JPH01202269A - Production of soybean milk and tofu - Google Patents

Abstract

PURPOSE:To obtain soybean milk having no characteristic smell of soybean, by boiling slurry of soybean in water at a specific temperature, adding water to cool the slurry and reheating the slurry at a specific temperature one more time. CONSTITUTION:Soybean milk is produced by a process to immerse soybeans in water and grinding to obtain slurry of soybeans, a process to boil the slurry of soybeans and to process to press and filter the boiled slurry of soybeans. In the process to boil the slurry of soybeans, the slurry of soybeans is boiled at 110-120 deg.C for 7-10min, cooled by adding water to the slurry and reboiled one more time under heating at 110-120 deg.C for 3-4min. Consequently soybean milk having no characteristics smell of soybeans can be produced.

Description

DETAILED DESCRIPTION OF THE INVENTION [A Field of Application] The present invention relates to a method for producing odorless soymilk without soybean odor and a method for producing bittern soybean curd.

[Prior Art] Conventionally, soy milk is made by thoroughly soaking soybeans in water, grinding them, adding water, boiling the liquid (called goji), and filtering it through a cloth.

Tofu is made by solidifying soy milk with bittern (the main ingredient is magnesium chloride), which is a coagulant.It is manufactured by hand by artisans, and until recently, it remained a cottage industry. was.

This is because the reactivity of magnesium chloride is too high, requiring skill in the production of tofu, and therefore it has been considered unsuitable for mass production.

However, in the early 1900s, it became difficult to use magnesium chloride, and the reactivity of the above-mentioned magnesium chloride was too high. Tofu that is completely different from the traditional manufacturing method is now available in large quantities on the market.

Currently, the large amount of tofu available on the market can be roughly divided into three types: firm tofu, silken tofu, and stuffed tofu. Three conventional manufacturing methods are described below.

a. Thoroughly soak tofu in water, grind the soybeans, add about 9 times the amount of water, boil the liquid (this is called gou soup), and filter it through a cloth (this is called soy milk). Add a little antifoaming agent to soy milk, heat it to 100℃, hold it for 3 minutes, filter it, and when the temperature reaches 75℃, add a coagulant (about 2% calcium sulfate based on beans) to warm water (or Add bittern (about 2% of the beans) and leave for 10 minutes. Place a colander on top and scoop out the clear water (waste liquid) inside. Transfer the milky lotion to a sheath box (a box with many small holes covered with cloth), place a plate with a pressure of 5 g per 1 cm2 on top, and squeeze for 20 minutes. Cut it into pieces and store it in clean water.

b. Make a thicker gou soup from silken tofu soybeans (about 4 times the weight)
. Boil and filter through a cloth. Add a little antifoaming agent to soy milk and make 100
℃, held for 3 minutes, filtered, and when the temperature reached 70℃, add coagulant (calcium sulfate to about 0.6
%) and kept at 70℃ for 1 hour in a box without holes.
Make the whole cohesive. Cut it into pieces and store it in clean water.

Make a thicker gou soup from C3-filled tofu soybeans (about 4 times the weight)
. Boil and filter through a cloth. Add a little antifoaming agent to soy milk and make 100
Heat to ℃, hold for 3 minutes, then cool to about 18℃ using a cooler. Add coagulant (glucono delta lactone) and -
Fill a container for disposal, seal it, and heat it to 90°C (it will solidify at this time).

Cool in water and store in a container.

In recent years, the demand for natural foods has increased, and the demand for soy milk as a natural drink and as an ingredient for tofu has increased. In addition, although nowadays mass-produced and inexpensive stuffed tofu is available, demand for traditional tofu made with bittern, which does not contain artificial additives, is rapidly increasing.

[Problem to be solved by the invention] However, soy milk obtained from soybeans has a unique soy odor, and in order to eliminate the soy odor, fragrances and chemicals are added, making the soy milk far from being a natural drink. It has become.

Furthermore, when making tofu using bittern, bittern is highly reactive as described above, and the coagulation process requires skill. As a result, tofu could only be produced by hand rather than by machines, making it possible to produce small-scale, expensive tofu only locally.

Additionally, disposal of okara produced during tofu manufacturing is a problem in small-scale tofu manufacturing factories.

In addition, due to bittern's high reactivity, silken tofu could only be produced using calcium sulfate and gluconodeltalact as coagulants.

Furthermore, when tofu was manufactured and transported over long distances, it was sometimes too soft and lost its shape during transportation.

Therefore, the present invention uses soy milk without the unique soy odor and bittern, and in order to obtain tofu that is inexpensive, the tofu can be manufactured by machine and does not easily lose its shape during transportation.
Moreover, the purpose is to provide a method for producing tofu that can be supplied to far and wide areas.

[Means for solving the problem] In the method for producing soymilk according to the first invention of the present application, soybeans are soaked in water,
A method for producing soymilk comprising a step of grinding to obtain a soybean soup, a step of boiling the soybean soup, and a step of compressing and filtering the boiled soybean soup, wherein in the step of boiling the soybean soup, the soybean soup is It is boiled at ~120°C, cooled by adding water, and then boiled again at 110~120°C.

In the tofu manufacturing method according to the second invention of the present application, in the tofu manufacturing method comprising the step of coagulating soymilk with a coagulant, in the coagulating step, using the soymilk obtained by the method of the first invention, As an agent, bittern whose main component is magnesium chloride is used, and when the bittern is added to the soymilk, it is stirred in a container equipped with a stirrer, and a predetermined amount of the bittern is added at once, and at the same time the stirring flow is instantaneously applied. It is used to curdle soy milk.

The method for producing tofu according to the third invention of the present application includes the step of coagulating soymilk with a coagulant, and in the coagulating step, using the soymilk obtained by the method of the first invention, As an agent, bittern in the form of granules containing magnesium chloride as the main ingredient is used, and a predetermined amount of bittern is uniformly added at once to the soymilk in a container that also serves as a molding agent, and immediately and gently stirred. , which causes coagulation.

In the method for producing tofu according to the fourth invention of the present application, in addition to the coagulation step of the second or third invention, the coagulated soymilk is molded and then immersed in water at 5°C or less for 5 to 8 hours. It includes a step of ripening.

The tofu manufacturing method according to the fifth invention of the present application includes a soymilk manufacturing place where soymilk is manufactured by the soymilk manufacturing method according to the first invention, and a tofu manufacturing method according to any one of the second to fourth inventions. One or more tofu manufacturing locations where tofu is manufactured are provided separately, soymilk produced at the soymilk location is transported to the tofu production location, and tofu is produced at the tofu production location.

[Function] In the method for producing soymilk according to the first invention of the present application, in the step of boiling the soybean soup, the soybean soup is heated at 110 to 120°C and 7 to 10°C.
Boil for 1 minute, add water and cool, then boil again for 11 minutes.
Since it is boiled at 0 to 1°C and 20°C for 3 to 4 minutes, soybean odor components are volatilized or thermally decomposed.

In the method for manufacturing tofu according to the second invention of the present application, in the coagulation step, a predetermined amount of bittern is added to the vigorously stirred soymilk at once, and the flow is immediately stopped. You can make goshi tofu.

In addition, in the method for manufacturing tofu according to the third invention of the present application, bittern in the form of granules is used, they are arranged uniformly, added at once, and stirred gently before the bittern in the granule form is eluted. You can make silken tofu.

Furthermore, in the method for manufacturing tofu according to the fourth aspect of the present application, after the tofu is molded, it is aged for 5 to 8 hours under water immersion at 5° C. or lower, so that the strength and elasticity of the tofu is increased. Therefore, when transported over long distances, it is too soft and will not lose its shape during transport.

Finally, in the tofu manufacturing method according to the fifth invention of the present application, a soymilk manufacturing location and a tofu manufacturing location are provided separately,
The soymilk produced at the soymilk production facility is transported to the tofu production location and tofu is produced at the tofu production location, so fresh tofu can be supplied to far and wide areas, and the soymilk production process can be carried out at the tofu production location. This makes it possible to manufacture tofu in a small space.

