JP2001333722A - Tofu (bean curd) mixed with ingredient and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide bean curd having various tastes by mixing various ingredients other than soybean. SOLUTION: This method for producing the bean curds is provided by blending ingredients having fluidity or in a pulven state with soybean milk and these ingredients are contained in the bean curd with the coagulation of the soybean milk.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to tofu mixed with by-products and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, tofu is manufactured using only soybean as a raw material, and a hard steak-like processed soybean product containing soybean as a main raw material and mixed with vegetables and corn is known. I have. The former tofu is monotonous in terms of taste and nutrition because it is made exclusively from soybeans, and the latter is narrowly cooked because it is baked on a frying pan or the like. Above, there is a problem that the vegetables, corn and the like contained therein are mixed as chip-like solids, so that they must be well chewed.

[0003]

[Problems to be Solved by the Invention] Therefore, it is provided with various tastes and nutrients other than soybean, and has a soft and smooth feel of conventional tofu, is easy to eat and is easily digested, and is similar to conventional tofu. There has been a demand for diversified tofu that can be used as an ingredient in a wide range of dishes.

[0004]

Means for Solving the Problems The present inventor has conducted various studies in view of the above situation, and as a result, found that liquid side ingredients such as milk, coffee or cocoa, chicken eggs, meat, fish and shellfish, Fluid liquid or slurry-based auxiliary ingredients derived from vegetables or fruits, or powdered auxiliary ingredients such as flour, yam powder, wheat flour or skim milk powder are mixed into soy milk and solidified, It has been found that tofu that has various tastes and nutrients other than soybeans, and that has the soft and smooth feel of conventional tofu can be obtained.

The present invention has been made based on such findings. 1. a tofu characterized in that a liquid side ingredient or a liquid side ingredient and a powdery side ingredient are mixed in with the coagulation of soy milk; and A method for producing tofu mixed with a free-flowing food ingredient, comprising the steps of (1) soybean soaked in water with water.
100-110 ° C. under pressure of 6-0.8 kg / cm ²
(2) While cooling the soybean subjected to such heat treatment, squeeze the soymilk using a pressing machine, and separate the okara of the squeezed cake from the soymilk. , (3) The soymilk from which okara has been removed is roughly strained with a cloth in order, strained, and then strained to remove the remaining okara, yuba, and other solid contaminants. (4) mixing the liquid side ingredient or powdered side ingredient with the purified soy milk, and (5) coagulating the soy milk mixed with the side ingredient with a coagulant. Characterized in that the manufacturing method,
It is related to.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The side ingredients used in the present invention are usually foods other than tofu, that is, for example,
In general, any foodstuff can be used as long as it is used as a side dish, as a luxury item, or as a dessert. This is a name given in the meaning of distinguishing the ingredients, and generally refers to ingredients other than soybeans. If this side ingredient is liquid, it can be used as it is, but if the side ingredient is in a lump, it may be boiled, baked or fried according to circumstances. After that, the mixture is ground in the presence of optionally added water to give a free-flowing juice or slurry. In general, any means may be employed or any means may be used to effect such comminution, and usually various types of juicers are conveniently used. When the auxiliary food is in powder form, it is generally mixed with a liquid such as water, for example, and stirred and mixed with a juicer as described above to obtain the powdery auxiliary food. Is changed to a fluid state uniformly dispersed in the liquid.

[0007] Examples of the liquid auxiliary ingredients include milk, coffee and cocoa, and examples of the powdery auxiliary ingredients include flour, yam powder, barley flour or skim milk powder. Examples of bulky food ingredients to be made into a liquid or slurry having fluidity include eggs, meats,
Examples include seafood, vegetables or fruits. The tofu mixed with the auxiliary foodstuff of the present invention is produced, for example, by a procedure as shown in the block diagram of FIG. 1 of the accompanying drawings. Hereinafter, the manufacturing method of the present invention will be specifically described with reference to FIG.

[0008] According to FIG. 1, soybean as a starting material is subjected to a process along an arrow in order to become a product (tofu). The washed soybeans are first immersed in water for an appropriate time, for example, 8 to 15 hours (winter: 15 hours, spring: 10 hours, summer: 8 hours), and then immersed in the soaked soybeans, for example, in a pressure cooker. In the heat treatment, water is kept at a temperature of 100 to 110 ° C. for 1 to 2 minutes at a temperature of 100 to 110 ° C. under a pressure of 0.6 to 0.8 kg / cm ² , preferably about 0.7 kg / cm ^2. Is done. Such pressures, temperatures and times are employed to boil the soybean juice quickly and thoroughly,
Such conditions are generally adopted also in the case of conventional tofu production. Next, the soybean that has been subjected to such a heat treatment is cooled and then squeezed with a pressing machine such as a hydraulic squeezing machine, and the soybean sprouts are separated from the soymilk.

