JP6598564B2 - Processed soybean product manufacturing method and processed soybean product manufacturing system - Google Patents

Description

The present invention relates to a method for manufacturing processed soybean products and a system for manufacturing processed soybean products, and in particular, by integrating production lines, cost reduction, space saving, and improvement in hygiene management can be achieved, and the manufacturing of various processed products is also supported. The present invention relates to a method for producing processed soybean products.

  The types of processed soybean products are, for example, cotton tofu, silken tofu, frozen tofu, deep-fried, deep-fried, deep-fried tofu, sweet potato, sweet potato, ganmodoki, yuba, natto, tempeh, soymilk, concentrated soy protein and isolated soy protein. There are a large number of other processed products. In general, these are usually manufactured by separate production lines.

  There have been many technical proposals for manufacturing soybean products. In tofu production, for example, soy milk containing a coagulant is coagulated and matured, the remaining water is dehydrated to make a tofu dough, mixed with edible oil, crushed and mixed, filled into a pack, coagulated and matured again, and packed into cotton tofu. There is a technique (Patent Document 1 described later). This is because there is no separation process in water, and the shelf life period can be extended.

  As a method for producing filled tofu with a texture like cotton tofu, soy milk and coagulant are separately poured into a filling container, stirred and mixed, and the semi-coagulated soy milk is physically agitated before sealing and then made of plastic. A method of sealing with a film, heating and solidifying is disclosed (Patent Document 2).

  In frying, for example, a method for stably producing fried chicken by continuously preparing a high-viscosity emulsified slurry dough with soy protein, fats and water using a continuous crusher is disclosed (Patent Literature). 3).

  Also, cavitation is generated by sonicating the bottom surface of the soy milk, and aeration due to fine bubbles is generated from the bottom surface of the soy milk, thereby containing the fine bubbles in the soy milk, and the coagulant is added to the soy milk containing this. A technique for producing deep-fried tofu with a smooth structure by adding tofu to produce dough and fried in oil is also disclosed (Patent Document 4).

  In yuba manufacturing, for example, as a method of improving yuba productivity, taste, and texture, when manufacturing yuba by raising the thin film (film) formed on the liquid surface by heating soy milk, sodium chloride is added to the soy milk. A technique of adding 0.06 to 0.6% by weight is disclosed (Patent Document 5).

  Moreover, as a manufacturing apparatus that can prevent the generated yuba from adhering to the inner surface of the soy milk tank, a soy milk tank in which yuba is generated on the upper surface of the injected soy milk, and a heat source unit installed in the bottom of the soy milk tank And a heating tank provided with a heat transfer tube to which steam is supplied, and further, a heat insulating portion made of a heat insulating material covering the bottom surface portion and the side surface portion of the heating tank excluding the side surface portion of the soy milk tank is provided, Heat from the outside air reaching the side of the soy milk tank from the side of the heating tank is blocked by the heat insulating part, and the temperature rise of the soy milk in the vicinity of the inside of the side of the soy milk tank by natural convection of the outside air at the outer periphery of the side An apparatus of a system that can suppress this is disclosed (Patent Document 6).

  In addition, for example, as a meat-like food mainly composed of soy protein, granular soy protein reconstituted with hot water, a gel-like product kneaded by adding 3 to 5 times the amount of water to the separated soy protein, and onion, Samples mixed with seasonings, etc. are molded, heated and dried at 100 ° C. or less for 3 hours or less using a heat dryer, and then irradiated with microwaves so that the moisture content is 60-30%. A technique is disclosed in which a hamburger is obtained by binding hot water with a liquid containing a seasoning and then baking or oiling (Patent Document 7).

  In addition, as a processed tofu product with various flavors, cheese-like or meat-like texture and good storage stability, the tofu that has been pressed and drained is dipped in a seasoning liquid and then wrapped with a paper towel, which is then covered with aluminum foil. There is also disclosed a processed product obtained by placing a sheet on a sheet, drying it in a state where the whole is covered with a carbide layer made of small carbides, taking out the tofu and vacuum packaging and sterilizing (Patent Document 8).

