JP2023090341A - Method for producing filled tofu - Google Patents

Abstract

To provide a novel method for producing filled Tofu, which can be stored for a longer period of time.SOLUTION: A method for producing filled Tofu 10 includes: a preparing step S1 in which a filling container 12, soymilk, and a coagulant are prepared; a mixing-and-filling step S2 in which the soymilk is mixed with the coagulant and then filled into the filling container 12, or the soymilk and coagulant are separately filled into the filling container 12 and mixed together; a low-temperature holding step S3 in which the product temperature of the mixture of soymilk and coagulant filled into the filling container 12 is maintained at a low temperature of 15°C or lower; and a retort sterilization step S4 in which the filling container 12 in which the product temperature of the mixture is maintained at 15°C or lower in the low temperature holding step S3 is retort-sterilized to heat and solidify the mixture.SELECTED DRAWING: Figure 2

Description

Application for application of Article 30, Paragraph 2 of the Patent Act is filed Publication name: Imuraya Group Company Bulletin Izumi 2021 Autumn issue, cover, pages 1 and 17 Publisher: Imuraya Group Co., Ltd. Publication date: Reiwa November 2nd, 3rd year

The present disclosure relates to a method for producing filled tofu.

BACKGROUND ART Conventionally, tofu has been known as a food that allows easy ingestion of protein, which is an important nutritional component for maintaining health. Tofu is a processed food made by solidifying soymilk made from soybeans with magnesium chloride or other coagulants approved by the Food Sanitation Law. In the past, so-called cut tofu such as silken tofu and cotton tofu, which are made by solidifying soymilk in a mold and then soaking it in water, were the mainstream, but in recent years, filled tofu, which is excellent in mass production and storage stability, has become widespread. ing. That is, as described in, for example, Patent Document 1, filled tofu is directly filled in a filled container with soymilk mixed with a coagulant added, sealed, and heated in the filled container. Manufactured by solidification. Therefore, the tofu is less likely to come into contact with germs, and has the advantage of ensuring a longer storage period than cut tofu.

JP 2014-187975 A

However, in the conventional method for producing filled tofu as described in Patent Document 1, the soymilk containing the coagulant filled in the filling container is immersed in hot water or passed through a steaming heating tank in the next heating step. , 60 to 100° C. for 20 to 90 minutes to solidify. Therefore, there is still room for improvement in order to ensure a longer storage period, and there has been a demand for filled tofu that can be stored for a longer period of time.

Therefore, it is an object of the present invention to provide a novel method for producing stuffed tofu that can be stored for a longer period of time.

The method for producing filled tofu according to the present disclosure includes a preparation step of preparing a filling container, soymilk and a coagulant; A mixing/filling step of filling the filling container and mixing, and a low-temperature holding step of keeping the temperature of the mixture of the soymilk and the coagulant filled in the filling container at a low temperature of 15° C. or less. and a retort sterilization step of heating and solidifying the mixture by retort sterilizing the filled container in which the temperature of the mixture is kept at 15° C. or less by the low temperature holding step.

According to the method for producing filled tofu of the present disclosure, it is possible to provide filled tofu that can be stored for a longer period of time.

1 is a cross-sectional view of filled tofu according to an embodiment of the present invention; FIG. 1 is a process diagram of a method for producing filled tofu according to an embodiment of the present invention. FIG. FIG. 3 is a process chart showing steps performed in the preparation process shown in FIG. 2;

<Description of Embodiments of the Present Disclosure>
First, the embodiments of the present disclosure are listed and described.
The method for producing filled tofu of the present disclosure includes:
(1) The method for producing filled tofu according to the present disclosure includes a preparation step of preparing a filling container, soymilk and a coagulant, mixing the soymilk with the coagulant and then filling the filling container, or A mixing/filling step of filling and mixing the coagulants into the filling container respectively; A holding step, and a retort sterilization step of heating and solidifying the mixture by retort sterilizing the filled container in which the temperature of the mixture is kept at 15 ° C. or less by the low temperature holding step.

