JPH0227958A - Device for judging extent of boiling and aging of soybean milk and apparatus for producing soybean milk - Google Patents

Abstract

PURPOSE:To produce soybean milk of good quality, reduce cost of a product, such as bean curd, and stabilize the quality thereof by passing a boiled and aged soybean milk through a tube made of an ultrafiltration membrane, observing color of a filtrate obtained from the wall surface in a cell, judging the extent of boiling and aging and automatically regulating the quantity of heating. CONSTITUTION:For example, a boiling and aging device 27 is formed by arranging a boiling and aging vessel 28 and an aging vessel 29 in series and connecting both with a raw 'GO' (ground soybean liquid) pump 12. The raw 'GO' or boiled 'GO' is heat-treated in heating passages 32 and 33 by circulation of hot water obtained in an in-line heater 35 using a boiler 34 as a heat source. Pipes 36 and 37 are provided with flow control valves 38 and 39 opening and closing under a command from a controller 40. An ultrafiltration membrane 43 is provided between a pump (18a) and a tank 42 and a funnel 45 is placed thereunder. Both surfaces of a cell 46 are provided with a projector 47 and a color sensor 48. A signal sent from a color recognizing means 49 is compared with the preset optimum color to automatically regulate flow rate and quantity of heating the raw 'GO'. Thereby, the objective product of good quality is obtained.

Description

[Detailed Description of the Invention] (Industrial Application Field) The soymilk boiling degree determining device and soymilk manufacturing device according to the present invention are capable of boiling (boiling and further aging) soymilk for use in tofu manufacturing, etc. .) to be performed optimally.

(Prior Art) When tofu is mass-produced in a factory, it has conventionally been manufactured using a tofu production line configured as shown in FIG.

First, this conventional tofu production line will be briefly explained.

The soybeans, which are raw materials for tofu, taken out from the siloe (2) are sent to a washing device 4 through a soybean feeder 2 and a soybean separator 3. The soybeans whose dirt has been removed by this washing device 4 are
The soybean separator 5 passes the soybeans alternately to the accumulation tanks 6.6 and is enriched in each accumulation tank 6.6.

The soybeans sufficiently soaked in each accumulating tank 6.6 are sprinkled with water while passing on a conveyor 7, and then sent to a soybean quantitative feeder 8 such as a two-ohm feeder. From 8, a fixed amount is fed into a bean-sliding machine 9.

Cretton, which is an anti-foaming additive, and water are added to the soybeans ground in a bean grinder 9 in a receiver 10. Reference numeral 11 denotes a water tank that stores water to be supplied to the receiver 10.

In this way, the raw food to which cretton, which is an anti-foaming additive, and water have been added in the receiver 10 is then sent to the boiling device 13 by the raw food pump 12, and is boiled to become boiled food.

The boiled waste produced by boiling the raw soybean and water mixture in the boiling device 13 is used to remove fiber grains in the shredder 14, and then sent to the okara squeezing device 15 to make okara and soy milk. Of the separated okara and soy milk, the okara is fed into an okara tank 17 by a pot feeder 16.

On the other hand, the soymilk pump 18 sends the soybean milk to an automatic loading machine 19, where it is sent to a container 26 along with a coagulant.
．． 26.

Tofu made by coagulating soymilk in this container 26.26 is sent to a colander 21 and placed in a mold box 20.20, where water is removed by applying pressure for a predetermined period of time (in the case of firm tofu) , in the case of silken tofu, do not drain the water).

The tofu that has been drained is cut into a predetermined size that can be packed in a commercially available bag in the bleaching water 4922, and then packed in the bag at the end of the bleaching water tank 22.

The bag filled with tofu is covered with a lid on the upper opening by a packaging machine 23, and then passed through a metal detector 24. This bag is then cooled by soaking it in the cooling water tank 25, and then
A predetermined number of products are packed into cardboard boxes, etc. to become a product.

(Problem to be solved by the invention) By the way, in order to produce high-quality tofu using the tofu production line configured as described above, it is important to optimally boil the raw tofu using the boiling device. .

If raw soy milk is over-ripened (heated too much) or under-ripened (heated too little), the quality of the soymilk, and ultimately the quality of the soymilk produced. It is inevitable that the quality of the tofu will deteriorate.

