JP4885022B2 - New filled tofu - Google Patents
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- JP4885022B2 JP4885022B2 JP2007072853A JP2007072853A JP4885022B2 JP 4885022 B2 JP4885022 B2 JP 4885022B2 JP 2007072853 A JP2007072853 A JP 2007072853A JP 2007072853 A JP2007072853 A JP 2007072853A JP 4885022 B2 JP4885022 B2 JP 4885022B2
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- 235000013322 soy milk Nutrition 0.000 description 33
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- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 5
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- 239000000463 material Substances 0.000 description 3
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- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
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- 240000007594 Oryza sativa Species 0.000 description 2
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
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Description
本発明は、濃厚感の強い風味と、舌の上で溶けるような滑らかな食感を有し、保水性に優れ、且つ量産可能な新規な充填豆腐に関する。 The present invention relates to a novel filled tofu that has a strong flavor and a smooth texture that melts on the tongue, is excellent in water retention, and can be mass-produced.
豆腐は、広く食されている大豆の代表的な加工食品であり、豆乳に凝固剤を加えて蛋白質を凝固させることにより製造される。従来、もめん豆腐、絹ごし豆腐などに代表されるような風味・食感の豆腐が主として製造されていたが、最近、非常に濃厚な風味を有し舌の上で溶けるような滑らかな食感の豆腐に注目が集まっている。 Tofu is a typical processed food of soybeans that are widely eaten, and is produced by adding a coagulant to soy milk to coagulate proteins. Traditionally, tofu with a flavor and texture such as rice noodle tofu and silken tofu has been mainly produced, but recently it has a very rich flavor and a smooth texture that melts on the tongue. Attention has been focused on tofu.
濃厚な風味を有する豆腐を得るには、絹ごし豆腐の製造に通常使用されるＢｒｉｘ値（例えば、Ｂｒｉｘ１２程度）の豆乳よりもＢｒｉｘ値が高い豆乳を使用する必要がある。しかし、安定してこのような豆乳を作製するには熟練した技術が必要となると共に、豆乳の歩留りが低く量産が難しい。 In order to obtain a tofu having a rich flavor, it is necessary to use a soy milk having a Brix value higher than that of a Brix value (for example, about Brix 12) usually used for producing silken tofu. However, in order to stably produce such soy milk, skilled techniques are required, and the yield of soy milk is low and mass production is difficult.
豆乳のＢｒｉｘ値を変えること無く豆腐の風味及び食感を改善する方法は種々研究されている。例えば、豆乳に風味調整に有効な量の豆乳原料由来の油以外の植物油を添加し凝固させる豆腐の製造方法（特許文献１参照）、豆乳煮沸豆乳中に食料油を添加して激しく攪拌し、これにグルコノデルタラクトンを添加してさらに激しく攪拌した後、静置して凝固させる豆腐の製造方法（特許文献２参照）などが開示されている。 Various methods for improving the flavor and texture of tofu without changing the Brix value of soy milk have been studied. For example, a method for producing tofu (see Patent Document 1) in which vegetable oil other than oil derived from soymilk raw material is added to soymilk in an amount effective for flavor adjustment, and solidified by adding food oil in soymilk boiled soymilk, A method for producing tofu (see Patent Document 2), in which glucono delta lactone is added and further vigorously stirred and then allowed to stand and solidify is disclosed.
しかしながら、上記技術のいずれをもってしても、絹ごし豆腐の製造に通常使用されるＢｒｉｘ値（例えば、Ｂｒｉｘ１２程度）の豆乳を使用して、濃厚な風味と舌の上で溶けるような滑らかな食感とを備える豆腐を得ることは難しい。
本発明の目的は、絹ごし豆腐の製造に通常使用されるＢｒｉｘ値の豆乳を使用した豆腐であって、濃厚な風味と、舌の上で溶けるような滑らかな食感とを備える豆腐を提供することである。 An object of the present invention is tofu using a Brix-valued soy milk that is usually used in the production of silken tofu, which has a rich flavor and a smooth texture that melts on the tongue. That is.
上記課題を解決するため本発明者らは鋭意検討した結果、以下の知見を得た。
（ｉ）絹ごし豆腐の製造に通常使用されるＢｒｉｘ値の豆乳を使用して製造された豆腐であっても、クリープメーターを用いたプランジャーの貫入試験により最初に検出される応力のピーク値が、この貫入試験により最初に検出される応力の最大値であり、且つ該応力の最大値が０．２〜０．８Ｎである豆腐は、濃厚な風味と舌の上で溶けるような滑らかな食感とを兼ね備えたものとなる。
（ｉｉ）さらに、豆腐の離水率が９質量％以下である場合は、水分が維持されるため、風味と食感の日持ちが良い豆腐となる。
In order to solve the above-mentioned problems, the present inventors diligently studied and obtained the following knowledge.
