JP5920710B2 - Production method of buckwheat tofu - Google Patents

Description

The present invention relates to a method for producing noodles tofu.

  Soba is an international food widely used around the world. Buckwheat flour contains various beneficial ingredients related to human health. Buckwheat flour is particularly rich in protein, dietary fiber, minerals, vitamins, polyphenols (such as rutin and quercetin) and is an important source of these ingredients. Oat flour is considered to belong to foods with high nutritive value when considered comprehensively as vegetable foods.

  In Japan, buckwheat flour is widely used as noodles, mainly noodles. In various parts of the world, various foods such as bread, pancakes, crepes, galettes, shiats, plinis and buckwheat rice (Kasha) are made and widely used from buckwheat flour. However, buckwheat flour has a low cohesiveness and viscoelasticity compared to vegetable foods such as wheat flour and soybeans, and belongs to foods that are difficult to produce processed foods and have low processing characteristics.

  On the other hand, buckwheat flour is high in nutritional value and contains many ingredients (protein, minerals, dietary fiber, rutin, polyphenol, etc.) that are involved in maintaining and improving human health, so processed soba foods other than noodles Development of is strongly desired. In particular, Japan is a super-aged society with an elderly population exceeding 23%, and there is a strong demand for the development of flexible foods such as tofu that are kind to the elderly. On the other hand, the spread of obesity or lifestyle-related diseases has become a major nutritional problem for many people as well as elderly people in Japan.

  On the other hand, buckwheat flour has, as a preventive ingredient for obesity and lifestyle-related diseases, a protein that maintains a healthy life, a taste disorder, a wound healing disorder, and a mineral that exhibits a preventive effect on many mineral-related diseases such as anemia, High levels of dietary fiber that suggests preventive effects such as colon cancer, rutin that suggests prevention of hypertension, and polyphenol that suggests prevention of arteriosclerosis are used by many people who are interested in these ingredients. Is highly expected.

  Under such background, as a conventional method for producing buckwheat tofu, a solution of buckwheat flour and a coagulant dissolved in water is heated while stirring and then cooled and solidified. What is characterized by using inner layer powder is known (refer to patent documents 1).

JP 2004-166601 A

  However, the development of buckwheat tofu with a sufficient tofu-like texture is desired rather than buckwheat tofu produced by the method for producing buckwheat tofu described in the above document.

An object of the present invention is to provide a method for producing buckwheat tofu, which can further impart a tofu-like texture to soba tofu.

(1) The method for producing buckwheat tofu according to the present invention comprises: buckwheat flour and a solvent: (the buckwheat flour 1 [g]): (any one of the solvents 3 [mL] to 20 [mL]) A step of preparing a first mixture by stirring within a temperature range of 2 ° C. or more and 10 ° C. or less after mixing at a ratio of, and a step of centrifuging the first mixture to separate a precipitate and an extract, Adding GDL (glucono delta lactone) or one or more metal salts to the extract, and then preparing a second mixture by heating within a temperature range of 60 ° C. or higher and 80 ° C. or lower; and The second mixture is left in a range where the pH of the extract is 6 to 8, and a step of producing a tofu-like coagulum is sequentially performed.

  According to the configuration of (1) above, by stirring the first mixture within a temperature range of 2 ° C. or more and 10 ° C. or less, among proteins contained in buckwheat flour, albumin that is soluble in water and not soluble in water Both the globulin soluble in the solvent can be extracted as an extract from the first mixture. Moreover, since useful substances, such as polyphenol, can be extracted with the protein as an extract from the first mixture, soba tofu having high nutritional value can be easily obtained. Furthermore, after adding GDL (glucono delta lactone) or one or more metal salts to the extract, the second mixture obtained by heating within the temperature range of 60 ° C to 80 ° C is extracted. By leaving it within the range where the pH of the product is 6-8, it is possible to easily obtain buckwheat tofu that can further impart a tofu-like texture than ever before.

(2) In the method for producing buckwheat tofu according to (1), the solvent is sodium chloride solution, water, potassium chloride solution, sodium hydroxide solution, potassium hydroxide solution, sodium carbonate solution, sodium hydrogen carbonate solution, carbonic acid solution. It is preferably any one of potassium solution and acetic acid.

  According to the configuration of (2) above, a mixture of buckwheat flour and a solvent suitable for the stirring treatment within a temperature range of 2 ° C. or more and 10 ° C. or less can be prepared, and therefore the first mixture can be reliably obtained by the stirring treatment. Can do.

(3) In the method for producing buckwheat tofu according to (2), among the solvents, sodium chloride solution, potassium chloride solution, sodium hydroxide solution, potassium hydroxide solution, sodium carbonate solution, sodium hydrogen carbonate solution, potassium carbonate The concentration of each of the solution and acetic acid is preferably 0.01M or more and 3M or less.

  According to the configuration of the above (3), it is possible to produce a mixture of buckwheat flour and a solvent that is optimal for the stirring treatment within a temperature range of 2 ° C. or more and 10 ° C. or less.

(4) In the method for producing buckwheat tofu according to (1) to (3), the one or more metal salts are magnesium chloride, sodium chloride, potassium chloride, calcium chloride, calcium sulfate, zinc sulfide, and magnesium sulfate. Is preferably selected from.

  According to the configuration of (4) above, a mixture of an extract and a metal salt that is optimal for heat treatment within a temperature range of 60 ° C. or higher and 80 ° C. or lower can be produced, so that the second mixture is reliably obtained by the heat treatment. be able to.

It is a flowchart which shows each process of the manufacturing method of the buckwheat tofu which concerns on this embodiment. It is the photograph which shows the state which added water to an extract, without adjusting pH of an extract, Comprising: (a) shows the state (time t = 0 [min]) just after a leaving start, (b) It shows the state of oat tofu after 60 minutes from the start of standing (time t = 60 [min]) and precipitated as a tofu-like coagulum on the bottom of the test tube. It is the photograph which shows the state which adjusted the extract to weakly acidic pH 6, Comprising: (a) shows the state immediately after a leaving start (time t = 0 [min]), (b) has passed 60 minutes after a leaving start. In the state (time t = 60 [min]), the buckwheat tofu precipitated as a tofu-like coagulum on the bottom of the test tube is shown. It is the photograph which shows the state which adjusted the extract to neutral pH7, Comprising: (a) shows the state immediately after a leaving start (time t = 0 [min]), (b) has passed 60 minutes after a leaving start. In the state (time t = 60 [min]), the buckwheat tofu precipitated as a tofu-like coagulum on the bottom of the test tube is shown. It is the photograph which shows the state which adjusted the extract to weakly alkaline pH8, Comprising: (a) shows the state immediately after a leaving start (time t = 0 [min]), (b) is 60 minutes after a leaving start. In the state (time t = 60 [min]), the buckwheat tofu precipitated as a tofu-like coagulum on the bottom of the test tube is shown. In each test tube shown in FIGS. 2B to 5B, the protein concentration [mg / ml] contained in the supernatant remaining without precipitation is shown.

  Hereinafter, the method for producing buckwheat tofu and the soba tofu according to an embodiment of the present invention will be described with reference to FIGS.

  As shown in FIG. 1, in the method for producing buckwheat tofu according to the present invention, first, in the first step S <b> 1, buckwheat flour and a solvent are (buckwheat flour 1 [g]): (solvent 3 [mL] or more and 20 [ mL] or less) and then stirring in a temperature range of 2 ° C. or more and 10 ° C. or less to prepare a first mixture. The solvent used here is one or more of sodium chloride solution, water, potassium chloride solution, sodium hydroxide solution, potassium hydroxide solution, sodium carbonate solution, sodium bicarbonate solution, potassium carbonate solution, and acetic acid. Preferably there is. In addition, among the above solvents, each concentration of sodium chloride solution, potassium chloride solution, sodium hydroxide solution, potassium hydroxide solution, sodium carbonate solution, sodium bicarbonate solution, potassium carbonate solution, and acetic acid is 0.01M. It is preferably 3M or less. Furthermore, the time required for the stirring is preferably about 30 minutes to 3 hours, and more preferably 1 hour to 2 hours.

  Next, in the second step S2, the first mixture is centrifuged to separate the precipitate and the extract.

  Next, in the third step S3, after adding GDL (glucono delta lactone) or one or more metal salts to the extract, the second mixture is heated within a temperature range of 60 ° C. or higher and 80 ° C. or lower. Is made. Here, the one or more metal salts are preferably selected from magnesium chloride, sodium chloride, potassium chloride, calcium chloride, calcium sulfate, zinc sulfide, and magnesium sulfate.

Next, in the fourth step S4, the second mixture is adjusted so as to have a pH of 6 to 8 and left to stand, thereby producing tofu-like solidified soba tofu. Here, in order to adjust the pH of the second mixture to 6-8, acetate buffer (Acetate
buffer), Tris-HCl buffer, and the like.

  Next, the present invention will be described specifically by way of examples. In addition, this invention is not limited to a present Example.

