JPH0697967B2 - Soymilk manufacturing method - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing soymilk from soybeans, wherein the soymilk is drunk as it is, solidified into tofu, or heated to make yuba. You can also get

And this invention relates to the method and apparatus which can manufacture a small amount of soybean milk in a short time especially at home etc.

2. Description of the Related Art Conventionally, when producing soybean milk from soybeans, soybeans are immersed in water for about 8 to 16 hours to swell, and the soybeans are crushed to obtain a suspension (Kure). And the obtained Kure is heated and boiled,
It was separated into an emulsion and a solid content, and the emulsion was used as soymilk. Further, the solid content separated as an over-residue becomes okara.

Problems to be Solved by the Invention However, according to the above-mentioned method, it is necessary to immerse the soybean in water for a long time in order to swell the soybean sufficiently, and it takes a long time to finally obtain soymilk.

If you want to get soymilk industrially, that would be fine,
When trying to obtain a small amount of soymilk equivalent to one tofu at home, it cannot be produced immediately when necessary, and the process must be managed over a long period of half a day to a day. Therefore, it is extremely troublesome.

Also, by soaking the soybeans in hot water, the swelling speed is increased,
It is also practiced to obtain soy milk in a short time. However, even in this method, it takes several hours to obtain soymilk, and there is a possibility that a so-called gourd phenomenon occurs in which the protein in the soybean is denatured and the soybean milk turns yellow.

For example, the method described in JP-A-59-198952 discloses that crushed soybeans are immersed in hot water at 80 to 85 ° C. to swell, but soybean milk yellows due to Kure burn, and the yield is also increased. Also deteriorates, resulting in poor quality and bad taste.

In addition, as an apparatus for industrially producing soymilk or tofu, various kinds of apparatuses are industrially produced, but there is no apparatus capable of automatically obtaining soymilk at home or the like.

Further, the devices described in JP-A-60-160855, JP-A-60-188034 and JP-A-59-34592 are all crushed swollen soybeans to separate soybean milk, and then the The soy milk is taken out into another container and heated, and soy milk cannot be automatically obtained, and since the soy milk is separated before heating, it has the drawback of low yield.

Further, the device described in JP-B-56-25303 is an automatic soybean milk manufacturing machine for home use, but this one grinds and heats soybeans in a mixer cup, and soybean milk is extracted from the dehydration hole of the mixer cup. Since soy milk and okara are separated by overflowing, a heater must be provided in the mixer cup, and heating unevenness may occur, and the heater may be damaged during separation, and soy milk and okara may be separated. Has the drawback that it tends to be incomplete.

The present invention has been made in view of the above circumstances, and can produce extremely high-quality soymilk without gourd in an extremely short time of about 30 minutes to 1 hour, and easily produce soymilk at home. The purpose is to provide a method that can be done.

Means for Solving the Problems In the present invention, therefore, water is added to dried soybeans, the soybeans are crushed into particles, and then the temperature is raised to 45 to 60 ° C. and the mixture is allowed to stand for 5 to 20 minutes. It is characterized in that soybeans are crushed again and then boiled for 10 minutes or less, and then soybean milk and solids are separated.

Embodiments Embodiments of the present invention will be described below with reference to the drawings. FIG. 1 shows an example of an apparatus for carrying out the present invention.
Reference numeral 1 denotes a base, and a substantially cylindrical outer container 2 is provided on the base 1.
Is installed. The outer periphery of the outer container 2 is kept warm by a heat insulating material 3, a heater 4 is attached to the lower portion of the outer peripheral wall, and a soymilk outlet 5 is provided on the upper portion. A cylindrical inner container 6 made of mesh is fitted in the outer container 2.

A rotating shaft 7 is rotatably attached through the bottom surfaces of the outer container 2 and the inner container 6, and is rotatably driven by a motor 9 via a belt 8 below the base 1. . A cutter 10 is fixed to the upper end of the rotary shaft 7.

Further, the rotary shaft 7 and the inner container 6 are attached via a one-way clutch 11, and when the rotary shaft 7 rotates in the forward direction, the rotary shaft 7 is rotatable with respect to the inner container 6. Only the cutter 10 can be rotated without rotating the container 6, and when rotating in the opposite direction, the one-way clutch 11 is engaged and the inner container 6 rotates integrally with the cutter 10.

FIG. 2 shows another example of an apparatus for carrying out the present invention, in which an outer container 2 is mounted on a base 1, and the outer periphery of the outer container 2 is covered with a heat insulating material 3. A heater 4 is provided in the lower portion, and a discharge port 5 is provided in the bottom surface via a valve 12.

A rotary shaft 7 rotatably driven by a motor 9 is erected on the bottom of the outer container 2, and an inner container 6 made of mesh is rotatably and detachably fitted to the rotary shaft 7. A cutter 10 is attached to the tip of the rotary shaft 7.
Is detachably attached.

