JPH0375139B2 - - Google Patents

Description

[Detailed description of the invention]

(Industrial Application Field) The present invention relates to a method for producing filled tofu (hereinafter referred to as "filled tofu") which can be stored for a long period of time and served as food.
It's called LL filled tofu. ). (Prior Art) Various types of tofu have been known in the past, such as firm tofu, sterile tofu, filled tofu, retort tofu, etc.
Various manufacturing methods have also been proposed. To give an example, in Japanese Patent Publication No. 59-21586,
The method for producing cotton-like tofu is described.
(Hereinafter, this method will be referred to as the conventional method).This method consists of sterilizing soymilk obtained by a conventional method at a temperature of 120°C or higher, cooling it, adding a coagulant to it, and forming a curd. Next, the moisture content of the curd is adjusted to 78 to 90% by weight by dehydration using a centrifuge, and the dehydrated curd is filled into a container, sealed, and heated to produce cotton-like tofu.'' (Patented) scope of claims). In this conventional method, the soymilk used is produced by a conventional method, and its solid content is adjusted to 3 to 12% by weight (column 4, line 26 of the same publication). To obtain tofu with good shelf life,
High temperature sterilization of this soy milk, specifically, 120
It is described that the treatment is carried out at a temperature of ~128° C. for 6 to 1 seconds (column 5, lines 39 to 42 of the publication). In addition, as a coagulant, a divalent metal salt such as calcium sulfate is used. For example, when a divalent metal salt is used, the concentration is 7 to 35 mM, and the combination of the polyvalent metal salt and an acid agent is used. (Column 6, lines 12-19 of the same publication). (Problems to be Solved by the Invention) According to the above-mentioned conventional method, the soy milk used as the raw material for the product is made from whole soybeans obtained by a conventional method. Contains 100% heat-resistant embryonic bacteria. Therefore, in this method, primary sterilization is performed in the soy milk state in order to produce a sterile product, but as described in Table 3 on page 6 of the above publication, the number of bacteria is low immediately after production. The number of bacteria increased after the 7th day, and the number of bacteria increased significantly after the 30th day, and it was determined that the flavor was lacking. It can be understood that this method yields tofu that has a better shelf life than other commercially available tofu, but tofu that has been used for more than 30 days has a severe deterioration in taste and has negative effects due to an increase in the number of bacteria. Therefore, it has been difficult to obtain tofu that can be stored as food for a long period of time, such as tofu that can be stored for a long period of time at room temperature for about half a year or at low temperature for about one year. In addition, conventional methods of sterilizing soymilk in the tofu manufacturing process have been carried out only once at a temperature of 120°C or higher, but this method does not completely sterilize the soymilk. Not only is it extremely difficult to sterilize the soymilk, but it also requires careful consideration, such as adding a coagulant to the soymilk and crushing it before filling it into containers, for example, preparing a sterile room and carefully packaging it. Moreover, under such conditions, it has the disadvantage of requiring complicated equipment. Furthermore, as a secondary sterilization method, sterilization in high-temperature water of 110℃ or higher has been known, but in this secondary sterilization method, in order to produce sterile tofu, sterilization is performed in high-temperature water for a long period of time. As a result, the product has the disadvantage of causing the so-called "Katsupen phenomenon", which tends to result in black tofu. The object of the present invention is to solve the above-mentioned problems and to obtain LL-filled tofu that has almost no deterioration in taste and can be stored for a long period of time, such as about half a year at room temperature and about one year at low temperature.

[Means to solve the problem]

In order to solve the above problems and achieve the above objects, the present invention consists of the following steps (a) to (e).
This is a method for producing LL-filled tofu. (a) Dehull the raw soybeans and heat the dehulled soybeans at 10 to 20℃.
(b) grinding, steaming and separating the soybeans to obtain soymilk with a concentration of 7-13%; (c) degassing and cooling the soybeans. (d) in the soy milk, 0.14 to 0.24% by weight based on the soy milk.
Glucono delta lactone and 12 degrees Baume equivalent
Adding 0.02 to 0.1% by weight of bittern and filling and sealing the container, or Adding 0.8 to 1.4% by weight of bittern based on 12 degrees Baumé to the soymilk and filling the container. , a step of sealing; (e) a step of heating the container with high-temperature water of 110° C. or higher for 30 to 45 minutes to sterilize and solidify the container. Hereinafter, the present invention will be explained in detail for each step. [Step (a)] In the present invention, first, raw soybeans are dehulled, and the dehulled soybeans are used as a soybean milk source. This is to remove heat-resistant spore bacteria, which is the main cause of tofu spoilage. Next, as a pre-process to obtain soybean milk, the dehulled soybeans are soaked and swelled. The conditions for this soaking treatment must be such that the protein in the dehulled soybeans does not elute, and for this reason, it is necessary to soak the soybeans in low-temperature water at 10 to 20°C for 5 to 50 minutes.
Soak for 8 hours. If the temperature is less than 10℃ and for less than 5 hours, the swelling of soybeans will be insufficient;
In addition, if the time is longer than 8 hours, the protein in the soybeans will be eluted, which will adversely affect the yield and quality (flavor), which is not preferable. In the present invention, the optimal immersion treatment uses low-temperature water of around 15°C, and the immersion chamber is also air-conditioned at around 15°C, similar to the low-temperature water, so that the immersion water is not affected by external temperature changes. In order to eliminate the influence of protein elution and to detect protein elution by the appearance of foam on the water surface, it is preferable to finish immediately before the formation of foam (about 7 hours later). [Step (b), step (c)] Next, the dehulled soybeans are ground, steamed, and separated to produce soymilk (step (b)). The temperature of the obtained soymilk is about 80°C, and this high-temperature soymilk is degassed and cooled as shown in step (c). For deaeration, air bubbles in soymilk are removed using a normal deaeration tank. Furthermore, the purpose of cooling is to prevent the soymilk from coagulating due to the coagulant added in the next step (d), and in the present invention, it is preferable to rapidly cool the soybean milk to 1 to 5°C. [Step (d)] Next, glucono delta-lactone and bittern are added as coagulants to this degassed low-temperature soymilk. The amount of glucono delta lactone added is preferably 0.14 to 0.24% by weight based on soy milk, and the amount of bittern used in combination is also based on 12 degrees Baumé equivalent to soy milk.
0.02-0.1% by weight is preferred. Added amount of glucono delta lactone is 0.14% by weight
If the amount of bittern added is less than 0.02% by weight, it will be difficult to coagulate the soymilk filled in the container in the subsequent step (e), while the amount of glucono delta-lactone added will be less than 0.24% by weight. If the amount of bittern added exceeds 0.1% by weight, coagulation will begin in step (d) before the soymilk coagulates in step (e), which will cause the adverse effects described below. Both are undesirable because they result in This glucono delta lactone and bittern are known as coagulants for tofu and are usually
The amount of glucono delta lactone added to soy milk is
It is about 0.3% by weight, and for bittern it is about 2% by weight. In contrast, in the present invention, the amount of glucono delta lactone added is approximately half of the conventional amount, 0.14 to 0.24.
% by weight, thereby making it possible to prevent adverse effects caused by the addition of glucono delta-lactone (defects such as the tofu surface becoming extremely smooth and exhibiting a surface appearance similar to that of a pudding product). In addition, in the present invention, the amount of bittern added in combination with glucono delta-lactone is as small as 0.02 to 0.1% by weight, and as a result, the negative effects of the addition of bittern (increasing the sweetness of tofu, and Defects such as the surface becoming rough over time can be prevented. In the present invention, such a small amount of coagulant is used, but even with this addition amount, the following step (e)
It can be completely solidified by heating with high-temperature water of 110°C or higher for 30 to 45 minutes. Further, in the present invention, bittern can be used alone as a coagulant without using glucono delta lactone, but in this case, the amount of bittern added is 0.8 to 1.4% by weight in terms of 12 degrees Baumé. . The technical significance of this addition amount range is the same as above, but even if this bittern is used alone, the amount added is approximately half of the conventional amount, and even with this amount, the following (e) 30 ~ with high temperature water of 110℃ or higher, which is the process.
It can be completely solidified by heating for 45 minutes. It should be noted that it is preferable to use bittern obtained as a by-product when producing salt from seawater from the viewpoint of easy availability, but the present invention is not particularly limited to this, and other bittern that is mainly MgCl ₂ can be used. Any component can be used. Further, in the present invention, it is preferable to use 12 degree Baume bittern from the viewpoint of easy availability, but the present invention is not particularly limited to this, and any Baume bittern can be used. . [Step (e)] After adding the coagulant, the container is filled and sealed (step (d)), and then, as shown in step (e), the container is soaked in high-temperature water of 110°C or higher for 30 to 30 minutes. Heat treated for 45 minutes,
Completely sterilized and completely solidified. (Effect) The quality, taste, etc. of a filled tofu product are determined by the amount, concentration, temperature of soymilk, type and amount of coagulant, heating means,
Temperature, time, how to take the F value, how to cool, etc. all interact delicately, but since the present invention has the configuration as described above (steps (a) to (e)), It becomes possible to completely control these factors, and it is possible to obtain high-quality stuffed tofu that can be stored for a long period of time. That is, the present invention first uses dehulled soybeans as raw soybeans, thereby making it possible to remove heat-resistant spore-forming bacteria, which is the main cause of tofu spoilage. By the way, it has been known to use dehulled soybeans (see Japanese Patent Application Laid-Open No. 149354/1983).
In particular, the present invention uses dehulled soybeans as a raw material (step (a)),
In addition, as a coagulant, glucono delta lactone, bittern, or bittern alone are used, but the amount added is approximately half of the conventional amount (step (d)), and further heat treatment with high temperature water (step (e)) is used. ), and the combination of these steps creates the ability to completely control the superiority, quality, taste, etc. of the product. Normally, heating soymilk at a high temperature of 100°C or higher for a long period of time will impair the quality (flavor, etc.) of the tofu. However, in the present invention, by combining the above steps (a) to (d), the heat treatment in step (e) is performed. It is thought that even if heat treatment is performed in high-temperature water of 110°C or higher for 30 to 56 minutes, it will not affect the quality (flavor, etc.) of tofu as described above. In addition, the present invention provides LL-filled tofu with almost no deterioration in taste even when stored for a long time at room temperature for about half a year or at low temperature for about one year. (Example) Hereinafter, the present invention will be described in detail by giving examples of the present invention. FIG. 1 is a manufacturing process diagram of one embodiment of the present invention, in which 1 is a raw material and 2 to 13 are (a) to 13 of the present invention.
(e) Manufacturing sequence process including step 14 is the product. Whole soybeans are used as raw material (raw soybean) 1,
After completely dehulling the soybeans using a dehulling machine (first step 2), the completely dehulled soybeans are soaked in low-temperature water at 15°C for 5 to 8 hours in a room air-conditioned to 15°C (second step).
Step 3). The swollen soybeans are ground (3rd step 4), the resulting Go is heated to 100℃ in a boiling pot (4th step 5), and then steamed with a small amount of steam for 5 to 10 minutes. Cook additionally and simmer (5th step 6). Next, this is passed through a separator to separate it into okara and soy milk (sixth step 7). The concentration of the obtained soymilk is
It was 11.5% and the temperature was 80°C. This high-temperature soymilk is immediately stored in a deaeration tank, deaerated (seventh step 8), and then rapidly cooled to 1 to 5° C. using a cooler (eighth step 9). To this low-temperature soymilk 10, 15g of glucono delta lactone (0.15% by weight based on the weight of soymilk) and 5g of bittern at 12 degrees Baume (0.05% by weight based on the weight of soymilk) are added and stirred as a coagulant (9th step 10). .
Alternatively, 0.8 to 1.4% by weight of 12° Baume bittern can be added to the weight of soymilk without using glucono delta lactone (9th step 10). Next, a 250g PP container (113m/m x 75m/
m x 35 m/m) is filled with soymilk containing the coagulant and sealed (10th step 11). Place this filled and sealed container in a sterilizer and add 120% soy milk.
Heating in high-temperature water at ℃ for 35 to 45 minutes to raise the F value to 7, coagulating at the same time as sterilization (11th step 12), then cooling to 40 ℃ in this sterilizer (12th step 13), Remove from the sterilizer and LL of product 14
I got stuffed tofu. As a result of an analytical test, the obtained LL-filled tofu was found to be sterile and in extremely good condition. (Effects of the Invention) As detailed above, the present invention is a method for producing LL-filled tofu that includes steps (a) to (e). This method has the remarkable effect of being able to completely control the factors such as LL-filled tofu, producing a product with almost no deterioration in taste, and producing LL-filled tofu that can be stored for a long time at room temperature for about six months and at low temperature for about one year. arise. Further, according to the present invention, health foods can be transported to any region at room temperature or low temperature, and can be supplied to demand customers not only in Japan but also overseas.

