JPS5945830A - Cheese-like food made from tofu and miso - Google Patents

Abstract

PURPOSE:To prepare a food rich in vegetable proteins, and having the palatability of cheese and the Japanese-style taste and flavor, by decomposing and aging dehydrated TOFU (bean curd) with the enzyme of MISO (fermented bean paste) or malt. CONSTITUTION:Pieces of TOFU are arranged in a plastic vessel, topped with a plastic plate, and pressed to effect the primary compression. The exuded water is discarded, an acetic acid water is poured into the vessel, and the TOFU is pressed under a heavy weight to effect the secondary compression. The third compression is carried out in a similar manner using an alcohol to obtain dehydrated TOFU. A part of the dehydrated TOFU is pickled and aged in a plastic vessel to obtain the objective food having the palatability resembling closely to soft cheese, and agreeable and greedy Japanese-style taste and flavor.

Description

[Detailed Description of the Invention] This invention relates to a vegetable-based high protein food with a cheese-like texture and Japanese flavor, which is made by dehydrating tofu using a special pressing method and decomposing and aging it with enzymes from miso and koji. be.

In the past, there have been many methods proposed to obtain cheese-like foods from plant-based materials, especially soybeans, but in general, the process after soy milk is based on the production method for formal cheese, and the soy odor remains. It is easy to make a cheese curd-like composition,
It appears that the drawbacks of soybean-derived sporophytes, such as difficulty in sterilizing them and poor storage stability, have not yet been fully resolved.

On the other hand, in China, there is a food called milk curd, which is made by making special hard tofu from soy milk, heating it, pressing it, drying it, growing a seed mold, coating the surface with mold, and marinating it in various moromi. It is aged, and the tofu part has a cheese-like texture, but it is not common in Japan, probably because the manufacturing process is complicated and long, and the salty and other flavors are unique.

In addition, tofu 1-nin in Okinawa is made by first dehydrating hard tofu with salt and steam, then cutting it, then drying it naturally in the sun and shade, then aging it in various ways, including the use of awamori. Although it contains relatively little salt, it has a strong flavor, and the process is similarly complex.

Unlike any of the above, the inventor conducted various tests to easily obtain the desired degree of dehydration while retaining the flavor of ordinary delicious tofu without heating or drying it. It was possible to reduce the moisture content to 60% or less simply by compressing it in the presence of an edible substance that has both dehydration and antiseptic effects. This is then mixed with miso or a mixture of miso and koji.
The present invention was completed after discovering that if the product is mixed with 100% of the total amount, it will ripen in an extremely short period of time, resulting in a highly nutritious food with a cheese-like texture and flavor, as well as a desirable Japanese-style aroma.

In the present invention, various tests were conducted from among substances that have no problem in edible use, and a rehydrating solution of an organic acid such as vinegar or acetic acid, and alfhol were selected as substances that have the effect of dehydrating and preventing tofu. It was recognized that the appropriate amount is 10% or less of each tofu weight before addition.

The miso to be used may be rice miso, barley miso, soybean miso, etc. However, due to the nature of the food, the salt content is around 3%, so miso with a lower salt content than normal is desirable and delicious. Also safe in such a low salt environment! Trap avoids the addition of chemicals such as so-called preservatives in order to promote fermentation and improve storage stability, and it is effective to mix an appropriate amount of alcohol into miso before ripening. Although this is not so important assuming low-temperature distribution, using a large amount of alcohol can reduce its flavor, so in order to reduce its use and still maintain its preservability, various methods are required. Among the alcohols, propylene glycol was superior.

In addition, in the present invention, if dehydrated tofu is soaked in thick pieces, it becomes a food that can be eaten by cutting into pieces like cheese, and if it is cut and aged, the whole food (along with miso) can be eaten like milk curd or salted fish. It becomes something to do.

Next, let's explain using an example.

(Example 1) Arrange 12 pieces of commercially available tofu in a square plastic container, place a thick plastic plate of just the right thickness on top of it, and press it with a hand press from above to approx.
After primary pressing for an hour, the dehydrated 7' tofu is discarded, and at this time, 5% acetic acid water with a volume of about 10% of the weight of the tofu is poured, and secondary pressing is similarly performed vigorously for 1 day. Next, in exactly the same way as E, about 10% of the t amount after secondary compression, 95%
Tertiary pressing was performed in alcohol for one day to obtain dehydrated tofu.

The weight changes and analyzed components of the dehydrated tofu are as follows.

Ingredients of dehydrated tofu: It is clear from the table above that it does not have any sour or alfhol taste that is unusual for a food product.

Next, take a part of this and put it into a square plastic container with the following mixture.2
The analytical components of the product aged at 7°C for 10 days are listed below.

Pickling combination 2 Dehydrated tofu 450 yen Ingredients after ripening (tofu part) Both the tofu part and the miso part are negative for coliform bacteria. (The above is based on the test results of the Hokkaido National Technical Research Institute.)
In addition, the color of the aged product is light grayish brown, and the cut surface is very fine. When inspected as a thin section, it has a texture that is very similar to that of soft cheese and a pleasant Japanese-style flavor, so you can eat it without getting tired of it. be. It is natural from the manufacturing method that miso is rich in nutrients, 34 times more than tofu, but these ingredients make miso and its static image a food that is excellent in both digestibility and flavor. This can be clearly understood from the table above.

(Example 2.) Tofu was pressed in the same way as above, cut into approximately 1.5 cR squares, mixed with the following composition using miso with normal salt content and rice malt, and stored in a plastic container for 27 minutes. The analysis results of the sample aged at °C for 10 days are shown below.

Marinated and cut dehydrated tofu 1.270 g Miso (13% salt) 7201r.

Rice malt 360g Salt 20g 95%
Alcohol 90cc Propylene Glycol 30cc Water 39 (lee analysis result of aged product (crushed and analyzed) PH5.64 Alcohol 2.8% Acidity 11.2 Eating a 4.3% The whole wood is eaten like salted fish. The small portion was 4%, which was well balanced, and the flavor and texture were the same as the previous example.

(Example 3) During the course of this research, we learned that if miso is placed in a much higher nitrogen environment than normal, fermentation will proceed safely even at low salt levels, and we developed a low-salt miso with strong umami and sweetness. This example is an application of this miso without the use of propylene glycol.

Analytical components of high nitrogen, low salt miso Marinated and mixed Cut dehydrated tofu 300g High nitrogen, low salt miso 400g 95% alcohol 35cc After mixing, the mixture was placed in a plastic container and aged at 27°C for 10 days in the same manner as in the previous example. Under these conditions, the overall salt content is calculated to be 4.3% and the alcohol content is calculated to be 4.8% by volume, but it was found that the product matured without any abnormalities and was well preserved. I did not analyze the aged product, but the flavor was stronger than the previous one, and the texture and other aspects were exactly the same.

Now, with the post-war recovery, Japan's current dietary habits have been gradually replenishing the protein-deficient diet, and since the occupation of the U.S. military, it has been greatly influenced by the United States, and with the subsequent economic growth, it has shifted to a Western-style diet of meat and egg overeating. Yes, there is. Of course, one of the reasons why the average life expectancy of our people has increased so rapidly and greatly is that in Europe and the United States, it is the diet that maintains just the right nutritional balance and does not overeat, and is attracting worldwide attention. However, one way of looking at it is that the national average just happens to be like that at the current stage of the transition, and the National Nutrition Survey shows that calcium and other nutrients are still deficient, while sugar and animal fat are still deficient. Anxiety about poor health due to excess weight is increasing year by year, and the only way to reduce or eliminate such anxiety is to eat plant-based, high-fat, low-sugar foods. It is desired by.

As detailed in the main text, the food of the present invention satisfies this purpose well, and as is clear from the Examples, it can be produced by simple means without requiring any special equipment. Therefore, I believe that this implementation will have a truly great effect on improving the lives of our people.

Claims (1)

[Claims] In the coexistence of a substance that has both dehydration and anti-curing effects on tofu, the dehydrated product obtained by pressing the tofu is cut into appropriate thickness, or without being cut, and decomposed with miso or a mixture of miso and koji. Plant food with cheese-like texture obtained by ripening