CN1711905A - Tofu coagulation agent - Google Patents
Tofu coagulation agent Download PDFInfo
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- CN1711905A CN1711905A CNA200510079677XA CN200510079677A CN1711905A CN 1711905 A CN1711905 A CN 1711905A CN A200510079677X A CNA200510079677X A CN A200510079677XA CN 200510079677 A CN200510079677 A CN 200510079677A CN 1711905 A CN1711905 A CN 1711905A
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Abstract
The present invention relates to a water-in-oil (W/O) emulsified bean curd used solidification preparation which is characterized in that the preparation comprises the following components: 1) 5-30wt 1norganic salt bean curd coagulant, 2) 0.5-5.0wt00198E0Colyglycerol condensed ricinoleate, 3) 0.1-5.0wt 5.584305e-307mulsion with HLB above 10, and 4) 20-60wt150135674il phase. The invention also includes the following water-in-oil emulsified bean curd used coagulant which is characterized in that the coagulant includes grease, emulsion, water, magnesium and sodium chloride, besides 1) the concentration summation of magnesium chloride and sodium chloride is 12 to 20wt, 2) the weight ratio between the magnesium chloride and the sodium chloride is 1/1 to 15/1.
Description
Technical field
The present invention relates to tofu coagulation agent.
Background technology
In the bean curd autofrettage of having used inorganic salts tofu coagulation agent such as bittern, because the Hirschfeld-Klinger reaction speed of coagulating agent such as bittern is exceedingly fast, wayward reaction speed is difficult to obtain the bean curd of stabilizing quality.In JP-B 62-5581, JP-A 10-57002, JP-A 2000-32942, disclosed the method that the Hirschfeld-Klinger reaction of bittern is postponed bittern emulsification.
Present known employing by grease and emulsifying agent emulsification during the coagulating agent of magnesium chloride brine, make the bean curd Hirschfeld-Klinger reaction of adopting magnesium chloride postpone, thereby obtain the bean curd (JP-A 5-304923, JP-A 10-57002, JP-A 10-179072, JP-A2000-217533) as the soft silk with compact tissue.
Summary of the invention
Water-In-Oil of the present invention (W/O) oil-in-water type tofu coagulation agent is characterized in that: (1) inorganic salts tofu coagulation agent 5～30 weight %, (2) polyglycereol condensation ricinoleate 0.5～5.0 weight %, (3) HLB are at 0.1～5.0 weight % of the emulsifying agent more than 10 and (4) oil phase 20～60 weight %.
Invert emulsion type tofu coagulation of the present invention agent, it is characterized in that: contain grease, emulsifying agent, water, magnesium chloride and sodium chloride, wherein, 1) the concentration summation of magnesium chloride and sodium chloride is 12～20 weight %, 2) weight ratio of magnesium chloride/sodium chloride is 1/1～15/1.
The method of JP-B 62-5581, JP-A 10-57002, JP-A 2000-32942 is very imperfect.Though disclosed the method for using emulsifying agents such as polyglycereol condensation ricinoleate for the emulsion of mixing bittern, this method has certain effect to the stable emulsifyingization of bittern emulsion, but have fine-textured skin in modulation, during high-quality bean curd springy, for make the bittern emulsion in the soya-bean milk disperse to mix thinlyyer, need big dispersion shearing.
In addition, when using the low emulsification coagulation agent of density of magnesium chloride, bean curd has oily stink, or forms the peculiar smell of emulsifying agent, simultaneously the distinctive sweet taste of imperceptible magnesium chloride.On the other hand, when using the high emulsification coagulation agent of density of magnesium chloride,, can make the storage stability variation of preparation though the local flavor of bean curd improves.
Provided by the inventionly can make preparation stability and the good dispersion in soya-bean milk and have fine-textured skin, have elastic force, the tofu coagulation agent of the bean curd of mouthfeel is arranged.
The present invention relates to provide the tofu coagulation agent of the bean curd of preparation stability and good dispersion, raciness.In addition, the present invention relates to make better stability of preparation, the tofu coagulation agent of bean curd of unique sweet taste of magnesium chloride is arranged.
The present invention comprises by formation being used for making bittern at the emulsifying agent of grease stable emulsion be used for making emulsion evenly to be mixed in the w/o type emulsification coagulating agent with specific composition of the emulsifying agent of soya-bean milk, use very little dispersion shearing in soya-bean milk, to disperse mixing and found promptly, also can modulate have fine-textured skin, the tofu coagulation agent of high-quality bean curd springy.
The present invention is by in containing the invert emulsion type tofu coagulation agent of grease, emulsifying agent, water and magnesium chloride, cooperates specific small amount of sodium chloride, improves preparation stability and the technical scheme of improving the local flavor of gained bean curd thus.
