JPS61249357A - Production of bean curd (tofu) using bittern - Google Patents

Abstract

PURPOSE:To obtain bean curd (TOFU) mass-producible only with bittern, by grinding soybeans, after dipping to form a ground soybean liquid (GO), adding an alkaline substance thereto to adjust the pH, boiling the resultant GO to carry out heat denaturation, separating bean-curd refuse (OKARA), cooling the resultant soybean milk (TONYU), filling the TONYU in a container, and boiling the TONYU while heating to coagulate the TONYU. CONSTITUTION:Soybeans are dipped in water and ground to form a ground soybean liquid (GO), and an alkaline substance, e.g. sodium hydrogencarbonate, in an amount to give a solution of 6.7-6.9pH after boiling is charged into the GO. The resultant solution adjusted with the alkali is then boiled in a boiling apparatus at 100 deg.C for 15min to carry out heat denaturation. Bean-curd refuse (OKARA) is separated by a separator to form soybean milk (TONYU), which is then cooled to <=20 deg.C, finally filled in a container, boiled while heating and solidified to give the aimed bean curd (TOFU).

Description

【発明の詳細な説明】 ［発明の目的］ （産業上の利用分野） 本発明は、凝固剤としてグルコノデルタラクトン等を一
切使用せず、にがりのみを使用してこれの量産可能なる
絹ごし及び木綿のにがり豆腐の製造法に間する。[Detailed Description of the Invention] [Objective of the Invention] (Industrial Application Field) The present invention provides a silk strainer that can be mass-produced using only bittern without using glucono delta-lactone or the like as a coagulant. Learn how to make cotton bittern tofu.

（従来の技術） 古来より豆腐は凝固剤としてにがりを用いる方法が伝統
的に行なわれて来たが、その凝固反応は急激で調整不可
能なことから量産には適さず、今日ではグルコノデルタ
ラクトン等を用いた充填式豆腐が量産的製造法として大
半を占めている。(Prior technology) Since ancient times, tofu has traditionally been produced using bittern as a coagulant, but the coagulation reaction is rapid and cannot be adjusted, making it unsuitable for mass production. Filled tofu using lactone etc. accounts for the majority of mass-produced manufacturing methods.

しかし、この充填式豆腐は酸味が強いうえ大豆本来の風
味に乏しい等味の面で欠点が多く、消費者の閏では古来
からのにがり豆腐の復活を望む声が強まっていた。However, this type of tofu had many drawbacks, such as being highly sour and lacking in the natural flavor of soybeans, and consumers were increasingly calling for the revival of the traditional bittern tofu.

そこで、本発明者らは伝統的にがりを用い且つこれの量
産可能な製造法を研究した結果、呉のアル、カリ調整と
熱変性との協奏作用が凝固反応の遅延に効果あることを
見いだし、ここに１００％にがりを用いた完全なるにが
り豆腐の量産的製造法を開発したものである。Therefore, as a result of researching a production method that allows for mass production of traditional gari, the present inventors discovered that the synergistic effect of the alkali and potassium adjustment of go and thermal denaturation is effective in delaying the coagulation reaction. Here, we have developed a mass-production method for perfect bittern tofu using 100% bittern.

尚、本発明に近似した目的でアルカリ調整に着目した技
術が特開昭５８−５１５６号公報に開示されているが、
これは単にアルカリ性物質とグルコノデルタラクトン等
の遅効性の酸とによってＰＨをコントロールする技術で
あり熱変性を全く考慮に入れていないことで本発明と本
質的に相違し、この結果ＰＨ調整に比較的多量のアルカ
リ及び酸物質を投入して豆腐の味を破壊してしまい、又
凝固にグルコノデルタラクトンを使用する点で１００％
にがりを用いた豆腐の製造に成功したものでもなかった
。Incidentally, a technique focusing on alkali adjustment for a purpose similar to the present invention is disclosed in Japanese Patent Application Laid-Open No. 58-5156.
This is a technology that simply controls the pH using an alkaline substance and a slow-acting acid such as glucono-delta-lactone, and it is essentially different from the present invention in that it does not take heat denaturation into account. The taste of tofu is destroyed by introducing a relatively large amount of alkali and acid substances, and glucono delta lactone is used for coagulation.
Nor was there any success in producing tofu using bittern.

