JPS6174556A - Preparation of bean curd - Google Patents

Abstract

PURPOSE:To prepare bean curd free from the soybean smell and the acid taste and smell originated from the coagulant, and having excellent taste and flavor, by adding autodigested yeast to soya milk before coagulation. CONSTITUTION:100pts.wt. of soya milk prepared by grinding soaked soybeans, is mixed with 0.05-1.5wt%, preferably 0.1-0.8wt% (dry basis) autodigested yeast, and the mixture is thermally coagulated in the presence of a coagulant.

Description

DETAILED DESCRIPTION OF THE INVENTION Industrial Application The present invention relates to a method for producing tofu with a low soybean odor and rich in flavor.

Conventional technology Tofu is usually made by soaking soybeans in water overnight, grinding them while adding water, and heating the resulting ground product (called "go") at 100°C.
After heating for about 5 minutes before and after, separate the okara and soy milk.
It is manufactured by adding this Mametsu LK coagulant and coagulating it by heating.

Magnesium chloride (also called bittern) has been used as a coagulant for tofu for a long time and has the advantage of bringing out the original flavor of tofu, but because the soymilk coagulates rapidly, the resulting tofu may sometimes have rough texture. Tofu has a rough texture, retains a soybean odor, has poor water retention, and has a low yield, requiring a wealth of experience to produce tofu of good quality and yield.

Against this background, recently glucono-delta-lactone (hereinafter referred to as 2GDL (!: abbreviated)), which has a slower coagulation speed than bittern and can produce tofu with a thin and smooth skin, has been used alone or with lucium sulfate or chloride. It is often used as a coagulant in combination with alkaline earth metal salts such as lucium and magnesium chloride.

GDL is mostly used in the production of silken tofu, which is produced in large quantities, especially silken tofu in containers, taking advantage of its characteristics, but the sourness and acidity derived from GDL There is a noticeable odor, and because so-called stuffed tofu is not exposed to water, it retains a strong soybean odor that comes from tofu, which is a major drawback in terms of quality.

In addition, a method for producing tofu with smooth and glossy skin by using the coagulant and pullulan in combination (Special Publication No. 57-1
No. 8454) has been developed, but it is insufficient to improve the taste and odor of GDL, to correct the inherent soybean odor of tofu, and especially to remove the strong soybean odor of stuffed tofu that is not exposed to water. It is.

The present invention was made in view of the current state of the prior art, and its purpose is to improve the flavor of tofu by eliminating the sour odor inherent in tofu and the sourness and sour odor derived from GDL, which is often used as a coagulant for tofu. The purpose is to provide tofu.

Means for Solving the Problems To summarize the present invention, the present invention relates to a method for producing tofu, which is characterized in that in producing tofu, yeast autolysate is mixed before coagulation. This causes the tofu to have a soy odor and G, which is often used as a coagulant in tofu production.
It corrects the peculiar sour taste and sour odor of DL, and target tofu includes firm tofu, silken tofu, and stuffed tofu such as stuffed tofu and cup tofu. That is, the purpose of the present invention is to autolyze yeast to produce a sufficient amount of components produced by yeast, and to apply this product to the quality improvement of tofu. Until now, there have been no examples of applying yeast autolysates to improve the flavor of tofu.

In the present invention, the yeast autolysate obtained by conventional methods can be used, and the yeast used as the raw material is not particularly limited as long as it can be used for food.
For example, Candida utilis
utilis), Candida Sorpode (C
andida 5orbosa).

Candig lipolytica (C4ndida1ipo)
Yeast belonging to the genus Candig such as Saccharomyces lytica), Saccharomyces cerevisiae
ces cerevisiae), Saccharomyces carlsbergensis
Carls-bergensis) 'f yeast belonging to the genus Satucharomyces, Pichia guiliamondi (
Pichia guil-iamondii) and other yeasts belonging to the throat anomala 1 Hansenula anomala (Ha
Examples include yeasts belonging to the genus Hansenula such as (Nsenula anomala), yeasts belonging to the genus Torulopsis, and yeasts belonging to the genus Rhodotorula.

Generally, autolysis refers to the decomposition of microbial cells by their own enzyme group, but in the present invention, we actively use enzyme agents (
Protease, cellulase, etc.) may be added from the beginning to perform decomposition in parallel with autolysis.

Autolysis is suitably carried out at about 30 to 65°C for about 4 to 24 hours. In addition, the ratio of yeast to water when performing autolysis can be selected appropriately, but considering the yeast enzyme titer, manufacturing process such as stirring and transportation, and economic efficiency,
It is preferable that the amount of water be 4 parts by weight or less per 1 part by weight of yeast. After sterilization, the obtained autolysed product is suitably dried by spray drying, drum drying, or the like.

As a dry product of yeast autolysate, for example, moisture 2~
8%1 protein 45-55%, free amino acids 6-20%,
Examples include those having a pH of 4 to 6.

