JPH10290678A - Soybean curd and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a soybean curd high in nutritive value elastic and soft in palate feeling, so hard to some extent as not to easily deform in handling, and good in surface texture, and to provide a method for producing such a soybean curd. SOLUTION: This soybean curd contains a soybean milk protein curdled by a curdling agent (gelling agent) comprising, as the main component, any one or mixtures of carrageenan, locust bean gum and xanthan gum. The other objective method comprises; adding a soybean milk diluted with water to a powder mixture of the curdling agent; proper amounts of desirable sweetening and flavoring agents; heating the resultant mixture for 5 to 15 min. at 70 to 90 deg.C for dissolution; leaving it as it is for dissipation of main heat and cool down to 70 to 75 deg.C; adding cow's milk and a relishing agent to the cooled mixture and stirring it thoroughly; followed by casting the resultant mixture into desirably and suitably dimensioned vessel(s); and curdling the mixture by cooling it as it is.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel tofu and a method for producing the same, and more particularly to a process containing soymilk protein coagulated with carrageenan, locust bingham or xanthan gum alone or a mixture thereof. The present invention relates to a tofu having excellent texture and taste and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, such tofu as described above has not been known.

[0003]

By the way, tofu, which is a processed product of conventional soybeans, is mostly composed of glycinin, which belongs to the globulin system, and contains a small amount of sulfur-containing amino acids such as methionine and cysteine. It is rich in lysine and its digestion and absorption are very good, so it can compensate for the disadvantages of rice and wheat proteins. Has been widely eaten as.

[0004] A general method of producing tofu, which is a conventional processed product of soybeans, will be described with reference to the flow chart shown in FIG. 2. Soaked washed soybeans are swelled sufficiently for 8 to 12 hours in water. Then, this is ground to create the so-called "Kure". Then go to the cauldron with a bath
Heat treatment to denature and inactivate special proteins contained in raw soybeans, such as trypsin inhibitor that inhibits the activity of protein digestive enzymes and hemagglutinin that agglutinates red blood cells, and then squeezes in a squeeze bag. When the okara portion, which is an insoluble portion, is filtered off, so-called soymilk is obtained as a filtrate.

[0005] Next, the soymilk obtained is taken in a small pail, a coagulant is added, and the mixture is mixed, poured into a mold box and allowed to stand.
Soy milk solidifies into tofu. When this is cut into a predetermined size and cooled, a commercially available tofu can be produced. As the coagulant, bittern (magnesium chloride) smash powder (calcium sulfate), glucono delta lactone (GLD),
Calcium chloride, natural bittern, seawater, salt and the like are conventionally known, among which bittern (magnesium chloride) smash powder (calcium sulfate), glucono delta lactone (G
LD) has been favorably used in view of stabilizing the quality of the coagulant.

On the other hand, foods called tofu include, in addition to the above-mentioned processed soybean product, tofu, egg tofu obtained by coagulating egg white, soybean sesame, kuzume powder and water, straining and kneading. It does not contain coagulated soy protein at all, such as sesame tofu which is hardened in a bowl, apricot tofu which is hardened with agar or gelatin, etc.
Foods such as tofu are commercially available. These tofu-like foods are more appropriate to be called “tofu-style” foods, and are more precisely “tofu-style” tofu, and “tofu”
It is hard to say. The term “tofu” as used herein is a concept indicating a substance containing solidified soymilk protein as a main component.

[0007] There is also a food called tofu produced by further processing tofu. More specifically, for example, overnight tofu produced by freezing overnight against the cold of the outdoors and tofu, a processed product of soybeans, are available. Examples include Takano (frozen) tofu produced by freeze-drying. Further, there are also tofu called, for example, Arakin tofu, Ise tofu, Iso tofu, roasted tofu, plate grilled tofu, thunder tofu, pseudo-made tofu, Kuya tofu, roasted tofu, etc. based on the cooking method of tofu, a processed product of soybeans.

The present invention has been devised in view of the above circumstances, and has as its object the purpose of the present invention is to have elasticity and soft texture, but to have a certain degree of hardness and to easily deform when handling. An object of the present invention is to provide a novel method for producing tofu, which has good tofu skin and excellent nutritional value, and a tofu produced by this production method.

[0009]

The gist of the means adopted by the present invention for that purpose is as set forth in the appended claims.

[0010] All of the tofu of the present invention adopting such a constitution are constituted so as to use a coagulant containing carrageenan, locust bingham or xanthan gum alone or a mixture thereof as a main component. Since all of the coagulants also have a function as a gelling agent, they softly coagulate soy milk protein while giving viscous properties to soy milk. And the protein in the container is uniformly coagulated, so that the tissue structure is completely different from that of the above-mentioned various tofu, and the entire tissue structure is uniform.

[0011] That is, a tofu containing coagulated soymilk protein as a main component, in which the entire structure of the coagulated soymilk protein is dense and water retention is largely maintained, the retention of umami components is improved, and the elasticity and texture are improved. Is soft, has a certain degree of hardness and does not easily lose its shape during handling.
A novel tofu with good tofu skin and excellent nutritional value of a high protein diet can be provided.

[0012] The tofu according to any one of claims 5 to 7 includes, for example, starch, dextrin, agar,
Since the composition contains any one or a mixture of thickening polysaccharides represented by mannan, inulin, and the like, and gelatin, etc., in addition to the above-described action, in particular, the desired moderate elasticity and hardness are desired. That is, it is possible to provide a tofu having a unique texture and texture, a unique texture, and the like.

[0013] The tofu according to the eighth aspect of the present invention contains any one of a sweetener, a flavoring agent, and a nutritional enhancer or a mixture thereof, so that the commercial value is particularly improved. The nutrients can be enhanced as well as the tofu according to claim 9, wherein the sweetener is N-methyl-L
-Aspartic acid derivative represented by aspartyl-L-phenylalanine methyl ester and the like are used, so heart disease and diabetes patients, consumption of foods sweetened with high-calorie sweeteners such as sugar. It is advantageous for those who are to be restricted in terms of maintaining and improving their health.

[0014] That is, it can be provided as tofu having excellent effectiveness as infant food, school lunch, geriatric food, sick food and the like.

Next, in the method for producing tofu according to claims 11 to 14, which employs the above constitution, the soymilk protein is mainly composed of carrageenan, locust bingham or xanthan gum alone or a mixture thereof. It is configured to coagulate with a coagulant, and each of these coagulants also has a function as a gelling agent. It is possible to uniformly coagulate the protein in the container without uneven coagulation between the surface part and the inner part of the tofu, thereby producing a tofu having a uniform structure. it can. That is,
It is possible to easily and reliably produce tofu having a completely different tissue structure from the above-mentioned conventional various tofu.

That is, the whole structure of the coagulated soymilk protein is dense and the water retention is large, the retention of umami components is improved, the elasticity is soft and the texture is soft, and it has a certain degree of hardness and is easy to handle. It is possible to produce a new tofu with good tofu skin and excellent nutritional value without losing its shape.

In particular, in the method for producing tofu according to any one of claims 15 to 17, the method for producing tofu according to any one of claims 10 to 14 includes the steps of:
Since the composition further includes a step of adding a thickening polysaccharide represented by inulin or gelatin or gelatin, an effect of easily adjusting elasticity and hardness in addition to the above-described effect is obtained.

[0018]

BEST MODE FOR CARRYING OUT THE INVENTION The embodiments of the tofu and the method for producing the same according to the present invention will be described in more detail with reference to the following Examples, which show typical ones. The present invention is not limited by the following examples unless it exceeds.

First, a method for preparing soymilk will be described. The gist of the method is substantially the same as the conventional method for preparing soymilk. The outline is that 6 kg of well-washed soybeans
The soybean is immersed in 5 kg of water for 8 to 12 hours, and when the soybean is sufficiently expanded, the soybean is crushed to produce “Kure”.
Then put it in a cauldron with 5 liters of hot water
After heating at 0 ° C. for 10 minutes, the mixture is squeezed in a squeeze bag, and the insoluble portion is filtered off as okara to obtain so-called soymilk as a filtrate. However, the physical conditions such as the amount of water used for the immersion and the heat treatment time are items that can be appropriately changed as is well known to those skilled in the art.

