JPH0463665B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Fields] Tofu is a traditional Japanese food from ancient times, and cotton tofu and silk tofu are representative examples. The tofu according to the present invention is granular tofu obtained by cutting silk-strained tofu into cutting cards and tightening the cards by heating. Traditionally, tofu has been used, or many attempts have been made, to use it in Western cuisine, as well as Japanese cuisine. However, tofu's original flavor and texture are limitations, and its use in Western cuisine has not yet become widespread. This granular tofu has a meat-like chewy texture and the accompanying tofu's original flavor that is even more desirable, so it can be used in various Western dishes as a substitute for ground meat, and its uses are extremely wide. It is something. [Prior art] There are many reports on the production of granular soy protein from soybeans, defatted soybeans, or defatted soybean powder, but these involve adding natural thickeners, adding water, kneading, and granulating with an extrusion molding machine. or by kneading with gluten, molding, freeze-drying, or surface solidification (for example, JP-A-50-7030, JP-A-55-
7002, JP-A-55-7030, etc.) In these manufacturing techniques, not only are the equipment, processes, etc. complicated, but the freeze-drying method also inevitably increases the manufacturing cost. [Problems to be solved by the invention] Granular soybean protein can be obtained using conventional techniques, but it is clearly different from the granular tofu produced by this invention, and it is not tofu in terms of flavor etc. It's something that doesn't exist. That is, granular soybean protein generally has a poor flavor, and even if it has an excellent flavor, it is mainly used as a bulking agent by being kneaded with food materials. The granular tofu according to the present invention can be widely used as a cooking ingredient, and is clearly "tofu", similar to or superior to original tofu in terms of flavor and texture. [Means for solving the problem] This invention provides a novel granular tofu having a meat-like chewy texture by cutting silk strained tofu and tightening a cutting card with heat. Such granular tofu can be used as an ingredient in a wide variety of cuisines, whether Japanese or Western. That is, silk tofu obtained by a conventional method is cut into 3-15 mm squares, and heated at 70-95°C using a rotary pot.
The tofu is stirred and heated for a while in hot water, then the hot water and tofu are separated, and the tofu is used as is or after cooling, further stirred and heated to evaporate water, and the final solid content is reduced to a weight ratio of 20 to 40. % of granular tofu. The silk tofu used as the raw material for this invention is
Hardness, shape, etc. do not matter as long as it is made by a conventional method, but an example of the manufacturing method is as follows. That is, the soybeans are soaked in water and swollen, then ground together with water, separated into soy milk and okara after heating, and then a coagulant (calcium sulfate, magnesium chloride, glucono delta-lactone, or any other type) is added to the soy milk. It can be obtained by adding and solidifying it, and then cutting it as it is or cutting it into an appropriate size, or by going through a subsequent exposing process. The silk tofu is cut into square pieces of 3 to 15 mm, and this cutting can be easily done using stainless steel wire, piano wire, or the like. next,
Place the cut tofu in hot water at 70-95°C, or pour hot water over the cut tofu and stir and heat for a while. In this case, if the temperature is lower than 70℃, the firmness will be poor, and even if reheated in the next step, the final solidity will often be low.If the temperature exceeds 95℃, it will become firm and the structure and flavor will deteriorate. . As described above, temperature control in this step is important in relation to stirring and heating time. This process yields a tofu shoe king card. Separate this shoe king card from hot water,
Either as is or after cooling, drain the water, stir and heat until the final solid content is 20-40%. This stirring and heating is performed using a rotary pot or the like. This heating process brings the surface of the tofu into a perfectly dry state, and the grains do not stick together even after subsequent changes in heating conditions and physical conditions. Furthermore, even if the granular tofu solidifies into blocks, it can be easily returned to the granular tofu by heating by cooking, heating, or mixing with a liquid. In addition, 5 to 5 fats and oils are added to the soy milk made from silk tofu.
Even if it is made by emulsifying 20%, granular tofu can be made using the same method as above. When the addition rate of oil and fat is less than 5%, the effect on flavor is small, and when it exceeds 20%, emulsification problems can be further exacerbated, making it possible to use it more widely. [Effect] Silky tofu was cut into pieces of 3 mm, 10 mm, and 15 mm, and granular tofu was obtained using the production method of the present invention. The cooking time and cooking temperature of this granular tofu were set for each cutting size, and the product was evaluated in terms of chewiness, uniformity of structure, flavor, significance compared to original tofu, and final solid content. I did it. The results are shown in Tables 1 to 3.

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〔Example〕

1. 10 kg of whole soybeans were soaked in water overnight, ground together with water, heated, and separated into soy milk and okara to obtain 100 kg of soy milk. 0.3 to 0.4 kg of calcium sulfate was added to this soy milk to coagulate it, and silken tofu was prepared. This silk tofu was cut into square pieces of 5 to 10 mm with a stainless steel wire, placed in a tank containing 250 kg of hot water at 70 to 95°C, and kept at a constant temperature for 20 to 40 minutes while stirring with an agitator. Next, hot water was removed, water was poured in to cool the tofu, the tofu was taken out on a wire rack, the water was drained, the tofu was transferred to a rotary pot, and heated for 10 minutes to obtain 30 kg of granular tofu with a total solid content of 25%. 2 10 kg of oil and fat were added to soy milk obtained in the same manner as in 1 above, and the mixture was homogenized under a pressure of 150 kg/cm ² to obtain about 110 kg of emulsified soy milk. 0.33 to 0.44 kg of calcium sulfate was added to this soy milk, and 40 kg of granular tofu with a total solid content of 35% was obtained in the same manner as in 1.

Claims (1)

[Claims] 1. Silk tofu obtained by a conventional method, 3 to 15 mm thick.
Cut into squares, stir and heat in hot water at 70 to 95°C for 10 to 50 minutes, then separate the tofu from the hot water, leave the tofu as it is or after cooling, stir and heat in a rotary pot, etc. Granular tofu with a final solid content of 20 to 40% of the original weight ratio by evaporating the water. 2. The tofu according to claim 1, wherein the silk tofu is made by emulsifying 5 to 20% oil and fat in soy milk.