JP6892255B2 - Tofu-like fluid food and its manufacturing method - Google Patents

Description

The present invention relates to tofu-like fluid foods and methods for producing the same. Specifically, soymilk containing at least one basic substance selected from the group consisting of an alkali metal salt of a polyhydric acid and an ammonium salt of a polyhydric acid is coagulated with an acid coagulant and / or a salt coagulant to coagulate the coagulated product. It relates to a tofu-like fluid food obtained by fluidizing and a method for producing the same.

In recent years, soybean products have attracted attention due to health consciousness, and among them, soymilk processed products are widely distributed in the market as various foods made from soymilk or as food intermediate raw materials. Soy milk contains various health functional ingredients derived from soybeans, and exhibits soy protein, which is said to be effective in preventing obesity and arteriosclerosis, and female hormone (estrogen) -like action, which is effective in osteoporosis and menopausal disorders. Isoflavones, soy lecithin that helps prevent brain aging and reduce blood cholesterol, soy saponin that is effective in preventing aging and arteriosclerosis due to antioxidant effects and suppressing cancer growth, and oligos that activate bifidus growth and promote intestinal regulation Sugar (stachyose, raffinose), other phytic acid, B vitamins, vitamin E, potassium, magnesium, essential fatty acids, etc. can be raised (http://www.tounyu.jp/about03.html from the Japan Soybean Milk Association HP).
The most popular processed product made from soy milk is tofu, which is also a traditional Japanese food. The tofu may be eaten as it is, but it may be cooked into various dishes through heating steps such as boiling, stir-frying, and baking as ingredients.
Soymilk may be drunk as it is, but it is often processed into adjusted soymilk containing seasonings and various food additives, soymilk beverages, yogurt-like acidic soymilk foods fermented with lactic acid bacteria, and the like.
In recent years, soymilk and tofu have been used as substitutes for fluid foods such as milk and its preparations, creams, mousses, spreads and mayonnaise, or semi-solid foods, in addition to the above-mentioned forms of eating and drinking. Seasoned and processed pasty foods have come to be used in various dishes, and their recipes are becoming more diverse. However, it has a bean odor peculiar to soybeans due to heating and cooling in the processing process, and has a rough or rough texture due to coagulation and water separation due to protein denaturation. It did not have satisfactory quality. Various solutions have been proposed for these problems, but they have not yet been solved.
Patent Document 1 describes a fluid tofu-like substance, which comprises adding water-soluble hemicellulose to soymilk, stirring and dissolving it, heating it to 70 to 80 ° C., adding bittern, and homogenizing it as necessary. A method for producing food is disclosed. An object of the present invention is that even if bittern is added to soymilk, it does not coagulate, has a flavor close to that of tofu, has a light taste, and has a reduced green odor peculiar to soymilk. To produce a tofu-like food. Water-soluble hemicellulose contains uronic acid as its constituent sugar, and the uronic acid becomes a polyvalent anion and has a cation exchange ability, so that it has sodium ion, potassium ion, calcium ion, and magnesium ion. It is known to adsorb cations such as. According to the present invention, part or all of bittern and magnesium chloride added to soymilk are adsorbed (chelated) on water-soluble hemicellulose, so that salt coagulation of soybean protein in soymilk is suppressed, so that the present invention is fluid. A tofu-like food is obtained. However, the present invention cannot produce a fluid tofu-like food by suppressing acid coagulation of soymilk by glucono delta lactone or an organic acid. In addition, there is no description suggesting that baking soda is added when the coagulant is added to soymilk to produce tofu.
In Patent Document 2, a coagulant is added to concentrated soymilk to prepare tofu, and the obtained tofu is mixed with a thickening gelling agent and an oligosaccharide until it reaches a smooth mousse-like level with a high-speed cutter or the like. A method for producing a tofu paste, which is characterized in that it is crushed and then cooled, is disclosed. As it is, the tofu pickles tend to separate from water and deteriorate in quality, causing stickiness in foods containing the pickles. In the present invention, for the purpose of solving such a problem, the crushed (paste) structure is fixed with a gelling agent to improve water retention, prevent water separation during manufacturing and storage, and maintain quality. Is to be. Although it is possible to suppress the rough texture when the tofu is separated from the water, it is not possible to suppress the rough texture even if it is crushed until it becomes mousse-like.
Patent Document 3 discloses a method for producing frozen tofu paste, which comprises making tofu produced by a conventional method into a paste, adding indigestible dextrin and a thickening stabilizer, mixing the mixture, and then freezing the paste. In this invention, by adding a low-calorie additive without adding fat or high-calorie sugar, the frozen product maintains its function as a health food and maintains the texture before freezing even when frozen and thawed. The purpose is to produce tofu paste. However, the process of producing tofu and the process of pasting the tofu are indispensable, and not only it takes time and effort, but also the roughness when the tofu is pasted cannot be sufficiently eliminated.

