JPS61293363A - Production of tofu - Google Patents
Production of tofuInfo
- Publication number
- JPS61293363A JPS61293363A JP60132973A JP13297385A JPS61293363A JP S61293363 A JPS61293363 A JP S61293363A JP 60132973 A JP60132973 A JP 60132973A JP 13297385 A JP13297385 A JP 13297385A JP S61293363 A JPS61293363 A JP S61293363A
- Authority
- JP
- Japan
- Prior art keywords
- tofu
- soybean
- soybeans
- water
- soybean 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.)
- Granted
Links
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、豆腐の製造方法に関するものであり、更に詳
細には、風味が改良されただけでなく、蛋白含有量、豆
腐収量のいずれもが増加した全く新しいタイプの豆腐を
、きわめて短時間に且つ工業的に製造する新規な工業的
な方法に関する。[Detailed Description of the Invention] (Industrial Application Field) The present invention relates to a method for producing tofu, and more specifically, it relates to a method for producing tofu, and more specifically, it not only improves flavor but also improves both protein content and tofu yield. This invention relates to a new industrial method for industrially producing a completely new type of tofu with an increased amount of tofu in an extremely short period of time.
（従来の技術）
従来、豆腐は、丸大豆を洗浄し、これを、冬期は１２〜
１６時間、夏期は８Ａ−１０時間という非常に長い時間
、水に浸漬した後、加水しながら磨砕して呉汁を製造し
、この呉汁を９８〜１０５℃程度に５〜６分加熱処理し
、オカラを分離して豆乳を得、これにｉｇ固剤を加えて
凝固せしめて製造している。(Conventional technology) Traditionally, tofu is made by washing whole soybeans, which are then heated for 12 to 30 minutes in winter.
After soaking in water for a very long time of 16 hours and 8A-10 hours in the summer, grind it while adding water to produce gojiru, heat treat this gojiru at about 98 to 105 ° C for 5 to 6 minutes, It is manufactured by separating okara to obtain soymilk, and adding an ig solidifying agent to this to coagulate it.
しかしながら、この従来法では、先ず、前日か。However, in this conventional method, first of all, the day before.
ら大豆を水に浸漬しておかねばならず、その製造に非常
に長い時間が必要であるし、呉汁を加熱する必要がある
のみでなく、その後で圧搾するために雑菌汚染の危険が
あり、保存性に欠け、また、呉汁の加熱処理によって大
豆中の蛋白質が相当部分加熱変性してオカラの方に移行
するという欠点があった。The soybeans must be soaked in water, which takes a very long time to produce, and the soybean soup must not only be heated, but also be pressed afterward, which poses the risk of bacterial contamination. It lacks storage stability, and the heat treatment of the soybean soup causes a considerable portion of the protein in the soybeans to be denatured and transferred to bean curd.
（発明の目的）
本発明は、これらの欠点を解決するためになされたもの
であって、先ず、豆腐製造期間を大巾に短縮し、豆腐蛋
白含量及び豆腐収率を上昇せしめ、豆腐の風味を改良し
、製造工程を連続自動化することを目的としてなされた
ものである。(Objective of the Invention) The present invention was made to solve these drawbacks, and first, it greatly shortens the tofu production period, increases the tofu protein content and tofu yield, and improves the flavor of tofu. The aim was to improve the manufacturing process and continuously automate the manufacturing process.
すなわち、本発明の目的は、蛋白含量の高い風味のすぐ
れた新しいタイプの豆腐を、極めて短期間に連続的に製
造することのできる工業的方法を開発することである。That is, an object of the present invention is to develop an industrial method that can continuously produce a new type of tofu with high protein content and excellent flavor in an extremely short period of time.
（発明の構成及び効果）
上記目的を解決するために、本発明者らは鋭意研究した
結果、原料として半割大豆を使用し、呉汁ではなく豆乳
を加熱処理することにより、大豆は浸漬時間が従来法の
１晩ではなくわずか１０分間で充分であるのみでなく、
製品豆腐の収率も上昇し、且つ風味のすぐれた豆腐を得
ることに成功したものである。(Structure and Effects of the Invention) In order to solve the above object, the present inventors conducted intensive research and found that by using halved soybeans as raw materials and heat-treating soybean milk instead of Gojiru, the soybeans can be soaked for a long time. Not only is only 10 minutes sufficient instead of the traditional overnight process,
The yield of the product tofu was also increased, and we were able to successfully obtain tofu with excellent flavor.
