JP4183900B2 - Tofu manufacturing apparatus and coagulant manufacturing apparatus used in the tofu manufacturing apparatus - Google Patents

Description

【００３４】
【発明の効果】
以上に説明したように、本発明における豆腐製造装置は、好ましくは６０℃以上、更に好ましくは７０℃〜８５℃程度の温豆乳と乳化凝固剤とをポンプにより加圧状態で、且つ一定流量でスタティックミキサーに供給し、前記スタティックミキサーにより混合してパッケージに充填し、充填後にパッケージをシールした状態で熟成・冷却するか、或いは前記スタティックミキサーにより混合して豆腐用型箱に充填し、冷却後に所定の大きさに切断して水とともにパッケージに充填し、前記パッケージをシールして豆腐を製造するものである。
【００３５】
そして、前記スタティックミキサーは、センタープレートの両側に形成した第１混合室と、センタープレートの両側に配設されるサイドプレートに形成した第２混合室とを対向させ、サイドプレートに形成した開口部から前記第１及び第２混合室の間に温豆乳及び乳化凝固剤を流通させ、更にセンタープレートの一方の側面から他方の側面に流通させ、流通する間に温豆乳及び乳化凝固剤を攪拌・混合するように構成したものである。
【００３６】
従って、前記スタティックミキサーを備えた豆腐製造装置は、スタティックミキサーの分散力が強く拡散・攪拌・均一な混合が円滑に行われるので、温豆乳と乳化凝固剤を用いて豆腐を製造することができ、また高温凝固のため衛生的であり、かつ温豆乳を冷却する工程が不要になるので豆腐製造装置の簡略化と、生産コスト低減とを図ることができる。
【００３７】
また、本発明に係る凝固剤製造装置は、乳化剤を添加した必要量の食用油脂を収納した混合タンクに一定量の豆腐用凝固剤を定期的に供給し、前記食用油脂を含有した豆腐用凝固剤をポンプによって加圧状態でスタティックミキサーに供給し、前記スタティックミキサーにより混合して乳化するとともに、前記混合タンクに還流して再混合を繰り返すことにより乳化凝固剤を得るものである。
前記構成によれば、乳化剤を含有させた食用油脂、豆乳凝固剤がスタティックミキサーによって混合されながら循環するので、食用油脂や豆乳凝固剤が均一に混合した乳化凝固剤を容易に製造することができる。
【図面の簡単な説明】
【図１】本発明を適用した豆腐製造装置の第１実施形態を示す構成図である。
【図２】スタティックミキサーの構成を示す分解斜視図である。
【図３】スタティックミキサーの構成を示す断面図である。
【図４】スタティックミキサーを構成するセンタープレートの側面図である。
【図５】センタープレートの構成を示す断面図である。
【図６】スタティックミキサーを構成するサイドプレートの側面図である。
【図７】サイドプレートの構成を示す他の側面図である。
【図８】サイドプレートの構成を示す他の断面図である。
【図９】センタープレートとサイドプレートとの積層例を示す平面図である。
【図１０】センタープレートとサイドプレートとの他の積層例を示す平面図である。
【図１１】本発明を適用した豆腐製造装置の第２実施形態を示す構成図である。
【図１２】本発明を適用した凝固剤製造装置の実施形態を示す構成図である。
【符号の説明】
１ 豆腐製造装置
２ 豆乳タンク
３，７，９ パイプ
４ スタティックミキサー
５，８ ポンプ
６ 凝固剤タンク
１１ 制御弁
１２ ノズル
１３ コンベヤ
１４ パッケージ
２１ 流体通路構造体
２２ａ，２２ｂ 一対の流体継手
２３ センタープレート
２４ａ，２４ｂ サイドプレート
２６ａ，２６ｂ パイプ接続口
３３ 積層部
３４ 貫通孔
３５ 基板
３６，５２ 第１隔壁
３７，５３ 第２隔壁
３８，５４ 第３隔壁
３９，４３ 溝部
４１ａ，４１ｂ 第１混合室
４２ 係止部
４４ クリップ
４５ 段差部
４６ 流通孔
５５ａ，５５ｂ 第２混合室
５７ 豆腐用型箱
６１ 凝固剤製造装置
６３ 混合タンク
６４ 豆腐用凝固剤タンク
６５ 制御弁
６６ パイプ[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a tofu production apparatus using a static mixer (static mixing apparatus) for mixing warm soy milk and an emulsifying coagulant, and a coagulant production apparatus using the static mixer for use in the tofu production apparatus. .
[0002]
[Prior art]
The method for producing filled tofu is roughly divided into the following two types. In the first production method, GDL (gluconortalactone) or bittern (bitter juice, the main component is magnesium chloride) is mixed with cold soy milk using a mixer, and then packed into a pack, and the whole pack is heated at about 80 ° C., for example. It is a manufacturing method. The feature of the filled tofu produced by this production method is that no water is contained in the package.