JP-A-2007-222101 JP 2002-209 JP-A-6-468784

It has a smooth texture without roughness, and it has a tofu-like fluidity that does not easily separate from water and does not impair the texture even if it is stored in a static state, heat-processed on a sauce, etc., and frozen and thawed after the heat-processing treatment. Serve food.

As a result of intensive studies to solve the above problems, the present inventors include at least one basic substance selected from the group consisting of a specific amount of an alkali metal salt of a polyhydric acid and an ammonium salt of a polyhydric acid. By coagulating soymilk with a specific amount of acid coagulant and / or salt coagulant and fluidizing the coagulated product, it has a smooth texture without roughness, and is stored statically or heat-processed into a sauce. It has been found that even if the product is frozen and thawed after the treatment and the heat processing treatment, it is difficult to separate water and the texture is not impaired, and the present invention has been completed.
That is, the present invention is as follows.
[1] Soy milk containing at least one basic substance selected from the group consisting of an alkali metal salt of a polyhydric acid and an ammonium salt of a polyhydric acid is coagulated with an acid coagulant and / or a salt coagulant to coagulate the coagulated product. A fluidized tofu-like fluid food in which the amount of the basic substance is 0.01 to 0.07 parts by mass with respect to 100 parts by mass of soymilk, and the amount of acid coagulant and / or salt coagulant is The tofu-like fluid food having an amount of 0.08 parts by mass or more.
[2] The tofu-like fluid food according to [2], wherein the soymilk containing the basic substance contains sodium chloride.
[3] The tofu according to [1] or [2], wherein the basic substance is selected from the group consisting of baking soda (sodium hydrogen carbonate), ammonium hydrogen carbonate, dipotassium hydrogen phosphate, and disodium hydrogen phosphate. Like fluid food.
[4] A step of preparing soymilk containing at least one basic substance selected from the group consisting of an alkali metal salt of a polyhydric acid and an ammonium salt of a polyhydric acid, the soymilk containing the basic substance is used as an acid coagulant and / Or a method for producing a tofu-like fluid food including a step of coagulating with a salt coagulant and a step of fluidizing the coagulated product, wherein the amount of the basic substance is 0.01 to 0 with respect to 100 parts by mass of soymilk. .07 parts by mass and the amount of acid coagulant and / or salt coagulant is 0.08 parts by mass or more.
[5] The method according to claim 4, wherein sodium chloride is further added in the step of preparing soymilk containing the basic substance.
[6] The method according to [4] or [5], wherein the basic substance is selected from the group consisting of baking soda (sodium hydrogen carbonate), ammonium hydrogen carbonate, dipotassium hydrogen phosphate, and disodium hydrogen phosphate. ..

According to the present invention, it has a smooth texture without roughness, and even if it is stored in a static state, heat-processed on a sauce or the like, and freeze-thawed after the heat-processing treatment, it is difficult to separate water and the texture is impaired. It is possible to provide a tofu-like fluid food that does not exist. The tofu-like fluid food of the present invention is suitable as a substitute food for milk and its preparations, creams, mousses, spreads, mayonnaise and other fluid foods or semi-solid foods because of its smooth texture without roughness. ing. Furthermore, the tofu paste, which is simply ground tofu produced by the usual method, has a rough texture and is separated from water by storage at room temperature or refrigerated, and when the heat-processed and heat-processed products are frozen and thawed, water separation occurs and the sauce becomes lumpy. On the other hand, the tofu-like fluid food of the present invention does not separate from water even when stored at room temperature or refrigerated, and even if it is heat-processed as a cooking material such as a sauce, the texture changes due to water evaporation. It is difficult, and even if the sauce is frozen and thawed, the texture does not change due to water separation.

