JP4804761B2 - Coagulation preparation for tofu - Google Patents

Description

  The present invention relates to a coagulated preparation for tofu that can provide a tofu with good stability and dispersibility of the preparation and a good flavor.

In the method for producing tofu using an inorganic salt-based tofu coagulant such as bitter juice, the coagulation reaction of the coagulant such as bitter juice is extremely fast, so it is difficult to control the coagulation rate and it is difficult to obtain a stable quality tofu. It was. Although a method for emulsifying bitter juice to delay the coagulation reaction of bitter juice is disclosed (Patent Documents 1, 2, and 3), it is not sufficient. In order to prepare a bitter emulsion, a method using polyglycerin condensed ricinoleic acid ester or the like as an emulsifier has been disclosed, but although it is effective in stabilizing the bitter emulsion, it is fine and elastic. A certain high quality tofu preparation requires a large dispersion shear force in order to finely disperse and mix the bitter emulsion in the soy milk.
Japanese Examined Patent Publication No. 62-5581 JP-A-10-57002 JP 2000-32942 A

  An object of the present invention is to provide a tofu coagulation preparation that can produce tofu having good stability and dispersibility in soy milk, fine texture, and elastic texture.

The present invention provides soy milk with a small dispersion shear force by using a W / O type emulsion coagulant having a specific composition comprising an emulsifier for stably emulsifying bitter juice in fats and oils and an emulsifier for uniformly mixing an emulsion in soy milk. The present inventors have found a coagulant preparation for tofu that can produce fine, elastic, and high-quality tofu even when dispersed and mixed.
That is, the present invention
1) Inorganic salt-based tofu coagulant 5-30% by weight,
2) 0.5 to 5.0% by weight of polyglycerin condensed ricinoleic acid ester,
3) 0.1 to 5.0% by weight of an emulsifier having an HLB of 10 or more,
4) Oil phase 20-60% by weight
This is a water-in-oil (W / O) emulsification type coagulant preparation for tofu.
HLB is a method based on the following mathematical formula used for nonionic surfactants (J. Soc. Cosmetic. Chemists, 1, 311 (1949)).
HLB = 20 × (molecular weight of hydrophilic group part) / (molecular weight of surfactant)

In the present invention, the water-in-oil (W / O) emulsification type coagulant preparation for tofu is obtained by emulsifying an inorganic salt-based aqueous solution of magnesium chloride or calcium chloride into a water-in-oil type with an oil or an emulsifier. Examples of the inorganic salt coagulant include one or more kinds of magnesium chloride, calcium chloride, calcium sulfate, and anhydrous magnesium sulfate and other hydrated salts. Magnesium chloride hexahydrate and calcium chloride dihydrate are preferable. The inorganic salt-based tofu coagulant is 5 to 30% by weight, preferably 8 to 28% by weight, particularly preferably 10 to 25% by weight. If it is less than 5% by weight, the amount used as a coagulation preparation must be increased, which is not preferable. On the other hand, when it exceeds 30% by weight, it becomes difficult to uniformly disperse in tofu. The concentration of the inorganic salt tofu coagulant in the aqueous phase is 10 to 40% by weight, preferably 12 to 38% by weight, particularly preferably 14 to 36% by weight. In addition, a density | concentration and content are the anhydrous salt conversion. In addition, other inorganic salts and coagulants such as sodium chloride, potassium chloride, glucono delta lactone, calcium sulfate and the like can be used in combination.
Oils and fats are polyhydric alcohol fatty acid esters having fluidity at room temperature, such as triglycerides, diglycerides, sorbitan fatty acid esters, and propylene glycol fatty acid esters. Examples of triglycerides include rapeseed oil, soybean oil, fish oil, safflower oil, corn oil, palm oil, palm kernel oil, coconut oil, beef tallow, or triglycerides composed of medium chain fatty acids having 8 to 10 carbon atoms. Examples include fractionated oils, transesterified oils, hydrogenated oils, and triglycerides obtained by arbitrarily mixing these, and corn oil, rapeseed oil, and soybean oil are particularly preferable. As the diglyceride, those having 6 to 24 carbon atoms of the constituent fatty acid are preferable, and diglyceride containing oleic acid as the constituent fatty acid is particularly preferable. As the sorbitan fatty acid ester, those having 6 to 24 carbon atoms of the constituent fatty acid are preferable, and sorbitan monooleate, sorbitan trioleate and the like are particularly preferable. As propylene glycol fatty acid esters, those having 6 to 24 carbon atoms in the constituent fatty acids are preferred, and propylene glycol monooleate and propylene glycol trioleate are particularly preferred.

