JP2006345839A - Method for producing tofu with dried bean curd - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing tofu with dried bean curd, with which soybean-derived soybean milk is coagulated with a tofu coagulant in a container useful for retail sale to produce tofu, dry air is blown on the open part of the upper part of the container, water of the soybean milk is evaporated, dried bean curd being a dried film of soybean milk is simultaneously formed and obtained tofu with dried bean curd, comprising contents of tofu and an upper surface layer part being dried bean curd is shipped and sold while using the soybean milk container used in the soybean milk coagulation as it is. <P>SOLUTION: The method for producing tofu with dried bean curd comprises using an apparatus for indirect warming in hot water, which is equipped with an upper lid in order to vertically shut off heat and steam and with which the upper lid is equipped with a cut part having a shape similar to the external shape of the container, the container charged with a raw material soybean milk is inserted into the cut part, a dry air flow is blown on the dried bean curd from the above the container while heating by indirect warming in hot water to form dried bean curd being a dried soybean milk film, accordingly tofu with dried bean curd, comprising contents of tofu and an upper surface layer part of dried bean curd is obtained. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

Detailed Description of the Invention

The present invention relates to a method for producing yuba tofu.

Problems to be solved by the prior art and the invention

Soybeans are pulverized by a suitable method such as mortaring or watering, processed in an appropriate amount such as hydration, and soy milk obtained by heating process has yuba (yuba), and the solidified product has tofu.

Yuba is a food and steamed soy milk obtained by processing soy as in the previous section, and evaporates water vapor from the surface part of the soy milk, especially the whole area of the soy milk in contact with the outside air. The dried film-like solid material is a dry yuba that does not contain liquid water and a so-called raw yuba that contains enough water.

Tofu is a food that is obtained by adding various coagulation components to soy milk obtained by processing soybean as described above, and soy milk conjugated and coagulated with the coagulation components. There are various types of tofu depending on the soy milk temperature, soy milk component, type of coagulant, etc. However, in many cases, after coagulating in a soymilk coagulation container called a formwork that is more than 10 times the size of retail tofu, the coagulated tofu is demolded in a water tank to a retail size. It is cut into small pieces, crammed into retail tofu containers containing water called pack water, and packed into containers.

The present invention improves the disadvantages of tofu or yuba, which is a food according to the above-mentioned items, and yuba is formed integrally with tofu on the entire surface of the upper surface layer, the appearance is yuba, and the contents are tofu. It is tofu, and a method for producing yuba tofu is provided, in which the production container for yuba tofu serves as a retail sales container.

Means for solving the problem

The present invention will be described with reference to the attached documents and drawings.

Soy milk obtained by mixing a proper amount of a coagulant for soy milk with soybean-derived soy milk is used as the raw soy milk of yuba tofu of the present invention, and the raw soy milk is stored in the container 1 or 1-A in which the yuba tofu of the present invention can be suitably stored and molded. A predetermined notch hole is provided in the upper part of the hot water bath 7 so as to shield the heat and steam arranged in advance vertically so that the container can be inserted and inscribed in the same shape as the outer shape of the container. The container 1 or 1-A containing the raw material soymilk is inserted into the horizontal structural plate 5 and the raw material soymilk starts a coagulation reaction depending on the hot water temperature. At this time, the raw material soymilk 9 or 9-A is entirely on the upper surface layer portion. By spraying the dry air flow 13, the water evaporates from the surface layer portion of the raw material soy milk, and the temperature of the raw soy milk increases with time and changes with time. At the same time, the container 1 or 1-A is for retail sale. A method for producing yuba tofu characterized by serving as a tofu container, and according to the present invention, the process steps such as demolding, cutting, and scooping up in the water tank are greatly increased as in the conventional method of tofu production. It is omitted and no tofu defect occurs.

In addition, the soy milk according to claim 1 causes a coagulation reaction by suitably stirring and mixing a coagulant such as so-called bittern, and as a result, the solidified product is called tofu. As a method, it is known that the concentration and temperature of the raw soybean milk are related to the type and concentration of the coagulant.

