JP4860658B2 - Soy milk production equipment - Google Patents

Description

The present invention relates to a manufacturing apparatus of soy milk.

Conventionally, what was described in patent document 1 is known as an example of a soymilk manufacturing apparatus. This is provided with a continuous boiling means in which a plurality of boiling cans arranged with a steam jetting part are arranged, and raw koji made by grinding soaked soybeans soaked in water is continuous over each boiling can. While being circulated, it is gradually heated and boiled with steam, and the soy milk separated from okara is obtained by, for example, squeezing the boiled soup produced in this way. This is particularly useful when producing a large amount of soy milk.
Japanese Patent Laid-Open No. 2000-125797

On the other hand, in this industry, we are trying to make high-quality soy milk, for example, soy milk with good taste and good aroma. It has been proposed to be kept at the boiling temperature and to be laid, that is, to be aged, and has been practiced in part. However, in the case of such boiled rice, it is necessary to stop the ripening before that because there is a risk of becoming a muddy state with heat denaturation of the protein relatively early, and as a result, the effect of aging is sufficient The actual situation was not drawn out.
The present invention has been completed based on the above-described circumstances, and an object of the present invention is to obtain a better quality soy milk by fully exhibiting the aging function.

The apparatus for producing soymilk of the present invention comprises a boiling means for producing boiled simmered boiled raw koji made by grinding soaked soybeans soaked in water, and a boiled sushi produced and connected to the subsequent stage of this boiling means. Is a cooling means for cooling to a temperature lower than the temperature at the time of boiling , and the cooling means has a structure in which the inner pipe is inserted into the outer pipe, and either the inner pipe or the outer pipe Boiled cucumber produced by the boiling means, cooling water is circulated in the opposite direction to the other to cool the boiled cues by heat exchange, and the cooling means has a flow rate of the cooling water. The cooling water flow rate adjustment unit, a temperature sensor that detects the temperature of the outlet side of the boiled rice, and the cooling water flow rate adjustment based on a comparison between a temperature detected by the temperature sensor and a predetermined set temperature to that the drive control unit is provided for controlling the driving parts, A ripening means connected to the subsequent stage of the cooling means and holding the cooled boiled cucumber at a predetermined temperature while making the temperature distribution uniform by stirring, and a separating means for separating the soy milk from the boiled cucumber after the aging is provided. It has the characteristics in the place.

The other soymilk manufacturing apparatus is a cooling means for cooling the boiled cucumber produced by boiling raw soup made by grinding the soaked soybean soaked in water to a temperature lower than the temperature at the time of boiling , The cooling means has a structure in which the inner conduit is inserted into the outer conduit, and the boiled water is circulated in the opposite direction to either the inner conduit or the outer conduit, and the cooling water is circulated in the opposite direction. The cooling means is for cooling the boiling water, and the cooling means includes a cooling water flow rate adjusting unit capable of adjusting the flow rate of the cooling water, and a temperature sensor for detecting the temperature on the outlet side of the boiling water. A drive control unit for controlling the driving of the cooling water flow rate adjusting unit based on a comparison between a temperature detected by the temperature sensor and a predetermined set temperature, and connected to a subsequent stage of the cooling unit The temperature distribution is made uniform by stirring the cooled boiled rice cake. Having characterized in that the aging means for holding a predetermined temperature, and separating means for separating the soy milk from Wu boiled after the aging, it is provided.

  According to said structure, the boiled cucumber produced | generated by boiling raw kure is cooled to temperature lower than the temperature at the time of boiling, and it is turned to aging in the state by which temperature was lowered | hung. Since ripening is performed once the temperature is lowered from the completion of boiling, it is possible to avoid heat denaturation of the protein at an early stage and take a long ripening time. It was confirmed that the soy milk obtained by this was delicious and particularly sweet, and the separated okara was smooth, that is, the water content was reduced, so that the yield of soy milk was improved accordingly. Moreover, although the suitable aging temperature of boiled rice may change depending on the kind of raw material soybean, etc., arbitrary aging temperatures can be obtained by changing the cooling mode.

The following configuration may also be used.
(1) The boiling means is for boiling can with a steam jet unit is provided a plurality of, boiled by heating progressively the fresh go while continuously over the boiling cans fresh go flows. Applicable to continuous type.

(2) The aging means is provided with a plurality of aging cans each provided with a steam ejection part and having a stirring tool inside, and the simmered sushi is continuously circulated through each aging can. The stirring tool is used to maintain a predetermined temperature while stirring so that the temperature distribution is uniform.
(3) In the aging means, a steam flow rate adjusting unit capable of adjusting the flow rate of the steam, a temperature sensor for detecting the temperature of the boiled potato in the aging can, and a detection temperature of the temperature sensor are predetermined. A drive control unit that controls the driving of the steam flow rate adjusting unit based on a comparison with a set temperature is provided.

(4) The stirrer provided in the aging can is driven to rotate at a low speed by a motor, and the stirrer is slightly smaller than the inner diameter of the aging can with respect to a rotating shaft that can rotate about the vertical axis. A stirring blade having a rectangular plate shape having a length has a structure in which the stirring blade is mounted over a plurality of stages so as to fit almost the entire height of the aging can, and the stirring tool includes both ends of each stirring blade. The aging can is rotated at a low speed around the vertical axis while leaving a slight clearance between the inner peripheral surface of the aging can.
(5) The stirrer blades of each stage in the stirrer are arranged so as to shift the rotation posture by 90 degrees for each stage.

  According to the present invention, a ripening function can be sufficiently exerted to obtain a higher quality soy milk.

