JP7382724B2 - Filled tofu-like food and its manufacturing method - Google Patents

Description

The present invention relates to a filled tofu-like food and a method for producing the same.

Tofu is a processed food made by solidifying soy milk made from soybeans with magnesium chloride or other coagulants approved by the Food Sanitation Act.
As a form of tofu product, filled tofu is known in which a container is filled with a raw material liquid containing soy milk and a coagulant, and the raw material liquid is heated and coagulated in the container (for example, Patent Document 1).

Soy milk is usually made by soaking soybeans in water for a long time (for example, 5 hours or more) to absorb water, then crushing them while adding water to obtain raw soybeans, and heating the raw soybeans to obtain boiled soybeans. It is produced by squeezing boiled gourd to obtain soy milk and okara.
In recent years, an apparatus for producing soybean milk (non-soaked soymilk) without going through the step of soaking soybeans in water has also been developed (Patent Documents 2 and 3).

Japanese Unexamined Patent Publication No. 195262/1983 Patent No. 5793117 Patent No. 5759596

Filled tofu has poor removability from the container and may be difficult to remove from the container. Specifically, after the container is opened and the tofu inside the container is taken out, the tofu may remain stuck to the inner wall of the container.
In addition, the present inventors have found that when filled tofu is produced using soymilk produced without going through the soybean soaking process (non-soaked soymilk), container releasability tends to be worse.

An object of the present invention is to provide a filled tofu-like food product with excellent container removability, and a method for producing the same.

[1] A container comprising a container and a tofu-like composition in which a raw material liquid containing soymilk and a coagulant is coagulated in the container, and the content of calcium per gram of protein in the tofu-like composition is more than 5 mg. , and the total content of magnesium and calcium per 1 g of protein is 0.6 mmol or more.
[2] The filled tofu-like food of [1], which has a magnesium content of 15 mg or more per 1 g of protein.
[3] When the calcium content is Ct (unit: mg) and the protein content is Pt (unit: mg) per 100 g of the tofu-like composition, Cr expressed by the following formula (1) The filled tofu-like food according to [1] or [2], wherein is more than 0.
Cr=(Ct-0.005×Pt)/Pt... (1)
[4] When the magnesium content is Mt (unit: mg) and the protein content is Pt (unit: mg) per 100 g of the tofu-like composition, Mr expressed by the following formula (2) The filled tofu-like food according to any one of [1] to [3], wherein is 0.008 or more.
Mr=(Mt-0.007×Pt)/Pt... (2)
[5] Per 100 g of the tofu-like composition, the calcium content is Ct (unit: mg), the magnesium content is Mt (unit: mg), and the protein content is Pt (unit: mg). The filled tofu-like food according to any one of [1] to [4], wherein S represented by the following formula (3) is 0.010 or more. In formula (3), Cr is represented by the above formula (1), and Mr is represented by the above formula (2).
S=Mr+Cr×1.8... (3)
[6] The filled tofu-like food according to [5], wherein the S is 0.033 or less.
[7] The filled tofu-like food according to any one of [1] to [6], wherein the tofu-like composition contains one or more selected from the group consisting of a protein source other than soy milk, oil and fat, dietary fiber, and minerals.
[8] The filled tofu-like food according to any one of [1] to [7], in which microorganisms that can grow in the tofu-like composition are negative in a storage test in which the filled tofu-like food is held at 35°C for 14 days. food.
[9] Mix a soymilk preparation containing soymilk and a coagulant containing calcium to obtain a raw material solution with a total content of magnesium and calcium of 0.6 mmol or more per 1 g of protein. A method for producing a filled tofu-like food, in which a liquid is filled into a container and solidified to obtain a filled tofu-like food.
[10] The method for producing a filled tofu-like food according to [9], wherein the content of calcium per gram of protein in the raw material liquid is more than 5 mg.
[11] The method for producing a filled tofu-like food according to [9] or [10], wherein the mass ratio of the calcium content derived from the coagulant to the protein content in the raw material liquid is 0.0001 or more.
[12] The method for producing a filled tofu-like food according to any one of [9] to [11], wherein the content of magnesium per gram of protein in the raw material liquid is 15 mg or more.
[13] The coagulant further contains magnesium, and the mass ratio of the content of magnesium derived from the coagulant to the protein content in the raw material liquid is 0.008 or more, [9] to [12]. Any method for producing a filled tofu-like food.
[14] When the coagulant further contains magnesium, and the content of protein in the raw material liquid is P, the content of calcium derived from the coagulant is C, and the content of magnesium derived from the coagulant is M, The method for producing a filled tofu-like food according to any one of [9] to [13], wherein the mass ratio represented by C×1.8+M)/P is 0.010 or more.
[15] The method for producing a filled tofu-like food according to any one of [9] to [14], wherein the soymilk is unsoaked soymilk produced without going through a soybean soaking process.
[16] The production of the filled tofu-like food according to any one of [9] to [15], wherein the soy milk preparation contains one or more selected from the group consisting of a protein source other than soy milk, oil and fat, dietary fiber, and minerals. Method.
[17] Before mixing the soymilk preparation and the coagulant, heat-treating the soymilk preparation, sterilizing the coagulant, and aseptically filling the container with the raw material liquid. The method for producing a filled tofu-like food according to any one of [9] to [16].