According to this aspect, the mixture of soymilk and coagulant filled in the filling container can be heated and coagulated by the retort sterilization process by the retort sterilization process. Therefore, compared to conventional heating and coagulation by immersion in hot water or passage through a steaming heating tank, it is possible to heat the mixture at a higher temperature than 100 ° C., realizing a higher level of sterilization of filled tofu. can do. As a result, it becomes possible to secure a longer storage period than the conventional manufacturing method. Here, "retort sterilization" means wet heat sterilization at over 100°C under pressure. Particularly in the case of filled tofu, so-called semi-retort sterilization at a sterilization temperature of 105 to 115° C. is more suitable in order to suppress thermal deterioration of the filled tofu in the retort sterilization process. In the case of semi-retort sterilization, the F value indicating the sterilization strength of retort foods is often not 4 or more, and the obtained filled tofu is provided as a so-called chilled product that requires distribution storage at 10 ° C. or less. .

In addition, a low-temperature holding step is provided between the mixing/filling step and the retort sterilization step, and the temperature of the mixture of soymilk and coagulant filled in the filling container is controlled to be kept at a low temperature of 15°C or less. be able to. As a result, the coagulation reaction of soymilk is prevented from being partially initiated in the filling container before the retort sterilization process, and the filled tofu that has been heated and coagulated by the retort sterilization process is partially lumped or roughened. Problems can be prevented from occurring. As a result, by heating and coagulating the mixture in the subsequent retort sterilization process, a uniformly coagulated filled tofu can be obtained, and the smooth taste of the filled tofu can be maintained while adopting a retort sterilization process with higher sterilization. It is possible.

In the low temperature holding step, the temperature of the mixture in the filling container may be kept at 15°C or less, more preferably 10°C or less, more preferably 8°C or less or less than 8°C, so that the retort The onset of partial coagulation prior to the sterilization step can be more reliably avoided.

(2) In the low-temperature holding step, it is preferable that the temperature of the mixture is kept at 15°C or less by storing the filled container in a refrigerator. This is because by storing the filling container in the refrigerator, the temperature control of the mixture can be performed more reliably and simply.

(3) In the mixing/filling step, it is preferable that the soymilk during mixing is cooled to 15°C or lower. By cooling the soymilk to a temperature of 15° C. or less when mixing with the coagulant, it is possible to advantageously avoid unintended coagulation of the soymilk from the mixing/filling step to the low-temperature holding step. Also, it is possible to more easily and reliably maintain the temperature of the mixture at 15° C. or less in the low-temperature holding step. More preferably, the temperature of the soy milk during mixing is 10° C. or lower, more preferably 8° C. or lower or lower than 8° C., so that unintended coagulation can be more effectively avoided.

(4) It is preferable that the preparation step includes a UHT sterilization step of sterilizing the soymilk by an ultra-high temperature heat treatment method (UHT method). This is because UHT sterilization of the soymilk before mixing with the coagulant can further improve the sterility of the final filled tofu and contribute to extending the storage period.

(5) Preferably, the preparation step includes a first cooling step of cooling the deaerated soymilk and a second cooling step of cooling the soymilk after the UHT sterilization step. By adding a cooling step after each of the various heating steps in the preparation step, it is possible to avoid or suppress protein denaturation due to residual heat after the heating step, and to produce filled tofu with a fresh soybean flavor. be.

(6) In the retort sterilization step, temperature a: 100 ° C. < a ≤ 120 ° C., pressure b: 0.06 MPa ≤ b ≤ 0.25 MPa, time: 20- It is preferable that the retort sterilization treatment is performed under sterilization conditions of 30 minutes. By performing retort sterilization within such a range of sterilization conditions, it is possible to improve the sterilization of filled tofu by retort sterilization, avoid or suppress protein denaturation due to heating, and feel the fresh soybean flavor. This is because it is possible to produce filled tofu that can be processed. More preferably, temperature a: 105 ° C. ≤ a ≤ 115 ° C., or temperature a = 110 ° C., pressure b: 0.10 MPa ≤ b ≤ 0.20 MPa, or pressure b = 0.15 MPa, time 26 minutes. The time under the above sterilization conditions is the time during which the filled container is exposed to the specified moist and hot atmosphere after the inside of the retort kiln reaches the specified moist and hot atmosphere (the above temperature range and pressure range).

