JPH0848B2 - tofu - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD OF THE INVENTION The present invention relates to tofu, and more particularly to tofu which is excellent in texture and taste and has excellent storability.

[0002]

BACKGROUND OF THE INVENTION Tofu contains water and has poor preservability unless a preservative is added, and the number of bacteria increases more than the standard after 3 to 4 days from the production, or E. coli and staphylococcus aureus. Get infected.

On the other hand, when a synthetic preservative is added to tofu, the synthetic preservative changes the texture and taste, which may impair the original texture and taste of food. In addition, tofu added with a synthetic preservative tends to avoid consumers from purchasing.

[0004] Therefore, in the past, in tofu, attempts have been made to improve the storability by using a bittern bound with pullulan, but the problem is that the texture and taste are altered within a short period of time after production. There was a point.

[0005]

SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned problems of the prior art, and is superior in texture and taste to conventional tofu, and is excellent in storability, and also for a long period of time. It is an object of the present invention to provide tofu to which no synthetic preservative is added so that the texture and taste hardly change even after storage.

[0006]

SUMMARY OF THE INVENTION The tofu according to the present invention is characterized by comprising ripe fruit skin and core of wild rose, mallow, hot water extract components of apple pieces and sweet orange peel, bittern and pullulan. .

[0007]

DETAILED DESCRIPTION OF THE INVENTION The tofu according to the present invention will be specifically described below. The tofu of the present invention contains ripe fruit skins and cores of wild roses, mallow, apple pieces and sweet orange peel component of hot water, bittern and pullulan.

The hot water extract component is obtained by pouring hot water onto the ripe fruit skin and core of the rose, mallow, apple pieces and sweet orange peel. In the present invention, the tofu contains the above-mentioned hot water extract components, bittern and pullulan, which are effective in improving the preservability of the tofu without impairing the texture and taste of the tofu. Therefore, each component ratio in the hot water extract component, and the hot water extract component,
The content of bittern and pullulan with respect to tofu varies depending on the type of tofu, water content, etc. and is not particularly limited.

[0009]

The tofu of the present invention is surprisingly tasted by the hot water extract components of the ripe fruit skin and core of the wild rose, mallow, apple pieces and sweet orange peel contained in the tofu. Does not change, but rather improves,
Since it contains both of these hot water extract components, bittern and pullulan, it has excellent storability.

Further, the tofu of the present invention is superior in water retention as compared to the tofu containing only pullulan, and thus has an advantage that the excellent texture and taste during production are maintained for a long period of time.

[0011]

EXAMPLES The present invention will be described below based on more specific examples, but the present invention is not limited to these examples.

[0012]

Example 1, Comparative Example Manufacture of tofu Fruit / herb tea raw material (trade name; MARICO), which is a mixture of dried ripe fruit and skin of wild rose, mallow, apple pieces and orange peel
NO. 1) Pour boiling water of 380g into 30g, 15-20
Leave it for a minute and the ripe fruit skin and core of the wild rose, mallow,
A stock solution (340 cc) containing hot water extract components of apple pieces and sweet orange peel was obtained.

80 cc of the above stock solution and a mixture of 70 g of bittern containing kodashi and 10 g of pullulan were mixed in a mold box and stirred. Then, 12 liters of soybean milk were drastically charged into this mold box and left for 20 to 30 minutes, and an example containing hot-water extract components of ripe fruit skin and core of wild rose, mallow, apple pieces and sweet orange peel 1 tofu was produced.

Storage test The obtained tofu was stored at a storage temperature of 5 ° C., and the number of bacteria up to 4 days of storage and infection with Escherichia coli and Staphylococcus aureus were examined. This test was conducted by the Okayama Prefectural Medical Association for Preventive Medicine.

As a result, the number of bacteria after storage for 4 days was 300.
The number of cells / g or less (measured value 1.0 × 10) was negative for Escherichia coli and Staphylococcus aureus even after storage for 4 days. Tasting evaluation Tofu of Example 1 and tofu of the following Comparative Example; Comparative Example 1 With Example 1 except that the ripe fruit skin and core of wild rose, mallow, apple pieces and sweet orange peel peel hot water extract components were not included. Similar tofu, Comparative Example 2 Tofu obtained by adding only pullulan to general silken tofu, Comparative Example 3 Tofu similar to Comparative Example 2 except that soy milk was obtained from peeled soybeans, Comparative Example 4 Gluco Delta was used instead of pullulan The same tofu as in Comparative Example 3 except that the lactone was added, Comparative Example 5 Domestic soybeans, silken tofu produced using natural bittern and calcium sulfate, respectively, had a texture when eaten as they were,
The taste was sensory evaluated by four panelists. This test was conducted by Hayashibara Biochemical Laboratory Co., Ltd. The results are shown in Table 1.

[0016] Next, seven panelists organolically evaluated the texture of the above six types of tofu when it was made into hot tofu, the familiarity with soup stock, soy sauce, ponzu vinegar and the like. The results are shown in Table 2.

[0017]

[Table 1]

[0018]

[Table 2]

Water Retention Evaluation Tofu of Example 1 and Comparative Examples 1 to 5 was cut into 2.5 × 2.5 × 2.0 cm ³ immediately after being lifted from water, weighed, and put in a jelly cup. After wrapping and storing in a refrigerator, the tofu was weighed except for the water that had separated after 24 hours and 48 hours, the water separation rate was determined according to the following formula (1), and the water retention rate of the tofu was evaluated from this water separation rate. This test was conducted by Hayashibara Biochemical Laboratory Co., Ltd. The results are shown in Table 3.

{(A-b) ÷ a} × 100 = water separation rate (%) a: tofu weight before storage (g) b; tofu weight after storage (g)

[0021]

[Table 3]

Claims (1)

[Claims] 1. A tofu characterized by comprising ripe fruit skin and core of wild roses, mallow, apple pieces and a component of sweet orange peel in hot water, bittern and pullulan.