WO2018181829A1

WO2018181829A1 - Method for producing cheese-like tofu

Info

Publication number: WO2018181829A1
Application number: PCT/JP2018/013488
Authority: WO
Inventors: 昌伸柳澤; 西村　隆司
Original assignee: 不二製油グループ本社株式会社; 不二製油株式会社
Priority date: 2017-03-30
Filing date: 2018-03-29
Publication date: 2018-10-04
Also published as: JPWO2018181829A1

Abstract

The purpose of the present invention is to provide a method for producing a tofu (soybean curd) which has a smooth cheese-like texture different from the texture of conventional tofus. A tofu having a smooth cheese-like texture different from the texture of conventional tofus can be obtained by subjecting an emulsified soybean composition, said emulsified soybean composition having a protein content of 25 wt% or more on a dry basis and a lipid content (a content as an extract obtained by using a chloroform/methanol solvent mixture) of 100 wt% or more relative to the protein content, to a high-temperature heating treatment at a heating temperature of 135°C or higher for a heating time of 2 seconds or longer.

Description

Cheese-like tofu manufacturing method

The present invention relates to a method for producing cheese-like tofu having a cheese-like smooth texture.

In recent years, consumption of cheese has increased due to westernization of eating habits, while consumption of tofu has been sluggish. In addition, as consumer needs tend to favor the flavor and texture of cheeses, to increase consumption of tofu, unlike conventional tofu, the texture changes and cheese-like texture There is a demand for cheese-like tofu that has been added. As a method for producing tofu having a cheese-like texture, there may be mentioned a method of adding fats and oils, enzymes and the like in addition to raw materials derived from tofu.

Patent Document 1 describes that after completion of the coagulation reaction of soymilk, koji molds and enzymes are added to decompose soy protein to provide cheese-like tofu.
Patent Document 2 describes that cotton tofu is dehydrated and pulverized, and lipid is added by a fine powder machine to provide cream cheese-like tofu. On the other hand, in Patent Document 3, as a method for providing cheese-like tofu without using additives other than a coagulant, a method for providing cheese-like tofu by dehydrating and crushing tofu, pasting it, and solidifying by heating. It has been known.
Patent Document 4 discloses a soybean emulsified composition with increased lipophilic protein, but does not describe anything about adding a coagulant to the soybean emulsified composition to make a cheese-like tofu.

JP 2004-141129 A JP 2013-215181 A JP 2009-131217 A JP 2012-016348 A

This invention makes it a subject to provide the cheese-like tofu which has a cheese-like smooth texture.

In the methods of Patent Document 1 and Patent Document 2, since the tofu-derived raw material is added, there is a problem that it is difficult to adjust the conditions at the time of production and the work becomes complicated. In the method of Patent Document 3, the tofu is dehydrated and pulverized, In order to provide cheese-like tofu by pasting and solidifying by heating, there is a problem that the process after solidification is complicated and it takes time until production.
As a result of intensive research to solve the above problems, the present inventors have found that the protein content per dry matter is 25% by weight or more, and the lipid content (referred to as a chloroform / methanol mixed solvent extract) is the protein content. On the other hand, we obtained knowledge that a soybean emulsified composition with a weight of 100% by weight or more is heated at a temperature of 135 ° C or higher and heated for more than 2 seconds, resulting in a cheese-like smooth texture. The above problems have been solved.

That is, the present invention
(1) For a soybean emulsified composition having a protein content per dry matter of 25% by weight or more and a lipid content (referred to as a chloroform / methanol mixed solvent extract) of 100% by weight or more based on the protein content , A method for producing cheese-like tofu, characterized by adding a coagulant after heating at a temperature of 135 ° C. or higher and a heating time of 2 seconds or more,
(2) The method for producing cheese-like tofu according to (1), wherein the soybean emulsified composition is soy milk,
(3) The method for producing cheese-like tofu according to (1), wherein the heating temperature is 135 to 145 ° C.,
(4) The method for producing cheese-like tofu according to (1), wherein the heating time is 4 to 20 seconds,
It is.

According to the present invention, the soy emulsion composition has a protein content per dry matter of 25% by weight or more and a lipid content (referred to as a chloroform / methanol mixed solvent extract) of 100% by weight or more based on the protein content. On the other hand, a cheese-like tofu having a cheese-like smooth texture can be provided by performing a high-temperature heat treatment with a heating temperature of 135 ° C. or more and a heating time of more than 2 seconds.

