JPS58864A - Production of tightly packed "tofu" (soybean curd) - Google Patents

Abstract

PURPOSE:The coagulation characteristics on the start of the reaction between soybean milk and a coagulant is utilized to effect thoroughly mixing and stirring of the soybean milk and the coagulant, thus producing tightly packed TOFU by injecting them into small containers. CONSTITUTION:Soybean milk 2 and a coagulant 3 are simultaneously sucked into the cylinder 1 at a constant ratio while the piston 14 goes up. Then, the piston 14 comes down and the mixture is extruded from the nozzle 13 into the container 8 as the mixture is keeping a soft at the beginning step of coagulation. Then, the containers are sent to the sealer 5 where they are immediately packed tightly.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention utilizes the coagulation characteristics at the beginning of the reaction in a required temperature atmosphere when a coagulant is added to soymilk, thereby improving the quality of the product and eliminating various problems that occur during production. The present invention relates to a method for manufacturing so-called sealed tofu by filling, which can significantly reduce the burden.

As a food obtained from soybeans, tofu is high in protein, and its light taste and effective nutritional composition are important.Tofu is produced by adding soybean milk KJI solids and heating. It is usually 300 yen after being solidified to a suitable size and then cut.
When using 5 degrees of g5 as 1 cup, add soy milk to a special key, fill it with koji and make it with carp/fj Lunka Waxing Sui Karasu 3
1114. There are also cases where the product is further cooled and sold as so-called IE tuna tofu.

In particular, in the case of sealed tofu, the soy milk and coagulant are stored in a small container, unlike the former, which uses a coagulant of an appropriate size and allows the soymilk and coagulant to be stirred easily. Q: 10 cases where illegal detention can be carried out. 1. Cooling and stirring are insufficient, and the mixture is only mixed into the container at the same time, and there are restrictions on the depth, content, etc. of the small container and the pouring situation, and the container is rectangular. In addition, the reinforcing lip provided on the bottom plate and side circumferential plate prevents the R movement of the content liquid, and prevents the Irreduction between soy milk and coagulant.
In the case of yi, the initial roughness of the eaves assembly must be uneven, and in the raking process, compositional deviations tend to occur, making it impossible to obtain a sufficient # surface condition, and making it difficult to separate and remove from the container. These points were disadvantages of sealed tofu, even though it had to be suitable for mass sales.

The present invention has been developed in view of the current situation, and has been developed to solve the above-mentioned problems of conventional sealed tofu, and to create sealed tofu that has a uniform and optimal coagulation state and has excellent flavor. This paper aims to propose a manufacturing method in which when soy milk and coagulant are injected into a small container, the coagulation characteristics of both liquids at the start of the reaction are used to thoroughly mix and stir the soy milk and coagulant. The object of the present invention is to provide a method for manufacturing sealed tofu by filling, which allows coagulation while ensuring homogeneity of each part.

Next, the present invention will be explained in detail based on the drawings. Although there is a slight difference in the time required for coagulating tofu depending on the coagulant used and the temperature of the soy milk, in all cases, a predetermined amount of coagulant is added to the soy milk and the coagulation reaction is started immediately. It is a phenomenon. This phenomenon may be caused by the type or amount of coagulant, the concentration of soymilk, or F! Even though the degree of acceleration of the coagulation reaction of soymilk differs depending on the humidity temperature, the common tendency is that as shown in the coagulation characteristic curve in Figure 1, Fi coagulation starts for about 1 to 2 minutes immediately after addition until mixing. The present inventor has confirmed through numerous experimental examples that the reaction is extremely slow, and then the coagulation reaction progresses rapidly, resulting in a so-called slow-slow-then-acute coagulation progress situation.

In the method of the present invention, if a #solidifying agent is added to heated soymilk, or if a coagulant is added to soymilk and heated, it takes longer than the time limit for the above phenomenon to reach true coagulation, where soymilk completely coagulates. In short, even though the coagulation reaction is being promoted during the intermittent coagulation reaction period after the initial stage, which is a slow state, the "soy milk-coagulant" reaction maintains a liquid phase, and can be stored in various containers. Injection or filling is 5T capacity #Using the unique characteristic, Figure 2 and
As shown in the figure, which shows an embodiment of the apparatus, the gist of the invention is to provide a method for obtaining filled tofu in a hygienic manner and with excellent quality.

