JPS6052786B2 - Raw material composition for producing tofu and method for producing the same, and method for producing tofu - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a raw material composition for producing tofu, a method for producing the same, and a method for producing tofu. The present invention relates to a raw material composition for producing tofu that makes it possible to produce tofu with stable quality, a method for producing the same, and a simple method for producing tofu using the raw material composition for producing tofu.

Various production technologies for dried soymilk for tofu production have been researched and developed and put into practical use. Some of them still exist, and some have been commercialized as dried soymilk that can be used to make tofu at home. .

To make tofu from dried soymilk, which is the only way to make tofu at home, first pour a certain amount of water into a container such as a pot, then add the dried soymilk, and add the dried soymilk. Stir thoroughly until soybean milk is completely dissolved.

Next, heat the obtained soymilk to a boil, then heat it for a few more minutes. The typical method is to make tofu by stopping the heating, immediately adding a coagulant, stirring quickly, and then immediately pouring the soymilk into a soymilk coagulation container and letting it stand to coagulate the soymilk. This is a typical manufacturing method. However, with such conventional dried soymilk, tofu had to be produced through complicated steps as described above. Especially at home, it is very difficult to carry out the above-mentioned complicated tofu manufacturing process under constant conditions. It was difficult to obtain For example, if the heating conditions after dissolving dried soy milk in water are weak or sluggish, this will have a very unfavorable effect on the texture, curd strength, etc. of the resulting tofu, and in some cases may cause the curd itself to form as tofu. It may coagulate into various forms that do not exist.

Further, even when tofu is made from conventionally developed instant tofu raw materials, the above-mentioned complicated steps are required. For example, a water-soluble soybean protein dry powder prepared by spray-drying soybean milk obtained from soybeans or low-temperature extracted defatted soybeans is coated in advance with water-soluble polymeric protein, emulsified solid fat, sugars, starch, etc. There is a known technique for producing an instant tofu raw material by uniformly mixing fine particles of a coagulant, but when producing tofu from the instant tofu raw material, water is once added to the instant tofu raw material to disperse it. , which required a process of heating.
The inventors of the present invention have conducted research to develop a technique for producing tofu from dried soymilk without requiring the complicated processes of conventional methods, and have found that By using dried soymilk with the following properties, it is possible to easily produce tofu, which is different from the conventional technique of adding water to dried soymilk, dissolving it, heating it to make soymilk, and then producing tofu. I gained the knowledge that the law is possible.

That is, by using dried soymilk that has properties such as a solubility in hot water of 80% or more, a dispersity in hot water of 90% or more, and a degree of denaturation by heating of 20 or less, the dried soymilk is simply added to hot water, stirred, and a coagulant is added. Tofu can be produced just by adding it.

Further, by pre-mixing the above-specified dry soymilk and a granular coagulant having a specified dissolution time, tofu can be produced by simply adding the mixture to hot water and stirring. Solubility and dispersion of dried soymilk in the present invention,
The numerical limitations on the degree of denaturation due to heating were determined as a result of intensive research based on the technical demand for producing tofu by simply adding dried soy milk to boiling water, and are specified according to the following method. .

Solubility measurement method 0.25 light aluminum silicate in 4.75 f of dry soy milk
After adding f and mixing thoroughly, add 9 lactose to 1 f of the mixture.
Add and mix f and use this as a sample.

Next, as shown in Figure 1, 200 mesh wire mesh 2, 3 and 1
．． 1f of the above sample 5 was placed in a cylindrical plastic container 1 equipped with a 5 μm millibore filter 4, and the sample 5 was sucked from one side of the container 1. However, it was immersed in boiling water 6, and about 70 ml of boiling water 6 was in the container 1. At Z, the container 1 is removed from the boiling water 6 and mixed by suction for 5 seconds, then the container 1 is turned upside down and filtered by suction. And 1.5μ millibore filter 4
The protein in the solution that passed through and accumulated on the pressure pin 7 was measured by the Lowry-Hawlin method, expressed as a percentage of the total protein amount of the sample, and this was taken as the solubility of the dried soymilk in hot water. Dispersity Measurement Method As shown in Fig. 2, 100' of 90°C hot water 9 is put into a container 8, 5 f of dry soybean milk 10 is added, and after 5 seconds, a shaft 12 with a diameter of 8 wt is installed in the stirrer 11. Stirring part 1
A small whisk 1 with a height a of 3 of 6C7X and a maximum width b of 2d.
4 is fixed, the small whisk 14 is heated to 700 ml.
r'. P. The solid content of the passed liquid was dried at normal pressure at 105°C for an hour and expressed as a percentage of the solid content in the sample. It was a degree.

