JP2010104291A - Soybean curd processed food and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a soybean curd processed food improved in preservability and increased in use as food material. <P>SOLUTION: The soybean curd processed food is produced by: charging raw material soybean curd B obtained by dehydrating soybean curd (A) to reduce moisture content, and soybean curd refuse C which is an auxiliary material inhibiting protein from binding, into a steaming pot with stirring blades; heating and crushing the raw material soybean curd B and the soybean curd refuse C to make powdery mixture reduced in moisture content; taking the mixture out of the steaming pot; vacuum-packaging the mixture; and freezing the packaged mixture. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention belongs to the technical field related to processed tofu foods made from tofu.

  Recently, tofu as an ingredient has been attracting attention from a health orientation point of view, but there is a tendency that demand is not so high due to low storage stability and limited cooking methods. For this reason, development of the technique which improves the preservability of tofu is demanded.

Conventionally, as a technique for improving the preservability of tofu, for example, those described below are known.
Japanese Patent No. 3790520 Patent Document 1 describes a tofu processed food (dehydrated tofu) in which the moisture content is reduced by slowly dehydrating tofu produced by a normal production method.

  The processed tofu food according to Patent Document 1 is slowly dehydrated to prevent outflow of nutrients and umami components along with the dehydrated water, and preserves without causing deterioration in nutritional value and taste. It enhances sex.

  Since the processed tofu food according to Patent Document 1 is basically a block-shaped tofu, there is a problem that its use as a food is limited.

  The present invention has been made in consideration of such problems, tofu processed food that has high storage stability and can be expanded as a foodstuff, and tofu processed suitable for producing this tofu processed food It is an object of the present invention to provide a food manufacturing method.

  In order to solve the above-described problems, the processed tofu food according to the present invention employs the means described in claims 1 and 2 of the claims.

  That is, in claim 1, tofu and a secondary material that inhibits the binding of tofu protein are mixed to form a powder with a low moisture content, vacuum packed and frozen.

  By this means, it is possible to prevent decay and alteration for a long period of time by lowering the moisture content and vacuum packaging and freezing. Moreover, the addition of a seasoning or mixing into other foods is facilitated by maintaining the granular state by mixing the auxiliary materials.

  Moreover, in Claim 2, in the processed tofu food of Claim 1, an auxiliary material is an okara and the moisture content is 63 to 64%, It is characterized by the above-mentioned.

  In this means, the raw material for tofu production can be effectively utilized by making the secondary material okara, which is a by-product of tofu production. Moreover, freezing suitability can be provided by setting the moisture content to 63 to 64%.

  Furthermore, in order to solve the above-mentioned subject, the manufacturing method of the tofu processed food which concerns on this invention employ | adopts the means as described in Claims 3-6 of a claim.

  That is, according to claim 3, raw material tofu dehydrated tofu and the secondary material that inhibits the binding of the protein of tofu are introduced into a steam kettle equipped with stirring blades, and the raw material tofu, secondary material The mixture is made into a granular state with reduced moisture content by heating, and the mixture is taken out of the steam kettle and vacuum-packed and frozen.

  In this method, dehydrated tofu is used as the raw material tofu, and the raw material tofu is heated and pulverized in a steam pot equipped with a stirring blade with little heating unevenness, thereby avoiding heating at a heating temperature that may cause heat denaturation and shortening the heating time. A mixture in a granular state with a reduced moisture content can be obtained.

  According to a fourth aspect of the present invention, in the method for producing a processed tofu food according to the third aspect, the mixture is vacuum-cooled immediately after being taken out of the steam kettle.

  In this means, the mixture is rapidly cooled under reduced pressure by cooling the mixture under vacuum.

  Moreover, in Claim 5, in the manufacturing method of the processed food for tofu of Claim 3 or 4, it is characterized by making an auxiliary material into an okara and making a moisture content 63-64%.

  In this means, the raw material for tofu production can be effectively utilized by making the secondary material okara, which is a by-product of tofu production. Moreover, freezing suitability can be provided by setting the moisture content to 63 to 64%.

  Moreover, in Claim 6, in the manufacturing method of the tofu processed food in any one of Claims 3-5, raw material tofu is what slowly dehydrated the tofu manufactured by the normal manufacturing method, It is characterized by the above-mentioned.

  By this means, dehydrated tofu that has been slowly dehydrated is used as raw material tofu.

  The processed tofu food according to the present invention has the effect of improving the storage stability because it can prevent rotting and alteration for a long period of time by lowering the moisture content and vacuum packaging and freezing. Moreover, since the addition of seasonings and mixing into other foods are facilitated by maintaining the granular state by mixing the secondary materials, there is an effect that the use as a food can be expanded.

  Further, as claimed in claim 2, by making the secondary material from okara, which is a by-product of tofu production, the production raw materials for tofu can be used effectively, so that the production cost can be reduced. In addition, by setting the moisture content to 63 to 64%, it is possible to provide appropriate freezing, and therefore, there is an effect that alteration due to freezing can be effectively prevented.

  Furthermore, the method for producing a processed tofu food according to the present invention comprises using dehydrated tofu as raw material tofu and heat-pulverizing the raw material tofu in a steam kettle with a stirring blade with little heating unevenness at a heating temperature at which heat denaturation may occur. Since it is possible to obtain a mixture in a granular state in which the heating time is shortened and the moisture content is reduced by reducing the heating time, the processed tofu processed food according to the present invention is produced without causing quality deterioration due to heat denaturation. There is an effect that can.

  Further, as claimed in claim 4, since the mixture is cooled rapidly under reduced pressure, the moisture content is homogenized and the decrease in the moisture content is promoted to stabilize the powder state. There is an effect to be.

  In addition, as claimed in claim 5, by making the secondary material from okara, which is a by-product of tofu production, it is possible to effectively use the raw material for producing tofu, so that the production cost can be reduced. In addition, by setting the moisture content to 63 to 64%, it is possible to provide appropriate freezing, and therefore, there is an effect that alteration due to freezing can be effectively prevented.

  In addition, since the dehydrated tofu that has been slowly dehydrated is used as the raw material tofu as claimed in claim 6, the outflow of nutritional components and umami components can be avoided, and the nutritional value and taste are not lowered.

  The best mode for carrying out the processed tofu food and the method for producing the same according to the present invention will be described below with reference to the drawings.

  In this embodiment, as shown in FIG. 1, processing is performed in which okara C, which is a secondary material, is added from tofu A manufactured by a normal manufacturing method.

  About tofu A, it is set as raw material tofu B using the manufacturing method for the tofu processed food which concerns on patent document 1, for example.

  That is, a relatively light weight is placed on tofu A and dehydrated over a relatively long time to obtain raw material tofu B which is a dehydrated tofu. According to this slow dehydration, the free water which is not combined with the nutritional component and the umami component is dehydrated from the tofu A, and the combined water which is combined with the nutritional component and the umami component is not dehydrated. Therefore, the raw material tofu B has sufficient nutrients and umami components remaining. For this reason, the nutritional value and taste of the final product D are not reduced. As shown in FIG. 2, the moisture content of tofu (cotton tofu) A is usually about 87%, whereas the moisture content of raw material tofu B is about 75%.

  Next, raw material tofu B and okara C are mixed with a mixer. Okara C has a moisture content similar to that of the raw material tofu B, for example, a moisture content of about 73% is selected. A small amount of oil such as rapeseed oil is put into the mixer.

  Next, the mixture of raw material tofu B and okara C is put into a steam kettle 1 equipped with a stirring blade 2.

  As shown in FIG. 3, the steam pot 1 has an outer pot 12 on the outside of an inner pot 11 serving as a cooking space, and a steam chamber (heating chamber) 13 is provided between the inner pot 11 and the outer pot 12. Yes. The inner pot 11 is not heated so much and evenly by the steam and superheated steam a supplied to the steam chamber 13.

  As shown in FIG. 3, the stirring blade 2 has a blade 22 attached to a rotating shaft 21 and is installed inside the inner pot 11 of the steam pot 1.

