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Tofu pieces and preparing method thereof

A production method and technology of bean curd skin, applied in the field of bean curd skin and its production, can solve problems such as flavor influence, and achieve the effect of good mouth-meltability and good preservation

Inactive Publication Date: 2008-07-30
FUJI OIL CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, depending on the type of sugar, sweetness may affect its flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Add 4 parts by weight of soybean oil to 96 parts by weight of soybean milk (fat content 3.3%, solid content 12%), and use a high-speed mixer (manufactured by Primicus) to stir at 7000 rpm for 2 minutes for pre-emulsification. 2 Homogenization was carried out with a homogenizer (manufactured by APU Rannie AS) under high pressure to obtain a soybean milk emulsion (fat content 7.3%).

[0028] The average emulsified particle size of the homogenized soymilk emulsion was 2.6 μm. Pour this soymilk emulsion (9 liters) into a tofu skin tank (manufactured by Shimoda Bussan Co., Ltd.) with an opening of 96 x 50 cm, heat, set the temperature at 99°C, and peel off the tofu skin after the surface temperature of the soymilk reaches 60°C for 10 minutes . The moisture content of this fresh tofu skin (the first sheet) was 47.6%, and the fat content was 54.0% (in the solid content). Up to the 12th sheet, the oil score is no less than 50% (the second sheet: 53.6%; the fourth sheet: 53.9%...

Embodiment 2

[0032] 6.4 parts by weight of soybean oil was added to 93.6 parts by weight of the same soybean milk (no soybean oil added) used in Example 1, and homogenized in the same manner as in Example 1 to obtain a soybean milk emulsion (average emulsified particle size: 3.2 μm) Afterwards, according to the method identical with embodiment 1, uncover bean curd skin. The moisture content of this fresh tofu skin was 52.3%, and the fat content was 57.5% (in solid content).

Embodiment 3

[0034] Add 25 parts by weight of soybean oil to 75 parts by weight of the same soymilk (no soybean oil added) used in Example 1, and use the soymilk emulsion obtained by homogenizing in the same manner as in Example 1 (average emulsified particle size 3.0 μm), because the film of the tofu skin is fragile and difficult to lift, a small bean curd skin tank is used. That is, 200 milliliters of soymilk emulsion was poured into a 26×10 cm small bean curd skin tank, and the bean curd skin was uncovered according to the same method as in Example 1.

[0035] The obtained fresh bean curd skin had a water content of 45.3%, and a fat content of 70.2% (in solid content). The bean curd skin melts very well in the mouth.

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Abstract

The object of the present invention is to obtain a bean curd skin as good as or better than that of a primary bean curd skin, and to establish a method for continuously mass-producing this bean curd skin. The high-oil fresh bean curd skin (the fat content in the solid content of the bean curd skin is 40 to 72% by weight) obtained by using the soymilk emulsion prepared by adding oil and fat to the soy milk as the raw material of the bean curd skin has a mouth-melting property as good as or better than that of the primary bean curd skin. good. In addition, the thawed frozen bean curd skin obtained by freezing it is also good in food texture. According to the present invention, it is possible to stably produce mass-produced bean curd skins having mouth-melting properties as good as or better than primary bean curd skins.

Description

technical field [0001] The invention relates to bean curd skin (soup leaves) and a preparation method thereof. Background technique [0002] Tofu skin is a traditional Japanese processed soybean food made by peeling off the skin formed on the surface of heated soybean milk. The tofu skin that has just been lifted is called fresh tofu skin (raw soup leaf) (or uncovered tofu skin (引き上げ汤叶)). In addition to being provided as a cooking material, it is often eaten directly in Japan like sashimi. Among the fresh tofu skins, the tofu skins that are first uncovered from soy milk are called primary tofu skins (Ichiban Yuba) or drawn water tofu skins (くみ上げ汤叶), which melt in the mouth and are very precious. Only the peeled tofu skin has this taste, so continuous production is difficult. [0003] Patent Document 1 discloses that by impregnating bean curd skin with soymilk, a thicker food texture softer than fresh bean curd skin can be obtained. However, in order to easily impregnate t...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23C20/02A23L11/45
Inventor 宫崎正俊久礼昭二足立朋彦
Owner FUJI OIL CO LTD
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