Japanese Patent Application Laid-Open No. 2005-95038 “Method for Producing Packed Cotton Tofu” Japanese Patent Application Laid-Open No. 2000-83615 “Filled container sealed cotton tofu and method for producing the same” JP 2014-187902 A "Stable manufacturing method of fried chicken" Japanese Patent Application Laid-Open No. 2008-306936 “Manufacturing method of fried chicken” JP 2007-89551 A "Method for Manufacturing Yuba" JP 2007-319141 A "Yoba Manufacturing Device" JP 2012-75358 A "Method for producing meat-like food" Japanese Patent Application Laid-Open Publication No. 2004-135641 “Processed Tofu Product and Method for Producing the Same”

  However, each product is usually manufactured by a dedicated manufacturing line. FIG. 9 is a flowchart showing a general manufacturing method for a part of a conventional processed soybean product. Although the production methods of cotton tofu / frozen tofu, fried tofu, and yuba are shown side by side, examples of cotton tofu and frozen tofu produced by freeze-drying can be made in the same line, but also start with soy milk Although it is a raw material, tofu, deep-fried tofu, and yuba must be on separate lines.

  In these, but not limited to these, if various soybean processed products using soy milk as a starting material can be shared and integrated, the production cost can be reduced, space saving, hygiene management improved, and new Product development promotion effect can be obtained.

  Among the tofu production, especially for the cotton tofu production, the number of processes is long and the time required for the production is long. There are also disadvantages in that it is impossible to produce filled tofu because whey is discharged, and that it is impossible to produce mixed tofu to prevent contamination.

Therefore, the problem to be solved by the present invention is that it is possible to consolidate production lines based on the state of the prior art, thereby reducing costs, saving space, improving hygiene management, and developing new products. It is to provide a processed soybean product manufacturing method and a processed soybean product manufacturing system that can cope with the manufacture of various processed products.

In addition, the object of the present invention is to produce a processed soybean product that makes it possible to reduce the number of steps and the time required for production, reduce costs, improve hygiene, and to produce filled tofu or mixed tofu, especially in tofu production. A manufacturing method and a processed soybean product manufacturing system are provided.

  As a result of intensive research on the above-mentioned problems, the present inventor has extracted each component necessary for manufacturing a processed soybean product, and then uses a process of mixing and adjusting them according to the intended processed product. The inventors have conceived that the problem can be solved, and based on this, the present invention has been completed. That is, the invention claimed in the present application, or at least the disclosed invention, as means for solving the above-described problems is as follows.

[1] and solidified product components obtained Ri by the coagulated soy milk, as well as a separation step of separating the water-soluble components of coexist with the coagulum component where a whole other than the clot component, separated The coagulated product component and the water-soluble component are mixed and adjusted in accordance with the target product to be described later to obtain a mixture, and the post-treatment step is performed to subject the mixture to post-treatment to obtain the target product. A process for producing processed soybeans.
[2] The soybean according to [1], wherein in the mixing process, the coagulation component is processed at a mixing ratio such that the concentration of the coagulated component is a concentration suitable for obtaining the target product. Processed product manufacturing method.
[3] The processed soybean product production method according to any one of [1] and [2], wherein the target product is a molded product.
[4] The processed soybean product production method according to any one of [1] and [2], wherein the target product is a non-molded product.

[5] The concentration of the solidified component (also referred to as “solid content”) in the mixture is 25% by weight or less, and the post-treatment process includes a homogenization treatment of the mixture and a subsequent treatment. The method for producing a processed soybean product according to any one of [1] , [2], [3], and [4].
[6] The concentration of the solidified component (solid content) in the mixture is 25% by weight or less, and the mixture is not homogenized in the post-treatment process, [1] , [2 ] The method for producing processed soybeans according to any one of [3] and [4].
[7] The method for producing a processed soybean product according to any one of [5] and [6], wherein the target product is any of the following <T1> to <T5>.
<T1> Cotton tofu (including filled ones)
<T2> Frozen tofu-like food
<T3> Deep-fried food
<T4> Bubble-containing food
<T5> Any one of <T1> to <T4> containing secondary materials

[8] A coagulation treatment part for coagulating soymilk, a coagulation component obtained by the coagulation treatment , and a water-soluble component that is mixed with the coagulation component and is all other than the coagulation component a separation processing unit that separates an object subjected with mixing processing unit to obtain a separated the coagulum component and a water-soluble components and again mixed and adjusted to the later purpose product to the mixture, and the mixture is post-processing A processed soybean product manufacturing system comprising a post-processing unit for obtaining a product.
[9] The coagulation processing unit, the separation processing unit, and the mixing processing unit are shared, and a plurality of the post-processing units are provided to perform individual processing according to the target product. [8] The processed soybean product manufacturing system according to [8].
[10] The processed soybean product manufacturing system according to any one of [8] and [9], wherein a screw decanter is used for the separation processing unit.

