JP4292217B2 - Tofu with soy milk - Google Patents

Description

  The present invention relates to a tofu with enhanced taste of soy milk, which is the original taste of tofu, and a method for producing the same.

  Until now, various studies have been made on improving the taste of tofu. For example, in order to change the texture of silken tofu to the texture of cotton tofu, a soymilk lump prepared by mixing a coagulant in soymilk is placed in a small box, soymilk is added between the soymilk lump, heated, and the soymilk in the small box It has been reported that the whole is integrated (Patent Document 1). Further, yuba tofu mixed with yuba, which is the same soybean product as tofu, has been studied (Patent Documents 2 and 3). In addition, for the purpose of enclosing and seasoning the tofu seasonings, tofu with a seasoning ingredient and seasonings dispersed in the tofu has been studied (Patent Documents 4 and 5).

However, none of these conventional techniques enhances the flavor of tofu's original soy milk, and by qualitatively modifying the texture of tofu or adding other ingredients, It was to add other tastes and not to improve the original taste of tofu.
JP 52-1056 A Japanese Patent Laid-Open No. 3-195469 JP-A-6-343410 Noto 3063690 gazette JP-A-11-262366

  Therefore, the subject of this invention is providing the tofu which strengthened the taste of the tofu original soymilk, and its manufacturing method.

As a result of intensive studies to solve the above problems, the present inventors have mixed soymilk and a coagulant, and after starting to coagulate, when the soymilk is further added, the produced tofu becomes rich and delicious. but we found and the child to be strengthened, and further a result of our research, which resulted in the completion of the present invention.

That is, the present invention provides a method of producing a corrosion beans coagulating soy milk composition comprising a first soymilk and coagulant, soy milk composition by mixing the first soymilk and coagulant uniformly the obtained after soy milk composition began to solidify, while still maintaining the fluidity, Ru first soymilk same kind or added pressure to the second soymilk disparate is al, relates to the method .
The present invention is found that coagulation of milk composition comprising a first soymilk and coagulant, Ru place within the container, relates to the aforementioned method.
In addition, the present invention provides the second soy milk, which is prepared by mixing the soy milk composition in which the first soy milk and the coagulant are uniformly mixed, before filling the container, simultaneously with filling the container, or after filling the container. It added to the soy milk composition, and the methods.

The present invention, prior to filling the soy milk composition obtained by mixing a first soymilk and coagulant uniformly in the container, Ku placed in advance vessel second soymilk relates to the above method.
The present invention, the temperature of the first soymilk Ru der 25 to 95 ° C., relates to the aforementioned method.
The present invention, coagulant Ru emulsion bittern der relates to the above method.
The invention further second soymilk, Ru soymilk der obtained from dehulled soybeans, relates to the aforementioned method.
The present invention, the temperature of the second soybean milk had lower than the temperature of the first soymilk relates to the above method.
The present invention, the volume ratio of the soy milk composition and the second soymilk, 3: 1 to 100: 1 Ru der relates to the above method.
The present invention also relates to the above method, wherein the second soymilk has no coagulant added.
Furthermore, this invention relates to the tofu manufactured by the said method.
The present invention also relates to a tofu produced using a soymilk composition comprising a first soymilk and a coagulant, and a second soymilk that is the same or different from the first soymilk and has no coagulant added. In addition, the present invention relates to the tofu, wherein the second soy milk is dispersed and encapsulated in the tofu obtained by solidifying the first soy milk.
Furthermore, the present invention relates to the tofu as described above, wherein the second soymilk is a soymilk obtained from molted soybeans.

  According to the present invention, after mixing soymilk and a coagulant and starting to coagulate, further soymilk is added to produce tofu containing uncoagulated or semi-coagulated soymilk dispersed throughout the tofu. be able to. In addition, the produced tofu enhances the richness and taste of soy milk in the original taste of tofu. In particular, when using soy milk obtained from moulted soy (soaked soy milk) in soy milk to be added later (soy milk dispersed and contained in the whole tofu), there is no bitter taste or astringency, and a gentle sweetness is given. Umami is strengthened, and the tofu is maintained with good texture and flavor over a long period of time.

  In general, the production of tofu is carried out by grinding soybeans soaked in water, boiling the resulting raw kure to boiled koji, filtering it into okara and soy milk, and solidifying the obtained soy milk with a coagulant. According to the method for producing tofu according to the present invention, it is possible to produce a tofu in which uncoagulated or semi-coagulated soymilk portions are dispersed in the whole tofu even if the whole tofu is solidified.

