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Method for producing tofu

A manufacturing method and a technology for tofu, which are applied in the directions of dairy products, food heat treatment, food ingredients as coagulants, etc., can solve problems such as insufficient effect, and achieve the effects of excellent elasticity, reduced unpleasant taste, and good flavor.

Inactive Publication Date: 2013-12-18
TAISHI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0074] In addition, in the case of the technology of Patent Document 24, a method of utilizing the natural emulsification effect of soybean milk is considered, but there is a problem that the effect is insufficient as a method of controlling the coagulation reaction.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0112] Soymilk produced by a conventional method at a tofu factory production site was used for the test. This soymilk is soymilk obtained by using Canadian soybeans, soaking them overnight, grinding them with a grinder while adding water, heating them in an indirect cooking pot, and separating bean curd residues with a screw press device. . The soymilk was divided into centrifuge tubes for a high-speed centrifuge (Hitachi Koki Co., Ltd. 18PR-52) in the laboratory, and centrifuged at 8000 rpm (the centrifugal acceleration at the center of the tube was about 6000×g) for 15 minutes. .

[0113] The temperature of the soybean milk immediately before centrifugation is 40°C. Remove the floating matter in the upper layer of the tube after centrifugation, and separate the soybean milk liquid in the lower layer to obtain soybean milk. The control soymilk used for centrifugation was the soymilk before separation, and the soymilk after centrifugation was the soymilk after separation, ...

Embodiment 2

[0135] Using the same soybean milk as that used in Example 1, centrifugation was performed under the following conditions. That is, after soybeans are ground and boiled, the bean curd residue is separated by a screw press device, and the soybean milk immediately after separation is extracted from the manufacturing site, and passed through a high-speed centrifuge. The temperature of soybean milk before centrifugation is 65°C. Centrifugal separation was carried out at a centrifugal acceleration of 6000×g for 20 minutes to remove the floating components in the upper layer and separate the soybean milk liquid in the lower layer to obtain soybean milk. Table 5 shows the component analysis values ​​of soybean milk before separation and soybean milk after separation.

[0136] table 5

[0137]

[0138] After separation, the lipid of soy milk is half of that of soy milk before separation. Therefore, using the soybean milk to make tofu can become tofu with reduced calories.

[01...

Embodiment 3

[0167] At the production site of the tofu factory, raw soybean milk, boiled soybean milk, and soybean milk separated from bean curd residue were extracted from a production line based on a conventional method for continuous production, and used for testing.

[0168] This production line uses Canadian soybeans, soaks them in water overnight, grinds them with a grinder while adding water, heats them in a continuous heating tank, and separates okara with a screw press device to produce soybean milk.

[0169] In the process of continuous flow, "raw soybean juice" just after grinding in a grinder, "cooked soybean juice" immediately after heating in a continuous heating tank, and "soymilk" immediately after separating bean curd residue with a screw press device are extracted separately. .

[0170] Each raw material solution was divided into centrifuge tubes of a high-speed centrifuge (Hitachi Koki Co., Ltd., 18PR-52) in the laboratory, and centrifuged at 8000rpm (the centrifugal acc...

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Abstract

To provide a method for continuously producing a tofu having an excellent elasticity and a good flavor, which is prepared by mixing a liquid tofu-coagulating agent containing bittern (magnesium chloride), more precisely, by developing a liquid coagulating agent which can be easily mixed with soy milk and dispersed therein and can exert a sufficiently delayed effect on solidification.

Description

[0001] related application [0002] This application is a divisional application of the Chinese invention patent application with the application number 201080048099.2, the application date is October 27, 2010, and the invention title is "the production method of soybean milk and the production method of tofu". technical field [0003] The first invention relates to a method for producing soymilk and a processed food using the soymilk. The method is to separate and remove "unpleasant taste components" generated when soymilk is produced from soybean raw materials from soymilk by a high-speed centrifuge, thereby The manufacturing method of the soybean milk which reduced the unpleasant taste component and improved the taste. [0004] The second invention relates to a method for producing soybean milk. The method is to pass the soybean raw material liquid before removing insoluble components such as bean curd residue through a high-speed centrifuge, thereby effectively separating ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/00
CPCA23C11/103A23L11/65A23L11/45A23L11/07A23L11/30A23V2200/218A23V2300/24A23V2300/31
Inventor 糸野诗织下山政信岩元靖伊藤健介
Owner TAISHI FOOD
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