Generally, in order to speed up the coagulation reaction, it is well known that when the concentration of coagulant is constant and the temperature and concentration of soy milk are high, the coagulation reaction time is short and the coagulation reaction takes place rapidly. As a method for delaying the coagulation reaction, if the soymilk temperature during the coagulation reaction is stored at a low temperature such as 10 ° C. or less, the coagulation time can be greatly delayed. The coagulation time when the same soy milk as the tofu for 30 minutes was kept at 10 degrees Celsius was 20 hours or more, but in the present invention, it is suitable for forming a yuba film on the surface of the soy milk while coagulating the soy milk. It has been found that the soymilk temperature is preferably 40 degrees Celsius or less.

From this, the low-temperature soymilk for the purpose of delaying the coagulation reaction time of the soymilk was used as the raw material soymilk for yuba tofu of the present invention using the low-temperature soymilk containing the coagulant suitably stirred and mixed as a raw material. Even if ionic substances such as calcium sulfate and calcium chloride or metal salts such as magnesium chloride and magnesium sulfate are used as the type of coagulant, the coagulation state is almost the same coagulation reaction. The result of the other acid coagulation method was almost the same, and the amount of coagulant and the hardness of tofu were almost proportional, and even in the experiment when the coagulant was reduced. There was no extreme difference in the coagulation reaction, merely a difference in hardness of tofu.

Effects and effects of the invention

In the present invention, in order to obtain yuba tofu, which is the object of the present invention, yuba is first manufactured, and then a yuba film can be formed on tofu by a conventional manufacturing method, but yuba has relatively high film strength. Even if it is present, it is difficult and difficult to take up the finished film in a stable shape. Also, tofu is manufactured, and then a yuba film may be formed on the tofu surface. It is a food with unstable shape, and it is not practical due to shape defects such as defects that occur easily when packaging necessary for sale, etc. I think that the manufacturing process that completes the completion and the completion of Yuba at the same time is preferable, and this is executed.

The soymilk is a soymilk prepared by mixing a soymilk coagulant with soymilk, and the coagulation reaction and the soymilk dried yuba film are simultaneously formed in a container that can be used at the time of retail sales. It is completed as a film, and a food with good taste and good taste that is different from conventional tofu and yuba can be obtained efficiently and effectively, and yuba and tofu can be supplied to consumers at the same time.

The actual form of the invention

An example will be described with reference to the drawings.

Soy milk is pulverized by a suitable method such as mortar and watering using soybean as the main raw material, and the shape and physical properties of soybean are changed to a liquid fluid substance such as slurry, and heated by a suitable method. Many foods that have undergone protein denaturation and have accelerated the coagulation reaction by adding a coagulant with a suitable blending ratio and have been commercialized by removing residual solids, so-called okara, for the purpose of improving the taste, etc. Currently, liquefaction processing technology in the tofu production process has been improved, and a production method that hardly contains residual solids has been developed. Soybeans are liquefied including these, and the soybean-derived liquid material that forms the tofu raw material is simply soybean milk. In the present invention, any soymilk according to claim 1 may be used, and any soymilk may be used, and a product obtained by stirring and mixing a coagulant having a coagulation reaction action is used as a raw material soymilk.

The method of coagulating soymilk can be explained by multiple theories, but there are roughly two theories. One is that bacteria such as lactic acid bacteria are naturally mixed or artificially mixed when the soybean is ground and added in an appropriate amount. The mixed bacteria such as lactic acid bacteria feed on the sugars and proteins that are the components of soy milk, and rapidly produce acidic substances such as lactic acid and pectic acid, resulting in a decrease in acidity and equipotential binding. This phenomenon causes a coagulation reaction, but in this method, the coagulation is slow and an acidic component is not good.

On the other hand, it is better to artificially add an acidic substance suitable for the coagulation reaction of the soymilk or a substance suitable for ionic bond after blending, so that the ionic bond reaction is rapidly generated and coagulated at high speed. Are known.

Either of these methods may be used for the production of tofu according to the present invention, but rapid coagulation reaction is not preferred in order to efficiently form 12 yuba films on the surface of raw soymilk injected into one container, and in this respect magnesium chloride And calcium chloride has a fast coagulation reaction and is not suitable for use alone.

