JP7248248B2 - Tofu coagulant, tofu coagulant composition and method for producing the same - Google Patents
Tofu coagulant, tofu coagulant composition and method for producing the same Download PDFInfo
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Description
本発明は、油中水型乳化形態で高濃度で塩化マグネシウムを含有する豆腐用凝固剤、豆腐用凝固剤と呈味剤および/または改質剤を含有する豆腐用凝固剤組成物およびそれらの製造方法に関する。 The present invention provides a tofu coagulant containing magnesium chloride at a high concentration in a water-in-oil emulsified form, a tofu coagulant composition containing a tofu coagulant and a flavoring agent and/or a modifier, and their It relates to a manufacturing method.
豆腐は、豆乳に苦汁等の凝固剤を添加して大豆タンパクを架橋し、ゲル化させることで製造される。この凝固剤としては、穏やかな甘味を付与して大豆風味を引き立てる豆腐に仕上げることができる塩化マグネシウムが多用されている。ただし、塩化マグネシウムの凝固作用(大豆タンパクの架橋・ゲル化)は非常に速攻性であり、豆乳中に均一拡散する前に凝固反応が素早く進行し、ゲル化組織の均質性に優れた高品位な豆腐を得るには、小スケールに限りかつ熟練した技術を要する。大量生産では比較的凝固速度が遅い、硫酸カルシウムやグルコノデルタラクトンが用いられているが、大豆本来の美味しさからは程遠く、消費者の受入れ性が低下している。 Tofu is produced by adding a coagulant such as bittern to soymilk to crosslink soybean protein and gel it. Magnesium chloride is often used as the coagulant because it imparts a mild sweetness to the soybean curd to enhance the soybean flavor. However, the coagulation action of magnesium chloride (crosslinking and gelation of soybean protein) is very rapid, and the coagulation reaction proceeds quickly before it uniformly diffuses into the soymilk. In order to obtain such tofu, skillful techniques are required only on a small scale. Calcium sulfate and glucono-delta-lactone, which have a relatively slow coagulation rate, are used in mass production, but they are far from the original taste of soybeans, and consumer acceptance is declining.
凝固剤として塩化マグネシウムを用いて均一な大豆タンパク架橋・ゲル組織の豆腐を製造するために、油脂及び乳化剤を導入し、塩化マグネシウムを内相とする油中水型乳化形態によりその速効性を制御した豆腐用凝固剤が開発されてきている。その一つとして、特許文献1、特許文献2に開示されている。植物性油脂およびポリグリセリン脂肪酸エステルを油相とし、塩化マグネシウム水溶液を水相として均質乳化した油中水型乳化凝固剤がある。他方、特許文献3には、ポリグリセリン縮合リシノール酸エステルを含むプロピレングリコール脂肪酸エステルからなる油相中に、多価アルコールとデキストリンを含む塩化マグネシウムを混合分散し、微粒子化した凝固剤組成物が提案されている。 In order to produce tofu with uniform soybean protein cross-linkage and gel structure using magnesium chloride as a coagulant, oils and fats and emulsifiers are introduced, and the immediate effect is controlled by a water-in-oil emulsified form with magnesium chloride as the internal phase. Tofu coagulants have been developed. One of them is disclosed in Patent Document 1 and Patent Document 2. There is a water-in-oil type emulsion coagulant in which vegetable oil and polyglycerin fatty acid ester are used as an oil phase, and an aqueous magnesium chloride solution is used as an aqueous phase for homogenous emulsification. On the other hand, Patent Document 3 proposes a coagulant composition in which magnesium chloride containing polyhydric alcohol and dextrin is mixed and dispersed in an oil phase composed of propylene glycol fatty acid ester containing polyglycerin condensed ricinoleic acid ester to form fine particles. It is
上記特許文献に記載の油中分散乳化形態の塩化マグネシウム凝固製剤により豆乳凝固プロセスでの塩化マグネシウムの速攻性が大きく制御され、自動豆腐凝固製造システムの普及と相まって、豆腐の大量生産が定着し、ここ15年豆腐製造業の工業的発展が図られてきた一方、豆乳を前記塩化マグネシウム凝固製剤で凝固して製造した豆腐は、画一的な風味・品質であることから、特徴ある大豆、豆乳に由来する特有の風味を有している豆腐を好む消費者も多い。さらに、今までとは違う味や香りの付いた新たな風味の豆腐や、特徴ある食感の豆腐の要求も高くなってきている。 The rapidity of magnesium chloride in the soymilk coagulation process is greatly controlled by the magnesium chloride coagulation preparation in the form of an emulsified dispersion in oil described in the above patent document. In the last 15 years, the industrial development of the tofu manufacturing industry has been achieved. Many consumers prefer tofu that has a unique flavor derived from Furthermore, there is an increasing demand for tofu with a new flavor with a different taste and aroma, and for tofu with a characteristic texture.
しかしながら、上記特許文献1、2に記載の油中水型乳化物である豆腐用凝固剤は製剤自体の安定性のために、製剤中の塩化マグネシウム濃度に制限がある。つまり、豆乳の凝固工程において凝固剤の添加量が多いため相当する油相成分量の添加も多くなる。その油相成分量の影響で、豆乳自体の風味の低下、塩化マグネシウムの旨さの低下をもたらす。通常の豆乳1000kgに対して、塩化マグネシウム(6水塩換算)で3kgの基準添加量で豆乳凝固をもたらす。特許文献2では、凝固剤中の塩化マグネシウム(6水塩換算)最大濃度40重量%であり、基準添加量を満たすには7.5kgの油中水型乳化物である凝固剤添加が必要であり、豆腐中に油相成分4.5kg含むことになる。また、上記特許文献4に記載の油中水型乳化物である豆腐用凝固剤は、凝固剤中の塩化マグネシウム(6水塩換算)最大55.5重量%含むことが開示されている。この場合でも基準添加量を満たすには5.4kg凝固剤添加が必要であり、豆腐中に油相成分2.4kg含むことになる。 However, the water-in-oil emulsion coagulant for tofu described in Patent Documents 1 and 2 has a limited magnesium chloride concentration in the formulation due to the stability of the formulation itself. In other words, since the amount of coagulant added in the coagulation step of soymilk is large, the corresponding amount of oil phase component added is also large. Due to the influence of the amount of the oil phase component, the flavor of soymilk itself is lowered and the deliciousness of magnesium chloride is lowered. A standard addition amount of 3 kg of magnesium chloride (in terms of hexahydrate) to 1000 kg of ordinary soy milk causes coagulation of soy milk. In Patent Document 2, the maximum concentration of magnesium chloride (in terms of hexahydrate) in the coagulant is 40% by weight, and 7.5 kg of water-in-oil emulsion coagulant needs to be added to meet the standard addition amount. There is, and 4.5 kg of oil phase components are included in the tofu. In addition, it is disclosed that the tofu coagulant, which is a water-in-oil emulsion described in Patent Document 4, contains a maximum of 55.5% by weight of magnesium chloride (hexahydrate conversion) in the coagulant. Even in this case, 5.4 kg of coagulant must be added to meet the standard addition amount, and the tofu contains 2.4 kg of oil phase components.
