使用説明書
弊社取扱い商品A【絹ごし、木綿豆腐】使用方法は下記の通りです。
豆乳濃度：
豆乳温度：
67～75℃
※70℃～72℃をお勧めします。
添加量：
豆乳に対して0.3～0.5％
（豆乳1ℓに対して3ｇ～5ｇ）
※0.4％をお勧めします。
溶解水：
製剤に対して2～4倍加水。
寄せ方：
流し込み、ワンツー、櫂(かい)
※ワンツー、かい寄せにつきましては撹拌回数を増やし強めに撹拌してください。
※ゲル化（トロミ）が出る程度。
尚、季節（気温）、水質、大豆種により凝固変化が発生する場合もございます。
評価
52
翻訳 / 英語
- 2020/11/04 07:51:53に投稿されました
Instruction manual
How to use “A”【Soft tofu, Firm tofu】is for the following.
Soy Milk concentration:
Soy Milk temperature:67～75℃
※70℃～72℃ is recommended
Addition amount:
0.3～0.5％ with the proportion of soy milk
Example 3g-5g per 1 litre of soy milk
※0.4％ is recommended.
Dissolved water:
Add 2-4 times of formulation
Gathering:
Flow, One-Two, Paddle
※One-Two, Stir firmly to increase the time of string for gathering.
※Until gelling(thickening) starts.
The coagulation may result depending upon the season/temperature, water quality, and the soybeans
How to use “A”【Soft tofu, Firm tofu】is for the following.
Soy Milk concentration:
Soy Milk temperature:67～75℃
※70℃～72℃ is recommended
Addition amount:
0.3～0.5％ with the proportion of soy milk
Example 3g-5g per 1 litre of soy milk
※0.4％ is recommended.
Dissolved water:
Add 2-4 times of formulation
Gathering:
Flow, One-Two, Paddle
※One-Two, Stir firmly to increase the time of string for gathering.
※Until gelling(thickening) starts.
The coagulation may result depending upon the season/temperature, water quality, and the soybeans
![[削除済みユーザ]](https://secure.gravatar.com/avatar/695023b4efd563721d13716b1457bc73.png?d=identicon&mode=crop&r=PG&s=42)
評価
44
翻訳 / 英語
- 2020/11/04 08:32:50に投稿されました
User manual
How to use our product A (silken, hard tofu) is below.
The temperature of soy milk:
The temperature of soy milk:
67-75 degree Celsius
We recommend 70-72 degree Celsius.
How much to add:
0.3-0.5% to the soy milk.
(3-5g for 1 liter soy milk)
We recommend to add 0.4%.
Solution water:
Add 2-4 times water to the satchel.
How to stir:
Add, one-two, storing
Stir more and vigorously regardingOne-two, stiring until gel texture.
Depending on seasons (temperature), the water quality, and quality of soy may cause the texture difference.
How to use our product A (silken, hard tofu) is below.
The temperature of soy milk:
The temperature of soy milk:
67-75 degree Celsius
We recommend 70-72 degree Celsius.
How much to add:
0.3-0.5% to the soy milk.
(3-5g for 1 liter soy milk)
We recommend to add 0.4%.
Solution water:
Add 2-4 times water to the satchel.
How to stir:
Add, one-two, storing
Stir more and vigorously regardingOne-two, stiring until gel texture.
Depending on seasons (temperature), the water quality, and quality of soy may cause the texture difference.
弊社取扱い商品B【絹ごし、木綿豆腐】使用方法は下記の通りです。
豆乳濃度：
豆乳温度：
冷却豆乳設備があれば10℃で混ぜ合わせ、ボイルや電子凝固にて加温して下さい。
温豆乳の場合、温度：65～73℃
（温豆乳での流し込み凝固ではボロボロ（荒れ）の豆腐になります。流し込みでは利用できません。）
添加量：
豆乳に対して0.3～0.5％
（豆乳1ℓに対して3ｇ～5ｇ）
※0.4％をお勧めします。
溶解水量：
塩化マグネシウム水溶液濃度をBrix18～22％で調整して下さい。
＝水１Lに対して商品300g
評価
52
翻訳 / 英語
- 2020/11/04 08:07:15に投稿されました
How to use “B”【Soft tofu, Firm tofu】is for the following.
Soy Milk concentration:
Soy Milk temperature:
If you have a device for chilling soy milk, mix it at a temperature of 10 degrees C and heat it by boiling or using an electronic coagulator.
Temperature for hot soy milk:65～73℃
(Flowing coagulation by hot soy milk may produce a rough tofu so that this cannot be used for the flowing.)
Addition amount:
0.3～0.5％ with the proportion of soy milk
Example 3g-5g per 1 litre of soy milk
※0.4％ is recommended.
Amount of dissolved water:
Adjust the density of magnesium chloride fluid to Brix 18-22%.
