JP3425761B2 - Raw silk fried products - Google Patents

Raw silk fried products

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Publication number
JP3425761B2
JP3425761B2 JP02008299A JP2008299A JP3425761B2 JP 3425761 B2 JP3425761 B2 JP 3425761B2 JP 02008299 A JP02008299 A JP 02008299A JP 2008299 A JP2008299 A JP 2008299A JP 3425761 B2 JP3425761 B2 JP 3425761B2
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JP
Japan
Prior art keywords
tofu
bitter
oil
coagulant
emulsifier
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.)
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JP02008299A
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Japanese (ja)
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JP2000217531A (en
Inventor
説二郎 稲岡
博幸 吉田
勝彦 稲田
健 後藤
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Kao Corp
Original Assignee
Kao Corp
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Description

【発明の詳細な説明】 【0001】 【発明の属する技術分野】本発明は、苦汁を主体とする
凝固剤を用いた豆腐(以下、苦汁豆腐と言う)より製造
した絹生揚げ製品に関する。 【0002】 【従来の技術及び発明が解決しようとする課題】従来、
絹生揚げ製品の製造には、グルコノデルタラクトン等の
遅効性の凝固剤を用いた豆腐が使われていた。一方、速
効性の凝固剤である苦汁を主体とする凝固剤を用いた豆
腐は、風味は優れているが、絹生揚げ製品用の豆腐とし
て利用しようとすると、揚げ工程中に形状変化を起こ
し、中央部がくぼむ、離水量が著しい等の問題を生じ、
それ故、苦汁豆腐を用いた絹生揚げ製品は市販されてい
なかった。従って、本発明の目的はこのような問題を生
じない、絹生揚げ製品に適した苦汁豆腐を提供すること
にある。 【0003】 【課題を解決するための手段】本発明は、油脂、水及び
乳化剤を用い苦汁を乳化させた乳化凝固剤、あるいは油
脂に分散剤(乳化剤)を用いて苦汁の結晶微粉末を分散
させた凝固剤により、苦汁の使用量が塩化マグネシウム
6水塩として対豆乳で0.30重量%以上の条件下で、豆乳
濃度が固形分量11.5%以上(Brix 13以上) の豆乳を凝固
させて得られる、その豆腐の物測値であるG' が11000
以上、G" が2000以上であり、且つTan(δ)が0.185 以
下である苦汁豆腐からなる絹豆腐を、食用油を用いて油
温150 〜220 ℃で揚げた絹生揚げ製品である。 【0004】 【発明の実施の形態】本発明において、苦汁を主体とし
た凝固剤を用いた豆腐(苦汁豆腐)とは塩化マグネシウ
ム6水塩を凝固剤として5割以上、好ましくは7割以上
用いて凝固した豆腐を意味する。苦汁の他に凝固剤とし
て塩化カルシウム、硫酸カルシウムを混合して用いても
よい。 【0005】本発明における豆腐の物測値G’、G”、
Tan(δ)は、正弦振動を利用した動的粘弾性評価による
結果であって、動的粘弾性評価装置として、ダイナミッ
クアナライザーRDAII(レオメトリック社製)を用
い、正弦周波数振動2rad/sec、歪率(Strain)3%で測
定を行った。測定したG’(dyn/cm sq) とG”(dyn/cms
q) から、Tan(δ)((Tan(δ) =G”/G’) )を求
め、G’、G”、tan(δ) を豆腐の物測値とした。測定
に供する豆腐試料は、製造後3時間から36時間経過した
豆腐を用い、測定時に豆腐を品温10℃に保ち、直径20m
m、高さ約5mm(±5%)の円柱に成形し、測定を行っ
た。本発明における豆腐の物測値G’は11000 以上、好
ましくは12000 以上が望ましく、G”は2000以上、好ま
しくは2200以上が望ましく、Tan(δ) は0.185 以下、好
ましくは0.175 以下が望ましい。絹生揚げ用の豆腐とし
て利用しようとすると、上記物測値を満たさない豆腐
は、揚げ工程中に形状変化を引き起こし、中央部がくぼ
み、さらには、丸みを帯びた製品になる。また、離水量
も著しい絹生揚げ製品になる。 【0006】本発明において上記豆腐の物理測定値を制
御するためには、豆乳温度、豆乳濃度、凝固剤量、凝固
剤の性状によって調整を行う。豆乳の温度は、高温の豆
乳、好ましくは65℃以上、さらに好ましくは70℃以上の
豆乳を用いるのが望ましく、低温豆乳によってはこの物
性は得られない。豆乳濃度は、固形分量11.5%以上(Bri
x 13以上) 、好ましくは固形分量12.0%以上(Brix 14.0
以上) が望ましい。苦汁の使用量は、塩化マグネシウム
6水塩として対豆乳で0.30重量%以上、好ましくは0.35
〜0.60重量%である。さらに凝固剤の性状としては、油
脂、水及び乳化剤を用い苦汁を乳化させたもの(乳化凝
固剤)、あるいは油脂に分散剤(乳化剤)を用いて苦汁
の結晶微粉末を分散させたものが好ましく、苦汁を単独
で水溶液として用いた場合は、上記の物性は得られな
い。 【0007】乳化にあたっては、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で
あることが好ましい。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の形でもよい。 【0008】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、分別油等であり、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、牛脂、魚
油、中鎖トリグリセリド等が挙げられる。ジグリセリド
を含む油脂でもよい。特に常温で液状の油脂が好まし
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。W/O製剤化のた
めに、HLBが6以下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。乳化剤の使用量は0.
5 〜6重量%、特に0.5 〜5重量%が好ましい。 【0009】本発明における絹生揚げ製品とは、絹豆腐
を、食用油、例えば大豆及び菜種油、あるいは硬化油等
を用い、油温150 〜220 ℃で揚げた製品を意味する。 【0010】 【実施例】参考例1 下記の処方にて、乳化を行いW/Oの乳化凝固剤を得
た。 縮合リシノレイン酸ペンタグリセリンエステル 2.5重量% (サンソフトA−Z2E、太陽化学(株)製) トリミスチン酸ペンタグリセリンエステル 0.5重量% (サンソフトA−143E、太陽化学(株)製) ソルビタン脂肪酸エステル 1.0重量% (エマゾール0−10F、花王(株)製) 大豆油 46.0重量% 塩化マグネシウム6水塩(クリスタリン、赤穂(株)製) 30.0重量% 水道水 20.0重量% 実施例1 大豆ビントンから常法により固形分量12.3(Brix 13.5)