In addition, HLB is meant the method for using as non-ionic surface active agent (J.Soc.Cosmetic.Chemists, 1311 (1949)) by following mathematical expression Griffin regulation.
HLB=20 * (molecular weight of hydrophilic group part)/(molecular weight of surfactant)
Among the present invention, Water-In-Oil (W/O) oil-in-water type tofu coagulation agent is meant, the inorganic salts aqueous solution such as magnesium chloride or sodium chloride is emulsified into the material of water-in-oil type with grease, emulsifying agent.As the inorganic salts coagulating agent, can enumerate more than one magnesium chloride, calcium chloride, calcium sulfate, the anhydrous salt and the moisture salt thereof of magnesium sulfate, wherein be preferably magnesium chloride six hydrated salts and calcium chloride two hydrated salts.Inorganic salts tofu coagulation agent content is 5～30 weight %, is preferably 8～28 weight %, is preferably 10～25 weight % especially.Less than 5 weight % the time, the use amount of coagulation agent is had to more, therefore will not select for use.And when being higher than 30 weight %, can cause being difficult in bean curd, evenly disperseing.The concentration of the inorganic salts tofu coagulation agent of aqueous phase is 10～40 weight %, is preferably 12～38 weight %, more preferably 14～36 weight %.In addition, concentration and content convert with anhydrous salt.And also can with other inorganic salts or coagulating agent, (Glucono-δ-Lactone), calcium sulfate etc. are also used as sodium chloride, potassium chloride, glucono-.
Grease is that mobile polyol fatty acid ester is arranged under the normal temperature, as triglyceride, diglyceride, sorbitan fatty acid ester, methyl glycol fatty acid ester etc.As triglyceride, can enumerate, rapeseed oil, soybean oil, fish oil, sunflower oil, corn oil, palm oil, palm kernel oil, coconut oil, tallow, or the triglyceride that forms by the medium chain fatty acid of carbon number 8～10, with the oil after their fractionation (sorting), their ester-exchanged oil, fixed oil, or, be preferably corn oil, rapeseed oil, soybean oil especially with they any mixed triglycerides.As the diglyceride of the carbon number 6～24 of diglyceride preferred structure aliphatic acid, preferred especially acid comprises the diglyceride of oleic acid as structural fatty.As sorbitan fatty acid ester, the sorbitan fatty acid ester of the carbon number 6～24 of preferred structure aliphatic acid is preferably sorbitan monooleate, sorbitan trioleate etc. especially.As methyl glycol fatty acid ester, the methyl glycol fatty acid ester of the carbon number 6～24 of preferred structure aliphatic acid is preferably propylene glycol mono-oleate, Rikemal PO 200 especially.
As HLB at the emulsifying agent more than 10, can enumerate polyglyceryl fatty acid ester, polyethylene glycol oxide (20) sorbitan fatty acid ester (poly-sorbitan) and the sucrose fatty ester of the carbon number 10～24 of for example structural fatty acid, the preferably glycerine degree of polymerization is that the degree of polymerization of 4～12 polyglycereol monolaurate, glycerine is 3～12 polyglycereol monoleate and polyethylene glycol oxide (20) sorbitan laurate (poly-sorbitan 20) and polyethylene glycol oxide (20) sorbitol anhydride oleate (poly-sorbitan 80).
Polyglycereol condensation ricinoleate is glycerine unit 2～15, preferred 5～10 polyglycereol and the condensation degree 2～10 of ricinoleic acid, is preferably the ester that 3～6 condensation ricinoleate forms.The SY Glyster CR-310, the CR-500 that have this medicine of slope (strain) to make in the commercially available product, and the Sunsoft 818SK of sun chemistry (strain) manufacturing etc.
In the present invention, also can also use at the emulsifying agent below 7 with the HLB beyond the polyglycereol condensation ricinoleate.As HLB at the emulsifying agent below 7, monoglyceride, polyglyceryl fatty acid ester, D-sorbite liver fatty acid ester, the sucrose fatty ester of the carbon number 10～24 of for example structural fatty acid be can enumerate, citric acid glyceryl monooleate, mono succinate olein, ten glycerine, nine eruciates, sorbitan monooleate, sorbitan trioleate are preferably.
Dispersed for satisfying, the water/oil of emulsification coagulation agent is in a ratio of W/O=40/60～80/20.
HLB is 0.1～5.0 weight % at the emulsifier content more than 10, considers the local flavor of dispersiveness, storage stability and bean curd in soya-bean milk, and preferred 0.2～4.0 weight % is preferably 0.4～3.0 weight % especially.Polyglycereol condensation ricinoleic acid ester content is 0.5～5.0 weight %, considers the local flavor of storage stability, bean curd, and the content in the emulsification coagulating agent is preferably 1.0～3.0 weight %, is preferably 1.3～2.0 weight % especially.HLB is 0.1～5.0 weight % at the emulsifier content below 7, considers the local flavor of storage stability, bean curd, and the content in the emulsification coagulating agent is preferably 0.5～3.0 weight %, is preferably 1.0～2.0 weight % especially.
In addition, the soya-bean milk that uses among the present invention can use the arbitrary soybean varieties among IOM, Vinton (PVC Application ト Application), Vinson (PVC Application ソ Application), Chinese soybean, Enrei (エ Application レ ィ), Fukuyutaka (Off Network ュ カ), the Tachinagaha ( チ Na ガ Ha) etc.And the concentration of soya-bean milk uses Brix9～13 of adopting usually to get final product.
In the use of this coagulating agent, use dispersion machines such as high-speed cropping dispersion machine or static mixer to carry out the dispersion of coagulating agent by the soya-bean milk of conventional method adjustment.Especially preferably use turbine stator type high speed dispersor.In addition, preferably to transfer in the soya-bean milk as the inorganic salts coagulating agent be more than the 0.20 weight % to the use amount of coagulating agent.And the soya-bean milk temperature of coagulating agent when disperseing is preferably 60～90 ℃.
In above-mentioned tofu coagulation agent, the agent of inorganic salts tofu coagulation contains magnesium chloride and sodium chloride, preferred 1) the concentration summation of magnesium chloride and sodium chloride is 12～20 weight %, 2) weight ratio of magnesium chloride/sodium chloride is 1/1～15/1 form.
In addition, the agent of inorganic salts tofu coagulation preferably contains magnesium chloride and sodium chloride.And the oil phase/water of preferred invert emulsion type coagulating agent is in a ratio of 40/60～75/25.Use contains the emulsifying agent of polyglyceryl fatty acid ester, also preferred 0.2～8.0 weight % of the content of the polyglyceryl fatty acid ester in this tofu coagulation agent.
The present invention is the agent of invert emulsion type tofu coagulation, it is characterized in that: contain grease, emulsifying agent, water, magnesium chloride and sodium chloride, and 1) the concentration summation of magnesium chloride and sodium chloride is 12～20 weight %, 2) weight ratio of magnesium chloride/sodium chloride is 1/1～15/1.Below, be explained.
In the present invention, the agent of invert emulsion type tofu coagulation is with grease, emulsifying agent magnesium chloride brine to be emulsified into the material of water-in-oil type, and the present invention is the material that has cooperated specific a spot of sodium chloride in the oil-in-water type coagulating agent.
Magnesium chloride can use anhydrous salt or its moisture salt.In addition, also can with other coagulating agent and usefulness, for example with potassium chloride, glucono-, calcium sulfate etc. and use.
In the present invention, the concentration summation of magnesium chloride in the oil-in-water type coagulating agent and sodium chloride is 12～20 weight %.When this amount was lower than 12 weight %, the gained emulsifying agent had peculiar smell, and can become and can't experience the sweet taste of magnesium chloride uniqueness.On the other hand, when being higher than 20 weight %, the storage stability that can produce preparation worsens, separate out problems such as causing being difficult to make preparation because of sodium chloride.
And among the present invention, the weight ratio of the magnesium chloride/sodium chloride in the oil-in-water type coagulating agent need be 1/1～15/1, is preferably 1.5/1～10/1, more preferably 2/1～5/1.Sodium chloride is too much, and saline taste can be overweight, has problem on the local flavor, and sodium chloride is very few, does not then have additive effect, can not reach the purpose of improving local flavor.
In addition, among the present invention, can add flavoring at aqueous phase.As flavoring, can enumerate: the L-NaAsp; the DL-alanine; L-arginine L-glutamate; glycine; L-glutamic acid; the L-potassium glutamate; the L-calcium glutamate; the L-sodium glutamate; the L-psicosoma; 5 '-Sodium Inosinate; 5 '-sodium uridilate; 5 '-sodium guanylate; 5 '-cytidine acid sodium; 5 '-ribonucleotide calcium; 5 '-sodium ribonucleotide; butanedioic acid; butanedioic acid one sodium; disodium succinate; the DL-potassium hydrogen tartrate; the L-potassium hydrogen tartrate; the DL-sodium tartrate; the L-sodium tartrate; sodium lactate; taurine; the L-theanine; potassium chloride; whey salt (whey salt); D-mannitol etc.
In addition, in the present invention, the weight ratio of the magnesium chloride/flavoring in the oil-in-water type coagulating agent need be 1/1～15/1, is preferably 1.5/1～10/1, more preferably 2/1～5/1.Flavoring is too much, and taste can be overweight, has problem on the local flavor, and flavoring is very few, does not then have additive effect, can not reach the purpose of improving local flavor.
Grease can use above-mentioned kind.
