WO2001093697A1 - Process for producing soybean milk, process for producing tofu and apparatus for producing tofu - Google Patents

Process for producing soybean milk, process for producing tofu and apparatus for producing tofu Download PDF

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Publication number
WO2001093697A1
WO2001093697A1 PCT/JP2001/004772 JP0104772W WO0193697A1 WO 2001093697 A1 WO2001093697 A1 WO 2001093697A1 JP 0104772 W JP0104772 W JP 0104772W WO 0193697 A1 WO0193697 A1 WO 0193697A1
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Prior art keywords
soybean
producing
soybean powder
boiling
tofu
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PCT/JP2001/004772
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French (fr)
Japanese (ja)
Inventor
Hiroaki Kanazawa
Shujiro Shiraiwa
Original Assignee
Hiroaki Kanazawa
Shujiro Shiraiwa
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Application filed by Hiroaki Kanazawa, Shujiro Shiraiwa filed Critical Hiroaki Kanazawa
Priority to AU2001262703A priority Critical patent/AU2001262703A1/en
Publication of WO2001093697A1 publication Critical patent/WO2001093697A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/40—Pulse curds
    • A23L11/45—Soy bean curds, e.g. tofu
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks

Definitions

  • the present invention relates to a method for producing soymilk, a method for producing tofu, and an apparatus for producing tofu.
  • soybeans are washed, immersed in water, crushed, boiled, and filtered over approximately 13 hours.
  • the tofu is manufactured by cooling.
  • the present invention eliminates the generation of soybeans during the production of soymilk and tofu, and enables the entire amount of soybeans to be used to be soymilk and tofu.It is economical and eliminates the generation of industrial waste, and An object of the present invention is to provide a method for producing soymilk, a method for producing tofu, and an apparatus for producing tofu, which have a texture similar to that of conventional soymilk and tofu, and have an increased body and dietary fiber of soybean.
  • the present invention provides a soybean powder manufacturing process for removing soybean hulls and manufacturing soybean powder crushed to 50 microns or less, and a soybean manufactured by this soybean powder manufacturing process.
  • Kure juice that is made by mixing powder and water with a stirrer The soymilk production method comprises a production process, and a boiling process in which the wusu juice produced in the kusui production process is boiled in a pressure boiling kettle into soymilk so as to dissolve the fiber contained therein. ing.
  • the present invention provides a soybean powder production process for producing soybean powder obtained by removing soybean hulls and pulverizing the soybean powder to 50 microns or less, and mixing the soybean powder produced in this soybean powder production process with water with a stirrer. And a boiling step of boiling the gou juice produced in the gou juice producing step into a soy milk by boiling it in a pressure boiling kettle so as to dissolve the fiber contained in the gou juice.
  • the soymilk produced in this boiling step is cooled to a predetermined temperature, and then the two solids are mixed and solidified to form a tofu production method.
  • the present invention relates to a stirrer for mixing soybean powder and water, and a pressure for boiling the kusu mixed with the stirrer while applying pressure so as to dissolve the fiber contained in the kusu.
  • the tofu manufacturing device is composed of a boiling pot and a compression molding machine that cools the soymilk formed by boiling in the pressure boiling pot to a predetermined temperature and compression-molds the soymilk.
  • FIG. 2 is an explanatory diagram of the manufacturing apparatus according to the first embodiment of the present invention.
  • FIG. 3 is a process diagram of a soybean powder manufacturing process according to the first embodiment of the present invention.
  • FIG. 5 is an explanatory view of a pressure boiling pot according to the first embodiment of the present invention.
  • FIG. 6 is a sectional view taken along line 6-6 in FIG.
  • FIG. 7 is an explanatory diagram of a solidification molding machine according to the first embodiment of the present invention.
  • FIG. 8 is a process chart of a second embodiment of the present invention.
  • FIG. 9 is an explanatory view of a molding step according to the second embodiment of the present invention.
  • FIG. 10 is a process drawing of a third embodiment of the present invention.
  • FIG. 11 is an explanatory view of a molding step according to a third embodiment of the present invention.
  • 1 removes soybean hulls to produce soybean powder 2 ground to 50 microns or less, preferably around 10 microns.
  • this soybean powder manufacturing process 1 is, as shown in FIG. 3, a polishing process 3 for polishing the selected soybeans, a dehulling process 4 for peeling, and a water content of 5 to 6%. It is manufactured through a drying step 5 for drying, a pulverizing step 6 for pulverizing to 50 microns or less, preferably about 10 microns.
