JPWO2019224892A1 - Coagulant for tofu, coagulant composition for tofu and method for producing them - Google Patents

Abstract

A coagulant for tofu in water-in-oil emulsion with excellent "delayed effect" that slowly releases magnesium chloride in the aqueous phase when dispersed in soymilk. The concentration of magnesium chloride is higher than before, and the flavor Tofu coagulant composition that can give a new flavor and texture to tofu and tofu coagulant composition that sufficiently reflects the above and suppresses the oiliness derived from the oil phase component as much as possible. A tofu coagulant composed of a water-in-oil emulsion having an oil phase containing oil and fat and polyglycerin condensed ricinol acid ester and an aqueous phase containing magnesium chloride, and magnesium chloride in the tofu coagulant. A tofu coagulant composition containing a tofu coagulant, a tofu coagulant, a taste agent and / or a modifier, wherein the concentration of (anhydrous) is 27 to 42% by mass.

Description

The present invention comprises a tofu coagulant, a tofu coagulant and a taste agent and / or a modifier containing a high concentration of magnesium chloride in a water-in-oil emulsified form, and a tofu coagulant composition thereof. Regarding the manufacturing method.

Tofu is produced by adding a coagulant such as bittern to soymilk to crosslink soybean protein and gel it. As this coagulant, magnesium chloride, which can give a mild sweetness and finish the tofu to enhance the soybean flavor, is often used. However, the coagulation action of magnesium chloride (crosslinking and gelation of soybean protein) is extremely rapid, and the coagulation reaction proceeds quickly before it diffuses uniformly into soymilk, resulting in high quality gelled structure with excellent homogeneity. It takes a small scale and skillful technique to obtain a good tofu. Calcium sulfate and glucono delta lactone, which have a relatively slow coagulation rate, are used in mass production, but they are far from the original taste of soybeans and are less acceptable to consumers.

In order to produce uniform soy protein cross-linked tofu with gel structure using magnesium chloride as a coagulant, fats and oils and emulsifiers are introduced, and its rapid effect is controlled by the water-in-oil emulsified form containing magnesium chloride as the internal phase. Coagulants for tofu have been developed. As one of them, it is disclosed in Patent Document 1 and Patent Document 2. There is a water-in-oil emulsified coagulant in which vegetable oil and fat and polyglycerin fatty acid ester are used as an oil phase and an aqueous magnesium chloride solution is used as an aqueous phase to homogenically emulsify. On the other hand, Patent Document 3 proposes a coagulant composition in which polyhydric alcohol and magnesium chloride containing dextrin are mixed and dispersed in an oil phase composed of a propylene glycol fatty acid ester containing a polyglycerin condensed ricinoleic acid ester to form fine particles. Has been done.

The magnesium chloride coagulation preparation in the form of dispersed emulsification in oil described in the above patent document greatly controls the rapidity of magnesium chloride in the soymilk coagulation process, and together with the spread of the automatic tofu coagulation production system, mass production of tofu has become established. While the industrial development of the tofu manufacturing industry has been promoted for the past 15 years, tofu produced by coagulating soymilk with the magnesium chloride coagulation preparation has a uniform flavor and quality, so it is a characteristic soybean and soymilk. Many consumers prefer tofu, which has a unique flavor derived from. Furthermore, there is an increasing demand for tofu with a new flavor with a different taste and aroma, and tofu with a distinctive texture.

