JP3044696B1 - Method for producing soymilk, method for producing soymilk pack, and method for producing tofu - Google Patents

Abstract

Kind Code: A1 High-quality soymilk that is less deteriorated by storage and can be used as a raw material for high-quality tofu and also as a beverage, and that can be stored for a long time with such soymilk encapsulated and easy to handle Pack and a method for producing such a soymilk and a soymilk pack, and a method for producing a tofu that can easily produce high-quality tofu with a mellow and water-retaining property and provide hot freshly prepared tofu to a table. provide. A soymilk in which soybean protein having very little or substantially no dissolved oxygen is suspended, a soymilk pack in which the soymilk is sealed in a pack container, and a swollen soybean soaked in water are ground to deoxygenate the ground soybean. Boiled with superheated steam for a predetermined time to extract soybean protein to obtain boiled gou, and to separate okara in a deoxygenated state without cooling from boiled goo, and also to add an appropriate amount of coagulant to soy milk The above object is achieved by mixing well, installing a non-corrosive electrode in the mixed solution, applying a current between these electrodes, heating the mixed solution to coagulate soy protein and producing tofu. .

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for producing soymilk and soymilk packs which do not deteriorate in freshness and which can be stored for a long period of time, and to any place using soymilk and soymilk packs produced in this way. But it can be easily and stably without failure, flavorful and mellow tofu,
The present invention relates to a method for producing tofu that can provide freshly prepared hot tofu for eating and drinking.

[0002]

2. Description of the Related Art Conventionally, high-nutrition tofu obtained by solidifying soybean protein has been eaten by many people. For this reason, tofu is mass-produced, packed in packs, and mass-marketed at supermarkets and the like by specialized traders. However, packed tofu sold in large quantities is eaten a long time after it is manufactured, so the taste, flavor, aroma, texture and texture of the tofu are lower than those of freshly made tofu in town. Was inferior. For this reason, even in small tofu shops in traditional towns,
In order to provide freshly prepared delicious tofu to home dining tables,
Although it is small, it is made by the traditional handmade method.

[0003] By the way, tofu is obtained by grinding soybeans soaked in water, boiling the obtained ground soybeans, and extracting soybean protein to obtain "go"("tofu", hereinafter referred to as "gure"). Separate the solid okara from the go (or boiled go) to obtain soy milk, cool the resulting soy milk, mix it with a coagulant (usually used as an aqueous solution) such as bittern (bitter) and mix it with the soy milk. It is made by obtaining a mixture with bittern and heating this mixture to coagulate soy protein. As a coagulant for soymilk, calcium sulfate and the like are used in addition to bittern (magnesium chloride). As mentioned above, tofu is a very popular food, but in order to produce tofu with a good taste and aroma, the technology of making high-quality soymilk as a raw material and the technology of coagulating soymilk with bittern are added. In addition to requiring high specialty, the quality of soymilk, which is a raw material for tofu, deteriorates quickly. Therefore, it is necessary to continuously perform all steps of the production of tofu from boiling of soybean to coagulation of soymilk. For this reason, small tofu shops were forced to work without a break from the early morning in order to make freshly cooked tofu ready for home breakfast.

[0004] In order to produce soy milk as a raw material for such tofu, conventionally, ground soybeans have been boiled in a special kettle for producing go. As described above, the kettle for producing go is used for producing soy milk, tofu, yuba, and the like, and is formed by adding water to ground soybeans at the bottom of a cylindrical boiling pot body having upper and lower ends closed. An inlet for the raw material of Kure such as the heated product is provided, a spout is provided at the top of the boiling kettle body, and a steam injection pipe with only a plurality of injection holes is attached inside the boiling kettle body. is there. Further, the steam used in such a conventional cooking pot for producing go is a steam containing air obtained by simply heating water. Normal water is 8-10pp
m of oxygen.

[0005]

In a conventional cooking pot for kure production, steam injected from an injection port of a steam injection pipe is injected in a radial direction. The steam injected in the radial direction collides with the inner peripheral wall of the boiling pot body, loses its kinetic energy, and the flow velocity of the steam decreases. Therefore, the stalled steam cannot rise sufficiently into the space behind the injection port in the boiling pot body, but rises in the boiling pot body. Therefore, the steam is in good contact with the raw material of go or its heated material (hereinafter collectively referred to as the raw material of go) in the vicinity of the radial direction which is the injection direction from the injection port, and the raw material of go is heated by the steam heat. Although it is heated sufficiently, the amount of steam that comes in contact with the raw material of kure in the space behind the injection port in the boiling kettle body is small, so that the steam heat is not sufficiently transmitted to the raw material of go and the required amount of heat The raw material cannot be heated. As a result, the raw material of Kure has a well-heated part and an insufficient part, and the raw material of Kure is in a state of uneven cooking, and it is not possible to obtain high-quality soy milk from the raw material of Kure. was there.

[0006] Further, in the conventional cooking pot for producing go, steam cannot be supplied uniformly and sufficiently to the raw material of go, so that the steam is
The heat of the steam cannot be sufficiently transferred to the raw material of the go, and a large amount of steam accumulates in the upper portion of the boiling kettle body at a high temperature with a sufficient amount of heat, and becomes residual steam to increase the pressure at the top of the boiling kettle body. Due to this high pressure, the raw material of Kure is pushed out more than necessary to the spout of the boiling kettle body, and the feeding of the raw material of Kure in the boiling kettle body cannot be controlled properly. There is a problem in that a heated portion and a poorly heated portion are generated, and the raw material of go is cooked unevenly, so that good quality go cannot be produced and high quality soy milk cannot be produced.

By the way, when tofu is produced by adding coagulant (magnesium chloride) as a coagulant to soy milk to produce tofu, bittern can effectively extract the sweetness and flavor of soybean, but the coagulation reaction is fast and there are many failures. Therefore, not only advanced technology was required for mixing bittern into soymilk, but also it was necessary to closely monitor the coagulation state and control the temperature to control the coagulation reaction speed. For this reason, conventionally, the coagulation reaction is slowed by cooling the soymilk, the bittern is mixed well with the soymilk, and then the obtained liquid mixture is slowly heated with steam or a water bath. For this reason, there was a problem that heating required 1 to 2 hours, which was extremely inefficient. In addition, since the heating takes time, the outside of the tofu is always exposed to a higher temperature than the inside, and the outside of the tofu is heated too much. There was a problem that bad tofu was produced.

[0008] As described above, in mixing soymilk and a coagulant such as bittern, which require a high level of technology, the soymilk obtained by separating okara from unheated (poor quality) kure is not used. When used, soy milk is uneven, making it difficult to produce high quality tofu. The reason for this is that soy milk obtained from kure that is evenly and sufficiently heated (of good quality) compared to such uneven soy milk, not only has a rapid coagulation reaction with the coagulant, but also This is because the speed is fast. That is, when a coagulant such as bittern was added to soymilk made from go in a state of uneven cooking when manufacturing tofu, before the coagulation reaction of the whole soymilk occurred, it was obtained from a sufficiently heated portion of go. The coagulant collects in the soymilk portion and the coagulation reaction with the coagulant proceeds rapidly, so that the coagulant cannot be uniformly mixed into the whole soymilk. As a result, there has been a problem that it is increasingly difficult to produce resilient, high quality tofu rich in water retention.

