Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
  • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
  • A23P30/10—Moulding
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/015—Inorganic compounds
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
  • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
  • B65B25/00—Packaging other articles presenting special problems
  • B65B25/001—Packaging other articles presenting special problems of foodstuffs, combined with their conservation
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2200/00—Function of food ingredients
  • A23V2200/20—Ingredients acting on or related to the structure
  • A23V2200/218—Coagulant

Definitions

• the present invention relates to a method for producing tofu, a method for producing soy milk, and packaged tofu.
• the usual method of producing tofu involves the following steps: Whole soybeans are washed and soaked in water. After the water has penetrated the whole soybeans through soaking, the whole soybeans are ground together with the water to obtain a ground product. The ground product is then heated to obtain boiled soybeans (heated boiled soybeans). The boiled soybeans are separated into soy milk and soy pulp. A coagulant is then added to the soy milk to coagulate it and obtain tofu. Tofu obtained by coagulation is soft tofu (silk tofu), while tofu obtained by filling a container with soy milk and coagulant before coagulation and coagulating it in the container is filled tofu. Tofu obtained by further crumbling and disintegrating the soft tofu or filled tofu and then pressurizing it to obtain firm tofu (cotton tofu).
• the above tofu manufacturing method has the problem that the process of soaking whole soybeans usually takes more than 10 hours, resulting in long manufacturing lead times and low time productivity. In addition, a large amount of water is required to soak the whole soybeans, and a large amount of wastewater is generated after soaking. Furthermore, soaked soybeans cannot be stored, so if the subsequent process stops due to a malfunction, the soybeans must be discarded. All of these problems place a large burden on the environment. For this reason, a tofu manufacturing method that does not involve soaking soybeans, known as the non-soaking soybean manufacturing method, has been developed.
• Patent Document 1 describes a method for producing soymilk without steeping, in which soybeans are weighed, crushed, the skins removed, water is added, the soybeans are stirred, crushed, and heated in a boiling kettle to obtain a boiled soybean paste, which is then separated into soymilk and soybean pulp to produce soymilk without steeping.
• Patent Document 2 describes a method for shortening the soybean soaking time and reducing wastewater treatment in the soybean soaking process, in which raw soybeans are dehulled and ground, and the ground dehulled soybeans are supplied to a continuous soaking device for soaking, and the water in the tank of the continuous soaking device is not discarded, and the soybeans are ground to produce raw soybeans (unheated ground material).
• Patent Document 3 describes a method for producing an all-soybean food product with the same texture as regular tofu, which does not require a step of soaking soybeans in water.
• the method describes that soybeans that have been cleaned and washed in the usual tofu production method are not immediately soaked in water, but are instead crushed so that 90% or more of the soybeans have a particle size of 30 to 10 ⁇ m in the dry state, and this is added with water and heated in the same way as crushed soybeans are treated in the usual tofu production method, and a coagulant is added to the whole product, mixed, and coagulated.
• Patent Document 4 describes a method for producing easy-to-drink soymilk that has a pleasant flavor and is free of green bean odor and throat irritation, in which soaked or unsoaked soybeans are ground at a grinding temperature of 65°C to 78°C, the ground product obtained is heated to a temperature of 80°C or higher, and solid-liquid separation is performed.
• Patent Document 4 describes that the green bean odor and throat irritation of soymilk are caused by components generated by oxidases and glycoside-degrading enzymes, and that the above method suppresses the green bean odor and throat irritation by performing grinding at 65°C to 78°C to suppress the activity of the enzymes and by heating the ground product to 80°C or higher to thermally inactivate the enzymes.
• Patent Document 5 describes a method for suppressing the production of unpleasant-tasting substances in soy milk for tofu, in which soybeans are ground at 15°C or less while adding cold water without soaking, and the resulting soybean paste (raw soybean paste) is heated and separated into solid and liquid forms. Patent Document 5 also describes the use of whole soybeans or dehulled soybeans as the soybeans.
• Patent Document 6 describes a method for producing soy milk for tofu using unsoaked soybeans, which comprises the steps of grinding the soybeans with water without soaking them at a temperature of 20°C to 70°C without thermally denaturing the soybean protein, separating the ground soybeans into okara and soy milk directly using a centrifuge without boiling, degassing the soy milk and then directly heating it with steam at a temperature of 100°C to 150°C to thermally denature the soybean protein, and further degassing and cooling.
• Patent Document 6 describes the use of whole soybeans, dehulled soybeans, or de-hulled hypocotyl soybeans as the soybeans.
• silken tofu commonly eaten in Japan has a hardness such that when a cube with sides of 3 cm and temperature-controlled at 5°C is compressed with a circular plunger with a diameter of 20 mm at a constant speed of 60 mm/min, the force exerted on the circular plunger at the time of breakage is 180-250 gf, while firm tofu (firm tofu) has a hardness such that the force is 250-350 gf.
• the method for measuring hardness is described below.
• Silken tofu and firm tofu produced by the conventional method without soaking soybeans have even lower hardness values.
• the present invention provides a method for producing tofu that does not require a step of soaking soybeans in water and that is harder than tofu produced by conventional methods that do not involve soaking soybeans, a method for producing soy milk that can be used to produce the tofu, and packaged tofu with increased hardness.
• a method for identifying tofu or soy milk produced by a method that does not involve soybean soaking is provided.
• a method for producing tofu comprising the steps of: A step of grinding a first mixture of soybeans and water until the volume-based median diameter of the soybeans in the first mixture in a particle size distribution measured by a dynamic light scattering method is 250 ⁇ m or less; heating the milled first mixture; Separating the ground and heated first mixture into soy milk and soy pulp; coagulating a second mixture of soy milk and a coagulant to prepare tofu.
• the coagulant comprises calcium sulfate.
• the method according to (1) or (2), wherein the tofu has a hardness such that when a cubic sample with sides of 3 cm and adjusted to 5° C.
• the method according to (6), wherein the step of preparing tofu further comprises sterilization.
• the method according to (8), wherein the step of filling and sealing the tofu into the second container further comprises a sterilization treatment.
• a method for producing soy milk comprising the steps of: A step of grinding a first mixture of soybeans and water until the volume-based median diameter of the soybeans in the first mixture in a particle size distribution measured by a dynamic light scattering method is 250 ⁇ m or less; heating the milled first mixture; and separating the ground and heated first mixture into soy milk and okara.
• the step of grinding the soybeans includes dehulling the soybeans while grinding them.
• the soy milk has a protein concentration of 4.0% by mass or more.
• a container a container; and (c) a container-packed tofu having a protein concentration of 7.0% by mass or less, the container being prepared by filling and sealing a mixture containing soy milk and a coagulant in the container and allowing it to coagulate in the container, the container being packed with tofu, the container being packed with tofu having a hardness such that when a cubic sample with sides of 3 cm and temperature-controlled at 5° C. is compressed with a circular plunger having a diameter of 20 mm at a uniform speed of 60 mm/min, the force acting on the circular plunger at the time of breaking is 290 gf or more.
• a container-packed tofu comprising a container and tofu packed and sealed in the container,
