JP6660639B2 - Kure solution heating method and kure solution heating device - Google Patents

Description

  The present invention relates to a method for heating a soybean soybean soybean soybean, which is obtained by grinding and crushing soybean into a puree or slurry liquid state and heating the soybean soybean by feeding the soybean soybean to a batch-type steaming can. A heating device.

  Conventionally, a method for producing tofu or soymilk using a method for heating a soybean soybean soup which has been crushed and crushed into a puree or slurry liquid has been described.

  In tofu and soy milk, a typical unpleasant odor peculiar to soybeans is green odor, which is a nasal smell emanating from green grass, and acts as a type of enzyme (lipoxygenase) (oxidative decomposition reaction) It depends largely. Lipoxygenase reacts with unsaturated fatty acids present in soybeans to form lipid peroxides, which are further decomposed and converted into medium-chain aldehydes and alcohols, which cause unpleasant odor (green odor). Becomes In order for lipoxygenase to work, lipids and oxygen serving as substrates are required. According to the scientific literature 1, lipoxygenase has three types of isozymes, and among L1, L2, and L3, L2 particularly affects the generation of blue odor, and its inactivation temperature is 60 ° C. at which the enzyme activity is reduced by half. And Β-Glucosidase, a glycolytic enzyme, separates the sugars of glycosides of saponins and isoflavonoids in soybeans to produce aglycones that are more unpleasant and astringent. According to Document 1, the inactivation temperature of β-glucosidase is 50 ° C. It is known that at 15 ° C. or lower, the action of these enzymes is suppressed. In other words, in order to suppress the unpleasant odor of soy milk and tofu, soybeans are heated at a high temperature in advance so that oxidative degrading enzymes do not work (Patent Document 4), or an enzyme inactivation treatment method by hot water grinding (Patent Document 5) ), A method of removing the hypocotyl where the enzymes are localized (Patent Document 8), a method of adjusting the alkali side with a pH adjuster (Patent Documents 4, 9, 10), and a method of adding an enzyme inhibitor (Patent Document Many techniques are known, such as 7), a method of grinding soybeans in an oxygen-free or low-temperature environment (Patent Documents 3, 6, and 9). Although a method of inactivating lipoxygenase by adding hot water directly to soybeans has also been studied, there is a problem that the storage rate of soybeans is insolubilized, thereby lowering the extraction rate of solids in soymilk. It is also effective to heat soybeans to a predetermined temperature immediately after grinding to inactivate the oxidative degrading enzyme (Patent Document 2). However, even if a coagulant is added, coagulation does not occur or coagulation occurs. It is not very popular because it is only soft, savory and light tofu.

As another method, lipoxygenase gene-deficient soybean is used as a raw material in part. However, lipoxygenase gene-deficient soybeans are 30 to 40% more expensive than ordinary soybeans, and have the problem of significantly increasing costs.
Under such circumstances, improvements have been made in a method of heating soybean juice in which soybeans are ground under low oxygen and the produced soybean juice is immediately heated to a predetermined temperature. Patent Literature 1 discloses that after soaking soybeans is ground in an oxygen-free atmosphere, the obtained soybean liquor is transferred to an instantaneous continuous heating device in a state where it does not come into contact with air, and the inside of the instantaneous continuous heating device is mashed. A method for producing odorless soymilk in which a gou liquor is continuously heated at 80 ° C. for at least one second in a state sufficiently filled with soybean milk is disclosed. Further, in Patent Document 2, soybeans are ground in water, and the produced gou liquor is continuously sent out from a connection pipe connected to a grinding unit by a transfer pump to a transfer pipe, and a predetermined amount is heated by a heating device. A cereal continuous grinding device and a crushing device heated to a temperature and a method for producing soymilk are disclosed.

  However, the conventional apparatuses disclosed in Patent Documents 1 and 2 grind soybeans under low oxygen so that the lipoxygenase does not work, and heat the soybean juice to 80 ° C. or more in a short time in a heating device. However, when the kure juice is rapidly heated, the lipid oxidase can be deactivated, and the flavor of soy milk can be suppressed from having a blue smell, and on the other hand, it can be easily burnt or foamed due to uneven heating (uneven temperature). The viscosity becomes too high. When the resulting soy milk is coagulated into tofu, the aftertaste becomes too refreshing tofu, and the water retention is low and the elasticity is insufficient. Sometimes it becomes an uneven gel, filled tofu tends to adhere to the pack, cotton tofu tends to adhere to the filter cloth, problems such as defective products and loss, and such tofu has a texture and flavor However, there is a problem that the evaluation is not good enough. That is, it may be any drinkable soybean milk, but it has been difficult to obtain a rich flavor and good texture of tofu as tofu soymilk.

  On the other hand, in order to produce a rich flavor of the product, it is essential to adjust the boiling time in the heating device, but it is necessary to adjust the balance between the preceding and following steps according to rapid heating or slow heating. In addition, the flow rate of the soybean liquor may not always be constant due to fluctuations in the load of the grinding device or the crushing device due to disturbances such as the size and hardness of soybeans and voltage fluctuations. For example, in the case of two-stage grinding, the load fluctuation occurs more complicatedly. As a result, a system connected by a completely sealed system naturally led to a change to heating, which led to a change in the quality of soy milk and tofu.

  Until now, the applicant of the present application has used a conventional grinding device or a submerged grinding device to prevent uneven heating even without the addition of an antifoaming agent, and to remove various enzymes that cause a green odor. By inactivating, and furthermore, the heat denaturation of moderate protein and the formation of rich flavor are well-balanced, when the resulting soy milk is coagulated, the water retention is high and the tofu has good texture and flavor. A method for producing soymilk and a method for heating a food raw material soybean milk which can be processed to a high quality are provided (Patent Documents 14 and 15).

JP-A-52-154545 JP 2005-304474 A JP-A-52-154545 JP-A-52-125667 JP-A-53-047553 JP-A-62-502864 JP-A-51-029280 JP-A-64-086851 JP-B-56-050818 JP-A-53-091161 JP 05-184293 A JP-A-53-066465 JP 2006-015206 A Japanese Patent No. 3871575 Japanese Patent No. 5253179

Journal of the Japan Food Industry Association Vol. 36, No. 4, pp. 318-324 (1989) Journal of the Japan Food Industry Association Vol.36 No.8, pages 658-663 (1989) Journal of Soy Protein Research Society, Vol. 15, pp. 36-40 (1994)

By the way, the example of using the conventional submerged grinding device of Patent Document 15 is a special method, and usually the submerged grinding device is not used because it is expensive. When the submerged grinding device is used, the subsequent manufacturing process needs to be set in accordance with it. However, a complicated mechanical configuration such as using a batch-type steaming can that maintains the airtight state is used. In addition to soymilk beverages, soymilk for tofu has too little of the original sweetness and flavor of soybeans (the flavor of soymilk and tofu is lighter with less blue odor). In addition, there is a disadvantage that the viscosity of soy milk tends to increase, and the hardness of the tofu is hard to be obtained. Rather, a person with a slight blue smell may have a high evaluation due to the tofu-like flavor and hardness. In addition, in the conventional method of heating soymilk using the grinding device of Patent Document 15, a gou sap having a specific gravity of 1 or more is used, but this is also a special example.
In the case of conventional soy milk for tofu, the action of oxidizing enzymes (lipoxygenase, etc.) inherent in soybeans causes a considerable amount of green odor, odor, and astringency, and the flavor and hardness of the tofu taste and texture The perception that it is generalized. That is, the original taste and sweetness of soybeans were suppressed and only the hardness was obtained.
On the other hand, in the heating of the soybean soup, if an antifoaming agent is used (it is preferable that the antifoaming agent is not used as much as possible, but it must be used in some cases), it gives a fat flavor, soybean It was not the original flavor. There is also a demand for products that do not use an antifoaming agent as part of consumer needs, and non-foaming products and planning products as organic products are also increasing in the market. However, when the defoaming agent was not used, the air bubbles caught at the time of pulverization foamed and expanded in the batch-type steaming can, the stirring effect was reduced, and uneven boiling was easy.

  It is an object of the present invention to provide a method and apparatus for heating a soybean soybean that can extract the original flavor of soybean (use of endogenous enzymes) and suppress foaming even when an antifoaming agent is used to prevent uneven boiling. Is to do. It is another object of the present invention not only to utilize the above-mentioned endogenous enzymes but also to control other glycolytic enzymes other than oxidases, and to modify the polymer structure such as heat denaturation of proteins and gelatinization (gelatinization) of starch. It is an object of the present invention to provide a method and a heating device for heating a soybean soup that can also be used.

  The present inventors have studied diligently, and when heating soybean soybean in a puree or slurry form by grinding and crushing soybeans with a normal grinding device or crushing device except for a submerged grinding device, In order to bring out the original flavor and physical properties, rapid heating in the first steam-type heating device when transferring the soybean soup to the batch-type steaming can, and second steam-type heating device and batch in the batch-type steaming can. The present inventors have found that the control of the pressure, stirring, and the like in the steamer can greatly affect the quality of these products, and have completed the present invention. That is, in addition to the use of the above-mentioned endogenous enzymes, it has been found that it controls not only oxidases but also other glycolytic enzymes, and that high-molecular structure changes such as heat denaturation of proteins and gelatinization (gelatinization) of starch can be achieved. The present invention has been completed. In general, ripe soybeans generally contain little starch, but unripe soybeans and soybeans containing starch significantly depending on varieties and grades may be distributed.

(1) The present invention relates to a method for heating a soybean soup, wherein the soybean is ground and crushed by a conventional crushing apparatus or crushing apparatus other than a submerged crushing apparatus to obtain a puree or slurry specific gravity of 1.0. After grinding the lesser gou liquor, once receive it in a balance tank and heat it, or transfer it quantitatively and continuously through a connecting pipe with a transfer pump, and supply steam directly to the connecting pipe. Batch-type steaming can with primary heating using a first steam-type heating device for continuous heating to obtain a semi-solid gou liquor, and connecting the half-life gou liquor immediately after the first steam-type heating device Is sent to the second steam-type heating device, and is subjected to secondary heating to produce a more evenly cooked gou liquor,
The secondary heating batch-type steaming can, and after the secondary heating is completed, comprises a delivery quantitative pump for quantitatively sending out the soybean juice while maintaining its pressurized state,
A small-sized pressure vessel having an internal volume of 200 L or less and an internal pressure of 0.1 MPa or less, or a product of the internal volume (L) and the internal pressure (MPa) of 20 or less, wherein the batch type steaming can is charged. Is 30 to 90% of the internal volume,
In the heating step and the feeding step of the secondary heating batch type steaming can, a gas is supplied by a gas supply pressurizing means to pressurize the inside of the can, or a depressurizing means depressurizes the inside of the batch type steaming can. Then, the internal pressure of the batch type steaming can is maintained in a pressurized state of 0 to 0.1 MPa in gauge pressure .
In addition, soybeans that have been ground and crushed into puree or slurry by using a normal crushing device or crushing device other than a submerged crushing device are milled, and then balanced once after grinding. A first steam-type heating device which receives and heats in a tank, or which is transferred quantitatively and continuously through a connecting pipe by a transfer pump, and which supplies steam directly to the connecting pipe and continuously heats it, is used. Primary heating is used to obtain a semi-soiled gou liquor, which is sent to a second steam type heating device which is a batch type steaming can connected immediately after the first steam type heating device. The next heating is to produce a more evenly cooked Kure liquid,
The secondary heating batch-type steaming can, and after the secondary heating is completed, comprises a delivery quantitative pump for quantitatively sending out the soybean juice while maintaining its pressurized state,
A small-sized pressure vessel having an internal volume of 200 L or less and an internal pressure of 0.1 MPa or less, or a product of the internal volume (L) and the internal pressure (MPa) of 20 or less, wherein the secondary heating batch-type steaming can has a capacity of 200 L or less, The volume of the soup solution to be charged is 30 to 90% of the internal volume,
The gou liquor is rapidly heated to 40 to 100 ° C. by the first steam heating device and is primarily heated. Then, the initial temperature of the secondary heating in the batch type steaming can is increased, and the mixture is stirred by the stirring device. Meanwhile, the method is characterized in that the temperature is slowly raised to a final temperature of 90 to 110 ° C. or higher than the initial temperature or the temperature is maintained for a predetermined time .
In the present invention, for example, when the first steam heating device is operated by a steam injection system, a product (pure or slurry-like gou liquor which has been ground and crushed into a puree or slurry) is quantitatively and continuously transferred by a transfer pump. While performing steam injection (direct steam injection), there is an advantage that temperature control is easy. At the same time, the initial temperature is raised and uniform heating is performed. It is easy to uniformly heat the batch-type steaming can by using a stirring means having stirring blades while setting the initial internal pressure of the batch-type steaming can to a predetermined pressure.
In the present invention, the soybean soup has a solid content of 5 to 30 wt and a viscosity of 100 to 100,000 mPa · s (20 ° C., room temperature, falling ball type or B-type viscometer). And a viscosity of 500 to 50,000 mPa · s (20 ° C., room temperature, falling ball type or B-type viscometer) is preferred for the purpose of exhibiting the effects of the present invention. Such a high viscosity of the soybean juice hinders uniform heating, but by rapidly heating the raw soybean soup as in the present invention, the increase in viscosity due to thermal denaturation of proteins is suppressed, and the viscosity of the soybean soup at high temperatures is reduced. And an even heating effect can be exhibited in the subsequent secondary heating. The viscosity of the raw soybean soup at 10 to 30 ° C. becomes 1000 to 100,000 mPa · s (20 ° C.) and becomes 1/10 to 1/100 by being rapidly heated to 60 to 90 ° C.
In addition, the above-mentioned kure liquid has a specific gravity of less than 1.0, or a specific gravity of 0.8 or more and less than 1.0. In the case of ordinary grinding which is not submerged grinding (generally at a high speed, 500 to 9000 rpm, preferably 1000 to 4000 rpm), grinding is carried out by embracing air of 8.0 to 99.9% of the volume of the soybean juice. Therefore, the specific gravity of Kure liquid (raw go) is less than 1.0. Raw gou (inefficient) ground at a low speed such as a stone mill, or raw gou ground in liquid has a specific gravity of 1.0 to 1.1.
According to the present invention, the gou soup containing air has a low viscosity and is easy to flow (otherwise, the sound of vapor condensation is small and the working environment is good), and the initial temperature of the go soup received by the primary heating is higher and the viscosity is lower. It is easy to flow, but swells and spills during secondary heating, which reduces the effect of the stirrer by half. Furthermore, a large stirring blade is provided in the batch pot for secondary heating, and the inside of the can is pressurized and cooked, so that the expansion of the soybean liquor is suppressed, and the stirring is performed more uniformly and the desired quality is provided. It becomes a high-quality and homogeneous goji (soymilk quality). The secondary heating can optimize the coagulation properties by heat denaturation of the protein and optimize the quality such as a rich sweet aroma.

As the first steam heating device, a steam ejector, a steam injection, or a steam infusion for supplying steam to the connection pipe and continuously heating the connection pipe is preferable. These heating devices inject high-temperature and high-pressure steam from a nozzle and continuously directly heat the soybean soup. Preferably, a mixer is provided inside or immediately after these heating devices to promote the vapor to be mixed with the soybean juice and condensed. In addition, steam ejector and steam injection do not have the function to send the gou liquor to the batch-type steaming can. The liquid is supplied stably without being affected by its concentration or physical properties.
In the conventional steam ejector, the feed rate is different depending on the product density and viscosity, and the temperature rise is also affected. Therefore, it is difficult to control the temperature rise, and it is difficult to set an accurate initial temperature, which is not preferable. The steam ejector has conventionally been used for transferring products in steamed cans for tofu. The steam ejector also serves as a transfer means, but is likely to be affected by the concentration and physical properties of the soybean soup. Therefore, it is similarly preferable to use a transfer means using a metering pump in combination. Using this heating device as the first steam-type heating device to quickly raise the temperature of the soybean soup and immediately inactivate oxidizing enzymes, etc. However, foaming can be suppressed and uneven boiling can be prevented. The present invention is particularly effective for a defoaming method without using an antifoaming agent, a filled tofu using cooled soymilk, and the like.
The soybean soup has a solid content of 5 to 30 wt and a viscosity of 100 to 100,000 mPa · s (20 ° C., room temperature, falling ball or B-type viscometer). 50,000 mPa · s (the collected boiled gou is quenched to 20 ° C., and the viscosity is measured by a falling ball type viscosity measurement method or a B-type rotational viscometer) is preferable so as to exhibit the effects of the present invention, It is a soup for oil fried and tofu. Although the high viscosity of such gou juice hinders uniform heating, the rapid heating of raw gou juice as in the present invention suppresses the increase in viscosity due to thermal denaturation of proteins, resulting in high temperatures in the steaming can. Has the effect of reducing the viscosity of the soybean soup, and can exert a uniform heating effect in the subsequent secondary heating. Generally, a raw soybean soup having a viscosity of 100 to 100,000 mPa · s (20 ° C.) at 5 to 30 ° C. becomes 1/10 to 1/100 by being rapidly heated to 60 to 90 ° C. In particular, in the case of the non-foaming agent manufacturing method, there are cases where the soybean juice becomes considerably high in viscosity due to conditions where the soybean quality is oxidized, conditions where the quality of the production water is acidic, and conditions where the heating is excessively heated. Even in this case, the increase in viscosity can be suppressed by rapid primary heating.
Further, since the soybean soup generally contains air (fine bubbles), it has a specific gravity of less than 1.0, or a specific gravity of 0.8 or more and less than 1.0. Not a small number of ordinary grinding machines that are not submerged grinding (generally, high-speed rotation to increase the processing capacity, and the number of rotations of the rotary grindstone is 500 to 9,000 rpm, preferably 1,000 to 4,000 rpm). Since the air is crushed while embracing air of 80.0 to 99.9% of the volume of the soybean soup, the specific gravity is less than 1.0. Raw gou ground by low-speed rotation (less than 500 rpm of the rotary grindstone) such as a stone mill can have a specific gravity of 1.0 to 1.1. As for the soybean soup, the specific gravity of raw soybean is 1.26, and the theoretical specific gravity of solid content of 5 to 30 wt is 0.99 to 1.078. However, since air is mixed, the specific gravity becomes smaller than that figure, and immediately after grinding. Is usually from 0.500 to less than 1.000, and usually less than 0.800 to 1.000.
In the present invention, in comparison with a goji liquid having a specific gravity of 1.0 or more obtained by submerged grinding, a goji liquid containing air and having a specific gravity of less than 1.0 has a low viscosity and is easy to flow. (The working environment is small and the working environment is good.) Since the initial temperature of the soybean soup received by the primary heating is higher and the viscosity is lower and the fluid is more likely to flow, the stirring effect is enhanced by the subsequent secondary heating. Further, the batch kettle for performing secondary heating is provided with a large stirring blade and / or the inside of the can is cooked by pressurizing the inside of the can under pressure, so that the expansion of the soybean soup is suppressed, and the stirring is more uniformly performed. Cooked evenly, resulting in high quality and homogeneous gou juice quality. The secondary heating in the present invention optimizes the coagulation properties by heat denaturation of the protein, and adds a sweet or mellow aroma while suppressing the generation of unpleasant tastes. For frying, it is possible to optimize the quality of soymilk, tofu and fried soybeans that the foaming state of the dough is uniform and easy to swell by frying, the surface texture is fine, and the skin is elastic and durable. Conventionally, the gou liquor expands and spills during heating in a batch-type steaming can, which reduces the effect of the stirrer by half, and requires more defoamer than necessary to suppress it. It was difficult to heat the soybean soup with good quality and uniform under the optimal conditions because of the fat flavor derived from it.
According to the present invention, a stir-mixing device (static mixer or the like) for uniformly stirring and mixing the gou liquor between the first steam-type heating device on the connecting pipe and the batch-type steaming can is provided. Thus, a large amount of steam can be continuously supplied, uniformly and efficiently condensed in the continuously flowing soybean soup, and uneven heating in the primary heating can be further prevented.
In addition, the present invention can control not only the oxidase, which is an endogenous enzyme, but also an endogenous glycolytic enzyme, as well as a polymer such as heat denaturation of proteins and gelatinization (gelatinization) of starch. It differs from the prior art in that structural changes are skillfully used. For example, the combination pattern of the first steam-type heating device and the batch-type steaming can is changed or increased, and Hansheng gou cooked in the batch-type steaming can is supplied to the receiving tank after the grinding and pulverizer through the metering pump ( Return to the balance tank) and re-circulate and raise the temperature in a stepwise manner by the first steam-type heating device, thereby changing the polymer structure such as thermal denaturation of proteins and gelatinization (gelatinization) of starch. Can also be used skillfully.

In the method of heating a soybean juice according to the present invention, the oxidizing enzyme is deactivated by rapidly raising the temperature, the oxidizing reaction for generating a blue smell or an unpleasant taste is appropriately operated, and the other degrading enzyme (β -Glucosidase, β-amylase, etc.) can improve the physiological action and sweetness of isoflavones and the like by providing a ripening time so that a small amount of them act. Heating the soy milk has a slight blue smell, which may have a tofu-like flavor and may be highly evaluated. In addition, by making the action of the oxidizing enzyme a little effective, protein oxidation (formation of an SS bond) also occurs, and the physical properties of soymilk / tofu are improved. Kure liquor (so-called raw go) that has been ground while mixing air with a grinding device is once received in a balance tank (raw go receiving tank, seed box) and then sent to a batch-type steaming can or batch. It is sent directly via a connecting pipe connected to a steamer. In addition, a stirring device is provided in the balance tank (raw garbage receiving tank, seed box) or the batch type steaming can, or the inside and outside air is restricted to a semi-hermetic state by restricting the inside and outside air. It is optional to maintain the oxygen-free or low-oxygen state by means such as blowing off nitrogen gas or carbon dioxide gas) or steam. Then, a gou sap (specific gravity: 0.8 to 1.0) containing air obtained by grinding with a normal grinding device except for a submerged grinding device is supplied to the first pump via a connecting pipe by a metering pump. The liquid is sent to a steam-type heating device, and is immediately heated to a predetermined temperature, so that oxidative enzymes such as lipoxygenase, polyphenol oxidase and peroxide lyase, and carbohydrate hydrolysis such as β-glucosidase and β-amylase. Inactivation or activity can be halved so that the enzyme reacts quickly and selectively. By raising the initial temperature at once in a batch type steaming can and performing uniform heating, by setting the initial pressure of the batch type steaming can to a predetermined pressure, thermal denaturation of proteins and gelatinization and decomposition of starch can be controlled, The viscosity and water retention can also be controlled, the overall heating time can be reduced, and the processing capacity is improved.
From the above, the present invention, for example, in addition to soybeans, peanuts, sesame and other high protein raw materials, potatoes, sweet potatoes, peas, rice, wheat and other high starch raw materials and starch and dextrin and other saccharides as secondary raw materials By adding to Kure liquid, a new flavor can be synergistically and effectively added, and the development of new products becomes easier. The present invention can control glycolytic enzymes in addition to endogenous or exogenous oxidases, and skillfully exploits polymer structural changes and degradation reactions such as thermal denaturation of proteins and gelatinization (gelatinization) of starch. be able to.

