WO2003026442A1

WO2003026442A1 - Tofu emulsion as food material, process for producing the same, processed foods using the tofu emulsion and process for producing the same

Info

Publication number: WO2003026442A1
Application number: PCT/JP2002/009751
Authority: WO
Inventors: Akihiro Taguchi; Eriko Nakagawa; Nobumichi Tokumaru; Yasushi Iwamoto
Original assignee: Asahi Food Processing Co., Ltd.
Priority date: 2001-09-26
Filing date: 2002-09-24
Publication date: 2003-04-03

Abstract

It is intended to provide a food material for various tofu-containing foods which contains tofu in a large amount and has good keeping properties and a high nutritional value. This object can be achieved by a tofu emulsion to be used as a food material characterized by being prepared by finely processing tofu and vegetable protein optionally together with water and then mixing with an edible fat/oil to give an emulsion. This food material can be stored over a long period of time without showing any deterioration in tofu. Moreover, it can be easily blended with various food materials.

Description

TECHNICAL FIELD The present invention relates to a tofu emulsion for a food material, a method for producing the same, a processed food using the tofu emulsion, and a method for producing the same.

TECHNICAL FIELD The present invention relates to a tofu emulsion for food materials, a method for producing the same, and a processed food using the tofu emulsion and a method for producing the same, for the purpose of providing an excellent material used for producing a processed food containing tofu. Background art

In recent years, products such as livestock meat products or fish meat products mixed with tofu have been developed. One of the ingredients, tofu, is difficult to use as it is when processed foods are used, so draining (or squeezing) is necessary. Draining the tofu causes the following problems. It is difficult to adjust the squeezing rate of tofu. Draining (squeezing) process takes time. Bacterial growth and cross-contamination occur during the process. Roughness, graininess, water separation, etc. are likely to occur depending on the drainage rate.

In addition, tofu deteriorates spoiled quickly in freshness, freeze-denatures when frozen, and becomes degraded tofu after thawing, so these properties also pose a problem when producing the food. Therefore, a method for producing tofu that is of the same quality as the raw tofu and has good preservability and compatibility with other materials has been proposed.

For example, there has been proposed a method for producing a frozen tofu paste obtained by adding an indigestible dextrin and a thickening stabilizer to a paste made of tofu (Japanese Patent Laid-Open No. 6-468784).

Frozen emulsion curd consisting of soy protein, edible oil and milk (refer to 1-26 2 7 56), hydrated heat-coagulable vegetable protein and water, and the surface is covered with oil and fat Granular protein material (8-8 5 6 5 8 2) has also been proposed.

As for processed tofu foods made from tofu, there are some foods that have long been familiar as foods, such as cancer mimics. However, in recent years, consumers have been paying attention to their low calorie and low cholesterol due to their health consciousness. In particular, tofu sausage and tofu using tofu as a raw material for sausages and hamburgers, which used to be made from livestock meat. Hamburger hamburger etc. is on the market.

Each of the above-mentioned conventional inventions has exhibited its features. However, as a food material of processed food containing tofu (eg, tofu sausage, tofu hamburger, etc.), uniform miscibility, easy handling and durability of denaturation, etc. There was a problem.

For example, the use of soy protein differs from the direct use of tofu. In addition, the tofu paste prevents tofu from being denatured by freezing and uses a component material different from the components of tofu. In addition, the invention using the coagulating plant protein had the same problems as the invention using the soybean protein.

The present invention provides a stable food material without denaturation by mixing and emulsifying edible oils and fats homogeneously with finely processed tofu and vegetable protein obtained by adding tofu and vegetable protein or water, followed by emulsification. Another object of the present invention is to obtain a stable processed tofu food from a dough comprising the tofu emulsion and meat and / or seafood. Disclosure of the invention

As a result of various studies to achieve the above object, the present inventors finely treated tofu and soybean protein and mixed edible oils and fats to obtain a stable tofu emulsion without denaturation. The inventors have found that the object has been achieved, and have accomplished the present invention. That is, the tofu emulsion for food material of the present invention is obtained by mixing an edible oil and fat with a fine substance obtained by finely treating tofu and vegetable protein obtained by adding tofu and vegetable protein or water, and emulsifying the mixture.

