WO2019224892A1

WO2019224892A1 - Coagulant for tofu, coagulant composition for tofu and method for manufacturing same

Info

Publication number: WO2019224892A1
Application number: PCT/JP2018/019555
Authority: WO
Inventors: 健三金井; 康宏土居; 幸隆田中
Original assignee: 泰喜物産株式会社; リェンユンガンリーフォンカルシウムアンドマグネシウムシーオー．，エルティーディー．
Priority date: 2018-05-21
Filing date: 2018-05-21
Publication date: 2019-11-28
Also published as: CN112469286A; JPWO2019224892A1; CN112469286B; JP7248248B2

Abstract

Provided are: a coagulant for tofu, which is in the form of a water-in-oil type emulsion having excellent "slow-acting properties", i.e., slowly releasing magnesium chloride in the aqueous phase when dispersed in soy milk, has a higher magnesium chloride concentration than conventional products and ensures a sufficient reflection of flavor while minimizing oiliness caused by a component in the oily phase; and a coagulant composition for tofu which is capable of imparting a new flavor and texture to tofu. The coagulant for tofu, which comprises a water-in-oil type emulsion consisting of an oily phase containing a fat or oil and a polyglycerol-condensed ricinoleic acid ester and an aqueous phase containing magnesium chloride, is characterized in that the concentration of magnesium chloride (anhydride) in the coagulant for tofu is 27-42 mass%. The coagulant composition for tofu comprises the coagulant for tofu and a flavoring agent and/or a modifier.

Description

Coagulant for tofu, coagulant composition for tofu and production method thereof

The present invention relates to a coagulant for tofu containing magnesium chloride at a high concentration in a water-in-oil emulsion form, a coagulant composition for tofu containing a coagulant for tofu and a flavoring agent and / or a modifier, and their It relates to a manufacturing method.

Tofu is produced by adding a coagulant such as bitter juice to soy milk, cross-linking soy protein and allowing it to gel. As this coagulant, magnesium chloride, which can give a mild sweetness and finish tofu that enhances soybean flavor, is often used. However, the coagulation action of magnesium chloride (soy protein cross-linking and gelation) is very rapid, the coagulation reaction proceeds quickly before being uniformly dispersed in soy milk, and the gel is highly homogeneous with excellent homogeneity. In order to obtain a tofu, it requires limited skill and skill. In mass production, calcium sulfate and glucono delta lactone, which have a relatively slow coagulation rate, are used, but they are far from the original taste of soybeans and the acceptability of consumers is reduced.

In order to produce uniform soybean protein cross-linked / gel-structured tofu using magnesium chloride as a coagulant, oil and fat and emulsifier are introduced, and its rapid efficacy is controlled by water-in-oil emulsified form with magnesium chloride as the internal phase. Tofu coagulants have been developed. One of them is disclosed in Patent Document 1 and Patent Document 2. There is a water-in-oil type emulsion coagulant that is homogeneously emulsified with vegetable oil and polyglycerol fatty acid ester as an oil phase and magnesium chloride aqueous solution as an aqueous phase. On the other hand, Patent Document 3 proposes a coagulant composition obtained by mixing and dispersing magnesium chloride containing polyhydric alcohol and dextrin in an oil phase composed of propylene glycol fatty acid ester containing polyglycerin condensed ricinoleic acid ester. Has been.

Magnesium chloride coagulation preparation in the form of dispersed emulsion in oil described in the above-mentioned patent document greatly controls the rapidity of magnesium chloride in the soymilk coagulation process, coupled with the popularization of automatic tofu coagulation production system, mass production of tofu has become established, While the industrial development of the tofu manufacturing industry has been attempted for the past 15 years, tofu produced by coagulating soymilk with the magnesium chloride coagulation preparation has a uniform flavor and quality. Many consumers prefer tofu that has a distinctive flavor derived from. Furthermore, there is an increasing demand for a new flavored tofu with a different taste and aroma and a tofu with a distinct texture.