(2) The present invention is the method for heating gou liquor according to (1), wherein in the heating step and / or the feeding step of the batch-type steaming can, a gas (high-temperature steam, nitrogen gas, air Or the like, and pressurize the inside of the can, or depressurize the inside of the batch-type steaming can by depressurizing means, and adjust the internal pressure of the batch-type steaming can to a gauge pressure of 0 to 0.1 MPa, preferably 0. It is characterized in that a pressurized state of 0.01 to 0.08 MPa is maintained.
According to the present invention, the initial temperature can be set accurately and accurately by the balance between the amount of steam supplied by the first steam type heating device and the transfer flow rate of the transfer pump. 2), the internal pressure is increased, the expansion of the foam is suppressed, the stirring effect is enhanced, and stable boiling can be performed.
ADVANTAGE OF THE INVENTION According to this invention, the gou liquor (boiled gou) which is easy to expand, especially the gou liquor (boiled gou) without an antifoaming agent, pressurizes from the beginning or early stage of a secondary heating process, suppresses expansion, and stirs with a stirrer. The effect is not impaired, and it is possible to prevent the soybean liquor expanded in the form of foam from being insufficiently heated, and to perform uniform heating with less uneven boiling. As means for maintaining pressure, there are pressure release means such as air valves, solenoid valves, safety valves, back pressure valves, relief valves, etc. which are open / close valves of needle type, ball type, gate type, diaphragm type, etc. In addition to a mechanical pressure adjusting means (also a pressure releasing means) by a valve or the like, preferably a pressure sensor described later, and a gas supply pressurizing means such as a high-pressure gas supply valve such as steam, nitrogen or air, or a gas supply pump. And pressure control means using control means such as PID control or on / off control by an indicating controller. By maintaining the pressurized state in the feeding step, the boiled go is sent out without expansion and the amount of boiled gou remaining in the steaming can is minimized, and the sending time can be kept within a certain time. If the boiled gou remains, it mixes with the raw gou to be received in the next heating process, resulting in a non-uniform boiled gou with a non-uniform heating history, adversely affecting the product quality (the gou juice and soy milk gradually become sticky, and the color becomes gray) ). If the pressure exceeds 0.1 MPa, there is a possibility that the pressure may exceed the standard for a small pressure vessel, and the cost of the apparatus increases. Also, in case the inside of the can becomes a vacuum, it may be a vacuum-resistant container, and vacuum means such as a vacuum pump for reducing or vacuuming the inside of the can, and vacuum breaking means such as a vacuum breaking valve for returning the vacuum state to the atmospheric pressure. May be provided as appropriate. The vacuum breaking means may also serve as the pressure releasing means.
(3) The present invention is the method for heating a goji liquor according to (1) or (2), wherein the goji liquor is heated to a water temperature (generally 5 to 30 ° C, often 10 to 25 ° C.) to 40 to 100 ° C., preferably 60 to 90 ° C., followed by primary heating, then increasing the initial temperature of the secondary heating in the batch type steaming can, and using a stirring device. While stirring, the temperature is slowly raised to a final temperature of 90 to 110 ° C. or higher than the initial temperature, or the temperature is maintained for a predetermined time.
The present invention is characterized in that the gou liquor is rapidly heated to 40 to 100 ° C. as primary heating, and the initial temperature at the start of secondary heating in the batch type steaming can is adjusted to be high.
According to the present invention, it is possible to perform rapid primary heating while continuously feeding a liquid by providing a steam ejector or a steam injection and a transfer means by a metering pump. The liquid (semi-solid solution) is supplied stably, and the initial temperature can be accurately set to 40 to 100 ° C. Next, slowly heat or maintain the temperature up to the final temperature (90 to 110 ° C.) or higher than the initial temperature, thereby controlling (suppressing or partially suppressing) the generation of unpleasant taste and the like due to endogenous enzymes. In addition to extracting the original flavor of soybeans, heat denaturation of soybean protein is appropriately performed, and even when an antifoaming agent is used, foams are suppressed and uneven boiling is prevented.
According to the present invention, as described above, for example, the enzyme in soybeans is quickly inactivated to reduce the blue odor, and the heating effect is suppressed during the heating to suppress the rise in the viscosity of the soybean soup. A homogeneous and high quality soy milk is obtained.
(4) The present invention provides the method for heating a goji liquor according to any one of (1) to (3), wherein the gou liquor is heated without adding an antifoaming agent to the gou liquor.
In the present invention, since the foam once caught does not easily break in the soybean soup without using an antifoaming agent, the boiled gou easily expands in the secondary heating step, particularly in the pot, The stirring means does not work and the steam is hardly condensed, which leads to uneven boiling. However, non-foamed products and organic products have the original flavor of the material (there is no fat flavor derived from an antifoaming agent), and are required by safety-conscious consumers in recent years. According to the present invention, even in the boiling process, the soybean milk to which no defoaming agent is added can be cooked in a pressure state or a good stirring state continuously throughout the boiling process, so that homogeneous and high-quality soymilk can be obtained.
According to the present invention, the soybean liquor heated to a predetermined temperature rapidly and uniformly by the first steam-type heating device is immediately sent to a batch-type steaming can, and the batch-type steaming can is used to uniformly reach a predetermined temperature. Secondary heating is performed for a predetermined time. The batch-type steaming can of the second steam-type heating device can be efficiently heated under pressure by a gas supply pressurizing unit and / or a depressurizing unit such as a depressurizing valve and a stirrer having a large blade. it can. In the present invention, each enzyme is selectively actuated or enzyme deactivation is completed in accordance with the thermal stability and the optimal temperature of various enzymes, while preventing uneven heating, and further, moderate heat denaturation of proteins And the formation and sterilization of an appropriate flavor. For this reason, when the obtained soymilk is coagulated, it can be processed into tofu quality having high water retention, having a flavor inherent to the material, and having a long life. Here, the soybean soup is ground and mixed with grinding water, and the soybean soup is immediately ground while grinding, or immediately after grinding is finished, or is ground and once received in a balance tank for 30 minutes. Within 5 minutes, preferably within 5 minutes, the temperature of the soybean soup (raw gou) is rapidly raised from 5 to 30 ° C to 40 to 100 ° C, preferably 60 to 90 ° C, and then a predetermined holding time (1 to 600 seconds) ), Or slowly heating to a predetermined temperature in the range of 90 to 110 ° C., or an appropriate combination, and the initial temperature at the start of boiling in the batch type steaming can is adjusted to be high. . By performing such heating, while increasing the fluidity of the soybean soup in the secondary heating and preventing uneven heating, the aftertaste is refreshing as a smooth (low viscosity) and has the original flavor of soybean like tofu, It is possible to produce tofu with water retention and elasticity. By rapidly raising the temperature with the first steam-type heating device, thermal denaturation of the protein can be suppressed, viscosity rise can be suppressed, discoloration and change in flavor can be suppressed, and the flavor and smooth texture of the material can be brought out. In the case of filling into tofu by cooling, it is also possible to reduce the rise in viscosity when bitter (magnesium chloride) is added. In soybean soybean liquor, the oxidation reaction by oxygen in the air, the oxidation reaction by enzymes (lipoxygenase, etc.) contained in each raw material, and the decomposition reaction by enzymes (β-glucosidase, etc.) are suppressed or selectively activated. In addition, by adjusting the change of the high molecular component such as heat denaturation of protein and gelatinization and decomposition of starch, it becomes easy to adjust the natural sweetness, flavor, color, physical properties and texture of the material. In addition, the continuous method of heating the gou soup for batch production of small varieties is more suitable for the production of small varieties of gou soup than for batch production.

