WO2022270473A1 - 豆腐類製造装置 - Google Patents
豆腐類製造装置 Download PDFInfo
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- WO2022270473A1 WO2022270473A1 PCT/JP2022/024568 JP2022024568W WO2022270473A1 WO 2022270473 A1 WO2022270473 A1 WO 2022270473A1 JP 2022024568 W JP2022024568 W JP 2022024568W WO 2022270473 A1 WO2022270473 A1 WO 2022270473A1
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- Prior art keywords
- soybeans
- water
- tofu
- ground
- soaking
- Prior art date
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/40—Pulse curds
- A23L11/45—Soy bean curds, e.g. tofu
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/001—Details of apparatus, e.g. for transport, for loading or unloading manipulation, pressure feed valves
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F25/00—Flow mixers; Mixers for falling materials, e.g. solid particles
- B01F25/40—Static mixers
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F35/00—Accessories for mixers; Auxiliary operations or auxiliary devices; Parts or details of general application
- B01F35/75—Discharge mechanisms
- B01F35/754—Discharge mechanisms characterised by the means for discharging the components from the mixer
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F35/00—Accessories for mixers; Auxiliary operations or auxiliary devices; Parts or details of general application
- B01F35/90—Heating or cooling systems
- B01F2035/99—Heating
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F2101/00—Mixing characterised by the nature of the mixed materials or by the application field
- B01F2101/06—Mixing of food ingredients
Definitions
- the present invention relates to a tofu production apparatus for producing tofu such as tofu, fried tofu, and soy milk.
- Tofu which is a type of tofu, is generally produced by the process described in Patent Document 1. That is, after immersing raw soybeans in water for about 20 hours, the soybeans are finely pulverized by a pulverizer while adding ground water to obtain raw soybean paste. Next, the raw go is boiled to make go, and the go is separated into soymilk and bean curd refuse. Next, after measuring the pH of the separated soymilk, the soymilk is stirred while being deaerated to remove the air contained in the soymilk. After that, the soymilk is cooled, a coagulant is added thereto, and a predetermined amount of the soymilk is filled in a container and packaged. Then, the tofu is heated in a state filled in a container to be thermally coagulated and sterilized, and then cooled to water temperature to produce silk-strained tofu.
- the raw material soybeans are soaked in water for a long time of about 20 hours, which reduces production efficiency and makes it impossible to respond to sudden orders.
- a large space for immersing raw material soybeans to be produced in one day was required.
- the present invention has been made in view of the above problems, and an object of the present invention is to provide a space-saving tofu manufacturing apparatus that can efficiently soak soybeans in a short period of time.
- a grinding device for obtaining ground soybeans by grinding raw soybeans a soaking device for soaking the ground soybeans in water to obtain swollen soybeans swollen to at least 1.2 to 2.4 times; a grinding device for grinding the swollen soybeans to obtain raw soybeans;
- a tofu manufacturing apparatus comprising A tofu manufacturing apparatus, wherein the ground soybeans are soaked in the soaking apparatus for a short period of time.
- the crushing device is provided with one or more hydration devices that crush the raw soybeans while adding water.
- the tofu manufacturing apparatus according to (1).
- the soaking device is provided with at least one hydrating device that adds water according to the swelling rate of the ground soybeans.
- the soaking device has a transport channel for transporting the ground soybeans while soaking them in water; The cross-sectional area of the transport channel increases in accordance with the volumetric expansion due to the swelling of the ground soybeans.
- the tofu manufacturing apparatus according to any one of (1) to (3).
- the immersion device has a transport channel that transports the ground soybeans while immersing them in water,
- the tofu manufacturing apparatus according to any one of (1) to (4), wherein the conveying flow path conveys the ground soybeans from bottom to top in the direction of gravity.
- the immersion device a pipe constituting a transport channel for transporting the ground soybeans while being immersed in water; a pump that feeds the soybean groats and the water toward the pipe; having The tofu production apparatus according to any one of (1) to (5).
- the pipe is formed so that the ground soybeans are directed from the bottom to the top in the direction of gravity.
- (8) The tofu manufacturing apparatus according to (6) or (7), wherein the pipe has a folded portion with an angle of 180 degrees or less.
- the apparatus for producing tofu according to (8), wherein the folded portion of the pipe is provided with an air blower for blowing air toward the inside of the pipe.
- the tofu production apparatus according to any one of (6) to (9), wherein the pipe is provided with a heating device for heating the water.
- a static mixer is provided in the pipe.
- the immersion device a trough forming a conveying channel through which the ground soybeans are conveyed while being immersed in water; a screw provided inside the trough; has The ground soybeans and water supplied into the trough advance through the trough as the screw rotates, The tofu production apparatus according to any one of (1) to (5).
- the trough is formed so that the ground soybeans are directed from the bottom to the top in the direction of gravity.
- the immersion device has a plurality of trough-screw devices each having the trough and the screw, The plurality of trough screw devices are provided in multiple stages in the vertical direction in the direction of gravity, The ground soybeans and water are conveyed from the lower trough screw device to the upper trough screw device, The apparatus for producing tofu according to any one of (12) to (14).
- the immersion device includes an air ejection device for blowing off the ground soybeans adhering to the screw with air. (12) to (15), the apparatus for producing tofu products.
- the immersion device a housing; a plurality of wall members spaced from one another within the housing; with The plurality of immersion tanks are formed between the adjacent wall members,
- a grinding step of obtaining ground soybeans by grinding raw material soybeans comprising A method for producing tofu, wherein in the soaking step, the ground soybeans are soaked for a short period of time.
- a method for producing tofu comprising A method for producing tofu, wherein in the soaking step, the ground soybeans are soaked for a short period of time.
- the raw material soybeans are ground while water is added.
- the raw soybeans used are those that have been washed or sterilized, or those that have passed through a washing and sterilizing device.
- the raw material soybeans are used in a state where the surface is wet. (20) The method for producing tofu according to any one of (22). (24) Characterized by using all or part of the seed coat generated when the raw soybean is ground in the grinding step, (20) The method for producing tofu according to any one of (23).
- FIG. 1 is a flow diagram showing the process of producing tofu in the tofu production apparatus of the present invention.
- FIG. 2 is a schematic diagram showing a soaking device of the tofu manufacturing apparatus according to the first embodiment.
- FIG. 3 is a schematic diagram showing a dipping device of the tofu manufacturing apparatus according to the first modified example of the first embodiment.
- FIG. 4 is a schematic diagram showing a dipping device of a tofu manufacturing apparatus according to a second modified example of the first embodiment.
- FIG. 5 is a schematic diagram showing a soaking device of a tofu manufacturing apparatus according to a third modified example of the first embodiment.
- FIG. 1 is a flow diagram showing the process of producing tofu in the tofu production apparatus of the present invention.
- FIG. 2 is a schematic diagram showing a soaking device of the tofu manufacturing apparatus according to the first embodiment.
- FIG. 3 is a schematic diagram showing a dipping device of the tofu manufacturing apparatus according to the first modified example of the first
- FIG. 6 is a schematic diagram showing a soaking device, a grinding device, and a soymilk-producing device of the tofu-producing device according to the second embodiment.
- FIG. 7 is a schematic diagram showing a soaking device, a grinding device, and a soymilk-producing device of the tofu-producing device according to the third embodiment.
- FIG. 8 is a schematic diagram showing a dipping device of a tofu manufacturing apparatus according to the fourth embodiment.
- FIG. 9 is a diagram showing a trough according to a modification.
- FIG. 10 is a diagram showing a trough according to a modification.
- FIG. 11 is a diagram showing a trough according to a modification.
- FIG. 12 is a diagram showing a trough according to a modification.
- FIG. 10 is a diagram showing a trough according to a modification.
- FIG. 13 is an axial view of a trough according to a modification.
- FIG. 14 is a schematic diagram showing an immersion device according to a modification.
- FIG. 15 is a schematic diagram showing a soaking device of a tofu manufacturing apparatus according to a reference example of the fourth embodiment.
- FIG. 16 is a view showing the screw 43 of the soaking device of the tofu manufacturing apparatus according to the modified example of the fourth embodiment.
- FIG. 17 is a schematic diagram showing a dipping device of a tofu manufacturing apparatus according to a modified example of the fourth embodiment.
- FIG. 18 is a schematic diagram showing the soaking device of the tofu manufacturing apparatus according to the fifth embodiment.
- FIG. 19 is a schematic diagram showing a soaking device of a tofu manufacturing apparatus according to a modification of the fifth embodiment.
- FIG. 20 is a schematic diagram showing a dipping device of a tofu manufacturing apparatus according to a modification of the fifth embodiment.
- FIG. 21 is a perspective view of a soaking device of a tofu manufacturing apparatus according to the sixth embodiment.
- FIG. 22 is a view of the soaking device of the tofu manufacturing apparatus according to the sixth embodiment, viewed from above in the direction of gravity.
- FIG. 1 is a flow diagram showing the process of producing tofu in the tofu production apparatus of the present invention. First, with reference to FIG. 1, the outline of the manufacturing process of tofu will be described.
- raw whole soybeans 10 are first sorted (step S1) and supplied to the washing/sterilizing device 3 to wash or sterilize the surface seed coats 13 (step S2).
- the method of cleaning or sterilization is dry or wet, water (hot water), bubbling, chemical solution, polishing, air, UV sterilization, ozone, superheated steam, dry heat (hot air), etc., etc. are not particularly limited. . Although it is preferable to perform washing or sterilization at least once in step S2, this step may be omitted if necessary. Also, step S2 may be omitted when the raw material whole soybeans 10 have been washed or sterilized at the stage of purchase. Also, the water used in the cleaning/sterilizing device 3 may be drained (step S2A).
- step S4 the washed and sterilized whole soybeans are coarsely ground dry or wet by the grinder 5 (step S3) to obtain ground soybeans 11 (step S4).
- the volume of one grain of ground soybean 11 is, for example, 1/2 to 1/64, preferably 1/2 to 1/32, of the volume of one grain of raw whole soybean 10. It should be noted that the ground soybean 11 obtained in step S4 has hypocotyls 15 .
- the raw whole soybeans 10 are preferably dry, but depending on the method of washing and sterilization, the seed coat 13 on the surface gets wet, so the whole soybeans that are semi-dry (only the surface of the soybeans are wet) are used. You can use it.
- a water adding device may be provided in the grinding device 5 to obtain the ground soybeans 11 in a wet process while adding water (step S3A).
- the ground soybeans 11 are supplied to the peeling device 7 (step S6), and when the tofu manufacturing device is not equipped with the peeling device 7, steps S6 to S8 are omitted. , the soybean groats 11 are supplied to the soaking device 30 with the hypocotyls 15 (step S9).
- the seed coat 13 stripped off when the raw material soybean is ground and cracked by the crushing device 5 or the peeling device 7 may or may not be supplied to the peeling device 7 or the soaking device 30 .
- a decrease in yield can be prevented.
- the seed coat 13 of the raw material whole soybean 10 is soiled with dirt such as soil and dust, and various bacteria and spores are attached. In the worst case, it can lead to food poisoning.
- the seed coat 13 is not supplied, it is discarded or used for another purpose (for example, feed) (step S5).
- the discarded seed coat 13 is preferably 1% or more and 15% or less with respect to the weight of the original raw material whole soybean 10, and if it exceeds 15%, the yield is remarkably lowered.
- the ground soybeans 11 supplied to the peeling device 7 in step 6 are supplied to the soaking device 30 after the seed coat 13 and the hypocotyl 15 have been removed by the peeling device 7 (step S7).
- the weight ratio of hypocotyls other than the seed coat 13 removed by the peeling device 7 is preferably 1% or more and 10% or less with respect to the weight of the original raw material whole soybean 10 . If it is less than 1%, the hypocotyl-removing effect will decrease, and if it exceeds 10%, the yield will decrease, which is not preferable.
- the seed coat 13 and hypocotyl 15 removed by the peeling device 7 are discarded or used for another purpose (for example, feed) (step S8).
- feed for example, feed
- Water is supplied to the soaking device 30 in addition to the ground soybeans 11 (step S10).
- water in the specification includes “hot water” that is warmer than room temperature.
- the temperature of the water to be soaked in the soaking device 30 is, for example, 20-95°C, preferably 30-80°C, and more preferably 40-70°C.
- the water quality is not particularly limited, but any fresh water for drinking may be used.
- the soaking device 30 soaks the ground soybeans 11 in water to obtain swollen soybeans 17 at least partially swollen (step S11).
- the soaking device 30 is preferably of a continuous transport type having a transport channel for transporting the ground soybeans 11 while being soaked in water, but there may be a portion where the soybeans are temporarily retained, stopped, or stagnated.
- a configuration in which the stagnant portion is switched for transportation may be used, or a batch continuous type intermittent transportation method may be used.
- the swollen soybeans 17 include not only the ground soybeans 11 that have fully absorbed water and been swollen, but also those that have absorbed a little water and have been half-swollen, but it is preferable that the amount is as small as possible. Specifically, even if the swelling rate of the swollen soybeans 17 is not sufficient, the swelling rate may be 1.2 to 2.4 times when the ground soybeans 11 are set to 1. A swelling ratio of 3 to 2.3 times is preferable, and a swelling ratio of 1.5 to 2.2 times is more preferable.
- the swollen soybeans 17 may be in a state of partial water absorption and partial swelling, even if they are not completely soaked. Even if the swollen soybean 17 partially absorbs water, tofu with sufficient hardness can be obtained, although it depends on factors such as the grain size distribution of the ground, water temperature, and time.
- the order of adding the ground soybeans 11 and water to the soaking device 30 may be either first or simultaneously.
- the ground soybeans 11 and water are brought into a fluid state by a stirrer or the like so that lumps and lumps do not occur and the water does not adhere to the wall surface of the soaking device 30.
- a predetermined amount of water necessary for immersing the groats 11 may be introduced into the soaking device 30 all at once, stepwise, or continuously.
- the soymilk concentration can be changed by adjusting the total amount of water added by the immersion device 30 and water adding devices at various locations.
- the temperature of the water in the immersion device 30 is, for example, 20-95°C, preferably 30-80°C, more preferably 40-70°C.
- the temperature of the water introduced into the soaking device 30 can be controlled, and the temperature of the water for soaking the ground soybeans 11 in the soaking device 30 can also be controlled.
- the transfer channel of the immersion device 30 may be a double pipe, and the inside of the transfer channel may be heated by steam. A jacket may be placed around the flow path. If the water temperature in the soaking device 30 is too high and the soaking of the ground soybeans 11 is likely to proceed faster than expected, cold water of 0 to 20° C. may be supplied for cooling.
- the soaking time of the ground soybeans 11 in the soaking device 30 varies depending on various conditions such as the size (particle size distribution) of the ground soybeans 11 and the water temperature in the soaking device 30, but is, for example, 1 second to 3 hours. , preferably 1 minute to 1 hour, more preferably 1 minute to 30 minutes. More specifically, the immersion time can be set as short as 20 minutes when the water temperature is 30°C, 10 minutes when the water temperature is 40°C, and 5 minutes when the water temperature is 50°C. If the ground soybeans 11 are immersed too much, the tofu will become soft and give off an oxidized odor, or the tofu will be rotten and putrefied.
- the swollen soybeans 17 obtained by the soaking device 30 are supplied to the grinding device 9 together with the water in the soaking device 30, and are ground (step S12) while adding water as appropriate (step 12A). obtained (step S13).
- the raw go 19 may be adjusted to obtain a predetermined soy milk concentration by adding water.
- the grinding device 9 is, for example, a wet fine pulverizer made of SUS, and a screen mill type or stone mill type one is used.
- the soybean soybean paste 19 is heated in the soymilk manufacturing device 21 to be soybean paste. (Step S14). Heating is preferably carried out under the same or stronger conditions than usual. When whole soybeans are immersed without being ground, if the final product is tofu, it is usually heated to a final temperature of 100 to 105°C in 3 to 6 minutes, and if the final product is fried tofu, it is heated to a final temperature of 95 to 100°C. Heat for ⁇ 4 minutes. On the other hand, when the ground soybeans 11 are immersed as in the present invention, the conditions are stronger than when whole soybeans are immersed. If the product is deep-fried tofu, it is preferable to heat the product to a final temperature of 100-110°C for 2-10 minutes. In the case of producing deep-fried bean curd, the raw soybean paste 19 may be rehydrated immediately after heating to adjust the concentration and lower the boiling temperature. In heating by direct steam blowing, steam condensed water and drain also correspond to a part of hydration.
- step S16 and S17 go is separated into bean curd lees 12 and soymilk 14 in the squeezing device 23 (steps S16 and S17).
- a coagulant is added to the soymilk 14 in the coagulator 25 to harden it (step S18).
- the soymilk 14 is crumbled and cut and formed into a desired shape by the cutting device and the forming device 27 (step S19).
- silken tofu coagulation ripening is done in a mold without holes.
- the coagulant is not particularly limited, but examples thereof include calcium sulfate (powder), magnesium chloride (bitter), gluconodeltalactone (GDL), calcium chloride and the like.
- soymilk is once cooled, mixed with a coagulant, packaged, and then heated and cooled.
- the tofu 16 obtained by soaking the ground soybeans 11 in the above manufacturing process has a soymilk solid content of 10 to 12 wt% (soybean protein is 4 to 5 wt%), and has a hardness of 40 gf/cm immediately after coagulation and aging. 2 or more, preferably 50 gf/cm 2 or more, and most preferably 60 gf/cm 2 or more.
