like coagulum and “yu”). The flocculent coagulum should be allowed to stand and be aged so that it does not break as finely as possible. If there are many fine coagulums, the drainage of the dough will be insufficient, and there will be disadvantages such as loss easily resulting from leakage from the water removal machine and filter cloth. In addition, there is a method of cooling by mixing water immediately after solidification, called “return”, and when this water is injected, it is good to immediately after solidification. In this case, too, after the injection, weak stirring (weak turbulent flow due to flow rate) However, it is preferable to mix with the coagulum.

When solidified in a pudding form in a pipe (for silken tofu), the pressure loss is large and the pipe resistance is large, so the pumps P1 to P4 must be pumped at a higher pressure. If there is a slight gap in the wall (inner wall of the pipeline 1A), the soy milk may run ahead. In the middle of the ripening tube, if the above-mentioned breaking device or the like is provided to break up the coagulated product, it is possible to reduce the pressure loss by making the coagulated product into a lump-like coagulated product (including “yu” that has been separated from water). The above breaking device is a device that crushes coarsely during solidification and aging, in addition to those using dynamic blades, static mixers (simply just twisted plates), pipe corners (elbow parts) and U-turns Even a turbulent flow due to a flow velocity at a part may be a breaking operation.
As for the solidification and aging time, in addition to silken tofu, hard tofu (hard cotton tofu with a yield of about 1.5 to 2.5 times the soybean), cotton tofu (baked tofu baked on it) and raw fried dough to fry cotton tofu For sushi fried, lightly fried, thick fried dough and ganmodoki dough, it takes 2 to 30 minutes, preferably about 5 to 15 minutes. In the case of silken tofu, it is about 10 to 120 minutes, preferably about 20 to 60 minutes. However, silk tofu is also preferable when it is aged for a short time of 2 to 30 minutes, preferably about 5 to 15 minutes, because the pressure loss is reduced, and it is packed softly, and further has a boil sterilization process, where also solidification aging is performed. You may do it.

  Then, the soymilk coagulated product (solid-liquid mixture) taken out from the discharge port 1z is opened on the conveyor of the water removing machine M, the solid-liquid mixture is separated, and the soymilk coagulated product is filtered by the continuous molding device 11. When taken out on a cloth and molded and conveyed, block-shaped tofu is produced. In addition, it is also possible to take out the solid-liquid mixture on the filter cloth of the continuous molding apparatus 11 and to convey it while separating the soymilk coagulum.

In addition, the horizontal straight pipe portion 1b is provided with a transparent window (sight glass) that can be observed from the outside, a transparent resin pipe, etc., and the coagulation and aging state is performed while adjusting the flow rate of soy milk and the flow rate of air. It is also possible to check the state of floating and sinking.
When recovering the residual liquid in the pipeline 1A, the pipeline is inclined so that it is easy to recover, and it is easy to drain after washing. The above pipeline has a spiral shape with little pipe resistance, so it is easy to increase the flow rate of detergent liquid during stationary cleaning (CIP cleaning), and it can be distributed throughout the interior including the detergent. Good effect and cleaning efficiency.
Also, since it is a spiral pipeline, if the solidification and aging time is adjusted, the take-out position is different, but it is easy to assemble a pipe configuration that can be switched by a swing bend or the like at one reciprocating position or a valve can be switched. .
It is uniformly supplied on the lower cloth or the upper cloth of the continuous molding apparatus 11, and is pressed by the molding machine press section 11p to produce block-like tofu (including fried oil).

(Second Embodiment)
4 and 5 show a soymilk coagulation and aging apparatus according to the second embodiment of the present invention, and FIG. 6 shows another example of the second embodiment, in which the pipeline 1B is soymilk from above. Is used to extract soymilk coagulum from the lower side, and is provided with air supply means 5 for supplying air to the lower side of the pipeline 1B. This is a suitable form. In particular, in the case of cotton tofu, since it is not necessary to mix air with soy milk, the air supply means 5 is unused. In addition, the said horizontal intuition part is not provided. In the present embodiment, there is no problem since air (bubbles) does not exist from the beginning of the pipeline 1B. Soy milk is sent from the soy milk tank 3 in a state where air is not mixed, mixed by the stirring and mixing means 4, and the coagulant from the coagulant tank 1 is added. A backflow prevention valve 7 is attached near the pump. The control unit 10 is connected to the air supply means 5, the pumps P1 to P4, the flow meters R1 to R3, the stirring and mixing means 4, the breaking means Mk, etc. Adjust the coagulation state.

According to the present embodiment, the soy milk coagulum that does not contain air or contains a little is naturally a sinking go that goes downward, so that the direction in which the soy milk coagulum is conveyed from the upper side to the lower side of the pipeline 1B is aligned and stable. Fluid. That is, the entire liquid feeding state is stabilized by flowing from the upper side to the lower side. In addition, in the manufacturing method that does not put air, especially when hard tofu (hard cotton tofu) is produced continuously, the soy milk coagulum becomes sinking and the settling force of the soy milk coagulum is easy to work, However, if the flow rate is slow or if there is a stagnation of the flow, soy milk coagulum tends to accumulate in areas that are likely to stay, so flow from the upper side to the lower side. Direction is preferred. When continuously producing hard tofu (hard cotton tofu; cotton tofu with a yield of about 1.5 to 2.5 times from soybean), the flow from the upper side to the lower side is more advantageous and preferable.
When the coagulated soymilk and soup are taken out from the pipeline 1B and transferred to the storage tank T or the water removing device MS, they are taken out from a horizontal outlet on the pipeline, or as in the first embodiment. The spiral part 1S may be taken out after passing through the piping path from the upper side to the lower side before the exit, which is impossible without applying large pressure or shearing force to the soy milk coagulum due to the siphon effect Can be discharged without any problems.

(Third embodiment)
As shown in FIG. 7, the soymilk coagulation ripening apparatus according to the present embodiment uses a balance tank Bs to mix soymilk and a coagulant, switches the coagulant flow path with an inline switching valve V, and uses a transport pump P3. This is a form that can be used both when supplying a coagulant to soymilk sent to the pipeline 1C. That is, the soy milk is sent from the soy milk tank 2 to the balance tank Bs, and the coagulant from the coagulant tank 3 is sent through the supply line, and these are agitated by the agitation motor M1 in the balance tank Bs. It is the structure which is mixed and sent to the pipeline 1C which solidifies and matures from the balance tank Bs.
On the other hand, when the coagulant supply line is provided with a switching valve (in-line switching) V and the coagulant is supplied to the lower side of the pipeline 1C, the soy milk is fed from the soy milk tank 2 to the balance tank Bs. The soy milk is sent from the balance tank Bs to the pipeline 1C for coagulation ripening, and immediately after the conveying pump P3, the coagulant from the coagulant tank 3 is sent through the supply line and injected in-line. It is. Further, in both forms, a breaking motor (or breaking device: breaking stirring step) Mk is attached to the spiral portion 1S. The breaking motor (or breaking device) Mk is a device that roughly crushes the soymilk coagulum during coagulation and aging, and the soymilk coagulum being aged is broken by turning the internal blades. In addition, although this Embodiment sends from the downward side of pipeline 1C to the upper side, it is applicable also to what flows from the upper side to the lower side. Moreover, the air supply means 5 is connected with the soymilk supply pump P1 so that it can be used especially in the case of frying.

  According to the present embodiment, soy milk is sent to the balance tank Bs via the supply pump P1, and when air is supplied by the air supply means 5, the soy milk containing air is sent to the balance tank Bs. The coagulant is sent to the balance tank Bs via the supply pump P2, stirred by the stirring motor M, sent to the pipeline 1C through a pipe connected to the bottom of the balance tank Bs, and the spiral pipeline part 1S. Sent to. On the other hand, since the coagulant is connected to the lower side of the pipeline 1C by the switching valve (inline switching) V, it can be solidified inline. Further, if the coagulant is injected into two places of the balance tank Bs and the pipeline 1C, it is possible to control the coagulation to proceed in multiple stages such as primary coagulation and secondary coagulation. In addition, a breaker motor Mk is disposed in the spiral portion 1S of the pipeline 1C, and the aged soymilk coagulum is broken and sent to the continuous molding machine 11.

