JP6573371B2 - Seasoned filled tofu and method for producing the same - Google Patents

Description

  The present invention relates to a seasoned filled tofu that is seasoned with a seasoning uniformly, and a method for producing the same.

  Tofu is a representative example of a low-calorie and protein-rich food, and has been widely used not only in Japan but also in Southeast Asia since ancient times. Tofu is produced based on soymilk and has a unique flavor derived from soymilk, and many consumers prefer this flavor. When eating tofu, seasonings such as soy sauce are often used.

  If seasoning is selected and used according to taste, various flavors can be added to tofu and enjoyed. However, when adjusting the amount of the seasoning yourself, it may cause excessive consumption of salt as a result, and it takes time and effort to prepare the seasoning separately from tofu. The opportunity to eat casually will be limited. Under such circumstances, there is a certain demand for seasoned tofu that can enjoy various tastes without separately preparing seasonings.

  Although seasoned tofu has a certain demand, its production is surprisingly difficult. Most seasonings used for seasoning contain sodium derived from salt or the like, which causes the production of tofu, especially the aggregation of soy protein. Tofu is coagulated by aggregating soy protein contained in soy milk using a coagulant, for example, divalent metal ions such as magnesium ions or calcium ions, but sodium ions are present in the soy milk. Then, this adheres to the soy protein, and the aggregation of the soy protein via the divalent metal ions is hindered, and as a result, the tofu cannot be formed.

  Therefore, the conventional seasoned tofu is a method of adding a seasoning in an amount that does not prevent aggregation of soy protein to soy milk and seasoning it thinly, or after making soy protein agglomerate to produce shaped tofu It is manufactured by a method in which tofu is soaked in a liquid containing a soaked taste. However, in the former, since there is a limit to the amount of the seasoning added (salt concentration), it is difficult to provide tofu having a taste according to consumer preference. In the latter method, it is necessary to increase the immersion time in order to soak the taste into the tofu. However, in order to avoid the risk of contamination due to increased production costs and bacteria, The current situation is that tofu is produced in which the seasoning remains immersed on the surface or a surface layer of a certain depth.

  Patent Document 1 describes a method for producing tofu with a uniform salty taste by mixing sodium chloride, sodium glutamate, and a coagulant with cooled soymilk and filling a heat-resistant pack. However, as shown in the examples described later, even when an attempt is made to produce tofu by the method described in this document using a seasoning and a coagulant of divalent metal ions, sufficient coagulation of soy milk is recognized. Absent.

  Patent Document 2 discloses a method for producing seasoned tofu by aggregating soy protein by using glucono delta lactone as a coagulant and lowering the pH of soy milk. However, the amount of seasoning added (salt concentration) is still limited, and it is necessary for coagulation when seasoned tofu is produced using a seasoning originally containing a pH adjuster, such as dressing. The pH cannot be lowered and coagulation may be insufficient.

  Furthermore, a method for producing seasoned tofu by using a gelling agent for food such as gelatin, agar, and carrageenan as a coagulant is known. However, there is a problem that the original texture of tofu is impaired due to coagulation by a mechanism of action different from aggregation of soy proteins.

Japanese Patent Laid-Open No. 10-66 WO2007 / 074672 pamphlet

  It is an object of the present invention to provide a seasoned filled tofu with excellent palatability in which seasoning is uniformly applied to the whole tofu, and a method for producing the same.

  As a result of various studies on conditions for efficiently coagulating soymilk to which seasonings have been added for seasoning, the present inventors have completed the following inventions.