  The inventor mixed the buckwheat flour and 0.2 [M] sodium chloride solution at a ratio of (buckwheat flour 1 [g]) :( solvent 3 [mL]), and then the temperature of 4 [° C.]. A first mixture was made by stirring for 1 hour under temperature conditions. Next, the present inventor separated the first mixture into a precipitate and an extract by centrifuging at 8000 [rpm] for 70 minutes.

  Next, the inventor added a metal salt 1 [mL] to the obtained extract 9 [mL], and then heated the mixture at 70 ° C. for 10 minutes to prepare a second mixture. At this time, the present inventor used (A) calcium chloride 10 [mM], (B) magnesium chloride 10 [mM], (C) magnesium sulfate 10 [mM], and (D) as metal salts to be added to the extract. Five types of a mixed solution of calcium chloride 5 [mM] and magnesium chloride 5 [mM] and (E) a mixed solution of calcium chloride 5 [mM] and magnesium sulfate 5 [mM] were used. Moreover, this inventor also experimented when (F) GDL (glucono delta lactone) was added to the extract, and also when (G) water was added to the extract.

  Next, the present inventor produced oat tofu, which is a tofu-like coagulum, by leaving the second mixture in the range where the pH of the extract is 6-8. FIGS. 2 (a), 2 (b) to 5 (a), 5 (b) show the case where (A) calcium chloride 10 [mM] is added to the extract in each test tube from the left side to the right side of the drawing. (B) When magnesium chloride 10 [mM] is added to the extract, (C) When magnesium sulfate 10 [mM] is added to the extract, (D) Calcium chloride 5 [mM] and magnesium chloride 5 [mM] When a mixed solution of (E) calcium chloride 5 [mM] and magnesium sulfate 5 [mM] is added to the extract, (F) GDL (glucono delta lactone) 10 When [mM] is added to the extract, (G) shows the case where water is added to the extract. Note that “NONE” in (G) in FIGS. 2 (a), 2 (b) to 5 (a), 5 (b) means that a metal salt or GDL (glucono delta lactone) is not added to the extract. This means that only water is added to the extract.

  FIG. 2 is a photograph showing a state where water is added to the extract without adjusting the pH of the extract, (a) shows a state immediately after the start of standing (time t = 0 [min]), (B) is a state after 60 minutes from the start of standing (time t = 60 [min]), and shows buckwheat tofu precipitated as a tofu-like coagulum on the bottom of the test tube.

  FIG. 3 is a photograph showing a state in which the extract has been adjusted to slightly acidic pH 6, wherein (a) shows the state immediately after the start of standing (time t = 0 [min]), and (b) shows from the start of standing. It shows a state after 60 minutes (time t = 60 [min]), and shows buckwheat tofu precipitated as a tofu-like coagulum on the bottom of the test tube. The pH adjustment here was realized by separately adding an acetate buffer solution 0.05 [M] to the second mixture.

  Similarly, FIG. 4 is a photograph showing a state in which the extract is adjusted to neutral pH 7, wherein (a) shows a state immediately after the start of standing (time t = 0 [min]), and (b) shows It shows the state of oat tofu after 60 minutes from the start of standing (time t = 60 [min]) and precipitated as a tofu-like coagulum on the bottom of the test tube. The pH adjustment here was realized by separately adding Tris-HCl buffer solution 0.05 [M] to the second mixture.

  Similarly, FIG. 5 is a photograph showing a state in which the extract has been adjusted to weak alkaline pH 8, wherein (a) shows a state immediately after starting to stand (time t = 0 [min]), and (b) shows It shows the state of oat tofu after 60 minutes from the start of standing (time t = 60 [min]) and precipitated as a tofu-like coagulum on the bottom of the test tube. The pH adjustment here was realized by separately adding Tris-HCl buffer solution 0.05 [M] to the second mixture.

  FIG. 6 shows the protein concentration [mg / ml] contained in the supernatant remaining without precipitation in each test tube shown in FIGS. 2 (b) to 5 (b). FIG. 6 shows the case where (A) calcium chloride 10 [mM] is added to the extract and (B) magnesium chloride 10 [mM] is added to the extract in each test tube from the left side to the right side of the drawing. (C) When magnesium sulfate 10 [mM] is added to the extract, (D) When a mixed solution of calcium chloride 5 [mM] and magnesium chloride 5 [mM] is added to the extract, (E) Calcium chloride When a mixture of 5 [mM] and magnesium sulfate 5 [mM] is added to the extract, (F) When GDL (glucono delta lactone) 10 [mM] is added to the extract, (G) Extract water The case where it added to the thing is shown, respectively.

The following Tables 1 to 9 are sampled for soba tofu with 10 monitors, and scoring standards of “◎: excellent texture”, “○: good texture”, and “×: poor texture”. Shows the results of evaluating the texture. In addition, the item “solvent [mL]” in each table indicates a sodium chloride solution [mL] to be mixed with 1 [g] buckwheat flour. In addition, the item “stirring temperature [° C.]” in each table indicates the temperature [° C.] at which the mixture of buckwheat flour and sodium chloride solution is stirred. In addition, the item “heating temperature [° C.]” in each table indicates the temperature [° C.] at the time of heating the mixture obtained by adding the metal salt to the extract. Of each table, Tables 5 to 9 show comparative examples of the present invention.
Example 1 in Table 1 above shows the buckwheat tofu obtained in this example. In the present soba tofu, as shown in Table 1 above, the result of “◎: excellent texture” was obtained as the texture evaluation.

In Examples 2 to 7 in Table 2, the sodium chloride solution [mL] to be mixed with 1 [g] of buckwheat flour is 4 [mL], and the temperature at which the mixture of buckwheat flour and sodium chloride solution is stirred [ [° C.] is set to any of 2 [° C.], 6 [° C.], and 10 [° C.], and the temperature [° C.] when heating the mixture obtained by adding the metal salt to the extract is set to 60 [° C.] The buckwheat tofu obtained when set to any of 80 [° C.] is shown. For each soba tofu, as shown in Table 2 above, the result of “◯: good texture” was obtained as the texture evaluation.

In Examples 8 to 13 in Table 3, the sodium chloride solution [mL] to be mixed with 1 [g] of buckwheat flour is 12 [mL], and the temperature at which the mixture of buckwheat flour and sodium chloride solution is stirred [ [° C.] is set to any of 2 [° C.], 6 [° C.], and 10 [° C.], and the temperature [° C.] when heating the mixture obtained by adding the metal salt to the extract is set to 60 [° C.] The buckwheat tofu obtained when set to any of 80 [° C.] is shown. For each soba tofu, as shown in Table 3 above, a result of “◯: good texture” was obtained as a texture evaluation.

In Examples 14 to 19 in Table 4 above, the sodium chloride solution [mL] to be mixed with 1 [g] of buckwheat flour is 20 [mL], and the temperature at which the mixture of buckwheat flour and sodium chloride solution is stirred [ [° C.] is set to any of 2 [° C.], 6 [° C.], and 10 [° C.], and the temperature [° C.] when heating the mixture obtained by adding the metal salt to the extract is set to 60 [° C.] The buckwheat tofu obtained when set to any of 80 [° C.] is shown. For each soba tofu, as shown in Table 4 above, a result of “◯: good texture” was obtained as a texture evaluation.

In Comparative Examples 1 to 4 in Table 5, the sodium chloride solution [mL] to be mixed with 1 [g] of buckwheat flour is 2 [mL], and the temperature at which the mixture of the buckwheat flour and sodium chloride solution is stirred [ [° C.] is set to either 1 [° C.] or 11 [° C.], and the temperature [° C.] when heating the mixture obtained by adding the metal salt to the extract is either 50 [° C.] or 90 [° C.] Each of the buckwheat tofu obtained when set to. In each soba tofu, as shown in Table 5 above, a result of “×: bad texture” was obtained as the texture evaluation.

In Comparative Examples 5 to 8 in Table 6, the sodium chloride solution [mL] to be mixed with 1 [g] of buckwheat flour is 21 [mL], and the temperature at which the mixture of buckwheat flour and sodium chloride solution is stirred [ [° C.] is set to either 1 [° C.] or 11 [° C.], and the temperature [° C.] when heating the mixture obtained by adding the metal salt to the extract is either 50 [° C.] or 90 [° C.] Each of the buckwheat tofu obtained when set to. For each soba tofu, as shown in Table 6 above, a result of “×: bad texture” was obtained as a texture evaluation.

In Comparative Examples 9 and 10 in Table 7, the sodium chloride solution [mL] to be mixed with 1 [g] of oat flour is either 2 [mL] or 21 [mL], and the oat flour and sodium chloride solution This was obtained when the temperature [° C.] when stirring the mixture was set to 4 [° C.] and the temperature [° C.] when heating the mixture obtained by adding the metal salt to the extract was set to 70 [° C.]. Each shows soba tofu. In each soba tofu, as shown in Table 7 above, a result of “×: bad texture” was obtained as the texture evaluation.

In Comparative Examples 11 and 12 in Table 8 above, the sodium chloride solution [mL] mixed with 1 [g] of buckwheat flour is 3 [mL], and the temperature at which the mixture of the buckwheat flour and sodium chloride solution is stirred [ It was obtained when setting [° C.] to either 1 [° C.] or 11 [° C.] and setting the temperature [° C.] when heating the mixture in which the metal salt was added to the extract to 70 [° C.]. Each shows soba tofu. For each soba tofu, as shown in Table 8 above, the result of “×: bad texture” was obtained as the texture evaluation.

In Comparative Examples 13 and 14 in Table 9, the sodium chloride solution [mL] to be mixed with 1 [g] of oat flour is 3 [mL], and the temperature at which the mixture of oat flour and sodium chloride solution is stirred [ Obtained when the temperature [° C.] when heating the mixture in which the metal salt was added to the extract was set to either 50 [° C.] or 90 [° C.]. Each shows soba tofu. In each soba tofu, as shown in Table 9 above, a result of “×: bad texture” was obtained as the texture evaluation.

(Production method of buckwheat tofu according to this embodiment, and characteristics of buckwheat tofu)
According to the above configuration, by stirring the first mixture within a temperature range of 2 ° C. or more and 10 ° C. or less, among the proteins contained in buckwheat flour, albumin that is soluble in water and not soluble in water but soluble in solvent Both globulin can be extracted as an extract from the first mixture. Moreover, since useful substances, such as polyphenol, can be extracted with the protein as an extract from the first mixture, soba tofu having high nutritional value can be easily obtained. Furthermore, after adding GDL (glucono delta lactone) or one or more metal salts to the extract, the second mixture obtained by heating within the temperature range of 60 ° C to 80 ° C is extracted. By leaving it within the range where the pH of the product is 6-8, it is possible to easily obtain buckwheat tofu that can give a tofu-like texture.

  Moreover, according to the said structure, since the mixture of buckwheat flour and a solvent suitable for the stirring process in the temperature range of 2 degreeC or more and 10 degrees C or less can be produced, a 1st mixture can be obtained reliably by this stirring process. .

  Moreover, according to the said structure, the mixture of an oat flour and a solvent optimal for the stirring process in the temperature range of 2 to 10 degreeC can be produced.

  Moreover, according to the said structure, since the mixture of the extract and metal salt optimal for heat processing within the temperature range of 60 degreeC or more and 80 degrees C or less can be produced, a 2nd mixture can be obtained reliably by this heat processing. it can.

  Moreover, according to the said structure, the high nutritional value buckwheat tofu containing useful substances, such as polyphenol, with protein can be obtained. Furthermore, a tofu-like texture can be imparted to soba tofu more than before.

  As mentioned above, although embodiment of this invention was described based on drawing, it should be thought that a specific structure is not limited to these embodiment. The scope of the present invention is shown not by the above description of the embodiments but by the scope of claims for patent, and further includes all modifications within the meaning and scope equivalent to the scope of claims for patent.

S1-S4 1st-4th process

Claims (4)

After mixing the buckwheat flour and the solvent at a ratio of (the buckwheat flour 1 [g]): (the solvent 3 [mL] or more and 20 [mL] or less), the mixture is stirred within a temperature range of 2 ° C. or more and 10 ° C. or less. Making a first mixture by:
Centrifuging the first mixture into a precipitate and an extract;
Adding GDL (glucono delta lactone) or one or more metal salts to the extract, and then producing a second mixture by heating within a temperature range of 60 ° C. or more and 80 ° C. or less;
Adjusting the pH of the second mixture to be in the range of 6 or more and 8 or less and allowing it to stand, thereby producing a tofu-like coagulum;
A method for producing buckwheat tofu characterized by sequentially performing steps.   The solvent is any one of sodium chloride solution, water, potassium chloride solution, sodium hydroxide solution, potassium hydroxide solution, sodium carbonate solution, sodium hydrogen carbonate solution, potassium carbonate solution, and acetic acid. The method for producing buckwheat tofu according to claim 1.   Among the solvents, each concentration of sodium chloride solution, potassium chloride solution, sodium hydroxide solution, potassium hydroxide solution, sodium carbonate solution, sodium hydrogen carbonate solution, potassium carbonate solution, and acetic acid is 0.01M or more and 3M or less. The method for producing buckwheat tofu according to claim 2, wherein:   The one or more metal salts are selected from magnesium chloride, sodium chloride, potassium chloride, calcium chloride, calcium sulfate, zinc sulfide, and magnesium sulfate. The manufacturing method of the buckwheat tofu of description.