JPH06197721A - Production of bean curd - Google Patents

Abstract

PURPOSE:To obtain a production method of TOFU (bean curd) hardly collapsing during transportation, capable of supplying fresh bean curd to a remote and wide region. CONSTITUTION:The production method of bean curd s further provided with a process wherein after molding of bean curd, the bean curd is immersed in fresh water, cooled to <=17 deg.C and aged at <=5 deg.C for 5-8 hours. Further a soybean milk production place for producing soybean milk and one or more bean curd production places to manufacture bean curd are arranged separately, soybean milk manufactured at the soybean production places is transported to the bean curd production places and bean curd is manufactured at the bean curd production places.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing tofu.

[0002]

2. Description of the Related Art Conventionally, a method for producing tofu is a liquid obtained by soaking soybeans in water sufficiently, grinding and adding water (this is called Kure liquid).
Is boiled, strained with a cloth to make soy milk, and the soy milk is hardened with Nigari (main component is magnesium chloride) which is a coagulant. It is made by craftsmen until recently. Had a strong industrial personality.

This is because the reactivity of magnesium chloride is so high that it requires skill in the production of tofu, and therefore it has been considered unsuitable for mass production.

However, since it is difficult to obtain primary magnesium chloride and the reactivity of magnesium chloride is too high, calcium sulfate and glucono delta lactone have been used as coagulants for several decades. For the first time, tofu, which is completely different from the traditional traditional method, has been distributed in large quantities on the market.

At present, a large amount of tofu distributed in the market is roughly classified into three types, that is, cotton tofu, silk tofu, and filled tofu. The three types of conventional manufacturing will be described below.

A. Dip cotton soybean curd tofu soybeans in water thoroughly, grind, and boil a liquid containing 9 times the amount of water (this is called Kure liquid) and strain with a cloth (this is called soymilk). A little defoamer was added to soy milk, heated to 100 ° C, held for 3 minutes, filtered, and when the temperature reached 75 ° C, a coagulant (calcium sulfate was about 2% of beans) was added to hot water (or Add bittern (about 2% of beans) and leave for 10 minutes. Place a colander on top and collect the clear water (waste liquid) inside. Transfer the emulsion to a cloth box (applying cloth to a box with many small holes), place a plate 5 g thick per cm ² on top, and squeeze for 20 minutes. Cut it properly, soak it in fresh water and save.

B. Make Kure liquid from silk soybean curd soybeans (4 times by weight). Boil and strain with a cloth. Add a little defoamer to soymilk 1
Heat to 00 ° C, hold for 3 minutes, then filter, temperature is 70 ° C
Then, a coagulant (calcium sulfate is about 0.6% of beans) is added, and the whole is agglomerated by keeping it at 70 ° C. for 1 hour in a box without holes. It is cut into pieces and soaked in clear water for storage.

[0008] c. Make soybean soup from filled soybean curd soybean (4 times by weight). Boil and strain with a cloth. Add a little defoamer to soymilk 1
Heat to 00 ° C., hold for 3 minutes, then cool to about 18 ° C. in a cooler. Add a coagulant (glucono delta lactone), fill a single container, seal and heat to 90 ° C (solidify at this time). Cool in a container and store.

In recent years, the demand for natural food has increased, and inexpensive tofu can be obtained by mass production, but demand for tofu using traditional bittern without artificial additives has rapidly increased.

[0010]

However, with tofu using bittern, bittern is highly reactive as described above, and the step of coagulating requires skill. As a result, small-scale, expensive tofu could only be supplied locally because it was produced by hand instead of being machine-made.

In addition, because of the high reactivity of bittern, silken tofu was produced only with calcium sulfate and gluconodeltalactone as a coagulant. Furthermore, after manufacturing tofu, it was sometimes too soft and lost its shape during transportation during long-distance transportation.

[0012] Therefore, an object of the present invention is to provide a method for producing tofu which is hard to lose its shape during transportation and which can supply fresh tofu to a distant and high region.

[0013]

In the method for producing tofu according to the invention of claim 1, a step of soaking soybeans in water and grinding to obtain soybean soup, a step of boiling the soybean soup, a step of boiling the soybean soup In the method for producing tofu, which comprises a step of squeezing and filtering soybean milk, and a step of coagulating the soybean milk with bittern, after the coagulated soybean milk is molded, it is immersed in fresh water and cooled to 17 ° C. or lower, and then 5 ° C. The method further includes the following step of aging for 5 to 8 hours.

Further, in the method for producing tofu according to the second aspect of the invention, the soymilk producing place for producing soymilk and the tofu at one or more locations for producing tofu by the method for producing tofu according to the first invention are provided. This is a method of separately providing a production site, transporting the soymilk produced at the soymilk production site to the tofu production site, and producing tofu at the tofu production site.