の煮沸豆乳を得た。この豆乳を温度75℃に保持し、1リ
ットルの豆乳に対して、参考例1によって得られた凝固
剤を1重量%(塩化マグネシウム6水塩として0.33重量
%)加え、ホモミクサー(特殊機化工業(株)製)を用
い、5000rpm で30秒撹拌した。直ちに、350cc の長方形
の型枠(7cm×10cm×厚さ5cm)に移し入れ、蒸し器に
て、80℃、30分間熟成した。30分後、型枠をはずし、容
器に充填し、さらにシール水を注入しシールを行い、1
〜2℃の冷水で品温が5℃になるよう冷却を行い製品と
した。得られた製品を5℃で貯蔵した。製造後10時間経
過した豆腐を前記記載の方法によって、G' 、G" 、Ta
n(δ)を測定した。さらに、この豆腐を成人20人(男10
人、女性10人)にて官能評価を行った。評価法は、モナ
ディック、5点採点評価で行った。(好ましい〜好まし
くない:5〜1)。これらの結果を表1に示す。また上
記豆腐から作成した絹生揚げの評価を行った。絹生揚げ
製造に際し、製造6時間後の豆腐を、フライヤーを用
い、190 ℃の大豆油にて10分間揚げ、5℃の保冷庫にて
10時間寝かせ、絹生揚げ製品を得た。得られた製品を上
記のパネラーを用いて官能評価を行うとともに、製品の
性状、保水性を評価した。保水性試験は、5cm幅の立方
体に成形し、5℃、10時間冷蔵中に試料からドリップす
る離水量を測定した。これらの結果を表2に示す。 実施例2 豆乳に対する凝固剤の添加量を1.17重量%(塩化マグネ
シウム6水塩として0.37%)とした以外は実施例1と同
様にして実施及び評価を行った。 比較例1 実施例1の方法によって得られた豆乳を5℃まで冷却
し、この豆乳1リットルに対して、塩化マグネシウム6
水塩(クリスタリン、赤穂化成(株))の30%水溶液を1.
15重量%(塩化マグネシウムとして0.35重量%)加え、
軽く撹拌し、直ちに350cc の型枠に移し入れ、蒸し器を
用い、98℃で90分熟成させた。熟成後、実施例1に準じ
て、製造及び評価を行った。 比較例2〜4 市販品A(A社製造品)、市販品B(B社製造品)、市
販品C(C社製造品)(何れも苦汁凝固、絹豆腐)を用
い、実施例1に準じて評価を行った。 【0011】 【表1】 【0012】 【表2】
Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention mainly relates to bitterness.
Manufactured from tofu using a coagulant (hereinafter referred to as bitter tofu)
Silk fried products. 2. Description of the Related Art
In the production of fried silk products, tofu using a slow-acting coagulant such as glucono-delta-lactone has been used. On the other hand, tofu using a coagulant mainly composed of bitterness, which is a fast-acting coagulant, has an excellent flavor, but when it is used as tofu for raw silk fried products, it causes a shape change during the frying process, Problems such as depression in the center and remarkable water separation occur.
Therefore, a fried silk product using bitter tofu has not been commercially available. Therefore, an object of the present invention is to provide a bitter tofu suitable for a raw silk fried product which does not cause such a problem. The present invention relates to an emulsifying coagulant obtained by emulsifying bitter with fats and oils, water and an emulsifier, or dispersing a fine powder of bitter with a dispersant (emulsifier) in fats and oils. The coagulant is obtained by coagulating soymilk having a solid content of 11.5% or more (Brix 13 or more) with a soymilk concentration of not less than 0.30% by weight of soymilk as a magnesium chloride hexahydrate as a magnesium chloride hexahydrate. , The measured value of tofu G 'is 11000
As described above, silk tofu consisting of bitter tofu having G ″ of 2000 or more and Tan (δ) of 0.185 or less is obtained by using an oil for cooking.
A raw silk fried product fried at a temperature of 150-220 ° C. DETAILED DESCRIPTION OF THE INVENTION In the present invention, tofu using bitter-based coagulant (bitter tofu) means that magnesium chloride hexahydrate is used as a coagulant in an amount of 50% or more, preferably 70% or more. Means solidified tofu. Calcium chloride Other coagulant bittern may be mixed with sulfuric acid calcium. In the present invention, the measured values G ', G ",
Tan (δ) is a result of dynamic viscoelasticity evaluation using sinusoidal vibration. A dynamic analyzer RDAII (manufactured by Rheometrics) is used as a dynamic viscoelasticity evaluation apparatus, and sinusoidal frequency vibration 2 rad / sec, strain The measurement was performed at a rate (Strain) of 3%. G ′ (dyn / cm sq) and G ″ (dyn / cms
