JPH0223844A - Production of bean curd - Google Patents
Production of bean curdInfo
- Publication number
- JPH0223844A JPH0223844A JP63175633A JP17563388A JPH0223844A JP H0223844 A JPH0223844 A JP H0223844A JP 63175633 A JP63175633 A JP 63175633A JP 17563388 A JP17563388 A JP 17563388A JP H0223844 A JPH0223844 A JP H0223844A
- Authority
- JP
- Japan
- Prior art keywords
- raw
- soybeans
- microwaves
- raw material
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 44
- 244000068988 Glycine max Species 0.000 claims abstract description 44
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 238000010298 pulverizing process Methods 0.000 claims abstract description 11
- 230000001678 irradiating effect Effects 0.000 claims abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 7
- 108090000623 proteins and genes Proteins 0.000 abstract description 7
- 239000002994 raw material Substances 0.000 abstract description 7
- 238000010828 elution Methods 0.000 abstract description 4
- 235000013336 milk Nutrition 0.000 abstract description 3
- 239000008267 milk Substances 0.000 abstract description 3
- 210000004080 milk Anatomy 0.000 abstract description 3
- 238000005406 washing Methods 0.000 abstract description 3
- 238000007598 dipping method Methods 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 description 11
- 238000002791 soaking Methods 0.000 description 9
- 238000010438 heat treatment Methods 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 238000005520 cutting process Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 238000007654 immersion Methods 0.000 description 4
- 238000000465 moulding Methods 0.000 description 4
- 238000007796 conventional method Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 238000009434 installation Methods 0.000 description 2
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
この発明は、原料大豆を浸漬処理することなく製造する
ことができる豆腐の製造方法に関する。DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing tofu that can be produced without soaking raw soybeans.
豆腐は独特な舌ざわりと淡白な味が好まれ。 Tofu is loved for its unique texture and light taste.
醤油や味噌とともに、日本古来の伝統的大豆食品である
。そして、かかる豆腐は、一般に水洗工程、浸漬工程、
粉砕工程、加熱工程、絞り工程、凝固工程、型入れ工程
、及び冷却切断工程を経て製造されるものである。Along with soy sauce and miso, it is a traditional soybean food from ancient Japan. Such tofu is generally processed through a washing process, a soaking process,
It is manufactured through a crushing process, a heating process, a drawing process, a solidifying process, a molding process, and a cooling cutting process.
ところで、豆腐の製造１程中、浸漬［程は原料大豆を吸
水＊潤させてタンパク質等の溶出を容易にするためのも
のであり、浸漬大豆のかたまり感が豆腐の品質の良否に
極めて大きな影ツを及ぼすものである。このため、従来
より、浸漬処理は原料大豆を良く水洗し、きれいな冷水
に浸漬し、かつ、原料大豆の質に応じた浸漬時間をとる
ことが極めて大切とされているが、特に、夏場において
は浸漬処理条件が非常に変化しやすく、常に一定の浸漬
操作が困難であった、そして、これらの条件がくずれた
場合には、タンパク質等が浸漬水中に流出して泡立ち、
大豆が変質、かつ、醗酵して豆腐の品質を著しく低下さ
せるものであって、浸漬処理には極めて熟練性を要する
ものであった。また、原料大豆の浸漬時間は、−殻内に
夏場においては約１２時間、冬場においては約２４時間
と、非常に長時間のり情を要するものであって、極めて
製造効率の悪いものであった。また、当然に、浸？１〜
には専用の浸漬槽が必要とされ、設置場所においても種
々の問題点を包含するものとなっていた。By the way, during the first step of manufacturing tofu, the soaking step is to make the raw soybeans absorb water* and make it easier to elute proteins, etc., and the lumpiness of the soaked soybeans has a very large effect on the quality of the tofu. It is something that has a negative impact on people. For this reason, it has traditionally been considered extremely important to wash raw soybeans well, soak them in clean cold water, and take a soaking time that is appropriate to the quality of the raw soybeans, especially in the summer. The immersion treatment conditions were very easy to change, making it difficult to maintain a constant immersion operation at all times.If these conditions were disrupted, proteins, etc. would leak into the immersion water and foam.
The quality of the soybeans deteriorates and ferments, significantly reducing the quality of the tofu, and the soaking process requires extremely high skill. In addition, the raw material soybeans were soaked in the shell for about 12 hours in summer and about 24 hours in winter, which required a very long time and was extremely inefficient. . Also, of course, soaked? 1~
This requires a dedicated immersion tank, which poses various problems in terms of installation location.
この発ＩＪは、従来の問題点を一挙に解決し、原料大豆
を浸漬処理することなく豆腐を製造することかで５る豆
腐の製造方法を提供しようとするものである。This IJ aims to solve the conventional problems at once and provide a method for producing tofu by producing tofu without soaking raw soybeans.