Hereinafter, embodiments of the present invention will be described with reference to the accompanying drawings.
<Embodiment 1>
A first embodiment of the present invention will be described with reference to FIGS. Embodiment 1 has shown the continuous type manufacturing apparatus.
1 and 2 show the core part of the soymilk producing apparatus according to the present embodiment, and a structure in which the boiling part B, the cooling part C, and the aging part D are sequentially connected as will be described in detail later. In the previous stage of the boiling part B, the raw brewing part A is provided, and in the subsequent stage of the aging part D, a separating part E for separating soy milk and okara is provided.
Although illustration is abbreviate | omitted, the raw kure production | generation part A is equipped with a hopper, a fixed amount feeder, an attrition machine, a raw kure tank, etc., the immersion soybean produced | generated by immersing raw soybeans in water is stored in a hopper, and this Raw soy bean is produced by supplying soaked soybeans to a grinder through a quantitative feeder and milling, and this raw rice is once stored in the raw raw tank and then pumped to the boiling part B by a pump or steam. It has come to be.

  In the figure, reference numeral 10 denotes a main body frame formed by assembling a plurality of frames, and as a whole, it is formed in a horizontally long box shape with a narrow depth. A boiling part B is set in the region of about 60% on the right side when viewed from the front in the main body frame 10, and an aging part D is set in the remaining left region, respectively, and a cooling unit is located above the boiling part B. C is set.

[Boiling part B]
In the boiling part B, the seven boiling cans 20 shown in the figure are provided side by side at a constant pitch at a position on the near side of the setting region. Each boiling can 20 is a vertically long sealed can made of stainless steel, and is supported by fixing a predetermined portion to a frame constituting the main body frame 10 (not shown).
Each boiling can 20 is sequentially connected by a feed pipe that feeds Kure, and a feed path 21 is formed. In addition, in this embodiment, especially Kure of the stage introduce | transduced into the boiling part B is called raw Kure, and Kure derived from the boiling part B when boiling is completed is called Nigiri Kure, but each boiling can is mentioned later. While 20 is fed, it will be described simply as “Kure”. The distribution direction of “Kure” is indicated by solid arrows in each figure.

The feeding path 21 will be described in more detail. An inlet pipe 22 made of a T-shaped tube is provided downward at the center of the bottom surface of each boiling can 20, while an outlet pipe 23 is directed upward at the center of the upper surface. Is provided. A pressure pipe 11 drawn out from the raw Kure tank is connected to the horizontal pipe 22A in the inlet pipe 22 of the rightmost boiling can 20. A connecting pipe 24 connected to the outlet pipe 23 of the rightmost boiling can 20 hangs down the back side of the boiling can 20 and is a horizontal pipe 22A in the inlet pipe 22 of the boiling can 20 adjacent to the left (second from the right). And the lower end of the connecting pipe 24 connected to the outlet pipe 23 of the right-side boiling can 20 is connected to the inlet pipe 22 of the left-side boiling can 20 so that the leftmost boiling can 20 Over time. As a result, a feed path 21 of kure formed by sequentially connecting the respective boiling cans 20 is formed, and in each of the boiled cans 20, the kure circulates upward from the bottom.
In addition, the lower connection port 22B of the inlet pipe 22 of each boiling can 20 is connected to a common drain pipe 26 piped in the horizontal direction via a drain cock 25.

  Each boiling can 20 is provided with a steam ejection portion 28 that ejects steam so as to heat the steam flowing through the boiling can 20. A steam header 30 is provided over the entire width at a lower position on the back side in the main body frame 10. The steam header 30 is provided with an introduction portion 31, and the steam fed from the boiler and introduced from the introduction port 32 is depressurized to a predetermined pressure by the pressure reducing valve 34 through the filter 33 and the like, and then the steam is discharged from the outlet port 35. It is driven into the header 30 and collected separately from the water. The steam header 30 is also used for an aging part D described later.

On the upper surface of the steam header 30, seven steam supply pipes 36 for supplying steam to the respective boiling cans 20 are provided in the same number as the boiling cans 20. Specifically, as shown in FIGS. 2 and 3, each steam supply pipe 36 rises from a position corresponding to the left side of the corresponding boiling can 20 to the vicinity of the bottom position of the boiling can 20, and then on the front surface of the main body frame 10. After extending to the near position to the near side, and then rising up to a predetermined dimension, this time, it extends toward the back and near the center position of the depth of the main body frame 10, and is further turned downward to boil the can. 20 is connected to a supply port 37 opened in the back surface of the bottom.
For example, an electromagnetic proportional valve 38 is interposed in the middle of the lower horizontal portion 36 </ b> A of each steam supply pipe 36. For example, a pressure gauge 39 is interposed at the upper end of the rising portion 36B on the front side.

  A steam ejection pipe 40 is provided at the bottom position in each boiling can 20. The steam ejection pipe 40 is a straight pipe having a length substantially equal to the diameter of the boiling can 20 and having a closed end surface, and a plurality of steam ejection holes (not shown) are formed on the lower surface side. For example, it is formed in 5 rows per row and 3 rows and opened downward or obliquely downward. This steam ejection pipe 40 is equipped with an open base end connected to the supply port 37 described above and extending horizontally in front. The flow direction of the steam is indicated by an alternate long and short dash line in each figure.

  The above-mentioned noodles are gradually heated by steam while sequentially flowing through the respective boiling cans 20 from the right side, and finally boiled. In contrast to “18 ° C.”, boiled rice cooked at “106 ° C.” is obtained. Therefore, the set temperature of Kure in each boiling can 20 is set to be gradually raised to reach the boiling temperature at the end, and the first set temperature from each boiling can 20 is, for example, “50 ° C. ~ 60 ° C, 2nd “70 ° C-80 ° C”, 3rd “90 ° C-100 ° C”, 4th “103 ° C-105 ° C”, 5th “105 ° C”, 6th, 7th Is set to “106 ° C.”.

On the other hand, each boiling can 20 is individually provided with a temperature sensor 42 that detects the temperature of the kure circulating in the boiling can 20, for example, at a height of about 1/3 of the total height of the boiling can 20. Is provided.
Then, in each boiling can 20, the temperature of Kure detected by the temperature sensor 42 is compared with the set temperature, and based on the comparison, the corresponding electromagnetic proportional valve 38 is controlled to adjust the amount of steam ejection, The temperature of Kure which distribute | circulates the boiling can 20 is substantially maintained at the corresponding preset temperature.

