JP2972183B1 - Manufacturing method of tofu - Google Patents
Manufacturing method of tofuInfo
- Publication number
- JP2972183B1 JP2972183B1 JP10146929A JP14692998A JP2972183B1 JP 2972183 B1 JP2972183 B1 JP 2972183B1 JP 10146929 A JP10146929 A JP 10146929A JP 14692998 A JP14692998 A JP 14692998A JP 2972183 B1 JP2972183 B1 JP 2972183B1
- Authority
- JP
- Japan
- Prior art keywords
- soymilk
- tofu
- temperature
- magnesium chloride
- coagulation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
【要約】
【課題】 豆乳種による品質変動が少なく、また風味的
にも良好な豆腐を提供する。
【解決手段】 高温の豆乳に苦汁分散型凝固剤を分散さ
せ、凝固反応を行わせる豆腐の製造法であって、凝固に
用いる豆乳の温度を、該豆乳の凝固開始温度の±10℃の
範囲に制御すると共に、分散1分後の豆乳中の塩化マグ
ネシウムの溶解量が60重量%以下、分散10分後の該溶解
量が65〜100 重量%になるように豆乳中の苦汁分散型凝
固剤の溶解性を制御する。An object of the present invention is to provide a tofu that has less variation in quality depending on the type of soymilk and also has a good flavor. SOLUTION: This is a method for producing tofu by dispersing a bitter dispersion-type coagulant in high-temperature soy milk and performing a coagulation reaction, wherein the temperature of the soy milk used for coagulation is within a range of ± 10 ° C. of the coagulation start temperature of the soy milk. And a bitter dispersion-type coagulant in soy milk such that the amount of magnesium chloride dissolved in soy milk after 1 minute of dispersion is 60% by weight or less and the amount of dissolution after 10 minutes of dispersion is 65 to 100% by weight. To control the solubility of
Description
【0001】[0001]
【発明の属する技術分野】本発明は、苦汁(塩化マグネ
シウム)分散型凝固剤を用いた、豆乳種による品質変動
が少なく、また風味的にも良好な豆腐を得るための製造
法に関する。[0001] The present invention relates to a method for producing tofu using a bitter (magnesium chloride) -dispersed coagulant, which has a small variation in quality depending on the type of soymilk and a good flavor.
【0002】[0002]
【従来の技術及び発明が解決しようとする課題】苦汁
(塩化マグネシウム)を使用した豆腐の製造法として
は、煮沸した豆乳を20℃以下に冷却し、苦汁を分散後、
加温して豆乳を凝固させる方法が行われていたが、冷却
・加温を繰り返すため、エネルギーロスが多く、また生
産性でも問題が多かった。そこで、比較的高温の60℃程
度で豆乳に苦汁を分散、凝固させる方法が提案されてい
るが、豆乳種によって品質の変動が大きい、均一な組織
が形成されない等の問題があった。更に、凝固反応を遅
効化する苦汁の乳化型凝固剤を利用した方法が提案さ
れ、高温豆乳を用いた苦汁豆腐としての品質が改善され
たが、依然として豆乳種によって品質の変動が大きいと
いう問題が残っている。2. Description of the Related Art As a method for producing tofu using bittern (magnesium chloride), boiled soymilk is cooled to 20 ° C. or less, and after dispersing bitter,
A method of coagulating soy milk by heating has been used. However, since cooling and heating are repeated, there are many energy losses and many problems in productivity. Therefore, a method of dispersing and coagulating bitterness in soymilk at a relatively high temperature of about 60 ° C. has been proposed, but there have been problems such as a large variation in quality depending on the type of soymilk, and the inability to form a uniform tissue. Furthermore, a method using an emulsifying coagulant for bitterness that delays the coagulation reaction has been proposed, and the quality of bitter tofu using high-temperature soymilk has been improved. Remaining.
