JP2003325122A - Method for producing bean curd using soybean powder - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To produce bean curd having as same taste as or better taste than that of bean curd produced by a general preparation by using soybean powder. <P>SOLUTION: The soybean powder in an amount of 14-30 pts.wt. and 0.3-5 pts.wt. collagen powder based on 100 pts.wt. water are added to water in a tank 1 and the mixture are stirred for a definite time by a screw to emulsify these powders. An emulsified material 7B emulsified in the tank 1 is heated by a pressure vessel 6 and is filtered through a filter 9 for defoaming and a coagulating agent is added to a cooling tank 18 and cooled. Thus, the cooled emulsified material 7B is fed to a forming mold 16 and cooled to produce the bean curd using the soybean powder. <P>COPYRIGHT: (C)2004,JPO

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 tofu which uses soybean powder and produces tofu excellent in texture and taste.

[0002]

2. Description of the Related Art As a general method for producing tofu, soybeans as a raw material are soaked in water for a certain time (about 6 hours in summer and 8 hours in winter depending on the difference in water temperature) and then ground with a grinder. , A pressure cooker or an oven cooker for a certain time (about 10
Boil at a constant temperature for about 20 minutes) and heat. The soybean fluid heated in this way is separated into soymilk and okara using a separator when the temperature has dropped to a certain degree, and an appropriate amount of bittern is added while the temperature of the separated soymilk is around 75 ° C. It was then solidified to produce tofu as a product.

On the other hand, recently, in addition to the above-mentioned conventional method of producing tofu, dried whole-grain soybean powder is used as a raw material, and the whole-grain soybean is mixed with water and heated and coagulated. The method of making tofu has been attracting attention. As a method for producing tofu from whole-grain soybean, JP-A-8-13111
No. 2, JP-A-2000-60473, JP-A-2000-1
There are various methods such as No. 02357 and Japanese Patent Laid-Open No. 2001-54364, but as a general rule, a powder of whole soybean with or without a hull is stirred in water to obtain a soybean powder and water. Stir until emulsified and allow it to heat. When the temperature of the emulsion thus heated has dropped to a certain degree, in addition to bittern, additives such as emulsifiers are further added to coagulate, and by-products such as okara are not generated at all in the manufacturing process. It was made possible to produce tofu using whole soybeans.

[0004] According to tofu using such whole-grain soybean raw material, the same components as okara, which has been conventionally discarded, remain in the whole tofu, so that there is a large amount of fiber and calcium contained in a large amount of okara. It was possible to provide tofu with excellent functionality by containing the minerals, isoflavones and other ingredients. Okara generally consumes only about 15% of the production amount as feed, and most of it is incinerated. Especially when carrying by truck, especially in the summer
Okara that contains a lot of water is perishable, and after being dried to some extent, it was transported to a disposal site such as an incinerator, but the cost of such incineration and drying costs 35 yen or more per kilo, and it does not generate okara. Grain soybeans are now attracting environmental attention.

[0005]

However, the tofu produced using the above-mentioned whole-grain soybean powder is not easily emulsified unless the soybean powder and water are stirred for a long time, and conversely, it takes time. If you stir it, the agitated product will ferment,
The protein of soybeans was denatured, and it was difficult to set the time for production. For this reason, water should be kept at low temperature (3
It has been studied to set the temperature to 5 ° C or less) and stir it. However, when stirring with low temperature water, the tofu produced by insufficient emulsification remains powdery and rough,
There was a problem that the taste was worse than general tofu.

In order to solve such a problem, the applicant has improved the fine particle size (about 1000 mesh) of soybean powder and uses various food emulsifiers such as those disclosed in Japanese Patent Laid-Open No. 8-131112 to produce whole-grain tofu. Attempts were made to improve the taste, but no drastic improvement in taste was observed depending on the fine particle size and the emulsifier.

[0007] In such an attempt, the Applicant has just carried out the present invention to produce delicious tofu, which is the same as or better than the tofu produced by a general production method, using soybean powder.

[0008]

That is, the present invention relates to 14 to 30 parts by weight of soybean powder to 100 parts by weight of water,
It has a stirring step of adding 0.3 to 5 parts by weight of collagen powder and stirring this for a certain period of time to emulsify. After heating the emulsion emulsified by the stirring step, it is filtered with a filter for defoaming. Then, a coagulant is added to the mixture and the mixture is supplied to a mold to mold tofu, which is a method for producing tofu using soybean powder.