In the present invention, the "tofu-like food" is a coagulated solution containing soymilk with a coagulant, and the "tofu-like fluid food" is a fluidized tofu-like food. The tofu-like fluidized food can be used as a substitute for milk and its preparations, liquid foods such as creams, mousses, spreads and mayonnaise, or semi-solid foods.

In the present invention, "soy milk" is obtained by adding water to soaked soybeans and wet-grinding and homogenizing the soybeans to obtain raw kure, or by leaving the soybean crushed product for an appropriate time to obtain raw kure, and if necessary, protein concentration. It is a liquid produced by heat-treating soybeans for the purpose of adjusting soybeans and then removing okara by solid-liquid separation.

In the present invention, "soy milk" may be prepared from either soybeans or ground soybeans as a raw material. When soymilk is prepared from soybeans, 4 to 6 times the volume of water is added to the soybeans soaked in the soybeans and wet-ground, and if necessary, homogenized to make raw okara, and the okara is squeezed out as it is. Alternatively, it can be prepared by squeezing the okara after boiling while stirring so as not to burn for about several minutes. When preparing soymilk from crushed soybeans, add 5 to 8 times the volume of water to the crushed soybeans, leave it for 1 to 2 hours, squeeze the okara, or stir for several minutes without burning. After boiling, it can be prepared by squeezing the okara. Any of the soymilk prepared in this manner, including commercially available soymilk, can be used as a raw material of the present invention.

In the present invention, the soybean solid content concentration of soymilk is not particularly limited. The JAS standard stipulates that soymilk has a soybean solid content of 8% or more, prepared soymilk of 6% or more, and soymilk beverage of 4% or more, but is not bound by this. The Brix of soymilk used in the present invention is preferably 5 to 17, more preferably 8 to 14, and even more preferably 11 to 13. Even if the soybean solid content concentration of soymilk is less than 5% by mass, the effect of the present invention can be obtained, but the flavor of soymilk tends to be weakened. When the soybean solid content concentration of soymilk exceeds 17% by mass, solid suspended matter is likely to be generated and the texture tends to be impaired.

The soybean solid content concentration of soymilk can be appropriately adjusted. When the soybean solid content concentration is low, it can be adjusted to a desired soybean solid content concentration by, for example, the concentration method described in JP-A-09-248128 or JP-A-2006-136298 and the known concentration method. When the soybean milk has a high soybean solid content concentration, it can be adjusted to a desired soybean solid content concentration by diluting with water. The soybean solid content concentration of soymilk can be easily measured using a sugar refractometer (for example, MASTER 53T Brix 0.0-53.0% manufactured by Atago Co., Ltd.), and the standard relational expression is ". Soybean solid content concentration of soymilk = refractometer reading for sugar (Brix) × 0.93 ”. In the present invention, the soybean solid content concentration is expressed in Brix without multiplying by a conversion coefficient of 0.93.

