New food development and manufacturing development (methods)

Abstract

I started trying to add milk to tofu. It served its purpose, but it was no longer tofu. A new food ingredient has emerged that is tasteless and odorless. It's delicious when you eat it, mellow and full of flavor. What kind of products would it go well with? What kind of products can it be used as material for? As we began to consider creating a completely new product, we began to see the potential of new ingredients. Soybeans are an excellent source of plant nutrients. Milk is also a special, exceptional product of animals, and we are beginning to see signs that its plant and animal enzymes cause a chemical reaction within the body that changes the sphere of influence of microorganisms, revitalizing the body and the entire body. [Solution] First of all, we need to thoroughly test what this new food is. Whatever you do, it's a must-have food. When mixed with ready-made dishes, it brings out the flavor, and when the other person has no flavor, it brings out its own flavor. What is the new material suitable for? In addition, the enzymes appear to have caused a chemical reaction, which has uncovered functionality. Anyway, my expectations are getting ahead of me. The challenge is how to make use of this. Thank you for your cooperation.

Description

Motivation for the invention

[0001] When I saw cheap tofu, I thought that if it had more nutrients, it would help the poor.

[0002] Recently, the number of poor elderly households in Japan has been increasing rapidly, and I wondered if there was a way to somehow add nutrients to cheap tofu.

[0003] I recalled what I relied on to get nutrition during the food shortages I experienced as a child (just after the end of the war). That's right, I raised cows and drank milk every day, and that's how I got to where I am today.

[0004] That's right, I thought, I just need to add milk to tofu, it's that simple. However, even though I thought it would be a simple thing to do, it is not currently being sold as a product on the market, so I wonder why.

[0005] When I was a child, it was my job to make tofu. I would turn soybeans into soy milk, add bittern, and then turn it into tofu.

[0006] Plus, I worked for a milk company for 30 years. I continued working in that field for the next 20 years. I think I know a lot about milk.

[0007] Butter and cheese can be made from milk I decided to try making a prototype somehow.

[0008] All the ingredients are sold at the supermarket. First, I went to buy soy milk and milk, and prepared the coagulants for each, as well as bittern (for soy milk) and vinegar (for milk).

[0009] To make a prototype, all I needed was a household pot and a cloth to remove the moisture, but I had some gauze rolls so I was able to make it in time.

[0010] First, the soy milk is heated, boiled, sterilized, and bittern is added to successfully make firm tofu.

[0011] The milk was also heated, boiled, pasteurized, and vinegar was added. It solidified, cheese was made, it was a success.

[0012] I knew that all commercially available products were sterilized, but I had the idea that they wouldn't solidify unless the temperature was raised.

[0013] I remember that when I made it in the past, I always had to heat it and sterilize it, so I thought that it had to be sterilized by heating.

[0014] In fact, when I was making this prototype, I learned for the first time that it solidifies even at room temperature; I will explain why a little later.

[0015] Having successfully produced the individual products, we next tried mixing the solidified versions of each product with soy milk and milk before removing the free water.

[0016] The free water still contains the coagulant, so bittern will be tasteless, but vinegar will still have a sour taste.

[0017] With this in mind, I added water to the mixture and stirred it to try to remove the sourness.

[0018] The dough fell apart and didn't come together as a single mass. It was a failure.

[0019] I thought that the tofu maker soaked the finished tofu in water to wash away the bitterness. But I tried the failed attempt and it was delicious.

[0020] In any case, if the materials were not mixed in a liquid state, they would simply be a combined product. I thought that a liquid mixture would be closer to a fusion product, so I focused on mixing them in a liquid state.

[0021] <Now what?> The soy milk used to make tofu is coagulated with bittern, while the milk used to make cheese is coagulated with vinegar; plant-based and animal-based products have completely different properties.

[0022] Wait, plants and animals, soy milk and cow's milk. They both react with the coagulant and solidify, which is the same thing.

