JP2000014351A - Bean curd - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prepare bean curd mixed with minerals. SOLUTION: An edible microorganism containing minerals essential to a human body in cell is useful for obtaining bean curd having excellent nutrition balance. The mineral-containing microorganism is added in an amount of 0.01-30 wt.% based on the amount of bean milk.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD [0001] The present invention provides tofu having a more excellent nutritional balance by containing a microorganism containing a mineral in a cell.

[0002]

2. Description of the Related Art In recent years, although the dietary life has been enriched and greatly improved, the lack of important minerals in living organisms due to the dietary balance mainly of animal proteins is not only in developing countries but also in developed countries. Is also widely watched. Therefore, tofu, one of the foods made from soybeans, has attracted attention in Japan and overseas due to its relationship with adult diseases. Tofu is considered to be a low-calorie, high-protein food, and is being reviewed as a traditional food that is especially important for Japanese people in maintaining a healthy diet.

Attempts have been made to further enhance the value of health foods by strengthening calcium and magnesium, which tend to be insufficient for not only Japanese but also Westerners. For example, Japanese Patent Application Laid-Open No. 58-5156 discloses that in a method for producing a filling type tofu, tofu is first made alkaline, and a water-soluble calcium salt / magnesium salt and glucono delta lactone are added to fill the tofu. Tofu was added with abundant amounts of tofu. Tokuhei 5
No.-17824 discloses that a soymilk is added with a calcium hydroxide-sucrose complex as a coagulant and sterilized by heating, and then calcium lactate is added as a calcium reinforcing agent and sterilized by heating, so that a calcium-enriched tofu that can be stored for a long time is used. Was manufactured. These reports are merely for coagulating soy milk, so to speak, a coagulant, magnesium chloride, calcium chloride, calcium citrate, calcium lactate, calcium hydroxide, tribasic calcium phosphate, etc. Manufactures tofu and magnesium-fortified tofu.

[0004] Minerals are, in addition to the main elements (C, H, 0, N, S) found in the human body, trace elements important in the fields of medicine, nutrition and food science, that is, 16 kinds of metal elements as minerals. There is. Sodium (Na), potassium (K), chlor (Cl), calcium (Ca), magnesium (Mg), phosphorus (P), sulfur (S), iron (F
e), zinc (Zn), copper (Cu), manganese (Mn),
Examples include cobalt (Co), chromium (Cr), iodine (I), molybdenum (Mo), and selenium (Se). There are many reports on the absorption and accumulation of nutrient elements by microbial cells such as yeast and lactic acid bacteria using these minerals. That is, a method for producing a mineral-containing microorganism has been studied in which elements such as chromium, germanium, selenium, copper, and iron are absorbed and accumulated in yeast and extracted as a water-soluble form (J. Ag. Food. Chem, 26). ,
385 (1978), JP-A-60-75279, JP-A-5-199862, JP-A-5-177758,
JP-A-62-140883, JP-B-61-9835
JP-A-8-332081, JP-A-8-33208
No. 2, JP-A-8-332083). This research report relates to a production method for high absorption and accumulation of microorganisms. There is no report on tofu that has been enriched and has a good nutritional balance.

[0005]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a tofu with a further improved nutritional balance by using a mineral-containing microorganism as a part of a tofu raw material.

[0006]

Means for Solving the Problems The present inventors have paid attention to the use of microorganisms containing minerals for tofu. Therefore, the present invention is to pulverize soybeans immersed in water, store the pulverized soup in a boiling pot and boil it with heated steam, and then filter the boiled soup to separate soymilk and okara. In a method for producing bittern tofu by adding bittern as a coagulant to the obtained soymilk, an object is to provide a tofu obtained by adding and mixing an appropriate amount of a mineral-containing microorganism to soymilk and mixing.

[0007] The mineral-containing microorganism of the present invention refers to an edible microorganism that has absorbed and accumulated minerals in cells.

