JPH0691866B2 - Cooking device having a plurality of hold tanks - Google Patents
Cooking device having a plurality of hold tanksInfo
- Publication number
- JPH0691866B2 JPH0691866B2 JP1003453A JP345389A JPH0691866B2 JP H0691866 B2 JPH0691866 B2 JP H0691866B2 JP 1003453 A JP1003453 A JP 1003453A JP 345389 A JP345389 A JP 345389A JP H0691866 B2 JPH0691866 B2 JP H0691866B2
- Authority
- JP
- Japan
- Prior art keywords
- hold
- heating
- tanks
- tank
- cooking device
- 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 - Fee Related
Links
- 238000010411 cooking Methods 0.000 title claims description 14
- 238000010438 heat treatment Methods 0.000 claims description 13
- 230000002093 peripheral effect Effects 0.000 claims description 6
- 238000000638 solvent extraction Methods 0.000 claims 1
- 238000000605 extraction Methods 0.000 description 10
- 239000007788 liquid Substances 0.000 description 7
- 235000013322 soy milk Nutrition 0.000 description 7
- 238000000034 method Methods 0.000 description 6
- 235000010469 Glycine max Nutrition 0.000 description 4
- 244000068988 Glycine max Species 0.000 description 4
- 230000032683 aging Effects 0.000 description 4
- 235000013527 bean curd Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 241000219122 Cucurbita Species 0.000 description 2
- 235000009852 Cucurbita pepo Nutrition 0.000 description 2
- 230000003679 aging effect Effects 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000002431 foraging effect Effects 0.000 description 1
- 230000005283 ground state Effects 0.000 description 1
- 238000003505 heat denaturation Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 235000019640 taste Nutrition 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、豆乳を得る直前の生呉等の蛋白製品やその他
の食品あるいは薬品業界で使用される加熱調理装置に関
する。Description: TECHNICAL FIELD The present invention relates to a cooking device used in the protein product such as raw gourd immediately before obtaining soymilk and other food or drug industries.
従来の技術 従来、加熱調理装置において、蛋白製品の抽出、乳化、
熟成などの工程で用いられる構成は、例えば第５図に示
すように系路中の連結管よりも口径の大きいパイプ12、
13、14を傾斜状に複数本直列に連結したものがみられ
る。Conventional technology Conventionally, in a cooking device, extraction of protein products, emulsification,
For example, as shown in FIG. 5, the pipe 12 having a larger diameter than the connecting pipe in the system passage is used in the process such as aging.
It can be seen that 13 and 14 are connected in series in a slanted manner.
発明が解決しようとする課題 上記のような従来例の場合、複数本のパイプの接続に設
計の煩雑化がみられ、また傾斜状で且つ直列に接続され
たパイプ内での液のホールド作用は少なく、また一定温
度（50〜60℃）における滞溜時間を取ることが困難とさ
れ、抽出効率が向上しない難点があった。さらに、熟成
を必要とする工程ではホールドパイプがなかったので、
熟成効果が十分に得られない等の難点がみられた。Problems to be Solved by the Invention In the case of the conventional example as described above, a complicated design is seen in the connection of a plurality of pipes, and the holding action of the liquid in the pipes that are inclined and connected in series is There was a problem that the extraction efficiency was not improved because it was small and it was difficult to take a staying time at a constant temperature (50-60 ℃). Furthermore, since there was no hold pipe in the process that required aging,
There were some problems such as insufficient aging effect.
本発明の目的は上記のような難点を解消し、抽出、乳
化、熟成工程が十分に且つ均一に実現できるよう複数の
ホールドタンクを有する加熱調理装置を提供しようとす
るものである。An object of the present invention is to solve the above problems and to provide a heating and cooking apparatus having a plurality of hold tanks so that extraction, emulsification and aging steps can be sufficiently and uniformly realized.