  • soybean powder manufacturing process in which soybean powder 2 and water 8 etc. produced in the soybean powder producing process 1 are mixed with a stirrer 9 as shown in FIG.
  • soy powder 2 was ⁇ kg of water 8 to about 6.8 liters, and 4.2 g of salt 26, 4.2 g of stabilizer 27, 5.
  • kure juice 10 produced in the kure juice production step 7 to a pressure boiling kettle 12 as shown in FIG. 5 in order to dissolve the fiber contained in the kure juice ⁇ . 0 0 or more, preferably ⁇ 20 ⁇ 5 to ⁇ 0 minutes for about 5 minutes while stirring to boil into soy milk 13.Whose boiled in this boiling step 1 1 10 Filtration during transfer To remove impurities.
  • the pressure boiling pot 12 has a pressure boiling pot main body 12 A and an opening / closing valve 1 2 B for supplying kure juice 10 into the pressure boiling pot main body 12 A. And a filtration net 12 C provided with a soup supply pipe 2 D, and the pressure boiling kettle body 1 2
  • On-off valve 12 for supplying steam so as to be able to boil while stirring the soup 10 in A 12 E and a plurality of injection directions different, in the embodiment of the present invention three injection nozzles 12 F, 12 F , 12 F, a steam supply pipe 12 G, a pressure evacuation valve 12 H that discharges to the outside when the pressure in the pressure boiling kettle body 12 A exceeds a set value, and a pressure boiling kettle body 1 described above.
  • An on-off valve 1 2 I for discharging soy milk 13 produced by boiling while stirring in A 1 2 I and a pump 1 2 J interposed with a soy milk discharge pipe 1 2 K, and the main body of the pressure boiling kettle ⁇ ⁇ Consisting of 12 L of pressure gauge mounted on top of 2 A You.
  • the coagulation molding machine 15 used is provided with a cotton tofu mold 20 and a silk tofu mold 2 ⁇ , and a pressing device 22 using a cylinder.
  • the post-treatment step 23 is a post-treatment step of cutting the tofu molded in the molding step # 4 into a predetermined size and cooling the same, and the post-treatment step 23 is performed in the same manner as in the related art.
  • FIGS. 8 to 11 different embodiments of the present invention shown in FIGS. 8 to 11 will be described.
  • the same components as those in the first embodiment of the present invention are denoted by the same reference numerals, and redundant description is omitted.
  • the main difference from the first embodiment of the present invention is that Since the molding step ⁇ 4A for storing the ragged tofu 25 in the container is performed, the ragged tofu 25 may be produced using such a molding step 14A.
  • the main difference from the second embodiment of the present invention is that a molding process conventionally performed in general is performed.
  • a molding process conventionally performed in general is performed.
  • the same operation and effect as those of the above-described second embodiment of the present invention can be obtained.
  • INDUSTRIAL APPLICABILITY As is clear from the above description, the method for producing soymilk of the present invention can produce soymilk and tofu without generating okara as in the prior art. It does not require treatment as industrial waste and can produce soy milk and tofu at low cost.
  • soybeans can be used economically, and soymilk and tofu can be made about 30% more than before, and the resulting soymilk And tofu can increase body and dietary fiber. Furthermore, the soybean powder crushed to 50 microns or less is boiled in a pressure boiling kettle so that the fiber contained in the soup can be dissolved, so that a texture similar to that of conventional soymilk or tofu can be obtained.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

A process for producing soybean milk and a process for producing tofu whereby the whole soybeans employed can be converted into soybean milk or tofu without forming any okara (bean curd less), thus enabling economical production without forming any industrial waste, and soybean milk or tofu having an improved soybean flavor and an elevated dietary fiber content, compared with conventional products, can be obtained; and an apparatus for producing tofu. This process involves the step of preparing a soybean powder wherein soybeans are husked and milled to give a size of 50 νm or less; the step of preparing go by mixing the soybean powder obtained in the above step and water in an agitator; and the boiling step wherein the go prepared in the above step is boiled in a pressure cooker so as to dissolve fibrous matters contained in the go, thereby giving soybean milk.

