JPH03168059A - Production of retorted 'mabo-dofu' preservable at ordinary temperature for long period - Google Patents

Abstract

PURPOSE:To enable preservation at ordinary temperature for a long period by reacting a soybean milk liquid with a coagulant and specific transglutaminase, filling the resultant bean curd, minced meat and seasoning in a heat-resistant container and carrying out retort sterilization. CONSTITUTION:A soybean milk liquid at 3-10% protein concentration is heated at <=80 deg.C and a coagulant (e.g. CaSO4) and a transglutaminase (at 0.1-100U/ protein concentration) capable of catalyzing acyl transfer reaction of gamma- carboxyamide groups in glutamine residues in the peptide chains are added thereto to coagulate the liquid for 10min to one night and afford bean curd, which, as necessary, is then cut to a suitable size, together with minced meat and a seasoning such as 'MISO' (fermented bean paste), 'TOBANJAN' [a seasoning prepared by fermenting board bean and KOJI (yeast) and adding common salt, a red pepper, etc., thereto], 'TOCHI' (a 'MISO'-like seasoning of fermented soybean), sugar, vinegar, soy source or sesame oil, filled in a heat-resistant container and subjected to retort sterilization at 100-140 deg.C for 5-120min to afford 'MABO-DOFU' (bean curd boiled with the minced meat, a red pepper, Welsh onion, ginger, garlic, dogtooth violet starch, etc.).

Description

Detailed Description of the Invention (Industrial Field of Application) The present invention is to prepare tofu by allowing soybean milk to react with a coagulant and lance glutaminase at 80°C or below, and tofu obtained in this manner. Long-term storage at room temperature, characterized by cutting the meat into appropriate pieces as needed, filling them together with ground meat, seasonings, etc. in a heat-resistant container, and sterilizing them by retort.
The present invention relates to a method for producing highly functional retort mapo tofu.

(Prior Art, Problems to be Solved by the Invention) Aseptic filling and retort sterilization are possible methods for long-term preservation of mapo tofu. However, aseptic filling requires a special manufacturing environment, and the shelf life of the product is not long enough, as it is usually stored in a chilled state.

Furthermore, retort sterilization has conventionally had problems such as hardening of tofu after retort treatment and hardening of the texture of tofu due to syneresis.

An object of the present invention is to provide a method for producing long-term shelf-stable retort mapo tofu that can be distributed more easily.

(Means and effects for solving the problems) The present inventors
As a result of intensive research to solve the above problem, we found that when tofu is prepared by applying a coagulant to soybean milk, the coagulant catalyzes the 7-syl transfer reaction of the γ-carboxyamide group of the glutamine residue in the peptide chain. transglutaminase (
Hereinafter, it may be abbreviated as T1TGase. ) has been found to be able to impart retort resistance to tofu and prevent deformation and syneresis that occur after retort treatment. Therefore, it has been discovered that retort mapo tofu can be obtained by filling the tofu processed in this way with ground meat and seasonings such as chili pepper and miso into a heat-resistant container and subjecting it to retort processing, and the present invention. was completed.

According to the present invention, there is provided retort mapo tofu which has retort resistance and can be distributed for a long period of time at room temperature for more than 6 months.

The present invention will be explained in detail below.

TGase that can be used in the present invention, regardless of its origin,
Those derived from microorganisms (JP-A-64-27471), those derived from mammals (JP-A-64-27471), those derived from fish (Nobuo Seki et al., "Collection of Abstracts of the Autumn Conference of the Japanese Society of Fisheries Science, 1988") 167 pages) By Giranru Roning using biotechnology (Patent application 1986-132)
000) etc.

According to the present invention, in order to produce mapo tofu that can be stored at room temperature for a long period of time, first, a coagulant, TGase, etc. are applied to soybean milk liquid to prepare tofu to be filled in a heat-resistant container. This preparation may be carried out in accordance with all known tofu preparation methods, except for the use of TGase as a coagulant and some restrictions associated with this combination.

Therefore, examples of soybean milk include the following soybean milk that has been conventionally used in the preparation of tofu.

