JPH0139737B2 - - Google Patents
Info
- Publication number
- JPH0139737B2 JPH0139737B2 JP60170250A JP17025085A JPH0139737B2 JP H0139737 B2 JPH0139737 B2 JP H0139737B2 JP 60170250 A JP60170250 A JP 60170250A JP 17025085 A JP17025085 A JP 17025085A JP H0139737 B2 JPH0139737 B2 JP H0139737B2
- Authority
- JP
- Japan
- Prior art keywords
- boiling
- soup
- medium solution
- heating
- heating medium
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 238000009835 boiling Methods 0.000 claims description 35
- 238000010438 heat treatment Methods 0.000 claims description 29
- 235000014347 soups Nutrition 0.000 claims description 25
- 238000000034 method Methods 0.000 claims description 9
- AMXOYNBUYSYVKV-UHFFFAOYSA-M lithium bromide Chemical compound [Li+].[Br-] AMXOYNBUYSYVKV-UHFFFAOYSA-M 0.000 claims description 4
- 235000010469 Glycine max Nutrition 0.000 description 4
- 244000068988 Glycine max Species 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 235000013322 soy milk Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241001131796 Botaurus stellaris Species 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 238000002485 combustion reaction Methods 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
- Commercial Cooking Devices (AREA)
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は豆乳製造の中間工程であるご汁の煮沸
法に関するものである。DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a method of boiling soup, which is an intermediate step in soybean milk production.
（従来技術）
豆乳製造の工程は、まず水に浸して柔らかくし
た大豆を砕いて、この砕いた大豆（これをご汁と
いう）を煮沸する。(Prior Art) The process of producing soy milk involves first crushing soybeans that have been softened by soaking them in water, and then boiling the crushed soybeans (this is called gojiru).
次に、前記煮沸した大豆を絞つて汁を得る（こ
れが豆乳である）。これをにがりで固めたものが
豆腐である。 Next, the boiled soybeans are squeezed to obtain juice (this is soy milk). Tofu is made by hardening this with bittern.
上述の工程の中で、従来のご汁の煮沸法は、生
蒸気を直接煮釜に入れてご汁を煮沸するか、また
は地釡にご汁を入れて直火で煮沸するものであつ
た。 Among the above-mentioned processes, the conventional method of boiling soup is to boil the soup by directly pouring live steam into a boiling pot, or by pouring the soup into an earthen pot and boiling it over an open flame. .
（発明が解決しようとする問題点）
しかし、従来技術で示した２つの方法に共通す
る欠点は、大気圧下でご汁を煮沸しているので、
ご汁を煮沸し適温に達するまで長時間を要し、連
続的に大量のご汁を煮沸することができないとい
うことである。また、従来技術で示した生蒸気を
直接煮釡に入れてご汁を煮沸する方法では、生蒸
気を煮釡に入れる際発生するドレン（水滴）がご
汁内にはいり、ご汁の濃度が変化し、出来上がつ
た製品としての豆乳の品質も不均一になるという
問題点がある。上述の方法によると、生蒸気と共
に錆やスケール等の不純物がご汁に混入し、製品
の品質を低下させるという問題点がある。(Problem to be solved by the invention) However, the common drawback of the two methods shown in the prior art is that the soup is boiled under atmospheric pressure.
This means that it takes a long time to boil the soup to reach the appropriate temperature, and it is not possible to boil a large amount of soup continuously. In addition, in the method of boiling soup by directly putting live steam into a boiling pot as shown in the conventional technology, the condensate (water droplets) generated when putting live steam into a boiling pot enters the soup, causing the concentration of the soup to decrease. There is a problem in that the quality of the finished soymilk product changes and becomes uneven. According to the above-mentioned method, there is a problem that impurities such as rust and scale are mixed into the soup along with the live steam, degrading the quality of the product.
また、従来技術で示した地釡にご汁を入れて直
火で煮沸する方法では、火加減が煩雑であり、火
加減が悪い場合には、地釡の底にご汁が焦げつい
て臭味が残るという問題点がある。 In addition, with the conventional method of pouring soup into a pot and boiling it over an open flame, controlling the heat is complicated. There is a problem that remains.
