JPH026797Y2 - - Google Patents

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to an apparatus for producing Kinugoshi tofu using bittern aqueous solution as a coagulant.

[Prior Art] Tofu can be broadly classified into Kinugoshi tofu and Momengoshi tofu, and Kinugoshi tofu is relatively preferred these days.

By the way, potassium sulfate (CaSO4) has traditionally been used as a coagulant for Kinugoshi tofu.
With bittern (MgC), high-quality Kinugoshi tofu could not be produced, resulting in a rough-textured finish, and it was not possible to produce the pudding-like dryness characteristic of Kinugoshi tofu.

To explain this point in more detail, when soy milk and calcium sulfate (CaSO4) aqueous solution at 70 to 75°C are mixed in appropriate amounts, coagulation starts in about 10 to 20 seconds, and during that 10 to 20 seconds, the mixture is stirred. Kinugoshi tofu is made using this manufacturing method because it allows the coagulant and soy milk to mix perfectly.

On the other hand, when bittern or magnesium chloride (MgC) is mixed with freshly squeezed soy milk at 70-75°C, it begins to coagulate the moment it comes into contact with it, making it unsuitable as a coagulant for Kinugoshi tofu.

The reason is as follows.

(i) It usually takes 3 to 4 seconds for soymilk to flow into the bittern (MgC) aqueous solution and coagulate, but due to this time difference, soymilk flows one after another into the soymilk that coagulated first. As a result, the solidified state is not uniform and the product becomes half-cooked or lumpy.

(ii) Due to the short coagulation time, the air bubbles generated when the soy milk enters the soy milk are not removed in time, and the air bubbles rise to the top surface and become solidified before being discharged. This results in tofu with air bubbles, resulting in a product with a bad taste and a short shelf life.

(iii) Because the tofu becomes lumpy, water retention is poor and syneresis increases, resulting in grainy Kinugoshi tofu that loses its commercial value.

In this way, bittern (MgC) has been considered unsuitable as a coagulant for Kinugoshi tofu.
Tofu that uses bittern (MgC) as a coagulant has high antibacterial properties and has a good shelf life. Attempts have been made to make Kinugoshi tofu, but it has drawbacks such as difficult manufacturing methods and high costs.

[Problem to be solved] As a result of various research and experiments, the inventors of the present invention adjusted the soy milk temperature to 45 to 47 degrees Celsius, poured the soy milk into a mold box containing bittern (MgC) aqueous solution in advance, They discovered that high-quality Kinugoshi tofu could be obtained by quickly stirring the entire mold box with an oyster spatula, even using bittern aqueous solution (MgC) as a coagulant, and filed a separate patent application.

[Purpose of the invention] The present invention has been made in order to provide an apparatus suitable for producing Kinugoshi tofu using bittern according to the above-mentioned embodiment.

[Structure of the invention] Therefore, according to the invention, a rectangular mold box into which an appropriate amount of bittern aqueous solution is poured in advance and an appropriate amount of tofu poured into it, and a rectangular mold box with a width slightly narrower than the inside width of the mold box. It consists of a plate-shaped spatula with a space in the center and a handle attached to the spatula, and an oyster spatula for stirring the bittern aqueous solution and soy milk placed in the mold box and eliminating air bubbles. An apparatus for producing Kinugoshi tofu using bittern is provided.

[Embodiments] Hereinafter, embodiments of the present invention will be described with reference to the drawings.

In FIGS. 1 to 3, reference numeral 1 denotes a rectangular mold box, into which a bittern aqueous solution is placed in advance. Reference numeral 2 denotes a container for storing soymilk, and this container 2 is used to pour the soymilk into the mold box 1 in which bittern aqueous solution is previously filled. The oyster spatula indicated as a whole by 3 is used to stir the bittern aqueous solution and soy milk placed in the mold box 1, and its width is slightly narrower than the inside width of the mold box 1, as shown in Figure 4. It consists of a plate-shaped spatula 3a having a space 3b in the center and a handle 3c attached to the spatula 3a.

Next, an example of a method for producing Kinugoshi tofu using water-soluble bittern using this mold box 1 and oyster spatula 3 will be explained.

Make soy milk with a concentration of about 12% according to the conventional method.

Adjust the soy milk temperature to 45-47℃.

Bitter (MgC) 10% aqueous solution (room temperature, 20℃
Place 700ml of A in mold box 1 (Figure 1).

Soy milk B10 in container 2, according to the conditions in section 2.
Pour the mixture vigorously into the mold box 1 (Figure 2).

Scrape the mold box from the bottom for 2 to 3 seconds using the oyster spatula 3 to quickly level the entire mold box (3rd
figure).

Scrape the liquid with an oyster spatula 3 to remove bubbles C while checking the consistency.

After leaving for about 10 minutes, cut into pieces with a cutter, transfer to a water tank, and rinse for 1 hour to prepare the product.

Oyster wrasse 3 used in the manufacturing process
Since the width is slightly narrower than the inside of the mold box 1, the entire mold box can be stirred at once, and since it has a space 3c in the center, The liquid flows back in the direction opposite to the moving direction of the oyster wrasse 3, so that the bittern and soy milk can be effectively mixed.

[Operation and effect of the invention] Kinugoshi tofu using bittern obtained in this way has a sweet and mellow taste unique to bittern tofu, and since bittern is used as a coagulant, it is free from calcium sulfate. It has a higher shelf life than Kinugoshi tofu made with. At that time, according to the apparatus according to the present invention, the bittern at the bottom of the mold box and soy milk can be thoroughly mixed according to the above-mentioned aspect, so that it is possible to obtain a stable, golden-finned product with a fine texture overall. can.

[Brief explanation of drawings]

Figures 1, 2, and 3 are cross-sectional views of a mold box and oyster shellfish showing the process of producing Kinugoshi tofu using bittern using the manufacturing apparatus according to an embodiment of the present invention, and Figure 4 is a sectional view of a oyster shellfish. FIG. 1...Mold box, 2...Container, 3...Oyster wrasse, 3
a...plate-shaped spatula, 3b...space, 3c...handle.

Claims (1)

[Scope of utility model registration request] A rectangular mold box into which an appropriate amount of bittern aqueous solution is poured in advance and into which an appropriate amount of tofu is poured; a plate-shaped spatula with a width slightly narrower than the inside width of the mold box and a space in the center; Production of Kinugoshi tofu using bittern, which is made up of a handle attached to a spatula, and an oyster spatula for stirring the bittern aqueous solution and soymilk placed in the mold box and eliminating air bubbles. Device.