JP6600496B2 - Coagulant preparation for tofu - Google Patents

Coagulant preparation for tofu Download PDF

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JP6600496B2
JP6600496B2 JP2015132529A JP2015132529A JP6600496B2 JP 6600496 B2 JP6600496 B2 JP 6600496B2 JP 2015132529 A JP2015132529 A JP 2015132529A JP 2015132529 A JP2015132529 A JP 2015132529A JP 6600496 B2 JP6600496 B2 JP 6600496B2
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fatty acid
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教佑 児玉
博純 富樫
茂樹 麻生
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Riken Vitamin Co Ltd
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Description

本発明は、豆腐用凝固剤製剤に関する。   The present invention relates to a coagulant preparation for tofu.

従来、豆腐用凝固剤としては、塩化マグネシウムや硫酸マグネシウム、塩化カルシウム、硫酸カルシウム等の無機塩、あるいはグルコノデルタラクトン(GDL)等の有機酸が用いられてきた。これらのうち、無機塩系の豆腐用凝固剤は豆乳の凝固速度が速いものが多く、とりわけ、塩化マグネシウムは古くから「にがり」として豆腐の製造に用いられ、これを用いた豆腐は独特のおいしさを有することから消費者に好まれているが、凝固速度が極めて速いため熟練者でなければ扱いが難しい。このような凝固速度の速い豆腐用凝固剤を用いる場合、「木綿豆腐」はともかくとして、二次的な成型を行わない「絹ごし豆腐」では、内相がきめ細かく均質な、舌触りや歯切れのよい豆腐を安定して製造することが非常に困難である。   Conventionally, as a coagulant for tofu, inorganic salts such as magnesium chloride, magnesium sulfate, calcium chloride, and calcium sulfate, or organic acids such as glucono delta lactone (GDL) have been used. Among these, inorganic salt-based tofu coagulants often have a fast coagulation rate of soy milk, and in particular, magnesium chloride has long been used in the production of tofu as a bittern, and tofu using this has a unique taste. However, it is difficult to handle unless it is an expert because the coagulation rate is extremely fast. When using such a tofu coagulant with a fast coagulation rate, the tofu with good texture and crispness is fine in the “silk tofu” that does not perform secondary molding, apart from “cotton tofu”. It is very difficult to produce the product stably.

そこで、内相や食感の良好な豆腐の製造を容易にするため、無機塩系の豆腐用凝固剤の凝固反応の発現を遅らせる(遅効化する)方法が種々提案されてきた。このような方法としては、例えば、ポリグリセリン脂肪酸エステルを用いて豆腐用凝固剤を油中水型乳化組成物中に分散し、製剤化する方法が広く知られている(特許文献1〜3)。   In order to facilitate the production of tofu with good internal phase and texture, various methods have been proposed for delaying (delaying) the onset of the coagulation reaction of the inorganic salt-based tofu coagulant. As such a method, for example, a method of dispersing a coagulant for tofu using a polyglycerin fatty acid ester in a water-in-oil emulsion composition and formulating it is widely known (Patent Documents 1 to 3). .

また、GDLは凝固速度の遅い豆腐用凝固剤として知られているが、粉末形態のままでは湿気によりダマになる場合もあり、豆乳中に均一に分散することが難しい。一方、GDLは水に溶解すると徐々に速効性の凝固作用を有するグルコン酸に変化する性質を有するため、予め水溶液にしておくとグルコン酸への変化が進み、遅効性が失われる。従って、水溶液として使用する場合は豆乳に添加する直前に水に溶解しなければならず、工業的には扱いづらい。このため、上記無機塩と同様、GDLについても水に溶解した後にポリグリセリン脂肪酸エステルを始めとする乳化剤を用いて乳化し、油中水型乳化組成物状の製剤とすることで、適度な分散性や遅効性を持たせる方法が提案されている(特許文献4)。   GDL is known as a coagulant for tofu with a slow coagulation rate. However, if it is in a powder form, it may become lumpy due to moisture, and it is difficult to uniformly disperse it in soy milk. On the other hand, since GDL has a property of gradually changing to gluconic acid having a fast-acting coagulation action when dissolved in water, if it is previously made into an aqueous solution, the change to gluconic acid proceeds and the delayed action is lost. Therefore, when used as an aqueous solution, it must be dissolved in water immediately before being added to soy milk, which is difficult to handle industrially. For this reason, as with the inorganic salt, GDL is also dissolved in water and then emulsified using an emulsifier such as polyglycerin fatty acid ester to obtain a water-in-oil emulsion composition-like preparation. A method of imparting properties and delayed action has been proposed (Patent Document 4).

しかしながら、ポリグリセリン脂肪酸エステルを用いて製剤化する場合、ポリグリセリン脂肪酸エステルの添加量が多すぎると、ポリグリセリン脂肪酸エステル特有の異味により豆腐の風味を害する場合がある。また、ポリグリセリン脂肪酸エステルを用いた製剤は製剤中の豆腐用凝固剤が豆乳中に分散しにくいという特徴を有するため、強力な撹拌を行わなければ凝固にムラが生じ、白い粒が豆腐の中に残留する、フィルムやパックに粒々状に付着する、木綿豆腐製造時に布付きが生じるといった弊害が起き易い。このため、このような製剤を用いる際には強い撹拌力を有する攪拌機を非常に高い回転数で連続稼働しなければならず、設備の導入や運用にかかるコストが大きいという問題があった。   However, when formulating using polyglycerin fatty acid ester, if the amount of polyglycerin fatty acid ester added is too large, the flavor of tofu may be impaired due to the unique taste of polyglycerin fatty acid ester. In addition, the preparation using polyglycerin fatty acid ester has the feature that the coagulant for tofu in the preparation is difficult to disperse in the soy milk. It is easy to cause adverse effects such as remaining on the film, adhering to the film or pack in a granular form, and having a cloth attached during the production of cotton tofu. For this reason, when such a preparation is used, a stirrer having a strong stirring force must be continuously operated at a very high rotation speed, and there is a problem that the cost for introducing and operating the equipment is large.

