JPH03232471A - Production of bean curd - Google Patents

Abstract

PURPOSE:To obtain the subject bean curd, capable of suppressing a rapid increase in viscosity, excellent in flavor and having viscosity by using soybean milk made from specific soybeans as a raw material and magnesium chloride as a coagulant and coagulating the soybean milk. CONSTITUTION:Soybean milk made of soybeans deficient in A4 subunits of 11s globulin protein as a raw material is used and magnesium chloride is employed as a coagulant to coagulate the soybean milk in a filling container and afford the objective bean curd. Furthermore, the raw material soybeans are preferably provided by sampling the raw material soybeans, measuring the A4 subunits of the 11s globulin protein in the aforementioned soybeans according to an electrophoretic method and selecting the soybeans deficient in the above-mentioned A4 subunits.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing sticky filled tofu using bittern (magnesium chloride) as a coagulant.

[Prior art] Currently, tofu production uses magnesium chloride,
Calcium sulfate or glucono delta lactone (G,
D, L,) are used.

Tofu produced using magnesium chloride as a coagulant has the excellent characteristics of being sticky and having a good taste, but on the other hand, magnesium chloride coagulates too quickly compared to other coagulants, and the finished product is difficult to make. The physical properties of tofu have the disadvantage that its breaking strength is weak compared to other types.

On the other hand, there are various methods for manufacturing tofu, such as cotton, silk, filling, and soft, but among these, so-called filled tofu, which is manufactured in packaging containers and sold as is, is hygienic and can be mass-produced. It has been mass-produced in food factories in recent years because it is convenient to transport and all the components of soy milk can be used.

When producing filled tofu, highly concentrated soy milk is cooled and then filled with a coagulant into a container such as a polypropylene film, sealed and heated to coagulate the soy milk and produce tofu. If the speed is too high, a rapid increase in viscosity will occur, which will hinder filling, so it is difficult to use magnesium chloride for filling tofu.
Currently, G, D, and L are mainly used, but many people prefer those using magnesium chloride in terms of taste. .

[Problems to be Solved by the Invention] Therefore, it has been desired to develop a method that uses magnesium chloride to produce tofu with good taste and texture, even as filled tofu.

The inventors of the present invention investigated the possibility that the tofu production method using magnesium chloride coagulation, which is popular among consumers, could also be used for filling tofu. Due to the ingredients in the protein contained in the raw soybean, it becomes thicker (taking into account that it is affected by this, when soybeans lacking the A4 subunit of the lls globulin protein are used as a raw material, compared to soybeans having the A4 subunit mentioned above) The present invention was achieved by discovering that the coagulation rate of soymilk is suppressed and becomes a coagulation rate suitable for producing filled tofu.

[Means for Solving the Problems] That is, the present invention involves coagulating soymilk made from soybeans lacking the A4 subunit of 11s globulin protein in a filled container using magnesium chloride as a coagulant. A method for producing filled tofu, which is characterized by sampling soybeans that are the raw material for tofu, measuring the A4 subunit of the lls globulin protein in the soybeans by electrophoresis, and selecting soybeans lacking the A4 subunit. This is a method for producing filled tofu, which is characterized in that it is used as a raw material.

According to ultracentrifugal sedimentation analysis, soybean protein is 2s, 7s, ll.
It consists of four components: s, 15s (S is a constant representing the sedimentation rate), and among these, the lls globulin protein is further composed of each subunit.

The composition of soybeans varies depending on the variety and production area, but
The inventors noticed that even though soybeans and soybeans of the same variety have almost no difference in their properties and macrocomponents, the coagulation rate of soybean milk differs due to differences in their subunit components. We found that soymilk prepared from soybeans lacking the A4 subunit did not exhibit the rapid increase in viscosity that is seen when tofu is produced using magnesium chloride, and that the coagulation rate was suppressed. It was found that filled tofu could be produced using soybeans as a raw material, even if magnesium chloride was used as a coagulant. It has also been found that when such raw soybeans are used, filled tofu with high breaking strength can be obtained.

Protein analysis is usually performed by 5DS-polyacrylamide electrophoresis. The A4 subunit exists in the ILS globulin protein in pairs with the A5 subunit and 33 subunits. method (E, P, B, Fonte
et al., Plant Physiology Vol. 76
p840 (19841), it can be easily determined. That is, take a portion of soybeans or soy milk and
Electrophoresis is performed according to the onte method, and a bagun as shown in FIG. 1 is obtained using a densitometer. The A4 subunit appears separated between the A3 subunit, which moves slowly, and the other A subunits, which move quickly.

In the present invention, it is essential to use soybeans lacking the A4 subunit of the lls globulin protein as a raw material, and for this purpose, the raw soybeans are sampled in advance and subjected to an electrophoresis test according to the Fonte method.
The presence or absence of the A4 subunit of the lls globulin protein is determined, and the soybean lacking the A4 subunit can be selected as a raw material for coagulating magnesium chloride and used for producing filled tofu.

Filled tofu can be produced from the raw materials selected in this manner in the same manner as conventional methods.

