JP4319743B2 - Tofu-like food and production method thereof - Google Patents
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Description
【０００１】
【発明の属する技術分野】
本発明は、部分加熱変性ホエータンパク質を含有することを特徴とする豆腐様食品及びその製造方法に関する。本発明の豆腐様食品は、弾力性に富み、保水性が良好で離水が少なく、風味及び食感が良好である。
【０００２】
【従来の技術】
豆腐は大豆加工品の一つで、良質な植物性タンパク質に富む栄養食品として広く親しまれており、木綿豆腐、絹ごし豆腐、ソフト豆腐、充填豆腐等の種類がある。
豆腐の製造方法には、生搾り法と煮取り法があり、一般的には煮取り法により製造される。煮取り法は、生大豆を浸漬・摩砕したのち、これに水を加えて煮る。これにより生臭みが消え、大豆のタンパク質が液中に溶け出る。煮沸の際泡立ちを抑えるため、グリセリン脂肪酸エステルやシリコン樹脂等の消泡剤を加えるが、これを使用しない場合もある。次いで、濾過して豆乳とオカラに分ける。豆乳の温度が約７０℃に冷めたら凝固剤を加える。凝固剤としては、天然のにがり又は硫酸カルシウム、塩化マグネシウム、グルコノデルタラクトン、塩化カルシウムを１種又は２種以上併用して用いることもある。凝固剤の加え方や豆腐の固め方は、豆腐の種類により異なる。
【０００３】
豆腐の製造においては、凝固剤の種類やその添加量、凝固剤を添加するタイミング等により、得られる豆腐の弾力性、保水性等の物性や滑らかさ等の食感が異なる場合があるため、一定の品質を有する豆腐を製造するには製造者の熟練を要する。また、工業的に豆腐を製造する場合にも、品質の安定した豆腐を得るのは難しく、このためグルコノデルタラクトン、硫酸カルシウム、あるいはこれらを含む混合凝固剤、にがり（塩化マグネシウム）に少量の水と食用油脂、リン脂質、乳化剤及び熱湯を混合して得られるにがり分散剤（特開昭５９−６３１５４号公報）、にがりとポリグリセリン脂肪酸エステルとジグリセライドを含有する乳化型豆腐凝固剤（特開平５−３０４９２３号公報）等を用いて豆腐を製造する方法も提供されている。これらの凝固剤を用いることにより、一定の品質を有する豆腐を得ることはできるものの、得られる豆腐は、崩れやすく、弾力性に欠け、離水があるといった問題を有する。
【０００４】
【発明が解決しようとする課題】
本発明は、弾力性に富み、保水性が良好で離水が少なく、風味及び食感の良好な豆腐様食品を提供することを課題とする。
本発明において、豆腐様食品の弾力性とは、崩れ難く、弾力のある物性のことをいい、破断解析装置としてレオナー（ＲＥ−３３０５、山電社製）を用いて測定を行った時の破断強度の値が、１０〜２００ｇ／ｃｍ2 の値を示すもである。
また、豆腐様食品の保水性とは、水分を分離しないで保持できることをいい、本発明においては、離水率を保水性の指標とすることができ、離水率が０〜７重量％であるとき、保水性が良好である。
【０００５】
【発明を解決するための手段】
本発明者らは、上述した課題に鑑み鋭意研究を重ねた結果、豆乳に部分加熱変性ホエータンパク質及び凝固剤を添加することにより、弾力性に富み、保水性が良好で離水が少なく、風味及び食感の良好な豆腐様食品が得られることを見出し、本発明を完成させるに至った。
通常、ホエータンパク質分子は球状を呈しているが、特定の条件で部分的に加熱変性させることによりタンパク質分子が鎖状に連結した可溶性の凝集体を形成する。本発明では、この可溶性の凝集体を含んだ部分加熱変性ホエータンパク質を、豆腐の製造に通常用いられている凝固剤とともに豆乳に添加して豆腐様食品を製造することにより、弾力性に富み、保水性が良好で離水が少なく、風味及び食感の良好な豆腐様食品が得られた。すなわち、部分加熱変性ホエータンパク質が、疎水結合やＳ−Ｓ結合等の結合を介し、原料である大豆のタンパク質と相互作用し、ネットワーク構造を形成することにより、弾力性及び保水性の良好な豆腐様食品が得られるものである。
【０００６】
【発明の実施の形態】
本発明における豆腐様食品の製造は、部分加熱変性ホエータンパク質を添加すること以外は通常の豆腐の製造方法に従って行うことができる。
本発明において豆腐様食品の原料とする豆乳は、通常、豆腐の製造に用いられている豆乳であればいずれのものも使用することができ、例えば、丸大豆から得られる豆乳液、全脂豆乳粉末から得られる豆乳液、分離大豆タンパクから得られる豆乳液、市販品の豆乳等を例示することができる。丸大豆から豆乳液を調製するには、丸大豆を５〜３０℃の水温で、８〜２４時間浸漬した後、磨砕し、原料大豆の７〜８倍（浸漬時の吸水量も含め）に加水し、脂肪酸モノグリセリドやシリコン樹脂等の消泡剤を加え、加熱・荒煮（例えば、５分間で１００℃まで昇温させ、そのままの温度で３〜５分間保持）して、豆乳中に大豆のタンパク質や脂肪分を溶出させると共に、殺菌を行ってインヒビターの活性を失活させ、豆乳液とオカラを分離することによって得ることができる。また、全脂豆乳粉末から得られる豆乳液の調製は、全脂豆乳粉末に７〜１５倍量、好ましくは９〜１１倍量加水し、加熱（例えば、２〜１０分間で１００℃まで昇温させ、そのまま２〜１０分保持）し、撹拌した後、放冷することによって得ることができる。また、分離大豆タンパクから得られる豆乳液を調製するには、タンパク質濃度５０％以上の分離大豆タンパク質粉末に水、油脂、各種乳化剤、必要に応じ澱粉を加えて加熱乳化することによって得ることができる。
【０００７】
本発明において、部分加熱変性ホエータンパク質は、タンパク質濃度が２０重量％以下、好ましくは、０．５〜１５重量％、特に好ましくは、７〜８重量％、ｐＨが６〜８、塩類イオン濃度が０．５重量％以下、好ましくは０．０１〜０．３重量％となるように、ホエータンパク質溶液を調製し、６０〜９５℃、好ましくは、８０〜９０℃で加熱処理することにより得ることができる。いずれにしても、ホエータンパク質が加熱凝固しない条件で加熱処理を行えばよく、そのためには、ホエータンパク質溶液のタンパク質濃度、塩類イオン濃度、ｐＨ、さらには加熱温度と時間を上述の条件に設定することが好ましい。タンパク質濃度が２０重量％を超えると、加熱中に溶液の粘度が高くなり、一部あるいは全体がゲル化するため好ましくなく、０．５重量％未満では十分な効果を発揮することができないため好ましくない。また、ｐＨが６未満では、加熱中にタンパク質が凝集し沈殿するため好ましくなく、ｐＨが８を超えると風味が悪くなるため好ましくない。また、塩類イオン濃度が、０．５重量％を超えると、加熱中にタンパク質が凝集し沈殿するため好ましくない。また、加熱温度が６０℃未満では、ホエータンパク質分子の疎水結合が十分に増加せず、可溶性の凝集体が生成されないため好ましくなく、９５℃を超えると加熱中にタンパク質がゲル化するため好ましくない。このようにして調製される部分加熱変性ホエータンパク質は、溶液のまま、あるいは常法に従って乾燥させ、粉末としたものを用いることもできる。
【０００８】
上記のホエ−タンパク質の加熱変性度は、疎水性度を測定することにより数値化することができる。疎水性度は、被験ホエータンパク質溶液を０．１〜０．３ｇタンパク質／ｌとなるよう希釈し、８ｍＭの１−アニリノナフタレン−８−スルホン酸を蛍光プローブとして添加し、蛍光光度計を用い励起波長３７０ｎｍ、蛍光波長４７０ｎｍにて測定し、得られた値（蛍光強度）をホエータンパク質（ｍｇ）当たりで示したものである。本発明における部分加熱変性ホエータンパク質の疎水性度は、好ましくは５０ＦＩ／ｍｇタンパク質以上、特に好ましくは１００ＦＩ／ｍｇタンパク質以上である。
【０００９】
本発明において、部分加熱変性ホエータンパク質の調製に用いられるホエータンパク質は、牛乳から調製された主にラクトアルブミン、ラクトグロブリンを含有するものであり、チーズ製造時に副産物として得られるチーズホエータンパク質、牛乳に酸を加えてカゼインを除去した酸ホエータンパク質又はこれらを脱塩処理してミネラル及び乳糖を除いたもの、エタノールを添加してタンパク質画分のみを沈殿回収した分離ホエータンパク質等を用いることができる。これらのホエータンパク質の中でもホエータンパク質濃縮物（以下、ＷＰＣという）、ホエータンパク質分離物（以下、ＷＰＩという）等を用いることが好ましい。
本発明では、上述のようにして調整される豆乳に対して、部分加熱変性ホエ−タンパク質を０．１〜７．５重量％、好ましくは０．１〜１．５重量％及び凝固剤を０．１〜５重量％添加した豆乳液より豆腐様食品を製造することによって、弾力性及び保水性が優れ、離水が少なく、風味及び食感の良好な豆腐様食品を得ることができる。部分加熱変性ホエ−タンパク質が０．１重量％未満では、得られた豆腐様食品の弾力性及び保水性が改善されず、７．５重量％を超えると、風味の低下とともに、硬い食感となり好ましくない。また、もう一方の添加剤である凝固剤は０．１重量％未満では、凝固速度が遅くなり、所期の弾力性が得られず、逆に５重量％を超えると、得られた豆腐様食品の食感が低下する。
【００１０】
本発明において凝固剤は、通常、豆腐の製造に用いられている凝固剤であればいずれのものも使用することができ、例えば、グルコノデルタラクトン、硫酸カルシウムの各種水和物、塩化カルシウム、塩化マグネシウム、天然にがり等を例示することができる。凝固剤の添加量は豆乳に対して、０．１〜５重量％添加することが好ましい。
本発明では、上述のようにして調製される豆乳、部分加熱変性ホエータンパク質及び凝固剤を用いて豆腐様食品を製造する。豆乳に対して、部分加熱変性ホエータンパク質を０．１〜７．５重量％、好ましくは０．１〜１．５重量％及び凝固剤を０．１〜５重量％添加して豆乳液を調製し、これを適当な大きさの容器に充填して、８０℃以下、好ましくは、５０〜７０℃で加熱し、１０分〜１夜、好ましくは、３０〜１２０分静置する。また、豆乳液を容器に充填し、室温にて１０分〜１夜静置することもでき、さらに８０℃以下、好ましくは５０〜７０℃で加熱又は室温で放置して凝固させ、凝固液を濾過脱水してもよい。次いで、豆乳が凝固した後、５〜６０℃で１〜２４時間静置させることにより、本発明の目的とする豆腐様食品を得ることができる。
【００１１】
【実施例】
実施例１
（１）ＷＰＩ（Ｈｉｐｒｏ；乾物重量当たりのタンパク質含量：９７．８重量％、ダビスコ社製）１１．３ｇを脱イオン水１３８．７ｇに溶解し、湯浴中で撹拌しながら加熱し、液温が８５℃になってから３０分間保持した後、室温に戻し、部分加熱変性ホエータンパク質を調製した。この部分加熱変性ホエータンパク質の疎水性度は１００ＦＩ／ｍｇタンパク質であった。
（２）本発明品１の調製；豆乳６００ｇに、実施例１の（１）で得られた部分加熱変性ホエータンパク質及びグルコノデルタラクトン（以下、ＧＤＬという）７．５ｇを加えて撹拌し、豆乳液を得た。直ちに、豆乳液を５０ｇずつプリン容器（８０ｇ容量）３個に移した。これを室温で４時間静置し、水で冷却後、５℃で１日静置して本発明品１を得た。
（３）比較品１の調製；部分加熱変性ホエータンパク質は添加せずに、豆乳６００ｇにＧＤＬを７．５ｇを加えて撹拌し豆乳液を得た。直ちに、豆乳液を５０ｇずつプリン容器（８０ｇ容量）３個に移した。これを室温で４時間静置し、水で冷却後、５℃で１日静置して比較品１を得た。
（４）比較品２の調製；ＷＰＩ１１．３ｇを脱イオン水１３８．７ｇに溶解し、未変性のホエータンパク質溶液を調製した。豆乳６００ｇに未変性のホエータンパク質溶液及びＧＤＬ７．５ｇを加えて撹拌し豆乳液を得た。直ちに、豆乳液を５０ｇずつプリン容器（８０ｇ容量）３個に移した。これを室温で４時間静置し、水で冷却後、５℃で１日静置して比較品２を得た。
【００１２】
試験例１
本発明品１、比較品１及び２の弾力性及び保水性を測定し、官能評価を行った。
（１）弾力性の測定
弾力性は、破断解析装置としてレオナー（ＲＥ−３３０５、山電社製）を用いて測定を行った。直径１６ｍｍのプランジャーを用い、試料台の上昇速度３０ｃｍ／分で、試料５０ｇ（２０℃）の切断面に対する垂直方向への荷重を測定した。破断点での荷重（破断強度：ｇ／ｃｍ2 ）を測定し、これを弾力性の指標とした。本発明において、破断強度の値が１０〜２００ｇ／ｃｍ2 であるとき、豆腐様食品としての弾力性が良好であるとした。
（２） 保水性の測定
保水性は、目開き径３００μｍのふるいの重量（Ａ）を電子瓶で測定し、次いで、ふるいに試料をのせた重量（Ｂ）を測定した。そのまま２０℃で３０分放置した後、ふるいに付着した水分をふき取り、重量（Ｃ）を測定した。これらの値から次式により離水率を求め、これを保水性の指標とした。
離水率（重量％） ＝ （Ｂ−Ｃ）／（Ｂ−Ａ） × １００
本発明において、離水率の値が小さいほど、離水が少なく離水率が０〜７重量％であるとき、保水性が良好であるとした。
（３）官能評価
官能評価は、１０名の熟練パネラーに本発明品１、比較品１及び２を１０ｇ（品温１０℃）ずつ食してもらい、風味（大豆の風味を感じるか）及び食感（弾力性があるか）について、次に示す５段階で評価した。５点；全く好ましい、４点；好ましい、３点；どちらとも言えない、２点；好ましくない、１点；全く好ましくない、とした。
結果を表１に示す。
【００１３】
【表１】
実施例２
（１）ＷＰＣ（Ａｌａｃｅｎ１３２、乾物重量当たりのタンパク質含量８３重量％、ニュージーランド・デイリー・インダストリー社製）２２ｇを脱イオン水１２８ｇに溶解し、これを湯浴中で撹拌しながら加熱し、液温が８０℃になってから１０分間保持した。その後、室温に戻し、部分加熱変性ホエータンパク質を調製した。この部分加熱変性ホエータンパク質の疎水性度は７０ＦＩ／ｍｇタンパク質であった。
（２）本発明品２の調製；豆乳２００ｇに、実施例２の（１）で得られた部分加熱変性ホエータンパク質及びＧＤＬ７．５ｇを加えて撹拌し、豆乳液を得た。直ちに、豆乳液を５０ｇずつプリン容器（８０ｇ容量）３個に移した。これを５０℃で２時間静置し、水で冷却後、５℃で１日静置して本発明品２を得た。
（３）比較品３の調製；部分加熱変性ホエータンパク質は添加せずに、豆乳６００ｇにＧＤＬを１２．９ｇを加えて撹拌し豆乳液を得た。直ちに、豆乳液を５０ｇずつプリン容器（８０ｇ容量）３個に移した。これを５０℃で２時間静置し、水で冷却後、５℃で１日静置して比較品３を得た。
（４）比較品４の調製；ＷＰＣ２２ｇを脱イオン水１２８ｇに溶解し、未変性のホエータンパク質溶液を調製した。豆乳２００ｇに未変性のホエータンパク質溶液及びＧＤＬ７．５ｇを加えて撹拌し豆乳液を得た。直ちに、豆乳液を５０ｇずつプリン容器（８０ｇ容量）３個に移した。これを５０℃で２時間静置し、水で冷却後、５℃で１日静置して比較品４を得た。
【００１５】
試験例２
試験例１と同様にして、本発明品２、比較品３及び４の弾力性及び保水性を測定し、官能評価を行った。
結果を表２に示す。
【００１６】
【表２】
部分加熱変性ホエータンパク質を添加して得られた本発明品１及び２の豆腐様食品は、弾力性があり、離水も少なく、保水性が良好であった。官能評価の結果も、本発明品２は弾力が有り、好ましい食感であるとの評価を得た。
一方で、部分加熱変性ホエータンパク質を添加していない比較品１及び比較品３、未変性のホエータンパク質を添加して得られた比較品２及び比較品４は、弾力性がなく、離水も多く、保水性が悪かった。官能評価の結果も大豆の風味は感じられたものの、弾力がなくボソボソした食感であるとの評価であった。
【００１８】
【発明の効果】
本発明は、弾力性に富み、保水性が良好で離水が少なく、風味及び食感の良好な豆腐様食品を提供することができる。
また、本発明の豆腐様食品の製造方法は、豆乳に部分加熱変性ホエータンパク質及び凝固剤を添加するものであり、一定の品質を有する豆腐様食品を安定的に製造することができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a tofu-like food characterized by containing a partially heat-denatured whey protein and a method for producing the same. The tofu-like food of the present invention has high elasticity, good water retention, little water separation, and good flavor and texture.
[0002]
[Prior art]
Tofu is one of the processed soybean products and is widely popular as a nutritive food rich in high-quality vegetable protein. There are various types such as cotton tofu, silken tofu, soft tofu, and filled tofu.
Tofu production methods include a raw squeezing method and a boiled method, which are generally produced by a boiled method. The stew method is to immerse and grind raw soybeans, then add water and boil it. As a result, the raw odor disappears and soy protein dissolves into the liquid. In order to suppress foaming during boiling, an antifoaming agent such as glycerin fatty acid ester or silicone resin is added, but this may not be used. Next, it is filtered and divided into soy milk and okara. When the soymilk cools to about 70 ° C., add a coagulant. As the coagulant, natural bittern or calcium sulfate, magnesium chloride, glucono delta lactone, calcium chloride may be used alone or in combination of two or more. How to add a coagulant and how to harden tofu differ depending on the type of tofu.
[0003]
In the production of tofu, depending on the type and amount of coagulant, the timing of adding the coagulant, etc., the elasticity of the obtained tofu, physical properties such as water retention and smoothness, etc. may vary, Manufacturing a tofu with a certain quality requires the skill of the manufacturer. In addition, when manufacturing tofu industrially, it is difficult to obtain a tofu with stable quality. For this reason, a small amount of glucono delta lactone, calcium sulfate, or a mixed coagulant containing these, bittern (magnesium chloride) A bittern dispersant obtained by mixing water with edible fats and oils, phospholipid, emulsifier and hot water (JP 59-63154 A), emulsified tofu coagulant containing bittern, polyglycerin fatty acid ester and diglyceride A method for producing tofu using No. 5-304923) is also provided. By using these coagulants, tofu having a certain quality can be obtained, but the tofu obtained has problems that it tends to collapse, lacks elasticity, and has water separation.
[0004]
[Problems to be solved by the invention]
An object of the present invention is to provide a tofu-like food that is rich in elasticity, has good water retention, has little water separation, and has a good flavor and texture.
In the present invention, the elasticity of the tofu-like food means that the tofu-like food is hard to collapse and means an elastic property, and is a rupture when measured using a Leoner (RE-3305, manufactured by Yamaden Co., Ltd.) as a rupture analysis device. The strength value is 10 to 200 g / cm 2 .
In addition, the water retention of tofu-like food means that the water can be retained without separation. In the present invention, the water separation rate can be used as an index of water retention, and the water separation rate is 0 to 7% by weight. The water retention is good.
[0005]
[Means for Solving the Invention]
As a result of intensive studies in view of the above-mentioned problems, the present inventors have added a partially heat-denatured whey protein and a coagulant to soy milk, so that it has high elasticity, good water retention, little water separation, flavor and It has been found that a tofu-like food having a good texture can be obtained, and the present invention has been completed.
Normally, whey protein molecules have a spherical shape, but are partially heat-denatured under specific conditions to form soluble aggregates in which protein molecules are linked in a chain. In the present invention, the partially heated denatured whey protein containing this soluble aggregate is added to soy milk together with a coagulant usually used in the production of tofu to produce a tofu-like food, which is rich in elasticity, A tofu-like food having good water retention, little water separation, and good flavor and texture was obtained. That is, the partially heat-denatured whey protein interacts with the soybean protein as a raw material through a bond such as a hydrophobic bond or an S—S bond to form a network structure, thereby tofu with good elasticity and water retention. Like foods.
[0006]
DETAILED DESCRIPTION OF THE INVENTION
The production of the tofu-like food according to the present invention can be carried out according to a normal method for producing tofu, except that the partially heated denatured whey protein is added.
In the present invention, the soy milk used as the raw material for the tofu-like food can be any soy milk that is usually used in the production of tofu. For example, soy milk liquid obtained from whole soybeans, full-fat soy milk Examples include soy milk liquid obtained from powder, soy milk liquid obtained from separated soy protein, and commercially available soy milk. To prepare soymilk from whole soybeans, whole soybeans are immersed for 8 to 24 hours at a water temperature of 5 to 30 ° C. and then ground to 7 to 8 times the raw soybeans (including water absorption during immersion). And add antifoaming agents such as fatty acid monoglyceride and silicone resin, heat and boil (for example, raise the temperature to 100 ° C. in 5 minutes and hold at that temperature for 3 to 5 minutes) in the soy milk It can be obtained by eluting the protein and fat of soy and sterilizing it to inactivate the inhibitor activity and separating the soy milk solution and okara. Moreover, preparation of the soymilk liquid obtained from a full-fat soymilk powder adds 7-15 times amount to a full-fat soymilk powder, Preferably it adds 9-11 times amount, and heats (for example, raises to 100 degreeC in 2 to 10 minutes) And hold for 2 to 10 minutes), and after stirring, it can be obtained by cooling. In addition, a soy milk solution obtained from isolated soy protein can be obtained by adding water, fats and oils, various emulsifiers, and, if necessary, starch to a soy protein powder having a protein concentration of 50% or more, followed by heat emulsification. .
[0007]
In the present invention, the partially heated denatured whey protein has a protein concentration of 20% by weight or less, preferably 0.5 to 15% by weight, particularly preferably 7 to 8% by weight, pH 6 to 8 and a salt ion concentration. Obtained by preparing a whey protein solution so that it is 0.5 wt% or less, preferably 0.01 to 0.3 wt%, and heat-treating at 60 to 95 ° C., preferably 80 to 90 ° C. Can do. In any case, the heat treatment may be performed under the condition that the whey protein is not heated and coagulated. For that purpose, the protein concentration, salt ion concentration, pH, and heating temperature and time of the whey protein solution are set to the above-mentioned conditions. It is preferable. If the protein concentration exceeds 20% by weight, the viscosity of the solution increases during heating, and part or the whole gels, which is not preferable, and if it is less than 0.5% by weight, a sufficient effect cannot be exhibited. Absent. Moreover, if the pH is less than 6, it is not preferable because proteins aggregate and precipitate during heating, and if the pH exceeds 8, it is not preferable because the flavor deteriorates. In addition, when the salt ion concentration exceeds 0.5% by weight, the protein aggregates and precipitates during heating, which is not preferable. Moreover, when the heating temperature is less than 60 ° C., the hydrophobic bond of the whey protein molecule does not increase sufficiently and a soluble aggregate is not generated, and when it exceeds 95 ° C., the protein gels during heating, which is not preferable. . The partially heat-denatured whey protein thus prepared can be used in the form of a solution or dried by a conventional method to form a powder.
[0008]
The degree of heat denaturation of the whey protein can be quantified by measuring the hydrophobicity. The hydrophobicity is determined by diluting the test whey protein solution to 0.1 to 0.3 g protein / l, adding 8 mM 1-anilinonaphthalene-8-sulfonic acid as a fluorescent probe, and using a fluorometer. The values (fluorescence intensity) measured at an excitation wavelength of 370 nm and a fluorescence wavelength of 470 nm are shown per whey protein (mg). The hydrophobicity of the partially heat-denatured whey protein in the present invention is preferably 50 FI / mg protein or more, particularly preferably 100 FI / mg protein or more.
[0009]
In the present invention, the whey protein used for the preparation of the partially heat-denatured whey protein mainly contains lactalbumin and lactoglobulin prepared from milk. An acid whey protein from which casein has been removed by adding an acid, a protein obtained by desalting these to remove minerals and lactose, a separated whey protein in which only a protein fraction is precipitated and recovered by adding ethanol, and the like can be used. Among these whey proteins, it is preferable to use a whey protein concentrate (hereinafter referred to as WPC), a whey protein isolate (hereinafter referred to as WPI) or the like.
In the present invention, the partially heated denatured whey protein is 0.1 to 7.5% by weight, preferably 0.1 to 1.5% by weight, and the coagulant is 0% with respect to the soymilk prepared as described above. By producing a tofu-like food from a soy milk solution added at 1 to 5% by weight, a tofu-like food having excellent elasticity and water retention, little water separation, and good flavor and texture can be obtained. If the partially heated denatured whey protein is less than 0.1% by weight, the elasticity and water retention of the obtained tofu-like food will not be improved, and if it exceeds 7.5% by weight, the flavor will decrease and the texture will become hard. It is not preferable. On the other hand, if the coagulant as the other additive is less than 0.1% by weight, the coagulation rate becomes slow and the desired elasticity cannot be obtained. Conversely, if it exceeds 5% by weight, the obtained tofu-like is obtained. The texture of the food is reduced.
[0010]
As the coagulant in the present invention, any coagulant usually used in the production of tofu can be used. For example, glucono delta lactone, various hydrates of calcium sulfate, calcium chloride, Examples include magnesium chloride and natural bittern. The addition amount of the coagulant is preferably 0.1 to 5% by weight based on soy milk.
In the present invention, a tofu-like food is produced using soy milk, a partially heated denatured whey protein and a coagulant prepared as described above. A soy milk solution is prepared by adding 0.1 to 7.5% by weight, preferably 0.1 to 1.5% by weight of a partially heat-denatured whey protein and 0.1 to 5% by weight of a coagulant to soy milk. Then, this is filled into a container of an appropriate size, heated at 80 ° C. or lower, preferably 50 to 70 ° C., and allowed to stand for 10 minutes to one night, preferably 30 to 120 minutes. Alternatively, the soy milk solution can be filled in a container and allowed to stand at room temperature for 10 minutes to overnight, and further solidified by heating at 80 ° C. or less, preferably 50 to 70 ° C. or standing at room temperature. It may be filtered and dehydrated. Next, after the soymilk is solidified, the tofu-like food targeted by the present invention can be obtained by allowing it to stand at 5 to 60 ° C. for 1 to 24 hours.
[0011]
【Example】
Example 1
(1) 11.3 g of WPI (Hipro; protein content per dry matter weight: 97.8% by weight, manufactured by Davisco) was dissolved in 138.7 g of deionized water and heated with stirring in a hot water bath. After maintaining at 85 ° C. for 30 minutes, the temperature was returned to room temperature to prepare partially heated denatured whey protein. The hydrophobicity of this partially heated denatured whey protein was 100 FI / mg protein.
(2) Preparation of the product 1 of the present invention: To 600 g of soy milk, 7.5 g of the partially heated denatured whey protein and glucono delta lactone (hereinafter referred to as GDL) obtained in (1) of Example 1 were added and stirred. A soy milk solution was obtained. Immediately, 50 g of soymilk was transferred to 3 pudding containers (80 g capacity). This was allowed to stand at room temperature for 4 hours, cooled with water, and then allowed to stand at 5 ° C. for 1 day to obtain the product 1 of the present invention.
(3) Preparation of comparative product 1: Without adding partially heated denatured whey protein, 7.5 g of GDL was added to 600 g of soymilk and stirred to obtain a soymilk solution. Immediately, 50 g of soymilk was transferred to 3 pudding containers (80 g capacity). This was allowed to stand at room temperature for 4 hours, cooled with water, and then allowed to stand at 5 ° C. for 1 day to obtain a comparative product 1.
(4) Preparation of comparative product 2: 11.3 g of WPI was dissolved in 138.7 g of deionized water to prepare a native whey protein solution. An unmodified whey protein solution and 7.5 g of GDL were added to 600 g of soy milk and stirred to obtain a soy milk solution. Immediately, 50 g of soymilk was transferred to 3 pudding containers (80 g capacity). This was allowed to stand at room temperature for 4 hours, cooled with water, and then allowed to stand at 5 ° C. for 1 day to obtain a comparative product 2.
[0012]
Test example 1
The elasticity and water retention of the inventive product 1 and the comparative products 1 and 2 were measured, and sensory evaluation was performed.
(1) Measurement of elasticity The elasticity was measured using Leoner (RE-3305, manufactured by Yamadensha) as a fracture analysis device. Using a plunger with a diameter of 16 mm, the load in the vertical direction with respect to the cut surface of 50 g (20 ° C.) of the sample was measured at an ascending rate of 30 cm / min. The load at the breaking point (breaking strength: g / cm 2 ) was measured and used as an index of elasticity. In the present invention, when the value of breaking strength is 10 to 200 g / cm 2 , the elasticity as a tofu-like food is considered good.
(2) Measurement of water retention The water retention was performed by measuring the weight (A) of a sieve having an aperture of 300 μm with an electronic bottle, and then measuring the weight (B) of the sample placed on the sieve. The mixture was allowed to stand at 20 ° C. for 30 minutes, and the water adhering to the sieve was wiped off, and the weight (C) was measured. From these values, the water separation rate was determined by the following formula, and this was used as an index of water retention.
Water separation rate (% by weight) = (BC) / (BA) × 100
In the present invention, the smaller the value of the water separation rate, the less water separation and the better the water retention when the water separation rate is 0 to 7% by weight.
(3) Sensory evaluation Sensory evaluation was conducted by having 10 skilled panelists eat the product 1 of the present invention and the comparative products 1 and 2 in 10 g (product temperature 10 ° C.), flavor (feels the flavor of soybeans) and texture The following five levels were evaluated for (elasticity). 5 points; completely preferred, 4 points; preferred, 3 points; neither can be said, 2 points; not preferred, 1 point;
The results are shown in Table 1.
[0013]
[Table 1]
Example 2
(1) Dissolve 22 g of WPC (Alacen 132, protein content 83% by weight of dry matter, New Zealand Daily Industry) in 128 g of deionized water and heat it with stirring in a hot water bath. The temperature was maintained for 10 minutes after reaching 80 ° C. Thereafter, the temperature was returned to room temperature, and a partially heated denatured whey protein was prepared. The hydrophobicity of this partially heated denatured whey protein was 70 FI / mg protein.
(2) Preparation of Invention Product 2: To 200 g of soy milk, the partially heated denatured whey protein obtained in (1) of Example 2 and 7.5 g of GDL were added and stirred to obtain a soy milk solution. Immediately, 50 g of soymilk was transferred to 3 pudding containers (80 g capacity). This was left to stand at 50 ° C. for 2 hours, cooled with water, and then left at 5 ° C. for 1 day to obtain the product 2 of the present invention.
(3) Preparation of Comparative Product 3: Without adding the partially heat-denatured whey protein, 12.9 g of GDL was added to 600 g of soy milk and stirred to obtain a soy milk solution. Immediately, 50 g of soymilk was transferred to 3 pudding containers (80 g capacity). This was left to stand at 50 ° C. for 2 hours, cooled with water, and then left at 5 ° C. for 1 day to obtain a comparative product 3.
(4) Preparation of comparative product 4; 22 g of WPC was dissolved in 128 g of deionized water to prepare a native whey protein solution. An unmodified whey protein solution and 7.5 g of GDL were added to 200 g of soy milk and stirred to obtain a soy milk solution. Immediately, 50 g of soymilk was transferred to 3 pudding containers (80 g capacity). This was left to stand at 50 ° C. for 2 hours, cooled with water, and then left at 5 ° C. for 1 day to obtain a comparative product 4.
[0015]
Test example 2
In the same manner as in Test Example 1, the elasticity and water retention of the product 2 of the present invention and the comparative products 3 and 4 were measured, and sensory evaluation was performed.
The results are shown in Table 2.
[0016]
[Table 2]
The tofu-like foods of the invention products 1 and 2 obtained by adding the partially heated denatured whey protein were elastic, had little water separation, and had good water retention. As a result of sensory evaluation, the product 2 of the present invention was evaluated to have elasticity and a favorable texture.
On the other hand, Comparative Product 1 and Comparative Product 3 to which no partially heated denatured whey protein is added, and Comparative Product 2 and Comparative Product 4 obtained by adding undenatured whey protein are not elastic and have high water separation. The water retention was poor. The result of sensory evaluation was that the taste of soybean was felt, but it was evaluated as having a soft texture without elasticity.
[0018]
【The invention's effect】
INDUSTRIAL APPLICABILITY The present invention can provide a tofu-like food that is rich in elasticity, has good water retention, has little water separation, and has a good flavor and texture.
Moreover, the manufacturing method of the tofu-like food of this invention adds a partially heat-denatured whey protein and a coagulant to soy milk, and can manufacture the tofu-like food which has fixed quality stably.
Claims (4)
疎水性度：披験ホエータンパク質溶液を０．１〜０．３ｇタンパク質／ｌとなるよう希釈し、８ｍＭの１−アニリノナフタレン−８−スルホン酸を蛍光プロ−ブとして添加し、蛍光光度計を用い励起波長３７０ｎｍ、蛍光波長４７０ｎｍにて測定し、得られた値（蛍光強度）をホエータンパク質（ｍｇ）当たりで示したもの。It was obtained by heating a partially heated denatured whey protein solution having a hydrophobicity of 50 FI / mg protein or more obtained by drying it as a main raw material and heat-treating the whey protein under conditions that do not heat and coagulate. A tofu-like food with good elasticity and water retention, characterized by adding a substance and gelling without heating .
Hydrophobicity: The test whey protein solution was diluted to 0.1 to 0.3 g protein / l, 8 mM 1-anilinonaphthalene-8-sulfonic acid was added as a fluorescent probe, and the fluorometer Was measured at an excitation wavelength of 370 nm and a fluorescence wavelength of 470 nm, and the obtained value (fluorescence intensity) was shown per whey protein (mg).
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| JP22700199A JP4319743B2 (en) | 1999-08-11 | 1999-08-11 | Tofu-like food and production method thereof |
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| JP22700199A JP4319743B2 (en) | 1999-08-11 | 1999-08-11 | Tofu-like food and production method thereof |
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