JPS5963154A - Preparation of bean curd coagulated with bittern - Google Patents

Abstract

PURPOSE:To prepare bean curd having mild bitter taste and high protein content, by adding a specific dispersant to natural bittern, and adding the mixture to soya milk. CONSTITUTION:An edible oil or fat such as soybean oil, a phospholipid (e.g. soybean phospholipid), an emulsifier (e.g. glycerol fatty acid ester), and hot water of >=60 deg.C are mixed together by a juice mixer, etc. to obtain a homogenized bittern dispersion having high stability. The dispersion is added to natural bittern (magnesium chloride) and the mixture is added to soya milk. The obtained mixture is poured into a mold under stirring and coagulated to obtain a block of bean curd.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing tofu that has moderate bitterness and is high in protein.

Tofu can be broadly classified into firm tofu, soft tofu, silken tofu, etc., and the manufacturing method differs slightly depending on the type of tofu desired, but it involves the process of making soymilk and using a coagulating agent (generally calcium sulfate) to make soymilk. The solidification is basically the same.

Therefore, the most common conventional method for manufacturing tofu is a mass production method that goes through the steps of soybeans → pickled in water → grinding → rice → heating → separation of okara → soy milk → tofu. Calcium sulfate is generally used as a coagulant, resulting in the sweetness that is an inherent characteristic of tofu due to the coagulation reaction of natural bittern (magnesium chloride).

There were drawbacks such as the flavor of the soybeans produced, the color and luster of the surface, the fineness of the texture, the water retention, etc. On the other hand, if you try to mix bittern in the conventional manufacturing process, the bittern will not mix with the soy protein due to various conditions such as soy milk concentration, soy milk temperature, water content, etc., and the finished tofu will tend to become hard. Variations often occurred. In particular, magnesium chloride has a fast dissolution rate, so it dissolves instantly in water or soy milk, causing an immediate coagulation reaction, and since the coagulation rate is fast, its use requires skill, and the technology for addition is difficult. In some cases, it is difficult to obtain a uniform product, it is difficult to obtain a product with an extremely smooth surface, and it is difficult to unify and improve the uniformity of quality, resulting in a decrease in the value of the product. Furthermore, the method of using bittern has a subtle effect on the denseness, hardness, elasticity, etc. of the produced tofu, which has been accompanied by great technical difficulties in producing tofu.

In view of the above, it is an object of the present invention to provide a complete method for producing conventional tofu with so-called bittern in a relatively simple manner.

The manufacturing method of the present invention will be described in detail below. First, the manufacturing method of ordinary silken tofu, soft tofu, etc. will be described. Natural bittern (magnesium chloride), a small amount of water and vegetable liquid oil such as soybean oil, Other edible oils and fats such as animal liquid oils and trust-type fats and oils, phospholipids such as soybean phospholipids that act as solvents, emulsifiers such as glycerin fatty acid esters, and boiling water of 60°C or higher are mixed, using a sheath mixer, plency, etc. The bittern dispersant produced and stabilized by homogenization is blended in advance and the whole mixture is homogenized. This mixture is then placed in a container, mixed with a certain amount of soy milk, and poured into a mold to form tofu into a certain shape. In some cases, the above-mentioned compound may be instantaneously mixed into a certain amount of soy milk,
This mixture is then poured into a mold to form tofu into a certain shape.

By completely adding the thus stabilized bittern dispersant, the fat in the soymilk is discharged and the association between bittern and soybean protein is promoted, thereby simplifying the production of tofu containing bittern. Additionally, the addition of oil and fat enhances the flavor and gloss of the product's surface, eliminating its sticky texture.

Next is special tofu, such as tofu with honey.

Regarding the method for producing tofu with sesame seeds, natural bittern is mixed in advance with a small amount of water and a stabilized bittern dispersant and then homogenized in the same way as described above. Then, put this mixture in a container and add an appropriate amount of liquid such as honey, seaweed, and sesame seeds.
Select one of the solids and mix it together with a certain amount of soymilk, and also mix a small amount of water containing bittern with a small amount of the stabilized bittern dispersant mentioned above (while still in the mold) It is poured and formed into tofu with a certain shape. By this method, special products such as honey-filled beans) can be produced relatively easily.

If tofu is produced by the method detailed above, it is possible to produce tofu that is sweet and mild and has a bitter taste with an appropriate IBI. It is possible to mix bittern without being greatly affected by conditions, the temperature of soybean milk used, etc., and it has the effect of promoting the physical properties of bittern. In particular, with natural bittern tofu, the tofu tends to become hard because the bittern quickly binds to the soy protein in the soy milk, making it technically very difficult and unstable to produce a product of consistent quality. This requires a considerable amount of technology.

However, by using a stabilized bittern dispersant like Kien'Jl, the bittern has almost completely mixed in the soy milk before solidifying, making it possible to produce a product with a stable quality. Depending on the amount of bittern added, it is possible to freely produce tofu from hard to soft. In addition, by using a stabilized bittern dispersant, liquids and solids such as various types of honey, evening seaweed, sesame seeds, and a considerable amount of oil can be mixed with silken tofu and soft tofu, making it possible to create new tofu. Manufacturing becomes possible. Furthermore, depending on the blending method of the bittern dispersant, if an antifoaming agent is mixed in, it can be used as a defoaming agent for tofu, if all stabilizers are mixed in, various types of tofu can be produced, and if a large amount of fats and oils are mixed in, it can be used as a defoaming agent for tofu. Emulsifying) A considerable amount (approximately 50%) of oil can be mixed into tofu. Also, firm tofu.

Various types of tofu such as silken tofu and honey-filled tofu can be mass-produced and automated, and this is possible with the technology and equipment that tofu manufacturers currently have, making it possible to produce them in large quantities. The more you do it, the more delicious and glossy tofu you can produce in a stable manner.

Patent Applicant Isao Moriya Representative Patent Attorney Takenaka - Declaration Procedure Sleeve C Negative All No. 11Ill/l Display 4 Representative Person Ishi 1.1 ``Mr. Kazuo Wakasugi, Commissioner of the License Agency 14f 14 Display Sho; (n 1957 Patent No. 172870 3h
11゛Relationship with the name of the patent applicant: ＋Tj 4g Yaisa Hiroshi, 1-29 Koji, Yoiyama, Midori-ku, Nagoya Name (Name: Moriya Isao Idai J
! lj Name (8306) Patent Attorney - Sen 5
, Supplement 1 [-Instruction 1O-1 (Spontaneous) (1) The scope of the claims is amended as follows.

[Natural bittern is homogenized by pre-blending and homogenizing edible fats such as soybean oil, phospholipids, emulsifiers, and a bittern dispersant stabilized by mixing boiling water of 60°C or higher. The text "added to soy milk, tofu, etc." has been corrected to "silken tofu, stuffed tofu, etc."

(3) On page 4, lines 7 to 9 of Ming Glaze Book J, there is a passage that says, ``The addition of fats and oils...will disappear.'' [
By the way, as mentioned above, the purpose of adding oils and fats is to impart flavor (sweetness) to tofu, increase the luster of its light surface and eliminate the sticky texture, and also to delay the coagulation reaction of bittern. The purpose of adding phospholipids is to coagulate proteins in bittern and to bind proteins to lipids, carbohydrates, fibers, etc. The purpose of adding an emulsifier is to prevent separation of fats and oils from water. A small amount of stabilizer is added to stabilize the oil, phospholipid, and water, and the purpose is to eliminate the need for conventional solid dispersions. In order to produce a more stable product, an example of the soy milk concentration is:
It seems possible to adjust the moisture content by using firm tofu. To give an example of the above-mentioned mixing ratio, for 25 pieces of firm tofu (each piece is 450 g), around 100 g of bittern 4011 dispersant may be added, depending on the case, a solid dispersion (a solidified version of the stabilized bittern dispersant described above). ) around 207, and 25 other items such as silken tofu, soft tofu, and stuffed tofu (each 300g)
For this, follow the blending ratio of the firm tofu mentioned above.

In addition, to give other examples such as firm tofu and silken tofu, a coagulant (bitter juice) is added instantaneously before the coagulation reaction of soymilk occurs.
, stir the soy milk and let it stand still. For example, by adding a coagulant (bitter) to soymilk while it is being stirred using air pressure or high-speed stirring, it is possible to quickly and evenly mix the soybean milk with the coagulant (bittern) in a short period of time. A mixture of is achieved. That is, protein coagulation occurs immediately.

The purpose of stirring the soy milk and letting it stand still before the coagulation reaction occurs is to make the tofu softer.''

(4) Insert the following sentence next to the first line of page 5 of the statement.

``By the way, the purpose of mixing green seaweed and seaweed is to increase the absorption of calcium through the action of soybean protein and enhance the flavor of tofu, just as seawater has a certain composition. By using bittern, various substances can be evenly dispersed in soft tofu, silken tofu, stuffed tofu, etc. without using conventional stabilizers.'' Tuffy 1 YulY Interval 1/Yu ψ No. 4 Representative Person

Claims (1)

[Claims] Natural bittern is homogenized by pre-blending with a bittern dispersant stabilized by mixing a small amount of water, edible fats and oils such as soybean oil, phospholipids, emulsifiers, and boiling water of 60℃ or higher. A method for producing bittern tofu, which comprises adding a substance to a fixed amount of soymilk and causing a reaction or instantaneously adding and causing a reaction.