That is, first, whole soybeans or coarsely crushed soybeans are soaked in water for 2 to 12 hours, and then water is added and ground to prepare go. Next, the soybean paste is heated to a temperature of 97 to 110°C and filtered to separate the okara to obtain soymilk. Separation is usually 300
Filter by centrifuging at 0 rotations for about 3 minutes, using a vibrating sieve, or using a filter cloth. The filter cloth preferably has a mesh size of 80 to 120. After the obtained soymilk is cooled, it is filled into a container together with a magnesium chloride solution. In the case of the present invention, since the solidification rate is suppressed, there is no need to cool to a low temperature as in the conventional method (cooling to about 10 to 30°C is sufficient, and G, D, and L are used as a coagulant) As in the case of using it as a liquid, it can be operated satisfactorily even at 25 to 30°C.Therefore, the present invention is an excellent method from the point of view of energy consumption.

Magnesium chloride is usually used in an aqueous solution having a concentration of 10 to 70% by weight, and the amount added is preferably in the range of 2 to 20 mm per 1β of soymilk. A plastic film such as polypropylene film is most suitable for the container. After filling and uniformly mixing soy milk and coagulant, the container is sealed and heated to coagulate to obtain filled tofu. Preferably, the heating temperature is 80 to 90°C and the heating time is 40 to 60 minutes.

[Example] Two soybean lines (Yamabe A and Yamabe B) of the same variety L1 (Yamabe soybean) were soaked in 1 kg each for 12 hours under running water, and then 6.5 kg of water and an appropriate amount of antifoaming agent were added. Go is obtained by grinding. After heating this Go at 100°C for 2 minutes, it was centrifuged at 3000 rpm for 3 minutes, and Yamabe A
Two types of soymilk, Yamabe B and Yamabe B, were obtained. Table 1 shows the properties and general ingredients of the soybeans used at this time. Further, Table 2 shows the components and properties of the obtained soymilk.

As will be described later, Yamabe A and Yamabe B differ in the behavior of the coagulation reaction of soymilk with magnesium chloride (although they are different, from the results in Tables 1 and 2, Yamabe A and Yamabe B show a difference in the viscosity of soymilk. Other than that, there are almost no differences in the properties of soybeans and the ingredients and properties of soymilk.

Next, a portion of the soymilk obtained from Yamabe A and Yamabe B was taken and subjected to electrophoresis using 5DS-urea/polyacrylamide gel according to the Fonte method, and the electrophoresis pattern shown in FIG. 1 was obtained using a densitometer. Figure 2 is an analytical diagram of the photograph in Figure 1. In Figures 1 and 2, the 3 columns on the left are the electrophoresis patterns of soymilk obtained from Yamabe B, and the 3 columns on the right are the electrophoresis patterns of soymilk obtained from Yamabe A. From the left, total protein (TP), 11s fraction (C1ls), and 7s
This shows the fraction (C7s), but there are differences in the electrophoresis patterns of the two types of soymilk, and the electrophoresis pattern of Yamabe A (right side in Figure 1) shows TP, C11s, C
Both fractions of 7s contain A of the lls globulin protein.
The A4 subunit located between 3 and other A subunits is deleted, but the TP and CI Is of Yamabe B
It has been shown that the A4 subunit is present.

When we investigated the viscosity change after adding magnesium chloride to these soy milks, we found that as shown in Figure 3, soybeans (Yamabe A) lacking the A4 subunit of the lls globulin protein were compared to Yamabe B having the A4 subunit. It was found that the rate of viscosity increase was slower than that of

In addition, we use these two types of raw soybeans and use G as a coagulant.
, D, L, Filled tofu was produced using calcium sulfate and magnesium chloride.

The manufacturing method follows chirality, and the type and amount of coagulant shown in Table 3 is added to soymilk with a concentration of 10%, the mixture is filled into a container, and after being sealed,
The mixture was heated and solidified at 5°C for 45 minutes.

When Yamabe B was used as a raw material and magnesium chloride was used as a coagulant, filling was difficult due to a rapid increase in viscosity, but when Yamabe A of the present invention was used as a raw material, such troubles were completely eliminated. There wasn't.

The breaking strength of the obtained tofu was measured using a rheometer. The results are shown in Table 3. As is clear from Table 3, ll
The tofu of the present invention produced from soybeans lacking the A4 subunit of the s-globulin protein (Yamabe A) has greater breaking strength than that produced from Yamabe B.

C Effects of the Invention] By using soybeans lacking the A4 subunit of the lls globulin protein, the present invention eliminates the rapid viscosity that is a problem when producing tofu even when magnesium chloride is used as a coagulant. Since the rise can be suppressed, it can be applied to the production of filled tofu, and it is possible to produce filled tofu with good flavor and stickiness.

[Brief explanation of drawings]

FIG. 1 is a photograph of the electrophoretic patterns of a Yamabe soybean lacking the A4 subunit of the lls globulin protein (first strand) and a normal Yamabe soybean having the A4 subunit (first strand). FIG. 2 is an analytical diagram for explaining FIG. 1. Figure 3 shows the change in viscosity over time when magnesium chloride was added to soy milk from Yamabe soybeans lacking the A4 subunit of the Ils globulin protein (.) and normal Yamabe soybeans having the A4 subunit (0). Figure 1

Claims (1)

[Scope of Claims] Filled tofu characterized in that soy milk made from soybeans lacking the A4 subunit of 1,11s globulin protein is coagulated in a filling container using magnesium chloride as a coagulant. Production method. 2. Sampling soybeans that are the raw material for tofu, measuring the A4 subunit of the 11s globulin protein in the soybeans by electrophoresis, and selecting soybeans lacking the A4 subunit to use as the raw material. The method for producing filled tofu according to claim 1.