【0003】[0003]
【課題を解決するための手段】本発明者らは、品質の優
れた高温豆乳を用いた苦汁豆腐の製造法を検討した結
果、塩化マグネシウムによる凝固反応をゲル形成理論か
ら解明し、豆乳中の塩化マグネシウムの溶解濃度と溶解
速度の関係から、品質の高い豆腐を得る方法を見出し
た。即ち、苦汁による豆腐の凝固反応は2段階反応で進
み、1段階目では大豆蛋白質会合体の荷電中和に伴う凝
集、2段階目に架橋反応を伴う豆腐のゲル形成が進行す
ることが判った。よって、1段階反応と2段階反応に移
行する塩化マグネシウム濃度とその速度論的解析を行っ
た結果、各段階で必要となる塩化マグネシウム量とその
量的変化の速度が豆腐のゲル形成に極めて大きな要因と
なることが明らかとなった。また更に、反応温度解析を
行った結果、豆乳種によって反応温度が異なることも明
らかとなった。このことにより、豆乳中の塩化マグネシ
ウムの溶解濃度と溶解速度から、ある特定の領域で最も
品質の高い豆腐のゲルが得られることが判り、更に豆乳
の反応温度特性に応じて凝固温度を変えることにより、
豆乳種に対する品質変動幅を低く抑えられることが判っ
た。即ち、本発明は、高温の豆乳に苦汁分散型凝固剤を
分散させ、凝固反応を行わせる豆腐の製造法であって、
凝固に用いる豆乳の温度を、該豆乳の凝固開始温度の±
10℃の範囲に制御すると共に、分散1分後の豆乳中の塩
化マグネシウムの溶解量が60重量%以下、分散10分後の
該溶解量が65〜100 重量%になるように豆乳中の苦汁分
散型凝固剤の溶解性を制御する豆腐の製造法である。Means for Solving the Problems As a result of studying a method for producing bitter tofu using high-quality high-temperature soymilk, the present inventors elucidated the coagulation reaction with magnesium chloride from the gel formation theory, From the relationship between the dissolution concentration of magnesium chloride and the dissolution rate, a method for obtaining high quality tofu was found. That is, it was found that the coagulation reaction of tofu due to bitter proceeds in a two-stage reaction, and in the first stage, the coagulation accompanying the charge neutralization of the soybean protein aggregate progresses, and in the second stage, the gel formation of the tofu with the crosslinking reaction proceeds. . Therefore, as a result of conducting a kinetic analysis of the concentration of magnesium chloride that shifts to a one-step reaction and a two-step reaction, the amount of magnesium chloride required in each step and the rate of its quantitative change are extremely large for gel formation of tofu. It became clear that it became a factor. Furthermore, as a result of conducting a reaction temperature analysis, it was revealed that the reaction temperature differs depending on the type of soymilk. From this, it can be seen from the dissolution concentration and dissolution rate of magnesium chloride in soy milk that the highest quality tofu gel can be obtained in a specific area, and further, the coagulation temperature should be changed according to the reaction temperature characteristics of soy milk. By
It was found that the quality fluctuation range for soymilk varieties could be kept low. That is, the present invention is a method for producing tofu by dispersing a bitter-dispersed coagulant in high-temperature soy milk and performing a coagulation reaction,
The temperature of the soymilk used for coagulation is set at ± the coagulation start temperature of the soymilk.
In addition to controlling the temperature within the range of 10 ° C., the bitterness in the soy milk is adjusted so that the amount of magnesium chloride dissolved in the soy milk after 1 minute of dispersion is 60% by weight or less and the amount of dissolved 10 minutes after dispersion is 65 to 100% by weight. This is a method for producing tofu that controls the solubility of a dispersion-type coagulant.
【0004】[0004]
【発明の実施の形態】本発明において、高温の豆乳と
は、50℃以上の豆乳を意味する。豆乳の原料は、IOM
大豆、ピントン大豆、ピーソン大豆あるいは中国産大豆
等のいかなる大豆を用いてもよく、また豆乳中の固形分
含量としては一般的に8〜16重量%程度の濃度のものが
用いられる。BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, high-temperature soymilk means soymilk at 50 ° C. or higher. The raw material of soy milk is IOM
Any soybean such as soybean, pinton soybean, peason soybean or Chinese soybean may be used, and the solid content in soymilk is generally about 8 to 16% by weight.
