JP2008017741A - Soybean curd containing underground deep sea water, and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide soybean curd containing underground deep sea water richly containing minerals and having good flavor: and to provide a method for producing the soybean curd. <P>SOLUTION: The method for producing soybean curd containing underground deep sea water comprises the following process: a first process of temperature regulation (S3) of boiled (S1) underground deep sea water 100 so as to have temperature of 6-14°C; a second process of temperature regulation (S7) of the soybean milk produced (S5) from soybeans 99 so as to have temperature of 7-8°C; a third process of adding (S9) the underground deep sea water whose temperature is regulated in the first process to the soybean milk whose temperature is regulated in the second process; and a fourth process heating (S13) the soy milk to which the underground deep sea water is admixed in the third process at 80-85°C for 70-90 min. The process above enables production of soybean curd richly containing minerals and giving eaters particular deliciousness with good flavor. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to tofu with deep underground seawater that contains abundant effective minerals and gives a flavor, and a method for producing the same.

Known tofu (hereinafter referred to as “conventional tofu” as appropriate) has been described in Patent Document 1, for example. Conventional tofu is composed of soy milk and bitter juice produced from deep sea water. In recent years, it has been required to make tofu to contain effective minerals that tend to be insufficiently ingested so that they can be ingested on a daily basis, and to add flavor and flavor. . Thus, in conventional tofu, bitumen produced from deep sea water at a depth of 200 m or less, particularly deep sea water at a depth of 300 m or less, is used as a coagulant for soy milk.
JP 2001-224326 A

  However, personal tofu tastes vary and are not limited to traditional tofu flavors. That is, there may be various preferences for tofu. Based on this idea, how to make tofu with different flavors while containing abundant minerals is the problem to be solved by the present invention.

  The inventor who has advanced the development in order to solve the above problems has come up with the use of deep underground seawater that gives rich taste and unique taste while containing abundant minerals. In other words, by adding deep underground seawater to soy milk instead of bitter juice, the tofu produced can be rich in minerals and provide tofu that gives a tasty and unique taste. It has come. The present invention has been made from the above viewpoint. The detailed contents of the configuration will be described in the following section. It should be noted that the definitions of terms used in the description of the invention according to any claim shall be applied to the inventions according to other claims to the extent possible in nature.

(Characteristics of the invention of claim 1)
The tofu according to the invention described in claim 1 (hereinafter referred to as “tofu of claim 1” as appropriate) includes deep underground seawater instead of bitter juice.

  According to the tofu of claim 1, it is possible to provide a tofu that gives a delicious and unique taste while containing abundant minerals. That is, deep underground seawater is seawater with higher transparency that has been filtered by a natural filtration device formed in the formation, for example. In other words, deep underground seawater is generally stored in natural storage in seawater that has been stored over a period of several years to several decades in a stable low temperature state for more than several decades. It is what. Therefore, there is no pollution seen in seawater (surface water), and it contains abundant minerals of deep seawater.

(Characteristics of the invention described in claim 2)
The method for producing tofu according to the invention of claim 2 (hereinafter referred to as “the tofu production method of claim 2” as appropriate) includes the first step of adjusting the temperature of boiled deep seawater to 6 to 14 ° C. and soybean A second step of adjusting the temperature of the soy milk produced from 7 to 8 ° C., and a third step of adding and mixing the deep sea water adjusted in the temperature of the first step to the soy milk adjusted in the second step; And a fourth step of heating the soymilk added with deep underground seawater in the third step at 80 to 85 ° C. for 70 to 90 minutes.

