JP4023752B2 - Deaeration device and bubble liquefaction method using the deaeration device - Google Patents

Description

The present invention relates to a deaeration device that eliminates bubbles in a liquid and liquefies them, and a bubble liquefaction method using the deaeration device .

  A conventional deaeration apparatus will be described using a soymilk production apparatus as an example. The applicant of the present application has applied for a soymilk producing apparatus dated February 9, 2001 for producing soymilk by removing bubbles from the gourd juice (see Japanese Patent Application No. 2001-34325). As shown in FIG. 6, this soymilk production apparatus has an airtight boiling can D2, decompression means D4 for reducing the pressure in the boiling can D2, and soymilk and okara in the reduced boiling can D2. And a supply means for supplying the waste liquid G, and a device for removing bubbles. A deaeration apparatus is the boiling can D2 provided with the pressure reduction means of this soymilk manufacturing apparatus D1. The boiling can D2 has a so-called batch type (collective processing), that is, a transfer of what is manufactured in a can shape, and a continuous type that is connected to a heating means etc. via a pipe and discharged from a discharge port. There is. The deaeration of the deaeration device here is “deaeration” in the sense of removing bubbles of the gourd, but the deaeration is usually used as the meaning of “deaeration” in many cases. .

  Japanese Patent Application No. 2001-34325 is a soy milk production apparatus that produces soy milk by removing bubbles from a gourd mixture in which soy milk and okara are mixed without using an antifoaming agent. Applicable to formula boiling cans. That is, the protein and saponin contained in the gourd liquid have a force (bubble power) that exerts air bubbles strongly, and countless bubbles are generated during pulverization or addition, and considerable air is entrained in the goat liquid. In addition, air dissolved in manufacturing water or boiler water may be mixed into the gourd during heating, or may be sealed inside soybeans during soaking. This air becomes a heat insulating material, so that it becomes an obstacle to complete boiling in the boiling process in the tofu production process. For example, it causes uneven cooking and spilling. Moreover, when the residual bubbles remaining in the soy milk are solidified as tofu, the bubbles are solidified while embracing the bubbles (bubbles), and these bubbles cause adverse effects such as poor texture, poor taste, and poor appearance. Therefore, what was developed was the invention of Japanese Patent Application No. 2001-34325, but before this application was made, there was no such thing as a degassing device for highly viscous liquids such as gourd containing okara. . In addition, there is an example in which a deaeration device for soy milk is used for degassing gourd liquid, but there are various problems as follows when using without a defoaming agent.

  (1) If it is a complete liquid such as soy milk, bubbles (bubbles) can easily float and separate even if foamed slightly during boiling, and the liquid level can be detected. In the case of gourd liquid, once foamed, the foam does not separate, and the whole becomes a mousse-like (whipped cream-like, shaving cream-like) foam, and the liquid level (bubble face) is detected by a general liquid level detector. Because it is not possible, it is not suitable for the continuous type. Detection is impossible even by methods such as hydraulic pressure, ultrasonic type, tuning fork type, and float. Electrodes and capacitance methods are also misdetected and cannot be used. (2) For this reason, automatic control such as making the liquid level constant becomes impossible, and it is not suitable for a continuous type. (3) Also, when taking out automatically using a discharge pump, the liquid level (bubble surface) cannot be detected, so the bubbles are intermittently discharged to the extent that bubbles do not accumulate inside the degassing can (boiling can). There was no other way to do it. For this reason, there was no choice but to adjust the discharge amount of the pump visually. (4) Due to natural heat dissipation from the can wall, some of the bubbles become liquid and liquid near the boiling point is discharged by the discharge pump. However, since no pushing pressure is applied to the discharge pump, cavitation (running water ( This causes a phenomenon in which a cavity is generated near a place where the cross-section and direction of the liquid flow changes), causing a failure of the discharge pump. (5) When discharging with the discharge pump, the foamy state under reduced pressure is collapsed at once by moving to a pressure higher than the atmospheric pressure on the discharge (discharge) side, so-called hammering phenomenon occurs due to the impact To do. As a result, the connected piping vibrates violently, which may lead to the destruction of the apparatus, such as cracks in the welded portion of the piping. (6) If the concentration of the boiling liquid is low, it is somewhat fluid and can be taken out by a discharge pump. However, if the concentration is high (if the viscosity is high), the foam-forming ability becomes strong and the fluidity is high. Therefore, the bubbles themselves cannot be discharged by the discharge pump (note that the self-priming force of the discharge pump cannot be expected at present). (7) A high-concentration boiling liquid loses its fluidity when foamed and gradually accumulates in the deaeration can. Therefore, long-time operation is impossible. (8) Furthermore, if bubbles remain in both the batch type and the continuous type, it may cause uneven cooking or spilling, and the bubbles may cause bad effects such as poor texture, poor taste, and poor appearance.