また、上記特許文献3に記載の豆腐用凝固剤は、ポリグリセリン縮合リシノール酸エステルを含むポリオール脂肪酸エステル中への塩化マグネシウムの微粉砕物を分散した凝固剤である。分散した塩化マグネシウムの微粉は50μm以下の粒度分布を有し、湿式粉砕処理のために湿潤・分散助剤として糖類、多価アルコールを含むことを必須としている。そのため、凝固反応にバラツキが生じること、また、大豆に由来する特徴ある豆腐風味が著しく消去され、豆腐製品の特徴付けに欠ける。 Further, the tofu coagulant described in Patent Document 3 is a coagulant in which finely ground magnesium chloride is dispersed in a polyol fatty acid ester containing polyglycerol condensed ricinoleic acid ester. The dispersed magnesium chloride fine powder has a particle size distribution of 50 µm or less, and must contain sugars and polyhydric alcohols as wetting and dispersing aids for wet pulverization. Therefore, the coagulation reaction is uneven, and the characteristic tofu flavor derived from soybeans is remarkably eliminated, resulting in a lack of characterization of the tofu product.
従って、本発明は、豆乳に分散した際に水相中の塩化マグネシウムを緩やかに放出する「遅効性」に優れた油中水型乳化物の豆腐用凝固剤であって、塩化マグネシウムの濃度が従来よりも高く、風味が十分に反映され、油相成分由来の油っぽさを極力抑えた豆腐用凝固剤を提供する。さらに、本発明は、豆腐に新たな風味・食感を付与できる豆腐用凝固剤組成物を提供するものである。 Therefore, the present invention provides a coagulant for tofu that is a water-in-oil emulsion that is excellent in "delayed effect" that slowly releases magnesium chloride in the aqueous phase when dispersed in soymilk, and the concentration of magnesium chloride is To provide a coagulant for soybean curd which is higher than before, sufficiently reflects flavor, and suppresses oiliness derived from an oil phase component as much as possible. Furthermore, the present invention provides a tofu coagulant composition capable of imparting a new flavor and texture to tofu.
本発明者らは、上記課題を解決するために鋭意研究した結果、油脂及びポリグリセリン縮合リシノール酸エステルを含有する油相と、塩化マグネシウムを含有する水相とを有する油中水型乳化物からなる豆腐用凝固剤を製造するにあたり、前記油相と、前記水相とを、水の沸点以上の温度領域で乳化させることにより、塩化マグネシウムの濃度が従来よりも高く、風味が十分に反映され、油相成分由来の油っぽさを極力抑えた豆腐用凝固剤が得られることを見出し、本発明を完成させた。 The present inventors have made intensive studies to solve the above problems, and found that from a water-in-oil emulsion having an oil phase containing fat and polyglycerol condensed ricinoleic acid ester and an aqueous phase containing magnesium chloride, In producing the tofu coagulant, by emulsifying the oil phase and the water phase in a temperature range above the boiling point of water, the concentration of magnesium chloride is higher than before, and the flavor is sufficiently reflected. , found that it is possible to obtain a tofu coagulant that minimizes the oiliness derived from the oil phase component, and completed the present invention.
また、本発明者らは、豆腐用凝固剤と、呈味剤および/または改質剤を含有する豆腐用凝固剤組成物により、豆腐に新たな風味・食感を付与できることを見出し、本発明を完成させた。 In addition, the present inventors have found that a new flavor and texture can be imparted to tofu by a tofu coagulant composition containing a tofu coagulant and a flavoring agent and/or modifier. completed.
すなわち、本発明は、油脂及びポリグリセリン縮合リシノール酸エステルを含有する油相と、塩化マグネシウムを含有する水相とを有する油中水型乳化物からなる豆腐用凝固剤であって、
前記豆腐用凝固剤中の塩化マグネシウム(無水物)の濃度が27~42質量%であることを特徴とする豆腐用凝固剤である。That is, the present invention is a tofu coagulant comprising a water-in-oil emulsion having an oil phase containing fat and polyglycerol condensed ricinoleic acid ester and an aqueous phase containing magnesium chloride,
The tofu coagulant is characterized in that the concentration of magnesium chloride (anhydrous) in the tofu coagulant is 27 to 42% by mass.
また、本発明は、豆腐用凝固剤と、呈味剤および/または改質剤を含有する豆腐用凝固剤組成物である。 Further, the present invention is a tofu coagulant composition containing a tofu coagulant, a flavoring agent and/or a modifier.
更に、本発明は、少なくとも大豆タンパクを含有する原料に、上記豆腐用凝固剤または上記豆腐用凝固剤組成物を添加することを特徴とする豆腐または豆腐様食品の製造方法である。 Further, the present invention is a method for producing tofu or tofu-like food, which comprises adding the above-mentioned tofu coagulant or the above-mentioned tofu coagulant composition to a raw material containing at least soybean protein.
また更に、本発明は、油脂及びポリグリセリン縮合リシノール酸エステルを含有する油相と、塩化マグネシウムを含有する水相とを有する油中水型乳化物からなる豆腐用凝固剤の製造方法であって、
前記油相と、前記水相とを、水の沸点以上の温度領域で乳化させることを特徴とする豆腐用凝固剤の製造方法である。Furthermore, the present invention is a method for producing a tofu coagulant comprising a water-in-oil emulsion having an oil phase containing fat and polyglycerol condensed ricinoleic acid ester and an aqueous phase containing magnesium chloride, ,
The method for producing a coagulant for tofu, wherein the oil phase and the water phase are emulsified in a temperature range equal to or higher than the boiling point of water.
更にまた本発明は、豆腐用凝固剤に、呈味剤及び/または改質剤を配合することを特徴とする豆腐用凝固剤組成物の製造方法である。 Furthermore, the present invention is a method for producing a tofu coagulant composition, which comprises blending a tofu coagulant with a flavoring agent and/or a modifier.
本発明の豆腐用凝固剤は、塩化マグネシウムの濃度が従来よりも高く、風味が十分に反映され、油相成分由来の油っぽさを極力抑えたものである。そして、これを用いれば塩化マグネシウムの風味を十分に引出し、かつ、油っぽさ由来の雑味の無い豆腐を提供できる。 The tofu coagulant of the present invention has a higher concentration of magnesium chloride than conventional tofu, sufficiently reflects the flavor, and minimizes the oiliness derived from the oil phase component. By using this, it is possible to bring out the flavor of magnesium chloride sufficiently and to provide tofu without an unpleasant taste derived from oiliness.
また、本発明の豆腐用凝固剤組成物は、豆腐に新たな風味・食感を付与できるため、これを用いれば豆腐の風味や食感を変えてバラエティー化することもできる。 In addition, since the tofu coagulant composition of the present invention can impart a new flavor and texture to tofu, it can be used to change the flavor and texture of tofu for variety.
更に、本発明の豆腐用凝固剤の製造方法は、油相と、水相とを、水の沸点以上の温度領域で乳化させるだけなので、特殊な機械も必要としない。 Furthermore, the method for producing the tofu coagulant of the present invention does not require a special machine because the oil phase and the water phase are simply emulsified in a temperature range above the boiling point of water.
また更に、本発明の豆腐用凝固剤組成物の製造方法も、豆腐用凝固剤に、呈味剤及び/または改質剤を配合するだけなので、特殊な機械も必要としない。 Furthermore, the production method of the coagulant composition for tofu according to the present invention does not require any special machine, either, because the coagulant for tofu is simply blended with the flavoring agent and/or modifier.
本発明の豆腐用凝固剤は、油脂及びポリグリセリン縮合リシノール酸エステルを含有する油相と、塩化マグネシウムを含有する水相とを有する油中水型乳化物からなる豆腐用凝固剤であって、
前記凝固剤中の塩化マグネシウム(無水物)の濃度が27~42質量%(以下、単に「%」という)、好ましくは27~40%である。The tofu coagulant of the present invention is a tofu coagulant comprising a water-in-oil emulsion having an oil phase containing fat and polyglycerol condensed ricinoleic acid ester and an aqueous phase containing magnesium chloride,
The concentration of magnesium chloride (anhydrous) in the coagulant is 27-42% by mass (hereinafter simply referred to as "%"), preferably 27-40%.
上記油相に用いられる油脂は、食用可能なトリグリセリド、ジグリセリドであれば特に制限はなく、例えば、植物性油糧を起源とする植物性油脂等が挙げられる。このような植物性油脂としては、例えば、大豆油、菜種油、コーン油、米糠油、ヤシ油、パーム油等の植物油脂やヤシ油を原料とする中鎖脂肪酸トリグリセリド(MCT)等が挙げられる。 Fats and oils used in the oil phase are not particularly limited as long as they are edible triglycerides and diglycerides, and examples thereof include vegetable oils and fats derived from vegetable oils. Examples of such vegetable oils include vegetable oils such as soybean oil, rapeseed oil, corn oil, rice bran oil, coconut oil, and palm oil, and medium-chain fatty acid triglycerides (MCT) made from coconut oil.
上記油相に用いられるポリグリセリン縮合リシノール酸エステルは、ポリグリセリンと縮合リシノール酸とのエステル化生成物であり、自体公知のエステル化反応等で製造することができる。このポリグリセリン縮合リシノール酸エステルを構成するグリセリン重合体のグリセリン単位数に特に制限はないが、乳化安定性の観点から、グリセリン平均重合度は4~6とすることが好ましい。また、同様の観点から、縮合リシノール酸は、2~5分子のリシノール酸が縮合した構造であることが好ましい。このようなポリグリセリン縮合リシノール酸エステルとしては、例えば、ポエムPR-100(理研ビタミン(株)製)、SYグリスターCR-310(阪本薬品工業(株)製)、サンソフト818SK(太陽化学(株)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。 The polyglycerin condensed ricinoleic acid ester used in the oil phase is an esterification product of polyglycerin and condensed ricinoleic acid, and can be produced by a known esterification reaction or the like. Although the number of glycerin units of the glycerin polymer constituting the polyglycerin condensed ricinoleate is not particularly limited, the average degree of polymerization of glycerin is preferably 4 to 6 from the viewpoint of emulsion stability. From the same point of view, the condensed ricinoleic acid preferably has a structure in which 2 to 5 molecules of ricinoleic acid are condensed. Examples of such polyglycerin condensed ricinoleic acid esters include Poem PR-100 (manufactured by Riken Vitamin Co., Ltd.), SY Glister CR-310 (manufactured by Sakamoto Pharmaceutical Co., Ltd.), Sunsoft 818SK (Taiyo Kagaku Co., Ltd.). ) and the like are commercially manufactured and sold, and these can be used in the present invention.
上記油相における油脂とポリグリセリン縮合リシノール酸エステルの含有量は特に限定されないが、例えば、質量比で4:1~1:4、好ましくは2:1~1:2である。上記油相は上記成分を混合すればよい。 The content of fat and polyglycerol condensed ricinoleic acid ester in the oil phase is not particularly limited, but is, for example, 4:1 to 1:4, preferably 2:1 to 1:2 in mass ratio. The above oil phase may be obtained by mixing the above components.
上記水相に用いられる塩化マグネシウムは塩化マグネシウム6水和物である。この塩化マグネシウム6水和物は水相に70~100%、好ましくは75~98%含有させる。 The magnesium chloride used in the aqueous phase is magnesium chloride hexahydrate. This magnesium chloride hexahydrate is contained in the aqueous phase at 70-100%, preferably 75-98%.
上記水相は、水と塩化マグネシウム6水和物とを混合し、水の沸点以上の乳化する温度領域まで加温して溶解させ、その温度を維持して水を蒸発させて、塩化マグネシウム濃度を調整して水相とする。この調製法により、水相は水の沸点以上に加温されるため、水が蒸発して水相の塩化マグネシウム濃度を、単に水や沸騰水に溶解しただけの場合よりも高くできる。具体的に、この水相には、32~47%、好ましくは35~46%の塩化マグネシウム(無水物)が含有される。 The aqueous phase is obtained by mixing water and magnesium chloride hexahydrate, heating to a temperature range for emulsification above the boiling point of water to dissolve, maintaining the temperature and evaporating water to obtain a magnesium chloride concentration is adjusted to be the aqueous phase. This method of preparation heats the aqueous phase above the boiling point of water so that the water evaporates and the concentration of magnesium chloride in the aqueous phase can be higher than if it were simply dissolved in water or boiling water. Specifically, the aqueous phase contains 32-47%, preferably 35-46% magnesium chloride (anhydrous).
本発明の豆腐用凝固剤は、上記油相と、上記水相とを水の沸点以上、好ましくは105~160℃の温度領域で、常法に従って乳化させて油中水型乳化物として得られる。また、乳化の際には、減圧下、常圧下、加圧下の何れの圧力でもよいが、常圧下が好ましい。また、乳化の際に用いられる油相と水相の量は特に限定されないが、例えば、油相を10~30%、好ましくは10~25%および前記水相を70~90%、好ましくは75~90%用いることが好ましい。なお、豆腐用凝固剤としての油中水型乳化物の乳化粒子は微細であることが好ましく、乳化の際には、油中水型乳化物の乳化粒子の平均粒径を2.0μm以下、好ましくは1.5μm以下にする。この平均粒径は実施例に記載の方法で測定されるものをいう。 The tofu coagulant of the present invention is obtained as a water-in-oil emulsion by emulsifying the oil phase and the water phase according to a conventional method at a temperature range of the boiling point of water or higher, preferably 105 to 160 ° C. . Further, when emulsifying, the pressure may be any of reduced pressure, normal pressure and increased pressure, but normal pressure is preferred. The amounts of the oil phase and the water phase used for emulsification are not particularly limited. It is preferred to use up to 90%. The emulsion particles of the water-in-oil emulsion as a tofu coagulant are preferably fine. The thickness is preferably 1.5 μm or less. This average particle size is measured by the method described in Examples.
