JPH0518540B2 - - Google Patents
Info
- Publication number
- JPH0518540B2 JPH0518540B2 JP1280949A JP28094989A JPH0518540B2 JP H0518540 B2 JPH0518540 B2 JP H0518540B2 JP 1280949 A JP1280949 A JP 1280949A JP 28094989 A JP28094989 A JP 28094989A JP H0518540 B2 JPH0518540 B2 JP H0518540B2
- Authority
- JP
- Japan
- Prior art keywords
- drying
- temperature
- frozen tofu
- humidity
- air
- 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.)
- Expired - Lifetime
Links
- 238000001035 drying Methods 0.000 claims description 64
- 235000013527 bean curd Nutrition 0.000 claims description 43
- 238000000034 method Methods 0.000 claims description 12
- 238000001704 evaporation Methods 0.000 description 12
- 230000008020 evaporation Effects 0.000 description 9
- 238000010438 heat treatment Methods 0.000 description 7
- 101100370022 Caenorhabditis elegans tofu-1 gene Proteins 0.000 description 6
- 230000006866 deterioration Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 230000014759 maintenance of location Effects 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 230000002745 absorbent Effects 0.000 description 1
- 239000002250 absorbent Substances 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000007791 dehumidification Methods 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 239000002274 desiccant Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000007730 finishing process Methods 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000399 orthopedic effect Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Description
【発明の詳細な説明】
（産業上の利用分野）
この発明は凍り豆腐を人工的に乾燥させる際の
新規な乾燥技術に関するものである。DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a novel drying technique for artificially drying frozen tofu.
（従来の技術）
従来の凍り豆腐乾燥においては、主たる乾燥工
程（予備乾燥、第一乾燥、第二乾燥）の条件を通
例60℃から80℃、相対湿度は35％から55％とし、
４時間ないし12時間を費し、指触肉眼的に半乾燥
したものを更に仕上げ工程において、30℃前後ま
で温度を下げたり、相対湿度を70％程度まで湿度
を上げつつ、その全工程を20時間ないし24時間を
費して乾燥を行つている。(Prior art) In conventional frozen tofu drying, the conditions for the main drying steps (pre-drying, first drying, second drying) are usually 60°C to 80°C, relative humidity 35% to 55%,
After spending 4 to 12 hours, the material is semi-dry to the touch, and then in the finishing process, the temperature is lowered to around 30℃, the relative humidity is raised to around 70%, and the entire process is completed for 20 minutes. Drying takes hours to 24 hours.
その主乾燥工程にあつては、温度制御方式が主
流でありその温度制御が粗野な場合であつても50
℃以下に低下することはなく、一方上限は90℃前
後の高温度域での加熱乾燥になつていることもめ
ずらしくない。 In the main drying process, temperature control methods are mainstream, and even if the temperature control is rough,
It is not uncommon for the temperature to drop below ℃, while the upper limit is around 90℃ for heating and drying.
このような高温度域で乾燥しなければならない
理由は、凍り豆腐の組織が吸水性スポンジ構造の
ため乾きにくい食品であるからである。 The reason why it is necessary to dry in such a high temperature range is that frozen tofu has a water-absorbing sponge structure, making it difficult to dry.
凍り豆腐の組成は、蛋白質約50％、脂質約30％
である。即ち、凍り豆腐という加工食品は蛋白質
食品であると同時に高含量油脂食品であることが
その特長である。 The composition of frozen tofu is approximately 50% protein and 30% fat.
It is. That is, the processed food called frozen tofu is characterized by being both a protein food and a high-fat and oil food.
食品の品質は一般に高温多湿な状態におかれる
ほど劣化し易いことは周知の事実である。 It is a well-known fact that the quality of food generally deteriorates more easily when it is kept in hot and humid conditions.
