JP5181282B2 - Lactic acid fermented tofu production method and lactic acid fermented tofu obtained by the production method - Google Patents

Description

  The present invention relates to a method for producing lactic acid fermented tofu using traditional Okinawa tofu having a unique production method and texture as a raw material, and a lactic acid fermented tofu obtained thereby.

  Tofu and soy milk, mainly made from soybeans, have been well known as health-oriented, low-calorie foods rich in proteins, lipids and isoflavones. Tofu has high nutritional value, low calorie, and extremely high protein digestion and absorption, and has played an important role as a daily health-oriented food to date. In particular, traditional tofu from the Okinawa region is unique in its production method and is called “shimadofu”, which is made by a completely different method from cotton tofu and silken tofu that are manufactured in various parts of mainland Japan. That is, in the mainland, it is a “boiled” method in which soybeans soaked in water are generally ground, heated and boiled, and then squeezed into okara and soy milk. On the other hand, in Okinawa, the soybeans soaked in water are crushed with a mortar, put into cotton cloth, squeezed, divided into okara and squeezed juice, and then made using the “raw squeezing method” (hereinafter referred to as the present specification). In the calligraphy, tofu made by this method is called Shimatofu.)

  In the “boiled method”, soy peel is boiled together, so that the sea urchin is produced, so it is necessary to immerse it in water after production to remove it. However, the island tofu made by the “raw squeezing method” has few egumi, so it can be placed in the store as it is hot. Therefore, Shimatofu is sold by cutting 1 (about 1kg) or half-cushion on the spot or in a plastic bag as it is. Freshly prepared is the basis of deliciousness and exposed to water. Not sold in the state. The water content of island tofu is about 81%, and the water content is about 5% less than the mainland cotton tofu. In addition, island tofu contains about 1.3 times as much protein as mainland cotton tofu, and contains a lot of calcium, iron, phosphorus, sodium, and potassium, and vitamins B1 and B2 also show high values for island tofu (“four According to the revised Japanese standard food composition table). Therefore, “Okinawa Island Tofu” has better nutritional value than “Mainland Tofu” and contains more protein than “Mainland Tofu”, and the female hormone-like substance isoflavone has osteoporosis. The preventive effect is known, and it is also attracting attention as a functional food effective for the prevention and improvement of lifestyle-related diseases such as hypertension, diabetes, heart disease and obesity, and maintenance of health.

  Conventionally, as processed food for tofu, soy milk, an intermediate product, has been known for various processed foods including beverages. However, as processed food for tofu itself, Awamori and Red Except for tofu that has been fermented and aged using koji molds, fried foods such as ganmodori are exclusively used, and there are few processed foods. As fermented foods mainly composed of soy milk, a lactic acid bacterium is added to the soy milk and fermented, and when the pH reaches 5.3 or higher, the growth of the lactic acid bacterium is stopped and a gel-like fermented soymilk is obtained (patented) Reference 1), or immersing raw soybeans in an aqueous suspension or supernatant of a seed mother that has been fermented at low temperature by adding lactic acid bacteria and yeast to the use residue of legumes, cereals or potatoes, or of raw soybeans By adding the supernatant in the grinding step, or by adding the supernatant to soy milk, adding lactic acid bacteria to obtain lactic acid bacteria-containing soy milk, and fermenting it at 20 ° C. to 45 ° C. for 5 to 20 hours, It has been proposed to obtain a fermented soymilk (Patent Document 2).

JP 2006-296387 A JP-A-10-210947

  As mentioned above, “Shima tofu” is 1.4 times more protein, 5% less water, 1.5 times energy and 1.7 times fat, compared to “Mainland tofu”. Many nutrients are concentrated. Recently, however, the so-called “Shima tofu” and “Ryukyu traditional food” have been seen away from the younger generation in Okinawa, and it is said that consumption of tofu has been decreasing. Is the number one in Japan for both men and women, and the average life expectancy in Okinawa Prefecture has fallen sharply due to increased fat intake and lack of exercise.

