Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Process for producing tofu

A technology of tofu and soy milk, which is applied in food preparation, other dairy products, food science, etc., can solve the problems of poor operability and difficulty, and achieve the effect of good shape and taste, good shape and taste

Inactive Publication Date: 2003-10-15
FUJI OIL CO LTD
View PDF1 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But there is such a problem that when the temperature rises again to cause coagulation, it is difficult to best play the original role of bittern in terms of taste and tofu structure, and the operability is not very strong

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Add 15kg of water to 5kg of soybeans at 10°C and soak for 14 hours. Use a 10-eye strainer to remove the soaked soybeans. The soaked soybeans were ground on a mill (manufactured by Seisaku-sho Co., Ltd., Nakagawa) together with 25 kg of milling water to obtain soybean paste. Soymilk (solid content: 9% by weight) and okara ("okara") in the soybean paste were separated with a separator (manufactured by Tofer Corporation). The soybean milk was heated at 98°C for 5 minutes with an indirect heating device (manufactured by Hoshitaka Co., Ltd.). Then, the soybean milk was concentrated by heating and reducing pressure (100 mmHg) with a concentrator (manufactured by Seisaku-sho Co., Nichihan) so that the solid content therein became 12.5% ​​by weight.

[0020] Adjust the temperature of soybean milk to 70°C. The slow-acting coagulant "Nigari Meijin" produced by Riken Vitamin Co. was continuously added to the soybean milk at a weight ratio of soybean milk: coagulant=100:0.5 (the...

Embodiment 2

[0028] Tofu was produced in the same manner as in Example 1, except that the slow-acting coagulant "Cho bittern" (product of Riken Vitamin Co., Ltd.) (0.4 parts) was used instead of "Nigari Meijin "Coagulant.

Embodiment 3

[0030] Tofu was produced in the same manner as in Example 1, except that the "Nigari Meijin" coagulant was replaced by 0.8 parts of the slow-acting coagulant in Example 1 of Japanese 2000-032941 A Patent.

[0031] The products of Example 2 and Example 3 not only have a good coagulation state, but also have good shape and taste of tofu. Industrial production

[0032] As described above, according to the present invention, a tofu having a good shape and taste can be continuously and efficiently produced.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

There is provided a process for producing tofu wherein a delayed action coagulant is dispersed in heated soybean milk in a static inline mixer provided with a narrowed part and then a thickening raw material is added thereto in an inline mixer provided with a dividing element to thereby continuously and efficiently produced a nigari-tofu product being in a good state and having favorable taste.

Description

field of invention [0001] The present invention provides a method for the continuous production of tofu using a so-called bittern-type coagulant. Background of the invention [0002] The most popular traditional method of producing tofu is to add a bittern-type coagulant to soy milk and fill the resulting mixture into a frame. In addition to the traditional brine extracted from seawater, chlorides of alkaline earth metals (such as calcium chloride, magnesium chloride, etc.) can also be used as a brine-type coagulant, and the brine tofu produced is better than sulfuric acid in flavor, taste and texture. Tofu produced by salt-type coagulant (its main component is sulfate of alkaline earth metal). However, due to the high water solubility and high reactivity of bittern-type coagulants, there are many limitations in using this coagulant. Thus in some cases a delayed coagulant is used which is prepared by covering the bittern with a hydrogenated oil or an oily phase. [0003] ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23C20/02A23L29/20
CPCA23C20/025A23C2210/40A23L11/45
Inventor 足立朋彦中谷伸赤坂武志坂本真
Owner FUJI OIL CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com