JPS61104760A - Tea-containing bean curd - Google Patents

Abstract

PURPOSE:To prepare a tea-containing bean curd enriched with vitamin C, having appetizing dark green color or having pale green color and characteristic fragrance of green tea, by adding ground tea or powdery tea to soya milk in the preparation of bean cured by conventional process. CONSTITUTION:5.4l of soaked soybeans (9kg) is ground in the presence of 10kg of water, heated, and filtered to obtain 10.2kg of soya milk. A part of filtered soya milk is mixed with 80g of ground tea by a mixer, etc., to obtain a soya milk containing ground tea in high concentration and the milk is added to the remaining part of the soya milk, and stirred to uniformize the pigment of the ground tea. The mixture is added with 200g of a coagulant, left at rest, and prepared to a tea-containing bean curd by conventional process for the preparation of coarse-grained bean curd, fine-grained bean curd, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION The method for producing brown tofu of the present invention involves adding 6 liters of soaked soybeans, 9 to 2 to 1 to 1 part water.
Add 2 to 0 to make a grinding 9. Heat and filter to obtain 10.2 Kp of soy milk.Usually, a coagulant is added in this step to produce silken tofu.

In the present invention, a part of the filtered soy milk is separated and mixed with 80% matcha.
Mix F using a mixer etc. to make highly concentrated matcha soy milk,
Add this to the soy milk, take care to mix the pigment well, add coagulant 2001, and let stand. It is also a method for producing cotton brown tofu, etc. using the usual method for producing firm tofu and silken tofu.

Depending on the ingredients and the amount added, brown tofu may have an astringent taste, some brown tofu may have a bitter taste, and may disturb the taste.

In such cases, good tofu can be obtained by adding 0.01 to 0.5% of a chemical seasoning such as glutamic acid to soymilk.

Ingredients Amount Added Notes Matcha Tea 0.5% to 5% Tea extract powder tea mixed with soy milk Dissolved in soy milk 4. Effect description 1 Matcha style has a dark green color that arouses appetite.

2 Green tea style case It has a light green color and a unique aroma of green tea.

Vitamin C contained in tea is replenished.

Claims (1)

[Scope of Claims] This invention relates to a method for processing tofu in which the tofu has a pigment or aroma in the tofu manufacturing process. A method for producing tofu that has the unique color aroma of matcha, green tea, etc. by adding matcha or green tea powder to soy milk using a conventional tofu production method.