[0008] The minerals of the present invention include hydrogen, carbon, and carbon among the constituent elements in the fields of medicine, nutrition, and food science.
A generic term for elements other than the four elements of nitrogen and oxygen. Preferred are the 16 elements described below, which are elements that have been proven essential in the human body. That is, they are called main minerals, and the daily intake by diet is approximately 100 mg or more of sodium (Na), potassium (K), chlor (C
1), calcium (Ca), magnesium (Mg), phosphorus (P), sulfur (S). Iron (Fe), zinc (Zn), copper (Cu), manganese (Mn), which is called trace element I and whose daily dietary intake is about 1 mg or more. and,
It is called trace element II, and the daily intake of dietary intake is less than about 1 mg of cobalt (Co), chromium (Cr),
Examples include iodine (I), molybdenum (Mo), and selenium (Se).

The edible microorganism of the present invention means a microorganism whose microbial cells have been used in food production and whose safety has been recognized. Microorganisms corresponding to these include those belonging to yeast, incomplete bacteria, mold, bacteria and basidiomycetes. "Food Industry and Microorganisms", page 50 (Korin Shoin, published on May 25, 1963) has been researched on the fact that the cells themselves can be used for edible use, and microorganisms that have the potential are described. I have. Preferably, yeast is desirable, and brewer's yeast, sake yeast, baker's yeast, alcohol yeast, wine yeast, and the like are known to be used in food production and whose safety is recognized. For example, yeast belonging to the genus Saccharomyces is mentioned, and among them, Saccharomyces cerevisiae (S
acceremyces cerevisiae). Miso and soy sauce can also be used, for example, Saccharomyces roxy (Saccaro)
myces roxii) and Zygosaccharomyces sp.
Yeast. Other genus Hansenula, Candida
da) genus, Torulasupora
A wide range of edible yeasts can be used, such as yeasts belonging to the genera, Torulopsis, and Mycotorula.

The mineral-containing microorganism used in the present invention is:
It means an edible microorganism that has absorbed and accumulated the above-mentioned minerals in cells. In addition, it can be used in any of inactive bacteria, dead bacteria, wet condition and dry condition. Usually, one type is used, but if necessary, a type in which a plurality of types are mixed may be used.

[0011] The method for producing the mineral yeast of the present invention may be one produced according to a conventional method, and may be used for alleviation of symptoms due to mineral deficiency, health food, etc.
The manufacturing method and conditions may be appropriately changed depending on the conditions and the like. Although not limited, for example, a method for producing an iron-containing yeast containing a large amount of iron as a mineral may be performed according to the method described in JP-A-8-332083.
That is, by slowly stirring and / or shaking the yeast in a suspension state in a solution containing 2,000 ppm or more of iron, 15,000 pp of iron per dry cell is obtained.
Thus, an iron-containing yeast containing at least m is obtained. In addition, for example, the method for producing a zinc-containing yeast containing a large amount of zinc as a mineral may be performed according to the method described in JP-A-8-332022, that is, suspending the yeast in a solution containing 50 ppm or more of zinc. Non-proliferating stirring in a cloudy state and / or
Or, by shaking, 1 zinc per dried cell
A zinc-containing yeast containing at least 000 ppm is obtained. Further, for example, a method for producing a magnesium-containing yeast containing a large amount of magnesium as a mineral may be performed according to the method described in JP-A-8-332081,
That is, in the presence of a phosphorus compound containing 50 ppm or more of magnesium and containing phosphorus of 4% or more of the amount of sugar used,
Culture the yeast. Or 5,000p of magnesium
The yeast is suspended and aerobically stirred and / or shaken in a solution containing at least pm. The resulting magnesium-containing yeast contained 2,000 magnesium per dry cell.
A magnesium-containing yeast containing 5,000 ppm or more is obtained. The production conditions are not limited to these, and the desired iron-containing yeast can be appropriately selected and improved according to the intended use of various foods depending on the use of various foods.
The mineral-containing microorganism can be obtained based on the method described above, but a commercially available product can also be obtained.

The amount of the mineral-containing microorganism of the present invention is
It is 0.01 to 3.0% by weight, preferably 0.05 to 2.0% by weight, based on dry matter in terms of soymilk. If it is lower than this, the mineral intake is low, if it is higher,
It is possible to produce tofu having a unique flavor of microorganisms but having a unique taste depending on taste.

