JPH03251151A - Forming of bean curd and device therefor - Google Patents

Abstract

PURPOSE:To automatically and efficiently obtain a hygienic formed product of bean curd having a long appreciation period by pressurizing, dehydrating and forming coagulated bean curd in warm water at a sterile temperature between a pressurizing dehydrating and forming conveyor and a pressing conveyor. CONSTITUTION:Bean curd is blended with a given amount of coagulant, fed to a coagulating tank 1, transported in the coagulating tank 1 by a conveying means 2 and coagulated. Then the coagulated bean curd is sent to a forming tank 5 by a delivery conveyor 4 and transported in the forming tank 5 charged with warm water at a sterile temperature by a conveyor 6. Then the bean curd is naturally dehydrated by empty weight of bean curd, introduced to warn water and the bean curd is pressurized, dehydrated and formed between a pressurizing conveyor 7 laid above the conveyor 6 and the conveyor 6. Then the formed bean curd is cut by a cutter 9, optionally reversed by an inverting means 10, transported to a packing process by a conveying means 11 and packed.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a tofu molding method and an apparatus for molding coagulated tofu by pressure dehydration under sterile conditions.

[Conventional technology]

Conventionally, when producing firm tofu automatically, soymilk, which has a lower concentration than silken tofu, is first coagulated, crushed, and transferred while being compressed between vertically opposed cloth belts to perform the necessary dehydration and addition. It is formed into a continuous plate shape using pressure, and then cut into regular shapes.

[Problem to be solved by the invention]

A transfer conveyor and a pressure conveyor, each consisting of a bar conveyor and a cloth belt conveyor stacked on top of each other, are used as pressure forming means for crushing the coagulated tofu and then recombining it to form it. For this purpose, a required tension is applied to the bar conveyor, the fabric belt conveyor is aligned with this surface side, and tension is also applied to the fabric belt conveyor so that both conveyors that overlap each other are driven at the same speed. When tension is applied to this cloth belt conveyor, due to the material it is made of, it will stretch in the length direction and contract in the width direction, so it cannot withstand long-term use and must be replaced frequently.

Furthermore, since both the transfer conveyor and the pressure conveyor use an endless cloth belt conveyor, bacteria adhere to this cloth belt during pressure forming of tofu. The tofu produced by this process cannot be made sterile, has hygienic problems, and, like traditional handmade products, has a short shelf life.

The present invention aims to maintain a fixed shape even during pressure molding of tofu and automatically produce it in a sterile state.

[Means to solve the problem]

The present invention has been made to achieve the above object, and includes a forming tank adjacent to a trough-shaped coagulation tank in which soymilk mixed with a coagulant is transferred and coagulated while being kept warm or heated. The molding tank is filled with hot water having a sterilization temperature, and a transfer conveyor for press-molding coagulated tofu and a pressure conveyor are disposed vertically opposite each other, and all of the transfer conveyors (-) are immersed in hot water. A part of the tofu is placed above the hot water surface, and at least the outward path of the pressurized conveyor is spread over the hot water in the tank, and the tofu is pressurized and dehydrated in the hot water while the conveyor is heated.
Sterilize at h temperature. Furthermore, along the almost entire length of the pressure conveyor disposed above this on the forward path of the transfer conveyor, both edges of the pressure conveyor are bent inward and almost perpendicularly along with the forward path side of the pressure conveyor. The gist is to control the shape and position of both sides of deformed tofu during pressure molding by moving the tofu along the inside of side guides so as to face each other, and to shape the tofu.

[For production]

Transferring the coagulated tofu from the hot water to the conveyor: In the second step, did you lift it up and let it dehydrate naturally using its own weight, or did you crush it if necessary and do natural dehydration? Since the tofu is immersed in hot water that maintains sterilization temperature again and transferred while being dehydrated under pressure in the hot water, bacteria will not adhere to and propagate on the tofu, and the tofu can be placed one above the other and dehydrated under pressure in the hot water. Both the transfer conveyor and the pressure conveyor are immersed in the hot water at least on their outward journeys, and this prevents bacteria from adhering to and multiplying on both the upper and lower conveyors for pressurized dehydration molding. can be produced hygienically and automatically.

Furthermore, flat bars are installed at a constant pitch between the parallel chains of both the pressure conveyor and the transfer conveyor. Since the flexible belt is aligned and the belt and flat bar are engaged with screws at predetermined intervals, the tension is supported by the chain and no tension is applied directly to the flexible belt. The flexible belt does not stretch like in the past, making it durable for long-term use.Furthermore, by moving the flexible belt and side edges of both conveyors to each other along the inside of the side guide. Since the tofu is raised one after another and faced to each other to regulate the positions of both sides of the tofu to be pressure-molded, shaping can be performed at the same time.

〔Example〕

The method and apparatus for molding tofu of the present invention will be explained below based on the illustrated embodiments.

In the figure, A is a coagulation process consisting of a trough-shaped coagulation tank 1 and a transfer means 2, and B is a forming process in which the coagulated tofu obtained in this coagulation process is dehydrated under pressure in hot water maintained at a sterilization temperature. It consists of a forming tank 5 adjacent to the coagulation tank 1, a transfer conveyor 6 and a pressure conveyor 7 installed in this tank 5, and guide plates 66 are arranged symmetrically along both sides of the forward path of the transfer conveyor 6. do.

A required proportion of coagulant is mixed with soybean milk, and a predetermined amount of this is introduced between the transfer plates 24 and 24 in the coagulation tank 1. The amounts of soymilk and coagulant put into this coagulation tank are predetermined, and this is the same as before, and the coagulants are conventionally used such as magnesium chloride L, m-calcium gluconate, etc. is used. The coagulation tank 1 has a trough shape, and a transfer arm Pi2 is disposed above the trough-shaped coagulation tank 1 in the longitudinal direction thereof, and by driving this transfer arm 822, the liquid is introduced into the trough-shaped coagulation tank. Transfer soymilk mixed with coagulant.

The transfer means 2 includes an endless chain 2 between sprocket wheels 21 and 22 disposed on both sides of both longitudinal ends of the tank.
3 are strung together in two parallel rows, and this parallel ceno 23,
A large number of transfer plates 24 are supported between the 23, and these transfer plates 24 are arranged in multiple stages at predetermined intervals in the longitudinal direction (direction of movement) of the cheno 23, and when driven by the cheno, the transfer plates 24 are placed on the forward side of the cheno. The transfer plate located in the tank moves inside the trough-shaped coagulation tank, and the transfer plate located on the return side of the cheno moves along the top of this coagulation tank, and the transfer plate located inside the tank moves the soymilk put into the tank. The required coagulation is performed while being transferred.

A heating means 3 is arranged in the coagulation tank 1 so that when the temperature of the soybean milk introduced into the coagulation tank 1 is low, the soybean milk is heated in the coagulation tank, and on the other hand, when the temperature is high, the soybean milk is kept warm to maintain a temperature suitable for coagulation. It is set up. The heating means is heated or kept at a controlled temperature so that the entire soybean milk in the coagulation tank can be heated almost uniformly and at a temperature suitable for coagulation.

The soymilk, which is heated or kept at a controlled temperature and transferred by a transfer plate through a trough-shaped coagulation tank, coagulates during the transfer process, and when completely coagulated, is sent from the coagulation tank to a forming tank. This is done by sending the tofu out using a transfer plate and by a delivery conveyor 4 installed near the end of the bottom piece of the coagulation tank and in the direction of tofu transfer.
In order to prevent tofu from being chipped even when the transfer plate 24 is turned over to the forward side of the cheno, that is, to the return side above the end of the coagulation tank, the transfer plate moves the tofu at the end of the coagulation tank. This delivery conveyor will take over from the transfer and the transfer will be carried out by Nissin. Therefore, this delivery conveyor 4
The transfer speed of the transfer means 2 is adjusted to be synchronized with the transfer speed of the transfer means 2 or to be slightly faster.

Adjacent to the terminal end of the coagulation tank 1 is a molding tank 5 for pressure molding the tofu while transferring it in a sterile state.

This molding tank 5 is sterilized at a temperature of 75°C to prevent the adhesion and propagation of bacteria on the tofu, transfer conveyor, pressure conveyor, etc.
Desirably, the hot water at around 80''C is filled.The liquid level WL is set to be equal to or slightly higher than the top surface of the tofu transferred in the coagulation tank 1.

In addition, the solidified tofu is transferred into the forming tank 5 along guide plates 66, 66 which are arranged oppositely along both upper surfaces of the transfer conveyor 6, and is press-formed during the transfer. In order to do this, a pressure conveyor 7 is installed along a part or the entire length of the transfer conveyor 6, vertically facing the transfer conveyor 6. The transfer conveyor 6 and the pressure conveyor 7 are those that can transfer the coagulated tofu without damaging it.