• the concentration of ⁇ -glycerophosphocholine is 0.40 times or more the concentration of fructose-6-phosphate
• the concentration of aspartic acid is 1.60 times or more the concentration of tyrosine, both of which are based on mass
• the tofu has a hardness such that when a cube of 3 cm on a side and adjusted to 5° C. is compressed with a circular plunger of 20 mm in diameter at a uniform speed of 60 mm/min, the force acting on the circular plunger at the time of breaking is 290 gf or more.
• a method for identifying tofu or soy milk produced by a soybean non-soaking method that does not include a step of soaking soybeans in water for 60 minutes or more to allow the soybeans to absorb the water, comprising: Measuring the mass-based concentrations of ⁇ -glycerophosphocholine, fructose-6-phosphate, aspartic acid, and tyrosine in the tofu or soy milk to be tested; and determining that the tofu or soymilk to be inspected is produced by the non-soybean-soaking method when the concentration of ⁇ -glycerophosphocholine is 0.40 times or more the concentration of fructose-6-phosphate and the concentration of aspartic acid is 1.60 times or more the concentration of tyrosine;
• the method includes: (24) The method according to (23), wherein the method for producing soybeans without soaking
• the tofu production method disclosed in this specification does not require a step of soaking soybeans in water, and can produce tofu with increased hardness that is popular in Western countries.
• the method for producing soymilk disclosed in this specification makes it possible to produce soymilk that can be used to produce the tofu.
• One or more embodiments of the packaged tofu disclosed herein have an enhanced firmness that is preferred in Western countries.
• One or more other embodiments of the packaged tofu disclosed herein also have an enhanced firmness that is preferred in Western countries.
• the method disclosed in this specification for identifying tofu or soy milk produced by the non-soaking soybean manufacturing method makes it easy to identify that the tofu or soy milk being tested is produced by the non-soaking soybean manufacturing method.
• FIG. 1A shows the ⁇ -glycerophosphocholine ( ⁇ -GPC) concentrations of soymilk produced by the soaking method (condition 12) using variety 1 harvested in 2022 as the raw soybean, and soymilk produced by the non-soaking method (condition 15) using the same soybeans.
• FIG. 1B shows the ⁇ -GPC concentration immediately after production (0 months of storage) of vacuum-packed tofu produced using the soaking method (conditions 11, 12, 13) or the non-soaking method (conditions 14, 15, 16) using variety 1 (conditions 11, 14) harvested in 2021, variety 1 (conditions 12, 15), or variety 2 (conditions 13, 16) harvested in 2022 as raw soybeans.
• FIG. 1A shows the ⁇ -glycerophosphocholine ( ⁇ -GPC) concentrations of soymilk produced by the soaking method (condition 12) using variety 1 harvested in 2022 as the raw soybean, and soymilk produced by the non-soaking method (condition 15) using the same soybeans.
• FIG. 1B shows the ⁇ -GPC concentration immediately
• FIG. 1C shows the ⁇ -GPC concentrations immediately after production (0 months of storage) and after 2 months of storage in vacuum-packed tofu and water-packed tofu produced by the soaking method (condition 12) and in vacuum-packed tofu and water-packed tofu produced by the non-soaking method (condition 15).
• FIG. 2A shows the fructose-6-phosphate (F6P) concentration of soymilk produced by the soaking method (condition 12) using variety 1 harvested in 2022 as the raw soybean, and soymilk produced by the non-soaking method (condition 15) using the same soybeans.
• F6P fructose-6-phosphate
• FIG. 2B shows the F6P concentration immediately after production (0 months of storage) of vacuum-packed tofu produced using variety 1 (conditions 11, 14), variety 1 (conditions 12, 15), or variety 2 (conditions 13, 16) harvested in 2021 as raw soybeans, and by the soaking method (conditions 11, 12, 13) or the non-soaking method (conditions 14, 15, 16).
• FIG. 2C shows the F6P concentrations immediately after production (0 months of storage) and after 2 months of storage in vacuum-packed tofu and water-packed tofu produced by the soaking method (condition 12) and in vacuum-packed tofu and water-packed tofu produced by the non-soaking method (condition 15).
• FIG. 3A shows the aspartic acid (Asp) concentration of soymilk produced by the soaking method (condition 12) using variety 1 harvested in 2022 as the raw soybean, and soymilk produced by the non-soaking method (condition 15) using the same soybeans.
• Figure 3B shows the Asp concentration immediately after production (0 months of storage) of vacuum-packed tofu produced using variety 1 (conditions 11, 14), variety 1 (conditions 12, 15), or variety 2 (conditions 13, 16) harvested in 2021 as raw soybeans, and by the soaking method (conditions 11, 12, 13) or the non-soaking method (conditions 14, 15, 16).
• FIG. 3C shows the Asp concentrations immediately after production (0 months of storage) and after 2 months of storage in vacuum-packed tofu and water-packed tofu produced by the soaking method (condition 12) and in vacuum-packed tofu and water-packed tofu produced by the non-soaking method (condition 15).
• FIG. 4A shows the tyrosine (Tyr) concentration of soymilk produced by the soaking method (condition 12) using variety 1 harvested in 2022 as the raw soybean, and soymilk produced by the non-soaking method (condition 15) using the same soybeans.
• FIG. 4B shows the Tyr concentration immediately after production (0 months of storage) of vacuum-packed tofu produced using variety 1 (conditions 11, 14), variety 1 (conditions 12, 15), or variety 2 (conditions 13, 16) harvested in 2021 as raw soybeans, and by the soaking method (conditions 11, 12, 13) or the non-soaking method (conditions 14, 15, 16).
• FIG. 4C shows the Tyr concentrations immediately after production (0 months of storage) and after 2 months of storage in vacuum-packed tofu and water-packed tofu produced by the soaking method (condition 12) and in vacuum-packed tofu and water-packed tofu produced by the non-soaking method (condition 15).
• FIG. 5 shows the concentrations of ⁇ -glycerophosphocholine ( ⁇ -GPC), fructose-6-phosphate (F6P), aspartic acid (Asp) and tyrosine (Tyr) in soybeans (variety 1 harvested in 2022).
• FIG. 6A shows the ⁇ -GPC/F6P values calculated from the ⁇ -GPC and F6P concentrations shown in FIGS. 1A, 2A, and 5 for soybeans (variety 1 harvested in 2022), soymilk produced from the same soybeans by the soaking method (condition 12), and soymilk produced by the non-soaking method (condition 15).
• ⁇ -GPC ⁇ -glycerophosphocholine
• F6P fructose-6-phosphate
• Asp aspartic acid
• Tyr tyrosine
• FIG. 6B shows the ⁇ -GPC/F6P values immediately after production (storage for 0 months) for vacuum-packed tofu produced by the soaking method or the non-soaking method using variety 1 harvested in 2021, variety 1 harvested in 2022, or variety 2 as raw soybeans, calculated from the concentrations of ⁇ -GPC and F6P shown in FIGS. 1B and 2B.
• FIG. 6C shows the ⁇ -GPC/F6P values calculated from the concentrations of ⁇ -GPC and F6P shown in FIGS.
• FIG. 7A shows the Asp/Tyr values of soybeans (variety 1 harvested in 2022) and soymilk produced from the same soybeans by the soaking method (condition 12) and the soymilk produced by the non-soaking method (condition 15), calculated from the Asp and Tyr concentrations shown in FIGS. 3A, 4A, and 5.
• Figure 7B shows the Asp/Tyr values immediately after production (0 months of storage) for vacuum-packed tofu produced by the soaking method or non-soaking method using variety 1 harvested in 2021, variety 1 harvested in 2022, or variety 2 as raw soybeans, calculated from the Asp and Tyr concentrations shown in Figures 3B and 4B.
• FIG. 7C shows the Asp/Tyr values immediately after production (0 months of storage) and after 2 months of storage for vacuum-packed tofu and water-packed tofu produced by the soaking method (condition 12) and for vacuum-packed tofu and water-packed tofu produced by the non-soaking method (condition 15), calculated from the Asp and Tyr concentrations shown in FIGS. 3C and 4C.
• the soybeans used in the tofu production method according to one or more embodiments of the present invention are preferably split soybeans.
• the split soybeans may be prepared in advance.
• the tofu production method according to one or more embodiments of the present invention further includes a step of splitting soybeans.
• the split soybeans obtained in the step of splitting soybeans may be used in the first mixture described below.
• the raw soybeans before being ground are not particularly limited as long as they are used in tofu production, but the moisture content is, for example, 8% by mass to 15% by mass, preferably 10% by mass to 14% by mass.