【0005】また、本発明では、凝固に用いる豆乳の温
度を、該豆乳の凝固開始温度の±10℃の範囲、好ましく
は±5℃の範囲に制御することが重要である。ここで、
豆乳の凝固開始温度とは、以下の方法により測定した値
である。 [豆乳の凝固開始温度の測定方法]微少粘弾性測定装置
RHEOLOGRAPH sol(東洋精機(株)製)を用い、5℃に
冷却した豆乳に、5℃の60%塩化マグネシウム水溶液
(赤穂化成(株)製の商品名クリスタリンを使用)を豆
乳に対して塩化マグネシウムとして0.125 重量%になる
ように加え、軽く攪拌し、測定セルに該塩化マグネシウ
ム入りの豆乳を所定量入れ、ブレードを設置し、サーモ
モジュールを用いて10℃から最終温度90℃になるまで、
4℃/分で該豆乳を加温しながら粘弾性を測定した。得
られた弾性率(G')を温度変化カーブとして処理し、変
曲点として弾性率が100dyn/cm2 を越えた温度を凝固開
始温度とした。In the present invention, it is important that the temperature of the soymilk used for coagulation is controlled within the range of ± 10 ° C., preferably ± 5 ° C., of the coagulation starting temperature of the soymilk. here,
The coagulation start temperature of soymilk is a value measured by the following method. [Measurement Method of Coagulation Starting Temperature of Soymilk] Micro Viscoelasticity Measurement Device
Using RHEOLOGRAPH sol (manufactured by Toyo Seiki Co., Ltd.), a 60% aqueous solution of magnesium chloride at 5 ° C (using Crystalline, trade name, manufactured by Ako Kasei Co., Ltd.) was added to the soymilk cooled to 5 ° C. 0.125% by weight, lightly stirred, put a predetermined amount of the soymilk containing magnesium chloride in the measurement cell, install a blade, using a thermo module from 10 ℃ until the final temperature of 90 ℃,
The viscoelasticity was measured while heating the soymilk at 4 ° C./min. The obtained elastic modulus (G ′) was processed as a temperature change curve, and a temperature at which the elastic modulus exceeded 100 dyn / cm 2 as an inflection point was defined as a solidification start temperature.
【0006】本発明において、凝固に用いる豆乳の温度
として、該豆乳の凝固開始温度の±10℃の範囲にある温
度のものを使用する理由は、豆乳の塩化マグネシウムに
対する凝固性能が、大豆種、濃度、煮沸・抽出条件によ
って大きく依存するためであり、上記温度範囲外の温度
で豆腐を製造すると(例えば、凝固開始温度65℃の豆乳
を、豆乳温度80℃で使用する場合)、下記する豆乳の塩
化マグネシウム溶解量の制御によっても品質の高い豆腐
は得られない。In the present invention, the reason why the temperature of soymilk used for coagulation is in the range of ± 10 ° C. of the coagulation starting temperature of soymilk is that the coagulation performance of soymilk against magnesium chloride is soybean species, When tofu is manufactured at a temperature outside the above temperature range (for example, when using a soymilk having a coagulation start temperature of 65 ° C and a soymilk temperature of 80 ° C), the following soymilk is used. High quality tofu cannot be obtained even by controlling the amount of magnesium chloride dissolved.
【0007】次に、本発明で用いる苦汁とは、塩化マグ
ネシウム6水塩(以下、単に塩化マグネシウムと記す)
を60重量%以上含有する無機金属塩であり、例えば市販
品としては赤穂化成(株)製の商品名クリスタリン、塩
田にがり等が知られている。[0007] The bitter used in the present invention is magnesium chloride hexahydrate (hereinafter simply referred to as magnesium chloride).
Is an inorganic metal salt containing 60% by weight or more of, for example, commercial products such as Crystallin and Shioda Nigari, manufactured by Ako Kasei Co., Ltd., are known.
【0008】また、本発明で用いる苦汁分散型凝固剤と
は、塩化マグネシウムを含有する水を油脂及び乳化剤で
乳化したもの、あるいは塩化マグネシウム微粉末を油脂
及び乳化剤で分散させたものである。乳化にあたり、塩
化マグネシウムを水で溶解あるいは半溶解状態にして、
水中の塩化マグネシウムが10〜90%、好ましくは30〜70
%(W/V%)濃度になるように水相部を調製し、乳化
剤と油脂を含む油相と水相比率は、10/90〜90/10、特
に30/70〜70/30にした乳化物であることが好ましい。
乳化凝固剤の乳化形態としては、W/Oを基本としたも
のであるが、W/O/Wの形でもよく、好ましくは最内
相の水相部に塩化マグネシウム水溶液を用いた乳化物で
あり、また最内相部には塩化マグネシウム水溶液の他に
苦汁の結晶物を分散した分散液、あるいは苦汁の他に凝
固剤として塩化カルシウム、硫酸カルシウム、グルコノ
デルタラクトンを混合して用いてもよい。また分散にあ
たり、塩化マグネシウムと、乳化剤と油脂を含む油相と
の比率は、10/90〜80/20、特に20/80〜50/50である
ことが好ましい。ここで用いられる油脂とは、食用に適
する動物性、植物性の油脂及びそれらの硬化油、エステ
ル交換油、分別油であれば何れでもよく、目的に応じて
1種以上が選択使用される。特に常温で液状の油脂が好
ましい。動物性油脂の例としては、バター、牛脂、豚
脂、魚油等が、植物性油脂の例としては、サフラワー
油、オリーブ油、綿実油、ナタネ油、ヤシ油、パーム核
油、パーム油、大豆油、コーン油等が挙げられる。ま
た、ジグリセリドを含む油脂でもよい。また使用する乳
化剤としては、リン脂質、ショ糖脂肪酸エステル、グリ
セリンモノ脂肪酸エステル、グリセリン有機酸脂肪酸エ
ステル、ソルビタン脂肪酸エステル、ポリグリセリン脂
肪酸エステル、プロピレングリコール脂肪酸エステル等
が挙げられる。本発明において、乳化剤は1種を使用し
ても、2種以上を複合して用いてもよい。乳化剤の選択
においては、HLBが0〜6の親油性の乳化剤を選択使
用するのが好ましく、これに親水性の乳化剤を併用して
用いることで乳化性能を制御してもよい。The bitter dispersion-type coagulant used in the present invention is obtained by emulsifying water containing magnesium chloride with a fat or oil or an emulsifier, or dispersing fine powder of magnesium chloride with a fat or oil and an emulsifier. For emulsification, magnesium chloride is dissolved or semi-dissolved in water,
10-90%, preferably 30-70% magnesium chloride in water
% (W / V%) concentration, the ratio of the oil phase to the water phase containing emulsifier and fat was adjusted to 10/90 to 90/10, particularly 30/70 to 70/30. It is preferably an emulsion.