The first is a soy milk liquid made from whole soybeans, which is made by soaking whole soybeans in water (preferably at a water temperature of 5 to 30°C).
(for 8 to 24 hours), grind, add water (preferably 4 to 8 times as much water as the original soybean, including the amount of water absorbed during soaking), and add antifoaming agents (various edible ones, such as fatty acid monoglycerides, (made of silicone resin), heated and steamed to dissolve the protein and fat in the soymilk, as well as to sterilize and deactivate trypsin inhibitors. Keep at temperature for 3-5 minutes. Thereafter, the okara may be separated and vertically removed by squeezing, heated at 100° C. for 3 to 5 minutes, and then cooled. , Part 2 is a soy milk liquid obtained from full-fat soy milk powder, which is obtained by adding water to the soy milk powder (7.15).
Preferably 9 to 11 times the amount>, heated and stirred (2 to 11 times the amount)
It can be obtained by cooling for 10 minutes (pump to around 100°C and keep for 52 to 10 minutes). Part 3 is soybean milk liquid obtained from isolated soybean protein, which is made by adding water, fats and oils such as vegetable oil, starch as necessary, and various emulsifiers to defatted protein powder with a protein content of, for example, 50% or more. It can be obtained by heating and emulsifying.

Now, in the conventional preparation of tofu, such soy milk is mixed with various hydrates of calcium sulfate, calcium chloride, magnesium chloride, natural bittern, and curconodelactone (GD).
A coagulant such as L) is added to a concentration of 0.1 to 5%, stirred, and left to coagulate the soybean milk, and dehydrated as appropriate to prepare tofu of desired hardness. In the present invention, During this coagulation process, HGase is allowed to act together with the coagulant.

The purpose of T G a S e {l is to utilize its protein cross-linking polymerization ability to prepare Kj rot with retort resistance, but in order to do so, the following coagulation treatment conditions are required. Just adopt it. : ■ Soy milk liquid protein concentration: 3-10% preferably 4
~7%, ■ Coagulant: All those commonly used in tofu preparation,
For example, CaSO4, CaCl2, MgCj! 2.GD1
However, preferably GDL, ■ lGase concentration: 0.1 to 100 u/9'l
1 to 10 u/g protein, ■ Coagulation temperature = 80°C or lower, preferably 50 to 70°C, ■ Coagulation reaction time: 10 minutes to overnight, preferably 30 to 120 minutes.
To explain the basis of the above coagulation treatment conditions, GDL is preferable as a coagulant because it is easy to operate and gives tofu a good texture.
If the coagulation concentration is too low, the coagulation will be incomplete, and if it is too high, TGase will be inactivated, and the coagulation reaction time will be too high. This is because if it is too short, the structure will become uneven, and if it is too long, the reaction will proceed and the tofu will become too elastic.

It goes without saying that various additives such as emulsifiers conventionally used in the preparation of tofu may be added during the coagulation process to the extent that they do not impede the effects of the present invention.

After the coagulation process, the coagulated solution is filtered and dehydrated to obtain tofu of a desired hardness, or left to stand, cooled, or incubated to appropriately produce TGase to prepare tofu. In any case, the processing of the coagulating liquid obtained by coagulation is no different from conventional methods. In addition, In-121
Bation is best carried out at 5-60°C for 1-24 hours.
By performing this operation, shape retention and water retention are further improved.

Next, the tofu prepared in this way is cut into appropriate sizes and packed into a heat-resistant container such as a reel bag along with ground meat, seasonings, etc. How to cut tofu and fill it into packaging material There are no particular restrictions, and any normal method may be used. Ground meat is regular ground meat such as pork or chicken, and there are no particular restrictions on the processing before filling.
It is preferable to stir-fry in oil in advance for flavor and texture. The seasonings used for regular mapo tofu include miso, bean paste, bean paste, sugar, salt, vinegar, soy sauce, sesame extract, MSG (L-glutamate monosodium salt), mustard, pepper, ginger, In addition to garlic, it contains acidulants, thickeners such as starch, caramel, etc. Ground meat, seasonings, and tofu may be mixed and cooked in advance and then filled, or they may be filled separately.

The packaging material to be filled must have rettle resistance of 1 to 9. If so, its material and shape do not matter.

The filled mapo tofu is retorted (TGase is completely inactivated in this treatment) to produce the final product, and the heating conditions in the retort treatment are 100-140
5 to 120 minutes at ℃, preferably 10 to 110 to 125℃
~30 minutes is sufficient. If the heating conditions in retort processing are too low, sterilization will be insufficient; if the temperature is too high, shavings will form on the tofu; if the processing time is too short, sterilization will be insufficient; This is because retort odor occurs.

Note that there are no other special restrictions on the final product.

However, the actual retort processing is controlled by the "0 value, and this FO value is in the range of 0.2 to 10, preferably 4 to 10.
Processed under 6 conditions. The EO value is the minimum heating time (minutes, seconds) required to kill a predetermined number of microorganisms at a constant temperature. 0).This value is used as an index to display the heat sterilization effect of foods.

The reason for adopting such retort treatment conditions is to enable storage at room temperature for 6 months or more in terms of quality and hygiene.

Therefore, the tofu-containing retort-cooked food produced in this manner has a good texture, is free from syneresis and loses its shape, and can be distributed for a long period of 6 months or more at room temperature.

Example 1 After soaking 10 kg of whole soybeans in water overnight, they were milled using a grinder while adding 201 g of water to obtain "Go". Add to this an antifoaming agent (
Add 200g of fatty acid monoglyceride, and the total amount is 40
After adding water to the mixture, it was heated in a boiling pot. Heating was done for 5 minutes to 100℃ to give the soybean protein an appropriate amount of heat denaturation, and then heated to 100℃ for the purpose of uniformly heating to eliminate any raw parts.
It was kept at that temperature for a minute. After heating, it was filtered to obtain about 30 fi of soy milk (protein concentration: 7%).

Soy milk is left to stand at room temperature until cooled to 65 degrees Celsius, and poured there]
3 g of nodeltalactone per liter of soy milk, transglutaminase (BTG-1 obtained by method 1 of Example 1 of JP-A-64-27471: specific activity 2.Ou/I)
350 mg (iou/Ilg) per 1R of soy milk
After adding 9 proteins), place in a preceptor (14cm x 1
6 cm x 4 crn) and left at 50° C. for 1 hour to allow the enzymatic reaction to proceed sufficiently.

As a comparative system, 1. lance glutaminapi, which had been inactivated by heating in advance, was used (comparative tofu 1). 12 Tofu according to the present invention and for comparison were each heated to a temperature of 90°C. Then, the enzyme was inactivated by keeping it as it was for 10 minutes. After heating, the tofu is placed in water and cooled. The tofu is taken out of the container and soaked in running water for 3 hours, then cut into cubes with a side length of 1.5 cm to prepare the tofu for mapo tofu. m! Ill, ta.

90g of sauce for mapo tofu prepared with the formulation in Table 1 and the above 2
110 g of each type of tofu was filled into separate retort pouches.

The two types of samples prepared as described above were treated at 110°C using a high-temperature, high-pressure cooking sterilizer manufactured by Hisaka Seisakusho ■ until the θ value reached 4.0 (trial Fl1 (invention), trial Interest 2 (Comparison 1)).

Commercially available silken tofu was also prepared by cutting, filling, and retorting in the same manner as above (trial Fl
3 (Comparison 2)).

13 Table 1 Soy sauce for mapo tofu 4 Long onions 2.7K minced pork 3.5 Salad oil 0.4 (straight mapo tofu) Salt 0.1
Oil 0.2 lees
Powder 0.8 water
74 go
Total of 20,0 or more mapo tofu prepared using the above-mentioned commercially available silken tofu (not retorted) for each retort-processed mapo tofu ), a sensory evaluation (10 panelists) was conducted and the results shown in Table 2 were obtained.

14 Table 2 Sensory evaluation of retort mapo tofu 11 Beto-HGase treatment + retort treatment (trial 1)? ●■Heat-inactivated TQase+ (Sample 2)? ▲■Commercially available kofu-1- (Sample 3) 1 5 From the results in Table 2, retort-processed mapo tofu (trial FI1) produced using tofu prepared by the action of TQaSe
The tofu had the same desirable appearance, smoothness, softness, and desirability as the control, but was prepared using heat-inactivated 1-Gase and therefore without the action of TQaSe. Les 1 to 1 made using dried tofu
~The tofu of processed mapo tofu (sample 2) and the tofu of retort mapo tofu (sample 3) produced using commercially available tofu as they were had a lot of crumbled pieces of tofu and had a poor appearance, and were hard and lumpy. It has a texture.

