JP2011177048A - Compound bean curd and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide packed bean curd allowing to enjoy bean curd of different palate feeling even when eating one bite by producing bean curd daringly in an uneven state, and to provide a method for producing the packed bean crud. <P>SOLUTION: The compound bean curd is obtained by cutting in a dice state, silk-strained bean curd produced by an existing method, using a coarse net etc., dispensing and storing a prescribed amount (20-50% to a final product weight) of the product in a bean curd container, fully filling the bean curd container with soymilk and a mixed solution made by adding a coagulator solution to the soymilk, and sealing the product with a film made of a synthetic resin followed by heating (for 60 min at 90°C) in a boiling tank. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a composite tofu that can enjoy two different textures and a method for producing the same.

  Tofu is an ingredient with a long history, and various types of tofu have been produced since ancient times. Cotton tofu, silked tofu, and filled tofu are the main types, but “hard tofu” is characterized by being hard enough to be tied up with a rope and lifted, and “drawn tofu” is characterized by being so soft that it cannot be lifted with chopsticks "Oboro Tofu" is also known. In other words, mankind has enriched the texture of tofu in history.

  It is said that there are few differences between manufacturers in the basic production methods of cotton tofu and silken tofu. On the other hand, filled tofu is made by cooling the soy milk once, pouring it into a plastic container together with a coagulant and then heating and solidifying it, and mass production is possible by devising the production method. Various methods such as selection of agents have been tried. Such attempts are proposed in, for example, the following Patent Documents 1 to 4.

JP 2008-188004 A Japanese Patent Laid-Open No. 11-225698 JP-A-6-1817112 JP 2002-281828 A

  In the said patent document 1, it is proposed that the smooth food texture which melt | dissolves on a tongue will be achieved by adding auxiliary raw materials other than soy milk, for example, powdered fats and oils. In Patent Document 2, it is proposed that the heat-coagulation process is performed in two stages, and the texture of tofu can be changed flexibly. Patent Document 3 proposes the possibility of improving the texture of filled tofu by solidification by irradiation with microwaves instead of solidification by heating. Furthermore, Patent Document 4 proposes that a smooth and supple texture can be achieved by a technique that utilizes a cross-linking reaction between proteins of transglutaminase during the production of filled tofu.

  As described above, various studies for improving the texture including the hardness of tofu have been promoted with respect to filled tofu. However, when viewed as a single tofu, the overall hardness or texture is uniform, and no difference appears in the texture no matter which part is eaten. On the other hand, for desserts, for example, there are products that are mixed with ingredients that clearly have different textures, such as “jelly with fruit pulp”, and it is highly appreciated that they can simultaneously enjoy different textures. Therefore, in view of the variety of texture improvements found in other industries, tofu products that can simultaneously enjoy different textures when viewed as a single tofu may be evaluated in the market.

  The present invention has been proposed in view of the above circumstances, and an object of the present invention is to provide a complex tofu that can simultaneously enjoy a plurality of different textures when viewed as a single tofu. That is, the present invention provides a composite tofu that can enjoy tofu having a different texture even when a bite is eaten, and a method for producing the same, by producing the tofu in an uneven state.

  In order to achieve the above object, the composite tofu according to the present invention is composed of two kinds of tofu having different textures, and a predetermined amount of the first tofu group in a lump is mixed in the second tofu to be formed. It is characterized by.

  In the composite tofu, the mass ratio of the predetermined amount of the first tofu group and the second tofu is preferably 1: 1 to 1: 4, and the hardness ratio or gel of the second tofu with respect to the first tofu More preferably, the intensity ratio is 0.3 to 0.9.

  In addition, the method for producing a composite tofu according to the present invention includes a step of storing a predetermined amount of the massive first tofu group in a predetermined container, and filling the container with a mixed solution consisting of soy milk and a coagulant solution. And the step of forming the second tofu so that the first tofu is mixed while the soymilk is solidified by heating.

  It is preferable that the manufacturing method of the said composite tofu adjusts so that the mass ratio of the predetermined amount of the 1st tofu group and the 2nd tofu may be 1: 1 to 1: 4, and / or the 1st tofu More preferably, the second tofu hardness ratio or gel strength ratio is adjusted to 0.3 to 0.9.

  First, in the composite tofu according to the present invention, it is composed of two types of tofu with different textures, and a predetermined amount of the first tofu group in a lump is mixed in the second tofu to be formed, so when a bite is eaten In addition, you can enjoy two types of tofu with different textures. If the mass ratio between the predetermined amount of the first tofu group and the second tofu is 1: 1 to 1: 4, a preferred mass ratio for eating a bite and enjoying two different textures can be obtained. If the hardness ratio or gel strength ratio of the second tofu with respect to the first tofu is 0.3 to 0.9, a preferable hardness ratio or gel strength for clarifying the difference in texture between the two tofu Ratio.

