JPH09182571A - Production of frozen bean curd - Google Patents
Production of frozen bean curdInfo
- Publication number
- JPH09182571A JPH09182571A JP7353677A JP35367795A JPH09182571A JP H09182571 A JPH09182571 A JP H09182571A JP 7353677 A JP7353677 A JP 7353677A JP 35367795 A JP35367795 A JP 35367795A JP H09182571 A JPH09182571 A JP H09182571A
- Authority
- JP
- Japan
- Prior art keywords
- tofu
- dextrin
- sugar
- bean curd
- alcohol
- 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.)
- Granted
Links
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、冷凍豆腐の製造方
法、更に詳しくは、長期間冷凍保存を行った後これを解
凍しても変性等が無く、豆腐本来の食感を失わない冷凍
耐性のある冷凍豆腐を製造する方法に関する。TECHNICAL FIELD The present invention relates to a method for producing frozen tofu, and more specifically, to freeze-tolerance that does not deteriorate the original texture of tofu without denaturation or the like even if it is thawed after being frozen and stored for a long period of time. The present invention relates to a method for producing frozen tofu with a certain amount.
【０００２】[0002]
【従来の技術】従来、この種の冷凍豆腐の製造法には、
豆乳に粉末豆乳を加え、凝固性固形分を上げて豆腐を調
整する方法、糖や澱粉、ゼラチン糖を豆乳に添加して冷
凍耐性のある豆腐を製造する方法、及び大豆淡白のエマ
ルジョンカードを利用する方法などがある。2. Description of the Related Art Conventionally, the production method of this kind of frozen tofu has been
Powder soy milk is added to soy milk to increase coagulable solid content to adjust tofu, sugar, starch, or gelatin sugar is added to soy milk to produce freeze-resistant tofu, and soybean white emulsion curd is used. There are ways to do it.
【０００３】[0003]
【発明が解決しようとする課題】しかし、上記のような
従来の製造法では、長期間の冷凍保存により変性してス
ポンジ化したり、或いは離水などが生じ、豆腐本来の滑
らかな食感を維持することは困難であった。However, in the conventional production method as described above, the sponge is denatured and sponged when it is stored in a frozen state for a long period of time, or water separation occurs, and the original smooth texture of tofu is maintained. It was difficult.
【０００４】[0004]
【課題を解決するための手段】本発明は、上記のような
従来の問題点を解決するために成されたもので、長期間
の保存時はもちろん、その豆腐を麻婆豆腐のような調理
食品に利用し冷凍保存した場合でも、豆腐本来の食感を
失わない冷凍耐性のある冷凍豆腐の製造法を提供するこ
とを目的としたものであり、その要旨は、豆乳を濃縮し
て豆乳固形分が１４％〜２０％になるようにするとゝも
に、この濃縮豆乳に糖，デキストリン，澱粉，糖アルコ
ール，デキストリンアルコールのうち１種又は２種以上
を加え、凝固剤を添加した後加熱して豆腐を調製し、冷
凍することを特徴とする冷凍豆腐の製造方法にある。SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned conventional problems, and the tofu can be cooked like mapo tofu as well as being stored for a long period of time. The purpose of the present invention is to provide a method for producing frozen tofu having freezing resistance that does not lose the original texture of tofu even when it is frozen and stored in food. When the content is adjusted to 14% to 20%, one or more kinds of sugar, dextrin, starch, sugar alcohol and dextrin alcohol are added to this concentrated soy milk, and a coagulant is added and then heated. The method for producing frozen tofu is characterized in that the tofu is prepared and frozen.
