WO2004071216A1

WO2004071216A1 - Process for producing dry yuba

Info

Publication number: WO2004071216A1
Application number: PCT/JP2004/001500
Authority: WO
Inventors: Mizuho Akasaka
Original assignee: Fuji Oil Company, Limited
Priority date: 2003-02-13
Filing date: 2004-02-12
Publication date: 2004-08-26
Also published as: JPWO2004071216A1; JP4400564B2

Abstract

It is intended to provide a process for producing dry yuba (soybean casein sheet) which shows a smooth and soft texture and a favorable taste comparable to a fresh yuba product or a product immediately after preparation when dried and then reconstituted in hot water, and yuba obtained by the process. Namely, a process for producing dry yuba wherein yuba having a moisture content of 55% or more, which has been semidried and then reconstituted in water, is freeze-dried, and the thus obtained yuba.

Description

Specification

Manufacturing method of dried yuba

The present invention relates to a method for producing dried yuba. Background art

Yuba is made from soy milk as well as tofu. When the raw soy milk is heated to a level that does not boil, a film is formed on its surface. “Yuyuha” is made by scooping this film with bamboo skewers, wire, etc. Among them, the one that is first pulled up and entangled with soybeans is called “pumped yuba”, which has particularly excellent flavor and texture. Next, the soy milk that is entangled with the yuba is called “raw yuba”, and the one that has been dried naturally or with hot air is called “dried yuba”.

Most of the dried yuba is eaten after being reconstituted or boiled in a seasoning liquid, but its color is browned, the texture is harder, and the flavor is lower than that of raw yuba. However, dried yuba itself has a lower durability than raw yuba, so it can be stored at room temperature, is easy to handle, and has no restrictions on sales.

To enhance the preservability of raw yuba, if only the yuba is heat-sterilized, the yuba solidifies and the texture becomes hard. When frozen and preserved, it freezes and denatures, giving a firm and firm texture after thawing. At present, it is difficult to extend the preservability while maintaining the taste of soybeans and the texture of raw yuba.

In order to make long-term storage by freezing possible, 0.1% to 25% of saccharide was added to soymilk to make raw yuba to prevent freezing denaturation, or 0.1% to 25% of saccharide was added to soymilk for immersion of yuba. (For example, see Patent Document 1). This invention seeks to improve the preservability by freezing and the texture after thawing, but does not mention any dried product. It describes a manufacturing method for using dried yuba instead of cupped instant (see, for example, Patent Document 2), but the yuba described therein gives the texture of the desired instant Even if it is possible, the flavor of soybean remains like a raw yuba or a pumped yuba, and a soft and smooth texture cannot be obtained. This is because, in order to cut yuba into a 麵 shape, the yuba with the condition of 55% or more of moisture found in the present invention is too soft and difficult to cut finely. It is.

[References]

(Patent Document 1) JP 2001-0557860 A

(Patent Document 2) Japanese Patent Application Laid-Open No. 10-2953 11 Disclosure of the Invention

[Problems to be solved by the invention]

The present invention provides yuba having the texture, flavor, and color tone of raw yuba or pumped yuba wind even with dried yuba that can be distributed at room temperature.

[Means for solving the problem]

The present invention is a method for producing dried yuba, which comprises freeze-drying yuba having a water content of 55% or more. More specifically, the yuba having a water content of 55% or more may be a half-dried and then rehydrated yuba. When the water content of the yuba is 60% or more, it is preferable to include an antifreeze agent. Further, the present invention is a dried yuba prepared by these production methods. The present invention is also an instant food using the dried yuba as an ingredient.

[The invention's effect]

According to the present invention, it is possible to provide a long-lasting dry yuba that can obtain the same texture, color tone and flavor as raw yuba after reconstitution. BEST MODE FOR CARRYING OUT THE INVENTION As the soymilk which is a raw material for the production of yuba of the present invention, soymilk usually used for the production of yuba can be used. For example, mulled soybeans are immersed in water and then ground with about 5 to 8 times the amount of water. The solid content concentration of soy milk is not particularly limited, but is generally 5 to 10%.

Yuba is a soymilk that is heated and forms a film on its surface, which is fried with bamboo skewers or wire. Those that do not dry out are called `` raw yuba '', and those that are pulled up first and those that are entangled with soy milk are called `` pumped yuba '', which is said to be particularly excellent in flavor and texture, and its moisture is Over 60%. In addition, raw yuba dried naturally or with hot air is called “dried yuba”. Of these, "semi-dried yuba" refers to yuba with a water content of about 30% to 50%.

Since semi-dried yuba has a stronger film due to drying, the processing of the yuba becomes easier, and it is possible to obtain slender cuts or cuts into desired shapes.

Before freeze-drying (freeze-drying), yuba with a water content of 55% or more is preferable. Yuba whose water content is adjusted to 55% or more by rehydrating semi-dried yuba may be used. The reconstitution may be carried out with a seasoning liquid or soymilk in addition to water. Particularly, by heating semi-dried yuba with soy milk to prepare yuba having a moisture content of 55% or more, yuba having a favorable texture and flavor can be obtained. The ratio of semi-dried yuba to soymilk is 1: 1 or more, preferably 1:10, and it is preferable to heat at 70 to 100 ° C.

If the water content is less than 55%, the processing of the yuba becomes easy and it can be cut finely.However, if the freeze-dried product is reconstituted in hot water, it will not be possible to obtain a soft texture like the raw fresh leaf that is required. Can not.

Yuba with a water content of 55% or more can be freeze-dried. When this is reconstituted, a soft and smooth texture like that of raw yuba is obtained.

However, if the water content is 60% or more and soy milk often adheres to the yuba, the soy milk freeze-denatures and the texture and flavor are impaired. It is better to add it. Dry yuba solution (water, seasoning liquid or soy milk) If the water content is adjusted to 60% or more by returning to step, a freeze denaturing agent may be added to the solution.

Specifically, as a method for preparing yuba with a freeze-denaturation prevention treatment of 60% or more, a method of dissolving 5 to 30% of a freeze-denaturing agent in soymilk to make yuba and pulling up the yuba, Immersion in a 5% to 10% solution containing an antifreezing agent, or if you use less than 55% of yuba and then adjust the water content to 55% or more, use soymilk for adjustment to prevent freezing and denaturation For example, a method of adding 2 to 10% of an agent is included.

As the freeze-denaturation inhibitor of the present invention, for example, known substances such as sugars, starches, and transdaltaminase, which are used to prevent freeze-denaturation of frozen tofu, can be used.

The saccharide to be added is not particularly limited, but it is preferable to use one or more saccharides selected from the group consisting of monosaccharides, oligosaccharides, oligosaccharides and sugar alcohols. Monosaccharides include glucose, fructose, xylose, mannose, and galactose; oligosaccharides include maltose, sugar, cane sugar, and trehalose; and oligosaccharides include maltooligosaccharide, isomaltoligosaccharide, bractooligosaccharide, and galatatooligosaccharide Examples of sugar alcohols include sorbitol, maltitol, erythritol, palatinit ratatitol, saccharified reduced starch, and the like. The starch may be potato starch, corn starch, wheat starch, tapio starch, or a modified form thereof, such as pregelatinized starch. The transglutaminase may be used as it is, or a transdaltaminase preparation containing a food material such as starch may be used.

By adding a known antioxidant to soymilk for making yuba or the picked-up yuba, the deterioration of flavor and color tone can be suppressed and the storage period at room temperature can be extended.

Yuba may be colored depending on the application. For example, if you eat together with white soup and if the yuba is not conspicuous, you can add a dye to soymilk that produces yuba or soybean that returns yuba with a water content of less than 60% to make it pale yellow. The yuba of the present invention can be mixed with other ingredients before drying. Ingredients include vegetables, seaweeds, and seafood.

Drying of the yuba of the present invention is limited to freeze drying, and other natural drying, microwave drying, fly drying, and hot air drying do not provide the desired quality after hot water is returned. Freeze-drying is a freeze-drying method in which food is dried by sublimating and removing moisture while maintaining low temperature in a vacuum. The freeze-drying technique is a well-known treatment method described in the prior art relating to tofu (for example, see JP-A-59-28448 and JP-A-60-52792). In the case of the yuba of the present invention, the preferred conditions of this treatment method are that the pre-freezing is quick freezing at _30 to 140 ° C, and the shelf heating temperature of the FD treatment is 30 to 60 ° C in order to maintain the flavor of the yuba. C is preferred. Moisture sublimation time is 14 to 20 hours.

The freeze-dried product can be returned using hot water or a seasoning liquid.However, in a solution containing a large amount of salt, the texture may be squeezed hard, so hot water or beans may be used to obtain softer yuba. preferable.

The dried yuba obtained as described above can enjoy a smooth texture and a rich flavor of soybeans even when the water is rehydrated.

Therefore, the dried yuba of the present invention is excellent as an ingredient for various instant foods, for example, instant 麵, instant sp, instant miso soup and the like. Example

Hereinafter, examples of the present invention will be described, but the technical scope of the present invention is not limited by these.

(Production Example 1)

Hot-air-dried raw yuba (hot-air dried), 20g of 50mm square yuba cut with 40% moisture, and 80g of 8BX soymilk prepared by the usual method with 8% maltose added to retort patch (Material: NY15 / LLDP85) And vacuum sealed. Set this to 90 ° C The solution was sterilized by heating in a steamer for 30 minutes, cooled with running water, and then frozen in a freezer at -35 ° C. The water content at this time was 62%.

