JP2016174590A - Delayed coagulant for soybean curd using thickening polysaccharide and manufacturing method thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a coagulant easy to dispersion mix high temperature soybean curd mainly containing magnesium chloride with high temperature soybean curd without using oil and fat or an emulsifier and capable of achieving a solidification treatment with delayed effect property.SOLUTION: There is provided a delayed coagulant for soybean curd adding moderate viscosity obtained by mixing (a) bittern (a solution of magnesium chloride or crude sea water magnesium chloride) and (b) thickening polysaccharides. There is provided a delayed coagulant for soybean curd, by adding and dissolving two kinds of thickening polysaccharides which are psyllium seed gum of 0.01 o 0.5 wt.% and dielane gum of 0.01 to 0.3 wt.% based on the bittern. There is provided a manufacturing method of the delayed coagulant for soybean curd having proper viscosity for delayed solidification treatment and a gelation reaction by properly dissolving and mixing the bittern and two kids of thickening polysaccharides.SELECTED DRAWING: None

Description

The present invention relates to a method for producing a coagulant for tofu by adding a coagulant based on bitterness (magnesium chloride or a crude seawater magnesium chloride solution) to soy milk, and producing the tofu. Dispersion in soy milk Provided is a method for producing a coagulant capable of producing tofu that is easy to mix and has a smooth coagulation reaction that exhibits a sufficient delay (effect of delaying action), which is smooth, excellent in elasticity and good in flavor. Is.

Especially when making tofu from high-temperature soymilk using the bitterness of the coagulant for tofu (magnesium chloride or crude seawater magnesium chloride solution), it was extremely difficult to make a homogeneous and stable tofu with a fast coagulation reaction. .
Therefore, the ratio of the content of the main component magnesium chloride that causes a fast-acting coagulation reaction is reduced and used as a composite agent with a delayed coagulant such as calcium sulfate or magnesium sulfate. However, the more the slow-acting coagulant, the less the flavored tofu.
In particular, recently developed, magnesium chloride or crude seawater magnesium chloride aqueous solution is emulsified with fat and a large amount of various emulsifiers added to coat magnesium chloride, and magnesium chloride is glycerin fatty acid ester. As a paste-like material, it has physical properties that do not resemble the original bitterness.
Thus, the emulsification coagulant which solved the above-mentioned problem by making oil coagulation reaction slow action using fats and oils, an emulsifier, etc. is marketed.
However, this is far from the original bitterness (magnesium chloride or crude seawater magnesium chloride solution), and the tofu made from bitterness is far from the taste and physical properties, and the taste and taste of soybeans are almost the same. Not only can it be felt, it tastes like fats and oils and emulsifiers. And this leads to excessive calorie intake, and furthermore, it does not answer tofu consumers' disgust of using various food additives.

JP 2008-154526 A JP2008-61542 JP2008-295381 JP 2010-94066 JP2011-45366 JP2011-155918A JP2011-130760 JP2011-45366 JP 2014-117160 A

As mentioned above, in the emulsion coagulant made by using fats and oils and emulsifiers in magnesium chloride and crude seawater magnesium chloride, a large dispersion shear force is required to finely mix and disperse the emulsion of the coagulant in soy milk. It was. When a synthetic emulsifier such as glycerin fatty acid ester is used, the taste of tofu is not felt, and there is an indication that there is a flavor peculiar to the synthetic emulsifier, and improvement in quality has been desired.

Tofu is one of the foods that has been widely used as a traditional food. Conventional tofu production is a method in which soy milk separated from soybeans is bittered and coagulated with a coagulant such as magnesium chloride, calcium sulfate, gluconodata lactone (GDL) alone or mixed, and then aged. Has been.
Among them, there is a background that bitterness superior in quality (magnesium chloride, crude seawater magnesium chloride) has been used. This is known to produce physical properties peculiar to bittern, utilizing the flavor of soybeans, with magnesium chloride, which is the main component of bitterness.

The tofu coagulant has a slow-acting coagulant and a fast-acting coagulant. When added to high-temperature soymilk (75-95 ° C.), the slow-acting coagulant has a slow coagulation reaction rate with soy milk protein, about 5 seconds. Coagulation reaction occurs within -60 seconds, and calcium sulfate, GDL and the like correspond to it.
Since such a slow-acting coagulant has a slow reaction rate, the water retention can be good tofu, but there is a disadvantage that it does not become a savory tofu.

The fast-acting coagulant is a coagulant with a high reaction rate that starts a coagulation reaction in about 1-2 seconds when added to high-temperature soymilk (75 ° C to 95 ° C). Bitter, magnesium chloride, crude seawater magnesium chloride, calcium chloride Etc. correspond to this.
Bitterness mainly composed of magnesium chloride, magnesium chloride, and crude seawater magnesium chloride have the advantage of improving the flavor of tofu.
Recently, the magnesium component of this drug has been recognized and evaluated as a mineral component.

However, when such a fast-acting coagulant is used to produce tofu, the coagulation reaction is extremely fast, and the resulting tofu tends to be inferior in water retention, elasticity, texture, yield, and the like.
In order to improve this, a skilled engineer used to do this, but it was not enough, and a technical solution was required again.

The object of the present invention is to develop a coagulant that can achieve a slow-acting coagulation reaction, in which the coagulant mainly composed of magnesium chloride is easy to disperse and mix in high-temperature soy milk, without using fats and oils and emulsifiers, The tofu produced by the present coagulant is excellent in flavor, water retention, elasticity, texture, yield and the like, and is in the point of producing a coagulant that enables continuous production of tofu.

In order to solve the above problems, two kinds of thickening polysaccharides are dissolved, and magnesium chloride or crude seawater magnesium chloride is added thereto and mixed and dissolved homogeneously to obtain a coagulant solution for tofu. Even when the coagulant solution is added to a high-temperature soymilk to cause a coagulation reaction, the coagulation reaction is sufficiently delayed, and the coagulant for tofu is provided in which the internal structure of the tofu is homogeneous.

By using the delayed coagulant imparted with the viscosity of the present invention, coagulation is delayed without the need for special techniques.
Flavorful tofu with elasticity and water retention can be made.

Magnesium chloride, crude seawater magnesium chloride, bitterness used in the present invention may be any one obtained by precipitating and separating potassium chloride, sodium chloride, etc. from seawater, preferably solidified, solid Magnesium chloride or crude seawater magnesium chloride may be used. Of course, the bitterness of the liquid is acceptable.
Further, it is desirable that minerals are contained in a balanced manner.

The thickening polysaccharide used in the present coagulant must be a high molecular weight polysaccharide with an appropriate viscosity. Moreover, the polysaccharide which has the characteristic which has gelling ability itself is desirable.
The thickening polysaccharide is psyllium seed gum and duran gum.

Psyllium seed gum is a natural plant gum taken from plant seeds, and is said to be a mixture of acidic and neutral polysaccharides. Although it has some viscosity,
It has a strong gelling ability.

Dulan gum is a polysaccharide produced by microorganisms and has an appropriate viscosity.
It is a linear heteropolysaccharide composed of repeating units of tetrasaccharides of glucose, glucuronic acid, glucose, and rhamnose.
It also has strong gelling ability.

These two thickening polysaccharides are used after being dissolved. Careful dissolution is required because both tend to be “dull” when dissolved. Heat to homogenize for complete dissolution.
It doesn't mean that it should be viscous, but it should be coated with bitterness with moderate viscosity.
The coating should be able to prevent the bitterness and soymilk's fast-acting reaction temporarily and provide a moderate delay effect.
And since this thickening polysaccharide penetrates into tofu, if it does not gel by itself, then the tofu that has hardened will undergo tissue collapse over time.

The addition ratio of the thickening polysaccharide to bitterness is 0.4% by weight or less, preferably 0.15% by weight in terms of solid matter, and the ratio of silium seed gum to duran gum is preferably 10: 3.

About 100 g of magnesium chloride or crude magnesium seawater is dissolved in 100 weight parts of the thickened polysaccharide solution dissolved as described above.
The dissolved thickening polysaccharide, magnesium chloride, and crude seawater magnesium chloride are uniformly dissolved.
The result is a viscous magnesium chloride solution or a crude seawater magnesium chloride solution. This is a bitter delay. Using this, it is possible to easily make a bitter tofu with a flavor that does not roughen the inner layer from hot soymilk.

How to make a thickening polysaccharide solution Prepare 1000 ml of fresh water and 1.5 g of silium seed gum of thickening polysaccharide.
Also, 0.46 g of thickening polysaccharide dulan gum is weighed,
Both are mixed together and dissolved. Because it has the property of being very “dull”, it dissolves with good stirring.
If this dissolution is inadequate, the effect cannot be fully exhibited, and heating is performed to ensure complete dissolution.

How to make a bitter liquid To a solution in which the bi-thickened polysaccharide is completely dissolved, weigh magnesium chloride or crude seawater magnesium chloride to 32% by weight and salt to 2.4% by weight. Dissolve. Gently stir and dissolve so that the four can mix well.
What was completely dissolved is a delayed solidification bitterness with a viscosity of 8.0 mP · s.

The finished bitterness had an appropriate delay, and when added to hot soymilk, the reaction with soymilk protein took 16 seconds.

A mold box (350 mm × 360 mm × 150 mm) is prepared by a conventional method of manufacturing cotton tofu, and 13 L of soy milk (Brix 12.0, temperature 82 ° C.) is put into the coagulated rice cake, and the delayed bitterness obtained in Example 1 above is applied. Add 125 ml and stir for 16 seconds. When this sol-like substance mixed with the coagulant and soy milk is allowed to stand for 20 to 30 minutes, it becomes a gel-like substance. After the lapse of time, the gel-like product is transferred to a mold box and averaged. Next, it dehydrates with a press.
The finished product is cotton tofu.
Cut into a standard 300g size (105mm x 70mm x 45mm) and expose to water for about 30 minutes.
This completes the tofu process. Thereafter, the sample was refrigerated at 7 ° C. or lower in a pack and used as a sample.

Evaluation of tofu

Table 1 shows the sensory evaluation including the state of the internal structure of the tofu obtained as described above.
Evaluation was carried out with a standard 10 panelist according to the following evaluation.

As can be seen from Table 2, the thickening polysaccharide of the present invention is used to delay the bitterness to which viscosity is added, and when making tofu, the inner layer is homogeneous and brings the original flavor of soybeans, umami and sweetness. A good one was obtained.

The present invention is utilized in the industry of producing a coagulant for making tofu.

Claims (6)

(A) Bitter (magnesium chloride or crude seawater magnesium chloride solution) (b) A coagulant for tofu characterized by adding an appropriate viscosity obtained by mixing a thickening polysaccharide solution. (B) Two types of thickening polysaccharides are homogeneously dissolved at an appropriate ratio, thickened, and (a) mixed with bitterness (magnesium chloride or crude seawater magnesium solution). The coagulant for tofu according to claim 1. Two types of thickening polysaccharides are silium seed gums, 0.01 to 0.5% by weight for bitterness, and dielan gum, which are added and dissolved in the range of 0.01 to 0.3% by weight. The coagulant for tofu according to claim 1. Bitterness (magnesium chloride or crude seawater magnesium chloride solution) and two types of thickening polysaccharides are both well dissolved, mixed, and have the characteristic of having a suitable delayed solidification reaction and gelling reaction A method for producing a coagulant for tofu according to claim 1. The method for producing a coagulant for tofu according to claim 1, wherein the suitable bitterness of delayed coagulation reaction is 1 to 100 mPa · s and has thixotropic properties. The method for producing a coagulant for tofu according to claim 1, wherein the coagulant for tofu according to claim 1, wherein the coagulant is delayed-coagulated with respect to high-temperature soy milk of 75 ° C or higher because it has suitable viscosity and gelling property.