JPH11206332A - Soybean milk sheet and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a soybean milk sheet free from odor characteristic to soybean milk, excellent in nutritive valve and texture and having high commercial value and provide a method for producing a soybean milk sheet capable of inexpensively mass-producing and excellent even in hygienic aspect. SOLUTION: Pulverized water-boiled soybean is added to heated soybean milk and these components are stirred and further, a coagulating agent is added thereto to afford coagulated soybean milk 1, which is then dehydrated under pressure by a press machine in a state covered by a disposable nonwoven fabric 30 in each frame mold 10 vertically piled up to produce the objective soybean milk sheet condensed and formed in a sheet.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a soymilk sheet which is a processed soybean food in the form of a sheet mainly using soymilk and a method for producing the same. Here, the soymilk sheet is a soybean processed product different from the so-called conventional thin-plated dried tofu, and can be a new staple food or cooking material.

[0002]

2. Description of the Related Art Conventionally, as a food similar to the soymilk sheet according to the present invention, there is a dried tofu known in some parts of the People's Republic of China. This was specifically as shown in, for example, JP-A-59-154953. That is, the tofu prepared by a conventionally known production method is pressed and dehydrated, and the water content of the original tofu is reduced to 20 to 30% to form a thin plate.

In the step of squeezing and dehydrating the tofu, the tofu is spread to a predetermined thickness on a thick cloth laid in a dehydration box, and a thick cloth is further spread thereon. And spreading the tofu. And finally, the whole was pressurized by a press and dehydrated until the water content became 20 to 30%. The thick cloth was thoroughly washed after use and used repeatedly.

[0004]

However, in the conventional dried tofu as described above, since it is almost entirely made of soymilk, the odor peculiar to the soymilk always remains. Therefore, the taste and taste of each individual are relatively widely divided with respect to the taste, and the taste has not been widespread enough to become a staple food in place of rice and bread.

[0005] Further, despite the fact that soybeans which are rich in useful components such as protein, linoleic acid, vitamin E and dietary fiber are used as raw materials, only soymilk is extracted and used in the production process, so that soybeans are originally rich in soybeans. Since most of the dietary fiber contained in the food was removed, the loss of useful components was large.

Further, since the thick cloth used in the step of squeezing and dehydrating the tofu is washed each time it is used and used repeatedly, it is necessary to completely remove the deposits that have entered the fibers of the thick cloth. However, there is a risk that the taste and smell of the deposits in the cloth may be transferred to the dried tofu. Also,
The operation of cleaning a thick cloth itself is complicated and time-consuming, which causes an increase in cost and a difficulty in mass production.

[0007] The present invention has been made in view of the above-mentioned conventional problems, and it is an object of the present invention to provide a commercial product having no odor peculiar to soymilk and having excellent nutritional value and texture. Is to provide a soymilk sheet with high weight. It is another object of the present invention to provide a method for producing a soymilk sheet which is capable of mass-producing the soymilk sheet at low cost and is excellent in hygiene.

[0008]

The gist of the present invention to achieve the above-mentioned object lies in the following items. [1] A soymilk sheet, which is a processed soybean food in the form of a sheet using soymilk as a main raw material, wherein finely ground water-cooked soybeans are added to a heated soymilk, stirred, and a coagulant is further added to coagulate soymilk. (1) A soymilk sheet obtained by subjecting the coagulated soymilk (1) to a dehydration under pressure while covering the same with a disposable nonwoven fabric (30) and condensing and molding into a sheet.

[2] The soymilk sheet according to [1], wherein the finely ground boiled soybean is set to 20 to 30% of the total weight.

[3] A method for producing a soymilk sheet which is a processed soybean food in the form of a sheet using soymilk as a main raw material, wherein finely ground boiled soybeans are added to a heated soymilk, stirred, and further a coagulant is added. Is added to obtain coagulated soymilk (1), a plurality of molds (10) having an open top and bottom are prepared, and each mold (1) is prepared.
In the process of stacking 0) in a plurality of upper and lower stages, each mold (10)
The disposable non-woven fabric (30) is spread over the inside, the coagulated soymilk (1) is poured on the non-woven fabric (1) to a predetermined thickness, and the non-woven fabric (30) is further spread thereon. A plurality of coagulated soymilk (1) layers covered with the nonwoven fabric (30) are formed in each case, and the lowermost form (10) of the forms (10) stacked in the upper and lower stages.
While the bottom of the soy milk (1) layer is fixed on the pedestal (21), the upper surface of the uppermost mold (10) is subjected to pressure dehydration via a press plate (12) to add the coagulated soymilk (1) layer. After the soymilk sheet condensed in the thickness direction by pressure dehydration,
A method for producing a soymilk sheet, comprising separating a nonwoven fabric (30) from the front and back of each soymilk sheet and discarding only the nonwoven fabric (30).

[4] The method for producing a soymilk sheet according to [3], wherein 70 to 80% of the water content of the coagulated soymilk (1) is dehydrated by pressure dehydration of the coagulated soymilk (1) layer.

Next, the operation will be described. According to the soymilk sheet according to the present invention, by adding finely ground water-cooked soybeans to soymilk, the odor unique to soymilk is eliminated, and a favorable preference such as moderate elasticity and crispness is added. It has a chewy texture that makes it easier to eat.

In addition, the addition of boiled soybeans enhances the original good sweetness, body and flavor of soybeans compared to conventional dried tofu containing only soymilk as a main ingredient, and is rich in soybeans. Since useful components such as dietary fiber are sufficiently added, it becomes a completely new food with high nutritional value and good digestion and absorption.

Further, since the dewatering is performed under pressure with the nonwoven fabric (30) covered with the disposable nonwoven fabric (30), the nonwoven fabric (30) is not used repeatedly like a conventional thick cloth, but remains on the nonwoven fabric (30). The taste and smell of the attached substances are not transferred to the soymilk sheet and the taste is not impaired, and the food becomes excellent in hygiene.

When the finely ground water-cooked soybean is set to, for example, 20 to 30% of the total weight, it is possible to obtain a good crispy texture which is not found in conventional dried tofu. Soybean hulls and the like discarded in the production process of dried tofu can be effectively used as food.

To produce the above-mentioned soymilk sheet, first, finely ground boiled soybeans are added to heated soymilk, followed by stirring, and a coagulant is further added to obtain coagulated soymilk (1). Here, the coagulated soymilk (1) is obtained by coagulating soybean milk in which a predetermined concentration of the boiled soybean is almost uniformly mixed.
At this stage, even if it is coagulated, it contains a large amount of water, so that when it is agitated, it becomes in a state of having some fluidity.

Next, a mold (1) having an open top and bottom
0) are prepared, and in the process of stacking the respective molds (10) in a plurality of upper and lower stages, disposable nonwoven fabrics (30) are spread in the respective molds (10), and the coagulated soybean milk (1) is placed thereon. Of non-woven fabric (30)
Is repeated to form a plurality of coagulated soymilk (1) layers covered with the nonwoven fabric (30) in each mold (10).

At this time, a bottom plate (11) or the like is preferably laid on the bottom surface of the mold (10) at the lowermost end to close the opening. For example, in a mold (10) having a height of about 8 cm,
When the coagulated soymilk (1) layer is laminated about 1 cm at a time, a total of eight coagulated soymilk (1) layers, the front and back of which are covered with the nonwoven fabric (30), are formed in one mold (10). Become. When the molds (10) are stacked in a plurality of upper and lower stages, the upper surface of the uppermost mold (10) is fixed with the bottom surface of the mold (10) at the lowermost end fixed on the pedestal (21). Pressure dehydration is performed through a press plate (12). As a result, excess water squeezed out from each coagulated soymilk (1) layer is removed from the nonwoven fabric (3).
0) or is discharged to the outside through the gap between the molds (10), and each coagulated soymilk (1) layer is condensed in its thickness direction, soymilk having relatively strong elasticity and tensile strength. Formed into sheets.

Thereafter, the nonwoven fabric (30) may be separated from the front and back of each soymilk sheet, and only the nonwoven fabric (30) may be discarded. Thus, the nonwoven fabric (30) is premised on being disposable, so that it is not necessary to wash and reuse it every time it is used like a conventional thick cloth, and it is excellent in terms of sanitary management. The non-woven fabric (30) should be inexpensive and low in cost so that the quality and safety of food products can be minimized.

In the step of dehydrating the coagulated soymilk (1) under pressure, for example, 70 to 80% of the water content of the coagulated soymilk (1)
By dehydrating, the water activity is reduced without impairing the texture and the growth of bacteria involved in spoilage is suppressed, so that the storage stability is improved. Also, moderate elasticity and suppleness are further increased, so you can wrap other ingredients on the soy milk sheet,
Secondary processing such as folding is facilitated.

