JP2003219830A - Bean curd flavored with sesame and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a bean curd flavored with sesame containing a lot of sesame constituents, having good flavor and smooth palate feeling and good looking, and to provide a method for producing the same. <P>SOLUTION: The method for producing the bean curd flavored with sesame subjects a soybean milk containing 5-20 wt.% of a sesame paste and 0.5-2 wt.% of sesame oil, to a high pressure homogenizer treatment, and then coagulating, and the bean curd obtained in the process manifests a plenty of sesame flavor and smooth palate feeling like a smooth fine-grained tofu. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to sesame-containing tofu and a method for producing the same, and more particularly to silken tofu, which comprises sesame paste, sesame oil and soy milk, and which is coagulated using a coagulant for tofu. The present invention relates to a sesame-containing tofu having a smooth texture and a strong sesame flavor, and a method for producing the tofu.

[0002]

Conventionally, sesame tofu has been eaten as a vegetarian dish. The outline of the method of making sesame tofu is to grind roasted sesame, dissolve it in water, add starch such as kudzu starch and filter it, heat mix to make a highly sticky sol, and pour this into a container. A gel is formed by cooling. Recently, some gelling agents such as carrageenan are used. Sesame tofu is
It has characteristics that it has a strong elasticity and a chewy texture, and unlike general tofu made from soybeans, it has a drawback that its application in food situations does not spread. Further, since it is a handmade food which is poor in storage stability and stability and industrially mass-produced, it is inevitably expensive.

On the other hand, as one of the variety of tofu, sesame-containing tofu prepared by adding sesame component to soy milk made from soybean is manufactured. This sesame-containing tofu is obtained by adding a sesame component to soy milk and coagulating it with a coagulant for tofu. The characteristics required of sesame-containing tofu are that the flavor of sesame is as strong as that of sesame tofu and that it has a smooth texture like silky tofu.

However, the sesame content of sesame tofu is 5
While the concentration is as high as -20%, the commercially available tofu containing sesame has a low sesame content of about 2%. Therefore, a product having a stronger sesame flavor has been demanded. Therefore, in order to improve the sesame flavor, a product in which a sesame flavor is added to enhance the fragrance has been proposed, but this cannot be said to have a sufficient natural flavor of sesame. It was

If the amount of sesame component added to soy milk is increased, the natural sesame flavor is enhanced, but if the amount of sesame component added is excessively increased, the sesame-containing tofu becomes rough, and It has a negative effect on feeling. Therefore, it was considered impossible to produce tofu containing sesame added with a sesame component to the same extent as sesame tofu. For example, JP-A-58
In JP-201777, almost equal amounts of black sesame seeds and sesame oil are mixed in advance, and this is mixed with soy milk immediately before adding a coagulant to improve the sesame flavor to give a smooth texture. A method for producing tofu containing sesame to be obtained is disclosed. However, sesame that is simply rubbed has coarse particles, so the amount added must be reduced to around 1%.
As a result, the obtained product had a weak sesame flavor and could not obtain sufficient smoothness.

Further, in Japanese Patent Laid-Open No. Sho 124-124251, sesame paste obtained by crushing sesame sufficiently until oil is dissolved or sesame oil obtained by pressing sesame is added to soy milk. , A method for improving the stability of the quality of tofu containing sesame is described. However, even with this method, sesame paste and sesame oil are oily, whereas soy milk is aqueous, so it is difficult to mix the two uniformly, and there is the disadvantage that only non-uniform sesame-containing tofu can be obtained. there were.
In addition, in order to obtain a sufficient sesame flavor using sesame oil,
Although it is necessary to increase the amount of sesame oil added, it was recognized that the product thus obtained tends to be a more uneven tofu-containing tofu for the reasons described above.

[0007]

SUMMARY OF THE INVENTION As described above, the development of a sesame-containing tofu having a sufficient sesame flavor and a silky tofu-like smoothness has been desired, and it can be sufficiently satisfied. No quality product has been obtained. In the production of tofu containing sesame, in order to obtain the same sesame flavor as sesame tofu, it is necessary to add the same amount of sesame component to soybean milk as in the case of sesame tofu. However, soy milk to which the sesame component has been added becomes non-uniform as described above,
It is extremely difficult to obtain the same smoothness as silken tofu.

