JPH0134586B2 - - Google Patents

Description

[Detailed Description of the Invention] (Industrial Application Field) The present invention relates to a method for producing filled tofu, and in particular, the production of so-called LL-filled tofu (hereinafter referred to as LL-filled tofu), which can be stored for a long period of time and served as food. Regarding the law.

(Conventional technology) Conventionally, as a technology in this field,
There was a technique described in Japanese Patent No. 59-21586 (hereinafter referred to as "prior art").

This conventional technology uses soymilk obtained by conventional methods.
It is sterilized at a temperature of 120°C or higher, cooled, a coagulant is added thereto to form a curd, and then dehydrated in a centrifuge to reduce the water content of the curd to 78-90% (by weight, hereinafter referred to as A method for producing cotton-like tofu in which the dehydrated curd is filled in a container, sealed and heated,
The soymilk used in this production method is produced by a conventional method, and its solid content is 3 to 12%.
The sterilization temperature is 120 to 128
The treatment was carried out at a temperature of 6 to 1 seconds. Further, it is described that a divalent metal salt such as calcium sulfate or the like is used as a coagulant; for example, when a divalent metal salt is used, the concentration is 7 to 35 mM, and that other acid agents can also be used.

(Problems to be Solved by the Invention) In the conventional technology, sterilization in the production process is so-called primary sterilization, in which soymilk obtained by a conventional method is subjected only once at a temperature of 120°C or higher. Not only is it extremely difficult to sterilize the soymilk, but the process involves adding a coagulant to the soymilk and filling the coagulated product into containers, so for example, a sterile room must be prepared and carefully packaged. It is unavoidable, requires consideration, takes time,
Moreover, it has the disadvantage that complicated equipment is required under such conditions. Furthermore, since 7 to 35mM of divalent metal salt is used as a coagulant, the resulting curd is rough and has a poor texture, and is not tasty.

In the conventional technology, as shown in Table 3 on page 11 of the publication, immediately after production, the number of bacteria was small and the flavor was judged to be good, but after the 7th day, the number of bacteria increased and after 30 days. It has been determined that the number of bacteria has increased significantly and the flavor is lacking, and it is understood that it has a longer shelf life than other commercially available products. It has been difficult to obtain food that can be stored for a long time due to the adverse effects caused by the increase in

The object of the present invention is to solve the above-mentioned problems and to obtain LL-filled tofu that can be stored for a long period of time, such as about half a year at room temperature and about one year at low temperature, with almost no deterioration in taste.

(Means for Solving the Problems) In order to solve the above-mentioned problems, the present invention provides soybean milk obtained by a conventional method with a concentration of 5 to 13% soybean milk solids at 120° to
Primary sterilization is performed at a temperature of 130°C for 3 to 10 seconds, rapidly cooled to below 10°C, 0.001 to 0.02% coagulant glucono delta lactone is added to the soymilk, and the container is filled and sealed, and then heated to 120°C or less. We developed a new method for producing sterile LL-filled tofu, which involves secondary sterilization by heating at a temperature of 130°C for 20 to 60 minutes.

(Effect) The superiority, quality, taste, etc. of a filled tofu product are determined by the amount, concentration, and temperature of soy milk, type and amount of coagulant, heating method, temperature, and time, how to take the F value, and how to cool it. However, since the present invention is configured as described above, it is possible to completely control these factors, and it is possible to obtain high-quality filled tofu that can be stored for a long period of time.

(Example) A method for producing LL-filled tofu according to an example of the present invention will be described. FIG. 1 is a manufacturing process diagram of an embodiment of the present invention. A code is attached to each manufacturing process.
As shown in the figure, soy milk obtained by a conventional method with a soy milk solid content of 5 to 13% is used as raw material 0 and each step 1 to 7 is passed.
LL filled tofu is produced. That is, in the first step 1, primary sterilization was performed by heating at a temperature of 120° C. for 3 seconds. In this example, soy milk solid content
5 kg of soymilk containing 10% soybean milk obtained by a conventional method was heated with a plate heater. Next, in the second step 2, it was immediately cooled rapidly to a temperature of 10° C. or lower using a plate cooler. In the third step 3, the 5
Kg of soymilk was mixed with 8g of glucono delta lactone as a coagulant (0.0016% by weight of soymilk) and 2g of common salt (0.0004% by weight of soymilk) to improve flavor. Next, in a fourth step 4 and a fifth step 5, 200 g of the soymilk mixed with a coagulant and salt was filled into a 2 cm deep container PP-2B and sealed. In the sixth step 6,
Put the soymilk in each container into a sterilizer (manufactured by Samsung Co., Ltd.).
Secondary sterilization was performed by heating at 120°C for 45 minutes to raise the F value to 10. The F value is a well-known measure used for retort food to indicate sterility. If the F value is obtained in the previous process, as the seventh process 7, it is cooled to a temperature of 20°C in the sterilizer and taken out.
Product 8 of filled tofu was obtained. As explained above, the present invention is a method for producing LL-filled tofu comprised of the above-mentioned steps, and the analytical test results of the LL-filled tofu obtained by this production method were sterile and extremely good.

(Effects of the Invention) As explained in detail above, since the present invention is configured, it is possible to completely control the superiority, quality, taste, etc. of the product, and the obtained stuffed tofu can be kept at room temperature with almost no deterioration in taste. Since LL-filled tofu can be stored for a long period of about six months at a low temperature and for about a year at a low temperature, it can be transported to any region at room temperature or at a low temperature, and for example, can be used to supply health foods not only in Japan but also to overseas destinations. It has the effect of being able to.

[Brief explanation of drawings]

FIG. 1 is a manufacturing process diagram of an embodiment of the present invention. 0...Raw material, 1...First process, 2...Second process, 3...Third process, 4...Fourth process, 5...Fifth process, 6...Sixth process, 7... Seventh step, 8...
…product.

Claims (1)

[Claims] 1. Primary sterilization of soymilk with a solid content of 5 to 13% obtained by a conventional method at a temperature of 120° to 130°C for 3 to 10 seconds, rapid cooling to below 5 to 10°C, and 0.001 to
0.02% coagulant glucono delta lactone is also added, the container is filled and sealed, and then secondary sterilization is performed by heating at a temperature of 120° to 130°C for 20 to 60 minutes to produce aseptic filled tofu. Characteristic manufacturing method of LL-filled tofu.