即ち、この発明は、生呉を生成するさいに、水洗処理し
た原料大豆にマイクロ波を照射せしめ、所ａｔの水を加
えつつ粉砕処理せしめることを特徴とする豆腐の製造方
法である。That is, the present invention is a method for producing tofu, which is characterized in that, when producing raw soybeans, raw soybeans that have been washed with water are irradiated with microwaves and pulverized while adding a certain amount of water.
この発明に使用する原料大豆は、精選して良く水洗した
ものを用いる。水洗処理した原料大豆は、所要のマイク
ロ波照射装置によりマイクロ波を照射せしめ、原料大豆
よりタンパク質や油動類等の溶出を容易化せしめる。マ
イクロ波を照射せしめたさいに、如何なるメカニズムで
原料大豆よりタンパク質等の溶出が容易化せしめられる
かについては明らかでないが、マイクロ波の照射により
原料大σ自体が発熱体となって内部から均一に加熱、所
謂内部加熱が行われタンパク質等を変成して活性化する
ものと思われる・マイクロ波の周波数は２４５０ＭＨ２
が好適である。マイクロ波を照射せしめた原料大豆は、
浸漬処理することなく直ちに所要量の冷水を加えつつ、
公知の粉砕機により粉砕して生呉を生成せしめる。かか
る粉砕処理は、−度に行ってもよいが、好ましくは粗粉
砕、及び仕上げ粉砕と２次にわたって粉砕処理するとよ
い、粉砕処理時に加える冷水量は、生成すべき生呉の濃
度がｔｏ−１３度となるようにその量を適正に調整する
。粉砕処理して生成した生呉は、公知の絞り機により絞
り処理して生豆乳を生成せしめる。以下、常法により生
豆乳を加熱工程、凝固工程、型入れ工程、及び冷却切断
工程を経てσ腐を製造するものである。The raw soybeans used in this invention are those that have been carefully selected and thoroughly washed with water. The raw soybeans that have been washed with water are irradiated with microwaves using a required microwave irradiation device to facilitate the elution of proteins, oils, etc. from the raw soybeans. It is not clear what mechanism facilitates the elution of proteins, etc. from the soybean raw material when irradiated with microwaves, but due to the irradiation of microwaves, the raw material σ itself becomes a heating element, and it is uniformly released from the inside. It is thought that heating, so-called internal heating, denatures and activates proteins etc. - The frequency of the microwave is 2450MH2
is suitable. The raw soybeans that have been irradiated with microwaves are
While adding the required amount of cold water immediately without soaking,
It is pulverized by a known pulverizer to produce raw soybean paste. This pulverization process may be carried out twice, but it is preferable to carry out the pulverization process twice, including coarse pulverization and final pulverization. Adjust the amount appropriately so that the The raw soybean paste produced by the pulverization process is squeezed using a known squeezing machine to produce raw soymilk. Hereinafter, the raw soybean milk is subjected to a heating process, a coagulation process, a molding process, and a cooling cutting process to produce σfu using a conventional method.
水洗処理した原料大豆にマイクロ波を照射せしめ、原料
大豆を内部加熱することによりタンパク質等の溶出を容
易化せしめることができる、そして、これに所要量の水
を加えつつ粉砕処理せしめて適正な生呉を生成すること
ができる〔発明の効果〕
この発明は、生呉を生成するさいに、水洗処理した原料
大豆にマイクロ波を照射せしめ、所要量の木を加えつつ
粉砕処理せしめるものであるから、原料大豆の浸漬処理
を全く必要とすることなく豆腐を製造することができる
ものであって、従来の豆腐製造方法に比して熟練性を要
することなく均一な品質の豆腐を極めて短時間で効率よ
く製造することができるものである。By irradiating the raw soybeans that have been washed with water and internally heating the raw soybeans, it is possible to facilitate the elution of proteins, etc., and by adding the required amount of water and pulverizing the raw soybeans, the raw soybeans can be pulverized. [Effects of the Invention] This invention enables raw soybeans to be produced by irradiating the raw soybeans that have been washed with water with microwaves and pulverizing them while adding the required amount of wood. , it is possible to produce tofu without the need for soaking the raw soybeans at all, and compared to conventional tofu production methods, it is possible to produce tofu of uniform quality in an extremely short time without requiring much skill. It can be manufactured efficiently.
また、原料大豆の浸漬処理が不要であるため、必然的に
浸漬槽は不必要であって、その分だけ設置スペースを少
くすることができるものである。Further, since there is no need to soak the raw soybeans, a soaking tank is naturally unnecessary, and the installation space can be reduced accordingly.
以下に、この発明の実施例を示すが、この発明はこれに
限定されるものではない。Examples of the present invention are shown below, but the invention is not limited thereto.
実施例
精選した１、５ Ｋｇの原料大豆を水洗処理したのち水
切りを行った。ついで、マイクロ波照射装置に移し、周
波数２４５０ＭＨ２の゛マイクロ波を４０秒間にわたっ
て照射せしめた。マイクロ波の照射が完了した原料大豆
は粉砕機に移し、１ｏｌｌの冷水を加えつつ粗粉砕した
のち、更に、粉砕機で仕上げ粉砕を行い生呉を生成した
。Example 1.5 kg of carefully selected raw soybeans were washed with water and then drained. Then, it was transferred to a microwave irradiation device and irradiated with microwaves having a frequency of 2450 MH2 for 40 seconds. The raw soybeans that had been irradiated with microwaves were transferred to a pulverizer, and coarsely pulverized while adding 1 ol of cold water, and then further pulverized in the pulverizer to produce raw soybeans.
しかるのち、生呉を絞り機により絞り処理せしめ、濃度
が１３度の生豆乳を９８℃で３分間加熱処理した。以下
、常法により凝固処理、型入れ処理及び冷却切断処理し
て豆腐を生成した。Thereafter, the raw soybean was squeezed using a squeezer, and the raw soybean milk with a concentration of 13 degrees was heat-treated at 98 degrees Celsius for 3 minutes. Thereafter, tofu was produced by solidifying, molding, and cooling cutting using conventional methods.
比較例
精選した１、５ Ｋｇの原料大豆を水洗処理したのち、
冷水に１２時間浸潰した。以下、常法により、粉砕処理
、加熱処理、絞り処理、凝固処理、型入れ処理、及び冷
却切断処理して豆腐を生成した。Comparative Example After washing 1.5 kg of carefully selected raw soybeans with water,
Soaked in cold water for 12 hours. Thereafter, tofu was produced by pulverizing, heating, squeezing, coagulating, molding, and cooling and cutting using conventional methods.
次に、上記実施例、及び比較例により得た豆腐を５人の
パネラ−により、外観、艶、硬さ、及び風味の点につい
て官能試験を行った。その結果、実施例量と比較量とは
外観、艶、硬さの点については同一の結果を示した。し
かしながら、風味の点については５人とも比較例量が大
豆本来の風味を失っているのに対し、実施例量は大豆本
来の風味を持っている点におｌ、Ｘてｍ著な相違を示し
た。Next, the tofu obtained in the above Examples and Comparative Examples were subjected to a sensory test by five panelists regarding appearance, gloss, hardness, and flavor. As a result, the Example amount and the Comparative amount showed the same results in terms of appearance, gloss, and hardness. However, in terms of flavor, all five people found that the comparative example had lost its original soybean flavor, while the example had the original soybean flavor. Indicated.
以上 特許出願人 株式会社 星 高that's all Patent applicant: Hoshiko Co., Ltd.
Claims (1)
ロ波を照射せしめ、所要量の水を加えつつ粉砕処理せし
めることを特徴とする豆腐の製造方法。A method for producing tofu, which comprises irradiating washed raw soybeans with microwaves and pulverizing them while adding a required amount of water to produce raw soybeans.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63175633A JPH0223844A (en) | 1988-07-13 | 1988-07-13 | Production of bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63175633A JPH0223844A (en) | 1988-07-13 | 1988-07-13 | Production of bean curd |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0223844A true JPH0223844A (en) | 1990-01-26 |
Family
ID=15999497
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63175633A Pending JPH0223844A (en) | 1988-07-13 | 1988-07-13 | Production of bean curd |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0223844A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09140346A (en) * | 1995-09-19 | 1997-06-03 | Tokyo Tanabe Co Ltd | Processed soybean food |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5626387A (en) * | 1980-07-23 | 1981-03-13 | Sanyo Electric Co | Induction heating cooking unit |
| JPS58501655A (en) * | 1981-10-06 | 1983-10-06 | インステイチユ−ト オブ エンズイモロジ− バイオロジカル リサ−チ センタ− ハンガリアン アカデミ− オブ サイエンスイズ | Method and apparatus for improving the bioavailability of nutrients |
-
1988
- 1988-07-13 JP JP63175633A patent/JPH0223844A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5626387A (en) * | 1980-07-23 | 1981-03-13 | Sanyo Electric Co | Induction heating cooking unit |
| JPS58501655A (en) * | 1981-10-06 | 1983-10-06 | インステイチユ−ト オブ エンズイモロジ− バイオロジカル リサ−チ センタ− ハンガリアン アカデミ− オブ サイエンスイズ | Method and apparatus for improving the bioavailability of nutrients |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09140346A (en) * | 1995-09-19 | 1997-06-03 | Tokyo Tanabe Co Ltd | Processed soybean food |
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