JPH074191B2 - Method for producing fruit-flavored tofu - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing fruit-flavored tofu, which arouse appetite due to richness of flavor, thereby improving eating habits and expanding demand.

[Prior Art] Tofu is widely used as a food containing abundant vegetable proteins, and the demand for it tends to expand particularly due to the recent health food boom. When producing tofu, first, soybeans that have sufficiently absorbed water are ground while further adding water, heated, and then filtered to obtain soymilk.
Next, soy milk is diluted with an appropriate amount of water, and then CaSO ₄ , CaCl ₂ , glucono delta lactone (hereinafter referred to as GDL) or other complex coagulant is added and poured into a mold or bag to coagulate. The thus-obtained tofu has a flavor unique to tofu, and it has been appreciated by consumers for its reasonable evaluation.

Recently, however, the taste has diversified due to the possibility of eating habits, and it has become necessary for consumers to provide tofu with a new taste without being tired of the same flavor of tofu.

[Problems to be Solved by the Invention] The present invention has been made in view of these circumstances, and provides a novel tofu, particularly a fruit-flavored tofu, which has a rich flavor and is appetizing for consumers. Is what you are trying to do.

[Means for Solving Problems] The method of the present invention that has achieved the above-mentioned object is that when a tofu is produced by adding a coagulant to soymilk, a pH as a coagulant is used.
The gist is that an acidic juice having an acidity of 2.3 to 2.9 and an acidity of 3.5 to 6.5 or a mixed solution of the juice and a juice obtained from the skin of the fruit is used.

[Action] The present invention is based on the finding that acidic fruit juice is useful as a coagulant for soymilk and also as a flavor imparting agent that imparts an excellent flavor. Most basically, the fruit juice is used as a coagulant. When added, it gives an excellent flavor and solidifies soymilk. Examples of the fruit to which the fruit juice is given include citrus fruits such as Satsuma mandarin orange, zabon, yuzu, sudachi, kabosu, kumquat, orange, lemon and grapefruit, and plums. Since these fruit juices have a peculiar flavor and moderate acidity, when they are mixed with soymilk, they show an effective coagulation action and form tofu. That is, in the soybean milk coagulation step in the tofu production step, by adding the fruit juice of the above fruit alone or together with other coagulants into soybean milk as a coagulant, it is possible to obtain a tofu with a crunchy texture with the flavor of the added fruit juice. it can.

As the fruit juice for the coagulant, it is necessary to use one having a pH of 2.3 to 2.9 and an acidity of 3.5 to 6.5 in order to surely exhibit the coagulating action.Since such chemical characteristics change depending on the harvest time, it is used. It is desirable to select the optimum harvest time according to the fruit. In addition, since fresh fruits immediately after harvest are squeezed, they exhibit a better flavor, so it is desirable to make a production plan with the harvest time in mind. The addition amount of such fruit juice depends on the soymilk concentration and temperature, but is 10 to 1 soymilk.
It is desired to add 40 ml, more preferably 14 to 35 ml, and the fruit juice may be added as it is, or may be diluted with 10 times or less, especially 100 ml or less of water. It should be noted that the higher the soymilk concentration and the lower the soymilk temperature, the more the amount of fruit juice added.
The higher the pH and the lower the acidity (neutral side), the larger the amount needs to be. If the added amount of the fruit juice is less than 10 ml, the added amount becomes insufficient, so that the leaning (coagulation / coagulation) becomes slow, the finished product is soft and loses its shape, and the commercial value is lowered. On the other hand, if it is added in excess of 40 ml, not only will the leaning proceed excessively and the yield will be reduced, but the product will also become shabby and the commercial value will also decline. As other precautions, in the case of cotton tofu or silken tofu, the soymilk concentration should be the same as before, but in the case of filled tofu, coagulation is relatively fast, so increase the soymilk concentration and lower the soymilk temperature. Is desirable. Also GD in the juice
When another coagulant such as L is used in combination, if too much of the other coagulant is added, the flavor of the fruit is diminished and the hardness and smoothness peculiar to the fruit flavored tofu according to the present invention are impaired. Therefore, it is necessary to keep the amount and ratio of the coagulant used in combination at a certain level or less. In the case of GDL, it is desirable to use 0.3 to 1.5 g per soymilk, and the mixing ratio with fruit juice is 100 parts by weight of fruit juice. On the other hand, about 5 parts by weight is desirable.

By the way, the fruit flavored tofu according to the present invention is obtained by using fruit juice as a coagulant / flavor imparting agent as described above, but the flavor imparting function of the fruit juice itself is not so strong, and as described above, GDL. When a large amount of other coagulants such as the above is used in combination, the coagulant may be thinned or lost, so that enhancement of the flavor imparting function is desired. In view of such a situation, the present inventor has conducted further research to enhance the flavor without killing the characteristics of the fruit-flavored tofu, and when the juice obtained from the fruit skin of the fruit is used in combination with the fruit juice, the fruit flavor is further improved. I knew that I could definitely raise it.

