JPS60227648A - Preparation of soybean spout, bean curd or fermented soybean - Google Patents

Abstract

PURPOSE:To obtain soybeans having uniform quality using only small amounts of hot water, disinfectant and fuel and minimizing the temperature difference, and to prepare the titled product, by charging 1 the raw beans in a water-containing mixer, and carrying out the washing, sterilization, immersion and sprouting of the beans in the same apparatus under stirring. CONSTITUTION:The raw beans, hot water sufficient to immerse the beans, and if necessary, a sterilizer and charged in the body of the mixer 1B attached rotatably on the top of the frame 1A inclining about 20 deg. from the level. The variable speed motor 1E is energized to rotate the body of the mixer 1B through the universal joint 1F and the speed reducer 1G. The raw beans are washed and sterilized, and the sundry germs are washed off by this process. If necessary, the hot water is drained and the beans are sprouted in the mixer. After the treatment, the raw beans and/or beans in the early sprouting stage are transferred through the upper outlet and the delivery chute 1D to the growing box 1H by rotating the mixer to the reverse direction. The beans are used as the raw material to produce the titled product having stable quality in high yield.

Description

DETAILED DESCRIPTION OF THE INVENTION A. Industrial Field of Application The present application relates to a method for producing bean sprouts, tofu, and natto.

B. Conventional technology and its problems■. In the case of bean sprouts A. The raw materials for bean sprouts are black matsuba and green mappe from Thailand, Burma, etc., but the selection of raw materials in the production area is poor, and they are very dirty due to mud and dirt. There are many bean sprouts that are used as a product.

For germination, it is best to soak raw materials such as moyashi, bean sprouts, and shiitake in a constant temperature of water, but with the traditional method of soaking in a soaking tank, it is difficult to maintain a constant temperature, and this requires a great deal of effort. It's expensive.

C. A good condition for bean sprouts to germinate is for all beans to germinate at the same time, but with the conventional soaking method, it was not possible to keep both the upper and lower water temperatures at a constant temperature, so they did not germinate at the same time. .

(2) In the case of tofu (2) The conventional method of soaking soybeans, the raw material, in a soaking tank cannot wash away germs and the like attached to the soybean skin.

Soaking of soybeans takes 4 to 10 hours depending on the germination heat of the soybeans themselves.
As time passes, the water temperature between the upper and lower parts changes, but the difference in moxibustion level between the upper and lower parts cannot be eliminated, resulting in uneven quality of the soaked soybeans.

C. In the conventional soaking tank method, the soybeans at the bottom are under pressure due to the weight of the soybeans themselves.

2. In the conventional soaking tank method, when using soybeans, the entire amount of water is removed and the soybeans are brought out of the tank using a drop.
In this case, the product is used from the bottom, which is the wettest part, resulting in a decrease in the quality of the product.

■ In the case of natto, B. The conventional method of soaking soybeans, the raw material, in a soaking tank does not wash away bacteria on the soybean skin.
Fermentation is poor when Bacillus natto is added to boiled beans.

Soaking of soybeans takes 4 to 10 hours depending on the germination heat of the soybeans themselves.
Over time, the water temperature at the top and bottom will change.

This causes a temperature difference between the top and bottom, making the quality of the soaked soybeans uneven, resulting in uneven boiling of the beans and uneven fermentation.

Domestic soybeans contain protein necessary for fermentation.

Although there is sufficient carbohydrate content, currently most of the soybeans used for natto are imported soybeans, and there is a shortage of carbohydrates. For this reason, it is common knowledge to use an appropriate amount of salt during soaking, but excess salt cannot be washed away.

2. In conventional soaking tanks, when using soybeans, the entire amount of water is removed and the soybeans are brought out of the tank using a drop. As a result, the soybeans at the bottom, which are least soaked, are used, making it impossible to use them at a constant quality. If ivy soybeans were left for more than two hours, the temperature of the soybeans would rise so strongly that they could no longer be used.

Therefore, it was only possible to soak small amounts of soybeans in several soaking tanks.

Means to solve the C0 problem ■For bean sprouts Cleaning of raw beans in the bean sprout manufacturing process.

A stirring step was introduced during the sterilization and immersion 1 germination steps.