According to the present invention, it is possible to improve the container releasability of a filled tofu-like food.

The following definitions of terms apply throughout the specification and claims.
The solid content is a value calculated by "solid content (mass %) = 100 - water (mass %)". The moisture content is a value measured by normal pressure heating drying method.
The protein content was determined by measuring the total nitrogen content of the sample using the Kjeldahl method (edited by the Japan Food Industry Association, "Food Analysis Methods", p. 102, Korin Co., Ltd., 1982), and using the nitrogen protein conversion factor of 5.71. This is the value calculated using the protein content.

[Storage test of filled tofu-like food]
(1) Constant temperature test A sample (filled tofu-like food) is collected in its container and packaging and kept at 35.0°C (allowing a margin of 1.0°C above and below) for 14 days. During this time, observe whether the container or packaging has expanded or not and whether the contents have leaked. The presence or absence of expansion of the container and packaging is observed after cooling to about 20°C. If expansion or leakage of the container or packaging is observed, the sample is judged to be positive for microorganisms that can grow in the sample.
If neither expansion nor leakage of the container/package is observed, the constant temperature test will be judged as negative, and the next bacterial test will be conducted.
(2) Bacteria test 1. Sample preparation For specimens that were negative in the thermostatic test, thoroughly wipe the surface of the unsealed part with alcohol swab, open it using a sterilized instrument, and check the contents (if all or part of the contents are solid). (If necessary, cut into small pieces using sterile scissors or the like.) After aseptically mixing all of the ingredients, take 25 g of the mixture aseptically, add 225 mL of sterile phosphate buffered dilution water, and grind. Transfer 1 mL of the solution into a sterile test tube using a sterile pipette, add 9 mL of sterile phosphate buffer dilution water, mix well, and use this as a sample.
2. Test method Method for preparing thioglycolate culture medium: 0.5 g of L-cystine, 5 g of glucose, 5 g of yeast extract, 15 g of peptone, 0.5 g of thioglycolate, 2.5 g of salt, 0.001 g of resazurin, and 0.0 g of powdered agar. Add 8 g to 1,000 mL of purified water, dissolve by heating, adjust the pH to 7.0 to 7.2, dispense 10 mL into test tubes, and sterilize at 121° C. for 15 minutes.
Inoculate 1 mL of each sample into 5 tubes of thioglycolate culture medium and incubate at 35.0°C (allow 1.0°C margin above and below) for 48 hours (allow 3 hours margin before and after). As a result, if bacterial growth is observed in any of the culture media, it is determined to be positive. If no bacterial growth is observed in any of the culture media, it is determined that the sample is negative for microorganisms that can grow.

Soy milk means "soy milk" as defined by the Japanese Agricultural Standards. Specifically, it is a liquid with a solid content of 8% by mass or more obtained by eluting proteins and other components from soybeans with hot water or the like and removing fibers.
Non-soaked soymilk is soymilk produced without soaking soybeans. As used herein, the soaking step refers to a step of soaking soybeans in water for at least one hour.

The soymilk preparation liquid is a liquid before being mixed with a coagulant, and contains at least soymilk.
The raw material liquid is a mixture of a soybean milk preparation liquid and a coagulant.
The tofu-like composition is a coagulated product of the raw material liquid. The mass does not change before and after solidification.
A filled tofu-like food is a product in which a raw material liquid solidifies in a container to form a tofu-like composition.

<Filled tofu-like food>
The filled tofu-like food of this embodiment includes a container and a tofu-like composition in which a raw material liquid containing soymilk and a coagulant is coagulated in the container.
Specifically, it is an "in-container coagulation type" tofu product obtained by filling a container with a raw material liquid that is a mixture of a soymilk preparation liquid and a coagulant, and heating and coagulating it within the container.
The soymilk preparation may contain other components other than soymilk.