【０００５】[0005]
【発明の実施の形態】以下、本発明を詳述するに、本発
明における冷凍豆腐の製造法においては、豆乳の濃縮に
よる豆乳固形分の増加と、糖，デキストリン，澱粉，糖
アルコール，デキストリンアルコール等（以下、総称し
て添加材と言う）のうち１種又は２種以上を加えるとい
う方法を併用した点にその特徴がある。すなわち、豆乳
の濃縮と添加材の添加の２つの方法を併用することで、
耐冷凍性が付与され、どちらか一方が欠けても冷凍後の
豆腐本来の食感を実現することが出来ない。BEST MODE FOR CARRYING OUT THE INVENTION In the following, the present invention will be described in detail. In the method for producing frozen tofu according to the present invention, the solid content of soymilk is increased by the concentration of soymilk, and sugar, dextrin, starch, sugar alcohol, dextrin alcohol. Among them, etc. (hereinafter collectively referred to as additive materials), a characteristic is that a method of adding one kind or two or more kinds is used together. That is, by using the two methods of soy milk concentration and addition of additive materials in combination,
Freezing resistance is imparted, and the original texture of tofu after freezing cannot be realized even if either one is lacking.
【０００６】豆乳は通常、その目的によって豆乳固形分
の含有率が異なり、５％〜１３％の間で調整される。本
発明においては、常法により製造した豆乳を濃縮して、
豆乳固形分が１４％〜２０％になるように調製する必要
がある。すなわち、豆乳固形分が１４％より少ない場
合、少なくなるにしたがって柔らかくなり、豆腐の食感
ではなくなるし、また２０％より多い場合には、豆乳が
凝固してしまい、豆腐ができなくなるので、前記範囲内
に調製する必要がある。[0006] Soymilk usually has a soymilk solid content content which varies depending on its purpose and is adjusted to be 5% to 13%. In the present invention, soy milk produced by a conventional method is concentrated,
It is necessary to adjust soybean milk solid content to be 14% to 20%. That is, when the solid content of soy milk is less than 14%, it becomes softer as it decreases, and the texture of the tofu is lost, and when it is more than 20%, the soy milk coagulates and the tofu cannot be produced. It must be prepared within the range.
【０００７】豆乳の前記濃縮方法としては、蒸発温度が
６０℃以下で行う減圧加熱濃縮方法や、限外ろ過膜又は
逆浸透膜を使用して行う濃縮方法で行うことができる。
豆乳固形分を上げる場合、従来は豆乳に粉末豆乳や分離
大豆蛋白、或いは濃縮大豆蛋白等を加えるているが、こ
のような従来の方法では、加熱前に粘度が上がり過ぎた
り、一部ゲル化する場合がある。これに対し本発明方法
では、濃縮により豆乳固形分を上げているため前記のよ
うな問題が起こらないし、また温和な条件で濃縮するた
め蛋白質の変性が少なくなる。The soybean milk may be concentrated by a vacuum heating concentration method at an evaporation temperature of 60 ° C. or less, or a concentration method using an ultrafiltration membrane or a reverse osmosis membrane.
When increasing soymilk solids, powdered soymilk, isolated soybean protein, concentrated soybean protein, or the like is conventionally added to soymilk, but with such a conventional method, the viscosity increases too much before heating, or some gelling occurs. There is a case. On the other hand, in the method of the present invention, since the soybean milk solid content is increased by the concentration, the above-mentioned problems do not occur, and since the concentration is performed under mild conditions, the denaturation of proteins is reduced.
【０００８】次に、前記方法により濃縮した濃縮豆乳
に、糖類，デキストリン，澱粉，糖アルコール，デキス
トリンアルコール等（以下、総称して添加材と言う）の
うちの１種又は２種以上を配合するが、糖類，デキスト
リン，糖アルコール，デキストリンアルコールでは、豆
腐本来の味を失わせないため、甘味度の低いものを用い
る。又澱粉においては、コーンスターチやワキシーコー
ンスターチなどでも良いが、冷凍耐性のある加工澱粉を
使用すれば耐凍結性が更に上昇する。この場合、濃縮豆
乳を３０℃以下に冷却してから添加材を配合する。Next, one or more of sugars, dextrins, starches, sugar alcohols, dextrin alcohols, etc. (hereinafter collectively referred to as additive materials) are mixed with the concentrated soymilk concentrated by the above method. However, sugars, dextrins, sugar alcohols, and dextrin alcohols do not lose the original taste of tofu, so those with low sweetness are used. The starch may be corn starch, waxy corn starch, or the like, but if processed starch having freeze resistance is used, the freeze resistance is further increased. In this case, the concentrated soy milk is cooled to 30 ° C. or lower and then the additive is blended.
