JPS6143973A - Granular tofu(bean curd) - Google Patents

Abstract

PURPOSE:To obtain granular TOFU(bean crud) having improved flavor, etc., by a simple device, by cutting TOFU strained through silk cloth into a specific size, heating the cut pieces in hot water with stirring, separating TOFU from the hot water, stirring it further to evaporate water. CONSTITUTION:Preferably TOFU strained through silk cloth obtained by emulsifying 5-20wt% fats and oils into soybean milk, cut into 3-15mm. square by a stainless steel wire, piano wire, etc., and, heated in hot water at 70-95 deg.C for 10-50min with stirring. The TOFU is separated from the hot water, and TOFU is dehydrated directly or after being cooled. Then, TOFU is stirred under heating by a rotary pot, etc. to evaporate water, and the final solid content is adjusted to 20-40wt% based on the initial weight, to give the aimed granular TOFU.

Description

[Detailed Description of the Invention] [Industrial Application Field] Tofu is a traditional food from ancient Japan, and cotton tofu and silk tofu are representative examples. The tofu according to this invention is
It is a granular tofu obtained by cutting silken tofu into cutting cards and tightening the cards by heating. In the past, it has been used or many attempts have been made to use it not only in Japanese cuisine but also in Western cuisine. However, its use in Western cuisine has not yet become widespread due to the inherent flavor and texture of tofu.

This granular tofu has a meat-like chewy texture and the inherent flavor of tofu that comes with it, making it even more desirable, so it can be used in various Western dishes as a substitute for ground meat, and its uses are extremely wide. It is something.

[Conventional technology]

There are many reports on the production of granular soy protein from soybeans, defatted soybeans, or defatted soybean powder. It was obtained by cross-coating with gluten, molding, and freeze-drying or surface solidification (for example, Japanese Patent Application Laid-Open No. 50-7030,
(Japanese Patent Application Laid-Open No. 55-7002, Japanese Patent Application Laid-open No. 55-7030, etc.), these manufacturing techniques not only require complicated equipment and processes, but also require high production costs due to the freeze-drying method. be.

[Problem that the invention seeks to solve]

There is granular soybean protein that can be obtained by conventional techniques, but this is clearly different from the granular tofu according to the present invention and cannot be called tofu in terms of flavor and the like. That is, granular soy protein generally has a poor flavor, even if it has an excellent flavor.

It is mainly used as a bulking agent by being kneaded with food materials.

The granular tofu according to the present invention can be widely used as a cooking ingredient and is clearly ``tofu'', similar to, or even thinner than, original tofu in terms of flavor and texture.

[Means for solving problems]

This invention provides a novel granular tofu with a meat-like chewy texture by cutting silky tofu and tightening a cutting card with heat.
Such granular tofu can be used as an ingredient in a wide variety of cuisines, whether Japanese or Western.

That is, 3 to 15 pieces of silken tofu obtained by a conventional method
Cut into mm squares, stir and heat in hot water at 70 to 95°C for a while using a rotary pot, etc., then separate the hot water and tofu, and use this tofu as it is or after cooling, further stir and heat. The water is evaporated and the final solid content is reduced to the initial weight ratio of 2.
It is granular tofu with a content of 0 to 40%.

The silk tofu used as a raw material for this invention may have any hardness, shape, etc., as long as it is made by a conventional method.
An example of the manufacturing method is as follows.

That is, the soybeans are soaked in water and swollen, then ground together with water, separated into soy milk and okara after heating, and then a coagulant (calcium sulfate, magnesium chloride, glucono delta-lactone, or any other type) is added to the soy milk. It can be obtained by adding and solidifying it, and then cutting it as it is or cutting it into an appropriate size, or by going through a subsequent exposing process.

This silk tofu is cut into 3 to 15 m squares, and this cutting can be easily done using stainless steel wire, piano wire, or the like. Next, the cut tofu is placed in hot water at 70 to 95°C, or the cut tofu is poured into hot water and stirred and heated for a while. in this case,
If the temperature is lower than 70°C, the consistency is poor.

Even if it is reheated in the next step, the final solidity is often low, and if the temperature exceeds 95°C, it will become hard and the structure and flavor will deteriorate. As described above, temperature control in this step is important in relation to stirring and heating time.

This process yields a tofu shoe king card.

The curd is separated from the hot water, left as it is or after cooling, drained, stirred and heated until the final solid content is 20-40%. This stirring and heating is performed using a rotary pot or the like. This heating process brings the surface of the tofu into a perfectly dry state, and the grains do not stick together even after subsequent changes in heating conditions and physical conditions. Even if granular tofu solidifies into a block, it can be easily returned to granular tofu by heating, heating, or mixing with a liquid substance.

Also, when silk tofu is made by emulsifying 5 to 20% oil and fat in soybean milk as a raw material, granular tofu can be produced using the same manufacturing method as above. When the addition rate of fats and oils is 5% or less, the effect on flavor is small, and when it exceeds 20%, emulsification problems can be further increased, making it possible to use it more widely.

〔effect〕

Silk strained tofu was cut into 3+am, 10m, and 15++o pieces, and granular tofu was obtained using the manufacturing method of the present invention. The cooking time and cooking temperature for this granular tofu were set for each cutting size, and the product was evaluated in terms of uniformity of chewing texture, flavor, significance compared to original tofu, and final solid content. Ta.

The results are shown in Tables 1 to 3.

2. From these tables for tofu with a cutting size of 10m5, it can be seen that the cutting size and the kneading time have a close relationship with the properties of the product. That is, by appropriately combining a cooking size of 3 to 15+m+, a cooking temperature of 70 to 95°C, and a cooking time of 10 to 50 minutes, granular tofu having the desired properties can be obtained.

In the case of a cutting size of 5 m, as shown in Table 1, the cutting time was 10 to 20 minutes, the cutting temperature was varied from 65°C to 90°C, and the properties were observed. Excellent properties were shown in all evaluation items only when the cooking time was 15 minutes and the temperature was 85°C. 70℃ and 85℃ for 20 minutes, 70℃ for 30 minutes
℃ is good for all, but there are variations depending on the evaluation items at 65 ℃, 85 ℃, and 90 ℃. For cutting size 10m+, shoeing time 2 as shown in Table 2.
All exhibited excellent properties at 80° C. and 90° C. for 0 to 40 minutes.

The results are shown in Table 1 and 3 for the cutting size of 15 square meters, but the only case where all excellent properties were exhibited was when the sewing time was 40 minutes and the sewing temperature was 85°C.

This indicates that as the size increases, the curing time must be increased to obtain grains and grains with good properties.

The final solid content is influenced by the shoeing size, shoeing time, and shoeing temperature, but as in this invention, the final solid content is 5 to 15++ seconds, 10 to 50 minutes, and 70 to 50 seconds, respectively.
If the numerical value is limited to 95° C., it can be seen that 20 to 40% exhibits excellent properties in each evaluation item.

As described above, the granular tofu according to the present invention is superior to the original tofu in terms of flavor and the like. Furthermore, the production equipment is simple and economical efficiency can be expected.

In this way, a completely new granular tofu can be obtained, and the granular tofu has a wide range of utility not only as a substitute for ground meat, but also as a variety of food materials.

〔Example〕

10 kg of whole soybeans were soaked in water overnight, ground with water, heated, and separated into soy milk and okara to obtain 100 kg of soy milk. 0.3 to 0.4 kg of calcium sulfate was added to this soymilk and coagulated to prepare silken tofu. Cut this silk strained tofu into 5~10cm squares with stainless steel wire,
The mixture was poured into a tank containing 250 kg of hot water at 70 to 95°C, and kept at a constant temperature for 20 to 40 minutes while stirring with an agitator.Then, the hot water was removed, water was poured in, and the mixture was cooled.
Remove the tofu on a wire rack, drain, and transfer to a rotary pot.
After heating for 0 minutes, 30 kg of granular tofu with a total solid content of 25% was obtained.

2. 10 kg of oil and fat were added to the soy milk obtained in the same manner as in 1 above, and the mixture was subjected to a homogenizer under pressure of 150 kg/aJ to obtain about 110 kg of emulsified soy milk. 0.33~ for this soy milk
0.44 kg of calcium sulfate was added and 40 kg of granular tofu with a total solid content of 35% was obtained in the same manner as in 1.

Claims (1)

[Claims] 1. Silk tofu obtained by a conventional method is cut into 3-15 mm squares, stirred and heated in hot water at 70-95°C for 10-50 minutes, and then the hot water and tofu are separated. This tofu is heated as it is or after cooling, and then stirred and heated in a rotary pot to evaporate water, and the final solid content is reduced to a weight ratio of 20 to 20.
Granular tofu with 40%. 2. The tofu according to claim 1, wherein the silk tofu is made by emulsifying 5 to 20% oil and fat in soy milk.