JP2918592B2 - Tofu with yuba and its production method - Google Patents
Tofu with yuba and its production methodInfo
- Publication number
- JP2918592B2 JP2918592B2 JP1337639A JP33763989A JP2918592B2 JP 2918592 B2 JP2918592 B2 JP 2918592B2 JP 1337639 A JP1337639 A JP 1337639A JP 33763989 A JP33763989 A JP 33763989A JP 2918592 B2 JP2918592 B2 JP 2918592B2
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- JP
- Japan
- Prior art keywords
- yuba
- tofu
- mixed
- soymilk
- raw
- Prior art date
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Description
【発明の詳細な説明】 「産業上の利用分野」 本発明は、湯葉素材が混合された豆腐、及びその製造
法に関する。Description: TECHNICAL FIELD The present invention relates to a tofu mixed with a yuba material, and a method for producing the same.
「従来の技術」 豆腐は、大豆を水に浸漬し、磨砕した後、加熱し、オ
カラを分離して得られる豆乳に、凝固剤を添加し、型に
入れて凝固させることにより得られる。"Conventional technology" Tofu is obtained by immersing soybeans in water, grinding and soaking, heating, adding a coagulant to soymilk obtained by separating okara, and coagulating the soybean milk in a mold.
また、湯葉は、生湯葉と乾燥湯葉とがあり、生湯葉
は、前記豆乳を、沸騰させないように加熱し、表面に生
じる皮膜を引上げて得られ、乾燥湯葉は、生湯葉を乾燥
させて得られる。In addition, Yuba has raw Yuba and dried Yuba, raw Yuba is obtained by heating the soy milk so as not to boil and pulling up a film formed on the surface, and dried Yuba is obtained by drying raw Yuba Can be
このように、豆腐と湯葉とは、どちらも豆乳から得ら
れる食品であるが、豆腐は水分含量が多く、軟らかくて
食べやすいが、風味が淡白であり、湯葉は蛋白質と脂肪
とを豊富に含有し、風味のよい食品であるが、豆腐に比
べると硬く、やや食べにくい。Thus, both tofu and yuba are foods obtained from soy milk, but tofu has a high moisture content, is soft and easy to eat, but has a pale flavor, and yuba contains abundant protein and fat Although it is a tasty food, it is harder and harder to eat than tofu.
「発明が解決しようとする課題」 本発明は、上記問題点に鑑みてなされたもので、その
目的は、豆腐の中に湯葉を包み込むことにより、湯葉を
軟らかく保持して食べやすくし、また、蛋白質、脂肪を
多量に含有する湯葉を含有させることにより、栄養価、
風味を増加させた湯葉入り豆腐を提供することにある。"Problems to be Solved by the Invention" The present invention has been made in view of the above-mentioned problems, and its purpose is to wrap yuba in tofu to make yuba soft and easy to eat, Nutritional value, by adding yuba containing a large amount of protein and fat
An object of the present invention is to provide tofu with yuba with an increased flavor.
「課題を解決するための手段」 本発明の湯葉入り豆腐は、豆腐に、湯葉素材が5〜50
重量%混合されていることを特徴とする。"Means for Solving the Problems" The tofu with yuba of the present invention comprises a
% By weight.
また、本発明の湯葉入り豆腐の製造法は、豆乳に、凝
固剤を添加し、型に入れて凝固させる豆腐の製造工程に
おいて、豆乳に、湯葉素材を5〜50重量%混合すること
を特徴とする。Further, the method for producing tofu with yuba of the present invention is characterized in that a coagulant is added to soy milk, and in the step of producing tofu to be coagulated in a mold, 5 to 50% by weight of the yuba material is mixed with the soy milk. And
以下、本発明について、好ましい態様をあげて、詳細
に説明する。Hereinafter, the present invention will be described in detail with preferred embodiments.
本発明において豆腐及び湯葉は、通常の原料を用い
て、通常の方法で製造されるものを用いることができ
る。In the present invention, as tofu and yuba, those produced by ordinary methods using ordinary raw materials can be used.