(Soy emulsified composition)
The cheese-like tofu having a cheese-like smooth texture of the present invention is characterized by containing a “soy emulsified composition” described below. Details of the soybean emulsified composition are disclosed in JP 2012-016348 A, but the soybean emulsified composition will be described below.

The soybean emulsified composition used for the cheese-like tofu having a smooth texture like the cheese of the present invention is derived from soybean, and among proteins, lipophilic proteins other than glycinin and β-conglycinin (or as another index) The ratio of lipoxygenase protein) is particularly high, and the emulsion composition contains a large amount of neutral lipid and polar lipid. That is, the protein content per dry matter is 25% by weight or more, and the lipid content per dry matter (referred to as a chloroform / methanol mixed solvent extract) is 100% by weight or more with respect to the protein content per dry matter. It is the main feature.

(Lipid)
In general, the lipid content is measured by an ether extraction method, but the soybean emulsion composition used in the present invention contains many polar lipids that are difficult to extract with ether in addition to neutral lipids. Using a mixed solvent of chloroform: methanol 2: 1 (volume ratio) and the amount of extract extracted at the normal pressure boiling point for 30 minutes as the total lipid amount, the lipid content is calculated. As the solvent extraction device, “Soxtec” manufactured by FOSS can be used. The above measurement method is referred to as “chloroform / methanol mixed solvent extraction method”.

The soybean emulsified composition used in the present invention is characterized by containing a lipid having a value higher than the ratio of lipid content / protein content of this soybean flour, and particularly rich in polar lipids. The lipid is a lipid derived from soybean as a raw material.

The lipid content of the soybean emulsified composition used in the present invention is 100% by weight or more, preferably 120 to 250% by weight, more preferably 120 to 200% by weight, based on the protein content per dry matter. It is characteristic that there are many. Although not essential for the constitution, when the lipid content is expressed in absolute amount, it is appropriate that it is 35% by weight or more, preferably 40% by weight or more per dry matter. If the soybean emulsified composition is one from which fibers and the like are removed, the lipid content can be increased to 50% by weight or more per dry matter. The upper limit of the lipid content is not limited, but is preferably 75% by weight or less, more preferably 70% by weight or less.

(protein)
The protein content of the soybean emulsified composition used in the present invention is 25% by weight or more, preferably 30% by weight or more per dry matter. The upper limit of the protein content is not limited, but is preferably 50% by weight or less, more preferably 40% by weight or less.

Analysis of protein content The protein content in the present invention is measured as the amount of nitrogen by the Kjeldahl method, and is obtained by multiplying the amount of nitrogen by a nitrogen conversion factor of 6.25.

-Composition analysis of each component of protein Each component composition of the protein of the soybean emulsified composition used in the present invention can be analyzed by SDS polyacrylamide gel electrophoresis (SDS-PAGE).
Hydrophobic interactions, hydrogen bonds, and intermolecular disulfide bonds between protein molecules are cleaved by the action of the surfactant SDS and the reducing agent mercaptoethanol, and negatively charged protein molecules follow their intrinsic molecular weight. By showing the electrophoretic distance, it exhibits a migration pattern characteristic of proteins. After electrophoresis, after staining the SDS gel with Coomassie Brilliant Blue (CBB), calculate the ratio of the density of bands corresponding to various protein molecules to the density of all protein bands using a densitometer. It can be obtained by the method of

(Lipoxygenase protein)
The soybean emulsified composition used in the present invention is characterized in that the lipoxygenase protein that is hardly contained in the oil body in soybean is generally contained in a specific amount or more, and at least 4% per total protein in the soybean emulsion composition. It is contained above, preferably 5% or more.
When normal undenatured (NSI 90 or higher) soybeans are used as the raw material, the lipoxygenase protein exists in a soluble state, and therefore when extracted with water, it is extracted to the water-soluble fraction side. On the other hand, in the present invention, the lipoxygenase protein remains in the insoluble fraction side because it is inactivated and insolubilized in the raw soybean by heat treatment.
The increase in the proportion of lipoxygenase protein in the protein not only stabilizes the emulsified state of fats and oils, but also provides a smooth texture that cannot be obtained with a normal soy protein composition mainly composed of globulin proteins. In addition, a rich flavor is added to the material.