The emulsifying form of the emulsifying coagulant is based on W / O, but may be in the form of W / O / W, and is preferably an emulsion using an aqueous solution of magnesium chloride in the innermost aqueous phase. In addition, the innermost phase may be a dispersion of bitter crystals in addition to an aqueous magnesium chloride solution, or a mixture of calcium chloride, calcium sulfate, and gluconodelta lactone as a coagulant in addition to bitter. Good. In the dispersion, the ratio of magnesium chloride to the oil phase containing the emulsifier and the fat is preferably 10/90 to 80/20, particularly preferably 20/80 to 50/50. The oils and fats used here may be any edible animal or vegetable oils and fats and their hardened oils, transesterified oils, and fractionated oils, and one or more are selected and used according to the purpose. Particularly, oils and fats which are liquid at ordinary temperature are preferable. Examples of animal fats and oils include butter, beef tallow, lard, fish oil and the like, and examples of vegetable fats and oils include safflower oil, olive oil, cottonseed oil, rapeseed oil, coconut oil, palm kernel oil, palm oil, soybean oil And corn oil. Further, oils and fats containing diglyceride may be used. Examples of the emulsifier used include phospholipids, sucrose fatty acid esters, glycerin monofatty acid esters, glycerin organic acid fatty acid esters, sorbitan fatty acid esters, polyglycerin fatty acid esters, and propylene glycol fatty acid esters. In the present invention, one emulsifier may be used, or two or more emulsifiers may be used in combination. In selecting an emulsifier, it is preferable to select and use a lipophilic emulsifier having an HLB of 0 to 6, and the emulsifying performance may be controlled by using a hydrophilic emulsifier in combination with the lipophilic emulsifier.
【0009】本発明において、豆乳に対する上記苦汁分
散凝固剤の添加量は、好ましくは豆乳に対して塩化マグ
ネシウムとして0.25〜0.40重量%、好ましくは0.27〜0.
35重量%となるような量である。In the present invention, the amount of the bitter dispersion coagulant added to the soymilk is preferably 0.25 to 0.40% by weight, preferably 0.27 to 0.
The amount is to be 35% by weight.
【0010】本発明における豆乳中の塩化マグネシウム
の溶解量とは、豆乳中に溶解する塩化マグネシウムが凝
固剤として加えた量に対する割合で示されるもので、百
分率(重量基準)によって示される。ここで、豆乳中の
塩化マグネシウムの溶解量は、以下の方法により測定し
た。 [豆乳中の塩化マグネシウムの溶解量]豆乳中の塩化マ
グネシウムの量は、塩化マグネシウムを塩素イオン濃度
として測定する方法、即ち豆乳試料をトリクロロ酢酸溶
液中に懸濁・濾過し、濾液に溶解した塩素イオン濃度を
硝酸水銀(II)滴定法(新実験化学講座 分析化学
[I] 日本化学界編)により測定する方法で求めた。
詳細には、1%のトリクロロ酢酸溶液16mlに、凝固剤分
散後の豆乳4gを素早く加え、激しく攪拌、懸濁し、N
o.2の濾紙にて濾過した。濾液を更に0.8 μm のメンブ
ランフィルターにて濾過し、濾液部を硝酸水銀滴定法で
滴定した。次に、予め求めた塩化マグネシウムの検量線
より豆乳中の塩化マグネシウムの量を算出した。また、
この方法による測定においては、濾過した時間を凝固剤
分散後の経過時間とした。In the present invention, the amount of magnesium chloride dissolved in soy milk is represented by a ratio to the amount of magnesium chloride dissolved in soy milk added as a coagulant, and is expressed as a percentage (weight basis). Here, the amount of magnesium chloride dissolved in soy milk was measured by the following method. [Dissolution amount of magnesium chloride in soy milk] The amount of magnesium chloride in soy milk is measured by measuring magnesium chloride as a chloride ion concentration, that is, suspending and filtering a soy milk sample in a trichloroacetic acid solution, and filtering the chlorine dissolved in the filtrate. The ion concentration was determined by a method of measuring with a mercury (II) nitrate titration method (New Laboratory Chemistry, Analytical Chemistry [I], Japan Chemical Society).
Specifically, to 16 ml of a 1% trichloroacetic acid solution, 4 g of soymilk after the coagulant was dispersed quickly was added, and the mixture was vigorously stirred and suspended.
The solution was filtered through o.2 filter paper. The filtrate was further filtered through a 0.8 μm membrane filter, and the filtrate was titrated by mercuric nitrate titration. Next, the amount of magnesium chloride in the soymilk was calculated from the previously obtained calibration curve of magnesium chloride. Also,
In the measurement by this method, the time of filtration was taken as the elapsed time after the coagulant was dispersed.
【0011】本発明においては、分散1分後の豆乳中の
塩化マグネシウムの溶解量が60重量%以下(好ましくは
25〜55重量%)、分散10分後の該溶解量が65〜100 重量
%(好ましくは70〜85重量%)になるように豆乳中の苦
汁分散型凝固剤の溶解性を制御することが重要であり、
この範囲において本発明の所期の目的が達成される。例
えば、凝固剤分散1分後の豆乳中の塩化マグネシウムの
溶解量が60重量%を越える場合、豆腐の凝固反応は、蛋
白質の荷電消失と架橋反応がランダムに進行することに
よって、不均一な蛋白変性とゲル変性が進行し、品質の
高い豆腐が得られない。また、分散1分後の豆乳中の塩
化マグネシウムの溶解量が60重量%以下で、分散10分後
も該溶解量が65重量%を越えない場合は、蛋白質の架橋
形成に必要な塩化マグネシウムの量を下回り、充分な品
質の豆腐が得られない。In the present invention, the amount of magnesium chloride dissolved in soymilk 1 minute after dispersion is 60% by weight or less (preferably
25 to 55% by weight), and controlling the solubility of the bitter dispersion-type coagulant in soy milk so that the amount of the dissolution after 10 minutes of dispersion becomes 65 to 100% by weight (preferably 70 to 85% by weight). Is important,
In this range, the intended object of the present invention is achieved. For example, when the amount of dissolved magnesium chloride in soymilk 1 minute after the coagulant dispersion exceeds 60% by weight, the coagulation reaction of tofu is uneven protein due to random progression of protein charge loss and cross-linking reaction. Denaturation and gel denaturation progress, and high quality tofu cannot be obtained. If the amount of magnesium chloride dissolved in the soymilk after 1 minute of dispersion is 60% by weight or less and the amount of dissolution does not exceed 65% by weight after 10 minutes of dispersion, the magnesium chloride necessary for the cross-linking of protein is formed. It is less than the amount and tofu of sufficient quality cannot be obtained.
【0012】上記の如く、豆乳中の苦汁分散型凝固剤の
溶解性を制御するには、苦汁分散型凝固剤の乳化粒子径
あるいは乳化剤中への苦汁分散型凝固剤の分散力を制御
したり、油脂や乳化剤の種類を選択することにより達成
される。特に分散1分後の豆乳中の塩化マグネシウムの
溶解量は、苦汁分散型凝固剤の乳化粒子径に影響され
る。例えば、塩化マグネシウム水溶液をW/O型で乳化
させる場合、平均乳化粒子径を0.1〜5μm 、好ましく
は1〜3μm にすることが望ましい。また、分散機は、
回転攪拌型ミキサーを用いるのが好ましい。該ミキサー
は、主にローター(回転部)とステーター(非回転部)
とから構成されている。中でも、ホモミクサー(特殊機
化工業(株)製)やマイルダー(荏原製作所(株)製)
などのタービン・ステーター型分散機を用いるのが好ま
しい。これらは、ローターや剪断羽根、タービンの回転
とステーターにより、一般のミキサーより高い剪断分散
力を得ることができ、塩化マグネシウムの溶解量を制御
しやすい。As described above, in order to control the solubility of the bitter-dispersed coagulant in soymilk, the emulsified particle size of the bitter-dispersed coagulant or the dispersing power of the bitter-dispersed coagulant in the emulsifier is controlled. This is achieved by selecting the type of fats and oils and emulsifiers. In particular, the amount of magnesium chloride dissolved in soymilk one minute after dispersion is affected by the emulsified particle size of the bitter-dispersed coagulant. For example, when the aqueous magnesium chloride solution is emulsified in a W / O type, the average emulsified particle size is desirably 0.1 to 5 μm, preferably 1 to 3 μm. Also, the dispersing machine is
It is preferable to use a rotary stirring type mixer. The mixer mainly consists of a rotor (rotating part) and a stator (non-rotating part)
It is composed of Among them, Homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) and Milder (manufactured by Ebara Corporation)
It is preferable to use a turbine-stator type disperser such as the above. These can obtain a higher shear dispersion force than a general mixer by the rotation of the rotor, the shearing blade, the turbine and the stator, and can easily control the amount of magnesium chloride dissolved.
【0013】本発明は、絹ごし豆腐、ソフト豆腐、木綿
豆腐、凍豆腐、油揚などの各種豆腐類製造に適用でき
る。The present invention can be applied to the production of various types of tofu such as silken tofu, soft tofu, cotton tofu, frozen tofu, and oil fried.
【0014】[0014]
【実施例】参考例1 下記の処方にて、ホモミクサー(特殊機化工業(株)
製)にて乳化を行い、粒子径が2μm (光学顕微鏡で測
定)の乳化凝固剤を得た。 ・ポリグリセリン縮合リシノレイン酸エステル(商品名
CR−310、坂本薬品工業(株)製)1.0重量% ・モノグリセリド(商品名エキセルT−95、花王
(株)製)0.5重量% ・ソルビタン脂肪酸エステル(商品名エマゾール0−1
0F、花王(株)製)3.0重量% ・大豆油45.5重量% ・塩化マグネシウム6水塩(商品名クリスタン、赤穂化
成(株)製)30.0% ・水道水20.0重量% [豆乳の種類]表1に示す原料大豆を用い、常法によ
り、A〜Cの豆乳を得た。その豆乳濃度並びに前記した
方法により測定した凝固開始温度を表1にあわせて示
す。 実施例1 表2に示すように、豆乳Aを82℃に加温し、マイルダー
にて前記凝固剤を対豆乳1重量%(豆乳に対して塩化マ
グネシウムとして0.3 重量%)となるように添加分散を
行った。マイルダーの分散条件は、豆乳処理30リットル
/分、回転数6000rpm で行い、型枠15リットルに30秒充
填を行った。30分放置して、水槽に入れ、5℃まで冷却
して豆腐を得た。前記方法により測定した分散1分後の
豆乳中の塩化マグネシウムの溶解量、分散10分後の該溶
解量を表2にあわせて示す。実施例2〜4、比較例1〜
5使用する豆乳種、豆乳温度、凝固剤添加量、分散機の
回転数を表2に示すように変えた以外は実施例1と同様
にして豆腐を得た。EXAMPLES Reference Example 1 A homomixer (Tokusai Kika Kogyo Co., Ltd.) was prepared according to the following formulation.
To obtain an emulsified coagulant having a particle size of 2 μm (measured with an optical microscope). -Polyglycerin condensed ricinoleate (trade name: CR-310, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) 1.0% by weight-Monoglyceride (trade name: Exel T-95, manufactured by Kao Corporation) 0.5% by weight-Sorbitan Fatty acid esters (trade name: Emazole 0-1)
0F, manufactured by Kao Corporation) 3.0% by weight ・ Soybean oil 45.5% by weight ・ Magnesium chloride hexahydrate (trade name: Cristane, manufactured by Ako Kasei Co., Ltd.) 30.0% ・ Tap water 20.0% by weight % [Type of soymilk] Using raw soybeans shown in Table 1, soymilks A to C were obtained by a conventional method. Table 1 shows the soymilk concentration and the coagulation onset temperature measured by the method described above. Example 1 As shown in Table 2, soy milk A was heated to 82 ° C., and the coagulant was added and dispersed by a milder so as to be 1% by weight of soy milk (0.3% by weight as magnesium chloride based on soy milk). Was done. The dispersing condition of the milder was soy milk processing at 30 liters / minute at a rotation speed of 6000 rpm, and 15 liters of a mold were filled for 30 seconds. It was left for 30 minutes, put in a water tank, and cooled to 5 ° C. to obtain tofu. Table 2 shows the amount of magnesium chloride dissolved in soymilk 1 minute after the dispersion and the amount dissolved 10 minutes after the dispersion, measured by the above method. Examples 2 to 4, Comparative Examples 1
5 Tofu was obtained in the same manner as in Example 1, except that the type of soymilk used, the temperature of soymilk, the amount of coagulant added, and the number of revolutions of the dispersing machine were changed as shown in Table 2.