[container]
In this embodiment, the material of the container may be any material as long as it has heat resistance to the heat treatment temperature for solidifying the raw material liquid. For example, it is box-shaped with a capacity of about 100 to 500 mL, and is made of resin such as polyethylene (PE), polypropylene (PP), polystyrene (PS) alone (single layer) or a resin mixture, paper, aluminum, or a combination of these (multilayer). laminate) can be used. The material for at least the inner surface of the container is preferably polyethylene, paper, or aluminum, and more preferably polyethylene, since the container can easily be peeled off.
Further, the container preferably has airtightness, and more preferably has light-blocking properties.
For example, a container formed from a laminated sheet having a paper layer and an aluminum foil layer and whose outer and inner surfaces are polyethylene layers (for example, Tetra Brik Aseptic (registered trademark) manufactured by Tetra Pak) can be used. Alternatively, a resin container whose opening can be sealed with a resin film can be used.

[Soy milk]
The soymilk used in this embodiment is not particularly limited. Non-soaked soymilk is preferable because it can shorten the production time of soymilk. In addition, non-soaked soymilk is preferred because it tends to have poor container releasability when filled tofu is produced, and the application of the present invention is highly effective.
Non-soaking soymilk can be produced using a known soymilk production apparatus (for example, No-soaking soymilk plant Ecostar manufactured by YSP Corporation). When the soybean (dried bean) is input, the soybean milk production device weighs the soybean, crushes the soybean, removes the skin, adds water, stirs, grinds, and heats it in a boiling pot to obtain boiled soybean. This equipment separates the boiled soybean paste into soy milk and okara to produce non-soaked soy milk.

[Coagulant]
The coagulant used in this embodiment contains at least calcium. Preferably, it contains magnesium and calcium. It is preferable to use a mixture of magnesium chloride and calcium chloride. Furthermore, other coagulants may be used in combination.
As magnesium chloride, magnesium chloride hexahydrate may be used, magnesium chloride anhydrate may be used, crude seawater magnesium chloride may be used, or these may be used in combination.
As calcium chloride, calcium chloride dihydrate may be used, calcium chloride anhydrate may be used, or these may be used in combination.
As the coagulant other than magnesium chloride and calcium chloride, any known coagulant in the production of tofu can be used. For example, glucono delta lactone can be mentioned. The amount of other coagulants is preferably 40% by mass or less, more preferably 20% by mass or less based on the total mass of the coagulant, in terms of solid content. It can be zero.

[Other ingredients]
Other ingredients include protein sources other than soy milk, oils and fats, dietary fiber, minerals, carbohydrates, vitamins, Biogenex materials, transglutaminase, emulsifiers, antifoaming agents, and other additives.
The protein concentration of soy milk or non-soaked soy milk is usually about 3 to 6% by mass, and by using a protein source other than soy milk, the protein content of the tofu-like composition can be increased.
As a protein source other than soy milk, a material containing 40% by mass or more of protein is preferable. Examples include soybean protein (hereinafter, soybean protein added to soymilk is referred to as added soybean protein), skim milk powder, egg white, and the like. These may be used alone or in combination of two or more. Added soybean protein is preferred in terms of coagulability.
The added soybean protein is not particularly limited as long as it is a protein separated from soybeans, but a product obtained by extracting protein from defatted soybeans and spray-drying is desirable. Commercially available soybean proteins can be used as the added soybean protein, and examples thereof include powdered soybean protein and powdered soybean protein. As specific examples, New Fuji Pro SEH (manufactured by Fuji Oil Co., Ltd.), Prolina 300 (manufactured by Fuji Oil Co., Ltd.), Fuji Pro CL (manufactured by Fuji Oil Co., Ltd.), Supro 500E (manufactured by Solae Co., Ltd.), etc. can be used.

Any edible fat or oil can be used, but since tofu is made from soybeans, soybean oil is preferred.
Water-soluble dietary fiber is used as the dietary fiber. Examples include inulin, indigestible dextrin, indigestible glucan, and guar gum.
Water-soluble minerals are used as minerals. Examples include sodium, potassium, calcium, phosphorus, iron, zinc, copper, and the like.
The carbohydrate may be any general saccharide, and examples include monosaccharides such as xylose, glucose and fructose, disaccharides such as sucrose, lactose and maltose, and starch decomposition products such as dextrin and starch syrup.
Examples of vitamins include vitamin A, vitamin B group, vitamin C, vitamin D, and vitamin E.
Biogenex materials are effective for biological regulation and biological defense, such as immunostimulating effects, cholesterol-lowering effects, blood pressure-lowering effects, intestinal regulation effects, anti-tumor effects, anti-thrombotic effects, and hematopoietic effects, either directly or through intestinal flora. means an ingredient. Examples include lactic acid bacteria and bifidobacteria, but those that can be heat sterilized to exhibit their efficacy are preferred. Examples include Lactobacillus paracasei strain MCC1849 and Lactobacillus paracasei strain MCC1375.