Example: The content of pack at 300g at 1 litre of water
Soy Milk concentration:
Soy Milk temperature:
If you have a device for chilling soy milk, mix it at a temperature of 10 degrees C and heat it by boiling or using an electronic coagulator.
Temperature for hot soy milk:65～73℃
(Flowing coagulation by hot soy milk may produce a rough tofu so that this cannot be used for the flowing.)
Addition amount:
0.3～0.5％ with the proportion of soy milk
Example 3g-5g per 1 litre of soy milk
※0.4％ is recommended.
Amount of dissolved water:
Adjust the density of magnesium chloride fluid to Brix 18-22%.
Example: The content of pack at 300g at 1 litre of water
評価
44
翻訳 / 英語
- 2020/11/04 08:42:55に投稿されました
How to use our product B (silken and hard tofu)
The density of soy milk:
The density of soy milk:
If you have cooling soy milk system, mix at 10 degree Celsius and warm by boiling or microwave.
For warm soy milk, temperature:65-73 degree Celsius.
When you use warm soy milk, tofu is going to be crumble.
Addition:
0.3-0.5% to soy milk.
(3-5g for 1 liter soy milk)
We recommend add 0.4%.
Solution water quantity:
Adjust magnesium chloride solution Brix 18-20%. Product 300g to 1 liter water.
The density of soy milk:
The density of soy milk:
If you have cooling soy milk system, mix at 10 degree Celsius and warm by boiling or microwave.
For warm soy milk, temperature:65-73 degree Celsius.
When you use warm soy milk, tofu is going to be crumble.
Addition:
0.3-0.5% to soy milk.
(3-5g for 1 liter soy milk)
We recommend add 0.4%.
Solution water quantity:
Adjust magnesium chloride solution Brix 18-20%. Product 300g to 1 liter water.
寄せ方：
流し込み（冷却豆乳の場合のみ）、ワンツー、櫂(かい)
※ワンツー凝固では上下撹拌1～２往復。かい撹拌は苦汁添加後、右３回転➝左１回転➝静止を基準として回転回数を変更します。
凝固方法
流し込み：型箱へ凝固剤溶解水を入れ、バケツに取った豆乳を型箱へ流し込む。
※ソフトウエハでは冷却豆乳使用時のみ可
ワンツー凝固：型箱に豆乳を入れ、ワンツー撹拌機にて上下撹拌
かい凝固：バケツに豆乳、凝固剤溶解水を入れかき回す。
かいを回しながら凝固剤添加後撹拌
評価
52
翻訳 / 英語
- 2020/11/04 08:35:10に投稿されました
Gathering:
Flow(Only in chilling soy milk), One-Two, Paddle
※At One-Two coagulation, stirring up and down at one or two rounds. At paddle stirring, after adding bittern, decide required times of the rotation which is referred to a standardized cycle of 3 turns right ➝ 1 turn left➝stop.
The method of coagulation:
Flow: Place the coagulant fluid to the box, pour the taken soy milk to the box.
※At soft-wafer, it works at use of chilling soy milk only.
One-Two coagulation: Pour the soy milk to the box, stir up and down by using a One-Two stirring machine.
Paddling coagulation: Stir soy milk with coagulant fluid in a bucket.
Stir after adding the coagulant fluid by paddling.
Flow(Only in chilling soy milk), One-Two, Paddle
※At One-Two coagulation, stirring up and down at one or two rounds. At paddle stirring, after adding bittern, decide required times of the rotation which is referred to a standardized cycle of 3 turns right ➝ 1 turn left➝stop.
The method of coagulation:
Flow: Place the coagulant fluid to the box, pour the taken soy milk to the box.
※At soft-wafer, it works at use of chilling soy milk only.
One-Two coagulation: Pour the soy milk to the box, stir up and down by using a One-Two stirring machine.
Paddling coagulation: Stir soy milk with coagulant fluid in a bucket.
Stir after adding the coagulant fluid by paddling.
評価
44
翻訳 / 英語
- 2020/11/04 08:54:48に投稿されました
How to gathering:
How to stir in, one-two, stiring
For one-two, stir up to down for 1-2 times.
For stiring, add Nigari turn right 3 times, turn left once, the stop. This is how you change.
How to harden tofu:
Add coagulants in the box and stir the soy milk.
Software is only used when you use cold soy milk.
One-two harden: add soy milk in a bucket and stir up to down using one-two stiring gadgets.
Stiring hardening: add soy milk and coagulants in a bucket and stir. Add coagulants while stiring.
How to stir in, one-two, stiring
For one-two, stir up to down for 1-2 times.
For stiring, add Nigari turn right 3 times, turn left once, the stop. This is how you change.
How to harden tofu:
Add coagulants in the box and stir the soy milk.
Software is only used when you use cold soy milk.
One-two harden: add soy milk in a bucket and stir up to down using one-two stiring gadgets.
Stiring hardening: add soy milk and coagulants in a bucket and stir. Add coagulants while stiring.