The present invention has been developed with the aim of obtaining a food material for the purpose of improving the preservability of tofu, being homogeneous, and being easily mixed with other foods. In the present invention, the tofu may be cotton tofu or silk tofu. It is preferable that the tofu is not drained (squeezed). If the draining process can be omitted, it is not necessary to consider the disadvantages of the draining process. As the vegetable protein, for example, soy protein, wheat, rice and the like can be used, but soy protein is more preferably used in view of compatibility with tofu.

The blending amount of the vegetable protein in the above is preferably 100 to 100 parts by weight based on 100 parts by weight of tofu. If the amount of the vegetable protein is less than 100 parts by weight with respect to 100 parts by weight of tofu, not only does the water content become too high, so that the freezing resistance is reduced, but also the processing using the obtained tofu emulsion is carried out. When making food, it is not preferable because the amount of water becomes too large.Conversely, when it exceeds 100 parts by weight, the water is too small and the vegetable protein does not swell, and it is denatured due to heat generated by friction. This is not preferable because it causes fineness and hinders emulsification.

When finely treating tofu and vegetable protein, it is better to add water from the viewpoint of preventing denaturation of the vegetable protein by heat and swelling the vegetable protein. However, since tofu contains water, depending on the water content of the tofu, it is not necessary to add water. The amount of water added is preferably less than 500 parts by weight based on 100 parts by weight of tofu. This is because if more than 500 parts by weight of water is added to 100 parts by weight of tofu, the obtained tofu emulsion does not have coagulability and the denaturation during freezing becomes large. The temperature of the water to be added is not particularly limited. Considering the cooling efficiency, for example, it is better to use 0 ° (〜1 ° C.) cold water.

The method for finely treating the tofu and the vegetable protein obtained by adding the tofu and the vegetable protein or the water is not particularly limited, and a known method can be used. Examples of equipment used for fine processing include, but are not particularly limited to, high-speed katsuyu, colloid mill, and silent power kyuichi. While the tofu and vegetable protein or vegetable protein or water-added tofu and vegetable protein are finely treated, it is preferable to cool the mixture of tofu and vegetable protein or water-added tofu and vegetable protein. .

It is preferable that the fine material after the fine treatment has an average particle size of 5 μm or less and a particle size of 10 m or less is 90% or more. This is because a fine product having such a particle size can stabilize the completed tofu emulsion.

As edible oils and fats, edible oils and fats can be widely used, for example, vegetable oils such as rapeseed oil, coconut oil, soybean oil, palm oil, cottonseed oil, corn oil, sesame oil, etc. Animal fats and oils, such as tofu emulsion It is preferable to use vegetable fats and oils in that they are vegetable and have no cholesterol. Further, corn oil and rapeseed oil are more preferably used in terms of flavor and taste, and if all are soybean materials, soybean oil is more preferably used.

The added amount of the edible oil / fat is preferably 10 to 300 parts by weight based on 100 parts by weight of tofu. If the added amount of edible fat is less than 100 parts by weight to 100 parts by weight of tofu, it is not necessary and sufficient to wrap around the fine particles of tofu and vegetable protein, and conversely 300 parts by weight Exceeding the limit may result in an excess of fats and oils, which may adversely affect the taste of food.

The method of adding the edible oil and fat is not particularly limited.For example, the edible oil and fat may be added at a time with stirring, divided into about 2 to 5 times, and added while confirming that the edible oil and fat are dispersed while stirring. Although it is good, it is preferable to add it little by little.

The tofu emulsion of the present invention can be easily mixed with other food materials to produce various foods containing tofu.

In the method for producing a tofu emulsion for food material of the present invention, the tofu and the vegetable protein or the tofu and the vegetable protein to which water has been added are finely treated while cooling, and then the edible oil and fat are added and mixed while cooling. And emulsified, wherein vegetable protein is 100 to 100 parts by weight per 100 parts by weight of tofu, and water is 0 to 500 parts by weight per 100 parts by weight of tofu. The edible fat is 100 to 300 parts by weight based on 100 parts by weight of tofu.

