JP2010263796A - Coagulation preparation for bean curd - Google Patents
Coagulation preparation for bean curd Download PDFInfo
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- JP2010263796A JP2010263796A JP2009115532A JP2009115532A JP2010263796A JP 2010263796 A JP2010263796 A JP 2010263796A JP 2009115532 A JP2009115532 A JP 2009115532A JP 2009115532 A JP2009115532 A JP 2009115532A JP 2010263796 A JP2010263796 A JP 2010263796A
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- magnesium chloride
- oil
- water
- tofu
- preparation
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title claims abstract description 33
- 230000015271 coagulation Effects 0.000 title claims abstract description 22
- 238000005345 coagulation Methods 0.000 title claims abstract description 22
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims abstract description 78
- 229910001629 magnesium chloride Inorganic materials 0.000 claims abstract description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 13
- 239000007864 aqueous solution Substances 0.000 claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 claims abstract description 4
- 239000003921 oil Substances 0.000 claims description 22
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 16
- 239000000194 fatty acid Substances 0.000 claims description 16
- 229930195729 fatty acid Natural products 0.000 claims description 16
- -1 fatty acid ester Chemical class 0.000 claims description 16
- 239000007762 w/o emulsion Substances 0.000 claims description 14
- 239000002245 particle Substances 0.000 claims description 12
- 239000000839 emulsion Substances 0.000 claims description 8
- 239000000701 coagulant Substances 0.000 claims description 7
- 239000003925 fat Substances 0.000 claims description 7
- 229920000223 polyglycerol Polymers 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 241001131796 Botaurus stellaris Species 0.000 abstract 1
- 239000000243 solution Substances 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 229960002337 magnesium chloride Drugs 0.000 description 30
- 235000019198 oils Nutrition 0.000 description 14
- 239000000203 mixture Substances 0.000 description 10
- 239000012071 phase Substances 0.000 description 10
- 125000004432 carbon atom Chemical group C* 0.000 description 9
- 235000013322 soy milk Nutrition 0.000 description 8
- 238000009472 formulation Methods 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 5
- 150000004665 fatty acids Chemical class 0.000 description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 4
- 239000008346 aqueous phase Substances 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 230000001804 emulsifying effect Effects 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000011734 sodium Substances 0.000 description 3
- 229910052708 sodium Inorganic materials 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 150000003626 triacylglycerols Chemical class 0.000 description 3
- JNYAEWCLZODPBN-JGWLITMVSA-N (2r,3r,4s)-2-[(1r)-1,2-dihydroxyethyl]oxolane-3,4-diol Chemical compound OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O JNYAEWCLZODPBN-JGWLITMVSA-N 0.000 description 2
- QNAYBMKLOCPYGJ-UHFFFAOYSA-N Alanine Chemical compound CC([NH3+])C([O-])=O QNAYBMKLOCPYGJ-UHFFFAOYSA-N 0.000 description 2
- DPUOLQHDNGRHBS-UHFFFAOYSA-N Brassidinsaeure Natural products CCCCCCCCC=CCCCCCCCCCCCC(O)=O DPUOLQHDNGRHBS-UHFFFAOYSA-N 0.000 description 2
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 2
- URXZXNYJPAJJOQ-UHFFFAOYSA-N Erucic acid Natural products CCCCCCC=CCCCCCCCCCCCC(O)=O URXZXNYJPAJJOQ-UHFFFAOYSA-N 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 2
- DATAGRPVKZEWHA-YFKPBYRVSA-N N(5)-ethyl-L-glutamine Chemical class CCNC(=O)CC[C@H]([NH3+])C([O-])=O DATAGRPVKZEWHA-YFKPBYRVSA-N 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical class [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
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- PEDCQBHIVMGVHV-UHFFFAOYSA-N glycerol group Chemical group OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
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- 235000014593 oils and fats Nutrition 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 229940086065 potassium hydrogentartrate Drugs 0.000 description 2
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- WBHHMMIMDMUBKC-XLNAKTSKSA-N ricinelaidic acid Chemical class CCCCCC[C@@H](O)C\C=C\CCCCCCCC(O)=O WBHHMMIMDMUBKC-XLNAKTSKSA-N 0.000 description 2
- 229960003656 ricinoleic acid Drugs 0.000 description 2
- FEUQNCSVHBHROZ-UHFFFAOYSA-N ricinoleic acid Natural products CCCCCCC(O[Si](C)(C)C)CC=CCCCCCCCC(=O)OC FEUQNCSVHBHROZ-UHFFFAOYSA-N 0.000 description 2
- 150000004671 saturated fatty acids Chemical class 0.000 description 2
- 239000013535 sea water Substances 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 239000001433 sodium tartrate Substances 0.000 description 2
- 229960002167 sodium tartrate Drugs 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
