JPH05111363A - Preparation of silk-strained bean curd - Google Patents

Abstract

PURPOSE:To prepare a silk-strained bean curd having delicious taste and high nutritive value by mixing a coagulant such as magnesium chloride to a soya milk cooled below a prescribed temperature, pouring the mixture into a coagulation box, heating to effect the coagulation of the mixture, extracting the coagulation box, covering the bean curd with a cloth and pressing the bean curd. CONSTITUTION:Magnesium chloride or a coagulant for soya milk composed mainly of magnesium chloride is mixed to soya milk cooled to <=30 deg.C). The mixed soya milk is poured into a soya milk coagulation box and heated to effect the coagulation of the soya milk. A cloth is covered on the soya milk coagulation box, a mold box is put on the coagulation box, the assembly is turned upside-down in water, the bean curd coagulation box is removed from the inverted mold box leaving the coagulated bean curd and the cloth, a cloth is put on the bean curd left in the mold box and the bean curd is pressed to give the objective silk-strained bean curd.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing silken tofu.

[0002]

2. Description of the Related Art Conventionally produced tofu is roughly classified into cotton tofu and silken tofu. Cotton tofu is produced by scooping soymilk that has been solidified in a tub with a ladle, laying cotton inside and moving it into a mold box that has holes so that the hot water flows out, and dehydration press. It is a tofu with a textured surface, uneven cross-section, and a rough texture.

[0003] Silky tofu is a gel which hardens a considerably thick soymilk as it is with agar so that it is put in a coagulation box with no holes and solidified with a coagulant without dehydration. Silky tofu is smoother in appearance and texture than cotton tofu, and its cross section is as beautiful as egg tofu.

That is, in the case of silken tofu, the amount of water added is stopped at about 5 times the amount of the raw soybeans when the go is boiled. The amount of soybean that is five times that of raw soybean is about 12% in terms of Brix sugar content, and the amount of water added is about half that of cotton tofu.

When the temperature of soy milk reaches about 70 ° C., calcium sulfate or glucono delta lactone, which is a slow-acting coagulant, is melted with a small amount of lukewarm water, and the soy milk coagulation box for exclusive use of silky tofu with no holes is prepared at the same time with soy milk. Inject, stir lightly and leave to solidify. In this case, unlike cotton tofu, the cotton cloth is not laid inside, so the eyes of the cotton cloth are not marked.

[0006]

As described above, in the conventional method for producing silken tofu, when fast-acting magnesium chloride is used as the coagulant, the reaction is too fast and the soymilk is coagulated well because the soymilk is thick. Therefore, calcium sulfate is used which is slow in reaction and is suitable for solidifying the whole soymilk into a gel.

The coagulant gluconodeltalactone is
Compared with conventional coagulants, it is very suitable for the production of silken tofu, has a function of easily dissolving in water, decomposing into gluconic acid by heating and coagulating soybean protein in soymilk, and having a coagulation temperature of 80. Even at a high temperature of ~ 90 ° C, the reaction is slow, so the finished tofu has a smooth texture,
You can get good skin. However, in terms of taste, there are still many problems.

[0008] However, tofu using bitter juice (magnesium chloride) as a coagulant has conventionally been said to be delicious,
Tofu coagulated with calcium sulfate is said to be inferior in taste. In addition, glucono-delta lactone is nutritionally free of calcium, and when used in a large amount, tofu has a sour taste and becomes unpleasant.

[0009] It is common knowledge in the industry that, if silken tofu is produced using magnesium chloride in this way, it becomes the most delicious tofu. However, if fast-acting magnesium chloride is used as the coagulant as described above, soymilk is obtained. Since the soybean milk is thick, the reaction is too early to coagulate soymilk well, and the coagulation is uneven. Therefore, it has not been conventionally used to produce silken tofu using magnesium chloride. Further, even if any of the above coagulants is used to produce silken tofu, the produced silken tofu is very soft and easily crumbles, which is very inconvenient to cook.