However, the coagulant for tofu, which is a water-in-oil emulsion described in Patent Documents 1 and 2, has a limitation on the magnesium chloride concentration in the preparation due to the stability of the preparation itself. That is, since the amount of the coagulant added is large in the soymilk coagulation step, the amount of the corresponding oil phase component is also large. Due to the influence of the amount of the oil phase component, the flavor of soymilk itself is lowered and the taste of magnesium chloride is lowered. With respect to 1000 kg of normal soymilk, soymilk coagulation is brought about with a standard addition amount of 3 kg of magnesium chloride (salt equivalent to 6 hydroxides). In Patent Document 2, the maximum concentration of magnesium chloride (six-hydrate equivalent) in the coagulant is 40% by weight, and it is necessary to add 7.5 kg of the coagulant, which is a water-in-oil emulsion, to satisfy the standard addition amount. Yes, the tofu contains 4.5 kg of oil phase component. Further, it is disclosed that the coagulant for tofu, which is a water-in-oil emulsion described in Patent Document 4, contains up to 55.5% by weight of magnesium chloride (salt hexahydrate equivalent) in the coagulant. Even in this case, it is necessary to add 5.4 kg of the coagulant to satisfy the standard addition amount, and 2.4 kg of the oil phase component is contained in the tofu.

Further, the coagulant for tofu described in Patent Document 3 is a coagulant in which a finely pulverized product of magnesium chloride is dispersed in a polyol fatty acid ester containing a polyglycerin condensed ricinoleic acid ester. The dispersed magnesium chloride fine powder has a particle size distribution of 50 μm or less, and it is essential that a saccharide and a polyhydric alcohol are contained as a wetting / dispersing aid for the wet pulverization treatment. Therefore, the coagulation reaction varies, and the characteristic tofu flavor derived from soybean is remarkably eliminated, resulting in lack of characterization of tofu products.

Japanese Unexamined Patent Publication No. 10-57002 Japanese Unexamined Patent Publication No. 2000-32942 Japanese Unexamined Patent Publication No. 2006-101848 Japanese Unexamined Patent Publication No. 2015-100280

Therefore, the present invention is a coagulant for tofu of a water-in-oil emulsion having an excellent "delayed effect" that slowly releases magnesium chloride in the aqueous phase when dispersed in soymilk, and the concentration of magnesium chloride is high. Provided is a coagulant for tofu, which is higher than the conventional one, sufficiently reflects the flavor, and suppresses the oiliness derived from the oil phase component as much as possible. Further, the present invention provides a tofu coagulant composition capable of imparting a new flavor and texture to tofu.

As a result of diligent research to solve the above problems, the present inventors have derived from an oil-in-oil emulsion having an oil phase containing oil and fat and polyglycerin condensed ricinolic acid ester and an aqueous phase containing magnesium chloride. By emulsifying the oil phase and the aqueous phase in a temperature range equal to or higher than the boiling point of water in producing the coagulant for tofu, the concentration of magnesium chloride is higher than before and the flavor is sufficiently reflected. The present invention has been completed by finding that a coagulant for tofu with minimal oiliness derived from an oil phase component can be obtained.

Further, the present inventors have found that a tofu coagulant composition containing a coagulant for tofu and a taste agent and / or a modifier can impart a new flavor and texture to tofu, and the present invention has been made. Was completed.

That is, the present invention is a coagulant for tofu, which comprises a water-in-oil emulsion having an oil phase containing an oil and fat and a polyglycerin condensed ricinolic acid ester and an aqueous phase containing magnesium chloride.
The tofu coagulant is characterized in that the concentration of magnesium chloride (anhydrous) in the tofu coagulant is 27 to 42% by mass.

Further, the present invention is a tofu coagulant composition containing a tofu coagulant and a taste agent and / or a modifier.

Furthermore, the present invention is a method for producing a tofu or tofu-like food, which comprises adding the coagulant for tofu or the coagulant composition for tofu to a raw material containing at least soybean protein.

Furthermore, the present invention is a method for producing a coagulant for tofu, which comprises a water-in-oil emulsion having an oil phase containing an oil and fat and a polyglycerin condensed ricinolic acid ester and an aqueous phase containing magnesium chloride. ,
A method for producing a coagulant for tofu, which comprises emulsifying the oil phase and the aqueous phase in a temperature range equal to or higher than the boiling point of water.

Furthermore, the present invention is a method for producing a tofu coagulant composition, which comprises blending a taste agent and / or a modifier with a tofu coagulant.