Be not particularly limited as emulsifying agent used in the present invention, can enumerate polyglyceryl fatty acid ester (polyglycereol condensation ricinoleate, other polyglyceryl fatty acid ester etc.).Polyglycereol condensation ricinoleate is that the glycerine unit is 2～15, the condensation degree that is preferably 5～10 polyglycereol and ricinoleic acid is 2～10, be preferably the ester that 3～6 condensation ricinoleate forms.The SY Glyster CR-310, the CR-500 that have this medicine of slope (strain) to make in the commercially available product, Sunsoft 818R, Sunsoft 818SK etc. that sun chemistry (strain) is made.Polyglyceryl fatty acid ester preferred fatty acid carbon number is more than 20.As concrete example, as eruciate, be the ester that glycerine unit 2～15, preferred 6～12 polyglycereol and erucic acid form, preferred HLB is below 6.The SY Glyster-NE-750, the OE-750 that have this medicine of slope (strain) to make in the commercially available product.In addition, also can with other emulsifying agent, for example lecithin, monoglyceride, sucrose fatty ester, sorbitan fatty acid ester, cithrol and use.
In the present invention, dispersed for satisfying, the oil phase of invert emulsion type coagulating agent/water ratio is preferably 40/60～75/25.
Consider the aspects such as local flavor of keeping quality, bean curd, the use level of the polyglyceryl fatty acid ester in the emulsification coagulating agent is 0.2～8.0 weight %.
Also can use above-mentioned soya-bean milk.Soya-bean milk concentration adopts normally used Brix10～15 to get final product.
The use of this coagulating agent is same as above.
The specific embodiment
Following embodiment is the narration to the specific embodiment of the present invention.But embodiment is of the present invention illustrating, and is not to be used to limit the present invention.
Embodiment 1～4
Form the cooperation of the emulsification coagulating agent that carries out total amount 500g with cooperation as shown in table 1 after, complex is warmed up to 60 ℃, under 8000rpm, carries out 1 minute emulsification, obtain the emulsification coagulating agent with homogenizer.Carry out the evaluation of following preparation storage stability at each emulsification coagulating agent, summary result is shown in Table 1.
[storage stability of preparation]
The coagulating agent that system is complete was preserved one month down at 20 ℃, and range estimation is differentiated and had or not grease to separate out (degreasing), represent not have grease with zero to separate out, with * represent have grease to separate out.
Then, as follows, made bean curd.
[manufacturing of bean curd]
Soya-bean milk has used the soya-bean milk of the Brix12 that obtains according to conventional method with soybean Vinton.Adjust to 80 ℃, in this soya-bean milk of the speed liquor charging that utilizes constant displacement pump to divide with 750g/, use constant displacement pump in pipeline, to mix this emulsification coagulating agent, make that density of magnesium chloride is 0.3 weight % in the soya-bean milk, use Milder (ebara corporatlon system) under the revolution of 3000rpm, to carry out mechanical dispersion then.In framework (8cm * 7cm * 3cm (highly)), inserted 150g dispersion treatment liquid.After the slaking 20 minutes, preserve an evening down at 5 ℃.Evaluation result with the rerum natura of following benchmark evaluation bean curd, soft property, local flavor is as shown in table 3.
[rerum natura of bean curd]
With bean curd be cut into radius 1cm, the height 1.5cm cylinder, carried out the compression failure test with creep meter (creep meter) (mountain electricity (strain) system).With breakaway poing intensity (N) is the hardness of bean curd, and with the compression distance of breakaway poing: fracture distortion factor (%) is the elasticity of bean curd.The elasticity that fracture strength 5N is above, the bean curd of fracture distortion factor more than 50% has sufficient hardness, excellence.
[the soft property of bean curd]
Carried out the sense evaluation by 5 experts.Be divided into zero, △, * three grades estimate.
[local flavor of bean curd]
Carried out the sense evaluation by 5 experts.Estimate and to adopt a method by 5 of monobasics (Monadic) and carry out, the best bean curd of local flavor is 5 points, and the poorest bean curd of local flavor is 1 point.According to 5 people's mean value, less than 2.3 be designated as *, more than 2.3, be designated as △, be designated as zero more than 3.7 less than 3.7.
Comparative example 1～4
As shown in table 2, carry out the cooperation of emulsification coagulating agent, with method modulation same as the previously described embodiments, and carried out the evaluation that bean curd is modulated.Its result is as shown in table 3.
Bean curd among the embodiment when the emulsification coagulating agent disperses to mix in soya-bean milk, even under the slow speed condition of 3000rpm, sufficient consistency and elasticity is arranged also, is uniform soft tissue, and local flavor is excellent.The bean curd of comparative example 1～3 when disperse mixing, can not form the bean curd of even and soft tissue under the condition of slow speed, hardness is also not enough, and aspect local flavor, can feel the local flavor that comes self-emulsifier, than embodiment difference.And the coagulation agent storage stability of comparative example 4 is poor, the setting condition when bean curd is modulated is bad, can not measure rerum natura.
