JPH0116139B2 - - Google Patents

Description

[Detailed description of the invention]

INDUSTRIAL APPLICATION FIELD This invention relates to a method for producing tofu that aims to improve flavor and increase yield by increasing the amount of amino acids in protein by rapid heating and temperature raising action by applying electricity. Conventional technology Tofu, which has long been known as a typical soybean protein food, is made by mixing expanded and soft soybeans with the same amount of water, grinding, and then mixing the resulting juice into boiling water and stirring. This is a manufacturing method in which bittern liquid is mixed with the soymilk obtained by boiling it to make a broth, squeezing the broth with a cloth, etc., stirring and leaving it to stand, and then taking out the liquid and placing it in a coagulation container and draining it. There is no need to exemplify this, as it is generally well known and well known. Problems to be Solved by the Invention Incidentally, according to the conventional well-known method for producing tofu of this kind, soymilk, which is the source of tofu, is obtained by putting the ground juice of soybeans and water in a boiling pot and boiling it for a considerable period of time. It was produced by gradually heating and boiling water over water, and then squeezing the broth through a cloth. However, with the heating boiling method described above, it is difficult to rapidly boil the ground juice to a predetermined temperature within a short period of time, so it is difficult to separate more amino acids contained in soybean protein. The total amount of free amino acids is 100% of tofu.
The g content was less than 11.25 mg, and there was a problem that not only could the flavor of the tofu itself not be further improved, but also the yield of soy milk could not be increased. Therefore, as a means of obtaining soybean milk, the present invention creates a mixed solution by mixing particularly ground juice with a dilute salt solution with a salt concentration that allows for even and good current conduction, and this mixed solution is connected to a pair of electrodes on opposite sides. In an insulating container equipped with a plate, the entire mixed liquid is heated internally to a predetermined temperature within a short period of time by energizing with an alternating current to obtain soymilk. By providing a tofu production method that not only promotes the separation of amino acids and increases the amount of free amino acids to further improve the flavor of tofu, but also significantly increases the yield of soymilk.
This solves the above problem. Means for Solving the Problem Therefore, the technical problem of the method of the present invention is that in the process of obtaining soybean milk, the amino acids contained in soybean protein are rapidly heated by electrical processing, compared to conventional production methods. The purpose is to separate more tofu, increase the amount of free amino acids, further improve the flavor of tofu, and further increase the yield. In order to solve this technical problem, the method of the present invention creates a mixed solution by stirring and mixing the juice obtained by grinding water and swollen and soft soybeans with a dilute salt solution, and the mixed solution is placed on the opposite side. In an insulating container equipped with a pair of electrode plates, the temperature is raised to a predetermined temperature within a short period of time by the action of electricity to obtain a heated liquid, and then the heated liquid is squeezed to obtain a soymilk with a coagulant added. The tofu manufacturing method is characterized in that the tofu is mixed, stored in a coagulation box, and drained. Effect The above technical means acts as follows (see Figures 1 and 2). That is, an appropriate amount of soybean A that has been swollen and softened by an appropriate means is mixed with water, and the mixture is ground to produce juice B. Next, the liquid B is stirred and mixed with a dilute salt solution C having a salt concentration sufficient to ensure uniform and good current conduction, to prepare a mixed solution D. Once the mixed liquid D is obtained in this way, the mixed liquid D is stored in an insulating container 2 in which a pair of electrode plates 3, 3 are arranged on opposite sides, and then a pair of electrode plates 3, 3 are placed on opposite sides. If an alternating current is applied for a period of 3 hours, the amount of alternating current will gradually increase as the current passes, and the entire mixed liquid D will be rapidly heated from the inside by the Joule heat generated by passing the current evenly and well through the mixed liquid D. The heated liquid E can be heated to a predetermined temperature within a short time. Therefore, the separation of the amino acids in the soybean protein contained in the mixture D is quickly promoted by the rapid heating and temperature raising effect caused by the electricity supply as described above, and the amount of free amino acids and the yield are increased. Next, the obtained heated liquid E is squeezed to make soymilk F, which is mixed with a coagulant such as gari juice and stirred, then stored in a coagulation box 5 and drained, and the flavor is very good. Moreover, delicious tofu G with increased yield can be easily produced. EXAMPLE Next, the method of the present invention will be explained based on an example of a plant shown in the attached drawings. In the drawing, A is a suitable amount of soybean that has been swollen and softened by an appropriate means, and the soybean A is mixed with the same volume of water and then ground in a grinding machine 1 having an appropriately configured structure to produce soybean A. Make soup B, which is a mixture of and water. C is for making sure that the alternating current can be applied evenly and under good conditions during electrical processing.
The dilute salt solution C has a salt concentration maintained at, for example, 0.26%, and the dilute salt solution C is stirred and mixed with the juice B to form a mixed solution D. 2 is a casing-shaped insulating container with an open top surface and a pair of electrode plates 3, 3 inserted and removed on opposite sides so as to be freely inserted and removed; , the mixed liquid D is heated to a predetermined temperature, for example, 90°C, within a short time by Joule heat generated by the energizing action of an alternating current applied between the pair of electrode plates 3, 3.
The heated liquid E is obtained by rapidly raising the temperature from °C to 100 °C. Therefore, by rapidly heating the mixture D to a predetermined temperature from the inside within a short period of time by electrical processing, the amino acids in the soybean protein contained in the mixture D were quickly separated and liberated. Yield can be increased at the same time as increasing the amount of amino acids. Heated liquid E obtained through the above steps
is squeezed with an appropriate squeezer 4 to obtain soymilk F, and this soymilk F is mixed and stirred with a coagulating agent such as bittern, then stored in a coagulating container 5, and finally drained to obtain a specified tofu G. It is manufactured. Reference numeral 6 denotes a temperature detection needle for detecting the heating temperature of the mixed liquid D. The tip of the detecting needle 6 is inserted into the mixed liquid D, and the mixed liquid D is heated to a predetermined heating temperature, for example, 100° C. by electrical processing. When the temperature is detected, the current supply to the pair of electrode plates 3, 3 is cut off to complete the heating process due to the current supply action. Therefore, now, 300 g of soybean A was soaked in water for 12 hours to make 2 volumes of expanded and softened soybeans, which was then ground by feeding 1/2 (1) soybean A with the same amount of water 1 to grinding machine 1. Prepare soup B, then add dilute salt solution C2 with a salt concentration of 0.26% to the juice B, stir and mix, and store the obtained mixed solution D in an insulating container 2. Then, a pair of electrodes When an alternating current is applied evenly between the plates 3 and 3, the mixed liquid D is rapidly heated from the inside by the generated Joule heat, and both the amount and yield of free amino acids, which are the source of flavor, are increased. The increased amount of heated liquid E at 100°C could be easily obtained in about 18 minutes. In addition, during the above-mentioned energization process, as shown in the current change line graph in Figure 2, the amount of current flowing is small at the beginning of energization due to the dilute salt solution C, but as time passes, the amount of current flowing is small. As the temperature of the mixed liquid D was gradually raised, the amount of current increased proportionally, and the mixed liquid D could be rapidly heated to the predetermined temperature of 100° C. in about 18 minutes. Next, the above-mentioned heated liquid E is squeezed by the squeezer 4 to obtain soymilk F, and then a coagulant is mixed and stirred into the soymilk F, and then stored in a coagulation box 5. Finally, after draining, 100g of tofu is obtained. 12.95mg in
It was possible to obtain tofu G that contained good flavor and had a yield that was about 20% larger than tofu produced by a conventionally well-known production method. The Tokyo Food Sanitation Association tested 100g of tofu produced by the method of the present invention and 100g of tofu produced by the conventional method using the same variety of soybeans in terms of moisture, ash content, and free amino acids, and the results were as follows: It was hot on the street.

