JPH08242801A - Production of soybean milk for hand made bean curd - Google Patents

Abstract

PURPOSE: To obtain a soybean milk from which anybody can produce a hand made bean curd high in nutritious values and keeping the flavor and taste of a soybean, since it reacts well with a natural bittern, by adjusting the concentration of the soybean milk at a higher concentration than usual ones. CONSTITUTION: This soybean milk for a hand made bean curd comprises first washing soybeans with preferably natural water having a small cluster and hardness of 34 at pH7.2, and not containing organic substances, soaking, then crushing and adjusting its concentration by adding water (preferably the above natural water) so as to make 14.5% concentration, then heating the above soybean soup to boil in a steam pot, then defoaming primarily, separating the soup into the soybean milk and the lees of bean curd by squeezing the boiled soybean soup, conducting the secondary defoaming in an vacuum pot to obtain the soybean milk having 14-16% concentration, and finally sterilizing e.g. at 125 deg.C for 3-5min after filling the soybean milk in a pack to obtain the object soybean milk. Furthermore, it is preferable to conduct a rough squeezing by a compressing squeezer and then conduct a fine squeezing by a fine dust remover to remove the fine lees of soybean curd in the above soybean soup squeezing process.

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 soymilk for handmade tofu.

[0002]

2. Description of the Related Art Generally, as a method for producing tofu, first, soybeans are washed and dipped, and then crushed and water is added to adjust the concentration to a desired level to produce gyogo. Next, an antifoaming agent is added, and the mixture is heated and boiled. After that, through the drawing process, the density becomes 8
A method of separating to 12% soy milk and okara, and using the soy milk separated here to add a coagulant such as calcium sulfate to ripen it and to obtain tofu through a water exposure step was used.

[0003]

The soybean milk for tofu, which has been generally used in the process of mass-producing tofu, has a concentration of 8 to 12 in the past.
%, And when producing tofu, it was difficult to react with natural bittern alone, so chemical agents such as calcium sulfate were used as a coagulant.

In addition, since a large amount of bubbles are produced when water-absorbed soybeans are ground and boiled soup is boiled, an antifoaming agent is used to eliminate the bubbles during work.

The conventional method of producing tofu using soymilk adjusted to a concentration of 8 to 12% has good mass productivity, is inexpensive, and can produce tofu quickly. However, the low concentration of soymilk results in low nutritional value and soybeans. It had become a tofu with little flavor and flavor. Further, the defoaming agent is mainly composed of silicone resin which can be used for bleaching and defoaming, and is said to have carcinogenicity. Antifoaming agents and coagulants other than bittern are said to have no safety problems, but since they are chemicals, there is no reliable guarantee. Therefore, nowadays, products of natural materials are particularly required from the viewpoint of food safety and nutritional value.

Therefore, in the present invention, the concentration of soymilk is adjusted to 14 to 16%, which is higher than that which is usually used, and only natural bittern sufficiently reacts well with the soymilk and is contained in soymilk. By using a vacuum pot that can remove even fine-grained air bubbles, soy milk can be obtained without adding an antifoaming agent, with high mass productivity, high nutritional value, and tofu, a natural material that retains the flavor and taste of soybeans. It is intended to be manufactured.

[0007]

In order to achieve the above object, in the method for producing handmade tofu soymilk of the present invention,
After washing and soaking soybeans, crushing and adding water to adjust the concentration, heating and ripening in a steamer to perform primary defoaming, and after the squeezing process, secondary defoaming of bubbles to a concentration of 14-16% This is a manufacturing method in which soy milk is obtained, packed into a pack, and sterilized.

Further, it is preferable to use a vacuum pot for removing bubbles after the drawing step.

Further, it is preferable that the drawing step is a two-step drawing including a rough drawing and a subsequent fine drawing.

Furthermore, the water used for washing and soaking the soybeans and adjusting the concentration thereof contains minerals in a well-balanced manner, has a hardness of 45 or less, has a pH of 7.0 to 7.5, is weakly alkaline, and has a small amount of organic matter-free natural clusters. It should be water.

[0011]

[Operation] After soybeans are washed and dipped in natural water, raw soybeans are obtained in the grinding step. Natural water is added to this to adjust the concentration, and after heating and ripening in a steamer, primary defoaming of bubbles is performed and soybean milk and okara are separated by a squeezing process. In the fine dust removing process, fine soybean milk is removed, and air bubbles are removed using a vacuum pot to give a smooth, concentration of 14-16%.
Get soy milk. Soy milk packed in a pack and sterilized is opened by the consumer when needed and the natural bittern is added to it.
It can be tofu.

[0012]

[Examples] First, soybeans are washed with natural water and immersed. Since the soaking time and the temperature of the soaking water differ depending on the drying condition of soybeans and the temperature, the time and the water temperature are adjusted so that the same water absorption state is achieved. In addition, the natural water used here contains a good balance of minerals suitable for making tofu, and has a hardness of 4
Water of 5 or less, preferably hardness 34, pH 7.0 to 7.5, preferably pH 7.2, which is a weak alkali and has a small cluster containing no organic matter is used.
Since it is constant, stable quality can be maintained, and it also has the effect of increasing the solubility of protein in soybeans. In addition, by using water with small clusters containing no organic matter, safe and flavorful tofu can be prepared.

Soybeans that have sufficiently absorbed water by immersion are ground with natural water, and the concentration is adjusted by adding water to give a certain concentration of raw soybean paste. Then, the soybean milk is adjusted to a concentration of 14 to 16%, preferably 14.5% to obtain soybean milk which reacts best with natural bittern, and this is boiled. When boiling, the heat is adjusted to a low heat first, then to high heat, and then to steam while cooking, so that the soybean milk taste can be improved by removing the blue odor of soybeans. it can. For example, by connecting 5 tubular steaming pots, the first one is used for melting heat, the other two are sequentially heated for high heat, and the temperature is adjusted for cooking. Boiled efficiently and boiled gou is obtained. Then, lightly defoam with an automatic device.

In the next squeezing step, first, with a pressure squeezing device,
Squeeze the boiled soybeans and separate into soy milk and okara. Soy milk with a high concentration is not efficient because the mesh is immediately clogged with a mesh squeeze, but since the pressure squeezer does not strain with a mesh, it can be used for a boiled soybean with a high concentration. The soy milk squeezed with the pressure squeezing device is put in a fine dust remover. The fine dust remover is one in which the soybean milk is put into a fine-meshed cylindrical net and is rotated, and the soybean milk is strained. The fine soybean curd which cannot be removed by the pressure squeezer is removed.

Concentration 14-1 of soybeans mashed and cooked
A large amount of foam is generated in 6% soy milk. If this foam remains, it will not react well with bittern and will take a long time to solidify, making it impossible to make fine tofu. Usually, defoamers are used or the foam is removed manually. However, in the case of soy milk having a high concentration, it is difficult to manually remove even fine air bubbles contained in the soy milk. Therefore, by using a vacuum pot, even fine soybean milk can be efficiently removed of fine-grained air bubbles contained in soybean milk, and soybean milk with few air bubbles can be obtained. The concentration of soymilk at the final stage is the best to react with natural bittern 14-1
6%, and 14.5% is desirable.

Then, this soy milk is packed in a package and, in the case of a retort, sterilized at 125 ° C. for 3 to 5 minutes, or by instantaneous sterilization at 140 ° to 125 ° for 5 to 40 seconds. Then, aseptically package the soybean milk for hand-made tofu that reacts well with natural bittern.

[0017]

Since the present invention is configured as described above, it has the following effects.

After soaking and soaking the soybeans, crushing and adding water to adjust the concentration, heating and ripening in a steamer to perform primary defoaming, and after the squeezing step, secondary defoaming is performed to a concentration of 14 to 16 % Soy milk was obtained, packed into a pack and sterilized. This soy milk reacts well with natural bittern, so anyone can easily obtain homemade tofu.

When a vacuum pot is used for the secondary defoaming of the bubbles in the soymilk after the squeezing step, it is possible to sufficiently remove even the fine-grained bubbles that are difficult to remove in the case of soymilk with a high concentration. Thus, soy milk can be obtained with good mass productivity without adding an antifoaming agent.

The drawing process is divided into a rough drawing and a fine drawing thereafter.
When making a stepped squeeze, the coarse squeeze is used to squeeze with pressure, so it is possible to handle soy milk of any thickness, and the next step to remove fine dust is to filter it with a fine mesh to remove fine okara. By the two-step squeezing process, soy milk having a high concentration can be obtained and fine soy milk can be obtained. When soybeans are used for washing soaking and concentration adjustment, when water containing minerals in a well-balanced manner with hardness of 45 or less, weak alkaline of pH 7.0 to 7.5, and small clusters containing no organic matter is used, You can increase the elution rate of tofu and make safe and flavorful tofu.

Claims (4)

[Claims] 1. Soybeans are washed and soaked, then crushed and water is added to adjust the concentration, and the mixture is heated and boiled in a steamer to perform primary defoaming, and after the squeezing step, secondary defoaming is performed to a concentration of 14 A method for producing handmade soybean milk for tofu, in which ~ 16% of soybean milk is obtained, which is packed and sterilized. 2. The secondary defoaming of bubbles after the drawing step,
The method for producing handmade soymilk for tofu according to claim 1, wherein a vacuum pot is used. 3. The method for producing handmade soybean milk for tofu according to claim 1, wherein the drawing step is a two-step drawing including rough drawing and subsequent fine drawing. 4. The water used for washing and soaking the soybeans and adjusting the concentration thereof contains minerals in a well-balanced manner and has a hardness of 45.
The method for producing handmade soybean milk for tofu according to claim 1, 2 or 3, which is natural water having a small cluster of pH 7.0 to 7.5 and containing no weakly alkaline organic matter.