JPS6232851A - Production of go juice (ground soybeam liquid) in vacuum condition - Google Patents

Abstract

PURPOSE:To produce uniform GO juice (ground soybean liquid) without uneven boiling, by decompressing a closed vessel containing a heating medium solution to a vacuum condition, heating the bottom of the vessel and sending the GO juice through a boiling pipe passing through the vessel in the coil form under pressure. CONSTITUTION:A heating medium solution 3 is put in a closed heating vessel 1. The interior of the vessel 1 is decompressed to reduce the boiling point and the bottom of the vessel 1 is heated at the same time to evaporate the heating medium solution to afford vapor at maximum 130 deg.C. A boiling pipe 2 is passed through the vessel 1 in the coil form and GO juice (ground soybean liquid) at about 20 deg.C is sent through the boiling pipe 2 under pressure by a pump 4. The GO juice is heated to about 100 deg.C in the process of passing through the boiling pipe 2 to afford the aimed uniform GO juice without uneven boiling in a short time.

Description

DETAILED DESCRIPTION OF THE INVENTION (a) Industrial Application Field This invention is a boiling method for boiling soup to obtain good quality by ensuring uniformity of boiling.

(b) Conventional technology There are two methods of boiling tofu in the production of tofu: a method in which live steam is directly added to the soup and boiled in a boiling pot, and a method in which it is boiled over an open flame in a Kuji pot.

(, p → Problem that the invention aims to solve When boiling raw steam by directly adding it to the soup of a boiling pot, it is inevitable that the water will contain condensate and the power will increase by 2. Specifically, the 6 degrees of juice constantly changes depending on the amount of condensate generated, resulting in unstable and inconsistent products.Furthermore, impurities such as rust and scale may be mixed in with the steam, and it is difficult to adjust the pulp of the steam. It can also cause uneven cooking.

When boiling in a pot over an open fire, controlling the heat is complicated, and if the heat is not controlled properly, the soup will burn to the bottom and leave a smelly smell.

Eliminate such unevenness in quality,
The problems were concentrated in ensuring that uniform, high-quality, and fresh products were obtained at all times.

2) Means to solve the problem In order to eliminate unevenness in the product, the juice must always be boiled at a temperature of 100°C, which is a temperature that ensures complete boiling and even boiling, or in terms of hygiene. Do not heat the soup by boiling it without directly introducing steam into the soup, which will cause the soup to burn.

Therefore, an embodiment will be shown as a means of solving the problem, and will be explained with reference to the drawings.The drawings show a suitable embodiment of the present invention. Next, a thermometer 5 is attached to the outlet of the boiling tube 2 and the inside of the steam container 1 is evacuated. The above-mentioned problem will be solved if you boil the soup using a Sakaki-zukuri system like this, which is equipped with a pressure pump that can adjust the flow rate.

(e) Function The juice produced in the process of soymilk production is pumped to the boiling tube 2 after adjusting the flow rate of the juice, and at the same time, it is injected into the steam container 1 in a vacuum state, where the heat medium dissolves. Continuously.

(F) Embodiment According to this invention, in an embodiment, as shown in FIG. It is boiled while passing through pipe 2.

Since a temperature threshold difference occurs depending on the flow rate, the flow rate is adjusted using pressure pump 4.
Adjust the rotation with , and check that the temperature is 10,000 with thermometer 5.

(G) Effects of the Invention The present invention is different from the conventional technology in that the boiling time is 100% in the boiling pipe.
℃, so the soup can be boiled uniformly, the boiling power is hygienic, and the soy milk is always homogeneous.Furthermore, since it can be boiled continuously, mass production is possible, while reducing the fatigue caused by manual labor. This shows very noticeable effects, such as shortening bone movement time.

[Brief explanation of the drawing]

