JP6600496B2 - Coagulant preparation for tofu - Google Patents

Description

  The present invention relates to a coagulant preparation for tofu.

  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.

  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). .

  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).

  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.

  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.

  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.

JP-A-5-304923 JP-A-10-57002 JP 2006-101848 A Japanese Patent Laying-Open No. 2015-2697 JP 2011-45366 A

  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.

  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.

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.

  Even if the coagulant preparation for tofu of the present invention does not contain a polyglycerol fatty acid ester, it exhibits excellent delayed action.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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).

  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.

  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.

  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.

  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.

  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. .

  Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited thereto.

[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.

[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) 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.

(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.

<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.

[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.

  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)

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 .