JPH10179072A - Coagulant composition for tofu - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject compsn. which is controlled in the coagulatability of metal salts, retains this performance over a long period of time and yields Tofu (soybean curd) having high preservable property and excellent quality by incorporating an inorg. metal salt-base solidifying agent for soybean curd, emulsifier, fats and oils and ascorbate into the compsn. SOLUTION: This compsn. is obtd. by incorporating (A) the inorg. metal salt-base solidifying agent for soybean curd, such as magnesium chloride, calcium sulfate and/or magnesium sulfate, (B) the emulsifier, such as glycerol fatty acid monoester and/or polyglycerol fatty acid ester (more preferably condensed ricinolate consisting of polyglycerol and ricinolic acid), (C) the fats and oils which are liquid at ordinary temp. and (D) the ascorbate into the compsn.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

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]

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]

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]

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] 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.

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.

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] 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.

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.

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] 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]

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]

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.

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.

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.

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.

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]

[Table 1]

[0019]

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.

[Brief description of the drawings]

FIG. 1 is a graph showing a coagulation pattern by a coagulant of Example 1.

FIG. 2 is a graph showing a coagulation pattern by a coagulant of Example 2.

FIG. 3 is a graph showing a coagulation pattern by a coagulant of Comparative Example 1.

FIG. 4 is a graph showing a coagulation pattern by a coagulant of Comparative Example 2.

Claims (5)

[Claims] 1. A tofu coagulant composition comprising an inorganic metal salt-based tofu coagulant, an emulsifier, a fat and / or an ascorbic acid ester. 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. 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. 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. 5. The coagulant composition for tofu according to claim 1, which is an emulsion containing water.