JPH0425787B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION "Field of Industrial Application" The present invention relates to a method for producing tofu and cheese-like foods.

``Conventional technology'' In Japan, fermented tofu is produced using so-called miso-zuke tofu, which is found in the Hitoyoshi region of Kyushu, and which is made using miso as a pickling base, and rice malt grown with Monascus or Alpergillus bacteria from Okinawa, distilled liquor, and salt. Tofu is made by soaking dried tofu in a mixed pickling bed and aging it. Tofu from China and Taiwan is made by inoculating and growing tofu with bacteria such as Mucor and Rhizopus, and after pickling in salt, soaking it in a pickling bed such as Moromi or in pickling juice to age it. milk, milk rot, Philippine tafri, Vietnamese chao, Thai tau
There are huyee etc. These fermented tofu foods have a high salt content of around 10%, the enzyme potency of the pickled bed is low and it takes 3 to 4 months to ripen, and methods for properly cleaning up or using pickled beds that have lost their enzymatic power have been established. It has problems such as things that have not been done. Therefore, as a means to eliminate these drawbacks, it is necessary to sterilize pickles under high temperature and high pressure by steaming them, to suppress the proliferation of various bacteria by adding alcohol, and to increase the proportion of koji with high protease titer, such as young koji or soy sauce koji. Possible improvement methods include increasing the number of pickled beds.

"Problems to be Solved by the Invention" However, even with the above-mentioned improvements, it is still difficult to find a good method for post-treatment of unusable pickled beds, and the work such as koji preparation, pickled bed preparation, pickled bed management, etc. However, it is difficult to commercialize because of the disadvantage that it is time-consuming.

``Means for Solving Problems'' The present invention involves uniformly mixing a small amount of salt, seasonings, and sugar with steamed, sterilized, and dehydrated tofu, inoculating it with yeast, fermenting it, and then injecting it with protease. The tofu cheese-like food is produced by a method for producing a tofu cheese-like food, which is characterized by fermentation and ripening or fermentation and ripening by adding yeast and the above-mentioned complex enzyme at the same time.

"Operation" In the present invention, tofu is first subjected to a steam treatment. Through this treatment, tofu is effectively dehydrated even at a dehydration rate of 40 to 50%, and at the same time it is sterilized and has a bacteriostatic effect that inhibits the growth of bacteria during the treatment process. Subsequently, a small amount of common salt is added, which has the effect of lowering the water activity, and has a similar bacteriostatic effect as an supplement. The main bacteriostatic effect in the structural process is due to the alcohol produced by yeast fermentation.
At this time, aroma components such as esters that are produced at the same time give the product a fragrance together with the alcohol, and also have the effect of improving the flavor. Fermentation temperature is 20℃
The fermentation period is preferably around 4 days. A small amount of protease is applied to this alcohol-fermented tofu to reduce the protein molecules, etc.
By ripening, it is possible to obtain a flavorful cheese-like food that is easily digested and absorbed, and has a moderate flavor component. Enzyme treatment temperature is around 20℃.
The ripening period is preferably about 3 days, but the same effect can be obtained by adding the yeast and the complex enzyme at the same time, fermenting and enzymatically treating at around 20°C, and aging for about 3 to 4 days.

"Effects" According to the present invention, by using protease, there is no need to use a pickled bed unlike conventional products, and the problems mentioned above such as koji preparation, pickled bed preparation, pickled bed management, and pickled bed management are completely eliminated. Completely freed from complicated work such as post-processing, the manufacturing process has been simplified and speeded up, and the number of days required for manufacturing is approximately 15 days, resulting in dramatically more efficient production and a significant reduction in costs. This has the effect that it can be reduced. Furthermore, the advantages of the present invention are that, in addition to the above, the alcohol produced by fermentation with the addition of yeast is used to suppress germs, no preservatives are used, and the aromatic components produced during fermentation are It has the effect of imparting a favorable aroma to the product and improving its flavor.

"Example" To explain the present invention in detail, using fine-grained tofu,
When steaming tofu, it is best to steam it at around 110°C for 10 minutes, but it is better to remove steam little by little at this time, as this removes the soybean odor characteristic of tofu, making it more sensually preferable. The source of assimilation by yeast can be any sugar that can be assimilated by yeast, such as monosaccharides such as glucose, fructose, and galactose, sucrose, and disaccharides such as maltose sugar. The ones used have received good reviews. Although the yeast is not particularly limited, it is preferable to use one that is resistant to salt and alcohol, and has strong alcohol production and growth ability.
Examples include Satucharomyces luxii and Satucharomyces cerevisiae. The enzyme used is preferably a protease containing enzymes such as pectinase, hemicellulase, cellulase, or peptidase, or an extract of koji such as rice koji or soy sauce koji, rather than a purified protease with high purity. The tofu cheese-like food produced after enzyme treatment is cream-like or dough-like.
The product may be prepared by placing it in a container such as a tube and sterilizing it, or by drying it with cold air at around 0° C. for 4 to 6 days until it becomes a paste, shaping it appropriately, sterilizing it, and making it into a product. Next, there are two concrete experimental examples.
Detailed example.

Experimental Example 1 Silken tofu produced by a conventional method was steamed at 110° C. for 10 minutes while slowly removing steam to dehydrate and sterilize it. The dehydration rate was 40.5%. To this dehydrated tofu, 1.2% salt, 1% nucleic acid seasoning, and 6% sucrose were added and mixed, the tofu was ground, and then 10 ⁷ of the pre-cultured yeast Saccharomyces cerevisiae was added and mixed (inoculation). The mixture was placed in a container and fermented for 4 days in a constant temperature room at 20°C.
After the fermentation was completed, 0.1% of protease A "Amano" (trade name) was added to the amount of dehydrated tofu, mixed uniformly, placed in a container again, and aged in a constant temperature room at 20° C. for 3 days. After the ripening was completed, the fermented and aged product was gently dried for 5 days until it became a paste by blowing cold air at around 0°C using a low temperature incubator. After forming the dried product, it was vacuum packaged, immersed in a constant temperature bath at 80°C, and sterilized for 30 minutes twice to reduce the number of viable bacteria to (1 x 10 / g) or less. The nutritional analysis of the tofu cheese-like food produced in this way is 45.5% moisture, 24.4% protein, and fat content.
12.7%, ash 4.2%, carbohydrates 12.7%, salt 2.8%, alcohol 1.2%, and the free amino acid composition was as follows. i.e. aspartic acid 58.3mg
%, threonine 33.5mg%, glutamic acid 260.4mg
%, valine 90.0 mg%, methionine 15.1 mg%, leucine 255.5 mg%, isoleucine 73.8 mg%, phenylalanine 160.1 mg%, lysine 315.8 mg%.

Experimental Example 2 Dehydrated tofu obtained by processing in the same manner as Experimental Example 1
1.2% salt, 2% mustard mentai, and 6% sucrose were added and treated in the same manner as in Experimental Example 1. In this example, the creamy ripened product obtained after enzyme treatment was made into a paste type tofu without drying. It was made into a cheese-like food. The nutritional analysis of this product is 78.8% water and protein.
8.8g, fat 5.2%, carbohydrate 3.6%, salt 1.7%, alcohol 5.6%. As shown in Experimental Examples 1 and 2, the tofu cheese-like food according to the present invention can be used for young people, middle-aged people, old people, and others by changing the seasonings added.
The tastes of both male and female consumers can be met, and the seasonings include nucleic acid-based seasonings such as bonito extract and scallop extract, as well as poultry extract, beef extract, noodle soup, and yakiniku seasonings. It is a highly diverse food that allows you to freely choose sauce, miso, soy sauce, mustard mentai, concentrated ramen soup, etc.

Claims (1)

[Claims] 1 Steamed, sterilized, and dehydrated tofu is uniformly mixed with a small amount of salt, seasonings, and sugar, inoculated with yeast and fermented, then treated with protease and aged, or mixed with yeast and the above-mentioned complex enzyme. A method for producing a tofu cheese-like food characterized by simultaneously adding and fermenting and maturing.