Table 1
| Component (weight %) | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 |
| Water | ??60.0 | ??60.0 | ??60.0 | ??60.0 |
| Magnesium chloride six hydrated salts (lenticular albumen (Crystallyn): the red fringe system of changing into) water | ??36 ??24 | ??36 ??24 | ??36 ??24 | ??36 ??24 |
| Oil phase | ??40 | ??40 | ??40 | ??40 |
| Corn twists oil (day clear liquefaction system) polyglycereol condensation ricinoleate (Sunsoft No.818SK: sun chemistry system) ten glycerine, nine eruciates (HLB 3.2) (SY Glyster NE750: this medicine of slope system) sorbitan monooleate (HLB 4.3) (Emasol O-10V: flower king (strain) system) RYOTO polyglycerol ester L-7D (HLB 16) (RYOTO polyglycerol ester L-7D: Mitsubishi Chemical Foods company system) polyethylene glycol oxide (20) sorbitan monooleate (HLB 15) (TWEEN80:Uniqema company system) in vain | ??36 ??2 ??2 | ??36 ??2 ??2 | ??35 ??2 ??1 ??2 | ??35 ??2 ??1 ??2 |
| Magnesium chloride in the coagulation agent is with MgCl 2The magnesium chloride of meter weight % aqueous phase is with MgCl 2The use level weight % HLB of meter weight % polyglycereol condensation ricinoleate is at the W/O weight/power ratio ratio of the use level weight % of the emulsifying agent below 7 HLB at the emulsifying agent weight % emulsion more than 10 | ??16.9 ??28.1 ??2 ??0 ??2 ??60/40 | ??16.9 ??28.1 ??2 ??0 ??2 ??60/40 | ??16.9 ??28.1 ??2 ??1 ??2 ??60/40 | ??16.9 ??28.1 ??2 ??1 ??2 ??60/40 |
| Storage stability | ??○ | ??○ | ??○ | ??○ |
Table 2
| Component (weight %) | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 |
| Water | ??60.0 | ??60.0 | ??60.0 | ??60.0 |
| Magnesium chloride six hydrated salts (lenticular albumen: the red fringe system of changing into) water | ??36 ??24 | ??36 ??24 | ??36 ??24 | ??36 ??24 |
| Oil phase | ??40 | ??40 | ??40 | ??40 |
| Corn twists oil in vain, (day clear liquefaction system) polyglycereol condensation ricinoleate, (Sunsoft No.818SK: sun chemistry system) ten glycerine, nine eruciates, (HLB 3.2), (SY Glyster NE750: this medicine of slope system) sorbitan monooleate, (HLB 4.3), (Emasol O-10V: flower king, (strain) system) polyethylene glycol oxide, (20) sorbitan monooleate, (HLB15), (TWEEN80:Uniqema company system) | ??38 ??2 | ??37 ??2 ??1 | ??37 ??2 ??1 | ??37 ??1 ??2 |
| Magnesium chloride in the coagulation agent is with MgCl 2The magnesium chloride of meter weight % aqueous phase is with MgCl 2The use level weight % HLB of meter weight % polyglycereol condensation ricinoleate is at the W/O weight/power ratio ratio of the use level weight % of the emulsifying agent below 7 HLB at the emulsifying agent weight % emulsion more than 10 | ??16.9 ??28.1 ??2 ??0 ??0 ??60/40 | ??16.9 ??28.1 ??2 ??1 ??0 ??60/40 | ??16.9 ??28.1 ??2 ??1 ??O ??60/40 | ??16.9 ??28.1 ??0 ??1 ??2 ??60/40 |
| Storage stability | ??○ | ??○ | ??○ | ??× |
Table 3
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 | |
| Rerum natura fracture strength/the N of the bean curd distortion factor/% that ruptures | ?5.05 ?52 | ?5.54 ?53 | ?5.42 ?54 | ??5.09 ??52 | ??3.19 ??49 | ?3.05 ?48 | ??3.23 ??48 | Can't measure and to measure |
| The soft property of bean curd | ?○ | ?○ | ?○ | ??○ | ??× | ?× | ??× | ??× |
| The bean curd local flavor | ?○ | ?○ | ?○ | ??○ | ??△ | ?△ | ??× | ??× |
Embodiment 5～8, comparative example 5～7
In water, oil phase, carry out the emulsification coagulation agent cooperation of total amount 500g respectively with cooperation composition as shown in table 4 after, be warmed to 60 ℃ respectively, make the speed rotation of oil phase with high speed agitator on one side with 8000rpm, slowly (in 1 minute) adds water on one side, then under 10000rpm, carry out emulsification in 1 minute, obtain invert emulsion type coagulating agent.