Furthermore, as shown in Table 3, syneresis after retorting was evaluated by the weight loss of tofu before and after retorting, and it was found that tofu prepared with TGase (Test 1) was different from tofu prepared without TGase (Trial 1). It was clear that syneresis after retort was significantly reduced compared to the commercially available tofu (Trial 3).

16 Table 3 Example 2 of retort-processed beans Soy milk powder (“Hypekuton J” manufactured by Nippon Protein Industries) 6
Add 600ml of water to 5g (protein concentration 6%)
〉Heat it in a gas range while stirring, and after boiling, reduce the heat to a certain level and keep it for 3 minutes, then remove from the heat.

While stirring, cool to 70°C, and add 200 mg of Glunodeltalactone 23 and TGase (BTG-1: specific activity 2.Ou/Ill!F) dissolved in 50°C of water. (IOLJ/g protein).

In addition, as a control system, 1'' Gase, which had been heat-inactivated in advance at 95° C., was used.

The above soybean milk liquid was immediately filled into the molded container 17 described in Example 1, heated to a temperature of 55°C, kept as such for 30 minutes, and then heated to 90°C to deactivate the enzyme. It lasted for a minute. After cooling it in running water, 1. 1 piece of tofu cut into 5cm cubes
65 g of each were filled into pouches for Rettle 1 to 1 along with 135 g of the sauce shown in Table 4. This was subjected to retort treatment at 110° C. to an EO value of 4.0 using a high-temperature, high-pressure cooking sterilizer @ manufactured by E1 Saka Seisakusho ■.

Table: Mixing sauce for mapo tofu Green onion 140g Ground pork 130 Minced chicken 50 Soyura 22 Straight mapo tofu Food Salt amount Oil starch Powder water total 1000 1 8 For each of the above two types of mapo tofu, commercially available silken tofu Mapo tofu prepared using (non-retort processed)
~Roll (O point, overall evaluation is 5 points), sensory test (
An evaluation was conducted by a panel of 10 people, and the results shown in Table 5 were obtained.

1 9 Table 5 Sensory evaluation of retort mapo tofu-O-11 T Gase treatment-1-Retort treatment? 11●■Heat-inactivated TQaSe+ 20 As shown in Table 5, those treated with TGasc have the same color tone, flavor, mouthfeel, and overall evaluation as the control, but those treated with inactivated TQaSe+ Compared to the control, it was harder, less elastic, and had a less favorable flavor and texture.

Example 4 (Long-term storage test) 1-Lance Glutaminapi BTG prepared in Example 1
The retorted mapo tofu treated with -1 was kept in a thermostat at 25℃ and 60% relative humidity while still in the powder.
After 1 month, 3 months, and 6 months, the samples were taken out and subjected to the same sensory evaluation as in Example 1. The results are shown in Table 6.

21 Table 6 Sensory evaluation of Rettle 1 to Mapo tofu after long-term storage O - 1101 months later? ■△ Three months later? ■ After 6 months 22 When the same process as above was carried out on retort mapo tofu prepared using commercially available silken tofu, the texture of the mapo tofu significantly increased in firmness within one month. The tofu had a loose texture that was not desirable for tofu.

From this result, using the method of the present invention, it was possible to maintain stable quality from immediately after WA production to 6 months later.

23

Claims (1)

[Claims] (1) Tofu is prepared by allowing soybean milk to react with a coagulant and transglutaminase, which catalyzes the acyl transfer reaction of the γ-carboxyamide group of the glutamine residue in the peptide chain, at 80°C or below, and Retort mapo tofu that can be stored at room temperature for a long period of time, which is characterized in that the prepared tofu is cut into pieces of appropriate size as required, and then filled in a heat-resistant container with ground meat and seasonings and sterilized by retort. manufacturing method.