JP3818757B2

JP3818757B2 - Tofu using germinated soybean and its production method

Info

Publication number: JP3818757B2
Application number: JP30507097A
Authority: JP
Inventors: 清一藤山; 幸人山中; 孝雄谷田; 正克朝倉; 倫夫吉田; 純夫小栗
Original assignee: Mizkan Group Corp
Current assignee: Mizkan Group Corp
Priority date: 1997-10-21
Filing date: 1997-10-21
Publication date: 2006-09-06
Anticipated expiration: 2017-10-21
Also published as: JPH11123060A

Description

【０００１】
【発明の属する技術分野】
本発明は、発芽処理大豆を使用した豆腐とその製造法に関し、詳しくは特定の条件下に発芽処理を行って得た発芽処理大豆を用いた豆腐とその製造法に関する。
【０００２】
【従来の技術】
大豆は、タンパク質等の栄養分に富むことから、古来より大豆を利用した食品は非常に多く、その代表的なものとして納豆、豆腐、豆乳、煮豆などの大豆加工品がある。
大豆加工品の製造において、大豆に含まれる栄養分を活用するため、これまでに様々な加工法が提案されている。例えば、発芽させた大豆を原料として用いる方法があり、納豆を製造するにあたり、水に浸漬した大豆を数日間に及ぶ発芽処理を行ったものを原料として用いる方法（特開平４−１５８７５８号公報）、大豆を発芽させてから２４時間以内のものを用いることによってフィチン酸含量を著減させた加工食品を得る方法（特開平８−３８０８０号公報）などがある。
しかしながら、従来の方法により得られる大豆加工品は、呈味性などの改善が未だ十分でなく、満足し得るものではなかった。
【０００３】
【発明が解決しようとする課題】
本発明の目的は、グルタミン酸などのアミノ酸含量やショ糖等の糖含量を増やして呈味性を著しく改善させ、併せて栄養価値を改善させた豆腐を提供することである。
【０００４】
【課題を解決するための手段】
請求項１に係る本発明は、水に浸漬した大豆を水切り後、発芽処理を６〜１４時間行って得た発芽処理大豆を原料として用いたことを特徴とする豆腐である。
請求項２に係る本発明は、水に１５〜２５℃で３〜１０時間浸漬した大豆を水切り後、発芽処理を６〜１４時間行って得た発芽処理大豆を原料として用いたことを特徴とする豆腐である。
請求項３に係る本発明は、水に浸漬した大豆を水切り後、発芽処理を６〜１４時間行い、得られた発芽処理大豆に加水しながら磨砕して生呉を得、該生呉を加熱した後、固−液分離して得た豆乳に凝固剤を添加し、次いで成形することを特徴とする豆腐の製造法である。
請求項４に係る本発明は、水に１５〜２５℃で３〜１０時間浸漬した大豆を水切り後、発芽処理を６〜１４時間行い、得られた発芽処理大豆に加水しながら磨砕して生呉を得、該生呉を加熱した後、固−液分離して得た豆乳に凝固剤を添加し、次いで成形することを特徴とする豆腐の製造法である。
【０００５】
【発明の実施の形態】
本発明において、発芽処理大豆とは、水切りした大豆を温度、湿度を保ちながら発芽反応を進行させた大豆を意味し、実際に発芽しているか否かを問わない。具体的には、水切りした大豆を発芽床に移し間欠的に散水したり、湿らせた布で包んだりして発芽反応を進行させる。一般に、大豆の発芽処理は２０〜３５℃で行われており、２４〜３６時間経過してから発芽が認められる。したがって、本発明に用いる発芽処理大豆は、多くの場合、肉眼的観察では未だ発芽していないものである。なお、本発明に用いる発芽装置としては、一般的に用いられている発芽床を使用することができるが、これに限定されるものではない。
【０００６】
具体的な発芽処理の方法としては、原料となる大豆を洗浄後、２〜４倍の水に１５〜２５℃で３〜１０時間浸漬する。浸漬後、水を切った該浸漬大豆を室温〜５０℃、好ましくは２０〜３０℃に調節した発芽床に移す。その後、発芽床において１〜６時間毎、好ましくは１〜２時間毎に５〜３０分間、好ましくは１０〜２０分間間欠的に散水しながら、６〜１４時間発芽反応を進行させる。
また、少量の大豆を用いる場合としては、浸漬大豆をペーパータオル等を敷いた蓋付きの浅箱容器に大豆を適当な厚さになるように入れ、その上に再度湿ったペーパータオル等を被せ蓋をした後、所定の温度及び時間を設定する方法によっても発芽処理を実施することができる。
【０００７】
請求項１に係る本発明は、水に浸漬した大豆を水切り後、発芽処理を６〜１４時間行って得た発芽処理大豆を原料として用いたことを特徴とする豆腐である。
【０００８】
発芽処理大豆を用いた豆腐の製造法の１例を以下に示す。はじめに、原料となる大豆を約３倍量の水に２０℃で３〜１０時間浸漬する。その後、室温を２５〜３０℃に調節した発芽床に移し、１〜３時間毎に１５〜２０分間間欠的に散水を行い、６〜１４時間発芽反応を進行させる。得られた発芽処理大豆を用いて常法に従い豆腐を製造する。すなわち、該発芽処理大豆に５〜７倍量の水を加水しながら磨砕して生呉を製造する。次いで、蒸煮したのち、固−液分離を行い豆乳とおからに分ける。得られた豆乳を必要に応じて冷却してから、塩化マグネシウムなどの凝固剤を加えた後、成形することにより豆腐を製造する。