In the invention according to claim 2, the soybean powder added in the stirring step is dried until the water content is 3 to 7% excluding the hull, and this is pulverized to a fine particle size of 200 to 800 mesh. A method for producing tofu using the soybean powder according to claim 1.

According to the invention of claim 3, in the stirring step, in addition to soybean powder and collagen powder, 0.03 to
0.5 parts by weight of Mozuku powder, and / or 0.03 to
The method for producing tofu using soybean powder according to claim 1, wherein 0.5 part by weight of calcium powder is added.

The invention according to claim 4 provides the method for producing tofu using soybean powder according to claim 1, wherein the collagen powder added in the stirring step is a powder of hydrolyzed low molecular weight collagen.

According to a fifth aspect of the invention, in the stirring step, the water temperature of the water to which the soybean powder and the collagen powder are added is set to 3
The method for producing tofu using soybean powder according to claim 1, wherein the temperature is set to -8 ° C, and the constant time for stirring is set to 3 to 12 hours.

In the invention according to claim 6, in the stirring step, the water temperature of the water to which the soybean powder and the collagen powder are added is set to 3
0 to 40 ° C., and a constant time for stirring is 500 to 1 per minute
It is a method for producing tofu using the soybean powder according to claim 1, which is 500 rpm for 5 to 20 minutes.

The invention according to claim 7 is a method for producing tofu using soybean powder according to claim 1, wherein the strainer for defoaming is a strainer of 150 to 250 mesh.

The invention according to claim 8 provides a method for producing tofu using the soybean powder according to claim 1, wherein the coagulant is natural bittern.

[0016]

BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the present invention will be described below with reference to FIG.
It will be described with reference to FIGS. 1 to 3 relate to a manufacturing plant for carrying out the method for manufacturing tofu according to the embodiment. In FIG. 1, reference numeral 1 denotes a stirring tank, and a stirring screw 2 is arranged at the inner bottom portion of this tank.
The screw 2 is of a three-blade type or a two-blade type, and is rotated by driving a motor 3. Screw 2
Is set so that the rotational speed of the motor 3 can be varied by adjusting the drive of the motor 3.

In the tank 1, water 7A is supplied from a water injection port (not shown).
The water 7A thus supplied can be agitated in the tank 1 by the rotation of the screw 2. An opening / closing lid 4 is openably and closably attached to the upper part of the tank 1, and soybean powder or the like as a raw material of tofu to be produced is put into the tank 1 with the opening / closing lid 4 open. In the state where the raw materials are charged, the opening / closing lid 4 is closed and the screw 2 is rotated to stir the raw materials (stirring step).

When the soybean powder as a raw material is stirred and emulsified in the tank 1 for a certain period of time, the emulsion 7B is obtained.
Is supplied to the pressure cooker 6 from the tank 1 through the pipe line 5.
The pressure cooker 6 will boil and heat the supplied emulsion 7B for a certain period of time (heating step), and the emulsion 7B thus heated for a certain period of time will be supplied to the defoaming filter 9 through the conduit 8. To be done.

The filter 9 filters the emulsion 7B supplied to remove bubbles generated during heating, and the emulsion 7B is also removed.
The impurities contained in B are removed to make the emulsion 7B smooth. The filtered emulsion 7B is supplied to the cooling tank 11 shown in FIG. 2 through the pipe 10 (cooling step).

The emulsion 7B supplied to the cooling tank 11
The screw 12 that stirs is provided in the inner bottom portion, and the emulsion 7B in the tank 11 is stirred in the tank 11 by adding the coagulant while the emulsion 7B has dropped to a certain temperature. The emulsion 7B thus stirred and cooled is cooled by the cooling tank 1.
1 is supplied to the spout 14 through the pipe line 13, is spouted from the spout 14, and is conveyed to the conveyor 15 as shown in FIG.
It is sequentially supplied to the molding die 16 conveyed upward (molding step).

The emulsion 7B supplied to the molding die 16 is conveyed on the conveyor 15, cooled in the cooling chamber, and cooled for a certain period of time to produce tofu using a soybean powder raw material.