• the tofu production method according to this embodiment does not include a step of soaking the raw soybeans in water, so the lead time is significantly shorter and the time productivity of tofu is high.
• the method for grinding soybeans is not particularly limited, and can be carried out using a grinding machine.
• the soybeans are ground so that the size range of the soybeans is, for example, between 2 and 8 parts, and the weight percentage of the soybeans is, for example, 50% or more, preferably 80% or more, and more preferably 100%.
• the process of grinding soybeans is preferably a process of dehulling soybeans while grinding them.
• this process where soybeans are dehulled while grinding them, there is no need to wash the raw soybeans with water in advance, and the amount of wastewater can be reduced.
• the step of grinding the soybeans may optionally include removing hulls, hypocotyls, fines, etc., that are generated during grinding of the soybeans.
• the step of grinding the soybeans may also optionally include pre-grinding the ground soybeans prior to preparing and grinding the first mixture described below.
• the method for producing tofu includes grinding a first mixture of soybeans and water until the volumetric median diameter of the soybeans in the first mixture is 250 ⁇ m or less in particle size distribution measured by dynamic light scattering.
• the soybeans used in the first mixture are preferably ground soybeans.
• the ground soybeans used in the first mixture can be prepared by the process described in the section "Soybean Ground” above.
• the amount of water in the first mixture is not particularly limited, but preferably 450 parts by weight to 1900 parts by weight, more preferably 550 parts by weight to 1200 parts by weight, and even more preferably 550 parts by weight to 1000 parts by weight, per 100 parts by weight of soybeans (fresh weight).
• the soybeans and water do not need to be mixed all at once to prepare the first mixture, and the soybeans may be ground while water is being continuously or stepwise supplied to them.
• the present inventors have completed the present invention based on the unexpected finding that tofu prepared from the ground product obtained by grinding the first mixture until the median diameter of soybeans is 250 ⁇ m or less (this ground product can be called "raw soybean paste") has a relatively high level of good hardness that is preferred in Western countries.
• Soy milk prepared from the first mixture ground until the median diameter of soybeans is 250 ⁇ m or less has a high protein concentration, for example, 4.0% by mass or more, more preferably 4.1% by mass or more, and particularly preferably 4.3% by mass or more, which is considered to be suitable for producing hard tofu.
• the upper limit of the protein concentration of soy milk prepared from the ground first mixture is not particularly limited, but can be, for example, 10% by mass or less, preferably 7.0% by mass or less, more preferably 6.5% by mass or less, particularly preferably 6.0% by mass or less, and even more preferably 5.5% by mass or less. That is, the protein concentration of the soy milk prepared from the ground first mixture can be, for example, a value in the range of 4.0% by mass or more and 10% by mass or less, or a value in a narrower range that combines any of the upper and lower limits described in this paragraph.
• the method for measuring the protein concentration of soy milk is as described in the section "2. Method for producing soy milk" below.
• the first mixture can be ground using a grinding device such as a mixer or mill capable of grinding soybeans to the above particle size.
• the first mixture can be supplied to the grinding device in a batch or continuous manner.
• the grinding in this process can be performed in multiple stages, for example, by grinding the first mixture until the soybeans have a median diameter of coarser than 250 ⁇ m and then grinding until the soybeans have a median diameter of 250 ⁇ m or less, and each stage can be performed using a grinding device suitable for that stage.
• the temperature during grinding is not particularly limited, but can be, for example, 16° C. to 64° C., typically 18° C. to 60° C.
• the method of adjusting the temperature during the grinding process is not particularly limited, and the first mixture can be ground using a grinding device capable of adjusting the temperature of the ground product, or the first mixture whose temperature has been adjusted in advance to a predetermined temperature when supplied to the grinding device can be supplied to the grinding device and ground.
• the first mixture is ground until the volume-based median diameter of the soybeans in the particle size distribution measured by dynamic light scattering is 250 ⁇ m or less.
• the median diameter of the ground soybeans in the first mixture is preferably 220 ⁇ m or less, more preferably 200 ⁇ m or less, and particularly preferably 195 ⁇ m or less.
• the lower limit of the median diameter of the ground soybeans in the first mixture is not particularly limited, but is preferably 50 ⁇ m or more, more preferably 100 ⁇ m or more, and particularly preferably 130 ⁇ m or more.
• the median diameter of the ground soybeans in the first mixture can be, for example, a value in the range of 50 ⁇ m or more and 250 ⁇ m or less, or a narrower range that combines any of the upper and lower limits described in this paragraph.
• the method for producing tofu includes a step of heating the first mixture ground in the above step.
• the first mixture ground and heated in this step can be called "nigo".
• the heating temperature in this step is not particularly limited and can be adjusted as appropriate, but is preferably 95°C or higher, more preferably 98°C or higher, and preferably 107°C or lower, more preferably 95°C or higher and 107°C or lower, and even more preferably 98°C or higher and 107°C or lower.
• the heating time in this step is not particularly limited and can be adjusted as appropriate, but is preferably between 4 minutes and 12 minutes.
• the method for producing tofu includes separating the ground and heated first mixture (nigo) into soy milk and okara.
• the means for separating the soy milk and the okara is not particularly limited, and any solid-liquid separation means such as filtration, squeezing, centrifugation, etc. can be used.
• the preferred range of protein concentration of the soy milk is as described above.
• the soy milk separated from the okara in this process is collected and used in the following process.
• a method for producing tofu according to one or more embodiments of the present invention includes coagulating the second mixture of soy milk and coagulant from the above steps to obtain tofu.
• the coagulant preferably contains one or more selected from calcium sulfate, magnesium chloride, calcium chloride, and glucono-delta-lactone, and particularly preferably contains one or more selected from calcium sulfate and magnesium chloride.
• the inventors have found that coagulants containing these components are suitable for producing tofu with increased hardness.
• coagulants containing calcium sulfate are particularly suitable for producing tofu with increased hardness.
• An example of a coagulant containing calcium sulfate is sumashi powder.
• a coagulant containing magnesium chloride that can be used is a coagulant called "bittern," and examples of such coagulants include crude seawater magnesium chloride (salt field bittern) and emulsified bittern containing magnesium chloride and an emulsifier.
• the amount of coagulant added to the soy milk is not particularly limited, but for example, 0.01 to 1.0 parts by weight of coagulant per 100 parts by weight of soy milk can be used.
• the second mixture is placed in a desired container (for example, the first container described below) and heated at a temperature of 85 to 95°C for 30 to 150 minutes, whereby the second mixture is solidified to prepare tofu.
• a desired container for example, the first container described below
• the tofu directly prepared by solidifying the second mixture in this step can be called “soft tofu (silken tofu).”
• Soft tofu has a hardness such that when a cubic sample with sides of 3 cm and adjusted to 5° C. is compressed at a uniform speed of 60 mm/min with a circular plunger of 20 mm in diameter (contact area with the sample is 314 mm 2 ), the force exerted on the circular plunger at the time of breakage is typically 290 gf (2.84 N) or more, preferably 300 gf (2.94 N) or more, more preferably 350 gf (3.43 N) or more, more preferably 400 gf (3.92 N) or more, particularly preferably 450 gf (4.41 N) or more, and preferably 600 gf (5.88 N) or less.
