METHOD FOR PRODUCING STOCK LIQUID OF HEALTH FOOD AS BY-PRODUCT OF PROCESS FOR PREPARATION OF SOYBEAN FOOD SUCH AS NATTO (FERMENTED BEAN), TOFU (BEAN CURD), ETC.

摘要

PURPOSE:To prevent environmental pollution caused by the juice discharged from the boiling process of soybeans, to recover the useful component in the juice at a low cost, and to prevent the loss of resources, by concentrating the juice, and using the concentrates as the stock liquid of a health food, animal feed, etc. CONSTITUTION:Soybean is boiled in the boiling kettle 1, and the discharged juice is sent together with the discharged steam to the vapor-liquid separator 2 to separate the discharged steam and is stored in the tank 3. The juice is transferred to the first shell and tube evaporator 4a to effect the primary concentration by the heat evaporation, and then introduced into the second shell and tube evaporator 4b, in which the juice is heated by the steam evaporated from the juice in the first evaporator, and subjected to the secondary concentration under reduced pressure. The product is further concentrated with the thin-film drier 5 and the plate condenser 6, and stored in the tank 7.