JPS6083558A - Continuous production of packed bean curd - Google Patents
Continuous production of packed bean curdInfo
- Publication number
- JPS6083558A JPS6083558A JP58189975A JP18997583A JPS6083558A JP S6083558 A JPS6083558 A JP S6083558A JP 58189975 A JP58189975 A JP 58189975A JP 18997583 A JP18997583 A JP 18997583A JP S6083558 A JPS6083558 A JP S6083558A
- Authority
- JP
- Japan
- Prior art keywords
- bean curd
- container
- natural bittern
- tofu
- soy milk
- 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
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は、天然にがり（ＣａＣ１ｇ ）を凝固剤とする
ことにより食味を改善した充填豆腐の連続的製造方法に
関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for continuously producing filled tofu with improved taste by using natural bittern (1 g of CaC) as a coagulant.
今日、装入豆腐及び容器入り豆腐など充填豆腐は、販売
経路の途中で直接手に触れることなく、衛生的であるこ
と、また輸送可能、輸送距離が長い、保存性が良い、大
量生産し易いなどの理由から、豆腐生産の主流をしめつ
つある。Today, packed tofu such as packed tofu and tofu in containers are not touched directly during the sales route, are hygienic, can be transported, can be transported over long distances, have good shelf life, and are easy to mass produce. For these reasons, tofu production is becoming mainstream.
それに従い、充填豆腐の製法については、種々の方法が
提案され、かつ実施されている。Accordingly, various methods have been proposed and implemented for producing filled tofu.
しかしながら、従来提案されている充填豆腐の製法は必
ずしも満足な方法ではない。例えば、食味の良い天然に
がり（ＣａＣ１ｚ ）を凝固剤とする場合、あるいは硫
酸カルシウムを凝固剤とする場合は、豆乳を容器または
袋に充填する際、予じめ凝固剤を豆乳に混ぜると、豆乳
を室温程度に冷却しても豆乳と凝固剤が反応を起こし、
粘調となり、容器または袋への豆乳の注入が困難である
との理由で、豆乳および凝固剤を容器または袋に充填す
る際、粘度低下剤を用いることなくしては、豆乳および
凝固剤を容器または袋に連続的に注入することが不可能
とされていた。従って、従来これらの凝固剤を使用した
充填豆腐の製法は豆乳および凝固剤を容器ごとにまたは
袋ごとに秤量し、充填するという手間、ひまのかかるバ
ッチ式の製造法が採用されていた。However, the methods of producing filled tofu that have been proposed so far are not necessarily satisfactory. For example, when using good-tasting natural bittern (CaC1z) as a coagulant, or when using calcium sulfate as a coagulant, if you mix the coagulant with soymilk before filling it into a container or bag, the soymilk Even if the soy milk is cooled to room temperature, the soy milk and coagulant will react,
When filling soy milk and coagulant into containers or bags, it is difficult to pour soy milk and coagulant into containers or bags without using a viscosity reducing agent. Or it was considered impossible to continuously inject into the bag. Therefore, conventional methods for producing filled tofu using these coagulants have adopted a labor-intensive and time-consuming batch production method in which soymilk and coagulant are weighed and filled in each container or bag.
他方、充填豆腐の連続的製造方法においては、専ら凝固
剤としてグルコノデルタラクトンを使用する方法が実施
されているが、凝固剤としてグルコノデルタラクトンを
使用した場合、出来上った豆腐は、食味の点で今−歩と
いうところがあり、これが充填豆腐の需要の伸びを抑え
る要因ともなっていた。On the other hand, in the continuous production method of filled tofu, a method using glucono delta-lactone exclusively as a coagulant has been carried out, but when glucono delta-lactone is used as a coagulant, the finished tofu has The taste of tofu has been lacking, and this has been a factor in suppressing the growth in demand for stuffed tofu.
そこで、本発明者は、豆腐の食味にも優れ、また連続的
生産も可能な充填豆腐の製造方法を提供すべくいろいろ
研究した結果、このような東件を満たす以下述べるよう
な本発明を開発するに至った。Therefore, as a result of various researches to provide a method for manufacturing filled tofu that is excellent in taste and capable of continuous production, the present inventor has developed the present invention as described below that satisfies these conditions. I ended up doing it.
すなわち、本発明者は、食味の良い豆腐を作ることがで
きる天然にがりが充填豆腐の凝固剤として何故使用でき
なかったかをいろいろ検討した結果、その原因が凝固剤
と豆乳との混合時、豆乳の充填操作時の温度にあること
、豆乳の冷却温度を従来の豆乳の冷却温度の室温（２０
〜２５℃）より大巾に低い７〜１７℃に冷却し、この温
度を維持しつつ豆乳を注入すると意外なことにも、予じ
め天然にがりを豆乳中に混ぜ合せておいてもその粘度は
余り上らず、豆乳をノズルから容器または袋に注入する
ことができることを発明し、この発明にもとづいて粘度
低下剤を用いることなく、凝固剤として天然にがりのみ
で充填豆腐の連続的生産を可能ならしめたものである。That is, the inventor of the present invention has investigated various reasons why natural bittern, which can make tofu with good taste, could not be used as a coagulant for filled tofu. The cooling temperature of soymilk must be the same as the temperature during the filling operation, and the cooling temperature of soybean milk must be at room temperature (20
When the soy milk is cooled to 7 to 17 degrees Celsius, which is much lower than 25 degrees Celsius), and while maintaining this temperature, the soy milk is poured in. Surprisingly, even if natural bittern is mixed into the soy milk in advance, its viscosity decreases. He discovered that soy milk could be injected into a container or bag through a nozzle, and based on this invention, he was able to continuously produce filled tofu using only natural bittern as a coagulant, without using any viscosity reducing agent. This made it possible.