従つて凍り豆腐の組織成分の蛋白質について
は、乾燥時の高温加熱によつて熱変性し溶解性が
低下する、また脂質についても高温加熱によつて
酸化酸敗が促進される。 Therefore, proteins, which are the tissue components of frozen tofu, are thermally denatured and their solubility is reduced by high-temperature heating during drying, and oxidative rancidity of lipids is also promoted by high-temperature heating.
また形状保持については、高温加熱乾燥のた
め、品温の中心部と外側部の温度差が大きくなり
易く、これがひび割れ、歪等の形状不良を起す要
因であり、これの防止策としても多湿な状態で乾
燥させる必要性がある。 Regarding shape retention, due to high-temperature heating and drying, the temperature difference between the center and outer parts of the product tends to be large, which is a cause of shape defects such as cracks and distortion. There is a need to dry it.
また従来の高温乾燥法において、例えば80℃、
相対湿度35％という空気の状態を湿り空気線図で
求めて見ると、絶対温度は0.19Kg／Kgという高い
湿り状態である、すなわち、従来法による高温加
熱は蒸発促進の一要因となる一方、それにともな
う高い絶対湿度が乾燥を阻害する一因子にもなつ
ている。 In addition, in the conventional high temperature drying method, for example, 80℃,
If we look at the state of air with a relative humidity of 35% using a psychrometric diagram, we can see that the absolute temperature is 0.19Kg/Kg, indicating a high humidity state.In other words, while high-temperature heating using conventional methods is a factor in promoting evaporation, The high absolute humidity that accompanies this is also a factor that inhibits drying.
このように従来の高温乾燥法は、高温多湿な状
態で乾燥するため、凍り豆腐の品質を甚だしく阻
害し、品質劣化を余儀なくさせている乾燥法であ
り、またこの乾燥法以外では乾燥が不可能視され
ていることが現状である。 In this way, the conventional high-temperature drying method is a drying method that severely impairs the quality of frozen tofu, as it dries under high-temperature and high-humidity conditions, forcing quality deterioration. The current situation is that
（この発明が解決しようとする課題）
凍り豆腐を乾燥する際、凍り豆腐の組成成分で
ある、蛋白質や脂質を熱変性させない温度域で乾
燥することと、形状においても歪の少ない良好な
直方体を保持させる乾燥方法。(Problems to be solved by this invention) When drying frozen tofu, it is necessary to dry it at a temperature range that does not cause thermal denaturation of proteins and lipids, which are the constituent components of frozen tofu, and to maintain a good rectangular parallelepiped shape with little distortion. Drying method.
（課題を解決するための手段）
凍り豆腐を乾燥する際、成分劣化を起さないた
めの手段として、50℃以下の低い温度域で乾燥さ
せる、この際、低温度で水分を蒸発させ乾燥を行
うためには、極めて低い湿度の媒体空気を調整
し、送気接触させる。(Means for solving the problem) When drying frozen tofu, as a means to prevent component deterioration, dry it at a low temperature range of 50 degrees Celsius or less. At this time, dry by evaporating moisture at a low temperature. For this purpose, a very low humidity medium air is prepared and brought into contact with the air supply.
形状保持については、乾燥途上凍り豆腐の品温
の中心部と外側部の温度差を２℃から５℃前後に
おさえる、このために媒体空気を２℃から５℃の
上下変動振幅調整させて通気接触させ、品温の均
衡を計り形状保持を行う。 Regarding shape retention, the difference in temperature between the center and the outside of the frozen tofu during drying is kept to around 2 to 5 degrees Celsius.To this end, the medium air is adjusted with vertical fluctuation amplitude of 2 to 5 degrees Celsius to provide ventilation contact. to maintain the shape by balancing the temperature of the product.
（作用）
凍り豆腐に含有する水分を、成分変性が起りに
くい低い温度域として、10℃ないし20℃、で蒸発
させ乾燥する場合には、媒体空気の絶対湿度を10
℃のとき0.0016Kg／Kg・20℃のとき0.0045Kg／Kg
に調整する、この空気の状態に対応する相対湿度
は、約20％から30％となり、このような低い湿度
状態の媒体空気を調整送気して水分の蒸気を行な
わしめる。(Function) When drying the moisture contained in frozen tofu by evaporating it at 10℃ to 20℃, which is a low temperature range where component denaturation is less likely to occur, the absolute humidity of the medium air should be set to 10℃.