When washed soybeans sufficiently swelled in water are heated in a soaker at 100 ° C. for 10 minutes and then ground, lipoxygenase in the raw soybeans is denatured and deactivated, thereby deactivating the catalyst. Function can be eliminated, and thereby, oxidation of soybean oil can be prevented. Therefore, generation of unpleasant odor called soybean odor can be prevented,
This is preferable because soy milk without soybean odor, in other words, tofu without soybean odor can be produced and provided.

FIG. 1 is a flowchart showing the outline of the method for producing tofu of the first embodiment. Locust Bingham 3
9.0 parts of a coagulant prepared by mixing and mixing 7 parts by weight of carrageenan per part by weight, a desired appropriate amount of sugar (sweetener), and a desired appropriate amount of skim milk powder (flavor) were mixed. In a powder mixture, 500 ml of the soy milk and 300 ml of water
And heat at 70-90 ° C. for 15-5 minutes to dissolve it. Then, the mixture was allowed to cool and the heat was removed (cooled to 70-75 ° C.), and then 100 ml of milk
And a vanilla essence (flavoring agent), and after further stirring the mixture, pour it into a vessel having a desired appropriate size and shape, and cool and solidify it as it is to produce the tofu of the first embodiment.

The coagulant is not limited, but may be any as long as it has a function as a gelling agent. That is, since coagulation does not occur unevenly between the surface portion and the inner surface portion of the tofu, it becomes possible to coagulate the protein in the container uniformly, thereby making it possible to produce a tofu having a uniform structure. . More specific examples of such coagulants include locust bingham, xanthan gum,
Carrageenan, etc., and they may be used alone or in a mixture in which they are mixed at a desired predetermined ratio. That is,
A novel tofu having a completely different tissue structure from conventional tofu and having an excellent nutritional value can be easily and reliably produced.

The coagulant is a mixture of one of locust bingham and xanthan gum and carrageenan, and the compounding ratio thereof is 1 to 9 parts by weight of carrageenan per 1 part by weight of locust bingham and xanthan gum. By weight, the soymilk protein can be coagulated softly while imparting viscous properties to the soymilk, the entire structure of the coagulated soymilk protein is dense and the water retention is largely maintained, and the retention of umami components is improved. It is preferable because it has elasticity and soft texture, has a certain degree of hardness, does not easily lose its shape during handling, and can be produced with good tofu skin. It is particularly preferable that carrageenan is 7 parts by weight per 3 parts by weight of either locust bingham or xanthan gum because a texture suitable for everyone can be ensured.

Further, the coagulating agent may be a mixture of locust bingham or xanthan gum and carrageenan, and further, a thickening polysaccharide represented by various starches, dextrins, agar, mannan, or inulin. When any one of the above or a mixture thereof, or gelatin is blended, a tofu having a unique chewy texture and texture especially for women can be produced. Taking the case where the thickening polysaccharide is agar as an example, a preferable blending amount thereof is 1 to 200 parts by weight based on 100 parts by weight of the coagulant, and 35 to 40 parts by weight, It is very suitable because it gives the unique texture and texture that most women prefer.

[0025] The sweetener may be a sugar substitute other than sugar, a synthetic sweetener, or N-methyl-L as a substitute for sugar.
-Aspartic acid derivatives typified by aspartyl-L-phenylalanine methyl ester and the like can be used. For patients with heart disease or diabetes, who are expected to limit the intake of foods imparted with high-calorie sweeteners such as sugar, it is preferable to incorporate a sweetener consisting of an aspartic acid derivative .

In the method for producing tofu of the first embodiment, the soymilk is directly diluted without water with a powder mixture obtained by mixing a desired appropriate amount of a sweetener, a flavoring agent, and the coagulant. By adding and operating in the same manner as described above, the final product, tofu, can be produced. However, for those who are sensitive to odor, the residual odor of raw soybean odor seems to be recognized. It is desirable to use it after diluting it by a factor of at least 0.5. The dilution ratio of the soymilk is a matter that can be appropriately changed in design, but if it is diluted too much, the amount of soymilk protein contained in the tofu, which is the final product, is reduced, so that the nutritional value is inferior.

