JPH0479851A - Method for preparing bean curd packed in container - Google Patents
Method for preparing bean curd packed in containerInfo
- Publication number
- JPH0479851A JPH0479851A JP2192601A JP19260190A JPH0479851A JP H0479851 A JPH0479851 A JP H0479851A JP 2192601 A JP2192601 A JP 2192601A JP 19260190 A JP19260190 A JP 19260190A JP H0479851 A JPH0479851 A JP H0479851A
- Authority
- JP
- Japan
- Prior art keywords
- container
- cooled
- bean curd
- coagulant
- bittern
- 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 24
- 238000000034 method Methods 0.000 title description 9
- 239000000701 coagulant Substances 0.000 claims abstract description 24
- 241001131796 Botaurus stellaris Species 0.000 claims abstract description 9
- 235000013322 soy milk Nutrition 0.000 claims description 26
- 239000007788 liquid Substances 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 abstract description 6
- 239000000203 mixture Substances 0.000 abstract description 5
- 235000013336 milk Nutrition 0.000 abstract description 4
- 239000008267 milk Substances 0.000 abstract description 4
- 210000004080 milk Anatomy 0.000 abstract description 4
- 238000007789 sealing Methods 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract 2
- 244000046052 Phaseolus vulgaris Species 0.000 abstract 2
- 235000019614 sour taste Nutrition 0.000 abstract 1
- 238000001816 cooling Methods 0.000 description 8
- 235000010469 Glycine max Nutrition 0.000 description 7
- 244000068988 Glycine max Species 0.000 description 7
- 230000015271 coagulation Effects 0.000 description 6
- 238000005345 coagulation Methods 0.000 description 6
- 230000001954 sterilising effect Effects 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 4
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 3
- 235000012209 glucono delta-lactone Nutrition 0.000 description 3
- 239000000182 glucono-delta-lactone Substances 0.000 description 3
- 229960003681 gluconolactone Drugs 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 238000000605 extraction Methods 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 229910001629 magnesium chloride Inorganic materials 0.000 description 2
- 238000007711 solidification Methods 0.000 description 2
- 230000008023 solidification Effects 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 230000035784 germination Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 230000004763 spore germination Effects 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000005406 washing Methods 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、容器入り豆腐の製造方法に関する。[Detailed description of the invention] Industrial applications The present invention relates to a method for producing packaged tofu.
従来の技術
この種の製造方法としては、豆乳を加熱滅菌して室温ま
で冷却し、冷却した豆乳と凝固剤を混合し、その混合液
を容器に充填密封し、密封容器を加熱して容器内の混合
液を凝固させるものが知られている。Conventional technology This type of manufacturing method involves heat sterilizing soymilk, cooling it to room temperature, mixing the cooled soymilk with a coagulant, filling and sealing the mixture into a container, and heating the sealed container to cool it down to room temperature. There is a known method that solidifies a mixed liquid of
発明が解決しようとする課題
凝固剤としては、即効性のにがり(塩化マグネシウム)
、遅効性のグルコノデルタラクトンが知られているが、
上記従来の方法には、グルコノデルタラクトンが用いら
れている。その理由は、凝固剤として、にがりを用いる
と、凝固速度が速いため、豆乳に含まれた気泡が脱気さ
れないままに凝固してしまい、そのため、豆乳と凝固剤
の混合が均一に行われなくて、凝固むらを生じるからで
ある。また、凝固時に気泡が容器との隙間に集まり、集
まった気泡により豆腐表面に凹凸ができて、商品性低い
豆腐となる。The problem to be solved by the invention As a coagulant, fast-acting bittern (magnesium chloride) is used as a coagulant.
, slow-acting glucono delta-lactone is known,
Glucono delta-lactone is used in the above conventional method. The reason for this is that when bittern is used as a coagulant, the coagulation speed is fast, so the air bubbles contained in soymilk coagulate without being degassed, and as a result, the soymilk and coagulant are not mixed uniformly. This is because uneven coagulation occurs. Furthermore, during solidification, air bubbles gather in the gap between the tofu and the container, and the gathered air bubbles create unevenness on the surface of the tofu, resulting in a tofu with low marketability.
ところで、凝固剤として、グルコノデルタラクトンを用
いると、添加量が多くなると、得られた豆腐の酸味が強
く、大豆特有の風味のある豆腐が得られないことがある
。By the way, when glucono delta lactone is used as a coagulant, if the amount added is too large, the sourness of the resulting tofu may be strong and it may not be possible to obtain tofu with the flavor unique to soybeans.
この発明の目的は、上記問題点を解決した豆腐の製造方
法を提供することにある。An object of the present invention is to provide a method for producing tofu that solves the above problems.