From q), Tan (δ) ((Tan (δ) = G ″ / G ′)) was obtained, and G ′, G ″ and tan (δ) were taken as physical measurements of tofu. The tofu sample to be used for the measurement is a tofu that has passed from 3 hours to 36 hours after production, and the temperature of the tofu is kept at 10 ° C during the measurement, and the diameter is 20 m.
m and a column having a height of about 5 mm (± 5%) were measured. In the present invention, the measured value G 'of tofu is preferably 11,000 or more, preferably 12000 or more, G "is 2,000 or more, preferably 2200 or more, and Tan (δ) is 0.185 or less, preferably 0.175 or less. If it is to be used as tofu for fresh fried food, tofu that does not satisfy the above-mentioned measured values will cause a change in shape during the frying process, resulting in a hollow product at the center and a rounded product. [0006] In the present invention, in order to control the physical measurement value of the tofu in the present invention, adjustments are made according to the temperature of the soymilk, the concentration of the soymilk, the amount of the coagulant, and the properties of the coagulant. hot soy milk, preferably 65 ° C. or higher, more preferably is preferable to use a soy milk above 70 ° C., the physical properties can not be obtained by cold milk. soymilk concentration, solid-type content 11.5% or more (Bri
x 13 or more), good Mashiku the solid content of 12.0% or more (Brix 14.0
Above) is desirable. The amount of bittern used is 0.30% by weight or more, preferably 0.35% by weight of soymilk as magnesium chloride hexahydrate.
~ 0.60% by weight. Further, the properties of the coagulant are preferably those in which bitter is emulsified using fats and oils, water and an emulsifier (emulsified coagulant), or those in which fine powder of bitter is dispersed in fats and oils using a dispersant (emulsifier). When bitterness is used alone as an aqueous solution, the above physical properties cannot be obtained. In emulsification, magnesium chloride is dissolved or semi-dissolved in water, and the aqueous phase is adjusted so that the concentration of magnesium chloride in water is 10 to 90%, preferably 30 to 70% (W / V%). Is prepared, and the ratio of the oil phase containing the emulsifier and the oil / fat to the aqueous phase is preferably 10/90 to 90/10, particularly preferably 30/70 to 70/30. The emulsified form is based on W / O, but may be in the form of W / O / W. In the dispersion, magnesium chloride and
The ratio of the emulsifier and the oil phase containing fats and oils is 10/90 to 80/20,
In particular, the ratio is preferably 20/80 to 50/50. The fats and oils used here are edible animal and vegetable fats and oils and their hardened oils, transesterified oils, fractionated oils, etc., such as safflower oil, olive oil, cottonseed oil, rapeseed oil, coconut oil,
Palm kernel oil, palm oil, soybean oil, corn oil, tallow, fish oil, medium-chain triglycerides, and the like. Fats and oils containing diglycerides may be used. Particularly, oils and fats which are liquid at ordinary temperature are preferable. 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. For W / O formulation, it is preferable to selectively use a lipophilic emulsifier having an HLB of 6 or less, and the emulsifying performance may be controlled by using a hydrophilic emulsifier in combination with the lipophilic emulsifier. The amount of emulsifier used is 0.