In addition, when the diluted soymilk is added to the powder mixture and heated, the paste cannot be sufficiently sterilized even at a heat treatment temperature of 70 ° C. for 20 minutes.
Heat treatment for more than 1 minute will be too hard, moreover 100 ° C
There is a problem that the taste deteriorates when heated. The heat treatment conditions are preferably 70 to 90 ° C. for 5 to 20 minutes, more preferably 85 to 90 ° C. for 5 to 10 minutes.
Minutes.

In the method for producing tofu of the present invention, the procedure can be changed based on the method of the first embodiment. That is, for example, to the powder mixture, heat treatment by adding both raw soy milk and milk, then add an appropriate amount of water, and then take a rough heat, or diluted soy milk and milk with the powder mixture To add a perfume and heat-treat it after heat treatment, or to add an appropriate amount of water to the coagulant, knead it, add raw soy milk, and then lead to the heat treatment step, or And then adding an appropriate amount of raw soybean milk and kneading, then adding water, and then leading to a heat treatment step, etc., and any of these methods can produce tofu substantially the same as the tofu of the first embodiment. .

[0029]

As described above, according to the method for producing tofu according to the present invention, bittern (magnesium chloride) smash powder (calcium sulfate), glucono delta lactone (GL)
D) Coagulating soymilk protein with a coagulant containing carrageenan, locust bingham or xanthan gum alone or a mixture thereof as a main component, without using a coagulant such as calcium chloride, natural bittern, seawater, salt or the like. And disclosed that a new tofu can be produced.

Since all of these coagulants have a function as a gelling agent, the soymilk protein can be coagulated softly while imparting viscosity to the soymilk. No unevenness in coagulation
It is possible to uniformly coagulate the protein in the container, and thereby it is possible to produce tofu having a uniform tissue. In other words, the whole structure of the coagulated soymilk protein is dense and the water retention can be maintained large, the retention of umami components is improved, the elasticity is soft, the texture is soft, and it has a certain degree of hardness and easily deforms when handling. A new tofu with good tofu skin and excellent nutritional value can be produced without causing tofu.

That is, it is possible to easily and surely produce tofu having a completely different structure from the above-mentioned various tofu of the related art.

In particular, according to the method for producing tofu according to the present invention, a thickening polysaccharide represented by agar, mannan, inulin, etc., and gelatin are mixed in the coagulant. In addition to the above-mentioned functions and effects, an excellent function and effect that elasticity and hardness can be easily adjusted is obtained.

Next, the tofu according to the present invention is a novel tofu containing soymilk protein coagulated with a coagulant containing carrageenan, locust bingham or xanthan gum alone or a mixture thereof as a main component,
As described above, since each of these coagulants has a function as a gelling agent, it is possible to softly coagulate the soymilk protein while giving the soymilk a viscous property. As a result, unevenness does not occur in the coagulation, so that the protein in the container can be uniformly coagulated, and a tofu having a uniform tissue can be provided.

[0034] Specifically, the food is a high protein food containing a large amount of soymilk protein, which is excellent in nutritional value, has a dense whole structure and can maintain a large water retention, and has an improved retention of umami components. It is completely different from conventional tofu in that it has elasticity and soft texture, has a certain degree of hardness and does not easily lose its shape during handling, and has good tofu skin. In addition, it is highly effective as an infant food, school lunch, geriatric food, sick food, etc., and has a particularly remarkable effect of being able to taste like a dessert.

In particular, the tofu according to any one of claims 5 to 7 comprises starch, dextrin, agar,
Mannan, or any of the thickening polysaccharides typified by inulin or the like, or a mixture thereof, in order to contain gelatin, etc., in addition to the above-mentioned effects, the desired moderate elasticity and hardness, that is, The unique texture and tongue, unique texture, and other excellent textures can be obtained, thereby improving the commercial value.

