JP2017176006A - Coagulant for packed soybean curd - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a coagulant for soybean curd, which shows excellent dispersibility when added to low-temperature soybean milk, components of which do not precipitate easily on the bottom of a container, and which does not discharge an inorganic salt, a component that shows coagulation action in the low-temperature soybean milk, can maintain a liquid state of the soybean milk stably for a certain period of time, and enables stable production of high quality packed soybean curd having a smooth texture.SOLUTION: Provided is a coagulant for packed soybean curd, the coagulant being prepared by emulsifying and dispersing an aqueous phase containing a coagulation action component comprising an inorganic salt in an oil phase. The coagulant for packed soybean curd contains a polyglycerol condensed ricinoleic acid ester and a glycerin-succinic acid-aliphatic acid ester. In the coagulant for packed soybean curd contains, each content of the polyglycerol condensed ricinoleic acid ester and the glycerin-succinic acid-aliphatic acid ester, coagulation action components, is in a specific range, and a ratio of the content of the polyglycerol condensed ricinoleic acid ester to the content of the glycerin-succinic acid-aliphatic acid ester is in a specific range.SELECTED DRAWING: None

Description

  The present invention relates to a coagulant for filled tofu in a water-in-oil emulsion form.

Tofu is produced by adding a coagulant to soy milk to crosslink and gel the protein. Many water molecules are retained in the network structure formed by cross-linking proteins, and the elasticity and freshness peculiar to tofu are expressed. As this coagulant, a bittern containing magnesium chloride as a main component has been used for a long time. Magnesium chloride imparts a good sweetness to tofu, so it can be finished into a tasty tofu by using magnesium chloride. On the other hand, the coagulation action of magnesium chloride is fast-acting, and the coagulation reaction proceeds quickly before being uniformly diffused in soy milk. Therefore, skilled techniques are required to obtain high-quality tofu with a highly uniform gel structure using magnesium chloride as a coagulant.
In addition to magnesium chloride, it is known that inorganic salts such as magnesium sulfate, calcium chloride, and calcium sulfate exhibit a coagulating action on soy milk.

  In order to more easily produce tofu with a uniform gel structure using an inorganic salt as a coagulation active ingredient, a preparation of sustained release inorganic salt (sustained release coagulant) is prepared, and such preparation is added to soy milk. It is known to produce tofu. For example, Patent Document 1 describes a coagulant composition for tofu containing an inorganic salt, polyglycerin condensed ricinoleic acid ester, lecithin and / or glycerin diacetyl tartaric acid fatty acid ester, and an oily component, and this coagulant is added to warm soy milk. It is described that the tofu obtained was excellent in dispersibility, and solidified to an appropriate hardness as a whole, and the inner phase had a uniform and smooth texture.

  As types of tofu, silk tofu, cotton tofu, jelly tofu and the like are known, and in recent years, tofu called filled tofu has gained market share. Filled tofu is usually produced by adding a coagulant to cooled soymilk (low-temperature soymilk), filling the container, sealing, heating and coagulating. Filling tofu can automate the manufacturing process by adopting a continuous filling system and is suitable for mass production. Moreover, since it is heat-solidified after sealing, it has a long shelf life, and there exists an advantage that tofu of desired shape can be manufactured with the shape of a container.

International Publication No. 2014/208331

Regarding the production of the above-mentioned filled tofu, the present inventors have studied the coagulant in order to improve the quality of the tofu obtained, and as a result, conventional sustained-release coagulants including the coagulant described in Patent Document 1 are low-temperature soymilk. It has become clear that it is difficult to stably obtain high-quality filled tofu due to insufficient dispersibility of the tofu. When the present inventors use a conventional sustained-release coagulant for the production of filled tofu in which a coagulant is added to low-temperature soymilk, the coagulant component (coagulant or oil) is likely to adhere to the bottom of the container. As a result, the inventors have come up with the idea that the solution of such a problem is important in order to stably obtain high-quality filled tofu.
Furthermore, in the production of filled tofu, the sustained-release coagulant is required to have a form in which the coagulation reaction proceeds slowly, making it difficult to release the inorganic salt as a coagulation component when dispersed in low-temperature soy milk. . After the coagulant is added, the liquid state of the low-temperature soy milk is stably maintained, so that the filling time of the low-temperature soy milk in the container can be secured, and the tofu with uniform quality can be produced stably. It becomes possible.

  The present invention is a tofu coagulant suitable for the production of filled tofu, excellent in dispersibility when added to low-temperature soy milk, and difficult to precipitate the coagulant component on the bottom of the container. It is difficult to release (inorganic salt) and can stably maintain the liquid state of soy milk for a certain period of time, stably producing high-quality filled tofu with a uniform internal phase, elasticity and smooth texture The present invention relates to the provision of a coagulant for tofu.

  When preparing a water-in-oil emulsion composition in which an aqueous phase containing a coagulation component composed of an inorganic salt is emulsified and dispersed in an oil phase, the present inventors used polyglycerin condensed ricinoleic acid ester as an emulsifier and By using glycerin succinic acid oleate in combination, and setting the content of the coagulation component and the content of each emulsifier within a specific range, the dispersibility of the emulsified composition in low-temperature soy milk is at a desired level. I found that it can be improved. Further, the present inventors can produce filled tofu using such an emulsified composition as a coagulant, thereby suppressing the adhesion of the coagulant component to the bottom of the container and obtaining a smooth textured tofu. I found out. The present invention has been completed based on these findings.

The present invention is a coagulant for filled tofu formed by emulsifying and dispersing an aqueous phase containing a coagulation component composed of an inorganic salt in an oil phase,
The coagulant for filling tofu contains polyglycerin condensed ricinoleate and glycerin succinate oleate,
In the coagulant for filling tofu, the content of the coagulation component is 14.0 to 26.0% by mass, the content of the polyglycerin condensed ricinoleic acid ester is 0.5% by mass or more, and the glycerin succinic acid oleic acid The ester content is 0.8% by mass or more, and the total content of the polyglycerol condensed ricinoleic acid ester and glycerin succinic acid oleate is 20% by mass or less,
The ratio of the content of the polyglycerin condensed ricinoleic acid ester to the content of the glycerin succinic acid oleic acid ester is [polyglycerin condensed ricinoleic acid ester] / [glycerin succinic acid oleic acid ester] ≦ 2.3 in mass ratio. The present invention provides a coagulant for filling tofu that satisfies the above requirements.

