JP3394031B2 - How to make processed soy foods - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing processed soybean food such as tofu.

[0002]

2. Description of the Related Art A typical method for producing cotton tofu, which is an example of processed soybean food, is as follows. Soymilk obtained by a known method from soybean raw material is poured into a coagulation container at a high temperature, a coagulant such as bittern (magnesium chloride) is put therein, and the mixture is stirred so that the coagulant is evenly distributed. When left for a certain period of time, a coagulated product obtained by coagulating proteins and the like in soy milk is obtained. After that, the tofu is formed by breaking the solidified product and pressing it in a mold box to give a soup.

[0003]

[Problems to be Solved by the Invention] Such tofu is highly evaluated in terms of nutrition and the like, and tends to attract a large amount of food. Therefore, improvement as a product has been desired. For example, a coagulant such as bittern is indispensable for coagulating proteins, etc., but if the residual amount of the coagulant is large, the tofu has a bitter taste or a rough texture, so the residual amount of the coagulant is reduced. Requests to reduce it as much as possible came out. In addition, the cotton tofu produced as described above is often cut into a predetermined size and packed in a pack or the like for sale. There was a problem that it came out, and the appearance of tofu, which was harder and harder to drain, was also desired. The present invention has been completed based on the above circumstances, and an object of the present invention is to produce a processed soybean food having a small residual amount of a coagulant. Another purpose is to produce a processed soybean food that is hard and resistant to water.

[0004]

As a means for achieving the above object, the method for producing a processed soybean food according to the invention of claim 1 is a soybean milk used in a production line for cotton tofu.
Was diluted with hot water mixed with coagulant being maintained at a predetermined solidifyable temperature, it has a feature where to obtain a coagulum solidifying the protein in the soy milk. The invention of claim 2 is characterized in that, in the invention of claim 1, the solidified product is pressure-molded. The invention according to claim 3 is the one according to claim 1 or 2, wherein a large amount of hot water which is equal to or close to soymilk is stored in the coagulation container and the coagulant is dissolved in the hot water. It is characterized in that the soybean milk is poured into the melted hot water. The invention according to claim 4 is the one according to claim 1 or 2, wherein the coagulant is dissolved in soy milk stored in the coagulation container in a large amount of hot water comparable to or close to the soy milk. It is characterized by injecting.
The invention according to claim 5 is the one according to claim 1 or 2, wherein a large amount of hot water comparable to or close to the soymilk is injected into the soymilk stored in the coagulation container, and thereafter, It is characterized by mixing a coagulant.

[0005]

The function and effect of the present invention are as follows. Soy milk is diluted with warm water or the like and kept at a coagulable temperature, and in such a state, a protein in soy milk is coagulated by a coagulating agent to produce a coagulated product. Here, water is separated from the solidified substance to some extent and discharged. Further, the solidified product is pressure-molded to obtain a processed soybean food. When a coagulant is added to conventional soy milk with a relatively high concentration, when the protein in soy milk coagulates via the coagulant, it becomes a relatively large block, and these block-like ones gather together. It becomes one coagulum. Here, not a little water is held in each block, and water also intervenes between the blocks to form one watery solidified product as a whole. The coagulant is also taken into the block together with water. Then, as described above, the water is drained by pressing, but the water drained at this time is mainly the water interposed between the blocks and the water hugged in each block. Is hard to remove. As a result, the coagulated product after being pressed is also a soft product that contains a large amount of water. In addition, the remaining amount of coagulant is large.