In order to add nutritional value, it is preferable to use one or more other components selected from the group consisting of protein sources other than soy milk, oils and fats, dietary fiber, and minerals. By incorporating oil and fat, a high-energy filled tofu-like food can be obtained.

[Tofu-like composition]
The tofu-like composition of this embodiment contains at least protein derived from soy milk and calcium derived from a coagulant. Furthermore, it is preferable that magnesium derived from a coagulant is included. It may also contain proteins derived from other components. It may also contain magnesium or calcium derived from soy milk or other components.
The magnesium content and calcium content in the raw material liquid or tofu-like composition can be measured by inductively coupled plasma emission spectrometry.

In the tofu-like composition, the content of calcium per gram of protein is more than 5 mg, preferably 5.5 mg or more, and more preferably 6 mg or more. When it is at least the lower limit, container removability is excellent. The upper limit is preferably 28 mg or less, more preferably 24 mg or less, and even more preferably 20 mg or less in terms of excellent texture.

In the tofu-like composition, the total content of magnesium and calcium per gram of protein is 0.6 mmol or more, more preferably 0.7 mmol or more, and even more preferably 0.8 mmol or more. When it is above the lower limit value, the coagulability is excellent. The upper limit is preferably 1.4 mmol or less, more preferably 1.3 mmol or less, and even more preferably 1.2 mmol or less in terms of excellent texture.

In the tofu-like composition, the magnesium content per gram of protein is preferably 15 mg or more, more preferably 16 mg or more, and even more preferably 17 mg or more. When it is above the lower limit value, the coagulability is excellent. The upper limit is preferably 28 mg or less, more preferably 25 mg or less, and even more preferably 23 mg or less in terms of excellent texture.

When the total content of soy milk and added soy protein is 85% by mass or more, preferably 90% by mass or more with respect to the total mass of the tofu-like composition, the calcium content per 100 g of the tofu-like composition. (Ct, unit: mg), the content of calcium derived from soy milk and added soy protein is about 0.005 x Pt (Pt is the protein content per 100 g of tofu-like composition, unit: mg). be. In addition, among the magnesium content (Mt, unit: mg) per 100 g of the tofu-like composition, the magnesium content derived from soy milk and added soy protein is 0.007 × Pt (Pt is the same as above) That's about it.

(Ct-0.005×Pt) in the following formula (1) represents the content of calcium derived from the coagulant per 100 g of the tofu-like composition, and Cr represented by the following formula (1) is: This is a guideline for the mass ratio of the content of calcium derived from the coagulant to the content of protein.
Cr=(Ct-0.005×Pt)/Pt... (1)
In terms of excellent container removability, Cr is preferably greater than 0, more preferably 0.0001 or more, even more preferably 0.0003 or more, and particularly preferably 0.0005 or more. From the viewpoint of texture, the upper limit of Cr is preferably 0.023 or less, more preferably 0.020 or less, and even more preferably 0.017 or less.

(Mt-0.007×Pt) in the following formula (2) represents the content of magnesium derived from the coagulant per 100 g of the tofu-like composition, and Mr represented by the following formula (2) is: This is a guideline for the mass ratio of the content of magnesium derived from the coagulant to the content of protein.
Mr=(Mt-0.007×Pt)/Pt... (2)
In terms of excellent container removability, Mr is preferably 0.008 or more, more preferably 0.009 or more, and even more preferably 0.010 or more. From the viewpoint of texture, the upper limit of Mr is preferably 0.020 or less, more preferably 0.018 or less, and even more preferably 0.016 or less.

Calcium has a faster coagulation reaction than magnesium. In terms of excellent container removability, S represented by the following formula (3) is preferably 0.010 or more, preferably 0.011 or more, and more preferably 0.012 or more.
S=Mr+Cr×1.8... (3)
The upper limit of S is preferably 0.033 or less, more preferably 0.028 or less, and even more preferably 0.023 or less, in terms of excellent texture.

In the tofu-like composition, the protein content is preferably 4 to 10% by mass, more preferably 4.5 to 9% by mass, and even more preferably 5 to 8% by mass. If it is more than the lower limit of the above range, one or more of flavor, texture, and container releasability will likely be insufficient, and the effect of applying the present invention will be large. From the viewpoint of manufacturing process suitability, flavor, and texture, the upper limit or less is preferable.