(1) A seasoned filled tofu having the following characteristics a) to e).
a) The seasoning is substantially uniform throughout the tofu. b) Contains magnesium and / or calcium and sodium and / or potassium, and contains magnesium and / or calcium and sodium and / or potassium. C) having a hardness ranging from the same level of hardness as silk tofu to the same level of hardness as cotton tofu d) substantially containing a coagulant other than a salt coagulant E) substantially free of gelling agent (2) baked tofu, deep-fried tofu, freshly fried, crushed, frozen tofu, manufactured by processing the seasoned filled tofu according to (1), Smoked tofu, sake brewed tofu or oil pickled tofu.
(3) A step of preparing a mixed soymilk by mixing soy milk at 60 ° C. or less and a salt coagulant, and then adding and mixing a seasoning containing sodium and / or potassium, and the above step The manufacturing method of the seasoned filling tofu as described in (1) including the process which heats and solidifies mixed soymilk.
(4) A step of preparing a mixed soymilk by mixing a soymilk of 60 ° C. or less, a salt coagulant, and a seasoning containing sodium and / or potassium, the mixed soymilk prepared in the above step at 1 to 60 ° C. The manufacturing method of the seasoned filling tofu as described in (1) including the process of hold | maintaining for 8 to 48 hours, and the process of heating and coagulating the mixed soymilk after holding.
(5) The production method according to (3) or (4), wherein the step of preparing the mixed soymilk is performed while maintaining the temperature of the soymilk at 1 ° C to 30 ° C.
(6) The production method according to any one of (3) to (5), wherein the salt coagulant is selected from the group consisting of magnesium chloride, magnesium sulfate, calcium chloride, calcium sulfate, crude seawater magnesium chloride, and a mixture thereof. .
(7) The ratio of the content weight of magnesium and / or calcium and the content weight of sodium and / or potassium in the mixed soymilk is 3: 1 to 1: 120, according to any one of (3) to (6) Manufacturing method.

  According to the present invention, a flavored filled tofu having excellent palatability, which has an original flavor of tofu and a flavor derived from a seasoning, and whose flavor is substantially uniform throughout the tofu, has a special taste. It can be manufactured without the need for raw materials or special equipment. In particular, according to the production method of the present invention, it is also possible to produce a seasoned filled tofu that is generally salty.

  Hereinafter, for convenience, the present invention will be described from a manufacturing method.

  The first production method of the present invention is a step of preparing a soy milk mixture by mixing soy milk at 60 ° C. or less and a salt coagulant, and then adding and mixing a seasoning containing sodium and / or potassium. And a method for producing seasoned filled tofu, comprising the step of heating and solidifying the mixed soymilk prepared in the above step.

  The mixing step in the first production method is a step of mixing soy milk of 60 ° C. or less and a salt coagulant, and then further adding and mixing a seasoning containing sodium and / or potassium. In particular, this mixing step is carried out by keeping the soymilk at a temperature at which the soymilk does not solidify by heat, 60 ° C. or less, preferably 1 ° C. to 30 ° C., more preferably 4 ° C. to 20 ° C.

  The soy milk may be prepared by a general method performed when producing tofu, and no special device or manufacturing apparatus is required for the preparation. The salt coagulant is a coagulant that utilizes the protein aggregating action of metal ions, can be used in foods, and is added to soy milk to give magnesium ions and / or calcium ions, soy protein There is no particular limitation as long as it can be agglomerated. For example, examples of the salt coagulant include magnesium chloride, magnesium sulfate, calcium chloride, and calcium sulfate (boiled powder). Moreover, those containing these mixtures or other trace components, for example, "Nigiri" (crude seawater magnesium chloride) can also be used. In addition to the inorganic salts as described above, organic salts such as organic acid salts such as calcium ascorbate and magnesium ascorbate and amino acid salts such as calcium glutamate can also be used.

  The amount of the salt coagulant added depends on the content of soy protein in the tofu, but may be an amount generally used in the production of tofu, for example, magnesium and / or calcium equivalent per liter of soy milk. 0.2 to 5.0 g, preferably 0.4 to 1.5 g. By this addition, the content of magnesium and / or calcium per liter of soy milk becomes 210 to 5500 mg.

  The production method of the present invention does not substantially use a gelling agent such as gelatin, agar or carrageenan or a coagulant other than a salt coagulant, for example, an acid coagulant such as glucono delta lactone. “Substantially not use” means that these agents are not added to the soymilk at a concentration that can exert the effect of solidifying the soymilk.

  In the first production method, a seasoning containing sodium and / or potassium is then further added to the soymilk and mixed. Such a seasoning may be in the form of either solid or liquid, examples of which are salt, potassium chloride, soy sauce, fish shell sauce, livestock meat sauce, miso, salted salmon, noodle soup, seasoning, sauce, tomato Ketchup, non-oil dressing, complex flavor seasoning, consomme soup, bouillon and so on. In addition, pastes made from salted products of seafood such as pickled plums, pickles, side dishes, cheese, and salted seafood, seaweeds such as seaweed boiled with seaweed, or processed products thereof can also be used. In addition to these, any may be used as long as it contains sodium and / or potassium and can be added to soy milk and uniformly dissolved or suspended.