In the case of lipoxygenase protein, there are usually three types, L-1, L-2 and L-3, and the content can be calculated from the intensity of these bands corresponding to the lipoxygenase protein by the above-mentioned electrophoresis method.

(Lipophilic protein)
The soybean emulsified composition used in the present invention is characterized in that among the types of proteins, more lipophilic proteins are contained than general soybean materials. Lipophilic protein refers to a group of minor acid-precipitating soybean proteins other than glycinin (7S globulin) and β-conglycinin (11S globulin) among the major acid-precipitating soybean proteins of soybean, such as lecithin and glycolipids. It accompanies many polar lipids. Hereinafter, it may be simply abbreviated as “LP”.
LP is a mixture of miscellaneous proteins, so it is difficult to identify each protein and measure the LP content precisely, but by calculating the following LCI (Lipophilic Proteins Content Index) value Can be estimated. According to this, the LCI value of the protein in the soybean emulsified composition is usually 55% or more, preferably 58% or more, more preferably 60% or more, still more preferably 63% or more, most preferably 65% or more.
When normal undenatured soybeans (NSI 90 or higher) are used as raw materials, LP exists in a soluble state, so when extracted with water, it is extracted to the water-soluble fraction. On the other hand, in the soybean emulsified composition used in the present invention, LP remains in the insoluble fraction side because LP is deactivated and insolubilized in the raw soybean by heat treatment.
The increase in the proportion of LP in the protein not only stabilizes the emulsified state of fats and oils, but also provides a physical texture that cannot be obtained with a normal soy protein composition mainly composed of globulin proteins. A rich flavor is added.

[LP content estimation / LCI value measurement method]
(a) As the main protein in each protein, 7S selects α subunit and α ′ subunit (α + α ′), 11S selects acidic subunit (AS), LP selects 34 kDa protein and lipoxygenase protein (P34 + Lx), Obtain the staining ratio of each protein selected by SDS-PAGE. Electrophoresis can be performed under the conditions shown in Table 1.
(b) X (%) = (P34 + Lx) / {(P34 + Lx) + (α + α ′) + AS} × 100 (%) is obtained.
(c) Since the LP content of the separated soybean protein prepared from low-denatured defatted soybean is measured by the fractionation method of methods 1 and 2 before heat sterilization, it is about 38%, so X = 38 (%). (P34 + Lx) is multiplied by the correction coefficient k * = 6.
(d) That is, the estimated LP content (Lipophilic Proteins Content Index, hereinafter abbreviated as “LCI”) is calculated by the following equation.

(Table 1)

(Dry matter content)
The soybean emulsified composition used in the present invention usually has a cream-like property, and the usual dry matter is about 20 to 30% by weight, but is not particularly limited. That is, it may be a liquid having a low viscosity by water addition, a cream having a higher viscosity by concentration processing, or a powder having been processed by powder.

(Production aspect of soybean emulsified composition)
The soybean emulsified composition used in the present invention has, for example, a water-soluble nitrogen index (Nitrogen Solubility Index, hereinafter referred to as “NSI”) of 20 to 77, preferably 20 to 70, and a lipid content per dry matter of 15% by weight or more. After the step of preparing a suspension by adding water to a fat-containing soybean such as whole fat soybean, the suspension is solid-liquid separated to transfer neutral lipid and polar lipid to the insoluble fraction. It can be obtained by removing the water-soluble fraction containing protein and carbohydrate and recovering the insoluble fraction. Hereinafter, this production mode will be described.

-Raw soybean and its processing As soybean which is the raw material of the soybean emulsified composition, fat-containing soybean such as full fat soybean or partially defatted soybean is used. Examples of partially defatted soybeans include those obtained by partially defatting whole fat soybeans by physical extraction treatment such as compression extraction. Generally, fat is contained in about 20 to 30% by weight of dry matter in full fat soybeans, and special soybean varieties have lipids of 30% by weight or more, and are not particularly limited. A material containing at least 15% by weight or more, preferably 20% by weight or more of lipid is suitable. The form of the raw material may be in the form of half cracked soybeans, grits, powder.
If it is excessively defatted and the lipid content is too small, it will be difficult to obtain a soybean-emulsified composition rich in lipids used in the present invention. In particular, defatted soybeans extracted with an organic solvent such as hexane and having a neutral lipid content of 1% by weight or less are not preferable because the good flavor of soybeans is impaired.

In the above-mentioned fat-containing soybean, most of the protein is in an unmodified and soluble state in the natural state, and the NSI is usually over 90, but in the present invention, the NSI is 20 to 77, preferably 20 to 70. It is appropriate to use processed soybeans that have been treated. A more preferable lower limit of NSI can be 40 or more, more preferably 41 or more, still more preferably 43 or more, and most preferably 45 or more. A more preferable upper limit of NSI can be less than 75, more preferably less than 70, and a lower NSI of less than 65, alternatively less than 60, or less than 58 can be used.
Such processed soybeans are obtained by performing processing such as heat treatment or alcohol treatment. The processing means is not particularly limited, and for example, heat treatment such as dry heat treatment, steam treatment, superheated steam treatment, microwave treatment, hydrous ethanol treatment, high pressure treatment, and combinations thereof can be used.

When NSI is too low, the ratio of the protein in the soybean emulsified composition tends to be high, and the lipid content to the protein is low. Moreover, miscellaneous taste such as roasting odor due to overheating tends to occur. Conversely, when the NSI is a high value of 80 or more, for example, the protein ratio in the soybean emulsified composition decreases, and the lipid recovery rate from soybean tends to decrease. In addition, the flavor has a strong blue odor.
For example, when heat treatment with superheated steam is performed, the treatment conditions are influenced by the production environment, so it cannot be said unconditionally, but the NSI of processed soybeans is used for 5 to 10 minutes using superheated steam at approximately 120 to 250 ° C. The processing conditions may be selected as appropriate so that the value falls within the above range, and no particular difficulty is required for the processing. For convenience, commercially available soybeans with NSI processed in the above range can also be used.

NSI can be expressed as a ratio (% by weight) of water-soluble nitrogen (crude protein) in the total amount of nitrogen based on a predetermined method. In the present invention, NSI is a value measured based on the following method. .
That is, 100 ml of water is added to 2.0 g of a sample, followed by stirring and extraction at 40 ° C. for 60 minutes, followed by centrifugation at 1400 × g for 10 minutes to obtain supernatant 1. 100 ml of water is added again to the remaining precipitate, followed by stirring and extraction at 40 ° C. for 60 minutes, and centrifugation at 1400 × g for 10 minutes to obtain supernatant 2. Supernatant 1 and supernatant 2 are combined, and water is further added to make 250 ml. After filtering with No. 5A filter paper, the nitrogen content of the filtrate is measured by Kjeldahl method. At the same time, the nitrogen content in the sample is measured by the Kjeldahl method, and the ratio of the nitrogen recovered as filtrate (water-soluble nitrogen) to the total nitrogen in the sample is expressed as weight%, which is NSI.

It is preferable that the processed soybean is subjected to a tissue destruction treatment such as dry or wet pulverization, crushing, and pressure bias in advance before water extraction. In tissue destruction treatment, it may be swollen in advance by water immersion or steaming, thereby reducing the energy required for tissue destruction, and eluting and removing components with unpleasant taste such as whey protein and oligosaccharides, as well as water retention The extraction ratio of globulin proteins (especially glycinin and β-conglycinin) having a high ability and gelling ability to the total protein, that is, the transfer ratio to the water-soluble fraction can be further increased.

-Water extraction from raw soybeans Water extraction is performed by adding 3 to 20 times, preferably 4 to 15 times, the amount of water added to fat-containing soybeans and suspending the fat-containing soybeans. The higher the rate of hydrolysis, the higher the extraction rate of the water-soluble component and the better the separation. However, if it is too high, concentration is required and costs increase. Further, when the extraction process is repeated twice or more, the extraction rate of the water-soluble component can be further increased.

The extraction temperature is not particularly limited. However, the higher the extraction rate of the water-soluble component, the more easily the oil and fat are solubilized, and the lower the lipid of the soybean emulsified composition. The following should be done. Alternatively, it can be carried out in the range of 5 to 80 ° C., preferably 50 to 75 ° C.

The higher the extraction pH (the pH of the soybean suspension after the addition of water), the higher the temperature, the higher the extraction rate of water-soluble components. . Conversely, if the pH is too low, the protein extraction rate tends to be low. Specifically, the lower limit can be adjusted to pH 6 or higher, pH 6.3 or higher, or pH 6.5 or higher. The upper limit may be adjusted to pH 9 or lower, pH 8 or lower, or pH 7 or lower from the viewpoint of increasing lipid separation efficiency. Alternatively, from the viewpoint of increasing the extraction rate of protein, it is possible to adjust the pH to 9 to 12 more alkaline.

-Solid-liquid separation after water extraction After water extraction, the suspension of fat-containing soybeans is subjected to solid-liquid separation by centrifugation, filtration or the like. At this time, not only neutral lipids but also most of the lipids including polar lipids are not eluted in the water extract, but transferred to the insolubilized protein or dietary fiber to make the precipitation side (insoluble fraction). is important. Specifically, 70% by weight or more of the lipid of the fat-containing soybean is transferred to the precipitation side. In addition, a small amount of lipid is also eluted on the supernatant side during extraction, but it is not finely emulsified like the lipid in soy milk, and it is centrifuged at 15,000 xg or less, or about 5,000 xg or less. In this respect, it is preferable to use a centrifuge. Depending on the equipment used, the centrifugal separator can be used for ultracentrifugation of 100,000 xg or more. In the case of the soybean emulsion composition used in the present invention, the centrifugal separator is not used. Is possible.
It is also possible to add a demulsifier during or after water extraction to promote lipid separation from soy milk. The demulsifier is not particularly limited, but for example, the demulsifier disclosed in Patent Document 2 is used. do it. However, the preparation of the soybean emulsified composition used in the present invention can be carried out without using a demulsifier.

By solid-liquid separation after the water extraction step, not only neutral lipids but also polar lipids are transferred to an insoluble fraction, and a fraction of the soybean emulsified composition can be obtained by collecting this.
When centrifugation is used as the solid-liquid separation, either a two-layer separation method or a three-layer separation method can be used. In the case of the two-layer separation method, an insoluble fraction that is a precipitation layer is collected. When using the three-layer separation method, (1) floating layer (cream fraction with the smallest specific gravity containing lipid), (2) intermediate layer (water-soluble fraction containing a small amount of protein and carbohydrate), (3) It is divided into three-layer fractions: a sediment layer (insoluble fraction rich in lipids and dietary fibers). In this case, the intermediate layer (2) of the water-soluble fraction having a low lipid content is removed or recovered, and the floating layer (1) or the precipitated layer (3) is recovered as an insoluble fraction, or (1) and (3 ).

The obtained insoluble fractions (1) and (3) can be used as they are, or, if necessary, through a concentration step, a heat sterilization step, a powdering step, etc. to obtain a soybean emulsion composition used in the present invention.

・ Removal of dietary fiber When the obtained insoluble fraction contains dietary fiber, for example, when it is the fraction of (3) or (1) and (3) above, water is added if necessary, and a high-pressure homogenizer or jet cooker heater After homogenization by means of, etc., through the process of further solid-liquid separation of the homogenized liquid and collecting the supernatant, dietary fiber (ocara) can also be removed, and the rich flavor is further concentrated A soybean emulsified composition can be obtained. Proteins can be more easily extracted by adding a heat treatment step, an alkali treatment step or the like, if necessary, before or after the homogenization. In this case, the dietary fiber content per dry matter is 10% by weight or less, and more preferably 5% by weight or less. In the present invention, the dietary fiber content can be measured by the enzyme-weight method (modified Prosky method) according to the “Fifth Supplement Japanese Food Standard Ingredient Table” (Ministry of Education, Culture, Sports, Science and Technology, 2005).

(Characteristics of soybean emulsified composition)
The above-mentioned soybean emulsified composition used in the present invention contains a lipid (neutral lipid and polar lipid) and protein in a specific range, has a particularly high LP content of protein, and optionally contains fiber. The natural taste of soy is concentrated, and there is little or no unpleasant taste such as blue odor, astringent taste, astringency, etc. It has a flavor.
It is possible to add water and fat to normal soy flour and isolated soy protein to make an emulsified composition similar to the soy emulsified composition, but adjust the lipoxygenase protein content or LCI value to an equivalent level It is difficult. And the soybean emulsified composition prepared by this technique is characterized by remarkably good flavor and high suitability for use as a food material compared to such an assembled product.

(High temperature heat treatment)
In the present invention, it is important to perform a high-temperature heat treatment on at least the soybean emulsion composition. By performing such heat treatment under specific conditions, the protein of the soybean emulsified composition is denatured and becomes a tofu having a cheese-like smooth texture.
For the high-temperature heat treatment, conventionally known devices such as various heat exchangers such as a plate heat exchanger, a tube heat exchanger, a scraping heat exchanger, and a steam injection heat exchanger, and a batch retort kettle can be used. These devices may be used in any combination.

(Heat treatment conditions)
In order to achieve the object of the present invention, the heat treatment conditions are important, and it is difficult to perform the heat conditions only for the purpose of sterilization.
That is, it is important that the heating temperature is at least 135 ° C. or more, more preferably 138 to 145 ° C., and further preferably 138 to 142 ° C. When the heating temperature is low, the texture of tofu may not have a cheese-like smooth texture. Furthermore, it is important that the heating time be at least 2 seconds, preferably 2 to 40 seconds, more preferably 4 to 20 seconds.
When the heating time is short, the texture of the obtained tofu may not have a cheese-like smooth texture.

After the high-temperature heat treatment is performed on the soybean emulsion composition, the heat-treated soybean emulsion composition can be homogenized with a homogenizer or the like, although not necessarily essential. For example, when a high-pressure homogenizer is used, a pressure of 3 to 15 MPa is appropriate.

(Cheese-like tofu)
A coagulant is added to the soybean emulsified composition used in the present invention or a mixture of the soy emulsified composition and soy milk, and the protein is coagulated by heating to produce a cheese-like tofu having a cheese-like smooth texture. be able to. Cheese-like smooth texture refers to the unique smooth texture of soft cheeses. Specific examples of the soft cheeses include cream cheese, mascarpone cheese, quark cheese, and fromage blanc, but are not limited thereto.

A coagulant is added to the soybean emulsified composition used in the present invention or a mixture of the soybean emulsified composition and soy milk, and the protein is coagulated by heating to produce a cheese-like tofu having a cheese-like smooth texture. be able to. Cheese-like tofu can be produced by a known production method and can be produced without any particular difficulty. As the coagulant, bittern (magnesium chloride), calcium chloride, calcium sulfate, GDL and the like can be used. The coagulant is preferably added after the soybean emulsion composition is subjected to a high-temperature heat treatment at a heating temperature of 135 ° C. or more and a heating time of 2 seconds or more. When the high-temperature heat treatment is not performed on the soybean emulsion composition, a cheese-like smooth texture may not be obtained.
The amount of the coagulant added is not particularly limited, but may be, for example, 0.1 to 5% by weight, preferably 0.3 to 3% by weight, based on the soybean emulsified composition and the dried soybean milk. In order to produce a cheese-like smooth texture, only the soybean emulsified composition may be used as a raw material, and a small amount of the coagulant may be added. In general, the cheese-like tofu obtained has a texture that is very creamy and melts in the mouth, similar to soft cheeses, and has a texture that cannot be obtained with conventional smooth tofu. It has become.
In addition, the various additives currently added in general manufacture can be added to cheese-like tofu. For example, in addition to the coagulant, salts, oligosaccharides, polysaccharides, starches, proteins and the like can be added alone or in combination.

Moreover, by using tofu using the above-mentioned soybean emulsified composition as a raw material for deep-fried food, deep-fried food with a smooth texture like cheese can be obtained.

Examples are described below, but the technical idea of the present invention is not limited to these exemplifications. Unless otherwise specified, “%” and “parts” are based on weight.

(Production Example 1) Preparation of soybean emulsified composition A soybean emulsified composition was prepared based on the description in Example 1 of JP2012-016348A. The resulting soybean emulsified composition had a dry matter content of 30.6%, a protein amount and a lipid amount per dry matter of 32.2% and 43.0%, respectively, and an LCI value of 67%.

