JP2012187058A - Method and device for producing soybean processed food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method and device for producing soybean processed food which reduces the time for soaking, and diminishes drainage treatment of water in the soaking process.SOLUTION: Ground dehulled soybean obtained by dehulling and grounding raw material soybean is supplied and soaked in a continuous soaking device, crushed without discarding the water in a tank of the continuous soaking device to produce a raw ground soybean slurry. The the fixed quantity of the ground dehulled soybean and water is supplied to the continuous soaking device while maintaining the predetermined mixture ratio. The ground dehulled soybean and water soaked while transported in the tank of the continuous soaking device for the predetermined time is supplied to the crushing means through a fixed quantity supplying pump while maintaining the mixture ratio.

Description

  The present invention relates to a method for producing processed soybean foods such as tofu, soy milk and fried oil, and an apparatus used therefor.

  Conventionally, tofu which is a processed soybean food is generally manufactured in a process as shown in FIG. In such a conventional manufacturing process, the soybean used as a raw material is immersed in water for more than half a day for about 20 hours.

  However, if the immersion time is long, it takes time to manufacture, and the productivity and production efficiency are deteriorated.

  In the dipping process, protein from soybeans flows out into the water in the dipping tank, but conventionally, the water used in the dipping process has been discarded, leading to protein loss.

Japanese Patent Laid-Open No. 5-3761

  This invention is made | formed in view of the said problem, and provides the manufacturing method of the soybean processed food which shortened immersion time, and was made to reduce the waste water treatment of an immersion process, and an apparatus used for it. For the purpose.

  In order to solve the above-mentioned problems, the method for producing a processed soybean product of the present invention is characterized in that the raw soy beans are moulted and ground and fed to the continuous soaking device for soaking, and the continuous soaking device. It is characterized in that the raw water in the tank is ground without being thrown away to produce raw kure.

  Since the germ is removed by molting the raw soybeans, it is sweet and refreshing when processed. Moreover, since the skin is removed by peeling off the raw soybean, the color becomes clean and smooth without any roughness when processed. Furthermore, since various germs are removed by molting the raw soybean, the shelf life becomes longer when processed.

  Further, by removing the germs, foaming in the steaming process is extremely reduced, so that an antifoaming agent is unnecessary and cooking unevenness in the steaming process is eliminated. Furthermore, the antifoaming agent is not necessary even in the process of manufacturing fried chicken.

  In peeling off raw soybeans, a known soybean peeling machine can be used.

  Quantitative supply of the above-ground ground molting soybean and water to the above-mentioned continuous dipping device while maintaining a predetermined mixing ratio, and quantitative supply of the grind-cut molting soybean and water soaked while transporting in the tank of the continuous dipping device for a predetermined time It is preferable to supply to the grinding means while maintaining the mixing ratio through a pump.

  As the mixing ratio of the ground and molted soybean and water, for example, about 4 to 5 times as much water as the weight of soybean (4 to 5 liters of water if the weight of soybean is 1000 g) is preferable. Moreover, as time to transport the inside of the tank of a continuous immersion apparatus for immersion, about 15 minutes-60 minutes are suitable.

  Further, it is more preferable to provide an automatic concentration measuring device for measuring the concentration of the produced raw kure, and to adjust the concentration with the metering supply pump when the concentration of the raw kure is too high.

  In addition, by peeling the raw soybeans and making them into a chopped portion, the water absorption is improved and the dipping time is shortened. If the immersion time is shortened, production adjustment can be easily performed, and there is no need to worry about missing items or disposal, and it is possible to respond immediately to urgent orders. Moreover, since it immerses continuously with a continuous immersion apparatus, the time of an immersion process is shortened.

  Although the above-mentioned ground cracked and peeled soybean is not limited to halving, it may be ground but it is preferably ground and peeled soybean that has been divided into 6 or 8 by a grinder. By aligning the particle size in this way, water can be supplied without unevenness. A known soybean grinder can be used for grinding.

