JP4284561B2 - Boiling device for defoaming Kure soup - Google Patents

Description

  In the present invention, when boiled koji juice is generally boiled, bubbles are generated, and the quality of tofu may deteriorate due to inclusion in the solution. For this purpose, the present invention relates to an apparatus for boiling kure juice that stabilizes the concentration of soy milk without adding an antifoaming agent when boiled koji soup and is sterilized to solve the problem in food hygiene.

Since soy milk is a health food, demand is growing recently. For this reason, there is a strong voice from consumers that it is better not to use additives as much as possible in terms of safety, hygiene, and the like, and consumers or consumer cooperatives are demanding no additives.
In the conventional boiling method, bubbles are blown out in the open type, and in order not to blow out, the work efficiency is low with a complicated structure and a small amount of capacity (see Patent Document 1).

  The biggest problem with processing kure soup at high temperature is how to completely remove the unpleasant odor of blue without how to burn kure, and without affecting the active ingredients in kure soup. Is it possible to give fragrance and deep richness? Furthermore, foaming occurs during boiling of the soup, and bubbles are often mixed with the product, so an antifoaming agent is often used. However, it is not preferred in terms of inclusion of additives.

In order to solve this problem, a solution has been studied by using a stirrer in a boiling kettle, but it does not provide a sufficient solution. In addition, in the present situation, there is still no satisfactory method for processing soy milk products that can provide sufficient flavor and deepness.
Therefore, the present condition is that an antifoaming agent is added.
Also, as a device for boiling the soup, a jacket or a steam injection device has been proposed, but there is still a problem with the generation of bubbles or the original taste of soybeans and the equalization of the temperature at high temperatures (patent) (Refer to documents 3, 4 and 5)

  In addition, a double hook with a jacket is used to equalize the temperature, but it takes time only by indirect heating of the jacket part, the workability is poor, and some products cannot be used for boiling for a long time. In particular, in the case of kure soup, indirect heating alone is inappropriate because it causes burns over a long period of time. (See Patent Document 6)

JP 2000-228970 A JP-A-11-89722 JP-A-5-268900 JP 58-19936668 JP 2001-054364 A JP-A-63-141557

Conventionally, when boiled soup is boiled in the production of soy milk and the like, many antifoaming agents (quality improving agents) and the like are used for foam generation. Therefore, it is difficult to bring out the original taste of soybeans.
In addition, a kettle that boiles the soup in the soymilk and camellia flower production apparatus has been proposed, but as mentioned above, the soymilk concentration is unstable and the unpleasant odor (blue odor) is still completely eliminated. In view of the fact that it was not able to be removed, and the fragrance and richness could not be satisfied, and generally, the okara camellia flower became a baggage for tofu production and was disposed of as industrial waste. The demand for camellia flowers is expected to grow. However, there is concern about the spoilage that is the original characteristic of camellia flowers, and there is a need to develop a device that is stable and has a long shelf life. Furthermore, an apparatus that does not generate bubbles during boiling is also expected.

  The present invention stabilizes the soymilk concentration and eliminates the generation of bubbles without adding the antifoaming agent normally used in boiling raw koji soup, so that both the soymilk and camellia flower products are completely unpleasant odor. It is an object of the present invention to provide a safe soymilk and cocoon flower manufacturing apparatus that is fragrant and rich.

  In order to boil kure soup without using antifoam, etc., the temperature should be raised to make it easier to separate the foam and kure, and air and unpleasant odor are discharged from the boiling kettle, and the pressure is set above the set temperature. Over time, the generated foam component is completely boiled and erased. This suggests a boiling device that can produce a safe and original soy milk that is safe and rich in soybeans.

  In the present invention, the raw koji soup is heated and heated after being directly contacted with superheated steam at 100 ° C. to 550 ° C. while performing stirring and suction operations in a heating boiling pot that can be heated indirectly and directly. Allow 1 to 20 minutes to age in stages. In particular, the raw koji soup is brought into direct contact with superheated steam at 100 ° C. to 550 ° C. in a sealed state in a double boiling kettle with a closed heating jacket, and an aging process is provided at the final stage. It is particularly important to perform stirring and suction operations. The final aging step is 75 ° C. to 130 ° C., and preferably about 1 to 10 minutes.

When it has been put into the double boiling kettle from the raw Kure soup inlet, it enters the jacket part from the steam pipe, indirectly heats it, and further directly heats through the launch pipe, and at the same time, rotates the stirrer and entrains the bubbles floating at the top. And boil the foam together. At the same time as stirring, the unpleasant odor inside the kettle is exhausted by the suction device. This makes it easier to separate the bubbles from the lime and the bubbles disappear.
Air and unpleasant odor are sufficiently discharged until the set temperature (85 ° C. to 98 ° C.) is reached, the suction device is stopped, the suction port is closed, and pressure is applied. Further, by sealing and applying pressure, the portion of the foam that has not been fully cooked is sufficiently heated and matured to form a stable and uniform boiled rice, and the heating steam and stirrer are stopped. Then, the Kure valve is opened and the boiled Kure is separated into soy milk and camellia flowers by a separator.
It becomes a safe and uniform boiled rice that has been heat-aged without the addition of antifoaming agent, and can obtain the soy milk and strawberry flowers that are the original of soybeans.