(2) In the case of tofu lees and natto, a stirring process was introduced during the cleaning, sterilization, and soaking processes of raw beans in the tofu and natto production process.

JH1 The above stirring steps c, r, and n are performed by the water-containing mixer device 1 described below. Therefore, the structure is such that an integrated mixer (agitator) IB is rotatably attached to the upper surface of the pedestal 1A at a predetermined angle (approximately 20 degrees). This integrated mixer 1B is of a known type called a pot type, and has a structure in which the contents can be stirred during normal rotation and the contents can be discharged during reverse rotation. 1C is a blowing device drawn into the mixer integrated 1B, oln is a discharge chute, 1E is a variable speed motor, 1F is a universal joint, 1G is a speed reducer, and 1H is a growing box.

The conditions for the above mixer are as follows.

Maximum mixing capacity 1.7m3 (2, standard discharge time #4 minutes operation control 24H timer-controlled seed input amount max 650kg (0.76m3) input water amount max 1.24 m3 D, effect ■, for bean sprouts B. Regarding B.1.B above, dirt and germs on the beans can be washed away, and bean sprouts can be less likely to be combed.

As for B, B, B, and B, there is no decrease in temperature and it is economical.

C. For the above B, T, C, and above, the water temperature of the upper and lower parts is 9 items. In that case, the same effect can be obtained by rotating the device 1 by placing the raw beans on a wide and shallow germination bed.
It can also be used for repeated soaking and blanching (three times, soaking, and blanching) to promote germination in the growing room.

The apparatus 1 can easily transfer the raw material beans after soaking and the raw material beans in the early stage of germination to the growing box (growing chamber) from the upper outlet without damaging the raw material beans by rotating in reverse.

G. Apparatus 1 requires only the hot water necessary for soaking the raw beans, and the chemicals necessary for sterilization.

It is economical and requires only a small amount of fuel such as heavy oil.

■, In the case of tofu, B, above, T1. Regarding A, you can wash away germs, etc.

Mouth, B above, T1. As for the mouth, it is possible to eliminate the difference in temperature between the top and bottom and make the quality constant.

C. The above B, IT, and C have the same effect as when soaking widely and shallowly.

2. Regarding B, ①, and 2 above, you can use the ones that have been soaked to a certain extent from the top.

Further, the raw material beans remaining in the device 1 do not have a rise in temperature and can be used with constant quality down to the last grain.

E. For pickling, raw beans are taken out from the upper outlet of device 1 along with water, and washing water and pickling are made with water.

Both soybean feeding and watering require a small amount of water and are economical, and all work can be done with one device.

It is difficult to produce tofu and fried tofu to a constant quality, but pickles can be made with stable products by keeping the raw beans constant. ′-! Also, the yield is good. Moreover, rancidity of tofu is caused by various bacteria, but by using the device 1, the raw beans can be reliably washed with water, and tofu that does not rot easily can be produced.

II. In the case of natto, B. Regarding B., Ill, B., fermentation is recommended when inoculating natto bacteria into boiled beans, as it can wash away bacteria.

Mouth, B above, r11. Since there is no temperature difference between the top and bottom, the quality of the raw beans can be kept constant, and uneven boiling and fermentation of the raw beans can be eliminated.

C. Regarding B, ITl, and C above, salt can be sufficiently absorbed into the raw beans by osmotic pressure, and excess salt can be washed away.

2. Regarding R,, In, 2 above, it can be used from the top that has been soaked to a certain extent, and can be used with constant quality until the last grain.

E. B. Ill. As for water, even if a large amount of raw beans are soaked at once, there is always enough water left in the device 1, so the product temperature does not rise, and temperature control is easy. ,
In addition, the above-mentioned work can be performed with one device 1, the installation space is small, and movement is easy.

[Brief explanation of drawings]

FIG. 1 is a front view, FIG. 2 is a right side view, and FIG. 3 is a plan view. 110. Hydrous mixer equipment. Patent applicant Nakamichi Kikai Co., Ltd.

Claims (2)

[Claims] (1) Cleaning of raw beans in the bean sprout manufacturing process. A method for producing bean sprouts characterized by introducing a stirring step during the sterilization, soaking and germination steps. (2) A method for producing tofu and natto, characterized by introducing a stirring step during the washing, sterilization, and soaking steps of raw beans in the tofu and natto production process.