JP2006217802A - Collagen-containing soybean curd - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide collagen-containing soybean curd suppressed in flavor deterioration caused by bittern further than in conventional soybean curd, causing no deformation, having mellow palate feeling and smoothness to the tongue, and also exhibiting extremely high synergy effect of becoming rich in nutrients owing to the collagen. <P>SOLUTION: The collagen-containing soybean curd 3 is obtained by adding ≤0.03 wt.% of the bittern and ≤1.5 wt.% of agar based on the whole amount of the collagen-containing soybean curd, and collagen having an end product concentration of 1,000-5,000 mg based on 100 g of the collagen-containing soybean curd so as to coagulate the mixture, into soymilk with sugar concentration of a Brix degree of ≥12%. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a bean corrosive product, and more particularly to a tofu containing collagen in which the amount of bittern used for coagulation of soy milk is reduced and a thickening polysaccharide such as agar and collagen are added.

Tofu is a traditional Japanese food and attracts attention as a health food, but on the other hand, its taste is fixed to some extent and its consumption is limited.
Therefore, the development of tofu with various ingenuity such as adding nutritional components, diversifying palatability and taste has been carried out.

For example, a tofu food is proposed in which a tofu material whose surface is heat-cured is further encapsulated in a capsule (see Patent Document 1). In addition, a healthy tofu that can be well ingested with calcium components by mixing pearl powder with soy milk prepared by a conventional method has been proposed (see Patent Document 2).
Japanese Utility Model Publication No. 4-20227 JP 2003-189814 A

As described above, various ingenuity has been made for tofu, such as adding nutritional ingredients, palatability, and diversifying taste, but in any case, as a problem inherent to tofu, soy milk derived from soybeans Since the bittern is added and solidified, the flavor caused by the bittern remains inevitably, and there are also problems in texture such as lack of smoothness.

Therefore, if the amount of bittern used for soy milk coagulation is reduced in order to suppress the flavor caused by bittern, the problem of tofu mold loss arises.

  The object of the present invention is to solve the basic problems inherent to the above-mentioned conventional tofu, and the specific problem is that the flavor caused by the bitterness inherent to tofu is lessened, and the occurrence of mold loss occurs. It is to realize tofu that is not mellow, has a smooth texture and has high nutritional value.

  In order to solve the above-mentioned problems, the present invention is characterized in that the amount of bittern used for coagulation of soymilk is reduced and a thickening polysaccharide and collagen are added to the soymilk to supplement coagulation power. Tofu with collagen.

As the thickening polysaccharide, one or more selected from the group consisting of agar, sodium alginate, welan gum, pectin, guar gum, locust bean gum, tamarind gum, xanthan gum, curdlan, gellan gum, and carrageenan are used. However, it is not limited to these.

  Furthermore, in order to solve the above-mentioned problems, the present invention provides soy milk with a bittern of 0.03% by weight or less, agar of 1.5% by weight or less, and collagen with collagen-containing tofu with respect to the total amount of collagen-containing tofu. The final product concentration of 1000 mg / 100 g to 5000 mg / 100 g was added and hardened to obtain collagen-containing tofu.

  According to this invention, compared with the conventional tofu, the reduction of the flavor by bittern can be suppressed, and the tofu which does not lose shape can be obtained.

  Furthermore, according to the present invention, a thickening polysaccharide such as agar is added to reduce bittern and supplement coagulation power, and collagen is added, so that agglomeration of agar can be prevented. In addition to mellowness and smoothness of the tongue, it is possible to obtain tofu with an extremely high synergistic effect that the collagen has a high nutritional value.

  BEST MODE FOR CARRYING OUT THE INVENTION The best mode for carrying out the tofu containing collagen according to the present invention and an example thereof will be described below.

As described above, conventionally, various additives have been added to increase the taste of tofu and increase the nutritional value. However, basically, the flavor caused by the bitterness associated with tofu does not disappear.

Therefore, in order to reduce the flavor of tofu from bittern, it is conceivable to reduce the amount of bittern used for coagulation of soy milk. However, if the amount of bittern is reduced, the coagulation force is reduced, and a problem arises that the tofu mold is deformed.

  In order to solve such a problem, the present inventor tried to reduce the amount of bittern added to soy milk, add agar powder, mix and solidify. The agar-containing tofu thus obtained is shown in FIG. The tofu 1 added with only this agar has a slight coagulation effect, but the agar itself is solidified as a granular lump 2 as shown in FIG. 1 (a), resulting in a texture, texture, and flavor as tofu. The problem that etc. will fall arises.

In order to suppress the flavor of bittern, the present inventor reduced the amount of bittern, reinforces the coagulation force using agar, eliminated the shape loss, and was excellent in texture that the agar does not solidify into granules. After earnestly working on the development of tofu, we obtained the following groundbreaking findings.

  That is, if the amount of bittern added to soy milk is reduced and agar is mixed with soy milk instead, the agar will solidify, but if collagen is added together with the agar, the generation of such a granular mass is suppressed. It was found that soy milk does not coagulate as tofu and loses its shape.

In short, it is the knowledge that collagen is added together with agar to reinforce the coagulation power of soy milk, and this knowledge is a very unique and novel point that is not found in any of the conventionally developed bean corrosion products. It is.