このような背景から、近年、ポリグリセリン脂肪酸エステル等の乳化剤を使用せずに豆腐用凝固剤の遅効化を可能とする方法として、例えば、豆腐用無機塩凝固剤水溶液である水相と、1%以上のジアシルグリセロールを含む食用油脂である油相とを攪拌混合してなる油中水滴型(W/O型)乳化物であることを特徴とする豆腐用凝固剤(特許文献5)等が提案されている。   From such a background, in recent years, as a method for enabling delayed action of a coagulant for tofu without using an emulsifier such as polyglycerin fatty acid ester, for example, an aqueous phase that is an aqueous solution of an inorganic salt coagulant for tofu, Coagulant for tofu (Patent Document 5), which is a water-in-oil type (W / O type) emulsion obtained by stirring and mixing with an oil phase that is an edible fat and oil containing at least% diacylglycerol Proposed.

上記方法であれば強力な撹拌を行う必要は無いが、遅効性が十分ではなく、実用上必ずしも満足できるものではない。   If it is the said method, it is not necessary to perform strong stirring, but slow-acting property is not enough and is not necessarily satisfactory practically.

特開平5−304923号公報JP-A-5-304923 特開平10−57002号公報JP-A-10-57002 特開2006−101848号公報JP 2006-101848 A 特開2015−2697号公報Japanese Patent Laying-Open No. 2015-2697 特開2011−45366号公報JP 2011-45366 A

本発明は、ポリグリセリン脂肪酸エステルを使用しなくても、優れた遅効性を有する豆腐用凝固剤製剤を提供することを目的とする。   An object of the present invention is to provide a coagulant preparation for tofu having excellent delayed action without using a polyglycerol fatty acid ester.

本発明者らは、上記課題に対して鋭意検討を行った結果、豆腐用凝固剤を含有する水相と、ワックス及び/又は植物ステロールを含有する油相とを乳化してなる油中水型乳化組成物の形態の豆腐用凝固剤製剤は、優れた遅効性を有することを見出し、この知見に基づいて本発明をなすに至った。   As a result of intensive studies on the above problems, the present inventors have made a water-in-oil type obtained by emulsifying a water phase containing a coagulant for tofu and an oil phase containing a wax and / or a plant sterol. The coagulant preparation for tofu in the form of an emulsified composition has been found to have an excellent delayed action, and the present invention has been made based on this finding.

すなわち、本発明は、下記の(1)及び(2)からなっている。
(1)豆腐用凝固剤を含有する水相と、ワックス及び/又は植物ステロールを含有する油相とを乳化してなる油中水型乳化組成物であることを特徴とする豆腐用凝固剤製剤。
(2)ワックスがコメヌカロウ、キャンデリラロウ、ミツロウから選ばれる1種又は2種以上であることを特徴とする前記(1)に記載の豆腐用凝固剤製剤。
That is, the present invention comprises the following (1) and (2).
(1) A tofu coagulant preparation characterized by being a water-in-oil emulsion composition obtained by emulsifying a water phase containing a coagulant for tofu and an oil phase containing a wax and / or a plant sterol. .
(2) The tofu coagulant preparation according to (1) above, wherein the wax is one or more selected from rice bran wax, candelilla wax, and beeswax.

本発明の豆腐用凝固剤製剤はポリグリセリン脂肪酸エステルを含有しなくても、優れた遅効性を発揮する。   Even if the coagulant preparation for tofu of the present invention does not contain a polyglycerol fatty acid ester, it exhibits excellent delayed action.

本発明の豆腐用凝固剤製剤は、豆腐用凝固剤を含有する水相と、ワックス及び/又は植物ステロールを含有する油相とを乳化してなる油中水型乳化組成物の形態をとる。   The coagulant preparation for tofu of the present invention takes the form of a water-in-oil emulsion composition obtained by emulsifying a water phase containing a coagulant for tofu and an oil phase containing a wax and / or a plant sterol.

本発明の豆腐用凝固剤製剤を構成する水相は、豆腐用凝固剤の水溶液である。該水溶液に用いる水は、飲用可能なものであれば特に制限はなく、例えば蒸留水、イオン交換樹脂処理水、逆浸透膜(RO)処理水又は限外ろ過膜(UF)処理水等の精製水、水道水、地下水あるいは涌水等の天然水又はアルカリイオン水等が挙げられる。   The aqueous phase constituting the coagulant preparation for tofu of the present invention is an aqueous solution of the coagulant for tofu. The water used in the aqueous solution is not particularly limited as long as it is drinkable. For example, purified water such as distilled water, ion exchange resin treated water, reverse osmosis membrane (RO) treated water or ultrafiltration membrane (UF) treated water. Examples thereof include natural water such as water, tap water, ground water, or brine, or alkali ion water.

本発明で用いられる豆腐用凝固剤としては、例えば塩化マグネシウム、硫酸マグネシウム、塩化カルシウム、硫酸カルシウム、粗製海水塩化マグネシウム等の無機塩、及びグルコノデルタラクトン等の有機酸等が挙げられる。無機塩は、無水物又は結晶水含有物(例えば、塩化マグネシウム6水和物、硫酸マグネシウム7水和物、塩化カルシウム2水和物等)のいずれであってもよい。これら豆腐用凝固剤はいずれか1種類のみを単独で用いてもよいし、2種類以上を任意に組み合わせて用いてもよいが、豆腐の風味の観点から塩化マグネシウム又は粗製海水塩化マグネシウムを用いるのが好ましい。   Examples of the coagulant for tofu used in the present invention include inorganic salts such as magnesium chloride, magnesium sulfate, calcium chloride, calcium sulfate, and crude seawater magnesium chloride, and organic acids such as glucono delta lactone. The inorganic salt may be either an anhydride or a water containing crystal water (for example, magnesium chloride hexahydrate, magnesium sulfate heptahydrate, calcium chloride dihydrate, etc.). Any one of these coagulants for tofu may be used alone, or two or more of them may be used in any combination. From the viewpoint of tofu flavor, magnesium chloride or crude seawater magnesium chloride is used. Is preferred.

