JPH0151987B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a boiling device used for boiling soup, which is an intermediate step in soybean milk production.

(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).

Next, the boiled soybeans are squeezed to obtain juice (this is soy milk). Tofu is made by hardening this with bittern.

In the above-mentioned process, the conventional soup boiling device
A device such as that used in the method shown in Japanese Patent Application No. 170250/1988 is known. That is, the fourth
As shown in the figure, a heating medium solution 13 is placed in a heating container 11 having a pressure reducing function with a gap between it and the upper surface, and a boiling tube 12 is placed in this heating medium solution 13.
The inside of the heating container 11 is depressurized and the heating medium solution 13 is heated in a vacuum state to efficiently boil the juice passing through the boiling tube 12 in a short time. What is noteworthy about this prior art is that the boiling of the soup ends when it passes through the boiling tube 12.

(Problem to be solved by the invention) However, in an apparatus having such a structure, the inside of the heating container is kept in a vacuum state to lower the boiling point of the heat medium solution, and the temperature of the heat medium solution is raised to an appropriate temperature in a short period of time. With this, emphasis was placed on efficiently boiling the juice passing through the boiling tube in a short period of time.
However, when the soymilk produced in this way is viewed as a product, it has a problem in that the flavor and umami do not come out sufficiently because it is heated for a short time.

(Means for Solving the Problems) The present invention aims to solve the above-mentioned problems, and as a means thereof, it is possible to connect the boiling tube to the upper end thereof, and at the same time, a discharge pipe is connected to the upper end of the boiling tube. The provided aging tank is placed inside the heating container, and the structure is such that the juice that has passed through the boiling tube is further passed through the aging tube.

(Example) Hereinafter, an example of the present invention will be described based on the drawings.

FIG. 1 is a front sectional view of a soup boiling device according to the present invention, FIG. 2 is a front sectional view of a ripening tank, and FIG. 3 is a perspective view of a partition plate.

In FIG. 1, reference numeral 1 indicates a heating container, and this heating container 1 is formed in the shape of a sealed tank, and a combustion chamber 2 is provided in the lower part.

There is a gap 16 in the heating container 1 between it and the top surface 14.
A heating medium solution 3 is placed in the heating medium solution 3, and a boiling tube 4 is disposed within this heating medium solution 3 (the gap 16 mentioned above is provided to create a vacuum inside the heating container 1). The installation of the boiling tube 4 into the heating container 1 is as follows:
This is accomplished by arranging the boiling tubes 4 in a helical pattern from the lower side to the upper side of the heating container 1.

The aging tank 5 is arranged in the heating container 1 so as to penetrate from the upper surface 14 of the heating container 1 into the helical structure of the boiling tube 4. The upper end 4a of the boiling pipe 4 is connected to this aging tank 5,
Inside the tank, a partition plate 6 having a gap between it and the bottom is provided in a U-shape in order to prolong the residence time of the juice pumped from the boiling tube 4 in the aging tank 5. On the upper side of the aging tank 5,
A discharge pipe 7 is provided to discharge the juice that has passed through this interior (when the valve 7a is opened, the juice passes through the discharge pipe 7). A washing pipe 15 is provided on the top surface of the aging tank 5. When the valve 7a is closed with washing water injected into the aging tank 5, the washing water passes through the washing pipe 15. It is configured in this way to clean the area above 5). In FIG. 1, 15a is an air hole, and 15b is a valve.

A pressure pump 9 having a flow rate adjustment function is provided at the lower end 4b of the boiling pipe 4, and a thermometer 10 is provided in the aging tank below the discharge pipe 7.

Next, the operation of this embodiment will be explained.

In order to lower the boiling point of the heating medium solution 3, the pressure inside the heating container 1 is reduced, and when the combustion chamber 2 provided at the bottom of the heating container 1 is heated in a vacuum state with the burner 8, the heating medium solution 3 is heated in a shorter time than under normal pressure. 3 rises to the appropriate temperature.

In this state, when the juice is forced into the boiling tube 4 via the pressure pump 9, the boiling tube 4 is heated by the heating medium solution 3 as the juice passes through the boiling tube 4, and the juice is heated. At the stage of exiting the boiling tube 4, it is heated to about 100°C. The juice that has exited the boiling tube 4 enters the aging tank 5 via the upper end 4a, and passes through the partition plate 6.
The juice whose lateral flow is regulated flows downward, and when it passes through the gap between the bottom of the partition plate 6 and the bottom of the aging tank 5 due to the pressure of the juice, the juice flows into the aging tank 5. It flows upward through the interior and is finally discharged to the outside via the discharge pipe 7. As a result, when the juice passing through the boiling tube 4 is instantaneously heated to an appropriate temperature and the juice pushed out of the boiling tube 4 is further passed through the aging tank 5, the soup is uniformly and sufficiently steamed. The soybean milk is now in a matured state, and the soybean milk made using this can have sufficient flavor and umami.

(Effects of the Invention) Since the present invention is configured as described above, it is possible not only to boil the soup to an appropriate temperature in a short time in a vacuum state, but also to steam and mature the soup uniformly and sufficiently, resulting in a product. It has the excellent effect of allowing soymilk to have sufficient flavor and umami.

[Brief explanation of drawings]

Fig. 1 is a front sectional view of the soup boiling device according to the present invention, Fig. 2 is a front sectional view of the aging tank, Fig. 3 is a perspective view of the partition plate, and Fig. 4 is a front sectional view showing the prior art. It is. DESCRIPTION OF SYMBOLS 1... Heating container, 2... Combustion chamber, 3... Heat medium solution, 4... Boiling tube, 4a... Upper end, 4b...
Lower end, 5... Aging tank, 6... Partition plate,
7...Discharge pipe, 8...Burner, 9...Pressure pump, 14...Top surface.

Claims (1)

[Claims] 1. In a soup boiling device in which a heating medium solution is placed in a heating container having a pressure reducing function with a gap between the top surface and the top surface, and a boiling tube is placed in the heating medium solution, the upper end of the boiling tube and A soup boiling device characterized in that a ripening tank connected to the heating container and having a discharge pipe provided at the top thereof is disposed within the heating container.