JPH0785702B2 - Tofu manufacturing method - Google Patents

Description

TECHNICAL FIELD The present invention relates to an improvement in a tofu production method capable of easily producing tofu of constant quality.

[Prior Art] As a conventional method for producing tofu, for example, Japanese Patent Publication No. 57-
Some of them are described in Japanese Patent No. 48184.

This is composed of the following steps.

Washing soybeans with water, soybean washing process Soaking soybeans in water, soaking process After draining, add 8 to 10 water to soybeans and grind (referred to as "raw gogo"), grinding process "raw""Go" is boiled with steam or open flame (boiled up is called "go"), squeezing process "Go" is squeezed and soy milk and okara are separated. Squeezing process Soy milk and coagulant are placed in a heat insulation container. Insulating and subdividing step of injecting and coagulating in small portions By this, tofu is produced as a final product.

[Problems to be Solved by the Invention] However, in such a conventional method for producing tofu, based on the experience of an operator, soy milk in which the proportion of water is increased to reduce the concentration is used in the above heat insulation subdivision process. Since the coagulant taken with an appropriate amount of water was injected and coagulated, skill is required to judge the adequacy of the injection amount of the coagulant for soymilk, and it is difficult to manufacture tofu of constant quality. there were.

The conditions relating to the coagulation of soymilk include soymilk concentration, coagulation temperature, coagulation time, and the type and amount of coagulant. Generally, the higher the soymilk concentration, the harder the coagulated product is, the coagulation temperature is around 80 degrees, and the longer the coagulation time is, the more uniform the product. From the viewpoint of the coagulant, it is possible to obtain good quality tofu by increasing the coagulation time with less coagulant, but if there is too little coagulant, poor coagulation will occur and it will become too soft, while increasing the amount of coagulant If the coagulation time is shortened, the water retention is poor and the tofu has a rough texture. Also, when mixing with soy milk, the amount of water in the case of a coagulant is also related to the quality of the coagulum, and if the amount of the coagulant added varies, the quality of the coagulum produced will vary. I will end up.

As a result, in the conventional tofu manufacturing method as described above, the mixing control of the water added to the coagulant was not performed, and it relied on the skill level due to the feeling of the operator, so the above-mentioned problems occurred. .

The present invention has been made in view of such conventional problems, while increasing the concentration of soymilk, by accurately managing the amount of water added to the coagulant and setting the concentration to a predetermined ratio, the above problems The purpose is to solve.

[Means for Solving the Problem] In order to achieve the above object, the method for producing tofu according to the present invention has a flange portion at the periphery and a recessed portion of a suitable size for accommodating soymilk in the center portion. A heat-weldable container consisting of a container body, an inner lid having a hemispherical bulging portion that fits into the recessed portion, and an outer lid that covers the inner lid is filled with a predetermined amount of water in a predetermined concentration. A predetermined amount of coagulant is put, and soybean milk having a different concentration and a degree of grinding depending on the type of tofu is filled therewith and then stirred, and then the inner lid is attached to the hemispherical bulging portion. The air in the container is removed together with a part of the soy milk by the above method, and then the outer cover is covered, and the flange portion of the container body, the inner lid peripheral edge and the outer lid peripheral edge are heat-welded and then solidified.

[Operation] When soy milk of which concentration is controlled and a coagulant of which concentration is controlled are taken in a container and coagulated, the coagulation can be always proceeded in a constant state under the same other coagulation conditions. Therefore, tofu of uniform quality can be easily produced.

[Examples] Next, examples of the present invention will be described.

The method for producing cotton tofu according to this example is performed by sequentially executing the following work steps.

 Soybean washing process This is a work of washing the raw soybeans with water.

Immersion process This is a process in which soybeans are soaked in water to absorb water and facilitate grinding. As a result, soybeans expand about 2.5 times.

Grinding process After soaking the soybeans that have absorbed water, drain 3 to 1 part of soybeans.
It is the work of adding 5 and grinding. This soybean after grinding is called "raw go".

Boiling process This is the process of boiling "raw go" with steam or open flame. This boiled thing is called "go".

Squeezing process This is a process of squeezing "go" with a squeezing machine to separate soybean milk and okara. The temperature of soy milk immediately after this separation is around 80 ° C.

