JP2002272404A - Method for producing packed bean curd - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide packed bean curd which can easily be taken out from a container. SOLUTION: This method for producing the packed bean curd comprises filling a container whose inner wall surface is coated with an aqueous solution containing a magnesium salt and/or a calcium salt, with soybean mill, sealing the container, thermally coagulating the filled soybean milk, and then giving an impact to the prepared bean curd from the outside of the container.

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. However, the filled tofu has a drawback that the tofu and the container adhere to each other because the tofu solidifies in the container, and it is difficult to remove the tofu from the container. Various measures have been taken to solve this problem.

For example, a large amount of a coagulant is used to strongly coagulate to cause water separation to form a water layer between the container and the tofu, or to set a coagulation temperature higher than usual, A typical example is one that solidifies strongly by heating for a long time and causes water separation. According to these methods, it is easy to take out of the container, but it is necessary to use a coagulant more than necessary or raise the coagulation temperature, so that the flavor and texture are 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). However, 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 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]

Specifically, soymilk mixed with a coagulant is added to a container in which an aqueous solution containing a magnesium salt or a calcium salt is applied alone or as a mixed solution on the inner wall surface of the container in advance, and then sealed. Then, this is heated and solidified to obtain a filled tofu. Thus, the present invention was completed by finding that the tofu can be easily taken out, and furthermore, by applying an impact to the container from the outside in an unopened state after heat coagulation, the effect can be further improved, thereby completing the present invention.

[0007] That is, the present invention is a method for producing a filled tofu, characterized by using a container coated with an aqueous solution containing a magnesium salt and / or a calcium salt on the inner wall surface when producing the filled tofu. A method for producing a filled tofu characterized by applying a shock to the filled tofu produced by a simple method from the outside of the container in an unopened state.

[0008]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be specifically described below. Raw material soymilk: The raw material soymilk is no different from the soymilk used in normal tofu production. That is, soaked round soybeans, dehulled soybeans, or non-soaked soybeans are ground with water, and the obtained go is heated at 80 to 120 ° C. for about 0.1 to 10 minutes, and then filtered to be soy milk. This soymilk may be sterilized or sterilized by high-temperature heat treatment, if necessary. The protein concentration of soymilk is 4.0 to 10%, preferably 5.5 to 8.0%.

Container: The container to be used is the same as a normal container for filled tofu, for example, a box having a capacity of about 100 to 500 ml, and made of polypropylene (PP), polyethylene (PE), polystyrene (PS) resin. A single substance or a mixture of PP and PE, or a PS film with a PP film, such as a release-improving film, or PP or PE
What bonded a PP film to the above is used.

Coating agent: As an aqueous solution containing a magnesium salt and a calcium salt to be applied to the above-mentioned container, it is naturally soaked in water, and magnesium chloride, magnesium sulfate, calcium chloride, calcium sulfate, calcium monophosphate, calcium lactate, etc. are used alone or separately. It was mixed and dissolved. The concentration of magnesium ions and calcium ions is 1 ppm or more, preferably 10 to 300 ppm.

In the present invention, in addition to the above-mentioned aqueous solution, natural water or deep seawater containing 1 ppm or more of magnesium ion or calcium ion can be used. Coating method: The method of applying the coating agent to the above-mentioned container,
Any method may be used as long as it can be applied thinly and uniformly to the entire inner wall surface of the container, such as a gauze impregnated with a coating agent.
Examples include a method of wiping with a cloth or a method of spraying a coating agent in a mist state. And by these methods,
Apply to bottom and side walls inside container.

A container coated with the above coating agent is filled with soymilk to which a coagulant has been added, and the upper portion is sealed with a sealing material.
This is coagulated by heating 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. A common method of removing filled tofu is to remove the upper seal and then tilt the container obliquely and tap the lower side to slide the tofu, creating a gap between the container and the tofu. However, the impact in the present invention is to induce a water separation between the tofu and the container by instantaneously applying a certain degree of impact to the unopened tofu from the outside of the container. Have different effects.

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: 100 kg of whole soybeans were washed with water,
After soaking overnight in water, the mixture was ground with a horizontal grinder while adding 400 L of water. Immediately after the grinding, the go is heated to 105 ° C. by a heater provided in a discharge pipe of the grinding machine, and is maintained for 30 seconds. Degree 650mmHg)
, And the deaerated soymilk was cooled to 10 ° C. Magnesium chloride (MgCl ₂ .6H ₂ O) was added to the soy milk in a volume of 0.
30% and calcium chloride (CaCl ₂ .2H ₂ O) were added to 0.05% and mixed to obtain a coagulant mixed soymilk.