課題を解決するための手段 本発明は上記目的を達成するために、加熱調理系路中に
連結管の口径よりも大きい直径の複数のホールドタンク
を設置し、これらホールドタンク内には内部を区分する
複数の整流板を備え、これら整流板として、多数の貫通
孔を有し、最上段出口側の整流板を除いて貫通孔の分布
を中央に粗とし、外周部に密として被処理物の流速分布
を調節可能にした複数のホールドタンクを有する加熱調
理装置とした。Means for Solving the Problems In order to achieve the above object, the present invention installs a plurality of hold tanks having a diameter larger than the diameter of a connecting pipe in a heating and cooking system passage, and divides the inside of these hold tanks. A plurality of straightening vanes are provided, and as these straightening vanes, there are a large number of through holes, and the distribution of the through holes is coarse in the center except for the straightening plate on the exit side of the uppermost stage, and the outer peripheral portion is densely packed to be processed. The heating and cooking device has a plurality of hold tanks whose flow velocity distribution can be adjusted.
作用 複数のホールドタンクの直径は、加熱調理系路を連結す
る連結管の口径よりも大きい直径を有するので、連結後
は液のホールド作用が十分に行なわれ、特にタンクの内
部には区分用の複数の整流板があり、さらに、整流板の
貫通孔の分布を中央に粗く、外周部で密に設けて区分毎
の流速分布を制御調整可能としたので、ホールド時間の
均一性が実現でき、各区分毎で下方から導入される液の
流速分布が調整される。Action The holding tanks have a diameter that is larger than the diameter of the connecting pipe that connects the heating and cooking system passages, so that the holding action of the liquid is sufficiently performed after the connection. Since there are multiple straightening vanes, and the distribution of through-holes in the straightening vanes is rough in the center and densely provided in the outer peripheral part, the flow velocity distribution for each section can be controlled and adjusted, so that the hold time can be made uniform. The flow velocity distribution of the liquid introduced from below is adjusted for each section.
従って、従来タンクでは中央部の流速が速く外周部が遅
くなるため、各部のホールド時間に差が生じて内部での
加熱むらが生じ易かったが、これらの難点が防止される
ようになった。Therefore, in the conventional tank, the flow velocity in the central portion is high and the outer peripheral portion is slow, so that there is a difference in the hold time of each portion and uneven heating is likely to occur inside, but these difficulties have been prevented.
特に豆腐業界において、複数のホールドタンクを設ける
ことにより、生呉から豆乳を取る場合、ホールドタンク
で50〜60℃の最適温度で抽出し、途中に加熱器を介して
ホールドタンクに導入して95〜100℃の最適温度で熟成
させることができ、歩留りを最高にし、且つ美味成分を
保持した豆乳が得られるようになった。Especially in the tofu industry, when soy milk is taken from raw gourd by providing multiple hold tanks, it is extracted at the optimum temperature of 50 to 60 ° C in the hold tank and introduced into the hold tank via a heater on the way. The soybean milk can be aged at the optimum temperature of -100 ° C, the yield is maximized, and the delicious component is retained.
実施例 以下、実施例として示した図面につき説明する。Examples Hereinafter, the drawings shown as examples will be described.
第１図は豆乳製造用の加熱調理装置のフローシートで、
１は加熱調理系路で、大豆を水漬けし、すりつぶした状
態で送られ、加熱器２で50〜60℃に加熱昇温して、１分
程第１のホールドタンク３に保持される。その後、加熱
器４により95〜100℃まで昇温され、第２のホールドタ
ンク５へ導入され、２分間程熟成される。その後、絞り
機へ送られ、豆乳とオカラに分離される。６は煮呉出口
を示す。Figure 1 is a flow sheet of a heating and cooking device for soy milk production.
Reference numeral 1 denotes a heating and cooking system path, in which soybeans are soaked in water and sent in a ground state, heated to 50 to 60 ° C. by a heater 2 and heated and held in the first hold tank 3 for about 1 minute. Thereafter, the temperature is raised to 95 to 100 ° C. by the heater 4, introduced into the second hold tank 5, and aged for about 2 minutes. After that, it is sent to a squeezing machine and separated into soy milk and okara. Reference numeral 6 indicates the Nikugo exit.
本工程は密閉された系路中で抽出、熟成されるので、美
味成分の放出がなく、豆腐が加工された時、従来品に比
較して美味さが良くなっている。Since this process is extracted and aged in a closed system, there is no release of delicious components, and when the tofu is processed, it tastes better than conventional products.
第２図は上記豆乳の製造工程を示す工程図である。FIG. 2 is a process diagram showing a manufacturing process of the soybean milk.
