JPS61139355A - Preparation of bean curd - Google Patents

Abstract

PURPOSE:To increase the mount of separated amino acid from soybean protein compared with conventional method in the preparation of soya mil, thereby increasing the amount of free amino acid and improve the taste and flavor of bean curd, by passing electrical current through the ground soybean juice to effect the quick heating of the juice. CONSTITUTION:Swollen soybeans are ground with water, and the juice is mixed with a dilute salt solution. The mixture is poured into an insulated vessel furnished with a pair of electrode plates at opposite walls, and an electrical current is passed through the mixture of heat the mixture at a prescribed temperature in a short time. The quick-heating action promotes the quick separation of the amino acid from the soybean protein contained in the mixture to increase the amount and yield of the free amino acid. The obtained hot liquid is squeezed, and the resultant soya milk is mixed with a coagulant such as bittern and poured into a coagulation box and drained. A delicious bean curd having excellent taste and flavor can be prepared easily in improved yield.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application This invention relates to a method for producing tofu in which the I content of amino acids in protein is increased by the rapid heating and temperature raising action of electricity, thereby improving the flavor and increasing the yield.

Conventional technology Tofu, which has long been known as a typical soybean protein food, is produced by mixing expanded and soft soybeans with an equal amount of water, grinding, and then mixing the resulting juice into boiling water and stirring. While boiling, make a broth, and squeeze the broth with a cloth etc. to make a page paper.
Needless to exemplify, it is generally well known that the product was manufactured by a manufacturing method in which bittern liquid is mixed and stirred, left to stand, and then the liquid is taken out, placed in a coagulation container, and drained. be.

Problems to be Solved by the Invention However, according to the conventional well-known tofu manufacturing method of this type,
Soy milk, which is the source of tofu, is produced by putting the juice of ground soybeans and water into a boiling pot, gradually heating and boiling it over a considerable period of time, and then squeezing the broth through a cloth. That's what I was doing.

However, in the boiling method using heating as described above,
Because it is difficult to rapidly boil the ground juice to a predetermined temperature within a short period of time, it is not possible to separate more amino acids contained in soybean protein, and the total amount of free amino acids is less than 1125 mg per 100 g of tofu. Then,
One problem was that it was not only impossible to further improve the flavor of tofu itself, but also that it was impossible to increase the yield of soymilk.

Therefore, as a means of obtaining soybean milk, the present invention creates a mixed solution by mixing particularly ground juice with a dilute salt solution with a salt concentration that allows for even and good current conduction, and this mixed solution is connected to a pair of electrodes on opposite sides. It is placed in an insulating container equipped with a plate, and the entire mixture is heated internally to a predetermined temperature within a short period of time by energizing with an alternating current to obtain soy milk. By providing a tofu production method that can significantly increase the yield of soymilk, it is possible to further improve the flavor of tofu by promoting the separation of amino acids and increasing the amount of free amino acids. It is a problem solved.

Means for Solving the Problem Therefore, the technical problem of the method of the present invention is that during the process of obtaining soymilk, the amino acids contained in soybean protein are rapidly heated by electrical processing, which is difficult to achieve in conventional production. The purpose of this method is to achieve more separation than conventional methods, increase the amount of free amino acids, further improve the flavor of beans and curd, and further increase the yield.

In order to solve this technical problem, the method of the present invention creates a mixed solution by stirring and mixing the juice obtained by grinding water and swollen and soft soybeans with a dilute salt solution, and the mixed solution is placed on the opposite side. In an insulating container equipped with a pair of electrode plates, the temperature is raised to a predetermined temperature within a short period of time using electricity to form a heated liquid, and the heated liquid is then squeezed to obtain a soymilk with a coagulant added. The tofu manufacturing method is characterized in that the tofu is mixed, stored in a coagulation box, and drained.

Operation The above technical means operates as follows (see Figures 1 and 2). That is, an appropriate amount of soybean A that has been swollen and softened by an appropriate means is mixed with water, and the mixture is ground to produce juice B. Next, the juice B is stirred and mixed with a dilute salt solution C having a salt concentration sufficient to ensure uniform and good current conduction to form a mixed solution. Once the mixed liquid is obtained in this way, the mixed liquid is placed in an insulating container 2 in which a pair of electrode plates 3, 3 are arranged on opposite sides, and then a pair of electrode plates 3, 3 are placed on opposite sides. If an alternating current M is passed for 3 hours, the alternating current M will gradually increase as the current passes, and the Joule heat generated by uniformly and well passing the current through the mixed liquid will cause the entire mixed liquid to be heated from the inside. The heated liquid E can be rapidly heated to a predetermined temperature within a short period of time.

Therefore, the separation of amino acids in soybean protein contained in the mixed liquid is rapidly promoted by the rapid heating and temperature raising effect caused by the electricity supply as described above, and the amount of free amino acids and the yield are increased.

Next, the obtained heated liquid E is squeezed to make soy milk F, which is mixed with a coagulant such as bittern juice and stirred, then stored in a coagulation box 5 and drained, and the flavor is very good.
Moreover, delicious tofu e with increased yield can be easily produced.

EXAMPLE Next, the method of the present invention will be explained based on an example of a plant shown in the attached drawings.

In the drawing, AFi consists of an appropriate amount of soybeans that have been swollen and softened by a suitable means, and the soybeans A are mixed with the same volume of water and then ground through a grinding machine 1 having an appropriately configured structure to produce soybeans. Make soup B, which is a mixture of A and water.

C is a dilute salt solution whose salt concentration is maintained at, for example, 0.26% in order to enable electricity to be applied under uniform and good conditions during electrical processing; Liquid C is stirred and mixed with the liquid B to form a mixed liquid.

2U, a straight insulating container with an open top surface and a pair of electrode plates 3.3 on opposite sides that can be freely inserted and removed,
A mixed liquid is stored in the insulating container 2, and the mixed liquid is heated within a short time by Joule heat generated by the energizing action of a non-alternating current applied across a pair of electrode plates 3, 3. The heated liquid E is obtained by rapidly raising the temperature to a predetermined temperature, for example, 90°C to 100°C. Therefore, by rapidly heating the mixed liquid to a predetermined temperature within a short period of time by electrically processing the mixed liquid, the amino acids in the soybean protein contained in the mixed liquid are quickly separated and free amino acids are released. The yield can be increased at the same time as increasing the amount of

The heated liquid E obtained through the above-mentioned process is squeezed with a suitable milking machine 4 to obtain soymilk F, and after mixing and stirring a coagulating agent such as bittern into this soymilk F, it is transferred to a coagulating container. 5, and finally subjected to draining process 9 to produce a predetermined tofu G.

Reference numeral 6 denotes a temperature detection needle for detecting the heating temperature of the mixed liquid, and the detection needle 6 has its tip end inserted into the mixed liquid.
The mixed liquid is heated to a predetermined heating temperature, e.g.
When the temperature is detected, the current supply to the pair of electrode plates 3.3 is cut off to complete the heating process due to the current supply action.

Therefore, 300 g of soybean A was soaked in water for 12 hours to make 21 volumes of swollen and softened soybeans, which were then fed to the grinding machine 1 to crush soybean A of %<xz> along with 1 g of water. Prepare soup B, then add dilute salt solution Cal with a salt concentration of 0.26% to the soup B, stir and mix, and store the resulting mixed liquid in an insulating container 2. electrode plate 3,
When an alternating current is applied evenly over a period of 3 hours, the temperature of the mixed liquid is rapidly increased from the inside due to the Joule heat generated.
It was possible to easily obtain a 100°C heated liquid E in which both the amount of free amino acids, which are the source of flavor, and the yield were increased in about 18 minutes.

In addition, during the above-mentioned energization process, the flowing current is the second
As shown in the current change line graph in the figure, the amount of current is small at the beginning of energization because of the dilute salt solution C, but as time passes and the temperature of the mixed liquid gradually increases, the amount of current also increases. The temperature increased proportionally, and the mixed liquid could be rapidly heated to the predetermined temperature of 100° C. in about 18 minutes.

Next, after squeezing the heated liquid Et with the above-mentioned squeezer 4 to obtain soymilk F, the soymilk F is further mixed with a coagulant and stirred, then placed in a coagulation box 5, and finally drained to obtain a free amino acid content of tofu 100. It was possible to obtain tofu G containing 12.95 mg per gram of good flavor and with a yield about 20% higher than tofu produced by a conventionally well-known production method.

The Tokyo Food Sanitation Association tested 100g of tofu produced by the method of the present invention and 100g of tofu produced by the conventional method using the same variety of soybeans in terms of moisture, ash, and free amino acids, and the results were as follows: It was as follows.

According to this, juice B obtained by grinding as in the present invention
After mixing with dilute salt solution C, the mixed liquid is rapidly heated and heated within a short period of time by electrical processing to produce tofu 9, which not only improves the ash content but also improves the flavor. It was clearly observed that the amount of free amino acids was also significantly increased compared to the tofu produced by the conventional method, and the flavor was further improved.

Effects of the Invention In short, the present invention stirs and mixes the juice B obtained by grinding water and swollen and soft soybeans A, especially with a diluted salt solution C, to create a mixed slurry. Since the liquid was housed in an insulating container 2 in which a pair of electrode plates 3, 3 were arranged and subjected to energization processing, the electric current could be distributed evenly in the mixed liquid. The Joule heat generated rapidly heats the mixed liquid from the inside, and the heated liquid E is heated to a predetermined temperature within a short time, promoting the separation of amino acids in soybean protein and reducing the amount of free amino acids. At the same time, the yield can also be increased.

Therefore, since the soymilk F obtained by squeezing the heated liquid E contains a large amount of free amino acids, the tofu G produced by mixing a coagulant and storing it in the coagulation box 5 and draining it is different from the conventional method. Not only is the flavor significantly improved and delicious compared to traditional tofu, but it also has the effect of increasing yield.

[Brief explanation of the drawing]

The drawings show an embodiment of a plant for carrying out the method of the present invention, and FIG. 1 is a partial longitudinal system diagram of the plant, and FIG. 2 is a current change curve graph. A... Swollen and soft soybeans, B... Grinded juice, C...
・Dilute salt solution, D...mixture, E...heated liquid, F...
Soy milk, G...Tofu, 2...Insulating container, 3,3...
・Pair of electrode plates, 5...coagulation box

Claims (1)

[Claims] The juice obtained by grinding water and swollen and soft soybeans is stirred and mixed with a dilute salt solution to create a mixed solution, and the mixed solution is placed in an insulating container with a pair of electrode plates arranged on opposite sides. After heating it to a predetermined temperature within a short time by applying electricity to make it into a heated liquid,
A method for producing tofu, characterized in that soymilk obtained by squeezing the heated liquid is mixed with a coagulant, stored in a coagulation box, and drained.