The coagulant for tofu of the present invention has a higher concentration of magnesium chloride than the conventional one, sufficiently reflects the flavor, and suppresses the oiliness derived from the oil phase component as much as possible. Then, by using this, it is possible to sufficiently bring out the flavor of magnesium chloride and to provide tofu without any unpleasant taste derived from oiliness.

Further, since the coagulant composition for tofu of the present invention can impart a new flavor and texture to tofu, it is possible to change the flavor and texture of tofu and make it into a variety.

Further, the method for producing a coagulant for tofu of the present invention does not require a special machine because it only emulsifies the oil phase and the aqueous phase in a temperature range equal to or higher than the boiling point of water.

Furthermore, the method for producing the coagulant composition for tofu of the present invention does not require a special machine because it only mixes a taste agent and / or a modifier with the coagulant for tofu.

The coagulant for tofu of the present invention is a coagulant for tofu composed of a water-in-oil emulsion having an oil phase containing an oil and fat and a polyglycerin condensed ricinolic acid ester and an aqueous phase containing magnesium chloride.
The concentration of magnesium chloride (anhydrous) in the coagulant is 27 to 42% by mass (hereinafter, simply referred to as "%"), preferably 27 to 40%.

The fats and oils used in the oil phase are not particularly limited as long as they are edible triglycerides and diglycerides, and examples thereof include vegetable fats and oils originating from vegetable oils. Examples of such vegetable fats and oils include vegetable fats and oils such as soybean oil, rapeseed oil, corn oil, rice bran oil, palm oil, palm oil, and medium-chain fatty acid triglyceride (MCT) made from palm oil.

The polyglycerin condensed ricinolic acid ester used in the oil phase is an esterification product of polyglycerin and condensed ricinolic acid, and can be produced by an esterification reaction known per se. The number of glycerin units in the glycerin polymer constituting this polyglycerin condensed ricinol acid ester is not particularly limited, but the average degree of polymerization of glycerin is preferably 4 to 6 from the viewpoint of emulsion stability. From the same viewpoint, the condensed ricinoleic acid preferably has a structure in which 2 to 5 molecules of ricinoleic acid are condensed. Examples of such polyglycerin condensed ricinoleic acid ester include Poem PR-100 (manufactured by RIKEN Vitamin Co., Ltd.), SY Glycer CR-310 (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.), and Sunsoft 818SK (Taiyo Kagaku Co., Ltd.). ) Etc. are commercially manufactured and sold, and these can be used in the present invention.

The content of the fat and oil and the polyglycerin condensed ricinoleic acid ester in the oil phase is not particularly limited, but is, for example, 4: 1 to 1: 4, preferably 2: 1 to 1: 2 in terms of mass ratio. The oil phase may be a mixture of the above components.

The magnesium chloride used in the aqueous phase is magnesium chloride hexahydrate. This magnesium chloride hexahydrate is contained in the aqueous phase at 70 to 100%, preferably 75 to 98%.

In the aqueous phase, water and magnesium chloride hexahydrate are mixed, heated to a temperature range of emulsification above the boiling point of water to dissolve the water, and the temperature is maintained to evaporate the water to evaporate the magnesium chloride concentration. To make it an aqueous phase. Since the aqueous phase is heated above the boiling point of water by this preparation method, the magnesium chloride concentration of the aqueous phase can be increased by evaporating the water as compared with the case where the aqueous phase is simply dissolved in water or boiling water. Specifically, this aqueous phase contains 32 to 47%, preferably 35 to 46% magnesium chloride (anhydrous).