In the conventional cooking pot for kure production, since steam is obtained by simply heating water, it is unavoidable that air is mixed in during steam generation, and oxygen is contained in the steam. . When the raw material of Kure is boiled with such oxygen-containing steam, oxygen is mixed in and dissolved in the obtained Kure, so that the soymilk obtained by separating Okara from Kure also contains oxygen. Will be mixed in or dissolved,
There is a problem that the soymilk deteriorates in a very short period of time, so that high-quality tofu cannot be produced, and that many nests are formed in the tofu due to dissolved oxygen, thereby deteriorating the taste of the tofu.
For this reason, it is necessary to use fresh soy milk immediately for tofu production, so high-quality tofu can only be manufactured by specialized traders and it is not possible to provide freshly made tofu at restaurants and homes There was a problem. Also, soy milk
Despite being a nutritious and inexpensive drink like milk, it is an excellent drink that does not cause atopy or allergic symptoms unlike milk, but it was obtained with a conventional kettle for kure production Fresh soymilk made from Kure cannot be stored for a predetermined period of time unless sterilized by high-temperature heat. However, when sterilized by heating at a high temperature, the soymilk itself is slightly denatured and loses its original flavor.
For this reason, conventionally, fresh, flavored and delicious soy milk
There is also a problem that it is only sold in small quantities around a specialty small tofu shop and cannot be freely distributed to the market.

[0010] The main object of the present invention is to solve the above-mentioned problems of the prior art, and to obtain a solid obtained by separating solids from high-quality go, which is obtained by using a novel cooker and has no uneven cooking, and is pasteurized at a high temperature. Without preserving, it can be preserved while maintaining the original sweet taste, aroma, flavor and freshness of soymilk, with little deterioration due to preservation, and can be used as a beverage as it is as a raw material for high-quality tofu. To produce high quality soy milk and soy milk packs that can be stored for a long period of time, can be easily handled, and can be supplied to ordinary households, restaurants and professional tofu manufacturers. To provide a method for producing soymilk and a method for producing a soymilk pack. Further, another object of the present invention is to use such high-quality soymilk and soymilk packs, and not only to a specialist in tofu production, but also to an amateur who is easy and short-term at home or in a restaurant, and is fresh and delicious. There is no nest with good taste, flavor and texture,
It is an object of the present invention to provide a method for producing tofu that can easily produce high-quality tofu that is mellow and has good water retention, and that can provide hot freshly prepared tofu to a table.

[0011]

[0012]

[Means for Solving the Problems] In order to solve the above-mentioned problems
In the first aspect of the present invention, the soybean is soaked in water for a predetermined time, the obtained swollen soybean is ground, and the obtained ground soybean is superheated steam of deoxygenated water (hereinafter referred to as deoxygenated superheated steam). ) To extract the soybean protein by boiling for a predetermined period of time to obtain boiled gou containing the extracted soybean protein, and to separate the solid okara, which is a solid component in the deoxygenated state without cooling, from the obtained soybean protein And soy milk in which soy protein having a dissolved oxygen concentration of 5 ppm or less is suspended. Here, it is preferable that the oxygen in the deoxygenated superheated steam and the dissolved oxygen are not contained.
In this specification, the oxygen in the deoxygenated superheated steam and
Does not contain dissolved oxygen etc. means that it does not substantially contain
Say.

[0013] In a second aspect of the present invention, the soybean is soaked in water for a predetermined time, the obtained swollen soybean is ground, and the obtained ground soybean is boiled with deoxygenated superheated steam for a predetermined time to obtain soybean protein. To obtain boiled gou containing the extracted soy protein,
Okara, which is a solid component in a deoxygenated state, is separated from the obtained boiled gourd without cooling to produce soymilk in which soybean protein in which the dissolved oxygen is 5 ppm or less is suspended. After being sealed in a pack container without heat treatment and cooling, preferably in a deoxygenated environment, the mixture is cooled to 1 ° C to 10 ° C.
It is intended to provide a method for producing a soymilk pack, characterized by storing at the following temperature. Here, it is preferable that the oxygen in the deoxidized superheated steam, the dissolved oxygen and the mixed oxygen are not contained.

In a third aspect of the present invention, the soymilk produced by the method for producing soymilk of the first aspect of the present invention is directly put into an insulated container for producing tofu, The soymilk pack produced by the method for producing a soymilk pack of the second embodiment is opened, and the soymilk is placed in the insulating container for producing tofu, and an appropriate amount of a coagulant is added to the soymilk in the insulating container for producing tofu. Mix well and place non-corrosive electrodes on the mixture of the coagulant and soy milk on both sides of the insulating container for producing tofu, and cause electrolysis of the mixture between these non-corrosive electrodes. Another object of the present invention is to provide a method for producing tofu, characterized in that a phase wave current is applied under conditions not to allow the soybean protein to be denatured by heating the mixed solution to produce tofu.

Here, the boiling of the ground soybean with the deoxygenated superheated steam for obtaining the boiled gou for producing the soymilk is provided at an inlet provided near one end and near the other end. A cylindrical boiling kettle body having a spout and closed at both ends; and at least one steam jet attached to the boiling kettle body and provided with a plurality of steam injection ports along a longitudinal direction of the boiling kettle body. Having a pipe and steam generating means, the injection direction of the deoxygenated superheated steam is oblique so that the deoxygenated superheated steam injected from the steam injection port is sent in a circumferential direction in the boiling pot body. Using a cooking pot, inject the ground soybeans from the inlet, supply the deoxygenated superheated steam generated in the steam generating means to the steam injection pipe, and from the plurality of steam injection ports of the steam injection pipe The deoxygenated superheated steam Spraying and sending in the circumferential direction in the boiling pot body, mixing and stirring with the deoxygenated superheated steam while fluidizing the milled soybeans, boiling the milled soybeans to extract soy protein, and extracting It is preferred that the boiled gou containing the soybean protein be poured out from the spout.

It is preferable that the deoxygenated superheated steam injected from the plurality of steam injection ports of the steam injection pipe is sent in the same circumferential direction in the boiling pot body. Further, it is preferable that the deoxygenated superheated steam injected from a part and the rest of the plurality of steam injection ports of the steam injection pipe is sent to the same circumferential direction different from each other in the boiling pot body. Further, it is preferable that the boiling pot further includes cooling means provided on the pouring port side of the boiling pot main body to cool boiling raw materials and residual steam in the boiling pot main body. Further, it is preferable that the steam generating means has a deoxygenating means. Further, it is preferable that the deoxygenated superheated steam is a superheated steam containing no oxygen.
Preferably, the coagulant is bitter.

[0017]

BEST MODE FOR CARRYING OUT THE INVENTION A method for producing soymilk according to the present invention and
A method for producing a soymilk pack and a method for producing tofu using the same will be described in detail below based on preferred embodiments shown in the accompanying drawings.

First, a method for producing soymilk according to the first aspect of the present invention.
The soymilk produced by the method is in a state in which soy protein as it is obtained by separating solids such as okara from go (boiled go) is suspended, that is, without heat treatment such as high-temperature sterilization, It is characterized in that the dissolved oxygen is 5 ppm or less, preferably substantially 0 ppm, that is, it is not contained. By the way, ordinary water is 8-10
Contains ppm of oxygen. Here, the concentration of soybean protein in soy milk is not particularly limited, but the solid matter such as okara is separated from go (boiled gou) and is obtained as it is. In the absence of, preferably 1
It is good to be 2 or more, more preferably 13% or more. The upper limit of the concentration is not particularly limited, and a higher one is preferable.
Concentrations that can actually be achieved without concentration treatment are about 15, 16
%.

