JP2000032941A - Emulsified coagulant composition for tofu and production of tofu using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing Tofu (soybean curd) having excellent texture and flavor by controlling a reaction between soybean milk and a coagulant so as to carry out a homogenous reaction. SOLUTION: This emulsified coagulant composition for Tofu is obtained by using an emulsifying agent such as a sugar ester or a monoglyceride capable of forming a coagulant for Tofu and oils and fats into a W/O type emulsion. The composition is added to a soybean milk, which is physically treated to reverse the emulsion state of the coagulant composition.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to an emulsified coagulant composition for tofu and a method for producing tofu using the same.

[0002]

2. Description of the Related Art Tofu is prepared by adding a coagulant such as magnesium chloride, calcium chloride, calcium sulfate, and GDL to soymilk. Among them, magnesium chloride and calcium chloride have a high reactivity with soymilk, and cause a rapid coagulation reaction when added to soymilk.
(90 ° C.), the reactivity is dramatically increased. Therefore, forming tofu with magnesium chloride or the like is a technique that is difficult and requires skill. As an improvement method, there is a tofu coagulant composition containing a polyglycerin fatty acid ester and magnesium chloride and calcium sulfate which are coagulants for inorganic salt tofu as disclosed in JP-A-10-57002. However, the coagulant alone cannot suppress the reactivity of the coagulant, and even when emulsified in an O / W system, the soymilk and the coagulant react instantaneously, resulting in the formation of a nonuniform and malabar tofu tissue. .

[0003]

SUMMARY OF THE INVENTION An object of the present invention is to provide a method for producing tofu having a good texture and flavor by controlling the reaction between soymilk and a coagulant so as to perform a uniform reaction. .

[0004]

The present invention provides an emulsified coagulant composition for tofu in which a coagulant for tofu and an oil or fat are emulsified in a W / O system using an emulsifier for forming a W / O emulsifier system. And then subjecting the coagulant composition to a physical treatment to invert the emulsified state of the coagulant composition. Here, the emulsifier which forms the W / O emulsification system is preferably a sugar ester or a monoglyme. Therefore, another aspect of the present invention is to emulsify the sugar ester or the monoglyme with a coagulant for tofu and fats and oils in a W / O emulsification system. It is an emulsified coagulant composition for tofu in a state.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail. The coagulant composition for tofu according to the present invention is prepared by using a coagulant for tofu and an oil or fat with an emulsifier which forms a W / O emulsifying system.
/ O emulsified system emulsified state. As the coagulant for tofu, inorganic salts such as magnesium chloride and calcium chloride, which have high reactivity with tofu, are suitable.
It is preferable to use the emulsion of the emulsification system at a solubility equal to or lower than the solubility in the aqueous layer, but it is better to use as much as possible the solubility limit.
Even with an emulsion containing such a highly reactive coagulant, good tofu can be produced without special skill.

[0006] Any fats and oils can be used as the fats and oils, but soybean oil and the like which are originally contained in tofu are preferred in terms of labeling. The preferred amount of the fat or oil in the W / O emulsified emulsion is preferably in the range of 40% by weight to 70% by weight, and more preferably in the range of 45% by weight to 55% by weight. If the amount is too small, a W / O emulsified emulsion will not be formed, and if the amount is too large, oil and fat will separate from water.

[0007] The emulsifier may be any as long as it can form a W / O emulsified emulsified state, but it is desirable to avoid adding a large amount of water to soymilk as much as possible. In this regard, a sugar ester type or a monoglyte type is preferred. The HLB of the emulsifier was at most 5 or less, and preferably 2 or less, and the emulsifier was good for forming an emulsified state of a W / O emulsification system. The addition amount is 0.2% by weight in the W / O emulsified emulsion.
To 10% by weight, preferably 0.5% to 6% by weight. If it is less than 0.2% by weight, a W / O emulsified emulsion is formed, but the stability is low, which is not preferable. If it exceeds 10% by weight, the addition of a required amount of coagulant undesirably brings out the bitterness peculiar to the emulsifier. Even if it is a sugar ester, an emulsifier exhibiting an emulsification state of an O / W emulsification system, for example, HLB16, hardly decreases in reactivity with soymilk, and when combined with soymilk at a high temperature, for example, 80 ° C., is non-uniform and lumpy. It becomes a tofu tissue.

[0008] The method of making the W / O emulsification system emulsified is W / O
This is performed by homogenizing the emulsifier, fat and oil and coagulant forming an O emulsification system with a known emulsifier, for example, a homomixer. Emulsions having an appropriate composition range are stable for a long period of time. The tofu coagulant composition thus obtained is
Next, the emulsified state of the coagulant composition is reversed by performing a physical treatment to match the soymilk.

[0009] Soy milk can be obtained from whole soybeans by a conventional method. That is, for example, water is added to round soybeans and immersed for a certain period of time, which is separated into a soaked whey and a soaked soybean with a sieve, which is turned into a go with a grinder together with grinding water, which is then steam-heated. Then, the mixture is separated into soymilk and okara using a separator. Further, a part of whole soybeans can be replaced with defatted soybeans or can be used by replacing isolated soybean proteins.

The above-mentioned coagulant composition for tofu is subjected to physical treatment in accordance with the soymilk. Physical treatment is not possible with a simple hand or a ladle or with a tofu stirrer (commonly known as one-two), and generally a shearing force is preferably applied. A dissolver with a stirrer can be used for this treatment.
Any dissolving machine such as a homogenizer or a homomixer can be used as long as it can reverse the emulsified state of the W / O emulsification system to the emulsified state of the O / W emulsification system.

[0011]

EXAMPLES Hereinafter, the effectiveness of the present invention will be described together with examples, but the present invention is not limited to these examples.

Example 1 To 5 kg of whole soybeans, 15 kg of water at 10 ° C. was added, and
Dipped for 4 hours. This was separated into a dipped whey and a dipped soybean with a 10 mesh sieve. It was mashed with a grinder (manufactured by Nagasawa Machinery Works) together with 25 kg of ground water and a temperature of 20 ° C. This was heated at 98 ° C. for 5 minutes using a steam heating kettle (manufactured by Tofer Co., Ltd.), and soy milk (8
(0 ° C., solid content: 9% by weight) and 6.5 kg of okara. The emulsified coagulant for tofu is magnesium chloride 50
48 parts by weight of a soybean oil (Fuji Oil Co., Ltd.)
0 parts and 2 parts of sugar ester "ER-290" (manufactured by Ryoto Co., Ltd.) were stirred with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) at 5,000 rpm for 10 minutes, and W / O was performed.
An emulsified system was formed. 1.5 parts of this was added to 100 parts of the soymilk obtained above (product temperature: 80 ° C.), and the mixture was stirred at 5000 rpm for 3 seconds with a homomixer. Then, the stirring was stopped and a coagulation reaction was performed to obtain tofu.

Example 2 An emulsified coagulant for tofu was prepared by mixing 48 parts of a 50% by weight solution of magnesium chloride, 50 parts of soybean oil (manufactured by Fuji Oil Co., Ltd.) and monoglyce ("Emulgy MS" manufactured by Riken Vitamin Co., Ltd.)
Two parts were stirred with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) at 5,000 rpm for 10 minutes to form a W / O emulsion system. This was soy milk 10 obtained in the same manner as in Example 1 above.
1.5 parts was added to 0 parts (product temperature: 80 ° C.), and the mixture was stirred with a homomixer at 5000 rpm for 3 seconds. Then, the stirring was stopped to cause a coagulation reaction to obtain tofu.

Comparative Example 1 The emulsified coagulant for tofu was composed of 48 parts of a 50% by weight solution of magnesium chloride, 50 parts of soybean oil (manufactured by Fuji Oil), and 2 parts of sugar ester "ER-290" (manufactured by Ryoto Co., Ltd.). With a homomixer (made by Tokushu Kika Kogyo Co., Ltd.)
The mixture was stirred at 000 rpm for 10 minutes to form a W / O emulsion system. This was soy milk 100 obtained in the same manner as in Example 1 above.
The mixture was stirred for several seconds with a ladle, but hardly coagulated and did not become tofu.

Comparative Example 2 As an emulsified coagulant for tofu, 48 parts of a 50% by weight solution of magnesium chloride, 50 parts of soybean oil (manufactured by Fuji Oil Co., Ltd.) and sugar ester "S-770" (manufactured by Ryoto Co., Ltd.) Two parts were stirred with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) at 5,000 rpm for 10 minutes, but only an incomplete emulsified system was obtained. This was added to 100 parts of soymilk (product temperature: 80 ° C.) obtained in the same manner as in Example 1 above, for 1.
After adding 5 parts and stirring with a homomixer at 5000 rpm for 3 seconds, the stirring was stopped and a coagulation reaction was performed to obtain tofu.

Comparative Example 3 The emulsified coagulant for tofu was prepared by mixing 48 parts of a 50% by weight solution of magnesium chloride, 50 parts of soybean oil (manufactured by Fuji Oil Co., Ltd.) and sugar ester "S-1670" (manufactured by Ryoto Corporation). Two parts were stirred with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) at a rotation speed of 5000 rpm for 10 minutes to form an O / W emulsification system. 1.5 parts of this was added to 100 parts of soymilk (product temperature: 80 ° C.) obtained in the same manner as in Example 1, and the mixture was stirred with a homomixer at 5000 rpm for 3 seconds. I got tofu.

Comparative Example 4 As an emulsified coagulant for tofu, 48 parts of a 50% by weight solution of magnesium chloride, 51.9 parts of soybean oil (manufactured by Fuji Oil Co., Ltd.) and sugar ester "ER-290" (Ryoto)
0.1 parts with a homomixer (Special Kika Kogyo) at 50 rpm
The mixture was stirred at 00 rpm for 10 minutes to form a dispersion. 1.5 parts of this was added to 100 parts of soymilk (product temperature: 80 ° C.) obtained in the same manner as in Example 1, and 500 parts were mixed with a homomixer.
After stirring at 0 rpm for 3 seconds, the stirring was stopped and a coagulation reaction was performed to obtain tofu.

Comparative Example 5 An emulsified coagulant for tofu was prepared by mixing 48 parts of a 50% by weight solution of magnesium chloride, 40 parts of soybean oil (manufactured by Fuji Oil Co., Ltd.) and sugar ester "ER-290" (manufactured by Ryoto Corporation). 10 parts homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.)
The mixture was stirred at 5,000 rpm for 10 minutes to form a W / O emulsion system. 1.5 parts of this was added to 100 parts of soymilk (product temperature: 80 ° C.) obtained in the same manner as in Example 1, and the mixture was stirred with a homomixer at 5000 rpm for 3 seconds. I got tofu. Table 1 shows these results.
It was shown to.

[Table 1] Production conditions of tofu and evaluation of tofu ────────────────────────────────── Example 1 Example 2 Comparative Example 1 Comparative Example 2 の Types of emulsifier Sugare Monogly Sugare Sugare Stell ER Emulsi Stell ER Stell S7 -290 -MS -290 70 量 Amount of emulsifier (% By weight) Emulsion system W / O W / O W / O separation 有無 Physical processing presence Yes Yes No Yes ── ─────────────────食 Texture of tofu 54-2 ──────────────────────────── ────── Flavor 54-4 ────────────────────────────────── ───── ──────────────────────── Comparative Example 3 Comparative Example 4 Comparative Example 5 ─────────────────種類 Types of emulsifiers Sugare Sugare Sugare Steal S1 Stele ER Stele ER 670-290-290量 Amount of emulsifier (% by weight) 2 0.1 10 ───────────────────────────── Emulsification O / W W / O W / O Ｏ有無 Physical processing Yes Yes Yes Yes Tofu texture 2 25 ───────────────────────────── Flavor 444 ──────────────確認 To check the emulsification system, insert the sensor of the tester into the emulsified product. If no current flows, use the W / O system. , O / W system. When an emulsification system was not formed even when an electric current flowed, separation was performed. The texture and flavor were evaluated by 5 panelists, and were evaluated as 1 bad to 5 good. Four or more points have commercial value. When no tofu was formed, the rating was-.

Comprehensive evaluation from Examples 1 and 2, Comparative Examples 1 to 5 and Table 1. In the overall evaluation, the good ranking is Example 1.
Example 2 was followed by Example 2. In Comparative Examples 1 to 5,
It was not preferable in terms of the texture and flavor of the tofu. Comparative Example 1
Did not cause a coagulation reaction because the aqueous layer containing magnesium chloride was not exposed due to weak stirring power, and did not become tofu. In Comparative Example 2, a complete emulsified product of the emulsified coagulant for tofu was not formed, and a rapid coagulation reaction resulted in a rough tofu-like shape, and the texture was not good. In Comparative Example 3, since the emulsion was an O / W emulsion, a rapid solidification reaction resulted in a tofu-like tofu, and the texture was not good. In Comparative Example 4, although a W / O-based emulsification system was formed, the stability of the emulsified state was low due to the small amount of the emulsifier added, and the reaction with the soymilk proceeded at the moment when the soymilk was added. It became soy milk-like and the texture was not good. In Comparative Example 5, a strong W / O-based emulsification system was formed, but the flavor of the emulsifier was extracted and the flavor was not preferable.

[0020]

As described above, there is provided an emulsified coagulant composition for tofu in which a coagulant for tofu and an oil or fat are emulsified in a W / O system using an emulsifier for forming a W / O emulsification system. ,
The resulting tofu has a good texture and flavor and is very useful for a tofu manufacturer by a method for producing tofu by inverting the emulsified state by physical treatment after mixing it with soy milk.

Continued on the front page (72) Inventor Takeshi Akasaka 2-18-4, Hamanaka-cho, Hyogo-ku, Kobe-shi, Hyogo F-term in the Kobe Plant of Fuji Oil Co., Ltd. (Reference) 4B020 LB02 LC04 LG05 LK02 LK03 LK04 LP15 LR02

Claims (3)

[Claims] 1. An emulsifying coagulant composition for tofu in which a coagulant for tofu and an oil / fat are emulsified in a W / O emulsifying system using an emulsifier for forming a W / O emulsifying system, A method for producing tofu, comprising performing a physical treatment to invert the emulsified state of a coagulant composition. 2. The method for producing tofu according to claim 1, wherein the emulsifier forming the W / O emulsification system is sugar ester or monoglycol. 3. An emulsified coagulant composition for tofu in which a sugar ester or a monoguri, a coagulant for tofu and an oil or fat are emulsified in a W / O emulsifying system.