Next, the manufacturing process of the method for manufacturing tofu according to the embodiment will be described with the above manufacturing plant. First, in the stirring step, 360 liters of cold water 7A is supplied to the tank 1, and then the following raw materials are supplied. Soybean powder 60kg Collagen powder 1,200g Mozuku powder 120g Calcium powder Small amount

The soybean powder has a moisture content of 3 to 7% excluding the hull.
It is preferable to use dried soybeans, and the one having a water content of 5% is optimal. Further, soybean contains a large amount of isoflavones, minerals and the like in the so-called soybean germ portion, and therefore it is optimal to use that portion together. In other words, the soybean powder contains 2
What was crushed and manufactured in the range of a fine particle size of 00-800 mesh is used. As the collagen powder, in addition to powder of hydrolyzed low molecular weight collagen, powder of collagen peptide is used. In addition to this, dried mozuku powder is used as the Mozuku powder, and powdered materials such as milk calcium and egg shells are used as the calcium powder.

Soybean powder, collagen powder, mozuku powder, and calcium powder as the raw materials are supplied to the tank 1 and stirred with cold water 7A having a water temperature of 3 to 8 ° C., and stirred for about 3 to 12 hours to be emulsified. It will be.
That is, within such a water temperature range of 3 to 8 ° C.,
Even if it is stirred for a long period of time, denaturation of soybean protein does not occur, fermentation does not occur, and soybean protein molecules and collagen molecules bind to each other, and together with water molecules, a phenomenon of emulsification appears It was confirmed that such a phenomenon appears in the range of the following components with respect to 100 parts by weight of water. Soybean powder: 14-30 parts by weight Collagen powder: 0.3-5 parts by weight

Further, it is preferable to supply 0.03 to 0.5 parts by weight of Mozuku powder to 100 parts by weight of water and 0.03 to 0.5 parts by weight of calcium powder. However, these additives are not always necessary for emulsification, and are for improving the texture and taste of the tofu produced, and are supplied as needed. Therefore, it is conceivable that either one or both of the mozuku powder and the calcium powder may not be supplied.

With respect to the stirring time, the soybean powder is sufficiently emulsified at a water temperature of 5 ° C., a low speed of 15 to 30 rotations per minute of screw rotation for about 5 hours, and the soybean powder is not powdery and is bound to water molecules. The condition has just been confirmed.

The emulsion 7B emulsified in the tank 1 in the stirring step is then heated in the pressure cooker 6 in the heating step. In the embodiment, the heating is performed in the range of 10 minutes to 20 minutes, and the temperature inside the kettle is set to 100 ° C to 110 ° C to boil the emulsion 7B. Since the emulsion 7B heated in this way is boiled, a large amount of bubbles are generated. Regarding the foam thus generated, in the conventional method for producing tofu using whole-grain soybeans, lime powder was added to defoam, but lime powder not only deteriorates the taste of the tofu to be produced, but it also appears as in the present invention. When collagen is used as the collagen, the collagen component may be separated, and it cannot be used. Therefore, in the present invention, the filter 9 for defoaming is used, and the heated emulsion 7B is passed through the filter 9 to be defoamed.

In the filter 9, a strainer 17 of 150 to 250 mesh is used, and the emulsion 7B which has flowed down from the strainer 17 and has been defoamed is supplied into the cooling tank 11 to lower the temperature.

In the cooling step, the emulsion 7B whose temperature has dropped to about 70 ° C. is added with a coagulant such as natural bittern or gelatin and stirred by the screw 12. A water jacket is attached to the cooling tank 11,
In a state in which the emulsion 7B is cooled to approximately 50 ° C. or lower, the emulsion 7B is supplied from the spout 14 to the molding die 16 (molding step) and sequentially conveyed to the refrigerator by the conveyor 15.

The mold 16 is made of steel, and has a special process such as Teflon (registered trademark) process inside so that the mold can be easily released. In this way, the emulsion 7B is cooled in the refrigerator, solidified in the mold 16, and tofu using soybean powder can be produced. The tofu made in this way is
It is released from the mold and shipped. Of course, such a mold 16
It is also possible to sequentially supply the emulsion 7B to a mold container made of a synthetic resin (using a mold and a container in common) and solidify without using the above, for example, blister-packed and directly ship the container together. .

The tofu produced in this way has a good taste, and in particular, since it uses mozuku powder, it has a good mouth feel, and has a powdery feel and a dry feel like conventional whole-grain tofu. Absent. In addition, use an emulsifier for emulsification, use lime as an antifoaming agent, or use any additives such as starch, alcohol, and sugar that have been used to solidify as whole-grain tofu. Therefore, a method for producing tofu using soybean powder having a more authentic taste can be performed.

