JP2002191308A - Method for producing packed soybean curd - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing packed soybean curd easily taken out of a package. SOLUTION: This method for producing packed soybean curd comprises the following steps: charging soybean milk into a package to the internal surface of which ethanol is applied, sealing the package charged with the soybean milk followed by heating the resultant package to coagulate the soybean milk, and thereafter, giving an impact on the package from the outside thereof.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing filled tofu which can be easily taken out of a container.

[0002]

2. Description of the Related Art A method of producing tofu is roughly divided into a method in which soy milk is coagulated in a mold, and then cut tofu to be exposed to water and a soy milk mixed with a coagulant are filled and sealed in a small container. There is a filled tofu that solidifies in the container. The latter is advantageous over the former in terms of storage period, distribution, and the like, and in recent years, this filled tofu has become the mainstream.

[0003] However, the filled tofu is coagulated in the container, so that the tofu and the container adhere to each other, so that even if the container is inverted, a part of the tofu remains in the container and cannot be completely removed. There are various measures to solve this. For example, a large amount of coagulant is used to strongly coagulate to cause water separation, to form a water layer between the container and the tofu, or to set the coagulation temperature higher than normal or to heat for a long time. A typical example thereof is a material which solidifies strongly and causes water separation. However, according to these methods, it is easy to take out from the container, but it is necessary to use a coagulant more than necessary or raise the coagulation temperature, so that the flavor and texture may be sacrificed.

[0004] Further, soymilk before adding a coagulant is added to 18
There is a method of generating water separation during coagulation by preheating to -30 ° C (Japanese Patent No. 2936175). In this method, water separation occurs as a result of the impairment of the inherent water retention of the tofu, and it is considered that the entire tissue structure of the tofu has been loosened. Therefore, the texture is not necessarily the original elasticity of tofu.

[0005]

An object of the present invention is to provide a method for producing a filled tofu which can be easily and almost completely removed from a container without impairing the flavor and texture.

[0006]

In order to solve the above problems, various studies have been made. After filling a container having an inner wall surface coated with an aqueous ethanol solution with soymilk mixed with a coagulant,
Sealing, heating and coagulating this, the tofu can be easily taken out, and furthermore, the effect is further improved by applying an impact to the container from the outside in the unopened state after heat coagulation. Thus, the present invention has been completed.

[0007] That is, the present invention is a method for producing a filled tofu, characterized by filling soymilk in a container having an inner wall surface coated with an aqueous ethanol solution, sealing and heating and coagulating the container. A method for producing a filled tofu, characterized in that a container is filled with soymilk, sealed, heat-coagulated, and then subjected to an impact from the outside of the container in an unopened state.

[0008]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be specifically described below. The soymilk used as a raw material is no different from the soymilk used in ordinary tofu production. That is, soaked soybeans, moulted soybeans or non-soaked soybeans are ground with water,
The obtained go is heated at 80 to 120 ° C. for about 0.1 to 10 minutes and then filtered to obtain soy milk. This soymilk may be sterilized or sterilized by a high-temperature heat treatment, if necessary. The protein concentration of soy milk is 5 to 10%, preferably 6 to 8%
It is.

The coagulant to be added to the soymilk is not different from the coagulant used in the production of ordinary packed tofu, and is naturally bittern, magnesium chloride, magnesium sulfate, calcium chloride, calcium sulfate, calcium monophosphate,
Calcium lactate and further glucono delta lactone, which are used by dissolving them in water at a concentration of 5 to 70%.

[0010] The soymilk to which the coagulant has been added is filled and sealed in a container. At this time, an aqueous ethanol solution is applied to the inner wall surface of the container. The container used is the same as a normal filled tofu container, for example, a box having a capacity of about 100 to 500 ml,
The material is polypropylene (PP), polyethylene (P
E), polystyrene (PS) resin alone or PP, P
E, or a PS film with a PP film, such as a releasability improving film, or PP, PE, etc.
What bonded a film is used.

The concentration of the aqueous ethanol solution to be applied to the container is 0.5% or more, preferably 1.0 to 50%. The method of applying the solution to the inner wall surface of the container is such that it can be applied uniformly and thinly on the entire inner wall surface of the container. Any method may be used, for example, a method of wiping with a cloth such as gauze impregnated with the coating agent, or a method of spraying the coating agent in a mist state.

The container coated with ethanol is filled with the soymilk to which the coagulant has been added, the upper part is sealed with a sealing material, and this is heated and coagulated at 70 to 130 ° C. to obtain a filled tofu. The filled tofu thus obtained can be easily taken out of the container. Further, by giving the filled tofu an impact from the outside of the container, the ease of taking out is further improved. As a general method for removing filled tofu, after removing the seal, tilt the container obliquely, tap the lower side lightly to slide the tofu, and create a gap between the container and the tofu. The impact in the present invention is to instantaneously apply a certain degree of impact to the unopened tofu from the outside of the container, thereby inducing water separation between the tofu and the container, and has a different effect from the former.

The method of applying an impact may be any impact that causes a shift in the contact surface between the tofu and the inner wall of the container. For example, it is performed by hitting the outside of the container of the filled tofu or dropping it from a certain height. be able to. The effects of the present invention will be described below with reference to experimental examples.

[0014]

[Experimental example] Preparation of soy milk Wash 100 kg of whole soybeans with water, soak in water overnight,
Grinding was performed with a horizontal grinder while adding 0 L of water. Immediately after grinding, the gou is heated by a heater installed on the grinding machine discharge pipe.
After heating to 30 ° C and holding for 30 seconds, the mixture was cooled to 80 ° C and subjected to solid-liquid separation with a screw decanter to obtain soymilk. .

[0015] The soymilk was added with 0.30 magnesium chloride.
%, Calcium chloride was added and mixed so that the concentration became 0.05%, and this was treated with the inner wall surface under the conditions shown in Table 1.
After filling with a sealing material and solidifying by heating in hot water of 85 ° C. for 60 minutes, the mixture was cooled to a central temperature of 10 ° C. in cold water of 5 ° C. to obtain a filled tofu. The container is a box-shaped PP container having a short side, a long side, and a height of 77 × 129 × 40 mm, respectively, and nylon (NY) is used for the sealing material.
Was used.

[0016]

[Experiment A] After storing these filled tofu in a refrigerator at 5 ° C for 24 hours, remove the seal, stand the container upright, tap the lower side of the container lightly, and then turn the container upside down on a flat table. The tofu was taken out, and the state of the tofu, the weight of the tofu, and the weight of the remaining tofu in the container were observed and measured.

[0017]

[Experiment B] Before filling the tofu, the tofu was dropped horizontally from a height of 40 cm with the sealing surface facing up before removing the seal. Next, the seal was removed, taken out of the container as in Experiment A, and the state of the tofu was observed and measured. Experiments A and B were each performed five times. The weight per tofu was 351.5 g on average. Representative shapes of the state of the tofu taken out are shown in FIGS. In the figure,
Shaded portions indicate portions remaining in the container. That is, FIGS. 1 to 3 show examples in which tofu remains in the container to such an extent that it cannot be distributed as a product, and FIG. 4 also shows an example of a state in which the product value is reduced. FIGS. 5 and 6 show examples of the limit that can be distributed as commodities, and FIG. 7 shows the tofu in a completely removed state.

The results are shown in Tables 2 and 3. The state of the tofu indicates an average state of 5 pieces, and the weight of the tofu was indicated by an average of 5 pieces.

Container inner wall surface treatment Container 1 No treatment (Control 1) Container 2 Spray ion-exchanged water (Control 2) Container 3 0.1% ethanol aqueous solution container 4 0.5% ethanol aqueous solution spray container 5 1.0 5% ethanol aqueous solution container 6 5.0% ethanol aqueous solution container 7 10.0% ethanol aqueous solution container 8 20.0% ethanol aqueous solution container 9 30.0% ethanol aqueous solution container 10 50.0% ethanol aqueous solution spray

[0020]

[Table 1]

[0021]

[Table 2]

[0022]

According to the present invention, it is possible to obtain a packed tofu which can be smoothly taken out from a container by using a container having an inner wall surface coated with an aqueous ethanol solution. This is probably because soymilk in contact with the inner wall of the container formed a thin film due to protein denaturation with ethanol, and this thin film was interposed between the inner wall of the container and the tofu, thereby improving the slip.