On the other hand, containers 1 to 10 were prepared by spraying an aqueous solution for application in which magnesium chloride or calcium chloride was dissolved in ion-exchanged water so as to have an ion concentration shown in Table 1 by spraying. Is filled with the coagulant-mixed soymilk, and sealed with a sealing material.
After solidifying by a treatment for 5 minutes, the mixture was cooled to a center temperature of 10 ° C. in cold water of 5 ° C. to obtain a packed tofu (Experiment A). The container 1 is a container to which nothing is applied, and the container 2 is a container to which ion exchange water is applied. This packed tofu was beaten twice each on the side (four places) and the bottom of the container in an unopened state (Experiment B).

After storing these filled tofu in a refrigerator at 5 ° C. for 24 hours, the seal is removed, and the lower part of the container which has been set up is patted lightly to form a gap between the container side wall and the tofu, and the container is turned upside down. The tofu was discharged on a flat table as it was, and the discharge state was measured and observed. Table 2 shows the results. The containers used were all the same, short side, long side, and height were 77 each.
A 129 x 40 mm PP container was used, and a sealing material obtained by laminating PP to nylon (NY) was used.

[0017]

[Table 1]

[0018]

[Table 2]

[0019]

[Table 3]

[0020]

According to the present invention, a concentration of 1 ppm is applied to the inner wall surface of the container.
By using a container coated with the above aqueous solution of a magnesium salt or a calcium salt, a packed tofu from which the tofu can be smoothly removed from the container can be obtained. This is probably because the soymilk in contact with the inner wall of the container forms a thin film due to protein denaturation and is interposed between the inner wall of the container and the tofu, so that slippage is improved. This effect is further improved by giving an impact to the tofu in an unopened state.

[0021]

Example 1 100 kg of whole soybeans were washed with water, soaked overnight, and ground with a horizontal grinder while adding 400 L of water. Immediately after the grinding, the go is heated to 115 ° C. by a heater provided in the drainage pipe of the grinder, maintained for 30 seconds, cooled to 85 ° C., and solid-liquid separated by a screw decanter to obtain soy milk. Degree of 600 mmHg). 150 of this soy milk
The solution was sterilized by direct heating at 3 ° C. for 3 seconds, and then cooled to 10 ° C. Magnesium chloride 0.2
5% and calcium chloride 0.10% were added and mixed, and this was filled in a PP container (77 × 129 × 40 mm) sprayed with a 0.1% magnesium chloride solution (magnesium ion concentration 120 ppm) in advance, Seal material (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 tap the lower part of the tofu that was set up obliquely, creating a gap between the side wall of the container and the tofu, and taking it out on the plate as it was.

Example 2 Example 1 was repeated except that commercially available natural water for drinking (manufactured by Company A, 78 ppm of calcium ions, 24 ppm of magnesium ions) was sprayed instead of the 0.1% magnesium chloride solution (magnesium ion concentration 120 ppm). Filled tofu was produced in exactly the same manner, and was taken out in the same manner as described in Example 1. As a result, the tofu surface could be taken out smoothly without any damage.

[Brief description of the drawings]

FIG. 1 is an explanatory diagram of a state of tofu taken out of a container. The shaded portion indicates the portion where the container remains. (Corresponds to the container 1 in Experiment A.)

FIG. 2 is an explanatory diagram of a state of tofu taken out of a container. The shaded portion indicates the portion where the container remains. (Corresponds to container 2 in experiment A.)

FIG. 3 is an explanatory view of a state of tofu taken out of a container. The shaded portion indicates the portion where the container remains. (It corresponds to the container 3 of the experiment A.)

FIG. 4 is an explanatory view of a state of tofu taken out of a container. The shaded portion indicates the portion where the container remains. (Corresponds to Container 3 of Experiment B.)

FIG. 5 is an explanatory diagram of a state of tofu taken out of a container. The shaded portion indicates the portion where the container remains. (It corresponds to the container 5 of the experiment B.)

FIG. 6 is an explanatory diagram of a state of tofu taken out of a container. The shaded portion indicates the portion where the container remains. (It corresponds to the container 7 of the experiment A.)

FIG. 7 is an explanatory diagram of a state of tofu taken out of a container. The shaded portion indicates the portion where the container remains. (This corresponds to the container 8 of the experiment A.)

Continued on the front page (72) Inventor Shigeru Noguchi 250 Noda, Noda City, Chiba Prefecture Kikkoman Co., Ltd. F-term (reference) 4B020 LB02 LG01 LK01 LK02 LP23 LP27 LR03 LR10

Claims (4)

[Claims] 1. A method for producing a filled tofu, comprising using a container having an inner wall surface coated with an aqueous solution containing a magnesium salt and / or a calcium salt for producing the filled tofu. 2. The method for producing filled tofu according to claim 1, wherein the aqueous solution containing a magnesium salt and / or a calcium salt is natural water. 3. The method for producing filled tofu according to claim 1, wherein the aqueous solution containing a magnesium salt and / or a calcium salt is deep seawater. 4. A method for producing a filled tofu, comprising applying an impact to the filled tofu produced by the method according to claim 1 from the outside of the container in an unopened state.