JPH03244358A - Bean-curd coagulated in sea water and its preparation - Google Patents

Abstract

PURPOSE:To obtain a product having excellent taste same as bean-curd using natural brine by adding sea water in an amount within a fixed range to raw material soy milk. CONSTITUTION:About 10-18 pts.wt. sea water is added to 100 pts.wt. soybean milk having 7-12 wt.% concentration and gelled to afford the objective product. Otherwise, soybean dipped and swollen in water is ground and boiled by heating for about 2 min, then resultant bean-curd refuse is filtered, thus resultant soy milk is adjusted to about 6-11 wt.% concentration. Next, 10-18 pts.wt. filtered and sterilized sea water is added to 100 pts.wt. soy milk and kept at 60-85 deg.C temperature, then gelled, thus cooled in standing to afford the objective product.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to tofu obtained by coagulating soybean protein and a method for producing the same.

(Prior art) Tofu is generally known as a vegetable protein food.
The so-called "
It is obtained by heating and filtering "Kure" to make soy milk, and adding a coagulant to this to gel the soy protein in the soy milk.

As a coagulant, traditionally the so-called "bitter" contained in crude salt from seawater is used, which is then further industrially purified to obtain magnesium chloride (purity approximately 9
5% or more) was used.

Furthermore, in recent years, in order to further improve the yield of tofu from soybeans, calcium sulfate, glucono delta lactone, etc. have been used in place of magnesium chloride, and by increasing the amount of water retained, the product yield per soybean raw material has increased significantly. are doing.

(Problems to be Solved by the Invention) However, as the yield of the product per unit weight of raw material has increased due to the improvement of the gelation rate by these new coagulants, the tofu naturally becomes weak and lacks flavor. It becomes.

Since Hg is originally a food with a bland taste, the difference between conventional natural bittern and the industrial product coagulant greatly affects the flavor, and recently "natural bittern tofu" has started to appear again in some markets. be.

However, "natural bittern" was traditionally obtained from the crude salt produced during the salt production process from seawater, and now that the salt production method is completely different, "natural bittern" can be obtained from the conventional "natural bittern" (mainsui salt). It is difficult to obtain it cheaply as a by-product.

The present inventors discovered that natural bittern is originally a component of 7 ml of water, and that 7 ml of bittern is a part of the water used in the tofu manufacturing process.
By introducing water, we believe that at least a significant portion of the coagulant, which is an industrial chemical in recent years, can be replaced with a coagulating substance found in natural seawater that contains the ingredients of "natural bittern", and we believe that Therefore, "Natural bittern tofu" as much as possible
Research and development was conducted with the aim of obtaining a product with a flavor similar to that of .

Therefore, on average, water contains about 3.5% of salts, 75% of which is NaCl, and there is a certain limit to the amount of seawater used in soybean production in terms of flavor.

Therefore, the present inventors replaced part of the water used in tofu production with seawater within a range that did not impair the flavor of the product.
Research and development continued with the aim of using conventional coagulants to compensate for the lack of coagulant concentration in the seawater added with parentheses. Surprisingly, it was discovered that tofu with good flavor could be obtained without adding any coagulant by simply adding seawater within a predetermined amount to raw soymilk.

(Means for Solving the Problem) According to the present invention, the problem of the prior art is to add about 10 to 18 parts by weight of seawater to 100 parts by weight of soy milk with a concentration of 6 to 11% to coagulate the proteins in the soy milk. The solution is to make seawater coagulated tofu.

The seawater coagulated tofu is obtained by grinding soybeans soaked in water and swollen, heated and boiled for about 2 minutes, filtered okara, and adjusted the concentration of soymilk to about 6 to 11%. soy milk 1
About 10 to 18 parts by weight of filter-sterilized seawater is added to 00 parts by weight, and the temperature is maintained at 60 to 75°C for gelatinization.
It is then obtained by cooling.

(Function) By adding seawater in the above range to 22 parts of soymilk, the pseudo-solid substances of soybean protein such as MgCf2 and Ca5Oa in the seawater and other ingredients act synergistically to produce "natural bittern tofu". You can obtain seawater coagulated tofu with a flavor comparable to that of ``.

In the above manufacturing method, the steps up to the manufacturing process of soybean milk are basically the same as in the conventional case.

Regarding seawater added to soymilk, the upper limit was set at 18 parts by weight of seawater per 100 tons of soymilk. If more star seawater is added, the flavor of the product will be significantly lower than the amount of \acff2 in the seawater.

Among the total salts when adding this amount of seawater to soy milk, N
a Components related to coagulation other than Cff Example 5; ffM
The total concentration of gcff, Ca SOa, etc. is estimated to be about 0.13% or less. , H7'L, the effective amount of normal coagulant added is about 0.2 to 0.3 to the raw material.
%, so even if the hydration water in the coagulant is excluded, the amount of the coagulant component contained in the seawater is clearly not sufficient. Therefore, the inventor's original intention was to utilize the coagulation components from natural seawater as much as possible, and to reduce the difference between the concentration of the coagulation components in the added seawater and the amount of the conventional coagulant by using a conventional coagulant. There was a supplementary addition.

However, in experiments conducted by the present inventors, contrary to expectations, complete coagulation already occurred simply by adding the above amount of seawater, and there was no need to add any new coagulant.

According to experiments conducted by the present inventor, the amount of seawater added to soybean milk was 100%
Even when the weight part was reduced to 10 parts by weight, sufficient gelation was obtained in the case of, for example, stuffed tofu.

The concentration of the coagulating component in the seawater in this case was about 0.08%, which was much lower than the amount of the usual coagulant added.

The present inventors thought that the cause of coagulation even at such a low concentration of coagulation components may be due to Na C1 in seawater, and so they added various concentrations of salt to soymilk to make tofu. I tried an experiment to make it solidify.

However, for example, when all the water in tofu was replaced by drought, when 12.5g of NaCff was added to 100g of soymilk, the soymilk lost all edible flavor due to salt, and it did not coagulate at all. .

When we increased the amount of Na C1 added just to confirm the coagulation effect, we found that L2 coagulation was observed for the first time when we used 4235 g of NaC, or 25%, for 100 g of soymilk when using only salt, but this was not the case. This value is approximately two orders of magnitude higher than the concentration of a normal coagulant, and is thought to be due to salting out and other phenomena that are completely different from gelation of tofu.

Therefore, the coagulation of tofu caused by the above-mentioned low-4 coagulation components is due to the synergistic effect of the combination of various salt components in seawater, or NaCf, which has almost no soybean coagulation effect alone, is combined with MgCf2 and CaSOa. It is presumed that this is due to the synergistic effect of the coagulation effect of these substances.

In addition, in the seawater coagulated tofu of the present invention, seawater is added to the soymilk, so it is necessary to make the soymilk concentration somewhat higher than usual, and the value depends on the type of tofu (silken, silken, etc.) of the present invention. It is in the range of about 7 to 12%, although it varies depending on the type (cotton strainer, stuffed tofu, etc.).

In addition, in the case of seawater coagulated tofu, the gelation rate after the addition of seawater increases with temperature, so in order to avoid rapid gelation and obtain a homogeneous product, the temperature from the addition of seawater to the end of gelation must be set at 75%. It is preferable that the temperature is below 0.degree. C., more preferably in the range of 60.degree. C. to 70".

The turbid water to be used can be used as is if it is sampled from areas where there is no staining or at depth, but it must be filtered through a filter cloth hat to remove floating matter such as plankton, and heat sterilized if necessary. I do.

Since the seawater coagulated tofu of the present invention uses only the natural coagulated components in seawater as is, it has a flavor comparable to conventional natural bittern tofu, and also has a slight sweetness for unknown reasons. .

The present invention will be explained below with reference to Examples.

Example 1 kg of soybeans was immersed in water overnight and then ground to form an aqueous slurry (kure), heated at 100° C. for 2 minutes, and filtered to obtain soy milk. Add more water (or add more water)
The soy milk concentration was adjusted to 9% G.

After filtering the seawater through a filter cloth and heat sterilizing it at 100°C for 30 minutes, it was added in an amount of 12 parts by weight per 100 parts by weight of the soymilk. After stirring the mixture, let it stand for about 60~
Hold at a temperature of 70″C for 1 hour.

The obtained coagulated material is packed in boxes, drained, and
It is made into a product by being exposed to heat, heat and water. The obtained tofu had exactly the same properties as when a normal coagulant (MgCfz) was used, and its flavor was almost the same as that of natural bittern tofu, with a slight sweetness added.

The above example is a manufacturing method that corresponds to the conventional so-called pure cotton strained tofu, but other tofu such as soft cotton strained tofu, cut silken tofu, etc. can be manufactured by increasing the soy milk concentration, raising the coagulation temperature, etc. It is possible from the beginning.

Furthermore, in the production method according to the present invention, the coagulation effect is slower than in the case of natural bittern (MgCj2z), and therefore homogeneous tofu can be easily obtained.

In the production of the 7-water coagulated tofu of the present invention, depending on the required G, a conventional coagulating preparation may be used in combination with seawater to accelerate the coagulation rate.

(Effects of the Invention) According to the present invention, tofu having almost the same flavor as conventional tofu using natural bittern can be obtained by simply using a predetermined amount of seawater during the coagulation of soybean milk.

Claims (3)

[Claims] (1) Seawater coagulated tofu made by adding about 10 to 18 parts by weight of seawater to 100 parts by weight of soybean milk with a concentration of 7 to 12% to gel the proteins in the soymilk. (2) Soybeans soaked in water and swollen are ground, heated and boiled for about 2 minutes, and the okara is filtered to obtain soymilk with a concentration of about 6~
Approximately 10 to 18 parts by weight of filter-sterilized seawater was added to 100 parts by weight of soymilk of the above concentration, and the temperature was adjusted to 6.
A method for producing seawater coagulated tofu, which comprises maintaining the tofu at a temperature of 0 to 85°C to gel it, and then allowing it to cool. (3) The production method according to item 2 above, which further comprises adding a soybean protein coagulation preparation in addition to the seawater.