- the hardness and water retention of the tofu 16 obtained by soaking the ground soybeans 11 in the above manufacturing process are equivalent to or 5% higher than those of the tofu obtained by soaking whole soybeans in the usual way. % or more, preferably 10% or more.
- the fried tofu 18, silken deep-fried 20, etc. are obtained (step S22).
- the apparatus for producing tofu products of the present invention produces silken tofu, firm tofu, filled tofu, soymilk (including soymilk for drinking), fried tofu (thin fried, fried sushi), yuba, bean curd lees, and silk through the above-mentioned production process.
- Tofu such as kiage, amaage, atsuage, ganmodoki, etc. are produced, and the soaking device 30 for soaking the ground soybeans 11 in water to obtain the swollen soybeans 17 is particularly characteristic. Therefore, the soaking device 30 of the tofu manufacturing apparatus according to each embodiment will be described below.
- FIG. 2 is a schematic diagram showing the soaking device 30 of the tofu manufacturing apparatus according to the first embodiment.
- the tofu manufacturing apparatus includes a grinder 5 (see FIG. 1) for obtaining ground soybeans 11 by dry-grinding raw whole soybeans 10, and at least A soaking device 30 for obtaining partially swollen swollen soybeans 17 and a grinding device 9 (see FIG. 1) for grinding the swollen soybeans 17 to obtain raw soybean soup are provided.
- the soaking device 30 includes a hopper 31 into which the ground soybeans 11 obtained by the grinding device 5 are put, a pipe 33 forming a transport channel for transporting the ground soybeans 11 while being soaked in the water W, and the hopper 31. and a pump 35 for supplying water W separately supplied from a water supply device 32 to a pipe.
- the water W supplied from the water supply device 32 to the pump 35 is warm water, preferably 20 to 95°C, more preferably 30 to 70°C.
- the pump 35 is a rotary positive displacement uniaxial eccentric screw pump, and for example, a mono pump (registered trademark) can be applied.
- the pump 35 is driven by the motor M, and supplies the split soybean 11 and the water W to the pipe 33 while mixing them. In this way, by applying the rotary positive displacement single-shaft eccentric screw pump as the pump 35, there is a first-in, first-out effect.
- the pump 35 may be a positive displacement pump capable of feeding solid and liquid, and a rotary pump, plunger pump, diaphragm pump, piston pump, or the like can be used as appropriate.
- a suction-side hopper may be provided with an agitator to prevent solid-liquid separation.
- the pipe 33 has a cylindrical shape, and its cross-sectional area is constant at any position in the conveying direction.
- the pipe 33 is provided with a hydrating device 34 that appropriately adds water W in stages according to the swelling speed (water absorption rate, water absorption state) of the ground soybeans 11 .
- the hydrating device 34 is, for example, a sprinkler pipe extending parallel to the pipe 33, and supplies water W to a plurality of locations in the conveying direction of the pipe 33 so that the swelling speed of the ground soybeans 11 is maintained within a desired range.
- the water W from the hydrating device 34 is supplied into the pipe 33 at regular intervals in the conveying direction.
- the temperature of the water W supplied by the hydrating device 34 is preferably 20-95°C, more preferably 30-80°C, and even more preferably 40-70°C.
- a heat retaining means (not shown) may be provided around the pipe 33, and the temperature inside the pipe 33 can be kept constant by keeping the temperature within the above range by means of the heat retaining means.
- the water W supplied from the water supply device 32 to the pump 35 may be a part of the above-described predetermined amount, and the water addition device 34 may add water stepwise in the middle of the transfer flow path (pipe 33).
- the ratio of the amount of water W supplied from the water supply device 32 to the pump 35 and the total amount of water W added to the pipe 33 from the water addition device 34 is preferably 5:5, and 4:6. more preferred.
- the water W added to the pipe 33 from the water adding device 34 may be changed in temperature and amount depending on its position.
- the swelling speed of the ground soybeans 11 differs depending on factors such as the grain size distribution of the ground ground, water temperature, and time. Therefore, the amount of water added by the water adding device 34 exceeds the water absorption rate (water absorption curve) of the ground soybeans 11, and the amount of water added may be commensurate with the target soymilk concentration.
- the requirements are that there is no separation between the two, that the physical properties of the solid-liquid mixture do not change much, and that first-in first-out can be performed without changing the ratio of the solid-liquid mixture. Therefore, considering the water absorption amount of the ground soybeans 11, the amount of water that fills the gaps between the ground soybeans 11 particles, and the minimum amount of water that allows the ground soybeans 11 to have a certain fluidity, The amount of water added is determined.
- Water for concentration adjustment is preferably added separately in the process from the outlet of the immersion device 30 to the grinding device 9 or the soymilk production device 21 . If the product is deep-fried tofu, return water (so-called bikkuri water, which is also part of adding water to adjust the concentration) is added after the heating process is completed.
- bikkuri water which is also part of adding water to adjust the concentration
- soybean solid content flows out more or less into the water used for soaking in the soaking device 30, it is preferable to use the entire amount as manufacturing water without discarding the water.
- ground soybeans undergo air oxidation, and when immersed in water at 40°C or higher, decomposition reactions and oxidation reactions by endogenous enzymes occur rapidly, and eluted components and various bacteria such as soil bacteria actively grow and spoil. progress faster.
- the soaking device 30 is provided to obtain the swollen soybeans 17 in which at least a part is swollen by soaking the ground soybeans 11 obtained by grinding the raw material whole soybeans 10 in advance in water.
- the immersion process can be completed in a short period of time, and productivity can be improved. Therefore, unlike the conventional method, it is no longer necessary to perform forecast production such as soaking whole soybeans in advance according to the next day's production amount from the previous day, and production can be made according to urgent orders on the day.
- the pipe 33 is provided with a hydrating device 34 that adds water W according to the swelling speed of the ground soybeans 11, the ground soybeans 11 can be reliably swollen in a short time.
- FIG. 3 is a schematic diagram showing the soaking device 30 of the tofu manufacturing apparatus according to the first modified example of the first embodiment.
- the cross-sectional area of the pipe 33 of the soaking device 30 of this example increases in accordance with the volumetric swelling caused by the swelling of the ground soybeans 11 .
- the soybean groats 11 swell and increase in volume as they travel through the pipe 33 , possibly clogging the pipe 33 .
- the pipe 33 has a conical shape, and the cross-sectional area of the pipe 33 is continuously increased in the conveying direction. According to this modification, the pipe 33 can be prevented from being clogged with the cut soybeans 11, and the cut soybeans 11 can be stably conveyed in a short time and swelled reliably.
- the shape of the pipe 33 is not limited to the conical shape shown in FIG. .
- FIG. 4 is a schematic diagram showing the soaking device 30 of the tofu manufacturing apparatus according to the second modified example of the first embodiment.
- the cross-sectional area of the pipe 33 of the soaking device 30 of this example increases in accordance with the volumetric expansion caused by the swelling of the ground soybeans 11, as in the first modification (see FIG. 2).
- the cross-sectional area of the pipe 33 is increased stepwise along the conveying direction. That is, the pipe 33 has a plurality of cylindrical portions 33a with different diameters (cross-sectional areas) arranged side by side in the conveying direction, and a plurality of connecting portions 33b connecting adjacent cylindrical portions 33a.
- the downstream cylindrical portion 33a in the conveying direction has a larger diameter than the upstream cylindrical portion 33a in the conveying direction.
- the upstream end of the cylindrical portion 33a downstream in the conveying direction and the downstream end of the cylindrical portion 33a upstream in the conveying direction are connected by a conical connecting portion 33b whose diameter increases toward the downstream in the conveying direction.
- the water W supplied from the hydrating device 34 is supplied to the upstream end of the connecting portion 33b of the pipe 33, that is, the point where the diameter of the pipe 33 begins to expand. Therefore, it is possible to reduce the risk of clogging the pipe 33 due to temporary sudden swelling of the ground soybeans 11 .
- FIG. 5 is a schematic diagram showing the soaking device 30 of the tofu manufacturing apparatus according to the third modified example of the first embodiment.
- the immersion device 30 of this modified example differs from the first embodiment (see FIG. 2) in the configuration of the pump 35 .
- a plunger pump is applied as the pump 35 , and the crushed soybeans 11 and the water W are supplied toward the pipe 33 by driving the piston 35 a with the motor M.
- the crushed soybeans 11 and the water W can be supplied at a higher pressure than a rotary positive displacement single-shaft eccentric screw pump. This is suitable when using a shaku pipe 33 .
- ground soybeans 11 that are wet with a small amount of water W (ground soybeans 11 in a substantially solid state only) can be fed.