本発明の特色とするところは、原料として半割脱皮大豆
を使用し、これを、加温することなく、水に短時間浸漬
し、加水しながら磨砕して呉とし。A feature of the present invention is that half-hulled soybeans are used as raw materials, which are immersed in water for a short time without heating, and ground while adding water to produce gou.
これを従来法のように加熱するのではなく冷却したまま
オカラを分離し、得られた豆乳を数秒間加熱滅菌した後
、常法によって凝固処理する点である。Rather than heating the soymilk as in conventional methods, the okara is separated while it is cooled, and the resulting soymilk is sterilized by heating for a few seconds, and then coagulated using a conventional method.
本発明においては、原料として半割脱皮大豆を使用する
。したがって５表皮部分の汚れ、土壌細菌等の雑菌が除
去されており、製品豆腐の防腐性、保存性が高まる。ま
た、胚芽も除去されているため、胚芽に含れているサポ
ニンその他の渋味、異味成分が除去されてくせのない非
常に美味な豆腐が得られる。In the present invention, half-hulled soybeans are used as a raw material. Therefore, dirt and soil bacteria and other germs on the outer skin are removed, and the preservative properties and shelf life of the tofu product are improved. In addition, since the germ is also removed, saponin and other astringent and off-taste components contained in the germ are removed, resulting in very delicious tofu with no texture.
半割脱皮大豆は水に浸漬するのであるが、その時間は、
従来法が８時間〜１６時間程度であるのに対して、本法
ではきわめて短時間で充分であり、２分〜３０程度度で
あって１通常は５〜１０分間の浸漬で充分に所期の目的
が達成される。Half-hulled soybeans are soaked in water, but the time is
While the conventional method requires immersion for about 8 to 16 hours, this method requires only a very short time, and immersion for 2 to 30 minutes (usually 5 to 10 minutes) is enough to achieve the desired results. objectives are achieved.
本発明は浸漬時間が極端に短くて済むという特徴を有し
、このために豆腐製造時間が大巾に短縮されるという著
効が得られる。浸漬中に大豆を攪拌すれば、更に浸漬時
間は短縮される。水温は常温ないしそれ以下の温度、例
えば１５℃以下が好ましく、通常は５〜１５℃程度とす
るのがよい。The present invention is characterized in that the soaking time is extremely short, and therefore the tofu production time can be significantly shortened. Stirring the soybeans during soaking will further shorten the soaking time. The water temperature is preferably room temperature or lower, for example 15°C or lower, and usually about 5 to 15°C.
本発明によれば浸漬時間を極端に短縮することができる
ので、従来法とは根本的に相違して、工程を連続的に実
施することができ、豆腐製造を完全・に自動化できると
いう画期的な効果も得られる。According to the present invention, soaking time can be extremely shortened, which is fundamentally different from conventional methods, and the process can be carried out continuously, making it possible to completely automate tofu production. effects can also be obtained.
したがって、直ちに浸漬大豆は加水磨砕することができ
、得られた呉汁は、直ちに１例えば連続式横型遠心分離
機等によって、豆乳とオカラに分離することができ工程
が更にスピードアップされる。Therefore, the soaked soybeans can be immediately hydrolyzed and ground, and the obtained soybean soup can be immediately separated into soybean milk and okara using, for example, a continuous horizontal centrifuge, thereby further speeding up the process.
従来法によれば、オカラ分離工程に先立って、呉汁を９
８〜１０５℃程度に５〜６分間加熱する工程が必須であ
るが１本発明のおいては上記したような新規な工程を採
用し且つそれらを有機的に結合したことによって、オカ
ラ分離工程前に呉汁を加熱する工程が除去され、その結
果、面倒な工程が１工程省略され、製造時間がこの点に
よっても更に短縮されるという効果が奏される。According to the conventional method, prior to the bean curd separation process, the soybean soup is
Although a step of heating to about 8 to 105°C for 5 to 6 minutes is essential, in the present invention, by adopting the above-mentioned novel steps and organically combining them, the The step of heating the soybean soup is eliminated, and as a result, one troublesome step is omitted, and the production time is further shortened in this respect as well.
そのうえ、との呉汁加熱工程の省略化によって、製品豆
腐の収率が大巾に増加（１０〜２０％程度）するだけで
なく、豆腐中の蛋白含量も増加するという製品面の大巾
な効果アップも併せ得られる。そして、その分、廃棄物
であるオカラの副生量が減少し、公害、環境衛生面での
効果もすぐれている。Furthermore, by omitting the heating process of the gou soup, not only the yield of tofu products is greatly increased (approximately 10 to 20%), but also the protein content in tofu is increased, which is a major effect on the product. You can also get a close-up. In addition, the amount of by-product okara, which is a waste, is reduced accordingly, and the effect on pollution and environmental hygiene is also excellent.