The coagulant for tofu of the present invention can be obtained as a water-in-oil emulsion by emulsifying the oil phase and the aqueous phase in a temperature range above the boiling point of water, preferably 105 to 160 ° C., according to a conventional method. .. Further, at the time of emulsification, any pressure under reduced pressure, normal pressure, or pressure may be used, but normal pressure is preferable. The amounts of the oil phase and the aqueous phase used during emulsification are not particularly limited, but for example, the oil phase is 10 to 30%, preferably 10 to 25%, and the aqueous phase is 70 to 90%, preferably 75. It is preferable to use ~ 90%. The emulsified particles of the water-in-oil emulsion as a coagulant for tofu are preferably fine, and at the time of emulsification, the average particle size of the emulsified particles of the water-in-oil emulsion is 2.0 μm or less. It is preferably 1.5 μm or less. This average particle size is measured by the method described in Examples.

After the emulsification is completed, the coagulant for tofu of the present invention can be obtained by appropriately cooling. This coagulant for tofu has a concentration of magnesium chloride (anhydrous) in the coagulant (water-in-oil emulsion) of 27 to 42%, so that the conventional coagulant for tofu has a low concentration of magnesium chloride (anhydrous). Soymilk can be coagulated with a smaller amount of addition depending on its concentration than the coagulant. As the amount added to soymilk as a coagulant for tofu is small, the amount of oil phase component corresponding to it is also small, which improves the flavor of tofu.

The method for producing tofu using the tofu coagulant of the present invention is not particularly limited, and for example, 0.2 to 1.2% of this tofu coagulant is added to a raw material containing at least soybean protein. Tofu or tofu-like food can be obtained by appropriately stirring and dispersing, placing in a mold, and aging (cooling).

The raw material containing at least soybean protein is not particularly limited, and examples thereof include soymilk and soymilk containing another protein such as milk protein, fish protein, and egg protein. When another protein is contained in the raw material containing at least soybean protein, it is preferable to contain it in an amount equal to or less than that of soybean protein. Among the raw materials containing these soybean proteins, soymilk is preferable. The raw material containing at least soybean protein is preferably heated to about 60 to 80 ° C. before adding the coagulant for tofu.

In the above, silk tofu or silk tofu-like food can be obtained by aging while still in the mold. After putting in the mold, after aging a little, break it, put it in the mold, and put a weight on it. Tofu or cotton tofu-like food can be obtained by aging. Furthermore, if these are fried in oil, fried tofu or fried tofu-like food can be produced.

The tofu or tofu-like food thus obtained has a higher concentration of magnesium chloride than before, the flavor is sufficiently reflected, and the oiliness derived from the oil phase component is suppressed as much as possible.

The tofu coagulant composition of the present invention contains a tofu coagulant, a taste agent and / or a modifier.

The tofu coagulant used in the tofu coagulant composition of the present invention tastes at least when used in an amount that coagulates a raw material containing soybean protein unless the concentration of magnesium chloride (anhydrous) is high. The amount of agent and / or modifier is small and no effect is obtained. Therefore, the magnesium chloride (anhydride) concentration in the tofu coagulant is 16% or more, preferably 20 to 42%, more preferably 24-42%, and particularly preferably 27 to 42%. The coagulant for tofu having such a concentration of magnesium chloride (anhydrous) is not particularly limited, and those described in JP-A-2015-100280, the coagulant for tofu of the present invention described above, and the like are used. However, in particular, the coagulant for tofu of the present invention has a high concentration of magnesium chloride (anhydrous) in the coagulant (water-in-oil emulsion) as described above, and is used as a taste agent and / or modified. It is preferable because the pledge agent can be blended in an effective amount.

In order to avoid coalescence of the tofu coagulant with the aqueous phase (magnesium chloride aqueous solution), it is preferable that the taste agent and / or the modifier is contained as a water-in-oil emulsion. The oil phase used for this water-in-oil emulsion is composed of a vegetable oil and a polyglycerin-condensed lecithin acid ester, similarly to the oil phase of the coagulant for tofu, and if necessary, other emulsifiers, for example, , Glycerin fatty acid ester, sucrose fatty acid ester, lecithin and the like can be blended. Fat-soluble taste agents and / or modifiers can be dissolved in this oil phase, and water-soluble ones can be dispersed and blended in this oil phase in a fine powder state. As the aqueous phase used in this water-in-oil emulsion, a water-soluble taste agent and / or modifier can be used. The amount of the tofu coagulant, the taste agent, and / or the modifier in the tofu coagulant composition is not particularly limited, but for example, the tofu coagulant, the taste agent and / or the modifier The content of the water-in-oil emulsion containing the above is 5 to 40%, preferably 10 to 25%. In this case, the concentration of magnesium chloride (anhydrous) in the tofu coagulant composition is 16 to 40%, preferably 20 to 38%.