  Japanese Patent Application No. 2001-34325 is also a device that removes bubbles from the gourd liquid without using an antifoaming agent. However, even if the goat liquid containing bubbles is boiled, all the bubbles do not become liquid. That is, although a part of the bubbles breaks, most of the bubbles remain, so that the bubble breakage is promoted by scattering or jetting a bubble breaking medium such as cold water, hot water, water vapor, or an antifoaming agent. The bubble breaking in Japanese Patent Application No. 2001-34325 means that the bubble breaking medium directly hits the bubble surface inside the batch-type kettle (boiling can), and the bubble contains air. Therefore, bubbles do not disappear only by condensation by cooling or the like (even if cooled, the volume of the bubbles only shrinks).

  Therefore, the object of the present invention is to eliminate the bubbles generated in the boiling liquid by boiling a liquid having high foaming property (foaming high viscosity liquid) such as a goat liquid without using an antifoaming agent or a foam breaking medium. An object of the present invention is to provide a degassing apparatus suitable for use in a continuous process in which the liquid can be liquefied and sent to the next process one after another through a pipe, and a bubble liquefaction method using the degassing apparatus.

The deaeration device according to claim 1 of the present invention is provided with a cooling means provided in the deaeration device for degassing the internal air of the airtight structure under reduced pressure, and the supply of the liquid heated by the heating means to this deaeration device It means, a discharging means for discharging a continuous or intermittent liquid, comprising a liquid level detector, the degasser while spraying means for spraying the supplied liquid is provided, on the outside of the deaerator Cooling means for cooling the liquid is provided, and the liquid heated by the heating means is sprayed by the spraying means and simultaneously boiled under reduced pressure, and the foamed liquid flows down along the inner wall surface of the degassing device simultaneously with boiling. is condensed by cooling with the cooling means when to Rutotomoni detects the liquid level in the liquid level detector, by controlling the emissions in the discharge means, the position where the cooling means for reserving the liquid Set to be located above It is characterized in. The deaeration device according to claim 3 of the present invention is provided with a cooling means in the deaeration device for degassing the internal air of the airtight structure under reduced pressure, and heated by the heating means before being supplied to the deaeration device. A supply means for supplying the soy liquor or soy milk , a piping path for feeding the heated soy liquor or soy milk to the deaeration device, a discharging means for continuously or intermittently discharging the soy liquor or soy milk , and a liquid level detector the deaerator, while spraying means for spraying soybean soup or milk that has been heated is supplied through a pipe path is provided, cooling means are provided for cooling the soybean soup or milk outside the deaerator, When the gourd liquid or soy milk heated by the heating means is sprayed by the spraying means and boiled under reduced pressure, the gourd liquid or soy milk foamed simultaneously with boiling is cooled when flowing down the inner wall of the deaerator. Rutotomoni is condensed by cooling by means By detecting the liquid level with the liquid level detector and controlling the discharge amount of the discharge means, the cooling means is set to be positioned above the position where the goose liquid or soy milk is stored. Features.

