KR20020052160A - Apparatus and method for manufacturing bean curd - Google Patents

Abstract

PURPOSE: An apparatus and a method of preparing whole grain bean curd are provided by agitating the whole powder of soybeans at 1,500 to 3,000rpm, heating the soaked whole power of soybeans at 100deg.C, quick-cooling and then adding brine powder. The method reduces the manufacturing time, prevents the generation of waste water and produces bean curd improved in a taste and quality and rich in nutritive values. CONSTITUTION: The apparatus comprises: an agitation tank(10) for soaking soybean powder in water and agitating; a vapor pressure kettle(20) for heating soybean milk; a boiler(30) for supplying vapor to the vapor pressure kettle; a discharge apparatus(60) for discharging a specified amount of soybean milk to a vessel(50); a packing apparatus(70) for packing the vessel; a sterilizing apparatus(80) for heating the vessel and coagulating and sterilizing soybean milk; an auxiliary cooling tank(90) for quick-cooling the vessel; a cooling apparatus(100) for cooling the cooling tank and auxiliary cooling tank; and a controller(110) for controlling successively the operation thereof.

Description

Apparatus and method for manufacturing bean curd

The present invention can reduce the production time of tofu and at the same time prevent wastewater from producing tofu, and also to produce tofu with high taste and quality and high nutrition, and to increase the yield of tofu, while automatically packing The present invention relates to an apparatus for manufacturing a frontal tofu and a method of manufacturing the same for long term storage.

In general, soybeans are soaked in water for 5 to 12 hours, and the soybeans are finely ground with a mixer or millstone to make soy juice, and the soy milk is extracted by using a filter or centrifuge to separate soybeans. If soymilk is filtered and the appropriate amount of water is added to it, it is cured by heating and solidifying. Soybean curd is formed by applying an appropriate pressure thereto.

However, in the prior art, soybeans have to be called in water for about 5 hours to 12 hours in manufacturing the tofu, and thus there is a problem in that it takes a lot of time. There was a problem that is difficult to process.

In addition, there was a problem in that a large amount of unnecessary bean is generated in the manufacture of tofu in the past, so that a large part of the beans are discarded, and since soy milk is used only in the state of removing the bean curd, the taste is not good, especially soybean having the highest nutritional value. There is a problem that the nutritional value of the tofu is lowered because the shell is discarded.

In the related art, since the tofu was prepared by coagulating only soy milk in a state in which the sew was removed as described above, there was a problem in that the taste was not good and the yield of the tofu was reduced.

An object of the present invention is to invent the conventional drawbacks as described above, to shorten the manufacturing time of tofu and to prevent wastewater from being produced during tofu production, and also to taste and quality and high nutritional tofu The present invention provides a frontal tofu manufacturing apparatus and a method of manufacturing the same, which can increase the yield of tofu and at the same time automatically package and store it for a long time.

In order to achieve the above object, the present invention puts soybean powder pulverized into 300 ~ 600 mesh into a mixing vessel and mixed with water, and the soymilk mixed in the stirring vessel is automatically supplied to the steam pressure cooker and heated to 100 ℃, The soymilk heated in the steam pressure cooker is automatically supplied to a cooling bath, cooled to 5 ° C, and then cooled by adding appropriate amount of water to the cooled soymilk while maintaining the mixture at 5 ° C and cooling a predetermined amount of the soymilk cooled in the cooling bath. (Preferably packed in units of 300 g) Automatically packaged in a container, the packaged container is placed in a sterilization tank to be solidified and sterilized by heating to 70-90 ° C., and the sterilized container is placed in an auxiliary cooling bath at 5 ° C. The quenched tofu was prepared.

1 to 9 show the frontal head manufacturing apparatus of the present invention,

1 is a front view showing the structure of the present invention.

2 is a schematic view showing the structure of the present invention.

3 is a detailed view of the stirring vessel according to the present invention.

4 is a detailed view of the steam pressure cooker according to the present invention.

5a, 5b, 5c is an operating state of the ejector and the packaging machine according to the present invention.

6 is a perspective view of an ejector according to the invention.

Figure 7a, 7b is a side view showing the operating state of the ejector according to the present invention.

8 is a schematic view showing one embodiment of a cooling cycle according to the present invention.

9 is a schematic view showing another embodiment of a cooling cycle according to the present invention.

10 is a process chart showing a method for manufacturing a frontal tofu of the present invention.

