CN101228937A - Tofu pieces and preparing method thereof - Google Patents
Tofu pieces and preparing method thereof Download PDFInfo
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- CN101228937A CN101228937A CNA2008100095627A CN200810009562A CN101228937A CN 101228937 A CN101228937 A CN 101228937A CN A2008100095627 A CNA2008100095627 A CN A2008100095627A CN 200810009562 A CN200810009562 A CN 200810009562A CN 101228937 A CN101228937 A CN 101228937A
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- soya
- bean milk
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- bean curd
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Abstract
The invention aims to obtain thin sheet of bean curd, dissolving in mouth of which is identical to or better than that of one-off thin sheet of bean curd and a method determining to mass-produce the thin sheet of bean curd continuously. Dissolving in mouth of high oil content fresh thin sheet of bean curd (oil content in solid component of the thin sheet of bean curd is 40wt% to 72wt%) obtained from taking soymilk emulsify material by adding oil to the soymilk as raw material of the thin sheet of bean curd is identical to or better than that of one-off thin sheet of bean curd. In addition, defrosted thin sheet of bean curd is also well tasted obtained from refrigerated thin sheet of bean curd. According to the invention, the thin sheet of bean curd can be mass produced, dissolving in mouth of which identical to or better than that of one-off thin sheet of bean curd.
Description
Technical field
The present invention relates to skin of soya-bean milk (Soup Leaf) and preparation method thereof.
Background technology
The skin of soya-bean milk be will heating the epithelium that forms of soya-bean milk surface uncover and the japanese traditional soybean processed foods made.Just uncovered the skin of soya-bean milk that takes and be called fresh bean curd skin (Sheng Soup Leaf) (or taking off the skin of soya-bean milk (drawing げ Soup Leaf on the I)), except that providing, often similarly directly eat with raw fish in Japan as the cooking material.In the fresh bean curd skin, uncover the skin of soya-bean milk that takes from soya-bean milk at first and be called a skin of soya-bean milk (Soup Leaf) or the skin of soya-bean milk that draws water (げ Soup Leaf on the く body), its mouthful dissolubility is good, is very precious thing, but just have this sense of food owing to generally only uncover the skin of soya-bean milk that takes at first, therefore produce difficulty continuously.
Patent documentation 1 discloses by soya-bean milk is contained and has been dipped in the skin of soya-bean milk, can obtain the sense of food that thick and heavy sense is arranged than fresh bean curd skin softness.Yet, for easily being contained, soya-bean milk is dipped in the skin of soya-bean milk, the skin of soya-bean milk must be cut into strip, maybe the skin of soya-bean milk that cuts and soya-bean milk are sealed in the step of heating such as adopting poach in the container etc.
Known the carrying out of uncovering along with the secondary skin of soya-bean milk, three skin of soya-bean milk, the oil quantity in the skin of soya-bean milk reduces, and the amount of protein, carbohydrate increases (non-patent literature 1).Yet, do not carry out changing the composition in the skin of soya-bean milk, obtain and a skin of soya-bean milk trial of above sense of food on an equal basis.
Because the fresh bean curd skin is perishable, keeping quality is poor, in most cases only consumes as senior food materials in the neighborhood, grown place, circulation is little.
On the other hand, because the dry skin of soya-bean milk, the freezing freezed bean curd skin that obtains that fresh bean curd skin drying is obtained are few in problem aspect the keeping quality, therefore the food production merchant produces in a large number and circulates extensively, but owing to the reasons such as protein generation sex change in the skin of soya-bean milk, lost soft feeling, mouthful dissolubility (the molten け of ロ) is poor.
Patent documentation 2 discloses to have when the freezed bean curd skin that obtains with the raw material soya-bean milk that has added carbohydrate thaws and skin-deep sense of food, the local flavor together of fresh bean curd.Yet according to the difference of carbohydrate kind, sweet taste might exert an influence to its local flavor.
