JPH02163053A - Production of vegetable coagulating agent - Google Patents

Abstract

PURPOSE:To obtain a coagulating agent for bean curd or 'KONJAK' (devil's- tongue) capable of imparting active ingredients and aroma of edible plants to products by adding a well-known coagulating agent to a juice of an edible plant, its paste or a dried substance thereof and regulating the concentration thereof. CONSTITUTION:A juice of an edible plant, such as beefsteak plant, mugwort, citron, sea tangle or WAKAME seaweed, its paste or dried substance thereof is produced by a method for washing the edible plant, finely cutting and subsequently treating the washed plant with an ultrafine particulate pulverizer, etc. A well-known coagulating agent, such as alkaline metal salt, alkaline earth metal salt or glucono-delta-lactone, is added to the resultant juice, paste or dried substance thereof and the concentration thereof is regulated to afford a coagulating agent for bean curd or 'KONJAK'. The resultant coagulating agent is used to produce the bean curd, 'KONJAK', etc. Thereby, a product holding active ingredients (e.g. carotene, vitamin or fiber) and aroma of the edible plant can be produced.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a method for producing a coagulant for adding the active ingredients and aroma of edible plants to tofu and konjac to increase its commercial value.

(Conventional technology and problems) Many of the known artificial coagulants contain many intermediate by-products from the manufacturing process of industrial chemicals, and are not necessarily perfect in terms of food safety.
In addition, natural bittern has become difficult to obtain due to the decline of the old salt production method. Glucono delta lactone, which is also used as a coagulant, is used for silken and soft tofu and is not suitable for producing firm tofu or konnyaku.

As a way to improve this drawback, a coagulant that utilizes alkali group salts and alkaline earth group salts in edible plants was developed.
63-119479, the content of metal salts in edible plants is not uniform depending on the place of production, harvest time, leaves, stems, etc., even in the same type of plant, and the amount of metal salts contained in edible plants is It was necessary to quantitatively analyze calcium and magnesium and find the optimal amount to add.

The present invention improves this drawback by adding a known coagulant to the juice, paste, and dry powder of edible plants, and blending it to a constant coagulant content, making it possible to produce tofu etc. under constant conditions. The object of the present invention is to provide a method for producing a plant-based coagulant.

(Means for Solving the Problems) The plants used in the present invention may be plants other than those containing high calcium and magnesium, and all edible plants can be used as the main raw material for the coagulant.

After harvesting, edible plants are immediately shredded into paste or made into juice using solid-liquid separation technology, and then this paste/juice is made into dry powder using drying technology as the main raw material.

The amount added to this juice/paste/dry powder as a coagulant during the production of tofu, etc. is 10% to 25% of the soymilk, and the concentration is such that it will coagulate sufficiently (100mg to 100mg).
The vegetable coagulant is produced by adding and blending a known coagulant to give a total amount of 0,000 mg).

Edible plants used as raw materials are quickly collected, thoroughly washed, and shredded using a cutter or chopper in the usual manner.

The shredded raw material is made into a paste using an ultrafine grinder 1 (super mass colloider) or the like.

Add 100 mg to 10.00 mg of a known coagulant to this paste.
0mg is added and mixed, and processed by ultra-high temperature instant sterilization method etc. to manufacture.

Alternatively, the paste can be manufactured by obtaining supernatant water using solid-liquid separation technology such as centrifugation, adding and blending a known coagulant to this, and sterilizing it, or further producing the paste/supernatant water. A known coagulant is added and mixed, and then dried in a dehumidifying dryer at normal temperature to produce a powder coagulant.

In producing the coagulant of the present invention, it is preferable to use edible plants containing high calcium and magnesium as raw materials in order to keep the amount of known coagulants to be added to a minimum and to comply with natural and healthy preferences.

When turning raw materials into paste, juice, or dry powder, exposing them to high temperatures will destroy the active ingredients such as carotene and vitamins in the raw materials, impairing their nutritional value, so these operations should be performed at temperatures below room temperature. For the same reason, a sterilization method that minimizes the heat wave history of the raw material is desirable.

If the p)l value of the raw material becomes high, not only will carotene and vitamins be destroyed, but it will also cause protein denaturation.
It is desirable to mix the ingredients at least once as necessary.

(Effect of the invention) If tofu/konnyaku is produced using the coagulant of the present invention, when soymilk/konnyaku coagulates, carotene, vitamins, carbohydrates, etc. in the coagulant! Li fiber, chlorophyll, etc. are wrapped in the protein in soy milk and the mannan in konnyaku and coagulate together, increasing the nutritional value.In addition, the flavor of the edible plants, which are the main ingredients of the coagulant, is preserved. Since it can be transferred to tofu and konjac, it can be used to make tofu with vegetable flavors such as shiso, mugwort, and seri, and fruit flavors such as yuzu, kabosu, and sudachi, and seaweed flavors such as nore, konbu, and wakame. Konjac etc. can be manufactured.

Claims (1)

[Claims] Tofu is made by adding known coagulants such as alkali salts, alkaline earth salts, and glucono-delta-lactone to edible plant juices and pastes or their dried products to adjust the concentration.
Method for producing konnyaku coagulant.