[0013] In the production of tofu of the present invention, in addition to mineral-containing microorganisms and ordinary food main ingredients and auxiliary ingredients, antioxidants, buffers, flavoring agents, surfactants, thickeners, lubricants , Vitamins (vitamin A, vitamin B
1, B2, B6, B12, vitamins D, E, C, etc.) may be arbitrarily used in combination, and a single kind or plural kinds of minerals may be used.

According to the method for producing tofu of the present invention, soybeans softened by immersion in water are put into a crusher and mashed while adding water. Heat and rub this go. A mineral-containing microorganism and a coagulant are added to the soy milk and the mixture is stirred. After a while (when this condition is called kumi-tofu or tofu-tofu), spread a cotton cloth on a perforated wooden frame, rub it out of water, and put a weight from above. The result is cotton tofu. Silken tofu is obtained by adding a mineral-containing microorganism and a coagulant to thick soy milk, placing the mixture in a wooden box, and solidifying it.

The tofu of the present invention is not only cotton, silk, but also filled tofu, soft tofu, kata tofu, kumi tofu, fortified tofu, mustard wrapped tofu, shiso tofu mixed with shiso, Chinese tofu There are various types such as dried tofu (tofukan) and hundred pages (also called paie and hundred leaves), but the present invention is not limited thereto. In addition, it can be cooked and eaten in hot pots such as cold tofu, fried tofu, garlic, roasted tofu, yudofu, boiled food, white ash, miso soup, Chinese foods such as mahbo tofu, and Western style steaks. . The tofu of the present invention can also be applied to roasted tofu, oil-fried, fresh-fried, gan-moji, tsuto-tofu, frozen tofu, Rojo-tofu (Rokujo-tofu), tofu kamaboko, tofu chikuwa, and the like as processed tofu products.

The soybean used in the present invention can be any type of soybean as long as it has no inconvenience in the production of tofu. The mineral-containing microorganism of the present invention may be added at any time before the coagulant is added and the soymilk is solidified. For example, before adding the coagulant, the mineral-containing microorganism is added to and mixed with the soymilk. Alternatively, a mineral-containing microorganism can be added simultaneously with the addition of the coagulant. The mineral-containing microorganism can be added by dissolving it in a fixed amount of water or warm water in advance, or can be used as it is.

As the coagulant for tofu, an ordinary coagulant for tofu can be used. For example, natural bittern composed of calcium chloride and magnesium chloride, as well as calcium chloride, magnesium chloride, calcium sulfate, and glucono delta lactone (GDL) can be used alone or in combination. However, since natural bittern, magnesium chloride, and calcium sulfate have a fast coagulation reaction, use of glucono delta lactone, whose coagulation rate can be adjusted by heating, is suitable for line production, but is not limited. About 2% of soy milk is usually used, but is not limited in the present invention. Hereinafter, as one embodiment of the present invention, a process for producing the tofu of the present invention in a large amount will be described.

(1) Soaking of Soybeans First, soybeans are thoroughly washed with water and immersed in water. The pickling time is adjusted so that the soybeans are broken so that about 30% of the soybean portion remains when the soybean is cracked. Summer: 8 hours with cold water at 10 ° C Spring / Autumn: 8 hours with cold water at 15 ° C Winter: 12 hours with cold water at 5 ° C To prevent dispersing when bittern is added, to make tofu sticky and elastic, The time of immersion in water may be reduced.

(2) Pulverization of pickled soybeans The soybeans immersed in water as described above are pulverized with a stone-type or grinder-type pulverizer or mixer while appropriately adding water to make a soybean juice in a muddy state, that is, go. .

(3) Heating and boiling The raw gou ground as described above is steamed in a boiling pot. Inside the boiling pot: 90-100 ° C Momen tofu: The sugar content is about 8 degrees with a sugar refractometer Silken tofu or soft tofu: The sugar content is about 11.5 degrees with a refractometer

(4) Filtration The go which has been taken out in a squeezing bag or a filtering machine is filtered by squeezing with a roller-type squeezing machine or the like, separated into soymilk and okara, and the soymilk is stored in a tub.

(5) Addition of Mineral-Containing Microorganism Mineral-containing microbial powder is added to the soymilk and mixed. Then, the foam floating above is scooped up with a gold knives or a kitchen knife.