課題を解決するための手段
この発明によると豆腐の製造方法は、豆乳を加熱滅菌し
て室温まで冷却し、冷却した豆乳と凝固剤を混合し、そ
の混合液を容器に充填密封し、密封容器を加熱して容器
内の混合液を凝固させる、容器入り豆腐の製造方法にお
いて、凝固剤として、にがりを用い、冷却した豆乳を、
凝固剤と混合する前に、脱気することを特徴とするもの
である。Means for Solving the Problems According to the present invention, the tofu manufacturing method includes heat sterilizing soy milk, cooling it to room temperature, mixing the cooled soy milk with a coagulant, filling the mixed liquid into a container, and sealing the container. In the method for producing tofu in a container, which involves heating and coagulating the mixed liquid in the container, bittern is used as the coagulant, and the cooled soymilk is
It is characterized in that it is degassed before being mixed with a coagulant.
作 用
この発明によると豆腐の製造方法では、凝固剤として、
にがりを用いているから、豆腐が酸味を帯びることがな
い。Function According to the present invention, in the tofu manufacturing method, as a coagulant,
Because bittern is used, the tofu does not taste sour.
また、冷却した豆乳を、凝固剤と混合する前に、脱気す
るから、豆乳と凝固剤は均一に混合され、凝固むらを生
じることがなく、しかも凝固時に気泡が豆腐表面色なる
部分に集まることもない。In addition, since the cooled soymilk is degassed before being mixed with the coagulant, the soymilk and coagulant are mixed uniformly and there is no uneven coagulation, and when it coagulates, air bubbles gather on the colored areas of the tofu surface. Not at all.
実 施 例 この発明の実施例を、つぎに説明する。Example Embodiments of this invention will now be described.
く洗穀工程〉 清水にて大豆を洗い、夾雑物等を除去する。Grain washing process> Wash soybeans with clean water to remove impurities.
〈浸漬工程〉
大豆を膨潤させるため、冷水または常温水に8〜16時
間浸漬する。<Soaking process> In order to swell the soybeans, they are soaked in cold water or room temperature water for 8 to 16 hours.
く上枠(抽出)工程〉
浸漬した大豆を、これに加水しながらグラインダーで磨
砕し、抽出し易いようにする。Upper frame (extraction) process> The soaked soybeans are ground with a grinder while adding water to make them easier to extract.
く蒸煮工程〉
磨砕した大豆を100℃まで、3〜6分間加熱して酵素
を不活性化し、呉を製造する。Steaming process> Ground soybeans are heated to 100°C for 3 to 6 minutes to inactivate enzymes and produce go.
く搾汁工程〉 呉をスクリーンにて搾汁し、豆乳をつくる。Juice extraction process> Juice is squeezed through a screen to make soy milk.
〈保持工程〉
搾汁した豆乳の温度は70〜85℃あり、これをそのま
ま10〜15分間保持する。これにより、胞子の発芽を
誘発する。<Holding Step> The temperature of the squeezed soymilk is 70 to 85°C, and this is maintained for 10 to 15 minutes. This induces spore germination.
〈冷却工程〉
70〜85℃で保持した豆乳を、プレート式熱交換器で
30〜45℃に冷却する。<Cooling step> Soy milk held at 70 to 85°C is cooled to 30 to 45°C using a plate heat exchanger.
く発芽(保持)工程〉
30〜45℃にに冷却した豆乳を、そのまま20〜80
分間保持し、芽胞菌の胞子を発芽させる。Germination (holding) process> Soy milk cooled to 30-45°C is heated to 20-80°C.
Hold for a minute to germinate the spores.
く滅菌工程〉
胞子を発芽させた豆乳を、122℃以上、128℃未満
で、1〜4秒以上加熱して滅菌する。Sterilization step> The soymilk in which the spores have been germinated is sterilized by heating at 122°C or higher and lower than 128°C for 1 to 4 seconds or more.
く冷却工程〉
滅菌後、豆乳を、直ちに5〜20℃に冷却する。滅菌工
程および冷却工程は、UHT装置による。UHT装置で
は、予熱、脱気、加熱および冷却が一連の工程として行
われる。Cooling step> After sterilization, the soy milk is immediately cooled to 5 to 20°C. The sterilization and cooling steps are performed using UHT equipment. In a UHT device, preheating, deaeration, heating, and cooling are performed as a series of steps.
〈脱気工程〉
5〜20℃に冷却した豆乳を、デアレータ−により、5
00〜700 mIIH−Hの真空下で脱気する。<Deaeration process> Soy milk cooled to 5 to 20°C is degassed by a deaerator.
Degas under vacuum from 00 to 700 mIIH-H.
