JPS6043940B2 - green tofu - Google Patents

Description

[Detailed description of the invention] The present invention uses green juice taken from green vegetables to make conventional tofu.

This invention relates to green tofu characterized by being mixed with.
Tofu is made by extracting soy milk from soybeans and solidifying it with a coagulant such as calcium sulfate, and has a moisture content of 6% protein.
It is a unique oriental food that contains 3% fat.

There are two types of tofu: firm tofu (ordinary tofu) and silken tofu. Firm tofu is made by coagulating soy milk with calcium salt, etc., and pressing it in a molded box with holes to harden it, and its cross section is uneven. And there are gaps here and there. Kinugoshichidofu is made by solidifying whole soy milk into a gel-like consistency, and has a uniform cross-section and a smooth texture. Recently, packed tofu (filled tofu), which is made by putting dark soy milk in a polyethylene bag, ligating it, and heating it with a coagulant to harden it, has become available.It is easy to transport, has a long shelf life, and is hygienic. As a result, production volume is gradually increasing. Tofu can be said to be a soybean extract that takes advantage of 100% of the advantages of soybeans, and has a high digestibility of 95%.
It can be eaten in large quantities at a time and is highly nutritious, making it a healthy food for men and women of all ages. The present invention is the creation of green tofu by combining the above-mentioned tofu with green juice taken from green vegetables, and it not only increases the palatability by making tofu various types, but also makes it a health-friendly food made of soybeans and green vegetables. By combining these, it has the advantage of being able to provide a high-quality natural food with unprecedented nutritional value.

Hereinafter, the configuration of the present invention will be explained using examples.

Boil soy milk obtained by grinding soybeans soaked in water.
Add green juice obtained by squeezing green vegetables to the soy milk and simmer for a few minutes. A coagulant is added to the mixture to solidify it, producing green tofu. Next, an example will be described.

300 g of soybeans soaked in 1400 cc of water for about 12 hours were mixed with a mixer to obtain 1800 cc of soy milk.

Next, boil 1000cc of water and add 1800cc of soy milk.
Add c and simmer while stirring. green vegetables 500
Pour g into a juicer to get 600cc of green juice. Add 600cc of the green juice to the soy milk that was boiled earlier and stir while stirring.
, simmer for 3 minutes. Add bittern to it and place it in a mold box to produce 550g of green tofu. Next, the effects of the present invention will be explained using examples.

When producing the green tofu according to the present invention, the conventional tofu production technology can be used as is, so it is possible to avoid high costs when developing new products, and it is possible to suppress the impact on the sales price. .

Claims (1)

[Claims] 1. Green tofu made from a mixture of green juice obtained from green vegetables and soy milk obtained from soybeans.