<Code Description of Main Parts of Drawing>

10: stirring tank 20: steam pressure cooker

30: boiler 40: cooling tank

50: container 60: ejector

70: packing machine 80: sterilization tank

90: auxiliary cooling tank 100: freezer

110: controller

Hereinafter, the technical configuration of the present invention according to the accompanying drawings in detail.

1 to 9, the apparatus for manufacturing a tofu of the present invention comprises: a stirring tank 10 called while mixing and stirring soy flour and water; Steam pressure cooker 20 for heating the soymilk stirred in the stirring tank 10; A boiler (30) for supplying steam to the steam pressure cooker (20); A cooling tank 40 for quenching the heated soymilk in the steam pressure cooker 20 and then mixing and stirring the cooled soymilk and the brine; Discharger 60 for discharging a predetermined amount of the soymilk cooled in the cooling tank 40 to the container 50; A packing machine 70 for automatically packing the container 50 containing the predetermined amount of soy milk; A sterilization tank (80) for heating the packaged container (50) to coagulate and sterilize soymilk; An auxiliary cooling tank (90) for quenching the packaged container (50) which has passed through the sterilization tank (80); A refrigerator (100) for cooling the cooling tank (40) and the auxiliary cooling tank (90); And a controller 110 for automatically controlling their operations sequentially as a basic feature of the technical configuration.

Here, the soy flour pulverized into 300 ~ 600 mesh is put into the stirring tank 10, the soy flour put into the stirring tank 10 is mixed with the appropriate amount of water supplied. At this time, the water and soy flour is preferably mixed in a ratio of about 5: 1 or 4: 1.

The stirring tank 10 is provided with a stirring blade 12 and a cutter blade 13 driven at a low and high speed by the motor 11, as shown in Figure 3, the stirrer 10 is supplied with bottled water and cold water, respectively The bottled water pipe 14 and the cold water pipe 15 are connected, the lower portion of the stirrer 10 is connected to the supply pipe 16 for supplying soymilk into the steam pressure cooker 20, the controller 110 to the supply pipe 16 An automatic valve 17 which is opened and closed by is installed.

The motor 11 installed in the stirring vessel 10 is initially called while stirring the soybean flour and water by rotating the stirring blade 12 and the cutter blade 13 at a low speed (300 to 500 RPM) for about 5 to 7 minutes. Afterwards, the motor 11 rotates the stirring blades 12 and the cutter blades 13 at a high speed (1500 to 3000 RPM) for about 1 to 2 minutes to stir the beans and water so that the cutter blades 13 have no lumps. Pulverize more completely.

The bottled water pipe 14 is to supply the general bottled water of about 18 ℃ into the stirring tank 10, this bottled water pipe 14 is connected to the bottled water bottle (18). At this time, the bottled water 14 is provided with an automatic valve opened and closed by the controller 110.

The cold water pipe 15 is connected to the refrigerator 100 to supply cooling water of about 5 ° C. into the stirring tank 10 as needed, and the cooling water supplied into the stirring tank 10 by the cold water pipe 15. Prevents soybean protein from being destroyed when stirred. In other words, the soy flour must be stirred at a low temperature so that protein is not destroyed. At this time, the cold water pipe 15 is provided with an automatic valve that is opened and closed by the controller 110.

The steam pressure cooker 20 is connected to the boiler 30 as shown in Figure 4 is installed steam bar 21 for discharging the steam down, the lower portion of the steam pressure cooker 20 soymilk into the cooling tank 40 Supply pipe 22 to supply is connected, the supply pipe 22 is provided with an automatic valve 23 which is opened and closed by the controller 110, the pressure of the automatic valve 24 is provided on one side of the steam pressure cooker (20) The discharge pipe 25 is connected.

The steam pressure cooker 20 is boiled by heating the input soy milk to 100 ℃ steam for 7 to 10 minutes.

On the other hand, the steam pressure cooker 20 is provided with an automatic valve 26 is provided with a cold water supply pipe 27 for ejecting cold water into the heated pot to create a vacuum state, the cold water supply pipe 27 is an automatic valve (28) It is provided with a steam pipe 29 for supplying steam is connected. At this time, the steam pipe 29 is connected to the boiler (30).

The boiler 30 is to supply steam to the steam rod 21 to heat the steam pressure cooker 20, the boiler 30 is also connected to the steam pipe 29 and the sterilization tank 80 to supply steam. .

