JPH03180152A - Heating of soy milk by alternating electric current - Google Patents
Heating of soy milk by alternating electric currentInfo
- Publication number
- JPH03180152A JPH03180152A JP1318223A JP31822389A JPH03180152A JP H03180152 A JPH03180152 A JP H03180152A JP 1318223 A JP1318223 A JP 1318223A JP 31822389 A JP31822389 A JP 31822389A JP H03180152 A JPH03180152 A JP H03180152A
- Authority
- JP
- Japan
- Prior art keywords
- soy milk
- soymilk
- heating
- coagulant
- insulating material
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013322 soy milk Nutrition 0.000 title claims abstract description 19
- 238000010438 heat treatment Methods 0.000 title claims abstract description 6
- 239000000701 coagulant Substances 0.000 claims abstract description 6
- 230000005611 electricity Effects 0.000 claims abstract description 5
- 239000012777 electrically insulating material Substances 0.000 claims abstract 4
- 238000005345 coagulation Methods 0.000 claims description 7
- 230000015271 coagulation Effects 0.000 claims description 7
- 235000013527 bean curd Nutrition 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 2
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims 2
- 229910001629 magnesium chloride Inorganic materials 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 230000001737 promoting effect Effects 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000001112 coagulating effect Effects 0.000 abstract 1
- 238000006243 chemical reaction Methods 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 1
- 239000000872 buffer Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
Description
【発明の詳細な説明】
（従来の技術〉
業界から強く要望されている塩化７り゛ネシューム（以
後二力”りと表記）の使用にさいして豆腐の甘み、風味
を引き出せる唯一の凝固剤として注目をうけていますが
、１１固反応が早く加熱された豆乳に二カ゛すを混合す
るために豆乳を混ぜながら＝７Ｊ−リを加えていますが
豆乳温度と混ぜるスピード“によって凝固の強さが違い
部分凝固又部分凝固不足、凝固分離をおこし高度な技術
を要し失敗率が高い、もうひとつの方法として豆乳を冷
却することにより凝固反応が遅くなることを利用して加
熱用容器に豆乳と二カ“りを混合し蒸気または然漫によ
り二次過熱をしていますが２時間から３時間Ｖ長時間が
かかり非能率的であった。[Detailed description of the invention] (Prior art) When using 7-benzene chloride (hereinafter referred to as "Niriki"), which is strongly requested by the industry, this is the only coagulant that can bring out the sweetness and flavor of tofu. Although it has received a lot of attention, in order to mix two glasses into the heated soymilk, which has a fast solidification reaction, 7J-li is added while mixing the soymilk, but the strength of the coagulation depends on the temperature of the soymilk and the speed of mixing. The difference is that it causes partial coagulation or insufficient coagulation, and coagulation separation, which requires advanced technology and has a high failure rate.Another method is to cool the soymilk, which slows down the coagulation reaction. Secondary heating is done by mixing two components and using steam or spontaneous heating, but it takes 2 to 3 hours and is inefficient.
（実施例）
図１ＩｉｉＲ，ｌ’：の容器に冷却（０＠Ｃ−−−：１
０°Ｃ）した豆乳（豆乳濃度Ｉ＋”−１２’）に対して
約３．５友の二カ”す（液体または粒状）を加えよく混
合し画電極に＾の位相波電力！ＩＩＩ整器を通し通電し
、＋１１にｇの豆乳が約１５分間で凝固（７ＩＩ＠ｃ−
−−Ｒら°「）シ豆腐が胃逍できる。(Example) Figure 1IiiiR, l': Cooled in a container (0@C---:1
Approximately 3.5 ounces of liquid or granular water is added to soymilk (soy milk concentration I+"-12') heated at 0°C), mixed well, and a phase wave power of ^ is applied to the picture electrode! When electricity is applied through the III regulator, +11g of soy milk coagulates in about 15 minutes (7II@c-
--R et al. ``) I can stomach tofu.
尚＾の位相被電力！ｌｌｌ整器はＪＺ乳加熱（：よる溶
液の電３（抵抗変化し二ｉ（応するハと過電流ス直流電
流混入による１Ｃ気分解１ｊＱ正のためにｆ受用、電極
にあたる豆乳面ｍ Ｉ千］Ｉ七ンチメートルあたりＲ１
１ｍ＾１コＩ下が尤ら良々Ｆである。Sho^ phase power received! The llll regulator is JZ milk heating (: due to the electric current of the solution 3 (resistance changes 2 i (corresponding C and overcurrent) 1 C gas decomposition due to DC current mixing 1 j ]R1 per seven inches
1m^1ko I below is a good F.
（発明の効果）
今回の発明により冷却した豆乳は凝固反応が遅いたｄ）
二カ“りと０混合が密にてき又無振動で均一な豆乳０温
度−Ｅ昇により分力、保水性に富み風味ある豆腐が短時
間で出来るようになった。(Effect of the invention) The soymilk cooled by this invention has a slow coagulation reaction d)
By thoroughly mixing the two ingredients and raising the temperature of soymilk uniformly without vibration, tofu with excellent water retention and flavor can be made in a short time.
！ｌ１ｆｌ失敗が無くなった。
１丁−! No more l1fl failures.
1 knife-
＾は容器と電極板が分離出東る装置
ｎは容器と電極板が一体化した装置
Ｃは温度七ンツー収り付けと豆乳膜（ゆば） ＩＩｊｊ
止川フグ用、’ｒｉ１出願人
今
＋４
朽
彦
３、豆乳
４１位相波電力調整器（公知）
５、凝固剤^ is a device in which the container and electrode plate are separated; n is a device in which the container and electrode plate are integrated;
For Tomokawa puffer fish, 'ri1 Applicant now +4 Kuchhiko 3, Soymilk 41 Phase wave power regulator (known) 5, Coagulant
Claims (2)
来からの豆腐凝固剤（主に塩化マグネシューム）を混合
し相対向する電極に交流電気を通じ豆乳を加熱（７５℃
−−−８５℃）、その熱による豆乳と凝固剤の凝固促進
によって豆腐を製造する方法。(1) Mix cooled soymilk and a conventional tofu coagulant (mainly magnesium chloride) in a container made of electrically insulating material, and heat the soymilk by passing AC electricity through opposing electrodes (75°C).
---85°C), a method for producing tofu by promoting coagulation of soymilk and coagulant by the heat.
し電気絶縁材で形成した容器に相対向する電極に交流電
気を通じ豆乳を加熱する方法と装置。(2) A method and apparatus for heating soymilk by passing alternating current electricity through electrodes facing each other in a container made of electrically insulating material using a thyristor-based phase power regulator (known).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1318223A JPH03180152A (en) | 1989-12-06 | 1989-12-06 | Heating of soy milk by alternating electric current |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1318223A JPH03180152A (en) | 1989-12-06 | 1989-12-06 | Heating of soy milk by alternating electric current |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH03180152A true JPH03180152A (en) | 1991-08-06 |
Family
ID=18096806
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1318223A Pending JPH03180152A (en) | 1989-12-06 | 1989-12-06 | Heating of soy milk by alternating electric current |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03180152A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08238067A (en) * | 1993-12-13 | 1996-09-17 | Yahime Shoji:Kk | Production of soybean milk by heating soybean milk by electric heating of solution |
| WO1999031997A1 (en) * | 1997-12-22 | 1999-07-01 | Yuugengaisya Yahimeshouji | Soybean milk, soybean milk packs and process for producing the same and process for manufacturing tofu by using the same |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55111767A (en) * | 1979-02-21 | 1980-08-28 | Masakichi Kawahara | Production of bean curd with electric current |
| JPS60114161A (en) * | 1983-11-26 | 1985-06-20 | Nec Home Electronics Ltd | Production of bean curd |
| JPS62186777A (en) * | 1986-02-08 | 1987-08-15 | Dowa:Kk | Production of electrically processed food and apparatus therefor |
-
1989
- 1989-12-06 JP JP1318223A patent/JPH03180152A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55111767A (en) * | 1979-02-21 | 1980-08-28 | Masakichi Kawahara | Production of bean curd with electric current |
| JPS60114161A (en) * | 1983-11-26 | 1985-06-20 | Nec Home Electronics Ltd | Production of bean curd |
| JPS62186777A (en) * | 1986-02-08 | 1987-08-15 | Dowa:Kk | Production of electrically processed food and apparatus therefor |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08238067A (en) * | 1993-12-13 | 1996-09-17 | Yahime Shoji:Kk | Production of soybean milk by heating soybean milk by electric heating of solution |
| WO1999031997A1 (en) * | 1997-12-22 | 1999-07-01 | Yuugengaisya Yahimeshouji | Soybean milk, soybean milk packs and process for producing the same and process for manufacturing tofu by using the same |
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