【０００９】
本発明のように、上記した発芽処理を行った大豆を用いて豆腐を製造した場合、グルタミン酸やショ等の旨味成分が増加することにより、水に浸漬しただけの大豆を用いた場合よりも呈味性が著しく改善されたものとなる。
即ち、該発芽処理大豆を用いて豆腐を製造した場合、従来法によって製造された豆腐よりも甘味や旨味が増し、品質の向上したものが得られる。
【００１０】
【実施例】
以下に、本発明を実施例によって詳しく説明するが、本発明はこれらに限定されるものではない。
【００１１】
実施例１
原料大豆１．０ｋｇを洗浄後、４倍量の水に２０℃で１０時間浸漬した。浸漬後、該浸漬大豆を軽く水切りし、蓋付きの浅箱容器（１００×３０×６ｃｍ）にペーパータオルを敷いたものに該浸漬大豆を約２０〜２５ｍｍの厚さとなるように入れた。その上に再度水で湿らせたペーパータオルを被せた後、蓋をして２５℃で４〜２０時間の所定時間保持し、発芽処理を行った。
次に、該発芽処理大豆を用いて豆腐を製造した。豆腐の製造方法は、まず発芽処理大豆に５．０Ｌの水を加水しながら、常法にしたがって磨砕し、生呉を作製した。該生呉に、消泡剤（商品名：クレトンパワー、花王社製）５ｇを溶解させて緩やかに攪拌しながら加熱し、９０℃に達してから３分間保持した。続いて、この熱呉をナイロン沙を用いて、おからと豆乳に分離した。得られた豆乳を１５０ミクロンメーターの篩で漉した後、キュービテナーに入れ８℃にまで急冷却した。
また、対照として原料大豆１．０ｋｇを洗浄後、４倍量の水に２０℃、１６時間で浸漬したこと以外は、上記と同様に行い豆乳を製造した。
【００１２】
次に、この冷却豆乳に、凝固剤として塩化マグネシウムを豆乳の０．３５％になるように添加した後、容器に充填してシールし、これを９０℃で４０分間加熱して充填豆腐を製造した。
このようにして得た豆乳についてはその濃度、粘度、グルタミン酸及びショ糖含量を、充填豆腐については官能検査及びレオロメーター SD-305(サン科学社製）にて圧縮力測定を行った。豆乳の濃度、粘度、グルタミン酸含量、ショ糖含量及び官能評価については以下の方法で実施した。
【００１３】
豆乳の濃度は豆乳濃度計ＳＭ−２０（アタゴ社製）を用いて測定した。また、粘度はＢ型粘度計（東京計器社製）のＮｏ．１ローターを用い、測定時間２０秒、回転数３０ｒｐｍの条件で実施例１と同様に測定した。
グルタミン酸含量の測定は次のように行った。まず、豆乳４ｇを１００ｍｌ容のメスフラスコに精秤し、０．２Ｎ塩酸で定容する。次いで、これをよく攪拌した後、一夜冷蔵庫内で保管し、アミノ酸を抽出した。抽出液を濾紙（Ｎｏ．２）で濾過し、濾液２０ｍｌを採取し、これに３％スルホサリチル酸２０ｍｌを加え、１５分間攪拌した。その後、濾紙（Ｎｏ．５）にて濾過し、濾液３０ｍｌに水酸化リチウムを少量づつ溶解しながら添加し、ｐＨ２．２に調整した。続いて、メンブランフィルター（０．４５ミクロン）にて再濾過し、濾液をグルタミン酸分析試料とする。アミノ酸分析器JLC-300(日本電子社製）を用い、この試料中のグルタミン酸を分析した。
【００１４】
また、ショ糖含量の測定は以下の方法で行った。豆乳１ｇを５０ｍｌ容のメスフラスコに精秤し、これに５０％（ｖ／ｖ）エタノールを約３０ｍｌ加えたのち、３分間超音波抽出を行った。次いで、前記エタノールにて液量を５０ｍｌに定容し、濾紙（Ｎｏ．２）にて濾過し、濾液２０ｍｌを採取し、ロータリーエバポレーターにて蒸発乾固させた。これをアセトニトリル−水（１：１、ｖ／ｖ）２ｍｌに溶解し、高速液体クロマトグラフィー（ＨＰＬＣ）の試料とした。ＨＰＬＣの条件は以下の通りである。
機種：日立Ｌ６０００
検出器：GL Sciences 504R
カラム：Shodex Asahipak NH2P-50 4E 4.6mm×250mm
カラム温度：３０℃
移動相：アセトニトリル−水（７５：２５ｖ／ｖ）
流量：１．０ｍｌ／ｍｉｎ
注入量：２０μｌ
【００１５】
また、圧縮力の測定は、豆腐を直径３０ｍｍ、厚さ１５ｍｍの円柱状に切り出し測定台に乗せ、次の条件で測定した。
アダプター：直径４０ｍｍ、高さ２０ｍｍの円柱状アダプターを使用
テーブルスピード：１ｍｍ／秒で圧縮
なお、圧縮力については弾力性の指標と考えられており、この数値が高い程弾力性が強いことを示している。さらに、該数値に３０ｇ以上の差がある場合は、一部のパネラーはその食感の差を認識することができ、５０ｇ以上の差がある場合は、全員がその差を認識することができるとされている。
さらに、官能検査は２５名の官能検査員により５点法で行った。評価は香り、弾力性、ざらつき、総合の４項目について対照と比較することにより行い、評価点が５点を良い、４点をやや良い、３点を同じ、２点をやや悪い、１点を悪いと評価した。また、甘味、旨味及び渋味の３項目については対照と比べて行い、５点を強い、４点をやや強い、３点を同じ、２点をやや弱い、１点を弱いとして評価した。結果を第１表に示す。
【００１６】
【表１】
第１表