That is, as shown in Fig. 2, the containers 18) are sequentially sent to a filling location and filled with soymilk mixed with a coagulant and stirred.
Seat 2 (
6) A running packaging machine +II is equipped with a conveyor (6) that sends the sealed filling bodies to the next cooling water Mtv). The filling section of this packaging machine is equipped with a mixing injection cylinder (1) for soymilk and coagulant at its upper part, and a soymilk tank communicating with the lower part of the mixing injection cylinder f1+ via a soymilk introduction pipe (II). A coagulant tank (3) which also communicates via a coagulant inlet pipe is also provided.

As shown in Figure 3, insert the piston 04 into the mixing injection cylinder Illu and pull out the rod to the top.
A piston drive mechanism (4) is arranged to control the movement (not shown).
K so that the piston slides up and down at a constant cycle. The soy milk introduction pipe (tri) and the coagulant introduction pipe (on) are respectively connected to the lower part of the mixing injection cylinder (1) as described above, and at each connection part, the coagulant of the soy milk 51L is introduced into the inside, but not to the outside. Both are equipped with an inflow check valve (1
10) A soybean milk tank (2) and a coagulation tank (2) and a liquid volume valve (〇@) are installed to maintain the amount of soymilk or coagulant introduced into the mixing injection cylinder 11) at an optimum amount. The solution tank (3) is equipped with a liquid level adjustment device to keep the liquid head constant at all times, and to prevent the precision of the introduction tube into the ring during mixed injection. The lower end of the injection cylinder (1) is equipped with an injection nozzle field A, and a flowable check valve 01 that allows flow only to the outside is attached to this part. In addition, piston α
The piston drive horizontal structure that governs the vertical movement of the cylinder (1) does not matter, but since the object to be sucked into and discharged from the cylinder (1) is liquid, it is preferable to use fluid pressure, especially if the object is Considering that it is a food product, it is preferable to use air pressure to minimize the risk of contamination.

The operation of the means for mixing with soymilk L# solid agent, stirring, and quantitatively injecting the soymilk L# solid agent into the container with such a structure is that soymilk and coagulant are mixed with soymilk L# from the respective introduction pipes due to the internal negative pressure when Bis)/Q4 rises. At the same time, at a certain ratio (for example, soy milk 2951n1 by adjusting the liquid volume valve or selecting the inner diameter of the inlet pipe)
The amount of suction increases as the cylinder rises due to the rapid diffusion and convection that occur when the coagulant is sucked into the cylinder and suddenly flows into a wide area with low pressure after passing through the narrowed area. A predetermined amount t is sucked into the mixing injection cylinder while thoroughly mixing each part homogeneously.

At this stage, the behavior of the soymilk and coagulant is the same as the coagulation reaction between soymilk and coagulant in the normal silken tofu production method, which is a sequential coagulation reaction in a vertical state, and coagulation occurs inside the cylinder. Slowly remove but accelerate.

At this stage, the behavior of the soymilk and the solid agent is a vertical solidification reaction in the same way as the coagulation reaction between the soymilk and the solid agent in the normal silk tofu manufacturing method, and the behavior is a vertical solidification reaction inside the cylinder. Coagulation is slow but accelerated.

Next, the piston descends, and while maintaining the above-mentioned slow solidification reaction, it is extruded from the injection nozzle and is injected into the container (8) that meets directly below. Then, the introduction and discharge are carried out by raising and lowering the piston/Q41 of the mixing injection cylinder 1) located above the packaging machine, and the containers (8) are sequentially moved in synchronization with the advance of the conveyor (6) of the packaging machine. +81 dE injection nozzle - When it comes to the bottom, push down the piston α, and the soybean milk mixed with the coagulant is filled into the container (8) K, and then the sheet (6) and immediately sealed. Also, during this time, the piston I rises inside the mixing injection cylinder, and soy milk and coagulant are sucked into the cylinder at a predetermined ratio and a predetermined pupil, and both of them are thoroughly diffused and mixed by convection,
At the same time, the next container (8) reaches just below the injection nozzle OI, and the mixed soymilk is injected from the descending piston (14), and this cycle continues until the coagulant is sufficiently mixed to form a homogeneous blend. The soymilk containing soybean milk that has undergone a coagulation reaction is sequentially and orderly filled into containers.