く凝固剤混合〉
滅菌または除菌された無菌凝固剤液を、定量ポンプで一
定量ずつ、充填装置に通じるパイプへ送り、充填直前に
バイブ内で脱気された豆乳と無菌的かつ連続的に混合す
る。凝固剤としては、純度95〜99.5%の塩化マグ
ネシウムまたはにがりを用いる。Mixing coagulant> Sterilized or sterilized coagulant liquid is sent in fixed amounts using a metering pump to the pipe leading to the filling device, and is aseptically and continuously mixed with soymilk that has been degassed in a vibrator just before filling. Mix. As the coagulant, magnesium chloride or bittern with a purity of 95 to 99.5% is used.
く充填、密封工程〉
凝固剤を混合した豆乳を、無菌エアーで保護された装置
内で、滅菌された耐熱耐水性のシート状包材より無菌的
に成形した容器に、連続的に充填し、容器を密封する。Filling and sealing process> Soymilk mixed with coagulant is continuously filled into containers formed aseptically from sterilized heat-resistant and water-resistant sheet packaging material in a device protected by sterile air. Seal the container.
く凝固工程〉
密封容器を、70〜95℃で20〜60分間加熱し、容
器内の混合液を凝固させる。Coagulation step> A sealed container is heated at 70 to 95° C. for 20 to 60 minutes to solidify the liquid mixture in the container.
く冷却工程〉
凝固豆乳入り容器を、冷却槽で室温以下に冷却して、製
品を得る。Cooling process> A container containing coagulated soymilk is cooled to below room temperature in a cooling tank to obtain a product.
上記凝固剤混合工程において、これ以前に、豆乳は充分
脱気されていて泡立ちが無いため、豆乳と凝固剤の混合
むらが無く、混合液を凝固させたとき、均一な硬度の豆
腐が得られる。また、充分脱気されているため、豆乳中
の気泡が凝固途中で容器との隙間に集まることがない。In the above-mentioned coagulant mixing step, the soy milk has been sufficiently deaerated and there is no foaming, so there is no uneven mixing of soy milk and coagulant, and when the mixture is coagulated, tofu with uniform hardness can be obtained. . In addition, since the soybean milk is sufficiently degassed, air bubbles in the soymilk do not collect in the gap between the soybean milk and the container during solidification.
発明の効果
この発明によれば、豆腐が酸味を帯びることがないから
、風味の良い豆腐が得られる。Effects of the Invention According to the present invention, tofu with good flavor can be obtained because the tofu does not become sour.
また、豆乳と凝固剤は均一に混合され、凝固時に気泡が
豆腐表面となる部分に集まることもないから、凝固むら
を生じることがないため、均一な硬度の豆腐が得られれ
、しかもきれいな表面をした商品価値の高い豆腐が得ら
れる。In addition, the soymilk and coagulant are mixed uniformly, and air bubbles do not collect on the surface of the tofu during coagulation, so there is no uneven coagulation, resulting in tofu with uniform hardness and a clean surface. You can obtain tofu with high commercial value.
以 上 特that's all Special
Claims (1)
固剤を混合し、その混合液を容器に充填密封し、密封容
器を加熱して容器内の混合液を凝固させる、容器入り豆
腐の製造方法において、 凝固剤として、にがりを用い、冷却した豆乳を、凝固剤
と混合する前に、脱気することを特徴とする、容器入り
豆腐の製造方法。[Claims] Soy milk is sterilized by heating and cooled to room temperature, the cooled soy milk is mixed with a coagulant, the mixed liquid is filled into a container and sealed, and the sealed container is heated to coagulate the mixed liquid in the container. A method for producing tofu in containers, characterized in that bittern is used as a coagulant, and cooled soymilk is degassed before being mixed with the coagulant.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2192601A JPH0479851A (en) | 1990-07-19 | 1990-07-19 | Method for preparing bean curd packed in container |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2192601A JPH0479851A (en) | 1990-07-19 | 1990-07-19 | Method for preparing bean curd packed in container |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH0479851A true JPH0479851A (en) | 1992-03-13 |
Family
ID=16293980
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2192601A Pending JPH0479851A (en) | 1990-07-19 | 1990-07-19 | Method for preparing bean curd packed in container |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH0479851A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2007276904A (en) * | 2006-04-03 | 2007-10-25 | Canon Inc | Sheet feeding device and image forming device |
WO2018051977A1 (en) * | 2016-09-14 | 2018-03-22 | 株式会社カネカ | Method for producing liquid soybean solution |
-
1990
- 1990-07-19 JP JP2192601A patent/JPH0479851A/en active Pending
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2007276904A (en) * | 2006-04-03 | 2007-10-25 | Canon Inc | Sheet feeding device and image forming device |
WO2018051977A1 (en) * | 2016-09-14 | 2018-03-22 | 株式会社カネカ | Method for producing liquid soybean solution |
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