[patent documentation 1] TOHKEMY 2004-73110 communique
[patent documentation 2] TOHKEMY 2001-57860 communique
[non-patent literature 1] " about making the research of the skin of soya-bean milk " (ゅ げ System Zao に Seki The Ru research) 16 volumes, p280-283,2001 are collected and compile in the research of Tochigi commerical test research institute
Summary of the invention
The objective of the invention is continuously that a large amount of to produce mouthful dissolubilities the same with skin of soya-bean milk good or than its good skin of soya-bean milk.
The inventor furthers investigate in order to solve above-mentioned problem, and the result has finished the present invention.
That is, main points of the present invention are: 1) fresh bean curd skin is characterized in that with respect to skin of soya-bean milk solid constituent, lubricant component is 40～72 weight %; 2) preparation method of 1 described fresh bean curd skin, it will add the soya-bean milk emulsion of grease modulation as skin of soya-bean milk raw material in soya-bean milk; 3) preparation method of 2 described fresh bean curd skins, wherein the average emulsification particle diameter of soya-bean milk emulsion is below the 10 μ m, oil content is 6～28 weight %; 4) freezed bean curd skin, it is with freezing the obtaining of 1 described fresh bean curd skin.
The method according to this invention can continuous, the mass-produced skin of soya-bean milk of the present invention has mouth dissolubility sense of food identical with skin of soya-bean milk or the excellence more than it.And its freezing freezed bean curd skin that obtains had good keeping qualities, to thaw and also can not lose soft feeling, sense of food, mouthful dissolubility are good.
The specific embodiment
The skin of soya-bean milk is normally by adding soya-bean milk in skin of soya-bean milk pot, heating, and the film that will form on the soya-bean milk liquid level with rod etc. is uncovered making, and the lubricant component of a common skin of soya-bean milk is about 32～36 weight % with respect to skin of soya-bean milk solid constituent.Along with secondary, three times uncover, lubricant component reduces gradually.
Relative therewith, fresh bean curd skin of the present invention is 40～72 weight %, is brand-new material.The high mouthful dissolubility of lubricant component content is good, but along with the intensity that increases skin of soya-bean milk epithelium reduces, broken easily when taking off, productivity reduces.Therefore, consider this point, preferred 45～70 weight % of lubricant component, more preferably 50～60 weight %.If lubricant component surpasses 72 weight %, then, diminish commodity value except because skin of soya-bean milk epithelium intensity reduces causes also separating even obtain lubricant component skin of soya-bean milk difficulty takes off.
As mentioned above, with in soya-bean milk, adding the raw material of the soya-bean milk emulsion of grease modulation, can obtain fresh bean curd skin of the present invention as the skin of soya-bean milk.Also can in the process of making soya-bean milk, add grease.The average emulsification particle diameter of soya-bean milk emulsion is below the 10 μ m, more preferably below the 4 μ m.If average emulsification particle diameter surpasses 10 μ m, when then in skin of soya-bean milk pot, injecting the soya-bean milk emulsion, grease easily on soya-bean milk top from, during separation, then can not successfully generate the film of the skin of soya-bean milk, because of. this is difficult to uncover next, moreover, even can uncover, the lubricant component of the gained skin of soya-bean milk also separates easily, poor quality.
The soya-bean milk emulsion can be by adding grease in soya-bean milk, devices such as use homogenizer homogenize and handle and make, and in this case, unexpectedly are that emulsifying agent is not necessarily essential, can not reduce the natural food image of bean curd.Certainly, at lubricant component for a long time,, can add as required for the purpose of stable emulsion.Homogenize handle preferably prepare lightly with homogenizer emulsification to for example average emulsification particle diameter be about 16 μ m after, making average emulsification particle diameter by high pressure homogenisers is below the 10 μ m.In order to prepare emulsification and to use the homogenizing apparatus of possible the entrained air as homogenizer, essentially shorten the preparation emulsification times, or use baffle plate etc., inhibition foaming as much as possible.Can before high pressure homogenisers, be provided with and take off subtraction unit, the pressure of stable high voltage homogenizer.If bubble, then the epithelium of the skin of soya-bean milk forms difficulty.