By combining the conditions (temperature and time) of the first steam-type heating device and the second steam-type heating device, for example, an enzymatic reaction that causes unpleasant taste and thermal denaturation of protein are suppressed to produce sweetness. Enzyme reaction can be used to bring out sweetness and smooth texture. The enzymes have different thermal stability, optimum temperature range, optimum pH, and the like, and can be set so that a desired enzyme reaction can be appropriately performed by using them. For example, in the case of soybean, the endogenous lipoxygenase has an optimum temperature of 50 to 60 ° C. and is almost inactivated at 65 ° C. or higher, and the endogenous β-amylase has an optimum temperature of 50 to 75 ° C. and 80 ° C. or higher. Since almost deactivated in the first heating means to raise the initial temperature to 65 ℃, in the second heating means in the range of 65 ~ 75 ℃ 10 ~ 600 seconds, preferably 30 ~ 300 seconds, After stopping or holding the heating means or heating slowly, heating to 90 to 110 ° C. or 100 to 110 ° C. for 30 to 300 seconds can produce soy milk with a low viscosity and a slow coagulation reaction, Strong, resilient tofu can be produced.
(5) The present invention relates to a heating device for kure liquor, which carries out the method for heating a kure liquor according to any one of the above (1) to (4),
Using a metering pump, connect a soybean with a specific gravity of less than 1.0 by grinding and crushing soybeans into a puree or slurry by using a normal grinding or crushing machine other than a submerged grinding machine. And a first steam-type heating device that supplies steam directly to the connecting pipe and continuously and rapidly heats the first steam-type heating device, and is connected immediately after the first steam-type heating device. It is characterized by comprising a batch-type steaming can, which is a second steam-type heating device that performs secondary heating slowly in batches.
According to the present invention, uniform heating can be achieved even if the soybean soup is a soybean milk, a fried soybean soup, and a tofu tofu which are particularly rich and highly viscous. The rapid heating of raw gou juice as in the present invention controls the action of the endogenous oxidase, suppresses the increase in viscosity due to thermal denaturation of the protein, and has the effect of reducing the gou juice viscosity at high temperatures. Can be adjusted to the optimum quality such as the effect of uniformly heating in the secondary heating, the physical properties and coagulation characteristics of soymilk, fried chicken and tofu, flavor and aroma.
The first steam-type heating device is not particularly limited as long as it has a heater capable of continuously heating the gou liquor by uniformly mixing it with steam. For example, a steam heating device of a steam injection type (FIGS. 2C to 2E), a steam infusion type (FIG. 2F), or a steam ejector type (FIG. 2B) can be given. Preferably, a large amount of steam is evenly dispersed and continuously supplied to the kure liquid flowing at a constant flow rate through the porous steam supply holes, and immediately thereafter, a mixer (static type) for mixing the steam and the kure liquid A mixer or the like).
(6) The present invention is the heating device for kure juice according to the above (5),
A pressure sensor (pressure detector) for measuring the internal pressure of the batch type steaming can and a gas (high temperature steam, nitrogen gas, air, etc.) are supplied to the batch type steaming can to pressurize the inside of the batch type steaming can. A gas supply pressurizing unit and / or a depressurizing unit that decompresses the inside of the batch type steaming can by an opening operation or an opening degree adjusting operation so that the inside of the batch type steaming can is maintained at a predetermined pressure value. It is characterized by having a control function for controlling.
According to the present invention, the pressure in the batch-type steaming can can be accurately controlled to an appropriate pressure state. The pressure sensor is not particularly limited as long as it can detect the internal pressure, and includes a pressure switch, a differential pressure sensor, and the like. The pressure sensor can transmit the measured pressure value to a control device (indicating controller). I just need. The output value is sent from the control device (indicating controller) to the actuator of the gas supply means and the pressure release means such as the pressure release valve, and the pressure in the can is adjusted to a predetermined pressure value by feedback control such as on / off control and PID control. Preferably, it is configured to adjust.
(7) The present invention is the heating device for kure juice according to the above (5) or (6),
The batch-type steaming can is provided with a delivery pump for quantitatively delivering the soybean soup after maintaining the pressurized state after the secondary heating.
ADVANTAGE OF THE INVENTION According to this invention, the gou liquor (boiled gou) which expands easily, especially the gou liquor (boiled gou) without an antifoaming agent can be sent out at a fixed flow rate within a predetermined time, and per steaming can It is possible to increase the processing capacity. In addition, it is possible to pour softly while suppressing foaming in the soup (boiled go) tank connected to the outlet, which prevents excess foaming and remixing of air. In addition, it is possible to prevent a large amount of creamy (mousse-like) or crab-foamed soybean soup containing many fine bubbles from remaining in the batch-type steaming can. If the residue is large, it mixes with the next received gou juice (raw go) and becomes a gou juice with an uneven heating history, which accumulates over time. In long-term production, the quality of soymilk, tofu, and fried oil is reduced. In some cases, such effects can be reduced as much as possible. The pressure state at the time of sending out is preferably equal to or more than the internal pressure at the end of the secondary heating and 0.1 MPa or less.
(8) The present invention is the apparatus for heating gou liquor according to any one of (5) to (7) above, wherein the batch-type steaming can has an internal volume of 200 L or less and an internal pressure of 0.1 MPa or less, or an internal volume (L). ) And an internal pressure (MPa) of 20 or less, wherein the volume of the soybean soup to be charged is 30 to 90% of the internal volume.
ADVANTAGE OF THE INVENTION According to this invention, the standard of a small pressure vessel can be met, it is inexpensive and space-saving, and the periodic management of a pressure vessel is simplified, and the soup liquid to be received in a can is two to three times larger than before. It can be increased by three times, and the processing capacity per one batch-type steaming can can be increased.
Conventionally, assuming the expansion of boiled go, even a batch type steaming can of less than 200 liters accepts only less than 1/3 or less, less than 30%, and at most 50-60 liters of raw liquid (raw go). Was. It was said that if more kure juice was added, it would be boiled unevenly. Therefore, two-thirds of the space in the can also serves as a space for the expansion of the boiled gou and the return water from the fried oil, but in many cases it can be said that the space was wasted space.
Compared with the conventional steaming can, the present invention can increase the internal pressure to a slight pressure by the gas supply means from the beginning during the primary heating or the secondary heating, and can perform the heating while suppressing the expansion of the gou liquor. This is a so-called cauldron whose processing capacity is doubled even with a volume of. By the stirring means having a larger stirring blade, even if there is some unevenness in the heating history, the soybean soup can be more uniformly heated than before. For example, as the can body 200L, a range of 60 to 180L is preferable as the soup solution to be received. Compared to raw soybeans, it is 3-4 times more water-rich Kure liquid, and the specific gravity of Kure liquid is 1 kettle soybean 15-60 kg as a specific gravity of 1, and the kure juice specific gravity of 0.8 is 12-48 kg per kettle soybean. In comparison (the limit of 5-12 kg of raw soybeans per pot), the amount of soybeans that can be processed per pot can be doubled to 15-60 kg of soybeans per pot. The actual amount of gou liquor in the steaming can is suitably from 60 to 150 liters per pot and preferably from 80 to 120 liters.
(9) The present invention relates to a heating device for kure juice according to the above (8),
The batch-type steaming can, having a rotating shaft eccentrically or inclinedly or horizontally mounted so as to raise or lower the horizontal rotation flow with respect to the gou liquor, a rotary stirring device for rotating and stirring the gou liquor It is characterized by having.
According to the present invention, the batch-type steaming can is provided with a rotary stirring device, and if the steaming can is circular when viewed from above, the center is avoided, and an eccentric or inclined rotating shaft is provided. Then, a molded plate material such as a plate-like or curved plate or a cast member is attached to the rotation shaft. Further, when viewed from the side of the batch type steaming can, it may have a horizontal rotation axis.
(10) The present invention is the heating device for kure juice according to the above (8) or (9),
The rotary stirring device of the batch-type steaming can includes a large-size stirring blade having a size (or area) that directly agitates a solid range of 20 to 80% of the internal volume of the batch-type steaming can. It is characterized by.
In other words, this is an action range in which the high viscosity viscous liquid can be directly moved when the stirring blade rotates, and the stirring space volume formed by the rotation trajectory drawn by the stirring blade is conventionally small stirring space volume (FIG. 7). In (b1) and (b2)), less than 5%, and in most cases, less than 2% of the internal volume of the batch-type steaming can, whereas in the present invention, it is shown by the broken lines in FIGS. 7 (a1) and (a2). As described above, the volume is 5 to 90% of the internal volume of the batch type steaming can (FIG. 7).
ADVANTAGE OF THE INVENTION According to this invention, a highly viscous soybean soup can be forcibly and uniformly stirred.
Conventionally, as a batch type steaming can, a lower hemispherical upper cylindrical type, the same cylindrical type (FIGS. 8A to 8E), a spherical shape, a hemispherical shape, a square type, and the like are known. In each mold, there are a double structure (FIG. 8B), a heat insulating structure using a heat insulating material or the like, and a form in which the heat insulating property is enhanced by a double jacket.
As a control method, there is a shaft rotation drive control using a control device such as a general-purpose motor such as a motor with a brake, an inverter control motor, a servo control motor, and the like. A rotary paddle type is known. As another control method, there is a linear drive control using a control device such as a motor for inverter control, a motor for servo control, an air cylinder, an electric cylinder, and the like. Etc. are known.
In addition, as another stirring method, a stirring method operated by a robot control system capable of multi-axis operation, operating in a square, circular, elliptical, figure-eight, etc. trajectory when viewed from above while the plate is vertically or slightly tilted A paddle type is known.
In this stirring control, it has been often practiced to attach stirring blades to the stirring means to assist the stirring. However, conventionally, the stirring means directly acts only in a range of less than 5% of the internal volume in the batch type steaming can. No, it was a batch type steaming can having small stirring blades (FIGS. 7 (b1), (b2), FIGS. 8 (a) to 8 (e)). This is because, in the past, soymilk concentration was relatively low, soybean soup had fluidity, and even small stirring blades could be uniformly heated. However, in recent years, thick soymilk 13 to 20% wt has been required. With a thick stirring solution, ideal stirring is difficult with small stirring blades. While the gou juice can be moved reliably within the range where the blades are actually in contact, the gou juice hardly moves during the boiling process when the temperature of the gou is low in the range where the stirring blades do not reach, and the temperature is increased by steam heating from around the steam discharge tube. The whole gou juice finally starts to move around the middle stage of the boiling process due to the flow of the gou juice that gradually rises and becomes easy to flow, and becomes uniform throughout. Small stirring blades have a large difference in heat history of the soybean liquor and large uneven heating, and large stirring blades have a small difference in heat history of the soybean liquor and have less heating unevenness and are more homogeneous. In other words, the quality of the obtained soymilk, tofu, and fried rice depends on the balance between the kure liquor that is heated immediately near the launch tube and rises in temperature, and the kure liquor that rises in the latter half without increasing the temperature. . The balance is pros and cons, and a little unevenness is sometimes preferred because it has a traditional handmade tofu-like flavor, and for soy milk for filling tofu that needs to reduce the viscosity of soy milk when cooled In some cases, it is preferable to have as little heat unevenness as possible.
For example, a screw (propeller) shape of a ship or an airplane having 2 to 6 blades, a spiral shape like a feed blade of a screw conveyor (FIGS. 6A to 6D), a simple flat plate shape and a fan shape Efficiently stirs highly viscous gou soup in a can body, such as a two-blade type (Figs. 6 (e) to (g)) and a bent three-dimensional shape (Fig. 6 (h)). If possible, the shape is not particularly limited (FIGS. 6A to 6G). However, it is better that the area directly acting on the soybean juice is as large as possible, so that not only swirling flow but also upstream and downstream and turbulent flow are caused. Conventionally, a swirling flow (flow rotating from above (FIGS. 8 (d) and (e)) and a propulsion flow generated by a ship screw (FIG. 8 (a)) are mainly performed by small blades. In the present invention, the stirring blade directly acts on a wide range of gou liquor to every corner of the gou liquor in the steaming can, as compared to a case where the stirring blade does not directly act on the image in which the flow is far away. The size and the shape are such that the high-viscosity soybean juice can be moved slowly and surely (FIGS. 6A to 6G).
Here, when cleaning the inside of the can with a chemical solution using a spray ball or the like, the size and shape of the stirring blade may be limited in practice because the cleaning effect is reduced by half if the chemical solution is blocked. For example, a large spiral blade impairs the cleaning of the lower part of the can. It is preferable that the large stirring blade in the present invention is designed so that the rotation causes the chemical solution to uniformly spray on the inner wall of the can. By rotating during the washing, the gap positions of the stirring blades are switched, so that the chemical solution may evenly hit the inner wall of the can, and may further hit the stirring blades and indirectly scatter. At times, it is also possible to indirectly cover the cleaning effect by raising the number of revolutions and splashing up the chemical solution at the bottom inside the can by the stirring blade.
In addition, the rotation speed of the stirring blade is set to an appropriate range which does not increase the rotation speed to a necessary minimum or an unnecessarily large value in order to suppress air biting or bubbling of the soybean soup. May be changed as appropriate, and an optimal rotation speed is set as appropriate, for example, during production or cleaning.
(11) The present invention is the heating device for kure juice according to the above (8) to (10),
The batch type steaming can is characterized in that the firing tube has two or more stages in the vertical direction.
ADVANTAGE OF THE INVENTION According to this invention, even if it is the conditions to which the high viscosity gou liquor was charged more in a batch-type steaming can, it can heat more uniformly. When the batch type steaming can receives the kure liquor occupying 30 to 90% and performs secondary heating, in the case where the firing tube having a large number of steam injection holes is one stage at the bottom, heating is performed for the upper layer kure liquor. Since the history is transmitted with a delay, a similar firing tube is also provided from the middle layer to the upper layer, and by providing two or more stages and multiple stages of firing tubes, the heating history of the whole gou juice can be made more uniform. . As described above, a synergistic effect can be obtained by providing a large stirring blade or maintaining the internal pressure of the can in a pressurized state. In practice, blades at two or three stages are preferred.
(12) The present invention is the heating device for kure juice according to the above (5) to (11),
The batch type steaming can is cylindrical or spherical, and the bottom is particularly close to a spherical surface having a small radius.
ADVANTAGE OF THE INVENTION According to this invention, a highly viscous soybean soup can be heated more uniformly. In particular, by directly moving a large amount of the soybean juice by the stirring device, a high viscosity of the soybean soup is often upstream and downstream, and synergistically with the stirring effect, especially in the case of a small can body having a small R at the bottom. This has the effect of flowing smoothly without obstructing downstream.
When the batch-type steaming can is cylindrical, the radius r of the curved surface of the end plate constituting the bottom plate becomes closer to a plane as the radius R of the cylinder is larger than the radius R of the cylinder. Equal or up to three times. When the batch type steaming can is spherical, the radius of curvature r is equal to the radius of the cylinder R. In a mathematical expression, r = R or r ≦ 3R.