  The coagulant for filled tofu according to the present invention is excellent in dispersibility when added to low-temperature soymilk, and it is difficult to release inorganic salts that are coagulation action components at low temperatures, and the liquid state of low-temperature soymilk is stably maintained for a certain period of time. be able to. Therefore, by using the coagulant for filled tofu according to the present invention, it is possible to stably produce high quality filled tofu having a uniform and smooth texture inside the container without the adhesion of the coagulant component to the bottom of the container. It becomes possible.

  A preferred embodiment of the coagulant for filled tofu of the present invention (hereinafter also simply referred to as “coagulant of the present invention”) will be described.

  The coagulant of the present invention is an oil in which a polyglycerin condensed ricinoleic acid ester and glycerin succinic acid oleic acid ester are used in combination as an emulsifier, and an aqueous phase containing a coagulating component composed of an inorganic salt is emulsified and dispersed in the oil phase. It is a middle water type (W / O type) emulsion composition. In the coagulant of the present invention, the contents of the coagulation action component comprising polyglycerin condensed ricinoleic acid ester, glycerin succinic acid oleic acid ester, and inorganic salt are adjusted within a specific range.

The oil phase contains fats and oils. The fats and oils are selected from edible animal fats and oils, edible vegetable fats and oils, and esters of polyhydric alcohols and fatty acids (excluding polyglycerin condensed ricinoleate and glycerin succinate oleate) 1 type (s) or 2 or more types can be used. Especially, it is preferable that the said fats and oils are liquid fats and oils in 20 degreeC, More preferably, they are liquid fats and oils in 5 degreeC. In the present specification, “liquid oil / fat at 20 ° C.” means oil / fat having a solid fat content of 1% by mass or less at 20 ° C. In addition, “liquid oil / fat at 5 ° C.” means oil / fat having a solid fat content of 1% by mass or less at 5 ° C. The solid fat content of the fat is measured according to the method described in 2.2.9 Solid fat content NMR method of the standard fat analysis method established by the Japan Oil Chemical Association.
Examples of the vegetable fats and oils include soybean oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, palm oil, rice oil, sunflower oil, sesame oil, etc., or hardened oils thereof, transesterified oils thereof or these 1 type | mold or 2 or more types of fats and oils chosen from these fats and oils can be used. Moreover, lard, beef tallow, etc. are mentioned as said animal fats and oils, 1 type, or 2 or more types of fats and oils chosen from these fats and oils can be used.
The polyhydric alcohol constituting the ester of the polyhydric alcohol and the fatty acid is preferably one or more selected from propylene glycol, glycerin, polyglycerin, sorbitol and sorbitan. In addition, the fatty acid constituting the ester of the polyhydric alcohol and the fatty acid is not particularly limited as long as it is a fatty acid originating from edible animal and vegetable oils and fats, for example, caprylic acid, capric acid, lauric acid, myristic acid, Examples thereof include one or more selected from stearic acid, oleic acid, linoleic acid, erucic acid, and the like. The ester of the polyhydric alcohol and the fatty acid can be prepared by a known esterification reaction or the like.

  In the coagulant of the present invention, the content of the oil / fat is preferably 10% by mass or more, more preferably 20% by mass or more, and more preferably 25% by mass or more from the viewpoint of more stably preparing the W / O emulsion composition. More preferably, 27 mass% or more is more preferable. In addition, from the viewpoint of further improving dispersibility in low-temperature soymilk, the content of fats and oils in the coagulant of the present invention is preferably 60% by mass or less, more preferably 40% by mass or less, and more preferably 35% by mass or less, 32 mass% or less is more preferable.

The oil phase is preferably composed of the oil or fat. Moreover, when the said oil phase contains components other than the said fats and oils, the remainder except fats and oils can contain the 1 type (s) or 2 or more types chosen from a coloring agent, antioxidant, a seasoning, and a strengthening agent, for example.
40 mass% or more is preferable from a viewpoint of the flavor of tofu, as for content of the fats and oils in the said oil phase, 60 mass% or more is more preferable, and 85 mass% or more is further more preferable.

The coagulant of the present invention contains an inorganic salt as a coagulation component. The inorganic salt is not particularly limited as long as it has a function of coagulating soy milk. For example, magnesium chloride, calcium chloride, magnesium sulfate, calcium sulfate, calcium carbonate, calcium gluconate, calcium lactate, calcium acetate, calcium phosphate And one or more inorganic salts selected from calcium citrate can be used. Among these, the inorganic salt is preferably one or two selected from magnesium chloride and calcium chloride. The inorganic salt preferably contains magnesium chloride. In this case, the proportion of magnesium chloride in the inorganic salt is preferably 50% by mass or more, more preferably 60% by mass or more, and further preferably 70% by mass or more. More preferably, it is more preferably 90% by weight or more. More preferably, all of the inorganic salts are magnesium chloride.
The content of the inorganic salt is a content in terms of anhydride. For example, when an inorganic salt is contained by blending MgCl ₂ .6H ₂ O (magnesium chloride hexahydrate), the content of the inorganic salt is the content of MgCl ₂ .

In the coagulant of the present invention, the content of a coagulation action component comprising an inorganic salt (hereinafter also simply referred to as “coagulation action component”) is 5.0 to 26.0 mass%. By setting the content of the coagulation component within the above range, the W / O type emulsion composition can be prepared more stably. Moreover, the dispersibility in a low-temperature soymilk can be improved more, the coagulation | solidification state of the tofu obtained can be made more uniform, and texture can be made smoother.
In the coagulant of the present invention, the content of the coagulation component is 10.0% by mass or more from the viewpoint of dispersibility in low-temperature soymilk, elasticity of the tofu obtained, uniformity of the inner phase, and smooth texture. Preferably, 15.0% by mass or more is more preferable, 18.0% by mass or more is more preferable, 20.0% by mass or more is further preferable, and 21.0% by mass or more is more preferable. From the same viewpoint, the content of the coagulation component in the coagulant of the present invention is preferably 25.0% by mass or less, and more preferably 24.0% by mass or less.

