JP4804761B2 - Coagulation preparation for tofu - Google Patents
Coagulation preparation for tofu Download PDFInfo
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- JP4804761B2 JP4804761B2 JP2005020612A JP2005020612A JP4804761B2 JP 4804761 B2 JP4804761 B2 JP 4804761B2 JP 2005020612 A JP2005020612 A JP 2005020612A JP 2005020612 A JP2005020612 A JP 2005020612A JP 4804761 B2 JP4804761 B2 JP 4804761B2
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- 235000013527 bean curd Nutrition 0.000 title claims description 45
- 238000002360 preparation method Methods 0.000 title claims description 18
- 230000015271 coagulation Effects 0.000 title claims description 9
- 238000005345 coagulation Methods 0.000 title claims description 9
- 239000000701 coagulant Substances 0.000 claims description 31
- -1 ricinoleic acid ester Chemical class 0.000 claims description 22
- 239000000839 emulsion Substances 0.000 claims description 14
- 239000003995 emulsifying agent Substances 0.000 claims description 13
- 229910017053 inorganic salt Inorganic materials 0.000 claims description 9
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical group [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims description 8
- 229960003656 ricinoleic acid Drugs 0.000 claims description 7
- FEUQNCSVHBHROZ-UHFFFAOYSA-N ricinoleic acid Natural products CCCCCCC(O[Si](C)(C)C)CC=CCCCCCCCC(=O)OC FEUQNCSVHBHROZ-UHFFFAOYSA-N 0.000 claims description 7
- 229910001629 magnesium chloride Inorganic materials 0.000 claims description 4
- 239000012071 phase Substances 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 239000008346 aqueous phase Substances 0.000 claims description 2
- 239000007762 w/o emulsion Substances 0.000 claims 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 17
- 239000000194 fatty acid Substances 0.000 description 17
- 229930195729 fatty acid Natural products 0.000 description 17
- 235000013322 soy milk Nutrition 0.000 description 14
- 239000003921 oil Substances 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 235000019198 oils Nutrition 0.000 description 7
- 125000004432 carbon atom Chemical group C* 0.000 description 6
- 150000004665 fatty acids Chemical class 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 238000003860 storage Methods 0.000 description 6
- 239000006185 dispersion Substances 0.000 description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 5
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 4
- 239000000470 constituent Substances 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 4
- 235000002639 sodium chloride Nutrition 0.000 description 4
- 150000003626 triacylglycerols Chemical class 0.000 description 4
- 229920003171 Poly (ethylene oxide) Polymers 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 230000001804 emulsifying effect Effects 0.000 description 3
- 150000002148 esters Chemical group 0.000 description 3
- 229960002337 magnesium chloride Drugs 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 230000000704 physical effect Effects 0.000 description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- 235000019484 Rapeseed oil Nutrition 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- NWGKJDSIEKMTRX-AAZCQSIUSA-N Sorbitan monooleate Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O NWGKJDSIEKMTRX-AAZCQSIUSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 239000001110 calcium chloride Substances 0.000 description 2
- 229960002713 calcium chloride Drugs 0.000 description 2
- 229910001628 calcium chloride Inorganic materials 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 235000005687 corn oil Nutrition 0.000 description 2
- 239000002285 corn oil Substances 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000006116 polymerization reaction Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- JNYAEWCLZODPBN-JGWLITMVSA-N (2r,3r,4s)-2-[(1r)-1,2-dihydroxyethyl]oxolane-3,4-diol Chemical compound OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O JNYAEWCLZODPBN-JGWLITMVSA-N 0.000 description 1
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- ZORQXIQZAOLNGE-UHFFFAOYSA-N 1,1-difluorocyclohexane Chemical compound FC1(F)CCCCC1 ZORQXIQZAOLNGE-UHFFFAOYSA-N 0.000 description 1
