JP4743633B2 - Soybean grinding heat treatment method and apparatus - Google Patents

Description

  The present invention relates to a novel soybean grinding heat treatment method and apparatus.

  In recent years, soy milk made from soybeans has become widespread as a health drink. However, in general, flavor and irritation over the throat are strong and tend to be difficult to drink. This is because the enzyme group contained in soybean acts during grinding to generate new flavor components, astringency components, throat stimulating components, browning components, and the like. In addition, the activity of these enzyme groups is lost by heating, but generally the soybean ground product is heated slowly, so that the production of tasteless components is not achieved until the temperature range necessary for enzyme thermal inactivation is reached. The sensory threshold is reached.

  It has to be said that the conventional grinding heat treatment methods for soybeans lacked thoughts on the most important point of promptly inactivating the enzymes in the raw materials. This is because it is generally recognized that the quality change caused by enzymes during conventional slow heat treatment is the quality of soy milk and tofu, which are traditional foods.

  In general, the enzymes that have the greatest effect on the quality degradation of foods are a group of enzymes involved in oxidation. By the action of these oxidase groups, reactions such as the formation of flavor components by lipid oxidation, browning by oxidation of polyphenols, or expression of astringency proceed. In soybean, this phenomenon is remarkable, and the action of lipoxidase, which is a lipid oxidase, produces green odor and further astringent expression. In addition, throat irritation is expressed by the action of glucosidase, a glycoside hydrolase, and the quality change caused by enzyme action during soy processing promotes deterioration of the quality of soy milk drinks and tofu. is there.

    If the enzyme action during soybean processing by oxidase and glycoside hydrolase contained in soybean can be stopped, the resulting soy milk will have no unpleasant flavor, a refreshing aftertaste, and a mild taste It will have. If bittern is added to such soy milk and allowed to solidify, it is possible to obtain a sweet and refreshing delicious tofu. Since such a tofu has a clean aftertaste, it can be eaten a lot and is expected to increase consumption.

  The enzyme group contained in soybean exhibits an action activity at 10 ° C. or more, but the activity is weak at 15 ° C. or less, and the activity is strongest at a temperature range of 35 to 55 ° C. It is known that the enzyme action is exhibited up to about 65 ° C., but it stops near 70 ° C. and deactivates at 80 ° C. or higher. Usually, the grinding temperature is 18-25 ° C., so the enzyme works during grinding but is not so strong.

  However, since the product increases with time if left as it is, it is important to perform heat treatment as soon as possible after grinding. Since the enzyme action is stopped at the time of heating, it cannot be said that it is effective unless the temperature is raised to 65 ° C. or more at once. For that purpose, the heating rate is a very important factor.

  In general, enzyme groups derived from animal raw materials including plant raw materials and fish shellfish show properties within the above-described temperature range, so the technical idea of the present invention performs high-quality heat treatment of raw materials other than soybeans. Therefore, it can also be applied.

  FIG. 12 is a schematic diagram showing an example of a general soybean grinding heat treatment apparatus in the tofu industry. In FIG. 12, reference numeral 10 denotes a soybean grinding heat treatment apparatus. In this soybean grinding heat treatment apparatus 10, soybean B is received in a hopper 12 and ground with a grinding machine 16 together with water W while being quantitatively fed by a quantitative feeding apparatus 14 to obtain a soybean ground product B1. The soybean ground product B1 called Kure is sent from the grinder 16 through the pipe P1 to the heater 20 through the pipe P2 by the metering pump 18. The heater 20 is configured by connecting a plurality of cylindrical heater units 20A to 20G with pipes P3 to P8. The soybean ground product B1 sent to the heater 20 is heated by steam S introduced from the lower part of the heaters 20A to 20G. Since the steam S is put together with the soybean ground product (Kure) B1 from the bottom, if the introduction amount of the steam S is large, the steam S is completely removed, so it is impossible to perform a predetermined temperature increase in a short time. is there. In addition, since the soybean ground product (Kure) B1 stays in the cylindrical heater units 20A to 20G, there is a big defect that the uniformity of the heating temperature and time is not guaranteed. In FIG. 12, 22A to 22G are temperature control devices provided corresponding to the individual heaters 20A to 20G, and measure the temperatures of the individual heaters 20A to 20G, and steam according to the measured temperatures. The valves V1 to V7 installed in the supply pipes P11 to P17 are opened and closed to control the temperature of each heater unit 20A to 20G. Reference numeral 24 denotes a solid-liquid separation device that separates the soybean ground product B1 sent from the heater 20 via the pipe P9 into a liquid (soy milk) B2 and a solid (okara) B3. M is a motor for driving the fixed quantity supply device 14.

  Patent Document 1, which is the only report describing the rate of temperature rise, describes a soybean soy product obtained by adding water to soybeans at a temperature rise rate of 0.4 to 50 ° C. per second under pressure and from 2 seconds to 180 seconds. Heating to 105 ° C or higher within 2 seconds. However, in order to raise the temperature of soybean ground at about 25 ° C. to 105 ° C. or more at once, the temperature difference is too large, and the vapor pressure when using steam as a heat source requires 0.4 MPa. For this reason, since the internal pressure increases, it is extremely difficult to ensure temperature uniformity with non-uniform ones containing a lot of fibers such as okara like ground soybeans.

  In addition, since too high temperature steam is introduced, the steam launch tube is burnt, generating a heated odor, and further, the viscosity of the soybean grind is increased and the gelling power is reduced, which is significant in tofu production. It becomes a drawback. In particular, a product that is easily burnt, such as a soybean grind, has a fatal problem that it cannot be operated for a long time due to the burning of the steam discharge tube.

  Patent Document 2, Patent Document 3, Patent Document 4, Patent Document 5 and the like have been reported on the two-stage heating method for eliminating the disadvantages of the one-stage heating. However, these patent documents do not mention the heating rate at all. Furthermore, in Patent Document 2, the soybean is hydroground and held at 40 to 115 ° C. for 4 to 10 minutes, including the temperature range (35 to 55 ° C.) in which the soybean-containing enzyme action described above is the highest. It is a condition. Similarly, in Patent Document 3, since the primary heating is performed at a temperature of 90 ° C. or lower, it is a condition that includes a temperature range where the enzyme action is high. Moreover, since patent document 4 is adding water to a soybean and grind | pulverizing, after heating up to 50-60 degreeC and being left for 5 to 20 minutes, it is the conditions of hold | maintaining in the strongest area | region of the enzyme action in soybean. It has become. In Patent Document 5, raw Kure is heated at a temperature of 60 ° C. to 80 ° C. for a predetermined time in the first step. However, at 60 ° C., the soybean-containing enzyme works sufficiently so that the flavor deteriorates. In particular, in the example of Patent Document 5, a tube-type continuous indirect heating device is used as the heat treatment device in the first step. However, in the tube-type continuous indirect heating device, one in 1 second, which is an essential requirement in the present invention. It is not possible to obtain a temperature rising effect of from 70 ° C to 70 ° C. Thus, in the reports so far, there is no intention to suppress the action of the soybean-containing enzyme by heating the soybean grind as quickly as possible outside the enzyme's working temperature range.

In addition, there is a model of a type provided with an indirect heating mechanism in which the temperature of the contents is increased in advance by indirect heating (preliminary heating) and then steam is blown into a predetermined temperature range. However, in such an indirect type heater, the temperature increase rate intended by the inventor in the preheating unit cannot be obtained, and various reactions proceed until the soybean ground product reaches the enzyme action stop temperature. Resulting in. Furthermore, since the inside of the pipe of the indirect heating section is burnt, there is a fatal defect that the temperature gradually decreases and stable temperature control for a long time is extremely difficult.
JP 2005-304474 A JP 51-61658 JP-A-62-262961 JP-A-2-27957 JP-A-2-49556

  As a result of intensive studies to solve the above-described problems in the prior art, the present inventor, when adding water to soybean and grinding it, the rate of temperature increase in the subsequent heat treatment determines the quality of soy milk. I found that it was greatly affected. In particular, the multi-stage heating method in which the temperature is in the range of 65 ° C. or higher and 90 ° C. or lower as soon as possible after grinding, and then the temperature is 100 ° C. or higher and 150 ° C. or lower greatly affects not only the flavor of soymilk but also physical properties. It was found to be an essential requirement for the production of large, high-quality soy milk.

  In the course of the heat treatment after soybean grinding, the inventor heats the enzyme group contained in soybean so as to pass through the optimum temperature range of action as quickly as possible, and finally the enzyme group is A multi-stage heating system has been completed that comprehensively considers the objective of ensuring stable system control by suppressing the burning of soybean grinds due to heat inactivation.

  The present invention can produce soy milk with a green odor, astringency, and no pungent taste, and can suppress the burning of the soybean grind by heating and can control the temperature stably for a long time. It aims at providing the crushing heat processing method and apparatus.

  That is, in a preferred embodiment of the present invention, steam is directly blown into the ground soybean (hereinafter referred to as “Kure”) so that the rate of temperature rise is 1 ° C. to 70 ° C., preferably 10 ° C. to 60 ° C. per second. And a first heating step of raising the temperature of Kure to 65 ° C. to 90 ° C., preferably 70 ° C. to 85 ° C., and maintaining this temperature rise state for 1 second to 180 seconds, preferably 5 seconds to 60 seconds. Then, steam is blown directly into the wu so that the temperature rise rate of the ku is 0.1 ° C. to 70 ° C., preferably 10 ° C. to 60 ° C. per second. The temperature is raised to 150 [deg.] C., preferably 106 [deg.] C. to 130 [deg.] C., and the second heating step for maintaining this temperature rising state for 1 second to 900 seconds, preferably 5 seconds to 300 seconds is continuously performed. Furthermore, the cooling process which cools Kure | hot which is high temperature to less than 100 degreeC, Preferably it is 98 degrees C or less is connected, and this is made into a continuous sealed line.

The soybean grinding heat treatment method of the present invention comprises a grinding machine for grinding raw soybeans, a first heater for heating soybean ground from the grinding machine, and a soybean grinding heated by the first heater. A second heater for further heating the crushed material, and a solid-liquid separator for separating the soybean ground product heated by the second heater from soy milk and okara,
As the first heater and the second heater, a heater of a system in which steam is blown directly into the soybean ground product,
A heater of a system in which steam is directly blown into the soybean ground product includes a main conduit for passing the soybean ground product, a steam distribution pipe provided adjacent to the main conduit, and the main lead from the steam distribution pipe. A soybean grind heat treatment method using a soybean grind heat treatment apparatus having a plurality of inclined steam introduction pipes extending into a pipe and introducing steam into the main conduit,
A grinding process in which soybeans are put into a grinding machine, and water is added for grinding.
Immediately after the grinding step, the temperature of the soy ground product is raised to a temperature range of 65 ° C. to 90 ° C. so that the rate of temperature rise of the soy ground product becomes 1 ° C. to 70 ° C. per second. A first heating step for maintaining the temperature state for 1 second to 180 seconds;
Next, the temperature increase rate of the ground soybean is set to a predetermined condition, the temperature of the ground soybean is increased to a predetermined temperature, and a second heating step for maintaining the temperature rising state for a predetermined time is connected in series. and, a sealed continuous line,
In the second heating step, the temperature rise rate of the soybean ground product is 0.1 ° C. to 70 ° C. per second, the temperature of the soybean ground product is 100 ° C. to 150 ° C., and the temperature rising state holding time is 1 second. ˜900 seconds . However, if the temperature drop line of Kure is cooled below a predetermined temperature due to a temperature drop in the line, natural cooling can be used as a cooling step without installing a cooler.

  In the second heating step, the rate of temperature rise of the soybean ground product is 0.1 ° C to 70 ° C, preferably 10 ° C to 60 ° C per second, and the temperature of the soybean ground product is 100 ° C to 150 ° C, preferably It is preferable that the temperature is maintained at 106 ° C. to 130 ° C. and the temperature rising state is 1 second to 900 seconds, preferably 5 seconds to 300 seconds.

  In the soybean grinding heat treatment method of the present invention, it is preferable to connect a solid-liquid separation step using a solid-liquid separator after the cooling step.

  In the soybean grinding heat treatment method of the present invention, it is preferable to connect a vacuum degassing step using a vacuum degassing tank after the solid-liquid separation step.

  In the soybean grinding heat treatment method of the present invention, a heat sterilization step using a heat sterilizer having a temperature range of 110 ° C. to 150 ° C. or a sterilization step using a sterilizer is connected after the vacuum degassing step. Is preferred.

  In the soybean grinding heat treatment method of the present invention, it is preferable that after the cooling step, a vacuum deaeration step using a vacuum deaeration tank and then a solid-liquid separation step using a solid-liquid separator are connected.

  In the soybean grinding heat treatment method of the present invention, after the solid-liquid separation step, a heat sterilization step using a heat sterilizer having a temperature range of 110 ° C. to 150 ° C. or a sterilization step using a sterilizer is connected. Is preferred.

  In the soybean grinding heat treatment method of the present invention, the temperature of water added during the grinding is preferably 15 ° C. or less. There is no particular lower limit for the temperature of the water, but the lower limit may be about 2 ° C.

  In the soybean heat treatment method of the present invention, the pH of water added at the time of grinding may be 8-12.

  In the soybean grinding heat treatment method of the present invention, the grinding is preferably performed in a water-sealed state.

  In the soybean grinding heat treatment method of the present invention, as a heating system in the first heating step and the second heating step, a method in which steam is directly blown into the soybean grinding product is optimal, but a Joule heater is used. It can also be used. Further, either one of the first heating step and the second heating step may be a system in which steam is directly blown into the soybean ground product, and a Joule heater may be used for the other step. Furthermore, the second heating step can be a microwave heating system or an indirect heating (double tube, shell and tube, etc.) system.

The soybean grinding heat treatment apparatus of the present invention is an apparatus for carrying out the above-described soybean grinding heat treatment method of the present invention, comprising a grinding machine for grinding raw soybeans, and soybeans from the grinding machine. A first heater for heating the ground product, a second heater for further heating the soybean ground product heated by the first heater, and the soybean ground product heated by the second heater from soy milk and okara It possesses a solid-liquid separator which separates, as the first heater and the second heater, using the heater of the type blowing steam into the soybean mill grind directly blown directly steam into the soybean grind A heater of the type, a main conduit for passing the soybean grounds, a steam distribution pipe provided adjacent to the main conduit, and a steam extending from the steam distribution pipe to the main conduit and steam in the main conduit and characterized in that it has a plurality of steam inlet pipe provided with an inclination to introduce That.

  A temperature holding means is installed between the first heater and the second heater, and a temperature holding means and / or a cooler is installed between the second heater and the solid-liquid separator. Is preferred.

  As the first heater and the second heater, it is preferable to use a heater of a system in which steam is directly blown into the soybean ground product or a Joule heater. Furthermore, as a heater of any one of the first heater and the second heater, a heater of a system in which steam is directly blown into the soybean ground product, and a Joule heater is used as the other heater Can also be adopted.

  As a heater of a system in which steam is blown directly into the soybean ground product, a main conduit for passing the soybean ground product, a steam distribution pipe provided adjacent to the main conduit, and the steam distribution pipe It is preferable to employ a configuration having one or a plurality of steam introduction pipes that extend to the main conduit and introduce steam into the main conduit.

  The steam distribution pipe and the main conduit may be installed in parallel, or the steam distribution pipe and the main conduit may be inclined upward by an angle α with respect to the apparatus installation horizontal floor. The angle α is 2 ° to 45 °, preferably 5 ° to 20 °.

  According to the soybean heat treatment method and apparatus of the present invention, soy milk with green soybean odor and astringency, and also no pungent taste can be produced, and the burning of the soybean grind by heating can be suppressed, and therefore , Stable temperature control for a long time becomes possible.

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

  FIG. 1 is a flowchart showing an example of the order of steps in the soybean heat treatment method of the present invention. FIG. 2 is a block diagram showing an example of apparatus installation in the process order of FIG. FIG. 3 is a flowchart showing another example of the order of steps in the soybean heat treatment method of the present invention. FIG. 4 is a block diagram showing an example of apparatus installation in the process order of FIG. FIG. 5 is a schematic view showing one embodiment of the soybean grinding heat treatment apparatus of the present invention. FIG. 6 is a schematic diagram showing another embodiment of the soybean grinding heat treatment apparatus of the present invention. FIG. 7 is a schematic view showing another embodiment of the soybean grinding heat treatment apparatus of the present invention. FIG. 8 is a schematic view showing still another embodiment of the soybean grinding heat treatment apparatus of the present invention. FIG. 9 is a cross-sectional explanatory view showing an example of a heater in which steam is directly blown into soybean ground. FIG. 10 is a cross-sectional explanatory view showing another example of a heater in which steam is directly blown into soybean ground. FIG. 11 is a cross-sectional explanatory view showing another example of a heater in which steam is directly blown into soybean ground.

  The raw material soybean used in the present invention may be of any brand as long as it is generally used for soybean milk beverages and tofu production. The seed coat of the raw soybean may be removed as it is, or the raw soybean may be used by immersing it in water in advance, or it may be used as it is without being immersed or after the seed coat is removed.

  As shown in FIGS. 1 and 2, the raw soybean is ground with the grinder 200 while adding water (step 100), and the ground kure is sent to the first heater 202 using a feed pump. Then, pressurized steam is blown and heated to 65 ° C. to 90 ° C. (step 102: first heating step). The temperature rising rate at this time is in the range of 1 ° C. to 70 ° C. per second, and is sent to the second heater 204 connected after being held for 1 second to 180 seconds. The temperature rising rate in the first heating step is preferably 10 ° C. to 60 ° C. per second, the temperature of Kure is preferably 70 ° C. to 85 ° C., and the holding time is preferably 5 seconds to 60 seconds.

  Kure sent to the second heater 204 blows pressurized steam and heats it to 100 ° C. to 150 ° C. (step 104: second heating step). The heating rate at this time is in the range of 0.1 ° C. to 70 ° C. per second. After being secondarily heated by the second heater 204, Kure is held for 1 to 900 seconds, and then sent to the connected cooler 206. The temperature rising rate in the second heating step is preferably 10 to 60 ° C. per second, the temperature of Kure is preferably 106 to 130 ° C., and the holding time is preferably 5 to 300 seconds.

  Kure sent to the cooler 206 is cooled to less than 100 ° C., preferably 98 ° C. or less, and more preferably 40 to 90 ° C. (step 106: cooling step). Here, the cooler 206 is not necessarily installed, and cooling by natural cooling can be used as a cooling process. Next, it is sent to a solid-liquid separator 208 such as a screw press or a screw decanter and divided into soy milk and okara (step 108: solid-liquid separation step). The soy milk is vacuum degassed using a vacuum degassing tank 210 in a conventional manner (step 110: vacuum degassing step), and further using a heat sterilizer or sterilizer 212 having a temperature range of 110 ° C to 150 ° C. Heat sterilization treatment or sterilization treatment is performed (step 112: heat sterilization step or sterilization step).

  The soy milk obtained in steps 108, 110, and 112 may be used as a beverage as it is, or may be used as a tofu or processed tofu product such as deep-fried or deep-fried by adding a coagulant such as bittern. Kure may be sent directly to the heater by a liquid feed pump directly connected to the attritor, or may be sent after being once retained before the liquid feed pump.

  In the example shown in FIG. 1 and FIG. 2, the case where Kure is separated into soy milk and okara by applying the solid-liquid separator 208 is shown. However, as shown in FIG. 3 and FIG. After soaking, it is divided into soy milk and okara through a solid-liquid separator 208, and this separated soy milk is further heat sterilized or sterilized using a heat sterilizer or sterilizer 212 having a temperature range of 110 ° C to 150 ° C. It can also be configured to perform processing.

  The grinder 200 used in the present invention may be a colloid mill type, a cutting type, or a stone mortar type, as long as it is of a type that efficiently grinds soybeans. In addition, vertical and horizontal types may be used, and if finer processing is required, for example, a trigonal wet pulverizer (made by Mitsui Miike Chemical Co., Ltd.) or a horizontal mill (made by Special Machine Industries Co., Ltd.), ultra-precision A cutter (manufactured by Masuko Sangyo Co., Ltd.) is preferred. Moreover, you may use combining these multiple grinders. For example, it is possible to increase the grinding efficiency by connecting a horizontal grinder after the vertical grinder. Furthermore, a push pump for quantitatively supplying soybeans or soybeans and water may be directly connected before the attritor.

  As a liquid supply means for Kure, any type of pump can be used as long as it has high sealing properties such as a rotary pump, a Mono pump, a monoflex pump, and a gear pump.

  The first heater 202 and the second heater 204 may be of any type as long as they have a mechanism in which steam is directly blown into the piping through which K is flowing, but the temperature increase speed that is the object of the present invention It must be guaranteed. To that end, the number of steam inlets may be one or more, and it may be set according to the amount of processing of Kure. A mixer such as a static mixer may be incorporated in the heating unit in order to efficiently mix steam with the soybean ground material, and the system may be a fixed type or a movable type, or a combination thereof.

  The cooler 206 may be of a double pipe type or a plate type of indirect heat exchange type, but may be of a type that lowers the temperature by feeding heated Kure into a depressurized tank. In the case of a double tube heat exchange system, a mixer such as a static mixer may be incorporated in order to increase the efficiency of heat exchange.

  In addition, Joule heating that directly generates heat in Kure can suppress the generation of scale in the pipe, so that it can be sufficiently used in the present invention if the temperature rising rate of Kure matches the purpose.

  Joule heating has a high equipment cost and is not profitable, but it is possible to improve profitability by using a combination of direct steam blowing heating and Joule heating. In particular, the replacement of the second heating with Joule heating is effective in avoiding water addition due to steam blowing and producing a high-concentration product. As far as the second heating step is concerned, even if it is a microwave heating system or an indirect heating (double tube, shell and tube, etc.) system, the allowable lower limit range of the temperature raising speed intended by the present invention (0.1 ° C. or more and less than 1 ° C.) can be realized, and these can also be adopted.

  The present invention can also be used for heat treatment of fruits and vegetable purees, and heat sterilization treatment of seasoning liquids containing these purees. Furthermore, it can also be used for heat sterilization treatment of meat extract, seafood extract, yeast extract and the like. In such a case, a Joule heating system is effective in order to avoid a concentration change due to vapor mixing. In any case, heating is performed so that the rate of temperature increase in the first stage heating is 1 ° C. to 70 ° C., preferably 10 ° C. to 60 ° C. per second, and 65 ° C. to 90 ° C., preferably 70 ° C. to The point is to raise the temperature to 85 ° C.

  Thereafter, the second heating is combined, and heating is performed so that the rate of temperature rise is 0.1 ° C to 70 ° C, preferably 10 ° C to 60 ° C per second, and is 100 ° C to 150 ° C, preferably 106 ° C to 130 ° C. The temperature may be raised to. Of course, a multistage heating system having two or more stages may be adopted.