In the aqueous phase constituting the coagulant of the present invention, the content of the coagulation component is preferably 14.0 to 38.0% by mass. By setting the content of the coagulation component in the aqueous phase within the above preferred range, the W / O emulsion composition can be more stably prepared, and the dispersibility in the low-temperature soymilk is further increased. The tofu obtained can be solidified more uniformly and the texture can be made smoother.
In the aqueous phase, the content of the coagulation component is preferably 18.0% by mass or more, more preferably 25.0% by mass or more from the viewpoint of more stably preparing the W / O emulsion composition, and 28. 0% by mass or more is more preferable, 29.0% by mass or more is more preferable, and 30.0% by mass or more is more preferable. Further, from the viewpoint of dispersibility in low-temperature soy milk, elasticity of the resulting tofu, uniformity of the inner phase, and smooth texture, the content of the coagulation component in the aqueous phase is preferably 36.0% by mass or less. 35.0 mass% or less is more preferable.

The aqueous phase is preferably composed of a coagulation component and water. In the water phase, the water content is preferably 62.0 to 86.0% by mass, more preferably 64.0 to 80.0% by mass, further preferably 65.0 to 75.0% by mass, 0-73.0 mass% is more preferable, and 65.0-71.0 mass% is further more preferable.
When the aqueous phase contains a component other than the coagulation component and other than water, a water-soluble component that does not substantially affect the coagulation effect of the coagulation component is present in the remainder obtained by removing the coagulation component and water from the aqueous phase. Can be contained.

The coagulant of the present invention contains polyglycerin condensed ricinoleic acid ester (synonymous with polyglycerin condensed ricinoleic acid ester) together with glycerin succinic acid oleic acid ester described later as an emulsifier. In the coagulant of the present invention, the content of the polyglycerol condensed ricinoleic acid ester is 0.5% by mass or more. By setting the content of the polyglycerol condensed ricinoleic acid ester in the coagulant within the above range, the W / O emulsion composition can be more stably prepared. One kind of polyglycerol condensed ricinoleic acid ester may be contained in the coagulant of the present invention, or two or more kinds thereof may be contained.
There is no restriction | limiting in particular in the number of the glycerol unit of the glycerol polymer which comprises the polyglycerol condensed ricinoleic acid ester contained in the coagulant of this invention. Considering the emulsion stability, the glycerin polymerization degree (average polymerization degree) is preferably 4-6. From the same viewpoint, the condensed ricinoleic acid in the polyglycerol condensed ricinoleic acid ester preferably has a structure in which 2 to 5 molecules of ricinoleic acid are condensed.

The degree of glycerol polymerization of polyglycerol is calculated from the following formula (3) based on the hydroxyl value.
MW = 74n + 18 Formula (1)
OHV = 56110 (n + 2) / MW Formula (2)
n = (112220-18OHV) / (74OHV-56110) (3)
MW: average molecular weight of polyglycerol n: degree of polymerization of polyglycerol (average degree of polymerization)
OHV: hydroxyl value of polyglycerol

  The polyglycerol condensed ricinoleic acid ester that can be used in the present invention can be synthesized by an ordinary method. As commercial products, Sunsoft No. 818SK (trade name, manufactured by Taiyo Chemical Co., Ltd.), Sunsoft No. 818R (trade name, manufactured by Taiyo Chemical Co., Ltd.), Sunsoft No. 818DG (trade name, manufactured by Taiyo Chemical Co., Ltd.), SY Grister CR-500 (trade name, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.), and Poem PR-300 (trade name, manufactured by Riken Vitamin Co., Ltd.).

  In the coagulant of the present invention, the content of the polyglycerol condensed ricinoleate is preferably 0.6% by mass or more, more preferably 0.8% by mass or more, and further preferably 1.0% by mass or more from the viewpoint of emulsification. preferable. Moreover, from the viewpoint of the uniformity of the internal phase of the tofu obtained, the content of the polyglycerin condensed ricinoleic acid ester in the coagulant is more preferably 10.0% by mass or less, further preferably 3.0% by mass or less, 1.6 mass% or less is more preferable.

The coagulant of the present invention contains 0.8% by mass or more of glycerin succinic acid oleate as an emulsifier. By setting the content of glycerin succinic acid oleate in the coagulant within the above range, the W / O emulsion composition can be more stably prepared. Moreover, the dispersibility in a low-temperature soymilk can be improved more, the coagulation | solidification state of the tofu obtained can be made more uniform, and texture can be made smoother.
In the glycerin succinic acid oleate, a) oleic acid is bonded to one of the three hydroxy groups of glycerin by an ester bond, and one or two (preferably one) of the remaining two hydroxy groups Or a structure in which succinic acid is bonded to each other by an ester bond, or b) one or two of the remaining two hydroxy groups (preferably, succinic acid is bonded to one of three hydroxy groups of glycerin by an ester bond) 1) has a structure in which oleic acid is bonded by an ester bond.
The glycerin succinic acid oleate used in the present invention preferably has an acid value of 60 to 120 mgKOH / g, more preferably 60 to 80 mgKOH / g.
The glycerin succinic acid oleate used in the present invention preferably has a ratio of oleic acid in the total constituent fatty acids of 50% by mass or more.
The glycerin succinic acid oleate used in the present invention can be obtained, for example, by reacting glycerin monooleate with succinic anhydride or succinic acid by a conventional method. It can also be obtained by reacting glycerin, oleic acid and succinic anhydride or succinic acid.
The glycerin succinic acid oleate used in the present invention can also be obtained commercially. For example, Sunsoft No. 683K (trade name, manufactured by Taiyo Chemical Co., Ltd.) can be used.

  In the coagulant of the present invention, the total content of the polyglycerin condensed ricinoleate and glycerin succinate oleate is 20% by mass or less. From the viewpoint of emulsification stability and tofu texture, the total content of the polyglycerol condensed ricinoleate and glycerol succinate oleate is preferably 15% by mass or less, more preferably 10% by mass or less, and more preferably 5% by mass or less. Is more preferable. In addition, the sum total of content of polyglycerol condensed ricinoleic acid ester and glycerol succinic acid oleic acid ester is 1.3 mass% or more, and it is more preferable to set it as 1.5 mass% or more.

  In the coagulant of the present invention, the content of glycerin succinic acid oleate is more preferably 1.0% by mass or more from the viewpoint of more uniformly coagulating the obtained tofu. From the viewpoint of further improving the emulsion stability of the W / O emulsion composition, the content of glycerin succinic acid oleate in the coagulant is more preferably 5.0% by mass or less, and 2.0 More preferably, it is less than or equal to mass%.

  In the coagulant of the present invention, the ratio of the content of the aqueous phase to the total content of the oil phase, the polyglycerin condensed ricinoleic acid ester and the glycerin succinic acid oleate is a mass ratio, [water phase] / [Oil phase, polyglycerin condensed ricinoleate and glycerin succinate oleate] = 40/60 to 75/25. By setting the mass ratio of the total content of the oil phase, the polyglycerin condensed ricinoleate and the glycerin succinate oleate to the content of the aqueous phase within the above preferred range, W / O type emulsification The preparation in the form can be prepared more stably, and the dispersibility in low-temperature soymilk can be further improved. From the viewpoint of emulsifiability, the coagulant of the present invention is [water phase] / [total oil phase, polyglycerin condensed ricinoleate and glycerin succinate oleate] = 60/40 to 73/27 (mass ratio) It is preferable to satisfy, and it is more preferable to satisfy [water phase] / [total oil phase, polyglycerin condensed ricinoleate and glycerin succinate oleate] = 65/35 to 71/29 (mass ratio).

In the coagulant of the present invention, the ratio of the content of the polyglycerin condensed ricinoleate to the content of the glycerin succinic acid oleate is represented by the following formula in terms of mass ratio from the viewpoint of suppressing the adhesion of the coagulant component to the bottom of the container. Preferably satisfying
[Polyglycerin condensed ricinoleate] / [glycerin succinate oleate] ≦ 2.3
In consideration of the sustained release of the coagulation component, the following formula is more preferably satisfied.
0.25 ≦ [polyglycerin condensed ricinoleate] / [glycerin succinate oleate]

The coagulant (water-in-oil emulsion composition) of the present invention preferably has a volume-based average emulsified particle size of 0.5 to 5.0 μm. By setting the volume average emulsion particle diameter of the coagulant within the above range, a highly stable emulsion of the W / O emulsion composition can be obtained.
The volume-based average emulsified particle diameter of the coagulant of the present invention is preferably 1.0 μm or more, more preferably 1.5 μm or more from the viewpoint of emulsion stability. Moreover, 4.0 micrometers or less are preferable from the same viewpoint, and 3.0 micrometers or less are more preferable. The volume-based average emulsified particle diameter is measured by the method described in Examples described later.

Subsequently, the preparation of the coagulant of the present invention will be described.
The coagulant of the present invention comprises a water-in-oil type (W / W) containing an aqueous solution containing a specific amount of the above-mentioned coagulation component and an oil / fat composition containing oil / fat, polyglycerin condensed ricinoleate and glycerin succinate oleate. It can be obtained by emulsifying and dispersing in (O type). In the obtained W / O emulsion, the aqueous solution constitutes an aqueous phase, and the fats and oils constitute an oil phase. The polyglycerin condensed ricinoleic acid ester and glycerin succinic acid oleic acid ester function as an emulsifier for emulsifying and dispersing the aqueous solution in the oil.

In the preparation of the coagulant of the present invention, from the viewpoint of workability or safety, the temperature of the emulsification dispersion step is preferably 90 ° C. or less, more preferably 85 ° C. or less, and further preferably 80 ° C. or less.
In the preparation of the coagulant of the present invention, it is preferable that the aqueous solution and the oil / fat composition are heated in advance to the preferred temperature, and the heated aqueous solution and the oil / fat composition are mixed and emulsified and dispersed. By doing this, a W / O emulsion can be formed in a state in which the coagulation component is more reliably dissolved, so that an emulsion having excellent precipitation stability without precipitation of the coagulation component can be more reliably obtained. Can be obtained. It is preferable that the heating temperature when heating in advance is the same as the temperature at which the emulsification dispersion step is performed.

  A normal emulsification dispersion method can be employed in the emulsification dispersion step. For example, a method of gradually adding an aqueous solution containing the above-mentioned coagulation component while heating the above-described oil-and-fat composition to the above-mentioned preferable temperature and stirring it with a homomixer can be mentioned. The mixing ratio in the emulsification dispersion step is preferably an aqueous solution / oil composition = 40/60 to 75/25 in terms of mass ratio from the viewpoint of emulsion stability and dispersibility in low-temperature soy milk, and 60/40 to 73/27 is more preferable, and 65/35 to 71/29 is even more preferable.

The coagulant of this invention can be used suitably for manufacture of filling tofu. Production of filled tofu using the coagulant of the present invention can be carried out by a conventional method except that the coagulant of the present invention is used as a coagulant. A preferred embodiment of the manufacturing method will be described below.
First, the low-temperature soy milk and the coagulant of the present invention are mixed, and the coagulant of the present invention is dispersed in the low-temperature soy milk. The low-temperature soy milk in the present invention refers to soy milk for producing tofu at 0 to 40 ° C, preferably 5 to 30 ° C, more preferably 5 to 20 ° C, and still more preferably 5 to 15 ° C.
The coagulant of the present invention is excellent in dispersibility in low-temperature soymilk and hardly releases coagulation components in low-temperature soymilk. Therefore, the low-temperature soymilk containing the coagulant of the present invention can maintain a liquid state for a certain time.
Next, the obtained mixed solution of low-temperature soymilk and a coagulant is filled into a container (pack) having a desired shape. By using the coagulant of the present invention, the low-temperature soymilk can maintain a liquid state for a certain period of time, so that the coagulation reaction of soymilk does not easily proceed in this filling step. Therefore, the filling can be stably performed without strictly controlling the time of the filling process, and tofu with uniform quality can be manufactured.
After the filling step, the container is sealed and heated, so that the coagulation component is released from the coagulant, a cross-linked structure is formed in the protein in the soymilk, and the tofu is obtained.
In the production of filled tofu, the mixing of the low-temperature soymilk and the coagulant of the present invention is carried out so that the content of the coagulation component in the low-temperature soymilk is 0.12 to 0.21% by mass. It is preferable to mix the coagulant, and it is more preferable to mix the low-temperature soymilk and the coagulant of the present invention so that the content of the coagulation component in the low-temperature soymilk is 0.14 to 0.19% by mass. preferable.
Mixing of the low-temperature soymilk and the coagulant of the present invention can be carried out by stirring homogeneously using an ordinary mixer. The soy milk and the coagulant for tofu of the present invention are mixed and stirred for several seconds to several tens of seconds, and then filled into a tofu filling container of a desired shape, usually at a temperature of about 80 to 90 ° C. for about 40 to 50 minutes. Tofu is obtained by heating and aging.