Denaturation degree measurement method by heating: 50 y of lactose in 30 f of dried soy milk? and light aluminum silicate 1y are added and mixed, and the mixture is made into ? Boiling water over 30°C
Add to 0ml and stir, continue boiling and stirring for an additional 1 minute, then immediately pass through a 50 mesh sieve and collect 200mL of the passed liquid.
After standing at room temperature, pass through a 50 mesh sieve again, collect the aggregate on the sieve, dry at normal pressure at 105°C for an hour, measure the M9 weight, and calculate the weight unit from the M9 weight. The value removed was taken as the degree of denaturation due to heating.

The above method for measuring the degree of denaturation by heating soybean milk utilizes the following properties of dried soymilk. That is, when dried soymilk obtained from soymilk that has been subjected to very weak heat treatment is dissolved in boiling water, various fluids are generated in the resulting soymilk. This tendency becomes more pronounced as the heat treatment conditions for soybean milk approach non-heat treatment. The above measurement method utilizes such properties of dried soymilk, and the fluid produced when the dried soymilk is dissolved in hot water is collected, and its weight is taken as the degree of denaturation due to heating of the soymilk. Therefore, the degree of modification increases as the degree of modification due to heating decreases. Dried soymilk specified by each of the above-mentioned measurement methods, that is, dried soymilk that has a solubility in boiling water of 80% or more, a dispersibility in boiling water of 90% or more, and a degree of denaturation by heating of 20 or less, is immediately immersed in boiling water. , and disperses and dissolves uniformly, with almost no formation of lumps.

Further, by specifying the particle size distribution of the dried soymilk to be a dried soymilk mainly having a particle size distribution of 30 to 100 mesh, dispersion and dissolution in hot water can be further improved. The dried soymilk of the present invention, which exhibits such excellent properties against hot water, is especially suitable as a tofu powder for household use.

A comparative experiment between dried soy milk that satisfies the conditions of the present invention and dry soy milk that does not meet the conditions of the present invention will be shown below.

Comparative Experiment Example 1 Sample Description A: A raw material composition for producing tofu consisting of dried soymilk having a solubility in hot water of 80% or more, a degree of dispersion in hot water of 90% or more, and a degree of denaturation by heating of 20 or less.

B: A raw material composition for producing tofu consisting of dried soymilk having a solubility in hot water of less than 80%, a dispersity in hot water of 90% or more, and a degree of denaturation by heating of 20 or less.

C: A raw material composition for producing tofu consisting of dried soymilk having a solubility in hot water of 80% or more, a dispersity in hot water of less than 90%, and a degree of denaturation by heating of 20 or less.

D: A raw material composition for producing tofu consisting of dried soymilk having a solubility in hot water of 80% or more, a dispersity in hot water of 90% or more, and a degree of denaturation by heating of more than 20.

Experimental method 30g of each sample above was added to 300ml of boiling water at 94°C or higher, heated and stirred for 1 minute, and then the tofu curd pH was adjusted to 5.5-5.
After adding the amount of glucono delta lactone required to obtain 5.7 and stirring several times, it was immediately poured into a container for coagulating tofu, left to stand at room temperature for 1 hour to make tofu, and the curd value of the tofu was measured. Furthermore, a sensory test was conducted regarding texture.