In this respect, in the present invention, the coagulant is mixed in a state in which soy milk is diluted with a large amount of warm water or the like, that is, in a state in which the concentration is significantly lowered. As a result, the protein and the coagulant diffuse into the diluted soymilk, and the protein coagulates into fine particles and precipitates. In addition, since the concentration of soy milk becomes low, the amount of coagulant becomes large, and although it coagulates, water is rather exhaled from each particle. At this time, a part of the coagulant is also discharged out of the particles. As a result, a solidified product is generated in a form in which fine particles are accumulated, and water that has not been incorporated therein is separated and generated. Therefore,
When the coagulated product is used as an intermediate product, it can be an intermediate product having a small amount of the remaining amount of coagulant. When the above-mentioned coagulated product is pressure-molded, water intervening between fine particles is removed and the particles are further solidified, so that a processed soybean food having a dense texture and less moisture can be obtained.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the present invention will be described below with reference to the accompanying drawings. <First Embodiment> FIG. 1 shows a first embodiment of the present invention. This embodiment exemplifies a case where tofu is produced from 10 to 30 liters of soy milk having a concentration of 12 to 15 BRIX by using bittern (magnesium chloride) as a coagulant. First, a coagulation container 10 having a capacity about twice that of soy milk is prepared, and hot water is stored therein. The amount of this warm water is close to the amount of soy milk (10 to 30 liters), and is a predetermined amount such that the concentration of diluted soy milk becomes 7 to 8 BRIX when mixed with soy milk. A solution of the coagulant is mixed in the warm water to dissolve the coagulant in the warm water. The amount of the coagulant at this time is the amount usually used for 10 to 30 liters of soy milk with a concentration of 12 to 15 BRIX.

When hot water containing a coagulant is formed as described above, soy milk is added thereto and stirred. This soy milk has a concentration of 12 to 15 BRIX, which is the above-mentioned condition, and an amount of 10 to 3
It is 0 liter. By adding this soy milk to warm water, the soy milk becomes diluted and the concentration is reduced to 7 to 8 BRIX. Coagulation is started in such a state, and soy milk diluted during that period is maintained at 60 to 80 ° C. Therefore, the warm water and the original soybean milk need to be set to a temperature at which the soybean milk during coagulation is maintained at 60 to 80 ° C.

It is considered that the following phenomena occur during the solidification process. Since the coagulant was mixed in the state where soy milk was diluted with a large amount of warm water, that is, the concentration was significantly lowered, the protein and the coagulant diffused into the diluted soy milk, and the protein was fine. It solidifies and precipitates into particles. In addition, since the concentration of soy milk becomes low, the amount of coagulant becomes large, and although it coagulates, water is rather exhaled from each particle. At the same time, part of the coagulant is also spit out of the particles. Then, after a lapse of a predetermined coagulation time, a coagulated product is generated in a state where fine particles are accumulated, and water (supernatant liquid) that has not been taken into the coagulated product is separated and generated. After that, when the solidified product is taken out and pressure-molded, water intervening between the fine particles is removed and the particles are further solidified to obtain tofu.

In the tofu thus obtained, a part of the coagulant is discharged out of the particles together with water during the coagulation process, so that the residual amount of the coagulant becomes small and the elastic and light texture is obtained. It also has the advantage that it is almost tasteless and that it is easy to add flavor and flavor. Further, it is formed into a dense structure and has a low water content.
As a result, the tofu becomes hard, and the water separation rate is small, so that the tofu can be prevented from leaking water even when it is packed in a pack or placed on a tableware. In addition,
The solidified product before pressure molding can be used as an intermediate product, and this intermediate product also has a characteristic that the remaining amount of the coagulant is small.

<Second Embodiment> Next, a second embodiment of the present invention will be described with reference to FIG. Also in this second embodiment,
From 10 to 30 liters of soy milk with a concentration of 12 to 15 BRIX,
The case of producing tofu using bittern (magnesium chloride) as a coagulant will be exemplified. Similarly, a coagulation container 10 having a volume about twice that of soy milk is prepared, and soy milk having a concentration of 12 to 15 BRIX and an amount of 10 to 30 liters, which is the above-described condition, is stored therein. On the other hand, in another container 11, a coagulant dissolved in hot water is formed. The amount of warm water is close to that of soy milk (10 to 30 liters), and when mixed with soy milk, the concentration of diluted soy milk is 7 to 8 BR.
The predetermined amount is IX. Further, the amount of the coagulant is an amount usually used for 10 to 30 liters of soy milk having a concentration of 12 to 15 BRIX.

Then, the hot water containing the coagulant thus formed is added to the soy milk in the coagulation container 10 and stirred. As a result, soy milk is diluted with warm water, and the concentration is reduced to 7-8 BRIX. Coagulation is started in such a state, and soy milk diluted during that period is maintained at 60 to 80 ° C. Therefore, the original soymilk and the hot water containing the coagulant must be set to a temperature at which the soymilk being coagulated is maintained at 60 to 80 ° C.