Produced by the method for producing soymilk of the present invention.
The soymilk that is produced has the flavor and sweetness of soybeans, has good freshness, taste, aroma, and flavor as soymilk, has a good taste and flavor, and is excellent as a raw material for delicious tofu without nests caused by dissolved oxygen. Not only that, it is also delicious when consumed as a beverage, and even people with constitutions such as atopy or allergy can drink it instead of milk. In addition, when heat treatment such as high-temperature sterilization treatment or concentration treatment is performed on soymilk obtained by separating okara from kure, dissolved oxygen can be reduced or substantially reduced to 0 ppm, and the concentration can be concentrated. However, if heat treatment is performed, the freshness, taste, aroma, flavor, and the like of soymilk are lost, and even if tofu is produced, the taste and flavor are lost, so that it is not preferable to produce delicious tofu. Produced by the method for producing soy milk of the present invention
If the soymilk is not exposed to an oxygen-containing atmosphere such as air, it is preferably stored at a low temperature in the temperature range of 1 to 10 ° C., and if the dissolved oxygen in the soymilk is 5 ppm or less, 1
In the case of 2ppm or less, it is practically 0p for 3 weeks from the production
With pm, the taste, umami and flavor, that is, freshness can be preserved for one month from the production without deterioration in quality. In addition, it is manufactured by the method for manufacturing soy milk of the present invention.
The stored soymilk can be stored for a longer period of time if stored in a more preferable temperature range of 2 to 5 ° C.

Further, the present invention provides a method for producing a soymilk pack of the present invention.
The soymilk pack to be produced is produced by the method for producing soymilk of the present invention.
The soybean milk is separated from solids such as okara and soybean milk from soybean protein, soybean protein remains in a suspended state, that is, neither heat sterilization nor cooling,
Preferably, it is substantially 0 ppm, that is, it is sealed in a pack container so as not to be contained and stored at a low temperature of 1 to 10 ° C, more preferably 2 to 5 ° C. Things. Soy milk powder of the present invention
The soymilk pack obtained by the method for producing
More preferably, by storing at a low temperature in a temperature range of 2 to 5 ° C., the dissolved oxygen in the soy milk and the mixed oxygen mixed in the container are not more than 5 ppm for 1 round from production, and 2 ppm or less for 3 rounds from production, At substantially 0 ppm, the taste, umami and flavor, that is, the quality can be preserved for one month from the production without deteriorating the quality.

Here, the soymilk produced by the method of the present invention is obtained.
Pack containers for enclosing soy milk can be used for foodstuffs that are not harmful even at a high temperature of 50 to 99 ° C. or a low temperature of 1 to 10 ° C.
Although there is no particular limitation, those which do not allow oxygen to pass therethrough, such as antibacterial pack containers, are preferable, and examples thereof include polyolefin resin containers and bags, and pack containers and bags coated with these resin films, and vinyl containers. be able to. The soymilk pack obtained by the method for producing a soymilk pack of the present invention can be stored for a long period of time, and the capacity of the container is easy to transport and easy. It can be provided as a delicious tofu raw material without breeding of bacteria and nests caused by dissolved oxygen, or as a delicious soy milk drink that can be consumed as it is, and can also be stored in home and commercial refrigerators, even to manufacturers specializing in manufacturing .

The soymilk and soymilk pack according to the first and second aspects of the present invention are provided in a tofu production system to which the method for producing tofu according to the third aspect of the present invention described below is applied. It can be manufactured by a pack manufacturing method. FIG. 1 is a schematic explanatory view of a tofu production system to which the method for producing soymilk, soymilk pack and tofu of the first , second and third aspects of the present invention is applied. First, in the tofu manufacturing system of the present invention, the present invention first
The method for producing soymilk according to the embodiment is performed. In this method for producing soymilk, first, soybean as a raw material is immersed in water for a predetermined time to swell the soybean. Next, the obtained swollen soybean is ground.
Here, the method and means for grinding the swollen soybeans are not particularly limited, and a conventionally known grinding method and means may be used. Here, the soybeans soaked in water are ground, but the present invention is not limited to this, and soybeans that have been ground while dry may be soaked in water to swell.

The milled soybean thus obtained is preferably
Boiling with superheated steam of deoxygenated water substantially free of oxygen to extract soy protein without losing umami or flavor, and high-quality gou containing the extracted soy protein Get. By the way, ordinary water is 8 ~ 1
Since it contains 0 ppm of oxygen, it is preferable to produce steam with water from which oxygen has been removed as much as possible. Here, such high-quality go can be continuously produced for the first time by using the novel kettle for producing go shown in FIGS. Here,
As the raw material of go to be poured into the kettle for producing go, swollen ground soybean is used as it is, but the present invention is not limited to this.
The swollen and ground soybeans may be pre-heated in advance to facilitate the extraction of soybean protein in a cooking pot for go production to facilitate boiling, or to mix dry and ground or ground soybeans with water. Without swelling, the mixture may be immediately poured into a boiler for kure production.

Here, the supply temperature of the deoxygenated superheated steam used for boiling the gou raw material is not particularly limited as long as the soybean protein can be extracted. If you want to put out soybeans, the temperature should be 150-190 ° C.
The temperature is preferably from 80 to 190 ° C. However, if the temperature is too high, the extracted soybean protein may be degraded. In the case of ordinary boiling, the temperature of the steam is 110 to 1
The temperature is preferably set to 20 ° C., and may be appropriately set according to the state and taste of soybeans. The supply pressure of the deoxygenated superheated steam is
There is no particular limitation as long as the soybeans can be boiled evenly, but for efficient operation, it is preferably 5 to 7 kg / cm ² , for example. Thus, a high-quality go can be uniformly and sufficiently boiled evenly and sufficiently by using the novel kettle for producing go. The novel kettle for kure production used in the boiling step of the present invention will be described later.

The go thus obtained using the novel kure-making kettle is poured out of the kure-manufactured kettle at a high temperature of 90 to 99 ° C.
For example, in a temperature range of 80 to 95 ° C., preferably in a deoxygenated state, okara, which is a solid component, is separated and the first component of the present invention is obtained.
The soymilk produced according to the production method of the embodiment, that is, the dissolved oxygen is 5 ppm or less, preferably substantially 0 ppm.
It is possible to produce soy milk in which soy protein which is ppm (containing no dissolved oxygen) is suspended. Here, the separation method and means used in the separation step of separating solid okara from the high-quality gou obtained in the present invention are not particularly limited, and conventionally known separation methods and means and filtration methods and Although a means can be used, it is preferable to perform the reaction in a deoxygenated environment containing substantially no oxygen.

The soymilk thus obtained has a very low or substantially no dissolved oxygen content even without heat treatment such as high-temperature sterilization, so that it can be stored for a long time without proliferation of bacteria. In addition, there is no deterioration in the taste and flavor of soy milk, and the freshness of soy milk is not lost. Furthermore, the concentration of the soy milk thus obtained is higher than before, even without heat treatment such as concentration treatment.
While it is about 12%, it reaches 13 to 16%. The method for producing soymilk according to the first aspect of the present invention is basically configured as described above.

Next, a method for producing a soymilk pack according to the second embodiment of the present invention will be described. In the method for producing a soymilk pack of this embodiment, soymilk is produced according to the method for producing soymilk of the first aspect of the present invention described above. Therefore, the description of the process for producing soymilk is omitted. The soymilk produced according to the method for producing soymilk of the first aspect of the present invention is not mixed with heat treatment such as high-temperature sterilization treatment or concentration treatment and cooling treatment, and is preferably mixed in a pack container at a temperature of 80 to 95 ° C. Oxygen is preferably encapsulated in a substantially oxygen-free deoxygenated environment. Thus, a soymilk pack can be manufactured according to the method for manufacturing a soymilk pack of the second aspect of the present invention. In addition, the soymilk pack obtained in this manner is soymilk enclosed in a container under an oxygen-containing environment, and even if bacteria are mixed therein, the temperature of the soymilk inside the pack container immediately after the enclosure is 80 to 95. Because of the high temperature of 100 ° C., the paste is pasteurized at high temperature, and even if the paste is not completely pasteurized and remains, the content of dissolved oxygen in the soymilk pack and mixed oxygen at the time of encapsulation is extremely small or substantially zero. Therefore, bacteria cannot propagate. Therefore,
Such a soymilk pack can be stored for a long time.

