JPH0249556A - Method for heating 'go' liquid in producing bean curd and apparatus therefor - Google Patents
Method for heating 'go' liquid in producing bean curd and apparatus thereforInfo
- Publication number
- JPH0249556A JPH0249556A JP63198597A JP19859788A JPH0249556A JP H0249556 A JPH0249556 A JP H0249556A JP 63198597 A JP63198597 A JP 63198597A JP 19859788 A JP19859788 A JP 19859788A JP H0249556 A JPH0249556 A JP H0249556A
- Authority
- JP
- Japan
- Prior art keywords
- heating device
- heating
- liquid
- raw
- temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000010438 heat treatment Methods 0.000 title claims abstract description 58
- 239000007788 liquid Substances 0.000 title claims abstract description 18
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 14
- 238000000034 method Methods 0.000 title claims description 9
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 28
- 244000068988 Glycine max Species 0.000 claims abstract description 28
- 235000014347 soups Nutrition 0.000 claims description 20
- 238000000926 separation method Methods 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 235000013322 soy milk Nutrition 0.000 description 8
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000005345 coagulation Methods 0.000 description 2
- 230000015271 coagulation Effects 0.000 description 2
- 238000004332 deodorization Methods 0.000 description 2
- 230000001877 deodorizing effect Effects 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 229910001629 magnesium chloride Inorganic materials 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241001131796 Botaurus stellaris Species 0.000 description 1
- 101100433727 Caenorhabditis elegans got-1.2 gene Proteins 0.000 description 1
- 239000002518 antifoaming agent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000003303 reheating Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
この発明は、大豆を加工して得た呉汁を加熱し、固液分
離し、凝固させる一連の豆腐製造工程中、呉汁の加熱方
法及び装置に関するものである。Detailed Description of the Invention (Industrial Field of Application) This invention provides a method and apparatus for heating soybean soup during a series of tofu manufacturing processes in which the soybean soup obtained by processing soybeans is heated, solid-liquid separated, and coagulated. It is related to.
（従来の技術）
従来、呉汁の加熱は、呉汁に蒸気を直接入れ、１００℃
まで温度を上げ数分保持した後、固液分離していた。(Prior art) Conventionally, gou soup was heated to 100°C by directly introducing steam into the gou soup.
After raising the temperature to 100°C and holding it for several minutes, solid-liquid separation occurred.
また生絞りとして、１００℃以下で固液を分離した後、
１００℃で数分間加熱することもあった。In addition, after separating solid and liquid at 100℃ or less as raw squeezing,
Sometimes it was heated to 100°C for several minutes.
（発明により解決すべき課題）
前記従来の方法による場合には、ＩＯＭ脱皮大豆等凝固
力の弱い大豆で、にがり（塩化マグネシウム）凝固させ
ると豆腐が軟らかくなるので、原料大豆を厳選し、凝固
力の強い大豆を使用しなければならない問題点があった
。また生絞りは一般に高濃度（１２％以上）豆乳の抽出
がむずかしく、改善を要請されていた。(Problems to be Solved by the Invention) In the case of using the above-mentioned conventional method, since tofu becomes soft when bittern (magnesium chloride) is used to coagulate soybeans with weak coagulation power, such as IOM dehulled soybeans, the raw soybeans are carefully selected and the coagulation strength is increased. There was a problem in that it required the use of strong soybeans. Additionally, raw squeezing generally makes it difficult to extract highly concentrated (12% or more) soymilk, and improvements have been requested.
（課題を解決すべき手段）
然るにこの発明は、生呉汁を６０℃〜８０℃の低温に加
熱しな後１００℃の高温に加熱するので、比較的固い豆
腐を製造することができる。また一次、二次の二段加熱
の中途で排気するので、容易に脱臭することができる。(Means for Solving the Problems) However, in the present invention, raw soybean soup is heated to a high temperature of 100°C after being heated to a low temperature of 60°C to 80°C, so that relatively hard tofu can be produced. Furthermore, since the gas is exhausted in the middle of the two-stage heating of the primary and secondary stages, deodorization can be easily carried out.
即ちこの発明の方法は、生呉汁を６０°Ｃ乃至８０℃で
所定時間加熱する第１工程に、１００℃で所定時間加熱
した呉汁の加熱する第２工程を結合した方法である。前
記において、固液分離は、第１工程後又は第２工程後行
うこととしたものである。That is, the method of the present invention combines the first step of heating raw soybean soup at 60° C. to 80° C. for a predetermined time with the second step of heating the soybean soup heated at 100° C. for a predetermined time. In the above, solid-liquid separation is performed after the first step or after the second step.