[Cooling part C]
Next, the cooling unit C will be described. The basic function of the cooling unit C is to reduce the temperature of the boiled sushi generated in the boiling unit B to a predetermined value before supplying it to the aging unit D in the next step. Thus, the boiled rice boiled to “106 ° C.” is supplied to the aging part D at a temperature lowered to “95 ° C.”.
As shown in detail in FIG. 4, the cooling section C is composed of a double pipe 45 that should exhibit a heat exchanging function, and a Kure feed pipe 46 serving as an inner pipe line and a cooling water serving as an outer pipe line. And a feeding pipe 47. After the Kure feed pipe 46 is connected to the outlet pipe 23 of the leftmost boiling can 20, it is located above the upper end of the boiling can 20 and at a position slightly behind the arrangement region of the main body frame 10. After extending to the vicinity of the right side surface, it is bent into a hairpin shape, and is extended to the left side of the leftmost boiling can 20 and piped.

Two cooling water feed pipes 47 are provided that are closed at both ends, and are fitted over substantially the entire length of each straight portion of the above-described Kure feed pipe 46. Both cooling water feed pipes 47 are communicated with each other through a communication pipe 48 at their right ends. An inlet 50 is formed at the left end of the cooling water feed pipe 47 on the back side, and an outlet 51 is formed at the left end of the cooling water feed pipe 47 on the near side.
The cooling water is, for example, tap water, and the tip of a water pipe 53 to which the tap water is pumped is connected to the inlet 50, and the drain pipe 54 connected to the outlet 51 is a predetermined drainage point or drainage. Led to the tank.

  An electromagnetic opening / closing valve 55 is interposed in the middle of the water pipe 53 described above. With the opening / closing of the electromagnetic opening / closing valve 55, the pumping of tap water, that is, cooling water, and the stop thereof can be switched. . When the electromagnetic opening / closing valve 55 is opened, the cooling water is opposed to the flow direction of the boiled rice as shown by the broken arrow in FIG. The inside of the cooling water supply pipe 47 is circulated in the left direction from the right end of the cooling water supply pipe 47 on the front side, and the drainage pipe 54 from the outlet 51 It is designed to be discharged into a drain tank. In addition, when drainage is stored in a drainage tank, it can be used for washing water or the like.

Further, the outlet portion of the Kure feed pipe 46 constituting the double pipe 45, that is, the left end portion of the Kure feed pipe 46 on the back side, is cooled by the cooling section C and supplied to the aging section D. A temperature sensor 57 for detecting the temperature is provided.
Then, the temperature of the boiled rice detected by the temperature sensor 57 is compared with the set temperature (95 ° C.) in the cooling section C. When the temperature of the boiled rice is higher than the set temperature, the electromagnetic on-off valve 55 is opened. On the contrary, when the temperature is low, the electromagnetic on-off valve 55 is repeatedly closed, that is, the circulation and stop of the cooling water are repeated, and the temperature of the boiling water when the cooling is completed is substantially equal to the set temperature (95 ° C).

[Aging part D]
Next, the aging part D will be described. In the aging part D, the three aging cans 60 shown in the figure are provided side by side at a constant pitch at a position on the near side of the setting region. Each aging can 60 is made of stainless steel, and is formed as a vertically long sealed can having a diameter about twice that of the above-described boiling can 20 and a slightly lower height. The frame 10 is supported by being fixed to the frame.
Each of the aging cans 60 is sequentially connected by a feed pipe that feeds the boiled cucumber whose temperature has been lowered to a predetermined temperature (95 ° C.) in the cooling section C, and a feed path 61 is formed.

  More specifically, as shown in FIGS. 5 and 6, the feeding path 61 has an inlet pipe 62 projecting downward from the center of the lower surface of each aging can 60, and the lower end of each inlet pipe 62 is connected to the aging can. A lower communication pipe 63 piped along the parallel direction of the same aging can 60 below 60 is connected via a three-way valve 64. Further, an outlet pipe 65 made of an elbow pipe projects from a position on the front side of the upper surface of each aging can 60, and an upper communication pipe 66 in which the opening end on the front side of each outlet pipe 65 is piped in the left-right direction. Connected to. The outlet pipe 65 of the middle and left aging cans 60 is connected to the upper communication pipe 66 via a three-way valve 64.

As shown in FIG. 5, the connecting pipe 67A connected to the left end (exit) of the Kure feed pipe 46 on the back side in the double pipe 45 of the cooling section C described above is the right edge of the right aging can 60. After the position on the back side is hung down, it is bent to the near side and connected to the right end of the lower communication pipe 63. Further, as shown in FIG. 6, the connection pipe 67 </ b> B is connected via the three-way valve 64 from the position between the right side of the upper communication pipe 66 and each connection portion of the middle aging can 60 with each outlet pipe 65. A position between the right side of the lower communication pipe 63 and each connection portion of each inlet pipe 62 of the central aging can 60 after the position just behind the right edge of the middle aging can 60 is hung down and bent obliquely forward and downward. Are connected via a three-way valve 64.
Similarly, the connection pipe 67B is connected to the left aging can 60 via the three-way valve 64 from the position between the center of the upper communication pipe 66 and each connection portion of the left aging can 60 to each outlet pipe 65. The three-way valve 64 is bent at a position just behind the right edge of the right side edge and then bent obliquely downward, at a position between the center of the lower communication pipe 63 and each inlet pipe 62 of the left aging can 60. Connected through.
A lead-out pipe 68 is connected to the left end of the upper communication pipe 66 and is piped toward the separation part E provided on the rear stage side of the aging part D. Further, a drain pipe 69 is connected to the left end of the lower communication pipe 63 via an on-off valve 69A.

By the above-described piping, a feed path 61 for boiled rice formed by sequentially connecting three aging cans 60 is formed. In each aging can 60, boiled cucumber circulates upward from the bottom.
In addition, by appropriately switching the three-way valve 64 disposed in the upper communication pipe 66 and the lower communication pipe 63, it is possible to use the aging can 60 in any number and in any combination among the three aging cans 60. It is. This is to cope with the amount of processing of Kure.

Each aging can 60 is equipped with a stirring tool 70. In this stirring tool 70, a stirring blade 72 is attached to a rotating shaft 71 that can rotate around a vertical axis over six stages in the figure. The stirrer blades 72 in each stage have a rectangular plate shape that is slightly smaller than the inner diameter of the aging can 60 (actually, it is composed of two sheets), and each stage is rotated by 90 degrees. Are arranged in a staggered manner.
The stirrer 70 is mounted so that the mounting region of the stirring blade 72 is fitted to almost the entire height of the straight portion of the aging can 60, and is supported rotatably. On the other hand, on the upper surface of the aging can 60, a motor 74 with a speed reducer is attached downward via a bracket 75, and its output shaft 74A and the projecting end of the rotating shaft 71 of the stirring tool 70 from the upper surface of the aging can 60 Are connected via a coupling 76. When the motor 74 is driven, the stirrer 70 rotates at a low speed around the vertical axis while leaving a slight clearance between both ends of each stirring blade 72 and the inner peripheral surface of the aging can 60. It is like that.

Each aging can 60 is provided with a steam jetting part 78 for jetting steam to heat the boiled rice circulated in the aging can 60. The purpose of the aging can 60 is to circulate the boiled cucumber that has been lowered to the predetermined temperature (95 ° C.) in the cooling part C described above while maintaining the same temperature. The heating is limited to such an extent that the temperature does not decrease.
Structurally, the above-described steam jetting portion 28 on the boiling can 20 side is an internal type, whereas the steam jetting portion 78 on the aging can 60 side is an external type, and each aging can 60 Vapor ejection portions 78 are respectively provided via check valves 77 at lower positions of connecting pipes 67A and 67B which are piped down along the right side of the pipe.

As shown in FIG.7 and FIG.8, the vapor | steam ejection part 78 has a double pipe structure, and it is the circumference | surroundings of the boiled rice distribution pipe | tube 80 connected and connected in the middle position of the above-mentioned connection pipe | tube 67A, 67B. The steam supply cylinder 82 having a larger diameter than that of the same boiled water distribution pipe 80 is concentrically fitted. The steam supply tube 82 is closed at both upper and lower end surfaces, and has a nipple 83 protruding at a substantially central height position on the outer peripheral surface.
On the other hand, a plurality of small-diameter ejection holes 81 are opened on the outer peripheral surface of the fitting region of the steam supply cylinder 82 in the boiled rice flow pipe 80. The diameter of the ejection hole 81 is about 1.5 mm if the diameter of the boiled flow pipe 80 is about 50 mm, for example, with an equiangular interval along the circumferential direction of the outer peripheral surface of the boiled flow pipe 80. Seven are formed and provided over three stages.

The steam header 30 described above is also used as a supply source of steam to the steam ejection part 78. Three steam supply pipes 85 of the same number as the aging can 60 (steam ejection part 78) are provided on the upper surface of the steam header 30 on the aging part D side. As shown in FIGS. 5 and 6, each steam supply pipe 85 rises from a position corresponding to the left side of the corresponding aging can 60 to the vicinity of the bottom position of the aging can 60, and then slightly before the front surface of the main body frame 10. After extending to the position toward the front and then rising to a predetermined dimension, this time extending toward the back side and then turning to the lower right, the steam supply cylinder 82 of the corresponding steam ejection portion 78 It is connected to the nipple 83.
For example, an electromagnetic on-off valve 86 is interposed in the middle of the lower horizontal portion 85 </ b> A in each steam supply pipe 85. For example, a pressure gauge 39 is interposed at the upper end of the rising portion 85B on the near side.

As described above, the purpose of the aging can 60 is to distribute the boiled cucumber that has been lowered to the predetermined temperature (95 ° C.) in the cooling section C while maintaining the same temperature. All set temperatures are set to “95 ° C.”.
On the other hand, as shown in FIG. 1, for example, a temperature sensor 87 that detects the temperature of the boiled rice flowing in the aging can 60 is individually provided at a position on the bottom side of each aging can 60. In each aging can 60, the temperature of the boiled rice detected by the temperature sensor 87 is compared with the set temperature, and based on the comparison, opening and closing of the corresponding electromagnetic on-off valve 86, that is, supply and stop of steam are controlled. Thus, the temperature of the boiled rice cake flowing through each aging can 60 is substantially maintained at the set temperature.

As described above, the aging cans 60 are used in an arbitrary number and combination of the three. For example, the right aging can 60 is skipped and the boiled rice is supplied directly to the middle or left aging can 60. In this case, the boiled rice is heated not in the steam jetting part 78 attached to the middle or left aging can 60, but in the steam jetting part 78 attached to the right aging can 60, and then the middle or left aging can 60. Will be supplied. Therefore, in this case, on the basis of the temperature of the boiled rice detected in the middle or left aging can 60, the opening and closing of the electromagnetic on-off valve 86 of the steam ejection part 78 attached to the right aging can 60 is controlled. The temperature of the boiled rice cake flowing through the left aging can 60 is maintained at a set temperature.
Further, the upper communication pipe 66 is provided with a temperature sensor 88 that individually detects the temperature of the boiled slag flowing out from the outlet pipe 65 of each aging can 60, and the detected temperature is the temperature of the corresponding aging can 60. It can be displayed by a thermometer 89 mounted on the bracket 75.

  In the subsequent stage of the aging part D, a separation part E for separating the boiled cucumber ripened in the aging part D into soy milk and okara is provided. For example, the separation unit E is constituted by a squeezer, and as the squeezer, a rotating drum system that pressurizes and filters boiled rice with a mesh drum and a rubber roller, and a screw press system that pressurizes and filters with a rotating screw and an outer mesh. Alternatively, a filter cloth traveling system in which pressure filtration is performed between the filter cloth and the roller can be used.

Then, the effect | action of this embodiment is demonstrated.
After the raw Kure produced in the raw Kure production part A is stored in the raw Kure tank, it is pumped to the boiling part B, specifically, the inlet pipe 22 of the rightmost boiling can 20 by driving the pump 13. The The temperature of raw Kure at this time is “15 ° C. to 18 ° C.”. According to the above-mentioned feeding path 21, the supplied kure is sequentially from the right side to the left side boiling can 20 as shown by the solid arrows in FIGS. 1 and 2, and from the bottom to the top in each boiling can 20 In the meantime, the steam is heated by steam ejected from the steam ejection section 28 of each boiling can 20. Kure is gradually heated to each set temperature while flowing from the right-side boiling can 20 to the left-side boiling can 20, and finally boiled Kure cooked at “106 ° C.” is generated.

  The boiled rice cooked in this way circulates in the direction of the solid line in FIG. 4 in the direction of the solid line in FIG. The cooling water feed pipe 47 is circulated in the direction opposite to that of Kure (the direction of the broken arrow), and the temperature of the boiled Kure is lowered by heat exchange. At this time, the temperature of the boiled cucumber after cooling is detected at the outlet portion of the kure feed pipe 46, and the flow and stop of the cooling water are controlled based on the detected temperature. 95 ". That is, the boiled rice cooked at “106 ° C.” is sent to the next aging step in a state where the temperature is lowered to “95 ° C.” through the cooling step.

  The boiled cucumber whose temperature has been lowered to “95 ° C.” is circulated sequentially from the right side to the left side aging can 60 according to the feeding path 61 described above, and from the bottom to the top in each aging can 60. While circulating inside, it is slowly stirred by the stirring tool 70 rotated at a low speed. Further, the temperature is controlled so as to be maintained at “95 ° C.” at the time of introduction until the boiled rice is introduced after being introduced into the aging process. In other words, as described above, in the middle positions of the connecting pipes 67A and 67B connected to the inlet pipe 62 of each aging can 60, heating is performed by applying weak steam from around to the boiled steam flowing through the connecting pipes 67A and 67B. On the other hand, the temperature of the boiled rice immediately after being introduced into each aging can 60 is detected, and on the basis of the detected temperature, the ejection and stop of the steam at the steam ejection section 78 are detected. By being controlled, the temperature of the boiled rice during the aging process is maintained at “95 ° C.”.

In short, in the ripening step, the boiled cucumber, which has been cooled to “95 ° C.” through the cooling step, is laid down, that is, ripened while maintaining the same temperature and receiving slow agitation. By reducing the temperature at the time of aging, it is possible to avoid heat denaturation of the protein at an early stage, so that it is possible to take a long aging time. In this embodiment, “15 minutes” is taken as the aging time. .
The boiled cucumber that has been aged is sent to the next separation step and separated into soy milk and okara by a squeezer or the like.

  As described above, according to the present embodiment, the temperature of the boiled cucumber boiled at “106 ° C.” is lowered to “95 ° C.” and is turned to aging in this state, so that the protein is thermally denatured early. Can be avoided, and it is possible to take a long time such as “15 minutes” as the aging time. The soy milk obtained through such a long aging time is, for example, the soy milk obtained when the aging time is only about 5 minutes in order to immediately turn to aging from boiling, In comparison, it is confirmed that the fragrance is good and delicious, and especially the sweetness is greatly increased. It has also been confirmed that the okara separated from the soy milk becomes smoother, which means that the moisture content of the okara is reduced and the yield of the soy milk is improved accordingly.

  As an example of manufacturing tofu, tofu is formed by putting bittern (coagulant) in soy milk to coagulate the protein in soy milk, breaking this coagulum and pressing it in a mold box laid with cloth. It is also confirmed that when the soy milk obtained according to the present embodiment is used, the tofu hardly sticks to the cloth after pressing.

  Moreover, depending on conditions, such as the kind of raw material soybean, the suitable ripening temperature of boiled rice may change. In the cooling unit C of the present embodiment, the detected temperature of the boiled rice on the outlet side of the cooling unit C is compared with the set temperature, and the outlet side of the boiled rice is repeated while repeating the circulation and stop of the cooling water based on the comparison. Therefore, the boiled cucumber can be cooled to a suitable aging temperature by changing the set temperature according to the conditions such as the type of raw soybean.

In addition, the manufacturing apparatus of this embodiment can also be achieved by newly preparing only the cooling unit C and the aging unit D, and connecting the cooling unit C and the aging unit D to the subsequent stage of the existing boiling unit B. Can do.
Moreover, the vapor | steam ejection part 78 with which the aging part D, ie, the aging can 60, is provided in the middle of the connecting pipes 67A and 67B connected to the inlet pipe 62 of the aging can 60 is a so-called external type. Therefore, when the stirring tool 70 is provided in the aging can 60, it can be arranged over a wide range, and stirring can be performed evenly.

<Embodiment 2>
Next, a second embodiment of the present invention will be described with reference to FIGS. Embodiment 2 shows a batch-type manufacturing apparatus.
FIG. 9 shows the core part of the soymilk producing apparatus according to the second embodiment, and a structure in which the boiling part B, the cooling part C, and the aging part D are sequentially connected in the same manner as the continuous type of the first embodiment. In the previous stage of the boiling part B, the raw brewing part A is provided, and in the subsequent stage of the aging part D, a separating part E for separating soy milk and okara is provided. About the raw Kure production | generation part A and the isolation | separation part E, the thing similar to having illustrated in Embodiment 1 is applied. Note that, in the core portion as well, the same constituent members as those in the first embodiment are appropriately denoted by the same reference numerals, and description thereof is omitted or simplified.

[Boiling part B]
The boiling part B is equipped with a single boiling pot 100. The boiled pot 100 has a bottomed and short cylindrical shape, and the bottom wall is rounded so as to bulge downward, and is supported by legs 101 protruding from the outer bottom surface. A cover plate 102 is placed over the opening on the upper surface.
An inlet pipe 103 is provided at an upper position of the peripheral wall of the boiled pot 100, and a pressure feed pipe 11 drawn from the raw Kure tank is connected thereto. A first pump 13 is interposed in the pressure feeding pipe 11. On the other hand, an outlet pipe 104 is provided at the center of the bottom wall, and a feed pipe 106 for boiling water is connected to the outlet pipe 104 via an on-off valve 105. The feed pipe 106 extends in a horizontal posture to the side of the boiling pot 100 and then rises at a right angle and is piped. A second pump 107 is interposed in the middle of the feed pipe 106.

A stirrer 110 is provided in the boiling pot 100. The stirring tool 110 is provided with an impeller 112 at the lower end of a rotating shaft 111 that can rotate about a vertical axis. The stirring tool 110 is arranged so as to hang from the center of the cover plate 102 with the impeller 112 disposed at a height position of about 30% of the total height in the boiling pot 100, and is supported rotatably. .
On the other hand, on the upper surface of the cover plate 102, a motor 114 with a speed reducer is attached downward via a bracket 115, and its output shaft and the protruding end of the rotating shaft 111 of the stirring tool 110 from the upper surface of the cover plate 102, Are connected via a coupling 116.

  A steam ejection pipe 120 that ejects steam to heat the raw koji put into the boiled pot 100 is provided at the bottom side in the boiled pot 100, specifically, at a height position substantially corresponding to the lower end position of the peripheral wall. ing. As shown in FIG. 10, the steam ejection pipe 120 has a shape in which a circular pipe 122 is connected to and connected to the distal end side of the straight pipe 121, and includes a plurality of steams over the entire circumference of the lower surface of the circular pipe 122. The ejection hole 123 is opened in a downward or obliquely downward posture. A steam supply port 125 is provided at a position below the surface of the peripheral wall of the boiled pot 100 facing the arrangement surface of the above-described fresh Kure inlet pipe 103, and a steam jet is formed at the inner end of the supply port 125. The proximal end of the straight pipe 121 of the pipe 120 is connected, and the circular pipe 122 is arranged in a horizontal posture in which the center of the round pipe 122 comes to the center of the cooking pot 100.

  On the other hand, although not shown in detail, the end of the steam supply pipe 126 drawn from the steam header 30 as a steam supply source is connected to the outer end of the supply port 125. An electromagnetic proportional valve 127 is interposed in the middle of the steam supply pipe 126. A temperature sensor 128 for detecting the temperature of the rice cooked in the boiled pot 100 is provided at a position facing the steam supply port 125 on the peripheral wall of the boiled pot 100. In addition, an exhaust pipe 129 for escaping steam is provided at a position on the peripheral wall of the boiled pot 100 facing the fresh pipe inlet pipe 103.

  In this boiled pot 100, steam is ejected from the steam ejection pipe 120 after the raw Kure is introduced, and at the same time, the temperature of the Kure is observed by the temperature sensor 128, and the opening of the electromagnetic proportional valve 127 is initially set. When a large amount of steam is jetted out and the temperature of Kure rises to a predetermined temperature from 95 ° C to 98 ° C, heating is performed in a state in which the amount of steam ejected is reduced by narrowing the opening of the electromagnetic proportional valve 127, When boiling temperature reaches 100 ° C., assuming that boiling is completed, the electromagnetic proportional valve 127 is closed and the supply of steam is stopped.

[Cooling part C]
The function of the cooling unit C is to reduce the temperature of the boiled cucumber produced in the boiling unit B (boiled pot 100) to a predetermined value before supplying it to the aging unit D in the next step. In this embodiment, The boiled rice boiled at “100 ° C.” as described above is supplied to the aging part D at a temperature lowered to “95 ° C.”.
The cooling part C is composed of the same double pipe 45 as exemplified in the first embodiment, and when it is simply repeated, both straight lines in the Kure feed pipe 46 formed in a hairpin shape that becomes an inner pipe line It is the structure where the cooling water feed pipe 47 used as the outer side pipe line connected by the one end side was fitted by the outer periphery of the part so that heat exchange was possible.
The inlet 46A of the Kure feed pipe 46 is connected to the feed pipe 106 drawn out from the above-described boiling pot 100, and the outlet 46B is connected to the inlet / outlet pipe 132 of the aging can 60 described later. On the other hand, a water pipe 53 to which tap water as cooling water is pumped is connected to the inlet 50 of the cooling water supply pipe 47, and a drain pipe 54 is connected to the outlet 51.

In addition, an electromagnetic on-off valve 55 is interposed in the middle of the water pipe 53, and a temperature sensor 57 that detects the temperature of the boiled slag supplied to the aging part D is provided at the outlet 46B of the slag feed pipe 46. Is provided.
Then, the temperature of the boiled rice detected by the temperature sensor 57 is compared with the set temperature (95 ° C.) in the cooling unit C, and on the basis of the comparison, the electromagnetic on-off valve 55 is opened and closed, that is, the cooling water is circulated and stopped. Are controlled so that the temperature of the boiled rice when cooling is completed is substantially maintained at the set temperature (95 ° C.).

[Aging part D]
The aging part D is equipped with one aging can 60. The aging can 60 has the same basic structure as the aging can 60 shown in the first embodiment, and a stirring tool 70 driven by a motor 74 is provided inside. On the other hand, an inlet / outlet pipe 132 protrudes from the bottom of the aging can 60 and is connected to the outlet 46B of the above-described kure feed pipe 46 through a connecting pipe 133 made of a T-shaped pipe. The connection pipe 133 is provided with a direction switching valve 134 having a closing function.
Further, the aging can 60 is provided with a steam ejecting portion 135 for ejecting steam to heat the boiled slag fed into the aging can 60. This steam ejection part 135 is of the same internal type as that provided in the boiling can 20 shown in the first embodiment, and a plurality of steam ejection holes are opened on the lower surface side on the bottom side of the aging can 60. It is configured by arranging a steam ejection pipe 136 composed of a straight pipe. A steam supply pipe 137 drawn from the steam header 30 is connected to the steam ejection pipe 136, and an electromagnetic proportional valve 138 is interposed in the middle position.

The purpose of the aging can 60 is to place the boiled cucumber that has been lowered to a predetermined temperature (95 ° C.) in the cooling section C at the same temperature, so that the set temperature of the boiled cucumber in the aging can 60 is “95 ° C. "Is set.
On the other hand, a temperature sensor 140 that detects the temperature of the boiled mash accumulated in the aging can 60 is provided at a position on the bottom side of the aging can 60, for example. Then, the temperature of the boiled rice detected by the temperature sensor 140 is compared with the set temperature, and based on the comparison, the opening degree of the electromagnetic proportional valve 138 is controlled, that is, the amount of steam ejected is controlled. The temperature of the boiled rice in the aging can 60 is substantially maintained at the set temperature.
Note that a discharge pipe 142 directed to the separation portion E is connected to the horizontal pipe of the connection pipe 133 on the lower surface side of the aging can 60 described above, and a third pump 143 is interposed in the discharge pipe 142. By the switching operation of the direction switching valve 134, the inlet / outlet pipe 132 of the aging can 60 and the horizontal pipe of the connecting pipe 133 are communicated with each other.

The operation of the second embodiment is as follows.
The raw cucumber produced in the raw cucumber production part A and stored in the raw cucumber tank is sent to the cooking pot 100 equipped in the boiling part B by a predetermined amount by driving the first pump 13 for a predetermined time. Accumulated and the boiling process is performed. In the boiling step, steam is jetted from the steam jet pipe 120 and heated while being stirred by the stirring tool 110. Specifically, at first, a large flow of steam is jetted and heated, and when the detected temperature of Kure rises to a predetermined temperature from 95 ° C to 98 ° C, the steam is heated in a reduced amount of jetting, When the temperature of Kure reaches 100 ° C., the supply of steam is stopped because boiling is completed, and the stirring tool 110 is also stopped. During this time, for example, about 6 to 8 minutes.

When the boiled rice is cooked at “100 ° C.” in this way, the outlet pipe 104 of the boiled pot 100 is opened and the second pump 107 is driven. 9 flows in the direction of the solid arrow in FIG. 9, while cooling water, which is tap water, flows through the cooling water supply pipe 47, which is an outer conduit, in the opposite direction to Kure. The temperature of boiled rice is lowered by heat exchange. During this time, the temperature of the boiled sushi after cooling is detected at the outlet 46B of the slag feed pipe 46, and the flow and stop of the cooling water are controlled based on the detected temperature, while the temperature of the boiled sushi is substantially the set temperature “95 It can be lowered to “℃”.
When the temperature is lowered to “95 ° C.”, the boiled cucumber is subsequently introduced into the aging can 60 constituting the aging portion D, and when all are introduced into the aging can 60, the second pump 107 is stopped and the direction is reached. The switching valve 134 is closed and the aging process is executed.

  In the aging process, the boiled cucumber stored in the aging can 60 is slowly stirred by the stirring tool 70 rotated at a low speed, and the temperature of the boiled mash is maintained at “95 ° C.” at the time of introduction. Temperature controlled. That is, the temperature of the boiled rice detected by the temperature sensor 140 is compared with the set temperature, and the amount of steam ejected from the steam ejection part 135 is controlled based on the comparison, so that the temperature of the boiled rice is almost The set temperature is maintained at “95 ° C.”.

Also in the second embodiment, in the ripening step, the boiled cucumber that has been cooled to “95 ° C.” through the cooling step is maintained at the same temperature and laid down with slow stirring, that is, ripened. become. Similarly, by reducing the temperature at the time of aging, it is possible to avoid heat denaturation of the protein at an early stage, and it is possible to take a long aging time. In this embodiment, “10 to 20 minutes” is taken as the aging time. .
When the predetermined aging time has elapsed, the driving of the agitator 110 and the ejection of steam are stopped, the direction switching valve 134 is switched and the third pump 143 is driven, so that the boiled rice after aging has been separated. It is sent to the process and separated into soy milk and okara by a squeezer or the like.

As described above, according to the present embodiment, the temperature of the boiled cucumber boiled at “100 ° C.” is lowered to “95 ° C.” and turned to ripening in this state, so that the protein is thermally denatured early. Can be avoided, and it has become possible to take a long time such as “10 minutes to 20 minutes” as the aging time.
Thus, the soy milk obtained through a long aging time has the same effect as the soy milk obtained in Embodiment 1. If it is changed easily, it is fragrant and delicious, especially sweetness is greatly increased, and the yield of soy milk is also improved. It has also been confirmed that the tofu hardly sticks to the cloth when pressed to mold the tofu.

Furthermore, even in the cooling part C of this embodiment, since it has a function of maintaining the temperature on the outlet side of the boiled rice almost at the set temperature, by changing the set temperature according to the conditions such as the type of raw soybean, Boiled rice can be cooled to a suitable aging temperature.
Moreover, also in the batch type manufacturing apparatus of this embodiment, only the cooling part C and the aging part D are newly prepared, and the cooling part C and the aging part D are added to the existing boiling part B (boiling pot 100). This can be achieved by connecting to the subsequent stage.

<Other embodiments>
The present invention is not limited to the embodiments described with reference to the above description and drawings. For example, the following embodiments are also included in the technical scope of the present invention.
(1) The boiling temperature, cooling temperature, and aging temperature shown in Embodiments 1 and 2 are merely examples, and can be arbitrarily set within a predetermined range. Further, the aging temperature does not need to be completely coincident with the cooling temperature, and there may be a slight temperature difference.
(2) In the double pipe of the cooling unit, contrary to the above embodiment, boiled water may be circulated in the outer pipe and cooling water may be circulated in the inner pipe.
(3) The cooling water used in the cooling step may be in a form in which cooling water stored in a cold water tank provided with a cooling device is circulated and supplied.
(4) Moreover, in the said embodiment, although the double-pipe structure was illustrated as a heat exchanger in a cooling unit, what was piped by immersing the Kure feed pipe in the cooling water tank which stored cooling water, etc. Other structures may be used.