  Subsequently, an embodiment of the device of the present invention will be described with reference to FIG. FIG. 5 shows a first embodiment 10A of the apparatus of the present invention. The soybean grinding heat treatment apparatus 10A of the present invention has a structurally overlapping portion with the conventional soybean grinding heat treatment apparatus 10 shown in FIG. 12, and will be described again with reference to FIG.

  In FIG. 5, 10A is the soybean grinding heat treatment apparatus of the present invention. In this soybean grinding heat treatment apparatus 10A, soybean B is received in the hopper 12, and is ground by the grinding machine 200 together with water W while being quantitatively supplied by the quantitative supply apparatus 14 to obtain a soybean ground product B1. The soybean ground product B1 called Kure is sent from the attritor 200 through the pipe P1 to the first heater 202 through the pipe P2 by the metering pump 18.

  One of the features of the present invention is that the heating process is divided into two stages as described above. In the soybean grinding heat treatment apparatus 10A of the present invention, heating is performed in order to carry out the two-stage heating process. The process is constituted by two heaters, that is, a first heater 202 and a second heater 204, and these heaters are arranged in series. As the heater used as the first heater 202 and the second heater 204, a heater of a system in which the steam S is directly blown into the soybean ground product B1 is preferably used, and particularly in FIGS. 7 to 9 described later. A heater having the structure shown is preferred.

  The soybean ground product B1 sent to the first heater 202 is heated by the steam S introduced. The soybean ground product B1 heated by the first heater 202 is sent to the first temperature holding means 203 such as a hold pipe through the pipe P3 and held at a temperature for a certain time.

  The soybean ground product B1 held for a predetermined time by the first temperature holding means 203 is then sent to the second heater 204 through the pipe P4. The soybean ground product B1 heated by the second heater 204 is sent to the second temperature holding means 205 through the pipe P5 and held for a certain time. Thereafter, the soybean ground product B1 is sent to the solid-liquid separator 208 and separated into a liquid (soy milk) B2 and a solid (okara) B3. The temperature holding means 203 and 205 are installed as necessary, and are not an essential component, and the installation can be omitted.

  In FIG. 5, 22X and 22Y are temperature control devices provided corresponding to the first heater 202 and the second heater 204, and measure each temperature of each heater 202, 204 and according to each measured temperature. The valves V1 and V2 installed on the steam supply pipes P11 and P12 are opened and closed to control the temperature of the first and second heaters 202 and 204. M is a motor for driving the fixed quantity supply device 14.

  That is, the soybean grinding heat treatment apparatus 10A shown in FIG. 5 has two heaters of the type in which the steam S is directly blown into the soybean grinding product B1, that is, the first heater 202 and the second heater 204 in series. In this example, the temperature is raised to a predetermined temperature by the first stage heating and then heated to a higher temperature region by the second stage heating. After the first stage heating, the temperature may be held for a certain time by the first temperature holding means 203 such as a hold pipe, or may be shifted to the second stage heating promptly. After the second stage heating, it may be sent to the solid-liquid separator 208 after being held for a certain time by the second temperature holding means 205 such as a hold pipe, or may be sent directly to the solid-liquid separator 208.

  In the example of FIG. 5, the soybean ground product B <b> 1 is sent to the second temperature holding means 205 through the pipe P <b> 5 and held for a certain time, and then the soybean ground product B <b> 1 is sent to the solid-liquid separator 208. However, as shown in FIG. 6, the soybean ground product B1 is sent to the second temperature holding means 205 through the pipe P5, and then sent to the cooler 206 through the pipe P6. In the cooler 206, the temperature of the soybean ground product B1 is adjusted. A configuration in which the temperature is lowered to an appropriate temperature and then sent to the solid-liquid separator 208 may be employed.

That is, the soybean grinding heat treatment apparatus 10B shown in FIG. 6 has two heaters of the type in which steam S is directly blown into the soybean grinding product B1, that is, the first heater 202 and the first heater 202, as in FIG. In this example, the two heaters 204 are connected in series. After the second stage heating, the second temperature holding means 205 such as a hold pipe is held for a certain period of time, and then the temperature is quickly lowered to an appropriate temperature through the cooler 206. It is an example of the system sent to the separator 208. FIG. Further, the first temperature holding means 203 such as a hold pipe may hold the temperature for a certain time after the first stage heating, and the second temperature holding means 205 such as the hold pipe after the second stage heating is omitted and directly cooled. The solution may be sent to the vessel 206.

  The structure of the heater of the type in which the steam S is directly blown into the soybean ground product B1 that is preferably used as the first heater 202 and the second heater 204 will be described with reference to FIG. In FIG. 7, the heater H includes a main conduit 300 for allowing the soybean ground B1 to pass through, a steam distribution pipe 302 provided adjacent to the main conduit 300, and the main conduit 300 from the steam distribution pipe 302. And one or a plurality of steam introducing pipes 304 for introducing the steam S into the main conduit 300. Reference numeral 306 denotes a static element disposed inside the main conduit 300, and has a function of enhancing the stirring effect of the soybean ground product B1 introduced into the main conduit 300. The static element 306 is preferably a fixed type, but may be a rotary type. Further, the installation of the static element 306 can be omitted. Reference numeral 308 denotes a steam inlet for blowing steam S into the steam distribution pipe 302.