After a lapse of a predetermined coagulation time, as in the first embodiment described above, a coagulated product in which fine particles are deposited is generated, and water (supernatant liquid) that has not been taken in is separated and generated. To be done. After that, the tofu is obtained by taking out the coagulated product and press-molding it. Similarly, a tofu having a small residual amount of the coagulant, a dense structure and a low water content can be obtained. Furthermore, when the solidified product before pressure molding is used as an intermediate product, an intermediate product with a small amount of residual coagulant is obtained.

<Third Embodiment> A third embodiment of the present invention will be described with reference to FIG. Also in the third embodiment, the density is 12
An example of producing tofu from 10 to 30 liters of soymilk of ˜15 BRIX using bittern (magnesium chloride) as a coagulant will be described. Coagulation container 10 whose capacity is about twice that of soy milk
Is prepared, and the concentration, which is the above-mentioned condition, is 12 to 1
Store 5 to 30 liters of soy milk in 5 BRIX.
Then, hot water is injected into this soy milk to dilute it. The amount of warm water is close to the amount of soy milk (10 to 30 liters), and the concentration of diluted soy milk is 7 to 8 BRIX.

Then, a solution of a coagulant is mixed with the diluted soymilk and stirred. The amount of coagulant is the amount normally used for 10 to 30 liters of soy milk with a concentration of 12 to 15 BRIX. Coagulation is started in such a state, and soy milk diluted during that period is maintained at 60 to 80 ° C. Therefore, the original soymilk and the warm water need to be set to a temperature at which the soymilk being coagulated is maintained at 60 to 80 ° C. When a predetermined coagulation time elapses, as in the first and second embodiments described above, a coagulated product in which fine particles are deposited is generated, and water (supernatant liquid) that has not been taken in is separated and generated. To be done. After that, the tofu is obtained by taking out the coagulated product and press-molding it. Similarly, a tofu having a small residual amount of the coagulant, a dense structure and a low water content can be obtained. Furthermore, when the solidified product before pressure molding is used as an intermediate product, an intermediate product with a small amount of residual coagulant is obtained.

<Other Embodiments> The present invention is not limited to the embodiments described above and illustrated in the drawings. For example, the following embodiments are also included in the technical scope of the present invention. In addition to the above, various modifications can be made without departing from the scope of the invention. (1) As the coagulant, another one such as calcium sulfate may be used. (2) The conditions such as the amount and concentration of soymilk shown in the above embodiments are merely examples, and the present invention can be applied by appropriately changing the conditions. (3) Further, the tofu obtained in the above embodiment can be used not only as a tofu as a product but also as a food other than tofu such as a material for producing cheese-like tofu.

[Brief description of drawings]

FIG. 1 is an explanatory diagram of a manufacturing process according to a first embodiment of the present invention.

FIG. 2 is an explanatory diagram of a manufacturing process according to the second embodiment.

FIG. 3 is an explanatory diagram of a manufacturing process according to a third embodiment.

[Explanation of symbols]

10 ... Coagulation container 11 ... Another container

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Claims (5)

(57) [Claims] 1. A diluted by mixing a coagulant being maintained at a predetermined solidifyable temperature by the soymilk used in tofu production line temperature water, coagulation was allowed to coagulate protein in the soybean milk A method for producing a processed soybean food, which comprises obtaining the processed soybean. 2. The method for producing a processed soybean food according to claim 1, wherein the solidified product is pressure-molded. 3. The soy milk is stored in a coagulation container in an amount equal to or close to that of soy milk, the coagulant is dissolved therein, and the soy milk is injected into the hot water in which the coagulant is dissolved. The method for producing the processed soybean food according to claim 1 or 2. 4. The soy milk stored in the coagulation container is injected with a coagulant dissolved in a large amount of hot water which is comparable to or close to the soy milk.
Alternatively, the method for producing the processed soybean food according to claim 2. 5. The soy milk stored in the coagulation container,
The method for producing a processed soybean food according to claim 1 or 2, wherein a large amount of hot water which is comparable to or close to the soymilk is injected, and then the coagulant is mixed.