  The present invention discloses the following coagulant for tofu with respect to the embodiment described above.

<1>
A coagulant for tofu filled with an aqueous phase containing a coagulation component composed of an inorganic salt emulsified and dispersed in an oil phase,
The coagulant for filling tofu contains polyglycerin condensed ricinoleate and glycerin succinate oleate,
In the coagulant for filling tofu, the content of the coagulation component is 5.0 to 26.0% by mass, the content of polyglycerin condensed ricinoleate is 0.5% by mass or more, glycerin succinic acid oleate The content is 0.8% by mass or more, and the total content of the polyglycerol condensed ricinoleic acid ester and glycerin succinic acid oleate is 20% by mass or less,
The ratio of the content of the polyglycerin condensed ricinoleic acid ester to the content of the glycerin succinic acid oleic acid ester is [polyglycerin condensed ricinoleic acid ester] / [glycerin succinic acid oleic acid ester] ≦ 2.3 in mass ratio. Filling tofu coagulant.

<2>
The fats and oils constituting the oil phase are preferably edible animal fats, edible vegetable fats, and esters of polyhydric alcohols and fatty acids (polyglycerin condensed ricinoleate and glycerin succinate oleate) The coagulant for filled tofu according to the above <1>, which is one or more selected from
<3>
The coagulant for filled tofu according to the above <2>, wherein the fat is preferably a liquid fat at 20 ° C, more preferably a liquid fat at 5 ° C.
<4>
The vegetable oil is preferably soybean oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, palm oil, rice oil, sunflower oil, sesame oil, hardened oils thereof, transesterified oils thereof and fractionation thereof. The coagulant for filled tofu according to the above <2>, which is one or more selected from oils.
<5>
The animal oil / fat is preferably one or more selected from lard and beef tallow, and the coagulant for filled tofu according to the above <2>.
<6>
<2> above, wherein the polyhydric alcohol constituting the ester of the above polyhydric alcohol and fatty acid is preferably one or more selected from propylene glycol, glycerin, polyglycerin, sorbitol and sorbitan. Coagulant for filling tofu as described in 1.
<7>
The fatty acid constituting the ester of the above polyhydric alcohol and fatty acid is preferably a fatty acid originating from edible animal and vegetable oils and fats, more preferably caprylic acid, capric acid, lauric acid, myristic acid, stearic acid The coagulant for filled tofu according to the above <2> or <6>, which is one or more selected from oleic acid, linoleic acid and erucic acid.

<8>
In the filled tofu coagulant, the content of fats and oils is preferably 10% by mass or more, more preferably 20% by mass or more, further preferably 25% by mass or more, and further preferably 27% by mass or more, <1 The coagulant for filling tofu according to any one of> to <7>.
<9>
In the filled tofu coagulant, the content of fats and oils is preferably 60% by mass or less, more preferably 40% by mass or less, still more preferably 35% by mass or less, and further preferably 32% by mass or less, <1 The coagulant for filled tofu according to any one of> to <8>.
<10>
In the coagulant for filling tofu, the fat content is preferably 10 to 60% by mass, more preferably 20 to 40% by mass, further preferably 25 to 35% by mass, and further preferably 27 to 32% by mass. The filling tofu coagulant according to any one of <1> to <9> above.
<11>
<1> to <1> above, wherein the oil phase is composed of fats or oils, or the oil phase contains, in addition to fats and oils, one or more selected from colorants, antioxidants, seasonings and reinforcing agents. <10> The coagulant for filling tofu according to any one of the above.
<12>
In any one of the above <1> to <11>, the content of fats and oils in the oil phase is preferably 40% by mass or more, more preferably 60% by mass or more, and still more preferably 85% by mass or more. The coagulant for filling tofu as described.

<13>
The coagulation component is preferably one or two inorganic salts selected from magnesium chloride, calcium chloride, magnesium sulfate, calcium sulfate, calcium carbonate, calcium gluconate, calcium lactate, calcium acetate, calcium phosphate and calcium citrate. More preferably, the coagulant for filled tofu according to any one of the above items <1> to <12>, which is one or two selected from magnesium chloride and calcium chloride.
<14>
The coagulant for filled tofu according to any one of the above items <1> to <12>, wherein the coagulation component preferably contains magnesium chloride.
<15>
The proportion of magnesium chloride in the coagulation component is preferably 50% by mass or more, more preferably 60% by mass or more, further preferably 70% by mass or more, and more preferably 80% by mass or more. Yes, more preferably 90% by mass or more, more preferably, the coagulant for filled tofu according to <14>, wherein the coagulation component is magnesium chloride.
<16>
In the coagulant for filling tofu, the content of the coagulation component is preferably 10.0% by mass or more, more preferably 15.0% by mass or more, further preferably 18.0% by mass or more, and further preferably 20%. The coagulant for filled tofu according to any one of the above <1> to <15>, which is 0.0% by mass or more, more preferably 21.0% by mass or more.
<17>
In the coagulant for filling tofu, the content of the coagulation component is preferably 25.0% by mass or less, more preferably 24.0% by mass or less, and any one of the above items <1> to <16> Coagulant for filling tofu as described in 1.
<18>
In the coagulant for filling tofu, the content of the coagulation component is preferably 10.0 to 25.0% by mass, more preferably 15.0 to 24.0% by mass, and further preferably 18.0 to 24%. The filling according to any one of <1> to <17>, which is 0.0% by mass, more preferably 20.0 to 24.0% by mass, and further preferably 21.0 to 24.0% by mass. Coagulant for tofu.
<19>
The content of the coagulation component in the aqueous phase is preferably 14.0% by mass or more, more preferably 18.0% by mass or more, further preferably 25.0% by mass or more, and further preferably 28.0% by mass. % Or more, more preferably 29.0% by mass or more, and further preferably 30.0% by mass or more, the coagulant for filled tofu according to any one of the above items <1> to <18>.
<20>
In the aqueous phase, the content of the coagulation component is preferably 38.0% by mass or less, more preferably 36.0% by mass or less, and more preferably 35.0% by mass or less. <19> The coagulant for filling tofu according to any one of the above.
<21>
The content of the coagulation component in the aqueous phase is preferably 14.0 to 38.0% by mass, more preferably 18.0 to 36.0% by mass, and even more preferably 25.0 to 35.0% by mass. %, More preferably 28.0 to 35.0 mass%, more preferably 29.0 to 35.0 mass%, and further preferably 30.0 to 35.0 mass%, <1> to <20 above > The coagulant for filled tofu according to any one of the above.