5 to 6% by weight, especially 0.5 to 5% by weight is preferred. The raw silk fried product in the present invention means a product obtained by fried silk tofu using an edible oil such as soybean and rapeseed oil, or a hardened oil at an oil temperature of 150 to 220 ° C. Reference Example 1 A W / O emulsified coagulant was obtained by emulsification according to the following formulation. Condensed ricinoleic acid pentaglycerin ester 2.5% by weight (Sansoft A-Z2E, manufactured by Taiyo Chemical Co., Ltd.) Trimistin acid pentaglycerin ester 0.5% by weight (Sunsoft A-143E, manufactured by Taiyo Chemical Co., Ltd.) Sorbitan fatty acid ester 1.0% % (Emazole 0-10F, manufactured by Kao Corporation) Soybean oil 46.0% by weight Magnesium chloride hexahydrate (Crystalline, manufactured by Ako Corporation) 30.0% by weight Tap water 20.0% by weight Example 1 Solid from soybean binton by a conventional method Volume 12.3 (Brix 13.5)
To obtain boiled soy milk. This soymilk was kept at a temperature of 75 ° C., and 1% by weight of the coagulant obtained in Reference Example 1 (0.33% by weight as magnesium chloride hexahydrate) was added to 1 liter of soymilk. And the mixture was stirred at 5000 rpm for 30 seconds. Immediately, it was transferred to a 350 cc rectangular mold (7 cm × 10 cm × 5 cm thick) and aged at 80 ° C. for 30 minutes in a steamer. After 30 minutes, remove the mold, fill the container, inject sealing water and seal.
The product was cooled with 水 2 ° C. cold water so that the product temperature became 5 ° C. to obtain a product. The resulting product was stored at 5 ° C. Tofu 10 hours after the production, G ', G ", Ta
n (δ) was measured. In addition, this tofu was taken by 20 adults (male 10
And 10 women). The evaluation method was a monadic, five-point scoring evaluation. (Preferred to unfavorable: 5-1). Table 1 shows the results. In addition, the evaluation of fried silk made from the tofu was evaluated. For the production of fried silk, the tofu 6 hours after production is fried in soybean oil at 190 ° C for 10 minutes using a fryer and kept in a refrigerator at 5 ° C.
After laying for 10 hours, a raw silk fried product was obtained. The obtained product was subjected to a sensory evaluation using the above panelists, and the properties and water retention of the product were evaluated. The water retention test was performed by forming a cube having a width of 5 cm and measuring the amount of water that drip off from the sample during refrigeration at 5 ° C. for 10 hours. Table 2 shows the results. Example 2 The operation and evaluation were carried out in the same manner as in Example 1 except that the amount of the coagulant added to soymilk was 1.17% by weight (0.37% as magnesium chloride hexahydrate). Comparative Example 1 The soymilk obtained by the method of Example 1 was cooled to 5 ° C., and 1 liter of the soymilk was mixed with 6 g of magnesium chloride.
A 30% aqueous solution of water salt (crystallin, Ako Kasei Co., Ltd.)
15% by weight (0.35% by weight as magnesium chloride)
The mixture was lightly stirred, immediately transferred to a 350 cc mold, and aged at 98 ° C. for 90 minutes using a steamer. After aging, production and evaluation were performed according to Example 1. Comparative Examples 2 to 4 Using commercially available products A (manufactured by Company A), commercially available products B (manufactured by Company B), and commercially available products C (manufactured by Company C) (both bitter coagulation and silk tofu), The evaluation was performed according to the following. [Table 1] [Table 2]

