JP2000060474A - Production of bean curd - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a process for the production of a bittern bean curd with a simple apparatus in high efficiency. SOLUTION: Soya milk is supplied to the outer layer part of a two-fluid nozzle, an emulsifying coagulant composed of bittern, oil and fat, an emulsifying agent and water is supplied to the inner layer part of the nozzle under a condition to keep the outer layer pressure to be higher than the pressure of the inner layer by 2-8 Mpa and the components are injected into a mold and coagulated to obtain the objective bean curd.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for efficiently producing bitter soup tofu with a simple apparatus.

[0002]

In the production of tofu, slow-acting coagulants such as glucono delta lactone and calcium sulfate are easy to control the coagulation reaction.
It is used for continuous mass production using a line mixer or a static mixer (JP-A-2-60561 and JP-A-8-51948). However, consumers' tastes tend to be tofu, which has the bitterness of old-fashioned taste, are fast-acting coagulants, and the use of bitter juice that is difficult to handle has been required. In order to produce bitter broth tofu at the industrial production level, which was based on hand-made products, it is necessary to control the coagulation reaction of bitter broth. As one of the control methods, an emulsion coagulant composed of bitter juice, oil and fat, an emulsifier and water has been proposed (JP-A-59-63154 and JP-A-5-30492), but the productivity is still insufficient. .

[0003]

The present inventors have found that the use of the two-fluid nozzle under specific conditions can improve the productivity without degrading the quality of bitter tofu. That is, the present invention, soy milk on the outer layer side of the two-fluid nozzle, bitter juice on the inner layer side,
This is a method for producing tofu in which an emulsified coagulant consisting of oils and fats, an emulsifier and water is supplied so that the pressure on the outer layer side is higher than the pressure on the inner layer side, and the mixture is sprayed into a mold box and then subjected to a coagulation reaction.

[0004]

BEST MODE FOR CARRYING OUT THE INVENTION Soybean milk used in the present invention is IOM,
Vinton, Vinson, Chinese, Enrei, Fukuyutaka,
Any soybean such as tachinagaha may be used. Also,
As the soymilk concentration, Brix 9 to 13 which are usually used may be used. The bitter broth contains magnesium chloride as a main component, and as a commercial product, crystallin such as Aka Kasei Co., Ltd., trade name, is known. The fats and oils are preferably liquid fats and oils at room temperature, and examples thereof include safflower oil, olive oil, cottonseed oil, rapeseed oil, coconut oil, palm kernel oil, palm oil, soybean oil, and corn oil. In addition, fats and oils containing diglyceride may be used. Examples of the emulsifier include phospholipid, sucrose fatty acid ester, glycerin monofatty acid ester, glycerin organic acid fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, propylene glycol fatty acid ester, and the like. As the emulsifier, a lipophilic emulsifier having an HLB of 0 to 6 is preferably selected and used, and the emulsifying performance may be controlled by using a hydrophilic emulsifier in combination with this.

The emulsifying coagulant used in the present invention is obtained by emulsifying bittern-containing water with the oil and fat and the emulsifier. In emulsification, the bitter juice is dissolved or semi-dissolved in water,
Bittern in water is 10-90%, preferably 30-70% (W / V
%) The aqueous phase part is prepared so as to have a concentration, and the ratio of the oil phase containing the emulsifier and the fat and the aqueous phase is 10/90 to 90/10, preferably 30.
A W / O type emulsion of / 70 to 70/30 is desirable. Also,
The average particle size of the emulsion coagulant, that is, the average particle size of W / O water droplet particles is preferably adjusted to 0.5 to 5 μm, particularly preferably 1 to 2 μm. In the present invention, the amount of the emulsified coagulant added to soymilk is such that the total bitterness is 0.15 to 0.4% by weight as magnesium chloride hexahydrate.

In the present invention, the emulsified coagulant has an average dispersed particle diameter of 5 to 120 μm, preferably 20 to 80 μm, after dispersed in soymilk.
m, and it is desirable to disperse so as to form a W / O / W type emulsion state.

The present invention is characterized in that the emulsified coagulant and soy milk are injected into the mold box with a pressure difference using a two-fluid nozzle. A two-fluid nozzle is shown in FIG. In FIG. 1, soy milk, which is a continuous phase, flows in an outer flow path (outer layer side) 1, and an emulsified coagulant that is a dispersed phase flows in an inner flow path (inner layer side) 2. In the present invention, the dispersed phase (emulsified coagulant) is sprayed from 2 into the continuous phase (soy milk) flowing in the outer flow path 1 to collide with it, and is continuously sprayed from the outlet orifice 3 into the mold box. At this time, the particle diameter of the emulsion can be controlled by providing a pressure difference between the continuous phase and the dispersed phase (the continuous phase side has a pressure of about 2 to 8 MPa higher than the dispersed phase side). When the pressure difference is large (3 MPa or more), it is possible to eject efficiently by ejecting the nozzle tip from the orifice 3. Although high pressure is required for atomization, the continuous phase flowing in the outer flow path 1 is swirled to efficiently collide, and atomization can be achieved even at a relatively low pressure. The continuous phase can be easily swirled by inclining the outlet of the continuous phase or providing a baffle plate in the flow path after exiting the outlet. The shape and number of the orifices 3 are not particularly limited, but a circular shape is preferable.

