JPS5921365A - Preparation of bittern tofu - Google Patents

Abstract

PURPOSE:To prepare a bittern TOFU (bean curd) having moderate bitter taste and high protein content, by adding a bittern-dispersing agent containing edible oils and fats, phospholipids, emulsifier, hot water, and silicone to soya milk obtained by grinding soybeans, and adding bittern to the mixture. CONSTITUTION:Soya milk prepared by grinding soybeans is mixed with a bittern-dispersing agent obtained by mixing edible oils and fats such as soybean oil, phospholipid such as soybean phospholipid acting as a solvent, an emulsifier such as glycerol fatty acid ester, hot water of >=60 deg.C, and a small amount of silicone oil, and homogenizing the mixture with a juice mixer, a blender, etc. The addition of the bittern-dispersing agent promotes the separation of fats, accelerates the binding of bittern with soybean protein, and simplifies the preparation of bittern TOFU. The mixture is then boiled and separated into the bean curd refuse and soya milk. The produced soya milk is added with a proper amount of bittern, put into a container, and thermally coagulated to obtain a TOFU.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing tofu that has moderate bitterness and is high in protein.

Tofu can be broadly classified into firm tofu, soft tofu, silken tofu, etc., and the manufacturing method differs slightly depending on the type of tofu desired, but the manufacturing process and soymilk manufacturing process to produce goka and soymilk. Process and hardening soy milk with coagulant 1
The trick is essentially the same.

Therefore, the most common conventional method for producing cvY is soybean → water P iN - grinding → rice →
Daisan production method is used, which involves heating - separation of okara → soybean milk → (i-ma) process, and there is little bitterness, which is an inherent characteristic of mK (some products have no bitterness at all). ) Moreover, it did not cause the color to become dull and the texture to become coarse.On the other hand, if bittern was tried to be mixed in in the conventional manufacturing process, the temperature of the soybean milk, water content, and pond conditions, etc. This results in variations in quality as the finished bean bodies become hard or soft, and it requires a great deal of skill to achieve uniform quality.

In view of the above, it is an object of the present invention to provide a method for producing conventional tofu with so-called bittern in a relatively simple manner.

The manufacturing method of the present invention will be explained in detail below.

First of all, to explain the first invention E, as mentioned above, vegetable liquid oil such as rice flour, soybean oil, etc. produced in the e-grinding process,
Mix other animal liquid oil and other solid oil, boiling water of 60℃ or higher, and Shosei silicone oil, juice mixer,
Add a bittern dispersant produced by homogenizing with a blender or the like.

By straining in this way and adding a bittern dispersant,
The fat in the tofu is removed and the association between bittern and soybean protein is promoted, thereby simplifying the production of bittern tofu. The addition of one more oil or fat adds flavor to the product, gives it a glossy surface, and eliminates the sticky texture.

like this? The strained rice is boiled and then separated into soybean curd and soy milk in the same manner as in the conventional method. The produced bittern from the soymilk mouth containing the bittern f1 dispersant is appropriately added thereto, and in this state, it is placed in an e-container as in the conventional method and heated and coagulated to produce tofu.

Next, to explain the second invention e, milk produced by a conventional method, vegetable liquid oil such as soybean oil, other animal liquid oil, edible oil such as mountain fat, soybean phosphorus that acts as a solvent. A bittern dispersant (excluding silicone oil) produced by mixing phospholipids such as lipids, an emulsifier such as glycerin fatty acid ester, and hot water at 60°C or higher and homogenizing the mixture using a juice mixer, blender, etc. is added. This is t
Therefore, substantially the same effect as the first invention described above is achieved.

The thus produced soymilk containing a juice dispersant (Natural bitterness 14 of a small mouse) is added to it, and in this state, it is poured into a container and heated to coagulate in the same manner as in the conventional method to produce tofu. In both methods, the mixed rat is set appropriately.

Producing tofu using method 1 detailed above has the effect of easily producing VliX with a mellow bitter taste, and it is possible to easily produce VliX with a mellow bitter taste. One bittern can be added without being affected by the agricultural degree, etc., and it has the effect of improving the physical properties of bittern. In addition, the produced tofu has good color and gloss, a smooth and fine-grained surface, and a good flavor with just the right amount of sweetness. Moreover, the manufacturing method is simple, and this manufacturing method is also used in conventional mass production methods in the industry. This is a great contribution, and providing low-calorie bittern tofu is W.
I can wait for one.

Patent Applicant Isao Moriya Attorney Attorney Takenaka - Declaration Procedure? di if knee, 1; (self-nori 1
Display of 1 in small llll ≦-1〕' ・ Near! 7 shi'K・11 Iku /゛〃'〃'shi, ″r8.
7. Subject of amendment

Claims (1)

[Claims] (1) Add edible fats and oils such as large σ oil, phospholipids, emulsifiers, boiling water of 60℃ or higher, and a small amount of silicone oil/l.
A method for producing bittern tofu by adding a bittern dispersant consisting of a and t7, followed by boiling to produce soymilk containing a bittern dispersant, and mixing an appropriate amount of bittern into this soymilk containing a bittern dispersant. . (1) Soy milk 10 Edible fats and oils such as soybean oil, phospholipids,
A method for producing bittern tofu, which comprises mixing an emulsifier and hot water at -E of 60°C or higher, adding a bittern dispersant, and mixing an appropriate amount of bittern.