Description

明細書 豆乳の製造方法、 豆腐の製造方法および豆腐の製造装置 背景技術 本発明は豆乳の製造方法、 豆腐の製造方法および豆腐の製造装置に関する。 従来、 豆乳や豆腐を製造する場合、 大豆を洗浄 ·水に浸漬 ·磨砕 ·煮沸 ·濾過 をほぼ 1 3時間程かけて行ない、 二ガリを入れて成型器に入れて凝固成型し、 裁 断、 冷却して豆腐を製造している。  TECHNICAL FIELD The present invention relates to a method for producing soymilk, a method for producing tofu, and an apparatus for producing tofu. Conventionally, when manufacturing soy milk or tofu, soybeans are washed, immersed in water, crushed, boiled, and filtered over approximately 13 hours. The tofu is manufactured by cooling.
従来の豆乳や豆腐を製造する方法では、 濾過を行なう時に使用大豆の約 3 0パ 一セントのオカラが発生し、 該才カラを産業廃棄物として処理しなければならな いため、 コスト高になるとともに、 使用大豆の約 3 0パーセントがオカラになり 無駄に廃棄されるため不経済であるという欠点があつた。  In the conventional method of producing soy milk and tofu, about 30% of soybeans used in filtration are generated as okara during filtration, and the waste must be treated as industrial waste, which increases costs. At the same time, about 30% of the soybeans used became okara and wasted wastefully, which was uneconomical.
本発明は以上のような従来の欠点に鑑み、 豆乳や豆腐の製造時にオカラの発生 をなくして、 使用する大豆の全量を豆乳や豆腐にできる、 経済的で産業廃棄物の 発生をなくし、 かつ従来の豆乳や豆腐と同様な食感が得られるとともに、 従来よ リ大豆のコクと食物繊維が増大した豆乳の製造方法、 豆腐の製造方法および豆腐 の製造装置を提供することを目的としている。  In view of the above-mentioned conventional disadvantages, the present invention eliminates the generation of soybeans during the production of soymilk and tofu, and enables the entire amount of soybeans to be used to be soymilk and tofu.It is economical and eliminates the generation of industrial waste, and An object of the present invention is to provide a method for producing soymilk, a method for producing tofu, and an apparatus for producing tofu, which have a texture similar to that of conventional soymilk and tofu, and have an increased body and dietary fiber of soybean.
本発明の前記ならびにそのほかの目的と新規な特徴は次の説明を添付図面と照 らし合わせて読むと、 よリ完全に明らかになるであろう。  The above and other objects and novel features of the present invention will become more fully apparent from the following description when read in conjunction with the accompanying drawings.
ただし、 図面はもっぱら解説のためのものであって、 本発明の技術的範囲を限 定するものではない。 発明の開示 上記目的を達成するために、 本発明は大豆の皮を除去して 5 0ミクロン以下に 粉砕した大豆パウダーを製造する大豆パウダー製造工程と、 この大豆パウダー製 造工程で製造された大豆パウダーと水とを撹拌機で混合して呉汁を製造する呉汁 製造工程と、 この呉汁製造工程で製造された呉汁を該呉汁に含まれている繊維質 を溶解できるように圧力煮沸釜で煮沸して豆乳にする煮沸工程とで豆乳の製造方 法を構成している。 However, the drawings are merely for explanation and do not limit the technical scope of the present invention. DISCLOSURE OF THE INVENTION In order to achieve the above object, the present invention provides a soybean powder manufacturing process for removing soybean hulls and manufacturing soybean powder crushed to 50 microns or less, and a soybean manufactured by this soybean powder manufacturing process. Kure juice that is made by mixing powder and water with a stirrer The soymilk production method comprises a production process, and a boiling process in which the wusu juice produced in the kusui production process is boiled in a pressure boiling kettle into soymilk so as to dissolve the fiber contained therein. ing.
また、 本発明は大豆の皮を除去して 5 0ミクロン以下に粉砕した大豆パウダー を製造する大豆パウダー製造工程と、 この大豆パウダー製造工程で製造された大 豆パウダーと水とを撹拌機で混合して呉汁を製造する呉汁製造工程と、 この呉汁 製造工程で製造された呉汁を該呉汁に含まれている繊維質を溶解できるように圧 力煮沸釜で煮沸して豆乳にする煮沸工程と、 この煮沸工程で製造された豆乳を所 定温度に冷やした後、 二ガリを混合して凝固させる凝固工程とで豆腐の製造方法 を構成している。  Further, the present invention provides a soybean powder production process for producing soybean powder obtained by removing soybean hulls and pulverizing the soybean powder to 50 microns or less, and mixing the soybean powder produced in this soybean powder production process with water with a stirrer. And a boiling step of boiling the gou juice produced in the gou juice producing step into a soy milk by boiling it in a pressure boiling kettle so as to dissolve the fiber contained in the gou juice. The soymilk produced in this boiling step is cooled to a predetermined temperature, and then the two solids are mixed and solidified to form a tofu production method.