また、本発明の豆腐用凝固剤製剤の水相中には、本発明の目的・効果を阻害しない範囲で、例えば、澱粉、糖類、増粘安定剤、調味料等、他の任意の物質を含有してもよい。澱粉としては、例えば、コーンスターチ、馬鈴薯澱粉、米澱粉、タピオカ澱粉、エンドウ豆澱粉、及びこれらにエステル化処理、エーテル化処理、架橋処理、酸化処理等の処理を単一で又は組み合わせて施した加工澱粉が挙げられる。糖類としては、例えば、ブドウ糖や果糖等の単糖、ショ糖、乳糖、麦芽糖等の二糖、デキストリンや水飴等の澱粉分解物、フラクトオリゴ糖やガラクトオリゴ糖等のマルトオリゴ糖、ソルビトールや還元水飴等の糖アルコール、及びサイクロデキストリン等が挙げられる。増粘安定剤としては、例えば、アラビアガム、カラギナン、キサンタンガム、ジェランガム、タマリンドシードガム、プルラン、アルギン酸、アルギン酸塩等が挙げられる。調味料としては、L−アスパラギン酸ナトリウム、DL−アラニン、L−アルギニンL−グルタミン酸塩、グリシン、L−グルタミン酸、L−グルタミン酸カリウム、L−グルタミン酸カルシウム、L−グルタミン酸ナトリウム、L−グルタミン酸マグネシウム、5´−イノシン酸ナトリウム、5´−ウリジル酸ナトリウム、5´−グアニル酸ナトリウム、5´−シチジル酸ナトリウム、5´−リボヌクレオチドカルシウム、5´−リボヌクレオチドナトリウム、コハク酸、コハク酸一ナトリウム、コハク酸二ナトリウム、DL−酒石酸水素カリウム、L−酒石酸水素カリウム、DL−酒石酸ナトリウム、乳酸ナトリウム、タウリン、L−テアニン、塩化ナトリウム、塩化カリウム、ホエイソルト、D−マンニトール等が挙げられる。   Further, in the aqueous phase of the tofu coagulant preparation of the present invention, other arbitrary substances such as starch, saccharides, thickening stabilizers, seasonings and the like are added within a range not inhibiting the purpose and effect of the present invention. You may contain. As the starch, for example, corn starch, potato starch, rice starch, tapioca starch, pea starch, and these are processed by esterification treatment, etherification treatment, crosslinking treatment, oxidation treatment, etc., alone or in combination A starch is mentioned. Examples of sugars include monosaccharides such as glucose and fructose, disaccharides such as sucrose, lactose and maltose, starch degradation products such as dextrin and starch syrup, malto-oligosaccharides such as fructooligosaccharide and galactooligosaccharide, sorbitol and reduced starch syrup, etc. Sugar alcohol, cyclodextrin, etc. are mentioned. Examples of the thickening stabilizer include gum arabic, carrageenan, xanthan gum, gellan gum, tamarind seed gum, pullulan, alginic acid, alginates and the like. As seasonings, sodium L-aspartate, DL-alanine, L-arginine L-glutamate, glycine, L-glutamic acid, potassium L-glutamate, calcium L-glutamate, sodium L-glutamate, magnesium L-glutamate, 5 '-Inosinate sodium, 5'-sodium uridylate, 5'-sodium guanylate, 5'-sodium cytidylate, 5'-ribonucleotide calcium, 5'-ribonucleotide sodium, succinic acid, monosodium succinate, succinic acid Examples thereof include disodium acid, DL-potassium hydrogen tartrate, potassium L-tartrate, DL-sodium tartrate, sodium lactate, taurine, L-theanine, sodium chloride, potassium chloride, whey salt, D-mannitol and the like.

本発明の豆腐用凝固剤製剤の水相の配合組成は使用する豆腐用凝固剤の種類により異なるが、例えば塩化マグネシウム6水和物を用いる場合、これを該水相100質量%に対して通常15〜85質量%、好ましくは30〜70質量%含有し、その残余を水あるいは水及びその他の物質とすればよい。   The composition of the aqueous phase of the tofu coagulant preparation of the present invention varies depending on the type of tofu coagulant used. For example, when magnesium chloride hexahydrate is used, this is usually based on 100% by mass of the aqueous phase. The content is 15 to 85% by mass, preferably 30 to 70% by mass, and the remainder may be water or water and other substances.

本発明の豆腐用凝固剤製剤を構成する油相は、油脂中にワックス及び/又は植物ステロールを含有するものである。該油相に用いる油脂としては、例えばトリグリセリド、ジグリセリド、プロピレングリコール脂肪酸エステル、ソルビタン脂肪酸エステル等が挙げられる。これらの中でも、常温(25℃)において流動性を有するものが好ましい。これら油脂はいずれか1種類のみを単独で用いてもよいし、2種類以上を任意に組み合わせて用いてもよいが、コスト等の観点からトリグリセリドが好ましい。   The oil phase constituting the coagulant preparation for tofu according to the present invention contains wax and / or plant sterol in fats and oils. Examples of fats and oils used in the oil phase include triglycerides, diglycerides, propylene glycol fatty acid esters, sorbitan fatty acid esters, and the like. Among these, those having fluidity at normal temperature (25 ° C.) are preferable. These fats and oils may be used alone or in any combination of two or more, but triglycerides are preferred from the viewpoint of cost and the like.

