JPH11332497A - Production of bean curd - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide bean curd having a quality scarcely changed by the change in the kind of a bean milk and having a good flavor. SOLUTION: This method for producing bean curd comprises dispersing a bittern dispersion type coagulating agent in a high temperature soybean milk to cause a coagulation reaction. Therein, the temperature of the soybean milk used for the coagulation is controlled within the range of a soybean coagulation- starting temperature ±10 deg.C, and the solubility of the bittern dispersion type coagulating agent in the soybean milk is controlled so that the amount of magnesium dichloride dissolved in the soybean milk is <=60 wt.% one minute later after the dispersion, and 65-100 wt.% 10 minutes later.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for producing tofu using a bitter (magnesium chloride) -dispersed coagulant, which has a small variation in quality depending on the type of soymilk and a good flavor.

[0002]

2. Description of the Related Art As a method for producing tofu using bittern (magnesium chloride), boiled soymilk is cooled to 20 ° C. or less, and after dispersing bitter,
A method of coagulating soy milk by heating has been used. However, since cooling and heating are repeated, there are many energy losses and many problems in productivity. Therefore, a method of dispersing and coagulating bitterness in soymilk at a relatively high temperature of about 60 ° C. has been proposed, but there have been problems such as a large variation in quality depending on the type of soymilk, and the inability to form a uniform tissue. Furthermore, a method using an emulsifying coagulant for bitterness that delays the coagulation reaction has been proposed, and the quality of bitter tofu using high-temperature soymilk has been improved. Remaining.

[0003]

Means for Solving the Problems As a result of studying a method for producing bitter tofu using high-quality high-temperature soymilk, the present inventors elucidated the coagulation reaction with magnesium chloride from the gel formation theory, From the relationship between the dissolution concentration of magnesium chloride and the dissolution rate, a method for obtaining high quality tofu was found. That is, it was found that the coagulation reaction of tofu due to bitter proceeds in a two-stage reaction, and in the first stage, the coagulation accompanying the charge neutralization of the soybean protein aggregate progresses, and in the second stage, the gel formation of the tofu with the crosslinking reaction proceeds. . Therefore, as a result of conducting a kinetic analysis of the concentration of magnesium chloride that shifts to a one-step reaction and a two-step reaction, the amount of magnesium chloride required in each step and the rate of its quantitative change are extremely large for gel formation of tofu. It became clear that it became a factor. Furthermore, as a result of conducting a reaction temperature analysis, it was revealed that the reaction temperature differs depending on the type of soymilk. From this, it can be seen from the dissolution concentration and dissolution rate of magnesium chloride in soy milk that the highest quality tofu gel can be obtained in a specific region, and that the coagulation temperature should be changed according to the reaction temperature characteristics of soy milk. By
It was found that the quality fluctuation range for soymilk varieties could be kept low. That is, the present invention is a method for producing tofu by dispersing a bitter-dispersed coagulant in high-temperature soy milk and performing a coagulation reaction,
The temperature of the soymilk used for coagulation is set to ± the coagulation starting temperature of the soymilk.
In addition to controlling the temperature within the range of 10 ° C., the bitterness in the soy milk is adjusted so that the amount of magnesium chloride dissolved in the soy milk after 1 minute of dispersion is 60% by weight or less and the amount of dissolved 10 minutes after dispersion is 65 to 100% by weight. This is a method for producing tofu that controls the solubility of a dispersion-type coagulant.

[0004]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, high-temperature soymilk means soymilk at 50 ° C. or higher. The raw material of soy milk is IOM
Any soybean such as soybean, pinton soybean, peason soybean or Chinese soybean may be used, and the solid content in soymilk is generally about 8 to 16% by weight.

In the present invention, it is important that the temperature of the soymilk used for coagulation is controlled within the range of ± 10 ° C., preferably ± 5 ° C., of the coagulation starting temperature of the soymilk. here,
The coagulation start temperature of soymilk is a value measured by the following method. [Measurement Method of Coagulation Starting Temperature of Soymilk] Micro Viscoelasticity Measurement Device
Using RHEOLOGRAPH sol (manufactured by Toyo Seiki Co., Ltd.), apply a 60% magnesium chloride aqueous solution (using Crystalline, trade name, manufactured by Ako Kasei Co., Ltd.) at 5 ° C. to the soy milk cooled to 5 ° C. 0.125% by weight as described above, lightly stirred, put a predetermined amount of the soymilk containing magnesium chloride in the measurement cell, set a blade, and using a thermo module from 10 ℃ until the final temperature of 90 ℃,
The viscoelasticity was measured while heating the soymilk at 4 ° C./min. The obtained elastic modulus (G ′) was processed as a temperature change curve, and a temperature at which the elastic modulus exceeded 100 dyn / cm ² as an inflection point was defined as a solidification start temperature.

In the present invention, the reason why the temperature of soymilk used for coagulation is in the range of ± 10 ° C. of the coagulation starting temperature of soymilk is that the coagulation performance of soymilk against magnesium chloride is soybean species, When tofu is manufactured at a temperature outside the above temperature range (for example, when using a soymilk having a coagulation start temperature of 65 ° C and a soymilk temperature of 80 ° C), the following soymilk is used. High quality tofu cannot be obtained even by controlling the amount of magnesium chloride dissolved.

[0007] The bitter used in the present invention is magnesium chloride hexahydrate (hereinafter simply referred to as magnesium chloride).
Is an inorganic metal salt containing 60% by weight or more of, for example, commercial products such as Crystallin and Shioda Nigari, manufactured by Ako Kasei Co., Ltd., are known.

The bitter dispersion-type coagulant used in the present invention is obtained by emulsifying water containing magnesium chloride with a fat or oil or an emulsifier, or dispersing fine powder of magnesium chloride with a fat or oil and an emulsifier. For emulsification, magnesium chloride is dissolved or semi-dissolved in water,
10-90%, preferably 30-70% magnesium chloride in water
% (W / V%) concentration, the ratio of the oil phase to the water phase containing emulsifier and fat was adjusted to 10/90 to 90/10, particularly 30/70 to 70/30. It is preferably an emulsion.
The emulsifying form of the emulsifying coagulant is based on W / O, but may be in the form of W / O / W, and is preferably an emulsion using an aqueous solution of magnesium chloride in the innermost aqueous phase. In addition, the innermost phase may be a dispersion of bitter crystals in addition to an aqueous magnesium chloride solution, or a mixture of calcium chloride, calcium sulfate, and gluconodelta lactone as a coagulant in addition to bitter. Good. In the dispersion, the ratio of magnesium chloride to the oil phase containing the emulsifier and the fat is preferably 10/90 to 80/20, particularly preferably 20/80 to 50/50. The oils and fats used here may be any edible animal or vegetable oils and fats and their hardened oils, transesterified oils, and fractionated oils, and one or more are selected and used according to the purpose. Particularly, oils and fats which are liquid at ordinary temperature are preferable. Examples of animal fats and oils include butter, beef tallow, lard, fish oil and the like, and examples of vegetable fats and oils include safflower oil, olive oil, cottonseed oil, rapeseed oil, coconut oil, palm kernel oil, palm oil, soybean oil And corn oil. Further, oils and fats containing diglyceride may be used. Examples of the emulsifier used include phospholipids, sucrose fatty acid esters, glycerin monofatty acid esters, glycerin organic acid fatty acid esters, sorbitan fatty acid esters, polyglycerin fatty acid esters, and propylene glycol fatty acid esters. In the present invention, one emulsifier may be used, or two or more emulsifiers may be used in combination. In selecting an emulsifier, it is preferable to select and use a lipophilic emulsifier having an HLB of 0 to 6, and the emulsifying performance may be controlled by using a hydrophilic emulsifier in combination with the lipophilic emulsifier.

In the present invention, the amount of the bitter dispersion coagulant added to the soymilk is preferably 0.25 to 0.40% by weight, preferably 0.27 to 0.
The amount is to be 35% by weight.