その詳細なメカニズムは今後の研究にまたねばならない
が、従来法に係る呉の加熱時に熱変性蛋白がオカラの方
に移行していたものと思料される。The detailed mechanism will have to be studied in the future, but it is thought that heat-denatured proteins were transferred to bean curd when the go was heated using the conventional method.
すなわち、本法によれば１歩留りが大巾に上昇し、蛋白
含有が高く且つ渋味等もない非常に美味な豆腐が得られ
、大豆を更に有効利用するものである。In other words, according to this method, the yield is greatly increased, very delicious tofu with high protein content and no astringency can be obtained, and soybeans can be used more effectively.
このようにして得た豆乳は、１００〜１６０℃程度の高
温で数秒間（例えば２〜１０秒）滅菌する。通常は。The soymilk thus obtained is sterilized at a high temperature of about 100 to 160° C. for several seconds (for example, 2 to 10 seconds). Normally.
１４０〜１５０℃、４〜６秒の処理で充分である。従来
法によれば、豆乳ではなく、呉を比較的長時間加熱処理
していたが、その後にオカラの圧搾分離工程を行うため
、雑菌特に耐熱性細菌が完全には殺菌されないで残留し
、保存性に難があった。しかしながら、本法によれば、
呉を分離工程に付した後に得られる豆乳を滅菌処理する
ために、雑菌は完全に死滅し、その分豆腐の保存性、防
腐性が大巾に増加するという著効が得られる。Treatment at 140-150°C for 4-6 seconds is sufficient. According to the conventional method, soybean milk, not soybean milk, was heat-treated for a relatively long time, but since the okara was then pressed and separated, bacteria, especially heat-resistant bacteria, remained without being completely sterilized, resulting in storage problems. I had problems with sex. However, according to the Act:
Since the soymilk obtained after subjecting the gou to the separation process is sterilized, all germs are completely killed, and the tofu's preservability and preservative properties are greatly increased.
豆腐は非常に腐敗し易い食品であるが１本発明のように
、防腐剤を使用したり特殊な防腐処理を行うことなく、
保存性、防腐性を高めることができるのは、まさに画期
的なことである。Tofu is a highly perishable food, but as in the present invention, tofu can be made without the use of preservatives or special preservative treatment.
Being able to improve storage and preservative properties is truly revolutionary.
滅菌処理した豆乳は、常法にしたがって、グルコノデル
タラクトン、ニガリ、塩化カルシウム。Sterilized soy milk is treated with glucono delta lactone, bittern, and calcium chloride according to the conventional method.
塩化マグネシウム、硫酸マグネシウム、硫酸カルシウム
等の凝固剤を添加して凝固せしめ、所定の大きさにカッ
トして製品豆腐を得るのである。A coagulating agent such as magnesium chloride, magnesium sulfate, or calcium sulfate is added to coagulate the tofu, and the tofu is cut into a predetermined size to obtain finished tofu.
次に本発明の実施例を示す。Next, examples of the present invention will be shown.
実施例１
■ＯＭ羊ワリ大豆３ｋｇを１０℃の水中に５分間攪拌浸
漬した。これに５〜１０℃の冷水１４ｋｇを加水しなが
ら、ピンミル（マキノ産業製、スクリーンロ径１ 、５
ｍｍ ）を用いて磨砕した。Example 1 (1) 3 kg of OM sheep wari soybeans were immersed in water at 10°C for 5 minutes with stirring. While adding 14 kg of cold water at 5 to 10°C to this, use a pin mill (manufactured by Makino Sangyo, Screen Ro diameter 1, 5
mm).
得られた呉汁（１０〜１５℃）は、加熱処理することな
くそのまま、横型連続式遠心分離処理しく６０００ｒｐ
ｍ）、得られた豆乳を１４０℃で５秒間処理して滅菌し
た。The obtained soybean soup (10-15°C) was directly subjected to horizontal continuous centrifugal separation at 6000 rpm without being heat-treated.
m) The obtained soymilk was sterilized by treating it at 140°C for 5 seconds.
このようにして豆乳（ｐＨ６，５２，蛋白濃度５．０％
を１４．８ｋｇ得た。In this way, soy milk (pH 6.52, protein concentration 5.0%)
14.8 kg of was obtained.