(7) The filling container has a plastic container body and a plastic film that seals the opening of the container body, the container body has a thickness of 0.8 mm or more, and the film has a thickness of 70 μm. It is preferable to have a thickness equal to or greater than As a result, the risk of discoloration of the tofu composition due to heating in the retort sterilization process and the risk of deformation of the container body and film can be reduced.

<Details of the embodiment of the present disclosure>
A specific example of the method for producing filled tofu according to the present disclosure will be described below with reference to the drawings. The present disclosure is not limited to these examples, but is indicated by the scope of the claims, and is intended to include all modifications within the scope and meaning equivalent to the scope of the claims.

<Filled tofu 10>
FIG. 1 shows a vertical cross-sectional view of filled tofu 10 produced by the method for producing filled tofu of the present disclosure. The filled tofu 10 is obtained by heating a filling container 12 filled with a mixture of soymilk and a coagulant inside a retort kiln to coagulate the mixture in the filling container 12 . and a tofu composition 14 obtained by heating and coagulating a mixture of soymilk and a coagulant. Any capacity can be adopted as the capacity of the filling container 12 . For example, when storing the amount of tofu that can be eaten by one person at a time, it is preferably in the range of 50 ml to 150 ml. For example, a range of 200 ml to 300 ml is suitable.

<Filling container 12>
The filling container 12 includes a container body 16 made of a synthetic resin such as polypropylene or polyethylene, which has a substantially hemispherical shape with an upward opening, and a circular sheet-shaped sheet of polyethylene, nylon, or the like in a plan view that seals the upper opening of the container body 16 . and a film 18 made of synthetic resin. That is, the container body 16 and the film 18 are manufactured from an existing synthetic resin material having a certain degree of heat resistance, thermal conductivity, rigidity, and the like. The film 18 is preferably a laminate sheet containing a sealant base material to enable heat sealing. For example, the base material is composed of a sheet with excellent heat resistance such as polyester film (PET), the barrier material is composed of a nylon sheet with excellent gas barrier properties, and the sealant material is linear low-density polyethylene. It is composed of a base material such as (LLDPE) that melts by heat sealing. In the mixing/filling step (S2) described later, after the container body 16 is filled with the mixture of tofu and coagulant, the film 18 is covered so as to cover the opening of the container body 16 . The peripheral edge of the film 18 is heat-sealed to an annular flange 20 projecting radially outward from the opening edge of the container body 16 . Thereby, the mixture (the tofu composition 14 after heating and coagulating) filled in the container body 16 is hermetically sealed by the film 18 . The container body 16 may have a substantially uniform thickness dimension over its entirety, or may have a partially different thickness dimension, but the minimum thickness dimension t1 is 0.8 mm. It is desirable to be above. Furthermore, the film 18 has a substantially constant thickness dimension over its entirety, and the thickness dimension t2 is desirably 70 μm or more. As a result, the risk of discoloration of the tofu composition 14 and the risk of deformation of the container body 16 and the film 18 due to heating in the retort sterilization step (S4) described below can be reduced. Since the film 18 is a laminate film, the thickness of each layer can be appropriately set according to the required heat resistance in consideration of the properties of each layer.

<Soymilk>
The soymilk that is the raw material of the tofu composition 14 of the filled tofu 10 is not particularly limited as long as it contains soybeans or soybean-derived raw materials, and commonly used soymilk for tofu may be used. For example, after washing soybeans, the soybeans soaked in water and swollen are ground and steamed, separated into soymilk and okara, and the resulting soymilk is degassed to obtain the desired soymilk. Obtainable. Furthermore, lactic acid bacteria, edible oils and fats, vitamins, and the like may be added to soymilk as necessary.

<Coagulant>
The coagulant to be mixed with soymilk may be any coagulant commonly used for producing tofu such as filled tofu, and includes calcium chloride, magnesium chloride, gluconodeltalactone, calcium sulfate, magnesium sulfate, bittern, or a mixture thereof. In order to obtain tofu-like flavor and smooth texture, it is preferable to use natural bittern, magnesium chloride, sodium glutate, or the like.

<Method for producing filled tofu>
As shown in FIG. 2, the filling tofu manufacturing method of the present disclosure includes a preparation step S1 of preparing a filling container 12 and raw materials such as soymilk and a coagulant, and filling the filling container 12 with a mixture of soymilk and a coagulant. Alternatively, a mixing/filling step S2 in which the soymilk and the coagulant are respectively filled in the filling container and mixed, and a low-temperature holding step in which the temperature of the mixture in the filling container obtained in S2 is maintained at 15 ° C. or less. S3 and a retort sterilization step S4 in which the filled container 12 in which the temperature of the mixture is kept at 15° C. or lower in S3 is subjected to retort sterilization, and the mixture is heated and coagulated.

More specifically, in the preparation step S1, the container body 16 and the film 18 of the filling container 12 shown in FIG. 1 are prepared. Furthermore, a coagulant and soymilk, which are raw materials of the tofu composition 14, are prepared. The coagulant is prepared as one or more selected from the group consisting of calcium chloride, magnesium chloride, sodium glutate, calcium sulfate, magnesium sulfate, and bittern. Soymilk is prepared by steps S1-1 to S1-8 shown in FIG. 3, for example.

In the soybean grain washing step S1-1, soybeans are washed to remove dirt and foreign matter such as stones are removed. In the subsequent soaking/grinding step S1-2, the washed soybeans are soaked in water for a predetermined time (for example, about 8 hours) to swell. For example, it is preferable that the soybeans are swollen to the extent that the weight of the soybeans becomes 2.25 times. After that, the swollen soybeans are ground to obtain a finely ground soybean slurry (so-called raw soybean paste). In the subsequent steaming step S1-3, a solid-liquid mixture (so-called boiled go) is obtained by boiling the obtained soybean slurry. In order to extract soybean protein more efficiently, it is preferable to boil the soybean slurry in hot water at 100°C. In the subsequent separation step S1-4, soymilk is obtained by separating the boiled soybean paste obtained in the steaming step S1-3 into soymilk and bean curd refuse using a roller-type solid-liquid separator or the like.

In the subsequent degassing step S1-5, gas (air) dissolved in or involved in the soymilk during the process until the soymilk is obtained or during transportation is degassed from the soymilk. This is because, if soymilk is solidified with dissolved gas remaining therein to be tofu, air bubbles generated inside deteriorate the appearance and texture of tofu as tofu. The degassing step S1-5 can be performed by any existing degassing method. Dissolved gases can be degassed from soymilk. In the subsequent first cooling step S1-6, the degassed soymilk is cooled to 20° C. or lower, preferably 15° C. or lower and held. In the subsequent UHT sterilization step S1-7, the degassed soymilk is sterilized by an ultra-high temperature heat treatment method (UHT method). The UHT method is a method of sterilizing at 120° C. to 150° C. for 1 second or more and 5 seconds or less. As a result, bacteria and microorganisms in soymilk can be killed as much as possible while minimizing chemical changes in soymilk. For soymilk, in order to avoid denaturation of soybean protein and loss of flavor of soybean while enabling storage for a longer period of time, it is preferable to carry out UHT sterilization at about 130°C for 5 seconds. . Note that the UHT sterilization step S1-7 can be performed by using a known sterilization device such as a plate heat exchanger or a tube heat exchanger. Thereafter, in the second cooling step S1-8, the UHT-sterilized soymilk is cooled to 15° C. or lower, preferably 10° C. or lower, and held. Soymilk is prepared in the preparation step S1 through the above steps S1-1 to S1-8. Since the first to second cooling steps S1-6 and S1-8 are adopted in the soymilk preparation step S1, protein denaturation due to residual heat in the soymilk after heating is reliably avoided or suppressed, Thus, filled tofu with fresh soybean flavor can be obtained.

As described above, when the filling container 12, the soymilk, and the coagulant are prepared in the preparation step S1, the soymilk and the coagulant are mixed and filled in the filling container 12 in the subsequent mixing/filling step S2. The container body 16 and the film 18 of the filling container 12 are sterilized. A mixture of UHT-sterilized soymilk and a coagulant is poured in so that the container body 16 is filled to the brim, and then the opening of the container body 16 is closed with a film 18, and the outer peripheral edge of the film 18 is closed to the container body. It is heat-sealed to the flange portion 20 of 16 . As a result, the filling container 12 is filled with the mixture of soymilk and coagulant and kept in a sealed state. Alternatively, the soymilk and the coagulant are charged into the container main body 16 and filled until the container main body 16 is filled, so that the soymilk and the coagulant are mixed by the swirl generated when the container main body 16 is charged. good too. After that, the opening of the container body 16 is closed with the film 18, and the outer peripheral edge of the film 18 is heat-sealed to the flange portion 20 of the container body 16 in the same manner as the former method. The content of the coagulant in the mixture of soymilk and coagulant is preferably within the range of 0.4 to 1.5% by mass. This is because it is possible to provide tofu with a smooth texture by reducing the bitterness of the coagulant. In the mixing/filling step S2, the soymilk to be mixed with the coagulant is cooled to 10°C or less at the time of mixing.

In the subsequent low-temperature holding step S3, the filled container 12 filled with the mixture of soymilk and coagulant is kept at a low temperature of 15° C. or less, more preferably 10° C. or less. Specifically, the filling container 12 filled with the mixture of soymilk and coagulant is stored in a refrigerator so that the temperature of the mixture is kept at 15° C. or less, more preferably 10° C. or less. Advantageously managed.

In the subsequent retort sterilization step S4, the filled container 12 in which the temperature of the mixture is kept at 15° C. or less, more preferably 10° C. or less, is put into the retort kiln of the retort sterilization apparatus, and retort sterilization is performed. A mixture of soymilk and a coagulant is heated and coagulated in the filling container 12 . As a result, the tofu composition 14 that has been sterilized, molded into the shape of the container body, and solidified can be obtained in the filling container 12 . The retort sterilization step S4 can be performed using an existing retort sterilizer. As the retort sterilizer, any of steam type, hot water type, hot water shower type, rotary type, water seal type, etc. can be used, but the hot water shower type retort sterilizer is preferable. This is because it is suitable for semi-retort sterilization at a sterilization temperature of 105 to 115° C., and can stably perform retort sterilization even in an air-containing state.

In one example of the retort sterilization step S4, when the filling container 12 in which the temperature of the mixture is kept at 15° C. or less, more preferably 10° C. or less is put into the retort kiln, the temperature a inside the retort kiln rises for 20 to 30 minutes. 100 ° C. < a ≤ 120 ° C., more preferably 105 ° C. ≤ a ≤ 115 ° C., more preferably a = 110 ° C., and the pressure b in the retort kiln is 0.06 MPa ≤ b ≤ 0.25 MPa, More preferably, the pressure is reduced to 0.10 MPa ≤ b ≤ 0.20 MPa, more preferably about b = 0.15 MPa. Thereafter, the temperature a in the retort kiln is kept at 100° C.<a≦120° C., more preferably 105° C.≦a≦115° C., more preferably a=110° C., and the pressure b is kept at 0.06 MPa≦b≦0.06 MPa≦b≦0. 25 MPa, more preferably 0.10 MPa ≤ b ≤ 0.20 MPa, more preferably about b = 0.15 MPa is maintained for about 20 to 30 minutes, more preferably about 26 minutes, and retort sterilization is performed. be done. The retort sterilization conditions in such a retort sterilization step S4 are such that the F value is 1.2 to 1.5, for example, in consideration of the compatibility between the flavor required for filled tofu and the extension of the storage period. , can be adjusted accordingly.

In the retort sterilization step S4, in the filled tofu 10 heat-pressurized and sterilized under the above-mentioned sterilization conditions, the mixture of soymilk and coagulant filled in the filling container 12 is heated and coagulated and molded to form the tofu composition shown in FIG. 14 is obtained. After that, the filled tofu 10 that has undergone retort sterilization and heat coagulation is cooled to a product temperature of about 20 to 25° C. by injecting cooling water in a retort kiln and stored. The filled tofu 10 obtained in this manner is stored in a frozen state through a packaging process and an inspection process, and shipped as a chilled product distributed and stored at 10° C. or less.

According to the method for producing filled tofu of the present embodiment, the retort sterilization step S4 sterilizes the mixture of soymilk and coagulant filled in the filling container 12 at a temperature exceeding 100° C. and not more than 120° C., more preferably at a temperature exceeding 120° C. It can be heat coagulated by semi-retort sterilization at 105-115°C. Therefore, compared to conventional heating and coagulation by immersion in hot water or passage through a steaming heating tank, it is possible to heat the mixture at a higher temperature than 100 ° C. (105 to 115 ° C. or 120 ° C. or less). A higher level of sterilization of tofu can be realized. As a result, it becomes possible to secure a longer storage period than the conventional manufacturing method. Specifically, the filled tofu 10 can ensure a shelf life of 180 days on condition that it is distributed and stored at 10° C. or lower.

According to the method for producing filled tofu of the present embodiment, the low temperature holding step (S3) is provided between the mixing/filling step (S2) and the retort sterilization step (S4), and the soymilk and coagulated soymilk filled in the filling container 12 are provided. The product temperature of the agent mixture is controlled so as to be kept at a low temperature of 15°C or less. resulting in,
Partial initiation of the coagulation reaction of soymilk in the filling container 12 before the retort sterilization process is prevented, and the tofu composition 14 obtained after the retort sterilization process is partially clumped and has a smooth texture. It is possible to prevent problems such as the inability to realize As a result, it is possible to stably produce the filled tofu 10 that is highly sterilized and has a smooth texture due to a uniform coagulation state.

In the low-temperature holding step (S3), since the filling container 12 filled with the mixture of soymilk and coagulant is stored in the refrigerator, the product temperature of the mixture can be reliably and easily maintained at 15°C or less. be able to.

In addition, in the mixing/filling step (S2), the soymilk is cooled to 15° C. or less during mixing, so that unintended solidification of the soymilk from the mixing/filling step to the low-temperature holding step is also advantageous. can be avoided, and the uniform coagulation state of the filled tofu 10 can be achieved more advantageously. Furthermore, it is possible to more easily and reliably keep the temperature of the mixture at 15° C. or lower in the subsequent low-temperature holding step (S3).

Furthermore, the preparation step S1 includes a UHT sterilization step (S1-7) of sterilizing soymilk by an ultra-high temperature heat treatment method (UHT method). By UHT sterilizing the soymilk before mixing with the coagulant, the sterility of the final filled tofu 10 can be further improved, and further long-term storage can be made possible.

In steps S1-1 to S1-8 performed in the preparation step (S1), after the degassing step (S1-5), a first cooling step (S1-6) of cooling the degassed soymilk is performed. After the UHT sterilization step (S1-7), a second cooling step (S1-8) of cooling the soymilk after UHT sterilization is performed. In this way, by adding a cooling step after each of the various heating steps in the preparation step (S1), protein denaturation due to residual heat after the heating step is avoided or suppressed, and the flavor of the filled tofu 10 is maintained or improved. can be advantageously achieved.