  According to the present invention, the initial temperature of the batch-type steaming can is raised at a stretch, and uniform heating is performed, and the initial pressure of the batch-type steaming can is set to a predetermined pressure, or by stirring with a large stirring blade, Heating unevenness can be suppressed, the heating time can be shortened, and the ability is improved. That is, in the first steam heating device, the temperature is rapidly raised to 60 ° C. or higher to deactivate the oxidase, suppress or partially suppress the oxidase reaction, and appropriately act on the saccharide-decomposing enzyme. In addition to suppressing the generation of unpleasant taste and astringency in soy milk, bringing out the flavor and sweetness of soybean itself, suppressing the heat denaturation of protein, it gives a smooth mouth feel, the viscosity of cooled soy milk is also kept low, In any of the method of coagulating by mixing and reheating a coagulant and the method of coagulating warm soy milk, the coagulation reaction with bitter is relatively slow and the production of tofu becomes easy. In addition, the initial temperature can be set accurately and accurately by balancing the steam supply amount and steam pressure by the first steam heating device and the transfer flow rate of the transfer pump. While increasing the internal pressure, the stirring effect is enhanced, and stable and uniform boiling can be performed.

BRIEF DESCRIPTION OF THE DRAWINGS It is a figure which shows the heating device of the gou juice of one Embodiment of this invention. It is a history graph of the boiled gou temperature during boiling by the conventional non-foaming manufacturing method. It is a figure which shows the 1st steam-type heating device of the heating device of the soybean soup of this invention. It is a figure explaining the example of application of the above-mentioned embodiment. It is a figure explaining the example of application of the above-mentioned embodiment. It is a figure showing an example of a stirrer of the present invention. It is a figure which compares and shows the stirring space volume by the stirring blade of the stirring apparatus of this invention, and the stirring space volume of a conventional apparatus, (a1) (a2) is a figure explaining the stirring space volume of this invention, (b1) (B2) is a diagram for explaining the volume of the stirring space in the conventional example. It is a figure showing the conventional batch type steaming can.

Hereinafter, specific embodiments to which the present invention is applied will be described in detail with reference to the drawings.
(First embodiment of the present invention)

  FIG. 1 (a) schematically shows a method for heating a soybean soup Z1 of the present invention. The heating method Z1 of the soybean soup having a specific gravity of less than 1.0 according to the present embodiment includes a grinding device M, a transfer pump Pp, a first steam type heating device 5, a batch type steaming can N, and a squeezing device S. And a soymilk tank T, a discharge pipe Mj of the grinding device M is provided with a receiving tank 4, and a connecting pipe P1 for connecting the receiving tank 4, the transfer pump Pp and the first steam heating device 5, and a transfer pump A connection pipe P2 connecting Pp to the batch type steaming can N and a connection pipe P3 connecting the batch type steaming can N and the squeezing device S are provided. Alternatively, the receiving tank 4 may be omitted, and the discharge port Mj of the grinding device M may be directly connected to the transfer pump Pp via the connection pipe P0 (FIG. 1B). Here, the grinding device M, the batch-type steaming can N, the squeezing device S, and the soybean milk tank T use a conventional device, and the grinding device M is a submerged grinding device in which air entrapment is restricted. In addition, this is a normal grinding device in which air is chewed while grinding, and in particular, a first heating device is provided between the grinding device M and the batch type steaming can N. The can body of the batch-type steaming can N is the same as the conventional one, and particularly includes a stirring means having a large blade in the can and an internal pressure adjusting means.

  Raw goji liquor (specific gravity of less than 1.0) continuously produced by grinding in the usual grinding device M is discharged from the discharge port Mj and temporarily stays in the receiving tank 4. The raw soybean juice retained in the receiving tank 4 is stored by a predetermined amount and then transferred by the transfer pump Pp (FIG. 1A), or is continuously transferred by the transfer pump Pp in conjunction with the grinding device. (FIGS. 1A and 1B). Further, the discharge port Mj and the transfer pump Pp may be directly connected by the connecting pipe P1 without the receiving tank 4 (FIG. 1B). In any case, the produced soybean soup is continuously transferred to the first steam heating device 5 by the transfer pump Pp. In the transfer pumps Pp and P of the present embodiment, a fixed amount pump (a pump having a fixed amount such as a rotary pump, a mono pump, a gear pump, a Weidel pump, a vane pump) is preferable. The gou liquor go can be quickly heated by the steam heating device 5 and supplied to the second steam heating device (batch steaming can) N. Further, it is preferable to use the same metering pump as the discharge pump P of the batch type steaming can N which is the second steam heating device. When the inside of the can is pressurized at the time of feeding, the internal pressure is maintained at a predetermined pressure. The whole amount can be sent out within a predetermined time while suppressing expansion and bubbling of the soup (boiled go).

  The first steam-type heating device 5 is attached between the connection pipe P0 or P1 and P2 connecting the transfer pump Pp to the batch-type steaming can N. Further, the first steam-type heating device 5 has a structure in which the soybean soup is continuously and rapidly heated by steam supplied from the steam blowing device St1 and the supply valve A1, and further includes a nozzle 5a for supplying steam therein. A stationary mixer 5b (any form) may be provided to efficiently condense the soybean soup. The first steam-type heating device 5 immediately converts the gou liquor go of usually 5 to 30 ° C. obtained by the attritor M to a temperature of 40 ° C. or more, preferably 60 ° C. or more, 100 ° C., preferably 90 ° C. By heating, so that the endogenous oxidase contained in the soybeans is partially inactivated, and since the gou juice go is immediately preheated in the connection pipe P2 in a state of being cut off from the outside air, The generation of blue odor, unpleasant odor, and unpleasant odor generated by the partial action of endogenous oxidase contained in soybean can be suppressed to some extent. It also lowers the viscosity of the soup.

  The batch type steaming can N, which is the second steam type heating device, is supplied with the gou liquor from the first steam type heating device 5 via the connection pipe 2 and the gou liquor supply valve A10, and is supplied with gas (for example, A gas supply pressurizing means St2 for supplying and pressurizing (steam), a supply valve A2, and a stirrer 8 for stirring the kure liquid as the kure liquid go. Further, a heating means 3 for heating the gou liquor go of the batch type steaming can N is arranged. The heating means 3 has a structure in which heating is performed by steam supplied by a steam blowing device St3 called a firing tube as in the related art. Further, a constant-volume pump for discharge P is also attached to the side for sending the liquid to the next step.

  The stirrer 8 of the batch type steaming can N is attached to an arbitrary position of the boiling can, and is provided with a rotating stirring blade 8a (including a pattern combining forward rotation and reverse rotation, or reciprocating stirring of forward rotation and reverse rotation, and acceleration and rotation speed). It may be equipped with a reciprocating agitating blade 8b (vertical direction, horizontal direction, rotational direction), etc. to stir the soybean soup homogeneously and prevent bubbling to prevent air bubbles from rising. No method is adopted, and the stirring blades arranged in the batch-type steaming can N are operated to the minimum necessary. The stirring is performed in such a manner that a part or all of the stirring blades are immersed in the go solution or the upper foam layer. When the kure liquid is stirred while being heated, the bubbles gradually gather in the upper layer of the kure liquid go, and when the defoamer is added during heating, the bubbles are broken sequentially, but when the defoamer is not added, almost In order to expand during heating without breaking bubbles, the stirring blades arranged in the boiling can N are driven to rotate to a minimum, and the internal pressure of the batch-type steaming can N is increased by the gas supply pressurizing means St2, so By suppressing the expansion of the bubbles contained in the liquid go, the stirring blades can effectively stir the soybean soup. The stirring blade may be any type having a high stirring effect such as a rotary stirring blade such as a turbine type, a baffle type, a screw type, and a comb type, or a reciprocating stirring fit for vertically moving a flat plate. It is preferable that the chemical solution to be applied hits the inner wall of the can evenly or the splash of the colliding chemical solution hits the inner wall of the can evenly. Parameter setting such as frequency (rotation speed) and acceleration / deceleration time by the inverter motor Parameter setting such as frequency (rotation speed) and time / speed / acceleration / position by servo motor or servo motor, voltage / current value setting by general-purpose motor, numerical value setting, rotation speed / time / speed, rotation acceleration / deceleration adjustment or operation When controlled, reproducibility and workability are good and effective.

The first steam heating device 5 mainly uses steam injection. As shown in FIG. 3 (a), the steam injection may be arranged so as to be inclined in the direction perpendicular to or in the direction of travel a of the go soup go, and the injector tapered in the direction of travel a. This is a device for injecting high-temperature and high-pressure steam jk from, and directly sending the gou liquor go in the traveling direction a by the transfer pump Pp while directly heating the gou liquor go. A nozzle (steam) 5a is provided on the discharge side J1. In the steam injection method, the soybean soup mixes with the steam in a short time by providing a mixer 5b in the holding pipe portion immediately after the injection nozzle (FIGS. 3A and 3C). This short-time mixing is effective for sterilization (continuous steam sterilization) and adjustment of the quality (viscosity and the like) of soymilk. That is, as shown in Table 1 described later, the steam injection 5 allows the soymilk viscosity, flavor, and higher-order structure of protein to be accurately adjusted as in Examples 1, 3, and 5.
In addition to the above, direct heating and liquid sending of the go soup go by the steam jk can also be performed by steam infusion (FIG. 3 (f)). In the steam infusion, soymilk is dropped and passed into a steam atmosphere by steam supplied from a nozzle 5a to bring steam into direct contact with the soymilk. Heated. On the other hand, as shown in FIGS. 3 (b) and 3 (d), the steam ejector has a steam nozzle 5a disposed at the discharge port J1 of the go soup go, and injects high-temperature and high-pressure steam from the nozzle 5a in the traveling direction a. A device that sends liquid in the direction of travel a without the need for a transfer pump while directly heating the liquid go and condenses the vapor in the liquid so as to accurately raise the temperature without being affected by the concentration or viscosity of the liquid. It is preferable that the gou juice is supplied by a transfer pump Pp with a quantitative transfer pump Pp connected to the front side, and it is preferable that a vapor mixer be provided with a mixer 5b to uniformly and quickly condense the vapor in the gou juice. Furthermore, in order to shorten the preheating time, in the steam ejector, steam injection, or steam infusion, a direct heating method in which high-temperature high-pressure water or hot water (liquid) is mixed instead of steam (gas) and heated, and electric heating (Joule heating), IH heating, or microwave heating may be used, and these may be appropriately combined or used alone. Before the first steam-type heating device 5, that is, at the outlet of the transfer pump Pp, the flow rate or pressure of the soybean soup is kept constant, such as a back pressure valve or a control valve, an orifice, a check valve (spring type), a flow control valve, or the like. A back pressure means that can maintain the liquid pressure may be provided, and it is hard to be affected by a change in physical properties of the soybean soup having a specific gravity of less than 1.0, including air, thereby enabling a stable liquid sending. In addition, it is not necessary for the grinding device during operation to be in a completely sealed state, and air may be appropriately bitten into the grinding device, and a specific gravity of less than 1.0 may be used. The endogenous oxidase works partly due to the oxygen in the air, which promotes the oxidation of proteins, whitens the color of the tofu, improves the binding and elasticity of the tofu, increases the fried oil and the strength of the skin Can be improved.