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- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical class NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
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- ZORQXIQZAOLNGE-UHFFFAOYSA-N 1,1-difluorocyclohexane Chemical compound FC1(F)CCCCC1 ZORQXIQZAOLNGE-UHFFFAOYSA-N 0.000 description 1
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- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical class C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- RVEWUBJVAHOGKA-WOYAITHZSA-N Arginine glutamate Chemical compound OC(=O)[C@@H](N)CCC(O)=O.OC(=O)[C@@H](N)CCCNC(N)=N RVEWUBJVAHOGKA-WOYAITHZSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 206010010214 Compression fracture Diseases 0.000 description 1
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- DATAGRPVKZEWHA-UHFFFAOYSA-N L-gamma-glutamyl-n-ethylamine Chemical class CCNC(=O)CCC(N)C(O)=O DATAGRPVKZEWHA-UHFFFAOYSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 239000004147 Sorbitan trioleate Substances 0.000 description 1
- PRXRUNOAOLTIEF-ADSICKODSA-N Sorbitan trioleate Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OC[C@@H](OC(=O)CCCCCCC\C=C/CCCCCCCC)[C@H]1OC[C@H](O)[C@H]1OC(=O)CCCCCCC\C=C/CCCCCCCC PRXRUNOAOLTIEF-ADSICKODSA-N 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 239000005862 Whey Chemical class 0.000 description 1
- 108010046377 Whey Proteins Chemical class 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000011324 bead Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- FKGDSSDAWPLWAQ-UHFFFAOYSA-N butanedioic acid;sodium Chemical compound [Na].[Na].OC(=O)CCC(O)=O FKGDSSDAWPLWAQ-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- NIDRASOKXCQPKX-DFWYDOINSA-L calcium;(2s)-2-aminopentanedioate Chemical compound [Ca+2].[O-]C(=O)[C@@H](N)CCC([O-])=O NIDRASOKXCQPKX-DFWYDOINSA-L 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
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- 238000013329 compounding Methods 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
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- IERHLVCPSMICTF-XVFCMESISA-N cytidine 5'-monophosphate Chemical compound O=C1N=C(N)C=CN1[C@H]1[C@H](O)[C@H](O)[C@@H](COP(O)(O)=O)O1 IERHLVCPSMICTF-XVFCMESISA-N 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- XSIUFRZYAOLCQE-UHFFFAOYSA-L dimagnesium;dichloride Chemical compound [Mg+2].[Mg+2].[Cl-].[Cl-] XSIUFRZYAOLCQE-UHFFFAOYSA-L 0.000 description 1
- WDRWZVWLVBXVOI-QTNFYWBSSA-L dipotassium;(2s)-2-aminopentanedioate Chemical compound [K+].[K+].[O-]C(=O)[C@@H](N)CCC([O-])=O WDRWZVWLVBXVOI-QTNFYWBSSA-L 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- XMXOIHIZTOVVFB-JIZZDEOASA-L disodium;(2s)-2-aminobutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CC([O-])=O XMXOIHIZTOVVFB-JIZZDEOASA-L 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 229950010030 dl-alanine Drugs 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- DPUOLQHDNGRHBS-KTKRTIGZSA-N erucic acid Chemical compound CCCCCCCC\C=C/CCCCCCCCCCCC(O)=O DPUOLQHDNGRHBS-KTKRTIGZSA-N 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 235000012209 glucono delta-lactone Nutrition 0.000 description 1
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- 229960003681 gluconolactone Drugs 0.000 description 1
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- 229960002449 glycine Drugs 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 229940050906 magnesium chloride hexahydrate Drugs 0.000 description 1
- DHRRIBDTHFBPNG-UHFFFAOYSA-L magnesium dichloride hexahydrate Chemical compound O.O.O.O.O.O.[Mg+2].[Cl-].[Cl-] DHRRIBDTHFBPNG-UHFFFAOYSA-L 0.000 description 1
- MYUGVHJLXONYNC-QHTZZOMLSA-L magnesium;(2s)-2-amino-5-hydroxy-5-oxopentanoate Chemical compound [Mg+2].[O-]C(=O)[C@@H](N)CCC(O)=O.[O-]C(=O)[C@@H](N)CCC(O)=O MYUGVHJLXONYNC-QHTZZOMLSA-L 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 150000004667 medium chain fatty acids Chemical class 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
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- 239000001103 potassium chloride Chemical class 0.000 description 1
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- 239000000047 product Substances 0.000 description 1
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- 239000003813 safflower oil Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- OLZMMFLSETUQLZ-ZNRHFQQTSA-M sodium 2-[(2S,3S,4R,5R)-3,4-dihydroxy-5-(6-oxo-1H-purin-9-yl)oxolan-2-yl]-2-hydroxyacetate Chemical compound [Na+].[C@@H]1([C@H](O)[C@H](O)[C@@H](C(O)C(=O)[O-])O1)N1C=NC=2C(O)=NC=NC12 OLZMMFLSETUQLZ-ZNRHFQQTSA-M 0.000 description 1
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- 229940005581 sodium lactate Drugs 0.000 description 1
- KZQSXALQTHVPDQ-UHFFFAOYSA-M sodium;butanedioate;hydron Chemical compound [Na+].OC(=O)CCC([O-])=O KZQSXALQTHVPDQ-UHFFFAOYSA-M 0.000 description 1
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- Beans For Foods Or Fodder (AREA)
Abstract
Description
本発明は、豆腐用凝固製剤に関する。 The present invention relates to a coagulation preparation for tofu.