In the method for producing a soymilk pack according to the second aspect of the present invention, immediately after soymilk is sealed in the pack container, it is cooled, preferably quenched, and cooled to 1 ° C to 10 ° C or less, more preferably 1 ° C to 10 ° C. It is good to store at a temperature of -5 ° C, more preferably 2-5 ° C. By doing so, even if there are bacteria in the soymilk in the soymilk pack that have not been sterilized even by high-temperature encapsulation, they are pasteurized during low-temperature storage and remain unpasteurized. Nor can they reproduce or be active due to low or substantially absent dissolved and entrained oxygen. Therefore,
The soymilk pack obtained in the present invention can be stored for a long time. In this way, a soymilk pack that can be stored for a long period of time, can be distributed and transported according to the use of a home, a restaurant, or a professional tofu manufacturer, and can be easily stored can be manufactured. The method for producing a soymilk pack according to the second aspect of the present invention is basically configured as described above.

Next, a method for producing tofu according to the third embodiment of the present invention will be described. In the method for producing tofu of the present embodiment, soymilk is produced according to the method for producing soymilk of the first aspect of the present invention described above, and the soymilk pack is produced according to the method for producing a soymilk pack of the second aspect of the present invention described above. Is manufactured. Therefore, the description of the steps for manufacturing the soymilk and the steps for manufacturing the soymilk pack will be omitted. The soymilk produced according to the method for producing soymilk of the first aspect of the present invention and optionally stored at a low temperature is directly put into an insulating container for tofu production of a solution heating tofu production apparatus, or the second aspect of the present invention. The soymilk pack manufactured and distributed according to the manufacturing method of the soymilk pack of the embodiment, and stored at a low temperature as required, is opened, and the soymilk inside is placed in an insulating container for tofu manufacturing. Subsequently, an appropriate amount of a coagulant, preferably calcium chloride or bittern (bitter) containing the same as a main component, is added to the soymilk in the insulating container for producing tofu and mixed well. After sufficiently mixing both, a non-corrosive electrode of a solution heating tofu manufacturing apparatus is placed on a mixed solution of a coagulant and soy milk on both sides of the insulating container for manufacturing tofu. Next, a phase-wave current is applied between the non-corrosive electrodes from the power supply of the solution-heated tofu manufacturing apparatus under conditions that do not cause electrolysis of the mixed solution of both, and the mixed solution is heated to solidify the soybean protein. Can produce tofu. An insulated container for producing tofu, a non-corrosive electrode, and a solution-heated tofu producing apparatus having a power source used in a process for coagulating soy milk will be described later.

In this embodiment, it is preferable to put cooled and low-temperature soymilk in the insulating container for producing tofu. The reason is that the soymilk produced by the method for producing soymilk of the present invention is:
This is because if the temperature is high, the coagulation with the coagulant and the coagulation reaction are fast and the bittern cannot be uniformly mixed with all the soymilk in the container because the soymilk is of high quality without unevenness. Soy milk of the present invention
The mixing amount of soymilk and bittern manufactured by the method of (1) is not particularly limited, and may be a conventional mixing amount. For example, at a soymilk concentration of 12 to 15%, it is preferable to mix about 3 to 4% bittern as the amount of magnesium chloride. Further, as for the heating temperature and time, if the initial temperature of soymilk is about 10 ° C., the required heating temperature is 75 to 90 ° C., so that the soymilk can be coagulated in about 15 minutes to produce tofu.

Thus, in the method for producing tofu of the third embodiment of the present invention, the method for producing soymilk of the present invention and the soymilk
By using high-quality soymilk and soymilk packs obtained by the pack manufacturing method, it is easy and quick for amateurs, not only to tofu manufacturers, but also to ordinary households and restaurants, fresh and delicious taste and flavor And good texture, no nest,
High-quality tofu that is mellow and water-retentive can be easily produced, and hot freshly-made tofu can be provided to a dining table. The tofu thus obtained, even if made by an amateur, has very little or substantially no dissolved oxygen, so that no nests can be formed. Here, in order to coagulate the soy milk, an insulated container for producing tofu, a non-corrosive electrode, and a solution heating tofu producing apparatus having a power supply are used. However, the present invention is not limited to this, and a conventional method is used. Instead of a method of heating from the outside, any heating method may be used as long as it directly heats a mixed solution of soymilk and a coagulant in a container, for example, an electromagnetic heating method or a high-frequency heating method can be applied. is there. The method for producing tofu of the third aspect of the present invention is basically configured as described above.

Next, a description will be given of a novel kettle for kure production used in the boiling step of the first , second and third soymilk, soymilk pack and tofu production method of the present invention. FIG. 2 is a diagrammatic front view of an embodiment of a boiling pot for producing gou applied to the boiling step of the present invention. Here, a vertically installed kettle for kure production will be described as a representative example, but the present invention is not limited to this.

The boiler 10 for kure production shown in FIG. 2 is composed of a vertically disposed cylindrical boiler body 12 and a boiler body 12.
Steam injection pipe 14 mounted upright at the lower center of the inside
(Or 15), an annular water-cooling jacket 16 attached to the upper outer periphery of the boiling pot body 12 as cooling means,
An orifice plate 18 provided inside the boiling kettle body 12 between the steam injection pipe 14 (or 15) and the water-cooled jacket 16, and a superheated steam provided outside the boiling pot main body 12 and provided to the steam injection pipe 14 (or 15). And steam generating means 20 for supplying steam. Here, the cooking pot 1 for kure production shown in FIG.
Numeral 0 indicates that various steam injection tubes can be exchangeably attached. For example, a steam injection tube 14 having a structure shown in FIG. 4 and a steam injection tube 15 having a structure shown in FIG. The other steam injection pipes can be replaced and used for various purposes such as main cooking, additional cooking, and other boiling. Hereinafter, first, the cooking pot 10 shown in FIG. 3 to which the steam injection pipe 14 shown in FIG. 4 is applied will be described.

FIG. 3 is a diagrammatic vertical sectional view of the cooking pot 10 for producing gou shown in FIG. In FIGS. 2 and 3, the boiling pot main body 12 uses a steam S (see FIGS. 5 and 6) injected from a steam injection pipe 14 to supply a raw material G of go and a heated product thereof (hereinafter, referred to as a heated product).
It is made of cylindrical stainless steel pipes, both ends of which are hemispherically closed, and the raw material of Kure or its heated material is fed into the bottom of the hemisphere. An inlet 22 and a spout 24 for go are provided at the top of the hemisphere. After the steam injected from the steam injection pipe 14 boils the raw material G of the go, the inside of the boiling pot main body 12 is cooled by the upper water-cooling jacket 16 and decompressed by liquefaction and condensation. As described above, the lower part in the boiling pot body 12 is fluidized by the steam injected from the steam injection pipe 14 in the circumferential direction, and the upper part is decompressed by cooling and condensing, thereby continuously injecting the raw material of go. Flows while being boiled from the lower inlet 22 to the upper outlet 24 and smoothly spirally ascends. Thus, the sufficiently and uniformly boiled go can be continuously and smoothly poured out from the spout 24.