The cooling tank 40 is to quench the soymilk heated in the steam pressure cooker 20 to 5 ℃, the cooling tank 40 is automatically and manually added to the appropriate amount of water after cooling the soymilk, the cooling tank 40 The stirring blade 41 which mixes the cooled soymilk and the brine, and the motor 42 which drives this stirring blade 41 are provided. At this time, the cooling tank 40 is composed of an outer cylinder and an inner cylinder so that cooling water is supplied between the outer cylinder and the inner cylinder.

The container 50 is packaged by holding a predetermined amount of soymilk cooled in the cooling tank 40 to hermetically seal the contents, such a container 50 is introduced into the lower portion of the discharger 60 by manual operation. At this time, the container 50 is put in the state put in the container frame (51).

The ejector 60 is rotatably installed by the cylinder 61 as shown in Figures 5a to 7b is provided with a quantitative detection sensor 62 for detecting a state in which the quantitative soy milk is supplied into the container 50, A lower portion of one side of the discharger 60 is provided with a transfer cylinder 63 for transferring the container 50 containing the quantitative soymilk to the packaging machine 70 side, and the transfer cylinder 63 detects the input state of the container 50. The input detection sensor 64 is installed, and the automatic discharge valve 65 which is opened and closed by the controller 110 is installed in the discharger 60.

The packaging machine 70 is a film supply roll 72 for supplying the film 71 to the upper portion of the container 50 transferred as shown in Figure 5a, 5b, 5c, and the film 71 of the container 50 A fusion plate (73) for hermetically sealing and sealing the upper surface, a cylinder (74) for elevating the fusion plate (73), and a spring (75) coaled between the fusion plate (73) and the cylinder (74); The cutter 76 is installed on the other side of the fusion plate 73 and is packaged to cut the film 71 between the container 50 and the container 50 to be transported to the other side.

The sterilization tank 80 is to coagulate and sterilize the soy milk by heating the packaged container 50, such sterilization tank 80 is connected to the boiler 30 for about 30 to 40 minutes at a temperature of 70 ~ 90 ℃ The packaged container 50 is heated.

The sub-cooling tank 90 is to quench the packaged container 50 through the sterilization tank 80, this sub-cooling tank 90 20 to 30 minutes to maintain the heated container 50 5 ℃ Let it quench to a degree.

8 shows an embodiment of a refrigeration cycle according to the present invention, as shown in the refrigerator 100 and the auxiliary cooling tank 90 is a supply line (L1) and the discharge line (L2) for circulating the cooling water. In connection with the supply line (L1) is provided with a pump (P1), the outlet of the auxiliary cooling tank 90 and the inlet of the cooling tank 40 is provided with a pump (P2) supply line (L3) for supplying cooling water Is connected to, the outlet of the cooling tank 40 and the inlet of the auxiliary cooling tank 90 is connected to the return line (L4) for returning the cooling water through the heat exchanger 101, the cold water to the heat exchanger (101) By circulating the cold water line (L5) for supplying to the boiler 30 is characterized in that it is connected. At this time, the heat exchanger 101 is connected to the cold water pipe 15 for supplying cold water to the stirring tank (10).

Therefore, the cooling water is circulated through the auxiliary cooling tank 90 and the freezer 100 by the supply line L1 and the discharge line L2 to cool the auxiliary cooling tank 90, and discharged to the auxiliary cooling tank 90. A part of the cooling water is supplied between the outer cylinder and the inner cylinder of the cooling tank 40 through the supply line L3 to cool the soymilk to 5 ° C.

The cooling water supplied to the cooling tank 40 and quenched soymilk at 5 ° C. is discharged to the heat exchanger 101 while being circulated at 70 ° C. to 80 ° C., and the cooling water circulated in the heat exchanger 101 is a heat exchanger ( 101 is dropped to about 18 ℃ by the cold water line (L5) to circulate the cold water to the boiler 30, the cooling water dropped to 18 ℃ through the heat exchanger 101 in this way through the secondary cooling through the return line (L4) Return to jaw 90.

On the other hand, Figure 9 shows another embodiment of the refrigeration cycle according to the invention, the inlet of the refrigerator 100 and the outlet of the auxiliary cooling tank 90 as shown is a supply line (L10) for supplying cooling water. Is connected to the supply line (L10) is provided with a pump (P10), the outlet of the refrigerator 100 and the inlet of the auxiliary cooling tank 90 is returned through the heat exchanger 101 return line (L11) Is connected to, the heat exchanger 101 is connected to a cooling line (L12) for cooling while circulating the soymilk stored in the cooling tank 40, the automatic valve (V) and the pump (P11) is connected to the cooling line (L12) Characterized in that provided. At this time, the heat exchanger 101 is connected to the cold water pipe 15 for supplying cold water to the stirring tank (10).

Therefore, the cooling water is cooled by the supply line L10 and the return line L11 while circulating the auxiliary cooling tank 90, the freezer 100, and the heat exchanger 101, and the cooling tank ( The soymilk stored in 40 is directly supplied to the heat exchanger 101 and circulated to be cooled, and the cooling water cooled directly through the heat exchanger 101 is recovered back into the cooling tank 40 by the cooling line L12. .

The controller 110 is a stirring tank 10, steam pressure cooker 20, boiler 30, cooling tank 40, discharger 60, packaging machine 70, sterilization tank 80, auxiliary cooling tank 90 ) And by automatically controlling the overall operation of the refrigerator 100, the frontal head manufacturing apparatus of the present invention by the controller 110 automatically produces the frontal head.

Referring to the overall operation of the present invention tofu head manufacturing apparatus configured as described in detail by process as follows.

(Stirring process)

Put the soy flour pulverized into 300 ~ 600 mesh into the stirring tank (10) and also supply the bottled water into the stirring tank (10) through the bottled water pipe 14, in this state to drive the motor 11 to the controller 100 First, the stirring blade 12 and the cutter blade 13 are called while stirring soy flour and water while rotating at a low speed (300 to 500 RPM) for about 5 to 7 minutes, and later, the stirring blade 12 and the cutter blade (13). Rotate the beans more finely so that there is no lump while rotating for 1 ~ 2 minutes at high speed (1500 ~ 3000RPM).

At this time, if necessary, the cooling water cooled to about 5 ° C. may be introduced into the stirring tank 10 through the cold water pipe 15. Thus, the cooling water is supplied into the stirring tank 10 through the cold water pipe 15. Mixing this cooling water with soy flour does not destroy the protein of the soy flour during stirring.

This stirring process is automatically controlled by the controller 110.

(Heating process)

In the present invention, there are two types of heating processes.

In the first type of heating process, the automatic valve 17 is automatically opened when the stirring process is completed, whereby the soymilk produced in the stirring tank 10 is supplied into the steam pressure cooker 20 through the supply pipe 16, When soymilk is supplied into the steam pressure cooker 20 as described above, steam is discharged from the steam rod 21 connected to the boiler 30, and the soymilk is heated to 100 ° C. for 7-10 minutes with steam to boil.

When the soymilk is heated, the automatic valves 26 and 28 are automatically closed and the automatic valve 24 is automatically opened and the steam pressure in the steam pressure cooker 20 is discharged to the outside through the pressure discharge pipe 25.

In the second type of heating process, when the first steam pressure cooker 20 is preheated to 80 to 100 ° C., the automatic valve 26 is automatically opened and the cold water is injected into the steam pressure cooker 20 through the cold water supply pipe 27. When the cold water is ejected into the steam pressure cooker 20, the inside of the steam pressure cooker 20 becomes a vacuum state and sucks the soymilk of the stirring vessel 10 into a vacuum.

When the soymilk is heated with steam in such a vacuum state and maintained at 100 ° C, the internal pressure of the steam pressure cooker 20 becomes '0', and in this state, the automatic valve 28 is automatically opened, thereby discharging the soymilk. Steam is supplied to the cold water supply pipe 27 through the steam pipe (29). Soybean milk is heated and boiled in a vacuum in this way, the quality of the tofu lasts long.

This heating process is automatically controlled by the controller 110.

(Cooling process)

When the heating process is completed, the automatic valve 23 is automatically opened, whereby the soymilk heated in the steam pressure cooker 20 is supplied into the cooling tank 40 through the supply pipe 22, and thus into the cooling tank 40. When soymilk is introduced, the stirring blade 41 is rotated by the motor 42 to stir the heated soymilk, and the cooling bath 40 is quenched to maintain the temperature of the heated soymilk at 5 ° C. At this time, the time required for the soymilk to cool to 5 ℃ takes about 5 minutes.

As described above, when the soy milk is cooled to 5 ° C. in the cooling bath 40, the appropriate amount of the water is automatically and manually introduced into the stirring tank 40, and the stirring blade is continuously mixed for a predetermined time to completely mix the injected water and the soy milk. 41) will rotate.