- a plurality of such pipes 33 may be provided in parallel and configured as a batch continuous immersion apparatus that sequentially feeds the liquid.
- a plunger pump can be applied as the pump 35 not only to the first embodiment shown in FIG. 2 but also to the first and second modifications shown in FIGS.
- FIG. 6 is a schematic diagram showing the soaking device 30, the grinding device 9, and the soymilk manufacturing device 21 of the tofu manufacturing apparatus according to the second embodiment.
- the immersion device 30 of this example differs from that of the first embodiment mainly in the configuration of the pipe 33 .
- the pipe 33 has a spiral shape (toguro shape) in which rhombuses are stacked vertically in the direction of gravity.
- the pipe 33 has folded portions 33c at positions corresponding to the four corners of the rhombus.
- the folded portion 33c may be formed, for example, by bending the pipe 33, or may be formed by an elbow joint.
- the angles ⁇ 1a and ⁇ 1b of the folded portion 33c are preferably small enough to stir the ground soybeans 11 at the folded portion 33c, preferably 180 degrees or less, and more preferably 135 degrees or less. .
- the angles ⁇ 1a and ⁇ 1b are preferably 30 to 180 degrees, more preferably 45 to 90 degrees. Since the pipe 33 is provided with a plurality of folded portions 33c in this way, the ground soybean 11 is conveyed while being agitated within the pipe 33, so that the soybean can be immersed reliably in a short period of time.
- the shape of the pipe 33 is not limited to a spiral shape in which polygons such as triangles and pentagons are stacked as long as it has a folded portion 33c with angles ⁇ 1a and ⁇ 1b of 180 degrees or less. good too.
- An air ejector 37 for blowing air A toward the inside of the pipe 33 is provided at the folded portion 33c of the pipe 33.
- the air ejector 37 a known one such as an air blow nozzle connected to the pipe 33 via piping can be applied.
- the crushed soybeans 11 adhering to the folded portion 33c can be blown off by the air blower 37.
- the number of air ejectors 37 is not limited, and a plurality of air ejectors 37 may be installed on a plurality of folded portions 33c.
- an inlet 33d through which the ground soybeans 11 and water W are supplied from the pump 35 is arranged lower in the direction of gravity than an outlet 33e through which the pulverizer 9 is supplied with the swollen soybeans 17 and water W. That is, the pipe 33 has a shape that extends upward in the direction of gravity, and conveys the ground soybeans 11 upward in the direction of gravity. If the soybeans are conveyed from the top downward, the water W necessary for swelling the soybeans 11 may flow first, resulting in insufficient swelling of the soybeans 11 . However, the method of conveying from the bottom to the top can prevent the water W from flowing in the pipe first, and the ground soybeans 11 and the water W can be sent simultaneously at a constant speed, so that swelling can be sufficiently performed. can be done.
- the ground soybeans 11 immersed in water while being transported in the pipe 33 become at least partially swollen soybeans 17, and the swelled soybeans 17 are supplied to the grinding device 9 together with the water W used for soaking. .
- the swollen soybeans 17 are ground by the grinding device 9 to be raw soybean paste 19 and sent to the slurry tank 8 .
- the raw soybean paste 19 is supplied to the soymilk manufacturing apparatus 21 by the pump 48 and heated in the soymilk manufacturing apparatus 21 to be soybean paste. Subsequent steps are as described above with reference to FIG.
- FIG. 7 is a schematic diagram showing the soaking device 30, the grinding device 9, and the soymilk manufacturing device 21 of the tofu manufacturing apparatus according to the third embodiment.
- the immersion device 30 of this example differs from that of the first embodiment mainly in the configuration of the pipe 33 .
- the pipe 33 constitutes a plurality of blocks 36, 36, and adjacent blocks 36, 36 are connected by a connecting pipe 36c.
- Each block 36 is formed so as to convey the ground soybean 11 upward at an angle ⁇ 2 in the direction of gravity, and a plurality of blocks 36 extend upward in the direction of gravity at an angle ⁇ 2 toward the downstream in the direction of conveyance. and a folded portion 36b connecting the inclined pipes 36a.
- the angle ⁇ 2 is preferably 0° ⁇ 2 ⁇ 90°, more preferably 5° ⁇ 2 ⁇ 60°.
- the folded portion 36b may be formed, for example, by bending the pipe 33, or may be formed by an elbow joint.
- the angle of the folded portion 36b is preferably small enough to stir the ground soybeans 11 at the folded portion 36b, and is preferably 180 degrees or less. is preferred, and 135 degrees or less is more preferred. Also, the angle ⁇ 3 is preferably 30 to 180 degrees, more preferably 45 to 90 degrees.
- an air ejector 37 for blowing air A toward the inside of the pipe 33 may be provided at the folded portion 36b of the pipe 33, as in the example of FIG.
- the crushed soybeans 11 adhering to the folded portion 36b can be blown off by the air blower 37.
- the number of air ejectors 37 is not limited, and a plurality of air ejectors 37 may be installed on a plurality of folded portions 36b.
- the agitation effect can be enhanced by incorporating air into the solid-liquid mixture.
- a heating device 38 for heating the water in the pipe 33 is provided in the inclined pipe 36a on the most upstream side in the conveying direction (the lowest in the direction of gravity) among the plurality of inclined pipes 36a.
- Examples of the heating device 38 include a steam supply device, a jacket arranged around a pipe, a double pipe, and the like.
- the temperature of the water W (cold water) supplied from the water supply device 32 to the pump 35 together with the ground soybeans 11 is, for example, 0 to 20°C, and is heated to, for example, 30 to 95°C by the heating device 38. .
- cold water of 0 to 20° C. may be introduced to suppress excessive soaking of the ground soybeans 11.
- a device for supplying such cold water includes, for example, a chilled water supply device.
- a static mixer 39 may be provided inside the inclined pipe 36a on the most upstream side in the conveying direction (the lowest in the direction of gravity) among the plurality of inclined pipes 36a. Therefore, the ground soybeans 11 and water that have passed through the static mixer 39 are mixed and agitated, and can be soaked efficiently.
- a dynamic mixer driven by a motor or air may be used instead of the static mixer 39 (static mixer).
- the installation positions, number, etc. of the heating device 38 and the static mixer 39 are not particularly limited. Moreover, the heating device 38 and the static mixer 39 are also applicable to the second embodiment shown in FIG. Also, in the example of FIG. 7, the pipe 33 has two blocks 36, 36, but the number of blocks 36 is not limited, and may be one or three or more.
- the ground soybeans 11 immersed in the water W while being conveyed in the pipe 33 become the swollen soybeans 17 in which at least a portion is swollen, and the swollen soybeans 17 are supplied to the grinding device 9 together with the water W used for immersion. be. Subsequent steps are as described above with reference to FIG.
- FIG. 8 is a schematic diagram showing the soaking device 30 of the tofu manufacturing apparatus according to the fourth embodiment.
- the soaking device 30 of the present embodiment includes a hopper 31 into which the ground soybeans 11 obtained by the grinding device 5 are put, and a trough 41 that constitutes a transport channel for transporting the ground soybeans 11 while being soaked in water W. , and a screw 43 rotatably provided inside a trough 41 .
- the trough 41 is a long tank extending in a direction orthogonal to the direction of gravity (horizontal to the ground).
- the screw 43 is suspended in the longitudinal direction inside the trough 41 via a rotating shaft 42 and is rotatable by a motor (not shown).
- the immersion device 30 of this embodiment has a plurality of (three in the illustrated example) trough-screw devices 40 each having a trough 41 and a screw 43, and these plurality of trough-screw devices 40 are arranged vertically in the direction of gravity. It is provided in multiple stages in the direction. The transport of the soybean groats 11 and water W between the trough screw devices 40 is performed by a pump 45 .
- the trough/screw device 40 upstream of the transfer process is arranged below the trough/screw device 40 downstream of the transfer process in the direction of gravity.
- the ground soybeans 11 and the water W are conveyed by the pump 45 from the lower (lower in the direction of gravity) trough/screw device 40 to the upper (upper in the direction of gravity) trough/screw device 40 .
- FIG. 9 is a diagram showing a trough 41 according to a modification.
- a jacket 71 is placed around the trough 41 so that it can be transported while keeping it warm, or can be heated or cooled during immersion. become.
- the jacket 71 can retain heat or heat. Therefore, after the warm water whose temperature has been adjusted in advance and the ground soybeans 11 heated to a predetermined temperature are put into the trough 41, the jacket 71 prevents the temperature from dropping.
- 9 shows a motor M for driving the screw 43, a shaft 72 connecting the motor M and the rotating shaft 42, and a gear 73 provided on the outer circumference of the shaft 72. As shown in FIG.