Since the processed soybean product manufacturing method and the processed soybean product manufacturing system of the present invention are configured as described above, according to this, it is possible to consolidate the manufacturing line for various processed soybean products, thereby reducing the cost. Reduction, space saving, and hygiene management can be improved. In addition, it is easy to develop and promote new products by unifying the previous processes common to various processed products and characterizing each processed product in the post-processing process. It can correspond to manufacturing.

  Further, according to the present invention, particularly in tofu production, the number of steps and the time required for production can be shortened, the cost can be reduced, and hygiene can be improved. Further, filled tofu and mixed tofu can be produced.

It is a flowchart which shows the basic composition of the soybean processed product manufacturing method of this invention. It is a flowchart which shows another basic composition of the manufacturing method of processed soybean of this invention. It is a flowchart which shows the specific example of the soybean processed product manufacturing method of this invention. It is a conceptual diagram which shows the basic composition of the soybean processed product manufacturing system of this invention. It is a conceptual diagram which shows another structural example of the soybean processed product manufacturing system of this invention. It is explanatory drawing which shows the structural example of the separation process part in the soybean processed product manufacturing system of this invention. It is a flowchart which shows the example of the cotton tofu manufacturing process using this invention manufacturing method. It is a flowchart which shows the example of the conventional cotton tofu manufacturing process. It is a flowchart which shows a general manufacturing method about some conventional soybean processed products.

Hereinafter, the present invention will be described in detail with reference to the drawings.
FIG. 1 is a flowchart showing a basic configuration of a method for producing processed soybean products of the present invention. As shown in the figure, the present method for producing processed soybean products comprises a separation process P1 for separating the coagulated product component 2 and the water-soluble component 3 by the coagulation treatment (coagulation treatment process P0) of the soy milk 1, the separated coagulated product component 2 and the water-soluble product. The main configuration includes a mixing process P2 in which the sex component 3 is mixed to obtain the mixture 4, and a post-processing process P3 in which the mixture 4 is subjected to post-processing to obtain the target product 5. In addition, although the processed soybean products according to the present invention are mainly intended for food, the present invention is not limited to this, and non-food uses are not excluded.

  With this configuration, in the method for producing a processed soybean product of the present invention, the soy milk 1 that is in a mixture of the coagulated component 2 and the water-soluble component 3 by the coagulation treatment is separated from the coagulated component 2 and the water-soluble component in the separation process P1. In the mixing step P2, the separated coagulated component 2 and the water-soluble component 3 are mixed to obtain a mixture 4, and then in the post-processing step P3, the mixture 4 is subjected to a predetermined post-treatment. The target product 5 is obtained. Note that the target product 5 is not necessarily limited to the final product, and may be an intermediate product on the way to it.

In the mixing process P2, the concentration of the solidified component 2 , that is, the concentration of solids (hereinafter the same) is a concentration suitable for obtaining a molded product having a certain shape as the target product 5 . The mixing process can be performed at such a mixing ratio. Thereby, when the target product 5 is a molded product having a certain shape, the mixture 4 is obtained by mixing the coagulated component 2 and the water-soluble component 3 at a mixing ratio suitable for the production, and this is obtained. The target product 5 which is used in the post-processing step P3 and is a molded product can be obtained.

  However, the target product 5 according to the manufacturing method of the present invention is not limited to a molded product having such a fixed shape, and the target product 5 is a non-molded product regardless of the mixing process in the mixing process P2. Are also within the scope of the present invention. Moreover, even when it finally takes the form of a molded product, intermediate products that reach it can be included in the scope of the target product 5 of the present invention.

  FIG. 2 is a flowchart showing another basic configuration of the method for producing processed soybean products of the present invention. As shown in the drawing, in the method for producing processed soybeans, the post-treatment process P23 in the overall flow can be composed of a selective homogenization treatment P24 of the mixture 4 and a subsequent treatment P25. Here, the selective homogenization process indicates that the homogenization process may or may not be performed.

  That is, the presence / absence of homogenization is selected according to the specific type / content of the target product 25 or the final product. Therefore, when the homogenization process is not performed, the mixture 4 is immediately subjected to the “subsequent process” P25. On the other hand, when the homogenization process is performed, the mixture 4 is first homogenized and then subjected to the subsequent process P25.

  Regardless of the presence or absence of the homogenization treatment in the post-treatment process P23, the concentration of the mixture 4 obtained by mixing the solidified component 2 and the water-soluble component 3 in the mixing process P2 can be 25% by weight or less. Furthermore, it is good also as 14 to 25 weight%. Such a concentration range can cover various products such as cotton tofu, gandou, fried chicken and yuba as processed soybean products using soymilk 1 as a starting material. However, the present invention is not limited to such a numerical range, and even a lower concentration or a higher concentration is within the scope of the present invention.