• the force can be a value in the range of 290 gf (2.84 N) to 600 gf (5.88 N), or a narrower range of values that combines any of the upper and lower limits described in this paragraph.
• This hardness is higher than the hardness of soft tofu normally eaten in Japan (the breaking force under the above conditions is about 180 gf to 250 gf), and is a preferred hardness that is preferred in Western countries.
• the hardness of tofu can be evaluated based on the force applied to a circular plunger with a diameter of 20 mm at the time of breakage when a cubic sample of tofu with sides of 3 cm and adjusted to 5°C is placed on a horizontal flat surface, the circular surface of a circular plunger with a diameter of 20 mm is placed against the upper surface of the sample, and the sample is compressed by the circular plunger at a uniform speed of 60 mm/min in a direction perpendicular to the upper surface. This force is also called the "breaking load.”
• the hardness of tofu can be measured using a rheometer equipped with a circular plunger with a diameter of 20 mm. Specific measurement conditions for hardness include those described in the Examples. Measurement of tofu hardness can be performed indoors at room temperature (20°C).
• the soft tofu directly prepared by solidifying the second mixture in this step has a protein concentration of preferably 7.0% by mass or less, more preferably 6.5% by mass or less, particularly preferably 6.0% by mass or less, and even more preferably 5.5% by mass or less.
• a protein concentration of the soft tofu is preferably 4.0% by mass or more, more preferably 4.1% by mass or more, and particularly preferably 4.3% by mass or more.
• the protein concentration of the soft tofu can be, for example, a value in the range of 4.0% by mass or more to 7.0% by mass or less, or a value in a narrower range that is any combination of the upper and lower limits described in this paragraph.
• the protein concentration of tofu can be measured using the same method as the method for measuring the protein concentration of soymilk described in the section "2. Method for producing soymilk” below.
• the step of preparing the tofu includes filling and sealing the second mixture in a first container and coagulating the second mixture in the first container to prepare the tofu.
• the tofu obtained by this aspect is called "filled tofu”.
• the tofu (filled tofu) obtained by this embodiment has a hardness such that when a cubic sample with sides of 3 cm and adjusted to 5°C is compressed with a circular plunger with a diameter of 20 mm at a constant speed of 60 mm/min, the force applied to the circular plunger at the time of breakage is typically 290 gf (2.84 N) or more, preferably 300 gf (2.94 N) or more, more preferably 350 gf (3.43 N) or more, more preferably 400 gf (3.92 N) or more, particularly preferably 450 gf (4.41 N) or more, and preferably 600 gf (5.88 N) or less.
• the force can be a value in the range of 290 gf (2.84 N) or more and 600 gf (5.88 N) or less, or a value in a narrower range that combines any of the upper and lower limit values described in this paragraph.
• the method for measuring hardness is as described above.
• the protein concentration of the filled tofu is preferably 7.0% by mass or less, more preferably 6.5% by mass or less, particularly preferably 6.0% by mass or less, and even more preferably 5.5% by mass or less.
• the filled tofu has a lower protein concentration than filled tofu of the same hardness produced by a conventional method, and is therefore advantageous in that the odor specific to soybeans is reduced and it is easy to season.
• the protein concentration of the filled tofu is further preferably 4.0% by mass or more, more preferably 4.1% by mass or more, and particularly preferably 4.3% by mass or more.
• the protein concentration of the filled tofu can be, for example, a value in the range of 4.0% by mass or more to 7.0% by mass or less, or a value in a narrower range that is a combination of any of the upper and lower limits described in this paragraph.
• the protein concentration of tofu can be measured by the same method as the method for measuring the protein concentration of soymilk described in the section "2. Method for producing soymilk” below.
• the second mixture is filled and sealed in the first container, it is preferable to sterilize the first container, particularly heat sterilization.
• the order of solidification of the second mixture in the first container and sterilization is not limited, and they may be performed simultaneously. It is preferable to heat sterilize the first container filled and sealed with the second mixture, and the heat used at that time promotes solidification of the second mixture. Sterilized filled tofu is preferable because it can be distributed and stored for long periods of time. Heat sterilization is performed, for example, by treating with hot water at 85 to 95°C for 30 to 150 minutes.
• the first container is not particularly limited as long as it is a container that can be filled and sealed with the second mixture, and can be, for example, a container made of a flexible material such as a resin film, a resin sheet, a resin-metal laminate film, or paper.
• Another preferred aspect of the tofu manufacturing method further includes a step of filling and sealing the prepared tofu (soft tofu) in a second container after the step of preparing the tofu.
• the prepared tofu can be cut appropriately according to the size and shape of the second container, and then filled and sealed in the second container.
• the second container which is hermetically filled with the tofu, to a sterilization process, particularly a heat sterilization process.
• the second container is not particularly limited as long as it is a container that can be filled and sealed with tofu, and can be, for example, a container made of a flexible material such as a resin film, a resin sheet, a resin-metal laminate film, or paper.
• Yet another preferred aspect of the tofu production method further comprises, after the step of preparing the tofu, a step of disintegrating the tofu to form a disintegrated tofu product, and pressure-molding the disintegrated tofu product to prepare firm tofu (cotton tofu).
• the force applied to the circular plunger at the time of breaking is preferably 400 gf (3.92 N) or more, more preferably 450 gf (4.41 N) or more, more preferably 500 gf (4.90 N) or more, even more preferably 600 gf (5.88 N) or more, even more preferably 700 gf (6.86 N) or more, particularly preferably 750 gf (7.35 N) or more, preferably 3000 gf (29.4 N) or less, more preferably 2500 gf (24.5 N) or less.
• the force can be, for example, a value in the range of 400 gf (3.92 N) or more and 3000 gf (29.4 N) or less, or a narrower range that combines any of the upper and lower limits described in this paragraph.
• the method for measuring the hardness of tofu is as described above. This hardness is higher than the hardness of firm tofu normally eaten in Japan (the breaking force under the above conditions is approximately 250 gf to 350 gf), and is the preferred hardness preferred in Western countries.
• the protein concentration of the farm tofu is preferably 15.0% by mass or less, more preferably 13.0% by mass or less.
• the farm tofu has a lower protein concentration than farm tofu of the same hardness produced by conventional methods, and is therefore advantageous in that the odor specific to soybeans is reduced and it is easy to season.
• the protein concentration of the farm tofu is further preferably 5.0% by mass or more, more preferably 6.0% by mass or more. That is, the protein concentration of the farm tofu can be, for example, a value in the range of 5.0% by mass or more and 15.0% by mass or less, or a value in a narrower range that is any combination of the upper and lower limits described in this paragraph.
• the protein concentration of tofu can be measured using the same method as the method for measuring the protein concentration of soymilk described in the section "2. Method for producing soymilk" below.
• this embodiment further includes filling and sealing the prepared farm tofu into a third container and subjecting it to a sterilization treatment, particularly preferably a heat sterilization treatment.
• Heat sterilization is performed, for example, by boiling at 85 to 95°C for 30 to 150 minutes.
• the third container is not particularly limited as long as it is a container that can be filled and sealed with farm tofu, and can be, for example, a container made of a flexible material such as a resin film, a resin sheet, a resin-metal laminate film, or paper.
• a method for producing soy milk includes the steps of: A step of grinding a first mixture of soybeans and water until the volume-based median diameter of the soybeans in the first mixture in a particle size distribution measured by a dynamic light scattering method is 250 ⁇ m or less; heating the milled first mixture; and The method includes a step of separating the ground and heated first mixture into soy milk and okara.
• the soy milk produced by the method according to this embodiment is suitable for producing tofu with increased hardness.
• the soy milk produced by the method according to this embodiment has a high protein concentration, preferably a high protein concentration, for example, 4.0% by mass or more, more preferably 4.1% by mass or more, and particularly preferably 4.3% by mass or more.
• the upper limit of the protein concentration is not particularly limited, but can be, for example, 10% by mass or less, preferably 7.0% by mass or less. That is, the protein concentration can be a value in the range of 4.0% by mass or more and 10% by mass or less, or a narrower range value that is any combination of the upper and lower limits described in this paragraph.
• the total nitrogen content of the soy milk is measured, and the protein concentration of the soy milk is calculated from the measured total nitrogen content using the nitrogen-protein conversion factor of 6.25 specified in the Codex standard (CODEX GENERAL STANDARD FOR SOY PROTEIN PRODUCTS CODEX STAN175-1989).
• the total nitrogen content of soy milk can be measured using a near-infrared analyzer (e.g., Buchi NIRFlex N-500).
• the soybeans used in the method for producing soymilk according to this embodiment are preferably ground soybeans.
• the ground soybeans that are used may be prepared in advance.
• the method for producing soymilk according to this embodiment further includes a step of grinding soybeans.
• the ground soybeans obtained in the step of grinding soybeans may be used in the first mixture.
• the steps in the method for producing soy milk according to this embodiment can be carried out in the same manner as the steps up to the step of separating the ground and heated first mixture into soy milk and okara, as described in the method for producing tofu.
• a container The container-packed tofu comprises tofu having a protein concentration of 7.0% by mass or less, the tofu having a hardness such that when a cubic sample with sides of 3 cm and temperature adjusted to 5°C is compressed with a circular plunger having a diameter of 20 mm at a uniform speed of 60 mm/min, the force acting on the circular plunger at the time of breakage is 290 gf or more, the hardness being prepared by filling and sealing a mixture containing soy milk and a coagulant in the container and coagulating it in the container, the hardness being such that the force acting on the circular plunger at the time of breakage is 290 gf or more, the hardness being such that the protein concentration is 7.0% by mass or less.
• the tofu in the packaged tofu according to this embodiment preferably has the characteristics of filled tofu explained in "1. Tofu manufacturing method” above (particularly the characteristics related to hardness, protein concentration, manufacturing method, etc.).
• the tofu preferably contains calcium sulfate.
• calcium sulfate can be added as a coagulant.
• the container in the packaged tofu according to this embodiment preferably has the characteristics of the first container explained in "1. Tofu manufacturing method” above (Manufacturing of filled tofu).
• Yet one or more embodiments of the present invention include A container; and tofu having a hardness such that when a cubic sample with sides of 3 cm and temperature adjusted to 5° C. is packed and sealed in the container and compressed with a circular plunger having a diameter of 20 mm at a uniform speed of 60 mm/min, the force acting on the circular plunger at the time of breakage is 400 gf or more, and the protein concentration is 15.0 mass % or less.
• the tofu in the packaged tofu of this embodiment preferably has the characteristics of farm tofu explained in "1. Tofu manufacturing method” above (particularly the characteristics related to hardness, protein concentration, manufacturing method, etc.).
• the tofu preferably contains calcium sulfate.
• calcium sulfate can be added as a coagulant.
• the container in the packaged tofu of this embodiment has the characteristics of the third container explained in "1. Tofu manufacturing method" above.
• a packaged tofu product comprising a container and tofu packed and sealed in the container,
• the concentration of ⁇ -glycerophosphocholine is 0.40 times or more the concentration of fructose-6-phosphate
• the concentration of aspartic acid is 1.60 times or more the concentration of tyrosine, both of which are based on mass
• the tofu has a hardness such that when a cube of 3 cm on a side and adjusted to 5° C. is compressed with a circular plunger of 20 mm in diameter at a uniform speed of 60 mm/min, the force acting on the circular plunger at the time of breaking is 290 gf or more.
• the ratio of ⁇ -glycerophosphocholine concentration to fructose-6-phosphate concentration on a mass basis may be expressed as " ⁇ -GPC/F6P", the ratio of aspartic acid concentration to tyrosine concentration as "Asp/Tyr”, ⁇ -glycerophosphocholine as " ⁇ -GPC”, fructose-6-phosphate as "F6P”, aspartic acid as "Asp”, and tyrosine as "Tyr”.
• tofu and soymilk produced by the non-soybean soaking method have an ⁇ -GPC/F6P of 0.40 or more and an Asp/Tyr of 1.60 or more
• tofu and soymilk produced by the soybean soaking method which includes a step of soaking soybeans in water for 60 minutes or more to allow the soybeans to absorb water, have an ⁇ -GPC/F6P of less than 0.40 or an Asp/Tyr of less than 1.60, and thus have different component compositions.
• soybeans have an ⁇ -GPC/F6P of 0.40 or more and an Asp/Tyr of 1.60 or more, which are similar to those of tofu and soymilk produced by the non-soybean soaking method.
• metabolism and enzyme reactions take place during the process of soaking soybeans in water for a long period of time, so the component composition of the tofu and soy milk produced changes significantly from that of soybeans.
• the non-soybean soaking method which does not involve the process of soaking soybeans in water for a long period of time, is thought to be able to produce tofu and soy milk with a component composition close to that of soybeans.
• the tofu in the packaged tofu according to the present embodiment is preferable in that it has a relatively high hardness and a component composition similar to that of the raw soybeans.
• Tofu having such characteristics in hardness and component composition can be produced by the tofu production method described in "1. Tofu Production Method" above, i.e.
• the tofu may be produced by a method for producing tofu, the method including a step of coagulating the second mixture of soy milk and a coagulant to prepare tofu.
• a more preferred embodiment of this tofu production method is as described above in "1. Tofu production method.”
• ⁇ -GPC/F6P is preferably 0.40 or more and 6.00 or less, more preferably 0.50 or more and 5.00 or less, more preferably 0.75 or more and 4.50 or less, more preferably 1.00 or more and 4.00 or less, and particularly preferably 1.25 or more and 3.50 or less.
• Asp/Tyr is preferably 1.60 or more and 18.00 or less, more preferably 2.00 or more and 12.00 or less, and more preferably 3.00 or more and 11.00 or less. The preferred ranges of ⁇ -GPC/F6P and Asp/Tyr described here can be combined as appropriate.
• ⁇ -GPC/F6P can be 0.40 or more and 6.00 or less, and Asp/Tyr can be 1.60 or more and 18.00 or less, and ⁇ -GPC/F6P and Asp/Tyr can each be further limited independently to the more preferred ranges described above.
• the concentrations of the above four components in the containerized tofu according to this embodiment are not particularly limited as long as they satisfy the above ratio, but examples include the following ranges.
• the ⁇ -glycerophosphocholine ( ⁇ -GPC) concentration (by mass) in the tofu is preferably 1 ppm or more and 30 ppm or less, more preferably 2 ppm or more and 20 ppm or less, and particularly preferably 3 ppm or more and 18 ppm or less.
• the fructose-6-phosphate (F6P) concentration (by mass) in the tofu is preferably 0.5 ppm or more and 30 ppm or less, more preferably 0.8 ppm or more and 20 ppm or less, and particularly preferably 1 ppm or more and 10 ppm or less.
• the aspartic acid (Asp) concentration (by mass) in the tofu is preferably 5 ppm or more and 100 ppm or less, more preferably 7 ppm or more and 80 ppm or less, and particularly preferably 10 ppm or more and 70 ppm or less.
• the tyrosine (Tyr) concentration (by mass) in the tofu is preferably 0.5 ppm or more and 30 ppm or less, more preferably 0.8 ppm or more and 20 ppm or less, and particularly preferably 1 ppm or more and 10 ppm or less.