  The mixture of raw material tofu B and okara C charged in the inner pot 11 of the steam pot 1 is heated and pulverized while being stirred by the stirring blade 2. Prior to the introduction of the mixture of raw tofu B and okara C, a small amount of oil such as rapeseed oil for preventing sticking is introduced into the inner pot 11 of the steam pot 1 as necessary.

  Specifically, if 20 kg of raw material tofu B is added, stirring and heating are continued for about 25 minutes. The reason for setting the time to about 25 minutes is that when the time exceeds 25 minutes, the raw material tofu B is scorched, and if it is less than 25 minutes, the freezing suitability in which separation of moisture and solid content does not occur does not occur. The mixture of raw tofu B and okara C, which has been pulverized and granulated (at most 5 mm lump), has a moisture content similar to that of product C, as shown in FIG. It is 63 to 64%. Okara C, a secondary material, is a fibrous material that prevents the coagulation of the protein of tofu (raw tofu B) and prevents its binding, and produces and maintains a granular state (para-para state). Contribute.

  The temperature of the inner pot 11 of the steam pot 1 is about 87 ° C. when 5 minutes have elapsed, and is about 90 ° C. after 10 minutes. The temperature of the heated raw material tofu B becomes about 50 ° C. after 5 minutes and becomes about 80 ° C. after 10 minutes. That is, by using the dehydrated tofu as the raw material tofu B, heating at a very high temperature for a long time becomes unnecessary. Therefore, heat denaturation of the mixture of raw material tofu B and okara C to be granulated is prevented. In addition, the fact that the heating temperature of the inner pot 11 is not uneven as a characteristic of the steam pot 1 also helps to prevent thermal denaturation of the raw material tofu B.

  The mixture of the granulated raw material tofu B and okara C is taken out from the inner pot 11 of the steam pot 1 and subjected to vacuum cooling which is cooling in a vacuum atmosphere. Vacuum cooling rapidly cools the mixture of raw tofu B and okara C under reduced pressure (to about 20 ° C) to homogenize the moisture content and promote the reduction of the moisture content, thereby reducing the powder state. Stabilize.

  Next, the cooled mixture of raw tofu B and okara C is weighed to a certain amount and vacuum-packed.

  As shown in FIG. 4, the packaging is filled with the powdered raw material tofu B in a bag-like container 3 having gas barrier properties and low-temperature weather resistance so as to form a mat. And when sealing the container 3, the inside is deaerated and it is set as the vacuum packaging by which the contact with the granulated raw material tofu B and air was interrupted | blocked.

  Then, the raw material tofu B accommodated in the container 3 is frozen by quick freezing or slow freezing. The freezing temperature is about minus 18 ° C.

  As a result, the finished product C is obtained.

  Product C has a moisture content of 63 to 64% and has been frozen for freezing so that separation of moisture and solid content does not occur. Therefore, product C can be stored for a long time. In addition, as described above, since heat denaturation during heating is prevented, good quality is ensured. Even when stored for a long period of time, the contact with air is blocked by vacuum packaging, so that good quality is maintained without degeneration such as oxidation.

  In addition, since product C is granular, it can be easily mixed with seasonings (salts, miso, etc.) when thawed, and it can be easily mixed, kneaded, added, sprinkled, etc. with other ingredients. Is enlarged.

  In addition, by selecting Okara C, which is a by-product of tofu production, as a by-product, it becomes possible to effectively utilize the tofu production raw material, so that the production cost can be reduced. Moreover, Okara C can give the flavor of Okara C to the product D to make the texture fresh. Further, by adding okara C rich in fiber, the product D becomes health-oriented.

  In addition, in FIG. 5, the evaluation of the food texture at the time of changing the addition amount g of okara C with respect to 100 g of raw material tofu B is made into a table | surface.

  The conclusion of the table in FIG. 6 is that when 30-40 g of okara C is added to 100 g of raw tofu B, it has a fresh texture rather than okara C itself despite the flavor of okara C. It can be said that it becomes delicious. However, when mixing with other foods, etc., even if the amount of added okara C is increased, there is no sense of incongruity.