  Furthermore, in the method for producing a composite tofu according to the present invention, a predetermined amount of the massive first tofu group is stored in a predetermined container, and a mixed solution composed of soy milk and a coagulant solution is filled in the container. A process and a step of coagulating soymilk by heating and forming a second tofu in such a way that the first tofu is mixed, and in a predetermined container, the lump-like first in the second tofu Can be produced so that a predetermined amount of the tofu group is mixed, and when a bite is eaten, a composite tofu that enjoys two different textures of tofu can be produced. If the mass ratio of the predetermined amount of the first tofu group and the second tofu is adjusted to be 1: 1 to 1: 4, a composite that is a preferable mass ratio for eating a bite and enjoying two different textures Tofu can be produced. If the hardness ratio or gel strength ratio of the second tofu with respect to the first tofu is adjusted to be 0.3 to 0.9, preferable hardness for clarifying the difference in texture between the two tofu A composite tofu with a ratio or gel strength ratio can be produced.

  Hereinafter, the composite tofu and the manufacturing method thereof according to the present invention will be described in detail.

  The composite tofu according to the present invention is composed of two types of tofu having different textures. In particular, a lump of first tofu group is formed as a single tofu in a state where a predetermined amount is mixed in the second tofu that is formed. The first tofu refers to silken tofu and cotton tofu, and the second tofu refers to filled tofu. Filled tofu means that the soymilk is once cooled, poured into a container such as a synthetic resin container together with a coagulant, and then heated and solidified.

  In the composite tofu, the mass ratio of the predetermined amount of the lump-like first tofu group and the second tofu is 1: 1 to 1: 4. Or it is preferable to set it as mass ratio of 1: 1.1-1: 3.1. This is because it is difficult to enjoy the difference in texture between two different types of tofu unless the mass ratio is within this range. That is, when the mass ratio is exceeded, the presence of the first tofu or the second tofu becomes dilute, making it difficult to enjoy the texture of either one of the tofu.

  Moreover, the hardness ratio or gel strength ratio of the second tofu with respect to the first tofu is set to 0.3 to 0.9. If it is not within the range of the hardness ratio or gel strength ratio, it is difficult to enjoy the difference in texture between the two different types of tofu. If the hardness ratio or gel strength ratio of the second tofu with respect to the first tofu is made closer to 1 than 0.9, both the first tofu and the second tofu are tofu. It becomes difficult to make a difference. If the hardness ratio or gel strength ratio of the second tofu with respect to the first tofu is made closer to 0 than 0.3, the coagulation of the second tofu becomes insufficient. Moreover, it is because the lump-like first tofu exhibits a form dispersed in a dripping liquid and cannot be referred to as composite tofu.

Here, the manufacturing method of the composite tofu concerning this invention is demonstrated easily.
First, the first tofu is roughly crushed into a lump to form a group, and a predetermined amount thereof is accommodated in a predetermined container. Next, a mixed solution composed of soy milk and a coagulant solution is filled in a container in which a predetermined amount of the first block of tofu is contained, and a coagulant is added. Thereafter, the container filled with the first tofu, the soymilk and the coagulant solution is heated to solidify the soymilk, and the second tofu is formed while mixing the first tofu to produce the composite tofu.

  In addition, when implementing said manufacturing method, the lump of 1st tofu to accommodate so that the mass ratio of the predetermined amount of the 1st tofu group and the 2nd tofu will be 1: 1 to 1: 4. Adjust the amount and amount of soy milk to be filled. Moreover, what is necessary is just to adjust the quantity or kind of coagulant solution, and to adjust the hardness ratio or gel strength ratio of said 2nd tofu with respect to 1st tofu to 0.3-0.9.

  Hereinafter, an embodiment as an example of a method for producing a composite tofu according to the present invention will be described. In the following embodiments, silk tofu is used as the first tofu, and filled tofu is used as the second tofu.

  First, soybeans are put into a dipping tank and water is filled in, and after immersion treatment at room temperature for 12 to 18 hours, a small amount of antifoaming agent such as fatty acid glycerin ester is added to the soaked soybeans. Grind and get raw kure.

  Furthermore, after heating the obtained raw Kure to 95-102 degreeC with a boiling pot, an okara component is isolate | separated with a squeezer and soybean milk is obtained. At this time, since the concentration of soy milk is about 10 with the Brix meter, the concentration of soy milk is concentrated to about 12% with the Brix meter using a vacuum concentrator. The obtained concentrated soymilk is cooled to 5 to 10 ° C. and held at the above temperature range until the solidification process described later is started.

  In addition to the above-described soymilk preparation operation, a known coagulant solution, for example, a commercially available concentrated bitter solution is diluted with water to a level of about 15 on a Brix meter, and a prepared bitter solution is prepared.

  Next, the silken tofu produced by the existing method is cut into a lump shape (for example, 1 cm square) using a lump shape, for example, a coarse mesh, and 50 g to 200 g in a 300 ml synthetic resin tofu container. Are dispensed and stored, and loaded into a pack feeder.

  Further, the prepared soymilk solution is added to the concentrated soymilk 100 at a ratio of 0.5 to 2.0 to obtain a mixed solution.

  This mixed solution is dispensed and accommodated with silk-cured tofu cut in the shape of cocoons, filled in a tofu container filled in a pack feeder, and sealed with a synthetic resin film. Finally, the sealed tofu container is heated in a boil tank (around 90 minutes at 90 ° C.) to solidify the soy milk to obtain composite tofu.

  The obtained composite tofu is configured as a single tofu in a state in which 50 g to 200 g of silken tofu cut in the shape of a straw is mixed in the filled tofu. And although it is visually uniform tofu, it is only after eating that two different textures, a texture of silked tofu and a texture of filled tofu, can be obtained.

  Hereinafter, the composite tofu produced by this production method was sampled by five test subjects involved in tofu production, and evaluated from the viewpoint of “appropriate as a product capable of expressing a difference in texture”.

  As a result, at least a coagulant solution addition amount of 0.5% or less was not suitable as the composite tofu according to the present invention because a portion where coagulation was incomplete occurred and was not preferable in appearance. In addition, when the amount of the coagulant solution added was 1.5% or more, the hardness of the filled tofu was equal to or higher than that of the silken tofu, and it was not suitable because the difference in texture could not be felt. It was also found that the appropriate amount of coagulant solution added was in the range of 0.7 to 1.0%.

  It was also found that the amount of silk tofu dispensed was in an appropriate range, and if it was too much or too little, it would not be a product to enjoy the difference in texture. That is, it was found that it was necessary to mix silk tofu in the final product (composite tofu) 310 g in a range of at least 62 g to 150 g, and it was preferable to mix in a range of 90 to 130 g. In terms of the ratio of silk tofu and filled tofu, at least silk tofu: filled tofu should be 1: 1 to 1: 4 or 1: 1.1 to 1: 3.1.

  The sensory test results of various composite tofu obtained by the above embodiment are shown in [Table 1].

  The texture was evaluated by quantifying the hardness as an index. Specifically, the breaking force (g) was measured with a φ8 mm pressure-sensitive shaft using a 100 g spring balance with a tough meter (Card Meter Mini MC600) manufactured by I-Techno Engineering. As for the measurement method, in the case of filled tofu with a uniform texture, the seal at the top of the container is peeled off, and the breaking force at the top is measured in the state of entering the container. In the case of silk tofu, the breaking force may be measured in the same manner as in the case of filled tofu. In the case of complex tofu, the silk tofu is often located in the lower part of the container, so it is temporarily removed from the container and cut vertically with a knife or cutter. Select several points that belong to the lower part and measure the breaking force. The higher the numerical value, the harder the tofu is evaluated.

  The measurement results are shown in [Table 2].

  When the breaking force (g) was compared with 50 g of the breaking force of the silk tofu as a control, it was necessary to set the breaking force range of the filled tofu to 15 to 45 g in order to obtain a product that enjoys a difference in texture. Preferably it is the range of 22-38g. When this numerical value is set to the ratio of silk tofu and filled tofu, silk tofu: filled tofu needs to be 1: 0.3 to 1: 0.9, preferably 1: 0.44 to 1: 0.76. Become. It should be noted that when the breaking force of the filled tofu is reduced to about 10 g, a yogurt-like puffy gel texture is obtained, and only the texture of the silken tofu is emphasized, which is not suitable.

  As described above, the composite tofu according to the present embodiment is composed of two types of tofu with different textures, and when a predetermined amount is mixed in a filled tofu group of silky tofu groups of strawberries, In addition, you can enjoy two types of tofu with different textures: silken tofu and filled tofu. If the mass ratio of the cocoon-shaped silk-cured tofu group to the mass ratio of the filled tofu is 1: 1 to 1: 4, it becomes a preferable mass ratio for eating a bite and enjoying two different textures. If the thickness ratio or the gel strength ratio is 0.3 to 0.9, the difference in texture between the two tofu can be clarified.

