JPH06261706A - Preparation of bean curd and soya milk drink - Google Patents
Preparation of bean curd and soya milk drinkInfo
- Publication number
- JPH06261706A JPH06261706A JP5058432A JP5843293A JPH06261706A JP H06261706 A JPH06261706 A JP H06261706A JP 5058432 A JP5058432 A JP 5058432A JP 5843293 A JP5843293 A JP 5843293A JP H06261706 A JPH06261706 A JP H06261706A
- Authority
- JP
- Japan
- Prior art keywords
- water
- soybean
- tofu
- soymilk
- juice
- 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
Landscapes
- Dairy Products (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、豆腐又は飲料用の豆乳
の製造技術に係り、特に味の良い豆腐又は飲料用の濃縮
豆乳の製造に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a technique for producing tofu or soybean milk for beverages, and more particularly to producing tofu or concentrated soybean milk for beverages.
【０００２】[0002]
【従来の技術】従来の豆腐製造技術は、例えば、文献食
品製造装置百科事典「化学工業社」に依ると豆腐製造装
置として、豆腐製造装置が説明されており、その中で蒸
煮缶については、ネット式連続蒸煮装置、スクリュー
式、及びＮＫ缶を改良したものが紹介されているが、希
薄磨砕汁を作り蒸煮時の抽出効率を上げる方法について
は記載がなく、又、濃縮豆乳を冷却保存する方法につい
ても記載されてない。2. Description of the Related Art In the conventional tofu production technology, for example, a tofu production apparatus is described as a tofu production apparatus according to the document Encyclopedia of Food Production Equipment "Chemical Industry Co., Ltd." A net type continuous steaming device, a screw type, and an improved NK can have been introduced, but there is no description about how to make diluted milled juice to increase extraction efficiency during steaming, and concentrated soymilk is stored by cooling. It also does not describe how to do it.
【０００３】[0003]
【発明が解決しようとする課題】味の良い豆腐を効率良
くつくるためには、大豆中に含まれる味の良い成分を大
量に含んだ豆乳で豆腐を作れば良い。その豆乳の製造工
程に於いて、味の良い固形分濃度の高い豆乳を作ろうと
すると、加水量を少なくして蒸煮する必要がある。この
場合、水の量が少ないため、大豆中の味の良い成分の抽
出効率が悪くなり、おから中に有効成分が損失すること
になる。その結果、豆腐の味もまずく、生産効率も低下
する。一方、加水量を多くして蒸煮すると、大豆中の味
の良い成分の抽出効率も良くなり、おから中に残る有効
成分は少なくなるが、豆乳中の固形分濃度が低い為、豆
腐の味がまずくなってしまう。In order to efficiently produce good-tasting tofu, soy-milk containing a large amount of tasty components contained in soybeans may be used to make tofu. In the process of producing soymilk, if it is desired to make soymilk with a good solid content and a good taste, it is necessary to reduce the amount of water added and steam it. In this case, since the amount of water is small, the extraction efficiency of the tasty components in soybeans becomes poor, and the active ingredients are lost in the okara. As a result, the taste of tofu is bad and the production efficiency is reduced. On the other hand, steaming with a large amount of water improves the extraction efficiency of tasty ingredients in soybeans and reduces the active ingredients remaining in okara, but the solid content concentration in soymilk is low, so the taste of tofu is low. Will be bad.
【０００４】本発明の目的は、磨砕汁より蒸煮にて有効
成分を水側に抽出する場合は、水を大量に入れることに
より薄い豆乳とし、大豆中の有効成分をできる限り効率
良く抽出し、その後に味の良い豆腐や飲料用の豆乳を作
るために、水分を除去し濃度調整をする豆腐及び飲料用
豆乳の製造方法を提供することにある。The object of the present invention is to extract thin active soybean milk by adding a large amount of water to extract the active ingredient from soybeans as efficiently as possible when the active ingredient is extracted from the ground juice by steaming. Then, it is to provide a method for producing tofu and beverage soymilk, in which water is removed and the concentration is adjusted to make tofu and soymilk for beverage with good taste.
