JP2008193999A - Emulsion composition for soybean curd coagulated agent - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an emulsion composition for a soybean curd coagulated agent whose coagulation rate is moderately delayed, with which soybean curd having fine texture and favorable quality can be produced, and which contains a polyglycerol-condensed ricinoleic acid ester comprising slightly viscos, transparent and homogeneous solution. <P>SOLUTION: The emulsion composition for a soybean curd coagulated agent contains (a) a polyglycerol-condensed ricinoleic acid ester, (b) a polyalcohol fatty acid ester having a coagulation point of ≤15°C, and (c) water, wherein the prescribed transmission is ≥88%. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to an emulsifier composition for a tofu coagulation preparation containing a polyglycerin condensed ricinoleic acid ester and a coagulant for tofu containing the emulsion composition.

  Conventionally, as a coagulant for tofu, inorganic salts such as magnesium chloride, magnesium sulfate, calcium chloride or calcium sulfate, or organic acids such as glucono delta lactone have been used. However, when these inorganic salts are used as a coagulant for tofu, the coagulation rate of soy milk is high and the tofu's internal phase is fine, homogeneous, rich in water retention, texture and flavor unless it is a highly skilled person. It was difficult to make excellent tofu. In particular, magnesium chloride has been used for the production of tofu as a bitter juice for a long time. Tofu using this has been preferred by consumers because of its unique taste, but its coagulation rate is extremely fast, for example secondary It was difficult to make tofu with a fine internal phase and fineness with “silk tofu” that was not molded. Therefore, bitter juice is only partially used in handmade tofu stores, etc., and it has been extremely difficult to use it in mass production on a factory scale.

Therefore, in a method for producing tofu using an inorganic salt-based tofu coagulant such as bitter juice, a method of obtaining a stable quality tofu by delaying the coagulation reaction of the coagulant such as bitter juice has been found. Patent Documents 1 and 2 disclose methods of using a polyglycerin condensed ricinoleic acid ester as an emulsifier in order to prepare an emulsion of bitter juice.
JP 2006-101848 A JP 2006-204184 A

  However, polyglycerin-condensed ricinoleic acid ester used as an emulsifier has poor operability such as transfer and workability due to its high viscosity. In addition, since the polyglycerin condensed ricinoleic acid ester is suspended and precipitates are generated, complicated work such as stirring and uniform dispersion is required, and there is room for improvement.

  An object of the present invention is to provide an emulsifier for a coagulation preparation for tofu containing a polyglycerin condensed ricinoleic acid ester in a uniform and transparent solution having a low viscosity and capable of producing a tofu with a moderately slow coagulation rate and fine quality. It is to provide a composition.

  The present invention comprises (a) a polyglycerin condensed ricinoleic acid ester (hereinafter referred to as component (a)), (b) a polyhydric alcohol fatty acid ester having a freezing point of 15 ° C. or lower (hereinafter referred to as component (b)), and (c). An emulsifier composition containing water [hereinafter referred to as component (c)], wherein the composition has a transmittance at 700 nm of 88% or more under normal temperature (25 ° C.) measurement conditions. Related to things.

  The present invention also relates to a coagulation preparation for tofu containing the emulsifier composition of the present invention and one or more inorganic salt coagulants selected from the group consisting of magnesium chloride, magnesium sulfate and calcium chloride.

  Since the emulsifier composition of the present invention has a low viscosity, it has excellent fluidity and good operability and workability. In addition, since it is a transparent and uniform emulsifier composition, stable emulsification performance is obtained, the coagulation rate is moderately delayed, and fine-grained and good quality tofu can be produced.

<Emulsifier composition for coagulation preparation for tofu>
The polyglycerin-condensed ricinoleic acid ester of component (a) used in the emulsifier composition of the present invention has a glycerin unit of 2 to 15, preferably 5 to 10, and a degree of condensation of polyglycerin and ricinoleic acid of 2 to 10, preferably Examples include esters with 3-6 condensed ricinoleate. Commercially available products include SY Glyster CR-310 and CR-500 manufactured by Sakamoto Pharmaceutical Co., Ltd., and Sunsoft 818SK manufactured by Taiyo Kagaku Co., Ltd. is there.

  The (b) component polyhydric alcohol fatty acid ester used in the emulsifier composition of the present invention has a freezing point (Japanese Oil Chemistry Society, Standard Oil Analytical Test Method 3.3.2-2) from the viewpoints of operability and workability. 1996) is preferably 15 ° C. or lower, more preferably 0 ° C. or lower. Examples of the component (b) include triglycerides and diglycerides. Examples of triglycerides include rapeseed oil, soybean oil, safflower oil, corn oil, grape oil, sunflower oil, cottonseed oil, sesame oil, rice bran oil, peanut oil, olive oil, palm oil, palm kernel oil, coconut oil, and beef tallow. Or oils obtained by separating these, triglycerides composed of medium chain fatty acids having 8 to 10 carbon atoms, or triglycerides arbitrarily mixed with these, rapeseed oil, soybean oil, safflower oil, corn oil, grape oil, sunflower Oil, cottonseed oil, sesame oil, rice bran oil, peanut oil and olive oil are more preferred, and rapeseed oil, soybean oil, safflower oil, corn oil and olive oil are more preferred. As the diglyceride, the fatty acid having 6 to 24 carbon atoms in the constituent fatty acid and the unsaturated fatty acid content in the constituent fatty acid is preferably 70% by weight or more, more preferably 75% by weight or more. In particular, triglycerides are preferred for reasons such as operability and workability.

  The ratio of the component (a) and the component (b) contained in the emulsifier composition of the present invention is the viewpoint of the composition ratio of the component (a) and the component (b), the viscosity of the emulsifier composition and the transparency when the coagulant preparation is blended. Therefore, [(b) / (a)] × 100 is preferably 10 to 150% by weight, more preferably 10 to 100% by weight, and still more preferably 40 to 100% by weight. Moreover, from the viewpoint of obtaining transparency of the emulsifier composition, the ratio of the component (a) to the component (c) is preferably 0.5 to 1.2% by weight of [(c) / (a)] × 100, More preferably, it is 0.6 to 1.1% by weight, and still more preferably 0.7 to 1.0% by weight.

  Including the component (b) in the emulsifier composition is useful because it can widen the allowable content of the component (c) from which a transparent emulsifier composition can be obtained in addition to reducing the viscosity.

  The emulsifier composition of the present invention requires that the transmittance at 700 nm is 88% or more under measurement conditions at room temperature (25 ° C.). The transparency of the emulsifier composition is 88% or more, preferably 90% or more in terms of transmittance, based on visual discrimination criteria. Although the transmittance can be measured with a normal spectrophotometer, in the present invention, it is assumed that the transmittance is measured with UV-VISABLE SPECTROTOPOMETER UV-1600 manufactured by Shimadzu Corporation. The measurement cell is made of 10 mm polystyrene.

  In addition, the emulsifier composition of the present invention preferably has a viscosity at 50 ° C. of 1300 mPa · s or less, more preferably 1000 mPa · s or less, and 800 mPa · s or less from the viewpoint of ease of handling. More preferably it is. Further, from the viewpoint of the mixing ratio of the polyhydric alcohol fatty acid ester and the polyglycerol condensed ricinoleic acid ester, it is more preferably 20 mPa · s or more, and further preferably 40 mPa · s or more. This viscosity is obtained by placing a sample in a container with an inner diameter of 45 mm and a height of 200 mm and placing it in a 50 ° C. constant temperature bath for 1 hour, and then using a viscometer (manufactured by Tokimec Co., Ltd. Use rotor No. 1 to 3 and 6 to 60 r / min, measured 1 to 5 minutes after the start of measurement.

<Coagulation preparation for tofu>
The tofu coagulation preparation of the present invention comprises the emulsifier composition of the present invention and (d) one or more inorganic salt coagulants selected from the group consisting of magnesium chloride, magnesium sulfate and calcium chloride [hereinafter referred to as component (d) Containing].

  Examples of the inorganic salt coagulant of component (d) used in the present invention include magnesium chloride, magnesium sulfate, and calcium chloride. These inorganic salts may be either anhydrous or water containing crystallization (eg, magnesium chloride hexahydrate, magnesium sulfate heptahydrate, calcium chloride dihydrate, etc.). These inorganic salt-based coagulants can be used alone or as a mixture of two or more thereof. From the viewpoint of tofu flavor, it is preferable to use magnesium chloride alone.

  The tofu coagulation preparation of the present invention is not particularly limited. For example, the component (a) is 0.1 to 5% by weight, more preferably 0.5 to 3% by weight, particularly 0.5 to 2.5% by weight. The component (b) is preferably 10 to 60% by weight, more preferably 30 to 60% by weight. Further, the component (c) is preferably contained in an amount of 1 to 50% by weight, more preferably 5 to 40% by weight, and the component (d) is contained in an amount of 5 to 30% by weight, further 8 to 28% by weight, particularly 10 to 25% by weight. It is preferable to contain.

  The tofu coagulation preparation of the present invention can also contain components other than the components (a) to (d).

  Moreover, the coagulation preparation for tofu of this invention can contain (e) polyglycerol fatty acid ester [henceforth (e) component]. The polyglycerol fatty acid ester used in the present invention is an esterification product of polyglycerol and a fatty acid, and is produced by a known esterification reaction or the like. The polyglycerin is a mixture of polyglycerin having different degrees of polymerization, which is usually obtained by heating glycerin, glycidol, epichlorohydrin or the like to cause a polycondensation reaction. The polyglycerin used in the present invention has an average degree of polymerization of about 2 to 10, for example, diglycerin (average degree of polymerization 2), triglycerin (average degree of polymerization 3), tetraglycerin (average degree of polymerization 4), Examples include hexaglycerin (average degree of polymerization 6), octaglycerin (average degree of polymerization 8), decaglycerin (average degree of polymerization 10), and the like.

  The constituent fatty acid of the polyglycerol fatty acid ester is not particularly limited as long as it is a fatty acid derived from edible animal and vegetable oils and fats, such as caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, About 50% by weight of one or more mixtures selected from the group of linoleic acid and erucic acid, preferably one or more selected from the group of caprylic acid, capric acid and lauric acid % Or more, preferably about 70% by weight or more, more preferably about 90% by weight or more fatty acid or fatty acid mixture.

  Although content of (e) component in the coagulation preparation for tofu of this invention is not specifically limited, For example, 0.1-5 weight%, Furthermore, 0.2-4 weight% is preferable, 0.4- 3% by weight is particularly preferred.

  The coagulated preparation for tofu of the present invention can contain (f) propylene glycol fatty acid ester (hereinafter referred to as component (f)). The propylene glycol fatty acid ester used in the present invention is an esterification product of propylene glycol and a fatty acid, and is produced by a per se known esterification reaction or the like. The ester may be a monoester, a diester, or a mixture thereof. Preferably, it is a diester, and in the case of a mixture, the diester should contain about 50% by weight or more, preferably about 80% by weight or more, more preferably 90% by weight or more. Although content of (f) component in the coagulation preparation for tofu of this invention is not specifically limited, For example, 0.1 to 5 weight%, Furthermore, 0.2 to 4 weight% is preferable, 0.4 to 3% by weight is particularly preferred.

  Moreover, the coagulation preparation for tofu of this invention can contain (g) sorbitan fatty acid ester [henceforth (g) component]. Sorbitan fatty acid ester is an esterification product of sorbitol or sorbitan and a fatty acid, and is produced by a known esterification reaction or the like. The content of the component (g) in the coagulated preparation for tofu of the present invention is not particularly limited, but is preferably 0.1 to 5% by weight, more preferably 0.2 to 4% by weight, and 0.4 to 3% by weight is particularly preferred.

  The fatty acid constituting the propylene glycol fatty acid ester of the component (f) or the sorbitan fatty acid ester of the component (g) is not particularly limited as long as it is a fatty acid originating from edible animal and vegetable fats and oils, such as caprylic acid, capric acid, Examples thereof include one or a mixture of two or more selected from the group of lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, linoleic acid, erucic acid and the like. Preferably, one or more selected from the group of caprylic acid, capric acid and lauric acid is contained in an amount of about 50% by weight or more, preferably about 70% by weight or more, more preferably about 90% by weight or more based on the total fatty acid Fatty acids or fatty acid mixtures.

  Moreover, the coagulation preparation for tofu of this invention can contain (h) 1 type (s) or 2 or more types (henceforth (h) component) chosen from the group of saccharides, sugar alcohol, and a polyhydric alcohol.

  Examples of the saccharide used in the present invention include monosaccharides such as xylose, glucose and fructose, oligosaccharides such as sucrose, lactose and maltose, starch degradation products such as dextrin and starch syrup, maltotriose, maltotetraose, malto Examples include malto-oligosaccharides such as pentaose or maltohexaose, and preferably starch decomposition products such as dextrin or chickenpox.

  Examples of the sugar alcohol used in the present invention include sorbitol, mannitol, maltitol, or reduced starch syrup. Preferably, sorbitol or reduced starch syrup is used.

  Examples of the polyhydric alcohol used in the present invention include propylene glycol and glycerin, and glycerin is preferable.

  The above component (h) can be used alone or as a mixture of two or more. Preferably, the polyhydric alcohol is used alone. As the component (h), for example, a solution dissolved or mixed with a solvent such as water may be used. When dissolved or mixed with a solvent, it varies depending on the saccharides used, but in the case of glycerin, for example, about 1 to 20 parts by weight, preferably about 2 to 15 parts by weight, more preferably about 1 to 15 parts by weight of water. 5 to 10 parts by weight.

  The content of component (h) in the tofu coagulation preparation of the present invention is not particularly limited, but is preferably 1 to 20% by weight, and more preferably 5 to 15% by weight.

  The method for producing the coagulated preparation for tofu of the present invention is not particularly limited, but a preferred method for producing the coagulated preparation for tofu is exemplified below. For example, the emulsifier composition of the present invention containing the components (a) to (c) is added to a polyhydric alcohol fatty acid ester having a freezing point of 15 ° C. or lower, and the mixture is about 50 to 80 ° C., preferably about 60 to 70 ° C. Heat to. While stirring the heated mixture, an inorganic salt coagulant (for example, magnesium chloride) and a glycerin-water mixed solution (for example, glycerin: water = about 9: 1) are sequentially added thereto, and then a high-speed rotating homogenizer or the like. Is used and stirred at a rotational speed of about 6000 to 20000 rpm for about 10 to 60 minutes to obtain a dispersion in which the inorganic salt coagulant is uniformly dispersed. The tofu coagulation preparation according to the present invention can be produced by atomizing the resulting dispersion preferably with a wet pulverizer or the like. The coagulation preparation for tofu of the present invention thus produced is a uniform and stable composition in which fine particles of inorganic salt coagulant (particle diameter of about 0.01 to 50 μm) are ultrafinely dispersed in a dispersion medium. obtain.

  The tofu coagulation preparation of the present invention is produced by mixing each component, but the apparatus for producing the tofu coagulation preparation of the present invention is not particularly limited, and for example, a stirrer, a heating jacket, etc. An ordinary stirring and mixing tank provided can be used. Examples of the stirrer used include a propeller stirrer, a homomixer, and a Clare mix, and a homomixer is preferable. The dispersion obtained by stirring with a stirrer is preferably further atomized with a wet pulverizer or the like. The wet pulverizer atomizes particles in the dispersion liquid using glass beads or zirconia beads filled in the pulverization chamber of the pulverizer as a dispersion medium. Examples of the wet pulverizer include a sand mill, a bead mill, and a dyno mill, and these can be preferably used.

  The maximum particle size of the ultrafine dispersed inorganic salt coagulant in the tofu coagulation preparation according to the present invention is preferably about 50 μm or less, more preferably about 40 μm or less, and still more preferably about 30 μm or less. By making the inorganic salt coagulant particles in the tofu coagulation preparation into fine particles, the other components in the tofu coagulation preparation are effectively adsorbed on the surface of the inorganic salt coagulant fine particles. As a result, when the tofu coagulation preparation of the present invention is added to and mixed with the soymilk during the production of tofu, the inorganic salt coagulant fine particles are uniformly dispersed in the soymilk, and the inorganic salt coagulant is added to the soymilk. Since the soymilk is solidified by gradually and uniformly dissolving in the tofu, the tofu with a fine and uniform texture of the inner phase of tofu and excellent texture of water retention can be obtained. In addition, precipitation of the inorganic salt coagulant itself is also suppressed.

  Further, in the coagulation preparation for tofu according to the present invention, a thickening stabilizer such as starch, agar or gelatin may be blended within a range not inhibiting the purpose of the present invention. Here, as starch, corn starch, potato starch, wheat starch, rice starch, sweet potato starch, tapioca starch, mung bean starch, sago starch, pea starch, or esterification treatment thereof (for example, acetate starch etc.), etherification treatment (For example, hydroxypropyl starch, etc.), cross-linked processing (for example, phosphoric acid cross-linked starch, etc.), oxidized starch (for example, dialdehyde starch, etc.) or processed starch that has been subjected to wet heat treatment alone or in combination. Can be mentioned.

  The amount of the coagulant preparation for tofu according to the present invention added to soy milk is preferably the amount of the inorganic salt coagulant in the coagulant preparation of the present invention that is usually used for soy milk, that is, the inorganic salt coagulant (in terms of anhydride). What is necessary is just to use in the range of about 0.05 to 0.5 weight%.

Preparation Example 1 (Polyglycerin condensed ricinoleic acid ester)
Charge 97.1 kg of castor oil fatty acid (CO-FA manufactured by Ito Oil Co., Ltd.) to a 290 liter SUS316L reactor equipped with a stirrer, a condenser, a liquid receiving tank, a vacuum device, and a nitrogen blowing tube. After sufficiently conducting, the temperature was raised after reducing the pressure to 33.3 kPa while blowing a small amount of nitrogen into the reaction solution. After the reaction temperature reached 210 ° C., a condensation reaction was carried out for 7.5 hours, followed by cooling to obtain condensed ricinoleic acid having an acid value of 41.3 mgKOH / g. Next, after adding 8.8 kg of polyglycerin (polyglycerin # 500, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) and 253 g of 48% aqueous sodium hydroxide to 73.2 kg of the condensed ricinoleic acid thus obtained, the pressure inside the reaction system was reduced to 33.3 kPa. The temperature rose. After the reaction temperature reached 190 ° C., the esterification reaction was carried out for 14 hours, followed by cooling. A 75% aqueous phosphoric acid solution was added to the obtained reaction product and neutralized by stirring for 1 hour at 75 to 82 ° C., polyglycerin condensed ricinoleic acid ester (acid value: 1.9 mg KOH / g, saponification value: 179.1 mg KOH) / g).

Examples 1-6, Comparative Examples 1-3
Polyglycerin-condensed ricinoleic acid ester (component (a)) obtained in Preparation Example 1 was added to corn salad oil (S) (Nisshin Oilio Group, Nissin Corn Oil (S), production number 060512) [(b) The component] and water [component (c)] were adjusted and mixed so as to have the ratio shown in Table 1 to obtain an emulsifier composition. The transmittance and viscosity of each composition were measured. The results are shown in Table 1.

Example 7
60% magnesium chloride hexahydrate aqueous solution (crystallin made by Ako Kasei) 61% by weight, 2.5% emulsifier composition obtained in Example 4, corn salad oil (S) (same as Example 1 etc.) 36 Mix 5%, warm the mixture to 60 ° C, mix at 5000 r / min using a homomixer, mix at 10000 r / min for 1 minute, and prepare the tofu coagulation preparation. Obtained. Next, tofu was produced as follows.

[Manufacture of tofu]
As the soy milk, the soy milk of Brix 12 obtained by a conventional method using soybean binton was used. Adjust the temperature to 83 ° C and mix the above-mentioned coagulation preparation in the line using the metering pump so that the magnesium chloride concentration in the soymilk is 0.5% by weight. Further, mechanical dispersion was performed at a rotational speed of 6000 r / min using a milder (manufactured by Ebara Seisakusho). 150 g of the dispersion treatment liquid was filled in a mold (8 cm × 7 cm × 3 cm (height)). After aging for 20 minutes, it was stored overnight at 5 ° C. The physical properties, smoothness and flavor of tofu were evaluated according to the following criteria, and the results are shown in Table 2.

[Physical properties of tofu]
Tofu was cut into a cylinder having a radius of 1 cm and a height of 1.5 cm, and a compression rupture test was performed using a creep meter (manufactured by Yamaden Co., Ltd.). The strength (N) at the breaking point is the hardness of the tofu, and [(compression distance of the breaking point) / breaking strain rate] × 100 (%) is an index of the elasticity of the tofu. Tofu with a breaking strength of 5 (N) or more and a breaking strain of 50 (%) or more has sufficient hardness and excellent elasticity.

[The smoothness of tofu]
Sensory evaluation was performed by five professional panelists, and the evaluation was made in three stages: ○, Δ, and ×.

[Tofu flavor]
Sensory evaluation was performed by five professional panelists. The evaluation was carried out by a monadic 5-point scoring method, with 5 points for the most flavorful tofu and 1 point for the worst flavored tofu. From the average value of five people, a score of less than 2.3 was rated as x, a score of 2.3 or more and less than 3.7 was evaluated as △, and a score of 3.7 or more was evaluated as ◯.

Claims (5)

  An emulsifier composition comprising (a) a polyglycerin condensed ricinoleic acid ester, (b) a polyhydric alcohol fatty acid ester having a freezing point of 15 ° C. or lower, and (c) water, wherein the transmittance at 700 nm of the composition is room temperature (25 The emulsifier composition for a coagulant preparation for tofu that is 88% or more under the measurement condition of ° C.   The emulsifier composition for a coagulant for tofu according to claim 1, wherein the viscosity at 50 ° C is 1300 mPa · s or less.   The ratio of (a) and (b) is [(b) / (a)] × 100 and is 10 to 150% by weight. The emulsifier composition for a coagulated preparation for tofu according to claim 1 or 2.   The ratio of (a) to (c) is [(c) / (a)] × 100, which is 0.5 to 1.2% by weight. Emulsifier composition.   A coagulation preparation for tofu containing the emulsifier composition according to any one of claims 1 to 4, and one or more inorganic salt coagulants selected from the group consisting of magnesium chloride, magnesium sulfate and calcium chloride.