JPH07274884A - Method for coagulating soybean milk - Google Patents

Abstract

PURPOSE:To provide a method for coagulating a soybean milk, capable of retarding a rapid coagulation reaction of a coagulant in the soybean milk and uniformly dispersing the coagulant into the soybean milk, by treating a coagulant having immediate effect such as magnesium chloride or calcium chloride to coagulate the soybean milk in a starched solution and adding the coagulant to the soybean milk. CONSTITUTION:An aqueous solution of a coagulant having immediate effect such as magnesium chloride or calcium chloride is mixed with a starch of an arrowroot, dog tooth violet starch or a potato and heated to prepare a starched treating solution. Otherwise, a powdery coagulant having immediate effect is added to a starched solution prepared by heating an aqueous solution of a starch to provide a starched treating solution. The starched treating solution is added to soybean milk, is mixed as a gelatinous lump with the soybean milk, the gelatinous lump is gradually dissolved from the surface in the soybean milk to continuously react the coagulant with the soybean milk and to stably advance coagulation.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for coagulating soymilk necessary for the production of tofu, and more specifically, a fast-acting coagulant such as magnesium chloride or calcium chloride is mixed in a gelatinizing solution with starch. The present invention relates to a method for coagulating soymilk added in a state.

[0002]

2. Description of the Related Art Magnesium chloride (nigari) has been used as a coagulant to be added to soy milk during the manufacture of tofu for a long time.
Is known, and tofu made from bittern has the best flavor. However, since bittern is easily soluble in water, the whole is ionized and easily reacts with soybean milk, and since it has the property of reacting immediately when it approaches soybean protein, it has high fast-acting properties as a coagulant, If it is not dispersed and added evenly, the soymilk portion that comes into early contact with bittern begins to coagulate, but the part that is delayed in contact with bittern has a problem that it becomes uncoagulated or insufficiently coagulated. It requires a high degree of skill as a processing technology, and is considered to be difficult in terms of manufacturing technology.

For these reasons, bittern has been rarely used as a coagulant for the production of tofu recently, and instead, calcium sulfate (smashico gypsum), which has a milder reaction action on soymilk than bittern, and Glucono-delta-lactone (Glucon / GDL) has been used as a coagulant, and in order to produce tofu with good workability, which is particularly suitable for mass production such as recently, these reaction actions are slow. Various coagulants are indispensable.

However, from the viewpoint of taste, tofu using bittern as a coagulant is considered to be the best,
It is said that calcium sulfate (Sumashiko) and those that use glucono delta lactone as a coagulant are inferior to those that use bittern, and even in the past, from this point of view, how to use bittern Various attempts have been made regarding whether or not the above can be successfully used as a coagulant.

[0005] Among these attempts, the ones that have been known for a long time include a method of adding bittern in a state where the coagulation temperature of soymilk is lowered, and a method of adding bittern as a means for delaying the rapid effect of bittern itself. There are a method of dividing into soybeans, a method of devising a stirring process so that the soybean milk stops immediately after adding bittern.

As a method other than these methods, a fast-acting coagulant such as bittern is covered with a liquid substance such as liquid oil / fat or liquid fatty acid ester which is insoluble in powder or is insoluble or hardly soluble, or its A method of solidifying soy milk by adding it to soy milk in a state of being dispersed in a liquid (Japanese Patent Laid-Open No. 53-96).
No. 344), or a granular fast-acting coagulant with a starch-based processed product such as corn starch, a wax-like substance such as beeswax, or a gelatinous substance such as a gelatinous substance (JP-A-53-53). 69846, JP-A-53-69
No. 847), or, though not preferred as a method, fine particles of a slow-acting coagulant such as calcium sulfate are adhered to the surface of a granular fast-acting coagulant such as bittern by a bonding agent such as oil and paste. A method (Japanese Patent Laid-Open No. 62-175147) that suggests this is known.

[0007]

However, as a means for delaying the fast-acting effect of the bittern itself, a method of adding bittern in a state where the coagulation temperature of soy milk is lowered, or addition of bittern is divided into several times. There is a problem in terms of work efficiency that the soy milk is stopped immediately after the addition of bittern, but there is a problem in terms of work efficiency, and it is suitable for small volume production but not for mass production. There is.

The methods disclosed in JP-A-53-96344, JP-A-53-69846, and JP-A-53-69847 are all originally disclosed in magnesium chloride (nigari), calcium chloride and the like. In order to prevent the fast-acting coagulant from quickly dissolving when added to soymilk, it is premised that the fast-acting coagulant itself is made into solidified granules. In order to further delay the dissolution of the, the surface of the granular fast-acting coagulant is intended to be coated with a fat-based liquid coating, a starch-based processed product, a wax-like substance, a capsule-like solid film agent such as a gelatinous substance, For the same purpose, JP-A-62-175147 also suggests that fine particles of the slow-acting coagulant are attached to the surface of the granular fast-acting coagulant with a bonding agent such as glue.

Therefore, at the beginning of when the fast-acting coagulant coated with these oil-based liquid coating, capsule-shaped solid coating agent, etc. was added to soymilk, the oil-based liquid coating on the surface and the solid coating agent were not formed. Suppresses the reaction of the fast-acting coagulant with soy milk to give it a delayed action, but the oil-based liquid film or solid film agent etc. eventually begins to dissolve in soy milk and the surface coating of the fast-acting coagulant is removed. When soaked, the whole fast-acting coagulant will react directly with soymilk at a time, so at that point, it would be exactly the same as when it was reacted directly with soymilk without any coating treatment of the granular fast-acting coagulant. Become.

That is, the time at which the oil-fat liquid coating, the solid coating agent, etc., begins to dissolve in soymilk and the coating state of the fast-acting coagulant inside is removed occurs suddenly after a predetermined time has elapsed. Especially when using an oil-based liquid coating, it is difficult to determine the dissolution time from the appearance.Therefore, after adding the soymilk to the soymilk, the soymilk is appropriately agitated and the fast-acting coagulant coated with the oil-based liquid coating is used in the soymilk. If it is not dispersed evenly throughout the whole area, the coating will suddenly be removed and the fast-acting coagulant inside will react directly with soymilk. There is a problem in that it is difficult to carry out a process of solidifying the whole in a stable manner.

Further, in the method using the above-mentioned oil-based liquid coating, since the liquid coated with the fast-acting coagulant is a liquid oil, the liquid oil will be removed unless the stirring treatment is carried out properly after adding it to soymilk. Since the soybean milk floats toward the surface of the soybean milk, there is a problem that it is difficult to uniformly disperse the coagulant in the soybean milk, no matter how thoroughly the stirring process is performed.

Further, the method of coating the surface of the fast-acting coagulant with various solid coating agents, or the method of attaching the slow-acting coagulant to the surface of the fast-acting coagulant with a pasty bonding agent is originally a slow-acting agent. Keeping in mind products that can be manufactured and sold as a distribution product that can be mass-produced in advance, and that can be managed as a coagulant product to be used during tofu production after purchase by a tofu manufacturer. It was developed.

From this point of view, the above-mentioned coagulant product is one in which the surface of the granular coagulant is not coated with a liquid but with a dried or solidified capsule-like coating agent. It is a body composition, and when it is added to soymilk, the coating agent on the surface itself has to dissolve in soymilk before long, so the thickness of the coating agent itself is too large. There is a restriction that it should not be a thing, and it is not possible to thicken only the coating agent.

Therefore, when the soybean milk is coated with the above-mentioned various solid film-forming agents or the fast-acting coagulant is adhered to the surface of the slow-acting coagulant with a paste-like bonding agent, As with the system liquid coating, it becomes a solid coating agent, and when the pasty binder begins to dissolve in soymilk and the coating state of the fast-acting coagulant is removed suddenly, the soymilk is added to the soymilk. If the rapid-acting coagulant coated with the solid film agent is not dispersed evenly throughout the soymilk by properly performing the stirring treatment of, the coating state will be suddenly removed and the rapid-acting coagulation inside will be suddenly removed. Since the agent directly reacts with soymilk, these methods also have a problem that it is difficult to stably coagulate the whole soymilk with a fast-acting coagulant.

In the case where a starch-based processed product such as cornstarch is used as the above-mentioned various solid film forming agents, the starch-based processed product has hygroscopicity, so that the distribution process as a product,
In the process of storage management after being sold, there is a problem that the filming agent is prone to mold and deteriorates, so that it cannot be practically commercialized. For the same reason, the method of adhering the slow-acting coagulant to the surface of the fast-acting coagulant with the paste-like bonding agent is actually commercialized because the starch-based processed product is used as the paste-like bonding agent. Not not.

[0016]

In view of the problems of the conventional soymilk coagulation method as described above, the present invention provides a state in which a fast-acting coagulant such as bittern is mixed in a gelatinization treatment liquid with starch. By adding it to soymilk, the reaction of the fast-acting coagulant is given a delay effect due to a very natural state, depending on the speed at which the gelatinization treatment solution dissolves in soymilk, so that the soymilk can be uniformly coagulated. The purpose is to provide a possible solidification method.

The invention of claim 1 is, as a concrete means therefor, to add starch to an aqueous solution of a rapid-acting coagulant and heat it to prepare a gelatinization treatment liquid, and add this gelatinization treatment liquid to soymilk. Is characterized by.

As the fast-acting coagulant, magnesium chloride known as bittern, in addition, calcium chloride,
There is calcium sulfate, and as the starch added to these aqueous solutions, various starch-based materials such as kudzu, potato starch, potato, corn starch and the like are used.

According to the second aspect of the invention, a gelatinizing solution is prepared by adding a powdery fast-acting coagulant to a gelatinizing solution obtained by heating an aqueous starch solution, and the gelatinizing solution is added to soymilk. It is characterized by

[0020]

In the invention of claim 1 of the present invention, a gelatinizing treatment liquid is prepared by adding starch such as kudzu, potato starch and potato to an aqueous solution of a fast-acting coagulant such as magnesium chloride, and heating the mixture. When the gelatinizing treatment liquid is stirred while being added to the soybean milk, the gelatinizing treatment liquid containing the rapid-acting coagulant is mixed into soybean milk in the form of a large number of gel-like lumps.

When the gelatinizing solution becomes gel-like lumps in soymilk, the coagulant solution is mixed inside these lumps.
It slows the action of the main part of the coagulant to react with soymilk.
In this way, the gelatinization treatment liquid forms a gel-like mass in soy milk, so that the main part of the coagulant is contained inside each mass, but these gel-like masses contain starch as a component. Since it is a paste-like composition, the coagulant is not wrapped so that only the inside of these masses is covered from the outside, but the coagulant is partially retained on the surface of the masses. Are irregularly distributed and mixed in.

Therefore, when the gel-like lump is added and dispersed in the soybean milk as described above, the coagulant on the surface portion of the lump begins to react with the soybean milk, during which the gel-like lump gradually becomes in the soymilk. As it dissolves, the coagulant inside the mass reacts continuously with soy milk with very short time differences. Therefore, if the gel-like lumps can be dispersed in the soymilk layer almost uniformly by stirring, the lumps below the soymilk layer will not float up even if they are left as they are, and the predetermined amount will be maintained. Depending on how quickly the gel-like paste mass melts at the position, the whole soymilk can be coagulated in a uniform and stable state.

In the present invention, starch is used as a means for delaying the reaction of the coagulant. This starch is not added to soymilk to increase the viscosity of soymilk, but is added to soymilk. Since it is for gelatinizing the coagulant solution, the amount of starch used should be such that the coagulant solution can be gelatinized. Therefore, since the amount of starch used is small, It has no effect on taste.

In the invention of claim 2, first, an aqueous starch solution of kudzu, potato starch, potato, corn starch or the like is heated to form a paste, and a fast-acting coagulant such as magnesium chloride is powdered in the gelatinization liquid. Although the mixture is mixed as it is to obtain a gelatinization treatment liquid, even when the gelatinization treatment liquid is added to soymilk, when the gelatinization treatment liquid becomes a gel-like lump in soymilk, the coagulant is added to these lumps. Since it is contained inside, it delays the action of the main part of the coagulant reacting with soymilk, and the coagulant on the surface of the lump first starts to react with soymilk, during which the gelatinous mass of gelatinization liquid gradually As it dissolves in soy milk, the coagulant inside the lump reacts with soy milk continuously with a very short time difference, which is similar to the above invention.

[0025]

EXAMPLES Next, the method for coagulating soymilk according to the present invention will be described with reference to each example. Experimental Example 1 In an aqueous solution in which 100 g of magnesium chloride as a fast-acting coagulant was dissolved in 100 cc of water, 3% by weight of starch chloride was suspended at room temperature in a room temperature, and heated to 80 ° C. with stirring. A gelatinization treatment liquid was prepared, and this gelatinization treatment liquid was added to 30 liters of soy milk at 60 to 80 ° C. and stirred for 2 to 3 seconds. After 30 minutes, the soy milk was uniformly and stably solidified, and finally, tofu having a water-holding property and a fine texture and flavor was obtained.

Experimental Example 2 3 g of starch starch was added to 100 cc of fresh water and stirred for 8
A gelatinization solution is prepared by heating to 0 ° C, and 100 g of magnesium chloride is added to this gelatinization solution in a powder state while stirring to form a gelatinization treatment solution. The gelatinization treatment solution is prepared at 60 to 80 ° C. Was added to 30 liters of soy milk and stirred for 2 to 3 seconds. As a result, good quality tofu similar to that of Experimental Example 1 could be produced.

Experimental Example 3 In an aqueous solution prepared by dissolving 100 g of magnesium chloride as a fast-acting coagulant in 100 cc of water, 2% of potato starch powder in a weight ratio with respect to the above magnesium chloride was suspended at room temperature and stirred at 80 ° C. A gelatinizing treatment liquid was prepared by heating, and this gelatinizing treatment liquid was added to the same soybean milk as used in Experimental Example 1 and stirred for 2 to 3 seconds. In this case, the reaction of the coagulant with soymilk tends to be faster than that in Experimental Example 1 because the viscosity of the paste is insufficient, and the coagulated state of Soymilk is in Experimental Example 1
It lacked in uniformity compared with the case of.

Experimental Example 4 In an aqueous solution prepared by dissolving 100 g of magnesium chloride as a fast-acting coagulant in 100 cc of water, 10% by weight of potato starch was mixed at room temperature with a weight ratio of magnesium chloride to 80 ° C. with stirring. A gelatinizing treatment liquid was prepared by heating, and this gelatinizing treatment liquid was added to the same soybean milk as used in Experimental Example 1 and stirred for 2 to 3 seconds. In this case, because the viscosity of the paste is too strong, the dissolution of the gel-like lumps is delayed, and only the coagulant on the surface of the lumps reacts with soy milk, and there is a tendency for lumps to form, resulting in a uniform coagulation. The condition was not obtained.

From the results of the above experiment, the amount of starch added to the aqueous solution of the fast-acting coagulant or the starch for making the gelatinizing solution to which the fast-acting coagulant was added was Therefore, it was found that the range of 2 to 8% by weight is suitable.

As a starch material other than potato starch, kudzu,
Using potato and cornstarch, a gelatinization treatment liquid was made by combining it with magnesium chloride, and the same experiment was conducted. However, as long as these starch materials are in the appropriate amount range of 2 to 8%, they are all equal or close to each other. I got the result. In addition, when a gelatinization treatment liquid was prepared by combining each of the above starch materials with calcium chloride or calcium sulfate as a coagulant and the same experiment was conducted, as long as the starch material was in an appropriate amount range of 2 to 8%, Stable coagulation state was obtained with more delayed action than that of magnesium chloride.

[0031]

According to the soymilk coagulation method of the present invention, the fast-acting coagulant is mixed and dispersed in the gelatinization solution of starch as a means for imparting a slow-acting effect to the coagulation reaction of the fast-acting coagulant with soymilk. Since the raw material of the chemical treatment liquid is starch, it is harmless as a food, of course, it is easy to dissolve in soy milk due to the paste liquid, and since the amount of starch used is small compared to the amount of soy milk, Does not impair the flavor.

Further, in the present invention, since the fast-acting coagulant is dissolved in the gelatinizing treatment liquid, when this gelatinizing treatment liquid is added to soymilk, it is dispersed as a gel-like lump, and first, the surface portion of the lump is As the coagulant begins to react with soymilk, and during that time the paste mass gradually dissolves from the surface into the soymilk, the coagulant inside the mass continuously soymilk with very short time differences. You can go through the process of reacting with.

Therefore, according to the method of the present invention, a method of coating a coagulant with an oil-based liquid coating as in the prior art,
There is no processing problem that the coagulant reacts with soybean milk at the moment when the coating material melts like the method of coating with a solid coating agent or a pasty binder, and the coagulant is added to the soymilk during the stirring process. It is possible to react continuously in it and evenly disperse it, and by using bittern, it is possible to produce high quality tofu rich in natural flavor easily, efficiently and inexpensively without the need for skill. it can.

Claims (4)

[Claims] 1. A method for coagulating soymilk, in which starch is added to an aqueous solution of a fast-acting coagulant and heated to prepare a gelatinization treatment liquid, and the gelatinization treatment liquid is added to soymilk. 2. A method of coagulating soymilk, which comprises adding a powdery fast-acting coagulant to a gelatinizing solution obtained by heating an aqueous starch solution to prepare a gelatinizing treatment liquid, and adding the gelatinizing treatment liquid to soymilk. 3. The method for coagulating soy milk according to claim 1, wherein the fast-acting coagulant is magnesium chloride, calcium chloride and calcium sulfate, and the starch added to the aqueous solution thereof is kudzu, potato starch, potato and corn starch. 4. A gelatinization treatment liquid, wherein powdered magnesium chloride, calcium chloride or calcium sulfate is added as a fast-acting coagulant to a gelatinization solution obtained by heating an aqueous starch solution of kudzu, potato starch, potato and corn starch. Method 2 of solidifying soy milk.