（）内は指数
総合評価の表記方法：○ 対照より明らかに優れている
△ 対照と同等である
× 対照より劣る
【００１７】
この結果、豆乳については大豆の発芽処理時間が長くなる程、粘度やグルタミン酸含量及びショ糖含量が増す傾向にあった。しかし、発芽処理時間２０時間の試験区５では、弾力性が低下し、コシがなくなった。また、ざらつき感が強く感じられる様になり、豆腐の官能評価が低下した。発芽処理を６〜１４時間行った試験区２〜４において、対照の豆腐よりも総合的に高い評価が得られた。
【００１８】
実施例２
原料となる大豆６０ｋｇを洗浄し、３倍量の水に１５℃で６時間浸漬した。浸漬後、水を切り、室内温度を３０℃に調節した発芽床に移した。続いて、発芽床で２時間毎に１５分間間欠的に散水を行い、９時間発芽反応を進行させた。
発芽処理大豆に原料大豆に対して５倍量の水を加えながら磨砕し、生呉を調製した。続いて、該生呉を９６℃で３分間蒸煮したのち、絞り機により豆乳とおからに分離した。
この豆乳を８５℃になるまで冷却し、硫酸カルシウムを０．３％となるように添加し混合した後、そのまま２０分間静置して絹ごし豆腐を製造した。なお、発芽処理をしない浸漬大豆（水に１５℃、１６時間浸漬）を用いて同様に絹ごし豆腐を製造し、これを対照として用いた。
このようにして得た２種の豆腐について、官能検査員２５名による官能検査を実施し、その結果をクレイマーの順位検定法によって評価した。また、豆乳について、濃度、粘度、グルタミン酸含量及びショ糖含量を実施例１と同様に測定した。豆乳の成分分析の結果を第２表に示す。
【００１９】
【表２】
第２表