0.0016Kg/Kg at ℃・0.0045Kg/Kg at 20℃
The relative humidity corresponding to this condition of the air is adjusted to be about 20% to 30%, and the medium air in such a low humidity condition is regulated and supplied to vaporize moisture.
またこの状態のときの空気の飽和度は、10℃の
とき絶対湿度は0.0076Kg／Kg、20℃のとき絶対湿
度は0.0146Kg／Kgの状態まで吸湿飽和する作用が
ある。 In addition, the saturation degree of the air in this state is saturated with moisture up to a state where the absolute humidity is 0.0076 Kg/Kg at 10°C and 0.0146 Kg/Kg at 20°C.
（実施例）
従来から実施されている凍り豆腐の乾燥方法
は、高温加熱乾燥法だけでありこの方法において
は品質劣化を起す難点がある。(Example) The only conventional drying method for frozen tofu is a high-temperature heating drying method, and this method has the disadvantage of causing quality deterioration.
また、食品一般の品質保持をさせる乾燥方法と
して、フリーズドライ方法及び真空乾燥方法があ
るが、これらの方法を凍り豆腐に適用すると、ひ
び割れや、亀裂の発生域は形体に不快な凹凸や歪
ないしは不整形な収縮を起す難点が認められる。 In addition, there are freeze-drying methods and vacuum-drying methods as drying methods to maintain the quality of food in general, but when these methods are applied to frozen tofu, cracks and areas where cracks occur will cause unpleasant irregularities, distortions, or irregularities in the shape. It is recognized that the problem is that it causes an orthopedic contraction.
本発明による凍り豆腐の乾燥方法は、低温低湿
の乾燥方法であるので、従来方法及び前記の如き
弊害を改善して、内容成分及び形状が良好な状態
で乾燥され、良質な食味と舌ざわりのよい凍り豆
腐を提供するものである。 The method for drying frozen tofu according to the present invention is a drying method at low temperature and low humidity, so it improves the disadvantages of the conventional method and the above, and allows frozen tofu to be dried with good contents and shape, and has good taste and texture. It provides:
以下本発明の乾燥方法の実施例を図面を参照し
て説明する。 Examples of the drying method of the present invention will be described below with reference to the drawings.
通常の方法で製造された豆腐を、凍結・解凍・
膨軟加工し、脱水した凍り豆腐一切れの大きさ
は、標準サイズの場合、長さ75mm、巾60mm、厚さ
20mm程度で、重量は35ｇ前後である、この凍り豆
腐の乾燥前の含有水分量は約、17.5ｇであり重量
比は約50％である。 Freeze, thaw, and freeze tofu produced in the usual way.
The standard size of a piece of frozen tofu that has been softened and dehydrated is 75 mm in length, 60 mm in width, and 60 mm in thickness.
The frozen tofu is about 20 mm in length and weighs about 35 g.The moisture content of this frozen tofu before drying is about 17.5 g, and the weight ratio is about 50%.
この凍り豆腐１を２の網皿に適宜に間隔をおい
て多数並べ、密封度の良い乾燥庫３の内部の棚４
に挿入し、扉（図示せず）を閉じる。 A large number of frozen tofu 1 are arranged on mesh trays 2 at appropriate intervals, and placed on a shelf 4 inside a well-sealed drying oven 3.
and close the door (not shown).
乾燥庫３には５の空気調整機が直結しており、
凍り豆腐の水分を蒸発発散させる媒体空気の温度
と湿度を調整する。 Air conditioner 5 is directly connected to drying cabinet 3.
Adjust the temperature and humidity of the air as a medium for evaporating the moisture in frozen tofu.