  One to a plurality of the steam introduction pipes 304 can be freely selected. Further, in the example of FIG. 7, the heater H including the steam distribution pipe 302 and the main conduit 300 is installed in parallel to the horizontal floor F on which the heater H is installed via a column 307. As shown in FIG. 8, as shown in FIG. 8, the heater H1 including the steam distribution pipe 302 and the main conduit 300 is fed in the liquid feeding direction by an angle α with respect to a horizontal floor F on which the heater H1 is installed. An upwardly inclined state can be employed. The angle α can be 0 to 90 °, preferably 2 ° to 45 °, more preferably 5 ° to 20 °. Thus, the heaters H and H1 may be freely selected from horizontal to vertical, but the air layer in the main conduit 300 is eliminated by providing an inclination so as to increase in the liquid feeding direction. It is easy to do so, and the effect of making the mixture of soybean ground product (Kure) B1 and steam S more uniform, and the effect of reducing the impact sound at the time of introducing steam can be expected. In this case, it is preferable to install a steam drain remover 309 in the steam distribution chamber 302 because dry steam can always be introduced into the Kure B1.

  In addition to FIGS. 7 and 8, the heater having the structure shown in FIG. 9 can be applied to the structure of the heater of the type in which the steam S is directly blown into the soybean ground product B1 preferably used in the apparatus of the present invention. The heater H2 shown in FIG. 9 has a simpler structure than the heaters H and H1 shown in FIGS. 7 and 8, and a main conduit 300 for allowing the soybean ground B1 to pass therethrough. And a steam introduction pipe 304 for introducing the steam S. Reference numeral 306 denotes a static element disposed inside the main conduit 300, and has a function of enhancing the stirring effect of the soybean ground product B1 introduced into the main conduit 300. The static element 306 is preferably a fixed type, but may be a rotary type. Further, the installation of the static element 306 can be omitted.

  As shown in FIGS. 5 and 6, it is preferable to apply a heater of the type in which steam S is directly blown into the soybean ground B1 as the first heater 202 and the second heater 204, The heater 202 is a heater (FIGS. 7, 8, and 9) in which the steam S is directly blown into the soybean ground product B1, and the second heater is a conventional general heater as shown in FIGS. It is also possible to adopt a configuration in which a heater is applied.

  FIG. 10 shows a heater (first heater 202) of a system in which steam S is directly blown into the soybean ground product B1, and a cylindrical heater as an example of a typical Kure heating apparatus in the tofu industry shown in FIG. The structural example which combined a part of 20 as the 2nd heater 204A is shown. The second heater 204A has a shape in which only the latter half portions 20D to 20G are left by reducing the number of single cylindrical heaters of the heater 20 shown in FIG. As shown in FIG. 10, the first temperature holding means 203 and the second temperature holding means 205 may be provided after the first heater 202 and the second heater 204 </ b> A as necessary. The latter half of the heater 204A may be used as it is as a means for both the heating mechanism and the temperature holding mechanism.

  FIG. 11 shows a configuration example in which a heater (first heater 202) of a system in which steam S is directly blown into soybean ground B1 and a conventional tube-type heater are combined as a second heater 204B. As shown in FIG. 11, you may provide the 2nd temperature holding | maintenance means 205 which hold | maintains the heat | fever heated after the 2nd heater 204B for a fixed time as needed. Furthermore, after the first heater 202, the temperature may be held for a certain time by the first temperature holding means 203, or may be promptly sent to the tube-type second heater 204B. The tube type heater may be either a type in which steam is directly introduced into the tube and heated directly, or a type in which the tube type heater is indirectly heated with a double tube heater.

  In the configuration of FIGS. 5, 6, 10, and 11, as the temperature holding means for holding Kure at a constant temperature after the first heater 202 and the second heater 204, 204 </ b> A, 204 </ b> B, a cylindrical shape, a pipe Any shape can be used as long as it achieves its purpose.

  The heater of the shape shown in FIG. 7 (name: Noritake Cooker, manufactured by Noritake Co., Ltd.) has never been used in the production of soy milk and tofu. Is the one that you have chosen to do. Therefore, the heating system of the present invention incorporating the above heater is proposed for the first time by the present inventors as an ideal heating system in the production of soy milk and tofu.

  The present invention will be described more specifically with reference to the following examples. However, it is needless to say that these examples are shown by way of illustration and should not be construed in a limited manner.

  Experiment Example 1: Whole soybeans soaked in water for 16 hours were ground with a mortar-type grinder while adding fresh water at 18 ° C, and the resulting kure (23 ° C) was placed with a kure transfer pump (rotary pump). It was sent to 1 heater (1500 L / h), and steam was blown into it after 10 seconds to reach 68 ° C. in 2 seconds. After maintaining this for 5 seconds, steam was blown in with a second heater to reach 106 ° C. for 2 seconds, and after holding for 240 seconds, it was cooled to 85 ° C. with a double tube cooler. This was separated into okara and soy milk with a screw press, and the obtained soy milk was used as one experimental example.

  Experimental Example 2: A whole mill soybean soaked in water for 16 hours was ground with a stone mill type grinder while adding fresh water at 7 ° C., and the obtained kure (15 ° C.) was transferred with a kure transfer pump (rotary pump). It sent to the 1st heater (1500 L / h), and the vapor | steam was blown in after 10 second, and was 70 degreeC in 2 second. The treatment after the second heater was carried out in the same manner as in Experimental Example 1 and soymilk obtained was used as Experimental Example 2 products.

  Comparative Experimental Example 1: The soaked soybeans were ground in the same manner as in Experimental Example 1, and the obtained kure (23 ° C.) was similarly fed to the continuous kettle with a kure transfer pump (1500 L / h), and six vertical cylinders Steam was blown from the bottom while sequentially passing through (25L) from below to above. It was 40 ° C. 50 seconds after passing through the Kure transfer pump, 60 ° C. after 80 seconds, 70 ° C. after 120 seconds, 90 ° C. after 160 seconds, 100 ° C. after 180 seconds, and 106 ° C. after 240 seconds. After being kept for 240 seconds, it was separated into okara and soy milk with a screw press, and the obtained soy milk was used as one product in Comparative Experimental Example.