次にこの発明の装置は、生呉汁の低温一次加熱装置に、
開放タンクを連結し、該開放タンクに二次加熱装置を連
結し、二次加熱装置に分離機を連設した呉汁加熱装置で
ある。また、生呉汁の低温一次加熱装置に、分離機及び
脱気装置を順次連設し、前記脱気装置に二次加熱装置を
連結しな呉汁加熱装置である。前記における一次加熱装
置と二次加熱装置は、チューブ式連続間接加熱装置又は
プレート式加熱装置の単独又は併用によるものとする。Next, the device of this invention is a low-temperature primary heating device for raw gou soup.
This is a soybean soup heating device in which an open tank is connected, a secondary heating device is connected to the open tank, and a separator is connected to the secondary heating device. In addition, the soybean soup heating device is such that a separator and a deaerator are successively connected to a low-temperature primary heating device for raw soybean soup, and a secondary heating device is connected to the deaerator. The primary heating device and the secondary heating device in the above may be a tube-type continuous indirect heating device or a plate-type heating device alone or in combination.
前記によれば、低温一次加熱によって比較的硬目の豆腐
製品ができると共に、一次加熱と二次加熱との間に開放
処理できるので、加工々程中に別工程を介装することな
く脱臭することができる。According to the above, relatively hard tofu products can be produced by low-temperature primary heating, and open treatment can be performed between primary heating and secondary heating, so deodorization can be achieved without intervening a separate process during processing. be able to.
前記において、一次加熱は６０℃乃至８０℃以下の温度
で数分間行うが、６０℃以下では分離性が悪く、８０℃
では粘度が最高になると共に、８０℃以上では豆腐製品
の硬さが急激に低下するので、６０℃乃至８０℃以下の
範囲で実用できるけれども、７０℃前後が好適である。In the above, primary heating is carried out at a temperature of 60°C to 80°C or less for several minutes, but separation is poor at temperatures below 60°C,
Since the viscosity reaches its maximum and the hardness of the tofu product decreases sharply at temperatures above 80°C, a temperature of around 70°C is preferable, although it can be put to practical use within the range of 60°C to 80°C.
尚、第３図のように塩化マグネシウム０．２５％添加１
５分後の豆乳粘度は８０°Ｃで最高を示しており、第４
図のように一次加熱温度７０℃〜８０℃で一定した破断
力を示している。In addition, as shown in Figure 3, magnesium chloride 0.25% addition 1
The soy milk viscosity after 5 minutes reached its maximum at 80°C,
As shown in the figure, the breaking force is constant at the primary heating temperature of 70°C to 80°C.
（作 用）
この発明は、低温一次加熱によって製品を硬く仕上げる
ことができる。また一次加熱後に開放タンク又は脱気装
置を介装することによって自動的に脱臭（排気と共に排
出）することができ、また脱泡（気泡と液部を分は液部
のみを二次加熱に送る）も同時に実施できるなめ消泡剤
不使用でも均一な加熱が可能となる。(Function) According to the present invention, a product can be hardened by low-temperature primary heating. In addition, by installing an open tank or a deaeration device after primary heating, it is possible to automatically deodorize (discharge the air with the exhaust gas), and also to defoam (remove air bubbles and the liquid part and send only the liquid part to secondary heating). ) can also be carried out at the same time, allowing for uniform heating without the use of antifoaming agents.
（実施例１）
次にこの発明の実施例を第１図の装置について説明する
。(Embodiment 1) Next, an embodiment of the present invention will be described using the apparatus shown in FIG.
大豆１０ｋｇを一晩水に浸漬した後、描潰し、呉汁６０
ρを得た。この呉汁をチューブ式連続間接加熱装置１（
一次加熱）に導き７０℃まで昇温後、開放タンク２に放
出する。ここで３分間自然排気した後、ポンプ３により
チューブ式連続間接加熱装置４（二次加熱）に送り、１
００℃まで昇温させ、ホールディング５にて３分間進行
させた後、分離１１６で固液分離すれば豆乳５６ｊ！を
得た。Soak 10 kg of soybeans in water overnight, crush them, and add 60 kg of soybean soup.
I got ρ. This soybean soup is heated using tube-type continuous indirect heating device 1 (
After the temperature is raised to 70°C, it is discharged into an open tank 2. After natural evacuation for 3 minutes, the pump 3 sends the tube to the continuous indirect heating device 4 (secondary heating).
After raising the temperature to 00°C and proceeding in the holding 5 for 3 minutes, solid-liquid separation is performed in the separation 116, and soy milk 56j! I got it.
前記において、自然排気中に、排気に含まれた臭気は排
出されるので、゛脱臭処理をすることなく、異臭のない
豆乳ができる。また低温一次加熱を経たので分離が良好
で豆乳固形分濃度１２％であった。In the above, since the odor contained in the exhaust air is exhausted during natural exhaust, soymilk without any off-odor can be produced without deodorizing treatment. Furthermore, since the soybean milk was subjected to primary heating at a low temperature, separation was good, and the soybean milk solid content concentration was 12%.
（実施例２）
次にこの発明の他の実施例を第２図の装置に基づいて説
明する。(Embodiment 2) Next, another embodiment of the present invention will be described based on the apparatus shown in FIG.
大豆１０ｋｇを水に一晩浸漬した後、描潰して呉汁６０
１を得た。After soaking 10kg of soybeans in water overnight, crush them and make 60g of gojiru.
I got 1.
この呉汁６０ｊをチューブ式連続間接加熱装置１により
２分間で７０℃に昇温し、そのまま３分間進行させた極
、分＃機６により固液分離する。The temperature of this soybean soup 60j was raised to 70° C. in 2 minutes using a tube-type continuous indirect heating device 1, and solid-liquid separation was performed using a polar separator 6 for 3 minutes.
この分離液を脱気装置８に入れて脱気し、脱臭を行った
後、ポンプ３でプレート式加熱装置７に入れ、１００℃
まで昇温し、３分間ホールディング５を経て豆乳５６ｊ
を得た。この発明の場合においても、分離が良好で（豆
乳固形分濃度１２％）豆腐製品は比較的硬目であった。After this separated liquid is put into the deaerator 8 to deaerate and deodorize, it is put into the plate type heating device 7 using the pump 3 and heated to 100°C.
Heat up to 56g of soy milk after holding for 3 minutes.
I got it. In the case of this invention as well, separation was good (soy milk solid content concentration 12%) and the tofu product was relatively hard.
（発明の効果）
即ちこの発明によれば、低温一次加熱によって製品豆腐
を比較的硬く仕上げることができる。従４゜
って比較的弱い力の大豆であっても使用できる効果があ
る。またこの発明によれば、分離がよく（固形分濃度１
２％以上の豆乳抽出も可能）効率よく製造することがで
きる。この発明の装置によれば、一次加熱装置と二次加
熱装置とを結合させたので、再加熱装置の間に開放タン
ク又は脱気装置を介装し、特別の脱臭処理を経ることな
く、臭気のない豆乳を得る効果がある。また全体として
高収量で連続運転できる効果もある。(Effects of the Invention) That is, according to the present invention, the product tofu can be made relatively hard by low-temperature primary heating. 4° is effective enough to be used even with relatively weak soybeans. Further, according to this invention, separation is good (solid content concentration 1
It is possible to extract more than 2% soy milk) and it can be produced efficiently. According to the device of this invention, since the primary heating device and the secondary heating device are combined, an open tank or a deaerator is interposed between the reheating device, and odor can be removed without going through a special deodorizing process. It has the effect of obtaining soy milk without soybeans. It also has the effect of being able to operate continuously with high yields overall.
第１図はこの発明の実施装置の工程図、第２図は同じく
他の実施装置の工程図、第３図は一次加熱における粘度
−温度グラフ、第４図は一次加熱を経て製造した豆腐の
破断カー温度グラフである。
１・・・チューブ式連続間接加熱装置
２・・・開放タンク
４・・・チューブ式連続間接加熱装置
６・・・分離機
７・・・プレート式加熱装置
８・・・脱気装置Figure 1 is a process diagram of an apparatus for implementing the present invention, Figure 2 is a process diagram for another apparatus, Figure 3 is a viscosity-temperature graph during primary heating, and Figure 4 is a graph of tofu produced through primary heating. It is a rupture Kerr temperature graph. 1... Tube type continuous indirect heating device 2... Open tank 4... Tube type continuous indirect heating device 6... Separator 7... Plate type heating device 8... Deaerator
Claims (1)
工程に、１００℃で所定時間加熱する第２工程を結合し
たことを特徴とする豆腐製造における呉汁の加熱方法 ２ 第１工程後固液分離し、又は第２工程後固液を分離
したことを特徴とする請求項１記載の豆腐製造における
呉汁の加熱方法 ３ 生呉汁の低温一次加熱装置に、開放タンクを連結し
、該開放タンクに二次加熱装置を連結し、二次加熱装置
に分離機を連設したことを特徴とする豆腐製造における
呉汁の加熱装置 ４ 生呉汁の低温一次加熱装置に、分離機及び脱気装置
を順次連設し、前記脱気装置に二次加熱装置を連結した
ことを特徴とする豆腐製造における呉汁加熱装置 ５ 一次加熱装置及び二次加熱装置は、チューブ式連続
間接加熱装置又はプレート式加熱装置、或いは両装置の
併用とした請求項３又は４記載の豆腐製造における呉汁
の加熱装置[Claims] 1. A first step of heating the raw soybean soup at 60°C to 80°C for a predetermined period of time.
