JPS61195660A - Production process for 'tofu' using deaerator - Google Patents

Abstract

PURPOSE:In a usual process for making TOFU, a deaerator is used to remove bubble in soybean milk to make TOFU of improved taste, because a defoaming agent is not used or its amount is reduced to half. CONSTITUTION:When TOFU is made in a usual way, a deaeration chamber is provided before ground and boiled soybean is sent to the coagulation process, so that bubbles in the milk are removed, while it flows in the chamber by means of a deaerator. When desired, another deaeration chamber is provided until the crushed and soaked soybeans are sent to the boiling process to remove bubbles in the liquid mixture.

Description

Detailed Description of the Invention "Industrial Application Field" The present invention relates to a method for manufacturing tofu using a deaerator to degas bubbles contained in soymilk during the manufacturing process. It is.

``Conventional technology'' Soybean protein is very prone to entrapping air, and this has a major impact on the quality of tofu. For this reason, current efforts are being made to remove air bubbles by using antifoaming agents during the tofu manufacturing process, or by restricting the production machinery to minimize the generation of air bubbles.

That is, in the pulverization process, the generation of air bubbles does not affect the process itself at all, but it is necessary to suppress the generation of air bubbles for the subsequent steps.

For crushing, a set of grinders with rough surfaces are widely used. Compared to a mixer set with rotating blades in a container, this produces fewer air bubbles, but it still contains a lot of air bubbles, so it is necessary to add an antifoaming agent along with the soybeans to crush them, or to grind them after crushing. Antifoaming agent is sprayed directly onto the soybean liquid.

In the boiling process, if defoaming is not done during the crushing process, air bubbles will promote association (oxidation) of soybean proteins, reducing the quality of tofu.
Air bubbles also absorb the high-temperature steam necessary for boiling, reducing boiling efficiency.

In the extraction process, although this process itself does not have a particular effect, it does have a significant effect on the next coagulation process, so centrifugal separators, vibrating separators, pressurized separators, and devices that use suction power are used. Suppresses the generation of bubbles. Also used is a squeezing machine that uses natural material filtration, which hardly generates bubbles.

In the coagulation process, this step is most affected by air bubbles, resulting in uneven coagulation reactions and quality deterioration. Furthermore, if it solidifies with air bubbles in it, it will encourage the growth of aerobic fungi and cause spoilage.

Since an antifoaming agent slows down the coagulation reaction, more coagulant is required than if it is not used, resulting in the loss of the original flavor of tofu.

During the cooling process, tofu containing air bubbles floats on the water surface, reducing cooling efficiency and, in turn, encouraging the growth of aerobic fungi.

As mentioned above, it is clear that bubbles have many negative effects, but there are few countermeasures to eliminate them, and the current use of antifoaming agents is not sufficient.

In other words, this method uses silicone and glycerin fatty acid ester as an antifoaming agent to weaken the surface tension of soymilk containing air bubbles and defoamer. Defoaming bubbles is difficult. (
If the liquid is agitated for this reason, it is conceivable that it may actually foam. ) Also, for example, when transferring with a pump or in complicated piping, new air bubbles are created, so it is not possible to arrange the machinery so that natural transfer occurs due to the head, or to install the machinery freely, which has a negative effect on this. The current situation is giving.

"Problems to be Solved by the Invention" The present invention solves the problem of producing tofu because air bubbles in soy milk have many negative effects, and in order to suppress the generation of air bubbles, the machine In view of the fact that it cannot be installed freely, and that antifoaming agents can only defoam a small amount of air bubbles existing on the surface of soymilk, we attempted to solve this problem with an extremely simple idea.

``Means to solve the problem'' Raw soybeans are crushed through a soaking process, then boiled in a boiling process, and then the boiled soybeans are sent through an extraction process and then to a coagulation process, with a deaerator installed in between. This is a tofu production method using a deaerator installed in the same room to remove air bubbles from the soymilk while the soymilk flows through the chamber, and then tofu is produced through a coagulation process and a cooling process. In addition, a deaeration chamber is provided between raw soybeans that are crushed through the soaking process and sent to the boiling process, and while the soybean liquid flows through the same chamber, air bubbles are degassed by a deaerator installed in the same chamber, and then boiled. During the process, from the extraction process to the coagulation process, the deaerator is passed through the degassing chamber and the soybean milk flowing in between is degassed.
This is a method for producing tofu using a dealerator, in which tofu is produced through deaeration, followed by a coagulation process and a cooling process.

"Effect" In the method of the present invention, the deaeration by the deaerator is simply
Unlike antifoaming agents, which only degas the surface of the liquid, they can degas the entire liquid rather than the inside.

Installing one dealerator between the extraction process and the coagulation process will have some effect, but if it is installed between the crushing process and the boiling process, and between the extraction process and the coagulation process, ideal.

Note that an antifoaming agent can also be used to reduce the amount by half. In this case, a dealerator may be used at either one location, but it is preferable to use it before the coagulation step.

"Effects of the Invention" According to the method of the present invention, unlike the case of conventional antifoaming agents, most of the air bubbles can be completely removed from the inside of the liquid, and the flavor of the product can be improved.

Since the generation of bubbles occurs before the solidification process, including those caused by transport by pumps, piping, etc., degassing with a deaerator immediately before the solidification process is sufficient to achieve the purpose.

The problem of air bubbles in the boiling process can also be solved by, in particular, using a deaerator or antifoaming agent immediately before the boiling process.

In the present invention, the effect of deaeration by the deaerator is complete, so the layout of the machine can be freely adjusted, and there is no need to use an antifoaming agent, or by reducing the amount of antifoaming agent by half, the coagulant It is possible to naturally reduce the amount of tofu and improve the quality of tofu, ie, taste and appearance.

If you want to obtain soy milk with an even higher concentration, you can make one with a medium concentration and degas it at a high temperature. During deaeration, the boiling point will drop due to the reduced pressure and the water will evaporate, resulting in deaerated high concentration soy milk. can be obtained.

Therefore, in the steps before that, it is best to process it as soy milk with a common concentration so that there is no waste.

In addition, in the case of filling tofu, cooled soymilk is used, but cooled soymilk has a high viscosity (it is difficult to remove air bubbles, but even in this case, degassing with a deaerator just before the coagulation process is sufficient to achieve the purpose). It is possible to improve the quality of tofu.

Also, in this case, the high temperature soy milk must be cooled down.
The extracted soymilk is degassed using a dealerator, and water is evaporated under reduced pressure, and the heat of vaporization lowers the soymilk temperature, which has the effect of assisting cooling.

Claims (2)

[Claims] (1) Raw soybeans are crushed through a soaking process, then boiled in a boiling process, and the boiled soybeans are passed through an extraction process and then sent to a coagulation process. A method for manufacturing tofu using a dealerator, in which air bubbles are degassed from the soymilk using a dealerator installed in the same room while the soymilk is flowing, and then the tofu is produced through a coagulation process and a cooling process. (2) A deaeration chamber is provided between raw soybeans which are crushed through the soaking process and sent to the boiling process, and air bubbles are degassed by a deaerator installed in the same chamber while the soybean soup flows through the same chamber;
Furthermore, a degassing chamber is provided between the boiling process, the extraction process, and the coagulation process, and the soymilk flowing between them is deaerated by a deaerator, and then the coagulation process is followed by a cooling process to produce tofu using the deaerator. manufacturing method.