- the number of screws 43 provided inside one trough 41 may be one or plural (one in the examples of FIGS. 8 and 9).
- the added hot water and soybeans are allowed to proceed on a first-in, first-out basis as much as possible while avoiding foam overflow and some soybeans and skins floating, so that the ground soybeans 11 are swollen to the extent necessary to swell. of hot water.
- the crushed soybeans 11 are conveyed in a sludge state in the trough 41, and there is a possibility that the single screw 43 will not be able to convey the soybeans properly due to their co-rotation.
- the number of screws 43 in the trough 41 is plural.
- FIGS. 10 to 12 are diagrams showing a trough 41 according to a modified example.
- a plurality of screws 43 are provided inside the trough 41 so that the ground soybeans 11 are allowed to flow back. It is possible to stably convey the product without In addition, since the amount of ground soybeans 11 that can be conveyed at one time increases, it leads to an improvement in production capacity.
- Adjacent screws 43 may rotate in the same direction or in opposite directions, but preferably rotate in opposite directions. As shown in FIGS. 10 to 12, if the gears 73 of the shafts 72 of the adjacent screws 43 are meshed with each other, the rotation directions of the adjacent screws 43 can be reversed.
- the spiral blade of the screw 43 is preferably a single single spiral blade as shown in FIGS.
- the screw 43 may be provided with a plurality of spiral blades such as a double spiral blade provided with double spiral blades in the same direction on one axis in order to increase the carrying capacity.
- the hopper 31 is first charged with the ground soybeans 11 from the grinding device 5 .
- the ground soybeans 11 are supplied from the hopper 31 and the water W is supplied from the water supply device 32 to the trough screw device 40 at the bottom.
- the water W is warm water, preferably 30 to 95°C, more preferably 40 to 80°C, even more preferably 50 to 70°C.
- the water level in the trough 41 is preferably lower than the rotating shaft 42 .
- the ground soybeans 11 may adhere to the screw 43, so it is more preferable that the water level is as close to the bottom of the shaft as possible.
- at least a flexible member (seal member) made of rubber or resin is provided on the outer periphery of the screw so as to be in close contact with the inner surface of the trough. It is also preferable to prevent water from leaking (only water does not move back and forth).
- FIG. 13 is an axial view of the trough 41 according to the modification.
- FIG. 14 is a schematic diagram showing an immersion device 30 according to a modification. As shown in FIGS.
- the immersion device 30 shown in FIG. 14 is supplied with the ground soybeans 11 obtained by the grinding device 5 via a hopper 31, and the ground soybeans 11 are supplied to the downstream trough screw device 40.
- a soybean heating and conveying device 80 is provided.
- the soybean heating and conveying device 80 has the same configuration as the trough screw device 40, and includes a trough 81 that constitutes a conveying flow path for conveying the soybean groats 11, and a trough 81 that is rotatably provided inside the trough 81. It has a screw 83 , a rotary shaft 82 that suspends the screw 83 in the longitudinal direction inside the trough 81 , and a motor M that drives the rotary shaft 82 .
- the circumference of the trough 81 is covered with a jacket 71 , and the soybean groats 11 heated by the jacket 71 are supplied to the downstream trough screw device 40 .
- the ground soybeans 11 are rotated by the screw 43 in the trough screw device 40 at the bottom, and are continuously advanced through the trough 41 from left to right in FIG. be immersed.
- the traveling speed of the ground soybeans 11 in the trough 41 can be freely adjusted by the rotation speed of the screw 43, and is adjusted in consideration of the time required for soaking the ground soybeans 11 and the like.
- the ground soybeans 11 that have progressed to the downstream end of the bottom trough screw device 40 are sent to the middle trough screw device 40 by the pump 45 together with water W.
- the soybean groats 11 are continuously immersed in the trough/screw device 40 in the middle stage by traveling from right to left in FIG.
- the trough 41 that constitutes the transport flow path extends horizontally with respect to the ground, and the angle ⁇ 4 between the ground and the extending direction of the trough 41 is 0 degrees.
- the trough 41 may be formed so as to convey the soybean groats 11 at an angle ⁇ 4 from bottom to top in the direction of gravity. That is, the trough 41 may have an upward slope with an angle ⁇ 4 exceeding 0 degrees.
- the angle ⁇ 4 preferably satisfies 0 ⁇ 4 ⁇ 90°, and more preferably satisfies 5° ⁇ 4 ⁇ 30°.
- the ground soybeans 11 that have progressed to the downstream end of the trough screw device 40 in the middle stage are sent to the trough screw device 40 in the uppermost stage by the pump 45 together with water W.
- the soybean groats 11 are continuously immersed in the uppermost trough screw device 40 by traveling from left to right in FIG.
- the ground soybeans 11 advanced to the downstream end of the uppermost trough screw device 40 become at least partially swollen swollen soybeans 17, and the swollen soybeans 17 together with the water W used for soaking are fed to the grinding device 9 by the pump 45. supplied to Subsequent steps are as described above with reference to FIG.
- FIG. 15 is a schematic diagram showing a soaking device 30 of a tofu manufacturing apparatus according to a reference example of the fourth embodiment.
- the ground soybeans 11 and water W are conveyed from the upper trough screw device 40 to the lower trough screw device 40 .
- the water W leaks from the pump 45 used for sending from the upper trough screw device 40 to the lower trough screw device 40, and only the water W first enters the lower trough screw device 40. Therefore, when the ground soybeans 11 are conveyed to the lower trough/screw device 40, the water W required for swelling may be insufficient, and the swelling of the ground soybeans 11 may be insufficient.
- the return channel 47 is composed of, for example, a pump and a valve.
- the return flow path 47 recovers the liquid (water; aqueous solution of soybean components) by performing solid-liquid separation in a filter section provided at a predetermined location on the bottom surface of the trough 41 and returns it to the previous process.
- the recovered liquid may be used for hydration at the grinder.
- the minimum amount of water required for transportation with a constant solid-liquid ratio is sufficient. It can also be used for adjusting the concentration of soybean milk in the subsequent grinding process or heating process, and the soybean component solution can be effectively used without being discarded to ensure yield.
- the immersion device 30 may be used.
- a water supply device 34 as shown in FIG. 2 may be provided, and the predetermined amount of water W required for soaking the ground soybeans 11 from the water supply device 32 does not need to be supplied all at once.
- the water W supplied from the water supply device 32 to the pump 35 may be a part of the above-mentioned predetermined amount, and the water addition device 34 may add water stepwise and limitedly at various points along the transfer flow path.
- the outside of the trough screw device 40 is covered with a jacket 71 or a heat insulating material as shown in FIG. It is also possible to carry out transportation.
- FIG. 16 is a diagram showing a single-stage screw 43 of a soaking device 30 of a tofu manufacturing apparatus according to a modification of the fourth embodiment.
- an air blower 46 for wiping off the ground soybeans 11 adhering to the screw 43 with air A is provided above the screw 43 in the direction of gravity.
- the air ejector 46 a known one such as an air blow nozzle can be applied.
- Such an air blower 46 can also be applied to a multi-stage screw conveyor type soaking device 30 as shown in FIG. It is particularly suitable for single-stage screws 43 which are easy to operate.
- the screw 43 provided with the air ejector 46 for example, it is preferable that the water level is lower than the center 43O of the screw 43, and the water level is lower than the middle part 43P between the center 43O of the screw 43 and the bottom part 43B in the direction of gravity. is more preferred.
- Such a screw 43 preferably has a diameter of, for example, 50 cm or more, more preferably 70 cm or more.
- FIG. 17 is a schematic diagram showing a soaking device 30 of a tofu manufacturing apparatus according to a modification of the fourth embodiment.
- the soaking device 30 is provided with a pump 35 to which the ground soybeans 11 obtained by the grinding device 5 are supplied via a hopper 31 and to which water W is supplied by a water supply device 32 .
- This pump 35 is a rotary positive displacement uniaxial eccentric screw pump, for example, Mohno Pump (registered trademark).
- the pump 35 supplies the trough screw device 40 of the soaking device 30 while mixing the ground soybeans 11 and the water W. Therefore, since the ground soybeans 11 and the water W are mixed into a sludge at the time of feeding to the trough screw device 40 on a first-in, first-out basis, the trough screw device 40 Separation of the ground soybeans 11 and the water W can be prevented, and immersion can be performed in a short time.
- the amount of water W supplied to the pump 35 by the water supply device 32 is obtained by mixing the ground soybeans 11 and the water W in the pump 35 to form a sludge (slurry, solid-liquid mixture). is the minimum required for Therefore, the trough/screw device 40 is fed with the ground soybeans 11 and water W from the pump 35 and the water W required for soaking from another water supply device 49 .
- the water supply device 34 of FIG. 2 may be used as for water supply.