  Furthermore, in the method for producing a composite tofu according to the present embodiment, a predetermined amount of silky tofu group of strawberries is contained in a tofu container, and the container is filled with a mixed solution comprising soy milk and a coagulant solution, and heated To produce a composite tofu that can be enjoyed with two different types of tofu with different textures, with a bite, by coagulating soymilk and forming a filled tofu by mixing silky tofu groups in the shape of strawberries Can do. At the time of production, if the mass ratio of the total amount of silken tofu and filled tofu is adjusted to be 1: 1 to 1: 4, it becomes a preferable mass ratio for eating a bite and enjoying two different textures. If the hardness ratio or gel strength ratio of the filled tofu with respect to the silken tofu is 0.3 to 0.9, the difference in texture between the two tofu can be clarified.

  In the said embodiment, the kind of coagulant | flocculant solution is not specifically limited, What is used for the conventional tofu manufacture, For example, solutions, such as magnesium chloride, magnesium sulfate, calcium chloride, and calcium acid, may be sufficient. In addition to these metal salts, a solution of glucono delta lactone or a mixed solution containing a plurality of these components can also be used. In addition, the first tofu may be mixed in the second tofu in a predetermined amount, and in addition to being cut in the eyelet, it may be appropriately selected according to the texture to be obtained, such as a spherical shape or a polyhedron. it can. Even if the first tofu is crushed when it is accommodated in a predetermined container or the like, it exists as a lump of a certain size, so that the production of the composite tofu may proceed as it is. Moreover, although the said embodiment demonstrated the method of manufacturing composite tofu in order of filling the mixed solution which consists of a soymilk and a coagulant solution after accommodating the 1st tofu in a predetermined container, this invention is Naturally, composite tofu can be manufactured even in an order in which a predetermined amount of the first tofu is stored after filling a predetermined container with a mixed solution composed of soy milk and a coagulant solution.

  The present invention is not limited to the above-described embodiment, and various design changes can be made without departing from the matters described in the claims. Moreover, unless it deviates from the matter described in the claim, the elements (tofu container, pack feeder, etc.) used for constituting the present invention are publicly known or well-known, or improved ones. Can be used. If at least filled tofu is one of them, in addition to the first tofu and the second tofu, tofu having a different texture from the third and fourth may be mixed.

  The composite tofu according to the present invention can be expected to exert its effect particularly in a scene where the taste and texture of tofu are tasted as the main role of cooking, such as yudofu. Even in Kyoto, which is the home of yudofu, the tofu used is not uniform. In the tofu tofu restaurant in the Hadano area, the tofu that is solidified with calcium sulfate is used, whereas the tofu in the Nanzenji area is used. The restaurant uses tofu with a firm texture like cotton tofu. In this yudo tofu, when the product of the present invention is used, it is possible to enjoy the texture of hard and soft tofu at the same time, and the effect of doubling the enjoyment of food can be expected.

  In Europe and the United States, the way to eat tofu is different from that in Japan, and it is not uncommon to eat tofu as a dessert by topping it with jam or syrup. When the product of the present invention is used for this purpose, it is possible to taste the difference in texture in addition to the way of enjoying the original taste of tofu, so there is a possibility that the way of tofu can be established as a dessert application. In addition, the effect of enjoying multiple textures in the way of eating that is mainly made of cold tofu that can express the difference from conventional filled tofu is easy to appear, even with a cold menu like tofu salad, The effect of doubling enjoyment can be expected.

Claims (4)

A composite tofu composed of two types of tofu with different textures,
A predetermined amount of lump-like first tofu group is mixed in the second tofu that forms,
Composite tofu characterized by that. The mass ratio of the predetermined amount of the first tofu group and the second tofu is 1: 1 to 1: 4, and / or the hardness ratio or gel of the second tofu with respect to the first tofu The intensity ratio is 0.3-0.9,
The composite tofu according to claim 1. A step of storing a predetermined amount of the first tofu group in a lump in a predetermined container;
Filling the container with a mixed solution consisting of soy milk and a coagulant solution;
While solidifying the soy milk by heating, forming the second tofu so that the first tofu is mixed,
A method for producing composite tofu, comprising: The mass ratio of the predetermined amount of the first tofu group and the second tofu is 1: 1 to 1: 4 and / or the hardness ratio of the second tofu with respect to the first tofu Alternatively, the gel strength ratio was adjusted to be 0.3 to 0.9,
The manufacturing method of the composite tofu of Claim 3 characterized by the above-mentioned.