トリグリセリド及びジグリセリドは、グリセリンと脂肪酸とのエステル化合物であり、エステル化反応、エステル交換反応等自体公知の方法で工業的に製造される他、天然由来のものを使用できる。トリグリセリドとしては、例えば、コメ油、コーン油、キャノーラ油、オリーブ油、米ぬか油、大豆油、大豆白絞油、サフラワー油、ごま油、ヒマワリ油、綿実油、菜種油、菜種白絞油、落花生油、グレープシード油、しそ油、ローズヒップオイル、月見草油、ホホバ油、小麦胚芽油、麻の実油、茶の実油、ヤシ油、パーム油、パーム核油、魚油、鯨油、牛脂、豚脂等の食用油脂や、これらに硬化、分別、エステル交換等の処理を施した加工油脂、あるいは構成脂肪酸が炭素数8〜10の中鎖脂肪酸である中鎖脂肪酸トリグリセリド(MCT)等が挙げられる。ジグリセリドとしては、構成脂肪酸の炭素数が6〜24のものが好ましく、特に構成脂肪酸としてオレイン酸を含むものが好ましい。   Triglycerides and diglycerides are ester compounds of glycerin and fatty acids, and can be industrially produced by a method known per se such as an esterification reaction and a transesterification reaction, and those derived from nature can be used. Examples of triglycerides include rice oil, corn oil, canola oil, olive oil, rice bran oil, soybean oil, soybean white extract oil, safflower oil, sesame oil, sunflower oil, cottonseed oil, rapeseed oil, rapeseed white extract oil, peanut oil, grape Seed oil, perilla oil, rosehip oil, evening primrose oil, jojoba oil, wheat germ oil, hemp seed oil, tea seed oil, palm oil, palm oil, palm kernel oil, fish oil, whale oil, beef tallow, lard, etc. Examples thereof include edible fats and oils, processed fats and oils obtained by subjecting these to treatments such as curing, fractionation, and transesterification, or medium chain fatty acid triglycerides (MCT) in which the constituent fatty acids are medium chain fatty acids having 8 to 10 carbon atoms. As the diglyceride, those having 6 to 24 carbon atoms of the constituent fatty acid are preferable, and those containing oleic acid as the constituent fatty acid are particularly preferable.

プロピレングリコール脂肪酸エステルは、プロピレングリコールと脂肪酸のエステル化生成物であり、エステル化反応等自体公知の方法により製造される。該エステルはモノエステル体であってもジエステル体でもよいし、あるいはそれらの混合物でもよい。好ましくはジエステル体であり、混合物であればジエステル体を50%以上、好ましくは80%以上、より好ましくは90%以上含むのがよい。プロピレングリコール脂肪酸エステルを構成する脂肪酸としては、炭素数6〜24の脂肪酸が好ましく、炭素数6〜12の飽和脂肪酸又は炭素数14〜24の不飽和脂肪酸が特に好ましい。   Propylene glycol fatty acid ester is an esterification product of propylene glycol and fatty acid, and is produced by a method known per se such as esterification reaction. The ester may be a monoester, a diester, or a mixture thereof. Preferably, it is a diester body, and if it is a mixture, it is good to contain a diester body 50% or more, preferably 80% or more, more preferably 90% or more. As a fatty acid which comprises propylene glycol fatty acid ester, a C6-C24 fatty acid is preferable, and a C6-C12 saturated fatty acid or C14-C24 unsaturated fatty acid is especially preferable.

ソルビタン脂肪酸エステルは、ソルビトール又はソルビタンと脂肪酸のエステル化生成物であり、エステル化反応等自体公知の方法により製造される。該エステルはモノエステル体、ジエステル体、トリエステル体、テトラエステル体等のいずれでもよく、あるいはそれらの混合物でもよい。ソルビタン脂肪酸エステルを構成する脂肪酸としては、炭素数6〜24の脂肪酸が好ましく、炭素数6〜12の飽和脂肪酸又は炭素数14〜24の不飽和脂肪酸が特に好ましい。   Sorbitan fatty acid ester is an esterification product of sorbitol or sorbitan and a fatty acid, and is produced by a method known per se such as an esterification reaction. The ester may be a monoester, diester, triester, tetraester or the like, or a mixture thereof. As a fatty acid which comprises sorbitan fatty acid ester, a C6-C24 fatty acid is preferable and a C6-C12 saturated fatty acid or a C14-C24 unsaturated fatty acid is especially preferable.

本発明で用いられるワックスは、動植物由来で食用可能なワックスであれば特に制限はなく、例えば、コメヌカロウ、キャンデリラロウ、ミツロウ、カルナウバロウ、ヒマワリ種子ロウ、サトウキビロウ、ホホバロウ、モクロウ、パラフィンワックス等が挙げられる。これらワックスはいずれか1種類のみを単独で用いてもよいし、2種類以上を任意に組み合わせて用いてもよいが、製剤の遅効性の観点から、コメヌカロウ、キャンデリラロウ、ミツロウを用いるのが好ましい。   The wax used in the present invention is not particularly limited as long as it is an edible wax derived from animals and plants, and examples thereof include rice bran wax, candelilla wax, beeswax, carnauba wax, sunflower seed wax, sugar cane wax, jojoba wax, molasses, and paraffin wax. Can be mentioned. Any one of these waxes may be used alone, or two or more of them may be used in any combination. From the viewpoint of the delayed action of the preparation, rice bran wax, candelilla wax, and beeswax are used. preferable.

ワックスとしては、例えば、精製ライスワックスS−100(商品名;コメヌカロウ;横関油脂工業社製)、精製キャンデリラワックスMK−2(商品名;キャンデリラロウ;横関油脂工業社製)、精製ミツロウCY−100(商品名;ミツロウ;横関油脂工業社製)、精製カルナウバワックスNo.1(商品名;カルナウバロウ;セラリカNODA社製)、精製ヒマワリワックス(商品名;ヒマワリ種子ロウ;横関油脂工業社製)等が商業的に製造・販売されており、本発明ではこれらを用いることができる。   As the wax, for example, refined rice wax S-100 (trade name; rice bran wax; manufactured by Yokoseki Yushi Kogyo Co., Ltd.), refined candelilla wax MK-2 (trade name; candelilla wax; manufactured by Yokoseki Yushi Kogyo Co., Ltd.), purified beeswax CY -100 (trade name; beeswax; manufactured by Yokoseki Yushi Kogyo Co., Ltd.), refined carnauba wax No. 1 (trade name; Carnauba wax; manufactured by Celalica NODA), refined sunflower wax (trade name; sunflower seed wax; manufactured by Yokoseki Oil & Fats Industries Co., Ltd.), etc. are commercially produced and used in the present invention. it can.

本発明で用いられる植物ステロールは、一般にフィトステロールと称される植物を基原とするステロール類であれば特に制限はなく、例えばシトステロール、スチグマステロール、カンペステロール、ブラシカステロール、イソフコステロール、グラミステロール、シトロスタジェノール、オブツシホリオール、シクロオイカレノール及びシクロアルテノール等が挙げられる。これら植物ステロールはいずれか1種類のみを単独で用いてもよいし、2種類以上を任意に組み合わせて用いてもよい。   The plant sterol used in the present invention is not particularly limited as long as it is a sterol based on a plant generally called phytosterol. For example, sitosterol, stigmasterol, campesterol, brassicasterol, isofucosterol, and glamisterol. Citrostagenol, obtusifoliol, cycloeucarenol, cycloartenol and the like. These plant sterols may be used alone or in any combination of two or more.

