JPS6218143B2 - - Google Patents

Description

[Detailed description of the invention] [Object of the invention] The present invention uses soybeans and buckwheat as raw materials to produce flavor,
This invention relates to buckwheat soy milk with excellent nutritional value and digestibility, and a method for producing buckwheat tofu using the same.

[Conventional technology]

Traditionally, soy milk was consumed by a small number of drinkers, but in the 1950s, the consumption of soy milk rapidly increased due to the shift towards healthy drinks and natural foods. With the rapid increase in soy milk consumption, consumer needs have diversified, and various soy milk drinks such as soy milk with fruit juice and soy milk with coffee have become commercially available in response. On the other hand, even with tofu made from soy milk, tofu with other foods mixed in, such as tofu with sesame seeds and tofu with almonds, has been provided in response to consumer needs. However, all of these respond to consumer taste needs. On the other hand, soy milk and tofu made from it take advantage of the excellent nutritional value of meat from soybean fields, but even in this soy milk or tofu, various components are reduced by a considerable amount during the manufacturing process, especially the heating process. However, it is known that its nutritional value is inferior to that of the original soybean.

[Problem that the invention seeks to solve]

The inventors of the present invention conducted extensive research to obtain soymilk and tofu with excellent flavor and nutritional value, and as a result, solved this problem by adding buckwheat flour to soymilk to produce buckwheat soymilk and buckwheat tofu. The present inventors have now discovered that, contrary to expectations, a large amount of buckwheat can be added to soymilk or tofu. In other words, this buckwheat soy milk and buckwheat tofu made using the same not only meet the taste needs of consumers, but also have excellent effects in terms of supplementing their nutritional value. The present invention provides a method for producing soba tofu using the same.

[Structure of the invention]

The present invention provides a method for producing buckwheat soy milk by adding water to raw soybeans to swell and crush them to prepare go, and then adding 100 mesh or more of buckwheat flour to the go to make a paste, and a method for producing buckwheat soy milk by adding a coagulant to this buckwheat soy milk. Concerning the method of manufacturing soba tofu.

Soybeans have a high content of 34 to 40% protein, 17 to 20% fat, and about 27% carbohydrates, making them similar to animal protein and of high quality. It also contains many minerals such as calcium, iron, and phosphorus, as well as vitamins A and B. On the other hand, buckwheat flour has a protein content of 14 to 15%, the highest of all grains, and contains a large amount of essential amino acids such as lysine and tryptophan, so it contains a large amount of high-quality protein compared to white rice or wheat flour.
The fatty acids that make up the lipids include oleic acid, linoleic acid, linoleic acid, etc., and are of extremely high quality.
It also has twice as much vitamin B ₁ and vitamin B ₂ as wheat flour, and about three to four times as much niacin as wheat flour, making it an excellent source of vitamin B.

Depending on the manufacturing method, buckwheat flour can be classified into whole grain flour, inner layer flour, middle layer flour, surface layer flour, etc., and any of them can be used as a raw material in the present invention. However, the color of buckwheat soy milk is whitest when inner layer flour is also added, whole grain flour, middle layer flour,
The surface powder gradually turns gray. On the other hand, when it comes to the taste of buckwheat soy milk, contrary to its color, the outer layer is the most delicious, followed by the middle layer, whole grain, and inner layer. Buckwheat flour is used with a particle size of 100 mesh or more. If the particle size is less than 100 mesh, the soybean will not have a paste-like appearance when added to water, and will have a coarse texture when added to soymilk, resulting in an undesirable texture or flavor. In addition, the amount of buckwheat flour used is 20 to 40% of raw soybeans in both buckwheat soy milk and buckwheat tofu. If the amount used is less than 20%, the characteristic flavor of buckwheat cannot be obtained in soymilk, and if it is more than 40%, it will be difficult to coagulate when manufacturing soba tofu, and the product will have a poor appearance.

As a coagulant, magnesium chloride (bittern),
Glycono delta lactone and calcium sulfate are used, and the former two have comparable coagulating effects, but calcium sulfate tends to be slightly inferior.

When raw soybeans are processed to produce regular soy milk or tofu, various components are considerably reduced in the process, and the nutritional value of protein is also reduced. Therefore, by adding buckwheat flour, buckwheat soy milk,
When buckwheat tofu is produced, these various components that have been reduced are replenished, and components unique to buckwheat such as rutin, pantothenic acid, and chlorophyll are added, resulting in a higher quality health food.

〔Example〕

The present invention will be further explained below with reference to Examples.

Example 1 1 kg of raw soybeans is sufficiently added with water and allowed to swell for approximately 10 hours to prepare approximately 2.2 kg of swollen raw soybeans. This swollen raw soybean is put in a grinder and ground while adding water to prepare go. On the other hand, buckwheat flour is prepared by crushing buckwheat to a particle size of 100 mesh or more, and about 10 times the amount of water is added to 300 g of this buckwheat flour, and the mixture is thoroughly stirred and mixed to obtain a paste-like material. Add this paste-like substance to the above-mentioned gourd, mix well, and heat. During this heating process, an antifoaming agent is added,
To prevent boiling over, put the soybean milk through a squeezing machine after standing up to obtain buckwheat soy milk. As a result, approximately 2 kg of okara
The amount of soy milk obtained varies depending on the amount of water added when grinding the raw soybeans. This soymilk has no soybean odor and has a delicious buckwheat aroma.

Example 2 To the soymilk prepared in Example 1, 200 ml of a 15% aqueous solution of magnesium chloride is added as a coagulant. Soy milk gradually forms a precipitate. This supernatant liquid (yu) is discarded and the remainder is placed in a wooden box lined with cloth, which is then pressed down with a lid and a weight from above to expel the yu. The obtained solid substance is poured into water to elute the excess coagulant to obtain buckwheat tofu. This soba tofu is equivalent to firm tofu, and approximately 6 kg of firm soba tofu was obtained from 1 kg of raw soybeans and 300 g of buckwheat flour. This buckwheat tofu had the flavor of buckwheat and had excellent nutritional value.

〔Effect of the invention〕

The effects of the present invention are as follows.

(1) Compared to conventional soy milk, buckwheat soy milk has no soy odor, has a buckwheat aroma, and has a very good taste.

(2) The color of buckwheat tofu is the whitest when the inner layer is added to the moba flour, and the color gradually becomes gray when the whole wheat flour, middle layer flour, and surface layer flour are added.

(3) The taste of buckwheat tofu is most delicious when surface flour is added, followed by middle layer flour, whole grain flour, and inner layer flour.

(4) Both buckwheat soy milk and buckwheat tofu have better taste and higher nutritional value than conventional soy milk and tofu, and are also high-quality health foods that have the characteristics of both buckwheat and soybeans.

Claims (1)

[Claims] 1. Obtained by adding water to raw soybeans, swelling them, and crushing them. A method for producing buckwheat soy milk characterized by adding 100 mesh or more of buckwheat flour to go. 2. The method for producing buckwheat soy milk according to claim 1, characterized in that the amount of buckwheat flour used is 20 to 40% of the raw soybean. 3 Obtained by adding water to raw soybeans, swelling them, and crushing them. A method for producing buckwheat tofu, which is characterized by adding 100 mesh or more of buckwheat flour to go and coagulating it by adding a coagulant to this soy milk. 4. The method for producing buckwheat tofu according to claim 3, wherein the amount of buckwheat flour used is 20 to 40% of the raw soybean.