FIG. 3 shows still another example of the apparatus for carrying out the present invention. A substantially cylindrical outer casing 13 is provided on the upper portion of the base 1, a heater 4 is attached to the bottom of the outer casing 13, and an outer container 2 is placed on the heater 4. A discharge port 5 for soybean milk is provided in the lower portion of the outer peripheral wall of the outer container 2 so that the soybean milk is discharged through a discharge pipe 14 attached to the exterior body 13. The discharge pipe 14 is opened and closed by a lever valve 15.

The rotary shaft 7 is connected to a rotary shaft 16 of a motor 9 provided under the base 1 via a joint 17,
It projects from the center of the bottom of the outer container. A cylinder 18 formed at the center of the bottom of the inner container 6 is fitted around the outer circumference of the rotary shaft, and a claw 19 is provided upright on the upper edge of the cylinder 18. In addition, between the cylindrical body 18 and the rotary shaft 7,
A helical spring-shaped control member 20 made of a shape memory alloy is fitted, and the control member 20 is kept in a compressed state at a low temperature and is heated to about 60 ° C. or higher to restore the memory shape. It is designed to stretch.

A rotary plate 21 is attached to the tip of the rotary shaft 7, and a claw 22 engageable with a claw 19 of the cylindrical body 18 is provided on the outer periphery of the rotary plate 21 so as to project. 22 constitutes a clutch. Further, the cutter 10 is attached to the upper part of the rotary plate 21.

Next, the method of the present invention will be described through the use of this device. As a specific numerical value, the case of producing soy milk equivalent to one piece of silk strained tofu will be described.

First, a predetermined amount (about 130 g) of dried soybeans is put into the inner container 6, and 5 to 6.5 times the amount (about 700 ml) of water is further added.
At this time, in the embodiment shown in FIGS. 2 and 3, the valves 12 and 15 are closed.

The amount of water added in this step is appropriately 5 to 6.5 times that of dry soybeans in the case of silk strained tofu, but 10 to 11 times the amount of dry soybeans in the case of obtaining cotton strained tofu. Appropriate. When obtaining soymilk as a beverage, it may be set to an appropriate amount in the range of about 5 to 11 times as much as desired.

Next, the motor 9 is driven to rotate the cutter 10. In the embodiment shown in FIG. 1, the cutter 10 is rotated in the forward direction. Also, in the embodiment of FIG. 3, the control member 20
Is in a compressed state, and the rotation of the shaft 7 causes the cutter 10
Only rotate. This causes the cutter 10 to rotate in the inner container 6 to crush the dried soybeans. When crushed, the particle size of soybeans is preferably about 0.5 to 3 mm.

Then, energize the heater 4 to heat the contents, 50-60 ℃
The temperature is raised to, and left at this temperature for 5 to 20 minutes. This causes the crushed soybeans to swell rapidly.

In the present invention, the above-mentioned crushing step of dried soybean may be carried out while raising the temperature, or may be crushed after raising the temperature to 45 to 60 ° C. In short, crushed dried soybeans are 45-60 ° C.
It should be left at the temperature of 5 to 20 minutes. When dry soybeans are crushed at low temperature, relatively odorless soybean milk is obtained, and when crushed at high temperature, the soybean milk obtained has a slight boiled soybean odor.
By adjusting the temperature at which the dried soybeans are crushed, the flavor of the soybean milk obtained can be changed.

In the present invention, since soybeans are crushed and heated, they swell sufficiently in a short time of about 5 to 20 minutes.
The temperature at this time must not exceed the maximum limit of 65 degrees. If it exceeds this range, the quality of the soybean milk will be deteriorated and the soybean milk yield will be deteriorated, so that good okara cannot be obtained. Therefore, the set value of the heating temperature should be set to 50 to 60 ° C so that it does not exceed 65 ° C even if some error occurs.

Next, the cutter 10 is rotated again to crush the soybean grains in the inner container 6. In the embodiment of FIG. 1, the rotation direction of the cutter 10 is also the positive direction in this case. As a result, the swollen soybeans are sufficiently crushed, and the protein in the soybeans can be dissolved in water.

Next, the heater 4 is further energized, heated to about 90 ° C. or higher and boiled for 10 minutes or less. This denatures the protein and elutes it in boiling water to produce Kure. It is possible to leave a slight blue odor in the soymilk obtained by shortening the boiling time, and it is possible to remove the odor by boiling for a long time, and the flavor of the soymilk obtained can be shortened by shortening the boiling time. Can be changed. It is preferable to boil for 5 to 10 minutes to obtain plain soy milk without blue odor.