３の乾燥庫内で１の凍り豆腐と接触した媒体空
気は水分を吸湿し、８の送風機によつて５の空気
調整機に送られ、ここで温度と湿度を調整したあ
と、６のダクトを通つて再び３の乾燥庫に還流す
る、このようにして媒体空気は矢印の如き流れの
循環回路を形成する。 The medium air that came into contact with the frozen tofu in 1 in the drying chamber 3 absorbs moisture and is sent to the air conditioner 5 by the blower 8, where the temperature and humidity are adjusted, and then it is passed through the duct 6. The medium air then flows back to the drying chamber 3, thus forming a circulation circuit with a flow as shown by the arrow.
空気中において水分の多い物質から水分を蒸発
させる場合、その物質の周囲にある空気の温湿度
と気流の状態如何で蒸発、即ち、乾燥の度合が変
ることが一般的事象である。 When water is evaporated from a substance with a high moisture content in the air, it is a common phenomenon that the degree of evaporation, that is, dryness, changes depending on the temperature and humidity of the air surrounding the substance and the state of airflow.
凍り豆腐の組織はスポンジ状構造のため乾きに
くい物質であるが、成分品質保持上低い温度状態
で蒸発乾燥する必要がある、このため媒体として
使用する空気は、温度10℃、絶対湿度、0.0016
Kg／Kg、これに見合う相対湿度、約20％という低
温で極めて低い湿度の状態を保持するよう５の空
気調整機で調整して３の乾燥庫内に送り込み、凍
り豆腐１から水分を吸湿蒸発を行なわせるもので
ある。 Frozen tofu has a spongy structure that makes it difficult to dry, but in order to preserve the quality of the ingredients, it must be evaporated and dried at a low temperature.For this reason, the air used as a medium has a temperature of 10℃ and an absolute humidity of 0.0016.
Kg/Kg, relative humidity corresponding to this, adjusted with the air conditioner in 5 to maintain extremely low humidity at a low temperature of about 20%, and fed into the drying chamber in 3, where the moisture is absorbed and evaporated from frozen tofu 1. It is something to be done.
この状態における媒体空気の吸湿度は、空気線
図から求めて概略計算すると、10℃、絶対湿度
0.0016Kg／Kgのとき、１時間当り1000Kg（約800
m3）を送気した場合、理論的には約６Kg・20℃、
絶対湿度0.0045Kg／Kgの場合は、同様に10Kgの水
分を吸湿する能力を有するものである。 The moisture absorption of the medium air in this state is roughly calculated from the psychrometric chart at 10℃, absolute humidity.
At 0.0016Kg/Kg, 1000Kg (approximately 800
m3 ), theoretically about 6Kg・20℃,
When the absolute humidity is 0.0045Kg/Kg, it similarly has the ability to absorb 10Kg of moisture.
次に凍り豆腐の乾燥工程中における媒体空気の
温湿度と、凍り豆腐の品温を変化調整する空気調
整機の作動状況、及び蒸発乾燥の経過について説
明する。 Next, the temperature and humidity of the medium air during the drying process of frozen tofu, the operation status of the air conditioner that changes and adjusts the temperature of the frozen tofu, and the progress of evaporative drying will be explained.
乾燥庫３に装填された凍り豆腐１に、乾燥の初
期段階で10℃、絶対湿度0.0016Kg／Kg、相対湿度
は約20％の空気が送られ、蒸発乾燥が開始する、
乾燥庫内の気流の速さは、２ｍ／secから、2.5
ｍ／secである、このように低温で極めて低い湿
度状態の媒体空気に接触した凍り豆腐１の表面か
ら水分が徐々に蒸発する。 At the initial stage of drying, air at a temperature of 10°C, an absolute humidity of 0.0016 Kg/Kg, and a relative humidity of approximately 20% is sent to the frozen tofu 1 loaded in the drying chamber 3, and evaporative drying begins.