• concentrations of ⁇ -GPC, F6P, Asp, and Tyr in the tofu described herein may all be the converted concentrations of each component when the protein concentration in the tofu is converted to 5.0% by mass.
• concentrations of ⁇ -GPC, F6P, Asp and Tyr in tofu or soy milk can be measured by a method using LCMS, specifically, by the method described in "4.3. Method of component analysis” in Experiment 4 of the Examples.
• the tofu in the containerized tofu according to this embodiment is characterized by having a hardness such that the force is 290 gf or more, and more preferably, has a hardness such that the force is 400 gf or more.
• the method for measuring the force is as explained in "1. Tofu manufacturing method" of this specification.
• the tofu is further characterized in that it has a hardness such that the force is 290 gf or more, and a protein concentration of 7.0 mass% or less.
• the tofu is preferably filled tofu prepared by filling and sealing soy milk and a coagulant in the container and coagulating the container, or soft tofu obtained by mixing soy milk and a coagulant in a separate container and coagulating the mixture, and more preferably filled tofu.
• the filled tofu that can be used as the tofu in the first preferred embodiment preferably has the characteristics of filled tofu described in ⁇ Production of filled tofu> in "1.
• the soft tofu that can be used as the tofu in the first preferred embodiment preferably has the characteristics of soft tofu described in ⁇ Coagulation> and ⁇ Production of soft tofu> in "1.
• Tofu production method preferably contains calcium sulfate.
• calcium sulfate can be added as a coagulant.
• the container in the packaged tofu according to the first preferred embodiment preferably has the characteristics of the first container described in "1. Tofu manufacturing method” above under “Production of packed tofu” or the second container described in "1. Tofu manufacturing method” above under “Production of soft tofu.”
• the tofu is further characterized in that it has a hardness such that the force is 400 gf or more, and a protein concentration is 15.0 mass% or less.
• the tofu is preferably farm tofu prepared by mixing soy milk and a coagulant, coagulating the tofu obtained, disintegrating the tofu to form a tofu disintegrate, and pressurizing the tofu disintegrate.
• the farm tofu that can be used as the tofu in the second preferred embodiment preferably has the characteristics of farm tofu described in ⁇ Production of farm tofu> in "1.
• the tofu preferably contains calcium sulfate.
• calcium sulfate can be added as a coagulant.
• the container in the packaged tofu according to the second preferred embodiment preferably has the characteristics of the third container described in ⁇ Production of farm tofu> in "1. Tofu production method" above.
• Another embodiment of another aspect of the present invention is to A method for identifying tofu or soy milk produced by a soybean non-soaking method that does not include a step of soaking soybeans in water for 60 minutes or more to allow the soybeans to absorb the water, comprising: Measuring the mass-based concentrations of ⁇ -glycerophosphocholine, fructose-6-phosphate, aspartic acid, and tyrosine in the tofu or soy milk to be tested; and determining that the tofu or soymilk to be inspected is produced by the non-soybean-soaking method when the concentration of ⁇ -glycerophosphocholine is 0.40 times or more the concentration of fructose-6-phosphate and the concentration of aspartic acid is 1.60 times or more the concentration of tyrosine;
• the present invention relates to a method comprising the steps of:
• the method according to this embodiment makes it possible to easily identify tofu or soy milk produced using a method that does not involve soybean soaking.
• the "step of soaking soybeans in water for 60 minutes or more to allow the soybeans to absorb the water” refers to a step of soaking the raw soybeans in water for a long period of time, such as 60 minutes or more, for example, 5 hours or more, 10 hours or more, or 12 hours or more, to allow the soybeans to absorb the water.
• the raw soybeans include whole soybeans that have not been hulled and split soybeans (for example, soybeans that have been split into a range of 2 to 8 parts). The whole soybeans and split soybeans may be hulled.
• a method for producing tofu and soy milk that includes the above steps is called a "soybean soaking method.”
• the soybean soaking method includes, for example, the above step, a step of grinding the soybeans after the above step to obtain a ground product, a step of heating the ground product of the soybeans, and a step of separating the ground product after grinding and heating into soybean pulverization and soy milk, and when producing tofu, it further includes a step of preparing tofu by mixing the soy milk with a coagulant and coagulating the soy milk. As described above in "4.1.
• tofu or soymilk produced by the soybean soaking method has an ⁇ -GPC/F6P of less than 0.40 or an Asp/Tyr of less than 1.60. This difference is presumably due to the fact that the component composition of tofu or soymilk produced by the soybean soaking method has changed significantly from that of soybeans due to reactions that occur when soybeans are soaked in water for a long period of time.
• the non-soybean soaking method refers to a method for producing tofu or soy milk that does not include the step of soaking soybeans in water for 60 minutes or more to allow the soybeans to absorb the water.
• the non-soaking soybean method may also include a step of soaking soybeans in water for a short period of time, for example, less than 60 minutes, to allow the soybeans to absorb the water. Since the non-soaking soybean method does not involve soaking soybeans in water for a long period of time, it is possible to produce tofu and soy milk with a component composition close to that of soybeans, with an ⁇ -GPC/F6P of 0.40 or more and an Asp/Tyr of 1.60 or more.
• Tofu Production Method i.e., A step of grinding a first mixture of soybeans and water until the volume-based median diameter of the soybeans in the first mixture in a particle size distribution measured by a dynamic light scattering method is 250 ⁇ m or less; heating the milled first mixture; Separating the ground and heated first mixture into soy milk and soy pulp; coagulating the second mixture of soy milk and a coagulant to prepare tofu. More preferred embodiments of the method for producing tofu are as described in "1. Method for producing tofu" of this specification.
• Method for producing soybean milk As a method for producing soybeans without soaking, for example, the method described in "2. Method for producing soybean milk” of this specification, i.e., A step of grinding a first mixture of soybeans and water until the volume-based median diameter of the soybeans in the first mixture in a particle size distribution measured by a dynamic light scattering method is 250 ⁇ m or less; heating the milled first mixture; and A method for producing soy milk, comprising a step of separating the first mixture that has been ground and heated into soy milk and okara; More preferred embodiments of the method for producing soymilk are as described in "2. Method for producing soymilk" of this specification.
• Tofu or soy milk to be inspected refers to the tofu or soy milk to be inspected to see whether it was produced using a method that does not involve soybean soaking.
• the process of measuring the mass-based concentrations of ⁇ -GPC, F6P, Asp, and Tyr in the tofu or soy milk being tested is, for example, a process of measuring each component using LCMS, and specifically, a process of measuring the mass-based concentrations of ⁇ -GPC, F6P, Asp, and Tyr in the tofu or soy milk by the method described in the section "4.3. Method of component analysis" of Experiment 4 of the Example.
• the method of measuring each component is not limited to the method using LCMS, and other methods may be used.
• the subsequently measured ⁇ -GPC concentration is 0.40 times or more the F6P concentration (i.e. ⁇ -GPC/F6P is 0.40 or more) and the Asp concentration is 1.60 times or more the Tyr concentration (i.e. Asp/Tyr is 1.60 or more), it can be determined that the tofu or soymilk being inspected is tofu or soymilk produced by the non-soaking soybean method.
• ⁇ -GPC/F6P is preferably 0.50 or more, more preferably 0.75 or more, more preferably 1.00 or more, and particularly preferably 1.25 or more, and Asp/Tyr is preferably 2.00 or more, more preferably 3.00 or more, it can be determined that the tofu or soymilk being inspected is tofu or soymilk produced by the non-soaking soybean method.
• the range of ⁇ -GPC/F6P that can be used to determine that the tofu or soy milk was produced using a method that does not involve soybean soaking is preferably 0.40 or more and 6.00 or less, more preferably 0.50 or more and 5.00 or less, more preferably 0.75 or more and 4.50 or less, more preferably 1.00 or more and 4.00 or less, and particularly preferably 1.25 or more and 3.50 or less, and the range of Asp/Tyr is preferably 1.60 or more and 18.00 or less, more preferably 2.00 or more and 12.00 or less, and more preferably 3.00 or more and 11.00 or less.
• the preferred ranges of ⁇ -GPC/F6P and Asp/Tyr described here can be combined as appropriate.
• the concentrations of the above four components in tofu or soy milk that is determined to be tofu or soy milk produced by a non-soybean soaking method are not particularly limited as long as they satisfy the above ratios, but examples include the following ranges.
• the ⁇ -glycerophosphocholine ( ⁇ -GPC) concentration (by mass) in the tofu or soy milk is preferably 1 ppm or more and 30 ppm or less, more preferably 2 ppm or more and 20 ppm or less, and particularly preferably 3 ppm or more and 18 ppm or less.
• the fructose-6-phosphate (F6P) concentration (by mass) in the tofu or soy milk is preferably 0.5 ppm or more and 30 ppm or less, more preferably 0.8 ppm or more and 20 ppm or less, and particularly preferably 1 ppm or more and 10 ppm or less.
• the aspartic acid (Asp) concentration (by mass) in the tofu or soy milk is preferably 5 ppm or more and 100 ppm or less, more preferably 7 ppm or more and 80 ppm or less, and particularly preferably 10 ppm or more and 70 ppm or less.
• the tyrosine (Tyr) concentration (by mass) in the tofu or soy milk is preferably 0.5 ppm or more and 30 ppm or less, more preferably 0.8 ppm or more and 20 ppm or less, and particularly preferably 1 ppm or more and 10 ppm or less.
• concentrations of ⁇ -GPC, F6P, Asp, and Tyr in the tofu or soy milk described herein may all be the converted concentrations of each component when the protein concentration in the tofu or soy milk is converted to 5.0% by mass.
• the temperature of the first mixture at the start of grinding was adjusted to 30.0°C in Examples 1-1 and 2-1, 40.0°C in Examples 1-2 and 2-2, and 50.0°C in Examples 1-3 and 2-3.
• the measured temperature of the first mixture at the end of grinding was 44.5°C in Examples 1-1 and 2-1, 51.3°C in Examples 1-2 and 2-2, and 57.4°C in Examples 1-3 and 2-3.
• Example 1-1, 2-1, 1-2, 2-2, 1-3, and 2-3 the first mixture was milled by adjusting the milling time so that the soybean particle size was 250 ⁇ m or less.
• the measured particle size of the hydrolyzed soybeans in each Example is shown in the table below.
• the particle size of the ground soybeans in the first mixture refers to the volume-based particle size value (median size) in the particle size distribution measured by dynamic light scattering. Measurements can be performed using a laser diffraction/scattering type particle size distribution measuring device (LA-950V2) manufactured by Horiba, Ltd. as the dynamic light scattering type particle size distribution measuring device, following the product's instructions.
• LA-950V2 laser diffraction/scattering type particle size distribution measuring device manufactured by Horiba, Ltd.
• Comparative Examples 1 to 4 the water-added micronization process was carried out in the same manner as in each Example, except that the grinding conditions were adjusted to obtain the temperature and soybean particle size shown in the table below. Note that in Comparative Examples 1 to 4, the temperature at the end of grinding was not measured.
• the circular plunger compressed the sample in a direction perpendicular to the top surface at a uniform speed of 60 mm/min.
• the force applied to the circular plunger at the time of breakage (in the following explanation, this may simply be referred to as "hardness") is shown in the table below. Note that in this specification, the force (hardness) was measured as follows.
• the results are shown in the table below.
• the filled tofu was rated as “A” if the “preferable elasticity and hardness typical of filled tofu” was felt when eaten, and “F” if it was not felt.
• the farm tofu was rated as “A” if the "preferable elasticity and hardness typical of farm tofu” was felt when eaten, and "F” if it was not felt.
• the particle size (median diameter) of the ground soybeans in the first mixture was measured in the same manner as in Experiment 1.
• the total nitrogen content in the soy milk prepared from the first mixture ground under each condition was measured using a near-infrared analyzer (Buchi NIRFlex N-500), and the protein concentration was calculated by multiplying the measured value by the nitrogen-to-protein conversion factor of 6.25.
• soybeans were micronized to a particle size of 250 ⁇ m or less, and the concentration of the dissolved protein increased accordingly, which is thought to have contributed to the improvement in the hardness of the filled tofu and firm tofu.
• the protein concentration (mass%) of the filled tofu under conditions 1 to 4 is the protein concentration in the soy milk multiplied by 100/102.
• the protein mass per 100g of commercially available filled tofu from three companies is shown in the table below.
• the protein mass displayed on each product is calculated using a nitrogen/protein conversion factor of 5.71, so for reference, the protein mass calculated using a nitrogen/protein conversion factor of 6.25 is also shown in the table below.
• soymilk by a method including soaking soybeans in water (soaking method) (1) Soaking step 7000 g of raw soybeans (whole soybeans) were soaked in a sufficient amount of water for 17 hours. Water at 15° C. was used for soaking, and the temperature was controlled.
• the firm tofu was then vacuum-packaged or sealed with water, and after packaging, boiled and sterilized at 90°C for 60 minutes to obtain sterilized firm tofu.
• vacuum-packaged and sterilized firm tofu may be referred to as "vacuum-packed tofu”
• sealed and sterilized firm tofu with water may be referred to as “water-packed tofu”.
• the pasteurized farm tofu was refrigerated and stored at 4°C for two months.
• Soybeans 0.5 g of a crushed soybean sample was placed in a 15 ml test tube, and 9.5 ml of 0.1% formic acid water was added.
• Soy milk 1 g of a soy milk sample was placed in a 15 ml test tube, and 9 ml of 0.1% formic acid water was added.
• Tofu 1 g of ground tofu sample was placed in a 15 ml test tube, and 9 ml of 0.1% formic acid water was added.
• test tube containing the sample prepared above was stirred on a shaker for 30 minutes, then centrifuged at 3000 rpm for 10 minutes, and 200 ⁇ l of the supernatant was placed on an ultrafiltration filter (Nanosep Centrifugal Filter Device 3K, PALL) and centrifuged at 15000 rpm for 30 minutes. 900 ⁇ l of 0.1% formic acid water was added to 100 ⁇ l of the filtrate and stirred. The solution was passed through a 0.2 ⁇ m filter and placed in a vial (made of polypropylene) to prepare the measurement sample.
• ultrafiltration filter Nanosep Centrifugal Filter Device 3K, PALL
• MS conditions Spray voltage 3.5 kV, capillary temperature 250°C, MS scan range m/z 67-1005, ionization mode ESI positive, negative (switching)
• a calibration curve was created, and the concentrations of fructose-6-phosphate, aspartic acid, ⁇ -glycerophosphocholine, and tyrosine in the measurement samples were determined, and the concentrations of each component in soy milk, tofu, or soybeans (units: ppm) were calculated.
• Figure 1B shows the ⁇ -GPC concentration immediately after production (0 months of storage) of vacuum-packed tofu produced using the soaking method (conditions 11, 12, 13) or the non-soaking method (conditions 14, 15, 16) with variety 1 (conditions 11, 14) harvested in 2021, variety 1 (conditions 12, 15), or variety 2 (conditions 13, 16) harvested in 2022 as raw soybeans. It was confirmed that vacuum-packed tofu produced using the non-soaking method had a higher ⁇ -GPC concentration than vacuum-packed tofu produced using the soaking method, regardless of the raw soybean variety and harvest year.
• Figure 1C shows the ⁇ -GPC concentrations immediately after production (0 months of storage) and after two months of storage in vacuum-packed tofu and water-packed tofu produced by the soaking method (condition 12) and vacuum-packed tofu and water-packed tofu produced by the non-soaking method (condition 15).
• the tendency for the ⁇ -GPC concentration in tofu produced by the non-soaking method (condition 15) to be higher than that in tofu produced by the soaking method (condition 12) was confirmed regardless of the type of packaging (vacuum pack or water pack) of the tofu and whether it was stored for two months or not.