  According to the tofu production method of claim 2, it is possible to produce tofu that gives a better taste and a unique taste while further containing rich minerals contained in deep underground seawater in tofu. The reason why the deep underground seawater is boiled in the first step of tofu is that the deep underground seawater is still clean as it is. The reason why the temperature of the deep underground seawater is adjusted to 6 ° C to 14 ° C is that it has been found from the inventors' investigation that the temperature is easily mixed with soy milk. That is, the reason why the deep seawater is set to a temperature at which it can be easily mixed with soy milk is to prevent the soy milk from coagulating before being mixed uniformly. In other words, it is possible to produce tofu with a smooth touch when the mixture is uniformly mixed in the third step and then solidified. Therefore, also about the temperature of the soymilk in a 2nd process, the temperature is adjusted so that it may become easy to mix with the boiled deep sea water, specifically, 7 to 8 degreeC. Further, in the fourth step, the heating time is adjusted. Generally, when tofu is produced by adding bitter juice to soy milk, the heating time is 45 to 50 minutes. This bitter juice is magnesium chloride or a magnesium chloride-containing material and has a good flavor. However, when bitter juice is used, the adjustment range of the heating time is narrowed. Therefore, in the tofu manufacturing method of Claim 2, the adjustment width | variety of heating time can be taken widely by using deep underground seawater instead of bitter juice. Specifically, in the tofu production method according to claim 2, the time is adjusted to be 70 minutes to 90 minutes from the start of heating until the soymilk is solidified. Thus, according to the tofu manufacturing method of Claim 2, since the adjustment range of a heating time can be taken widely, it becomes easy to adjust the coagulation | solidification reaction of the soymilk containing deep underground seawater. Soy milk can be matured as much as it becomes easy to adjust, and tofu can be produced that gives a rich and unique taste while containing abundant minerals. The heating method in the fourth step includes, for example, steam heating or boil heating. As described above, the predetermined temperature to be mixed and the predetermined amount to be mixed can be adjusted, and the heating time can be adjusted, so that a tofu containing abundant minerals and giving a delicious and unique taste can be produced.

  The method for producing tofu according to the invention of claim 3 (hereinafter referred to as “the tofu production method of claim 3” as appropriate) is based on the tofu production method of claim 2 and in the fourth step, The soymilk added and mixed is filled and sealed in a container, and then the whole container is heated.

  According to the tofu production method of claim 3, on the premise of the action and effect of the tofu production method of claim 2, there is no need to separate the tofu and the shape of the tofu is not destroyed. That is, in the tofu production method of claim 3, the tofu is produced (completed) by heating the filled and sealed container with the soy milk mixed with deep underground seawater. Therefore, it is not necessary to “remove” or “separate” the manufactured (completed) tofu from a mold box or the like and “transfer” it to a shipping container. In addition, since there is no “removal”, “separation”, or “transfer” operation, there is no risk of accidental handling and breaking the tofu shape. This is because in the method for producing tofu according to claim 3, the tofu is already contained in the container at the stage of production (completion). That is, according to the tofu manufacturing method of claim 3, it is convenient because it can be shipped to a supermarket, a grocery store, a mass retailer or the like in a completed state. Furthermore, since it is already in a sealed container, it can produce tofu that does not escape the flavor and gives it a unique taste. The heating method in the fourth step includes, for example, steam heating or boil heating.

    The tofu according to the invention of claim 4 (hereinafter referred to as “tofu of claim 4” as appropriate) is produced by the method of producing tofu of claim 2 or 3.

  According to the tofu of claim 4, it is possible to provide a tofu that enhances the flavor and gives a unique taste while containing the abundant minerals contained in the deep sea water in the tofu.

  ADVANTAGE OF THE INVENTION According to this invention, it can utilize the characteristic of deep underground seawater, can provide the tofu which abundantly contains a mineral, and gives a delicious taste unique, and its manufacturing method.

  The best mode for carrying out the present invention will be described with reference to the drawings. FIG. 1 is a diagram illustrating a method for producing tofu according to the present invention. FIG. 2 is an example of a deep underground seawater collection site, and is a diagram showing the deep seawater of Izu Oshima. FIG. 3 shows tofu with deep underground seawater. 4 to 6 are diagrams comparing salinity, phosphate, and silicate contained in deep ocean water and deep underground seawater.