In the present invention, in a stable soybean milk bud flower production apparatus capable of defoaming, an agitator with a superheated steam spray pipe installed therein, a suction device additional heat double boiling kettle (with a jacket), and overheating at 100 ° C. to 550 ° C. This is an apparatus for producing soymilk and camellia flowers comprising a superheated steam generator for generating steam.
The agitator and suction device additional heat boiling kettle with the superheated steam injection pipe installed inside, the superheated steam injection pipe is installed at the bottom position, and the superheated steam generator for generating superheated steam at 100 ° C to 550 ° C is This is a device that allows low-pressure steam to pass through pipe-type piping and be converted to superheated steam at 100 ° C. to 550 ° C. from the outside by a heating device.
The high-temperature steam generator is a high-temperature heating from outside by passing low-pressure steam through a pipe, and generates high-temperature steam by an external heating device that makes the low-pressure steam into a steam at a predetermined temperature in the pipe .

In the present invention, in a stable soymilk and strawberry flower production apparatus with aroma and richness, an agitator suction device additional heat double boiling kettle (with a jacket) with a superheated steam injection pipe installed therein, and a temperature of 100 to 550 ° C. This is an apparatus for producing soymilk and camellia flowers comprising a superheated steam injection device for generating superheated steam.
The stirrer and suction device additional heat double boiling kettle (with jacket) with the superheated steam injection pipe installed inside is a heating boiling kettle for steam heating that can be heated from the outside, and is heated from 100 ° C to 550 ° C inside A superheated steam injection pipe capable of generating steam is installed at the bottom, and a superheated steam generator with a stirrer suction device that generates superheated steam at 100 ° C to 550 ° C is piped with low-pressure steam. It is an apparatus which can be made into superheated steam of 100 to 550 degreeC with a heating apparatus from the outside through the pipe.

Although it does not limit as pipe piping which lets low-pressure water vapor | steam pass, the thing of the shape of a snake pipe or a straight pipe is used. Further, the heating device can be performed by a commonly used combustion burner or by electric heating. In general, a combustion burner can be used.
In order to solve the above-described problems in the method for producing soymilk and camellia flowers, the present invention maintains the raw koji juice at an ultrahigh temperature of 100 ° C. to 550 ° C. for a predetermined time to remove unpleasant odors, and extracts the soy fiber component so Providing equipment for producing certain soy milk and long-lasting camellia flowers.

  In the method of processing raw kure soup according to the present invention, the kure soup is processed at a super high temperature of 100 ° C. to 550 ° C. for a predetermined time, but by appropriately selecting the degree of the high temperature and the holding time to the high temperature, The desired fragrance and richness can be imparted by moderately suppressing the burning of soybean fiber or the like.

  In the processing method of Kure according to the present invention, when superheated steam is employed as a heat source for maintaining Kure soup at an overtemperature of 100 ° C. to 550 ° C., since the sensible heat of the amount of heat of the superheated steam is slight, Only a part of the burning occurs. This part of scorching and contact treatment with high-temperature heating gives the soymilk and camellia flowers a pleasant aroma and gives them a rich taste and soymilk with long-lasting persimmon flowers.

  As shown in the apparatus diagram of FIG. 4, the boiling method is first boiling with low-temperature steam from the steam injection pipe installed inside the boiling kettle, then switching from the set temperature to superheated steam (high-temperature heat medium) until the set time and set temperature. By boiling and steaming and separating with a separator, soy milk and strawberry flowers with aroma and richness can be obtained.

The embodiment of the present invention will be specifically described. As shown in FIG. 2, a propeller type stirrer and a suction device are attached to the double boiling kettle (with jacket) having a diameter of 600 mm and a height of 600 mm from the top, In a sealed container with an upper lid, 50 kg of raw raw soup is put, and a 1-inch stainless steel pipe with a 500 mm diameter snake pipe is externally heated as shown in FIG. As shown in FIG. 4, a 1-inch circular pipe having a hole of 400 mm in diameter and 2 mm in the bottom is installed inside the kettle by superheated steam (550 ° C., 0.5 MPa) up to 550 ° C. through a 1-inch pipe. Heated with superheated steam from a superheated steam injection pipe, and in parallel, water vapor (120 ° C. 0.1 MPa) was put into the double boiling kettle jacket part to give a predetermined temperature of 98 After steamed cooked warmed for 2 minutes, and separated into soy milk and UNOHANA at separator.
Soy milk and strawberry boiled by the above method is uniform, you can get high quality soy milk and strawberry flowers with a stable and fragrant richness

With the above apparatus, 20 kg of soaked soybeans and 30 liters of water are blended and crushed by a grinder and fed into the double boiling kettle 2 from the raw brewing inlet 3 by a pump or pressure. When the set amount has been sent, boiling begins. Steam (heat medium) is directly heated from the pipe 6 to the raw soup from the steam spray pipe inside the double boiling kettle 2, and at the same time, steam (heat medium) enters the jacket section 13 of the double boiling kettle from the surroundings. Indirect heating.
At the same time, start low-speed stirring with a stirrer and start suction. When the set temperature reaches 98 ° C., the suction is stopped, the kettle is sealed, and the amount of steam supplied is reduced. Steamed for about 2 minutes, and separated into soy milk and camellia flowers with a squeezer (separator).

