JP2912249B2 - Coagulant composition 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 composition for tofu containing an inorganic salt such as magnesium chloride as a main component, for obtaining a tofu having a uniform internal phase and a very good flavor. And a coagulant composition.

[0002]

2. Description of the Related Art
As a coagulant for tofu, magnesium chloride, calcium chloride, calcium sulfate, glucono delta lactone and the like have been used. However, each coagulant has advantages and disadvantages, and the resulting tofu has a sufficient hardness, and it is difficult to produce a fine and uniform internal phase which is rich in water retention and has excellent texture and flavor. there were. Among them, glucono delta lactone, which is generally used, is known to be capable of forming a dense tofu tissue and to be excellent in texture. Furthermore, it has excellent coagulability even for soymilk having a low protein concentration and can obtain a shape retaining property that does not hinder the production process. Therefore, it is widely used as a coagulant having high productivity and high fractionation. However, by lowering the pH of the tofu, the flavor of the tofu is spoiled, and thus, it is gradually being shunned by consumers. On the other hand, salt-based coagulants do not impair the flavor of tofu, and magnesium chloride has a unique taste, and is therefore preferred by consumers and its use is increasing. On the other hand,
For producers, it is difficult to coagulate at high temperatures, cannot obtain shape retention suitable for production, has no coagulation ability for soymilk with a low protein concentration, and increases the concentration to obtain hardness and shape retention. However, there are various problems in terms of productivity and product quality, such as poor performance, and conversely, a bitterness and powderiness remaining beyond an appropriate concentration. In order to solve such a problem of the salt coagulant, there has hitherto been an approach from a production process, such as a method in which a coagulant is added to low-temperature soymilk and heated to promote a coagulation reaction. Further, the present applicant has proposed a coagulant in Japanese Patent Application Laid-Open No. 5-304923, such as a technique for controlling the coagulation rate of magnesium chloride. However, the former method requires a large amount of equipment cost and has a low productivity and a low yield, such as insufficient solidification. In the latter, the solidification performance at high temperatures is excellent, but this method also did not solve the various problems associated with adjusting the shape retention and hardness suitable for production. In particular, the coagulation performance has not been improved for soymilk with a low protein concentration.

[0003]

Means for Solving the Problems The present inventors have solved the above-mentioned problems, and have found that any of coagulation using low-temperature soymilk and coagulation using high-temperature soymilk can be used for inorganic salt-based tofu such as magnesium chloride. As a result of examining a coagulant having sufficient hardness at a concentration that does not impair the flavor of the coagulant and capable of producing a tofu excellent in flavor, an inorganic salt-based tofu coagulant, polyglycerin fatty acid ester, and fat It has been found that the combined use is extremely effective, and the present invention has been completed. That is,
The present invention provides a tofu coagulant composition comprising an inorganic salt-based tofu coagulant, a polyglycerin fatty acid ester, and an oil or fat.

[0004]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail.
Examples of the inorganic salt-based tofu coagulant used in the present invention include magnesium chloride, calcium sulfate, calcium chloride, potassium sulfate and the like, and these may be either anhydrous or containing water of crystallization. As the polyglycerin fatty acid ester, a glycerin unit having 2 to 15, preferably 5 to 10 and a polyglycerin having 10 to 24 carbon atoms, preferably an ester comprising a saturated or unsaturated fatty acid having 14 to 20 carbon atoms, a glycerin unit Esters comprising 2 to 15 polyglycerins and 10 to 24 carbon atoms of hydroxycarboxylic acids or condensates thereof are mentioned. In particular, polyglycerin having 5 to 10 glycerin units,
Straight or branched chain, and saturated or unsaturated carbon number 10 ~
24, preferably 2 to 10 of 14 to 20 hydroxycarboxylic acids
Esters consisting of polymers, preferably trimeric to hexameric polyhydroxycarboxylic acids, 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-31 manufactured by Co., Ltd.
0, CR-500, and Sunsoft 818SK manufactured by Taiyo Kagaku Co., Ltd.

The fats and oils used in the present invention may be any edible animal or vegetable fats and oils, as well as their hardened oils, transesterified oils and fractionated oils. More than one species is selected and used. Particularly, oils and fats which are liquid at ordinary temperature are preferable. As examples of animal fats and oils, butter, beef tallow, lard, fish oil, etc., as examples of vegetable fats and oils,
Examples include safflower oil, olive oil, cottonseed oil, rapeseed oil, coconut oil, palm kernel oil, palm oil, soybean oil, corn oil and the like.

[0006] The weight ratio of fat and oil to polyglycerin fatty acid ester in the coagulant composition of the present invention is 99.99: 0.01 to 0.01:
It is in the range of 99.99, preferably in the range of 99.9: 0.1 to 1: 1. 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 composition of the present invention, the polyglycerin fatty acid ester and the fat / oil are respectively 1: 0.05 to 1: 0.1 and 1: 1 to 1: 3 (weight ratio) with respect to the inorganic salt-based tofu coagulant.
It is preferable to mix in the range of.

Further, the emulsified state of the coagulant composition of the present invention is determined by adding an arbitrary amount of water to a water-in-oil type, an oil-in-water type or a double emulsified type (O / W / O, W / O / W). )) Does not affect the effect at all, but the water-in-oil type is preferred in view of bacterial contamination and the like.