The present invention can be applied to the production of various types of tofu such as silken tofu, soft tofu and cotton tofu.

[0009]

Example 1 Using the composition of the following formulation, Homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) has an emulsified particle diameter of 1 μm at 10000 rpm (calculate the median diameter based on mass using an optical microscope). Emulsification was performed as described above to obtain an emulsion coagulant (1). Prescription of emulsion coagulant ・ Sorbitan fatty acid ester (Emazol 0-10F,
Kao Corporation 5% by weight-Sucrose fatty acid ester (F-50, manufactured by Dai-ichi Kogyo Seiyaku Co., Ltd.) 1% by weight-Soybean oil 44% by weight-Magnesium chloride-6-hydrate (95% act. Christan) ,
Ako Kasei Co., Ltd. 30 wt% ・ Water 20 wt% Swirling type two-fluid nozzle shown in Fig. 1 (orifice diameter
1.2 mm, inner diameter of the emulsified coagulant side nozzle 0.8 mm, outer diameter 0.9
mm) and heated soymilk (product temperature 83 ° C, Br
ix: 12) at 5 MPa and 10,000 ml (40,000 ml / min), and the above-mentioned emulsifying coagulant (1) at 0.5 MPa is supplied to the inner channel 2.
At 100 ml (400 ml / min), and was continuously jetted into the mold box (through the wall in the mold box) from the outlet orifice 3 for 15 seconds. The dispersed particle size after jetting was 40 μm. For the dispersed particle diameter, a median diameter on a mass basis was calculated using a laser diffraction type particle size distribution meter. Next, heat the soy milk in the mold box with the coagulant dispersed in it for 30 minutes in a 90 ° C water bath until it reaches 5 ° C.
The tofu was cooled by time to obtain tofu, and the hardness of the tofu, the elasticity of the tofu, the smoothness of the tofu, and the flavor of the tofu were evaluated. The hardness of the tofu was 700 cN when the maximum breaking load was obtained in the breaking test mode by using a creep meter (manufactured by Yamaden Co., Ltd.). The creep meter measures the obtained tofu into a cylinder with a diameter of 20 mm and a height of 15 mm, and uses a plunger with a diameter of 50 mm to compress it at a strain rate of 80% at a speed of 0.5 mm / sec. It was In addition, the elasticity of tofu, the smoothness of tofu, and the evaluation of the flavor of tofu were evaluated by 10 specialized panelists.
When evaluated in three grades of Δ and ×, all were ○.

Example 2 In Example 1, a swirl type two-fluid nozzle in which the nozzle tip portion shown in FIG. 2 does not protrude from the orifice 3 was used, and the pressure of the heated soymilk was 3 MPa and the pressure of the emulsifying coagulant (1) was When tofu was produced in the same manner except that 0.4 MPa was used, the dispersed particle size was 70 μm, the hardness of the tofu was 500 cN, and the elasticity of the tofu, the smoothness of the tofu, and the flavor of the tofu were all ○. .

Example 3 In Example 1, the same as that shown in FIG. 1 was used, but a non-swirling type two-fluid nozzle was used and the pressure of the heated soymilk was adjusted to 7%.
When the tofu was produced in the same manner except that the pressure of the emulsifying coagulant (1) was 0.6 MPa, the dispersed particle size was 45 μm,
The hardness of the tofu was 650 cN, and the elasticity of the tofu, the smoothness of the tofu, and the flavor of the tofu were all good.

[Brief description of drawings]

FIG. 1 is a view showing a swirl type two-fluid nozzle used in the present invention, in which (a) is a schematic cross-sectional view in the vertical direction (flow direction), and (b) is a schematic cross-sectional view in the horizontal direction. is there.

2 is a swirl type two-fluid nozzle of FIG.
It is a figure which shows the two-fluid nozzle of the type whose nozzle tip does not protrude from an orifice.

[Explanation of symbols]

1 outer flow path 2 inner channel 3 orifices

Continued front page    (72) Inventor Teruyuki Kimura             Kao Stock Association 20 Higashifushiba, Kamisu Town, Kashima District, Ibaraki Prefecture             Company research institute (72) Inventor Hiroaki Yamaguchi             Kao Stock Association 20 Higashifushiba, Kamisu Town, Kashima District, Ibaraki Prefecture             Company research institute F term (reference) 4B020 LB02 LC10 LP15 LR02 LR03

Claims (3)

[Claims] 1. An emulsified coagulant consisting of soymilk on the outer layer side of the two-fluid nozzle and bittern, oil and fat, an emulsifier and water on the inner layer side is supplied so that the pressure on the outer layer side is higher than the pressure on the inner layer side, A method of producing tofu by injecting it into the interior and then causing the coagulation reaction. 2. The method for producing tofu according to claim 1, wherein the pressure difference is 2 to 8 MPa. 3. The method for producing tofu according to claim 1, wherein the two-fluid nozzle is of a swirl type.