<22>
The coagulant for filled tofu according to any one of the above items <1> to <21>, wherein the aqueous phase is preferably composed of the coagulation component and water.
<23>
In the aqueous phase, the water content is preferably 62.0% by mass or more, more preferably 64.0% by mass or more, and further preferably 65.0% by mass or more, <1> to <22> The coagulant for filling tofu according to any one of the above.
<24>
In the aqueous phase, the water content is preferably 86.0% by mass or less, more preferably 80.0% by mass or less, further preferably 75.0% by mass or less, and further preferably 73.0% by mass or less. More preferably, it is 71.0 mass% or less, The coagulant for filling tofu as described in any one of said <1>-<23>.
<25>
In the aqueous phase, the water content is preferably 62.0 to 86.0% by mass, more preferably 64.0 to 80.0% by mass, further preferably 65.0 to 75.0% by mass, Preferably, the coagulant for filled tofu according to any one of the above items <1> to <24>, which is 65.0 to 73.0% by mass.

<26>
In the coagulant for filling tofu, the content of polyglycerin condensed ricinoleate is preferably 0.6% by mass or more, more preferably 0.8% by mass or more, and further preferably 1.0% by mass or more. The coagulant for filled tofu according to any one of <1> to <25> above.
<27>
In the coagulant for filling tofu, the content of polyglycerin condensed ricinoleic acid ester is preferably 10.0% by mass or less, more preferably 3.0% by mass or less, and further preferably 1.6% by mass or less. The coagulant for filled tofu according to any one of the above items <1> to <26>.
<28>
In the coagulant for filling tofu, the content of polyglycerin condensed ricinoleate is preferably 0.5 to 10% by mass, more preferably 0.6 to 10.0% by mass, and still more preferably 0.8 to 3%. The coagulant for filled tofu according to any one of the above <1> to <27>, which is 0.0% by mass, more preferably 1.0 to 1.6% by mass.

<29>
Solidification for filling tofu according to any one of the above items <1> to <28>, wherein the content of glycerin succinic acid oleate in the coagulant for filling tofu is preferably 1.0% by mass or more. Agent.
<30>
Any of <1> to <29> above, wherein the content of glycerin succinic acid oleate in the filled tofu coagulant is preferably 5.0% by mass or less, more preferably 2.0% by mass or less. The coagulant for filling tofu according to any one of the above.
<31>
In the coagulant for filling tofu, the content of glycerin succinic acid oleate is preferably 0.8 to 5.0% by mass, more preferably 1.0 to 2.0% by mass, <1> The coagulant for filling tofu according to any one of ~ <30>.

<32>
In the coagulant for filling tofu, the total content of the polyglycerin condensed ricinoleate and glycerin succinate oleate is preferably 15% by mass or less, more preferably 10% by mass or less, and still more preferably. The coagulant for filled tofu according to any one of the above items <1> to <31>, which is 5% by mass or less.
<33>
Any of <1> to <32> above, wherein the total content of the polyglycerin condensed ricinoleic acid ester and glycerin succinic acid oleic acid ester is preferably 1.5% by mass or more in the coagulant for filling tofu. The coagulant for filling tofu as described in one.
<34>
In the coagulant for filling tofu, the total content of the polyglycerin condensed ricinoleate and glycerin succinate oleate is preferably 1.3 to 20 mass, more preferably 1.3 to 15 mass%. Yes, More preferably, it is 1.3-10 mass%, More preferably, it is 1.5-5 mass%, The coagulant for filling tofu as described in any one of said <1>-<33>.

<35>
In the coagulant for filling tofu, the ratio of the content of the aqueous phase to the total content of the oil phase, the polyglycerin condensed ricinoleic acid ester and the glycerin succinic acid oleate is preferably a mass ratio. Water phase] / [sum of oil phase, polyglycerin condensed ricinoleic acid ester and glycerin succinic acid oleate] = 40/60 to 75/25, more preferably [aqueous phase] / [oil phase, polyglycerin condensed The total of ricinoleic acid ester and glycerin succinic acid oleate] = 60/40 to 73/27, more preferably [aqueous phase] / [oil phase, polyglycerin condensed ricinoleic acid ester and glycerin succinic acid oleate] Any of the above <1> to <34> satisfying [total] = 65/35 to 71/29 Packed tofu coagulating agent according to one.
<36>
In the coagulant for filling tofu, the ratio of the content of the polyglycerin condensed ricinoleic acid ester to the content of the glycerin succinic acid oleate is a mass ratio, preferably
0.25 ≦ [polyglycerin condensed ricinoleate] / [glycerin succinate oleate] ≦ 2.3
<1>-<35> satisfying any one of <1>-<35>.
<37>
Any of <1> to <36> above, wherein the volume-based average emulsified particle diameter of the coagulant for filling tofu is preferably 0.5 μm or more, more preferably 1.0 μm or more, and further preferably 1.5 μm or more. The coagulant for filling tofu according to any one of the above.
<38>
Any of <1> to <37> above, wherein the volume-based average emulsified particle diameter of the coagulant for filled tofu is preferably 5.0 μm or less, more preferably 4.0 μm or less, and even more preferably 3.0 μm or less. The coagulant for filling tofu according to any one of the above.
<39>
The volume-based average emulsified particle diameter of the filled tofu coagulant is preferably 0.5 to 5.0 μm, more preferably 1.0 to 4.0 μm, and still more preferably 1.5 to 3.0 μm. <1>-<38> The solidification agent for filling tofu as described in any one of <38>.

<40>
By emulsifying and dispersing an aqueous solution containing the coagulation component and an oil or fat composition containing an oil or fat, polyglycerin condensed ricinoleate and glycerin succinate oleate in a water-in-oil type (W / O type). The obtained coagulant for filled tofu according to any one of the above items <1> to <39>.
<41>
The coagulant for filled tofu according to the above <40>, wherein the temperature of the emulsification dispersion step is preferably 90 ° C. or lower, more preferably 85 ° C. or lower, and further preferably 80 ° C. or lower.
<42>
The mixing ratio in the emulsification dispersion step is preferably a mass ratio, preferably an aqueous solution / oil composition = 40/60 to 75/25, more preferably an aqueous solution / oil composition = 60/40 to 73/27, More preferably, the coagulant for filled tofu according to the above <40> or <41>, which satisfies 65/35 to 71/29.