(Method of heating soy milk drink)
Next, a method for heating a soymilk beverage using the above-described soybean milk heating device Z1 will be described, but it is an example for a soymilk beverage, and is also applicable to soymilk for tofu. Here, the form of soybeans is not particularly limited, such as raw soybeans, powdered soybeans, dehulled soybeans, and water-soaked soybeans. However, pickled soybeans soaked in water are preferred in terms of tofu quality and yield. Also, a solution obtained by dispersing half-broken soybeans, coarsely ground soybeans, powdered soybeans, flake-like soybeans (pressure-biased soybeans), defatted soybeans, and the like with several times the amount of water can be used as the kure liquid in the present invention.

  In the present embodiment, first, pickled soybeans are ground together with grinding water by a grinding device M while being pulverized with air to contain a lot of fine bubbles (specific gravity is less than 1.0, approximately 0.8 or more, .0), soybeans are ground in the presence of oxygen, and raw gou is in a state where an oxidation reaction by lipoxygenase or the like occurs. The specific gravity of the raw gou containing the bubbles is less than 1.00, which is 0.8 to 1.0, which is lighter than water. In addition, according to the submerged grinding device of patent document 15, it is 1.00 to 1.10, which is heavier than water.

  As the grinding water, it is optional to use water in which dissolved oxygen is replaced with an inert gas, degassed water, chiller water, or water whose pH has been adjusted. It is generally known that enzyme activity has an optimum pH, an optimum temperature, and an appropriate substrate concentration. Therefore, in addition to the first steam-type heating device 5, water obtained by replacing dissolved oxygen with an inert gas or degassed water (dissolved oxygen concentration of 1 ppm or less) is used as ground water to oxidize under low oxygen concentration. Enzymatic reactions can be suppressed or regulated. In addition, various enzyme reactions can be suppressed or adjusted by using chiller water (clear water at 0 to 10 ° C.). Various enzyme reactions can also be adjusted by adjusting the pH of the grinding water. For example, by using water adjusted to a slightly alkaline side (pH 7 to 9, preferably pH 7 to 8) as grinding water for grinding to remove the optimal pH of lipoxygenase, β-glucosidase, etc., the enzymatic reaction proceeds. Can be suppressed. In addition, water that is a combination of these waters is more effective. Incidentally, the dissolved oxygen concentration of water is usually in the range of 1 to 20 ppm, but the effect of the present invention can be sufficiently obtained even in this range. In addition to the grinding water, the above-mentioned "amount corresponding to the target soymilk concentration" is supplemented with the water supply and return water (in the case of oil-fried dough) to be added to the kure soup, and preferably all of the water is added as described above. Adjusting the water quality is also effective.

Next, the raw soybean liquor obtained in the grinding device M is immediately sent to the first steam-type heating device 5 via the connection pipe 2 by the solution sending pump Pp, and is sent to the first steam-type heating device 5. Preheating rapidly (first heating step). By this preheating step, oxidative enzymes such as lipoxygenase, polyphenol oxidase and peroxide lyase, and glycolytic enzymes such as β-glucosidase and β-amylase can be quickly inactivated or a part thereof can be left.
Then, the soybean liquor obtained by the grinding device M is preheated by the first steam heating device 5 to 40 ° C to 100 ° C, preferably 60 to 90 ° C within 0.1 to 60 seconds after the production of the soybean liquor. I do. The preheated soybean liquor is heated to a predetermined temperature (40 ° C. to 100 ° C.) within 0.1 second to 60 minutes after being continuously received in a batch type steaming can N as a second steam type heating device ( The second heating step), if necessary in the case of soy milk beverages, and then sent to an optional heating device to perform high-temperature sterilization at 100 ° C. for 5 minutes to 180 ° C. for 1 second. Third heating A step may be provided. In addition, a balance tank may be appropriately provided between the first to third heating steps, and a heat-retaining aging step for a predetermined time may be provided.

  In general, endogenous enzymes such as lipoxygenase and β-glucosidase are known to be inactivated at a temperature of about 80 ° C. or higher. However, according to the scientific literature 1, β-glucosidase activity is about 50 ° C. and the main lipoxygenase The (L2, L3) activity is said to be halved at about 60 ° C. However, if the Kure liquid is heated too rapidly with a heating device, it becomes burnt or fizzy due to uneven heating, and becomes a non-uniform gel when made into tofu. There are problems such as the occurrence of defective products and loss due to the adhesion of tofu to the filter cloth, and various problems such that the texture and flavor of such tofu deteriorate. In addition, β-amylase activity is said to be halved at about 75 ℃, especially in the case of soybeans cultivated in cold weather or soybean varieties harvested at a young stage of ripening or green soybeans, etc., if the raw material contains starch significantly, By keeping the time in the temperature range of 60 to 80 ° C., preferably 65 to 75 ° C. for 30 to 600 seconds for a long time or by slowly raising the temperature, maltose can be suppressed at the same time as gelatinization of starch while suppressing unpleasant taste. To enhance the sweetness. On the other hand, if the soybean soup is overheated, the soymilk becomes more sticky, the tofu becomes brittle, and the elasticity is weakened. Therefore, the gou liquor obtained by the attritor M is rapidly and quickly heated to 60 to 100 ° C. within 0.1 seconds to 60 minutes (preferably within 0.1 to 60 seconds) of the gou liquor generation. Immediately deactivate the oxidative degrading enzyme, etc., and continuously raise the temperature (40 to 100 ° C.) within 0.1 seconds to 60 minutes (the same or higher temperature as the temperature after the first heating step). It is preferable to slowly heat to 90 to 110 ° C for ordinary tofu soy milk, or to instantly heat to 180 ° C for soy milk beverages, so that excess soybean protein Thermal denaturation and excessive generation of heated aroma components can be suppressed. After reaching a certain temperature, the heating may be weakened or stopped, and the aging and steaming steps may be appropriately combined for 0.1 seconds to 60 minutes. Under conditions of high temperature and short time (for example, heating to 100 to 180 ° C within 0.1 to 1 minute and rapidly cooling to 100 ° C or less), efficient heat sterilization can be expected by avoiding excessive thermal denaturation of the protein. . As described above, the temperature of the gou liquor is rapidly raised from the temperature immediately after grinding (5 to 30 ° C.) to 40 to 100 ° C., and low or slow heating (also referred to as “steaming”, “aging”, “simmering”, etc.). The combination of) suppresses the oxidative decomposition and alteration of lipids and components to improve the flavor, and when mixed with a fast-acting coagulant such as bitterness, soymilk that has a solidifying tofu with a solidifying power even if the coagulation reaction is slow. It is possible to make It is also possible to give a tofu-like rich flavor by rapidly raising the temperature to 40 to 60 ° C., at least 65 ° C. or lower and maintaining the temperature appropriately, or slowly heating it for a predetermined time. Conversely, it is also possible to impart a flavor with reduced blue odor and unpleasant taste by rapidly raising the temperature to at least 60 to 65 ° C. or higher and maintaining the temperature appropriately, or by slowly heating for a predetermined time. Produces soy milk that is easy to drink with long-term storage as a soy milk beverage by instantaneously heating and sterilizing at 130 ° C. to 140 ° C. for a few seconds to tens of seconds (2 to 30 seconds), and even 180 ° C. for about 1 second. can do. In other words, in the case of a soy milk beverage, there is no problem with heating under conditions such as instantaneous sterilization at a high temperature (for example, holding at a temperature of 130 to 140 ° C. for 2 to 3 seconds). However, heating under these conditions may not be suitable for tofu. A method in which soymilk (semi-raw soymilk) obtained by separating okara with a squeezer is steam-heated and instantaneously heat-sterilized by a method in which steam such as steam injection or steam infusion is directly blown into boiled go. Requires less heat. In the case of steam infusion, heating can be performed under atmospheric pressure, for example, by heating boiled steam into the steam.However, heating is performed by injecting the goo liquor into the heating chamber under pressurized conditions. May be. The higher the pressure, the higher the temperature of the steam to be used can be set, which is effective when heating is performed in a short time.

In the present invention, the steam boiler St2 (gas supply and pressurizing means) and its supply valve A2 are used to fill the batch type steaming can N with high-temperature steam and to heat it while pressurizing it. In addition to suppressing foam that expands, the stirring effect can be maintained, and contact between raw go and air can be suppressed. Further, the pressure in the can is detected by the pressure sensor 10 and the pressure signal is input to a controller to output so as to adjust the opening and closing of the supply valve A2 of the steam blowing device St2. The output may be adjusted so as to adjust the opening and closing of the container, and the pressure may be adjusted so as to maintain a predetermined internal pressure of the can. Further, the gou liquor transported to the batch type steaming can N is driven out of the air in the batch type steaming can N by the steam blowing device St2 in advance, and the low oxygen state batch type filled with high temperature steam or nitrogen gas is used. By heating in the steaming can N, the action of the oxidase can be suppressed in an auxiliary manner. By intermittently opening and closing the supply valve A2 for supplying high-temperature steam into the batch-type steaming can N or intermittently opening and closing the depressurizing valve A4, the internal pressure fluctuates, and the air bubbles in the inside of the goji liquid rise. The separation may be promoted, or the surface layer of the soybean soup (foamed soybean soup) may be supplementarily heated to suppress uneven heating, and the bubbles may be broken by repeating expansion and contraction of the bubbles.
The milk is separated into soymilk and okara by the squeezing device (separation device) S, and the coagulation method of the soymilk may be a usual method, and is not particularly limited. In the present invention, a so-called boiling method is suitable.

  The inside of the batch type steaming can N is filled with high-temperature steam in advance by the steam blowing device St2 or St3 and kept supplied, so that the contact between the raw gou and the air can be suppressed and also used as the preheating device. Can also. That is, the gou liquor transported to the batch-type steaming can N is expelled from the air in the batch-type steaming can N by the steam blowing device St2 or St3 in advance, and is fed to the low-oxygen steaming can N filled with high-temperature steam. The liquid is sent and preheated smoothly. It can also be used as a steam infusion device that fills the batch type steaming can N with high-temperature steam in advance and heats the gou liquor into a thin film.