Further, the tofu produced in this way does not generate any okara as a by-product,
Since all the components such as fiber, isoflavone, and minerals contained in Okara are contained, it becomes possible to produce tofu which is extremely functional and nutritionally excellent. In particular, if natural bittern is used, the taste is the same as that of conventional tofu, and more tofu is produced.

[0033]

Example In the above embodiment, the water 7A supplied to the tank 1 was cold water. However, when cold water is used, there is no problem that the soybean component is modified or fermented during emulsification.
It was supposed to take a long time to stir. In consideration of this point, the applicant has just invented the following examples in order to enable emulsification in a short time without using cold water.

That is, in this example, 7 A of water having a water temperature of 30 to 40 ° C. was supplied to the tank for stirring 18 shown in FIG. 4 (water: 360 liters), and the following raw materials similar to those in the above embodiment were added. It has just been stirred. Soybean powder 60kg Collagen powder 1,200g Mozuku powder 120g Calcium powder Small amount

Here, the tank 18 has a structure in which the water 7A in the tank 18 is circulated and agitated by using the circulation pump 19 without using the screw 2 as shown in FIG. The agitation is performed by adding 7 A of water in the tank 18 to 500 to 15 minutes per minute.
It is performed in the state of rotating 00, and according to this method, about 5
The soybean powder can be emulsified in about 20 minutes. Thus, by using high-speed and high-temperature water, the soybean emulsion is produced in the tank 18 in a short time, so that the soybean components are not denatured or fermented in the tank 18.

The emulsion thus produced is supplied to the pressure cooker 6 through the pipe line 5, and the subsequent process for producing tofu is the same as in the above embodiment. Regarding the production of emulsion with such high temperature water,
Not only the tank 18 of the type using the circulation pump 19 but also the type using the screw shown in FIG. 1 may be used.

INDUSTRIAL APPLICABILITY As described above, the present invention has the effect that it is possible to produce delicious tofu, which is the same as or better than tofu produced by a general production method, using soybean powder.

[Brief description of drawings]

FIG. 1 is a partially cutaway front view showing a manufacturing plant for carrying out a tofu manufacturing method according to an embodiment.

FIG. 2 is a front view showing a cooling tank.

FIG. 3 is a perspective view showing a state in which an emulsion is supplied to a molding die.

FIG. 4 is a cross-sectional view showing another example of a tank for stirring.

[Explanation of symbols]

1,18 tank 2, 12 screws 3 motor 4 Open / close lid 5, 8, 10, 13 pipelines 6 Pressure cooker 7A water 7B emulsion 9 filter 11 cooling tank 14 outlet 15 conveyor 16 Mold 17 Strainer 19 Circulation pump

Claims (8)

[Claims] 1. A stirring step of adding 14 to 30 parts by weight of soybean powder and 0.3 to 5 parts by weight of collagen powder to 100 parts by weight of water and stirring the mixture for a certain period of time to emulsify, After heating the emulsion that has been emulsified in the stirring process, it is filtered with a filter for defoaming, a coagulant is added to this, and the mixture is fed to a mold to form tofu. Production of tofu using soybean powder Method. 2. The soybean powder added in the stirring step,
The method for producing tofu using soybean powder according to claim 1, wherein the outer skin is removed and the water content is dried to 3 to 7% and pulverized to a fine particle size of 200 to 800 mesh. 3. In the stirring step, 0.03 to 0.5 parts by weight of Mozuku powder and / or 0.03 to 0.5 parts by weight of calcium powder are added in addition to soybean powder and collagen powder. The method for producing tofu using the soybean powder according to claim 1. 4. The collagen powder added in the stirring step is a powder of hydrolyzed low molecular weight collagen.
A method for producing tofu using the soybean powder described in 1. 5. The soybean powder according to claim 1, wherein in the stirring step, the water temperature of the water to which the soybean powder and the collagen powder are added is set to 3 to 8 ° C., and the fixed time for stirring is set to 3 to 12 hours. Manufacturing method of tofu. 6. In the stirring step, the temperature of the water to which the soybean powder and the collagen powder are added is set to 30 to 40 ° C., and the fixed time for stirring is set to 500 to 1500 revolutions per minute for 5 to 20 minutes. A method for producing tofu using the soybean powder described. 7. The method for producing tofu using soybean powder according to claim 1, wherein the defoaming filter is a strainer of 150 to 250 mesh. 8. The method for producing tofu using soybean powder according to claim 1, wherein the coagulant is natural bittern.