As the method beyond above-mentioned, in soya-bean milk, add and to mix the emulsion that has homogenized in advance, also can make the soya-bean milk emulsion.At this, as this emulsion that has homogenized in advance, except can use in soya-bean milk, add soybean oil homogenize obtain, also can use the emulsion from breast such as whipping cream (giving birth to Network リ one system), milk.Use can obtain special local flavor from the emulsion of breast, can make that in addition sense of food is more soft.Under the fresh milk oil condition, can be added into about 1.5 times of dry weight of the employed soybean of soya-bean milk; Under the situation of milk, separately use can not improve lubricant component, but can be added into about 3.0 times of the employed soybean dry weight of soya-bean milk.In addition,, will in emulsion, add the spray-dried Powdered thing that obtains of excipient such as starch and be added in the soya-bean milk and mix and can make the soya-bean milk emulsion as other method, in this case, owing to need not to use device such as homogenizer, easy.For this purpose, also preferably use for example " ェ マ Off ァ ッ ト " (reason is ground PVC ミ Application (strain) society system trade name).
The lubricant component of soya-bean milk emulsion is high more, and resulting skin of soya-bean milk lubricant component is high more.Obtain lubricant component when using lubricant component to be the soya-bean milk emulsion of 7 weight % and be 50% the skin of soya-bean milk and be standard,, adjust the lubricant component of soya-bean milk emulsion in the scope of 6～28 weight % according to the lubricant component of the needed skin of soya-bean milk.
The fat type that adds is had no particular limits, can use soybean oil, rapeseed oil, olive oil, cottonseed wet goods liquid oils, also can use edible oil and fat such as coconut oil, palm oil, lard, tallow, sclerosis fish oil in addition.If, preferably use soybean oil in order to obtain the soybean local flavor, otherwise, have characteristics in order to make local flavor, can use Eutrema yunnanense wet goods flavored oils.In addition, also can use the salmon wet goods to contain the edible oil of physiological activator.In addition, by in adding grease, adding oil-soluble pigment, can stably take off out the painted skin of soya-bean milk.
The high soya-bean milk emulsion of lubricant component that as above obtains is used as raw material, can obtains the skin of soya-bean milk of the present invention according to known producing skin of soya-bean milk method.For example, in the soya-bean milk pot, inject above-mentioned soya-bean milk emulsion, be heated, uncover the film that on the soya-bean milk liquid level, generates, can obtain the skin of soya-bean milk of the present invention.The lubricant component of the skin of soya-bean milk that obtains, be to obtain grease under the situation of soya-bean milk emulsion of 7.3 weight % to be about 54% a skin of soya-bean milk for example using lubricant component, the skin of soya-bean milk of uncovering subsequently is according to the scale of implementing and difference, for example adding in the soya-bean milk pot that to peristome is 96 * 50cm under the situation of 9 liters of soya-bean milk emulsions (lubricant component 7.3%, solid constituent 12%), even 12 skin of soya-bean milk (the 12nd skin of soya-bean milk of uncovering) can not be lower than 50% yet, can obtain the extraordinary skin of soya-bean milk of mouthful dissolubility.Certainly, for can replenishing the soya-bean milk emulsion, stabilizing quality (deviation that grease divides) takes off the skin of soya-bean milk.
Another aspect of the present invention is with the freezing freezed bean curd skin that obtains of the above-mentioned skin of soya-bean milk (fresh bean curd skin).Unexpectedly, also can not lose soft feeling even freezed bean curd skin of the present invention thaws, sense of food, mouthful dissolubility are good.Though agnogenio, think that the lubricant component in the skin of soya-bean milk is effective to the sex change of CKIs matter.
Embodiment
Embodiments of the invention below are shown.% and part are weight basis in these examples.
(embodiment 1)
In 96 weight portion soya-bean milk (lubricant component 3.3%, solid constituent 12%), add 4 weight portion soybean oils, stir with 7000rpm with homogenizer (プ ラ ィ ミ Network ス society system) and prepared emulsification in 2 minutes, at 50kg/cm
2High pressure homogenize down with homogenizer (APU Rannie AS society system), obtain soya-bean milk emulsion (grease divides 7.3%).
