JPS624104B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing tofu that has moderate bitterness and is high in protein.

Tofu can be broadly classified into firm tofu, soft tofu, silken tofu, etc., and the manufacturing method differs slightly depending on the type of tofu desired, but the manufacturing process for soy milk, the soy milk manufacturing process for producing soy milk from rice, and The process of coagulating soymilk with a coagulant is basically the same.

Therefore, the most common conventional method for manufacturing tofu is a mass production method that goes through the steps of soybeans → water soaking → grinding → rice → heating → okara separation → soy milk → tofu. In addition, the tofu's original characteristics of having a low bittern content (some have no bittern content at all), and having a dull color and coarse texture, were not distorted. On the other hand, if you try to mix bittern in the conventional manufacturing process, the bittern will not mix with the soy protein due to the temperature, moisture content, and other conditions of the rice, soy milk, etc., and the finished tofu will become hard or soft, resulting in poor quality. In addition to the variations in quality, a great deal of skill is required to achieve uniform quality.

In view of the above, it is an object of the present invention to provide a method for producing conventional tofu with so-called bittern in a relatively simple manner.

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

As mentioned above, the products produced in the grinding process include vegetable liquid oils such as soybean oil, other edible oils and fats such as animal liquid oils and solid fats, phospholipids such as soybean phospholipids that act as solvents, and glycerin. Add a bittern dispersant produced by mixing an emulsifier such as a fatty acid ester, hot water of 60°C or higher, and a small amount of silicone oil, and homogenizing the mixture using a juice mixer, blender, etc. By adding the bittern dispersant in this way, the fat in the bittern is removed and the association between the bittern and soybean protein is promoted, thereby simplifying the production of bittern tofu. Furthermore, the addition of fats and oils improves the flavor and gloss of the product's surface, and eliminates its sticky texture. The rice thus produced is boiled and then separated into curd curd and soy milk in the same manner as in the conventional method. Add an appropriate amount of natural bittern to the soymilk containing bittern dispersant produced here,
In this state, the tofu is placed in a container and heated to coagulate, as in the conventional method, to produce tofu.

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

() 24 pieces of firm tofu (1 piece 450g) 15,000 yen
g, 25 g of edible oils and fats such as vegetable liquid oils such as soybean oil, other animal liquid oils, and other solid fats and oils, and phospholipids such as soybean phospholipids that act as solvents.
0.05g, emulsifier such as glycerin fatty acid ester
A bittern dispersant produced by mixing and homogenizing 0.05g, 74.7g of hot water at 60°C or higher and 10g of silicone oil is added. This mixture is then boiled and then separated into okara and soy milk in a conventional manner. While vigorously stirring 13,000 g of soymilk containing bittern dispersant produced in this way, 40 g of bittern was added, and this mixture was poured into a mold box.
The flow is stopped, and the protein is allowed to coagulate homogeneously for about 20 minutes.Then, this protein coagulation is broken down, and the product is manufactured by transferring it to a mold, pressing it, and molding it according to a conventional method. By adding the bittern dispersant, it is possible to homogeneously disperse substances contained in soybean milk, promote emulsification, and facilitate the use of bittern.

() 24 pieces of silken tofu (each piece is 450g)
13000g, 25 edible oils and fats such as vegetable liquid oil such as soybean oil, other animal liquid oil, and other solid fats and oils
g, 0.05 g of phospholipids such as soybean phospholipids that act as a solvent, 0.05 g of an emulsifier such as glycerin fatty acid ester, 74.7 g of boiling water at 60°C or higher, and 10 g of silicone oil are mixed and homogenized to produce a bittern dispersant. Added. This mixture is then boiled and then separated into okara and soy milk in a conventional manner. While vigorously stirring 11,250 g of soymilk containing the bittern dispersant produced in this way, 40 g of bittern
and quickly pour the mixture into the mold box. When the flow is stopped and the protein is allowed to coagulate homogeneously for about 20 minutes, silken tofu is produced.

() 24 pieces of soft tofu (each piece is 450g)
14,000g, vegetable liquid oil such as soybean oil, other animal liquid oil, other solid fat, etc.25
g, 0.05 g of phospholipids such as soybean phospholipids that act as a solvent, 0.05 g of an emulsifier such as glycerin fatty acid ester, 74.7 g of boiling water at 60°C or higher, and 10 g of silicone oil are mixed and homogenized to produce a bittern dispersant. Added. This mixture is then boiled and then separated into okara and soy milk in a conventional manner. 12,000 g of soymilk containing bittern dispersant produced in this way was strongly stirred in a mold box, and 42 g of bittern was added to stop the flow. After that about 20
The protein is left to stand for a minute to form a homogeneous protein coagulation, and when the surface is no longer sticky, it is transferred to a mold box without breaking it, pressed, and molded according to a conventional method. In either method, the mixing amount is appropriately set.

If tofu is produced by the method detailed above,
It has the effect of easily producing tofu with a mellow bitter taste, and it is possible to easily produce tofu with a mellow bitter taste.
Bitter juice can be added without being greatly affected by the concentration of soybean milk or soy milk, and it has the effect of promoting the physical properties of bittern. In addition, the produced tofu has good color and gloss, a smooth and finely textured surface, and a good flavor with moderate bitterness. Furthermore, the manufacturing method is simple, and this manufacturing method can be adopted in conventional mass production methods, making a great contribution to the industry, and it can be expected to provide inexpensive bittern tofu.

Claims (1)

[Claims] 1 Add a bittern dispersant made by mixing edible fats and oils such as soybean oil, phospholipids, an emulsifier, boiling water of 60℃ or higher, and a small amount of silicone oil to each soybean, and then boil it to obtain soymilk containing a bittern dispersant. A method for producing bittern tofu by mixing an appropriate amount of bittern into soymilk containing a bittern dispersant.