JPH0257910B2 - - Google Patents
Info
- Publication number
- JPH0257910B2 JPH0257910B2 JP61073999A JP7399986A JPH0257910B2 JP H0257910 B2 JPH0257910 B2 JP H0257910B2 JP 61073999 A JP61073999 A JP 61073999A JP 7399986 A JP7399986 A JP 7399986A JP H0257910 B2 JPH0257910 B2 JP H0257910B2
- Authority
- JP
- Japan
- Prior art keywords
- soy milk
- thin film
- milk tank
- yuba
- soymilk
- 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 - Lifetime
Links
- 235000013322 soy milk Nutrition 0.000 claims description 56
- 239000010409 thin film Substances 0.000 claims description 45
- 238000004519 manufacturing process Methods 0.000 claims description 18
- 238000010438 heat treatment Methods 0.000 claims description 17
- 239000011247 coating layer Substances 0.000 claims description 12
- 235000013527 bean curd Nutrition 0.000 claims description 8
- 239000011347 resin Substances 0.000 claims description 4
- 229920005989 resin Polymers 0.000 claims description 4
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 2
- YCKRFDGAMUMZLT-UHFFFAOYSA-N Fluorine atom Chemical compound [F] YCKRFDGAMUMZLT-UHFFFAOYSA-N 0.000 claims description 2
- 238000010793 Steam injection (oil industry) Methods 0.000 claims description 2
- 229910052799 carbon Inorganic materials 0.000 claims description 2
- 229910052731 fluorine Inorganic materials 0.000 claims description 2
- 239000011737 fluorine Substances 0.000 claims description 2
- 239000011521 glass Substances 0.000 claims description 2
- 235000010469 Glycine max Nutrition 0.000 description 26
- 244000068988 Glycine max Species 0.000 description 26
- 235000013336 milk Nutrition 0.000 description 25
- 239000008267 milk Substances 0.000 description 25
- 210000004080 milk Anatomy 0.000 description 25
- 239000007788 liquid Substances 0.000 description 16
- 239000010408 film Substances 0.000 description 11
- 239000010410 layer Substances 0.000 description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 238000010586 diagram Methods 0.000 description 4
- 238000001704 evaporation Methods 0.000 description 3
- 230000008020 evaporation Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000001035 drying Methods 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 241001474374 Blennius Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Description
【発明の詳細な説明】
［産業上の利用分野］
本発明は湯葉の製造装置、特に湯葉の品質向上
を図ることのできる製造装置に関するものであ
る。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to an apparatus for producing yuba, and more particularly, to an apparatus capable of improving the quality of yuba.
［従来の技術］
豆乳を加熱し、その液面に形成される凝固薄膜
を採取して得られる湯葉は、我が国の伝統的食品
として広く知られており、特に近年では大豆の有
する高品質蛋白質及び植物性脂質を豊富に含有す
る健康食品としても注目されている。[Prior art] Yuba, which is obtained by heating soy milk and collecting the coagulated thin film that forms on the liquid surface, is widely known as a traditional food in Japan. It is also attracting attention as a health food rich in vegetable fats.
従来、この湯葉を製造するには、大豆を水に浸
漬した後、摩砕・濾過して豆乳を得、該豆乳を加
熱槽に注入して90℃ぐらいの温度で10〜15分間加
熱する。そして、液面に形成された凝固薄膜を棒
で一枚ずつすくい上げて乾燥処理する方法によつ
ていた。 Conventionally, to produce yuba, soybeans are soaked in water, then ground and filtered to obtain soymilk, which is then poured into a heating tank and heated at a temperature of about 90°C for 10 to 15 minutes. Then, the solidified thin film formed on the liquid surface was scooped up one by one with a stick and dried.
しかしながら、このような古典的な湯葉の製造
方法では、作業が複雑であり、しかも凝固薄膜が
液面にできるのをまつて一枚ずつすくい上げるの
で時間がかかり、また連続化も困難である。 However, in this classical method for producing Yuba, the work is complicated, and furthermore, it is time-consuming because the Yuba is scooped out one by one after a thin film has solidified on the surface of the liquid, and it is difficult to make it continuous.