(I) Even for tofu manufactured using Brix soy milk, which is usually used in the production of silken tofu, the peak value of the stress first detected by the penetration test of the plunger using a creep meter is The tofu, which is the maximum value of the stress first detected by this penetration test and the maximum value of the stress is 0.2 to 0.8 N, has a rich flavor and a smooth food that melts on the tongue. It has a feeling.
(Ii) Furthermore, when the water separation rate of tofu is 9% by mass or less, the moisture is maintained, so that the tofu has a good flavor and texture.
本発明は上記知見に基づき完成されたものであり、下記の豆腐を提供する。
項１． 下記貫入試験により最初に検出される応力のピーク値が、この貫入試験により検出される応力の最大値であり、且つ該応力の最大値が０．２〜０．８Ｎである豆腐。
貫入試験：直径３８ｍｍ、高さ３０ｍｍの円柱形の豆腐を、該豆腐の底面が試料台の上面に接するように該試料台に載置し、クリープメーターを用いて、直径１６ｍｍの円柱形のプランジャーを、該豆腐の上面方向から毎秒１．０ｍｍの速度で２０．５ｍｍ該豆腐に貫入しつつ、継続的に応力を測定する。
項２． 下記測定方法により測定される離水率が９質量％以下である項１に記載の豆腐。
離水率測定方法：直径４７ｍｍ、高さ３５ｍｍの円柱形の豆腐２個を、縦１０５ｍｍ、横７５ｍｍ、高さ３５ｍｍの直方体の容器内に入れ、該容器を密封し、５℃で２５時間静置した後に該容器内の水を除去し、水を除去する前後における該容器の内容物の質量を測定し、次式に基づいて離水率を求める。
Item 1. Tofu in which the peak value of the stress first detected by the following penetration test is the maximum value of the stress detected by this penetration test, and the maximum value of the stress is 0.2 to 0.8 N.
Penetration test: a cylindrical tofu having a diameter of 38 mm and a height of 30 mm is placed on the sample table so that the bottom surface of the tofu is in contact with the top surface of the sample table, and a cylindrical plan with a diameter of 16 mm is used using a creep meter. While the jar penetrates into the tofu 20.5 mm from the top of the tofu at a rate of 1.0 mm per second, the stress is continuously measured.
Item 2. Item 2. The tofu according to item 1, wherein the water separation rate measured by the following measurement method is 9% by mass or less.
Method for measuring water separation rate: Two cylindrical tofu pieces having a diameter of 47 mm and a height of 35 mm are placed in a rectangular parallelepiped container having a length of 105 mm, a width of 75 mm, and a height of 35 mm, and the container is sealed and allowed to stand at 5 ° C. for 25 hours. After that, the water in the container is removed, the mass of the contents of the container before and after removing the water is measured, and the water separation rate is obtained based on the following equation.
本発明の豆腐は、絹ごし豆腐の製造に通常使用されるＢｒｉｘ値の豆乳を使用しているにもかかわらず、濃厚な風味と舌の上で溶けるような滑らかな食感とを兼ね備えたものである。また、従来の濃厚な食感を有する豆腐は、非常に高いＢｒｉｘ値の豆乳を用いて高価格で販売されているが、本発明の豆腐は、このようなＢｒｉｘ値の豆乳を用いる必要がなく、安い価格で提供できる
また、豆腐の離水率が９質量％以下である場合は、水分が維持されるため、風味と食感の日持ちが良くなる。
The tofu of the present invention has a rich flavor and a smooth texture that melts on the tongue, despite using Brix soymilk that is usually used in the production of silken tofu. is there. Further, conventional tofu having a rich texture is sold at a high price using soy milk having a very high Brix value, but the tofu of the present invention does not need to use soy milk having such a Brix value. In addition, when the water separation rate of tofu is 9% by mass or less, moisture is maintained, so the flavor and texture last longer.
以下、本発明を詳細に説明する。
豆腐の物性
本発明の豆腐は、絹ごし豆腐の製造に通常使用されるＢｒｉｘ値の豆乳を使用して製造されたものであり、下記貫入試験１により最初に検出される応力のピーク値が、この貫入試験１により検出される応力の最大値であり（破断荷重が最大荷重であり）、且つ該応力の最大値が約０．２〜０．８Ｎである。
貫入試験１：直径３８ｍｍ、高さ３０ｍｍの円柱形の豆腐を、該豆腐の底面が試料台の上面に接するように該試料台に載置し、クリープメーター（製品名：クリープメーター物性試験システム；型式：ＲＥ２−３３００５Ｂ；山電社製）を用いて、直径１６ｍｍの円柱形のプランジャーを、該豆腐の上面方向から毎秒１．０ｍｍの速度で２０．５ｍｍ該豆腐に貫入しつつ、継続的に応力を測定する。
また、本発明の豆腐は、下記貫入試験２により最初に検出される応力のピーク値が、この貫入試験２により検出される応力の最大値であることが好ましい。
貫入試験２：縦１０５ｍｍ、横７５ｍｍ、高さ３５ｍｍの直方体の容器に充填された豆腐に、クリープメーター（製品名：クリープメーター物性試験システム；型式：ＲＥ２−３３００５Ｂ；山電社製）を用いて、直径１６ｍｍの円柱形のプランジャーを、該容器の上部方向から毎秒１．０ｍｍの速度で２０．５ｍｍ貫入しつつ、継続的に応力を測定する。
円柱形のプランジャーの底面は平面である。また、試料台の上面は略水平の平面である。また、被験豆腐は５℃のものを使用する。通常は、５℃下で保存しておいた豆腐を被験豆腐として使用すればよい。
The present invention will be described in detail below.
Physical properties of tofu The tofu of the present invention was produced using a Brix-valued soy milk that is usually used in the production of silken tofu. The peak value of stress first detected by the following penetration test 1 is It is the maximum value of the stress detected by the penetration test 1 (the breaking load is the maximum load), and the maximum value of the stress is about 0.2 to 0.8N.
Penetration test 1: Cylindrical tofu having a diameter of 38 mm and a height of 30 mm was placed on the sample table so that the bottom of the tofu was in contact with the upper surface of the sample table, and a creep meter (product name: creep meter physical property test system; Using a model type: RE2-30005B (manufactured by Yamaden Co., Ltd.), a cylindrical plunger with a diameter of 16 mm was continuously penetrated into the tofu at a rate of 1.0 mm per second from the top surface direction of the tofu. Measure the stress.
In the tofu of the present invention, it is preferable that the peak value of the stress first detected by the following penetration test 2 is the maximum value of the stress detected by the penetration test 2.
Penetration test 2: Using a creep meter (product name: creep meter physical property test system; model: RE2-30005B; manufactured by Yamadensha) on tofu filled in a rectangular parallelepiped container having a length of 105 mm, a width of 75 mm, and a height of 35 mm The stress is continuously measured while a cylindrical plunger having a diameter of 16 mm penetrates 20.5 mm from the upper direction of the container at a speed of 1.0 mm per second.
The bottom surface of the cylindrical plunger is a flat surface. Further, the upper surface of the sample stage is a substantially horizontal plane. The test tofu should be 5 ° C. Usually, the tofu preserve | saved under 5 degreeC should just be used as a test tofu.
また、本発明の豆腐は、下記測定方法で測定される離水率が９質量％以下であることが好ましい。離水率は８質量％以下が好ましく、７質量％以下がより好ましい。
離水率測定方法：直径４７ｍｍ、高さ３５ｍｍの円柱形の豆腐２個を、縦１０５ｍｍ、横７５ｍｍ、高さ３５ｍｍの直方体の容器内に入れ、該容器を密封し、５℃で２５時間静置した後に該容器内の水を除去し、水を除去する前後における該容器の内容物の質量を測定し、次式に基づいて離水率を求める。
Method for measuring water separation rate: Two cylindrical tofu pieces having a diameter of 47 mm and a height of 35 mm are placed in a rectangular parallelepiped container having a length of 105 mm, a width of 75 mm, and a height of 35 mm, and the container is sealed and allowed to stand at 5 ° C. for 25 hours. After that, the water in the container is removed, the mass of the contents of the container before and after removing the water is measured, and the water separation rate is obtained based on the following equation.
本発明の豆腐は、例えば、豆乳に対して適量の食用油脂および無機塩系凝固剤などを添加し、分散機を用いて均一に混合・分散し、得られた分散液を容器に充填して該容器を密封し、次に約８０〜９０℃の熱水中に約４０〜６０分間入れ凝固させ、その後流水で粗熱を取り除くことにより製造される。 The tofu of the present invention is prepared by, for example, adding an appropriate amount of edible oil and fat, an inorganic salt-based coagulant, etc. to soy milk, uniformly mixing and dispersing using a disperser, and filling the resulting dispersion into a container. The container is sealed, then placed in hot water at about 80-90 ° C. for about 40-60 minutes to solidify, and then the crude heat is removed with running water.
本発明の豆腐の原料として用いられる豆乳としては、例えば原料として国産大豆、ＩＯＭ大豆、ビントン大豆、ビーソン大豆または中国産大豆などを用いて、自体公知の方法で作製された豆乳であって良い。豆乳濃度としては、Ｂｒｉｘ値が約１０〜１３であり、好ましくは約１１〜１３である。 The soy milk used as the raw material of the tofu of the present invention may be soy milk produced by a method known per se using, for example, domestic soybeans, IOM soybeans, binton soybeans, beason soybeans, or Chinese soybeans. As a soymilk density | concentration, a Brix value is about 10-13, Preferably it is about 11-13.
上記食用油脂としては、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、分別油を使用できる。植物性油脂としては、サフラワー油、大豆油、綿実油、コメ油、ナタネ油、オリーブ油、パーム油、ヤシ油等が挙げられ、動物性油脂としては、バター、牛脂、豚脂、魚油等が挙げられる。好ましくは常温（１５〜２５℃）で液状の植物性油脂である。 As said edible fats and oils, animal and vegetable fats and oils suitable for edible use, hardened oils thereof, transesterified oils, and fractionated oils can be used. Examples of vegetable oils include safflower oil, soybean oil, cottonseed oil, rice oil, rapeseed oil, olive oil, palm oil, coconut oil, etc., and animal oils include butter, beef tallow, pork fat, fish oil, etc. It is done. Preferably, it is a vegetable oil that is liquid at room temperature (15 to 25 ° C.).
食用油脂の豆乳への添加方法に特に制限は無く、食用油脂を豆乳へ直接添加する方法、食用油脂を親水性物質及び食品用乳化剤を用いて乳化し、Ｏ/ＷエマルションまたはＷ/Ｏ/Ｗエマルションの乳化油脂として添加する方法等が挙げられ、好ましくは食用油脂をＯ/Ｗエマルションの乳化油脂として添加する方法である。親水性物質としては例えば、ソルビトール、液糖、グリセリンなどを用いることができる。また、食品用乳化剤としては、グリセリン脂肪酸エステル、グリセリン有機酸脂肪酸エステル、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、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、レシチンなどを用いることができる。 There is no particular limitation on the method of adding edible fats and oils to soy milk, a method of directly adding edible fats and oils to soy milk, emulsifying edible fats and oils using a hydrophilic substance and a food emulsifier, and an O / W emulsion or W / O / W The method of adding as an emulsified oil and fat of an emulsion is mentioned, Preferably it is the method of adding edible oil and fat as an emulsified oil and fat of O / W emulsion. As the hydrophilic substance, for example, sorbitol, liquid sugar, glycerin and the like can be used. Moreover, as an emulsifier for foods, glycerin fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin and the like can be used.
上記無機塩系凝固剤としては、例えば塩化マグネシウム、硫酸マグネシウム、塩化カルシウムおよび硫酸カルシウムなどが挙げられ、好ましくは塩化マグネシウムである。 Examples of the inorganic salt-based coagulant include magnesium chloride, magnesium sulfate, calcium chloride, and calcium sulfate, and magnesium chloride is preferable.
塩化マグネシウムとしては、例えば海水を濃縮して塩化ナトリウムを製造するときに得られる塩化マグネシウム含有物、該塩化マグネシウム含有物を更に濃縮・精製して得られる塩化マグネシウム６水塩および炭酸マグネシウムを塩酸に溶かし、濃縮・結晶化させて得られる塩化マグネシウム６水塩などが挙げられ、好ましくは塩化マグネシウム６水塩を９５．０％以上含む無〜白色の結晶、粉末または薄片である。 Magnesium chloride includes, for example, magnesium chloride-containing material obtained when seawater is concentrated to produce sodium chloride, magnesium chloride hexahydrate and magnesium carbonate obtained by further concentrating and purifying the magnesium chloride-containing material into hydrochloric acid. Examples include magnesium chloride hexahydrate obtained by dissolving, concentrating and crystallizing, preferably non-white crystals, powder or flakes containing 95.0% or more of magnesium chloride hexahydrate.
塩化マグネシウムは単体を水溶液として用いても良いし、他の食品添加物および食品素材と組み合わせた製剤の形態で用いてもよい。該製剤としては、例えば液状植物油脂に塩化マグネシウムを分散して得られる凝固剤製剤、液状植物油脂と乳化剤の混合液に塩化マグネシウムを分散して得られる凝固剤製剤、水に難溶性の多価アルコールの脂肪族脂肪酸エステルに塩化マグネシウムを分散して得られる凝固剤製剤および液状植物油脂、乳化剤、塩化マグネシウムおよび水を含有してなるＷ／Ｏ型またはＷ／Ｏ／Ｗ型凝固剤製剤などが挙げられ、好ましくは水に難溶性の多価アルコールの脂肪族脂肪酸エステルに塩化マグネシウムを分散して得られる凝固剤製剤である。水に難溶性の多価アルコールの脂肪族脂肪酸エステルとしては、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、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あるいはポリグリセリン縮合リシノレイン酸エステルなどのうち水に難溶性のものが挙げられる。 Magnesium chloride may be used alone as an aqueous solution, or in the form of a preparation combined with other food additives and food materials. Examples of the preparation include a coagulant preparation obtained by dispersing magnesium chloride in a liquid vegetable oil and fat, a coagulant preparation obtained by dispersing magnesium chloride in a liquid mixture of a liquid vegetable oil and emulsifier, and a polyhydric acid which is sparingly soluble in water. A coagulant preparation obtained by dispersing magnesium chloride in an aliphatic fatty acid ester of alcohol, and a W / O type or W / O / W type coagulant preparation containing liquid vegetable oil, emulsifier, magnesium chloride and water. Preferably, it is a coagulant preparation obtained by dispersing magnesium chloride in an aliphatic fatty acid ester of a polyhydric alcohol that is hardly soluble in water. Examples of aliphatic fatty acid esters of polyhydric alcohols that are sparingly soluble in water include glycerin fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, polyglycerin fatty acid esters, and polyglycerin condensed ricinoleic acid esters that are sparingly soluble in water. Can be mentioned.
食用油脂が添加された豆乳と無機塩系凝固剤を混合・分散するために用いられる分散機としては、高いせん断力を有し、凝固剤製剤を豆乳中に均一に混合・分散させることが出来る分散機であれば特に制限は無く、例えば、ミクロンミキサー（サトウ社製）、マイルダー（荏原製作所社製）、ＴＫパイプラインホモミクサー（プライミクス社製）、クレアミックス（エムテクニック社製）などが挙げられる。
食用油脂の種類と使用量、無機塩系凝固剤の種類と使用量、分散機の種類、分散時の攪拌回転数、加熱温度などを調整することにより、上記貫入試験１において最初に検出される応力のピーク値が該貫入試験において検出される応力の最大値となる豆腐であって該最大値０．２〜０．８Ｎである豆腐、さらに上記貫入試験２において最初に検出される応力のピーク値が上記貫入試験において検出される応力の最大値となる豆腐、及び上記貫入試験においてこのような応力を示すとともに、離水率が９質量％以下である豆腐が得られる。
As a disperser used to mix and disperse soy milk to which edible oils and fats are added and inorganic salt-based coagulants, it has a high shearing force and can uniformly mix and disperse coagulant preparations in soy milk. If it is a disperser, there will be no restriction | limiting in particular, For example, a micron mixer (made by Sato Co., Ltd.), a milder (made by Ebara Seisakusho Co., Ltd.), TK pipeline homomixer (made by Primix Co., Ltd.), Clare mix (made by M Technique Co., Ltd.) etc. are mentioned. It is done.
By first adjusting the type and amount of edible oil and fat, the type and amount of inorganic salt-based coagulant, the type of disperser, the number of stirring revolutions during dispersion, the heating temperature, etc., it is first detected in the penetration test 1 above. Tofu having a maximum stress value detected in the penetration test and having a maximum value of 0.2 to 0.8 N, and a stress peak first detected in the penetration test 2 A tofu whose value is the maximum value of the stress detected in the penetration test and a tofu having such a stress in the penetration test and a water separation rate of 9% by mass or less are obtained.
以下に本発明を実施例に基づいて、より具体的に説明するが、本発明はこれらに限定されるものではない。 Hereinafter, the present invention will be described more specifically based on examples, but the present invention is not limited thereto.
［実施例１］
国産白目大豆を原料とし、常法によりＢｒｉｘ１２の豆乳を調製した。豆乳のＢｒｉｘは、屈折示度計（型式：Ｎ−１Ｅ型；アタゴ社製）で測定した。得られた豆乳９００ｇの温度を５℃に調整して１Ｌビーカーに秤量し、これに乳化油脂（商品名：フレンジー１０２；理研ビタミン社製）４５ｇおよび遅効性無機塩系凝固剤製剤（商品名：にがり伝説−５０１、理研ビタミン社製）を３．６ｇ添加し、クレアミックス（型式：ＣＬＭ−０．８Ｓ；エム・テクニック社製）を用いて、６５００ｒｐｍで６０秒間混合・分散した。得られた分散液を、縦１０５ｍｍ、横７５ｍｍ、高さ３５ｍｍの直方体の容器に満たし、該容器の上部をシールし、これを８０℃の湯浴中で４０分間加熱し、流水で粗熱を取り除いた。その後、該容器を冷蔵室中５℃で１８時間静置して、豆腐（試料１）を得た。
[Example 1]
Brix 12 soy milk was prepared by a conventional method using domestic white-soy soybean. Brix of soymilk was measured with a refractometer (model: N-1E type; manufactured by Atago Co., Ltd.). The temperature of 900 g of the soy milk obtained was adjusted to 5 ° C. and weighed into a 1 L beaker. To this, 45 g of emulsified oil (trade name: Frenzy 102; manufactured by Riken Vitamin Co., Ltd.) and a slow-acting inorganic salt-based coagulant preparation (trade name: 3.6 g of Nigari Densetsu-501 (manufactured by Riken Vitamin Co., Ltd.) was added and mixed and dispersed at 6500 rpm for 60 seconds using CLEARMIX (model: CLM-0.8S; manufactured by M Technique Co., Ltd.). The obtained dispersion liquid is filled into a rectangular parallelepiped container having a length of 105 mm, a width of 75 mm, and a height of 35 mm, and the upper part of the container is sealed, and this is heated in a hot water bath at 80 ° C. for 40 minutes and subjected to rough heat with running water. Removed. Then, this container was left still at 5 degreeC for 18 hours in the refrigerator compartment, and tofu (sample 1) was obtained.
［実施例２］
実施例１に記載の豆乳９００ｇの温度を２０℃に調整したこと以外は、実施例１と同様に実施し、豆腐（試料２）を得た。
[Example 2]
Tofu (sample 2) was obtained in the same manner as in Example 1 except that the temperature of 900 g of soy milk described in Example 1 was adjusted to 20 ° C.
［実施例３］
実施例１に記載の豆乳９００ｇの温度を３０℃に調整したこと以外は、実施例１と同様に実施し、豆腐（試料３）を得た。
[Example 3]
Tofu (sample 3) was obtained in the same manner as in Example 1 except that the temperature of 900 g of soy milk described in Example 1 was adjusted to 30 ° C.
［実施例４］
実施例１に記載の豆乳９００ｇの温度を４０℃に調整したこと以外は、実施例１と同様に実施し、豆腐（試料４）を得た。
[Example 4]
Tofu (sample 4) was obtained in the same manner as in Example 1 except that the temperature of 900 g of soy milk described in Example 1 was adjusted to 40 ° C.
［実施例５］
実施例１に記載の豆乳９００ｇの温度を５０℃に調整したこと以外は、実施例１と同様に実施し、豆腐（試料５）を得た。
[Example 5]
Tofu (sample 5) was obtained in the same manner as in Example 1, except that the temperature of 900 g of soy milk described in Example 1 was adjusted to 50 ° C.
［実施例６］
実施例１に記載の豆乳９００ｇの温度を６０℃に調整したこと以外は、実施例１と同様に実施し、豆腐（試料６）を得た。
[Example 6]
Tofu (sample 6) was obtained in the same manner as in Example 1, except that the temperature of 900 g of soy milk described in Example 1 was adjusted to 60 ° C.
［実施例７］
実施例１に記載の豆乳９００ｇの温度を７０℃に調整したこと以外は、実施例１と同様に実施し、豆腐（試料７）を得た。
[Example 7]
Tofu (sample 7) was obtained in the same manner as in Example 1, except that the temperature of 900 g of soy milk described in Example 1 was adjusted to 70 ° C.
［比較例１］
乳化油脂（商品名：フレンジー１０２；理研ビタミン社製）４５ｇを使用しなかったことおよび加熱時間を５０分としたこと以外は実施例１と同様に実施し、豆腐（試料８）を得た。
[Comparative Example 1]
Tofu (Sample 8) was obtained in the same manner as in Example 1 except that 45 g of emulsified oil (trade name: Frenzy 102; manufactured by Riken Vitamin Co., Ltd.) was not used and the heating time was 50 minutes.
［試験例１］豆腐の貫入試験１
実施例１〜７および比較例１で製造した豆腐（試料１〜８）並びに市販品Ａ〜Ｃの豆腐について前述した貫入試験１を行った。先ず、実施例１〜７および比較例１で製造した豆腐（試料１〜８）並びに市販品Ａ〜Ｃの豆腐を、約５℃の冷蔵室から取り出して開封した。次に、内径３８ｍｍ、高さ４６ｍｍの円筒形の型抜きを用い、各豆腐を直径３８ｍｍ、高さ３０ｍｍの円柱形に切り出し、これを試料台に載置した。このとき、円柱状の豆腐の底面が試料台の上面（上面は略水平の平面）に接するようにした。続いて、クリープメーター物性試験システム（型式：ＲＥ２−３３００５Ｂ；山電社製）用いて、試料台に載置された豆腐（試料１〜８および市販品Ａ〜Ｃ）の各々に対して、該豆腐の上面方向から毎秒１．０ｍｍの速度で、直径１６ｍｍの円柱状（底面は平面）のプランジャーを、毎秒１ｍｍの速度で２０．５ｍｍ貫入することにより破断荷重および最大荷重を測定した。破断荷重および最大荷重の数値は、同一試料に対して６回測定して得られた測定値の平均値を使用した。結果を表１に示す。
[Test Example 1] Tofu penetration test 1
The penetration test 1 mentioned above was done about the tofu (samples 1-8) manufactured in Examples 1-7 and the comparative example 1 and the tofu of commercial item AC. First, the tofu (samples 1 to 8) produced in Examples 1 to 7 and Comparative Example 1 and the commercially available tofus A to C were taken out from a refrigerator room at about 5 ° C. and opened. Next, each tofu was cut into a cylindrical shape with a diameter of 38 mm and a height of 30 mm using a cylindrical die cutter with an inner diameter of 38 mm and a height of 46 mm, and this was placed on a sample stage. At this time, the bottom surface of the cylindrical tofu was in contact with the upper surface of the sample table (the upper surface was a substantially horizontal plane). Subsequently, for each of the tofu (samples 1 to 8 and commercially available products A to C) placed on the sample stage, using a creep meter physical property test system (model: RE2-30005B; manufactured by Yamadensha) The breaking load and the maximum load were measured by penetrating 20.5 mm from a top of the tofu through a cylindrical plunger having a diameter of 16 mm (bottom surface is flat) at a speed of 1.0 mm per second at a speed of 1 mm per second. As the numerical values of the breaking load and the maximum load, an average value of measured values obtained by measuring six times on the same sample was used. The results are shown in Table 1.
