JPH01128760A - Preparation of bean curd - Google Patents

Abstract

PURPOSE:To prepare a delicious bean curd having high fat content with a simple process, by adding a specific amount of an edible vegetable oil to soya milk, mixing the components with blasting steam pressure, adding a coagulant and coagulating the product. CONSTITUTION:Soya milk is added with 1-10wt.%, preferably 2.5-7wt.% of an edible vegetable oil and the components are heated and mixed with each other by the pressure of blasted steam. The mixed liquid is coagulated with a coagulant (e.g. magnesium chloride) to obtain the objective bean curd containing uniformly dispersed edible oil, having high nutritive value and giving pleasant feeling to the tongue.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a method for producing delicious tofu rich in fat.

(Conventional technology) The conventional tofu manufacturing method is to finely grind soybeans soaked in water, add water to the mixture, boil it in a boiling pot, and then run it through a separator to separate okara and tofu. To separate.

Immediately after separation, the soymilk has a high temperature of about 80°C. It is manufactured by adding a coagulant and coagulating it in a container.

Conventional tofu produced in this manner has a relatively low fat content of about 3 to 5 g per 100 g of tofu, although it varies depending on the production method, and has little flavor.

The reason why the fat content in tofu is so low is that when okara and soy milk are separated using a separator, there is a large amount of fat remaining in Saili 2, and the amount contained in soy milk is small.

Especially in recent years, foreign soybeans, which are cheaper than domestic soybeans, have been increasingly used as raw materials, but because foreign soybeans have a low fat content, the produced tofu has low nutritional content.
This caused the flavor to further deteriorate.

Therefore, in order to increase the fat content in tofu, the present inventor has researched adding and mixing vegetable edible oil at each stage of the manufacturing process.

However, since vegetable edible oil has a specific gravity of approximately 0.9, which is lighter than soy milk, it immediately separates and cannot be coagulated in a uniformly mixed state.

(Problems to be Solved by the Invention) The present invention has been made in view of the above points, and uses an extremely simple method to uniformly mix vegetable edible oil into soy milk and coagulate it. The present invention provides a method for producing delicious tofu with increased nutritional value and improved flavor, richness, and texture.

(Means for Solving the Problems) The present invention adds 1 to 10% by weight of vegetable edible oil to soymilk, supplies steam to it, and squirts the soymilk and vegetable edible oil while heating them. The method is characterized in that after stirring and mixing using vapor pressure, a coagulant is added to the mixed liquid to coagulate it.

As the vegetable edible oil used in the present invention, for example, soybean oil, rapeseed oil, etc. are used.

The amount of vegetable edible oil added is preferably 1 to 10% by weight to soybean milk, and preferably 2.5 to 7% by weight.

Tofu obtained by uniformly mixing soymilk and vegetable edible oil within the above range has a high fat content, high nutritional value, and constant quality. In addition, the tofu has a soybean flavor, is sweeter, has a mellow and rich taste, and has a smooth texture and elasticity.

The reason why the amount of vegetable edible oil added in the present invention is limited to the above range is that if it is less than 1 weight, the effect of addition is small;
This is because the taste cannot be improved, and if it is added in a large amount exceeding 100% by weight, it becomes greasy and the flavor and sweetness are significantly reduced.

Further, as the coagulant used in the present invention, for example, magnesium chloride, calcium sulfate, etc. are used.

(Function) To explain the method of the present invention according to the steps, soybeans that have been soaked in water and swollen are ground finely, water is added thereto, and the mixture is boiled in a boiling pot. , Separate okara and soy milk using a separator.

Immediately after separation, the soymilk has a temperature of about 80C, so put it in a container, transfer about 1/4 to 10 minutes of the soymilk to another container, and put it here. Add 10% by weight vegetable edible oil.

Thereafter, a nozzle having a number of spouting ports at its tip is inserted into the container, and steam is supplied from the tip of the nozzle. Soy milk and vegetable edible oil are heated by steam, stirred and mixed by the pressure of the ejected steam, and uniformly dispersed to form a liquid mixture of about 100 ml.

This liquid mixture is again transferred to the soy milk remaining in the original container and mixed, and immediately a coagulant is added to coagulate it to obtain tofu.

In this case, instead of taking a portion of the soymilk and dividing it, vegetable edible oil is added to the entire amount in the container, and steam is supplied to heat it.
Stirring may be used, but unless the entire amount is heated with steam to about 100 C, it will not be uniformly dispersed, so it takes time to raise the temperature and increases energy consumption. In addition, if the coagulant is added to the soymilk at a high temperature, it will coagulate immediately, so it is necessary to wait until the temperature drops for a while, so as mentioned above, vegetable edible oil is added to some of the soymilk. A practical method is to make a small amount of the mixture, return it to the cooled soymilk, and add the coagulant.

(lol Example) Soy milk that has just been separated from okara using a separator is placed in a container of 30 g.
5 kg was transferred to another container, and 1800 g (approximately 21 kg) of soybean oil was added thereto. After this, a steam hose was inserted and steam was ejected from the nozzle at the tip to heat the soy milk and soybean oil for about 5 minutes while stirring and mixing, so that the soybean oil was evenly mixed with the soymilk. .

Next, the mixed solution boiled down to about 100C was returned to the original container containing the soymilk, calcium sulfate was added thereto, and the mixture was then placed in a mold and solidified.

When I ate the tofu produced in this way and compared it to conventional tofu, I found that it had a soybean flavor, was sweet, mellow, and had a rich texture, and was also smooth and elastic.

(Effects of the Invention) As explained above, according to the method for producing tofu according to the present invention, a predetermined amount of vegetable edible oil is added to soybean milk, and the mixture is stirred and mixed while being boiled with steam. The oil is evenly dispersed, making it possible to produce delicious tofu with high nutritional value, flavor, richness, and texture.

Claims (1)

[Claims] Adding 1 to 10% by weight of vegetable edible oil to soy milk and supplying steam to heat the soy milk and vegetable edible oil,
A method for producing tofu, which comprises stirring and mixing by ejected steam pressure, and then adding a coagulant to the mixed liquid to coagulate it.