[0023]

Example 1 100 kg of whole soybeans were soaked overnight after washing with water,
Grinding was performed with a horizontal grinder while adding 400 L of water. Immediately after grinding, the kure is reduced by a heater installed in the grinding machine drain pipe.
Heat to 15 ° C, hold for 30 seconds, then cool to 85 ° C,
Solid-liquid separation was performed with a screw decanter to obtain soymilk, which was then introduced into a vacuum can (vacuum degree: 550 mmHg). This soymilk was sterilized by a direct heating method at 150 ° C for 3 seconds, and then cooled to 10 ° C. This soymilk was added and mixed to be 0.25% of magnesium chloride and 0.08% of calcium chloride, and this was filled in a PP container (77 × 129 × 40 mm) previously sprayed with a 30% alcohol solution, and a sealing material was used. (NY / PP). This was heat-treated in hot water of 85 ° C. for 60 minutes, cooled to 40 ° C. with tap water, and then cooled in a refrigerator until the central temperature became 10 ° C. After removing the seal, lightly tapping the lower side surface of the container which was set up obliquely and taken out the plate as it was, but there was no damage on the tofu surface, and there was no tofu remaining in the container, and the container could be taken out smoothly.

[0024]

Example 2 When filling the container with the bittern-added soymilk, a PP container (77) sprayed with a 3% alcohol solution in advance was used.
× 129 × 40 mm) and sealed with a sealing material (NY / PP). This was subjected to a heat treatment in hot water of 85 ° C. for 60 minutes, and then cooled until the central temperature became 10 ° C.
The side face (four faces) and the bottom face of the container were hit twice each to give an impact. After removing the seal, lightly tapping the lower side surface of the container which was set up obliquely and taken out on the plate as it was, there were no scratches on the tofu surface, and there was no tofu remaining in the container and it could be taken out smoothly.

[Brief description of the drawings]

FIG. 1 is an explanatory diagram of a state of tofu taken out of a container. Shaded portions indicate portions remaining in the container. (Container 1 of Experiment A
And so on. )

FIG. 2 is an explanatory diagram of a state of tofu taken out of a container. Shaded portions indicate portions remaining in the container. (Container 1 of Experiment B
Corresponds to. )

FIG. 3 is an explanatory view of a state of tofu taken out of a container. Shaded portions indicate portions remaining in the container. (Container 2 of Experiment B)
Corresponds to. )

FIG. 4 is an explanatory view of a state of tofu taken out of a container. Shaded portions indicate portions remaining in the container. (Container 3 of Experiment B
Corresponds to. )

FIG. 5 is an explanatory diagram of a state of tofu taken out of a container. Shaded portions indicate portions remaining in the container. (Container 4 of Experiment A
Corresponds to. )

FIG. 6 is an explanatory diagram of a state of tofu taken out of a container. Shaded portions indicate portions remaining in the container. (Container 5 of Experiment A)
Corresponds to. )

FIG. 7 is an explanatory diagram of a state of tofu taken out of a container. (Corresponding to the container 6 of the experiment A and the container 5 of the experiment B.)

Continued on the front page (72) Inventor Atsushi Sasaki 250 Noda, Noda-shi, Chiba F-term in Kikkoman Corporation (reference) 4B020 LB04 LK03 LP26 LP27 LP30 LR09 LR10

Claims (4)

[Claims] 1. A method for producing a filled tofu, characterized in that a container having an inner wall surface coated with an aqueous ethanol solution is filled with soymilk, sealed, and then heat-coagulated. 2. The method for producing filled tofu according to claim 1, wherein the concentration of the aqueous ethanol solution is 0.5% or more. 3. A method for producing a filled tofu according to claim 1, wherein the filled tofu solidified by using a container having an inner wall surface coated with an aqueous ethanol solution is subjected to an impact from the outside of the container in an unopened state. 4. The method for producing filled tofu according to claim 3, wherein the impact is caused by a blow from the outside of the container or a drop of the container.