JPS59166050A - Method of making "tofu" - Google Patents

Abstract

PURPOSE:Soybeans are ground to peel their skins, dipped in water, then ground to make TOFU (soybean curd), thus giving tasteful and good-color TOFU free from microorganisms and harshness. CONSTITUTION:Dried or undried soybeans are ground so that their skins are removed by 20-80% of the total. Then, the soybeans are dipped in water or hot water, then ground and made into TOFU in a customary manner. It is necessary for all soybeans to be exposed in their fruit at least partially, in order to be soaked uniformly. When the grinding operation is effected to a level of 20-40%, some soybeans have totally unbroken skins and it is recommendable that these soybeans are crushed into halves or smaller pieces for uniform soaking and shortening soaking time.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel method for producing tofu that makes it possible to obtain tofu with excellent taste, which is free from acrid taste and bacteria.
To provide a method for producing tofu that is delicious and has a beautiful color.

The gist of the first invention of the present application is to grind and dehull undried or dried raw raw soybeans so that 20% or more of the total amount of the skin is removed, and then soak the soybeans subjected to the grinding and dehulling process in water or hot water. The method of producing tofu is characterized in that the soaked soybeans are then ground together with soaking water, and then tofu is produced by a conventional method.

The raw material whole soybeans used in the present invention may be those that have been subjected to a drying process, or may be those that have not been subjected to any drying or, in other words, have not undergone any moisture adjustment.

Grinding and dehulling of whole soybeans involves grinding the hulls of whole soybeans using a grinder and removing 20 to 100% of the total amount of skin. Even if only 20% of the soybean skin is removed by grinding, it has the advantage that it can also remove germs attached to the skins of whole soybeans. In order for the soybeans that have been ground and dehulled to be soaked evenly, it is necessary that the soybean kernels are even partially exposed, and if 20 to 40% of the soybean hulls are ground, Since some items with the skin still attached to the entire surface are mixed in, it is best to use a splitter or pulverizer to break the items in half or into small pieces so that they can be immersed uniformly and evenly to shorten the soaking time. is possible and preferable. Furthermore, even if 100% of the shell has been removed by grinding, it is preferable to use a splitter or a crusher to break it into half or small cracks from the viewpoint of shortening the soaking time. In this case, of course, if the immersion time is increased, there is no need to use a splitter. However, if the soaking time is too long, bacteria will grow on the skin, so it goes without saying that it is better to soak the skin for as short a time as possible.

Soybeans that have been subjected to grinding and dehulling may be soaked in water or in hot water (100"C or less).The degree of soaking may be done until swelling occurs, and may vary depending on the water temperature and the condition of the beans. The immersion time will vary, but the immersion time will be longer if it is water, and the immersion time will be shorter if it is hot water.

The grinding process can be performed using a grinder as in the past, but
However, as the water or hot water added during grinding, it is preferable to use the immersion water used for immersion. This makes it possible to effectively utilize the soybean water-soluble protein dissolved in the soaking water without wasting it.

Each step after the grinding treatment may be carried out by a conventional method and the explanation thereof will be omitted.

The gist of the second invention of the present application is to grind and dehull undried or dried raw raw soybeans so that 20% or more of the total amount of their skins is removed, then to crush or crush the soybeans subjected to the grinding and dehulling process, and to Or, a method for producing tofu, characterized in that crushed soybeans are soaked in water or hot water and ground together with the soaked water or hot water at the same time or after a short period of time, and then tofu is produced by a conventional method. Exists.

The difference between the second invention of the present application and the first invention is that after grinding and dehulling 20% or more of the total amount of whole soybean hulls, the dehulled soybeans are crushed and ground into particles. It is. The degree of crushing or pulverization is such that it is unnecessary to pulverize the material to such a degree that it cannot be subjected to a grinder. This crushing or crushing process greatly reduces the soaking time of soybeans.
It may be ground immediately after soaking in water or hot water, ie, without soaking, or it may be ground after a short soak. Therefore, grinding is performed together with the water or hot water used for immersion. As described above, according to the second invention of the present application, since a dipping tank is not required, the work is simplified and it becomes possible to effectively utilize the water-soluble protein dissolved in water without discarding it.

As described above, according to the present invention, since 20% or more of the total amount of whole soybean skin is removed by grinding and dehulling,
The bacteria attached to the epidermis are almost completely removed, the acridity caused by the skin is extremely reduced, the resulting tofu is extremely delicious, and the amount of okara produced is also reduced, which is a great effect. be.

Examples of the present invention are given below.

Example 1 1 kg of carefully selected whole soybeans was ground using a grinder (manufactured by Kaizen Sangyo@). By this grinding, the soybean hulls are
0% was removed, and most of the mud and bacteria that had adhered to the epidermis were also removed. The hulled soybeans were in a mixed state, with some having all of their skin removed, some with partial skin, and some with no skin at all. It was pulverized using a pulverizer (manufactured by Kamen Sangyo@), mainly to 40 methane. Approximately 0.96 kg of the crushed soybeans were put into 4β 60°C hot water, stirred with a stirrer, and then put into a grinder (manufactured by Kawa Sangyo @).
Subsequently, 2e of hot water at 60°C was added. This was heated to 100℃ for 5
After heating for a minute, the mixture was put into a squeeze bag and squeezed to separate okara and soy milk. Fine powder was removed from the soymilk using a cloth. The temperature of this soymilk was 11 degrees sugar content. In general, 1.3 kg of okara can be obtained from 1 kg of soybeans, but in this example, 1.3 kg of okara can be obtained from 1 kg of soybeans.
I got 1 kg of okara. The temperature of this soymilk was 83°C, and an aqueous solution of 0.2% glucono delta lactone and 1% calcium chloride O was added to obtain tofu in a conventional manner.

This tofu had an excellent taste with little harshness and a lot of sweetness, and was also free of bacteria.

Example 2 Same as Example 1 (5 pieces of soybean hulls were ground using a grinder)
0% was removed. Next, this dehulled soybean is split with a splitting machine (by Haraichi Sangyo!!) to produce small split soybeans, which are then processed into 4β
It was immersed in room temperature water for 1 hour. The soaked soybeans were put into a grinder (manufactured by Harada Sangyo@), and then 2β water was added. Thereafter, tofu was obtained in the same manner as in Example 1. Similar to Example 1, the tofu according to this example also had excellent taste and had almost no bacteria.

Patent applicant: Pelikan Co., Ltd. Teutune Hosho: May 2, 1981, Director General of the Japan Patent Office, Mr. Kazuo Wakasugi], Case indication patent application No. 1983-040437 2, Title of invention: Tofu manufacturing method 3 .7 Relationship with the City Attorney Case Patent Applicant Address Chuo-ku, Tokyo & NI Sei 8-15-10 Ginza Guito Heights 204 Name Pelican Co., Ltd. Representative Teruko Harada 4, Agent Address 101 Chiyoda, Tokyo 2F Ebisu Building, 2-21-11 Misaki-cho, Ward (234) 0224 The entire statement of the specification will be amended as shown in the attached sheet.

Amended specification 1, Title of the invention Method for producing tofu 2, Claims (1) Undried or dried whole soybeans are ground so that 20 to 80% of the total amount of skin is removed. The soybeans treated with the grinding and dehulling process are then soaked in water or hot water, and the soaked soybeans are soaked in water, and then the tofu is produced by a conventional method. Manufacturing method.

(2) Grind and peel one undried or dry raw soybean so that 20 to 80% of the total amount of hulls is removed;
Then, the soybeans subjected to the grinding and dehulling treatment are crushed (or crushed, and the crushed or crushed soybeans are immersed in water or hot water at the same time or after a short period of time, and then crushed together with the soaking water or hot water, followed by conventional methods.・Tofu characterized by manufacturing a seat (manufacturing method).

The present invention relates to a novel method for producing tofu that makes it possible to obtain tofu with excellent taste, and provides a method for producing tofu that is free from acrid taste and bacteria, is delicious, and has a beautiful color. The purpose is to

9 The gist of the first invention of the present application is that raw whole soybeans that have not been dried or dried are used in an amount of 20 to 80% of the total amount of their skins.
The soybeans subjected to the grinding and dehulling process are then immersed in water or hot water, and the soaked soybeans are then ground with soaking water, followed by manufacturing tofu by a conventional method. The method of manufacturing tofu is characterized by:

1. The raw material whole soybeans used in the present invention may be those that have been subjected to a drying process, or may be those that have not been subjected to any drying, in other words, without any moisture adjustment.

In the grinding and dehulling process of whole soybeans, the skins of whole soybeans are ground using a grinder, and 20 to 8
By removing 0% of the soybean skin, this grinder treatment not only removes the soybean skin, but even if only 20% of the soybean skin is removed by grinding, the whole soybean's skin contains harmful bacteria. It has the advantage that it can be removed. Grinding and dehulling soybeans are soaked/l! 1 evenly received L
In order for the soybean kernel to be exposed, even if only partially, it is necessary that the soybean kernel be partially exposed. Since some of the raw materials are mixed in, it is preferable to use a splitter or crusher to break the raw materials into small pieces from half to small pieces so that the soaking time can be shortened and the soaking time can be shortened.
stomach. In addition, even if 80% of the peel has been removed by grinding, it is preferable to use a crusher to break it from half to small cracks, which is preferable from the perspective of shortening the soaking time. Of course, if you wait a long time, you don't need to divide it by 1. However, if you lengthen the soaking time, bacteria will grow during that time, so why not soak it for as short a time as possible? Of course it's a good thing.

The soybeans that have been subjected to the grinding and dehulling treatment may be soaked in water or soaked in water (below 100°C).

/1 The degree of soaking should be done until it swells, and the soaking time Δ5 will vary depending on the water temperature and the condition of the beans. Time is reduced.

The grinding process may be carried out using the same hammer as in the past, but it is preferable to use the immersion water used for immersion as the water or hot water added during grinding. This makes it possible to utilize the soybean water-soluble protein that has been dissolved in the soaking water as often as possible without wasting it.

Each step after the grinding treatment may be carried out by a conventional method, and the explanation thereof will be omitted.