The results are shown in Table 1. In Table 1 above, the column for 1 mako or not and the column for 1 food texture are 5, where 5 is good and 1 is bad.
The results of a sensory test using a scoring method are shown. Furthermore, in Table 1, the mark 1 indicates that the organoleptic test could not be performed because no tofu curd was formed. As is clear from Table 1 above, only the raw material composition A for producing tofu, which is made of dried soymilk and has properties such as a solubility in hot water of 80% or more, a degree of dispersion in hot water of 90% or more, and a degree of denaturation by heating of 20 or less, is It was excellent in both presence and taste and satisfied the objectives of the present invention.

On the other hand, sample B produced a small amount of lumps and a particularly significant deterioration in texture, while sample C produced a lot of lumps and had a reduced texture hardness. In addition, in Sample D, almost no mako was formed, but no curd was formed as tofu. In this way, the object of the present invention cannot be achieved unless all of the solubility in hot water, dispersity in hot water, and dispersion by heating specified in the present invention are satisfied, and even any one of the above is not satisfied. In this case, the purpose of the present invention is not met.

This fact was revealed for the first time based on the knowledge obtained by the present inventors through years of research.

A raw material composition for tofu that satisfies the above conditions of the present invention. Adds sodium caseinate to soy milk obtained from soybeans, adjusts the pH to 71 or higher, spray-dries it, then granulates it, and heats it so that the degree of denaturation of the soy milk becomes 20 or less before spray-drying. Obtained by processing.

The soybeans used in the present invention may be either full-fat soybeans or defatted soybeans, but it is preferable to use full-fat soybeans in order to retain the preferable flavor unique to full-fat soybeans.

The means for obtaining soymilk from soybeans is not particularly limited, and any conventional method may be used. Generally, soybeans are soaked and then ground with water to obtain soybeans, and then either heated or without heating, the okara is separated to obtain soymilk. Sodium caseinate is added to the tofu thus obtained.

Addition of sodium caseinate affects the solubility in hot water of the final product, the raw material composition for manufacturing tofu, and if the amount of sodium caseinate added is too small, the solubility of the raw material composition for manufacturing tofu in hot water will be affected. Considering this point, the amount of sodium caseinate to be added should be 4% to the solid content of soymilk.
% or more is preferable. Furthermore, if the amount of sodium caseinate added is too large, the texture and flavor of tofu obtained from the raw material composition for tofu production will deteriorate, so the amount added should be 30% or less based on the soy milk solids. is practical. Sodium caseinate is added before spray drying of soy milk.”
However, there is no particular limitation as long as it is before the spray drying of soymilk.

Note that the addition of sodium caseinate has the effect of delaying the coagulation of soymilk by the coagulant, so when adding the final product, the raw material composition for tofu production, to hot water to produce tofu, the raw material composition for tofu production It is possible to delay the coagulation of soymilk by the coagulant until the substance is completely dissolved, and it works effectively to always obtain tofu of stable quality. Next, PH
The adjustment of P improves the solubility of the raw material composition for tofu production in hot water together with the addition of sodium caseinate.
It is necessary for the H adjustment to be pH 7.2 or higher.

When the pH adjustment is lower than 7.2, it is difficult to expect the solubility of the raw material composition for producing tofu to improve in hot water. In the pH adjustment, if the flavor of tofu obtained from the raw material composition for tofu production is considered, the upper limit of the pH adjustment is preferably about 7.5. Examples of alkaline agents used for pH adjustment include sodium acetate, sodium carbonate, diammonium phosphate, disodium phosphate, tripotassium phosphate, trisodium phosphate, and sodium hydroxide.

The pH-adjusted soymilk is spray-dried to produce dry soymilk.
If the pH is adjusted before heating the soymilk, the pH of the soymilk may be returned to the original pH (preferably 7.0) using an acidic agent such as oxalic acid, hydrochloric acid, or sulfuric acid after heating the soymilk and before spray drying. In this case, the solubility of the dried soymilk in water is not lower than that of the dried soymilk obtained by adjusting the pH to 7.2 or higher.

In addition, before spray drying the soy milk, HL and Bll are added to the soy milk.
The above emulsifier, preferably sucrose fatty acid ester of HLBll, may be added, and in this case, together with sodium caseinate, it tends to have a favorable effect on the solubility of dried soybean milk in water. Powderization of soymilk is done by spray drying method.

There are various types of spray drying methods, and they can be roughly divided into horizontal cocurrent spraying, vertical descending cocurrent centrifugal spraying, vertical ascending mixed flow pressure spraying, vertical descending mixed flow pressure spraying, etc. In the present invention, any of these methods may be used, but it is preferable that the resulting powder has a somewhat larger particle size, which is easier to granulate and is also suitable for improving the degree of dispersion in hot water after granulation. . Dried soymilk obtained by spray-drying soybean milk is granulated to improve its dispersibility in hot water and becomes a raw material composition for producing tofu. In the granulation, it is preferable to granulate the dried soymilk so that the particle size distribution is mainly 30 to 100 mesh. In order to completely achieve the object of the present invention, it is preferable to employ a fluidized bed granulation method as a granulation method, and it is difficult to employ a granulation method that produces strong granules. The fluidized bed granulation method is a method that uses a device consisting of a fluidized bed granulator, a raw material inlet pipe, a selective drawer pipe, a water supply nozzle, etc. The powder raw material fed through the raw material inlet pipe is heated by air. fluidized in a fluidized bed,
Moisture is supplied from the moisture supply nozzle to generate an appropriate amount of nuclei, and at the same time the particles themselves grow, and only the particles that have reached a predetermined particle size are selectively drawn out from the selective draw-out tube.

When granulating dried soymilk using the fluidized bed granulation method as described above, mixing 5 to 15% of sugars such as shakerose, lactose, glucose, and dextrose to the dried soymilk is important in producing tofu, which is the final product. In order to improve the dispersibility and solubility of the raw material composition for use, it is preferable to use lactose, and the above-mentioned preferable tendency is most noticeable when lactose is used among the sugars.

In fluidized bed granulation of dried soymilk using the above sugars, the above sugars and dry soymilk may be mixed in powder form and granulated by spraying water from a water supply nozzle. The dried soybean milk may be granulated by mixing with the water to form an aqueous solution, and then spraying the aqueous solution onto the dried soybean milk from a water supply nozzle.

It should be noted that other granulation methods may be employed that can obtain granules having the same particle size, shape, particle strength, etc. as the granules obtained by the fluidized bed granulation method. In this manner, a raw material composition for producing tofu is produced, and the soymilk used to obtain the raw material composition for producing tofu must have a degree of heat denaturation of 20 or less.

When the degree of denaturation by heating of soybean milk exceeds 20, it becomes difficult to form curd as tofu even if an attempt is made to manufacture tofu by adding the final product raw material composition for manufacturing tofu to hot water. When producing tofu from the raw material composition for producing tofu obtained as described above, the coagulant to be used is a coagulant with a relatively long reaction time, such as gluconolactone, arabonolactone, galactonolactone, mannolactone,
Preference is given to using lactones of aldonic or uronic acids, such as delta or gamma lactones, such as xylonolactone.

A comparative experiment will be shown below between the raw material composition for tofu production obtained by the method of the present invention and the dried soybean milk for tofu production obtained by the conventional method.

Comparative Experiment Example 2 a... Soybeans soaked overnight are added with water and ground, okara is separated from the obtained soybeans to obtain soymilk, and the soymilk is heated to 80'C3
After the heat treatment, sodium caseinate was added in an amount of 8% based on the solid content of the soymilk and dissolved uniformly, and then an appropriate amount of sodium hydroxide was added to adjust the pH of the soymilk to 7.5.

The soymilk treated in this way is spray-dried, and then granulated by a fluidized bed granulation method to a particle size mainly of 30 to 100 mesh to form a raw material composition for tofu production (hereinafter referred to as 1).
A product of the present invention was obtained. b... After heat treating soymilk obtained by the same method as in a at 80°C for 0 seconds,
Spray drying was performed to obtain dried soymilk for tofu production (hereinafter referred to as 1 conventional product).

Using the product of the present invention obtained by the above method and the conventional product, tofu was made according to the following method.

(1) Add 30f of the present invention product to 300ml of boiling water, heat and stir for 1 minute, then stop heating and add the amount of gluconodelta required to adjust the tofu curd pH to 5.5 to 5.7. After adding lactone and stirring several times, the mixture was immediately poured into a container for coagulating tofu and allowed to stand at room temperature for 1 hour to produce tofu.

(Ii)... Tofu was made using 30 Da of the product of the present invention in the same manner as in (1).

Therefore, the heating and stirring time of soymilk was shortened to one second. (I
ii)...Tofu was made using conventional product 30y in the same manner as in (1).

(Iv)... 30g of the conventional product was dispersed in 300ml of water, heated and stirred, and after boiling, heated for another minute,
The heating was stopped, and the same amount of glucono delta lactone as in (1) was added and stirred several times. The mixture was immediately poured into a container for coagulating tofu and allowed to stand at room temperature for 1 hour to prepare tofu. The thus obtained tofu was compared with (1) (Ii) and (Ii) as sensory evaluation criteria. The results of the above comparative experiment are shown in Table 2. In Table 2 above, the column for presence or absence of 1 mako and the column for 1 texture are as follows:
The result of the sensory test is based on a 5-point scoring system in which 5 is good and 1 is bad.

1 card value represents the value measured with a card meter having a plunger with a diameter of 8 m equipped with a weight of 100 g and a movable base plate with a rising speed of 1 inch/7 seconds.

As is clear from Table 2 above, tofu (1) (Ii) obtained using the product of the present invention can be obtained by the conventional complicated method using the conventional product, that is, by adding dried soymilk to water. Compared to tofu (Iv) obtained by dispersing and heating to make soy milk and making tofu using the soy milk, the tofu curd value and texture are not inferior in the slightest. The invented product has very good dispersibility and solubility in hot water and does not cause any lumps, whereas tofu (Ii) obtained using the conventional product in the same manner as the present invention product has curd. It has a very low value, is inferior to (1), (Ii), and (Iv) in terms of texture, and has poor dispersibility and solubility in hot water, causing lumps and making it difficult to produce tofu. As is clear from the above experimental results, when using the product of the present invention,
Tofu with a quality comparable to or higher than tofu (Iv) obtained by the conventional method can be produced by a simpler method without requiring complicated steps as in the conventional method (2).

Further, by using a granular coagulant having specific properties as the coagulant used in the present invention, the manufacturing process of tofu can be further simplified.

That is, a raw material composition for tofu production consisting of heat-treated dried soymilk with a solubility in hot water of 80% or more, a dispersity in hot water of 90% or more, and a degree of denaturation by heating of 20 or less, and a granular coagulant with a dissolution time of 4 seconds or more. By doing this, the tofu manufacturing process can be extremely simplified. In this case, a granular coagulant with a dissolution time of 4 seconds or more does not necessarily require that the dissolution time of each individual particle of the granular coagulant is 4 seconds or more; It also includes aggregated granular coagulants mainly composed of granular coagulants that are more than 2 seconds.

The dissolution time of the granular coagulant in the present invention was measured by the following method.

Dissolution time measurement method As shown in FIG. 3, hot water 16 is placed in a constant temperature bath 15 with a glass front, and the temperature of the hot water 16 is adjusted using a heater 17, and the temperature of the entire hot water 16 is kept constant using a stirrer 18. Then, put the cylinder 19 into the hot water 16, pour the hot water 20 at 100°C into the cylinder 19, and put it in the constant temperature bath 15.
The temperature of the hot water 16 in the cylinder 19 is adjusted to maintain the hot water 20 in the cylinder 19 at a temperature of about 30°C.

Next, 5 (Gently add the granular coagulant 21 to the hot water 20 maintained at 3C, measure the time until the coagulant 21 disintegrates and dissolves, and use this time to dissolve the granular coagulant. The dissolution time of the granular coagulant is determined by
Affects the curd value and texture of the obtained tofu.

