JP6030595B2 - Coagulant composition for tofu and method for producing tofu using the same - Google Patents

Description

  The present invention relates to a coagulant composition for tofu for coagulating soymilk and a method for producing tofu using the same.

  Conventionally, as a coagulant for tofu for coagulating soymilk, inorganic salts such as magnesium chloride, magnesium sulfate, calcium chloride or calcium sulfate, or organic acids such as glucono delta lactone have been used.

  However, when these inorganic salts are used as a coagulant for tofu, the production of tofu with a fast coagulation rate of soy milk, a finely uniform internal phase of tofu, excellent water retention, and excellent texture and flavor In particular, it was difficult to produce “silk tofu” without secondary molding. On the other hand, glucono delta lactone has a problem in terms of flavor because the coagulability is improved but the sour taste remains in the finished tofu.

  In order to solve these problems, various slow-acting tofu coagulants that control the coagulation rate of the inorganic salt-based tofu coagulant having a fast coagulation rate of soy milk have been proposed in recent years. As such a tofu coagulant, for example, a coagulant composition for tofu (Patent Document 1) containing an inorganic salt-based tofu coagulant, a polyglycerin fatty acid ester and an oil and fat, an inorganic salt-based coagulant A coagulant composition for tofu (Patent Document 2) characterized in that a coagulant for tofu is dispersed in a polyhydric alcohol fatty acid ester and then pulverized with a wet pulverizer, an inorganic salt-based coagulant for tofu and polyglycerin condensed ricinoleic acid A coagulant composition for tofu (Patent Document 3), comprising a mixture of an ester and a fatty acid ester of a polyol, a dextrin and glycerin, and a coating comprising an inorganic salt-based tofu coagulant coated with starch and / or sugars And a coagulant composition for tofu (Patent Document 4), which are characterized by being dispersed in a polyhydric alcohol fatty acid ester.

  These coagulants for tofu are widely spread especially in mass production processes as coagulants for tofu exhibiting sufficient delayed action upon high temperature coagulation in the tofu production process. However, by containing a large amount of polyglycerin fatty acid ester, polyhydric alcohol fatty acid ester, dextrin, etc., especially by containing a large amount of polyglycerin condensed ricinoleic acid ester which is a strong W / O type emulsifier, The product has a uniform flavor that has lost its flavor, resulting in a decrease in the value of tofu.

Patent No. 2912249 Japanese Patent No. 3516298 Japanese Patent No. 4105675 JP 2006-94831 A

  The present invention provides coagulation for tofu with sufficient conditions that it can express the original flavor of tofu derived from raw soybeans and squeezed soymilk, provided that it has sufficient delayed action when coagulating soymilk in the tofu production process It is an object to provide an agent composition.

  As a result of intensive studies by the present inventors to solve the above-mentioned problems, the coagulant composition for tofu comprising specific components has a sufficient slow-acting effect when coagulating soymilk in the tofu production process, and It has been found that the original flavor of tofu can be imparted, and the present invention has been completed.

  That is, the present invention is a tofu coagulant composition obtained by dispersing an inorganic salt-based coagulant for tofu in a mixture of natural wax and edible oil and fat.

  The present invention also provides a method for producing tofu, wherein the coagulant composition for tofu is used as a coagulant for soy milk in the method for producing tofu.

  Furthermore, the present invention is a tofu containing an inorganic salt-based coagulant for tofu, a natural wax and an edible fat.

  The coagulant composition for tofu of the present invention has sufficient delayed action when coagulating soymilk in the tofu production process.

  And when tofu is produced using the coagulant composition for tofu of the present invention, the tofu is produced using a water-in-oil type inorganic salt coagulant (so-called emulsifying bittern) that uses a lot of conventional emulsifiers. The problem is solved and the original flavor of tofu can be added.

  The inorganic salt-based tofu coagulant used in the tofu coagulant composition of the present invention (hereinafter referred to as “the present invention composition”) is not particularly limited as long as it can coagulate soymilk to form tofu. For example, what contains inorganic salts, such as magnesium chloride, magnesium sulfate, and calcium chloride, is mentioned. These inorganic salts may be either anhydrous or have crystal water. Moreover, these inorganic salts can also be used 1 type or in mixture of 2 or more types. In addition, as the inorganic salt-based tofu coagulant, commercially available crude seawater magnesium chloride (bittern) prepared with the composition and concentration of the inorganic salt can also be used. 20-70 mass% in conversion of an anhydride, Preferably it is 20-50 mass%.

  The edible oil and fat used in the composition of the present invention is not particularly limited as long as it is an edible triglyceride. For example, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice bran oil, corn oil, coconut Examples thereof include vegetable oils and fats such as oil, palm oil and olive oil, animal fats and oils such as beef tallow and lard, and those obtained by separating, hydrogenating or transesterifying these animal and vegetable oils and fats, and medium chain fatty acid triglycerides. Among these edible oils and fats, those which are liquid at room temperature are preferred. Moreover, these edible fats and oils can also be used 1 type or in mixture of 2 or more types. This edible fat is contained in the composition of the present invention in an amount of 10 to 60% by mass, preferably 20 to 40% by mass.

  Furthermore, the natural wax used in the composition of the present invention is not particularly limited, and examples thereof include those that have a melting point of 60 ° C. or higher, preferably 60 to 85 ° C. and are edible. Examples of such natural waxes include plant waxes such as mole, candelilla wax, carnauba wax and rice wax, and animal waxes such as lanolin and beeswax. Among these natural waxes, carnauba wax (melting point: 83 ° C.), rice wax (melting point: 73 ° C.) and beeswax (melting point: 64 ° C.) are preferable because of excellent dispersibility of the inorganic salt-based tofu coagulant and good flavor. . These natural waxes can be used alone or in combination. These natural waxes may be blended in an amount of 0.5 to 10 parts by weight, preferably 0.5 to 5 parts by weight, with respect to 100 parts by weight of edible fats and oils.

  The composition of the present invention can sufficiently exhibit the effect without using a so-called emulsifier as a dispersion stabilizer, but in order to improve the dispersion stability within the range not impairing the object of the present invention, for example, You may mix | blend dispersion stabilizers, such as glycerol fatty acid ester, glycerol fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester. These dispersion stabilizers can be contained in the composition of the present invention in an amount of 0.1 to 6.0% by mass, preferably 0.2 to 2.0% by mass.

  Furthermore, in addition to the above essential components, the composition of the present invention may contain saccharides, starch, modified starch, thickening stabilizer and the like within a range not impairing the object of the present invention. Examples of sugars include monosaccharides, oligosaccharides, maltooligosaccharides, dextrins, starch degradation products, sugar alcohols and the like. Examples of the starch include corn starch, potato starch, and tapioca starch. Examples of the modified starch include those obtained by subjecting the starch to an esterification treatment, an etherification treatment, a crosslinking treatment, and a wet heat treatment. Examples of the thickening stabilizer include alginic acid and / or a salt thereof, carrageenan, xanthan gum, guar gum and the like.

  The composition of the present invention can be obtained by dispersing an inorganic salt-based coagulant for tofu in a mixture of natural wax and edible fat. In the above mixture, there is no problem whether the natural wax is dissolved in edible oil or fat, or partly precipitated. The inorganic salt-based coagulant for tofu dispersed in a mixture of natural wax and edible oil / fat can be in either a crystalline powder state or a solution state, but is preferably dispersed in a solution state. The amount of water in the case where the inorganic salt-based coagulant for tofu is dispersed in a solution state is not particularly limited. Parts, preferably 30 to 100 parts by weight. Further, when the inorganic salt-based coagulant for tofu is dispersed in a crystalline powder state, it may be wetted with glycerin, for example.

  Preferred embodiments for obtaining the composition of the present invention are as follows. First, the mixture of edible oil and fat and natural wax is heated to a temperature higher than the temperature at which the natural wax dissolves to dissolve the natural wax in the edible oil and fat. Next, an aqueous solution of an inorganic salt-based tofu coagulant is prepared separately. The inorganic salt-based tofu coagulant is added to the mixture of the edible oil and natural wax in which the natural wax is dissolved by adding an aqueous solution of the prepared inorganic salt-based tofu coagulant little by little while stirring with a stirrer. Evenly distributed. The stirrer used for stirring is not particularly limited. Examples include K mixers (manufactured by PRIMIX), milders, and high-speed rotating homogenizers.

  Another preferred embodiment for obtaining the composition of the present invention is as follows. First, the mixture of edible oil and natural wax is heated above the temperature at which the natural wax dissolves, and the natural wax dissolved in the edible oil and fat is cooled to below room temperature to precipitate a portion of the natural wax (crystallization) ) The inorganic salt-based tofu coagulant is uniformly added by adding an aqueous solution of the inorganic salt-based tofu coagulant little by little to the mixture of the edible oil and natural wax in which the natural wax is partially precipitated with stirring by a stirrer. Distributed.

  Yet another preferred embodiment for obtaining the composition of the present invention is as follows. First, the mixture of edible oil and fat and natural wax is heated to a temperature higher than the temperature at which the natural wax dissolves to dissolve the natural wax in the edible oil and fat. Next, glycerin is added to the inorganic salt-based tofu coagulant in the crystalline powder state and moistened. A wet inorganic salt-based tofu coagulant is added little by little while stirring with a stirrer in a mixture of edible fats and natural wax in which the natural wax is in a dissolved state, and dispersed. Further, the particles of the inorganic salt-based tofu coagulant in the dispersion are finely dispersed by a pulverizer such as a wet pulverizer, so that the particles are uniformly dispersed in the mixture of edible oil and fat and natural wax. Although it does not specifically limit as a wet crusher used for refinement | miniaturization of the particle | grains of the inorganic salt tofu coagulant, For example, a sand mill (made by Shinto Kogyo), a bead mill (made by Finetech), etc. are mentioned.

  Since the composition of the present invention thus obtained can be coagulated by adding it to heated soy milk, it can be used for the production of tofu simply by replacing it with a conventional coagulant for tofu. Moreover, it does not specifically limit as tofu which can use this invention composition, For example, cotton tofu, silken tofu, filling tofu, etc. are mentioned. When the composition of the present invention is used for the production of tofu, the addition amount may be appropriately set according to the type of the target tofu, etc. What is necessary is just to add in the quantity used as about 0.1-0.6 mass% as a quantity of the coagulant | flocculant for system tofu (anhydride conversion), for example.

  In addition, when this invention composition is added to the heated soymilk, since the inorganic salt-based coagulant for tofu contained in the composition of the present invention is gradually released, the solidification start time is longer than that of the conventional inorganic salt-based coagulant. Becomes slower. Therefore, it can be suitably used for the production of silken tofu which has been difficult in the past. In addition, the composition of the present invention can enhance the original flavor of tofu compared to the conventional water-in-oil inorganic salt coagulant (so-called emulsification bittern) that uses many conventional emulsifiers.

  The tofu obtained in this way is given the original flavor of tofu. This tofu contains an inorganic salt-based coagulant for tofu, natural wax, and edible fats and oils. Natural waxes contained in tofu contain unsaponifiable matter as the main component, but the lipid fraction in tofu can be easily obtained by gas chromatography on a nonpolar carrier (eg, dimethylpolysiloxane carrier) column. Can be confirmed.

  Further, this tofu may be processed, for example, such as baked tofu, fried oil, cancer, and deep fried.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated in detail, this invention is not limited to these Examples at all.

Example 1
Preparation of coagulant composition 1 for tofu:
To 387.2 g of corn oil, 12 g of beeswax (refined beeswax FY-100: manufactured by Yokoseki Yushi Kogyo Co., Ltd.) and 0.8 g of carnauba wax (purified carnauba wax R-100: manufactured by Yokoseki Yushi Kogyo Co., Ltd.) were added and heated to 80 ° C. After adding 600 g of an inorganic salt-based tofu coagulant in which 360 g of magnesium chloride (Crystallin: manufactured by Ako Kasei Co., Ltd.) was dissolved in water under stirring at 4000 rpm, TK mixer (manufactured by PRIMIX Co., Ltd.) The rotation speed was set to 10000 rpm and uniform dispersion was performed for 3 minutes to obtain a coagulant composition 1 for tofu. The obtained tofu coagulant composition 1 was stored at 20 ° C.

Example 2
Preparation of coagulant composition 2 for tofu:
To 392 g of corn oil, 6 g of beeswax (same as above) and 2 g of rice wax (refined rice wax S-100: manufactured by Yokoseki Yushi Kogyo Co., Ltd.) were added and heated to 80 ° C. to completely dissolve the oil and fat. Under stirring, after adding 600 g of an inorganic salt-based tofu coagulant in which 360 g of magnesium chloride (same as above) is dissolved in water, the mixer rotation speed is set to 10000 rpm, and uniform dispersion is performed for 3 minutes to obtain a coagulant composition for tofu 2 was obtained. The obtained tofu coagulant composition 2 was stored at 20 ° C.

Comparative Example 1
Preparation of coagulant composition 1 for comparative tofu:
An inorganic salt obtained by dissolving 20 g of polyglycerin condensed ricinoleic acid ester (Sunsoft 818SK: manufactured by Taiyo Kagaku) in 380 g of corn oil and 360 g of magnesium chloride (same as above) in water with stirring at 4000 rpm. After adding 600 g of the tofu coagulant, the mixer rotation speed was set to 10,000 rpm and emulsified and dispersed for 5 minutes to obtain a comparative tofu coagulant composition. The obtained coagulant composition for comparative tofu was stored at 20 ° C.

Example 3
Production and evaluation of silken tofu:
Production of silken tofu using the coagulant composition 1 for tofu, the coagulant composition 2 for tofu, and the coagulant composition 1 for comparative tofu prepared in the above examples and comparative examples and stored at 20 ° C. An evaluation test was conducted.

  Using system mug (model: TK-40, manufactured by Earth System 21), 36 g of tofu coagulant composition 1 in terms of magnesium chloride hexahydrate was obtained in a conventional manner, soy milk (soybean: domestic fukuyutaka) , Brix. 12.5) Dispersed in 12 L at 80 ° C. to obtain a dispersion mixture. The soy milk and the coagulant composition for tofu were dispersed at a mixing time of 19 seconds and a stirring speed of 5000 rpm. After pouring this dispersion mixture into a mold box (350 mm × 360 mm × 150 mm), filling the mold box with the dispersion mixture, aging for 15 minutes, cutting out to a certain size, taking it out with tap water for 30 minutes Packed in a packaging container to produce silken tofu. The silk tofu preserved at 5 ° C. for 24 hours was used as an evaluation sample.

  It should be noted that the time from when the mold box was filled with the dispersion mixture to the start of coagulation was measured, and this time (second) was taken as the coagulation start time of soymilk. Moreover, about the silk tofu, the internal phase and flavor of tofu were evaluated according to the following evaluation criteria. Furthermore, the hardness of the silken tofu was measured with a tofu hardness meter (bar tension gauge (0 scale): manufactured by Oba Keiki Seisakusho). Further, for the tofu coagulant composition 2 or the comparative tofu coagulant composition 1, silk tofu was produced and stored in the same manner, and the above measurements were performed. These results are shown in Table 1.

<Internal phase evaluation criteria>
(Evaluation) (Content)
◎ Uniform and glossy ○ No roughness, slightly glossy △ Slightly rough, no gloss × Rough, glossy

<Flavor evaluation criteria>
(Evaluation) (Content)
◎ Strong umami and sweetness of soybean, with a strong feeling ○ Feeling umami and sweetness of soy, with a rich feeling △ No taste but no taste of soy

  As is apparent from Table 1, the composition of the present invention exhibits a delayed effect comparable to that of a conventional tofu coagulant, while having a good internal phase of the tofu obtained, It was found that tofu has a rich flavor derived from soybeans.

Example 4
Production and evaluation of cotton tofu:
Using the coagulant composition 1 for tofu, the coagulant composition 2 for tofu, and the coagulant composition 1 for comparative tofu obtained in the above Examples and Comparative Examples, production and evaluation tests of cotton tofu were performed.

  Using a system mug (same as above), 36 g of tofu coagulant composition 1 in terms of magnesium chloride hexahydrate was added to 12 L of soybean milk (soybean: domestic fukuyutaka, Brix. 12.5) obtained by a conventional method. Dispersion was performed at 80 ° C. to obtain a dispersion mixture. The soy milk and the coagulant composition for tofu were dispersed at a mixing time of 19 seconds and a stirring speed of 5000 rpm. The dispersion mixture was poured into a mold box (350 mm × 360 mm × 150 mm), and the mold box was filled with the dispersion mixture and aged for 15 minutes. According to a conventional method, this was subjected to a crushing step and a water draining operation using a press, then cut into a certain size, taken out, exposed to tap water for 30 minutes, and packed in a packaging container to produce cotton tofu. This cotton tofu preserved at 5 ° C. for 24 hours was used as an evaluation sample for cotton tofu.

  In addition, after ageing | curing | ripening and performing draining operation, the weight was measured and the yield as cotton tofu was measured. Further, the flavor of cotton tofu was evaluated according to the same criteria as in Example 3. Furthermore, for the tofu coagulant composition 2 or comparative tofu coagulant composition 1, cotton tofu was produced and stored in the same manner, and the above measurements were performed. These results are shown in Table 2.

  As is apparent from Table 2, the composition of the present invention has a yield comparable to that of the conventional tofu coagulant, but the tofu obtained has a rich flavor derived from soybeans.

Example 5
Preparation of coagulant composition 3 for tofu:
To 390.8 g of corn oil, 8 g of beeswax (same as above), 0.8 g of carnauba wax (same as above) and 0.4 g of rice wax (same as above) are added, heated to 80 ° C., and the completely dissolved fat is cooled to 20 ° C. A mixture of natural wax and corn oil in which part of the natural wax was crystallized was obtained. To this mixture of natural wax and corn oil, T.I. K Mixer (same as above) Under stirring at 4000 rpm, after adding 600 g of an inorganic salt-based tofu coagulant solution in which 360 g of magnesium chloride (same as above) was dissolved in water, the mixer was set at a rotational speed of 10,000 rpm and uniformly dispersed for 3 minutes. A coagulant composition 3 for tofu was obtained. The obtained tofu coagulant composition 3 was stored at 20 ° C.

Test example 1
Stability test of coagulant composition for tofu:
The tofu coagulant composition 1, the tofu coagulant composition 2 and the tofu coagulant composition 3 obtained in the above examples were stored at 20 ° C. for one day and night, and then placed in a sealed container at room temperature. A preservation test was conducted. The state of the coagulant composition for tofu after storage for 3 months (oil floating, moisture separation, dispersed state) was confirmed, and the results are shown in Table 3.

  Although the coagulant composition 1 and 2 for tofu showed slight oil floating on the surface of the composition after storage for 3 months, the dispersion state was good. Tofu. Moreover, the coagulant composition 3 for tofu was in the same state as it was immediately after production after storage for 3 months, and there was no problem at all.

The composition of the present invention can be used for the production of tofu.

that's all

Claims (3)

It is obtained by dispersing an aqueous solution of an inorganic salt-based coagulant for tofu in a mixture in which 0.5 to 10 parts by mass of a natural wax is mixed with 100 parts by mass of edible fats and oils at room temperature ,
Wherein the natural wax is beeswax and one or two coagulant composition for tofu, characterized in Kumiawasedea Rukoto selected from carnauba wax and rice wax.   The coagulant composition for tofu according to claim 1, wherein the inorganic salt coagulant for tofu contains one or more inorganic salts selected from magnesium chloride, magnesium sulfate and calcium chloride. A method for producing tofu, wherein the coagulant composition for tofu according to claim 1 or 2 is used as a coagulant for soy milk.