第１のホールドタンク３の抽出工程において、熱変性を
受けない60℃以下の温度で１分間のホールドが実現でき
るので、抽出効率が極めて良好であり、オカラの中の蛋
白質が水を抱いて溶液中に出て来る時間を与えられてい
ると考えられる。また、第２のホールドタンク５では10
0℃以下で約２分間、熱を徐々にまんべんなくかけた状
態が保持されるので、豆乳として熱変性により微細で一
定の粒子が揃ったコロイド溶液状に熟成することができ
る。In the extraction process of the first hold tank 3, since the hold for 1 minute can be realized at a temperature of 60 ° C. or less which is not subjected to thermal denaturation, the extraction efficiency is extremely good, and the protein in the okara retains water and becomes a solution. It is believed that they are given the time to come inside. In the second hold tank 5, 10
Since the state in which heat is gradually and uniformly applied is maintained at 0 ° C. or less for about 2 minutes, soybean milk can be aged in the form of a colloidal solution in which fine and uniform particles are uniform by heat denaturation.
本実施例では取出し時に100℃以下になっているので、
絞り機へ至る時点では大気中へのフラッシュ状態がな
く、豆乳本来の風味をそのまま内蔵できることを示して
いる。なお、第２のホールドタンク５の温度に95〜100
℃の間の５℃の加熱温度差を設定することができるよう
にしたので、豆の新旧に応じた対応が容易に行なえる。In this example, since the temperature is 100 ° C. or less when taken out,
By the time it reaches the squeezing machine, there is no flash state to the atmosphere, indicating that the original flavor of soy milk can be incorporated as it is. The temperature of the second hold tank 5 should be 95-100
Since it is possible to set a heating temperature difference of 5 ° C between 0 ° C, it is possible to easily deal with old and new beans.
第３図では、ホールドタンク３の一例を示すもので、液
入口の口径（ｄ）を35mmとし、ホールドタンクの直径
（Ｄ）を200mm、長さ（Ｌ）を1100mmとした例を示す。
内部には複数段に区分するため、整流板７、８を設け
た。９は下段の整流板７による流速分布を示す。10は上
段の流速分布を示す。FIG. 3 shows an example of the hold tank 3 in which the diameter (d) of the liquid inlet is 35 mm, the diameter (D) of the hold tank is 200 mm, and the length (L) is 1100 mm.
In order to divide into a plurality of stages inside, straightening vanes 7 and 8 are provided. 9 shows a flow velocity distribution by the lower flow plate 7. 10 shows the flow velocity distribution in the upper part.
第４図において、11は貫通孔で、中央に粗く、外周部に
密とした。このように整流板における貫通孔11の配分に
より、ホールドタンク内での液の流速分布が調整可能と
なった。In FIG. 4, 11 is a through hole, which is rough in the center and dense in the outer peripheral portion. Thus, the distribution of the flow velocity of the liquid in the hold tank can be adjusted by the distribution of the through holes 11 in the straightening plate.
特に、最上段出口側の整流板８を除き、下段においては
整流板の貫通孔の分布を調整して流速分布が外周部で大
きく、中央で小さくするようにして、全体におけるタン
ク内でのホールド時間を均一化することができ、十分な
抽出及び熟成作用が得られる。In particular, except for the straightening vane 8 on the outlet side of the uppermost stage, in the lower stage, the distribution of the through holes of the straightening vane is adjusted so that the flow velocity distribution is large in the outer peripheral portion and small in the central portion, and the entire hold in the tank The time can be made uniform, and sufficient extraction and aging effects can be obtained.