The second production method is a production method in which warm soymilk is mixed with GDL or bittern using a mixer, filled in a pack, and cooled as it is. This manufacturing method can save the process of cooling and reheating soymilk, and labor, and has features such as a reduction in production cost and a reduction in production time compared to the first manufacturing method. Further, after mixing an emulsifying coagulant that is delayed in reaction with warm soymilk, it is possible to produce sanitary tofu that is not touched by hand by simply sealing and maturing as it is. Furthermore, compared with the conventional filling tofu using the cooled soymilk, there are various features such as a reduction in production cost and a reduction in production time.
[0003]
[Problems to be solved by the invention]
According to the actual situation, the production of tofu using warm soy milk, in other words, the second manufacturing method is expected, but there are the following problems with mixing warm soy milk and bittern.
In other words, bittern has a very fast reaction with warm soy milk, and it is difficult to produce tofu with bittern alone. In recent years, bittern is dispersed in edible oils and emulsifiers and emulsified to form an immediate effect. Emulsifying coagulants with slow-acting coagulants have been commercially available. In addition, conventional tofu production devices include, for example, a device that moves a flat plate up and down in a container containing warm soy milk and a coagulant, or a bow tie formed by twisting the end of a rectangular plate 180 degrees in the left-right direction. There is known a device that uses a stationary mixing device in which a pipe-shaped element is arranged in a pipe and supplies warm soymilk and a coagulant into the stationary mixing device and stirs. However, each device has a weak ability to mix and disperse warm soymilk and coagulant, and it is difficult to uniformly and finely disperse emulsified coagulant throughout the warm soymilk, so it can produce tofu with stable quality. There was no current situation.
As will be described later, the comparison between the trial production of tofu using a conventional tofu production apparatus and the production of tofu using the tofu production apparatus of the present invention using an emulsifying coagulant, physical properties and taste test of tofu The results are shown in Table 1 below.
[0004]
In addition, commercially available emulsifying coagulants are 10 to 20 times more expensive than ordinary coagulants, and the type of bittern is limited, and in order to stabilize the emulsification for a long period of time, the components and their ratios are Limited. In order to solve this problem, it is only necessary that the ratio of emulsifiers and oils and fats can be freely changed by using the bittern used by the tofu maker, and original emulsification coagulants with unique characteristics can be produced for each maker. If a manufacturer can produce an emulsifying coagulant in-house, the cost of the coagulant is reduced, and there is no need to store it for a long time, so there are fewer limitations on ingredients and ratios. Can do. Meanwhile, so far static There was no emulsifying coagulant manufacturing apparatus using a mixer. Therefore, the necessity of an emulsion coagulant production apparatus has come out.
[0005]
The present invention has been made in view of the above problems, and its purpose is to manufacture a unique emulsifying coagulant by mixing edible oils and fats, emulsifiers and bitterns, and inexpensive and quality using warm soy milk. An object of the present invention is to provide a tofu production apparatus capable of producing a stable tofu.
[0006]
[Means for Solving the Problems]
The above-mentioned problem relating to the present invention is preferably a hot soy milk and an emulsifying coagulant at a temperature of 60 ° C. or higher, more preferably about 70 ° C. to 85 ° C. Supplied to the mixer, mixed by the static mixer and filled into the package, then ripened and cooled with the package sealed after filling, and mixed with the static mixer and filled into the mold box for tofu and cooled This is solved by a tofu manufacturing apparatus which is cut into a predetermined size and filled in a package together with water and seals the package.
[0007]
And the static mixer is Disc shaped Divided by bulkheads on both sides of the board Arranged radially A plurality of first mixing chambers and a center plate formed with a through hole communicating from one side surface to the other side surface in the outer peripheral portion of the substrate, and fixed in a stacked manner so as to sandwich the center plate from both side surfaces. And divided by a partition wall on the side contacting the center plate Arranged radially A plurality of second mixing chambers and a side plate in which the warm soybean milk and the emulsifying coagulant are circulated are formed in the second mixing chamber, and the side plates are stacked and fixed on both sides of the center plate. And a pair of fluid couplings forming a pipe connection port communicating with the opening in a fixed state, and the warm soy milk and the emulsifying coagulant supplied from the pipe connection port formed in one of the fluid couplings Is allowed to flow between the first mixing chamber and the second mixing chamber through the opening formed in one of the side plates, and passes between the first mixing chamber and the second mixing chamber. Stirring and mixing while flowing toward the hole, flowing into the other side surface of the center plate through the through hole, the first mixing chamber formed on the other side surface of the center plate and the other of the first Stirring and mixing are performed again while flowing toward the opening between the second mixing chamber formed in the id plate, and the warm soy milk and the emulsifying coagulant from the pipe connection port formed in the other fluid coupling Is obtained in a mixed state.
[0008]
According to the tofu production apparatus, warm soy milk and an emulsifying coagulant mixed with an emulsifier in advance are mixed by a static mixer, and the static mixer is formed in the center plate on both sides of the center plate as described above. And the second mixing chamber formed on the side plate, the soy milk and the emulsifying coagulant are distributed, sheared and mixed while circulating the soy milk and the emulsifying coagulant. It will be mixed uniformly and finely, and it is possible to produce filled tofu that is elastic and fine and has a good texture.
[0009]
In addition, the above-mentioned problem relating to the production of an emulsifying coagulant is that a constant amount of tofu coagulant is supplied periodically or continuously to a mixing tank containing a necessary amount of edible oil and fat, and the tofu coagulant containing the edible oil and fat is provided. For example, it is eliminated by a coagulant production apparatus that obtains an emulsified coagulant by supplying to a static mixer in a pressurized state by a pump means, mixing and emulsifying with the static mixer, refluxing to the mixing tank and repeating remixing. The In addition, what was applied to the said tofu production apparatus is used as said static mixer. Examples of the coagulant for tofu include calcium sulfate, calcium chloride, magnesium chloride, transglutaminase, magnesium sulfate, citric acid, and calcium lactate.
[0010]
According to the above configuration, the edible fat and oil and the tofu coagulant containing the emulsifier circulate while being mixed by the static mixer, so that an emulsified coagulant in which the edible fat and tofu coagulant is uniformly mixed is easily manufactured. Can do.
[0011]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, with reference to FIGS. 1-10, 1st Embodiment of the tofu manufacturing apparatus which concerns on this invention is described. 1 is a configuration diagram schematically showing a manufacturing process of a tofu manufacturing apparatus in the present embodiment, FIG. 2 is an exploded perspective view showing a configuration of a static mixer, FIG. 3 is a sectional view showing a configuration of a static mixer, and FIG. FIG. 5 is a sectional view showing the shape of the center plate, FIG. 6 is a side view showing the shape of the surface side of the side plate, and FIG. 7 is the side plate. FIG. 8 is a sectional view showing the shape of the side plate, FIG. 9 is a plan view showing an example of lamination of the center plate and the side plate, and FIG. It is a top view which shows the other lamination example with a side plate. In addition, the tofu production apparatus includes filled tofu, one that is cut and packaged after being molded in a mold box, and one that is continuously solidified and molded on a conveyor.
[0012]
The structure of the tofu production apparatus 1 will be described. As shown in FIG. 1, a soymilk tank 2, a pump 5 for supplying warm soymilk (not shown in the tank 2) to the mixer 4 through a pipe 3, a coagulant tank 6 and A pump 8 and the like for supplying the emulsion coagulant (not shown) in the coagulant tank 6 to a static mixer (hereinafter simply referred to as a mixer) 4 through a pipe 7 are provided. The mixer 4 will be described in detail later with reference to the drawings after FIG.
[0013]
Next, the manufacturing method of tofu is demonstrated in order of a process.
In the present embodiment, the soymilk tank 2 stores warm soymilk. The warm soy milk is supplied to the mixer 4 through the pipe 3 at a constant flow rate per unit time by driving the pump 5. Incidentally, the temperature of the warm soymilk is preferably set to 60 ° C. or higher, more preferably about 70 ° C. to 85 ° C.
On the other hand, the emulsion coagulant is stored in the coagulant tank 6, and is supplied to the mixer 4 through the pipe 7 at a constant flow rate per unit time and at a constant pressure by driving the pump 8. The production of the emulsion coagulant will be described in detail later as a third embodiment of the present invention.
The hot soy milk is continuously supplied, and the emulsifying coagulant is supplied intermittently or continuously as appropriate and mixed in the mixer 4, then exits the mixer 4 and continuously to the nozzle 12 via the pipe 9 and the control valve 11. Supplied. In addition, by providing a circulation path for returning the soy milk from the mixer 4 to the soy milk tank 2 as shown by a broken line in FIG. 1, this circulation path is also generated when an accident occurs in the production process and the production line is stopped. Thus, the soy milk can be returned to the tank and circulated, and the soy milk can be supplied again to the production line after the accident processing.