Further, at this time, in the embodiment shown in FIG. 3, the control member 20 recovers its memory shape and expands as the temperature rises, and the cylinder 18 and the inner container 6 are moved upward as shown by the chain line in FIG. Excuse me. As a result, the claw 19 of the tubular body 18 is replaced by the claw 22 of the rotary plate 21.
Engage with.

Then, soybean milk and okara are separated in the inner container 6, and the soybean milk thus obtained is discharged from the discharge port 5. In the device of FIG.
By driving the motor 9 to rotate the rotating shaft 7 in the opposite direction, the one-way clutch 11 is engaged and the inner container 6
Rotate together with the rotary shaft 7. Then, the soybean milk is centrifuged, the soybean milk is pushed out of the inner container 6, and is discharged from the discharge port 5. Okara, which is an excessive residue, remains in the inner container 6.

In the apparatus shown in FIG. 2, the valve 12 is opened to discharge the soybean milk between the inner container 6 and the outer container 2, so that the go in the inner container 6 is passed by the inner container and only the soymilk is discharged. As a result, okara remains in the inner container 6. Further, by pressing the inside of the inner container 6 by an appropriate means, the okara in the inner container 6 is squeezed, so that the yield of soymilk can be increased and the quality of the okara can be improved.

Further, in the embodiment shown in FIG. 3, the claw 19 of the tubular body 18 is a rotary plate.
Since it engages with the claw 19 of 21, the shaft 9 is driven by the motor 9.
The rotation is transmitted to the inner container 6 through the cylindrical body 18, the inner container 6 rotates, the contents are centrifuged, the soy milk is extruded from the inner container 6, and the valve 15 is opened. It is discharged from the discharge pipe 14. Then, the okara as a residue remains in the inner container 6.

The soymilk discharged from the discharge port 5 can be obtained as soymilk as a beverage by receiving it in an appropriate container, and a coagulant such as nigari or gluconodeltalactone is placed on the bottom of the container. By placing the soybean milk, the soybean milk is solidified in the container to obtain tofu.

Effect of the Invention According to the method of the present invention, soybean milk can be produced in a short time of about 30 minutes, and tofu can be produced in about 1 hour including the time required for coagulation. Therefore, according to the present invention, it is possible to produce as much soymilk and tofu as needed and in a short period of time at home without preparing for more than half a day.

Further, the soybean milk produced by the present invention can produce high-quality soybean milk and tofu without causing quality defects such as gourd burning, and also obtains good okara. Under conditions that cause gourd burning, soymilk turns yellow and its quality deteriorates, and not only its yield decreases, but also the deteriorated active ingredient remains in the excess residue, so okara is also good. I can't get something like that.

Further, according to the present invention, soy milk with various flavors can be obtained by slightly changing the crushing time of dried soybeans, the boiling time, and the like, and soy milk according to each taste can be tasted.

Further, the device shown in the embodiment is a cutter and an over mesh,
By incorporating the heating means integrally and operating these in a predetermined procedure, soybean milk and water as materials are charged, so that high-quality soymilk can be automatically obtained in a short time.

Further, since the inner container 6 is a mesh, the liquid component in the contents is inside and outside the inner container 6 and is heated by the heater 4 provided outside the outer container 2.
The soybean milk is heated evenly inside and outside of the soybean, and local heating unevenness does not occur, and good soymilk can be obtained.

Further, by connecting the rotating shaft 7 and the inner container 6 via a clutch and selectively transmitting the rotation of the rotating shaft to the inner container 6, soy milk contained in Kure can be sufficiently separated and obtained with high yield. In addition to being able to do it, the okara becomes a high quality product that is sufficiently squeezed.

Further, in the apparatus shown in FIG. 3, the cutter 10, the rotary plate 21, the cylindrical body
Since the 18 and the inner container 6, the shaft 7 and the outer container 2 can be sequentially removed, they can be removed and washed each time they are used.

[Brief description of drawings]

FIG. 1, FIG. 2 and FIG. 3 are central longitudinal sectional views showing an example of an apparatus for carrying out the present invention. 2 ... Outer container, 4 ... Heater 5 ... Discharge port, 6 ... Inner container 7 ... Rotating shaft, 9 ... Motor, 10 ... Cutter, 11 ... One-way clutch

Front page continuation (72) Inventor Hiroshi Nakamura 1-20-5 Tenma, Kita-ku, Osaka City, Osaka Prefecture Mahobin Co., Ltd. (56) References JP 54-17177 (JP, A) Actual development Sho 59 -34592 (JP, U) JP-B-59-22506 (JP, B2)

Claims (1)

[Claims] 1. Dry soybeans are added with water to crush the soybeans into granules, which are then left at 45-60 ° C. for 5-20 minutes, then the soybeans are crushed again and then for 10 minutes or less. After boiling, the soymilk and the solid content are separated, a method for producing soymilk.