  The addition amount of the seasoning is based on the content of sodium and / or potassium in each seasoning, and in the mixed soymilk after addition, the content of magnesium and / or calcium and the content of sodium and / or potassium The ratio may be 3: 1 to 1: 120, preferably 1: 1 to 1:18, more preferably 1: 6 to 1:15.

  The first production method includes a step of heating and solidifying the mixed soymilk prepared in the above mixing step. The heating conditions may be general heating conditions for solidifying the tofu in the tofu production method, and the temperature is generally 65 to 95 ° C. and the time is 20 to 90 minutes.

  The heating is preferably performed by filling a small amount of mixed soymilk into a plastic or other appropriately sized container, sealing the container with a plastic film or the like, and then heating the container together.

  As explained above, when sodium ions are present in soy milk, they adhere to soy protein, preventing aggregation of soy protein via divalent metal ions, and as a result, tofu cannot be formed. Has been considered. In the first production method of the present invention, by adjusting each of the above conditions, the use of a coagulant or gelling agent other than a salt coagulant is not required, and soy milk can be firmly obtained even in the presence of sodium and / or potassium. Can be solidified. This makes it possible to adjust the hardness of the filling tofu in the range from the same level as that of silk tofu to the same level as that of cotton tofu, producing a seasoned filled tofu with a substantially uniform seasoning throughout the tofu. It solves the problem of doing.

  Here, “the seasoning is made substantially uniform throughout the tofu” means that, regardless of where the food is eaten, such as the surface or the central portion of the tofu, the consumer's normal taste is the concentration of the added seasoning. It means that the whole tofu is thoroughly seasoned to the extent that there is no difference in strength or flavor. The fact that the seasoning is uniform means that the difference in the concentration of the flavoring ingredients contained in the seasoning, such as sodium and umami ingredients, is different in the normal taste, regardless of the surface part or center part of the tofu. You may confirm by the extent that is not felt.

  In addition, “from the same degree of hardness as silk tofu to the same degree of hardness as cotton tofu” is produced by applying squeezed tofu or tofu that does not form a certain shape even when heat-treated, or by pressing and hardening. Unlike hard island tofu or rock tofu, etc., even when filled tofu is taken out of a container and placed on a plate or thrown into water, it can maintain a certain shape and does not collapse Hardness that can enjoy the same texture as tofu or cotton tofu. Such hardness can be easily understood and confirmed by those skilled in the art of tofu production.

  The second production method of the present invention was prepared in the step of preparing a mixed soymilk by mixing soy milk of 60 ° C. or less, a salt coagulant, and a seasoning containing sodium and / or potassium, and the above-described step. The present invention relates to a method for producing seasoned filled tofu, comprising a step of holding mixed soy milk at 1 to 60 ° C. for 8 to 48 hours, and a step of heating and solidifying the mixed soy milk after holding. Soy milk in the second production method, soy milk temperature during mixing, salt coagulant and its addition amount, seasoning and its addition amount, heating conditions, and degree of coagulation are as described in the first production method. . Also in the second embodiment of the present invention, a coagulant and a gelling agent other than the salt coagulant are not substantially used.

  The second production method includes a step of preparing a mixed soy milk by mixing soy milk of 60 ° C. or less, a salt coagulant, and a seasoning containing sodium and / or potassium. In this mixing step, there is no particular restriction on the order of adding the salt coagulant and the seasoning, either of which may be added to the soymilk first, or both may be added to the soymilk and mixed at the same time. .

  A 2nd manufacturing method includes the process of hold | maintaining the mixed soymilk prepared by the said mixing process at 1-60 degreeC for 8-48 hours. The holding is preferably performed at a temperature of 4 to 40 ° C, more preferably 4 to 20 ° C, preferably 6 to 24 hours, more preferably 12 to 18 hours. The holding may be performed by leaving the mixed soymilk to stand or may be performed continuously or intermittently with gentle stirring.

  In the second production method of the present invention, instead of specifying the addition and mixing order of the salt coagulant and the seasoning in the first production method, the mixed soymilk is held at a predetermined temperature for a certain time, so that it is not a salt coagulant. Soy milk can be coagulated firmly even in the presence of sodium and / or potassium without the use of a coagulant or gelling agent. This makes it possible to adjust the hardness of the filling tofu in a range from the same level as that of silk tofu to the same level as that of cotton tofu. It solves the problem of manufacturing.

