JP2006122028A - Method for producing tofu having excellent storable duration by reducing water content - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain tofu that is made from soybean protein replacing animal protein recently causing problems in many ways, is safe, stably supplied, yet is inexpensive, improves defects which tofu conventionally has, reduces water content and keeps well for a long time. <P>SOLUTION: The tofu that is safer, more inexpensive, has a lower water content than that of a conventional one and excellent storable duration is mass-produced by reducing water content of tofu in a pressing and molding process approximately without changing a conventional production process of tofu, further adding a draining process for adding mellowness and carrying out vacuum packaging and sterilization. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

The present invention relates to a method for producing tofu that reduces moisture and improves shelf life, while conventional tofu is generally eaten with miso soup or cold meat, etc., and cheaper to replace animal protein As a vegetable protein that can be supplied in a safe and stable manner, it can be used as it is without draining or hot water before cooking. Is the method.
[Background Technology]

It is said that tofu was made in China about 2,000 years ago, and it is said that it was introduced to Japan from the Nara period to the Heian period. In Japan, it was not until the Muromachi period that it became possible to eat tofu in earnest, especially during the Edo period, and it was said that many tofu dishes were made in earnest in the Japanese dietary habits throughout Japan. It is. However, compared to the progress of other foods, tofu has hardly progressed since the Edo period. The main reason is that the tofu does not last long, and the best-before period is about 2 to 5 days, and most of them are now used in homes in miso soup or cold soup.
Also, when trying to use it for other dishes, pre-treatment such as draining or hot water is often required, which is a major factor. That said, tofu has become a national food for Japanese people and is still one of the indispensable items on the table.
[Environment for food]

Recently, there has been an increase in the number of consumers who have been wary of animal proteins due to problems such as bovine BSE against animal protein, bird flu, fish herpes, and heavy metal contamination of seafood due to marine pollution. There is a growing demand for safer proteins.
Furthermore, from the standpoint of resource conservation, collection restrictions and whaling bans like whales are occurring.
On the other hand, obesity and health problems have been picked up, and soy products with high protein and low calories have been highlighted worldwide as an alternative to animal protein.
[Disclosure of the Invention]
[Problems to be Solved by the Invention]

Among the “soy products”, tofu has been blended into the Japanese diet since ancient times and has become one of the indispensable items on the table.

However, conventional tofu (1) has a short shelf life and is only about 2 to 5 days from the date of manufacture, and can only be stocked as much as necessary at a time. However, recently, tofu, which is said to have around 15 days, has been made, but in any case there is a problem that the shelf life is short.
In (2), it must be placed in the water, which increases the weight, which is inconvenient to carry and may cause water to spill. Moreover, even if it puts into a refrigerator, a large space is required.
(3) The scope of reason is limited, and it is troublesome because it takes time to drain water or hot water other than putting it in cold noodles or miso soup.
(4) Conventional tofu often loses its shape during cooking or eating, making it difficult to eat and also reducing appetite.
There are disadvantages such as.

Therefore, there are an increasing number of people who demand tofu that reduces moisture and does not require pretreatment for cooking to improve shelf life.

In the conventional manufacturing method, drained tofu is made by applying pressure when molding tofu and draining the water in a short time. However, the tofu made by this method can not be drained evenly and eats as if it is rustic. It is not suitable to be used, and is mainly mixed with raw materials such as ham, bacon, hamburger and so on.

In order to eliminate such a rough feeling, a method of draining water over almost 24 hours while putting the finished tofu in a cloth, net or tofu container has been developed. It is unhygienic because there are many opportunities to touch it with a cloth or net. Also, in the method of draining water contained in a tofu container, there is a risk that the tofu will be damaged at that time or a piece of the container may be mixed in by making a hole in the container or cutting with a cutter. In addition, it is difficult to produce a large amount of water for a long time.
[Means for solving the problems]

As the present invention compensates for the disadvantages of conventional tofu, it eliminates the messy feel when draining water, can add mellowness, solves unhygienic problems such as touching with hand, and shortens the time. This makes it possible to make tofu that reduces the amount of water and improves shelf life.

