JP4180232B2 - Tofu production method - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing tofu, and more particularly to a method for producing tofu having a color and aroma peculiar to herbs.
[0002]
[Prior art]
In general, in the method for producing tofu using soybean as a raw material, as a first step, soybean is immersed in water and sufficiently hydrated. As a second step, water is further added to the sufficiently soaked and blown soybeans and crushed until smooth to make kure. As a third step, boil this kure in a pan. As a fourth step, the boiled kure is put in a fine cloth bag or the like and squeezed to separate into okara and soy milk. As a fifth step, the separated soymilk is quickly mixed with a coagulant (nigari) diluted with warm water in 2 to 3 times and hardened. As a sixth step, the solidified soymilk is put into a mold and molded. Tofu is produced by these first to sixth steps, and the tofu produced by such production method is composed of soybean, bittern and water, and its color is white and has a tofu-specific scent. ing.
[0003]
The color and scent of food are appealing to human vision and smell, and are one of the factors that cause appetite to “want to eat the food”. Therefore, in order to give tofu a different color other than white, colored soybeans such as black beans and green beans are used as the raw soybean, and light gray black tofu or light colored with the pigment contained in the epidermis Green tofu is produced.
[0004]
[Problems to be solved by the invention]
However, there is a problem that the pigments of such black tofu and green tofu are thin and cannot produce a vivid color. Moreover, since the components contained in these tofu have no difference from ordinary tofu, there is a problem that the scent is still only a tofu-specific scent.
[0005]
The present invention has been made to solve the above-described problems, and an object thereof is to provide a method for producing tofu having a color and aroma peculiar to herbs.
[0006]
[Means for Solving the Problems]
In order to achieve this object, the method for producing tofu according to claim 1 includes a soaking step of adding water to soybeans, a grinding step of grinding soybeans soaked in the soaking step, and a grinding step thereof. A boiling process for boiling ground soybeans, a separation process for separating soybeans boiled in the boiling process from soy milk and okara, and a molding in which a coagulant is added to the soy milk separated by the separation process. A separation step of separating a part of the soy milk separated by the separation step, a mixing step of mixing the herb with a soy milk separated by the separation step and mixing the herb with a mixer, and generated by the mixing step And a mixing step of mixing the soy milk containing the scented herb juice into the soy milk separated by the separation step .
[0007]
The method for producing tofu according to claim 2 is the method for producing tofu according to claim 1, wherein the solid herb that has not been crushed in the mixing step is filtered from the soy milk containing the herb juice produced by the mixing step. The mixing step mixes the soy milk containing the herb juice obtained by filtering the solid herbs in the filtering step into the soy milk separated in the separating step.
[0008]
Method for producing tofu according to claim 3, in tofu manufacturing method according to claim 1 or 2, one of the herbs is macrophyll.
[0009]
The method for producing tofu according to claim 4 is the method for producing tofu according to claim 3 , wherein the large leaves are mixed in an amount of 10 to 15 parts by weight per 100 parts by weight of the soybean.
[0010]
[0011]
[0012]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, preferred embodiments of the present invention will be described with reference to the accompanying drawings. FIG. 1 is a flow chart showing a method for producing a large-scale tofu according to an embodiment of the present invention, that is, a method for producing a tofu having a large leaf fragrance harmonized with the flavor of tofu and a bright brown color. .
[0013]
First, about 3.5 kg of raw material soybean 1 is washed with water and then immersed in water (S1). By soaking, the soybean 1 is sufficiently softened with water. The immersion time varies depending on the temperature, and is generally about 8 to 10 hours in summer and about 18 to 20 hours in winter. Next, the soaked soybean 1 is ground with a stone mill, a grinder, or the like (S2). At this time, it is ground while adding water, but the amount of water added is about 5 times that of soybeans. This Kure 2 is boiled in a steam kettle or the like (S3). At this time, heating is continued for about 5 minutes after boiling. This is because many components in soybean 1 can be eluted by boiling (S3). The boiled (S3) Kure 2 is separated into soy milk 3 and okara 4 using a fine cloth or squeezing machine (S4).