上記乳化が終わった後は、適宜冷却することにより、本発明の豆腐用凝固剤が得られる。この豆腐用凝固剤は、凝固剤(油中水型乳化物)中の塩化マグネシウム(無水物)の濃度が27~42%であるため、従来の塩化マグネシウム(無水物)の濃度が低い豆腐用凝固剤よりも、その濃度に応じて少ない添加量で豆乳の凝固ができる。豆腐用凝固剤としての豆乳への添加量が少ない分、それに相当する油相成分量も少なくなり、豆腐の風味改善をもたらす。 After the emulsification is completed, the tofu coagulant of the present invention is obtained by appropriately cooling the mixture. This tofu coagulant has a magnesium chloride (anhydrous) concentration of 27 to 42% in the coagulant (water-in-oil emulsion), so the conventional magnesium chloride (anhydrous) concentration is low. Soymilk can be coagulated with a smaller amount depending on the concentration than the coagulant. Since the amount added to soymilk as a coagulant for tofu is small, the corresponding amount of the oil phase component is also small, resulting in improved flavor of tofu.
本発明の豆腐用凝固剤を用いて、豆腐を製造する方法は、特に限定されず、例えば、少なくとも大豆タンパクを含有する原料に、この豆腐用凝固剤を0.2~1.2%添加し、適宜撹拌して分散させ、型に入れ、熟成(冷却)させることにより、豆腐または豆腐様食品が得られる。 The method for producing tofu using the tofu coagulant of the present invention is not particularly limited. , tofu or tofu-like food is obtained by appropriately stirring and dispersing, placing in a mold, and aging (cooling).
上記少なくとも大豆タンパクを含有する原料は、特に限定されないが、例えば、豆乳や、豆乳に、更に、乳タンパク、魚タンパク、卵タンパク等の別のタンパクを含有させたもの等が挙げられる。少なくとも大豆タンパクを含有する原料に別のタンパクを含有させる場合には、大豆タンパクと同等量以下で含有させることが好ましい。これら大豆タンパクを含有する原料の中でも豆乳が好ましい。少なくとも大豆タンパクを含有する原料は、上記豆腐用凝固剤を添加する前に、60~80℃程度に加温されていることが好ましい。 The raw material containing at least soybean protein is not particularly limited, but examples thereof include soymilk and soymilk containing other proteins such as milk protein, fish protein, and egg protein. When another protein is added to the raw material containing at least soybean protein, it is preferably contained in an amount equal to or less than the soybean protein. Soymilk is preferred among these raw materials containing soybean protein. The raw material containing at least soybean protein is preferably heated to about 60 to 80° C. before adding the tofu coagulant.
なお、上記において、型に入れたたまま熟成すれば絹豆腐または絹豆腐様食品が得られ、型に入れた後、少し熟成させた後、それを崩し、更に型に入れ、重しを載せて熟成させることにより木綿豆腐または木綿豆腐様食品が得られる。更にはこれらを油で揚げれば油揚げまたは油揚げ様食品を製造することができる。 In the above, silken tofu or silken tofu-like food can be obtained by aging it while it is in a mold. Firm tofu or firm tofu-like food can be obtained by maturing it. Furthermore, if these are fried in oil, a fried or fried-like food can be produced.
斯くして得られる豆腐または豆腐様食品は、塩化マグネシウムの濃度が従来よりも高く、風味が十分に反映され、油相成分由来の油っぽさを極力抑えたものとなる。 The so-obtained tofu or tofu-like food has a higher concentration of magnesium chloride than conventional tofu, sufficiently reflects the flavor, and minimizes the oiliness derived from the oil phase component.
本発明の豆腐用凝固剤組成物は、豆腐用凝固剤と、呈味剤および/または改質剤を含有するものである。 The tofu coagulant composition of the present invention contains a tofu coagulant, a flavoring agent and/or a modifier.
本発明の豆腐用凝固剤組成物に用いられる豆腐用凝固剤は、塩化マグネシウム(無水物)の濃度が高くないと、少なくとも大豆タンパクを含有する原料を凝固させる量で使用した際に、呈味剤および/または改質剤の量が少なく、効果が得られない。そのため、豆腐用凝固剤における塩化マグネシウム(無水物)濃度は、16%以上、好ましくは20~42%、より好ましくは24~42%、特に好ましくは27~42%である。このような塩化マグネシウム(無水物)の濃度の豆腐用凝固剤は、特に限定されるものではなく、特開2015-100280号公報に記載のもの、上記した本発明の豆腐用凝固剤等を用いることができるが、特に、本発明の豆腐用凝固剤が、上記したように凝固剤(油中水型乳化物)中の塩化マグネシウム(無水物)の濃度が高く、呈味剤および/または改質剤を有効量で配合できるため好ましい。 The tofu coagulant used in the tofu coagulant composition of the present invention does not exhibit a good taste when used in an amount that coagulates at least the raw material containing soy protein unless the concentration of magnesium chloride (anhydrous) is high. The amount of agent and/or modifier is too small to be effective. Therefore, the magnesium chloride (anhydrous) concentration in the tofu coagulant is 16% or more, preferably 20 to 42%, more preferably 24 to 42%, and particularly preferably 27 to 42%. The tofu coagulant having such a concentration of magnesium chloride (anhydrous) is not particularly limited, and the one described in JP-A-2015-100280, the above-described tofu coagulant of the present invention, etc. are used. However, in particular, the tofu coagulant of the present invention has a high concentration of magnesium chloride (anhydrous) in the coagulant (water-in-oil emulsion) as described above, and is a flavoring agent and / or modifier. This is preferred because it allows the formulation of effective amounts of pesticides.