Comparative example 8
Red fringe is changed into the Bittern of Salt Pan dilute with water of manufacturing, obtain the coagulating agent of forming shown in the table 4.
The bean curd of having made as follows then.
[manufacturing of bean curd]
(embodiment 5～8, comparative example 5～7)
Used the soya-bean milk of the Brix12 that obtains according to conventional method with soybean IOM.Adjust to 80 ℃, in this soya-bean milk of the speed liquor charging that utilizes constant displacement pump to divide with 750g/, use constant displacement pump to mix this emulsification coagulating agent in pipeline, making the magnesium chloride six hydrated salt concentration in the soya-bean milk is 0.3 weight %, uses Milder (ebara corporatlon system) to carry out mechanical dispersion then.In framework (8cm * 7cm * 3cm (highly)), inserted 150g dispersion treatment liquid.After the slaking 20 minutes, preserved for 1 evening down at 5 ℃.With the rerum natura of following benchmark evaluation bean curd, the local flavor of bean curd.The result is as shown in table 5.
(comparative example 8)
Used the soya-bean milk of the Brix12 that obtains according to conventional method with soybean IOM.After in framework (8cm * 7cm * 3cm (highly)), having inserted this soya-bean milk that 150g adjusts to 20 ℃, add this coagulating agent, the concentration that makes magnesium chloride six hydrated salts is 0.3 weight %, after mixing for 5 seconds with stirring rod, heating frame is 1 hour in 90 ℃ hot bath, preserves an evening down at 5 ℃.With the rerum natura of following benchmark evaluation bean curd and the local flavor of bean curd, the result is as shown in table 5.
[rerum natura of bean curd]
Bean curd is cut into the cylinder of radius 1cm, height 1.5cm, uses that testing machine Ez-Test (Shimadzu Seisakusho Ltd.'s system) has carried out the compression failure test on the small-sized table.With breakaway poing intensity (N) is bean curd hardness, and with compression distance/1.5 (test portion height) * 100 of breakaway poing: fracture distortion factor (%) is the flexible index of bean curd.Fracture strength 5N is above, the bean curd of fracture distortion factor more than 50% has sufficient hardness and excellent elasticity.
[outward appearance of bean curd inside]
Section after perusal bean curd cuts with cutter, and the soft property of tissues observed.
[local flavor of bean curd]
By 10 experts the local flavor of bean curd is estimated with 5 evaluation assessments, added up to point to represent with it.Metewand is as follows.
5 points: good
4 points: not bad
3 points: neither better nor worse
2 points: slightly poor
1 point: bad
In addition, also carried out having or not the evaluation of oily stink.
The bean curd of embodiment has sufficient hardness and elastic force, be even soft tissue, and local flavor is excellent.The bean curd of comparative example 5～7 has the shortcoming that can feel oily stink on local flavor.Comparative example 8 does not form uniform formation, and rerum natura, local flavor are all than embodiment difference.
Table 4
| Component (weight %) | Embodiment 5 | Embodiment 6 | Embodiment 7 | Embodiment 8 | Comparative example 5 | Comparative example 6 | Comparative example 7 | Comparative example 8 |
| Water magnesium chloride six hydrated salts (lenticular albumen: red fringe changes into system) salt (Japanese salt manufacturing system) Bittern of Salt Pan (red fringe changes into system) water | ??67.5 ??25 ??5 ??37.5 | ??67.5 ??25 ??2.5 ??40 | ??67.5 ??67.5 ??0 | ??67.5 ??25 ??5 ??37.5 | ??61 ??36.6 ??24.4 | ??70 ??15 ??10 ??45 | ??70 ??15 ??3 ??52 | ??100 ??67.5 ??32.5 |
| The oil phase corn twists oil in vain, (day clear system oil system) polyglycereol condensation ricinoleate, (Sunsoft No.818SK: sun chemistry system) lecithin, (day hydrogen system oil system) | ??32.5 ??31.5 ??1 | ??32.5 ??30.5 ??2 | ??32.5 ??30.5 ??2 | ??32.5 ??29.5 ??2 ??1 | ??39 ??37 ??2 | ??30 ??28.5 ??1.5 | ??30 ??28 ??2 | ??0 |
| ??MgCl 2+ NaCl weight % MgCl 2/ NaCl weight ratio W/O weight ratio polyglyceryl fatty acid ester use level % | ??16.7 ??2.34/1 ??67.5/32.5 ??1 | ??14.2 ??4.68/1 ??67.5/32.5 ??2 | ??16.8 ??2.57/1 ??67.5/32.5 ??2 | ??16.7 ??2.34/1 ??67.5/32.5 ??2 | ??17.1 ??- ??61/39 ??2 | ??17.0 ??0.70/1 ??70/30 ??1.5 | ??10.0 ??2.34/1 ??70/30 ??2 | ??16.8 ??2.57/1 ??- ??- |
Table 5
| Embodiment 5 | Embodiment 6 | Embodiment 7 | Embodiment 8 | Comparative example 5 | Comparative example 6 | Comparative example 7 | Comparative example 8 | |
| The outward appearance of the rerum natura fracture strength of bean curd/N fracture distortion factor/% bean curd inside | 5.96 55 is soft | 5.15 52 is soft | 5.05 53 is soft | 6.13 54 is soft | 5.01 52 is soft | 4.43 47 is slightly coarse | 4.63 49 is slightly coarse | 1.33 42 is coarse |
| The bean curd local flavor integral is estimated oily stink | 44 do not have | 46 do not have | 42 do not have | 48 do not have | 30 slightly | 18 slightly | 16 have | 26 do not have |
Embodiment 9,10
Form the cooperation of the emulsification coagulating agent that carries out total amount 500g with cooperation as shown in table 6 after, complex is warmed up to 60 ℃, under 8000rpm, carries out 1 minute emulsification, obtain the emulsification coagulating agent with homogenizer.Carry out the evaluation of following preparation storage stability at each emulsification coagulating agent, summary result is shown in Table 6.