(Fourth embodiment)
As shown in FIG. 8, the soymilk coagulation and aging apparatus of the present embodiment has independent pipelines 1d arranged in parallel (horizontal parallel), and each of the plurality of pipelines 1d1 to 1d4 is curved with a vertical 1e portion. A spiral portion 1S is formed having a tube portion 1c. It is another form of a pipe-type soymilk coagulation and aging structure having a batch type mechanism in which soymilk mixed with a coagulant is supplied and soymilk coagulates are allowed to stand for a certain period of time and take out the aged soymilk coagulum. Soymilk coagulum can be completely aged and aged, and space can be saved.

According to the present embodiment, as in the first embodiment, the soymilk supply pipe 2a for supplying soymilk via the soymilk metering pump P1 for supplying soymilk from the soymilk tank 2 to the soymilk supply pipe 2a through the air filter from the air compressor. The air supply means 5 for continuously supplying the sent air is connected, and the air is dispersed and mixed with the soy milk through the air dispersion means. After the air dispersion means, the soymilk supply pipe 2a is connected with a coagulant supply pipe 3a for sending the coagulant from the coagulant tank 3 through the coagulant metering pump P1, and stirred by the agitation and mixing means 4. From the pipes 1d1 to 1d4 arranged in parallel, the soymilk coagulated product supply valve Bv1 on the inlet side is transferred to the pipe 1d that is open. When the liquid is almost full, the supply valve Bv1 is closed, and ripening of the soymilk coagulum starts in a stationary state, and the soymilk coagulum is transferred to another empty pipe 1d2. After the predetermined ripening time is finished, the pipe 1d1 opens the discharge side soymilk coagulum discharge valve Bv2, and the soymilk coagulum is transferred to the continuous molding machine 11 with boil. There may be a drop from the soymilk coagulum discharge valve Bv2 to the molding machine 11, or it may be received by a storage tank and then supplied to the molding machine with a metering pump or the like. If the storage tank is higher than the pipe, the force to break the soft soymilk coagulum will be weaker, and if the metering pump is installed before the soymilk coagulum discharge valve Bv2, the brake will be applied. Even if it is transferred to a lower position, it is preferable because it prevents the soymilk coagulum from being broken. The soy milk coagulum and soy taken out from the plurality of pipes 1d1 to 1d4 are a cloth belt type on the inlet side of the continuous molding machine 11 or a water removing device MS or distributor Bp equipped with a stainless steel net, or a lower cloth or a continuous molding device 11 It is uniformly supplied onto the upper cloth and pressed by the molding machine press section 11p to produce block-shaped cotton tofu (including fried dough and gunmo dough).
As in the first embodiment, especially in the case of frying, it is effective to finely disperse and mix air into soy milk to stabilize the quality of the product such as elongation and texture, and the air supply is more than the batch type. The continuous type is preferred because the air supply / mixing amount is easy to stabilize and easy to adjust. Therefore, in this embodiment, it is preferable that mixing of soymilk and air is continuous even if the aging step of the soymilk coagulum is a batch type. In addition, it is preferable that the soymilk and the coagulant liquid are continuously mixed because there is an effect of making the soymilk coagulated product uniform and reducing the variation of the product and stabilizing it.

According to the present embodiment, the continuous air supply means 5 is provided on the soymilk supply pipe 2a to which soymilk is continuously supplied, and the coagulant liquid is supplied from the coagulant liquid tank 3 to the downstream position thereof. Mixing is performed by the coagulant liquid quantitative supply means P2 and the stirring and mixing means 4 which continuously supply the coagulant liquid quantitatively through the coagulant liquid quantitative pump P2 which supplies the liquid continuously.
Thereafter, the aging process becomes a batch type. That is, after the supply valve Bv1 of the soymilk coagulum on the inlet side of the pipe is sequentially switched and injected into each aging pipe (spiral portion) 1d to 1d4 to constitute the aging apparatus, and after standing for a predetermined time and aging From the pipe 1d, the automatic discharge valve Bv2 is opened sequentially, the air vent valve (not shown) is opened, and the pipe is transferred to the water removal device MS on the continuous molding machine 11 to be connected to the continuous molding machine 11 via the distributor Bp. It is transferred onto the cloth or directly transferred to the distributor Bp and transferred onto the cloth of the continuous molding machine 11, and the process proceeds to the pressing step. The distributor Bp is provided with a leveling device Mk.
In FIG. 8, the aged pipes 1d1 to 1d4 arranged in a plurality are shown in the horizontal direction, but may be in the horizontal direction, the vertical direction, or the oblique direction, and may be in a straight tube shape, a spiral shape (spiral shape), or a U shape. It may be any shape as long as it does not become an obstacle when aging or discharging soymilk coagulum.
In the present embodiment, air is sent from an air conditioner presser 5 through an air filter from the beginning of pipelines d1 to 1d4, and then dispersed by an air disperser (not shown). The soy milk is fed from 3, mixed by the stirring and mixing means 4, and the coagulant from the coagulant tank 1 is added. A backflow prevention valve 7 is attached near the pump. The soymilk containing the coagulant is filled with, for example, empty pipelines 1d1 to 1d4 in which the outlet discharge valve Bv2 is closed and the inlet supply valve Bv1 is opened, and the maturation is completed for a predetermined time in a stationary state. The discharge valve Bv2 is opened in the order of the lines 1d1 to 1d4, and the mixture of the soymilk coagulated material is taken out from the joining line where it is subsequently joined.

  As another example of the fourth embodiment, for example, as shown in FIG. 9, a pipeline 1E in which pipes 1d are arranged in parallel and arranged in multiple stages in a horizontal pipe part 1b and a vertical pipe part 1e. It may be what is being done. Here, the ripening apparatus is configured vertically and horizontally, but each pipe 1d is apparently formed into a spiral portion 1S by being arranged obliquely, and after this apparent spiral portion 1S, The pipelines are combined into one (totally vertical and horizontal pipelines 1E), supplied to the hopper H, and sent to the continuous molding machine 11 via the distributor Bp having the leveling device Mj. In addition, the code | symbol V is a valve | bulb arrange | positioned before and after the said spiral part 1S.

Example 1
Using the apparatus of the first embodiment (the spiral pipe has an inner diameter of 2.5 inches and a total pipe length of about 40 m), a soymilk production plant (4 minutes 15 seconds 100) using white cane soybeans produced in 2008 Canada Soy milk flow rate 2400 L / h using a rotary pump made of Nakakin using soy milk for frying soy milk concentration 5% brix obtained as usual by ℃ 3000, return temperature 74 ° C., about 3 kg / h, Σ3000 manufactured by Takai Seisakusho The coagulant was magnesium chloride and calcium chloride in a ratio of 1: 1, and a 5% brix solution dissolved in water was flowed at a coagulant flow rate of 200 L / h using a Heissin Mono pump. Immediately after the soy milk and the coagulant were mixed, a small rotary blade type air dispersion device was provided to weakly coagulate and stir. The solidification temperature was about 71 ° C. and the aging time was about 3 minutes. Air was set to 300 cc / min, injected into the soymilk piping, and immediately mixed with a coagulant via an Iwaya pump (centrifugal pump). Then, the soymilk coagulum is separated and mixed in the spiral portion 1S for about 3 minutes to solidify and ripen, and the molding is performed as usual with the belt-type water removal device MS, and the continuous molding device manufactured by Takai Seisakusho. 11 and compression molded. A dough (about 50 g) having a dough thickness of 10 mm and a size of 85 mm × 56 mm in length and width was produced at about 300 kg / h. The dough is then fried at a low temperature of 120 ° C and a high temperature of 160 ° C using a continuous fryer (Takai Seisakusho), and fried in a size of about 120mm x 80mm (hand fried). Was manufactured at about 6000 sheets / h.
As a result, the coagulation state is floating, the flow rate is stable, the soymilk coagulum is “bottom snow” (bottled), and an elastic dough with good drainage is obtained. It was finely sized and long enough to produce hand-fried products with a lot of fruit and texture and flavor. From the beginning, it was possible to mass-produce with stable quality and low loss.