The amount of yeast autolysate used for tofu depends on the type of tofu,
The coagulant is selected as appropriate depending on the type, amount, and desired flavor, but in general, autolysed material (
(dry matter), 0.05 to 1.5% (w/w), preferably 0.1 to 0.8% (w/w). Normally, with this amount used, the effect of suppressing the soy odor of tofu, alleviating the sour taste and odor of GDL, etc., and smoothing the skin surface of magnesium chloride etc. can be significantly recognized. Furthermore, depending on preference, 1.5% or more of yeast autolysate can be added to produce tofu with a unique taste.

In addition, when yeast autolysate is combined with 5'-ribonucleoid sodium trichum, 5'-sodium inosinate, 5'-guanylate sodium, koji autolysate, etc., the flavor I/'i is further improved. . Further, the yeast autolysate may be mixed into tofu at any stage before coagulation. For example, it may be added to ``go'', it may be added before ``go'' is heated and separated into okara and soy milk, or it may be added to ``go''.
It may be added to soy milk obtained by separating okara and soy milk.

The production method of the present invention requires no modification of conventional equipment and techniques, and is an extremely efficient tofu production method in this respect as well.

EXAMPLES Below, the present invention will be explained in more detail by giving examples together with experimental examples.

Experimental Example 1 An autolysed product of yeast (Candig utilis) (trade name: Zest 70, sold by Takeda Pharmaceutical Co., Ltd.) was used and added to tofu to examine its effects. That is, whole soybeans are soaked for 14 hours and ground while adding five times the amount of water to make "go". Heat the "go" at 100°C for 5 minutes, put it in a P cloth, press it and strain it to obtain soy milk. This soymilk was cooled to room temperature, 0.3% (weight/weight) of GDL was added as a coagulant, and the adjusted koji autolysate was added and mixed to the concentration shown in Table 1 below. The mixture was filled into a vinylitine chloride casing, heated at 9Q'C for 150 minutes, and then cooled to produce filled tofu.

The obtained tofu was subjected to sensory evaluation by a panel of 10 people.
The results are shown in Table 1.

As shown in this result, the yeast autolysate has O, l
By adding about -0.8% (weight/weight), sourness was removed or significantly reduced, and tofu with good flavor and low soybean odor was obtained.

Table 1 (Note) Analysis values of Zest 70: ash 11.1%, sodium 0.2%, calicum 2.1%, protein 52.3%, succinic acid 0.661%, free amino acids 15.81% Examples 1. Soak Ikg of soybeans in 18°C water for 1 hour, and grind while adding 4E of water.
The mixture was heated for a minute and then squeezed using a press to obtain soy milk. This soymilk was cooled to room temperature, and GDL'6y was mixed with soymilk 21 and divided into two sections.

To the same volume, 3 g of Zess) 70 (sold by Takeda Pharmaceutical Co., Ltd.) as a yeast autolysate was added (the present invention). Each of these was filled into a vinylitine chloride casing, and
℃ for 3'θ minutes and then cooled to produce stuffed tofu.

The tofu of the present invention had less soybean odor, less sour odor, and better flavor than the tofu of the control group.

Example 2 Soybean Ikg was soaked in water overnight and ground while adding 4g of water.
This is combined with yeast (Cantig utilis) autolysate (
Product name: Zesu) SL.

After mixing 259 (sold by Shikinichi Yakuhin Kogyo Co., Ltd.), 45 J of soy milk was obtained by squeezing with a compressor.

When the temperature of this soymilk fell to 70°C, 27y of calcium sulfate was added, mixed, poured into a mold box, and left to stand for 1 hour to produce silken tofu.

This product had a better texture, less soybean odor, and was more preferable in terms of flavor than the product to which no yeast autolysate was added. (Note) Analysis values of Zest SL: Ash 6.8% 1 Sodium 0.2%, Calicum 1.6%, Protein 70.6
%1 Succinic acid 1.669%, free amino acids 7.66% Example 3 Yeast autolysate [Zest 70 (Sold by Takeda Pharmaceutical Co., Ltd.)
i2p was obtained in Example 1 as 21! Add to ``go'' and mix. After heating this at 100°C for 15 minutes, we squeezed the soymilk with a press for 1.51%! I got it.

After cooling this soy milk to room temperature, adding GDL5y and mixing, 7, dispense into plastic cups, seal with lids, heat in boiling water at 90'C for 40 minutes, and further cool to produce filled tofu. did.

This Bean M had no soybean odor, no sour taste, and no sour odor, and was preferable.

Effects of the Invention As explained in detail above, the method for producing tofu using the yeast autolysate of the present invention reduces the soybean odor inherent in tofu and eliminates the soybean odor caused by coagulants such as GDL. This method is suitable for producing tofu with good flavor by correcting acidity and sour odor. In particular, the amount of filled tofu produced using GDL, which has a low coagulation rate, as a coagulant is huge, and these tofu are manufactured without being exposed to water, so the quality improvement of tofu by the method of the present invention is remarkable. be.

Claims (1)

[Claims] 1. A method for producing tofu, which comprises mixing yeast autolysate before coagulation.