JPH099902A - Production of bean curd comprising whole soybean powder - Google Patents

Abstract

PURPOSE: To obtain a bean curd excellent in the quality and the hygienic maintenance from the whole powder of the soybeans in a simplified production process without by-producing bean curd refuses by keeping the water-mixed solution of finely ground raw soybeans together with a coagulating agent at a prescribed temperature and coagulating the solution under a specific condition. CONSTITUTION: A method for producing a bean curd comprising the whole powder of soybeans comprises keeping the water-mixed solution of the finely ground raw soybeans together with a coagulating agent such as magnesium chloride at a low temperature below 40 deg.C, filling the solution in a pack or mold, heating the solution and reacting the solution with the coagulating agent. The water mixture solution is preferably subjected to a deaeration treatment.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION This invention is widely used in the field of tofu production.

[0002]

2. Description of the Related Art A conventional method for producing tofu is to wash raw soybeans with water, soak them in water for about 10 to 20 hours, grind them, boil them, and squeeze the fibrous okara component. The remaining soy milk that has been separated by filtration is put into a mold with a coagulant, and then cut and exposed to water to produce a product, but recently the separated soy milk is cooled and packed with a coagulant. It is also practiced to heat and solidify this, and to cool it to make it into a packed product.

[0003]

Tofu has been subjected to the above-described manufacturing method for many years, but it is not without its various problems. For example, the conventional process requires skill and is inefficient at the same time, and there are many opportunities to be contaminated by various bacteria (including heat-resistant bacteria) during that time. If magnesium chloride is used as the coagulant, this is because the coagulation reaction is fast. There is a problem that packing can not be done unless high-cost glucono delta lactone, which has a slower reaction, is used as a coagulant or it is cooled over time, and okara separated by filtration has a very small amount of food or feed. It has no purpose other than being used as, and is currently incinerated because it is difficult to dispose of.

The present invention solves the above problems and eliminates the squeezing treatment (Japanese Patent Application Laid-Open No. 4-304858) which has been indispensable in the past, without separating the okara at all, and the whole soybean whole material as it is. The challenge is to establish a method for stable conversion to high-quality tofu.

[0005]

In order to solve the above problems, raw soybeans are pulverized as finely as possible, for example, a particle size of about 3
Water is added to the one adjusted to 0 μ to 10 μ and stirred and mixed for about several minutes, and a water mixed solution obtained is kept at a low temperature of 40 ° C. or lower, preferably 5 ° C. or lower together with a coagulant such as magnesium chloride, and filtered. The whole liquid was back-filled or put in a mold and heated without any necessary squeezing treatment such as separation or centrifuge, and the coagulant was caused to react with it and solidified into tofu. It has been found that it is possible to make it comparable to conventional tofu in all aspects such as taste, tooth (tongue) touch, smell, morphology and the like, and rather it can be nutritionally rich and produce no okara. .

In order to stably supply it as a high-quality product, a vacuum deaeration device such as a dearator is used to deaerate the mixed solution of the pulverized raw soybeans and water. It also turned out to be extremely important to apply.

[0007]

[Function] The water mixture of raw soybeans thus pulverized is
Even though it is kept at a low temperature, water penetrates quickly from its huge surface area, and each fine powder elutes water-soluble soymilk components such as proteins, and some of them release into water and swell by themselves and swell inside. Will be included. Therefore, even if a coagulant such as magnesium chloride, which reacts rapidly at low temperature, is added, there is no risk of immediate solidification, so it is possible to immediately add the coagulant and move to the pack filling or molding process. If it is heated above the reaction temperature of (3), it can be immediately made into a tofu form, which also serves as sterilization.

At this time, the coagulant also rapidly penetrates from the huge surface area of the fine powder to the soymilk component inside, and soybean milk outside also tofu. According to experiments, it was found that the okara component remaining in the fine powder was no longer perceptible to the taste, and there was no need to separate and remove the okara component, and all components were tofu.

Incidentally, such an action proceeds stably and promptly when a mixed liquid of raw soybean fine powder and water is deaerated by a dearator or the like. That is, such a water mixture contains a myriad of fine air bubbles, and if the fibrous okara component of the fine powder is not removed, the fine air bubbles will remain indefinitely. However, it was known that it is not possible to make good quality tofu because large bubbles and "su" are generated by heating, but such deaeration treatment solves it and allows the mixture of okara components, and at the same time Since rapid high-temperature heating became possible, the efficiency improved and the characteristic soybean odor disappeared.

Further, it has been found that the defoaming treatment as described above eliminates or greatly eliminates the defoaming agent which has been conventionally required. In addition, the removal of the internal air (oxygen) prevents oxidation and improves the shelf life, and the reduction of extra additives has become desirable from a cost and health perspective.

[0011]

[Example 1] Raw soybeans were pulverized with a special apparatus to a particle size classification average value of 20 µm, and water and a predetermined amount of magnesium chloride were mixed into the emulsion to obtain a milky liquid at about 5 ° C for 3 to 5 minutes. Degas with KK), fill this with a pack,
Heat to about 90 ° C. for about 30 minutes and cool to a packed product. The obtained tofu had good taste and texture, had no odor, and had a very good quality with no soot.

[0012]

Example 2 The degassed mixture of the previous example was placed in a mold box and
It is heated at 0 ° C for 30 minutes, cut, exposed to water as usual, packed in a package, cooled, and commercialized. In this case as well, good-quality tofu was obtained, and similarly, no okara was produced.

[0013]

As described above, according to the present invention, it is possible to efficiently and stably convert all the components of soybean into high-quality tofu. Therefore, the problem of discarding okara is eliminated, and it can be used as a coagulant. Even if low-cost magnesium chloride is used, it can be promptly flown to the production line, and at the same time, sanitary management is facilitated by reducing the chances of contamination or growth by heat-resistant bacteria and other germs. .

Claims (2)

[Claims] 1. A finely powdered water mixture of raw soybeans is kept together with a coagulant at a low temperature of 40 ° C. or lower, and the whole liquid is packed or molded into a mold and heated without filtering or squeezing. A method for producing tofu made of whole soybean powder, which comprises reacting a coagulant to coagulate into a tofu form. 2. The method for producing tofu composed of whole soybean flour according to claim 1, wherein the "water mixture" is deaerated.