The steam injection tube 14 is used to boil the raw material G of the go which has been injected from the inlet 22 in the boiling kettle body 12 and to rotate and move the inside of the boiling kettle body 12, that is, to heat the raw material G spirally. In order to discharge steam into the boiling pot main body 12, in the illustrated example, it is formed of a stainless steel pipe which is attached to the lower side of the boiling pot main body 12 upright to the center. As shown in FIG.
The upper end of the steam injection pipe 14 is closed, and a plurality of injection ports 26 and 28 are respectively formed on the same straight line extending in the vertical direction of the steam injection pipe 14.

As shown in FIG. 5, near the left side in the figure of the injection port 26 at the lower part of the steam injection pipe 14, the steam S injected from the injection port 26 has a direction inclined from the radial direction to the right side in the figure, for example. A lower deflecting plate 30 for changing the direction of the steam jet so as to be tangentially rightward is attached. The lower deflecting plate 30 has a configuration in which the left side portion is attached near the left side of the injection port 28 in the drawing and obliquely at a position close to the lower injection port 26, and tangentially in the illustrated example. Has become. On the other hand, as shown in FIG. 6, near the upper injection port 28 on the right side in the drawing of the upper injection port 28 of the steam injection pipe 14, the upper deflection port 28 is inclined obliquely at a position close to the upper injection port 28, in the illustrated example, so as to cover in a tangential direction. The plate 32 is attached at the right side thereof. As a result, the upper deflection plate 32 deflects the direction of the steam jet so that the steam S injected from the injection port 28 is inclined from the radial direction to the left in the drawing, for example, toward the tangential left side.

In this manner, the lower deflection plate 30 and the upper deflection plate 32 which are attached to the steam injection pipe 14 at a tilt in the opposite direction, allow the injection from the injection ports 26 and 28 in the upper half and the lower half of the steam injection pipe 14 respectively. The direction of the steam injection can be the opposite circumferential direction. as a result,
In the cooker 10 of the illustrated example, the steam S injected from the injection port 28 of the steam injection pipe 14 can be brought into sufficient and uniform contact with the raw material G of go, and the steam heat can be sufficiently transmitted. The raw material G is boiled uniformly and sufficiently. Therefore,
The temperature of all the steam S that has reached the upper portion of the boiling pot body 12 is sufficiently reduced, and a part or all of the steam S can be liquefied and condensed. The residual steam S as residual steam can be almost eliminated. 2, 3 and 4
As shown in FIG. 3, the lower end of the steam injection pipe 14 is also closed.
Is connected. The steam supply pipe 34 is connected to the boiling kettle main body 12.
Is fixed to a mounting portion 36 having a steam supply port 36a at a lower portion of the boiler so as to extend through the boiling kettle body 12 to the outside. A steam supply pipe 34 extending outside the boiling pot main body 12 is connected to steam generation means 20 such as a boiler that generates superheated steam.

The water-cooling jacket 16 functions to sufficiently boil the gou raw material to turn it into go, thereby sufficiently liquefying and condensing the steam S whose temperature has fallen, thereby lowering the pressure at the upper portion of the boiling pot body 12, preferably It is a reduced-pressure atmosphere, which is attached to the outer peripheral wall at the top of the boiling pot main body 12 and has an annular shape.
8, the annular cooling chamber 38 can be filled with cold water W, and a cooling water outlet 40 and a cooling water inlet 42 are provided on the upper and lower sides of the water cooling jacket 16, respectively. . By providing the water-cooling jacket 16 in this manner, the steam which has reached the upper portion of the boiling pot body 12 and whose temperature has dropped can be sufficiently liquefied and condensed. Even when it reaches the upper part, it can be sufficiently cooled and liquefied and condensed, so that high-temperature residual steam accumulates in the upper part of the boiling pot body 12 as it is, as in a conventional boiling pot, and increases the pressure on the upper part of the boiling pot body 12, and The raw material is extruded more than necessary into the outlet 24 of the boiling kettle body 12, so that the adverse effect of the residual steam that the feeding of the go raw material in the boiling kettle body 12 cannot be properly controlled can be eliminated. There is no uneven cooking.

The orifice plate 18 prevents the steam whose temperature has reached the upper portion of the boiling pot main body 12 from dropping to the spout port 24, prevents the steam from staying therein, sufficiently cools the water with the water cooling jacket 16, and reduces the temperature of the steam. And the remaining steam is sufficiently liquefied and condensed, and the go is brought into contact with the upper inner wall surface of the boiling pot body 12 cooled by the water cooling jacket 16 for efficient cooling. It is provided near the lower end of the mounting part,
In the peripheral portion, four orifices (openings) 18a in the illustrated example
Are formed. Thus, even if residual steam reaching the upper portion of the boiling pot main body 12 remains at a high temperature having a calorific value, not only the steam whose temperature has decreased but also the residual steam and the boiled go will be both present. , Orifice plate 18
And stays below the orifice plate 18 for a predetermined time and is sufficiently cooled by the water cooling jacket 16. As a result, most, and preferably all, of the residual vapor, if any, is liquefied and condensed. On the other hand, the boiled go is stopped from rising by the orifice plate 18 and passes through the orifice 18a around the orifice plate 18. As a result, Kure passed through the orifice 18a,
Since it is forcibly brought into contact with the inner cooling wall surface of the boiling pot body 12, not only is it cooled efficiently, but even if unliquefied steam is contained in the go, the unliquefied steam is immediately liquefied. Condense. Therefore, the steam in the boiling pot main body 12 does not flow through the spout 24.

The steam generating means 20 is for generating superheated steam to be supplied to the steam injection pipe 14 installed in the boiling pot body 12, and is not particularly limited, and a conventionally known boiler or the like can be used. However, preferably, the steam injection pipe 1
In order to make the superheated steam supplied to 4 into superheated steam preferably containing substantially no oxygen (hereinafter referred to as deoxygenated superheated steam), it is preferable to have a deoxygenating means 44.
In the illustrated example, by providing the steam generating means 20 with the deoxidizing means 44, the deoxidized superheated steam is supplied to the steam injection pipe 14 and injected from the plurality of injection ports 26 and 28 into the boiling pot body 12. Can be. Therefore, the raw material of go in the boiling pot main body 12 can be boiled by the deoxidized superheated steam, and the raw material of go can be boiled without being oxidized. Therefore, oxygen dissolved in the obtained gou liquid component can be reduced to the utmost. As a result, the dissolved oxygen in the soymilk obtained by separating the solid component (okara) from the thus-obtained gou can be extremely small, preferably substantially eliminated, and the soymilk can be freshened in a fresh state more than before. It can be stored for a long time.

In the illustrated example, the deoxidizing means 44 provided in the steam generating means 20 is not particularly limited as long as it is preferably made substantially free of oxygen.
In order to remove oxygen dissolved in the water supplied to the steam generator of the steam generator 20 as well as the means for reducing the pressure to prevent air and oxygen from entering the steam generator of the steam generator 20. The pressure may be reduced in advance, or a means for deoxygenating by heating under reduced pressure may be used, or a dissolved oxygen may be removed by adding an oxygen scavenger to water supplied to the steam generating unit, In addition, a conventionally known deoxidizing means may be used, or a conventionally known deoxidizing method may be performed.

The cooker of the illustrated example is basically constructed as described above. The operation of the cooker of the illustrated example and the boiling step of the method for producing soymilk of the present invention will be described below with reference to FIGS. A description will be given with reference to the boiler for kure production shown below. First, the steam generating means 2
When the deoxygenated superheated steam is supplied to the steam injection pipe 14 from 0, the steam injected in the radial direction from the steam injection port 26 in the lower part of the steam injection pipe 14 is left inside the boiling pot body 12 by the lower deflection plate 30. Is deflected in the circumferential direction around the
It works so that it goes around the rear side. On the other hand, the steam injection pipe 1
In the upper part of 4, the steam injected in the radial direction from the steam injection port 28 is deflected clockwise in the boiling pot body 12 by the upper deflecting plate 32 and operates so as to wrap around the rear side of the injection port 28. I do.