[0014]
On the other hand, at a position corresponding to the lower portion of the nozzle 12, for example, a conveyor 13 is laid, and the package 14 filled with tofu is conveyed by the conveyor 13 at regular intervals. When the package 14 is conveyed to the position P1, the control valve 11 is driven by a control device (not shown), and a certain amount of warm soy milk (mixed with an emulsifying coagulant) A is filled. Assuming that the package filled with warm soy milk is the filling package 14a, the filling package 14a is transported to the next sealing step P2, sealed, further transported to the aging step P3 and aged, and then cooled in the cooling step P4. Thus, the packaged tofu 14b packaged is completed. In addition, without using a package, for example, soy milk continuously conveyed onto the conveyor 13 can be sequentially solidified on the conveyor, aged, cooled, and then filled into the package.
As mentioned above, the tofu production apparatus 1 in this embodiment can omit a heating process by using warm soy milk, and can reduce man-hours and production costs.
[0015]
Next, the mixer 4 will be described.
The mixer 4 is called a static mixer or a static mixing device, and the feature of this model is that it does not have a drive member.
When the constituent members of the mixer 4 in this embodiment are roughly divided, as shown in FIG. 2, a pair of fluid passage structures 21 and a pair of fluids fixed so as to sandwich the fluid passage structures 21 from both sides during assembly. Fitting 22a. 22b.
The fluid passage structure 21 includes a center plate 23 shown in FIGS. 4, 5 and 6, side plates 24a and 24b shown in FIGS. It is composed. Note that the configuration and operation of the fluid passage structure 21 will be described in detail later with reference to FIGS.
The pair of fluid couplings 22a and 22b have the same structure and are basically disc-shaped, but have small diameter contact portions 25a and 25b and flange portions 26a and 26b that contact the side surfaces of the fluid passage structure 21 during assembly. Pipe connection ports 27a and 27b opened in a circular shape at the center are provided. The flange portions 26a and 26b are provided with four bolt insertion holes 28a and 28b.
[0016]
When the mixer 4 is assembled, a pair of fluid couplings 22a and 22b are applied to both sides of the fluid passage structure 21 as shown by an arrow a in FIG. 2, and positioning is performed so that the four bolt insertion ports 28a and 28b face each other. Then, as shown in FIG. 3, the bolt 29a is inserted and fixed with a nut 29b. The mixer 4 is configured in this way, and the internal structure of the mixer 4 will be described below with reference to FIGS.
As shown in FIG. 3, the fluid passage structure 21 is sandwiched between a pair of fluid couplings 22a and 22b from the left and right, and bolt insertion ports 28a and 28b formed in the flange portions 26a and 26b of the pair of fluid couplings 22a and 22b. A bolt 29a is inserted through and is fastened and fixed by a nut 29b.
[0017]
The fluid passage structure 21 is formed by arranging and fixing side plates 24 a and 24 b having a target structure on both sides of one center plate 23. The center plate 23 is formed in a disk shape as shown in FIG. 4, and the shape of both side surfaces has the same structure as shown in FIG. Hereinafter, the configuration of the center plate 23 will be described in order from the outer periphery toward the center direction. Seal mounting portions 31a and 31b are formed on the outer peripheral surface of the center plate 23 so as to cut out the corners on both sides, thereby providing a fluid passage structure. When the body 21 is assembled, annular seal members 32a and 32b (see FIGS. 2 and 3) are fitted.
The inside of the seal mounting portions 31a and 31b is configured as a thick laminated portion 33, and a plurality of through holes 34 are formed in an annular shape inside thereof. A substrate 35 is formed inside the through hole 34 so as to separate both side surfaces, and annular first and second partition walls 36 and 37 are formed on both sides of the substrate 35 at regular intervals. A radial third partition wall 38 is formed so as to intersect the partition walls 36 and 37.
A concave portion inside the through-hole 34 and surrounded by the first and second partition walls 36 and 37 and the third partition wall 38 forms a first mixing chamber 41a. A concave portion surrounded by the three partition walls 38 constitutes the first mixing chamber 41b.
[0018]
Next, the side plate will be described with reference to FIGS. Since the side plates 24a and 24b have the same configuration as described above, the side plate 24a will be described below. As shown in FIG. 6, the side plate 24a is basically shaped like a disk. When the side plate 24a is assembled as the fluid passage structure 21, the surface (surface side) that contacts the pair of fluid couplings 22a and 22b, and the center The configuration differs between the surface (inner side) in contact with the plate 23.
As shown in FIG. 6, four concave locking portions 42 are formed on the surface side of the side plate 24a so as to communicate with the locking portions 42 and to cut out a part of the outer peripheral portion. Four groove portions 43 are formed. When the locking portion 42 and the groove portion 43 are assembled as the fluid passage structure 21, the clip 44 is inserted as shown in FIG. 2 to integrate the center plate 23 and the side plates 24a and 24b, and It is provided to change the alignment position of the direction. In addition, the locking form by the clip 44 has shown the external appearance form in FIG. 2, and the cross-sectional form by FIG.
An annular step 45 is formed at the center of the surface side of the side plate 24a, and a circular flow hole 46 is formed at the center. The annular stepped portion 45 is for fitting an annular gasket 47 as shown in FIG. 3 when assembled as the fluid passage structure 21, and the circulation hole 46 is connected to a pipe during the production of tofu, This is for distributing the emulsion coagulant.
[0019]
On the other hand, when assembling as the fluid passage structure 21 on the back side of the side plate 24a, in other words, on the side facing the center plate 23, a thick laminated portion 51 is formed in an annular shape on the outer side, and an annular first portion is formed on the inner side. One partition wall 52 and an annular second partition wall 53 having a slight width are formed. In addition, a third partition wall 54 is formed radially so as to intersect the annular first partition walls 52 and 53.
Accordingly, a portion surrounded by the laminated portion 51 and the annular first and third partition walls 52 and 54 is concave, and this portion constitutes the second mixing chamber 55a, and is formed by the first and second partition walls 52 and 53. The enclosed concave portion constitutes the second mixing chamber 55b.
[0020]
When the fluid passage structure 21 is assembled using the center plate 23 and the side plates 24a, 24b having the above-described configuration, the back surface of the side plates 24a, 24b, that is, the surface on which the second mixing chambers 55a, 55b are formed is the center plate. 23 on both sides. The seal members 32a and 32b are fitted into the seal mounting portions 31a and 31b formed at both corners of the center plate 23, and the groove portions 39 formed on the outer periphery are formed on the groove portions 43 formed on the two side plates 24a and 24b. In accordance with the position, the clip 44 is locked as shown in FIG. As a result, a fluid passage structure 21 having a sandwich structure composed of the center plate 23 and the two side plates 24a and 24b is formed.
[0021]
Next, a gasket 47 is fitted into the annular stepped portion 45 formed in the side plates 24a and 24b as shown in the sectional structure in FIG. 3, and the fluid couplings 22a and 22b are positioned on both sides of the side plates 24a and 24b. As shown in FIG. 3, the bolt 29a and the nut 29b are used for fixing. As a result, the mixer 4 having the cross-sectional structure shown in FIG. 3 is configured. When this mixer 4 is applied to the tofu production apparatus 1 shown in FIG. 1, either one of the pipe connection ports 27, for example, In FIG. 3, a pipe for supplying warm soy milk or an emulsifying coagulant is connected to a pipe connection port 27a located on the right side. In this case, warm soy milk mixed with the emulsifying coagulant is obtained from the pipe connection port 27b located on the left side, and flows out toward the control valve 11 shown in FIG.
[0022]
Here, the fluid passage configured inside the mixer 4 will be described.
As described above, the first and second partition walls 36 and 37 are formed on both sides of the center plate 23, and the first and second partition walls 52 and 53 are formed on the side plates 24a and 24b. The position is not as shown in FIG. Accordingly, when a fluid, i.e., hot soy milk or an emulsifying coagulant is supplied from the pipe connection port 26a formed on the right side of FIG. A fluid passage is formed.
The first and second partition walls 36 and 37 and the first and second partition walls 52 and 53 spread in the plane direction from the center toward the circumferential direction as described with reference to FIGS. It is formed as follows. Accordingly, not only a fluid passage meandering up and down as indicated by an arrow C, but also a fluid passage extending in a plane direction of 360 ° from the center is formed.
[0023]
For such a fluid passage in the plane direction, when the position of the third partition wall 54 provided in the side plates 24a and 24b is shifted as shown in FIG. 9 with respect to the third partition wall 38 provided in the center plate 23, The first mixing chambers 41a and 41b and the second mixing chambers 55a and 55b are divided into two. In this case, the fluid flows while meandering as shown by an arrow C between the divided first mixing chambers 41a and 41b and the second mixing chambers 55a and 55b.
On the other hand, when the position of the third partition wall 38 provided on the center plate 23 and the position of the third partition wall 54 provided on the side plates 24a and 24b are matched as shown in FIG. 10, the first mixing chamber 41a, 41b and the second mixing chambers 55a and 55b are not divided into two, and the respective mixing chambers 41a, 41b, 55a and 55b remain in their original sizes. In this case, the fluid flows while meandering between the first mixing chambers 41a and 41b and the second mixing chambers 55a and 55b as shown by the arrow C, but the resistance at the time of flowing is compared to the case of being divided into two. Will drop.
[0024]
When the center plate 23 and the side plates 24a and 24b are positioned as shown in FIGS. 9 and 10, the outer periphery of the center plate 23 is formed in one of the groove portions 43 formed at regular intervals on the outer periphery of the side plates 24a and 24b. The groove portions 39 formed in the above are aligned. Then, by fitting and fixing the clip 44 as described above, the center plate 23 and the side plates 24a and 24b are overlapped and fixed as shown in FIGS.
[0025]
Next, the fluid mixing action will be described. When a fluid, that is, warm soy milk or an emulsifying coagulant is supplied from a pipe connection port 27a by a pump and supplied at a constant pressure and flow rate, first, as shown by an arrow C in FIG. Next, the first mixing chamber 41b and the second mixing chamber 55b are diffused to 360 ° while meandering as described above from the central portion toward the outer peripheral portion. At this time, the fluid collides with the first to third partition walls 36 to 38 provided on the center plate 23 and the first to third partition walls 52 to 54 provided on the side plate 24a and diffuses or changes the flow. Then, it flows through a complicated fluid passage formed by the first mixing chamber 41a and the second mixing chamber 55a, reaches the through hole 34, and is divided into the opposite side of the center plate 23 through the plurality of through holes 34. Flows in.
The form in which the fluid flows can be changed as described with reference to FIGS. 9 and 10, and the pressure loss and the dispersion force can also be adjusted. Accordingly, when the dispersing power of the mixer 4 is small, the flow rate of the warm soy milk or the like supplied to the mixer 4 can be increased, and the processing amount of the warm soy milk or the like can be improved while compensating for the shortage of the dispersing power. Moreover, reaction of warm soymilk and an emulsifying coagulant can be adjusted only by adjusting the pressure loss when warm soymilk and an emulsifying coagulant flow through the mixer 4.
In addition, about the member which comprises the mixer 4, what is necessary is just the material which adapted the food hygiene law, and can be variously changed according to a use. The mixer 4 has a simple structure, is easy to disassemble and assemble, is easy to perform maintenance such as cleaning, coupled with the fact that it does not require power, and is suitable for food production equipment that requires safety and hygiene.
[0026]
In this way, the fluid that has flowed from the side plate 24a to the side plate 24b collides with the second mixing chamber 55b of the side plate 24b immediately after flowing out of the through hole 34, and then the first to first of the center plate 23. The three partition walls 36 to 38 and the first to third partition walls 52 to 54 of the side plate 24b meander while colliding with each other and changing the flow, and flow toward the pipe connection port 27b.
The fluid flows so as to diffuse 360 ° from the center on the side plate 24a side, but flows so as to concentrate from the outer peripheral portion toward the center on the side plate 24b side.
In the process of fluid flow in a complicated manner as described above, the fluid flow is disturbed, and dispersion and merging are repeated, whereby the warm soy milk and the emulsifying coagulant are stirred and mixed. Then, the warm soymilk mixed with the emulsifying coagulant is filled in the package 14 as described with reference to FIG. 1 to produce filled tofu.
[0027]
As described above, the tofu production apparatus according to the present embodiment is preferably filled with tofu by adding an emulsion coagulant to warm soy milk of preferably 60 ° C. or higher, more preferably about 70 ° C. to 85 ° C. by applying the mixer 4. Can be manufactured. The mixer 4 can mix the warm soymilk and the emulsifying coagulant without the need for a power source, and the use of warm soymilk eliminates the need for a cooling / heating process. Reductions can be made.
The mixer 4 is not limited to the above-described configuration. For example, a configuration using two or more fluid passage structures 21 is possible, and the shape of each partition wall and the shape of the first and second mixing chambers are possible. Is not limited to the above.
[0028]
Next, a second embodiment of the present invention will be described with reference to FIG. FIG. 11 is a configuration diagram schematically showing the steps of the tofu production apparatus. The main difference between the present embodiment and the first embodiment is that hot soy milk mixed with an emulsifying coagulant is filled in a large tofu mold box and then cut and stored in a package. There is. Accordingly, members having the same functions as those of the first embodiment are denoted by the same reference numerals, and repeated description is omitted. In addition, the soy milk circulation path shown by the broken line in FIG. 11 is also useful for preventing the loss of soy milk when an accident occurs in the production line, as described in FIG.
[0029]
That is, the tofu production apparatus 1 in the present embodiment includes a soy milk tank 2 and a coagulant tank 6 so that warm soy milk is supplied to the mixer 4 by the pump 5 and an emulsified coagulant is supplied to the mixer 4 by the pump 8. It has become. Then, the warm soy milk mixed with the emulsifying coagulant by the mixer 4 is filled into the tofu mold box 57 from the nozzle 12.
The tofu mold box 57 is large and can be filled with n times the amount of a normal tofu as a unit. The filled tofu is cooled in the next step shown in P11, and further cut into a single piece in the step shown in P12, and is stored in the package 14 and filled with water (not shown) in the gap. Next, it is sealed in the process indicated by P13, packed and shipped.