[0023] When solid and solid are combined, it is called a union. What is the name of a mixture of two liquids, a mixed liquid or a fused liquid?

[0024] If we solidify them at the same time, we can create a fused solid. This is it, let's create this. What are the steps to do?

[0025] Okay, let's blend soy milk and milk as ingredients, what ratio should we use? 50:50.

[0026] What about the coagulant? I decided to go with half and half, so I prepared a liquid mixture of bittern for soy milk and vinegar for milk in a 50:50 ratio. I called it "bittern vinegar." This "bitter vinegar" works great.

[0027] If you don't do this, there may be a slight delay in solidification. There is a risk that the smell and taste of the coagulant added later will be absorbed into the product that solidifies first.

[0028] For some reason, the flavor of the coagulant that solidified the mixture does not adhere to the free water.

[0029] Here we will explain the translation of

[0014] . My wife, who was helping me make the prototype, was trying to get rid of the empty paper carton and transferred the remaining soy milk and milk from the carton into a small dish.

[0030] I was also measuring out the bittern and vinegar, and when I poured the remaining bittern from the small scale container into the small dish, it solidified.It was a liquid that had been kept chilled in the refrigerator and wanted to be cooled, but it solidified.

[0031] I was surprised that even though it was cold, it reacted to the coagulant. I learned this for the first time.

[0032] So I think that from now on, sterilized commercial products will be fine without heating.

[0033] Liquids, especially those with a high solid content, tend to become less fluid as they cool. Furthermore, I believe that heating is an absolute requirement for fusion.

[0034] However, after repeated tests, we found that there was no need to heat it to a boil, and that it was easiest to solidify it, and what the best temperature for fusion would be was around 70°C.

[0035] The coagulated dough will float to the top, indicating that coagulation is complete, and the transparency of the free water content will indicate completion.

[0036] The dough should be firm enough to separate into larger chunks with gaps between them.

[0037] Determining the right amount of coagulant was extremely difficult (a difficult problem). When we tried to make the prototype, we made small amounts at a time, and the coagulant had to be measured out using tablespoons or teaspoons, so each drop was large, and for some reason the sourness wouldn't go away, and it couldn't be eliminated.

[0038] After making a larger amount for the prototype, the test results showed that the amount was about 10% of the amount. And pour in the bittern and vinegar all at once without interruption.

[0039] If the free water remains cloudy even after coagulation has started after adding the coagulant, coagulation is not complete and additional coagulant will need to be added.

[0040] Adding more ingredients is not good for the dough, which has to be stirred again, and there is a subtle time difference between plant-based and animal-based ingredients.

[0041] Add all the ingredients at once and let it sit for about 10 minutes to create a firm, good dough.

[0042] Once the free water becomes transparent, the dough is ready. All that's left to do is drain and remove the water, and the prototype is complete.

[0043] Once a new food product is created, we continue to make sample prototypes to understand its characteristics, features, and properties.

[0044] I have finally succeeded in blending milk with tofu, which was my long-awaited wish. I must move forward.

[0045] I had intended to develop this new food product as part of my work as a tofu maker.

[0046] The product can be commercialized immediately without investing in any equipment in the factory process.

[0047] With that intention, I continued writing this ``patent application'' document.

[0048] I set up a section for the finished prototype new food product asking, "What does it taste like?" and asked myself this question.

[0049] I was feeling confident and had written some of it during that time. We made prototypes and tasted a lot of them, including the failed ones, and they were all delicious.

[0050] However, since it is included in the text, it must be carried out.

[0051] I had not checked the flavor of the prototype new food sample.

[0052] Between the items I create, I end up answering without doing a flavor test. I immediately picked up the preserved sample and opened the lid of the container.

[0053] First of all, there was no smell, no odor, and when I ate it, there was no taste, I was surprised, what is this?

[0054] "Huh?! Yes, that's it. My mind went blank. (I was relieved that the residual sourness had finally been removed.)

[0055] Although the prototype turned out just as I had imagined, I was satisfied and was thinking about the next step, so it was a huge shock to me.