When the tofu-like composition contains at least one of dietary fiber and oil, the total amount of dietary fiber and oil is preferably 1 to 10% by mass, and 1 to 7% by mass, based on the total mass of the tofu-like composition. It is more preferably 1% by mass, and even more preferably 1 to 5% by mass. When the amount is above the lower limit of the above range, the addition effect is excellent, and when it is below the upper limit, the overall component balance is excellent.

It is preferable that a portion of the tofu-like composition in the container is water-repellent. When syneresis occurs, the total of the separated liquid produced by syneresis and the remaining coagulated material is a tofu-like composition.
The entire amount of the tofu-like composition taken out from the container is placed on a sieve, and the mass of the liquid that falls under the sieve after 30 seconds is defined as the mass of the separated liquid.
Based on the total mass of the tofu-like composition, the amount of the separated liquid is preferably more than 0 to 10% by mass, more preferably more than 0 to 5% by mass, even more preferably 0.2 to 3% by mass, and 0.5% by mass. ~2% by weight is particularly preferred. When the amount of the separated liquid is within the above range, the texture and container releasability are excellent.

The filled tofu-like food is preferably a long-life food that can be stored for a long time at room temperature. Specifically, in a storage test in which the filled tofu-like food is held at 35° C. for 14 days, it is preferable that microorganisms that can grow in the tofu-like composition are negative.
Long-life foods have the advantage of being able to be stored at room temperature, having a long shelf life, and being able to withstand long-distance transportation.

<Manufacturing method>
The method for producing a filled tofu-like food according to the present embodiment includes mixing a soymilk preparation containing soymilk and a coagulant containing calcium to obtain a raw material solution containing protein, magnesium, and calcium; This method involves filling a container with a liquid and solidifying it to obtain a filled tofu-like food. Preferably, the coagulant further contains magnesium. The compositions of the raw material liquid and the tofu-like composition are the same except for denaturation due to heat.

When the tofu-like composition contains other ingredients, they are added to the soymilk preparation.
It is preferable to prepare a soybean milk preparation by adding other ingredients to soybean milk as needed and stirring and dissolving them. After mixing these, homogenization treatment may be performed if necessary.

The coagulant is preferably used in the form of an aqueous solution (hereinafter also referred to as coagulant solution). The total content of magnesium and calcium is preferably 5 to 30% by mass, more preferably 10 to 30% by mass, based on the total mass of the coagulant solution.
It is preferable to prepare the raw material liquid by mixing the soybean milk preparation liquid and the coagulant solution.
The amount of coagulant (coagulant solution) to be used is such that the mass ratio of the calcium content derived from the coagulant to the protein content in the raw material liquid (calcium derived from the coagulant/protein) is 0.0001 or more. , is preferable in terms of excellent container removability. The coagulant-derived calcium/protein ratio is more preferably 0.0003 or more, and even more preferably 0.0005 or more. From the viewpoint of texture, the upper limit is preferably 0.023 or less, more preferably 0.020 or less, and even more preferably 0.017 or less.
When the coagulant further contains magnesium, the mass ratio of the magnesium content derived from the coagulant to the protein content in the raw material liquid (coagulant-derived magnesium/protein) is 0.008 in terms of excellent container removability. It is preferably at least 0.009, more preferably at least 0.010, even more preferably at least 0.010. From the viewpoint of texture, the upper limit is preferably 0.020 or less, more preferably 0.018 or less, and even more preferably 0.016 or less.
In addition, when the coagulant contains calcium and magnesium, when the content of protein in the raw material liquid is P, the content of calcium derived from the coagulant is C, and the content of magnesium derived from the coagulant is M, the container peels off. In terms of excellent properties, the mass ratio represented by (C×1.8+M)/P is preferably 0.010 or more, preferably 0.011 or more, and more preferably 0.012 or more. The upper limit is preferably 0.033 or less, more preferably 0.028 or less, and even more preferably 0.023 or less, in terms of excellent texture.

It is preferable to fill a container with the raw material liquid and heat and solidify the raw material liquid in the container. Examples of the heating method include immersion in hot water and passing through a steaming heating tank. The method of immersing the product in hot water is preferred because it makes it easier to make the temperature inside the heating tank more uniform.
The heating temperature of the raw material liquid is preferably 70° C. or higher, more preferably 80° C. or higher in order to sufficiently solidify the raw material liquid. Further, if the heating temperature is too high, the structure will deteriorate, so it is preferably 95°C or lower, more preferably 90°C or lower.
The heating time may be any time sufficient to completely solidify the raw material liquid, and can be set depending on the heating temperature. Heating more than necessary is undesirable because it deteriorates the appearance and flavor. Therefore, the heating time is generally preferably about 10 to 120 minutes, more preferably about 20 to 60 minutes, although it depends on the heating temperature.
After the raw material liquid is solidified by heating, it is preferable to quickly cool it by water cooling or the like. Cooling is preferably carried out so that the temperature of the tofu-like composition in the container is uniform and within the range of 2 to 25°C.