[0030]
In the said tofu production apparatus 1, the mixer 4 applied in 1st Embodiment is used. Therefore, also in this embodiment, it is possible to apply warm soy milk of preferably 60 ° C. or higher, more preferably about 70 ° C. to 85 ° C. as soy milk, and an emulsifying coagulant previously mixed with an emulsifier as a coagulant. Can be applied.
And a heating process can be abbreviate | omitted in the case of tofu manufacture, and the filling tofu which was excellent in texture at low cost similarly to the said 1st Embodiment can be manufactured.
[0031]
Next, a coagulant manufacturing apparatus will be described as a third embodiment of the present invention. In addition, FIG. 12 is a block diagram which shows typically the structure of the coagulant manufacturing apparatus, and what was demonstrated in the said 1st Embodiment is applied as a mixer.
The coagulant manufacturing apparatus 61 includes a mixing tank 63 in which a necessary amount of edible oil and fat (an emulsifier is added) in advance, a tofu coagulant tank 64 in which tofu coagulant is stored, a pipe 66, A circulation path constituted by the pump 67 and the mixer 4 is provided. The tofu coagulant is supplied to the mixing tank 63 from the tofu coagulant tank 64 while being controlled by the control valve 65 periodically or continuously.
On the other hand, a circulation path constituted by a pipe 66, a pump 67, and a mixer 4 is provided between a discharge port provided at the lowermost end of the mixing tank 63 and a supply port (none of which is shown) provided at the top. The tofu coagulant and edible fats and oils are repeatedly circulated while mixing.
[0032]
In the coagulant manufacturing apparatus having the above configuration, the edible oil and fat and the tofu coagulant are supplied to the mixer 4 at a constant pressure and mixed in the mixer 4 as described above. Then, after the edible oil and fat and the tofu coagulant are mixed, they are refluxed to the mixing tank 63 via the pipe, discharged again from the mixing tank 63, and mixed again by the mixer 4. As described above, an edible oil and fat and a tofu coagulant are mixed and circulated to produce an emulsified coagulant, which is provided to the tofu production apparatus as an emulsified coagulant for tofu production. Tofu using the above-mentioned emulsifying coagulant is hard and elastic because the coagulant is finely dispersed in a short time, and has a fine texture and a good texture. The tofu obtained in the embodiment of the present invention described above and the conventional Static mixer Table 1 shows the physical properties of each tofu obtained by the tofu production apparatus using the above and the conventional tofu production apparatus and the results of the food test. From Table 1, it can be seen that the physical properties, food test results, and appearance of the tofu produced in the present invention are remarkably superior to the conventional products.
[0033]
[Table 1]

[0034]
【The invention's effect】
As described above, the tofu production apparatus of the present invention is preferably 60 ° C. or higher, more preferably about 70 ° C. to 85 ° C. warm soy milk and an emulsifying coagulant in a pressurized state with a pump at a constant flow rate. Supply to the static mixer, mix with the static mixer and fill the package, and after filling, age and cool with the package sealed, or mix with the static mixer and fill in the tofu mold box, after cooling It is cut into a predetermined size and filled into a package together with water, and the package is sealed to produce tofu.
[0035]
In the static mixer, the first mixing chamber formed on both sides of the center plate and the second mixing chamber formed on the side plate disposed on both sides of the center plate are opposed to each other, and the opening formed in the side plate The warm soy milk and the emulsifying coagulant are circulated between the first and second mixing chambers, and the center plate is circulated from one side surface to the other side surface. It is comprised so that it may mix.
[0036]
Therefore, the static Tofu production equipment equipped with a mixer static The mixing power of the mixer is strong, and diffusion, stirring and uniform mixing are performed smoothly, so it is possible to produce tofu using warm soy milk and an emulsifying coagulant, and it is hygienic because of high temperature coagulation, and warm soy milk. Since the process of cooling is no longer necessary, the tofu production apparatus can be simplified and the production cost can be reduced.
[0037]
Further, the coagulant producing apparatus according to the present invention periodically supplies a certain amount of coagulant for tofu into a mixing tank containing a necessary amount of edible oil to which an emulsifier is added, and coagulates for tofu containing the edible oil and fat. The agent is supplied to the static mixer in a pressurized state by a pump, mixed and emulsified by the static mixer, and returned to the mixing tank to repeat the remixing to obtain an emulsified coagulant.
According to the above configuration, the edible fat and soy milk coagulant containing the emulsifier circulates while being mixed by the static mixer, so that the emulsified coagulant in which the edible fat and soy milk coagulant is uniformly mixed can be easily produced. .
[Brief description of the drawings]
FIG. 1 is a configuration diagram showing a first embodiment of a tofu production apparatus to which the present invention is applied.
