JP3853778B2 - 木綿豆腐の製造方法 - Google Patents
木綿豆腐の製造方法 Download PDFInfo
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- JP3853778B2 JP3853778B2 JP2003372401A JP2003372401A JP3853778B2 JP 3853778 B2 JP3853778 B2 JP 3853778B2 JP 2003372401 A JP2003372401 A JP 2003372401A JP 2003372401 A JP2003372401 A JP 2003372401A JP 3853778 B2 JP3853778 B2 JP 3853778B2
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- Prior art keywords
- magnesium chloride
- coagulant
- cotton tofu
- acid ester
- weight
- 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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- 235000013527 bean curd Nutrition 0.000 title claims description 22
- 229920000742 Cotton Polymers 0.000 title claims description 17
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims description 31
- 239000000701 coagulant Substances 0.000 claims description 24
- 229960002337 magnesium chloride Drugs 0.000 claims description 16
- 229910001629 magnesium chloride Inorganic materials 0.000 claims description 16
- 235000013322 soy milk Nutrition 0.000 claims description 16
- -1 ricinoleic acid ester Chemical class 0.000 claims description 14
- 239000003921 oil Substances 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 11
- 229940050906 magnesium chloride hexahydrate Drugs 0.000 claims description 10
- DHRRIBDTHFBPNG-UHFFFAOYSA-L magnesium dichloride hexahydrate Chemical compound O.O.O.O.O.O.[Mg+2].[Cl-].[Cl-] DHRRIBDTHFBPNG-UHFFFAOYSA-L 0.000 claims description 10
- 238000003825 pressing Methods 0.000 claims description 10
- 238000004945 emulsification Methods 0.000 claims description 8
- 239000003925 fat Substances 0.000 claims description 7
- 229960003656 ricinoleic acid Drugs 0.000 claims description 6
- FEUQNCSVHBHROZ-UHFFFAOYSA-N ricinoleic acid Natural products CCCCCCC(O[Si](C)(C)C)CC=CCCCCCCCC(=O)OC FEUQNCSVHBHROZ-UHFFFAOYSA-N 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 230000001112 coagulating effect Effects 0.000 claims 1
- 238000007493 shaping process Methods 0.000 claims 1
- 239000007787 solid Substances 0.000 claims 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 11
- 235000019634 flavors Nutrition 0.000 description 11
- 239000000839 emulsion Substances 0.000 description 10
- 239000000706 filtrate Substances 0.000 description 10
- 239000003995 emulsifying agent Substances 0.000 description 9
- 235000019198 oils Nutrition 0.000 description 9
- 239000002245 particle Substances 0.000 description 9
- 235000014113 dietary fatty acids Nutrition 0.000 description 8
- 239000000194 fatty acid Substances 0.000 description 8
- 229930195729 fatty acid Natural products 0.000 description 8
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- 230000001804 emulsifying effect Effects 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 235000019197 fats Nutrition 0.000 description 6
- 229910052749 magnesium Inorganic materials 0.000 description 6
- 239000011777 magnesium Substances 0.000 description 6
- 229940091250 magnesium supplement Drugs 0.000 description 6
- 230000015271 coagulation Effects 0.000 description 4
- 238000005345 coagulation Methods 0.000 description 4
- 239000007864 aqueous solution Substances 0.000 description 3
- 239000004744 fabric Substances 0.000 description 3
- 208000010470 Ageusia Diseases 0.000 description 2
- 235000019636 bitter flavor Nutrition 0.000 description 2
- 235000005687 corn oil Nutrition 0.000 description 2
- 239000002285 corn oil Substances 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 150000004667 medium chain fatty acids Chemical class 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 244000060011 Cocos nucifera Species 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 229920001214 Polysorbate 60 Polymers 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000008162 cooking oil Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 150000001982 diacylglycerols Chemical class 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000002612 dispersion medium Substances 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- LKSHJHJGLORTGD-UHFFFAOYSA-M sodium 3-[[3-[(2,4-dimethylphenyl)carbamoyl]-2-hydroxynaphthalen-1-yl]diazenyl]-4-hydroxybenzenesulfonate Chemical compound [Na+].CC1=C(C=CC(=C1)C)NC(=O)C=1C(=C(C2=CC=CC=C2C1)N=NC=1C=C(C=CC1O)S(=O)(=O)[O-])O LKSHJHJGLORTGD-UHFFFAOYSA-M 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
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- Beans For Foods Or Fodder (AREA)
Description
<乳化型凝固剤の調製>
乳化剤として、ポリグリセリン縮合リシノレイン酸エステル(太陽化学(株)製、サンソフトNo.818SK)を用い、表1に示すように乳化凝固剤の配合を行った。コーン油あるいはジアシルグリセロール(花王(株)製、エコナクッキングオイルB)に乳化剤を80℃にて溶解して油相を調製した後、60重量%塩化マグネシウム6水塩(赤穂化成(株)製、クリスタリン)水溶液を、油相中にホモミキサー(特殊機化工業製)5000rpm、温度65℃下で乳化しながら添加した後、回転数を10000rpmに設定し、1分間本乳化を行った。乳化終了後ただちに5℃まで冷却を行った。1昼夜5℃に保存し、乳化物凝固剤とした。該乳化凝固剤の粘度をB型粘度計(20℃)で、乳化粒子径をレーザ回折式粒度分布計(島津製作所(株)製、SALD-2100)で測定し、メジアン径を測定した。なお、測定時希釈分散媒として中鎖脂肪酸トリグリセリド(花王(株)製、ココナードMT)を使用した。
表2に示すように乳化凝固剤の配合を行い、上記実施例と同様の方法により乳化物凝固剤を調製し、上記実施例と同様の評価を行った。
実施例1〜3及び比較例1〜4
大豆IOMを用い常法によって得られた80℃の豆乳(Brix12)を30kg/分になる様に豆乳の流量を定量ポンプで調整し、また、実施例1〜3及び比較例1〜3の凝固剤を豆乳に対して塩化マグネシウム6水塩として0.3重量%になる様に定量ポンプで調整し、両者を配管内で混合、さらにマイルダー(MDN304V、荏原製作所(株)製)を用いて機械的分散を行った。分散処理液をMK箱(12L)に充填し、20分間静置して凝固させた。この凝固物を崩し、濾布を敷いた木綿用型枠(335×430×100mm)に10kg充填した後、98kPaで5分、294kPaで10分圧搾した。圧搾後、成型して木綿豆腐を調製した。
比較例4
実施例の方法によって得られた豆乳を60℃まで冷却し、この豆乳12kgに対して、塩化マグネシウム6水塩(赤穂化成(株)製クリスタリン)の30%水溶液を塩化マグネシウム6水塩として0.3重量%になるように添加し、軽く攪拌した以外は、実施例の方法で木綿豆腐を調製した。また、評価も同様に行った。
木綿豆腐の評価として、歩留り、塩化マグネシウム含有率及び風味について行った。
・歩留り
圧搾時に濾布から出てくる濾液を採取し、全採取量を測定し下記により歩留りを算出した。
歩留り(%)=(10kg−全濾液量kg)/10kg×100
・塩化マグネシウム含有率