At this time, the injection port 2 at the bottom of
2 is injected from a plurality of injection ports 26 and 28 of the steam injection pipe 14 by a supply pump (not shown) or the like, and the steam is deflected rightward in FIG. The raw material of the go around the lower part of the steam injection pipe 14 is moved in the counterclockwise circumferential direction by the steam deflected to the left in the figure by the upper deflecting plate 32 so that the raw material of the go around the upper part of the steam injector 14 is removed. The raw material can be moved in a clockwise circumferential direction. In the portion where the new steam is injected from the injection ports 26 and 28, the raw material portion of go which is not in contact with the previously injected steam moves continuously one after another and has high heat energy and high kinetic energy. Contact with new steam. Thus,
Since the steam rises spirally in the boiling pot body 12,
It stays in the boiling pot main body 12 for a long time while uniformly contacting the raw material of go. At the same time, around the upper and lower intermediate portions of the steam injection pipe 14, the gou raw material becomes convection moving in opposite circumferential directions at the upper and lower parts of the steam injection pipe 14.

Here, the steam injection pipe 1 in the boiling pot body 12
The raw material of kure moving counterclockwise at the lower part of 4 is pushed up by a supply pump or the like (not shown), and is turned in a clockwise direction to form a complicated turbulent flow, so that the steam comes into better contact with the raw material of go. As a result, the heat of the steam is uniformly and sufficiently transmitted to the raw material of go, and the steam is taken away by the raw material of go and liquefied and condensed from the gas to reduce its volume.
Decrease pressure inside. As a result, the raw material of Kure is not pushed out of the spout 24 more than necessary due to the pressure in the boiling pot main body 12, and the raw material of Kure is heated so as to prevent uneven cooking.

Subsequently, at the upper part of the boiling pot main body 12, go and boil and the residual steam boiled by the orifice plate 18 (the steam whose temperature has been reduced may include the steam which remains at a high temperature) hinder its rise. The liquid is temporarily retained, and liquefaction and condensation of the residual vapor is promoted. On the other hand, the residual steam retained by the orifice plate 18 is forcibly cooled by cold water flowing in the annular cooling chamber 38 of the water cooling jacket 16, liquefied and condensed from gas to reduce its volume, and the pressure in the upper part of the boiling pot body 12 is reduced. Lower. On the other hand, the go that passes through the orifice 18a in the peripheral portion of the orifice plate 18 is forcibly brought into contact with the inner wall surface of the boiling pot body 12 cooled by the annular cooling chamber 38 of the water cooling jacket 16, so that it is efficiently cooled. Thus, the go is not pushed out of the spout 24 more than necessary due to the pressure of the residual steam in the boiling pot main body 12.

The go thus obtained is uniformly and sufficiently boiled by the deoxygenated superheated steam, so that there is no uneven cooking, no oxidation, and very little or substantially no dissolved oxygen. It is high quality Wu. By separating okara from such high-quality soybean milk, it is possible to obtain very fresh soymilk having a higher concentration than before and having very little or substantially no dissolved oxygen. Since the soy milk thus obtained has substantially no dissolved oxygen, the period in which the growth of bacteria can be suppressed as much as possible and the freshness can be maintained is extremely longer than before, and thus, the deterioration of the taste and flavor is longer than before. Can be prevented and can be stored for a longer time than before.

The steam injection pipe 14 shown in FIG. 4 has two deflecting plates 30 and 32 for deflecting the flow directions of the steam injected from the lower and upper steam injection ports 26 and 28 in opposite circumferential directions, respectively. However, the present invention is not limited to this, and the flow direction of the steam injected from the steam injection pipe and the means therefor may be any.

For example, the flow direction of the steam injected from the plurality of steam injection ports may be deflected in the same circumferential direction by one deflecting plate, or may be deflected in the opposite circumferential direction by using three or more deflecting plates. May be deflected. In addition, one deflection plate and 2
The position at which a plurality of steam injection ports corresponding to each of the plurality of deflection plates is provided is not limited to the case where the plurality of steam injection ports are aligned on the same straight line with respect to each deflection plate. Alternatively, for each deflection plate or for each injection port, a predetermined angle in the circumferential direction of the steam injection pipe, for example,
The positions may be shifted by 90 ° or 180 °, and the installation intervals may be uniform or completely random. Of course, regardless of the flow direction of the injected steam,
One deflecting plate may be provided for each injection port, or one deflecting plate may be provided for a plurality of injection ports having the same flow direction. Further, the deflection plate used here is not limited to the flat plate in the illustrated example, and a part or all of the deflection plate may be curved in the circumferential direction of the cooking pot main body 12. Further, the flow direction of the steam by the deflecting plate is not completely limited to the circumferential direction, and may be inclined upward or downward. Further, it is preferable to provide deflecting plates at all the injection ports of the steam injection pipe, but there may be some injection ports without deflecting plates. Further, the direction of the injection port formed in the steam injection pipe is not limited to the radial direction, and may be inclined. Further, the number and size of the injection ports provided in one steam injection pipe are not particularly limited, and may be appropriately selected according to the characteristics of the cooking pot.

FIG. 8 shows a steam injection pipe 15 having one deflection plate used in the cooking pot 10 shown in FIG. The steam injection pipe 15 is provided with a plurality of injection ports 46 on the same straight line extending in the up-down direction. It is configured to be attached so as to cover in the direction. In the embodiment shown in FIG. 8, the deflecting plate 48 deflects the direction of the steam jet so that the steam injected from the injection port 46 is inclined from the radial direction to the right side in the figure, for example, to the tangential right side. As a result, the steam injected from the injection port 46 is deflected by the deflecting plate 48 in a direction inclined from the radial direction to the right side in the drawing, and flows in the boiling pot main body 12 in the counterclockwise circumferential direction.

When the steam injection pipe 15 shown in FIG. 8 is attached instead of the steam injection pipe 14 shown in FIG.
When the raw material of go is injected from a lower inlet 2 by a supply pump or the like, the steam deflected by the deflecting plate 48 injects the surrounding raw material in a counterclockwise direction above and below the steam injection pipe 15. Moved in the circumferential direction, as described above, spirally rises inside the boiling pot body 12 together with the raw material of go. For this reason, as described above, the steam uniformly contacts the raw material of go and stays in the boiling pot main body 12 for a longer time, and the steam heat is uniformly and sufficiently transmitted to the raw material of go, losing heat energy, and The volume is reduced by liquefaction and condensation, and the pressure in the boiling pot body 12 is reduced. As a result, as described above, the raw material of go is suppressed from being pushed out more than necessary from the spout 24 of the main body 12 of the boiling pot by the pressure in the boiling pot body 12, so that the raw material of go is not unevenly cooked. Heated. Such a steam injection pipe 15 has one circle as compared with the steam injection pipe 14 shown in FIG. It is performed gently in the circumferential direction. For this reason, the cooking pot 10 having the steam injection pipe 14 shown in FIG. 4 is preferably used for main cooking, and the cooking pot 10 having the steam injection pipe 15 shown in FIG. 8 is used for additional cooking. However, the present invention is not limited to this, and the steam injection pipe 14 may be used for additional cooking, or the steam injection pipe 15
May be used for main cooking.