The drawings are exaggerated to illustrate embodiments of the invention. 1... Steam container, 2... Boiling pipe, 3.
...Heating medium solution. 4... Pressure pump (flow rate adjustment material), 5...
··thermometer. Patent Applicant: Kawanishi Kogyo Co., Ltd. Painter Procedures: 1. Masashi Fu (spontaneous) October 3, 1985 Commissioner of the Patent Office Kuro 1) Akio Tono 2.
Name of invention: Shishikuujikotai
Jul Schaffneuu Method of Boiling Soup in a Vacuum Condition 3, Relationship with the Amendment Case
Address: 15-12 Chigusa-cho, Miyazaki City, Miyazaki Prefecture, 3 Niji Collage Postal Code: 880 Phone: 0985-22-2758 Address: 1-28-5, Miyata-cho, Miyazaki City, Miyazaki Prefecture Subject of amendment: ``Description (full text)''``Drawings'' (All figures)” “Column for the title of the invention in the application” 6. Contents of the amendment Details as shown in the attached document 10. Name of the invention Method for boiling soup in a vacuum 2. Claims (1) Having a pressure reducing function Is there a heating medium inside the heating container with a gap between it and the top surface? 8 m, a boiling tube is placed in this heating medium solution, the pressure inside the heating container is reduced, and the soup is passed through the boiling tube while heating the heating medium solution in a vacuum state. How to boil soup according to the state. 3. Detailed Description of the Invention (Field of Industrial Application) The present invention relates to a method of boiling soup, which is an intermediate step in soybean milk production. (Prior art) The process of producing soy milk involves first crushing soybeans that have been soaked in water to soften them, and then boiling the crushed soybeans (called gojiru). Next, the boiled soybeans are squeezed to obtain juice (this is soy milk). Tofu is made by hardening this with bittern. Among the above-mentioned processes, the conventional method of boiling the soup is to boil the soup by directly pouring live steam into a boiling pot, or pouring the soup into a local pot and boiling it over an open flame. . (Problem to be solved by the invention) However, the common drawback of the two methods shown in the prior art is that the soup is boiled under atmospheric pressure, so it takes a long time to boil the soup to reach the appropriate temperature. This means that it is not possible to boil a large amount of soup continuously. In addition, in the method of boiling soup by directly putting live steam into a boiling pot as shown in the conventional technology, condensate (water fi) generated when putting live steam into a boiling pot gets into the soup, and the concentration of the soup increases. There is a problem that the quality of soymilk changes and the quality of the finished soymilk product becomes uneven. According to the above-mentioned method, there is a problem that impurities such as rust and scale are mixed into the soup along with the live steam, degrading the quality of the product. In addition, with the conventional method of pouring soup into a pot and boiling it over an open flame, controlling the heat is complicated. There is a problem that remains. (Means for Solving the Problems) The present invention aims to solve the above-mentioned problems, and as a means for solving the problems, the present invention provides a heating medium solution with a gap between the upper surface and the heating container having a pressure reducing function. Put this heat medium? 8? A boiling tube is disposed inside the boiling tube to reduce the pressure inside the heating container, and while the heat medium solution is heated in a vacuum state, the soup is passed through the boiling tube. (Example) Hereinafter, an example of the present invention will be described based on the drawings. FIG. 1 is a front sectional view of a boiling device used in the soup boiling method according to the present invention. In FIG. 1, numeral 1 indicates a heating container, and this heating container 1 is formed in the shape of a sealed tank. A heating medium solution 3 is placed in the heating container 1 with a gap 7 between it and the upper surface 6, and a boiling tube 2 is disposed in this heating medium solution 3 (as mentioned above, the gap 7 is between the heating container 1 and the heating container 1). (This is provided to create a vacuum inside.) The boiling tube 2 is installed in the heating container 1 by arranging the boiling tube 2 in a spiral shape from the lower side surface to the upper side surface of the heating container 1. A pressure pump 4 having a flow rate adjustment function is provided at the lower end of the boiling tube 2, and a thermometer 5 is provided at the upper end.
is the provision. Here, in order to lower the boiling point of the heating medium solution 3, the pressure inside the heating container 1 is reduced and the heating medium solution 3 is heated from the bottom of the heating container 1 in a vacuum state. 3 is heated. In this state, the boiling pipe 2 is
When the juice is forced into the boiling tube 2, the boiling tube 2 is heated by the heating medium solution 3 as it passes through the boiling tube 2, and when the juice exits the boiling tube 2, it is heated to about 100°C. has been done. When the soup is boiled in this way, the heating medium solution 3 is heated in a vacuum state, so the heating medium solution 3 reaches the appropriate temperature in a short time.
Since it is heated, the soup can be instantly boiled to the appropriate temperature. (Effects of the Invention) The present invention has the excellent effects of being able to boil soup to an appropriate temperature in a short time and continuously boiling a large amount of soup because it is configured as described above. . In addition, when boiling the soup, it can be boiled in a sanitary manner without contaminating impurities, and the quality of the finished soymilk product can be maintained at a constant level. In addition, it has an excellent effect in that it can solve the problem that the soup gets burnt at the bottom of the pot and leaves a smelly smell. 4. Brief Description of the Drawings FIG. 1 is a front sectional view of a boiling device used for boiling soup according to the present invention. l... Heating container 2... Boiling tube 3...
・Heat medium solution 4...Pressure pump, 5...
・・Thermometer 6・・Top surface 7・・・・Gap
while

Claims (1)

[Claims] A heating medium solution is placed in a closed pot, and by heating the lower part of the pot, which is kept in a vacuum state to lower the boiling point, the heating medium solution evaporates and becomes vapor at a maximum temperature of 130°C. A stainless steel tube is passed through the pot in a helical pattern from the bottom to the top, and a pump is used to forcefully feed juice at around 20℃ into the stainless steel tube. It absorbs the heat of the steam, and when it leaves the tube, it becomes a liquid with a temperature of about 100°C. A boiling method that aims to create uniform soup without uneven boiling because the amount of soup flowing through the tube is small compared to the surface area of the stainless steel tube that receives heat.