According to these inventions, and the liquid is heated by a heating means before being fed to the deaerator, and supplies the supply means to heat liquid in the degasser. This heated liquid boils in the degassing apparatus depressurized, but since the degassing apparatus is provided with cooling means, the liquid foamed (bubbles) by boiling is condensed, that is, liquefied, It will be discharged by the discharging means. That is, when the heated liquid is supplied to the degassing device whose pressure has been reduced, the liquid containing bubbles generated in the piping path or the heating means breaks (disappears) as it is and becomes liquid. Since the cooling means is provided, the efficiency of liquefaction increases. Since this deaeration device is used in connection with other heating means or the like, it is preferably provided so as to be separable. Also, according to these inventions, the heating fluid heated by the heating means when it is sprayed by spraying means degasser, it is sprayed toward the inner wall of the degassing device. Since the cooling means for cooling the liquid is provided outside the degassing device to cool the inner wall of the degassing device, the liquid foamed (bubbled) by the degassing device depressurized is the inner wall of the cooled degassing device. It is transmitted (flowed down) to be condensed, that is, liquefied. Then, the liquid level can be detected by the liquid level detector, and the liquid level can be kept constant by controlling the discharge amount of the discharge pump (discharge means) so that the level becomes constant. That is, when the liquid level is determined at a predetermined position (or level control position), a flowing-down section is guaranteed.

In the bubble liquefaction method using the deaeration device according to claim 2 of the present invention, the liquid is gourd liquid or soy milk, and the deaeration device according to claim 1 is used, and an antifoaming agent or a foam breaking medium is used. It is characterized by producing gourd liquor or soy milk without using .

The bubble liquefaction method using the deaeration device according to claim 4 of the present invention uses the deaeration device according to claim 3 and produces the gourd liquor or soy milk without using an antifoaming agent or a foam breaking medium. It is characterized by doing .

  According to the degassing apparatus of the present invention and the bubble liquefaction method using the degassing apparatus, the liquid having high foaming property such as boiling under reduced pressure and foamed gourd liquid after being heated by the heating means is the first. Because it can be condensed and liquefied by the cooling means (cooling means), it is possible to obtain a liquid such as gourd liquid that does not contain air, heat transfer is performed quickly, and high quality without uneven cooking Liquid such as soy milk can be produced. Further, since the liquid level can be detected, various automatic controls are possible, and the apparatus is suitable for a continuous type. That is, since the bubbles are forcedly crushed, bubbles do not accumulate gradually, and a long time operation is possible. Even a liquid having foaming property such as a high concentration of gourd can be easily liquefied and discharged by a pump. Hydraulic pressure is applied and cavitation of the take-out pump is prevented. Eliminates vibration and hammering of the piping on the discharge side. Since the liquid level change can be continuously measured, the liquid level can be controlled to be constant. That is, if the inlet side flows in at a constant rate, continuous discharge at a constant flow rate is possible, so that it can be installed in the middle of a continuous line such as a continuous boiling device. Even if there is a separation device or the like in the subsequent process, it can be sent in a constant amount, so that no load fluctuation is given to the device. In addition, since there is no need to select a device in accordance with the maximum load at the time of load fluctuation, there are various effects such as cost reduction.

  Hereinafter, an embodiment of the present invention will be described with reference to the drawings.

(First embodiment)
As shown in FIG. 1, the deaeration device of the present embodiment is used by being connected to a continuous heating type boiling device. The continuous heating type boiling apparatus is composed of a heating process R for boiling the gourd liquid, a gourd liquid manufacturing process S for producing the goat liquid, and a deaeration process T in which the degassing device 11 of the present invention is arranged. In the gourd liquid production process S, soybeans which are tofu and deep-fried raw materials are fed from the pickled soybean hopper S1 to the grinder S2 by a certain amount, crushed by the grinder S2 to become gourd liquid, and stored in the storage tank 3. . Further, the powdered soybean S3 may be kneaded by the kneader S4 and stored in the storage tank 3. The gourd liquid stored in the storage tank 3 is sent to the heating process R by the supply pump (quantitative pump) P1. In the heating process R, a heating means 10 is provided to heat the gourd liquor. The heating means 10 is not only direct steam blowing, but also indirect steam heating, that is, one that is disposed on the outer periphery of the pipe (pipe) 8 and is heated from the outside, an electric heater, IH heating, microwave heating, current heating, direct fire heating, etc. Can be used. The gourd liquid heated by the heating means 10 is sent to the deaeration device 11 through the supply means (pipe path) 8 and the supply pump (metering pump) P. The supply pump (metering pump) P1 may be a rotary pump, a gear pump, a tubing pump, a Mono pump, a plunger pump, a vane pump, or the like, or a steam ejector, or a method using pushing by hydraulic pressure, water pressure, air pressure, or the like.

