JP2018014988A - Delaying coagulant for soybean curd using thickening polysaccharide and glycine and manufacturing method therefor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a coagulant mainly containing magnesium chloride without using oil and fat and an emulsifier, easy to dispersion and mixing to high temperature soybean milk and capable of achieving a coagulation reaction with delayed effects.SOLUTION: There is provided a coagulant for soybean curd containing a chelate compound obtained by dissolving a bittern, magnesium chloride or crude sea water magnesium chloride into a solution of thickening polysaccharide carrageenan and further mixing dissolving glycine.EFFECT: Even when temperature of soybean milk is increased to 70°C to 90°C for enhancing productivity of soybean curd, soybean curd less in syneresis, having water holding property and rich flavor with homogenizing an inner layer of soybean curd by using the coagulant.SELECTED DRAWING: None

Description

The present invention relates to a coagulant for tofu and a method for producing the same.

Bitterness of coagulant for tofu and magnesium chloride solution and crude seawater magnesium chloride solution, especially when making tofu from high-temperature soymilk, the coagulation reaction is fast, it can not be a homogeneous inner layer, stable tofu It was very difficult to make.
Therefore, the ratio of the content of magnesium chloride as a main component that causes a fast-acting coagulation reaction was measured to make 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, a magnesium chloride solution or a crude seawater magnesium chloride aqueous solution is emulsified by adding fats and oils and a large amount or various types of emulsifiers, coated with magnesium chloride, and further magnesium chloride is glycerin. It is dispersed in a fatty acid ester or the like, added in multiple steps and various processes, and has a color and viscous physical property that is not similar to the original bitterness as a paste-like material.
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 and magnesium chloride and crude seawater magnesium chloride solution, and the tofu made from these is different in taste and physical properties and almost feels the flavor and taste of soybeans. Not only is it not possible, but it also tastes fat and emulsifier. 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 JP2012-217529 JP2011-155918A JP2011-130760 JP2011-45366 JP 2014-117160 A

As mentioned above, the emulsifying coagulant made by using fats and emulsifiers in bitterness and magnesium chloride solution, crude seawater magnesium chloride solution, because it is necessary to finely mix and disperse the emulsion of coagulant in soy milk. , Required a large dispersion shear force. And when synthetic emulsifiers such as glycerin fatty acid ester are used, it is pointed out that the flavor of tofu is not felt and there is a flavor peculiar to synthetic emulsifiers, 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 excellent in quality and a magnesium chloride solution and a crude seawater magnesium chloride solution have 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 to 90 ° C.), the slow-acting coagulant has a slow reaction rate with soy milk protein, about 5 seconds to Coagulation reaction occurs within 60 seconds, and calcium sulfate and GDL correspond to it. Such a slow-acting coagulant can be tofu with good water retention due to its slow reaction rate, but it has the disadvantage of not being a tofu with good flavor.

The fast-acting coagulant is a coagulant with a fast reaction rate that starts a coagulation reaction in about 1 to 2 seconds when added to high-temperature soymilk (75 ° C to 90 ° C). Bitter, magnesium chloride, crude seawater magnesium chloride, calcium chloride Etc. correspond to this.
The bitter and magnesium chloride solution containing crude magnesium chloride and the crude seawater magnesium chloride solution have the advantage of improving the tofu flavor.
On the other hand, recently, the magnesium component of this agent has been recognized and evaluated as a mineral component.

However, when tofu is made with high-temperature soy milk using such a fast-acting coagulant, the coagulation reaction is remarkably fast and the inner layer of the resulting tofu becomes rough, resulting in homogeneity, water retention, elasticity, and texture. It tends to be inferior in yield and the like.
In order to improve this, a skilled engineer used to do this, but it cannot be said that it is sufficient, and a technical solution is required again.

An object of the present invention is to provide a coagulant that does not use any oils and fats, an emulsifier, a coagulant mainly composed of magnesium chloride can be dispersed and mixed in high-temperature soymilk, and can achieve a coagulation reaction having a slow action Developed to produce a coagulant that has good flavor, water retention, elasticity, texture, yield, etc. of tofu, and that can make tofu continuously.