【0015】これらの豆腐について、下記基準により、
豆腐の硬さ、豆腐のつや、豆腐の総合品質の官能評価
を、専門パネラー10名にて◎、○、△、×の4段階によ
り評価した。 官能評価基準 ・硬さ・つや ◎ ある ○ ややある △ ややない × ない ・総合品質 ◎ 好ましい ○ やや好ましい △ やや好ましくない × 好ましくない また、豆腐の硬度、豆腐の弾力性を以下の方法により測
定した。クリープメーター(山電(株)製)により破断
試験モードで最大破断荷重(gf)と圧縮距離(歪み
率)より物性評価を行った。測定は得られた豆腐を直径
20mm、高さ15mmの円柱に成形し、直径50mmのプランジャ
ーを用い、0.5mm /sec の速度で豆腐を12mm圧縮し、得
られた破断曲線の破断点から破断荷重(gf)と破断歪
み率(圧縮距離12mmを100 %とする圧縮率)を求め、そ
れぞれ豆腐硬度としての破断荷重、豆腐の弾力性を破断
歪み率として評価した。結果を表3に示す。For these tofu, according to the following criteria:
The sensory evaluation of the hardness of the tofu, the gloss of the tofu, and the overall quality of the tofu was evaluated by 10 expert panelists on a scale of ◎, △, Δ, and ×. Sensory evaluation criteria ・ Hardness / Glossy ◎ Yes ○ Somewhat △ Somewhat no × No ・ Overall quality ◎ Good ○ Somewhat good △ Somewhat bad × Not good In addition, the hardness of tofu and the elasticity of tofu were measured by the following methods. . The physical properties were evaluated using a creep meter (manufactured by Yamaden Corporation) in a breaking test mode from the maximum breaking load (gf) and the compression distance (strain rate). The measurement is the diameter of the obtained tofu
The tofu was molded into a cylinder 20 mm in height and 15 mm in height, and the tofu was compressed 12 mm using a plunger 50 mm in diameter at a speed of 0.5 mm / sec at a speed of 0.5 mm / sec. (Compression ratio with a compression distance of 12 mm as 100%) was determined, and the breaking load as the tofu hardness and the elasticity of the tofu were evaluated as the breaking strain ratio. Table 3 shows the results.
【0016】[0016]
【表1】 [Table 1]
【0017】[0017]
【表2】 [Table 2]
【0018】[0018]
【表3】 [Table 3]
【0019】[0019]
【発明の効果】以上の如く本発明によれば、豆乳種によ
る品質変動が少なく、また風味的にも良好な豆腐を製造
することが可能となった。As described above, according to the present invention, it is possible to produce tofu having little variation in quality depending on the type of soymilk and good flavor.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 稲田 勝彦 茨城県鹿島郡神栖町東深芝20 花王株式 会社研究所内 (56)参考文献 特開 平10−57002(JP,A) (58)調査した分野(Int.Cl.6,DB名) A23L 1/20 ────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Katsuhiko Inada 20 Kasuka-gun, Kashima-gun, Higashi Fukashiba 20 Kao Corporation Research Institute (56) References JP-A-10-57002 (JP, A) (58) Fields investigated ( Int.Cl. 6 , DB name) A23L 1/20
Claims (4)
せ、凝固反応を行わせる豆腐の製造法であって、凝固に
用いる豆乳の温度を、該豆乳の凝固開始温度の±10℃の
範囲に制御すると共に、分散1分後の豆乳中の塩化マグ
ネシウムの溶解量が60重量%以下、分散10分後の該溶解
量が65〜100 重量%になるように豆乳中の苦汁分散型凝
固剤の溶解性を制御する豆腐の製造法。1. A method for producing tofu, comprising dispersing a bitter-dispersed coagulant in high-temperature soy milk and performing a coagulation reaction, wherein the temperature of the soy milk used for coagulation is ± 10 ° C. of the coagulation start temperature of the soy milk. The amount of magnesium chloride in the soymilk after 1 minute of dispersion is 60% by weight or less, and the amount of dissolution after soaking in the soymilk is 65 to 100% by weight. A method for producing tofu that controls the solubility of the agent.
の溶解量が25〜55重量%、分散10分後の該溶解量が70〜
85重量%になるように制御する請求項1記載の豆腐の製
造法。2. The dissolution amount of magnesium chloride in soymilk 1 minute after dispersion is 25 to 55% by weight, and the dissolution amount after 10 minutes of dispersion is 70 to 55%.
The method for producing tofu according to claim 1, wherein the tofu is controlled to be 85% by weight.
固開始温度の±5℃の範囲に制御する請求項1又は2記
載の豆腐の製造法。3. The method for producing tofu according to claim 1, wherein the temperature of the soymilk used for coagulation is controlled within a range of ± 5 ° C. of the coagulation starting temperature of the soymilk.
ある請求項1〜3の何れか1項記載の豆腐の製造法。4. The method for producing tofu according to claim 1, wherein the temperature of the soymilk used for coagulation is 50 to 90 ° C.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP10146929A JP2972183B1 (en) | 1998-05-28 | 1998-05-28 | Manufacturing method of tofu |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP10146929A JP2972183B1 (en) | 1998-05-28 | 1998-05-28 | Manufacturing method of tofu |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2972183B1 true JP2972183B1 (en) | 1999-11-08 |
JPH11332497A JPH11332497A (en) | 1999-12-07 |
Family
ID=15418775
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP10146929A Expired - Lifetime JP2972183B1 (en) | 1998-05-28 | 1998-05-28 | Manufacturing method of tofu |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP2972183B1 (en) |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2000050827A (en) * | 1998-08-07 | 2000-02-22 | Yoshikawa Kagaku Kogyosho:Kk | Production of bean curd and emulsion-type coagulating agent therefor |
JP4804761B2 (en) * | 2005-01-28 | 2011-11-02 | 花王株式会社 | Coagulation preparation for tofu |
JP4885022B2 (en) * | 2007-01-11 | 2012-02-29 | 理研ビタミン株式会社 | New filled tofu |
JP2014018151A (en) * | 2012-07-19 | 2014-02-03 | Kureha Shokuhin:Kk | Method and device for producing soybean curd |
WO2014208331A1 (en) * | 2013-06-26 | 2014-12-31 | 理研ビタミン株式会社 | Coagulant composition for tofu and method for manufacturing tofu using same |
-
1998
- 1998-05-28 JP JP10146929A patent/JP2972183B1/en not_active Expired - Lifetime
Also Published As
Publication number | Publication date |
---|---|
JPH11332497A (en) | 1999-12-07 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP3464560B2 (en) | Oil-in-water emulsified fat and method for producing the same | |
JP2972183B1 (en) | Manufacturing method of tofu | |
JP2010263796A (en) | Coagulation preparation for bean curd | |
JPS5925641A (en) | Fat spread and production thereof | |
JP5385809B2 (en) | Tofu production method | |
US20080026126A1 (en) | Whipping cream comprising tofu puree | |
JPH0286737A (en) | Protein composition | |
JP2007259831A (en) | Method for producing raw cream, and raw cream having 40-46 mass% of milk fat | |
JP3255608B2 (en) | Manufacturing method of tofu | |
WO1999027797A1 (en) | Spread | |
JPH03206841A (en) | Water-in-oil type dispersion product and its production | |
JP2000050827A (en) | Production of bean curd and emulsion-type coagulating agent therefor | |
Su et al. | Effect of flaxseed gum on the brittleness of oleogels based on candelilla wax | |
JP2015192613A (en) | Coagulant composition for tofu and method of producing tofu by using the same | |
JP2008035743A (en) | Foamable oil-in-water type emulsified oil and fat composition | |
JP2000217533A (en) | Coagulant for tofu | |
JP3325197B2 (en) | Water-in-oil type emulsified fat composition and method for producing the same | |
JP4132583B2 (en) | Oil-in-water emulsion | |
JP2000106839A (en) | Production of bean curds and coagulant therefor | |
JP2000032941A (en) | Emulsified coagulant composition for tofu and production of tofu using the same | |
CN106615184B (en) | Coagulant composition for tofu and method for producing tofu using the same | |
JP2007020429A (en) | Butter having cream flavor and method for producing the same | |
JP6644289B1 (en) | Method for producing low trans fatty acid butter-like food and low trans fatty acid butter-like food | |
EP0399580B1 (en) | Low shear phase-inversion process and products thereof | |
JP3660885B2 (en) | Fried chicken manufacturing method |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20080827 Year of fee payment: 9 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20080827 Year of fee payment: 9 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090827 Year of fee payment: 10 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090827 Year of fee payment: 10 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20100827 Year of fee payment: 11 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110827 Year of fee payment: 12 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110827 Year of fee payment: 12 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120827 Year of fee payment: 13 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120827 Year of fee payment: 13 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130827 Year of fee payment: 14 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
EXPY | Cancellation because of completion of term |