However, the coagulant for tofu which is a water-in-oil emulsion described in Patent Documents 1 and 2 has a limitation on the magnesium chloride concentration in the preparation due to the stability of the preparation itself. That is, since the amount of the coagulant added in the soymilk coagulation process is large, the amount of the corresponding oil phase component is also increased. Due to the effect of the amount of the oil phase component, the flavor of soy milk itself is lowered and the taste of magnesium chloride is lowered. With 1000 kg of normal soymilk, soymilk coagulation is brought about at a standard addition amount of 3 kg with magnesium chloride (hexahydrate equivalent). In Patent Document 2, the maximum concentration of magnesium chloride (in terms of hexahydrate) in the coagulant is 40% by weight, and in order to satisfy the standard addition amount, 7.5 kg of a water-in-oil emulsion coagulant is required. Yes, tofu contains 4.5 kg of oil phase component. Moreover, it is disclosed that the coagulant for tofu which is a water-in-oil emulsion described in Patent Document 4 contains 55.5% by weight or more of magnesium chloride (in terms of hexahydrate) in the coagulant. Even in this case, it is necessary to add 5.4 kg coagulant to satisfy the reference addition amount, and 2.4 kg of the oil phase component is contained in the tofu.

The coagulant for tofu described in Patent Document 3 is a coagulant in which a finely pulverized magnesium chloride is dispersed in a polyol fatty acid ester containing a polyglycerin condensed ricinoleic acid ester. The dispersed fine powder of magnesium chloride has a particle size distribution of 50 μm or less, and it is essential to include sugars and polyhydric alcohols as a wetting / dispersing aid for wet grinding. Therefore, the coagulation reaction varies, and the characteristic tofu flavor derived from soybean is remarkably eliminated, and the tofu product is not characterized.

JP-A-10-57002 JP 2000-32942 A JP 2006-101848 A Japanese Patent Laid-Open No. 2015-100280

Accordingly, the present invention is a coagulant for tofu of a water-in-oil emulsion excellent in “slow action” that slowly releases magnesium chloride in an aqueous phase when dispersed in soy milk, and the concentration of magnesium chloride is Provided is a coagulant for tofu that is higher than before, sufficiently reflects the flavor, and suppresses the oiliness derived from the oil phase component as much as possible. Furthermore, the present invention provides a tofu coagulant composition capable of imparting a new flavor and texture to tofu.

As a result of diligent research to solve the above-mentioned problems, the present inventors have found out from a water-in-oil emulsion having an oil phase containing an oil and fat and a polyglycerin condensed ricinoleic acid ester, and an aqueous phase containing magnesium chloride. In producing the tofu coagulant, the oil phase and the aqueous phase are emulsified in a temperature range equal to or higher than the boiling point of water, so that the concentration of magnesium chloride is higher than before and the flavor is sufficiently reflected. The present inventors have found that a coagulant for tofu can be obtained in which the oiliness derived from the oil phase component is suppressed as much as possible.

Further, the present inventors have found that tofu can be imparted with a new flavor and texture by the tofu coagulant composition containing a tofu coagulant and a flavoring agent and / or modifier. Was completed.

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

The present invention is also a coagulant composition for tofu containing a coagulant for tofu and a flavoring agent and / or a modifier.

Furthermore, the present invention is a method for producing a tofu or a tofu-like food, comprising adding the above-mentioned coagulant for tofu or the above-mentioned coagulant composition for tofu to a raw material containing at least soy protein.

Furthermore, the present invention is a method for producing a coagulant for tofu comprising a water-in-oil type emulsion comprising an oil phase containing an oil and fat and a polyglycerin condensed ricinoleic acid ester, and an aqueous phase containing magnesium chloride. ,
The oil phase and the aqueous phase are emulsified in a temperature range equal to or higher than the boiling point of water.

Furthermore, the present invention is a method for producing a coagulant composition for tofu characterized by blending a flavoring agent and / or a modifier with the coagulant for tofu.

The coagulant for tofu of the present invention has a magnesium chloride concentration higher than before, sufficiently reflects the flavor, and suppresses oiliness derived from the oil phase component as much as possible. And if this is used, the flavor of magnesium chloride can fully be drawn and the tofu without the miscellaneous taste derived from oiliness can be provided.

Moreover, since the coagulant composition for tofu according to the present invention can impart a new flavor and texture to tofu, it can be varied by changing the flavor and texture of tofu.

Furthermore, since the method for producing a coagulant for tofu according to the present invention only emulsifies the oil phase and the aqueous phase in a temperature range above the boiling point of water, no special machine is required.

