JPH0563138B2 - - Google Patents

Description

[Detailed description of the invention]

(Industrial Field of Application) The present invention relates to a method for producing tofu, and more particularly to tofu rich in nutritional value in which soy milk is coagulated with bittern and the broth is integrally enclosed therein without being discarded. (Conventional technology) Traditionally, the method of manufacturing firm tofu is to decompose the okara component from the gou soup to make soy milk, add bittern to it and coagulate it, and then remove the broth called ``yu''.
After that, we put it in a box and press it, exposed it to water and cut it.
It goes through the process of being sealed in a container. The reason why this firm tofu is removed from its broth and then subjected to a box press and water bleaching process is because tofu that has been coagulated with a coagulant is pudding-like and soft and lacks chewiness. It is thought that this is because it has traditionally been established that firm tofu is good because it increases the firmness and gives it a certain degree of texture. However, it is unreasonable to throw away the broth as it is extremely rich in nutrients, including high-quality fats, carbohydrates, and proteins, which is a negative for tofu, which is considered a healthy food. It is. In addition, the necessity of putting the tofu in a box that exposes it to air during the process makes it easy for microorganisms to propagate during contact with the air, making the firm tofu a food that does not keep well and is susceptible to deterioration. (Problems to be Solved by the Invention) The present invention was made in an attempt to solve the above-mentioned drawbacks, and as a result of an experiment in which tofu lumps after coagulating soymilk were integrated and encapsulated without separating the broth, The present invention was based on the discovery that it develops a sweet and umami flavor with ripening and has a good shelf life. (Means for solving the problem) Soybeans are soaked in water, ground and heated to make gojiru.
This is squeezed to remove the okara content and obtain soy milk. Next, the soymilk is transferred to a coagulation container, and bittern (magnesium chloride) is added while stirring to obtain a pudding-like coagulated curd block. At this time,
The temperature of this card block is approximately 80℃ due to heating.
Maintain the appropriate temperature for coagulation. Then, the coagulated state of the curd block is lightly crushed to break up the structure, and then the top of the coagulated container is covered with a lid that can separate the broth while retaining the so-called "yu" broth. Press the lid to compress the pudding-like tofu mass and adjust it to an appropriate hardness. The lid that can separate the broth is, for example, a plate with small holes scattered about it, or a mesh or colander covered with a slightly coarse cloth. Then, a weight is placed on the lid or it is pressed using a hydraulic press, etc., but the degree of compression is adjusted depending on the weight of the weight and the pressing time, etc., depending on the user's preference. , choose soft or hard ones. On this occasion,
The important thing is to press the tofu chunks and broth inside the coagulation container without allowing them to come out of the container, and to prevent them from coming into contact with air. In addition, the temperature of the broth is approximately 80℃ when the coagulant is added.
As the temperature decreases as the pressing process progresses, it is desirable to maintain the temperature at 50 to 80°C by surrounding the coagulation container with warm water or by removing a portion of the broth and reheating it. Now, the tofu block that has been pressed to an appropriate hardness is cut into appropriate sizes, and without going through the conventional soaking process for firm tofu, it is directly placed in a tofu container with broth and sealed. In other words, the boiling liquid, which was conventionally thrown away after grinding, is not discarded.
Add it to the container with the tofu. Thereafter, it is quenched and stored, and then shipped as usual. (Function) Because the broth is enclosed in the product container together with the tofu chunks without throwing away the broth, it is possible to incorporate nutritionally rich lipids, carbohydrates, and protein components such as lysine, threonine, and amino acids contained in the broth. Compensates for the nutritional imbalance of conventional firm tofu. At this time, maturation progresses between the tofu chunks and the broth at an appropriate temperature, and an action that gives the tofu a unique flavor including sweetness progresses. The reason for this has not yet been theoretically investigated, but because the broth ingredients and bittern tofu chunks are mixed together for a long time and kept at a temperature of 50 to 80 degrees Celsius, which is relatively suitable for ripening, the ingredients It is thought that this provides favorable conditions for interaction and promotes ripening. By pressing the paste-like curd block obtained by adding a coagulant to soy milk with the lid, the firmness can be adjusted to the customer's preference, and it has a good texture similar to firm tofu. You can get delicious tofu. Furthermore, by performing this in the coagulation container, contact with the outside air is cut off, thereby preventing the invasion of various bacteria that tend to adhere to the tofu surface. In addition, setting the temperature for sealing in the product container at 50 to 80°C suppresses the growth of microorganisms such as aerobic gram-negative cocci, and
Tofu that has been kept for only about a day can be kept from rotting for about two weeks. (Effects of the Invention) Based on the above structure, the tofu produced by this method can be made into highly nutritious tofu that contains nutritional components such as lipids and carbohydrates contained in the broth, and is Integral encapsulation with tofu chunks promotes an excellent maturing effect and has the effect of exhibiting a unique flavor with sweetness and richness. Furthermore, since there is no contact with air during production and the temperature is maintained at 50 to 80°C during encapsulation, the growth of microorganisms is suppressed as much as possible and the tofu can be kept for a long time. (Example) 20 kg of soybeans were soaked in water for 12 hours, crushed and heated with steam to make gojiru, which was then squeezed to remove the okara content to make soy milk. was added to form a pudding-like curd block. Then, in this coagulation container, a lid made of a wire mesh and a strainer cloth was placed on top of the coagulation container while still containing the broth, a weight of about 10 kg was placed on the container, and the container was pressed for 10 minutes. The hardness can be adjusted by pressing the inside of the container, and the relationship between the weight of the weight and the hardness is as shown in the table below.

[Table] Approximately 3.
Crush it into cm cubes, scoop it up with a shiyamoji, pour it into a product container along with the broth, and seal it with a pack. When this product was subjected to a ripening test by changing the coagulant, the results were obtained as shown in the table below.

[Table] As a result, it was found that only when bittern was used as a coagulant, the original flavor of tofu was maintained, and the tofu had a natural taste with no sweetness or unpleasant taste. In addition, a comparative test was conducted to compare the shelf life with conventional firm tofu, and the results were as shown in the table below.

[Table] Existence)
As a result, it was found that the tofu according to the present invention can be kept for about four times as long as conventional firm tofu.

Claims (1)

[Scope of Claims] 1. Soaked soybeans are ground and heated to make goujiru, which is then squeezed to remove the okara content to make soymilk.The soymilk is transferred to a coagulating container and bittern is added to make curd block. , Cover the top of the coagulation container with a lid that can separate the broth, press the lid to compress the curd block to an appropriate hardness to form a soymilk mass, and heat at 50 to 80°C.
1. A method for producing tofu, which comprises cutting the tofu chunks and encapsulating them together with the broth in a product container while maintaining a temperature of .