植物ステロールとしては、例えば、理研植物ステロール(商品名;シトステロール等混合物;理研ビタミン社製)等が商業的に製造・販売されており、本発明ではこれを用いることができる。   As plant sterols, for example, Riken plant sterols (trade name; a mixture such as sitosterol; manufactured by Riken Vitamin Co., Ltd.) and the like are commercially produced and can be used in the present invention.

本発明の豆腐用凝固剤製剤は、前記ワックス又は植物ステロールのいずれか一方のみを含有するものであってもよく、これら双方を含有していてもよいが、ワックスは含有量が比較的少なくても優れた遅効性を発揮することから、ワックスを含有することが好ましい。   The tofu coagulant preparation of the present invention may contain only one of the wax or plant sterol, and may contain both of these, but the wax has a relatively low content. It is preferable to contain a wax because it exhibits excellent delayed action.

また、本発明の豆腐用凝固剤製剤の油相中には、本発明の目的・効果を阻害しない範囲で、例えば、トコフェロール、L−アスコルビン酸、L−アスコルビン酸パルミチン酸エステル、L−アスコルビン酸ステアリン酸エステル等の酸化防止剤、脂肪酸、ステロール脂肪酸エステル等、他の任意の物質を含有してもよい。   Further, in the oil phase of the coagulant preparation for tofu of the present invention, for example, tocopherol, L-ascorbic acid, L-ascorbic acid palmitate, L-ascorbic acid can be used as long as the objects and effects of the present invention are not impaired. You may contain other arbitrary substances, such as antioxidants, such as a stearic acid ester, a fatty acid, a sterol fatty acid ester.

本発明の豆腐用凝固剤製剤の油相の配合組成に特に制限はないが、該油相100質量%に対し、前記ワックス及び/又は植物ステロールを通常0.01〜30質量%、好ましくは0.1〜20質量%、より好ましくは0.5〜15質量%、さらに好ましくは1〜15質量%含有し、その残余を油脂あるいは油脂及びその他の物質とすればよい。   The composition of the oil phase of the tofu coagulant preparation of the present invention is not particularly limited. However, the wax and / or plant sterol is usually 0.01 to 30% by mass, preferably 0, based on 100% by mass of the oil phase. 0.1 to 20% by mass, more preferably 0.5 to 15% by mass, and still more preferably 1 to 15% by mass, and the remainder may be oils or fats and other substances.

なお、本発明の豆腐用凝固剤製剤はポリグリセリン脂肪酸エステルを使用しなくても優れた遅効性を有するものであるが、本発明の目的・効果を阻害しない範囲で、乳化剤としてポリグリセリン脂肪酸エステルを含有していてもよい。また、乳化剤としては、ポリグリセリン脂肪酸エステル以外に、例えば、レシチン、モノグリセリド、ショ糖脂肪酸エステル等を用いることもできる。これら乳化剤は、そのHLBに応じて水相又は油相のいずれから添加してもよい。   In addition, the coagulant preparation for tofu of the present invention has excellent delayed action without using polyglycerin fatty acid ester, but polyglycerin fatty acid ester as an emulsifier as long as the object and effect of the present invention are not impaired. May be contained. Moreover, as an emulsifier, a lecithin, a monoglyceride, sucrose fatty acid ester etc. can also be used other than polyglycerol fatty acid ester, for example. These emulsifiers may be added from either the aqueous phase or the oil phase depending on the HLB.

本発明の豆腐用凝固剤製剤の製造方法に特に制限はないが、その好ましい製造方法の概略は以下の通りである。   Although there is no restriction | limiting in particular in the manufacturing method of the coagulant preparation for tofu of this invention, The outline of the preferable manufacturing method is as follows.

即ち、豆腐用凝固剤を水に溶解して豆腐用凝固剤水溶液とし、これを水相とする。一方、ワックス及び/又は植物ステロール並びに油脂を、例えばそれらの融点まで加温して溶解し、これを油相とする。該油相をTKホモミクサー(プライミクス社製)又はクレアミックス(エムテクニック社製)等の高速回転式分散・乳化機を用いて高速(例えば、7000〜12000rpm)で攪拌しながら、ここに前記水相を徐々に加え、油相中に水相を均一に乳化分散して油中水型乳化組成物である豆腐用凝固剤製剤を得る。得られた豆腐用凝固剤製剤は、所望により水分除去工程に供し、濃縮や乾燥を行ってもよい。水分除去の方法は特に限定されないが、油脂劣化の影響が小さい減圧乾燥が好ましい。   That is, a tofu coagulant is dissolved in water to form an aqueous solution of tofu coagulant, which is used as an aqueous phase. On the other hand, wax and / or phytosterols and fats and oils are dissolved, for example, by heating to their melting points, and this is used as the oil phase. While stirring the oil phase at a high speed (for example, 7000 to 12000 rpm) using a high-speed rotary dispersing / emulsifying machine such as TK homomixer (manufactured by Primix) or Claremix (manufactured by M Technique), the aqueous phase Is gradually added, and the water phase is uniformly emulsified and dispersed in the oil phase to obtain a coagulant preparation for tofu which is a water-in-oil emulsion composition. The obtained coagulant preparation for tofu may be subjected to a water removal step, if desired, and concentrated or dried. The method for removing water is not particularly limited, but vacuum drying is preferred because it is less affected by fat and oil deterioration.