In addition, the sterilization conditions in the retort sterilization process are set to temperature a: 100 ° C. < a ≤ 120 ° C., pressure b: 0.06 MPa ≤ b ≤ 0.25 MPa, time: 20 to 30 minutes. While improving the sterilization of the filled tofu 10 by sterilization, it is possible to avoid or suppress the denaturation of protein due to heating, and to produce the filled tofu 10 with a fresh soybean flavor.

<Other embodiments>
The technology described in this specification is not limited to the embodiments described by the above description and drawings, and for example, the following embodiments are also included in the technical scope of the technology described in this specification.

(1) The retort sterilization step (S4) can further extend the storage period by sterilizing at a higher temperature than conventional filled tofu, if retort sterilization is performed by moist heat sterilization at over 100 ° C. under pressure. and is not limited to that of the illustrated embodiment. For example, the retort sterilizer used in the retort sterilization step (S4) is not limited to the illustrated one, and known retort sterilizers can be employed. In addition, the retort sterilization conditions are not limited to those illustrated, and can be set as appropriate as long as it is possible to maintain the flavor of the filled tofu and extend the storage period. The F value of the obtained filled tofu 10 may be appropriately adjusted so that the F value is 1.2 to 1.5.

(2) The first and second cooling steps employed in the preparation step (S1) are not essential, and at least one may be omitted. Also, the temperature of the soymilk before mixing in the mixing/filling step (S2) may be adjusted to 15° C. or lower by temperature control in the second cooling step (S1-8).

(3) The material and size of the filling container 12 prepared in the preparation step (S1) can be appropriately changed according to the retort sterilization equipment and retort sterilization conditions to be employed, the required size of the filled tofu, and the like.

10 Filled Tofu 12 Filling Container 14 Tofu Composition 16 Container Body 18 Film 20 Flange S1 Preparing Step S2 Mixing/Filling Step S3 Low Temperature Holding Step S4 Retort Sterilization Step S1-1 Soybean Washing Step S1-2 Soaking/Grinding Step S1 -3 Steaming step S1-4 Separation step S1-5 Degassing step S1-6 First cooling step S1-7 UHT sterilization step S1-8 Second cooling step

Claims (7)

a preparation step of preparing a filling container, soy milk and a coagulant;
a mixing/filling step of mixing the soymilk with the coagulant and then filling the filling container, or filling and mixing the soymilk and the coagulant in the filling container;
a low-temperature holding step in which the temperature of the mixture of the soymilk and the coagulant filled in the filling container is kept at a low temperature of 15° C. or less;
A retort sterilization step of retort sterilizing the filled container in which the product temperature of the mixture is kept at 15 ° C. or less by the low temperature holding step to heat and solidify the mixture;
A method for producing filled tofu, comprising: 2. The method for producing filled tofu according to claim 1, wherein in the low temperature holding step, the temperature of the mixture is kept at 15° C. or less by storing the filled container in a refrigerator. 3. The method for producing filled tofu according to claim 1 or 2, wherein in the mixing and filling step, the soymilk at the time of mixing is cooled to 15°C or less. The method for producing filled tofu according to any one of claims 1 to 3, wherein the preparation step includes a UHT sterilization step of sterilizing the soymilk by an ultra-high temperature heat treatment method (UHT method). 5. The filled tofu according to claim 4, wherein the preparation step includes a first cooling step of cooling the degassed soymilk and a second cooling step of cooling the soymilk after the UHT sterilization step. manufacturing method. In the retort sterilization step, temperature a: 100 ° C. < a ≤ 120 ° C., pressure b: 0.06 MPa ≤ b ≤ 0.25 MPa, time: 20 to 30 minutes for the filled container filled with the mixture The method for producing filled tofu according to any one of claims 1 to 5, wherein the retort sterilization treatment is performed under sterilization conditions. The filling container has a plastic container body and a plastic film that seals the opening of the container body, the container body has a thickness of 0.8 mm or more, and the film has a thickness of 70 μm or more. The method for producing filled tofu according to any one of claims 1 to 6, wherein the tofu has a thickness.

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