This cooling process is automatically controlled by the controller 110.

Packing process

When the cooling process is completed and the container 50 is placed in the container frame 51 and the container frame 51 is inserted into the lower part of the discharger 60, the input sensor 64 detects the input state of the container 50. In addition, the controller 110 operates the cylinder 61 according to the detected signal, thereby rotating the ejector 60 to the upper portion of the container 50 as shown in FIG. 7B, and then interlocking with the automatic valve 65. Soy milk cooled in the cooling tank 40 is discharged into the container 50 through the discharger (60).

When the amount of soy milk is discharged into the container 50 in the above state, the quantitative detection sensor 62 detects this, and the automatic valve 55 is automatically closed by this signal to stop the discharge of the soy milk, and the automatic valve. When 65 is closed, the cylinder 61 is operated so that the ejector 60 returns to its original state as shown in FIG. 7A.

Thereafter, the transfer cylinder 63 is operated by the controller 110 to transfer the container 50 containing soymilk to the bottom of the fusion plate 73 of the packaging machine 70 as shown in FIG. 5B, and transfer of the container 51 is performed. Upon completion, the film 71 wound on the film supply roll 72 is supplied to the upper part of the container 50, and in conjunction with the film, the cylinder 74 lowers the fusion plate 73 to film the upper part of the container 50. The container 50 is packaged by hermetically sealing 71.

The container 50 packed while repeating the above operation is packaged and transported to the other side as shown in FIG. 5C by the cutter 76 lifting and lowering simultaneously with the fusion plate 73 lifting and lowering in the process of sequentially transporting ( The film 71 between 50 and the container 50 is cut automatically.

In such a packaging process, it is preferable to pack 300g soymilk in the container 50, but it is clear that it is possible to pack soymilk in an appropriate amount desired by the consumer, if necessary.

This packaging process is automatically controlled by the controller 110.

Sterilization Process

When the packaging process of the container 50 containing the soy milk is completed, put the packed container 50 in the sterilization tank 80 by hand and heated to 70 ~ 90 ℃ for about 30-40 minutes to put in the container 50 Soy milk is slowly solidified and completely sterilized.

(Cooling process)

When the sterilization process is completed, the container 50 is manually placed in the auxiliary cooling bath 90 and quenched at 5 ° C. for about 20 to 30 minutes to complete the manufacture of the tofu, and then the container 50 is taken out and stored in the refrigerator. do.

Therefore, the present invention has the advantage that can be greatly reduced the manufacturing time because the work to be called soybeans in water 5 hours to 12 hours in the prior to manufacturing tofu, there is no waste water during tofu production There is an advantage to protect the environment.

In addition, the present invention is not discarded soybean shell and bean curd to make tofu, and because it is produced soybean curd including bean curd and soybean shell in this way, the taste is good, especially since it is used as it is without discarding the soybean shell with the highest nutritional value There is an advantage that the nutritional value of the tofu is increased, and as described above, heating the soy milk in a vacuum applied to the steam pressure cooker (20) has the advantage of obtaining more quality and long-lasting tofu.

In addition, the present invention has the advantage that the tofu taste is good and the yield of the tofu is improved because the whole tofu is prepared in a state in which the bean curd is not discarded as described above, while the tofu is automatically weighed automatically and stored for a long time. There is an advantage.

Hereinafter, with reference to the process diagram of Figure 10 will be described in detail the manufacturing method of the front head.

The method of manufacturing the whole bean curd of the present invention is mixed with 2 kg of crushed raw soybean powder at a rate of 10 l of water without removing the skin of the beans and put into a stirrer at a low speed of 500 to 700 rpm for 5 to 7 minutes while maintaining a temperature of 3 to 7 ° C. The first soaking step of stirring, the soybean powder called in the first soaking step, the second soaking step of high-speed stirring at 1500-3000rpm for 1-2 minutes while maintaining the temperature of 3-7 ℃, the finer in the second soaking step The powdered soy flour mixed with water is transferred to a heating tank, and then a heating step of directly heating the soy flour mixture solution by applying steam at 100 ° C. for 7 to 10 minutes to the inside of the heating tank, and leaving the heated soy flour mixture solution for 1 to 3 minutes. Moxa step to ensure that the temperature in the heating tank to be uniform, after the moxa step to transfer the high-temperature soy flour mixture to a cooler to cool rapidly to 5 ℃, the cooled soy flour mixture Add a solution in which the solution of 30 g of the brine powder was dissolved in 1.2 l of water, followed by stirring. The soy flour mixture was added to the packaging container and sealed, followed by heating at a temperature of 70 to 90 ° C. for 30 to 40 minutes. And a sterilization step and a recooling step of cooling the packaged tofu back to 5 ° C.