そこで、従来においても、湯葉の製造装置につ
いては各種の改良がなされてきた（特開昭51−
22844、特開昭54−80448、特開昭55−50872）。 Therefore, in the past, various improvements have been made to the yuba manufacturing equipment (Japanese Patent Application Laid-Open No. 1973-
22844, JP-A-54-80448, JP-A-55-50872).
例えば特開昭51−22844には次のような湯葉の
製造装置が開示されている。 For example, Japanese Patent Laid-Open No. 51-22844 discloses the following apparatus for producing yuba.
すなわち、第４図にも示されるように、豆乳槽
１０内には豆乳１２が注入されており、該豆乳槽
１０の下部には加熱部１４が設けられている。 That is, as shown in FIG. 4, soy milk 12 is poured into the soy milk tank 10, and a heating section 14 is provided at the bottom of the soy milk tank 10.
そして、前記豆乳槽１０内の豆乳１２の液面１
２ａには水蒸気透過性を有するフイルム１６が被
覆されている。 Then, the liquid level 1 of the soymilk 12 in the soymilk tank 10 is
2a is coated with a film 16 that is permeable to water vapor.
この状態で、加熱部１４により豆乳槽１０内の
豆乳１２を加熱処理すると、該豆乳１２の液面１
２ａに凝固薄膜１８が形成する。 In this state, when the soymilk 12 in the soymilk tank 10 is heat-treated by the heating unit 14, the liquid level of the soymilk 12
A solidified thin film 18 is formed on 2a.
該凝固薄膜１８はフイルム１６に適度の付着力
をもつて貼着しており、フイルム１６を引き上げ
ることにより該凝固薄膜１８も共に引き上げら
れ、しかもフイルム１６の引き上げ後に凝固薄膜
１８は容易に自然剥離し、その後の乾燥処理に供
されるものである。 The coagulated thin film 18 is adhered to the film 16 with a suitable adhesive force, and when the film 16 is pulled up, the coagulated thin film 18 is also pulled up together with the coagulated thin film 18, and after the film 16 is pulled up, the coagulated thin film 18 is easily peeled off naturally. Then, it is subjected to a subsequent drying process.
従つて、この方法によれば、凝固薄膜の引き上
げが容易になるとともに製造の連続化をも図るこ
とが可能となる。 Therefore, according to this method, it becomes easy to pull up the solidified thin film, and it is also possible to achieve continuous production.
［発明が解決しようとする問題点］
従来技術の問題点
しかしながら、このような湯葉の製造装置にあ
つては豆乳液面に凝固薄膜が形成するのに要する
時間が長くなつてしまうという問題点があつた。[Problems to be Solved by the Invention] Problems of the Prior Art However, in this type of yuba manufacturing apparatus, there is a problem in that it takes a long time to form a coagulated thin film on the surface of the soybean milk liquid. It was hot.
すなわち、豆乳液面における凝固薄膜の形成
は、液面における水分蒸発により該液面での蛋白
質濃度が高くなり、相互反応が生じるためと考え
られている。しかしながら、豆乳液面にフイルム
を被覆させてしまえば、たとえ該フイルムが水蒸
気透過性に優れていたとしても、液面からの水分
蒸発は大幅に遅延し、豆乳濃度が一定であれば凝
固薄膜を形成するため数倍の時間を要してしま
う。 That is, the formation of a coagulated thin film on the surface of the soybean milk liquid is thought to be due to the evaporation of water at the liquid surface, which increases the protein concentration at the liquid surface and causes mutual reactions. However, if the surface of the soymilk liquid is coated with a film, even if the film has excellent water vapor permeability, the evaporation of water from the liquid surface will be significantly delayed, and if the soymilk concentration is constant, a thin film will coagulate. It takes several times as much time to form.
また、従来のように、豆乳槽内に豆乳を滞留さ
せ、該豆乳を加熱する方式では、凝固薄膜の取り
出し枚数が増えると残留液の成分変化が起こり、
一定の品質を維持することができないという問題
点もあつた。 In addition, in the conventional method of retaining soymilk in a soybean milk tank and heating the soymilk, as the number of coagulated thin films taken out increases, the composition of the residual liquid changes.
Another problem was that it was not possible to maintain a certain level of quality.
すなわち、豆乳中には、容易に凝固する成分と
可溶性のまま残液中に残留しやすい成分とが混在
しており、凝固薄膜の取り出しとともに残留豆乳
液の非凝固性成分濃度が高くなつてしまうのであ
る。 In other words, soy milk contains a mixture of components that coagulate easily and components that tend to remain soluble in the residual liquid, and as the coagulated thin film is removed, the concentration of non-coagulable components in the residual soy milk increases. It is.