[0009] The crude soymilk thus produced is subjected to rough straining with a cloth, medium straining, and finishing straining in order, and after being squeezed, okara, yuba, and other solid contaminants still remain. Is removed to obtain purified soymilk. On the other hand, separately prepared liquid side ingredients or powdered side ingredients, or liquid or slurry-shaped side ingredients derived from chicken eggs, meat, seafood, vegetables or fruits, or further powdered side ingredients are used. It is blended into the purified soy milk. The bulk side ingredients, such as chicken eggs, meat, seafood, vegetables or fruits, may optionally be at a temperature and for a time sufficient to have a softness suitable for grinding with a grinding device such as juicer. After heating, for example, boiling, baking, or frying, under conditions suitable for the respective food ingredients, and then adding, for example, jute in the presence of optionally added water. Liquid or slurry-like liquid juice (crushed juice) that is pulverized and stirred by a server or the like and has fluidity
Processed into

[0010] Even when the powdery auxiliary food is used, as described above, the auxiliary food is in the form of a dispersion uniformly dispersed in a liquid such as water with a juicer or the like. used. The compounding here may be performed by manually stirring and mixing in a container such as a tub or a pan, or may be performed using a device such as a juicer or a cutter. Of course, the above-mentioned auxiliary ingredients may be used in combination of two or more kinds. In the above-mentioned composition, 0.2% by weight of transgrataminase and 99.8% of reduced maltose powder are further added.
An appropriate amount of a commercially available enzyme preparation of, for example, 2 to 3% by weight based on the total weight of soymilk may be added to the soymilk. The advantage is that nutritious tofu can be obtained.

[0011] The above-mentioned soymilk composition is bitter (bittern).
Alternatively, after coagulation using another coagulant commonly used in the production of tofu, the tofu is subjected to an aging treatment in which it is dipped in, for example, hot water at a temperature of 60 to 65 ° C. and left for 40 to 60 minutes. The tofu produced in this manner is cut to an appropriate size to become a commercial product, and the tofu may be fried in cooking oil in some cases.
A deep-fried product such as fried tofu or raw fried that has an improved taste that is difficult to lose its shape may be used. If yam is mixed in the form of yam powder or yam-mixed powder as a side ingredient when producing this fried product, a well-colored product is obtained.

[0012]

Next, the present invention will be described with reference to examples, but the present invention is of course not limited to such examples. In order to produce the tofu of the present invention shown in each of the following examples, first, soymilk was produced as follows. Whole soybean 10
kg in water for 7 to 15 hours (Winter: 15 hours, Spring:
10 hours, summer: 8 hours), and then dipped in 70 L of water under a pressure of 0.7 kg / cm ² for 105 to 110 hours.
Cook for 2 minutes at a temperature of ° C. The soybean which has been cooled and cooled is squeezed with a pressing machine to squeeze out soymilk for about 20 minutes, and 7 kg of okara is separated from the soymilk. By stirring the expressed soy milk well, bubbles floating on its surface are eliminated.

Then, the sizes of the cloths are different from each other.
Using a seed cloth, strain the coarse soy milk with no foam,
After straining and finishing to remove 500 g of okara and 50 g of yuba and other solid contaminants, small bubbles regenerated and small amounts of remaining yuba were completely removed by a defoaming machine to purify. Obtain raw soy milk. Thus, 6
Soymilk 6 at a concentration of 12-13 ° having a temperature of 8-70 ° C
0 L occurs. (Here, the concentration indicated by "°" means the concentration of the sugar content of soymilk measured by a densitometer such as a Baume densitometer or a saccharimeter in terms of frequency (% by weight).

Example 1 800 g of egg white is stirred with a juicer for about 1 minute to prepare a liquid, liquid food ingredient. On the other hand, 40 g of a transgrataminase preparation comprising 0.2% by weight of transgrataminase and 99.8% by weight of reduced maltose powder was added to 50 g of the preparation.
of the soymilk 1 produced as described above.
Add to 4 L and mix until homogeneous. 15% by weight bitter 7 at a temperature of 65 ° C.
By adding 0 ml and leaving for 45 to 60 minutes,
This soymilk composition is coagulated, and the coagulated tofu is immersed in boiling water, kept at 70-80 ° C. for 15 minutes, and then immersed again in boiling water, applying the principle of hot spring egg or fish watering. Then, the mixture is aged at 65 ° C. for 15 minutes to obtain the tofu of the final product. This tofu was also suitable for use as a raw food, and because it was mixed with egg white, it became a nutritionally balanced tofu supplemented with nutrient components of egg white.