In order to solve the above-mentioned problems, a thickening polysaccharide is dissolved, and magnesium chloride or crude seawater magnesium chloride is added thereto, and after homogeneously mixed and dissolved, glycine is added and dissolved to obtain a coagulant solution for tofu. obtain. Even when the coagulant solution is added to a high-temperature soymilk to cause a coagulation reaction, the coagulation reaction is sufficiently delayed, and a coagulant for tofu that is homogeneous without roughening the internal structure of the tofu is provided.

The chelate delayed coagulant that imparts viscosity to the coagulant of the present invention and chelates with Mg does not require a special technique, and the coagulation reaction is delayed, so that the inner layer of tofu is not roughened. It becomes homogeneous and does not leave water, but it can make flavorful tofu with elasticity and water retention.

Magnesium chloride, crude seawater magnesium chloride, bitterness used in the present invention may be obtained by precipitating and separating potassium chloride, sodium chloride, etc. from seawater. desirable. That is, solid magnesium chloride or crude seawater magnesium chloride may be used. Of course, a bite of liquid takes time, but it does not matter.
Further, it is desirable that the minerals are contained in a well-balanced manner.

The thickening polysaccharide used in the coagulant must have an appropriate viscosity. Further, a polysaccharide having a gelling property as well as its own characteristics is desirable.
The thickening polysaccharide is carrageenan.

Carrageenan is a food polysaccharide extracted from the seaweed red algae and has a certain level of viscosity, but it itself has three functions: gelling ability, protein reactivity, and viscosity.

Glycine is a type of amino acid that constitutes protein, and has a light and fresh sweetness and umami.
Glycine also has a chelating power and can sequester Mg metal ions, thus temporarily preventing the reaction between MgCL and soy milk protein and delaying the coagulation reaction.

The thickening polysaccharide is used after being dissolved. Careful dissolution is necessary because it tends to be “dull” when dissolved. In order to achieve perfect dissolution, heat to about 70 ° C. and heat homogenization.
Therefore, the dissolved material has an appropriate viscosity.
This thickening polysaccharide solution is also characterized by thixotropic properties. Because of the viscosity of the thickening polysaccharide, the fast-acting reaction between magnesium chloride and soy milk is temporarily blocked, and a moderate delay effect can be produced.
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 the magnesium chloride solution is 0.5% or less, preferably 0.2% in terms of solid matter.

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.
Next, about 3 g of glycine is added and dissolved.
As a result, a viscous magnesium chloride solution or a crude seawater magnesium chloride solution is produced, and on the other hand, delayed action is caused by glycine. 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 purified water and 3.2 g of carrageenan of thickening polysaccharide. Further, since this thickening polysaccharide is difficult to dissolve and is likely to become lumpy, it is dissolved with good stirring, and further stirred and heated to 70 ° C. for complete dissolution.
If this dissolution is insufficient, the effect cannot be exhibited sufficiently.

How to make a bitter liquid Dissolve in a completely dissolved solution of this thickening polysaccharide by measuring magnesium chloride or crude seawater magnesium chloride to 32% by weight and salt to 4.5% by weight. To do. Gently stir and dissolve so that the three parties mix well. If these can be dissolved, 30% by weight of glycine is added, which dissolves well.
The completely dissolved product has a viscosity of about 6.0 mPa.s. s, delayed coagulation.

The finished bitterness is delayed bitterness with an appropriate delay, and when added to hot soymilk, the reaction with soymilk protein takes about 12 seconds. (Soy milk temperature 75 ℃)

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 75 ° 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 14 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 internal phase structure and flavor of tofu obtained as described above. Evaluation was carried out by 10 panelists according to the evaluation criteria.

As can be seen from Table 2, the tofu produced using the thickening polysaccharide of the present invention and the bitterness produced by chelating with glycine is homogeneous without any roughening of the internal phase, Umami and sweetness were sufficient and a rich flavor was obtained.
Industrial applicability

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

Claims (3)

(A) A coagulant for tofu containing a chelate compound obtained by dissolving (b) bittern, magnesium chloride or crude seawater magnesium chloride in a solution of thickening polysaccharide carrageenan, and (c) mixing and dissolving glycine. (B) Production of a coagulant for tofu, which is a mixed thickening solution of bitter or magnesium chloride or crude seawater magnesium chloride solution and the chelated one of claim 1 Method. The (b) bitter or magnesium chloride or crude seawater magnesium chloride solution is added to the solution of (c) glycine to produce chelate stabilization, tofu flavor and extended shelf life. Method for producing a coagulant for tofu.