One embodiment of the method for producing tofu of the present invention will be described with reference to FIG.
In order to produce the tofu of the present invention, the high-temperature soymilk 1 and the coagulant 2 (for example, emulsified bittern) obtained from boiled rice are adjusted with the dedicated pumps 3 and 4 so that the flow rate is constant. To mixer 5. After the soymilk 1 and the coagulant 2 are stirred with a mixer 5 to obtain a soymilk composition, the soymilk composition is transferred to a container 7.

  The soy milk composition becomes uniform and begins to solidify by the mixer 5. However, the fluidity is maintained until completely solidified, and the fluid is transferred to the container 7 while having the fluidity. In the present invention, after the soymilk composition starts to coagulate, the soymilk 6 is further added while the fluidity is still maintained. The added soymilk 6 spreads moderately throughout the whole soymilk composition during the transfer to the container 7, particularly due to the impact when poured into the container 7. However, since the added soymilk 6 does not contain a coagulant, when viewed microscopically, the portion of the soymilk 6 in the tofu is not completely coagulated, but is in an uncoagulated or semi-coagulated state.

  In the present invention, the soymilk composition has a soymilk temperature and a kind of coagulant so that a coagulation reaction occurs before mixing and homogenization before pouring into the container, and fluidity for pouring into the container is ensured. Selected. In the present invention, the temperature of the first soy milk is not particularly limited, but is typically 25 to 95 ° C, preferably 35 to 95 ° C, and particularly preferably 60 to 90 ° C. Examples of the coagulant include crude seawater magnesium chloride (seawater bittern), emulsified bite, magnesium chloride solution, calcium sulfide solution, glucono delta lactone (GDL), and a coagulant appropriately mixed with these. Is preferably used.

  Moreover, about the timing which adds soymilk (2nd soymilk) added later, as above-mentioned, before filling the container with the soymilk composition which mixed soymilk 1 (1st soymilk) and the coagulant 2 uniformly. However, the present invention is not limited to this, and it may be added simultaneously with filling the container or after filling the container. Furthermore, the second soy milk may be previously placed in the container before the container is filled with the soy milk composition in which the first soy milk and the coagulant are uniformly mixed. In any case, when the soymilk composition or the second soymilk is poured into the container, it is preferable that the second soymilk spreads throughout the whole soymilk composition due to the impact.

  Further, the temperature of the second soy milk may be about 0 to 95 ° C., which is the temperature of the soy milk that is usually applied, but the first soy milk may be used to finally make the second soy milk uncoagulated or semi-coagulated. It is preferable that the temperature is lower than the above temperature, and it is particularly preferable to use cooled soy milk. Therefore, the temperature of the second soymilk is preferably 0 to 40 ° C, more preferably 0 to 15 ° C. The varieties of soymilk are not particularly limited, and the soymilk in the soymilk composition and the soymilk added later may be derived from the same varieties or from different varieties.

As the second soy milk, one that has been treated in advance before addition may be used. For example, soy milk obtained by a normal method may be further heat-denatured to reduce coagulation. When the coagulation property is reduced in this way, the tofu is less affected by the coagulant mixed with the first soymilk and the soymilk flavor remains.
In addition, soy milk was obtained by a conventional method using a molted soybean (obtained by immersing raw soybean in water to obtain an immersed soybean and then removing the soybean hulls) as a raw material, and this was obtained as a second soy milk. It is particularly preferable to use as Thus, when using soy milk obtained from molted soybeans, it becomes tofu with no sweetness and astringency, gentle sweetness, and enhanced umami.
The amount of the second soy milk added is not particularly limited as long as tofu is produced. From the viewpoint of dispersibility and taste of the second soy milk (uncoagulated or semi-coagulated soy milk) in the tofu, the soy milk composition (tofu ) And the second soymilk are 3: 1 to 100: 1, preferably 5: 1 to 100: 1, particularly preferably 5: 1 to 50: 1.

Examples of tofu produced according to the present invention will be described below, but the present invention is not limited to these examples.
1. Tofu with soy milk (Example 1)
A soymilk composition was prepared by mixing 82 ° C. soymilk (first soymilk) and emulsified bittern (“Magnes Fine” (trade name) manufactured by Kao Corporation) at a volume ratio of 720: 4.20. Immediately before pouring the soy milk composition into the container, 10 ° C. soy milk (second soy milk) was added at a rate of 5 ml per 200 ml of tofu. The soymilk composition to which the second soymilk was added was poured into a container and aged at 82 ° C. for 10 minutes. After aging, the tofu was taken out from the container, and the texture and flavor were evaluated in three stages A to C. The overall evaluation was also evaluated in three stages. The results are shown in Table 1.

2. Sensory test of tofu with soy milk (Examples 2 to 5 and Comparative Example 1)
In the same manner as in Example 1, the soymilk composition produced with the composition and aging time shown in Table 1 was also produced and subjected to various tests. The results are shown in Table 1.

