JPS59166051A - Method of making tightly packed "tofu" - Google Patents

Abstract

PURPOSE:The soybean milk kept at a high temperature and the coagulant are charged in a vessel and the vessel is tightly closed at the same time when the charging is finished, then the coagulation is effected to produce tightly packed TOFU completely free from contamination by microorganisms without loss in energy through a simplified process. CONSTITUTION:Soaked soybeans are ground, combined with water, heated, then the boiled mixture is squeezed or filtered to effect separation into soybean milk and OKARA (solid residue). The soybean milk heated at about 60 deg.C, preferably up to about 85 deg.C and a coagulant such as glucono-delta-lactone or bittern, which is required to be used in the liquid form, are charged in vessels. They are pumped into the vessels, however, as shown in the figure, preferably the soybean milk is fed through the large nozzle 2, while the coagulant is fed through the small nozzle 4 simultaneously, resulting in good mixing. When the charging ends, the vessels are immediately closed, then cooled to give the product.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing sealed tofu that can be produced efficiently and hygienically.

The conventional method for manufacturing sealed tofu is to cool soymilk at a high temperature (80°C or higher) to about 15°C, add a coagulant to it, mix it, fill it in a fixed quantity into a container, and seal it.
A commonly used method is to solidify and sterilize the product by placing it in a large amount of boiling water at 5 to 100°C for a long time, and finally cooling it with water and returning it to hot water to make the product. This general method has the disadvantage that the cooling process 4) is repeated, which complicates the process and causes a large energy loss. On the other hand, a proposal was made to add a coagulant to soymilk at high temperature (Japanese Patent Laid-Open No. 5
8-864 Publication) (In this proposal, high-temperature soymilk and coagulant are once injected into a mixing injection cylinder, mixed and stirred thoroughly with G, and the coagulation reaction is not completed before the coagulation reaction is completed.) Sometimes, a technique has been disclosed in which the liquid is poured into a container and the container is sealed only after solidification is completed within the container. However, even in this proposal, the mixture must be thoroughly mixed and stirred in a mixing injection cylinder before being poured into the container. It is essential that
This inevitably complicates the process, and since the container is not sealed until the solidification is complete after pouring into the container, during that time (it takes 4 to 5 minutes for the solidification to complete), heat-resistant bacteria can enter the container. The problem was that it was unhygienic, as it could get inside the body and cause decomposition later on. Moreover, glucono delta-lactone, which is a commonly used coagulant, coagulates more rapidly at higher temperatures, and therefore is described in the above-mentioned publication as an unusable coagulant.

The present inventor has completed the present invention as a result of repeated research in order to obtain an efficient and hygienic sealed tofu in view of the above points. The purpose of the present invention is to simplify the process and reduce energy loss. To provide a method for producing sealed tofu completely preventing contamination with bacteria.

The gist of the present invention resides in a sealed tofu production method characterized by pouring hot soymilk and a coagulant into a container, and upon completion of the injection, the container is sealed and allowed to coagulate.

In the present invention, high-temperature soymilk refers to high-temperature (
105-110°C) is separated from okara and soy milk by squeezing or filtering and heated to about 60°C or higher, preferably 85°C.
High-temperature soybean milk that has been cooled down to a temperature of around C, or soybean milk that has been subjected to 20% or more dehulling treatment, soybean milk that has been soaked in water, ground, and then processed in the same way as above, or
What kind of soybean milk, etc. is obtained by further crushing or pulverizing soybeans that have been dehulled by % or more, soaking them in water, immediately or after soaking them in water for a short time, grinding them, and then subjecting them to the same treatment as above? Even if pre-processed, it refers to soy milk that is still at a high temperature after the okara has been separated.

As the coagulant, conventionally used coagulants may be used as they are, such as glucono delta lactone, calcium chloride, bittern, and rice powder, but in order to ensure good mixing and stirring with soymilk, It is necessary to use it in liquid form. In particular, glucono delta lactone is not usable in the above-mentioned Japanese Patent Application Laid-Open No. 58-864, but it can be used in the present invention since soy milk and coagulant are simultaneously added to the container. At this time, it is preferable to sterilize the coagulant in order to prevent contamination with bacteria.

The container does not need to be particularly limited (a packaged tofu-shaped container, a narrow-mouth filling container, etc. can be used).

As a means for injecting the soybean milk and the coagulant into the container, the soybean milk and the coagulant may be directly injected into the container at predetermined ratios using metering pumps. At this time, even if the soybean milk and coagulant injection nozzles are placed adjacent to each other, the two will be sufficiently mixed, but as shown in the attached drawing, a small nozzle 4 is installed inside the large nozzle 2. If a special nozzle 6 is used and soy milk is injected from the large nozzle 2 and coagulant is injected from the small nozzle 4 at the same time, the two can be stirred and mixed even better. The speed of injection into the container should be about 3 to 8 seconds, preferably 6 seconds to complete the injection.If the injection time is shortened, bubbles will be generated and the product will be defective. Production efficiency decreases.

What is important in the present invention is to seal the container with a sealing means immediately after the above-mentioned injection is completed, thereby preventing contamination with bacteria. Even though soy milk is at such a high temperature that common bacteria cannot survive even if it invades, heat-resistant bacteria will not die at this high temperature.

The soymilk sealed in the container while still in a high temperature state will coagulate within 4 to 5 minutes without the need for reheating due to the action of the coagulant. After that, it is cooled and manufactured into a product. The cooling method is not particularly limited, and it can be cooled by immersing it in water as in the conventional method, or it can be cooled by leaving it as is, but it takes time.
It is not accepted as a regular number due to its strength.

As described above, the present invention provides sealed tofu in which high-temperature soymilk and a coagulant are injected together into a container, and upon completion of the injection, the container is sealed and allowed to coagulate as it is, and then cooled. Since this is a manufacturing method, the process is simplified, there is no energy loss, and the contamination of bacteria can be completely prevented, and sealed tofu that is hygienic and has an excellent taste can be obtained.

Examples of the present invention are listed below.

Example Soy milk at 90°C (soy milk concentration 13°) obtained by a conventional method 280
cc, prepare 20 cc of an aqueous solution containing 0.2% calcium chloride and 0.1% glucono delta lactone (SaMW Pharmaceutical Co., Ltd.) as a coagulant, pour both into a polyethylene container at the same time, and seal immediately. did. When it was left as it was, it solidified in about 3 minutes. This was soaked in water and cooled to make a product.

When I put this in the refrigerator and opened it 20 days later, it was delicious and I didn't have to worry about it spoiling.

[Brief explanation of drawings]

The attached drawing is an explanatory diagram of an example of an injection nozzle for injecting soymilk and a coagulant. 2-Large nozzle 4-Small nozzle Patent applicant Pelikan Co., Ltd. Procedural amendment (method) 1. Indication of the case Japanese Patent Application No. 58-040438 2. Title of the invention Method for manufacturing sealed tofu 3. Person making the amendment Related Patent applicant address: 204 Ginza Dia Heights, 8-15-10 Ginza, Chuo-ku, Tokyo Name: Pelican Co., Ltd. Representative: Teruko Genga 4, agent address: 2-21i16 Misaki-cho, Chiyoda-ku, Tokyo 101
Target of correction

Claims (1)

[Claims] (1) A method for producing sealed tofu, which comprises pouring hot soymilk and a coagulant into a container, and upon completion of the injection, sealing the container and allowing the container to coagulate.