In addition, the coagulant composition for tofu of the present invention modifies the structure of magnesium chloride acting on the coagulation of soymilk, a taste agent that imparts a taste to the coagulated tofu-like food, and / or the coagulated tofu-like food. Contains a quality modifier. Therefore, since the taste agent and / or the modifier acts as a dispersion at the same time as the dispersion and coagulation action of magnesium chloride on soymilk, the functions of the taste agent and / or the modifier are remarkably and effectively exhibited.

The seasoning used in the tofu coagulant composition of the present invention is not particularly limited, and for example, fruits and vegetables such as yuzu, lemon, peach, mango, apple, orange, melon, watermelon, strawberry, and tomato, and yeast. , Extracts such as spices, seasonings such as spices, soy sauce, miso, and proteolytic products, and sweeteners such as fructose, sugar, oligosaccharides, stevia, xylitol, and aspartame. Among these flavoring agents, extracts, seasonings and oligosaccharides are preferable.

The modifier used in the coagulant composition for tofu of the present invention is not particularly limited, and for example, a glycolytic enzyme that changes the flavor, a proteolytic enzyme, a lipolytic enzyme, a thickening stabilizer that changes the texture, and the like. Examples include gelling agents, protein-binding enzymes, color-changing pigments, starch and the like. Among these modifiers, thickening stabilizers and protein binding enzymes are preferable.

The shape of these taste agents and / or modifiers is not particularly limited, and may be liquid, powder, or the like. A water-in-oil emulsion containing a taste agent and / or a modifier can be prepared according to a conventional method. Further, the concentration of the taste agent and / or the modifier in the water-in-oil emulsion is preferably high, for example, 30 to 80%, preferably 50 to 80%.

The above-mentioned tofu coagulant composition of the present invention can also produce tofu or tofu-like foods, and further, fried tofu or fried tofu-like foods obtained by frying them in the same manner as the tofu coagulant of the present invention.

The tofu or tofu-like food thus obtained undergoes a "water exposure" process in which the taste is easily removed in the manufacturing process and a "boil sterilization" process in which the tofu is easily shrunk due to protein denaturation. , Even in filled tofu, etc., it brings about stable taste and improvement of texture.

Hereinafter, the present invention will be described in detail with reference to examples, but the present invention is not limited to these examples.

Example 1
Manufacture of coagulants for tofu:
The oil phase containing 70 g of polyglycerin condensed ricinoleic acid ester (Sunsoft No. 818SK: manufactured by Taiyo Kagaku Co., Ltd.) and 180 g of rapeseed salad oil (manufactured by Nisshin Oillio Co., Ltd.) was heated to 130 ° C. : Made by Primix Corporation) was set. Separately magnesium chloride container hexahydrate _{(MgCl 2 · 6H 2 O)} ( crystallin: Akokasei Ltd.) was added 100g of water and the temperature was raised to 130 ° C. to 680 g, it was completely dissolved solution. Water was evaporated by holding this at 130 ° C. to bring the total weight to 750 g, which was used as an aqueous phase, and was put into the above-mentioned oil phase at a homomixer rotation speed of 7,000 rpm. After adding the entire amount of the aqueous phase, stirring was continued for 1 minute to obtain 1000 g of a water-in-oil emulsion of a coagulant for tofu.

Example 2
Manufacture of coagulants for tofu:
The oil phase containing 80 g of polyglycerin condensed ricinoleic acid ester, 90 g of rapeseed salad oil, and 20 g of tri (caprylic acid / capric acid) glycerin (Coconade MT: manufactured by Kao Corporation) was heated to 140 ° C., and a homomixer was set. Separately, 500 g of water was added to 800 g of magnesium chloride hexahydrate in a container and the temperature was raised to 140 ° C. to prepare a complete solution. The aqueous phase having a total weight of 810 g by evaporating water by holding this at 140 ° C. was put into the above-mentioned oil phase at a homomixer rotation speed of 7,000 rpm. After adding the entire amount of the aqueous phase, stirring was continued for 1 minute to obtain 1000 g of a water-in-oil emulsion of a coagulant for tofu.

Comparison example 1
Manufacture of coagulants for tofu:
20 g of polyglycerin condensed ricinoleic acid ester and 380 g of rapeseed salad oil were used as oil phases, the temperature was raised to 70 ° C., and a homomixer was set. Separately, 240 g of water was added to 360 g of magnesium chloride hexahydrate in a container, and the solution was prepared as an aqueous phase. This was put into the above-mentioned oil phase at a homomixer rotation speed of 7,000 rpm. After adding the entire amount of the aqueous phase, stirring was continued for 15 minutes to obtain 1000 g of a water-in-oil emulsion of a coagulant for tofu.

Comparison example 2
Manufacture of coagulants for tofu:
70 g of polyglycerin condensed ricinoleic acid ester and 230 g of rapeseed salad oil were used as oil phases, the temperature was raised to 70 ° C., and a homomixer was set. Separately, 240 g of water was added to 460 g of magnesium chloride hexahydrate in a container, and the solution was prepared as an aqueous phase. This was put into the above-mentioned oil phase at a homomixer rotation speed of 7,000 rpm. After adding the entire amount of the aqueous phase, stirring was continued for 15 minutes to obtain 1000 g of a water-in-oil emulsion of a coagulant for tofu.

Trial example 1
Particle size distribution measurement of coagulant for tofu (water-in-oil emulsified particles):
The coagulants for tofu produced in Examples 1 and 2 and Comparative Examples 1 and 2 were stored at 20 ° C. for one week, and a laser diffraction type particle size distribution meter (trade name: SALD-2200 manufactured by Shimadzu Corporation) was used. The average particle size and standard deviation diameter (volume standard, refractive index 1.70-0.20i) were measured. The results are shown in Table 1.

Trial example 2
Manufacture and evaluation of tofu:
Tofu was produced using Brix12 soymilk obtained from Canadian soybean (Galaxy W4) as a raw material and the tofu coagulant produced above. Specifically, 10 kg of soymilk adjusted to 80 ° C. was continuously added in a flow rate tube at 0.5 kg / sec so that the tofu coagulant had a magnesium chloride concentration of 0.2% in the soymilk. Immediately after the addition, the dispersion treatment liquid passed through TK homomixer 7000 rpm was poured into a mold box (430 × 300 × 120: manufactured by SUS), and the whole amount was poured and then aged for 20 minutes to obtain silken tofu. At this time, the time (seconds) until the fluidity in the mold box disappeared (the start of coagulation of soymilk) was measured after the entire amount was poured. In addition, the hardness of the tofu was measured with a round (bar) 〇-adjustable tension gauge. Furthermore, the silk tofu in this mold box is uniformly crushed with a whipper or the like, dewhey water is applied by applying an even press pressure, and remolded to obtain cotton tofu, and the weight ratio of cotton tofu to the weight of silk tofu is measured. Then, this was used as the recovery rate as cotton tofu. This recovery rate indicates the water retention capacity of tofu. In addition, the flavor of cotton tofu and the oiliness of cotton tofu were evaluated according to the following evaluation criteria. These results are also shown in Table 1.