（）内は指数
【００２０】
豆乳の成分分析の結果、発芽処理大豆を使用した本発明の豆乳は対照に比べてグルタミン酸含量及びショ糖含量が増していた。また、豆腐の官能検査の結果、官能検査員２５名中１８名が、発芽処理した大豆を用いたものを好ましいと判定した。これをクレイマーの順位検定法で検定したところ、５％の危険率で有意差があった。
【００２１】
上記の絹ごし豆腐を網に広げて一夜冷蔵庫内で水切りした後、油で揚げて絹生揚げを製造した。一方、発芽処理を行っていない大豆から調製した絹ごし豆腐を用いて同様にして絹生揚げを作り、対照とした。
この２種類の絹生揚げについて、官能検査を行ったところ、官能検査員２０名中１５名が発芽処理した大豆を用いたものを好ましいと判定した。これをクレイマーの順位検定法で検定したところ、５％の危険率で有意差があった。
【００２２】
実施例３
２５℃で３時間毎に２０分間間欠的に散水しながら、合計１２時間の発芽処理を行った。また、生呉を調製する際の加水量を原料大豆に対して６倍量としたこと以外は実施例４と同様にして豆乳を製造した。該豆乳を７８℃になるまで冷却し、にがりを０．４５％となるように添加、混合し２０分間静置後、布を敷いた木綿豆腐用の型枠に上記豆腐をくずしながら入れ、平らにならした。この上に布を被せ圧縮機で圧搾し、木綿豆腐を製造した。なお、発芽処理をしない浸漬大豆（水に１５℃、１６時間浸漬）を用いて同様に木綿豆腐を製造し、これを対照として用いた。次に、該豆腐について官能検査員３０名による官能検査を行うと共に、豆乳の成分分析を実施例１と同様の方法で行った。豆乳の成分分析の結果を第３表に示す。
官能検査の結果、官能検査員３０名中２１名が発芽処理大豆で製造した豆腐を好ましいと評価した。これをクレイマーの順位検定法で検定したところ、５％の危険率で有意差があった。また、豆乳の成分分析の結果、グルタミン酸及びショ糖が増加していたことから、大豆を発芽処理したことによって甘味と旨味成分が増し、それを用いた豆腐は品質が向上し、より好ましいものとなったことが分かる。
【００２３】
【表３】
第３表