  Comparative Experiment Example 2: The soaked soybeans were ground in the same manner as in Experiment Example 2, and the obtained kure (15 ° C.) was similarly fed to the continuous kettle with a kure transfer pump (1500 L / h), and six vertical cylinders were used. Steam was blown from the bottom while sequentially passing through (25L) from below to above. It was 30 ° C. after 50 seconds after passing through the Kure transfer pump, 45 ° C. after 80 seconds, 60 ° C. after 120 seconds, 75 ° C. after 160 seconds, 90 ° C. after 180 seconds, 100 ° C. after 200 seconds, and 106 ° C. after 240 seconds. After holding for 240 seconds as it was, it was separated into okara and soymilk with a screw press, and the obtained soymilk was used as two comparative experimental examples.

  Comparative Experimental Example 3: The soaked soybeans were ground in the same manner as in Experimental Example 1, and the obtained kure (23 ° C.) was similarly sent to the double-pipe indirect heater (1500 L / h) with a kure transfer pump for 70 seconds. Later, it was 50 ° C., 70 ° C. after 120 seconds, and 86 ° C. after 180 seconds. Steam was blown into this at 106 ° C., held for 240 seconds, and then cooled to 85 ° C. with a double tube cooler. This was separated into okara and soy milk with a screw press, and the obtained soy milk was used as 3 comparative experimental examples.

  Comparative Experimental Example 4: The soaked soybeans were ground in the same manner as in Experimental Example 1, and the obtained kure (25 ° C.) was similarly sent to a heater with a kure transfer pump (1500 L / h), and steam was blown in after 10 seconds. The temperature was 106 ° C. for 5 seconds. After holding for 240 seconds, it was cooled to 85 ° C. with a double tube cooler. This was separated into okara and soy milk with a screw press, and the obtained soy milk was used as 4 comparative experimental examples.

  Each soymilk obtained was cooled to 10 ° C., mixed with 0.25% magnesium chloride preparation as a coagulant, sealed in a polypropylene container, and heat coagulated at 85 ° C. for 45 minutes. Each of the soy milk and tofu was allowed to stand at 20 ° C. for 1 hour, and then subjected to sensory evaluation by 13 professional panels.

  The results are summarized in Tables 1 to 3, but the experimental product has extremely low soy milk viscosity and high gelling power. On the other hand, the comparative experimental product has a high viscosity and the gelling power is lower than that of the experimental product. Overall, the experimental product exceeded the comparative experimental product. As a result of the sensory test, the experimental product of both soymilk and tofu exceeded the comparative experimental product, and was well received.

Example 1
Whole soybeans soaked in water for 15 hours are kept in the hopper part of a vertical grinder to prevent air from entering, and the number of rotations of the connected liquid feed pump (Mono pump) is constant and The amount of grinding water supplied was controlled to maintain the water level in the hopper at a constant level.

  The obtained Kure (21 ° C.) was sent to the first heater (1200 L / h), and after 12 seconds, steam was blown into 75 ° C. for 4 seconds. After holding this for 60 seconds, steam was blown in with a second heater to reach 103 ° C. for 4 seconds, and after holding for 90 seconds, it was cooled to 75 ° C. with a double tube cooler.

  This was separated into okara and soy milk with a screw press, and the obtained soy milk was introduced into a deaeration tank. This soy milk was sterilized at 120 ° C., cooled, and mixed with natural bittern, filled and sealed in a plastic container, heated and coagulated at 85 ° C. for 45 minutes, and cooled to 10 ° C.

  The tofu obtained had a bean fragrance, astringency, no pungent taste, and was sweet and delicious.

(Example 2)
The moultured soybeans were ground with a horizontal grinder while supplying fresh water, and the obtained kure (23 ° C.) was sent to the first heater (1500 L / h) with a connected liquid feed pump after 10 seconds. Steam was blown into 85 ° C. for 5 seconds. After holding this for 10 seconds, the temperature was raised to 120 ° C. for 30 seconds by Joule heating with the second heater, and then cooled to 80 ° C. with a double tube cooler after holding for 30 seconds.

  This was separated into okara and soy milk with a screw decanter, and the obtained soy milk was introduced into a deaeration tank. The soymilk was sterilized at 145 ° C. for 5 seconds, cooled to 10 ° C., and filled into a sterile polypropylene container under aseptic conditions.

  This soy milk was smooth and easy to drink, with astringent, no-taste aftertaste.

(Example 3)
Whole soybeans soaked in water for 15 hours are ground with a horizontal grinder while supplying fresh cold water (5 ° C), and the resulting kure (16 ° C) is fed to the first heater with a connected liquid feed pump. (1500 L / h) After 10 seconds, steam was blown to reach 90 ° C. in 5 seconds. After holding this for 8 seconds, steam was blown with a second heater to 130 ° C., and after holding for 10 seconds, it was cooled to 75 ° C. with a double tube cooler.

  This was separated into okara and soy milk with a screw decanter, and the obtained soy milk was introduced into a deaeration tank. This soy milk was sterilized at 125 ° C. for 10 seconds, cooled to 80 ° C., added with natural bittern, mixed and left to stand for 30 minutes while warming.

  This tofu had a high aroma of soybean, was sweet and astringent, and had a clean aftertaste with no pungent taste.

It is a flowchart which shows one example of the process order of the grinding | pulverization heat processing method of the soybean of this invention. It is a block diagram which shows one example of installation of the apparatus in the process order of FIG. It is a flowchart which shows the other example of the process order of the grinding heat processing method of the soybean of this invention. It is a block diagram which shows one example of installation of the apparatus in the process order of FIG. It is a mimetic diagram showing one embodiment of a soybean grinding heat processing device of the present invention. It is a schematic diagram which shows other embodiment of the soybean grinding heat processing apparatus of this invention. It is sectional explanatory drawing which shows an example of the heater of the system which blows a vapor | steam directly in a soybean ground material. It is sectional explanatory drawing which shows the other example of the heater of the system which blows a vapor | steam directly in a soybean ground material. It is sectional explanatory drawing which shows another example of the heater of the system which blows steam directly in soybean ground material. It is a schematic diagram which shows another embodiment of the grinding | pulverization heat processing apparatus of the soybean of this invention. It is a schematic diagram which shows another embodiment of the grinding | pulverization heat processing apparatus of the soybean of this invention. It is a schematic diagram which shows an example of the conventional grinding | pulverization heat processing apparatus of soybean.