すなわち、まず、豆腐の原料として、大豆を水に浸漬
して十分に吸水させた後、磨砕し、シリコーン樹脂、炭
酸カルシウム等の消泡剤を添加して加熱処理し、100〜1
50メッシュの分離機、デカンター、遠心分離機、こし布
等により、固形分であるオカラを分離して豆乳を得る。That is, first, as a raw material for tofu, soybeans are immersed in water to sufficiently absorb water, then ground, added with an antifoaming agent such as a silicone resin and calcium carbonate, and heat-treated.
Okara, which is a solid content, is separated using a 50-mesh separator, a decanter, a centrifuge, a strainer, or the like to obtain soymilk.
一方、大豆を、上記のように処理して得られる豆乳
を、100℃付近でかつ沸騰させない程度の温度(例えば9
8℃)で、10〜30分程度加熱し、表面に生じてくる皮膜
を、竹の棒等ですくいとって生湯葉を得る。なお、この
生湯葉を乾燥または半乾燥して乾燥湯葉とし、使用に際
してこの乾燥湯葉をもどしてもよい。更に、前記加熱し
た豆乳の表面に皮膜が完全に形成されない時点ですくい
とることにより、一様な膜にはならないが、豆腐とも湯
葉とも異なる濃厚な味で、かすかな歯応えのある、半膜
状、半ペースト状にした湯葉ペーストも使用できる。本
発明における湯葉素材とは、上記のようにして得られた
生湯葉、乾燥湯葉をもどして軟らかくしたもの、湯葉ペ
ーストなどを意味している。On the other hand, the soymilk obtained by treating soybeans as described above is heated to a temperature of about 100 ° C. and a temperature not boiling (eg, 9
(8 ° C) for about 10 to 30 minutes, and the film formed on the surface is scooped with a bamboo stick or the like to obtain raw yuba. The raw yuba may be dried or semi-dried to obtain dried yuba, and the dried yuba may be returned when used. Furthermore, by scooping when the film is not completely formed on the surface of the heated soy milk, the film does not become uniform, but it has a rich taste different from tofu and yuba, and has a slightly crunchy, semi-membrane shape. Yuba paste made into a semi-paste form can also be used. The yuba material in the present invention means raw yuba obtained as described above, dried yuba that has been softened, yuba paste, and the like.
次いで、前記豆乳に、上記湯葉素材と、塩化マグネシ
ウム(にがり)、硫酸カルシウム等の凝固剤とを添加
し、型に流し込んで凝固させることにより、本発明の豆
腐を得ることができる。Next, the tofu milk of the present invention can be obtained by adding the above-mentioned yuba material and a coagulant such as magnesium chloride (bittern) and calcium sulfate to the soy milk and pouring the mixture into a mold to coagulate.
この場合、豆乳に湯葉素材及び凝固剤を混合し、凝固
させる方法は、以下のような各種の方法で行なうことが
できる。In this case, the method of mixing the soy milk with the yuba material and the coagulant and coagulating it can be carried out by the following various methods.
まず、前記方法で得られた豆乳を70〜80℃に加熱保持
しながら、前記方法で得られた湯葉素材を所望の形状で
混合し、凝固剤を添加して凝固させる。湯葉素材と、凝
固剤の添加の順序は必要に応じてどちらが先でもよい。
この場合、豆乳に湯葉素材及び凝固剤を添加してそのま
ま凝固させると、湯葉入りの絹ごし豆腐が得られる。ま
た、豆乳に湯葉素材及び凝固剤を添加し、圧搾して水分
含量を少なくして凝固させると、湯葉入りのもめん豆腐
が得られる。なお、必要に応じて凝固したもめん豆腐を
水にさらして、過剰の凝固剤を条件してもよい。First, while heating and maintaining the soymilk obtained by the above method at 70 to 80 ° C., the yuba material obtained by the above method is mixed in a desired shape, and a coagulant is added to coagulate. Either of the addition of the yuba material and the coagulant may be performed as necessary.