[0021]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, embodiments of the present invention which are representative of the present invention will be described. First, the method for producing a soymilk sheet according to the present invention will be described in detail, and then the soymilk sheet and its use will be specifically described. explain. FIG. 1 shows an enlarged cross section of the mold, FIG. 2 shows a state where the mold is stacked in a plurality of upper and lower stages,
FIG. 3 shows a state immediately after pressure dehydration. FIG. 4 shows the entire press used for pressure dehydration.

In manufacturing a soymilk sheet, first, soymilk is prepared. Soy milk is obtained by immersing the washed soybeans in water for a while, then grinding the resulting soybeans, boiling the soybeans, and filtering the resulting soybeans from the okara by filtering using a filter cloth or the like. Here, the soymilk used here is generally used for silk tofu having a concentration of about 12 degrees as measured by the so-called mixed sand method.

Next, the soymilk is heated to about 85 degrees Celsius, and then finely ground water-cooked soybeans are added and mixed with sufficient stirring. Boiled soybeans without removing seed coat etc.
What has just been pulverized appropriately in a mortar or the like may be used as it is. The amount of the boiled soybean to be added is, for example, 20% of the total weight.
When it is set to 〜30%, the finished soymilk sheet can have a good crispy texture that is not found in conventional dried tofu.

It is one of the major features of the present invention to add the finely ground water-cooked soybeans. The addition of the water-cooked soybeans eliminates the odor peculiar to the soymilk from the finished soymilk sheet. As described above, favorable preferences such as moderate elasticity and crispness are added, and a chewy texture is generated to make it easier to eat.

In addition, the addition of boiled soybeans enhances the original good sweetness, body and flavor of soybean as compared with conventional dried tofu using only soymilk as a main ingredient, and the mutual taste of soymilk and soybeans Is obtained as a synergistic effect. In addition, soybean hulls and the like that have been discarded in the conventional tofu manufacturing process can be effectively used as food.

Particularly, in addition to proteins, linoleic acid, sterols, vitamin E, lecithin, etc., which are well-known nutrients contained in soy milk, useful ingredients such as dietary fiber which tend to be insufficient in conventional dried tofu. Is fully added by the addition of the boiled soybeans, so that it becomes a completely new food with high nutritional value and good digestion and absorption.

Subsequently, a coagulant is added while the soymilk containing finely ground soybeans is heated so as not to lower the temperature. As the coagulant, a complex coagulant is used, and its components are, for example, lactic acid 25%, calcium sulfate 55%, magnesium chloride 10%, sodium malate 10%, and the like. In addition, the addition amount of the coagulant is generally 3 g per liter of soymilk containing finely ground soybean.
It is good to rank. In addition, as the coagulant, in addition to the composite coagulant, a coagulant made of magnesium chloride generally called bittern may be used.

When a coagulant is added to the soymilk containing finely ground soybeans, coagulated soymilk is obtained after about 5 minutes. Here, the coagulated soy milk is obtained by coagulating a predetermined amount of the boiled soybeans in the soy milk in a state of being substantially uniformly mixed, but contains a large amount of water. Become.

Next, as shown in FIGS. 1 to 3, a plurality of molds 10 each having an open top and bottom are prepared. The mold 10 is made of wood, and the inside thereof has a length of 25 cm, a width of 35 cm, and a height of 8 cm. In the present embodiment, six such molds 10 are used. As shown in FIG.
When each of the molds 10 is vertically stacked on the top 1, a bottom plate 11 (see FIG. 2) is laid on the bottom surface of the mold 10, which is the lowermost end, to close the opening.

In the process of stacking the molds 10 in the upper and lower six stages, the disposable nonwoven fabric 30 is placed in each mold 10 (see FIG. 1).
And the above-mentioned coagulated soymilk is poured to a predetermined thickness, and the work of laying the nonwoven fabric 30 thereon is repeated. The coagulated soymilk layer 1 covered with the nonwoven fabric 30 in each mold 10 (FIG. 1) are formed.