Furthermore, the method for producing the coagulant composition for tofu according to the present invention does not require a special machine because the coagulant for tofu only contains a taste agent and / or a modifier.

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

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

The polyglycerin condensed ricinoleic acid ester used in the oil phase is an esterification product of polyglycerin and condensed ricinoleic acid, and can be produced by a known esterification reaction or the like. The number of glycerin units of the glycerin polymer constituting the polyglycerin condensed ricinoleic acid ester is not particularly limited, but the average degree of glycerin polymerization is preferably 4 to 6 from the viewpoint of emulsion stability. From the same viewpoint, the condensed ricinoleic acid preferably has a structure in which 2 to 5 molecules of ricinoleic acid are condensed. As such polyglycerin condensed ricinoleic acid ester, for example, Poem PR-100 (manufactured by Riken Vitamin Co., Ltd.), SY Glyster CR-310 (manufactured by Sakamoto Pharmaceutical Co., Ltd.), Sunsoft 818SK (Taiyo Chemical Co., Ltd.) Etc.) are commercially produced and sold, and these can be used in the present invention.

The content of the fat and the polyglycerin condensed ricinoleic acid ester in the oil phase is not particularly limited, but is, for example, 4: 1 to 1: 4, preferably 2: 1 to 1: 2 by mass ratio. The said oil phase should just mix the said component.

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

The water phase is a mixture of water and magnesium chloride hexahydrate, heated to a temperature range of emulsification above the boiling point of water and dissolved, and maintained at that temperature to evaporate the water, resulting in a magnesium chloride concentration. To make an aqueous phase. By this preparation method, the aqueous phase is heated to a temperature higher than the boiling point of water, so that the water can evaporate and the magnesium chloride concentration of the aqueous phase can be made higher than when it is simply dissolved in water or boiling water. Specifically, this aqueous phase contains 32-47%, preferably 35-46% magnesium chloride (anhydride).

The coagulant for tofu of the present invention is obtained as a water-in-oil emulsion by emulsifying the oil phase and the aqueous phase in the temperature range of not less than the boiling point of water, preferably in the temperature range of 105 to 160 ° C. according to a conventional method. . In the emulsification, any pressure under reduced pressure, normal pressure, or increased pressure may be used, but normal pressure is preferred. The amounts of the oil phase and the aqueous phase used in the emulsification are not particularly limited. For example, the oil phase is 10 to 30%, preferably 10 to 25%, and the aqueous phase is 70 to 90%, preferably 75. It is preferable to use ~ 90%. The emulsified particles of the water-in-oil emulsion as a coagulant for tofu are preferably fine, and when emulsifying, the average particle size of the emulsified particles of the water-in-oil emulsion is 2.0 μm or less, Preferably, it is 1.5 μm or less. This average particle diameter means what is measured by the method as described in an Example.

After the above emulsification is finished, the coagulant for tofu of the present invention is obtained by appropriately cooling. This tofu coagulant has a concentration of magnesium chloride (anhydride) in the coagulant (water-in-oil emulsion) of 27 to 42%, so that the conventional magnesium chloride (anhydride) concentration is low. Soymilk can be coagulated with a smaller amount of the coagulant than the coagulant. The amount of oil phase component corresponding to the amount added to soy milk as a coagulant for tofu is reduced, resulting in an improvement in the flavor of tofu.

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

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

In addition, in the above, silk tofu or silk tofu-like food can be obtained if it is aged while being put in a mold. After putting in a mold, after aging a little, it is broken down and further put in a mold, and a weight is placed thereon. A cotton tofu or a cotton tofu-like food is obtained by aging. Furthermore, if these are fried in oil, fried or fried foods can be produced.

The tofu or tofu-like food thus obtained has a higher magnesium chloride concentration than the conventional one, sufficiently reflects the flavor, and suppresses the oiliness derived from the oil phase component as much as possible.

The coagulant composition for tofu according to the present invention contains a coagulant for tofu, a flavoring agent and / or a modifier.

The tofu coagulant used in the tofu coagulant composition of the present invention has a taste when it is used in an amount to coagulate at least a raw material containing soy protein unless the concentration of magnesium chloride (anhydride) is high. The amount of the agent and / or modifier is small, and the effect cannot be obtained. Therefore, the magnesium chloride (anhydride) concentration in the coagulant for tofu is 16% or more, preferably 20 to 42%, more preferably 24 to 42%, and particularly preferably 27 to 42%. The tofu coagulant having such a magnesium chloride (anhydride) concentration is not particularly limited, and those described in JP-A-2015-100280, the above-described coagulant for tofu of the present invention, and the like are used. In particular, the coagulant for tofu according to the present invention has a high concentration of magnesium chloride (anhydride) in the coagulant (water-in-oil emulsion) as described above. Since the quality agent can be blended in an effective amount, it is preferable.

In order to avoid coalescence with the aqueous phase (magnesium chloride aqueous solution) of the coagulant for tofu, it is preferable to contain the flavoring agent and / or modifier as a water-in-oil emulsion. The oil phase used for this water-in-oil emulsion is composed of vegetable oil and polyglycerin condensed ricinoleate, as in the case of the oil phase of the above-mentioned coagulant for tofu. Glycerin fatty acid ester, sucrose fatty acid ester, lecithin and the like can be blended. Of the flavoring agent and / or modifier, fat-soluble ones can be dissolved in the oil phase, and water-soluble ones can be dispersed and blended in the oil phase in a fine powder state. For the water phase used in the water-in-oil emulsion, a water-soluble taste agent and / or modifier can be used. The blending amount of the tofu coagulant, the flavoring agent and / or the modifier in the tofu coagulant composition is not particularly limited. For example, for the tofu coagulant, the flavoring agent and / or the modifier. 5 to 40%, preferably 10 to 25%, of a water-in-oil emulsion containing In this case, the concentration of magnesium chloride (anhydride) in the coagulant composition for tofu is 16 to 40%, preferably 20 to 38%.

Further, the above-mentioned coagulant composition for tofu according to the present invention improves the structure of magnesium chloride that acts on the coagulation of soy milk, a flavoring agent that imparts taste to the coagulated tofu-like food and / or the structure of the coagulated tofu-like food. Contains a modifying agent. Therefore, since the flavoring agent and / or the modifying agent acts to disperse simultaneously with the dispersing and solidifying effect of magnesium chloride on the soy milk, the functions of the flavoring agent and / or the modifying agent are remarkably effectively exhibited.

The flavoring agent used in the coagulant composition for tofu according to the present invention is not particularly limited. For example, fruits and vegetables such as citron, lemon, peach, mango, apple, orange, melon, watermelon, strawberry and tomato, yeast And flavorings such as spices, flavorings, soy sauce, miso, and proteolysates, and sweeteners such as fructose, sugar, oligosaccharides, stevia, xylitol, and aspartame. Among these flavoring agents, extracts, seasonings and oligosaccharides are preferable.

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

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

The above-described coagulant composition for tofu of the present invention can also produce a tofu or tofu-like food, and also a deep-fried or deep-fried food obtained by frying these in the same manner as the tofu coagulant of the present invention.

The tofu or tofu-like food obtained in this way is made of cotton tofu, soft cotton, jelly tofu, and silken tofu that have undergone a "water-bleaching" process that easily loses its taste in the production process, and a "boil sterilization" process that easily shrinks due to protein modification. Also in filled tofu and the like, it provides a stable taste and an improved texture.

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

Example 1
Production of coagulant for tofu:
The oil phase containing 70 g of polyglycerin condensed ricinoleic acid ester (Sunsoft No. 818SK: manufactured by Taiyo Kagaku Co., Ltd.) and 180 g of rapeseed salad oil (Nisshin Oilio Co., Ltd.) was heated to 130 ° C. and homomixer (TK homomixer MARK II). : Made by Primix). Separately, 100 g of water was added to 680 g of magnesium chloride hexahydrate (MgCl ₂ .6H ₂ O) (crystallin: manufactured by Ako Kasei Co., Ltd.), and the temperature was raised to 130 ° C. to obtain a complete solution. This was evaporated at a temperature of 130 ° C. to evaporate water to give a total weight of 750 g, which was used as the water phase, and was put into the oil phase described above at a homomixer rotation speed of 7000 rpm. Stirring was continued for 1 minute after the entire amount of the aqueous phase had been added to obtain 1000 g of a water-in-oil emulsion of a coagulant for tofu.

Example 2
Production of coagulant for tofu:
An oil phase containing 80 g of polyglycerin condensed ricinoleic acid ester, 90 g of rapeseed salad oil, and 20 g of tri (caprylic acid / capric acid) glycerin (Coconard MT: manufactured by Kao Corporation) was heated to 140 ° C., and a homomixer was set. Separately, 50 g of water was added to 800 g of magnesium chloride hexahydrate in a container, and the temperature was raised to 140 ° C. to obtain a complete solution. The water phase in which water was evaporated by maintaining the temperature at 140 ° C. to a total weight of 810 g was put into the oil phase described above at a homomixer rotation speed of 7000 rpm. Stirring was continued for 1 minute after the entire amount of the aqueous phase had been added to obtain 1000 g of a water-in-oil emulsion of a coagulant for tofu.

Comparative Example 1
Production of coagulant for tofu:
20 g of polyglycerin condensed ricinoleic acid ester and 380 g of rapeseed salad oil were used as the oil phase, and the temperature was raised to 70 ° C., and a homomixer was set. Separately, 240 g of water was added to 360 g of magnesium chloride hexahydrate in a container, and the resulting solution was dissolved in an aqueous phase. This was put into the aforementioned oil phase at a homomixer rotational speed of 7000 rpm. Stirring was continued for 15 minutes after the entire amount of the aqueous phase had been added to obtain 1000 g of a water-in-oil emulsion of a coagulant for tofu.

Comparative Example 2
Production of coagulant for tofu:
70 g of polyglycerin condensed ricinoleic acid ester and 230 g of rapeseed salad oil were used as the oil phase, which was heated to 70 ° C. and a homomixer was set. Separately, 240 g of water was added to 460 g of magnesium chloride hexahydrate in a container, and the resulting solution was dissolved in an aqueous phase. This was put into the aforementioned oil phase at a homomixer rotational speed of 7000 rpm. Stirring was continued for 15 minutes after the entire amount of the aqueous phase had been added to obtain 1000 g of a water-in-oil emulsion of a coagulant for tofu.

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

Test example 2
Production and evaluation of tofu:
Tofu was produced using the soy milk of Brix 12 obtained from Canadian soybean (Galaxy W4) as a raw material and using the coagulant for tofu produced above. Specifically, 10 kg of soy milk adjusted to 80 ° C. was continuously added so that the coagulant for tofu became 0.2% magnesium chloride concentration in the soy milk in a flow rate tube of 0.5 kg / second, Immediately after the addition, a dispersion treatment solution passed through TK homomixer at 7000 rpm was poured into a mold box (430 × 300 × 120: manufactured by SUS), and the whole amount was poured and aged for 20 minutes to obtain silk tofu. At this time, after the entire amount was poured, the time (seconds) until the fluidity in the mold box disappeared (soy milk coagulation start) was measured. Moreover, the hardness of tofu was measured with a round shape (bar) 〇 type tension gauge. Furthermore, the silk tofu in this mold box is uniformly broken with a whipper, etc., applied with uniform press pressure to remove whey water, remolded to obtain cotton tofu, and measure the weight ratio of cotton tofu to the weight of silk tofu This was taken as the recovery rate as cotton tofu. This recovery rate indicates the water retention capacity of tofu. Moreover, the flavor of cotton tofu and the oiliness of cotton tofu were evaluated according to the following evaluation criteria. These results are also shown in Table 1.

<Flavor evaluation standard for silk tofu>
(Evaluation) (Content)
◎: Soy flavor and magnesium chloride sweetness 〇： Soy flavor and magnesium chloride sweetness △ ： Soy flavor and magnesium chloride sweetness ×: Soy flavor and magnesium chloride sweetness I don't feel at all

<Evaluation criteria for oiliness of cotton tofu>
(Evaluation) (Content)
◎: Oily feeling derived from oil phase component, no nasty taste 〇: Oily feeling derived from oil phase component, almost no nasty taste △: Oily feeling derived from oil phase component, slightly tasteful ×: Oiliness , The nasty taste remains until later

As shown in Table 1, the water-in-oil emulsion emulsified above the boiling point of water has a smaller average particle size and a more uniform particle size distribution (small standard deviation) despite the high magnesium chloride concentration. It is. Depending on the concentration of magnesium chloride, there is a decrease in the amount of oil phase components in soy milk, and this effect acts exponentially on the expression of silk tofu flavor and the suppression of oiliness of cotton tofu. Furthermore, since the particle size of the water phase (magnesium chloride aqueous solution) of the water-in-oil emulsion is small and the particle size distribution is uniform affects the compactness of the solidified structure, It is superior in the hardness and the recovery rate of cotton tofu.