(6) Addition of coagulant The soymilk to which the above-mentioned mineral-containing microorganisms have been added and mixed is not cooled as much as possible. When the temperature reaches about 70 ° C., natural bittern as a coagulant is added while mixing.

(A) For example, in the case of rice noodles, 5 kg of salted rice is dissolved in 10 liters of water to make a bittern solution, and 1.2 kg of water is added to 1 pot of soymilk (7-8 kg of soybean). 430 cc of the bittern solution is mixed, added in a diluted state, used, and mixed together with slight mixing.
If you keep it quiet like this, it will gradually come together.

(B) In the case of silky tofu, 35 g is added to one box (about 10 liters) of soy milk, which is obtained by sieving a salted rice field and sieving it, and sprinkling it on average. If necessary, 18 g of glucono delta lactone may be mixed with 20 g of bittern in a salt field.

(C) In the case of soft tofu, 76 g of bittern and glucono delta lactone are added to a 30-box mold box in the same ratio as in the case of silk strained tofu.

(7) Aging and boxing In this way, after the peach tofu and the silk strained tofu are left quietly for 40 minutes to 1 hour, in the case of peach tofu or tofu for fried oil,
The hard tofu is crushed again, then put into a molding box and pressurized to remove water. In the case of silk strained tofu, the whole is hardened in a silk strainer box. Cover the soft tofu for about 5 minutes, cover it quietly with a lid, cover it with a cloth, turn it over in a perforated box, put about 5 kg of weight, and after about an hour, put about 30 kg of weight to harden.

Hereinafter, the present invention will be described in more detail by way of examples, but these do not limit the technical scope of the present invention. Those skilled in the art can easily modify and change the present invention based on the description in the present specification, and they are included in the technical field of the present invention.

[0029]

EXAMPLES The compounding ratios described in the following examples are as follows:
% By weight. Example 1 Commercial products of i) an iron-containing yeast, ii) a zinc-containing yeast, and iii) a magnesium-containing yeast were used as tofu mineral-containing microorganisms.
i) The iron-containing yeast is 8,500 ppm (mg / K
g) Saccharomyces cerevisiae which is a yeast (iron yeast (trade name) manufactured by BioSpringer) containing an iron element of ± 500 and specially cultured in a medium mainly containing beet molasses enriched with an iron salt (ferric chloride). The bacterial species was heat treated and spray dried. ii) The zinc-containing yeast is 2,600 ppm (mg / Kg) in terms of dry matter.
A yeast (Zinc Yeast (trade name) manufactured by BioSpringer) containing a zinc element of ± 250, and a heat-treated and spray-dried Saccharomyces cerevisiae strain specially cultured in a medium mainly containing beet molasses enriched with a zinc salt Things. iii) Magnesium-containing yeast is 5,000 ppm (mg / Kg) ± on a dry matter basis.
Yeast containing 100 magnesium elements (mineral yeast-Mg (trade name) manufactured by Oriental Yeast Co., Ltd.). Each mineral-containing microorganism, with respect to the amount of soy milk, 0.05, 0.1, 0.2, 0.5, 0.8, in terms of dry matter
Tofu was made using 1.0, 1.5, 2.0, 2.5% each individually.

(Material) 2 cups of soybeans Bittern (commercially available) 1/2 tablespoon Mineral-containing microorganisms 0.05-2.5% (How to make) Wash soybeans thoroughly, soak in 3 times water and completely return. (Depending on the season, the soaking time varies, 20 hours in winter and 8 in summer.
It's about time Boil 600 ml of hot water in a pan and bring to a boil. Mix the soybeans and soaking water twice in a mixer (strong for a few minutes). Put in a pan and bring to a boil while stirring over medium heat to avoid burning. Into a bleached cloth (cotton cloth), squeeze and divide into soy milk and okara. Transfer the soy milk to a pan and warm to 70-80 ° C. While gently stirring, add the above-mentioned mineral-containing microorganisms dissolved in 20 ml of lukewarm water and stir well. Then 8
Add the bittern dissolved in 0 ml of lukewarm water in two or three portions. If any one part becomes transparent, close it for 5 minutes. When the top is clear, cover it again and leave it for 5 minutes. While holding it down, tilt the pan to remove excess water. Spread a cloth so that the tofu wraps the whole, and pour it carefully using an egg. Cover with the above cloth, cover with a lid and put a little weight. In a bowl filled with water, turn the box over and empty. The cloth was carefully peeled off and left in the water for a bit to remove the bittern and the tofu was made.

