WO2013089281A1 - Tofu and method for producing tofu - Google Patents
Tofu and method for producing tofu Download PDFInfo
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- WO2013089281A1 WO2013089281A1 PCT/JP2012/083172 JP2012083172W WO2013089281A1 WO 2013089281 A1 WO2013089281 A1 WO 2013089281A1 JP 2012083172 W JP2012083172 W JP 2012083172W WO 2013089281 A1 WO2013089281 A1 WO 2013089281A1
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- tofu
- soy milk
- lipid content
- lipid
- protein
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/40—Pulse curds
- A23L11/45—Soy bean curds, e.g. tofu
Definitions
- Tofu has been popular as a traditional Japanese food since ancient times. Modern tofu is broadly classified into cotton tofu, silken tofu and filled tofu, but there are other characteristic tofu like hard tofu. Tofu with the tofu in the state is also popular. There are various ways to eat tofu, such as when it is eaten in a cold state, when heated like yudofu, when it is used for cooking purposes such as miso soup, marvo tofu, etc. The person uses different types of tofu depending on their food scene and purpose. In selecting tofu according to the application, the physical properties of tofu are an important indicator.
- Hard tofu is an expression of relative sensation, but in addition to sensory evaluation, it can be compared with the numerical value of “breaking stress” measured using a viscoelasticity measuring device.
- a test method for measuring the breaking stress of tofu there are generally a penetration test or a compression test using a rheometer, and these tests are based on conditions such as plunger shape (mainly cross-sectional diameter), sample shape, compression speed, and the like. Done.
- the penetration test looks at the breaking stress when penetrating the sample at a constant speed using a plunger smaller than the surface area of the sample, and the compression test is performed at a constant speed using a plunger larger than the surface area of the sample.
- the breaking stress when the sample is compressed is observed.
- the former is used for evaluating hardness not paying attention to elasticity
- the latter is used for evaluating hardness accompanied by elasticity.
- Cotton tofu is made by adding a coagulant to soy milk and crushing the tofu that has been coagulated, transferring it to a mold, squeezing while pressing (squeezing process), and causing rebinding. Since the degree of squeezing varies depending on the balance between the soymilk concentration and the amount of coagulant and the size of the press pressure, the hardness of the tofu can be adjusted, so that a hard tofu can be made. However, in the so-called whey that flows out by the squeezing step, useful components such as oligosaccharides are also eluted, resulting in loss of taste.
- a thick soy milk is prepared by reducing the water content.
- the soy milk viscosity becomes high, and the dehydration efficiency at the time of separation from okara becomes poor, which causes a decrease in yield.
- magnesium chloride which is particularly preferred as a coagulant
- the soymilk to be used is the same, the texture can be hardened by increasing the amount of the coagulant to be added.
- the tofu does not become harder, and it is necessary to grasp the coagulant concentration at which the tofu has the maximum hardness.
- the amount of the coagulant added is increased and hardened, there is a problem that even if it is hard, it becomes a brittle gel and water separation during solidification also increases.
- the amount of the coagulant added increases, there is also a problem that an adverse effect on the taste such as an unpleasant taste derived from the coagulant occurs.
- Patent Documents 1 to 3 etc. by making use of food additives such as gelling agents (Patent Documents 1 to 3 etc.) and cross-linking enzymes such as transglutaminase (Patent Documents 4 to 7 etc.), the gel structure is strengthened to make a hard gel. Is also possible. However, these methods have a different texture from conventional tofu and are unacceptable to consumers who do not like the use of food additives. Regarding the background art of the present invention, the following prior art documents can be cited. Japanese Patent Laid-Open No.
- the present inventors have completed the invention having the following contents. That is, the invention according to claim 1 uses the soy milk having a lipid content lower than that of normal soy milk for soybean curd prepared by a conventional method using soybean as a raw material, and does not undergo a squeezing step, so that the breaking stress according to the following compression test method is A tofu having a hardness of 1.0 ⁇ 10 5 dyn / cm 2 or more.
- compression test method A cylindrical tofu having a diameter of 20 mm and a height of 18 mm is placed on the sample table so that the bottom surface of the tofu is in contact with the top surface of the sample table, and a cylindrical plan with a diameter of 50 mm using a rheometer (viscoelasticity measuring device). The breaking stress obtained by compressing the jar from the upper surface direction of the tofu at a speed of 1.0 mm per second is measured.
- the invention according to claim 2 uses the soy milk having a lower lipid content than the normal soy milk for tofu production prepared from soybean as a raw material by a conventional method, and the breaking stress by the following compression test method does not go through the squeezing step.
- a tofu production method characterized in that the tofu has a hardness of 1.0 ⁇ 10 5 dyn / cm 2 or more.
- compression test method A cylindrical tofu having a diameter of 20 mm and a height of 18 mm is placed on the sample table so that the bottom surface of the tofu is in contact with the top surface of the sample table, and a cylindrical plan with a diameter of 50 mm using a rheometer (viscoelasticity measuring device). The breaking stress obtained by compressing the jar from the upper surface direction of the tofu at a speed of 1.0 mm per second is measured.
- the invention according to claim 3 is that the ratio of the lipid content / protein content measured by the following lipid and protein content measurement method is 0.1 to 0.4 in the soymilk in which the lipid content is reduced from that of normal soymilk. It is tofu of Claim 1 characterized by these.
- Lipid content measurement Chloroform-methanol mixed solution improved extraction method.
- Protein content measurement Performed using total nitrogen analysis by Kjeldahl method or combustion method, nitrogen / protein conversion factor 5.71.
- the ratio of the lipid content / protein content measured by the following lipid and protein content measurement method of the soymilk in which the lipid content is reduced as compared with normal soymilk is 0.1 or more and 0.4 or less. It is a manufacturing method of the tofu of Claim 1 characterized by these.
- Lipid content measurement Chloroform-methanol mixed solution improved extraction method.
- Protein content measurement Performed using total nitrogen analysis by Kjeldahl method or combustion method, nitrogen / protein conversion factor 5.71.
- the invention according to claim 5 is the tofu according to claim 1, wherein the soy milk having a lipid content reduced from that of normal soy milk is soy milk in which the lipid is separated and reduced from the normal soy milk by a centrifugal separator. is there.
- the invention according to claim 6 is the production of tofu according to claim 1, characterized in that the soy milk having a lipid content reduced from that of normal soy milk is soy milk in which the lipid is separated and reduced from the normal soy milk by a centrifugal separator. Is the method.
- the soybean that can be used in the present invention is not particularly limited as long as it is a raw material capable of producing soy milk, such as whole grain soybeans, molted soybeans, molted and dehulled soybeans, powdered soybeans, defatted soybeans, separated soybean proteins, and concentrated soybean proteins. Moreover, it can use arbitrarily regardless of domestic soybean and foreign soybean, and these mixtures may be sufficient.
- the soy milk used in the present invention is a soy milk having a lipid content reduced from that of a normal soy milk for tofu production prepared by a conventional method using soybean as a raw material.
- the normal soy milk for tofu production prepared from soybeans as a raw material is the soy milk with the ability to be made into tofu extracted from the above-mentioned raw material soybeans, or defatted soybeans and separated soy protein.
- it is soy milk capable of producing tofu by mixing raw materials, water, and vegetable oils (including phospholipids) such as soybean oil into an emulsion.
- soy milk 3.6% protein, 2.0% fat (in this case, 0.56 F / P ratio), filled tofu (Soy milk): Protein 5.0%, Lipid 3.1% (F / P ratio 0.62), Silk tofu (Soy milk): Protein 4.9%, Lipid 3.0% (F / P ratio 0.62)
- the soymilk having a lipid content lower than that of normal soymilk is obtained by reducing the lipid by the method described later, and the ratio of lipid content / protein content (in this specification, sometimes referred to as “F / P ratio”) is lower than that of normal soymilk.
- Soy milk preferably a soy milk having an F / P ratio of 0.1 to 0.4.
- F / P ratio is less than 0.1, a so-called protein gel is obtained, and the quality is far from the texture and taste of tofu.
- the F / P ratio exceeds 0.4, it becomes difficult to produce a difference from normal soy milk.
- the lipid content was measured by a chloroform-methanol mixture improved extraction method, and the protein content was calculated by performing a total nitrogen analysis by a conventional method (Kjeldahl method or combustion method) and using a nitrogen / protein conversion factor of 5.71.
- a method of producing soy milk with reduced lipid content (1) Use raw soybeans with low lipid content. (2) Use defatted soybean, separated soybean protein, or concentrated soybean protein. (3) Normal soymilk is centrifuged to separate and reduce lipid components. However, in the case of (1), raw soybeans having an F / P ratio of 0.4 or less are generally not available at present.
- soy milk can be prepared by mixing water and soybean oil (including phospholipids).
- a method of adjusting the lipid content so that the F / P ratio is 0.1 or more and 0.4 or less can be used by preparing soymilk by mixing with whole fat soybeans.
- tofu prepared using currently available defatted soybean, separated soybean protein, and concentrated soybean protein tends to be inferior in quality such as taste and flavor.
- the method (3) is the most reliable and preferable in terms of quality for solving the problems of the present invention. Separation of lipid components from soy milk by a centrifuge can be performed in the same manner as cream separation from milk.
- the centrifuge used may be a batch type or a continuous type. In the case of mass production, a continuous centrifuge is preferable, and for example, a cream separator used in the dairy industry can be used.
- Patent Document 8 describes that soy milk with improved taste can be obtained by separating lipids of soy milk using a centrifuge, and Patent Document 9 describes an efficient method for producing lipid-separated soy milk.
- these patent documents do not disclose that hard tofu can be prepared with soy milk with reduced lipids.
- coagulant for tofu used for coagulation of soy milk all kinds of coagulants used for tofu such as magnesium chloride (garlic), calcium sulfate, calcium chloride, glucono delta lactone can be used. Moreover, crude seawater magnesium chloride obtained when concentrating seawater and collecting salt can also be used.
- the coagulation method may be in accordance with a method for filling tofu or silken tofu that does not require a squeezing process, but according to the method for filling tofu, an appropriate amount of coagulant is added in a cooled state of soy milk with reduced lipids, and then The method of heating and solidifying is preferable for obtaining hard tofu efficiently.
- the filling tofu manufacturing method it can be solidified without losing the oligosaccharide components that have flown out in the manufacturing method that is exposed to water after production like silk tofu or hardened through a squeezing process like cotton tofu. .
- the hardness of tofu can be measured using a rheometer as described above. In the case of tofu, a penetration test or a compression test is used as a test method for measuring the breaking stress.
- the tofu hardness measurement in the present invention uses a compression test that can evaluate the hardness with elasticity. This is because a major reason why hard tofu is required is that it is difficult to boil when cooking.
- the breaking stress in the compression test is considered to reflect the difficulty of boiling.
- a cylindrical tofu having a diameter of 20 mm and a height of 18 mm is placed on the sample stage so that the bottom surface of the tofu is in contact with the upper surface of the rheometer (CR-500DX manufactured by Sun Science Co., Ltd.).
- the breaking stress obtained by compressing a 50 mm cylindrical plunger at a rate of 1.0 mm per second from the top surface direction of the tofu can be used as an index.
- the soy milk produced based on the conventional method at the tofu factory production site was subjected to the test.
- This soy milk is soy milk obtained by using Canadian soybeans, soaking overnight and then grinding with a grinder while adding water, heating in an indirect steamer, and separating okara with a screw press (normal soy milk).
- the normal soymilk is made 65 ° C., and dispensed into a centrifuge tube for a high-speed centrifuge (Hitachi Koki Co., Ltd. 18PR-52) in a lab. Centrifugation was performed for about 6000 ⁇ g) for 20 minutes. After centrifuging, the suspended matter in the upper layer of the tube was removed, and the lower layer of soymilk was collected (soymilk sample 1).
- soymilk sample 1 filled tofu was prepared as follows. That is, a coagulant (magnesium chloride) was added to soymilk sample 1 cooled to 5 ° C. so as to be 0.3% by weight with respect to the weight of soymilk, and the filled tofu container was fully poured. The package film was covered and sealed, and heated and solidified in a constant temperature water bath at 85 ° C. for 45 minutes to obtain a tofu sample 1.
- a coagulant magnesium chloride
- Example 1 The same procedure as in Example 1 was performed except that the number of rotations of the centrifugation described in Example 1 was changed to 12000 rpm (centrifugal acceleration about 13000 ⁇ g at the center of the tube), and soymilk sample 2 and tofu sample 2 were obtained. It was. Comparative Example 1 Using the normal soymilk (soymilk sample 3) before being subjected to the centrifugation described in Example 1, cooled to 5 ° C. without being subjected to the centrifugation operation, and carried out the filling tofu trial production as in Example 1, A tofu sample 3 was obtained.