Looking at the present invention in more detail as follows.

First, the ground raw soybean powder is mixed with water and placed in a stirrer without removing the beans. In this case, the mixing ratio of soy flour and water is preferably 10 liters of water in 2 kg of soy flour, and it is very important to maintain the temperature of the stirrer at 3 to 7 ° C. in order to prevent destruction of the soy protein.

While maintaining the temperature of the stirrer at 3 to 7 ℃ stirred for 5 to 7 minutes at a low speed of 500 ~ 700rpm is first called soybean powder mixed. At this time, when the stirring time is 5 minutes or less, the tofu becomes rough and the water is not absorbed properly. When stirring for 7 minutes or more, the tofu is not hard and is squeezed into water. In addition, the said stirring speed is made into the low speed of 500-700 rpm in order to prevent soy flour mass.

The raw soy flour called in the first soaking step is rapidly stirred at 1500 to 3000 rpm for 1 to 2 minutes while maintaining the temperature of 3 to 7 ° C.

Even when using soy flour, a large powder may remain, and if the powder is large, the tofu is made smooth and not soft, so that the soy flour is rotated by the blade rotating at the stirrer with a high agitation speed during stirring in the second soaking step. Make it a finer powder.

In the second soaking step, the finer powder is mixed with water to transfer the soy flour to the heating tank. Soybean powder is heated by applying steam at 100 ℃ directly to the inside of the heating tank. If you raise the temperature above 100 ℃, the soy protein is destroyed. When heated to a temperature below 100 ℃, the bean does not react with the water and smells soy. Since the red color appears in the steam heating temperature is preferably maintained at 100 ℃. The heating time is 7 minutes or less, or when heated for 15 minutes or more, the tofu becomes rough and the flavor is reduced, so it is heated for 7 to 15 minutes.

The heated soy flour mixture is left for 1 to 3 minutes. Through this steaming step, the temperature in the heating tank becomes uniform, the finished tofu is occupied, and the taste is more abundant.

After the moxibustion step, the hot soy flour mixture is transferred to a cooler and cooled. Below 5 ° C, the soy flour mixture and the water do not react even if the water is added, so it is cooled to 5 ° C, the temperature just before the reaction with the water, to prevent the soy flour mixture and the water from reacting beforehand. It is desirable to perform rapid cooling to suppress the occurrence of.

The brine is added to the soy flour mixture cooled to 5 ° C. For the added brine, use a brine solution dissolved in a ratio of 1.2 l of water in 30 g of the brine powder. Add the brine solution and then stir to mix it uniformly with the soy flour solution. At this time, because the temperature is still maintained at 5 ℃ water does not react with the soy flour mixture.

The soy flour mixture is mixed uniformly with the brine and sealed in a packaging container and heated for 30 to 40 minutes at a temperature of 70 ~ 90 ℃. The soy flour mixture is solidified in the shape of a packaging container, so that the tofu is completed. At this time, if the temperature is set below 70 ℃ soybean water reaction is less, soybean and water are separated without some coagulation, if set to more than 90 ℃ soy protein is destroyed, so it is preferable to set the temperature to 70 ~ 90 ℃ Do. In addition, if the reaction time is set to 30 minutes or less, the liver water reaction does not occur sufficiently. If it is set to 40 minutes or more, the protein is destroyed by heating for too long.

The packaged tofu is again cooled to 5 ° C. to complete a soft tofu taste.

<Example>

1. The first soak stage

Without removing the shell of the beans 2kg of fresh crushed ground flour was mixed with 10L of water and put into a stirrer and stirred at a low speed of 600rpm for 7 minutes while maintaining a temperature of 5 ℃.

2. Second Call

The soy flour called in the first soaking step was stirred at 2000 rpm for 2 minutes while maintaining the temperature of 5 ° C. At this time, as the blade installed in the stirrer was rotated at a high speed, the soy flour was pulverized more finely, so that it was sufficiently called in a state capable of making soft tofu without being gritty.