  So far, the processed products of “Shimou Tofu” include raw fried, fried deep-fried, yusi tofu, baked tofu and so on, and “Tofu Yo” that has been fermented by immersing it in Awamori, which has been transmitted since the Ryukyu dynasty, and a strong Awamori. It has been. This “tofuyo” has a unique odor containing alcohol and is provided for sake snacks and Ryukyu cuisine. It is not suitable for the disabled or children. Road traffic depends on the amount of intake. There is also a possibility of becoming a legal liquor, and it has not spread widely as a general food, and its consumption is limited. However, these processed forms of island tofu remain the same as before, and recently, ethanol production as a biofuel has been recommended globally, so demand for corn and sugarcane as raw materials has increased. Increasingly, the production of soybeans and oranges, which are raw materials for tofu, has declined, and the price has soared, and some tofu manufacturers are faced with a severe situation in terms of the cost of raw material procurement, and some companies are forced to discontinue. Under such circumstances, “Shima Tofu” is also accepted by young people and growing children, and there is a demand for the development of a new product with a new and new texture with high added value.

  The present invention was devised in view of the above circumstances, and is a lactic acid as a novel high-value-added cheese-like processed tofu that does not contain alcohol and can be safely eaten by the disabled and children. It aims at providing the manufacturing method of fermented tofu, and the lactic acid fermented tofu obtained by it.

  As a result of diligent research to solve the above problems, the present inventor has squeezed and hardened moisture further containing island tofu, which is harder than ordinary cotton tofu, into compressed tofu, while white miso, mirin, etc. Prepare a seasoned pickled juice, add vegetable lactic acid bacteria (Lactobacillus fermentum) to this, soak the compressed tofu, and apply a fermentation treatment for a certain period of time, while maintaining the original color of tofu, Lactic acid fermented tofu with a low salt content and a unique taste and aroma brewed with fermented tofu can be obtained, and the present invention has been achieved.

That is, in the method for producing lactic acid fermented tofu according to the present invention, compressed tofu is obtained by performing a pressure treatment not to lose the shape of island tofu to remove moisture to 60% or less, and the obtained compressed tofu is 5 cm square or less. cut into, the preparation liquid was prepared by adding vegetable lactic acid bacteria pickled juice formed by seasoning in seasoning containing mainly white miso, fermented and ripening soaking 3-7 weeks at 5 to 10 ° C. atmosphere It is characterized by becoming.

  The above-mentioned compressed tofu is stored in a refrigerator under pressure and the moisture content is 60% or less, preferably 50 to 35%, and the obtained compressed tofu is 5 cm square or less, preferably 2 to 3 cm. It is desirable to cut into a dice shape, soak in the adjustment solution, and ferment ripen in an atmosphere of 5 to 10 ° C. for 3 to 7 weeks. The pickled soup should be seasoned with a miso, preferably a seasoning mainly containing white miso, and the tofu protein is decomposed to produce amino acids by the action of the enzymes present in the miso and the added lactic acid bacteria. A good texture and taste are formed. The lactic acid bacterium is preferably a plant lactic acid bacterium, particularly a Lactobacillus fermentum.

The lactic acid fermented tofu of the present invention that solves the above-mentioned problems is produced by the method for producing lactic acid fermented tofu according to claim 1, and has no alcohol odor and a cheese-like texture. It is a lactic acid fermented tofu that has umami and is easy to manufacture and can be stored for a long time.

The lactic acid fermented tofu obtained by the production method of the present invention has a unique flavor and aroma by aging by lactic acid bacteria fermentation, is cheese-like and relatively soft, and contains a unique alcohol such as conventional “tofu-yo”. Therefore, it is possible to obtain a novel processed tofu food with a high added value and a new texture suitable for the sick and children without having a scented odor.
According to the manufacturing method of claim 2, the prepared liquid is uniformly permeated into the inside by cutting the compressed tofu obtained by removing moisture to 60% or less into dice of 5 cm square or less and immersing in a low temperature state. Lactic acid fermented tofu with a more uniform taste can be obtained.

  Furthermore, according to the invention described in claim 3, white miso is used as the miso, and the palatability can be improved with a new texture and less salt while maintaining the original color of tofu. In addition, according to the invention described in claim 4, by using Lactobacillus fermentum, which is a plant lactic acid bacterium known for its probiotic effect as a lactic acid bacterium, a taste and aroma unique to fermented tofu are further cultivated. The

Hereinafter, although the manufacturing method of the lactic acid fermentation tofu which concerns on embodiment of this invention is demonstrated, this invention is not limited to this embodiment.
The island tofu used as a raw material is produced by a normal method for producing island tofu. In other words, mash a soybean soaked in water, put it in a cotton cloth, squeeze it, divide it into okara and squeezed juice, heat only the juice (soy milk), add bittern and heat it further to remove the floating acrid In the meantime, hot island tofu is obtained by putting it in a mold laid with cotton cloth and compressing it. When pressure is applied to the obtained island tofu (water content, 81%) to squeeze out the contained water, compressed tofu is obtained. In particular, when a pressure of about 1 to 2 g per square centimeter is applied and left in a refrigerator for a whole day and night, the moisture content of the compressed tofu becomes about 40%.

