JPH10179072A - Coagulant composition for tofu - Google Patents
Coagulant composition for tofuInfo
- Publication number
- JPH10179072A JPH10179072A JP8347095A JP34709596A JPH10179072A JP H10179072 A JPH10179072 A JP H10179072A JP 8347095 A JP8347095 A JP 8347095A JP 34709596 A JP34709596 A JP 34709596A JP H10179072 A JPH10179072 A JP H10179072A
- Authority
- JP
- Japan
- Prior art keywords
- tofu
- coagulant
- fatty acid
- metal salt
- compsn
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Abstract
Description
【0001】[0001]
【発明の属する技術分野】本発明は塩化マグネシウム等
の無機金属塩類を主剤とする豆腐用凝固剤組成物に関す
るものであり、特に塩凝固のような豆腐の製造に際し、
凝固性能を制御でき、尚且つ凝固性能を安定に維持し、
優れた品質の豆腐を製造するための豆腐用凝固剤組成物
に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a tofu coagulant composition containing an inorganic metal salt such as magnesium chloride as a main component, and particularly to the production of tofu such as salt coagulation.
Coagulation performance can be controlled, and coagulation performance is maintained stably.
The present invention relates to a tofu coagulant composition for producing tofu of excellent quality.
【0002】[0002]
【従来の技術及び発明が解決しようとする課題】従来、
豆腐用の塩凝固剤としては、塩化マグネシウム、塩化カ
ルシウム、硫酸マグネシウム、硫酸カルシウム等が知ら
れ、使用されてきたが、塩凝固剤は豆腐の風味を引き出
す反面、作業性、生産性、品質面の点で劣悪になり易い
ことが知られている。これは、塩凝固剤による凝固速度
に依存したもので、凝固速度が速いために片寄りと言わ
れる不均一凝固を引き起こし、更に作業者にとっては、
凝固作業がしにくい・歩留りが悪いなどの不利益を生じ
ている。また、溶解性を利用し、凝固速度を遅らせた硫
酸カルシウムでは、沈降・不均一分散を引き起こし、硬
さが発現しにくいなどの品質面の問題が依然残ってい
る。このような塩凝固剤の凝固速度を制御し、豆乳に対
して均一分散を可能にする方法として、従来より様々な
提案がなされてきた。例えば、特開昭60−248148号公
報、特開昭61−88849 号公報では、金属キレート剤を利
用する方法が、特開平2−203758号公報、特開平7−27
4886号公報では、固体油・多糖類などの金属イオンをコ
ーティングする方法が、更に特公昭62−5581号公報で
は、塩化マグネシウムを油脂、リン脂質および乳化剤を
用いて乳化する方法が提案されているが、未だ充分な制
御がなされているとは言えない。また、本発明者等も、
特開平5−304923号公報にて、ポリグリセリン脂肪酸エ
ステルとジグリセリドを利用した方法を提案し、この方
法によって凝固剤の凝固性能を制御し、優れた豆腐の品
質・生産性・歩留り等が得られるようになった。しかし
ながら、この方法は、凝固剤の保存安定性に課題があ
り、保存を経るに従い、凝固性能の制御が困難になり、
性能が悪化する傾向が見られ、安定供給には至っていな
い。2. Description of the Related Art
As salt coagulants for tofu, magnesium chloride, calcium chloride, magnesium sulfate, calcium sulfate, etc. are known and used, but salt coagulants bring out the flavor of tofu, but also workability, productivity and quality. It is known that they tend to be inferior in respect of the above. This is dependent on the coagulation speed by the salt coagulant, causing a non-uniform coagulation called unevenness due to the high coagulation speed, further for the worker,
There are disadvantages such as difficulty in solidification work and poor yield. In addition, calcium sulfate, which has a slow solidification rate by utilizing solubility, causes sedimentation and non-uniform dispersion, and still has quality problems such as difficulty in developing hardness. Conventionally, various proposals have been made as a method of controlling the coagulation rate of such a salt coagulant to enable uniform dispersion in soymilk. For example, JP-A-60-248148 and JP-A-61-88849 disclose methods using a metal chelating agent as disclosed in JP-A-2-203758 and JP-A-7-27.
No. 4886 discloses a method of coating metal ions such as solid oils and polysaccharides, and Japanese Patent Publication No. Sho 62-5581 proposes a method of emulsifying magnesium chloride using fats and oils, phospholipids and an emulsifier. However, it cannot be said that sufficient control has yet been made. Also, the present inventors,
Japanese Patent Application Laid-Open No. 5-304923 proposes a method using polyglycerin fatty acid ester and diglyceride. By this method, the coagulation performance of a coagulant is controlled, and excellent tofu quality / productivity / yield can be obtained. It became so. However, this method has a problem in the storage stability of the coagulant, and as storage proceeds, it becomes difficult to control the coagulation performance,
Performance tends to deteriorate, and stable supply has not been achieved.
【0003】[0003]
【課題を解決するための手段】本発明者等は、上記課題
を解決するために、塩凝固の凝固性能を制御し、尚且つ
この制御能を恒常的に得る方法について検討した結果、
無機金属塩系豆腐用凝固剤とに対し、乳化剤と油脂とア
スコルビン酸エステルとを併用することが極めて有効で
あることを見出し、本発明を完成するに至った。即ち、
本発明は、無機金属塩系豆腐用凝固剤と乳化剤と油脂と
アスコルビン酸エステルを含有することを特徴とする豆
腐用凝固剤組成物を提供するものである。Means for Solving the Problems In order to solve the above-mentioned problems, the present inventors have studied a method of controlling the coagulation performance of salt coagulation and constantly obtaining this control capability.
The present inventors have found that it is extremely effective to use an emulsifier, a fat or oil and an ascorbate in combination with an inorganic metal salt-based coagulant for tofu, and have completed the present invention. That is,
The present invention provides a tofu coagulant composition comprising an inorganic metal salt-based tofu coagulant, an emulsifier, a fat and an ascorbic acid ester.
【0004】[0004]
【発明の実施の形態】以下、本発明を詳細に説明する。
本発明に使用する無機金属塩系豆腐用凝固剤とは、塩化
マグネシウム、硫酸カルシウム、塩化カルシウム、硫酸
マグネシウム等であり、これらは無水物、結晶水含有物
のどちらでもよい。特に塩化マグネシウム、硫酸カルシ
ウム、硫酸マグネシウムが好ましく、これらは単独又は
併用してもといてもよい。BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail.
Examples of the inorganic metal salt-based tofu coagulant used in the present invention include magnesium chloride, calcium sulfate, calcium chloride, magnesium sulfate and the like, and these may be either anhydrous or containing water of crystallization. Particularly, magnesium chloride, calcium sulfate, and magnesium sulfate are preferable, and these may be used alone or in combination.
【0005】本発明に使用する乳化剤としては、ポリグ
リセリン脂肪酸エステル、グリセリン脂肪酸モノエステ
ル等が挙げられる。ポリグリセリン脂肪酸エステルとし
ては、グリセリン単位が2〜15、好ましくは5〜10のポ
リグリセリンと、炭素数が10〜24、好ましくは14〜20の
飽和又は不飽和脂肪酸からなるエステル、グリセリン単
位2〜15のポリグリセリンと炭素数10〜24のヒドロキシ
カルボン酸又はその縮合物からなるエステルが挙げられ
る。特にグリセリン単位が5〜10のポリグリセリンと、
直鎖又は分岐鎖、及び飽和もしくは不飽和の炭素数10〜
24、好ましくは14〜20のヒドロキシカルボン酸の2〜10
量体、好ましくは3〜6量体のポリヒドロキシカルボン
酸からなるエステルが好ましい。このようなエステルと
しては、例えば、ポリグリセリンとリシノール酸の縮合
度が2〜10、好ましくは3〜6の縮合リシノレートから
なる群から選ばれる脂肪酸のエステル等が挙げられ、市
販品には坂本薬品(株)製のSYグリスターCR−31
0、CR−500、更に太陽化学(株)製のサンソフト
818SK等がある。また、グリセリン脂肪酸モノエス
テルとしては、グリセリンと、炭素数が10〜24、好まし
くは14〜20の飽和又は不飽和脂肪酸からなるモノエステ
ルであり、市販品には花王(株)製のエキセルT95あ
るいはエキセルO95R等がある。[0005] Examples of the emulsifier used in the present invention include polyglycerin fatty acid esters and glycerin fatty acid monoesters. As the polyglycerin fatty acid ester, a glycerin unit having 2 to 15, preferably 5 to 10 and a polyglycerin having 10 to 24 carbon atoms, preferably an ester comprising a saturated or unsaturated fatty acid having 14 to 20 carbon atoms, glycerin unit 2 to 2 Esters comprising 15 polyglycerins and hydroxycarboxylic acids having 10 to 24 carbon atoms or condensates thereof. In particular, polyglycerin having 5 to 10 glycerin units,
Straight or branched chain, and saturated or unsaturated carbon number 10 ~
24, preferably 2 to 10 of 14 to 20 hydroxycarboxylic acids
Esters consisting of polymers, preferably trimeric to hexameric polyhydroxycarboxylic acids, are preferred. Examples of such esters include fatty acid esters selected from the group consisting of condensed ricinoleates having a degree of condensation of polyglycerin and ricinoleic acid of 2 to 10, preferably 3 to 6, and commercially available products include Sakamoto Yakuhin SY Glister CR-31 manufactured by Co., Ltd.
0, CR-500, and Sunsoft 818SK manufactured by Taiyo Kagaku Co., Ltd. Further, the glycerin fatty acid monoester is a monoester composed of glycerin and a saturated or unsaturated fatty acid having 10 to 24, preferably 14 to 20 carbon atoms. Commercially available products include Exel T95 manufactured by Kao Corporation or Exel O95R and the like.
【0006】また、本発明に用いる油脂としては、食用
に適する動物性、植物性の油脂及びそれらの硬化油、エ
ステル交換油、分別油であれば何れでもよく、目的に応
じて1種又は2種以上が選択使用される。特に常温で液
状の油脂が好ましい。動物性油脂の例としては、バタ
ー、牛脂、豚脂、魚油等が、植物性油脂の例としては、
サフラワー油、オリーブ油、綿実油、ナタネ油、ヤシ
油、パーム核油、パーム油、大豆油、コーン油等が挙げ
られる。本発明に使用される油脂は、ジグリセリドを主
体とするものであってもよい。より具体的には、構成脂
肪酸の炭素数が6〜24で、これらの脂肪酸とグリセリン
をエステル化反応させて得られるジグリセリドの内、ジ
グリセリド純度が40%以上、好ましくは60%以上のもの
が好適に用いられる。このようなジグリセリドとして
は、例えばステアリン酸あるいはオレイン酸のジグリセ
リド等が挙げられる。これらは1種もしくは2種以上任
意に用いられ、2種以上を併用する場合、そのまま混合
してもよいし、飽和脂肪酸系ジグリセリドの如く融点の
高いものを用いる場合は、加熱等の手段により均一混合
して用いてもよい。The fats and oils used in the present invention may be any edible animal or vegetable fats and oils, as long as they are hardened oils, transesterified oils or fractionated oils. More than one species is selected and used. Particularly, oils and fats which are liquid at ordinary temperature are preferable. As examples of animal fats and oils, butter, beef tallow, lard, fish oil, etc., as examples of vegetable fats and oils,
Examples include safflower oil, olive oil, cottonseed oil, rapeseed oil, coconut oil, palm kernel oil, palm oil, soybean oil, corn oil and the like. The fat or oil used in the present invention may be mainly composed of diglyceride. More specifically, the constituent fatty acids have 6 to 24 carbon atoms, and among the diglycerides obtained by subjecting these fatty acids and glycerin to an esterification reaction, those having a diglyceride purity of 40% or more, preferably 60% or more are suitable. Used for Examples of such a diglyceride include stearic acid and oleic acid diglyceride. One or two or more of these may be used arbitrarily. When two or more are used in combination, they may be mixed as they are, or when a material having a high melting point such as a saturated fatty acid-based diglyceride is used, it may be uniformly mixed by heating or the like. You may mix and use.
【0007】本発明に用いるアスコルビン酸エステルと
しては、L−アスコルビン酸ステアリン酸エステル、L
−アスコルビン酸パルミチン酸エステル等が挙げられる
が、特にL−アスコルビン酸パルミチン酸エステルが好
ましい。The ascorbic acid ester used in the present invention includes L-ascorbic acid stearic acid ester and L-ascorbic acid ester.
-Ascorbic acid palmitic acid ester, etc., and L-ascorbic acid palmitic acid ester is particularly preferable.
【0008】本発明の凝固剤組成物中の油脂と乳化剤の
配合比(重量比)は好ましくは99.9:0.1 〜1:1の範
囲である。乳化剤の比率が上記範囲よりも高くなると豆
乳の凝固速度が著しく遅くなり、作業時間が長くかかり
すぎる。また、できた豆腐の風味も悪くなる。また、乳
化剤の比率が上記範囲よりも低くなると、凝固速度のコ
ントロール効果が劣り、均一な豆腐が得難くなる。ま
た、本発明における油脂とアスコルビン酸エステルの配
合比(重量比)は好ましくは99:1〜99.9:0.01の範囲
である。アスコルビン酸エステルの比率が上記範囲より
も高くなると乳化を不安定にし、保存安定性が低下し、
凝固性能が低下する。また、アスコルビン酸エステルの
比率が上記範囲よりも低くなると、経時的変化が著しく
なり、持続的凝固性能が得られない。また、本発明の凝
固剤組成物において、油脂と無機金属塩系豆腐用凝固剤
の比率(重量比)は、1:10〜10:1、特に1:5〜
5:1の範囲が好ましい。[0008] The mixing ratio (weight ratio) of the oil and fat in the coagulant composition of the present invention is preferably in the range of 99.9: 0.1 to 1: 1. If the ratio of the emulsifier is higher than the above range, the coagulation rate of soymilk becomes extremely slow, and the working time is too long. In addition, the flavor of the resulting tofu becomes worse. On the other hand, when the ratio of the emulsifier is lower than the above range, the effect of controlling the coagulation rate is poor, and it is difficult to obtain uniform tofu. In the present invention, the blending ratio (weight ratio) between the fat and oil and the ascorbic acid ester is preferably in the range of 99: 1 to 99.9: 0.01. When the ratio of the ascorbic acid ester is higher than the above range, the emulsification becomes unstable, and the storage stability decreases,
Coagulation performance decreases. On the other hand, when the ratio of the ascorbic acid ester is lower than the above range, the change with time becomes remarkable, and a continuous coagulation performance cannot be obtained. In the coagulant composition of the present invention, the ratio (weight ratio) of the fat and oil to the inorganic metal salt-based tofu coagulant is 1:10 to 10: 1, particularly 1: 5 to 5: 1.
A range of 5: 1 is preferred.
【0009】更に、本発明の凝固剤組成物の乳化状態
は、任意の量の水を加えて油中水型、水中油型もしくは
二重乳化型(O/W/O,W/O/W)等の多相乳化型
のいずれの状態にしても何ら効果には影響ないが、菌に
よる汚染等を考えると油中水型が好ましい。Further, the emulsified state of the coagulant composition of the present invention is determined by adding an arbitrary amount of water to a water-in-oil type, an oil-in-water type or a double emulsified type (O / W / O, W / O / W). )) Does not affect the effect at all, but the water-in-oil type is preferred in view of bacterial contamination and the like.
【0010】本発明の凝固剤組成物の豆乳に対する添加
量は、本発明の凝固剤組成物中の無機塩系豆腐用凝固剤
量を通常豆乳に使用する量、即ち、0.05〜0.5 重量%の
範囲で用いれば良い。The amount of the coagulant composition of the present invention to be added to soymilk is such that the amount of the inorganic salt-based tofu coagulant in the coagulant composition of the present invention is usually used in soymilk, that is, 0.05 to 0.5% by weight. It may be used within the range.
【0011】また、本発明の凝固剤組成物では、更にグ
ルコノデルタラクトンなどの他の豆腐用凝固剤、並びに
食品において通常用いられている抗酸化剤、トコフェロ
ール類、没食子酸類、フラボン誘導体類、クエン酸、リ
ンゴ酸などを加えてもよい。また、これらの抗酸化物質
を含む天然物からの抽出物を使用してもかまわない。本
発明の凝固剤組成物は、目的とする豆腐の物性によって
種々の配合で用いられるが、上記範囲以内であれば、良
好な物性の豆腐を得ることができ、絹ごし豆腐、ソフト
豆腐、木綿豆腐、凍豆腐、油揚などの豆腐類製造に自由
に使用できる。[0011] The coagulant composition of the present invention further comprises other coagulants for tofu such as glucono-delta-lactone, as well as antioxidants, tocopherols, gallic acids, flavone derivatives, and the like commonly used in foods. Citric acid, malic acid and the like may be added. In addition, extracts from natural products containing these antioxidants may be used. The coagulant composition of the present invention is used in various combinations depending on the physical properties of the desired tofu, but within the above range, good physical properties of tofu can be obtained, and silky tofu, soft tofu, and cotton tofu can be obtained. It can be used freely for the production of tofu, frozen tofu and oil fried.
【0012】[0012]
【作用】本発明では、凝固剤として使用する金属塩の凝
固速度を制御するだけでなく、従来にない塩凝固の豆腐
を提案するもので、またさらに、この効果の安定性を高
めたものである。金属塩の凝固速度のコントロールは、
金属塩を油脂及び乳化剤を用いて乳化することで、豆乳
中の蛋白質によって分散後の乳化破壊を促し、豆乳中に
金属塩を徐放せしめ、蛋白質の凝固反応を徐々に進める
意味を持っている。また、金属塩の微細な分散が可能に
なる。さらに、親水性のアスコルビン酸に親油基を導入
したアスコルビン酸エステルが、金属塩/乳化剤界面に
特異的に配向することにより、金属塩の乳化を安定に
し、持続性を高めている。The present invention not only controls the coagulation rate of the metal salt used as a coagulant, but also proposes an unprecedented salt coagulation tofu, and further enhances the stability of this effect. is there. Control of solidification rate of metal salt
By emulsifying metal salts with oils and fats and emulsifiers, the protein in soy milk promotes emulsification destruction after dispersion, releases the metal salt into soy milk gradually, and has the meaning of gradually promoting the coagulation reaction of protein. . Further, fine dispersion of the metal salt becomes possible. Furthermore, ascorbic acid ester in which a lipophilic group is introduced into hydrophilic ascorbic acid is specifically oriented at the metal salt / emulsifier interface, thereby stabilizing the emulsification of the metal salt and increasing the durability.
【0013】[0013]
【実施例】以下、本発明を実施例により更に詳細に説明
するが、本発明はこれらの実施例に限定されるものでは
ない。 実施例1 塩化マグネシウム(95% act. 赤穂化成(株)製、クリ
スタン)36重量%、水24重量%、ナタネ油39.5重量%、
ポリグリセリン脂肪酸エステル(坂本薬品(株)製、S
YグリスターCR−310)0.4 重量%、アスコルビン
酸パルミチン酸エステル(日本ロシュ(株)製)0.1 重
量%を配合して得られた本発明の凝固剤を、常法により
得られた絹ごし用加熱豆乳(品温90℃、Brix:12 )1000
mlに8g添加し、直方体の容器に入れて80℃の湯せんに
て20分間加熱し、10℃まで冷却して豆腐を得た。凝固剤
添加後に、振動型粘度計(山一電気(株)製、VM−1
00、低粘度タイプ)を用い、凝固に伴う粘度変化を測
定し、凝固パターンを解析した。結果を図1に示す。ま
た、得られた豆腐について、豆腐の硬さ、豆腐の内相、
豆腐の品質を評価した。豆腐の硬さは、クリープメータ
ー(山電(株)製)により破断試験モードで最大破断荷
重(gf)を求めた。クリープメーターによる測定は、
得られた豆腐を直径17mm、高さ15mmの円柱に成形し、直
径30mmのプランジャーを用い、0.5mm /sec の速度で80
%の歪率で圧縮して測定を行った。又、豆腐の内相の評
価は専門パネラー10名による目視観察にて、豆腐の品質
の評価は専門パネラー10名にて5点法により評価した。
結果を表1に示す。EXAMPLES Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples. Example 1 Magnesium chloride (95% act. Ako Kasei Co., Ltd., Cristane) 36% by weight, water 24% by weight, rapeseed oil 39.5% by weight,
Polyglycerin fatty acid ester (Sakamoto Yakuhin Co., Ltd., S
Y glister CR-310) 0.4% by weight and 0.1% by weight of ascorbic acid palmitate (manufactured by Nippon Roche Co., Ltd.) were mixed with the coagulant of the present invention to obtain a soy milk for silk scouring obtained by a conventional method. (Product temperature 90 ° C, Brix: 12) 1000
8 g per ml was added, put in a rectangular parallelepiped container, heated in an 80 ° C. water bath for 20 minutes, and cooled to 10 ° C. to obtain tofu. After adding the coagulant, a vibration type viscometer (VM-1 manufactured by Yamaichi Electric Co., Ltd.)
00, low viscosity type), the change in viscosity due to coagulation was measured, and the coagulation pattern was analyzed. The results are shown in FIG. Also, regarding the obtained tofu, the hardness of the tofu, the inner phase of the tofu,
The quality of the tofu was evaluated. For the hardness of the tofu, the maximum breaking load (gf) was determined in a breaking test mode using a creep meter (manufactured by Yamaden Corporation). The measurement with a creep meter
The obtained tofu is formed into a cylinder having a diameter of 17 mm and a height of 15 mm, and a plunger having a diameter of 30 mm is used at a speed of 0.5 mm / sec.
The measurement was performed by compressing at a strain rate of%. The internal phase of the tofu was evaluated by visual observation by 10 expert panelists, and the evaluation of the quality of the tofu was evaluated by a 10-point panelist using a 5-point method.
Table 1 shows the results.
【0014】実施例2 塩化マグネシウム(95% act. 赤穂化成(株)製、クリ
スタン)50重量%、オレイン酸ジグリセリド(ジグリセ
リド含量82%、トリグリセリド含量18%)49.88 重量
%、ポリグリセリン脂肪酸エステル(坂本薬品(株)
製、SYグリスターCR−310)0.1 重量%、アスコ
ルビン酸パルミチン酸エステル(日本ロシュ(株)製)
0.02重量%を配合して得られた本発明の凝固剤を、常法
により得られた絹ごし用加熱豆乳(品温90℃、Brix:12
)1000mlに6g添加し、以下は実施例1と同様にして
豆腐を得た。凝固パターンの結果を図2に、豆腐の評価
を表1に示す。Example 2 Magnesium chloride (95% act. Manufactured by Ako Kasei Co., Ltd., Cristane) 50% by weight, oleic acid diglyceride (diglyceride content 82%, triglyceride content 18%) 49.88% by weight, polyglycerin fatty acid ester (Sakamoto) Pharmaceutical Co., Ltd.
SY Glister CR-310) 0.1% by weight, ascorbic acid palmitate (Nippon Roche Co., Ltd.)
The coagulant of the present invention obtained by blending 0.02% by weight was mixed with heated soymilk for silk scouring (product temperature 90 ° C., Brix: 12
6) 6 g was added to 1000 ml, and tofu was obtained in the same manner as in Example 1 below. The results of the solidification pattern are shown in FIG. 2, and the evaluation of tofu is shown in Table 1.
【0015】比較例1 実施例1において、アスコルビン酸パルミチン酸エステ
ルを配合しない凝固剤を用いた以外は、実施例1と同様
にして豆腐を得た。凝固パターンの結果を図3に、豆腐
の評価を表1に示す。Comparative Example 1 Tofu was obtained in the same manner as in Example 1 except that a coagulant not containing ascorbic acid palmitate was used. The results of the solidification pattern are shown in FIG. 3, and the evaluation of tofu is shown in Table 1.
【0016】比較例2 実施例2において、アスコルビン酸パルミチン酸エステ
ルを配合しない凝固剤を用いた以外は、実施例2と同様
にして豆腐を得た。凝固パターンの結果を図4に、豆腐
の評価を表1に示す。Comparative Example 2 Tofu was obtained in the same manner as in Example 2 except that a coagulant containing no ascorbic acid palmitate was used. The results of the coagulation pattern are shown in FIG. 4, and the evaluation of tofu is shown in Table 1.
【0017】比較例3 常法により得られた絹ごし用加熱豆乳(品温90℃、Bri
x:12 )1000mlに凝固剤として塩化マグネシウム(95%
act. 赤穂化成(株)製、クリスタン)を0.3 g添加
し、以下は実施例1と同様にして豆腐を得た。豆腐の評
価を表1に示す。Comparative Example 3 Heated soymilk for silk sifter obtained by a conventional method (product temperature 90 ° C., Bri
x: 12) 1000ml magnesium chloride (95%) as coagulant
act. (Ako Kasei Co., Ltd., Cristane) was added in an amount of 0.3 g, and tofu was obtained in the same manner as in Example 1 below. Table 1 shows the evaluation of the tofu.
【0018】[0018]
【表1】 [Table 1]
【0019】[0019]
【発明の効果】以上の如く本発明によれば、金属塩の凝
固能を制御し、さらに長期間この性能を保持した保存安
定性の高い豆腐用の凝固剤が提供できた。よって、本発
明により、優れた品質を有する塩凝固の豆腐をを製造す
ることが可能になった。As described above, according to the present invention, a coagulant for tofu having high storage stability, which controls the coagulation ability of a metal salt and further maintains this ability for a long period of time, can be provided. Therefore, according to the present invention, it has become possible to produce salt-coagulated tofu having excellent quality.
【図1】 実施例1の凝固剤による、凝固パターンを示
すグラフである。FIG. 1 is a graph showing a coagulation pattern by a coagulant of Example 1.
【図2】 実施例2の凝固剤による、凝固パターンを示
すグラフである。FIG. 2 is a graph showing a coagulation pattern by a coagulant of Example 2.
【図3】 比較例1の凝固剤による、凝固パターンを示
すグラフである。FIG. 3 is a graph showing a coagulation pattern by a coagulant of Comparative Example 1.
【図4】 比較例2の凝固剤による、凝固パターンを示
すグラフである。FIG. 4 is a graph showing a coagulation pattern by a coagulant of Comparative Example 2.
Claims (5)
脂とアスコルビン酸エステルを含有することを特徴とす
る豆腐用凝固剤組成物。1. A tofu coagulant composition comprising an inorganic metal salt-based tofu coagulant, an emulsifier, a fat and / or an ascorbic acid ester.
シウム、硫酸カルシウム、硫酸マグネシウムの何れか1
種又は2種以上である請求項1記載の豆腐用凝固剤組成
物。2. The inorganic metal salt-based tofu coagulant is any one of magnesium chloride, calcium sulfate and magnesium sulfate.
The coagulant composition for tofu according to claim 1, wherein the composition is at least one species.
及び/又はポリグリセリン脂肪酸エステルである請求項
1又は2記載の豆腐用凝固剤組成物。3. The coagulant composition for tofu according to claim 1, wherein the emulsifier is a glycerin fatty acid monoester and / or a polyglycerin fatty acid ester.
リセリンとリシノール酸からなる縮合リシノレートであ
る請求項3記載の豆腐用凝固剤組成物。4. The coagulant composition for tofu according to claim 3, wherein the polyglycerin fatty acid ester is a condensed ricinoleate comprising polyglycerin and ricinoleic acid.
れか1項記載の豆腐用凝固剤組成物。5. The coagulant composition for tofu according to claim 1, which is an emulsion containing water.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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JP08347095A JP3126673B2 (en) | 1996-12-26 | 1996-12-26 | Coagulant composition for tofu |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP08347095A JP3126673B2 (en) | 1996-12-26 | 1996-12-26 | Coagulant composition for tofu |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH10179072A true JPH10179072A (en) | 1998-07-07 |
JP3126673B2 JP3126673B2 (en) | 2001-01-22 |
Family
ID=18387883
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JP08347095A Expired - Fee Related JP3126673B2 (en) | 1996-12-26 | 1996-12-26 | Coagulant composition for tofu |
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Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2000050827A (en) * | 1998-08-07 | 2000-02-22 | Yoshikawa Kagaku Kogyosho:Kk | Production of bean curd and emulsion-type coagulating agent therefor |
KR100831913B1 (en) | 2004-06-25 | 2008-05-23 | 카오카부시키가이샤 | Coagulating agent for bean curd |
JP2008193999A (en) * | 2007-02-15 | 2008-08-28 | Kao Corp | Emulsion composition for soybean curd coagulated agent |
JP2013051906A (en) * | 2011-09-02 | 2013-03-21 | Mukogawa Gakuin | Method for producing tofu, and tofu produced by the method |
CN103141724A (en) * | 2013-04-09 | 2013-06-12 | 连云港日丰钙镁有限公司 | Emulsified solidification agent suitable for bean curd manufacture and preparation method thereof |
WO2018008476A1 (en) * | 2016-07-07 | 2018-01-11 | 和光食品株式会社 | Processed soybean product having meat-like texture, method for manufacturing same and prepared food |
JP6334797B1 (en) * | 2017-09-13 | 2018-05-30 | 和光食品株式会社 | Coagulant composition for tofu, method for producing the same, and method for producing tofu |
-
1996
- 1996-12-26 JP JP08347095A patent/JP3126673B2/en not_active Expired - Fee Related
Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2000050827A (en) * | 1998-08-07 | 2000-02-22 | Yoshikawa Kagaku Kogyosho:Kk | Production of bean curd and emulsion-type coagulating agent therefor |
KR100831913B1 (en) | 2004-06-25 | 2008-05-23 | 카오카부시키가이샤 | Coagulating agent for bean curd |
JP2008193999A (en) * | 2007-02-15 | 2008-08-28 | Kao Corp | Emulsion composition for soybean curd coagulated agent |
JP2013051906A (en) * | 2011-09-02 | 2013-03-21 | Mukogawa Gakuin | Method for producing tofu, and tofu produced by the method |
CN103141724A (en) * | 2013-04-09 | 2013-06-12 | 连云港日丰钙镁有限公司 | Emulsified solidification agent suitable for bean curd manufacture and preparation method thereof |
WO2018008476A1 (en) * | 2016-07-07 | 2018-01-11 | 和光食品株式会社 | Processed soybean product having meat-like texture, method for manufacturing same and prepared food |
JP6334797B1 (en) * | 2017-09-13 | 2018-05-30 | 和光食品株式会社 | Coagulant composition for tofu, method for producing the same, and method for producing tofu |
JP2019050749A (en) * | 2017-09-13 | 2019-04-04 | 和光食品株式会社 | Coagulant composition for tofu (soybean curd), method of producing the same, and method of producing tofu |
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