(Evaluation) Tofu to which 0.05% to 2.0% of iron yeast, zinc yeast and magnesium yeast were added was tasted. Tofu containing 0.05 to 1.0% of each of the mineral-containing microorganisms exhibited good color and texture of the tofu, and also showed a tendency that the soybean odor became weaker as the concentration of the microorganism increased. At a concentration of 1.5% or more, it was suggested that not only a tofu having a characteristic scent of yeast but also a tofu with a further excellent nutritional balance could be obtained.

Example 2 As a processed product of fried tofu, fried so-called "light fried" and "inari fried" were produced. Oil fried is often used in everyday meals, such as inazuri and cooking with vegetables. (How to make) Cut the tofu prepared in Example 1 into thin slices and press well from above and below to drain water well. The fried dough is initially fried with oil at a low temperature of 110 to 120 ° C and expanded (stretching the dough). Once grown, fry in a high temperature oil of 180-200 ° C. until both sides are golden brown. When fried, it swells to about three times the size of the original tofu.

(Evaluation) Using the tofu of Example 1, an oil fried product was prepared. Tofu containing 0.05 to 2.5% of each of the mineral-containing microorganisms has good color and texture of the tofu, and as the concentration of the microorganism increases, the smell of oil becomes weaker, and the tofu is not only masked. It also showed a tendency to have a light and crispy texture. It was suggested that even deeper fried foods with even better nutritional balance could be obtained.

Example 3 Ganmodoki Tofu is obtained by adding tofu, carrots, sesame, hemp seeds, and the like, rolling and fried in oil. The shape and size are not fixed. It is said that the name of a goose fake came out of the place where it was made like meat. In the Kansai region, the name "Hiryozu" is said to have been named because it resembles Portuguese fried confectionery, fylose, and was developed as a vegetarian dish at Zenji. It can also be used for cooking, including oil removal. (A) Ingredients (for 4 people) Cotton tofu (Example 1) 1 carrot 3cm burdock 5cm jellyfish small amount small lily root small 1 mountain pottery grated 3 tablespoons Ginnan boiled in water soup soy sauce fried oil (b) The tofu of Example 1 is weighed and drained until the thickness becomes 2/3. Carrots are shredded, burdock is pre-polished and released into water. Return the jellyfish and shred it. Simmer the above with lightly soy sauce. Peel off the lily roots one by one. Filter the tofu, add yam, and divide into 12 pieces. Put the lily root and the gin in the shin, wrap it and roll it. Deep fry with fried oil and add mustard soy sauce.

Example 4 Soy Milk (How to Make) Soybeans are thoroughly washed, soaked in water three times and completely returned. (Depending on the season, the soaking time varies, 20 hours in winter and 8 in summer.
It's about time Since 70 g is for one person, 350 g of soybean was used for five people. Drain the soybeans completely back, add fresh water and mix. Wipe, filter and put on low heat. (Be careful not to boil.) To the obtained soy milk, iron yeast concentration was added so as to be 0.1 to 2.0% in terms of dry matter with respect to the soy milk. The iron yeast used in this example is a commercial product, and is 15,000 in terms of dry matter.
It is a yeast (mineral yeast-Mg (trade name) manufactured by Oriental Yeast Co., Ltd.) containing iron element of ppm (mg / Kg) ± 300. The results are shown in the table below. The soymilk obtained in this way is not only excellent in taste without soybean odor and astringency, but also provides a beverage with a further nutritional balance.

[0036]

[Table 1] 添加 Addition amount (%) Color, flavor and taste ───────────── ────────── 0.05 Good Good Soy smell Weak Good Good 0.1 Good Good Soy smell Weak Good Good 0.2 Good Good Soy smell Weak Good Good 0.5 Good Good Soy smell Weak Good Good 1.0 good good soybean odor weak good good yeast scent 1.5 good good yeast scent good good 2.0 good yeast scent good good ───────────────── ──────

[0037]

As described above in detail, the tofu containing the microorganism of the present invention as an active ingredient in a cell is not only excellent in nutritional balance, but also a main raw material of tofu. The soybean odor and sourness and sourness caused by the coagulant are reduced and the flavor is excellent. Further, when the tofu of the present invention is fried in oil, the oily smell caused by the oil is masked, and a light and crispy texture is obtained.
It also had a remarkable effect on improving the quality of tofu.