In other words, when attempting to produce tofu by simply adding a raw material composition for tofu production consisting of dried soy milk and a granular coagulant to hot water, the dissolution of the dried soy milk and the granular coagulant proceed simultaneously, but the granular coagulant If the dissolution rate of the coagulant is too fast, the coagulation reaction will start before the dried soymilk is sufficiently dissolved, which will not only hinder the dissolution of the dried soymilk, but also leave an undissolved portion behind. The obtained tofu curd has a low curd value and a significantly deteriorated texture. Therefore, it is necessary to specify the dissolution time of the granular coagulant in order to stably produce palatable tofu when carrying out the simplest method for producing tofu according to the present invention. .

In order to satisfy the above requirements, the dissolution time of the granular coagulant is 4 seconds or more. Furthermore, it is desirable that the crushing strength of the granular coagulant is 400' or more. The crushing strength of the granular coagulant was measured as follows.

Crushing Strength Measuring Method One granular coagulant was placed on the measuring table of a rheometer, and the crushing strength of the granular coagulant was measured using a round flat plunger having a diameter of 2 TWL.

Note that the rising speed of the measurement platform of the rheometer was 1 TIn/sec. In obtaining a granular coagulant having the above properties, dextrin is used as a binder, and
It is preferable to use as coagulant a lactone of andonic acid or uronic acid, which has a relatively slow coagulation reaction. One embodiment for obtaining the granular coagulant is a method of mixing the coagulant with dextrin and water and extruding the mixture to form granules. The reason why dextrin is used when extruding and granulating a coagulant is that when dextrin absorbs moisture, its volume contracts and solidifies, which is used to granulate the coagulant. A hard granulated product with a dense structure can be obtained by adding an appropriate amount of water to a mixture of a coagulant and dextrin and extrusion granulation. In order to obtain a granular coagulant useful for achieving the purpose of the present invention,
In the above method, the amount of dextrin added is 1.5 to 12.5% to the coagulant, and the amount of water added is 3 to 12% to the coagulant.
The dextrin is preferably DE (DextrOseEquivalent) 5 to 3.
Preferably, 0 dextrin is used.

If each of the above ranges is exceeded, the granules may not be suitable for the purpose of the raw material composition for producing tofu of the present invention due to the granulation suitability of the coagulant and/or the dissolution time of the obtained granules. There is a tendency for this to become difficult, and as a result, this will have an unfavorable impact on achieving the objectives of the present invention. Taking the above into consideration, a granular coagulant having a dissolution time of 4 seconds or more is produced. When producing tofu from a raw material composition for tofu production comprising dried soymilk and a granular coagulant that satisfies the above conditions of the present invention, the raw material composition for tofu production is added to boiling water and gently stirred. Tofu can be obtained by an extremely simple method. Comparative experiments will be shown below to clarify the effects of the raw material composition for producing tofu specified by the present invention.

Comparative Experiment Example 3 (a)...1900y of glucono delta lactone was mixed with 100y of acid-treated starch, 180ml of water was added and kneaded, and then extruded into granules with a screen of diameter 1.2W&. Granulate, then fluidized bed drying, dissolution time 3
．． Granular glucono delta-lactone was obtained for 4 seconds.

(b)...DE to glucono delta lactone 1750y
Mix 250y of 1O dextrin powder and add 80mt of water.
After adding and kneading, process in the same manner as in (a), dissolving time 4. Granular glucono delta-lactone was obtained.

The crushing strength of each of the granular glucono delta lactones obtained by the above method is 220y in the case of (a).
In case (b), the voltage was 900V.

Next, the above granular glucono delta lactone (a) (b)
) and untreated powdered glucono delta-lactone (c) were used to prepare the following samples. (v) Sodium caseinate was added to soymilk obtained by a conventional method in an amount of 8.3% based on the solid content of soybean milk, the pH was adjusted to 7.2O, and the mixture was heated to 80℃3.
The soybean milk was heated for 0.8 hours, then spray-dried, and further dried in a fluidized bed to obtain dried soymilk having a particle size of 30 to 100 mesh and satisfying the solubility, dispersion, and degree of modification by heating according to the present invention.

Next, 1.60 y of the granular glucono delta lactone (a) was mixed with 30 y of the dried soymilk to obtain a raw material composition for producing tofu. (v1)...1.55 y of the granular glucono delta lactone of (b) was mixed with 30 f of dried soy milk obtained by the same treatment as in (V) to obtain a raw material composition for producing tofu.