  In general, there is an image that there is a lot of loss in the molting process, but in the present invention, the ground and molted soybeans are dipped with a continuous dipping device, so that the water supply is limited and the yield is improved. In particular, when producing deep-fried fried food, the yield is surely improved because of good elongation.

  Further, in the present invention, the ground and moulted soybeans are soaked with the continuous dipping device, so that the water supply is limited, and it is not necessary to throw away the water used in the soaking, and wasteful protein outflow can be prevented. And since most of the conventional facilities can be used by incorporating a continuous dipping device, production can be increased. Furthermore, since there is no burden on wastewater treatment, production can be performed without worrying about wastewater treatment even during the prosperous period.

  Further, by removing the skin and germ at the raw material stage, the amount of okara is reduced by 20-30% compared to the conventional production method. Thereby, the disposal cost of Okara can be reduced.

  In addition, soybean hulls can be recovered as dry matter, and hulls can be sold. Soybean peel has a variety of uses as feed and fertilizer. You can resell what was disposed of for a fee.

  In addition, the continuous dipping device includes a long tank, a screw member that is hung in the longitudinal direction inside the long tank, and a driving means for rotating the screw member, and the continuous The above-mentioned continuous soaking is performed by supplying the above-mentioned ground cracked moulted soybean and water to the type dipping device and continuously soaking the ground shattered moulted soybean while being rotated by the screw member while moving in the long tank. It is preferable that the ground and shed moulted soybeans are fed to a grinder together with water in the tank of the apparatus and ground.

  It is preferable that the processed soybean food is tofu, soy milk or fried chicken.

  The apparatus for manufacturing processed soybean food according to the present invention is an apparatus used in the method for manufacturing processed soybean food, wherein a raw material input hopper for supplying the ground split molted soybean and water is supplied to the raw material input hopper Water supply means, a continuous dipping device provided with the raw material charging hopper for immersing the chopped and chopped soybeans, and grinding means for pulverizing the chopped and chopped soybeans The continuous dipping device has a long tank, a screw member provided to be hung in the longitudinal direction inside the long tank, and a driving means for rotating the screw member. To do.

  As the long tank, a long tank having a U-shaped cross section can be suitably used.

  Further, a quantitative supply means for supplying the ground split molting soybean and water to the continuous dipping device while maintaining a predetermined mixing ratio, and quantitatively sending the soaked ground molting soybean and water to the grinding means It is preferable to provide a fixed amount supply pump.

  An automatic concentration measuring device is provided for measuring the concentration of the raw koji that has been ground and manufactured by the grinding means, and when the concentration of the raw kure is too high, the concentration is adjusted by the metering pump. Is more preferable.

  According to the manufacturing method and manufacturing apparatus of the processed soybean food of the present invention, there is a remarkable effect that the immersion time is shortened and the water drainage treatment in the immersion process is reduced.

It is principal part schematic explanatory drawing which shows one embodiment of the manufacturing apparatus used for the manufacturing method of the processed soybean food of this invention. It is a principal part schematic diagram which shows one embodiment of the continuous immersing apparatus used for the manufacturing apparatus of processed soybean food. It is a schematic flowchart which shows the manufacturing method of the processed soybean food of this invention.

  Embodiments of the present invention will be described below, but these embodiments are exemplarily shown, and it goes without saying that various modifications can be made without departing from the technical idea of the present invention.

  In FIG. 1, the code | symbol 10 shows one Embodiment of the manufacturing apparatus used for the manufacturing method of the soybean processed food of this invention.

  The production apparatus 10 is provided with a raw material charging hopper 14 for charging the chopped raw molted soybean 12 and supplies water to the continuous immersing device 16 for immersing the chopped raw molted soybean 12 and the raw material charging hopper 14. The water supply means 18 for the above-mentioned, and the grinder 44 which is a grinding means for grinding the said soaked ground-growing soybean 12 are included.

  As shown in FIG. 2, the continuous dipping device 16 includes a long tank 20 and a screw member 24 that is hung through a rotating shaft 22 in the longitudinal direction inside the long tank 20; And a motor 26 which is a driving means for rotating the screw member 24. In the illustrated example, a long tank having a U-shaped cross section was used as the long tank 20.

  The water supply means 18 includes a tank 28, a water supply pipe 30, a floater 32 and a regulator 34 connected to the water supply pipe 30, and is supplied in a fixed amount while maintaining the predetermined mixing ratio of the ground and moulted soybean 12 and water. It is configured.

  The long tank 20 of the continuous dipping device 16 is provided with a discharge port 36 and a pipe 38 connected to the discharge port 36. Then, it is quantitatively introduced into the grinder hopper 42 and ground by the grinder 44.

  Reference numeral 46 is a raw hopper receiving hopper, and reference numeral 48 is a raw raw water pump. The obtained raw rice cake is sent to the continuous steamer 50 or batch vessel 52 through the raw rice cake pump 48. In addition, 54 is a pipe which connects each.

  In addition, the raw hopper receiving hopper 46 is provided with an automatic concentration measuring device for measuring the concentration of raw cucumber. Is possible. As for the place where the automatic concentration measuring device is provided, it is preferable that the automatic concentration measuring device is provided in the vicinity of between the raw raw material receiving hopper 46 and the raw raw material pump 48. In addition, what is necessary is just to use a well-known automatic concentration measuring device about an automatic concentration measuring device.

  The manufacturing method of the soybean processed food of this invention is demonstrated based on FIG.1 and FIG.3.

  After selecting the raw soybean (step 100 in FIG. 3) (step 102 in FIG. 3), it is peeled off with a molting device (step 104 in FIG. 3), and the skin and germ are removed. It is preferable not to heat or dry during the peeling. And it grinds and grinds with the grinder (step 106 of FIG. 3), and it is set as grind grind soybean.

  When the ground split molted soybean 12 is introduced (quantitative supply) into the continuous dipping device 16 through the raw material charging hopper 14 together with water (step 108 in FIG. 3), the ground split molted soybean 12 is transferred by the screw member 24. It is immersed continuously by advancing the inside of the long tank 20 while being rotated (step 110 in FIG. 3). The traveling speed of the ground and moulted soybean 12 in the long tank 20 can be freely adjusted by the rotational speed of the screw member 24, but it can be adjusted from the base end of the long tank 20 in about 15 to 60 minutes. It is preferable to adjust so as to advance to the end. At this time, the water to be supplied is quantitatively supplied in a limited manner in consideration of the concentration of immersion water and grinding water for immersion.

  The ground and moulted soybeans 12 soaked in the continuous dipping device 16 are supplied to the grinder 44 through the grinder hopper 42 together with the water in the tank of the continuous dipping device 16 and ground (step 112 in FIG. 3). ), It becomes raw (step 114 in FIG. 3).

  The raw kure is heated in a continuous process in the continuous steaming pot 50 or in a batch process in the batch pot 52, and then tofu, soy milk or fried in a conventional manner (step 116 in FIG. 3).

  8,230 g of raw soybean was sorted by a roll sorter and a stone remover, and peeled by a peeling machine to remove the skin and germ. And it grinded | divided into 6 divisions with the grinder, and the grind | pulverized molting soybean 12 was obtained.

  A fixed amount of the ground and shed soybean 12 was supplied to the continuous dipping device 16 through the raw material charging hopper 14 together with 7,000 g and 28 liters of water. The ground-cut moulturized soybean 12 was continuously dipped by proceeding through the long tank 20 while being rotated by the screw member 24. The traveling speed of the ground split molted soybean 12 in the long tank 20 was adjusted so as to progress from the base end to the other end of the long tank 20 in 30 minutes.