Examples of the emulsifier having an HLB of 10 or more include polyglycerin fatty acid ester having 10 to 24 carbon atoms, polyoxyethylene (20) sorbitan fatty acid ester (polysorbate), and sucrose fatty acid ester. Polyglycerin monolaurate having a polymerization degree of 4 to 12, polyglycerol monooleate having a polymerization degree of 3 to 12 and polyoxyethylene (20) sorbitan laurate (polysorbate 20), and polyoxyethylene (20 ) Sorbitan oleate (polysorbate 80) is preferred.
The polyglycerin condensed ricinoleic acid ester is an ester of a condensed ricinolate having a glycerin unit of 2 to 15, preferably 5 to 10, and a condensation degree of ricinoleic acid of 2 to 10, preferably 3 to 6, and is a commercial product. Include SY Grister CR-310 and CR-500 manufactured by Sakamoto Pharmaceutical Co., Ltd., and Sunsoft 818SK manufactured by Taiyo Kagaku Co., Ltd.
In the present invention, an emulsifier having an HLB other than 7 other than polyglycerin condensed ricinoleic acid ester may be used in combination. Examples of the emulsifier having an HLB of 7 or less include monoglycerides, polyglycerin fatty acid esters, sorbitan fatty acid esters, and sucrose fatty acid esters in which the fatty acid constituting the fatty acid has 10 to 24 carbon atoms. Acid monooleic acid glycerin ester, decaglycerin nonerucic acid ester, sorbitan monooleic acid ester and sorbitan trioleic acid ester are preferred.

The water phase / oil phase ratio of the emulsion coagulation preparation is W / O = 40/60 to 80/20 in order to satisfy dispersibility.
An emulsifier having an HLB of 10 or more is preferably 0.1 to 5.0% by weight, preferably 0.2 to 4.0% by weight, particularly preferably 0.4 to 3.0% by weight in terms of dispersibility in soy milk, storage stability, and tofu flavor. The polyglycerin condensed ricinoleic acid ester is preferably 0.5 to 5.0% by weight, preferably 1.0 to 3.0% by weight, and particularly preferably 1.3 to 2.0% by weight in the emulsion coagulant in terms of storage stability and tofu flavor. An emulsifier having an HLB of 7 or less is preferably 0.1 to 5.0% by weight, preferably 0.5 to 3.0% by weight, particularly preferably 1.0 to 2.0% by weight in the emulsion coagulant in terms of storage stability and tofu flavor.

  The soy milk used in the present invention may be any soybean such as IOM, binton, binson, Chinese, Enray, Fukuyutaka, Tachinagaha. Moreover, what is necessary is just to use Brix9-13 normally used for soymilk density | concentration.

  When using this coagulant, the coagulant is dispersed in soy milk prepared by a conventional method using a high-speed shearing disperser or a disperser such as a static mixer. In particular, it is desirable to use a turbine stator type high-speed disperser. The amount of coagulant used is preferably adjusted to 0.20% by weight or more as an inorganic salt coagulant in soy milk. The temperature of the soy milk when the coagulant is dispersed is preferably 60 to 90 ° C.