更に、長時間の加熱により豆乳自体の成分変化
も生じてしまい、良質な凝固薄膜を継続して採取
することができないものであつた。 Furthermore, the long-term heating causes changes in the composition of the soymilk itself, making it impossible to continuously collect high-quality coagulated thin films.
この結果、該凝固薄膜を採取・乾燥させた湯葉
の品質も安定せず、製品価値の低いものとなつて
しまつていた。 As a result, the quality of the dried bean paste obtained by collecting and drying the coagulated thin film is not stable, resulting in low product value.
発明の目的
本発明は前述した従来技術の問題点に鑑みなさ
れたものであり、その目的は安定した品質の湯葉
を効率よく製造する装置を提供することにある。OBJECT OF THE INVENTION The present invention has been made in view of the problems of the prior art described above, and its purpose is to provide an apparatus for efficiently producing bean curd of consistent quality.
［問題点を解決するための手段］
前記目的を達成するために、本発明に係る湯葉
の製造装置は、豆乳を注入する豆乳槽と、該豆乳
槽内の豆乳を加熱する加熱部と、を含む湯葉の製
造装置において、前記豆乳槽の内壁に凝固薄膜の
壁面への付着を防止する被膜層を配設するととも
に、前記豆乳槽内壁に対向する位置にこの豆乳槽
内壁に向けて蒸気を噴射する蒸気噴射部を設け、
豆乳槽に豆乳を薄膜状に注入して湯葉を製造する
ことを特徴とする。[Means for Solving the Problems] In order to achieve the above object, the yuba manufacturing apparatus according to the present invention includes a soy milk tank into which soy milk is poured, and a heating section which heats the soy milk in the soy milk tank. In the apparatus for producing Yuba containing Yuba, a coating layer is provided on the inner wall of the soy milk tank to prevent the solidified thin film from adhering to the wall surface, and steam is injected toward the inner wall of the soy milk tank at a position opposite to the inner wall of the soy milk tank. A steam injection section is provided to
It is characterized by producing yuba by injecting soy milk into a soy milk tank in a thin film form.
［作用］
本発明は以上のような手段を有するので、豆乳
槽に薄層状に注入された豆乳は、加熱部により加
熱され、凝固薄膜となる。[Function] Since the present invention has the above means, the soymilk poured into the soybean milk tank in a thin layer is heated by the heating section and becomes a coagulated thin film.
この際、従来の製造装置とは異なり、豆乳槽に
は一枚の湯葉を形成する量の豆乳が薄層状に注入
されているのみであり、従来のように多量の豆乳
を加熱してその液面から凝固薄膜を採取するのと
は異なり、残留液中の非凝固性成分濃度が上昇し
てしまつたり、あるいは長時間の加熱により豆乳
自体が変質してしまつたりすることはなく、常に
安定した一定品質の湯葉を製造することが可能と
なる。 At this time, unlike conventional production equipment, the amount of soymilk to form a single sheet of bean curd is injected into the soybean milk tank in a thin layer, and unlike conventional production equipment, a large amount of soymilk is heated and the liquid Unlike collecting a coagulated thin film from a surface, the concentration of non-coagulable components in the residual liquid does not increase, or the quality of the soymilk itself changes due to long-term heating. It becomes possible to produce yuba of stable and constant quality.
また、豆乳は豆乳槽に注入され、フイルム等が
豆乳液面に覆設されることがないため、水分蒸発
を妨げることはなく、極めて短時間に凝固薄膜を
形成する。 In addition, since the soymilk is poured into the soybean milk tank and the surface of the soybean milk is not covered with a film or the like, water evaporation is not hindered and a thin solidified film is formed in an extremely short period of time.
ここで、従来の製造装置とは異なり、豆乳槽内
壁に被覆層が設けられるとともに、ここに向けて
蒸気が噴射できるため、凝固薄膜は豆乳槽内壁に
付着せず、該凝固薄膜の豆乳槽からの剥離は極め
て容易に行われる。 Here, unlike conventional production equipment, a coating layer is provided on the inner wall of the soy milk tank, and steam can be injected toward this layer, so the coagulated thin film does not adhere to the inner wall of the soy milk tank, and the coagulated thin film is removed from the soy milk tank. Peeling is extremely easy.