For this reason, conventionally, the degree of boiling of the soybean milk sent out from the okara squeezing device 15 has been determined, and the heating amount of the boiling device 13 has been adjusted based on this degree of boiling. Because it relied on the intuition of skilled workers, it was difficult to automate the optimal adjustment of the degree of boiling, and each time the tofu production line was started, a skilled worker had to adjust the heating amount. In order to produce tofu of stable quality, this worker must be present even when the line is in operation, checking the degree of boiling.

The soymilk boiling degree determination device and soymilk manufacturing device of the present invention include:
The above-mentioned inconvenience is solved by making it possible to easily and even automatically determine the degree of boiling of soybean milk.

(Means for Solving the Problems) Among the soybean milk boiling degree determining device and the soybean milk manufacturing device of the present invention, the invention of the determining device described in claim 1 is such that the soybean milk is boiled and the okara is squeezed out. It consists of a tube made of an ultrafiltration membrane through which the soymilk is passed through, and a cell into which the filtrate seeping from the wall of the tube is placed, allowing the color of the filtrate to be observed.

In addition, the invention of the soybean milk manufacturing apparatus as set forth in claim 2 has a heating means, a boiling means for boiling and ripening the raw soybean milk, and a boiling means for boiling and ripening the raw soybean milk, and a boiled soybean milk sent from the boiling means. A squeezing means for squeezing and separating okara and soymilk, a tube made of an ultrafiltration membrane through which at least a part of the soymilk sent out from the squeezing means passes, and a filtrate seeping out from the wall of the tube. A cell that allows the color of the filtrate to be observed freely, a color recognition means for recognizing the color of the filtrate present in the cell, and a signal representing the color sent from the color recognition means and stored in advance. a controller having comparison means for comparing a signal representing an optimal color and outputting a signal representing the difference; and a heating adjustment for adjusting the amount of heating by the heating means to the desired level based on the signal sent from the controller. It consists of means.

(Function) Among the soymilk boiling degree determining device and the soymilk manufacturing device configured as described above, in the case of the soymilk boiling degree determining device, the color of the filtrate can be determined visually or electrically. By determining the degree of boiling of soymilk, it is possible to accurately determine the degree of boiling of soybean milk without requiring special skill.

In other words, the color of the filtrate obtained by passing soy milk through an ultrafiltration membrane changes depending on the degree of boiling of the soy milk, and if the degree of boiling is insufficient, the color will be pale yellow-green. If the degree of boiling is excessive, the color will be pink, and if the degree of boiling is appropriate, the color will be yellow.

Therefore, by observing the color of the filtrate present in the cell, it is possible to determine whether the degree of boiling of soymilk is appropriate.

Furthermore, in the case of a soymilk manufacturing apparatus incorporating a boiling degree determining device that functions as described above, the color U recognition means recognizes the color of the filtrate present in the cell, and the comparison means of the controller recognizes the color of the filtrate present in the cell. The signal representing the color of the filtrate in the sample is compared with the signal representing the optimal color. As a result, if there is a difference between the two signals, the heating adjustment means adjusts the amount of cooked raw food by the boiling means,
Make sure both signals match.

In other words, if the color of the filtrate in the cell is a light yellowish-green color (if the degree of boiling is insufficient), increase the amount of boiled raw material using the heating adjustment means, and the color of the filtrate will change to pink. (in case the degree of boiling is excessive), the amount of boiling of raw fish is reduced by the heating adjustment means.

As a result, when the color of the filtrate in the cell becomes yellow (when the degree of boiling has become appropriate), the amount of boiling is maintained as it is, and the degree of boiling of the raw food is maintained at an appropriate level.

(Example) Next, the present invention will be explained in more detail while explaining the illustrated embodiment.

1 and 2 show an embodiment of the soybean milk manufacturing apparatus of the present invention, in which FIG. 1 is a schematic diagram showing the overall configuration, and FIG. 2 is a schematic diagram of the boiling device portion.

As in the case of conventional soybean milk production equipment, the soybeans that have been sufficiently macerated in the accumulating tank 6 are fed in fixed amounts from a soybean quantitative feeder 8 such as a worm feeder to a bean grinder 9. After being crushed by this bean grinder 9, cretton, which is an anti-foaming additive, and water are added in a receiver 10, and then sent to a boiling device 27 by a raw pump 12 and boiled. It becomes boiled.

As this boiling device 27, in addition to the boiling device 13 in the conventional tofu production line,
A variety of boiling devices can be used, including those disclosed in No.

In the case of the illustrated boiling device, the boiling pot 28 and the ripening pot 29 are connected in series, and the raw food sent to the boiling pot 28 by the raw food pump 12 and boiled by the boiling pot 28 is A boiling device 27 that further sends the food to a maturing pot 29 to ripen it and boil it.
It consists of 30 is a thermometer that measures the temperature of the raw food that has been boiled and sent out from the boiling pot 28, and 31 is a thermometer that measures the temperature of the boiled food that has been aged and sent out from the aging pot 29.

Hot water heated by an in-line heater 35 whose heat source is steam sent from the boiler 34 is circulated through the heating channels 32 and 33 formed inside the boiling pot 28 and the aging pot 29, respectively. The raw or boiled food present in the pot 28 or the ripening pot 29 is heated.

In the middle of the pipes 36 and 37 connecting the in-line heater 35 and each heating channel 32 and 33, there are flow rate regulating valves 3, respectively.
8.39 is provided, and each heating flow path 3
By adjusting the amount of hot water sent into the boiling pot 28 or the aging pot 29, the amount of heating of the raw food in the boiling pot 28 or the aging pot 29 can be adjusted.

Behind the boiling device 27 consisting of the boiling pot 28 and the maturing pot 29 as described above, there is a boiler for reducing the point pressure sent from the boiling device 27 and separating the okara and soy milk. A diaphragm device 15 is provided.

Of the okara and soy milk separated by the okara squeezing device 15, the okara is received in a receiver 41 and then discharged, and the soy milk is sent to a soy milk tank 42 by a soy milk pump 18a.

Between the soy milk pump 18a and the soy milk tank 42, there is a tube 43 made of an ultrafiltration membrane (for example, "R Ultra Filter" manufactured by Asahi Kasei Corporation) that allows the soy milk sent out from the okara squeezing device 15 to pass through. All or part of the soymilk passes through the inside of this tube 43 as it is and is sent to the soymilk tank 42.

In the middle of the piping located downstream of the tube 43,
A throttle means 44 such as a throttle adjustment valve or orifice is provided,
If necessary, the pressure of the soymilk present in the ultrafiltration membrane tube 43 is increased, and a portion of this soymilk is transferred to the tube 43.
It is made to be able to pass through the wall of the wall for filtration.

Further, a funnel 45 is provided below the tube 43 to receive the filtrate seeped out from the wall of the tube 43, and the filtrate received by the funnel 45 is transferred to a cell 46 made of transparent glass or the like. I am making it possible to send it to. Furthermore, the filtrate (soy milk) in this cell 46 can be sent to the soy milk tank 42 by a pump 50.

A projector 47 and a color sensor 48 are provided on both sides of the cell 46 so as to sandwich the cell 46 therebetween, and constitute a color recognition means 49 for recognizing the color of the filtrate present in the cell 46. Various conventionally known devices can be used as the color recognition means 49, but the rKc-500 model manufactured by Kurashiki Boseki Co., Ltd., liquid color recognition device 1 is suitable for color recognition, even subtle colors that are difficult to recognize with the naked eye. It can also be preferably used as a device that can be recognized.

A signal representing the color of the filtrate obtained by the color recognition means 49 as described above is input to a controller 40 for adjusting the opening of the flow rate regulating valves 38 and 39.

This controller 40 compares the signal representing the color sent from the color recognition means 49 with the signal representing the optimal color (yellow) stored in advance, and determines the difference, that is, the presence or absence of a color difference, and the difference. Comparing means is provided to output a signal representing the direction and degree of heating, and the opening degree of the flow rate regulating valve 38.39 is adjusted based on the difference, and the amount of hot water sent into the heating channel 32.33 is adjusted. The amount of heating of raw food in the hot pot 28 and the ripening pot 29 is adjusted.

With the soymilk manufacturing apparatus of the present invention configured as described above,
The original process of producing soymilk, that is, the process of boiling the raw soybean, aging it to a point pressure, and then separating it into okara and soymilk, cannot be incorporated into conventional tofu production lines. It is exactly the same as the soy milk production equipment that was developed.

However, in the case of the soymilk manufacturing apparatus of the present invention, the degree of boiling by the boiling device 27 consisting of the boiling pot 28 and the ripening pot 29 can be automatically adjusted to an appropriate value, and a skilled worker is required. This makes it possible to stably produce high-quality soymilk.

That is, the color of the filtrate is sent from the okara squeezing device 15 into the ultrafiltration membrane tube 43 by the soybean milk pump 18a, seeps out from the tube 43, is collected by the funnel 45, and is sent into the cell 46. is recognized by the color recognition means 49, and a signal representing the color is sent to the controller 40.