[0056] But I quickly regained my senses. What on earth is this new food that has been developed? Even in my long life, I have never heard of a food like this.

[0057] Perhaps an incredible "thing" has been created, a "substance" that has never appeared in this world before, or perhaps an incredible "thing" has been brought into the world.

[0058] I had made tofu and worked at a milk processing company, and I thought I knew pretty much everything.

[0059] Even if I add milk to tofu, the smell and taste will come from the tofu, and only the nutrients will be added from the milk to the tofu. That was my motivation when I started making it.

[0060] It has changed into a tasteless, odorless food, a change of destination. The entire patent application that I had been writing had to be rewritten from scratch.

[0061] I'll leave out all the unnecessary details and keep it short. I will explain only the necessary steps in the tofu maker's production process (estimated).

[0062] We will also give the new food a name (a tentative name for distinction), "Animal and Plant Enzyme Food Aikenyoshi," which will be shortened to "Aikenyoshi."

[0063] Origin of the abbreviation for the new food name "Aikenyoshi" is the katakana name for "a healthy food made from a combination of animals and plants" (this was the only name I could think of to distinguish it).

[0064] In the tofu shop's manufacturing process, the only equipment used is a single "salithali" tank (the name may vary). Tofu makers make their tofu from soy milk with the okara removed.

[0065] The raw material is soy milk, and 2,000 kg is added to the salitary tank.

[0066] Heat sterilization, heated to 90°C with steam, held for 10 minutes

[0067] The amount of coagulant added, bittern and other unknown additives added is 10%.

[0068] Coagulation begins and ends immediately after adding bittern or other coagulant.

[0069] Determine the end of coagulation and make free water transparent

[0070] Tofu is completed by removing the free water. Manufacture of animal and plant enzyme food "Aikenyoshi"

[0071] I will explain this based on the process equipment used by tofu makers. From one saline tank (0065)

[0072] Preparation (a) Raw materials: 1,000 kg of soy milk (unadjusted) (b) Raw materials: 1,000 kg of milk (100% raw milk) (2,000 kg of 50:50 blend ratio) (c) The key to achieving fusion is to mix the raw materials in liquid form. (d) Without this liquid blend of ingredients, this new food would not have been possible. (e) Mix the ingredients thoroughly.

[0073] Heat sterilization (a) Heating, warming, 90℃, and holding for 10 minutes. It is thought that the fusion of animal and plant-based blended liquids will be further promoted by heating and warming. (b) Sterilization methods include 120°C for 2 seconds, but at this point I would like to refrain from taking any further risks. (c) Sterilization is completed by holding the mixture at 90°C for 10 minutes, but do not stop stirring during this time. (D) When you stop stirring, the fat in the milk will turn into a skin and solidify, rising to the top. Be careful. This is not the case if you have added a coagulant.

[0074] Add the coagulant, which is the bittern vinegar prepared in

[0026] . The time to add it is when the heat sterilization temperature reaches 90°C. After adding the water, wait for 10 minutes. This can be done at the same time as sterilization and can be finished at the same time.

[0075] Add the bittern vinegar in one go without interruption. Adding the ingredients little by little while watching the process, or temporarily stopping the addition, will also interrupt the coagulation process. This will cause unevenness in the batter. This is what is known as a time lag. This is a factor that can lead to failure. Be careful.

[0076] The final indication of when coagulation is complete is when the free water becomes transparent. Once the bittern vinegar is added, coagulation begins immediately and is completed in no time.

[0077] After solidification, the mixture is left to stand for 10 minutes, and the free water is removed, completing the animal and plant enzyme food "Aikenyoshi."

Claims

[Claim 1] "The process of mixing soy milk and milk in a 50:50 ratio" "The process of heating to 90°C while stirring" "The process of adding bittern vinegar (a liquid made by mixing bittern and vinegar in a 50:50 ratio)" "10-minute waiting process" "Removal of free water" "Methods for producing animal and plant foods."