In order to improve the shelf life of a filled tofu-like food and make it a long-life food that can be stored for a long time at room temperature, the soymilk preparation should be heat-treated to remove the coagulant before mixing the soymilk preparation and the coagulant. It is preferable to perform sterilization treatment and aseptically fill the raw material liquid into a container. The container used is one that is applicable to aseptic filling technology.

The method of heat sterilization of the soymilk preparation is not particularly limited, and may be either a direct heating method or an indirect heating method. A direct heating method is preferable from the viewpoint of reducing damage to proteins caused by heating. As the direct heating method, injection sterilization or infusion sterilization can be used, and sterilization is preferably performed at 100° C. to 160° C. for about 1 second to 10 seconds. It is preferable that heat sterilization is sterilization treatment.
When the soymilk preparation liquid contains other components, the soymilk and the other components may be heat sterilized separately and then mixed, or they may be mixed and then heat sterilized.
After the heat sterilization treatment, it is preferable to perform a homogenization treatment and cool it to 2 to 25°C.

The sterilization treatment of the coagulant is preferably non-heat treatment. For example, it is preferable to sterilize the coagulant solution by filter sterilization.
A raw material solution is prepared by mixing a heat-sterilized soymilk preparation solution and a sterilized coagulant solution, and this raw material solution is aseptically filled into a container using a known method, sealed, and heated together with the container. By coagulating the raw material liquid, a filled tofu-like food that can be stored for a long time at room temperature can be obtained.

According to the present invention, a filled tofu-like food product with excellent container releasability can be obtained, as shown in the Examples below. It is thought that by using calcium, which has a fast coagulation reaction, as a coagulant, a coagulated substance with syneresis (separated liquid) was formed, and the container releasability was improved.

The present invention will be explained in more detail below using Examples, but the present invention is not limited to these Examples. In the following, "%" means "% by mass" unless otherwise specified.
The following raw materials and containers were used.
<Raw materials>
Soymilk (1): Non-soaked soymilk with a total solid content of 12.0%, protein content 5.2%, produced using a soymilk manufacturing device (YSP Co., Ltd. product name: No-soaked soymilk plant Ecostar).
Added soybean protein (1): manufactured by Fuji Oil Co., Ltd., product name "Prolina 300", protein content 83%.
Magnesium chloride hexahydrate (1): Manufactured by Tomita Pharmaceutical Co., Ltd., magnesium chloride hexahydrate content 100%.
Calcium chloride dihydrate (1): Manufactured by Tomita Pharmaceutical Co., Ltd., calcium chloride dihydrate content 100%.
Dietary fiber (1): manufactured by Fuji Nippon Seito Co., Ltd., product name "Fuji FF", inulin content 92%.
Oil and fat (1): Taiyo Yushi Co., Ltd., product name "Soybean white squeezed oil", soybean oil.
<Container>
A container formed into a rectangular parallelepiped from a laminated sheet having a paper layer and an aluminum foil layer, and whose outer and inner surfaces are polyethylene layers, capacity 300 mL, Tetrabrik Aseptic (registered trademark), manufactured by Tetra Pak Japan.

The following evaluation method was used.
<Evaluation method>
[Container removability]
The temperature of the filled tofu-like food is adjusted to 10°C, the top of the container is opened, and the corners of the sides are pressed so that the sides of the container curve outward to separate the inner surfaces of each side and the contents (tofu-like composition). Air was introduced between the container and the container was gradually tilted until the opening faced downward, allowing the contents (tofu-like composition) to fall and be taken out. After taking out the container, the mass of the residue adhering to the inner surface of the container was measured and evaluated using the following evaluation criteria. The smaller the amount of residue, the better the container removability.
(Evaluation criteria for container removability)
A: Less than 0.5g of residue.
B: Residue is 0.5 g or more and 3.0 g or less.
C: 3.0 g or more of residue.

[Texture (sensory evaluation)]
The temperature of the filled tofu-like food was adjusted to 10°C, and 10 expert panelists tasted it, and evaluated the texture and flavor using the following evaluation criteria. The average value of 10 people will be used as the evaluation result. The higher the average value for both texture and flavor, the better.
(Texture evaluation criteria)
5: Strong smooth feeling.
4: Slightly strong smooth feeling.
3: Neither.
2: Slightly strong feeling of dullness.
1: Strong feeling of grogginess.

