JPS62190056A - Granular tofu (bean curd) - Google Patents

Abstract

PURPOSE:To obtain novel granular TOFU (bean curd) having texture with meatlike chewiness, by cutting silk-strained TOFU and tightening the cutting curd with heat. CONSTITUTION:An emulsion prepared by emulsifying 5-20% fat or oil in soybean milk is used to produce silk-strained TOFU (bean curd) by a conventional method. The resultant silk-strained TOFU is then cut to 3-20mm squares and heated in hot water at 70-95 deg.C while stirring for 10-50min. The TOFU is then separated from hot water and heated in a rotating cooker, etc., while heating to evaporate water and afford the aimed granular TOFU having the final solid content reduced to 20-40% weight ratio based on the initial ratio.

Description

[Detailed Description of the Invention] [Industrial Application Field] Tofu is a traditional Japanese food from ancient times, and cotton tofu and silk tofu are representative examples. The tofu according to this invention is
It is a granular tofu obtained by cutting silky tofu into cutting cards and tightening the cards by heating. Traditionally, tofu has been used, or many attempts have been made, to use it in Western cuisine, as well as Japanese cuisine. However, its use in Western cuisine has not yet become widespread due to the inherent flavor and texture of tofu.

This granular tofu has a meat-like chewy texture and the accompanying tofu's original flavor that is even more desirable, so it can be used in various Western dishes as a substitute for ground meat, and its uses are extremely wide. It is something.

[Conventional technology]

There are many reports on the production of granular soy protein from soybeans, defatted soybeans, or defatted soybean powder. It was obtained by cross-mixing using gluten, molding, freeze-drying, or surface solidification (for example, Japanese Patent Application Laid-Open No. 50-7030,
JP-A-55-7002, JP-A-55-7030, etc.). In these manufacturing techniques, not only are the equipment, processes, etc. complicated, but the freeze-drying method also inevitably increases the manufacturing cost.

[Problem that the invention seeks to solve]

There is granular soybean protein obtained by conventional techniques, but this is clearly different from the granular tofu according to the present invention, and cannot be called tofu in terms of flavor and the like. That is, granular soybean protein generally has a poor flavor, and even if it has an excellent flavor, it is mainly used as a bulking agent by being kneaded with food materials.

The granular tofu according to the present invention can be widely used as a cooking ingredient and is clearly "tofu", similar to or better than original tofu in terms of flavor and texture.

[Means for solving problems]

This invention provides a novel granular tofu with a meat-like chewy texture by cutting silken tofu and tightening a cutting card with heat.
Such granular tofu can be used as an ingredient in a wide variety of cuisines, whether Japanese or Western.

That is, 3 to 20 minutes of silken tofu obtained by a conventional method
Cut the tofu into 100mm square pieces, stir and heat for a while in hot water at 70 to 95°C using a rotary pot, etc., then separate the tofu from the hot water, and use the tofu as it is or after cooling, further stir and heat. to evaporate water and reduce the final solid content to the initial weight ratio of 2.
It is granular tofu with a content of 0 to 40%.

The silk tofu used as a raw material for this invention may have any hardness, shape, etc., as long as it is made by a conventional method.
An example of the manufacturing method is as follows.

That is, soybeans are soaked in water and swollen, ground together with water, heated and separated into soy milk and okara, and the soy milk is further mixed with coagulants (calcium sulfate, magnesium chloride, glucono delta-lactone).

It can be obtained by adding any other type of material), solidifying it, cutting it as it is or cutting it into an appropriate size, or by going through a subsequent exposing process.

This silk tofu is cut into 3 to 20 cubes, and this cutting can be easily done using stainless steel wire, piano wire, or the like. Next, the cut tofu is placed in hot water at 70 to 95°C, or the cut tofu is poured into hot water and stirred and heated for a while. in this case,
If the temperature is lower than 70°C, the solidity will be poor, and the final solidity will often be low even if reheated in the next step.
If the temperature exceeds 95°C, it becomes hard and the structure and flavor deteriorate.

As described above, temperature control in this step is important in relation to stirring and heating time.

This process yields a tofu shoe king card.

The curd is separated from the hot water, left as it is or after cooling, drained, stirred and heated until the final solid content is 20-40%. This stirring and heating is performed using a rotary pot or the like. Through this heating process, the surface of the tofu becomes appropriately dry, and the particles do not stick together even when the heating conditions and physical conditions change thereafter. Even if granular tofu solidifies into a block, it can be easily returned to granular tofu by heating, heating, or mixing with a liquid substance.

Silk tofu may also be made by emulsifying 5 to 20% oil and fat in soy milk.

Granular tofu can be made using the same method as above. If the addition rate of fats and oils is less than 5%, the effect on flavor will be small;
If it exceeds 20%, there is a problem in emulsification, and by adding this oil or fat, it can be further increased, making it possible to use it more widely.

〔effect〕

Silk strained tofu was cut into pieces of 311 mm, 11.10 mm, and 20 mm, respectively, and granular tofu was obtained by the manufacturing method of the present invention. The cooking time and cooking temperature of this granular tofu were set for each cutting size, and the product was evaluated in terms of chewiness, uniformity of structure, flavor, significance compared to original tofu, and final solid content. Ta.

The results are shown in Tables 1 to 3.

×: Final solid content does not fall under 20-40% 2
'BItP' of granular tofu with cutting size 10mm
(15 From these tables, it can be seen that the cutting size and shoeing time have a close relationship with the properties of the product. In other words, when the shoe size is 3 to 20, the shoeing temperature is 70 to 95 degrees Celsius, and the shoeing time is 10 to 50. By appropriately combining the ingredients, granular tofu with the desired properties can be obtained.

In the case of a cutting size of 5 mm, as shown in Table 1, the cutting time was 10 to 20 minutes, the cutting temperature was varied from 65°C to 90°C, and the properties were observed. If the cooking time is 15 minutes, only if the temperature is 85°C.
It showed excellent properties in all evaluation items. 70℃ and 85℃ for 20 minutes, 7 for 30 minutes
0°C is good for all, but there are variations at 65°C, 85°C, and 90°C depending on the evaluation item. In the case of a cutting size of 10wn, as shown in Table 2, excellent properties were exhibited at a sewing time of 20 to 40 minutes and a sewing temperature of 80°C and 90°C.

Table 3 shows the results when the cutting size was 20 mm, but the only case where all excellent properties were exhibited was when the sewing time was 40 minutes and the sewing temperature was 85°C. This indicates that as the size increases, the cooking time must be increased to obtain granular tofu with excellent properties.

The final solid content is influenced by the shoeing size, shoeing time, and shoeing temperature;
If the numerical value is limited to 5°C, it can be seen that 20 to 40% exhibits excellent properties in each evaluation item.

As described above, the granular tofu according to the present invention is superior to the original tofu in terms of flavor and the like. Furthermore, the production equipment is simple and economical efficiency can be expected.

In this way, a completely new granular tofu can be obtained, and the granular tofu has a wide range of utility not only as a substitute for ground meat, but also as a variety of food materials.

〔Example〕

1. 10 kg of whole soybeans were soaked in water overnight, ground together with water, heated, and separated into soy milk and okara to obtain 100 g of soy milk. 0.3 to 0.4 kg of calcium sulfate was added to this soymilk and coagulated to prepare silken tofu. This silk tofu was cut into 3~1111 square pieces with a stainless steel wire, put into a tank containing 250 kg of hot water at 70~95°C, and kept at a constant temperature for 20~40 minutes while stirring with an agitator. After removing the water and adding water to cool it, remove the tofu on a wire rack and drain.

The mixture was transferred to a rotary pot and heated for 10 minutes to obtain 30 kg of granular tofu with a total solid content of 25%.

2. 10 kg of oil and fat were added to the soy milk obtained in the same manner as in 1 above, and the mixture was subjected to a homogenizer under a pressure of 150 kg/cd to obtain about 110 kg of emulsified soy milk. 0.33~ for this soy milk
Add 0.44 kg of calcium sulfate.

Granular tofu 4 with a total solid content of 35% was prepared using the same method as in 1.
Obtained 0Kg.

Claims (1)

[Claims] 1. Silk tofu obtained by a conventional method is cut into 3 to 20 mm squares, stirred and heated in hot water at 70 to 95°C for 10 to 50 minutes, and then the hot water and tofu are separated. This tofu is heated as it is or after cooling, and then stirred and heated in a rotary pot to evaporate water, and the final solid content is reduced to a weight ratio of 20 to 20.
Granular tofu with a concentration of 40%. 2. The tofu according to claim 1, wherein the silk tofu is made by emulsifying 5 to 20% oil and fat in soy milk.