In the tofu according to the eighth aspect, any one of a sweetener, a flavoring agent, a nutritional enhancer and a mixture thereof is contained in the tofu, so that the commercial value is particularly improved. The tofu according to claim 9, which can be provided as a nutritionally balanced food that can be planned and nutritionally balanced, such as the aspartic acid derivative represented by N-methyl-L-aspartyl-L-phenylalanine methyl ester as the sweetener. Health benefits for people with heart disease or diabetics, or those who are faced with limiting the intake of sweetened foods with high-calorie sweeteners such as sugar. It becomes a very effective dessert food from the viewpoint of maintenance and promotion.

[Brief description of the drawings]

FIG. 1 is a flowchart showing a method for producing tofu according to the present invention.

FIG. 2 is a flowchart showing a conventional method for producing tofu.

Claims (17)

[Claims] 1. A tofu containing soymilk protein coagulated by a coagulant (gelling agent), wherein a main component of the coagulant is carrageenan, locust bingham or xanthan gum alone or a mixture thereof. Tofu characterized by: 2. The method according to claim 1, wherein the coagulating agent (gelling agent) is 100% soymilk.
The tofu according to claim 1, wherein the tofu is contained in a proportion of 0.5 parts by weight or more per part by weight. 3. The coagulant is a mixture of locust bingham or xanthan gum alone, or 1 to 9 parts by weight of carrageenan per 1 part by weight of a mixture of locust bingham and xanthan gum in a desired ratio. The tofu according to claim 1 or 2, wherein: 4. The method according to claim 1, wherein the coagulant is a mixture of locust bingham or xanthan gum alone, or 7 parts by weight of carrageenan per 3 parts by weight of a mixture of locust bingham and xanthan gum in a desired ratio. The tofu according to claim 3, characterized in that: 5. The tofu according to claim 1, wherein the tofu contains a thickening polysaccharide or gelatin to improve the texture of the almond tofu. . 6. The tofu according to claim 5, wherein the thickening polysaccharide is any of starch, dextrin, agar, mannan, and inulin, or a mixture thereof. 7. The tofu, wherein the thickening polysaccharide or gelatin is further blended in the tofu at a ratio of 1 to 40% by weight based on the whole. Tofu. 8. The tofu according to claim 1, wherein the tofu contains any one of a sweetener, a flavoring agent, and a nutritional enhancer, or a mixture thereof. Tofu. 9. The tofu according to claim 8, wherein the sweetener is an aspartic acid derivative. 10. A soymilk protein obtained by coagulating soymilk with a coagulant (gelling agent) containing carrageenan, locust bingham or xanthan gum alone or a mixture thereof as a main component. 11. A method for producing tofu containing soymilk protein coagulated with a coagulant (gelling agent), wherein the main component of the coagulant is carrageenan, locust bingham or xanthan gum alone, or a mixture thereof. A method for producing tofu. 12. The tofu production method according to claim 11, wherein the coagulant (gelling agent) is mixed at a ratio of 0.5 parts by weight or more per 100 parts by weight of soy milk. Manufacturing method. 13. The method for producing tofu, wherein the coagulant is 1 to 9 parts by weight of carrageenan per 1 part by weight of locust bingham or xanthan gum alone or a mixture of locust bingham and xanthan gum in a desired ratio. The method for producing tofu according to claim 11 or 12, wherein the mixture is a mixture mixed at a ratio of: 14. The method for producing tofu, wherein the coagulant is 7% by weight of carrageenan per 3 parts by weight of locust bingham or xanthan gum alone, or 3 parts by weight of a mixture of 1 part by weight of locust bingham and 3 parts by weight of xanthan gum. The method for producing tofu according to claim 13, wherein the mixture is a mixture mixed in parts by weight. 15. The method for producing tofu, further comprising a step of adding a thickening polysaccharide or gelatin to improve the texture of the almond tofu. 15. The method for producing tofu according to any of 14. 16. The method according to claim 14, wherein the thickening polysaccharide is any one of starch, dextrin, agar, mannan, and inulin, or a mixture thereof.
The method for producing tofu according to the above. 17. The method for producing tofu according to claim 15, wherein the amount of the thickening polysaccharide or gelatin added is 1 to 40% by weight based on the whole tofu. Production method of tofu.