さらに、 本発明は大豆パウダーと水とを混合する撹拌機と、 この撹拌機で混合 した呉汁を該呉汁に含まれている繊維質を溶解できるように圧力を加えて授拌し ながら煮沸する圧力煮沸釜と、 この圧力煮沸釜で煮沸して形成した豆乳を所定温 度に冷やして圧縮成型する圧縮成型器とで豆腐の製造装置を搆成している。 図面の簡単な説明 第 1図は、 本発明の第 1の実施の形態の製造工程図。  Further, the present invention relates to a stirrer for mixing soybean powder and water, and a pressure for boiling the kusu mixed with the stirrer while applying pressure so as to dissolve the fiber contained in the kusu. The tofu manufacturing device is composed of a boiling pot and a compression molding machine that cools the soymilk formed by boiling in the pressure boiling pot to a predetermined temperature and compression-molds the soymilk. BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a manufacturing process diagram of a first embodiment of the present invention.
第 2図は、 本発明の第 1の実施の形態の製造装置の説明図。 FIG. 2 is an explanatory diagram of the manufacturing apparatus according to the first embodiment of the present invention.
第 3図は、 本発明の第 1の実施の形態の大豆パウダー製造工程の工程図 第 4図は、 本発明の第 1の実施の形態の撹拌機の説明図。 FIG. 3 is a process diagram of a soybean powder manufacturing process according to the first embodiment of the present invention. FIG.
第 5図は、 本発明の第 1の実施の形態の圧力煮沸釜の説明図。 FIG. 5 is an explanatory view of a pressure boiling pot according to the first embodiment of the present invention.
第 6図は、 第 5図の 6— 6線に沿う断面図。 FIG. 6 is a sectional view taken along line 6-6 in FIG.
第 7図は、 本発明の第 1の実施の形態の凝固成型機の説明図。 FIG. 7 is an explanatory diagram of a solidification molding machine according to the first embodiment of the present invention.
第 8図は、 本発明の第 2の実施の形態の工程図。 FIG. 8 is a process chart of a second embodiment of the present invention.
第 9図は、 本発明の第 2の実施の形態の成型工程の説明図。 FIG. 9 is an explanatory view of a molding step according to the second embodiment of the present invention.
第 1 0図は、 本発明の第 3の実施の形態の工程図。 FIG. 10 is a process drawing of a third embodiment of the present invention.
第 1 1図は、 本発明の第 3の実施の形態の成型工程の説明図。 発明を実施するための最良の形態 以下、 図面に示す実施の形態にょリ、 本発明を詳細に説明する。 FIG. 11 is an explanatory view of a molding step according to a third embodiment of the present invention. BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail with reference to embodiments shown in the drawings.
第 1図ないし第 7図に示す本発明の第 1の実施の形態において、 1は大豆の皮 を除去して 5 0ミクロン以下、 好ましくは 1 0ミクロン前後に粉砕した大豆バウ ダー 2を製造する大豆パウダー製造工程で、 この大豆パウダー製造工程 1は第 3 図に示すように、 選別された大豆を研磨する研磨工程 3、 皮剥を行なう脱皮工程 4、 含水率が 5〜6パーセントになるように乾燥させる乾燥工程 5、 5 0ミクロ ン以下、 好ましくは 1 0ミクロン前後に粉砕する粉砕工程 6を経て製造される。  In the first embodiment of the present invention shown in FIG. 1 to FIG. 7, 1 removes soybean hulls to produce soybean powder 2 ground to 50 microns or less, preferably around 10 microns. In the soybean powder manufacturing process, this soybean powder manufacturing process 1 is, as shown in FIG. 3, a polishing process 3 for polishing the selected soybeans, a dehulling process 4 for peeling, and a water content of 5 to 6%. It is manufactured through a drying step 5 for drying, a pulverizing step 6 for pulverizing to 50 microns or less, preferably about 10 microns.