圧搾時に濾布から出てくる濾液中のマグネシウム量をロス分として測定することにより行った。濾液中のマグネシウム量は、0.8μmメンブランフィルタにて濾過し、濾液部のマグネシウム量をキシリジルブルー法(和光純薬工業(株)製マグネシウムB−テストワコー)により定量することで行った。下記の式のように、マグネシウム量を塩化マグネシウム6水塩に換算し、塩化マグネシウム含有率を算出した。
濾液中の塩化マグネシウム含有率(%)
=濾液中マグネシウム含有量(%)×203.2/24.3
塩化マグネシウム含有率(%)
=(10kg×0.003−全濾液量kg×濾液中の塩化マグネシウム含有率(%)/100)/(10kg−全濾液量(kg))×100
・風味
Claims (2)
- 豆乳濃度が固形分量8%以上(Brix 11以上)、65℃以上の高温豆乳に、下記凝固剤を、塩化マグネシウム6水塩として対豆乳で0.25〜1.0重量%となるように添加混合して豆乳を凝固させる工程に続き行われる、崩し工程、圧搾工程、成型工程を有する木綿豆腐の製造方法。
[凝固剤]
油脂、ポリグリセリン縮合リシノレイン酸エステル、水及び塩化マグネシウムを含有し、塩化マグネシウムを塩化マグネシウム6水塩として38〜50重量%含み、ポリグリセリン縮合リシノレイン酸エステルを0.5〜3重量%含み、20℃の粘度が1000〜8000mPa・sである油中水乳化型木綿豆腐用凝固剤。 - 請求項1記載の方法により得られる木綿豆腐。
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JP2003372401A JP3853778B2 (ja) | 2003-10-31 | 2003-10-31 | 木綿豆腐の製造方法 |
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JP2003372401A JP3853778B2 (ja) | 2003-10-31 | 2003-10-31 | 木綿豆腐の製造方法 |
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JP2005130803A JP2005130803A (ja) | 2005-05-26 |
JP3853778B2 true JP3853778B2 (ja) | 2006-12-06 |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101307398B1 (ko) | 2009-07-27 | 2013-09-11 | 타카이 토후 앤 소이 밀크 이큅먼트 컴퍼니 리미티드 | 두부용 응고제 및 그 제조방법 |
US8739685B2 (en) | 2009-12-28 | 2014-06-03 | Takai Tofu & Soymilk Equipment Co. | Tofu coagulant producing apparatus and soymilk coagulation machine comprising the same |
Families Citing this family (9)
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JP2014087270A (ja) * | 2012-10-29 | 2014-05-15 | Shoutoku Co Ltd | 出汁滲み特性に優れる豆腐食品の製造方法 |
CN105377046A (zh) | 2013-06-26 | 2016-03-02 | 理研维他命股份有限公司 | 豆腐用凝固剂组合物及使用该组合物的豆腐的制造方法 |
JP6268973B2 (ja) * | 2013-11-21 | 2018-01-31 | 花王株式会社 | 豆腐用凝固剤 |
JP6030595B2 (ja) * | 2014-03-31 | 2016-11-24 | 泰喜物産株式会社 | 豆腐用凝固剤組成物およびこれを利用した豆腐の製造方法 |
JP6536776B2 (ja) * | 2014-06-13 | 2019-07-03 | 和光食品株式会社 | 脱水豆腐の製造方法、及び燻製豆腐 |
WO2017090589A1 (ja) * | 2015-11-24 | 2017-06-01 | 花王株式会社 | 充填豆腐用凝固剤 |
US9848617B1 (en) | 2016-10-11 | 2017-12-26 | Taiki Product, Inc. | Coagulant composition for tofu and method of producing tofu using the same |
CN113812608A (zh) * | 2021-08-24 | 2021-12-21 | 祖名豆制品股份有限公司 | 一种水溶性豆制品乳化凝固剂及其制备方法 |
CN115517339A (zh) * | 2022-09-22 | 2022-12-27 | 河南南街村清真食品有限公司 | 适用于豆腐加工低黏性乳液凝固剂的制备及其控释方法 |
-
2003
- 2003-10-31 JP JP2003372401A patent/JP3853778B2/ja not_active Expired - Fee Related
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101307398B1 (ko) | 2009-07-27 | 2013-09-11 | 타카이 토후 앤 소이 밀크 이큅먼트 컴퍼니 리미티드 | 두부용 응고제 및 그 제조방법 |
KR101320977B1 (ko) | 2009-07-27 | 2013-10-23 | 타카이 토후 앤 소이 밀크 이큅먼트 컴퍼니 리미티드 | 두부용 응고제 및 그 제조방법 |
US8739685B2 (en) | 2009-12-28 | 2014-06-03 | Takai Tofu & Soymilk Equipment Co. | Tofu coagulant producing apparatus and soymilk coagulation machine comprising the same |
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JP2005130803A (ja) | 2005-05-26 |
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