The average emulsification particle diameter of the soya-bean milk emulsion after homogenizing is 2.6 μ m.It is the skin of soya-bean milk groove (the produce society system of going to the field) of 96 * 50cm that this soya-bean milk emulsion (9 liters) is injected peristome, heating, and design temperature is 99 ℃, reaches 60 ℃ in the soya-bean milk surface temperature and takes off the skin of soya-bean milk after 10 minutes.The moisture of this fresh bean curd skin (first) is 47.6%, and lubricant component is 54.0% (in the solid constituent).Take off the 12nd, grease divides and all to be not less than 50% (second: 53.6%; The 4th: 53.9%; The 6th: 51.3%; The 8th: 50.0%; The 12: 51.2%).In addition, available rapeseed oil, coconut oil replace soybean oil to implement.
These fresh bean curd skin mouth dissolubilities, local flavor are all good.Has most the soybean local flavor when wherein, using soybean oil.
Average emulsification particle diameter is measured with laser diffraction/diffuse transmission type particle size distribution analyzer (water リ バ LA-500) after the dilution soya-bean milk.
(embodiment 2)
Add 6.4 weight portion soybean oils in the identical soya-bean milk (not adding soybean oil) that in 93.6 weight portions and embodiment 1, uses, homogenize similarly to Example 1 obtain soya-bean milk emulsion (average emulsification particle diameter 3.2 μ m) after, take off the skin of soya-bean milk according to the method identical with embodiment 1.The moisture of this fresh bean curd skin is 52.3%, and lubricant component is 57.5% (in the solid constituent).
(embodiment 3)
Add 25 weight portion soybean oils in the identical soya-bean milk (not adding soybean oil) that in 75 weight portions and embodiment 1, uses, the soya-bean milk emulsion that using homogenizes similarly to Example 1 obtains (average emulsification particle diameter 3.0 μ m), estimate to be difficult to uncover because the film of the skin of soya-bean milk is easily broken, and use red bean Beancurd sheet groove.That is, 200 milliliters of soya-bean milk emulsions are injected the red bean Beancurd sheet grooves of 26 * 10cm, take off out the skin of soya-bean milk according to the method identical with embodiment 1.
The fresh bean curd severe edema due to hypofunction of the spleen that obtains is divided into 45.3%, and lubricant component is 70.2% (in the solid constituent).This skin of soya-bean milk mouth dissolubility is very good.
(embodiment 4)
In the identical soya-bean milk (not adding soybean oil) that 95 weight portions and embodiment 1 uses, add the Powdered emulsified fat of 5 weight portions (ェ マ Off ァ ッ ト CO: manage PVC ミ Application (strain) the society system of grinding, trade name), mix to obtain soya-bean milk emulsion (lubricant component 7.3%, solid constituent 17%, average emulsification particle diameter 1.7 μ m) 9L, take off out the skin of soya-bean milk according to the method identical with embodiment 1.This fresh bean curd severe edema due to hypofunction of the spleen is divided into 49.8%, and lubricant component is 52.0% (in the solid constituent).
(comparative example 1)
100 weight portions are directly heated in skin of soya-bean milk groove with the identical soya-bean milk (not adding soybean oil) that embodiment 1 uses, take off out the skin of soya-bean milk similarly to Example 1.This fresh bean curd severe edema due to hypofunction of the spleen is divided into 61.1%, and lubricant component is 32.0% (in the solid constituent).
(comparative example 2)
In the experiment of precedent, in 96 weight portion soya-bean milk, add 4 weight portion soybean oils, stir in advance with high speed agitator, take off out the skin of soya-bean milk similarly to Example 1 with the product that obtains (average emulsification particle diameter 15.6 μ m, lubricant component 7.3%), grease on soya-bean milk liquid top from, the unstable epithelium that forms the skin of soya-bean milk can not successfully be uncovered.
(comparative example 3)
In 70 weight portion soya-bean milk, add 30 weight portion soybean oils, the soya-bean milk emulsion that using homogenizes similarly to Example 1 obtains (lubricant component 33.3%, average emulsification particle diameter 3.1 μ m), with the soya-bean milk pot identical with embodiment 3, attempt to take off out similarly to Example 3 the skin of soya-bean milk, but, can't take off out because the bean curd epithelium is easily broken.