豆腐用凝固剤の水相(塩化マグネシウム水溶液)との合一を避けるために、呈味剤および/または改質剤は油中水型乳化物として含有させることが好ましい。この油中水型乳化物に用いる油相は、上記豆腐用凝固剤の油相と同様に、植物性油脂とポリグリセリン縮合リシノール酸エステルからなるもので、必要に応じて、他の乳化剤、例えば、グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、レシチン等を配合できる。呈味剤および/または改質剤において脂溶性のものはこの油相に溶解し、水溶性のものは微粉状態でこの油相に分散配合することができる。この油中水型乳化物に用いる水相は、水溶性の呈味剤および/または改質剤を用いることができる。豆腐用凝固剤組成物における、豆腐用凝固剤や呈味剤および/または改質剤の配合量は特に限定されないが、例えば、豆腐用凝固剤に対して、呈味剤および/または改質剤を含む油中水型乳化物を5~40%、好ましくは10~25%である。この場合、豆腐用凝固剤組成物中の塩化マグネシウム(無水物)の濃度は、16~40%、好ましくは20~38%である。 In order to avoid coalescence of the tofu coagulant with the aqueous phase (aqueous magnesium chloride solution), the flavoring agent and/or modifier are preferably contained as a water-in-oil emulsion. The oil phase used in this water-in-oil emulsion is composed of vegetable oil and polyglycerol condensed ricinoleic acid ester, similarly to the oil phase of the tofu coagulant, and if necessary, other emulsifiers such as , glycerin fatty acid ester, sucrose fatty acid ester, lecithin and the like can be blended. Fat-soluble flavoring agents and/or modifiers can be dissolved in this oil phase, and water-soluble ones can be dispersed and blended in this oil phase in the form of fine powder. A water-soluble flavoring agent and/or modifier can be used in the aqueous phase used in this water-in-oil emulsion. The amount of the tofu coagulant, flavoring agent and/or modifier in the tofu coagulant composition is not particularly limited. A water-in-oil emulsion containing 5 to 40%, preferably 10 to 25%. In this case, the concentration of magnesium chloride (anhydrous) in the tofu coagulant composition is 16-40%, preferably 20-38%.
また、本発明の上記豆腐用凝固剤組成物は、豆乳の凝固に作用する塩化マグネシウムと、凝固した豆腐様食品に呈味を付与する呈味剤および/または凝固した豆腐様食品の組織を改質する改質剤を含有する。よって、豆乳に対する塩化マグネシウムの分散凝固作用と同時に、呈味剤および/または改質剤が分散作用することから、呈味剤および/または改質剤の有する機能が著しく効果的に発揮される。 The tofu coagulant composition of the present invention comprises magnesium chloride that acts to coagulate soymilk, a flavoring agent that imparts a taste to the coagulated tofu-like food, and/or improves the structure of the coagulated tofu-like food. Contains quality modifiers. Therefore, the flavoring agent and/or the modifier act to disperse the soymilk at the same time as the magnesium chloride dispersing and solidifying the soymilk, so that the function of the flavoring agent and/or the modifier can be exhibited remarkably effectively.
この本発明の豆腐用凝固剤組成物に用いられる呈味剤は特に限定されないが、例えば、ゆず、レモン、桃、マンゴー、リンゴ、オレンジ、メロン、スイカ、イチゴ、トマト等の果物や野菜、酵母、香辛料等のエキス、または香料、醤油、味噌、蛋白分解物等の調味料、果糖、砂糖、オリゴ糖、ステビア、キシリトール、アスパルテーム等の甘味料等が挙げられる。これらの呈味剤の中でもエキス、調味料、オリゴ糖が好ましい。 The flavoring agent used in the tofu coagulant composition of the present invention is not particularly limited. , spice extracts, flavorings, seasonings such as soy sauce, miso, and protein hydrolysates, and sweeteners such as fructose, sugar, oligosaccharides, stevia, xylitol, and aspartame. Among these taste agents, extracts, seasonings and oligosaccharides are preferred.
また、この本発明の豆腐用凝固剤組成物に用いられる改質剤は特に限定されないが、例えば、風味を変える糖分解酵素、タンパク分解酵素、脂肪分解酵素、食感を変える増粘安定剤、ゲル化剤、蛋白結合酵素、色を変える色素、澱粉等が挙げられる。これらの改質剤の中でも増粘安定剤、蛋白結合酵素が好ましい。 In addition, the modifier used in the coagulant composition for tofu of the present invention is not particularly limited. Examples include gelling agents, protein-binding enzymes, color-changing pigments, starches, and the like. Among these modifiers, thickening stabilizers and protein-bound enzymes are preferred.
これら呈味剤及び/または改質剤の形状は特に限定されず、液状、粉末状等でよい。呈味剤及び/または改質剤を含む油中水型乳化物を調製は、常法に従って調製することができる。また、油中水型乳化物中の呈味剤及び/または改質剤の濃度は高い方が良く、例えば、30~80%、好ましくは50~80%である。 The shape of these flavoring agents and/or modifiers is not particularly limited, and may be liquid, powder, or the like. A water-in-oil emulsion containing a flavoring agent and/or modifier can be prepared according to a conventional method. Also, the concentration of the flavoring agent and/or modifier in the water-in-oil emulsion should be high, for example, 30 to 80%, preferably 50 to 80%.
上記した本発明の豆腐用凝固剤組成物も、本発明の豆腐用凝固剤と同様にして豆腐または豆腐様食品、更にはこれらを油で揚げた油揚げまたは油揚げ様食品を製造することができる。 The above-described tofu coagulant composition of the present invention can also be used to produce tofu or tofu-like foods, and further fried tofu or tofu-like foods fried in oil in the same manner as the tofu coagulant of the present invention.
斯くして得られる豆腐または豆腐様食品は、その製造工程で味抜けし易い「水晒し」工程、蛋白変性により収縮し易い「ボイル殺菌」工程を経る木綿豆腐、ソフト木綿、寄せ豆腐、絹ごし豆腐、充填豆腐等においても、安定した呈味の付与、食感の改善をもたらす。 The so-obtained tofu or tofu-like food undergoes a "water soaking" process in which the taste is easily lost during the manufacturing process, and a "boiling sterilization" process in which the protein tends to shrink due to denaturation. Also in filled tofu, etc., it provides stable taste and improves texture.
以下、本発明を実施例を挙げて詳細に説明するが、本発明はこれら実施例に何ら限定されるものではない。 EXAMPLES The present invention will be described in detail below with reference to Examples, but the present invention is not limited to these Examples.
実 施 例 1
豆腐用凝固剤の製造:
ポリグリセリン縮合リシノール酸エステル(サンソフトNo.818SK:太陽化学社製)70g、菜種サラダ油(日清オイリオ社製)180gを配合した油相を130℃まで昇温し、ホモミキサー(TKホモミキサーMARKII:プライミクス社製)をセットした。別途容器に塩化マグネシウム6水塩(MgCl2・6H2O)(クリスタリン:赤穂化成社製)680gに水100g加えて130℃まで昇温し、完全溶解液とした。これを130℃保持により水を蒸発させて全重量を750gにしたものを水相とし、前述の油相中にホモミキサー回転数7000rpm下で投入した。水相全量投入後1分間撹拌を続け、豆腐用凝固剤の油中水型乳化物1000gを得た。Example 1
Production of tofu coagulant:
An oil phase containing 70 g of polyglycerin condensed ricinoleic acid ester (Sunsoft No. 818SK, manufactured by Taiyo Kagaku) and 180 g of rapeseed salad oil (manufactured by Nisshin Oillio) was heated to 130° C. and mixed with a homomixer (TK homomixer MARKII : manufactured by Primix). Separately, 100 g of water was added to 680 g of magnesium chloride hexahydrate (MgCl 2 .6H 2 O) (Crystaline: manufactured by Ako Kasei Co., Ltd.) and the temperature was raised to 130° C. to obtain a complete solution. The mixture was kept at 130° C. to evaporate water to a total weight of 750 g, which was used as an aqueous phase, and was added to the above-described oil phase at a homomixer rotation speed of 7000 rpm. Stirring was continued for 1 minute after the total amount of the water phase was added to obtain 1000 g of a water-in-oil emulsion of a tofu coagulant.
