JPS62265958A - Production of beam curd - Google Patents

Abstract

PURPOSE:To readily obtain bean curd of good and constant quality having a high nutritive value with good operability, by vigorously stirring soybean milk to give a homogeneous colloidal state, adding MgCl2 by a specific method and coagulating the soybean milk. CONSTITUTION:Soybean milk having a given solid content is first vigorously stirred in a stirring tank to form a homogeneous colloidal state and the contained soybean protein is homogeneously dispersed to homogeneously disperse the contained soybean fat at the same time. Magnesium chloride is then added to the above-mentioned soybean milk and the resultant soybean milk is vigorously restirred for <=6sec, preferably 2-4sec to diffuse the added magnesium chloride in the whole soybean milk. The flow of the resultant blend is then stopped and allowed to stand to coagulate and gelatinize the blend.

Description

[Detailed Description of the Invention] The present invention uses magnesium chloride to make cotton, silk, etc.
A method that can stably produce soft tofu with good workability and a constant quality, a tofu with a low moisture content that is produced by further compression molding this tofu, and a tofu that can be further compressed by freezing. This is related to the method of manufacturing tofu.0 Tofu can be roughly divided into firm tofu (soy milk coagulated into a gel, broken, transferred to a mold box, pressed, and molded), and soft tofu (soy milk coagulated into a mold box, pressed and molded). Silken tofu (soy milk coagulated into a gel-like shape, squeezed lightly and molded), filled tofu (soy milk cooled to about 4°C to 15°C) At the same time, the tofu is injected into a container under vacuum, then heated again to solidify it into a gel-like state. The process of coagulating into a gel with a coagulant (calcium sulfate, glucono delta lactone, calcium chloride, etc.) is basically the same, and the general method is: soybeans → water soak → grinding (with antifoaming agent) Addition) → Separation of okara → Soymilk (coagulant added) → Tofu.And since the above-mentioned coagulant is used, magnesium chloride is used to manufacture it, and the natural properties of tofu are produced. sweetness,
It had drawbacks such as soybean flavor, surface color and gloss, fine texture, and seasoning permeability. In addition, most of the tofu currently manufactured using the mass-bundle production method uses calcium sulfate (gypsum) as a coagulant, which contains about 55 to 100% of the tofu.
Since it contains 20q/100g, it seems to be a problem for human health.

Furthermore, when magnesium chloride is used as a coagulant, the coagulation reaction is rapid, so a high degree of skill is required in the addition method, timing, stirring of soy milk, etc., making it difficult to produce soft, bulky, high-protein tofu. there were. For this reason, improved tofu manufacturing methods using magnesium chloride have recently been proposed. For example,
No. 39866, and although it is possible to produce silken tofu and soft tofu using this method, it is difficult to produce firm tofu. In addition, adding magnesium chloride to soybean milk while simply creating a constant flow causes heterogeneous coagulation, which has been considered difficult in the past. There arises a need to add. Furthermore, as shown in the example, the standing time of the mold box is very long;
Actual production of tofu is difficult because its workability is extremely poor and unsuitable for mass production, and the mixing ratio of soymilk and magnesium chloride causes a coagulation reaction immediately, making it impossible to actually produce tofu. It is considered. Another example is Japanese Patent Publication No. 57-41226, which states that although it is possible to produce firm tofu using this method, it is difficult to produce other types of tofu. Furthermore, if magnesium chloride is simply added under stirring, it is thought that a coagulation reaction will begin before the magnesium chloride has sufficiently penetrated into the soymilk, and if left standing for a certain period of time after this addition, the soymilk and magnesium chloride will It is thought that there is a possibility that non-uniform coagulation occurs due to the fact that there is a constant flow in the mixture. Furthermore, with the amount of magnesium chloride added shown in the examples, the coagulation reaction begins immediately, making it impossible to work in reality.If the topcoat liquid is abrasive as in the examples, it cannot be said that sufficient coagulation and gelation occurs, and it is difficult to actually perform the work. It is considered that it cannot be called high quality tofu.

In view of the above, the present invention involves strongly stirring soymilk in a stirring tank to make it into a homogeneous colloidal state, that is, soymilk contains proteins,
Since fat, phospholipid, water, etc. are contained, these are strongly stirred and dispersed to create a state in which soybean protein is uniformly dispersed, and a state in which soybean fat is homogeneously emulsified. The idea is to manufacture tofu by utilizing the property of magnesium chloride that tries to maintain a constant composition, which was learned through practice. By delaying the infiltration of magnesium chloride into soybean milk in a homogeneous colloidal state, the above-mentioned property of magnesium chloride obtained by the present inventors, that is, magnesium chloride maintains the above-mentioned homogeneous colloidal state for a certain period of time. Since it is thought to have a holding effect, the object of the present invention is to provide a method for producing soybean protein by reacting magnesium chloride with homogeneously dispersed soybean protein and homogenizing protein coagulation.

The manufacturing method of the present invention will be described in detail below.

A predetermined amount of 60 to 9 with a predetermined solids content in the stirring tank
Pour soy milk at 5℃ and stir the soy milk extremely vigorously to disperse the proteins, fats, phospholipids, water, etc. contained in it and make it into a homogeneous colloidal state, resulting in almost complete dispersion of protein and other substances. At the same time, it also creates a state in which the contained substances are further subdivided. That is, to create a state in which the soybean protein contained therein is homogeneously dispersed, and to create a state in which the soybean fat contained therein is homogeneously emulsified. Then, in this state, a predetermined amount of solid magnesium chloride, preferably in the form of powder or granules, is added, and the mixture of soymilk and solid magnesium chloride is stirred extremely vigorously in the same manner as described above. This stirring is continued until the solid magnesium chloride is uniformly permeated into the soymilk. In this case, since the homogeneously emulsified soybean fat content suppresses the coagulation reaction of solid magnesium chloride, it becomes possible for solid magnesium chloride to penetrate substantially evenly into soybean milk in a homogeneous colloidal state. When the solid magnesium chloride permeates, the mixture stops flowing and becomes substantially stationary. The main purpose of this stasis is to temporarily stop the coagulation reaction in order to eliminate heterogeneous coagulation, and since solid magnesium chloride tends to maintain a constant composition even in this stasis state, the mixture The above-mentioned dispersed and homogeneous colloidal state is maintained even when the soybean protein is in a stationary state, and another object of the present invention is to uniformly cause the coagulation reaction of solid magnesium chloride to act on the dispersed soybean protein. It is thought that this allows homogenization of protein coagulation and achieves homogeneous coagulation and gelatinization. On the other hand, the solidified and gelled tofu mentioned above is further compressed and the soybean protein is destroyed (flow out).
If the compression is previously released, it is possible to produce so-called compressed tofu with a low moisture content.

This 7'L is because the substances contained in soymilk are almost completely dispersed due to the above-mentioned strong stirring, so it is thought that water can be removed. Compressed tofu contains 21% soy protein and 1-2% soy fat
%Met. This resulted in a food product that was very similar to marbled beef. In addition, the above-mentioned compressed tofu can be dried and crushed into granules, granules, etc., mixed with Ike's food (granules, etc. are preferable) if necessary, and can be used as a so-called furikake food, which is highly nutritious.

Next, an example of various types of tofu according to the present invention is shown below.

(25 pieces of firm tofu (each piece is 450g) placed in a stirring tank at 60~95°C with a predetermined amount of solids of 12.5~13% by weight.
12,500f of soymilk with a concentration of ±1% by weight is added, and the soymilk is stirred extremely vigorously to make the contained substances into a homogeneous colloidal state, and a stabilized aqueous solution of magnesium chloride 401i'
and vegetable liquid oils such as soybean oil, other animal liquid oils, and edible fats and oils such as solid fats and oils 25f! , 0.2 g of soybean phospholipid acting as a solvent, 0.05 g of an emulsifier such as glycerin fatty acid ester, 0.05 g of a stabilizer, and a dispersing agent consisting of 74.7 g of hot water at 60°C or higher were added to this mixture, and the above-mentioned After stirring in the same manner as above for 6 seconds, preferably 2 to 4 seconds,
Before the coagulation reaction takes place, the flow of this mixture is stopped and approximately 2
The protein is left to stand for 0 minutes to allow homogeneous protein coagulation, and then the protein coagulation is broken down, transferred to a mold box, compressed, and molded according to a conventional method. The breaking strength of this firm tofu is 49.3
It was Vα′. In addition, that of conventional regular firm tofu is 70
g/α'. The purpose of adding a dispersant is to homogeneously disperse the substances contained in soymilk, promote emulsification, and make it easier to use magnesium chloride. ) Pour 1,200 (l) of soymilk with a predetermined amount of solid content of 13% ± 1% by weight at 60 to 95°C into a stirring tank, stir this soymilk extremely vigorously to make the contained substances into a homogeneous colloid state, and add the solids here. After adding magnesium chloride 429 and stirring the mixture as described above for 6 seconds, preferably 2 to 4 seconds, the mixture was stopped flowing before the coagulation reaction occurred and left for about 20 minutes to form a homogeneous mixture. Once the protein has coagulated and the surface is no longer sticky, it is transferred to a mold box and pressed and molded according to the conventional method.This soft tofu contains 6.3% soy protein/100% soybean protein.
g, soybean fat was 3.7 g/100 y, and it was very delicious. It is also possible to use the above-mentioned dispersants.

(1) 25 pieces of silken tofu (each piece is 45 liters) Pour 11250!i' of soymilk with a solid content of 13% ± 1% by weight at 60 to 95℃ into a stirring tank, and mix this soymilk with extreme force. Stir to make the contained material into a homogeneous colloid, add solid magnesium chloride 409, stir the mixture as described above for 6 seconds, preferably 2 to 4 seconds, and then immediately pour the mixture into a mold box. It is also possible to use the above-mentioned dispersant ( 75 packs of tofu (each pack is 150g) in a stirring tank at around 10℃ with a predetermined amount of solids of 13% by weight ± 1% by weight
Add 12,000g of soymilk, stir the soymilk extremely vigorously to make the contained substances into a homogeneous colloid, and add 42f solid magnesium chloride! After stirring the mixture as described above for 6 seconds, preferably 2 to 4 seconds, the mixture is immediately dispensed into, for example, a 150 g container, the flow is stopped, and the mixture is vacuum packed. It is then manufactured according to conventional methods. It is also possible to use the above-mentioned dispersants.

(V) 25 pieces of silken tofu with green seaweed (one piece is 450 g) A predetermined amount of solids is placed in a stirring tank at 60-95℃ at 13% by weight.
Add 1% by weight of soymilk to 113001i', stir the soymilk extremely vigorously to make the contained substances into a homogeneous colloid, add 8g of green seaweed and solid magnesium chloride 4Qli', and stir this mixture in the same manner as above. After 6 seconds, preferably 2 to 4 seconds, the mixture is immediately poured rapidly into the mold box to stop the flow of the mixture before the coagulation reaction occurs, and left for about 20 minutes to ensure homogeneous protein coagulation. Manufactured.

This tofu had the flavor of green seaweed and was very delicious. This kind of tofu can be produced because a homogeneous colloidal state is created through strong stirring, and because of the properties of magnesium chloride, contaminants such as green seaweed, sesame seeds, and kelp are dispersed without floating to the surface. This is thought to be because it is mixed into tofu.

(Vl) Furthermore, for example, all or part of the firm tofu, soft tofu, etc. produced by the methods (1) and (...) mentioned above (
By freezing tofu (approximately V2 from the surface) and compressing it while thawing, the former was made into edible solid soy milk, and the latter was made into a different type of food, which was a solid protein. Considering these frozen tofu products based on the experience gained by the present inventor, it is thought that the reason for this is the aforementioned homogeneous colloidal state and the compression effect due to protein coagulation and thawing.

Among the tofu produced in this way, the following table compares the firm tofu with that produced by the conventional general manufacturing method.In this case, 18 out of 20 people rated very good.
Å or more is good, good is 12 Å or more among doujinshi, normal is 7 to 11 people is good, bad is 6 Å or less is good among doujins, and very bad is doujin. Among them, 4 Å or less is preferable.

As described in detail above, the present invention makes the substances contained in soymilk into a homogeneous colloidal state by strong stirring, promotes the penetration of magnesium chloride, stops the flow of the mixture before the coagulation reaction occurs, and improves the properties of magnesium chloride. Because it is a combination of
Soft and bulky tofu with appropriate bitterness can be produced, and tofu can be produced using magnesium chloride without being affected by conventional soybean pickling time, boiling conditions, soy milk temperature, etc. Furthermore, as mentioned above, it is possible to slow down the coagulation reaction of magnesium chloride, making it possible to produce tofu of constant quality relatively easily. Furthermore, it is possible to produce so-called compressed tofu with a low water content, and it is possible to provide tofu that is highly nutritious and easy to cook. In particular, by using the method of the present invention, the above-mentioned various types of tofu using magnesium chloride can be mass-produced relatively easily and automatically with good workability.

Claims (3)

[Claims] (1) A predetermined amount of soymilk having a predetermined solids content is strongly stirred in a stirring tank to create a homogeneous colloidal state, and the soybean protein contained in the soybean protein is uniformly dispersed, and the soybean fat contained in the soybean fat is homogeneously emulsified. After that, the mixture obtained by adding a predetermined amount of magnesium chloride to this soymilk is again strongly heated for at least 6 hours.
After stirring for seconds, preferably 2 to 4 seconds to instantaneously diffuse the added magnesium chloride throughout the soymilk, the flow of the mixture is substantially stopped before the coagulation reaction begins, and then the mixture is A method for producing tofu, which comprises leaving it to solidify into a gel. (2) The method for producing tofu according to claim 1, wherein the magnesium chloride is in the form of a stabilized aqueous solution, and a dispersant consisting of edible oil and fat, an emulsifier, etc. is added to the aqueous solution. (3) A predetermined amount of soymilk having a predetermined solids content was strongly stirred in a stirring tank to create a homogeneous colloidal state, thereby uniformly dispersing the soybean protein and homogeneously emulsifying the soybean fat. After that, the mixture obtained by adding a predetermined amount of magnesium chloride to this soymilk is again strongly heated for at least 6 hours.
After stirring for seconds, preferably 2 to 4 seconds to instantaneously diffuse the added magnesium chloride throughout the soymilk, the flow of the mixture is substantially stopped before the coagulation reaction begins, and then the mixture is After leaving it to solidify and gel,
A method for producing tofu with a low moisture content, which is further characterized by compression molding.