塩化マグネシウムの水溶液を油脂および乳化剤で乳化した凝固剤を用いると、塩化マグネシウムによる豆腐の凝固反応が遅効化し、なめらかで緻密な組織を有する絹様の豆腐が得られることが知られている（特許文献１〜４）。
ところが、乳化型凝固剤で安定な乳化形態や作業性の良好な製剤を調製するためには、塩化マグネシウム濃度を低くする必要があった。しかし、塩化マグネシウム濃度が低くなると豆腐が油臭くなったり、乳化剤の異味がしたりするとともに、塩化マグネシウム独自の甘味のある風味が感じられなくなる場合がある。また、豆乳中に添加する際、塩化マグネシウムの豆乳中への放出が抑制される傾向が強くなり、凝固に必要な塩化マグネシウムが十分放出されずに硬さが不十分の豆腐や時には凝固不良の豆腐になることがある。塩化マグネシウム濃度が高い乳化製剤（特許文献５）や固体粉末の塩化マグネシウムを油脂等で分散した製剤（特許文献６）が知られているが、製剤の安定性が不十分であったり、製剤が高粘度になるため作業性が悪くなる問題がある。また、風味改良のため塩化ナトリウムを添加する手法が知られている（特許文献７）が、製剤中の凝固剤である塩化マグネシウム濃度が低くなることから、豆腐の硬さの点で不十分である。
It is known that when a coagulant obtained by emulsifying an aqueous solution of magnesium chloride with fats and oils and an emulsifier, the coagulation reaction of tofu with magnesium chloride is delayed, and a silky tofu having a smooth and dense structure is obtained (patent) Literatures 1-4).
However, it was necessary to reduce the magnesium chloride concentration in order to prepare a stable emulsified form with an emulsifying type coagulant and a preparation with good workability. However, when the magnesium chloride concentration is lowered, the tofu may become oily or have a taste of emulsifier, and the unique sweet taste of magnesium chloride may not be felt. In addition, when added to soy milk, the tendency to suppress the release of magnesium chloride into the soy milk becomes stronger, and the magnesium chloride required for coagulation is not released sufficiently and the tofu is insufficiently hard and sometimes has poor coagulation. May become tofu. Emulsified preparations having a high magnesium chloride concentration (Patent Document 5) and preparations in which solid powder magnesium chloride is dispersed with oils and fats (Patent Document 6) are known. There is a problem that workability deteriorates because of high viscosity. Moreover, although the method of adding sodium chloride for flavor improvement is known (patent document 7), since the magnesium chloride concentration which is a coagulant in a formulation becomes low, in terms of the hardness of tofu, it is insufficient. is there.
本発明は、にがり本来の風味となめらかで緻密な組織を持つ豆腐を製造し得る豆腐用凝固製剤を提供することを課題とする。 It is an object of the present invention to provide a tofu coagulation preparation capable of producing a tofu having an original bitter taste and a smooth and dense structure.
本発明者は、油脂、乳化剤、塩化マグネシウムを含有した油中水乳化物から水を除去することで塩化マグネシウムが高濃度化された豆腐用凝固製剤を用いた場合、にがり本来の風味となめらかで緻密な組織を持つ豆腐を製造し得ることを見出した。
即ち本発明は、
油脂、乳化剤、及び塩化マグネシウムを含有し、塩化マグネシウム濃度が８．０〜２０．５質量％、水相／油相＝５０／５０〜８０／２０（質量比）の範囲内である油中水乳化物から水を除去して得られる塩化マグネシウム濃度が２１．０〜２８．０質量％である豆腐用凝固製剤である。
When the present inventors used a coagulation preparation for tofu in which magnesium chloride is concentrated by removing water from a water-in-oil emulsion containing fats and oils, an emulsifier, and magnesium chloride, It has been found that tofu having a dense structure can be produced.
That is, the present invention
Oil-in-water containing fats and oils, emulsifier, and magnesium chloride, and magnesium chloride concentration is in the range of 8.0 to 20.5 mass%, water phase / oil phase = 50/50 to 80/20 (mass ratio) A tofu coagulation preparation having a magnesium chloride concentration of 21.0 to 28.0% by mass obtained by removing water from an emulsion.
本発明の豆腐用凝固製剤によれば、にがり本来の風味となめらかで緻密な組織を持つ豆腐を製造し得る。 According to the coagulation preparation for tofu of the present invention, it is possible to produce tofu having a bitter original flavor and a smooth and dense structure.
本発明の豆腐用凝固製剤は、塩化マグネシウム水溶液を油脂および乳化剤で油中水型に乳化した乳化物から水分除去することで塩化マグネシウム濃度を高濃度化した油中水型乳化物または油中に塩化マグネシウムが分散した懸濁物であり、豆腐の製造に適している。 The tofu coagulation preparation of the present invention is a water-in-oil emulsion or oil in which the concentration of magnesium chloride is increased by removing water from an emulsion obtained by emulsifying a magnesium chloride aqueous solution into a water-in-oil type with fats and emulsifiers. It is a suspension in which magnesium chloride is dispersed and is suitable for the production of tofu.
本発明に用いる塩化マグネシウムは、塩化マグネシウム６水塩を水に溶解した水溶液でも、粗製海水塩化マグネシウムでも良い。塩化マグネシウム水溶液中の塩化マグネシウム濃度は１０〜３０質量％（以下、単に％と言う）が好ましく、１５〜３０％がより好ましく、２０〜２９％が特に好ましい。
また、本発明の豆腐用凝固製剤は、他の凝固剤、例えばグルコノデルタラクトン、硫酸カルシウム、塩化カルシウムなどを併用できる。
The magnesium chloride used in the present invention may be an aqueous solution in which magnesium chloride hexahydrate is dissolved in water, or crude seawater magnesium chloride. The magnesium chloride concentration in the magnesium chloride aqueous solution is preferably 10 to 30% by mass (hereinafter simply referred to as%), more preferably 15 to 30%, and particularly preferably 20 to 29%.
The coagulation preparation for tofu of the present invention can be used in combination with other coagulants such as glucono delta lactone, calcium sulfate, calcium chloride and the like.
また、本発明においては、水分除去前の油中水乳化物中の塩化マグネシウム濃度は８.０〜２０．５％、好ましくは、９．０〜２０.２％、更に好ましくは、１０．０〜２０．０％である。
８．０％未満だと水分除去する量が大量になり現実的でなく、２０．５％を超えると油中水乳化物の調製が困難になる。
水相／油相の質量比が５０／５０〜８０／２０、好ましくは、５５／４５〜７５／２５、より好ましくは、６０／４０〜７０／３０であることが必要である。水相／油相比を５０／５０以上とすることにより塩化マグネシウムの高濃度化が可能になり、水相／油相比を８０／２０以下とすることにより得られる豆腐用凝固製剤の安定性を良くすることができる。
In the present invention, the magnesium chloride concentration in the water-in-oil emulsion before removing water is 8.0 to 20.5%, preferably 9.0 to 20.2%, and more preferably 10.0. ~ 20.0%.
If it is less than 8.0%, the amount of water to be removed becomes large, which is not realistic, and if it exceeds 20.5%, it becomes difficult to prepare a water-in-oil emulsion.
The water phase / oil phase mass ratio needs to be 50/50 to 80/20, preferably 55/45 to 75/25, and more preferably 60/40 to 70/30. By setting the water phase / oil phase ratio to 50/50 or more, it becomes possible to increase the concentration of magnesium chloride, and by setting the water phase / oil phase ratio to 80/20 or less, the stability of the coagulated preparation for tofu obtained Can be improved.
なお、本発明において、水相中に調味料を添加しても良い。調味料としては、Ｌ−アスパラギン酸ナトリウム、ＤＬ−アラニン、Ｌ−アルギニンＬ−グルタミン酸塩、グリシン、Ｌ−グルタミン酸、Ｌ−グルタミン酸カリウム、Ｌ−グルタミン酸カルシウム、Ｌ−グルタミン酸ナトリウム、Ｌ−グルタミン酸マグネシウム、５´−イノシン酸ナトリウム、５´−ウリジル酸ナトリウム、５´−グアニル酸ナトリウム、５´−シチジル酸ナトリウム、５´−リボヌクレオチドカルシウム、５´−リボヌクレオチドナトリウム、コハク酸、コハク酸一ナトリウム、コハク酸二ナトリウム、ＤＬ−酒石酸水素カリウム、Ｌ−酒石酸水素カリウム、ＤＬ−酒石酸ナトリウム、Ｌ−酒石酸ナトリウム、乳酸ナトリウム、タウリン、Ｌ−テアニン、塩化ナトリウム、塩化カリウム、ホエイソルト、Ｄ−マンニトール等が挙げられる。 In the present invention, a seasoning may be added to the aqueous phase. As seasonings, sodium L-aspartate, DL-alanine, L-arginine L-glutamate, glycine, L-glutamic acid, potassium L-glutamate, calcium L-glutamate, sodium L-glutamate, magnesium L-glutamate, 5 '-Inosinate sodium, 5'-sodium uridylate, 5'-sodium guanylate, 5'-sodium cytidylate, 5'-ribonucleotide calcium, 5'-ribonucleotide sodium, succinic acid, monosodium succinate, succinic acid Disodium acid, DL-potassium hydrogen tartrate, L-potassium hydrogen tartrate, DL-sodium tartrate, L-sodium tartrate, sodium lactate, taurine, L-theanine, sodium chloride, potassium chloride, whey salt, D-mannitol, etc. It is below.
油脂は、常温（２５℃）において流動性を有する多価アルコール脂肪酸エステルであり、トリグリセリド、ジグリセリド、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル等がある。トリグリセリドとしては、例えば、ナタネ油、大豆油、魚油、サフラワー油、コーン油、パーム油、パーム核油、ヤシ油、牛脂、あるいは、炭素数８〜１０の中鎖脂肪酸からなるトリグリセリド、これらを分別した油、これらのエステル交換油、硬化油、あるいは、これらを任意に混合したトリグリセリドが挙げられ、コーン油、ナタネ油、大豆油が特に好ましい。ジグリセリドとしては、構成脂肪酸の炭素数が６〜２４のものが好ましく、特に構成脂肪酸としてオレイン酸を含むジグリセリドが好ましい。ソルビタン脂肪酸エステルとしては構成脂肪酸の炭素数が６〜２４のものが好ましく、炭素数６〜１２の飽和脂肪酸または炭素数１４〜２４の不飽和脂肪酸が特に好ましい。例えばソルビタントリカプリン酸エステル、ソルビタントリラウリン酸エステル、ソルビタンモノオレイン酸エステル、ソルビタントリオレイン酸エステルが挙げられる。プロピレングリコール脂肪酸エステルとしては構成脂肪酸の炭素数が６〜２４のものが好ましく、炭素数６〜１２の飽和脂肪酸または炭素数１４〜２４の不飽和脂肪酸が特に好ましい。例えば、プロピレングリコールジカプリン酸エステル、プロピレングリコールジラウリン酸エステルが挙げられる。 Oils and fats are polyhydric alcohol fatty acid esters having fluidity at room temperature (25 ° C.), and include triglycerides, diglycerides, sorbitan fatty acid esters, propylene glycol fatty acid esters and the like. Examples of the triglyceride include rapeseed oil, soybean oil, fish oil, safflower oil, corn oil, palm oil, palm kernel oil, coconut oil, beef tallow, or triglycerides composed of medium chain fatty acids having 8 to 10 carbon atoms. Examples include fractionated oils, transesterified oils, hydrogenated oils, and triglycerides obtained by arbitrarily mixing these, and corn oil, rapeseed oil, and soybean oil are particularly preferable. As the diglyceride, those having 6 to 24 carbon atoms of the constituent fatty acid are preferable, and diglyceride containing oleic acid as the constituent fatty acid is particularly preferable. The sorbitan fatty acid ester is preferably a fatty acid having 6 to 24 carbon atoms, particularly preferably a saturated fatty acid having 6 to 12 carbon atoms or an unsaturated fatty acid having 14 to 24 carbon atoms. Examples include sorbitan tricaprate, sorbitan trilaurate, sorbitan monooleate, and sorbitan trioleate. The propylene glycol fatty acid ester is preferably a fatty acid having 6 to 24 carbon atoms, particularly preferably a saturated fatty acid having 6 to 12 carbon atoms or an unsaturated fatty acid having 14 to 24 carbon atoms. Examples thereof include propylene glycol dicapric acid ester and propylene glycol dilauric acid ester.
本発明に用いる乳化剤としては、ポリグリセリン脂肪酸エステルが例示され、具体的には、ポリグリセリン縮合リシノール酸エステル、ポリグリセリン脂肪酸エステル等が挙げられる。ポリグリセリン縮合リシノール酸エステルは、グリセリン単位が２〜１５、好ましくは５〜１０のポリグリセリンとリシノール酸の縮合度が２〜１０、好ましくは３〜６の縮合リシノレートとのエステルであり、市販品には、阪本薬品（株）製のＳＹグリスターＣＲ−３１０、ＣＲ−５００、更に太陽化学（株）製のサンソフト８１８Ｒ、サンソフト８１８ＳＫ等がある。ポリグリセリン脂肪酸エステルは脂肪酸の炭素数が２０以上であるものが好ましい。具体的な例としては、エルカ酸エステルは、グリセリン単位が２〜１５、好ましくは６〜１２のポリグリセリンとエルカ酸とのエステルであり、ＨＬＢ６以下が好ましい。市販品には、阪本薬品（株）製のＳＹグリスターＮＥ−７５０、ＳＹグリスターＯＥ−７５０がある。
乳化剤としてはポリグリセリン脂肪酸エステルを含有することが好ましく、その配合量は、保存性や豆腐の風味の点で該油中水乳化物中に０．１〜８．０％である。
また、他の乳化剤、例えばレシチン、モノグリセライド、ショ糖脂肪酸エステルを併用できる。
Examples of the emulsifier used in the present invention include polyglycerol fatty acid esters, and specific examples include polyglycerol condensed ricinoleic acid esters and polyglycerol fatty acid esters. The polyglycerin condensed ricinoleic acid ester is an ester of a condensed ricinolate having a glycerin unit of 2 to 15, preferably 5 to 10, and a condensation degree of ricinoleic acid of 2 to 10, preferably 3 to 6, and is a commercial product. SY Grister CR-310 and CR-500 manufactured by Sakamoto Pharmaceutical Co., Ltd., and Sunsoft 818R and Sunsoft 818SK manufactured by Taiyo Kagaku Co., Ltd. The polyglycerol fatty acid ester preferably has 20 or more carbon atoms in the fatty acid. As a specific example, the erucic acid ester is an ester of polyglycerin and erucic acid having 2 to 15, preferably 6 to 12 glycerin units, and preferably HLB6 or less. Commercially available products include SY Glister NE-750 and SY Glister OE-750 manufactured by Sakamoto Pharmaceutical Co., Ltd.
As an emulsifier, it is preferable to contain polyglycerin fatty acid ester, and the compounding quantity is 0.1-8.0% in this water-in-oil emulsion from the point of preservability and the flavor of tofu.
Further, other emulsifiers such as lecithin, monoglyceride and sucrose fatty acid ester can be used in combination.
油中水乳化物の乳化粒子径は、乳化粒子のメジアン径（体積基準）で表すことができ、レーザ回折式粒度分布計により測定できる。乳化粒子径は、好ましくは０．５〜１０μｍ、さらに好ましくは０．５〜５μｍである。乳化粒子径の調節は、ナノマイザー、マイルダーあるいはホモミキサー等の乳化機を用いることで行うことが好ましい。 The emulsified particle diameter of the water-in-oil emulsion can be represented by the median diameter (volume basis) of the emulsified particles, and can be measured by a laser diffraction particle size distribution meter. The emulsified particle diameter is preferably 0.5 to 10 μm, more preferably 0.5 to 5 μm. The emulsified particle diameter is preferably adjusted by using an emulsifier such as a nanomizer, milder or homomixer.
本発明の豆腐用凝固製剤は、該油中水乳化物から水分除去することにより得られる。予め乳化粒子径が０．５〜１０μｍの油中水乳化物を調製した後、水分除去するので濃縮または乾燥された後も同程度の粒子径の乳化物または懸濁物になり、安定性の良い製剤を調製することができる。水分除去の方法は特に限定されないが、油脂劣化の影響が小さい減圧乾燥が好ましい。
本発明の凝固剤中においての水分量は、２３．８〜４４.０％、好ましくは２４．０〜４０．０％、更に好ましくは２４．５〜３５．０％である。
The coagulated preparation for tofu of the present invention can be obtained by removing water from the water-in-oil emulsion. After preparing a water-in-oil emulsion with an emulsified particle size of 0.5 to 10 μm in advance and removing water, it becomes an emulsion or suspension with the same particle size even after concentration or drying, and is stable. A good formulation can be prepared. The method for removing water is not particularly limited, but vacuum drying is preferred because it is less affected by fat and oil deterioration.
The water content in the coagulant of the present invention is 23.8 to 44.0%, preferably 24.0 to 40.0%, and more preferably 24.5 to 35.0%.
本発明において、豆腐用凝固製剤中の塩化マグネシウムの濃度はMgCl2で２１.０〜２８.０％である。この量が２１．０％以上であると、塩化マグネシウム独自の甘味のある風味が十分に発揮され。一方、２８.０％以下であると、製剤の保存安定性が良く製剤化も問題がない。
本発明の凝固製剤の使用にあたっては、常法によって調製された豆乳に高速剪断分散機、あるいはスタティックミクサーなどの分散機を用いて凝固製剤の分散を行う。特にタービンステータ型の高速分散機を用いるのが望ましい。また凝固製剤の使用量は、豆乳中に塩化マグネシウムとして０．１０％以上になるよう調整することが望ましい。また凝固製剤分散時の豆乳の温度は、６０〜９０℃とすることが望ましい。
In the present invention, the concentration of magnesium chloride in the tofu coagulation preparation is 21.0 to 28.0% in terms of MgCl 2 . If this amount is 21.0% or more, the sweet taste unique to magnesium chloride is sufficiently exhibited. On the other hand, when the content is 28.0% or less, the storage stability of the preparation is good and there is no problem in preparation.
In using the coagulation preparation of the present invention, the coagulation preparation is dispersed in soy milk prepared by a conventional method using a high-speed shearing disperser or a disperser such as a static mixer. In particular, it is desirable to use a turbine stator type high-speed disperser. Moreover, it is desirable to adjust the amount of the coagulant preparation to be 0.10% or more as magnesium chloride in soymilk. Moreover, it is desirable that the temperature of the soymilk at the time of dispersing the coagulated preparation is 60 to 90 ° C.
実施例１〜３
表１に示すような配合組成で全量５００ｇの油中水乳化物の配合を水相、油相それぞれについて行った後、それぞれ６０℃に加温し、油相をホモミキサーにより８０００rpmで回転しながら水相を徐々に（１分間）添加した後、１００００rpm、１分間乳化を行い、油中水乳化物を得た。該油中水乳化物を６０℃、１０kPaで減圧乾燥し、豆腐用凝固製剤を得た。該油中水乳化物の乳化粒子径は、レーザ回折式粒度分布計（島津製作所製、SALD−２１００）を用いて、メジアン径（体積基準）を測定した。該豆腐用凝固製剤は、塩化マグネシウム含量（MgCl2）を第８版食品添加物公定書の粗製海水塩化マグネシウムの項記載の方法により定量し、ガラス製サンプル瓶に密閉して４０℃で１ヶ月保存した時の外観観察を行い、製剤の安定性を下記で評価した。評価結果は、表２に示す。
Examples 1-3
After blending a total amount of 500 g of the water-in-oil emulsion with the blending composition shown in Table 1 for each of the aqueous phase and the oil phase, each was heated to 60 ° C., and the oil phase was rotated at 8000 rpm by a homomixer. The aqueous phase was gradually added (for 1 minute), followed by emulsification at 10,000 rpm for 1 minute to obtain a water-in-oil emulsion. The water-in-oil emulsion was dried under reduced pressure at 60 ° C. and 10 kPa to obtain a coagulated preparation for tofu. The emulsion particle size of the water-in-oil emulsion was measured by a median diameter (volume basis) using a laser diffraction particle size distribution meter (SALD-2100, manufactured by Shimadzu Corporation). The tofu coagulation preparations was quantified by the method described in claim crude seawater magnesium chloride magnesium chloride content (MgCl 2) 8th edition food additives official compendium, one month at 40 ° C. was sealed in a glass sample bottle Appearance was observed when stored, and the stability of the formulation was evaluated below. The evaluation results are shown in Table 2.
［製剤の安定性］
○：均一で沈殿物がない
×：下部に沈殿物が有る
[Formulation stability]
○: Uniform and no precipitate ×: There is a precipitate at the bottom
比較例１、２
それぞれ実施例１、２で得た油中水乳化物をそのまま豆腐用凝固製剤とした。該豆腐用凝固製剤について、上記実施例と同様の方法で評価を行った。評価結果は、表４に示す。
Comparative Examples 1 and 2
The water-in-oil emulsions obtained in Examples 1 and 2 were used as the tofu coagulation preparations as they were. The coagulated preparation for tofu was evaluated by the same method as in the above examples. The evaluation results are shown in Table 4.
比較例３
表３の組成を全量５００gで配合したものを、高速撹拌機（プライミクス製 Ｔ．ＫホモディスパーサーＬ型）を用いて１３５００rpmにて１０分間撹拌混合した後、更に撹拌をしながら混合物を湿式粉砕機ダイノーミル（型式：ダイノーミル、ジルコニアビーズ１．０mm使用、スイスＷＡＢ社製）中に流し、ダイノーミル出口の始めの１００gを廃棄後、循環流量速度１２０g/分で３０分循環処理することで豆腐用凝固製剤を得た。該豆腐用凝固製剤の分散粒子径は、レーザ回折式粒度分布計（島津製作所製、SALD−２１００）を用いて、メジアン径（体積基準）を測定した。塩化マグネシウム含量および製剤の安定性評価は、上記実施例と同様の方法で行った。
Comparative Example 3
A mixture of the composition of Table 3 in a total amount of 500 g was stirred and mixed at 13500 rpm for 10 minutes using a high-speed stirrer (Primus TK homodisperser L type), and then the mixture was wet-pulverized while stirring further It is poured into a machine dyno mill (model: dyno mill, zirconia beads 1.0 mm, manufactured by WAB, Switzerland). A formulation was obtained. The dispersed particle size of the coagulated preparation for tofu was measured by a median diameter (volume basis) using a laser diffraction particle size distribution meter (SALD-2100, manufactured by Shimadzu Corporation). Magnesium chloride content and formulation stability evaluation were performed in the same manner as in the above examples.
凝固製剤調製の結果、実施例１〜３と比較例１は、４０℃で１ヶ月保存しても均一な液状を保っていたが、比較例２は、沈殿が生じ安定性の点で劣る。 As a result of the preparation of the coagulation preparation, Examples 1 to 3 and Comparative Example 1 maintained a uniform liquid state even when stored at 40 ° C. for 1 month, but Comparative Example 2 was inferior in terms of stability due to precipitation.
次に下記の如く豆腐を製造した。
［豆腐の製造］
大豆ビントンを用い、常法によって得られるBrix１２の豆乳を用いた。８０℃に調整し、定量ポンプにより７５０g／分で送液されている該豆乳に、該乳化凝固製剤を豆乳中の塩化マグネシウム（MgCl2として）濃度が０．１４％になるように定量ポンプを用いてライン中で混合し、さらにマイルダー（荏原製作所製）を用いて機械的分散を行った。分散処理液を型枠（８cm×７cm×３cm（高さ））に１５０g充填した。２０分間熟成した後、一晩５℃で保存した。豆腐の物性、風味・食感について下記基準で評価を行った。結果を表５に示す。
Next, tofu was produced as follows.
[Manufacture of tofu]
The soy milk of Brix12 obtained by a conventional method was used using soybean binton. Adjust the metering pump so that the concentration of magnesium chloride (as MgCl 2 ) in the soymilk becomes 0.14% on the soymilk that is adjusted to 80 ° C. and fed at 750 g / min by the metering pump. And mixed in the line, and further mechanically dispersed 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, flavor and texture of tofu were evaluated according to the following criteria. The results are shown in Table 5.
［豆腐の物性］
豆腐を半径1ｃｍ、高さ1.5ｃｍの円柱に切り出し、小型卓上試験機Ez-TEST（島津製作所製）を用い圧縮破断試験を行った。破断点の強度（N）を豆腐の硬さ、破断点の圧縮距離／1.5（資料の高さ）×100で定義される。破断歪率（%）を豆腐の弾力性の指標とした。破断強度5N以上、破断歪率50％以上の豆腐は、十分な硬さ及び優れた弾力性を有する。
［豆腐の風味・食感］
豆腐を専門パネラー１０名にて豆腐の風味および食感について５点評価法で行い、それぞれその合計点で表した。評価の基準は、以下のとおりである。
５点：好ましい
４点：やや好ましい
３点：どちらともいえない
２点：やや好ましくない
１点：好ましくない
[Physical properties of tofu]
The tofu was cut into a cylinder having a radius of 1 cm and a height of 1.5 cm, and a compression fracture test was performed using a small desktop testing machine Ez-TEST (manufactured by Shimadzu Corporation). The strength (N) of the breaking point is defined as the hardness of tofu, the compression distance of the breaking point / 1.5 (the height of the material) × 100. The breaking strain (%) was used as an index of the elasticity of tofu. Tofu having a breaking strength of 5N or more and a breaking strain of 50% or more has sufficient hardness and excellent elasticity.
[Tofu flavor and texture]
Tofu flavor was evaluated by a five-point evaluation method for the flavor and texture of tofu by 10 specialist panelists, and each was represented by its total score. The criteria for evaluation are as follows.
5 points: preferred 4 points: somewhat preferred 3 points: neither can be said 2 points: somewhat undesirable 1 point: not preferred
実施例の豆腐は、十分な硬さおよび弾力を有し、風味・食感に優れることがわかる。比較例１〜２は、塩化マグネシウム独自の風味の点で劣り、食感も劣っている。 It turns out that the tofu of an Example has sufficient hardness and elasticity, and is excellent in flavor and texture. Comparative Examples 1 and 2 are inferior in terms of the unique flavor of magnesium chloride, and the texture is also inferior.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101119182B1 (en) | 2011-04-11 | 2012-03-20 | 서울향료주식회사 | Dispersion type natural bittern coagulant for bean curd and process for preparing thereof |
| CN102823660A (en) * | 2011-06-14 | 2012-12-19 | 株式会社高井制作所 | Production device and method of emulsified coagulating agent for bean curd production |
| JP2015100280A (en) * | 2013-11-21 | 2015-06-04 | 花王株式会社 | Coagulant for soybean curd |
| JP2015192613A (en) * | 2014-03-31 | 2015-11-05 | 泰喜物産株式会社 | Coagulant composition for tofu and method of producing tofu by using the same |
| JP2017000017A (en) * | 2015-06-05 | 2017-01-05 | 日油株式会社 | Defoaming agent composition |
| US9848617B1 (en) | 2016-10-11 | 2017-12-26 | Taiki Product, Inc. | Coagulant composition for tofu and method of producing tofu using the same |
| JP6334797B1 (en) * | 2017-09-13 | 2018-05-30 | 和光食品株式会社 | Coagulant composition for tofu, method for producing the same, and method for producing tofu |
| JP2019154440A (en) * | 2018-03-13 | 2019-09-19 | 花王株式会社 | Coagulating agent for soybean curd |
| JP2021132595A (en) * | 2020-02-27 | 2021-09-13 | 株式会社武蔵野香料化学研究所 | W/o emulsified flavor preparation, and method for producing w/o emulsified flavor preparation |
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| JP2000032942A (en) * | 1998-07-22 | 2000-02-02 | Kao Corp | Coagulant preparation for tofu |
| JP2005176751A (en) * | 2003-12-22 | 2005-07-07 | Kao Corp | Tofu coagulation agent |
| JP2006204184A (en) * | 2005-01-28 | 2006-08-10 | Kao Corp | Coagulant formulation for tofu |
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| JP2000032942A (en) * | 1998-07-22 | 2000-02-02 | Kao Corp | Coagulant preparation for tofu |
| JP2005176751A (en) * | 2003-12-22 | 2005-07-07 | Kao Corp | Tofu coagulation agent |
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| KR101119182B1 (en) | 2011-04-11 | 2012-03-20 | 서울향료주식회사 | Dispersion type natural bittern coagulant for bean curd and process for preparing thereof |
| CN102823660A (en) * | 2011-06-14 | 2012-12-19 | 株式会社高井制作所 | Production device and method of emulsified coagulating agent for bean curd production |
| CN102823660B (en) * | 2011-06-14 | 2014-11-05 | 株式会社高井制作所 | Production device and method of emulsified coagulating agent for bean curd production |
| JP2015100280A (en) * | 2013-11-21 | 2015-06-04 | 花王株式会社 | Coagulant for soybean curd |
| JP2015192613A (en) * | 2014-03-31 | 2015-11-05 | 泰喜物産株式会社 | Coagulant composition for tofu and method of producing tofu by using the same |
| JP2017000017A (en) * | 2015-06-05 | 2017-01-05 | 日油株式会社 | Defoaming agent composition |
| US9848617B1 (en) | 2016-10-11 | 2017-12-26 | Taiki Product, Inc. | Coagulant composition for tofu and method of producing tofu using the same |
| JP6334797B1 (en) * | 2017-09-13 | 2018-05-30 | 和光食品株式会社 | Coagulant composition for tofu, method for producing the same, and method for producing tofu |
| JP2019050749A (en) * | 2017-09-13 | 2019-04-04 | 和光食品株式会社 | Coagulant composition for tofu (soybean curd), method of producing the same, and method of producing tofu |
| JP2019154440A (en) * | 2018-03-13 | 2019-09-19 | 花王株式会社 | Coagulating agent for soybean curd |
| JP2021132595A (en) * | 2020-02-27 | 2021-09-13 | 株式会社武蔵野香料化学研究所 | W/o emulsified flavor preparation, and method for producing w/o emulsified flavor preparation |
| JP7089794B2 (en) | 2020-02-27 | 2022-06-23 | 株式会社武蔵野香料化学研究所 | Manufacturing method of W / O type emulsified fragrance preparation and W / O type emulsified fragrance preparation |
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