［試験例２］豆腐の貫入試験２
実施例１〜７および比較例１で製造した豆腐（試料１〜８）について前述した貫入試験２を行った。先ず、実施例１〜７および比較例１で製造した豆腐（試料１〜８）を、約５℃の冷蔵室から取り出し、該豆腐が充填された容器（即ち、縦１０５ｍｍ、横７５ｍｍ、高さ３５ｍｍの直方体の容器）の上部のシールを除去した。次に、クリープメーター物性試験システム（型式：ＲＥ２−３３００５Ｂ；山電社製）を用いて、豆腐（試料１〜８）の各々に対して、該豆腐が充填された容器の上部方向から毎秒１．０ｍｍの速度で、直径１６ｍｍの円柱状（底面は平面）のプランジャーを、毎秒１ｍｍの速度で２０．５ｍｍ（即ち、容器の底からの高さにして１４．５ｍｍ、豆腐試料の変形率にして６０％）貫入することにより破断荷重および最大荷重を測定した。破断荷重および最大荷重の数値は、同一試料に対して６回測定して得られた測定値の平均値を使用した。結果を表２に示す。
[Test Example 2] Tofu penetration test 2
The penetration test 2 mentioned above was done about the tofu (samples 1-8) manufactured in Examples 1-7 and Comparative Example 1. FIG. First, the tofu (samples 1 to 8) produced in Examples 1 to 7 and Comparative Example 1 was taken out from a refrigerator room at about 5 ° C., and filled with the tofu (ie, 105 mm long, 75 mm wide, height). The upper seal of the 35 mm rectangular parallelepiped container) was removed. Next, using a creep meter physical property test system (model: RE2-30005B; manufactured by Yamadensha), each tofu (samples 1 to 8) is 1 per second from the upper direction of the container filled with the tofu. A cylindrical plunger with a diameter of 16 mm (bottom surface is flat) at a speed of 0.0 mm, 20.5 mm at a speed of 1 mm per second (ie 14.5 mm from the bottom of the container, deformation rate of the tofu sample) The breaking load and the maximum load were measured by penetration. As the numerical values of the breaking load and the maximum load, an average value of measured values obtained by measuring six times on the same sample was used. The results are shown in Table 2.
［試験例３］豆腐の離水率測定
実施例１〜７および比較例１で製造した豆腐（試料１〜８）について離水率測定を行った。先ず、豆腐（試料１〜８）の各々を、直径４７ｍｍ、高さ３５ｍｍの２個の円柱状に切り出した。得られた２個の円柱状の試料を縦１０５ｍｍ、横７５ｍｍ、高さ３５ｍｍの直方体の容器に入れ、該容器の上部をシールし、５℃で２５時間静置した後に該容器内の水を除去し、水を除去する前後における該容器の内容物の質量比および次式に基づいて離水率を求めた。結果を表３に示す。
表１〜表３の結果から明らかなように、本発明の豆腐（試料１〜７）は、貫入試験１および２を実施した場合、最初に検出される応力のピーク値（即ち、破断荷重）が、該試験において検出される応力の最大値（即ち、最大荷重）であるとともに該応力の最大値が０．２〜０．８Ｎであり、かつ離水率が９．０質量％以下であった。一方、試料８（比較例１）および市販品Ａ〜Ｃの豆腐は、破断荷重が最大荷重より小さいか、破断荷重と最大荷重が一致していた場合でも該最大荷重が０．２〜０．８での範囲外であり、かつ離水率が９．０質量％より大きかった。 As is clear from the results of Tables 1 to 3, the tofu (samples 1 to 7) of the present invention has the peak value of stress (ie, breaking load) detected first when the penetration tests 1 and 2 are performed. Is the maximum value of stress detected in the test (that is, maximum load), the maximum value of the stress is 0.2 to 0.8 N, and the water separation rate is 9.0% by mass or less. . On the other hand, the tofu of Sample 8 (Comparative Example 1) and commercial products A to C has a maximum breaking load of 0.2 to 0.00 even when the breaking load is smaller than the maximum load or the breaking load and the maximum load coincide. It was out of the range of 8, and the water separation rate was larger than 9.0% by mass.
［試験例４］豆腐のコク味についての官能検査
実施例１〜７および比較例１で製造した豆腐（試料１〜８）並びに市販品Ａ〜Ｃの豆腐のコク味（即ち、濃厚な風味）について２０人のパネルによる官能検査を行った。各パネルが以下の５段階で評価し、２０人のパネルによる評価点数の平均値を求めた。結果を表４に示す。
５はとてもコク味があることを表わす。
４はコク味があることを表わす。
３はややコク味があることを表わす。
２はあまりコク味がないことを表わす。
１はまったくコク味がないことを表わす。
[Test Example 4] Sensory test for tofu body richness Tofu (samples 1 to 8) produced in Examples 1 to 7 and Comparative Example 1 and commercially available products A to C body tofu (ie, rich flavor) A sensory test was conducted by a panel of 20 people. Each panel was evaluated in the following five stages, and the average value of evaluation scores by 20 panels was obtained. The results are shown in Table 4.
5 represents a very rich taste.
4 represents a rich taste.
3 represents a slightly rich taste.
2 represents that there is not much taste.
1 represents no taste at all.
表４から明らかなように、本発明の豆腐（試料１〜７）は、比較例の豆腐（試料８および市販品Ａ〜Ｃ）に比べて、コク味の点で優れたものであった。 As is apparent from Table 4, the tofu (samples 1 to 7) of the present invention was superior in terms of body taste compared to the tofu (sample 8 and commercial products A to C) of the comparative example.
［試験例５］豆腐の滑らかさについての官能検査
実施例１〜７および比較例１で製造した豆腐（試料１〜８）の滑らかさ（即ち、舌の上で溶けるような滑らかな食感）について２０人のパネルによる官能検査を行った。各パネルが以下の５段階で評価し、２０人のパネルによる評価点数の平均値を求めた。結果を表５に示す。
５はとても滑らかな食感であることを表わす。
４は滑らかな食感であることを表わす。
３はやや滑らかな食感であることを表わす。
２はあまり滑らかな食感でないことを表わす。
１はまったく滑らかな食感でないことを表わす。
[Test Example 5] Sensory test on smoothness of tofu Smoothness of tofu (samples 1 to 8) produced in Examples 1 to 7 and Comparative Example 1 (that is, a smooth texture that melts on the tongue) A sensory test was conducted by a panel of 20 people. Each panel was evaluated in the following five stages, and the average value of evaluation scores by 20 panels was obtained. The results are shown in Table 5.
5 represents a very smooth texture.
4 represents a smooth texture.
3 represents a slightly smooth texture.
2 represents that the texture is not very smooth.
1 represents that the texture is not smooth at all.
表５から明らかなように、本発明の豆腐（試料１〜７）は、比較例の豆腐（試料８および市販品Ａ〜Ｃ）に比べて、滑らかな食感の点で優れたものであった。 As apparent from Table 5, the tofu of the present invention (samples 1 to 7) was superior in terms of smooth texture compared to the tofu of the comparative example (sample 8 and commercial products A to C). It was.
Claims (2)
（ｉｉ）液状植物油脂に塩化マグネシウムを分散して得られる凝固剤製剤；液状植物油脂と乳化剤の混合液に塩化マグネシウムを分散して得られる凝固剤製剤；水に難溶性の多価アルコールの脂肪族脂肪酸エステルに塩化マグネシウムを分散して得られる凝固剤製剤；または液状植物油脂、乳化剤、塩化マグネシウムおよび水を含有してなるＷ／Ｏ型またはＷ／Ｏ／Ｗ型凝固剤製剤
とを添加して得られる豆腐であって、下記貫入試験により最初に検出される応力のピーク値が、この貫入試験により検出される応力の最大値であり、且つ該応力の最大値が０．２〜０．８Ｎである豆腐。
貫入試験：直径３８ｍｍ、高さ３０ｍｍの円柱形の豆腐を、該豆腐の底面が試料台の上面に接するように該試料台に載置し、クリープメーターを用いて、直径１６ｍｍの円柱形のプランジャーを、該豆腐の上面方向から毎秒１．０ｍｍの速度で２０．５ｍｍ該豆腐に貫入しつつ、継続的に応力を測定する。 (I) an edible oil or emulsified oil,
(Ii) a coagulant preparation obtained by dispersing magnesium chloride in a liquid vegetable oil; a coagulant preparation obtained by dispersing magnesium chloride in a mixture of a liquid vegetable oil and an emulsifier; a fat of a polyhydric alcohol that is sparingly soluble in water Coagulant preparation obtained by dispersing magnesium chloride in aliphatic fatty acid ester; or W / O type or W / O / W type coagulant preparation containing liquid vegetable oil, emulsifier, magnesium chloride and water
A tofu obtained by adding the door, the peak value of the stress which is first detected by the following penetration test, the maximum value of the stress detected by the penetration test, and the maximum value of the stress is zero. Tofu that is 2 to 0.8N.
Penetration test: a cylindrical tofu having a diameter of 38 mm and a height of 30 mm is placed on the sample table so that the bottom surface of the tofu is in contact with the top surface of the sample table, and a cylindrical plan with a diameter of 16 mm is used using a creep meter. While the jar penetrates into the tofu 20.5 mm from the top of the tofu at a rate of 1.0 mm per second, the stress is continuously measured.
離水率測定方法：直径４７ｍｍ、高さ３５ｍｍの円柱形の豆腐２個を、縦１０５ｍｍ、横７５ｍｍ、高さ３５ｍｍの直方体の容器内に入れ、該容器を密封し、５℃で２５時間静置した後に該容器内の水を除去し、水を除去する前後における該容器の内容物の質量を測定し、次式に基づいて離水率を求める。
Method for measuring water separation rate: Two cylindrical tofu pieces having a diameter of 47 mm and a height of 35 mm are placed in a rectangular parallelepiped container having a length of 105 mm, a width of 75 mm, and a height of 35 mm, and the container is sealed and allowed to stand at 5 ° C. for 25 hours. After that, the water in the container is removed, the mass of the contents of the container before and after removing the water is measured, and the water separation rate is obtained based on the following equation.
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