Examples 1-4
After blending a total amount of 500 g of the emulsion coagulant with the composition shown in Table 1, the mixture is heated to 60 ° C. and emulsified for 1 minute at 8000 rpm using a homomixer to obtain an emulsion coagulant. It was. Each emulsion coagulant was evaluated for the storage stability of the preparation as follows, and the results are shown in Table 1.
[Storage stability of the formulation]
The prepared coagulant is stored at 20 ° C. for one month, and the presence or absence of oil-off is visually identified.

Next, tofu was produced as follows.
[Manufacture of tofu]
As the soy milk, the soy milk of Brix 12 obtained by a conventional method using soybean binton was used. Adjust the temperature to 80 ° C and mix the emulsion coagulant in the line using the metering pump so that the magnesium chloride concentration in the soymilk is 0.3 wt%. Further, mechanical dispersion was performed at 3000 rpm using a milder (manufactured by Ebara Seisakusho). 150 g of the dispersion treatment liquid was filled in a mold (8 cm × 7 cm × 3 cm (height)). After aging for 20 minutes, it was stored overnight at 5 ° C. The physical properties, smoothness and flavor of tofu were evaluated according to the following criteria, and the results are shown in Table 3.
[Physical properties of tofu]
Tofu was cut into a cylinder having a radius of 1 cm and a height of 1.5 cm, and a compression fracture test was performed using a creep meter (manufactured by Yamaden Co., Ltd.). The strength (N) at the breaking point was the hardness of the tofu, and the compression distance at the breaking point: the strain rate at break (%) was the elasticity of the tofu. Tofu with a breaking strength of 5 (N) or more and a breaking strain of 50 (%) or more has sufficient hardness and excellent elasticity.
[The smoothness of tofu]
Sensory evaluation was performed by five professional panelists, and the evaluation was made in three stages: ○, Δ, and ×.
[Tofu flavor]
Sensory evaluation was performed by five professional panelists. The evaluation was performed by the monadic 5-point scoring method, with 5 points for the most flavorful tofu and 1 point for the worst flavored tofu. From the average value of 5 people, less than 2.3 points was rated as x, 2.3 to less than 3.7 points as △, and 3.7 points or more as ◯.

Comparative Examples 1-4
As shown in Table 2, the emulsion coagulant was blended and prepared and evaluated for tofu preparation in the same manner as in the above examples. The results are shown in Table 3.
It can be seen that the tofu of the examples has a sufficient hardness and elasticity even under a low rotational speed condition of 3000 rpm when the emulsified coagulant is dispersed and mixed in soy milk, a uniform and smooth structure, and excellent in flavor. The tofu of Comparative Examples 1 to 3 does not become a uniform and smooth tofu with dispersion mixing under a low rotational speed condition, the hardness is insufficient, and the flavor derived from the emulsifier is also felt in terms of flavor. It is inferior to the examples. In Comparative Example 4, the storage stability of the coagulated preparation was poor, and in the preparation of tofu, the coagulation was poor and the physical properties could not be measured.

Claims (5)

1) Inorganic salts-based tofu coagulant 5-25 wt%,
2) 0.5 to 5.0% by weight of polyglycerin condensed ricinoleic acid ester,
3) 0.1 to 5.0% by weight of an emulsifier with an HLB of 15 or 16.
4) Oil phase 20-60% by weight
A water-in-oil (W / O) emulsion type coagulant preparation for tofu.   The coagulant preparation for tofu according to claim 1, wherein the concentration of the inorganic salt-based tofu coagulant in the aqueous phase is 10 to 40% by weight.   The solidified preparation for tofu according to claim 1 or 2, further comprising 5) 0.1 to 5.0% by weight of an emulsifier having an HLB of 7 or less.   The coagulant for tofu according to any one of claims 1 to 3, wherein the inorganic salt-based tofu coagulant is magnesium chloride.   The coagulation preparation for tofu according to any one of claims 1 to 4, wherein the emulsion has a W / O ratio of 40/60 to 80/20.