（）内は指数
【００２４】
【発明の効果】
本発明によれば、特定条件の発芽処理を行った大豆を原料として豆腐を製造することにより、呈味性の著しく改善された豆腐を製造することができる。さらに、該処理により大豆自体の柔らかさが増すことにより、加熱処理をマイルドな条件で実施することができ、着色の少ない製品が得られる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to tofu using germinated soybeans and a method for producing the same, and more particularly to tofu using germinated soybeans obtained by performing germination under specific conditions and a method for producing the tofu .
[0002]
[Prior art]
Since soybeans are rich in nutrients such as proteins, so many foods using soybeans have been used since ancient times, and representative products include processed soybean products such as natto, tofu, soy milk, and boiled beans.
Various processing methods have been proposed so far in order to utilize nutrients contained in soybeans in the manufacture of processed soybean products. For example, there is a method of using germinated soybean as a raw material, and in producing natto, a method of using a soybean soaked in water that has undergone germination treatment for several days as a raw material (Japanese Patent Laid-Open No. 4-158758) There is a method of obtaining a processed food having a significantly reduced phytic acid content by using soybeans that have been germinated within 24 hours (JP-A-8-38080).
However, the processed soybean product obtained by the conventional method has not been satisfactory because improvement in taste and the like is still insufficient.
[0003]
[Problems to be solved by the invention]
An object of the present invention is to provide a tofu that has a significantly improved taste by increasing the content of amino acids such as glutamic acid and the content of sugars such as sucrose, and also improved nutritional value.
[0004]
[Means for Solving the Problems]
The present invention according to claim 1, after draining the soybeans were immersed in water, a tofu characterized by using the germinated soybeans obtained by performing germination 6-14 hours as a raw material.
The present invention according to claim 2 is characterized in that germinated soybeans obtained by performing germination treatment for 6 to 14 hours after draining soybeans soaked in water at 15 to 25 ° C. for 3 to 10 hours are used as raw materials. Tofu .
The present invention according to claim 3, after draining soybeans soaked in water, germination treatment is carried out for 6 to 14 hours, and the resulting germination treatment soybeans are ground and ground to obtain raw kure, A method for producing tofu characterized by adding a coagulant to soy milk obtained by solid-liquid separation after heating and then shaping.
The present invention according to claim 4, after draining soybeans soaked in water at 15 to 25 ° C. for 3 to 10 hours, germination treatment is performed for 6 to 14 hours, and the resulting germination treatment soybeans are ground while adding water. It is a method for producing tofu characterized in that after the raw kure is obtained and heated, the coagulant is added to the soy milk obtained by solid-liquid separation and then molded.
[0005]
DETAILED DESCRIPTION OF THE INVENTION
In the present invention, germinated soybeans mean soybeans that have undergone a germination reaction while maintaining the temperature and humidity of the drained soybeans, regardless of whether they are actually germinating. Specifically, drained soybeans are transferred to a germination bed and sprayed intermittently or wrapped with a damp cloth to advance the germination reaction. Generally, germination of soybean is performed at 20 to 35 ° C., and germination is observed after 24 to 36 hours. Therefore, the germinated soybeans used in the present invention are often not yet germinated by visual observation. In addition, as a germination apparatus used for this invention, although the germination bed generally used can be used, it is not limited to this.
[0006]
As a specific germination treatment method, soybeans as a raw material are washed and then immersed in 2 to 4 times as much water at 15 to 25 ° C. for 3 to 10 hours . After soaking, the soaked soybeans from which water has been removed are transferred to a germination bed adjusted to room temperature to 50 ° C, preferably 20 to 30 ° C. Thereafter, the germination reaction is allowed to proceed for 6 to 14 hours in the germination bed every 1 to 6 hours, preferably every 1 to 2 hours, and intermittently watering for 5 to 30 minutes, preferably 10 to 20 minutes .
Also, when using a small amount of soybeans, place the soy beans in a shallow container with a lid covered with paper towels, etc. so that the soybeans have an appropriate thickness, and then cover them again with a damp paper towel. After that, the germination treatment can also be performed by a method of setting a predetermined temperature and time.
[0007]
The present invention according to claim 1 is tofu characterized by using, as a raw material, germinated soybeans obtained by draining soybeans soaked in water and then performing germination treatment for 6 to 14 hours.
[0008]
An example of a method for producing tofu using germinated soybeans is shown below. First, soybean as a raw material is immersed in about three times the amount of water at 20 ° C. for 3 to 10 hours. Then, it moves to the germination bed which adjusted room temperature to 25-30 degreeC, waters intermittently for 15-20 minutes every 1-3 hours, and advances germination reaction for 6-14 hours. Tofu is produced according to a conventional method using the germinated soybeans obtained. That is, the raw soybeans are produced by grinding the germinated soybeans while adding 5 to 7 times the amount of water. Next, after steaming, solid-liquid separation is performed to separate the soymilk and okara. After cooling the obtained soy milk as necessary, a coagulant such as magnesium chloride is added, and then tofu is produced by molding.
[0009]