<Criteria for evaluating the flavor of silken tofu>
(Evaluation) (Content)
◎: Strongly feel the flavor of soybeans and the sweetness of magnesium chloride 〇: Feel the flavor of soybeans and the sweetness of magnesium chloride △: Feel the flavor of soybeans and the sweetness of magnesium chloride slightly ×: The flavor of soybeans and the sweetness of magnesium chloride I don't feel at all

<Criteria for evaluating the oiliness of cotton tofu>
(Evaluation) (Content)
◎: No oily feeling or offensive taste derived from oil phase component 〇: Oily feeling or offensive taste derived from oil phase component is hardly felt △: Oily feeling or offensive taste derived from oil phase component is slightly felt ×: Oily , The strange taste remains until later

As shown in Table 1, the water-in-oil emulsion emulsified above the boiling point of water has a small average particle size and a more uniform particle size distribution (small standard deviation) despite the high magnesium chloride concentration. Is. There is a decrease in the amount of oil phase components in soymilk depending on the concentration of magnesium chloride, and this effect works exponentially to develop the flavor of silk tofu and suppress the oiliness of cotton tofu. Furthermore, the small particle size of the aqueous phase (magnesium chloride aqueous solution) of the aqueous emulsion in oil and the uniform particle size distribution affect the denseness of the coagulated structure, so that the delayed effect is stabilized. It is superior in hardness and recovery rate of cotton tofu.

Actual example 3
Coagulant composition for tofu containing a taste agent and production of tofu using the same:
The oil phase containing 270 g of rapeseed salad oil and 30 g of polyglycerin condensed ricinoleic acid ester was heated to 80 ° C., and a homomixer was set. 700 g of fructooligosaccharide syrup (trade name: Mayoligo GY, manufactured by Meiji Co., Ltd.) was heated to 80 ° C. and added dropwise to the oil phase at a homomixer rotation speed of 7,000 rpm. After adding the whole amount of fructooligosaccharide syrup, stirring was continued for 10 minutes to obtain 1000 g of a water-in-oil emulsion containing fructooligosaccharide (flavoring agent).

850 g of the tofu coagulant obtained in Example 1 and 150 g of a water-in-oil emulsion containing the fructooligosaccharide were mixed under M-Revo (bladeless stirrer: manufactured by Emrevo Japan Co., Ltd.). , 1000 g of a tofu coagulant composition containing fructooligosaccharide was obtained.

To 1000 g of soymilk, 6 g of a coagulant composition for tofu containing this fructooligosaccharide was added and coagulated to obtain silken tofu. This silken tofu had a mellow sweetness even after being exposed to water and sterilized by boiling.

Example 4
Coagulant composition for tofu containing a modifier and production of tofu using this:
The oil phase containing 450 g of rapeseed salad oil and 50 g of polyglycerin condensed ricinoleic acid ester was heated to 40 ° C., and M-Revo was set. A water-in-oil (powder) emulsion containing a transglutaminase preparation (modifier) by dispersing 500 g of a transglutaminase preparation (trade name: Activa Supercard Ajinomoto Co., Inc.) in this oil phase under stirring at 1200 rpm. 1000 g was obtained.

750 g of the tofu coagulant obtained in Example 1 and 250 g of a water-in-oil (powder) emulsion containing the transglutaminase preparation are mixed under M-Revo stirring to coagulate the tofu containing the transglutaminase preparation. 1000 g of the agent composition was obtained.

8 g of a tofu coagulant composition containing this transglutaminase preparation was added to 1000 g of soymilk and coagulated to obtain a filled tofu. This filled tofu was rich in elasticity and had a smooth texture.

Example 5
Coagulant composition for tofu containing a taste agent and a modifier, and production of tofu using the same:
The oil phase containing 340 g of rapeseed salad oil and 60 g of polyglycerin condensed ricinolic acid ester is heated to 80 ° C., and M-Revo is set at 1200 rpm, and a xanthan gum preparation (trade name: Echo Gum F DSP Gokyo) is used as a modifier. (Made by Food & Chemical) 200 g was dispersed. A homomixer is set in this dispersed emulsion, and 400 g of caramel syrup (trade name: manufactured by Sundae Syrup HERSHEY) as a flavoring agent at a product temperature of 80 ° C. is added dropwise at a rotation speed of 7,000 rpm, and the whole amount is added and stirred for 10 minutes. Subsequently, 1000 g of a water-in-oil emulsion containing a taste agent (caramel syrup) and a modifier (xanthane gum preparation) was obtained.