（問題点を解決するための手段）
本発明は、上記のような問題点を解決すること
を目的とし、その手段として、減圧機能を有する
加熱容器内に上面との間に隙間をもつて熱媒溶液
を入れ、この熱媒溶液内に煮沸管を配置し前記加
熱容器内を減圧させ、真空状能において前記熱媒
溶液を加熱した状態で前記煮沸管内にご汁を通過
させるようにしたものである。(Means for Solving the Problems) The present invention aims to solve the above-mentioned problems, and as a means for that purpose, it is possible to heat a heating container with a gap between the top surface and the heating container having a pressure reducing function. A medium solution is placed in the heating medium solution, a boiling tube is placed in the heating medium solution, the pressure inside the heating container is reduced, and the soup is passed through the boiling tube while the heating medium solution is heated in a vacuum state. It is.
（実施例）
以下、本発明の実施例を図面に基づいて説明す
る。(Example) Hereinafter, an example of the present invention will be described based on the drawings.
第１図は本発明に係るご汁の煮沸法に使用する
煮沸装置の正面断面図である。 FIG. 1 is a front sectional view of a boiling device used in the soup boiling method according to the present invention.
また、本実施例で使用する煮沸装置について説
明する。 Also, a boiling device used in this example will be explained.
第１図に示すように、加熱容器１は密閉された
タンク状に形成されている。該加熱容器１内には
上面６との間に隙間７をもつて臭化リチウムから
なる熱媒溶液３が入れてあり、この熱媒溶液３内
には煮沸管２が配置されている。ここで、隙間７
は、加熱容器１内を真空状態にするために設けら
れている。前記煮沸管２の加熱容器１内への取り
付けは、加熱容器１の下方側面に向けて煮沸管２
をラセン状に配置させることによつてなされてい
る。尚、煮沸管２は、その直径が34mm、厚みが２
mm、全長が35ｍである。また、煮沸管２の下方端
部には、流量調整機能を有する圧送ポンプ４が設
けられており、さらに上方端部には、温度計５が
設けられている。 As shown in FIG. 1, the heating container 1 is formed in the shape of a sealed tank. A heating medium solution 3 made of lithium bromide is placed in the heating container 1 with a gap 7 between it and the top surface 6, and a boiling tube 2 is disposed within the heating medium solution 3. Here, gap 7
is provided to bring the inside of the heating container 1 into a vacuum state. The boiling tube 2 is installed in the heating container 1 by pointing the boiling tube 2 toward the lower side of the heating container 1.
This is done by arranging them in a spiral pattern. The boiling tube 2 has a diameter of 34 mm and a thickness of 2 mm.
mm, and the total length is 35m. Further, a pressure pump 4 having a flow rate adjustment function is provided at the lower end of the boiling tube 2, and a thermometer 5 is further provided at the upper end.
次に、上記煮沸装置を用いたご汁の煮沸法につ
いて説明する。 Next, a method of boiling soup using the above boiling device will be explained.
まず、熱媒溶液３の沸点を下げるために加熱容
器１内を減圧して完全真空状態（760mmHg）にす
る。この状態で、加熱容器１の下部に設けられた
燃焼室（図示せず）内をバーナ（図示せず）で加
熱して、熱媒溶液３を設定温度115℃まで上昇さ
せる。 First, in order to lower the boiling point of the heating medium solution 3, the pressure inside the heating container 1 is reduced to a complete vacuum state (760 mmHg). In this state, the inside of the combustion chamber (not shown) provided at the lower part of the heating container 1 is heated with a burner (not shown) to raise the heat medium solution 3 to a set temperature of 115°C.
本発明者が実験した結果、常圧下で加熱した場
合には、熱媒溶液３を115℃まで上昇させるのに
60分間を要していたが、加熱容器１内を完全真空
状態にして加熱した場合には、熱媒溶液３を26分
間で115℃まで上昇させることができることが分
かり、34分間の時間削減に成功した。 As a result of experiments conducted by the present inventor, it was found that heating medium solution 3 could be raised to 115°C when heated under normal pressure.
It used to take 60 minutes, but it was found that if the heating container 1 was heated in a completely vacuum state, the heating medium solution 3 could be raised to 115°C in 26 minutes, reducing the time by 34 minutes. Successful.