The present invention has been made to solve the above-mentioned problems of the conventional method for producing silken tofu, and uses bitter juice as a coagulant in response to the recent gourmet tendency.
It is an object of the present invention to provide a method for producing silky tofu that is delicious and has a high nutritional value, which is less likely to collapse than conventional silky tofu and is easily marketed.

[0011]

Means for Solving the Problems The inventor has conducted earnest studies on how to successfully coagulate soymilk by using bitter soup that reacts rapidly with soymilk. As a result, coagulation starts immediately when bitter soup is added to soy milk, so the idea is to introduce a method to lower the temperature of soy milk once to delay the coagulation reaction, mix calcium chloride, and then heat the soy milk again to coagulate it. At the same time, in order to make the finished silken tofu less likely to collapse, it was found that it is extremely effective to dehydrate and press after the soymilk has solidified, and the present invention has been completed.

The method for producing silken tofu of the present invention comprises the steps of cooling the soymilk to 30 ° C. or lower, mixing magnesium chloride or a soymilk coagulant containing magnesium chloride as a main component with the cooled soymilk, and Injecting soymilk into a soymilk coagulation box and heating to coagulate it, covering the soymilk coagulation box with a cloth, and covering the soymilk coagulation box with the cloth covered with a mold box. The step of fitting the soymilk coagulation box and the mold box in a state where the soymilk coagulation box and the mold box are fitted together and inverted upside down in water, and the soymilk leaving the tofu and the cloth coagulated from the inverted mold box. The gist of the invention is that it includes a step of removing the coagulation box and a step of covering the tofu left in the mold box with a cloth and pressing.

In the present invention, the soy milk coagulation box means
It is a box for coagulating soy milk that does not have a hole for dehydration, and the mold box is a box for a dehydration press having a hole for dehydration. Further, for the convenience of taking out the solidified tofu, it is preferable to use a soymilk solidification box provided with a valve on the bottom surface which is attached and detached by reversing the box.

Although a box with holes for dehydration press may be used as the mold box, a frame body having no holes, and a bottom plate and a pressing lid having holes for fitting with the frame body are covered with cloth. You may use it in combination with the wrapped one. In this case, the texture is not attached to the side surface, but only to the top and bottom surfaces of the silken tofu.

The coagulant is not necessarily magnesium chloride 10
It does not need to be 0%, and may be one containing magnesium chloride as a main component and another coagulant. As a method for heating the soy milk mixed with the coagulant, an appropriate method such as steam or electric heating may be used, and it is sufficient to heat the soy milk at about 80 ° C. for more than ten minutes.

[0016]

The action of cooling soymilk to 30 ° C. or lower suppresses the rapid-acting magnesium chloride coagulation reaction. Through the step of mixing magnesium chloride or a soymilk coagulant containing magnesium chloride as a main component with the cooled soymilk, magnesium chloride is sufficiently mixed with soymilk without the progress of the coagulation reaction.

By the step of pouring the soymilk into a soymilk coagulation box and heating to coagulate it, the coagulation reaction of soymilk with magnesium chloride proceeds, soymilk coagulates uniformly in the soymilk coagulation box, and it is smooth and firm. Nakinoshido tofu is completed.

Next, the upper and side surfaces of the silken tofu can be covered with a cloth by the step of covering the soymilk coagulation box with a cloth. By the step of covering and fitting the mold box on the soy milk coagulation box with the cloth covered, the silken tofu contained in the coagulation box and the covered cloth are inserted into the mold box to be transferred.

Due to the buoyancy received in water, the silken tofu in the soymilk coagulation box does not deviate to one side due to the buoyancy received in the water by the step of turning the soymilk coagulation box and the mold box upside down in the state of being inverted in water. Moreover, it can be inverted without undergoing any deformation.

By removing the soy milk coagulation box leaving the coagulated tofu and cloth from the inverted mold box, the silken tofu can be transferred from the soy milk coagulation box into the cloth-lined mold box. Then, in the process of covering the tofu left in the mold box with a cloth and pressing, the silken tofu is dehydrated and becomes hard tofu which is not easily broken. Subsequently, the step of cutting the tofu so that the cut surface faces up completes the silken tofu.

[0021]

EXAMPLE A preferred example of the present invention will be described. Prepare soy milk (12% by Brix sugar content meter) for silken tofu, measure and inject a predetermined amount into a soy milk stirring tub, and measure 2 soy milks.
Cooled to 5 ° C. Next, a predetermined amount of bitter juice was weighed, dissolved in water, quickly mixed with cooled soymilk, and stirred.

Then, the soy milk in the soy milk stirring tub mixed with the coagulant was poured into a soy milk coagulation box having a depth of 6 cm, a length of 65 cm and a width of 45 cm. The soy milk coagulation box filled with soy milk,
Immediately after it was inserted into a steam type heating device and heated at 80 ° C. for 15 minutes, the soy milk was coagulated evenly and uniformly.

Next, by covering the soymilk coagulation box with a cloth, the top and side surfaces of the silken tofu were covered with the cloth. By covering the soymilk coagulation box with the cloth covered and further fitting the mold box, the silken tofu contained in the coagulation box and the covered cloth are inserted into the mold box to be transferred, soymilk coagulation A box and a mold box were fitted together.

When the soy milk coagulation box and the mold box are fitted together and inverted in water and turned upside down, the buoyancy received in the water causes the silken tofu in the soy milk coagulation box to stay on one side and It was possible to reverse without any deformation.

By removing the soymilk coagulation box leaving the coagulated tofu and cloth from the inverted mold box, it was possible to transfer the silken tofu from the soymilk coagulation box into the cloth-lined mold box. Next, the tofu left in the mold box was covered with a cloth and pressed, whereby the silken tofu was dehydrated into a hard tofu that was not easily broken. Subsequently, the silken tofu was taken out of the mold box and cut to face the cut surface to complete the silken tofu.

The finished silken tofu is evenly coagulated, and unlike conventional silken tofu, it does not easily collapse even if handled by hand, and it has been found to be sufficiently durable silken tofu. According to the method of the present invention, bitter juice is used as a coagulant, without the need to cool or heat soymilk, and it is harder and less likely to collapse than conventional silken tofu,
It was confirmed that delicious and nutritious silken tofu can be produced.

[0027]

As described above in detail, the method for producing silken tofu of the present invention comprises cooling the soybean milk once to suppress the coagulation reaction of the soybean milk, and then mixing a coagulant containing magnesium chloride as a main component such as bitter juice. After that, the soy milk is heated to cause the coagulation reaction to proceed, and the coagulation reaction starts after the soy milk and the coagulant are sufficiently mixed, so that a smooth and uniform silken tofu is completed. Furthermore, cover the soymilk coagulation box with a cloth and a mold box,
Since it is inverted in water and turned upside down, the silken tofu is transferred to a cloth-lined mold box and dehydrated and pressed, so it is harder and harder to collapse than conventional silken tofu, and it is possible to produce delicious and nutritious silken tofu. .

Claims (1)

[Claims] 1. A step of cooling the soy milk to 30 ° C. or lower, a step of mixing the cooled soy milk with magnesium chloride or a soy milk coagulant containing magnesium chloride as a main component, and the soy milk in a soy milk coagulating box. A step of coagulating soy milk by injecting and heating, a step of covering the soy milk coagulation box with a cloth, and a step of covering the soy milk coagulation box with the cloth and fitting the mold box , A step of flipping the soy milk coagulation box and the mold box in water in a state of being fitted together, and a step of extracting the soy milk coagulation box leaving the coagulated tofu and the cloth from the reversed mold box. And a step of covering the tofu left in the mold box with a cloth and pressing the tofu, the method of producing silken tofu.