The packaging machine section is capable of packaging 1,000 to 3,000 pieces of tofu per hour, and it takes approximately 60 to 120 seconds for the soymilk and coagulant to enter the vertical coagulation reaction. For example, a packaging machine with a processing capacity of 3,000 packs/hour will require 5
Since the container is fed directly below the injection nozzle at a speed of 0/min, the soymilk and coagulant are thoroughly mixed in the cylinder by the stirring action based on the behavior of the liquid itself, such as the intersection of suction streamlines, diffusion, and convection. Moreover, judging from the solidification characteristic curve, solidification never progresses too much over time, and it is poured into the container smoothly as it is. Since the synchronization of the soymilk injection into the soybean milk can have sufficient flexibility in relation to coagulation and time, in such a case, multiple soybean milk-coagulant mixing injection device systems centered on the mixing injection cylinder may be used, for example. If the two equipment systems are arranged in parallel and the raising and lowering of both pistons are operated in opposite directions, the filling operation can be carried out more efficiently. An advantage of the present invention is that a narrow-mouth filling type can also be adopted, and it can be used for all types of so-called sealed tofu, regardless of the type of container, and can be adapted to various throughput settings.

In the production of conventional filled tofu, heated soymilk is first cooled to around 20°C, a coagulant (glucono delta lactone preparation, etc.) is added, then it is packaged and heated again. The process is to solidify the
According to the uninvented method, it is possible to coagulate soy milk in a container at the same temperature as silk tofu produced by the ordinary manufacturing method (without cooling it once as in conventional methods), and it is possible to reheat the soy milk. It is hygienic because the manufacturing process is carried out at a temperature higher than the temperature at which bacteria die or lose their activity and become unable to reproduce, without the need for human hands.Moreover, the coagulant is It is important to use any coagulant other than the glucono-delta-lactone formulation, such as bittern or 1-sodium powder, so that we can produce excellent products that suit people's tastes with flavor and richness. be able to.

Production of tofu also requires polyacidic water, but as long as the manufacturing method in the United States is used, water-soluble proteins and other substances will be eluted into the inukei water, resulting in highly contaminated wastewater with high concentrations of B, O, and D. Therefore, it must be purified and discharged into sewage or rivers, and large-scale sewage treatment facilities are required at production plants that produce a large amount of tofu. It was costly.

However, in the case of the production method of the present invention, tC often leaks to the outside, and since the product is sealed in containers and packaging during the cooling stage, B flows out into the cooling water.
, there are no substances that increase OoD, it solves the problem of wastewater pollution, saves labor and TF4 heat energy, and as mentioned above, it has the flavor of handmade tofu. Coupled with the fortune-telling, the industrial applicability of the method of the present invention is extremely good.Based on this purpose, the technical idea of the method of the present invention is not limited to the above-mentioned implementation example, It goes without saying that applications or diversions derived therefrom are included within the technical scope of the present invention.

[Brief explanation of drawings]

FIG. 1 shows a graph showing the characteristics of the coagulation reaction of soymilk when a coagulant is added to heated soymilk, and FIG. 782 is an explanatory diagram showing a specific example of carrying out the method of the present invention.
Figure 3 is an explanatory diagram of the main parts of an embodiment shown in Figure @2.
(3)... Coagulant tank (4)... Piston drive mechanism (5)... Sheave (61... Conveyor (7)... Cooling water tank (8)... Container fl
I...Packaging & +111...Soymilk introduction pipe Ono...Coagulant layer entry pipe (II...Injection nozzle 14...Piston lI@...Liquid volume valve-...Re-inflow check Valve αη...Flowable check valve Fig. 1 Fig. 3

Claims (1)

[Claims] In a tofu production method, in which soymilk and a coagulant are introduced into a container from each tank, a soymilk Kll solidifying agent is added, and the soybean milk and coagulant are coagulated in the container, and then the container is sealed and packaged. Above the point where soymilk is injected into the container in the appropriate conveyance line, there is a cylindrical body for injecting a mixture of soymilk and coagulant**, and a soymilk tank and an I
An IwA agent tank is installed and connected via a conduit so that the flow rate can be regulated, and a piston is installed in this mixing injection cylinder. A predetermined amount of IIK is sucked into the cylinder at a ratio of Due to the occurrence of diffusion and convection, the K111 reaction begins as soon as the mixture is mixed, and during the initial coagulation reaction, which is a slow state before true coagulation, the piston descends and the reaction occurs. 41. A method for producing sealed tofu, in which mold is injected into lf+, and if the injection is carried out in a heated state, coagulation is completed immediately, and then the container is sealed and cooled.