The speed of air flow inside the drying chamber is from 2m/sec to 2.5
m/sec, moisture gradually evaporates from the surface of the frozen tofu 1 that comes into contact with the medium air at such a low temperature and extremely low humidity state.
この時、温度制御システムがないと、凍り豆腐
１から水分蒸発にともなう蒸発潜熱の影響で、凍
り豆腐１の品温が低下すると共に、中心部と外側
部に品温差が生じる状態が起る、そしてこのよう
な状態が続くと水分蒸発を遅滞させる他、不良品
の発生原因ともなる、このことを防止するため、
運転開始後10分ないし30分の間隔で、２℃から５
℃前後の変動範囲で、媒体空気温度を上下変動振
幅させ、品温の内外差を、２℃から５℃前後にお
さえると共に、均衡を計り、形状保持と水分の蒸
発を促進させる。 At this time, if there is no temperature control system, the temperature of the frozen tofu 1 will drop due to the latent heat of evaporation due to the evaporation of water from the frozen tofu 1, and a situation will occur where a difference in temperature will occur between the center and the outside. If this condition continues, water evaporation will be delayed and it will also cause defective products.To prevent this,
2°C to 5°C at intervals of 10 to 30 minutes after the start of operation.
The medium air temperature is fluctuated up and down in a range of fluctuations around ℃, and the difference in temperature between the inside and outside is suppressed to around 2 to 5 ℃, and balance is maintained to promote shape retention and moisture evaporation.
このようにして蒸発乾燥を進行させて、主要除
去水分が80％から85％程度に達した時点で、媒体
空気の温度と湿度を徐々に上昇させる。この場合
20℃において絶対湿度0.0045Kg／Kgとすると、相
対湿度は約30％となる。 As evaporative drying progresses in this way, when the main removed moisture reaches approximately 80% to 85%, the temperature and humidity of the medium air are gradually increased. in this case
If the absolute humidity is 0.0045Kg/Kg at 20℃, the relative humidity will be approximately 30%.
そして更に乾燥終期に向けて温度と湿度を緩慢
に変化調整する、この終期の温湿度は平常の外気
状態に近い夏季ならば、30℃から32℃、相対湿度
は約65％から70％、このときの絶対湿度は0.0019
Kg／Kgから0.0021Kg／Kgとなり、冬季の場合は室
内温度相当の20℃ないし22℃、相対湿度60％ない
し65％、このときの絶対湿度は、0.0088Kg／Kgか
ら0.01Kg／Kgというような平常温湿度域に近い状
態に媒体空気を調整送気して蒸発乾燥を終了させ
る、以上のように凍り豆腐の蒸発乾燥における一
連の経時的温湿度変化の制御は、７の電子コント
ローラーを組込んだ５の空気調整機を操作して媒
体空気を調整するものである。 Furthermore, the temperature and humidity are adjusted slowly towards the end of the drying period.In summer, when the temperature and humidity are close to normal outside air conditions, the temperature and humidity at this end is 30℃ to 32℃, and the relative humidity is about 65% to 70%. When the absolute humidity is 0.0019
Kg/Kg becomes 0.0021Kg/Kg, and in winter, the indoor temperature is 20℃ to 22℃, the relative humidity is 60% to 65%, and the absolute humidity at this time is 0.01Kg/Kg from 0.0088Kg/Kg. The series of temperature and humidity changes over time during evaporative drying of frozen tofu is controlled by controlling the series of temperature and humidity changes over time in the evaporative drying process of frozen tofu as described above. The medium air is adjusted by operating the air conditioner shown in Figure 5.
なお、５の空気調整機には、吸湿剤式除湿装
置、冷却装置、加熱装置及び加湿装置が内臓され
ており、マイコンに記憶させたプログラムにより
７の電子コントローラーと連動する。 The air conditioner 5 has a built-in desiccant dehumidifier, a cooling device, a heating device, and a humidifier, and is linked to the electronic controller 7 according to a program stored in a microcomputer.