  As shown in FIG. 2, the deaerator 11 is a metal device in which a small diameter portion 11B is provided below the large diameter portion 11A. The lower part is formed in a double structure of an inner wall a forming the inner surface and an outer wall b forming the outer surface, and the first cooling in which cooling water is supplied between the inner wall a and the outer wall b of the double structure. Means (cooling means) 13 are provided. A pipe (pipe) 8 is provided at the lower end of the small-diameter portion 11B and is discharged by the discharge pump P2. In addition to a vacuum pump (water-sealed) 4 that evacuates the inside of the deaerator 11, the deaerator 11 sprays a gourd liquid (heated gossip) supplied at a constant flow rate by a supply pump (quantitative pump) P 1. Spraying means 12, first cooling means 13, liquid level detector 15 and the like. The liquid level detector 15 can be detected by methods such as liquid pressure, ultrasonic type, tuning fork type, and float. In the present embodiment, the liquid level detector 15 is provided at two locations above and below the large-diameter portion 11A of the deaeration device 11, and detects the liquid level with a differential pressure sensor at the two differential pressures. It may be attached to 11B. A signal from the liquid level detector 15 is sent to the liquid level indicating controller 16 to control the rotational speed of the discharge pump P2. Although the inside of the deaeration device 11 is deaerated and deaerated by the vacuum pump (water seal type) 4, other water flow ejectors, air ejectors, steam ejectors, roots type vacuum pumps, mechanical booster pumps, etc. can also be used. . A vacuum gauge 5, a vacuum adjustment valve 6, a condenser 7, and the like are provided in the path of the vacuum pump 4. The evaporated water vapor in the deaeration device 11 is condensed and cooled by a condenser 7 as a second cooling means provided in the middle of the exhaust pipe 20 leading to the vacuum pump (water-sealed) 4, together with the exhaust of the vacuum pump 4. It is discharged outside the system. The condenser 7 has a double structure (double pipe system) that can cool the exhaust pipe 20 with cooling water from the outside, but any system such as a multi-tube system, a coil system, or a plate system may be used. Further, the second cooling means 7 and the first cooling means 13 to be described later may be shared instead of being separated. Such a deaeration device 11 is connected to the heating step R and the like via the pipe 8, but it is also possible to use only the deaeration device 11 separated and connected to other heating means and the like.

  The spraying means 12 is for forming or scattering the gourd into a thin film when supplying the goat into the deaerator 11, and a flash disk 12 is attached to the tip of the nozzle to which the goat is supplied. And is rotated by a motor M. Therefore, when the supplied gourd is scattered by the flash disk 12, it is scattered toward the can wall a of the deaerator 11 and flows down to the bottom through the inner wall a. As spraying means, spray ball type with many pores, slit type for thin film-like spraying, nozzles for general spraying, spraying, tank cleaning, etc. Only the shape of the nozzle may be used, or the nozzle may be rotated.

  The first cooling means 13 is a water flow type attached to the outer wall of the deaeration device 11, and is disposed substantially at the center of the large-diameter portion 11 </ b> A of the can-like deaeration device 11. The arrows in FIG. 1 indicate the path through which cooling water is supplied and the path through which it is sent out. That is, it enters from the lower side, goes around the inside of the double structure (between the inner wall a and the outer wall b), and is discharged from the upper side. The first cooling means 13 is not limited to cooling water, but may be any means such as chiller water, brine (antifreezing liquid such as calcium chloride, propylene glycol, ethylene glycol), cooling gas, or chlorofluorocarbon.