In the post-process of the batch type steaming can N, the soymilk and okara are separated by a squeezing device (separation device) S, and the coagulation method of the soymilk may be a usual method, and is not particularly limited. In the present invention, the so-called boiling method is suitable, but the mashed mash (raw mash or slightly heated semi-mashed mash) is once separated by the fresh squeezing process into a separation device S (in the oxidizing enzyme, the oxidase activity is high). The raw soymilk (including semi-raw soymilk) and raw okara may be separated by a squeezer, and the raw soymilk may be sent to the first steam heating device 5. The raw squeezing method has a lower yield than the boiling method. Also, the raw gou preheated by the first steam-type heating device 5 is separated into semi-raw soymilk and semi-fresh okara by a separator S (either liquid squeezing or conventional open-type pressing). The raw soybean milk may be quantitatively sent to a batch-type steaming can N, which is a second steam-type heating device, and rapidly heated again by the first steam-type heating device 5. If it is necessary to suppress non-enzymatic oxidation even after inactivation of the oxidizing enzyme, it is desirable to use a device that does not come into contact with the atmosphere for the separation device S and the coagulation device. Also in the squeezing step (separation device) S, the temperature of the soybean juice is desirably 15 ° C or lower or 60 ° C or higher, preferably 65 ° C or higher and 100 ° C or lower in order to suppress residual enzyme activity.
Here, it is also possible to use a device in which the batch type steaming cans N are continuously arranged (FIG. 4A). Further, the first steam-type heating device may be appropriately connected to a plurality of units in series or may be arranged in parallel. Also, the first steam-type heating device and the second steam-type heating device may be combined into one set. The sets of heating devices may be connected in series (FIG. 4 (b)) or arranged in parallel. It is also possible to return to the first steam-type heating device 5 from the second steam-type heating device, which is a batch-type steaming can, via the metering pump Pb to perform intermittent or continuous circulation heating (FIG. 5 (a)). In this case, circulation cleaning is easily performed at the time of cleaning. Further, a first steam-type heating device N may be provided after the second steam-type heating device N, which is a batch-type steaming can N, and the liquid may be sent to the next step (FIG. 5B).
Further, it is also possible to return the half-cooked gou cooked in the batch-type steaming can N to the receiving tank 4 after the grinding and pulverizing machine via the metering pump Pb, and to recirculate and heat while gradually raising the temperature again ( FIG. 5 (a)).

(Example)
After soaking domestic soybeans (Toyomasari) in water at 11 ° C. for 22 hours as usual, the resulting soaked soybeans were weighed as 20 kg per pot as raw soybeans. A batch-type steaming can with a capacity of 197 L, a firing tube with two stages, and large stirring blades), a squeezing device (Miracle 8 manufactured by Takai Seisakusho), a plate cooler for cooling, a joule heating type coagulation device (Toff Boy manufactured by Takai Seisakusho) Without using an antifoaming agent, the mixture was heated at 100 ° C for 4 minutes and separated from okara to obtain 13% brix soymilk (80 to 90 ° C). 10 L of 10 ° C. cooled soy milk rapidly cooled by a plate cooler was weighed into a resin mold box provided with titanium plate electrodes at both ends, and magnesium chloride was dissolved in water at a rate of 3 g / L and uniformly mixed. And heated to 85 ° C. with Joule heating to produce silken tofu. The quality of the soymilk and tofu was evaluated. The results are shown in Table 1. The internal pressure of the batch-type steaming can N is set to 40 ° C., the pressure switching temperature is set to 40 ° C., the depressurizing valve A4 is closed to seal from the beginning of the secondary heating, and the upper sealed space is formed by the gas supply pressurizing means St2 and the supply valve A2. The steam was directly or intermittently blown into the vessel to maintain the pressure at 0.05 MPa. The pressure in the can was detected by a pressure sensor, and the signal was input to a controller to control the opening and closing operations of the steam supply valves A2 and A3. For example, when the pressure reaches 0.05 MPa, the supply valve A2 is closed, and after a while, when the pressure in the can falls below 0.04 due to heat radiation or condensation into the soybean soup, the gas supply pressurizing means St2 and its vapor supply valve A2 are again activated. , Steam was directly or intermittently blown directly into the upper sealed space to reach 0.05 MPa, and the pressure in the can was automatically adjusted. It should be noted that if the internal pressure of the can is relieved by a pressure release means such as opening and closing of the pressure release valve A4 and adjusting the opening degree, it is easy to more accurately maintain the internal pressure of the can at a predetermined pressure.
Here, the pressure switching temperature is a set value for closing the depressurizing valve A3 and closing the inside of the steaming can N when the temperature exceeds the set temperature, and is a conventional function. Conventionally, in order to allow excess steam to escape in a high temperature range, when the temperature reaches 90 to 100 ° C. near boiling, the pressure release valve A4 is closed and pressure is cooked only in the high temperature range. After the boiling, it is also possible to assist the sending of the boiled gou by a sending-out quantitative pump Pp or the like while maintaining the pressure state. As a result, it is possible to reduce residual foamed boiled go, suppress accumulation of over-boiled go, and stabilize more uniform boiling. Conventionally, it was a general method to supply steam from the steam supply valve A2 without using the discharge pump P to pressurize the inside of the can and send out the boiled gou by pressure. It is difficult to adjust the volume, and the foaming and biting on the side of the saucer tank, and in the end, extra steam is spouted and splashing of the soybean soup is a problem, especially in the case of a non-foaming agent manufacturing method.

As an embodiment of the present invention, a steam injection device (manufactured by Takai Seisakusho, see FIGS. 3 (c) and 3 (d)) incorporating a static mixer 5b is used as a first steam heating device 5, and a soymilk production plant (Takai Seisakusho) An example in which soymilk actually obtained from a soybean with a defoamer using a batch-type steaming can (NS2000s) as a second steam-type heating device N is shown below.
The steam injection device (inlet 1.5S, outlet 2.5S, discharge holes 3mmφ is appropriately adjusted with 10 to 28 holes, length about 250mm, heating chamber volume about 1L) 5 Nakakin rotary pump NJM-25T, 1.5 kW, 60-20 Hz, 5,400-1,800 L / hr) In the middle of the sanitary connecting pipe (2.0S, 3m) from the outlet side of Pp to the batch type steaming can N The transfer pump Pp is operated (20 Hz) by connecting a solenoid valve on a steam pipe for steam (0.1 to 0.4 MPa; appropriately adjusted in accordance with a target temperature and a flow rate of solid solution) adjusted by a pressure reducing valve. ), And after 5 seconds, the steam was directly blown into the raw soybean liquor continuously transferred at a constant flow rate (1,800 L / hr) and heated (first steam type heating device). The raw gou liquor (raw soybean / water ratio is about 1: 3.5) which has been ground in the grinder M while adding grinding water to the pickled soybeans and received in the receiving tank 4 is about 18 ° C., as shown in Table 1. As described above, the number of orifices of the steam injection device 5 was adjusted to 10 to 28, and the steam pressure was adjusted within the range of 0.1 to 0.4 MPa, and the temperature was rapidly raised to 60 to 85 ° C. The residence time in the heating chamber of the steam injection device 5 was about 2 seconds, and the heating rate was 21 to 43 ° C./sec. The flow velocity in the sanitary connection pipe (2.0S) connected to the transfer metering pump Pp was 0.25 m / sec.
After receiving about 115 L of semi-soiled gou liquor (20 kg of raw soybeans) obtained by the first steam heating device 5 into the batch-type steaming can N via the connecting pipe P2, the batch-type steaming can N A steam having a vapor pressure of 0.3 MPa is supplied to the steam blowing device 3 (firing tube) of the heating device 2 and the needle valve (opening degree three and a half times) of the lower firing tube and the needle valve (opening) of the upper firing tube are opened. The ON / OFF operation time of the solenoid valve of each valve is set and supplied through a half-open state, and heated by a second steam-type heating device N of a direct steam blowing type to obtain boiled gou. Soy milk was obtained through the tank T3 and the squeezer S. This was an example. Then, as shown in Table 1, the initial temperature (initial temperature), initial pressure (initial pressure), pressurized switching temperature, boiling time, final temperature of the second steam-type heating device (batch-type cooker condition) N, The final internal pressure was variously changed, and the soymilk flavor and the tofu flavor produced from the soymilk were examined. Further, the soymilk concentration, the soymilk pH, and the soymilk viscosity (10 ° C.) were examined. Comparative Example 1 uses the batch type steaming can N and also uses a steam ejector which also serves as a transfer means, but does not separately provide a transfer means using a metering pump. Further, Comparative Example 2 was used in which the batch-type steaming can N was used and the transfer constant-quantity pump Pp was used, but the first steam-type heating device 5 was not provided.

As shown in Table 1, in Examples 1 to 5 as compared to Comparative Examples 1 and 2, as the initial temperature of raw gou increased to 60 to 85 ° C., the viscosity of soymilk decreased, and the soy milk became less harsh. Sweetness increased. In addition, the reactivity with magnesium chloride became slow, and the tofu also had good skin, elasticity and flavor (sweetness), comparable to commercial tofu, and the quality of soy milk and tofu was comparable to that of a continuous kettle. Next, Comparative Examples 1 and 2 were compared with Examples 1 to 5 using an antifoaming agent. In Examples 1 to 5, Comparative Examples 1 and 2 were compared to clearly suppress bubbles. Then, it was possible to prevent uneven boiling.
Here, in the conventional non-foaming method, a history graph of the boiled gou temperature during boiling (the boiled gou temperature with respect to the elapsed time) was easily disturbed (see FIG. 2). Focusing on the stability of the graph of the boiling temperature with respect to the elapsed boiling time, if the final internal pressure is at least 0.01 MPa from the initial stage of the secondary heating step, preferably at least 0.02 MPa at the final internal pressure, the temperature history tends to be less disordered. was there. If the internal pressure is high, the bubbles contained in the boiled go can suppress the expansion, maintain the stirring effect and fluidity, and can be heated uniformly. However, when the bubbles expand, the stirring effect and the fluidity are poor, and the uneven heating state ( (Boiled unevenness). Conventionally, defoaming agents are mostly used to some extent, or pressure cooking is performed only in a high temperature range set at a pressure switching temperature of 90 to 100 ° C., or open cooking is performed. However, in the case of the non-defoaming foaming method, in the steaming can N, especially at 60 ° C. or higher, the air bubbles which have been bitten into the boiled go may expand and the boiled go may blow out from the pressure release pipe, and the foam of the go solution may expand. Does not break easily, the stirring blades 8a of the stirring device 8 are also small and the stirring action is not effective, uneven boiling is likely to occur, and the delivery from the cooking pot N is not complete, and the remaining foamed boiled go There were many, and it was easy to accumulate and overcook.
In the present invention, the pressure switching temperature of the batch-type steaming can N is not set to a temperature of 60 ° C. or higher at which the foamed boiled go is easily expanded, but is set in a lower range (less than 60 ° C.) ( For example, 0 to less than 60 ° C., preferably 40 to 60 ° C.), can be heated under pressure from the start of the boiling step or from the beginning, and the internal pressure is set to 0.01 MPa or more, preferably 0.02 MPa or more to 0.08 MPa or less. By heating with the second steam-type heating device N while maintaining the pressure in the can during boiling and feeding, for example, to 0.05 MPa, the bubbles contained in the boiled goo suppress expansion from the initial stage of heating. The stirrer provided with the large stirring blade 8a enhances the stirring effect to prevent the fluidity and the discharge property from being deteriorated. As a result, uneven boiling is suppressed, the heating state becomes uniform, and the flavor is reduced. Well of bitter flavor, it was found that the viscosity is low, the high-quality soy milk is obtained.
The upper limit of the internal pressure (pressurizing during boiling) of the batch type steaming can N is not particularly limited, but in practice, preferably up to 0.1 MPa (the upper limit of the steaming can manufactured by Takai Seisakusho is 0.1 MPa as a small pressure vessel). Further, the steam reduced to 0.1 to 0.3 MPa may be supplied only once for 5 to 60 seconds, but once the internal pressure is increased, it becomes condensed water and the internal pressure of the batch type steaming can N tends to decrease. During the boiling, the steam is pressurized several times intermittently, or the steam is supplied to the space in the steaming can N by the gas supply pressurizing means St2 and the steam supply valve A2. May be automatically controlled to a predetermined pressure. Further, when the pressure release valve A4 (pressure release means) is provided as described above and the pressure reduction operation is combined, the internal pressure can be more accurately adjusted. In the supply of non-condensed air or nitrogen gas, the replenishment of pressurization may be small. If an inert gas such as nitrogen gas is used, the oxidation of soybean components can be suppressed, and discoloration, unpleasant taste, and blue odor can be suppressed. The point that the steam is used as the gas for pressurization by the gas supply pressurizing means St2 is that the upper space of the cooking pot N can be kept in a constant warm state and has a heat retaining effect. On the other hand, the auxiliary heating is performed by the latent heat heating by the vapor condensation, so that the uneven boiling can be further prevented.
In addition, as shown in the soymilk viscosity (10 ° C.) in Table 1, when the soymilk viscosity was adjusted to about 30 to 50 mPa · s by steam injection (second steam heating device) 5 (Examples 3 and 5), When the adjustment is performed as in the case where the soymilk viscosity (10 ° C.) is 270 mPa · s (Example 1), the adjustment can be performed by the steam injection 5, and can also be adjusted by the flow rate and the steam pressure of the transfer pump Pp. The initial temperature can be easily and accurately controlled, and the quality and sterilization effects are high.