[0014]
Next, approximately 1500 cc of soymilk 5 separated from the separated soymilk 3 and 350 to 525 g of large leaves 6 are mixed and mixed in a mixer (S11). The large leaves 6 are pulverized by this mixing, and a high-concentration large-leaf soymilk is produced. Here, it is optimal to use the soymilk 5 separated from the soymilk 3 separated in the step S4 as the liquid to be mixed together with the large leaves 6. Since the large leaf soy milk 7 is mixed in the separated soy milk 3 as will be described later (S5), the large leaf soy milk 7 using the same concentration of soy milk as a medium uses water or another soy milk with a different concentration as a medium. Compared with the case where it mixes, it is easy to become familiar when mixing (S5). Moreover, since the density | concentration of soy milk affects the taste of tofu, if it is the large leaf soy milk liquid 7 which used the soy milk 5 separated from the soy milk 3 isolate | separated at the process of S4 as a medium, the quality of the tofu produced will be reduced. There is nothing.
[0015]
Since the mixed large leaf soy milk milk contains solid large leaves that cannot be crushed yet, the unpulverized large leaves are filtered using a fine cloth or the like (S12). Large leaf soymilk 7 from which the large leaf has been removed is produced. This large leaf soy milk solution 7 is mixed in the soy milk 3 separated in the step S4 (S5), and further 100 to 150 g of the bittern 8 as a coagulant dissolved in lukewarm water is added. After the mixed soymilk 3 is solidified, it is molded to complete tofu (S6). In addition, since it is an important point which determines the taste of tofu, the strength adjustment when mixing the bittern 8 is mixed before the bittern 8 is added (mixed) to make the uniform concentration. It is important.
[0016]
By the above steps S1 to S6 and S11 and S12, tofu having a large leaf fragrance in harmony with the tofu flavor and a bright brown color is produced. In particular, since the large leaf soymilk 7 is mixed in the soymilk 3 after the boiling step (S3), it is possible to prevent a decrease in the scent of the large leaf 6 due to heating.
[0017]
Next, a second embodiment will be described with reference to FIG. In the manufacturing method of the large leaf tofu of the first embodiment described above, the large leaf soy milk 7 was mixed after the separation step (S4), whereas in the method of manufacturing the large leaf tofu of the second embodiment, the large leaf soy milk 22 Are mixed before the separation step (S22). In addition, the same code | symbol is attached | subjected to the part same as 1st Example, and the description is abbreviate | omitted.
[0018]
Prior to the separation step (S22), approximately 1500 cc of prepared soy milk 21 and 350 to 525 g of large leaves 6 are mixed and mixed in a mixer (S11), and large leaf soy milk solution 22 is produced in advance. The large-leaf soymilk 22 is mixed with solid large leaves that cannot be crushed.
[0019]
Next, this large-leaf soy milk liquid 22 is mixed into Kure 2 after the boiling step (S3) (S21), and then separated into soy milk 23 and okara 24 by the separation step (S22). Then, the solid large leaves that could not be crushed by the mixing (S11) are separated from the soy milk 23 together with the okara 24, so that the filtration step (S12, see FIG. 1) of the first embodiment is omitted. Similarly to the case of the first embodiment, it is possible to produce a tofu having a large leaf fragrance in harmony with the tofu flavor and a bright brown color.
[0020]
Since the soy milk 21 used for manufacturing the large leaf soy milk solution 22 is not the soy milk 23 separated in the separation process of S22, different soy milk is mixed in the mixing process of S21. For this reason, although some quality deterioration arises in the tofu manufactured, since it becomes possible to manufacture the large leaf soybean milk 21 previously, the productivity of large leaf tofu can be improved.
[0021]
The okara 24 separated from the soy milk 23 in the separation step (S22) includes large leaves that could not be crushed by mixing (S11), and the so-called “okara with large leaves” to which the green pigment of the large leaves adhered. 24 ".
