JP2019535289A - 品質が改善された豆腐及びこの製造方法 - Google Patents
品質が改善された豆腐及びこの製造方法 Download PDFInfo
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- LKDRXBCSQODPBY-JDJSBBGDSA-N D-allulose Chemical compound OCC1(O)OC[C@@H](O)[C@@H](O)[C@H]1O LKDRXBCSQODPBY-JDJSBBGDSA-N 0.000 claims abstract description 37
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- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 3
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- AEMOLEFTQBMNLQ-UHFFFAOYSA-N 3,4,5,6-tetrahydroxyoxane-2-carboxylic acid Chemical compound OC1OC(C(O)=O)C(O)C(O)C1O AEMOLEFTQBMNLQ-UHFFFAOYSA-N 0.000 description 1
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- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/40—Pulse curds
- A23L11/45—Soy bean curds, e.g. tofu
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/14—Mouthfeel improving agent
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Description
おぼろ豆腐の製造のための原材料の配合比を表1に重量%で示した。
アルロース(72 Brix、アルロース98重量%以上、CJ第一製糖(株))を含むおぼろ豆腐(実験例1)の製造は、下記の通り実施した。黄大豆をよく洗って水に漬けてふやかした後、水を少しずつ加えながら粉砕機に入れてきれいにすり潰した後、100℃で加熱して豆の生臭さを除去し、タンパク質を溶出させた。加熱が終わった後、木綿布でろ過して豆汁とおからに分離した。前記豆汁を冷やした後、アルロースを添加してよく交ぜた後、凝固剤として塩化マグネシウムを添加した。以後、容器に包装して85℃から60分加熱し、おぼろ豆腐を成形及び殺菌して15℃以下で冷却した後、4℃で冷蔵保管した。
前記実施例1で製造されたおぼろ豆腐の外観を観察し、官能評価を実施した。官能評価は、訓練された9名のパネルに各豆腐製品を冷たい状態で生で試食するようにし、一つの試料の評価を終える毎に水で口の中を洗浄して1分が経過した後、次の試料を評価するようにした。全般味、外観及び甘口の嗜好度を評価し、結果は5点の尺度で示した(表2)。
5点の嗜好尺度(5点:非常に良い、4点:多少良い、3点:どちらでもない、2点:あまり良くない、1点:全く良くない)
その結果、外観上でアルロースを添加することにより気泡の生成が少なく表面が滑らかになったところ(図1の右側写真)外観の嗜好度が高いことを確認し(表2)、甘口の嗜好度及び全般的な味の嗜好度には影響がないものと評価された(表2)
おぼろ豆腐製造の際、アルロース添加の可否及びアルロース混合濃度による豆腐の物性を確認した。おぼろ豆腐は、実験例1の製造方法で製造するが、下記表3の通りアルロースを0重量%、5重量%(乾燥固形粉の基準3.5重量%)、10重量%(乾燥固形粉の基準7.1重量%)、15重量%(乾燥固形粉の基準10.6重量%)及び20重量%(乾燥固形粉の基準14.1重量%)で調節して添加し、全体重量を同一に調節するために添加したアルロース量ほど豆汁の含有量を少なく調節した。
前記物性分析機は、人が口で2回噛む行動を真似る。物性分析機のプローブ(cylinder metal probe)は、調節された距離から調節された速度で垂直で食品サンプルへ下がってくる。その次に、プローブは再び予め調節された距離ほど上に上がっていき、2回目の咀嚼のために再び下に下がってくる。力を知覚する装置と変換器は、測定サンプルに適用された力を認知してそのデータ(力の値、作動時間、プローブの移動距離)をコンピューターに送る。物性測定用語の定義及び物性測定条件は下記の通りである:
(1)硬度(Hardness,g):定まった変形に到逹するために必要な力であって、1回目の咀嚼の最大力(図2の1回目の圧縮の最も大きいピーク)
