JPH1156286A - Retention of taste of bean curd - Google Patents
Retention of taste of bean curdInfo
- Publication number
- JPH1156286A JPH1156286A JP9231792A JP23179297A JPH1156286A JP H1156286 A JPH1156286 A JP H1156286A JP 9231792 A JP9231792 A JP 9231792A JP 23179297 A JP23179297 A JP 23179297A JP H1156286 A JPH1156286 A JP H1156286A
- Authority
- JP
- Japan
- Prior art keywords
- tofu
- coagulant
- water
- packaging container
- flavor
- 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】この発明は、包装容器に水と
共に挿入される豆腐の風味保持方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for preserving the flavor of tofu inserted into a packaging container together with water.
【０００２】[0002]
【従来の技術】日本では、醤油、味噌、納豆と並んで豆
腐は、大豆を使った食品として古くから親しまれてお
り、近年では植物性の高蛋白質食品として見直されてい
る。さらに食生活の多様化によって豆腐を利用した新た
な加工食品が提案されている。通常、豆腐の製造は次の
ような工程で行われる。即ち、大豆を一夜水槽に浸漬し
て充分に膨潤させて組織を軟化させた後、蛋白質の抽出
度をよくするために加水しながら磨砕して「ご」といわ
れるどろどろの磨砕液とする。次にこの磨砕液を加熱し
てこれを濾過し、可溶性成分の豆乳と不溶性成分の「お
から」とに分離する。前記豆乳に凝固剤（塩化マグネシ
ウム、硫酸カルシウム）を添加し、成型器に充填して凝
固させることによって製造されている。2. Description of the Related Art In Japan, along with soy sauce, miso, and natto, tofu has long been popular as a food using soybean, and has recently been reviewed as a vegetable-based high protein food. Further, due to diversification of eating habits, new processed foods utilizing tofu have been proposed. Usually, the production of tofu is performed in the following steps. That is, after soybeans are immersed in an aquarium overnight to sufficiently swell and soften the tissue, the soybeans are ground with water to improve the degree of protein extraction, thereby obtaining a mashed liquid called "go". Next, the milled liquid is heated and filtered to separate soy milk as a soluble component and "okara" as an insoluble component. It is manufactured by adding a coagulant (magnesium chloride, calcium sulfate) to the soy milk, filling the mixture into a molding machine, and coagulating.
【０００３】製造された豆腐は水槽中で一丁の大きさに
切断され、そのまま水槽中で包装容器に水槽中の水と共
に挿入されて保存、輸送される。このように、今日では
製造された豆腐は水と共にパック詰めされて保存した
り、冷水に沈めて保存されている。水にさらすのは日持
ちを良くするためである。[0003] The produced tofu is cut into a single piece in a water tank, inserted into a packaging container as it is in the water tank together with the water in the water tank, and stored and transported. As described above, tofu produced today is packed in water and stored, or stored in cold water. Exposure to water is to improve the shelf life.
【０００４】しかしながら、豆腐の歴史をたどってみる
と、製造された豆腐はそのまま保存されていた。そのた
めに日持ちが悪く豆腐の製造は冬に限られていた。豆腐
自体も今日の豆腐のように柔らかなものではなく、日持
ちを良くするために担いでも崩れないほど固いものであ
った。それが、京都で豆腐が製造されるようになった頃
から、豆腐を冷水に沈めて保存する方法が発見されて、
夏季にも製造されるようになり、水を使用する保存法の
開発によって豆腐は年間を通じて製造されるようになっ
た。However, when the history of tofu is traced, the produced tofu was preserved as it was. As a result, the shelf life was poor and the production of tofu was limited to winter. The tofu itself was not as soft as today's tofu, but was so hard that it did not crumble even when it was carried to improve the shelf life. That was when tofu was produced in Kyoto, and a method of storing tofu in cold water was discovered.
It was also produced in summer, and tofu was produced year-round due to the development of water-based preservation methods.