In this case, if the yuba material and the coagulant are added to the soymilk and coagulated as it is, silky tofu containing the yuba can be obtained. In addition, when a yuba material and a coagulant are added to soymilk and the mixture is squeezed to reduce the water content and coagulate, soybean-containing momen tofu can be obtained. Note that, if necessary, the coagulated noodle tofu may be exposed to water, and an excess coagulant may be used.
または、豆乳をいったん2〜8℃に冷却し、凝固剤
と、湯葉素材とを混合し、約90℃で40〜50分間加熱して
凝固させてもよい。この場合、豆乳をいったん冷却し、
湯葉素材及び凝固剤を添加し、袋または容器に充填した
後、加熱して凝固させることにより、湯葉入りの充填豆
腐(絹ごし豆腐)を得ることができる。本発明の湯葉入
り豆腐は、これらのいずれであってもよい。Alternatively, the soymilk may be once cooled to 2 to 8 ° C, a coagulant and a yuba material mixed, and the mixture may be coagulated by heating at about 90 ° C for 40 to 50 minutes. In this case, cool the soy milk once,
After adding a yuba material and a coagulant, filling the bag or container, and then heating and coagulating, a filled tofu (silk tofu) containing yuba can be obtained. The tofu containing yuba of the present invention may be any of these.
湯葉素材は、そのまま複数の細片にし、ランダムに混
合しても、押し出し機で棒状、板状等に成形し、所望の
位置に配置してもよい。The yuba material may be made into a plurality of strips as they are, mixed at random, or formed into a rod shape, a plate shape, or the like by an extruder and arranged at a desired position.
また、湯葉素材を磨砕し、豆腐の成分である豆乳と均
一に混合し、湯葉素材の形態を残さないようにしてもよ
い。Alternatively, the yuba material may be ground and uniformly mixed with soymilk, which is a component of tofu, so that the form of the yuba material is not left.
なお、湯葉素材は豆腐中に5〜50重量%混合させる。
湯葉素材の添加量が5重量%未満では、栄養価並びに風
味を増加させるという本発明の効果が乏しくなり、50重
量%を超えると、豆腐として凝固しなくなり、また、豆
腐としての滑らかさがなく、かつ、湯葉の食感が目立つ
ようになり、豆腐という概念からはずれたものになると
いう問題が生じる。The yuba material is mixed with the tofu in an amount of 5 to 50% by weight.
If the amount of the yuba material is less than 5% by weight, the effect of the present invention of increasing the nutritional value and flavor becomes poor, and if it exceeds 50% by weight, it does not coagulate as tofu, and there is no smoothness as tofu. In addition, there is a problem that the texture of the yuba becomes conspicuous and deviates from the concept of tofu.
本発明においては、豆腐に、湯葉素材が混合されてい
るが、豆腐の中における湯葉素材の形態は、所望の形状
の複数の細片をランダムに分散させた状態、帯状の湯葉
素材を渦巻き状等所望の形に配置した状態、数枚の板状
の湯葉素材を所望の間隔で層状に配置した状態等いずれ
であってもよい。更に、豆腐の成分と湯葉の成分とが均
一に混合されたものであってもよい。In the present invention, tofu is mixed with a yuba material, but the form of the yuba material in the tofu is a state in which a plurality of strips of a desired shape are randomly dispersed, and a strip-shaped yuba material is formed into a spiral shape. For example, it may be in a state where it is arranged in a desired shape or in a state where several plate-shaped yuba materials are arranged in layers at desired intervals. Further, the tofu component and the yuba component may be uniformly mixed.
「作用」 本発明の湯葉入り豆腐は、豆腐も、湯葉素材も、大豆
を原料として得られるものであるため、風味がマッチ
し、かつ、従来にない食感、目新しい外観の豆腐であ
る。[Action] The tofu containing yuba of the present invention is a tofu that has a matching flavor, has an unprecedented texture and a novel appearance because both tofu and yuba material are obtained using soybean as a raw material.
