JPH0113825B2 - - Google Patents
Info
- Publication number
- JPH0113825B2 JPH0113825B2 JP59250186A JP25018684A JPH0113825B2 JP H0113825 B2 JPH0113825 B2 JP H0113825B2 JP 59250186 A JP59250186 A JP 59250186A JP 25018684 A JP25018684 A JP 25018684A JP H0113825 B2 JPH0113825 B2 JP H0113825B2
- Authority
- JP
- Japan
- Prior art keywords
- tofu
- bittern
- temperature
- minutes
- soymilk
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000013322 soy milk Nutrition 0.000 claims description 18
- 235000013527 bean curd Nutrition 0.000 claims description 17
- 241001131796 Botaurus stellaris Species 0.000 claims description 16
- 235000010469 Glycine max Nutrition 0.000 claims description 7
- 244000068988 Glycine max Species 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 2
- 230000032683 aging Effects 0.000 claims 1
- 241000894006 Bacteria Species 0.000 description 14
- 238000000034 method Methods 0.000 description 9
- 238000009928 pasteurization Methods 0.000 description 8
- 230000015271 coagulation Effects 0.000 description 7
- 238000005345 coagulation Methods 0.000 description 7
- 238000011109 contamination Methods 0.000 description 6
- 239000000701 coagulant Substances 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 244000052616 bacterial pathogen Species 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000003570 air Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 125000000422 delta-lactone group Chemical group 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Description
「産業上の利用分野」
本発明は、ニガリどうふを製造するに当つて、
ニガリによる凝固工程の前後において豆乳の低温
殺菌を行つて、その製造工程中、雑菌の混入を極
力排除したニガリどうふの製造方法に関するもの
である。
「従来の技術」
従来とうふは、その包装時を除いては、ゴ液煮
沸後これより抽出した豆乳を、解放した状態のも
とで加工して製造されていた。
とうふ包装時には、雑菌の混入を押える方法が
色々と考えられているが、加工時、例えば、凝固
時には、豆乳に凝固剤を混入しなくてはならない
ので、どうしてもこれを解放した状態のもとで行
う必要がある。
このため雑菌の混入を完全に防止することはで
きず、延いては日持ちが悪く風味のないとうふし
か得られない。
またニガリを凝固剤として使う場合は、ニガリ
は人工的な凝固剤(例えば硫酸カルシウムとかグ
リコノーδ−ラクトンなど)を使つた場合に較べ
ると、凝固速度が極端に速いので均質なとうふを
作ることは非常に難しい。しかし、反面、人工的
の凝固剤を使つて得たとうふよりその風味が格段
とよい。このため、強いてこの風味のよいニガリ
どうふを作るために、ニガリを水で薄く溶解し、
時間をかけて、徐々に凝固を行つているのが現状
である。
すなわち、この場合は、とくに、豆乳が外気に
さらされている時間が長くなり、したがつてそれ
だけ雑菌混入の機会が多くなる。
「発明が解決しようとする問題点」
本発明はこのような問題を解決せんとするもの
であつて特別な殺菌装置などを設けないで、従来
のニガリによる凝固方法を略そのまま採用し、殺
菌効果を挙げんとするものである。
「問題点を解決するための手段」
本発明は、ゴ液より抽出して得た95〜98℃の高
温の豆乳を、保温性の密閉容器の中で、略85〜90
℃になる迄、約8〜10分間保持してその間低温殺
菌を行い、次に密閉容器を解放して、ニガリを滴
下して豆乳の凝固を行い、次いでこの容器を密閉
して略80℃の温度で約30〜40分間低温殺菌を行い
かつとうふの熟成を行うようにしたものである。
「作 用」
大豆を水とともに粉砕して得たゴ液を蒸缶で煮
沸し、これをろ過し抽出して得た豆乳は、一般
に、ゴ液煮沸後、引続いて直ちに、抽出されるの
で、未だ高温であつて、それ自体雑菌の減失効果
は高い。
この時の豆乳温度は通常、95〜98℃である。
この高温の豆乳を、保温性の密閉容器に入れ、
そして自然放置して、その温度が、略85〜90℃迄
下がるのを待つ。
なお抽出方法によつては、豆乳温度が95℃以下
の場合もあるかも知れないが、このような時はこ
れを95℃位まで加温する。
外気温が、常温の時は、一般的に、自然冷却に
要する時間は約8〜10分である。
この時間にして略8〜10分間密閉状態のもと
に、略98℃より略85℃まで、平均して略91℃に保
持させることにより、その間雑菌の混入が防止さ
れるとともに、低温殺菌がなされ、すでに混入し
て雑菌は死滅する。
次いで、ニガリを水で溶解し、この溶解液を、
温度がすでに略85〜90℃まで下がつた豆乳に、少
量宛滴下して凝固させる。
この場合は豆乳を容れた容器の上面は大気中に
解放した状態で行うことになる。
ニガリの凝固撹拌は、容器内の上方にある豆乳
だけを緩く持ち上げるようにして杓子で撹拌する
のがよい。この場合下方の豆乳は上方の動きに誘
導されて流れるように静かに移動して行き、全体
が大きく撹拌され、これで均一な凝固を行う。
上方の豆乳に、胡麻粒大の凝固粒がみられるよ
うになつた所で、ニガリの滴下を止め撹拌を停止
する。
次いで、容器を再び密閉し、凝固とうふを略80
℃に維持して、約30〜40分間熟成する。
なおこの時容器内の温度が80℃より大きく下回
る時は加温処理を行う。
この時間にして約30〜40分間、密閉状態のもと
に略80℃に保持させることにより、雑菌の混入を
防止しつつ、ここで再び、低温殺菌を行い、とう
ふの熟成がなされる。
その工程図は次のとおりである。
"Industrial Application Field" The present invention is directed to the production of bittern tofu.