  The compressed tofu thus obtained is cut into a dice shape of 1 to 5 cm square, preferably 2 to 4 cm square, and the vegetable soy sauce based on white miso is added with vegetable lactic acid bacteria as a lactic acid bacterium and soaked about 2 It is fermented and matured in a low temperature atmosphere (for example, in a refrigerator) of 5 to 10 ° C. for a period of 2 to 2 months, preferably 3 to 5 weeks. By fermentation, a product with a unique flavor is finished. Shimatofu has less moisture than cotton tofu and is less likely to lose its shape, but is further pressurized and hardened, so it does not lose its shape during the fermentation period and can maintain a moderately hard shape.

  The miso used in the soup can be rice miso, barley miso, soybean miso, etc. depending on the type of koji, and depending on the color, all miso such as white miso and red miso can be used. In terms of taste, saltiness, and color, sweet white miso was the most preferred matchant. By using white miso in pickles, the original white appearance and aroma of tofu with low salt content can be maintained, and the appearance can be beautiful and appetizing.

  In addition, the surface of the tofu after the fermentation is in a slightly light cream color because the components of the pickled liquid are infiltrated, but the tofu content is white, cheese-like and relatively soft . And the combination of the pale cream color and the white color of fermented tofu has an appetite, rich aroma, and a texture like a melted cheese rich in amino acids.

  The pickling fermentation and ripening period is optimal for 3 to 5 weeks. During the fermentation period of 2 weeks or less, the components of the soup and cheese-like tissue are not yet formed in the tofu, and the tofu-specific wedges, hardness, etc. The texture remains and the taste is lacking. In addition, in a fermentation period of 2 months or more, fermentation and ripening progress and the shape tends to be lost, and there are difficulties in handling, and lactic acid fermentation progresses and becomes slightly sour.

  The lactic acid bacteria used are preferably plant lactic acid bacteria that are resistant to acids and alkalis and can survive even in harsh environments. Plant lactic acid bacteria are microorganisms, such as the genus Lactobacillus, the genus Pediococcus, and the genus Bifidobacterium. Among these, as Lactobacillus genus, Lactobacillus brevis (L. brevis), Lactobacillus plantarum (L. plantarum), Lactobacillus casei (L. casei), Lactobacillus arabinosus (L. arabinosus) can be exemplified However, in order to carry out the present invention, Lactobacillus fermentum, which is originally isolated from pickles, has salt resistance, is resistant to heat and gastric acid, reaches the intestines alive and improves the intestinal environment, and has a high probiotic effect. Most preferred.

  By lactic fermentation of tofu, the tofu protein gradually decomposes over the course of the fermentation period to produce free amino acids and other umami ingredients, and there is no sensation of eating tofu. It becomes a product with a texture. Moreover, since the added lactic acid bacteria maintain activity even after completion of the fermentation, it is considered that the storage stability is enhanced, and if this is eaten, the intestinal action is further enhanced.

  After adding sugar, mirin, liquor, etc. to white miso and adding 1-5% red bean paste, barley young leaves, wormwood, turmeric and powdered green tea powder, mix well and color and scent. By fermenting island tofu with pickled soup prepared by adding plant lactic acid bacteria to it, it is possible to make colorful products with rich flavors such as red, yellow and green in addition to the original milky white.

  As described above, according to the present embodiment, the solid tofu obtained by squeezing water appropriately by applying pressure to the extent that it does not collapse on the island tofu produced in Okinawa is about 3 cm square dice. Cut into pieces and air-dried in the refrigerator overnight. Next, white miso, sugar, mirin, liquor, etc. are added in advance, and the vegetable juice is further added to the juice diluted about 2 times with water to prepare the soup. This pickled soup is soaked in tofu cut into 2-3cm squares and fermented and matured for about 1 month to 2 months. It has a cheese-like texture that melts and has a very unique taste and texture. Tofu is obtained.