The reason why the fine processing and emulsification are performed while cooling is to improve the quality of the tofu emulsion. Here, it is preferable to keep the temperature of the contents at 1 to 15 ° C for cooling. If the temperature of the contents is lower than 1 ° C, it is not preferable because of the possibility of freezing and denaturation.If the temperature exceeds 15 ° C, oils and fats may be separated, and a uniform and stable emulsion may be obtained. It is not preferable because it becomes difficult to obtain. In addition, from the viewpoint of the quality of the completed tofu emulsion, it is more preferable that the temperature of the contents is 5 to 10 ° C. at least until about 10 minutes after the start of the fine treatment.

FIG. 1 shows an example of a method for producing a tofu emulsion for use as a food material. While cooling (15.C or less), add tofu, soybean protein, and water. Thereafter, edible oils and fats are added, and the mixture is emulsified while continuously cooling while stirring. The tofu emulsion obtained by such a method is homogeneous, withstands storage at a temperature of 10 ° C or less, can be frozen, can be easily mixed with other food materials without fear of deterioration. There is a characteristic.

The processed food using the tofu emulsion for food materials of the present invention is manufactured from the dough comprising the tofu emulsion and meat and / or fish and shellfish. As meat, livestock meat such as beef, pork, mutton, goat, horse, and porch, poultry meat such as chicken, duck, turkey, pigeon, and duck can be used. Fish and shellfish can be used except for parts that are not edible, such as shells, and fish meat and its surimi, eggs, miso, and offal are suitable.

The content of meat and / or fish and shellfish is preferably 1 to 100 parts by weight based on 100 parts by weight of the tofu emulsion. If the content of the meat, Z or seafood exceeds 100 parts by weight, it is not preferable because the effect of improving the texture by the addition is lost.

When crushing meat and / or seafood, for example,

Or a method using a food cutter or a crusher, but is not particularly limited thereto, and a known method can be used.

The dough preferably further contains one or more selected from starch, flour, animal protein, vegetable protein, and polysaccharide. O Starch, flour, animal protein, vegetable protein, and polysaccharides serve as binders and thickeners o

Specific examples of the starch, cereal flour, animal protein, vegetable protein, and polysaccharide in the above include, for example, raw starch such as potato starch, corn starch, wheat starch, rice starch, waxy starch, arsenic starch, Processed starches such as aged starch, wheat flour, rice flour, corn flour, other starches, xanthan gum, mouth-to-cast bean gum, evening malin gum, etc., gums such as carrageenan, alginic acid, pectin, and agar Examples include polysaccharides and proteins such as gelatin, soy protein, and egg white.

The content of starch, flour, animal protein, vegetable protein, and polysaccharide in the dough is 0.01 to 500 parts by weight with respect to 100 parts by weight of the tofu emulsion. preferable. If the content of starch, flour, animal protein, vegetable protein, and polysaccharide in the dough exceeds 500 parts by weight, it is not preferable because soft texture is lost when tofu is used. Because.

In addition, the dough can appropriately contain vegetables, seasonings, and spices according to purposes.

The dough can be processed foods such as tofu hamburger, tofu sausage, tofu hanpan, tofu karaage, tofu satsumaage, and the like in a usual manner. The method for producing a processed food using the tofu emulsion for a food material of the present invention is selected from the above-mentioned tofu emulsion, meat and / or seafood, starch, flour, animal protein, vegetable protein, and polysaccharide. It is manufactured from a dough obtained by kneading one or more kinds of selected mixtures, seasonings and spices. In addition, the meat and / or seafood is used in an amount of 1 to 100 parts by weight with respect to 100 parts by weight of the tofu emulsion, and the starch, flour, animal protein, vegetable protein, and polysaccharide are included in the above. One or a mixture of two or more selected from the group consisting of 0.01 to 500 parts by weight based on 100 parts by weight of the tofu emulsion.

In the above, the kneading method can use a known method, and is not particularly limited, and examples thereof include a silent cutlet, a kneader, and a high-speed cutlet. BRIEF DESCRIPTION OF THE FIGURES

FIG. 1 is a block diagram showing an example of a method for producing a tofu emulsion of the present invention.

BEST MODE FOR CARRYING OUT THE INVENTION

(1) Production of tofu emulsion

(Example 1)

Add 500 g of cotton tofu (water content: 85%), 500 g of silk tofu (water content: 88%), 250 g of soy protein, and 500 g of water at 0 ° C, and mix thoroughly. While stirring with a cutlet, add 250 g of corn salad oil in three portions, and after about 20 minutes, Thus, tofu emulsion 1 for a food material of the present invention was obtained. Tofu emulsion 1 had a tofu content of 66.7% and a solid content of 40.2%.

