JPH01117755A - Production of tofu and device therefor - Google Patents

Abstract

PURPOSE:To facilitate uniform addition of bittern without occurrence of foams and to hygienically produce TOFU (bean curd) in a short time, by sealing soybeans milk in a closed container, heating, reducing pressure, deaerating, then adding bittern to the treated soybean milk and further heating. CONSTITUTION:Soybean milk is passed through an inlet channel 2 into a closed container 1, steam is fed to a steam pipe 11 and the soybean milk is maintained at 90-95 deg.C for 5-15min. A vacuum pump 4 is operated and the closed container 1 is evacuated to carry out pressure reduction and deaeration. Then a solenoid valve 10 is opened, bittern 7 is poured from a bittern container 6 through a feed pipe 8 to the closed container 1, blended, the soybean milk is gradually coagulated and the inner temperature is raised to 70-90 deg.C and maintained. Then the soybean milk is taken out from an outlet channel 3, fed to a frame, squeezed under about 20kg/cm<2> pressure for 3-6min, further about 40kg/cm<2> for 5-10min and dehydrated to give TOFU. A removably constituted frame may be preplaced in the container 1.

Description

[Detailed description of the invention] [Industrial application field] The present invention relates to a method and apparatus for producing tofu.

[Conventional technology]

To explain the general tofu manufacturing method according to the tofu manufacturing process diagram shown in Figure 2, first, soybeans are
Let it soak in water for more than an hour to fully absorb soybean water. This facilitates protein separation. Next, the soybeans are crushed using a crusher to make go and heated. In the case of so-called cotton-strained tofu, the soybean paste is squeezed through a cloth to separate it into soy milk and okara. After this, bittern (eg, magnesium chloride) as a coagulant is injected into the soymilk and stirred using a manual or automatic machine. This solidifies the soymilk, and in this state it is placed in a mold to produce tofu.

[Problem that the invention seeks to solve]

However, in the above production method, since the bittern is stirred when it is injected into the soymilk, the bittern may not be mixed uniformly into the soymilk. Therefore, the coagulation state becomes non-uniform. Moreover, many bubbles are generated by this stirring, and in order to eliminate these bubbles, an antifoaming agent is injected. However, when an antifoaming agent is injected in this way, there is a problem that the taste of the manufactured tofu deteriorates. Furthermore, since stirring is done using an open container,
Debris etc. may get into the soy milk and cause hygiene problems.

SUMMARY OF THE INVENTION Therefore, an object of the present invention is to provide a method and apparatus for producing tofu that can uniformly inject bittern without generating air bubbles.

[Means for solving problems]

The present invention aims to achieve the above object by sealing soymilk in a sealed container, reducing the pressure and deaerating the container, and then injecting bittern into the container and heating it slowly. This is the manufacturing method.

The present invention also provides a closed container into which soymilk is poured, a vacuum pump that evacuates the inside of the closed container, a bittern injection means for injecting bittern into the closed container, and a heating means for heating the inside of the closed container. This is a tofu manufacturing apparatus which attempts to achieve the above objectives.

[Effect]

In the present invention, soybean milk is sealed in a sealed container and heated, then depressurized and degassed, and then bittern is injected into the sealed container and further heated to produce tofu.

Further, in the present invention, soybean milk is poured into a closed container, and the container is evacuated using a vacuum pump. Then, bittern is injected into the airtight container by the bittern injection means, and then the soybean milk inside the airtight container is heated by the heating means.

〔Example〕

An embodiment of the present invention will be described below with reference to the drawings.

FIG. 1A is a process diagram of a tofu manufacturing method, and FIG. 1B is a configuration diagram of a tofu manufacturing apparatus. Here, the configuration of the tofu manufacturing apparatus will be explained with reference to FIG. 1B. In the figure, 1 is a closed container.

In the upper part of this airtight container 1, an inflow path 2 for soybean milk is provided, and a takeout path 3 is also provided. Further, 4 is a vacuum pump, and this vacuum pump 4 and the closed container 1 are communicated through a vacuum tube 5.

Further, 6 is a bittern container for storing bittern 7,
The bittern container 6 and the closed container 1 communicate with each other through an injection pipe 8 so that the bittern 7 is injected from the bottom of the closed container 1. In addition, bittern 7 is, for example, magnesium chloride MO
(1215-20Q is dissolved in 500-900 cc of water. Also, this injection pipe 8 is equipped with a flow meter 9 and is connected to a 'rHta valve 10. A steam pipe 11 is disposed on the inner wall, and steam at a temperature of 90° C. or higher is supplied into the steam pipe 11.

Next, a method for manufacturing tofu will be explained according to the process diagram shown in FIG. 1A.

