JPS5937054B2 - Method for producing tofu-like food using milk - Google Patents

Description

Detailed Description of the Invention The present invention involves adding whey protein obtained from cheese whey to sterilized milk, or adding whey protein to a mixture of the above milk and skim milk powder, or This invention consists of three inventions in which skim milk powder and chicken egg white powder are added to the same milk, homogenized, and an appropriate coagulant is added to each, and relates to a method for producing tofu-like food that effectively utilizes all the components of milk. be.

These tofu-like foods made with milk are heated and solidified, so they can be used in the same way as conventional soybean tofu, such as chilled foods, soups, sukiyaki, simmered foods, fried foods with oil, etc. In fact, it is a food that can be used in a wider range of applications than tofu.

As is well known, overproduction of milk has recently become a major problem in our country, and there is a strong desire to expand milk consumption.

In view of the current situation, the present invention aims to provide a relatively simple and easy way to obtain a nutritious tofu-like food containing milk as a main ingredient, as well as to provide a method useful for expanding the consumption of milk.

Traditionally, milk tofu or tofu with milk has been known, but this is made by adding organic acids to milk to coagulate proteins and fats, filtering and pressing the resulting product, or tofu. A product is produced by adding a portion (5 to 10% by weight) of milk or powdered milk to the milk and coagulating it.

The former uses only a portion of the milk ingredients, resulting in poor yields and the elimination of active ingredients other than protein and fat, making it impractical, while the latter is a tofu-like food made from full-fledged milk. It was hard to say.

Until now, tofu-like foods have not been manufactured using only milk and milk ingredients because casein, the main component of milk protein, does not coagulate easily even when heated, and the reason why tofu-like foods have not been manufactured using only milk and milk ingredients is that casein, which is the main component of milk protein, does not coagulate easily even when heated. This is because even when heated, soybean protein, foreign matter, and hydrogen are difficult to form a uniform gel, resulting in a phenomenon called whey separation, which is technically very difficult.

Conventionally, methods include adding various sizing agents such as starch to milk or milk powder solution, increasing whey protein or casein, performing lactic acid fermentation, or adding acid to strengthen the gel structure of casein and suppress whey separation; Furthermore, a method has been invented to create a yogurt-like structure by adding glucono delta-lactone and an acid if necessary, but the product obtained in this way is a thickening agent or an acidic gel. Although it gels at relatively low temperatures, it becomes dispersed when heated or forms a precipitate mainly composed of casein, so it cannot be used in cooked foods.

For example, add 5 to 10% skim milk powder to milk to increase the protein content, add appropriate amounts of calcium sulfate and glucono delta lactone, and add various thickening agents such as gum, agar, gelatin, pectin, carboxylic acid, etc. Single or double combinations of methylcellulose, starch, flopylene glycol alginate, sodium alginate, carrageenan, etc.
When a combination of ~3 types is added at 0.5 to 2% to the raw material and fixed by heating and cooling, all of them will be dissolved and dispersed when heated as a cooking material.

In addition, when acid is added to bovine colostrum, which has a very high protein content of 12 to 16%, whey protein accounts for 60 to 70% of the total protein, it becomes gel-like; However, it does not form a homogeneous gel, and the protein coagulates and precipitates while containing the fat.

As a result of various research on this point, the present invention was developed as a protein that has heat coagulability and uniform gel-forming ability.Whey protein is separated from whey, which is a byproduct of cheese production, and added to milk to coagulate it. It was found that a uniform gel was formed by adding calcium sulfate and glucono delta-lactone as agents and heating.

In this case, the lower limit of the amount of whey protein added to milk was 9% by weight of milk, and below this, a good tofu-like food could not be obtained.

The higher the upper limit amount, the higher the cost, the better the tofu-like food obtained.

It was also found that a similar product could be obtained by using egg white instead of whey protein.

Note that milk contains only about 3% protein, so when a portion of skim milk powder was added to increase the protein content, the gel structure became even stronger.

As mentioned above, the present invention involves adding a coagulant to a homogenized mixture of milk and whey protein, milk and skim milk powder and whey protein, or milk and skim milk powder and egg white powder, and heating and coagulating the mixture. As is clear from the table below, tofu has higher nutritional value than soybean tofu, and is especially rich in protein, calcium, and vitamin B2. This is an extremely useful invention as it not only makes it possible to provide similar foods, but also opens up a new field of milk consumption.

Examples of the present invention are shown below.

Example 1 Milk 100 to 9 Whey protein 10 kg Calcium sulfate 100 g Glucono delta lactone 700 g Milk was sterilized at 120°C for 2 seconds, then cooled to 40-50°C, whey protein, calcium sulfate, and an antifoaming agent (silicone ) is added in an amount of 5/100,000 or less, stirred to dissolve and homogenize, and glucono delta lactone dissolved in a small amount of water is added thereto.

The mixture thus prepared was packed into a forming box, sealed, and heated to 90°C.
After heating for 40 minutes, the product is obtained by cooling.

In this case, an appropriate amount of cornstarch may be added as a tissue stabilizer.

The preferable addition amount in terms of texture and flavor was 1% or less based on the weight of the product.

The same applies to the following examples. Example 2 Milk 100kg whey protein 5kg skim milk powder
5kg calcium sulfate
100g glucono delta lactone
700g A product is obtained by processing in the same manner as in Example 1.

In this case, the lower limit of whey protein is 4% by weight based on milk.

Example 3 Milk 100kg skimmed milk powder 5kg egg white powder (or whole egg powder) 5kg calcium sulfate
100g glucono delta lactone
700g A product is obtained by processing in the same manner as in Example 1.

In this case, the lower limit of the amount of egg white powder (or whole egg powder) is 4% by weight based on milk.

Next, the component composition of the tofu-like vinegar obtained in the above-mentioned example is shown in the table in comparison with that of soybean tofu.

Claims (1)

[Claims] 1. After sterilizing milk, whey protein obtained from cheese whey is added to it to homogenize it, calcium sulfate and glucono delta lactone are added as coagulants, and the mixture is filled into a forming box and sealed. A method for producing a tofu-like food using milk, which is then heat sterilized and coagulated. 2 After sterilizing the milk, whey protein obtained from cheese whey and skim milk powder are added to it to homogenize it, calcium sulfate and glucono delta lactone are added as coagulants, the mixture is filled into a forming box, sealed, and heated. A method for producing tofu-like food using milk, which is characterized by sterilization and coagulation. 3. After sterilizing the milk, add skim milk powder and egg white powder to homogenize it, then add calcium sulfate and glucono delta lactone as a coagulant, fill it in a forming box, seal it, and heat sterilize it to coagulate it. A method for producing tofu-like food using milk, characterized by: