JPH08131112A - Whole grain soybean curd and its production - Google Patents

Abstract

PURPOSE: To obtain a whole grain bean curd removed in roughness in mouths, holding the characteristic smooth mouth touch of bean curd, excellent in nutrient balance and texture, and useful for health, etc., by treating the whole grain soybean powder obtained by grinding dry soybean, etc., under specific conditions. CONSTITUTION: Whole grain soybean powder obtained by grinding dry soybean or humidified soybean in an amount of 100 pts.wt. (as the solid content) is mixed with 700-2000 pts.wt. of water and 0.5-5 pts.wt. of a food emulsifier such as a sucrose fatty acid ester or a sorbitan fatty acid ester, and subsequently sufficiently stirred to obtain a whole grain soybean milk. This whole grain bean milk is continuously stirred at >=65 deg.C to accelerate the emulsification of the whole grain soybean milk, and subsequently mixed with a coagulating agent such as magnesium chloride. Before perfectly coagulated, the early coagulated whole grain soybean milk is charged in a mold frame having a filtration cloth set therein and subjected to the removal of water to obtain the objective whole grain soybean curd.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a processed soybean food,
More specifically, the present invention relates to whole-grain tofu using soluble soybean protein containing soluble proteins, lipids, fibers, and sugars using edible soybeans, and a method for producing the same.

[0002]

2. Description of the Related Art In recent years, it has been said that dietary habits are increasing ingestion of animal protein, animal fat and the like, and accompanying this, adult diseases are also increasing. On the other hand, in order to prevent adult diseases, it has been proposed to ingest plant proteins, lipids, fibers, etc. in a well-balanced manner. In Japan as well, traditional processed foods such as natto, boiled beans, and tofu made from soybeans have been reviewed and used for many foods. This is because the soybean that is the raw material contains about 40% of vegetable protein containing water-soluble protein, about 21% of lipids mainly composed of unsaturated fatty acids such as linoleic acid and linolenic acid, and polysaccharides and oligosaccharides. It is composed of carbohydrates.

A general method for processing tofu, which is a typical food made from soybeans, is to add water to crushed soybeans to disperse the soybean powder, and then heat the mixture to dissolve it in water. Soymilk containing a part of water-soluble oligosaccharides and lipids is obtained.
Next, the obtained soybean milk is separated, and a tofu is obtained by adding a coagulating agent to the purified soybean milk from which insoluble solid matter has been separated and coagulating. However, other effective ingredients that have not been extracted, such as plant protein, plant lipid, and high-quality plant fiber, have been removed, and most of them have been discarded as so-called tokara. It is said that it will reach about 50%.

[0004]

[Problem to be Solved by the Invention] A method for obtaining whole-grain tofu using whole grains of raw soybean, that is, a residue obtained by separating a water-soluble portion of a soybean component by a centrifuge or the like, so-called okara Many solutions have been proposed to date for the attempt to solidify soybean milk to obtain whole-grain tofu.

For example, JP-A-61-254157, JP-B-62-12979, JP-B-62-17507 and the like are disclosed. However, JP-A-61-25415
The content disclosed by No. 7 shows a method for producing a so-called egg-tofu-like food product in which soybean milk is made from whole-grain soybean and egg white is added to the soybean milk to heat and solidify. Also, Japanese Examined Japanese Patent Sho6
The technical content disclosed in No. 2-12979 discloses a method for producing whole grain tofu, which is produced by using dehulled soybean powder pulverized to 150 mesh or less. However, when milling soybean fine powder of usually 150 mesh or less, the milling efficiency is remarkably reduced, so that not only the milling cost becomes high, but also the feeling of roughness in the mouth remains, and there are problems in economic and texture. Is to leave. Next, in the technical content relating to the method for producing whole-grain soymilk disclosed in Japanese Patent Publication No. Sho 62-17507, a step of treating with a special device such as an ultrahigh pressure homogenizer or a harmonic potential generator is shown. Many technologies other than these methods have been published, but in each case, a whole grain soybean tofu with a smooth texture peculiar to tofu and a manufacturing method thereof will be developed without undergoing a special manufacturing method. It is in the present condition that has not reached.

[0006]

[Means for Solving the Problems] The inventors of the present invention can directly utilize the tofu-producing apparatus and the operation for producing tofu produced by removing okara, which is a defect of whole-grain soybean tofu. As a result of various experiments for the purpose of removing the texture of the tofu and obtaining a smooth texture peculiar to tofu,
By emulsifying a large amount of lipids contained in soybeans into a cream during the tofu production process, the graininess in the mouth is eliminated and a whole-grain soybean tofu with the smooth texture unique to tofu is obtained. The inventors have found out the facts and completed the present invention.

That is, according to the present invention, an emulsifier is added in the process of producing whole-grain tofu obtained by adding a coagulant to whole-grain soymilk obtained by hydrating and heating pre-crushed whole-grain soybeans. Whole-grain tofu characterized by In another invention, the first step of crushing dry soybeans and / or humidified soybeans to obtain whole soybean powder, 700 to 2000 parts by weight per 100 parts by weight of solid content of whole soybean powder is used. The second step of adding 0.5 parts by weight to 5 parts by weight of a food-grade emulsifier together with water and thoroughly stirring to obtain whole-grain soymilk, while stirring the whole-grain soymilk mixed with the emulsifier at 65 ° C. After heating to promote the emulsification of whole-grain soymilk, a coagulant is added to obtain the initially-solidified whole-grain soymilk in the third step, before the initial-solidified whole-grain soymilk is completely solidified. This is a method for producing whole-grain tofu, which is characterized by combining all steps of a fourth step of putting a filter cloth in a frame and removing water to be separated to obtain whole-grain tofu.

The present invention will be described in detail below. As the raw material soybean that can be used in the present invention, dried soybeans such as those produced in the United States, China, Japan, etc., which are currently used for producing tofu, can be used, and there is no limitation on the place of production or variety. When making the raw material soybeans into a powder state, any equipment such as an impact type pulverizer and an attrition type pulverizer can be used equivalently, and the water content between both the soybean powder obtained by the dry method and the wet method can be used. However, if you take this into consideration, you will not be subject to any special restrictions. In short, use equipment designed to prevent as much as possible the impact heat and grinding heat applied to soybean powder during the milling process, which is also taken into consideration during the current process of producing tofu. Is a good idea.

As a soybean powder to be used, it is natural that selecting soybean powder having the finest particles gives good results in the efficiency of the production operation and the texture of tofu. However, in the present invention, when water is added to whole soybean powder to elute the soybean component in a later step, as much water-soluble vegetable protein, lipid, and sugar as possible are rapidly eluted. It suffices to pulverize to some extent, and the objects of the present invention can be achieved if pulverized to about 100 mesh or less. It should be noted that the use of the raw material soybean from which the seed coat portion has been removed in advance has the advantage of improving the efficiency of the crushing work, and can be utilized as the tofu raw material of the present invention.

When the soluble vegetable protein contained in soybean is eluted into water and then the coagulant is added to coagulate the protein, there is a correlation between the concentration of vegetable protein and the coagulation rate, which is the quality of tofu. Is one of the deciding factors.
Therefore, regarding the concentration at which plant proteins and the like are eluted in water, the concentration should be determined depending on the product such as the intended product, for example, silken tofu or cotton tofu. However, according to the results of experiments conducted in consideration of manufacturing work and the like, it is desirable to disperse with 7 to 20 times by weight of water with respect to the solid content of the whole grain soybean powder regardless of dry and wet crushing. Especially, the sample obtained by eluting at about 10 to 15 times gave good results in texture such as taste and texture.

Next, the emulsifier which is an essential condition of the present invention will be described. The purpose of this step is to emulsify the lipid part contained in the whole soybean powder to enhance the homogeneity with the water-soluble protein and to form a complex cream of this lipid and vegetable protein, thereby It provides a pleasant texture such as smoothness and freshness in water. Further, it is for removing the rough feeling by coating a solid substance such as insoluble vegetable protein or dietary fiber with a complex of creamy lipid and vegetable protein. Therefore, the emulsifier to be used may be any emulsifier used in foods, and in particular, glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester and the like which do not cause offensive odor or taste can be mentioned. These can be used as emulsifiers individually or as a mixture formulated on the basis of the index of HLB.

Regarding the method of using the emulsifier, as described above, the lipid portion contained in the whole grain soybean powder, the water-soluble protein, the insoluble vegetable protein, the sugar and the solid matter such as dietary fiber are integrated. The purpose is to homogenize. Therefore, it may be carried out by a commonly used method of using an emulsifier, for example, dispersing whole grain soybean powder in water, adding an emulsifier while stirring, and further continuing stirring lipophilicity of components contained in the whole grain soybean powder, The object of the present invention can be achieved by imparting hydrophilicity.

Regarding the amount to be added, the amount to be added may be subtly varied depending on whether the texture is tough such as cotton tofu, the texture is soft like silken tofu, or the composition of whole soybean powder is different. It is desirable to adjust it, and 0.5 is added to 100 parts by weight of whole soybean powder according to the purpose
In the range of 5 to 5 parts by weight, especially 1.5 to 3.
The sample in which 5 parts by weight of the emulsifier was mixed could obtain the best result.

Water and an emulsifier are added to whole-grain soybean powder and stirred to obtain whole-grain soymilk, which is further stirred to promote emulsification of the whole-grain soybean powder component and trypsin contained in soybean. To inactivate the inhibitory factors, soy milk is heated until it boils. After the lapse of 1 to 3 minutes, the heating is stopped, the temperature is cooled to about 50 to 70 ° C., and then the coagulant is added.

The coagulant which can be used is a tofu which is generally used for processing tofu, which is generally used for processing tofu, and which is indicated as a food additive formulation or a mixture of calcium chloride, calcium sulfate, magnesium chloride and gluconodeltalactone. The coagulant for use can be mentioned. The addition amount is also determined according to a general method for producing tofu, and the addition amount may be adjusted to a range of about 1% to 5% with respect to the weight of the whole grain soybean powder.

The soy milk to which the coagulant is added gradually coagulates if it is continuously stirred, but if poured into a frame provided with a filter cloth according to the purpose and left standing while pressing from above, whole grains Despite the use of soybean powder, it was possible to obtain whole-grain soybean tofu having a texture superior to that of tofu produced by removing okara from soymilk.

The details will be described below based on embodiments.

Example 1 1290 g of tap water was added to 129 g of whole soybean powder crushed to 100 mesh or less, and Sugar Ester-1570 (manufactured by Daiichi Kogyo Seiyaku Co., Ltd.) was added thereto.
g, and stirred for 10 minutes. The container containing the soymilk to which the emulsifier was added was immersed in an oil bath whose temperature was previously adjusted to 120 ° C to 140 ° C, and heated and stirred until the soymilk boiled. After continuing boiling for 3 minutes, heating was stopped, the container was taken out of the oil bath, and the temperature of the soymilk was lowered to 60 ° C. by running water. 3.87 g of a coagulant mixed in advance with glucono delta lactone 4: 1 calcium sulfate was dissolved in 100 ml of water and added to the soy milk that had been cooled to 60 ° C. to coagulate the soy milk. Next, pour it into the frame with the filter cloth installed, and while pressing it from above, "yu" 64
0 ml was separated. The whole-grain tofu produced in this manner was exposed to cold water and then tasted to obtain a whole-grain tofu having a smooth texture with no texture in the mouth.

[0018]

[Example 2] Sugar ester-1570 of Example 1 was converted to DK ester F [manufactured by Daiichi Kogyo Seiyaku Co., Ltd.]-160, D.
Whole-grain tofu obtained by the same procedure as in Example 1 except that 4 g of a 1: 1 mixture of K ester F-20 was used,
It had a cotton-tofu-like texture with a strong texture.

[0019]

Example 3 300 g of soybean was immersed in water for 16 hours to obtain 75
0 g of hydrolyzed soybean was obtained. A paste-type whole grain soybean was prepared by using a grinding type pulverizer. 200 g of the pasty whole-grain soybean was dispersed in 1000 ml of water, 3 g of a 2: 1 mixture of DK ester F-160 and DK ester F-90 was further added, and the mixture was boiled while stirring.
After 4 minutes, stop heating and cool to 60 ° C.
1.6 g of glucono delta lactone dissolved in 1 was added. After 5 minutes, the separated water was poured into a frame provided with a filter cloth, and the separated water was removed while pressing from the top. The obtained whole-grain tofu had a silky-like tofu texture that was soft and smooth to the touch.

[0020]

[Example 4] The whole-grain soybean powder of Example 1 was replaced and coarsely crushed,
The same operation as in Example 1 was carried out except that the dehulled soybean powder obtained by crushing the whole grain soybean from which the cortical portion had been removed by wind sorting was crushed by an impact crusher was used. I got tofu.

[0021]

Example 5 Defatted soybeans were crushed by an impact crusher,
Defatted soybean powder was obtained. 100 g of defatted soybean powder obtained
Was dispersed in 2000 ml of water and DK ester F-160,
5 g of a 3: 2 mixture of DK ester F-50 and 25 g of commercially available sesame oil were added, and the mixture was thoroughly stirred to obtain 2130 g of soy milk containing sesame oil. Next, heat until it boils, 3
After the lapse of minutes, the temperature was lowered to 70 ° C. To this was added 3 g of a 3: 1 mixture of glucono delta lactone and magnesium chloride. The obtained whole-grain tofu had a smooth texture with the flavor of sesame.

[0022]

Example 6 The same operation as in Example 1 was carried out except that the coagulant gluconodeltalactone and calcium sulfate of Example 1 were changed to 2.2 g of calcium chloride. Next, pour into the frame with the filter cloth installed, pressing from the top,
830 ml of "yu" was separated. 5 pieces of obtained whole-grain tofu
After being molded to have a width of 5 cm, it was frozen at -20 ° C. Further, the sample stored in a freezer controlled at −2 to −5 ° C. for 23 days was a frozen spongy tofu with fine texture and elasticity after thawing.

[0023]

[Example 7] The whole-grain tofu produced in Example 1 was sliced to a thickness of 3 cm and then soaked in edible oil heated to 170 ° C for 10 minutes to have a plump and savory texture. A deep fried food was obtained.

[0024]

According to the present invention, it is possible to obtain whole-grain tofu having a smooth texture with a smooth texture and a nutritional balance including all edible portions of whole-grain soybean.

Claims (3)

[Claims] 1. An emulsifier is added in the process of producing whole-grain tofu obtained by adding a coagulant to whole-grain soymilk obtained by hydrolyzing and heating pre-crushed whole-grain soybeans. The characteristic whole-grain tofu. 2. The emulsifier to be added is one or more mixtures of sucrose fatty acid ester, sorbitan fatty acid ester and glycerin fatty acid ester, and 0.5 to 5 parts by weight based on 100 parts by weight of whole soybean powder. The whole-grain tofu according to claim 1, which is partly added. 3. The first step of crushing dry soybeans and / or (and) humidified soybeans to obtain whole soybean powder, 700 to 2000 parts by weight of solid soybean powder based on 100 parts by weight of solid content. The second step of adding water and 0.5 to 5 parts by weight of a food-grade emulsifier and stirring well to obtain whole-grain soymilk, while stirring the whole-grain soymilk mixed with the emulsifier at 65 ° C.
After heating to accelerate the emulsification of whole-grain soymilk, a coagulant is added to obtain the initially-solidified whole-grain soymilk, the third step, before the initial-solidified whole-grain soymilk is completely solidified. A method for producing whole-grain tofu, which comprises combining all steps of a fourth step of putting a filter cloth in a frame and removing water to be separated to obtain whole-grain tofu.