［発明の構成］ （発明の要旨） 本発明は、浸漬後の大豆を磨碎して呉を生成し、その呉
に重炭酸ナトリウム等のアルカリ物質を次工程の煮沸後
にＰＨ８，７−６，９溶液となる相当分を投入し、次い
でこのアルカリ調整液に煮沸を加えて熱変性し、さらに
分離機にておから分を除去して豆乳を生成した後約１５
℃以下に冷却し、最後にこの豆乳を容器に充填後固化せ
しめたことを要旨とするものである。[Structure of the Invention] (Summary of the Invention) The present invention involves grinding soybeans after soaking to produce go, and adding an alkaline substance such as sodium bicarbonate to the soybean to adjust the pH to 8,7-6, after boiling in the next step. 9 of the solution was added, and then this alkaline adjustment solution was boiled to heat denature it, and a separator was used to remove the okara content to produce soymilk.
The gist is that the soymilk is cooled to a temperature below .degree. C., and finally, the soymilk is filled into a container and solidified.

（発明の具体的工程及びその作用） （浸漬及び呉の生成） 大豆を水に浸漬させて子葉がつくまで給水し、これを磨
碎機に掛けて適当粒子になるよう磨碎し呉を生成する。(Specific steps of the invention and their effects) (Soaking and production of go) Soak soybeans in water and supply water until cotyledons are formed, and then run the soybeans through a milling machine to grind them into appropriate particles to produce go. do.

（アルカリ調整） 次に、呉溶液に炭酸水素ナトリウム、炭酸カルシウム、
炭酸マグネシウム、カセイソーダ、炭酸ナトリウム等の
アルカリ物質を次工程の煮沸後にＰＨ６，７−８，９溶
液となる相当分を投入する。(Alkali adjustment) Next, add sodium bicarbonate, calcium carbonate,
After boiling an alkaline substance such as magnesium carbonate, caustic soda, and sodium carbonate in the next step, an amount corresponding to the pH 6,7-8,9 solution is added.

これは後述の凝固反応の遅延を促すもので、ＰＨ７以上
でも遅延効果は認められるが、アルカリが多量に過ぎて
味を破壊するため前記ＰＨ６，７−６，９の範囲に留め
る。又、そのｐＨ整は煮沸工程において緩衝性等によっ
て若干の低下を起こすので、その低下分を見込んで余剰
に投入する。This promotes the delay of the coagulation reaction, which will be described later, and although the delay effect is observed even at pH 7 or higher, too much alkali will destroy the taste, so the pH should be kept within the range of 6.7-6.9. In addition, since the pH will be slightly lowered during the boiling process due to buffering properties, etc., a surplus is added to account for the drop.

そして、上記アルカリ物質の中では炭酸水素ナトリウム
が最も効果ある。Among the above alkaline substances, sodium hydrogen carbonate is the most effective.

（熱変性） 次に、このアルカリ液に煮沸を加えて熱変性作用を促す
が、前記アルカリ調整はこの煮沸工程前に行なうことが
重要で、煮沸後に如何にアルカリを投入しても決して満
足する効果を得ることはできない点に注意を要する。(Heat denaturation) Next, this alkaline solution is boiled to promote heat denaturation, but it is important to perform the alkali adjustment before this boiling process, and no matter how much alkali is added after boiling, it will never be satisfied. Please note that you will not be able to obtain the desired effect.

そこで、このアルカリ投入後の調整液を煮沸釜に搬入し
、蒸気を吹き込んで約１５−２０分程度煮沸攪拌し、大
豆蛋白とアルカリ液との間に熱変性との協奏作用を惹起
させる。Therefore, the adjusted solution after adding the alkali is carried into a boiling pot, and steam is blown into the solution to boil and stir for about 15 to 20 minutes to induce a cooperative action between the soybean protein and the alkali solution with thermal denaturation.

この間に起こる反応は本発明で最も重要なものであり、
その物理化学的反応機構の証明は未だ十分でないが、こ
れを推論すると、まず、大豆蛋白は、アミノ酸［ＮＨ−
ＣＨＲ−Ｃｏ］の繰り返しの化学構造を有するが、ここ
に熱が付加されると、アミノ酸の化学構造自体に変化は
ないが、空間的配置に関する高次構造の変化が促される
。即ち、ペプチド鎖の繊維状β−構造及びα−らせん構
造の要因をなすＮ−Ｈと０２０間の水素結合や−５−８
−の一部が切れて、らせんの一部が解けたり繊維状とな
る高次の構造変化が生じる。そしてここにアルカリイオ
ンが介在すると、この構造変化により水素結合等が解除
されて自由となった極性の強いＮ−Ｈ，Ｃ：Ｏ及び−Ｓ
−の表面付近にイオンが集合し、この極性基とアルカリ
イオンとの間に電気的間係が生じ、何らかの保護構造が
形成される。この熱変性とイオンとの協奏作用によフて
形成された保護構造が、後工程のにがり凝固剤を投与し
た際に防護機能を発揮し、急激な凝固反応を緩和して遅
延効果をもたらすものと考えられる。The reaction that occurs during this time is the most important one in the present invention,
Although the physicochemical reaction mechanism has not yet been sufficiently proven, it can be inferred that soybean protein is an amino acid [NH-
It has a repeating chemical structure of CHR-Co], but when heat is applied thereto, the chemical structure of the amino acid itself does not change, but a change in the higher-order structure regarding the spatial arrangement is promoted. That is, hydrogen bonds between N-H and 020, which are responsible for the fibrous β-structure and α-helical structure of the peptide chain, and -5-8
A higher-order structural change occurs in which a portion of - is cut, and a portion of the helix unravels or becomes fibrous. When alkali ions intervene here, hydrogen bonds, etc. are broken due to this structural change, and the highly polar N-H, C:O and -S
Ions gather near the surface of -, an electrical relationship is created between this polar group and the alkali ions, and some kind of protective structure is formed. The protective structure formed by this thermal denaturation and the concerted action of ions exerts a protective function when the nigari coagulant is administered in the subsequent process, mitigating the rapid coagulation reaction and producing a delay effect. it is conceivable that.

（豆乳の生成と冷却） 次いで、この溶液を分離機に掛けておから分を除去して
豆乳を生成し、さらに熱交換器を通して約２０℃以下に
冷却する。この冷却もにがり投入に際し凝固を抑制する
働きを補助する。(Production and Cooling of Soybean Milk) Next, this solution is passed through a separator to remove the okara content to produce soybean milk, which is further cooled to about 20° C. or lower through a heat exchanger. This cooling also assists in suppressing solidification when adding bittern.

（にがり投入） この豆乳液に、凝固剤として１００％にがりを投入し、
この際にがり以外のグルコノデルタラクトン等は一切使
用しない。(Adding bittern) Add 100% bittern to this soy milk liquid as a coagulant.
At this time, do not use any glucono delta lactone other than bittern.

そして、このにがりを投入しても前述の熱変性の項で説
明したイオン保護構造と冷却効果とによりにがりの作用
は極めて緩慢で従来の如く急激に凝固することはなく、
２０℃以下の温度では約１０−１５分閏程度凝固が遅延
される。Even when this bittern is added, the effect of the bittern is extremely slow due to the ion protection structure and cooling effect explained in the section on thermal denaturation, and it does not solidify rapidly like in the past.
At temperatures below 20°C, solidification is delayed by about 10-15 minutes.

（充填及び熱固化） そしてこのにがり含入豆乳が流動性を保持するうちに個
別容器に充填密閉し、最後に熱ボイルを加える。ここに
おいて、熱ボイルにより前記凝固反応を緩和したアルカ
リイオンによる保護構造が破壊され、にがりが豆乳全体
の溶解度を低下させて、凝固固化が一挙に促され豆腐製
品となる。木綿豆腐の際には、さらに圧搾工程を加える
。(Filling and Heat Solidification) While this bittern-containing soymilk retains its fluidity, it is filled into individual containers and sealed, and finally hot boiled. Here, the protective structure of alkali ions that moderated the coagulation reaction is destroyed by hot boiling, and the bittern lowers the solubility of the soymilk as a whole, prompting coagulation and solidification to become a tofu product. When making firm tofu, an additional pressing process is added.