The transfer conveyor 6 is shown in FIG. 3, and the pressure conveyor 7 is shown in FIG. A bar conveyor C is constructed by constructing a large number of flat bars 02 at a fixed pitch between C1 and C1, and a flexible belt C3 having a width larger than the width of the bar conveyor C is attached to the entire length of the bar conveyor C. The flat bar and the belt are connected at regular intervals with screws, etc., thereby applying the required tension to the bar conveyor C, and the bar conveyor is driven by the drive of the sprocket wheel that meshes with the bar conveyor C. When the flexible belt C3 is driven, the flexible belt C3 is also driven simultaneously. Therefore, this flexible belt is neither tensioned nor driven by itself, but is driven by being anchored to the bar conveyor.

As shown in Figures 5 and 6, the flexible belt of the upper pressure conveyor has a large number of cuts Ca formed at a constant pitch on the rising parts of both side edges to ensure that the belt edges stand upright. Eggplant.

As the material of the flexible belt C3, a woven fabric woven with synthetic resin fibers, a net-like resin belt, a net belt, a cloth belt, etc. are used.

Wheels 61 and 62 are disposed at both ends of the transfer conveyor 6 to tension the conveyor 6 to the required tension and shape, and one of these wheels is driven by a drive unit. The return path of the transfer conveyor 6 is below the hot water level and completely immersed in the hot water, and preferably the first half of the forward path is a little higher than the hot water level WL, that is, above the hot water level. It is supported by guide rollers 63 and 64 in such a manner that it becomes . The conveyor section on the outbound side located above the hot water level between the guide rollers 63 and 64 is designated as a natural dehydration step D1, and the conveyor section on the outbound side that is located below the hot water level following this is designated as a hot water pressurized dehydration step D2. The conveyor sections of the dewatering steps DI and D2 are both arranged horizontally.

In the pressurized dehydration step D2 of the transfer conveyor 6 in hot water, the pressurized conveyor 7 is arranged in parallel above this.

This pressure conveyor 7 is also made of the same material and has the same configuration as the transfer conveyor 6, and can be adjusted up and down as a whole, and the distance between both conveyors 6 and 7 can be adjusted to pressurize the tofu. Makes dehydration molding adjustable. This can be accomplished by providing the pressurizing conveyor 7 with an elevating frame (not shown) and elevating and lowering each frame. The forward side of the pressurizing conveyor 7 is located at a position slightly below the hot water level WL, and the sterilizing action of this conveyor is performed by soaking in the hot water.

Therefore, the tofu that has been coagulated through the coagulation process in the trough-shaped coagulation tank 1 passes through the delivery conveyor 4 in the hot water and transfers to the conveyor 6f! Transferred to 11th. At this time, the transfer conveyor 6 is driven in synchronization with the delivery conveyor 4, so that the transfer can be carried out smoothly. When the tofu is transferred to the transfer conveyor, it is placed in hot water, and this conveyor is driven to lift the tofu out of the hot water and sent to the natural dewatering process DI on the transfer conveyor. In this natural dehydration step D1, the tofu is completely lifted out of the hot water, and the water contained in the tofu is naturally dehydrated to some extent during the transfer of the tofu in this step due to its own weight.

Furthermore, when producing firm tofu, the coagulated tofu is crushed during this natural dehydration process and recombined to make it hard. This is a crushing bag on top of the natural dehydration process Dl! 8
This process can be easily carried out by simply moving the crusher up and down on the tofu being transferred, and by this crushing, firm tofu can be obtained.

By driving the transfer conveyor 6, the tofu transferred to the natural dehydration step D1 undergoes natural dehydration due to its own weight, and becomes slightly compressed. Next, when the process moves to the pressurized dehydration step D2 in hot water, this transfer conveyor returns to the hot water.

At this time, in the inclined process of moving from the natural dehydration process D1 of the transfer conveyor 6 to the pressurized dehydration process D2 in hot water, as shown in FIGS.
As shown in the figure, the end edge C3 of the flexible belt C3 on the outgoing side
' is made to stand upward in an L-shape along the inside of the side guide plates 12, 12. Therefore, the tip of this side guide plate 12 is shaped so that the end of the belt naturally bends and stands up as the belt advances.
After that, the belt end supports the outside so as to maintain an upright state, and is pressurized by a pressure conveyor to move part of the meat laterally, regulating the side position of the tofu and shaping it. . Therefore, this side guide plate 12 is connected to the guide plate 66.
As shown in the figure, the guide plate 66 may be provided separately on the extension line of the guide plate 66, or a part of the guide plate 66 may be changed.