Another aspect of the present invention is a seasoned filled tofu having the following characteristics a) to e).
a) Seasoning is substantially uniform throughout the tofu b) Magnesium and / or calcium and sodium and / or potassium, and magnesium and / or calcium content and sodium and / or potassium content C) having a hardness ranging from the same level of hardness as silk tofu to the same level of hardness as cotton tofu d) substantially containing a coagulant other than a salt coagulant E) Not substantially containing gelling agent

  The seasoned filled tofu which is another aspect of the present invention can be typically produced by the first production method or the second production method of the present invention. Here, “the seasoning is made substantially uniform throughout the tofu”, “the ratio of the content of magnesium and / or calcium to the content of sodium and / or potassium” and “a cotton tofu from the same degree of hardness as silken tofu. "Hardness in the range up to the same degree of hardness" is as described in the production method of the present invention.

  The seasoned filled tofu which is another aspect of the present invention is characterized by substantially not containing a coagulant or gelling agent other than the salt coagulant. Here, “substantially free of a coagulant or gelling agent other than a salt coagulant” means, for example, a gelling agent or an acid usually used for the purpose of solidifying foods such as gelatin, agar, carrageenan and pectin into a gel. This means that it does not contain a coagulant such as glucono delta lactone at a concentration that can act to solidify the soy milk, which means that the presence of a gelling agent or acid coagulant in an amount that does not solidify the soy milk. It is not excluded.

  The flavored tofu which is another aspect of the present invention may be eaten as it is, but is used as a processing material such as baked tofu, fried tofu, freshly fried, gandou, frozen tofu, smoked tofu, sake brewed tofu or oiled tofu May be. Such a processed product is also an embodiment of the present invention as long as it is obtained by processing seasoned filled tofu which is another embodiment of the present invention.

  EXAMPLES Hereinafter, although this invention is demonstrated concretely using an Example, this invention is not limited by these specific examples.

Example 1 Soy Sauce Flavored Tofu 1) Preparation of Soy Milk After washing 10 kg of dried soybeans with water, 4 times the amount of soybeans was added and allowed to stand at room temperature for 18 hours. The water was thrown away and ground with an electric stone mill with 40 L of water. This was heated to 99 ° C. and maintained for 5 minutes, and then 38 L of soy milk was recovered using a screw press type solid-liquid separator.

2) Mixing treatment and heat treatment 50 g of soy milk having a temperature of 20 ° C. was transferred to each of four 100 mL plastic containers, and 0.5 g of bittern (crude seawater chloride, magnesium concentration 4%) was added and mixed thoroughly with stirring. . Then, soy sauce (sodium content 5800 mg / 100 g, potassium content 370 mg / 100 g) 1, 2, 4, 6 g was further added and mixed, and water 9, 8, 6, 4 g at 20 ° C. was further added to the cup. Covered with aluminum foil and heated at 80 ° C. for 60 minutes to produce tofu 1A to 1D. Moreover, as a comparative example, all the same processes were performed except that the order of adding bittern and soy sauce was reversed to produce tofu 1E to 1H. In addition, the content ratio of magnesium and sodium + potassium in the tofu produced by the above method is 1: 6.4 for tofu 1A and 1E, 1: 8.0 for tofu 1B and 1F, and 1C and 1G for tofu. 1: 11.1, tofu 1D and 1H are 1: 14.1.

3) Evaluation Although all the tofu 1A to 1D solidified to the same degree of hardness as silken tofu by heating, all of the tofu 1E to 1H solidified only partially even when heated (Table 1). Moreover, when each of the tofu 1A to 1D was shredded into 27 equal parts and a flavor test was performed for each shredded product, both the tofu surface and the central portion were shredded in taste. It had the original flavor, richness, saltiness, etc. of soy sauce.

結果 ○；味付けが均一になされている味付き充填豆腐を造ることができた。
×；加熱後に十分な凝固が認められなかった。

Result ○: A seasoned filled tofu with uniform seasoning could be produced.
X: Sufficient coagulation was not observed after heating.