- the ratio of the amount of water W supplied from the water supply device 32 to the pump 35 and the amount of water W supplied to the trough/screw device 40 from the other water supply device 49 is, for example, 5:5, preferably 4:6, more preferably 3:7.
- the temperature of the water W supplied from the water supply device 32 to the pump 35 is, for example, 20 to 95°C, preferably 30 to 80°C, more preferably 40 to 70°C.
- the temperature of the water W supplied from the other water supply device 49 to the trough screw device 40 is 20 to 95°C, preferably 30 to 80°C, more preferably 40 to 70°C.
- FIG. 18 is a schematic diagram showing the soaking device 30 of the tofu manufacturing apparatus according to the fifth embodiment.
- the immersion device 30 includes a first roller 51a and a second roller 51b that are spaced apart in a horizontal direction (perpendicular to the direction of gravity) and rotatable by a drive source such as a motor, and a first roller 51a and a second roller 51b.
- a sealing member 59 such as a rubber spatula is fixed to the tip of the wall member 55 , and the sealing member 59 is in sliding contact with the inner peripheral surface of the housing 57 . Therefore, a pair of adjacent wall members 55, 55, a pair of adjacent sealing members 59, 59, an outer peripheral surface 53a of the belt member 53, an inner peripheral surface 57a of the housing 57, and both side surfaces (not shown) in the depth direction of the paper surface ) and a plurality of immersion baths 50 are formed.
- the belt member 53, the plurality of wall members 55, and the plurality of seal members 59 are driven in the direction of the arrow M1 (clockwise) in the drawing, thereby Along with this, the plurality of immersion tanks 50 also move in the direction of arrow M1.
- the housing 57 has an input port 57b for inputting the ground soybeans 11 from the hopper 31 and the water W from the water supply device 32 directly below the hopper 31 (near the top of the first roller 51a). Therefore, when the soaking tank 50 moves to a position communicating with the input port 57b, the ground soybeans 11 and the water W are supplied to the soaking tank 50, and the soaking of the ground soybeans 11 is started.
- the ground soybeans 11 supplied to the immersion tank 50 are transported in the direction of the arrow M1 while being swelled by being immersed in the water W.
- the housing 57 has a discharge port 57c for discharging the swollen soybeans 17 and the water W used for soaking from the soaking tank 50 to the grinding device 9 near the bottom of the second roller 51b.
- the temperature of the water W supplied by the water supply device 32 and the temperature of the soaking tank are adjusted so that the ground soybeans 11 fed from the inlet 57b swell and become swollen soybeans 17 before being discharged from the outlet 57c. 50 conveying speed and the like are set.
- the temperature of the water W supplied by the water supply device 32 is, for example, 20-90°C, preferably 30-80°C, more preferably 40-70°C.
- the soaking time of the ground soybean 11 is, for example, 1 minute to 3 hours, preferably 1 minute to 1 hour, more preferably 1 minute to 30 minutes.
- the soaking device 30 may be provided with a hydrating device 34 that adds water W according to the swelling speed of the ground soybeans 11 .
- the hydrating device 34 is, for example, a shower head, and supplies water W to the soaking tank 50 so that the swelling rate of the ground soybeans 11 is maintained within a desired range.
- the temperature of the water W supplied by the hydrating device 34 is, for example, 20-95°C, preferably 30-80°C, more preferably 40-70°C. By setting the temperature within this range, adding high-temperature water W has the effect of shortening the immersion time, and adding low-temperature water W has the effect of suppressing the swelling speed.
- the soaking device 30 of the present embodiment is relatively compact and soaks in a short time. It is suitable for split soybeans 11.
- the ground soybeans 11 immersed in the water W while being transported in the immersion tank 50 become the swollen soybeans 17 in which at least a portion is swollen, and the swollen soybeans 17 are discharged together with the water W used for immersion. It is supplied to the grinding device 9 from 57c. Subsequent steps are as described above with reference to FIG.
- FIG. 19 is a schematic diagram showing a soaking device 30 of a tofu manufacturing apparatus according to a modified example of the fifth embodiment.
- the belt member 53, the plurality of wall members 55, and the plurality of seal members 59 move in the direction of the arrow M2 (counterclockwise) in the drawing.
- the plurality of immersion baths 50 also move in the direction of arrow M2 accordingly.
- Other configurations and effects are the same as those of the fifth embodiment shown in FIG. 18, so description thereof will be omitted.
- FIG. 20 is a schematic diagram showing a soaking device 30 of a tofu manufacturing apparatus according to a modification of the fifth embodiment.
- the housing 57 of this modified example has its upper portion removed in the direction of gravity, and has a bottomed container shape having an opening 57d on the side of the first roller 51a. Therefore, the opening 57d serves as an inlet into which the ground soybeans 11 and the water W are introduced.
- the ground soybeans 11 supplied to the soaking tank 50 through the opening 57d are transported in the direction of the arrow M1 while being soaked in the water W and swollen.
- the ground soybeans 11 immersed in the water W while being transported in the immersion tank 50 become the swollen soybeans 17 in which at least a portion is swollen, and the swollen soybeans 17 are discharged from the discharge port 57c together with the water W used for the immersion. It is supplied to the grinder 9 . Subsequent steps are as described above with reference to FIG.
- FIG. 21 is a perspective view of the soaking device 30 of the tofu manufacturing apparatus according to the sixth embodiment.
- FIG. 22 is a view of the soaking device 30 of the tofu manufacturing apparatus according to the sixth embodiment, viewed from above in the direction of gravity.
- the immersion device 30 includes a cylindrical housing 61 extending vertically in the gravitational direction, a shaft member 63 extending vertically in the gravitational direction at the center of the housing 61 , a motor M for rotating the shaft member 63 , and the shaft member 63 . and a plurality of wall members 65 extending radially outward from the outer peripheral surface.
- the housing 61 has a bottomed container shape, has a bottom surface 61a downward in the direction of gravity, and an opening 61b upward in the direction of gravity.
- the vertical lengths of the shaft member 63 and the wall member 65 are substantially the same as the housing 61 .
- six wall members 65 are arranged at equal intervals in the circumferential direction, and their tip portions are in sliding contact with the inner peripheral surface 61 c of the housing 61 . Therefore, a pair of adjacent wall members 65, 65, the outer peripheral surface of the shaft member 63, the inner peripheral surface 61c and the bottom surface 61a of the housing 61 form a plurality of (six in the illustrated example) immersion tanks 60. be done. It is preferable to provide a seal member at the tip of the wall member in contact with the housing so as to make the clearance between the wall member and the housing zero and to prevent water leakage.
- the plurality of immersion tanks 60 are similarly moved in the direction of the arrow M3.
- the bottom surface 61a of the housing 61 has a discharge port 61d for discharging the swollen soybeans 17 and the water W used for soaking from the soaking tank 60 to the grinding device 9.
- a hopper 31 for supplying ground soybeans 11 and a water supply device 32 for supplying water W are arranged at positions shifted from the discharge port 61d in the direction of rotation of the motor M (in the direction of arrow M3). Therefore, when the soaking tank 60 moves to the position where the hopper 31 and the water supply device 32 are provided, the soaking tank 60 is supplied with the ground soybeans 11 from the hopper 31 and the water W from the water supply device 32. , the soaking of the ground soybeans 11 is started.
- the ground soybeans 11 supplied to the immersion tank 60 are transported in the direction of the arrow M3 while being swelled by being immersed in the water W.
- the water W supplied by the water supply device 32 is supplied so that the ground soybeans 11 swell and become the swollen soybeans 17 before being discharged from the outlet 61d.
- the temperature, the conveying speed of the immersion tank 60, and the like are set.
- the temperature of the water W supplied by the water supply device 32 is, for example, 20-95°C, preferably 30-80°C, more preferably 40-70°C.
- the soaking time of the ground soybean 11 is, for example, 1 minute to 3 hours, preferably 1 minute to 1 hour, more preferably 1 minute to 30 minutes.
- the soaking device 30 may be provided with a hydrating device 34 that adds water W according to the swelling speed of the ground soybeans 11 .
- the hydrating device 34 is, for example, a shower head, and supplies water W to the soaking tank 60 so that the swelling speed of the ground soybeans 11 is maintained within a desired range.
- the temperature of the water W supplied by the hydrating device 34 is, for example, 20-95°C, preferably 30-80°C, more preferably 40-70°C. By setting the temperature within this range, adding high-temperature water W has the effect of shortening the immersion time, and adding low-temperature water W has the effect of suppressing the swelling speed.
- the soaking device 30 of the present embodiment is relatively compact and soaks in a short time. It is suitable for split soybeans 11.
- the ground soybeans 11 immersed in the water W while being conveyed in the immersion tank 60 become the swollen soybeans 17 in which at least a portion is swollen, and the swollen soybeans 17 are discharged together with the water W used for immersion.
- the slurry is supplied to the grinding device 9 from the discharge port 61d through the slurry tank 67 with stirring.
- the reason for providing the slurry tank 67 with stirring is to prevent solid-liquid separation. Subsequent steps are as described above with reference to FIG.
- the present invention is not limited to the above-described embodiments, and can be modified, improved, etc. as appropriate.
- the material, shape, size, numerical value, form, number, location, etc. of each component in the above-described embodiment are arbitrary and not limited as long as the present invention can be achieved.
- Japanese patent application 2021-102657 filed on June 21, 2021
- Japanese patent application 2021-195527 filed on December 1, 2021, and January 31, 2022 It is based on the Japanese patent application of the application (Japanese Patent Application No. 2022-013701), the content of which is incorporated into this application by reference.
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Abstract
Description
(1) 原料大豆を挽き割ることで挽き割り大豆を得る挽き割り装置と、
前記挽き割り大豆を水に浸漬させて少なくとも1.2倍~2.4倍まで膨潤した膨潤大豆を得る浸漬装置と、
前記膨潤大豆を磨砕して生呉を得る磨砕装置と、
を備える、豆腐類の製造装置であって、
前記浸漬装置において、前記挽き割り大豆が短時間で浸漬される
ことを特徴とする豆腐類製造装置。
(2) 前記挽き割り装置は、加水しながら前記原料大豆を挽き割る、加水装置が1つ以上設けられる、
(1)に記載の豆腐類製造装置。
(3) 前記浸漬装置には、前記挽き割り大豆の膨潤速度に応じて水を加える加水装置が少なくとも一つ設けられる、
(1)又は(2)に記載の豆腐類製造装置。
(4) 前記浸漬装置は、前記挽き割り大豆を水に浸漬しながら搬送する搬送流路を有し、
前記搬送流路は、前記挽き割り大豆の膨潤による体積膨張に応じて、その断面積が増大する、
(1)~(3)のいずれか一つに記載の豆腐類製造装置。
(5) 前記浸漬装置は、前記挽き割り大豆を水に浸漬しながら搬送する搬送流路を有し、
前記搬送流路は、前記挽き割り大豆を重力方向において下方から上方に向かって搬送する
(1)~(4)のいずれか一つに記載の豆腐類製造装置。
(6) 前記浸漬装置は、
前記挽き割り大豆を水に浸漬しながら搬送する搬送流路を構成するパイプと、
前記挽き割り大豆及び前記水を前記パイプに向かって供給するポンプと、
を有する、
(1)~(5)のいずれか一つに記載の豆腐類製造装置。
(7) 前記パイプは、前記挽き割り大豆が重力方向において下側から上側に向かうように形成される、
(6)に記載の豆腐類製造装置。
(8) 前記パイプは、角度が180度以下の折り返し部を有する
(6)又は(7)に記載の豆腐類製造装置。
(9) 前記パイプの前記折り返し部には、前記パイプの内部に向かってエアを吹き付けるエア噴出機が設けられる
(8)に記載の豆腐類製造装置。
(10) 前記パイプには、前記水を加熱する加熱装置が設けられる
(6)~(9)のいずれか一つに記載の豆腐類製造装置。
(11) 前記パイプ内には、スタティックミキサーが設けられる
(6)~(10)のいずれか一つに記載の豆腐類製造装置。
(12) 前記浸漬装置は、
前記挽き割り大豆が水に浸漬しながら搬送される搬送流路を構成するトラフと、
前記トラフの内部に設けられたスクリューと、
を有し、
前記トラフ内に供給された前記挽き割り大豆及び水は、前記スクリューが回転することで前記トラフ内を進行する、
(1)~(5)のいずれか一つに記載の豆腐類製造装置。
(13) 前記トラフは、前記挽き割り大豆が重力方向において下側から上側に向かうように形成される、
(12)に記載の豆腐類製造装置。
(14) 前記トラフの内部には、前記スクリューが1本ないしは複数本設けられることを特徴とする、
(12)又は(13)に記載される豆腐類製造装置。
(15) 前記浸漬装置は、前記トラフと前記スクリューとを有するトラフ・スクリュー装置を、複数有し、
複数の前記トラフ・スクリュー装置は、重力方向における上下方向に多段に設けられ、
前記挽き割り大豆及び水は、下段の前記トラフ・スクリュー装置から上段の前記トラフ・スクリュー装置に搬送される、
(12)~(14)のいずれか一つに記載の豆腐類製造装置。
(16) 前記浸漬装置は、前記スクリューに付着した前記挽き割り大豆をエアで吹き落とすエア噴出装置を備える、
(12)~(15)のいずれか一つに記載の豆腐類製造装置。
(17) 前記挽き割り装置で得られた前記挽き割り大豆と、水と、が供給される回転容積式一軸偏心ねじポンプをさらに備え、
前記回転容積式一軸偏心ねじポンプは、前記挽き割り大豆と前記水とを混ぜ合わせながら前記浸漬装置に供給する、
(12)~(16)のいずれか一つに記載の豆腐類製造装置。
(18) 前記浸漬装置は、前記挽き割り大豆を水に浸漬するための複数の浸漬槽を有するバッチ式連続浸漬装置である
(1)~(3)のいずれか一つに記載の豆腐類製造装置。
(19) 前記浸漬装置は、
ハウジングと、
前記ハウジングの内部で互いに間隔を空けて配置された複数の壁部材と、
を備え、
隣り合う前記壁部材の間には、前記複数の浸漬槽が形成され、
前記複数の壁部材が移動することにより、前記複数の浸漬槽は、前記挽き割り大豆を搬送しながら水に浸漬する
(18)に記載の豆腐類製造装置。
(20) 原料大豆を挽き割ることで挽き割り大豆を得る挽き割り工程と、
前記挽き割り大豆を水に浸漬させて少なくとも1.2倍~2.4倍まで膨潤した膨潤大豆を得る浸漬工程と、
前記膨潤大豆を磨砕して生呉を得る磨砕工程と、
を備える、豆腐類製造方法であって、
前記浸漬工程において、前記挽き割り大豆が短時間で浸漬される
ことを特徴とする豆腐類製造方法。
(21) 前記挽き割り工程は、加水しながら前記原料大豆を挽き割る、
(20)に記載の豆腐類製造方法。
(22) 前記原料大豆は洗浄若しくは殺菌を行ってある状態の物、又は洗浄・殺菌装置を通過した物を使用する、
(20)又は(21)に記載の豆腐類製造方法。
(23) 前記原料大豆は表面が湿潤している状態の物を使用する、
(20)~(22)のいずれか一つに記載の豆腐類製造方法。
(24) 前記原料大豆を前記挽き割り工程で挽き割った際に発生する種皮を全て又は一部を利用することを特徴とする、
(20)~(23)のいずれか一つに記載の豆腐類製造方法。
図2は、第一実施形態に係る豆腐類製造装置の浸漬装置30を示す模式図である。上述の通り、豆腐類製造装置は、原料丸大豆10を乾式で挽き割ることで挽き割り大豆11を得る挽き割り装置5(図1参照)と、挽き割り大豆11を水Wに浸漬させて少なくとも一部が膨潤した膨潤大豆17を得る浸漬装置30と、膨潤大豆17を磨砕して生呉を得る磨砕装置9(図1参照)と、を備える。
図6は、第二実施形態に係る豆腐類製造装置の浸漬装置30、磨砕装置9及び豆乳製造装置21を示す模式図である。本例の浸漬装置30においては、第一実施形態と比較し、主にパイプ33の構成が異なる。
図7は、第三実施形態に係る豆腐類製造装置の浸漬装置30、磨砕装置9及び豆乳製造装置21を示す模式図である。本例の浸漬装置30においては、第一実施形態と比較し、主にパイプ33の構成が異なる。
図8は、第四実施形態に係る豆腐類製造装置の浸漬装置30を示す模式図である。本実施形態の浸漬装置30は、挽き割り装置5によって得られた挽き割り大豆11が投入されるホッパー31と、挽き割り大豆11を水Wに浸漬しながら搬送する搬送流路を構成するトラフ41と、トラフ41の内部に回転可能に設けられたスクリュー43と、を有するスクリューコンベア式の連続式浸漬装置である。