実 施 例 2
豆腐用凝固剤の製造:
ポリグリセリン縮合リシノール酸エステル80g、菜種サラダ油90g、トリ(カプリル酸・カプリン酸)グリセリン(ココナードMT:花王社製)20gを配合した油相を140℃まで昇温し、ホモミキサーをセットした。別途容器に塩化マグネシウム6水塩800gに水50g加えて140℃まで昇温し、完全溶解液とした。これを140℃保持により水を蒸発させて全重量を810gにした水相を、前述の油相中にホモミキサー回転数7000rpm下で投入した。水相全量投入後1分間撹拌を続け、豆腐用凝固剤の油中水型乳化物1000gを得た。Example 2
Production of tofu coagulant:
An oil phase containing 80 g of polyglycerin condensed ricinoleic acid ester, 90 g of rapeseed salad oil, and 20 g of tri(caprylic/capric) triglycerin (Coconard MT: manufactured by Kao Corporation) was heated to 140° C. and a homomixer was set. Separately, 800 g of magnesium chloride hexahydrate was added to 50 g of water, and the mixture was heated to 140° C. to obtain a complete solution. The water phase was adjusted to a total weight of 810 g by evaporating the water by maintaining the temperature at 140° C., and the water phase was put into the above-described oil phase at a homomixer rotation speed of 7000 rpm. Stirring was continued for 1 minute after the total amount of the water phase was added to obtain 1000 g of a water-in-oil emulsion of a tofu coagulant.
比 較 例 1
豆腐用凝固剤の製造:
ポリグリセリン縮合リシノール酸エステル20g、菜種サラダ油380gを油相とし、これを70℃まで昇温し、ホモミキサーをセットした。別途容器に塩化マグネシウム6水塩360gに水240g加えて、溶解したものを水相とした。これを前述の油相中にホモミキサー回転数7000rpm下で投入した。水相全量投入後、15分間撹拌を続け、豆腐用凝固剤の油中水型乳化物1000gを得た。Comparative example 1
Production of tofu coagulant:
20 g of polyglycerin condensed ricinoleic acid ester and 380 g of rapeseed salad oil were used as an oil phase, which was heated to 70° C. and set in a homomixer. 240 g of water was added to 360 g of magnesium chloride hexahydrate in a separate container, and the solution was used as an aqueous phase. This was added to the above oil phase at a homomixer rotation speed of 7000 rpm. After adding the entire amount of the water phase, stirring was continued for 15 minutes to obtain 1000 g of a water-in-oil emulsion of a tofu coagulant.
比 較 例 2
豆腐用凝固剤の製造:
ポリグリセリン縮合リシノール酸エステル70g、菜種サラダ油230gを油相とし、これを70℃まで昇温し、ホモミキサーをセットした。別途容器に塩化マグネシウム6水塩460gに水240g加えて、溶解したものを水相とした。これを前述の油相中にホモミキサー回転数7000rpm下で投入した。水相全量投入後、15分間撹拌を続け、豆腐用凝固剤の油中水型乳化物1000gを得た。Comparative example 2
Production of tofu coagulant:
70 g of polyglycerol condensed ricinoleic acid ester and 230 g of rapeseed salad oil were used as an oil phase, which was heated to 70° C. and a homomixer was set. 240 g of water was added to 460 g of magnesium chloride hexahydrate in a separate container, and the solution was used as an aqueous phase. This was added to the above oil phase at a homomixer rotation speed of 7000 rpm. After adding the entire amount of the water phase, stirring was continued for 15 minutes to obtain 1000 g of a water-in-oil emulsion of a tofu coagulant.
試 験 例 1
豆腐用凝固剤(油中水型乳化粒子)の粒径分布測定:
上記、実施例1~2、比較例1~2で製造した豆腐用凝固剤を20℃で一週間保存し、レーザー回析式粒度分布計(商品名:SALD-2200 島津製作所社製)を用いて平均粒径、標準偏差径(体積基準、屈折率1.70-0.20i)を測定した。その結果を表1に示した。Test example 1
Particle size distribution measurement of tofu coagulant (water-in-oil emulsified particles):
The tofu coagulants produced in Examples 1 and 2 and Comparative Examples 1 and 2 were stored at 20° C. for one week, and a laser diffraction particle size distribution analyzer (trade name: SALD-2200, manufactured by Shimadzu Corporation) was used. The average particle diameter and standard deviation diameter (volume basis, refractive index 1.70-0.20i) were measured using The results are shown in Table 1.
試 験 例 2
豆腐の製造と評価:
カナダ産大豆(銀河W4)を原料として得たBrix12の豆乳を原料とし、上記で製造した豆腐用凝固剤を用いて豆腐を製造した。具体的には、80℃に調温した10kgの豆乳を0.5kg/秒の流速管内にて、豆腐用凝固剤が豆乳中の塩化マグネシウム濃度が0.2%になるように連続添加し、添加直後にTKホモミキサー7000rpmを通した分散処理液を型箱(430×300×120:SUS製)に流し込み、全量流し込み後20分間熟成して絹豆腐を得た。この際、全量流し込み後、型箱内での流動性が無くなる(豆乳の凝固開始)までの時間(秒)を測定した。また、豆腐の硬さを丸型(棒)〇調式テンションゲージで測定した。更に、この型箱中の絹豆腐をホイッパー等で均一に崩し、均等なプレス圧をかけて脱ホエー水、再成型して木綿豆腐を得て、絹豆腐の重量に対する木綿豆腐の重量比を測定し、これを木綿豆腐としての回収率とした。この回収率は豆腐の保水力を示す。また、木綿豆腐の風味と木綿豆腐の油っぽさを以下の評価基準で評価した。これらの結果も表1に示した。Test example 2
Tofu production and evaluation:
Tofu was produced using Brix 12 soymilk obtained from Canadian soybeans (Galaxy W4) as a raw material and using the above-produced tofu coagulant. Specifically, 10 kg of soymilk adjusted to 80 ° C. is continuously added in a flow rate tube of 0.5 kg / sec so that the concentration of magnesium chloride in the soymilk is 0.2%. Immediately after the addition, the dispersion-treated liquid passed through TK Homomixer at 7000 rpm was poured into a mold box (430×300×120: made of SUS), and after the entire amount was poured, it was aged for 20 minutes to obtain silken tofu. At this time, the time (seconds) until the fluidity in the mold box disappeared (the soymilk started to solidify) after the entire amount was poured was measured. In addition, the hardness of the tofu was measured with a round (bar) 0 adjustable tension gauge. Furthermore, the silken tofu in the mold box is uniformly crushed with a whipper or the like, and even pressure is applied to remove the whey water and remolded to obtain firm tofu, and the weight ratio of the firm tofu to the weight of the silken tofu is measured. This was taken as the recovery rate of cotton tofu. This recovery rate indicates the water retention capacity of tofu. In addition, the flavor of the firm tofu and the oiliness of the firm tofu were evaluated according to the following evaluation criteria. These results are also shown in Table 1.
<絹豆腐の風味評価基準>
(評価)(内容)
◎ : 大豆の風味と塩化マグネシウムの甘みを強く感じる
〇 : 大豆の風味と塩化マグネシウムの甘みを感じる
△ : 大豆の風味と塩化マグネシウムの甘みを僅かに感じる
× : 大豆の風味と塩化マグネシウムの甘みは全く感じない<Flavor evaluation criteria for silken tofu>
(Evaluation) (Content)
◎: Strong soybean flavor and magnesium chloride sweetness 〇: Soybean flavor and magnesium chloride sweetness △: Soybean flavor and magnesium chloride sweetness slightly ×: Soybean flavor and magnesium chloride sweetness I don't feel it at all
<木綿豆腐の油っぽさ評価基準>
(評価)(内容)
◎ : 油相成分由来の油性感、異味を全く感じない
〇 : 油相成分由来の油性感、異味をほとんど感じない
△ : 油相成分由来の油性感、異味をやや感じる
× : 油っぽさ、異味が後々まで残る<Evaluation criteria for oiliness of cotton tofu>
(Evaluation) (Content)
◎: Absolutely no oiliness or off-taste derived from the oil phase components 〇: Almost no oiliness or off-taste derived from the oil phase components △: Slightly oily or off-taste derived from the oil phase components ×: Oily , the offensive taste remains
表1に示されるように、水の沸点以上で乳化した油中水型乳化物は塩化マグネシウム濃度が高いにも関わらず平均粒径の小さな、より粒径分布の揃った(標準偏差小)ものである。塩化マグネシウムの濃度に依存して、豆乳中への油相成分量の減少があり、この効果が指数関数的に、絹豆腐の風味発現、木綿豆腐の油っぽさの抑制に働いている。さらに、油中水型乳化物の水相(塩化マグネシウム水溶液)の粒径が小さいこと、粒径分布が揃っていることは、凝固組織の緻密性を左右することから、遅効性の安定化、硬度、さらに、木綿豆腐の回収率に優位である。 As shown in Table 1, the water-in-oil emulsion emulsified above the boiling point of water has a small average particle size and a uniform particle size distribution (small standard deviation) despite the high concentration of magnesium chloride. is. Depending on the concentration of magnesium chloride, the amount of oil phase components in soymilk is reduced, and this effect works exponentially to develop the flavor of silken tofu and suppress the oiliness of firm tofu. Furthermore, the fact that the water phase (magnesium chloride aqueous solution) of the water-in-oil emulsion has a small particle size and a uniform particle size distribution affects the denseness of the solidification structure, so that the slow-acting stabilization, It is superior in hardness and recovery rate of cotton tofu.
実 施 例 3
呈味剤を含有する豆腐用凝固剤組成物およびこれを用いた豆腐の製造:
菜種サラダ油270g、ポリグリセリン縮合リシノール酸エステル30gを配合した油相を80℃まで加温し、ホモミキサーをセットした。フラクトオリゴ糖シロップ(商品名:メイオリゴGY 明治社製)700gを80℃に加温し、前記油相中にホモミキサー回転数7000rpm下で滴下投入した。フラクトオリゴ糖シロップ全量投入後、10分間撹拌を続け、フラクトオリゴ糖(呈味剤)を含有する油中水型乳化物1000gを得た。Example 3
Tofu coagulant composition containing flavoring agent and production of tofu using the same:
An oil phase containing 270 g of rapeseed salad oil and 30 g of polyglycerin condensed ricinoleate was heated to 80° C. and a homomixer was set. 700 g of fructo-oligosaccharide syrup (trade name: Mayoligo GY manufactured by Meiji Co., Ltd.) was heated to 80° C. and added dropwise into the oil phase at a homomixer rotation speed of 7000 rpm. After the total amount of fructo-oligosaccharide syrup was added, stirring was continued for 10 minutes to obtain 1000 g of a water-in-oil emulsion containing fructo-oligosaccharide (taste agent).
実施例1で得た豆腐用凝固剤850gと、前記フラクトオリゴ糖を含有する油中水型乳化物150gを、M-Revo(羽根の無い撹拌機:エムレボジャパン社製)撹拌下で混合して、フラクトオリゴ糖を含有する豆腐用凝固剤組成物1000gを得た。 850 g of the tofu coagulant obtained in Example 1 and 150 g of the water-in-oil emulsion containing the fructo-oligosaccharide were mixed under stirring with an M-Revo (bladeless stirrer: manufactured by M-Revo Japan). , to obtain 1000 g of a tofu coagulant composition containing fructo-oligosaccharides.
豆乳1000gにこのフラクトオリゴ糖を含有する豆腐用凝固剤組成物6gを添加し、凝固させて絹ごし豆腐を得た。この絹ごし豆腐は、水晒し、ボイル殺菌後も、まろやかな甘さ有するものであった。 To 1000 g of soymilk, 6 g of this fructo-oligosaccharide-containing coagulant composition for tofu was added and coagulated to obtain silken tofu. This silken tofu had a mellow sweetness even after being soaked in water and sterilized by boiling.
実 施 例 4
改質剤を含有する豆腐用凝固剤組成物およびこれを用いた豆腐の製造:
菜種サラダ油450g、ポリグリセリン縮合リシノール酸エステル50gを配合した油相を40℃に加温し、M-Revoをセットした。この油相中に、1200rpm撹拌下、トランスグルタミナーゼ製剤(商品名:アクティバスーパーカード 味の素社製)500gを分散させて、トランスグルタミナーゼ製剤(改質剤)を含有する油中水(粉末)型乳化物1000gを得た。Example 4
Tofu coagulant composition containing modifier and production of tofu using the same:
An oil phase containing 450 g of rapeseed salad oil and 50 g of polyglycerin condensed ricinoleic acid ester was heated to 40° C., and M-Revo was set. 500 g of a transglutaminase formulation (trade name: Activa Supercard, manufactured by Ajinomoto Co., Inc.) was dispersed in this oil phase under stirring at 1200 rpm, resulting in a water-in-oil (powder) emulsion containing the transglutaminase formulation (modifying agent). 1000 g was obtained.
