JPS6148901B2 - - Google Patents

Description

[Detailed description of the invention]

It has long been practiced to produce tofu and fried tofu by heating and filtering soybean juice to obtain soymilk and adding a coagulant to make tofu curd, and this invention relates to a method for producing tofu curd. . The present applicant previously proposed ``a method for producing curd characterized by the combined use of defatted soybeans and isolated soybean protein as part or all of the soybean raw materials,'' and published ``Japanese Patent Application Laid-Open No. 55-92665'', Among them, ``The unexpected yield effect that the solid content in the tofu curd solids can be recovered by increasing well beyond the amount of isolated soy protein added compared to the case where only isolated soy protein is not added, and the curd They disclosed the knowledge that "when using this method to produce fried tofu, the fried tofu dough becomes less likely to break."
In subsequent research, it was discovered that isolated soybean protein has the same effect even when it is not used in combination with defatted soybean protein, and the method according to the present invention is once again proposed. This invention is a method for producing tofu curd, which consists of adding isolated soybean protein to soybean soup before heating (excluding cases where defatted soybeans are used in combination), and its purpose is to increase the yield of tofu curd. The goal is to improve the texture and make it less likely to break when used as a batter for fried foods. Isolated soybean protein is a high-protein product obtained by approximately neutralizing acid-precipitated soybean curd that does not substantially contain okara, but it is not necessary to use one that has been heat-treated to particularly enhance its gel-forming ability. It is best to use one with a high water-soluble protein content. Tofu curd is produced by soaking whole soybeans in water, grinding, heating, and separating okara to make soymilk, and adding a coagulant to this to make curd. May be added in stages. By adding isolated soy protein before said heating,
The reason why the fractionation of tofu curd improves is not completely clear, but when the protein in the isolated soybean protein that does not contain okara is heated as part of the soybean juice, the soluble solids such as sugars in the whole soybean are absorbed. It is presumed that the presence of this protein increases the emulsifying power during heating and reduces the amount of oil that escapes into okara, increasing the amount of precipitation caused by the coagulant added later. The addition of isolated soy protein is
It contributes to improving the viscoelasticity of fried tofu dough obtained by dehydrating tofu curd, and also has the effect of preventing damage during the process of transferring the dough to a fryer. The amount of isolated soy protein added to whole soybeans is 3%.
Although it is effective even when added in a small amount of (W/W),
At around 20%, the increase in effect becomes less noticeable. In addition to isolated soybean protein, we can also use quality improvers for tofu and fried foods, such as alkaline peptizers, polymeric protectants, emulsifiers, reducing agents, polymerized phosphates, PH regulators, starch substances, etc., as necessary. A small amount of one or several of them may be added, and the timing of these additions may be determined depending on the purpose of each addition. Except for adding soybean protein, tofu curd is produced by a known method, and processed curd foods such as tofu and fried tofu can be obtained depending on the purpose. This invention will be explained below with reference to Examples. Example: Whole soybeans are soaked in water (the weight after water absorption is the weight before water absorption).
2.28 times), grind to make bean juice, add isolated soy protein solution to this, add water and boil in a steamer for 6 minutes.
The temperature was raised to 90°C, and immediately after reaching 90°C, return water was added. Okara was removed from the bean juice thus obtained, a calcium chloride solution was added to solidify it, and after leaving it for 5 minutes, a portion of the supernatant liquid was removed and the mixture was poured into a mold box.
It was compressed for 15 minutes to obtain tofu curd (dough for deep-frying).
Tests were also conducted to produce tofu curd in the same manner as in this example except that as comparison 1, isolated soy protein was not added, and as comparison 2, isolated soy protein was added to soy milk after okara separation, but the yield results are not shown in the table. Indicated. Furthermore, as the amount of isolated soy protein added increases,
The damage resistance of fried tofu dough has been improved.

【table】

[Table] As is clear from the table, as the addition ratio of isolated soybean protein increased, the okara dry matter yield (in the cutlet of C) decreased, and the tofu curd dry matter yield (in the cutlet of C) increased. The increase in tofu curd yield exceeded the amount of isolated soy protein added.

Claims (1)

[Scope of Claims] 1. A method for producing tofu curd, which comprises adding isolated soybean protein to bean juice before heating it (unless defatted soybeans are used in combination). 2 The amount of isolated soy protein added to whole soybeans is 3~
20%.