<Example 2> Miso miso tofu 1) Preparation of seasoning After putting 50 g of dried kelp in 1 L of water and allowing to stand for about 16 hours at room temperature, the kelp was removed and the liquid was heated to boiling, and 150 g of bonito was added. Let stand for 30 minutes. Thereafter, the filtrate was recovered to prepare a soup stock. Prepare four 50 mL plastic cups, weigh 10 g of each stock, and add 1, 2, 4 and 6 g of commercial miso miso (sodium content 4600 mg / 100 g, potassium content 980 mg / 100 g). After mixing, water 9, 8, 6, and 4 g were further added to prepare four types of miso seasonings.

2) Mixing treatment and heat treatment 50 g of the soy milk prepared in 1) of Example 1 with a temperature of 20 ° C. was transferred to four 100 mL plastic containers, and bittern (crude seawater magnesium chloride, magnesium concentration 4%) 0 .5 g was added and sufficiently stirred and mixed. Next, 10 g of miso seasoning liquid was further added and mixed, and then the cup was covered with aluminum foil and heated with 80 ° C. hot water for 60 minutes to produce tofu 2A to 2D. In addition, as a comparative example, tofu 2E to 2H were manufactured by performing the same process except that the order of adding bittern and miso seasoning was reversed. In addition, the content ratio of magnesium and sodium + potassium in the tofu produced by the above method is 1: 6.3 for tofu 2A and 2E, 1: 7.7 for tofu 2B and 2F, and 27.7 for tofu 2C and 2G. 1: 9.1, tofu 2D and 2H are 1: 10.5.

3) Evaluation Although all of the tofu 2A to 2D solidified to the same degree of hardness as silken tofu by heating, all of the tofu 2E to 2H solidified only partially even when heated (Table 2). Moreover, when each of the tofu 2A to 2D was shredded in three dimensions into 27 equal parts and a flavor test was performed for each shredded product, both the tofu surface and the center portion were shredded in taste. It had an unsatisfactory miso and soup original flavor, body, salty taste and the like.

結果 ○；味付けが均一になされている味付き充填豆腐を造ることができた。
×；加熱後に十分な凝固が認められなかった。

Result ○: A seasoned filled tofu with uniform seasoning could be produced.
X: Sufficient coagulation was not observed after heating.

<Example 3>
The water added last in the preparation of the miso seasoning liquid of Example 2 1) was replaced with the same amount of the soy milk (20 ° C.) prepared in 1) of Example 1, and filled with flavor under the same conditions as Tofu 2A to 2D. Tofu 3A-3D was produced. These solidified more firmly than the flavored tofu prepared in Example 2.

<Example 4> Noodle soup taste tofu 1) Mixing treatment and heat treatment Four 100 mL plastic cups were prepared, and 50 g of the soy milk (20 ° C) prepared in 1) of Example 1 was weighed. Commercial noodle soup (sodium content 4200 mg / 100 g, potassium content 220 mg / 100 g) 1, 2, 4, 6 g was added to these cups, and water 9, 8, 6, 4 g were added. To each cup, 0.5 g of a coagulant (crude seawater magnesium chloride) having a magnesium concentration of 4% was added and stirred sufficiently, and then covered with aluminum foil. Prepare 2 sets of this, 1 set (tofu 4A-4D) is allowed to stand at 8 ° C for 18 hours and then heated at 80 ° C for 60 minutes, and another set (tofu 4E-4H) immediately after covering Heated at 80 ° C. for 60 minutes. In addition, the content ratio of magnesium and sodium + potassium in the tofu produced by the above method is as follows: tofu 4A and 4E are 1: 6.0, tofu 4B and 4F are 1: 7.1, tofu 4C and 4G Is 1: 9.3, and tofu 4D and 4H are 1: 11.5.

2) Evaluation Both tofu 4A and 4B solidified to the same degree of hardness as silken tofu by heating, and tofu 4C and 4D coagulated to a degree close to that of tofu, but tofu 4E-4H only partially solidified. (Table 3). Moreover, when the tofu 4A and 4B were cut into three-dimensionally into 27 equal parts and a flavor test was conducted for each shredded product, neither the tofu surface nor the central portion of the shredded product could be distinguished taste. It had a degree of noodle soup flavor, body and salty taste.