(evaluation of the skin of soya-bean milk)
10 of evaluation personnel carry out sense evaluation (the mouth dissolubility of the skin of soya-bean milk made from common soya-bean milk be 3 minute, mouthful dissolubilities extraordinary be 5 minutes) according to 5 grades of evaluation assessments to the fresh bean curd skin of above embodiment 1～4 (being to use soybean oil for embodiment 1), comparative example 1.The result is: 10 average mark, embodiment 1:4.5 branch; Embodiment 2:5 branch; Embodiment 3:5 branch; Embodiment 4:5 branch; Comparative example 1:3 branch.
In addition, the fresh bean curd skin of embodiment 1～4, comparative example 1 is frozen-20 ℃ refrigerator and cooled, make the freezed bean curd skin, from refrigerator, take out after 1 week, under 20 ℃ room temperature, place and thawed in 20 minutes, the skin of soya-bean milk after thawing is carried out the sense evaluation according to above-mentioned identical method.The result is: embodiment 1:4.5 branch; Embodiment 2:5 branch; Embodiment 3:5 branch; Embodiment 4:5 branch; Comparative example 1:3 branch.
Claims (4)
1. the fresh bean curd skin is characterized in that, with respect to skin of soya-bean milk solid constituent, lubricant component is 40～72 weight %.
2. the preparation method of the described fresh bean curd skin of claim 1, it is with the soya-bean milk emulsion that adds the grease modulation in the soya-bean milk raw material as the skin of soya-bean milk.
3. the preparation method of the described fresh bean curd skin of claim 2, wherein, the average emulsification particle diameter of soya-bean milk emulsion is below the 10 μ m, oil content is 6～28 weight %.
4. freezed bean curd skin, it is with freezing the obtaining of the described fresh bean curd skin of claim 1.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2007011425 | 2007-01-22 | ||
| JP2007011425 | 2007-01-22 | ||
| JP2007324710 | 2007-12-17 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101228937A true CN101228937A (en) | 2008-07-30 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNA2008100095627A Pending CN101228937A (en) | 2007-01-22 | 2008-01-22 | Tofu pieces and preparing method thereof |
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| JP (1) | JP2008200029A (en) |
| CN (1) | CN101228937A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009109074A1 (en) * | 2008-03-06 | 2009-09-11 | Liu Fengxia | Nutritive bean curd and method for preparing the same |
| CN103749737A (en) * | 2014-01-13 | 2014-04-30 | 北京凯达恒业农业技术开发有限公司 | VF tofu skin crisp chips and preparation method thereof |
| CN106509153A (en) * | 2016-11-18 | 2017-03-22 | 汉阴县盛发魔芋制品有限公司 | Konjac dried soybean curd sticks and preparation method thereof |
| CN108366578A (en) * | 2015-10-14 | 2018-08-03 | 能波公司 | The method for preparing dried foods |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006262887A (en) * | 2005-02-25 | 2006-10-05 | Nisshin Oillio Group Ltd | Method for producing soy bean curd, soy bean curd, soy bean curd picking tool and dried bean curd producing kit |
-
2007
- 2007-12-17 JP JP2007324710A patent/JP2008200029A/en active Pending
-
2008
- 2008-01-22 CN CNA2008100095627A patent/CN101228937A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009109074A1 (en) * | 2008-03-06 | 2009-09-11 | Liu Fengxia | Nutritive bean curd and method for preparing the same |
| CN103749737A (en) * | 2014-01-13 | 2014-04-30 | 北京凯达恒业农业技术开发有限公司 | VF tofu skin crisp chips and preparation method thereof |
| CN108366578A (en) * | 2015-10-14 | 2018-08-03 | 能波公司 | The method for preparing dried foods |
| CN106509153A (en) * | 2016-11-18 | 2017-03-22 | 汉阴县盛发魔芋制品有限公司 | Konjac dried soybean curd sticks and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2008200029A (en) | 2008-09-04 |
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Application publication date: 20080730 |