(Incorporated)...Soy milk obtained by a conventional method was heated at 80℃ for 3 @, and then spray-dried to 30 y of dried soy milk (C
) was mixed with 1.40 y of powdered glucono delta lactone to obtain a raw material composition for producing tofu.

Each of the samples (v), (Vi), and (Vii) above was washed with boiling water
After addition of each sample, the mixture was heated and stirred, and after the addition of each sample, the mixture was poured into a melter and coagulated to make tofu.

Table 3 shows the results regarding the card value, texture, and presence or absence of mamako of the obtained tofu. Note that the amount of glucono delta lactone added in (v), (Vi), and (4) is the same.

In Table 3, the terms 1 food texture and 1 makoko are based on a 5-point scoring system where 5 is good and 1 is poor.

As is clear from the results shown in Table 3 above, (
Comparing v) and (Vi), (v) is better than (Vi)
It is clear that the curd value and texture are inferior, and this difference is due to the difference in solubility of the granular coagulant. As detailed above, by using the raw material composition for producing tofu specified by the present invention, the production of tofu can be greatly simplified, and furthermore, the production of tofu that has been known in the past can be A new method for producing tofu that could not be carried out using dried soymilk, that is, producing tofu with stable quality by simply adding a raw material composition for tofu production to hot water and stirring lightly. can be implemented.

Example 1 120k9 soybeans were soaked in cold water overnight and ground with 456k9 water, and okara was separated from the resulting bean to reduce the solid content to 9.
460k9 of 5% soy milk was obtained.

Next, power to the soy milk 460k9! Zein sodium 3.28
After adding 1.0 kg and uniformly mixing and dissolving, add an appropriate amount of sodium hydroxide to adjust the pH to 7.2O, and then heat at 80℃3
The mixture was heated for 0 seconds, further concentrated and homogenized, and then spray-dried. The dry soybean milk powder thus obtained had a particle size mainly of 100 to 250 mesh.
Next, 300 y of the dried soymilk powder was granulated with a fluidized bed granulator while spraying water, dried, and then sieved to obtain dried soymilk granules having a particle size of approximately 30 to 100 mesh. was used as a raw material composition for tofu production.

The raw material composition for producing tofu has a solubility in hot water of %,
The degree of dispersion in hot water was 4%, and the degree of modification by heating was 4. Example 2 Soy milk 460 with a solid content of 9.5% obtained in the same manner as in Example 1
k9, 3.28 kg of sodium caseinate and Hl,
After adding 0.46k9 of sucrose fatty acid ester of Bll and uniformly mixing and dissolving, add an appropriate amount of sodium hydroxide to adjust the pH to 7.2O, then perform heat treatment between 8C) and C3, and further concentrate and homogenize. After the treatment, an appropriate amount of hydrochloric acid is added to adjust the pH of the soymilk to 7. The soymilk was spray dried.

The dry soybean milk powder thus obtained had a particle size mainly of 100 to 250 mesh. 7 Next, the dried soy milk powder 3
00y was treated in the same manner as in Example 1 to obtain a raw material composition for producing tofu.

The raw material composition for producing tofu has a solubility of 90% in hot water.
The degree of dispersion in hot water was 95%, and the degree of modification by heating was 4. 1 Example 3 Glucono delta lactone 1.75k9 and DEll's dextrin 0.25k9 were mixed, 70g of water was added, and the mixture was kneaded for 8 minutes in a kneader, followed by a twin-screw horizontal extrusion molding having a screen with a diameter of 1 mm. Extrusion granulation was performed using a granulator.

Thereafter, the granulated product was dried in a fluidized bed dryer at 60° C. under two-powder conditions to obtain granular glucono delta-lactone. Next, take the granular glucono delta lactone for 3 times and 1 time. The mixture was sieved through a screen, and the middle section was used. The properties of the granular glucono delta lactone obtained by such treatment include a solubility of 5 seconds and a crushing strength of 8.
It was 44y. Next, 30y of the dried soymilk granules obtained in Example 1 were added with 1
．． 6y was mixed to obtain a raw material composition for producing tofu. Example 4 Using the raw material composition for producing tofu obtained in Example 3, tofu was produced in the following manner.