(Prototype experiment example 1)
The soybean emulsified composition obtained in Production Example 1 is fixed to a heating time of 4 seconds with a plate-type UHT sterilizer (manufactured by Powerpoint International Co., Ltd.), and the heating temperature is 120 ° C., 130 ° C., 135 ° C., 140 High-temperature heat treatment was performed at 145 ° C. and 150 ° C. To 100 parts of the heat-treated soybean emulsified composition, 3.4 parts of Shiota nigari sachet (Ako Kasei Co., Ltd.) was added, steamed in a steamer for 7 minutes 30 seconds, and cooled with ice.
Sensory evaluation was performed on the produced tofu and evaluated in five stages. The texture was evaluated as 1 for a hard texture like tofu and 5 for a smooth texture like cheese (passed 4.0 or higher). In addition, the flavor was evaluated as 1 with a rich and refreshing flavor, and 5 with a rich and rich flavor (4.0 or higher passed). The results are shown in Table 2.

(Table 2) Results Effect of heating temperature

As shown in Examples 1 to 4, the tofu had a cheese-like creamy texture at a heating temperature of 135 ° C. or higher.

(Prototype experiment example 2)
The soybean emulsified composition obtained in Production Example 1 is fixed at a heating temperature of 140 ° C. with a plate-type UHT sterilizer (manufactured by Powerpoint International), and the heating temperature is 2 seconds, 4 seconds, 20 seconds, 40 High-temperature heat treatment was performed in seconds and 60 seconds. To 100 parts of the heat-treated soybean emulsified composition, 3.4 parts of Shiota nigari sachet (Ako Kasei Co., Ltd.) was added, steamed in a steamer for 7 minutes 30 seconds, and cooled with ice.
Sensory evaluation was performed on the produced tofu and evaluated in five stages. The texture was evaluated as 1 for a hard texture like tofu and 5 for a smooth texture like cheese (passed 4.0 or higher). In addition, the flavor was evaluated as 1 with a rich and refreshing flavor, and 5 with a rich and rich flavor (4.0 or higher passed). The results are shown in Table 3.

(Table 3) Results Effect of heating time

As shown in Examples 5 to 9, tofu having a cheese-like creamy texture was obtained at a heating time of 2 seconds or more. Especially in 4 to 20 seconds, a very smooth cheese-like texture was obtained. (Example 6, Example 7)

(Prototype experimental example 3)
The soybean emulsified composition obtained in Production Example 1 is fixed at a heating temperature of 130 ° C. with a plate-type UHT sterilizer (manufactured by Powerpoint International), and the heating temperature is 2 seconds, 4 seconds, 20 seconds, 40 High-temperature heat treatment was performed in seconds and 60 seconds. To 100 parts of the heat-treated soybean emulsified composition, 3.4 parts of Shiota nigari sachet (Ako Kasei Co., Ltd.) was added, steamed in a steamer for 7 minutes 30 seconds, and cooled with ice.
Sensory evaluation was performed on the produced tofu and evaluated in five stages. The texture was evaluated as 1 for a hard texture like tofu and 5 for a smooth texture like cheese (passed 4.0 or higher). In addition, the flavor was evaluated as 1 with a rich and refreshing flavor, and 5 with a rich and rich flavor (4.0 or higher passed). The results are shown in Table 4.

(Table 4) Results Effect of heating time

No tofu with a creamy texture like cheese was obtained at any heating time. (Comparative Examples 3 to 7)

In the present invention, the soybean emulsified composition characterized in that the lipophilic protein is contained in a larger amount than a general soybean material, by performing a high-temperature heat treatment under specific conditions, it is different from the conventional bean corrosion feeling. It becomes possible to obtain a cheese-like tofu having a smooth texture like cheese. This cheese-like tofu matches consumer needs for diversifying the tofu food scene and is expected to greatly contribute to the activation of the tofu market.

Claims

Heating temperature for soybean emulsified composition having a protein content of 25% by weight or more per dry matter and a lipid content (referred to as a chloroform / methanol mixed solvent extract) of 100% by weight or more based on the protein content A method for producing cheese-like tofu, characterized by adding a coagulant after high-temperature heat treatment at 135 ° C or higher and a heating time of 2 seconds or longer.
The method for producing cheese-like tofu according to claim 1, wherein the soybean emulsified composition is soy milk.
The method for producing cheese-like tofu according to claim 1, wherein the heating temperature is 135 to 145 ° C.
2. The method for producing cheese-like tofu according to claim 1, wherein the heating time is 4 to 20 seconds.