なお、前記水相と油相との乳化分散処理工程は、ワックス及び/又は植物ステロールが油相中に均一に溶解した状態を保つ観点から、油相を例えば60〜70℃に調温して行うことが好ましいが、それより低い温度帯〔例えば、常温(25℃)等〕において、油相中のワックス及び/又は植物ステロールの一部が析出した状態で行ってもよい。また、乳化分散処理には、APVゴーリンホモジナイザー(APV社製)、マイクロフルイダイザー(マイクロフルイデックス社製)、アルティマイザー(スギノマシン社製)、ナノマイザー(大和製罐社製)、HV−OA−07−1.5S(イズミフードマシナリ社製)等の高圧式均質化処理機、スタティックミキサー〔例えば、ノリタケカンパニーリミテド社製(型式:1−N33−131−F)、日本フローコントロール社製(型式:100−806)等〕やOHRミキサー(OHR流体工学研究所社製)等の静止型ミキサー、スリーワンモータ(新東科学社製)等のプロペラ式攪拌機を用いてもよい。   In addition, the emulsification dispersion processing step of the water phase and the oil phase is performed by adjusting the temperature of the oil phase to, for example, 60 to 70 ° C. from the viewpoint of maintaining a state in which the wax and / or plant sterol is uniformly dissolved in the oil phase. Although it is preferable to carry out, it may be carried out in a state where a part of the wax and / or plant sterol in the oil phase is precipitated in a lower temperature zone (for example, normal temperature (25 ° C.)). For the emulsification and dispersion treatment, an APV gorin homogenizer (manufactured by APV), a microfluidizer (manufactured by Microfluidics), an optimizer (manufactured by Sugino Machine), a nanomizer (manufactured by Yamato Seisakusho), HV-OA- High pressure homogenizer such as 07-1.5S (manufactured by Izumi Food Machinery Co., Ltd.), static mixer [for example, manufactured by Noritake Company Limited (model: 1-N33-131-F), manufactured by Nippon Flow Control (model) : 100-806), etc.] or a static mixer such as an OHR mixer (manufactured by OHR Fluid Engineering Laboratory), or a propeller type stirrer such as a three-one motor (manufactured by Shinto Kagaku).

本発明の豆腐用凝固剤製剤の乳化粒子径としては、乳化粒子のメジアン径(体積基準)で、例えば0.1〜500μm、好ましくは0.1〜300μm、より好ましくは0.1〜100μm、さらに好ましくは0.1〜50μmの範囲が挙げられる。該乳化粒子径は、レーザー回折式粒度分布計により測定できる。   The emulsified particle diameter of the tofu coagulant preparation of the present invention is, for example, 0.1 to 500 μm, preferably 0.1 to 300 μm, more preferably 0.1 to 100 μm, in terms of the median diameter (volume basis) of the emulsified particles. More preferably, the range of 0.1-50 micrometers is mentioned. The emulsified particle diameter can be measured by a laser diffraction particle size distribution analyzer.

本発明の豆腐用凝固剤製剤100質量%中に占める水相と油相の割合はそれぞれの相の配合組成により異なるが、通常水相/油相で90/10〜10/90、好ましくは70/30〜40/60である。水相の割合が油相に対して多すぎると十分な遅効性を得ることができず、逆に油相の割合が多すぎると豆乳中に豆腐用凝固剤が分散しにくくなる。   The proportion of the water phase and the oil phase in 100% by mass of the coagulant preparation for tofu of the present invention varies depending on the blending composition of each phase, but is usually 90/10 to 10/90, preferably 70 in the water phase / oil phase. / 30 to 40/60. If the proportion of the aqueous phase is too large relative to the oil phase, sufficient delayed action cannot be obtained. Conversely, if the proportion of the oil phase is too large, the coagulant for tofu becomes difficult to disperse in the soy milk.

本発明の豆腐用凝固剤製剤を添加して豆腐を製造する方法に特に制限はなく、常法に従って製造することができる。本発明の豆腐用凝固剤製剤を豆乳に分散する際に用いる攪拌機としては、バッチ式、連続式のいずれであってもよく、例えば、TKホモミクサー(プライミクス社製)又はクレアミックス(エムテクニック社製)等の高速回転式分散・乳化機のような強い撹拌力を有するものの他、スタティックミキサー〔例えば、ノリタケカンパニーリミテド社製(型式:1−N33−131−F)、日本フローコントロール社製(型式:100−806)等〕やOHRミキサー(OHR流体工学研究所社製)等の静止型ミキサー、スリーワンモータ(新東科学社製)等のプロペラ式攪拌機のような撹拌力が比較的弱いものを用いてもよい。   There is no restriction | limiting in particular in the method of manufacturing the tofu by adding the coagulant preparation for tofu of this invention, It can manufacture according to a conventional method. The stirrer used when the coagulant preparation for tofu of the present invention is dispersed in soy milk may be either a batch type or a continuous type. For example, TK homomixer (Primics) or Claremix (M Technique) In addition to those having a strong stirring force such as a high-speed rotary dispersion / emulsifier such as a static mixer [for example, manufactured by Noritake Company Limited (model: 1-N33-131-F), manufactured by Nippon Flow Control (model) : 100-806) etc.] or a stationary mixer such as an OHR mixer (manufactured by OHR Fluid Engineering Laboratory) or a propeller type agitator such as a three-one motor (manufactured by Shinto Kagaku Co., Ltd.) It may be used.

本発明の豆腐用凝固剤製剤の豆乳に対する添加量は、本発明の豆腐用凝固剤製剤中に含まれる豆腐用凝固剤が、該豆腐用凝固剤を通常豆乳に使用する量の範囲内で添加されるように調整すればよい。例えば、無機塩系凝固剤(無水物換算)であれば、豆乳100質量部に対して0.05〜0.5質量部の範囲である。   The amount of the coagulant preparation for tofu of the present invention added to the soymilk is such that the coagulant for tofu contained in the coagulant preparation for tofu of the present invention is added within the range of using the coagulant for tofu normally in soymilk. It may be adjusted so that For example, if it is an inorganic salt coagulant (anhydride conversion), it is the range of 0.05-0.5 mass part with respect to 100 mass parts of soymilk.

