JPS5991843A - Instant bean curd-like food - Google Patents

Abstract

PURPOSE:To obtain a delicious bean curd-like food having high nutritive value, by adding calcium sulfate and glucono delta lactone to whole milk powder containing whey protein or egg white, dissolving the mixture in warm water, and solidifying the solution. CONSTITUTION:A mixture of whole milk powder and whey protein prepared from cheese whey is used as a main raw material, and mixed with proper amounts of calcium sulfate and glucono delta lactone in powdery form as coagulants. The mixture is dissolved in proper amount of warm water in use, heated at 80-90 deg.C, and cooled to obtain a solidified product. The same result can be attained by using egg white in place of the whey protein. Since cow's milk contains only about 3% of protein, a further firm gel texture can be attained by adding defatted milk powder as a part of the raw material for increasing the protein content. The same result can be attained by using defatted milk powder in place of cow's milk, and when defatted milk is used as a part of the raw material, the result same as cow's milk can be achieved even in the case of using egg white powder or whole egg powder in place of whey protein.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention involves adding warm water to a powder bed, stirring it, dispersing it, and then stirring the powder at a temperature of 80'0 to 9D"O at an appropriate time.
By heating the raw heat, it is possible to produce tofu-like foods with a rich and mid-flavor.It relates to foods, especially those containing dairy products as the main ingredient.

These tofu-like foods made with milk are heated and solidified, so they can be heated in the same way as conventional soybean tofu, such as in cold dishes, soups, sukiyaki, simmered dishes, fried dishes with oil, and other heated foods. In fact, it is a food that has a wider range of uses than tofu for cooking.

Recently, with the expansion of dairy farming in Japan, overproduction of raw milk has become a major problem, and various measures are being considered to increase milk consumption. In supplying the nation with nutritious food,
Although the use of dairy products is suitable, it is currently considered that the above-mentioned milk surplus problem will not be solved unless the demand for dairy products is further increased. In view of this, the present invention focuses on tofu, which is generally well known, and also takes into consideration the recent trend of people liking the convenience of S-based diets in their diet, and provides an instant tofu-like food mainly made of dairy products. This was done for this purpose.

By the way, attempts have already been made to make tofu-like foods using milk, and there are some known as milk tofu or milk-containing tofu. For example, organic acids are added to milk to coagulate proteins and fats, and the resulting product is filtered and then pressed to make a tofu-like food, or soy milk is mixed with milk or powdered milk at 5% by weight. It is known that products are made by solidifying a mixture with about 1% added. However, the former method uses only a part of the milk components and has a poor yield, and active components other than proteins and fats are excreted, making it impractical, and it is not practical for later storage. L7'h Tofu-like food using milk is something that cannot be described as a tofu-like food.Until now, tofu-like food has not been manufactured using only milk and milk ingredients.The reason is that casein, the main component of milk protein, cannot be heated. It has the property of not coagulating easily, and unlike soybean protein, it is difficult to form a uniform gel even if a coagulant is added and heated, resulting in the phenomenon of whey separation, which is technically extremely difficult. Because there was. Due to these circumstances, it has been decided that it is impossible to make tofu-like foods by solidifying milk with a coagulant, and no new attempts have been made to date.

Conventionally, various thickening agents such as starch are added to milk or milk powder solution, or whey white matter or casein is increased, lactic acid fermentation is performed, or acid is added to strengthen the gel structure of casein and F411 is used for fox-separation. A method has been invented to create a yogurt-like structure by adding glucono delta-lactone and an acid if necessary. Because of this, it gels at relatively low temperatures,
Because it becomes dispersed when heated or forms a precipitate mainly composed of casein, it cannot be used in (a) heat-cooked foods.

For example, add 5 to 10% skim milk powder to milk to increase the protein content, add 4 amounts of calcium sulfate and glucono delta lactone, and add various thickening agents such as gum, agar, gelatin, pectin, Single or double carboxymethyl cellulose, starch, propylene glycol alginate, sodium alginate, carrageenan, etc.
If a combination of ~3 types is added at 0.5 to 2% to the raw materials, heated and then cooled to solidify, all of them will be dissolved and dispersed when heated as a cooking ingredient.

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.

In the present invention, under the above circumstances, as a result of various studies on gel formation using milk, we found that it has heat coagulability,
Moreover, whey protein separated from whey, which is a 'Ia product of cheese production, was discovered as a protein with uniform gel-forming ability. That is, by adding whey protein to milk, adding appropriate amounts of calcium sulfate and glucono delta lactone as coagulants, and heating.
They found that a uniform gel was formed.

