JPS62265957A - Production of ll-filled bean curd - Google Patents
Production of ll-filled bean curdInfo
- Publication number
- JPS62265957A JPS62265957A JP61106840A JP10684086A JPS62265957A JP S62265957 A JPS62265957 A JP S62265957A JP 61106840 A JP61106840 A JP 61106840A JP 10684086 A JP10684086 A JP 10684086A JP S62265957 A JPS62265957 A JP S62265957A
- Authority
- JP
- Japan
- Prior art keywords
- filled
- bean curd
- soybean
- container
- coagulant
- 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.)
- Granted
Links
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 title claims description 16
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 239000000701 coagulant Substances 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 9
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- 239000007787 solid Substances 0.000 claims abstract description 6
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims abstract description 4
- 235000012209 glucono delta-lactone Nutrition 0.000 claims abstract description 4
- 229960003681 gluconolactone Drugs 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract description 3
- 235000013322 soy milk Nutrition 0.000 claims description 16
- 238000007796 conventional method Methods 0.000 claims description 7
- 239000000182 glucono-delta-lactone Substances 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 abstract description 10
- 235000010469 Glycine max Nutrition 0.000 abstract description 10
- 235000013336 milk Nutrition 0.000 abstract description 7
- 239000008267 milk Substances 0.000 abstract description 7
- 210000004080 milk Anatomy 0.000 abstract description 7
- 238000007789 sealing Methods 0.000 abstract description 2
- 230000002542 deteriorative effect Effects 0.000 abstract 1
- 238000000034 method Methods 0.000 description 11
- 241000894006 Bacteria Species 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 230000006866 deterioration Effects 0.000 description 3
- 238000010586 diagram Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 1
- -1 calcium sulfate Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000036512 infertility Effects 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は充填豆腐の製造法に関するもので、特に長期間
貯蔵し食品に供することのできるいわゆるＬＬ充填豆腐
（以下ＬＬ充填豆腐という）の製造法に関する。DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method for producing filled tofu, and in particular to the production of so-called LL-filled tofu (hereinafter referred to as LL-filled tofu), which can be stored for a long period of time and served as food. Regarding the law.
（従来の技術）
従来、このような分野の技術としては、特公昭５９−２
１５８６号公報に記載されるもの（以１・従来技術とい
う）があった。(Prior art) Conventionally, as a technology in this field,
There was a technique described in Japanese Patent No. 1586 (hereinafter referred to as 1. Prior Art).
この従来技術は常法によって得られた豆乳全１２０℃以
上の温度で殺菌し、冷却し、これに凝固剤を添加し、カ
ードを形成せしめ、次いで遠心分離機で脱水してカード
の水分含量を７８〜９０％（重量、以下本明細書では重
量％であられす）に調整し、脱水したカードを容器に充
填し、密封し７加熱するようにした木綿様の豆腐の製造
法であって、この製造法に使用される豆乳は、常法によ
り製造されたものであって、その固形分含量は３〜１２
％に調整されたものであり、殺菌の温度は１２０〜１２
８℃の温度で６〜１秒間処理するものであった。また凝
固剤は、二価金属塩の硫酸カルシウムその他を使用し、
例えば二価金、萬塩を使用する場合、濃度は７〜３５
ｍＭであシ、その他の酸剤も使用できることが記載され
ている。This conventional technology involves sterilizing all soybean milk obtained by a conventional method at a temperature of 120°C or higher, cooling it, adding a coagulant to it to form a curd, and then dehydrating it with a centrifuge to reduce the moisture content of the curd. A method for producing cotton-like tofu, which comprises filling a container with dehydrated curd adjusted to 78 to 90% (by weight, hereinafter referred to as weight %), sealing it, and heating it for 7 days, The soymilk used in this production method is produced by a conventional method and has a solid content of 3 to 12
%, and the sterilization temperature is 120-12
The treatment was performed at a temperature of 8° C. for 6 to 1 seconds. In addition, coagulants include divalent metal salts such as calcium sulfate,
For example, when using divalent gold or salt, the concentration is 7 to 35
It is stated that mM acid and other acid agents can also be used.
（発明が解決しようとする問題点）
従来技術においては、その製造工程における殺菌は常法
によって得られた豆乳を１２０℃以上の温度で一度のみ
行なう、いわゆる一次殺菌であるので１完全に殺菌する
ことは極めて困難であ６ばかりでなく、該豆乳に凝固剤
全添加し凝固したものを容器に充填する工程であるので
、容器に充填するために例えば無菌室を準備して慎重に
包装せざるを得ない等、配慮を必要とし、手間がかかり
、又このような条件下では複雑な設備が必要であるとい
う欠点を有していた。又凝固剤に二価金属基金７〜３５
ｍＭも使用するので荒いカードとなシロ当りが悪く、ま
たおいしくないと云った欠点が考えられる。(Problems to be Solved by the Invention) In the prior art, sterilization in the manufacturing process is so-called primary sterilization, in which soymilk obtained by a conventional method is sterilized only once at a temperature of 120°C or higher. Not only is this extremely difficult, but the process involves adding all the coagulant to the soymilk and filling the coagulated product into containers, so in order to fill the containers, for example, a sterile room must be prepared and carefully packaged. This method requires consideration, such as not being able to obtain the necessary information, is time-consuming, and has the drawback of requiring complicated equipment under such conditions. In addition, divalent metal fund 7 to 35 is used as a coagulant.
Because mmM is also used, there are possible drawbacks such as rough curd, poor texture, and lack of taste.
従来技術においてはその公報第１１頁の第３表に記載さ
れるように製造直後は細菌数も少く風味等も良好と判定
されたものが７日目以後細菌数が増加し３０日目のもの
は細菌数が格段に増加し風味に欠けるものと判定されて
いて、他の市販品等よシは保存性も有するものと理解さ
れるが、３０日以上経過のものは味覚の劣化はげしく且
つ細菌数の増加による悪影響から列置食品として長期間
保存可能のものを得ることは困難であった。In the conventional technology, as shown in Table 3 on page 11 of the publication, immediately after production, the number of bacteria was small and the flavor was judged to be good, but after the 7th day, the number of bacteria increased and after 30 days. It has been determined that the number of bacteria has increased significantly and the flavor is lacking, and it is understood that other commercially available products have a longer shelf life, but those that have been used for more than 30 days have a marked deterioration in taste and are lacking in bacteria. It has been difficult to obtain food products that can be stored for a long period of time due to the negative effects caused by the increase in number.
本発明は前記問題点の諸欠点を解消し味覚の劣化のほと
んどない常温で約半年、低温で１年間径度の長期間保存
可能なＬＬＬＬ填豆腐得ることを目的とする。The object of the present invention is to solve the above-mentioned problems and to obtain LLLL stuffed tofu that can be stored for a long period of time, such as about half a year at room temperature and one year at low temperature, with almost no deterioration in taste.
（問題点を解決するための手段）
前記問題点を解決するため、本発明は常法により得た豆
乳固型分５〜１３％の濃度の豆乳を１２０ ′〜１３０
℃の温度で３〜１０秒間一次殺菌し、１０℃以下に急冷
し、該豆乳に０．００１〜０．０２％の凝固剤グルコノ
デルタラクトンを添加して、容器に充填、密封し、つい
で１２０°〜１３０℃の温度で２０〜６０分加熱し二次
殺菌を行なう新ＪＰな無菌のＬＬ充填豆腐の製造法とし
た。(Means for Solving the Problems) In order to solve the above-mentioned problems, the present invention provides soybean milk having a concentration of 5 to 13% soybean milk solids obtained by a conventional method.
℃ for 3 to 10 seconds, rapidly cooled to below 10℃, 0.001 to 0.02% coagulant glucono delta lactone was added to the soymilk, and the container was filled and sealed. A new JP method for producing sterile LL-filled tofu was prepared in which secondary sterilization was performed by heating at a temperature of 120° to 130°C for 20 to 60 minutes.
（作用）
充填豆腐の製品の優劣、質、味覚等は、豆乳の量・濃度
・温度、凝固剤の種類・量、加熱の方法・温度・時間、
Ｆ値のとり方又は冷却の仕方など力微妙に作用し合うの
であるが、本発明は前記の辿シ構成したのでこれらを完
全にコントロールす石ことが可能となシ長期間保存可能
な良質な充填豆腐を得ることができる。(Effect) The quality, taste, etc. of a filled tofu product are determined by the amount, concentration, and temperature of soymilk, the type and amount of coagulant, the method, temperature, and time of heating,
The factors such as how to take the F value and how to cool the air interact with each other in subtle ways, but since the present invention is constructed according to the above-mentioned structure, it is possible to completely control these factors. You can get tofu.
（実施例）
本発明の一実施例のＬＬ充填豆腐の製造法について説明
する。第１図は本発明の一実施例の製造工程図である。(Example) A method for producing LL-filled tofu according to an example of the present invention will be described. FIG. 1 is a manufacturing process diagram of an embodiment of the present invention.
夫々製造工程毎に符号を付した。A code is attached to each manufacturing process.
図に示す如く豆乳固型分５〜１３％の常法により得られ
た豆乳全原料Ｏとして各工程１〜７をへてＬＬ充填豆腐
が製造される。すなわち、第１工程ｌにおいて、１２０
℃の温度で３秒間加熱し一次殺菌を行なりた。本実施例
においては、豆乳固型分１０％を有する常法により得た
５ １＜ｇの豆乳を用いプレートヒータで加熱した。つ
ぎに第２工程２において、直ちにプレートクーラーで急
激に１０℃以下の温度に冷却した。第３工程３において
は、該５ｋｇの豆乳に凝固剤としてグルコノデルタラク
トン８ｇ（対豆乳重量比０．００１６％）と風味をよく
するため食塩２Ｆ（対豆乳重量比０．０００４％）全混
合した。つぎに第４工程４．第５工程５にて、凝固剤と
食塩全混入した前記豆乳’１２００！！、深さ２ｃｎの
容器ＰＰ−２Ｂに充填密封１．た。坑６Ｔ程６にて、前
記豆乳全容器毎殺菌機（サムンン（、ｕｋ製）に入れ１
２０℃、４５分間加熱し、Ｆ値１０まで上げ二次殺菌を
行なりた。Ｆ値とは、無菌状態を示すレトルト食品に用
いられる衆知の目やすである。前工程にてＦ値を得たな
らば、第７エ程７として、前記殺菌機内で、２０℃の温
度まで冷却し、取り出しＬＬ充填豆腐の製品８を得た。As shown in the figure, LL-filled tofu is produced by using soymilk as a whole raw material O obtained by a conventional method with a soymilk solid content of 5 to 13% through each step 1 to 7. That is, in the first step l, 120
Primary sterilization was performed by heating at a temperature of °C for 3 seconds. In this example, 51<g of soymilk having a soybean milk solid content of 10% obtained by a conventional method was heated with a plate heater. Next, in the second step 2, it was immediately cooled rapidly to a temperature of 10° C. or lower using a plate cooler. In the third step 3, 8 g of glucono delta lactone (0.0016% by weight relative to soy milk) as a coagulant and 2F salt (0.0004% by weight relative to soy milk) to improve the flavor are completely mixed into the 5 kg of soy milk. did. Next, the fourth step 4. In the fifth step 5, the above-mentioned soy milk '1200 is completely mixed with coagulant and salt! ! Fill and seal the container PP-2B with a depth of 2 cm.1. Ta. At Step 6 of Pit 6T, put all the containers of soymilk into a sterilizer (made by Samun (UK)).
Secondary sterilization was performed by heating at 20° C. for 45 minutes to raise the F value to 10. The F value is a well-known measure used for retort food to indicate sterility. Once the F value was obtained in the previous step, in the seventh step 7, the tofu was cooled to a temperature of 20° C. in the sterilizer and taken out to obtain a product 8 of LL-filled tofu.
Ｕ上説明した通り本発明は前記各工程により構成された
ＬＬ充填豆腐の製造法であるが、この製造法で得られた
ＬＬ充填豆腐の分析試験の結果は無菌状態であり極めて
良好であった。As explained above, the present invention is a method for producing LL-filled tofu comprising the above-mentioned steps, and the analytical test results of the LL-filled tofu obtained by this production method were extremely good as it was in a sterile state. .
（発明の効果）
以上詳細に説明した通り、本発明全構成したので、得ら
れた充填豆腐は、製品の優劣、質、味覚等を完全にコン
トロールすることが可能となり味覚の劣化のほとんどな
い常温で約半年、低温で一年間程度の長期間保存可能な
ＬＬ充填豆腐が得られるので如何なる地域にも常温又は
低温で運搬し、例えば国内のみならず国外の需要先に健
康食品を供給することができるという効果がある。(Effects of the Invention) As explained in detail above, since the present invention is fully configured, it is possible to completely control the quality, taste, etc. of the product, and the obtained stuffed tofu can be kept at room temperature with almost no deterioration in taste. Since LL-filled tofu can be stored for a long period of time, for about six months, or for about a year at low temperatures, it can be transported to any region at room temperature or low temperature, and can be used to supply health foods not only domestically but also to overseas customers. There is an effect that it can be done.
第１図は、本発明の一実施例の製造工程図である。
Ｏ・・・原料、１・・・第一工程、２・・・第二工程、
３・・・第三工程、４・・・第四工程、５・・・第五工
程、６・・・第六工程、７・・・第七工程、８・・・製
品。
特許出頭人 日本アイ・ビー・ニス株式会社同 上
嶋 崎 利 偲不発明の一実施例
の製造工程図
第１図FIG. 1 is a manufacturing process diagram of an embodiment of the present invention. O...raw material, 1...first process, 2...second process,
3... Third process, 4... Fourth process, 5... Fifth process, 6... Sixth process, 7... Seventh process, 8... Product. Patent applicant: IBM Japan Co., Ltd. Same as above: Toshi Shimazaki Figure 1: Manufacturing process diagram of an embodiment of the invention
Claims (1)
２０°〜１３０℃の温度で３〜１０秒間一次殺菌し、５
〜１０℃以下に急冷し、該豆乳に０．００１〜０．０２
％の凝固剤グルコノデルタラクトンを添加して、容器に
充填、密封し、ついで１２０°〜１３０℃の温度で２０
〜６０分加熱する二次殺菌を行い無菌の充填豆腐を製造
することを特徴とするＬＬ充填豆腐の製造法。Soy milk with a concentration of 5 to 13% soy milk solids obtained by a conventional method is 1
Primary sterilization at a temperature of 20° to 130°C for 3 to 10 seconds,
0.001 to 0.02 to the soymilk by rapidly cooling to below ~10°C.
% coagulant glucono delta lactone was added, the container was filled and sealed, and then heated at a temperature of 120° to 130°C for 20
A method for producing LL-filled tofu, which comprises performing secondary sterilization by heating for ~60 minutes to produce sterile filled tofu.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61106840A JPS62265957A (en) | 1986-05-12 | 1986-05-12 | Production of ll-filled bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61106840A JPS62265957A (en) | 1986-05-12 | 1986-05-12 | Production of ll-filled bean curd |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62265957A true JPS62265957A (en) | 1987-11-18 |
| JPH0134586B2 JPH0134586B2 (en) | 1989-07-20 |
Family
ID=14443885
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61106840A Granted JPS62265957A (en) | 1986-05-12 | 1986-05-12 | Production of ll-filled bean curd |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62265957A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20000035393A (en) * | 1998-11-11 | 2000-06-26 | 이창열 | Manufacturing method for whole bean curd |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60149354A (en) * | 1984-01-13 | 1985-08-06 | Kikkoman Corp | Preparation of aseptic bean curd |
-
1986
- 1986-05-12 JP JP61106840A patent/JPS62265957A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60149354A (en) * | 1984-01-13 | 1985-08-06 | Kikkoman Corp | Preparation of aseptic bean curd |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20000035393A (en) * | 1998-11-11 | 2000-06-26 | 이창열 | Manufacturing method for whole bean curd |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0134586B2 (en) | 1989-07-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4194011A (en) | Manufacture of cheese | |
| KR101478171B1 (en) | Gel-type food and process for producing the same | |
| CN106857817A (en) | A kind of production method of pasture raw milk | |
| Kapoor et al. | Production and quality improvement of Indian cottage cheese (Paneer) using high pressure processing | |
| RU2007106859A (en) | THERMOSTABLE CONCENTRATED DAIRY PRODUCT | |
| SE8206428L (en) | PROCEDURE FOR PREPARING WIPPABLE CREATE WITH LOW FAT CONTENT | |
| JPS6053589B2 (en) | How to make tofu in containers | |
| JPS61132140A (en) | Production of sterilized yogurt | |
| JPH0468894B2 (en) | ||
| Mendia et al. | Effect of pasteurization on the sensory characteristics of a ewe's‐milk cheese | |
| KR20160029804A (en) | Sliceable dairy product with extended shelf life | |
| JPS62265957A (en) | Production of ll-filled bean curd | |
| JPS5930386B2 (en) | Method for producing cooked rice food | |
| CN1849074A (en) | Acidified food sauces | |
| GB2207849A (en) | A fresh and creamy alimentary speciality adapted to be spread and containing live lactic ferments, and the process to produce it | |
| JPS62181737A (en) | Cheese-like food of bean and production thereof | |
| US2585951A (en) | Food product from whey | |
| JPH03168059A (en) | Production of retorted 'mabo-dofu' preservable at ordinary temperature for long period | |
| JPS6227777B2 (en) | ||
| SU1697683A1 (en) | Method for making tinned products from minced fish | |
| KR20200046856A (en) | Preparation method of peach yogurt and the peach yogurt produced thereby | |
| JPS6413958A (en) | Production of fermented soy-milk | |
| CN109090242A (en) | A kind of royal jelly Yoghourt and preparation method thereof | |
| JPH05227883A (en) | Production of cow's milk filled container | |
| Puhan | Heat treatment of cultured dairy products |