本発明を詳述すると、本発明によれば、充填豆腐は、豆
乳製造法の常法に従って１００℃以上の煮沸により抽出
された絹ごし豆腐同様の濃い目の′豆乳（固形分１０％
内外、蛋白質５％内外）をプレートクーラで７〜１７℃
まで冷却し、それに天然にがり（ＣａＣｌ２ ）を入れ
攪拌し、この天然にがり入りの豆乳をプラスチック製容
器または袋に充填密封し、この密封した充填豆乳を９０
℃内外のボイル槽に入れ加熱凝固することによって製造
される。To explain the present invention in detail, according to the present invention, the stuffed tofu is made from dark soymilk (solid content 10%
Inside and outside, 5% protein inside and outside) at 7-17℃ in a plate cooler.
Natural bittern (CaCl2) is added to it and stirred. This soymilk containing natural bittern is filled and sealed in a plastic container or bag, and the sealed filled soymilk is heated to 90%
It is manufactured by heating and coagulating it in a boiling tank at or outside of ℃.
本発明において、天然にがり（ＣａＣ１ｚ ） 社、豆
乳に対して０．２５〜０．６ ％、好ましくは０．３
％内外使用するのが良い。また凝固温度は、豆乳濃度、
凝固剤の量にもよるが９０℃内外が好ま、しい。さらに
、本発明においては、豆乳の冷却温度の調節が最も大切
なことであり、豆乳温度は、７〜１７℃、好ましくは１
２〜１５℃に調節する必要がある。７℃より低いと冷却
に費用がかかりすぎ、また、１７℃より高いと粘度が増
し、豆乳を容器または袋に注入できない。In the present invention, natural bittern (CaC1z) 0.25 to 0.6%, preferably 0.3% to soymilk
It is better to use % inside and outside. In addition, the coagulation temperature is determined by the soy milk concentration,
Although it depends on the amount of coagulant, the temperature is preferably around 90°C. Furthermore, in the present invention, the most important thing is to adjust the cooling temperature of soymilk, and the soymilk temperature is 7 to 17°C, preferably 1.
It is necessary to adjust the temperature to 2-15°C. Below 7°C, cooling is too expensive, and above 17°C, the viscosity increases and the soymilk cannot be poured into containers or bags.
以上のような構成を採用することにより、本発明は、食
味に優れた充填豆腐を連続的に製造することを可能にし
たものである。By employing the above configuration, the present invention makes it possible to continuously produce filled tofu with excellent taste.
次に、本発明の実施例について説明する。Next, examples of the present invention will be described.
実施例
装入豆腐の製造法に準じて製造された１００℃以上に煮
沸された具を濾過し、おからと豆乳に分離し、得られた
豆乳をプレートクーラーを用い、１２〜１５℃に冷却し
、次いで冷却された豆乳に、豆乳に対して０．２９ ％
の天然にがりを添加し攪拌する。この豆乳を前記冷却温
度を維持しつつ包装機でバックに注入し、セロファンで
完全にシールし、約９０８℃の温度のボイル槽に入れ凝
固し、直ちに室温程度にまで冷却し、充填豆腐とする。The filling boiled to 100°C or higher, which was produced according to the method for producing tofu in the Example, was filtered, separated into okara and soy milk, and the obtained soy milk was cooled to 12 to 15°C using a plate cooler. and then add 0.29% to the soy milk to the cooled soy milk.
Add natural bittern and stir. This soymilk is poured into a bag using a packaging machine while maintaining the above-mentioned cooling temperature, completely sealed with cellophane, placed in a boiling tank at a temperature of about 908°C to solidify, and immediately cooled to about room temperature to form filled tofu. .
出願人 カツラ食品工業株式会社 代理人 弁理士 福 村 敏 ほか１名Applicant: Katsura Foods Industry Co., Ltd. Agent Patent Attorney Satoshi Fukumura 1 other person
Claims (1)
濾過後の熱い豆乳を７〜１７℃に冷却し、次いでこの豆
乳に天然にがり（ＣａＣ１ｇ）を添加し攪拌後、この凝
固剤入り豆乳を前記冷却温度を維持しつつ、連続的に容
器または袋に充填密封し、この密封した充填豆乳を加熱
することを特徴とする充填豆腐の連続的製造方法。L Filled tofu The ingredients produced by the usual method are filtered, the hot soy milk after this filtration is cooled to 7 to 17 degrees Celsius, natural bittern (1 g of CaC) is added to this soy milk, and after stirring, this soy milk containing a coagulant is added. A method for continuously producing filled tofu, which comprises continuously filling and sealing a container or bag and heating the sealed filled soymilk while maintaining the cooling temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58189975A JPS6083558A (en) | 1983-10-13 | 1983-10-13 | Continuous production of packed bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58189975A JPS6083558A (en) | 1983-10-13 | 1983-10-13 | Continuous production of packed bean curd |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS6083558A true JPS6083558A (en) | 1985-05-11 |
Family
ID=16250305
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58189975A Pending JPS6083558A (en) | 1983-10-13 | 1983-10-13 | Continuous production of packed bean curd |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6083558A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4791001A (en) * | 1986-01-14 | 1988-12-13 | Kikkoman Corporation | Method for grinding soybeans and method for producing tofu |
| CN1085070C (en) * | 1997-11-28 | 2002-05-22 | 不二制油株式会社 | Packaging egg bean curd |
-
1983
- 1983-10-13 JP JP58189975A patent/JPS6083558A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4791001A (en) * | 1986-01-14 | 1988-12-13 | Kikkoman Corporation | Method for grinding soybeans and method for producing tofu |
| CN1085070C (en) * | 1997-11-28 | 2002-05-22 | 不二制油株式会社 | Packaging egg bean curd |
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