【０００５】[0005]
【発明が解決しようとする課題】豆腐を冷水にさらすこ
とは腐敗菌の繁殖を押さえ日持ちを良くするが、水にさ
らさない豆腐と比較すると旨味がなく、水っぽい感じが
する。そこで、水っぽさをなくし味を付けるために、山
椒や胡麻を薬味に使い、醤油で食べられるようになった
ものと考えられる。このように、豆腐の保存法に水を使
用するようになって日持ちが良くなり年間を通じて製造
することが可能になったものの、大豆本来の風味や旨味
が失われてしまうという問題がある。Exposure of tofu to cold water suppresses the growth of putrefactive bacteria and improves the shelf life, but it has no taste and feels watery as compared to tofu not exposed to water. Therefore, in order to eliminate wateriness and add flavor, it is thought that pepper and sesame were used as a condiment and could be eaten with soy sauce. As described above, although the use of water for the preservation of tofu has improved the shelf life and made it possible to produce it throughout the year, there is a problem that the original flavor and umami of soybeans are lost.
【０００６】[0006]
【発明の目的】この発明はかかる現況に鑑みてなされた
もので、鋭意研究した結果、水にさらすと冷水中には凝
固剤と共に大豆の風味や旨味成分までも溶出される一
方、豆腐には水の浸透によって大豆食品としての風味や
旨味がなくなってしまうことが明らかになった。そこ
で、この発明は、豆腐の保存に凝固剤混合水を使用する
ことにより、大豆本来の風味や旨味を保つことができる
豆腐の風味保持方法を提供するものである。SUMMARY OF THE INVENTION The present invention has been made in view of the present situation, and as a result of intensive studies, when exposed to water, the flavor and umami components of soybeans are eluted together with a coagulant in cold water, while tofu It became clear that the permeation of water lost the flavor and umami as soybean foods. Accordingly, the present invention provides a method for retaining the flavor of tofu, which can maintain the original flavor and umami of soybeans by using coagulant mixed water for preserving tofu.
【０００７】[0007]
【課題を解決するための手段】この発明は上記目的を達
成するために次のような構成とした。即ち、この発明の
請求項１に係る豆腐の風味保持方法は、所定の大きさに
カットした豆腐を凝固剤を混合した凝固剤混合水と共に
包装容器に挿入し、前記容器を密閉したことを特徴とす
る。また、請求項２に係る豆腐の風味保持方法は、前記
凝固剤混合水における凝固剤の割合は、豆腐を成形する
際に豆乳に混合した凝固剤の割合とほぼ同じ割合とした
ことを特徴とする。また、請求項３に係る豆腐の風味保
持方法は、槽中で、凝固剤混合水と共に豆腐を包装容器
に挿入することを特徴とする。また、請求項４に係る豆
腐の風味保持方法は、前記豆腐を凝固剤混合水を挿入し
た包装容器と共に加熱殺菌することを特徴とする。ま
た、請求項５に係る豆腐の風味保持方法は、前記加熱殺
菌処理した豆腐を包装容器と共に冷却水槽中で急速に冷
却することを特徴とする。The present invention has the following configuration to achieve the above object. That is, the method for maintaining the flavor of tofu according to claim 1 of the present invention is characterized in that the tofu cut into a predetermined size is inserted into a packaging container together with a coagulant mixed water mixed with a coagulant, and the container is sealed. And Further, the method for maintaining the flavor of tofu according to claim 2 is characterized in that the ratio of the coagulant in the coagulant mixed water is substantially the same as the ratio of the coagulant mixed with the soymilk when forming the tofu. I do. The method for maintaining the flavor of tofu according to claim 3 is characterized in that tofu is inserted into a packaging container together with a coagulant mixed water in a tank. A tofu flavor maintaining method according to claim 4 is characterized in that the tofu is heat-sterilized together with a packaging container into which a coagulant mixed water is inserted. In addition, the method for maintaining the flavor of tofu according to claim 5 is characterized in that the heat-sterilized tofu is rapidly cooled in a cooling water tank together with a packaging container.