  Here, the first cooling means 13 is preferably in the upper position (T2) rather than the position (T3) where the liquid (go liquid) in the deaerator 11 is stored (FIG. 2). This is to flow down the wall surface a of the deaerator 11. Heating by the heating means 10 may be performed after the heating means 10 is disposed above the degassing device 11 and the goose liquor enters the degassing device 11, for example, and may be boiled immediately after heating. The liquid (goose liquor) of the deaeration device 11 is discharged from the discharge port 14 provided below via the discharge pump (discharge means) P2, but the liquid (gogo liquid) is stored at the position of the discharge port 14. If it is a position to do, you may make it discharge | emit via the discharge pump P2 from the horizontal direction of the large diameter part 11A of the can-shaped deaeration apparatus 11. FIG. Moreover, as shown in FIG. 1, the deaeration apparatus of this Embodiment may repeat the heating process R and the deaeration process T several times. In this case, the degree of vacuum by the vacuum pump 4 is changed, a temperature difference of the heating means 10 is provided, a difference in holding time is provided, and the dehydrated goat is reheated or degassed again. By doing, it becomes possible to manufacture a high-quality steamed liquid. Of course, the deaeration device may be a can having only the large-diameter portion 11A.

  Next, a method for producing soymilk will be described. In the gourd liquid production process S, soybeans, which are raw materials for tofu and deep-fried tofu, are fed from the pickled soybean hopper S1 into the grinder S2 by a certain amount, and are crushed by the grinder S2 to become a goat liquor. In the pulverizer S2, water SW is added. Here, in general, bubbles are in a state of being bitten and bubbles are generated. In the present embodiment, these bubbles are also liquefied as described later. In addition to this, the bubble is generated by a transfer process in the pipe 8 or boiling, but the bubble is liquefied as described later. The waste liquid is fed into the storage tank 3 and fed into the heating process R through the pipe 8 by the supply pump P1. Prior to the production of soy milk, the vacuum pressure in the can-type deaeration device 11 is reduced by the vacuum pump 4. This pressure reduction is performed for degassing the gourd liquid supplied from the storage tank 3 to be described later, and it is preferable to reduce the pressure below the saturated vapor pressure of the goat liquid temperature.

  Next, the gourd liquor supplied to the heating means 10 is heated indirectly by the heating means arranged on the outer periphery of the pipe 8 or directly heated by blowing steam into the pipe 8. The soy liquor thus heated is supplied into the deaerator 11 by a supply pump (metering pump) P1.

  In the deaeration device 11, the air is scattered by the flash disk 12 serving as a spraying means, and is dropped (flowed down) along the can wall of the deaeration device 11. Since the inside of the deaeration device 11 is deaerated, the heated gobo liquor boils, but some of the bubbles of the scattered boiling liquid break up (disappear) and become liquid. That is, while bubbles are struck against the inner wall a of the symbol T1 shown in FIG. 2 and bubbles are generated, the bubbles may break here. However, since the first cooling means (cooling means) 13 is arranged on the large-diameter portion 11A of the deaeration device 11 (reference numeral T2 shown in FIG. 2), the bubbles travel along the wall surface a of the deaeration device 11. When it flows down, it condenses, that is, it is liquefied (flowed down) through a certain flow path of the first cooling means 13 (liquefied and stored in the symbol T3 shown in FIG. 2). In the deaerator 11, most of the bubbles are made of water vapor, and the bubbles are immediately crushed (collapsed at once) and liquefied by being cooled by the first cooling means 13. Specifically, the gourd liquid containing bubbles generated by the route of the pipe 8 or boiling, etc., evaporates the water in the goat liquid until the boiling point of the water in the degassing device 11 corresponds to the degree of vacuum at that time. Let At that time, the bubbles generated again are immediately crushed and liquefied by being cooled by the first cooling means 13. In other words, the gourd liquid boils at the moment when it enters the degassing device 11 whose pressure has been reduced to below the saturated vapor pressure, but at that time the water is evaporated (at that time the heat of vaporization is taken away), and the temperature reaches the boiling point corresponding to the degree of vacuum. In order to lower the value, the material that has entered inside does not re-boil, but condenses all the foamed material in that state and crushes the bubbles. For this reason, the liquid level can be detected by the liquid level detector 15. More specifically, the liquid level is detected by the differential pressure sensor of the liquid level detector 15, and the lower detection unit detects the pressure in the deaerator 11 (either positive pressure, negative pressure, or atmospheric pressure) by the depth of the liquid. The upper detector detects only the pressure in the deaerator 11 and reads the pressure difference between the upper and lower as long as the liquid level is between the upper and lower detectors. Even if the pressure (for example, the degree of vacuum, etc.) in the cylinder 11 changes, only the change in the liquid depth is continuously detected. Therefore, the liquid level can be kept constant by controlling the discharge amount of the discharge pump (discharge means) P2 so as to be a constant level. That is, when the liquid level is determined at a predetermined position (or level control position), a flowing-down section is guaranteed. In this way, the height (liquid level) in which the liquid stays can be controlled to a desired level, so that the flowing-down section can be completely guaranteed (determined). The section can be set (designed) as a stable section of the gourd thin film (reference numeral T1 in FIG. 2) or as a cooling section (reference numeral T2 in FIG. 2).

  The gourd liquefied by cooling is taken out from the discharge port 14 by the discharge pump P2. The discharge pump P2 is preferable for the discharge pump P2 because the cavitation is less likely to occur even when the temperature is slightly lower than that for discharging the liquid close to the boiling point, but the waste liquid is good for the discharge pump P2 because it is cooled. Moreover, since the gourd liquid is not foamy, a sufficient pushing pressure (hydraulic pressure) is applied to the discharge pump P2, and the NPSHav (effective suction head) effective for the discharge pump P2 is also obtained by cooling the goat liquid. Since it becomes large, the maintenance height of the liquid level 11c and the apparatus height can be lowered, and the cost can be reduced. After that, it is sent to a squeezing machine (separating device) 19 in the next process, and separated into soy milk and okara (FIG. 1). Even in the case where there is a separation device 19 or the like in such a post-process, since it can be sent in a constant amount, no load fluctuation is given to the separation device 19. In addition, since it is not necessary to select a device according to the maximum load at the time of load fluctuation, it is also effective in reducing costs.

(Second Embodiment)
As shown in FIG. 3, the deaeration device of the present embodiment has a first cooling means 23 disposed in the deaeration device 11, and the cooling storage unit 23a and the cooling storage unit 23a are cooled from the outside. A pipe 23b for supplying water and a pipe 23c for sending out to the outside are provided. The arrows in the figure indicate the path of the cooling water. In the example of FIG. 3, the spraying means 12 is not arranged, and the gourd liquid directly hits the cooling storage portion 23 a in the deaeration device 11. Further, as shown in FIG. 4, a coil-shaped (spiral) cooling storage portion 23a may be formed in the deaeration device 11 (in the example of FIG. 4, a flash disk 12 serving as the spraying means 12 is disposed. ing.). Therefore, in the present embodiment, after being flushed in the deaerator 11, it is transmitted to the cooling storage part 23 a in the deaerator 11 and dropped (flowed down) to the bottom (FIG. 3), In some cases, it is scattered by a certain flash disk 12 and stays in the bottom in the form of foam, but condenses and liquefies by contacting with the coiled cooling reservoir 23a (FIG. 4). Even in the inner wall a of the deaerator 11, the bubbles of the boiling liquid scattered are partially broken (disappeared) and become liquid. As in the third embodiment shown in FIG. 5, the first cooling means (cooling means) 13 in the first embodiment and the first cooling means in the second embodiment shown in FIG. 23 may be combined and cooled from both inside and outside the deaerator 11.

Next, some specific examples of the above embodiments will be described.
Example 1
Since the temperature at which the soy protein is heat denatured is said to be 60 ° C or higher, it is supplied at 60 ° C and processed so that the temperature drops to 55 ° C (the pressure at that time is -0.08559 MPa). If it sets in this way, since it enters into a heat denaturation region from a state without bubbles (bubbles), heat transfer of the goose liquor is sufficient, and high-quality soy milk without uneven cooking can be made. The value of the pressure (−0.08559 MPa) is shown on the basis of atmospheric pressure, and 0.0115732 MPa when expressed in absolute pressure (pressure from an absolute vacuum).