湯葉素材は、蛋白質、脂肪を豊富に含有するので、豆
腐の栄養価が更に高められ、また、豆腐の風味を濃厚で
好ましいものにする。Since the yuba material is rich in protein and fat, the nutritional value of the tofu is further enhanced, and the flavor of the tofu is made rich and desirable.
また、水分含量の多い豆腐の中に、湯葉素材を包み込
んでいるので、湯葉素材が軟らかく保持され、従来のよ
うに乾燥湯葉をぬるま湯に浸してもどす等の手間をかけ
る必要もなく、食べやすい。Further, since the yuba material is wrapped in the tofu having a high moisture content, the yuba material is kept soft, and it is easy to eat without having to take the trouble of immersing dry yuba in lukewarm water as in the related art.
「実施例」 製造例1(豆乳の製造) 原料大豆を水(水温約15℃)に15時間浸漬して十分吸
水させて2.2〜2.8倍の重量にした。次いで、この浸漬大
豆を、グラインダーで、原料大豆の5〜12倍の水を注ぎ
ながら粉砕して粉砕汁である“ご”を得た。この“ご”
に消泡剤であるシリコン樹脂を数滴添加し、98℃で5分
間加熱した後、100〜150メッシュの振動式分離機でオカ
ラを分離して豆乳を得た。"Examples" Production Example 1 (Production of soymilk) Raw soybeans were immersed in water (water temperature about 15 ° C) for 15 hours and sufficiently absorbed to make the weight 2.2 to 2.8 times. Next, the soaked soybeans were pulverized with a grinder while pouring water 5 to 12 times the amount of the raw soybeans to obtain “go” as ground juice. This "go"
A few drops of a silicone resin as an antifoaming agent were added to the mixture, and the mixture was heated at 98 ° C. for 5 minutes. Then, okara was separated using a 100-150 mesh vibratory separator to obtain soymilk.
製造例2(湯葉素材の製造) 製造例1で得られた豆乳を、沸騰しないように98℃に
加熱保持し、表面に生じた皮膜を竹の棒ですくいあげて
生湯葉を得た。また、表面に膜ができかかったところを
網じゃくしですくい上げて湯葉ペーストを得た。Production Example 2 (Production of Yuba Material) The soymilk obtained in Production Example 1 was heated and kept at 98 ° C. so as not to boil, and the film formed on the surface was scooped up with a bamboo stick to obtain raw yuba. Further, the portion where the film was formed on the surface was scooped up with a net to obtain a yuba paste.
実施例1 第1図は、本発明の湯葉入り豆腐の一実施例が示され
ている。Embodiment 1 FIG. 1 shows an embodiment of a tofu containing yuba of the present invention.
製造例1で得た豆乳250gを70〜80℃に加熱保持し、製
造例2で得た生湯葉25gを複数の細片にちぎって入れ、
撹拌して生湯葉の細片を豆乳中に分散させた後、凝固剤
である硫酸カルシウムを豆乳の固形分に対して3.0〜3.5
重量%添加し、型に入れて凝固させることにより、第1
図に示すように、豆腐11の中に、湯葉の細片12、12…が
分散した湯葉入り豆腐1を得た。250 g of the soymilk obtained in Production Example 1 was heated and maintained at 70 to 80 ° C., and 25 g of the raw yuba obtained in Production Example 2 was cut into a plurality of small pieces,
After stirring and dispersing the pieces of raw yuba in soymilk, calcium sulfate as a coagulant was added to the solid content of soymilk in an amount of 3.0 to 3.5.
% By weight and solidified in a mold,
As shown in the figure, a tofu 1 containing yuba in which fine pieces 12, 12...
この湯葉入り豆腐を試食したところ、湯葉が軟らか
く、濃厚な風味であった。When the tofu with yuba was tasted, the yuba was soft and had a rich flavor.
