JPS6148900B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention aims to provide a food manufacturing method suitable for soybean milk production having a novel configuration and an apparatus for directly realizing this manufacturing method.

Traditionally, soybean milk is produced by washing raw soybeans, soaking them (10 to 15 hours in summer, 18 to 24 hours in winter), crushing, boiling,
It has become a process of passing through the process. However, although it is natural that such a manufacturing process is very time-consuming, the water immersion process and the crushing process (ie, the grinder process) are the biggest hurdles. It is no exaggeration to say that it is impossible to make soy milk at home.

The present invention aims to fully solve this problem, and one embodiment thereof will be described in detail below with reference to the drawings.

The manufacturing method of the first invention is as follows. In other words, after removing the soil and soil bacteria attached to the raw soybeans by brushing, the moisture content is adjusted so that the skin of the raw soybeans can be easily separated from the flesh, and this is separated into the skin and the flesh. At the same time, the body 4
A product is obtained by forming the granules obtained by processing the granules into 80% into evenly dispersed flakes using a compression roller. The moisture content should be adjusted so that the skin can be easily separated from the flesh, while at the same time the flesh is also dry, and when flakes are made, the product is low in moisture and storage stable. In addition, the moisture content must be adjusted at a temperature that does not cause thermal denaturation of soybean protein.

A is the manufacturing apparatus of the second invention. The configuration is such that a brushing machine 7 for removing soil and soil bacteria adhering to the raw soybeans is connected to a separator 5 that separates dust etc. from the raw soybeans. A band dryer 1 is installed to adjust the moisture content of the raw soybeans.
3 are connected in series, and the band dryer 13 is connected to a dehulling machine 21 that divides raw soybeans into 4 to 8 pieces and separates the skin from the flesh. A container 24 is connected to the classifier 24, and a flat roller 36 is connected to the classifier 24. Therefore, in detail, the operation of this device A is as follows: Whole soybeans as a raw material are put into the raw material input port 1, fed into a raw material tank 3 by a bucket elevator 2, and fed in fixed amounts at a time by a rotary leaf feeder 4.
Separator 5 separates dust etc. from raw soybeans.
Dust etc. are removed with a fan 6, and after removing soil and soil bacteria from the raw soybeans with a brush machine 7, they are passed through a service tank 9 with a bucket elevator 8, and the preheating dryer 10 and band dryer 13 are maintained at a constant temperature of 55°C. This removes moisture. The amount of this water can be adjusted by adjusting the rotation speed of the band dryer 13. The moisture-adjusted material is sent to the bucket elevator 17 by the screw conveyor 16, stored in the storage tank 18, and then pumped out in fixed amounts at a time by the slide gate.
It is sent to a mold chain conveyor 19, and a certain amount is sent to a dehulling machine 21 at four slide gates 20 to separate the skin from the meat, and the meat is divided into 4 to 8 parts and transferred to a separator 23 by a screw conveyor 22. Separate the fed powder and granules, the granules go to the classifier 24, separate them again into powder and granules, and the powder goes to the blower 25.
The dehulled skin is removed by the cyclone 28 and enters the dehulling storage tank 32. The remaining granules are Juan 27
A certain amount is transferred to a storage tank 34 by a synthron feeder 35 and is evenly distributed to a compression roller 36 to form flakes of 0.2
Continuously produce products between m/m and 0.4m/m,
The product is dropped onto a belt conveyor 37, sent to a product tank 39 by a bucket elevator 38, and when a slide gate 40 is opened, the product is packed into bags by an automatic weighing machine 41.

The food (raw material) suitable for producing flaky soymilk obtained in this way can then be sold to manufacturers of tofu, etc., or packaged in appropriate amounts for household use.

Therefore, the processing of this food is as follows: Manufacturers of tofu, etc., produce soymilk by adding water to the food (raw materials) and mixing it (5 to 10 minutes) in a boiling pot, then running it through a bean curd separator. This soymilk is used to produce tofu, fried tofu, etc. At each home, soy milk for home use can be obtained by, for example, adding 50 g of food (raw material) to 200 cc of water, boiling it for 3 to 5 minutes, and then filtering it.

Since the product of the present invention is constructed as described above, (a) there is no need for cleaning, water soaking, and grinding processes for whole soybeans, which were conventionally the most difficult to manage in the tofu and soymilk industry.

(b) The manufacturing processes for tofu, fried tofu, and soy milk are shortened, allowing for quick response and planned production.

A stable product with rich flavor and good color can be obtained.

D. Various equipment is simplified, and bean cleaning equipment, soaking tanks, grinders, etc. are no longer necessary, and factory space can be used effectively.

E. Water, sewage, electricity, and labor can be saved, especially wastewater treatment costs.

F) Because the raw soybeans are brushed and dehulled during the selection process, heat-resistant bacteria (soil bacteria,
Spore germs) can be completely removed, so the product has a long shelf life and is hygienic.

G. Okara is also more hygienic and has a better color than conventional ones, and can be used as a bulking material for various foods.

H. The deterioration of soybean flakes is accelerated by the presence of moisture. Also, soybean protein undergoes thermal denaturation when heated, resulting in a significant decrease in water-soluble protein, making it unsuitable as a raw material for tofu and soymilk. In this regard, the present invention has a process of adjusting the water content without thermally denaturing the water-soluble protein contained, so it solves the problem of protein denaturation mentioned above, and also makes it easy to separate the flesh and skin. I made it possible. This process also allows flakes as thin as 0.2 mm to withstand long-term storage.

This is a useful invention with many advantages. In addition, 11 in the figure is a hot air stove, 12
is an exhaust fan, 14 is a hot air stove, 15 is a blower, 2
6 is a rotary valve, 29 is an adjustment damper, 3
0 is a blower, 31 is a rotary valve, and 33 is a back filter.

[Brief explanation of the drawing]

The drawings show one embodiment of the present invention, and FIG. 1 is an overall configuration diagram. A... Manufacturing apparatus of the second invention, 5... Separator, 7... Brushing machine, 13... Band dryer, 21... Peeling machine, 23... Separator, 24... Classifier, 36... Flat roller.

Claims (1)

[Claims] 1. After removing soil and soil bacteria adhering to the raw soybean by brushing, the moisture content is adjusted so that the skin of the raw soybean is easily separated from the flesh; It is characterized by separating the skin and flesh, and processing the flesh into 4 to 8 pieces, and forming the resulting granules into flakes that are evenly dispersed using a compression roller. A food manufacturing method suitable for soymilk production. 2 A brushing machine 7 for removing soil and soil bacteria adhering to the raw soybeans is connected to the separator 5 that separates dust etc. from the raw soybeans, and the brushing machine 7 is provided with A band dryer 13 is installed in series to adjust the moisture content of the raw soybeans.
A dehulling machine 21 is connected to split the meat into 8 pieces and separate the skin from the flesh, a classifier 24 is connected to the dehulling machine via a separator 23, and a compression roller 36 is connected to the classifier 24. A food manufacturing device suitable for soybean milk production, characterized in that the device is connected.