尚、この熱ボイルは、本発明豆腐が比較的ＰＴ（値が高
いので（従来の充填豆腐の如く酸凝固ではない為）、所
謂日もちを良くする上で十分な時閉を取る必要がある。In addition, since the tofu of the present invention has a relatively high PT value (because it is not acid-coagulated like conventional filled tofu), it is necessary to close the hot boiling process at a sufficient time to improve the so-called shelf life. .

（実施例） 大豆を１７℃の水温下で約１５時閏漫潰した後破砕して
呉を生成し、これに大豆１ｋｇ当たり１゜３ｇの重炭酸
水素ナトリウムを投入してアルカリ調整液とし、さらに
煮沸装置にて１００℃で１５分間煮沸する。次いで、分
離器にておから分を除去して豆乳を生成するが、このと
きの豆乳の糖度はブリックス糖度計で１２．５−１３．
０となる。(Example) Soybeans were mashed for about 15 hours under water temperature of 17°C, and then crushed to produce go, and 1.3g of sodium bicarbonate per 1kg of soybeans was added to this to make an alkaline adjustment liquid. Furthermore, it is boiled for 15 minutes at 100°C in a boiling device. Next, the soybean pulp is removed in a separator to produce soymilk, and the sugar content of the soymilk at this time is 12.5-13.
It becomes 0.

さらに、該豆乳を１５℃に冷却した後にがり（塩化マグ
ネシウム六水塩）を豆乳ｌリットル当たり３．４ｇ程度
投入し、個別容器に充填し、最後にこれを９０℃の熱水
に９０分程度浸漬してボイルし固化させて豆腐製品を得
る。Furthermore, after cooling the soymilk to 15°C, about 3.4g of soybean milk (magnesium chloride hexahydrate) is added per liter of soymilk, filled into individual containers, and finally soaked in hot water at 90°C for about 90 minutes. Soak, boil and solidify to obtain tofu products.

［発明の効果コ 本発明は以上のようで、冒頭で述べた通りアルカリ液と
大豆蛋白との熱変性を伴う特殊な協奏作用により有効な
にがりの凝固反応遅延効果を得ることができ、且つその
Ｐ）Ｉが６．７−６．９の値と比較的微小な値で済む、
従って、味に対する影響が殆どなく、古来からの豆腐本
来の味と風味をそのまま楽しむことができ、消費者の要
望に応えることができる。[Effects of the Invention] The present invention is as described above, and as mentioned at the beginning, it is possible to obtain an effective effect of delaying the coagulation reaction of bittern through the special cooperative action of alkaline solution and soybean protein accompanied by thermal denaturation, and P) A relatively small value of 6.7-6.9 is sufficient for I.
Therefore, there is almost no effect on the taste, and the original taste and flavor of tofu from ancient times can be enjoyed as is, thus meeting the demands of consumers.

又、それが量産的製造工程で実現できるので経済的にも
安価な供給が可能であり、今日的に誠に有利な発明であ
る。Moreover, since it can be realized through a mass production process, it can be economically supplied at low cost, making it a truly advantageous invention today.

Claims (1)

【特許請求の範囲】[Claims] 浸漬後の大豆を磨碎して呉を生成し、その呉に炭酸水素
ナトリウム等のアルカリ物質を次工程の煮沸後にＰＨ６
．７−６．９溶液となる相当分を投入し、次いでこのア
ルカリ調整液に煮沸を加えて熱変性し、さらにおから分
を分離除去して豆乳を生成した後約２０℃以下に冷却し
、最後に該豆乳を容器に充填した後熱ボイルして固化せ
しめたことを特徴とするにがり豆腐の製造法。After soaking, the soybeans are ground to produce go, and an alkaline substance such as sodium bicarbonate is added to the go to adjust the pH to 6 after boiling in the next process.
．． 7-6.9 Add an amount equivalent to the solution, then boil this alkaline adjustment liquid to heat denature it, separate and remove the okara content to produce soymilk, and then cool it to about 20 ° C or less, A method for producing nigari tofu, which comprises finally filling the soymilk into a container and boiling it to solidify it.