In the case of the present embodiment, the coagulated soymilk layer is laminated about 1 cm at a time in a mold 10 having a height of 8 cm.
As shown in FIG. 1, a total of eight coagulated soymilk layers 1 whose front and back are covered with a nonwoven fabric 30 are formed in one mold 10. These operations are all performed on the pedestal 21 of the press machine 20.
Done on

The nonwoven fabric 30 is generally produced by bonding 100% natural pulp with an adhesive such as an acrylic resin, and specifically, for example, a coffee filter. In such a nonwoven fabric, the water retention amount and the water absorption rate can be freely set by the thickness and length of the fiber and the amount of lamination, but in the present embodiment, the fiber is easily peeled off from the soymilk sheet and the fiber is hardly peeled off. It is advisable to use a material with a large water absorption rate.

As shown in FIG. 4, when the molds 10 are stacked in the upper and lower six stages, the bottom of the lowermost mold 10 is attached to the pedestal 21.
In a state of being fixed on the upper side, the upper surface of the uppermost mold 10 is subjected to pressure dehydration via the press plate 12. Here, the press machine 20 used for pressure dehydration has an outer frame 22 erected on a pedestal 21, a ceiling plate 23 is attached to the upper end of each outer frame 22, and the ceiling plate 23 extends downward and extends vertically. It supports a hydraulic piston jack 24 that is driven in the direction.

In the press machine 20, the hydraulic piston jack 24 is driven by operating the power switch 26. A holding plate 25 is provided at the lower end of the hydraulic piston jack 24. The driving direction of the hydraulic piston jack 24 can be arbitrarily adjusted by the switching lever 27, and the press pressure at the time of driving the hydraulic piston jack 24 can be checked at any time by the pressure gauge 28.

The excess water squeezed out from each coagulated soymilk layer 1 by such pressurized dehydration by the press machine 20 is sucked by the nonwoven fabric 30 or discharged outside through the gaps between the molds 10. Then, as shown in FIG. 3, each coagulated soymilk layer 1 is condensed in its thickness direction and formed into a soymilk sheet having relatively strong elasticity and tensile strength.

In the pressure dehydration process of the coagulated soymilk layer 1 described above,
For example, if 70 to 80% of the water content of the coagulated soybean milk is dehydrated, the water activity is reduced without impairing the texture and the growth of bacteria involved in spoilage is suppressed, so that the preservability is improved. In addition, moderate elasticity and suppleness further increase,
As will be described later, secondary processing such as wrapping or folding other ingredients on the soymilk sheet becomes easy.

To dewater 70 to 80% of the water content of the coagulated soy milk, a press plate 12 (25 cm × 35 cm) shown in FIG.
The pressure applied from the hydraulic piston jack 24 to
Specifically, the pressure may be set to 50 tons, and the pressurization time may be set to one hour. As described above, the texture such as the water retention amount and elasticity of the finished soymilk sheet can be freely adjusted by the pressure and the pressurizing time.

When the pressure dehydration is completed, all the molds 10 on the pedestal 21 are removed in order from the top, and the completed soymilk sheet is placed on the pedestal 21. It suffices to peel off and discard only the nonwoven fabric 30. The nonwoven fabric 30 is premised on being disposable, so that it is not necessary to wash and reuse the nonwoven fabric every time it is used, and it is excellent in terms of hygiene management. The non-woven fabric should be inexpensive enough to ensure the minimum quality and safety of food products, and should not cost much.

Each mold 10 has an appropriate height, and a desired capacity can be obtained by stacking the molds. Therefore, the amount of soymilk sheets to be produced can be freely adjusted according to the number of molds 10. Can be adjusted. Further, the cleaning operation is easier than a single mold having a deep bottom, and the working efficiency in producing a soymilk sheet can be improved.

The soymilk sheet manufactured by the above-described manufacturing method can eliminate the odor peculiar to soymilk by adding finely pulverized boiled soybeans to the soymilk as described above, and also the mutual taste of soymilk and soybean. Is obtained as a synergistic effect, a favorable resilience and crispness such as crispness are added, and a chewy texture is produced to make it easier to eat. Conventional tofu, etc.
General processed soy foods have a unique smell, and it was difficult to eat them in large quantities like rice and bread.However, with the soymilk sheet according to the present embodiment, the possibility of becoming a staple food alongside rice and bread is considered. Have.