[Figure 2] static It is a disassembled perspective view which shows the structure of a mixer.
[Fig. 3] static It is sectional drawing which shows the structure of a mixer.
[Fig. 4] static It is a side view of the center plate which comprises a mixer.
FIG. 5 is a cross-sectional view showing a configuration of a center plate.
[Fig. 6] static It is a side view of the side plate which comprises a mixer.
FIG. 7 is another side view showing the configuration of the side plate.
FIG. 8 is another cross-sectional view showing the configuration of the side plate.
FIG. 9 is a plan view showing a lamination example of a center plate and a side plate.
FIG. 10 is a plan view showing another example of stacking of the center plate and the side plate.
FIG. 11 is a configuration diagram showing a second embodiment of the tofu production apparatus to which the present invention is applied.
FIG. 12 is a configuration diagram showing an embodiment of a coagulant manufacturing apparatus to which the present invention is applied.
[Explanation of symbols]
1 Tofu production equipment
2 Soymilk tank
3,7,9 pipe
4 Static mixer
5,8 pump
6 Coagulant tank
11 Control valve
12 nozzles
13 Conveyor
14 packages
21 Fluid passage structure
22a, 22b A pair of fluid couplings
23 Center plate
24a, 24b Side plate
26a, 26b Pipe connection port
33 Stacking part
34 Through hole
35 substrates
36,52 1st partition
37, 53 Second partition
38,54 3rd partition
39, 43 groove
41a, 41b first mixing chamber
42 Locking part
44 clips
45 steps
46 distribution hole
55a, 55b second mixing chamber
57 Tofu Mold Box
61 Coagulant manufacturing equipment
63 Mixing tank
64 Coagulant tank for tofu
65 Control valve
66 pipe

Claims (3)

A plurality of first fan-shaped first mixing chambers that are divided by partition walls and arranged radially on both side surfaces of a disk-shaped substrate and through holes that communicate from one side surface to the other side surface in the outer periphery of the substrate are formed. And a plurality of substantially fan-shaped second mixing chambers that are fixed in a stacked manner so as to sandwich the center plate from both side surfaces, and are divided by a partition wall on the side surface in contact with the center plate and arranged radially. And a side plate formed with an opening for circulating warm soy milk and an emulsifying coagulant in the second mixing chamber, and the side plate is laminated and fixed on both sides of the center plate. A static mixer having a pair of fluid couplings formed with a pipe connection port communicating with the fluid coupling, and the pump formed on one of the fluid couplings by a pump means. The warm soymilk and the emulsifying coagulant supplied from the connection port are caused to flow between the first mixing chamber and the second mixing chamber through the opening formed in one of the side plates, Stirring and mixing is performed while flowing between the first mixing chamber and the second mixing chamber toward the through hole, and flows into the other side surface of the center plate through the through hole. Stirring and mixing are performed while flowing toward the opening between the first mixing chamber formed on the other side surface and the second mixing chamber formed on the other side plate, and formed on the other fluid coupling. The tofu production apparatus, wherein the warm soymilk and the emulsifying coagulant are obtained in a mixed state from the pipe connection port . A plurality of first fan-shaped first mixing chambers that are divided by partition walls and arranged radially on both side surfaces of a disk-shaped substrate and through holes that communicate from one side surface to the other side surface in the outer periphery of the substrate are formed. And a plurality of substantially fan-shaped second mixing chambers that are fixed in a stacked manner so as to sandwich the center plate from both side surfaces, and are divided by a partition wall on the side surface in contact with the center plate and arranged radially. And a side plate formed with an opening through which the required amount of edible oil and fat to which an emulsifier is added and a coagulant for tofu are circulated in the second mixing chamber, and the side plate is laminated and fixed on both sides of the center plate. A static mixer including a pair of fluid couplings that form a pipe connection port communicating with the opening in a fixed state, and one of the above by a pump means The first mixing chamber through the opening formed in one side plate of the required amount of the edible oil and fat and the tofu coagulant added with the emulsifier supplied from the pipe connection port formed in the body joint Between the first mixing chamber and the second mixing chamber, while stirring and mixing while flowing between the first mixing chamber and the second mixing chamber toward the through hole, and through the through hole It flows into the other side surface of the center plate and flows between the first mixing chamber formed on the other side surface of the center plate and the second mixing chamber formed on the other side plate toward the opening. An apparatus for producing a coagulant , wherein the emulsion coagulant is obtained from a pipe connection port formed in the other fluid coupling while stirring and mixing in between . The mixture of the warm soy milk and the emulsifying coagulant mixed by the static mixer is filled in a package, and after filling, the package is aged and cooled to produce tofu. The tofu production apparatus as described.

Images