Put 50kg raw soup in a double boiling kettle (with jacket), heat superheated steam (550 ° C 0.5Mpa) from the superheated steam spray pipe installed inside the kettle, and in parallel, steam into the double boiling kettle jacket. (120 ° C 0.1 Mpa) is added and heated to 98 ° C.
In particular, when the raw soup is put into the double boiling kettle 2 from the raw soup inlet 3, it enters the jacket from the steam pipe 5 and is indirectly heated, and is heated directly through the launch pipe rather than 6, and at the same time, the stirrer 7 is turned on. Rotate, entrain the bubbles floating at the top and boil the kure and bubbles together. At the same time, the unpleasant odor is discharged from 10-1 by the suction device.

Air and unpleasant odor are sufficiently produced until the set temperature (85 ° C. to 98 ° C.) is reached, and then the open valve 10 and the suction port 10-1 are closed to apply pressure. Seal and heat the part of the foam that is not fully cooked by applying pressure to further ripen it into a stable and uniform boiled rice. Thereafter, the agitator 7 is stopped, the Kure outlet valve 4 is opened, and the boiled rice is separated into soy milk and okara by a separator. Delicious soy milk and cocoon blossoms of soybeans can be obtained with a safe and uniform boiled rice that has been heat-aged without the addition of an antifoaming agent.
"Comparative Example 1"

  As shown in FIG. 6, in a boiling pot (without a jacket and a stirrer) having a diameter of 600 mm and a height of 600 mm in a pot of 170 liters, 50 kg of raw raw soup is placed in an open container with an upper lid, and shown in FIG. A 1-inch stainless steel pipe made into a 500 mm diameter serpentine tube is heated by a heating device that heats low-pressure steam at a high temperature with an external heating burner by oil combustion, and 500 ° C superheated steam (550 ° C 0.5Mpa) is 1 inch. A 1-inch circular pipe with a diameter of 400 mm installed in the bottom of the kettle installed in the inside of the kettle through the pipe is heated to 98 ° C with superheated steam from a superheated steam injection pipe as shown in Fig. 4 to treat the soup stock. It was.

  Using the above apparatus, 20 kg of soaked soybeans and 30 liters of water are blended and crushed by a grinder, and the raw koji soup is fed into the boiling kettle 1 without a stirrer by a pump or pressure. When the set amount has been sent, boiling begins. Steam (heat medium) from the pipe 6 is heated directly from the steam spray pipe inside the boiling kettle 1 to the raw koji soup and reaches a set temperature of 98 ° C., the amount of superheated steam is reduced, and the mixture is aged for about 2 minutes. Using a squeezer (separator), it was separated into soy milk and camellia flowers.

Put 50kg raw soup in a boiling kettle, heat the superheated steam from the superheated steam spray pipe installed inside the kettle, and add steam (120 ℃ 0.1Mpa) to the boiling kettle and heat to 98 ℃. . Thereafter, the supply amount of superheated steam was reduced, and the mixture was aged for about 2 minutes and separated into soybean milk and camellia flowers with a squeezer (separator).
In this result, bubbles blow out from the kettle. In addition, it is cooked unevenly and an unpleasant odor remains. Soy milk and camellia flowers could not be made without using antifoam.

Boiling kettle (sealed, without jacket) Side view with agitator suction device Double boiling kettle (closed, with jacket) Side view with agitator suction device Double boiling kettle (switching between steam and superheated steam) Side view with agitator suction device Superheated steam injection section (A side view, B plan view) Superheated steam generator Boiling kettle (open type, no jacket) Side view without a stirrer

Explanation of symbols

1 Boil pot (sealed)
2 Double boiling kettle (sealed)
3 Raw Kure entrance 4 Kure exit 5 Water vapor (heat medium)
5-1 Steam inlet 6 High temperature steam (heat medium)
6-1 High-temperature steam inlet 7 Stirrer 8 Temperature sensor 9 Steam trap 10 Release valve 10-1 Suction port 10-2 Suction device switching 11 Superheated steam generator 12 Burner mounting port 13 Double boiling kettle jacket part 14 Boiling kettle (open formula)

Claims (2)

  It has a sealed openable lid that can be depressurized and pressurized, and a boiling closed kettle with a heating jacket equipped with a stirrer and suction device for making the liquid temperature uniform and reducing bubbles in the liquid, and the steam inside the boiling kettle Injecting superheated steam from the injection tube to directly heat the soup, and simultaneously injecting steam into the jacket, it can also be heated indirectly, and can be heated to 550 ° C to generate the superheated steam used for direct heating. A boiling device for defoaming koji juice, which is equipped with a simple heating device. 2. The boiling apparatus for boiled soup for defoaming according to claim 1, wherein the high-temperature steam generator is steamed at a predetermined temperature in the pipe by passing the steam through the pipe and heating it at a high temperature from the outside.

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