[storage stability of preparation]
The coagulating agent that system is complete was preserved one month down at 20 ℃, and range estimation is differentiated and had or not grease to separate out (degreasing), represent not have grease with zero to separate out, with * represent have grease to separate out.
Then, as described below, made bean curd.
[manufacturing of bean curd]
Soya-bean milk has used the soya-bean milk of the Brix12 that obtains according to conventional method with soybean Vinton.Adjust to 80 ℃, in this soya-bean milk of the speed liquor charging that utilizes constant displacement pump to divide with 750g/, use constant displacement pump in pipeline, to mix this emulsification coagulating agent, making the magnesium chloride six hydrated salt concentration in the soya-bean milk is 0.3 weight %, uses Milder (ebara corporatlon system) to carry out mechanical dispersion then under the revolution of 3000rpm.In framework (8cm * 7cm * 3cm (highly)), inserted 150g dispersion treatment liquid.After the slaking 20 minutes, preserve an evening down at 5 ℃.Evaluation result with the rerum natura of following benchmark evaluation bean curd, soft property, local flavor is as shown in table 7.
[rerum natura of bean curd]
Bean curd is cut into the cylinder of radius 1cm, height 1.5cm, uses that testing machine Ez-Test (Shimadzu Seisakusho Ltd.'s system) has carried out the compression failure test on the small-sized table.With breakaway poing intensity (N) is bean curd hardness, and with compression distance/1.5 (test portion height) * 100 of breakaway poing: fracture distortion factor (%) is the flexible index of bean curd.Fracture strength 5N is above, the bean curd of fracture distortion factor more than 50% has sufficient hardness and excellent elasticity.
[the soft property of bean curd]
Carried out the sense evaluation by 5 experts.Be divided into zero, △, * three grades estimate.
[local flavor of bean curd]
By 10 experts the local flavor of bean curd is estimated with 5 evaluation assessments, added up to point to represent with it.Metewand is as follows.
5 points: good
4 points: not bad
3 points: neither better nor worse
2 points: slightly poor
1 point: bad
In addition, also carried out having or not the evaluation of oily stink.
The bean curd of embodiment has sufficient hardness and elastic force, be even soft tissue, and local flavor is excellent.