(Deep seawater)
First, with reference to FIG. 2, the deep underground seawater (hereinafter referred to as “the deep underground seawater” as appropriate) used for the production of tofu according to the present invention will be described. This deep underground seawater boils about 100m inland in the northwestern part of the island of Izu Oshima (near Mantachihama), deeper than the rainwater (freshwater) groundwater that has become more than two hundred and ten meters underground. It refers to the accumulated seawater (salt water). Since the specific gravity of salt water is heavier between water and salt water, salt water forms a layer under fresh water. This deep underground seawater is a highly transparent seawater that passes through a natural filtration device made of basalt in the basement of the lava coast completely blocked from the outside. Deep underground seawater is kept in a stable and low temperature state, so it contains abundant Pacific minerals without the pollution seen in seawater (surface water).

  The deep sea water of Izu Oshima is pumped from the Oshima well made by boring about 100m inland. As mentioned above, deep seawater has a higher specific gravity than fresh water, so it can be pumped up without mistakes. Next, the mineral components of the deep underground seawater will be described below with reference to Table 1 and FIGS.

  From the component analysis results shown in Table 1 and FIGS. 4 to 6, it is clear that the amount of components is clearly different between deep underground seawater and deep ocean water. That is, the deep underground seawater is 1.0014 times (34.3690 ÷ 34.3200) in salinity, 1.1279 times (2.3800 ÷ 2.1100) in phosphate, It contains 1.9753 times (144.0 ÷ 72.9) of silicate. Here, it is said that silicates and the like contained in a large amount in deep underground seawater give depth and richness to the taste and improve the flavor. Since deep underground seawater contains many of these components, it can be assumed that it leads to the results of sensory tests on tofu containing deep underground seawater described below.

  A method for producing tofu according to the present invention (hereinafter referred to as “the present production method”) will be described with reference to FIG. In this production method, the temperature is adjusted in the first step of adjusting the temperature of boiled deep seawater to 6 to 14 ° C, the second step of adjusting the temperature of soy milk produced from soybean to 7 to 8 ° C, and the second step. The third step of adding and mixing the deep seawater whose temperature was adjusted in the first step to the soymilk, and the soymilk in which the deep seawater was added and mixed in the third step at 80 ° C. to 85 ° C. for 70 minutes to 90 ° C. And a fourth step of heating for a minute.

(First step)
The first step will be described with reference to FIG. In the first step, the deep underground seawater 100 is pumped from the Oshima well with a pump or the like, and the deep underground seawater 100 is boiled (S1). This is because the deep seawater 100 is still clean as it is, but it takes hygiene into consideration and alleviates the unique smell of seawater. This boiling is performed using heat-resistant glass or the like in order to avoid a metal reaction. And if the deep sea water 100 is put in a heat-resistant glass, it will be boiled on a medium flame. Next, when boiling, the fire is stopped and the temperature is adjusted (natural cooling) to 6 to 14 ° C. (S3). This temperature adjustment is for adjusting to the temperature of soymilk described later. For example, if a temperature sensing device combining a thermometer (not shown) and an alarm (not shown) is provided and the alarm is activated when cooling is performed to the above temperature range, It is convenient because there is no need to stay there. In the above temperature range, it is known that deep underground seawater is easy to mix with soy milk, and further, it does not give action such as coagulation to soy milk, so that it is easy to proceed smoothly to the next step. As described above, natural cooling includes those in which the temperature naturally decreases without any action after the fire is stopped. In the above description, natural cooling is described as temperature adjustment. However, temperature adjustment includes not only natural cooling but also forced cooling. For example, the forced cooling includes not only the above heat-resistant glass or a container containing soy milk, which will be described later, one that is exposed to water to forcibly lower the temperature, and one that blows cold air.

