JPS61128856A - Preparation of bean curd coagulated with bittern - Google Patents

Abstract

PURPOSE:To prepare a bean curd coagulated with bittern, free from contamination with sundry germs, preservable for a long period, and having delicious taste, by extracting hot soya milk from GO (suspension of ground soybean), transferring the soya milk to a heat-insulating closed vessel, sterilizinag at a low temperature under specific condition, dripping bittern to the milk to effect the coagulation, and again sterilizing at a low temperature under specific condition. CONSTITUTION:Hot soya milk (usually 95-98 deg.C) extracted from GO is transferred to a heat-insulating closed vessel, sealed, cooled spontaneously, and maintained at 85-90 deg.C for 8-10min to effect the low-temperature sterilization. Bittern is dripped to the milk to effect the coagulation of the milk to bean curd, the vessel is sealed, and the bean curd is subjected to the low-temperature sterilization and aging at 80 deg.C for 30-40min to obtain the objective bean curd coagulated with bittern.

Description

Detailed Description of the Invention "Industrial Field of Application" The present invention involves pasteurizing soymilk before and after the coagulation process with bittern when producing bittern tofu.
This article relates to a method for producing bittern tofu that minimizes the contamination of bacteria during the production process.

``Prior Art'' Conventionally, tofu was produced by processing soymilk extracted from boiled soybean liquid in an open state, except for when it was packaged.

Various methods have been considered to prevent the contamination of germs during packaging, but coagulants must be mixed into soymilk during processing, for example, during coagulation, so it is unavoidable to leave this free. It is necessary to do so.

For this reason, it is not possible to completely prevent the contamination of various bacteria, and as a result, the product only has a poor shelf life and lacks flavor.

Also, when using bittern as a coagulant, it is difficult to make homogeneous tofu because bittern coagulates at an extremely fast rate compared to when using artificial coagulants (such as calcium sulfate or glycono-δ-lactone). is very difficult. However, on the other hand, the flavor is much better than that obtained using artificial coagulants. Therefore, in order to make bittern tofu with a strong flavor, we dissolve bittern in a thin layer of water.
Currently, solidification is performed gradually over time.

That is, in this case, the time during which the soymilk is exposed to the outside air becomes longer, which increases the chance of contamination with bacteria.

"Problems to be Solved by the Invention" The present invention aims to solve these problems, and uses the conventional coagulation method using bittern as is, without installing any special sterilization equipment, and achieves the sterilization effect. I would like to list the following.

"Means for Solving the Problems" The present invention involves heating high-temperature soymilk extracted from soybean soup in a heat-retaining airtight container until the temperature reaches approximately 85-90°C.
Hold for 0 minutes to perform pasteurization, then open the sealed container and drop bittern to coagulate the soymilk, then close the container and freeze at a temperature of about 80°C for about 30-40 minutes. The tofu is sterilized and aged.

``Function'' Soybean milk obtained by crushing soybeans with water and boiling the soybean liquid in a steamer, filtering and extracting it, is generally made by boiling the soybean liquid,
Subsequently, it is extracted immediately, so it is still hot and
In itself, it is highly effective in killing germs.

The soybean milk temperature at this time is usually 95 to 98°C.

This high-temperature soymilk is placed in a heat-retaining airtight container and left to stand naturally until the temperature drops to approximately 85 to 90°C.

Depending on the extraction method, the soy milk temperature may be 95℃ or lower;
Warm up to about 100 ml.

When the outside temperature is normal temperature, the time required for natural cooling is generally about 8 to 10 minutes.

For about 8 to 10 minutes at this time, under the closed condition, about 9
By maintaining the temperature from 8°C to approximately 85°C, and at an average temperature of approximately 91°C, contamination with various bacteria is prevented, and
Pasteurization is performed to kill any contaminating bacteria.

Next, bittern is dissolved in water, and a small amount of this solution is dropped into soymilk whose temperature has already dropped to about 85 to 90°C to coagulate it.

In this case, the top surface of the container containing soymilk is exposed to the atmosphere.

= 4- When stirring the bittern to solidify it, it is best to use a ladle to gently lift only the soymilk in the upper part of the container. In this case, the soymilk in the lower part is guided by the upward movement and moves quietly in a flowing manner, and the whole is stirred extensively, thereby achieving uniform coagulation.

When coagulated grains the size of sesame seeds are seen in the soy milk above, stop dripping the bittern and stop stirring.

Then, the container is sealed again, and the solidification temperature is maintained at approximately 80° C. for aging for approximately 30 to 40 minutes.

At this time, if the temperature inside the container is much lower than 80°C, heating treatment is performed.

By keeping the tobu at about 80° C. in a sealed state for about 30 to 40 minutes, the tobu is pasteurized again while preventing the contamination of germs, and the tobu is aged.

The process diagram is as follows.

Soymilk---1--->Heat-sealed, natural cooling-1---
(95-98°C) (85-90°C) (8-10 minutes)
= 5 - Pasteurization bitter drop ---> Seal with heat insulation --- 1--- and solidify (80℃) (30 to 40 minutes) Pasteurization,
Ripening ``Effects of the Invention'' The process of the method of the present invention is extremely simple and easy, and anyone can obtain tofu that is uniform and has good taste. -The extracted soymilk is first pasteurized in a sealed container, and after the coagulation process is performed in the open air, it is pasteurized and aged again in a sealed state. There is little chance of contamination of miscellaneous bacteria in the tofu, and the contaminant contaminants are immediately killed by pasteurization, making it possible to obtain delicious bittern tofu that has a long shelf life.

Claims (1)

[Claims] The high-temperature soy milk extracted from the soybean juice is held in a heat-retaining airtight container for about 8 to 10 minutes until it reaches approximately 85 to 90°C, during which it is pasteurized, and then the airtight container is released. A method for producing bittern tofu, in which bittern is added dropwise to coagulate soymilk, the container is then sealed, and pasteurized at a temperature of approximately 80° C. for approximately 30 to 40 minutes, and tofu is aged.