【０００８】[0008]
【発明の実施の形態】この発明に係る豆腐の風味保持方
法は、図面に示すように、包装容器１に豆腐３を凝固剤
を混合してなる凝固剤混合水５と共に挿入し、包装容器
の開口部を密封シール７で密封包装するものである。豆
腐の保存方法として、豆腐をプラスチック等の包装容器
に水と共に密閉状態に収納することが一般に行われてい
るが、水を挿入することにより冷水中に豆腐中の凝固剤
と共に大豆の風味や旨味成分までも溶出されてしまう。
一方、豆腐には水が浸透して水っぽさが出てしまうこと
になる。BEST MODE FOR CARRYING OUT THE INVENTION As shown in the drawings, a method for preserving the flavor of tofu according to the present invention comprises inserting a tofu 3 into a packaging container 1 together with a coagulant mixed water 5 obtained by mixing a coagulant. The opening is hermetically packaged with a hermetic seal 7. As a method of preserving tofu, it is common practice to store tofu in a sealed container together with water in a packaging container made of plastic or the like, but by inserting water, the soybean flavor and umami together with the coagulant in the tofu in cold water are added. Even components are eluted.
On the other hand, the tofu is permeated with water and becomes watery.
【０００９】そこで、大豆の風味や旨味を閉じ込めるに
は、豆腐に含まれている凝固剤とほぼ同じ割合で凝固剤
を混合させた凝固剤混合水５を豆腐３と共に包装容器１
に挿入すれば、凝固剤の溶出がないのは勿論、大豆の風
味や旨味成分も溶出しないことを見い出した。前記凝固
剤混合水５における凝固剤の割合は、豆腐を製造する際
に豆乳に混合した凝固剤の割合とほぼ同じか、わずかに
少なくすることが好ましい。Therefore, in order to confine the flavor and umami of soybeans, the coagulant mixed water 5 mixed with the coagulant in substantially the same ratio as the coagulant contained in the tofu is packed together with the tofu 3 in the packaging container 1.
In addition, it was found that, when inserted into a soybean, the coagulant was not eluted, and also the flavor and umami components of soybean were not eluted. It is preferable that the ratio of the coagulant in the coagulant mixed water 5 be substantially the same as or slightly lower than the ratio of the coagulant mixed with the soymilk when producing tofu.
【００１０】この発明における豆腐３の種類は限定され
ず、木綿豆腐、絹ごし豆腐、よせ豆腐、ざる豆腐、その
他の豆腐のいずれであっても包装容器１に凝固剤混合水
５と共に挿入される豆腐であればよい。混合する凝固剤
には、豆腐を製造する際に使用した凝固剤と同一種類の
凝固剤であることが好ましく、例えば、塩化マグネシウ
ム（にがり）、硫酸カルシウム（澄まし粉）等を用いる
ことができる。The type of tofu 3 in the present invention is not limited, and any of cotton tofu, silken tofu, yose tofu, zaru tofu, and other tofu is inserted into packaging container 1 together with coagulant mixed water 5. Should be fine. The coagulant to be mixed is preferably the same coagulant as the coagulant used when producing the tofu, and for example, magnesium chloride (bits), calcium sulfate (clear powder) and the like can be used.
【００１１】凝固剤混合水５の挿入方法は、包装容器１
に豆腐を挿入した後に挿入してもよいが、凝固剤混合水
５を充填した水槽中で豆腐をカットし、カットした豆腐
と共に水槽中の凝固剤混合水５を挿入してもよい。混合
水５における凝固剤の割合が少ないと溶出防止効果もそ
れだけ少なくなり、豆乳を凝固させる際の割合より多い
と凝固剤の苦み等が出てかえって風味を損なうことにな
る。The method of inserting the coagulant mixed water 5 is as follows.
