JPH0761242B2 - Tofu manufacturing method - Google Patents

Description

The present invention relates to a method for producing tofu having good preservability.

[Field of Industrial Application] The heat-sterilized filled tofu and the method for producing the same according to the present invention are capable of storing heat-sterilized filled tofu for a long period of time in a human diet, easily and hygienically eaten at any time, and economically. It is useful when manufacturing.

Polyglycerin fatty acid ester is a very useful emulsifier which has a strong o / w, w / o emulsion system as a food additive and has excellent salt resistance and acid resistance.

[Prior Art] Tofu is a food that is suitable for bacterial growth because it has a high nutritive value and a high water content and is easily spoiled. However, the appearance of filled tofu has improved the shelf life in recent years. However, the filled tofu referred to here is one which is sterilized by heating to prevent the generation of microorganisms, but the sterilization treatment generally carried out does not lead to complete aseptic treatment. Therefore, heat-resistant bacterial spores grow, and the tofu deteriorates. There is a method of raising the sterilization temperature to suppress this spoilage, but since this method adversely affects the quality of tofu and reduces the value as tofu, it is not possible to raise the sterilization temperature above a certain level. Can not.

[Problems to be Solved by the Invention] Under these circumstances, it has been desired to develop a method for improving the killing rate of heat-resistant bacterial spores remaining in filled tofu without increasing the sterilization temperature condition.

The present invention provides a method for producing filled tofu by a commercial sterilization method, suppressing germination and growth of thermostable bacterial spores, and keeping product quality constant for a long period of time.

[Means for Solving the Problem] As a result of intensive studies, the present inventors have conducted a study for the purpose of developing a filling tofu and a method for producing the filling tofu that suppress germination and growth of thermostable bacterial spores during long-term storage of the filling tofu. , A method for producing long-term storable filled tofu by adding polyglycerin fatty acid ester.

That is, the present invention is a method for producing heat-sterilized filled tofu, which comprises adding polyglycerin fatty acid ester, which is a highly safe food additive, and performing heat sterilization.

The polyglycerin fatty acid ester used in the present invention is a fatty acid ester of polyglycerin having an average degree of polymerization of 6 or more such as hexaglycerin, octaglycerin, eicosaglycerin, and triacontaglycerin, or a hydroxyl value of 970 or less. The fatty acids used for polyglycerin fatty acid ester are myristic acid, valmitic acid, stearic acid,
Natural and synthetic carbon numbers such as behenic acid and oleic acid
14 to 24 saturated or unsaturated straight or branched chain fatty acids, which may be used alone or in a mixture.

The polyglycerin fatty acid ester of the present invention has an average degree of polymerization of 6
Or more, or mono-, di-, tri-, tetra-, and penta-fatty acid esters of polyglycerin having a hydroxyl value of 970 or less, and among them, mono-, di-, and tri-fatty acid esters are desirable, and these can be used alone or in a mixture thereof.

The polyglycerin fatty acid ester used in the present invention is added to soy milk in an amount of 0.001% to 5% (parts by weight). Preferably, 0.01% to 0.3% (parts by weight) is added to soymilk. If the addition amount is less than 0.001%, the effect of the present invention is not obtained, and 5
When it is more than 0.1%, the polyglycerin fatty acid ester affects the flavor of food and is economically expensive, which is not desirable. The tofu referred to in the present invention refers to those obtained from soybeans, egg tofu, etc., and the shape and the like are not particularly limited.

[Action] Since the polyglycerin fatty acid ester of the present invention is a surfactant having a very high hydrophilicity and a large HLB value, it acts on the surface of thermostable bacterial spores and suppresses germination and proliferation of thermostable bacterial spores. It is presumed to do.

The present invention will be described below with reference to examples.

Example 1 L-cystine 0.5 g glucose 5.0 g, yeast extract per 100 ml
5.0 g, tryptone 15.0 g, sodium thioglycolate 0.5
decaglycerin monostearate (Q-18u, Taiyo Kagaku Co., Ltd.) was added to an aqueous solution containing g, sodium chloride 2.5 g, and agar 15.0 g, and 0.01, 0.02, 0.03, 0.05, 0.
The test medium was prepared by adjusting the concentration to 10% by weight and performing high-pressure heat sterilization at 121 ° C. for 20 minutes.

Anaerobic thermostable bacteria, Bacillus coagulans
us coagulans) and Bacillus stearothermophilus in liquid medium (thioglycolic acid medium II'Eiken ', Eiken Chemical Co., Ltd.)
After culturing with shaking at ℃ for 10 days, sterilize the culture medium under high pressure heat at 121 ℃ for 15 minutes, adjust the spore solution at 10 ⁴ cells / ml, and inoculate 0.1 ml of each of the above test medium at 55 ℃, 7 Anaerobic culture was performed for a day.

Table 1 shows the detection results of the two anaerobic thermostable bacteria after culturing.
And 2 are shown.

Example 2 Whole soybean was soaked in water, hydrolyzed, ground, and boiled for 3 to 4 minutes, and then separated to obtain 1 g of soy milk (soybean solid content: 10%), and 2 g of glyconodelta lactone as a coagulant. Degaglycerin monostearate (Sunsoft No. Q-18U
After adding and mixing 1 g of Taiyo Kagaku Co., Ltd., a heat-resistant synthetic resin container was dispensed, filled and sealed every 50 g, heated at 95 ° C. for 30 minutes in hot water and cooled to produce filled tofu.

As a control, a product without addition of polyglycerin fatty acid ester and a product with addition of 0.1% of sucrose fatty acid ester HLB = 11 to soymilk were prepared in the same manner.

Table 3 shows the results of a storage test of the prepared tofu for one month at 25 ° C.

[Effect of the present invention] As shown in the results of Examples, the filled tofu containing the polyglycerol fatty acid ester of the present invention is free of addition, and germination and proliferation of thermostable bacterial spores are compared with those of the tofu added with sucrose fatty acid ester. Suppress it. Therefore, no special equipment is needed to manufacture it. Further, it is possible to prevent deterioration of the filled tofu and to preserve the value for a long period of time, so that it is possible to prevent poisoning due to the filled tofu and it is useful in food hygiene.

Claims (1)

[Claims] 1. A polyglycerin fatty acid ester consisting of polyglycerin having an average degree of polymerization of 6 or more or a hydroxyl value of 970 or less and a fatty acid having 14 or more carbon atoms is 0.001% to soybean milk.
A method for producing heat-sterilized filled tofu, which comprises adding 5% (part by weight) and performing heat sterilization.