  As described above, rice bran, ground sesame, hijiki, etc. are listed as secondary materials in addition to the illustrated examples. According to the experiments of the present inventors, it has been concluded that dried shrimp, wheat flour and bread crumbs are unsuitable as auxiliary materials (cannot generate or maintain a granular state).

The following specific cooking was performed on the second example of the best mode for carrying out the above-described processed tofu food according to the present invention and the method for producing the same, and it was confirmed that the above-described actions and effects were reliably achieved. .
As materials, 20 kg of raw material tofu B (moisture content 74.7%), 6 kg of okara C (moisture content 72.4%), and rapeseed oil 0,26 kg were prepared.
Raw material tofu B and okara C were mixed for 15 minutes in a mixer in which half of the rapeseed oil was added, and then half of the rapeseed oil was added to the inner pot 11 of the steam kettle 1 and the steam kettle 1 was heated for 1 minute.
Thereafter, the raw material tofu B and okara C were put into the inner pot 11 of the steam kettle 1, and the heating of the steam kettle 1 was continued for 25 minutes.
After 5 minutes of heating the steam kettle 1, the temperature of the inner kettle 11 of the steam kettle 1 becomes 87.6 ° C., and the temperature of the material mixture is 48.0-58.7 ° C. (varies depending on the measurement location). became.
After 10 minutes of heating the steam kettle 1, the temperature of the inner kettle 11 of the steam kettle 1 is 90.0 ° C., and the temperature of the mixture of materials is 77.1 to 87.3 ° C. (varies depending on the measurement location). became.
After heating the steam kettle 1 for 15 minutes, the temperature of the inner kettle 11 of the steam kettle 1 is maintained at 90.0 ° C., and the temperature of the material mixture is 87.3.0-90.3 ° C. (the variation varies depending on the measurement location). There was.)
After heating the steam kettle 1 for 20 minutes, the temperature of the inner kettle 11 of the steam kettle 1 was maintained at 90.0 ° C., and the temperature of the mixture of materials became 99.3 ° C.
After 25 minutes of heating the steam kettle 1, the temperature of the inner kettle 11 of the steam kettle 1 is maintained at 90.0 ° C., and the temperature of the mixture of materials is 86.3.0 to 99.1 ° C. There was.)
The moisture content of the mixture of materials immediately after 25 minutes of heating the steam kettle 1 was 66.2%.
The moisture content of the material mixture (product D) immediately after vacuum packaging and freezing was 63.3%.
The moisture content of the product D placed in the shipping state was 63.4%.

It is a flowchart of the manufacturing process of the best form for implementing the tofu processed food which concerns on this invention, and its manufacturing method. It is a graph which compares the moisture content of the tofu of FIG. 1, raw material tofu, and a product. FIG. 2 is a simplified cross-sectional view of a steam kettle that is used in the heat pulverization step of FIG. 1. It is sectional drawing of the product of FIG. It is a table | surface of the evaluation of the food texture by the quantity from the okara mixed by the mixing process of FIG.

Explanation of symbols

1 Steam pot
2 stirring blades
3 containers
A Tofu
B Raw Tofu
C Okara
D product

Claims (6)

  Processed tofu food that is made by mixing tofu and a secondary material that inhibits the binding of tofu protein into a powder state of low moisture content, vacuum-packed and frozen.   The processed tofu food according to claim 1, wherein the secondary material is okara and the moisture content is 63 to 64%.   Raw tofu, which has been dehydrated by tofu and reduced in moisture content, and a secondary material that inhibits the binding of tofu proteins are placed in a steam kettle equipped with stirring blades, and the raw tofu and secondary material are heated and pulverized. A method for producing processed tofu foods, wherein the mixture is made into a granular state with a reduced rate, and the mixture is taken out of the steam pot and vacuum-packed and frozen.   4. The method for producing processed tofu food according to claim 3, wherein the mixture is vacuum-cooled immediately after taking out the mixture from the steam kettle.   The method for producing processed tofu food according to claim 3 or 4, wherein the secondary material is okara and the moisture content is 63 to 64%.   The method for producing processed tofu food according to any one of claims 3 to 5, wherein the raw tofu is a product obtained by slowly dehydrating tofu produced by an ordinary production method.

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