JPS6211578B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a method for producing tofu containing completely new ingredients.

(Prior art) Up until now, tofu has been made from beans, which are precipitated in water, ground with water, and then the bean paste (ground soybean water) is pressurized and boiled with an antifoaming agent added, and then squeezed. The tofu lees are separated to obtain soymilk, a coagulant is added to the milk, and once the protein coagulates, it is compressed to make tofu. However, if certain other vegetable or animal materials (ingredients) are mixed during the manufacturing process, the tofu may not coagulate due to the characteristics of the proteins, inorganics, salts, etc. contained in the beans. Or tofu is not formed. For this reason, no attempt has been made to mix other ingredients in the tofu manufacturing process so far.

In other words, the main component of bean protein is mostly glycinin (approximately 99%), and this glycinin coagulates with inorganic salts such as magnesium chloride and calcium sulfate and precipitates to form tofu. This coagulation phenomenon did not occur when animal and vegetable raw materials were mixed.

(Problem to be solved by the invention) As mentioned above, when other animal/vegetable materials are mixed with beans, the coagulation phenomenon does not occur because glycinin, the main component of soy milk protein, interferes with coagulation. It is presumed that some factor is involved. In other words, it seems that the salinity of the coagulating liquid also has an effect. Therefore, the present invention aims to produce tofu that is sufficiently coagulated and has the same texture as regular tofu even though raw materials (components) other than beans are mixed therein.

(Means for Solving the Problems) In order to solve the above problems, the present invention involves heating wakame seaweed and other seaweeds in boiling water in addition to soy milk made using beans in the usual manner. The seaweed-containing product is made by mixing the semi-boiled, dried and powdered product, and then adding a mixture of potassium bromate solution and calcium sulfate solution at a normal temperature of about 70°C or higher and coagulating it. It is designed to produce tofu.

(Function) Although wakame and kelp have completely different growth conditions and production areas, they all contain the same amount of protein, that is, amino acids, and while they also contain fats and inorganic substances, wakame and kelp in particular have a sticky property. It contains a large amount of arginine, which is a protein with soybeans, and it easily emulsifies and binds with soymilk, so it is not separated or isolated from soymilk, and even if it is completely emulsified and separated, it is coagulated by a coagulant, so soybean It integrates with other proteins to form high-quality tofu.

In addition, as mentioned above, the main component of bean protein is glycinin, which has the property of being soluble in diluted salt solutions, and beans also contain soluble inorganic salts like calcium phosphate. When grinding with soybean to make soy milk, glycinin, which is the main component of protein, dissolves here. If salts such as magnesium chloride or calcium chloride are added to this while heating it, glycinin coagulates and precipitates. According to the above theory, seaweed containing a large amount of inorganic salts emulsifies well with soy milk, which is made from soy protein. It is thought that the mixture solidifies while it is being mixed, so it is well mixed.

However, the purpose of heating and precipitating seaweed separately is to reduce the salinity and make it mix well with soy milk.This is because when coagulating soy milk, if there are too many salts, the proteins may not be precipitated or may be precipitated. Also, like soy milk, seaweed is heated a little to ensure that they emulsify each other well.

Potassium bromate is used as a coagulant to coagulate and coagulate seaweed while promoting emulsification and dispersion.For fundamental coagulation of soymilk, a known aqueous calcium sulfate solution is used to adjust the amount of soymilk mixed. By mixing it with the above-mentioned calcium bromate and using it as a coagulant, it became an ideal coagulant as a soybean milk coagulant.

This is because complete coagulation cannot be achieved with normal coagulants such as calcium sulfate or calcium bromate, so by using a mixture of the two substances, complete coagulation is achieved due to mutual complementation and synergistic action. This led to the production of tofu that is a mixture of different types.

Furthermore, as a coagulant product, potassium bromate has the effect of increasing the elasticity and cohesiveness of foods and improving their taste, so emulsification with soymilk due to the addition of seaweed is carried out smoothly, or it is used in tofu production. It prevents the separation of soybean protein and seaweed protein, and allows them to bind and bind together to enhance elasticity and taste (flavor).

(Examples) Examples of the present invention will be described in detail below.

The raw beans are washed with iron-free water to remove impurities, soaked in water and polished, and the soybean chyme, which is a powdered mixture of ground beans and fatty beans, is mixed with a small amount of an ordinary antifoaming agent. Soybean milk is produced in the usual manner by applying pressure while adding soybean cake, and then removing the soybean cake. Separately, seaweed, especially wakame, kelp, etc., is soaked in boiling water for about 20 minutes to leach out some of the salts, and at the same time, it is semi-cooked and then dried to form a powder.

The above seaweed powder is mixed with the soymilk processed as above in a ratio of 50:50% to 70:30% by weight and heated at about 70° to 80°C as in the usual tofu manufacturing method as follows. The product according to the present invention is produced by adding the prepared coagulant and coagulating it by heating and stirring.

That is, the mixing ratio of about 0.02% potassium bromate aqueous solution and the above soy milk (50 to 70% by weight) is about 16 to 20% to the seaweed mixture ratio (50 to 30% by weight).
Mix an aqueous solution of calcium sulfate to use as a coagulant.
There is no limit to the amount of potassium bromate used in tofu production, but when used in normal foods, it is regulated to use 0.27 g or less of bromic acid per 1 kg of product, so it is best to use a very small amount. In the examples, as mentioned above, it is desirable to use a 0.02% aqueous solution in a proportion similar to that of seaweed.

(Effect) According to the present invention, arginine, cysdine, and crotamic acid from seaweed, especially wakame, kelp, etc. Because tofu contains proteins such as , carbohydrates such as sticky polysaccharides such as alginic acid, other inorganic substances, and vitamins, it is not only highly nutritious, but also aromatic, and has more elasticity than regular tofu.
Furthermore, tofu with various hues can be produced.

Claims (1)

[Claims] 1. Mixing soybean milk produced using beans in a conventional manner with wakame seaweed and other seaweeds heated in boiling water to a semi-boiled state, then dried and powdered, A method for producing tofu, which comprises producing tofu containing seaweed by adding a mixed solution of a potassium bromate aqueous solution and a calcium sulfate aqueous solution to the tofu at a normal temperature of about 70°C or higher and coagulating it. 2. Mix the above soy milk and seaweed powder at 50:50% by weight.
The method according to claim 1, wherein the ingredients are mixed in a ratio of 70:30% by weight. 3. The method according to claim 1, wherein about 0.02% potassium bromate aqueous solution and 16-20% calcium sulfate aqueous solution are mixed as coagulants. 4. The method according to claim 1, wherein potassium bromate aqueous solution is mixed as a coagulant at 50 to 30% by weight of the seaweed mixture, and calcium sulfate is mixed at 50 to 70% by weight of the soybean milk mixture.