JPS63152956A - Coagulation of bean curd - Google Patents

Abstract

PURPOSE:To produce bean curd having uniform taste, excellent firmness, texture, color, flavor, etc., by adding dilactides having specific particle diameter as a coagulant to the bean curd. CONSTITUTION:In producing bean curd by a conventional procedure, a powdery dilactide, preferably DL-lactide, L-lactide, D-lactide, meso-lactide, etc., having <=80 mesh particle diameter is used as a coagulant.

Description

[Detailed description of the invention] The present invention relates to a method for coagulating tofu.

Generally, when producing tofu, a coagulant for tofu production is added to 10% solid soy milk and coagulated, but if the coagulant is not evenly dispersed in the soy milk, it is difficult to obtain a uniform texture and the texture is not good. It is difficult to make tofu.

As a coagulant, magnesium chloride, calcium sulfate,
Glucono delta lactone and dilactides can be used, but dilactide in particular requires less use compared to others, and moreover, the lactic acid produced by hydrolysis of dilactide can be used to plasticize soybean protein. The quality of unmanufactured tofu is affected by firmness, texture,
It has excellent color and taste, making it an ideal coagulant for tofu.

Dilactides are 2-hydroxy acids such as lactic acid.
It is a type of lactone that is produced by dehydration condensation of molecules and usually takes the form of a crystalline powder. This is a relatively sparingly water-soluble substance that returns to its original 2-hydroxy acid upon hydrolysis, but its poor solubility makes it difficult to use.

As a result of various studies, the present inventors have found that dilactide, preferably DL-lactide, L-lactide, D-lactide, and meso-lactide, can be uniformly dispersed in soy milk by making them into powders with a particle size smaller than 80 mesh. After finding out that
The present invention has now been completed.

The particle size of commonly used dilactides is 20-20
Dilactides having a particle size of 0 mesh and smaller than 80 mesh can be obtained by classifying with an 80 mesh sieve and collecting those that have passed through the 80 mesh sieve. When tofu is produced using dilactides with a particle size larger than 80 mesh, some non-uniformity is observed in the cut surface.

Dilactides derived from lactic acid are classified into isomers based on optical activity, but when used, they can be used alone or as a mixture in any proportion.

Next, the present invention will be explained with reference to examples, but these are merely illustrative and therefore the present invention is not limited in any way by these examples.

Example 1 2.7 g of DL-lactide with a particle size smaller than 80 mesh was added to soy milk IAg adjusted to a solid content of 10%.
Add and mix at a temperature of 35°C. Add this mixture to about 300
85 to 90 g after taking it and putting it in a heat-resistant container and putting a lid on it.
℃ for 45 minutes and then cooled in cold water to obtain filled tofu.

The obtained tofu has a good cut surface, firmness, texture,
The tofu was good in both color and taste.

Example 2 A mixture of 2 g of DL-lactide, which has a particle size smaller than 80 mesh, and 0.7 g of meso-lactide was added in advance to 20 g of water.
Add it to R1 and disperse it, and put the dispersion liquid in a container. Pour soy milk IAIF at 86 ° C. adjusted to 10% solids content at once into the container, let it cool for 10 minutes, and then expose it to water. The resulting silken tofu had a good cut surface, and was good in terms of firmness, texture, color, and taste.

Example 3 Silken tofu was obtained in the same manner as in Example 2 using 2.7 g of L-lactide having a particle size smaller than 80 mesh.

The obtained tofu has a good cut surface, firmness, texture,
The tofu was good in both color and taste.

Example 4 Silken tofu was obtained in the same manner as in Example 2 using 2.7 g of D-lactide having a particle size smaller than 80 mesh.

The obtained tofu had a good cut surface, and was good in terms of firmness, texture, color, and taste.

Example 5 DL-lactide 13.5 with particle size smaller than 80 mesh
11 was added and dispersed in 50i+1 water in advance, and 5 kg of soy milk at 83°C was adjusted to a solid content of 10%.
The mixture was then cooled for 15 minutes to solidify, and was then pressed, unpacked, and exposed to water in a conventional manner to obtain cotton υ and rot.

The resulting tofu has a good cut surface and is firm.

The tofu had good texture, color, and taste.

Comparative Example 1 Commercially available DL-lactide (20-200 mesh>2.
Filled σ-rot was obtained in the same manner as in Example 1 using 7 g.

The obtained tofu is 1. The texture, color, and taste were good, but some unevenness was observed in the cutting direction.

Comparative Example 2 DL-lactide that passes through a 60-mesh sieve but does not pass through an 80-mesh sieve (DL-lactide with a particle size of 60 to 80 mesh) 2.71? Filled tofu was obtained in the same manner as in Example 1.

The obtained σ-rot had good firmness, color, and taste, but some non-uniformity was observed in the state of the cut surface.

Comparative Example 3 Silken tofu was obtained in the same manner as in Example 2 using 2.7 g of lactide having a particle size of 60 to 80 mesh.

The obtained tofu had good stripes, grains, color, and taste, but uneven areas were observed in 9 cross sections.

Comparative Example 4 DL-lactide with a particle size of 60 to 80 mesh 13.59
Firm tofu was obtained in the same manner as in Example 5.

The obtained tofu had good firmness, color and taste, but some non-uniformity was observed in the state of the cut surface.

Claims (1)

[Claims] A method for coagulating tofu, which comprises adding dilactides having a particle size smaller than 80 mesh to soymilk.