実施例2 第2図は、本発明の湯葉入り豆腐の他の実施例が示さ
れている。Embodiment 2 FIG. 2 shows another embodiment of the tofu with yuba of the present invention.
製造例1で得た豆乳250gをいったん5℃に冷却し、豆
乳の固形分に対して3.0〜3.5重量%の硫酸カルシウムを
添加した後、型に入れ、製造例2で得た生湯葉数枚を重
ねて帯状に成形した湯葉50gを渦巻き状に配置し、90℃
で、45分間加熱して凝固させることにより、第2図に示
すように、豆腐11の中に、渦巻き状の湯葉12が配置され
た湯葉入り豆腐1を得た。250 g of the soymilk obtained in Production Example 1 is once cooled to 5 ° C., and 3.0 to 3.5% by weight of calcium sulfate based on the solid content of the soymilk is added. 50 g of yuba, which is formed into a belt by stacking
Then, by heating and coagulating for 45 minutes, as shown in FIG. 2, tofu 1 containing tofu 11 in which spiral-shaped yuba 12 was arranged in tofu 11 was obtained.
この湯葉入り豆腐は、切り口に湯葉が渦巻き状の模様
に見えて新鮮な外観であり、また、これを試食したとこ
ろ、湯葉が軟らかく、濃厚な風味であった。更に、豆腐
11の軟らかい層と、湯葉12の歯ごたえのある層とが交互
に表われるため、変化に富んだ食感が得られた。This tofu with yuba had a fresh appearance with the yuba appearing in a spiral pattern at the cut end. When this was tasted, the yuba was soft and had a rich flavor. Furthermore, tofu
The 11 soft layers and the chewy layers of Yuba 12 appeared alternately, giving a varied texture.
実施例3 第3図は、本発明の湯葉入り豆腐の更に他の実施例が
示されている。Embodiment 3 FIG. 3 shows still another embodiment of the tofu with yuba of the present invention.
製造例1で得た豆乳250gに、豆乳の固形分に対して3.
0〜3.5重量%の硫酸カルシウムを添加して半凝固状の豆
腐原料を得た。250 g of the soy milk obtained in Production Example 1 was added to 3.
By adding 0 to 3.5% by weight of calcium sulfate, a semi-solidified tofu raw material was obtained.
型に、半凝固状の豆腐原料を入れた後、製造例2で得
た湯葉ペースト30gを配置し、これを繰り返し、上から
軽く重しをのせて凝固させて、豆腐11に湯葉12、12・・
が所定間隔で層状に配置された湯葉入り豆腐1を得た。After placing the semi-solidified tofu raw material in a mold, 30 g of the yuba paste obtained in Production Example 2 is arranged, and this is repeated, lightly weighed from above to solidify, and the tofu 11 is mixed with the yuba 12, 12・ ・
Was obtained in a layered manner at predetermined intervals to obtain tofu 1 with yuba.
この湯葉入り豆腐を湯葉の層に対して垂直に切ったと
ころ、湯葉が層状の模様に見え、新鮮な外観で、また、
これを試食したところ、湯葉が軟らかく、濃厚な風味で
あった。更に、食感も変化に富んでいて良好であった。When this tofu with yuba is cut perpendicular to the layer of yuba, the yuba looks like a layered pattern and has a fresh appearance.
When this was tasted, the yuba was soft and had a rich flavor. In addition, the texture was rich and varied.
実施例4 製造例2で得た生湯葉100gを磨砕機で磨砕した後、製
造例1で得た豆乳200gと均一に混合し、70〜80℃に加熱
保持しながら、豆乳の固形分に対して3.0〜3.5重量%の
硫酸カルシウムを添加し、型に入れて凝固させて湯葉入
り豆腐を得た。Example 4 100 g of raw yuba obtained in Production Example 2 was ground with a grinder, and then uniformly mixed with 200 g of soy milk obtained in Production Example 1. On the other hand, 3.0 to 3.5% by weight of calcium sulfate was added, and the mixture was put into a mold and solidified to obtain a tofu with yuba.