7は前記大豆パウダー製造工程 1で製造された大豆パウダー 2と水 8等とを、 第 4図に示すように撹拌機 9で混合して呉汁〗 0を製造する呉汁製造工程で、 こ の呉汁製造工程 7では大豆パウダー 2が〗 k gに対して水 8を約 6. 8リツ トル、 その他に 4. 2 gの食塩 2 6、 4. 2 gの安定剤 2 7、 5. O gの消泡剤 2 8を 撹拌機 9に投入して 1 0〜1 5分間程、 撹拌して混合させる。  7, a soybean powder manufacturing process in which soybean powder 2 and water 8 etc. produced in the soybean powder producing process 1 are mixed with a stirrer 9 as shown in FIG. In manufacturing process 7, soy powder 2 was〗 kg of water 8 to about 6.8 liters, and 4.2 g of salt 26, 4.2 g of stabilizer 27, 5. Add foaming agent 28 to stirrer 9 and stir and mix for about 10 to 15 minutes.
1 1は前記呉汁製造工程 7で製造された呉汁 1 0を、 該呉汁〗◦に含まれてい る繊維質を溶解するために第 5図に示すように圧力煮沸釜 1 2へ供給して 1 0 0 '以上、 好ましくは〗 2 0 ·で 5〜〗 0分間程、 攪拌しながら煮沸して豆乳 1 3にする煮沸工程で、 この煮沸工程 1 1で煮沸する呉汁 1 0は移送中にろ過して 不純物を除去する。  11 is to supply the kure juice 10 produced in the kure juice production step 7 to a pressure boiling kettle 12 as shown in FIG. 5 in order to dissolve the fiber contained in the kure juice〗. 0 0 or more, preferably〗 20 · 5 to〗 0 minutes for about 5 minutes while stirring to boil into soy milk 13.Whose boiled in this boiling step 1 1 10 Filtration during transfer To remove impurities.
なお、 前記圧力煮沸釜 1 2は第 5図および第 6図に示すように圧力煮沸釜本体 1 2 Aと、 この圧力煮沸釜本体 1 2 A内へ呉汁 1 0を供給する開閉弁 1 2 Bおよ びろ過ネット 1 2 Cが設けられた呉汁供給管〗 2 Dと、 前記圧力煮沸釜本体 1 2 As shown in FIGS. 5 and 6, the pressure boiling pot 12 has a pressure boiling pot main body 12 A and an opening / closing valve 1 2 B for supplying kure juice 10 into the pressure boiling pot main body 12 A. And a filtration net 12 C provided with a soup supply pipe 2 D, and the pressure boiling kettle body 1 2
A内の呉汁 1 0を攪拌しながら煮沸できるようにスチームを供給する開閉弁 1 2 Eおよび噴射方向が異なる複数個、 本発明の実施の形態では 3個の噴射ノズル 1 2 F、 1 2 F、 1 2 Fを備えるスチーム供給管 1 2 Gと、 前記圧力煮沸釜本体 1 2 A内の圧力が設定値以上になると外部に排出する減圧排気バルブ 1 2 Hと、 前 記圧力煮沸釜本体 1 2 A内で授拌しながら煮沸されて製造された豆乳 1 3を外部 へ排出する開閉弁 1 2 Iおよびポンプ 1 2 Jが介装された豆乳排出管 1 2 Kと、 前記圧力煮沸釜本体〗 2 Aの上部に取付けられた圧力計 1 2 Lとで構成されてい る。 On-off valve 12 for supplying steam so as to be able to boil while stirring the soup 10 in A 12 E and a plurality of injection directions different, in the embodiment of the present invention three injection nozzles 12 F, 12 F , 12 F, a steam supply pipe 12 G, a pressure evacuation valve 12 H that discharges to the outside when the pressure in the pressure boiling kettle body 12 A exceeds a set value, and a pressure boiling kettle body 1 described above. 2 An on-off valve 1 2 I for discharging soy milk 13 produced by boiling while stirring in A 1 2 I and a pump 1 2 J interposed with a soy milk discharge pipe 1 2 K, and the main body of the pressure boiling kettle圧 力 Consisting of 12 L of pressure gauge mounted on top of 2 A You.