  In this way, the ground and moulted soybeans 12 soaked in the continuous dipping device 16 are supplied to the grinder 44 through the grinder hopper 42 together with the water in the tank of the continuous dipping device 16 and ground to obtain raw kama. It was.

  After that, Ikugo was heated in a continuous process using the continuous cooking pot 50, and thereafter soy milk and tofu were produced by a conventional method. The time required for the production of tofu after adding the ground and moulted soybean 12 was 2 hours.

  The produced soy milk had no sweet taste and had a sweet and refreshing taste. The color was beautiful and smooth without any roughness. Similarly, the tofu also had a sweetness and a refreshing taste with no sprout. The color was beautiful and smooth without any roughness.

  10: Production device, 12: Ground-growing soybean, 14: Raw material charging hopper, 16: Continuous dipping device, 18: Water supply means, 20: Long tank, 22: Rotating shaft, 24: Screw member, 26: Motor, 28: Tank, 30: Water supply pipe, 32: Floater, 34: Regulator, 36: Discharge port, 38, 54: Pipe, 40: Metering pump, 42: Grinder hopper, 44: Grinder, 46: Raw hopper receiving hopper, 48: Raw Kure pump, 50: Continuous steaming pot, 52: Batch pot.

Claims (9)

  Feeding and immersing the ground soaked soybeans, which are obtained by molting and chopping raw soybeans, into a continuous dipping device, and grinding without throwing away the water in the tank of the continuous dipping device to produce raw kure A method for producing a processed soybean food.   Quantitative supply of the above-ground ground molting soybean and water to the above-mentioned continuous dipping device while maintaining a predetermined mixing ratio, and quantitative supply of the grind-cut molting soybean and water soaked while transporting in the tank of the continuous dipping device for a predetermined time 2. The method for producing a processed soybean food according to claim 1, wherein the mixture is supplied to the grinding means while maintaining the mixing ratio via a pump.   2. An automatic concentration measuring device for measuring the concentration of the produced raw Kure is provided, and when the concentration of the raw Kure is too high, the concentration is adjusted by the metering pump. Of manufacturing soy processed foods.   The method for producing a processed soybean food according to any one of claims 1 to 3, wherein the grinded and cracked soybeans are grinded and cracked soybeans divided into 6 or 8 by a grinder.   The continuous dipping device includes a long tank, a screw member that is hung in the longitudinal direction inside the long tank, and a driving means for rotating the screw member, and the continuous dipping Supplying the ground cracked moulted soybean and water to a device, the ground moulted soy beans are continuously dipped by advancing in the long tank while being rotated by the screw member. The method for producing a processed soybean food according to any one of claims 1 to 4, wherein the ground and moulted soybean is supplied to a grinding means together with water in a tank and ground.   The method for producing a processed soybean food according to any one of claims 1 to 5, wherein the processed soybean food is tofu, soy milk or fried oil.   It is an apparatus used for the manufacturing method of the processed soybean food of any one of Claims 1-6, Comprising: In order to supply water to the raw material input hopper for supplying the said ground cracked molting soybean, and the said raw material input hopper Water feeding means, a continuous dipping device provided with the raw material charging hopper for dipping the ground cracked molted soybean, and a grinding means for grinding the soaked ground molted soybean, The continuous dipping device includes a long tank, a screw member that is hung in the longitudinal direction inside the long tank, and a driving means for rotating the screw member. Manufacturing equipment for processed soybean foods.   Quantitative supply means for supplying the ground split molting soybean and water quantitatively to the continuous dipping device while maintaining a predetermined mixing ratio, and quantitative determination for sending the soaked ground molting soybean and water quantitatively to the grinding means The apparatus for producing processed soybean food according to claim 7, further comprising a supply pump.   Provided an automatic concentration measuring device for measuring the concentration of the raw koji produced and ground by the grinding means, and when the concentration of the raw koji was too high, the concentration was adjusted with the metering pump The apparatus for producing processed soybean food according to claim 8.

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