【０００９】前記添加材の濃縮した豆乳への添加量は、
濃縮豆乳１重量部に対して、糖類においては０．０１〜
０．１重量部、デキストリンにおいては０．０１〜０．
２重量部、澱粉においては０．０１〜０．１重量部、糖
アルコールにおいては０．０１〜０．１重量部、デキス
トリンアルコールにおいては０．０１〜０．３重量部と
するが、濃縮豆乳１重量部に対して、合計で０．４重量
部を越えないようにすることが必要であり、０．４重量
部を越えると加熱しても凝固しなくなったり、凝固して
も軟らかすぎるものになったりする。The amount of the above additive added to concentrated soy milk is
0.01 to about 1 part by weight of concentrated soymilk
0.1 part by weight, 0.01 to 0. 0 in dextrin.
2 parts by weight, 0.01 to 0.1 parts by weight for starch, 0.01 to 0.1 parts by weight for sugar alcohol, and 0.01 to 0.3 parts by weight for dextrin alcohol, but concentrated soy milk It is necessary not to exceed 0.4 parts by weight in total with respect to 1 part by weight. If it exceeds 0.4 parts by weight, it will not solidify even if heated, or it will be too soft when solidified. It becomes.
【００１０】つぎに、添加材を配合した濃縮豆乳に凝固
剤を加え適当な容器に充填し、加熱することにより豆腐
を調整する。凝固剤は通常用いられる“にがり”やカル
シウム塩，マグネシウム塩，グルコノデルタラクトン等
を使用する。また加熱は、中心部分の温度が７０℃以上
８０℃以下が望ましく、８０℃より温度が高くなればす
だちが生じ、又７０℃より低いと適度な硬さの調製され
た豆腐を得ることが出来ない。Next, a tofu is prepared by adding a coagulant to concentrated soy milk containing an additive and filling it in a suitable container and heating it. As the coagulant, commonly used bittern, calcium salt, magnesium salt, glucono delta lactone, etc. are used. The heating temperature is preferably 70 ° C. or higher and 80 ° C. or lower, and when the temperature is higher than 80 ° C., sudachi occurs, and when the temperature is lower than 70 ° C., prepared tofu having an appropriate hardness can be obtained. Absent.
【００１１】その後、使用目的によりそれぞれの大きさ
に前記調製された豆腐を切断し、これを豆腐の中心温度
が４０℃以下になるまで冷却した後、慣用法によって冷
凍することにより冷凍豆腐を得ることができる。この場
合、急速冷凍を行えば、より凍結による変性が抑えら
れ、品質のより豆腐を得ることができる。Thereafter, the tofu prepared as described above is cut into each size according to the purpose of use, and the tofu is cooled until the center temperature of the tofu becomes 40 ° C. or lower, and then frozen by a conventional method to obtain frozen tofu. be able to. In this case, if quick-freezing is performed, denaturation due to freezing is further suppressed, and tofu of higher quality can be obtained.
【００１２】[0012]
【実施例】下記の表１に示す５つの配合例により豆腐を
調製し、これを−２０℃で６ケ月間保存した豆腐の品質
を検査した。その結果は、表２に示す通りであった。[Examples] Tofu was prepared according to the five formulation examples shown in Table 1 below, and the quality of the tofu stored at -20 ° C for 6 months was examined. The results were as shown in Table 2.