In the present invention, the amount of magnesium chloride dissolved in soy milk is represented by a ratio to the amount of magnesium chloride dissolved in soy milk added as a coagulant, and is expressed as a percentage (weight basis). Here, the amount of magnesium chloride dissolved in soy milk was measured by the following method. [Dissolution amount of magnesium chloride in soy milk] The amount of magnesium chloride in soy milk is measured by measuring magnesium chloride as a chloride ion concentration, that is, suspending and filtering a soy milk sample in a trichloroacetic acid solution, and filtering the chlorine dissolved in the filtrate. The ion concentration was determined by a method of measuring with a mercury (II) nitrate titration method (New Laboratory Chemistry, Analytical Chemistry [I], Japan Chemical Society).
Specifically, to 16 ml of a 1% trichloroacetic acid solution, 4 g of soymilk after the coagulant was dispersed quickly was added, and the mixture was vigorously stirred and suspended.
The solution was filtered through o.2 filter paper. The filtrate was further filtered through a 0.8 μm membrane filter, and the filtrate was titrated by mercuric nitrate titration. Next, the amount of magnesium chloride in the soymilk was calculated from the previously obtained calibration curve of magnesium chloride. Also,
In the measurement by this method, the time of filtration was taken as the elapsed time after the coagulant was dispersed.

In the present invention, the amount of magnesium chloride dissolved in soymilk 1 minute after dispersion is 60% by weight or less (preferably
25 to 55% by weight), and controlling the solubility of the bitter dispersion-type coagulant in soy milk so that the amount of the dissolution after 10 minutes of dispersion becomes 65 to 100% by weight (preferably 70 to 85% by weight). Is important,
In this range, the intended object of the present invention is achieved. For example, when the amount of dissolved magnesium chloride in soymilk 1 minute after the coagulant dispersion exceeds 60% by weight, the coagulation reaction of tofu is uneven protein due to random progression of protein charge loss and cross-linking reaction. Denaturation and gel denaturation progress, and high quality tofu cannot be obtained. If the amount of magnesium chloride dissolved in the soymilk after 1 minute of dispersion is 60% by weight or less and the amount of dissolution does not exceed 65% by weight after 10 minutes of dispersion, the magnesium chloride necessary for the cross-linking of protein is formed. It is less than the amount and tofu of sufficient quality cannot be obtained.

As described above, in order to control the solubility of the bitter-dispersed coagulant in soymilk, the emulsified particle size of the bitter-dispersed coagulant or the dispersing power of the bitter-dispersed coagulant in the emulsifier is controlled. This is achieved by selecting the type of fats and oils and emulsifiers. In particular, the amount of magnesium chloride dissolved in soymilk one minute after dispersion is affected by the emulsified particle size of the bitter-dispersed coagulant. For example, when the aqueous magnesium chloride solution is emulsified in a W / O type, the average emulsified particle size is desirably 0.1 to 5 μm, preferably 1 to 3 μm. Also, the dispersing machine is
It is preferable to use a rotary stirring type mixer. The mixer mainly consists of a rotor (rotating part) and a stator (non-rotating part)
It is composed of Among them, Homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) and Milder (manufactured by Ebara Corporation)
It is preferable to use a turbine-stator type disperser such as the above. These can obtain a higher shear dispersion force than a general mixer by the rotation of the rotor, the shearing blade, the turbine and the stator, and can easily control the amount of magnesium chloride dissolved.

The present invention can be applied to the production of various types of tofu such as silken tofu, soft tofu, cotton tofu, frozen tofu, and oil fried.

[0014]

EXAMPLES Reference Example 1 A homomixer (Tokusai Kika Kogyo Co., Ltd.) was prepared according to the following formulation.
To obtain an emulsified coagulant having a particle size of 2 μm (measured with an optical microscope). -Polyglycerin condensed ricinoleate (trade name: CR-310, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) 1.0% by weight-Monoglyceride (trade name: Exel T-95, manufactured by Kao Corporation) 0.5% by weight-Sorbitan Fatty acid esters (trade name: Emazole 0-1)
0F, manufactured by Kao Corporation) 3.0% by weight ・ Soybean oil 45.5% by weight ・ Magnesium chloride hexahydrate (trade name: Cristane, manufactured by Ako Kasei Co., Ltd.) 30.0% ・ Tap water 20.0% by weight % [Type of soymilk] Using raw soybeans shown in Table 1, soymilks A to C were obtained by a conventional method. Table 1 shows the soymilk concentration and the coagulation onset temperature measured by the method described above. Example 1 As shown in Table 2, soy milk A was heated to 82 ° C., and the coagulant was added and dispersed by a milder so as to be 1% by weight of soy milk (0.3% by weight as magnesium chloride based on soy milk). Was done. The dispersing condition of the milder was soy milk processing at 30 liters / minute at a rotation speed of 6000 rpm, and 15 liters of a mold were filled for 30 seconds. It was left for 30 minutes, put in a water tank, and cooled to 5 ° C. to obtain tofu. Table 2 shows the amount of magnesium chloride dissolved in soymilk 1 minute after the dispersion and the amount dissolved 10 minutes after the dispersion, measured by the above method. Examples 2 to 4 and Comparative Examples 1 to 5 Tofu was obtained in the same manner as in Example 1 except that the soymilk seed used, the soymilk temperature, the coagulant addition amount, and the number of revolutions of the dispersing machine were changed as shown in Table 2. Was.

For these tofu, according to the following criteria:
The sensory evaluation of the hardness of the tofu, the gloss of the tofu, and the overall quality of the tofu was evaluated by 10 expert panelists on a scale of ◎, △, Δ, and ×. Sensory evaluation criteria ・ Hardness / Glossy ◎ Yes ○ Somewhat △ Somewhat no × No ・ Overall quality ◎ Good ○ Somewhat good △ Somewhat bad × Not good In addition, the hardness of tofu and the elasticity of tofu were measured by the following methods. . The physical properties were evaluated using a creep meter (manufactured by Yamaden Corporation) in a breaking test mode from the maximum breaking load (gf) and the compression distance (strain rate). The measurement is the diameter of the obtained tofu
The tofu was molded into a cylinder 20 mm in height and 15 mm in height, and the tofu was compressed 12 mm using a plunger 50 mm in diameter at a speed of 0.5 mm / sec at a speed of 0.5 mm / sec. (Compression ratio with a compression distance of 12 mm as 100%) was determined, and the breaking load as the tofu hardness and the elasticity of the tofu were evaluated as the breaking strain ratio. Table 3 shows the results.

[0016]

[Table 1]

[0017]

[Table 2]

[0018]

[Table 3]

[0019]

As described above, according to the present invention, it is possible to produce tofu having little variation in quality depending on the type of soymilk and good flavor.

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Katsuhiko Inada Kao Corporation Kashima Co., Ltd.

Claims (4)

[Claims] 1. A method for producing tofu, comprising dispersing a bitter-dispersed coagulant in high-temperature soy milk and performing a coagulation reaction, wherein the temperature of the soy milk used for coagulation is ± 10 ° C. of the coagulation start temperature of the soy milk. The amount of magnesium chloride in the soymilk after 1 minute of dispersion is 60% by weight or less, and the amount of dissolution after soaking in the soymilk is 65 to 100% by weight. A method for producing tofu that controls the solubility of the agent. 2. The dissolution amount of magnesium chloride in soymilk 1 minute after dispersion is 25 to 55% by weight, and the dissolution amount after 10 minutes of dispersion is 70 to 55%.
The method for producing tofu according to claim 1, wherein the tofu is controlled to be 85% by weight. 3. The method for producing tofu according to claim 1, wherein the temperature of the soymilk used for coagulation is controlled within a range of ± 5 ° C. of the coagulation starting temperature of the soymilk. 4. The method for producing tofu according to claim 1, wherein the temperature of the soymilk used for coagulation is 50 to 90 ° C.