In the present invention, the "basic substance" is at least one basic substance selected from the group consisting of an alkali metal salt of a polyhydric acid and an ammonium salt of a polyhydric acid. In the present invention, the basic substance is an alkali metal salt of a polyhydric acid or an ammonium salt of a polyhydric acid that can be used in foods, and can be used without particular limitation as long as the aqueous solution exhibits basicity. In the present invention, the basic substance can delay the coagulation rate by the acid coagulant by adding it to the soymilk to make the soymilk alkaline, and the monovalent cation causes the divalent cation and the soymilk contained in the salt coagulant. Cross-linking coagulation with protein can be suppressed antagonistically. In the present invention, the basic substance is preferably hydrogen carbonate, hydrogen phosphate, pyrophosphate, for example, baking soda (sodium hydrogen carbonate), ammonium hydrogen carbonate, dipotassium hydrogen phosphate, disodium hydrogen phosphate, etc. A single salt such as tetrasodium pyrophosphate and tetrapotassium pyrophosphate or a mixture thereof can be used. More preferably, baking soda (sodium hydrogen carbonate), ammonium hydrogen carbonate, dipotassium hydrogen phosphate, disodium hydrogen phosphate, and most preferably baking soda (sodium hydrogen carbonate).
In the present invention, the basic substance can be added in an amount of 0.01 to 0.07 parts by mass with respect to 100 parts by mass of soymilk. It is possible to add 0.03 to 0.06 parts by mass, more preferably 0.03 to 0.05 parts by mass. If it is less than 0.01 parts by mass, the coagulation power of soybean protein in soymilk by the coagulant is strong, and the texture becomes rough. If it exceeds 0.07 parts by mass, the coagulation power of soybean protein in soymilk by the coagulant becomes weak and the viscosity cannot be obtained. In addition, gas is generated during heating and soymilk foams, resulting in poor workability.

In the present invention, the "coagulant" is an acid coagulant and / or a salt coagulant, and the salt coagulant is a divalent cationic salt such as calcium chloride, magnesium chloride, calcium sulfate, magnesium sulfate, calcium lactate, or biting. Examples of the acid coagulant include organic acids such as gluconodeltalactone (GDL), lactic acid, malic acid, acetic acid, succinic acid, tartrate acid, and citric acid.
The amount of the coagulant added can be appropriately changed depending on the type of coagulant used, but 0.08 part by mass or more can be added with respect to 100 parts by mass of soymilk. It is preferably 0.08 to 0.5 parts by mass. If the amount of the coagulant added is less than 0.08 parts by mass, soybean protein is unlikely to coagulate, resulting in insufficient viscosity, which is unsuitable. When the amount of the coagulant added exceeds 0.5 parts by mass, the coagulant tends to have an unpleasant taste (acriding, bitterness, acidity) depending on the amount added.

In the present invention, sodium chloride can be further added to soymilk containing a basic substance. The addition of sodium chloride delays and alleviates the coagulation of soymilk by the coagulant, resulting in a smoother texture with less roughness. The amount of sodium chloride added is not particularly limited, but is preferably 0.05 to 1.5 parts by mass with respect to 100 parts by mass of soymilk. If the amount of sodium chloride added exceeds 2 parts by mass with respect to 100 parts by mass of soymilk, a salty taste is felt, which is not preferable depending on the application.

In the tofu-like fluid food of the present invention, any modifier used in food can be used. Starch (edible starch and its modified starch), protein (soybean protein, etc.), enzyme preparation (transglutaminase, etc.), thickening polysaccharide (xanthan gum, locust bean gum, etc.), sugar (monosaccharide, disaccharide, oligosaccharide, etc.) Dextrin, etc.), fats and oils, emulsified fats and oils, dietary fiber (natural fibers such as okara and bran, purified fibers such as crystalline cellulose, processed fibers such as resistant starch) emulsifiers, fragrances, etc. It can be added to the extent that quality is not impaired.

The viscosity of the tofu-like fluid food of the present invention can be appropriately adjusted depending on the purpose of use. The viscosity of the tofu-like liquid food when the conditions of the fluidization process are constant is a measure of the degree of coagulation of soybean protein in soymilk. When the fluidization step is performed by stirring for 15 seconds using a commercially available juicer mixer, the product temperature is maintained at 15 ° C., and the viscosity measured with a C-type viscometer is preferably 300 cp or more and 4000 cp or less. More preferably, it is 1000 to 3000 cp. If it is less than 300 cp, the degree of coagulation of soy protein in soymilk is low, and the physical properties are close to those of non-coagulated soymilk. Therefore, when a sauce such as bechamel sauce is produced using a tofu-like fluid food having such a viscosity, The viscosity of the sauce is unlikely to increase during heating and stirring, and when the sauce thus obtained is frozen and thawed, water separation tends to occur, and the sauce tends to be rough and rough. If it exceeds 4000 cp, the degree of coagulation relaxation of soy protein in soymilk is lower than that of commercially available filled tofu or silken tofu paste. When the sauce is produced, the viscosity becomes high during heating and stirring, and the soy protein coagulated product tends to become rough and rough due to the heating and evaporation of water. Roughness and roughness tend to occur.