[Brief explanation of drawings]

FIG. 1 is a manufacturing process diagram of an embodiment of the present invention. 1...Raw material, 2...1st process, 3...2nd process, 4...3rd process, 5...4th process, 6...5th process, 7...6th process, 8... 7th step, 9...
...8th step, 10...9th step, 11...10th step, 12...11th step, 13...12th step, 14
……product.

Claims (1)

[Claims] 1 (a) The raw soybean is dehulled, and the dehulled soybean is
(b) grinding, steaming and separating the soybeans to obtain soymilk with a concentration of 7-13%; (c) deaerating and cooling the soybeans. (d) adding 0.14 to 0.24% by weight of the soymilk to the soymilk;
Glucono delta lactone and 12 degrees Baume equivalent
(e) heating the container in high-temperature water of 110°C or higher for 30 to 45 minutes to sterilize and solidify the container; Characteristic manufacturing method of LL-filled tofu. 2 (a) Dehull the raw soybeans and process the dehulled soybeans into 10~
(b) grinding, steaming and separating the soybeans to obtain soymilk with a concentration of 7-13%; (c) deaerating and cooling the soybeans. (d) adding to the soy milk a temperature of 12 degrees Baumé equivalent to the soy milk;
A process of adding 0.8 to 1.4% by weight of bittern, filling and sealing the container, and (e) heating the container with high-temperature water of 110°C or higher for 30 to 45 minutes to sterilize and solidify it. A method for producing LL-filled tofu.