[Example] A method for producing tofu according to an example of the present invention will be shown below.

A. Method for producing odorless soymilk FIG. 1 is a process diagram showing an embodiment of the method for producing odorless soymilk according to the present invention.

7.5 kg of soybeans are soaked overnight (8 to 13 hours) in sufficient water (approx.
3.84IL), ground, and added water (45°C or 101.25J2) in an amount of 4 or 9 times the weight of soybeans (hereinafter referred to as Go Soup) (in the case of 4 times the weight of soybeans) Total amount 5
6.52Jl) into a pressure cooker, and heated to approximately 120℃ (1
, 2 atm) for 7 minutes, then add cold water (18JZ) for 2-3 minutes.
Add in minutes. At this time, the temperature of the soybean soup drops to about 90°C. After adding cold water, reduce the temperature of the soybean soup to about 120℃ again.
Boil for 3-4 minutes, press and filter. The product thus obtained is called soy milk (total amount was 45.25 J2). This process kills the bacteria in soy milk and removes the soybean odor that is unique to soybeans.

A tasting test was conducted to compare the odorless soymilk thus produced with conventional soymilk boiled at about 100°C using a panel of seven random subjects in a blinded state. The results are shown in Table 1.

In the table, A is a conventional product and B is a product of the present invention, and the winning one is marked with ◎ or 01△. ◎ indicates that the food is strangely delicious, ○ indicates that the food is delicious, and △ indicates that the food is unsatisfactory.

According to the present invention, the soybean odor of soybean milk is eliminated and germs are killed, but in order to effectively utilize this sterile soymilk, airtight cooling was performed.

Table 2 shows the number of general viable bacteria in soymilk produced by the present invention, which was placed in an open container with a cooling pipe, cooled to 20°C by passing running water through the cooling pipe, and stored in a refrigerator at 5°C for 3 days. (open cooling), put the soymilk produced according to the present invention in a closed container, cut it off from the outside air, and cool it under running water for 2 hours.
This is a comparison of the number of general viable bacteria in soymilk cooled to 0°C and stored in a refrigerator at 5°C for 3 days (sealed cooling).

From Table 2, the soy milk that has been airtight and cooled has a general viable bacteria count of less than ioO/g even after 3 days, so the soy milk according to the present invention is
It is now possible to seal the tofu in an airtight container, hermetically cool it, and ship it as a raw material for tofu at a low temperature (5° C. or lower), and there are no restrictions on the tofu manufacturing location described below.

B. Method for producing cotton-crushed tofu FIG. 2 is a process diagram showing an embodiment of the method for producing cotton-crushed tofu according to the present invention.

Figure 3 is a front view A and a side view B showing the configuration of the cotton coagulating device.
It is. In the figure, 11 is a coagulation container containing soy milk;
2 is a stirrer with a screw at the tip, 13 is stirrer 1
14 is a stop plate that stops the flow of soymilk stirred by the stirrer 12; 16 is a rotation device that rotates the stop plate 14 relative to the support rod 15; 17 is a motor 13;
This drive box is equipped with a rotating device 16 and moves up and down along a support rod 18.

The soymilk used was the above-mentioned odorless soymilk 1042 to which 9 times the weight of soybeans was added with water, and if the soymilk had cooled down, the temperature was raised and placed in the coagulation container 11.

When the temperature of soy milk reaches 72-76℃, drive box 17
was lowered to a predetermined position, and the stirrer 12 and stop plate 14 were immersed in soy milk. The soybean milk was stirred so vigorously that a vortex was formed using the stirrer 12. At this time, the stop plate 14 is rotated in a direction that does not obstruct the flow of soymilk. After stirring vigorously, add 150 ml of bittern solution (Soft Weber or Crystallin; manufactured by Akosha).
, and at the same time, the stirrer 12 was stopped and the stop plate 14 was rotated perpendicular to the flow to rapidly stop the flow. 2 after hitting Nigari~
In 3 seconds, 11 proteins in soy milk are converted to water.

