JPS6242587B2 - - Google Patents

Description

[Detailed description of the invention]

It has long been practiced to produce tofu and fried tofu by obtaining soymilk from soybean raw materials by removing okara and adding a coagulant to make tofu curd, and this invention relates to a method for producing tofu curd. Traditionally, defatted soybeans with a certain water-soluble protein content or tofu powder containing defatted soybeans as the main ingredient have been used as part of the soybean raw material (usually whole soybeans) for the purpose of adjusting the hardness of tofu and improving the spreadability of fried foods. Replacement of less than 50% of
In rare cases, it is used as whole soybeans (without using whole soybeans), but it has been shown to improve the yield, especially the yield of solid tofu curd, the resistance to breaking of fried tofu dough, and the firmness of fried tofu tissue. Almost no effect was observed (here, the ``meat'' in ``Nikitsuki'' refers to
It refers to the white part inside the fried tofu tissue, that is, the part that has not been sufficiently heated or expanded compared to the outside, leaving a tofu-like feeling. Fried tofu with poor meat has a transparent appearance, and when you open the bag of fried tofu, there are many parts without "meat" on it, making it easy to tear when used for stuffing such as deep-fried sushi. In some cases, the texture of the fried tofu may deteriorate in inverse proportion to the growth of the fried tofu.) While conducting a series of studies on tofu curd and fried tofu, the present inventors found that when isolated soy protein is used in combination with defatted soybeans as part or all of the soybean raw material, compared to when isolated soy protein is not added. As a result, the solid content of tofu curd can be recovered by increasing the solid content far exceeding the amount of isolated soy protein added. This invention was completed after discovering that it is less likely to break down and can improve the texture of fried tofu. The gist of this invention is to use defatted soybeans and isolated soybean protein together as part or all of the soybean ingredients, and the purpose is to improve the yield of tofu curd and make it less fragile as a dough for fried tofu. In addition, it contributes to the production of fried tofu that is meaty and has an excellent texture. The purpose, structure, and effects of the present invention will become clearer from the following description. This invention is a method for producing tofu curd, characterized by using defatted soybeans and isolated soybean protein in combination as part or all of soybean raw materials. In general, defatted soybeans with low denaturation are preferred in order to obtain stable and good quality tofu and fried tofu products.Also, the particle size of the defatted soybeans is such that the okara in the defatted soybeans becomes too fine and cannot be used later. It is preferable to have a size that does not make separation difficult, ie, flake-like or grit-like. Isolated soybean protein is a high-protein product obtained by neutralizing acid-precipitated soybean curd that does not contain okara, but there is no need to use one that has been heat-treated to enhance its gel-forming ability; It is best to use one with a high protein content. Weight ratio of isolated soy protein to defatted soybean is 4%
Make it so that it becomes more than that. If the amount of isolated soybean protein is too small, the effect of improving the yield of tofu curd, improving the resistance to crumbling of fried tofu dough, and improving the meatiness of fried tofu will be small. The optimal ratio for using defatted soybeans and isolated soybean protein together will vary slightly depending on the relationship between their total amount and the amount of whole soybeans used, but the total amount should be the same as the general-purpose amount used for defatted soybeans and tofu powder for whole soybeans. In the case of replacing approximately 10 to 50% with whole soybeans, a weight ratio of isolated soybean protein to defatted soybeans of 20% is sufficient to achieve the above-mentioned effect. The reason for the above-mentioned effect of using defatted soybeans and isolated soybean protein together is not clear, but when the protein in isolated soybean protein that does not contain okara is heated as part of the bean juice, The isolated soybean protein binds with soluble solids such as sugars in some way, or the presence of the protein increases the emulsifying power, reducing the amount of oil that escapes into the okara and increasing the amount of precipitation caused by the coagulant added later. It contributes to improving the viscoelasticity of fried tofu dough obtained by dehydrating tofu curd, and prevents damage during the process of transferring the dough to the fryer.Increasing the protein content of soy milk solids improves the ability of fried tofu under certain conditions. The internal structure of the soybean is improved, resulting in a more fleshy tissue, and it is thought that defatted soybeans, which are present in a relatively large amount compared to isolated soybean protein, may promote its stable action. Of course, it is also possible to create a new tofu powder product containing defatted soybeans and isolated soybean protein as main ingredients and use it in this invention. It is preferable to use tofu powder made of an oil-containing substance. That is, as mentioned above, defatted soybeans are preferably in the form of flakes or grits, and those with a particle size that is too small are not preferred, whereas isolated soybean protein is obtained as a dry product using a powder with a small particle size. When tofu powder whose main ingredient is isolated soy protein is stored and distributed as a product, isolated soy protein is unevenly distributed at the bottom of the package, and even if this is used, defatted soybeans and isolated soy protein are used together. Although there is a problem that the above-mentioned effects cannot be obtained, such problems can be solved by using an oil-based or oil-containing substance. That is, since the oily or oil-containing substance has a certain adhesion effect on the isolated soybean protein powder, uneven distribution of the isolated soybean protein powder can be prevented, and the quality of tofu and fried tofu is not impaired. Examples of such substances include soybean flour, fats and oils, and lecithin.
The amount sufficient to deposit the oily or oil-containing substance varies depending on what is specifically added, but it can be easily determined experimentally, and is usually a few percent or less of the tofu powder. In order to enhance the adhesion effect of the isolated soybean protein powder, it is preferable to thoroughly mix the isolated soybean protein and an oily or oil-containing substance in advance, and then thoroughly mix it with the defatted soybean and other desired additives. In addition to the above, if necessary, alkaline peptizer,
Polymer protective agent, emulsifier, reducing agent, polymerized phosphate,
A small amount (usually about 2% or less of the tofu powder) of one or more of a PH regulator, a starch substance, and a quality improver for tofu and fried tofu may be added. Tofu curd is produced by soaking whole soybeans, grinding them,
Soybean milk is made by heating and separating okara, and a coagulant is added to this to make curd. However, if the aforementioned defatted soybeans and isolated soybean protein are both added before heating the soybean juice, both defatted soybeans and isolated soybeans can be used. Any embodiment may be used, such as adding protein separately or simultaneously as tofu powder containing defatted soybeans as a main component. In order to improve the yield of okara separation and isolated soybean protein in defatted soybeans, both are preferably added before heating the bean juice. After manufacturing tofu curd using a known method,
Depending on the purpose, processed curd foods such as tofu and fried tofu can be obtained. This invention will be explained below with reference to Examples. Example 1 Defatted soybean flakes and isolated soybean protein powder were blended in the proportions shown in Table 1, and 2 kg of each blend was added to 10 parts of water.
After soaking for 6 minutes, add 20 liters of water and place in a steamer.
After raising the temperature to 90℃ for 10 minutes, immediately return the water to 10 minutes.
added. Remove the okara from the bean juice thus obtained, add 360 ml of 12° Baume calcium chloride aqueous solution to solidify it, let it stand for 5 minutes, remove a portion of the supernatant liquid, and add two mold boxes (42 x 68 x 7 cm). The tofu curd (dough for deep-frying) was made by pouring an equal amount into a tofu curd (dough for deep-frying) and pressing for 15 minutes. Next, cut the plate-shaped tofu curd into 4cm squares and heat at 110℃7.
Fried tofu was prepared by heating in oil at 180°C for 5 minutes. The results of the weight, solid content, etc. of tofu curd are shown in the table, and compared to the control (no isolated soy protein added),
It was possible to recover the solid content of the curd, which completely exceeded the amount of isolated soybean protein added, and the yield as a water-containing curd was greatly improved. The greater the amount of isolated soybean protein added to tofu curd, the more viscoelastic it was and the less likely it would break, and the meatiness of fried tofu was the best when 140g or 200g of isolated soybean protein was added.