3. heating stage

In the second soaking step, the soy flour mixture liquid, which was made into a finer powder and mixed with water and softly called, was transferred to a heating tank. Then, the soy flour mixture liquid was heated by adding steam at 100 ° C. for 10 minutes directly into the heating tank.

At this time, by maintaining a constant temperature of the steam at 100 ℃ it was possible to minimize the destruction of soy protein, it was possible to prevent the soy fishy smell and not appear red color when the tofu is completed. In addition, the heating time for preparing the tofu with a smooth and sweet taste was most suitable at 10 minutes.

4. Moxibustion Step

After heating as above, the heated soy flour mixture solution was left to stand for 3 minutes and steamed. During the time left unattended, the temperature in the heating tank became uniform and by this steaming step the sour taste of the soy flour was increased and the finished tofu became more occupied.

5. Cooling Step

After the moxibustion step, the still-high soy flour mixture was still transferred to a cooler and rapidly cooled to 5 ° C.

Since the water does not react below 5 ° C, the soy flour mixture is cooled to 5 ° C, which is the highest temperature at which the reaction does not occur, so that the soy flour mixture and the water do not immediately react when the water is added in the step of adding water. . Rapid cooling in this cooling step played a role of suppressing the generation of bacteria.

6. Gansu step

To the soy flour mixture cooled to 5 ° C., a liver aqueous solution in which 30 g of the liver water powder was dissolved in 1.2 L of water was added and stirred to uniformly mix with the soy flour mixture. At this time, since the temperature of 5 degrees C or less was maintained, the soy flour mixture liquid and the brine did not react yet.

7. Packing and sterilization step

The soybean flour mixture was added to seal the packaging container and then heated to 80 ℃ temperature for 30 minutes. Through this step, the inside of the packaging container was sterilized. At the same time, the curd and tofu mixture was reacted, and the tofu solidified in the shape of the packaging container was completed.

8. Recooling Step

The tofu solidified in the packaging container by reacting with the brine was cooled to 5 ° C. again, and the tofu was completed with an excellent soft taste.

Therefore, tofu production method of the present invention by using soy flour, can minimize the time required to call soybeans can greatly shorten the time to manufacture the soybean, fine grinding and soaking of soy flour through the first and second soaking step is possible It is possible to produce a soft and savory whole tofu without extracting the sebum, and has the advantage of producing a whole bean curd that minimizes the loss of soy protein by maintaining the proper temperature through the entire tofu manufacturing step.

As described above, the apparatus for manufacturing a tofu and the method of manufacturing the same according to the present invention can shorten the manufacturing time of the tofu and prevent the generation of waste water during tofu production, and also contain soy flour and bean curd. It is a very useful invention that can produce tofu with high quality and nutritious tofu, and increase the yield of tofu, and at the same time can be automatically packaged and stored for a long time.

Claims (9)

