JP4483153B2 - Tofu production method - Google Patents

Description

【００３０】
即ち、７５−９９℃への昇温時間が速すぎると、豆腐としての固さが弱すぎ、また豆腐の歯切れが悪いが、昇温後９９℃で保持して固さの若干の増加はあっても、歯切れは却って低下した。逆に、７５−９９℃への昇温時間が遅すぎると、豆腐としての固さは生じるが、脆くなって歯切れが悪くなった。
【００３１】
実施例２
実施例１のＲｕｎ Ｎｏ４と同様の速さで９１℃まで昇温した（７５−９１℃への昇温を３．３分）が、９１℃から９９℃へは数秒以内で急速に昇温し、９９℃で２分保持する他は実施例１の一般的条件と同様にして豆腐を製造した（ＲＵＮＮｏ．７）。
【００３２】
実施例１のＲｕｎ Ｎｏ４と同様の速さで９１℃まで昇温したが、９１℃から１０５℃へは数秒以内で急速に昇温する他は実施例１の一般的条件と同様にして豆腐を製造した（ＲＵＮ Ｎｏ．８）。
【００３３】
実施例１のＲｕｎ Ｎｏ３及び４の中間の速さで１０５℃へ昇温（７５−１０５℃への昇温を５分）する他は実施例１の一般的条件と同様にして豆腐を製造した（ＲＵＮ Ｎｏ．９）。
【００３４】
７５℃から１０５℃へ昇温を数秒で昇温し同温度で５分間保持する他は実施例１の一般的条件と同様にして豆腐を製造した（ＲＵＮ Ｎｏ．１０）。
【００３５】
(表２)

【００３６】
比較例
オカラと分離した豆乳を間接加熱装置を用いて常温から７０℃まで１０分かけて昇温し、同温度で５分乃至１５分間保持した後、８０℃に急速に昇温して凝固剤を添加する他は実施例１と同様に豆腐を製造しようとしたが、いずれの保持時間でも豆腐のゲルは生じなかった。
【００３７】
実施例３
（７５℃から９９℃への温度帯の昇温時間が５分であり）豆乳に対して３％に相当する澱粉を凝固剤添加直前に加える他は実施例１と同様にして豆腐を調製し、冷凍した。ただし澱粉を昇温前に添加すると、豆乳粘度が上昇し凝固剤の分散性が悪く、良好な豆腐が得られなかった。
【００３８】
実施例４
加熱昇温した豆乳を間接冷却機を用いて５℃まで冷却し、１夜放置後、速やかに８０℃に昇温し、凝固剤を加える他は実施例１と同様に豆腐を製造した。このものは、良好な固さ及び歯切れを有していた。また得られた豆腐を若干の脱水を行ない、油中加熱を行ない、厚揚げを得た。このものは、良好な固さ及び歯切れを有していた。
【００３９】
【産業上の利用可能性】
本発明により、風味のみでなく、豆腐としての固さと、歯切れに優れた豆腐類の製造法及びその豆腐類を提供することが出来た。
これにより、従来から炊き方の条件が重要と言われながら経験に頼っていた不安定な豆腐類で、安定した固さや歯切れが得られる様になり豆腐類の製造業や消費者に貢献出来る様になった。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing tofu having excellent hardness and crispness as tofu by controlling the heating conditions of specific soy milk in the tofu production stage.
[0002]
[Prior art]
Tofu is a traditional food widely used in Japan and the like. Typically, whole soybeans are soaked in water to swell the soybeans, and if necessary, the water that cannot be absorbed by the soybeans is removed. After heating, it is separated into soy milk (usually around 9% by weight of solid content) and okara, and a coagulant is added to the obtained soy milk to obtain tofu.
[0003]
As mentioned above, soy milk separated from okara after heating in the state of Kure is commonly referred to as “boiled and squeezed” soy milk. On the other hand, if it is not heated to separate protein before it is divided into okara and soy milk, it is obtained. The soy milk that is produced is called so-called “raw squeezed” soy milk.
[0004]
In addition, “raw squeezed” soymilk has less extraction of bitter components such as glycosides in soymilk than “simmered squeezed” soymilk, and is generally characterized by its ability to obtain a light tofu. It is difficult to obtain both a good hardness and a good crispness compared to tofu by boiled drawing method when the rate is low and only a small part is manufactured (Japanese Patent Laid-Open No. 9-248127). there were.
[0005]
There have been many proposals for a method for producing tofu and the like intended to improve the texture and flavor.
In Japanese Patent Application Laid-Open No. Sho 61-274661, after soaking whole soybeans in water and supplying electricity, soy milk is obtained from kure by adding low-temperature water, and then sterilized and cooled at high temperatures, thereby having low elasticity, water retention, and flavor. Describes how to make good tofu.
[0006]
In Japanese Patent Laid-Open No. 63-52853, soy milk obtained by raw squeezing process by extracting 60% or less of moulted and de-embedded soybeans is treated with duolite resin to reduce unpleasant soy components such as bitter and astringent tastes. To produce soy food ingredients.
[0007]
Furthermore, in Japanese Patent Application Laid-Open No. 9-23838, a soy milk composition having a protein concentration of 40 to 50 mg / ml and a 11S globulin content in the total protein of 48 to 76% provides coagulation and elasticity. We are trying tofu, fried tofu, etc. with excellent performance and improved texture.
[0008]
On the other hand, in Japanese Patent Laid-Open No. 6-86648, heat-extracted soy milk obtained by a conventional method or unheated raw squeezed soy milk is sealed in a container, and then coagulated and sterilized at a pressure of 2000 kg / cm 2 or more to provide elasticity. He says he can get tofu.
[0009]
In Japanese Examined Patent Publication No. 39-7971, crude soy milk obtained by crushing raw soybeans soaked in water is heated to about 45 ° C. with a plate heater and kept for 40 to 50 minutes to dissolve and extract the protein. Describes the manufacturing method.
[0010]
However, these prior arts do not disclose that the raw soymilk is heated at a specific rate at a temperature exceeding 75 ° C. at a specific rate and then a coagulant is added to obtain tofu.
[0011]
Moreover, in the above-described conventional method for producing tofu, the actual situation is that, based on experience, it is necessary to sample the obtained tofu and confirm whether it is satisfactory. Therefore, it was necessary to study a method for producing tofu that is stable and in large quantities with good hardness and crispness.
[Problems to be solved by the invention]
This invention makes it a subject to provide the manufacturing method of the tofu which has a good flavor and good hardness as a tofu, and a crispness.
[0012]
[Means for Solving the Problems]
In this invention, the raw squeezed soymilk is heated from 75 ° C. to 91 ° C. over 1.8 minutes to 10 minutes, and the heating time in the temperature range exceeding 100 ° C. is within 91 seconds so that the heating time is within 30 seconds. A method for producing tofu is characterized in that the temperature rise is stopped at 105 ° C. and the soy milk is either cooled or not, and a coagulant is added to the soy milk and coagulated at 55 ° C. or higher.
[0013]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, although this invention is demonstrated in detail, the manufacturing method of tofu can use a well-known method except the place mentioned later.
[0014]
Raw squeezed soymilk can be prepared using known methods, generally soaking soybeans in water or warm water to swell (typically about 57% moisture), grinding and then separating okara. In the present invention, a specific slow temperature increase is thereafter performed.
[0015]
Before separating Okara, the temperature of water used for soaking soybeans, water used for grinding, or Kure itself is usually in a range where the water temperature in the water supply varies in the summer and winter water temperatures, etc. The range of 0 ° C. to 0 ° C. is preferable for the flavor of the product, but may be heated if it is less than 50 ° C. in terms of physical properties.
[0016]
In this invention, the tofu includes so-called tofu, baked tofu, fried tofu (aka fried), etc., including cotton tofu, silken tofu, soft tofu, filled tofu, Okinawa tofu, etc., leaving the state of the tofu dough Means the whole thing.
[0017]
Moreover, the temperature mentioned regarding heating temperature rising is normally the temperature which the lowest temperature part in the middle of the heating of soymilk, and after a heating shows.
[0018]
The solid content weight% is a dry solid content weight% by general loss on drying (4 hours at 105 ° C.).
[0019]
The method for heating the soymilk of the present invention is not particularly limited, but may be direct blowing steam or an indirect heating method.
[0020]
The temperature rise rate of raw squeezed soy milk has little effect at temperatures below 75 ° C, and the rate of temperature rise after reaching a temperature of 75 ° C or higher is important, especially from 75 ° C to 91 ° C. The temperature is raised from 1.8 minutes to 10 minutes. If this temperature rise is too fast, the tofu firmness is too weak. However, if the time after the temperature increase is increased, the hardness can be increased, but the tofu tissue becomes brittle and the crispness is lowered, and it is difficult to achieve a good crispness as a tofu.
[0021]
In addition, if the rate of temperature rise is too slow, brittleness also occurs.
The upper limit of the temperature rise can be a temperature range of 91 to 105 ° C. For example, when the temperature is raised to 99 ° C., which is the boiling point of soy milk, the temperature rise from 75 ° C. to 99 ° C. is increased. It can be performed over 2.7-15 minutes, and the temperature rise to 99 ° C. may be accelerated beyond 91 ° C. When the temperature is increased to a temperature range exceeding 100 ° C, the heating time after exceeding 100 ° C should be kept within 30 seconds. Goodness decreases.
[0022]
When heating at a temperature lower than 75 ° C., for example, 70 ° C. for about 3 to 15 minutes, even if a coagulant is added, a good tofu structure is not formed, and if it is performed at a temperature exceeding 99 ° C. for 3 minutes or more and 15 minutes or less, It becomes crisp, hard and brittle tofu.
[0023]
The soy milk that has been temperature-treated as described above is coagulated at a temperature of 55 ° C. or higher by adding a coagulant. The addition temperature of the coagulant is preferably 85 ° C. or lower, but may be any number of times lower than 55 ° C. A coagulant may be added to soy milk that has been subjected to a temperature increase treatment, and the coagulant may be allowed to act as it is, or the coagulant may be coagulated by adding a coagulant to the soy milk that has been cooled or slightly reduced in temperature, or once A coagulant may be added to soymilk that has been cooled and stored, and coagulated at 55 ° C. or higher.
[0024]
In the production of tofu, various colloid stabilizers or thickeners such as starches and gelling agents may be used. It is preferable from the viewpoint of work. If a thickening substance such as starch or gelling agent is used before the temperature raising treatment, continuous operation becomes difficult or dispersion of the coagulant becomes difficult, and in any case, it becomes difficult to obtain tofu with good physical properties. .
[0025]
【Example】
The effectiveness of the present invention will be described below with examples, but the technical idea of the present invention is not limited by these examples.
[0026]
Example 1
15 kg of 10 ° C. water was added to 5 kg of whole soybeans and immersed for 14 hours. This was separated into soaked whey and soaked soybeans with a 10 mesh sieve.
[0027]
It was made into kure using a grinder (manufactured by Nagasawa Machinery Co., Ltd.) together with 25 kg of ground water. This was divided into soy milk (solid content 9% by weight) and okara using a separator (Tofar Co., Ltd.). The soy milk is heated in an indirect heating device (manufactured by Nisaka Co., Ltd.) over a temperature range of 75 ° C. to 99 ° C. over 2 to 5 minutes (the passing time of the temperature range from 75 ° C. to 91 ° C. is about 3), kept at the same temperature for a certain time after reaching 99 ° C. or not, allowed to cool to 80 ° C., added 0.3 parts of calcium sulfate to 100 parts of soymilk, (100 mm × 30 mm) and tofu was prepared.
[0028]
This was cut into 30 mm squares, and the texture of the obtained tofu was sensory evaluated by five panelists. The evaluation was performed with 5 points as good and 1 point as an unfavorable evaluation scale. Four or more points are considered to have commercial value.
[0029]
(Table 1)

[0030]
That is, if the temperature raising time to 75-99 ° C. is too fast, the tofu is too weak and the tofu is crisp, but after holding the temperature at 99 ° C., there is a slight increase in hardness. Even so, the crispness dropped. On the other hand, when the temperature raising time to 75-99 ° C. was too slow, the tofu was hardened but became brittle and crisp.
[0031]
Example 2
The temperature was raised to 91 ° C. at the same rate as Run No. 4 in Example 1 (the temperature rise from 75 to 91 ° C. was 3.3 minutes), but the temperature rose rapidly from 91 ° C. to 99 ° C. within a few seconds. Tofu was produced in the same manner as in the general conditions of Example 1 except that it was kept at 99 ° C. for 2 minutes (RUN No. 7).
[0032]
The temperature was raised to 91 ° C. at the same speed as Run No. 4 in Example 1, but the tofu was heated in the same manner as in Example 1 except that the temperature was rapidly raised from 91 ° C. to 105 ° C. within a few seconds. Manufactured (RUN No. 8).
[0033]
Tofu was produced in the same manner as in Example 1 except that the temperature was raised to 105 ° C. at an intermediate speed between Run Nos. 3 and 4 of Example 1 (heating to 75-105 ° C. for 5 minutes). (RUN No. 9).
[0034]
Tofu was produced in the same manner as in Example 1 except that the temperature was raised from 75 ° C. to 105 ° C. in several seconds and held at that temperature for 5 minutes (RUN No. 10).
[0035]
(Table 2)

[0036]
Comparative Example Soy milk separated from Okara was heated from room temperature to 70 ° C. over 10 minutes using an indirect heating device, held at that temperature for 5 to 15 minutes, and then rapidly heated to 80 ° C. to coagulant Tofu was produced in the same manner as in Example 1 except that no tofu gel was produced at any holding time.
[0037]
Example 3
(The heating time in the temperature zone from 75 ° C. to 99 ° C. is 5 minutes) Tofu is prepared in the same manner as in Example 1 except that starch corresponding to 3% is added to the soymilk immediately before the addition of the coagulant. Frozen. However, when starch was added before the temperature was raised, the soymilk viscosity increased and the dispersibility of the coagulant was poor, and good tofu could not be obtained.
[0038]
Example 4
Tofu was produced in the same manner as in Example 1 except that the soy milk heated and cooled was cooled to 5 ° C. using an indirect cooler, allowed to stand overnight and then rapidly heated to 80 ° C., and a coagulant was added. This had good hardness and crispness. The obtained tofu was slightly dehydrated and heated in oil to obtain deep fried food. This had good hardness and crispness.
[0039]
[Industrial applicability]
According to the present invention, it was possible to provide a method for producing tofu having excellent toughness and crispness, as well as flavor, and the tofu.
As a result, the unstable tofu that has been relied on experience while the conditions of cooking have been said to be important in the past makes it possible to obtain stable firmness and crispness and contribute to the tofu manufacturing industry and consumers. Became.

Claims (2)

Raw aperture soybean milk, subjected to Atsushi Nobori from 75 ° C. to 91 ° C. and over a period of 1.8 minutes to 10 minutes, the heating time in the temperature zone of greater than 100 ° C. temperature at the 91-105 ° C. such that within 30 seconds A method for producing tofu, characterized by adding a coagulant to soy milk and allowing it to coagulate at 55 ° C. or higher without stopping the temperature and once cooling the soy milk. Tofu obtained by the method according to claim 1 .