As in the present invention, when tofu is produced using soybeans that have undergone germination as described above, umami components such as glutamic acid and sho are increased, resulting in an increase in the production of soybeans than in the case of using soybeans that are just immersed in water. The taste is significantly improved.
That is, when tofu is produced using the germinated soybeans, sweetness and umami are increased and quality is improved as compared with tofu produced by the conventional method .
[0010]
【Example】
Hereinafter, the present invention will be described in detail with reference to examples, but the present invention is not limited thereto.
[0011]
Example 1
After washing 1.0 kg of raw soybean, it was immersed in 4 times the amount of water at 20 ° C. for 10 hours. After soaking, the soaked soybeans were lightly drained, and the soaked soybeans were put into a shallow box container (100 × 30 × 6 cm) with a paper towel so as to have a thickness of about 20 to 25 mm. A paper towel moistened with water again was put on it, then the lid was put on and kept at 25 ° C. for 4 to 20 hours for a germination treatment.
Next, tofu was produced using the germinated soybeans. The method for producing tofu was crushed according to a conventional method while adding 5.0 L of water to germinated soybeans to produce raw koji. 5 g of an antifoaming agent (trade name: Creton Power, manufactured by Kao Corporation) was dissolved in the raw koji and heated with gentle stirring. After reaching 90 ° C., the mixture was held for 3 minutes. Subsequently, this heat was separated into okara and soy milk using nylon sha. The obtained soymilk was sifted with a sieve of 150 μm, and then placed in a cubicen and rapidly cooled to 8 ° C.
Further, as a control, soy milk was produced in the same manner as above except that 1.0 kg of raw soybean was washed and immersed in 4 times the amount of water at 20 ° C. for 16 hours.
[0012]
Next, after adding magnesium chloride as a coagulant to this cooled soymilk to 0.35% of the soymilk, the container is filled and sealed, and this is heated at 90 ° C. for 40 minutes to produce filled tofu. did.
The soy milk thus obtained was measured for its concentration, viscosity, glutamic acid and sucrose content, and for the filled tofu, a sensory test and a rheometer SD-305 (manufactured by Sun Kagaku Co., Ltd.) were used for compressive force measurement. The concentration, viscosity, glutamic acid content, sucrose content and sensory evaluation of soy milk were carried out by the following methods.
[0013]
The concentration of soymilk was measured using a soymilk concentration meter SM-20 (manufactured by Atago Co., Ltd.). The viscosity is No. B-type viscometer (manufactured by Tokyo Keiki Co., Ltd.). Measurement was carried out in the same manner as in Example 1 using a single rotor under the conditions of a measurement time of 20 seconds and a rotation speed of 30 rpm.
The glutamic acid content was measured as follows. First, 4 g of soy milk is precisely weighed into a 100 ml volumetric flask and fixed with 0.2N hydrochloric acid. Subsequently, after stirring this well, it was stored in a refrigerator overnight to extract amino acids. The extract was filtered through filter paper (No. 2), 20 ml of the filtrate was collected, 20 ml of 3% sulfosalicylic acid was added thereto, and the mixture was stirred for 15 minutes. Thereafter, the mixture was filtered through a filter paper (No. 5), and lithium hydroxide was added in small portions to 30 ml of the filtrate to adjust the pH to 2.2. Subsequently, it is filtered again with a membrane filter (0.45 micron), and the filtrate is used as a glutamic acid analysis sample. Glutamic acid in this sample was analyzed using an amino acid analyzer JLC-300 (manufactured by JEOL Ltd.).
[0014]
The sucrose content was measured by the following method. 1 g of soy milk was precisely weighed into a 50 ml volumetric flask, about 30 ml of 50% (v / v) ethanol was added thereto, and then ultrasonic extraction was performed for 3 minutes. Next, the volume of the solution was adjusted to 50 ml with ethanol, filtered through a filter paper (No. 2), 20 ml of the filtrate was collected, and evaporated to dryness on a rotary evaporator. This was dissolved in 2 ml of acetonitrile-water (1: 1, v / v) and used as a sample for high performance liquid chromatography (HPLC). The conditions of HPLC are as follows.
Model: Hitachi L6000
Detector: GL Sciences 504R
Column: Shodex Asahipak NH2P-50 4E 4.6mm x 250mm
Column temperature: 30 ° C
Mobile phase: acetonitrile-water (75:25 v / v)
Flow rate: 1.0 ml / min
Injection volume: 20 μl
[0015]
The compressive force was measured by cutting tofu into a cylindrical shape with a diameter of 30 mm and a thickness of 15 mm and placing it on a measurement table, under the following conditions.
Adapter: Uses a cylindrical adapter with a diameter of 40 mm and a height of 20 mm. Table speed: Compressed at 1 mm / sec. Note that the compression force is considered an index of elasticity. The higher this value, the stronger the elasticity. ing. Furthermore, when there is a difference of 30 g or more in the numerical value, some panelists can recognize the difference in texture, and when there is a difference of 50 g or more, all of them can recognize the difference. It is said that.
Further, the sensory test was conducted by 25 sensory inspectors by a 5-point method. The evaluation is performed by comparing the four items of fragrance, elasticity, roughness, and overall with the control. The evaluation score is 5 points, 4 points are slightly better, 3 points are the same, 2 points are slightly worse, 1 point Rated bad. In addition, three items of sweetness, umami and astringency were compared with the control, and 5 points were strong, 4 points were slightly strong, 3 points were the same, 2 points were slightly weak, and 1 point was weak. The results are shown in Table 1 .
[0016]
[Table 1]
Table 1