  In addition, the lactic acid fermented tofu of the present embodiment enhances the functionality and storage stability of fermenting and aging with lactic acid bacteria and yeast contained in white miso itself, and Lactobacillus fermentum which is a plant lactic acid bacterium added to pickles. Fermented food. In particular, Lactobacillus fermentum, which is a plant lactic acid bacterium, is strong against heat and stomach acid, and has a strong vitality that 65% or more reaches the intestine while alive. Therefore, the product of the present invention is also a functional food that improves the intestinal environment by probiotic effect by eating these lactic acid bacteria alive.

  In addition, island tofu has 1.3 times the protein compared to mainland cotton tofu, lipids, minerals such as iron, calcium and potassium, and vitamin B1 and vitamin B2 are also more contained in island tofu. Ideal for beauty and health.

  On the other hand, lactic acid fermented island tofu, with the addition of lactic acid bacteria based on white miso, gives it a unique aroma, taste and color, and at the same time enhances its preservability and improves health by directly ingesting live lactic acid bacteria. It contributes greatly.

Hereinafter, the manufacturing method of the lactic acid fermentation island tofu of this invention is demonstrated in detail based on an Example.
The tofu used as described above is Okinawa-made island tofu manufactured by a traditional manufacturing method, and is made by a completely different manufacturing method from mainland cotton tofu and silken tofu. In other words, it is made with the “raw squeezing method” in which soybeans soaked in water are crushed with a mortar and squeezed with a cotton cloth, and only the juice (soy milk) is heated. % Less moisture and firm, hard to collapse.

As a first measure, place the above-mentioned island tofu on a vat with a kitchen paper with a height of about 1 cm in a bat, put an aluminum or wooden push plate on it, and apply pressure with a heavy stone. In this state, if left in the refrigerator for a whole day and night, about 50% of the contained water can be discharged, and compressed tofu can be obtained. When pressure is applied with the stone, it is about 20 g per 10 cm ² so that the tofu does not deform and deform, and about 1 kg per island tofu.

As a next measure, cut the compressed tofu into 2 to 3 cm squares, and prepare a squeeze juice diluted twice with water using white miso, mirin, sugar and a small amount of sake. Plant lactic acid bacteria (Lactobacillus fermentum) are added, and the compressed tofu cut into dice is crushed into the pickled juice. In addition, the detail of the preparation method of this pickles, the component ratio, and the addition method of lactic acid bacteria is as follows.
First, add 10g of sugar, 50ml of water, 5ml of sake and kelp soup to 100g of white miso, and dilute the seasoning liquid obtained by thoroughly stirring and mixing with water at 90 ° C for 10 minutes. After heat sterilization, cool to room temperature. Also, 2 g of Lactobacillus fermentum culture solution spray-dried powder (see JP 2005-52100 A, sold by Vimore Okinawa Co., Ltd.) as plant lactic acid bacteria is dissolved in 10 ml of sterilized water and added to the seasoning liquid. Then, the well-mixed solution was used as a pickling solution for fermentation. As a result, the components of the soup penetrate into the tofu during fermentation, and the tofu proteins are gradually decomposed by the action of lactic acid bacteria, yeast, enzymes and added lactic acid bacteria present in the miso to produce amino acids, and the cheese Such a texture and taste are formed.

  The island tofu soaked was soaked that the soup was about 1 cm above the tofu and fermented and matured in a refrigerator (5 to 10 ° C.) for about 1 month. After about one month of fermentation and ripening, the tofu was taken out of the container so that it would not lose its shape, and the excess pickled juice was removed to eat as lactic acid fermented island tofu. The obtained lactic acid fermented tofu had a very unique texture with a slightly light cream color on the surface and a white cheese-like texture.

  The method for producing lactic acid fermented tofu according to the present invention does not contain alcohol and can be eaten with peace of mind by the sick and children, and can eat lactic acid bacteria alive, improving the intestinal environment. It is ideal for beauty and health as a food, can be stored for a long period of time, and can provide a new high-value-added cheese-like processed food with island tofu, which is highly industrially applicable.

Claims (2)

It is a seasoning that mainly contains white miso by pressing the island tofu so as not to lose its shape and removing moisture to 60% or less to obtain compressed tofu , cutting the resulting compressed tofu into 5 cm square or less. A method for producing lactic acid fermented tofu, which is prepared by adding a vegetable lactic acid bacterium to seasoned soup and then immersing it in an atmosphere of 5 to 10 ° C. for 3 to 7 weeks for fermentation and aging. A lactic acid fermented tofu produced by the method for producing a lactic acid fermented tofu according to claim 1 .