The tofu separated and formed a white fluffy mass (this is called yose tofu). In this state, it was allowed to stand still for about 20 minutes to completely form yose tofu.

The drive box 17 was raised, the coagulation container 11 was taken out, the produced yose tofu was put into a predetermined molding machine, and a plate with a pressure of about 5 g per 1 cm 2 was placed on top, and compression molding was performed for 20 minutes.

Cut this into a specified size, soak it in clean water for about 3 hours, cool it to below 17 degrees Celsius, and then cool it to below 5 degrees Celsius in the refrigerator.
- Aged overnight (about 7 hours).

This aging process promoted the assimilation of tofu and resulted in firm tofu that did not lose its shape easily.

In addition, the method for manufacturing genuine cotton-goshi tofu does not require any skill to add a predetermined amount of bittern, so even a complete beginner can manufacture it.

C Method for producing silken tofu FIG. 4 is a process diagram showing an embodiment of the method for producing silken tofu according to the present invention.

FIG. 5 is a perspective view showing the structure of the silk coagulation device.

In the figure, 21 is soy milk, 22 is a rectangular solidification container that also serves as a molded container containing soymilk 21, and 23 is a driving plate that is slightly smaller than the inner shape of the solidification container 22 and has several holes 24 inside. , 25 is a board passed over the coagulation container 22, and a predetermined amount of bittern 26 is placed on it at regular intervals. 27
is a drive box equipped with a drive unit that drives the driving plate 23 up and down.

The soymilk used was the above-mentioned odorless soymilk at 15° C. to which water was added in an amount four times the weight of soybeans, and if the soybean milk had dropped in temperature, the temperature was raised and placed in the coagulation container 22. The temperature of soy milk 21 is 7
When the temperature reaches 0 to 73°C, Nigari 26 (Soft Weber: manufactured by Akosha Co., Ltd.) in a granular state with a particle size of 3.5 to 1 mm 3
5 g was evenly arranged on the plate 25, added at once, and immediately stirred by gently driving the plate 23 up and down once or twice, and then allowed to stand for 10 to 15 minutes to solidify.

After solidification, it was cut into a predetermined size, immersed in clean water for 4 to 6 hours, cooled to 17° C. or lower, and then aged in a refrigerator at 5° C. or lower overnight (about 7 hours).

This aging promoted the solidification of the tofu, resulting in silken tofu that did not easily lose its shape.

In addition, the method for manufacturing genuine cotton-goshi tofu does not require any skill to add a predetermined amount of bittern, so even a complete beginner can manufacture it.

D. Tofu strength experiment Tofu strength experiment was conducted using conventional filled tofu (using silken straining and glucono delta lactone), silken tofu according to this example, conventional cotton strained tofu (using calcium sulfate), and cotton straining according to this example. I went for four items of tofu. The tofu according to this example was tested 10 minutes after production and after being aged overnight.

The method involved using 6 types (4 items) of tofu, cutting and molding them into a certain size (10cm x 10c+nx 3.5cn+), and placing a 2cm2 plastic plate (thickness 0.5cm) in the center of each piece.
05mm) and put a weight on it. Furthermore,
After applying the weight, the weight was removed and the state of recovery was observed.

The results are shown in Table 3.

(Margins below) Table 3 It was found that the silken tofu and the cotton-crushed tofu of this example had higher strength than the conventional silken tofu and cotton-crushed tofu, respectively, and also had higher elasticity because they recovered. Furthermore, in the examples, it was found that tofu that was aged overnight had higher strength and elasticity.

Finally, the soymilk obtained by the soymilk production method according to the present invention can be sealed in an airtight container, hermetically cooled, and shipped as a raw material for tofu at a low temperature (below 5°C). By performing the tofu production method according to the present invention and the tofu production location in separate locations,
We can supply tofu to far and wide areas. Furthermore, the soymilk manufacturing process at the tofu manufacturing site can save labor and space, and okara, which is emitted during the soymilk manufacturing process and has become a pollution problem, is no longer emitted. The path to reusing okara as a resource has opened.