That is, the sap obtained from the fruit skin is (1)
Squeeze the epidermis of the peeled fruit, or immerse it in warm water to extract the components contained in the epidermis, and concentrate it to obtain a juice, (2) cut the fruit with skin in half or cut it. The juice obtained by collecting and filtering the precipitate called "Abyss" that precipitates at the bottom of the tank that collects the juice when it is squeezed in the state of being put in, and the suspended matter that forms in the upper layer of the tank can be mentioned. .

When added to soymilk, abyss, kabos oil (a juice obtained by squeezing the skin of kabosu) or the like can be added without filtering. The juice obtained from such a peel exhibits an coagulating action because it is an acidic liquid like the juice, but
Since the sap yield from individual fruits is not so high, it cannot be said to be sufficient as a practical coagulant. However, the flavor of the fruit is retained stronger than that of the fruit juice, and when this is added to soy milk together with the fruit juice as a part of the coagulant, tofu having a strong citrus flavor can be obtained. That is, the juice obtained from the fruit skin exerts both functions of a coagulant and a flavor-imparting agent, but it has a particularly strong character as a flavor-imparting agent, and depending on the type and quality of the fruit, addition of fruit juice alone may give a sufficient flavor. When difficult, it is possible to obtain good citrus-flavored tofu with a high aroma by adding it together with fruit juice. There is no particular restriction on the amount of the liquid juice obtained from the fruit skin, but it is desirable to add 0.5 to 20 ml per soymilk, and to the fruit juice, adjust to 5 to 70% of the amount of the fruit juice and add. Good.

Example 1 Example 1 Soymilk with a concentration of 12% and a temperature of 65 to 70 ° C. was added with 9,1 per 1 soymilk.
5,18,20,23ml Sudachi and Yuzu mixed juice (pH 2.5, acidity
5.9) was diluted with about 3 times each of water and added to solidify.
Of the 5 kinds of cotton tofu thus obtained, all had good qualities except those with 9 ml added, and particularly those with 20 ml of the above mixed juice showed the best quality.

Example 2 Soymilk having a concentration of 13% and a temperature of 3 ° C. was added with 9,15,1 per 1 soymilk.
About 8,20,23 ml of Sudachi fruit juice (pH 2.5, acidity 5.9) each about 3
When diluted with twice the amount of water and added, and filled in a container and heat-treated, good quality tofu other than the 9 ml-added product was obtained. Among them, the one with 20 ml of fruit juice showed the best quality (including taste and aroma).

Example 3 To 30 liters of soy milk having a concentration of 13% and a temperature of 3 ° C., 600 ml of Sudachi fruit juice (pH 2.5, acidity 6.2) was added and heat-treated after filling to obtain a filled tofu with a distinct Sudachi flavor. .

Example 4 To 30 l of soy milk having a concentration of 13% and a temperature of 3 ° C., 500 ml of yuzu fruit juice,
200 g of abyss (containing the liquid component) obtained when the yuzu was squeezed with a skin was added, and after filling, heat treatment was performed to solidify.
As a result, it was possible to obtain filled tofu with a yuzu flavor and aroma.

Example 5 Tofu was produced in the same manner as in Example 1 except that the juices of Sudachi and Yuzu were replaced with the juices of plum and kabosu (pH 2.3, acidity 3.5 to 5.9).
With 5 to 30 ml added) and 15 to 30 ml added, good quality plum and pumpkin flavored tofu could be obtained.

Example 6 In Example 2, Sudachi juice was used as plum juice (pH 2.5, acidity 5.
When tofu was produced in the same manner as in 2), it was possible to obtain good-quality plum-filled tofu with the addition of 15 ml or more.

Example 7 Juice juice obtained by casting yuzu juice in Example 4 (pH 2.5, acidity
When tofu was produced in the same manner as in 3.7), 900 ml
(However, 15 ml of kabos oil was added.) With the above additions, it was possible to obtain good-quality kabosu-flavored tofu.

[Effect of the Invention] The present invention is configured as described above, and when soy sauce is added to the tofu obtained by the method of the present invention, the taste of soy sauce increases with a mellow sweetness, and the aroma of the fruit juice is combined with a delicious and appetizing taste. It will be intriguing. In particular, when the liquid juice obtained from the peel is used together, the flavor of the fruit becomes clearer, and the difference in flavor from the conventionally provided tofu can be more reliably exhibited. Thus, a new flavor of tofu can be provided to consumers, and it can greatly contribute to the expansion of demand for tofu, which is a health food.

Claims (2)

[Claims] 1. A method for producing a fruit-flavored tofu, which comprises using an acid juice having a pH of 2.3 to 2.9 and an acidity of 3.5 to 6.5 as a coagulating agent when producing a tofu by adding a coagulating agent to soy milk. 2. A method of producing tofu by adding a coagulant to soymilk, wherein an acidic fruit juice having a pH of 2.3 to 2.9 and an acidity of 3.5 to 6.5 and a juice obtained from the skin of the fruit are used as the coagulant. A method for producing fruit-flavored tofu.