The tofu may be inserted after the tofu has been inserted, or the tofu may be cut in a water tank filled with the coagulant mixed water 5, and the coagulant mixed water 5 in the water tank may be inserted together with the cut tofu. When the proportion of the coagulant in the mixed water 5 is small, the effect of preventing the dissolution is also reduced. When the proportion is larger than the proportion at the time of coagulating the soymilk, the coagulant suffers from bitterness and the like and spoils the flavor.
【００１２】また、豆腐３は、凝固剤混合水５を挿入し
た包装容器１と共に加熱殺菌することが好ましい。加熱
殺菌は、６０〜９５℃の熱水槽中で２０〜４０分間行う
ことができる。加熱温度が６０℃以下では充分な殺菌効
果が得られず、また、９５℃以上では豆腐が変質するか
らである。また、加熱時間が２０分以下では殺菌効果が
充分でなく、４０分以上加熱しても殺菌の効果に変化は
ないからである。加熱殺菌することにより、豆腐を包装
容器に挿入する際に持ち込まれた腐敗菌の繁殖が防止さ
れると共に、細菌を死滅させて包装容器内の細菌数を減
少させることができる。Further, it is preferable that the tofu 3 is heat-sterilized together with the packaging container 1 into which the coagulant mixed water 5 is inserted. The heat sterilization can be performed in a hot water bath at 60 to 95 ° C for 20 to 40 minutes. If the heating temperature is 60 ° C. or lower, a sufficient bactericidal effect cannot be obtained, and if the heating temperature is 95 ° C. or higher, the tofu deteriorates. Further, if the heating time is 20 minutes or less, the sterilizing effect is not sufficient, and even if heating is performed for 40 minutes or more, the sterilizing effect does not change. By heat sterilization, the proliferation of putrefactive bacteria brought in when inserting the tofu into the packaging container can be prevented, and the bacteria can be killed to reduce the number of bacteria in the packaging container.
【００１３】さらに、加熱殺菌した豆腐を包装容器と共
に冷却水槽中で急速冷却する。急速冷却は、豆腐の芯部
の温度が１０℃以下にすることが好ましい。急速冷却す
ることにより、腐敗菌の繁殖が抑止され日持ちがよくな
り、賞味期限を著しく延長することができる。急速冷却
は、０〜１０℃の冷水の水槽中に浸漬して行う方法の
他、他の公知の方法によって行うことができる。Further, the heat-sterilized tofu is rapidly cooled together with the packaging container in a cooling water tank. In the rapid cooling, it is preferable that the temperature of the core of the tofu be 10 ° C. or less. By rapid cooling, the proliferation of spoilage bacteria is suppressed, the shelf life is improved, and the expiration date can be significantly extended. The rapid cooling can be performed by a method of immersing in a water bath of 0 to 10 ° C. cold water or another known method.
【００１４】[0014]
【発明の効果】この発明に係る豆腐の風味保持方法は、
凝固・成形した所定の大きさの豆腐を凝固剤を混合した
水と共に包装容器に挿入し、前記容器を密閉する構成と
したから、凝固剤と共に大豆の風味や旨味成分までも溶
出されることが防止され、大豆食品としての風味や旨味
をそのまま保持することができる。従って、包装容器に
挿入した豆腐であっても、水にさらさない豆腐と同じよ
うな風味と旨味を味わうことができる。また、豆腐を包
装容器と共に加熱殺菌することにより、腐敗菌の繁殖を
防止するだけでなく、細菌を死滅させて包装容器内の細
菌数を減少させることができる。また、加熱殺菌後急速
冷却することにより、腐敗菌の繁殖を抑止することがで
きる。The method for maintaining the flavor of tofu according to the present invention comprises:
The coagulated and molded tofu of a predetermined size is inserted into a packaging container together with water mixed with a coagulant, and the container is hermetically sealed, so that together with the coagulant, soybean flavor and umami components can be eluted. Thus, the flavor and umami of the soybean food can be maintained. Therefore, even the tofu inserted in the packaging container can enjoy the same flavor and umami as the tofu not exposed to water. Further, by heat-sterilizing the tofu together with the packaging container, it is possible not only to prevent the proliferation of putrefactive bacteria but also to kill the bacteria and reduce the number of bacteria in the packaging container. In addition, by rapid cooling after heat sterilization, propagation of putrefactive bacteria can be suppressed.