1 4は前記煮沸工程 1 1で製造された豆乳 1 3を前記圧力煮沸釜 1 2の豆乳排 出管 1 2 Kより供給され、 例えば 6 2°C〜8 5 °Cに第 6図に示す凝固成型機 1 5 の冷却装置〗 6で冷やした後、 定量タンク 1 7、 〗 7で二ガリ 1 8を混合して圧 縮成型器 1 9で成型する成型工程で、 この成型工程 1 4で使用する凝固成型機 1 5には木綿豆腐の型 2 0や絹豆腐の型 2〗 と、 シリンダーを用いた押し圧装置 2 2とが設けられている。  14 is supplied with the soy milk 13 produced in the boiling step 11 from the soy milk discharge pipe 12 K of the pressure boiling pot 12, for example, at 62 ° C. to 85 ° C. as shown in FIG. After being cooled by the cooling device〗 6 of the coagulation molding machine 15, the two tanks 18 are mixed in the fixed amount tanks 17 and〗 7, and the mixture is molded by the compression molding machine 19. The coagulation molding machine 15 used is provided with a cotton tofu mold 20 and a silk tofu mold 2 型, and a pressing device 22 using a cylinder.
2 3は前記成型工程〗 4で成型された豆腐を所定の大きさに裁断して、 冷却す る後処理工程で、 この後処理工程 2 3は従来と同様に行なう。  23 is a post-treatment step of cutting the tofu molded in the molding step # 4 into a predetermined size and cooling the same, and the post-treatment step 23 is performed in the same manner as in the related art.
他の実施例 次に、第 8図ないし第 1 1図に示す本発明の異なる実施の形態につき説明する。 なお、 これらの本発明の異なる実施の形態の説明に当って、 前記本発明の第 1の 実施の形態と同一構成部分には同一符号を付して重複する説明を省略する。 Other Embodiments Next, different embodiments of the present invention shown in FIGS. 8 to 11 will be described. In the description of the different embodiments of the present invention, the same components as those in the first embodiment of the present invention are denoted by the same reference numerals, and redundant description is omitted.
第 8図および第 9図に示す本発明の第 2の実施の形態において、 前記本発明の 第 1の実施の形態と主に異なる点は、 圧縮成型器を用いることなく、 ザルゃ容器 2 4に収納しておぼろ豆腐 2 5を製造する成型工程〗 4 Aを行なった点で、 この ような成型工程 1 4 Aを用いておぼろ豆腐 2 5を製造してもよい。  In the second embodiment of the present invention shown in FIG. 8 and FIG. 9, the main difference from the first embodiment of the present invention is that Since the molding step〗 4A for storing the ragged tofu 25 in the container is performed, the ragged tofu 25 may be produced using such a molding step 14A.
第 1 0図および第〗 1図に示す本発明の第 3の実施の形態において、 前記本発 明の第〗の実施の形態と主に異なる点は、 従来から一般に行なわれている成型ェ 程 1 4 Bを用いた点で、 このような成型工程 1 4 Bを用いて豆腐を製造しても、 前記本発明の第〗の実施の形態と同様な作用効果が得られる。 産業上の利用分野 以上の説明から明らかなように、 本発明の豆乳の製造方法は、 従来のようにォ カラを発生させることなく、 豆乳や豆腐を製造することができるので、 オカラを 産業廃棄物としての処理が不用で、 安価に豆乳や豆腐を製造することができる。 また、 大豆パウダーの全量を豆乳や豆腐にすることができるので、 経済的に大豆 を使用することができるとともに、 豆乳や豆腐を従来に比べて 3 0パーセント程 多く作ることができ、 できた豆乳や豆腐にはコクゃ食物繊維を増大させることが できる。 さらに、 5 0ミクロン以下に粉砕した大豆パウダーを呉汁に含まれてい る繊維質を溶解できるように圧力煮沸釜で煮沸するので、 従来の豆乳や豆腐と同 様な食感を得ることができる。 In the third embodiment of the present invention shown in FIG. 10 and FIG. 1, the main difference from the second embodiment of the present invention is that a molding process conventionally performed in general is performed. In terms of using 14B, even if tofu is manufactured using such a molding step 14B, the same operation and effect as those of the above-described second embodiment of the present invention can be obtained. INDUSTRIAL APPLICABILITY As is clear from the above description, the method for producing soymilk of the present invention can produce soymilk and tofu without generating okara as in the prior art. It does not require treatment as industrial waste and can produce soy milk and tofu at low cost. In addition, since the entire amount of soybean powder can be made into soymilk or tofu, soybeans can be used economically, and soymilk and tofu can be made about 30% more than before, and the resulting soymilk And tofu can increase body and dietary fiber. Furthermore, the soybean powder crushed to 50 microns or less is boiled in a pressure boiling kettle so that the fiber contained in the soup can be dissolved, so that a texture similar to that of conventional soymilk or tofu can be obtained.