• FIG 2A shows the fructose-6-phosphate (F6P) concentration of soymilk produced by the soaking method (condition 12) using variety 1 harvested in 2022 as the raw soybean, and soymilk produced by the non-soaking method (condition 15) using the same soybeans. It was confirmed that the soymilk produced by the non-soaking method (condition 15) had a lower F6P concentration than the soymilk produced by the soaking method (condition 12).
• Figure 2B shows the F6P concentration immediately after production (0 months of storage) of vacuum-packed tofu produced using the soaking method (conditions 11, 12, 13) or the non-soaking method (conditions 14, 15, 16) with variety 1 (conditions 11, 14) harvested in 2021, variety 1 (conditions 12, 15), or variety 2 (conditions 13, 16) harvested in 2022 as raw soybeans. It was confirmed that vacuum-packed tofu produced using the non-soaking method had a lower F6P concentration compared to vacuum-packed tofu produced using the soaking method, regardless of the raw soybean variety and harvest year.
• Figure 2C shows the F6P concentrations immediately after production (0 months of storage) and after two months of storage in vacuum-packed tofu and water-packed tofu produced by the soaking method (condition 12) and vacuum-packed tofu and water-packed tofu produced by the non-soaking method (condition 15).
• the tendency for the F6P concentration in tofu produced by the non-soaking method (condition 15) to be lower than that of tofu produced by the soaking method (condition 12) was confirmed regardless of the type of packaging (vacuum pack or water pack) of the tofu and whether it was stored for two months or not.
• FIG 3A shows the aspartic acid (Asp) concentration of soymilk produced by the soaking method (condition 12) using variety 1 harvested in 2022 as the raw soybean, and soymilk produced by the non-soaking method (condition 15) using the same soybeans. It was confirmed that the soymilk produced by the non-soaking method (condition 15) has a higher Asp concentration than the soymilk produced by the soaking method (condition 12).
• Figure 3B shows the Asp concentration immediately after production (0 months of storage) of vacuum-packed tofu produced using the soaking method (conditions 11, 12, 13) or the non-soaking method (conditions 14, 15, 16) with variety 1 (conditions 11, 14) harvested in 2021, variety 1 (conditions 12, 15), or variety 2 (conditions 13, 16) harvested in 2022 as raw soybeans. It was confirmed that vacuum-packed tofu produced using the non-soaking method had a higher Asp concentration than vacuum-packed tofu produced using the soaking method, regardless of the raw soybean variety and harvest year.
• Figure 3C shows the Asp concentrations immediately after production (0 months of storage) and after two months of storage in vacuum-packed tofu and water-packed tofu produced by the soaking method (condition 12) and vacuum-packed tofu and water-packed tofu produced by the non-soaking method (condition 15).
• the tendency for the Asp concentration of tofu produced by the non-soaking method (condition 15) to be higher than that of tofu produced by the soaking method (condition 12) was confirmed regardless of the type of packaging of the tofu (vacuum pack or water pack) and whether it was stored for two months or not.
• Tyrosine Figure 4A shows the tyrosine (Tyr) concentration of soymilk produced by the soaking method (condition 12) using variety 1 harvested in 2022 as the raw soybean, and soymilk produced by the non-soaking method (condition 15) using the same soybeans. It was confirmed that the soymilk produced by the non-soaking method (condition 15) had a lower Tyr concentration than the soymilk produced by the soaking method (condition 12).
• Figure 4B shows the Tyr concentration immediately after production (0 months of storage) of vacuum-packed tofu produced using the soaking method (conditions 11, 12, 13) or the non-soaking method (conditions 14, 15, 16) with variety 1 (conditions 11, 14) harvested in 2021, variety 1 (conditions 12, 15), or variety 2 (conditions 13, 16) harvested in 2022 as raw soybeans. It was confirmed that vacuum-packed tofu produced using the non-soaking method had a lower Tyr concentration compared to vacuum-packed tofu produced using the soaking method, regardless of the raw soybean variety and harvest year.
• Figure 4C shows the Tyr concentrations immediately after production (0 months of storage) and after two months of storage in vacuum-packed tofu and water-packed tofu produced by the soaking method (condition 12) and vacuum-packed tofu and water-packed tofu produced by the non-soaking method (condition 15).
• the tendency for the Tyr concentration in tofu produced by the non-soaking method (condition 15) to be lower than that of tofu produced by the soaking method (condition 12) was confirmed regardless of the type of packaging (vacuum pack or water pack) of the tofu and whether it was stored for two months or not.
• FIG. 5 shows the concentrations of ⁇ -glycerophosphocholine ( ⁇ -GPC), fructose-6-phosphate (F6P), aspartic acid (Asp), and tyrosine (Tyr) in soybeans (variety 1 harvested in 2022).
• soymilk and tofu produced by the non-soaking method have a higher ⁇ -GPC concentration, a lower F6P concentration, a higher Asp concentration, and a lower Tyr concentration, compared to soymilk and tofu produced by the soaking method.
• the ⁇ -GPC concentration is higher than the F6P concentration, and the Asp concentration is higher than the Tyr concentration.
• ⁇ -GPC/F6P which is the value obtained by dividing the ⁇ -GPC concentration by the F6P concentration
• Asp/Tyr which is the value obtained by dividing the Asp concentration by the Tyr concentration
• Figure 6A shows the ⁇ -GPC/F6P values calculated from the ⁇ -GPC and F6P concentrations shown in Figures 1A, 2A, and 5 for soybeans (variety 1 harvested in 2022) and soymilk produced from the same soybeans using the soaking method (condition 12) and the non-soaking method (condition 15).
• Figure 6B shows the ⁇ -GPC/F6P values immediately after production (0 months of storage) for vacuum-packed tofu produced using variety 1 harvested in 2021, variety 1 harvested in 2022, or variety 2 as raw soybeans and using the soaking method or the non-soaking method, calculated from the concentrations of ⁇ -GPC and F6P shown in Figures 1B and 2B.
• Figure 6C shows the ⁇ -GPC/F6P values calculated from the concentrations of ⁇ -GPC and F6P shown in Figures 1C and 2C for vacuum-packed tofu and water-packed tofu produced by the soaking method (condition 12) and vacuum-packed tofu and water-packed tofu produced by the non-soaking method (condition 15) immediately after production (0 months of storage) and after 2 months of storage.
• Figure 7A shows the Asp/Tyr values calculated from the Asp and Tyr concentrations shown in Figures 3A, 4A, and 5 for soybeans (variety 1 harvested in 2022) and soymilk produced from the same soybeans using the soaking method (condition 12) and the non-soaking method (condition 15).
• Figure 7B shows the Asp/Tyr values immediately after production (0 months of storage) for vacuum-packed tofu produced using variety 1 harvested in 2021, variety 1 harvested in 2022, or variety 2 as raw soybeans and using the soaking method or the non-soaking method, calculated from the Asp and Tyr concentrations shown in Figures 3B and 4B.
• Figure 7C shows the Asp/Tyr values calculated from the Asp and Tyr concentrations shown in Figures 3C and 4C immediately after production (0 months of storage) and after 2 months of storage for vacuum-packed tofu and water-packed tofu produced by the soaking method (condition 12) and for vacuum-packed tofu and water-packed tofu produced by the non-soaking method (condition 15) using the same soybeans.

Landscapes

• Engineering & Computer Science (AREA)
• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Polymers & Plastics (AREA)
• Food Science & Technology (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Manufacturing & Machinery (AREA)
• Agronomy & Crop Science (AREA)
• Botany (AREA)
• Mechanical Engineering (AREA)
• Inorganic Chemistry (AREA)
• Beans For Foods Or Fodder (AREA)

Priority Applications (4)

Applications Claiming Priority (2)

Publications (1)

Family

ID=93657499

Family Applications (1)

Country Status (5)

Citations (11)

• 2023
  • 2023-12-11 JP JP2025523245A patent/JPWO2024247324A1/ja active Pending
  • 2023-12-11 KR KR1020257042543A patent/KR20260018065A/ko active Pending
  • 2023-12-11 WO PCT/JP2023/044264 patent/WO2024247324A1/ja not_active Ceased
  • 2023-12-11 EP EP23939791.2A patent/EP4721581A1/en active Pending
  • 2023-12-11 CN CN202380098870.4A patent/CN121218883A/zh active Pending

Patent Citations (11)

Non-Patent Citations (2)

Also Published As

Similar Documents

Legal Events