31.6 of the above raw material composition for tofu production in 300 ml of boiling water
Add y while stirring with a whisk, heat and stir for about 3 hours, then immediately pour into a coagulation container, cover with a lid, and stir for about 1 hour.
Let it stand for a while. The tofu obtained was extremely fine and delicious, with no lumps remaining.

[Brief explanation of the drawing]

Figure 1 is an explanatory diagram of an apparatus for measuring the solubility of dried soy milk, Figure 2 is an explanatory diagram of an apparatus for measuring the degree of dispersion of dried soy milk, and Figure 3 is an explanatory diagram of an apparatus for measuring the degree of dispersion of dried soy milk.
The figure is an explanatory diagram of an apparatus for measuring the solubility of a granular coagulant.

Claims (1)

[Scope of Claims] 1. A raw material composition for producing tofu consisting of heat-treated dried soymilk having a solubility in hot water of 80% or more, a dispersity in hot water of 90% or more, and a degree of denaturation by heating of 20 or less. 2. The raw material composition for producing tofu according to claim 1, wherein the dried soymilk has a particle size distribution mainly of 30 to 100 mesh. 3 Sodium caseinate is added to soy milk obtained from soybeans, the pH is adjusted to 7.2 or higher, and then spray-dried, and then granulated, and the degree of denaturation of soy milk is reduced to 2 before spray-drying.
Solubility in hot water of 80% or more, dispersion in hot water of 9, characterized by heat treatment such that it becomes 0 or less
A method for producing a raw material composition for producing tofu, comprising heat-treated dried soymilk having a degree of modification by heating of 0% or more and a degree of denaturation by heating of 20 or less. 4. The method for producing a raw material composition for producing tofu according to claim 3, wherein 4% or more of sodium caseinate is added to the solid content of soybean milk. 5. The method for producing a raw material composition for producing tofu according to claim 3, wherein the dried soymilk is granulated so that the particle size is mainly 30 to 100 mesh. 6. The method for producing a raw material composition for producing tofu according to claim 3 or 5, wherein the granulation is fluidized bed granulation. 7. For tofu production, consisting of heat-treated dry soymilk with a solubility in hot water of 80% or more, a dispersity in hot water of 90% or more, and a degree of denaturation by heating of 20 or less, and a granular coagulant having a dissolution time of 4 seconds or more. Raw material composition. 8. The raw material composition for producing tofu according to claim 7, wherein the granular coagulant comprises a coagulant and dextrin as a binder. 9. The raw material composition for producing tofu according to claim 7 or 8, wherein the coagulant is a lactone of uronic acid or aldonic acid. 10 Add sodium caseinate to soy milk obtained from soybeans, adjust the pH to 7.2 or higher, and then spray dry it,
The dried soymilk is then granulated and heat-treated so that the degree of denaturation of the soymilk becomes 20 or less before spray drying, and a coagulant is extruded and granulated with a coagulant and dextrin into granules. Heat-treated dry soymilk having a solubility in hot water of 80% or more, a dispersity in hot water of 90% or more, and a degree of denaturation by heating of 20 or less;
A method for producing a raw material composition for producing tofu, comprising a granular coagulant having a dissolution time of 4 seconds or more. 11 The amount of dextrin added to the coagulant is 1.5 to 1
11. The method for producing a raw material composition for producing tofu according to claim 10, wherein the amount of water added is 2.5% and 3 to 12%. 12. The method for producing a raw material composition for producing tofu according to claim 10 or 11, wherein the dextrin has a DE of 10 to 20. 13 Mix heat-treated dried soy milk with a solubility in hot water of 80% or more, a dispersity in hot water of 90% or more, and a degree of denaturation by heating of 20 or less, and a granular coagulant with a dissolution time of 4 seconds or more, and mix this. A method for producing tofu, which comprises adding the tofu to hot water, stirring and dissolving it, and then cooling it.