Example 2 600 g of egg yolk was mixed with 100 ml of water in a juicer for about 1 hour.
Stir for a minute to prepare a liquid, liquid food ingredient. A tofu is produced in the same manner as in Example 1 except that this auxiliary food is used instead of the auxiliary food in Example 1.
This tofu was also suitable for use as a raw food, and because it contained egg yolk, it became a nutritionally balanced tofu supplemented with the nutrient components of egg yolk.

Example 3 Twenty raw eggs (1.4 kg) are stirred for about 1 minute to prepare a liquid, liquid food ingredient. Example 1 except that this supplement was used in place of the supplement of Example 1 and that 13 L of soy milk was used instead of 14 L of soy milk.
The tofu is produced in the same manner as described above. This tofu was also suitable for use as a raw food, and because all the components of the egg were mixed, it became a nutritionally balanced tofu supplemented with the nutritional components of the egg.

Example 4 55% by weight of flour, 30% by weight of yam powder, 10 of egg white
Commercial yam powder comprising 5% by weight and 5% by weight of stabilizer
500 g of the product is stirred with 700 ml of water or soy milk with a juicer for about 1 minute to prepare a fluid, liquid side ingredient. This side ingredient is used in place of the side ingredient of Example 1 and tofu is produced in the same manner as in Example 1, except that 13 L of soy milk is used instead of 14 L of soy milk. Since this tofu was mixed with yam and egg white, it became a nutritionally balanced tofu supplemented with nutrients of this yam and egg white. Further, when this tofu was fried in oil, fried tofu and freshly-fried tofu with good coloring were obtained.

Example 5 Tofu is produced in the same manner as in Example 1 except that 1 kg of the onion is finely chopped, and the resultant is crushed with oil, boiled, or liquefied with a juicer as an auxiliary food. This tofu was improved in nutritional value due to the inclusion of onion, and became a tofu with excellent flavor.

[0019]

As is apparent from the above description, according to the present invention, various kinds of tastes and nutrients other than soybeans are provided, and the conventional soft tofu has a soft and smooth feel and is easy to eat. A diversified tofu is provided that is easy to digest and can be used as an ingredient in a wide range of dishes like conventional tofu.

[Brief description of the drawings]

FIG. 1 is a block diagram for explaining a manufacturing method of the present invention in the order of processing steps.

Claims (9)

[Claims] 1. A tofu comprising a liquid side ingredient or a powdery side ingredient mixed with coagulation of soy milk. 2. The liquid side ingredient is liquid milk,
Liquid or slurry-like side ingredients derived from any of heat or cocoa, or eggs, meat, seafood, vegetables or fruits, and the powdery side ingredients are flour, yam powder, barley or defatted The tofu according to claim 1, which is powdered milk. 3. The tofu according to claim 1 or 2, wherein a transglutaminase enzyme is added to the soy milk prior to coagulation of the soy milk. 4. The tofu according to any one of claims 1 to 3, wherein the tofu is fried with edible oil. 5. A method for producing tofu mixed with a free-flowing foodstuff, comprising: (1) soybean soaked in water together with water under a pressure of 0.6 to 0.8 kg / cm ² ; To 100
Kept at a temperature of ~ 110 ° C for 1-2 minutes,
(2) After cooling the soybean that has been subjected to such a heat treatment, squeeze the soymilk using a pressing machine, separate the okara of the squeezed lees from the soymilk, and (3) remove the soymilk from which the okara has been removed. A coarse strainer, a medium strainer, and a final strainer are used in order to remove the remaining okara, yuba, and other solid contaminants, thereby producing purified soymilk. (5) A method for producing tofu, comprising: mixing a soluble side ingredient or a powdery side ingredient into the purified soymilk; and (5) coagulating the soymilk mixed with the side ingredient with a coagulant. 6. Liquid milk as a liquid side ingredient,
Liquid or slurry-like side ingredients derived from any of coffee or cocoa or chicken eggs, meat, seafood, vegetables or fruits are used, and as powdery side ingredients, flour, yam powder, and barley flour are used. 5. The method for producing tofu according to claim 4, wherein skim milk powder is used. 7. In the case where the auxiliary food material for forming a liquid or slurry is in the form of a lump, the lump is optionally subjected to a heat treatment and then pulverized in the presence of optionally added water or soy milk. The method for producing tofu according to claim 4 or 5, wherein the tofu is a liquid or slurry having fluidity. 8. The method according to claim 6, wherein the pulverization is performed by a juicer. 9. The method for producing tofu according to any one of claims 5 to 7, wherein a transgrataminase enzyme is mixed into the purified soymilk.