The method for producing a tofu-like fluid food of the present invention is a step of preparing soymilk containing a basic substance, at least one base selected from the group consisting of an alkali metal salt of a polyhydric acid and an ammonium salt of a polyhydric acid. It includes a step of coagulating soymilk containing a sex substance with an acid coagulant and / or a salt coagulant, and a step of fluidizing the coagulated product.

The step of preparing soymilk containing a basic substance can be prepared, for example, by adding and mixing the basic substance to soymilk. The basic substance can be added in an amount of 0.01 to 0.07 parts by mass with respect to 100 parts by mass of soymilk. It is possible to add 0.03 to 0.06 parts by mass, more preferably 0.03 to 0.05 parts by mass. If it is less than 0.01 parts by mass, the coagulation power of soybean protein in soymilk by the coagulant is strong, and the texture becomes rough. If it exceeds 0.07 parts by mass, the coagulation power of soybean protein in soymilk by the coagulant becomes weak and the viscosity cannot be obtained. In addition, gas is generated during heating and soymilk foams, resulting in poor workability.

The step of coagulating soymilk containing a basic substance with an acid coagulant and / or a salt coagulant is usually a method of coagulating soymilk with an acid coagulant and / or a salt coagulant during the production of tofu, that is, the soymilk is coagulated with an acid coagulant and /. Alternatively, a salt coagulant can be added and mixed, and heat coagulated. For example, an acid coagulant and / or a salt coagulant is added and mixed with soymilk containing a basic substance at 20 ° C. or lower, and a coagulant is added at a rotation speed of 300 rpm for 1 to 30 seconds, preferably 10 to 20 seconds using a disperser. The dispersed substance can be solidified by placing it in a container such as a filling container and allowing it to stand at a temperature of 80 to 100 ° C. for 10 to 15 minutes. The amount of the coagulant added can be appropriately changed depending on the type of coagulant used, but 0.08 part by mass or more can be added with respect to 100 parts by mass of soymilk. It is preferably 0.08 to 0.5 parts by mass. If the amount of the coagulant added is less than 0.08 parts by mass, soybean protein is unlikely to coagulate, resulting in insufficient viscosity, which is unsuitable. When the amount of the coagulant added exceeds 0.5 parts by mass, the coagulant tends to have an unpleasant taste (acriding, bitterness, acidity) depending on the amount added.

The step of fluidizing the coagulated product can be performed, for example, by physically stirring the coagulated product with a mixer or the like. For example, it can be carried out by stirring for about 5 to 20 seconds using a commercially available juicer mixer.

In the present invention, sodium chloride can be further added in the step of preparing soymilk containing a basic substance. The addition of sodium chloride delays and alleviates the coagulation of soymilk by the coagulant, resulting in a smoother texture with less roughness. The amount of sodium chloride added is not particularly limited, but is preferably 0.05 to 1.5 parts by mass with respect to 100 parts by mass of soymilk. If the amount of sodium chloride added exceeds 2% by mass, a salty taste is felt, which is not preferable depending on the application.

Hereinafter, examples will be shown for the purpose of specifically explaining the present invention, but the present invention is not limited to the following examples.

[Production Example 1 (Production of soymilk)]
(1) 100 parts by mass of washed soybeans were immersed in water to obtain 230 parts by mass of soybeans swollen by absorbing water.
(2) 200% by weight of water was added to 100 parts by mass of soybeans, wet pulverized, and then homogenized to obtain raw soybeans.
(3) Raw bean curd refuse was heated at 98 ° C. for 10 minutes, and then okara was removed by squeezing filtration to obtain soymilk.
The obtained soymilk was refrigerated until it was used.