Example 3
A coagulant composition for tofu containing a taste agent and production of tofu using the same:
An oil phase containing 270 g of rapeseed salad oil and 30 g of polyglycerin condensed ricinoleic acid was heated to 80 ° C., and a homomixer was set. 700 g of fructooligosaccharide syrup (trade name: manufactured by Meioligo GY Meiji Co., Ltd.) was heated to 80 ° C. and dropped into the oil phase at a homomixer rotational speed of 7000 rpm. After the entire amount of fructooligosaccharide syrup was added, stirring was continued for 10 minutes to obtain 1000 g of a water-in-oil emulsion containing fructooligosaccharide (flavoring agent).

850 g of the coagulant for tofu obtained in Example 1 and 150 g of the water-in-oil emulsion containing the fructooligosaccharide were mixed under stirring with M-Revo (stirrer without blades: manufactured by Emrevo Japan). Thus, 1000 g of a coagulant composition for tofu containing fructooligosaccharide was obtained.

6 g of the coagulant composition for tofu containing this fructooligosaccharide was added to 1000 g of soy milk and coagulated to obtain silken tofu. This silken tofu had a mild sweetness even after being exposed to water and boiled.

Example 4
A coagulant composition for tofu containing a modifier and production of tofu using the same:
An oil phase containing 450 g of rapeseed salad oil and 50 g of polyglycerin condensed ricinoleate was heated to 40 ° C. and M-Revo was set. In this oil phase, 500 g of a transglutaminase preparation (trade name: Activa Super Card Ajinomoto Co., Inc.) is dispersed with stirring at 1200 rpm, and a water-in-oil (powder) emulsion containing the transglutaminase preparation (modifier). 1000 g was obtained.

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

8 g of a coagulant composition for tofu containing this transglutaminase preparation was added to 1000 g of soy milk and coagulated to obtain filled tofu. This filled tofu had a smooth texture with excellent elasticity.

Example 5
A coagulant composition for tofu containing a flavoring agent and a modifier, and production of tofu using the same:
An oil phase containing 340 g of rapeseed salad oil and 60 g of polyglycerin condensed ricinoleic acid is heated to 80 ° C., and M-Revo is set at a rotational speed of 1200 rpm. A xanthan gum preparation (trade name: Echo Gum F DSP Gokyo) 200 g of Food & Chemical) was dispersed. A homomixer is set in this dispersed emulsion, and 400 g of caramel syrup (product name: manufactured by Sundae Syrup HERSHEY) as a flavoring agent at a rotation speed of 7000 rpm and a product temperature of 80 ° C. is added dropwise, followed by stirring for 10 minutes. Subsequently, 1000 g of a water-in-oil emulsion containing a taste agent (caramel syrup) and a modifier (xanthan gum formulation) was obtained.

Next, 270 g of rapeseed salad oil and 30 g of polyglycerin condensed ricinoleic acid ester are heated to 80 ° C., 490 g of magnesium chloride hexahydrate (Crystallin Ako Kasei) 210 g of water is stirred under a homomixer rotation speed of 7000 rpm. A magnesium chloride aqueous solution dissolved in was added dropwise, and the whole amount was added and stirring was continued for 15 minutes to obtain 1000 g of a coagulant for tofu as a water-in-oil emulsion.

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

10 g of the coagulant composition for tofu containing the caramel syrup and xanthan gum preparation was added to 1000 g of soy milk (Bx12) at 80 ° C. and solidified to produce cotton tofu according to a conventional method. This cotton tofu was a completely new cotton tofu with a juicy texture and a subtle sweetness and fragrant flavor.

The coagulant for tofu and the coagulant composition for tofu of the present invention can be used for the production of tofu or a tofu-like food.

that's all

Claims

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