JPH0560895B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a method for producing filamentous tofu.

More specifically, the present invention relates to a method for producing filamentous tofu that can be coagulated into filaments using a paste.

The filamentous tofu of the present invention can be eaten by scooping it with chopsticks and adding flavoring liquid in the same way as somen, and it offers a way to eat it that is unimaginable from conventional tofu. In addition, from a taste point of view, it provides a refreshing taste that is slightly different from conventional tofu, which is of great benefit to the food industry.

(Prior art) Generally, tofu is made by grinding soybeans, boiling them, and filtering them to obtain soy milk, which is then mixed with glucono delta-lactone,
It is made by adding a coagulant such as calcium sulfate, stirring, and solidifying it in a container.

(Problems to be Solved by the Invention) Since the obtained tofu is easily broken, it is sold by cutting it into squares and floating it in water.

(Means for Solving the Problems) The present inventors conducted intensive research to diversify the shape of tofu and make it durable to suit the shape. By coagulating the tofu, they succeeded in producing an unusual filamentous tofu that could be eaten in the same way as somen noodles.

The present invention relates to a method for producing filamentous tofu, which is coagulated into filaments in a coagulant solution by adding a thickener.

Specifically, the present invention involves adding and mixing a paste to soymilk, a processed product thereof, or a paste of tofu, and ejecting the resulting mixture into a solution containing a coagulant to coagulate it into a thread. This is a method for producing stringy tofu.

The filamentous tofu of the present invention is produced using soybean milk or a processed product thereof, or tofu in paste form as a raw material.

Soy milk is produced by grinding tofu, boiling it, filtering it and separating it from the okara, boiling soybeans and grinding them, or grinding soybeans with hot water and filtering them. You can use any soymilk you like, including soymilk that has been separated from the husks. Processed soymilk products include soymilk concentrates, diluted soymilk products, and soymilk containing various additives. In addition, tofu paste refers to tofu that has been made and is made into a paste by adding water or adding water to it or by adding it to the mixer without adding water.

Thickening agent is added to soy milk, processed products thereof, or tofu paste in a proportion of 1.0 to 20.0% by weight.

A feature of the present invention is that it is possible to form tofu into strings by adding a glue, and the amount of glue added varies depending on the type of glue. In short, it is desirable that the amount is at least enough to form a thread-like tofu that can be scooped up with chopsticks and eaten, but not enough to cause the tofu to lose its texture when eaten.

Examples of the thickening agent include starch, guar gum, xanthan gum, agar, gelatin, pectin, sodium caseinate alginate, sodium caseinate, and seaweed powder, which may be used alone or in combination.

Further, in the present invention, the protein is coagulated using a coagulant in order to form tofu into filamentous tofu and to give it the properties of tofu.

As the coagulant, magnesium chloride, ursium chloride, magnesium sulfate, calcium sulfate, glucono delta lactone, etc. are used as appropriate.

In the present invention, the method of using the coagulant is to add the thickening agent to an aqueous solution containing about 0.1 to 3.0% of the coagulating agent from a container that allows the soymilk added with the thickening agent to squirt out or flow out in multiple lines. The soy milk is squirted or flowed out, the protein is coagulated, and filamentous tofu is formed.

(Effects) In the present invention, it is possible to form tofu coagulated with a coagulant into a thread by adding a paste to the thread.

Since the filamentous tofu of the present invention can be easily eaten by scooping it with chopsticks, it provides various ways to eat tofu.

In the summer, it can be eaten like somen, and in the winter, it can be made into yudofu (like konnyaku), or stir-fried like yakisoba (yakisoba).

Next, examples of the present invention will be shown.

Example 1 Soaked soybeans are ground, about 5 times the amount of water is added thereto, boiled for 3 minutes, and filtered to obtain soy milk.

Add 1.5% sodium alginate, 0.5% xanthan gum, and 5.0% starch to this soymilk, mix well, and place in a container with many 1.5 mm diameter holes in the bottom, and prepare by placing a fall prevention plate on the bottom. .

Meanwhile, prepare water by adding 0.5% calcium sulfate and 0.5% magnesium chloride and placing it in a container.

The above-mentioned thickening soymilk was allowed to fall in the form of threads from above the calcium sulfate-containing solution by removing the fall prevention plate, and was continuously coagulated in the calcium sulfate-containing solution to obtain thread-like tofu.

Although the obtained filamentous tofu had a filamentous appearance, it could not be easily cut even in water and could be eaten by scooping it up with chopsticks.

Claims (1)

[Claims] 1. A paste is added to and mixed with soy milk, a processed product thereof, or a paste of tofu, and the resulting mixture is squirted into a solution containing a coagulant for tofu to continuously coagulate it into a thread. A method for producing stringy tofu.