Table 6
| Component (weight %) | Embodiment 9 | Embodiment 10 |
| Water | ??67.5 | ??67.5 |
| Magnesium chloride six hydrated salts (lenticular albumen: the red fringe system of changing into) salt (Japanese salt manufacturing system) water | ??25.0 ??5.0 ??37.5 | ??25.0 ??2.5 ??40.0 |
| Oil phase | ??32.5 | ??32.5 |
| Corn twists oil in vain, (day clear liquefaction system) polyglycereol condensation ricinoleate, (Sunsoft No.818SK: sun chemistry system) ten glycerine, nine eruciates, (HLB 3.2), (SY Glyster NE750: this medicine of slope system) RYOTO polyglycerol ester L-7D, (HLB 16), (RYOTO polyglycerol ester L-7D: Mitsubishi Chemical Foods company system) polyethylene glycol oxide, (20) sorbitan monooleate, (HLB15), (TWEEN80:Uniqema company system) | ??28.0 ??1.5 ? ??1.0 ??2.0 | ??28.5 ??2.0 ??2.0 |
| Magnesium chloride in the coagulation agent is with MgCl 2The magnesium chloride of meter weight % aqueous phase is with MgCl 2Meter weight % MgCl 2+ NaCl weight % MgCl 2The use level weight % HLB of/NaCl weight ratio polyglycereol condensation ricinoleate is at the W/O weight/power ratio ratio of the use level weight % of the emulsifying agent below 7 HLB at the emulsifying agent weight % emulsion more than 10 | ??11.7 ??37.0 ??16.7 ??2.34/1 ??1.5 ??2.5 ??2.0 ??67.5/32.5 | ??11.7 ??37.0 ??14.2 ??4.68/1 ??2.0 ??2.0 ??2.0 ??67.5/32.5 |
| Storage stability | ??○ | ??○ |
Table 7
| Embodiment 9 | Embodiment 10 | |
| Rerum natura fracture strength/the N of the bean curd distortion factor/% that ruptures | ?5.36 ?54 | ??5.21 ??52 |
| Bean curd soft | ?○ | ??○ |
| The bean curd local flavor integral is estimated oily stink | 44 do not have | 42 do not have |
Claims (12)
1. a Water-In-Oil (W/O) oil-in-water type tofu coagulation agent is characterized in that, comprises
1) inorganic salts tofu coagulation agent 5～30 weight %;
2) polyglycereol condensation ricinoleate 0.5～5.0 weight %;
3) HLB is at 0.1～5.0 weight % of the emulsifying agent more than 10;
4) oil phase 20～60 weight %.
2. tofu coagulation agent as claimed in claim 1 is characterized in that, the concentration of the inorganic salts tofu coagulation agent of aqueous phase is 10～40 weight %.
3. tofu coagulation agent as claimed in claim 1 or 2 is characterized in that, also contains 5) HLB is at 0.1～5.0 weight % of the emulsifying agent below 7.
4. tofu coagulation agent as claimed in claim 1 or 2 is characterized in that, the agent of inorganic salts tofu coagulation is a magnesium chloride.
5. tofu coagulation agent as claimed in claim 1 or 2 is characterized in that, the W/O ratio of emulsion is 40/60～80/20.
6. tofu coagulation agent as claimed in claim 1 or 2 is characterized in that, contains magnesium chloride and sodium chloride in the agent of inorganic salts tofu coagulation.
7. tofu coagulation agent as claimed in claim 1 is characterized in that, the agent of described inorganic salts tofu coagulation contains magnesium chloride and sodium chloride, and
1) the concentration summation of magnesium chloride and sodium chloride is 12～20 weight %,
2) weight ratio of magnesium chloride/sodium chloride is 1/1～15/1.
8. tofu coagulation agent as claimed in claim 7 is characterized in that, the ratio of the oil phase/water of invert emulsion type coagulating agent is 40/60～75/25.
9. tofu coagulation agent as claimed in claim 7 is characterized in that, uses the emulsifying agent that comprises polyglyceryl fatty acid ester, and the content of the polyglyceryl fatty acid ester in the described tofu coagulation agent is 0.2～8.0 weight %.
10. invert emulsion type tofu coagulation agent is characterized in that, contains grease, emulsifying agent, water, magnesium chloride and sodium chloride, and
1) summation of magnesium chloride and sodium chloride concentration is 12～20 weight %,
2) weight ratio of magnesium chloride/sodium chloride is 1/1～15/1.
11. tofu coagulation agent as claimed in claim 10 is characterized in that, the ratio of the oil phase/water of invert emulsion type coagulating agent is 40/60～75/25.
12. tofu coagulation agent as claimed in claim 10 is characterized in that, uses the emulsifying agent that comprises polyglyceryl fatty acid ester, the content of the polyglyceryl fatty acid ester in the described tofu coagulation agent is 0.2～8.0 weight %.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2004187248A JP4391332B2 (en) | 2004-06-25 | 2004-06-25 | Water-in-oil emulsified tofu coagulant |
| JP2004187248 | 2004-06-25 | ||
| JP2005020612 | 2005-01-28 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1711905A true CN1711905A (en) | 2005-12-28 |
| CN100486453C CN100486453C (en) | 2009-05-13 |
Family
ID=35717829
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB200510079677XA Expired - Fee Related CN100486453C (en) | 2004-06-25 | 2005-06-24 | Tofu coagulation agent |
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| Country | Link |
|---|---|
| JP (1) | JP4391332B2 (en) |
| CN (1) | CN100486453C (en) |
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| CN103141724A (en) * | 2013-04-09 | 2013-06-12 | 连云港日丰钙镁有限公司 | Emulsified solidification agent suitable for bean curd manufacture and preparation method thereof |
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Also Published As
| Publication number | Publication date |
|---|---|
| CN100486453C (en) | 2009-05-13 |
| JP4391332B2 (en) | 2009-12-24 |
| JP2006006183A (en) | 2006-01-12 |
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