  FIG. 3 is a flowchart showing a specific example of the method for producing a processed soybean product of the present invention. As shown in the figure, according to the production method of the present invention, a coagulation treatment by adding a coagulant to soy milk, and a separation treatment of a coagulum component (“coagulum” in the figure) and a water-soluble component (“whey” in the figure) generated thereby. The process up to the mixing process ("Density adjustment" in the figure) for adjusting the concentration and mixing the two separated again and the selective homogenization process are the same regardless of the target product. However, concentration adjustment in the mixing process is performed according to the target product.

  Then, the mixture whose concentration is adjusted and homogenized as necessary is subjected to a post-treatment process according to the target product. In other words, cotton tofu by filling or molding the homogenized mixture as it is, processed products like mousse or cream by foaming, frozen tofu-like processing by drying treatment such as freeze-drying after foaming Products, foam-containing processed products such as deep-fried products, bubble-containing processed products such as deep-fried, and dough are prepared by oil frying, rolling, coating or spreading treatment. After being heated and gelled, it is processed into yuba / crepe or laver-like film-like processed products, and processed into animal foods such as hamburger, surimi or scrambled eggs by molding processing or molding processing after high pressure / high temperature processing. Processed products can be manufactured.

  The concentration of the mixture is desirably about 14% for cotton tofu, about 18% for frozen tofu-like processed products, and about 25% for film-like processed products. In addition, in processed products such as animal meat such as livestock meat, it is preferably 14% or more, and a high concentration of about 30% may be used. In addition, any sub-material may be mixed and added to each processed soybean product described above. It is also possible to produce a new processed soybean product by adjusting the concentration of coagulum components, mainly consisting of protein and fat, depending on the presence or absence of homogenization and the design of post-treatment. The manufacturing method of the present invention can provide a free product development environment.

  As described above, according to the production method of the present invention, the coagulation product component and the water-soluble component, which are necessary components, are separated and extracted, and the steps from concentration adjustment and selective homogenization processing according to the product are common Therefore, it is not necessary to install a production line for each product as in the conventional case. And by setting it as the structure which can connect the process of a required post-process to this, multiple types of processed soybean products can be manufactured. In other words, it is a manufacturing method in which component separation and reconfiguration are performed in the first stage, and individual product processing is performed in the second stage. This results in line consolidation, cost reduction, space saving, improved hygiene management, and promotion of new product development. be able to.

  FIG. 4 is a conceptual diagram showing the basic configuration of the processed soybean product manufacturing system of the present invention. As shown in the figure, the processed soybean product manufacturing system 100 is separated from a coagulation processing unit 10 for coagulating soymilk, and a separation processing unit 20 for separating a coagulated product component and a water-soluble component obtained thereby. The main configuration includes a mixing processing unit 30 that obtains a mixture by mixing a coagulated product component and a water-soluble component, and a post-processing unit 40 that uses the mixture for post-processing to obtain a target product. In addition, as long as it is this structure, it is in the range of this invention irrespective of whether each part 10-40 is installed in the same housing | casing.

  With this configuration, in the present processed soybean product manufacturing system 100, the coagulation treatment unit 10 coagulates the soy milk, and the coagulated product component and the water-soluble component obtained thereby are separated and separated by the separation processing unit 20. The physical component and the water-soluble component are mixed (concentration adjustment) at an appropriate mixing ratio in the mixing processing unit 30 to become a mixture, and the mixture is subjected to post-processing in the post-processing unit 40 to obtain a target product.

  FIG. 5 is a conceptual diagram showing another configuration example of the processed soybean product manufacturing system of the present invention. As shown in the figure, the present system 200 has a solidification processing unit 10, a separation processing unit 20, and a mixing processing unit 30 in common, and a plurality of post-processing units 41, 42,... 4X are provided. In this configuration, individual processing according to the target product is performed. In the figure, although at least three post-processing units are provided, this is an example, and the number of post-processing units is not limited.

  With this configuration, the processed soybean product manufacturing system 200 can manufacture a plurality of target products. In any target product production, the soymilk, which is the starting material, is subjected to each treatment in the common coagulation processing unit 10, separation processing unit 20 and mixing processing unit 30, and then the resulting mixture. Is provided to the post-processing unit 41 or the like unique to each target product, and a predetermined process is performed to manufacture the target product.

  FIG. 6 is an explanatory diagram showing a configuration example of the separation processing unit in the processed soybean product manufacturing system of the present invention. As shown in the figure, a screw decanter 6 can be suitably used as the separation processing unit of the present system. When the stock solution 16 composed of soy milk and the coagulant added thereto is supplied to the screw decanter 6 and the screw decanter 6 is operated, a coagulum component 26 mainly composed of protein and fat, which constitutes the stock solution 16, The water-soluble component 36 (whey) is separated and taken out. The components 26 and 36 separated and recovered in this way are supplied to the mixing processing unit and mixed (concentration adjustment) at a predetermined mixing ratio.

Such a processed soybean product manufacturing system 100 and the like, and various processed soybean products manufactured by the above-described processed soybean product manufacturing method are also within the scope of the present invention. Representative examples are as follows, but the present invention is not limited thereto.
<T1> Cotton tofu (including filled ones)
<T2> Frozen tofu-like food <T3> Deep-fried food <T4> Bubble-containing food <T5> Any of <T1> or <T4> containing an auxiliary material

  In addition, various soybean processed products themselves obtained by using a coagulated product component and a water-soluble component derived from soy milk as raw materials are also within the scope of the present invention, and typical ones are the above <T1> to <T5> Of course, it is not limited to these, as long as it is a processed soybean product that is obtained by reconstituting soy milk-derived coagulated ingredients and water-soluble ingredients, existing products, existing products, and newly developed products Regardless, it is within the scope of the present invention.

EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated concretely, this invention is not limited to these Examples. In addition, unless otherwise indicated, the component content of each Example is shown by weight%.
<1 Cotton tofu>
<1-1 Cotton tofu>
FIG. 7 is a flowchart showing an example of a cotton tofu manufacturing process using the manufacturing method of the present invention. FIG. 8 is a flow chart showing an example of a conventional cotton tofu manufacturing process. The left side shows a system using general-purpose equipment, and the right side shows a method in which the degree of hygiene is further improved. As shown in these figures, conventionally, silk tofu was first produced from soy milk, then collapsed, and the collapsed product was subjected to press molding treatment, and the concentration was increased by discharging whey, thereby binding to cotton. In other words, it was a method in which silk tofu was made and then broken, compressed, dehydrated, and rebound.

  However, as shown in FIG. 7, in the present invention, processing such as breaking the tofu once produced is not performed, and a reconstituted mixture prepared at a concentration suitable for cotton tofu is obtained by separating and reconstituting soymilk components. Cotton tofu can be obtained by filling and the like. In other words, the tofu is made after adjusting and mixing the separated components to a binding concentration.

Such cotton tofu production according to the present invention has many advantages as described below.
a) Since the adjustment range of the tofu concentration is wide, the quality can be designed widely and freely.
b) The shape can be freely designed and molded.
c) Hot soy milk can be used instead of cold soy milk.
d) When in-line solidified with warm soymilk, it is separated into whey and tofu, so that it can be easily dehydrated and the production time can be shortened.
e) By separating the components with a separator and reconstituting (concentrating), the production time can be shortened.

f) Can be filled tofu.
g) In addition, since contamination is suppressed, it is easy to produce a mixture to which an auxiliary material is added particularly in the case of filled tofu.
h) In the case of filling tofu, sterilization can be performed simultaneously with the binding of tofu particles by heating.
i) Alternatively, the mold may be filled and taken out and packed.
As shown in the figure, components can be easily separated by adding a coagulant to warm soymilk and heating it for a short time, followed by separation treatment.

<1-2 Examples of Cotton Tofu (1)>
About 50 L of soy milk was prepared according to a conventional method using 10 kg of raw soybeans, and cooled to 10 ° C. or lower. Water was adjusted so that the solid content of the soymilk would be 8%, and after heating to 70 ° C. with a hot water bath, 870 g was collected. Magnesium chloride hexahydrate (Kanto Chemical Co., Inc.) was diluted in an aqueous solution having a concentration of 6% (weight) to obtain a coagulant. While stirring soy milk, 33 g of a coagulant was added, and after the addition, stirring was stopped and the mixture was allowed to stand for 4 minutes.

  After being allowed to stand, the solidified product was homogeneously broken by stirring to about 1 mmφ, and separated into a solidified product and an aqueous solution using a tabletop centrifuge (“Kokusan Co., Ltd.“ Small Centrifuge H-112 ”). The separated aqueous solution was added again to the coagulum so that the solid content of the separated coagulum was 14%, and was uniformly dispersed with a food processor (Panasonic). This was filled in a plastic container, sealed with a film, and immersed in warm water at 80 ° C. for 30 minutes for molding and sterilization.

<1-3 Comparative Example (1) of Cotton Tofu>
About 50 L of soy milk was prepared according to a conventional method using 10 kg of raw soybeans, and cooled to 10 ° C. or lower. The soymilk was adjusted to a solid content of 10% by addition of water, heated to 70 ° C. with a hot water bath, and then 720 g was collected. Magnesium chloride hexahydrate (Kanto Chemical Co., Inc.) was diluted in an aqueous solution having a concentration of 6% (weight) to obtain a coagulant. While stirring the soy milk, 33 g of a coagulant was added. After the addition, stirring was stopped and the mixture was allowed to stand for 10 minutes.

  After being allowed to stand, the coagulated product was homogeneously broken down by stirring to about 10 to 20 mmφ, put into a stainless steel handmade tofu mold (Ono Shoten), dehydrated until the solid content was 14%, and molded together. After molding, the tofu was transferred to a plastic container, the gap was filled with water, sealed with a film, and immersed in warm water at 80 ° C. for 30 minutes for sterilization.

<1-4 Evaluation of cotton tofu>
The cotton tofu example (1) was at least equal to or higher in quality than the comparative example (1). The advantages of the present invention described above could be confirmed in the production process and prototype of Example (1).

<Examples (2) and Comparative Examples (2) and (3) of 1-5 cotton tofu>
The manufacturing time by the conventional manufacturing method and this invention manufacturing method was compared. Table 1 below shows cotton tofu by the production method of the present invention (Example (2)), Table 2 shows cotton tofu by a conventional general-purpose equipment (general-purpose machine) (Comparative Example (2)), and Table 3 shows conventional tofu. Each manufacture example of the cotton tofu (comparative example (3)) by the manufacturing method which improved the sanitary side was shown including process time required. Each cotton tofu was 400 g.

  As shown in the table, cotton tofu (Example (2)) according to the production method of the present invention was able to significantly reduce the production time compared to the case where general-purpose equipment was used (Comparative Example (2)). . That is, in the comparative example (2), the time was 125 minutes, and in the example (2), it was 85 minutes. The production time was reduced by about 30% for 41 minutes.

<2 frozen tofu>
<Example of frozen tofu (1)>
About 50 L of soy milk was prepared according to a conventional method using 10 kg of raw soybeans, and cooled to 10 ° C. or lower. Water was adjusted so that the solid content of the soymilk would be 8%, and after heating to 70 ° C. with a hot water bath, 870 g was collected. Magnesium chloride hexahydrate (Kanto Chemical Co., Inc.) was diluted in an aqueous solution having a concentration of 6% (weight) to obtain a coagulant. While stirring soy milk, 33 g of a coagulant was added, and after the addition, stirring was stopped and the mixture was allowed to stand for 4 minutes.

  After being allowed to stand, the coagulated material is homogeneously broken by stirring to about 1 mmφ, and separated into a coagulated material and an aqueous solution with a tabletop centrifuge (“Kokusan Co., Ltd.“ Small Centrifuge H-112 ”). Obtained. In order to homogenize the separated coagulum, it was processed with a food processor (Panasonic). In order to entrap air, the mixture was stirred with a hand mixer (Panasonic) to mix and disperse bubbles. This was filled in a plastic container, sealed with a film, and immersed in warm water at 80 ° C. for 30 minutes for molding and sterilization.

<2-2 Comparative Example (1) of Frozen Tofu>
The tofu prepared in Comparative Example (1) of cotton tofu was stored for 2 weeks at -3 to -1 ° C and thawed to obtain Comparative Example (1) of frozen tofu.

<2-3 Evaluation of frozen tofu>
The frozen tofu example (1) was a frozen tofu-like food at least equal to or higher in quality than the comparative example (1). The advantages of the present invention described above could be confirmed in the manufacturing process and prototype of this example.

<Example of frozen tofu (2-4)>
In Table 4, the manufacture example of the frozen tofu (Example (2)) by this invention manufacturing method was shown including process time required. As shown here, the production time of this example is 85 minutes, and according to the present invention, in a very short time, as compared with the conventional frozen tofu which must undergo a freezing treatment for a considerable number of days as described above. It was confirmed that frozen tofu-like food could be produced.

<3 Bubble-containing membranous food>
<3-1 Example (1) of bubble-containing membranous food>
About 50 L of soy milk was prepared according to a conventional method using 10 kg of raw soybeans, and cooled to 10 ° C. or lower. Water was adjusted so that the solid content of the soymilk would be 8%, and after heating to 70 ° C. with a hot water bath, 870 g was collected. Magnesium chloride hexahydrate (Kanto Chemical Co., Inc.) was diluted in an aqueous solution having a concentration of 6% (weight) to obtain a coagulant. While stirring soy milk, 33 g of a coagulant was added, and after the addition, stirring was stopped and the mixture was allowed to stand for 4 minutes.