熱媒溶液３の温度が115℃まで上昇したら、前
記圧送ポンプ４を介して煮沸管２内にご汁を圧送
させる。すると、煮沸管２内をご汁が通過する際
に前起熱媒溶液３により煮沸管２が加熱され、ご
汁が煮沸管２を出る段階では、約100℃まで加熱
されている。尚、ご汁の最終温度（約100℃）は、
煮沸管２の上方端部に設けられた前記温度計５に
よつて確認することができる。 When the temperature of the heating medium solution 3 rises to 115° C., the juice is forced into the boiling tube 2 via the pressure pump 4. Then, when the juice passes through the boiling tube 2, the boiling tube 2 is heated by the preheating medium solution 3, and by the time the juice exits the boiling tube 2, it has been heated to about 100°C. The final temperature of the soup (approximately 100℃) is
This can be confirmed using the thermometer 5 provided at the upper end of the boiling tube 2.
このようにして、ご汁を煮沸させると、完全真
空状態で熱媒溶液３を加熱することにより、熱媒
溶液３が短時間で設定温度（115℃）まで加熱さ
れるので、ご汁を瞬間的に適温（約100℃）まで
煮沸することができる。 When the soup is boiled in this way, the heating medium solution 3 is heated to the set temperature (115°C) in a short time by heating the heating medium solution 3 in a completely vacuum state, so the soup can be boiled instantly. It can be boiled to a suitable temperature (approximately 100℃).
（発明の効果）
本発明は、以上のように構成したのでご汁を短
時間で適温まで煮沸することができ、連続的に大
量のご汁の煮沸を行うことができるというすぐれ
た効果を有する。また、ご汁の煮沸の際、不純物
が混入することなく衛生的な状態で煮沸すること
ができ、製品として出来上がつた豆乳の品質を一
定に保つことができるというすぐれた効果を有す
る。また、釡の下部にご汁が焦げついて臭味が残
るという問題点を解消することができるというす
ぐれた効果を有する。(Effects of the Invention) The present invention has the excellent effects of being able to boil soup to an appropriate temperature in a short time and continuously boiling a large amount of soup because it is configured as described above. . In addition, when boiling the soup, it can be boiled in a sanitary manner without contaminating impurities, and the quality of the finished soymilk product can be maintained at a constant level. Moreover, it has an excellent effect of being able to solve the problem that the soup gets burnt at the bottom of the pot and leaves a smelly smell.
第１図は本発明に係るご汁の煮沸に使用する煮
沸装置の正面断面図である。
１……加熱容器、２……煮沸管、３……熱媒溶
液、４……圧送ポンプ、５……温度計、６……上
面、７……隙間。
FIG. 1 is a front sectional view of a boiling device used for boiling soup according to the present invention. DESCRIPTION OF SYMBOLS 1... Heating container, 2... Boiling tube, 3... Heat medium solution, 4... Pressure pump, 5... Thermometer, 6... Upper surface, 7... Gap.
Claims (1)
隙間をもつて臭化リチウムからなる熱媒溶液を入
れ、この熱媒溶液内に煮沸管を配置し前記加熱容
器内を減圧させ、完全真空状態において前記熱媒
溶液を加熱した状態で前記煮沸管内にご汁を通過
させることを特徴とする真空状態におけるご汁の
煮沸法。1. A heating medium solution made of lithium bromide is placed in a heating container with a pressure reducing function with a gap between it and the top surface, and a boiling tube is placed in this heating medium solution to reduce the pressure inside the heating container, creating a complete vacuum. A method for boiling soup in a vacuum state, characterized in that the soup is passed through the boiling tube while the heating medium solution is heated.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60170250A JPS6232851A (en) | 1985-08-01 | 1985-08-01 | Production of go juice (ground soybeam liquid) in vacuum condition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60170250A JPS6232851A (en) | 1985-08-01 | 1985-08-01 | Production of go juice (ground soybeam liquid) in vacuum condition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6232851A JPS6232851A (en) | 1987-02-12 |
| JPH0139737B2 true JPH0139737B2 (en) | 1989-08-23 |
Family
ID=15901455
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60170250A Granted JPS6232851A (en) | 1985-08-01 | 1985-08-01 | Production of go juice (ground soybeam liquid) in vacuum condition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6232851A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01218567A (en) * | 1988-02-26 | 1989-08-31 | Asahi Kogyo Kk | Production of bean curd |
-
1985
- 1985-08-01 JP JP60170250A patent/JPS6232851A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6232851A (en) | 1987-02-12 |
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