(2)弾力性(Springiness):変形させる力の除去後に変形された材料が変形される前の状態に戻る速度(図2の長さ2(Length2)/長さ1(Length1)=L2/L1)
(3)凝集性(Cohesiveness):食品体をなすのに必要な内部の結合程度(図2の面積2(Area2)/面積1(Area1)=A2/A1)
(4)ガム性(Gumminess,g):半固体食品を分解するために必要な力(半固体状態のサンプルを飲み込むことができる状態で作る性質)(=凝集性*硬度)
(5)咀嚼性(Chewiness,g):食品が飲み込まれるために必要な咀嚼の段階数(=ガム性*弾力性)
プローブ(probe):直径が2cmの円筒形の形態;
前記プローブがサンプルまで下がってくる速度(pre−testspeed):5.00mm/sec;
前記プローブが前記サンプル表面についた後、前記サンプルに浸透していく速度(testspeed):5.00mm/sec;
前記プローブが前記サンプルを浸透した後、元の位置に戻る速度(post−testspeed):5.00mm/sec;
前記プローブのターゲットモード(targetmode):距離(distance);
前記プローブが前記サンプルの表面を認識して、前記サンプルを突き抜けていく距離(distance):5.000mm;
前記プローブが前記サンプルを認識するための条件(triggertype):力(force);及び
前記プローブが前記サンプルの存在を認識するための最小限の力(triggerforce):10.0gで設定する条件。
Claims (15)
- 豆、アルロース及び凝固剤を含む豆腐。
- 前記豆腐は、硬度が80gから150gである、請求項1に記載の豆腐。
- 前記豆腐は、弾力性が0.8から1.5である、請求項1に記載の豆腐。
- 前記豆腐は、ガム性が50gから100gである、請求項1に記載の豆腐。
- 前記豆腐は、凝集性が0.6から0.75である、請求項1に記載の豆腐。
- 前記豆腐は、咀嚼性が50gから200gである、請求項1に記載の豆腐。
- 前記アルロースは、豆腐の全体重量に対して乾燥固形粉0.1重量%から50重量%で含まれる、請求項1に記載の豆腐。
- 前記豆は豆腐の全体重量に対して50重量%から99.8重量%で含まれる、請求項1に記載の豆腐。
- 前記凝固剤は、豆腐の全体重量に対して0.1重量%から1.0重量%で含まれる、請求項1に記載の豆腐。
- 前記アルロースは、豆100重量部に対して乾燥固形粉0.1重量部から40重量部で含まれる、 請求項1に記載の豆腐。
- 前記凝固剤は、塩化マグネシウムである、 請求項1に記載の豆腐。
- 前記豆腐は、乾燥固形粉の含量が5重量%から50重量%である、請求項1に記載の豆腐。
- 豆汁に凝固剤を添加する段階;及び
前記凝固剤の添加以前又は前記凝固剤の添加と同時に前記豆汁にアルロースを添加する段階を含む、豆腐の製造方法。 - 前記凝固剤を添加する段階以後成形する段階をさらに含む、 請求項13に記載の豆腐の製造方法。
- 前記成形は、70℃から90℃で行われる、請求項14に記載の豆腐の製造方法。
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR20160157292 | 2016-11-24 | ||
KR10-2016-0157292 | 2016-11-24 | ||
PCT/KR2017/013431 WO2018097623A1 (ko) | 2016-11-24 | 2017-11-23 | 품질이 개선된 두부 및 이의 제조방법 |
Publications (2)
Publication Number | Publication Date |
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JP2019535289A true JP2019535289A (ja) | 2019-12-12 |
JP6989219B2 JP6989219B2 (ja) | 2022-01-05 |
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US20200054036A1 (en) | 2020-02-20 |
US11445735B2 (en) | 2022-09-20 |
CN110022694A (zh) | 2019-07-16 |
JP6989219B2 (ja) | 2022-01-05 |
KR20180058645A (ko) | 2018-06-01 |
WO2018097623A1 (ko) | 2018-05-31 |
KR102153361B1 (ko) | 2020-09-08 |
CN110022694B (zh) | 2023-01-06 |
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