※結果 ○；味付けが均一になされている味付き充填豆腐を造ることができた。
△；絹豆腐の固さには及ばないが、寄せ豆腐並の固さは実現できた。
×；加熱後に十分な凝固が認められなかった。

* Results ○: Seasoned filled tofu with uniform seasoning could be made.
Δ: Although it was not as hard as silk tofu, it was as good as the tofu.
X: Sufficient coagulation was not observed after heating.

<Example 5> Soy sauce-flavored tofu 1) Mixing treatment and heat treatment Tofu 5A to 5D were produced in a 150 mL capacity plastic container in the same manner as in Example 1 under the conditions shown in Table 4 below. Moreover, as a comparative example, all the same processes were performed except that the soymilk temperature was set to 70 ° C. to produce tofu 5E to 5H. In addition, the content ratio of magnesium and sodium + potassium in the tofu produced by the above method is 1: 6.4 for tofu 5A and 5E, 1: 8.0 for tofu 5B and 5F, and 5C and 5G for tofu. 1: 9.5, tofu 5D and 5H are 1: 12.6.

2) Evaluation Although all the tofu 5A to 5D solidified to the same degree of hardness as silk tofu by heating, the tofu 5E to 5H proceeded with the coagulation reaction before adding the seasoning liquid, and the seasoning liquid was sufficient Could not be mixed (Table 4). Moreover, when each of the tofu 5B-5D was shredded into 27 equal parts and a flavor test was performed for each shredded product, both the tofu surface and the central portion were shredded in taste. It had the original flavor, richness, saltiness, etc. of soy sauce.

※結果 ○；調味液を均一に混合し、味付き充填豆腐を造ることができた。
×；調味料を添加する前に凝固反応が始まり、調味料を均一に混合することが
困難であり、味付き充填豆腐を作ることができなかった。

* Results ○: The seasoning liquid was mixed uniformly, and the seasoned filling tofu could be made.
×: The coagulation reaction starts before the seasoning is added, and the seasoning can be mixed uniformly.
It was difficult and it was not possible to make a flavored tofu.

The present invention can provide a taste-filled tofu with excellent palatability that has an original flavor of tofu and a flavor derived from a seasoning, and that the flavor is substantially uniform throughout the tofu. Has applicability in the food industry.

Claims (8)

A seasoned filled tofu having the following characteristics a) to e).
a) having the original flavor of tofu and the flavor derived from the seasoning, and that the flavor is substantially uniform throughout the tofu; b) containing magnesium and / or calcium and sodium and / or potassium; and The ratio of the magnesium and / or calcium content and the sodium and / or potassium content is 1: 6 to 1:15 c) Range from the same level of hardness as silk tofu to the same level as cotton tofu D) substantially free of coagulants other than salt coagulants e) substantially free of gelling agents. Baked tofu, fried tofu, freshly fried, frozen tofu , smoked tofu or oiled tofu using the seasoned filled tofu according to claim 1 as a raw material .   A step of preparing a soy milk mixture by mixing soy milk at 60 ° C. or less and a salt coagulant, and then further adding and mixing a seasoning containing sodium and / or potassium, and the mixed soy milk prepared in the above step The manufacturing method of the seasoning filling tofu of Claim 1 including the process solidified by heating.   A step of preparing a mixed soy milk by mixing soy milk of 60 ° C. or less, a salt coagulant, and a seasoning containing sodium and / or potassium, a step of holding the mixed soy milk prepared in the above step at 8 ° C. for 18 hours The manufacturing method of the seasoning filling tofu of Claim 1 including the process which heats and solidifies the mixed soymilk after holding.   The production method according to claim 3, wherein the step of preparing the mixed soymilk is performed while maintaining the temperature of the soymilk at 1 ° C to 30 ° C.   The production method according to any one of claims 3 to 5, wherein the salt coagulant is selected from the group consisting of magnesium chloride, magnesium sulfate, calcium chloride, calcium sulfate, crude seawater magnesium chloride, and a mixture thereof.   The manufacturing method in any one of Claims 3-6 whose ratio of the content weight of magnesium and / or calcium in mixed soymilk and the content weight of sodium and / or potassium is 1: 6 to 1:15. A method for producing baked tofu, fried tofu, freshly fried, fried tofu, frozen tofu, smoked tofu or oiled tofu, characterized by processing the seasoned filled tofu according to claim 1.