(Example 2)

Add 750 g of cotton tofu (85% moisture), 750 g of silk tofu (88% moisture), and 250 g of soybean protein, mix well, and stir with high-speed cutlet. After adding separately, and after elapse of about 20 minutes, tofu emulsion 2 for a food material of the present invention was obtained. The tofu content of tofu emulsion 2 was 66.7%, and the solid content was 40.4%.

(Example 3)

The same operation as in Example 1 was repeated, except that 500 g of silk tofu was replaced with 1000 g, 500 g of water was replaced with 250 g, and 250 g of corn salada oil was replaced with 500 g of soybean oil. A tofu emulsion 3 for the material was obtained. Tofu emulsion 3 had a tofu content of 60.0% and a solid content of 34.1%.

(Example 4)

The same operation as in Example 1 was repeated, except that 500 g of cotton tofu was changed to 0 g, to obtain tofu emulsion 4 for a food material of the present invention. Tofu emulsion 4 had a tofu content of 33.3% and a solids content of 32.5%. -(Example 5)

The same operation as in Example 1 was repeated, except that 500 g of cotton tofu was changed to 0 g and 250 g of corn salad oil was changed to 375 g, to obtain tofu emulsion 5 for a food material of the present invention. Tofu emulsion 5 had a tofu content of 30.8% and a solid content of 37.7%.

(2) Manufacture of tofu sausage

(Example 6)

Add 50.0 kg of tofu, 5.0 kg of soybean protein and 1.5 kg of water at 0 ° C, mix well, and stir with a high-speed cutter, add 6.47 kg of palm oil in three portions, add 20 After about a minute, tofu emulsion 6a for a food material of the present invention was obtained.

Separately, 22.18 kg of chicken, 92 kg of salt and 4.2 kg of ice water The high-speed cutlet was further refined to obtain 6 b of chicken after processing.

Add the processed chicken 6b to the tofu emulsion 6a, knead it with Silent Kaya Yuichi, and then add 11.09kg edamame, 4.62kg margarine, 2.77kg starch, 0.65kg spice, 0 sugar 26 kg, seasoning 0.17 kg and antioxidant 0.17 kg were added and kneaded with a silent cutter to prepare dough 6c. The adjusted dough 6c showed a good filling property when filling the sheep intestine.

Next, the sheep intestine is filled with the dough 6c using a sausage filling machine, then brought into a smoke house, aged (at a temperature of 60 ° C for 30 minutes), dried (at a temperature of 75 ° C for 30 minutes), and smoked. Heat treatment was performed by sequentially performing smoke (at a temperature of 75 ° C for 15 minutes) and boiling (at a temperature of 80 ° C for 40 minutes) to obtain tofu sausage 6 of the present invention. Tofu sausage 6 had a good texture without fluff.

(Example 7)

Add 200.0 kg of tofu, 5.0 kg of soybean protein and 1.5 kg of water at 0 ° C, mix thoroughly, stir with a high-speed cutlet, add 6.64 kg of palm oil in three portions, add 20 After about a minute, tofu emulsion 7a for a food material of the present invention was obtained.

Separately, 22.78 kg of pork, 0.95 kg of salt and 5.73 kg of ice water were finely ground with a high-speed katsuyu to obtain treated pork 7b.

Add 7b of the processed chicken to 7a of tofu emulsion and knead with Silent Katsu Yuichi, then 4.74 kg of margarine, 2.84 kg of starch, 9.2 lk g of spices, 0.27 kg of sugar Add 0.17 kg of seasoning and 0.17 kg of antioxidant

, Silent katsu kneading in the evening to adjust the dough 7c. The adjusted dough 7c showed a good filling property when filling the sheep intestine.

Then after filling the dough ₇ c to sheep intestine with a filling machine for sausage, loaded into the smokehouse, aged (30 minutes at 60 ° C), dried (30 minutes at a temperature of 75 ° C), smoke Smoke (temperature of 75 ° C. for 15 minutes) and boiling (temperature of 80 ° C. for 40 minutes) were sequentially performed and heat-treated to obtain tofu sausage 7 of the present invention. Tofu sausage 7 had a good texture without fluff.

