JPS61274662A - Production of bean curd (tofu) with high protein yield and high quality - Google Patents

Abstract

PURPOSE:To obtain the titled bean curd (TOFU), rich in water holding property and elasticity with improved flavor, by dipping whole soybeans in water under electricity conduction, grinding the soybeans while hydrating the soybeans with hot water at a low temperature, separating soybean milk from bean curd refuse, sterilizing the soybean milk at an ultrahigh temperature, and quick cooling the resultant sterilized soybean milk. CONSTITUTION:(a) Whole soybeans are dipped in water and swelled in the water dipping step. In the step, dipping treatment for passing a current through the dipping solution to the whole soybeans is carried out. (b) The swollen whole soybeans are ground while hydrating the soybeans at a temperature as low as 45-63 deg.C to prepare a ground soybean liquid (GO), which is then separated into bean cured refuse and soybean milk. (c) The soybean milk is then sterilized by ultrahigh temperature sterilization at 63 deg.C 121 deg.C for <=5sec. (d) The soybean milk is then quickly cooled from 121 deg.C to 80 deg.C to carry out the heat denaturation treatment for preventing the superheating of the protein and give the aimed bean curd with high protein content and high quality. The above-mentioned treatment at the temperature as low as 45-63 deg.C acts to the suppress the extraction of glycoside components contained in the seed coat and hypocotyl part of the whole soybeans adversely affecting the flavor and further reduce the protein denaturation by heating at low temperature.

Description

【発明の詳細な説明】 （イ）　産業上の利用分野 本発明は、丸大豆より高収率・高品質の豆腐を製造する
方法に係るものである。DETAILED DESCRIPTION OF THE INVENTION (a) Field of Industrial Application The present invention relates to a method for producing high-yield, high-quality tofu from whole soybeans.

（０）　　従来の技術 豆腐製造上その品質を左右する最重要工程である蛋白馬
過熱変性工程、特に「ご」の処理に於いて、現行方式は
大量販売、大量生産の要求に応えるため、「ご」に生蒸
気吹込煮熱の連続製造方式をとり、結果として「ご」の
過熱（１１０℃）による煮熱むらを生じさせ均一なる蛋
白質変性が行われず、豆乳の凝固にむら寄りを生じ、高
品質のうま味に富んだ豆腐製品を得難い製法上の欠陥が
生じた。(0) Conventional technology In the protein horse overheating denaturation process, which is the most important process that affects the quality of tofu production, and especially in the treatment of "go", the current method is We use a continuous production method that involves blowing live steam into the rice, resulting in uneven boiling due to the overheating of the rice (110°C), which prevents uniform protein denaturation and causes uneven coagulation of soymilk. A manufacturing process defect occurred that made it difficult to obtain high-quality, umami-rich tofu products.

また蛋白質の収率（歩留）向上の１２０題も生じ、当業
者として、豆腐の高品質確保、及びその収率向上は解決
すべき緊急の課題であった。In addition, 120 problems of improving protein yield (yield) arose, and as a person skilled in the art, ensuring high quality of tofu and improving its yield were urgent problems to be solved.

（ハ）　発明が解決しようとする問題点イ）　原料丸大
豆を水に浸漬して膨潤せしめる水Ｗ＆潰過処理工程改良 口）　従来の高ｍ　（１１０℃）生蒸気吹込方式による
「ご」処理工程の改良 ハ）　豆腐用豆乳の殺菌、冷却の工程の改良によって問
題点を解決せんとするものである。(c) Problems to be solved by the invention (a) Water W & crushing treatment process improvement in which raw whole soybeans are immersed in water to swell them) "Go" treatment using the conventional high temperature (110°C) live steam blowing method Process improvement c) This aims to solve the problem by improving the process of sterilizing and cooling soymilk for tofu.

（ニ）　問題点を解決するための手段 イ）　原料丸大豆を水に浸漬して膨潤せしめる水浸漬処
理工程に於いて、浸漬液を通して丸大豆に通電する通電
水浸漬処理を行い 口）　４５℃〜６３℃範囲の低温湯加水を行いつつ膨潤
した丸大豆を磨砕して「ご」を隨り出し、之れを、おか
らと豆乳に分離したる後 ハ）　本豆乳を６３℃→１２１℃３秒以下の超高温殺菌
によって滅菌処理し 二）　次いで１２１℃より８０℃迄急冷して、蛋白質の
過熱を防ぐ熱変性処理を行うことにより問題点を解決し
て製品化せんとするものである。(d) Measures to solve the problem (i) In the water immersion treatment process in which raw whole soybeans are immersed in water to cause them to swell, an energized water immersion treatment is carried out in which the whole soybeans are energized through a dipping solution at 45°C. After grinding the swollen whole soybeans while adding low-temperature water in the range of ~63℃ to extract the "go" and separating the soybean into okara and soymilk, We aim to solve the problem and commercialize the protein by sterilizing it by ultra-high temperature sterilization for 3 seconds or less (2) and then rapidly cooling it from 121°C to 80°C to perform a heat denaturation treatment to prevent overheating of the protein. be.

（ボ）　作　用 イ）　浸漬液を通して丸大豆に通電する処理は、陰極表
面に還元反応が起り、水酸基と強い還元力が浸漬水を媒
体として丸大豆に作用して、高分子蛋白質２８，７８，
１１８．１５８のＳ−８結合を切断するので、蛋白質の
ゲル形成能の低下を防ぎ、且つ、蛋白質の水抽出溶解度
をよくする様に作用する。(B) Effect (a) In the process of applying electricity to whole soybeans through the soaking liquid, a reduction reaction occurs on the surface of the cathode, and hydroxyl groups and strong reducing power act on the whole soybeans using the soaking water as a medium, and the polymer proteins 28, 78 ，
Since it cleaves the S-8 bond of 118.158, it prevents a decrease in the gel-forming ability of the protein and acts to improve the solubility of the protein in water extraction.

口）　４５℃〜６３℃の低温度処理は、風味に悪影響を
与える丸大豆の種皮及び胚軸部に含まれる配糖体成分の
抽出を抑え、且つ、低温加熱によって蛋白質変性が少な
くなる様に作用する。The low-temperature treatment at 45°C to 63°C suppresses the extraction of glycoside components contained in the seed coat and hypocotyl of whole soybeans, which have a negative impact on flavor, and also reduces protein denaturation due to low-temperature heating. act.

ハ）　６３℃より１２１℃迄加熱して殺菌を行うので豆
乳中に含まれる耐熱性芽胞細菌を死滅せしめる様に作用
する。c) Since sterilization is performed by heating from 63°C to 121°C, it acts to kill the heat-resistant spore bacteria contained in soymilk.

二）　１２１℃より８０℃迄冷却する処理は、高温処理
による蛋白質の過熱変性即ち過度のゲル化を避は適正な
変性どなる様に作用する。（尚８０℃は凝固剤添加の適
温である） （へ）　実施例 以下本発明の一実施例を示す工程図に基いて詳述する。2) The cooling process from 121°C to 80°C serves to avoid overheating denaturation of the protein, that is, excessive gelation, and to achieve proper denaturation. (Note that 80° C. is the appropriate temperature for adding a coagulant.) (f) Example The following is a detailed description of an example of the present invention based on a process diagram.

浸漬槽底辺にステンレスの陰極を、上部に素焼の隔膜で
隔離された陽極を備えた通電大豆水浸漬槽（１）に水洗
大豆１０ｋＱを入れて、之に１９℃〜２０℃水２５ｋＣ
Ｉ水加５ｋＣＩ、１００〜１５０ボルト、１〜２アンペ
ア−の直流電流を印加通電する。10 kQ of washed soybeans were placed in an energized soybean water soaking tank (1) equipped with a stainless steel cathode at the bottom of the tank and an anode separated by an unglazed diaphragm at the top, and the water was heated to 25 kQ of 19°C to 20°C water.
Apply a DC current of 5 kCI, 100 to 150 volts, and 1 to 2 amperes of water.

