JPH0531919Y2 - - Google Patents

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a tofu manufacturing stirring rod used when manufacturing tofu at home or the like.

[Prior Art] Conventionally, as a product for manufacturing tofu at home, a product consisting of a pouch filled with soy milk powder and a pouch filled with a coagulant has been commercially available. There are the following methods for producing tofu using this product.

First, a predetermined amount of water and a small bag of soymilk powder are placed in a pot or the like, and the mixture is heated and stirred for a predetermined period of time to dissolve the soymilk powder in water to produce soymilk. Next, the heating is stopped, and while the soymilk is not cooling down, a coagulant is added to the soymilk and mixed and stirred to dissolve the coagulant in the soymilk. Next, soy milk is placed in a container (mold) and left to stand for a certain period of time to obtain tofu.

[Problems to be Solved by the Invention] However, when producing tofu at home using the above-mentioned product, there have been unexpectedly many failures. As a result of intensive research into the causes of failure, the inventors of the present invention have learned that most failures in tofu production fall under one of the following three cases.

Cases in which a predetermined amount of coagulant cannot be dissolved in soy milk due to spillage of coagulant when opening a sachet containing coagulant or pouring coagulant.

A case of failure because stirring was stopped even though the coagulant was not completely dissolved, and the predetermined amount of coagulant could not be uniformly dissolved in soy milk.

Cases where the coagulant is completely dissolved and the soymilk is about to coagulate, but the process fails because stirring continues and the structure of the tofu that is about to form is broken.

[Means for solving the problem] As a result of further research on the above-mentioned cases, the present inventors found that both of the above cases are caused by the difficulty in confirming whether or not the coagulant has completely dissolved in soymilk. I learned what to do.

Therefore, the inventors of the present invention conducted intensive research and development with the aim of creating a means to easily confirm whether or not the coagulant has completely dissolved without spilling the coagulant. The present invention was completed based on the knowledge that the above object could be achieved by storing the coagulant in a storage portion formed at the tip of the stirring rod body.

The gist of the present invention, which was completed based on the above-mentioned knowledge, is to form a storage section for storing a coagulant at the tip of the stirring rod body, and provide a plurality of holes on the side surface of the storage section. This is a stirring rod for manufacturing tofu, which contains a coagulant that has been agglomerated into a storage part.

Hereinafter, embodiments of the present invention will be described in detail with reference to FIGS. 1, 2, and 3.

1 and 3 are perspective views of an embodiment of the present invention, and FIG. 2 is a sectional view of FIG. 1.

In the figure, reference numeral 1 denotes a stirring rod for manufacturing tofu according to the present invention, and the stirring rod 1 for manufacturing tofu is constructed by providing an agglomerated coagulant 2 at the tip of a stirring rod main body 3.

First, the agglomerated coagulant 2 will be explained. The coagulant is not particularly limited as long as it is a coagulant for tofu production, and examples include calcium salts such as calcium sulfate and calcium chloride, magnesium salts such as magnesium chloride, glucono delta lactone, etc. A species or two or more species are appropriately selected and used. Glucono delta-lactone is preferred in terms of solubility and reaction rate with soy milk.

The amount of coagulant varies depending on the type of coagulant, the amount of soymilk, etc., but for example, if glucono delta lactone is used as the coagulant, 380g of soymilk (about 1 block of tofu) is used.
1.6-7.3g preferably 1.8-2.5g
It is.

Further, as the coagulant, any type of coagulant such as powder, granule, or block may be used.
It is important to use a lumpy coagulant because it can effectively prevent the coagulant from falling out of the storage section 4 and also dissolve the coagulant more uniformly into the soymilk. The method for agglomerating the coagulant may be, for example, a method using compression molding or a method using a binder, but is not particularly limited.
A method using a binder is preferred from the viewpoint of solubility.

The binders mentioned above include animal and vegetable oils and fats such as beef tallow, lard, palm kernel oil, and coconut oil, gums such as guar gum and gum arabic, gelling agents such as agar, gelatin, and carrageenan, and starch powder. ,
Powdered sugar, caster sugar, etc. can be used. Among these, it is preferable because it has little effect on the flavor and physical properties of tofu from which animal and vegetable oils and fats are obtained and has good solubility.

The above-mentioned animal and vegetable oils and fats are not particularly limited, but those having a melting point of 30 to 50°C, and more preferably 43 to 50°C can be suitably used. If the temperature exceeds the above range, the solubility of the bulk coagulant tends to decrease.
On the other hand, if the temperature is below the above-mentioned range, the shape retention of the lumpy coagulant during transportation, storage, etc. tends to decrease.

The amount of animal and vegetable oils and fats used is not particularly limited, but as an example, when glucono delta lactone is used as a coagulant, glucono delta lactone
Preferably 5.0 to 34.0 parts by weight per 100 parts by weight
It is appropriate to use 11.0 to 22.0 parts by weight of animal and vegetable oils and fats.

Next, the stirring rod main body 3 will be explained. The stirring rod main body 3 needs to be made of a heat-resistant material. For example, synthetic resins such as polypropylene, polyethylene, polycarbonate, and polyethylene terephthalate can be suitably used, and glass, metal, wood, paper, etc. can also be used.