Method 2 of heating gou soup in tofu production characterized by combining the second step of heating at 100°C for a predetermined time with the step 2 Solid-liquid separation after the first step or solid-liquid separation after the second step Method 3 for heating gou soup in tofu production according to claim 1, characterized in that an open tank is connected to a low-temperature primary heating device for raw soybean soup, a secondary heating device is connected to the open tank, and a separator is connected to the secondary heating device. A heating device for soybean soup in tofu production, characterized in that a separator and a deaerator are successively connected to a low-temperature primary heating device for raw soybean soup, and a secondary heating device is connected to the deaerator. Gojiru heating device 5 for tofu production, characterized in that the primary heating device and the secondary heating device are a tube type continuous indirect heating device, a plate type heating device, or a combination of both devices. Gojiru heating device
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63198597A JPH0249556A (en) | 1988-08-09 | 1988-08-09 | Method for heating 'go' liquid in producing bean curd and apparatus therefor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63198597A JPH0249556A (en) | 1988-08-09 | 1988-08-09 | Method for heating 'go' liquid in producing bean curd and apparatus therefor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0249556A true JPH0249556A (en) | 1990-02-19 |
Family
ID=16393840
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63198597A Pending JPH0249556A (en) | 1988-08-09 | 1988-08-09 | Method for heating 'go' liquid in producing bean curd and apparatus therefor |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0249556A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2001010243A1 (en) * | 1999-08-03 | 2001-02-15 | Morinaga Milk Industry Co., Ltd. | Production method for soybean processed food and heating-deaerating device for mashed soybean soup |
| KR100455402B1 (en) * | 1996-03-15 | 2005-01-26 | 가부시키가이샤 기분쇼꾸힝 | How to make soy milk |
| WO2008081948A1 (en) * | 2006-12-28 | 2008-07-10 | Takai Tofu & Soymilk Equipment Co. | Process for producing soy milk and apparatus for producing soy milk |
-
1988
- 1988-08-09 JP JP63198597A patent/JPH0249556A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100455402B1 (en) * | 1996-03-15 | 2005-01-26 | 가부시키가이샤 기분쇼꾸힝 | How to make soy milk |
| WO2001010243A1 (en) * | 1999-08-03 | 2001-02-15 | Morinaga Milk Industry Co., Ltd. | Production method for soybean processed food and heating-deaerating device for mashed soybean soup |
| US6688214B1 (en) | 1999-08-03 | 2004-02-10 | Morinaga Milk Industry Co., Ltd. | Production method for processed soybean food products and apparatus for thermal deaeration of soybean slurry |
| US7147886B2 (en) | 1999-08-03 | 2006-12-12 | Morinaga Milk Industry Co., Ltd. | Production method for processed soybean food products and apparatus for thermal deaeration of soybean slurry |
| WO2008081948A1 (en) * | 2006-12-28 | 2008-07-10 | Takai Tofu & Soymilk Equipment Co. | Process for producing soy milk and apparatus for producing soy milk |
| JPWO2008081948A1 (en) * | 2006-12-28 | 2010-04-30 | 株式会社高井製作所 | Soymilk production method and soymilk production apparatus |
| JP2013081466A (en) * | 2006-12-28 | 2013-05-09 | Takai Seisakusho:Kk | Process for producing soy milk and apparatus for producing soy milk |
| US8449935B2 (en) | 2006-12-28 | 2013-05-28 | Takai Tofu & Soymilk Equipment Co. | Process for producing soy milk |
| JP5253179B2 (en) * | 2006-12-28 | 2013-07-31 | 株式会社高井製作所 | Soymilk production method and soymilk production apparatus |
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