本発明の豆腐用凝固剤製剤は遅効性に優れるため、豆腐の製造において本発明の豆腐用凝固剤製剤を使用することにより、内相がきめ細かく均質な、舌触りや歯切れのよい豆腐を安定して製造できるようになると期待される。また、本発明の豆腐用凝固剤製剤はポリグリセリン脂肪酸エステルを必須成分としないため、撹拌力が比較的弱い攪拌機でも豆腐用凝固剤を豆乳中に均一に分散でき、設備面での制約が少ない。   Since the tofu coagulant preparation of the present invention is excellent in slow-acting properties, the use of the tofu coagulant preparation of the present invention in the production of tofu stably stabilizes the tofu with a fine and homogeneous inner phase and good texture and crispness. Expected to be able to manufacture. Moreover, since the coagulant preparation for tofu according to the present invention does not contain polyglycerin fatty acid ester as an essential component, the coagulant for tofu can be uniformly dispersed in soy milk even with a stirrer having a relatively weak stirring force, and there are few restrictions on equipment. .

以下、実施例をもって本発明を具体的に説明するが、本発明はこれらに限定されるものではない。   Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited thereto.

[プロピレングリコール脂肪酸エステルの製造]
攪拌機、温度計、ガス吹き込み管及び水分離器を取り付けた20L容反応缶に、プロピレングリコール2700g、及びカプリン酸とラウリン酸からなる混合脂肪酸(カプリン酸とラウリン酸との混合比は、質量比で60:40)12300gを仕込み、窒素ガス気流中160〜220℃で、生成水を系外へ除去しながら6時間エステル化反応を行わせ、反応終了後、液温を235℃まで昇温し、減圧下(約3kPa)で脱酸処理し、酸価を8以下にした。得られた反応液を遠心式分子蒸留機に供給し、温度140〜190℃にて、圧力80Paの真空条件下で、残留する脂肪酸及びプロピレングリコールモノ脂肪酸エステルを留去し、さらに温度210℃にて、圧力30Paの条件下で蒸留し、留分としてプロピレングリコール脂肪酸エステル(試作品)約3300gを得た。該留分の酸価は0.6で、プロピレングリコールジ脂肪酸エステルを約95%以上含有していた。
[Production of propylene glycol fatty acid ester]
In a 20 L reaction can equipped with a stirrer, thermometer, gas blowing tube and water separator, 2700 g of propylene glycol and a mixed fatty acid composed of capric acid and lauric acid (the mixing ratio of capric acid and lauric acid is a mass ratio) 60:40) 12300 g was charged, and the esterification reaction was performed for 6 hours while removing the produced water from the system at 160 to 220 ° C. in a nitrogen gas stream. After the reaction was completed, the liquid temperature was raised to 235 ° C., Deacidification was performed under reduced pressure (about 3 kPa) to make the acid value 8 or less. The obtained reaction solution was supplied to a centrifugal molecular distillation machine, and the remaining fatty acid and propylene glycol monofatty acid ester were distilled off at a temperature of 140 to 190 ° C. under a vacuum of 80 Pa, and further to a temperature of 210 ° C. The product was distilled under a pressure of 30 Pa to obtain about 3300 g of propylene glycol fatty acid ester (prototype) as a fraction. The fraction had an acid value of 0.6 and contained about 95% or more of propylene glycol difatty acid ester.

[豆腐用凝固剤製剤の調製]
(1)原材料
1)塩化マグネシウム(商品名:ホワイトにがり;塩化マグネシウム6水和物;鳴門塩業社製)
2)菜種白絞油(ボーソー油脂社製)
3)コメサラダ油(ボーソー油脂社製)
4)中鎖脂肪酸トリグリセリド(商品名:アクターM−1;理研ビタミン社製)
5)プロピレングリコール脂肪酸エステル(試作品)
6)コメヌカロウ(商品名:精製ライスワックスS−100;横関油脂工業社製)
7)キャンデリラロウ(商品名:精製キャンデリラワックスMK−2;横関油脂工業社製)
8)ミツロウ(商品名:精製ミツロウCY−100;横関油脂工業社製)
9)カルナウバロウ(商品名:精製カルナウバワックスNo.1;セラリカNODA社製)
10)ヒマワリ種子ロウ(商品名:精製ヒマワリワックス;横関油脂工業社製)
11)植物ステロール(商品名:理研植物ステロール;シトステロール等混合物;理研ビタミン社製)
[Preparation of coagulant preparation for tofu]
(1) Raw materials 1) Magnesium chloride (trade name: white bittern; magnesium chloride hexahydrate; manufactured by Naruto Shiogyo Co., Ltd.)
2) Rapeseed white squeezed oil (manufactured by Borso Oil & Fats)
3) Rice salad oil (manufactured by Bosso Yushi Co., Ltd.)
4) Medium chain fatty acid triglyceride (trade name: Actor M-1; manufactured by Riken Vitamin Co., Ltd.)
5) Propylene glycol fatty acid ester (prototype)
6) Rice bran (Brand name: Refined rice wax S-100; manufactured by Yokoseki Yushi Kogyo Co., Ltd.)
7) Candelilla wax (trade name: refined candelilla wax MK-2; manufactured by Yokoseki Yushi Kogyo Co., Ltd.)
8) Beeswax (trade name: refined beeswax CY-100; manufactured by Yokoseki Yushi Kogyo Co., Ltd.)
9) Carnauba wax (trade name: refined carnauba wax No. 1; manufactured by Celerica NODA)
10) Sunflower seed wax (trade name: refined sunflower wax; manufactured by Yokoseki Yushi Kogyo Co., Ltd.)
11) Plant sterol (trade name: RIKEN plant sterol; mixture of sitosterol, etc .; manufactured by Riken Vitamin Co., Ltd.)

(2)豆腐用凝固剤製剤の配合
上記原材料を用いて調製した豆腐用凝固剤製剤(以下、単に「製剤」ともいう)の配合組成を表1に示した。この内、製剤1〜14は本発明に係る実施例であり、製剤15及び16はそれに対する比較例である。なお、各製剤は原材料の合計が200gとなる分量で調製した。
(2) Formulation of coagulant preparation for tofu Table 1 shows the composition of a coagulant preparation for tofu prepared using the above raw materials (hereinafter also simply referred to as “preparation”). Among these, the preparations 1 to 14 are examples according to the present invention, and the preparations 15 and 16 are comparative examples. Each preparation was prepared in such an amount that the total amount of raw materials was 200 g.