実施例1で得た豆腐用凝固剤750gと前記トランスグルタミナーゼ製剤を含有する油中水(粉末)型乳化物250gを、M-Revo撹拌下で混合して、トランスグルタミナーゼ製剤を含有する豆腐用凝固剤組成物1000gを得た。 750 g of the tofu coagulant obtained in Example 1 and 250 g of the water-in-oil (powder) emulsion containing the transglutaminase preparation were mixed under M-Revo stirring to obtain a tofu coagulant containing the transglutaminase preparation. 1000 g of agent composition was obtained.
豆乳1000gにこのトランスグルタミナーゼ製剤を含有する豆腐用凝固剤組成物8gを添加し、凝固させて充填豆腐を得た。この充填豆腐は、弾力性に富む、滑らかな食感を有するものであった。 8 g of the tofu coagulant composition containing the transglutaminase preparation was added to 1000 g of soymilk and allowed to coagulate to obtain filled tofu. This filled tofu was highly elastic and had a smooth texture.
実 施 例 5
呈味剤および改質剤を含有する豆腐用凝固剤組成物およびこれを用いた
豆腐の製造:
菜種サラダ油340g、ポリグリセリン縮合リシノール酸エステル60gを配合した油相を80℃まで加温し、M-Revoをセット回転数1200rpm下で、改質剤としてキサンタンガム製剤(商品名:エコーガムF DSP五協フード&ケミカル製)200gを分散した。この分散乳化物にホモミキサーをセットし、回転数7000rpm下、品温80℃の呈味剤としてのキャラメルシロップ(商品名:Sundae Syrup HERSHEY製)400gを滴下投入し、全量投入後10分間撹拌を続け、呈味剤(キャラメルシロップ)および改質剤(キサンタンガム製剤)を含有する油中水型乳化物1000gを得た。Example 5
Tofu coagulant composition containing flavoring agent and modifier, and production of tofu using the same:
An oil phase containing 340 g of rapeseed salad oil and 60 g of polyglycerol condensed ricinoleic acid ester was heated to 80° C., and M-Revo was set at a rotation speed of 1200 rpm. Food & Chemical Co., Ltd.) 200 g was dispersed. A homomixer was set to this dispersed emulsion, and 400 g of caramel syrup (trade name: manufactured by Sundae Syrup HERSHEY) as a flavoring agent was added dropwise at a rotation speed of 7000 rpm and a product temperature of 80°C. Subsequently, 1000 g of a water-in-oil emulsion containing a flavoring agent (caramel syrup) and a modifier (xanthan gum formulation) was obtained.
次に、菜種サラダ油270g、ポリグリセリン縮合リシノール酸エステル30gを配合した油相を80℃まで加温し、ホモミキサー回転数7000rpm撹拌下、塩化マグネシウム6水塩(クリスタリン 赤穂化成製)490gを水210gに溶解した塩化マグネシウム水溶液を滴下投入し、全量投入後15分間撹拌を続け、油中水型乳化物の豆腐用凝固剤を1000g得た。 Next, an oil phase containing 270 g of rapeseed salad oil and 30 g of polyglycerin condensed ricinoleic acid ester was heated to 80° C. and stirred at a homomixer rotation speed of 7000 rpm. An aqueous solution of magnesium chloride dissolved in was added dropwise, and after the entire amount was added, stirring was continued for 15 minutes to obtain 1000 g of a water-in-oil emulsion coagulant for tofu.
前記呈味剤および改質剤を含有する油中水型乳化物250gと前記油中水型乳化物の豆腐用凝固剤750gを、M-Revo回転数1200rpm下で混合して、呈味剤及び改質剤を含有する豆腐用凝固剤組成物1000gを得た。 250 g of the water-in-oil emulsion containing the flavoring agent and the modifier and 750 g of the tofu coagulant of the water-in-oil emulsion are mixed at an M-Revo rotation speed of 1200 rpm, and the flavoring agent and 1000 g of a tofu coagulant composition containing a modifier was obtained.
80℃の豆乳(Bx12)1000gに、前記キャラメルシロップおよびキサンタンガム製剤を含有する豆腐用凝固剤組成物10gを添加し、凝固させて、常法に従い木綿豆腐を製造した。この木綿豆腐は、ほのかな甘みと香ばしい風味を有する、ジューシーな食感の全く新規な木綿豆腐であった。 To 1000 g of soymilk (Bx12) at 80° C., 10 g of the tofu coagulant composition containing the caramel syrup and xanthan gum formulation was added and coagulated to produce firm tofu according to a conventional method. This firm tofu was a completely novel firm tofu with a juicy texture and a faint sweetness and fragrant flavor.
本発明の豆腐用凝固剤および豆腐用凝固剤組成物は、豆腐または豆腐様食品の製造に利用することができる。
以 上The tofu coagulant and tofu coagulant composition of the present invention can be used for producing tofu or tofu-like foods.
that's all
Claims (11)
前記豆腐用凝固剤中の塩化マグネシウム(無水物)の濃度が31~42質量%であることを特徴とする豆腐用凝固剤。 A tofu coagulant comprising a water-in-oil emulsion having an oil phase containing fat and polyglycerin condensed ricinoleic acid ester and an aqueous phase containing magnesium chloride,
A coagulant for tofu, wherein the concentration of magnesium chloride (anhydrous) in the coagulant for tofu is 31 to 42% by mass.
前記豆腐用凝固剤中の塩化マグネシウム(無水物)の濃度が31~42質量%であり、
前記油相と、前記水相とを、水の沸点以上の温度領域で乳化させることを特徴とする豆腐用凝固剤の製造方法。 A method for producing a tofu coagulant comprising a water-in-oil emulsion having an oil phase containing fat and polyglycerin condensed ricinoleic acid ester and an aqueous phase containing magnesium chloride,
The concentration of magnesium chloride (anhydrous) in the tofu coagulant is 31 to 42% by mass,
A method for producing a tofu coagulant, wherein the oil phase and the water phase are emulsified in a temperature range equal to or higher than the boiling point of water.
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WO2017090589A1 (en) | 2015-11-24 | 2017-06-01 | 花王株式会社 | Coagulating agent for filled tofu |
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JP2000050827A (en) | 1998-08-07 | 2000-02-22 | Yoshikawa Kagaku Kogyosho:Kk | Production of bean curd and emulsion-type coagulating agent therefor |
JP2012217451A (en) | 2011-04-11 | 2012-11-12 | Seoul Perfumery Co Ltd | Dispersion type natural water bean curd coagulant and method for producing the same |
JP2014117160A (en) | 2012-12-12 | 2014-06-30 | Kao Corp | Coagulant for soybean curd |
JP2015100280A (en) | 2013-11-21 | 2015-06-04 | 花王株式会社 | Coagulant for soybean curd |
WO2017090589A1 (en) | 2015-11-24 | 2017-06-01 | 花王株式会社 | Coagulating agent for filled tofu |
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