- ZVTDEEBSWIQAFJ-KHPPLWFESA-N 2-hydroxypropyl (z)-octadec-9-enoate Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(C)O ZVTDEEBSWIQAFJ-KHPPLWFESA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- ZYVZNHUBXABSPD-UHFFFAOYSA-N C(CCCCCCCC=C/CCCCCCCC)(=O)O.C(CCCCCCCC=C/CCCCCCCC)(=O)O.C(CCCCCCCC=C/CCCCCCCC)(=O)O.C(C(C)O)O Chemical compound C(CCCCCCCC=C/CCCCCCCC)(=O)O.C(CCCCCCCC=C/CCCCCCCC)(=O)O.C(CCCCCCCC=C/CCCCCCCC)(=O)O.C(C(C)O)O ZYVZNHUBXABSPD-UHFFFAOYSA-N 0.000 description 1
- 206010010214 Compression fracture Diseases 0.000 description 1
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 1
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 229920001213 Polysorbate 20 Polymers 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 239000004147 Sorbitan trioleate Substances 0.000 description 1
- PRXRUNOAOLTIEF-ADSICKODSA-N Sorbitan trioleate Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OC[C@@H](OC(=O)CCCCCCC\C=C/CCCCCCCC)[C@H]1OC[C@H](O)[C@H]1OC(=O)CCCCCCC\C=C/CCCCCCCC PRXRUNOAOLTIEF-ADSICKODSA-N 0.000 description 1
- LWZFANDGMFTDAV-BURFUSLBSA-N [(2r)-2-[(2r,3r,4s)-3,4-dihydroxyoxolan-2-yl]-2-hydroxyethyl] dodecanoate Chemical compound CCCCCCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O LWZFANDGMFTDAV-BURFUSLBSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- LLSDKQJKOVVTOJ-UHFFFAOYSA-L calcium chloride dihydrate Chemical compound O.O.[Cl-].[Cl-].[Ca+2] LLSDKQJKOVVTOJ-UHFFFAOYSA-L 0.000 description 1
- 229940052299 calcium chloride dihydrate Drugs 0.000 description 1
- 229940095672 calcium sulfate Drugs 0.000 description 1
- 235000011132 calcium sulphate Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000012209 glucono delta-lactone Nutrition 0.000 description 1
- 239000000182 glucono-delta-lactone Substances 0.000 description 1
- 229960003681 gluconolactone Drugs 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N glycerol group Chemical group OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229940050906 magnesium chloride hexahydrate Drugs 0.000 description 1
- DHRRIBDTHFBPNG-UHFFFAOYSA-L magnesium dichloride hexahydrate Chemical compound O.O.O.O.O.O.[Mg+2].[Cl-].[Cl-] DHRRIBDTHFBPNG-UHFFFAOYSA-L 0.000 description 1
- 150000004667 medium chain fatty acids Chemical class 0.000 description 1
- 239000002736 nonionic surfactant Substances 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 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
- 229920000223 polyglycerol Polymers 0.000 description 1
- 239000000256 polyoxyethylene sorbitan monolaurate Substances 0.000 description 1
- 235000010486 polyoxyethylene sorbitan monolaurate Nutrition 0.000 description 1
- 239000000244 polyoxyethylene sorbitan monooleate Substances 0.000 description 1
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 1
- 229920000136 polysorbate Polymers 0.000 description 1
- 229950008882 polysorbate Drugs 0.000 description 1
- 229940068977 polysorbate 20 Drugs 0.000 description 1
- 229920000053 polysorbate 80 Polymers 0.000 description 1
- 229940068968 polysorbate 80 Drugs 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- WBHHMMIMDMUBKC-XLNAKTSKSA-N ricinelaidic acid Chemical compound CCCCCC[C@@H](O)C\C=C\CCCCCCCC(O)=O WBHHMMIMDMUBKC-XLNAKTSKSA-N 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 238000013077 scoring method Methods 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 229950006451 sorbitan laurate Drugs 0.000 description 1
- 235000011067 sorbitan monolaureate Nutrition 0.000 description 1
- 239000001593 sorbitan monooleate Substances 0.000 description 1
- 235000011069 sorbitan monooleate Nutrition 0.000 description 1
- 229940035049 sorbitan monooleate Drugs 0.000 description 1
- 229950004959 sorbitan oleate Drugs 0.000 description 1
- 235000019337 sorbitan trioleate Nutrition 0.000 description 1
- 229960000391 sorbitan trioleate Drugs 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 150000005846 sugar alcohols Polymers 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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- Beans For Foods Or Fodder (AREA)
Description
本発明は、製剤の安定性及び分散性が良く、風味の良い豆腐を提供し得る、豆腐用凝固製剤に関するものである。 The present invention relates to a coagulated preparation for tofu that can provide a tofu with good stability and dispersibility of the preparation and a good flavor.