（１）で約８時間〜１０時間通電水浸漬して充分に膨潤
した丸大豆をホッパー（２）導き、定日送りｌ１ｌ（３
）により計量し磨砕機（６）に送る。The whole soybeans that have been immersed in energized water for about 8 to 10 hours in (1) and swollen enough are led to the hopper (2) and sent on a regular day to 11 liters (3
) and sent to the grinder (6).

之と同時に温湯供給装置より４５℃〜６３℃温湯約４０
ｋｇが（５）の水量計で調整して送られて所定の温８ｉ
＠砕が行われる。At the same time, about 40℃ of hot water from the hot water supply device at 45℃ to 63℃
kg is adjusted with the water meter in (5) and sent to the specified temperature of 8i.
@Smashing is done.

温湯磨砕されて出来た「ご」は、４５℃〜６３℃に保持
されて（７）の「ご」受けに入り更に（８）第１煮熱釜
に送られる。The "go" produced by hot water grinding is maintained at 45°C to 63°C, enters the "go" receiver (7), and is further sent to the first boiling pot (8).

（８）の第１煮熱釜で更に７０℃迄加熱するか、又は６
３℃で（９）のおから濾過機にて濾過分離して約５０ｋ
ｇの豆乳を得た。Further heat to 70℃ in the first boiling pot of (8), or
Approximately 50k is filtered and separated using the okara filter (9) at 3°C.
g of soy milk was obtained.

此が固形分は（豆乳濃度屈折計）１０．５％で５０ｋｇ
の収蚤は従来実績の２０％〜２２％の収量増となった。This has a solid content of 10.5% (according to a soy milk concentration refractometer) and is 50 kg.
The harvest amount was 20% to 22% higher than the previous results.

の豆乳定量受槽に入り、（１２）の熱交換機にて６３℃
より１２１℃迄加熱され引続き８０’Ｃ迄熱交換冷却さ
れて（１３）の第２煮熱釜に送られる。The soymilk enters the soybean quantitative receiving tank, and is heated to 63°C in the heat exchanger (12).
It is then heated to 121°C, then cooled by heat exchange to 80'C, and sent to the second boiling pot (13).

之を第２次豆乳とする。This is called secondary soy milk.

もめん豆腐の場合、端２次豆乳は（１３）より（１４）
の第２次豆乳槽に入り次いで回転式豆乳凝固装置に於い
て７８℃にて凝固剤グルコノデルタラクトン（豆乳に対
して０．３％）を添加する凝固工程を経て（１７）の豆
腐プレス機に送られて成型後カットされ（１８）の豆腐
水晒槽にて水晒後（１９）の包装機にて充填包装されて
製品となる。In the case of momen tofu, the secondary soy milk is (14) from (13).
The tofu enters the second soy milk tank, and then goes through a coagulation process in which a coagulant glucono delta lactone (0.3% based on soy milk) is added at 78°C in a rotary soy milk coagulation device. The tofu is sent to a machine, molded, cut, bleached in water in a tofu bath (18), and then filled and packaged in a packaging machine (19) to become a product.

（ト）　　発明の効果 イ）　通電大豆水浸漬処理する事によって、原料大豆品
質の改善となり大豆蛋白質溶解度向上に結び付き、豆乳
に於いて従来の２０〜２２％の増収となるので当然に好
収率のもめん豆腐環りが可能となった。(g) Effects of the invention b) By immersing the soybeans in energized water, the quality of the raw soybeans is improved and the solubility of soybean protein is improved, resulting in a 20-22% increase in soybean milk yield compared to conventional soybean milk, which naturally results in a better yield rate. Nomomen tofu rings are now possible.