Explanation of symbols

  10, 10A, 10B: grinding heat treatment device, 12: hopper, 14: metering feeder, 16,200: grinding machine, 18: metering pump, 20: conventional heater, 20A-20G: heater alone, 202 : First heater 203: first temperature holding means 204, 204A, 204B: second heater 205: second temperature holding means 206: cooler 208: solid-liquid separator 210: vacuum degassing Tank, 212: Heat sterilizer or sterilizer, 300: Main conduit, 302: Steam distribution pipe, 304: Steam inlet pipe, 306: Static element, 307: Strut, 308: Steam inlet, 309: Drain removed, B: Soybean, B1: Soy grind, H, H1, H2: Heater of the present invention, P1 to P9: Pipe, P11 to P17: Steam supply pipe, S: Steam, steam, V1 to V7: Valve, W: .

Claims (16)

A grinder for grinding the raw soybean, a first heater for heating the soybean grind from the grinder, a second heater for further heating the soybean grind heated by the first heater, A solid-liquid separator that separates soybean meal heated by the second heater into soy milk and okara,
As the first heater and the second heater, a heater of a system in which steam is blown directly into the soybean ground product,
A heater of a system in which steam is directly blown into the soybean ground product includes a main conduit for passing the soybean ground product, a steam distribution pipe provided adjacent to the main conduit, and the main lead from the steam distribution pipe. A soybean grind heat treatment method using a soybean grind heat treatment apparatus having a plurality of inclined steam introduction pipes extending into a pipe and introducing steam into the main conduit,
A grinding process in which soybeans are put into a grinding machine, and water is added for grinding.
Immediately after the grinding step, the temperature of the soy ground product is raised to a temperature range of 65 ° C. to 90 ° C. so that the rate of temperature rise of the soy ground product becomes 1 ° C. to 70 ° C. per second. A first heating step for maintaining the temperature state for 1 second to 180 seconds;
Next, the temperature increase rate of the ground soybean is set to a predetermined condition, the temperature of the ground soybean is increased to a predetermined temperature, and a second heating step for maintaining the temperature rising state for a predetermined time is connected in series. and, a sealed continuous line,
In the second heating step, the temperature rise rate of the soybean ground product is 0.1 ° C. to 70 ° C. per second, the temperature of the soybean ground product is 100 ° C. to 150 ° C., and the temperature rising state holding time is 1 second. A method for grinding and heat-treating soybeans, characterized in that it is -900 seconds .   The grinding heat processing method of Claim 1 which connects the cooling process which cools the said soybean ground material to less than 100 degreeC after the said 2nd heating process. The soybean heat-treating method according to claim 2, wherein a solid-liquid separation step using a solid-liquid separator is connected after the cooling step. The soybean grinding heat treatment method according to claim 3, wherein a vacuum degassing step using a vacuum degassing tank is connected after the solid-liquid separation step. The soybean grinding heat-treatment method according to claim 4 , wherein a heat sterilization step using a heat sterilizer having a temperature range of 110 ° C to 150 ° C or a sterilization step using a sterilizer is connected after the vacuum degassing step. 3. The soybean grinding heat treatment method according to claim 2, wherein after the cooling step, a vacuum deaeration step using a vacuum deaeration tank and a solid-liquid separation step using a solid-liquid separator are connected. The soybean grinding heat treatment method according to claim 6 , wherein a heat sterilization step using a heat sterilizer having a temperature range of 110 ° C to 150 ° C or a sterilization step using a sterilizer is connected after the solid-liquid separation step. Grinding砕加heat treatment method for soybeans of any one of claims 1-7 to a temperature below the 15 ℃ of water added to the grinding time. The method for grinding and heat-treating soybean according to any one of claims 1 to 8 , wherein the pH of water added at the time of grinding is 8 to 12. The soybean heat treatment method according to any one of claims 1 to 9 , wherein the grinding is performed in a water-sealed state. An apparatus for carrying out the polishing砕加heat treatment method for soybeans of any one of claims 1-10,
A grinder for grinding the raw soybean, a first heater for heating the soybean grind from the grinder, a second heater for further heating the soybean grind heated by the first heater, soybean mill grind, which is heated by the second heater possess a solid-liquid separator for separating the soy milk and okara,
As the first heater and the second heater, a heater of a system in which steam is blown directly into the soybean ground product,
A heater of a system in which steam is directly blown into the soybean ground product includes a main conduit for passing the soybean ground product, a steam distribution pipe provided adjacent to the main conduit, and the main lead from the steam distribution pipe. An apparatus for grinding and heating soybeans, comprising: a plurality of inclined steam inlet pipes extending to a pipe and introducing steam into the main conduit . The soybean grinding heat treatment apparatus according to claim 11 , wherein a temperature holding unit is installed between the first heater and the second heater. The soybean heat-treating apparatus according to claim 11 or 12 , wherein a temperature maintaining means and / or a cooler is installed between the second heater and the solid-liquid separator. The soybean heat-treating apparatus according to any one of claims 11 to 13, wherein the steam distribution pipe is installed in parallel with the main conduit. Heater type blowing steam directly into the soybean mill grind is, any one of claims 11 to 14 which is inclined in only the liquid sending direction upward angle α relative to a horizontal floor surface installed the heater The soybean grinding heat treatment apparatus as described. The soybean heat-treating apparatus according to claim 15 , wherein the angle α is 2 ° to 45 °.

Images