In addition, as “the best mode for carrying out the invention” here, the tofu formed by adding collagen together with agar will be described. However, the agar is not limited to agar, and any thickening polysaccharide may be used. Examples of thickening polysaccharides other than agar include sodium alginate, welan gum, pectin derived from citrus and apples, guar gum extracted from legumes, locust bean gum, tamarind gum, xanthan gum produced by microorganisms , Curdlan, gellan gum, carrageenan derived from seaweed as well as agar, but is not limited thereto. Even when these thickening polysaccharides other than agar are added to soymilk together with collagen, the same effect is produced.

And when adding together with collagen to soy milk, it may be one selected from the group consisting of agar, sodium alginate, welan gum, pectin, guar gum, locust bean gum, tamarind gum, xanthan gum, curdlan, gellan gum, and carrageenan, Two or more may be added in combination.

  The tofu containing collagen according to the present invention has been conceived based on such knowledge, and uses agar to reduce the amount of bittern used for coagulation of soy milk and to compensate for the coagulation force that is reduced thereby. Furthermore, since agglomerates can be formed only with agar, in order to eliminate this, collagen of a certain concentration or more (1000 mg / 100 g to 5000 mg / 100 g per product) is mixed with soy milk and coagulated. is there.

  By doing in this way, the collagen-containing tofu 3 according to the present invention, as shown in FIG. 1 (b), the agar does not solidify in the tofu and is dispersed and melted at a uniform concentration throughout, and further, , Collagen is included.

As a result, not only can the bitter flavor of tofu be reduced,
The tofu has a mild texture and a smooth texture, and it is possible to simultaneously ingest collagen along with soy-derived components such as soy protein and isoflavone, making it possible to realize a highly nutritious bean-corroded product. .

  Examples of tofu with collagen according to the present invention will be described. The tofu containing collagen according to the present invention is produced as follows. Soy milk is made from soybeans, to this soy milk (sugar content: Brix 12% or more), a bitter bite (0.03% by weight or less based on the total amount of the final product) less than conventional tofu, and agar powder (the total amount of the final product) 1.5% by weight or less) and collagen (final product concentration 2000 mg / 100 g) were added and hardened.

(Sensory test)
In order to demonstrate the effect of the collagen-containing tofu according to the above Examples of the present invention, a sensory test was performed comparing this collagen-containing tofu with the following Comparative Examples 1 and 2. Hereinafter, this sensory test will be described.

Comparative Example 1:
In Example 1, less than conventional tofu, bittern, agar and collagen, but the tofu of Comparative Example 1 is less bitter than conventional tofu, not agar and collagen,
A conventional amount of bittern (0.3% by weight or less based on the total amount of the final product) is added to the same soy milk as in Example 1, and the production method is exactly the same as in Example 1.

Comparative Example 2:
The tofu of Comparative Example 2 is the same tofu as in Example 1 except for the composition and production method except that agar is not added. In short, the tofu of Comparative Example 2 was added to the same soymilk as in Example 1 with a bitter bite (0.03% by weight or less based on the total amount of the final product) than conventional tofu, and collagen (final product concentration 2000 mg / day). 100 g) is added and hardened.

In the sensory test, 10 evaluators ate the tofu products of Example 1, Comparative Example 1 and Comparative Example 2, respectively, in terms of “mellowness” (sensory test A) and “smoothness” (sensory test B). A sensory test was conducted, and a comprehensive evaluation (sensory test C) was performed on the average score of each product. Evaluation point is
Ten points is the most preferable evaluation. Table 1 below shows the sensory test results.

According to the evaluation results of this sensory test, for Example 1, in the overall evaluation,
Although the evaluation of 10 points of perfect score was given, it became a low score with 4 points in comparative example 1, and 8 points in comparative example 2. This proved that the texture of the tofu containing collagen of Example 1 was superior to that of conventional tofu or simply added agar.

As described above, the best mode for carrying out the tofu containing collagen according to the present invention has been described based on the examples. However, the present invention is not limited to such examples, and is described in the claims. It goes without saying that there are various embodiments within the scope of technical matters.

The collagen-containing tofu according to the present invention having the above-described configuration is a tofu that has less flavor reduction due to the inherent bittern of tofu, does not lose its shape, is mellow, has a smooth texture, and has a high nutritional value. Of course, it is suitable for use as a tofu to be eaten in a normal meal, particularly as a health food for adults and because it is easy to eat and has high nutritional value.

(A) is a figure explaining the tofu which agar agglomerated granular when only agar is added to soymilk, (b) is a figure which shows the tofu containing collagen of this invention.

Explanation of symbols

1 Tofu with only agar added 2 Granular mass of agar 3 Tofu with collagen

Claims (3)

A collagen-containing tofu comprising a thickening polysaccharide and collagen added to the soymilk in order to reduce the amount of bittern used for coagulation of soymilk and to supplement the coagulation power. The thickening polysaccharide is one or more selected from the group consisting of agar, sodium alginate, welan gum, pectin, guar gum, locust bean gum, tamarind gum, xanthan gum, curdlan, gellan gum, and carrageenan. The tofu containing collagen according to claim 1. In soy milk, the final product concentration of 1000 mg / kg of bittern is 0.03% by weight or less, agar is 1.5% by weight or less, and collagen is collagen based on the total amount of collagen-containing tofu.
A collagen-containing tofu characterized by adding 100 g to 5000 mg / 100 g and hardening.

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