JPS6217509B2 - - Google Patents
Info
- Publication number
- JPS6217509B2 JPS6217509B2 JP58007606A JP760683A JPS6217509B2 JP S6217509 B2 JPS6217509 B2 JP S6217509B2 JP 58007606 A JP58007606 A JP 58007606A JP 760683 A JP760683 A JP 760683A JP S6217509 B2 JPS6217509 B2 JP S6217509B2
- Authority
- JP
- Japan
- Prior art keywords
- tofu
- soybeans
- okara
- dehulled
- tank
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000013527 bean curd Nutrition 0.000 claims description 19
- 235000010469 Glycine max Nutrition 0.000 claims description 15
- 244000068988 Glycine max Species 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 9
- 235000013322 soy milk Nutrition 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 2
- 239000000701 coagulant Substances 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims 1
- 235000018102 proteins Nutrition 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 241000283690 Bos taurus Species 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 235000019710 soybean protein Nutrition 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000010865 sewage Substances 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 241001478887 unidentified soil bacteria Species 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Description
【発明の詳細な説明】
本発明は、オカラを高圧で均質処理することに
よつて、従来とうふ製造に当つて必ず出るオカラ
をも、豆乳化させてとうふを製造するオカラを出
さないとうふ製造方法に係るものである。以前
は、とうふ店で必ず出たオカラは、近くの牛豚飼
育場から取りにきていたが、近年、都市の近代化
が進んで牛豚飼育場は街より遠く離れた所に作ら
れている。またこのオカラは牛や豚の脂肪分を多
くするということもあつて、とうふ関係者はオカ
ラの処理に苦慮しているというのが現状である。[Detailed Description of the Invention] The present invention provides a tofu manufacturing method that does not produce tofu by homogenizing okara under high pressure to emulsify okara, which is always produced in conventional tofu production, to produce tofu. This is related to. In the past, the okara that was always available at tofu restaurants was brought from nearby cow and pig farms, but in recent years, as cities have become more modern, cow and pig farms have been built further away from the city. There is. Additionally, since okara contains a large amount of fat from cows and pork, those involved in tofu are currently having a difficult time disposing of okara.
一方、大豆よりとうふを製造するに当つては、
その歩留りの向上が今や最も希求されているとい
うのも現状である。 On the other hand, when producing tofu from soybeans,
The current situation is that the improvement in yield is currently most desired.
本発明はこれらの事情に応じて開発したもので
ある。 The present invention was developed in response to these circumstances.
本発明方法においては、未だ外皮の付いた丸大
豆を従来法に基いて粉砕し、これを煮沸し、その
後ろ過した純粋の豆乳をタンクに貯えておく。 In the method of the present invention, whole soybeans with their hulls still attached are ground according to the conventional method, boiled, and filtered pure soybean milk is stored in a tank.
あるいは脱皮機で脱皮した大豆を粉砕、者沸、
ろ過して得た純粋豆乳を前記タンクに入れる。 Alternatively, the soybeans that have been dehulled using a dehulling machine are crushed, boiled,
Pure soy milk obtained by filtration is put into the tank.
前記丸大豆あるいは、脱皮大豆を処理して出た
オカラには、少量の温水を加えホモジナイザーで
8000psiの高圧で均質化する。そしてこれをほぼ
３回繰返す。 Add a small amount of warm water to the okara produced by processing the whole soybeans or dehulled soybeans and use a homogenizer.
Homogenize at high pressure of 8000psi. And repeat this approximately 3 times.
これはとうふの舌ざわりをよくし、とうふの肌
を滑らかにするものであつて３回これを繰返えす
ことによつてよくその効果を達成し得ることは実
験の結果これを確認し得たものである。 This improves the texture of tofu and smooths the skin of tofu, and it has been confirmed through experiments that this effect can be achieved by repeating this three times. It is.
そしてこの完全にザラつきのなくなつた液をタ
ンクの純粋豆乳に混合し、これに凝固剤を加えて
絹ごしとうふを得る。これは弾力性のある優良な
製品となる。 This completely smooth liquid is then mixed with pure soy milk in the tank, and a coagulant is added to it to obtain silken tofu. This results in a product with excellent elasticity.
これで弾力が得られる理由は次のとおりであ
る。 The reason why this provides elasticity is as follows.
とうふの弾力は主に凝固される豆乳中の蛋白質
の状態が大きく影響する。 The elasticity of tofu is largely influenced by the state of the protein in the soy milk that is coagulated.
煮沸工程迄に蛋白質の殆んどは豆乳中に抽出さ
れ、分離後のオカラは殆んどが繊維質である。す
なわちこの分離した豆乳中の蛋白質には全く外的
の変化が与えられていないので、混合後の豆乳中
の蛋白質は依然として弾力に富むとうふを形成で
きる状態にあるからである。 Most of the protein is extracted into soymilk by the boiling process, and okara after separation is mostly fibrous. In other words, since the proteins in the separated soymilk have not undergone any external changes, the proteins in the soymilk after mixing are still in a state where they can form a highly elastic tofu.