<43>
Preferably it is 0-40 degreeC, More preferably, it is 5-30 degreeC, More preferably, it is 5-20 degreeC, More preferably, it is 5-15 degreeC, as described in any one of said <1>-<42> in soybean milk. A method for producing tofu, comprising: a step of obtaining a dispersion obtained by dispersing a coagulant for filling tofu; and a step of solidifying the soymilk by heating the dispersion.
<44>
The dispersion is a mixture of low-temperature soymilk and the coagulant for filling tofu according to any one of <1> to <39>, wherein the content of the coagulation component in the low-temperature soymilk is preferably 0.12. The method for producing tofu according to <43>, obtained by mixing so as to be -0.21% by mass, more preferably 0.14-0.19% by mass.
<45>
The method for producing tofu according to <43> or <44>, wherein the heating condition is preferably a temperature of 80 to 90 ° C, and preferably 40 to 50 minutes.

  The present invention will be described in detail below based on examples, but the present invention is not limited thereto.

[Analysis method]
Concentration of coagulation component (magnesium chloride) in the aqueous phase:
The magnesium chloride concentration in the aqueous solution used in the emulsification and dispersion process is quantified by the method described in the section “Magnesium chloride” in the “8th Edition Food Additives Official Specification”, and the obtained value is the magnesium chloride concentration in the aqueous phase. It was.

Concentration of coagulation component (magnesium chloride) in coagulant for tofu:
Ethanol was added to 0.2 g of the coagulant for tofu and dissolved, and the solution was made up to 20 mL to obtain A solution. 5 mL of ethanol A and 5 mL of ammonium chloride buffer solution (67.5 g of ammonium chloride were weighed into a 1000 mL volumetric flask and dissolved by adding 570 mL of ammonia water and distilled water was added to 1000 mL) were added to 5 mL of solution A. Two drops of Eriochrome Black T solution were added to this solution and titrated with 0.01 mol / L EDTA. The end point was the point where the color changed from red to blue. The magnesium chloride concentration in the coagulant for tofu was calculated from the following formula.
Magnesium chloride concentration (mass%) in the coagulant for tofu = a × 0.3808 / 0.2
(A: amount of 0.01 mol / L EDTA used for titration of sample (mL))

Volume-based average emulsified particle size:
The tofu coagulant stored at 20 ° C. for 1 day was measured using a laser diffraction particle size distribution meter (trade name: SALD-2100, manufactured by Shimadzu Corporation), and the median diameter (volume basis, refractive index 1.70-0.20i). ) Was measured. As a dispersion medium for the coagulant for tofu, medium-chain fatty acid triglyceride (trade name: Coconut MT, manufactured by Kao Corporation) was used, and measurement was performed in the range of 20 to 25 ° C. by the batch cell method.

[Examples 1-15, Comparative Examples 1-18] Production of W / O-type Tofu Coagulant Coagulant for tofu comprising a W / O-type emulsion of 1000 g in total with the composition shown in Table 1 (unit: parts by mass). Agents (Examples 1 to 15 and Comparative Examples 1 to 18) were obtained. As the magnesium chloride hexahydrate (MgCl ₂ · 6H ₂ O) described in Table 1, a soft wafer (trade name, manufactured by Ako Kasei Co., Ltd.) was used. Moreover, as a lipophilic emulsifier, Sunsoft No. 1 which is a polyglycerin condensed ricinoleic acid ester is used. 818SK (trade name, manufactured by Taiyo Chemical Co., Ltd., average glycerin degree of polymerization: 6), Sunsoft 683K (trade name, manufactured by Taiyo Chemical Co., Ltd.), a glycerin succinic acid oleate, Sunsoft 623M, a glycerine citrate oleate (Trade name, manufactured by Taiyo Kagaku Co., Ltd.), Sunsoft 641D (trade name, manufactured by Taiyo Kagaku Co., Ltd.), which is a glycerin diacetyltartaric acid stearate, and Sun Fat S-11 (trade name, Taiyo Kagaku Co., Ltd.), which is a glyceryl acetate ), Glyceryl lactate stearate, Sunsoft 661AS (trade name, manufactured by Taiyo Kagaku Co., Ltd.), decaglycerin laurate, Ryoto polyglycerate L-7D (trade name, manufactured by Mitsubishi Chemical Foods), sucrose Ryoto sugar ester O- which is oleic acid ester 70 (trade name, manufactured by Mitsubishi Chemical Foods), Emasol O-10V (trade name, manufactured by Kao Corporation) sorbitan monooleate was used. Moreover, corn oil (Brand name: Nisshin Corn Oil (S), Nisshin Oilio Co., Ltd.) was used as fats and oils. A specific method will be described below.

  Magnesium chloride hexahydrate was dissolved in water at the concentrations shown in Table 1 to prepare an aqueous solution. Moreover, the said lipophilic emulsifier and fats and oils were mixed by the ratio of Table 1, and the fats and oils composition was prepared. These aqueous solutions and oil / fat compositions were heated to 80 ° C. While stirring the oil composition at 300 rpm using anchor wings (Φ58 mm), the aqueous solution was added at 125 rpm using a roller pump (manufactured by Tokyo Science Co., Ltd .: RP-1000, tube Φ48 mm), and after adding the aqueous solution The anchor wing was set at 500 rpm and stirred for 15 minutes to obtain a preliminary emulsion. The preliminary emulsified product was emulsified by stirring for 3 to 5 minutes at 5000 to 11000 rpm using a homomixer (Primix Co., Ltd., TK homomixer MARK II) to obtain a W / O emulsion type coagulant for tofu.

  The component composition of the obtained tofu coagulant is shown in Table 1.

[Test Example 1] Evaluation of filled tofu produced using a coagulant for tofu Using the soy milk of Brix12 obtained from Canadian white-meat soybean (trade name: Galaxy, manufactured by Nissin Shoji Co., Ltd.) as a raw material, the above was produced. Tofu was produced using a tofu coagulant. Specifically, a coagulant is added to 500 g of soy milk adjusted to 10 ° C. so that the coagulation component (MgCl ₂ concentration) in the soy milk is 0.14% by mass, and TK Ajihomomixer (manufactured by PRIMIX Corporation) 2M-03 type) and stirred at 6000 rpm for 20 seconds to obtain a dispersion treatment liquid. 150 g of the dispersion treatment liquid was filled in a tofu container (manufactured by First Pack, model C-150, 83 × 83 × H 34 mm), and the container was sealed. This sealed container was aged by heating at 80 ° C. for 40 minutes to obtain tofu. After storing this tofu overnight at 5 ° C., the hardness of the tofu, the texture of the tofu, and the adhesion state of the coagulant component to the bottom of the container were evaluated based on the following evaluation criteria.