The comparison means constituting the controller 40 receives a signal representing the color of the filtrate in the cell 46 sent from the color recognition means 49, and
Compare the signal representing the optimal color, that is, yellow, and if there is a difference between the two signals, the flow rate adjustment valve 3 constituting the heating adjustment means
By adjusting the opening degree of 8.39 and the amount of hot water sent into the heating channels 32.33 arranged inside the boiling pot 28 and the ripening pot 29, Adjust the amount of boiling of Go.

That is, if the color of the filtrate in the cell 46 is pale yellow-green as a result of insufficient boiling, the controller 40 increases the opening degree of the flow rate adjustment valves 38 and 39 to reduce the heating flow. Road 32.33
By increasing the amount of hot water sent inside, the amount of boiling raw fish is increased,
When the color of the filtrate in the cell 46 is pink as a result of excessive boiling, the controller 40 reduces the opening degree of the flow rate regulating valve 38.39 and sends hot water into the heating channel 32.33. Reduce the amount of boiled raw fish.

As a result, when the degree of boiling reaches an appropriate value and the color of the filtrate in the cell 46 becomes yellow, the controller 40 controls the flow rate regulating valve 3.
8. The opening degree of 39 is kept as it is, the amount of boiling is kept as it is, and the degree of boiling of raw fish is maintained at an appropriate level.

(Effects of the Invention) The soymilk boiling degree determination device and soymilk manufacturing device of the present invention are configured and operate as described above, so that the soymilk boiling degree can be determined by
Since the degree of boiling can be easily and automatically adjusted to the appropriate value without requiring any skill, high-quality soy milk can be stably produced without requiring skilled workers, and tofu etc. made from soy milk can be made easily. It is possible to reduce the cost of the product and stabilize the quality.

[Brief explanation of the drawing]

Figures 1 and 2 show an embodiment of the soymilk production apparatus of the present invention, in which Figure 1 is a schematic diagram showing the overall configuration, Figure 2 is a schematic diagram of the boiling device, and Figure 3 is a conventional tofu production method. 1 is a schematic diagram showing lines; 1: Silo, 2: Soybean feeder, 3: Soybean separator, 4:
Washing equipment, 5: Soybean separator, 6: Accumulation tank, 7: Conveyor, 8: Soybean quantitative feeder, 9: Bean grinder, 10: Receiver, 11; Water supply tank, 12: Sewer pump, 13: Boiling device, 14: Shredder, 15: Okara squeezing device, 16:
Okara feeder, 17: Okara tank, 18.18a:
Soy milk pump, 19: automatic loading machine, 20: mold box, 21: drainer, 22: bleaching tank, 23: packaging machine, 24: metal detector, 25: cooling water tank, 26: container, 27: boiling device ,
28: Boiling pot, 29: Aging pot, 30.31: Thermometer, 3
2.33: Heating channel, 34: Boiler, 35: In-line heater, 36.37: Piping, 38.39: Flow rate adjustment valve,
40: Controller, 41: Receptor, 42: Soy milk tank, 43
: tube, 44: aperture means, 45: funnel, 46: cell, 47: floodlight, 48: color sensor, 49: color recognition means,
50: Pump. Figure 2 Agent Kinzo Koyama (one idiot)

Claims (2)

[Claims] (1) A tube made of an ultrafiltration membrane is used to pass the soymilk that has been boiled and the okara has been squeezed out, and the filtrate that seeps out from the wall of this tube is placed in it, and the color of this filtrate can be observed freely. A device for determining the degree of boiling of soymilk, which comprises a cell for determining the degree of boiling of soybean milk. (2) A boiling means which has a heating means and boils and matures the raw soybean, and a squeezing means which squeezes the boiled soybean sent from the boiling means and separates it into okara and soy milk. a tube made of an ultrafiltration membrane through which at least a portion of the soymilk sent out from the squeezing means passes; and a cell into which the filtrate seeped from the wall of the tube is placed and the color of the filtrate can be freely observed. , a color recognition means that recognizes the color of the filtrate present in the cell, and a signal that compares a signal representing the color sent from the color recognition means with a pre-stored signal representing the optimal color and represents the difference. 1. A soybean milk manufacturing apparatus comprising: a controller having a comparison means for outputting soybean milk; and a heating adjustment means for adjusting the amount of heating of the raw soybean by the heating means based on a signal sent from the controller.