[Table] Example 2 Whole soybeans are soaked in water (the weight after water absorption is the weight before water absorption).
2.28 times), ground it to make bean juice, and divided it into three parts.
A commercially available tofu powder ("Fuji Takaramou", manufactured by Fuji Oil Co., Ltd.) soaked in water and isolated soybean protein were added to one soybean soup and mixed to produce fried tofu in the same manner as in Example 1. To another soybean soup, only tofu powder soaked in water was added, and after heating, okara was removed from the soymilk, separated soybean protein was added, and fried tofu was produced in the same manner as in Example 1. Fried tofu was similarly produced without adding tofu powder or isolated soybean protein.
As shown in the table, the curd yield was clearly superior when the isolated soy protein was added to soybean juice and when it was added to soy milk.

[Table] Example 3 Add water-soaked tofu powder and isolated soy protein (or add no isolated soy protein) to soy juice obtained from whole soybeans with the composition shown in Table 3, heat, separate okara, and coagulate. A deep-fried tofu was prepared in the same manner as in Example 1.

[Table] As shown in Table 3, the curd yield improved as the isolated soybean protein increased. Example 4 The present invention was implemented at a certain store that manufactures and sells fried tofu. The daily formulation is 1 pot of whole soybeans 1.95Kg (1.5 sho): Tofu powder 1.5Kg (1.5 sho) as a control test, and test 1 is a combination of 1.95Kg whole soybeans: 1.395Kg tofu powder: 0.105Kg of isolated soy protein. , test 2 has the same ratio as test 1, but with 85% of all ingredients.
When each test was repeated three times using a reduced amount of oil, the damage rate of fried oil was significantly improved. Note 1
The pot was divided into two mold boxes, and each mold box had 180 pieces of fried dough.

[Table] * Percentage of fabrics whose product value clearly decreased due to breakage or chipping before heating in oil.

Claims (1)

[Claims] 1. A method for producing tofu curd, characterized in that defatted soybeans and isolated soybean protein are used in combination as part or all of soybean raw materials. 2. The method for producing tofu curd according to claim 1, wherein the ratio of isolated soybean protein to defatted soybean is 4% by weight or more.