It was also found that similar results could be obtained by using egg white instead of whey protein. Note that since IC in milk contains only about 3% protein, when a portion of skim milk powder was added to increase the protein content, the gel structure became even stronger.

Based on this knowledge, we succeeded in making a tofu-like food using milk, and we thought that if we made it into an instant food, it would be easier for general consumers to obtain and lead to increased consumption of milk. The intention was to turn Sokuno into food. Therefore, from the viewpoint of manufacturing and distribution, it is preferable for instant foods to be powdered, so instead of milk, whole II
We tested whether it was possible to obtain a gel structure similar to the case with milk described above by using powdered milk and dissolving it in warm water to make it liquid, and as a result, we were able to obtain exactly the same results. . Furthermore, when a portion of skim milk powder was added, and when chicken IFi egg white powder or whole egg powder was used instead of whey protein, results no different from milk were obtained.

Next, an example will be shown.

Example 1 Whole milk powder 24g Whey protein 20g Glucono delta lactone 1.5g Calcium sulfate 0.2g In this case, the required amount of whey protein was 75% by weight of the total 11 mouthfuls of milk powder. . A good tofu-like food could not be obtained below this range.

Note that cornstarch may be added as a tissue stabilizer within 5% of the raw material. The same applies to each example below.

Example 2 Whole milk powder 24g Whey protein IDK Skim milk powder 10g Glucono delta lactone 1.5g Calcium sulfate 0.2g In this case, the required amount of whey protein is 1! l11m is 375% by weight compared to whole milk powder
Met.

Example 3 Whole milk powder 24g Skimmed milk powder 10g Egg white powder (or whole egg powder 1 10g) Glucono delta lactone 1.5g Calcium sulfate 0.2g In this case, the required lower limit amount of egg white powder (or whole egg powder) is: Weight ratio to whole milk powder: 37.
It was 5%.

In addition, the R of the Ha-free milk powder in Examples 2 and 3 was an appropriate amount of 40% to 50% by weight relative to the whole milk powder.

As an instant food, the raw materials of each of the above examples are mixed in powder form and an appropriate amount is packaged.

To make tofu-like food, mix powder of each example at 40°G.
Dissolve in 200ml of 50°C hot water by stirring thoroughly, put in a container with a lid, and heat to 80°C or 90'.
After heating at C for 30 to 40 minutes, the mixture is poured into cold water in a container with a lid, and solidified to form a tofu-like food.

Next, the composition of the tofu-like food according to the present invention is compared with that of conventional soybean tofu as shown in the table. From the table, instant tofu-like foods have a higher nutritional value than conventional soybean tofu because the main ingredients are dairy products or some egg white powder.
It is found that it is particularly rich in protein, calcium, and vitamin B2, and has a very high total solid fraction content. In addition, the taste was rated as delicious by many people who sampled it.

Notes: Tofu-like food 1: Whole milk powder + whey protein
2: Whole milk powder + whey protein + skim milk powder 3: Whole milk powder + skim milk powder + egg white powder As mentioned above, the present invention is extremely simple, just add it to hot water, stir, heat, and then cool. It provides an instant food that produces tofu-like food that is highly nutritious and delicious.The raw material, whey protein, uses whey produced by Cheese Enzo, and other ingredients are also commonly available. Because all of them are easy? g
It also has sufficient marketability from an economic point of view. Furthermore, since the main ingredients are powdered milk powder and egg white powder, the product can be stored for a long period of time, just like those products. It is also a useful invention that will lead to an increase in the consumption of milk, which is currently considered a popular product.

Claims (1)

[Scope of Claims] 1 The main material is whole milk powder mixed with whey protein obtained from cheese whey, and appropriate amounts of calcium sulfate and glucono delta lactone powders are mixed therein as coagulants, When using, dissolve in an appropriate amount of warm water and use 806
An instant bean li6-like food product that is heated to 17°C to 90°C and then cooled to form a d-form. 2. The main ingredient is a mixture of whole ia milk powder, skim milk powder, and whey protein obtained from cheese whey, and the appropriate powders of calcium sulfur and glucono delta lactone are mixed with this as the 4111 agent. My: Tofu-like food, which is sometimes heated to 80'O to 90°C in an appropriate amount of hot water and then cooled to become isomorphic. 3. The main ingredient is a blend of whole milk powder, skim milk powder, egg white powder or whole egg powder, and an appropriate amount of each powder of calcium sulfate and glucono delta lactone as a coagulant is mixed with this, and when used, add an appropriate amount. Melt i4C at a temperature of 80'O
An instant tofu-like food that is solidified by cooling to ~90'cvc raw heat.