苦汁等の無機塩系豆腐用凝固剤を使用した豆腐の製造法では、苦汁等の凝固剤の凝固反応が著しく速いため、凝固速度の制御がしにくく、安定した品質の豆腐を得ることが難しかった。苦汁を乳化させて苦汁の凝固反応を遅効化させる方法について開示されている(特許文献1、2、3)が、十分ではない。苦汁の乳化物を調製するために、乳化剤としてポリグリセリン縮合リシノール酸エステル等を用いる方法が開示されているが、苦汁乳化物の乳化安定化には、効果があるものの、きめの細かく、弾力のある高品質の豆腐調製には、豆乳中に苦汁乳化物をより細かく分散混合させるために、大きな分散剪断力が必要となる。
本発明は、製剤の安定性および豆乳中への分散性が良く、且つきめが細かく、弾力のある食感をもつ豆腐を製造し得る豆腐用凝固製剤を提供することを目的とする。 An object of the present invention is to provide a tofu coagulation preparation that can produce tofu having good stability and dispersibility in soy milk, fine texture, and elastic texture.
本発明は、油脂中に苦汁を安定に乳化させるための乳化剤と豆乳中に乳化物を均一混合させる乳化剤からなる特定組成のW/O型乳化凝固剤とすることで、小さい分散剪断力で豆乳中に分散混合しても、きめの細かい、弾力のある高品質の豆腐調製ができる豆腐用凝固製剤を見出したものである。
即ち本発明は、
1)無機塩系豆腐用凝固剤 5〜30重量%、
2)ポリグリセリン縮合リシノール酸エステル 0.5〜5.0重量%、
3)HLBが10以上の乳化剤 0.1〜5.0重量%、
4)油相 20〜60重量%
である油中水(W/O)乳化型の豆腐用凝固製剤である。
なお、HLBは非イオン界面活性剤用として用いられる下記の数式のGriffinによる方法(J.Soc.Cosmetic.Chemists、1,311(1949))とする。
HLB=20×(親水基部分の分子量)/(界面活性剤の分子量)
The present invention provides soy milk with a small dispersion shear force by using a W / O type emulsion coagulant having a specific composition comprising an emulsifier for stably emulsifying bitter juice in fats and oils and an emulsifier for uniformly mixing an emulsion in soy milk. The present inventors have found a coagulant preparation for tofu that can produce fine, elastic, and high-quality tofu even when dispersed and mixed.
That is, the present invention
1) Inorganic salt-based tofu coagulant 5-30% by weight,
2) 0.5 to 5.0% by weight of polyglycerin condensed ricinoleic acid ester,
3) 0.1 to 5.0% by weight of an emulsifier having an HLB of 10 or more,
4) Oil phase 20-60% by weight
This is a water-in-oil (W / O) emulsification type coagulant preparation for tofu.
HLB is a method based on the following mathematical formula used for nonionic surfactants (J. Soc. Cosmetic. Chemists, 1, 311 (1949)).
HLB = 20 × (molecular weight of hydrophilic group part) / (molecular weight of surfactant)
本発明において、油中水(W/O)乳化型の豆腐用凝固製剤とは、塩化マグネシウムや塩化カルシウムの無機塩系の水溶液を油脂、乳化剤で油中水型に乳化したものである。無機塩系凝固剤としては、1種以上の塩化マグネシウム、塩化カルシウム、硫酸カルシウム、及び硫酸マグネシウムの無水塩及び他含水塩が挙げられ、塩化マグネシウム6水塩及び塩化カルシウム2水塩が好ましい。無機塩系豆腐用凝固剤は5〜30重量%、好ましくは8〜28重量%、特に好ましくは10〜25重量%である。5重量%未満では凝固製剤としての使用量を多くせざるを得ず、好ましくない。また、30重量%を超えると均一に豆腐中に分散しにくくなる。水相中の無機塩系豆腐用凝固剤の濃度は10〜40重量%、好ましくは12〜38重量%、特に好ましくは14〜36重量%である。なお、濃度および含有量は、無水塩換算である。また、他の無機塩や凝固剤、例えば塩化ナトリウム、塩化カリウム、グルコノデルタラクトン、硫酸カルシウムなどを併用できる。
油脂は、常温において流動性を有する多価アルコール脂肪酸エステルであり、トリグリセリド、ジグリセリド、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル等がある。トリグリセリドとしては、例えば、ナタネ油、大豆油、魚油、サフラワー油、コーン油、パーム油、パーム核油、ヤシ油、牛脂、あるいは、炭素数8〜10の中鎖脂肪酸からなるトリグリセリド、これらを分別した油、これらのエステル交換油、硬化油、あるいは、これらを任意に混合したトリグリセリドが挙げられ、コーン油、ナタネ油、大豆油が特に好ましい。ジグリセリドとしては、構成脂肪酸の炭素数が6〜24のものが好ましく、特に構成脂肪酸としてオレイン酸を含むジグリセリドが好ましい。ソルビタン脂肪酸エステルとしては、構成脂肪酸の炭素数が6〜24のものが好ましく、ソルビタンモノオレート、ソルビタントリオレート等が特に好ましい。プロピレングリコール脂肪酸エステルとしては、構成脂肪酸の炭素数が6〜24のものが好ましく、プロピレングリコールモノオレート、プロピレングリコールトリオレートが特に好ましい。
In the present invention, the water-in-oil (W / O) emulsification type coagulant preparation for tofu is obtained by emulsifying an inorganic salt-based aqueous solution of magnesium chloride or calcium chloride into a water-in-oil type with an oil or an emulsifier. Examples of the inorganic salt coagulant include one or more kinds of magnesium chloride, calcium chloride, calcium sulfate, and anhydrous magnesium sulfate and other hydrated salts. Magnesium chloride hexahydrate and calcium chloride dihydrate are preferable. The inorganic salt-based tofu coagulant is 5 to 30% by weight, preferably 8 to 28% by weight, particularly preferably 10 to 25% by weight. If it is less than 5% by weight, the amount used as a coagulation preparation must be increased, which is not preferable. On the other hand, when it exceeds 30% by weight, it becomes difficult to uniformly disperse in tofu. The concentration of the inorganic salt tofu coagulant in the aqueous phase is 10 to 40% by weight, preferably 12 to 38% by weight, particularly preferably 14 to 36% by weight. In addition, a density | concentration and content are the anhydrous salt conversion. In addition, other inorganic salts and coagulants such as sodium chloride, potassium chloride, glucono delta lactone, calcium sulfate and the like can be used in combination.
Oils and fats are polyhydric alcohol fatty acid esters having fluidity at room temperature, such as triglycerides, diglycerides, sorbitan fatty acid esters, and propylene glycol fatty acid esters. Examples of triglycerides include rapeseed oil, soybean oil, fish oil, safflower oil, corn oil, palm oil, palm kernel oil, coconut oil, beef tallow, or triglycerides composed of medium chain fatty acids having 8 to 10 carbon atoms. Examples include fractionated oils, transesterified oils, hydrogenated oils, and triglycerides obtained by arbitrarily mixing these, and corn oil, rapeseed oil, and soybean oil are particularly preferable. As the diglyceride, those having 6 to 24 carbon atoms of the constituent fatty acid are preferable, and diglyceride containing oleic acid as the constituent fatty acid is particularly preferable. As the sorbitan fatty acid ester, those having 6 to 24 carbon atoms of the constituent fatty acid are preferable, and sorbitan monooleate, sorbitan trioleate and the like are particularly preferable. As propylene glycol fatty acid esters, those having 6 to 24 carbon atoms in the constituent fatty acids are preferred, and propylene glycol monooleate and propylene glycol trioleate are particularly preferred.
HLBが10以上の乳化剤としては、例えば構成する脂肪酸の炭素数が10〜24であるポリグリセリン脂肪酸エステル、ポリオキシエチレン(20)ソルビタン脂肪酸エステル(ポリソルベート)及びショ糖脂肪酸エステルが挙げられ、グリセリンの重合度が4〜12のポリグリセリンモノラウリン酸エステル、グリセリンの重合度が3〜12のポリグリセリンモノオレイン酸エステル及びポリオキシエチレン(20)ソルビタンラウリン酸エステル(ポリソルベート20)、及びポリオキシエチレン(20)ソルビタンオレイン酸エステル(ポリソルベート80)が好ましい。
ポリグリセリン縮合リシノール酸エステルは、グリセリン単位が2〜15、好ましくは5〜10のポリグリセリンとリシノール酸の縮合度が2〜10、好ましくは3〜6の縮合リシノレートとのエステルであり、市販品には、阪本薬品(株)製のSYグリスターCR−310、CR−500、更に太陽化学(株)製のサンソフト818SK等がある。
本発明では、ポリグリセリン縮合リシノール酸エステル以外のHLBが7以下の乳化剤を併用することもできる。HLBが7以下の乳化剤としては、例えば構成する脂肪酸の炭素数が10〜24であるモノグリセライド、ポリグリセリン脂肪酸エステル、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステルが挙げられ、クエン酸モノオレイン酸グリセリンエステル、コハク酸モノオレイン酸グリセリンエステル、デカグリセリンノナエルカ酸エステル、ソルビタンモノオレイン酸エステル及びソルビタントリオレイン酸エステルが好ましい。
Examples of the emulsifier having an HLB of 10 or more include polyglycerin fatty acid ester having 10 to 24 carbon atoms, polyoxyethylene (20) sorbitan fatty acid ester (polysorbate), and sucrose fatty acid ester. Polyglycerin monolaurate having a polymerization degree of 4 to 12, polyglycerol monooleate having a polymerization degree of 3 to 12 and polyoxyethylene (20) sorbitan laurate (polysorbate 20), and polyoxyethylene (20 ) Sorbitan oleate (polysorbate 80) is preferred.
The polyglycerin condensed ricinoleic acid ester is an ester of a condensed ricinolate having a glycerin unit of 2 to 15, preferably 5 to 10, and a condensation degree of ricinoleic acid of 2 to 10, preferably 3 to 6, and is a commercial product. Include SY Grister CR-310 and CR-500 manufactured by Sakamoto Pharmaceutical Co., Ltd., and Sunsoft 818SK manufactured by Taiyo Kagaku Co., Ltd.
In the present invention, an emulsifier having an HLB other than 7 other than polyglycerin condensed ricinoleic acid ester may be used in combination. Examples of the emulsifier having an HLB of 7 or less include monoglycerides, polyglycerin fatty acid esters, sorbitan fatty acid esters, and sucrose fatty acid esters in which the fatty acid constituting the fatty acid has 10 to 24 carbon atoms. Acid monooleic acid glycerin ester, decaglycerin nonerucic acid ester, sorbitan monooleic acid ester and sorbitan trioleic acid ester are preferred.
乳化凝固製剤の水相/油相比は、分散性を満たすため、W/O=40/60〜80/20である。
HLBが10以上の乳化剤は0.1〜5.0重量%、豆乳中への分散性、保存安定性及び豆腐の風味の点で0.2〜4.0重量%が好ましく、0.4〜3.0重量%が特に好ましい。ポリグリセリン縮合リシノール酸エステルは0.5〜5.0重量%、保存安定性や豆腐の風味の点で乳化凝固剤中に1.0〜3.0重量%が好ましく、1.3〜2.0重量%が特に好ましい。HLBが7以下の乳化剤は0.1〜5.0重量%、保存安定性や豆腐の風味の点で乳化凝固剤中に0.5〜3.0重量%が好ましく、1.0〜2.0重量%が特に好ましい。
The water phase / oil phase ratio of the emulsion coagulation preparation is W / O = 40/60 to 80/20 in order to satisfy dispersibility.
An emulsifier having an HLB of 10 or more is preferably 0.1 to 5.0% by weight, preferably 0.2 to 4.0% by weight, particularly preferably 0.4 to 3.0% by weight in terms of dispersibility in soy milk, storage stability, and tofu flavor. The polyglycerin condensed ricinoleic acid ester is preferably 0.5 to 5.0% by weight, preferably 1.0 to 3.0% by weight, and particularly preferably 1.3 to 2.0% by weight in the emulsion coagulant in terms of storage stability and tofu flavor. An emulsifier having an HLB of 7 or less is preferably 0.1 to 5.0% by weight, preferably 0.5 to 3.0% by weight, particularly preferably 1.0 to 2.0% by weight in the emulsion coagulant in terms of storage stability and tofu flavor.
また、本発明で用いる豆乳は、IOM、ビントン、ビンソン、中国産、エンレイ、フクユタカ、タチナガハなどいずれの大豆を使用しても良い。また、豆乳濃度は、通常使用されるBrix9〜13を用いればよい。 The soy milk used in the present invention may be any soybean such as IOM, binton, binson, Chinese, Enray, Fukuyutaka, Tachinagaha. Moreover, what is necessary is just to use Brix9-13 normally used for soymilk density | concentration.
本凝固剤の使用にあたっては、常法によって調整された豆乳に高速剪断分散機、あるいはスタティックミクサーなどの分散機を用いて凝固剤の分散を行う。特にタービンステータ型の高速分散機を用いるのが望ましい。また凝固剤の使用量は、豆乳中に無機塩系凝固剤として0.20重量%以上になるよう調整する事が望ましい。また凝固剤分散時の豆乳の温度は、60〜90℃とすることが望ましい。 When using this coagulant, the coagulant is dispersed in soy milk prepared by a conventional method using a high-speed shearing disperser or a disperser such as a static mixer. In particular, it is desirable to use a turbine stator type high-speed disperser. The amount of coagulant used is preferably adjusted to 0.20% by weight or more as an inorganic salt coagulant in soy milk. The temperature of the soy milk when the coagulant is dispersed is preferably 60 to 90 ° C.
実施例1〜4
表1に示すような配合組成で全量500gの乳化凝固剤の配合を行った後、配合物を60℃に加温し、ホモミキサーを用いて8000rpm、1分間乳化を行い、乳化凝固剤を得た。各乳化凝固剤について下記の如く製剤の保存安定性の評価を行い、結果をあわせて表1に示す。
[製剤の保存安定性]
作製した凝固剤を20℃で1ケ月保存し、オイルオフの有無を目視で識別し、オイルオフなしを○、オイルオフありを×で示す。
Examples 1-4
After blending a total amount of 500 g of the emulsion coagulant with the composition shown in Table 1, the mixture is heated to 60 ° C. and emulsified for 1 minute at 8000 rpm using a homomixer to obtain an emulsion coagulant. It was. Each emulsion coagulant was evaluated for the storage stability of the preparation as follows, and the results are shown in Table 1.
[Storage stability of the formulation]
The prepared coagulant is stored at 20 ° C. for one month, and the presence or absence of oil-off is visually identified.
次に下記の如く豆腐を製造した。
[豆腐の製造]
豆乳は大豆ビントンを用い常法によって得られたBrix12の豆乳を用いた。80℃に調整し、定量ポンプにより750g/分で送液されている該豆乳に、該乳化凝固剤を豆乳中の塩化マグネシウム濃度が0.3重量%になる様に定量ポンプを用いてライン中で混合し、さらにマイルダー(荏原製作所製)を用いて3000rpmの回転数で機械的分散を行った。分散処理液を型枠(8cm×7cm×3cm(高さ))に150g充填した。20分間熟成した後、1晩5℃保存した。豆腐の物性、なめらかさ、風味を下記基準で評価を行い結果を表3に示す。
[豆腐の物性]
豆腐を半径1cm、高さ1.5cmの円柱に切り出し、クリープメーター(山電(株)製)を用い圧縮破断試験を行った。破断点の強度(N)を豆腐の硬さ、破断点の圧縮距離:破断歪率(%)を豆腐の弾力性とした。破断強度5(N)以上、破断歪率50(%)以上の豆腐は充分な固さ、優れた弾力性を有する。
[豆腐のなめらかさ]
専門パネラー5人により官能評価を行い、○、△、×の3段階で評価した。
[豆腐の風味]
専門パネラー5人により官能評価を行った。評価はモナディック5点採点法により行い、最も風味の良い豆腐を5点、最も風味の悪い豆腐を1点とした。5人の平均値から、2.3点未満を×、2.3点以上3.7点未満を△、3.7点以上を○とした。
Next, tofu was produced as follows.
[Manufacture of tofu]
As the soy milk, the soy milk of Brix 12 obtained by a conventional method using soybean binton was used. Adjust the temperature to 80 ° C and mix the emulsion coagulant in the line using the metering pump so that the magnesium chloride concentration in the soymilk is 0.3 wt%. Further, mechanical dispersion was performed at 3000 rpm using a milder (manufactured by Ebara Seisakusho). 150 g of the dispersion treatment liquid was filled in a mold (8 cm × 7 cm × 3 cm (height)). After aging for 20 minutes, it was stored overnight at 5 ° C. The physical properties, smoothness and flavor of tofu were evaluated according to the following criteria, and the results are shown in Table 3.
[Physical properties of tofu]
Tofu was cut into a cylinder having a radius of 1 cm and a height of 1.5 cm, and a compression fracture test was performed using a creep meter (manufactured by Yamaden Co., Ltd.). The strength (N) at the breaking point was the hardness of the tofu, and the compression distance at the breaking point: the strain rate at break (%) was the elasticity of the tofu. Tofu with a breaking strength of 5 (N) or more and a breaking strain of 50 (%) or more has sufficient hardness and excellent elasticity.
[The smoothness of tofu]
Sensory evaluation was performed by five professional panelists, and the evaluation was made in three stages: ○, Δ, and ×.
[Tofu flavor]
Sensory evaluation was performed by five professional panelists. The evaluation was performed by the monadic 5-point scoring method, with 5 points for the most flavorful tofu and 1 point for the worst flavored tofu. From the average value of 5 people, less than 2.3 points was rated as x, 2.3 to less than 3.7 points as △, and 3.7 points or more as ◯.
比較例1〜4
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で調製、豆腐調製評価を行った。その結果について表3に示す。
実施例の豆腐は、乳化凝固剤を豆乳中に分散混合する際、3000rpmの低回転数条件でも十分な硬さと弾力を有し、均一でなめらかな組織であり、風味に優れることがわかる。比較例1〜3の豆腐は、低回転数条件での分散混合では、均一でなめらかな組織の豆腐にならず、硬さが不十分であり、また、風味の点でも乳化剤由来の風味が感じられ、実施例より劣る。また、比較例4は、凝固製剤の保存安定性が悪く、豆腐調製では凝固不良となり、物性測定ができなかった。
Comparative Examples 1-4
As shown in Table 2, the emulsion coagulant was blended and prepared and evaluated for tofu preparation in the same manner as in the above examples. The results are shown in Table 3.
It can be seen that the tofu of the examples has a sufficient hardness and elasticity even under a low rotational speed condition of 3000 rpm when the emulsified coagulant is dispersed and mixed in soy milk, a uniform and smooth structure, and excellent in flavor. The tofu of Comparative Examples 1 to 3 does not become a uniform and smooth tofu with dispersion mixing under a low rotational speed condition, the hardness is insufficient, and the flavor derived from the emulsifier is also felt in terms of flavor. It is inferior to the examples. In Comparative Example 4, the storage stability of the coagulated preparation was poor, and in the preparation of tofu, the coagulation was poor and the physical properties could not be measured.
Claims (5)
2)ポリグリセリン縮合リシノール酸エステル 0.5〜5.0重量%、
3)HLBが15又は16の乳化剤 0.1〜5.0重量%、
4)油相 20〜60重量%
である油中水(W/O)乳化型の豆腐用凝固製剤。 1) Inorganic salts-based tofu coagulant 5-25 wt%,
2) 0.5 to 5.0% by weight of polyglycerin condensed ricinoleic acid ester,
3) 0.1 to 5.0% by weight of an emulsifier with an HLB of 15 or 16.
4) Oil phase 20-60% by weight
A water-in-oil (W / O) emulsion type coagulant preparation for tofu.
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