  After being allowed to stand, the coagulated material is homogeneously broken by stirring to about 1 mmφ and separated into a coagulated material and an aqueous solution with a tabletop centrifuge (“Kokusan Co., Ltd.“ Small Centrifuge H-112 ”). Obtained. The separated coagulum was made into a paste using a food processor (Panasonic “MK-K81”), and air bubbles were mixed with a hand mixer (Panasonic “MK-H4”). The one containing bubbles was applied to a hot plate with a thickness of less than 1 mm, the water was evaporated with a low heat so as not to burn, and the hot plate was peeled off.

<3-2 Evaluation of bubble-containing membranous food>
In the production process and prototype of Example (1) of the bubble-containing membranous food, the advantages of the present invention described above could be confirmed.

<3-3 Example of bubble-containing membranous food (2)>
Table 5 shows production examples of the bubble-containing film-like food (Example (2)) according to the production method of the present invention, including the time required for the process. As shown here, the time required for production of this example was 92 minutes, and it was confirmed that the bubble-containing membranous food as the target product could be produced in a short time.

<4 Membrane food>
<4-1 Example of Film Food (1)>
About 50 L of soy milk was prepared according to a conventional method using 10 kg of raw soybeans, and cooled to 10 ° C. or lower. Water was adjusted so that the solid content of the soymilk would be 8%, and after heating to 70 ° C. with a hot water bath, 870 g was collected. Magnesium chloride hexahydrate (Kanto Chemical Co., Inc.) was diluted in an aqueous solution having a concentration of 6% (weight) to obtain a coagulant. While stirring soy milk, 33 g of a coagulant was added, and after the addition, stirring was stopped and the mixture was allowed to stand for 4 minutes.

  After being allowed to stand, the coagulated material is homogeneously broken by stirring to about 1 mmφ, and separated into a coagulated material and an aqueous solution with a tabletop centrifuge (“Kokusan Co., Ltd.“ Small Centrifuge H-112 ”). Obtained. The solidified product was sandwiched between cooking sheets (Asahi Kasei “Cook Par”) and rolled to a thickness of about 1 mm with a rolling pin. It was cut into a size that could fit into a frying pan and heated until low on fire and the coagulum became elastic.

<4-2 Comparative Example of Film Food (1)>
About 50 L of soy milk was prepared according to a conventional method using 10 kg of raw soybeans, and cooled to 10 ° C. or lower. The required amount of soy milk was collected, heated to a constant temperature of 90 ° C., and the yuba formed on the surface was pumped up repeatedly every 10 minutes, and dried on the skewer at room temperature for 10 minutes to prepare the yuba.

<4-3 Evaluation of membranous food>
Example (1) of the membranous food was a yuba-like food having a quality at least equal to or higher than that of Comparative Example (1). The advantages of the present invention described above could be confirmed in the manufacturing process and prototype of this example.

<4-4 Example of membranous food (2)>
Table 6 shows a production example of a film-like food (Example (2)) according to the production method of the present invention including the time required for the process. As shown here, the time required for production of this example was 92 minutes. It has been confirmed that yuba-like film-like food can be produced by a simple process compared to the conventional method.

<5 Fibrous food>
<5-1 Example (1) of fibrous food>
About 50 L of soy milk was prepared according to a conventional method using 10 kg of raw soybeans, and cooled to 10 ° C. or lower. Water was adjusted so that the solid content of the soymilk would be 8%, and after heating to 70 ° C. with a hot water bath, 870 g was collected. Magnesium chloride hexahydrate (Kanto Chemical Co., Inc.) was diluted in an aqueous solution having a concentration of 6% (weight) to obtain a coagulant. While stirring soy milk, 33 g of a coagulant was added, and after the addition, stirring was stopped and the mixture was allowed to stand for 4 minutes.

  After being allowed to stand, the solidified material is homogeneously broken by stirring to about 1 mmφ, separated into a solidified material and an aqueous solution with a tabletop centrifuge (“Kokusan Co., Ltd.“ Small Centrifuge H-112 ”), air-dried, and solid content of 40% A coagulum was obtained. A fibrous structure was obtained by extruding from an orifice of 2 mmφ at 0.4 MPa and 160 ° C. with a biaxial extruder (“Nano-16” manufactured by Nara Machinery Co., Ltd.).

<5-2 Evaluation of fibrous food>
Example (1) of the fibrous food is excellent in texture and oil retaining properties, and various animal foods such as hamburger style, corned beef style, mixed meat style with soy protein, salami sausage style, beef jerky style, etc. It was a material suitable for food. The advantages of the present invention described above could be confirmed in the manufacturing process and prototype of this example.

<Example (2) of 5-3 fibrous food>
In Table 7, the manufacture example of the fibrous food (Example (2)) by this invention manufacturing method was shown including process time required. As shown here, the time required for production of this example was 94 minutes. It was confirmed that the fibrous food can be produced by a simple process as compared with the conventional method.

<6 Creamy food>
<6-1 Example of creamy food (1)>
In Table 8, the manufacture example of the cream-like foodstuff (Example (1)) by this invention manufacturing method was shown including process time required. As shown here, the production time of this example was 85 minutes. It was confirmed that a creamy food derived from soybeans can be produced by a simple process.

According to the processed soybean product manufacturing method and the processed soybean product manufacturing system of the present invention, it is possible to consolidate the production lines of various processed soybean products, thereby reducing costs, saving space, and improving hygiene management. Can do. In addition, it is easy to develop and promote new products by unifying the previous processes common to various processed products and characterizing each processed product in the post-processing process. It can correspond to manufacturing.

  Further, according to the present invention, particularly in tofu production, the number of steps and the time required for production can be shortened, the cost can be reduced, and hygiene can be improved. Further, filled tofu and mixed tofu can be produced. Therefore, the present invention has high industrial applicability in this field and all related industrial fields and technical fields.

DESCRIPTION OF SYMBOLS 1 ... Soy milk 2 ... Coagulated component 3 ... Water-soluble component 4 ... Mixture 5, 25 ... Target product 6 ... Screw decanter 16 ... Stock solution 26 ... Coagulated component 36 ... Water-soluble component

DESCRIPTION OF SYMBOLS 10 ... Coagulation process part 20 ... Separation process part 30 ... Mixing process part 40, 41, 42, 4X ... Post-processing part 100, 200 ... Processed soybean product manufacturing system P0 ... Coagulation process P1 ... Separation process P2 ... Mixing process P3, P23: Post-processing process P24 ... Selective homogenization process P25 ... Subsequent process

Claims (10)

A clot component obtained Ri by the coagulated soy milk, as well as the separation process that coexist with the coagulated ingredients to separate the water-soluble components where a whole other than the clot component,
A mixing process in which the separated coagulated component and water-soluble component are mixed and adjusted according to the target product to obtain a mixture;
And a post-treatment process in which the mixture is subjected to post-treatment to obtain a target product. 2. The processed soybean product according to claim 1, wherein in the mixing process, processing is performed at a mixing ratio such that the concentration of the coagulated component is a concentration suitable for obtaining the target product. Method. The method for producing a processed soybean product according to claim 1 , wherein the target product is a molded product. The method for producing a processed soybean product according to claim 1 , wherein the target product is a non-molded product. The concentration of the solidified component (also referred to as “solid content”) in the mixture is 25% by weight or less, and the post-treatment process includes a homogenization treatment of the mixture and a subsequent treatment. The method for producing a processed soybean product according to any one of claims 1 , 2, 3, and 4. The density of the coagulated ingredients in the mixture (solids) not more than 25 wt%, in the post-processing, characterized in that the homogenization of the mixture is not performed, according to claim 1, 2, 3, 4 The method for producing processed soybean products according to any one of the above. The method for producing a processed soybean product according to any one of claims 5 and 6, wherein the target product is any one of the following <T1> to <T5>.
<T1> Cotton tofu (including filled ones)
<T2> Frozen tofu-like food
<T3> Deep-fried food
<T4> Bubble-containing food
<T5> Any one of <T1> to <T4> containing secondary materials A coagulation treatment unit for coagulating soymilk;
A separation processing unit that separates the coagulated product component obtained by the coagulation treatment , and the water-soluble component that is mixed with the coagulated product component and is all other than the coagulated product component ;
A mixing unit to obtain a separated the coagulum component and a water-soluble components and again mixed and adjusted to the later purpose product to mixture,
And a post-processing unit for subjecting the mixture to post-treatment to obtain a target product. 9. The solidification processing unit, the separation processing unit, and the mixing processing unit are shared, and a plurality of the post-processing units are provided to perform individual processing according to the target product. The processed soybean product manufacturing system described in 1. 10. The processed soybean product manufacturing system according to claim 8 , wherein a screw decanter is used for the separation processing unit.