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 (72)発明者 後藤 健 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 昭60−30659(JP,A)Continuation of front page    (72) Inventor Katsuhiko Inada               Kao Stock, 20 Higashi Fukashiba, Kamisu-cho, Kashima-gun, Ibaraki Prefecture               In company laboratory (72) Inventor Ken Goto               Kao Stock, 20 Higashi Fukashiba, Kamisu-cho, Kashima-gun, Ibaraki Prefecture               In company laboratory                (56) References JP-A-60-30659 (JP, A)

Claims (1)

(57)【特許請求の範囲】 【請求項1】 油脂、水及び乳化剤を用い苦汁を乳化さ
せた乳化凝固剤、あるいは油脂に分散剤(乳化剤)を用
いて苦汁の結晶微粉末を分散させた凝固剤により、苦汁
の使用量が塩化マグネシウム6水塩として対豆乳で0.30
重量%以上の条件下で、豆乳濃度が固形分量11.5%以上
(Brix 13以上) の豆乳を凝固させて得られる、その豆腐
の物測値であるG' が11000 以上、G" が2000以上であ
り、且つTan(δ)が0.185 以下である苦汁豆腐からなる
絹豆腐を、食用油を用いて油温150 〜220 ℃で揚げた絹
生揚げ製品。
(57) [Claim 1] An emulsified coagulant obtained by emulsifying bitter with fats and oils, water and an emulsifier, or a fine powder of bitter is dispersed in a fat and oil using a dispersant (emulsifier). Due to the coagulant, the amount of bitter used is 0.30 in soy milk as magnesium chloride hexahydrate
Under conditions of weight percent or more, soy milk concentration is 11.5% or more of solid content
(Brix 13 or more) obtained by coagulating soybean milk, and consisting of bitter tofu whose physical value of tofu G 'is 11000 or more, G "is 2000 or more, and Tan (δ) is 0.185 or less.
Silk tofu, fried with edible oil at an oil temperature of 150-220 ° C
Raw fried products.
JP02008299A 1999-01-28 1999-01-28 Raw silk fried products Expired - Lifetime JP3425761B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP02008299A JP3425761B2 (en) 1999-01-28 1999-01-28 Raw silk fried products

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP02008299A JP3425761B2 (en) 1999-01-28 1999-01-28 Raw silk fried products

Related Child Applications (1)

Application Number Title Priority Date Filing Date
JP2001270458A Division JP3563717B2 (en) 2001-09-06 2001-09-06 Bitter tofu

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