JPS5849229B2 - Toni Yuuniku Ukiofukicom Agedane no Seizouhou - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to coagulation in the production process of fried tobu.

Automation has recently progressed in manufacturing, increasing efficiency and saving labor.

On the other hand, as consumer lifestyles become more sophisticated, there is a growing demand for improved product quality.

There is a strong demand for fried products in particular, as it is possible to judge the quality of the product just by looking at it.

The purpose of the present invention is to blow air into soy milk to improve the surface of the soybean for frying, and to eliminate the large lens-shaped oil bubbles that inevitably form on the surface in conventional methods.

For this purpose, before sending the soymilk together with a coagulant to a coagulating machine and coagulating it, compressed air is first blown into the soymilk to form air bubbles in the soymilk to prevent the coagulation. be.

This will be explained in detail on the basis of the illustrated apparatus for carrying out the method.

In the drawing, an air pipe 2 connected to a compressor 1 has a pot 3 and a flow meter 4 in its middle, and opens into a soy milk pipe 6 provided at the bottom of a soy milk tank 5.

The soybean milk pipe 6 is connected to a flow meter 9 via a pump 7 and a pot 8.

A pipe 10 provided on the outflow side of the flow meter 9 opens onto a coagulator 11 .

Further, a coagulant pipe 13 provided at the bottom of the coagulation tank 12 opens onto the coagulator 11 at the position of the soybean milk pipe 10 via a pump 14, a pot 15, and a flow meter 16.

When the compressor 1 is operated and the cock 3 is opened, the compressed air is regulated by the flow meter 4 and injected into the soybean milk pipe 6.

The soymilk into which air has been blown by operating the pump 7 passes through a coagulation tank 8, is regulated by a flow meter 9, and falls into a coagulating machine 11.

On the other hand, when the pump 14 is rotated, the coagulating agent in the coagulating tank 12 is adjusted by the flow meter 16 through the coagulating tank 15, and the coagulating agent is adjusted by the flow meter 16.
1. It falls at the same time as soy milk.

There are the following five factors when coagulating fried tobu.

These are stirring, soy milk concentration, soy milk temperature, amount of coagulant, and pH.

When making fried dough using a machine, it is extremely difficult to change the stirring conditions.

In this case, the issues are the flow rate of soymilk flowing out of the pipe, the cross-sectional area of the outlet of the pipe, the shape of the outlet of the pipe, and the shape of the coagulation tank.

However, if the shape of the coagulation tank is fixed, it is necessary to coagulate regardless of the shape, and for that purpose, it would be even better to perform the reaction at the place where the soymilk and coagulant fall, as in this device. , Even with this, if we simply reacted the two, there would be unevenness.

Therefore, in the method of the present invention, in order to prevent this, soy milk contains
First, air is injected.

This increases the contact surface between the soymilk and the coagulant, allowing the coagulation reaction to occur evenly.

In addition, by spraying bubbles, you can eliminate large bubbles on the surface of the fried food, and by adding bubbles, the connections between the particles of tobu are broken and moisture does not get trapped in some areas, so large bubbles can be removed. It disappears.

According to experimental results, 120 liters of air is preferable for 2,300 A of soy milk.

In this case, if too much air is added, the particles of tobu will be completely disconnected, resulting in a spongy fried product.

As described above, according to the method of the present invention, since an appropriate amount of air is blown into the soymilk, the surface is very clean without lens-shaped oil bubbles during frying, and the product is even and stable. is significantly improved.

When producing such a large amount of fried food, blowing an appropriate amount of air into soybean milk is the most appropriate way to obtain a high-quality product.

[Brief explanation of the drawing]

The drawing is a longitudinal sectional side view of the entire apparatus for carrying out the method of the invention. 1... Compressor 2... Air pipe, 5... Soy milk tank, 6... Soy milk pipe, 12... Coagulation tank, 13...・・・
...Coagulation pipe.

Claims (1)

[Claims] 1. A method for producing fried dough in which air is blown into soymilk by blowing compressed air into the soymilk to form air bubbles in the soymilk before the soymilk is fed into a coagulating machine together with a coagulant and coagulated. .