発明の効果 本発明では上記のような構成をとったので、豆腐業界に
おいては豆乳製造の工程中で美味成分の抽出や熟成が十
分に行なわれるようになった。特に抽出用のホールドタ
ンクと熟成用のホールドタンクの２つを備えて、効率よ
く加熱保持できるようになっている。豆腐業界に限ら
ず、その他の食品業界の製品の抽出や熟成にも応用さ
れ、また薬品業界での抽出等にも利用でき効率向上が図
られるようになった。またホールドタンクは系路中で垂
直に配設され、系路設計を容易にし、下方から導入され
る液のホールド効果を確実とし、さらにタンク内部に設
けた複数の整流板による流速分布の調整によって内部の
液の均一加熱保持効果が実現できる等優れた加熱調理装
置を提供することができた。EFFECTS OF THE INVENTION Since the present invention has the above-mentioned constitution, in the tofu industry, extraction and ripening of delicious components have been sufficiently performed in the process of soymilk production. In particular, two hold tanks for extraction and a hold tank for aging are provided to enable efficient heating and holding. It has been applied not only to the tofu industry, but also to the extraction and aging of products in other food industries, and it can also be used for extraction in the pharmaceutical industry to improve efficiency. In addition, the hold tank is arranged vertically in the system passage to facilitate the design of the system passage, to ensure the hold effect of the liquid introduced from below, and by adjusting the flow velocity distribution with multiple rectifying plates installed inside the tank. It was possible to provide an excellent heating and cooking device that can realize the effect of uniformly heating and retaining the liquid inside.
第１図は本発明の一実施例を示す豆乳加熱調理装置の要
部フローシート図、第２図は工程図、第３図はホールド
タンクの略断面図、第４図は整流板の一部平面図、第５
図は従来例を示す要部側面図である。 １……加熱調理系路、２、４……加熱器 ３、５……ホールドタンク ７、８……整流板、９、10……流速分布FIG. 1 is a flow chart of the essential parts of a soymilk cooking apparatus showing an embodiment of the present invention, FIG. 2 is a process drawing, FIG. 3 is a schematic sectional view of a hold tank, and FIG. 4 is a part of a current plate. Top view, No. 5
The figure is a side view of a main part showing a conventional example. 1 ... Heating and cooking system path, 2, 4 ... Heater 3, 5 ... Hold tank 7, 8 ... Rectifier plate, 9, 10 ... Velocity distribution
───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開 昭62−186775（ＪＰ，Ａ) 実開 昭63−119384（ＪＰ，Ｕ) ─────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-62-186775 (JP, A) SAI-KAI 63-119384 (JP, U)
Claims (1)
い直径の複数のホールドタンクを設置し、これらホール
ドタンク内には内部を区分する複数の整流板を備え、こ
れら整流板として、多数の貫通孔を有し、最上段出口側
の整流板を除いて貫通孔の分布を中央に粗とし、外周部
に密として被処理物の流速分布を調節可能にしたことを
特徴とする複数のホールドタンクを有する加熱調理装
置。1. A plurality of hold tanks having a diameter larger than the diameter of a connecting pipe are installed in a heating and cooking system passage, and a plurality of straightening plates for partitioning the inside are provided in these hold tanks. It has a large number of through-holes, and the distribution of the through-holes is coarse in the center except for the uppermost exit side rectifying plate, and it is dense in the outer peripheral part so that the flow velocity distribution of the object to be processed can be adjusted. Cooking apparatus having a hold tank of.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1003453A JPH0691866B2 (en) | 1989-01-09 | 1989-01-09 | Cooking device having a plurality of hold tanks |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1003453A JPH0691866B2 (en) | 1989-01-09 | 1989-01-09 | Cooking device having a plurality of hold tanks |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH02182167A JPH02182167A (en) | 1990-07-16 |
| JPH0691866B2 true JPH0691866B2 (en) | 1994-11-16 |
Family
ID=11557748
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1003453A Expired - Fee Related JPH0691866B2 (en) | 1989-01-09 | 1989-01-09 | Cooking device having a plurality of hold tanks |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0691866B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6969153B2 (en) | 1998-06-08 | 2005-11-29 | Silverbrook Research Pty Ltd | Micro-electromechanical fluid ejection device having actuator mechanisms located about ejection ports |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2697968B2 (en) * | 1991-06-17 | 1998-01-19 | 株式会社サトウ | Soy milk production method |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62186775A (en) * | 1986-02-12 | 1987-08-15 | Ryoji Sasaki | Heating apparatus with hot water |
| JPH064709Y2 (en) * | 1987-01-29 | 1994-02-09 | 敏彦 大場 | Steaming equipment for tofu production |
-
1989
- 1989-01-09 JP JP1003453A patent/JPH0691866B2/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6969153B2 (en) | 1998-06-08 | 2005-11-29 | Silverbrook Research Pty Ltd | Micro-electromechanical fluid ejection device having actuator mechanisms located about ejection ports |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH02182167A (en) | 1990-07-16 |
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