図18は、第五実施形態に係る豆腐類製造装置の浸漬装置30を示す模式図である。浸漬装置30は、水平方向(重力方向に対して直交方向)に離間して配置されて、モータ等の駆動源によって回転可能な第一ローラ51a及び第二ローラ51bと、第一ローラ51a及び第二ローラ51bに掛け回された無端状のベルト部材53と、ベルト部材53の外周面53aに間隔を空けて立設された複数の壁部材55と、ベルト部材53及び複数の壁部材55を取り囲むように内包するハウジング57と、を有するバッチ式連続浸漬装置である。
図21は、第六実施形態に係る豆腐類製造装置の浸漬装置30の斜視図である。図22は、第六実施形態に係る豆腐類製造装置の浸漬装置30を重力方向上方から見た図である。
5 挽き割り装置
7 剥皮装置
8 スラリータンク
9 磨砕装置
10 原料丸大豆
11 挽き割り大豆
12 オカラ
13 種皮
14 豆乳
15 胚軸
16 豆腐
17 膨潤大豆
19 生呉
21 豆乳製造装置
23 搾り装置
25 凝固装置
27 成形装置
30 浸漬装置
31 ホッパー
32 給水装置
33 パイプ(搬送流路)
33a 円筒部
33b 接続部
33c 折り返し部
33d 入口
33e 出口
34 加水装置
35 ポンプ
35a ピストン
36 ブロック
36a 傾斜配管
36b 折り返し部
36c 接続管
37 エア噴出機
38 加熱装置
39 スタティックミキサー
40 トラフ・スクリュー装置
41 トラフ(搬送流路)
42 回転軸
43 スクリュー
43B 底部
43O 中心
43P 中間部
45 ポンプ
46 エア噴出機
47 戻し流路
48 ポンプ
49 給水装置
50 浸漬槽
51a 第一ローラ
51b 第二ローラ
53 ベルト部材
53a 外周面
55 壁部材
57 ハウジング
57a 内周面
57b 投入口
57c 排出口
57d 開口
59 シール部材
60 浸漬槽
61 ハウジング
61a 底面
61b 開口
61c 内周面
61d 排出口
63 軸部材
65 壁部材
67 スラリータンク
71 ジャケット
72 シャフト
73 ギア
80 大豆加熱搬送装置
81 トラフ
82 回転軸
83 スクリュー
Claims (24)
- 原料大豆を挽き割ることで挽き割り大豆を得る挽き割り装置と、
前記挽き割り大豆を水に浸漬させて少なくとも1.2倍~2.4倍まで膨潤した膨潤大豆を得る浸漬装置と、
前記膨潤大豆を磨砕して生呉を得る磨砕装置と、
を備える、豆腐類の製造装置であって、
前記浸漬装置において、前記挽き割り大豆が短時間で浸漬される
ことを特徴とする豆腐類製造装置。 - 前記挽き割り装置は、加水しながら前記原料大豆を挽き割る、加水装置が1つ以上設けられる、
請求項1に記載の豆腐類製造装置。 - 前記浸漬装置には、前記挽き割り大豆の膨潤速度に応じて水を加える加水装置が少なくとも一つ設けられる、
請求項1又は2に記載の豆腐類製造装置。 - 前記浸漬装置は、前記挽き割り大豆を水に浸漬しながら搬送する搬送流路を有し、
前記搬送流路は、前記挽き割り大豆の膨潤による体積膨張に応じて、その断面積が増大する、
請求項1~3のいずれか一項に記載の豆腐類製造装置。 - 前記浸漬装置は、前記挽き割り大豆を水に浸漬しながら搬送する搬送流路を有し、
前記搬送流路は、前記挽き割り大豆を重力方向において下方から上方に向かって搬送する請求項1~4のいずれか一項に記載の豆腐類製造装置。 - 前記浸漬装置は、
前記挽き割り大豆を水に浸漬しながら搬送する搬送流路を構成するパイプと、
前記挽き割り大豆及び前記水を前記パイプに向かって供給するポンプと、
を有する、
請求項1~5のいずれか一項に記載の豆腐類製造装置。 - 前記パイプは、前記挽き割り大豆が重力方向において下側から上側に向かうように形成される、
請求項6に記載の豆腐類製造装置。 - 前記パイプは、角度が180度以下の折り返し部を有する
請求項6又は7に記載の豆腐類製造装置。 - 前記パイプの前記折り返し部には、前記パイプの内部に向かってエアを吹き付けるエア噴出機が設けられる請求項8に記載の豆腐類製造装置。
- 前記パイプには、前記水を加熱する加熱装置が設けられる
請求項6~9のいずれか一項に記載の豆腐類製造装置。 - 前記パイプ内には、スタティックミキサーが設けられる
請求項6~10のいずれか一項に記載の豆腐類製造装置。 - 前記浸漬装置は、
前記挽き割り大豆が水に浸漬しながら搬送される搬送流路を構成するトラフと、
前記トラフの内部に設けられたスクリューと、
を有し、
前記トラフ内に供給された前記挽き割り大豆及び水は、前記スクリューが回転することで前記トラフ内を進行する、
請求項1~5のいずれか一項に記載の豆腐類製造装置。 - 前記トラフは、前記挽き割り大豆が重力方向において下側から上側に向かうように形成される、
請求項12に記載の豆腐類製造装置。 - 前記トラフの内部には、前記スクリューが1本ないしは複数本設けられることを特徴とする、
請求項12又は13に記載される豆腐類製造装置。 - 前記浸漬装置は、前記トラフと前記スクリューとを有するトラフ・スクリュー装置を、
複数有し、
複数の前記トラフ・スクリュー装置は、重力方向における上下方向に多段に設けられ、
前記挽き割り大豆及び水は、下段の前記トラフ・スクリュー装置から上段の前記トラフ・スクリュー装置に搬送される、
請求項12~14のいずれか一項に記載の豆腐類製造装置。 - 前記浸漬装置は、前記スクリューに付着した前記挽き割り大豆をエアで吹き落とすエア噴出装置を備える、
請求項12~15のいずれか一項に記載の豆腐類製造装置。 - 前記挽き割り装置で得られた前記挽き割り大豆と、水と、が供給される回転容積式一軸偏心ねじポンプをさらに備え、
前記回転容積式一軸偏心ねじポンプは、前記挽き割り大豆と前記水とを混ぜ合わせながら前記浸漬装置に供給する、
請求項12~16のいずれか一項に記載の豆腐類製造装置。 - 前記浸漬装置は、前記挽き割り大豆を水に浸漬するための複数の浸漬槽を有するバッチ式連続浸漬装置である請求項1~3のいずれか一項に記載の豆腐類製造装置。
- 前記浸漬装置は、
ハウジングと、
前記ハウジングの内部で互いに間隔を空けて配置された複数の壁部材と、
を備え、
隣り合う前記壁部材の間には、前記複数の浸漬槽が形成され、
前記複数の壁部材が移動することにより、前記複数の浸漬槽は、前記挽き割り大豆を搬送しながら水に浸漬する請求項18に記載の豆腐類製造装置。 - 原料大豆を挽き割ることで挽き割り大豆を得る挽き割り工程と、
前記挽き割り大豆を水に浸漬させて少なくとも1.2倍~2.4倍まで膨潤した膨潤大豆を得る浸漬工程と、
前記膨潤大豆を磨砕して生呉を得る磨砕工程と、
を備える、豆腐類製造方法であって、
前記浸漬工程において、前記挽き割り大豆が短時間で浸漬される
ことを特徴とする豆腐類製造方法。 - 前記挽き割り工程は、加水しながら前記原料大豆を挽き割る、
請求項20に記載の豆腐類製造方法。 - 前記原料大豆は洗浄若しくは殺菌を行ってある状態の物、又は洗浄・殺菌装置を通過した物を使用する、
請求項20又は21に記載の豆腐類製造方法。 - 前記原料大豆は表面が湿潤している状態の物を使用する、
請求項20~22のいずれか一項に記載の豆腐類製造方法。 - 前記原料大豆を前記挽き割り工程で挽き割った際に発生する種皮を全て又は一部を利用することを特徴とする、
請求項20~23のいずれか一項に記載の豆腐類製造方法。
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JP2007069206A (ja) * | 2005-08-12 | 2007-03-22 | Takai Seisakusho:Kk | 液中磨砕装置、液中磨砕システム、及び、液中磨砕方法 |
WO2009101705A1 (ja) * | 2008-02-15 | 2009-08-20 | Takai Tofu & Soymilk Equipment Co. | 原料供給方法、原料供給装置及びこれを使用した磨砕システム |
JP2012187058A (ja) * | 2011-03-11 | 2012-10-04 | Harada Sangyo Kk | 大豆加工食品の製造方法及び装置 |
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JP2007069206A (ja) * | 2005-08-12 | 2007-03-22 | Takai Seisakusho:Kk | 液中磨砕装置、液中磨砕システム、及び、液中磨砕方法 |
WO2009101705A1 (ja) * | 2008-02-15 | 2009-08-20 | Takai Tofu & Soymilk Equipment Co. | 原料供給方法、原料供給装置及びこれを使用した磨砕システム |
JP2012187058A (ja) * | 2011-03-11 | 2012-10-04 | Harada Sangyo Kk | 大豆加工食品の製造方法及び装置 |
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