JP7248248B2 - Tofu coagulant, tofu coagulant composition and method for producing the same - Google Patents

Description

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.

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.

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

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.

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.

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.

JP-A-10-57002 JP-A-2000-32942 JP 2006-101848 A JP 2015-100280 A

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.

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.

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.

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.

Further, the present invention is a tofu coagulant composition containing a tofu coagulant, a flavoring agent and/or a modifier.

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.

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.

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.

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.

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.

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.

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.

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%.

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.

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.

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.

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%.

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).

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.

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.

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).

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.

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.

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.

The tofu coagulant composition of the present invention contains a tofu coagulant, a flavoring agent and/or a modifier.

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.

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%.

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.

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.

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.

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%.

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.

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.

EXAMPLES The present invention will be described in detail below with reference to Examples, but the present invention is not limited to these Examples.

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.

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.

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.

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.

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.

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.

<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

<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

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.

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).

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.

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.

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.

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.

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.

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.

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.

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.

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.

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)

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. The tofu coagulant according to claim 1, wherein the oil phase is 10 to 25% by mass and the water phase is 75 to 90% by mass. A tofu coagulant composition comprising the tofu coagulant according to claim 1 or 2, a flavoring agent and/or a modifier. 4. The tofu coagulant composition according to claim 3, wherein the flavoring agent and/or modifier is a water-in-oil emulsion. Tofu or tofu-like food, characterized by adding the tofu coagulant according to claim 1 or 2 or the tofu coagulant composition according to claim 3 or 4 to a raw material containing at least soybean protein. Production method. 6. The method for producing tofu or tofu-like food according to claim 5 , wherein the raw material containing at least soybean protein is soymilk. 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. 8. The method for producing a coagulant for tofu according to claim 7 , wherein the aqueous phase is obtained by dissolving magnesium chloride hexahydrate in water. 9. The method for producing a coagulant for tofu according to claim 7 or 8, wherein 10 to 25% by mass of the oil phase and 75 to 90% by mass of the aqueous phase are used. A method for producing a tofu coagulant composition, wherein the tofu coagulant according to claim 1 or 2 is further blended with a flavoring agent and/or a modifier. The method for producing a coagulant composition for tofu according to claim 10 , wherein the flavoring agent and/or modifier is a water-in-oil emulsion.