A storage section 4 for storing the coagulant 2 is provided at the tip of the stirring rod main body 3.

A plurality of holes 6 are uniformly or substantially uniformly formed in the side surface 5 of the storage section 4 . As a result, when the stirring rod 1 for tofu production is stirred with the storage section 4 placed inside the soymilk, the soymilk enters through the hole 6 formed in the side surface 5 of the storage section 4 and is stored inside the storage section 4. The coagulant 2 is gradually dissolved. The shape of the hole is not particularly limited, and may be a polygon such as a rectangle or square, or may be an ellipse or circle. Also, the hole width is 1.0~4.0mm
Preferably, 1.5 to 2.5 mm is suitable from the viewpoint of solubility. In addition, the porosity ratio is 9 to 47%, more preferably 18 to 40%, relative to the total area of the side surface 5 (inner surface) of the storage section 4.
is appropriate. Note that the end portion 7 of the storage portion 4 may be in a completely closed state or in an open state, but the latter is preferable from the viewpoint of solubility of the coagulant. In this case, it is preferable to provide a stopper 8 to prevent the coagulant 2 from falling off in lumps during stirring. The shape of the stopper 8 is not particularly limited, and may be, for example, a hole formed therein as shown in FIG. 3, or a cross shape.

The coagulant 2 is stored in the storage section 4 of the stirring rod main body 3.

The above is the configuration of the present invention, but the stirring rod for tofu production of the present invention can be made into a product alone, or it can be made into a product by combining it with soy milk, soy milk powder, a heat-resistant container, etc. . The soybean milk powder is not particularly limited, and it is possible to use soybean milk obtained by a conventional method and pulverized by means such as spray drying.

Further, the heat-resistant container is preferably one that can withstand temperatures of 100°C or higher. Examples of the material for the heat-resistant container include synthetic resins such as polypropylene, polymethylpentene, polyethylene, and polyethylene terephthalate, and laminated materials of the synthetic resin and paper; metals, glass, etc. may also be used. You can also do that. When designing a product so that soy milk is placed in a heat-resistant container and heated in a microwave oven, the heat-resistant container must be covered with a lid to prevent a Yuba-like film from forming on the surface of the soy milk during heating. It is preferable to attach it.

In addition, when making a product by combining a stirring rod for tofu manufacturing with soy milk, soy milk powder, a heat-resistant container, etc., the depth of the soymilk in the heat-resistant container can be predicted, so the storage area of the stirring rod for tofu manufacturing can be predicted. It is preferable that the depth be approximately the same as the depth of the soymilk, and that the amount of coagulant in each part of the storage section be equal. This allows the coagulant to be more uniformly dissolved in the soymilk.

[Effects of the invention] Since the present invention is configured as described above, it produces the following effects.

The stirring rod for tofu production according to claim (1) adopts a configuration in which a coagulant is provided at the tip of the stirring rod body, so that the tofu production stirring rod is equipped with a coagulant when dissolving the coagulant in soymilk. All you have to do is put the tip of the stirring rod into the soymilk and stir it, and there is no need to open a pouch or pour a coagulant as in the conventional method. As a result, a predetermined amount of coagulant can be reliably dissolved in soymilk without the amount of coagulant being messed up due to spillage when opening the pouch or pouring coagulant. Furthermore, it is possible to easily determine whether the coagulant has completely dissolved by removing the tip of the stirring rod from the soymilk during stirring. As a result, stirring is not stopped even though the coagulant is not completely dissolved, and stirring is continued even though the coagulant is completely dissolved, and the forming tofu structure is not broken. As a result, tofu can be reliably produced at home or the like without making any mistakes.

Further, in the stirring rod for producing tofu according to claim (1), since the coagulant is provided in the storage portion, it is possible to effectively prevent the coagulant from falling off due to external impact.

Further, in the stirring rod for tofu production according to claim (1), since the agglomerated coagulant is used, it is possible to effectively prevent the coagulant from falling off from the storage part, and
The coagulant can be more uniformly dissolved in the soy milk.

Furthermore, in the stirring rod for producing tofu according to claim (2), since the coagulant is agglomerated by the binder, the solubility of the agglomerated coagulant is good.

In addition, since the stirring rod for tofu production according to claim (3) uses oil and fat as a binder, it has little effect on the physical properties and flavor of the tofu obtained, and is almost equivalent to tofu obtained by conventional methods. You can get quality tofu.

[Brief explanation of the drawing]

1 and 3 are perspective views of an embodiment of the present invention, and FIG. 2 is a sectional view of FIG. 1.

Claims (1)

[Claims for Utility Model Registration] (1) A storage section for storing a coagulant is formed at the tip of the stirring rod body, and a plurality of holes are provided on the side surface of the storage section, and a lump is formed in the storage section. A stirring rod for tofu production that contains a coagulant. (2) The stirring rod for producing tofu according to claim (1), wherein the coagulant is agglomerated by a binder. (3) The stirring rod for producing tofu according to claim (2), wherein the binder is an oil or fat.