The gist of the second invention of the present application is to grind and dehull raw raw soybeans that are not dried or dried so that 20 to 80% of the total amount of the skin is removed, and then crush or crush the soybeans that have been subjected to the grinding and dehulling process. , the crushed or crushed soybeans are immersed in water or hot water and simultaneously or after a short period of time, are ground together with the immersed water or hot water, and then tofu is produced by a conventional method. It is based on the molding method.

The difference between the second invention of the present application and the first invention is that after grinding and dehulling 20 to 80% of the total amount of whole soybean hulls, the dehulled soybeans are crushed or crushed to form particles. be. The degree of crushing or pulverization is such that it is unnecessary to pulverize the material to such a degree that it cannot be subjected to a grinder. This crushing or crushing process greatly reduces the soaking time of soybeans.
It may be ground directly after being soaked in water (J), that is, without soaking, or it may be ground after a short period of soaking. Grinding is carried out together with water or hot water.In this way,
According to the second invention of the present application, since a dipping tank is not required, the work is simplified and the water-soluble protein dissolved in water can be effectively used without being discarded.

As described above, according to the present invention, 20 to 80% of the whole soybean skin is removed by the Vlr-i1 dehulling process, so that the bacteria attached to the epidermis are almost completely removed and the skin remains intact. The resulting acridness is extremely reduced, the resulting tofu is extremely delicious, and the amount of okara produced is also reduced, which is a major effect.

Examples of the present invention are given below.

Example 1 1 kg of carefully selected raw material whole soybeans was ground using a grinder (manufactured by Genga Sangyo Acho). Through this grinding, 50% of the soybean hulls were removed, and most of the mud and bacteria that had adhered to the soybean skins were also removed. The hulled soybeans were either completely removed, partially removed, or in a mixed state. It was crushed with a grinder (made by Genga Sangyo (manufactured by Genga Sangyo (11)) of about 40 millimeters.
96 kg was put into 60°C hot water of 412, stirred with a stirrer, then put into a grinder (manufactured by Harada Sangyo A-Shu), and then 60°C hot water of 2β was added. After heating this at 100°C for 5 minutes, it was put into a squeeze bag and squeezed to separate it into okara and soy milk. Fine powder was removed from the soymilk using a cloth.

The temperature of this soymilk was 11 degrees sugar content. Normally, 1.3 kg of okara can be obtained from 1 soybean, but in this example,
I got 1 kg of okara. The temperature of this soymilk is 83°C, and it contains 0.2% gluconodelclactone and 0.2% calcium chloride. ]% aqueous solution was added to obtain tofu in a conventional manner. This tofu had an excellent taste with little harshness and a lot of sweetness, and was also free of bacteria.

Example 2 50% of soybean hulls were ground using a grinder in the same manner as in Example 1.
% removed. Next, this dehulled soybean was broken with a cracker (Kaizen Sangyo @ 1ll) into small broken soybeans, which were soaked in 41 room temperature water for 1 hour. The soaked soybeans were put into a grinder (manufactured by Kaizen Sangyo Co., Ltd., Yotsukiku Co., Ltd.), and then 21 water was added thereto. Thereafter, tofu was obtained in the same manner as in Example 1. Similar to Example 1, the tofu according to this example also had excellent taste and had almost no bacteria.

Example 3 A grinder was used in the same manner as in Example 1 to remove 50% of the soybean hulls. The dehulled soybeans were immersed in 4 g of room temperature water for 2 hours without breaking them. The soaked soybeans were put into a grinder (manufactured by Genga Sangyo Okiku), and then 2e of water was added and the ground mixture was heated at 100°C for 5 minutes. The obtained soymilk was subjected to the same G treatment as in Example 1 to obtain tofu.The tofu according to this example also had excellent taste as in Example 1 and had almost no bacteria.

Patent applicant: Pelican Co., Ltd. Procedural amendment (method) % formula % ■, Display of the case Patent application No. 58-040437 2, Title of the invention: Tofu manufacturing method 3, Person making the amendment Relationship with the case Patent applicant address 204 Ginza Dia Heights, 8-15-10 Ginjo, Chuo-ku, Tokyo Name: Pelican Co., Ltd. Representative: Teruko 4, agent address: 2-21-116 Misaki-cho, Chiyoda-ku, Tokyo 101
, subject to correction

Claims (2)

[Claims] (1) Raw whole soybeans that are not dried or dried are subjected to grinding and dehulling treatment to remove 20% or more of the total amount of their skins, and then the soybeans subjected to the grinding and dehulling treatment are soaked in water or hot water, and then the soaked soybeans are soaked in water or hot water. A method for producing tofu, which is characterized by grinding and then producing tofu using a regular method. (2) Grinding and dehulling raw raw soybeans that are not dried or dried so that 20% or more of the total amount of their skins is removed, then crushing or crushing the soybeans that have been subjected to the grinding and dehulling process, and then crushing or crushing the soybeans that have been subjected to the grinding and dehulling process. A method for producing tofu, which comprises soaking it in water or hot water and grinding it together with the soaked water or hot water at the same time or after a short period of time, and then producing tofu by a conventional method.