[Effects of the Invention] As explained above, in the process of obtaining soymilk, the present invention boils the soybean soup at around 120°C, cools it with sprinkling water, and then boils it again at around 120°C and filters it to obtain soymilk. This removes the soy odor from soy milk and makes tofu less likely to spoil.

In addition, in the method of manufacturing firm tofu, Nigari is added after stirring in a container equipped with a stirrer, and at the same time the stirring flow is stopped with a stop plate, which has been thought to be difficult due to the coagulation speed of Nigari. This made it possible to produce firm tofu using bittern using a machine.

Similarly, in the method for producing silken tofu, bittern in a crystalline state is uniformly added all at once and then gently stirred using a stirring plate to solidify it. Effects such as making it possible to produce silken tofu using a machine can be obtained.

Furthermore, by molding the coagulated soymilk and aging it overnight at 5°C or below, the tofu becomes more coagulated, increasing its strength and elasticity, making it difficult to mold, and durable for long-distance transportation.

Finally, by locating the soy milk production site and tofu production site separately, fresh tofu can be supplied to far and wide areas.

[Brief explanation of the drawing]

FIG. 1 is a process diagram showing an example of the method for producing odorless soy milk according to the present invention, FIG. 2 is a process diagram showing an example of the method for producing firm tofu according to the present invention, and FIG. A front view and a side view showing the configuration of a coagulating device for silken tofu, FIG. 4 is a process diagram showing an embodiment of the method for manufacturing silken tofu according to the present invention, and FIG. 5 is a configuration of the coagulating device for silken tofu. FIG. In the figure, 11 is a coagulation container, 12 is a stirrer, 13 is a motor, 14 is a stop plate, 15 is a support rod, 16 is a rotation device, 1
7 is a drive box, 21 is a soybean milk, 22 is a coagulating container, 23 is a driving board, 25 is a board, 26 is bittern, and 27 is a drive box. Agent Patent Attorney Tadashi Sato Year 1 (Evening soybean 7.5kg 21st season soybean milk 10β (sugar concentration 11.5 degrees) Figure 3 Figure 4 Soy milk 15fl

Claims (5)

[Claims] (1) A method for producing soymilk comprising the steps of soaking and grinding soybeans to obtain soybean soup, boiling the soybean soup, and compressing and filtering the boiled soybean soup, wherein the soybean soup is boiled. A method for producing soymilk, comprising: boiling the soybean soup at 110 to 120°C, adding water to cool it, and then boiling it again at 110 to 120°C. (2) A method for producing tofu comprising a step of coagulating soymilk with a coagulant, wherein in the coagulating step, soymilk obtained by the method according to claim 1 is used, and the coagulant is magnesium chloride as a main component. When adding the bittern to the soymilk, stir it in a container equipped with a stirrer, add a predetermined amount of the bittern at once, and at the same time stop the stirring flow instantly to coagulate the soymilk. Characteristic tofu manufacturing method. (3) A method for producing tofu comprising a step of coagulating soymilk with a coagulant, the coagulating step using soymilk obtained by the method according to claim 1, and containing magnesium chloride as a main component as the coagulant. A method of producing tofu characterized by using bittern in the form of granules, uniformly adding a predetermined amount of bittern at once to the soymilk in a container that also serves as a mold, and immediately and gently stirring to coagulate the tofu. Production method. (4) The method for producing tofu according to claim 2 or 3, further comprising the step of aging the coagulated soymilk for 5 to 8 hours under water immersion at 5° C. or lower after molding. A method for producing tofu. (5) A soymilk manufacturing site where soymilk is manufactured using the soymilk manufacturing method according to claim 1, and one or more tofu locations where tofu is manufactured using the tofu manufacturing method according to any one of claims 2 to 4. 1. A method for producing tofu, comprising: arranging a production location separately from the soymilk production location, transporting soymilk produced at the soymilk production location to the tofu production location, and producing tofu at the tofu production location.