-Evaluation of tofu hardness (elasticity)-
The said tofu preserve | saved overnight at 5 degreeC was cut out to the cylinder of diameter 28mm and height 15mm, and the compression fracture test was done using the small desktop testing machine Ez-TEST (made by Shimadzu Corp.). The strength at break (gf) is shown in Table 1.

-Tofu texture evaluation-
The texture of tofu was scored according to the following evaluation criteria, and the average score of five specialist panels was compared. The results are shown in Table 1.
<Food texture evaluation criteria>
5 points: The inner phase of tofu is uniform, more elastic, and has a smooth texture.
4 points: The internal phase of tofu is uniform, elastic, and smooth.
3 points: The inner phase of tofu is slightly non-uniform, inferior in elasticity, and has a texture slightly lacking in smoothness.
Two points: The inner phase of tofu is uneven and the texture is not smooth.
1 point: Cannot be evaluated due to poor solidification.

−Evaluation of adhesion of coagulant components to the bottom of the container−
The adhesion state of the coagulant component to the bottom of the container was scored according to the following evaluation criteria and compared. The results are shown in Table 1.
<Evaluation criteria for adhesion state of coagulant component to container bottom>
3 points: There is no adhesion of the coagulant component to the bottom of the container.
2 points: Adherence of coagulant component to the bottom of the container is observed.
1 point: The amount of the coagulant component attached to the bottom of the container is larger.

As shown in Table 1, even in the case of a coagulant composed of a W / O emulsion composition, if the content of polyglycerin condensed ricinoleic acid ester in the coagulant is less than specified in the present invention, The average emulsified particle size was large, the emulsion stability was poor, and the practicality was poor (Comparative Examples 1 and 2).
In addition, when the content of glycerin succinic acid oleate in the coagulant is less than specified in the present invention, the tofu obtained has a non-uniform internal phase and poor texture, and the apparatus was used. Measurements also showed poor elasticity. Moreover, adhesion of the coagulant | flocculant component to a container bottom face was recognized, and the desired high quality tofu was not able to be obtained (Comparative Examples 3-5).
Moreover, when other lipophilic emulsifier was used instead of glycerin succinic acid oleic acid ester, the tofu obtained was inferior in texture. Moreover, adhesion of the coagulant | flocculant component to a container bottom face was recognized, and the desired high quality tofu was not able to be obtained (comparative examples 12-18).
In addition, even if the content of the polyglycerin condensed ricinoleate and the content of glycerin succinate oleate in the coagulant are within the range defined by the present invention, the total content thereof is defined by the present invention. When the amount was larger than the average, the average emulsified particle size of the coagulant was large and the emulsification stability was poor, and the practicality was inferior (Comparative Example 10).
Furthermore, even if the content of the polyglycerin condensed ricinoleate and the content of glycerin succinate oleate in the coagulant are within the range specified in the present invention, the ratio of these contents is determined in the present invention. When higher than prescribed, the tofu obtained was inferior in texture, and adhesion of the coagulant component to the bottom of the container was recognized, and the desired high-quality tofu could not be obtained (Comparative Examples 6 to 6). 9, 11).

  In contrast, the coagulant of the present invention was excellent in dispersibility in low-temperature soy milk, and the coagulant component did not adhere to the bottom of the container. Furthermore, all of the filled tofu produced using the coagulant of the present invention had a uniform tofu inner phase, excellent elasticity, and a smooth texture. Moreover, it was demonstrated also in the measurement of the breaking strength using an apparatus that these tofu are excellent in elasticity (Examples 1 to 15).

Claims (6)

A coagulant for tofu filled with an aqueous phase containing a coagulation component composed of an inorganic salt emulsified and dispersed in an oil phase,
The coagulant for filling tofu contains polyglycerin condensed ricinoleate and glycerin succinate oleate,
In the coagulant for filling tofu, the content of the coagulation component is 5.0 to 26.0% by mass, the content of the polyglycerin condensed ricinoleic acid ester is 0.5% by mass or more, and the glycerin succinic acid oleic acid The ester content is 0.8% by mass or more, and the total content of the polyglycerol condensed ricinoleic acid ester and glycerin succinic acid oleate is 20% by mass or less,
The ratio of the content of the polyglycerin condensed ricinoleic acid ester to the content of the glycerin succinic acid oleic acid ester is [polyglycerin condensed ricinoleic acid ester] / [glycerin succinic acid oleic acid ester] ≦ 2.3 in mass ratio. Filling tofu coagulant.   The content of the coagulation component in the aqueous phase is 14.0 to 38.0% by mass, and in the coagulant for filling tofu, the oil phase, the polyglycerin condensed ricinoleic acid ester, and the glycerin succinate. The ratio of the content of the aqueous phase to the total content of acid oleate is, by mass ratio, [aqueous phase] / [total of oil phase, polyglycerol condensed ricinoleate and glycerol succinate oleate] = The coagulant for filling tofu according to claim 1, which is 40/60 to 75/25.   In the coagulant for filling tofu, the ratio of the content of the polyglycerin condensed ricinoleic acid ester to the content of the glycerin succinic acid oleate is expressed by a mass ratio of [polyglycerin condensed ricinoleic acid ester] / [glycerin succinate]. The coagulant for filling tofu according to claim 1 or 2, satisfying [acid oleate] ≧ 0.25.   The coagulant for filling tofu according to any one of claims 1 to 3, wherein the coagulation component is magnesium chloride.   The coagulant for filling tofu according to any one of claims 1 to 4, wherein the volume-based average emulsified particle diameter of the coagulant for filling tofu is 0.5 to 5.0 µm.   A step of obtaining a dispersion in which the coagulant for filling tofu according to any one of claims 1 to 5 is dispersed in low-temperature soymilk at 0 to 40 ° C, and coagulating the soymilk by heating the dispersion. A method for producing tofu, comprising: