JPH11155512A - Production of noodle-like soybean curd - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a noodle-like bean curd having good texture and good heat resistance. SOLUTION: This method for producing a noodle like bean curd comprises heating a mixture containing a bean milk and/or a ground bean curd and a heat-resistant agar, cooling the heated mixture and subsequently processing the obtained gel-like product into noodle-like products. Since having good texture and good heat resistance, the obtained noodle-like bean curd can thermally be sterilized and widely utilized as a raw material for foods.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for producing noodle-like tofu (Takigawa tofu). More specifically, the present invention provides a method for efficiently producing noodle-like tofu having heat resistance and capable of being heat-sterilized, that is, durable.

[0002]

2. Description of the Related Art Takigawa tofu is a noodle-like tofu made mainly of tofu or soymilk, and has been eaten mainly in summer due to its cool texture and good throat passing. Since the conventional method for producing Takigawa tofu has a problem that the process is complicated and the mass productivity is poor, the present applicant has proposed a method for producing Takigawa tofu using carrageenan (and locust bean gum) as a gelling agent. (JP-A-3-216023). The Takigawa tofu obtained by this method had good texture and throat passing, and the production process was simple, and the productivity was significantly improved. However, the above-mentioned Takigawa tofu has a drawback that it dissolves when heated, and thus cannot be used for high-temperature dishes and applications, such as miso soup and hot pot. In addition, since heat sterilization cannot be performed, there is a problem that the expiration date of the product is limited to about one week.

[0003]

In view of the above problems, the present inventors have studied the use of gellan gum, a gelling agent having heat resistance, in order to obtain noodle-like tofu having heat resistance. Gellan gum (kelco gum) has been known as a heat-resistant gelling agent, and has been used in dessert foods and the like. However, the noodle-like tofu produced by adding only gellan gum to soy milk or tofu grind has a drastically different texture from Takigawa tofu, which has been known so far, becomes a hard noodle as a bosoboso, and the features of Takigawa tofu The refreshing and throat sensation was not enjoyable at all. As described above, the noodle-like tofu using gellan gum has heat resistance but a completely different texture, and can no longer be called Takigawa tofu. The present inventors have further studied to solve such problems, and by using heat-resistant agar as a gelling agent, the heat resistance is excellent, and the refreshing feeling and the throat feeling are excellent. It was found that noodle-like tofu was obtained. The present invention has been made based on such findings, and an object of the present invention is to provide a method for producing noodle-like tofu, which has a good texture and heat resistance, and is capable of heat sterilization and heat cooking. And

[0004]

The gist of the present invention made in order to solve the above-mentioned problems is to heat a mixture containing soymilk and / or ground tofu and heat-resistant agar and then cool the mixture. A method for producing a noodle-like tofu, comprising converting a gel-like material into a noodle-like shape; using the heat-resistant agar and at least one selected from gellan gum, native gellan gum, locust bean gum and xanthan gum as described above. Production method of tofu-shaped tofu;

[0005]

DETAILED DESCRIPTION OF THE INVENTION As described above, the method of the present invention comprises heating a mixture containing soymilk and / or ground tofu and heat-resistant agar, cooling the mixture, and converting the resulting gel to noodles. In the shape. As the above-mentioned soy milk, soy milk prepared according to a conventional method can be used. For example, a soybean (a whole soybean, a half cut soybean, a pressed defatted soybean, and the like) soaked in water for about one night can be used in a small amount. It can be obtained by grinding while adding water, adding water, steaming, and separating okara. The soymilk is not limited to the above soymilk, and may be hot-water-extracted soymilk, or a dispersion obtained by dispersing full-fat soybean powder, dehulled soybean powder, isolated soybean protein and the like in water. Can also be used.

[0006] The ground tofu means ground tofu prepared by a conventional method. As the tofu, any of tofu prepared by a conventional method can be used, and examples thereof include silken tofu, cotton tofu, and tofu prepared from defatted soybean, and particularly, silky tofu is used because of its good texture. Is preferred. The means for grinding the tofu is not particularly limited, and for example, a grinding machine such as a mixer, a homogenizer, and a roll press can be used. The tofu ground material thus obtained may be degassed by means such as degassing under reduced pressure, and then used in the subsequent step. In the present invention, the above-mentioned soybean milk and the tofu ground product may be used in combination.

In the present invention, heat-resistant agar is used as a gelling agent. In the present invention, the heat-resistant agar is
1% (w / w, hereinafter, unless otherwise specified,% is w / w
%), Which means that the gel-like material obtained by heating and cooling the aqueous solution of agar can maintain its shape even when heated at 80 ° C. for 10 minutes. Examples of such heat-resistant agar include, for example, high viscoelastic agar (trade name “ultrahigh viscoelastic agar”).
Yamato ", manufactured by Ina Food Industry Co., Ltd .; trade name" High-viscosity powder agar type A and B and high-viscosity stick-shaped agar 170 ";
(Aga Foods Co., Ltd.), etc., but are not limited to these products as long as they have the above characteristics.

The above-mentioned heat-resistant agar may be used in combination with various gelling agents used as food gelling agents. Examples of such gelling agents include gelling proteins (eg, gelatin, casein, etc.), thickening polysaccharides (eg, gellan gum, native gellan gum, agar,
Carrageenan, xanthan gum, locust bean gum, guar gum, alginic acid, curdlan, tamarind gum, pectin, tara gum, syllium seed gum,
Konjac etc.) and the like, and it is particularly preferable to use at least one selected from gellan gum, native gellan gum, locust bean gum and xanthan gum. By using heat-resistant agar in combination with another gelling agent, noodle-like tofu having heat resistance and significantly improved texture can be obtained. When heat-resistant agar and another gelling agent are used in combination, the ratio of heat-resistant agar to the total amount of heat-resistant agar and other gelling agents is preferably 25% or more. When the ratio of the heat-resistant agar is less than 25%, the heat resistance of the obtained noodle-like tofu may be poor depending on the type of the other gelling agent.

In the present invention, a raw material mixture is prepared using the above-mentioned ground soymilk and / or tofu, heat-resistant agar (and other gelling agents if necessary) and water. The method for preparing the mixture is not particularly limited and can be performed by an appropriate method. For example, the soymilk and / or tofu ground material is heated to an appropriate temperature (about 35 to 45 ° C.), and a predetermined amount of a gelling component (that is, heat-resistant agar and other gelling agents) is added thereto while stirring. A method of adding a dispersion obtained by dispersing in a suitable amount of water, and further adding water or hot water as needed to adjust the concentration; dispersing a predetermined amount of the gelling component in water, heating, and then adding a predetermined amount of soy milk and It can be prepared by a method of adding a ground tofu product and / or adding water or hot water, if necessary, to adjust the concentration.

The content of soy components in the raw material mixture (that is, the content of solids derived from soy) is about 1 to 20%, preferably 2 to 20%.
It is adjusted so as to be about 15%, more preferably about 3% to 10%, and this ratio can be appropriately changed depending on the desired texture, protein content and the like. The amount of heat-resistant agar to be added can be appropriately adjusted depending on the type of heat-resistant agar to be used, desired gel characteristics, and the like, but is generally 1 to 100%, preferably 5 to 100% based on the soybean component in the raw material mixture.
It is adjusted to about 70%, more preferably about 10 to 50%. If the amount added to the soybean component is less than 1%, the gelling power is weak, it is difficult to form a noodle, and the heat resistance is also poor. On the other hand, if it exceeds 100%, the noodles are hard and the texture is impaired, which is not preferable. When heat-resistant agar is used in combination with another gelling agent, the heat-resistant agar may be blended so that the amount of heat-resistant agar falls within the above range.

The mixture thus prepared is heated to set the temperature in the range from 75 ° C. to the boiling point. In addition, soy milk and /
Alternatively, the liquid containing the ground tofu may be heated to the above-described temperature, and the gelling component dispersion may be added thereto and stirred, or the addition may be performed in the reverse manner to perform both heating and preparation of the raw material mixture. . The heating time after reaching the temperature can be appropriately selected depending on the temperature, the concentration of the gelling agent, and the like, but heating and stirring may be performed until a uniform dispersion state can be achieved. When a gelling agent that requires divalent metal ions for gelation (eg, gellan gum) is used as a gelling component, a divalent metal salt is added during or after the heating step. I do. As the divalent metal salt, any salt can be used as long as it can be used in foods, and examples thereof include calcium chloride, calcium hydroxide, calcium sulfate, calcium lactate, and magnesium chloride. Two or more kinds may be used in combination. Since the amount of the metal salt to be added depends on the concentration of the divalent metal gelling gelling agent in the raw material mixture, it may be added according to the amount.

In the above heating step, saccharides may be added to the raw material mixture. By adding saccharides, the texture and preservability of the obtained noodle-like tofu can be improved. Examples of the saccharides include starch, oligosaccharides, sugar alcohols, and the like, for example, tapioca starch, corn starch, maltodextrin, polydextrose, xylo-oligosaccharide, trehalose, branched oligosaccharide, galactooligosaccharide, fructooligosaccharide, isomaltoligosaccharide, maltitol. , Malto-oliose and the like. In particular, it is preferable to use a water-soluble saccharide from the viewpoint of improving the texture. The amount of saccharide added is adjusted to about 0.5 to 10%, preferably about 1 to 3%, based on the raw material mixture.

The mixture heated by the above-mentioned method is filled in a suitable container such as a mold box and cooled to gel. The cooling temperature may be any temperature at which the mixture can be gelled,
50 ° C. or less, preferably 20 ° C. or less, more preferably 1 ° C.
What is necessary is just to cool to 0 degreeC or less. The noodle-like tofu of the present invention is obtained by subjecting the gel-like material thus obtained to noodle-like (filament-like) formation by means of noodle-like means such as cutting and tocotening. Since the noodle-like tofu thus obtained has heat resistance, the noodle-like tofu can be filled together with water into a closed container and sterilized by heating (for example, 80 ° C., 30 minutes). The noodle-like tofu obtained by the method of the present invention has good heat resistance and texture, and can be eaten as it is in the same manner as conventional Takigawa tofu, as a pot or miso soup, as a material for various processed foods, etc. Used.

The method of the present invention is not limited to the above description, and can be carried out with appropriate modifications. For example, citric acid, apple, Acid, lactic acid, ascorbic acid may be added, further polylysine, kojic acid, tocopherol,
Matcha powder, yuzu powder, seasonings, food coloring, and the like can also be added.

[0015]

According to the present invention, noodle-like tofu having heat resistance and good texture can be produced. Therefore, the noodle-like tofu obtained by the present invention has the same texture and throat as the conventional Takigawa tofu, and is delicious when eaten as it is, but can be further used for heating and cooking. Therefore, the use can be significantly expanded. Further, the noodle-like tofu obtained by the present invention can be sterilized by heating, the shelf life of the product is improved, and the expiration date can be greatly extended. Furthermore, since the manufacturing method is simple, it has the feature of being excellent in mass productivity.

[0016]

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples. Example 1 To 600 g of soymilk (soy component content: about 12%), 9.6 g of high viscoelastic agar (trade name: Yamato, manufactured by Ina Food Industry Co., Ltd.) dispersed in an appropriate amount of water was added with stirring, and the mixture was added at 80 ° C. Temperature. Then add hot water to make the total amount 800g, 9
After the temperature was raised to 5 ° C, it was poured into a mold box while being hot. This was cooled and gelled, and the resulting gel was cut into noodles to obtain the noodle-like tofu of the present invention. The noodle-like tofu thus obtained was filled in a plastic container together with water, sealed, sterilized by heating at 80 ° C. for 30 minutes, and cooled. Even after heat sterilization, the noodles did not lose their shape, they maintained a noodle shape, and the texture was good. On the other hand, as a comparative example, noodle-like tofu was produced using carrageenan as a gelling agent according to a conventional method. This product was dissolved by heat sterilization, and it was impossible to maintain the noodle shape. Further, the above-mentioned heat-sterilized noodle-like tofu in a container was subjected to a storage test at room temperature. As a result, it was found that it had a storage property of 10 days or more. Conventional products (products that have not been heat-sterilized)
Is usually 3 to 4 days at 10 ° C.

Examples 2 to 6 Noodle-like tofu was produced in the same manner as in Example 1 using the raw materials shown in Table 1 below. Each of the obtained noodle-like tofu had good texture and heat resistance.

[0018]

[Table 1]

Example 7 50 g of highly viscoelastic agar (trade name: high-viscosity powder agar type A, manufactured by Aga Foods Co., Ltd.) was dispersed in 2250 g of water, heated to 80 ° C., and then crushed tofu 75
0 g was added and the mixture was further heated. Next, the mixture was poured into a mold box while being hot, cooled, gelled, and the resulting gel was cut into noodles to obtain the noodle-like tofu of the present invention. The noodle-like tofu thus obtained was filled in a plastic container together with water, sealed, sterilized by heating at 80 ° C. for 30 minutes, and cooled. Even after heat sterilization, the noodles did not lose their shape, they maintained a noodle shape, and the texture was good.

Example 8 A green tea flavored noodle tofu was produced in the same manner as in Example 7, except that 25 g of matcha powder was added to the raw material mixture. The obtained noodle-like tofu had good texture and heat resistance.

Example 9 45 g of highly viscoelastic agar (trade name: high viscosity powder agar type A, manufactured by Aga Foods Co., Ltd.) and 10 g of gellan gum were dispersed in 2250 g of water, and heated to 80 ° C.
750 g of crushed silken tofu was added, and 5 g of calcium lactate was further added and heated. Then pour hot into the mold box,
This was cooled and gelled, and the resulting gel was cut into noodles to obtain the noodle-like tofu of the present invention. The obtained noodle-like tofu had good heat resistance and texture.

Claims (2)

[Claims] 1. A method for producing noodle-like tofu, comprising heating a mixture containing soymilk and / or ground tofu and heat-resistant agar, cooling the mixture, and noodle-forming the obtained gel-like material. . 2. Gellan gum with heat resistant agar,
The method for producing noodle-like tofu according to claim 1, wherein at least one selected from native gellan gum, locust bean gum and xanthan gum is used.