(Example 2)
In the latter half of boiling, when the temperature reaches about 90 ° C, deaerate, take out at 85 ° C (-0.04351 MPa), and further heat to 100 ° C. In this method, since the temperature of the water vapor is high, the cooling effect of the first cooling means 13 is great, and the degree of vacuum is not so strong, so that the vacuum pump 4 is not required to be large and the cost merit is great. Also in this case, since the subsequent heating is heating in a state without bubbles, high-quality soy milk without uneven cooking is obtained. The pressure value (-0.04351 MPa) is shown on the basis of atmospheric pressure, and 0.05808 MPa when expressed in absolute pressure (pressure from an absolute vacuum).

(Example 3)
In the case of connecting to the outlet of the heating device 10, the temperature of the one heated to 100 ° C or 100 ° C or higher is lowered to 95 ° C (-0.016812 MPa). In this embodiment, there is no heating after deaeration, but it is the best method for the squeezing machine 19 because it is immediately before the separation step. The pressure value (−0.016812 MPa) is shown on the basis of atmospheric pressure, and 0.084512 MPa when expressed in absolute pressure (pressure from an absolute vacuum).

  Theoretically, if the degree of vacuum is increased to -0.100713 MPa, it will boil even at 1 ° C water, but it is difficult to condense, so in practice it is 10 ° C (-0.100095 MPa) or more. When it is used as an actual process, it will be 50 ° C. (−0.08899 MPa) or more. The pressure values -0.100713MPa, -0.100095MPa and -0.08899MPa are shown on the basis of the atmospheric pressure. is there.

  Next, the deaeration device according to each of the above embodiments will be described in comparison with Japanese Patent Application No. 2001-34325. In the case of continuous treatment, the incoming liquid (steamed liquid) evaporates (boils) the temperature until it reaches the boiling point of water according to the degree of vacuum at the moment of entering the degassing device 11 of reduced pressure. Lower. At that time, the dissolved air is not melted and is expelled and degassed, but the treatment liquid (steamed liquid) that has entered the degassing device 11 sequentially lowers the temperature while reliably releasing moisture. The liquid level (bubble surface) 11c is not lifted again in the can-like deaerator 11. On the other hand, in Japanese Patent Application No. 2001-34325, as shown in FIG. 6, when no antifoaming agent is contained or when no foam breaking medium (not shown) is used, there is no liquid surface without foaming. (It becomes a two-phase state in which a liquid and a foam are present at the same time), and handling becomes difficult. In addition, in the case of batch processing (batch processing), Japanese Patent Application No. 2001-34325 causes boiling also from the inside of the liquid (bottom of the kettle) when the pressure is reduced, and the liquid level rises at once and is pulled toward the vacuum device (vacuum pump D4). Lost. In batch processing, since continuous discharge is not considered, there is no particular problem even if the inside of the boiling can D2 is full of bubbles, but automatic control is not possible in the continuous type. In addition, when taking out Japanese Patent Application No. 2001-34325, it is necessary to break the vacuum and return to atmospheric pressure, and before that, atmospheric pressure is used to raise the temperature during boiling. In addition, since air bubbles (bubbles) are lurking somewhere in the entire processing liquid and actually do not always float on the surface, it is necessary to rotate the bubble breaking blade D14 and the stirrer D13. Reference sign D12 is a spreading means. Furthermore, in the batch type, when the heated liquid is supplied to the degassing device with reduced pressure, the heated liquid boils, but if it is evacuated as steam, a vacuum pump with a high pumping speed is required. When the vacuum pump 4 is used, the temperature of the sealing water rises and the degree of vacuum decreases. On the other hand, in this embodiment, since the inner wall of the deaeration device is cooled, it is not changed into a two-phase state, but is uniformly changed into a liquid state (complete liquefaction). Since the condenser 7 provided in the middle of the exhaust pipe 20 leading to the vacuum pump 4 is condensed and cooled and discharged together with the exhaust of the vacuum pump 4, the vacuum pump 4 does not need to have a high exhaust speed. An increase in the sealing water temperature of the water-sealed vacuum pump can be prevented, and the degree of vacuum can be stably maintained. Further, the liquid level can be controlled to an arbitrary level by the liquid level detector 15 and the discharge pump P2 which is a discharge means. The evaporated water is discharged out of the system together with the exhaust from the vacuum pump 4 and thus is slightly concentrated. However, there is no problem in adjusting the amount of water in the process before the deaerator 11.

