JPS6152234A - Production soybean curd bread - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention is directed to the production of tofu bread with completely new and previously unknown characteristics using tofu or soy milk as the main ingredient.

First, tofu curd or soymilk is produced as a raw material. Tofu curd as used in the present invention refers to tofu with a solid content of 10 to 30%, preferably about 22%. Tofu is
It is produced in accordance with a conventional method, for example, by soaking soybeans in water, grinding the resultant, adding water, heating and filtering to obtain soybean milk, and adding a coagulant to this to coagulate it. The momen tofu produced in this manner by a conventional method has a solid content of 15q.
Items of grade b can be used as is as tofu curd. If this is not the case, tofu curd is produced by adjusting the amount of water added during tofu production, or by dehydrating the product tofu or adding water to it to adjust the water content.

The tofu curd is made into a paste using a mixer, mixer, or other suitable means. At that time, the necessary amount of the compound is added to form a paste.

Ingredients include, for example, sugar, salt, eggs, skim milk powder, milk, soybean flour, vegetable oil, shortening, putter, a small amount of water, and fortifiers (vitamins, calcium, etc., minerals, amino acids, etc.). However, materials used in the baking industry can be used.

Tofu curd or tofu curd and soy milk, and various ingredients are blended with soy milk to form a paste, and then flour is mixed. At this time, there is no need to add water; simply add flour directly to the paste and mix thoroughly to obtain dough. If necessary, it can be adjusted by adding water.

Since this method does not require a complicated fermentation process, the dough produced as described above can be immediately distributed and shaped. This is then heated and allowed to cool, but if necessary, roasting may be performed before heating. The heat treatment may be performed by roasting in an oven as in a normal bread making process, or various heating methods such as steam heating may be used as appropriate, with steam heating being preferred.

If this is left to cool, the desired bread can be obtained.

Although this product can be eaten as is, it is suitable for frozen products for long-term storage purposes.

It is also very suitable for storing bread, and this point is also an important feature of the present invention.

Frozen bread maintains its quality immediately after production by appropriately heat-treating it by steaming it, frying it in oil, or baking it in an oven.

Furthermore, the bread regenerated in this way not only has the same flavor as the original regular bread, but also has no changes in its structure or physical properties, and has extremely outstanding properties such as no freezing denaturation. It shows.

The frozen bread product produced in this manner may be appropriately packaged. If necessary, you can put ingredients, bean paste, jam, cream, etc. inside.

Examples of the present invention will be described below.

Example 1 Momen tofu produced by a conventional method was lightly pressed to dehydrate it to obtain tofu curd with a solid content of 22 inches.

27.3 parts by weight of this tofu curd was placed in a mixer, and the following ingredients were sequentially added. 0.2 parts of salt,
1.5 parts by weight of skim milk powder, 22.7 parts by weight of chicken eggs, 1 part by weight of vegetable oil
．． 3 parts by weight sugar 18.2 parts by weight, soy flour 1.5 parts by weight,
Add 1.8 parts by weight of water and all these ingredients in a mixer and thoroughly mix to form a paste.

Add 26.5 parts by weight of wheat flour to the obtained paste, mix thoroughly, put it in a mold box, shape it, and then press it at 90°.
Steam heating for CI5 minutes and sterilization were performed, followed by cooling to obtain a product.

Example 2 After pre-cooling the tofu bread produced in Example 1 = 30°C
After cooling in a freezer for 12 hours, it was taken out of the box, packed in a plastic bag, and stored at -30°C.

When the frozen bread was heat-treated in a steamer after one month of frozen storage, it was regenerated into bread having exactly the same flavor and texture as that produced in Example 1. Furthermore, when frozen bread was fried, extremely delicious fried bread was obtained, and it was demonstrated that bread of excellent quality could be obtained without any freezing denaturation.

To summarize the features of this product: (1) You can't feel the unique taste of tofu at all.

(2) It has the same flavor and color as castella, and its smooth texture enhances its soft feel.

(3) In terms of nutrition, the amount of carbohydrates and fat is lower than that of castella, and the protein, minerals, vitamins, etc. are all higher than that of castella (see Monto Japan Food Standard Composition Table 4-7).High amount of soybean protein. It suppresses constyrol and contains many other essential nutrients, making it suitable for use as a health food for the general public.

(4) If the product is to be consumed in a short period of time, it has the advantage that it can be handled as a frozen product if it is kept chilled for a long period of time.

(5) As for the cooking method, if you fry it, you will make ``fried bread'', if you steam it, you will make ``steamed bread'', and it will be served as is. It can also be made into a cake by combining it with jam, marmalade, cream puffs, peanut butter, raisins, almonds, etc.

(6) Since the component values of this product are clear, it is convenient for creating menus, so it can be used as a wide range of products for school lunches, the restaurant industry, and home use.

Nutritional value (per 100g of product)

Claims (1)

[Claims] Tofu curd is produced by adjusting the solid content of tofu to 10 to 30%, or tofu curd and soy milk are mixed and made into a paste, or flour is added to soy milk and mixed thoroughly, which is then shaped. A method for producing tofu bread characterized by heat treatment.