Furthermore, the end edge C3' of the flexible belt C3 of the pressure conveyor 7, which is disposed oppositely above the transfer conveyor 6, is
It protrudes outward from C1, and from the position of the sprocket wheel 71 to the position where it moves to the outward path side, the Cheno C1
, this end edge C3' protruding outward from C1 is similarly bent downward into an L-shape by the side guide plate 12 (or other dedicated guide plate), and the end edge of the belt on the transfer conveyor side is mutually bent. As shown in FIGS. 6 and 7, the tofu to be pressurized and dehydrated between the two conveyors 6 and 7 is restrained on its four sides by the flexible belt and the side guide plate, and This is done through pressure dehydration and shaping. Therefore, the cross-sectional shape of this press-formed portion is predetermined to be equal to the final area of the tofu to be press-dehydrated.

In this case, since the width of the flexible belt is constant, the cross-sectional area of the pressure forming part can be varied by adjusting the elevation of the pressure conveyor between the upper and lower flexible belts C3, C3.

In addition, during pressurized dewatering, a support guide 13 is disposed on the lower surface of the outbound side of the transfer conveyor 6 in the direction of conveyor movement so as to apply pressure to each conveyor 6.7, and a flat bar is slidably supported and supported. Pressure guide bar 1 is installed on the upper surface of the forwarding side of the pressure conveyor side.
4 is arranged, and this press guide bar 14 is adjustable and pressurized by a cylinder 15 (another pressurizing device) provided on the frame F. Since the edge of the flexible belt of this pressure conveyor is provided with a large number of grooves Ca in its longitudinal direction, it can be easily bent into an L shape.

It should be noted that both flexible belts C3 have no side guides after passing the outbound side of the pressurized dewatering step D2, and are either allowed to return naturally to a flat plate shape, or are made flat on the return side using return guides.

The tofu that has been naturally dehydrated in this way can be put back into the bath. At this time, a pressure conveyor 7 is arranged above and driven in synchronization with the transfer conveyor 6, and the distance between the two conveyors 6 and 7 on the forward path is slightly smaller than the height of the tofu that has undergone the natural dehydration process. Therefore, the tofu transferred to this step D2 is transferred while being held under pressure from above and below.

At this time, the tofu is pressurized and dehydrated in hot water, and the tofu is shaped into a predetermined shape by the conveyors and the side guide plates 12 12 provided on both sides of the transfer conveyor.

In addition, since the water temperature in tank 5 is maintained at a high temperature of around 80°C, the tofu that is temporarily exposed to air during the natural dehydration process remains sterile when transferred through the hot water again. Since the outbound side of not only the transfer conveyor but also the pressure conveyor is submerged in hot water, the second class conveyor group is also sterilized and the adhesion and propagation of various germs can be prevented. In this way, the molded tofu, which has been dehydrated under the required pressure in hot water and has become hard or slightly crushed, is cut by the cutting device 9 into the required regular size at the terminal position I of this transfer conveyor. The tofu as it is or after being reversed through the reversing means 10 is transferred to the bag filling process by the next conveying means 11. This cutting and conveying process is also carried out in hot water to prevent the attachment and propagation of various germs.

FIG. 2 shows a second embodiment, in which not only the return side but also the outbound side of the transfer conveyor 6 is completely immersed in hot water over its entire length, and at least the outbound side of the pressurized conveyor 6 is placed below the hot water level. The tofu that has been solidified through the coagulation process in the coagulation tank is transferred directly to the pressure conveyor 7 via the transfer conveyor 4, where it is pressurized and dehydrated in the hot water.

〔Effect of the invention〕

According to the present invention, both conveyors for transfer and pressurization for performing pressurized dehydration molding of hardened tofu are arranged above and below, and at least the outward path of this conveyor is immersed in hot water at a sterilizing temperature for transfer. Since the tofu is pressurized and dehydrated in hot water, bacteria do not adhere to or propagate on the conveyor or the tofu, making it possible to produce hygienically, and also having the advantage of extending the expiration period. be.

In addition, the flexible belts of both transfer and pressure conveyors are aligned with flat bars, and they are locked at regular intervals so that tension and driving force are not applied directly to the flexible belts, so that the conveyor body is driven. Since it is driven, this flexible belt does not stretch and has a long service life.