[Manufacturing example 2 Tofu-like food]
Tofu and creamy tofu were produced according to the formulation shown in Table 1.
(1) 0.05 parts by mass of baking soda was mixed with 100 parts by mass of soymilk prepared in Brix 11, and the mixture was stirred and homogenized at a rotation speed of 300 rpm using a disperser (Three-One Motor TYPE HEIDOn 3000H).
(2) 0.1 part by mass of magnesium chloride as a salt coagulant and 0.1 part by mass of lactic acid as an acid coagulant were added to soymilk containing baking soda, and the mixture was further homogenized by stirring for 20 seconds. The steps (1) and (2) were carried out at a product temperature of 15 ° C. so that the soymilk did not coagulate.
(3) It was put into a filling container having a capacity of 200 ml and allowed to stand at 92 ° C. for 15 minutes to solidify.
(4) The obtained coagulated soymilk was put into a household juicer mixer and stirred and mixed for 15 seconds to obtain a tofu-like fluid food.
(5) Creamy tofu was evaluated according to Evaluation Examples 1 and 2.

[Evaluation Example 1 Viscosity measurement]
The viscosity of the tofu-like fluid food was such that the product temperature was kept at 15 ° C and the rotor No. It was measured at a rotation speed of 20 rpm using a C-type viscometer (VISCOMETER, MODEL TVC-7 manufactured by TOKI SANGYO) equipped with No. 3.
The viscosity of the soymilk used in Production Example 2 is based on the rotor No. When it was measured in the same manner with a C-type viscometer equipped with 2, it was 44 cp. Although it depends on the Brix of soymilk, the viscosity of soymilk is about 20 to 50 cp.

[Evaluation example 2 Sensory evaluation]
The texture of tofu was evaluated by sensory evaluation based on the evaluation criteria in Table 2 below by 10 skilled panelists. A paste of commercially available filled tofu (“soft” manufactured by Joyus Foods Co., Ltd.) according to step (4) of Production Example 2 was given as 3 points.
<Evaluation criteria>

[Test 1 Examination of baking soda (sodium hydrogen carbonate)]
A tofu-like fluid food was produced according to Production Example 2 except that soymilk was homogenized by mixing baking soda shown in Table 3 as a basic substance. As the coagulant, 0.1 part by mass of magnesium chloride was used as the salt coagulant and 0.1 part by mass of lactic acid was used as the acid coagulant with respect to 100 parts by mass of soymilk.

When a coagulant was added to the baking soda-free soymilk of Comparative Example 2 and coagulated by heating, the tofu was sufficiently coagulated and a tofu similar to silken tofu was obtained. The tofu paste obtained by stirring and mixing with a mixer had high viscosity, was rough, and was inferior in smoothness. In Comparative Example 1, the amount of baking soda added was too large, soymilk was hardly coagulated and was not much different from soymilk, and foaming occurred during heating to deteriorate workability. Therefore, sensory evaluation was not performed.
In Examples 1 to 5, when a coagulant was added to the baking soda-containing soymilk and heat-coagulated, a tofu-like food in which coagulation was relaxed was obtained, which was softer and smoother than the tofu of Comparative Example 2. The tofu-like fluid food obtained by stirring and mixing with a mixer had a decrease in viscosity depending on the increase in the amount of baking soda added, and their texture was smooth and good without any roughness. The tofu-like fluid food of the present invention whose viscosity can be adjusted by the amount of baking soda added can be used as a substitute food for fluid foods such as milk used in various dishes or semi-solid foods such as cream.

[Test 2 Examination of addition of sodium chloride]
In the step (1) of Production Example 2, a tofu-like fluid food was produced according to Production Example 2 except that soymilk was homogenized by mixing sodium chloride shown in Table 4 together with baking soda. As the coagulant, 0.1 part by mass of magnesium chloride as a salt coagulant, 0.1 part by mass of lactic acid as an acid coagulant, and 0.05 part by mass of sodium bicarbonate were used as a basic substance with respect to 100 parts by mass of soy milk.