Numbers in parentheses are indices Overall evaluation notation: ○ Clearly superior to controls
△ Same as control
× Inferior to control [0017]
As a result, the soymilk tended to increase the viscosity, glutamic acid content and sucrose content as the germination time of soybean increased. However, in the test section 5 with a germination treatment time of 20 hours, the elasticity was lowered and the stiffness was lost. Moreover, the feeling of roughness became strong and the sensory evaluation of tofu decreased. In test sections 2 to 4 where the germination treatment was performed for 6 to 14 hours, an overall evaluation higher than that of the control tofu was obtained.
[0018]
Example 2
60 kg of soybean as a raw material was washed and immersed in 3 times the amount of water at 15 ° C. for 6 hours. After immersion, the water was drained and the room temperature was transferred to a germination bed adjusted to 30 ° C. Subsequently, watering was intermittently carried out for 15 minutes every 2 hours on the germination bed to advance the germination reaction for 9 hours.
The sprout-treated soybeans were ground while adding 5 times the amount of water to the raw soybeans to prepare raw kure. Subsequently, the raw koji was steamed at 96 ° C. for 3 minutes, and then separated into soy milk and okara using a squeezer.
This soy milk was cooled to 85 ° C., calcium sulfate was added to 0.3% and mixed, and then allowed to stand for 20 minutes to produce silk tofu. In addition, the silked tofu was similarly manufactured using the immersion soybean (15 degreeC, 16 hours immersion in water) which does not germinate, and this was used as a control.
The two kinds of tofu thus obtained were subjected to a sensory test by 25 sensory inspectors, and the results were evaluated by Kramer's rank test method. Further, the concentration, viscosity, glutamic acid content and sucrose content of soymilk were measured in the same manner as in Example 1 . The results of component analysis of soy milk are shown in Table 2.
[0019]
[Table 2]
Table 2

Figures in parentheses are indices [0020]
As a result of the component analysis of the soy milk, the soy milk of the present invention using the germinated soybeans had a higher glutamic acid content and sucrose content than the control. Moreover, as a result of the sensory test for tofu, 18 out of 25 sensory inspectors determined that the use of germinated soybeans was preferable. When this was tested by Kramer's rank test, there was a significant difference with a 5% risk rate.
[0021]
The silk tofu was spread on a net, drained in a refrigerator overnight, and then fried in oil to produce raw silk. On the other hand, silk fried tofu prepared from soybeans not subjected to germination treatment was similarly prepared and used as a control.
When these 2 types of fresh silk fried were subjected to a sensory test, it was determined that 15 out of 20 sensory inspectors used soybeans germinated. When this was tested by Kramer's rank test, there was a significant difference with a 5% risk rate.
[0022]
Example 3
Germination treatment was performed for a total of 12 hours while watering intermittently for 20 minutes every 3 hours at 25 ° C. Further, soy milk was produced in the same manner as in Example 4 except that the amount of water added when preparing raw kure was 6 times that of the raw material soybean. The soy milk is cooled to 78 ° C., bittern is added to 0.45%, mixed and allowed to stand for 20 minutes. Then, the tofu is placed in a formwork for cotton tofu with a cloth and broken down. I fell in love. This was covered with a cloth and pressed with a compressor to produce cotton tofu. In addition, the cotton tofu was similarly manufactured using the immersion soybean (15 degreeC, 16 hours immersion in water) which does not germinate, and this was used as a control. Next, the tofu was subjected to a sensory test by 30 sensory inspectors, and component analysis of the soy milk was performed in the same manner as in Example 1 . The results of soymilk component analysis are shown in Table 3 .
As a result of the sensory test, 21 out of 30 sensory inspectors evaluated that the tofu produced with germinated soybeans was preferable. When this was tested by Kramer's rank test, there was a significant difference with a 5% risk rate. In addition, as a result of the component analysis of soy milk, glutamic acid and sucrose were increased, so that the sweetness and umami components were increased by germination of soybean, and the tofu using it was improved in quality and more preferable. You can see that
[0023]
[Table 3]
Table 3

Figures in parentheses are indices. [0024]
【The invention's effect】
According to the present invention, by producing tofu soybean subjected to germination treatment of a particular condition as a raw material, it is possible to produce significantly improved tofu tasty. Further, the softness of soybean itself is increased by the treatment, whereby the heat treatment can be performed under mild conditions, and a product with less coloring is obtained.

Claims

Tofu characterized by using as a raw material germinated soybeans obtained by draining soybeans soaked in water, followed by germination treatment for 6 to 14 hours.

Tofu characterized by using as a raw material germinated soybeans obtained by draining soybeans soaked in water at 15 to 25 ° C. for 3 to 10 hours, followed by germination treatment for 6 to 14 hours .

After soaking the soybeans soaked in water, germination treatment is performed for 6 to 14 hours, and the resulting germination-treated soybeans are ground and ground to obtain raw koji. After heating the raw koji, solid-liquid separation is performed. A method for producing tofu, comprising adding a coagulant to the soymilk obtained, and then shaping.

After draining the soybeans soaked in water at 15 to 25 ° C. for 3 to 10 hours, the germination treatment is performed for 6 to 14 hours. A method for producing tofu characterized by adding a coagulant to soymilk obtained by solid-liquid separation after heating and then molding.