Coagulation process A predetermined amount of a coagulant with a predetermined concentration that has been taken up with a predetermined amount of water is placed in a container in advance, and the above-mentioned soy milk is injected into the container at a predetermined ratio, stirred well, and left for about 10 minutes. To solidify.

Example 1 (Example of small tofu) When 0.55 g of coagulant (glucon delta lactone) is added with 2 ml of water, 120 ml of soy milk is placed in a small container containing the mixture, and they are mixed to coagulate.

Example 2 (Example of large-sized tofu) When 137.5 g of a coagulant (glucon delta lactone) was added with 0.5 water, soy milk 30 was placed in a large container in which the mixture was mixed and coagulated.

In this coagulation step, a boil step is added if necessary, and soy milk is heated and sterilized together with the container. As a result, cotton tofu is produced as the final product.

In the above coagulation step, as the container, containers of various sizes can be used, from a large container having a volume of 30 to 60 to a small container having a volume of about 100 to 150 ml.

An example of such a small container is shown in FIG.

This tofu container is composed of a container body 1 having a recessed portion 2 of an appropriate size for storing soy milk and the like, an inner lid 3 and an outer lid 4 thereof, and is provided on the periphery of the recessed portion 2 of the container body 1. By joining the flange portion 5 and the outer peripheral edges of the inner and outer phase lids 3 and 4 by an adhesive means such as heat welding, the container body 1 and the inner and outer lids 3 and 4 are brought into close contact with each other. A hemispherical bulge 6 is formed in the central portion of the inner lid 3 so as to enter the recess 2.

Thus, according to this tofu container, the concave portion 2 of the container body 1
After filling soymilk up to the upper edge of the soybeans, by mounting the inner lid 3, the air in the container is removed together with part of the soymilk by the bulging portion 6 at the center thereof, and soybean milk etc. It can be filled with only liquid. As a result, it is possible to suppress the contamination of the tofu produced in the container and to produce the tofu which has excellent shelf life and has a long shelf life.

In the above grinding step, the soymilk concentration is changed by changing the amount of water added, or the hardness of the coagulation is changed by changing the degree of grinding to change the particles of soymilk. It is possible to produce various tofu such as and tofu.

That is, in the case of silken tofu, water 4 to 6 is added to 1 soybean. The other steps are similar.

In the case of filled tofu, the amount of water added is the same as in the case of silken tofu, except that the boil process is added in the case of cotton tofu.

In the case of tofu, the difference is that 6 to 8 of water is added to 1 soybean.

In addition, in these cases, the reason that the proportions of the amounts of water overlap partially is that the quality of the tofu produced differs depending on the size of the particles of soymilk.

[Effects of the Invention] As described above, according to the method for producing tofu according to the present invention, while increasing the concentration of soymilk, the amount of water added to the coagulant is accurately controlled and the concentration is set to a predetermined ratio. As a result, soy milk and coagulant can be automatically measured,
In particular, in this type of tofu production method of injecting soy milk and a coagulant into a small container to produce tofu, it is possible to easily produce tofu of constant quality.

[Brief description of drawings]

FIG. 1 is a sectional view showing an embodiment of a small container used in the method for producing tofu according to the present invention. 1: Container body, 2: Recessed part 3: Inner lid, 4: Outer lid 5: Flange part, 6: Swelling part

Claims (1)

[Claims] 1. A container body having a flange portion at a peripheral edge and a recessed portion having a proper size for accommodating soymilk in a central portion,
A coagulant having a predetermined concentration, which was previously dissolved in a predetermined amount of water, was placed in a heat-weldable container consisting of an inner lid having a hemispherical bulging portion that enters the recess and an outer lid that covers the inner lid. A certain amount of it is put, and then soy milk of which the concentration and the degree of grinding are changed according to the type of tofu is filled and then stirred, and then the inner lid is attached to the inside of the container by the hemispherical bulging portion. A method for producing tofu, characterized in that air is removed together with a part of the soymilk, and then an outer lid is covered, the flange portion of the container body, the inner lid peripheral edge and the outer lid peripheral edge are heat-welded and then solidified.