【図面】豆腐を凝固剤混合水と共に包装容器に挿入し密
封した状態の断面図である。BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a cross-sectional view showing a state in which tofu is inserted into a packaging container together with coagulant mixed water and sealed.
１ 包装容器 ３ 豆腐 ５ 凝固剤を混合してなる凝固剤混合水 ７ 密封シール DESCRIPTION OF SYMBOLS 1 Packaging container 3 Tofu 5 Coagulant mixed water mixed with coagulant 7 Sealed seal
Claims (5)
凝固剤混合水と共に包装容器に挿入し、前記容器を密閉
したことを特徴とする豆腐の風味保持方法。1. A method for maintaining a flavor of tofu, comprising inserting a tofu of a predetermined size into a packaging container together with a coagulant mixed water mixed with a coagulant, and sealing the container.
は、豆腐を成形する際に豆乳に混合した凝固剤の割合と
ほぼ同じ割合としたことを特徴とする請求項１記載の豆
腐の風味保持方法。2. The flavor of the tofu according to claim 1, wherein the ratio of the coagulant in the coagulant mixed water is substantially the same as the ratio of the coagulant mixed into the soy milk when the tofu is formed. Retention method.
の挿入は、凝固剤混合水を充填した水槽中で、凝固剤混
合水と共に豆腐を包装容器に挿入することを特徴とする
請求項１または請求項２記載の豆腐の風味保持方法。3. The method of inserting tofu and coagulant mixed water into the packaging container comprises inserting the tofu together with the coagulant mixed water into the packaging container in a water tank filled with coagulant mixed water. Item 3. The method for retaining flavor of tofu according to Item 1 or 2.
容器と共に加熱殺菌することを特徴とする請求項１から
請求項３のいずれか１項に記載の豆腐の風味保持方法。4. The method for preserving flavor of tofu according to claim 1, wherein the tofu is heat-sterilized together with a packaging container into which a coagulant-mixed water is inserted.
共に冷却水槽中で急速に冷却することを特徴とする請求
項４記載の豆腐の風味保持方法。5. The method according to claim 4, wherein the heat-sterilized tofu is rapidly cooled in a cooling water tank together with the packaging container.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9231792A JP2986150B2 (en) | 1997-08-13 | 1997-08-13 | How to preserve the flavor of tofu |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9231792A JP2986150B2 (en) | 1997-08-13 | 1997-08-13 | How to preserve the flavor of tofu |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH1156286A true JPH1156286A (en) | 1999-03-02 |
| JP2986150B2 JP2986150B2 (en) | 1999-12-06 |
Family
ID=16929099
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP9231792A Expired - Fee Related JP2986150B2 (en) | 1997-08-13 | 1997-08-13 | How to preserve the flavor of tofu |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2986150B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114617228A (en) * | 2022-04-12 | 2022-06-14 | 湖南农业大学 | Method for preparing flavored strong-smelling preserved bean curd by fermenting acid water with bamboo shoots |
-
1997
- 1997-08-13 JP JP9231792A patent/JP2986150B2/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114617228A (en) * | 2022-04-12 | 2022-06-14 | 湖南农业大学 | Method for preparing flavored strong-smelling preserved bean curd by fermenting acid water with bamboo shoots |
| CN114617228B (en) * | 2022-04-12 | 2023-08-22 | 湖南农业大学 | Method for preparing flavored stinky tofu by using acid water fermented by bamboo shoots |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2986150B2 (en) | 1999-12-06 |
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