Claims

請求の範囲 The scope of the claims
1 . 大豆の皮を除去して 5 0ミクロン以下に粉砕した大豆パウダーを製造する大 豆パウダー製造工程と、 この大豆パウダー製造工程で製造された大豆パウダーと 水とを撹拌機で混合して呉汁を製造する呉汁製造工程と、 この呉汁製造工程で製 造された呉汁を該呉汁に含まれている繊維質を溶解できるように圧力煮沸釜で攪 拌しながら煮沸して豆乳にする煮沸工程とを含むことを特徴とする豆乳の製造方 法。 1. A soybean powder manufacturing process in which soybean hulls are removed to produce soybean powder crushed to 50 microns or less, and soybean powder manufactured in the soybean powder manufacturing process and water are mixed with a stirrer to make a soup. And a boiling step of boiling the soybean milk into soybean milk while stirring it in a pressure boiling kettle so as to dissolve the fiber contained in the soybean juice. A method for producing soy milk, comprising:
2. 大豆の皮を除去して 5 0ミクロン以下に粉砕した大豆パゥダーを製造する大 豆パウダー製造工程と、 この大豆パウダー製造工程で製造された大豆パウダーと 水とを撹拌機で混合して呉汁を製造する呉汁製造工程と、 この呉汁製造工程で製 造された呉汁を該呉汁に含まれている繊維質を溶解できるように圧力煮沸釜で煮 沸して豆乳にする煮沸工程と、 この煮沸工程で製造された豆乳を所定温度に冷や した後、 ニガリを混合して凝固させる凝固工程とを含むことを特徴とする豆腐の 製造方法。  2. A soybean powder manufacturing process in which soybean hulls are removed to produce soybean powder crushed to 50 microns or less, and soybean powder manufactured in this soybean powder manufacturing process and water are mixed with a stirrer to form a soup. A boiled juice producing step of producing a soybean milk, a boiled step of boiling the soybean milk produced in this gojiru juice in a pressure boiling kettle so as to dissolve the fiber contained in the souped milk, and a boiling step. A method of cooling the soymilk produced in the step to a predetermined temperature, and then mixing and coagulating bittern to coagulate.
3. 大豆の皮を除去して 5 0ミクロン以下に粉砕した大豆パウダーを製造する大 豆パウダー製造工程と、 この大豆パウダー製造工程で製造された大豆パウダーと 水とを撹拌機で混合して呉汁を製造する呉汁製造工程と、 この呉汁製造工程で製 造された呉汁を該呉汁に含まれている繊維質を溶解できるように圧力煮沸釜で煮 沸して豆乳にする煮沸工程と、 この煮沸工程で製造された豆乳を所定温度に冷や した後、 二ガリを混合して圧縮成型器で成型する成型工程とを含むことを特徴と する豆腐の製造方法。  3. A soybean powder manufacturing process in which soybean hulls are removed to produce soybean powder crushed to 50 microns or less, and soybean powder manufactured in the soybean powder manufacturing process and water are mixed with a stirrer to form a soup. A boiled juice producing step of producing a soybean milk, a boiled step of boiling the soybean milk produced in this gojiru juice in a pressure boiling kettle so as to dissolve the fiber contained in the souped milk, and a boiling step. A step of cooling the soymilk produced in the step to a predetermined temperature, mixing two gullies, and molding the mixture with a compression molding machine.
4. 大豆パウダーと水とを混合する撹拌機と、この撹拌機で混合した呉汁を該呉 汁に含まれている繊維質を溶解できるように圧力を加えて授拌しながら煮沸する 圧力煮沸釜と、 この圧力煮沸釜で煮沸して形成した豆乳を所定温度に冷やして圧 縮成型する圧縮成型器とからなることを特徴とする豆腐の製造装置。  4. A stirrer that mixes soybean powder and water, and a pressure boiling kettle that boiles the kusu mixed with this stirrer while applying pressure so as to dissolve the fiber contained in the kusu and stirring. And a compression molding machine for cooling the soymilk formed by boiling in the pressure boiling kettle to a predetermined temperature and compressing and molding the same.
PCT/JP2001/004772 2000-06-07 2001-06-06 Process for producing soybean milk, process for producing tofu and apparatus for producing tofu WO2001093697A1 (en)

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