In the illustrated cooking pot 10 for kure production, means for inclining the jetting direction of the steam injected from the injection ports 26, 28, 46 of the steam injection pipes 14, 15 in the circumferential direction inside the cooking pot body 12 is shown. Although the deflecting plates 30, 32, and 46 attached at a position close to the injection port are used in the present invention, the invention is not limited to this, and the injection direction of the steam is set to the circumferential direction in the cooking pot main body 12. Any means may be used as long as it is possible. For example, a cap may be put on the injection port, a nozzle may be attached to the injection port, or a steam injection pipe may be used in order to make the steam injection direction be the circumferential direction in the cooking pot main body 12. Alternatively, a thick member may be used, and the steam injection pipe itself may be obliquely perforated. In addition, as described above, the injection port 2 of the steam injection pipes 14 and 15
The injection direction of the steam injected from 6, 28, and 46 is the circumferential direction in the boiling kettle body 12, but the direction is not limited and may be either clockwise or counterclockwise. The direction may be deflected from clockwise to counterclockwise or vice versa for each or every few orifices, or may be set randomly without any regularity.

In the illustrated cooking pot 10 for producing go, one steam injection pipe 14 or 15 is used as a steam injection pipe, but the present invention is not limited to this, and two or more steam injection pipes are used. A tube may be used. Further, the shape of the steam injection tube used in the present invention is preferably a cylindrical tube in the illustrated example, but is not limited thereto, and may be an elliptical tube, a square tube, a deformed tube, or the like, The size is not particularly limited. In the illustrated cooking pot 10 for producing go, the cooling means is provided with the upper water cooling jacket 16 of the boiling pot body 12, but the present invention is not limited to this, and the cooling means itself may not be provided. When the cooling means is provided, a conventionally known cooling means may be used.
A spiral pipe may be wound around the upper part of the pipe, and cold water such as well water may be supplied to the pipe by a pump or the like. Further, the cooling medium used for the cooling means is not limited to cold water, and any conventionally known refrigerant may be used.

In the illustrated cooking pot 10 for producing go, a single orifice plate 18 having an orifice 18a around its periphery is attached as an orifice plate for temporarily retaining steam and boiled go. Is not limited to this, the orifice plate may not be used at all, two or more orifice plates may be used, and the installation position, number, size, and shape of the orifices of each orifice plate are also particularly limited. The target may be set appropriately according to the capacity and characteristics of the cooking pot. In the illustrated cooking pot 10 for kure production, the steam generating means 20 provided with the deoxidizing means 44 is used as the steam generating means 20, but the present invention is not limited to this, and long-term storage is required. In the case of producing gou for producing soy milk that does not need to be prepared, the deoxidizing means 44 may not necessarily be provided, and the steam generating means 20 such as a conventionally known boiler without the deoxidizing means 44 may be used. Is also good. Of course, when producing soymilk that can be stored in a fresh state for a long period of time, the steam generating means 20 needs to include the deoxidizing means 44. Wu manufacturing caldron 10 of the illustrated example, usually used by connecting four or more Wu manufacturing caldron 10 similar in series, in combination with caldron different structures caldron this with other May be used. Using the boiler described above, the dissolved oxygen in the soymilk obtained by filtering the boiled gou with the superheated steam (120 ° C., 5 kg) of water deoxygenated by decompression and reduced pressure is used to inspect the dissolved oxygen in the soymilk designated by the Minister of Health and Welfare (Ministry of Health and Welfare of Health and Welfare) (No. 923) (Address: 3-5-11, Shirakihara, Onojo-shi, Fukuoka) Measured at the request of the Japan Environmental Health Center. As a result, the dissolved oxygen in the soymilk was 1.4 ppm on average. When this was sealed in a polyethylene bag under a normal environment, there was no change even after 3 weeks. The tofu made in this way did not nest even when warmed, and was smooth.

Next, an apparatus for producing a solution-heated tofu used in the coagulation step of soymilk in the method for producing tofu according to the third embodiment of the present invention will be described below. FIG. 9 shows the production of soymilk of the present invention.
1 is a schematic cross-sectional view of one embodiment of a solution heating tofu manufacturing apparatus applied to a coagulation step of soy milk manufactured by a method . The present invention is not limited to this. The solution heating tofu manufacturing apparatus 50 shown in the figure is used in a step of coagulating soy milk in order to manufacture tofu, and includes a tofu manufacturing insulating container 52 for a mixed solution M of soy milk and a coagulant. And two non-corrosive electrodes 54 for applying a current to the mixture M of soymilk and coagulant in the tofu-producing insulating container 52, and phase wave currents applied to these two non-corrosive electrodes 54. And a power source 56 for applying a voltage. Insulated container 52 for tofu production
Is an insulating container made of a synthetic resin for adding soymilk, mixing a coagulant such as bittern, and coagulating a mixed solution M of soymilk and coagulant to produce tofu. Here, the material of the container 52 may be any material as long as it has resistance to a temperature of 75 to 90 ° C. and is insulative, and examples thereof include an insulating synthetic resin such as Duracon. it can. Further, the container 52 in the illustrated example has a rectangular cross section, but the present invention is not limited to this, and may have any shape.

The non-corrosive electrode 54 is immersed in a mixed solution M of soymilk and a coagulant in the insulating container 52 for producing tofu, and a current is applied to the mixed solution M to cause the mixed solution M itself to generate heat. And are plate-like electrodes arranged along the inner wall surfaces on both sides of the insulating container 52 for producing tofu. Here, the electrode 54
If the electrode plate is corroded by electricity when power is supplied to the electrode, dirt due to the electrode plate corrosion, for example, black spots, is formed on the produced tofu. For this reason, the plate-shaped electrode 54 needs to be made of a material that does not cause corrosion even when it is immersed in a mixed solution M of soymilk and a coagulant. An electrode made of a material may be used. For example, as an electrode material to be used, a titanium steel material, a titanium material and the like can be mentioned. The power supply 56 is a phase wave current power supply for applying a phase wave current to the two non-corrosive electrodes 54. Here, when soymilk is electrolyzed by the phase wave current applied to the plate-like electrode 54, soybean protein does not aggregate, does not coagulate, and it becomes impossible to produce tofu. , It is necessary to apply a phase wave current. This condition is, for example, that the plate-like electrode 54
Can also be set by limiting the amount of current per unit area of soy milk that falls on
A / cm ² or less is preferable. When setting the upper limit of the current in this way, in order to prevent an excessive current due to a change in electric resistance due to heating, to keep the current below the upper limit current, it is necessary to use a constant current device for the phase wave power device. preferable.

In the method for producing tofu according to the third aspect of the present invention, since the solution heating tofu producing apparatus 50 is used in the coagulation step of soymilk, the method for producing soymilk according to the first aspect of the present invention is used.
Of the soy milk to be produced or the soy milk pack of the second aspect of the present invention.
By using high-quality soymilk as a raw material, such as soymilk enclosed in a soymilk pack obtained by the manufacturing method , there is no need for any highly specialized technology, that is, a general person who does not have expert skills in tofu production Whether at home or in a restaurant, high-quality tofu with no nest, rich in water retention, taste, aroma and flavor can be produced in a short time. Since the solution-heated tofu manufacturing apparatus 50 used here can achieve a uniform temperature rise without vibration, the soybean protein in the soymilk can be tightly bound, and nestless and elastic tofu can be manufactured. The coagulant used in the present invention is not particularly limited, and examples thereof include calcium chloride, bitter (bitter) mainly composed of calcium chloride, calcium sulfate, and the like.
Calcium chloride, which can bring out the flavor and sweetness of soybean to tofu, or bittern containing this as a main component is preferred.
The solution-heated tofu production apparatus used in the coagulation step of soymilk in the method for producing tofu of the third aspect of the present invention is basically configured as described above.

The method for producing soymilk and soymilk pack according to the present invention and the method for producing tofu using them are as follows:
Although various embodiments have been described in detail, the present invention is not limited to the above embodiments, and various improvements and design changes may be made without departing from the gist of the present invention. Of course.

