WO2013089281A1 - Tofu et son procédé de production - Google Patents

Tofu et son procédé de production Download PDF

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Publication number
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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WO
WIPO (PCT)
Prior art keywords
tofu
soy milk
lipid content
lipid
protein
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PCT/JP2012/083172
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English (en)
Japanese (ja)
Inventor
詩織 井戸川
加奈子 大泉
靖 岩元
伊藤　健介
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太子食品工業株式会社
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Publication of WO2013089281A1 publication Critical patent/WO2013089281A1/fr

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Classifications

    • 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
    • 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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  • Agronomy & Crop Science (AREA)
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Abstract

Cette invention concerne la fabrication d'un tofu présentant une contrainte de rupture d'au moins 1,0 × 105 dyn (= 1,0 N)/cm2 (environ 102 gf/cm2) à un test de compression, ledit tofu étant fabriqué sans étape de pressage et sans utiliser d'additif alimentaire ni d'enzyme mais seulement un lait de soja et un solidifiant; l'invention concerne également un procédé de fabrication dudit tofu. Le tofu selon l'invention et son procédé de production se caractérisent par l'utilisation d'un lait de soja dont la teneur en lipides est réduite par rapport aux laits de soja qui sont habituellement utilisés pour fabriquer le tofu et préparés par un procédé classique utilisant les graines de soja pour matière première, et par l'absence de l'étape de pressage qui confère au tofu une contrainte de rupture d'au moins 1,0 × 105 dyn/cm2 à un test de compression.
PCT/JP2012/083172 2011-12-16 2012-12-14 Tofu et son procédé de production WO2013089281A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2011-275339 2011-12-16
JP2011275339A JP2013123425A (ja) 2011-12-16 2011-12-16 豆腐及び豆腐の製造方法

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110537591A (zh) * 2019-10-14 2019-12-06 四川六月天食品有限公司 一种包浆豆腐及其制备方法

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110022694B (zh) * 2016-11-24 2023-01-06 Cj第一制糖株式会社 品质改善的豆腐及其制造方法

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH104905A (ja) * 1996-06-27 1998-01-13 Allergen Furii Technol Kenkyusho:Kk 大豆加工食品
WO2011052793A1 (fr) * 2009-10-28 2011-05-05 太子食品工業株式会社 Procédé de fabrication de lait de soja et de tofu
JP2011092069A (ja) * 2009-10-28 2011-05-12 Taishi Food Inc 呈味改善された豆乳の製造方法及びその豆乳を用いて製造された加工食品
JP2011147394A (ja) * 2010-01-22 2011-08-04 Taishi Food Inc 豆乳の製造方法
WO2011155328A1 (fr) * 2010-06-07 2011-12-15 不二製油株式会社 Matière protéique de soja allégée en matières grasses et composition d'émulsion de soja et leurs procédés de fabrication

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH104905A (ja) * 1996-06-27 1998-01-13 Allergen Furii Technol Kenkyusho:Kk 大豆加工食品
WO2011052793A1 (fr) * 2009-10-28 2011-05-05 太子食品工業株式会社 Procédé de fabrication de lait de soja et de tofu
JP2011092069A (ja) * 2009-10-28 2011-05-12 Taishi Food Inc 呈味改善された豆乳の製造方法及びその豆乳を用いて製造された加工食品
JP2011147394A (ja) * 2010-01-22 2011-08-04 Taishi Food Inc 豆乳の製造方法
WO2011155328A1 (fr) * 2010-06-07 2011-12-15 不二製油株式会社 Matière protéique de soja allégée en matières grasses et composition d'émulsion de soja et leurs procédés de fabrication

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110537591A (zh) * 2019-10-14 2019-12-06 四川六月天食品有限公司 一种包浆豆腐及其制备方法

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