[0015]

The method for producing tofu according to the invention of claim 1 further comprises the steps of molding the tofu, immersing it in fresh water, cooling it to 17 ° C or lower, and aging it at 5 ° C or lower for 5 to 8 hours. Therefore, the strength and elasticity of tofu are increased. Therefore, during long-distance transportation, it is not too soft and loses its shape during transportation.

Further, in the method for producing tofu according to the second aspect of the invention, there are provided a soymilk producing place for producing soymilk and one or more places for producing tofu by the method for producing tofu according to the first invention. Distribute the tofu production location separately, transport the soymilk produced at the soymilk production location to the tofu production location, and supply the fresh tofu to the distant / high-range area to produce the tofu at the tofu production location. In addition, since the soymilk manufacturing process is omitted at the tofu manufacturing site, it is possible to manufacture tofu in a small space.

[0017]

[Examples] A method for producing tofu will be described below. A. Manufacture of cotton-bean curd tofu FIG. 1 is a process diagram showing a manufacturing process of cotton-bean curd tofu.
2A and 2B are explanatory views showing the configuration of an embodiment of the tofu producing apparatus of the present invention, FIG. A is a front view, and FIG. B is a side view.

In the figure, 11 is a coagulation container containing soymilk, 12 is a stirrer having a screw at the tip, 13 is a motor for rotating the stirrer 12, and 14 is a stop plate for stopping the flow of the soymilk stirred by the stirrer 12. , 16 are stop plates 14
The reference numeral 17 designates a rotating device for rotating the support rod 15 with respect to the support rod 15, and 17 is a drive box which is provided with the motor 13 and the rotation device 16 and which moves up and down along the support rod 18.

As the soy milk used, 10 liters of soy milk containing 9 times the weight of soybean added was used. If the temperature of the soy milk was lowered, the temperature was raised and the soy milk was placed in the coagulation container 11. When the temperature of the soymilk reached 72 to 76 ° C, the drive box 17 was lowered to a predetermined position and the stirrer 12 and the stop plate 14 were dipped in the soymilk.
The soy milk was stirred vigorously by the stirrer 12 so that a vortex was formed.

At this time, the stop plate 14 is rotated in a direction that does not hinder the flow of soy milk. After stirring vigorously, add 1 bit of nigari solution (software or crystallin; manufactured by Ako).
At the same time as adding 50 ml at once (this is called hitting a bite), the stirrer 12 was stopped and the stop plate 14 was rotated so as to be perpendicular to the flow to rapidly stop the flow. Within 2 to 3 seconds after hitting the bittern, a white rag-like lump formed by the protein of soymilk 11 separating from water was formed (this is called porridge tofu). In this state, it was left standing for about 20 minutes to completely produce tofu.

The drive box 17 is raised, the coagulation container 11 is taken out, and the produced tofu is put in a predetermined molding machine and placed on top of it.
A plate having a pressure of about 5 g per cm ² was placed, and compression molding was performed for 20 minutes. This was cut into a predetermined size, immersed in clear water for about 3 hours, cooled to 17 ° C. or lower, and then kept at 5 ° C. or lower in a refrigerator to be aged overnight (about 7 hours). By this aging,
The solidification of the tofu was promoted, and the cotton-like tofu that was hard to lose its shape was made.

Further, in this cotton tofu manufacturing apparatus,
Adding a predetermined amount of bittern and mixing uniformly did not require any skill, and therefore, even a completely beginner could manufacture.

B. Manufacturing of Silken Tofu FIG. 3 is a process diagram showing a manufacturing process of silken tofu. FIG. 4 is a perspective view showing the configuration of the silken tofu manufacturing apparatus.

In the figure, 21 is soy milk, 22 is soy milk 21.
A rectangular solidification container that also serves as a molding container containing 23, and 23 is slightly smaller than the inner diameter of the solidification container 22 and has three rows in two rows.
A driving plate with holes 24 continuously formed, and 25 is a solidification container 2
2 is a bittern throwing plate which is provided in a substantially central row in the longitudinal direction, on which a predetermined amount of bitterns 26 are placed at equal intervals. Reference numeral 27 is a drive box equipped with a drive unit that drives the driving plate 23 up and down.

As the soybean milk used, 15 liters of soybean milk added with water in an amount of 4 times the weight of soybean was used. Soy milk 21
At a temperature of 70 to 73 ° C., the particle size is 3.5 to
35 g of bitter granules 26 (soft webber; manufactured by Akosha Co., Ltd.) crushed to 1 mm are evenly arranged on the bittern input plate 25, and it is added almost at the center of the two rows of holes 24 of the driving plate 23 at once. The plate 23 was gently driven up and down 1 to 2 times to stir and stir, and then allowed to stand for 10 to 15 minutes to solidify.

After coagulation, it is cut into a predetermined size and 4
Immerse in water for ~ 6 hours, cool to 17 ° C or below, and then cool in refrigerator
The temperature was lowered to not higher than 0 ° C., and the mixture was aged overnight (about 7 hours). By this aging, the solidification of the tofu was promoted, and the silky tofu that was hard to lose its shape was produced. Further, in the apparatus for producing this silken tofu, it is not necessary to have any skill to add a predetermined amount of bittern, and therefore even a completely beginner can produce it.

C. Strength test of tofu Strength test of tofu: conventional filling tofu (silk and gluconodeltalactone), silk tofu according to this example, conventional cotton tofu (using calcium sulfate), cotton tofu according to this example It was done about 4 items. The tofu according to the present example was prepared 10 minutes after production and aged overnight.

The method uses 6 kinds (4 items) of tofu,
It was cut and molded into a certain size (10 cm x 10 cm x 3.5 cm), a 2 cm ² plastic plate (thickness 0.05 mm) was placed in the center of each, and a weight was placed. Furthermore, after the weight was placed, the weight was removed and the restored state was observed. The results are shown in Table 1 below.

[0029]

[Table 1]

It was found that the silken tofu and cotton tofu according to the present example have higher strength and higher elasticity than the conventional silken tofu and cotton tofu, respectively, and also have high elasticity.
In addition, in the examples, tofu aged overnight was stronger,
It was found that both elasticity became high.

Finally, by carrying out the soymilk manufacturing site and the tofu manufacturing site where the tofu manufacturing method is carried out separately, fresh tofu can be supplied to a distant / higher region. Further, labor saving and space saving of the soybean milk manufacturing process can be realized at the tofu manufacturing site, and Okara, which has been a pollution problem and is discharged during the soymilk manufacturing process, is not discharged. In addition, since the manufacturing process of tofu can be simplified, the tofu manufacturing machine is mounted on a movable automobile or the like, and tofu is manufactured therein.
It is also possible to supply fresh tofu to high regions.

[0032]

As described above, the present invention is a method further comprising the steps of molding tofu, soaking it in fresh water, cooling it to 17 ° C or lower, and aging it at 5 ° C or lower for 5 to 8 hours. Therefore, the strength and elasticity of tofu are increased. Therefore, during long-distance transportation, it is not too soft and loses its shape during transportation.

Also, a soymilk manufacturing place for manufacturing soymilk,
The tofu manufacturing method according to the first aspect of the present invention is separately provided with one or more tofu manufacturing locations for manufacturing tofu.
The soymilk produced at the soymilk production site is transported to the tofu production site, and the tofu is produced at the tofu production site. Therefore, fresh tofu can be supplied to a distant and high-frequency region, and at the tofu production site, soymilk production is performed. Since the process is omitted, tofu can be produced in a small space.

[Brief description of drawings]

FIG. 1 is a process diagram showing a process for producing cotton-cured tofu.

FIG. 2 is a front view A and a side view B showing the configuration of an embodiment of the tofu producing apparatus of the present invention.

FIG. 3 is a process diagram showing a process for producing silken tofu.

FIG. 4 is a perspective view showing a configuration of an apparatus for producing silken tofu.

[Explanation of symbols]

 11 ... Coagulation container, 12 ... Stirrer, 13 ... Motor, 14 ... Stop plate, 15 ... Support rod, 16 ... Rotating device, 17 ... Drive box, 21 ... Soy milk, 22 ... Coagulation container, 23 ... Driving plate, 25 ... Bittern input plate, 26 ... bittern, 27 ... drive box,

Claims (2)

[Claims] 1. A step of soaking soybeans in water and grinding to obtain a soybean soup,
In a method for producing tofu, which comprises a step of boiling the soybean milk, a step of pressing and filtering the boiled soybean milk to obtain soybean milk, and a step of coagulating the soybean milk with bittern, in the fresh water after molding the coagulated soybean milk Submerged in water at 17 ℃
The method for producing tofu, further comprising a step of aging at 5 ° C. or lower for 5 to 8 hours after cooling to the following. 2. A soymilk production site for producing soymilk and one or more tofu production sites for producing tofu by the method for producing tofu according to claim 1 are separately provided. A method for producing tofu, which comprises transporting the soymilk produced in 1. to the tofu production site, and producing the tofu at the tofu production site.