[Ratio of separated liquid]
The entire content of the container (tofu-like composition) was placed on a sieve, and the mass of the liquid that fell under the sieve after 30 seconds was measured, and this was taken as the mass of the separated liquid. The ratio of the separated liquid to the total mass of the tofu-like composition was determined.

Examples 1, 2, 4, and 5 below are examples, and Examples 3 and 6 are comparative examples.

(Example 1)
97.0 kg of soymilk (1) was heat sterilized by holding it at 145°C for 2 seconds, homogenized at a pressure of 3 MPa, and then cooled to 10°C to obtain a soymilk preparation.
Meanwhile, 0.5 kg of magnesium chloride hexahydrate (1) (approximately 0.0598 kg of magnesium) and 0.04 kg of calcium chloride dihydrate (approximately 0.0109 kg of calcium) were dissolved in 2.46 kg of water, and Millipore A coagulant solution was obtained by sterilization with a filter.
The soymilk preparation liquid thus obtained and the coagulant solution were mixed to obtain a raw material liquid, and the raw material liquid was immediately filled into a container and sealed. Thereafter, the raw material liquid in the sealed container was heated and solidified by immersion in a 90° C. hot water bath for 40 minutes to obtain a filled tofu-like food.

The following is common to Tables 1 and 2.
The protein content in the raw material liquid and tofu-like composition was determined from the raw material composition and the charging ratio. The total amount of soybean protein derived from soy milk and added soy protein in the raw material liquid and tofu-like composition was defined as the protein content in the raw material liquid and tofu-like composition.
The magnesium content (unit: mg/100g) and calcium content (unit: mg/100g) in the contents of the obtained filled tofu-like food (tofu-like composition) were measured by inductively coupled plasma emission spectrometry.
The calcium content, magnesium content, and total content of magnesium and calcium per 1 g of protein were determined by calculation.
Cr expressed by the above formula (1), Mr expressed by the above formula (2), and S expressed by the above formula (3) were determined by calculation.
The container removability and texture of the obtained filled tofu-like food were evaluated using the methods described above. In addition, the amount of separated liquid was measured using the method described above.
These results are shown in Tables 1 and 2.

(Example 2)
A soybean milk preparation was obtained in the same manner as in Example 1.
Meanwhile, 0.5 kg of magnesium chloride hexahydrate (1) and 0.2 kg of calcium chloride dihydrate (approximately 0.0545 kg of calcium) were dissolved in 2.3 kg of water, sterilized with a Millipore filter, and solidified. A drug solution was obtained.
A filled tofu-like food product was obtained in the same manner as in Example 1 using the thus obtained soymilk preparation and coagulant solution.

(Example 3)
A soybean milk preparation was obtained in the same manner as in Example 1.
On the other hand, 0.5 kg of magnesium chloride hexahydrate (1) was dissolved in 2.5 kg of water and sterilized using a Millipore filter to obtain a coagulant solution.
A filled tofu-like food product was obtained in the same manner as in Example 1 using the thus obtained soymilk preparation and coagulant solution.

As shown in the results in Table 1, the filled tofu-like foods of Examples 1 and 2 had excellent container releasability, and the tofu-like compositions could be taken out cleanly from the containers. Example 1 also had good texture.
In Example 3, the removability of the container decreased, and the tofu-like composition stuck to the container and could not be taken out cleanly.

(Example 4)
After dissolving 2.2 kg of added soy protein (1) and 1.5 kg of dietary fiber (1) in 89.8 kg of soy milk (1), the mixture was mixed with 3.5 kg of oil (1) and kept at 145°C for 2 seconds. After heat sterilization and homogenization at a pressure of 3 MPa, the mixture was cooled to 10° C. to obtain a soymilk preparation.
Meanwhile, 0.6 kg of magnesium chloride hexahydrate (1) (approximately 0.0718 kg of magnesium) and 0.05 kg of calcium chloride dihydrate (1) (approximately 0.0136 kg of calcium) were dissolved in 2.35 kg of water. The mixture was sterilized using a Millipore filter to obtain a coagulant solution.
A filled tofu-like food product was obtained in the same manner as in Example 1 using the thus obtained soymilk preparation and coagulant solution.

(Example 5)
A soybean milk preparation was obtained in the same manner as in Example 4.
Meanwhile, 0.6 kg of magnesium chloride hexahydrate (1) and 0.2 kg of calcium chloride dihydrate (1) were dissolved in 2.2 kg of water and sterilized with a Millipore filter to obtain a coagulant solution. Ta.
A filled tofu-like food product was obtained in the same manner as in Example 1 using the thus obtained soymilk preparation and coagulant solution.

(Example 6)
A soybean milk preparation was obtained in the same manner as in Example 4.
On the other hand, 0.6 kg of magnesium chloride hexahydrate (1) was dissolved in 2.4 kg of water and sterilized using a Millipore filter to obtain a coagulant solution.
A filled tofu-like food product was obtained in the same manner as in Example 1 using the thus obtained soymilk preparation and coagulant solution.

As shown in the results in Table 2, the filled tofu-like foods of Examples 4 and 5 had excellent container releasability, and the tofu-like compositions could be taken out cleanly from the containers. Example 4 also had good texture.
In Example 6, the container removability was insufficient.

Claims (14)

a container, and a tofu-like composition in which a raw material liquid containing soymilk and a coagulant is coagulated in the container, and the protein content in the tofu-like composition is 4 to 10% by mass, and per gram of protein. The content of calcium is more than 5 mg, the content of magnesium per 1 g of protein is 15 mg to 28 mg , and the total content of magnesium and calcium per 1 g of protein is 0.6 mmol to 1.4 mmol. A filled tofu-like food which is: When the calcium content is Ct (unit: mg) and the protein content is Pt (unit: mg) per 100 g of the tofu-like composition, Cr expressed by the following formula (1) is greater than 0. The filled tofu-like food according to claim 1.
Cr=(Ct-0.005×Pt)/Pt... (1) When the magnesium content is Mt (unit: mg) and the protein content is Pt (unit: mg) per 100 g of the tofu-like composition, Mr expressed by the following formula (2) is 0. The filled tofu-like food according to claim 1 or 2, which has a molecular weight of 0.008 or higher.
Mr=(Mt-0.007×Pt)/Pt... (2) When the calcium content is Ct (unit: mg), the magnesium content is Mt (unit: mg), and the protein content is Pt (unit: mg) per 100 g of the tofu-like composition, the following The filled tofu-like food according to any one of claims 1 to 3, wherein S represented by formula (3) is 0.010 or more.
S=Mr+Cr×1.8... (3)
In formula (3), Cr is represented by the following formula (1), and Mr is represented by the following formula (2).
Cr=(Ct-0.005×Pt)/Pt... (1)
Mr=(Mt-0.007×Pt)/Pt... (2) The filled tofu-like food according to claim 4, wherein the S is 0.033 or less. The filled tofu-like food according to any one of claims 1 to 5, wherein the tofu-like composition contains one or more selected from the group consisting of a protein source other than soy milk, oil and fat, dietary fiber, and minerals. The filled tofu-like food according to any one of claims 1 to 6, wherein microorganisms that can grow in the tofu-like composition are negative in a storage test in which the filled tofu-like food is held at 35° C. for 14 days. . A soymilk preparation containing soymilk and a coagulant containing calcium are mixed, and the protein content is 4 to 10% by mass, the calcium content per 1g of protein is more than 5mg, and the protein content is 4 to 10% by mass. Obtaining a raw material liquid having a magnesium content of 15 mg or more and 28 mg or less and a total content of magnesium and calcium per gram of protein of 0.6 mmol or more and 1.4 mmol or less , and filling a container with the raw material liquid. A method for producing a filled tofu-like food by coagulating the tofu-like food to obtain a filled tofu-like food. The method for producing a filled tofu-like food according to claim 8, wherein the mass ratio of the content of calcium derived from the coagulant to the content of protein in the raw material liquid is 0.0001 or more. The filled tofu-like product according to claim 8 or 9, wherein the coagulant further contains magnesium, and the mass ratio of the magnesium content derived from the coagulant to the protein content in the raw material liquid is 0.008 or more. Food manufacturing method. The coagulant further contains magnesium, and when the content of protein in the raw material liquid is P, the content of calcium derived from the coagulant is C, and the content of magnesium derived from the coagulant is M, (C×1 .8+M)/P is 0.010 or more, the method for producing a filled tofu-like food according to any one of claims 8 to 10. The method for producing a filled tofu-like food according to any one of claims 8 to 11, wherein the soymilk is unsoaked soymilk produced without a soybean soaking process. The method for producing a filled tofu-like food according to any one of claims 8 to 12, wherein the soymilk preparation contains one or more selected from the group consisting of a protein source other than soymilk, oil and fat, dietary fiber, and minerals. . 8. Before mixing the soymilk preparation and the coagulant, the soymilk preparation is heat-treated, the coagulant is sterilized, and the raw material liquid is aseptically filled into the container. The method for producing a filled tofu-like food according to any one of items 1 to 13.