【０００５】[0005]
【課題を解決するための手段】上記目的を達成するため
に、蒸煮する前の磨砕汁は、大豆量に対し６倍以上１５
倍以内の加水をして作られたものとし、この磨砕汁にス
チームを吹き込み、１００〜１１０℃で蒸煮することに
より、味の良い成分を効率良く抽出し、その後分離器で
おからを分離すると固形分濃度として、５から１１パー
セントの豆乳が得られる。この豆乳を、例えば瞬間真空
加熱可能な装置で真空蒸発させ、固形分濃度を１２から
２０パーセントに濃縮するとともに大豆の持つ極小不純
物の除去と溶存酸素の除去をして、得られた濃縮豆乳に
凝固剤を入れて固化させて豆腐をつくるか、あるいは飲
料用の豆乳をつくると味の良い豆腐又は飲料用豆乳とな
る。また、１２から２０パーセントの豆乳は２〜１０℃
の温度にすると、長期保存が可能となる。従って、この
温度範囲で保つことにより、作りだめをして置くことが
可能となり、後工程の豆腐や飲料用の豆乳の必要なとき
に再加熱あるいは後処理をして、それらを作ることが出
来るので、効率の良い生産ラインを作ることが可能とな
る。[Means for Solving the Problems] In order to achieve the above object, the ground juice before steaming is at least 6 times as much as the amount of soybeans.
It is supposed to be made by adding less than twice the amount of water, steam is blown into this milled juice and steamed at 100-110 ° C to efficiently extract tasty ingredients and then separate the okara with a separator. As a result, soy milk having a solid content of 5 to 11% is obtained. This soy milk is vacuum-evaporated by, for example, a device capable of instantaneous vacuum heating, the solid content concentration is concentrated to 12 to 20%, the minimum impurities contained in soybeans are removed, and the dissolved oxygen is removed to obtain the concentrated soy milk. When a coagulant is added and solidified to make tofu, or soybean milk for drink is made, tofu or soybean milk for drink has good taste. Also, 12 to 20% of soy milk is 2 to 10 ° C.
When the temperature is set to, long-term storage becomes possible. Therefore, by keeping in this temperature range, it is possible to make and store it, and it is possible to reheat or post-process tofu or soymilk for drinks when necessary to make them. Therefore, it is possible to make an efficient production line.
【０００６】[0006]
【作用】従来豆腐は、原料の品質、例えば鮮度、酸化の
程度、及び大豆本来の品種、例えば日本産、アメリカ産
又は中国産等大豆の品種により、加水量を変え豆乳とし
て固形分濃度が８から１３パーセントになる様に予想し
てつくられていた。そして、このことは豆腐職人の勘に
よる名人芸でもあった。しかしながら、後工程として、
濃度調整工程を有する場合、明らかに希薄豆乳を作る目
的で蒸煮を行なうため、いずれの大豆であっても、加水
量を変える必要はないので、蒸煮工程の運転が容易に可
能であり、大豆中の味の良い成分を十分に水にて抽出す
ることが可能である。In the conventional tofu, the amount of water added varies depending on the quality of the raw materials, such as freshness, degree of oxidation, and the original soybean variety, such as soybean variety from Japan, the United States, or China, and the solid content of soymilk is 8%. It was made with the expectation that it would be 13%. And this was also a master craft by the intuition of a tofu craftsman. However, as a post process,
When there is a concentration adjustment step, it is obviously steamed for the purpose of making dilute soymilk, so it is not necessary to change the amount of water added to any soybean, so the operation of the steaming step is easily possible. It is possible to sufficiently extract the tasty ingredients of the above with water.