Furthermore, the flexible belts of the two conveyors facing each other are bent on their outbound side so that their edges are facing each other.
Since the side guide plate restrains the portion surrounded by both the upper and lower flexible belts, there is also the advantage that shaping can be done at the same time when tofu is dehydrated under pressure.

[Brief explanation of drawings]

FIG. 1 is a schematic view of a first embodiment of the tofu molding apparatus of the present invention.
18 explanatory drawings, FIG. 2 is a schematic explanatory diagram of the second embodiment, FIG. 3 is a plan view of the transfer conveyor as viewed from the outbound side, FIG. 4 is a plan view of the pressure conveyor as seen from the outgoing path, and FIG. The figure is an external perspective view of the pressurized dewatering section, FIG. 6 is an explanatory view of both the transfer and pressurizing conveyors, and FIG. 7 is an explanatory view of the pressurized dewatering of tofu. A is a coagulation process, B is a molding process, 1 is a coagulation tank, 2 is a transfer means, 24 is a transfer plate, 5 is a forming tank, 6 is a transfer conveyor,
7 is a pressure conveyor, 12 is a sea bream guide plate, 13 is a support guide bar, 14 is a pressure guide plate 15 is a cylinder,
66 is a guide, CI is a chain, C2 is a flat bar, C3 is a flexible belt, C is a bar conveyor, Dl is a natural dehydration process, and D2 is a pressurized dehydration process in hot water.

Claims (6)

[Claims] (1) A tofu product characterized in that coagulated tofu is pressurized and dehydrated between transfer conveyors for pressurized dehydration molding arranged above and below in hot water at a sterilizing temperature, and between the pressurized conveyors. Molding method. (2) A forming tank is placed adjacent to the coagulating tank in which soymilk mixed with a coagulant is coagulated, and this forming tank is filled with hot water at a sterilization temperature, and the coagulated tofu is transferred into the forming tank for pressurized dehydration molding. A tofu molding apparatus characterized in that a conveyor and a pressure conveyor are disposed vertically facing each other, and at least the outward path of both conveyors is immersed in hot water in the tank. (3) A transfer conveyor and a pressure conveyor for pressurized dehydration molding of coagulated tofu in hot water are disposed vertically opposite each other in a molding tank, and these conveyors are connected between two opposing endless chains. A flexible belt is placed along the surface of a bar conveyor consisting of a large number of flat bars installed at a constant pitch, and the flat bars of the bar conveyor and a part of the flexible belt are locked to form a single unit. Tofu forming equipment. (4) A transfer conveyor and a pressure conveyor for pressurized dehydration molding of coagulated tofu in hot water are arranged vertically opposite each other in a molding tank, and these conveyors are connected between two opposing endless chains. A flexible belt is aligned with the surface of a bar conveyor consisting of a large number of flat bars installed at a constant pitch, and the flat bars of the bar conveyor and a part of the flexible belt are locked and integrated, and Both side edges of the flexible belt are made to protrude from the sides of the bar conveyor, and side guide plates are arranged so that the forward paths of the pressurized dehydration sections in the hot water baths of both conveyors can be bent inward to perform pressurized dehydration. A tofu forming device characterized in that the four sides of the tofu are restrained and shaping is performed at the same time. (5) A forming tank is placed adjacent to the coagulating tank for coagulating soymilk mixed with a coagulant, and this forming tank is filled with hot water at a sterilization temperature, and the coagulating tofu is transferred into the forming tank for pressurized dehydration molding. A natural dehydration process in which a conveyor and a pressure conveyor are arranged vertically facing each other, a part of the forward path of this transfer conveyor protrudes above the hot water surface, and a crushing device is installed above the conveyor to crush and naturally dehydrate the tofu. A tofu molding apparatus characterized in that the pressurizing conveyor is provided above the forward path section below the hot water level of the transfer conveyor, and at least the forward path side of the conveyor is immersed in the hot water in the molding tank. (6) A forming tank is placed adjacent to the coagulating tank for coagulating soymilk mixed with a coagulant, and this forming tank is filled with hot water at a sterilizing temperature, and the coagulating tofu is transferred into the forming tank for pressurized dehydration molding. A conveyor and a pressure conveyor are arranged vertically facing each other, the transfer conveyor is provided below the melt surface, the pressure conveyor is provided above the transfer conveyor, and at least the forward side of the pressure conveyor is placed inside the molding tank. A tofu molding device characterized by being immersed in hot water.