[0008] Among these, in order to obtain excellent quality sesame-containing tofu, it was thought that it is better to use the sesame paste obtained by crushing the sesame sufficiently until the oil is dissolved. The conditions for producing sesame-containing tofu by adding the same amount of sesame paste as sesame tofu to soy milk were examined. However, it has been found that various problems occur as the amount of sesame paste added increases. That is, it has been found that the sesame paste becomes difficult to dissolve in soy milk, so that the sesame component precipitates, the appearance of the sesame-containing tofu deteriorates, and the graininess increases to adversely affect the texture.

When the amount of sesame paste added is increased, the viscosity of soymilk is significantly increased, and as a result, the air mixed in soymilk becomes difficult to escape. Therefore, when soy milk is coagulated in this state to produce sesame-containing tofu, air bubbles are generated in the interior, which adversely affects the appearance and texture. In this way, it is very difficult to increase the proportion of the sesame component and obtain a sesame-containing tofu having a silky tofu-like smooth texture. Therefore, an object of the present invention is to develop a sesame-containing tofu containing a large amount of sesame component, having a good flavor, a smooth texture, and a good appearance, and a method for producing the same.

[0010]

Means for Solving the Problems As a result of intensive studies to solve the above-mentioned problems, the present inventors have added sesame paste and sesame oil in combination to soy milk, and after mixing,
It was found that this problem can be solved by adding a specific high-pressure homogenizer treatment. That is, in order to solve the problem that the sesame component was not completely dissolved in soymilk, sesame paste was used as the sesame component. When grated sesame is used, when it is added in an increased amount, it cannot be completely dissolved in soymilk and precipitates. Therefore, it became possible to disperse the ground sesame in soymilk fairly uniformly by using a sesame component made into a paste by further crushing this ground sesame.

However, even with this method, it was found that the problem that graininess still occurs and a smooth texture like silken tofu cannot be obtained cannot be solved. Therefore, as a solution to this problem, the present inventors Decided to use a high pressure homogenizer. As a result, when soy milk to which a sufficient amount of sesame paste was added was treated with a high-pressure homogenizer, the sesame paste was further finely pulverized and the roughness due to the solid content of sesame was eliminated. The high-pressure homogenizer treatment made it possible to obtain more homogenized and low-viscosity soymilk, and to increase the amount of sesame paste added while maintaining a smooth texture.

However, although the texture became fine, it remained powdery and was still insufficient in terms of smoothness. Then, in order to solve this problem, sesame oil was added together with the sesame paste, and a high-pressure homogenizer treatment was performed. As a result, it was found that the texture was improved and smoothed due to the effect of the lipids contained in the sesame oil. As a result, it became possible to make the tofu with sesame powder less noticeable. By adding only an appropriate amount of sesame oil to soy milk, a product having a smooth texture can be obtained, but when a product having a desired sesame flavor is obtained by this method, a large amount of sesame oil is added. There is no choice but to add. As a result, sesame oil and soy milk are not uniform, which causes other problems such as adversely affecting texture and increasing oily smell.
It is not possible to obtain the desired product with good quality.

In order to create a smooth texture,
It is possible to treat only sesame paste with a high-pressure homogenizer and add it to soymilk, but it is difficult to carry out industrially because the sesame paste has a very high viscosity. Moreover, this method is not preferred because it has no effect on homogenization after addition to soy milk.

Therefore, the present invention is characterized in that sesame paste and sesame oil are added to soybean milk and then subjected to a high-pressure homogenizer treatment. That is, the present invention relates to a method for producing sesame-containing tofu, characterized in that soybean milk containing 5 to 20% by weight of sesame paste and 0.5 to 2% by weight of sesame oil is subjected to a high-pressure homogenizer treatment and then solidified. . Further, the present invention relates to the above method for producing tofu containing sesame, wherein the pressure of the high-pressure homogenizer is 100 to 400 Kg / cm ² . The present invention also relates to sesame-containing tofu produced by the above method.