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[Procedure amendment]

[Submission date] July 14, 1998 (1998.7.1)
4)

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0011

[Correction method] Change

[Correction contents]

[0011] The method for producing the mineral yeast of the present invention may be one produced according to a conventional method, and may be used for alleviation of symptoms due to mineral deficiency, health food, etc.
The manufacturing method and conditions may be appropriately changed depending on the conditions and the like. Although not limited, for example, a method for producing an iron-containing yeast containing a large amount of iron as a mineral may be performed according to the method described in JP-A-8-332083.
That is, by slowly stirring and / or shaking the yeast in a suspension state in a solution containing 2,000 ppm or more of iron, 15,000 pp of iron per dry cell is obtained.
Thus, an iron-containing yeast containing at least m is obtained. In addition, for example, the method for producing a zinc-containing yeast containing a large amount of zinc as a mineral may be performed according to the method described in JP-A-8-332022, that is, suspending the yeast in a solution containing 50 ppm or more of zinc. Non-proliferating stirring in a turbid state and / or
Or, by shaking, 1 zinc per dried cell
000. A zinc-containing yeast containing at least ppm is obtained. Further, for example, a method for producing a magnesium-containing yeast containing a large amount of magnesium as a mineral may be performed according to the method described in JP-A-8-332081,
That is, in the presence of a phosphorus compound containing 50 ppm or more of magnesium and containing phosphorus of 4% or more of the amount of sugar used,
Culture the yeast. Or 5,000p of magnesium
The yeast is suspended and aerobically stirred and / or shaken in a solution containing at least pm. The resulting magnesium-containing yeast contained 2,000 magnesium per dry cell.
A magnesium-containing yeast containing 5,000 ppm or more is obtained. The production conditions are not limited thereto, and the desired iron-containing yeast can be appropriately selected and improved depending on the use of various foods, depending on the use of various foods. The mineral-containing microorganism can be obtained based on the method described above, but a commercially available product can also be obtained.

[Procedure amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0013

[Correction method] Change

[Correction contents]

[0013] In the production of tofu of the present invention, in addition to mineral-containing microorganisms and ordinary food main ingredients and auxiliary ingredients, antioxidants, buffers, flavoring agents, surfactants, thickeners, lubricants , Vitamins (vitamin A, vitamin B
1, B2, B6, B12, vitamin D, E, to C, etc.) can also be optionally combined additive, may be used alone or plural kinds as minerals.

[Procedure amendment 3]

[Document name to be amended] Statement

[Correction target item name] 0035

[Correction method] Change

[Correction contents]

Example 4 Soy Milk (How to Make) Soybeans are thoroughly washed, soaked in water three times and completely returned. (Depending on the season, the soaking time varies, 20 hours in winter and 8 in summer.
It's about time Since 70 g is for one person, 350 g of soybean was used for five people. Drain the soybeans completely back, add fresh water and mix. Wipe, filter and put on low heat. (Be careful not to boil.) To the obtained soy milk, iron yeast concentration was added so as to be 0.1 to 2.0% in terms of dry matter with respect to the soy milk. The iron yeast used in this example is a commercial product, and is 15,000 in terms of dry matter.
It is a yeast (mineral yeast- Fe (trade name) manufactured by Oriental Yeast Co., Ltd.) containing an iron element of ppm (mg / Kg) ± 300. The results are shown in the table below. The soy milk obtained in this manner has no soy odor or astringency, and is not only excellent in taste, but also provides a beverage with a further nutritional balance.

Claims (3)

[Claims] 1. A tofu characterized in that a tofu raw material contains a mineral-containing microorganism. 2. The tofu according to claim 1, comprising 0.01 to 3.0% by weight of a mineral-containing microorganism based on the amount of soymilk. 3. A method for producing tofu, comprising coagulating soymilk to which the mineral-containing microorganism according to claim 1 has been added.