また、除湿装置の吸湿剤の再生は外気を使用す
る、９がその取入口、１０が排出口である。 In addition, outside air is used to regenerate the moisture absorbent in the dehumidifier, and numeral 9 represents an intake port thereof, and numeral 10 represents an exhaust port thereof.
この実施例による凍り豆腐の乾燥時間は、媒体
空気の送気量、風速、経過温湿度の状態によつて
異なるが、おおむね15時間から20時間前後で乾燥
が出来る。 The drying time for the frozen tofu according to this embodiment varies depending on the amount of air being blown, the wind speed, and the temperature and humidity conditions, but it can be dried in approximately 15 to 20 hours.
このような一連の乾燥方法による乾燥製品は、
良好な品質と斎整な形状を保持した凍り豆腐が得
られる。以上の実施例は乾燥初期温度を10℃の状
態のものについて説明したが、初期温度を15℃前
後で開始しても良い。 The dried products produced by this series of drying methods are
Frozen tofu that maintains good quality and well-defined shape can be obtained. In the above embodiments, the initial drying temperature was 10°C, but the initial drying temperature may be around 15°C.
また主要水分蒸発乾燥経過温度が25℃より高い
場合は、水分蒸発が10℃〜15℃より蒸発が活発に
なるので、凍り豆腐の表面蒸発が急速に進行す
る、このため凍り豆腐の保持水分のバランスがく
ずれ、ひび割れや歪の発生要因となるのでこれを
防止するため、絶対湿度及び相対湿度を高く維持
させる。 In addition, if the main moisture evaporation drying temperature is higher than 25℃, moisture evaporation will be more active than at 10℃ to 15℃, so evaporation on the surface of frozen tofu will proceed rapidly, and this will cause the balance of retained moisture in frozen tofu to change. In order to prevent this from occurring, absolute humidity and relative humidity are maintained at a high level as this can cause deformation, cracking, and distortion.
このときの状態を示すと、25℃のとき絶対湿度
は、0.006Kg／Kgから0.007Kg／Kg、相対湿度は30
％から35％程度とし、更に30℃の場合には、絶対
湿度0.0083Kg／Kgから0.0095Kg／Kg、相対湿度は
32％から37％程度と全般的に高い湿度状態の媒体
空気に調整送気する。 To show the conditions at this time, at 25℃, the absolute humidity is 0.006Kg/Kg to 0.007Kg/Kg, and the relative humidity is 30
% to about 35%, and furthermore, in the case of 30℃, the absolute humidity is 0.0083Kg/Kg to 0.0095Kg/Kg, and the relative humidity is
The medium air is adjusted to have a generally high humidity of about 32% to 37%.
このようにやや高い温湿度域状態を使つて蒸発
乾燥させることは、凍り豆腐の品種、形状、乾燥
所要時間等によつて選択するものであり、また、
乾燥の後半において一時的に40℃前後の温度で経
過させ、終期で再び平常温湿度域にもどして乾燥
を終了させる場合もある。 The method of evaporative drying using a slightly higher temperature and humidity range is selected depending on the type of frozen tofu, its shape, the time required for drying, etc.
In some cases, the temperature is temporarily maintained at around 40°C in the latter half of the drying process, and then the temperature is returned to the normal temperature and humidity range at the end of the drying process to complete the drying process.
これらはその状態に見合う湿度調整を行うもの
である。 These are used to adjust humidity according to the situation.
本発明による凍り豆腐の乾燥方法で乾燥された
凍り豆腐の品質の中で、時に食味に及ぼす状態
は、従来の高温乾燥法では出来なかつた食味の良
い凍り豆腐が得られる。 Among the quality of frozen tofu dried by the method for drying frozen tofu according to the present invention, the condition that sometimes affects the taste is such that frozen tofu with good taste that cannot be obtained by conventional high temperature drying methods can be obtained.
