JP2005058088A - Method for producing milk-containing tofu and tofu - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing milk-containing tofu and to obtain tofu. <P>SOLUTION: The method for producing tofu comprises a process (steps S1 and S2) of milling soybeans immersed in water using water and milk and preparing a mixed solution of a soybean component, water and milk, a process (step S3) of heating the mixed solution of the soybean component, water and milk, a process (step S4) of filtering the mixed solution of the soybean component, water and milk so as to separate milk-containing soybean milk from soybean curd refuse and a process (step S6) of adding a coagulant to the milk-containing soybean milk. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a method for producing tofu containing milk and tofu.

In recent years, soy milk, tofu and other processed soybean foods have attracted attention reflecting the health boom.
In addition, milk tofu obtained by concentrating and coagulating milk has been proposed.
JP-A-5-76280

However, soy processed foods such as soy milk and tofu are certainly attracting attention reflecting the health boom, but there is a problem that the taste is pale.
In addition, with the westernization of eating habits and the like, there is a demand from consumers and traders to develop new foods using soybeans and provide them to the market.

  The present invention has been made in order to solve the above-described problems, and is a food that is good for health, has a strong and delicious taste, and develops a new food using soybeans. The purpose of this invention is to provide a manufacturing method for manufacturing new foods using soybeans and such foods in response to the demands of consumers and traders.

  The manufacturing method of the tofu containing the milk of Claim 1 grinds the soybean immersed in water using water and milk, and prepares the liquid mixture of a soybean component, water, and milk. The process, the step of heating the mixture of the soy component, water and milk, the soy milk containing milk by filtering the mixture of the soy component, water and milk, and okara A step of separating, and a step of adding a coagulant to the soymilk containing milk.

  The manufacturing method of the tofu containing the milk of Claim 2 grinds the soybeans immersed in water using water and milk, and prepares the liquid mixture of a soybean component, water, and milk. Separating the soy milk containing milk from the process, heating the mixed solution of soybean component, water, and milk, and filtering the mixed solution of soybean component, water, and milk. A step of cooling the soy milk containing milk, a step of adding a coagulant to the soy milk containing cooled milk, and a step of filling the container with the soy milk containing the cooled milk added with the coagulant Then, the coagulant was added and the container filled with the soy milk containing the cooled milk was heated, so that the soy milk containing the milk was coagulated and sterilized by heating in the container.

  The tofu according to claim 3 contains a milk component.

  In the manufacturing method of the tofu containing the milk of Claim 1 or Claim 2, it does not add milk to soymilk, but grinds the soybeans immersed in water using water and milk, By preparing a mixed solution of ingredients, water, and milk, it is possible to produce milk-containing tofu with good flavor and good coagulation.

  Further, in the method for producing tofu containing milk according to claim 2, since the soymilk containing milk filled in the container is coagulated and heat-sterilized, there is no contamination by bacteria, etc. A tofu containing milk that is excellent in safety can be produced.

  Moreover, since the tofu of Claim 3 contains a milk component, it is deep and umami.

  Hereinafter, an example of a method for producing tofu containing milk according to the present invention will be described in more detail with reference to the drawings.

  FIG. 1 is a process chart schematically illustrating an example of a method for producing tofu containing milk according to the present invention.

  When manufacturing the tofu containing the milk which concerns on this invention, as shown in FIG. 1, first, soybean is prepared, and after washing soybean (round soybean) with water, it is immersed in water (refer step S1). .

  Although the time for immersing soybeans in water varies depending on the air temperature and the water temperature, it is usually from 8 hours to 15 hours.

  When the amount of soybean (immersion soybean) used per batch is 22 kg, for example, the amount of milk to be used is about 20 liters (Litter).

  Next, using a grinder, for example, 22 kg of soybean (immersed soybean) is ground while adding 20 liters of milk (Litter) (see step S2).

  At this time, if necessary, 22 kg of soybean (immersed soybean) may be ground while adding an appropriate amount of water.

  However, if the amount of water used is too large, the familiarity between the soy component and the milk component will worsen, and the time for heating and concentration described later will become longer. Care must be taken in the amount of water used.

  In the present invention, as a result of grinding 22 kg of soy (immersed soy) while adding water and milk, the soy component and milk (milk solids) are well blended. The effect that it can manufacture is produced.

  Next, the mixture of the soybean component, water and milk is heated and concentrated in a kettle. The temperature for this heat concentration is about 99 ° C., and the heat concentration time varies depending on the amount of water to be added, but is 99 ° C. for 5 minutes to 10 minutes (usually 7 minutes) (step S3 reference).

  Next, the heat-concentrated soybean component obtained in the above steps, water, and milk are mixed in a separator and filtered to separate the soy milk containing milk and the okara. (Step S4).

  At this time, it is preferable to obtain soy milk containing about 50 liters (Brix 15 degrees) of milk.

  This soy milk containing milk contains about 40% of milk.

  The soymilk containing milk contains 30% to 50%, preferably 35% to 45% milk.

  Next, the soymilk containing this milk is cooled, a coagulant is added, and the container B is filled (see step S5).

  The amount of the coagulant (bittern) varies depending on the protein content of soy and milk to be used, but is usually used within a range of 150 g to 210 g.

  Next, a coagulant is added and container B filled with soy milk containing cooled milk is placed in a bathtub and heated to coagulate soy milk containing milk in the container, and in container B, Tofu C containing milk is produced.

  The heating temperature at this time is preferably about 90 ° C., and the heating time is preferably about 40 minutes at 90 ° C. At this time, the sterilization processing of the tofu C containing milk in the container B is also performed (see step S6).

  The heating temperature and time at this time also affect the flavor of tofu containing milk.

  Next, the container B filled with tofu C containing milk is cooled (see step S7), and then kept in the cold state and shipped as a product to the market (see step S8).

The container B filled with tofu C containing milk is cooled at about 2 ° C. for 2 hours or more.
(Comparative Example 1)
Tofu containing milk was produced in the same manner as in the Examples, except that the soaked soybeans were hydrolyzed with normal water, and milk was added thereto, followed by heating and concentration. In comparison, the coagulation property was inferior.
(Comparative Example 2)
Moreover, tofu containing milk was produced in the same manner as in Example except that the soaked soybean was hydrolyzed with normal water, and skim milk powder was added thereto, followed by heating and concentration. Compared to the examples, the coagulation property was inferior.

  As a result of the above, if the method for producing tofu containing milk according to the present invention is used, the soybean soaked in water is ground using water and milk instead of adding milk to the soy milk, It became clear that preparation of a mixture of soybean components, water, and milk can produce tofu containing milk that has good flavor and good coagulation.

  Further, in the above embodiment, since the soymilk containing milk filled in the container B is coagulated and heat-sterilized, it is free from contamination by bacteria and the like, and has excellent safety. Tofu C can be produced.

  In addition, the amount of soybeans and the amount of milk used in one batch described in the above examples are merely used to explain the method for producing tofu containing milk according to the present invention. The amount of soybean and the amount of milk used in one batch are not limited to the examples. In addition, it should be noted that the present invention is not limited to the tofu C containing milk according to the present invention and the one contained in the container B.

  It is a healthy food and can supply tofu with milk and milk that is rich and delicious.

It is process drawing which illustrates roughly an example of the manufacturing method of the tofu containing the milk which concerns on this invention.

Explanation of symbols

B Container C Tofu containing milk

Claims (3)

Crushing soybeans soaked in water with water and milk to prepare a mixture of soybean components, water and milk;
Heating the mixed solution of the soybean component, water, and milk;
A step of separating the soybean component, water, and milk into soy milk containing milk, and okara by filtering the mixture of the soybean component, water, and milk;
A method for producing tofu containing milk, comprising the step of adding a coagulant to the soymilk containing milk. Crushing soybeans soaked in water with water and milk to prepare a mixture of soybean components, water and milk;
Heating the mixture of the soybean component, water, and milk;
A process of separating the soybean component, water, and milk into soymilk containing milk, and okara by filtering the mixture of the soybean component, water, and milk;
Cooling the soymilk containing the milk;
Adding a coagulant to the soymilk containing the cooled milk;
Filling the container with soy milk containing the coagulant and cooled milk; and
Contains the milk, which is added with the coagulant and heated in a container filled with soy milk containing cooled milk so that the soy milk containing milk is coagulated and sterilized by heating in the container. A method for producing tofu. Tofu containing milk ingredients.

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