The dissolved amount of calcium sulfate has the lowest molar value among metal salts, and the reaction temperature is about 80 degrees Celsius, which is a suitable temperature range. Therefore, the soy milk coagulant suitable for the present invention has a mixing ratio of 1: 3. The soymilk coagulant was prepared after blending magnesium chloride and calcium sulfate 3.

The coagulant adjusted to the above mixing ratio is mixed with soy milk to make raw material soy milk, the coagulation reaction time is adjusted, and a reaction temperature of 80 degrees plus or minus 5 degrees is required to form a yuba film on the container opening. Preferably, in the present invention, the hot water temperature of 8 in the hot water heating apparatus of 7 is set to 85 degrees plus or minus 5 degrees to adjust and use the coagulation reaction.

Subsequently, when injecting the raw material soymilk, the above-mentioned and possible consumption distribution, and the tofu storage container for the purpose of retail sales of tofu, the so-called 1-A tofu pack or 1 tofu cup, etc. The production of good yuba tofu was considered by injecting raw material soymilk containing a coagulant and making tofu with yuba film.

1 and 1-A containers in which raw soy milk is injected into a retail distribution container for consumption distribution, and a specific apparatus and method for applying a thermal reaction by a predetermined coagulation reaction are provided for the purpose of blocking heat and steam in 5 A container with 1 and 1-A inserted in a horizontal plate is placed on the top of 7 hot water baths where 8 warm water is heated and stored, and 9 and 9-A raw soy milk is coagulated and 12 dried. In order to form a yuba, 13 dry airflows are applied using a spray cover of 10 dry airflows.

Subsequently, the raw soymilk will be solidified by the coagulation reaction, but the container into which the raw soymilk is injected is cut into 6 and 6-A shapes that are similar to the outer shapes of the 1 and 1-A containers. In addition, the outer bottom portions of the 1 and 1-A containers are heated by the conductive heat action of the hot water 8 and the raw material soymilk temperature 11 is increased.

In addition, the 1 or 1-A container containing the raw material soymilk is in the state of 5 horizontal with a notch corresponding to the outer shape of the container as in 6 or 6-A with the upper lid opened. It will be inserted into the board.

In the first place, the 5 horizontal plates are used to heat the container of 1 or 1-A. For the purpose of shutting off heat and steam, the 5 horizontal plates are arranged and fixed on the top of the 7 bath tub as an upper lid. 14 steam generated from the hot water 8 in the tank is disposed and fixed so that it does not rise above the 1 or 1-A container, but the above-mentioned raw soymilk is injected and the upper lid is left open. It is indispensable to achieve the present invention by effectively spraying 13 dry airflows using 10 on the upper surface layer portion of the raw material soymilk in the container to form yuba 12 which is a dried soymilk film 12.

Next, when the desired twelve yuba, which is a tofu of 11 inside with the above 1 or 1-A container and a dried soymilk film of 12 on the upper surface layer, is completed, yuba tofu is obtained from 5 horizontal plates. The container is taken out and sealed with a 2 or 2-A container seal and covered with an upper cover 3 or the like as necessary to constitute a pollution prevention container during retail distribution.

This completes the entire production process of yuba tofu, and it can be sold as a single yuba tofu as it is, and there is no need for refilling or reheating of yuba tofu. Commercialization is possible without the occurrence of

It is explanatory drawing of the container used for this invention. It is a horizontal board notch part of the soybean milk container which concerns on this invention, and insertion explanatory drawing. It is explanatory drawing of the hot water bath heating and dry airflow apparatus for solidification reaction by this invention. It is explanatory drawing of the container and cross section of the yuba tofu by this invention.

Explanation of symbols

1. And 1-A. Yuba tofu container2. And 2-A. 2. Container seal Upper lid 4. And 4-A. Container sectional view5. 5. Horizontal plate for heat and vapor shielding And 6-A. 6. A cutout portion similar to the container provided in 5. Water bath 8 8. Hot water in the bath And 9-A container with raw soymilk10. 10. Airflow cover for blowing dry airflow Tofu 12. Yuba13. Dry airflow14. Water vapor generated in the bath

Claims (7)

Ingredients obtained from soybean as the main raw material have a crude protein content of 2% or more, a viscosity of 2CP or more at 10 degrees Celsius, a BRIX concentration exceeding BRIX5 and BRIX15 or less, and a solid content exceeding 6% and 12% or less. A method for producing tofu, which is a coagulated product obtained by adding a soy milk coagulant suitable for tofu production to soy milk, and drying the soy milk on the surface layer of the soy milk during the coagulation reaction by the coagulant of the soy milk A yuba film, which is a dried soy milk film obtained by spraying an air stream and evaporating water, is formed on the upper surface part of the tofu, and the inside is a tofu that is a coagulated product of soy milk, and is formed on the upper surface part of the tofu. A method for producing yuba tofu characterized by being a tofu that forms and maintains a yuba film. The method for producing yuba tofu according to claim 1, wherein the container used when coagulating the soy milk is a retail sales container that enables tofu sales distribution, and the heat resistance temperature of the container material is 75 degrees Celsius or more. Synthetic resin, glass ceramics, etc., the container capacity of which exceeds 100 milliliters and within 500 milliliters, the depth of the container is within 10 centimeters, and the structure of the container is divided into two vertically on the lower lid upper lid Alternatively, the upper lid has a film-seal shape, and after completion of the desired product, the upper lid is sealed or sealed, and then the contents of the yuba tofu are not refilled from manufacturing to retailing. A method for producing yuba tofu, characterized in that it is in a container that enables hygienic retail sales. The method for producing yuba tofu according to claim 1, wherein the method of coagulating soymilk is a coagulation reaction by metal salt or an acid coagulation reaction soymilk coagulation tofu, and the coagulant used for the purpose of coagulation reaction in soymilk A method for producing yuba tofu, wherein the soymilk temperature at the time of stirring and mixing with soymilk is 40 degrees Celsius or less. The method for producing yuba tofu according to claim 1, 2 and 3, wherein the coagulant reaction of the soymilk is carried out while pouring the coagulant mixed soymilk into a container used for yuba tofu production and opening the entire upper part of the container. As a method for promoting the action, a heating operation is performed on the outside of the bottom of the container containing the raw material soy milk at a temperature exceeding 70 degrees Celsius and 95 degrees Celsius or less, and the temperature range of the raw material soymilk exceeds 70 degrees Celsius and 95 degrees Celsius or less. And the coagulation | solidification reaction time of this soymilk exceeds 10 minutes, it is made to coagulate within 45 minutes, The tofu is produced in the said container, The manufacturing method of yuba tofu characterized by the above-mentioned. A method for producing yuba tofu according to each of the above-mentioned items, wherein the outer diameter portion of the bottom surface of the soy milk that has been poured into the raw water is inscribed in the upper part of the hot water bath used for heating and can be inserted freely. It has a horizontal structure plate that has a cutout part similar to the outer shape and is arranged horizontally and vertically so that heat and steam can be blocked, and heat-coagulates the soymilk by hot water using hot water In this case, it is possible to prevent upward movement of heat or water vapor from the outer periphery of the container as much as possible, and it is possible to spray a stable dry air current on the surface of the raw material soymilk in the open container, which effectively acts on the evaporation of moisture on the surface of the soymilk. A method for producing yuba tofu, characterized in that it is produced using an apparatus that causes the tofu. A method for producing yuba tofu according to each of the above-mentioned items, wherein the raw material soymilk is injected into the raw material soymilk container according to the above-mentioned item 2 by a suitable method, and the container top lid during the coagulation reaction of the raw material soymilk The relative humidity of the dry airflow that is fully open and sprayed and dried on the surface layer of the raw material soymilk is 10% or less than the ambient humidity during the heating of the soymilk, and the dry airflow can be effectively sprayed. A method for producing yuba tofu, characterized by using a simple device. A method for producing yuba tofu according to each of the preceding claims, wherein the soymilk coagulates in the container to form tofu, and at the same time, the finished yuba after the tofu surface layer part of the container opening part forms a yuba film. A method for producing yuba tofu characterized in that the tofu container is suitably hermetically sealed with an upper lid or a film film, and becomes a yuba tofu, which is sold at retail without any heat treatment other than refrigeration for preservation purposes.

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