JP3368496B2 - Production method of milk tofu that can be mixed into any food - Google Patents

Description

Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing milk tofu (curd) which can be mixed in any food. Conventionally, there has been milk tofu made with acetic acid, bittern, vinegar and the like, but there has been no food utilizing milk tofu.
There is also a technique in which lactic acid bacteria are used as a starter when cheese is made and rennet is added later to ripen the cheese. [0003] The above-mentioned prior art has the following problems. Conventional milk tofu is hard, and it is impossible to mix foods as ragged and tattered, and to eat as milk tofu. In addition, the content of whey is small, and the body and umami are insufficient. In addition, cheese is difficult to mix into other foods. In addition, there was no food mixed with milk tofu. [0004] The present invention has been made in view of such problems of the prior art, and has as its object to provide the following. The milk tofu obtained by the present invention can be mixed with food and can be eaten as it is. Milk tofu of various hardness depending on the purpose of use so that it can be mixed into an unlimited number of foods such as sausage, croquettes, noodles, ice cream, Japanese and Western confectionery, raw confectionery, pudding, yokan, jelly, raw chocolate, board chocolate, yogurt, etc. Is to be manufactured. [0005] In order to achieve the above object, the present invention is as follows. That is, it is composed of the following steps.
Milk tofu that can be mixed into any food. First step Milk is put into a hot water pasteurizer, steam or
Is heated by gas fire and raises milk temperature to 62 ℃ for 30 minutes
Heat sterilize. 2nd process Milk which passed 1st process is 30 ° C, 40 ° C, 50 ° C, 60 ° C
Then, 5.0 g of rennet per 100 kg of milk is added to the heat-sterilized milk introduced into the vat, stirred well, and then well stirred. The third step milk starts to coagulate in 30 to 50 minutes and produces yellow water
At the time of coming, cut into 3-5cm squares and bake with a bat
4 to 5 o'clock by increasing the temperature to a maximum of 62 ° C
Finish the coagulation as it is. Fourth step After the third step, start cooling at about 20 ° C.
Leave the whey slowly for about 15 hours while brewing
Cut the whey. [0007] Embodiments of the present invention will be described below based on examples. The method of the present invention comprises the following steps. First step Milk is put into a hot water type pasteurizer, heated by steam or gas fire to raise the temperature of the milk to 62 ° C. and heat sterilized for 30 minutes. Second step Milk passed through the first step is cooled at 30 ° C, 40 ° C, 50 ° C, 60 ° C.
And then introduced into a vat (a tank for flowing milk to solidify after heat sterilization), and rennet was added to the heat-sterilized milk at 5.0 g per 100 kg of milk.
Add and stir well. Stir well after pouring. In this case, the temperature of the water around the bat is preferably maintained at about 30 ° C. Third step The milk poured into the vat begins to coagulate in 30 to 50 minutes, and at the time when yellow water (called whey) comes out, the temperature is applied by a vat in a vat and the maximum is 62 ° C. The coagulation is completed for 4-5 hours. In this step, 65 to 70% of whey is discharged. Fourth step The product after the third step is cooled. In addition to cooling with a cooler as a necessary method for cooling, if the water in the vat is discarded and water is added, the temperature will be about 20 ° C. and the temperature will further solidify. At this time, the milk tofu which has begun to solidify is cut into a size of about 3 to 5 cm square with a cutter. Thereafter, the whey is gradually discharged while being allowed to stand for about 15 hours to brew. In this step, 10 to 15% of whey is discharged. in this case,
Whey, though slightly different, constantly emits and eventually emits very little. Thereafter, this milk tofu is put into a colander for draining and the whey is cut to obtain a milk tofu of the present invention as a final product. Here, the yield will be described. In the second step, when the milk poured into the vat is at 30 ° C.,
In the case of 50 ° C., 60 ° C., the following yields are obtained. a. In case of 30 ° C ~ 15% yield ~ 100kg of raw milk
(15.0 kg) b. At 40 ° C ~ 18% yield ~ 100kg raw milk
(18.0 kg) c. At 50 ° C ~ 20% yield ~ 100kg raw milk
(20.0 kg) d. At 60 ° C ~ 22% yield ~ 100kg raw milk
(22.0 kg) Products having different hardness depending on each temperature can be obtained. That is, the higher the temperature poured into the bat, the softer, and the lower the temperature, the harder the bat. Yield increases and decreases depending on the whey content, and the more whey, the better. Since the present invention is configured as described above, the following effects can be obtained. 1. It can be mixed into any food as follows. A. Milk tofu obtained by adjusting milk to 30 ° C. in the second step can be used for hard dough such as tofu, sausage, dango, croquette, and noodles. B. The milk tofu obtained by adjusting the milk to 40 ° C. in the second step can be used for a slightly hard dough such as tofu, Japanese confectionery, and Western confectionery. C. The milk tofu obtained by adjusting the milk to 50 ° C. in the second step can be used for a material whose dough is considerably soft, such as tofu, yogurt, jelly, pudding, and jelly yokan. D. Milk tofu obtained by adjusting milk to 60 ° C. in the second step can be used for very soft dough such as tofu, ice cream, soft cream, chocolate, fresh chocolate and the like. 2. All foods and confections are very delicious when mixed. 3. A large amount of calcium can be obtained by mixing milk tofu, and the body taste is extremely high. 4. This “milk tofu that can be mixed into any food” can be eaten immediately after soy sauce or the like is placed on the table.

Claims (1)

(57) [Claims] [Claim 1] A method for producing milk tofu that can be mixed into any food, comprising the following steps. First step Milk is put into a hot water type pasteurizer, heated by steam or gas fire to raise the temperature of the milk to 62 ° C. and heat sterilized for 30 minutes. Second step Milk passed through the first step is cooled at 30 ° C, 40 ° C, 50 ° C, 60 ° C.
Then, 5.0 g of rennet per 100 kg of milk is added to the heat-sterilized milk introduced into the vat, stirred well, and then well stirred. The third step milk starts to coagulate in 30 to 50 minutes, and at the time when yellow water comes out , cut into 3 to 5 cm squares, heat it up with a vat in a boiler system, and raise it to a maximum of 62 ° C. The coagulation is completed in the state of the time. Fourth Step After cooling through the third step, start cooling at about 20 ° C.
Leave the whey gradually for about 15 hours while brewing and cut the whey.