[0022]
Although the present invention has been described based on the above embodiments, the present invention is not limited to the above embodiments, and various improvements and modifications can be easily made without departing from the gist of the present invention. It can be done.
[0023]
For example, in this example, the explanation was made using large leaves as the herbs, but the herbs are not necessarily limited to the large leaves, and herbs, watercress, beni flowers, etc. may be used, and even wasabi, yuzu, etc. Good.
[0024]
【The invention's effect】
According to the method for producing tofu according to claim 1 , when the herb is pulverized in the mixing step, a liquid juice is generated from the herb, and the liquid of the herb is mixed with the soy milk separated in the separation step, Soy milk containing herb juice is produced. The soy milk containing the herb juice is then mixed into the soy milk separated by the separation process. This soy milk containing herb juice is a mixture of herb juice and soy milk separated from the soy milk separated by the separation process. Therefore, the soy milk containing this herb juice is easy to adjust to the soy milk separated by the separation process and does not change the quality of the soy milk itself. Therefore, while maintaining the quality of the tofu itself, there is an effect that it is possible to produce a tofu having the color and scent unique to the herbs uniformly .
[0025]
According to the manufacturing method of tofu according to claim 2, in addition to the effects of the manufacturing method of tofu according to claim 1, not containing Filtration process solid herb is removed by Runode, solid herb It has the effect that it can produce tofu with good touch.
[0026]
According to the method for producing tofu according to claim 3, in addition to the effect exerted by the method for producing tofu according to claim 1 or 2 , large leaves are used as one of the herbs. Compared to other herbs, large leaves have the effect of effectively attaching color and scent to the tofu produced .
[0027]
According to the method for producing tofu according to claim 4 , in addition to the effect produced by the method for producing tofu according to claim 3 , 10 to 15 parts by weight of large leaves are mixed with 100 parts by weight of soybean. Such a mixing ratio has the effect that the most vivid brownish brown and the scent of a large leaf in harmony with the tofu flavor can be attached to the tofu produced.
[0028]
[0029]
[Brief description of the drawings]
FIG. 1 is a flowchart showing a method for producing large leaf tofu according to an embodiment of the present invention.
FIG. 2 is a flowchart showing a method for producing large leaf tofu according to a second embodiment.
[Explanation of symbols]
1 Soybean 3,5,21,23 Soy milk 4,24 Okara, Okara with Ooba 6 Ooba (Herbal)
7 Large leaf soymilk (herbal juice)
8 bittern (coagulant)
S1 immersion process S2 grinding process S3 boiling process S4 separation process S5, S21 mixing process S6 molding process S11 mixing (pulverization process)
S12 Filtration step S22 Separation step, Filtration step

Claims (4)

It is boiled by the soaking process of soaking water in soy, the grinding process of grinding soybeans soaked by the soaking process, the boiling process of boiling soy beans ground by the soaking process, and the boiling process. In a method for producing tofu comprising a separation step of separating soybeans from soy milk and okara, and a molding step of adding a coagulant to the soy milk separated by the separation step and molding it,
A separation step of separating a part of the soy milk separated by the separation step;
A mixing step of mixing herb with a soy milk separated by the separation step through a mixer;
Method for manufacturing a tofu soybean milk containing the sap of herb generated by the mixing process, the feature that it comprises a mixing step of mixing the soymilk separated by the separation step. A filtration step of filtering the solid herb that has not been crushed in the mixing step from the soy milk containing the herb juice produced by the mixing step;
The method for producing tofu according to claim 1, wherein the mixing step mixes the soy milk containing the herb juice from which the solid herb has been filtered by the filtering step into the soy milk separated by the separating step. . The method for producing tofu according to claim 1 or 2, wherein one of the herbs is a large leaf. The method for producing tofu according to claim 3 , wherein 10 to 15 parts by weight of the large leaf is mixed with 100 parts by weight of the soybean.

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