JPS63287454A - Tofu (bean curd) - Google Patents

Abstract

PURPOSE:To obtain TOFU (bean curd) having improved nutritive value, color and flavor, by adding a powder, extract, etc., of leaf vegetable, fruit, etc., to soy-milk obtained by powdering, heating, boiling and filtering soybean together with a solidifying agent and solidifying the blend. CONSTITUTION:Soybean immersed in water and softened is powdered while adding water, heated, boiled and filtered to provide soy-milk. A living thin such as leaf vegetable, fruit, herb, agar, powder, extract, etc., is added to the soy-milk together with a solidifying agent and the blend is solidified to readily provide the TOFU (bean curd).

Description

[Detailed Description of the Invention] Tofu is a food that has nutritional value, that is, soybean protein that has been effectively processed into a form that is easily digested and absorbed.The protein contains essential amino acids that are essential for the growth and health maintenance of the human body. Conventional tofu is made by adding a coagulant to soy milk to harden the protein.

Beans (beans) are themselves already excellent processed foods, so they are originally eaten raw, boiled, baked, steamed, fried, seasoned, etc. without any further processing. But today, I don't get tired of the bland taste of tofu.
The goal is to create tofu that is richer in nutritional value and palatability than ever before, without sacrificing the excellent nutritional value of tofu.
This is especially desired by the younger generation.

Additionally, there are fewer books about cooking at home, and the number of foods that are not cooked at home is increasing.

Depending on living hours and work conditions, there is an increasing tendency to avoid traditional prepared foods that require complicated cooking techniques due to the time and effort involved in using processed foods and prepared foods. In view of the current situation, the present invention provides a manufacturing method that further increases the scope and value of tofu that can be easily used.

The tofu of the present invention is made by washing the soybeans thoroughly, soaking them in water to make them soft, and then grinding them into a thick consistency using a grinder while adding water. Then, by adding water and boiling the soybeans directly in a pot, or by blowing steam into the soybeans, the green color of the soybeans is removed, and a lot of protein is dissolved in the liquid.

Next, once it is heated, put it in a cloth bag and filter it while still hot, squeeze out the soy milk, and divide it into okara.

Then, when the soy milk has cooled down to about 70 degrees Celsius, bittern is added as a coagulant.At this time, the present invention adds chlorophyll-rich leaf vegetables called greens, or seaweed, to the soy milk. Fruits, wild vegetables, fresh medicinal herbs, powders, extracts, etc. are added together with the coagulant, and then the soybean protein in the soymilk solidifies, just as in the conventional manufacturing method. After leaving it as it is for a while, discard the supernatant liquid, pour the solidified material that has sunk to the bottom into a mold box with small holes on all sides, lined with cotton cloth, cover with a lid, place a weight on it, drain the water, and make tofu. Once the tofu has solidified, place it in water, remove the tofu, and cut it to the desired size.

The tofu of the present invention produced in this manner has (1) improved nutritional value compared to conventional products;

(2) Make the colors rich.

(3) Improve taste.

(4) Increase the variety of prepared foods.

It also has many practical effects such as being able to be served as a simple snack.

That is, the tofu of the present invention is made by adding the above-mentioned food rich in nutritional value and color to the conventionally known conventional tofu manufacturing process, and the manufacturing process is simple and easy.

Claims (1)

[Claims] Soybeans that have been soaked in water are made into a mushy substance using a grinder while adding water, then water is added to the mushy substance, and the mushy mixture is heated, boiled, and filtered to produce soymilk. A tofu characterized by a manufacturing method in which fruits, medicinal herbs, organisms such as seaweed, powder, extracts, etc. are added together with a coagulant to coagulate.