この湯葉入り豆腐は、外観は普通の豆腐と変わらない
が、これを試食したところ、なめらかな舌ざわりで、濃
厚な風味であった。The appearance of this tofu with yuba is the same as ordinary tofu, but when tasted, it tasted smooth and had a rich flavor.
「発明の効果」 以上説明したように、本発明の湯葉入り豆腐は、湯葉
が柔らかく保持され、豆腐の風味と湯葉の風味とがマッ
チし、栄養価が高く、濃厚な風味で、従来にない風味、
目新しい外観、食感の豆腐になる。"Effects of the Invention" As described above, the tofu with yuba of the present invention has the yuba that is kept soft, the flavor of the tofu matches the flavor of the yuba, the nutritional value is high, the flavor is rich, and there is no conventional one. Flavor,
It has a new appearance and texture of tofu.
第1図は本発明の湯葉入り豆腐の一実施例を示す斜視
図、第2図は本発明の湯葉入り豆腐の他の実施例を示す
斜視図、第3図は本発明の湯葉入り豆腐の更に他の実施
例を示す斜視図である。 図中、1は湯葉入り豆腐、11は豆腐、12は湯葉である。FIG. 1 is a perspective view showing one embodiment of the tofu with yuba of the present invention, FIG. 2 is a perspective view showing another embodiment of the tofu with yuba of the present invention, and FIG. It is a perspective view which shows another Example. In the figure, 1 is tofu with yuba, 11 is tofu, and 12 is yuba.
フロントページの続き (58)調査した分野(Int.Cl.6,DB名) A23L 1/20 Continuation of front page (58) Field surveyed (Int.Cl. 6 , DB name) A23L 1/20
Claims (6)
ていることを特徴とする湯葉入り豆腐。1. A tofu containing yuba, wherein a tofu is mixed with a yuba material in an amount of 5 to 50% by weight.
る請求項1記載の湯葉入り豆腐。2. The tofu-containing tofu according to claim 1, wherein a yuba material is separately mixed with the tofu.
されている請求項1記載の湯葉入り豆腐。3. The tofu with yuba according to claim 1, wherein the tofu component and the yuba component are uniformly mixed.
させる豆腐の製造工程において、豆乳に、湯葉素材を5
〜50重量%混合することを特徴とする湯葉入り豆腐の製
造法。4. In a tofu production process in which a coagulant is added to soy milk, the mixture is put into a mold and coagulated, the soy milk is mixed with 5 yuba ingredients.
A method for producing tofu with yuba, wherein the tofu is mixed with a mixture of up to 50% by weight.
請求項4記載の湯葉入り豆腐の製造法。5. The method according to claim 4, wherein the soy milk is mixed with a yuba material in a desired shape.
項4記載の湯葉入り豆腐の製造法。6. The method for producing tofu containing yuba according to claim 4, wherein the soymilk and the yuba material are uniformly mixed.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP1337639A JP2918592B2 (en) | 1989-12-26 | 1989-12-26 | Tofu with yuba and its production method |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP1337639A JP2918592B2 (en) | 1989-12-26 | 1989-12-26 | Tofu with yuba and its production method |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH03195469A JPH03195469A (en) | 1991-08-27 |
JP2918592B2 true JP2918592B2 (en) | 1999-07-12 |
Family
ID=18310553
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP1337639A Expired - Fee Related JP2918592B2 (en) | 1989-12-26 | 1989-12-26 | Tofu with yuba and its production method |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP2918592B2 (en) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP3682389B2 (en) * | 1999-08-20 | 2005-08-10 | 株式会社ミツカングループ本社 | Frozen raw yuba |
KR101692978B1 (en) * | 2015-04-09 | 2017-01-04 | 민치훈 | 3d printer that implements the fragrance material |
-
1989
- 1989-12-26 JP JP1337639A patent/JP2918592B2/en not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
---|---|
JPH03195469A (en) | 1991-08-27 |
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