A stirring tank 10 called while mixing soy flour and water; Steam pressure cooker 20 for heating the soymilk stirred in the stirring tank 10; A boiler (30) for supplying steam to the steam pressure cooker (20); A cooling tank 40 for quenching the heated soymilk in the steam pressure cooker 20 and then mixing and stirring the cooled soymilk and the brine; Discharger 60 for discharging a predetermined amount of the soymilk cooled in the cooling tank 40 to the container 50; A packing machine 70 for automatically packing the container 50 containing the predetermined amount of soy milk; A sterilization tank (80) for heating the packaged container (50) to coagulate and sterilize soymilk; An auxiliary cooling tank (90) for quenching the packaged container (50) which has passed through the sterilization tank (80); A refrigerator (100) for cooling the cooling tank (40) and the auxiliary cooling tank (90); And front head manufacturing apparatus comprising a controller 110 for automatically controlling their operation sequentially. According to claim 1, wherein the stirring tank 10 is provided with a stirring blade 12 and a cutter blade 13 for driving at a low and high speed by the motor 11, the stirrer 10 is a bottled water and cold water, respectively The bottled water pipe 14 for supplying and the cold water pipe 15 are connected, and a supply pipe 16 for supplying soymilk into the steam pressure cooker 20 is connected to the lower portion of the stirrer 10, and a controller ( Front head manufacturing apparatus, characterized in that the automatic valve 17 is opened and closed by 110. According to claim 1, The steam pressure cooker 20 is connected to the boiler 30 is provided with a steam rod 21 for discharging the steam downward, the lower portion of the steam pressure cooker 20 soymilk into the cooling tank 40 Supply pipe 22 for supplying is connected, the supply pipe 22 is provided with an automatic valve 23 which is opened and closed by the controller 110, one side of the steam pressure cooker 20 is provided with an automatic valve 24 The front head manufacturing apparatus, characterized in that the pressure discharge pipe 25 is connected. 4. The cold water supply pipe (27) according to claim 3, wherein the steam pressure cooker (20) is equipped with an automatic valve (26) and is provided with a cold water supply pipe (27) for ejecting cold water into a heated pot to create a vacuum state. Front head manufacturing apparatus characterized in that the steam pipe 29 for supplying steam provided with an automatic valve 28 is connected. According to claim 1, wherein the discharger (60) is rotatably installed by the cylinder 61 is provided with a quantitative detection sensor 62 for detecting a state in which a fixed amount of soy milk is supplied into the container (50), the discharger ( The lower portion of one side of the 60) is provided with a transfer cylinder 63 for transferring the container 50 containing the quantitative soy milk to the packaging machine 70 side, the input cylinder 63 is an input detection for detecting the input state of the container 50 Sensor 64 is installed, the discharge head 60, the front head manufacturing apparatus, characterized in that the automatic valve 65 is opened and closed by the controller 110 is installed. According to claim 1, wherein the packaging machine 70 is a film supply roll 72 for supplying the film 71 to the upper portion of the transferred container 50, and the film 71 is airtight on the upper surface of the container 50 A fusion plate 73 for fusion and sealing, a cylinder 74 for elevating the fusion plate 73, a spring 75 coaled between the fusion plate 73 and the cylinder 74, and the fusion An apparatus for manufacturing a frontal head, comprising a cutter (76) for cutting the film (71) between the container (50) and the container (50), which is installed and packaged on the other side of the plate (73) and is transferred to the other side. According to claim 1, wherein the refrigerator (100) and the auxiliary cooling tank (90) is connected to the supply line (L1) and the discharge line (L2) for circulating the cooling water, the supply line (L1) is provided with a pump (P1) The outlet of the auxiliary cooling tank 90 and the inlet of the cooling tank 40 are connected to a supply line L3 provided with a pump P2 to supply the cooling water, and the outlet of the cooling tank 40 and the auxiliary cooling. The inlet of the tank 90 is connected to the return line (L4) for returning the cooling water through the heat exchanger 101, the cold water line (L5) for circulating the cold water to the boiler 30 to supply to the heat exchanger (101) Front head manufacturing apparatus characterized in that the connection. According to claim 1, The inlet of the refrigerator 100 and the outlet of the auxiliary cooling tank 90 is connected to a supply line (L10) for supplying the cooling water, the supply line (L10) is provided with a pump (P10), The outlet of the refrigerator 100 and the inlet of the auxiliary cooling tank 90 is connected to the return line (L11) for returning the cooling water through the heat exchanger (101), the heat exchanger (101) to the cooling tank (40) Cooling line (L12) for cooling while circulating the stored soy milk is connected to the front head manufacturing apparatus, characterized in that the cooling line (L12) is provided with an automatic valve (V) and a pump (P11). First soaking step of mixing the raw soybean powder pulverized without removing the soybeans at a rate of 10 liters of water into a stirrer and stirring at a low speed of 500 to 700 rpm for 5 to 7 minutes while maintaining a temperature of 3 to 7 ° C; A second soaking step of rapidly stirring the soybean powder called in the first soaking step at 1500 to 3000 rpm for 1 to 2 minutes while maintaining the temperature of 3 to 7 ° C .; In the second soaking step, the fine powder is transferred to a soy flour mixed with water to a heating tank, and then heating the soy flour mixture directly by adding steam at 100 ° C. for 7 to 15 minutes into the heating tank; A moxibustion step of allowing the heated soy flour mixture to stand for 1 to 3 minutes so that the temperature in the heating tank is uniform; A cooling step of transferring the high temperature soy flour mixture to a cooler and rapidly cooling to 5 ° C. after the moxibustion step; Adding a stirred solution to the cooled soy flour mixture, adding 30 g of a solution of the liver water powder in 1.2 liters of water, followed by stirring; Packing and sterilization step of sealing the soybean flour mixture is added to the packaging container and then heated to 70 ~ 90 ℃ temperature for 30 to 40 minutes; And Tofu manufacturing method comprising the re-cooling step of cooling the packaged tofu back to 5 ℃.