  As mentioned above, according to each said embodiment, although the gourd liquor was demonstrated to the example, it is also possible to use high-viscosity processed soy milk containing soy milk, starch, curdlan (thickening polysaccharide), etc. instead of the goat liquid. Is possible. In addition, the present invention can be applied to foaming high-viscosity liquids, and is particularly applicable to foods that are easy to foam in the manufacturing process and whose commercial value is reduced when foam is included in the final product, such as egg tofu, jelly, and pudding. Is possible. It can also be applied to the production of fish paste such as seaweed and chikuwa and polysaccharides (starch solution, konjac powder solution, chocolate, carrero, stew, sauce).

It is a figure which shows the deaeration apparatus of the 1st Embodiment of this invention with the tofu manufacturing process flow. It is a figure which shows the deaeration apparatus of the said 1st Embodiment. It is a figure which shows the deaeration apparatus of the 2nd Embodiment of this invention. It is a figure which shows the other example of the said 2nd Embodiment. It is a figure which shows the deaeration apparatus of the 3rd Embodiment of this invention. It is a figure which shows the deaeration apparatus of Japanese Patent Application No. 2001-34325.

Explanation of symbols

4 vacuum pump,
7 Second cooling means 10 Heating means,
11 Deaerator,
a inner wall, b outer wall,
11A Large diameter part, 11B Small diameter part,
11c liquid level,
12 Scattering means (flash disk),
13, 23 Cooling means (first cooling means),
14 outlet,
15 Liquid level detector,
19 Aperture,
20 Exhaust pipe (exhaust pipe path),
P1 supply pump (metering pump),
P2 discharge pump,
S liquid manufacturing process,
R heating process,
T deaeration process,

Claims (4)

Cooling means is provided in the deaeration device for degassing the internal air of the airtight structure under reduced pressure, supply means for supplying the liquid heated by the heating means to this deaeration device, and discharge for discharging the liquid continuously or intermittently Means and a liquid level detector ,
The degassing device is provided with a spraying means for spraying the supplied liquid, while a cooling means for cooling the liquid is provided outside the degassing device, and the liquid heated by the heating means is supplied by the spraying means. simultaneously boiled under reduced pressure when sprayed, is cooled in a cooling means to condense in the time to flow down simultaneously foamed liquid with boiling along the inner wall surface of the deaeration device Rutotomoni,
By detecting the liquid level with the liquid level detector and controlling the discharge amount of the discharge means, the cooling means is set to be positioned above the position where the liquid is stored. Deaeration device. The liquid is soy liquor or soy milk, and the deaerator according to claim 1 is used, and the soy liquor or soy milk is produced without using an antifoaming agent or a foam breaking medium. Bubble liquefaction method using the deaeration device described. Cooling means is provided in the deaeration device for deaerating the internal air of the airtight structure under reduced pressure, and the supply means for supplying the soy liquor or soy milk heated by the heating means before being supplied to the deaeration device is heated. A pipe route for feeding the gourd liquor or soy milk to the deaerator, a discharge means for discharging the goat liquid or soy milk continuously or intermittently, and a liquid level detector ,
The degassing device is provided with a spraying means for spraying the heated sorghum or soy milk supplied by the piping path , while a cooling unit for cooling the soy sap or soy milk is provided outside the deaeration device, Cooling means when the gourd liquid or soy milk heated by the heating means is sprinkled by the spraying means and boiled under reduced pressure, and the foamed gourd liquid or soy milk flows down along the inner wall surface of the deaerator simultaneously with the boiling. in cooling is then condensed with Rutotomoni,
By detecting the liquid level with the liquid level detector and controlling the discharge amount of the discharge means, the cooling means is set to be positioned above the position where the goose liquid or soy milk is stored. Features a deaerator. 4. A method for liquefying bubbles using a degassing apparatus according to claim 3, wherein the degassing apparatus according to claim 3 is used, and the soy liquor or soy milk is produced without using an antifoaming agent or a defoaming medium. .

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