When the amount of sodium chloride was 0.5 parts by mass or less with respect to 100 parts by mass of soymilk, the viscosity of the tofu-like fluid food increased as the amount of sodium chloride added increased, and the viscosity decreased when more sodium chloride was added. When these were sensory-evaluated, they were all equivalent to or slightly better than those of Example 3.
In the present invention, it was found that sodium chloride not only slightly improves the texture, but also has a viscosity adjusting function of increasing the viscosity when the viscosity is originally low as in Example 3.

[Manufacturing example 3 Tofu-like food]
(1) 0.01 part by mass of baking soda and 0.5 part by mass of salt were mixed with 100 parts by mass of soymilk prepared in Brix 11, and homogenized by stirring at a rotation speed of 300 rpm using a disperser.
(2) The coagulant shown in Table 5 was dispersed in the liquid and homogenized by stirring for 20 seconds. The steps (1) and (2) were carried out at a product temperature of 15 ° C. so that the soymilk did not coagulate.
(3) It was poured into a filling container having a capacity of 200 ml and allowed to stand at a temperature of 92 ° C. for 15 minutes to solidify.
(4) The obtained coagulated soymilk was put into a household juicer mixer and stirred and mixed for 15 seconds to obtain a tofu-like fluid food.
(5) The tofu-like fluid food was evaluated according to Evaluation Examples 1 and 2.

[Test 3 Examination of coagulant]
A tofu-like fluid food was produced according to Production Example 3 using the coagulant shown in Table 4. In this test, the amount of baking soda added was 0.01 parts by mass and the amount of salt added was 0.5 parts by mass in order to increase the viscosity of the tofu-like fluid food.

In the equivalent weight mixture of magnesium chloride and lactic acid, magnesium chloride and glucono delta lactone, the viscosity of the tofu-like fluid food increased with the increase in the amount added. By using a coagulant that has a strong coagulation effect on soymilk such as magnesium chloride, a tofu-like fluid food having a high viscosity and a good texture was obtained. Since there was no difference in the coagulation of soymilk even when more than 0.5 parts by mass of the coagulant was added, the test in which more than 0.5 parts by mass was added was not carried out in this test.

It is well known that organic acids such as lactic acid have a weaker coagulation power of soymilk than divalent cation salts such as magnesium chloride and delta gluconolactone. The viscosity of lactic acid decreased by adding 0.3 parts by mass or more, but their textures were sufficiently acceptable.
In Example 16, 0.5% by mass of salt was added to Example 5. When the viscosity is high as in Example 5, it is considered that the salt can be used for adjusting the viscosity in the direction of lowering the viscosity while eliminating the roughness.
In each comparative example, since the amount of the coagulant added was low, soymilk was hardly coagulated and was in a state not much different from that of soymilk, so sensory evaluation was not performed.

[Test 4 Examination of types of basic substances]
A tofu-like fluid food was obtained according to Production Example 2 except that 0.05 parts by mass of ammonium hydrogen carbonate, dipotassium hydrogen phosphate, and disodium hydrogen phosphate were added instead of baking soda (sodium hydrogen carbonate). The results are shown in Table 6.

Regardless of which basic substance was used, the viscosity was appropriately low, and the texture was smooth without roughness.

[Test 5 Water separation test for tofu-like fluid food]
Regarding Comparative Example 1 (120 cp), Comparative Example 2 (tofu), Example 1 (320 cp), Example 5 (3000 cp), Example 8 (2320 cp), Example 18 (3360 cp), and Example 28 (300 cp). A water separation test was conducted.
(1) Standing storage test 100 ml of each was filled in a 100 ml measuring cylinder and allowed to stand in a refrigerator for 5 hours. In Comparative Examples 1 and 3, a layer of liquid was formed on the upper part of the graduated cylinder, and the liquid was raised in various places on the glass wall. On the other hand, in Examples 5, 8, 13, 18 and 31, water did not float and a homogeneous tofu-like fluid food was maintained.