口）　低温処理（６３℃）による「ご」及び「豆乳」の
製造を行ので熱変性が少なく、サランとした然もゲル形
成能と分離能を併有する豆腐製造用に最適の豆乳を得る
ことが出来る。(1) To produce "go" and "soy milk" through low-temperature processing (63°C), so that there is little heat denaturation, and to obtain soy milk that is ideal for producing tofu, which has gel-forming ability and separation ability even though it is Saran. I can do it.

ハ）　６３℃→１２１℃→８０℃の管理された加熱・冷
却による殺菌及び変性工程を経るので、イ）、口）、ハ
）の相乗効果も生じ、保水性に勝れ、強力性に富み、且
つ風味良好の製品となる。c) Since it undergoes a sterilization and denaturation process through controlled heating and cooling at 63°C → 121°C → 80°C, it also produces the synergistic effects of (a), (c), and (c), with excellent water retention and strong strength. , and the product has a good flavor.

【図面の簡単な説明】[Brief explanation of drawings]

図面は本願の一実施例のもめん豆腐の製造工程図であっ
て、（１）は通電大豆水浸漬槽、（２）はホッパー、（
３）は大豆定量送り機、（４）は温湯供給装置、（５）
は水量計、（６）は磨砕機、（７）は「ご」受は槽、（
８）は第１煮熱釜、（９）はおから濾過機、（１０）は
１次豆乳槽、（１１）は豆乳定量受槽、（１２）は熱交
換機、（１３）は第２煮熱釜、（１４）は２次豆乳槽、
（１５）は豆乳凝固装置、（１６）は冷却豆乳槽、（１
７）は豆腐プレス機、（１８）は豆腐水晒槽、（１９）
は豆腐包装機である。The drawing is a manufacturing process diagram of Momen tofu according to an embodiment of the present application, in which (1) shows an energized soybean water soaking tank, (2) shows a hopper, and (
3) is a soybean metering feeder, (4) is a hot water supply device, and (5) is a soybean metering feeder.
is a water meter, (6) is a grinder, (7) is a tank, (
8) is the first boiling pot, (9) is the okara filter, (10) is the primary soybean milk tank, (11) is the soymilk metering tank, (12) is the heat exchanger, and (13) is the second boiling pot. , (14) is the secondary soy milk tank,
(15) is a soy milk coagulating device, (16) is a cooling soy milk tank, (1
7) is a tofu press machine, (18) is a tofu bleaching tank, (19)
is a tofu packaging machine.

Claims (1)

【特許請求の範囲】 ａ）常法により、丸大豆を水に浸漬して膨潤させる水浸
漬処理工程に於いて、浸漬液を通して丸大豆に通電する
通電水浸漬処理を行い ｂ）４５℃〜６３℃範囲の低温湯加水行いつつ膨潤した
丸大豆を磨砕して「ご」を造り出し、之をおからと豆乳
に分離したる後 ｃ）該豆乳を６３℃→１２１℃５秒以下の超高温殺菌に
よって滅菌処理し ｄ）次いで１２１℃より８０℃に急冷して、蛋白質の過
熱を防ぐ熱変性処理を行って製品化することを特徴とす
る 高蛋白収率・高品質豆腐の製造法。[Scope of Claims] a) In a water immersion treatment step in which the whole soybeans are immersed in water to swell using a conventional method, an energized water immersion treatment is carried out in which the whole soybeans are energized through a dipping solution, b) at 45°C to 63°C. C) Grind the swollen whole soybeans while adding water at a low temperature in the °C range to create "go", and separate this into okara and soy milk. c) The soy milk is heated at an ultra-high temperature of 63 °C → 121 °C for 5 seconds or less. A method for producing high-quality tofu with high protein yield, which comprises sterilizing it by sterilization, d) then rapidly cooling it from 121°C to 80°C, and performing a heat denaturation process to prevent overheating of the protein.