豆乳を豆腐製造用原液とし、これにグルコノデルタラク
トンを０．３％加え、容器に移して水浴加熱（９０℃、
３０分）し、放冷して製品豆腐（ｐＨ５，７９）を得た
。得られた豆腐は、風味、ゲルともに非常に良好であっ
た。Soy milk was used as a stock solution for tofu production, 0.3% glucono delta-lactone was added to it, and the mixture was transferred to a container and heated in a water bath (90°C,
30 minutes) and allowed to cool to obtain product tofu (pH 5.79). The obtained tofu had very good flavor and gel texture.
実施例２
ＩＯＭ半ワリ大豆４．０ｋｇを８℃の水中に１０分間攪
拌浸漬した。これに８℃の冷水２０ｋｇを加水しながら
、ピンミル（実施例１に同じ）を用いて磨砕した。得ら
れた呉を実施例１と同様に遠心分離し、豆乳を１４５℃
、４秒間加熱滅菌した。Example 2 4.0 kg of IOM half-warmed soybeans were immersed in water at 8°C for 10 minutes with stirring. This was ground using a pin mill (same as in Example 1) while adding 20 kg of 8°C cold water. The obtained soybean paste was centrifuged in the same manner as in Example 1, and the soy milk was heated to 145°C.
, heat sterilized for 4 seconds.
このようにして得た豆乳（ｐＨ６，５８、蛋白濃度５．
０％）１９．８２ｋｇを、実施例１と同様にして凝固せ
しめ、風味ゲルとともに非常に良好な豆腐（ｐ）１５．
８２）を得た。Soy milk obtained in this way (pH 6.58, protein concentration 5.
0%) 19.82 kg was coagulated in the same manner as in Example 1 to obtain very good tofu (p) 15.0% with flavor gel.
82) was obtained.
これらの実施例から明らかなように、豆腐の収率は豆乳
量／大豆使用量であるから、実施例１の場合が１４．８
／３．０＝４．９６、同２の場合が１９．８２／４．０
） ＝４．９６である。As is clear from these Examples, the yield of tofu is the amount of soy milk divided by the amount of soybeans used, so in the case of Example 1 it was 14.8
/3.0=4.96, same 2 case is 19.82/4.0
) =4.96.
これに対して従来法の場合は、４．５であるから。In contrast, in the case of the conventional method, it is 4.5.
結局本発明方法によれば、豆腐の収率のみに着目しても
従来法の１０．２２％も増収がはかられていることは明
らかである。After all, it is clear that the method of the present invention increases the yield of tofu by 10.22% compared to the conventional method, even if we focus only on the yield of tofu.
そのうえ、本発明は、既述したように、浸漬時間の短縮
による製造時間の大巾短縮５製造工程の簡素化及び自動
化、製品豆腐の品質向上、保存性の向上その他の極めて
すぐれた効果を奏するものである。Moreover, as mentioned above, the present invention has extremely excellent effects such as significantly shortening the manufacturing time by shortening the soaking time, simplifying and automating the manufacturing process, improving the quality of the product tofu, and improving the shelf life. It is something.
Claims (1)
、加水しながら摩砕して呉汁を得、得られた呉汁を加熱
処理することなく直ちにオカラ分離工程にかけ、得られ
た豆乳を１００〜１６０℃の温度で数秒間処理した後、
常法にしたがって凝固剤を添加して凝固せしめ、必要に
応じて所要の大きさにカットすることを特徴とする豆腐
の製造方法。The raw material is half-hulled soybeans, which are soaked in water for a short time and ground while adding water to obtain gojiru.The obtained gojiru is immediately subjected to okara separation process without heat treatment, and the resulting soy milk After processing for a few seconds at a temperature of 100-160°C,
A method for producing tofu, which comprises adding a coagulant to coagulate the tofu according to a conventional method, and cutting the tofu into desired sizes if necessary.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60132973A JPS61293363A (en) | 1985-06-20 | 1985-06-20 | Production of tofu |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60132973A JPS61293363A (en) | 1985-06-20 | 1985-06-20 | Production of tofu |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61293363A true JPS61293363A (en) | 1986-12-24 |
| JPH0151990B2 JPH0151990B2 (en) | 1989-11-07 |
Family
ID=15093817
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60132973A Granted JPS61293363A (en) | 1985-06-20 | 1985-06-20 | Production of tofu |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61293363A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006109991A1 (en) * | 2005-04-12 | 2006-10-19 | Daesang Fnf Corporation | A manufacturing method of whole soybean milk and soybean curd |
-
1985
- 1985-06-20 JP JP60132973A patent/JPS61293363A/en active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006109991A1 (en) * | 2005-04-12 | 2006-10-19 | Daesang Fnf Corporation | A manufacturing method of whole soybean milk and soybean curd |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0151990B2 (en) | 1989-11-07 |
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