Next, the oil phase containing 270 g of rapeseed salad oil and 30 g of polyglycerin condensed ricinolic acid ester was heated to 80 ° C., and 490 g of magnesium chloride hexahydrate (Crystalin Akaho Kasei) was added to 210 g of water under stirring at a homomixer rotation speed of 7,000 rpm. The magnesium chloride aqueous solution dissolved in the oil was added dropwise, and stirring was continued for 15 minutes after the total amount was added to obtain 1000 g of a coagulant for tofu of a water-in-oil emulsion.

250 g of the water-in-oil emulsion containing the taste agent and the modifier and 750 g of the coagulant for tofu of the water-in-oil emulsion are mixed at an M-Revo rotation speed of 1200 rpm to prepare the taste agent and 1000 g of a tofu coagulant composition containing a modifier was obtained.

To 1000 g of soymilk (Bx12) at 80 ° C., 10 g of a tofu coagulant composition containing the caramel syrup and xanthan gum preparation was added and coagulated to produce cotton tofu according to a conventional method. This cotton tofu was a completely new cotton tofu with a juicy texture, having a faint sweetness and a fragrant flavor.

The tofu coagulant and the tofu coagulant composition of the present invention can be used for producing tofu or tofu-like foods.

that's all

Claims (13)

A coagulant for tofu, which comprises a water-in-oil emulsion having an oil phase containing an oil and fat and a polyglycerin condensed ricinolic acid ester and an aqueous phase containing magnesium chloride.
A tofu coagulant characterized in that the concentration of magnesium chloride (anhydrous) in the tofu coagulant is 27 to 42% by mass. A tofu coagulant composition containing a tofu coagulant and a taste and / or modifier. The coagulant composition for tofu according to claim 2, wherein the taste agent and / or the modifier is a water-in-oil emulsion. The tofu coagulant composition according to claim 2 or 3, wherein the tofu coagulant is the tofu coagulant according to claim 1. The claim that the water-in-oil emulsion is 5 to 40% by mass and the concentration of magnesium chloride (anhydrous) in the tofu coagulant composition is 16 to 40% by mass with respect to the tofu coagulant. The coagulant composition for tofu according to 3 or 4. A tofu or tofu-like food comprising adding the tofu coagulant according to claim 1 or the tofu coagulant composition according to any one of claims 2 to 5 to a raw material containing at least soybean protein. Production method. The method for producing tofu or tofu-like food according to claim 6, wherein the raw material containing at least soybean protein is soymilk. A method for producing a coagulant for tofu, which comprises a water-in-oil emulsion having an oil phase containing an oil and fat and a polyglycerin condensed ricinolic acid ester and an aqueous phase containing magnesium chloride.
A method for producing a coagulant for tofu, which comprises emulsifying the oil phase and the aqueous phase in a temperature range equal to or higher than the boiling point of water. The method for producing a coagulant for tofu according to claim 8, wherein the aqueous phase is obtained by dissolving magnesium chloride hexahydrate in water. The method for producing a coagulant for tofu according to claim 8 or 9, wherein the oil phase is used in an amount of 10 to 30% by mass and the aqueous phase is used in an amount of 70 to 90% by mass. A method for producing a tofu coagulant composition, which comprises further adding a taste agent and / or a modifier to the tofu coagulant. The method for producing a coagulant composition for tofu according to claim 11, wherein the taste agent and / or the modifier is a water-in-oil emulsion. The method for producing a tofu coagulant composition according to claim 11 or 12, wherein the tofu coagulant is obtained by the method for producing a tofu coagulant according to any one of claims 8 to 10.