(2) Heat processing and freezing and thawing test 8 parts by mass of wheat flour and 8 parts by mass of butter are heated and mixed to prepare a roux, and 100 parts by mass of each tofu-like fluid food is gradually added and mixed while heating the roux. Manufactured Bechamel-like sauce.
100 g of each of the obtained bechamel-like sauces was filled in a resin container, sealed, rapidly frozen at −50 ° C., and then stored in the freezer compartment of a household refrigerator / freezer for 2 weeks. After cryopreservation, it was thawed at room temperature to obtain a frozen thawed bechamel-like sauce.
A general bechamel sauce in which milk is added and mixed instead of tofu-like fluid food is set to 5 points, and bechamel-like sauce (heat processing) and frozen-thawed bechamel-like sauce (freeze-thawed) are used as the evaluation criteria in Table 6 below. Based on this, 10 skilled panelists evaluated the results, and the results are shown in Table 7.

The bechamel-like sauce using the tofu-like fluid foods of Examples 1, 5, 8, 18 and 28 had a smooth texture with less lumpiness even if water was evaporated due to heat processing. Further, even if frozen and thawed, the texture is less likely to deteriorate due to water separation, and it can be sufficiently used as a substitute for processed milk products such as milk and cream. In Comparative Example 1, although it was difficult to cause lumpiness, the viscosity did not increase much due to heat processing, and it was not suitable as a sauce. Furthermore, when frozen and thawed, the texture was significantly deteriorated due to freeze denaturation of soybean protein and water separation of soybean protein coagulated product. In Comparative Example 2, the texture was significantly deteriorated in both the heat processing and the freezing and thawing, and the texture became rough, which was close to the state in which "su" was contained.

(3) Cooking test 8 parts by mass of wheat flour, 8 parts by mass of salad oil, and 0.5 parts by mass of salt are mixed by heating to prepare a roux, and 100 parts by mass of each tofu-like fluid food is gradually added while heating the roux. The mixture was further mixed by heating for 1 minute and 30 seconds to obtain a bechamel-like sauce. 50 g of bechamel-like sauce was spread evenly on a cocotte mold containing 100 g of boiled macaroni, 3 g of grated cheese was evenly sprinkled on it, and heated with a 1000 w toaster for 15 minutes to obtain a macaroni gratin-like food. It was deep-frozen at -50 ° C and stored in the freezer compartment of a household refrigerator-freezer for 2 weeks. This was reheated under the condition of microwave oven 500w for one and a half minutes.
The above evaluation criteria are macaroni gratin-like food (heat processing) and frozen-thawed macaroni gratin-like food (frozen and thawed), with the score of general macaroni gratin obtained by using milk instead of tofu-like fluid food as 5 points. Based on the above, 10 skilled panelists evaluated the results, and the results are shown in Table 5.

In Comparative Examples 1 and 2, the evaluation was bad as in the Bechamel-like sauce. In Examples 1, 5, 8, 18 and 28, it was confirmed that there was no water separation, and the sensory evaluation showed that there was no lumpiness and a smooth texture was maintained.
The tests (1) to (3) were carried out using a paste of commercially available filled tofu (“Soft Kinu” manufactured by Joyus Foods Co., Ltd.) (target example set to 3 points of sensory evaluation criteria). The result was the same as that of Comparative Example 2.

Claims (2)

At least one basic substance selected from the group consisting of an alkali metal salt of a polyhydric acid and an ammonium salt of a polyhydric acid and sodium chloride are added to the raw material soymilk to prepare soymilk containing the basic substance and sodium chloride. Step to prepare,
A method for producing a tofu-like fluid food, which comprises a step of coagulating soymilk containing the basic substance and sodium chloride with an acid coagulant and / or a salt coagulant, and a step of fluidizing the coagulated product.
The amount of the basic substance is 0.01 to 0.07 parts by mass, the amount of sodium chloride is 0.05 to 1.5 parts by mass, and the acid coagulant and / or salt is 100 parts by mass with respect to 100 parts by mass of the raw material soymilk. The method according to the method, wherein the amount of the coagulant is 0.08 parts by mass or more. The method according to claim 1 , wherein the basic substance is selected from the group consisting of baking soda, ammonium hydrogen carbonate, dipotassium hydrogen phosphate, and disodium hydrogen phosphate.