[0058]

As described in detail above, by producing Therefore soymilk to a first aspect of the present invention, the solids from Wu high quality without cooking irregularities obtained using the novel caldron Obtained separately, without high-temperature sterilization, substantially free of dissolved or contaminated oxygen, and can be stored without bacterial proliferation while maintaining the sweet taste, aroma, flavor and freshness of soymilk In addition, it is possible to provide a high-quality soymilk that is not deteriorated by storage and can be used not only as a raw material for high-quality tofu but also as a beverage. Further, to produce the thus soybean milk pack to a second aspect of the present invention
By, enables such long-term storage encapsulating high quality soy milk, is easy to handle, an effect that also homes to restaurants in professional tofu production can provide deliverable soybean milk pack Play.

Further, according to the first and second aspects of the present invention, it is possible to stably and surely produce such a high-quality soymilk and a soymilk pack enclosing such a high-quality soymilk. Play. Further, according to the third aspect of the present invention, using such high-quality soymilk and soymilk pack, not only to a specialist in the production of tofu, but also for amateurs at home and in restaurants, easily and quickly, It is easy to produce high-quality tofu that is fresh, delicious, tasteful, flavorful, and texture-free, has no nest, is round and has good water retention, and can provide hot freshly made tofu to the table. Play.

[Brief description of the drawings]

FIG. 1 is a flowchart showing an example of a flow of a tofu production system to which a method for producing tofu according to the present invention is applied.

FIG. 2 is a diagrammatic front view of one embodiment of a boiling pot used in a boiling step in the method for producing soymilk according to the present invention.

FIG. 3 is a schematic longitudinal sectional view of the cooking pot shown in FIG. 2;

FIG. 4 is a front view of a steam injection tube used in the cooking pot shown in FIG.

5 is a view of the steam injection pipe shown in FIG. 4 taken along the line III-III.

6 is a view of the steam injection pipe shown in FIG. 4 taken along the line IV-IV.

FIG. 7 is a view taken along line VI-VI of the cooking pot shown in FIG.

FIG. 8 is a front view of another embodiment of the steam injection pipe used in the cooking pot shown in FIG. 2;

FIG. 9 is a diagrammatic cross-sectional view of one embodiment of a solution heating tofu manufacturing apparatus used in a coagulation step of soy milk in the method for manufacturing tofu according to the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 10 Boiler for kure production 12 Boiling kettle main body 14, 15 Steam injection tube 16 Water cooling jacket 18 Orifice plate 18a Orifice 20 Steam generating means 22 Inlet 24 Injection port 26, 28, 46 Injection port 30 Lower deflection plate 32 Upper deflection plate 34 Steam supply pipe 36 Attachment part 36a Steam supply port 38 Annular cooling chamber 40 Cooling water inlet 42 Cooling water outlet 44 Deoxidizing means 48 Deflector 50 Solution heating tofu manufacturing device 52 Tofu manufacturing insulating container 54 Between non-corrosive electrodes 56 Phase wave current power supply G Raw material of Kure S Steam W Cold water M Mixture of soymilk and coagulant

──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Yukio Nagata 89-1 Umeman-cho, Kurume-shi, Fukuoka Pref. (56) References JP-A-62-262960 (JP, A) JP-A-6-261706 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/20 A23C 11 / Ten

Claims (12)

(57) [Claims] A soybean is immersed in water for a predetermined time, the obtained swollen soybean is ground, and the obtained ground soybean is boiled for a predetermined time with superheated steam of deoxygenated water (hereinafter referred to as deoxygenated superheated steam). To extract the soybean protein, to obtain the boiled gou containing the extracted soybean protein, and to separate the solid okara, which is a solid component in a deoxidized state without cooling, from the obtained boiled gou, , 5
A method for producing soymilk, comprising producing soymilk in which soybean protein having a concentration of not more than ppm is suspended. 2. The method for producing soy milk according to claim 1 , wherein the oxygen in the deoxygenated superheated steam and the dissolved oxygen are not contained. 3. Soybeans are immersed in water for a predetermined time, the obtained swollen soybeans are ground, and the obtained ground soybeans are boiled for a predetermined time with the deoxygenated superheated steam to extract soybean protein. Obtain the soybean protein-containing boiled gou, separate the okara that is a solid component in a deoxygenated state without cooling from the obtained boiled soybean, and suspend the soybean protein having a dissolved oxygen of 5 ppm or less. A method for producing a soymilk pack, comprising producing soymilk and encapsulating the produced soymilk in a pack container without heat treatment and cooling, preferably in a deoxygenated environment. 4. The method for producing a soymilk pack according to claim 3 , wherein after the enclosing step, the soymilk pack is cooled to 1 ° C.
A method for producing a soymilk pack, which is stored at a temperature of 10 ° C. or lower. Wherein the oxygen of said oxygen superheated steam, the dissolved oxygen and incorporation of oxygen at the time of the encapsulation method for producing a soybean milk pack according to claim 3 or 4 does not contain. 6. The soymilk produced by the method for producing soymilk according to claim 1 or 2 is placed in an insulated container for producing tofu as it is, or the soymilk pack according to claim 3 or 4 or 5 is produced. Open the manufactured soy milk pack, put the soy milk in the insulated container for tofu production, add an appropriate amount of coagulant to the soy milk in the insulated container for tofu production, mix well, Non-corrosive electrodes are installed on the mixture of the coagulant and soy milk on both sides of the non-corrosive container, and a phase wave current is applied under conditions that do not cause electrolysis of the mixture between these non-corrosive electrodes, A method for producing tofu, comprising heating the mixture to coagulate the soybean protein to produce tofu. 7. The boiling of the ground soybean with the deoxygenated superheated steam to obtain a boiled gou for producing the soymilk,
A boiler body having a cylindrical shape with an inlet provided near one end and a spout provided near the other end, both ends of which are closed, and a plurality of steam injection ports mounted in the body of the boiler, wherein the plurality of steam injection ports are boiled. It has at least one steam injection pipe provided along the longitudinal direction of the kettle body, and steam generating means, and the deoxygenated superheated steam injected from the steam jet port is arranged in a circumferential direction in the boiling pot body. Using a boiler in which the injection direction of the deoxygenated superheated steam is oblique so as to be sent, the milled soybean is injected from the injection port, and the deoxygenated superheated steam generated in the steam generation means is discharged into the steam injection pipe. The deoxygenated superheated steam is injected from the plurality of steam injection ports of the steam injection pipe and sent in a circumferential direction in the boiling pot body,
While fluidizing the ground soybeans, mixing with the deoxygenated superheated steam, stirring and boiling the ground soybeans to extract soy protein, and boiled gou containing the extracted soy protein from the spout. The method for producing tofu according to claim 6, which is performed by pouring. 8. The deoxygenated superheated steam injected from the plurality of steam injection ports of the steam injection pipe may be in the same circumferential direction in the boiling pot body or in a part and the rest of the plurality of steam injection ports. 8. The method for producing tofu according to claim 7 , wherein the tofu is sent in the same circumferential direction different from each other in the boiling pot body. Wherein said caldron further the caldron provided on the spout side of the body, according to claim 7 also <br/> having a cooling means for cooling the boiled raw materials and residual vapor of the boiling Kunishige body 9. The method for producing tofu according to item 8 . Wherein said steam generating means, tofu manufacturing method according to any one of claims 7-9 having a deoxidizing unit. Wherein said oxygen superheated steam, tofu manufacturing method according to any one of claims 7-10 is a superheated steam which does not contain oxygen. 12. The method according to claim 6 , wherein the coagulant is bitter.
12. The method for producing tofu according to any of 11 .