Figure 0006600496
Figure 0006600496

(3)豆腐用凝固剤製剤の製造方法
<製剤1〜13及び15の製造方法>
表1に示した配合割合に基づき、塩化マグネシウム及び水を混合して溶解し、これを水相とした。一方、300mL容ガラス製ビーカーに残りの原材料を全て入れ、原材料が溶解するまで加温しながらガラス棒で撹拌し、これを油相とした。該油相を60〜70℃に調温し、TKホモミクサー(プライミクス社製)を用いて8000rpmで撹拌しながら、これに水相を徐々に加えた後、8000rpmで10分間撹拌を行い、均一に乳化分散した。得られた乳化物を室温まで冷却し、製剤1〜13及び15各200gを得た。
(3) Production method of coagulant preparation for tofu <Production method of formulations 1-13 and 15>
Based on the blending ratio shown in Table 1, magnesium chloride and water were mixed and dissolved to obtain an aqueous phase. On the other hand, all the remaining raw materials were put into a 300 mL glass beaker and stirred with a glass rod while heating until the raw materials were dissolved, and this was used as an oil phase. Adjust the temperature of the oil phase to 60 to 70 ° C., stir at 8000 rpm using a TK homomixer (manufactured by Primix), add the water phase gradually to this, and then stir at 8000 rpm for 10 minutes. Emulsified and dispersed. The obtained emulsion was cooled to room temperature to obtain 200 g of each of preparations 1 to 13 and 15.

<製剤14及び16の製造方法>
表1に示した配合割合に基づき、塩化マグネシウム及び水を混合して溶解し、これを水相とした。一方、300mL容ガラス製ビーカーに残りの原材料を全て入れ、原材料が溶解するまで加温しながらガラス棒で撹拌し、これを油相とした。該油相を室温まで冷却し、TKホモミクサー(プライミクス社製)を用いて8000rpmで撹拌しながら、これに水相を徐々に加えた後、8000rpmで10分間撹拌を行い、均一に乳化分散して製剤14及び16各200gを得た。
<Method for Producing Formulations 14 and 16>
Based on the blending ratio shown in Table 1, magnesium chloride and water were mixed and dissolved to obtain an aqueous phase. On the other hand, all the remaining raw materials were put into a 300 mL glass beaker and stirred with a glass rod while heating until the raw materials were dissolved, and this was used as an oil phase. The oil phase is cooled to room temperature, and while stirring at 8000 rpm using a TK homomixer (manufactured by Primix), the water phase is gradually added thereto, followed by stirring at 8000 rpm for 10 minutes to uniformly emulsify and disperse. 200 g of each of Formulations 14 and 16 was obtained.

[遅効性評価試験]
生大豆8kgを30kgの水道水に14時間浸漬し、水切りした。水切り後の浸漬大豆に全量が40kgとなるように水を加えながら、グラインダーで浸漬大豆を摩砕し、「呉」を調製した。「呉」を煮釜に入れ加熱し、102℃に到達後30秒間蒸煮した。蒸煮後の「呉」を脱水機(型式:アトムMTS−SP1;丸井工業社製)を用いて豆乳とおからに分離し、豆乳を得た。なお、摩砕から蒸煮までの一連の操作は、小型豆乳プラント(ミニホープS;高井製作所社製)を用いて実施した。
次いで、前述の操作により得られた豆乳400gを500mLビーカーに秤量し、80℃に調温した。これに製剤1〜16を各1.0質量部添加した後、クレアミックス(型式:CLM−0.8S;エムテクニック社製)を用いて4000rpmで混合・分散し、製剤を添加してから豆乳の凝固が始まるまでの時間を凝固開始時間として記録した。結果を表2に示す。
[Delayed evaluation test]
8 kg of raw soybeans were immersed in 30 kg of tap water for 14 hours and drained. While adding water so that the total amount of the soaked soybean after draining was 40 kg, the soaked soybean was ground with a grinder to prepare “Kure”. “Kure” was placed in a boiling pot and heated, and after reaching 102 ° C., it was steamed for 30 seconds. “Kure” after cooking was separated into soy milk and okara using a dehydrator (model: Atom MTS-SP1; manufactured by Marui Kogyo Co., Ltd.) to obtain soy milk. A series of operations from grinding to steaming was carried out using a small soymilk plant (Mini Hope S; manufactured by Takai Seisakusho).
Next, 400 g of soy milk obtained by the above-described operation was weighed into a 500 mL beaker and conditioned at 80 ° C. After adding 1.0 parts by mass of each of Formulations 1 to 16, this was mixed and dispersed at 4000 rpm using CLEARMIX (model: CLM-0.8S; manufactured by MTechnic Co., Ltd.). The time until the start of coagulation was recorded as the coagulation start time. The results are shown in Table 2.

Figure 0006600496
Figure 0006600496

表2の結果から明らかなように、本発明の実施例である製剤1〜14は、油相にワックス、植物ステロールのいずれも含有しない比較例である製剤15及び16に比べ凝固開始時間が遅く、遅効性に優れていた。   As is apparent from the results in Table 2, the preparations 1 to 14 which are examples of the present invention have a slower onset time than the preparations 15 and 16 which are comparative examples which do not contain any wax or plant sterol in the oil phase. It was excellent in delayed action.

Claims (1)

豆腐用凝固剤を含有する水相と、常温(25℃)において流動性を有する油脂及び植物ステロールを含有する油相とを乳化してなる油中水型乳化組成物であって、該油相100質量%中の植物ステロールの含有量が1〜15質量%であり、該組成物100質量%中に占める水相と油相の割合が水相/油相で70/30〜40/60であり、且つ、ポリグリセリン脂肪酸エステルを含有しないことを特徴とする豆腐用凝固剤製剤。 A water-in-oil emulsified composition obtained by emulsifying a water phase containing a coagulant for tofu and an oil phase containing oils and phytosterols having fluidity at room temperature (25 ° C) , the oil phase The content of the plant sterol in 100% by mass is 1 to 15% by mass, and the ratio of the aqueous phase and the oil phase in the 100% by mass of the composition is 70/30 to 40/60 in the aqueous phase / oil phase. A coagulant preparation for tofu characterized by having no polyglycerin fatty acid ester .
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