- Comparative Example 2 A soymilk sample 4 and a tofu sample 4 were obtained in the same manner as in Example 1 except that the temperature of the normal soymilk described in Example 1 was changed to 35 ° C. and the centrifugation time was changed to 15 minutes.
- Comparative Example 3 Add 600 ml of water to 100 g of commercially defatted soybean (“Industrial Beans” manufactured by Showa Sangyo Co., Ltd.), crush it with a home mixer, transfer to a round bottom flask, heat in a hot water bath while blowing steam, and hold at 96 ° C. for 7 minutes.
- Commercially defatted soybean (“Industrial Beans” manufactured by Showa Sangyo Co., Ltd.
- Soymilk was extracted, and then solid-liquid separation was performed with a centrifugal dehydrator (Hoku 112, manufactured by Kokusan Co., Ltd.) to obtain soymilk (soymilk sample 5).
- the soymilk sample 5 was cooled to 5 ° C., and the tofu sample 5 was obtained in the same manner as in Example 1 to obtain a tofu sample 5.
- Comparative Example 4 A soymilk sample 6 was prepared in the same manner as in Comparative Example 2 except that 90 g of commercially available defatted soybeans and 10 g of whole fat soybeans (variety name: Miyagi Shirome, used overnight soaked in water, values are weights before water absorption) were used as raw materials. A tofu sample 6 was obtained.
- Test Example 1 is a component analysis of soy milk. Soy milk samples 1 and 2 prepared in Examples 1 and 2 and normal soy milk of Comparative Example 1 (soy milk sample 3), soy milk samples 4 and 5 prepared in Comparative Examples 2 to 4 6 and 6 were analyzed for solid content, lipid content, and protein content based on conventional methods. That is, the solid content was shown as a dry solid content by measuring the weight after drying at 105 ° C. for 24 hours. The lipid content was measured by extracting lipids using a chloroform-methanol mixed solution improved extraction method.
- the protein content was calculated using a nitrogen / protein conversion factor of 5.71 by performing total nitrogen analysis using a Kjeldahl analyzer (Keltech system Kjeltec 2300 manufactured by Foss Japan). The results are shown in Table 1 and Table 2.
- the tofu samples 1 to 6 prepared in Examples 1 and 2 and Comparative Examples 1 to 4 were subjected to a compression test using the above rheometer (CR-500DX, manufactured by Sun Science Co., Ltd.) as follows. Each tofu sample was transferred to a petri dish, cut and aligned to a height of 18 mm, and die-cut into a cylindrical shape with a diameter of 20 mm.
- the tofu sample 2 had a hardness at which the compressive breaking stress exceeded 1.0 ⁇ 10 5 dyn / cm 2 . Further, the tofu sample 2 having a lower F / P ratio was harder tofu. On the other hand, the tofu sample 3 produced using normal soymilk (F / P ratio: 0.67), and the soymilk sample 4 (F / P ratio: 0.43) with an F / P ratio exceeding 0.4 were used. The prepared tofu sample 4 had the same coagulant concentration, but the compression breaking stress was 0.78 ⁇ 10 5 dyn / cm 2 , 0.89 ⁇ 10 5 dyn / cm 2 and 1.0 ⁇ 10 5 dyn / cm, respectively. The hardness was below 2 .
- the tofu sample 5 and the tofu sample 6 prepared using the soymilk sample 5 and the soymilk sample 6 using defatted soybeans or the like and having an F / P ratio of less than 0.1.
- the hardness at which the compressive breaking stress exceeded 1.82 ⁇ 10 5 dyn / cm 2 , 1.61 ⁇ 10 5 dyn / cm 2 and 1.0 ⁇ 10 5 dyn / cm 2 , respectively.
- the lipid content is lowered so far, it becomes a texture that is clogged with a tissue like a so-called protein gel, and it was judged that it is not suitable as a texture of tofu.
- the cotton tofu that has undergone the drawing process has a compressive breaking stress of about 1.0 ⁇ 10 5 dyn / cm 2
- the compression of the present invention is equivalent to or better than that of cotton tofu. It became possible to produce filled tofu with breaking stress.
- the tofu and tofu production method of the present invention provide a new tofu and tofu production method that can easily produce hard tofu without providing a tofu squeezing step.
- the present invention is used in industries that produce tofu and processed foods thereof.
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Abstract
The purpose of the present invention is to provide a tofu that shows a breaking stress of 1.0×105 dyn (=1.0 N)/cm2 (approximately 102 gf/cm2) or greater in a compression test, said tofu being manufactured omitting a squeezing step and using neither a food additive nor an enzyme but only a soybean milk and a solidifier, and a method for manufacturing a tofu. The tofu and the method for producing a tofu according to the present invention are characterized by using a soybean milk, which has a lowered lipid content compared with soybean milks that are commonly employed for manufacturing tofu and prepared by a conventional method using soybeans as the starting material, and omitting a squeezing step to give a tofu showing a breaking stress of 1.0×105 dyn/cm2 or greater in a compression test method.
Description
本発明は、大豆を原料に常法により調製した豆腐製造用の通常豆乳より脂肪を低減した豆乳を用いて、絞り工程を経ないで圧縮試験による破断応力が１．０×１０５ｄｙｎ（＝１．０Ｎ）／ｃｍ２（約１０２ｇｆ／ｃｍ２）以上の硬さの豆腐とすることを特徴とする豆腐及び豆腐の製造方法に関する。
The present invention uses soybean milk in which fat is reduced from normal soybean milk for tofu production prepared by a conventional method using soybean as a raw material, and the breaking stress by a compression test is 1.0 × 10 5 dyn (= 1.0N) / cm 2 (about 102 gf / cm 2 ) Tofu having a hardness of not less than 1.
豆腐は日本の伝統食品として古来より親しまれ広く食されている。現代の豆腐は大きくは木綿豆腐、絹ごし豆腐、充填豆腐に分類されるが、それ以外にも堅豆腐のような特徴的な豆腐もあれば、最近はおぼろ豆腐または寄せ豆腐と称される半凝固状態の豆腐を容器に盛り込んだ豆腐等も人気を博している。
豆腐の食され方は、そのまま冷やっこ状態で食される場合、湯豆腐のように加熱して食される場合、味噌汁、マーボー豆腐等の具材として調理用途に使用される場合などさまざまだが、消費者はそれぞれの食シーン、用途に応じて使用する豆腐の種類を使い分けている。
用途に応じた豆腐を選択するにあたり、豆腐の物性が重要な指標となる。豆腐を単純に硬い豆腐と軟らかい豆腐に分けた場合、一般的に「硬い豆腐」が求められる場合は、調理する際に煮崩れしにくいということが大きな理由である。そしてその場合、消費者は「硬い豆腐」として木綿豆腐を選択することが多い。
硬い豆腐とは相対的感覚の表現であるが、官能評価の他、粘弾性測定装置を用いて測定した「破断応力」の数値で比較することができる。
豆腐の破断応力を測定する試験方法としては、一般にレオメーターを用いた貫入試験または圧縮試験があり、これらの試験はプランジャー形状（主として断面径）、試料の形状、圧縮速度等の条件に基づいて行われる。貫入試験は、試料の表面積より小さなプランジャーを用いて、一定速度で試料に貫入させた時の破断応力を見るもので、圧縮試験は、試料の表面積より大きなプランジャーを用いて、一定速度で試料を圧縮させていった時の破断応力を見るものである。
一般的に、前者は弾力に着目しない硬さ、後者は弾力を伴った硬さを評価する場合に用いられる。
硬い豆腐を作る方法としては、以下のような従来法がある。
一般的には、木綿豆腐のように絞り工程を設ける方法が行われる。木綿豆腐は、豆乳に凝固剤を添加して凝固しかけた豆腐を一旦崩して型枠に移し、プレスしながら絞りを行い（絞り工程）、再結着を起こさせて作る。豆乳濃度と凝固剤量のバランス、プレス圧の大小によって絞り程度が変わり豆腐の硬さを調整できるため、硬い豆腐を作ることができる。ただし、絞り工程により流出するいわゆるホエー中に、オリゴ糖等の有用成分も溶出するため、味抜けが生じてしまう。また、崩しや絞りの工程にかかる設備のスペースやコスト、衛生度を保持するためのコストなどの負担が大きいという課題がある。
木綿豆腐のように崩し工程を経ることなく、絹ごし豆腐をそのまま絞る方法が用いられる場合もある。しかしこの方法では脱水効率が悪いため大きな硬さの変化を期待することはできない他、硬さの調整も難しいという問題がある。
一方、絹ごし豆腐や充填豆腐のように絞り工程を経ない豆腐において硬い豆腐を作る方法としては、もともとタンパク質含量の高い大豆原料を用いる、豆乳固形分を上げるという方法がある。しかし、これらの方法で豆腐を硬くするには限度がある。
前者の場合、通常の豆腐作りにはタンパク質含量が３５％~４０％（窒素・タンパク質換算係数５．７１を使用、固形分換算）の原料が用いられることが多いが、一般的に入手可能な大豆原料の中で例えばタンパク質含量が４０％を超えるものは少ない。またたとえそのような原料を用いて常法に従い豆乳を抽出し充填豆腐を作製しても、例えばレオメーターによる圧縮試験において１．０×１０５ｄｙｎ（＝１．０Ｎ）／ｃｍ２を超えるような硬さをもつ豆腐になることはほとんどない。その場合、後述するような凝固剤添加量の増加が必要となる。
後者の場合、加水を減らして濃い豆乳を作製することになるが、常法では豆乳粘度が高くなり、おから分離の際の脱水効率が悪くなるため歩留り低下の要因となる。さらに特に凝固剤として好まれて使用されている塩化マグネシウム（にがり）で凝固させる場合、凝固反応が速いため濃い豆乳では不均一な凝固になりやすいという課題がある。
用いる豆乳は同じでも、添加する凝固剤量を増やすことにより食感を硬くすることもできる。ただし、凝固剤添加量が多いほど豆腐が硬くなるわけではなく、豆腐の硬さが最大となる凝固剤濃度を把握する必要がある。しかし、凝固剤添加量を増やして硬くすると、硬くても脆いゲルになりやすく、凝固時の離水も増加するという課題がある。また凝固剤添加量が増えると凝固剤由来の不快味を感じる等の味への悪影響が出るという課題もある。
一方、ゲル化剤等の食品添加物（特許文献１~３など）やトランスグルタミナーゼのような架橋酵素（特許文献４~７など）を活用してゲル構造を補強することで硬いゲルにすることも可能である。しかしこれらの方法では、従来の豆腐とは異なる食感になる他、食品添加物の使用を好まない消費者には受け入れられないという問題がある。
本発明の背景技術については、下記の先行技術文献を挙げることができる。
特開平１０−２９０６７８号公報
特開平５−３８２６９号公報
特開平５−３０９３３号公報
特開２００７−３１２７２３号公報
特開２００４−２２２６１８号公報
特開２００２−２８１９２８号公報
特開平１１−２２１０３９号公報
特開２０１１−０９２０６９号公報
特開２０１１−１４７３９４号公報
Tofu has been popular as a traditional Japanese food since ancient times. Modern tofu is broadly classified into cotton tofu, silken tofu and filled tofu, but there are other characteristic tofu like hard tofu. Tofu with the tofu in the state is also popular.
There are various ways to eat tofu, such as when it is eaten in a cold state, when heated like yudofu, when it is used for cooking purposes such as miso soup, marvo tofu, etc. The person uses different types of tofu depending on their food scene and purpose.
In selecting tofu according to the application, the physical properties of tofu are an important indicator. When tofu is simply divided into hard tofu and soft tofu, when “hard tofu” is generally required, the main reason is that it is difficult to boil when cooking. And in that case, consumers often choose cotton tofu as “hard tofu”.
Hard tofu is an expression of relative sensation, but in addition to sensory evaluation, it can be compared with the numerical value of “breaking stress” measured using a viscoelasticity measuring device.
As a test method for measuring the breaking stress of tofu, there are generally a penetration test or a compression test using a rheometer, and these tests are based on conditions such as plunger shape (mainly cross-sectional diameter), sample shape, compression speed, and the like. Done. The penetration test looks at the breaking stress when penetrating the sample at a constant speed using a plunger smaller than the surface area of the sample, and the compression test is performed at a constant speed using a plunger larger than the surface area of the sample. The breaking stress when the sample is compressed is observed.
In general, the former is used for evaluating hardness not paying attention to elasticity, and the latter is used for evaluating hardness accompanied by elasticity.
There are the following conventional methods for making hard tofu.
Generally, a method of providing a drawing process like cotton tofu is performed. Cotton tofu is made by adding a coagulant to soy milk and crushing the tofu that has been coagulated, transferring it to a mold, squeezing while pressing (squeezing process), and causing rebinding. Since the degree of squeezing varies depending on the balance between the soymilk concentration and the amount of coagulant and the size of the press pressure, the hardness of the tofu can be adjusted, so that a hard tofu can be made. However, in the so-called whey that flows out by the squeezing step, useful components such as oligosaccharides are also eluted, resulting in loss of taste. In addition, there is a problem that the burden such as the space and cost of equipment for the breaking and squeezing process and the cost for maintaining the sanitary level is large.
A method of squeezing silk tofu as it is without going through a crushing process like cotton tofu may be used. However, this method has a problem that since the dehydration efficiency is poor, a large change in hardness cannot be expected, and it is difficult to adjust the hardness.
On the other hand, as a method for producing hard tofu in tofu that does not undergo a squeezing process, such as silken tofu and filled tofu, there is a method in which soy milk solid content is increased by using a soybean raw material having a high protein content. However, there is a limit to hardening tofu by these methods.
In the former case, raw materials with a protein content of 35% to 40% (using nitrogen / protein conversion factor of 5.71, converted to solid content) are often used for ordinary tofu making, but they are generally available For example, few soy materials have a protein content exceeding 40%. Moreover, even if soy milk is extracted using such raw materials according to a conventional method to produce filled tofu, for example, it will exceed 1.0 × 10 5 dyn (= 1.0 N) / cm 2 in a compression test using a rheometer. It is rare to become tofu with a certain hardness. In that case, it is necessary to increase the amount of the coagulant added as described later.
In the latter case, a thick soy milk is prepared by reducing the water content. However, in the conventional method, the soy milk viscosity becomes high, and the dehydration efficiency at the time of separation from okara becomes poor, which causes a decrease in yield. Furthermore, when coagulating with magnesium chloride (garlic), which is particularly preferred as a coagulant, there is a problem that non-uniform coagulation tends to occur with thick soy milk because the coagulation reaction is fast.
Even if the soymilk to be used is the same, the texture can be hardened by increasing the amount of the coagulant to be added. However, as the amount of the coagulant added increases, the tofu does not become harder, and it is necessary to grasp the coagulant concentration at which the tofu has the maximum hardness. However, when the amount of the coagulant added is increased and hardened, there is a problem that even if it is hard, it becomes a brittle gel and water separation during solidification also increases. Moreover, when the amount of the coagulant added increases, there is also a problem that an adverse effect on the taste such as an unpleasant taste derived from the coagulant occurs.
On the other hand, by making use of food additives such as gelling agents (Patent Documents 1 to 3 etc.) and cross-linking enzymes such as transglutaminase (Patent Documents 4 to 7 etc.), the gel structure is strengthened to make a hard gel. Is also possible. However, these methods have a different texture from conventional tofu and are unacceptable to consumers who do not like the use of food additives.
Regarding the background art of the present invention, the following prior art documents can be cited.
Japanese Patent Laid-Open No. 10-290678 JP-A-5-38269 JP-A-5-30933 JP 2007-31723 A JP 2004-222618 A JP 2002-281828 A JP-A-11-2221039 JP 2011-092069 A JP 2011-147394 A
豆腐の食され方は、そのまま冷やっこ状態で食される場合、湯豆腐のように加熱して食される場合、味噌汁、マーボー豆腐等の具材として調理用途に使用される場合などさまざまだが、消費者はそれぞれの食シーン、用途に応じて使用する豆腐の種類を使い分けている。
用途に応じた豆腐を選択するにあたり、豆腐の物性が重要な指標となる。豆腐を単純に硬い豆腐と軟らかい豆腐に分けた場合、一般的に「硬い豆腐」が求められる場合は、調理する際に煮崩れしにくいということが大きな理由である。そしてその場合、消費者は「硬い豆腐」として木綿豆腐を選択することが多い。
硬い豆腐とは相対的感覚の表現であるが、官能評価の他、粘弾性測定装置を用いて測定した「破断応力」の数値で比較することができる。
豆腐の破断応力を測定する試験方法としては、一般にレオメーターを用いた貫入試験または圧縮試験があり、これらの試験はプランジャー形状（主として断面径）、試料の形状、圧縮速度等の条件に基づいて行われる。貫入試験は、試料の表面積より小さなプランジャーを用いて、一定速度で試料に貫入させた時の破断応力を見るもので、圧縮試験は、試料の表面積より大きなプランジャーを用いて、一定速度で試料を圧縮させていった時の破断応力を見るものである。
一般的に、前者は弾力に着目しない硬さ、後者は弾力を伴った硬さを評価する場合に用いられる。
硬い豆腐を作る方法としては、以下のような従来法がある。
一般的には、木綿豆腐のように絞り工程を設ける方法が行われる。木綿豆腐は、豆乳に凝固剤を添加して凝固しかけた豆腐を一旦崩して型枠に移し、プレスしながら絞りを行い（絞り工程）、再結着を起こさせて作る。豆乳濃度と凝固剤量のバランス、プレス圧の大小によって絞り程度が変わり豆腐の硬さを調整できるため、硬い豆腐を作ることができる。ただし、絞り工程により流出するいわゆるホエー中に、オリゴ糖等の有用成分も溶出するため、味抜けが生じてしまう。また、崩しや絞りの工程にかかる設備のスペースやコスト、衛生度を保持するためのコストなどの負担が大きいという課題がある。
木綿豆腐のように崩し工程を経ることなく、絹ごし豆腐をそのまま絞る方法が用いられる場合もある。しかしこの方法では脱水効率が悪いため大きな硬さの変化を期待することはできない他、硬さの調整も難しいという問題がある。
一方、絹ごし豆腐や充填豆腐のように絞り工程を経ない豆腐において硬い豆腐を作る方法としては、もともとタンパク質含量の高い大豆原料を用いる、豆乳固形分を上げるという方法がある。しかし、これらの方法で豆腐を硬くするには限度がある。
前者の場合、通常の豆腐作りにはタンパク質含量が３５％~４０％（窒素・タンパク質換算係数５．７１を使用、固形分換算）の原料が用いられることが多いが、一般的に入手可能な大豆原料の中で例えばタンパク質含量が４０％を超えるものは少ない。またたとえそのような原料を用いて常法に従い豆乳を抽出し充填豆腐を作製しても、例えばレオメーターによる圧縮試験において１．０×１０５ｄｙｎ（＝１．０Ｎ）／ｃｍ２を超えるような硬さをもつ豆腐になることはほとんどない。その場合、後述するような凝固剤添加量の増加が必要となる。
後者の場合、加水を減らして濃い豆乳を作製することになるが、常法では豆乳粘度が高くなり、おから分離の際の脱水効率が悪くなるため歩留り低下の要因となる。さらに特に凝固剤として好まれて使用されている塩化マグネシウム（にがり）で凝固させる場合、凝固反応が速いため濃い豆乳では不均一な凝固になりやすいという課題がある。
用いる豆乳は同じでも、添加する凝固剤量を増やすことにより食感を硬くすることもできる。ただし、凝固剤添加量が多いほど豆腐が硬くなるわけではなく、豆腐の硬さが最大となる凝固剤濃度を把握する必要がある。しかし、凝固剤添加量を増やして硬くすると、硬くても脆いゲルになりやすく、凝固時の離水も増加するという課題がある。また凝固剤添加量が増えると凝固剤由来の不快味を感じる等の味への悪影響が出るという課題もある。
一方、ゲル化剤等の食品添加物（特許文献１~３など）やトランスグルタミナーゼのような架橋酵素（特許文献４~７など）を活用してゲル構造を補強することで硬いゲルにすることも可能である。しかしこれらの方法では、従来の豆腐とは異なる食感になる他、食品添加物の使用を好まない消費者には受け入れられないという問題がある。
本発明の背景技術については、下記の先行技術文献を挙げることができる。
There are various ways to eat tofu, such as when it is eaten in a cold state, when heated like yudofu, when it is used for cooking purposes such as miso soup, marvo tofu, etc. The person uses different types of tofu depending on their food scene and purpose.
In selecting tofu according to the application, the physical properties of tofu are an important indicator. When tofu is simply divided into hard tofu and soft tofu, when “hard tofu” is generally required, the main reason is that it is difficult to boil when cooking. And in that case, consumers often choose cotton tofu as “hard tofu”.
Hard tofu is an expression of relative sensation, but in addition to sensory evaluation, it can be compared with the numerical value of “breaking stress” measured using a viscoelasticity measuring device.
As a test method for measuring the breaking stress of tofu, there are generally a penetration test or a compression test using a rheometer, and these tests are based on conditions such as plunger shape (mainly cross-sectional diameter), sample shape, compression speed, and the like. Done. The penetration test looks at the breaking stress when penetrating the sample at a constant speed using a plunger smaller than the surface area of the sample, and the compression test is performed at a constant speed using a plunger larger than the surface area of the sample. The breaking stress when the sample is compressed is observed.
In general, the former is used for evaluating hardness not paying attention to elasticity, and the latter is used for evaluating hardness accompanied by elasticity.
There are the following conventional methods for making hard tofu.
Generally, a method of providing a drawing process like cotton tofu is performed. Cotton tofu is made by adding a coagulant to soy milk and crushing the tofu that has been coagulated, transferring it to a mold, squeezing while pressing (squeezing process), and causing rebinding. Since the degree of squeezing varies depending on the balance between the soymilk concentration and the amount of coagulant and the size of the press pressure, the hardness of the tofu can be adjusted, so that a hard tofu can be made. However, in the so-called whey that flows out by the squeezing step, useful components such as oligosaccharides are also eluted, resulting in loss of taste. In addition, there is a problem that the burden such as the space and cost of equipment for the breaking and squeezing process and the cost for maintaining the sanitary level is large.
A method of squeezing silk tofu as it is without going through a crushing process like cotton tofu may be used. However, this method has a problem that since the dehydration efficiency is poor, a large change in hardness cannot be expected, and it is difficult to adjust the hardness.
On the other hand, as a method for producing hard tofu in tofu that does not undergo a squeezing process, such as silken tofu and filled tofu, there is a method in which soy milk solid content is increased by using a soybean raw material having a high protein content. However, there is a limit to hardening tofu by these methods.
In the former case, raw materials with a protein content of 35% to 40% (using nitrogen / protein conversion factor of 5.71, converted to solid content) are often used for ordinary tofu making, but they are generally available For example, few soy materials have a protein content exceeding 40%. Moreover, even if soy milk is extracted using such raw materials according to a conventional method to produce filled tofu, for example, it will exceed 1.0 × 10 5 dyn (= 1.0 N) / cm 2 in a compression test using a rheometer. It is rare to become tofu with a certain hardness. In that case, it is necessary to increase the amount of the coagulant added as described later.
In the latter case, a thick soy milk is prepared by reducing the water content. However, in the conventional method, the soy milk viscosity becomes high, and the dehydration efficiency at the time of separation from okara becomes poor, which causes a decrease in yield. Furthermore, when coagulating with magnesium chloride (garlic), which is particularly preferred as a coagulant, there is a problem that non-uniform coagulation tends to occur with thick soy milk because the coagulation reaction is fast.
Even if the soymilk to be used is the same, the texture can be hardened by increasing the amount of the coagulant to be added. However, as the amount of the coagulant added increases, the tofu does not become harder, and it is necessary to grasp the coagulant concentration at which the tofu has the maximum hardness. However, when the amount of the coagulant added is increased and hardened, there is a problem that even if it is hard, it becomes a brittle gel and water separation during solidification also increases. Moreover, when the amount of the coagulant added increases, there is also a problem that an adverse effect on the taste such as an unpleasant taste derived from the coagulant occurs.
On the other hand, by making use of food additives such as gelling agents (Patent Documents 1 to 3 etc.) and cross-linking enzymes such as transglutaminase (Patent Documents 4 to 7 etc.), the gel structure is strengthened to make a hard gel. Is also possible. However, these methods have a different texture from conventional tofu and are unacceptable to consumers who do not like the use of food additives.
Regarding the background art of the present invention, the following prior art documents can be cited.
前記した従来の豆腐の製造方法においては、上記した従来製法の項ごとに説明した課題が内在しており、期待する硬さの豆腐を従来の製造方法では効率的に製造できないという問題が存在していた。
すなわち、硬い豆腐を作る方法はいろいろあるが、絞り工程を設ければ設備・コスト負担、衛生面等の課題があり、絞り工程を設けない絹ごし豆腐や充填豆腐の場合、硬さに限度があり、歩留りや離水、味、食品添加物使用などの課題があった。
本発明の目的は、絞り工程を設けることなく、食品添加物や酵素を用いず豆乳と凝固剤のみを用いて、圧縮試験での破断応力が１．０×１０５ｄｙｎ（＝１．０Ｎ）／ｃｍ２（約１０２ｇｆ／ｃｍ２）以上という硬さを有する豆腐を製造することにある。 In the above-described conventional tofu production method, the problems described for each of the above-mentioned conventional production methods are inherent, and there is a problem that the conventional production method cannot produce tofu having the expected hardness. It was.
In other words, there are various methods for making hard tofu, but if there is a drawing process, there are problems such as equipment, cost burden, hygiene, etc. There is a limit in hardness in case of silk tofu and filled tofu without a drawing process There were problems such as yield, water separation, taste, and use of food additives.
An object of the present invention is to provide a breaking stress of 1.0 × 10 5 dyn (= 1.0 N) in a compression test using only soy milk and a coagulant without using a squeezing step and without using food additives and enzymes. It is to produce tofu having a hardness of not less than / cm 2 (about 102 gf / cm 2 ).
すなわち、硬い豆腐を作る方法はいろいろあるが、絞り工程を設ければ設備・コスト負担、衛生面等の課題があり、絞り工程を設けない絹ごし豆腐や充填豆腐の場合、硬さに限度があり、歩留りや離水、味、食品添加物使用などの課題があった。
本発明の目的は、絞り工程を設けることなく、食品添加物や酵素を用いず豆乳と凝固剤のみを用いて、圧縮試験での破断応力が１．０×１０５ｄｙｎ（＝１．０Ｎ）／ｃｍ２（約１０２ｇｆ／ｃｍ２）以上という硬さを有する豆腐を製造することにある。 In the above-described conventional tofu production method, the problems described for each of the above-mentioned conventional production methods are inherent, and there is a problem that the conventional production method cannot produce tofu having the expected hardness. It was.
In other words, there are various methods for making hard tofu, but if there is a drawing process, there are problems such as equipment, cost burden, hygiene, etc. There is a limit in hardness in case of silk tofu and filled tofu without a drawing process There were problems such as yield, water separation, taste, and use of food additives.
An object of the present invention is to provide a breaking stress of 1.0 × 10 5 dyn (= 1.0 N) in a compression test using only soy milk and a coagulant without using a squeezing step and without using food additives and enzymes. It is to produce tofu having a hardness of not less than / cm 2 (about 102 gf / cm 2 ).
本発明者らは上記の課題を解決すべく、下記の内容の発明を完成するに至った。
すなわち、請求項１記載の発明は、大豆を原料に常法により調製した豆腐製造用の通常豆乳より脂質含量を低減した豆乳を用いて、絞り工程を経ないで下記圧縮試験方法による破断応力が１．０×１０５ｄｙｎ／ｃｍ２以上の硬さの豆腐とすることを特徴とする豆腐である。
（圧縮試験方法）
直径２０ｍｍ、高さ１８ｍｍの円柱形の豆腐を、該豆腐の底面が試料台の上面に接するように該試料台に置き、レオメーター（粘弾性測定装置）を用いて直径５０ｍｍの円柱形のプランジャーを該豆腐の上面方向から毎秒１．０ｍｍの速度で圧縮して得られる破断応力を測定する。
また、請求項２記載の発明は、大豆を原料に常法により調製した豆腐製造用の通常豆乳より脂質含量を低減した豆乳を用いて、絞り工程を経ないで下記圧縮試験方法による破断応力が１．０×１０５ｄｙｎ／ｃｍ２以上の硬さの豆腐とすることを特徴とする豆腐の製造方法である。
（圧縮試験方法）
直径２０ｍｍ、高さ１８ｍｍの円柱形の豆腐を、該豆腐の底面が試料台の上面に接するように該試料台に置き、レオメーター（粘弾性測定装置）を用いて直径５０ｍｍの円柱形のプランジャーを該豆腐の上面方向から毎秒１．０ｍｍの速度で圧縮して得られる破断応力を測定する。
ついで、請求項３記載の発明は、通常豆乳より脂質含量を低減した豆乳が、下記脂質およびタンパク質含量測定方法で測定した脂質含量／タンパク質含量の比が０．１以上０．４以下であることを特徴とする請求項１に記載の豆腐である。
（脂質およびタンパク質含量測定方法）
脂質含量測定：クロロホルム−メタノール混液改良抽出法で行う。
タンパク質含量測定：ケルダール法または燃焼法による全窒素分析、窒素・タンパク質換算係数５．７１を使用して行う。
さらに、請求項４記載の発明は、通常豆乳より脂質含量を低減した豆乳が、下記脂質およびタンパク質含量測定方法で測定した脂質含量／タンパク質含量の比が０．１以上０．４以下であることを特徴とする請求項１に記載の豆腐の製造方法である。
（脂質およびタンパク質含量測定方法）
脂質含量測定：クロロホルム−メタノール混液改良抽出法で行う。
タンパク質含量測定：ケルダール法または燃焼法による全窒素分析、窒素・タンパク質換算係数５．７１を使用して行う。
つぎに、請求項５記載の発明は、通常豆乳より脂質含量を低減した豆乳が、通常豆乳から遠心分離機で脂質を分離低減した豆乳であることを特徴とする請求項１に記載の豆腐である。
そして、請求項６記載の発明は、通常豆乳より脂質含量を低減した豆乳が、通常豆乳から遠心分離機で脂質を分離低減した豆乳であることを特徴とする請求項１に記載の豆腐の製造方法である。 In order to solve the above problems, the present inventors have completed the invention having the following contents.
That is, the invention according to claim 1 uses the soy milk having a lipid content lower than that of normal soy milk for soybean curd prepared by a conventional method using soybean as a raw material, and does not undergo a squeezing step, so that the breaking stress according to the following compression test method is A tofu having a hardness of 1.0 × 10 5 dyn / cm 2 or more.
(Compression test method)
A cylindrical tofu having a diameter of 20 mm and a height of 18 mm is placed on the sample table so that the bottom surface of the tofu is in contact with the top surface of the sample table, and a cylindrical plan with a diameter of 50 mm using a rheometer (viscoelasticity measuring device). The breaking stress obtained by compressing the jar from the upper surface direction of the tofu at a speed of 1.0 mm per second is measured.
In addition, the invention according to claim 2 uses the soy milk having a lower lipid content than the normal soy milk for tofu production prepared from soybean as a raw material by a conventional method, and the breaking stress by the following compression test method does not go through the squeezing step. A tofu production method characterized in that the tofu has a hardness of 1.0 × 10 5 dyn / cm 2 or more.
(Compression test method)
A cylindrical tofu having a diameter of 20 mm and a height of 18 mm is placed on the sample table so that the bottom surface of the tofu is in contact with the top surface of the sample table, and a cylindrical plan with a diameter of 50 mm using a rheometer (viscoelasticity measuring device). The breaking stress obtained by compressing the jar from the upper surface direction of the tofu at a speed of 1.0 mm per second is measured.
Next, the invention according to claim 3 is that the ratio of the lipid content / protein content measured by the following lipid and protein content measurement method is 0.1 to 0.4 in the soymilk in which the lipid content is reduced from that of normal soymilk. It is tofu of Claim 1 characterized by these.
(Method for measuring lipid and protein content)
Lipid content measurement: Chloroform-methanol mixed solution improved extraction method.
Protein content measurement: Performed using total nitrogen analysis by Kjeldahl method or combustion method, nitrogen / protein conversion factor 5.71.
Furthermore, in the invention according to claim 4, the ratio of the lipid content / protein content measured by the following lipid and protein content measurement method of the soymilk in which the lipid content is reduced as compared with normal soymilk is 0.1 or more and 0.4 or less. It is a manufacturing method of the tofu of Claim 1 characterized by these.
(Method for measuring lipid and protein content)
Lipid content measurement: Chloroform-methanol mixed solution improved extraction method.
Protein content measurement: Performed using total nitrogen analysis by Kjeldahl method or combustion method, nitrogen / protein conversion factor 5.71.
Next, the invention according to claim 5 is the tofu according to claim 1, wherein the soy milk having a lipid content reduced from that of normal soy milk is soy milk in which the lipid is separated and reduced from the normal soy milk by a centrifugal separator. is there.
The invention according to claim 6 is the production of tofu according to claim 1, characterized in that the soy milk having a lipid content reduced from that of normal soy milk is soy milk in which the lipid is separated and reduced from the normal soy milk by a centrifugal separator. Is the method.
すなわち、請求項１記載の発明は、大豆を原料に常法により調製した豆腐製造用の通常豆乳より脂質含量を低減した豆乳を用いて、絞り工程を経ないで下記圧縮試験方法による破断応力が１．０×１０５ｄｙｎ／ｃｍ２以上の硬さの豆腐とすることを特徴とする豆腐である。
（圧縮試験方法）
直径２０ｍｍ、高さ１８ｍｍの円柱形の豆腐を、該豆腐の底面が試料台の上面に接するように該試料台に置き、レオメーター（粘弾性測定装置）を用いて直径５０ｍｍの円柱形のプランジャーを該豆腐の上面方向から毎秒１．０ｍｍの速度で圧縮して得られる破断応力を測定する。
また、請求項２記載の発明は、大豆を原料に常法により調製した豆腐製造用の通常豆乳より脂質含量を低減した豆乳を用いて、絞り工程を経ないで下記圧縮試験方法による破断応力が１．０×１０５ｄｙｎ／ｃｍ２以上の硬さの豆腐とすることを特徴とする豆腐の製造方法である。
（圧縮試験方法）
直径２０ｍｍ、高さ１８ｍｍの円柱形の豆腐を、該豆腐の底面が試料台の上面に接するように該試料台に置き、レオメーター（粘弾性測定装置）を用いて直径５０ｍｍの円柱形のプランジャーを該豆腐の上面方向から毎秒１．０ｍｍの速度で圧縮して得られる破断応力を測定する。
ついで、請求項３記載の発明は、通常豆乳より脂質含量を低減した豆乳が、下記脂質およびタンパク質含量測定方法で測定した脂質含量／タンパク質含量の比が０．１以上０．４以下であることを特徴とする請求項１に記載の豆腐である。
（脂質およびタンパク質含量測定方法）
脂質含量測定：クロロホルム−メタノール混液改良抽出法で行う。
タンパク質含量測定：ケルダール法または燃焼法による全窒素分析、窒素・タンパク質換算係数５．７１を使用して行う。
さらに、請求項４記載の発明は、通常豆乳より脂質含量を低減した豆乳が、下記脂質およびタンパク質含量測定方法で測定した脂質含量／タンパク質含量の比が０．１以上０．４以下であることを特徴とする請求項１に記載の豆腐の製造方法である。
（脂質およびタンパク質含量測定方法）
脂質含量測定：クロロホルム−メタノール混液改良抽出法で行う。
タンパク質含量測定：ケルダール法または燃焼法による全窒素分析、窒素・タンパク質換算係数５．７１を使用して行う。
つぎに、請求項５記載の発明は、通常豆乳より脂質含量を低減した豆乳が、通常豆乳から遠心分離機で脂質を分離低減した豆乳であることを特徴とする請求項１に記載の豆腐である。
そして、請求項６記載の発明は、通常豆乳より脂質含量を低減した豆乳が、通常豆乳から遠心分離機で脂質を分離低減した豆乳であることを特徴とする請求項１に記載の豆腐の製造方法である。 In order to solve the above problems, the present inventors have completed the invention having the following contents.
That is, the invention according to claim 1 uses the soy milk having a lipid content lower than that of normal soy milk for soybean curd prepared by a conventional method using soybean as a raw material, and does not undergo a squeezing step, so that the breaking stress according to the following compression test method is A tofu having a hardness of 1.0 × 10 5 dyn / cm 2 or more.
(Compression test method)
A cylindrical tofu having a diameter of 20 mm and a height of 18 mm is placed on the sample table so that the bottom surface of the tofu is in contact with the top surface of the sample table, and a cylindrical plan with a diameter of 50 mm using a rheometer (viscoelasticity measuring device). The breaking stress obtained by compressing the jar from the upper surface direction of the tofu at a speed of 1.0 mm per second is measured.
In addition, the invention according to claim 2 uses the soy milk having a lower lipid content than the normal soy milk for tofu production prepared from soybean as a raw material by a conventional method, and the breaking stress by the following compression test method does not go through the squeezing step. A tofu production method characterized in that the tofu has a hardness of 1.0 × 10 5 dyn / cm 2 or more.
(Compression test method)
A cylindrical tofu having a diameter of 20 mm and a height of 18 mm is placed on the sample table so that the bottom surface of the tofu is in contact with the top surface of the sample table, and a cylindrical plan with a diameter of 50 mm using a rheometer (viscoelasticity measuring device). The breaking stress obtained by compressing the jar from the upper surface direction of the tofu at a speed of 1.0 mm per second is measured.
Next, the invention according to claim 3 is that the ratio of the lipid content / protein content measured by the following lipid and protein content measurement method is 0.1 to 0.4 in the soymilk in which the lipid content is reduced from that of normal soymilk. It is tofu of Claim 1 characterized by these.
(Method for measuring lipid and protein content)
Lipid content measurement: Chloroform-methanol mixed solution improved extraction method.
Protein content measurement: Performed using total nitrogen analysis by Kjeldahl method or combustion method, nitrogen / protein conversion factor 5.71.
Furthermore, in the invention according to claim 4, the ratio of the lipid content / protein content measured by the following lipid and protein content measurement method of the soymilk in which the lipid content is reduced as compared with normal soymilk is 0.1 or more and 0.4 or less. It is a manufacturing method of the tofu of Claim 1 characterized by these.
(Method for measuring lipid and protein content)
Lipid content measurement: Chloroform-methanol mixed solution improved extraction method.
Protein content measurement: Performed using total nitrogen analysis by Kjeldahl method or combustion method, nitrogen / protein conversion factor 5.71.
Next, the invention according to claim 5 is the tofu according to claim 1, wherein the soy milk having a lipid content reduced from that of normal soy milk is soy milk in which the lipid is separated and reduced from the normal soy milk by a centrifugal separator. is there.
The invention according to claim 6 is the production of tofu according to claim 1, characterized in that the soy milk having a lipid content reduced from that of normal soy milk is soy milk in which the lipid is separated and reduced from the normal soy milk by a centrifugal separator. Is the method.
以下に本発明の実施の形態を説明するが、これらは例示的に示されるもので、本発明の技術思想から逸脱しない限り種々の変形が可能なことはいうまでもない。
本発明に使用できる大豆は、全粒大豆、脱皮大豆、脱皮脱胚軸大豆、粉末大豆、脱脂大豆、分離大豆タンパク、濃縮大豆タンパク等豆乳を作れる原料であれば特に制限はない。また、国産大豆、外国産大豆を問わず任意に使用でき、これらの混合物であっても良い。
本発明に用いる豆乳は、大豆を原料に常法により調製した豆腐製造用の通常豆乳より脂質含量を低減した豆乳である。大豆を原料に常法により調製した豆腐製造用の通常豆乳とは、前記した原料大豆に加水して抽出された、豆腐にすることができる性能を持った豆乳、あるいは脱脂大豆や分離大豆タンパクを豆乳にする場合に行われるように、原料と水と大豆油等の植物油（リン脂質含む）を混合しエマルション化した豆腐製造可能な豆乳のことである。例えば五訂増補日本食品標準成分表より豆乳、豆腐製品のタンパク質、脂質含量を抜き出せば、豆乳：タンパク質３．６％、脂質２．０％（この場合Ｆ／Ｐ比０．５６）、充填豆腐（豆乳）：タンパク質５．０％、脂質３．１％（Ｆ／Ｐ比０．６２）、絹豆腐（豆乳）：タンパク質４．９％、脂質３．０％（Ｆ／Ｐ比０．６２）とあり、これらはすなわち通常豆乳のタンパク質および脂質含量の一例を示している。
通常豆乳より脂質含量を低減した豆乳とは、後記の方法で脂質を低減し、脂質含量／タンパク質含量の比（本明細書では、「Ｆ／Ｐ比」という場合もある）が通常豆乳より低くなっている豆乳、好ましくはＦ／Ｐ比が０．１以上０．４以下となっている豆乳を指す。Ｆ／Ｐ比が０．１未満だといわゆるタンパクゲルとなり豆腐の食感、味からはかけ離れた品質となる。Ｆ／Ｐ比が０．４を上回ると、通常豆乳との差が出にくくなる。なお、脂質含量は、クロロホルム−メタノール混液改良抽出法により測定、タンパク質含量は、常法（ケルダール法または燃焼法）による全窒素分析を行い、窒素・タンパク質換算係数５．７１を使用して算出したものである。
脂質含量を低減した豆乳の製法としては、
（１）脂質含量が少ない原料大豆を用いる。
（２）脱脂大豆または分離大豆タンパク、濃縮大豆タンパクを用いる。
（３）通常豆乳を遠心分離機にかけて、脂質成分を分離低減する。
などの方法が考えられるが、（１）の場合Ｆ／Ｐ比が０．４以下となるような原料大豆は現在のところ一般的には入手できない。（２）の場合、市販の脱脂大豆、分離大豆タンパク、濃縮大豆タンパクはＦ／Ｐ比が０．１未満であるため、水、大豆油（リン脂質含む）を混合して豆乳を作製したり、全脂大豆と混合して豆乳を作製することで、脂質含量をＦ／Ｐ比が０．１以上、０．４以下となるよう調整する方法を用いることができる。ただし、現在入手可能な脱脂大豆、分離大豆タンパク、濃縮大豆タンパクを用いて調製した豆腐は、味・風味など品質的に劣る傾向がある。
（３）の方法が本発明の課題を解決するのに最も確実で、品質的に好ましいと言える。
遠心分離機による豆乳からの脂質成分の分離は、牛乳からのクリーム分離と同様に行うことができる。ただし豆乳エマルションが牛乳に比べて安定なため、豆乳中の脂質を効率よく分離するには遠心分離機条件の十分な検討が必要である。用いる遠心分離機は、バッチ式のものでも連続式のものでも良い。大量生産する場合には連続式の遠心分離機が好ましく、例えば乳業業界で用いられているクリームセパレーターを使用することができる。なお、遠心分離機により豆乳の脂質を分離することで呈味改善された豆乳が得られることが特許文献８、脂質分離した豆乳の効率的な製造方法が特許文献９に記載されている。しかし、これら特許文献には、脂質を低減した豆乳で硬い豆腐を調製できることは開示されていない。
豆乳の凝固に用いる豆腐用凝固剤としては、塩化マグネシウム（にがり）、硫酸カルシウム、塩化カルシウム、グルコノデルタラクトンなど豆腐に用いられるあらゆる種類の凝固剤を使用することができる。また海水を濃縮して食塩を採る時に得られる粗製海水塩化マグネシウムも使用することができる。
凝固の方法は、絞り工程を設けない充填豆腐や絹ごし豆腐等の製法に準じればよいが、充填豆腐の製法に従い、脂質を低減した豆乳を冷却した状態で適当量の凝固剤を添加しその後加熱凝固させる方法が、効率的に硬い豆腐を得るのに好ましい。また充填豆腐製法を用いることにより、絹ごし豆腐のように製造後水にさらしたり、木綿豆腐のように絞り工程を経て硬くする製法では流出してしまうオリゴ糖成分も逃がすことなく凝固させることができる。
豆腐の硬さについては、前述のとおりレオメーターを用いて測定することができる。豆腐の場合、破断応力を測定する試験方法として貫入試験または圧縮試験が用いられる。当発明における豆腐の硬さ測定は、弾力を伴った硬さを評価できる圧縮試験を用いる。これは、硬い豆腐が求められる大きな理由として、調理する際に煮崩れしにくいということが上げられるためである。すなわち、貫入試験による破断応力が高くても脆く崩れやすい場合があり、圧縮試験における破断応力の方が煮崩れの難易度を反映していると考えられるからである。具体的には、例えば直径２０ｍｍ、高さ１８ｍｍの円柱形の豆腐を、該豆腐の底面がレオメーター（サン科学社製 ＣＲ−５００ＤＸ）試料台の上面に接するように該試料台に置き、直径５０ｍｍの円柱形のプランジャーを、該豆腐の上面方向から毎秒１．０ｍｍの速度で圧縮して得られる破断応力を指標とすることができる。当発明によって、当圧縮試験を用いて測定した破断応力が、１．０×１０５ｄｙｎ（＝１．０Ｎ）／ｃｍ２（約１０２ｇｆ／ｃｍ２）以上の硬さの豆腐を、絞り工程を設けることなしに作ることができる。
以下、本発明について実施例を挙げて具体的に説明するが、本発明はこれらの実施例に限定されるものではない。 Embodiments of the present invention will be described below, but these are exemplarily shown, and it goes without saying that various modifications are possible without departing from the technical idea of the present invention.
The soybean that can be used in the present invention is not particularly limited as long as it is a raw material capable of producing soy milk, such as whole grain soybeans, molted soybeans, molted and dehulled soybeans, powdered soybeans, defatted soybeans, separated soybean proteins, and concentrated soybean proteins. Moreover, it can use arbitrarily regardless of domestic soybean and foreign soybean, and these mixtures may be sufficient.
The soy milk used in the present invention is a soy milk having a lipid content reduced from that of a normal soy milk for tofu production prepared by a conventional method using soybean as a raw material. The normal soy milk for tofu production prepared from soybeans as a raw material is the soy milk with the ability to be made into tofu extracted from the above-mentioned raw material soybeans, or defatted soybeans and separated soy protein. As in the case of making soy milk, it is soy milk capable of producing tofu by mixing raw materials, water, and vegetable oils (including phospholipids) such as soybean oil into an emulsion. For example, if the protein and lipid content of soy milk and tofu products are extracted from the Japanese standard food composition table, the soy milk: 3.6% protein, 2.0% fat (in this case, 0.56 F / P ratio), filled tofu (Soy milk): Protein 5.0%, Lipid 3.1% (F / P ratio 0.62), Silk tofu (Soy milk): Protein 4.9%, Lipid 3.0% (F / P ratio 0.62) These are examples of protein and lipid content of normal soy milk.
The soymilk having a lipid content lower than that of normal soymilk is obtained by reducing the lipid by the method described later, and the ratio of lipid content / protein content (in this specification, sometimes referred to as “F / P ratio”) is lower than that of normal soymilk. Soy milk, preferably a soy milk having an F / P ratio of 0.1 to 0.4. When the F / P ratio is less than 0.1, a so-called protein gel is obtained, and the quality is far from the texture and taste of tofu. When the F / P ratio exceeds 0.4, it becomes difficult to produce a difference from normal soy milk. The lipid content was measured by a chloroform-methanol mixture improved extraction method, and the protein content was calculated by performing a total nitrogen analysis by a conventional method (Kjeldahl method or combustion method) and using a nitrogen / protein conversion factor of 5.71. Is.
As a method of producing soy milk with reduced lipid content,
(1) Use raw soybeans with low lipid content.
(2) Use defatted soybean, separated soybean protein, or concentrated soybean protein.
(3) Normal soymilk is centrifuged to separate and reduce lipid components.
However, in the case of (1), raw soybeans having an F / P ratio of 0.4 or less are generally not available at present. In the case of (2), since commercially available defatted soybean, separated soybean protein, and concentrated soybean protein have an F / P ratio of less than 0.1, soy milk can be prepared by mixing water and soybean oil (including phospholipids). A method of adjusting the lipid content so that the F / P ratio is 0.1 or more and 0.4 or less can be used by preparing soymilk by mixing with whole fat soybeans. However, tofu prepared using currently available defatted soybean, separated soybean protein, and concentrated soybean protein tends to be inferior in quality such as taste and flavor.
The method (3) is the most reliable and preferable in terms of quality for solving the problems of the present invention.
Separation of lipid components from soy milk by a centrifuge can be performed in the same manner as cream separation from milk. However, since the soymilk emulsion is more stable than cow's milk, sufficient examination of the centrifuge conditions is necessary to efficiently separate the lipids in the soymilk. The centrifuge used may be a batch type or a continuous type. In the case of mass production, a continuous centrifuge is preferable, and for example, a cream separator used in the dairy industry can be used. Patent Document 8 describes that soy milk with improved taste can be obtained by separating lipids of soy milk using a centrifuge, and Patent Document 9 describes an efficient method for producing lipid-separated soy milk. However, these patent documents do not disclose that hard tofu can be prepared with soy milk with reduced lipids.
As the coagulant for tofu used for coagulation of soy milk, all kinds of coagulants used for tofu such as magnesium chloride (garlic), calcium sulfate, calcium chloride, glucono delta lactone can be used. Moreover, crude seawater magnesium chloride obtained when concentrating seawater and collecting salt can also be used.
The coagulation method may be in accordance with a method for filling tofu or silken tofu that does not require a squeezing process, but according to the method for filling tofu, an appropriate amount of coagulant is added in a cooled state of soy milk with reduced lipids, and then The method of heating and solidifying is preferable for obtaining hard tofu efficiently. In addition, by using the filling tofu manufacturing method, it can be solidified without losing the oligosaccharide components that have flown out in the manufacturing method that is exposed to water after production like silk tofu or hardened through a squeezing process like cotton tofu. .
The hardness of tofu can be measured using a rheometer as described above. In the case of tofu, a penetration test or a compression test is used as a test method for measuring the breaking stress. The tofu hardness measurement in the present invention uses a compression test that can evaluate the hardness with elasticity. This is because a major reason why hard tofu is required is that it is difficult to boil when cooking. That is, even if the breaking stress by the penetration test is high, it may be brittle and easily collapsed, and the breaking stress in the compression test is considered to reflect the difficulty of boiling. Specifically, for example, a cylindrical tofu having a diameter of 20 mm and a height of 18 mm is placed on the sample stage so that the bottom surface of the tofu is in contact with the upper surface of the rheometer (CR-500DX manufactured by Sun Science Co., Ltd.). The breaking stress obtained by compressing a 50 mm cylindrical plunger at a rate of 1.0 mm per second from the top surface direction of the tofu can be used as an index. According to the present invention, the tofu having a hardness of not less than 1.0 × 10 5 dyn (= 1.0 N) / cm 2 (about 102 gf / cm 2 ) measured using the compression test is applied to the squeezing step. Can be made without providing.
EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated concretely, this invention is not limited to these Examples.
本発明に使用できる大豆は、全粒大豆、脱皮大豆、脱皮脱胚軸大豆、粉末大豆、脱脂大豆、分離大豆タンパク、濃縮大豆タンパク等豆乳を作れる原料であれば特に制限はない。また、国産大豆、外国産大豆を問わず任意に使用でき、これらの混合物であっても良い。
本発明に用いる豆乳は、大豆を原料に常法により調製した豆腐製造用の通常豆乳より脂質含量を低減した豆乳である。大豆を原料に常法により調製した豆腐製造用の通常豆乳とは、前記した原料大豆に加水して抽出された、豆腐にすることができる性能を持った豆乳、あるいは脱脂大豆や分離大豆タンパクを豆乳にする場合に行われるように、原料と水と大豆油等の植物油（リン脂質含む）を混合しエマルション化した豆腐製造可能な豆乳のことである。例えば五訂増補日本食品標準成分表より豆乳、豆腐製品のタンパク質、脂質含量を抜き出せば、豆乳：タンパク質３．６％、脂質２．０％（この場合Ｆ／Ｐ比０．５６）、充填豆腐（豆乳）：タンパク質５．０％、脂質３．１％（Ｆ／Ｐ比０．６２）、絹豆腐（豆乳）：タンパク質４．９％、脂質３．０％（Ｆ／Ｐ比０．６２）とあり、これらはすなわち通常豆乳のタンパク質および脂質含量の一例を示している。
通常豆乳より脂質含量を低減した豆乳とは、後記の方法で脂質を低減し、脂質含量／タンパク質含量の比（本明細書では、「Ｆ／Ｐ比」という場合もある）が通常豆乳より低くなっている豆乳、好ましくはＦ／Ｐ比が０．１以上０．４以下となっている豆乳を指す。Ｆ／Ｐ比が０．１未満だといわゆるタンパクゲルとなり豆腐の食感、味からはかけ離れた品質となる。Ｆ／Ｐ比が０．４を上回ると、通常豆乳との差が出にくくなる。なお、脂質含量は、クロロホルム−メタノール混液改良抽出法により測定、タンパク質含量は、常法（ケルダール法または燃焼法）による全窒素分析を行い、窒素・タンパク質換算係数５．７１を使用して算出したものである。
脂質含量を低減した豆乳の製法としては、
（１）脂質含量が少ない原料大豆を用いる。
（２）脱脂大豆または分離大豆タンパク、濃縮大豆タンパクを用いる。
（３）通常豆乳を遠心分離機にかけて、脂質成分を分離低減する。
などの方法が考えられるが、（１）の場合Ｆ／Ｐ比が０．４以下となるような原料大豆は現在のところ一般的には入手できない。（２）の場合、市販の脱脂大豆、分離大豆タンパク、濃縮大豆タンパクはＦ／Ｐ比が０．１未満であるため、水、大豆油（リン脂質含む）を混合して豆乳を作製したり、全脂大豆と混合して豆乳を作製することで、脂質含量をＦ／Ｐ比が０．１以上、０．４以下となるよう調整する方法を用いることができる。ただし、現在入手可能な脱脂大豆、分離大豆タンパク、濃縮大豆タンパクを用いて調製した豆腐は、味・風味など品質的に劣る傾向がある。
（３）の方法が本発明の課題を解決するのに最も確実で、品質的に好ましいと言える。
遠心分離機による豆乳からの脂質成分の分離は、牛乳からのクリーム分離と同様に行うことができる。ただし豆乳エマルションが牛乳に比べて安定なため、豆乳中の脂質を効率よく分離するには遠心分離機条件の十分な検討が必要である。用いる遠心分離機は、バッチ式のものでも連続式のものでも良い。大量生産する場合には連続式の遠心分離機が好ましく、例えば乳業業界で用いられているクリームセパレーターを使用することができる。なお、遠心分離機により豆乳の脂質を分離することで呈味改善された豆乳が得られることが特許文献８、脂質分離した豆乳の効率的な製造方法が特許文献９に記載されている。しかし、これら特許文献には、脂質を低減した豆乳で硬い豆腐を調製できることは開示されていない。
豆乳の凝固に用いる豆腐用凝固剤としては、塩化マグネシウム（にがり）、硫酸カルシウム、塩化カルシウム、グルコノデルタラクトンなど豆腐に用いられるあらゆる種類の凝固剤を使用することができる。また海水を濃縮して食塩を採る時に得られる粗製海水塩化マグネシウムも使用することができる。
凝固の方法は、絞り工程を設けない充填豆腐や絹ごし豆腐等の製法に準じればよいが、充填豆腐の製法に従い、脂質を低減した豆乳を冷却した状態で適当量の凝固剤を添加しその後加熱凝固させる方法が、効率的に硬い豆腐を得るのに好ましい。また充填豆腐製法を用いることにより、絹ごし豆腐のように製造後水にさらしたり、木綿豆腐のように絞り工程を経て硬くする製法では流出してしまうオリゴ糖成分も逃がすことなく凝固させることができる。
豆腐の硬さについては、前述のとおりレオメーターを用いて測定することができる。豆腐の場合、破断応力を測定する試験方法として貫入試験または圧縮試験が用いられる。当発明における豆腐の硬さ測定は、弾力を伴った硬さを評価できる圧縮試験を用いる。これは、硬い豆腐が求められる大きな理由として、調理する際に煮崩れしにくいということが上げられるためである。すなわち、貫入試験による破断応力が高くても脆く崩れやすい場合があり、圧縮試験における破断応力の方が煮崩れの難易度を反映していると考えられるからである。具体的には、例えば直径２０ｍｍ、高さ１８ｍｍの円柱形の豆腐を、該豆腐の底面がレオメーター（サン科学社製 ＣＲ−５００ＤＸ）試料台の上面に接するように該試料台に置き、直径５０ｍｍの円柱形のプランジャーを、該豆腐の上面方向から毎秒１．０ｍｍの速度で圧縮して得られる破断応力を指標とすることができる。当発明によって、当圧縮試験を用いて測定した破断応力が、１．０×１０５ｄｙｎ（＝１．０Ｎ）／ｃｍ２（約１０２ｇｆ／ｃｍ２）以上の硬さの豆腐を、絞り工程を設けることなしに作ることができる。
以下、本発明について実施例を挙げて具体的に説明するが、本発明はこれらの実施例に限定されるものではない。 Embodiments of the present invention will be described below, but these are exemplarily shown, and it goes without saying that various modifications are possible without departing from the technical idea of the present invention.
The soybean that can be used in the present invention is not particularly limited as long as it is a raw material capable of producing soy milk, such as whole grain soybeans, molted soybeans, molted and dehulled soybeans, powdered soybeans, defatted soybeans, separated soybean proteins, and concentrated soybean proteins. Moreover, it can use arbitrarily regardless of domestic soybean and foreign soybean, and these mixtures may be sufficient.
The soy milk used in the present invention is a soy milk having a lipid content reduced from that of a normal soy milk for tofu production prepared by a conventional method using soybean as a raw material. The normal soy milk for tofu production prepared from soybeans as a raw material is the soy milk with the ability to be made into tofu extracted from the above-mentioned raw material soybeans, or defatted soybeans and separated soy protein. As in the case of making soy milk, it is soy milk capable of producing tofu by mixing raw materials, water, and vegetable oils (including phospholipids) such as soybean oil into an emulsion. For example, if the protein and lipid content of soy milk and tofu products are extracted from the Japanese standard food composition table, the soy milk: 3.6% protein, 2.0% fat (in this case, 0.56 F / P ratio), filled tofu (Soy milk): Protein 5.0%, Lipid 3.1% (F / P ratio 0.62), Silk tofu (Soy milk): Protein 4.9%, Lipid 3.0% (F / P ratio 0.62) These are examples of protein and lipid content of normal soy milk.
The soymilk having a lipid content lower than that of normal soymilk is obtained by reducing the lipid by the method described later, and the ratio of lipid content / protein content (in this specification, sometimes referred to as “F / P ratio”) is lower than that of normal soymilk. Soy milk, preferably a soy milk having an F / P ratio of 0.1 to 0.4. When the F / P ratio is less than 0.1, a so-called protein gel is obtained, and the quality is far from the texture and taste of tofu. When the F / P ratio exceeds 0.4, it becomes difficult to produce a difference from normal soy milk. The lipid content was measured by a chloroform-methanol mixture improved extraction method, and the protein content was calculated by performing a total nitrogen analysis by a conventional method (Kjeldahl method or combustion method) and using a nitrogen / protein conversion factor of 5.71. Is.
As a method of producing soy milk with reduced lipid content,
(1) Use raw soybeans with low lipid content.
(2) Use defatted soybean, separated soybean protein, or concentrated soybean protein.
(3) Normal soymilk is centrifuged to separate and reduce lipid components.
However, in the case of (1), raw soybeans having an F / P ratio of 0.4 or less are generally not available at present. In the case of (2), since commercially available defatted soybean, separated soybean protein, and concentrated soybean protein have an F / P ratio of less than 0.1, soy milk can be prepared by mixing water and soybean oil (including phospholipids). A method of adjusting the lipid content so that the F / P ratio is 0.1 or more and 0.4 or less can be used by preparing soymilk by mixing with whole fat soybeans. However, tofu prepared using currently available defatted soybean, separated soybean protein, and concentrated soybean protein tends to be inferior in quality such as taste and flavor.
The method (3) is the most reliable and preferable in terms of quality for solving the problems of the present invention.
Separation of lipid components from soy milk by a centrifuge can be performed in the same manner as cream separation from milk. However, since the soymilk emulsion is more stable than cow's milk, sufficient examination of the centrifuge conditions is necessary to efficiently separate the lipids in the soymilk. The centrifuge used may be a batch type or a continuous type. In the case of mass production, a continuous centrifuge is preferable, and for example, a cream separator used in the dairy industry can be used. Patent Document 8 describes that soy milk with improved taste can be obtained by separating lipids of soy milk using a centrifuge, and Patent Document 9 describes an efficient method for producing lipid-separated soy milk. However, these patent documents do not disclose that hard tofu can be prepared with soy milk with reduced lipids.
As the coagulant for tofu used for coagulation of soy milk, all kinds of coagulants used for tofu such as magnesium chloride (garlic), calcium sulfate, calcium chloride, glucono delta lactone can be used. Moreover, crude seawater magnesium chloride obtained when concentrating seawater and collecting salt can also be used.
The coagulation method may be in accordance with a method for filling tofu or silken tofu that does not require a squeezing process, but according to the method for filling tofu, an appropriate amount of coagulant is added in a cooled state of soy milk with reduced lipids, and then The method of heating and solidifying is preferable for obtaining hard tofu efficiently. In addition, by using the filling tofu manufacturing method, it can be solidified without losing the oligosaccharide components that have flown out in the manufacturing method that is exposed to water after production like silk tofu or hardened through a squeezing process like cotton tofu. .
The hardness of tofu can be measured using a rheometer as described above. In the case of tofu, a penetration test or a compression test is used as a test method for measuring the breaking stress. The tofu hardness measurement in the present invention uses a compression test that can evaluate the hardness with elasticity. This is because a major reason why hard tofu is required is that it is difficult to boil when cooking. That is, even if the breaking stress by the penetration test is high, it may be brittle and easily collapsed, and the breaking stress in the compression test is considered to reflect the difficulty of boiling. Specifically, for example, a cylindrical tofu having a diameter of 20 mm and a height of 18 mm is placed on the sample stage so that the bottom surface of the tofu is in contact with the upper surface of the rheometer (CR-500DX manufactured by Sun Science Co., Ltd.). The breaking stress obtained by compressing a 50 mm cylindrical plunger at a rate of 1.0 mm per second from the top surface direction of the tofu can be used as an index. According to the present invention, the tofu having a hardness of not less than 1.0 × 10 5 dyn (= 1.0 N) / cm 2 (about 102 gf / cm 2 ) measured using the compression test is applied to the squeezing step. Can be made without providing.
EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated concretely, this invention is not limited to these Examples.
豆腐工場製造現場において常法に基づき製造した豆乳を試験に供した。当豆乳は、カナダ産大豆を用いて、一晩浸漬後加水しながらグラインダーで磨砕し、間接蒸煮釜において加熱、スクリュープレス装置でおからを分離して得た豆乳である（通常豆乳）。当通常豆乳を６５℃にして、ラボにおいて高速遠心分離機（日立工機社製１８ＰＲ−５２）用遠心チューブに分注し、専用のアングルローター（ＲＰ２０−２）で８０００ｒｐｍ（チューブ中心の遠心加速度約６０００×ｇ）、２０分間の遠心分離を行った。遠心分離後チューブ上層の浮遊物を取り除き、下層の豆乳を分取した（豆乳試料１）。得られた豆乳試料１を用いて以下のようにして充填豆腐を作製した。すなわち、５℃に冷却した豆乳試料１に豆乳重量に対して０．３重量％となるよう凝固剤（塩化マグネシウム）を添加し、充填豆腐用容器に満注した。パッケージフィルムをかぶせてシールし、８５℃の恒温水槽中で４５分間加熱、凝固させ、豆腐試料１を得た。
The soy milk produced based on the conventional method at the tofu factory production site was subjected to the test. This soy milk is soy milk obtained by using Canadian soybeans, soaking overnight and then grinding with a grinder while adding water, heating in an indirect steamer, and separating okara with a screw press (normal soy milk). The normal soymilk is made 65 ° C., and dispensed into a centrifuge tube for a high-speed centrifuge (Hitachi Koki Co., Ltd. 18PR-52) in a lab. Centrifugation was performed for about 6000 × g) for 20 minutes. After centrifuging, the suspended matter in the upper layer of the tube was removed, and the lower layer of soymilk was collected (soymilk sample 1). Using the obtained soymilk sample 1, filled tofu was prepared as follows. That is, a coagulant (magnesium chloride) was added to soymilk sample 1 cooled to 5 ° C. so as to be 0.3% by weight with respect to the weight of soymilk, and the filled tofu container was fully poured. The package film was covered and sealed, and heated and solidified in a constant temperature water bath at 85 ° C. for 45 minutes to obtain a tofu sample 1.
実施例１に記載の遠心分離の回転数を、１２０００ｒｐｍ（チューブ中心の遠心加速度約１３０００×ｇ）に変更したこと以外は、実施例１と同様に実施し、豆乳試料２と豆腐試料２を得た。
比較例１
実施例１に記載の遠心分離にかける前の通常豆乳（豆乳試料３）を用いて、遠心分離操作に供しないで５℃に冷却して、実施例１と同様に充填豆腐試作を実施し、豆腐試料３を得た。
比較例２
実施例１に記載の通常豆乳の温度を３５℃、遠心分離の時間を１５分間に変更したこと以外は、実施例１と同様に実施し、豆乳試料４と豆腐試料４を得た。
比較例３
市販脱脂大豆（昭和産業社製「産業豆」）１００ｇに６００ｍｌの水を加え、家庭用ミキサーで破砕、丸底フラスコに移し蒸気を吹き込みながら湯煎で加熱、９６℃達温後７分間保持して豆乳を抽出、その後遠心式脱水機（コクサン社製、Ｈ−１１２）で固液分離を行い豆乳を得た（豆乳試料５）。豆乳試料５を５℃に冷却して、実施例１と同様に充填豆腐試作を実施し、豆腐試料５を得た。
比較例４
市販脱脂大豆９０ｇと全脂大豆１０ｇ（品種名：ミヤギシロメ、一晩水浸漬したものを使用、数値は吸水前重量）を原料に用いた以外は、比較例２と同様に実施し、豆乳試料６と豆腐試料６を得た。
試験例１
試験例１は豆乳の成分分析であり、実施例１、２で作製した豆乳試料１、２および比較例１の通常豆乳（豆乳試料３）、比較例２~４で作製した豆乳試料４、５、６について固形分、脂質、タンパク質の含量を常法に基づき分析した。すなわち、固形分は、１０５℃、２４時間乾燥後の重量を測定し乾燥固形分として示した。脂質含量は、クロロホルム−メタノール混液改良抽出法により脂質を抽出し測定した。タンパク質含量は、ケルダール分析装置（フォス・ジャパン社製ケルテックシステム Ｋｊｅｌｔｅｃ２３００）を用いて全窒素分析を行い、窒素・タンパク質換算係数５．７１を用いて算出した。結果を表１、および表２に示す。
実施例１、２および比較例１~４で調製した豆腐試料１~６について、前述のレオメーター（サン科学社製 ＣＲ−５００ＤＸ）による圧縮試験を次の要領で行った。各豆腐試料をシャーレに移し高さ１８ｍｍに切り揃え、直径２０ｍｍの円柱状に型抜きした。該豆腐の底面が試料台の上面に接するように該試料台に置き、直径５０ｍｍの円柱形のプランジャーを該豆腐の上面方向から毎秒１．０ｍｍの速度で降下させ、圧縮による破断応力を測定した。結果を表３、表４に示す。
表１、表３の結果から明らかなように、通常豆乳から脂質を低減し、Ｆ／Ｐ比が０．３６となった豆乳試料１、およびＦ／Ｐ比が０．１８となった豆乳試料２を用いて作製した充填豆腐である豆腐試料１および豆腐試料２は、いずれも圧縮破断応力が１．０×１０５ｄｙｎ／ｃｍ２を超える硬さを有していた。また、Ｆ／Ｐ比の低い豆腐試料２の方が硬い豆腐となった。一方、通常豆乳（Ｆ／Ｐ比：０．６７）を用いて作製した豆腐試料３、Ｆ／Ｐ比が０．４を超えた豆乳試料４（Ｆ／Ｐ比：０．４３）を用いて作製した豆腐試料４は、同じ凝固剤濃度でありながら圧縮破断応力がそれぞれ０．７８×１０５ｄｙｎ／ｃｍ２、０．８９×１０５ｄｙｎ／ｃｍ２と１．０×１０５ｄｙｎ／ｃｍ２を下回る硬さとなった。
一方、表２、表４の結果が示すとおり、脱脂大豆等を使用しＦ／Ｐ比が０．１未満となった豆乳試料５および豆乳試料６を用いて作製した豆腐試料５および豆腐試料６は、圧縮破断応力がそれぞれ１．８２×１０５ｄｙｎ／ｃｍ２、１．６１×１０５ｄｙｎ／ｃｍ２と１．０×１０５ｄｙｎ／ｃｍ２を上回る硬さとなった。しかし、ここまで脂質含量が低下すると、いわゆるタンパクゲルのような組織が詰まった食感となり、豆腐の食感としては適さないと判断された。
ちなみに、表には示していないが、絞り工程を経た木綿豆腐（自社製品例）でも圧縮破断応力は１．０×１０５ｄｙｎ／ｃｍ２程度であり、当発明により木綿豆腐と同等以上の圧縮破断応力をもつ充填豆腐の製造が可能となった。
本発明の豆腐及び豆腐の製造方法は、豆腐の絞り工程を設けることなく、容易に硬い豆腐を製造することができるという新たな豆腐及び豆腐の製造方法を提供する。また、調理用途に硬くて煮崩れしにくい豆腐を望む消費者に対して、オリゴ糖等の成分流出による味抜けがなく、凝固剤の不快味を感じさせないおいしくて硬い豆腐を提供することができる。 The same procedure as in Example 1 was performed except that the number of rotations of the centrifugation described in Example 1 was changed to 12000 rpm (centrifugal acceleration about 13000 × g at the center of the tube), and soymilk sample 2 and tofu sample 2 were obtained. It was.
Comparative Example 1
Using the normal soymilk (soymilk sample 3) before being subjected to the centrifugation described in Example 1, cooled to 5 ° C. without being subjected to the centrifugation operation, and carried out the filling tofu trial production as in Example 1, A tofu sample 3 was obtained.
Comparative Example 2
A soymilk sample 4 and a tofu sample 4 were obtained in the same manner as in Example 1 except that the temperature of the normal soymilk described in Example 1 was changed to 35 ° C. and the centrifugation time was changed to 15 minutes.
Comparative Example 3
Add 600 ml of water to 100 g of commercially defatted soybean (“Industrial Beans” manufactured by Showa Sangyo Co., Ltd.), crush it with a home mixer, transfer to a round bottom flask, heat in a hot water bath while blowing steam, and hold at 96 ° C. for 7 minutes. Soymilk was extracted, and then solid-liquid separation was performed with a centrifugal dehydrator (Hoku 112, manufactured by Kokusan Co., Ltd.) to obtain soymilk (soymilk sample 5). The soymilk sample 5 was cooled to 5 ° C., and the tofu sample 5 was obtained in the same manner as in Example 1 to obtain a tofu sample 5.
Comparative Example 4
A soymilk sample 6 was prepared in the same manner as in Comparative Example 2 except that 90 g of commercially available defatted soybeans and 10 g of whole fat soybeans (variety name: Miyagi Shirome, used overnight soaked in water, values are weights before water absorption) were used as raw materials. A tofu sample 6 was obtained.
Test example 1
Test Example 1 is a component analysis of soy milk. Soy milk samples 1 and 2 prepared in Examples 1 and 2 and normal soy milk of Comparative Example 1 (soy milk sample 3), soy milk samples 4 and 5 prepared in Comparative Examples 2 to 4 6 and 6 were analyzed for solid content, lipid content, and protein content based on conventional methods. That is, the solid content was shown as a dry solid content by measuring the weight after drying at 105 ° C. for 24 hours. The lipid content was measured by extracting lipids using a chloroform-methanol mixed solution improved extraction method. The protein content was calculated using a nitrogen / protein conversion factor of 5.71 by performing total nitrogen analysis using a Kjeldahl analyzer (Keltech system Kjeltec 2300 manufactured by Foss Japan). The results are shown in Table 1 and Table 2.
The tofu samples 1 to 6 prepared in Examples 1 and 2 and Comparative Examples 1 to 4 were subjected to a compression test using the above rheometer (CR-500DX, manufactured by Sun Science Co., Ltd.) as follows. Each tofu sample was transferred to a petri dish, cut and aligned to a height of 18 mm, and die-cut into a cylindrical shape with a diameter of 20 mm. Place the tofu on the sample table so that the bottom of the tofu is in contact with the top surface of the sample table, and drop a cylindrical plunger with a diameter of 50 mm from the top surface of the tofu at a rate of 1.0 mm per second to measure the breaking stress due to compression. did. The results are shown in Tables 3 and 4.
As is apparent from the results of Tables 1 and 3, soymilk sample 1 in which the lipid was reduced from normal soymilk and the F / P ratio became 0.36, and the soymilk sample that had an F / P ratio of 0.18 Both the tofu sample 1 and the tofu sample 2 that were filled tofu produced using No. 2 had a hardness at which the compressive breaking stress exceeded 1.0 × 10 5 dyn / cm 2 . Further, the tofu sample 2 having a lower F / P ratio was harder tofu. On the other hand, the tofu sample 3 produced using normal soymilk (F / P ratio: 0.67), and the soymilk sample 4 (F / P ratio: 0.43) with an F / P ratio exceeding 0.4 were used. The prepared tofu sample 4 had the same coagulant concentration, but the compression breaking stress was 0.78 × 10 5 dyn / cm 2 , 0.89 × 10 5 dyn / cm 2 and 1.0 × 10 5 dyn / cm, respectively. The hardness was below 2 .
On the other hand, as shown in the results of Tables 2 and 4, the tofu sample 5 and the tofu sample 6 prepared using the soymilk sample 5 and the soymilk sample 6 using defatted soybeans or the like and having an F / P ratio of less than 0.1. The hardness at which the compressive breaking stress exceeded 1.82 × 10 5 dyn / cm 2 , 1.61 × 10 5 dyn / cm 2 and 1.0 × 10 5 dyn / cm 2 , respectively. However, when the lipid content is lowered so far, it becomes a texture that is clogged with a tissue like a so-called protein gel, and it was judged that it is not suitable as a texture of tofu.
By the way, although not shown in the table, even the cotton tofu that has undergone the drawing process (in-house product example) has a compressive breaking stress of about 1.0 × 10 5 dyn / cm 2 , and the compression of the present invention is equivalent to or better than that of cotton tofu. It became possible to produce filled tofu with breaking stress.
The tofu and tofu production method of the present invention provide a new tofu and tofu production method that can easily produce hard tofu without providing a tofu squeezing step. In addition, for consumers who want tofu that is hard and difficult to boil for cooking purposes, it is possible to provide delicious and hard tofu that does not feel unpleasant due to outflow of components such as oligosaccharides and does not cause the unpleasant taste of the coagulant. .