The present invention relates to a method for producing bittern tofu in which soybean milk is pasteurized before and after the coagulation process with bittern, thereby minimizing the contamination of germs during the production process. ``Prior Art'' Conventionally, tofu was produced by processing soymilk extracted from boiled soybean liquid in an open state, except for when it was packaged. Various methods have been considered to prevent the contamination of germs when packaging tofu, but during processing, for example, during coagulation, coagulants must be mixed into soy milk, so it is necessary to leave them in a state where this is released. There is a need to do. For this reason, it is not possible to completely prevent the contamination of various bacteria, and as a result, only tofu that has a poor shelf life and lacks flavor can be obtained. Furthermore, when bittern is used as a coagulant, it is difficult to make homogeneous tofu because bittern coagulates at an extremely fast rate compared to when using artificial coagulants (such as calcium sulfate or glyconow δ-lactone). extremely difficult. However, on the other hand, the flavor is much better than tofu made using artificial coagulants. Therefore, in order to make bittern tofu with a strong flavor, we dissolve bittern in a thin layer of water.
The current situation is that it solidifies gradually over time. That is, in this case, the time during which the soymilk is exposed to the outside air becomes longer, which increases the chance of contamination with bacteria. "Problems to be Solved by the Invention" The present invention aims to solve these problems, and uses the conventional bittern coagulation method as is, without providing any special sterilization equipment, and achieves a sterilizing effect. I would like to list the following. ``Means for Solving the Problems'' The present invention provides high temperature soy milk of 95 to 98 degrees Celsius extracted from soybean juice to approximately 85 to 98 degrees Celsius in a heat-retaining airtight container.
℃ for about 8 to 10 minutes to perform pasteurization, then open the sealed container, add bittern to coagulate the soymilk, and then close the container and heat it to about 80℃. The tofu is pasteurized at high temperature for about 30 to 40 minutes and then aged. ``Function'' Soybean milk obtained by crushing soybeans with water and boiling it in a steamer, filtering and extracting it is generally extracted immediately after boiling the soybean liquid. Although the temperature is still high, the effect of reducing bacteria is high. The temperature of soymilk at this time is usually 95 to 98°C. Place this high-temperature soy milk in a heat-retaining airtight container.
Then leave it alone and wait for the temperature to drop to about 85-90℃. Depending on the extraction method, the soy milk temperature may be below 95°C, but in such cases, it should be heated to around 95°C. When the outside temperature is normal temperature, the time required for natural cooling is generally about 8 to 10 minutes. By keeping the temperature from about 98°C to about 85°C, with an average temperature of about 91°C, in a sealed state for about 8 to 10 minutes, contamination with various bacteria is prevented and pasteurization is carried out. The bacteria are already contaminated and killed. Next, dissolve bittern in water, and add this solution to
Add a small amount of soy milk dropwise to the soy milk, whose temperature has already dropped to about 85-90℃, and let it coagulate. In this case, the top surface of the container containing soymilk is exposed to the atmosphere. When stirring bittern to solidify, it is best to use a ladle to gently lift only the soymilk at the top of the container. In this case, the soymilk in the lower part is guided by the upward movement and moves quietly in a flowing manner, and the whole is stirred extensively, thereby achieving uniform coagulation. When sesame-sized coagulated grains begin to appear in the soymilk above, stop dripping the bittern and stop stirring. Then, seal the container again and add about 80% of the coagulated tofu.
Maintain at ℃ and ripen for about 30-40 minutes. At this time, if the temperature inside the container is significantly lower than 80°C, perform heating treatment. By keeping the tofu at approximately 80°C for about 30 to 40 minutes in a sealed state, the tofu is pasteurized again and aged while preventing the contamination of bacteria. The process diagram is as follows.