以上説明したように、本発明によれば、豆乳槽
に一枚づつ凝固薄膜を形成することができるの
で、常に安定した品質の湯葉を短時間に製造する
ことが可能となるとともに、製造も容易となる。 As explained above, according to the present invention, it is possible to form a coagulated thin film one by one in the soybean milk tank, so it is possible to always produce yuba of stable quality in a short time, and it is also easy to produce. becomes.
［実施例］
以下、図面に基づき、本発明の好適な実施例を
説明する。[Examples] Hereinafter, preferred embodiments of the present invention will be described based on the drawings.
第１図には本発明の一実施例に係る湯葉の製造
装置が示されている。 FIG. 1 shows a yuba manufacturing apparatus according to an embodiment of the present invention.
本発明において特徴的なことは、豆乳槽の内壁
に、凝固薄膜の壁面への付着を防止する被膜層が
設けられ、該豆乳槽に豆乳が薄層状に注入される
ことであり、このために、本実施例においては、
浅底の豆乳槽１１０の内壁にはフツ素系樹脂から
なる被膜層１２０が形成され、該豆乳槽１１０内
には一枚の湯葉を形成するのに必要な豆乳１２が
薄層状に注入されている。 A characteristic feature of the present invention is that a coating layer is provided on the inner wall of the soybean milk tank to prevent a thin coagulated film from adhering to the wall surface, and soymilk is poured into the soybean milk tank in a thin layer. , in this example,
A coating layer 120 made of fluororesin is formed on the inner wall of the shallow soybean milk tank 110, and soymilk 12 necessary to form one sheet of yuba is poured into the soybean milk tank 110 in a thin layer. There is.
前記豆乳槽の下部には従来装置と同様に加熱部
１１４が設けられ、該加熱部１１４内には電熱ヒ
ータ１１４ａが配設されている。 A heating section 114 is provided at the bottom of the soybean milk tank as in the conventional device, and an electric heater 114a is disposed within the heating section 114.
本実施例に係る湯葉の製造装置は以上のように
構成され、次にその作用について説明する。 The yuba manufacturing apparatus according to this embodiment is constructed as described above, and its operation will be explained next.
第１図に示すように、豆乳槽１１０内に豆乳１
２を注入した後、加熱部１１４の電熱ヒータ１１
４ａに通電し、豆乳槽１１０を介して豆乳１２の
加熱を行う。 As shown in FIG.
2, the electric heater 11 of the heating section 114
4a is energized to heat the soymilk 12 through the soymilk tank 110.
この結果、豆乳１２の液面からは水分の蒸発が
行われ、豆乳の凝固薄膜が形成する。 As a result, water is evaporated from the liquid surface of the soymilk 12, and a thin coagulated film of soymilk is formed.
ここで加熱処理は、80〜90℃程度の温度で10〜
15分維持することが好適であり、この加熱処理の
結果、第２図に示すように豆乳槽１１０内には豆
乳の凝固薄膜１８のみが残留する。 Here, the heat treatment is performed at a temperature of about 80 to 90℃ for 10 to 10 minutes.
It is preferable to maintain the heat treatment for 15 minutes, and as a result of this heat treatment, only the coagulated thin film 18 of soybean milk remains in the soybean milk tank 110 as shown in FIG.
すなわち、前述したように、豆乳槽１１０は浅
底に形成され、該豆乳槽１１０内に注入される豆
乳は、豆乳濃度及び要求される湯葉厚によつて適
宜設定される一枚の湯葉を形成するのに必要な薄
層厚に抽入されており、通常は数mm〜数cm程度で
ある。 That is, as described above, the soybean milk tank 110 is formed at a shallow bottom, and the soymilk poured into the soybean milk tank 110 forms a sheet of bean curd that is appropriately set depending on the soymilk concentration and the required thickness of bean curd. It is extracted to the thin layer thickness necessary to achieve this, usually from several mm to several centimeters.
この結果、凝固薄膜１８が形成された段階で
は、豆乳は残留していない。 As a result, no soymilk remains at the stage when the coagulated thin film 18 is formed.
しかも、第２図からも明らかなように、凝固薄
膜１８は緻密な組織層１８ａ及び粗なゲル状組織
層１８ｂからなり、従来の古典的湯葉と全く同様
の物理性状を有する。 Moreover, as is clear from FIG. 2, the coagulated thin film 18 consists of a dense texture layer 18a and a coarse gel-like texture layer 18b, and has exactly the same physical properties as the conventional classical Yuba.
以上のようにして、豆乳槽１１０内に凝固薄膜
１８が形成された後、該凝固薄膜１８を豆乳槽１
１０内壁から剥離する。ここで、豆乳槽１１０内
壁には凝固薄膜１８の壁面への付着を防止する被
膜層１２０が設けられているので、凝固薄膜１８
の剥離は極めて容易に行われる。 After the coagulated thin film 18 is formed in the soybean milk tank 110 as described above, the coagulated thin film 18 is transferred to the soybean milk tank 110.
10 Peel off from the inner wall. Here, since a coating layer 120 is provided on the inner wall of the soybean milk tank 110 to prevent the coagulated thin film 18 from adhering to the wall surface, the coagulated thin film 18
Peeling is extremely easy.
以上説明したように、本実施例に係る湯葉の製
造装置によれば、豆乳槽１１０内に一枚づつ平坦
で均一な凝固薄膜を形成することができ、しかも
その剥離も容易である。 As explained above, according to the yuba manufacturing apparatus according to the present embodiment, a flat and uniform coagulated thin film can be formed one by one in the soybean milk tank 110, and the film can be easily peeled off.
なお、本実施例においては、被膜層１２０とし
てフツ素系樹脂を用いたが、カーボン系樹脂も好
適であり、更に耐熱ガラスによつても良好な結果
が得られている。 In this example, a fluorine-based resin was used as the coating layer 120, but a carbon-based resin is also suitable, and good results have also been obtained with heat-resistant glass.
第３図には本発明の第２実施例に係る湯葉の製
造装置が示されており、前記第２図と対応する部
分には符号100を加えて示し説明を省略する。 FIG. 3 shows a yuba manufacturing apparatus according to a second embodiment of the present invention, and parts corresponding to those in FIG.
本実施例において特徴的なことは、凝固薄膜の
剥離を更に容易とするため、蒸気パイプ２２２が
設けられたことである。 A feature of this embodiment is that a steam pipe 222 is provided to further facilitate the peeling off of the solidified thin film.
すなわち、本発明者らは、豆乳槽２１０内に凝
固薄膜が形成した後、該凝固薄膜に水蒸気あるい
は微細水滴を噴霧することで、凝固薄膜の剥離が
より容易となることを見出している。 That is, the present inventors have discovered that after a coagulated thin film is formed in the soybean milk tank 210, by spraying water vapor or fine water droplets onto the coagulated thin film, the coagulated thin film can be more easily peeled off.
この際にも、凝固薄膜自体の吸湿により該薄膜
が再度液化してしまうことはない。 Even in this case, the thin film does not liquefy again due to moisture absorption by the solidified thin film itself.
図示例において、蒸気パイプ２２２は、凝固薄
膜１８と豆乳槽２１０との付着が特に問題となる
境界部、すなわち緻密な組織層１８ａと被膜層２
２０との付着面に向けて設けられている。 In the illustrated example, the steam pipe 222 is located at the boundary where adhesion between the solidified thin film 18 and the soybean milk tank 210 is particularly problematic, that is, the dense tissue layer 18a and the coating layer 2.
It is provided toward the attachment surface with 20.
そして、凝固薄膜１８が形成した後、第３図に
示すように、蒸気パイプ２２２からは蒸気が噴出
され、凝固薄膜１８と豆乳槽２１０との付着力は
著しく低下する。 After the coagulated thin film 18 is formed, steam is ejected from the steam pipe 222, as shown in FIG. 3, and the adhesion between the coagulated thin film 18 and the soybean milk tank 210 is significantly reduced.
この結果、凝固薄膜１８のより容易な剥離が可
能となる。 As a result, the solidified thin film 18 can be peeled off more easily.
なお、本発明によれば、豆乳槽内に豆乳を薄層
状に供給し、加熱することで凝固薄膜を一枚づつ
形成するので、他の副材料例えばごま、あるいは
のり等の添加、特殊な味付け等が可能である。 According to the present invention, soy milk is supplied in thin layers into the soy milk tank and heated to form solidified thin films one by one. Therefore, it is not necessary to add other auxiliary materials such as sesame or seaweed, or to add special seasonings. etc. are possible.
また、本発明によれば、湯葉の連続製造あるい
は自動製造が可能となる。 Further, according to the present invention, continuous or automatic production of bean curd is possible.
［発明の効果］
以上説明したように、本発明によれば、豆乳槽
に豆乳を薄層状に注入し、この後加熱処理して一
枚づつ凝固薄膜を形成し剥離することとしたの
で、均質な湯葉を容易に、しかも短時間に製造す
ることが可能となる。[Effects of the Invention] As explained above, according to the present invention, soymilk is injected into a soybean milk tank in a thin layer, and then heated to form a solidified thin film and peeled off one by one. It becomes possible to easily produce yuba in a short time.
第１図は本発明の好適な第１実施例に係る湯葉
の製造装置の説明図、第２図は第１実施例に係る
湯葉の製造装置の作用の説明図、第３図は本発明
の第２実施例に係る湯葉の製造装置の説明図、第
４図は従来の湯葉の製造装置の説明図である。
１０，１１０……豆乳槽、１２……豆乳、１
４，１１４……加熱部、１８……凝固薄膜、１２
０，２２０……被膜層、２２２……蒸気パイプ。
FIG. 1 is an explanatory diagram of the yuba manufacturing apparatus according to the first preferred embodiment of the present invention, FIG. 2 is an explanatory diagram of the operation of the yuba manufacturing apparatus according to the first embodiment, and FIG. FIG. 4 is an explanatory diagram of a yuba manufacturing apparatus according to the second embodiment, and FIG. 4 is an explanatory diagram of a conventional yuba manufacturing apparatus. 10,110... Soy milk tank, 12... Soy milk, 1
4,114...Heating part, 18...Coagulation thin film, 12
0,220...Coating layer, 222...Steam pipe.
Claims (1)
防止する被膜層を配設するとともに、 前記豆乳槽内壁に対向する位置にこの豆乳槽内
壁に向けて蒸気を噴射する蒸気噴射部を設け、 豆乳槽に豆乳を薄膜状に注入して湯葉を製造す
ることを特徴とする湯葉の製造装置。 ２ 特許請求の範囲１記載の装置において、被膜
層はフツ素系樹脂からなることを特徴とする湯葉
の製造装置。 ３ 特許請求の範囲１記載の装置において、被膜
層はカーボン系樹脂からなることを特徴とする湯
葉の製造装置。 ４ 特許請求の範囲１記載の装置において、被膜
層は耐熱性ガラスからなることを特徴とする湯葉
の製造装置。[Scope of Claims] 1. A yuba manufacturing apparatus including: a soy milk tank into which soy milk is poured; and a heating section which heats the soy milk in the soy milk tank; In addition to providing a coating layer to prevent this, a steam injection part that injects steam toward the inner wall of the soy milk tank is provided at a position opposite to the inner wall of the soy milk tank, and soy milk is injected into the soy milk tank in a thin film form to produce yuba. A yuba manufacturing device characterized by: 2. The apparatus for producing bean curd skin according to claim 1, wherein the coating layer is made of a fluorine-based resin. 3. The apparatus for producing bean curd skin according to claim 1, wherein the coating layer is made of carbon-based resin. 4. The apparatus for producing bean curd skin according to claim 1, wherein the coating layer is made of heat-resistant glass.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61073999A JPS62232351A (en) | 1986-03-31 | 1986-03-31 | Production apparatus for yuba (dried bean curd) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61073999A JPS62232351A (en) | 1986-03-31 | 1986-03-31 | Production apparatus for yuba (dried bean curd) |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62232351A JPS62232351A (en) | 1987-10-12 |
| JPH0257910B2 true JPH0257910B2 (en) | 1990-12-06 |
Family
ID=13534338
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61073999A Granted JPS62232351A (en) | 1986-03-31 | 1986-03-31 | Production apparatus for yuba (dried bean curd) |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62232351A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0563294U (en) * | 1992-02-03 | 1993-08-24 | 株式会社ミツトヨ | Desktop Yuba Maker |
-
1986
- 1986-03-31 JP JP61073999A patent/JPS62232351A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS62232351A (en) | 1987-10-12 |
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