The present invention takes more time than conventional tofu in the process of molding and squeezing in the conventional tofu manufacturing process, and the molding is finished in 80% to 85% compared to 85% to 90% moisture in the conventional tofu In the second stage, the basic technical idea is to switch to lighter pressure and drain water for a predetermined time.

According to the present invention, unlike drained tofu made only by molding press, there is no rough feel, and mellowness and umami are added.

When switching to lightweight pressurization, the mellowness and umami will be further added if this operation is performed underwater.

By cutting the tofu with reduced water content into an appropriate size and sterilizing it by vacuum packaging, the amount of water can be reduced hygienically without touching human hands, improving the shelf life. You can make tofu.
In addition, one of the features of this manufacturing method is that the tofu can be freely sized because it cuts the water-reduced one, and it can be made from a large one used for business to a dice tofu that can be cooked as it is.

In order to improve the shelf life, the tofu that has been vacuum-packed and reduced in moisture by sterilized with chilled food storage technology is sterilized with steam at 85 ° C to 90 ° C for about 30 minutes without degrading the flavor of the tofu. Can be made.

By the above-described method for producing tofu that reduces moisture and improves the shelf life according to the present invention (1) Since the light weight is applied to the conventional production process, the production method is simple and it is produced hygienically without touching human hands. can do.
(2) Since moisture is reduced by light pressure, water can be cut evenly and mellowness is added.
(3) Since the manufacturing method is simple and the manufacturing time is shortened, mass production becomes possible.
(4) Since the moisture is reduced and then cut, the size of the tofu becomes free.
(5) Since it is sterilized after vacuum packaging, it can be stored for a long period of time, resulting in a long-lasting tofu.
(6) Unlike conventional tofu, the repertoire of dishes is widened, and pretreatment such as draining and hot water is not necessary.
Various effects such as can be obtained.
[Mode for Carrying Out the Invention]

An embodiment of a method for producing tofu that reduces moisture and improves shelf life according to the present invention will be illustrated and described in detail below.
As shown in Fig. 1 tofu production method, traditional tofu is washed with soybeans, soaked in water, softened and ground to make soy milk, heated and rubbed with cloth to separate soy milk and okara into soy milk A method is generally used in which bittern, clarified powder, GDL, etc. are added, solidified, placed in a box, press-molded, and moisture cut to 85% to 90% and cut and packaged. In the present invention, the moisture is pressurized to 75% to 85% at the stage of pressure molding, and the tofu after the pressure molding is completed (FIG. 2) is subjected to a draining process as in the production method of the present invention. In this method, 10 kg to 50 kg of heavy stone or the like is placed on a box that has been pressed and molded for 1 hour to 5 hours, and water is slowly drained so that the water content becomes 70% to 80%. At this time, if this operation is performed in water, the mellowness is added, but the mellowness is not necessarily required in the water. In addition, using a pressure molding machine as it is instead of cobblestone, the tofu produced by pressure molding is slowly added over 30 minutes to 5 hours at half the pressure (1 kg / cm ² or less) of pressure molding. A similar product can be made even if the water is drained. In this case, the lower the pressure and the longer the draining time, the more mellowness is added. After the drainage, the tofu with reduced water content is cut to a suitable size, vacuum-packed, and sterilized with steam.

For sterilization, the chilled food preservation technology is sterilized at high temperature and heat sterilization in a boil tank for about 30 minutes at 85 ° C to 90 ° C. Can be made.
[Possibility of industrial use]

Tofu that reduces moisture and improves shelf life made according to the present invention is established as a food that changes the dietary habits of Japan as a safe food alternative to fish and meat protein in addition to the traditional way of eating tofu. there is a possibility.

(FIG. 1) is a general tofu manufacturing process (FIG. 2), which is a tofu manufacturing process that reduces moisture and improves shelf life.

Claims (3)

A tofu manufacturing method that improves the shelf life by adding a draining process to the tofu manufacturing process, vacuum-packing the obtained tofu and sterilizing it to reduce the water produced A tofu product that reduces moisture and improves shelf life The tofu product which processed the tofu product which reduced the water | moisture content manufactured in Claims 1-2, and improved shelf life

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