また、50℃以下で温度域の異なる乾燥品の状態
を比較すると、温度が低いものの方が、高いもの
より良好性が認められる。 Furthermore, when comparing the conditions of dried products in different temperature ranges below 50°C, it is found that those at lower temperatures are better than those at higher temperatures.
以上の本発明における凍り豆腐の乾燥方法にお
ける装置は、バツチ式或は連動式等いづれのもの
にも対応が可能である。 The apparatus for the frozen tofu drying method according to the present invention described above can be of either a batch type or an interlocking type.
（効果）
凍り豆腐の製造において、本発明の乾燥方法を
行うことにより、内容成分および形状についても
品質劣化がなく、そのもの本来の特質、食味及び
栄養価を維持向上させた良質な凍り豆腐が得られ
る。(Effects) By performing the drying method of the present invention in the production of frozen tofu, it is possible to obtain high-quality frozen tofu with no quality deterioration in terms of content and shape, and with its original characteristics, taste, and nutritional value maintained and improved.
また、クローズドシステム化した乾燥装置を使
用するため、雑菌や異物の付着、混入が防止さ
れ、衛生的な凍り豆腐の製造が出来る。 In addition, since a closed system drying device is used, the adhesion and contamination of bacteria and foreign matter is prevented, allowing for the production of hygienic frozen tofu.
図面は本発明にかかわる凍り豆腐の乾燥装置の
構成図であり、乾燥庫部分のみを側断面で示した
ものである。
１は凍り豆腐、２は網皿、３は乾燥庫、４は乾
燥庫内の棚、５は空気調整機、６はダクト、７は
電子式コントローラー、８は送風機、９は排湿用
空気取入口、１０は排湿空気出口であり、矢印は
媒体空気の流れを示す。
The drawing is a block diagram of a frozen tofu drying apparatus according to the present invention, and only the drying chamber portion is shown in side cross section. 1 is frozen tofu, 2 is a mesh tray, 3 is a drying cabinet, 4 is a shelf inside the drying cabinet, 5 is an air conditioner, 6 is a duct, 7 is an electronic controller, 8 is a blower, 9 is an air intake for dehumidification , 10 are the dehumidified air outlets, and the arrows indicate the flow of medium air.
Claims (1)
Kg／Kgから0.01Kg／Kg・相対湿度を20％から37％
の範囲で調整した空気を媒体として、豆腐の周囲
に送気接触させて主要水分を蒸発させ、かつ、豆
腐の内外品温度差を２℃から５℃前後に上下変動
振幅調整させつつ、残留水分値が15％から20％に
到達した時点で、媒体空気の温湿度を平常域付近
まで緩慢に変化調整させて蒸発乾燥する、凍り豆
腐の乾燥方法。[Claims] 1. In the process of artificially drying frozen tofu, the absolute humidity is reduced to 0.0016 within a temperature range of 50°C or less.
Kg/Kg to 0.01Kg/Kg・Relative humidity from 20% to 37%
Using air that has been adjusted within the range of A method of drying frozen tofu that evaporates and dries by slowly adjusting the temperature and humidity of the medium air to near normal range when the value reaches 15% to 20%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1280949A JPH03143370A (en) | 1989-10-27 | 1989-10-27 | Method for drying frozen bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1280949A JPH03143370A (en) | 1989-10-27 | 1989-10-27 | Method for drying frozen bean curd |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH03143370A JPH03143370A (en) | 1991-06-18 |
| JPH0518540B2 true JPH0518540B2 (en) | 1993-03-12 |
Family
ID=17632153
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1280949A Granted JPH03143370A (en) | 1989-10-27 | 1989-10-27 | Method for drying frozen bean curd |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03143370A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP7454933B2 (en) * | 2019-11-25 | 2024-03-25 | 旭松食品株式会社 | Easy-to-cook frozen tofu manufacturing method |
-
1989
- 1989-10-27 JP JP1280949A patent/JPH03143370A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPH03143370A (en) | 1991-06-18 |
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