本発明方法によればオカラの排出量が極めて少
なくなりしかも従来の絹ごしとうふに匹敵すると
うふを得ることができる。 According to the method of the present invention, the amount of okara discharged is extremely small, and tofu comparable to conventional silken tofu can be obtained.
そしてその製造過程にあつては、先ず大豆の脱
皮を行うので、外皮に附着した土や土壌菌が除去
され洗浄を必要とせず洗浄水が不要となる。した
がつて従来のように汚水処理施設の規模が大きく
ならず、著るしく小さくてすむ。 In the manufacturing process, the soybeans are first dehulled, so soil and soil bacteria adhering to the soybeans are removed, eliminating the need for washing and water. Therefore, the scale of the sewage treatment facility does not have to increase as in the case of conventional methods, and can be significantly smaller.
また本発明方法において排出されるものは、大
豆の外皮であつて、この廃棄物の量は、従来法で
排出されるオカラの量の約1/6以下に過ぎない。 Furthermore, what is discharged in the method of the present invention is soybean hulls, and the amount of this waste is only about 1/6 or less of the amount of okara discharged in the conventional method.
この廃棄物は乾燥状態であつて、生物でないこ
ととその量が少ないのでその処理は簡単であり、
焼却などの処理が容易にできる。 This waste is dry, non-living, and its amount is small, so it is easy to dispose of.
Can be easily disposed of by incineration, etc.
さらに従来の丸大豆を使う時は浸漬に１晩を要
していたが、本法によれば冷水でも僅か２時間で
あり、水温を高めれば数分でもその効果を挙げる
ことができる。 Furthermore, when conventional whole soybeans are used, it takes one night to soak them, but according to this method, it only takes two hours even in cold water, and if the water temperature is raised, the effect can be achieved in just a few minutes.
本方法はオカラを出さないばかりでなく、歩留
りは著しく向上する。 This method not only does not produce okara, but also significantly improves the yield.
その上従来はオカラに附着したまま排出されて
回収できなかつた大豆蛋白質を回収することがで
きる。 Moreover, it is possible to recover soybean protein, which conventionally could not be recovered because it was discharged while adhering to bean curd.
また脱皮大豆を浸漬するので、大豆蛋白質がか
なり溶出するが、これはその水をそのまま粉砕に
使用することによつて回収することができる。 Also, since the dehulled soybeans are soaked, a considerable amount of soybean protein is eluted, but this can be recovered by using the water as it is for grinding.
これらを総合すると歩留りの上昇率は約45％と
いう大きなものとなる。 Taking all of these into account, the yield increase rate is as large as approximately 45%.
本発明方法によるととうふの繊維質は豊富であ
り、しかも滑らかな製品となりとうふの商品価値
を高めることができる。 According to the method of the present invention, tofu is rich in fiber and has a smooth product, which can increase the commercial value of tofu.
Claims (1)
た大豆を、粉砕、煮沸、ろ過して得た豆乳をタン
クに投入し、一方前記丸大豆あるいは脱皮大豆を
処理して得たオカラに少量の温水を加えホモジナ
イザーで約8000psiの高圧のもとに均質化を行い
そしてこれをほぼ３回繰返えして得た液を前記タ
ンクの豆乳に混合し、これに凝固剤を加えてとう
ふを得るオカラを出さないとうふ製造方法。1 Pour soy milk obtained by crushing, boiling, and filtering whole soybeans with hulls or soybeans dehulled using a dehulling machine into a tank, and add a small amount of hot water to the okara obtained by processing the whole soybeans or dehulled soybeans. The mixture is then homogenized using a homogenizer under high pressure of about 8,000 psi, and this process is repeated approximately 3 times.The resulting liquid is mixed with the soy milk in the tank, and a coagulant is added to it to obtain tofu. A method of producing tofu that does not produce any
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58007606A JPS59132866A (en) | 1983-01-20 | 1983-01-20 | Preparation of bean curd without producing bean curd refuse as by-product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58007606A JPS59132866A (en) | 1983-01-20 | 1983-01-20 | Preparation of bean curd without producing bean curd refuse as by-product |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS59132866A JPS59132866A (en) | 1984-07-31 |
| JPS6217509B2 true JPS6217509B2 (en) | 1987-04-17 |
Family
ID=11670457
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58007606A Granted JPS59132866A (en) | 1983-01-20 | 1983-01-20 | Preparation of bean curd without producing bean curd refuse as by-product |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59132866A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007105019A (en) * | 2005-10-11 | 2007-04-26 | Ics Kk | Soybean food product and its production method |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61166375A (en) * | 1985-01-17 | 1986-07-28 | Shinshin Shokuryo Kogyo Kk | Preparation of bean curd |
| JPH07203892A (en) * | 1994-01-19 | 1995-08-08 | Marushima Shoyu Kk | Preparation of bean curd |
| JP2001269129A (en) * | 2000-03-28 | 2001-10-02 | Yoshinori Iwamoto | Method for producing soybean milk from fine powder of soybean and tofu using the soybean milk as raw material |
-
1983
- 1983-01-20 JP JP58007606A patent/JPS59132866A/en active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007105019A (en) * | 2005-10-11 | 2007-04-26 | Ics Kk | Soybean food product and its production method |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS59132866A (en) | 1984-07-31 |
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