JPH0479851A - Method for preparing bean curd packed in container - Google Patents

Abstract

PURPOSE:To prepare the subject bean curd not containing irregularly coagulated portions and having uniform hardness, beautiful surfaces, no sour taste and good flavor by employing bittern as a coagulating agent, mixing the bittern with cooled and deaerated bean milk, filling the mixed bean curd in a container and sealing the container. CONSTITUTION:Bean milk is thermally sterilized and subsequently cooled to room temperature. The cooled bean curd is deaerated, e.g. with a deaerator to a vacuum of 500-700mmHg and subsequently mixed with a bittern as a coagu lating agent. The mixture is filled in a container, sealed and subsequently ther mally coagulated to prepare the objective bean curd.

Description

[Detailed description of the invention] Industrial applications The present invention relates to a method for producing packaged tofu.

Conventional technology This type of manufacturing method involves heat sterilizing soymilk, cooling it to room temperature, mixing the cooled soymilk with a coagulant, filling and sealing the mixture into a container, and heating the sealed container to cool it down to room temperature. There is a known method that solidifies a mixed liquid of

The problem to be solved by the invention As a coagulant, fast-acting bittern (magnesium chloride) is used as a coagulant.
, slow-acting glucono delta-lactone is known,
Glucono delta-lactone is used in the above conventional method. The reason for this is that when bittern is used as a coagulant, the coagulation speed is fast, so the air bubbles contained in soymilk coagulate without being degassed, and as a result, the soymilk and coagulant are not mixed uniformly. This is because uneven coagulation occurs. Furthermore, during solidification, air bubbles gather in the gap between the tofu and the container, and the gathered air bubbles create unevenness on the surface of the tofu, resulting in a tofu with low marketability.

By the way, when glucono delta lactone is used as a coagulant, if the amount added is too large, the sourness of the resulting tofu may be strong and it may not be possible to obtain tofu with the flavor unique to soybeans.

An object of the present invention is to provide a method for producing tofu that solves the above problems.

Means for Solving the Problems According to the present invention, the tofu manufacturing method includes heat sterilizing soy milk, cooling it to room temperature, mixing the cooled soy milk with a coagulant, filling the mixed liquid into a container, and sealing the container. In the method for producing tofu in a container, which involves heating and coagulating the mixed liquid in the container, bittern is used as the coagulant, and the cooled soymilk is
It is characterized in that it is degassed before being mixed with a coagulant.

Function According to the present invention, in the tofu manufacturing method, as a coagulant,
Because bittern is used, the tofu does not taste sour.

In addition, since the cooled soymilk is degassed before being mixed with the coagulant, the soymilk and coagulant are mixed uniformly and there is no uneven coagulation, and when it coagulates, air bubbles gather on the colored areas of the tofu surface. Not at all.

Example Embodiments of this invention will now be described.

Grain washing process> Wash soybeans with clean water to remove impurities.

<Soaking process> In order to swell the soybeans, they are soaked in cold water or room temperature water for 8 to 16 hours.

Upper frame (extraction) process> The soaked soybeans are ground with a grinder while adding water to make them easier to extract.

Steaming process> Ground soybeans are heated to 100°C for 3 to 6 minutes to inactivate enzymes and produce go.

Juice extraction process> Juice is squeezed through a screen to make soy milk.

<Holding Step> The temperature of the squeezed soymilk is 70 to 85°C, and this is maintained for 10 to 15 minutes. This induces spore germination.

<Cooling step> Soy milk held at 70 to 85°C is cooled to 30 to 45°C using a plate heat exchanger.

Germination (holding) process> Soy milk cooled to 30-45°C is heated to 20-80°C.
Hold for a minute to germinate the spores.

Sterilization step> The soymilk in which the spores have been germinated is sterilized by heating at 122°C or higher and lower than 128°C for 1 to 4 seconds or more.

Cooling step> After sterilization, the soy milk is immediately cooled to 5 to 20°C. The sterilization and cooling steps are performed using UHT equipment. In a UHT device, preheating, deaeration, heating, and cooling are performed as a series of steps.

<Deaeration process> Soy milk cooled to 5 to 20°C is degassed by a deaerator.
Degas under vacuum from 00 to 700 mIIH-H.

Mixing coagulant> Sterilized or sterilized coagulant liquid is sent in fixed amounts using a metering pump to the pipe leading to the filling device, and is aseptically and continuously mixed with soymilk that has been degassed in a vibrator just before filling. Mix. As the coagulant, magnesium chloride or bittern with a purity of 95 to 99.5% is used.

Filling and sealing process> Soymilk mixed with coagulant is continuously filled into containers formed aseptically from sterilized heat-resistant and water-resistant sheet packaging material in a device protected by sterile air. Seal the container.

Coagulation step> A sealed container is heated at 70 to 95° C. for 20 to 60 minutes to solidify the liquid mixture in the container.

Cooling process> A container containing coagulated soymilk is cooled to below room temperature in a cooling tank to obtain a product.

In the above-mentioned coagulant mixing step, the soy milk has been sufficiently deaerated and there is no foaming, so there is no uneven mixing of soy milk and coagulant, and when the mixture is coagulated, tofu with uniform hardness can be obtained. . In addition, since the soybean milk is sufficiently degassed, air bubbles in the soymilk do not collect in the gap between the soybean milk and the container during solidification.

Effects of the Invention According to the present invention, tofu with good flavor can be obtained because the tofu does not become sour.

In addition, the soymilk and coagulant are mixed uniformly, and air bubbles do not collect on the surface of the tofu during coagulation, so there is no uneven coagulation, resulting in tofu with uniform hardness and a clean surface. You can obtain tofu with high commercial value.

that's all Special

Claims (1)

[Claims] Soy milk is sterilized by heating and cooled to room temperature, the cooled soy milk is mixed with a coagulant, the mixed liquid is filled into a container and sealed, and the sealed container is heated to coagulate the mixed liquid in the container. A method for producing tofu in containers, characterized in that bittern is used as a coagulant, and cooled soymilk is degassed before being mixed with the coagulant.