JPS5824110B2 - How do you know what to do? - Google Patents

Description

Detailed Description of the Invention The present invention relates to a method for processing soymilk, which is an intermediate product when manufacturing tofu, and in particular, to a method for processing soymilk for high-quality tofu such as packed tofu. It is a processing method that efficiently performs the concentration action to reduce the water content in soy milk, the deaeration action, and the action to lower the temperature of soy milk at low cost. The soymilk produced using the soybean milk is temporarily stored in a storage tank, and the soymilk is sucked into the vacuum tank to which vacuum is applied using a plurality of branched pipes, and the soybean milk is diffused in the tank to aerate it into vacuum air. This device promotes the evaporation of moisture, dissipates the heat applied during soybean milk separation, and easily removes air bubbles mixed in soybean milk during separation.

In the production of soy milk, carefully selected soybeans are soaked in water to sufficiently swell them, and ground while adding water to make them ``raw''.
It is well known that soy milk is obtained by heating and separating okara.

The quality of tofu and the yield of soymilk are greatly influenced by the grinding conditions, especially the amount of water added.

This grinding always requires the addition of water, and the addition of water causes the soluble components during the grinding to come out.

Therefore, increasing the amount of water will accelerate the elution of soluble components and improve the extraction rate, but this will dilute the concentration of soymilk.
If tofu is made by directly coagulating the tofu, only soft tofu can be obtained.

In addition, soymilk is heated to 100℃ or higher before or after separation in order to denature the soymilk protein and sterilize it, but in the case of regular packaged tofu, when adding a coagulant, it is necessary to add a coagulant when producing tofu continuously and in large quantities. If these processes are not properly controlled, tofu of a certain quality cannot be obtained.

Particularly when soybean milk is produced continuously, a continuous separation device is used, and the soybeans and milk are shaken vigorously and taken out.

Therefore, air bubbles may be formed in the soybean milk, and these air bubbles enter the tofu and impair its quality.

In addition, soymilk for stuffing and silken tofu as described above generally needs to be concentrated, so it is installed in a concentrator, but conventional concentrators are always equipped with heating equipment, and this heating means prevents deterioration of the soymilk. However, the production cost of tofu has soared due to the high cost of concentrating it.

The present invention has been made with attention to these points, and when grinding soaked soybeans, water is added more than conventionally to fully release the re-enhancing ingredients, and the diluted soybean milk is heat-treated, or heat-treated during grinding. The soybean milk is separated and once collected in a storage tank or continuously subjected to the treatment of the present invention.The vacuum tank to which reduced pressure is applied is equipped with a suction pipe composed of many branch pipes, and the soymilk is passed through this. This suction increases the surface area of the soymilk and spreads it thinly on the inner wall of the tank to promote evaporation of water. At the same time, it removes air bubbles from the soymilk and cools it by removing latent heat from the soymilk, making the next coagulation smoother. This is what I decided to do.

Embodiments of the present invention will be described below based on an apparatus illustrated in the drawings.

FIG. 1 is a schematic diagram of a preferred embodiment, partially cut away, and FIG. 2 is a sectional view taken along section line 2-2 in FIG. 1 in the direction of the arrow. The filtered and separated soymilk is sent through the feed pipe 2 to the stored soymilk 3.
is accommodated.

6 is a pressure reduction tank, and a pressure reduction pipe 7 is installed in the upper center of the tank.
is connected, and its pipe end faces the middle of the vacuum tank 6 to form a pressure reduction port 8.The pressure reduction pipe 7 connected to the pressure reduction tank 6 may be directly connected to a pressure reduction device, but in this embodiment, The figure shows a system in which two stages of decompression tanks are used, and the decompression tank 6 is referred to as a primary decompression tank, and the decompression tank 15 described next is referred to as a secondary decompression tank.

Therefore, the decompression pipe 7 connected to the primary decompression tank 5 is a suction pipe connected to the secondary decompression tank 15.

A decompression pipe 16 connected to a decompression device is connected to the upper center of the secondary decompression tank 15 in the same way as the tank 6, and the end of the pipe faces a decompression port 17 in the hollow space inside the tank 15.
form.

10 is a suction pipe of the primary decompression tank; the suction pipe 10
are connected in a tangential direction to the outer circumference of the decompression tank 6, and are constructed of a manifold made up of a plurality of particularly small-diameter pipes, each having a connecting opening on the inner wall of the tank 6 to form an elongated input portion -9.

Further, the suction pipe 10 is provided with a regulating valve 5 at its front part and connected to a suction pipe 4, and the suction pipe 4 reaches the stored soymilk 3 in the soymilk tank 1 described above.

On the other hand, the suction pipe 7' of the secondary decompression tank 15 becomes the decompression pipe 7 of the primary decompression tank 6, but the suction pipe 7' and the decompression tank 15 may be constructed of a manifold like the primary decompression tank 6. Evaporation, deaeration, and cooling in the secondary decompression tank are almost unnecessary, and the soybean milk sucked out from the primary tank 6 with depressurization is mainly used to capture and return it to the tank.

Therefore, the opening of the suction pipe 7' is simply the secondary vacuum tank 1.
5 may be an elongated inlet.

Each of the decompression tanks 6 and 15 has its lower part constricted into an inverted conical shape, and the soybean milk outlet pipes 11 and 18 are provided at the lower end thereof.
The outlet pipe 11 is provided with a valve 12 and connected to a storage tank 13.

Although no valve is shown in the outlet pipe 18, a valve may be provided if necessary.

Reference numeral 19 denotes a soybean milk take-out pipe connected to the lower part of the storage tank 13, and the soybean milk is sent to the next process via a transport pipe 21 using a suitable pump 20.

In the present invention, for example, soymilk is processed using such means, so that the soymilk sent from the soymilk feed pipe 2 is not the same as conventional general soymilk; The soybean milk is stored in the soybean milk tank 1 using a suitable pump, or it is directly connected to the suction pipe 4.

On the other hand, in this example, the secondary pressure reduction tank 15 is first reduced in pressure by the pressure reduction pipe 16 connected to the pressure reduction device, and then the secondary pressure reduction tank 15 is reduced in pressure.
A suction pipe 7' forming a 50 inlet.

7, the primary vacuum tank 6 is depressurized.

When the regulating valve 5 is opened when the pressure in the primary depressurizing tank 6 has been appropriately reduced, the stored soymilk 3 is absorbed into the tank 6 while being dispersed via the blow-off pipe 4 and the suction pipe 10 that is branched, and is diffused at the opening of the tank 6. The soymilk flows down along the inner wall of the tank, is spread thinly at the input part 9 depending on the opening degree of the regulating valve 5, and is sucked in while swirling and aerated with reduced pressure air.

Then, the soymilk sucked into the primary decompression tank 6 according to the opening/closing degree of the valve 12 and the operation of the regulating valve 5 is transferred to the inverted conical cavity A.
The soybean milk swirls in a vortex, forms a film as shown by C, is aerated, promotes evaporation of moisture, deaerates, removes latent heat, and flows down to the storage tank 13 via the outlet pipe 11, yielding treated soymilk 14.

The swirling current and film-like formation of soybean milk generated in the primary vacuum tank 6 is due to the vacuum and the amount of suction, but sometimes the soybean milk is sucked into the vacuum pipe 7 from the vacuum port 8 of the vacuum tank 6 .

Therefore, in this embodiment, a secondary vacuum tank 15 is provided to collect the soybean milk sucked into the vacuum pipe 7 and to ensure the evaporation of moisture and cooling through aeration.
Similar to the next-class pressure tank, this tank promotes evaporation, cools the soymilk, and removes air bubbles contained in the soymilk.

Therefore, the soymilk 14 collected in the storage tank 13 is more concentrated than the soymilk 3 in the soymilk tank 1, and as it is cooled, air bubbles disappear, making it possible to make high-quality soymilk for tofu, especially for stuffed tofu and silken tofu. Are suitable.

The present invention is an extremely simple device that requires less installation space.
It has become possible to process soymilk continuously and inexpensively.

[Brief explanation of the drawing]

FIG. 1 is a schematic diagram, partially cut away, of a preferred embodiment for carrying out the invention. FIG. 2 is a sectional view taken along section line 2--2 in FIG. 1 in the direction of the arrow. 1: Soy milk tank, 2: Feeding pipe, 3: Storage soy milk, 4:
Suction pipe, 5: Adjustment valve, 6: Decompression tank, 7: Decompression port 9, 9: Input section, 10: Suction/9 tap, 11: Output no. 9 tap, 12: Valve, 13: Storage tank 14: Processed soymilk, 15: Decompression tank, 16: Decompression pipe, 17: Decompression port, 18: Output pipe, 19: Takeout pipe, 20: Pump, 21: Transport pipe.

Claims (1)

[Claims] 1 The ground product obtained by adding water to the soaked soybeans and grinding them is separated into okara and soy milk, and the obtained soy milk is temporarily stored in a tank, and a manifold pipe that is configured to branch into multiple pipes is installed in the decompression tank connected to a decompression device. sucking and diffusing the stored soymilk through the
A method for processing soymilk for tofu, characterized in that the water content in the soymilk is reduced while aeration is carried out in the reduced pressure air in the tank, the temperature of the soymilk is lowered, and the soymilk is stored in the tank again.