[Table] According to this, as in the present invention, after mixing the juice B obtained by grinding with the dilute salt solution C, the mixed solution D is rapidly heated and heated within a short time by electrical processing to produce tofu. When producing tofu G, not only the ash content but also the amount of free amino acids, which improves the flavor, increased significantly compared to tofu produced by the conventional method, and it was clear that the flavor was further improved. Admitted. Effects of the Invention In short, the present invention stirs and mixes the juice B obtained by grinding water and swollen and soft soybeans A with a particularly dilute salt solution C to create a mixed solution D, which allows the mixed solution D to be placed on the opposite side. Since the liquid D was housed in an insulating container 2 in which a pair of electrode plates 3, 3 were arranged, and energization processing was carried out, the current was distributed evenly in the mixed liquid D, and the current was generated due to the energization action. Mixed liquid D is rapidly heated from the inside with Joule heat to become heated liquid E, which is heated to a predetermined temperature within a short time, promoting the separation of amino acids in soybean protein and increasing the amount of free amino acids. Yield can be increased at the same time. Therefore, since the soymilk F obtained by squeezing the heated liquid E contains a large amount of free amino acids, the tofu G produced by mixing a coagulant and storing it in the coagulation box 5 and draining it is as follows: Not only is the flavor significantly improved and delicious compared to conventional tofu, but it also has the effect of increasing yield.

[Brief explanation of drawings]

The drawings show an embodiment of a plant for carrying out the method of the present invention, in which FIG. 1 is a partially longitudinal system diagram of the plant, and FIG. 2 is a current change curve graph. A... Swollen and soft soybeans, B... Grinded juice, C... Dilute salt solution, D... Mixed liquid, E... Heated liquid, F... Soy milk, G...
Tofu, 2... Insulating container, 3, 3... A pair of electrode plates,
5...Coagulation box.

Claims (1)

[Claims] 1 The juice obtained by grinding water and swollen and soft soybeans is stirred and mixed with a dilute salt solution to create a mixed solution, and the mixed solution is placed in an insulating container with a pair of electrode plates arranged on opposite sides. After heating the soybean milk to a predetermined temperature within a short period of time using electricity to create a heated liquid, the heated liquid was squeezed to obtain a soybean milk, mixed with a coagulant, stored in a coagulation box, and drained. A tofu manufacturing method characterized by: