JP6334797B1 - Coagulant composition for tofu, method for producing the same, and method for producing tofu - Google Patents

Abstract

The present invention provides a coagulant composition for tofu capable of producing stable quality tofu with high productivity. Tofu is prepared by adding a water-in-oil emulsion containing a coagulant for tofu, an emulsifier, a demulsifier, fats and oils and water to a soy milk as a coagulant composition for tofu. The demulsifier may contain a glycerin fatty acid ester (particularly a glycerin monounsaturated fatty acid ester). The coagulant for tofu may be magnesium chloride. The emulsifier may be a polyglycerol fatty acid ester. The oils and fats may be vegetable oils. About 1-10 weight part may be sufficient as the ratio of the said emulsifier with respect to 100 weight part of said fats and oils. The proportion of the demulsifier may be about 1 to 10 parts by weight with respect to 100 parts by weight of the emulsifier. [Selection figure] None

Description

  The present invention relates to a coagulant composition for tofu which is a water-in-oil (W / O type) emulsion containing a coagulant for coagulating soymilk to produce tofu, a method for producing the same, and a method for producing tofu.

  Traditionally, tofu is produced by coagulating soymilk with a coagulant called bitter juice, but bitter juices such as magnesium chloride and calcium chloride are highly reactive with soymilk, so the coagulation reaction is controlled. It was difficult to produce tofu and skill was required. Therefore, a method for producing tofu with stable quality by emulsifying bitter juice and using it as a coagulant composition has become widespread.

  Japanese Patent No. 3678919 (Patent Document 1) is a W / O type emulsion coagulant containing bitter juice, in which the concentration of magnesium chloride in the agent system is 20 to 40% by weight, and magnesium chloride in the aqueous phase For tofu, the concentration of which is 40 to 70% by weight, the W / O ratio of the emulsion is 40/60 to 65/35, and the blending amount of polyglycerin fatty acid ester in the agent system is 3 to 8% by weight A coagulant is disclosed.

  Japanese Patent No. 3683731 (Patent Document 2) discloses an emulsion-type coagulant having a magnesium chloride concentration of 25 to 50% by weight, and an average particle diameter (volume basis) of the emulsion of 0.5 to 50%. An emulsified coagulant for tofu that has a range of 4 μm and a kurtosis of the distribution of emulsified particles of 0.2 to 0.6 is disclosed.

  In Japanese Patent Application Laid-Open No. 2000-32941 (Patent Document 3), an emulsified solidification for tofu made into an emulsified state of a W / O emulsion system using an emulsifier that forms a W / O emulsion system with a coagulant for tofu and fats and oils. A method for producing tofu is disclosed in which after the agent composition is combined with soy milk, physical treatment is performed to reverse the emulsified state of the coagulant composition. As the emulsifier, sugar ester or monoglyceride is used.

  Japanese Patent No. 5236421 (Patent Document 4) contains fats and oils, an emulsifier and crude magnesium chloride in seawater, the concentration of magnesium chloride is 5 to 20% by weight, and the weight ratio of magnesium chloride / sodium is 4/1 to 1 A water-in-oil emulsified tofu coagulant having a weight ratio of 15/1 and magnesium chloride / potassium of 8/1 to 15/1 is disclosed.

  However, in these coagulants for tofu, since the bitter juice is emulsified, the function of the bitter juice is low and the productivity of tofu is low. Furthermore, since the ratio of the bitter juice remaining in the emulsified state is large, the emulsifier is easily mixed in the tofu and the flavor of the tofu is lowered.

Japanese Patent No. 3678919 (Claim 1) Japanese Patent No. 3683731 (Claim 1) JP 2000-32941 A (Claims 1 and 2) Japanese Patent No. 5236421 (Claim 1)

  Accordingly, an object of the present invention is to provide a coagulant composition for tofu capable of producing tofu with high productivity and stable quality, a method for producing the same, and a method for producing tofu.

  Another object of the present invention is to provide a coagulant composition for tofu that can produce tofu with excellent flavor, a method for producing the same, and a method for producing tofu.

  Still another object of the present invention is to provide a coagulant composition for tofu that can produce tofu excellent in storage stability, a method for producing the same, and a method for producing tofu.

