JPH0113825B2 - - Google Patents

Description

[Detailed description of the invention]

"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.

[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.

[Brief explanation of drawings]

The drawings show process diagrams of embodiments of the present invention.

Claims (1)

[Claims] 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.