【００１３】[0013]
【表１】 [Table 1]
【００１４】[0014]
【表２】 [Table 2]
【００１５】表２に示すように、４は明らかに凍結変性
が認められた。１と２は食感のスポンジ化や離水といっ
た現象は見られないものの、豆腐としては軟らかかっ
た。３と５は、食感，色調，離水とも問題なく、６ケ月
保存後も豆腐本来の品質を失っていなかった。As shown in Table 2, 4 clearly showed freeze denaturation. No. 1 and No. 2 did not show the phenomenon of spongy texture or water separation, but they were soft as tofu. Nos. 3 and 5 had no problem in texture, color tone, and water separation, and did not lose the original quality of tofu even after being stored for 6 months.
【００１６】[0016]
【発明の効果】本発明に係る冷凍豆腐の製造方法は、上
記のように、豆乳を濃縮して豆乳固形分が１４％〜２０
％になるようにするとゝもに、この濃縮豆乳に糖，デキ
ストリン，澱粉，糖アルコール，デキストリンアルコー
ルのうち１種又は２種以上を加え、凝固剤を添加した後
加熱して豆腐を調製し、冷凍する構成であるから、長期
間冷凍保存を行った後これを解凍しても変性等が無く、
豆腐本来の食感を失わない冷凍耐性のある冷凍豆腐を得
ることができる、といった効果がある。As described above, the method for producing frozen tofu according to the present invention concentrates soymilk to obtain a soymilk solid content of 14% to 20%.
When it is made to be 10%, to this concentrated soymilk, one or more kinds of sugar, dextrin, starch, sugar alcohol, and dextrin alcohol are added, and a coagulant is added and heated to prepare tofu. Since it is frozen, there is no denaturation etc. even if it is thawed after freezing for a long time,
The effect is that frozen tofu with freezing resistance that does not lose the original texture of tofu can be obtained.
─────────────────────────────────────────────────────
─────────────────────────────────────────────────── ───
【手続補正書】[Procedure amendment]
【提出日】平成８年１月２２日[Submission date] January 22, 1996
【手続補正１】[Procedure amendment 1]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】特許請求の範囲[Correction target item name] Claims
【補正方法】変更[Correction method] Change
【補正内容】[Correction contents]
【特許請求の範囲】[Claims]
【手続補正２】[Procedure amendment 2]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】０００２[Name of item to be corrected] 0002
【補正方法】変更[Correction method] Change
【補正内容】[Correction contents]
【０００２】[0002]
【従来の技術】従来、この種の冷凍豆腐の製造法には、
豆乳に粉末豆乳を加え、凝固性固形分を上げて豆腐を調
整する方法、糖や澱粉、ゼラチン等を豆乳に添加して冷
凍耐性のある豆腐を製造する方法、及び大豆蛋白のエマ
ルジョンカードを利用する方法などがある。2. Description of the Related Art Conventionally, the production method of this kind of frozen tofu has been
Powder soy milk is added to soy milk to increase the coagulating solid content to adjust the tofu, sugar, starch, gelatin, etc. are added to the soy milk to produce freeze-resistant tofu, and soy protein emulsion curd is used. There are ways to do it.
【手続補正３】[Procedure 3]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】０００９[Correction target item name] 0009
【補正方法】変更[Correction method] Change
【補正内容】[Correction contents]
【０００９】前記添加材の濃縮した豆乳への添加量は、
濃縮豆乳１重量部に対して、糖類においては０．０１〜
０．１重量部、デキストリンにおいては０．０１〜０．
２重量部、澱粉においては０．００５〜０．１重量部、
糖アルコールにおいては０．０１〜０．１重量部、デキ
ストリンアルコールにおいては０．０１〜０．３重量部
とするが、濃縮豆乳１重量部に対して、合計で０．４重
量部を越えないようにすることが必要であり、０．４重
量部を越えると加熱しても凝固しなくなったり、凝固し
ても軟らかすぎるものになったりする。The amount of the above additive added to concentrated soy milk is
0.01 to about 1 part by weight of concentrated soymilk
0.1 part by weight, 0.01 to 0. 0 in dextrin.