  As a result of intensive studies to achieve the above-mentioned problems, the present inventor has achieved high quality tofu by using a water-in-oil emulsion containing a coagulant for tofu, an emulsifier, a demulsifier, oils and water, and water. The present invention was completed by finding that it can be produced with productivity.

  That is, the coagulant composition for tofu of the present invention is a water-in-oil emulsion containing a coagulant for tofu, an emulsifier, a demulsifier, fats and oils, and water. The demulsifier may contain a glycerin fatty acid ester (particularly a glycerin monounsaturated fatty acid ester). The coagulant for tofu may be magnesium chloride. The emulsifier may be a polyglycerol fatty acid ester. The oils and fats may be vegetable oils. About 1-10 weight part may be sufficient as the ratio of the said emulsifier with respect to 100 weight part of said fats and oils. The proportion of the demulsifier may be about 1 to 10 parts by weight with respect to 100 parts by weight of the emulsifier.

  The present invention also includes a method for producing the coagulant composition for tofu, which comprises mixing an oily composition containing an emulsifier, a demulsifier and fats and a water-based composition containing a coagulant for tofu and water.

  The present invention also includes a method for producing tofu by adding the tofu coagulant composition to soy milk.

  In the present invention, since a water-in-oil emulsion containing a coagulant for tofu, an emulsifier, a demulsifier, fats and water, and water is used, the coagulant forms an emulsion with an appropriate stability, and is excellent in handleability. The production of tofu can be easily adjusted, and the emulsion can be easily broken (demulsified) during the production process, so that the soy milk can be quickly solidified. Therefore, it can suppress that a tofu becomes too hard or a space | gap arises inside a tofu, and can manufacture the tofu of stable quality with high productivity. Moreover, since the emulsion is de-emulsified and the fats and oils and the emulsifier are taken into the soymilk together with the coagulant, the flavor of the tofu can be improved. The resulting tofu is emulsified with fats and oils and soy milk, so that the water retention is improved, the storage stability is excellent, and the quality of tofu can be maintained even after freezing and thawing, so that it can be used in a wide range of applications.

[Coagulant composition for tofu]
The coagulant composition for tofu of the present invention is a water-in-oil emulsion (W / O type emulsion) containing a coagulant for tofu, an emulsifier, a demulsifier, fats and oils, and water.

(Coagulant for tofu)
As the coagulant for tofu, conventional bitter juice (coagulant) used for producing tofu can be used. The tofu coagulant includes inorganic metal salts and organic acids. Examples of the inorganic metal salt include polyvalent metal chlorides such as magnesium chloride and calcium chloride, and polyvalent metal salts such as magnesium sulfate and calcium sulfate. Examples of the organic acids include organic acids such as glucono delta lactone and sodium gluconate or salts thereof. These coagulants can be used alone or in combination of two or more. Of these coagulants, inorganic metal salts are widely used, alkaline earth metal chlorides are preferred, and magnesium chloride is particularly preferred.

  The ratio of the coagulant for tofu may be about 10 to 50% by weight in the coagulant composition (emulsion) for tofu, preferably 15 to 40% by weight (for example 20 to 35% by weight), more preferably 25. It may be about ˜33% by weight (particularly 27 to 30% by weight). If the proportion of the coagulant is too small, the productivity of tofu may decrease, and conversely if too large, it may be difficult to produce tofu with stable quality.

(emulsifier)
In the present invention, by stably embedding the coagulant in an emulsion with an emulsifier, tofu with stable quality can be produced unlike conventional bitter juice. The emulsifier is not particularly limited as long as it can form a W / O type emulsion, and examples include conventional emulsifiers such as sucrose fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester and the like.

Examples of fatty acids constituting these emulsifiers include linear or branched caproic acid, caprylic acid, capric acid, pelargonic acid, lauric acid, myristic acid, palmitic acid, margaric acid, stearic acid, arachidic acid, and behenic acid. Chain saturated C _6-24 fatty acid; straight chain or branched chain such as myristoleic acid, palmitoleic acid, petrothelic acid, oleic acid, vacenoic acid, linoleic acid, linolenic acid, eleostearic acid, gatrenic acid, arachidonic acid, erucic acid Unsaturated _C6-24 fatty acid etc. are mentioned. The fatty acid may be a derivative, for example, the saturated or unsaturated aliphatic carboxylic acid having a hydroxyl group (for example, ricinoleic acid) or a condensate thereof. These fatty acids can be used alone or in combination of two or more.

Among these fatty acids, C _10-22 saturated or unsaturated aliphatic carboxylic acid (for example, C _12-20 saturated or unsaturated aliphatic carboxylic acid) or a derivative thereof is widely used, and easily forms a W / O emulsion. In view of this, a C _14-22 saturated or unsaturated aliphatic carboxylic acid condensate having a hydroxyl group (for example, a C _16-20 unsaturated aliphatic carboxylic acid condensate having a hydroxyl group such as condensed ricinoleic acid) is preferred. .

These emulsifiers can be used alone or in combination of two or more. Among these emulsifiers, the hydrophilic-lipophilic balance (HLB) is 6 or less (for example, 0 to 6, preferably 0.5 to 5, more preferably 1 to 4 from the viewpoint of easily forming a W / O type emulsion. Polyglycerin fatty acid esters (especially esters of condensates of C _16-20 unsaturated aliphatic carboxylic acids having a hydroxyl group of polyglycerin) are preferred because lipophilic emulsifiers of the degree) are preferred and can improve tofu productivity. Particularly preferred.

  In the polyglycerol fatty acid ester, the number of repeating glycerol units may be 2 or more, for example, 2 to 10, preferably 3 to 10, and more preferably about 6 to 10 (particularly 8 to 10). If the number of repeating glycerin units is too small, it may be difficult to produce tofu with stable quality, and the degree of esterification of the fatty acid may be 1 or more, for example, 1 to 12, preferably 5 to 5 12, more preferably about 8-12. If the number of repeating glycerin units and the degree of esterification are too small, it may be difficult to produce a W / O emulsion.

  In addition to the lipophilic emulsifier, the emulsifier may further contain a hydrophilic emulsifier having an HLB exceeding 6 in order to adjust the balance of emulsification.

The emulsifier preferably contains a polyglycerin fatty acid ester (particularly, an ester of a condensate of a C _16-20 unsaturated aliphatic carboxylic acid having a hydroxyl group of polyglycerin), and the proportion of the polyglycerin fatty acid ester is 50 in the emulsifier. % By weight or more is preferable, 80% by weight or more (particularly 90% by weight or more) is particularly preferable, and the emulsifier may be composed of only a polyglycerol fatty acid ester.

  Examples of the emulsifier include polyglycerin condensed ricinoleic acid ester (Sakamoto Yakuhin Kogyo Co., Ltd., trade name “CRS-75”), sucrose fatty acid ester (Mitsubishi Chemical Foods Co., Ltd., trade name “Ryoto Sugar Ester S”). -270 "," Ryoto Sugar Ester ER-290 ") and the like may be used.

  The ratio of the emulsifier (particularly, the polyglycerin fatty acid ester) is, for example, 1 to 10 parts by weight, preferably 1.5 to 8 parts by weight, more preferably 2 to 6 parts by weight (particularly 3 parts) with respect to 100 parts by weight of the fat or oil. ˜5 parts by weight). The proportion of the emulsifier may be 0.1 to 10% by weight in the emulsion, preferably 0.5 to 5% by weight, more preferably about 1 to 3% by weight (especially 1.5 to 2% by weight). There may be. If the proportion of the emulsifier is too small, it may be difficult to produce tofu with stable quality. Conversely, if the amount is too large, the demulsification action is relatively low, so that the emulsion can be completely demulsified. Therefore, there is a possibility that the productivity and commercial quality of tofu may be reduced, such as remaining as oil droplets in tofu.

(Demulsifier)
In the present invention, by combining a demulsifier with the emulsifier, the coagulant can be released from the emulsion by breaking (demulsifying) the emulsified state of the emulsion by heat and / or mechanical action during tofu production. . Therefore, the coagulant released from the emulsion works well with soy milk to improve tofu productivity, and the fat and emulsifier and emulsifier are incorporated into the soy milk together with the coagulant, so the flavor of the tofu of the final product is not inhibited. Since oil and fat and soy milk are emulsified, water retention is improved and yield can be improved.

  Examples of the demulsifier include glycerin fatty acid ester (monoglycerin fatty acid ester), propylene glycol fatty acid ester, organic acid monoglyceride (monoglycerin fatty acid / organic acid ester), phospholipid (soy lecithin, egg yolk lecithin), and the like. These demulsifiers can be used alone or in combination of two or more.

Examples of the fatty acid constituting these demulsifiers include the fatty acids exemplified as the fatty acid constituting the emulsifier. These fatty acids can be used alone or in combination of two or more. Among these, myristic acid, palmitic acid, _{C 10-22} saturated fatty acids such as stearic acid, are _{C 10-22} generic unsaturated fatty acids such as oleic acid, from the viewpoint of tofu _{productivity, C 14-22} unsaturated Saturated fatty acids (especially C _16-20 unsaturated fatty acids such as oleic acid) are preferred.

  Examples of the organic acid constituting the organic acid monoglyceride include acetic acid, lactic acid, citric acid, succinic acid, and diacetyltartaric acid. These organic acids can be used alone or in combination of two or more. Of these, citric acid is widely used.

These demulsifiers can be used alone or in combination of two or more. Among these demulsifiers, glycerin fatty acid esters and phospholipids are _{widely used} , and glycerin mono-C _10-24 saturated fatty acid esters (particularly glycerin mono-C _12-22 saturated fatty acid esters) and lecithin from the viewpoint of improving the productivity of tofu. (Especially in combination with soybean lecithin), glycerin mono C _10-24 unsaturated fatty acid ester (especially glycerin mono C _12-22 unsaturated fatty acid ester) alone is preferred, glycerin mono C _14-22 unsaturated fatty acid ester (especially Glycerol mono-C _16-20 unsaturated fatty acid esters such as glycerol monooleate) alone are particularly preferred.

When the demulsifier is a combination of glycerin mono C _10-24 saturated fatty acid ester and lecithin, the weight ratio of both is the former / the latter = 90/10 to 10/90, preferably 70/30 to 20/80, Preferably, it may be about 50/50 to 30/70.

The demulsifier preferably contains a glycerin monounsaturated fatty acid ester (particularly glycerin mono C _10-22 unsaturated fatty acid ester), and the proportion of the glycerin monounsaturated fatty acid ester is preferably 50% by weight or more in the emulsifier, % By weight or more (particularly 90% by weight or more) is particularly preferred, and the emulsifier may be composed of only glycerin monounsaturated fatty acid ester.

  Demulsifiers include, for example, glycerin fatty acid ester (manufactured by Riken Vitamin Co., Ltd., trade names “Emulgie MS”, “Emulgie MO (M)”, “Emulgie OL”, “Poem V-100”), glycerin fatty acid citrate (Riken Vitamin Co., Ltd., trade name “Poem K-37V”), soy lecithin (Sakai Oil Co., Ltd., trade name “SLP-Paste”) may be used.

  The proportion of the demulsifier (particularly glycerin monounsaturated fatty acid ester) is, for example, 1 to 10 parts by weight, preferably 1.2 to 6 parts by weight, more preferably 1.5 to 5 parts by weight with respect to 100 parts by weight of the emulsifier. Part (particularly 2 to 4 parts by weight). The proportion of the demulsifier may be 0.005 to 1% by weight in the emulsion, preferably 0.01 to 0.5% by weight, more preferably 0.02 to 0.1% by weight (particularly 0.03%). (About 0.08% by weight). If the proportion of the demulsifier is too small, the productivity of tofu may be reduced, and if it is too large, it may be difficult to produce tofu with stable quality.

(Oils and fats)
As fats and oils, natural fats and oils are widely used. For example, vegetable oils (soybean oil, cottonseed oil, sesame oil, castor oil, safflower oil, rice oil, corn oil, sesame oil, sunflower oil, rice sugar oil, asami oil, rapeseed oil, canola Oil, peanut oil, palm oil, palm kernel oil, palm oil, kapok oil, tonsil oil, olive oil, tall oil, eno oil, giraffe oil, etc., animal oil (beef tallow, pork fat, sheep fat, goat fat, horse fat, Whale oil, chicken fat, turkey fat, etc.), fish oil (herring oil, flounder oil, cod oil, scallop oil, hariba oil, carp oil, trout oil, catfish oil, etc.). These fats and oils can be used alone or in combination of two or more. These fats and oils may be fats and oils containing diglycerides. These fats and oils may be hydrogenated oil, transesterified oil, or fractionated oil.

  Among these oils and fats, vegetable oils such as safflower oil, corn oil, sesame oil, sunflower oil, soybean oil, rice oil, rapeseed oil, canola oil, peanut oil, coconut oil, palm oil, etc. Soybean oil and rapeseed oil are preferred.

  The ratio of fats and oils may be 10 to 60% by weight, preferably 20 to 50% by weight, more preferably 30 to 45% by weight (particularly 35%) in the emulsion from the viewpoint of easily forming a W / O type emulsion. (About 40% by weight).

(water)
The ratio of water may be the same as that of the fats and oils from the viewpoint of easily forming a W / O emulsion, and may be, for example, 10 to 60% by weight in the emulsion, preferably 20 to It may be about 50% by weight, more preferably about 25 to 40% by weight (particularly 30 to 35% by weight).

(Other additives)
The coagulant composition may further contain other additives. Other additives include conventional additives such as antifoaming agents, pH adjusters, bactericides, antioxidants, light stabilizers, brewing agents, water retention agents, emulsion stabilizers, preservatives, insect repellents, Examples include swelling agents, preservatives, and antibacterial agents. The proportion of other additives is about 10% by weight or less (particularly 0.01 to 5% by weight) in the emulsion.

[Method for producing coagulant composition for tofu]
The method for producing the coagulant composition for tofu according to the present invention is not particularly limited as long as a W / O type emulsion can be prepared. Usually, an oily composition (oil phase) containing an emulsifier, a demulsifier and fats and oils, and tofu A coagulant for water and an aqueous composition (water phase) containing water.

  The preparation method of the oily composition is only required to uniformly disperse or dissolve the emulsifier and demulsifier in the fats and oils. For example, a method of mixing and dispersing or dissolving the heated fats and oils, the emulsifier and the demulsifier, and heating. However, the method etc. which mix and disperse | distribute or melt | dissolve fats and oils, an emulsifier, and a demulsifier are mentioned. 40 degreeC or more may be sufficient as heating temperature, for example, 50-100 degreeC, Preferably it is 60-95 degreeC, More preferably, it is about 80-90 degreeC.

  The method of mixing the fats and oils with the emulsifier and the demulsifier may be conventional stirring means, for example, manual stirring using a stirring bar or the like, or mechanical stirring means (means equipped with a stirrer or stirring blade). An ultrasonic disperser can be used. Of these, manual stirring using a whisk is widely used from the standpoint of simplicity.

  As the preparation method of the aqueous composition, it is only necessary to dissolve the coagulant for tofu in water, for example, a method in which heated water and a coagulant for tofu are mixed and dissolved, or a coagulant for water and tofu while being heated. And a method of dissolving by mixing. The heating temperature and mixing method are the same as the method for preparing the oily composition.

  The method of mixing the obtained oily composition and the aqueous composition is not particularly limited as long as it can form a W / O emulsion, and the oily composition is stirred at a predetermined rate while stirring the oily composition. A method of dropping the aqueous composition is preferred. The dropping time of the aqueous composition can be appropriately selected depending on the stirring speed and scale, but may be dropped continuously at a constant speed over 1 minute, for example, 1 to 60 minutes, preferably 2 to 30 minutes. More preferably, it may be dropped over 3 to 10 minutes.

  The method of stirring the aqueous composition and the oil-based composition may be manual stirring or stirring using an ultrasonic disperser, but mechanical stirring means are preferred from the viewpoint of easy preparation of a W / O emulsion. . Examples of the mechanical stirring means include conventional mixers such as a homomixer, a homogenizer, a homodisper, a Henschel mixer, a Banbury mixer, a ribbon mixer, and a V-type mixer.

  For stirring, the stirring conditions may be changed. For example, stirring may be performed in two stages of preliminary stirring and main stirring.

  For example, when a homomixer is used, the rotational speed of the mechanical stirring means in the preliminary stirring is, for example, 1000 to 5000 rpm, preferably 2000 to 4000 rpm, more preferably about 2500 to 3500 rpm. The stirring time may be 1 minute or longer, for example, 3 to 20 minutes, preferably about 5 to 10 minutes.

  For example, when a homomixer is used, the rotational speed of the mechanical stirring means in the main stirring is, for example, about 1000 to 10,000 rpm, preferably 3000 to 9500 rpm, more preferably 5000 to 9000 rpm (particularly 6000 to 8000 rpm). The rotational speed of the main stirring is, for example, about 1.1 to 3, preferably 1.3 to 2, and more preferably about 1.5 to 1.8 times the rotational speed of the preliminary stirring. The stirring time may be 1 minute or longer, for example, 5 to 60 minutes, preferably 10 to 40 minutes, and more preferably about 20 to 40 minutes.

  Also in mixing the aqueous composition and the oily composition, in order to improve the emulsifiability, it is preferable to add and mix the heated aqueous composition gradually into the heated oily composition, and the temperature of each composition is Usually, it is the same as the heating temperature in the preparation method of each composition.

[Tofu production method]
The obtained W / O type emulsion (coagulant composition) can be used as a coagulant (bitter) for producing tofu, and since it is in the form of an emulsion, it can be added directly to high-temperature soy milk. The tofu can be produced with excellent handleability and stable quality, and the emulsion is easily broken during the tofu production process to expose the coagulant, so that the tofu productivity is high.

  As a method for producing tofu, a method of coagulating soymilk with a coagulant composition by a conventional method can be used. As soy milk, conventional soy milk classified according to JAS (Japanese Agricultural Standards) can be used. The soybean solid content in the soy milk may be 20% by weight or less, for example, 8 to 18% by weight, preferably 10 to 16% by weight, more preferably 11 to 15% by weight (particularly 12 to 14% by weight). Degree. The temperature of soy milk (initial temperature before addition of the coagulant composition) is preferably 50 ° C. or higher, for example, 60 to 90 ° C., preferably 70 to 85 ° C., more preferably about 75 to 80 ° C.

  The ratio of the coagulant composition is, for example, 0.1 to 10 parts by weight, preferably 0.3 to 5 parts by weight, more preferably 0.5 to 3 parts by weight (particularly 0.8 parts) with respect to 100 parts by weight of soy milk. ~ 2 parts by weight).

  After adding the coagulant composition, usually, in order to improve the shape retention of tofu, the temperature is gradually raised and aged at a predetermined temperature, and then refrigerated to form a tofu body. The aging temperature may be higher than the temperature at which soy milk is coagulated by adding a coagulant (or the initial temperature before adding the coagulant), for example, 70 to 100 ° C, preferably 75 to 95 ° C, more preferably 80 to 90 ° C. Degree. The aging time is, for example, about 10 to 80 minutes, preferably about 20 to 60 minutes, and more preferably about 25 to 40 minutes. The refrigeration method is not particularly limited, and may be a method of immersing in cold water, for example. The refrigeration temperature is, for example, 1 to 15 ° C., preferably 2 to 10 ° C., more preferably about 3 to 8 ° C., and the refrigeration time is, for example, 5 to 60 minutes, preferably 10 to 40 minutes, and more preferably 15 About 30 minutes.

  Since the obtained tofu is excellent in storage stability, it may be stored frozen. The freezing temperature may be, for example, about −50 to −5 ° C., preferably about −40 to −10 ° C., and more preferably about −30 to −15 ° C.). The tofu after freezing may be thawed by heating, and the heating temperature is, for example, 70 to 99 ° C, preferably 80 to 98 ° C, more preferably about 90 to 95 ° C.

  Hereinafter, the present invention will be described in more detail based on examples, but the present invention is not limited to these examples. The details of the raw materials and equipment used are as follows.

[material]
Vegetable oil: “Rapeseed white oil” manufactured by J-Oil Mills
Emulsifier A: Polyglycerin condensed ricinoleic acid ester, “SY Glyster CRS-75” manufactured by Sakamoto Pharmaceutical Co., Ltd.
Emulsifier B: Sucrose erucic acid ester, “Ryoto (registered trademark) sugar ester ER-290” manufactured by Mitsubishi Chemical Foods Co., Ltd., di-tri-polyester content of about 98%, HLB of about 2
Demulsifier A: glycerin monostearate, “Poem V100” manufactured by Riken Vitamin Co., Ltd., melting point 63-68 ° C., HLB 4.3
Demulsifier B: glycerin monooleate, “Emulsy MO (M)” manufactured by Riken Vitamin Co., Ltd., melting point 45-55 ° C., HLB 4.3
Demulsifier C: soybean lecithin, “SLP paste” manufactured by Sakai Oil Co., Ltd., HLB approx. 3
Soymilk: Soybean solid content 13% by weight
Coagulant: Magnesium chloride, “Christalin” manufactured by Ako Kasei Co., Ltd.
Coagulant composition (commercially available): “Magnesfine TG” manufactured by Kao Corporation.

[machine]
Homomixer: “TK Homomixer Mark II” manufactured by Tokushu Kika Kogyo Co., Ltd.
System mug: “System mug” manufactured by Earth System 21.

Comparative Example 1 (Production of coagulant composition)
In a 5000 ml beaker, 1120.5 g of vegetable oil heated to 85 ° C. was added, and then 49.5 g of emulsifier A was added and stirred and melted by hand to prepare an oily composition (oil phase). On the other hand, 840 g of a coagulant and 990 g of water heated to 85 ° C. were placed in another 3000 ml beaker, and stirred with a froth (whipper) until the coagulant was dissolved to prepare an aqueous composition (aqueous phase).

  Next, as pre-stirring, the oil-based composition was stirred for 5 minutes at 3000 rpm while adding the aqueous composition over about 5 minutes using a homomixer. After the addition of the aqueous composition was completed, the number of revolutions of the homomixer was increased to 7000 rpm, followed by stirring for 5 minutes to produce a coagulant composition (W / O type emulsion). The state of the obtained emulsion was observed with a commercially available USB digital microscope, the diameters of 20 arbitrary water droplets were measured, and the average water droplet diameter was calculated to be 15 μm. The resulting emulsion was allowed to cool overnight and refrigerated for 7 days. Thereafter, the temperature was raised again to 80 ° C. or higher, and the mixture was stirred at 7000 rpm for 5 minutes using a homomixer to break the emulsion (demulsification). When the average water droplet diameter after demulsification was measured by the above-mentioned method, it was 38.8 μm, which was 2.59 times the average water droplet diameter before demulsification. In addition, it shows that emulsification is broken, so that the average water droplet diameter after demulsification is larger than the average water droplet diameter after demulsification.

Example 1 (Production of coagulant composition)
As an oily composition, a coagulant composition was produced in the same manner as in Comparative Example 1, except that 0.6 g of demulsifier A and 0.9 g of demulsifier C were further added to make 1119 g of vegetable oil. The average water droplet diameter after demulsification was 83.8 μm, which was 2.9 times the average water droplet diameter before demulsification of 28.8 μm.

Example 2 (Production of coagulant composition)
As an oily composition, a coagulant composition was produced in the same manner as in Example 1 except that 0.9 g of demulsifier C was not added and the amount of demulsifier A was changed to 1.5 g. The average water droplet diameter after demulsification was 113.8 μm, which was 8.25 times the average water droplet diameter before demulsification 13.8 μm.

Example 3 (Production of coagulant composition)
A coagulant composition was produced in the same manner as in Example 1 except that the addition amount of the coagulant and water was changed to 720 g of coagulant and 1110 g of water. The average water droplet diameter after demulsification was 68.8 μm, which was 2.04 times the average water droplet diameter before demulsification of 33.8 μm.

Comparative Example 2 (Production of coagulant composition)
A coagulant composition was produced in the same manner as in Comparative Example 1 except that the addition amount of the coagulant and water was changed to 720 g of coagulant and 1110 g of water. The average water droplet diameter after demulsification was 65 μm, which was 1.33 times the average water droplet diameter before demulsification of 43.8 μm.