比較例１
実施例１に記載の遠心分離にかける前の通常豆乳（豆乳試料３）を用いて、遠心分離操作に供しないで５℃に冷却して、実施例１と同様に充填豆腐試作を実施し、豆腐試料３を得た。
比較例２
実施例１に記載の通常豆乳の温度を３５℃、遠心分離の時間を１５分間に変更したこと以外は、実施例１と同様に実施し、豆乳試料４と豆腐試料４を得た。
比較例３
市販脱脂大豆（昭和産業社製「産業豆」）１００ｇに６００ｍｌの水を加え、家庭用ミキサーで破砕、丸底フラスコに移し蒸気を吹き込みながら湯煎で加熱、９６℃達温後７分間保持して豆乳を抽出、その後遠心式脱水機（コクサン社製、Ｈ−１１２）で固液分離を行い豆乳を得た（豆乳試料５）。豆乳試料５を５℃に冷却して、実施例１と同様に充填豆腐試作を実施し、豆腐試料５を得た。
比較例４
市販脱脂大豆９０ｇと全脂大豆１０ｇ（品種名：ミヤギシロメ、一晩水浸漬したものを使用、数値は吸水前重量）を原料に用いた以外は、比較例２と同様に実施し、豆乳試料６と豆腐試料６を得た。
試験例１
試験例１は豆乳の成分分析であり、実施例１、２で作製した豆乳試料１、２および比較例１の通常豆乳（豆乳試料３）、比較例２~４で作製した豆乳試料４、５、６について固形分、脂質、タンパク質の含量を常法に基づき分析した。すなわち、固形分は、１０５℃、２４時間乾燥後の重量を測定し乾燥固形分として示した。脂質含量は、クロロホルム−メタノール混液改良抽出法により脂質を抽出し測定した。タンパク質含量は、ケルダール分析装置（フォス・ジャパン社製ケルテックシステム Ｋｊｅｌｔｅｃ２３００）を用いて全窒素分析を行い、窒素・タンパク質換算係数５．７１を用いて算出した。結果を表１、および表２に示す。
一方、表２、表４の結果が示すとおり、脱脂大豆等を使用しＦ／Ｐ比が０．１未満となった豆乳試料５および豆乳試料６を用いて作製した豆腐試料５および豆腐試料６は、圧縮破断応力がそれぞれ１．８２×１０５ｄｙｎ／ｃｍ２、１．６１×１０５ｄｙｎ／ｃｍ２と１．０×１０５ｄｙｎ／ｃｍ２を上回る硬さとなった。しかし、ここまで脂質含量が低下すると、いわゆるタンパクゲルのような組織が詰まった食感となり、豆腐の食感としては適さないと判断された。
ちなみに、表には示していないが、絞り工程を経た木綿豆腐（自社製品例）でも圧縮破断応力は１．０×１０５ｄｙｎ／ｃｍ２程度であり、当発明により木綿豆腐と同等以上の圧縮破断応力をもつ充填豆腐の製造が可能となった。
本発明の豆腐及び豆腐の製造方法は、豆腐の絞り工程を設けることなく、容易に硬い豆腐を製造することができるという新たな豆腐及び豆腐の製造方法を提供する。また、調理用途に硬くて煮崩れしにくい豆腐を望む消費者に対して、オリゴ糖等の成分流出による味抜けがなく、凝固剤の不快味を感じさせないおいしくて硬い豆腐を提供することができる。 The same procedure as in Example 1 was performed except that the number of rotations of the centrifugation described in Example 1 was changed to 12000 rpm (centrifugal acceleration about 13000 × g at the center of the tube), and soymilk sample 2 and tofu sample 2 were obtained. It was.
Comparative Example 1
Using the normal soymilk (soymilk sample 3) before being subjected to the centrifugation described in Example 1, cooled to 5 ° C. without being subjected to the centrifugation operation, and carried out the filling tofu trial production as in Example 1, A tofu sample 3 was obtained.
Comparative Example 2
A soymilk sample 4 and a tofu sample 4 were obtained in the same manner as in Example 1 except that the temperature of the normal soymilk described in Example 1 was changed to 35 ° C. and the centrifugation time was changed to 15 minutes.
Comparative Example 3
Add 600 ml of water to 100 g of commercially defatted soybean (“Industrial Beans” manufactured by Showa Sangyo Co., Ltd.), crush it with a home mixer, transfer to a round bottom flask, heat in a hot water bath while blowing steam, and hold at 96 ° C. for 7 minutes. Soymilk was extracted, and then solid-liquid separation was performed with a centrifugal dehydrator (Hoku 112, manufactured by Kokusan Co., Ltd.) to obtain soymilk (soymilk sample 5). The soymilk sample 5 was cooled to 5 ° C., and the tofu sample 5 was obtained in the same manner as in Example 1 to obtain a tofu sample 5.
Comparative Example 4
A soymilk sample 6 was prepared in the same manner as in Comparative Example 2 except that 90 g of commercially available defatted soybeans and 10 g of whole fat soybeans (variety name: Miyagi Shirome, used overnight soaked in water, values are weights before water absorption) were used as raw materials. A tofu sample 6 was obtained.
Test example 1
Test Example 1 is a component analysis of soy milk. Soy milk samples 1 and 2 prepared in Examples 1 and 2 and normal soy milk of Comparative Example 1 (soy milk sample 3), soy milk samples 4 and 5 prepared in Comparative Examples 2 to 4 6 and 6 were analyzed for solid content, lipid content, and protein content based on conventional methods. That is, the solid content was shown as a dry solid content by measuring the weight after drying at 105 ° C. for 24 hours. The lipid content was measured by extracting lipids using a chloroform-methanol mixed solution improved extraction method. The protein content was calculated using a nitrogen / protein conversion factor of 5.71 by performing total nitrogen analysis using a Kjeldahl analyzer (Keltech system Kjeltec 2300 manufactured by Foss Japan). The results are shown in Table 1 and Table 2.
On the other hand, as shown in the results of Tables 2 and 4, the tofu sample 5 and the tofu sample 6 prepared using the soymilk sample 5 and the soymilk sample 6 using defatted soybeans or the like and having an F / P ratio of less than 0.1. The hardness at which the compressive breaking stress exceeded 1.82 × 10 5 dyn / cm 2 , 1.61 × 10 5 dyn / cm 2 and 1.0 × 10 5 dyn / cm 2 , respectively. However, when the lipid content is lowered so far, it becomes a texture that is clogged with a tissue like a so-called protein gel, and it was judged that it is not suitable as a texture of tofu.
By the way, although not shown in the table, even the cotton tofu that has undergone the drawing process (in-house product example) has a compressive breaking stress of about 1.0 × 10 5 dyn / cm 2 , and the compression of the present invention is equivalent to or better than that of cotton tofu. It became possible to produce filled tofu with breaking stress.
The tofu and tofu production method of the present invention provide a new tofu and tofu production method that can easily produce hard tofu without providing a tofu squeezing step. In addition, for consumers who want tofu that is hard and difficult to boil for cooking purposes, it is possible to provide delicious and hard tofu that does not feel unpleasant due to outflow of components such as oligosaccharides and does not cause the unpleasant taste of the coagulant. .
本発明は、豆腐やその加工食品を製造する産業において利用される。
The present invention is used in industries that produce tofu and processed foods thereof.
Claims (6)
- 大豆を原料に常法により調製した豆腐製造用の通常豆乳より脂質含量を低減した豆乳を用いて、絞り工程を経ないで下記圧縮試験方法による破断応力が１．０×１０５ｄｙｎ／ｃｍ２以上の硬さの豆腐とすることを特徴とする豆腐。
（圧縮試験方法）
直径２０ｍｍ、高さ１８ｍｍの円柱形の豆腐を、該豆腐の底面が試料台の上面に接するように該試料台に置き、レオメーター（粘弾性測定装置）を用いて直径５０ｍｍの円柱形のプランジャーを該豆腐の上面方向から毎秒１．０ｍｍの速度で圧縮して得られる破断応力を測定する。 Using soy milk having a lower lipid content than normal soy milk for tofu production prepared from soybean as a raw material by a conventional method, the breaking stress by the compression test method described below is 1.0 × 10 5 dyn / cm 2 without going through a squeezing step. Tofu with the above hardness.
(Compression test method)
A cylindrical tofu having a diameter of 20 mm and a height of 18 mm is placed on the sample table so that the bottom surface of the tofu is in contact with the top surface of the sample table, and a cylindrical plan with a diameter of 50 mm using a rheometer (viscoelasticity measuring device). The breaking stress obtained by compressing the jar from the upper surface direction of the tofu at a speed of 1.0 mm per second is measured. - 大豆を原料に常法により調製した豆腐製造用の通常豆乳より脂質含量を低減した豆乳を用いて、絞り工程を経ないで下記圧縮試験方法による破断応力が１．０×１０５ｄｙｎ／ｃｍ２以上の硬さの豆腐とすることを特徴とする豆腐の製造方法。
（圧縮試験方法）
直径２０ｍｍ、高さ１８ｍｍの円柱形の豆腐を、該豆腐の底面が試料台の上面に接するように該試料台に置き、レオメーター（粘弾性測定装置）を用いて直径５０ｍｍの円柱形のプランジャーを該豆腐の上面方向から毎秒１．０ｍｍの速度で圧縮して得られる破断応力を測定する。 Using soy milk having a lower lipid content than normal soy milk for tofu production prepared from soybean as a raw material by a conventional method, the breaking stress by the compression test method described below is 1.0 × 10 5 dyn / cm 2 without going through a squeezing step. A method for producing tofu, characterized in that the tofu has the above hardness.
(Compression test method)
A cylindrical tofu having a diameter of 20 mm and a height of 18 mm is placed on the sample table so that the bottom surface of the tofu is in contact with the top surface of the sample table, and a cylindrical plan with a diameter of 50 mm using a rheometer (viscoelasticity measuring device). The breaking stress obtained by compressing the jar from the upper surface direction of the tofu at a speed of 1.0 mm per second is measured. - 通常豆乳より脂質含量を低減した豆乳が、下記脂質含量測定方法で測定した脂質含量／タンパク質含量の比が０．１以上０．４以下であることを特徴とする請求項１に記載の豆腐。
（脂質およびタンパク質含量測定方法）
脂質含量測定：クロロホルム−メタノール混液改良抽出法で行う。
タンパク質含量測定：ケルダール法または燃焼法による全窒素分析、窒素・タンパク質換算係数５．７１を使用して行う。 The tofu according to claim 1, wherein the ratio of the lipid content / protein content measured by the following lipid content measurement method is 0.1 to 0.4.
(Method for measuring lipid and protein content)
Lipid content measurement: Chloroform-methanol mixed solution improved extraction method.
Protein content measurement: Performed using total nitrogen analysis by Kjeldahl method or combustion method, nitrogen / protein conversion factor 5.71. - 通常豆乳より脂質含量を低減した豆乳が、下記脂質含量測定方法で測定した脂質含量／タンパク質含量の比が０．１以上０．４以下であることを特徴とする請求項１に記載の豆腐の製造方法
（脂質およびタンパク質含量測定方法）
脂質含量測定：クロロホルム−メタノール混液改良抽出法で行う。
タンパク質含量測定：ケルダール法または燃焼法による全窒素分析、窒素・タンパク質換算係数５．７１を使用して行う。 The tofu of the tofu according to claim 1, wherein the ratio of the lipid content / protein content measured by the following lipid content measurement method is 0.1 to 0.4. Manufacturing method (Method for measuring lipid and protein content)
Lipid content measurement: Chloroform-methanol mixed solution improved extraction method.
Protein content measurement: Performed using total nitrogen analysis by Kjeldahl method or combustion method, nitrogen / protein conversion factor 5.71. - 通常豆乳より脂質含量を低減した豆乳が、通常豆乳から遠心分離機で脂質を分離低減した豆乳であることを特徴とする請求項１に記載の豆腐。 The tofu according to claim 1, wherein the soy milk having a lipid content reduced from that of normal soy milk is soy milk in which lipids are separated and reduced from the normal soy milk by a centrifugal separator.
- 通常豆乳より脂質含量を低減した豆乳が、通常豆乳から遠心分離機で脂質を分離低減した豆乳であることを特徴とする請求項１に記載の豆腐の製造方法。 The method for producing tofu according to claim 1, wherein the soy milk having a lipid content reduced from that of normal soy milk is soy milk in which lipids are separated and reduced from the normal soy milk by a centrifugal separator.
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| WO2011052793A1 (en) * | 2009-10-28 | 2011-05-05 | 太子食品工業株式会社 | Method for producing soy milk and method for producing tofu |
| JP2011092069A (en) * | 2009-10-28 | 2011-05-12 | Taishi Food Inc | Method for producing soy milk having improved taste and processed foods produced by using the soy milk |
| JP2011147394A (en) * | 2010-01-22 | 2011-08-04 | Taishi Food Inc | Method for producing soymilk |
| WO2011155328A1 (en) * | 2010-06-07 | 2011-12-15 | 不二製油株式会社 | Fat-reduced soybean protein material and soybean emulsion composition, and processes for production thereof |
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| JPH104905A (en) * | 1996-06-27 | 1998-01-13 | Allergen Furii Technol Kenkyusho:Kk | Processied soybean food |
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| JP2011092069A (en) * | 2009-10-28 | 2011-05-12 | Taishi Food Inc | Method for producing soy milk having improved taste and processed foods produced by using the soy milk |
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