[0015]

BEST MODE FOR CARRYING OUT THE INVENTION The soymilk used in the present invention may be any soymilk that is commonly used in the production of tofu. For example, soybean milk obtained by heating soybean obtained by grinding soybeans with water and filtering the soybean may be mentioned. Soymilk having a Brix in the range of about 11.0 to 14.0 (soymilk concentration meter) is suitable. The sesame paste means a paste-like paste obtained by mashing cultivated sesame seeds with a mill or the like until fluidity is recognized, and the degree of culturing, particle size, type of sesame and the like are not particularly limited. However, since ground sesame seeds with a coarse particle size do not provide a sufficient effect, it is necessary to use paste-like paste that has been ground to the extent that fluidity is recognized. For stabilizing the sesame paste, it is possible to use the one to which a polysaccharide or an emulsifier is added. As the sesame oil, a normal sesame oil obtained by roasting and squeezing sesame may be used, but it is preferable to use sesame oil having a strong sesame flavor similar to a sesame paste. Sesame oil is preferable because it has an antioxidant effect and also has an effect of stabilizing the quality of the tofu containing sesame for a long period of time.

Further, the high-pressure homogenizer used in the present invention means a device having a function of emulsifying while ejecting a sample from a pore after applying a high pressure, and a pressure of 50.
Anything that can raise up to about 0 Kg / cm ² ,
There is no particular limitation. Specific examples of the high pressure homogenizer include LAB40-10RBFT manufactured by GAULIN.

The present invention will be described in more detail below.
As described above, soy milk may be any soy milk that is commonly used in the production of tofu, and one example thereof is obtained by watering soybeans soaked in the usual manner and grinding soybeans soaked overnight with water. Soymilk of Brix 11.0 to 14.0 obtained by heating Kure and filtering it to separate okara is suitable.
To this soybean milk, 5 to 20% by weight of sesame paste and 0.5 to 2% by weight of sesame oil were added, and agitator (pitch paddle type)
Stir to obtain soy milk with sesame seeds. The stirring with a stirrer is indispensable, but the degree of stirring may be such that the highly viscous sesame paste is almost evenly dispersed, and specifically 50
It may be carried out at about 100 rotations / minute for about 5 to 10 minutes. The soymilk obtained is preferably kept at a soymilk temperature of 15 ° C. or lower in order to suppress the increase in viscosity due to the addition of sesame paste. In addition, sugar, salt or the like may be added to adjust the taste of the final product, tofu.

Next, the soybean milk with sesame added with sesame paste and sesame oil is homogenized by using a high pressure homogenizer. The homogenizer pressure at this time is 10
0 to 400 kg / cm ² is preferable. When the high-pressure homogenizer treatment is performed, a considerable amount of heat is generated and the temperature of soy milk rises. An increase in temperature leads to an increase in soymilk viscosity and an increase in reaction rate when a coagulant is added. Therefore, the soymilk is cooled to preferably 15 ° C or lower, more preferably 5 to 10 ° C after the high pressure homogenizer treatment.

The soybean milk containing cooled sesame obtained in this way contains an appropriate amount of a coagulant for tofu (for example, magnesium chloride, calcium sulfate, calcium chloride, glucono delta lactone, etc.), which may be used alone or in combination of two or more kinds. Is usually used for the soybean milk containing sesame.
After adding 0.5% by weight, the mixture is filled in a tofu container, sealed, and then heated at about 80 ° C. for about 40 minutes to coagulate to produce a sesame-containing tofu.

[0020]

EXAMPLES Details of the present invention will be described with reference to test examples and examples. First, various tests were carried out to determine the amount of sesame paste, sesame oil, etc. effective for production of the sesame-containing tofu of the present invention.

Test Example 1 Investigation of Addition Amount of Sesame Paste After adding sesame paste (2 to 25% by weight) to soy milk (Brix 12.0) prepared by a conventional method, a pressure of 100 kg / cm ² was applied with a high pressure homogenizer. Processed in. Magnesium chloride (0.15% by weight) and calcium sulfate (0.15% by weight) were added to the obtained soybean milk containing sesame, which was then filled in a tofu container, sealed, heated at 85 ° C for 60 minutes to coagulate, and then cooled. Produced sesame-containing tofu. Thereafter, this product was subjected to a sensory evaluation of the sesame flavor and texture by 25 sensory inspectors. The sesame flavor was evaluated in four grades: ◎: strong, ○: moderately strong, △: moderately weak, ×: weak, and also in terms of texture ◎: smooth, ○: slightly smooth, Δ: slightly rough, × : Implemented in 4 coarse steps,
The average value was calculated. The results are shown in Table 1.

[0022]

[Table 1] Table 1 Evaluation of sesame flavor and texture ^* Too strong

As is clear from Table 1, when the amount of sesame paste added was 2% by weight, the tofu containing sesame did not have a sufficient sesame flavor, but the texture was good. On the other hand, if sesame paste is added in an amount of 5% by weight or more, a sufficient sesame flavor can be obtained, but as the amount added is increased, a powdery texture is produced.
The smoothness decreases and the texture becomes inferior. Therefore, it was concluded that a satisfactory product cannot be obtained by adding sesame paste alone. When the addition amount of the sesame paste was 25% by weight, the viscosity of soymilk rapidly increased and uneven coagulation occurred, and the texture was far from silky tofu. Besides, 25
It was evaluated that the sesame flavor was too strong with the addition of the weight percentage. In the end, sesame paste was effective in imparting a sesame flavor, and the optimum addition amount was 5 to 20% by weight. However, products in which the sesame paste addition amount in this range has a satisfactory texture Could not be manufactured.

Test Example 2 Effect of adding sesame oil on texture To 10% by weight of sesame paste was added to soy milk (Brix 12.0) prepared by a conventional method, and sesame oil was added in an amount of 0.2-2.
After stepwise addition within the range of 5% by weight, high pressure homogenizer treatment was carried out under the condition of a pressure of 100 Kg / cm ² . The soybean milk with sesame seeds thus obtained was added with magnesium chloride 0.1.
5% by weight and 0.15% by weight of calcium sulfate were added, filled in a tofu container, sealed, heated at 85 ° C. for 60 minutes to coagulate, and then cooled to produce sesame-containing tofu. Then, in the same manner as in Test Example 1, sensory evaluation was performed on the flavor and texture of the sesame-containing tofu. The sensory evaluation was carried out in four grades of ∘: very good, ∘: good, Δ: somewhat bad, and x: bad with respect to flavor and texture, and the average value was obtained. The results are shown in Table 2.

[0025]

[Table 2] Table 2 Evaluation of sesame flavor and texture

From Table 2, it was recognized that the addition of sesame oil tended to cause smoothness of the tofu containing sesame and improve the texture. When the amount of sesame oil added was 0.5% by weight or more, the texture of tofu was improved. However, when an amount exceeding 2.5% by weight was added, the sesame oil odor became strong, and it was rather recognized that it was not preferred. As a result, it was found that the preferable addition amount of sesame oil is 0.5 to 2% by weight.

Test Example 3 Investigation of Effect of High Pressure Homogenizer After adding 15% by weight of sesame paste and 1% by weight of sesame oil to soymilk (Brix12.0) prepared by a conventional method, the one not subjected to the high pressure homogenizer was used as a control. , Pressure 50
A test section subjected to the high pressure homogenizer treatment was set under the condition of ˜500 Kg / cm ² . Since it was predicted that the high-pressure homogenizer treatment would reduce the viscosity of soymilk, the viscosity of soymilk before and after the treatment was measured. Further, 0.15% by weight of magnesium chloride and 0.15% by weight of calcium sulfate were added to the soybean milk containing sesame thus obtained, and then the container was filled in a tofu container, sealed, and heated at 85 ° C. for 60 minutes to coagulate. Then, the tofu containing sesame was manufactured by cooling. The texture of the obtained product was evaluated in the same manner as in Test Example 1. The results are shown in Table 3.

[0028]

[Table 3] Table 3 Changes in soymilk viscosity and texture evaluation

As is clear from Table 3, the higher the pressure of the high pressure homogenizer treatment, the more finely divided the particles become, resulting in a decrease in the viscosity and the smoothness, but the treatment heat is generated accordingly. The heat increases the viscosity of soy milk containing sesame, which adversely affects the texture. In particular, when the pressure was 500 Kg / cm ² , a sharp increase in viscosity was observed, and the texture of tofu containing sesame was significantly reduced. From the above, it was found that a suitable pressure during the high pressure homogenizer treatment is 100 to 400 Kg / cm ² . Further, even when the addition ratio of the sesame paste was 20% by weight, the texture of the product was improved by increasing the pressure of the high pressure homogenizer, and it became possible to have sufficient smoothness.

Example 1 As usual, soybeans, which had been soaked in water and soaked overnight, were ground with water, and the obtained soybean was heated. Then, okara was separated by filtration to obtain Brix 13.0 (soy milk concentration). SM-2 in total
0: measured by Atago Co., Ltd.), soybean milk having a viscosity of 12.0 cp (measured by B-type viscometer) was obtained. This soy milk 42.0Kg 10
After cooling to 0 ° C, 7.5 kg of sesame paste and 0.5 kg of sesame oil were added little by little to the cooled soy milk while stirring. After sesame paste and sesame oil are evenly dispersed in soy milk, a high pressure homogenizer treatment is performed at a pressure of 200 Kg / c.
The homogenization was carried out under the condition of m ² . The soybean milk containing sesame (Brix 17.0, viscosity 30 cp) thus obtained was cooled to 8 ° C. After adding 0.15% by weight of magnesium chloride and 0.15% by weight of calcium sulfate to the cooled soybean milk containing sesame, the soybean milk was filled in a tofu container and heated at 85 ° C. for 60 minutes. After completion of heating, the mixture was cooled to 10 ° C to produce tofu containing filled sesame (product of the present invention).

A sample (comparative product) was made as a reference with reference to the product of the present invention thus prepared and a commercially available product containing sesame seeds, and sensory evaluation was performed on each sample. The method for preparing the comparative product was as follows. That is, 1.0 kg of sesame paste was added to 49.0 kg of soy milk similar to the above-mentioned product of the present invention, and after confirming that the sesame paste was sufficiently dissolved in soy milk by stirring, 0.15% by weight of magnesium chloride was added. Calcium sulfate 0.15% by weight
Was added, and the mixture was filled in a tofu container and then heated at 85 ° C. for 60 minutes. After the heating was completed, the mixture was cooled to 10 ° C. to prepare a filled sesame tofu as a comparative product. In the sensory test, 25 sensory inspectors sample the product of the present invention and the comparative product, and 5 points are very good, 4 points are good, 3 points are good, 2 points are bad and 1 point is bad.
Evaluation was performed by assigning points in a 5-point evaluation, which is a point, and obtaining an average value. The results are shown in Table 4.

[0032]

[Table 4] Table 4 Comparison between the product of the present invention and the comparative product

As a result, the product of the present invention has the same level of smoothness as the comparative product containing 2% by weight of sesame paste, although the amount of sesame paste added was increased to 15% by weight. . In addition, the sesame paste was increased in the product of the present invention, the flavor of sesame was enhanced, and the taste was more preferred.

Example 2 Brix 13.0 prepared by a conventional method and a viscosity of 12.0
42.0 kg of cp soy milk was cooled to 10 ° C., and 7.5 kg of sesame paste and 0.5 kg of sesame oil were added to this soy milk little by little while stirring. Furthermore, in order to adjust the taste of the tofu with sesame, which is a product, 100 g of sugar and 20 g of salt are added.
g was added to soy milk. After that, homogenization treatment was performed with a high-pressure homogenizer under a pressure of 200 Kg / cm ² . The soybean milk with sesame seeds (Brix17.0, viscosity 30 cp) thus obtained was cooled to 8 ° C., and then 0.15% by weight of magnesium chloride and 0.15% by weight of calcium sulfate were added to the cooled soybean milk with sesame seeds, Fill the container, 8
Heated at 5 ° C. for 60 minutes. After completion of heating, the mixture was cooled to 10 ° C to produce tofu containing filled sesame. The obtained sesame-containing tofu had a strong sesame flavor, was smooth, and had a good taste.

[0035]

EFFECTS OF THE INVENTION According to the present invention, it is possible to increase the amount of sesame paste that can be added to soymilk when producing tofu containing sesame without adversely affecting the physical properties of tofu. Moreover, sesame paste and sesame oil are combined and added to soy milk, and after this is subjected to a high-pressure homogenizer, tofu is produced. Can be manufactured.

Claims (3)

[Claims] 1. A sesame paste of 5 to 20% by weight and 0.
A method for producing tofu containing sesame, which comprises subjecting soybean milk containing sesame oil in an amount of 5 to 2% by weight to a high-pressure homogenizer and then solidifying the soybean milk. 2. The pressure of the high pressure homogenizer is 100 to
The method according to claim 1, wherein the tofu containing sesame is 400 kg / cm ² . 3. Sesame-containing tofu produced by the method according to claim 1.