In addition, since the pressure-sensitive dehydration is performed while being covered with the disposable non-woven fabric, the non-woven fabric is not used repeatedly like a conventional thick cloth, and the taste and smell of the deposits remaining on the non-woven fabric are reduced. The taste is not impaired by transferring to the soymilk sheet. In particular, if a non-woven fabric with an ultra-fine mesh structure, such as a coffee filter, with fine fibers, can be used to more reliably adsorb the impurities in the coagulated soy milk, creating a more pure taste and soft feel. Becomes

Since such a soymilk sheet has moderate elasticity and flexibility, the following secondary processing is facilitated. You can roll your favorite ingredients such as vegetables, meat and miso on a raw soymilk sheet. In addition, ingredients such as cheese are placed on a raw soymilk sheet and cut into bite-sized pieces to form canapes. Cut the raw soy milk sheet into noodles and make it into a soy sauce noodle style. Slice the raw soymilk sheet and dress it with vegetables and seaweed to make it look like a salad.

A raw soymilk sheet is used to make sweet ingredients into rolled confectionery. Slice the raw soymilk sheet, fry it with vegetables and meat, and prepare it in a fried noodle or spaghetti style depending on the sauce. Place the desired ingredients on a raw soymilk sheet and bake it in a microwave or open to make it pizza-like. Furthermore, udon noodles for cooking in a hot pot may be used. As described above, various ways of eating can be achieved. The soymilk sheet and the method for producing the same according to the present invention are not limited to the above-described embodiment.

[0044]

According to the soymilk sheet according to the present invention, there is no odor peculiar to soymilk, excellent nutritional value and texture, good preservability and workability, and it can be applied to various cooking. It is possible to provide a soybean processed food having a high commercial value that can serve as a staple food along with bread. Further, according to the method for producing a soymilk sheet according to the present invention, the soymilk sheet can be mass-produced at a low cost, and hygiene can be improved.

[Brief description of the drawings]

FIG. 1 is a cross-sectional view showing a state in which coagulated soymilk and a nonwoven fabric are alternately laminated in a mold in one step of a method for manufacturing a soymilk sheet according to an embodiment of the present invention.

FIG. 2 is a front view showing a state in which a plurality of molds are stacked in a multi-tiered manner in one step of the method of manufacturing a soymilk sheet according to one embodiment of the present invention.

FIG. 3 is a front view showing a state in which a plurality of molds are stacked in upper and lower stages and then dehydrated under pressure in one step of the method of manufacturing a soymilk sheet according to one embodiment of the present invention.

FIG. 4 is a perspective view showing a press used in the method for producing a soymilk sheet according to one embodiment of the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 10 ... Mold frame 12 ... Press plate 20 ... Press machine 21 ... Pedestal 22 ... Outer frame 23 ... Ceiling plate 24 ... Hydraulic piston jack 25 ... Holding plate 26 ... Power switch 27 ... Switching lever 28 ... Pressure gauge 30 ... Nonwoven fabric

Claims (4)

[Claims] 1. A soymilk sheet which is a sheet-like processed soybean food made mainly of soymilk, which is prepared by heating a soymilk, adding finely ground boiled soybeans, stirring, and further adding a coagulant. A soymilk sheet obtained by obtaining coagulated soymilk, dehydrating under pressure in a state where the coagulated soymilk is covered with a disposable nonwoven fabric, and condensing and forming into a sheet. 2. The finely ground water-cooked soybean has a total weight of 20%.
The soymilk sheet according to claim 1, wherein the value is set to 30%. 3. A method for producing a soymilk sheet, which is a processed soybean food in the form of a sheet using soymilk as a main raw material, wherein finely ground boiled soybeans are added to heated soymilk, and the mixture is stirred. Add it to obtain coagulated soy milk, prepare multiple molds with open top and bottom, and in the process of stacking each mold up and down multiple stages, spread disposable non-woven fabric in each mold, The coagulated soy milk is poured into a predetermined thickness, and the work of laying the nonwoven fabric thereon is repeated, and a plurality of coagulated soymilk layers covered with the nonwoven fabric are formed in each mold, and the upper and lower multiple layers are stacked. In the mold, with the bottom part of the mold at the lowermost end fixed on the pedestal, pressurized and dehydrated from the upper part of the mold at the uppermost end via a press plate, and pressurized the coagulated soymilk layer. By dehydration, the soymilk sheet condensed in the thickness direction is formed. And separating the nonwoven fabric from the front and back of each soymilk sheet and discarding only the nonwoven fabric. 4. The method for producing a soymilk sheet according to claim 3, wherein 70 to 80% of the water content of the coagulated soymilk is dehydrated by pressure dehydration of the coagulated soymilk layer.