First, in this production method, for example, 1.3 kg of dehulled raw soybeans
is used. On the other hand, 50~80℃ WAio~15℃
These soybeans and hot water are put into a grinder and crushed. At this time, since the soybeans are not ground with hot water at 50 to 80°C, the water permeates through the soybeans, and the proteins are gradually separated. In addition, crushing is 2R! This is done over 1 time to ensure sufficient pulverization.

This pulverization produces Kure, which is then filtered through cotton. This separates the soy milk and okara.

Now, the soybean milk thus obtained is poured into the closed container 1 through the inflow path 2 of the apparatus shown in FIG. 1B. When the soybean milk is poured, steam is supplied to the steam pipe 11, thereby heating the inside of the closed container 1. In addition, this heating is performed when the internal temperature of the sealed container 1 reaches 90°C, and when the internal temperature reaches 90°C to 95°C,
Hold for 5 minutes. After 15 minutes have passed in this heated state, the vacuum pump 4 is then activated to evacuate the inside of the closed container 1. Then, the solenoid valve 10 is opened and the bittern 7
is injected into the sealed container 1. At this point, since the inside of the vacuum container 1 is in a vacuum state, the bittern 7 is uniformly mixed with the soybean milk, and the same effect as stirring is performed. Furthermore, since the inside of the closed container 1 is evacuated, no air bubbles are generated. When bittern 7 is injected into soymilk in this manner, the soymilk gradually coagulates. In this state, steam is again supplied to the steam pipe 11 and the inside of the closed container 1 is heated to 70 to 90°C.

By the way, when this heating is completed, the soybean milk inside the closed container 1 is then taken out from the take-out passage 3 and placed in a mold (not shown) to drain water.

At this time, the soy milk has coagulated and has become tofu.

Furthermore, the tofu is pressed to remove water. In this case, pressure is applied to the tofu at 20 kg for 3 to 6 minutes, and then pressure is applied to the tofu at 40 kg for 5 to 10 minutes. Thus, the tofu is cut into appropriate shapes and sizes and soaked in water.

As described above, in the above embodiment, soy milk is sealed in a sealed container 1 and depressurized and degassed, bittern 7 is injected into the sealed container 1, and further heated to produce tofu. Because of this method, bittern can be uniformly injected into soymilk and no air bubbles are generated. Therefore, the coagulation of tofu is uniformly performed, and there is no need to use an antifoaming agent, so that the original taste of tofu can be enjoyed.

In addition, since the soybeans that have been dehulled are used and ground in a 60° C. mold, it is difficult to soak the soybeans in water for more than 12 hours, which shortens the production time. Furthermore, since the closed container 1 is used, it is less likely that dirt or the like will enter.

Note that the present invention is not limited to the above-mentioned embodiment, and may be modified without departing from the spirit thereof. For example, a mold may be placed inside the closed container 1 in advance.

That is, a mold is arranged inside the closed container 1, and this mold is configured to be removable from the closed container 1. and,
The soymilk flowing in from the inflow channel 2 can be put into the mold, and the injection i! The structure is such that the bittern 7 to be injected by 8 can be put into a mold. With this configuration, tofu can be manufactured using the apparatus shown in FIG. 1B until the bittern is injected and heated after being depressurized and deaerated, and is then placed in a mold.

(Effects of the Invention) As described in detail above, according to the present invention, it is possible to provide a tofu manufacturing method and an apparatus therefor that can uniformly inject bittern without generating air bubbles and shorten the manufacturing time.

[Brief explanation of the drawing]

Figure 1A is a tofu manufacturing process diagram for explaining the tofu manufacturing method according to the present invention, Figure 1B is a block diagram of the tofu manufacturing apparatus according to the present invention, and Figure 2 is a diagram of the conventional tofu manufacturing method. It is a process diagram. 1... Sealed container, 2... Inflow pipe, 3... Output pipe,
4... Vacuum pump, 5... Vacuum tube, 6... Bittersweet container, 7... Bittersweet, 8... Injection pipe, 9... Flow meter, 10... Solenoid valve, 11 ...Steam pipe. Applicant's agent Patent attorney Takehiko Suzue @lA diagram

Claims (3)

[Claims] (1) Enclose soy milk in a sealed container and heat it, then reduce the pressure and deair the airtight container, then inject bittern into the sealed container and further heat to produce tofu. A tofu production method characterized by: (2) A closed container into which soymilk is poured, a vacuum pump that evacuates the inside of the closed container, a bittern injection means for injecting bittern into the closed container, and a heating means for heating the inside of the closed container. A tofu manufacturing device that is characterized by: (3) The tofu manufacturing apparatus according to claim (2), wherein a tofu mold is formed at the bottom of the airtight container.