JP2011067132A - Method for producing tofu-like food product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a Tofu (bean curd)-like food product, not including performing the coagulation reaction of soybean milk with a coagulant by a thermal treatment, but including performing a freezing coagulation utilizing freezing. <P>SOLUTION: There are provided the method for producing a Tofu-like food product including adding crude seawater magnesium chloride, magnesium chloride, or calcium chloride as a Tofu coagulant to a soybean milk, in an amount of 0.01 to 0.3 (w/w%) based on the weight of the soybean milk, in such a concentration as not completely coagulating the mixture liquid, holding or heat-holding the obtained mixture liquid without coagulation, freezing the mixture liquid to once obtain the frozen product, and then thawing the frozen product to obtain the curdled product, wherein the conditions for holding or heat-holding the mixture liquid without coagulation are at a temperature range of 50 to 70°C for 5 to 20 minutes, wherein the obtained curdled product is compressed, dehydrated, and molded; and wherein the thickness of a shortest part in a packaged shape on the freezing treatment of the mixture liquid is 8 cm or less when produced in the packaged shape. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a method for producing a tofu-like food.

  In general tofu production, raw soy beans are soaked in water for about one night, and the soaked soybeans are hydrated and ground with a grinder such as a grinder. In soymilk and okara, when the soymilk is at about 70 ° C., a sufficient amount of the coagulant for tofu such as magnesium chloride to solidify the soymilk, for example, 0.3 (w / w%) or more based on the weight of the soymilk It is carried out by adding and solidifying.

  Also, after cooling the soymilk well, mix a sufficient amount of coagulant for tofu such as magnesium chloride to solidify the soymilk, then fill and seal the packaging container, and heat the container at about 70 ° C. There is also a method of solidifying, and this method makes it possible to produce tofu having the same shape as the packaging container.

  Each of the above methods is a method in which the heat of about 70 ° C. is used to cause the coagulation reaction between the protein in the soymilk and the coagulant, and a soft soymilk coagulated product having water retention as a whole can be obtained. .

  On the other hand, in addition to this method, it is known that when soymilk is frozen and then thawed, an insolubilized soymilk coagulum is obtained. In Non-Patent Document 1 and Non-Patent Document 2, soymilk without a coagulant is used. As a coagulation method, 6-fold hydrolyzed soymilk heated at 110 ° C. for 3 minutes is precooled at −5 ° C. and then frozen at -20 ° C. for 2 weeks to obtain a soymilk frozen gel. Are listed.

  In Non-Patent Document 3, freeze-thawing was performed using a soy protein solution prepared by dissolving an acid-precipitated protein obtained from defatted soybeans with alkali after 5 times the amount of soybeans and then dissolving in alkali. The production conditions of the insolubilized material later and methods for increasing the yield have been studied.

That is, the protein concentration of the soy protein solution is set to a high concentration (4% or higher) to about pH 7, and after heat treatment at 100 ° C. for about 1 minute and sufficiently cooled, sodium sulfite is added to 1 × 10 ⁻⁵ ( After adding 2 to 2.5 × 10 ⁻⁴ (mol / protein g) of calcium chloride as a coagulant and mol / protein g), freeze treatment at −20 ° C. for 2 hours and freeze at −5 ° C. for 1 day For example, a method of storing and thawing.

Makoto Shimoyamada: Soy protein processing characteristics (coagulation characteristics of soy milk), Cooking Science, 40, 37-40 (2007)

Makoto Shimoyamada: Fundamental and applied research on food function expression by complex interaction of soybean components, Shokugan, 50, 445-450 (2003)

Hashizume Kazumune et al .: Changes in properties of soybean protein by low-temperature treatment, Journal of Solar Eclipse, 21, 136-145 (1974)

  However, the soymilk coagulum obtained without using the tofu coagulant as described in Non-Patent Document 1 and Non-Patent Document 2 has a long freezing storage period of 2 weeks. As described in Patent Document 1, the heat treatment for 2 minutes to 1 hour in the temperature range of 90 to 105 degrees causes the coagulated product to be solubilized into a soy milk state. Challenges arise.

Patent No. 4065909

  In Non-Patent Document 3, in order to increase the yield of the insolubilized product after freeze-thawing, an additive other than a coagulant for tofu such as sodium sulfite is used, or a well-cooled soy protein solution is chlorinated at a specified concentration. Since the freezing treatment is performed as it is after adding calcium, the shape of the coagulated product obtained by thawing of the frozen material immediately after freezing to frozen storage for about 1 day is small and it cannot be said that it is sufficient.

  The present inventor aims to solve the above-mentioned problems, and after adding the tofu coagulant to the soymilk at a concentration that does not completely coagulate the soymilk, heat treatment is performed so as not to coagulate the mixture. The main feature is that the frozen product is frozen once, and the frozen product is thawed to increase the size of the coagulated product even in a short period of freezing storage, and to obtain a soymilk coagulated product that is difficult to dissolve even when heated. As a result, the present invention has been completed.

  That is, in the present invention according to claim 1, the crude magnesium chloride, magnesium chloride, or calcium chloride as a coagulant for tofu is added to soy milk in an amount of 0.01 to 0.3 (w / w%) based on the weight of soy milk. Within the range of the above, soymilk is added at a concentration that does not completely coagulate to make a mixed solution, and after holding or warming without coagulating, the mixed solution is frozen to make a frozen product once. The present invention relates to a method for producing a tofu-like food characterized by thawing to obtain a solidified product.

  Further, in the present invention described in claim 2, the condition for holding or warming the mixed solution without solidifying in the method for producing a tofu-like food according to claim 1 is 5 to 20 in a temperature range of 50 to 70 ° C. The present invention relates to a method for producing a tofu-like food, characterized in that it is for minutes.

  Further, the present invention described in claim 3 is a method for producing a tofu-like food, characterized in that the coagulum obtained by the method for producing a tofu-like food according to claim 1 or 2 is molded by pressing and dehydrating. It is related to the method.

  Further, the present invention according to claim 4 is the thickness of the shortest part in the packaging shape when the mixed solution is subjected to the freezing process when the packaging form is used in the method for producing the tofu-like food according to claims 1 to 2. The present invention relates to a method for producing a tofu-like food characterized by having a width of 8 cm or less.

  According to the present invention, it is possible to produce a tofu-like food that utilizes freezing and solidification by freezing treatment instead of heat treatment for the solidification reaction between soy milk and the solidifying agent.

  The shape of the tofu-like food obtained by thawing after freezing is similar to that of tofu mainly composed of membranous yuba-like coagulum. And have different characteristics. Tofu-like foods having such characteristics are not widely used in the market and can be distributed as new tofu-like products.

  However, in the case of soy milk alone, when frozen and thawed in a short period of 1 to 2 days immediately after freezing, the size of the obtained coagulum is small and fine and insufficient, and the mouth feels almost textured. It will not be possible. Therefore, it takes a long period of several weeks or more for freezing storage in order to obtain an appropriately sized coagulum. Further, even when a coagulant is added to sufficiently cooled soy milk, the size of the obtained coagulated product is almost the same as in the case of only soy milk when heating is not performed after the addition.

  In the invention of claim 1, crude seawater magnesium chloride, magnesium chloride, or calcium chloride as a coagulant is added to soymilk within a range of 0.01 to 0.3 (w / w%) based on the weight of soymilk. By adding soymilk at a concentration that does not completely coagulate to make a mixed solution, and holding or heating and holding without coagulation, the coagulated product obtained after thawing can be larger than that with only soymilk It is the manufacturing method of the tofu-like food characterized.

  And if the temperature of the soymilk in Claim 1 is 50-70 degreeC, the invention of Claim 2 will hold | maintain for 5-20 minutes as it is, if it is the temperature below 50 degreeC, it will be 5-20 at 50-70 degreeC. Heat treatment for a minute, and even after thawing treatment after freezing storage in a short period of 1 day to 2 days immediately after freezing, the resulting coagulum is large and of a moderate size, and its soft texture It is the manufacturing method of the tofu-like food characterized by being able to feel.

  In addition, the coagulated product obtained by freezing storage and thawing with only soy milk is solubilized by soaking in a temperature range of 90 ° C. or higher for 2 minutes or more, so that the coagulated product returns to the state of soy milk. However, when the product is cooked and used, a problem arises, but the solidified product obtained by the present invention is less likely to be solubilized even with such a heat treatment than with soy milk alone, and the solidified product remains. Can be made.

  And the melted egg-like tofu-like food containing the whey content obtained by the inventions of claims 1 and 2 has very soft physical properties, sweetness and umami, and good flavor. It can be drunk while being smooth and has a smoother throat than soy milk, so it is expected to be distributed as a new tofu-like food that can be drunk.

  The invention according to claim 3 is a method for producing a tofu-like food according to claims 1 to 2, wherein a solidified product having a yuba-like shape obtained by freeze-coagulation is compressed and dehydrated and molded. This is a method for producing a tofu-like food such as cotton tofu that has new characteristics different from conventional tofu.

  Further, the invention according to claim 4 is a method for producing a tofu-like food according to claims 1 to 2, wherein the mixture is subjected to a freezing treatment in order to facilitate freezing and thawing treatment when produced using a packaging form. In this case, the thickness width of the shortest part in the package shape is 8 cm or less. As an example in this case, the package can be sealed in a plastic bag-like container or the like, and can be manufactured and distributed. However, it is not particularly limited to these.

  When thawing, it is desirable to perform thawing treatment with hot water of 70 ° C. or higher in order to shorten the processing time, but it is not particularly limited to this method.

  In addition, the conventional tofu is not suitable for cryopreservation because it has a spongy and rough physical property due to freezing due to freezing and the taste is reduced, but in the method for producing a tofu-like food according to the present invention, it is in a frozen state. It can be stored for a long time, so that it can be distributed in a frozen state, and since it is in a frozen state, it is easy to carry, so for example, it can be used as a cooling agent for a cooler bag. After thawing, it is possible to eat the tofu-like food as it is or as a food similar to conventional cotton tofu after removing whey as in claim 3.

  Further, in the method for producing a tofu-like food according to any one of claims 1 to 4, since the coagulant can be obtained by reducing the amount of the coagulant compared to the conventional tofu production by thermal coagulation, the taste of the soybean itself can be obtained. This makes it possible to produce more tofu-like foods that contribute to society.

  EXAMPLES Next, although an Example demonstrates this invention concretely, this invention is not limited at all by the following Examples.

Example 1
1) Preparation of soy milk 400 g of whole soybeans (Nakasennari soybeans produced in Nagano Prefecture in 2008) was immersed in tap water at a water temperature of 15 ° C. for 16 hours. 1460 g of tap water was added to 940 g of this soaked soybean so that the total amount of water added was 5 times the amount of the raw soybean, and crushed for 30 seconds with a household mixer to obtain raw raw rice. Next, heating steam for 3 minutes or more after reaching the product temperature of 95 ° C. while directly blowing heated steam into the raw kure, and soy milk was produced by separating the okara by hand squeezing with a nylon cloth of about 100 mesh. . The soymilk had a Brix concentration of 11%, and about 1800 g was obtained.

The soymilk produced was cooled to 20 ° C. or lower by cooling with ice water, and left for a while at room temperature, and the soymilk B was about 70 ° C. Hereinafter, tests were conducted using these soy milks unless otherwise noted.

2) Effect of coagulant addition and heat treatment on coagulum formation 50 g of soy milk A is put into a plastic bag with an inner diameter of 25 cm × 15 cm, and crude magnesium seawater chloride (“Shioda Nigari Liquid” Ako Kasei Co., Ltd.) )) Is added to 0, 0.1, 0.3 (w / w%) with respect to the weight of soymilk, mixed well, sealed, and not heat-treated as it is (unheated) And heated at 70 ° C. for 10 minutes and cooled in ice water (heating). Then, after refrigerated storage at −20 ° C. for 1 day, 2 days, and 5 days, it was thawed in hot water at about 70 ° C., and the state of each soymilk coagulum was examined. The obtained results are shown in Table 1.

  From the results in Table 1, it was confirmed that the production of the soymilk coagulated product by freeze-thawing treatment progressed as the amount of the coagulant added and the amount added increased more than in the case of soymilk alone. In addition, what was heat-processed at 70 degreeC for 10 minutes by bittern 0.3 (w / w%) addition did not reach gelling before freezing, but was a highly viscous soymilk-like state.

  In addition, it was confirmed that by performing heat treatment after the addition of the coagulant, soymilk coagulum was generated by freeze coagulation, and an adequate and sufficient coagulum was obtained even in short-term freezing storage for 1 day.

(Example 2)
1) Effect of type of coagulant on coagulated product production 100 g of soy milk A is placed in a plastic bag with an inner diameter of 25 cm × 15 cm, and crude seawater magnesium chloride (Nigari) and magnesium chloride hexahydrate (salt mug) that are used as coagulants. , Calcium chloride dihydrate (salt cal) and glucono delta lactone (GDL) are added to the weight of soy milk to 0, 0.3, 0.5 (w / w%) and mixed well. Then, it was sealed and heat-treated at 70 ° C. for 10 minutes. Then, after cooling in ice water and freezing storage at −20 ° C. for 1 day, it was thawed in hot water at about 70 ° C., and the shape, taste and physical properties of each coagulated product were examined. The obtained results are shown in Table 2. In general, calcium sulfate (sushi powder) used in tofu production is not water-soluble but becomes a suspension. When mixed with chilled soymilk, it is difficult to mix uniformly and a solidified product is formed at the bottom. In this study, it was excluded from the subject.

  As shown in Table 2, in this test, all except the coagulant 0% and bittern 0.3% were gelled and solidified by heat treatment. The coagulated product obtained after freeze-thaw treatment had a soft and smooth physical property when the non-gelled bittern 0.3% was obtained, but the other gelled material was frozen tofu-like and had physical properties. Had a sponge feel. Therefore, when obtaining a soymilk coagulated product by freeze coagulation, it was confirmed that the soymilk should never be gelled before the freezing treatment.

  In addition, regarding the taste, crude seawater magnesium chloride and magnesium chloride were unfavorable because sweet taste was felt in calcium chloride, whereas umami taste was felt in glucono delta lactone. For this reason, even if the amount of GDL added is reduced and a solidified product that does not become spongy after thawing is obtained, it is presumed that a problem arises in terms of acidity.

  Based on the above, crude seawater magnesium chloride, magnesium chloride, and calcium chloride are suitable as coagulants, and the amount added to the soymilk must be such that the whole does not gel by heat treatment after addition. In the example, it was confirmed that the content was 0.3% or less except for crude seawater magnesium chloride.

(Example 3)
1) Effect of heating temperature on coagulum formation Soymilk A is put in 100 g in a plastic bag with an inner diameter of 25 cm × 15 cm, and magnesium chloride hexahydrate (salt mug) is added to 0, 0.1, The mixture was added to 0.2 and 0.3 (w / w%) and mixed well, sealed, and heat-treated at 50 ° C. and 70 ° C. for 10 minutes. Then, after cooling in ice water and performing freezing storage at −20 ° C. for 1 day, it was thawed in hot water at about 70 ° C., and the shape of each coagulum was examined. The obtained results are shown in Table 3.

  Although not described in Table 3, when the magnesium chloride concentration is 0.2%, a part of the gel may be gelated by heating at 50 ° C, and a part of the gel may be gelled by heating at 70 ° C. It was gelled as a whole and solidification was confirmed. As the result of Example 2, the solidified product obtained by freezing and thawing the gelled product was not preferable because it lost its smoothness and became a frozen tofu-like sponge. Therefore, it was confirmed that it is desirable to make magnesium chloride (hexahydrate) 0.2% or less under the test conditions of this example.

  Further, as shown in Table 3, it was confirmed that the coagulation reaction was more likely to occur when heating at 70 ° C. than at 50 ° C., and that the gelation progressed when the heating temperature was higher even at the same concentration of the coagulant. . For this reason, it is desirable to lower the heating temperature in order to delay gelation. However, if the temperature is too low, the solidified product obtained after freezing and thawing is not preferable because the shape becomes fine and insufficient. In addition, the time required for the heat treatment is not desirable for a long time in consideration of workability and energy, so it is estimated that about 10 minutes is appropriate as in this embodiment, but is not limited thereto. It should be adjusted in consideration of the temperature and gelation of soymilk.

Example 4
1) Effect of Magnesium Chloride Concentration on Coagulation Product Soymilk A is put in 100 g in a plastic bag with an inner diameter of 25 cm × 15 cm, and magnesium chloride hexahydrate (salt mug) is 0, 0.02 based on the weight of soymilk. , 0.05 and 0.1 (w / w%) were added, mixed well, sealed, and heat-treated at 50 ° C. and 70 ° C. for 10 minutes. Then, after cooling in ice water and performing freezing storage at −20 ° C. for 1 day, it was thawed in hot water at about 70 ° C., and the shape of each coagulum was examined. Table 4 shows the obtained results.

  Although not described in Table 4, in this example, there was no test section in which the whole gelled after the heat treatment after the addition of the coagulant. When the amount of magnesium chloride added is 0.02%, the shape of the solidified product obtained is small when heated at 50 ° C, and slightly larger than 70 ° C when heated at 70 ° C. there were. When heated at 70 ° C. of 0.05% and added at 0.1%, a solid coagulate having an appropriate shape was obtained, and a smooth and good physical property with a soft feeling was obtained. From these results, the optimum addition amount of magnesium chloride (hexahydrate) with respect to the weight of soy milk can be 0.05 to 0.1 (w / w%), but is not limited thereto and is added. It should be adjusted in consideration of the properties of soy milk.

(Example 5)
Examination of heating method after addition when using magnesium chloride 1) Examination of heating method before freezing treatment with chilled soymilk (Test 1)
100 g of soy milk A is put in a plastic bag having an inner diameter of 14 cm × 10 cm, and magnesium chloride hexahydrate (salt mug) is added to the weight of soy milk at 0, 0.02, 0.05, 0.1, 0.2. (W / w%) was added and mixed well, sealed, and heat-treated at 70 ° C. for 10 minutes. Then, after cooling in ice water and freezing storage at −20 ° C. for 1 day, it was thawed in hot water at about 70 ° C., and the properties of each coagulated product were examined. The results obtained are shown in Table 5.

2) Examination of heating method before freezing with warm soymilk (Test 2)
100 g of soy milk B is put in a plastic bag having an inner diameter of 14 cm × 10 cm, and magnesium chloride hexahydrate (salt mug) is added to the weight of soy milk at 0, 0.02, 0.05, 0.1, 0.2.
(W / w%) was added and mixed well, sealed, and kept in that state (about 70 ° C.) for 10 minutes. Then, after cooling in ice water and freezing storage at −20 ° C. for 1 day, it was thawed in hot water at about 70 ° C., and the properties of each coagulated product were examined. The results obtained are shown in Table 5.

  As shown in Table 5, the coagulation obtained by the method of heat treatment using cooled soymilk and the method of holding using warm soymilk are similar, and it was confirmed that either method can be used. It was. In consideration of workability and energy, the method using warm soy milk is suitable, but considering the ease of handling for gelation prevention and work convenience, either method can be used, especially limited Is not to be done.

(Example 6)
Examination of the addition concentration when using calcium chloride and the heating method after addition 1) Examination of the heating method before freezing treatment with chilled soymilk (Test 1)
100 g of soy milk A is put into a plastic bag having an inner diameter of 14 cm × 10 cm, and calcium chloride dihydrate (salt cal) is added to the weight of soy milk at 0, 0.01, 0.02, 0.05, 0.1 (W / w%) was added and mixed well, sealed, and heat-treated at 70 ° C. for 10 minutes. Then, after cooling in ice water and freezing storage at −20 ° C. for 1 day, it was thawed in hot water at about 70 ° C., and the properties of each coagulated product were examined. The results obtained are shown in Table 6.

2) Examination of heating method before freezing with warm soymilk (Test 2)
100 g of soy milk B is put in a plastic bag having an inner diameter of 14 cm × 10 cm, and calcium chloride dihydrate (salt cal) is added to the weight of soy milk at 0, 0.01, 0.02, 0.05, 0.1 (W / w%) was added and mixed well, sealed, and kept in that state (about 70 ° C.) for 10 minutes. Then, after cooling in ice water and freezing storage at −20 ° C. for 1 day, it was thawed in hot water at about 70 ° C., and the properties of each coagulated product were examined. The results obtained are shown in Table 6.

  As in the results of Table 6, like the magnesium chloride of Example 5, the coagulum obtained by the method of heat treatment using cooled soymilk and the method of holding using warm soymilk are similar. It was confirmed that it was possible to use it.

  When 0.02% and 0.05% were added, an appropriately shaped coagulated product was obtained, and a smooth and good physical property with a soft feeling was obtained. From these, the optimum addition amount of calcium chloride (dihydrate) with respect to the weight of soy milk can be 0.02 to 0.05 (w / w%), but is not limited thereto, and is added. It should be adjusted with attention to the properties of soy milk.

(Example 7)
1) Influence after heat treatment of freeze-thawed coagulated product The coagulated product obtained in Example 5 and Example 6 was transferred into a 100 ml beaker, subjected to heat treatment in boiling water for about 20 minutes, and coagulated after heating. The shape of the object was examined. The results are shown in Table 7.

  As shown in Table 7, when the coagulant was 0%, all the coagulated product was completely dissolved after heating and became soy milk. In the case of magnesium chloride, most of the coagulum dissolves at 0.02%, part of it dissolves at 0.05% and the coagulum becomes finer, and at 0.1%, the coagulation does not occur and has an appropriate size. And no dissolution occurred at 0.2%.

In the case of calcium chloride, most of the coagulum dissolves at 0.01%, and 0.02%
Then, a part was dissolved and the coagulated material was refined, and at 0.05%, dissolution did not occur and an appropriate size was maintained, and even at 0.1%, dissolution did not occur.

  Thus, it was confirmed that the addition of a coagulant suppresses dissolution of the coagulated product by heating. The amount added to the weight of soy milk that can maintain a coagulate of an appropriate size without dissolving even after heating is 0.1 (w / w%) for magnesium chloride (hexahydrate), calcium chloride (dihydrate) It was 0.05 (w / w%). Therefore, in this example, it is presumed that the vicinity of the addition amount is the optimum addition amount, but it is not particularly limited because it is assumed that the amount varies depending on the production conditions of soymilk.

(Example 8)
1) Sensory evaluation 300 g of soy milk B is put in a plastic bag having an inner diameter of 25 cm × 15 cm, 0.05, 0.1 (w / w%) of magnesium chloride hexahydrate (salt mug) with respect to the weight of soy milk, Calcium chloride dihydrate (salt cal) was added to 0.02 and 0.05 (w / w%), mixed well, sealed, and left in that state (about 70 ° C) for 10 minutes. Retained. Then, after cooling in ice water and performing freezing storage at −20 ° C. for 1 day, it was thawed in hot water at about 70 ° C., and each coagulated product was subjected to sensory evaluation. The control was 0% coagulant.

  The evaluation method was a three-step evaluation of good, normal, and inferior for the texture and flavor of each test section based on a control by seven panelists, and the number of panels was described. Table 8 shows the obtained results.

  From the results of Table 8, regarding the texture, “good” was good with 0.05% magnesium chloride and 0.02% calcium chloride, and the evaluation was good with five people, and with 0.1% magnesium chloride and 0.05% calcium chloride “Inferior” was poor by 5 people. The reason why the evaluation was bad in the test area with a large amount of addition was that, in this example, since the very soft soymilk coagulated material with 0% coagulant was used as a control, many panels evaluated the softness as an important factor. However, it was speculated that the evaluation deteriorated in the test section where the coagulation progressed. However, this indicates that the texture of the coagulum was firmly confirmed, and that the coagulum was well formed. In the production of tofu by freeze coagulation, the addition of the coagulant and the heat treatment after the addition were performed in a short time. It can be said that it has shown the sensory effect that it has the effect of promoting the formation of soymilk coagulum in typical freezing storage.

  In addition, regarding the flavor, “Good” was 3 people in any of the test sections, and when combined with “Normal”, the evaluation was more than a majority. However, the number of panels that are considered “inferior” is increasing in the test plots with a large amount of any coagulant added, and it is speculated that the taste of the coagulant has an effect on the evaluation. It could be said that a smaller amount was preferable.

Example 9
1) Preparation of tofu-like food like cotton tofu 100 g of soy milk A is put in a plastic bag with an inner diameter of 14 cm × 10 cm, and magnesium chloride hexahydrate is 0.1 (w / w%) with respect to the weight of soy milk. The mixture was added and mixed well, sealed, and heat-treated at 70 ° C. for 10 minutes. Then, after cooling in ice water and freezing storage at -20 ° C for 1 day, thawed in hot water at about 70 ° C, molded the solidified product while removing whey with a molding machine, and cotton tofu. Various tofu-like foods were produced.

  The coagulated product obtained by freezing and thawing treatment was easy to remove whey and was easy to be molded, so that it was easy to produce a tofu-like food such as cotton tofu. In addition, tofu-like foods such as cotton tofu have a lot of elasticity with the feeling of stickiness like gathering yuba, and have new characteristics different from conventional tofu.

(Example 10)
1) Effect of packaging shape (thickness) during freezing and thawing when manufacturing using a packaging form 400 g of soy milk A is put into a plastic bag having an inner diameter of 24 cm × 13 cm, the thickness width is about 7 to 8 cm, and magnesium chloride Add hexahydrate (salt mug) to 0, 0.05, 0.1 (w / w%) with respect to the weight of the soymilk, mix well, seal and seal at 70 ° C. for 10 minutes. Heat-treated. Then, after cooling in ice water and freezing storage at −20 ° C. for 1 day, it was thawed in hot water at about 70 ° C., and the properties of each coagulum were examined.

  Even if the thickness of the package shape was increased, it was possible to freeze and thaw in any of the added sections as in Example 5 and obtain a good coagulum. However, although the thickness width of the shortest part of the bag shape was about 1 to 3 cm in Examples 1 to 9, since it was about 7 to 8 cm in Example 10, it was in the case of Examples 1 to 9 for freezing and thawing treatment. More time consuming and undesirable. In particular, in the case of distribution in a frozen state, when a consumer wants to consume quickly, it takes a long time for the thawing process, which is a problem in terms of convenience and is avoided from the consumer. It is feared that. Therefore, the packaging shape of the mixed solution at the time of the freezing treatment is desirably 8 cm or less at the shortest portion in order to facilitate heat transfer during freezing or thawing.

  It is possible to produce a tofu-like food having a novel characteristic that is different from conventional tofu using freeze-coagulation by freezing treatment instead of heat treatment for the coagulation reaction between soy milk and the coagulant.

Claims (4)

  Soy milk is not allowed to coagulate completely within the range of 0.01-0.3 (w / w%) of crude seawater magnesium chloride, magnesium chloride, or calcium chloride, a tofu coagulant, in the range of 0.01-0.3 (w / w%) based on the weight of soy milk. It is characterized in that it is added at a concentration to make a mixed solution, and after holding or warming without coagulation, the mixed solution is frozen to temporarily freeze, and the frozen product is thawed to obtain a coagulated product. Tofu-like food manufacturing method.   The method for producing a tofu-like food according to claim 1, wherein the condition for holding or warming the mixed solution without coagulation is 5 to 20 minutes in a temperature range of 50 to 70 ° C. Manufacturing method.   A method for producing a tofu-like food, wherein the coagulated product obtained by the method for producing a tofu-like food according to claim 1 or 2 is molded by pressing and dehydrating.   In the method for producing a tofu-like food according to claim 1 or 2, when manufacturing using a packaging form, the thickness width of the shortest part in the packaging shape when freezing the mixed solution is 8 cm or less. A method for producing a tofu-like food.