【表】
低温殺菌
低温殺菌.熟成
本発明を実際に実施した結果を図面とともに次
に記載する。
煮沸後分離して得られた豆乳中の生菌数1000
コ/gのとき、凝固操作前の低温殺菌による効果
を、その後の生菌数変化でみると図のようにな
る。
低温殺菌を行うものは100〜90℃という比較的
高い温度で保持されるため10min程度でも生菌数
は1000コ/gから10コ/gまで急激に減少する。
ニガリ投入の際凝固剤や水、空気より雑菌に汚染
され100コ/gほど増加する。その後80℃という
比較的低い温度で30〜40min保持されるが殺菌効
果は100〜90℃より弱く、なだらかなカーブを描
く。その結果最終製品中の生菌数は凝固前の低温
殺菌の有無で10コ/g、100コ/gと差があり、
当然前者の方が日持ちする。
一般にできるだけ高温を条件とし、初発菌数を
少なくするほど殺菌効果があり、本案はこれを有
効に利用しようとするものである。
「発明の効果」
本発明方法は、その工程が極めて簡単で容易で
あり、そして誰でも均一で味がよく風味のあると
うふを得ることができる。
そして抽出し得た豆乳を先ず密閉容器の中で低
温殺菌を行うとともに、大気中で解放された状態
で行われた凝固工程後において再び密閉状態のも
とに低温殺菌とその熟成を行うので、とうふ中に
雑菌の混入する機会が少なく、かつ混入した雑菌
は低温殺菌により直ちに死滅し、したがつて日持
ちのよい美味なニガリどうふを得ることができ
る。[Table] Pasteurization
Pasteurization. ripening
The results of actually implementing the present invention will be described below together with the drawings. 1000 viable bacteria in soy milk separated after boiling
The figure shows the effect of pasteurization before coagulation in terms of the change in the number of viable bacteria after the coagulation process. Products that undergo pasteurization are kept at a relatively high temperature of 100 to 90°C, so the number of viable bacteria rapidly decreases from 1000 to 10 per g even in about 10 minutes.
When bittern is added, the coagulant, water, and air become contaminated with bacteria, increasing the amount by about 100 pieces/g. After that, it is kept at a relatively low temperature of 80℃ for 30 to 40 minutes, but the sterilizing effect is weaker than that of 100 to 90℃, and it follows a gentle curve. As a result, the number of viable bacteria in the final product varies between 10 and 100 bacteria depending on whether pasteurization is performed before solidification.
Naturally, the former will last longer. In general, the higher the temperature and the lower the initial number of germs, the more effective the sterilization is, and this proposal is an attempt to make effective use of this. "Effects of the Invention" The process of the method of the present invention is extremely simple and easy, and anyone can obtain tofu with uniform taste and flavor. The extracted soymilk is first pasteurized in a sealed container, and after the coagulation process is performed in the open air, it is pasteurized and aged again in a sealed state. There is little opportunity for bacteria to get mixed into the tofu, and the bacteria that do get mixed in are immediately killed by pasteurization, making it possible to obtain delicious bittern tofu that has a long shelf life.
図面は本発明実施例の工程図を示す。 The drawings show process diagrams of embodiments of the present invention.
Claims (1)
を、保温性密閉容器の中で略85〜90℃になる迄、
約8〜10分間保持して、その間低温殺菌を行い、
次に密閉容器を解放して、ニガリを滴下し豆乳の
凝固を行い、次いでこの容器を密閉して、略80℃
の温度で約30〜40分間低温殺菌を行い、かつとう
ふの熟成を行うニガリどうふの製造方法。1. Soy milk extracted from soybean juice at a high temperature of 95 to 98℃ is heated in a heat-retaining airtight container until the temperature reaches approximately 85 to 90℃.
Hold for about 8 to 10 minutes and pasteurize during that time.
Next, open the airtight container and drop bittern to coagulate the soymilk, then close the container and heat it to approximately 80°C.
A method for producing bittern tofu that involves pasteurizing it at a temperature of about 30 to 40 minutes and aging the tofu.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP59250186A JPS61128856A (en) | 1984-11-27 | 1984-11-27 | Preparation of bean curd coagulated with bittern |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP59250186A JPS61128856A (en) | 1984-11-27 | 1984-11-27 | Preparation of bean curd coagulated with bittern |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS61128856A JPS61128856A (en) | 1986-06-16 |
JPH0113825B2 true JPH0113825B2 (en) | 1989-03-08 |
Family
ID=17204089
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP59250186A Granted JPS61128856A (en) | 1984-11-27 | 1984-11-27 | Preparation of bean curd coagulated with bittern |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS61128856A (en) |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS57102151A (en) * | 1980-12-16 | 1982-06-25 | Yashima Shokuhin Kk | Preparation of fine-grained tofu |
-
1984
- 1984-11-27 JP JP59250186A patent/JPS61128856A/en active Granted
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS57102151A (en) * | 1980-12-16 | 1982-06-25 | Yashima Shokuhin Kk | Preparation of fine-grained tofu |
Also Published As
Publication number | Publication date |
---|---|
JPS61128856A (en) | 1986-06-16 |
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