JP2001238631A - High-protein bean curd - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject bean curd enabling high-quality protein of high protein score to be sufficiently taken in meals normally taken, and also hardness and good taste each similar to that of conventional bean curd to be provided. SOLUTION: This high-protein bean curd is characterized by being made by coagulating a mixture consisting mainly of soybean milk and collagen with a coagulant.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a high protein tofu containing a higher concentration of protein than conventional tofu.

[0002]

2. Description of the Related Art In general, conventional tofu is prepared by immersing raw soybeans in water, crushing the soybeans, heating the soybeans, rubbing with a cloth to obtain soymilk, and adding a coagulant such as calcium sulfate to the soymilk. To a coagulated product. Soy milk this coagulate in a cloth-lined box,
Cotton tofu is obtained by applying a load such as a weight to drain the water. In addition, the above-mentioned soy milk is thickened and coagulated as it is as described above to obtain silken tofu. Filled tofu is obtained by sealing and solidifying the concentrated soy milk in a container made of plastic or the like.

[0003]

However, liver diseases,
Stomach and duodenal ulcer patients, post-operative patients, and the like need to consume a large amount of protein. Conventionally, the protein intake of these patients has been dealt with by consuming a large amount of staple food and staple food. However, for these persons, simply increasing the amount of meal such as a staple food did not allow sufficient intake of protein, and in many cases, the required amount of protein could not be taken for reasons such as loss of appetite. In addition, the need for high protein foods has not been recognized for hospitalized or home patients, discharged patients, elderly people with hypoalbumin plasmaemia, and the like.

Further, in the above-mentioned conventional tofu, since the protein source is only soymilk, the amount of protein contained in the tofu is usually about 4.5 to 6.8% by weight. For this reason, even when eating tofu as a protein source, it was not possible to ingest a sufficient amount of protein,
In particular, it has been difficult for patients with reduced appetite to take large amounts in large quantities.

[0005] In addition, tofu obtained by simply increasing the concentration of protein contained in tofu has the disadvantage that the properties become hard and the taste deteriorates.

[0006] Therefore, the present invention provides a high protein tofu, which can sufficiently ingest a high-quality protein having a high protein score in a normal dietary amount, as a product having the same firmness and delicious taste as conventional tofu. The purpose was to provide.

[0007]

In order to achieve the above object, the first high protein tofu of the present invention comprises soy milk,
It is characterized in that it is obtained by coagulating a mixture containing collagen and a main component with a coagulant.

[0008] According to the first high protein tofu of the present invention, it can be obtained as having the same hardness and the same taste as the conventional tofu.

In this high protein tofu, soy milk is
It can be obtained from the same material as conventional tofu and has a Brix value of 12 to 17% by weight.

[0010] As the collagen, a collagen peptide or the like obtained from animal skin or bone can be used. Collagen is a high-quality protein source that is easily absorbed into the human body.By combining this collagen, in addition to the above-mentioned effects on toughness and taste of tofu, it also has a bioregulatory function that enhances the functions of the liver and stomach. Be expected.

Next, the second high protein tofu of the present invention is characterized in that a mixture containing soy milk and soy protein as main components is coagulated with a coagulant.

The above-mentioned second high protein tofu of the present invention can also be obtained as having the same hardness and the same taste as conventional tofu.

In this high protein tofu, soy milk is
The same as the first high protein tofu can be used. Further, as the soy protein, it is preferable to use a purified soy protein obtained by coagulating a soy material with a calcium salt. According to the purified soy protein, the high protein tofu of the present invention enhances the fat burning effect and acts as a protein source that is easily absorbed in the human body.

Next, the third high protein tofu of the present invention is characterized in that a mixture containing soymilk, collagen and soybean protein as main components is coagulated with a coagulant.

Regarding the third high-protein tofu of the present invention, the same collagen and soybean protein as described above can be used. According to the composition of this high protein tofu, it is possible to balance each kind of protein, and thereby it is possible to obtain tofu having a high protein score.

In the first and third high protein tofu of the present invention described above, collagen accounts for 1% by weight of the total amount of tofu.
It is preferable that the amount is in the range of 10% by weight or more.
If the amount of collagen is less than 1% by weight, its bioregulatory function may be reduced. If it exceeds 10% by weight, the taste may be uneven and the taste may be reduced.

[0017] In the above-mentioned second and third high protein tofu, it is preferable that the soybean protein is a purified soybean protein. In this case, the amount of the purified soybean protein is 0.1% by weight or more of the total amount of the tofu. It is preferably at most 1.0% by weight. If the amount of the purified soybean protein is less than 0.1% by weight, the effect based on the fat burning effect becomes insufficient, and if it exceeds 1.0% by weight, the taste as tofu is biased. Taste may be reduced.

The above-mentioned first to third high protein tofu of the present invention can be obtained by the following production method. First, after cooling the soymilk, collagen or / and soybean protein are mixed with the soymilk, and a mixture obtained by adding a coagulant to the mixture is filled in a container, and the container is sealed. Then
In this method, the filling container is heated in high-temperature water for a certain period of time, and then cooled in ice water to solidify the mixture filled in the container.

As a coagulant, bittern, magnesium chloride, calcium sulfate and the like can be used.

In the above-mentioned production method of the present invention, as a container to be filled, a sealable container such as a plastic container or a paper pack can be used.

[0021]

Next, embodiments of the present invention will be described. (Examples 1 to 3) Ground soybeans soaked in water were heated at about 98 ° C in a kettle and rubbed with a cloth to obtain soymilk.
After cooling the soy milk to about 10 ° C., it was mixed with a collagen peptide (water-soluble collagen peptide PA, manufactured by Kyowa High Foods Co., Ltd.) dissolved in water in the amount shown as Example 1 in Table 1. Magnesium chloride as an agent was mixed. Put this mixture in a plastic container (160 ml
Volume) and sealed. Next, the filled container is heated in high-temperature water of about 80 ° C. for about 45 minutes, then transferred to ice water of about 0 ° C., cooled for about 1 hour, and the filled mixture is solidified to obtain high protein tofu. Was.

[0022]

[Table 1]

The high protein tofu of Examples 2 and 3 has a water-soluble collagen peptide content of about 1.0% by weight, which is the upper limit, and about 10% by weight, which is the lower limit. Yes, it was obtained by the same method as the high protein tofu of Example 1 described above.

Examples 4 to 6 Soybeans immersed in water were ground and heated in a kettle at about 98 ° C. for about 45 minutes, and rubbed with a cloth to obtain soymilk. After cooling the soy milk to about 10 ° C., it was added with purified soy protein (Prolina 200, manufactured by Fuji Purina Protein Co., Ltd.) dissolved in water at the blending amount shown in Example 4 in Table 2, and a coagulant. Was mixed. The mixture was filled into a plastic container (160 ml capacity) and sealed. Next, the filled container is heated in high-temperature water of about 80 ° C. for about 45 minutes, then transferred to ice water of about 0 ° C., cooled for about 1 hour, and the filled mixture is solidified to obtain high protein tofu. Was.

[0025]

[Table 2]

The high protein tofu of Examples 5 and 6 contained 0.1% of purified soybean protein. In the case of the blending amount near the lower limit of 1% by weight and in the case of the blending amount near the upper limit of 1.0% by weight, they were obtained by the same method as the high protein tofu of Example 4 described above.

(Example 7) Soybeans immersed in water were ground and heated in a kettle at about 98 ° C for about 45 minutes, and rubbed with a cloth to obtain soymilk. After cooling this soy milk to about 10 ° C,
In addition, a collagen peptide (water-soluble collagen peptide PA, manufactured by Kyowa High Foods Co., Ltd.), a purified soy protein dissolved in water (Prolina 200, manufactured by Fuji Purina Protein Co., Ltd.), and coagulation were added in the amounts shown in Table 3. Magnesium chloride as an agent and water were mixed. The mixture was filled into a plastic container (160 ml capacity) and sealed. Next, the filled container is heated in high-temperature water of about 80 ° C. for about 45 minutes, then transferred to ice water of about 0 ° C., cooled for about 1 hour, and the filled mixture is solidified to obtain high protein tofu. Was.

[0028]

[Table 3]

Next, the amount of protein contained in the high protein tofu of Examples 1 to 7 was measured by the Kjeldahl decomposition method, and the results are shown in Table 4.

[0030]

[Table 4]

The cotton tofu and the filled tofu as comparative examples in Table 4 are both commercially available products obtained by the conventional method. Composition Table ”(hereinafter the same).

From the results shown in Table 4, it can be confirmed that all of the tofu of Examples 1 to 7 contain almost twice as much protein as the conventional tofu. Can be.

Next, three samples of the high protein tofu of any one of Examples 1 to 7 and the commercially available cotton tofu and filled tofu as comparative examples were used as sample tofu, and 10 panelists (18 to 18)
(Five men and women, each of 45 years old) were sampled, and their texture and taste were judged. As a result of this determination, the number of persons having the best texture and taste is shown in Table 5.

[0034]

[Table 5]

From the results shown in Table 5, it can be seen that all of the high protein tofu of Examples 1 to 7 according to the present invention have a taste equal to or higher than that of the conventional commercially available tofu. You can check.

[0036]

As described above, since the present invention is constituted, the following effects are exhibited. That is, according to the configuration of the present invention, it is possible to obtain a high-protein tofu which contains about twice as much protein as the conventional product and has a texture and taste comparable to those of the conventional product. In addition, since it contains high-quality proteins from collagen and soy protein, the absorption rate into the human body is high.

Therefore, a patient who has a disease in the liver or stomach and needs a large amount of protein, a person with a reduced appetite, an elderly person, etc., can only take a normal amount or a smaller amount than a normal amount. In addition, the intake of protein balanced with the intake of other foods becomes possible.

Continuing from the front page (71) Applicant 500099076 Katsuhiko Imamura 1956-2, Nagahama, Chikugo-shi, Fukuoka Kyushu Food Co., Ltd. (72) Inventor Kyoko Kawano 2-108-8 Abiko Higashi, Sumiyoshi-ku, Osaka Tokiwa Pharmaceutical Co., Ltd. In-house (72) Inventor Hiroyuki Iehira 3-32-11 Tsukuno-cho, Sakai City, Osaka Prefecture Nishiki House Co., Ltd. (72) Inventor Katsuhiko Imamura 1956-2, Oaza Nagahama, Chikugo City, Fukuoka Prefecture Kyushu Food Co., Ltd. 4B020 LB02 LC05 LG04 LG05 LK07 LR01

Claims (5)

[Claims] 1. A high-protein tofu characterized by coagulating a mixture containing soymilk and collagen as main components with a coagulant. 2. A high protein tofu characterized by coagulating a mixture containing soy milk and soy protein as main components with a coagulant. 3. A high protein tofu characterized by coagulating a mixture containing soy milk, collagen and soy protein as main components with a coagulant. 4. The high protein tofu according to claim 1, wherein the collagen peptide as collagen is mixed in a quantitative ratio of 1% by weight or more and 10% by weight or less based on the whole tofu. 5. The soybean protein is a purified soybean protein obtained by coagulating a soybean material with a calcium salt, and the purified soybean protein is present in an amount of 0.1% by weight or more to 1.0% by weight of the whole tofu.
4. The composition according to claim 2, which is blended in a quantitative ratio of not more than% by weight.
High protein tofu described in 1.