(Second step)
The second step will be described with reference to FIG. In the second step, soy milk is produced from soybean 99 (S5). Next, the temperature of the manufactured soymilk is adjusted (cooled) to 7 ° C. to 8 ° C. (S7). The temperature is adjusted for the following reason. According to the inventor's investigation, the optimum temperature at which soy milk and deep seawater are mixed well is 7 ° C. to 8 ° C., and if it is higher or lower than 7 ° C. to 8 ° C., mixing may be difficult. Furthermore, if the temperature is not optimum, soy milk may coagulate when deep underground seawater is added, and the tofu cannot be matured in the fourth step. For this reason, the temperature is adjusted to the optimum temperature. Here, the method for producing soy milk from soybean 99 is as follows. Soak soy 99 in plenty of water overnight. Specifically, it is desirable to immerse in soft water for 12 to 16 hours in winter and 8 to 12 hours in summer. Next, the soybean 99 that has been greatly swollen in water is ground with a mixer while adding water. At this time, the amount of water to be added is about 5 to 6 times the weight of soybean 99 soaked overnight. In addition, the product made by grinding with a mixer while adding water is called “Namago”. Next, the ground soybean 99 is heated and boiled. After boiling for 2 to 5 minutes, it can be separated into soy milk and okara by filtering through a squeezing machine. This completes the soymilk. In addition, the concentration of the soymilk is adjusted with the amount of water added or the amount of soybeans so as to be about 12% to 14.5% necessary for coagulation. In this manufacturing method, the first step is described before the second step, but the order of the manufacturing steps is that the second step is the first step even if the first step is performed before the second step. It may be performed before one step. Further, the first step and the second step may be performed simultaneously. The temperature adjustment (cooling) includes not only natural cooling but also forced cooling, as in the first step.

(Third step)
The third step will be described with reference to FIG. In the third step, 7 vol% to 8 vol% of deep underground seawater cooled to 6 ° C to 14 ° C is added to and mixed with the soymilk cooled to 7 ° C to 8 ° C (S9). Here, it is known from the inventors' investigation that the amount of the deep underground seawater added should be adjusted to 7 to 8% by volume as a guide so that the amount is appropriate for solidification. If the added amount is large, the tofu may become hard and the texture may be deteriorated. On the other hand, if the added amount is small, the tofu may not be solidified. Therefore, it is desirable to add an appropriate amount of deep underground seawater, and if it is an appropriate amount, the flavor will not be harmed. In addition, as for the method of adding deep underground seawater, it is desirable to mix well at a stretch so that solidification may not become non-uniform | heterogenous.

(4th process)
The fourth step will be described with reference to FIG. In the fourth step, the soymilk containing deep underground seawater produced through the first to third steps is filled into a mold box or the like (S11) and heated at 80 to 85 ° C for 70 to 90 minutes (S13). . Examples of the heating method include steam heating and boil heating. Here, in general production of tofu, when steam heating (or boil heating) is performed at 80 to 85 ° C., the manufacturing time is about 45 to 50 minutes. From this, it can be seen that a general method for producing tofu has a narrow adjustment range for heating time, and the present production method has a wider adjustment range for heating time. That is, this manufacturing method is easy to adjust the coagulation reaction. Moreover, since this manufacturing method has about twice as long heating time as normal tofu, soy milk ripens during that time, and as a result, the flavor at the time of completion of tofu also increases. That is, in order to ripen soymilk, it is said that it is preferable that the heating temperature is moderately long at 80 ° C to 85 ° C. This is because soy milk ripens and the flavor increases. As a container used for heating, a mold box or the like is used. After heating the entire mold box, block-shaped or rectangular parallelepiped-sized tofu is completed (S15). The completed tofu is removed from the mold box and cut in a water tank, and the cut tofu is put into a container 6 (see FIG. 3) for display and sale at a supermarket, a grocery store, a mass retailer, etc., and the final finished product 10 (see FIG. 3). To ship as.

  In addition, when the heating method is boil heating, it is desirable that the mold box used in S11 can seal the filled soy milk. That is, since the mold box or the like is soaked and heated in hot water of 80 ° C. to 85 ° C., if it cannot be sealed, hot water enters during boiling heating, and soy milk may come out of the mold box or the like. Thus, the tofu completed by boiling heating is taken out from a mold box etc., cut in a water tank, put into the container 6 and shipped. The tofu completed as described above or the final finished product 10 containing the tofu completed in the container 6 is desirably stored at less than 8 ° C. after manufacturing (cooling).

  Next, the case where the container 6 is used instead of the mold box or the like when heating in S13 will be described with reference to FIG. The container in this section is a container 6 that is displayed and sold at a supermarket, a grocery store, a mass retailer, or the like. That is, soy milk mixed with deep underground seawater is filled and sealed in the container 6, and the filled and sealed soy milk is heated together with the container 6. Thereby, since the completed tofu 8 is already contained in the container in a sealed state (final finished product 10), there is no need to separate it for display sales or the like. Since there is no need to divide, the tofu 8 is not touched directly and the shape of the tofu 8 is not destroyed. Therefore, it is very convenient. Furthermore, since the container is sealed, the scent of tofu can be confined and the scent is not missed. In addition, the container 6 mentioned above is not restricted to the rectangular parallelepiped shown in FIG. 3, For example, a cube etc. are contained. It is desirable to store the tofu thus obtained (here, the final finished product) at less than 8 ° C. after production (cooling).

(sensory test)
Next, a sensory test is conducted on the manufactured tofu by 10 panelists to determine (A) sweetness and body, (B) astringency, (C) aroma, (D) texture, (E) gloss and shape of tofu. I was asked to score on the standard. For (A) sweetness / koku, (B) astringency, and (C) aroma, “1: strong”, “2: slightly strong”, “3: normal”, “4: slightly weak”, “5: They were scored on a five-point scale, “Weak”. In addition, (D) the texture is “1: rough”, “2: slightly rough”, “3: normal”, “4: slightly smooth”, “5: smooth”, (E) gloss Was scored in a three-step evaluation of “1: not glossy”, “2: normal”, and “3: glossy”.

  As shown in Table 2, it can be seen that the product is generally well received. As can be seen from Table 2, (A) sweetness and cruelty are generally well received. Deep underground seawater contains abundant minerals such as silicates, so it seems that this result was obtained. In addition, it is clear from the inventor's investigation that the deep underground seawater contains nearly twice as much silicate as the deep ocean water. The silicates are mellow and deep. It is said to give a certain flavor. Therefore, by adding deep underground seawater containing abundant minerals to soy milk instead of bitterness, it is possible to provide tofu that gives a tasty and unique taste.

It is a figure explaining the manufacturing method of the tofu concerning this invention. It is a figure showing an example of the collection place of deep underground seawater. It is tofu with deep seawater. It is the figure which compared the salinity contained in deep ocean water and underground deep seawater. It is the figure which compared the phosphate contained in deep ocean water and underground deep seawater. It is the figure which compared the silicate contained in ocean deep water and underground deep sea water.

Explanation of symbols

6 Container 8 Tofu 10 Final finished product

Claims (4)

  Tofu characterized by containing deep underground seawater instead of bitter juice. A first step of adjusting the temperature of the boiled deep sea water to 6 to 14 ° C .;
A second step of adjusting the temperature of soy milk produced from soybeans to 7-8 ° C;
A third step of adding and mixing deep underground seawater adjusted in temperature in the first step to the soymilk temperature adjusted in the second step;
A fourth step of heating the soymilk added with deep underground seawater in the third step at 80 to 85 ° C. for 70 to 90 minutes;
A method for producing tofu, comprising:   3. The tofu production method according to claim 2, wherein in the fourth step, the soymilk mixed with deep underground seawater is filled and sealed in a container and then heated together with the container.   A tofu produced by the tofu production method according to claim 2 or 3.

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