【０００７】[0007]
【実施例】以下、本発明の一実施例を説明する。大豆量
に対し、６倍量の加水をした磨砕汁を１１０℃で蒸煮し
た後に豆乳とおからに分離した。おからは、水分を含ん
でいるため、初期の大豆投入量の約１.３倍量が分離さ
れた。得られた豆乳は、固形分が９.６パーセントであ
った。この豆乳を瞬間加熱、瞬間蒸発できる装置で濃縮
して固形分濃度を１２.５パーセントとした後に、凝固
剤を加えて豆腐を製造することにより、生臭味のない味
の良い豆腐が得られた。EXAMPLE An example of the present invention will be described below. Six times the amount of water was added to the ground soup, which was then steamed at 110 ° C. and then separated into soy milk and okara. Okara contained about 1.3 times the initial soybean input because it contained water. The soy milk obtained had a solids content of 9.6 percent. This soymilk is concentrated with a device that can be instantly heated and instantly evaporated to a solids concentration of 12.5%, and then a coagulant is added to produce tofu. It was
【０００８】従来の製造プロセスによる豆腐製造方法と
その物質収支を図１に、本発明の製造プロセスによる豆
腐製造方法とその物質収支の実施例を図２に示す。[0008] Fig. 1 shows a tofu production method by the conventional production process and its material balance, and Fig. 2 shows an embodiment of the tofu production method by the production process of the present invention and its material balance.
【０００９】[0009]
【発明の効果】以上説明したように本発明によれば、希
釈豆乳を真空蒸発させ、固形分濃度を１２から２０パー
セントに濃縮するとともに大豆由来の極小不純物の除去
と溶存酸素の除去をして、得られた濃縮豆乳に凝固剤を
入れて凝固させて豆腐をつくるか、あるいは飲料用の豆
乳をつくると味の良い豆腐又は飲料用豆乳が出来る。As described above, according to the present invention, the diluted soybean milk is vacuum-evaporated, the solid content concentration is concentrated to 12 to 20%, and the minimal impurities derived from soybean and the dissolved oxygen are removed. A coagulant may be added to the obtained concentrated soy milk to coagulate it to make tofu, or soy milk for drinks may be prepared to obtain good tofu or soy milk for drinks.
【００１０】また濃縮豆乳は長期保存が可能。The concentrated soy milk can be stored for a long time.
【図１】本発明の製造プロセスによる豆腐製造方法とそ
の物質収支の説明図である。FIG. 1 is an explanatory view of a method for producing tofu by the production process of the present invention and a mass balance thereof.
【図２】従来の製造プロセスによる豆腐製造方法とその
物質収支の説明図である。FIG. 2 is an explanatory diagram of a tofu manufacturing method and a material balance thereof according to a conventional manufacturing process.
１…磨砕、２…蒸煮、３…分離、４…瞬間真空加熱。 1 ... Grinding, 2 ... Steaming, 3 ... Separation, 4 ... Instantaneous vacuum heating.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 馬場 清治 大阪府大阪市中央区北浜３丁目５番29号 株式会社日立製作所関西支社内 (72)発明者 吉村 文志 大阪府大阪市中央区北浜３丁目５番29号 株式会社日立製作所関西支社内 (72)発明者 赤穴 太介 山口県下松市大字東豊井794番地 日立テ クノエンジニアリング株式会社笠戸事業所 内 (72)発明者 池上 洋 山口県下松市大字東豊井794番地 日立テ クノエンジニアリング株式会社笠戸事業所 内 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Seiji Baba 3-529 Kitahama, Chuo-ku, Osaka City, Osaka Prefecture Hitachi, Ltd. Kansai branch office (72) Inventor Fumiyoshi Yoshimura 3 Kitahama, Chuo-ku, Osaka City, Osaka Prefecture 5th-29th Hitachi, Ltd. Kansai Branch (72) Inventor Daisuke Akaana 794, Higashitoyoi, Daimo, Shimomatsu, Yamaguchi Prefecture Hitachi Techno Engineering Co., Ltd., Kasado Works (72) Inventor, Hiroshi Ikegami Shimomatsu, Yamaguchi Prefecture 794 Higashi-Toyoi, Oita City Hitachi Technology Engineering Co., Ltd. Kasado Plant
Claims (2)
磨砕汁に加えられる水の量を大豆の６倍以上１５倍以内
の範囲とし、蒸煮工程での可水成分の抽出効率を上げて
固型分濃度の薄い豆乳を作り、この豆乳の水分を瞬間真
空加熱蒸発缶にて蒸発除去して濃度調整を行なうことを
特徴とする豆腐又は飲料用豆乳の製造方法。1. In the method of producing tofu, the amount of water added to the ground soybean juice before steaming is adjusted to be in the range of 6 times to 15 times that of soybean, and the extraction efficiency of water-soluble components in the steaming step. To produce a soymilk having a low solid content concentration, and removing the water content of the soymilk by an instantaneous vacuum heating evaporator to adjust the concentration.
却して、長時間の保存を可能にし、豆腐又は飲料用の豆
乳を製造時、再加熱あるいは後処理をすることを特徴と
する豆腐または飲料用豆乳の製造方法。2. The concentrated soybean milk according to claim 1, which is cooled to enable long-term storage, and is reheated or post-treated during production of tofu or soybean milk for beverages. A method for producing tofu or soymilk for beverages.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5058432A JPH06261706A (en) | 1993-03-18 | 1993-03-18 | Preparation of bean curd and soya milk drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5058432A JPH06261706A (en) | 1993-03-18 | 1993-03-18 | Preparation of bean curd and soya milk drink |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH06261706A true JPH06261706A (en) | 1994-09-20 |
Family
ID=13084231
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5058432A Pending JPH06261706A (en) | 1993-03-18 | 1993-03-18 | Preparation of bean curd and soya milk drink |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH06261706A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1995026144A1 (en) * | 1994-03-28 | 1995-10-05 | Societe Des Produits Nestle S.A. | Method for preparing a finely divided soya bean product |
| 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 |
| CN101385613A (en) * | 2008-10-18 | 2009-03-18 | 侴乔力 | Heating power direct drinking machine/water boiling machine |
| CN101390709A (en) * | 2008-10-18 | 2009-03-25 | 侴乔力 | Heating power direct drinking machine/water boiling machine/water heater |
| JP2017029118A (en) * | 2015-08-06 | 2017-02-09 | 太子食品工業株式会社 | Method for producing soybean-processed product, system for producing soybean-processed product, and soybean-processed product |
-
1993
- 1993-03-18 JP JP5058432A patent/JPH06261706A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1995026144A1 (en) * | 1994-03-28 | 1995-10-05 | Societe Des Produits Nestle S.A. | Method for preparing a finely divided soya bean product |
| US5807602A (en) * | 1994-03-28 | 1998-09-15 | Nestec S.A. | Method for preparing a finely divided soya bean product |
| 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 |
| US6131504A (en) * | 1997-12-22 | 2000-10-17 | Yuugengaisya Yahimeshouji | Boiling pot |
| US6235337B1 (en) | 1997-12-22 | 2001-05-22 | Yuugengaisya Yahimeshouji | Soybean milk, soybean milk pack and process for producing the same and process for manufacturing tofu by using the same |
| CN101385613A (en) * | 2008-10-18 | 2009-03-18 | 侴乔力 | Heating power direct drinking machine/water boiling machine |
| CN101390709A (en) * | 2008-10-18 | 2009-03-25 | 侴乔力 | Heating power direct drinking machine/water boiling machine/water heater |
| JP2017029118A (en) * | 2015-08-06 | 2017-02-09 | 太子食品工業株式会社 | Method for producing soybean-processed product, system for producing soybean-processed product, and soybean-processed product |
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