As shown in Table 1, in Examples 1 to 5 according to the present invention, the flavor of tofu became the original flavor of tofu and the richness and taste of soy milk were enhanced compared to the comparative example, and it became extremely good. In Examples 1 and 5, the texture was improved by soy milk added later.
Even if the tofu of Examples 1 to 5 was divided, the soy milk did not flow out in particular, and the state of uncoagulated or semi-coagulated soy milk could not be confirmed with the naked eye, but from the spread of taste when eaten, It was assumed that the added soymilk was in a semi-solidified state, which is a semi-ripe state.

3. Tofu with molted soy milk (Examples 6 to 7 and Comparative Example 2)
In the same manner as in Example 1, the soymilk composition produced at the composition and aging time shown in Table 2 was also produced and subjected to various tests. In Example 7, molted soybean soymilk was used as the added soymilk.

4). Sensory test of tofu with molted soy milk Example 6 (tofu with soy milk), Example 7 (tofu with molted soy milk), Comparative Example 2 (conventional tofu), 0 days after production (production date) The texture and flavor after 3 days, 5 days, 9 days, 12 days and 15 days were investigated. The results are shown in Table 3.

Example 6 (tofu with soy milk) had a strong body and a flavor of soy soybean as a whole was outstanding over 15 days after production. On the other hand, the blue odor and savory taste gradually increased with the passage of days, and a slight incongruity with richness came to be felt. The texture was very good until 12 days after production.
Example 7 (tofu with molted soybean soymilk) did not feel as strong as Example 6, but was sufficiently rich, and the sweetness was conspicuous from the date of manufacture. The taste that gradually became stronger in Example 6 was canceled out as if wrapped with a soft sweetness. Twelve days after production, the savory taste was felt, but compared to Example 6, it felt much less. In addition, a very good texture was maintained even after 15 days of manufacture.
In Comparative Example 2 (conventional tofu), the taste was not felt most, and the taste was dull. Even after days passed, the gummy taste did not become strong, but the richness and sweetness were not felt so much. At 15 days after manufacture, the texture became a little hard.

  From the above results, it was found that tofu with soy milk was quite effective in improving the flavor and texture. Furthermore, when the soy milk (second soy milk) to be added later is made into molted soy soy milk, the sweetness stands out, and after a few days after production, miscellaneous tastes such as gummy taste are not a concern, and the texture / It was found that the tofu was maintained well in flavor.

  According to the tofu production method of the present invention, it is possible to supply tofu with enhanced taste of soy milk, which is the original taste of tofu.

It is a conceptual explanatory drawing of the tofu manufacturing apparatus.

Explanation of symbols

1, 6 Soy milk tank 2 Coagulant tank 3, 4 Pump 5 Mixer 7 Container

Claims (13)

A method of manufacturing a corrosion beans coagulating soy milk composition comprising a first soymilk and coagulant, and a first soymilk and coagulant were uniformly mixed to obtain a soy milk composition, soymilk after the composition has started to solidify, while still maintaining the fluidity, Ru first soymilk same kind or added pressure to the second soymilk disparate is et al, the method. Coagulation of soy milk composition comprising a first soymilk and coagulant, Ru performed in a container, the method of claim 1. The soy milk composition comprising a first soymilk and coagulant, prior to filling the container, after filling at the same time, or the container and to fill the container, add a second soymilk to the soy milk composition the method of claim 2. Before filling the soy milk composition were uniformly mixed with the first soybean milk and coagulant into the container, our Ku placed in advance vessel second soymilk The method of claim 2. Ru temperature 25 to 95 ° C. der first soymilk A method according to any of claims 1 to 4. Coagulant Ru emulsion bittern der A method according to any one of claims 1 to 5. Second soymilk, Ru soymilk der obtained from dehulled soybeans, The method according to any one of claims 1 to 6. Temperature of the second soybean milk had lower than the temperature of the first soymilk A method according to any of claims 1 to 7. Volume ratio of the soy milk composition and the second soymilk, 3: 1 to 100: 1 der Ru A method according to any of claims 1 to 8. The method according to any one of claims 1 to 9, wherein the second soymilk is not added with a coagulant. A tofu produced by the method according to claim 1. A tofu produced using a soymilk composition comprising a first soymilk and a coagulant and a second soymilk that is the same or different from the first soymilk and has no coagulant added thereto, The tofu, wherein the second soy milk is dispersed and encapsulated in the tofu obtained by solidifying the soy milk. The tofu according to claim 12, wherein the second soymilk is a soymilk obtained from molted soybeans.

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