  As described above, the present invention is not limited to the above-described embodiment.

Z1, Z2 Kure liquid heating device,
P1, P2, P3 piping,
3 A steam blowing device of the second heating device,
4 balance tank,
5 first steam type heating device (steam injection etc.), 5a nozzle, 5b mixer A0 water supply valves A1, A2, A3, steam supply valve (gas supply pressurizing means),
A4 pressure release valve (pressure release means),
A10 Kure liquid supply valve,
A11 Kure liquid discharge valve,
8 stirring means, 8a rotary stirring blade, 8b reciprocating stirring blade,
9 thermometer,
10 pressure sensor 11 cleaning nozzle,
M grinding device (crushing device),
N batch type steaming can (second heating device),
P, Pp, Pb metering pump (transfer means, metering pump for transfer),
St, St1, St3 steam blower,
St2 gas supply pressurizing means (for example, high pressure steam),
CL Stirring control cylinder,
go Kure liquid,
jk steam,
W grinding water, water supply,
Sb soaked pickled soybeans,

Claims (12)

The usual grinding unit and crushing device Wu liquid specific gravity of less than 1.0 in which the soybeans ground-crushed and the puree and slurry by excluding the submerged grinding apparatus, in once the balance tank after grinding Receiving and heating, or using a first steam-type heating device that transfers the gas through a connecting pipe continuously and quantitatively continuously by a transfer pump and directly supplies steam to the connecting pipe to continuously heat the pipe. To obtain a semi-solid gou liquor, and send the semi-raw gou liquor to a second steam-type heating device, which is a batch-type steaming can connected immediately after the first steam-type heating device, for secondary heating. To produce a more evenly cooked Kure liquid,
The secondary heating batch-type steaming can, and after the secondary heating is completed, comprises a delivery quantitative pump for quantitatively sending out the soybean juice while maintaining its pressurized state,
A small-sized pressure vessel having an internal volume of 200 L or less and an internal pressure of 0.1 MPa or less, or a product of the internal volume (L) and the internal pressure (MPa) of 20 or less, wherein the batch type steaming can is charged. Is 30 to 90% of the internal volume,
In the heating step and the feeding step of the secondary heating batch type steaming can, a gas is supplied by a gas supply pressurizing means to pressurize the inside of the can, or a depressurizing means depressurizes the inside of the batch type steaming can. Then, the internal pressure of the batch type steaming can is maintained in a pressurized state of 0 to 0.1 MPa as a gauge pressure, and a method for heating a gou liquor. The usual grinding unit and crushing device Wu liquid specific gravity of less than 1.0 in which the soybeans ground-crushed and the puree and slurry by excluding the submerged grinding apparatus, in once the balance tank after grinding Receiving and heating, or using a first steam-type heating device that transfers the gas through a connecting pipe continuously and quantitatively continuously by a transfer pump and directly supplies steam to the connecting pipe to continuously heat the pipe. To obtain a semi-solid gou liquor, and send the semi-raw gou liquor to a second steam-type heating device, which is a batch-type steaming can connected immediately after the first steam-type heating device, for secondary heating. To produce a more evenly cooked Kure liquid,
The secondary heating batch-type steaming can, and after the secondary heating is completed, comprises a delivery quantitative pump for quantitatively sending out the soybean juice while maintaining its pressurized state,
A small-sized pressure vessel having an internal volume of 200 L or less and an internal pressure of 0.1 MPa or less, or a product of the internal volume (L) and the internal pressure (MPa) of 20 or less, wherein the secondary heating batch-type steaming can has a capacity of 200 L or less, The volume of the soup solution to be charged is 30 to 90% of the internal volume,
The gou liquor is rapidly heated to 40 to 100 ° C. by the first steam heating device and is primarily heated. Then, the initial temperature of the secondary heating in the batch type steaming can is increased, and the mixture is stirred by the stirring device. A method for heating a soybean soup, wherein the temperature is slowly raised to a final temperature of 90 to 110 ° C. or higher than the initial temperature or maintained for a predetermined time . The batch-type steaming can, having a rotating shaft mounted eccentrically, inclined or horizontally, so as to raise or lower the horizontal rotation flow with respect to the gou juice, a rotary stirring device for rotating and stirring the gou juice The method for heating a gou liquor according to claim 1 or 2, further comprising:   The method for heating a gou liquor according to any one of claims 1 to 3, wherein the gou liquor is heated without adding an antifoaming agent to the gou liquor. Within 30 minutes, preferably within 5 minutes, once received in the balance tank after the grinding, the temperature of the kure juice (raw go) is rapidly raised from 5 to 30 ° C to 40 to 100 ° C, preferably 60 to 90 ° C. 4. The method of claim 1, wherein a predetermined holding time (1 to 600 seconds) is provided after heating. Continuous grinding of soybeans with a specific gravity of less than 1.0 by grinding and crushing soybeans with a regular grinding device or crushing device, excluding the submerged grinding device, through a connecting pipe with a metering pump The first steam-type heating device which feeds steam directly to the connection pipe and continuously and rapidly heats the first-stage steam-type heating device, and is connected immediately after the first steam-type heating device to be batchwise slow. A heating device for a gou liquor, comprising a batch-type steaming can, which is a second steam-type heating device for secondary heating,
The secondary heating batch type steaming can has an eccentric, inclined or horizontally mounted rotating shaft so as to raise and downstream the horizontal rotating flow with respect to the gou liquor. Equipped with a rotary stirring device to stir,
A rotary stirring device having a size or area of a stirring blade having a size or an area that directly agitates a solid range of 20 to 80% of the internal volume in the batch type steaming can. . Continuous grinding of soybeans with a specific gravity of less than 1.0 by grinding and crushing soybeans with a regular grinding device or crushing device, excluding the submerged grinding device, through a connecting pipe with a metering pump The first steam-type heating device which feeds steam directly to the connection pipe and continuously and rapidly heats the first-stage steam-type heating device, and is connected immediately after the first steam-type heating device to be batchwise slow. Equipped with a batch-type steaming can, which is a second steam-type heating device for secondary heating,
The batch-type steaming can has a delivery quantitative pump for quantitatively sending the gou liquor while maintaining its pressurized state after the completion of the secondary heating,
A small-sized pressure vessel having an internal volume of 200 L or less and an internal pressure of 0.1 MPa or less, or a product of the internal volume (L) and the internal pressure (MPa) of 20 or less, wherein the batch type steaming can is charged. Is 30 to 90% of the internal volume,
In the heating step and the feeding step of the secondary heating batch type steaming can, a gas is supplied by a gas supply pressurizing means to pressurize the inside of the can, or a depressurizing means depressurizes the inside of the batch type steaming can. And an internal pressure of the batch type steaming can maintained at a pressure of 0 to 0.1 MPa as a gauge pressure . The soybean soybean with a specific gravity of less than 1.0 made by grinding and crushing soybean into a puree or slurry by using a normal grinding device or crushing device except for a submerged grinding device is quantitatively and continuously quantified by a transfer pump. First heating is performed using a first steam-type heating device that transfers steam via the connecting pipe and directly supplies steam to the connecting pipe to continuously heat the water, and obtains a semi-living gou liquor. The liquid is sent to a second steam-type heating device, which is a batch-type steaming can connected immediately after the first steam-type heating device, and is subjected to secondary heating to produce a more evenly cooked gou liquor.
The secondary heating batch-type steaming can, and after the secondary heating is completed, comprises a delivery quantitative pump for quantitatively sending out the soybean juice while maintaining its pressurized state,
A small-sized pressure vessel having an internal volume of 200 L or less and an internal pressure of 0.1 MPa or less, or a product of the internal volume (L) and the internal pressure (MPa) of 20 or less, wherein the secondary heating batch-type steaming can has a capacity of 200 L or less, The volume of the soup solution to be charged is 30 to 90% of the internal volume,
The gou liquor is rapidly heated to 40 to 100 ° C. by the first steam heating device and is primarily heated. Then, the initial temperature of the secondary heating in the batch type steaming can is increased, and the mixture is stirred by the stirring device. A heating apparatus for heating the soybean juice, wherein the temperature is slowly increased to a final temperature of 90 to 110 ° C. or higher than the initial temperature or maintained for a predetermined time . The secondary heating batchwise cooking cans, the batchwise cooking can and the pressure sensor internal pressure to measure a gas supply pressure means a gas by supplying pressurizing the batch in cooking cans, and / or, It is provided with depressurizing means for depressurizing the inside of the batch type steaming can by an opening operation or opening degree adjusting operation, and comprising a control function of controlling the inside of the batch type steaming can to a predetermined pressure value. 9. A heating device for a gou juice according to any one of claims 6 to 8.   An air-containing goji liquor (specific gravity of less than 0.8 to 1.0) obtained by crushing with a normal crushing device other than a submerged crushing device is supplied to a balance tank (a raw gou receiving tank, a seed box). ), And then sent to a batch-type steaming can, or sent directly through a connecting pipe connected to the batch-type steaming can, and then sent from a metering pump to the first steam-type heating via a connecting pipe. 9. The heating device for kure juice according to any one of claims 6 to 8, wherein the solution is sent to the device and quickly heated to a predetermined temperature.   The heating device for gou liquor according to any one of claims 6 to 10, wherein the batch-type steaming can includes two or more firing tubes in a vertical direction.   11. The apparatus for heating gou liquor according to any one of claims 6 to 10, wherein the batch-type steaming can is cylindrical or spherical, and the bottom is close to a spherical surface having a particularly small radius.