(Example 8) Add 40.0 kg of tofu, 10.0 kg of soybean protein and 25.0 kg of water at 0 ° C, mix well, and stir with a high-speed cutter.Add 5.22 kg of palm oil in three portions and add for 20 minutes After about a lapse of time, tofu emulsion 8a for a food material of the present invention was obtained.

Separately, 10.1 kg of cod surimi, 1.06 kg of salt and 5.45 kg of ice water were finely ground with a high-speed cutlery to obtain a processed cod surimi 8b.

Tofu emulsion 8a, add processed cod surimi 8b, knead with Silent Kazuyu, then margarine 3.7 lkg, starch 5.85 kg, spices 1.88 kg, sugar 0.32kg, seasoning 1.15 kg of ingredients and 0.26 kg of phosphate were added, and kneaded with a silent cutlery to prepare dough 8c. The adjusted dough 8c showed a good filling property when filling the sheep intestine.

Next, after filling the dough 8c into the sheep intestine using a sausage filling machine, the dough is carried into a smoke house, aged (at 60 ° C for 30 minutes), dried (at 75 ° C for 30 minutes), and smoked. Smoke (temperature of 75 minutes for 15 minutes) and boiling (temperature of 80 ° C. for 40 minutes) were sequentially performed and heat-treated to obtain tofu sausage 8 of the present invention. Tofu sausage 6 had a good texture without fluff.

(3) Production of tofu hamburger steak

(Example 9)

Add 40.0 kg of tofu, 5.0 kg of soybean protein and 10.0 kg of water at 0 ° C, mix thoroughly, and add 3.09 kg of palm oil in three portions while stirring with a high-speed cutlet. After about 20 minutes, tofu emulsion 9a for a food material of the present invention was obtained.

Separately, 20.36 kg of chicken, 0.34 kg of salt and 5.64 kg of ice water were finely ground with a high-speed cutlet to obtain 9 b of chicken after processing.

Add 9b of the processed chicken to 9a of tofu emulsion, knead with a paddle mixer, then 6.79 kg of onions, 3.39 kg of carrots, 3.39 kg of bread crumbs, 1.7 kg of starch, 1.7 kg of soy sauce 0 68 kg, spices 0.48 kg, sugar 0.34 kg and seasonings 1.8 kg were added and kneaded with a paddle type mixer to prepare dough 9c. The dough 9c exhibited good moldability with no deformation during molding. Next, the dough 9c is molded into a round shape using a molding machine, fried in an oil bath (150 ° C for 2 minutes 30 seconds), roasted (180 ° C for 2 minutes 30 seconds), and back-baked (190 At 2 ° C. for 2 minutes) and toasting, tofu hamburger 9 was produced. The tofu hamburg 9 had a good texture without fluffiness.

(Example 10)

Add 20.0 kg of tofu, 5.0 kg of soybean protein and 13.0 kg of water at 0 ° C, mix thoroughly, add 3.48 kg of vegetable oil in three portions while stirring with a high-speed cutlet, and add 3 times. After about 20 minutes, tofu emulsion 10a for a food material of the present invention was obtained.

Separately, 40.33 kg of pork, 0.63 kg of salt and 5.21 kg of ice water were finely ground using a high-speed cutlet to obtain 1 Ob of treated pork.

Tofu Emarujiyon 10 a, pork 10 b after treatment was added, and kneaded with a paddle type mixer, then, onion 6. 32 kg, onions 0. 63kg, carrots 3. 16 kg, breadcrumbs 3. 16 kg _s starch 1. 58 kg, soy sauce 0.63 kg, spices 0.6 kg, sugar 0.32 kg and seasoning 0.95 kg were added, and kneaded with a middle mixer to prepare dough 10 c. The dough 10c exhibited good moldability with no deformation during molding.

Next, the dough 10 c is molded into a round shape using a molding machine, fried in an oil tank (150 ° C for 2 minutes and 30 seconds), roasted (180 ° C for 2 minutes and 30 seconds), and back-baked ( Heat treatment at 190 ° C for 2 minutes) and grilling were performed to produce tofu hamburger steak 10. The tofu hamburger 10 had a good texture without fluff.

(4) Processed foods using tofu emulsion

Tables 1 to 6 show examples of the amounts of Myori Tofu, Dice Tofu Steak, Tofu Putty, Cancer, Tofu Hamburger, and Tofu Power Maboko using the tofu emulsion for food materials of the present invention. Table 1 Examples of blending amounts of Myari Tofu

Table 3 Examples of the amount of tofu putty

Table 4 Examples of amounts of cancer compounds

Tofu emulsion

Cotton tofu 0 g Tofu emulsion 1 0 0 0 g Silk tofu 5 0 0 g Cotton tofu 5 0 0 g Soy protein 2 5 0 g Yam powder 4 5 g Water 5 0 0 g Garlic 3 0 g Edible fat 2 5 0 g Gopo ゥ 5 O g Table 5 Example of the amount of tofu hamburger

Table 6 Example of the amount of tofu mapoco

The tofu emulsion for food materials of the present invention is freezing-resistant, has good stability, and the product is homogenized. It has various effects such as easy mixing with other ingredients (meats, vegetables, etc.).

Further, the tofu emulsion for food material of the present invention has an excellent effect as a healthy food containing a large amount of vegetable protein, as well as an adult food as well as various food materials suitable for a sick, aged, or infant food. .

ADVANTAGE OF THE INVENTION According to the manufacturing method of the processed tofu food of this invention, the place which has favorable moldability and filling property can be adjusted, and the tofu of this invention which can manufacture the food which has favorable texture can be obtained. Processed foods have the advantage of being low in fat and cholesterol, especially low in calories for tofu sausage, and can be stored frozen.

Claims

The scope of the claims

1. A tofu emulsion for food materials, which is obtained by mixing edible oils and fats with a finely processed tofu and vegetable protein obtained by adding tofu and vegetable protein or water, and then emulsifying the resulting mixture.

2. The tofu emulsion for food materials according to claim 1, wherein the fine substance has an average particle size of 5 / m or less and a particle size of 10 zm or less is 90% or more.

3. 100 to 100 parts by weight of vegetable protein and 100 to 100 parts by weight of tofu, 100 to 500 parts by weight of water to 100 parts by weight of tofu, and 100 to 100 parts by weight of edible oil and fat 3. The tofu emulsion for a food material according to claim 1 or 2, wherein the amount is from 10 to 300 parts by weight based on parts by weight.

4. Tofu emulsion for food materials, obtained by finely treating tofu and vegetable protein or vegetable protein with tofu and water while cooling, then adding and mixing edible oil and fat while cooling and emulsifying. The vegetable protein is 100 to 100 parts by weight based on 100 parts by weight of tofu, and water added to the vegetable protein is 0 to 500 parts by weight based on 100 parts by weight of tofu. A method for producing a tofu emulsion for a food material, wherein the edible fat is 100 to 300 parts by weight based on 100 parts by weight of the tofu.

5. The method for producing a tofu emulsion for food material according to claim 4, wherein the cooling is to keep the temperature of the content at 1 ° C to 15 ° C.

6. A process using a tofu emulsion characterized by being manufactured from a dough comprising meat and / or fish and shellfish, according to claim 1, 2, or 3. Food.

7. The dough according to claim 6, wherein the dough further comprises one or more selected from starch, flour, animal protein, vegetable protein, and polysaccharide. Processed food using tofu emulsion.

8. The meat and / or seafood is 1 to 100 parts by weight with respect to 100 parts by weight of the tofu emulsion, and is selected from the starch, flour, animal protein, vegetable protein, and polysaccharide. 9. The tofu emulsion according to claim 7, wherein the one or more kinds are 0.1 to 500 parts by weight based on 100 parts by weight of the tofu emulsion. Processed food using Marjion.

9. Select from the tofu emulsion described in Claims 1, 2 or 3, meat and / or seafood, starch, flour, animal protein, vegetable protein, and polysaccharide. A method for producing a processed food using a tofu emulsion prepared by kneading a dough obtained by kneading one or more kinds of seasonings and spices.

100. The meat and / or seafood is 1 to 100 parts by weight based on 100 parts by weight of the tofu emulsion, and the starch, flour, animal protein, vegetable protein, and polysaccharide are selected from the group consisting of: The tofu emulsion according to claim 9, wherein one or more selected ones are used in an amount of 0.01 to 500 parts by weight based on 100 parts by weight of the tofu emulsion. Manufacturing method of processed food.