(Example 2)
Using the apparatus of the second embodiment, fried chicken was produced under the same conditions as in Example 1. As a result, a deep-fried product with a solidified state and sufficient product skin and elongation was produced.

(Example 3)
Using the apparatus of the embodiment shown in FIG. 3 (spiral pipe has an inner diameter of 3 inches and a total pipe length of about 50 m), using soy milk produced in Brazil in 2006 (105 minutes at 105 ° C., return water) None, approx. 2 kg / h, Σ2000 manufactured by Takai Seisakusho), soy milk concentration of 9.5% brix soy milk for cotton tofu was run at a soy milk flow rate of 800 L / h using a Nakakin rotary pump. The coagulant was prepared by dissolving magnesium chloride in water and having a concentration of 10% brix with a flow rate of 32 L / h. Immediately after the soy milk and the coagulant were mixed, a 3-inch stationary mixer was provided to perform coarse and weak coagulation and stirring. The coagulation temperature is about 85 ° C., and after solidification and aging in the spiral portion 1S for about 16 minutes until the soymilk coagulum is separated and mixed, it is directly distributed and supplied to the molded undercloth to drain water. It was squeezed by a continuous molding apparatus 11 manufactured by Seisakusho. “Firm Tofu” (corresponding to “hard tofu” referred to in Japan) having a tofu thickness of 30 mm, a height and width of 60 mm × 90 mm × 45 mm, and a weight of tofu of about 250 g, was produced at 225 kg / h, 900 clove / h. And this tofu was vacuum-packed, put in the steamer, and steam-sterilized for 90 minutes at 85-90 degreeC. The product taken out from the steamer was allowed to cool and then cooled overnight in the refrigerator. The solidified state is sinking, the flow rate is stable, the soy milk coagulum is a large “bottom snow” (bottle), and the product has sufficient hardness and elasticity as “Firm Tofu” It was a good quality preferred by Western vegetarians as a substitute for cheese and sausage.

  As mentioned above, according to each said embodiment, although demonstrated in the example used by the combination with the continuous molding machine 11 provided with the upper and lower filter cloth belt, this invention is a batch type process of a mold box and the air compressor 5. It may be used in combination.

1A, 1B, 1C, 1D, 1E pipeline,
1a Inclined part (inclined pipe part), 1b horizontal pipe part, 1c curved pipe part, 1e vertical pipe part,
1S, 1d, 1d1 to 1d4 spiral part (aging device),
2 Soymilk tank, 2a supply line,
3 Coagulant tank, 3a Supply line 4 Stirring and mixing means (stirring and mixing device),
5 Air supply means (air compressor),
10 control unit,
11 Continuous molding equipment,
P1-P4 supply pump (metering pump),
R1-R3 flow meters,
MS water removal machine,
Mk breaking device, Mj leveling device, Mi stirring device Bs balance tank,
Bp distributor,
Bv1 supply valve, Bv2 discharge valve

Claims (14)

A pipeline of a predetermined length, a soymilk metering pump that is connected to the pipeline and continuously feeds soymilk from the soymilk tank, and a coagulant that is connected to the pipeline and continuously sends the coagulant from the coagulant tank. With a pump,
The pipeline is provided with a curved pipe section, an inclined pipe section, a horizontal pipe section, or a vertical pipe section, or a spiral-shaped portion combining them, and the coagulant-containing soymilk is continuously formed in the pipeline. A method for coagulating and ripening soymilk, characterized by coagulating and aging. Between a plurality of pipelines of a predetermined length, a soymilk metering pump that is connected to the receiving side of each of the plurality of pipelines by a branch pipe and continuously feeds soymilk from the soymilk tank, and a branch pipe from the soymilk metering pump outlet pipe A coagulant pump connected to the coagulant tank for continuously feeding the coagulant from the coagulant tank,
The pipeline is provided with a curved pipe part, an inclined pipe part, a horizontal pipe part, or a vertical pipe part or a spiral part combining these, and the soy milk containing a coagulant is coagulated batchwise in this pipeline. A soymilk coagulation aging method characterized by aging.   The soymilk containing coagulant is filled in order from the empty pipeline with the discharge valve at the outlet closed and the supply valve at the inlet opened, and the discharge valve opens sequentially from the pipeline that has been aged for a predetermined time in a stationary state. 3. The soymilk coagulation ripening method according to claim 2, wherein the soymilk coagulation maturation method is taken out as a mixture of soybean milk and soymilk coagulum.   A molding process in which the coagulant is continuously mixed in-line with soy milk, and then the coagulant-containing soy milk is aged continuously or batchwise in a pipeline and then continuously molded into a predetermined shape. The method for coagulating and ripening soymilk according to any one of claims 1 to 3, wherein   It is a structure for supplying soy milk from the lower side of the pipeline and taking out the soy milk coagulum from the upper side, comprising air supply means for supplying air to the lower side of the pipeline, and the buoyancy direction of the soy milk coagulum or bubbles, The method for coagulating and ripening soymilk according to any one of claims 1 to 4, wherein the coagulation direction of the soymilk coagulum is aligned.   The soymilk coagulation ripening method according to any one of claims 1 to 5, wherein the soymilk coagulation ripening method is used for frying.   The soymilk coagulation ripening method according to any one of claims 1 to 5, wherein the soymilk coagulation ripening method for cotton tofu is used. A pipeline of a predetermined length, a soy milk pump connected to the pipeline and continuously feeding soy milk from the soy milk tank, and a coagulant quantitative amount connected to the pipeline and continuously sending the coagulant from the coagulant tank. With a pump,
The pipeline is provided with a curved pipe section, an inclined pipe section, a horizontal pipe section, or a vertical pipe section, or a spiral-shaped portion combining these, and this coagulant-containing soymilk is continuously formed in the pipeline. A soymilk coagulation and aging apparatus characterized by coagulating and aging. A plurality of pipelines of a predetermined length, a soymilk metering pump that is connected to the receiving side of each of the plurality of pipelines by a branch pipe and continuously feeds soymilk from the soymilk tank, and a branch pipe from the soymilk metering pump outlet pipe A coagulant pump connected between the coagulant tanks to continuously feed the coagulant, a supply valve between each branch pipe and the inlet of each pipeline, and a discharge valve at the outlet of each pipeline With
The pipeline is provided with a curved pipe part, an inclined pipe part, a horizontal pipe part, a vertical pipe part, or a spiral part combining these, and the coagulant-containing soymilk is batch-typed in this pipeline. A soymilk coagulation and aging apparatus characterized by coagulating and aging.   Soy milk containing coagulant is filled in order from the empty pipeline with the outlet discharge valve closed and the inlet supply valve opened, and the discharge valve opens sequentially from the pipeline that has been aged for a predetermined time in a stationary state. The soymilk coagulation ripening apparatus according to claim 9, wherein a mixture of yuto and soymilk coagulum is taken out.   A stirring and mixing device that continuously mixes the coagulant with soy milk in-line and a ripening device that matures the obtained coagulant-containing soy milk in a pipeline in a continuous or batch manner, and continuously into a predetermined shape. The soymilk coagulation and aging apparatus according to any one of claims 8 to 10, wherein the apparatus is shifted to a molding apparatus for molding.   It has a structure in which soy milk is supplied from the lower side of the pipeline and soy milk coagulum for fried dough is taken out from the upper side, and air supply means for supplying air before supplying the coagulant on the lower side of the pipeline is provided. The soymilk coagulation ripening according to any one of claims 8 to 11, wherein the soymilk coagulation product or the bubble buoyancy direction is aligned with the conveying direction of the soymilk coagulation product to obtain a soymilk coagulation product for fried dough. apparatus.   The soymilk metering pump and the coagulant metering pump are connected before entering the spiral portion, and have a stirring and mixing means for mixing the soymilk and the coagulant, and from the soymilk metering pump to the coagulant metering pump connecting part. 13. The soymilk coagulation ripening apparatus according to claim 8, wherein the air supply means is provided on a soymilk pipe to obtain a soymilk coagulated product for fried dough.   14. A soymilk coagulation and aging apparatus according to any one of claims 8 to 13, wherein a drawer pump is disposed in the vicinity of the outlet of the pipeline.

Images