The amount of the coagulant composition of the present invention to be added to soymilk is such that the amount of the coagulant for inorganic salt-based tofu in the coagulant composition of the present invention is usually used in soymilk, that is, 0.05 to 0.5% by weight. It may be used within the range. Further, in the coagulant composition of the present invention, magnesium chloride and calcium sulfate may be used in combination, and further, it may be used in combination with another tofu coagulant such as glucono-delta-lactone. The coagulant composition of the present invention is used in various combinations depending on the physical properties of the desired tofu, but within the above range, good properties of tofu can be obtained, and silken tofu, soft tofu, and cotton tofu can be obtained. It can be used freely for the production of tofu, frozen tofu and oil fried.

[0009]

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 Magnesium chloride (95% act. Manufactured by Ako Kasei Co., Ltd., Cristane) 40% by weight, rapeseed oil 59% by weight, polyglycerin fatty acid ester (manufactured by Sakamoto Yakuhin Co., Ltd., SY Glister C)
R-310) 1% by weight of the coagulant of the present invention obtained by blending with 1% by weight, and heating the soymilk for silk using a conventional method (product temperature 90).
C., Brix: 12) 7.5 g was added to 1000 ml, placed in a rectangular parallelepiped container, heated in a 90 ° C. water bath for 20 minutes, and cooled to 10 ° C. to obtain tofu. About the obtained tofu, the hardness of the tofu, the internal phase of the tofu, and the flavor of the tofu were evaluated. For the hardness of the tofu, the maximum breaking load (gf) was determined in a breaking test mode using a creep meter (manufactured by Yamaden Corporation). The measurement with a creep meter was conducted by forming the obtained tofu into a cylinder having a diameter of 20 mm and a height of 15 mm, and using a plunger having a diameter of 50 mm to obtain 0.5 mm / sec.
The measurement was performed by compressing at a speed of 80% with a strain rate of 80%. In addition, the evaluation of the internal phase of tofu was visually observed by 10 specialized panelists,
The evaluation of the flavor of the tofu was evaluated by a 10-point panelist using a 5-point scale. Table 1 shows the results.

Example 2 6.8 g of the same coagulant as in Example 1 was added to 1000 ml of cooled soymilk for silk (product temperature: 5 ° C., Brix: 12) obtained by a conventional method, and the mixture was placed in a rectangular parallelepiped container at 80 ° C. The mixture was heated in a hot water bath for 40 minutes and cooled to 10 ° C. to obtain tofu. Table 1 shows the results of the evaluation performed in the same manner as in Example 1.

Example 3 8.0 g of the same coagulant as in Example 1 was added to 1000 ml of cold soymilk for silk (product temperature 8 ° C., Brix: 9) adjusted to a low protein concentration, and the mixture was placed in a rectangular parallelepiped container at 90 ° C. The mixture was heated in a hot water bath for 55 minutes and cooled to 10 ° C to obtain tofu. Table 1 shows the results of the evaluation performed in the same manner as in Example 1.

Comparative Example 1 Heated soymilk for silk used in Example 1 (product temperature: 85 ° C., Brix: 1)
2) 3.0 g of magnesium chloride was added to 1000 ml, placed in a rectangular parallelepiped container, heated in a 90 ° C water bath for 20 minutes, and cooled to 10 ° C to obtain tofu. Table 1 shows the results of the evaluation performed in the same manner as in Example 1.

Comparative Example 2 Cooled soymilk for silk used in Example 2 (product temperature: 5 ° C., Brix: 1)
2) 3.0 g of magnesium chloride was added to 1000 ml, placed in a rectangular parallelepiped container, heated in a 90 ° C water bath for 60 minutes, and cooled to 10 ° C to obtain tofu. Table 1 shows the results of the evaluation performed in the same manner as in Example 1.

Comparative Example 3 Cooled soymilk for silk used in Example 2 (product temperature 5 ° C., Brix: 1
2) 4.5 g of magnesium chloride was added to 1000 ml, placed in a rectangular parallelepiped container, heated in an 85 ° C water bath for 60 minutes, and cooled to 10 ° C to obtain tofu. Table 1 shows the results of the evaluation performed in the same manner as in Example 1.

Comparative Example 4 Low-protein cooled soymilk used in Example 3 (product temperature: 8 ° C., Brix: 9)
4.0 g of magnesium chloride was added to 1000 ml, placed in a rectangular parallelepiped container, heated in a 90 ° C water bath for 60 minutes, and cooled to 10 ° C to obtain tofu. Table 1 shows the results of evaluation in the same manner as in Example 1.
Shown in

[0016]

[Table 1]

[0017]

As described above, by using the coagulant of the present invention, in any of coagulation using low-temperature soymilk and coagulation using high-temperature soymilk, a concentration that does not impair the flavor of magnesium chloride is sufficient. It has become possible to produce tofu having hardness and excellent flavor.

Continuation of the front page (56) References JP-A-5-304923 (JP, A) JP-A-53-133653 (JP, A) JP-A-61-227756 (JP, A) JP-A-6-245718 (JP) , A) JP-B-53-37424 (JP, B1) JP-B-62-5581 (JP, B1) (58) Fields investigated (Int. Cl. ⁶ , DB name) A23L 1/20

Claims (2)

(57) [Claims] 1. A tofu coagulant composition comprising an inorganic salt-based tofu coagulant, a polyglycerin fatty acid ester, and an oil or fat. 2. The tofu coagulant composition according to claim 1, wherein the inorganic salt-based tofu coagulant is magnesium chloride and / or calcium sulfate.