(Production Example 2)

7 BX beans with 10% maltose dissolved were heated indirectly at 98 ° C, and the yuba picked up with chopsticks was placed in an aluminum 50 mm square vessel and frozen. At this time, the water content of the yuba was 62%.

(Production Example 3)

7 BX soy milk was heated indirectly at 98 ° C, pulled up with a bamboo skewer, and cut off excess soy milk to prepare a yuba with a water content of 58%. The yuba was cut off from Takekushi Riki and frozen.

(Production Example 4)

The raw yuba was dried with hot air to freeze the yuba with a moisture content of 50%.

(Example 1)

The yuba prepared in Production Example 1 was naturally thawed, placed in a 50 mm square aluminum container, and freeze-dried.

(Example 2)

The yuba prepared in Production Example 2 was freeze-dried.

(Example 3)

The yuba prepared in Production Example 3 was freeze-dried.

(Comparative Example 1)

The yuba prepared in Production Example 1 was naturally thawed, placed in a 50 mm-square aluminum vessel, and dried with hot air in a drying chamber at 60 ° C.

(Comparative Example 2)

Yuba prepared in Production Example 2 was dried with hot air in a drying chamber at 60 ° C.

(Comparative Example 3)

The yuba prepared in Production Example 3 was dried with hot air in a drying chamber at 60 ° C.

(Comparative Example 4) The yuba prepared in Production Example 1 was naturally thawed, placed in a 50 mm square aluminum container, and dried at room temperature.

(Comparative Example 5)

Yuba prepared in Production Example 2 was dried at room temperature.

(Comparative Example 6)

Yuba prepared in Production Example 3 was dried at room temperature.

(Comparative Example 7)

The yuba prepared in Production Example 4 was freeze-dried.

(Texture, flavor evaluation method)

At the time of eating, dry yuba was returned for 3 minutes with 麵 in place of ingredients for instant noodles that are generally sold.

5 points were rated as good (pumped Yuba-style), 4 points (raw Yuba-style), 3 points as normal, 2 and 1 points as unfavorable, and 4 or more points as having commercial value. Panelists also evaluated the evaluation by five members. However,-was poor in hot water return and could not be evaluated.

(Texture, flavor and color evaluation results)

(Evaluation of texture, flavor and color by drying method of yuba).

(Example 1)

Yuba with a tone similar to pumped-up yuba and a smooth, soft texture and umami Was.

(Example 2)

Yuba with a color tone similar to pumped-up yuba and a smooth, soft texture and umami was obtained.

(Example 3)

Yuba with a color tone like smooth yuba, smooth texture and umami was obtained.

(Comparative Example 1)

The soymilk around the yuba solidifies due to the heat and is dried and hardened. The texture is not as smooth as that of raw yuba, and the flavor of soybeans remains only slightly. The color tone had changed.

(Comparative Example 2)

(Comparative Example 3)

The hot water is slightly poor, and it does not have a smooth texture like that of raw yuba, and the flavor of soybean remains little. The color tone had changed.

(Comparative Example 4)

The texture and color tone change more slowly than with hot air drying, but the soymilk around the yuba solidifies due to the heat and is dried and hardened. The texture is not as smooth as that of raw yuba, and the soybean flavor is faint. The color tone was slightly changed.

(Comparative Example 5)

Changes in texture and color tone are slower than in hot air drying, but the soy milk around the yuba solidifies due to heat and is dried and hardened. The texture is not as smooth as that of raw yuba, and the soybean flavor is faint. Color It was strange.

(Comparative Example 6)

The texture and color tone change more slowly than with hot air drying, but the texture is not as smooth as that of raw yuba, and the soybean flavor is also faint. The color tone had changed slightly. (Comparative Example 7)

It did not have the color tone and smooth texture of raw yuba. Based on the above results, hot-air dried or naturally dried yuba produced a great difference from the quality before drying after hot water reconstitution, and the desired texture, flavor and color tone could not be obtained. In freeze-drying, it was found that both the yuba with a moisture content of 55% or more and the freeze-modified denatured yuba with a moisture content of 60% or more can obtain almost the same texture, umami and color tone after rehydration as before drying.

Claims

The scope of the claims

(1) A method for producing dried yuba, characterized by freeze-drying yuba having a water content of 55% or more.

(2) The method according to claim 1, wherein the yuba having a water content of 55% or more is obtained by rehydrating semi-dry yuba.

(3) A method for producing dried yuba, which comprises freeze-drying yuba having a water content of 60% or more and containing an antifreeze agent.

(4) A dried yuba prepared by the production method according to claim 1.

(5) An instant food comprising the dried yuba according to claim 4 as an ingredient.