JP2908633B2 - Coagulant for tofu - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a coagulant for tofu, and more particularly to a coagulant for a fast-acting coagulant, such as magnesium chloride, which has a very high coagulation rate and has a uniform internal phase. The present invention relates to a coagulant for obtaining very good tofu also in flavor.

[0002]

2. Description of the Related Art
Magnesium chloride, calcium chloride, calcium sulfate, glucono delta lactone and the like have been used as coagulants for tofu production. However, each coagulant has advantages and disadvantages, and it has been difficult to produce a product having a fine and uniform internal phase of the tofu, rich in water retention, and excellent in texture and flavor. Among them, magnesium chloride has been used for the longest time, and it is said that the most delicious tofu can be produced, but the coagulation rate is extremely fast, and the resulting tofu has poor internal phase and poor water retention This is a disadvantage. Generally, when a slow-acting coagulant such as glucono-delta-lactone is used, a tofu having a fine and uniform internal phase and good water retention can be obtained, but it is insufficient in flavor.

Therefore, in order to control the solidification rate of magnesium chloride, a sequestering agent as described in JP-A-60-248148 and an organic acid salt as described in JP-A-61-88849 are used in combination. A way to do that was suggested. However, these are not preferred because they affect the flavor of the tofu. Furthermore, as described in JP-A-2-203758, a method of coating a coagulant with an edible film has been proposed, but it is not preferable because the production method is complicated. For this reason, a coagulant capable of controlling the solidification rate of magnesium chloride capable of imparting a good flavor and producing a uniform, high-quality tofu having a good flavor has been demanded.

[0004]

Means for Solving the Problems The present inventors have made intensive studies to solve the above problems, and as a result, disperse magnesium chloride in polyglycerin fatty acid ester and emulsify it with diglyceride to obtain chloride. The present inventors have found that the solidification rate of magnesium can be controlled, and have completed the present invention. That is, the present invention provides a coagulant for tofu characterized by containing magnesium chloride, polyglycerin fatty acid ester and diglyceride.

Hereinafter, the present invention will be described in detail. The magnesium chloride used in the present invention may be either anhydrous or containing water of crystallization. The polyglycerin fatty acid ester has a glycerin unit of 2 to 15, preferably 5 to 10
With polyglycerin, having 10 to 24 carbon atoms, preferably 14 to
Esters composed of 20 saturated or unsaturated fatty acids, and esters composed of polyglycerol having 2 to 15 glycerin units and hydroxycarboxylic acid having 10 to 24 carbon atoms or a condensate thereof. In particular, a polyglycerin having 5 to 10 glycerin units, a linear or branched chain, and a saturated or unsaturated carbon number
2 to 10 to 24, preferably 14 to 20, hydroxycarboxylic acids
Esters consisting of polyhydroxycarboxylic acids of from 10 to 10 mers, preferably from 3 to 6 mers, are preferred. Examples of such esters include fatty acid esters selected from the group consisting of condensed ricinoleates having a degree of condensation of polyglycerin and ricinoleic acid of 2 to 10, preferably 3 to 6, and commercially available products include Sakamoto Yakuhin SY Glister CR manufactured by Co., Ltd.
-310, CR-500, and Sunsoft 818SK manufactured by Taiyo Kagaku Co., Ltd.

[0006] The diglycerides are preferably those having 6 to 24 carbon atoms in the constituent fatty acids. Among the diglycerides obtained by esterifying these fatty acids with glycerin, the purity of the diglycerides is preferably at least 40%, more preferably
More than 60% is used. Examples of such diglycerides include diglycerides of stearic acid and oleic acid. These are one or two
When two or more kinds are used in combination, they may be mixed as they are, or when using a substance having a high melting point such as a saturated fatty acid-based diglyceride, they may be mixed uniformly by heating or the like. Good.

The weight ratio of diglyceride to polyglycerin fatty acid ester in the coagulant of the present invention is 99.9999: 0.0001.
~ 0.0001: range of 99.9999, preferably 99.999:
0.001 to 0.001: The range is 99.999. When the ratio of the polyglycerin fatty acid ester is higher than the above range, the coagulation rate of soymilk becomes extremely slow, and the working time is too long. In addition, the flavor of the resulting tofu becomes worse. On the other hand, when the ratio of the polyglycerin fatty acid ester is lower than the above range, the effect of controlling the coagulation rate is inferior, and it is difficult to obtain uniform tofu. In the coagulant of the present invention, the polyglycerin fatty acid ester and the diglyceride are respectively 1: 0.05 to 1: 0.1 with respect to magnesium chloride,
It is preferable to mix them in the range of 1: 1 to 1: 3 (weight ratio).

Further, the emulsified state of the coagulant of the present invention may be prepared by adding an arbitrary amount of water or oil or the like to a water-in-oil type, an oil-in-water type or a double emulsification type (O / W / O, W / O / In any state of the multi-phase emulsification type such as W), the effect is not affected at all, but the water-in-oil type is preferred in consideration of bacterial contamination and the like.

The amount of the coagulant of the present invention added to soymilk is as follows:
The amount of magnesium chloride in the coagulant of the present invention may be the amount usually used for soymilk, that is, 0.05 to 0.5% by weight. Further, the coagulant of the present invention can be used in combination with other tofu coagulants such as calcium sulfate and glucono delta lactone. The coagulant of the present invention is used in various combinations depending on the physical properties of the desired tofu, but within the above range, good physical properties of tofu can be obtained, and silky tofu, soft tofu, cotton tofu, and frozen tofu can be obtained. , Can be used freely for the production of tofu such as fried oil.

[0010]

In the present invention, the reaction rate of the protein with the protein cannot be controlled only by dispersing magnesium chloride in the polyglycerol fatty acid ester. The emulsification is broken, and the magnesium chloride in the system reacts with the protein sequentially. Therefore, the reaction rate with the protein is controlled, and the effect of slowing down the coagulation rate of soymilk is exhibited.

[0011]

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.

Example 1 1000 ml of soymilk for silk sieving obtained by a conventional method (each having a temperature of 90
C), 10 g of the coagulant of the present invention having the following composition (3.0 g as magnesium chloride) is added, and the mixture is allowed to stand in a rectangular parallelepiped container. The solidification speed, the solidification state, and the inner phase of the resulting tofu,
Water retention and flavor were evaluated by a 10-point panelist using a 5-point method. Table 1 shows the results.

<Coagulant composition of the present invention> Magnesium chloride (60% act.) 50% by weight Diglyceride oleate 49.9 {polyglycerin fatty acid ester 0.1} (SY Glister CR-310, manufactured by Sakamoto Yakuhin Co., Ltd.) Comparative Example 1 1000 ml of silky soy milk obtained by
℃), 3.0 g of magnesium chloride was added, and the mixture was allowed to stand in a rectangular parallelepiped container. The solidification rate, the solidification state, and the inner phase, water retention and flavor of the tofu were determined by 10 expert panelists.
It was evaluated by the point method. Table 1 shows the results.

Comparative Example 2 1000 ml of soymilk for silk screening obtained by a conventional method (each having a temperature of 90
C)), add 3.0 g of glucono delta lactone, place in a rectangular parallelepiped container and let it stand. Five points by 10 expert panelists on coagulation speed, coagulation state, internal phase of tofu, water retention and flavor It was evaluated by the method. Table 1 shows the results.

[0015]

[Table 1]

[0016]

As described above, the use of the coagulant of the present invention makes it possible to control the coagulability of soy milk and to produce a tofu excellent in uniform internal phase, water retention and flavor. became.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-53-133653 (JP, A) JP-A-5-304923 (JP, A) JP-B-62-5581 (JP, B1) (58) Field (Int.Cl. ⁶ , DB name) A23L 1/20

Claims (1)

(57) [Claims] 1. A tofu coagulant comprising magnesium chloride, polyglycerin fatty acid ester and diglyceride.