2 parts by weight, 0.005-0.1 parts by weight in starch,
It is 0.01 to 0.1 parts by weight for sugar alcohol and 0.01 to 0.3 parts by weight for dextrin alcohol, but it does not exceed 0.4 parts by weight in total for 1 part by weight of concentrated soymilk. If it exceeds 0.4 parts by weight, it may not solidify even if it is heated, or it may become too soft even if it solidifies.
【手続補正３】[Procedure 3]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】００１０[Correction target item name] 0010
【補正方法】変更[Correction method] Change
【補正内容】[Correction contents]
【００１０】つぎに、添加材を配合した濃縮豆乳に凝固
剤を加え適当な容器に充填し、加熱することにより豆腐
を調整する。凝固剤は通常用いられる“にがり”やカル
シウム塩，マグネシウム塩，グルコノデルタラクトン等
を使用する。また加熱は、中心部分の温度が７０℃以上
８５℃以下が望ましく、８５℃より温度が高くなればす
だちが生じ、又７０℃より低いと適度な硬さの調製され
た豆腐を得ることが出来ない。Next, a tofu is prepared by adding a coagulant to concentrated soy milk containing an additive and filling it in a suitable container and heating it. As the coagulant, commonly used bittern, calcium salt, magnesium salt, glucono delta lactone, etc. are used. The heating temperature is preferably 70 ° C or higher and 85 ° C or lower in the central part, and when the temperature is higher than 85 ° C, sudachi occurs, and when the temperature is lower than 70 ° C, prepared tofu with an appropriate hardness can be obtained. Absent.
Claims (2)
０％になるようにするとゝもに、この濃縮豆乳に糖，デ
キストリン，澱粉，糖アルコール，デキストリンアルコ
ールのうち１種又は２種以上を加え、凝固剤を添加した
後加熱して豆腐を調製し、冷凍することを特徴とする冷
凍豆腐の製造方法。1. Soymilk is concentrated to obtain a soymilk solid content of 14% to 2
When it is set to 0%, one or more kinds of sugar, dextrin, starch, sugar alcohol, and dextrin alcohol are added to this concentrated soymilk, and a coagulant is added and heated to prepare tofu. A method for producing frozen tofu, which comprises freezing.
８０℃としたことを特徴とする請求項１記載の冷凍豆腐
の製造方法。2. The center temperature of the heating is 70 ° C.
The method for producing frozen tofu according to claim 1, wherein the temperature is 80 ° C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7353677A JP2903206B2 (en) | 1995-12-28 | 1995-12-28 | Manufacturing method of frozen tofu |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7353677A JP2903206B2 (en) | 1995-12-28 | 1995-12-28 | Manufacturing method of frozen tofu |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH09182571A true JPH09182571A (en) | 1997-07-15 |
| JP2903206B2 JP2903206B2 (en) | 1999-06-07 |
Family
ID=18432474
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP7353677A Expired - Lifetime JP2903206B2 (en) | 1995-12-28 | 1995-12-28 | Manufacturing method of frozen tofu |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2903206B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2000021389A1 (en) * | 1998-10-13 | 2000-04-20 | Fuji Oil Co., Ltd. | Tofu products excellent in freeze resistance and process for producing the same |
-
1995
- 1995-12-28 JP JP7353677A patent/JP2903206B2/en not_active Expired - Lifetime
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2000021389A1 (en) * | 1998-10-13 | 2000-04-20 | Fuji Oil Co., Ltd. | Tofu products excellent in freeze resistance and process for producing the same |
| US6342256B1 (en) | 1998-10-13 | 2002-01-29 | Fuji Oil Company, Limited | Tofu products excellent in freeze resistance and process for producing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2903206B2 (en) | 1999-06-07 |
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