Example 4 (Production of coagulant composition)
A coagulant composition was produced in the same manner as in Example 1 except that 1.5 g of demulsifier B was added in place of 0.6 g of demulsifier A and 0.9 g of demulsifier C as the oily composition. The average water droplet diameter after demulsification was 97.5 μm, which was 3.55 times the average water droplet diameter before demulsification 27.5 μm.

Example 5 (Production of coagulant composition)
A coagulant composition was produced in the same manner as in Example 1 except that the amount of emulsifier A was changed to 40.5 g and that 9.0 g of emulsifier B was further added. The average water droplet diameter after demulsification was 72.5 μm, which was 1.57 times the average water droplet diameter before demulsification of 46.3 μm.

  Table 1 shows the results of Comparative Examples and Examples.

  Compared with the coagulant composition of the comparative example, the coagulant composition of the example has advanced demulsification, and can improve tofu productivity. Among them, the coagulant compositions of Examples 1 and 4 (particularly, Example 4) have a moderate degree of demulsification and are within a range in which not only tofu productivity but also quality tofu can be easily produced. .

Comparative Example 3 (Manufacture of tofu)
Using a system mug, 60 g of a coagulant composition (commercial product) and 7 kg of soy milk were reacted (while demulsifying) and placed in a deep hotel pan and steamed for 30 minutes to produce tofu. When the obtained tofu was weighed, it was 21 kg for 3 deep hotel breads. Next, the tofu obtained is placed in a hotel pan, cooled in a cold water bath (5 ° C), adjusted to a core temperature of 20-30 ° C, and then frozen in a freezer (-20 ° C) for 3 days. did. Frozen tofu was placed in a steamer, heated and thawed (94 ° C, 60 minutes), placed on a perforated plate and lightly drained, and weighed 17.39 kg, 82.8% before freezing Met.

Example 6
21 kg of tofu was produced, frozen and thawed in the same manner as in Comparative Example 3, except that the coagulant composition obtained in Example 1 was used instead of the coagulant composition (commercial product). The tofu after thawing was 18.02 kg, which was 85.8% before freezing. There was less change before and after freezing than the tofu of Comparative Example 3.

Example 7
21 kg of tofu was produced, frozen and thawed in the same manner as in Comparative Example 3 except that the coagulant composition obtained in Example 4 was used instead of the coagulant composition (commercial product). The tofu after thawing was 18.56 kg, which was 88.4% before freezing, and was closer to that before freezing than the tofu of Example 6.

  The coagulant composition for tofu of the present invention is used as a coagulant (bitter juice) for producing various tofus such as cotton tofu, silken tofu, filled and packaged tofu, fried tofu, and frozen tofu. it can.

Claims (5)

A coagulant composition for tofu that is a water-in-oil emulsion containing a coagulant for tofu, polyglycerin fatty acid ester , demulsifier, fats and water,
The polyglycerol fatty acid ester is an ester of a condensate of a C _16-20 unsaturated fatty acid having a hydroxyl group of polyglycerol ,
In the polyglycerol fatty acid ester, HLB is 6 or less, the number of repeating glycerol units is 3 to 10, and the degree of esterification is 5 to 12,
Before Machinery emulsifier, Ri Do a combination of glycerin _{mono-C 10-24} saturated or unsaturated fatty acid ester alone, or glycerol _{mono-C 10-24} saturated or unsaturated fatty acid esters and lecithin,
The ratio of the polyglycerin fatty acid ester is 1 to 10 parts by weight with respect to 100 parts by weight of the fats and oils, and
Ratio of the demulsifier, wherein the polyglycerol fatty acid ester 1-10 parts by weight der Ru tofu coagulant composition with respect to 100 parts by weight. Glycerin fatty acid esters of demulsifier, tofu coagulant composition of claim 1, wherein the glycerin mono C _10-24 unsaturated fatty acid ester. Tofu coagulant is magnesium chloride, or One oils are vegetable oils according to claim 1 or 2 tofu coagulant composition. The coagulant composition for tofu according to any one of claims 1 to 3, wherein an oily composition containing a polyglycerin fatty acid ester , a demulsifier and fats and oils, and an aqueous composition containing a coagulant for tofu and water are mixed. Production method. A method for producing tofu by adding the coagulant composition for tofu according to any one of claims 1 to 3 to soy milk.