JPS6216624B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing instant tofu using soy milk powder as the main raw material, which can be easily made by simply adding water or boiling water without heating or boiling. be.

A variety of research and development efforts have been conducted to create instant tofu that anyone can easily make at any time or place, and some products are already on the market. Normally, when making tofu from powdered soymilk, there are two methods: adding water to the powdered soymilk, heating it, adding a coagulant, and then pouring it into a container of a certain type and coagulating it. There are methods such as heating and solidifying. However, all of the conventional methods require heating the soymilk, boiling it for several minutes, and then allowing it to cool, requiring a heating device and taking several tens of minutes to prepare.

In view of these circumstances, the present inventors completed the present invention as a result of research into a method for producing instant tofu that does not require a heating device and can be easily prepared by simply adding water or boiling water. That is, soymilk obtained from soybean raw materials is coagulated with acid or alkaline earth metal to form a curd, dried and powdered, a thickening substance with gelling ability is added to this powder, and then water is added. It is characterized by adding a gelling agent, and then solidifying and molding the mixture.

In the present invention, first, soymilk obtained from soybean raw materials is heated at 90°C or higher for several minutes and then coagulated with acid or alkaline earth metal to make curd. The soy milk used in the present invention is obtained by soaking ordinary soybeans or defatted soybeans in water, grinding them, heating them, filtering them, and cooling them in a conventional manner. The raw material may be one type or a mixture of several types of soybean protein, or water-soluble isolated soybean protein.
Among coagulants, acids include organic acids such as aldonic acid, uronic acid, citric acid, and malic acid, and hydrochloric acid, and alkaline earth metals include calcium carbonate and
Calcium sulfate, alum, magnesium sulfate, etc. are used. The solidified curd is then powdered by a conventional drying method such as freeze drying, spray drying, or hot air drying. At this time, it is preferable to use a fine powder with a particle size of 50 microns or less because the taste and texture will be significantly improved. A thickening substance having gelling ability is added to the obtained curd powder and mixed well. At this time, the curd powder and the thickening substance may be added separately without being mixed.
As the thickening substance to be added, a thickening substance such as alginate, pectin, konjac mannan, etc., which is gelled by the above-mentioned coagulating agent, is used. Next, a certain amount of the mixed powder is placed in a container of a certain type, water is added thereto, stirred, a coagulant is added, the mixture is mixed, and the mixture is left at room temperature for several minutes to obtain molded tofu.

As mentioned above, according to the present invention, instant tofu can be produced by anyone at any time and place by simply adding water or boiling water to the powdered soy milk without heating or boiling it as in the conventional instant tofu manufacturing method. You can easily make tofu.

Example: Soak 5 kg of soybeans in 40°C of water overnight, grind and heat to 95°C.
After heating for a minute, it was filtered through a bleached cloth to obtain soy milk 30.
When the temperature of this soymilk reached about 90℃, 100g of glucono delta lactone was added, mixed well and left to stand for about 2 hours to make a curd, which was freeze-dried and crushed to yield 2.8Kg of curd powder. I got it. A mixture of 40 g of this powder and 3 g of sodium alginate was placed in a molded container, and 400 ml of water was added thereto and mixed well. Then calcium sulfate was used as a coagulant.
A suspension of 1.5 g in 2 ml of water was added, quickly stirred well, and left at room temperature for 5 minutes, yielding one delicious piece of tofu.

Claims (1)

[Claims] 1. Soy milk obtained from soybean raw materials is heated and coagulated with an acid or an alkaline earth metal to form a curd, dried to form a powder, and then a thickening substance having gelling ability is added to the powder. A method for producing instant tofu that is easy to prepare, characterized by adding a coagulant to the tofu, and further adding a coagulant to coagulate and mold the tofu. 2. The method for producing instant tofu that is easy to prepare according to claim 1, characterized in that the dry powder of the curd is reduced to 50 microns or less.