(5) The steam ejection part attached to the aging can of Embodiment 1 may be an internal type arranged inside the aging can.
(6) In the first embodiment, the electromagnetic proportional valve provided in the steam supply pipe to the boiling can is an electromagnetic open / close valve, and the electromagnetic open / close valve provided in the steam supply pipe to the aging can is an electromagnetic proportional valve. Each may be changed.
(7) The stirrer disposed in the aging can may be a stationary type such as a static mixer.
(8) In the batch type thing illustrated in Embodiment 2, the boiled pot which comprises a boiling part may be a closed type thing.

The partially cutaway front view of Embodiment 1 of the present invention Same part cutaway plan view Side view of the boiling can placement Plan view of cooling section Side view of the first aging can placement Side view of the arrangement part of the other two aging cans Longitudinal sectional view of the steam spout attached to the aging can Cross section Partially cutaway front view of Embodiment 2 Cross section of boiled pot

Explanation of symbols

A ... Raw Kure generation part B ... Boiling part (boiling means)
C ... Cooling part (cooling means)
D ... Ripening part (ripening means)
E ... Separation part (separation means)
20 ... Boiling can 21 ... Feeding path 28 ... Steam ejection part 45 ... Double pipe 46 ... Kure feed pipe (inner pipe line)
47 ... Cooling water supply pipe (outer pipe line)
55 ... Solenoid on-off valve (cooling water flow rate adjustment part)
57 ... Temperature sensor 60 ... Aging can 61 ... Feeding path 70 ... Stirrer 78 ... Steam ejection part 80 ... Kure flow pipe 81 ... Steam ejection hole 82 ... Steam supply cylinder 86 ... Electromagnetic proportional valve (steam flow rate adjustment part)
87 ... Temperature sensor 100 ... Boil pot 120 ... Steam jet pipe (steam jet part)
135 ... Vapor ejection part

Claims (7)

Boiling means to boil raw kure made by grinding soaked soybeans soaked in water to produce boiled kure;
It is connected to the subsequent stage of this boiling means, and is a cooling means for cooling the produced boiled sushi to a temperature lower than the temperature at the time of boiling ,
The cooling means has a structure in which the inner conduit is inserted into the outer conduit, and the boiling water generated by the boiling means is provided in one of the inner conduit and the outer conduit, and the cooling water is provided in the other. It is circulated in the opposite direction to cool the boiled rice by heat exchange,
And in the said cooling means, the cooling water flow volume adjustment part which can adjust the flow volume of the said cooling water, the temperature sensor which detects the temperature of the exit side of the said boiled rice, and the detection temperature of this temperature sensor were predetermined. A drive control unit for controlling the driving of the cooling water flow rate adjustment unit based on a comparison with a set temperature; and
Aging means connected to the subsequent stage of this cooling means, and maintaining the temperature at a predetermined temperature while stirring the cooled boiled mullet with a uniform temperature distribution,
Separation means for separating soy milk from this ripened boiled kure,
An apparatus for producing soymilk, comprising: The boiling means is provided with a plurality of boiling cans provided with a steam ejection part, and the raw kure is gradually heated and boiled while it is continuously distributed over each boiling can. The apparatus for producing soymilk according to claim 1. It is a cooling means for cooling the boiled cucumber produced by boiling raw soup made by grinding the soaked soybean soaked in water to a temperature lower than the temperature at the time of boiling ,
The cooling means has a structure in which the inner conduit is inserted into the outer conduit, and the boiled water is circulated in the opposite direction to either the inner conduit or the outer conduit, and the cooling water is circulated in the opposite direction. The boiled rice is cooled by replacement,
And in the said cooling means, the cooling water flow volume adjustment part which can adjust the flow volume of the said cooling water, the temperature sensor which detects the temperature of the exit side of the said boiled rice, and the detection temperature of this temperature sensor were predetermined. A drive control unit for controlling the driving of the cooling water flow rate adjustment unit based on a comparison with a set temperature; and
Aging means connected to the subsequent stage of this cooling means, and maintaining the temperature at a predetermined temperature while stirring the cooled boiled mullet with a uniform temperature distribution,
Separation means for separating soy milk from this ripened boiled kure,
An apparatus for producing soymilk, comprising: The aging means is provided with a plurality of aging cans each having a steam ejection part and having a stirring tool therein, and the simmered cooking squeezed squeezed squeezed squeezed squeezed squeezed squeezed kneaded squeezed squeezed squeezed squeezed squeezed squeezed squeezed squeezed squeezed squeezed sushi The apparatus for producing soymilk according to any one of claims 1 to 3, wherein the apparatus is maintained at a predetermined temperature while stirring so that the temperature distribution becomes uniform. In the aging means, a steam flow rate adjusting unit capable of adjusting the flow rate of the steam, a temperature sensor for detecting the temperature of the boiled rice in the aging can, a detection temperature of the temperature sensor and a predetermined set temperature, The soymilk manufacturing apparatus according to claim 4, further comprising a drive control unit configured to control the driving of the steam flow rate adjustment unit based on the comparison. The stirrer provided in the aging can is driven to rotate at a low speed by a motor, and the stirrer has a length slightly smaller than the inner diameter of the aging can with respect to a rotating shaft that can rotate about the vertical axis. A stirring blade having a rectangular plate shape has a structure in which the stirring blades are mounted over a plurality of stages so as to fit almost the entire height of the aging can, and the stirring tool includes both ends of the stirring blades and the aging 6. The soybean milk production apparatus according to claim 4 or 5 , wherein the apparatus rotates at a low speed around the vertical axis with a slight clearance remaining between the inner circumferential surface of the can . The apparatus for producing soymilk according to claim 6 , wherein the stirring blades of each stage in the stirring tool are arranged so as to be shifted in rotation posture by 90 degrees for each stage.

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